I am a bit late posting this, but it has been a busy couple of weeks. I spent a few days with my southern family in Atlanta. Warmer weather and great company. One of the many highlights was a visit to TG's kindergarten class. Grandma Marilyn read 'Twas the Night Before Christmas' to the kids. Great fun. Lots of big eyes. The holiday service at Parkway Baptist Church was lovely, especially watching TG in the children's choir. She takes after her Grandma in her love of singing. Lunch with Don and Carole Guffey after service was fun with lots of catching up.
Visited my northern family in Middleton for a couple of days as well. As always the holiday service was very special. Lots of traditional holiday music. A very nice church is St. Luke's. Since we are all foodies, our meals were excellent. Christmas Eve after church, we feasted on Chris's clam chowder and Mary's cheese biscuits. A good way to end the day. Christmas dinner (as always) was a foodie paradise. We were joined by Mary's parents, Larry and Loretta. Here's what was on Chris and Mary's Table:
Macadamia Nut-Crusted Goat Cheese and Crackers
Pepperoni and Asiago Pinwheels
Italian Beef Rib Roast, with Parsnips and Roasted Potatoes
Broccoli and Cauliflower Gratin
Carrots with Lime and Toasted Pecans
Rice Pudding with Raisins and Caramel Sauce
We certainly got our 5 vegetables in today. Not often that happens. A movie for the late afternoon and good conversation. I look forward to my New Years table. You will notice a 'lightening' of meals on my table in the coming year. I look forward to 2011 being a Happy Healthy New Year for us all.
Hope you like my new graphic. I plan to have it change with the seasons. Thank you Chris. I love it.
Thursday, December 30, 2010
Sunday, December 12, 2010
The Weather Outside is REALLY Frightful....
It's been a snowy, windy couple of days. Not a lot of snow but enough ice to make walking and driving a challenge. Definitely not a time to be outside for any length of time. It was a perfect weekend for holiday baking. My table this week is primarily covered with cookies. I do, however, have an interesting supper. Here is what is on the table:
Grilled Beer Brats over Braised Brussels Sprouts and Shallots
Cookies:
Brownie Bourbon Balls
Grandma Miller's Sugar Cookies
Red Velvet Sandwich Cookies
Peppermint Bars
Spinach Artichoke Pasta Salad
I love Brussels Sprouts. I know I'm in the minority, but it all depends on how they are prepared. I grilled two beer brats and then sauteed deconstructed sprouts (outer leaves removed and tossed with the core cut in half)and sliced shallots in the drippings. A bit of beef broth is added and covered until the sprouts are cooked. The brats are sliced and tossed with the vegetables. A warm filling comfort meal.
The cookies are some I have always made and others I have not. Th brownie bourbon balls were new. A pan of brownies is baked and cooled. They are then broken up and
processed with a few tablespoons of bourbon. When it comes together I used a small ice cream scoop and made balls. They are rolled is chopped toasted pecans and set out to firm up. They smell fabulous, hope they taste the same.
It would not be the holiday's if there were no sugar cookies. It's a simple butter cookie recipe dropped by small balls and baked. While still warm they are sprinkled with red and green sugars. Festive and great with a cup of tea or hot cider.
I have made red velvet cookies before and they are always well received. This time instead of spreading the cream cheese frosting on top, I spread on the bottom of one and covered it with another cookies to make a sandwich. I sampled one and am pleased with the change.
The peppermint bars are 'semi-homemade' A roll of sugar cookie dough is pressed into the bottom of a pan and partially baked. Then mini marshmallows are spread over the top and white chocolate chips are added. The dough is returned to the oven for a few minutes until the marshmallows are puffed. When it comes out of the oven, crushed peppermint candies are sprinkled over the top and the pan is cooled. Bars are cut into squares. These are excellent and quite sweet. Small bars are best.
I am particularly excited with the pasta salad. It is our library potluck tomorrow and instead of a sweet, I decided on the salad. Have not made it before, but I think it will be enjoyed by all. It's pretty much vegetarian. Chopped artichokes, roasted red pepper, red onion and chopped baby spinach. Cheese filled spinach tortellini are cooked and cooled and added to the vegetables. A dressing of lemon, garlic, lemon zest red wine vinegar and EVOO is tossed with the pasta mixture. I had a small bowl and am happy with it. Will make it again when I need to bring for a crowd.
I will be away visiting family in Atlanta next week so I will be back Christmas weekend. I have my own graphic artist so look for some additions to my blog. Have a happy and safe holiday. Bon Appetite!!
Grilled Beer Brats over Braised Brussels Sprouts and Shallots
Cookies:
Brownie Bourbon Balls
Grandma Miller's Sugar Cookies
Red Velvet Sandwich Cookies
Peppermint Bars
Spinach Artichoke Pasta Salad
I love Brussels Sprouts. I know I'm in the minority, but it all depends on how they are prepared. I grilled two beer brats and then sauteed deconstructed sprouts (outer leaves removed and tossed with the core cut in half)and sliced shallots in the drippings. A bit of beef broth is added and covered until the sprouts are cooked. The brats are sliced and tossed with the vegetables. A warm filling comfort meal.
The cookies are some I have always made and others I have not. Th brownie bourbon balls were new. A pan of brownies is baked and cooled. They are then broken up and
processed with a few tablespoons of bourbon. When it comes together I used a small ice cream scoop and made balls. They are rolled is chopped toasted pecans and set out to firm up. They smell fabulous, hope they taste the same.
It would not be the holiday's if there were no sugar cookies. It's a simple butter cookie recipe dropped by small balls and baked. While still warm they are sprinkled with red and green sugars. Festive and great with a cup of tea or hot cider.
I have made red velvet cookies before and they are always well received. This time instead of spreading the cream cheese frosting on top, I spread on the bottom of one and covered it with another cookies to make a sandwich. I sampled one and am pleased with the change.
The peppermint bars are 'semi-homemade' A roll of sugar cookie dough is pressed into the bottom of a pan and partially baked. Then mini marshmallows are spread over the top and white chocolate chips are added. The dough is returned to the oven for a few minutes until the marshmallows are puffed. When it comes out of the oven, crushed peppermint candies are sprinkled over the top and the pan is cooled. Bars are cut into squares. These are excellent and quite sweet. Small bars are best.
I am particularly excited with the pasta salad. It is our library potluck tomorrow and instead of a sweet, I decided on the salad. Have not made it before, but I think it will be enjoyed by all. It's pretty much vegetarian. Chopped artichokes, roasted red pepper, red onion and chopped baby spinach. Cheese filled spinach tortellini are cooked and cooled and added to the vegetables. A dressing of lemon, garlic, lemon zest red wine vinegar and EVOO is tossed with the pasta mixture. I had a small bowl and am happy with it. Will make it again when I need to bring for a crowd.
I will be away visiting family in Atlanta next week so I will be back Christmas weekend. I have my own graphic artist so look for some additions to my blog. Have a happy and safe holiday. Bon Appetite!!
Sunday, December 5, 2010
The First Snowfall of the Winter...
The first snowfall is always something to behold. The trees on the property and around the lake take on a frosted appearance. It continued to snow on my drive to campus for the Empty Bowls event. Always a good time to celebrate birthdays. Campus, being in a forest preserve, looks almost like a black and white photo. It never ceases to take my breath away. Arriving back at home it was time to start my meal for the table. Cold and snow bring out the crock pot for some comfort food. This week the table holds:
Wine Braised Brisket with Carrots and Onions
Baby Greens with Pistachio Vinaigrette, Beets and Feta Cheese
Herb Roasted Fingerling Potatoes
The brisket is browned well on all sides and set aside so that onions and garlic can be caramelized. The meat is put back in the pot with red wine, beef broth, rosemary, quartered carrots, tomato paste and seasonings. It cooks about 3 hours until meat is easily shredded.
The fingerling potatoes were tossed with EVOO and Italian seasonings. Because they are small roasting time is about 30 minutes.
The salad is very colorful and an interesting mix of flavors. The vinaigrette is EVOO, lemon juice, garlic, Dijon mustard and seasonings. Chopped pistachios are added and tossed with the cooked sliced beets to marinate. At serving time, Feta cheese is added to the beets and tossed with baby greens. Chopped pistachios are used for garnish. The sweetness of the beets pairs well the Feta. A fine compliment for the richness of the brisket.
A small bowl of red grapes with a cup of tea finished off the table.
Next week begins preparations for Christmas. So I expect some baking will take center stage. That will leave, on the table, a meal of something quick and easy. Perhaps a pot of chili and cornbread.
Have a great week. Keep warm!
Wine Braised Brisket with Carrots and Onions
Baby Greens with Pistachio Vinaigrette, Beets and Feta Cheese
Herb Roasted Fingerling Potatoes
The brisket is browned well on all sides and set aside so that onions and garlic can be caramelized. The meat is put back in the pot with red wine, beef broth, rosemary, quartered carrots, tomato paste and seasonings. It cooks about 3 hours until meat is easily shredded.
The fingerling potatoes were tossed with EVOO and Italian seasonings. Because they are small roasting time is about 30 minutes.
The salad is very colorful and an interesting mix of flavors. The vinaigrette is EVOO, lemon juice, garlic, Dijon mustard and seasonings. Chopped pistachios are added and tossed with the cooked sliced beets to marinate. At serving time, Feta cheese is added to the beets and tossed with baby greens. Chopped pistachios are used for garnish. The sweetness of the beets pairs well the Feta. A fine compliment for the richness of the brisket.
A small bowl of red grapes with a cup of tea finished off the table.
Next week begins preparations for Christmas. So I expect some baking will take center stage. That will leave, on the table, a meal of something quick and easy. Perhaps a pot of chili and cornbread.
Have a great week. Keep warm!
Sunday, November 21, 2010
Thanksgiving Week at the Table
It's hard to believe Thanksgiving is this week. A three day work week means lots to get done so I can leave early on Thursday for dinner with the Wisconsin Family. I thought that because I have lots to do, I would prepare a table that would lend to reheating during the week. Here is the table:
Caesar Salad on Flatbread
Tamale Pie
Lemon pudding in Puff Pastry Shell
I've said before I'm not much into baking, but the recipe for the flat bread sounded simple enough. Flour, salt, a bit of oil and water in the processor until the dough starts to come away from the sides. Form into a ball and roll out on a lightly floured surface. It is a free from shape, good thing because is certainly was oddly shaped. Lay it on a baking sheet and lightly brush with EVOO. It baked up nicely and was very crispy. The salad was chopped romaine lettuce dressed with EVOO, lemon juice, a bit of mayo and seasonings. Tossed with the salad is grated Parmesan cheese. The salad is spread on the flatbread which is still warm. I really liked this; a different and unusual way to have salad and 'bread'. I see this with chili, stew and lots of soups.
The tamale pie is a simple one dish preparation. In a large skillet ground turkey is browned and mixed with pinto beans, sliced black olives, chopped green chilies, chili powder and a jar of salsa. While this heats through corn meal and more chili powder is cooked with water until thickened. It is spooned over the meat mixture and topped with shredded cheddar cheese. The dish is heated in the oven until cheese melts. The recipe says it reheats in a microwave...we shall see as it will be dinner most nights this week.
I have not used puff pastry in years, but this sounded easy and looked very pretty in the cookbook. The shells are baked until puffed and browned. The lemon curd is cooked atop the stove until thickened. The whites that are not used in the curd are whipped with a bit of sugar and lemon zest is folded in. The meringue is spread on top of the curd filled shell and put back into the oven to brown. A very pretty presentation and quite simple. I love lemon curd...not too sweet!
My offering at the table on Thursday are 2 appetizers and.....GREEN BEAN CASSEROLE. I love the stuff. It would not be a holiday with out it.
Have a Happy Thanksgiving to all my FB friends. I expect next week will be a lower calorie table.
Caesar Salad on Flatbread
Tamale Pie
Lemon pudding in Puff Pastry Shell
I've said before I'm not much into baking, but the recipe for the flat bread sounded simple enough. Flour, salt, a bit of oil and water in the processor until the dough starts to come away from the sides. Form into a ball and roll out on a lightly floured surface. It is a free from shape, good thing because is certainly was oddly shaped. Lay it on a baking sheet and lightly brush with EVOO. It baked up nicely and was very crispy. The salad was chopped romaine lettuce dressed with EVOO, lemon juice, a bit of mayo and seasonings. Tossed with the salad is grated Parmesan cheese. The salad is spread on the flatbread which is still warm. I really liked this; a different and unusual way to have salad and 'bread'. I see this with chili, stew and lots of soups.
The tamale pie is a simple one dish preparation. In a large skillet ground turkey is browned and mixed with pinto beans, sliced black olives, chopped green chilies, chili powder and a jar of salsa. While this heats through corn meal and more chili powder is cooked with water until thickened. It is spooned over the meat mixture and topped with shredded cheddar cheese. The dish is heated in the oven until cheese melts. The recipe says it reheats in a microwave...we shall see as it will be dinner most nights this week.
I have not used puff pastry in years, but this sounded easy and looked very pretty in the cookbook. The shells are baked until puffed and browned. The lemon curd is cooked atop the stove until thickened. The whites that are not used in the curd are whipped with a bit of sugar and lemon zest is folded in. The meringue is spread on top of the curd filled shell and put back into the oven to brown. A very pretty presentation and quite simple. I love lemon curd...not too sweet!
My offering at the table on Thursday are 2 appetizers and.....GREEN BEAN CASSEROLE. I love the stuff. It would not be a holiday with out it.
Have a Happy Thanksgiving to all my FB friends. I expect next week will be a lower calorie table.
Sunday, November 14, 2010
A Blast from the Past
This week has had several days of R & R in Galena Illinois, one of my favorite places. Thank you to Fran and Brian at Aldrich Guest House for your hospitality and great company. I will be back. Dinner out is always a delight and I will recreate my dinner at Fried Green Tomatoes at a later date.
I think one of my first restaurant orders as a young adult was trout almondine and it was part of my table this week:
Trout Almondine
Corn and Couscous Salad
Black Forest Brownie Pecan Tart
Whole Foods had very nice looking trout this week and preparing it lightly cooked in butter and oil. A toasted almond topping with orange zest was a good addition. Love trout.
The salad was a new combination I found in a Martha Stewart cookbook. Not one of my favorites as her recipes tend to be a bit over the top. This was sauteed onion, diced jalapeno, garlic and corn. This mixed with couscous steamed in hot broth. Tossed with cilantro and seasoned. I really enjoyed this served at room temperature or hot.
I'm not much for desserts, but I do have some favorites. I love pecan pie and black forest cake. This dessert is a smaller combination of both. The pecan pie has melted chocolate added and baked in a graham cracker tart crust. A cherry pie filling is spooned over the top and a squirt of whipping cream makes it a festive dessert. Will keep this in mind for the future.
The soup for the week is Watercress-Cauliflower soup. Onion and cauliflower are simmered in broth with seasonings and watercress is stirred in at the end. When cooled slightly it is pureed in a blender. Served with chopped chives. Simple and quite good.
Next week is a puzzle and will be a surprise for us all. Stay Tuned!
I think one of my first restaurant orders as a young adult was trout almondine and it was part of my table this week:
Trout Almondine
Corn and Couscous Salad
Black Forest Brownie Pecan Tart
Whole Foods had very nice looking trout this week and preparing it lightly cooked in butter and oil. A toasted almond topping with orange zest was a good addition. Love trout.
The salad was a new combination I found in a Martha Stewart cookbook. Not one of my favorites as her recipes tend to be a bit over the top. This was sauteed onion, diced jalapeno, garlic and corn. This mixed with couscous steamed in hot broth. Tossed with cilantro and seasoned. I really enjoyed this served at room temperature or hot.
I'm not much for desserts, but I do have some favorites. I love pecan pie and black forest cake. This dessert is a smaller combination of both. The pecan pie has melted chocolate added and baked in a graham cracker tart crust. A cherry pie filling is spooned over the top and a squirt of whipping cream makes it a festive dessert. Will keep this in mind for the future.
The soup for the week is Watercress-Cauliflower soup. Onion and cauliflower are simmered in broth with seasonings and watercress is stirred in at the end. When cooled slightly it is pureed in a blender. Served with chopped chives. Simple and quite good.
Next week is a puzzle and will be a surprise for us all. Stay Tuned!
Sunday, November 7, 2010
The Return of the Salmon
In 2008 when I began this project, my first table featured poached salmon. It was awful. A huge waste of a lovely piece of fish. I bought an equally nice piece of wild salmon and fixed it two ways on this weeks table. The results were far different from the last. Here is what was on my table.
Paper Wrapped Salmon
Potato-Gruyere Gratin
Grilled Salmon Gyros
Cucumber-Pomegranate Salad
Butternut Squash and Apple Soup with Cider Cream
Cooking fish of any kind in parchment paper is a favorite process of mine. The salmon is seasoned and covered with strips of Zucchini, yellow squash and black beans. A broth of white wine and soy sauce is drizzled over the vegetables and a pat of butter on top. The paper is folded tightly to form a packet. Baked on a cookie sheet for about 20 minutes. The packet is carefully opened and the fish is served in the paper. This was a recipe I will use again with perhaps some other fish. The salmon is a excellent choice.
The side for this was a gratin of thinly sliced, partially cooked cauliflower and potatoes. They are layered in a casserole with half of the grated Gruyere and milk is poured over. Top with the remaining cheese and bake about 30 minutes. Great taste, but rather bland looking. Perhaps some green herbs would have been a good choice.
The second half of the salmon is marinated with garlic, hot pepper flakes, EVOO, lemon zest and juice. It is then grilled and broken into smaller pieces. I don't care for pita bread as a receptacle for anything, so I used a warmed flour tortilla in it's place. A tomato onion salad and yogurt cucumber dill sauce is spooned over the salmon and rolled up. Excellent! I really like this concept and was pleased with how it turned out.
I made a salad to go with it. Thinly sliced cucumber, fennel and Granny Smith apple are dressed with a dressing of lemon juice, zest, EVOO and white wine vinegar and S&P. Fresh pomegranate seeds are sprinkled over the top. A good choice with the rolled gyro.
The soup this week is a puree of cooked butternut squash, leeks, carrots, celery and Granny smith apple. The broth is chicken with apple cider and herbs. A garnish of cider cooked down to thicken and then sour cream stirred in. A spoon over the soup is with some fried sage leaves.
All in all I was quite pleased with the table. It was a bit of a challenge because my disposal died on Saturday and there is about 3 inches of vegetable peelings and water in the sink. Cooking without the use of the sink is something I don't want to experience again. Hopefully it will be fixed by next week.
Paper Wrapped Salmon
Potato-Gruyere Gratin
Grilled Salmon Gyros
Cucumber-Pomegranate Salad
Butternut Squash and Apple Soup with Cider Cream
Cooking fish of any kind in parchment paper is a favorite process of mine. The salmon is seasoned and covered with strips of Zucchini, yellow squash and black beans. A broth of white wine and soy sauce is drizzled over the vegetables and a pat of butter on top. The paper is folded tightly to form a packet. Baked on a cookie sheet for about 20 minutes. The packet is carefully opened and the fish is served in the paper. This was a recipe I will use again with perhaps some other fish. The salmon is a excellent choice.
The side for this was a gratin of thinly sliced, partially cooked cauliflower and potatoes. They are layered in a casserole with half of the grated Gruyere and milk is poured over. Top with the remaining cheese and bake about 30 minutes. Great taste, but rather bland looking. Perhaps some green herbs would have been a good choice.
The second half of the salmon is marinated with garlic, hot pepper flakes, EVOO, lemon zest and juice. It is then grilled and broken into smaller pieces. I don't care for pita bread as a receptacle for anything, so I used a warmed flour tortilla in it's place. A tomato onion salad and yogurt cucumber dill sauce is spooned over the salmon and rolled up. Excellent! I really like this concept and was pleased with how it turned out.
I made a salad to go with it. Thinly sliced cucumber, fennel and Granny Smith apple are dressed with a dressing of lemon juice, zest, EVOO and white wine vinegar and S&P. Fresh pomegranate seeds are sprinkled over the top. A good choice with the rolled gyro.
The soup this week is a puree of cooked butternut squash, leeks, carrots, celery and Granny smith apple. The broth is chicken with apple cider and herbs. A garnish of cider cooked down to thicken and then sour cream stirred in. A spoon over the soup is with some fried sage leaves.
All in all I was quite pleased with the table. It was a bit of a challenge because my disposal died on Saturday and there is about 3 inches of vegetable peelings and water in the sink. Cooking without the use of the sink is something I don't want to experience again. Hopefully it will be fixed by next week.
Sunday, October 31, 2010
Beyond Jack O Lantern and Pie
I have used pumpkin in many ways this year more than ever before. I try to use more colorful foods in my diet and pumpkin is very colorful. This weeks has been part of that project.
Roasted Brats with Apple Chutney
Stuffed Pumpkin
Ginger-Pumpkin Souffle
The brats were a recipe that was part of the demonstration at the Food Wine Experience last week. The brats are browned and placed upon a bed of apples, onions, garlic, salt, brown sugar, red wine vinegar, red pepper flakes, mustard seeds, and slivers of fresh ginger and roasted. This is a great recipe for brats. The chutney is an excellent addition.
The stuffed pumpkin was an new experience for me. Have read about them often, but this the first time I have done one. The hardest part was cleaning out the pumpkin. I should have made a larger opening, but it worked out OK. Salt and pepper the inside of the cleaned out pumpkin. In a bowl I mixed dried bread cubes, Gruyere cheese cubes, diced garlic cloves, cooked bacon and mushrooms, green onion slices, and thyme. Cream and nutmeg is poured over the mixture inside the pumpkin and baked. It came out super. I loved the flavors with the pumpkin and was a great and delicious show piece.
The souffle was also a great addition. It was calorie conscious and very good. Soy milk was used with fresh ginger, eggs and canned pumpkin. The process is much as other souffles. The baked souffle is lovely and I sprinkled the toasted seeds from the pumpkin on top.
This was a pumpkin celebration and most enjoyable. We shall see what next week brings. No soup today since I have a lot leftover from last week.
Have a great autumn week and keep warm.
Roasted Brats with Apple Chutney
Stuffed Pumpkin
Ginger-Pumpkin Souffle
The brats were a recipe that was part of the demonstration at the Food Wine Experience last week. The brats are browned and placed upon a bed of apples, onions, garlic, salt, brown sugar, red wine vinegar, red pepper flakes, mustard seeds, and slivers of fresh ginger and roasted. This is a great recipe for brats. The chutney is an excellent addition.
The stuffed pumpkin was an new experience for me. Have read about them often, but this the first time I have done one. The hardest part was cleaning out the pumpkin. I should have made a larger opening, but it worked out OK. Salt and pepper the inside of the cleaned out pumpkin. In a bowl I mixed dried bread cubes, Gruyere cheese cubes, diced garlic cloves, cooked bacon and mushrooms, green onion slices, and thyme. Cream and nutmeg is poured over the mixture inside the pumpkin and baked. It came out super. I loved the flavors with the pumpkin and was a great and delicious show piece.
The souffle was also a great addition. It was calorie conscious and very good. Soy milk was used with fresh ginger, eggs and canned pumpkin. The process is much as other souffles. The baked souffle is lovely and I sprinkled the toasted seeds from the pumpkin on top.
This was a pumpkin celebration and most enjoyable. We shall see what next week brings. No soup today since I have a lot leftover from last week.
Have a great autumn week and keep warm.
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