I'm in the Mood for French Food

Je suis dans l'humour pour la nourriture francaise!  The French eat long and well.  Relaxed lunches, three-hour dinners and endless hours sitting in outdoor cafes are the norm. 

Breakfast - le petit dejeuner.  This will consist of bread, butter, jam or croissants, maybe cereal or a glass of orange juice with coffee or hot chocolate.  Cafe au lait is preferred.

Lunch - le dejeuner - Many places open for lunch from 11:30 and continue serving until about 1:00 p.m.  If you are looking for a later lunch you might have to try several restaurants before finding one to serve you.  French lunch might consist of; salad, soup, terrine or pate.  Main course could be meat or fish, potatoes, rice or vegetables possibly including a selection of cheeses and a dessert.  Desserts cold include fruit tart, or ice cream.  Many cafes offer a special fixed lunchtime menu with a limited choices called le Menu du jour. 

Dinner - le diner - The French dinner at home is usually eaten between 7:30 p.m. and 9:00 p.m.  Too late for this gal!  In cities and towns dinner service does not often start until around 8:00 p.m. 

I hope you enjoy the recipes listed below.  If you would like more French inspired dishes check out the archives March 1, 2011 called Ooh la la, Ooh la la, Ooh la la French.

Scrambled Eggs with Prosciutto - obviously this serves enough for a few people (maybe brunch)

1 sweet onion, chopped
1 green bell pepper, seeded and diced
1 Tbl. garlic, finely minced
3  ruby red tomatoes, seeded, peeled and diced
12 eggs, beaten
salt and freshly ground black pepper
8 slices prosciutto, sliced
olive oil

In a saute pan, add some olive oil and cook the onions to soften, add peppers and garlic and cook about 3 more minutes.  Add the tomatoes, salt, pepper and cover and simmer 20 minutes. Turn up heat to evaporate the liquid.  Turn down heat to medium low and add eggs and season with salt and pepper, stirring lightly to incorporate.  You want light and fluffy eggs.  Add sliced prosciutto to eggs just before they are done, stir drizzle in a little more olive oil and serve.  Serve with croissants and fresh squeezed orange juice.

French Baguette - when I was in high school I was obsessed with making these and mastered the baguette....well, maybe the French might not think so, but my mom and I did.

1 envelope dry yeast
1 Tbl. sugar
2 tsp. salt
2 cups warm water (115 degrees)
4 cups all purpose flour
5 tsp. whole milk

In a bowl add yeast, sugar, salt and water to dissolve.  Let stand about 10 minutes then stir in flour.  Turn out onto a floured work surface.  Lift and turn dough which is soft until it sticks enough to knead, adding more flour if necessary.  Knead about 10 minutes or until smooth and elastic.  Place dough into a clean bowl and let rise in a warm place until doubled about 45 minutes.  Turn risen dough out onto floured work surface, pat flat and dust with flour.  Fold in half and then half again.  Return to bowl and let rise for another 30 minutes.  Turn dough out onto floured work surface and dived into 4 sections.  Roll each piece into a ball and let rest 5 minutes.  Shape each ball into an oval and roll up jelly roll fashion.  Place on greased baking sheet.  Let rise again until doubled.  Brush loaves with milk and bake in 425 degree oven for about 20 to 25 minutes.  Slice and serve with some wonderful rich fois gras, cheese and maybe some marmalade of fig and orange confit and a glass of wine.

Provencal Scallops

20 large scallops
20 grape tomatoes
3 garlic cloves, minced
1/2 cup fresh basil leaves
1/2 cup fresh breadcrumbs
1/2 cup fresh Parmesan cheese, grated
3 Tbl. butter

Preheat oven to 450 degrees.  In a large baking dish drizzle in some olive oil and with your fingers rub oil around.  Add the scallops in a single layer and layer on tomatoes, season with salt and pepper.  In a food processor, add garlic, basil and breadcrumbs pulsing until combined.  Add the Parmesan, butter and season with salt and pepper pulse until combined.  Sprinkle this mixture over the top of the tomatoes and bake for about 10 to 15 minutes or until scallops are cooked through.  If desired, place under broiler for just a moment to get lightly browned.  This can be served as an appetizer or meal.

Asparagus with Vinaigrette

2 lbs. asparagus, ends trimmed
1/2 cup goat cheese
10 radishes
Vinaigrette
Juice of 1 lemon
6 Tbl. olive oil
salt and freshly ground black pepper
1 Tbl. Dijon
1 Tbl. fresh chives, chopped
1 Tbl. fresh parsley, chopped

In a pot of boiling salted water add asparagus and cook about 5 minutes, drain well and plunge into an ice bath to stop cooking.  Drain well again.  Vinaigrette;  in a bowl whisk the mustard, chives, parsley, salt, pepper and lemon juice.  Whisk in the olive oil to combine, taste and adjust seasonings.  Refrigerate both the asparagus and vinaigrette.  To serve; place asparagus on a serving platter, scatter the goat cheese on top, slice the radishes and scatter them around.  Pour the vinaigrette over the asparagus and let marinate about 15 minutes.  Serve either room temp or chilled.

Fresh Herb Salad

1 head Bibb lettuce
4 stems chervil
2 stems tarragon
3 stems parsley
10 chives
1 Tbl. Dijon
2 Tbl. Verjus (or you can substitute with vermouth or white wine) 
1/4 cup olive oil
Goat cheese, optional
Croutons
1/2 French baguette, cut into bite size cubes
olive oil (good quality)
2 garlic cloves, finely minced
salt and freshly ground black pepper

For croutons; In a bowl, add bread cubes, drizzle with olive oil, add garlic and season with salt and pepper.  Toss together to combine.  Place onto a baking sheet and bake in 350 degree oven for about 15 to 20 minutes.  Watch so they don't burn and toss halfway.  Remove from oven and cool.

Salad; Into a large bowl, tear the lettuce, and the herbs, removing stems and discarding.  In a bowl; whisk the mustard, Verjus (or wine or vermouth), salt and pepper then whisk in olive oil. Taste and adjust seasonings.  Pour over salad and toss, add croutons. Place onto serving platter and add goat cheese if desired. 

Country Pate - love, love, love this

2 lbs. boneless pork shoulder cut into 1-inch pieces
7 slices smoked bacon, plus 2 slices for top of terrine
1 lb. leeks, trimmed to light green part - wash well and cut into pieces
1 Tbl. butter
3 garlic cloves, crushed
4 oz. chicken liver
1/2 white onion, chopped
2 tsp. fresh thyme, chopped
3 sage leaves, finely chopped
1/4 tsp.cinnamon
1/4 tsp. ground nutmeg
1 tsp. pepper
1/2 tsp. cumin
2 Tbl. brandy
1/2 cup heavy whipping cream
1 bay leaf

Preheat oven to 375 degrees.  In a large saute pan butter and saute leeks and onions for about 10 minutes, add garlic and cook until vegetables are soft then set aside to cool.  Place the pork into a food processor and pulse to chop, then add chicken liver and pulse a couple more times.  Add bacon to chop up.  In a bowl, combine flour, eggs, brandy and cream stirring into the meat mixture, add leeks mixture, spices, salt and pepper mixing well to combine.  Line the base and sides of a 6 1/4 cup loaf pan or terrine with parchment paper.  Spoon the mixture into the terrine pressing and compacting it, arrange the bay leaf and 2 slices of bacon on top.  Place the terrine into a large roasting pan filled with boiling hot water and bake for about 1 hour and 15 minutes.  Carefully remove terrine from water bath and set about 2 lbs. of foil covered cans on top of terrine. Remove water bath roasting pan from oven and carefully place on top of stove to cool, then dump water.  Let terrine cool to room temperature, then refrigerate until chilled overnight.  Remove from pan and slice into pieces.  Serve with baguette slices, cornichons, crackers, etc.

Warm Haricot Vert Salad

3 cups haricot vert, trimmed and rinsed in cold water, patted dry
1 large shallot, thinly sliced
3 Tbl. olive oil
3 tsp. white wine vinegar
3 tsp. grainy mustard
freshly cracked black pepper
3 Tbl. fresh chervil, torn (garnish)

In a pot of boiling salted water add haricots verts and cook for about 3 to 4 minutes, crisp tender, drain well.  Place dried pan back onto medium heat and add olive oil.  Add the shallots and saute about 4 to 5 minutes until softened.  Add vinegar, mustard and black pepper.  Stir to combine and add the cooked beans back to pan and toss with vinaigrette.  Place the beans and vinaigrette onto serving platter and top with chervil. 

Salmon Mousse

8 oz. smoked salmon, chopped
1 tsp. unflavored gelatin
1 1/4 cups sour cream, not light
1 Tbl. fresh lemon juice
salt and freshly ground black pepper
2 Tbl. fresh dill, chopped
whole fresh chives, garnish

Place 3 Tbl. cold water into a small saucepan and sprinkle in the gelatin; let soften for about 5 minutes.  Gently heat over low, stirring until dissolved; set aside.

In a bowl of a food processor, add salmon, sour cream and lemon juice.  Puree until smooth season with dill, salt and pepper, With motor running add the cooled gelatin and blend to combine.  Pour into two 8 oz. bowls. Cover with plastic wrap not touching surface and refrigerate until firm about 2 hours or overnight.  Garnish with fresh chives.  Serve with baguette slices or crackers.

Refreshing Cucumber Salad

2 large English cucumbers, thinly sliced
1 1/2 tsp. salt
Dressing
3/4 cup plain Greek yogurt
1 Tbl. red wine vinegar
freshly ground black pepper
8 mint leaves, finely chopped
2 Tbl. fresh parsley, chopped

Place the sliced cucumbers in a colander and sprinkle the salt on the cucumbers.  Allow the cucumbers to drain for at least 20 minutes then pat dry with paper towels.  Dressing; In a bowl whisk the yogurt, red wine vinegar, pepper, mint and parsley until smooth.  Gently toss the cucumbers with the dressing and serve immediately. 

Cream of Asparagus Soup

1 small onion, finely diced
2 stalks celery, thinly sliced
1 lb. asparagus, tough ends removed, sliced into small pieces
3 cups chicken stock (good quality)  I like Kitchen Basics
1 cup water
1 Tbl. fresh lemon juice (more if your taste requires it)
1 Tbl. lemon zest
salt and freshly ground black pepper
3 egg yolks
1 cup heavy whipping cream
2 Tbl. cornstarch
fresh parsley, chopped (garnish) or fresh snipped chives

In a large saute pan or Dutch oven, add butter and saute onion, celery and asparagus about 6 minutes.  Add water and chicken stock and bring to a boil. Turn down to simmer and cook 30 minutes.  With an immersion blender, puree the soup, taste and season with salt and pepper.  In a bowl, combine the egg yolks, cream and cornstarch whisking to combine to smooth.  Add one cup of the soup and whisk together.  Pour the cream mixture back into the soup, reheat and adjust seasonings.  Just before serving stir in lemon juice and zest.  Taste and if you want a little more lemon taste add more lemon juice.  Garnish

Salad with Blackberry Vinaigrette (love this, but then anything with blackberries I love)

Dressing
1 3/4 cups frozen blackberries
1/2 cup olive oil
1/4 cup balsamic vinegar
2 cloves garlic, chopped
salt and freshly ground black pepper
Salad
6 cups spring mix
2 fresh juicy peaches, cut into thin slices
1/2 red onion, very thin julienne slices
1/2 cup Maytag blue cheese, crumbled (or blue of your choice)
Pecans - candied or lightly toasted (to candy them see below)

Place the berries in a saucepan and bring to simmer, stirring occasionally.  Remove from heat and place into a food processor, blending.  Then remove to fine mesh strainer set over a large bowl and press berries remove seeds.  Whisk the remaining ingredients into the blackberry puree, taste and adjust seasoning.

If you want candied pecans (or use almonds, walnuts, macadamia, etc) bring 1/4 cup water, 1/2 cup sugar and 1/4 tsp. salt to a boil for 2 minutes.  Add the nuts and continue cooking the mixture over medium high until nuts are coated in the thick syrup.  Spread the nuts on a lightly greased baking sheet to cool.

Salad; arrange some greens on each salad plate or on beautiful serving platter.  Divide the peaches, blue cheese, red onion and nuts then drizzle over dressing.  You can also add croutons if desired.

Garlic Roasted Chicken - simple and delicious

1 (3 to 4 lb.) whole chicken, rinsed in cold water, cleaned and patted dry with paper towels
3 Tbl. unsalted butter, soft
salt and freshly ground black pepper
2 heads of garlic, cloves removed and peeled
1 fresh lemon, sliced in half
1 1/2 cups chicken stock (good quality)
1/4 cup dry white wine
1/2 Tbl. unsalted butter
2 Tbl. finely minced shallots
3 Tbl. fresh parsley, minced

Preheat oven to 400 degrees.  Rub 3 Tbl.of butter all over chicken including inside.  Season with salt and pepper.  Put half of the garlic inside chicken along with lemon.  Tie legs together.  In a large roasting pan, spread remaining garlic cloves in center of pan and place chicken on top, breast side up.  Pour 1 cup chicken stock into pan and roast for 1 hour, basting about every 10 minutes.  Transfer chicken to cutting board, loosely cover with foil and let rest for 10 minutes.  Discard the string.  Carve the chicken and serve with the roasted garlic cloves from the pan.  Sauce; remove all but 2 Tbl. fat from roasting pan and stir in shallot and slowly cook on stove top for 2 minutes.  Add remaining stock  and wine boiling over high scraping up bits in bottom of pan with wooden spoon.  Reduce sauce to about 1/2 cup.  Strain through a fine mesh sieve and return liquid back to pan, simmer for about 3 minutes and swirl in the extra butter.  Taste and season with salt and pepper.  Serve with roasted potatoes, baguette (you can smear the garlic cloves onto bread or mix with butter) and crisp steamed green beans or a tossed salad.

Salmon with Mustard

4 salmon fillets, boneless and skinless
salt and freshly ground black pepper
3/4 cup fresh breadcrumbs
2 Tbl. butter, soft (extra butter for smearing on bottom of each fillet)
1 Tbl. Dijon
2 tsp. grainy mustard
2 tsp. fresh thyme leaves

Note:  You will also need a preheated cast iron skillet for this dish, so get it ready while you are preparing salmon.  Preheat broiler.  Season salmon with salt and pepper.  In a bowl mix breadcrumbs, 2 Tbl. butter, both mustard's and thyme.  You want to use your hands and mix so the ingredients stick together.  Season with a little salt and pepper.  Spread the bottom of each fillet with a thin layer of butter.  Place the salmon in a preheated skillet over medium high and sear for just a couple of minutes so the bottom gets crusty.  Pile on the breadcrumb mixture and transfer to oven broiling for about 5 minutes until breadcrumbs are lightly golden brown.  Watch carefully so it doesn't burn.  Serve with cooked red potatoes tossed with some butter, fresh parsley and salt and pepper.  A nice salad and wine.

Lobster to Die For

6 lbs. fresh lobster
2 oz. Cognac
1 1/2 cups Muscadet wine (a light dry French white wine)
1/4 cup oil
6 shallots, finely chopped
2 garlic cloves, finely minced
1/2 cup fresh parsley, chopped
 6 ruby red tomatoes, peeled, seeded and chopped
1 bouquet garni (parsley sprigs, bay leaf and fresh thyme)  tie together with long kitchen twine
salt and freshly ground black pepper
3 Tbl. butter

Cut lobsters in half, cut the tail in chunks, reserve the coral, break open claws, but do not crush meat.  In a large Dutch oven add oil and saute lobster until they turn red.  Remove from pan.  Pour out oil leaving about 1 Tbl. and saute shallots, garlic and parsley for 2 minutes, stir in tomatoes and bouquet garni.  Stir in the wine and Cognac and season with salt and pepper.  Add back lobster pieces, cover and simmer for 20 minutes.  Remove lobster pieces and keep warm.  Turn up heat and reduce liquid by half.  Mash the butter and coral together and add the butter in small pieces to reduced sauce whisking  and cooking until sauce is thickened and smooth.  Add back lobster pieces and heat through. Transfer sauce and lobster to a serving platter.  Serve with French baguette and a tossed salad and a lovely light crisp white wine.

Grilled Steaks

6 (1-inch) thick fillet mignon
8 Tbl. butter
2 Tbl. vegetable oil
sea salt and freshly cracked black pepper
7 garlic cloves, peeled and chopped
4 Tbl. fresh parsley, chopped

In a small saute pan, drizzle in some oil and add garlic cooking for about 2 minutes, stir in parsley and cook for about 30 seconds.  Remove from heat and cool.  When garlic is cooled, add to a bowl butter and mix in cooled garlic and parsley, add a little salt and pepper.  Lay down some plastic wrap and add butter shaping into a thick log shape, wrap up in plastic wrap and chill for about 1 hour. For steaks; heat grill and rub with oil.  Season steaks on both sides with salt and pepper and cook to desired doneness. Place cooked steaks onto serving platter, slice pieces of butter and place on each steak to melt.  Serve with a simple salad, frites and some glazed carrots. A nice full bodied red wine such as Shiraz or Syrah would be nice.

Roasted Chicken with Herbed Boursin

1 (3 to 5 lb.) roasting chicken, rinsed in cold water, cleaned and patted dry with paper towels
2 Tbl. unsalted butter
2 Tbl. whipping cream
1 (5 oz.) package Herbed Boursin cheese, cut into pieces
2 garlic cloves, minced
2 Tbl. fresh parsley, minced
1 Tbl. fresh chives, minced
1/4 tsp. cayenne
1/2 tsp. freshly cracked black peppercorns
1 1/2 cups chicken stock (good quality such as Kitchen Basics)
salt and freshly ground black pepper

Preheat oven to 375 degrees. In a bowl add Boursin, cream and herbs, mixing well to combine.  Place chicken onto clean work surface, slightly pull the skin from the breast and place some of the Boursin mixture between the breast meat and the skin.  Put the rest of the mixture into cavity.  Rub butter all over chicken and season with salt and pepper.  Tie legs together with kitchen twine.

Spread the remaining butter into roasting pan and place chicken on top breast side up. Pour in 1 cup chicken stock and roast chicken for 1 hour, basing every 10 minutes.  Transfer chicken to cutting board and cover loosely with foil resting for 10 minutes. Discard string.  Make a pan sauce with remaining 1/2 cup chicken stock. Carve the chicken and place onto serving platter, drizzle over pan juices.  Serve with garlic mashed potatoes, steamed carrots and French baguette.

Chops with Dijon Sauce

6 bone-in (1-inch) chops -  I personally think the bone adds extra flavor
1/2 cup creme fraiche (or heavy whipping cream)
3 heaping Tbl. Dijon
1 Tbl. capers, drained
1/4 cup butter
salt and freshly ground black pepper
1/4 cup fresh parsley, chopped

Mix the creme fraiche with mustard and capers.  Melt the butter into a large saute pan, season chops on each side with salt and pepper and place into pan.  Cook for about 8 minutes on each side.  Pour the mustard sauce over chops and reduce heat and cover cooking on low to simmer for about 10 minutes.  Remove chops to serving platter and sprinkle on parsley.  Serve with garlic mashed potatoes, or cooked egg noodles.  A side salad, French baguette and a Pinot, Chardonnay or Beaujolais wine.

Creamy Mussels

2 lbs. mussels, cleaned and debearded
sea salt and freshly ground black pepper
1/3 cup heavy whipping cream
2 shallots, finely diced
1/2 cup dry white wine
5 stems of fresh thyme
2 oz. Roquefort, crumbled

In a wide and deep saute pan add 1 Tbl. olive oil over medium.  Add shallots and cook about 2 minutes.  Add wine and thyme and increase heat to high.  When wine boils add Roquefort and mussels.  Season with salt and pepper.  Cover and cook on medium high for about 5 minutes or until the mussels have opened.  Discard any that don't open.  Turn off heat and stir in cream.  Pour into a serving platter and serve with chewy country bread for dipping up juices, a nice salad and white wine.

 Poached Pears

1 cup sugar
3 cups white wine
3 cups cold water
1 orange - peel cut into 1 x 3 strips
1 cinnamon stick
8 whole cloves
2 tsp. pure vanilla extract
7 Bosc pears, peeled and cored leaves stems intact (slightly under ripe)
Sauce
1/3 cup heavy whipping cream
1/3 cup Angelico liqueur
1/4 cup sugar
pinch of salt
1 cup semisweet chocolate chips (good quality)

Vanilla ice cream

In a large Dutch oven combine sugar, white wine, water, orange strips, cinnamon stick, cloves, and vanilla.  Bring to a boil, stirring to dissolve sugar.  Add the peeled pears stems side up and simmer 20 minutes.  Remove pears from liquid with a slotted spoon and refrigerate for 2 hours.  The poaching liquid can be store in fridge and reused.

For sauce; bring the cream, liqueur, sugar and salt to a boil in saucepan.  Remove from heat and add chocolate, cover.  After about 3 minutes stir the chocolate until smooth and silky.  To serve;  in beautiful dessert bowls, add a spoonful of ice cream, top with a chilled pear standing upright and drizzle over the warm silky delicious rich chocolate sauce. 

Strawberries with Champagne Sauce

4 egg yolks
1/4 cup sugar
1/8 tsp. salt
3 Tbl. champagne
2 pints of strawberries, leave on stems (wash in cold water and pat dry with paper towels)

In a large bowl, beat with a hand mixer the egg yolks, sugar and salt for about 1 minute until mixture is pale yellow.  Over a pot of simmering water carefully place the bowl. You don't want bowl to touch the water, continue mixing for about 5 minutes or until it doubles in volume.  Add the champagne and mix for 2 more minutes.  Place berries into pretty serving bowls and drizzle over sauce.

Bon Appetit

"Teach me Your way, O Lord; I will walk in Your truth." - Psalm 86:11

"Wait for the Lord, be strong and let your heart take courage; yes, wait for the Lord." - Psalm 27:14

More Springtime Delights

Spring; sunshine, cool breezes, a myriad of colorful flowers beautiful and fragrant, bright yellow daffodils, a vast array of  tulips exploding with glorious color, cherry blossoms, children running, playing and laughing outside, buds bursting  forth on trees, Easter and the Resurrection of Jesus Christ, hyacinths, rejuvenation, renewal, and of course the foods of spring; fresh, delicious and flavorful.  Today in Colorado (4/8/13) it's 70 degrees with a nice cool breeze blowing.  Tomorrow, a wicked blizzard is arriving with up to 12 inches of snow which makes me deliriously happy.  I have seen snow plows all over today getting prepared.  Tonight, we are going to bring in all our beautiful potted flowers so that in a couple of days we can place them back out into the spring sunshine.  I think a nice pot of chili will be our dinner tomorrow.  Not very springlike, but tastes great on a cold snowy evening.

Chocolate Muffins with a Surprise - my daughter got this recipe from a friend and they are delicious - I've changed it up a little, but not too much

1 3/4 cups all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
3 Tbl. dark cocoa powder
3/4 cup sugar
1 cup white chocolate chips (good quality)
1 cup dried cherries
1 tsp. almond extract
1 cup whole milk
1 egg
1/3 cup vegetable oil

Preheat oven to 400 degrees. Line muffins cups with paper liners.  In a large bowl add; flour, baking powder, baking soda, cocoa, sugar, white chocolate chips and dried cherries, stir to combine.  In another bowl add; milk, vegetable oil, egg and almond extract whisking until egg is lightly beaten.  Pour wet ingredients into dry and stir just to combine, do not over mix or muffins will be tough.  Spoon batter into muffins liners and bake for about 15 to 20 minutes.  Remove to cooling rack and allow to cool before indulging.  Sit down, have a hot cup of java or a big icy glass of milk and take that first yummy bite.

Delicious Pea Soup

2 lbs. frozen peas (note you can also use fresh peas)
1/2 medium red onion, minced
1 large leek, sliced using white and pale green part only
1 garlic clove, minced
3 cups chicken stock (good quality)
1 cup cold water
salt and freshly ground black pepper
1/2 cup heavy whipping cream
2 tsp. fresh dill, chopped
4 Tbl. fresh parsley, minced
Fresh chives, chopped (garnish)

Slice leek down the middle and wash in cold water to remove dirt particles, then slice.  In a Dutch oven add some olive oil along with onions, leeks and garlic cooking until softened.  Add frozen peas, chicken stock and water, bringing to a full boil.  Reduce to simmer and cook about 10 minutes.  Using either a blender or immersion blender puree the mixture.  If you used a blender pour mixture back into pan and season with salt, pepper, dill, parsley and add cream bring back to boil, reduce to simmer for 15 minutes. Taste and adjust seasonings.  Place into soup tureen or individual serving bowls and sprinkle with chopped chives.

Savory Spring Rolls - I make these frequently and they are a big hit

1 head butter lettuce, washed, patted dry and leaves removed
8 oz. thin rice noodles or Bean thread noodles (cellophane noodles)
3 cups rotisserie chicken, shredded
2 papayas, peeled, seeded and thinly sliced
1 cup fresh mint leaves
1/2 cup salted roasted peanuts, chopped
5 scallions, sliced into long thin strips
12 sheets rice paper (large sheets)
Lime wedges
Peanut Sauce
2/3 cup smooth peanut butter
2 Tbl. soy sauce
1/3 cup hot water
3 Tbl. honey
1 Tbl. toasted sesame oil
1 1/2 Tbl. seasoned rice vinegar
2 garlic cloves, finely minced
1/3 cup fresh cilantro, chopped
1 Tbl. hot chili oil

Sauce; into a bowl add all ingredients except boiling water, then whisk together.  Next pour in water while you are whisking to combine well.  Noodles; boil some water, turn off heat and add noodles to submerge.  With chopsticks, swirl the noodles around and allow to soak and turn soft.  Drain well.  For mise en place; place all ingredients onto a large platter or separate plates.  For the rice sheets; place a large dinner plate on work surface, add hot water to it and dip each rice paper for about 1 minute to soften.  Lay softened rice paper onto work surface, starting at the end of rice paper add a smear of sauce, some noodles, lettuce chicken, papayas, mint, peanuts and scallions.  Roll up like a burrito - roll up, fold in sides and continue rolling up tight.  At this point you can slice them with a very sharp knife on the diagonal.  Place on serving plate and garnish with lime wedges and extra peanut sauce.

Asparagus Au Gratin

2 lbs. fresh asparagus, trimmed and washed, sliced in 2-inch pieces
salt and freshly ground black pepper
1 box button mushrooms, sliced
5 Tbl. butter
1/4 cup all purpose flour
1 cup whole milk
1/2 cup heavy whipping cream
3 tsp. fresh lemon juice
1/2 cup fresh Parmesan cheese, grated and divided
1/2 cup Ritz or butter flavored crackers, crushed
3 Tbl. fresh parsley, chopped

Preheat oven to 350 degrees.  Place asparagus in a pan of boiling salted water and cook for just about 3 minutes.  Remove and drain well then plunge into an ice bath, drain again and place on paper towels to remove all moisture.  In a saute pan, add 2 Tbl. butter and mushrooms and cooked until mushrooms have browned.  Whisk in flour to mushrooms and cook about 1 minute.  Add milk and cream stirring to thicken, season with salt, pepper and lemon juice.  Add asparagus and 1/4 cup Parmesan cheese and stir.  Pour into a lightly greased baking dish and sprinkle with crushed Ritz crackers and remaining Parmesan.  Bake for about 15 minutes then place under broiler for just a short time to get bubbly and browned.  Remove and sprinkle with parsley.

Do you love Bacon, Lettuce and Tomato Sandwiches?  If so, you will love this pasta.

12 slices thick cut bacon, sliced into pieces
1 bunch scallions, sliced on diagonal using green part
2 garlic cloves, minced
pinch red pepper flakes
1 pint tear drop tomatoes, halved
1 lb. penne pasta
2 cups baby spinach
salt and freshly ground black pepper
1 cup heavy whipping cream
2 oz. cream cheese, soft and cut into pieces
1/4 cup freshly grated Parmesan cheese
Fresh Italian parsley, rough chop (garnish)

In a large pot of boiling salted water, add pasta and cook al dente, drain well.  In a large saute pan add bacon and cook until crisp.  Place on paper towels, drain bacon fat reserving about 1 tsp. of drippings.  To the pan add garlic and cook for a couple of minutes to soften.  Add cream cheese and whipping cream cooking until cream cheese has melted.  Add red pepper flakes, salt, pepper, and pasta stirring to combine. Add spinach, scallions and bacon and stir for about 2 minutes until spinach has wilted.  Add Parmesan cheese and stir.  Pour mixture onto serving platter and sprinkle with parsley.

Asian Slaw

4 cups shredded white cabbage
1 cup shredded red cabbage
1 cup shredded carrots
1/2 cup jicama thinly julienned
1/2 daikon radish, thinly julienned (love these!)
1/2 cup salted peanuts or cashews
2 Tbl. toasted sesame seeds
1 bunch scallions, sliced thinly on diagonal including green part
1 yellow bell pepper, seeded and thinly sliced
1/4 cup fresh cilantro, chopped
2 cups shredded cooked chicken (optional)
Dressing
1/2 cup mayonnaise
2 tsp. fresh ginger, grated finely
2 Tbl. seasoned rice vinegar
1 1/2 tsp. toasted sesame oil
1/2 to 1 tsp. sriacha sauce (I like 1 tsp.)
1/2 tsp. honey

In a large bowl, add slaw ingredients except nuts and sesame seeds and toss together.  In another bowl add dressing ingredients and whisk to combine, taste and adjust seasonings.  Mix dressing with cabbage mixture to combine, cover and refrigerate to chill.  When ready to serve place mixture onto serving platter or bowl and sprinkle with nuts and sesame seeds.

Delicious Mayonnaise for sandwiches, chilled poached chicken, or anything you enjoy using mayo on

Spicy Citrus Mayo

2 large egg yolks
1 1/2 Tbl. Sriracha sauce (if you don't like really spicy, start with smaller amount of Sriacha and continue adding to your taste)
1 Tbl. soy sauce
2 tsp. fresh lemon juice
2 tsp. fresh lemon zest, finely minced
2 tsp. honey
1/2 cup canola oil
2 Tbl. fresh orange juice

In a food processor add; yolks, Sriacha, soy, lemon juice, lemon zest and honey.  Process on high for about 30 seconds or until well combined.  With motor running slowly drizzle in the canola oil and the olive oil, add orange juice and combine. 

Easy Mayonnaise

2 large yolks
1 cup olive oil
1/4 tsp. dry mustard
2 Tbl. fresh lemon juice
2 tsp. garlic oil (optional)
salt and freshly ground black pepper

In a wide mouth jar add the eggs with a hand blender (immersion) start blending.  Add dry mustard.  Next drizzle in oil and continue blending until you get a mayonnaise consistency.  Taste and season with salt and pepper and stir in lemon juice. Taste and adjust seasonings. Place the lid onto jar and refrigerate, this will keep about 1 week in the fridge.

Mediterranean Salad

1 package refrigerated cheese tortellini
1/2 cup feta cheese, crumbled
1 small red onion, thinly julienned
3 scallions, thinly sliced including green part
1 red bell pepper, seeded and sliced into strips
1/2 cup tear drop tomatoes, halved
1 English cucumber, sliced in half and sliced again on diagonal
1 can quartered artichoke hearts, drained well
1 cup pitted Kalamata olives
pepproncini (optional) drained and sliced in pieces
2 tsp. fresh dill, chopped
4 Tbl. fresh parsley, chopped
Dressing (save out about 1/2 cup)
1 cup olive oil
3/4 cup white wine vinegar
2 tsp. fresh lemon juice
2 tsp. Dijon
2 tsp. garlic powder
2 tsp. dried oregano
2 tsp. dried basil
salt and freshly ground black pepper

In a jar with a lid add dressing ingredients and shake well, taste and adjust seasonings.  In a pot of boiling salted water add pasta and cook per package directions.  Drain well and rinse under cold water, drain again.  Place into a large bowl and drizzle with a little dressing, tossing to combine then place in fridge.  Remove pasta and add vegetables, feta and season with salt and pepper.  Pour on a little more dressing and gently toss to combine.  Cover with plastic wrap and place in fridge until chilled.  To serve; Remove from fridge and if more dressing is needed pour on some more, gently mix.

Walla Walla and Cucumber Salad - one of my mom and my favorites!  My mom's mother made the best with her home grown vegetables and onions.  Occasionally she would add a little sour cream to the mixture too.

3 English cucumbers, sliced in half lengthwise and sliced again on diagonal
2 large Walla Walla onions, sliced in half and then thinly julienned (or use any type of sweet onion)
1/2 cup white vinegar
1/4 cup vegetable oil
1 Tbl. sugar
2 Tbl. fresh dill, chopped
3 Tbl. fresh parsley, chopped
salt and freshly ground black pepper
pinch of red pepper flakes (I love these)

In a bowl, add cucumbers and onions.  In a jar with lid combine dressing ingredients and shake well.  Pour over cucumbers and onions and toss to coat.  Cover and refrigerate until chilled.  Note:  you don't have to use English cucumbers I just happen to like them better as they have less water content.

Springtime Salad

4 cups spring salad blend
1 cup baby arugula
2 cups baby spinach
1 can mandarin oranges, well drained
1 cup fresh blackberries
1 cup fresh strawberries, sliced
1/2 red onion, thinly julienned
1/2 cup pecans, lightly toasted
1/2 cup feta cheese, crumbled (or cheese of your choice) Swiss is good in this salad (shredded)
Croutons
Dressing
1 small shallot, finely minced
1 tsp. Dijon
5 Tbl. Champagne vinegar
1 tsp. honey
salt and freshly ground black pepper
1/2 cup vegetable oil

In a jar with a lid add dressing ingredients and shake well to combine.  On a pretty serving platter arrange salad ingredients and pour over dressing.  Add croutons.

Asian Pork and Rice

1/2 lb. pork tenderloin, cut into thin strips
Vegetable oil
2 bell peppers, seeded and sliced
1 bunch scallions, sliced on diagonal including green part
2 garlic clove, finely minced
1 large carrot, peeled and sliced thinly on diagonal
1 Tbl. fresh ginger, minced
2 cups fresh pineapple chunks
White rice (cooked)
3 Tbl. toasted sesame seeds
3 Tbl. soy sauce
1/4 cup Hoisin sauce
2 Tbl. vinegar
1 tsp. toasted sesame oil
1/2 tsp. cornstarch
1/4 cup Fresh cilantro, rough chop (garnish)
3 Tbl. lightly toasted sesame seeds (garnish)

In a bowl, whisk soy sauce, Hoisin sauce, vinegar, cornstarch and sesame oil.  In a wok or large deep sided saute pan, add 2 Tbl. vegetable oil and heat to sizzling.  Season pork with salt and pepper and add to hot pan, stirring to brown, add garlic and continue cooking, add carrots and cook a couple of minutes.  Add bell peppers and ginger continually stirring.  Add scallions, and pineapple.  Add soy mixture and mix well to combine and slightly thicken.  Place cooked hot rice onto a platter and pour pork mixture over top.  Garnish with chopped cilantro and sesame seeds.  Serve with Asian coleslaw if desired and hum bow buns.

Fresh Springtime Asparagus Risotto (with risotto you always get a arm workout - remember it takes about 30 minutes to cook)

1 cup Arborio rice
1 lbs fresh asparagus, trimmed and sliced on diagonal into 2-inch pieces
4 scallions, sliced on diagonal including green part (I know I like diagonal slicing it's just looks pretty)
3 1/2 cups chicken stock (good quality)
1/2 cup dry white wine
3 Tbl. butter, sliced
1/2 cup freshly grated Parmesan cheese
salt and freshly ground black pepper

Place chicken stock into saucepan and bring to a simmer.  Heat about 2 Tbl. oil in a large deep sided saute pan. Add rice and cook stirring about 5 minutes,  Stir in 1/2 cup wine and cook constantly until almost all the wine is absorbed, then add 1/2 cup stock continue stirring and adding stock.  About your last 1/2 of stock add scallions, asparagus and cook until most of liquid is absorbed.  Stir in butter and Parmesan cheese, taste and season with salt and pepper.  Place risotto onto serving platter.  Serve with grilled chicken, steak or fish with a crisp tossed green salad and maybe some French bread.

Grilled Chicken Burgers

2 lbs. ground chicken
salt and freshly ground black pepper
2 garlic cloves, finely minced
1/4 cup fresh basil, chopped
3 scallions, finely chopped including green part
1 Tbl. Worcestershire sauce
Swiss Cheese slices
Cooked thick cut bacon
Kaiser rolls, split and buttered
Condiments;
lettuce
ruby red tomatoes, sliced
Basil Mayonnaise;
1/3 cup mayonnaise
1/4 cup fresh basil, finely chopped
2 tsp. fresh lemon juice
1 Tbl. fresh lemon zest

In a small saute pan add a drizzle of oil and add garlic, cook until softened, then remove and cool slightly.  Patties; in a bowl add ground chicken, salt, pepper, garlic, 1/4 cup chopped basil, scallions and Worcestershire sauce. Mix to combine and form into patties. Heat your grill and brush with oil.  Add burgers to grill and cook adding grill marks on each side.  Brush rolls with butter and heat on grill to golden brown.  Mayo; in a bowl add mayonnaise, basil, lemon juice and zest mixing to combine.  When burgers are almost done, add cheese slices and melt.  Remove from grill and smear mayonnaise onto buns, add burgers, top with cooked bacon, lettuce and tomatoes.  Serve with roasted red potato salad, baked beans (oh these sound so good right now) and my refreshing watermelon beverage.  (see below)

Delicious and Easy Baked Beans - this makes a lot, but my hubby loves and I mean loves baked beans

12 slices thick cut smoked bacon, sliced
2 large white onion, chopped (we love onions)
2 garlic cloves, minced
1 large red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 medium jalapeno, seeded and minced
5 large (about the 16 oz. size) cans; (3) pork and beans, (1) kidney bean, (1) pinto bean, drain the kidney and pinto and rinse
2 Tbl. yellow mustard or Dijon or mixture of both
1/4 cup molasses
1 Tbl. apple cider vinegar
3 Tbl. honey
1/2 cup ketchup
1/2 cup barbecue sauce
salt and freshly ground black pepper
1 Tbl. Barbecue seasoning (I purchase mine from Elgin, TX)

Preheat oven to 400 degrees.  In a Dutch oven with a lid, add bacon and cook until browned. Remove bacon to paper towels.  Remove most of bacon fat and add onions, garlic, and peppers, cooking until softened.  Add beans, cooked bacon, molasses, vinegar, mustard, honey, ketchup, barbecue sauce, salt, pepper and barbecue seasoning.  Place lid on and put into oven for about 2 hours or until bubbly, hot and kinda of sticky (you know what I mean). Remove from oven and let stand for about 10 minutes before serving.  Note:  you can also add in ground beef or ground chicken/turkey to this and it's very good.  If using cook the meat after you've cooked the  bacon.  Note:  if you want to order some of the BEST sausage try the jalapeno cheddar from Southside Market in Elgin.  Their barbecue seasoning is amazing and they make the BEST potato salad (although I don't think you can order it)

Refreshing Watermelon Beverage (this drink inspired me from similar beverages we've had in Mexico

6 lbs. seedless watermelon, chilled
1 cup water
1/3 cup sugar
1/2 cup fresh lime juice
4 cups seltzer water, chilled
Lime slices, garnish

You will have to do this in 2 batches.  Combine half of the watermelon, water and sugar in a blender and puree.  Pour into a strainer and then into a large container.  Repeat with remaining watermelon, water and sugar. Into the large container stir in fresh lime juice and chill at least 4 hours or overnight.  To serve; stir in seltzer water, pour into ice filled tall glasses and serve with a lime wedge.  This is also good with cantaloupe or honeydew melon.

Refreshing Tropical Shrimp Salad

1 1/2 lbs. large shrimp (you can go the easy way and purchase already cooked shrimp or peel, and clean fresh shrimp, I personally like to peel and clean them)
1 small fresh red hot chili, finely minced
2 large ripe mango's, peeled and chopped, chilled
2 large Haas avocados, peeled, seeded and chopped, chilled
4 scallions, sliced thinly on diagonal including green part
1/3 cup fresh cilantro, rough chop, plus a little extra for garnish
2 Tbl. vegetable oil
3 Tbl. fresh lime juice
1 Tbl. fresh lime zest
1 Tbl. sugar
Butter lettuce, garnish

In a bowl, whisk lime juice, zest, oil and sugar together until sugar dissolves.  If you have cooked your shrimp, rinse in cold water, drain and place in fridge to chill for about 1 hour.  Remove and drain again.  If you are using frozen or fresh cooked shrimp, thaw frozen and drain well and place on paper towels to remove moisture.   Add shrimp to a bowl, along with mango's and avocados.  Add cilantro, chilies and scallions, mixing gently to combine.  Whisk dressing again and pour over mixture, gently mixing to combine.  Onto a large serving platter lay butter lettuce and arrange salad on top.  This mixture also taste delicious placed in a wrap with some shredded lettuce and cucumbers.  If making these I mix a little mayonnaise, fresh lime juice and fresh shredded basil to spread onto wrap and then add shrimp mixture (which I've strained into a colander so it's not too wet from the original dressing)

Lime and Coconut Pound Cake (I absolutely love pound cake, especially this one)

1 stick butter, soft
1 1/3 cups sugar
3 eggs
1 1/2 cups all purpose flour
1/2 tsp. salt
1/8 tsp. baking soda
1/2 cup sour cream
3 tsp. fresh lime zest
2 Tbl. fresh lime juice
1/2 cup sweetened flaked coconut (extra for garnish)
Glaze
2 cups powdered sugar, sifted
4 Tbl. fresh lime juice
3 tsp. fresh lime zest (garnish)

Preheat oven to 325 degrees.  Butter and flour a 9x5 loaf pan.  In a bowl; stir together flour, salt and baking soda.   In a bowl of electric mixer beat butter until creamy about 2 minutes.  Slowly add sugar, beating until fluffy.  Add eggs one at a time beating to combine.  Alternate adding the flour mixture and sour cream to the butter mixture, beginning and ending with flour.  Beat on low after each addition.  Stir in lime zest, juice and 1/2 cup coconut.  Pour batter into prepared pan.  Bake for 1 hour and 15 minutes or until wooden pick inserted in center comes out clean.  Cool in pan on wire rack for about 10 minutes then turn out onto rack.  Cool completely before adding glaze.  For glaze; in a bowl add powered sugar and whisk in lime juice.  Pour glaze over cooled cake and sprinkle on coconut flakes and lime zest.  Bet ya can't eat just one piece!

Rhubarb Crisp

Filling
6 to 7 cups fresh rhubarb
1 3/4 cups sugar
1/4 cup all purpose flour
pinch of salt
1 egg, lightly beaten
1 1/2 tsp. cinnamon
1 tsp. pure vanilla extract or almond extract
Topping
1 1/2 cups butter, cold
1 1/2 cups brown sugar, packed
2 cups all purpose flour
2 cups oatmeal
1/2 cup pecans, chopped
1/2 tsp. baking powder

Filling; in a bowl combine sugar, flour, cinnamon and salt, mixing well.  Combine beaten egg, vanilla and mix to combine, gently mix in rhubarb.  Pour into a 9x13 baking pan.  Topping; in another bowl mix topping ingredients together until crumbly and pour over rhubarb mixture.  Bake for about 45 to 55 minutes or until lightly golden brown.  Remove to cooling rack.  Serve with whipped cream or vanilla ice cream. 

Old Fashioned Cherry Pudding Cake - this comes from my mom's recipe files, but I'm sure most of you have had similar such as; chocolate pudding cake or lemon pudding cake (love that). I've given this recipe a little lift with the addition of lime zest and rum extract.  This  cake  is one of my sister Sandy's favorites.

Cake
1 cup sugar
2 Tbl. butter, soft
1 egg
1 cup all- purpose flour
1 tsp. baking powder
1/2 cup whole milk
1 (15 oz.) can cherries in syrup, drained and juice reserved (like the Oregon brand)
1/3 cup almonds, lightly toasted and finely chopped
2 tsp. fresh lime zest
Sauce
1 cup juice from cherries, you might need to add cold water to make 1 cup
1/2 cup sugar
1 Tbl. all purpose flour
1 Tbl. butter
1/2 tsp. pure vanilla extract
1/2 tsp. rum extract

Preheat oven to 325 degrees.  In a bowl, add flour, baking powder and salt.  Butter a 9x9 square baking dish.  In a bowl of electric mixer, cream butter and sugar.  Add the egg and mix well.  Add the dry mixture alternating with milk and ending with flour mixture.  Add cherries, lime zest and nuts and mix gently.  Pour batter into prepared pan and bake for about 45 minutes or until golden brown.  Sauce; in a saucepan add reserved cherry juice, sugar and flour and whisk together.  Boil for about 10 minutes or until sauce thickens.  Turn off heat and stir in butter, vanilla and rum.  Remove cake from oven and place on wire rack, with a toothpick or wooden pick poke holes on top of cake and pour most of the sauce on top.  Wait a bit so it will absorb then add rest of sauce.  Serve with french vanilla ice cream or freshly whipped cream that you added to 1 1/2 cups heavy whipping cream, 1/4 cup powdered sugar and 2 tsp. finely chopped lime zest.

Rhubarb Cake - y'all know how much I love rhubarb well here is a cake from my mom Dorothy's recipe file that is really good.  I certainly do miss my mother!

Cake
1 cup sugar
1/2 cup butter
4 large egg yolks, beaten
1 cup whole milk
1 tsp. pure vanilla extract
2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt
3 cups rhubarb, sliced into pieces
1/4 cup sugar (her recipe calls for 1/2 cup, but I don't like it too sweet)
1 (3 oz.) package strawberry jello (I know it's strange)
3 cups mini marshmallows
Powdered sugar (garnish)

Preheat oven to 350 degrees.  Grease and flour a 9x13 baking pan.  In a bowl of electric mixer cream the butter and sugar until light and fluffy.  Add egg yolks, milk and vanilla and mix well.  In a bowl, add flour, baking powder and salt and mix.  Add this mixture to the batter and mix to combine.   Place the rhubarb on the bottom of the prepared baking pan.  Sprinkle over 1/4 cup sugar, the strawberry jello mix and then layer on the marshmallows.  Pour the cake batter over all of this and bake in the oven for about 35 to 45 minutes or until cake is set.  Remove cake to wire rack and allow to cool completely.  Dust the cake with sifted powdered sugar.  My mom used to take a paper doily and place over cooled cake, then she would dust the powdered sugar on top.  Carefully she would remove the doily and Voila there was a beautiful design on the cake.  She was a very cleaver and beautiful baker!  This delicious sugar laden cake can be served with vanilla ice cream too. 

Bon Appetit

"When they call on me, I will answer; I will be with them in trouble. 

I will rescue and honor them." - Psalm 91:15

"If my people who are called by my name will humble themselves and pray

and seek my face and turn from their wicked way, I will hear from heaven." - 2 chronicles 7:14

"Trust in the Lord with all your heart; do not depend on your own understanding. 

Seek his will in all you do, and he will show you which path to take. 

Don't be impressed with your own wisdom. 

Instead, fear the Lord and turn away from evil." - Proverbs 3:5-7

"Humble yourselves under the mighty power of God,

and at the right time he will lift you up in honor." - 1 Peter 5;6