Happy Easter to You - Brunch

Wishing you a very blessed and happy Easter. Easter is celebrating Jesus' victory over death and mankind's hope for eternal life.  "Praise be to the God and Father of our Lord Jesus Christ!  In His great mercy He has given new birth into a living hope through the resurrection of Jesus Christ from the dead..."  1 Peter 1:3


Decorating for Easter doesn't have to be hard or the same old thing you might normally do.  Here are a few springtime suggestions for a lovely Easter table.  Try going; elegant, natural (a la outdoors), whimsical or vintage.  Bring out the "good dishes" crystal and silver. If you are serving outdoors try filling clay pots with vases full of water them place inside the clay pots and add big bouquets of fresh cut flowers, or bunches of herbs and lavender.   Use a colorful quilt or gingham fabric (I love gingham) as a tablecloth.  Place handfuls of colorful jelly beans strewn on the table.  When Jerry and I lived on the farm I purchased a rather large weathered picnic table with benches, sanded it then added a heavy coating of white wash.  For Easter one year, I had Jerry move it to the grass under the mulberry tree.  I added vintage lace tablecloths,  an antique silver candelabra, white cushions on the benches and white plates with mismatched vintage silver flatware. Crystal stemware and big vases of flowers completed the table and it was simply beautiful.  Try adding an array of lovely crosses to your decor for a beautiful effect.  Serving indoors; use gorgeous pastel tablecloths with enchanting colored Easter eggs in attractive baskets with wheat grass.  Place blown out colored Easter eggs in pretty egg cups and fill with colorful jelly beans.  Add a bounty of chocolate bunnies and chocolate eggs in vintage silver vessels.  Be creative with place cards, such as using cupcakes or decorated sugar cookies with the guests name decorated on them.  Don't forget the kids table, making it special by purchasing cute gingham fabric for a table cloth and adding soft stuffed Easter bunnies or little yellow chicks.  Fill clear glass containers with pastel candy Easter eggs and place inside some gorgeous silk flowers.   Remember, don't leave out those colored hard boiled eggs too long for the health reasons.

He Lives

Happy Easter!  Allelujah!

Jesus Christ, He lives!

Serve Him to receive salvation;

Eternal life he gives!

by Joanna Fuchs

Our Easter menu will be; Salmon, Asparagus, Artichoke and Goat Cheese Quiche, Apple Chicken Sausage, Fruit Salad, Fluffy Buttermilk Biscuits, Rosemary Lemon Red Potatoes, Lemony Lemon Bread with Fresh Strawberries and Freshly Whipped Cream.  Champagne, Sparkling Punch, and Coffee

Pink Punch

2 cans (12 oz each) frozen pink lemonade concentrate, thawed
8 cups white cranberry juice cocktail
2 qts. club soda, chilled
Lemon slices (garnish)
ice cubes

Stir together concentrate and cranberry juice.  Cover and chill for up to 24 hours. Stir in club soda just before serving.  To serve; add ice to glasses pour in punch and garnish with lemon slice.  Note:  you can also replace the club soda with bottle(s) of Champagne.  Maybe make one for adults with Champagne and one for kids with club soda.

Beautiful Fruit Salad with Honey Dressing

3 Starfruit, sliced
5 Kiwi, peeled and sliced
1 container fresh blueberries
1 container fresh blackberries
1/2 cantaloupe, peeled and sliced into bite sized pieces
1/2 honeydew, peeled and sliced into bite sized pieces
2 mango's, sliced and diced into bite sized pieces
1/2 fresh pineapple, peeled and diced into bite sized pieces
Dressing
1/2 cup plain yogurt
1/4 cup fresh lime juice
1/4 cup honey
2 tsp. fresh lime zest

In a bowl whisk yogurt, fresh lime juice, honey and lime zest, place into beautiful serving bowl. Cut fruit and tumble into a crystal serving bowl. Serve with dressing on the side if desired.

Salmon, Asparagus, Artichoke and Goat Cheese Quiche (a friend of mine, Mandy in CA gave me this recipe and it's so good.  Mandy said it was from a Williams Sonoma cookbook and she tweaked it some.


Crust
2 cups all purpose flour
1 tsp. salt
1 cup cold butter cut into cubes
4 -6 Tbl. ice water
Filling
2 Tbl. butter
1 small sweet onion, thinly sliced
2 cans quartered hearts, or use frozen
1 bunch asparagus, cut into 1-in pieces
4 eggs
1 cup heavy whipping cream
1/2 cup whole milk
1 Tbl. fresh dill, chopped
salt and freshly ground black pepper
Tabasco, to taste
8 oz. smoked salmon
1  cup goat cheese, crumbled

Crust; In a electric mixer with paddle attachment mix flour, sugar and salt on low.  Add butter and mix until pieces are size of peas.  With mixer on low, add ice water 1 Tbl. at a time until dough just begins to come together.  Transfer dough to plastic wrap and shape into a disk.  Wrap in plastic and refrigerate for 1/2 hour.

Roll dough on lightly floured work surface into 15-inch circle about 1/4-inch thick.  Transfer to a 9-inch springform pan and press dough into bottom and up sides.  If any dough overhangs the rim snip it off.  Prick the bottom of crust with a fork and freeze 20 minutes.

Preheat oven to 350 degrees.  Line the frozen crust with parchment paper and fill partially with dried beans.  Bake for about 20 minutes.  Remove beans and parchment and bake crust another 8 minutes.  Remove from oven and cool on rack.  Raise the oven temperature to 400 degrees.

Filling - In a saute pan melt butter and add onion cooking until softened.  Add the asparagus and artichokes and cook for about 5 minutes.  Remove from heat.  Beat the eggs in a bowl with cream, milk, 1 tsp. of dill, salt and pepper.  Place the springform pan on baking sheet.  Pour about half of the egg mixture into the crust and bake in oven until the filling is partially set about 20 minutes.  Scatter half of the onion mixture over the partially set egg mixture.  Sprinkle in half of the salmon and goat cheese.  Pour remaining egg mixture and add remaining onion mixture, salmon and goat cheese.  Sprinkle remaining dill on top. Bake for about 40 to 50 minutes.  If crust if browning too fast, cover with strips of foil.  Remove from oven when done and place on cooling rack to cool. To unmold, remove springform ring.  Cut into wedges to serve.

Apple Chicken Sausage - this one's easy; go to specialty store or grocer, purchase your favorite apple chicken sausage and when you are ready to prepare, place on outdoor grill or pan fry.  How easy was that? Of course, if you really want to you can make your own, but give yourself a break, after all you're already the hostess with the mostest!

Flaky Buttermilk Biscuits - my mom got this recipe from a friend when they lived in Baton Rouge, LA.  People down there sure know how to make biscuits and there isn't a cook in the south who doesn't have the "perfect" biscuit recipe.


2  cups all purpose flour
1 Tbl. baking powder
1 Tbl. sugar
1 tsp. salt
4 Tbl. cold butter, cut into pieces
2 Tbl. shortening (Crisco)
3/4 cup cold buttermilk, maybe a little more (no low fat for these please)
2 Tbl. butter, melted for brushing


Preheat oven to 400 degrees.  In a bowl of food processor combine flour, baking powder, salt and sugar.  Pulse several times to combine. (mom's recipe required using your hands not a food processor). Add the butter and Crisco and pulse until mixture resembles pea sized crumbs.  Place this mixture into a bowl and pour in buttermilk.  Mix with fork until dough comes together.


Turn dough out onto floured surface and knead.  Pat dough out into a rectangle about 1-inch thick, fold dough over itself a few times so you get a flakier biscuit.  Using a 2-inch cutter cut the biscuits and place on an ungreased baking sheet.  If you are doubling recipe or making a entire sheet pan full you can place them snugly together.  Brush the tops with melted butter and bake 15 to 20 minutes or until tops are nicely golden brown.  Brush top again with butter and serve these delicious delights. You really might consider making a couple of batches as they go fast.  Remember, add some jam, butter, and honey to pretty bowls to serve with these delicious biscuits.

Baby Red Potatoes with Rosemary and Lemon

3 lbs. small red potatoes, scrubbed and dried
1/4 cup olive oil
6 garlic cloves, sliced
3 Tbl. fresh rosemary
salt and freshly ground black pepper
Italian parsley, chopped
1 lemon juiced and zested (juice half of the lemon)

I like to first take a paring knife and remove a small portion of the potato skin in the middle of the potato going all the way around.  This of course is optional, but I like the look of it.  Preheat oven to 400 degrees.  Place potatoes on baking sheet and mix with olive oil, lemon juice,  and season with salt and pepper.  Bake in 400 degree preheated oven for about 1 hour or until golden brown and tender.  About the last 20 minutes of baking sprinkle with garlic, rosemary and a little more lemon juice.  Remove from oven, taste for seasonings and place on serving platter sprinkled with fresh lemon zest and parsley.

Lemony Lemon Bread with Strawberries (makes 2 loaves)

3 cups all purpose flour
1/2 tsp. salt
2 cups sugar
1/2 cup fresh lemon juice
2 Tbl. fresh lemon zest
2 tsp. baking powder
4 eggs
1 cup butter, melted
1 cup whole milk
1 tsp. pure vanilla extract
Glaze
1/2 cup powdered sugar
2 to 3 Tbl. fresh lemon juice
Garnish
Strawberries sliced (if they are sweet don't add any sugar, if they need some sugar just mix in a small amount)
Heavy Whipping Cream - whip with a little powdered sugar

Preheat oven to 350 degrees.  In a bowl, mix flour, salt, baking powder and lemon zest.  In large bowl of electric mixer beat sugar, vanilla and butter together.  Add the lemon juice and beat.  Mix in the eggs until mixture is smooth.  Add the dry ingredients and stir mixed, then add milk and beat.  Spread the batter equally into two loaf pans and bake for about 30-40 minutes. Remove from oven and cool on wire racks.  Next, whisk together the glaze; set aside.  Remove the loaves from oven and using a skewer poke holes all over the top.  Spoon over the glaze and and continue applying.  Let the loaves sit for 15 minutes before removing from pans.  To serve; slice pieces of lemon bread and slice in half, place on serving plates, add spoonfuls of strawberries and top with dollop of whipped cream.

Bon Appetit

"Praise the Lord! Praise the Lord, O my soul!  While I live I will praise the Lord;

I will sing praises to my God while I have my being"

Psalm 146:1-2

Easy Breezy Dinner

Even I have those days when I say to Jerry "what are we going to have for dinner, I don't feel like cooking."  Then we go back and forth, with I don't know should we just go out or order take out.  I open the frig and stare, (it's packed) then I open the pantry and stare, (it's packed) then the freezer (it's packed.)  After standing and staring for a few minutes I've decided this reminds me of when I go into my closet and announce very loudly "I don't have anything to wear!"  Finally, after hemming and hawing I decide to cook something easy.  My daughter keeps telling me to post more beef dishes instead of all the chicken I post, so this one's for you Britt. When we did eat beef this flank steak recipe was simple, delicious and makes great sandwiches the next day. 

Refreshing Strawberry Spritzer

3 cups strawberries, cut in halves
1/4 cup orange flavored liqueur
1 bottle dry white wine, chilled
1 (32 oz.) bottle sparkling water, chilled

Place berries and liqueur in blender, cover and blend on high until smooth.  Pour about 3 Tbl. mixture over ice in 8 glasses and stir in about 1/3 cup wine and 1/2 cup sparkling water.  Garnish glass with whole berry. 

Delicious Chilled Avocado Soup

3 large Haas avocados, peeled and seeded
2 1/2  - 3 cups chicken stock (good quality) you can also use vegetable stock
1 Tbl. fresh lime juice
salt and freshly ground black pepper
Tabasco, I like lots
1/3 cup sour cream
1 cup whipping cream
1/4 cup fresh cilantro, chopped
1 ruby red tomato, peeled and seeded
Fresh chives, snipped

In a blender, add 2 1/2 avocados, chicken stock, lime juice, sour cream and blend until smooth.  Add tomato and cilantro and pulse until tomato is coarsely chopped, do not puree.  Pour into a bowl, stir in whipping cream, taste and season with salt, pepper and Tabasco.  Chop the extra 1/2 of avocado and stir into soup.  Refrigerate soup for an hour or two and then serve with a sprinkling of chives.

"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."  Luciano Pavarotti

Flank Steak, Asian Style - doubles easily

1 (2 lb.) flank steak
2 Tbl. fresh lemon juice
2 Tbl hoisin sauce
3 Tbl. soy sauce
1/4 cup Worcestershire sauce
freshly ground black pepper
1 Tbl. fresh ginger, minced
2 cloves garlic, minced
1/4 cup fresh cilantro, chopped

In a large glass casserole dish, combine the lemon juice, hoisin, soy, Worcestershire, black pepper, ginger, garlic and cilantro. Add steak, cover and marinate in frig for a couple of hours, turning a couple of times.  Preheat your grill and remove steak from marinade.  Grill to desired doneness.  When grilled place on carving board and loosely cover with foil and let rest for 10 minutes.  Slice the meat on diagonal and serve with lime cilantro rice.

Lime Cilantro Rice

3 cups water - you can also use chicken stock
1 Tbl. butter
salt to taste
1 1/2 cups long grain white rice
2 tsp. fresh lime zest
3 Tbl. fresh lime juice
3/4 cup fresh cilantro, chopped
freshly ground black pepper (to taste)
2 scallions, sliced on diagonal

Bring salted water to a boil, stir in butter and rice.  Cover and reduce heat to low and simmer about 20 minutes or until rice is tender.  Stir in zest, juice and cilantro, taste and adjust seasonings.  Place on serving platter and sprinkle on scallions.

Snappy Snow Peas

1 lb. snow peas
2 Tbl. sesame seeds, lightly toasted
2 scallions, sliced thinly on diagonal
freshly ground black pepper
salt to taste
2 Tbl.  sesame oil
2 Tbl. soy sauce
1/4 to 1/2 tsp. red pepper flakes

Fill large pot with salted water and bring to a boil.  Add snow peas and cook for about 1 minute and drain well, pat dry with paper towels.  Heat a saute pan, lightly toast sesame seeds, remove and set aside.  Add sesame oil, snow peas, red pepper flakes, scallions and saute for a minute, add soy sauce. Taste and season with black pepper and salt if needed.  Place in serving bowl and sprinkle on sesame seeds.

Little Warm Chocolate Delights (they make me melt with happiness!)

1 1/2 sticks butter
6  oz. bittersweet chocolate, chopped
3 eggs, room temp.
3 egg yolks room temp.
6 Tbl. sugar
1 Tbl. pure vanilla extract
pinch of salt
5 Tbl. all purpose flour
Fresh blackberries or raspberries (garnish)
Freshly whipped heavy cream (whipped with a little powdered sugar (2 Tbl.) and  splash of vanilla)
extra butter and flour for greasing and dusting ramekins

Preheat oven to 375 degrees. Butter and flour six (6 oz) ramekins.  In a saucepan, melt chocolate with the butter over low, let cool a little.  In a bowl of electric mixer, combine eggs, yolks and sugar and beat until pale about 10 minutes.  Mix in the vanilla and salt.  Beat in the flour.  Add the chocolate mixture and beat until thick and glossy about 5 minutes.  Pour batter equally into the ramekins.  Place ramekins on baking sheet in oven and bake about 10 minutes, do not over bake.  Remove to cooling rack and run knife around edges and invert onto dessert plates.  Garnish with freshly whipped cream and berries. 

Bon Appetit

"The Lord will guide you continually, and satisfy your soul in drought,

and strengthen your bones; You shall be like a watered garden,

and like a spring of water, whose waters do not fail." 

Isaiah 58:11

Cheese, Please "Life is great. Cheese makes it better" - Avery Aames

Colette once said "If I had a son that was about to marry, I would say to him "beware of a young woman that does not like wine, truffles, music and cheese."


Welsh Rarebit - Savory sauce of melted cheese and other yummy ingredients served over toast.  This dish originates from Great Britain in the 18th century.  Eighteenth-century English cookbooks reveal that this dish was considered to be a delicious supper or tavern dish.


1 cup Stilton cheese
1 cup blue cheese (or any crumbly cheese you enjoy)
2 Tbl. butter
3 Tbl. all purpose flour
2 egg yolks, whisked
1 tsp. dry yellow mustard (or English mustard)
1 1/2 tsp. Worcestershire sauce
1 tsp. paprika
pinch of cayenne
5 oz. Guinness (strong dark beer)
12 sliced good quality rustic bread, sliced about 1-inch thick
Ruby red tomatoes, sliced
Italian parsley, chopped (garnish)


In a saucepan melt butter over medium and whisk in the flour cooking for about 1 minute, add egg yolks and stir for 30 seconds.  Slowly whisk in the Guinness, but do not boil.  Add half of the cheese and stir until creamy, continue adding cheese until you've stirred it all in.  Stir in Worcestershire sauce, mustard, paprika, and cayenne.  Add a little salt and freshly ground black pepper to taste, mixing well.


Toast the bread lightly, place on baking sheet and pour sauce over each slice of bread, turn on broiler and let the top get bubbly and golden.  Add slice of tomato and parsley and enjoy. If you like you can also add a slice of ham on the bread before you add the cheese sauce.


Ricotta Buttermilk Pancakes with Fresh Berries - this makes a lot of pancakes so you can cut the recipe in half if desired.  These are good when serving a crowd.


Berries
Raspberries
Strawberries, sliced
Blueberries
Powdered sugar
Fresh lemon or orange zest
Fresh lemon or orange juice
Pancakes
2 3/4 cups Ricotta cheese
4 cups buttermilk
4 oz. butter, melted
1 Tbl. pure vanilla extract
6 cups all purpose flour
3 Tbl. sugar
2 Tbl. baking powder
1 Tbl. baking soda
6 eggs, lightly beaten
1 tsp. salt
2 tsp. fresh lemon or orange zest


Preheat oven to 200 degrees.  In a crystal serving bowl add berries, mix with powdered sugar and zest; set aside  In a bowl of electric mixer beat ricotta, buttermilk, butter and vanilla.  In another bowl, mix dry ingredients.  Whisk dry ingredients into wet ingredients, but do not overmix or they will turn out tough.  Heat your griddle and pour some batter to make cakes.  Place cakes on serving platter and place in oven to keep warmed until you are ready to serve the family or crowd.  To serve, place cakes on serving plates, add some berries and pure maple syrup or what I love is to take sugar free jam, melt down in a saucepan until thinned out and pour over pancakes.  You can also sprinkle with powdered sugar too.  Serve with some crisp cooked bacon or sausage, scrambled eggs can be added too.  I'm getting hungry for breakfast!

Easy Delicious Red Pepper Dip

6 roasted bell peppers in a jar with 1 Tbl. juice
5 oz. cream cheese, soft
1 tsp. fresh lemon juice
1 tsp. fresh lemon zest
salt and freshly ground black pepper
warm grilled pita bread
Italian parsley, chopped


Chop the peppers finely and put in a bowl, add the cream cheese, lemon juice, pepper juice, salt, pepper, parsley and zest and stir together until blended.  Chill in frig for about 1 hour.  Serve with warm pita bread.


Marinated Vegetable Sandwich with Maytag Blue Cheese


2 French baguettes, sliced in half lengthwise
4 portabella mushrooms, stems removed
4 red peppers, grilled and sliced
1 sweet onion, sliced
1 cup canned artichokes, quartered
2 cups arugula
1 cup Maytag Blue cheese (or your favorite)  I also like using Provolone cheese on these
2 garlic cloves, minced
salt and freshly ground black pepper
1 Tbl. Worcestershire sauce
4 Tbl. sherry vinegar
2 Tbl. Dijon
1/4 cup olive oil


Preheat grill.  In a bowl combine vinegar, Worcestershire, Dijon, garlic and whisk in olive oil.  Season with salt and pepper.  Brush the portabella mushroom with vinaigrette and place on grill.  Grill on both sides until tender.  Grill the onions and peppers too.  Slice the mushrooms into pieces and place all of the vegetables into vinaigrette and stir well.  Brush bread with a little olive oil and grill lightly.  Pile the vegetables and arugula on bread, add cheese and top with top layer of bread, cut into sections to serve and you might want to add a toothpick to hold them together.


Greek Burgers with Feta Tzatziki


1 1/2 lbs. ground beef, ground lamb or ground turkey (or a mixture of either)
salt and freshly ground black pepper
1 tsp. oregano
3 garlic cloves, minced
1 Tbl. Worcestershire sauce
1 tsp. mint, chopped
1 Tbl. fresh lemon juice
1 tsp. fresh rosemary, chopped
1/4 cup roasted red bell peppers, drained and chopped
1/4 cup Italian parsley, chopped
Lettuce
Ruby red tomatoes, sliced thinly
Red onion, thinly sliced
6 Kaiser rolls, lightly toasted
Tzatziki Sauce
1/2 cup Feta cheese
1/2 English cucumber, grated on paper towels to absorb moisture
1 1/2 cups Greek yogurt
2 garlic cloves, minced
3 Tbl. fresh dill, chopped
salt and freshly ground black pepper
1 tsp. fresh lemon juice


Make tzatziki sauce by combining all sauce ingredients into a small bowl and stirring well. Taste and adjust seasonings adding salt and pepper.  Cover and refrigerate until ready to use.  For burgers; In a large bowl, add all ingredients (except lettuce, tomatoes, onion and rolls) and mix gently.  Form into 6 patties.  Heat grill and brush burgers with olive oil on both sides.  Grill to desired doneness.  Butter rolls and lightly grill.  To assemble; add tomato, lettuce, onion and burger to bottom bun and top burger with feta tzatziki sauce add top bun.

Corn Cheese Pie

Pastry
1 cup all purpose flour
1/2 tsp. salt
6 Tbl. shortening, chilled
2 Tbl. ice water
Filling
3 eggs
1/3 cup whipping cream
1 tsp. salt
freshly ground black pepper
Tabasco
1 small can chopped green chilies, drained
1/2 onion, finely chopped
2 cups whole kernel corn (best right off cob, but you can use frozen)
1 cup Sharp Cheddar cheese, shredded
8 strips bacon, cooked crisp

Preheat oven to 400 degrees.  In a bowl, sift flour and salt together.  Cut in half of the shortening until mixture resembles meal, then cut in remaining shortening until it resembles the size of peas.  Add water mixing with a fork until just moistened.  Shape into a ball and roll out on lightly floured work surface. Place in a 9-inch pie plate and flute edges.  To prepare filling; in a bowl, combine eggs, cream, salt and pepper, beating until smooth.  Add onion, green chilies, corn, cheese, bacon and Tabasco and pour into pastry.  Bake for 25 to 30 minutes.

Grilled Tuna and Cheese Sandwich - I love a good tuna sandwich

1 (12 oz) can albacore tuna, drained
1/2 red onion, minced or 4 scallions, sliced thinly including green part
salt and freshly ground black pepper
4 ciabatta rolls, split (or bread of your choice, but make sure it's a good artisan bread, that has a good bite to it)
8 slices Sharp cheddar cheese or Havarti cheese
1 tsp. lemon zest
juice of 1/2 lemon
2 tsp. fresh dill, chopped
mayonnaise (to your liking)
dill pickle slices (optional)
1/4 cup Italian parsley, chopped

In a bowl, mix all ingredients except pickles and of course bread.  Spread butter lightly on the outside of the rolls.  Place one piece of cheese on both top and bottom pieces of bread, add pickle slices then pile on the tuna.  Press rolls together and place sandwiches on griddle or panini press and cook until cheese melts and bread is nicely browned.
 
Buffalo Chicken Chopped Salad


4 chicken breasts
all purpose flour
salt and freshly ground black pepper
dash of cayenne
vegetable oil for sauteing
Marinade
1 cup buttermilk
2 Tbl. Tabasco
salt and freshly ground black pepper
1 head romaine lettuce, chopped
3 stalks celery, sliced
1 pint of grape tomatoes, sliced in half
1 small red onion, thinly sliced
2 bunches radishes, sliced
1 Englilsh cucumber, thinly sliced
Croutons
Extra blue cheese (for sprinkling)
Dressing
1/2 cup Maytag blue cheese (or your favorite)
1/2 cup mayo
6 Tbl. buttermilk
2 Tbl. Tabasco


In a bowl mix marinade and add chicken breasts, refrigerate for at least 1 hour.  Place all dressing ingredients into a bowl and whisk together, adding more buttermilk if too thick.  Refrigerate dressing.  Remove chicken from marinade and drain off excess marinade.  On a plate mix some flour, cayenne, salt and pepper lightly dredge chicken in flour mixture.  In a large saute pan, add oil and heat up over medium high. Add chicken and fry until nicely browned and cooked through.  Remove chicken to cutting board and cool slightly then sliced into pieces.  Place salad ingredients (except extra blue cheese) into a large bowl and toss with dressing.  Place on attractive platter and add cooled chicken pieces and sprinkle with extra blue cheese pieces.

"Age is something that doesn't matter, unless you are a cheese" - Billie Burke

Filet Mignon with Mushroom and Blue Cheese Sauce - dedicated to my daughter who loves this.  Since we don't eat beef when I make it Jerry and I will have a pork chop or chicken with the sauce. 


4 (8 oz) filet mignons
salt and freshly ground black pepper
4 slices bacon (good quality) diced
1 small onion, diced
1 tsp. fresh thyme, chopped finely
1 tsp. fresh rosemary, chopped finely
8 oz. button mushrooms, cleaned and sliced
3 garlic cloves, minced
2 cups heavy whipping cream
1 cup blue cheese (we like Maytag)
pinch of nutmeg
3 Tbl. Italian parsley, chopped
3 Tbl. freshly grated Parmesan cheese


Heat a large saute pan and add 1 Tbl. olive oil and 1 Tbl. butter.  Season filets with salt and pepper and sear for about 3 to 4 minutes on each side or longer if depending on your desired doneness.  Transfer filets to a warm platter and cover loosely with foil.  Note:  if you are using chicken or pork chops cook longer. In the same pan you seared filets, add bacon and saute until crispy. Remove to paper towels to drain, leave most of bacon fat in pan. Add onions, garlic and mushrooms cooking for about 3 minutes until tender. Remove most all of fat from pan and whisk in cream, herbs, nutmeg and bacon. simmer for 3 minutes stirring often.  If there is any juices which have accumulated on platter with meat add those to pan and stir in blue cheese and Parmesan and simmer for about 1 minute, add back in bacon.  Taste and adjust seasonings.  Remove foil from platter, pour sauce over the fillets and sprinkle with parsley.


Cheesy Potatoes


4 lbs. russet potatoes cut into 1/4-inch cubes
3 tsp. chili powder
salt and freshly ground black pepper
6 Tbl. butter, cubed
1 package bacon, sliced and cooked crispy, drained on paper towels
8 oz. sharp cheddar cheese
8 oz. Ranch dressing
5 scallions, sliced including green part


Preheat oven to 400 degrees.  Lightly grease a 9x13 baking pan.  Place the potatoes in dish and season with chili powder, salt and pepper.  Evenly distribute the butter over the potatoes.  Cover dish with foil and bake 1 hour until potatoes are tender.  Remove from oven.  In a bowl, mix cheese, scallions, bacon and ranch dressing.  Pour this mixture over potatoes and mix gently.  Place back in oven and cook for another 15 minutes.  If desired, place under broiler to get bubbly and browned.

Cheese Enchiladas with Red Sauce - A little history into the enchilada which first originated in Mexico and means to add chile pepper to literally season.  The people living in the lake region of the Valley of Mexico traditionally ate corn tortillas folded or rolled around small fish (I wonder if this is where fish tacos first originated?)  The Spanish gave it the name tortilla.  In the nineteenth century, enchiladas were mentioned in the first Mexican cookbook "El cocinero mexicano" which was published in 1831 and in another cookbook in 1945.

As a Mexican street food, enchiladas were simply corn tortillas dipped in chili sauce and eaten without any fillings.  They now have many versions which are distinguished by their sauces and fillings.  All I know is I love, love, love them!!

1 cup Crema or sour cream
1/3 cup vegetable oil
12 corn tortillas
4 cups Monterey Jack (or pepper jack cheese) shredded
1 white onion, finely chopped
shredded chicken (optional)
5 scallions, sliced thinly including green part (for garnish)
1/2 cup fresh cilantro, chopped (for garnish)
iceburg lettuce, shredded (for garnish)
ruby red tomatoes, diced (for garnish)
1/2 cup Cotija cheese (for garnish)
Sauce - I learned to make this sauce when I lived in San Diego and took a Mexican cooking class
8 ancho chilies
12 guajillo chilies
4 tsp. vegetable oil
1 medium white onion, chopped
4 garlic cloves, chopped
2 tsp. Mexican dried oregano
1 tsp. ground cumin
4 medium ruby red tomatoes, seeded and chopped
salt and freshly ground black pepper

Wipe the chiles with damp paper towels.  With scissors, cut off tops and cut each chile lengthwise and remove seeds and veins.  In a dry skillet toast the chiles about 3 seconds on each side, holding them down with spatula until barely blistered and aromatic.  Do not burn because if you do, start over.  Submerge the chiles in a bowl of hot water and soak about 20 minutes.  Next step, heat the oil in skillet over medium low and cook the onion and garlic until they start to brown about 6 minutes.  Stir in the oregano and cumin and immediately transfer to a blender.  Taste the chile water.  If it has a pleasant taste and is not bitter, add 1/2 cup chile water to blender, along with 1/4 cup water.  (if it's bitter, discard the chile water and add 3/4 cup water).  Blend the mixture for 1 minute or until sauce is smooth, scraping down sides.  Pour sauce through a fine mesh strainer into a bowl.  Discard remaining pieces left in strainer.  Transfer sauce to a saucepan and simmer for 15 minutes on low heat, stirring occasionally.  It is now ready to use or cover and refrigerate for 5 days.

Enchiladas - Keep sauce warm for the next step.  Preheat oven to 350 degrees.  In saute pan, heat oil and with tongs dip the tortillas one at a time in the hot oil until limp about 3 seconds.  Drain on paper towels.  Stack tortillas and keep warm.  Spoon about 1/4 cup of sauce on dinner plate and lay 1 tortilla on the plate and turn to cover with sauce.  In a 9x13 baking dish add a little of sauce to bottom of pan (not too much).  Top each tortilla with about 1/4 cup cheese and 2 tsp. chopped onion (note if adding shredded chicken do it at this time).  Roll up and place seam side down in baking pan.  Repeat until all tortillas are filled and rolled.  Pour about 1 cup remaining sauce over enchiladas to cover completely.  Store remaining sauce for another use.  Sprinkle remaining cheese on top and bake about 15 minutes.  Note:  I like to make two pans and freeze one for those days when you don't want to cook.  Garnish with Cotija cheese, crema or sour cream, cilantro, scallions, lettuce and tomatoes. 


Vegetable Bake


10 oz. broccoli, steamed and chopped
10 oz. package frozen lima beans
6 oz. Sharp Cheddar cheese, shredded
1 cup onion, chopped
3 garlic cloves, minced
1/4 cup butter
1 (14.5 oz) can whole tomatoes, drain and reserve liquid
1 tsp. seasoning salt and freshly ground black pepper
1 cup soft bread crumbs
1/4 cup fresh Parmesan cheese, grated
1/4 tsp. dried thyme


Cook broccoli until tender, then add in same pot lima beans for just a couple of minutes. Drain both well.  Place broccoli and beans into a baking dish which you have buttered.  Sprinkle cheddar cheese over broccoli and lima beans.  In a saucepan, add 2 Tbl. of butter and saute onions and garlic until softened.  Stir in flour and cook for 2 minutes.  Gradually whisk in liquid from tomatoes, stirring until smooth and thickened.  Dice the tomatoes and add to the sauce seasoning with seasoning salt, pepper and thyme.  Pour sauce over cheese layer.  Melt remaining 2 Tbl. butter; add bread crumbs and toss.  Stir in Parmesan cheese and sprinkle bread crumb mixture over sauce layer.  Bake for 25 minutes and topping is browned.  Place under broiler for a couple minutes, but watch carefully. 

Greek Tartlets


1 package pie dough or make your own
1 egg
3 egg yolks
1 1/4 cup whipping cream
5 oz. Feta cheese
12 Greek olives, pitted and halved
fresh rosemary


Grease 12-hole small muffin pan.  On a lightly floured work surface, roll out pie dough to 1/8 to 1/4 inch thick.  Cut the dough into rounds and place in pans and prick bottoms with fork.  Place a square of foil onto each dough, add some dried beans and blind bake in 400 degree oven for 10 minutes.  Remove foil/beans and bake for another 2 minutes.  In a bowl, place egg, yolks and cream, season with salt and pepper and whisk.  Crumble the feta into the tartlet shells and spoon over egg mixture.  Place 2 olive halves and sprinkling of rosemary on each tart.  Bake for 15 minutes or until filling is just set.  Remove to cooling rack and serve cold or warm.


White Out Pizza (my favorite)


1 large homemade pizza crust
2 cups fresh mozzarella cheese, shredded
2 cups fresh Monterey Jack cheese, shredded
2 cups fresh ricotta cheese
1 cup fresh Parmesan cheese, grated
fresh basil, rolled and sliced (to your taste)
salt and freshly ground black pepper
3 tsp. oregano
1/4 cup Ranch dressing (optional)
Other options; sauteed white onions, cooked chicken breast, shredded


Preheat oven to 425 degrees.  Place your crust on a pizza stone.  Mix ricotta cheese with oregano (and you can add Ranch dressing if desired).  Spread this over crust, then add mozzarella, Jack and Parmesan.  Season with salt and pepper.  At this time you can add optional ingredients if desired.  Place in oven and bake for about 15 minutes or until cheese is bubbly and melted and nicely browned.  Remove from oven and add fresh basil on top.


Twice Baked Potatoes with Roasted Garlic and Gouda


6 nice size Russet potatoes, cleaned and dried
1 head of garlic, roasted
whipping cream
1/2 stick of unsalted butter, melted
2 cups Gouda, shredded
1/4 cup Parmesan cheese
Fresh chives, snipped
salt and freshly ground black pepper
You can also add horseradish - delicious


Preheat oven to 400 degrees.  Slice just a little off top of garlic and place on heavy duty foil (doubled) drizzle olive oil over garlic and season with salt and pepper.  Roast for about 1 hour or until very tender.  Remove from oven to cool.  At the same time you are roasting garlic, add cleaned potatoes to oven to cook for about 1 hour or until tender when pricked with fork.  Remove potatoes from oven and allow to cool slightly.  Gently remove a top portion of each potato and scoop out pulp.  Place potato mixture into a bowl, add garlic which you have squeezed out of each garlic pod and mash potatoes and garlic. To that, add some butter, heavy cream and season with salt and pepper.  Mix in 1 cup Gouda and all of Parmesan cheese.  Place potato mixture back into potato jackets, sprinkle with more Gouda and chives.  Place on baking sheet and put back into oven for about 20 minutes until heated through and cheese is melted. 


Cheese and Sausage Grits - lots of calories!


1 qt. chicken stock (good quality)
2 qts. heavy whipping cream
1 lb. stone ground grits
1 stick butter
1 pound cheddar cheese (or your favorite cheese)
1 small round package Jimmy Dean spicy sausage
Tabasco, to taste
2 Tbl. fresh chives, snipped
Italian parsley, chopped


In a saute pan, crumble sausage and cook until nicely browned and cooked through.  Drain well and set aside.  In a large saucepan, bring the stock and cream to a boil, add the grits and stir for about 5 minutes, add butter and cook over low for about 30 minutes or until nice and smooth.  Stir in the cheese, cooked sausage, Tabasco (to taste), parsley and chives.  Taste season with salt, pepper.  Note: you can also add sauteed onions, scallions, bell peppers, fresh corn kernels or anything else you might enjoy.  Darlin, I just love grits!


Cheesy Beer Soup


2 cloves garlic, minced
1 cup carrots, diced
1 onion, diced
1 cup celery, diced
1 lb. bacon, diced
Tabasco
Pinch of cayenne
salt and freshly ground black pepper
3 cups chicken stock (good quality)
2 cups beer (not dark) but a good quality beer
1/3 cup butter
1/3 cup all purpose flour
3 cups half and half
1 cup whipping cream
6 cups Sharp Cheddar cheese, shredded
1 Tbl. Dijon
2 tsp. Worcestershire sauce
1 tsp. dry Coleman's mustard


In large Dutch oven, add bacon and cook until crispy, remove to paper towels.  Remove most of the bacon grease and then add carrots, onions, celery and garlic and cook for about 5 minutes.  Pour in chicken stock and beer.  Simmer until vegetables are tender, remove from heat.  Heat the butter in a large saute pan and whisk in flour, cooking about 3 minutes.  Gradually stir in milk and cook until thickened. Remove from heat and stir in cheese.  Whisk cheese mixture into beer mixture.  Stir in Dijon, Worcestershire and dry mustard.  Add Tabasco and cayenne.  Taste and season with salt and pepper.  Bring to a simmer, stir in bacon.  Serve with warm French bread and a crisp green salad.


"Many's the long night I've dreamed of cheese - toasted, mostly" - Robert Louis Stevenson


Smoked Salmon and Cheese Sandwich - Simply delicious I must say


8 slices of really good artisan bread, sliced about 1/2-inch thick
smoked salmon (I like mine piled on, so use as much as you like)
Gruyere cheese, shredded (use lots so it's gooey and melty)
butter, softened
1 (8 oz.) package cream cheese, soft
fresh lemon zest
fresh lemon juice
fresh dill, snipped (to your taste)
freshly ground black pepper
1 Tbl. fresh chives, snipped
1 Tbl. capers, chopped (optional, but I love them)


In a bowl, add cream cheese, fresh zest, lemon juice, dill, black pepper, chives and capers (make this to your taste, I happen to like a strong lemon taste), mix well. Spread on 4 pieces of bread, then pile on salmon and shredded cheese.  Place top piece of bread and butter both sides of bread.  Place in a hot pan and cook until nicely browned on each side and cheese is melted.  Remove and sink your teeth into the wonderful, full flavored sandwich that sits before you!!


Pimiento Cheese Dip - A Southern Staple


1 1/2 cups mayonnaise
6 oz. roasted red peppers in a jar, drained and chopped
1/3 cup scallions, chopped including green part
1 jalapeno, seeded and minced
8 oz. extra sharp Cheddar cheese, shredded
8 oz. pepper Jack cheese, shredded
3 Tbl. fresh cilantro, chopped
Tabasco, to taste


Preheat oven to 350 degrees.  In a large bowl, stir together mayonnaise, peppers, scallions and jalapeno.  Stir in cheeses and Tabasco and spoon into a lightly sprayed baking dish.  Bake for 30 minutes or until golden and bubbly hot.  Serve with chips or French bread baguette slices (toasted if desired)


Rhubarb Cheesecake - I recently tried this cheesecake and it was very good especially with my favorite ingredient; rhubarb


Crust and topping
2 cups all purpose flour
2/3 cup brown sugar, packed
2/3 cup butter
1/4 cup slivered almonds, chopped finely
Filling
2 cups fresh rhubarb, chopped
3/4 cup sugar
1/4 cup water
Cream Cheese
2 (8 oz) packages cream cheese, soft
2/3 cup brown sugar, packed
2 eggs
1 cup sour cream (not light)


Preheat oven to 325 degrees.  In a saucepan, heat filling ingredients to boiling over medium heat.  Reduce to medium low and cook 10 minutes, stirring frequently.  Remove from heat and set aside.  Wrap the outside of a 9-inch springform pan with heavy duty foil (double wrap pan).  In a bowl, mix crust/topping ingredients until crumbly.  Press half the mixture in bottom of springform pan.  Bake 12 minutes or until lightly golden brown.  Reduce heat to 300 degrees and cool crust on cooling rack.  In large bowl of electric mixer, beat cream cheese, brown sugar until fluffy and blended.  Add eggs one at a time and blend well.  Add sour cream and beat until well blended.  Pour over crust, top with rhubarb mixture, then add remaining topping mixture.  Place foil wrapped cheesecake in roasting pan. Pour in about 1 to 2 inches of boiling water up sides of pan making sure not to get any water into cheesecake pan.  Bake at 325 for about 1 hour 15 minutes or until cheesecake is set but just a little wiggly.  Let cheesecake rest in oven for about 15 minutes then carefully remove cheesecake from roasting pan to cooling rack.  Cool for about 30 minutes and refrigerate.


Raspberry Fool


1 cup ricotta cheese
3 Tbl. powdered sugar
2 tsp. freshly grated orange zest
3 Tbl. grand mariner or 1/4 cup fresh orange juice
1/2 tsp. pure vanilla extract
1 cup heavy whipping cream
two pints of raspberries
sliced almonds, lightly toasted


In a food processor add ricotta, powdered sugar, orange zest and vanilla, blend until smooth.  In a bowl, add whipping cream with a little powdered sugar and beat until stiff peaks form.  Gently fold into ricotta mixture.  In another bowl, add raspberries and add grand mariner, mix gently.  In 6 dessert glasses, add a dollop of ricotta mixture, top with a few raspberries, more ricotta, more berries and a dollop of ricotta mixture, topping with a sprinkling of toasted almonds.  I also like a little drizzle of honey over the top.
 

Tropical Coconut and Mango Cheesecake


Crust
2 cups coconut macaroons, crushed and crumbled finely
1/4 cup butter, melted
Filling
3 (8 oz) packages cream cheese, soft
1 1/4 cups sugar
2 Tbl. cornstarch
1 tsp. rum extract
3 eggs
1 cup sour cream (not light)
1 (20 oz.) jar mango slices, drained and chopped


Preheat oven to 350 degrees.  Wrap the outside of 9-inch cheesecake pan with heavy duty foil (double wrap).  Mix crust ingredients and press in bottom of pan.  Bake for about 10 minutes and remove to cooling rack.  Lower oven temp to 325 degrees.   In large bowl of electric mixer, beat cream cheese, sugar, cornstarch and rum extract until  light and fluffy.  Beat in eggs one at a time until blended.  Stir in sour cream and mango.  Pour over crust, place cheesecake into roasting pan and pour boiling water about 1 to 2 inches up side making sure not to get any water into cheesecake pan.   Bake for 1 1/2 hours until just set but still jiggles.  Turn off oven and let rest in oven for about 15 minutes before carefully removing to cooling rack.  Cool on rack for about 30 minutes then store in frig.  To serve, slice and add a dollop of freshly whipped cream which you have added some powdered sugar and rum extract.

Bon Appetit

"May the God of hope fill you with all joy and peace."

Romans 15:13

Ooh la la, Ooh la la, Ooh la la - French

"You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients".  Julia Child

French cuisine is a style of cooking originating from France and varies according to the season.  In 17th century a notable chef, La Varenne who cooked for Napoleon and other dignitaries moved toward fewer spices and more liberal usage of herbs and creamy ingredients which was the beginning of modern cuisine.  Cheese and wine are a major part of the cuisine with many variations, some being regulated by laws.  French cuisine was codified in the 20th century by Georges Auguste Escoffier whom I have mentioned before.  There are many dishes that are considered part of the nation's national cuisine, such as; baguettes, truffles, croissants, beouf bourguignone, coq au vin, foie gras, tare tatin, madeleines, cassoulet, duck confit, quiche lorraine, baba au rhum and crepes just to name a few.

There are 22 regions noted below with different diverse foods and styles of cooking.  Traditionally each region of France has its own distinctive cuisine.

Paris and Ile-de-France - are central regions where almost anything from the country is available.  Thousands of restaurants exist in Paris and almost any cuisine can be had here.  High quality rated restaurants spring up continually in this region.


Champagne, Lorraine and Alsace - Game and ham are popular as well as special sparkling wine known as Champagne.  High quality fruit preserves are known from Lorraine as well as quiche Lorraine.  Alsace is heavily influenced by German food culture, such as, wine and beers.


Nord-Pas-de-Calais, Picardy, Normandy and Brittany - (love that name, our daughter was named after this region) - The coastline supplies many crustaceans, sea bass, monkfish and herring.  Normandy has top quality seafood, such as scallops and sole, while Brittany has a supply of lobster, crayfish and mussels.  Normandy has a large population of apple trees which are used in cider and Calvados.  They also grow wheat, sugar beets and chicory.  Thick stews also come from this region.  Buckwheat grows widely in Brittany and is used in the region's galettes (flat, round or free-form crusty cakes) where this dish originated.


Loire Valley and central France - High quality fruits such as pears, strawberries and melons come from the Loire Valley as well as cherries grown for the liqueur Guignolet.  Fish, wild game, lamb cattle, fowl and high quality goat cheeses.  Vegetables, mushrooms and vinegars are a specialty of the region. 


Burgundy and Franche-Comte - Burgundy is know for its wines.  Pike, perch, river crabs, snails, poultry, beef, red currants, black currants (for the making of Creme de Cassis) , honey cake, and cheese are all specialities of these regions.  Dijon mustard is also a Burgundy cuisine. 


Lyon-Rhone-Alpes - Fruit and young vegetables are popular in the Rhone valley.  Poultry, guinea foul and fish from the lakes and mountains the the Alpes area.  Lyon and Savoy supply high quality sausages whereas, speciality cheeses come from the Alpine regions. 


Poitou-Charentes and Limousin - Oysters come from the basin, while mussels come from the Bay of Aiguillon.  High quality produce and goat cheese too.  Cattle (Limousin) and poultry is raised in Challans, and Charente which is said to produce the best butter and cream in France.  Cognac is made in this region.  The woodlands have game and high quality mushrooms.


Bordeaux, Perigord, Gascony and Basque country - The cuisine of this region is often heavy and farm based. Bordeaux is known for its wine.  Fishing is popular in the region.  The Pyrenees support lamb and high quality cheeses.  Beef, free range chicken, turkey, pigeon, capon, goose and duck.  Gascony and Perigord cuisines include high quality pates, terrines, confits and margrets and of course it's famous for foie gras (one of my all time favorites - simply delicious!) 


Toulouse, Quercy and Aveyron - The famous black Perigord truffle can be found in this region.  High quality hams and dry sausages, white corn is also grown for the use in fattening the ducks and geese for foie gras.  Haricot beans are grown in this area.  Lamb, unpasteurized ewe's milk for quality cheeses.  The volcanic soils create flinty cheese and amazing lentils.  Mineral waters are produced in high volume in this region. 


Roussillon, Languedoc and Cevennes - Oysters, mussels and speciality fish.  High quality Roquefort comes from this area.  There are mushrooms, chestnuts, berries, honey, lamb, game, sausages, pates and goat cheeses produced here.  Snails and wild boar can be found too.


Provence and Cote d' Azur - Regions known for citrus, vegetables, herbs and fruits producing the largest supplies of these ingredients in France.  Olives which create superb olive oil and lavender used in many dishes.  Herbs such as; thyme, sage, rosemary, basil, savory, fennel, marjoram, tarragon, oregano and bay leaf.  Honey is also a prized ingredient of the region.  Seafood proliferated through the coastal area.  Goat cheeses, air-dried sausages, lamb, beef and chicken as well as garlic and anchovies.  Truffles are seen in Provence during the winter.


Last, but not least Corsica - Goats and sheep on the island of Corsica are used to prepare dishes such as stufato, ragouts and roasts.  Cheeses are produced as well as chestnuts.  Acorns are used to feed the pigs and boars which supplies much of the island's cuisine.  Fresh fish and seafood abound.  Pork makes fine hams, sausage and other items.  Clementines, lemons, nectarines and figs grow here too.


Breakfast in France might start with a croissant or pain au chocolat with coffee or tea.  Lunch was once a two hour mid-day meal.  In some smaller towns, the two hour lunch is still customary and Sunday lunches are often longer and are taken with family.  Dinner often consists of three courses with a salad offered before the cheese or dessert plate.  Beverages to start the meal are called an aperitif and during the meal wines and waters (to clear the palate) are welcomed.  To finish the meal liquors are welcome, such as grand Marnier or Cognacs.

Garlic is the "vanilla" of Provence - French proverb

Quiche Lorraine - We must include one of France's most famous dishes

Homemade pie crust for (10-inch tart pan)
2 cups bacon, chopped
4 large eggs
1 1/2 cups heavy whipping cream
1/4 tsp. freshly grated nutmeg
salt and freshly ground black pepper
1 cup Gruyere cheese, shredded

Make the tart shell and prick the tart in a few places.  Place in freezer for 20 minutes.  Preheat oven to 400 degrees.  Place tart in oven and bake for 10 minutes, remove and cool on cooling rack.

In a saute pan, add bacon and cook until crispy. Remove from pan and drain on paper towels. In a bowl, whisk eggs and whipping cream, season with freshly grated nutmeg, salt and pepper.  Spread cheese in bottom of cooled tart shell, top with bacon and pour on beaten egg mixture.  Place in oven and bake for about 30 minutes.  Garnish with freshly chopped parsley or snipped chives.

Vichyssoise - chilled potato and leek soup

2 large russet potatoes, peeled and thinly sliced
3 large leeks, washed well and thinly sliced (use only white to just the light green part)
2 Tbl. butter
3 cups chicken stock (good quality)
salt and freshly ground black pepper (you are to use white pepper, but I like black)
1 cup heavy whipping cream
1 cup whole milk
fresh chives, snipped

In a large Dutch oven melt the butter on low and stir in leeks, sauteing until they are light golden brown.  Add the stock and potatoes (season with a little salt) and bring to simmer, cover and cook for about 45 minutes.  Remove mixture and puree to a fine puree.  Return back to pan add milk and pepper, bring back to simmer.  Remove from heat and stir in cream.  Taste and adjust seasonings.  This soup is traditionally served chilled, but you can also serve warm.  Ladle into bowl and sprinkle with snipped chives. 

French Bistro Salad

2 cups bacon or Canadian bacon, diced
2 bunches of frisee lettuce (also called curly endive)
1 large shallot, minced
3 Tbl. extra virgin olive oil, divided
3 Tbl champagne vinegar
1 tsp. Dijon
salt and freshly ground black pepper
4 eggs
dash of white vinegar

Cook bacon in saute pan until crisp, remove from pan and drain on paper towels.  In the same pan you cooked bacon, remove most of the bacon grease, add shallot and cook until softened.  Remove pan from heat and whisk in 2 Tbl. olive oil, vinegar, mustard, salt and pepper.  In a large bowl add lettuce, crisp cooked bacon and pour dressing over tossing to coat. 

In a saute pan add about 1-inch of water to a boil, add dash of white vinegar.  Crack each egg into a small bowl and slide into boiling water, reduce heat to low.  Cover pan and poach eggs for about 4 minutes.  Divide the salad among 4 plates and top each with a poached egg.  Add a nice grind of black pepper, and serve.

Light and Refreshing Tomato Salad

1 lb. gorgeous red tomatoes (fresh from your garden or farmers market are best)
1 sweet onion, thinly sliced
4 Tbl. extra virgin olive oil
1 tsp. Dijon
1 Tbl. fresh squeezed lemon juice
4 Tbl.  fresh Italian parsley, chopped
3 Tbl. fresh snipped chives
salt and freshly ground black pepper

Wash tomatoes and cut them into nice slices.  Place tomatoes on paper towel lined baking sheet and sprinkle with salt and leave for about 1 hour.  After 1 hour, remove tomatoes from paper towels and arrange tomatoes and onions overlapping on serving platter.  Whisk the olive oil, Dijon and lemon juice and drizzle over tomatoes.  Sprinkle with parsley, chives and ground black pepper. 

Pissaladiere - delicious warm or cool

2 large sweet onions, thinly sliced
4 garlic cloves, chopped
4 tsp. fresh thyme
salt and freshly ground black pepper
1 (2 oz) can anchovy fillets, drained and fillets halved lengthwise (or if you love them like my husband you can use more)
40 Nicoise olives, pitted
1 lb of pizza dough or bread dough

In a large saute pan add 1/4 cup olive oil and saute onions for about 30 minutes, until nicely softened and caramelized.  Add to onions, the garlic, 1 tsp. thyme an season with salt and pepper, cooking about 6 minutes more. 

Preheat oven to 425 degrees.  Spray a 15x10x1 inch pan with cooking spray.  On a lightly floured work surface roll bread dough into a 15x10 rectangle and place on prepared pan pressing out to edges of pan.  Spoon onions evenly over the top and place anchovy fillets over onions in a lattice pattern and place olives inside the sections of lattice.  Sprinkle with remaining thyme.  Bake for about 25 to 30 minutes or until lightly browned on bottom.  Remove to cutting board, cool slightly and cut into squares.

Pistou Soup served with Herb Palmiers

1 Tbl. butter
1 Tbl. olive oil
1 cup white onion, chopped
1/2 cup celery, chopped including leafy green tops
2 garlic cloves, finely chopped
1/2 cup leeks, chopped (only use white to light green part)
1 tsp. fresh thyme, chopped
salt and freshly ground black pepper
4 cups hearty chicken stock (good quality)
1 cup carrots, chopped
1/2 cup beautiful fresh red tomatoes, chopped
1 cup white beans, cooked (if you desire you can use canned, but rinse)
1 cup kidney beans, cooked (if you desire you can use canned, but rinse)
1 cup haricot vert (French green beans)
1 1/2 cups cooked shell pasta

Pistou
4 oz. fresh basil
6 garlic cloves, sliced
1 cup freshly grated Parmesan cheese
2/3 cup extra virgin olive oil
salt and freshly ground black pepper

In large stockpot over medium add butter and oil and saute onion, celery and garlic until vegetables are softened.  Add leeks, thyme and season with some salt and pepper cooking for about 3 more minutes.

Pour chicken stock into pan with vegetables and add carrots, tomatoes and all the beans.  Bring to simmer uncovered for about 30 minutes.  Stir in cooked pasta and remove from heat.

Pistou; In a food processor add all ingredients to form a smooth paste.  To serve; Ladle the soup into bowl and drizzle some pistou on each serving.  Serve with Palmiers (recipe below)

Herb Palmiers - these are a savory version of the normally sweet, flaky cookies that look like little scrolls

1/3 cup packed fresh basil leaves
4 cloves garlic, crushed
1/4 cup olive oil
1/2 lb. puff pastry
1 egg, beaten
freshly ground black pepper

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.  In food processor, pulse basil, garlic and olive oil until it forms fine paste.  Roll out puff pastry into a 15x12 rectangle.  With a pastry brush spread the basil paste in a thin even layer over the dough.  Starting at long ends of rectangle, loosely roll each side inward until they meet in middle.  Brush with egg.  Slice the pastry crosswise into 1/4-inch palmiers and arrange on baking sheet (you should end up with about 30).  Sprinkle palmiers with black pepper and bake for 12-15 minutes until they puff and turn a lovely golden brown.  Remove from baking sheet and serve warm or room temp.

Roast Garlic Chicken - one of my favorites (easy, delicious and great company fare)

1 (3 1/2 to 4 lb.) chicken
salt and freshly ground black pepper
2 heads of garlic. separate cloves, peel one 1 head of garlic
4 Tbl. butter, soft
1 lemon, juiced and sliced in half
2 shallots, peeled
1 cup chicken stock (good quality)

Preheat oven to 400 degrees.  In a bowl add butter, and squeeze in lemon juice, mix well.  Rub lemon butter inside and outside of chicken.  Season inside and outside with salt and pepper.  Place lemon sections inside cavity of chicken with 1 head of garlic and both shallots.  Tie legs together with kitchen twine.  Spread the remaining garlic cloves in the center of roasting pan and set chicken on top, breast side up.  Pour 1 cup of stock into pan and roast chicken for 1 hour, basting occasionally.  After 1 hour check chicken with a meat thermometer in the thigh, it should register between 175 and 180 degrees.  When chicken is cooked remove from oven and cover loosely with foil and let rest for about 10 minutes.  Remove chicken and garlic cloves to platter and garnish with a bunch of Italian parsley inside cavity or carve chicken and place on platter with garlic and garnish with parsley.  If desired you can make a pan sauce from the drippings.  Serve with mashed potatoes and roasted vegetables.

Potato Galette

2 large russet potatoes, peeled
1 Tbl. each of olive oil and butter
sea salt and freshly ground black pepper
1 tsp. fresh rosemary, chopped
Italian parsley, chopped

Preheat oven to 450 degrees.  With a mandoline, slice potatoes about 1/16 inch.  Heat a 9- inch cast iron skillet until very hot, add oil and butter.  Arrange potatoes overlapping spiral to fill pan.  Season well with salt, pepper and rosemary.  Place in oven for about 25 minutes until golden crispy browned, do not stir.  Remove from oven, cut into wedges to serve and sprinkle with parsley. 

Provencal Tomatoes

6 ruby red ripe tomatoes
1 1/2 cups fresh white bread crumbs
1/4 cup scallions, minced including green part
1/4 cup basil leaves, minced
2 Tbl. Italian parsley, minced
2 tsp. garlic, minced
1 tsp. fresh thyme leaves, remove from stem and mince
salt and freshly ground black pepper
1/2 cup Gruyere cheese, grated
olive oil

Preheat oven to 400 degrees.  Cut the cores from tomatoes, removing as little as possible.  Cut tomatoes in half crosswise and with your fingers, remove the seeds and juice.  Place the tomato halves on baking dish sprayed lightly with a little cooking spray. 

In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, salt and pepper.  Fill the cavities with the bread crumb mixture and drizzle with a little olive oil.  Bake for 15 minutes or until tender.  Sprinkle cheese on top and drizzle with a little more olive oil on each tomato and bake for about 1 more minute or until cheese melts and is bubbly.

Sauteed Fennel

6 fennel bulbs
1 large shallot, sliced
1 garlic clove, minced
1 cup dry white wine
salt and freshly ground black pepper
1/2 cup Parmesan cheese
1 Tbl. butter
1 Tbl. olive oil
1/4 cup Italian parsley, chopped

Cut the tops and bottoms off the fennel bulbs.  Remove the two outer leaves and rinse the bulbs.  Slice into 1/2 inch thick slices.  In a large saute pan, heat the olive oil and butter and add the fennel, shallot and garlic.  Saute for about 5 minutes on medium.  Sprinkle with salt and pepper.  Add the wine, cover and cook for about 15 to 20 minutes until fennel is tender.  Taste and adjust seasonings.  Remove to serving platter, sprinkle with chopped parsley and Parmesan cheese.

Chicken with Mushrooms, Tomatoes and Olives (I love this dish)  serves 4 to 6  (This recipe doubles easily too)

1 chicken (cut into 8 serving pieces) be sure to wash and pat dry with paper towels
1/2 stick butter
1/4 cup all purpose flour
2 onions, chopped
4 garlic cloves, finely chopped
2 shallots, finely chopped
1 cup dry white wine
2 cups chicken stock (good quality)
1 Tbl. tomato paste
salt and freshly ground black pepper
1 cup green olives, pitted
1 cup Nicoise olives, pitted
1 lb. mushrooms, quartered
2 large cans whole tomatoes, drained and cut in half
bouquet garni - to make tie together with kitchen twine - 5 sprigs parsley, 1 bay leaf, 3 sprigs fresh thyme
Italian parsley, garnish

In a Dutch oven, heat butter and drizzle in a little olive oil.  Season chicken with salt and pepper, add the chicken to pan and brown the chicken pieces. Next, add onions and cook until golden.  Stir the flour into the butter in pan and reduce heat to medium cooking flour for about 4 minutes until nicely golden brown.  Stir in the tomato paste and cook about 1 minute.  Add garlic, shallots, stock, wine, bouquet garni, and season with salt and pepper.  Cover and reduce to medium low and simmer for about 35 minutes.  Skim the fat from surface during cooking time.  Remove and discard bouquet garni.  Keep chicken covered.

Next, place green olives in saucepan and cover with cold water.  Bring to a boil, drain and rinse with cold water, you are trying to remove salty taste.  In a saute pan heat some olive oil and add mushrooms cooking until browned, season with salt and pepper.

Add green olives, mushrooms, tomatoes and black olives to chicken in Dutch oven.  Simmer for about 8 minutes.

"Without butter, without eggs there is no reason to come to France" - Paul Bocuse 

French Bean Salad with Chive Lemon Vinaigrette

1 1/2 lbs. Haricot vert
1/4 cup Nicoise or Kalamata olives, pitted and roughly chopped
4 scallions, sliced thinly including green part
1 cup grape tomatoes, sliced in half
2 garlic cloves, minced
1/2 cup goat cheese, crumbled
salt and freshly ground black pepper
zest of 1 lemon (juice the lemon  for vinaigrette)
1/4 cup Italian parsley, chopped

Bring cold water to a boil in pot, add beans and a little salt.  Cook for about 4 minutes, remove to bowl of ice water to stop cooking.  When cooled, place on paper towels to remove moisture.  In a bowl, add beans, scallions, garlic, olives, cheese, zest, tomatoes, and parsley season with salt and pepper.  Make chive vinaigrette and pour over, mix gently and serve.

Chive Lemon Vinaigrette

1 Tbl. Dijon mustard
1 Tbl. fresh chives, chopped
3 Tbl. fresh lemon juice
6 Tbl. olive oil

In a bowl, add mustard, chives, salt, pepper and lemon juice.  Whisk in olive oil and mix well.  Pour over salad.

Garlicky Mushrooms

2 lbs. mushrooms, cleaned and quartered
2 Tbl. butter
2 Tbl. olive oil
8 garlic cloves, chopped
1/4 cup Italian parsley, chopped
salt and freshly ground black pepper

In large saute pan, heat butter and olive oil over high heat.  Add mushrooms to cover bottom of pan (you might need to work in batches).  Saute until nicely browned about 5 or 6 minutes.  I working in batches, remove mushrooms and add more.  When all mushrooms are nicely browned, place all back in pan and add garlic and parsley and cook for about 2 minutes.  Season with salt and pepper and remove to serving platter.

Another way, is to remove mushrooms, if any cooking liquid is left, reduce slightly and add 1 cup heavy whipping cream and 2 tsp. dry sherry.  Bring to a boil and reduce the sauce is slightly thickened.  Add back in mushrooms, garlic and parsley and cook for about 1 minute.  Taste and adjust seasonings, then remove to serving platter.

Pork Chops with Mustard Sauce

8 pork chops about 1 1/2 inches thick
salt and freshly ground black pepper
4 Tbl. butter
drizzle of olive oil
4 Tbl. Dijon mustard
1/2 cup water
1 cup heavy whipping cream
3 tsp. Cognac

I like to brine the chops; 1 gallon of cold water, add 1/2 cup salt and 1/2 cup honey or sugar.  Add chops and refrigerate covered for at least 2 hours.  Drain, rinse and pat dry. 

Sprinkle the chops with freshly ground black pepper.  Melt butter in large saute pan, add a drizzle of olive oil.  Add the chops and brown on each side about 3 minutes.  Whisk the water into the mustard and pour this over the chops.  Cover and cook on low for 20 minutes.  Remove chops and cook sauce to reduce by half.  Whisk in the heavy whipping cream, bring to a boil and cook for about 4 minutes, remove pan from stove and stir in Cognac.  Taste and adjust seasonings.  Place chops on platter and pour over sauce.  Sprinkle on fresh chopped parsley.

Coq au Vin

1 chicken cut into 8 pieces, rinsed and patted dry
3 shallots, sliced
5 garlic cloves, sliced
2 cups Pinot Noir
1 1/2 cups beef stock (good quality)
2 tsp. tomato paste
salt and freshly ground black pepper
1/2 lb. mushrooms, sliced
1/2 lb smoked bacon cut into pieces
1 small bag frozen pearl onions (thawed and patted dry)
1 sweet onion, chopped
parsley
1 Bouquet Garni
Vegetable oil
3 Tbl. all purpose flour

In large Dutch oven heat oil and add chicken browning well on each side.  Add chopped onion and cook for about 3 minutes.  Sprinkle chicken with flour and reduce to medium and cook about 3 minutes. Add tomato paste and cook for about 1 minute. Add shallots, garlic, wine, stock and bouquet garni.  Stir and season with salt and pepper.  Reduce heat to medium low and cover, simmering about 30 minutes.  Skin to remove any fat.

In a large saute pan, cook bacon until crisp and drain on paper towels. Remove most of bacon fat and add mushrooms cooking on high for about 3 minutes.  Season with salt and pepper, remove mushrooms to a bowl.  Add pearl onions and cook for about 3 minutes, add to mushrooms.

When chicken is cooked through, remove to casserole.  Discard bouquet garni and strain sauce through a sieve.  The sauce should be fairly thickened.  If too thick add a little water to loosen.  Add the bacon, mushrooms and onions to chicken and pour over sauce, simmering for about 6 minutes.  Sprinkle with chopped parsley and serve.  Serve with a nice salad and French baguette.

Simple Poached Salmon with Homemade Tarragon Mayonnaise

6 cups cold water
2 cups dry white wine
2 yellow onions, sliced
1 celery rib
1 carrot, cut into pieces
2 lemons, sliced
2 garlic cloves
2 bay leaves
2 sprigs of fresh dill
2 tsp. salt
1 1/2 tsp. white peppercorns
1 large whole salmon fillet with skin attached to one side

Bring everything to a boil in large roaster pan (except salmon), reduce heat and simmer for 20 minutes.  Carefully add the salmon simmering for about 20 minutes.  When salmon is cooked to desired doneness, gently remove salmon from pan and pat dry. You can either chill the salmon  (I like it chilled) or serve immediately. Place salmon on serving platter and add tarragon mayonnaise to side.  Add sprigs of fresh tarragon as garnish.

Tarragon mayonnaise

1 large egg yolk
1 Tbl. Dijon mustard
2 tsp. fresh tarragon leaves, chopped
1 cup salad oil
juice of 1/2 lemon
1 Tbl. ice water
sea salt and freshly ground black pepper
Cayenne pepper

To a food processor add egg yolk, mustard and tarragon.  Pulse for a few seconds to blend.  With machine on, add half the oil by pouring in slow steady stream.  Alternate the last half of the oil with the lemon juice until incorporated.  Add 1 Tbl. of ice water and pulse for a few seconds.  Season with salt, pepper and cayenne, and pulse.  Place mayonnaise into covered container until ready to use.

Lemon Cream Sole (you can also use any other mild fish fillets too)

2 lbs. sole fillets
2 Tbl. butter
salt and freshly ground black pepper
1/4 cup all purpose flour
3/4 cup heavy whipping cream
zest of 1/2 lemon
1 Tbl. fresh lemon juice
3 Tbl. fresh parsley, chopped

In large saute pan (non-stick) melt butter, sprinkle fish with salt and pepper.  Dust the fish with flour and shake off excess.  Place fish in pan and cook for about 2 minutes on each side until lightly browned.

Add the cream and lemon zest to pan.  Bring to simmer and cook for about 2 minutes. Stir in lemon juice and parsley, taste and adjust seasonings adding more salt and pepper if needed.

Desserts - Ooh la la

White Chocolate Fruit/Nut Candy

6 oz. white chocolate
6 Tbl. walnuts, chopped
6 Tbl. dates, chopped
3 tsp. crystallized orange peel, finely chopped

Line a baking sheet with parchment paper.  Melt chocolate in double boiler.  With heaping teaspoonfuls drop the chocolate on to parchment and spread into a 2-inch circle.  Quickly sprinkle with walnuts, dates and orange peel, lightly pressing into chocolate.

Blackberry Clafouti - Love, love, love this - I first learned to make this in culinary school and we made it with every type of fruit imaginable.  Blackberry, raspberry, cherry and pear are my favorites.

1 Tbl. butter, soft
1 cup whole milk
1/4 cup heavy whipping cream
2/3 cup all purpose flour
3 eggs
1/4 cup sugar
1 Tbl. orange zest
2 tsp. pure vanilla extract
1/4 tsp. salt
4 cups fresh blackberries
powdered sugar for dusting

Preheat oven to 350 degrees.  Butter a 9-inch deep dish pie plate with butter.  In large bowl, whisk the milk, cream, flour, eggs, sugar, zest, vanilla extract and salt until a smooth batter forms.  Spread 3/4 of batter into prepared pan and bake for 3 minutes.  Watch batter closely it should just begin to thicken.  Transfer dish to cooling rack and arrange blackberries over hot batter.  Pour remaining batter over blackberries and bake for 35 to 40 minutes or until pick inserted comes out clean.  Remove from oven and sprinkle with powdered sugar and serve.

Crepes - fill with whatever your heart desires (ice cream, berries, fruit, mousse, etc) top with sauces such as; chocolate, vanilla, berry or dust with powdered sugar or a dollop of freshly whipped cream.  Simply delicious.

2 cups all purpose flour
2 1/2 cups whole milk
4 eggs
2 Tbl. butter, melted
pinch of salt
1/2 vanilla bean (seeds removed)
vegetable oil for pan

Sift flour and mix with salt in a bowl.  Make a well and pour in eggs and stir well. Slowly pour in milk and stir until batter has small bubbles that form on surface.  Stir in melted butter.

Pour a little vegetable oil on paper towel and wipe small non stick pan or crepe pan with paper towel.  Pour in 2-3 Tbl. of batter and quickly move pan around so batter spreads evenly covering the surface with a thin layer.  Let cook for about 1 minute, the flip with a metal spatula and cook other side for about 30 seconds.  Repeat steps until all batter is used.  Stack cooked crepes on plate.

Strawberry Marscapone

1 cup strawberries
1/4 cup sugar
2 cups Marscapone cheese
3 Tbl. whole milk
2 tsp. balsamic vinegar
2 Tbl. honey
1 lemon, zested

In a bowl, stir the marscapone, sugar and milk together, adding some lemon zest to mixture.  Cut berries into quarters. Mix the honey and vinegar together.  In individual serving glasses, layer marscapone with strawberries and repeat until finished.  Pour a little of the honey/vinegar sauce over the top. 

Orange Madeleine's - this comes from a friend of mine in Edmonds, WA, thanks Gail.

1/2 stick unsalted butter
1 Tbl. honey
1 tsp. pure vanilla extract
3/4 cup all purpose flour
1 tsp. baking powder
3/4 tsp. ground cardamom
1/4 tsp. salt
1/4 cup sugar
2 eggs
3/4 cup powdered sugar
1 tsp. orange zest
2 Tbl. fresh orange juice

Brush madeleine molds with butter and set aside.  Make the batter by melting butter in saucepan, remove from heat and stir in honey and vanilla.  Let cool 10 minutes.  Whisk the flour, baking powder, cardamom and salt in a bowl and set aside.

Preheat the oven to 325 degrees. Stir together the sugar and eggs in bowl and gently fold in the flour mixture until combined.  Add butter mixture and fold in until combined.  Cover with plastic and refrigerate 30 minutes.

Spoon batter halfway into each mold of pan.  Tap pan to eliminate air bubbles.  Bake about 7 to 8 minutes.  Transfer to cooling rack and let cool slightly.   Unmold cookies onto rack and cool.

Glaze; Stir together powdered sugar, juice and zest in bowl and brush each cookie using a pastry brush with glaze.  Let rest 15 minutes.

Oranges in Champagne - simple, elegant and classic what more could you ask for?

8 seedless oranges (pick beautiful oranges at the height of their flavor)
1 bottle French champagne or a beautiful domestic sparkling wine

Peel and section all of the oranges (free of any membranes, the white stuff.)  Place the sectioned oranges (their juice too) in a crystal serving bowl or individual crystal goblets.  Place on your table and pour over the chilled Champagne and serve.

As the weather has been heating up here in Texas, I feel like going on a French countryside picnic with my hubby, Jerry.  We might go to a lake or just down to the San Gabriel River park here in Georgetown.  It is such a lovely park with lots of nice shade trees and the meandering river through the park is so peaceful.  

First off, we will need a beautiful French tablecloth, something in a lovely blue, yellow and white design (so French), some fresh flowers with fragrant herbs included maybe in a vintage glass vase.

I will serve a nice crusty baguette, some French cheeses, such as; brie and Roquefort. Foie gras (one of my favorites, oui!) will definitely be on the menu and fresh strawberries, with a bottle of Champagne.  Quiche Lorraine might find it's way into the picnic basket too.

Sounds heavenly and romantic.  Ooh, la, la! 


Bon Appetit

"He shall eat curds and honey when he knows how

to refuse the evil and choose the good."

Isaiah 7:15