Later in the morning we all rode bikes along the ocean with the cool breezes blowing in our hair, the birds chirping, all the while watching the surfers take the waves, and having the sun shine the entire day. Taking a break, we all felt like lazy peaceful cats curled up on the warm sand watching the crashing blue waves. Next, we went to an amazing Mexican cafe with a lush courtyard that had a beautiful splashing, cascading, tranquil water fountain surrounded with gorgeous tropical plants. We dined on the most exciting robust food chased down with flavorful, tart, salty sweet margaritas. Needless to say, we were all very happy.
Later that evening all of us went to Newport Beach down where all the yachts are docked and had a lovely seafood dinner at Blue Water Grill sitting outside while sipping great California wine and watching the sunset over the water. Blue Water has wonderful food and great service, plus you can't beat the view.
One day we were there, Jerry and I took Britt and Derek to the Queen Mary for their amazing brunch. It has been named one of the the top Sunday brunches in the U.S. and although we all thought it was good, I'm not quite sure I'd give it that top honor. The brunch was a very lavish spread located in the elegant Grand Salon, the ships original first-class dining room. They had live entertainment and free-flowing champagne served in 1930's style glasses. They offered an omelet bar, breakfast foods, Eggs Benedict, towering bread bar, Belgian waffles, platters of fresh fruit, vast array of salads, my favorite smoked salmon, shrimp, oysters, mussels and a charcuterie selection of smoked meats and global cheeses. Entrees consisted of roasted turkey, prime rib, Asian fusion, Italian dishes, Mexican dishes, Sushi and some really fantastic halibut. They had a wide selection of fresh pastries, cakes, pies and signature desserts including chocolate covered strawberries and ice cream sundaes. I ate my share of seafood and we all indulged in champagne. I must say, the coffee was perfect too.
One of our favorite places to eat is the Harbor House Cafe in Sunset Beach. On Saturday morning we met a childhood friend of mine from Anacortes there. Kathy and her husband live in the area and we haven't seen each other since high school so it was fun to catch up, see photos, take pictures, etc. My son-in-law was surfing that morning so off Britt, Jerry and I went to meet Kathy. Britt, Kathy and I ordered my favorite California Omelet stuffed with thick bacon, roasted turkey, cheese and fresh large pieces of avocado and served with their wonderful crispy hash browns. You just don't get these type of hash browns in Texas. I think Kathy had fresh fruit and toast with hers. Jerry ordered the Greek omelet stuffed with baked ham, onions, bell peppers, tomatoes, spices and feta cheese. Harbor House has a huge selection of omelette's, egg dishes, Mexican breakfasts, amazing biscuits and gravy, hot cakes, french toast as well as delicious soups, sandwiches (their fresh turkey sandwich is quite tasty). They offer burgers, wraps, Mexican, Italian, Quiche, steaks and seafood. We've never eaten anything at Harbor House that hasn't been good. Do you think I like the place??
Spinach Salad with Chicken, Goat Cheese and Raspberry Vinaigrette (Britt's speciality, she made this the first evening we arrived and it was delicious!)
6 cups baby spinach
1 1/2 cups baby arugula
1 small red onion, thinly sliced
1 cup goat cheese, crumbled
1 pint fresh raspberries
2/3 cup pecans, lightly toasted
3 chicken breasts
salt and freshly ground black pepper
Croutons
Dressing
1/4 cup raspberry vinegar
2 Tbl. seedless raspberry jam
2 tsp. Dijon
1/2 cup walnut oil or vegetable oil
1 Tbl. shallot, finely minced
salt and freshly ground black pepper
Wash spinach and arugula and spin dry; set aside. Slice chicken breasts in half and then into slices, season with salt and pepper. In a large saute pan, add a little oil and saute chicken until cooked through and lightly browned. Whisk all dressing ingredients together. On a platter or individual plates, arrange spinach and agrula. Top with chicken and remaining ingredients. Drizzle with dressing and add croutons if desired. Brittany served this with hot crusty garlic bread, wine and raspberry pie for dessert.
Brittany's Raspberry Pie (it was yummy honey, xo mom)
1 (14 oz.) can sweetened condensed milk
1/2 cup fresh lime juice
1 (8 oz.) carton Cool Whip, thawed
couple drops red food coloring
1 1/2 cups fresh raspberries
1 (9-inch) graham cracker crust or you can use baked pastry crust (she also uses a chocolate crust)
1 1/2 cups whipping cream
3 Tbl. powdered sugar
Fresh raspberries for garnish
In a bowl, combine condensed milk and lime juice. Fold in Cool Whip, food coloring (you want just a hint of pinkish red) and raspberries. Pour into pie crust and chill for a few hours. Whip whipping cream with a little powdered sugar. Remove pie from frig and pile on whipping cream, and scatter on some fresh raspberries. Slice and enjoy with a cup of coffee.
Britt's Easy Breezy No Bake Cheesecake
2 packages (sleeves) of graham crackers (or you can also use a chocolate crust)
11 Tbl. butter, melted
1 Tbl. lemon zest, finely minced
2 Tbl. sugar
2 (8 oz.) packages cream cheese, soft
1 (14 oz.) can sweetened condensed milk
1/4 cup fresh lemon juice
1 tsp. pure vanilla extract
Fresh strawberries, sliced (if they aren't sweet enough, add a little sugar and mix together)
Place graham crackers in zip lock bag and crush with rolling pin or blend in food processor. Pour crumbs into a bowl, add sugar, lemon zest and butter, mixing to combine. Press into a 9-inch springform pan, spreading up side about 2-inches pressing flat against side of pan. Chill crust in freezer for about 10 minutes. For filling; in bowl of electric mixer, beat cream cheese until smooth. Beat in condensed milk, lemon juice and vanilla, scraping down sides of bowl. Pour filling into crust, cover with plastic wrap and refrigerate about 3 hours. Remove from frig, unclasp sides of springform pan and remove cheesecake. Slice into pieces and add sliced strawberries on top, letting berry juice drizzle down sides.
Belgian Waffles with Berry Sauce - you will need a little time to make these. We enjoyed wonderful Belgian waffles on the Queen Mary
1 (.25 oz) package active dry yeast
1/4 cup warm milk (110 degrees)
3 egg yolks
3 egg whites
2 3/4 cups warm milk (110 degrees)
1/2 cup sugar
3/4 cup butter, melted and cooled
1 tsp. salt
2 tsp. pure vanilla extract
4 cups all purpose flour, sifted
In a bowl, dissolve yeast in 1/4 cup warm milk. Let stand about 10 minutes. In a large bowl, whisk the egg yolks, 1/4 cup of the warm milk and melted butter. Stir in yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups milk, alternating with flour and ending with flour. Beat the egg whites until they form soft peaks; fold into batter. Cover bowl with plastic wrap and let rise in warm place until doubled about 1 hour. Preheat waffle iron and brush with oil. Spoon about 1/2 cup batter onto center of iron. Close lid and bake until nice and golden brown. Place waffles onto a baking sheet in a 200 degree oven to keep warm while making rest of waffles.
Sauce
1 Tbl. cornstarch
1 Tbl. red wine
1/2 cup fresh orange juice
1/4 cup sugar
2 tsp. fresh lemon juice
1 cup fresh blackberries
1 cup fresh blueberries
1 cup fresh strawberries, sliced
1 cup fresh raspberries
Whipping Cream
1 1/2 cups heavy whipping cream
2 Tbl. powdered sugar
1 tsp. pure vanilla extract
Cream; in a bowl place whipping cream and beat; add powdered sugar and beat to stiff peaks.
Sauce; in a small bowl, combine cornstarch and wine, stirring to dissolve. In a saucepan, add orange juice, lemon juice and sugar, bring to simmer. Add cornstarch mixture and cook about 2 minutes. Gently stir in blueberries and blackberries, cooking an additional 1 minute. Add strawberries and stir to combine. Remove from heat and gently stir in raspberries. Place into a bowl and serve with waffles, adding pillowy dollops of freshly whipped cream. A nice plate of crisp bacon, juice and hot coffee will round out this very lovely breakfast.
Turkey, Avocado, Bacon and Cheese Omelet - Similar to Harbor House Cafe
1 Tbl. butter
4 large eggs
2 egg whites
4 Tbl. whipping cream
salt and freshly ground black pepper
Tabasco, to taste
4 slices thick cut deli turkey breast, chopped (or if you happen to have a fresh cooked roasted turkey use it)
1 large Haas avocado, sliced
3 strips thick cut bacon, sliced
1/4 cup cheddar cheese, shredded
1/4 cup Swiss cheese, shredded
Turn on broiler unit in your oven and place rack a few inches down from broiler. In a saute pan, cook bacon until crisp, remove to paper towels. In a 10-inch nonstick skillet over medium heat, add butter to coat. In a bowl whisk eggs, egg whites, cream, Tabasco, salt and pepper. Pour egg mixture into skillet. Cook, uncovered over medium without stirring for about 4 minutes or until eggs begin to set. As eggs set run a spatula around edge of skillet lifting eggs so uncooked portion flows underneath. Now, at this point I flip the omelet, but don't try this unless you have practiced because you don't want it all over your stove and kitchen then you will be very cranky. Next, add turkey, avocados, cooked bacon and cheese. Place skillet under broiler for a couple of minutes until omelet starts to puff up and cheese melts. Remove from oven and with a spatula, flip part of the omelet over on the other half. With spatula, gently remove to serving platter and slice in half, garnish with sliced scallions, cilantro or parsley. Serve with crispy hash browns, toast and fresh fruit and juice.
For the Greek omelet Jerry had; add chopped cook baked ham, sauteed onions and bell peppers, fresh diced tomatoes, pinch of oregano, salt, pepper and lots of crumbled feta cheese.
Julia's Perfect Hash Browns (I am very serious about hash browns and hate those flattened ones you usually get served in restaurants)
6 large Russet baking potatoes
salt and freshly ground black pepper
vegetable oil
Note: you can also add 1 finely chopped shallot or 1/4 cup finely chopped white onion if desired
The night before preheat oven to 400 degrees. Wash and dry potatoes and place in oven for 1 hour, this should be the perfect time, but you might need a little more depending on size of potatoes. Remove to refrigerator overnight. I like the peel left on mine, but you can remove if desired. In the morning, grab your box shredder and with the largest shredding hole, run each baked potato through it, or you can use your food processor, but remember you want thicker shreds not those little skinny ones. Grab a large cast iron skillet or large nonstick whatever you prefer. Place on stove to medium heat and add a good drizzle of vegetable oil to coat pan. Add shredded potatoes, onions (if desired) and season well with salt and pepper. Let the potatoes cook so they get nice and brown and crispy on the bottom, then with a metal spatula, move them around (DO NOT FLATTEN THEM), but keep them moving until they are nicely browned. Taste and adjust seasonings. Place on platter and sprinkle with a little chopped fresh parsley if desired.
Camarones al Mojo de Ajo (or otherwise known as Shrimp in Garlic Sauce)
2 lbs. medium to large shrimp, peeled and cleaned
1 can chipolte chiles en adobo, cut into thin strips
2 large heads garlic, peel cloves
1 cup extra virgin olive oil
salt and freshly ground black pepper
3 large limes (1 juiced and the other 2 cut into wedges)
1/4 cup fresh cilantro, chopped
In a food processor chop garlic. In a small saucepan add oil, garlic and 1/2 tsp. salt over medium low heat. Stir occasionally as it simmers. Keep the heat as low as possible, but still simmering. Cook for about 30 minutes. Squeeze juice of 1 lime into the pan and simmer for about 5 minutes. Stir in chiles, taste and adjust salt taste. Keep pan on low so garlic is warmed.
In a large nonstick saute pan, add 1 1/2 Tbl. of garlic oil, but not garlic. Add half of the shrimp and sprinkle with salt and stir until shrimp are cooked about 3 to 4 minutes. Stir in cilantro. Place shrimp on deep serving platter and cover to keep warm. Repeat steps for cooking shrimp with the oil. When all shrimp are cooked use a slotted spoon to scoop out the warm bits of garlic and chiles from pan and pour over shrimp. Serve with lime wedges, warm flour tortillas, refried beans and Mexican coleslaw.
Pork Burritos - serve with sliced avocado, chopped tomatoes, chopped white onions, thinly sliced jalapenos, salsa fresca, limes, fresh cilantro, black beans and Mexican rice
2 cups refried black beans
1 (2 1/2 - 3 lb) boneless fresh pork butt
1 white onion, chopped
1 carrot, sliced in large pieces
2 garlic cloves, minced
salt and freshly ground black pepper
1 tsp. dried epazote (if you can't find in Mexican store, just replace with dried oregano - epazote has a very unusual strong taste and most Americans won't like it, oregano won't taste the same, but it will do)
1 tsp. ground cumin
1 tsp. coriander seeds, lightly crushed
water
fresh salsa
White onion, chopped for garnish
12 fresh warmed flour tortillas
2 or 3 Haas avocados, pitted and diced - spritzed with fresh lime juice
1 bunch of scallions, cleaned including green part (do not cut)
sour cream (garnish)
fresh cilantro, chopped (garnish)
In a large Dutch oven place pork, onion, carrot, garlic, salt, pepper, epazote, cumin and coriander seeds. Add just enough water to cover pork. Heat over high heat to boiling; reduce heat to low. Simmer, covered until pork is tender about 2 1/2 hours.
Preheat oven to 350 degrees. Remove pork from cooking liquid; strain and reserve 2 cups of liquid. Place pork on rack in roasting pan. Roast, turning once until well browned about 45 minutes. Trim and discard fat. Pull pork into shreds. Combine pork and reserved cooking liquid in large saute pan and simmer about 10 minutes. While pork is simmering, brush scallions with a little oil and char on grill or gas burner. Remove scallions, cool and slice into pieces; set aside.
Warm your tortillas. For each burrito, place some beans on lower half of tortilla, spreading out a little, top with some shredded pork, charred sliced scallions, salsa, avocado and cheese. Fold burrito, garnish with salsa, jalapenos, sour cream, cilantro, tomatoes, limes and chopped onions.
Fresco Chile Rellenos with Salsa Verde
1/4 cup butter
1 1/4 cups white onions, finely chopped
4 cloves garlic, minced
2 cups fresh or frozen corn
salt and freshly ground black pepper
1 bunch fresh cilantro, chopped
8 Poblano or Hatch chilies, seeded and deveined (leave stems on)
2 cups queso fresco, cut into strips
1 1/2 cups sour cream
1/2 cup salsa verde (see recipe below)
2 cups sharp cheddar cheese, shredded
Salsa Verde (see recipe below)
Preheat oven to 350 degrees. Spray a 13x9 baking dish with PAM cooking spray. In a large saute pan melt butter and saute onion and garlic until soft. Add corn, salt and pepper and cook corn for a few minutes. Add cilantro; set aside. Place chilies in a heatproof bowl and pour boiling water over them, allowing to set for 15 minutes. Remove from water, drain well and with a paper towels dry inside and out of the chilies. Stuff chilies generously with corn mixture, pressing a piece of cheese into center of filling. Place stuffed chilies in baking dish open side up. Stir sour cream and salsa verde together; pour over chilies and bake about 20 minutes. Sprinkle with grated cheddar cheese and bake an additional 12 minutes. Serve with Mexican rice, fresh salsa verde, refried beans and warm tortillas. Also, a nice margarita would go well with these!
Salsa Verde
8 tomatillos, husked
3 shallots
3 garlic cloves
1 (4 oz.) can green chile peppers, chopped
1/4 heaping cup fresh cilantro, chopped
1 medium jalapeno pepper, seeded
salt and freshly ground black pepper
In a food processor, place all ingredients and pulse coarsely chopping. Taste and adjust seasonings, cover and chill.
Hammersley Oysters (my son-in-law Derek loves these oysters) Hammersley Inlet is located in southern Puget Sound just north of Totten Inlet in my great home state of Washington. This area is nutrient rich and produces an oyster that grows very quickly and tends to have plump, full and sweet creamy white meat. This oyster is initially grown in a bag on the beach, but is later transferred out of the bag and directly onto the beach for shell hardening (this is called bag to beach). Its flavor begins with a mild saltiness, followed by what's generally a full sweetness, and finishing with the fruity aftertaste common to pacific oysters. Almost like describing a good glass of wine.
36 Hammersley oysters
6 shallots, peeled and sliced
3/4 cup red wine vinegar
2 lemons
salt and freshly ground black pepper
Clean outside of oysters, but do not scrub. With an oyster shucking knife and an oyster glove (don't want to cut ourselves) cut the muscle of the oyster from the top half and discard top shell. Loosen muscle on the lower half of oyster with knife. Don't let any of that wonderful oyster liqueur spill out. Arrange oysters on a bed of crushed ice on a platter. Spoon 1 tsp. of sauce over each oyster, squeeze on some lemon and sprinkle of salt and pepper if desired. Note: you can also use cocktail sauce or hot sauce on these too. My son-in-law loves Tapatio brand sauce on these as well as almost anything else! As I have said before, I like to clean the discarded oyster shells and use as condiment containers; salt, pepper, etc.
Blue Water Prawns - this is similar to what I ordered at Blue Water Grill
2 lbs. prawns - cleaned and deveined
1/4 cup vegetable oil
4 tsp. fresh lime juice
1 tsp. lime zest, chopped
1 white onion, finely chopped
6 garlic cloves, minced
1 (2-inch) piece of fresh ginger, minced
2 green chilies, minced
salt and freshly ground black pepper
Thread shrimp on 8 wooden skewers, In a food processor add onion in food processor (you will have some onion juice) add to food processor lime juice, zest, garlic, ginger, chilies, salt and pepper. Whirl to mix together. Spread paste on both sides of prawns and refrigerate for 2 hours, covered. Place on grill or preheated broiler for about 4 minutes on each side. Garnish with extra lime wedges. Serve with wasabi mashed potatoes, grilled asparagus and a crisp garden salad.
Local Grilled Red Snapper - this is similar what Jerry ordered at Blue Water
1/4 cup extra virgin olive oil
3 (1 1/2 lb) whole red snappers, cleaned and scaled
1/3 cup fresh lemon juice
1/4 cup dry white wine
salt and freshly ground black pepper
2 bunches of fresh thyme
Heat oven to 375 degrees. Lightly oil a shallow roasting pan. With a sharp knife make 4 cuts through skin of each fish. Place snapper in oiled pan. Drizzle inside and out with lemon juice, oil and wine. Sprinkle with salt and pepper. Add some thyme sprigs to inside of fish. Bake for about 25 minutes. Transfer to serving platter and garnish with additional lemon wedges. Serve with roasted red potatoes and a grilled vegetable.
Ahi Tuna, Fiji - this is similar to what Brittany ordered at Blue Water
4 (6 to 8 oz.) ahi tuna steaks
4 Tbl. dark toasted sesame oil
4 Tbl. soy sauce
2 Tbl. fresh ginger, grated
2 garlic cloves, minced
3 scallions, thinly sliced on diagonal (save some for garnish)
2 tsp. fresh lime juice
Mix all the marinade ingredients together and coat tuna steaks with marinade, cover and refrigerate about 1 hour. Heat your grill or non stick saute pan over medium to high heat. Remove steaks from marinade and sear them for 2 minutes on each side. Remove from pan and slice into 1/4-inch thick slices. Sprinkle with sliced scallions. Serve with rice and sauteed vegetables. You could also serve this with a mango papaya salsa.
The next three recipes are accompaniments you might enjoy with your fish.
Mango Papaya Salsa - this is good on any grilled fish or chicken. I like it with pork tacos with some shredded cabbage, and fresh cilantro and a dollop of sour cream
1 large mango, cut into 1/4-inch chunks
1 large papaya, cut into 1/4 inch chunks
1 small red onion, chopped
1/4 cup rice wine vinegar
1 bunch fresh cilantro, chopped
1 medium jalapeno, chopped (seeded if desired)
In a bowl add all ingredients, mix gently and refrigerate until service.
White Bean Hummus - this is also good served with grilled ahi tuna
1 can Cannellini beans, drained
2 garlic cloves, chopped
2 tsp. fresh lemon juice
drizzle of olive oil
salt and freshly ground black pepper
Blend in a food processor until thick and smooth. Taste and adjust seasonings.
Mediterranean Salsa - great served with grilled fish or chicken
2 large ruby red tomatoes, chopped finely
1 small sweet onion, chopped (such as Walla Walla, Maui, Vidalia)
10 Kalamata olives, pitted
4 Tbl. extra virgin olive oil
salt and freshly ground pepper
1 Tbl. fresh oregano, chopped
1or 2 garlic clove, minced
Place all ingredients into bowl and mix well.
Alaska Halibut Tempura with Sweet Chili Glaze - this is similar to what Derek ordered at Blue Water
Soy Chili Glaze
1 (7 oz.) bottle sweet red chili sauce
1/4 cup soy sauce
1 tsp. toasted sesame oil
1 Tbl. canola oil
2 Tbl. fresh orange juice
1 Tbl. pineapple juice
1 tsp. fresh lemon juice
1 tsp. fresh lime juice
1 tsp. Sriracha chili sauce
1 tsp. fresh basil, chopped
Tempura Batter
Peanut oil
1/3 cup cornstarch
1/2 cup all purpose flour
1/2 cup cold soda water, possibly a little more
1 Tbl. salt
1 tsp. sesame oil
1 Tbl. sesame seeds, lightly toasted
6 (8 oz.) halibut fillets
In a bowl, whisk sweet chili sauce, soy sauce, sesame oil, canola oil, orange, pineapple, lemon and lime juice, Sriracha, and basil.
In a heavy pot, heat 3-inches of oil to 350 degrees. In a bowl, whisk together cornstarch and flour. Slowly whisk in soda water until batter is about the consistency of heavy cream. Add salt, sesame oil and sesame seeds. Dip halibut fillets in batter, let excess drip off and lower them into oil. Fry 3 minutes per side; remove and drain on paper towels. Serve with glaze. Serve with Asian style noodles and a crisp dinner salad.
Julia's Spicy Peanut Thai Pasta (I made this one evening for dinner and served it with a cucumber, red onion Asian salad)
1 lb. spaghetti
1 cup carrots, cut into matchsticks (or purchase already cut ones in bag at grocery)
1 large red bell pepper, cut into thin strips
1/2 lb. asparagus, sliced on diagonal into 2-inch pieces
1 small head broccoli, cut into small florets
Snap peas (optional)
2/3 cup chicken stock (good quality)
1 1/2 cups creamy peanut butter
4 Tbl. rice wine vinegar
pinch of red pepper flakes
1/4 cup sesame seeds, lightly toasted
3 Tbl. soy sauce (not light)
3 tsp. toasted sesame oil
1 Tbl. Hoisin sauce
salt and freshly ground black pepper
3 Tbl. fresh ginger, grated
4 tsp. hot chili sauce with garlic (I like more)
4 chicken breasts
5 scallions, sliced on diagonal including green part
1/2 cup fresh cilantro, chopped, plus extra for garnish
1 cup cashews
Slice chicken breasts in half then slice into thin strips. In a saute pan, add a little oil and cook chicken until done and lightly golden brown. Set aside. In a bowl, add sauce ingredient's; peanut butter, red pepper flakes, chicken stock, rice wine vinegar, soy sauce, hoisin, ginger, hot chili sauce and sesame oil, whisk well to combine, taste and adjust seasonings. In a steamer add vegetables and steam for just a couple of minutes (you want them crisp/tender). Remove and set aside. In a large pot of boiling salted water, add pasta and cook al dente. Drain well and drizzle with a little sesame oil, tossing to coat. In a very large bowl or pot you cooked pasta in add pasta, chicken, sauce, vegetables and mix well, but gently. Mix in scallions and cilantro. Pile onto a large platter, sprinkle with cashews, sesame seeds and extra chopped cilantro. Serve extra hot chili sauce on side. This is also great cold for breakfast the next day!!
We like this served with steamed pork Cha Siu Bow buns (Brittany and I are addicted to these.) There is a little stand across from Pike Place Market in Seattle that makes the best ones. Also, Uwajimaya in Seattle has the delicious ones too, it's my favorite hang out when I'm back in Seattle and I could spend hours in that store.) In the late 1970's a friend of mine in Seattle was from Hawaii and her dad was President of the Bank of Hawaii so she was always flying over there for a visit. When she would come back on the plane she always had a vast feast from an Asian restaurant. She flew first class and had access to cold storage on the plane so the food wouldn't spoil (ya think she had connections?) anyway when she flew into Seattle I would pick her up from the airport or her boyfriend would and we'd all meet at one of our homes and attack that Asian food with gusto - of course she always had Cha Siu buns as they were mandatory! (Patti's Chinese Kitchen was one of the restaurants and it just recently closed after 4 decades.)
Some savory sides to enjoy with your meals
Harvard Beets - my mom always made these and we all love them. You can use fresh beets if desired
1 (16 oz.) can beets with juice
1/4 cup water
2 Tbl. butter
1 Tbl. cornstarch
1 Tbl. sugar or honey
1/4 cup vinegar
In a saucepan, add water, butter, cornstarch, sugar and vinegar and whisk to combine. Add beets and cook over simmer until warmed through and thickened.
Zucchini Cakes - what to do with all that zucchini in the summer, make a meal of these or serve alongside your entree.
2 Tbl. butter
2 Tbl. vegetable oil for frying
3 cups zucchini, grated
1 egg, slightly beaten
3 scallions, minced including green part
1 cup Ritz or some butter crackers, crush into crumbs
salt and freshly ground black pepper
Tabasco, to taste
4 Tbl. Fresh Parmesan cheese
In a large saute pan or on a griddle add butter and oil. Squeeze out excess moisture from zucchini and place into a bowl with egg, 3/4 cup cracker crumbs (you might need more), scallions, Tabasco, salt, pepper and Parmesan. If batter is too moist add remaining cracker crumbs so patties hold together. With a spoon drop batter into saute pan and form into 3 inch patties. Flatten slightly and cook patties about 4 to 5 minutes on each side or until golden brown. These also taste great with a squeeze of fresh lemon juice over them.
Grilled Asparagus with Chutney
2 lbs. asparagus, trimmed
salt and freshly ground black pepper
oil
Sauce
1/2 cup plain Greek yogurt
2 Tbl. mayonnaise
1 tsp. fresh lemon juice
3 Tbl. Mango chutney
2 Tbl. golden raisins, chopped
1 scallions, minced including green part
In a bowl, mix sauce ingredients together and refrigerate until service. On a large plate or platter add asparagus, season with salt and pepper, then drizzle with oil. Heat grill and grill asparagus for just a few minutes or you can place on baking sheet in 400 degree oven for just a few minutes, turning occasionally until crisp/tender. Remove and place onto serving platter, spooning sauce over top.
Pilaf
1/2 cup wild rice, uncooked - rinsed and drained
1/2 cup barley, uncooked
3/4 cup water
14 oz. chicken stock, good quality
1 tsp. dried thyme
salt and freshly ground black pepper
1/2 tsp. dried marjoram
2 Tbl. butter
1 medium carrot, diced
1 cup assorted mushrooms, sliced
1 stalk celery, diced
1/2 cup white onion, chopped
1/4 cup fresh parsley, chopped
In a saucepan, add water, rice, chicken stock, thyme, marjoram, salt and pepper. Cook over medium high for about 10 minutes or until mixture comes to full boil, reduce to low. Cover and cook 15 minutes. Add barley, cook for about 45 minutes or until water is absorbed and rice and barley are tender. In a saute pan, add butter, add carrot and cook about 3 minutes, add mushrooms, celery and onion, cooking for another 5 minutes. Stir this mixture into rice mixture then stir in parsley.
Glazed Carrots
1 1/2 lb. baby carrots
1/2 cup chicken stock, good quality
3 Tbl. butter
2 Tbl. sugar
salt and freshly ground black pepper
1/4 cup apricot jam (optional)
1 Tbl. fresh lemon juice and zest (optional)
Cook carrots in stock, add salt and pepper until crisp tender. Drain off stock and add butter and sugar, tossing until coated. If you are adding apricot jam, lemon juice and zest, don't add sugar.
Sweet Potatoes with Rum - Brittany loves these and makes them all the time
2 lbs. sweet potatoes, peeled and cubed
1 tsp. cinnamon
1/4 tsp. nutmeg
2 Tbl. rum
2 Tbl. butter
2 Tbl. whipping cream
1 Tbl. fresh orange juice and zest
Topping
2/3 cup flaked coconut
1 Tbl. butter
1/2 cup pecans, chopped and lightly toasted
In a large pot of boiling salted water add sweet potatoes. Cook for about 25 minutes or until tender. Drain and place back into pan. Mash well and add all other ingredients except topping. Place in buttered baking dish in 350 degree oven for about 30 minutes. In a saucepan, melt 1 Tbl. butter and toss with coconut. Sprinkle coconut onto potatoes, then pecans and place back in oven and bake an additional 15 minutes.
Some of Brittany's Delicious Desserts - Jerry and I indulged, after all we were on vacation
Brittany's Easy Chocolate Espresso Pie
3 cups whole milk
3 Tbl. instant espresso powder
1/2 cup sugar
1/4 cup cornstarch
1/4 tsp. salt
2 eggs
1 (8 oz.) bittersweet chocolate, chopped (Britt uses Trader Joe's brand)
4 Tbl. butter, soft
1 tsp. pure vanilla extract
1 (9-inch) prepared graham crust - you can also use a chocolate crust
1 cup heavy whipping cream
Chocolate shavings (garnish)
In a saucepan, bring milk to a simmer over medium heat. Remove pan from heat and whisk in espresso powder until dissolved. Cover pan and keep warm. Next, in a large saucepan, whisk sugar, cornstarch, salt and eggs until well mixed. Add milk/espresso mixture in a steady stream whisking constantly. Bring this mixture to a boil over medium heat, whisking constantly. Reduce and simmer, whisking until thickened about 2 minutes. Immediately pour through a fine sieve set over a bowl (discard solids). Add chocolate, butter and extract to bowl; let stand 5 minutes. Whisk until chocolate is melted and incorporated. Cover surface with plastic wrap and chill until completely cooled about 2 hours. Spoon into crust and chill loosely covered for about 4 hours. Whip whipping cream and pile onto chilled pie, garnish with chocolate shavings and serve.
Brittany's Outrageous Chocolate Peanut Butter Brownies - we made these disappear quite fast! If you love rich, rich desserts, you will love these
2 sticks cold butter
11 oz. bittersweet chocolate, chopped (Britt uses Trader Joe's brand)
1 cup light brown sugar, packed
3/4 cup sugar
2 tsp. pure vanilla extract
3 eggs
1 1/4 cups all purpose flour
1/2 tsp. salt
12 oz. cream cheese, soft
1 cup creamy peanut butter
1 cup powdered sugar
1 cup salted peanuts, chopped
8 oz. bittersweet chocolate, chopped
4 Tbl. butter
1/2 cup heavy whipping cream
Preheat oven to 350 degrees. Butter and flour a 13x9 nonstick baking pan. In a double boiler over simmering water, melt chocolate and butter stirring until smooth. Remove bowl from pan and stir in sugars and vanilla. Add eggs 1 at a time, stirring well after each addition, until well blended. Add flour and salt and stir until just combined. Stir in chopped nuts and pour into prepared pan. Bake for about 40 minutes. Remove to cooling rack and let cool.
For peanut butter layer; Whisk together cream cheese and peanut butter until combined. Sift powdered sugar and add to mixture whisking until well combined and smooth. Spread peanut butter mixture evenly over brownies and chill until firm.
Chocolate layer; In a double boiler, melt chocolate, butter and whipping cream until smooth. Remove from pan and let chocolate mixture cool to room temp. Spread cooled chocolate mixture over peanut butter layer and chill until firm. With a hot knife, cut brownie into serving pieces. Keep remaining brownies covered and chilled.
Frozen Mojito Cake - Brittany said a friend made this for a outdoor dinner party and everyone loved it so much they all requested the recipe
2 sticks butter
3 cups salted pretzels, finely crushed
1 cup, plus 6 Tbl. sugar
2 (8 oz.) packages cream cheese, softened
3 limes zested
1/2 cup fresh lime juice
2 Tbl. white rum
3 Tbl. fresh mint finely chopped
2 cups heavy whipping cream
Garnish; dollops of whipping cream and lime zest
In a saute pan, melt butter and stir in pretzels and 2 Tbl. sugar, cooking about 3 minutes. Transfer to a bowl to cool. Press about 2 Tbl. into the bottom of each cup of a 12-cup muffin pan and freeze for 30 minutes. In bowl of electric mixer, beat cream cheese until light and fluffy about 3 minutes. Mix in the remaining 1 1/4 cups sugar on low then gradually mix in the lime zest, lime juice, rum and chopped mint.
In another bowl, beat heavy whipping cream to stiff peaks. Fold this into the cream cheese mixture. Divide the cream cheese mixture evenly among the muffin cups and cover with plastic wrap freezing 8 hours or overnight. To serve; run a wet thin bladed sharp knife around each muffin cup then invert the pan onto a clean work surface. Set each cake upright, place on a serving dish, top with a dollop of fresh whip cream and some lime zest.
Bon Appetit
"Husbands, love your wives, just as Christ also loved the church
and gave Himself up for her."
and gave Himself up for her."
Ephesians 5:25
"Seek the Lord and His strength; seek His face continually." Psalm 105:4
No comments:
Post a Comment