Monday, monday! It is hard to believe that I have not written a word since late May, between the summer schedule and getting back into the swing this fall post my 9 month work sabbatical. What a time it has been! Admittedly there were many gifts in being home to "regroup," but I must also say that there were equal challenges, some quite unexpected. Namely, trying to define and determine my larger "Personal Life Goals" given the amount of down time I had daily, and that in spite of the fact that I was still cooking, cleaning, laundering, carpooling, and occasionally counseling the crisis du jour each and every day... Interesting indeed! Overall I must say that the time off was medicinal. I learned more about myself in the those daily quiet periods than I have in the last five years on the wheel, running as fast as I could.
A notion that kept coming into view this last year was congruence. The word "congruent" means to be in agreement or harmony. Congruence in life means seeking this same agreement or harmony in light of the oftentimes challenging or contradictory facets of daily life that we are all asked to synthesize along the way. Over the last few years, I have grown increasingly aware of the fact that I actually have the power to choose how I wish to interpret and digest the facts, challenges, and blessings of my life. No more feeling like I have been "set out to sea on a dingy without a sail" excuses need be uttered again. It has been eye opening, to say the least, like finally putting on prescription glasses after years of cloudy vision, stumbling around for balance.
Ultimately, my greatest desire is to become a woman of grace. You can't fake that one. Not for yourself, for your children, or for your people. While a person in disharmony exudes and exacts chaos on multiple fronts, a person who strives for congruence exudes calm and healing in spite of the chaos that can indeed exist in their sphere. I would rather be in the latter category of person, frankly, whatever that takes, and gratefully my sabbatical has helped me exponentially in this quest. I now pray that I can continue to find that all important balance as I endeavor to get back into the swing at The Curtain Exchange once a week, and work on all other afternoons with the wonderful young adults with disabilities I have been blessed to work with over the last few months at Friend's Life. So peace, friends, to all who are trying to achieve it in turn. May we find success and pass it forward.
And now to the all important food! Tonight I am making Pizza on the Grill, a new family favorite! The crust gets wonderfully smoky and crunchy, and even when I get home later than normal with work it is a quick, creative and delicious thing to throw together so we can all come to the table with enthusiasm!
PIZZA ON THE GRILL!
2 rounds of fresh pizza dough (either in the frozen section of your grocery, thawed according to package directions, or purchased from a local pizzeria)
Herb-Infused olive Oil (1/2 cup olive oil, blended with leaves from 4-6 sprigs of fresh thyme, 4 fresh leaves of basil, a pich of salt and a pinch of cracked black pepper)
2 tomatoes, thinly sliced
1 cup feta cheese, crumbled
1 cup fresh mozarella cheese, grated
6 Fresh basil leaves, julienned
Cracked pepper and salt to taste
Heat your grill on medium heat, and scrape clean. Spray with non-stick spray.
Toss each ball of dough into pizza form (I like mine long rather than round because it is easier to fit on the grill), and baste with herb infused oil on one side. Salt and pepper lightly.
Put the dough directly on the grill, cover and cook for about 5-8 minutes, until the bottom is crispy and the top is also starting to look cooked. Then flip the doughs over and cover again, this time for about 5 minutes until the top is just cooked through.
Remove the crust from heat, and place foil over the grill. Return the pizza to the grill, placing it on top of the foil to prevent the bottom crust from burning, and top each with half each of the tomatoes, cheeses, basil, salt and pepper to taste. Cover again and cook until the cheese is melted, about 5 minutes more.
Drizzle the top of each pizza with additional herbed oil if desired, and enjoy!
You can add ANYTHING to this pizza... Calamata olives, spinach leaves, meats (just cook them beforehand).... The possibilities are endless, and you and your family are sure to enjoy! And it is novel to boot!
Happy eating everyone, and glad to be back up and running, even if not daily with my new work schedule... Changing and moving with the times, and grateful as ever,
Adrian
Gorgeous!
Monday, September 20, 2010
Monday, June 14, 2010
A Wonderful Evening with Author DJ Anderson & her Husband, Recreating Simon & Elizabeth's Romantic Dinner from The Mercy of the Fallen
Dinner this past Saturday night with my lovely and talented friend Deb and her husband John qualifies as one of the year's most memorable meals to date. Fellow foodies that they both are, I always anticipate that our shared dinner parties will be creative, gastronomic feasts. This one was particularly noteworthy because we were recreating (or perhaps more aptly creating) the romantic dinner her two main characters shared in her recently released book, The Mercy of the Fallen. What a unique privilege to have the honor of participating so memorably with her continuing adventure as author and promotor of her book, and I encourage any of my readers to check out her website, mercyofthefallen.com, to see the pictures her fabulous husband/photographer took of each of the 5 beautifully plated courses. It truly was a veritable feast for both the eyes as well as the palette.
While every recipe Deb determined to incorporate into the menu had great merit, my two particular favorites from a WOW taste perspective were the pear salad and the Chocolate Mousse. That said, the appetizer was also phenomenally flavorful for calamari lovers (LOVED the use of chorizo as a partner), and the delicate soup paired with the mellow main fish course were equally delightful in their subtlety of seasoning. I always love to try new things, and as a person who has traveled and eaten well throughout my life those firsts are harder to come by gastronomically speaking... And remarkably this was my first experience eating Perch (evidently a Michigan staple), and I will return! Delicious, indeed!!!
As we sat to the table together on Saturday, I couldn't help but think about how blessed I am to enjoy such unique and dear friendships as the one I am privileged to experience with John and Deb... I met them when I was a boarding student at Choate Rosemary Hall and where they were on the faculty. That John was my art teacher a half a lifetime ago and that both he and his equally talented wife are now my dear friends is quite an unusual and incredibly fabulous turn of events. They are both so interesting. Their lives are unique and intentional, and they live as I have always imagined true academics do - Embracing new adventures with intellectual curiosity, with eyes wide open, and with gratitude and appreciation for what the ride reveals to them. They don't accept things at face value. They are constantly asking the "why" of things, whether it be a simple curiosity about why I adore the hottest of the hot food (from Louisiana) to what motivates my daughters drawing subjects in her art book... They are fascinating to talk to, and a delight to be with. That Deb bestowed the honor of allowing me to participate in her book journey is yet another example of their open-mindedness and desire to bring us all in as they walk their road. It's akin to commune-living for the soul. Everyone shares the experience in a meaningful way, regardless of who got the ball rolling.
In order to be a good steward of my part of the evenings celebration, I read through each of the recipes to determine which of my serving pieces would best suit each course, and then I set my table magnificently for the feast. I imagined that Simon, after a lifetime waiting to share his love for Elizabeth out loud, would pull out every stop when given the opportunity to serve her their first romantic dinner. To that end, while there were four of us rather than two for our rendition, I wanted to make the setting as intimate as possible, in keeping with the intensity of the event in the book. Gratefully, my antique English trestle table shrinks down to a very cozy size, so I brought it in to seat four people rather than six, and started assembling the plates. When I married my children's father, my aunt Candy (who is an accomplished China Painter), gave us an entire set of chargers she had painted to commemorate the occasion. Each plate depicts a different wild bird in flight as the center, and has a gorgeous wide scalloped edge painted in moss green and gold. I used these to anchor the rest of my table setting.
To top these, I placed my mother's wedding china which is an old Minton pattern with a simple band of gold at the edge and with a very slim band of cerulean blue just inside the gold rim. On top of that I used my Aynsley Birds salad plates, and I topped those with my great-grandmother's hand-painted Rosenthal cold soup dishes that are among my favorite possessions. They have their own saucers and are painted in a lighter sea-foam green with gold leafing and pearlized bowls. They are truly exquisite. I flanked the plates with my great aunt Patty's sterling flatware, and then framed it with my best white pressed linens, silver napkin rings, and stemware. Given that each course required a different wine, I set the table with my favorite Edinburgh Crystal "Thistle" white wines for the appetizer and soup course Chardonnay, and my sleek, pulled stem St. Louis "Opera" white wines and champagne glasses for the main course & salad Pinot Grigio, and Champagne for dessert. For the waters I used my antique pewter goblets that keep ice water cold throughout the meal. The overall effect really was stunning, particularly with fresh cut hydrangeas from my garden in a simple crystal rose bowl as the centerpiece with silver candlesticks at each end. As I stepped back to preview the finished product, I was very pleased. Jay gave it a low slow whistle of affirmation as well, which is always a good sign.
My sweet husband has ceased to ask me why I bother setting the full table when in the end I will remove things piece by piece to serve the meal. There is an ambiance created by having it beautifully laid out for your guests to see when they arrive and to anticipate what delightful treats will adorn each when we all come to the table. I like to think that he gets it as opposed to simply giving up on the apparent futility of it... Particularly after the dozens of dinner parties we have now shared at our table together. I also like to think, romantic that I am, Deb's character Simon would be equally compelled to set the stage beautifully after a lifetime of pinning for Elizabeth; that he would not be satisfied with simply cooking and serving the food without thought to how this additional effort would positively effect the tenor of the evening, and perhaps the outcome as well. Oh, how I love a good romance! And Elizabeth and Simon's is among the ones I have cheered for the loudest!
I will now take this same philosophy of stage setting to heart tonight, June 14th, as Jay and I celebrate our second wedding anniversary. While I definitely intend to make fresh stuffed squash blossoms from my garden and serve these with a fish of some sort (I have yet to make it to the grocery, so the particulars are TBD at this moment), I do know that I will give as great of care to our romantic dinner for two even though we are a full four years into our relationship. While the outcome of our dinner is more predictable than for Simon as he attempts to at long last successfully woo his precious Elizabeth, it is none the less special to me. But that will be for tomorrow's post, and in the meantime please enjoy the recipes from our Saturday dinner below. Bon appetite!
Adrian
Simon and Elizabeth’s Romantic Dinner (page 292 of the book)
Serve appetizer and soup with Chardonnay
Calamari and Chorizo appetizer
Serves 4
1/2 dry-cured chorizo sausage, cut into thin half-moons • 1/2 pound cleaned squid, bodies cut into 1/4-inch-thick rings, tentacles halved • Salt • 3 tsp. extra-virgin olive oil, plus more for drizzling • 1/4 C. water • 1 garlic cloves, thinly sliced • 1/2 small tomato—peeled, seeded and coarsely chopped • One 8-ounce can chickpeas, drained • 1/2 Tbsp. red wine vinegar • 1 Tbsp. minced flat-leaf parsley • Pinch of crushed red pepper • Handful (enough for plate foundation) of spring mix greens
In a bowl, toss the chorizo and squid; season with salt. In a large skillet, heat 1 teaspoon of the oil. Add half of the squid mixture. Cook over high heat, stirring, until the squid is firm, 1 minute. Transfer to a plate. Add 1/8 cup of the water to the skillet and scrape up any browned bits in the pan. Pour the juices into a bowl. Repeat with the remaining squid and chorizo, using another 1 teaspoon of olive oil and the remaining 1/8 cup of water.
Heat the remaining 1 teaspoon of oil in the skillet. Add the garlic; cook over moderately high heat until soft. Add the tomato, chickpeas, vinegar and reserved pan juices and cook over moderate heat for 2 minutes. Return the squid mixture to the skillet; toss with the parsley and red pepper. Season with salt. Arrange the spring mix on plates, drizzle with oil and top with the squid.
Cold Asparagus-Potato Soup
Adapted recipe from The Amish Cook at Home by Lovina Eicher with Kevin Williams (Andrews McMell Publishing, 2008)
Serves 4 (1/2 cup servings); amounts to make enough for 6 in brackets
1 [1 3/4] cup chicken broth (substitute vegetable broth for vegetarian option) • 2 [3] potatoes, peeled and cubed • 1/4 [1/3] cup chopped onion • 1/2 [1] teaspoon salt • 1/4 [1/2] pound of asparagus, trimmed and cut into half-inch pieces • 3/4 [1 1/2] cups milk • 1 [2] tablespoon all-purpose flour
Combine the broth, potatoes, onion, and salt in a large saucepan. Cook over medium hot until the vegetables are tender, about 20 minutes. Add the asparagus and cook 10 minutes more.
Whisk the milk and flour together well in a small bowl and whisk into the broth mixture. Let cool and transfer to blender to puree.
Serve in bowls topped with a dollop of sour cream, a dash of paprika, and a sprig of parsley.
Serve main course with Pinot Grigio
Grilled Perch with Garlic Mashed Potatoes on Fresh Bed of Arugula
Base recipe attributed to foodnetwork.com; embellishments by DJA
Serves 4
2 lb. perch fillets • Kosher salt • Olive oil, for grilling, plus 1 tablespoon • 10 sprigs fresh sage • 3 Italian tomatoes, split lengthwise, oiled, and seasoned with salt and pepper • 6 slices of zucchini, oiled and seasoned with salt and pepper • 1 Tbsp. olive oil
Preheat grill. Using a sharp knife, make 3 to 4 slits into the flesh of each perch on both sides. Lightly oil the fish and season. Place 5 sprigs of sage into the cavity of each perch. Place the perch on the grill, and cook for 4 minutes. Flip and place the tomatoes and zucchini on the grill. Cook for 4 minutes, flipping the tomatoes and zucchini as needed. Transfer to dinner plates prepped with arugula and mashed potatoes and drizzle perch with olive oil.
Arugula
Serves 4
2 C. fresh arugula washed and stemmed • 1 Tbsp. olive oil • 2 Tbsp. balsamic vinegar
Heat olive oil on high heat. Do not let oil smoke. Toss in arugula and stir quickly. Add balsamic vinegar and stir until wilted. About a minute.
Divide into four parts and arrange on half of each of four dinner plates. Place one scoop of mashed potatoes on top of each bed of arugula.
Garlic Mashed Potatoes
Serves 4
4 large Idaho or Russet potatoes • 1 tsp. salt • 1/4 C. milk • 3 Tbsp. butter
• 1 Tbsp. minced garlic (optional) • salt and pepper to taste
Peel potatoes and cut into larger than bite-size chunks. Place in large pan and add cold water, enough to just cover. Add salt to the water and bring to a full boil for 10 minutes. Drain and return potatoes to pan. Add milk, butter, garlic, and salt and pepper. Using a potato smasher, break up large chunks. Add more milk if too dry. Use an electric hand mixer to whip the potatoes smooth. Cover to keep in heat. When ready to serve, turn heat to low and stir constantly for a few minutes. Or place in a microwave safe bowl and heat for 3 minutes. Stir and scoop onto plates.
Caramelized Pear, Blue Cheese, and Honey-Roasted Almond Salad
from Yankee Magazine January/February 2005
4 servings
2 moderately firm pears (any variety; use canned only when pears are out of
season) • 2 tbsp. sugar • 1 tbsp. butter • 4 C. salad greens • 3 ounces blue cheese, crumbled • Honey-Roasted Almonds • Honey Vinaigrette • Freshly ground black pepper, to taste
Cut pears in half; core if desired. Sprinkle cut side with sugar.
Preheat oven to 375 degrees. Melt butter in a large skillet over moderate heat. Place pear halves in butter, cut side down. Cook 2 to 5 minutes until cut surface is golden. Remove pear halves and place, cut side up, in a lightly greased roasting pan.
Bake 30 minutes, or until pears are tender. Place hot pears on a bed of salad greens. Sprinkle blue cheese and Honey-Roasted Almonds over salad. Drizzle with Honey Vinaigrette and sprinkle with additional pepper to taste. Serve immediately.
If you can’t find the pre-honey-roasted almonds at the grocery, you can make them yourself:
• 3/4 C. almonds • 2 tbsp. honey
Stir together almonds and honey. Spread on a lightly greased baking sheet. Bake 15 to 20 minutes at 325 degrees, stirring after 10 minutes. Spoon onto waxed paper to cool.
Honey Vinaigrette
• 1 shallot, minced • 2 tblp. honey • 1/4 cup champagne or white wine vinegar • 1/3 tsp. salt • 1/8 tsp. freshly ground black pepper • 3/4 C. olive oil
Combine all ingredients in a jar, cover tightly, and shake vigorously.
Serve dessert with very good champagne
Grand Marnier-infused Chocolate Mousse
Serves 6
4 1/2 tsp. unflavored gelatin • 3/4 lb. bittersweet chocolate bits • 1/2 C. plus 2 tbsp. Grand Marnier • 2 1/4 C. heavy cream, well chilled • 3/4 C. super fine & 1/3 c. granulated sugar • 2 Tbsp. fine julienne of orange rind • 1/2 C. fresh raspberries • sprigs of fresh mint
In a small bowl sprinkle the gelatin over 1/3 cup cold water. Soften for 5 minutes and in a small saucepan heat and stir the mixture over moderate heat until the gelatin dissolves. In a double boiler over barely simmering water melt chocolate, stirring until smooth. Whisk in gelatin mixture and 1/4 cup plus 2 tablespoons of Grand Marnier until mixture is smooth. Remove from heat, keeping pan set over the hot water.
Beat the cream in a chilled bowl with an electric mixer adding the super fine sugar a little at a time. Add remaining 1/4 cup Grand Marnier, and beat mixture until it holds stiff peaks. Transfer 1 1/2 cup soft whipped cream mixture to a small bowl and reserve it, covered and chilled. Remove the chocolate mixture from over the hot water and let cool for 30 seconds. With the mixer beat in remaining whipped cream mixture until combined well. Divide mousse among six 1-cup goblets and chill, covered with plastic wrap, for 30 to 40 minutes, or until almost set. With small spoon scoop out a tablespoon in center of each, transferring the scooped out mousse to a small saucepan. Fill depressions with some of the reserved whipped cream mixture. Stir scooped out mousse over low heat until smooth. Pour it over the mousses and chill them covered with plastic wrap for 2 hours.
In boiling water, blanch the orange rind for 1 minute and drain. In same pan combine rind, sugar, and 1/4 cup water. Bring to a boil over moderate heat, stirring until sugar dissolves, and boil 4 minutes, or until rind is translucent and liquid is reduced. Add 1/4 cup cold water. Bring liquid to a boil, and strain mixture through a fine sieve, discarding
liquid. Let rind cool. With a pastry bag, decorate with remaining whipped cream mixture and sprinkle with candied rind.
While every recipe Deb determined to incorporate into the menu had great merit, my two particular favorites from a WOW taste perspective were the pear salad and the Chocolate Mousse. That said, the appetizer was also phenomenally flavorful for calamari lovers (LOVED the use of chorizo as a partner), and the delicate soup paired with the mellow main fish course were equally delightful in their subtlety of seasoning. I always love to try new things, and as a person who has traveled and eaten well throughout my life those firsts are harder to come by gastronomically speaking... And remarkably this was my first experience eating Perch (evidently a Michigan staple), and I will return! Delicious, indeed!!!
As we sat to the table together on Saturday, I couldn't help but think about how blessed I am to enjoy such unique and dear friendships as the one I am privileged to experience with John and Deb... I met them when I was a boarding student at Choate Rosemary Hall and where they were on the faculty. That John was my art teacher a half a lifetime ago and that both he and his equally talented wife are now my dear friends is quite an unusual and incredibly fabulous turn of events. They are both so interesting. Their lives are unique and intentional, and they live as I have always imagined true academics do - Embracing new adventures with intellectual curiosity, with eyes wide open, and with gratitude and appreciation for what the ride reveals to them. They don't accept things at face value. They are constantly asking the "why" of things, whether it be a simple curiosity about why I adore the hottest of the hot food (from Louisiana) to what motivates my daughters drawing subjects in her art book... They are fascinating to talk to, and a delight to be with. That Deb bestowed the honor of allowing me to participate in her book journey is yet another example of their open-mindedness and desire to bring us all in as they walk their road. It's akin to commune-living for the soul. Everyone shares the experience in a meaningful way, regardless of who got the ball rolling.
In order to be a good steward of my part of the evenings celebration, I read through each of the recipes to determine which of my serving pieces would best suit each course, and then I set my table magnificently for the feast. I imagined that Simon, after a lifetime waiting to share his love for Elizabeth out loud, would pull out every stop when given the opportunity to serve her their first romantic dinner. To that end, while there were four of us rather than two for our rendition, I wanted to make the setting as intimate as possible, in keeping with the intensity of the event in the book. Gratefully, my antique English trestle table shrinks down to a very cozy size, so I brought it in to seat four people rather than six, and started assembling the plates. When I married my children's father, my aunt Candy (who is an accomplished China Painter), gave us an entire set of chargers she had painted to commemorate the occasion. Each plate depicts a different wild bird in flight as the center, and has a gorgeous wide scalloped edge painted in moss green and gold. I used these to anchor the rest of my table setting.
To top these, I placed my mother's wedding china which is an old Minton pattern with a simple band of gold at the edge and with a very slim band of cerulean blue just inside the gold rim. On top of that I used my Aynsley Birds salad plates, and I topped those with my great-grandmother's hand-painted Rosenthal cold soup dishes that are among my favorite possessions. They have their own saucers and are painted in a lighter sea-foam green with gold leafing and pearlized bowls. They are truly exquisite. I flanked the plates with my great aunt Patty's sterling flatware, and then framed it with my best white pressed linens, silver napkin rings, and stemware. Given that each course required a different wine, I set the table with my favorite Edinburgh Crystal "Thistle" white wines for the appetizer and soup course Chardonnay, and my sleek, pulled stem St. Louis "Opera" white wines and champagne glasses for the main course & salad Pinot Grigio, and Champagne for dessert. For the waters I used my antique pewter goblets that keep ice water cold throughout the meal. The overall effect really was stunning, particularly with fresh cut hydrangeas from my garden in a simple crystal rose bowl as the centerpiece with silver candlesticks at each end. As I stepped back to preview the finished product, I was very pleased. Jay gave it a low slow whistle of affirmation as well, which is always a good sign.
My sweet husband has ceased to ask me why I bother setting the full table when in the end I will remove things piece by piece to serve the meal. There is an ambiance created by having it beautifully laid out for your guests to see when they arrive and to anticipate what delightful treats will adorn each when we all come to the table. I like to think that he gets it as opposed to simply giving up on the apparent futility of it... Particularly after the dozens of dinner parties we have now shared at our table together. I also like to think, romantic that I am, Deb's character Simon would be equally compelled to set the stage beautifully after a lifetime of pinning for Elizabeth; that he would not be satisfied with simply cooking and serving the food without thought to how this additional effort would positively effect the tenor of the evening, and perhaps the outcome as well. Oh, how I love a good romance! And Elizabeth and Simon's is among the ones I have cheered for the loudest!
I will now take this same philosophy of stage setting to heart tonight, June 14th, as Jay and I celebrate our second wedding anniversary. While I definitely intend to make fresh stuffed squash blossoms from my garden and serve these with a fish of some sort (I have yet to make it to the grocery, so the particulars are TBD at this moment), I do know that I will give as great of care to our romantic dinner for two even though we are a full four years into our relationship. While the outcome of our dinner is more predictable than for Simon as he attempts to at long last successfully woo his precious Elizabeth, it is none the less special to me. But that will be for tomorrow's post, and in the meantime please enjoy the recipes from our Saturday dinner below. Bon appetite!
Adrian
Simon and Elizabeth’s Romantic Dinner (page 292 of the book)
Serve appetizer and soup with Chardonnay
Calamari and Chorizo appetizer
Serves 4
1/2 dry-cured chorizo sausage, cut into thin half-moons • 1/2 pound cleaned squid, bodies cut into 1/4-inch-thick rings, tentacles halved • Salt • 3 tsp. extra-virgin olive oil, plus more for drizzling • 1/4 C. water • 1 garlic cloves, thinly sliced • 1/2 small tomato—peeled, seeded and coarsely chopped • One 8-ounce can chickpeas, drained • 1/2 Tbsp. red wine vinegar • 1 Tbsp. minced flat-leaf parsley • Pinch of crushed red pepper • Handful (enough for plate foundation) of spring mix greens
In a bowl, toss the chorizo and squid; season with salt. In a large skillet, heat 1 teaspoon of the oil. Add half of the squid mixture. Cook over high heat, stirring, until the squid is firm, 1 minute. Transfer to a plate. Add 1/8 cup of the water to the skillet and scrape up any browned bits in the pan. Pour the juices into a bowl. Repeat with the remaining squid and chorizo, using another 1 teaspoon of olive oil and the remaining 1/8 cup of water.
Heat the remaining 1 teaspoon of oil in the skillet. Add the garlic; cook over moderately high heat until soft. Add the tomato, chickpeas, vinegar and reserved pan juices and cook over moderate heat for 2 minutes. Return the squid mixture to the skillet; toss with the parsley and red pepper. Season with salt. Arrange the spring mix on plates, drizzle with oil and top with the squid.
Cold Asparagus-Potato Soup
Adapted recipe from The Amish Cook at Home by Lovina Eicher with Kevin Williams (Andrews McMell Publishing, 2008)
Serves 4 (1/2 cup servings); amounts to make enough for 6 in brackets
1 [1 3/4] cup chicken broth (substitute vegetable broth for vegetarian option) • 2 [3] potatoes, peeled and cubed • 1/4 [1/3] cup chopped onion • 1/2 [1] teaspoon salt • 1/4 [1/2] pound of asparagus, trimmed and cut into half-inch pieces • 3/4 [1 1/2] cups milk • 1 [2] tablespoon all-purpose flour
Combine the broth, potatoes, onion, and salt in a large saucepan. Cook over medium hot until the vegetables are tender, about 20 minutes. Add the asparagus and cook 10 minutes more.
Whisk the milk and flour together well in a small bowl and whisk into the broth mixture. Let cool and transfer to blender to puree.
Serve in bowls topped with a dollop of sour cream, a dash of paprika, and a sprig of parsley.
Serve main course with Pinot Grigio
Grilled Perch with Garlic Mashed Potatoes on Fresh Bed of Arugula
Base recipe attributed to foodnetwork.com; embellishments by DJA
Serves 4
2 lb. perch fillets • Kosher salt • Olive oil, for grilling, plus 1 tablespoon • 10 sprigs fresh sage • 3 Italian tomatoes, split lengthwise, oiled, and seasoned with salt and pepper • 6 slices of zucchini, oiled and seasoned with salt and pepper • 1 Tbsp. olive oil
Preheat grill. Using a sharp knife, make 3 to 4 slits into the flesh of each perch on both sides. Lightly oil the fish and season. Place 5 sprigs of sage into the cavity of each perch. Place the perch on the grill, and cook for 4 minutes. Flip and place the tomatoes and zucchini on the grill. Cook for 4 minutes, flipping the tomatoes and zucchini as needed. Transfer to dinner plates prepped with arugula and mashed potatoes and drizzle perch with olive oil.
Arugula
Serves 4
2 C. fresh arugula washed and stemmed • 1 Tbsp. olive oil • 2 Tbsp. balsamic vinegar
Heat olive oil on high heat. Do not let oil smoke. Toss in arugula and stir quickly. Add balsamic vinegar and stir until wilted. About a minute.
Divide into four parts and arrange on half of each of four dinner plates. Place one scoop of mashed potatoes on top of each bed of arugula.
Garlic Mashed Potatoes
Serves 4
4 large Idaho or Russet potatoes • 1 tsp. salt • 1/4 C. milk • 3 Tbsp. butter
• 1 Tbsp. minced garlic (optional) • salt and pepper to taste
Peel potatoes and cut into larger than bite-size chunks. Place in large pan and add cold water, enough to just cover. Add salt to the water and bring to a full boil for 10 minutes. Drain and return potatoes to pan. Add milk, butter, garlic, and salt and pepper. Using a potato smasher, break up large chunks. Add more milk if too dry. Use an electric hand mixer to whip the potatoes smooth. Cover to keep in heat. When ready to serve, turn heat to low and stir constantly for a few minutes. Or place in a microwave safe bowl and heat for 3 minutes. Stir and scoop onto plates.
Caramelized Pear, Blue Cheese, and Honey-Roasted Almond Salad
from Yankee Magazine January/February 2005
4 servings
2 moderately firm pears (any variety; use canned only when pears are out of
season) • 2 tbsp. sugar • 1 tbsp. butter • 4 C. salad greens • 3 ounces blue cheese, crumbled • Honey-Roasted Almonds • Honey Vinaigrette • Freshly ground black pepper, to taste
Cut pears in half; core if desired. Sprinkle cut side with sugar.
Preheat oven to 375 degrees. Melt butter in a large skillet over moderate heat. Place pear halves in butter, cut side down. Cook 2 to 5 minutes until cut surface is golden. Remove pear halves and place, cut side up, in a lightly greased roasting pan.
Bake 30 minutes, or until pears are tender. Place hot pears on a bed of salad greens. Sprinkle blue cheese and Honey-Roasted Almonds over salad. Drizzle with Honey Vinaigrette and sprinkle with additional pepper to taste. Serve immediately.
If you can’t find the pre-honey-roasted almonds at the grocery, you can make them yourself:
• 3/4 C. almonds • 2 tbsp. honey
Stir together almonds and honey. Spread on a lightly greased baking sheet. Bake 15 to 20 minutes at 325 degrees, stirring after 10 minutes. Spoon onto waxed paper to cool.
Honey Vinaigrette
• 1 shallot, minced • 2 tblp. honey • 1/4 cup champagne or white wine vinegar • 1/3 tsp. salt • 1/8 tsp. freshly ground black pepper • 3/4 C. olive oil
Combine all ingredients in a jar, cover tightly, and shake vigorously.
Serve dessert with very good champagne
Grand Marnier-infused Chocolate Mousse
Serves 6
4 1/2 tsp. unflavored gelatin • 3/4 lb. bittersweet chocolate bits • 1/2 C. plus 2 tbsp. Grand Marnier • 2 1/4 C. heavy cream, well chilled • 3/4 C. super fine & 1/3 c. granulated sugar • 2 Tbsp. fine julienne of orange rind • 1/2 C. fresh raspberries • sprigs of fresh mint
In a small bowl sprinkle the gelatin over 1/3 cup cold water. Soften for 5 minutes and in a small saucepan heat and stir the mixture over moderate heat until the gelatin dissolves. In a double boiler over barely simmering water melt chocolate, stirring until smooth. Whisk in gelatin mixture and 1/4 cup plus 2 tablespoons of Grand Marnier until mixture is smooth. Remove from heat, keeping pan set over the hot water.
Beat the cream in a chilled bowl with an electric mixer adding the super fine sugar a little at a time. Add remaining 1/4 cup Grand Marnier, and beat mixture until it holds stiff peaks. Transfer 1 1/2 cup soft whipped cream mixture to a small bowl and reserve it, covered and chilled. Remove the chocolate mixture from over the hot water and let cool for 30 seconds. With the mixer beat in remaining whipped cream mixture until combined well. Divide mousse among six 1-cup goblets and chill, covered with plastic wrap, for 30 to 40 minutes, or until almost set. With small spoon scoop out a tablespoon in center of each, transferring the scooped out mousse to a small saucepan. Fill depressions with some of the reserved whipped cream mixture. Stir scooped out mousse over low heat until smooth. Pour it over the mousses and chill them covered with plastic wrap for 2 hours.
In boiling water, blanch the orange rind for 1 minute and drain. In same pan combine rind, sugar, and 1/4 cup water. Bring to a boil over moderate heat, stirring until sugar dissolves, and boil 4 minutes, or until rind is translucent and liquid is reduced. Add 1/4 cup cold water. Bring liquid to a boil, and strain mixture through a fine sieve, discarding
liquid. Let rind cool. With a pastry bag, decorate with remaining whipped cream mixture and sprinkle with candied rind.
Monday, April 26, 2010
Recipes for Mercy of the Fallen, at Last!
Today I made several new recipe contributions to my friend Deb's book website, mercyofthefallen.com (check it out if you have some spare time!). We have been suffering from some "Technical Difficulties" for the last couple of weeks regarding the shared Google Document that contains the larger body of recipes (both hers and mine), but today we have finally figured it out! Hallelujah! Sometimes I appreciate something simple like this all the more for the tremendous frustrations endured along the way!
Each of the recipes aligns with a specific setting and event in the book, so it was much easier for me to interpret appropriate recipes for each meal after understanding the time and context of each. For example, I knew Deb needed a salmon recipe for one of the meals, and my first submission to her was for a pan seared salmon with a lovely beurre blanc sauce. Upon reading the book and understanding the setting where it was prepared (by a woman in the Alaskan wilderness) I found this would have been implausible! So this weeks endeavor to bring these meals to life appropriately will be made much easier for having read the book.
That said, there are some recipes that I kept relatively simple because of the context of the meal and due to the crowd to which they were served. The first group of recipes are for a beach bonfire picnic for teenagers that is set at the beginning of the story, and clearly this entails very simple stuff. Because the plot line was not a fancy clam bake for upper class adults on Nantucket, the ingredients are pedestrian but appropriate to the crowd. If you have had a chance to read the book (a touching love story it is!), then all of the recipes I post here, as well as the larger body of recipes on Deb's website, will come to life.
High School Bonfire Picnic:
Snack Food: Doritos, Cheetos, Tostitos corn chips and canned queso and salsa from the grocery store
Hot Dogs:
Plain Oscar Meyer Hot Dogs, boiled in advance and double wrapped in foil to retain the heat.
Condiments: Plain white hotdog buns, French's yellow mustard, Heinz catsup, jarred relish, Buns
Hamburgers (recipe for 4, double for 8, triple for 12, etc):
1 lb. Ground Chuck
1 egg yolk,
1 tsp of salt and
1 tsp ground black pepper
Mix all the above ingredients and form into 4 patties. They can either be cooked on the grill or in a non-stick pan on the stove top (times will vary depending on medium rare to well done).
For a picnic, wrap in foil to retain heat and put in a cooler (no ice!) to keep warm.
Condiments: French's Yellow Mustard, Heinz Catsup, iceberg lettuce slices, tomato slices, American cheese slices, Tabasco. No mayo because it spoils!
Sodas: Orange Crush, RC Cola, Coke and Root Beer; 2 large barrels filled with ice to chill.
This recipe is for Spanish omelets that Simon attempts to prepare for Elizabeth and his cousin Sara for breakfast one morning, until he discovers that he doesn't have any eggs!
Spanish Omelets (for 2-3):
In a large bowl, whisk together 5 eggs and 1/4 cup of milk. Add salt and pepper to taste.
On the side, chop meats and veggies to include:
1 tomato, seeded and chopped
1/2 small yellow onion
1/2 green bell pepper
2 slices ham/turkey
10 pepperoni slices, chopped
2 green onions, white and light green parts only
1/2 cup shredded cheddar or mozzarella cheese or 4 slices sandwich cheese torn into pieces
Heat an omelet pan on medium heat and spray with non-stick cooking spray. Pour egg mixture into pan, and with a soft spatula gently push the edges towards the middle and tilt the pan occasionally to allow more of the raw egg to cook before adding the meat and veggies. Add the rest of the ingredients to one half of the omelet in an even fashion. With a large spatula, flip the side without toppings on top of the veggie/meat side. Reduce heat to medium low and let cook for 2 minutes, flip carefully and cook an additional 2 minutes before sliding to a serving plate. Cut this in half and plate, with a sprig of parsley and a side of your favorite pre-prepared salsa and a bottle of Tabasco for additional heat.
This catered holiday party is a lovely affair, and no expense is spared. I have not finished all the recipes yet, but have made it through the appetizers to be circulated on trays, as well as the basic menu for the dinner buffet. More to follow on this later in the week, but the appetizers will get you started! All are lovely to look at, easy to make, and perfectly delicious:
Catered Holiday Party:
Circulated Appetizers:
Wild Mushroom tartlets (Makes 48 tartlets)
2 lb. wild mushrooms (shiitake, cremini, baby bella), brushed clean and coarsely chopped
2 tbsps Olive oil
2-3 shallots, minced
2 cloves garlic, minced
1/2 cup chicken stock
2 TBSP sherry
1/2 bunch flat leafed parsley, finely chopped
Salt and fresh ground pepper
1/4 tsp red pepper flakes (optional)
3/4 cup Parmesan Cheese, finely grated
1/2 cup seasoned breadcrumbs
2 Sheets of Pepperidge Farm Puff Pastry, thawed according to package directions
In a saute pan on medium heat, saute garlic and shallots in olive oil until tender, about 8 minutes. Add stock, sherry, salt and pepper, and parsley. Cook for another 4-5 minutes. Add mushrooms, mix well, reduce heat to medium low and cover pan with a lid. Cook for another 10 minutes, stirring occasionally until the mushrooms are cooked through.
Remove from heat, add red pepper flakes and additional salt and pepper to taste, and mix in the cheese and breadcrumbs. The mixture should not be watery.. If you find it is, add a bit more of the breadcrumbs.
Lightly roll out each sheet of puff pastry on a floured surface, and cut each sheet into 24 squares. In mini muffin pans sprayed with non-stick spray, line each cup with a square of pastry and mold pastry to fit the cups. Put a spoon of filling into each cup.
In a preheated 400 degree oven, bake the pastries for 20 minutes. Remove to rack to cool for 5 minutes and then serve.
Mini Goat Cheese Quiches (makes 48 quiches):
2 packages frozen puff pastry sheets, thawed according to package directions
24 oz. goat cheese, crumbled
1/2 lb proscuitto ham, finely chopped
2 bunches green onions, white and tender green parts only, thinly sliced
Salt and fresh cracked black pepper
10 eggs, well beaten with 1/2 cup milk or Half & Half (my preference) and season with salt and pepper
Chopped fresh parsley to garnish
Preheat oven to 375. Lightly roll out each sheet of puff pastry on a floured surface, and cut each sheet into 24 squares. In mini muffin pans sprayed with non-stick spray, line each cup with a square of pastry and mold pastry to fit the cups.
In each tin, sprinkle a bit of the crumbled cheese, proscuitto, & onion. after filling all the cups with the ingredients, pour the blended egg into each cup to fill.
Bake in the center rack of the oven for 30 minutes, until egg is well set. Remove to rack to cool for 10 minutes, and after arranging on serving platter sprinkle fresh chopped parsley over all to garnish.
Mini Bruchetta (topped with a mixture of brie cheese, tomato, olive oil and balsamic vinegar, fresh cracked pepper and salt, and basil):
2 thin baguettes of French bread, sliced
Olive oil to baste
1 cup (you will not use it all) of finely grated parmesan cheese (Finely grated is important here)
1 1/2 lb Brie cheese, rind removed and cheese cubed
1 pint cherry tomatoes, quartered
10 large Basil leaves, chopped
1/4 cup Olive oil
1/4 cup good Balsamic Vinegar
Salt and fresh cracked black pepper
Heat oven to 350 degrees. Line a cookie sheet with the French bread slices, and baste both sides with olive oil. Sprinkle a thin layer of finely grated parmesan cheese on the top and bake in the oven for 10 minutes. Flip the slices over, return to the oven and bake an additional 10 minutes. Bake in batches until all are toasted, and after cooling line a serving tray with the toasts cheese side up.
In a large bowl, mix together the brie, tomatoes, basil, Olive oil, & balsamic vinegar. Season to taste with salt and pepper, and top each toast with a nice helping, but careful not to overdo as these are hand held appetizers and you want to be sure it won't be too messy for your guests to eat!
Basic Buffet Menu (recipes to follow):
Large basket of fresh breads, to include French, parker house rolls, and grain breads
Platter of both beef and pork tenderloins, marinated and grilled
Condiment platter with sliced Roma tomatoes, mesclun greens, thinly shaved red onions, herbed Havarti cheeses. To spread, have stone ground mustards and homemade aiolis ( I can have some fun with these.... They really make all the difference)
Grilled asparagus topped with a mixture of artichoke hearts, fresh parmesan cheese and seasoned bread crumbs
Pasta salad with roasted veggies
Cake should come from the best bakery in town... I see Red Velvet cake in the spirit of the holiday, with cream cheese icing and topped with a bouquet of fresh red roses, holly and greenery.
The following dish is served by a woman in rural Alaska, and is therefore very simple with only one side and would be served with a homemade peasant bread or whole grain bread on the side:
Baked Salmon:
1. Take 4-6 salmon filets (sauce will be enough for 6), rinse and pat dry.
2. Drizzle the top of the filets with olive oil, and salt and pepper both sides of the fish with sea salt and fresh black pepper (I prefer coarse grind on the pepper, but to your
preference).
3. Place the filets on a baking sheet, and in a 375 degree oven bake the filets for approximately 15-20 minutes
4. Transfer to plates and top with a bit of chopped fresh dill and parsley, and a squeeze of fresh lemon.
Sauteed Squash:
1. Cut 3 each large yellow and green zucchini squash on the bias in appx. 3/4" slices.
2. Heat 2 TBSP. olive oil in a skillet and saute 1 small yellow onion, coarsely chopped, for about 6-8 minutes on medium high heat until translucent.
3. Reduce heat to medium and add 3/4 cup chicken stock/broth to the pan, as well as a pinch of fresh salt and pepper to taste.
4. Add squash, stir until well mixed, cover the pot and reduce heat to medium low. Simmer for about 15 minutes until cooked through and tender.
5. Add a pinch of dried savory, and if you like a little heat, a pinch of red pepper flakes.
These are a couple of fun drink recipes as we head into summer that correspond to another gathering in the book. Enjoy! I particularly love Watermelon Margaritas.... A little unusual, but perfectly refreshing and crisp. You will be glad that seedless watermelon is so widely available when you taste this one, as it is sure to become a summer favorite!
Strawberry Margarita:
2 cups crushed ice
1/2 cup strawberry puree (frozen from can or fresh strawberries, pureed)
1 cup tequila
2 limes, juiced
Splash Triple Sec
Splash simple syrup (equal amounts sugar and water heated until sugar dissolves, then cooled)
Directions
Combine in a blender, ice, strawberry water, tequila, lime juice, Triple Sec and simple syrup. Puree until smooth. Pour into rocks glasses and serve.
Watermelon Margarita!
4 cups cubed watermelon
2 tablespoons sugar
3 limes, 2 juiced and 1 cut into wedges for garnish
8 ounces tequila
5 ounces Triple Sec, divided
3 tablespoons kosher salt
1 teaspoon chili powder
Directions
In a blender, puree the watermelon and sugar until smooth. Pour the puree through a fine mesh strainer. Transfer the liquid to a pitcher and add the lime juice, tequila and 4 ounces of the Triple Sec. Stir to combine.
In a shallow dish, combine the kosher salt with the chili powder. In a second small plate, add the remaining 1-ounce of Triple Sec. Dip the rims of 4 margarita glasses in the Triple Sec, then coat them in the salt and chili mixture. Divide the margarita between the 4 glasses and garnish each with a lime wedge.
Again, there are more recipes forthcoming, and I will share them as I develop them this week!
Jay and I had a really lovely and quiet weekend together and I realized how much we needed it as I reflect on that today. We played golf on Friday, piddled around the house on Saturday morning and took the dog on a long walk... It was just that kind of weekend, and it was perfectly glorious. I believe that couples really do need time on occasion to be still together. It is so rare. Taking a nap on a rainy Saturday afternoon, walking the dog together in no particular rush, and cooking together in the kitchen is restorative. This said, I did awaken this morning thinking about how thrilled I am that summer is around the corner and Jay will be home with me for almost three glorious months. I can't wait.
Back to the Monday routine, and may all our re-entries be smooth today!
Cheers!
Adrian
Each of the recipes aligns with a specific setting and event in the book, so it was much easier for me to interpret appropriate recipes for each meal after understanding the time and context of each. For example, I knew Deb needed a salmon recipe for one of the meals, and my first submission to her was for a pan seared salmon with a lovely beurre blanc sauce. Upon reading the book and understanding the setting where it was prepared (by a woman in the Alaskan wilderness) I found this would have been implausible! So this weeks endeavor to bring these meals to life appropriately will be made much easier for having read the book.
That said, there are some recipes that I kept relatively simple because of the context of the meal and due to the crowd to which they were served. The first group of recipes are for a beach bonfire picnic for teenagers that is set at the beginning of the story, and clearly this entails very simple stuff. Because the plot line was not a fancy clam bake for upper class adults on Nantucket, the ingredients are pedestrian but appropriate to the crowd. If you have had a chance to read the book (a touching love story it is!), then all of the recipes I post here, as well as the larger body of recipes on Deb's website, will come to life.
High School Bonfire Picnic:
Snack Food: Doritos, Cheetos, Tostitos corn chips and canned queso and salsa from the grocery store
Hot Dogs:
Plain Oscar Meyer Hot Dogs, boiled in advance and double wrapped in foil to retain the heat.
Condiments: Plain white hotdog buns, French's yellow mustard, Heinz catsup, jarred relish, Buns
Hamburgers (recipe for 4, double for 8, triple for 12, etc):
1 lb. Ground Chuck
1 egg yolk,
1 tsp of salt and
1 tsp ground black pepper
Mix all the above ingredients and form into 4 patties. They can either be cooked on the grill or in a non-stick pan on the stove top (times will vary depending on medium rare to well done).
For a picnic, wrap in foil to retain heat and put in a cooler (no ice!) to keep warm.
Condiments: French's Yellow Mustard, Heinz Catsup, iceberg lettuce slices, tomato slices, American cheese slices, Tabasco. No mayo because it spoils!
Sodas: Orange Crush, RC Cola, Coke and Root Beer; 2 large barrels filled with ice to chill.
This recipe is for Spanish omelets that Simon attempts to prepare for Elizabeth and his cousin Sara for breakfast one morning, until he discovers that he doesn't have any eggs!
Spanish Omelets (for 2-3):
In a large bowl, whisk together 5 eggs and 1/4 cup of milk. Add salt and pepper to taste.
On the side, chop meats and veggies to include:
1 tomato, seeded and chopped
1/2 small yellow onion
1/2 green bell pepper
2 slices ham/turkey
10 pepperoni slices, chopped
2 green onions, white and light green parts only
1/2 cup shredded cheddar or mozzarella cheese or 4 slices sandwich cheese torn into pieces
Heat an omelet pan on medium heat and spray with non-stick cooking spray. Pour egg mixture into pan, and with a soft spatula gently push the edges towards the middle and tilt the pan occasionally to allow more of the raw egg to cook before adding the meat and veggies. Add the rest of the ingredients to one half of the omelet in an even fashion. With a large spatula, flip the side without toppings on top of the veggie/meat side. Reduce heat to medium low and let cook for 2 minutes, flip carefully and cook an additional 2 minutes before sliding to a serving plate. Cut this in half and plate, with a sprig of parsley and a side of your favorite pre-prepared salsa and a bottle of Tabasco for additional heat.
This catered holiday party is a lovely affair, and no expense is spared. I have not finished all the recipes yet, but have made it through the appetizers to be circulated on trays, as well as the basic menu for the dinner buffet. More to follow on this later in the week, but the appetizers will get you started! All are lovely to look at, easy to make, and perfectly delicious:
Catered Holiday Party:
Circulated Appetizers:
Wild Mushroom tartlets (Makes 48 tartlets)
2 lb. wild mushrooms (shiitake, cremini, baby bella), brushed clean and coarsely chopped
2 tbsps Olive oil
2-3 shallots, minced
2 cloves garlic, minced
1/2 cup chicken stock
2 TBSP sherry
1/2 bunch flat leafed parsley, finely chopped
Salt and fresh ground pepper
1/4 tsp red pepper flakes (optional)
3/4 cup Parmesan Cheese, finely grated
1/2 cup seasoned breadcrumbs
2 Sheets of Pepperidge Farm Puff Pastry, thawed according to package directions
In a saute pan on medium heat, saute garlic and shallots in olive oil until tender, about 8 minutes. Add stock, sherry, salt and pepper, and parsley. Cook for another 4-5 minutes. Add mushrooms, mix well, reduce heat to medium low and cover pan with a lid. Cook for another 10 minutes, stirring occasionally until the mushrooms are cooked through.
Remove from heat, add red pepper flakes and additional salt and pepper to taste, and mix in the cheese and breadcrumbs. The mixture should not be watery.. If you find it is, add a bit more of the breadcrumbs.
Lightly roll out each sheet of puff pastry on a floured surface, and cut each sheet into 24 squares. In mini muffin pans sprayed with non-stick spray, line each cup with a square of pastry and mold pastry to fit the cups. Put a spoon of filling into each cup.
In a preheated 400 degree oven, bake the pastries for 20 minutes. Remove to rack to cool for 5 minutes and then serve.
Mini Goat Cheese Quiches (makes 48 quiches):
2 packages frozen puff pastry sheets, thawed according to package directions
24 oz. goat cheese, crumbled
1/2 lb proscuitto ham, finely chopped
2 bunches green onions, white and tender green parts only, thinly sliced
Salt and fresh cracked black pepper
10 eggs, well beaten with 1/2 cup milk or Half & Half (my preference) and season with salt and pepper
Chopped fresh parsley to garnish
Preheat oven to 375. Lightly roll out each sheet of puff pastry on a floured surface, and cut each sheet into 24 squares. In mini muffin pans sprayed with non-stick spray, line each cup with a square of pastry and mold pastry to fit the cups.
In each tin, sprinkle a bit of the crumbled cheese, proscuitto, & onion. after filling all the cups with the ingredients, pour the blended egg into each cup to fill.
Bake in the center rack of the oven for 30 minutes, until egg is well set. Remove to rack to cool for 10 minutes, and after arranging on serving platter sprinkle fresh chopped parsley over all to garnish.
Mini Bruchetta (topped with a mixture of brie cheese, tomato, olive oil and balsamic vinegar, fresh cracked pepper and salt, and basil):
2 thin baguettes of French bread, sliced
Olive oil to baste
1 cup (you will not use it all) of finely grated parmesan cheese (Finely grated is important here)
1 1/2 lb Brie cheese, rind removed and cheese cubed
1 pint cherry tomatoes, quartered
10 large Basil leaves, chopped
1/4 cup Olive oil
1/4 cup good Balsamic Vinegar
Salt and fresh cracked black pepper
Heat oven to 350 degrees. Line a cookie sheet with the French bread slices, and baste both sides with olive oil. Sprinkle a thin layer of finely grated parmesan cheese on the top and bake in the oven for 10 minutes. Flip the slices over, return to the oven and bake an additional 10 minutes. Bake in batches until all are toasted, and after cooling line a serving tray with the toasts cheese side up.
In a large bowl, mix together the brie, tomatoes, basil, Olive oil, & balsamic vinegar. Season to taste with salt and pepper, and top each toast with a nice helping, but careful not to overdo as these are hand held appetizers and you want to be sure it won't be too messy for your guests to eat!
Basic Buffet Menu (recipes to follow):
Large basket of fresh breads, to include French, parker house rolls, and grain breads
Platter of both beef and pork tenderloins, marinated and grilled
Condiment platter with sliced Roma tomatoes, mesclun greens, thinly shaved red onions, herbed Havarti cheeses. To spread, have stone ground mustards and homemade aiolis ( I can have some fun with these.... They really make all the difference)
Grilled asparagus topped with a mixture of artichoke hearts, fresh parmesan cheese and seasoned bread crumbs
Pasta salad with roasted veggies
Cake should come from the best bakery in town... I see Red Velvet cake in the spirit of the holiday, with cream cheese icing and topped with a bouquet of fresh red roses, holly and greenery.
The following dish is served by a woman in rural Alaska, and is therefore very simple with only one side and would be served with a homemade peasant bread or whole grain bread on the side:
Baked Salmon:
1. Take 4-6 salmon filets (sauce will be enough for 6), rinse and pat dry.
2. Drizzle the top of the filets with olive oil, and salt and pepper both sides of the fish with sea salt and fresh black pepper (I prefer coarse grind on the pepper, but to your
preference).
3. Place the filets on a baking sheet, and in a 375 degree oven bake the filets for approximately 15-20 minutes
4. Transfer to plates and top with a bit of chopped fresh dill and parsley, and a squeeze of fresh lemon.
Sauteed Squash:
1. Cut 3 each large yellow and green zucchini squash on the bias in appx. 3/4" slices.
2. Heat 2 TBSP. olive oil in a skillet and saute 1 small yellow onion, coarsely chopped, for about 6-8 minutes on medium high heat until translucent.
3. Reduce heat to medium and add 3/4 cup chicken stock/broth to the pan, as well as a pinch of fresh salt and pepper to taste.
4. Add squash, stir until well mixed, cover the pot and reduce heat to medium low. Simmer for about 15 minutes until cooked through and tender.
5. Add a pinch of dried savory, and if you like a little heat, a pinch of red pepper flakes.
These are a couple of fun drink recipes as we head into summer that correspond to another gathering in the book. Enjoy! I particularly love Watermelon Margaritas.... A little unusual, but perfectly refreshing and crisp. You will be glad that seedless watermelon is so widely available when you taste this one, as it is sure to become a summer favorite!
Strawberry Margarita:
2 cups crushed ice
1/2 cup strawberry puree (frozen from can or fresh strawberries, pureed)
1 cup tequila
2 limes, juiced
Splash Triple Sec
Splash simple syrup (equal amounts sugar and water heated until sugar dissolves, then cooled)
Directions
Combine in a blender, ice, strawberry water, tequila, lime juice, Triple Sec and simple syrup. Puree until smooth. Pour into rocks glasses and serve.
Watermelon Margarita!
4 cups cubed watermelon
2 tablespoons sugar
3 limes, 2 juiced and 1 cut into wedges for garnish
8 ounces tequila
5 ounces Triple Sec, divided
3 tablespoons kosher salt
1 teaspoon chili powder
Directions
In a blender, puree the watermelon and sugar until smooth. Pour the puree through a fine mesh strainer. Transfer the liquid to a pitcher and add the lime juice, tequila and 4 ounces of the Triple Sec. Stir to combine.
In a shallow dish, combine the kosher salt with the chili powder. In a second small plate, add the remaining 1-ounce of Triple Sec. Dip the rims of 4 margarita glasses in the Triple Sec, then coat them in the salt and chili mixture. Divide the margarita between the 4 glasses and garnish each with a lime wedge.
Again, there are more recipes forthcoming, and I will share them as I develop them this week!
Jay and I had a really lovely and quiet weekend together and I realized how much we needed it as I reflect on that today. We played golf on Friday, piddled around the house on Saturday morning and took the dog on a long walk... It was just that kind of weekend, and it was perfectly glorious. I believe that couples really do need time on occasion to be still together. It is so rare. Taking a nap on a rainy Saturday afternoon, walking the dog together in no particular rush, and cooking together in the kitchen is restorative. This said, I did awaken this morning thinking about how thrilled I am that summer is around the corner and Jay will be home with me for almost three glorious months. I can't wait.
Back to the Monday routine, and may all our re-entries be smooth today!
Cheers!
Adrian
Monday, April 19, 2010
Mercy of the Fallen and Mercy Indeed!
My friend Deb's first novel is now in print (available on Amazon) and I was thrilled to receive it in the mail Friday. While the weekend's activities with the kids prevented me from cracking the binding, as soon as I finish this Monday morning's post weekend clean-up effort I intend to make a hot cup of tea with honey, bring my favorite blanket to the porch, and dig in. What a thrill! Deb is my first close friend to publish a book, and I will be all the more connected to her story as a consequence. It is priceless indeed to have such a meaningful thing on my "To-Do" list this week... Deb asked that I create recipes for several of the menus found throughout her book that she will post on her website mercyofthefallen.com, and I will also post each recipe on my blog as I arrive upon them and determine how to make them come to life. An exciting journey it will be, and there will be much more to come on that note this week....
When I logged in this morning I also couldn't believe that I haven't written a post since April 7th! Time has flown as Spring finally has entered the picture. As I consider how terminally long the winter has been for everyone this year, it should come as no surprise that I have spent the last two beautiful weeks outside and in my garden. Anywhere but inside! Completing necessary household tasks has been challenging enough with the gorgeous Spring weather now upon us, though with the amount of mud the kids, dog and I have tracked in from all my work in the garden, mopping has been all the more urgent a necessity! A very small price to pay when I consider the immense pleasure I have taken in my planting endeavors. My beds look gorgeous!
While the entire family has been excited about the garden transformations outside, they are most excited about our big project this week; creating a large raised bed dedicated to fresh vegetables and herbs. It should come as no surprise to hear that as much as I love to cook I have always wanted to have a space in which I can grow my own herbs and tomatoes. You can just imagine my delight when I realized that the entire 14' length of my driveway receives the perfect amount of sun to facilitate hearty vegetable growth, and to my further delight the irrigation is already in place! My current system will require only one small modification in the nozzle length to ensure proper hydration, which is thrilling from a budget perspective. It was meant to be!
Of course, with the extra space we have, I have decided to expand my repertoire to include cucumbers, a variety of lettuces, yellow and zucchini squash, bell peppers of every color, cabbage, and kale. I am going to make a parsley border around the perimeter, and at the advice of my green-thumbed friend Jackie, I am going to intersperse Wave Petunias throughout the bed to attract bees which helps in the cross pollination. It is a handy thing to have friends share their expertise in matters beyond my own experience. The kids and I are all praying for a home-run success with our first vegetable endeavor, and Jackie's guidance will hopefully help ensure that. I will keep you posted!
Looking out the window at my handiwork this morning over my first cup of coffee, it crossed my mind that cultivating the ideal garden environment for growing healthy plants is the perfect metaphor for my effort to raise my children to be wonderful people - The casual passerby may appreciate the lovely foliage, careful design and beauty of the finished product, but getting to this point required laborious hours spent on my knees tilling the soil, mixing in sand, compost and healthy dirt. Prep work for each bed took a full day, while planting took just minutes in comparison. Life is that way. If you have polite happy and well-behaved children, people tell you how lucky you are. What many people don't acknowledge or perhaps simply don't understand is that all along the way there has much discipline constantly being exercised on my part. I have always maintained that raising wonderful people requires clear boundaries, a loving but firm countenance when "parenting moments" are necessary, and consistent consequences from day 1 for both good and bad behaviors. Until my kids are 21 and supporting themselves, I am their Mother, not their friend. Any good parent will tell you this is not an easy paradigm to follow either... There are so many times when you are tired or busy and wish that you could let a situation slide, or gloss over it and pray that it just doesn't happen again. In those moments, to muster the energy or strength to confront the situation anyway takes dedication. Following through when it is hard, takes loving commitment. But the fruits of this type of labor repay everyone ten-fold.
Yesterday I experienced one of parenting's most glorious moments. On Sunday I took all my kids to Great Clips to have their hair cut, and since it was packed with customers we had to sit for a good ten minutes in the waiting area. Out of nowhere, my 15 year old daughter Bennet said that her friends all tell her what a cool mom she has and that she feels really lucky and proud that I am her mother (and yes, these were her words :) ). I was absolutely touched, and after thanking her for being so sweet admit that I teared up a bit. The man sitting next to her immediately looked at me, and after apologizing for eavesdropping on our conversation, said that he has never heard such a wonderful exhortation from a teenager unprovoked in all his life. He was amazed. He then told me that I was a very lucky woman to receive such a rare gift from my daughter and he wanted to be sure that I did not underestimate the power of her words. I thanked him and assured him that I did not. I cherish moments like these with even greater fervor than I delight in seeing the first bloom on my newly planted Peonies. It means that all that work I did on my knees preparing the soil was well worth the effort. How fragrant life is!
I will return with this week's menu in a bit, but looking at the time must dash to the housework before I can even begin to pull food thoughts together. As I type I am staring at a pile of freshly laundered linen napkins waiting to be ironed from last week's Middle School Faculty Luncheon I served Friday, and they aren't going to miraculously iron themselves. Regrettably!
Cheers to the beginning of another marvelous Spring week! Food to follow this afternoon!
Adrian
When I logged in this morning I also couldn't believe that I haven't written a post since April 7th! Time has flown as Spring finally has entered the picture. As I consider how terminally long the winter has been for everyone this year, it should come as no surprise that I have spent the last two beautiful weeks outside and in my garden. Anywhere but inside! Completing necessary household tasks has been challenging enough with the gorgeous Spring weather now upon us, though with the amount of mud the kids, dog and I have tracked in from all my work in the garden, mopping has been all the more urgent a necessity! A very small price to pay when I consider the immense pleasure I have taken in my planting endeavors. My beds look gorgeous!
While the entire family has been excited about the garden transformations outside, they are most excited about our big project this week; creating a large raised bed dedicated to fresh vegetables and herbs. It should come as no surprise to hear that as much as I love to cook I have always wanted to have a space in which I can grow my own herbs and tomatoes. You can just imagine my delight when I realized that the entire 14' length of my driveway receives the perfect amount of sun to facilitate hearty vegetable growth, and to my further delight the irrigation is already in place! My current system will require only one small modification in the nozzle length to ensure proper hydration, which is thrilling from a budget perspective. It was meant to be!
Of course, with the extra space we have, I have decided to expand my repertoire to include cucumbers, a variety of lettuces, yellow and zucchini squash, bell peppers of every color, cabbage, and kale. I am going to make a parsley border around the perimeter, and at the advice of my green-thumbed friend Jackie, I am going to intersperse Wave Petunias throughout the bed to attract bees which helps in the cross pollination. It is a handy thing to have friends share their expertise in matters beyond my own experience. The kids and I are all praying for a home-run success with our first vegetable endeavor, and Jackie's guidance will hopefully help ensure that. I will keep you posted!
Looking out the window at my handiwork this morning over my first cup of coffee, it crossed my mind that cultivating the ideal garden environment for growing healthy plants is the perfect metaphor for my effort to raise my children to be wonderful people - The casual passerby may appreciate the lovely foliage, careful design and beauty of the finished product, but getting to this point required laborious hours spent on my knees tilling the soil, mixing in sand, compost and healthy dirt. Prep work for each bed took a full day, while planting took just minutes in comparison. Life is that way. If you have polite happy and well-behaved children, people tell you how lucky you are. What many people don't acknowledge or perhaps simply don't understand is that all along the way there has much discipline constantly being exercised on my part. I have always maintained that raising wonderful people requires clear boundaries, a loving but firm countenance when "parenting moments" are necessary, and consistent consequences from day 1 for both good and bad behaviors. Until my kids are 21 and supporting themselves, I am their Mother, not their friend. Any good parent will tell you this is not an easy paradigm to follow either... There are so many times when you are tired or busy and wish that you could let a situation slide, or gloss over it and pray that it just doesn't happen again. In those moments, to muster the energy or strength to confront the situation anyway takes dedication. Following through when it is hard, takes loving commitment. But the fruits of this type of labor repay everyone ten-fold.
Yesterday I experienced one of parenting's most glorious moments. On Sunday I took all my kids to Great Clips to have their hair cut, and since it was packed with customers we had to sit for a good ten minutes in the waiting area. Out of nowhere, my 15 year old daughter Bennet said that her friends all tell her what a cool mom she has and that she feels really lucky and proud that I am her mother (and yes, these were her words :) ). I was absolutely touched, and after thanking her for being so sweet admit that I teared up a bit. The man sitting next to her immediately looked at me, and after apologizing for eavesdropping on our conversation, said that he has never heard such a wonderful exhortation from a teenager unprovoked in all his life. He was amazed. He then told me that I was a very lucky woman to receive such a rare gift from my daughter and he wanted to be sure that I did not underestimate the power of her words. I thanked him and assured him that I did not. I cherish moments like these with even greater fervor than I delight in seeing the first bloom on my newly planted Peonies. It means that all that work I did on my knees preparing the soil was well worth the effort. How fragrant life is!
I will return with this week's menu in a bit, but looking at the time must dash to the housework before I can even begin to pull food thoughts together. As I type I am staring at a pile of freshly laundered linen napkins waiting to be ironed from last week's Middle School Faculty Luncheon I served Friday, and they aren't going to miraculously iron themselves. Regrettably!
Cheers to the beginning of another marvelous Spring week! Food to follow this afternoon!
Adrian
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