This week has been over the top HOT. My table needed to be food that could be done early and eaten later in the day. I chose a quiche for just those reasons. I found a great recipe in Tupelo Honey Cafe's cookbook which I purchased in Asheville a couple of months ago. At a later date I will recreate the Shrimp and Goat Cheese Grits with Roasted Red Pepper Sauce I had when I visited. It needs to be a lot cooler. This is what was on this weeks table:
Broccoli and New Potato Quiche
Watermelon Wedge Salad
Making pie crust has never been successful for me, so I purchased frozen pie shells. The bottom of the shell is pricked with a fork, prebaked for 10 minutes and set aside to cool. Red potatoes are boiled just until soft and also cooled. Broccoli florets are blanched in the hot water for a couple of minutes and put in an ice bath to stop cooking. I sauteed thin slices of shallot until crispy and set aside. Grated sharp cheddar cheese is sprinkled on the bottom of the crust. The potatoes and cubed and added to the pie along with the blanched broccoli. Eggs, heavy cream and seasonings are beaten and poured over the potato, broccoli, cheese mixture. The crispy shallots are sprinkled over the top and the pie is placed on a cookie sheet (in case it cooks over) and baked until a toothpick comes out clean and the top is golden brown. Let cool to room temperature before slicing.
Wedge salads were a big deal while I was growing up. Lately they have come back in to fashion and appear on many menus. This salad is a variation. Instead of wedge lettuce, watermelon is cut into wedges and feta yogurt dressing is pour over and garnished with a sprig of basil. The dressing is made up of yogurt, buttermilk, lemon juice and chopped chives. Crumbled feta is folded in at the end. The dressing is drizzled over the wedges of melon. I enjoyed this combination very much. It set off the richness of the quiche. I had pomegranate iced tea with the meal.
It's a bit cooler right now, but I understand it will be back into the 90's by the weekend. The farmers market had bison sirloin which I will marinate for kabobs over the weekend. Stay tuned to see what else will be on Marilyn's Table. Stay cool....
Tuesday, July 10, 2012
Thursday, July 5, 2012
Happy 4th of July
The weather is very hot, so my 4th of July picnic has been moved indoors. Though I am not a fan of burgers (mostly the bun is too much for me) I picked up a pound of ground bison meat at the farmers market. The burger turned out to be fabulous. Here is what was on Marilyn's Table for the holiday:
Bison Burgers with Caramelized Onions and White Cheddar on a toasted Pretzel Roll
Broccoli Cauliflower Salad
Mango-Peach Sangria
Thinly sliced onions are sauteed over a low flame in a small bit of EVOO until they are browned and sweet. Then removed from the heat and kept warm.Grass fed bison meat is very red and only slightly resembles ground sirloin of beef. The texture is tighter since it is much leaner than beef. The burger is mixed gently with minced shallots and dry thyme. I cooked the patties on a griddle over low heat, lightly seasoning it with salt and pepper until medium rare. Sharp white cheddar cheese slices are melted over the burger before it is placed on a split toasted pretzel roll which has been spread with Dijon Mustard. The onions top the burger and consumed with much pleasure. A great burger and pretzel rolls are a favorite of mine. Perhaps more burgers are in my future?
The salad is made earlier in the day. A large bowl is filled with broccoli florets, cauliflowerets, julienned red pepper, thinly sliced carrots, thinly sliced red onion, chopped Kalamata olives and cubes of sharp cheddar cheese. The dressing is mixed in a separate bowl: low fat mayo, Greek yogurt, Italian seasoning, garlic powder, and dill weed. The dressing is poured over the vegetables, mixed to coat and covered with plastic and refrigerated at least 1 hour. I really like this salad; lot of flavor and texture. It made an excellent side for the burger.
The Sangria was a nice surprise. Most Sangria I have had is made with red wine; this was made with white. Sugar and water are heated in a saucepan until the sugar dissolves into a simple syrup. When cool it is poured into a pitcher and refrigerated until cold. A bottle of chilled white wine is added to the pitcher along with Grand Marnier (or other orange flavored liquor). Chopped mint, mango and peaches are added. This makes a very pretty drink when poured over ice. Garnish with a sprig of mint.
This was an excellent meal, I just wish the weather would not have been so warm. Eating it outdoors on the balcony among my plants and flags would have made it a bit more festive. I was very pleased with the bison so I may purchase another cut for this weekend. Stay tuned to see what will grace Marilyn's Table.
Stay cool!
Bison Burgers with Caramelized Onions and White Cheddar on a toasted Pretzel Roll
Broccoli Cauliflower Salad
Mango-Peach Sangria
Thinly sliced onions are sauteed over a low flame in a small bit of EVOO until they are browned and sweet. Then removed from the heat and kept warm.Grass fed bison meat is very red and only slightly resembles ground sirloin of beef. The texture is tighter since it is much leaner than beef. The burger is mixed gently with minced shallots and dry thyme. I cooked the patties on a griddle over low heat, lightly seasoning it with salt and pepper until medium rare. Sharp white cheddar cheese slices are melted over the burger before it is placed on a split toasted pretzel roll which has been spread with Dijon Mustard. The onions top the burger and consumed with much pleasure. A great burger and pretzel rolls are a favorite of mine. Perhaps more burgers are in my future?
The salad is made earlier in the day. A large bowl is filled with broccoli florets, cauliflowerets, julienned red pepper, thinly sliced carrots, thinly sliced red onion, chopped Kalamata olives and cubes of sharp cheddar cheese. The dressing is mixed in a separate bowl: low fat mayo, Greek yogurt, Italian seasoning, garlic powder, and dill weed. The dressing is poured over the vegetables, mixed to coat and covered with plastic and refrigerated at least 1 hour. I really like this salad; lot of flavor and texture. It made an excellent side for the burger.
The Sangria was a nice surprise. Most Sangria I have had is made with red wine; this was made with white. Sugar and water are heated in a saucepan until the sugar dissolves into a simple syrup. When cool it is poured into a pitcher and refrigerated until cold. A bottle of chilled white wine is added to the pitcher along with Grand Marnier (or other orange flavored liquor). Chopped mint, mango and peaches are added. This makes a very pretty drink when poured over ice. Garnish with a sprig of mint.
This was an excellent meal, I just wish the weather would not have been so warm. Eating it outdoors on the balcony among my plants and flags would have made it a bit more festive. I was very pleased with the bison so I may purchase another cut for this weekend. Stay tuned to see what will grace Marilyn's Table.
Stay cool!
Monday, June 25, 2012
FARMER'S MARKET REVISITED
Another beautiful day at the Farmer's Market. I have read much about grass feed beef as being healthier and more flavorful than grain fed. This week I decided to try it. After spending a lot of time looking at the offerings and speaking with the vendor, I chose a flat iron steak. It proved to be everything I had been told and more. Here is what was on the Table:
Grilled Flat Iron Steak
Asparagus Risotto Cake
Cucumber, Radish and Jalapeno Salad with a Parmesan Tuile
Summer Fruits with Sorbet
The steak was a nice size and I marinated it for about 4 hours in EVOO, garlic, white balsamic vinegar, soy sauce, honey and salt and pepper. I used my stove top grill and cooked it about 7 minutes on each side. The meat was very tender in spite of having very little fat. The marinade brought out the flavor of the meat. I will try another cut next week, perhaps one of the bison offerings.
Along with it I prepared a risotto cake. The risotto was left over from dinner the day before and had blanched asparagus and sauteed leeks with the rice, wine and broth. Parmesan and fresh mozzarella were stirred in at the end. The leftover risotto was formed into a patty, dipped in egg and coated with Panko. The cake was browned in a bit of canola oil.
The salad was a simple one: curled strips of cucumber, thin slices of radish and a bit of minced jalapeno were tossed with a bit of oil, sugar, vinegar and salt and pepper. Years ago during a cooking class I had learned to prepare tuiles and thought it might make a nice base for the salad. A tuile is made from a Parmesan cheese, butter and flour mix. It is spooned into a non stick skillet and cooked until lightly browned. After it is cool, it firms up and is much like a cracker. The saltiness of the cheese went well with the salad.
Summer fruits are coming into their own. I chose a number of berries, a peach and some watermelon for my dessert. A simple syrup is simmered until the sugar dissolves. I had added some lemon zest to tang it up a bit. When cooled the syrup is poured over the fruit, spoon fulls of the fruit are ladled into a tall glass and topped with a couple of small scoops of raspberry sorbet and a mint sprig. Very refreshing after my meal.
This proved to be a lot of food. I think next week I will prepare fewer dishes as part of the Table. Have a good week and if you have not visited you local Farmer's Market, do attend.
Grilled Flat Iron Steak
Asparagus Risotto Cake
Cucumber, Radish and Jalapeno Salad with a Parmesan Tuile
Summer Fruits with Sorbet
The steak was a nice size and I marinated it for about 4 hours in EVOO, garlic, white balsamic vinegar, soy sauce, honey and salt and pepper. I used my stove top grill and cooked it about 7 minutes on each side. The meat was very tender in spite of having very little fat. The marinade brought out the flavor of the meat. I will try another cut next week, perhaps one of the bison offerings.
Along with it I prepared a risotto cake. The risotto was left over from dinner the day before and had blanched asparagus and sauteed leeks with the rice, wine and broth. Parmesan and fresh mozzarella were stirred in at the end. The leftover risotto was formed into a patty, dipped in egg and coated with Panko. The cake was browned in a bit of canola oil.
The salad was a simple one: curled strips of cucumber, thin slices of radish and a bit of minced jalapeno were tossed with a bit of oil, sugar, vinegar and salt and pepper. Years ago during a cooking class I had learned to prepare tuiles and thought it might make a nice base for the salad. A tuile is made from a Parmesan cheese, butter and flour mix. It is spooned into a non stick skillet and cooked until lightly browned. After it is cool, it firms up and is much like a cracker. The saltiness of the cheese went well with the salad.
Summer fruits are coming into their own. I chose a number of berries, a peach and some watermelon for my dessert. A simple syrup is simmered until the sugar dissolves. I had added some lemon zest to tang it up a bit. When cooled the syrup is poured over the fruit, spoon fulls of the fruit are ladled into a tall glass and topped with a couple of small scoops of raspberry sorbet and a mint sprig. Very refreshing after my meal.
This proved to be a lot of food. I think next week I will prepare fewer dishes as part of the Table. Have a good week and if you have not visited you local Farmer's Market, do attend.
Monday, June 18, 2012
THE FARMERS MARKET IS OPEN
I've been waiting for several weeks for the Buffalo Grove Farmers' Market to open. It turned out that it was well worth the wait. I expect my table each week will feature items I purchased. This week included Michigan strawberries & asparagus; and local rainbow Swiss chard and radishes. They were exactly what I needed to complete my table which featured gingered pork tenderloin.
Gingered Pork Tenderloin
Sauteed Rainbow Swiss Chard
Grilled Lemon Asparagus
Mixed Greens with Radishes, Cucumber and Strawberries: Feta Buttermilk Dressing
The tenderloin is marinated overnight in soy sauce, chicken broth, canola oil, minced ginger, sugar, minced garlic, rosemary and thyme. The tenderloin is removed from the marinade which is discarded. Then the meat is browned on a grill pan and finished in the oven. The chard is sauteed in a bit of oil, garlic, a pinch of red pepper flakes and lightly salted and peppered. The chard served as a bed for the slices of pork.
Asparagus has so many applications, but a favorite of mine is grilled. When it is plated, a dusting of lemon zest, a squeeze of the juice and a pinch of salt and pepper were added.
The salad is simple; mixed baby greens, chopped cucumber, sliced radishes and the smaller strawberries are tossed with a feta buttermilk dressing. The dressing is buttermilk, Greek yogurt, minced shallots, a pinch of red pepper flakes and crumbled feta cheese.
I was very happy with this meal and I look forward to next week. One of the vendors has grass fed beef, bison, chicken and several other proteins. My entree will be one of these so I will need to do some recipe research. Have a great week and keep cool!!!
Gingered Pork Tenderloin
Sauteed Rainbow Swiss Chard
Grilled Lemon Asparagus
Mixed Greens with Radishes, Cucumber and Strawberries: Feta Buttermilk Dressing
The tenderloin is marinated overnight in soy sauce, chicken broth, canola oil, minced ginger, sugar, minced garlic, rosemary and thyme. The tenderloin is removed from the marinade which is discarded. Then the meat is browned on a grill pan and finished in the oven. The chard is sauteed in a bit of oil, garlic, a pinch of red pepper flakes and lightly salted and peppered. The chard served as a bed for the slices of pork.
Asparagus has so many applications, but a favorite of mine is grilled. When it is plated, a dusting of lemon zest, a squeeze of the juice and a pinch of salt and pepper were added.
The salad is simple; mixed baby greens, chopped cucumber, sliced radishes and the smaller strawberries are tossed with a feta buttermilk dressing. The dressing is buttermilk, Greek yogurt, minced shallots, a pinch of red pepper flakes and crumbled feta cheese.
I was very happy with this meal and I look forward to next week. One of the vendors has grass fed beef, bison, chicken and several other proteins. My entree will be one of these so I will need to do some recipe research. Have a great week and keep cool!!!
Tuesday, April 17, 2012
By the Sea in the South of France
The south of France and the area around Provence are the next stop on my culinary trip around the Mediterranean. The Table this week centers around a seafood dish; bouillabaisse. Seafood, all kinds of seafood are welcome in my kitchen. However, in searching for an authentic recipe, I discovered that almost all of them 'required' eel heads. I don't know about you, but I don't want my food watching me from the bowl! Then I remembered I had a recipe from Old Fort Pub on Hilton Head Island. Some of my family and I ate there when we stayed on the island last summer. Chef Josefiak was kind enough to share the recipe with me so I prepared that one instead. Here is my Table:
Old Fort Pub's Sea Island Bouillabaisse
Pain de Provence
The bouillabaisse begins the night before by preparing a saffron aioli. Egg yolks, Dijon mustard, lemon juice, garlic, salt and Tabasco sauce are blended until smooth. A couple of pinches of saffron are added. The mixture is refrigerated overnight. The bouillabaisse itself begins with heating EVOO in a large pot. Whole shrimp (in the shell) and large scallops are added and seared lightly adding a bit of salt and pepper. Mussels, crab meat, Tasso ham, white wine and clam juice are added and simmered covered until the mussels are completely open (those that don't open, throw away!). Add thinly sliced, blanched collard greens, the aioli and roasted Roma tomato slices. Cook just until heated through, but not boiling. Season to taste with S&P and Tabasco sauce. Serve in warm bowls.
I remembered the broth being fabulous and decided a hardy bread for sopping it up was in order. I have not made a yeast bread in many years. I came across a recipe for a herb bread that sounded interesting. The night before a poolish (sponge) is made with bread flour, warm water and a bit of yeast. It is covered and left on the counter overnight. To make the dough , combine flour, the rest of the packet of yeast, and 1/2 cup of Herbes de Provence. Add the poolish and a small single serving bottle of Grand Marnier (yes you read that right, orange flavored liquor is in the mix) and more water to make a workable dough. Knead for about 10 minutes and place in a lightly oiled bowl. Cover and let raise to double. Punch down, cover and raise again. After the second raising, I divided the dough into two round loaves, covered with a damp towel and let it raise again. While they are raising, preheat the oven and two pizza stones. Before placing the loaves on the hot stones, score the tops with a sharp knife. Place a pan of boiling water under the stones and bake the loaves until browned and 'hollow sounding'. The water in the oven helps form a crust. Let cool. This is a VERY fragrant bread and was perfect for dipping in the broth.
I took the suggestion of the gentleman at the liquor store bought a nice inexpensive French white wine that was excellent with the seafood. All around this was a spectacular meal. Because there are so many excellent French dishes I will revisit after I have made my way the rest of the way around the Mediterranean.
Next week I will take a break for this tour. It's National Grilled Cheese month and I am working on a recipe to possibly enter in the Wisconsin Cheese Board contest. We shall see how it turns out. Stay tuned.
Old Fort Pub's Sea Island Bouillabaisse
Pain de Provence
The bouillabaisse begins the night before by preparing a saffron aioli. Egg yolks, Dijon mustard, lemon juice, garlic, salt and Tabasco sauce are blended until smooth. A couple of pinches of saffron are added. The mixture is refrigerated overnight. The bouillabaisse itself begins with heating EVOO in a large pot. Whole shrimp (in the shell) and large scallops are added and seared lightly adding a bit of salt and pepper. Mussels, crab meat, Tasso ham, white wine and clam juice are added and simmered covered until the mussels are completely open (those that don't open, throw away!). Add thinly sliced, blanched collard greens, the aioli and roasted Roma tomato slices. Cook just until heated through, but not boiling. Season to taste with S&P and Tabasco sauce. Serve in warm bowls.
I remembered the broth being fabulous and decided a hardy bread for sopping it up was in order. I have not made a yeast bread in many years. I came across a recipe for a herb bread that sounded interesting. The night before a poolish (sponge) is made with bread flour, warm water and a bit of yeast. It is covered and left on the counter overnight. To make the dough , combine flour, the rest of the packet of yeast, and 1/2 cup of Herbes de Provence. Add the poolish and a small single serving bottle of Grand Marnier (yes you read that right, orange flavored liquor is in the mix) and more water to make a workable dough. Knead for about 10 minutes and place in a lightly oiled bowl. Cover and let raise to double. Punch down, cover and raise again. After the second raising, I divided the dough into two round loaves, covered with a damp towel and let it raise again. While they are raising, preheat the oven and two pizza stones. Before placing the loaves on the hot stones, score the tops with a sharp knife. Place a pan of boiling water under the stones and bake the loaves until browned and 'hollow sounding'. The water in the oven helps form a crust. Let cool. This is a VERY fragrant bread and was perfect for dipping in the broth.
I took the suggestion of the gentleman at the liquor store bought a nice inexpensive French white wine that was excellent with the seafood. All around this was a spectacular meal. Because there are so many excellent French dishes I will revisit after I have made my way the rest of the way around the Mediterranean.
Next week I will take a break for this tour. It's National Grilled Cheese month and I am working on a recipe to possibly enter in the Wisconsin Cheese Board contest. We shall see how it turns out. Stay tuned.
Monday, April 2, 2012
Spanish Tapas
After the interesting spices of North Africa, we go north to the flavors of Spain. The foods that come to mind are paella, gazpacho and sangria. None of these will appear on this weeks Table. I wanted to try something different. I chose tapas or 'small plates'. There are so many to choose from, it was difficult, but I was quite happy with all but one of those on my Table. Here is what I had:
White Garlic Soup
Sauteed Peppers and Garlic
Marinated Mussels
Three Spanish Cheeses with Figs and Toasted Pine Nuts
On paper the soup sounded excellent; garlic, almonds and grapes. However the garlic took over and the rest of the flavors were lost. After a couple of spoons, it went into the garbage. I have not done that in a long time.
So we move on to the 'good stuff'. A red bell pepper is cut in strips along with an Anaheim chili and sauteed in EVOO with a bit of garlic and lightly seasoned. A colorful dish with excellent flavors. It could not have been easier.
The next plate were the mussels. I steamed them in a small amount of water, just until they opened. They are removed from the heat and cooled in a colander. In a fry pan, onion and garlic are sauteed until softened. They are removed from the heat and salt, paprika, white wine and a bit of red wine vinegar are added. The mussels are removed from the shells and heated in the broth for a few minutes. They are served with toasted thin slices of French bread. This is my new favorite preparation for mussels.
The last plate was a simple one. The recipe called for Manchego cheese, but I found a package with three different Spanish cheeses and selected that instead of just the one. They were Manchego (a sheep milk cheese), Tipsy Goat ( goat cheese), and Iberico (a mixture of sheep, goat and cows milk cheese). They are thin slices and topped with slivers of dried figs and toasted pine nuts. This was a very nice ending to my tapas meal.
All in all I was happy with the Table and I think I will do more tapas again soon. So many possibilities!!
Next week is Easter and I will travel north to my family in Wisconsin. We shall see what dinner brings. I am sure it will be amazing as always.
Have a good week!
Tuesday, March 27, 2012
A Taste of North Africa
This weeks table was a bit of an adventure. Originally I had not planned to investigate the cuisine of North Africa, but after some research I found the food to be interesting and decided to give it a try. The spice combinations are some I have not worked with thus far. A tagine is a cooking vessel I have seen, but not used. I substituted a cast iron pot and I think all came out as expected. A combination of 7 spices are used in many dishes of the region; sweet paprika, hot paprika (I used cayenne pepper), black pepper, ground ginger, cumin, turmeric and cinnamon. Also lentils, chickpeas and couscous are common. Here is what is on the Table:
Moroccan Seven Spice Vegetable Couscous
Chicken Tagine with Artichoke Hearts and Peas
The chicken pieces (skin on and on the bone) are seasoned with salt and pepper and browned in a heavy pot. Chopped onion and chicken stock are added and brought to a boil. A mixture of saffron threads, ginger, coriander, cumin, paprika and turmeric are added to the broth. The pot is covered and simmered over low heat until the chicken is cooked through and then removed from the pot, the skin is removed and discarded. Minced onion, tomatoes, preserved lemon and artichoke hearts are stirred into the broth. The chicken is returned to the sauce and at the end a bag of frozen baby peas is added. This was a wonderful dish. I expect to repeat it again.
I am a big fan of Israeli couscous. I prepared it per instructions on the box, but substituted chicken broth for part of the water. Set this aside for serving. Onion slices are sauteed in EVOO and a bit of butter. Saffron, crushed red pepper, turmeric, cinnamon, ginger and black pepper are added along with a bundle of parsley, chopped tomatoes and vegetable stock. Carrot coins, butternut squash cubes, sliced zucchini, chickpeas and a bit of sugar are simmered until vegetables are done. The recipe called for raisins, but I used dry cranberries. Season to taste and spoon over the couscous. Toasted slivered almonds are a garnish. The flavors of this dish are lovely as well as very fragrant.
My visit to North Africa was a big success. Next week Spain is on the menu. Stop by!
Moroccan Seven Spice Vegetable Couscous
Chicken Tagine with Artichoke Hearts and Peas
The chicken pieces (skin on and on the bone) are seasoned with salt and pepper and browned in a heavy pot. Chopped onion and chicken stock are added and brought to a boil. A mixture of saffron threads, ginger, coriander, cumin, paprika and turmeric are added to the broth. The pot is covered and simmered over low heat until the chicken is cooked through and then removed from the pot, the skin is removed and discarded. Minced onion, tomatoes, preserved lemon and artichoke hearts are stirred into the broth. The chicken is returned to the sauce and at the end a bag of frozen baby peas is added. This was a wonderful dish. I expect to repeat it again.
I am a big fan of Israeli couscous. I prepared it per instructions on the box, but substituted chicken broth for part of the water. Set this aside for serving. Onion slices are sauteed in EVOO and a bit of butter. Saffron, crushed red pepper, turmeric, cinnamon, ginger and black pepper are added along with a bundle of parsley, chopped tomatoes and vegetable stock. Carrot coins, butternut squash cubes, sliced zucchini, chickpeas and a bit of sugar are simmered until vegetables are done. The recipe called for raisins, but I used dry cranberries. Season to taste and spoon over the couscous. Toasted slivered almonds are a garnish. The flavors of this dish are lovely as well as very fragrant.
My visit to North Africa was a big success. Next week Spain is on the menu. Stop by!
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