The Farm and - The Enchanted Garden and Herb Farm

One of the reasons we purchased the farm was not only for Jerry's need to have some space to plant, including Christmas trees, but my vision of The Enchanted Garden and Herb Farm. The Farm was to comprise of an antique/shabby chic store in the monstrous barn, a small bistro, formal herb garden, activities throughout the year including Oktoberfest and hay rides, selling of Christmas trees including all the festivities associated with Christmas and twice a year an art/antique show down by the creek, that actually looked like a small flowing river.  All the barn doors and vintage paned windows we painted periwinkle blue and I had beautiful flower boxes on all the barn windows that were overflowing with ivy and colorful blue, purple, white and hot pink flowers.  I brushed up on my marketing skills by taking more marketing classes, then I also decided that even though I was a good cook and caterer I needed to go back to school and become a chef.  For two more years I dedicated myself to school to get my culinary degree, as well as the usual jostling of schedules to keep our daughter, Brittany who was actively involved in volleyball, track and voice lessons.  We all know when you have a spirited teenager you also are the chauffeur and drive them everywhere until that blessed day when they get their license and can drive themselves.

Jerry and I had planted numerous amounts of herbs of every kind (many of them I dried), as well as the gigantic vegetable garden that could feed a small country. We had large assortments of fruit trees; such as plum, pear, the amazing fruit cocktail tree (apricots, plums and peaches), beautiful elderberry and cherry trees that we had planted in addition to the old heirloom apples trees already on the property.  We also had raspberries, strawberries and the vast amount of wild blackberries that grew on a 1/2 acre patch of our land.  In addition, the girls (Jill's) were laying eggs for all those wonderful breakfast/brunch dishes to be included on the menu.

My wonderful sister-in-law Jean from New Hampshire who is quite talented at embroidery work made me a gorgeous Enchanted Garden and Herb Farm beautifully framed piece out of cream colored linen with exquisite stitching that also had flowers and butterflies that would have hung in the Bistro.  I will always cherish this piece and pass it down to my daughter.  I have told Jean many times with all her talents she could open a boutique with quilts, embroidery, and all of the other creative pieces she makes.   My older brother Terry is quite the artist too.

My plan was to have summer bistro dinners in the herb garden and near the front of the barn overlooking the property where there was a rather large patio space. For days that we couldn't have outdoor dining, guests could enjoy the small bistro that was to be built near the barn entrance.  As the seasons changed so would the menus.

After taking off our rose colored glasses, getting our heads out of the clouds and numerous meetings with our CPA going over financials and discussing what the long term commitment would be, as well as the cost, Jerry and I came to the conclusion we didn't want to commit.  We both knew we didn't want to live in the country for the long term and with Jerry travelling all the time, I would be the one mostly committed to the project.

I hope you enjoy the recipes that would have been from The Enchanted Garden and Herb Farm Bistro. You will find a small sampling of Spring, Summer, Fall and Winter menus below. 

Maytag Blue Cheese Spread with Crisp Baguette Slices

8 oz. cream cheese, soft
1/4 cup sour cream
1/4 cup whipping cream
6 oz. Maytag blue cheese (my favorite blue cheese, but use what you enjoy)
3 scallions, chopped including green part
freshly ground black pepper
1 French baguette, sliced in half

In a bowl, mix cream cheese, sour cream and whipping cream together.  Crumble in blue cheese, add two-thirds of the scallions and stir until well mixed, but still slightly chunky. Season with pepper and place into a pretty serving bowl sprinkling with remaining scallions.  For the baguette; slice baguette on the diagonal into slices and brush with olive oil, place on baking sheet.  Heat oven to 350 degrees and let baguette slices get lightly golden brown.  Remove from oven, and serve with dip.

Baked Brie with Plums - I am a huge fan of Brie and this is one of my favorite ways to use it

1 round of Brie
1 Tbl. butter
2 Tbl. brown sugar
2 plums, pitted and very thinly sliced (we had lots of plum tree on our property)
1 Tbl. orange juice
1 tsp. fresh rosemary, chopped (right from the herb garden)
pinch of salt

Preheat oven to 400 degrees.  In a small saucepan, melt butter and add sugar and orange juice.  Cook and stir until sugar melts and juice begins to thicken about 10 minutes.  Add plums, rosemary and salt.  Remove from heat and cool about 5 minutes.  Thinly slice the rind off one side of Brie and place on baking dish.  Arrange plums and juices on Brie and bake for 15 minutes.  Serve with baguette slices, crisp apple slices or crackers.

Brie with Dried Cherries and Brandy - I had this at a cocktail party in San Diego and loved it

1 round of Brie
1/2 cup dried cherries, chopped (make sure they are fresh and moist)
1/4 cup cherry jam
1/4 cup walnuts, lightly toasted and chopped
1 Tbl. brandy

Preheat oven to 400 degrees.  In a saucepan add cherry jam and heat stirring until melted, remove from heat and add brandy place back onto heat and stir cooking about 2 minutes.  Place brie onto baking dish and top with cherries and walnuts. Drizzle over jam mixture and place into oven for about 15 minutes until Brie starts to get soft. Remove from oven and serve with baguette slices, fruit or crackers.  Note:  I like a ciabatta roll smeared with this and topped with thinly sliced roasted pork, some lettuce and thinly sliced red onion.  Sooooo good!

Grilled Pizzas - use for an entree or cut into pieces for appetizers

1 cups water, room temp.
3/4 tsp. instant yeast
2 cups plus 2 Tbl. all purpose flour
1 1/4 tsp. sea salt
freshly ground black pepper
4 ruby red plum tomatoes
1 large red onion, sliced
1 zucchini, sliced lengthwise
olive oil
8 oz. fresh mozzarella cheese, crumbled
Ricotta cheese
dried oregano
fresh parsley, chopped
fresh basil leaves

In a food processor combine water, yeast, flour, few grinds of black pepper and 1 tsp. salt; pulse several times until a dough forms.  Let stand 10 minutes; process until the dough is a smooth ball about 1 minute.  Place dough into an oiled bowl; cover and let stand about 4 hours.

Heat gas grill to high. Brush tomatoes, onions and zucchini with olive oil and sprinkle with salt and pepper.  Grill on both sides until softened and dark grill marks appear. Turn dough onto lightly floured work surface.  Divide dough into pieces and pull dough into desired shape and place on an oiled baking sheet; brush tops with about 1 Tbl. of olive oil each.  Turn heat to medium and carefully lift pizzas to grill stretching if need be.  Cook uncovered until bottoms are golden with grill marks about 2 to 3 minutes.  Flip dough with tongs. Mix ricotta with dried oregano and smear onto each piece of cooked dough.  Top with onions, tomatoes, zucchini, salt, pepper and mozzarella. Cover grill and cook until cheese is melted about 5 minutes, add parsley and basil leaves.  Remove to cutting board; you can either serve whole or cut into appetizer pieces. Note:  you can obviously add any ingredients to these pizzas you desire, including red sauce, but this is just a basic.   I love adding thin slices of prosciutto and thin slices of fresh figs - heaven!

Fresh Sliced Summer Tomato Salad

2 lbs. assorted tomatoes (love the heirloom variety), cut into 1/2-inch slices
1 bunch fresh basil
1 cup fresh goat cheese, crumbled
salt and freshly ground black pepper
Dressing
1/4 cup fresh lemon juice
2 tsp. fresh lemon zest
1 Tbl. each; fresh parsley, dill and oregano
1 garlic clove, chopped
1 tsp. Dijon
1/2 cup extra virgin olive oil
salt and freshly ground black pepper

Place all dressing ingredients into blender and whirl away to combine, taste and adjust seasonings.  On a platter, or individual plates, arrange assorted tomatoes sprinkled with salt and pepper, intermixed with basil leaves, add crumbled goat cheese on top and drizzle on salad dressing.  Note:  I have also added thin slices of prosciutto.

Papaya and Black Bean Salad

1 (15 oz.) can black beans, drained and rinsed
1 large Haas avocado, peeled, seeded and diced
1 cup fresh corn off the cob (or you can use frozen)
1/4 cup fresh cilantro, chopped
3 cups papaya, peeled, seeded and diced
1 small red bell pepper, seeded and diced
3 scallions, sliced thinly including green part
Dressing
1/4 cup orange juice
4 Tbl. vegetable oil
2 Tbl. fresh lime juice
1 Tbl. cider vinegar
salt
1 tsp. chili powder
2 garlic cloves, finely minced
1 tsp. honey

In a large bowl, combine dressing ingredients and whisk well to combine.  Add all other ingredients and toss gently, cover and refrigerate. When ready to serve pile onto a lettuce lined platter or serving bowl.  Note:  sometimes I add diced jicama or radish.

Festive Corn Salad with Fresh Lime Vinaigrette

4 fresh ears of corn on the cob, cut off the cob with a sharp knife
2 cups baby spinach, washed and spun dry
1/2 English cucumber, sliced in half lengthwise, diced
1/2 orange bell pepper, seeded and diced
1/2 red onion, diced
1/2 cup pear tomatoes, sliced in half
1/4 cup fresh parsley, rough chopped
2 Tbl. fresh basil leaves, torn
1 small jalapeno, seeded and finely minced
salt and freshly ground black pepper
1/2 cup goat cheese, crumbled (garnish)
Sourdough croutons, (garnish)
Dressing
1 small lime, juiced
1 garlic clove, finely minced
pinch of sugar
salt and freshly ground black pepper
1/4 cup extra virgin olive oil
3 Tbl. white wine vinegar
2 Tbl. fresh cilantro, chopped

Toss all salad ingredients into a large bowl.  In a small bowl, add lime juice, garlic, sugar, salt, pepper, white wine vinegar and cilantro, whisk in olive oil taste and adjust flavors if need be.  Pour desired amount over salad, tossing salad to combine.  Place salad on serving platter, sprinkle on cheese and garnish with homemade sourdough croutons if desired.

Garden Beet Salad

8 fresh medium beets
1 small red onion, thinly julienne sliced
1/2 cup feta cheese, crumbled
2 tsp. fresh marjoram, chopped
Dressing
1/4 cup olive oil
3 Tbl. balsamic vinegar
2 tsp. Dijon
1 tsp. honey
2 garlic cloves, finely minced
1/4 cup fresh parsley, chopped
Fresh mix of salad greens
salt and freshly ground black pepper
Homemade croutons, garnish if desired (see recipe below)

Place beets in a saucepan and cover with cold water.  Bring beets to a boil and simmer until tender about 25 to 30 minutes.  Remove beets from the heat.  Drain and cool.  Peel the beets and slice or cut into wedges.  Note:  you can also roast them if desired.

In a bowl, whisk together the olive oil, vinegar, Dijon, honey, garlic, salt and pepper. Arrange greens on a platter and place beets on top scattering slivers of red onion, chopped parsley and marjoram over.  Drizzle vinaigrette over salad, add croutons if desired.

Homemade Croutons - love these and they make a great snack (I also make them from gluten free bread)

French bread, Italian bread or whole loaf sourdough
1/4 cup olive oil
salt and freshly ground black pepper
1/2 cup fresh grated Parmesan cheese
1 Tbl. garlic powder
1 Tbl. each dried herbs; basil, oregano, parsley, thyme and rosemary

Preheat oven to 350 degrees. Using a sharp knife, slice the bread in half lengthwise, then cut the bread into 1/2-inch cubes.  In a large bowl, toss bread cubes with enough olive oil to lightly coat.  Add salt, pepper, herbs and Parmesan cheese.  Once cubes are evenly and lightly coated, pour bread onto a baking pan lined with foil (for easy clean-up).  Bake in oven for 20 to 30 minutes until cubes are golden and very crunchy. Toss cubes several times during baking; make sure you don't burn them.

Vietnamese Chicken Salad

1 1/2 lbs. boneless, skinless chicken breasts, chopped
2 Tbl. toasted sesame oil
1 red onion, thin julienne slivers
1/3 cup grated carrots
1 small red bell pepper, thinly sliced
1 or 2 jalapeno peppers, stemmed, seeded and minced
3/4 cup fresh cilantro, chopped
2 cups bean sprouts
2 1/2 Tbl. fresh ginger, grated
1 Tbl. toasted sesame seeds (garnish)
1 head iceberg lettuce, shredded
1/2 head red cabbage, shredded
Dressing
1/2 cup freshly squeezed lime juice
1 Tbl. lime zest
1/4 cup rice wine vinegar
2 Tbl. Thai fish sauce
1 Tbl. hot garlic sauce
2 Tbl. vegetable oil
2 Tbl. brown sugar
Garnish8 scallions, sliced on diagonal including green part (garnish)
1 English cucumber sliced in half and cut on diagonal (garnish)

Heat sesame oil until very hot and add chicken cooking and stirring until chicken is cooked through. Drain off any excess liquid, pat chicken dry with paper towels and transfer to a large bowl. Add onion, carrots, peppers, cilantro, sprouts and ginger, toss and add shredded cabbage.  Combine dressing ingredients together and pour over chicken mixture, tossing to combine.  Place shredded lettuce onto a platter and spoon chicken mixture on top, garnish with chopped scallions and cucumber slices, sprinkle with sesame seeds.

Chilled Fresh Green Bean and Onion Salad with Bacon Dressing

1 1/2 lbs. fresh green beans, ends removed
1 small red onion, thinly sliced
5 radishes, thinly sliced
1/4 cup fresh parsley, chopped (extra for garnish)
salt and freshly ground black pepper
1/2 cup slivered almonds, toasted
4 slices bacon, sliced
Dressing
1 tsp. Dijon
3 Tbl. red onion, minced
1 small garlic clove, minced
1 tsp. fresh thyme
1/4 cup extra virgin olive oil
3 Tbl. red wine vinegar

In a saute pan, add sliced bacon and fry until crisp and brown, remove to paper towel to drain.  Remove bacon fat from pan except 1 Tbl. add 2 Tbl. minced onion and garlic to pan and cook until soft. Place cooked onions, garlic including the 1 Tbl. bacon drippings, Dijon, thyme, olive oil and red wine vinegar into blender and whirl around, season with salt and pepper to taste. Bring a pot of boiling salted water to boil and add beans cooking about 6 minutes until crisp tender. Drain and plunge into an ice bath to stop cooking and cool off.  Drain again and place beans into a clean kitchen towel to remove excess moisture.  Place beans into a large bowl. Add red onion slivers, radishes, parsley and pour on dressing mixing to incorporate. Cover and refrigerate for about 1 hour.  In the meantime, place the cooked bacon in fridge. Place almonds into a saute pan and lightly brown, remove from heat.  Remove beans from fridge and stir in bacon.  Place mixture onto a platter and garnish with freshly parsley and almonds.

Crab and Corn Chowder

7 sliced applewood smoked thick cut bacon, sliced
3 celery stalks, sliced
1 red bell pepper, seeded and diced
1 sweet onion, such as Walla Walla, diced
1 jalapeno, seeded and diced
1 1/2 lbs. fresh lump crab meat
1 cup heavy whipping cream
1 (32 oz.) container chicken stock, good quality (I like Kitchen Basics or homemade)
4 Tbl. all purpose flour
3 cups fresh corn off the cob (or if not in season, use frozen)
1/4 cup fresh cilantro, chopped
salt and freshly ground black pepper
Tabasco, to taste

In a large Dutch oven, add bacon and cook until browned; remove to paper towels to drain.  Reserve 2 Tbl. of bacon drippings and discard the rest.  Into Dutch oven add celery, bell pepper, onion and jalapeno sauteing until soft and tender.  Add flour and whisk together with vegetables cooking for 1 minute to remove flour taste.  Whisk in stock and bring to boil; reduce heat and simmer for about 30 minutes. Add whipping cream and cook for about 10 minutes.  Stir in corn, parsley, salt, pepper, Tabasco and crab meat gently cooking until heated through.  Note:  you can replace crab meat with salmon, scallops, cooked chicken or shrimp.  If adding shrimp, salmon or scallops add them raw and cook for just a short time, never overcook fish or shellfish.

Creamy Tomato Soup

1 (28 oz.) can whole tomatoes (I love Cento) Note:  in summer you can use fresh ripe ruby red tomatoes
5 garlic cloves, roasted
1 medium sweet white onion, chopped
1 carrot, diced
2 cups good quality chicken stock (I like Kitchen Basics)
1 1/2 cups whipping cream
2 Tbl. butter
Olive oil
salt and freshly ground black pepper
1 tsp. fresh thyme, chopped
1 tsp. poultry seasoning
1 large roasted red pepper

You might as well roast an entire head of garlic and remove 5 cloves, it's just as easy and you can always use the extra cloves in something else, such as; mashed potatoes, pasta, garlic butter, scampi, salad dressings, etc.  With a sharp knife slice off just the top of garlic then place garlic head in heavy double foil, drizzle with olive oil, salt and pepper and close foil.  Place in 400 degree oven and cook for about 45 minutes.  Remove, let cool slightly and squeeze out bulbs of yummy goodness.  In a large stock pot of Dutch oven add butter and a drizzle of olive oil.  Add in the diced carrot and onion, sauteing until very soft.  Add tomatoes, stock, salt, pepper, thyme, roasted red pepper and garlic; bring to a boil then turn down to simmer cooking for about 30 minutes.  With an immersion blender whirl the mixture together to a fine puree.  If desired, place through a fine mesh strainer and back into pot (I would do this for restaurant service, but I don't usually do it at home.)  Add cream and simmer 20 more minutes, taste and adjust seasoning. Garnish with fresh chopped parsley or basil. Serve with a delicious sandwich or crusty bread.

Spicy Pork and Red Bean Chili - one of my husband's favorites (makes a lot and good for a crowd or you can also freeze)

8 slices bacon, sliced into pieces (everything is better with bacon!)
2 Tbl. olive oil
2 lbs. pork loin, trimmed and cut into 1-inch cubes
salt and freshly ground black pepper
2 large onion, chopped
3 Serrano chile's, seeded and minced
6 garlic cloves, minced
1/3 cup chili powder
2 Tbl. ancho chili powder
1 Tbl. ground cumin
2 tsp. dried oregano
1/4 cup fresh cilantro, chopped
Tabasco, I like a lot
Asian chili paste (I happen to love this and like a lot of spice, but only use if you enjoy heat)
4 cups beef stock (I now use rich chicken stock)
1 cup strong brewed coffee
1 cup cold water
1 (28 oz.) can crushed tomatoes with puree
3 (27 oz.) cans dark red kidney beans, drained and rinsed
1/2 cup fresh cilantro, chopped (garnish)
2 Haas avocados, peeled, pitted and chopped (garnish) and spritz with some fresh lime juice
4 limes, cut into quarters, (garnish)
1 sweet white onion, chopped (garnish)
1 bunch of radishes, washed and sliced thinly (garnish)
Sour cream (garnish)
Warmed flour tortillas

In a large Dutch oven, cook bacon until browned.  Remove to paper towels and set aside.  Discard the grease from pan except 2 Tbl. add to the olive oil.  Season pork with salt and pepper cooking in batches, add pork to hot pan and cook until nicely browned on all sides, remove and continue cooking; keep warm.  Add onion and cook until soft, add garlic and Serrano chiles and cook stirring constantly for about 1 minute.  Add chili powder, cumin, oregano and Tabasco cooking for about 30 seconds. Add stock, coffee, water, 1/4 cup cilantro, tomatoes with juice and cooked pork.  Simmer for about 1 hour.  Add beans and cooked bacon and heat through. Taste and adjust seasonings. Place flour tortillas into a basket with cloth napkins to keep warm.  Place garnishes into bowls. To serve; place chili directly onto table in Dutch oven and serve from that or place in soup tureen.

Outstanding Beef Stew (or at least my dad thinks so)

2 1/2 lbs. beef chuck (chuck roast) cut into 2-inch pieces
1/4 cup all purpose flour
salt and freshly ground black pepper
1 tsp. dried marjoram
2 tsp. dried thyme
2 bay leaves
3 Tbl. butter
1/4 cup olive oil
2 Tbl. tomato paste
pinch of cinnamon (optional, but I like it)
5 garlic cloves, chopped
1 lb. red potatoes, cut into quarters
1 cup Cento whole tomatoes, cut into chunks (you will be using juice too)
1 1/2 cups dry red wine
4 cups beef stock (good quality, such as Kitchen Basics or homemade)
7 carrots, peeled and sliced
4 celery stalks, sliced
1 1/2 cup frozen peas
2 cups frozen pearl onions
1 lb. mushrooms, sliced in half
1/2 cup fresh parsley, chopped

In a large Dutch oven heat oil and butter.  Take the beef pieces and pat with paper towels to remove all moisture.  Season beef pieces with salt and pepper and place flour into ziplock and toss seasoned beef inside and coat with flour.  Remove beef and shake off excess flour.  Place beef pieces in a single layer into hot pan, do not overcrowd (you will need to work in batches.)  Brown all cubes of beef on all sides and once browned remove to plate and continue cooking until all beef is browned.  Stir in tomato paste and cook for about 2 minutes stirring constantly.  If adding cinnamon, add it now.

Add wine to pan and start scraping up bottom of pan to get all those flavored bits.  Add the browned meat, garlic, thyme, bay leaves, juice from tomatoes and beef stock.  Bring to a boil and reduce to simmer cooking uncovered for about 20 minutes.  Place lid on pan and turn to low cooking for 2 1/2 hours, adding more stock if needed. 

After 2 1/2 hours add potatoes, tomatoes, carrots, mushrooms, celery, pearl onions and taste for seasonings adding more salt or pepper if needed.  Turn heat up to simmer and cook uncovered for about 30 minutes or until vegetables are tender.  Add frozen peas and stir in fresh parsley, taste and adjust seasonings again.  If need be add more beef stock or water.  To serve; place stew into tureen or individual bowls serve with crusty bread and tossed green salad.  I personally think stews are better the next day after being refrigerated and reheated that way the flavors can develop.

Wonderful Hearty Sandwiches

Open Faced Grilled Vegetable

4 Portobello mushrooms, stems removed
1 large red bell pepper, seeded and halved
1 large red onion, skin removed and sliced in half
1 eggplant, sliced lengthwise into 1/4-inch thick pieces
2 zucchini, sliced lengthwise into 1/4-inch thick pieces
4 thick slices crusty Italian bread or good quality sourdough
1 cup goat cheese, crumbled
1 Tbl. balsamic vinegar
2 Tbl. olive oil
salt and freshly ground black pepper
1/4 cup mayonnaise
1 Tbl. fresh lemon juice
3 sun dried tomatoes packed in oil, finely minced
1 scallion finely minced including green part

Heat gas grill and rub with olive oil.  In a small bowl, mix mayonnaise, lemon juice, sun-dried tomatoes and scallions.  In a bowl, whisk together the olive oil, balsamic vinegar and freshly ground black pepper.  Brush vegetables lightly with oil mixture and place on grill.  Grill until nice grill marks appear and then turn over for a total cooking time of about 10 minutes. Remove pepper and onions to cutting board and slice.  Brush bread with a little olive oil land grill until lightly browned.  Remove bread from grill and spread with mayonnaise mixture.  Layer on vegetables and cheese, add top piece of bread and slice in half. 

My Favorite Chicken Sandwich - love this

8 slices crusty bread - good and chewy
1/2 cup mayonnaise
2 to 3 Tbl. pesto (homemade is best)
1 Tbl. lemon zest, minced
1/2 cup blue cheese (good quality such as Maytag)
Lettuce leaves
2 Haas avocados, firm but ripe, peeled, pitted and sliced (spritz with fresh lemon juice)
12 thick cut slices smoked bacon
1 whole roasted chicken, breast meat removed and sliced (save other meat for another use)
2 ruby red tomatoes, sliced
8 roasted red bell peppers
salt and freshly ground black pepper

In a saute pan, cook bacon to browned and crispy, remove to paper towels.  In a small bowl, mix mayonnaise, pesto and lemon zest.  Spread bread on both sides with mayonnaise mixture.  Layer on chicken, tomatoes, bacon, bell peppers, salt, pepper, blue cheese, avocado and lettuce.  Spear each sandwich with toothpicks on each end and slice on diagonal.  Note:  Before slicing you can also spread butter on outside of each piece of sandwich and grill.  Serve with a big fat juicy dill pickle!

Mediterranean Tuna Sandwich

4 crusty ciabatta rolls, slice in half
3 hard boiled eggs, chilled, peeled and thinly sliced
2 (12 oz.) cans albacore tuna, drained (purchase good quality)
2 large ruby red tomatoes, sliced and place on paper towel to remove excess moisture
2 large Haas avocados, peeled, pitted and sliced (spritz with lemon juice to prevent browning)
4 Tbl. capers, drained and rough chopped
1/2 cup Kalamata olives, drained and chopped
1/2 red onion, sliced into thin julienne slivers
1 tsp. fresh dill, chopped
2/3 cup mayonnaise
1 Tbl. red wine vinegar
Shredded lettuce or arugula (I really like the peppery arugula)

Remove a little of the inside of each roll, if you want place in plastic ziplock and freeze for stuffing or whatever.  Drizzle each side of roll with olive oil, season with salt and pepper.  In a bowl, add mayonnaise and red wine vinegar mixing well and add tuna, capers, olives, dill, salt and pepper.  On one half of the roll divide evenly the egg, tuna mixture, tomatoes, avocado, onions, and greens, drizzle again with some more olive oil and add top of roll, slice in half.  Serve with roasted red potato salad and gazpacho soup.

The Entrees Menu

Grilled Halibut with Blueberry Salsa

1 cup fresh blueberries (WA State has growers all over)
1 small red bell pepper, seeded and diced
1 small yellow bell pepper, seeded and diced
2 scallions, chopped finely including green part
1 Tbl. poblano chili, finely minced
3 Tbl. fresh cilantro, chopped
2 Tbl. fresh mint, chopped
1 Tbl. red wine vinegar
2 limes, juiced
1 lemon juiced
6 halibut fillets (nice thickness)
olive oil
salt and freshly ground black pepper

For salsa; combine all ingredients, mix well cover and refrigerate a least a couple of hours.  Rub pieces of halibut with olive oil land season with salt and pepper.  Heat grill and rub grill with some oil. Grill fish about 5 minutes per side or depending on thickness and turn only once, cooking until fish is done.  Remove fish to serving platter and add salsa over top.  If desired, you can also remove salsa from fridge, place in a small saucepan and gently heat, pouring over top of fish.  Garnish with fresh mint.  Serve with roasted red potatoes and grilled asparagus.

Salmon en Papillote - love this for entertaining as it's easy and very good

6 (8 oz.) salmon fillets
6 Tbl. butter, melted
2 lemons, sliced
3 Tbl. fresh dill, rough chop
3 Tbl. fresh parsley, rough chop
3 scallions, thinly sliced on diagonal including green part
6 pieces of parchment paper about 12 inches cut into heart shape

Preheat oven to 400 degrees.  Brush each piece of parchment on one side with butter.  Place a salmon fillet on the butter side of heart and sprinkle with salt and pepper.  Lay a couple of lemon slices on each fillet and top with sprinkling of herbs and scallions.  Drizzle with a little olive oil. Fold over the other side of heart so the two sides meet and crimp the edges all around to create a sealed packet.  Place packets on baking sheets and bake for about 15 minutes.  Place each cooked packet on individual serving plates and let each guest slice open their own packets.  I don't know why everyone loves doing this so much; maybe we all like a simple little surprise.  Serve with mushroom bread pudding and vegetables sauteed with garlic and white wine.

Mushroom Bread Pudding - makes a wonderful side or vegetarian dish

7 cups crusty loaf of bread cut into 1-inch cubes
1 1/2 lbs. wild mushrooms
1 large onion, julienned
1/4 cup olive oil
2 Tbl. butter
4 garlic cloves, minced
salt and freshly ground black pepper
2 tsp. fresh thyme leaves, removed from stems
2 tsp. fresh rosemary, leaves removed from stems and chopped
7 eggs
*2 cups rich chicken stock (good quality) for vegetarian use mushroom or vegetable stock
2/3 cup heavy whipping cream
1 cup fresh Parmesan cheese, grated
1/2 cup fresh parsley, chopped

Preheat oven to 375 degrees.  Butter a 13x9 baking pan.  Trim the mushrooms and clean (no water allowed)  In a large saute pan, add olive oil, butter, garlic, onion and saute for 10 minutes.  Stir in mushrooms and season with salt and pepper cooking for about 12 minutes.  Stir in rosemary, thyme and parsley.  In a bowl, add eggs and beat, stir in stock, cream and season with salt and pepper.  Place the bread and mushrooms into baking pan and pour over wet ingredients, pressing to soak up moisture.  Bake for about 25 to 30 minutes then scatter over Parmesan cheese and bake about another 10 to 15 minutes or until puffed and golden brown. Remove to cooling rack for about 5 minutes before serving.  *Note:  for those who eat beef use a beef stock if desired it will be really rich.

Simple Shrimp with Tomatoes and Feta

1 onion, julienned
2 garlic cloves, minced
4 Tbl. olive oil
4 large ruby red tomatoes, cut into chunks or if your tomatoes aren't looking so great use 1 (28 oz.) can Cento tomatoes, drained and sliced (save juice)
1/4 cup juice from tomatoes
1/3 cup dry white wine
2 tsp. fresh oregano, chopped
1 1/2 lbs. large shrimp, cleaned
1 cup feta cheese, crumbled
1/2 cup fresh parsley, rough chopped
salt and freshly ground black pepper
pinch of red pepper flakes

In a large saute pan, add olive oil and saute onions and garlic until softened.  Add wine and cook about 3 minutes, add tomatoes, 1/4 cup tomato juice and oregano, cooking for about 10 minutes until slightly reduced.  Add shrimp, stirring frequently until shrimp are no longer pink.  Sprinkle with feta, red pepper flakes and parsley; taste and season with salt and pepper.  Remove from stove and serve over cooked pasta such as orzo or cooked rice or creamy grits.  A nice tossed Caesar salad and warm chewy bread are a nice accompaniment.

Blackberry Chicken - we had an abundance of blackberries on our property and I love this dish

6 plump chicken breasts - boneless and skinless, lightly pounded
salt and freshly ground black pepper
1/4 cup brown sugar
1 cup blackberry juice
2 cups fresh blackberries
2 Tbl. Balsamic vinegar
drizzle of olive oil
2 Tbl. butter, divided
fresh parsley, garnish

Season chicken breasts with salt and pepper on both sides.  In a large saute pan, add olive oil and 1 Tbl. butter. Saute chicken on both sides until nicely browned and cooked through. Remove chicken and set aside keeping warm with foil over top.  Add blackberry juice to pan with brown sugar and mix together cooking on high for a couple of minutes to reduce.  Add fresh blackberries and vinegar, mixing and cooking for about 3 minutes, taste and adjust flavorings, add 1 Tbl. butter and swirl around in pan to incorporate.  Place chicken breasts back into pan and add juices that accumulated on plate with chicken.  Spoon blackberry sauce over chicken breasts. Remove from pan and place on serving platter, pouring sauce over.  Garnish with parsley.  Serve with garlic mashed potatoes and grilled asparagus.

Strip Steaks with Wild Mushroom Sauce - this is an catering standby everyone loves

4 New York Strip steaks, each about 2-inches thick
Extra virgin olive oil
salt and freshly ground black pepper*
2 lbs. wild mushrooms, trimmed, brushed clean with a towel
2 sprigs of fresh thyme
3 cloves garlic, chopped
1/4 cup brandy
1/2 cup heavy whipping cream

Heat 2 Tbl. oil in large saute pan over medium high heat until smoking. Sprinkle steaks with salt and pepper on both sides.  Put the steaks in the pan and cook, turning to brown all sides completely until medium rare or your desired doneness.  Remove the steaks to a platter with tongs and cover loosely with a tent of foil to keep warm while you make the sauce.

Put the saute pan back over medium high heat and add 1/4 cup olive oil.  When the oil is smoking, add the mushrooms and cooking stirring about 10 minutes until golden brown.  Then add the thyme and garlic and season well with salt and pepper.  Toss a few more times to cook the garlic then dump the mushrooms onto a platter.  Take the pan off the heat, add the brandy and cook until almost evaporated. Add the cream and cook that down for about 3 minutes until reduced by about one-half and it's thickened up. Return the mushroom to the pan with the juices that have collected on platter and simmer for another 2 minutes. Season with salt and pepper.  On a cutting board with a sharp knife slice the steak thinly against the grain and place onto a large serving platter. Pour some of the sauce over and serve the rest in a side bowl.  Garnish with parsley and a couple of sprigs of fresh thyme. *Note; I use fresh peppercorns and smash them with a rolling pin or saute pan.  As we don't eat beef any longer, I have also made this dish with pork and chicken.  Serve with baby red roasted potatoes and a fresh tomato and red onion salad with Parmesan vinaigrette (see recipe below)

Fresh Tomato and Red Onion Salad - slice thick rounds of ruby red garden summer tomatoes and place on a platter.  Take a red onion and julienne slice, add to platter with tomatoes, season with salt and freshly ground black pepper.  For vinaigrette; in a blender or food processor add 1/1/2 cups shredded Parmesan cheese, 1/2 cup red wine vinegar, 4 anchovy fillets, 1 tsp. fresh lemon zest, 2 garlic cloves, 1 tsp. Dijon, 1 tsp. Worcestershire sauce and salt and pepper, process until smooth.  Slowly drizzle in 1/2 cup extra virgin olive oil, taste and adjust seasoning.  Drizzle some of the dressing over salad and store remaining in fridge for another use.

The Weekend Brunch Menu

Decadent White Hot Chocolate - This is a wonderful way to start a morning a put a smile on your face

12 oz. white chocolate, chopped (good quality)
1 3/4 cups whipping cream, divided
6 cups whole milk
1 Tbl. plus 1 tsp. orange zest, divided
1/4 cup sugar or honey
1/2 tsp. pure vanilla extract
Garnish; orange zest

Melt white chocolate in top of a double boiler over hot, not boiling water. Combine 1 cup whipping cream, milk, 2 Tbl. orange zest and sugar in a large saucepan. Bring just to a boil, stirring often. Reduce heat and simmer 2 minutes. Add 1 cup milk mixture to white chocolate in double boiler, stirring well with wire whisk. Pour white chocolate mixture into milk mixture in saucepan. Cook over low heat until thoroughly heated, stirring gently. Beat remaining whipping cream, 1 tsp. orange zest, vanilla with electric mixer until soft peaks form. Pour chocolate into mugs, add a big dollop of whipped cream and garnish with orange zest.  A drizzle of orange liqueur would be nice too!

Sangria - This one is for you aunt Shorty.  We had an abundance of raspberries growing on our property, and this will certainly put a smile on your face.  Being a huge fan of Sangria I find lots of ways to make it. 

1 cup brandy
1/2 cup orange liqueur
1/4 cup superfine sugar - if you can't find, just place sugar in food processor and whirl
1 orange, thinly sliced
1 pint raspberries
1 lime, thinly sliced
1 lemon, thinly sliced
2 bottles sparkling wine, chilled

In a large pitcher, combine brandy and orange liqueur.  Pour in the sugar and stir thoroughly to mix until the sugar dissolves.  Add all of the fruit and sparkling wine, mixing gently, place in fridge and let stand for about 1 hour.  When ready to serve; add ice to each goblet and pour in wine with some fruit.

Pork Sausage

2 lbs. ground sausage
2 crisp green apples, peeled cored and grated
1/2 cup bread crumbs, I like Panco
4 Tbl. heavy whipping cream
2 egg yolks
salt and freshly ground black pepper
2 tsp. poultry seasoning
Tabasco, to taste

In a large bowl, combine all ingredients, mixing well, but do not overmix.  Make into patties and place on baking sheet. Cover patties with plastic wrap and refrigerate for about 20 minutes to firm up.  When ready to serve get a large saute pan add just a drizzle of oil and heat pan.  Add patties and cook to nice brown color on each side and cooked through.  Serve with eggs, pancakes, waffles, on a biscuit for breakfast sandwich, etc. 

Lovely Breakfast Crescent Rolls - from my mom, Dorothy

1 package dry yeast
1 cup warm milk
3 3/4 all purpose flour
1 tsp. salt
1 cup butter
1/2 cup sugar
1 egg
Glaze
2 cups powdered sugar
2 to 3 Tbl. milk
1/2 tsp. almond extract

In a small bowl, dissolve yeast in warm milk (115 degrees.)  In a large bowl, combine flour and salt. Using a pastry blender cut in butter until size of small peas.  Beat sugar and eggs together and add yeast mixture and sugar/egg mixture to flour mixture combining well.  Note:  dough will be stiff.  Cover and refrigerate overnight.  Divide dough into 3 parts. On a lightly floured work surface roll each part into a 12-inch circle and cut each circle into 12 wedges.  Roll up starting with wide end.  Place point side down on ungreased baking sheets.  Cover loosely with a clean kitchen towel. Let rise in warm place until light and doubled in size about 45 minutes.  Heat oven to 375 degrees. Bake about 10 to 15 minutes or until light and golden brown, remove to cooling rack.  Glaze; in a small bowl combine all glaze ingredients and whisk to smooth.  Drizzle over cooled crescents.  I like to serve mine with raspberry freezer jam.  Note:  I have also added about a 1/2 tsp. of raspberry jam (not freezer jam) to each crescent before rolling up and baking.

Lemon Scones

1 stick cold unsalted butter, cut into small pieces
3 1/2 cups all purpose flour
2 tsp. baking soda
2 tsp. cream of tartar
1/2 cup sugar
1/2 tsp. salt
2 Tbl. lemon zest
1 1/2 cups buttermilk
1 cup currants
1 egg, lightly beaten (for top of scones)
Sanding sugar (for top of scones)

Preheat oven to 450 degrees.  Coat two baking sheets with cooking spray.  In a bowl, sift flour, baking soda, cream of tartar and salt.  Add butter using your fingertips to combine until mixture looks like fine meal.  Add buttermilk and zest until flour mixture is just moist and dough begins to stick together; stir in currants.  Gather dough into ball and knead until it fully combines.  Place dough on a lightly floured work surface and roll with a rolling pin to about 1-inch thick.  With a cutter cut out scones and place on baking sheets; let stand about 10 minutes.  Brush tops with beaten egg and sprinkle on sanding sugar. Bake about 12 minutes or until golden brown.  Remove to cooling rack.  Note:  if desired don't add sanding sugar and make a lemon glaze to drizzle over top of scones. 

Chocolate Crepes with Orange Cream and Fresh Raspberries - I hope you try making these they are so delicious!

6 Tbl. all purpose flour
2 Tbl. unsweetened cocoa powder
1 Tbl. sugar
pinch of salt
1/4 cup milk
1 egg
2 tsp. canola oil, divided
1/4 cup water
Orange Cream (recipe below)
Chocolate sauce (for later use) - homemade is best, or use your favorite store bought
Fresh raspberries (for later use)
Fresh mint leaves (garnish)

In a blender combine; flour, cocoa, sugar, salt, milk, egg, 1 tsp. oil and water blending until smooth batter forms.  Transfer to a bowl and refrigerate at least 1 hour.  Making crepes; if batter has thickened too much add up to 2 Tbl. water so it has consistency of light cream.  Heat a small nonstick skillet or crepe pan over medium.  Reduce heat to medium low and brush pan with a little oil.  Pour about 2 Tbl. of batter on the pan and swirl to coat bottom evenly.  Cook for about 40 seconds until the top of crepe has a dull surface and edges begin to curl.  Flip and cook for 20 more seconds until crepe is firm.  Remove to a plate and cover with a dry clean kitchen towel.  Repeat with remaining crepes.  I personally like to make lots of these while I'm doing it anyway, place them between wax paper and freeze them so next time I want a crepe it's already made. 

Orange Cream - I would suggest making this the night before so you won't be stressed during breakfast
2 cups whole milk
1 vanilla bean, split and scraped - it really does make all the difference in taste
6 large egg yolks
1/2 cup sugar
1/3 cup cornstarch
3 Tbl. butter, room temp.
1 orange zested

First off, get a large pan ready with ice and water for an ice bath.  Not for you silly, but ultimately for the sauce. 

In a saucepan bring the milk and vanilla (pulp and pod) to a boil over medium.  Remove from heat, cover and let rest for about 10 minutes.  In a bowl, whisk the yolks, sugar and cornstarch together.  Drizzle a quarter of the hot milk mixture into yolks and whisk vigorously.  Discard the vanilla pod and pour the rest of the milk in and keep whisking, pour back into saucepan and place pan over medium heat, bring to a boil while constantly whisking for about 2 minutes.  Set the bottom of the saucepan in an ice bath to cool stirring frequently so mixture remains smooth, don't get any water into it.  Cool to 140 degrees and stir in the butter and orange zest until completely blended.  Cool in fridge until ready to serve.  To serve; Place a crepe on plate, add about 2 Tbl. or orange cream and fold in sides of crepe.  Drizzle with chocolate sauce and sprinkle on fresh raspberries.  Add a pretty sprig of fresh mint makes the crepe complete. 

Quiche Me Quick - one of my favorite quiche dishes - kiss kiss

1 (9-inch) deep dish pie crust (homemade is best)
3 Tbl. butter
1 Tbl. olive oil
1 large sweet onion, sliced thinly
1 can artichoke hearts, quartered (don't use marinated ones)
1 box button mushrooms, sliced (or mushrooms of your choice or a mix is also good)
1 package ground sausage (I like to flavor mine occasionally with pure maple syrup or fresh sage)
7 eggs, lightly beaten
1 1/2 cups heavy whipping cream
salt and freshly ground black pepper
Tabasco, to taste (I like a lot)
1 cup Swiss cheese, shredded
1 cup sharp Cheddar cheese, shredded
1/4 cup fresh parsley, chopped
1 Tbl. fresh thyme

Preheat oven to 400 degrees.  In a saute pan, fry sausage until browned, add onion and saute until soft.  Pour mixture into colander to drain and set aside.  Add butter and olive oil to saute pan, cook mushrooms for about 10 minutes until browned, add artichokes and thyme and cook about 3 minutes.  In a bowl; whisk eggs with cream, salt, pepper, parsley and Tabasco.  Pour meat mixture into pie crust; add mushrooms and artichokes.  Top with cheeses and pour over egg mixture stirring together.  Cover lightly with foil and place on baking sheet baking in oven for 1 hour or until center is set.  Just before quiche is done, remove foil (last 10 minutes).  Remove to cooling rack and let rest for about 10 minutes before slicing.  Serve with fresh fruit and roasted red potatoes if desired, don't forget the orange juice too.
 
Breakfast Strata (love these and they are great for entertaining)

1 lb. turkey sausage (or meat of your choice)
1 large onion, chopped
1 red bell pepper, seeded and chopped
3 scallions, chopped including green part
1/2 cup sun-dried tomatoes packed in oil, chopped
1/2 loaf of country French bread, cut into chunks
1 Tbl. fresh rosemary, chopped
1 tsp. fresh marjoram, chopped
2 cups whipping cream
1/2 cup half and half
9 eggs
salt and freshly ground black pepper
4 cups Swiss cheese, shredded
1/2 cup fresh parsley, chopped

Butter the bottom of a 13x9 baking pan.  In a large saute pan, add a drizzle of olive oil and add sausage, rosemary, marjoram, bell pepper and onions sauteing until browned and onions/peppers are soft.  Remove from heat, drain any moisture in pan and set aside.  In a bowl; whisk cream, half and half, eggs, parsley, salt and pepper.  Lay half of the bread inside baking dish, sprinkle with half of the sausage mixture, half of the sun-dried tomatoes and half of cheese, repeat layering with bread, sausage, tomatoes, scallions and cheese.  Pour egg mixture over, cover with plastic wrap and refrigerate for 1 hour or overnight. Preheat oven to 350 degrees.  Remove plastic wrap and place baking dish on a baking sheet.  Bake for about 1 hour or until set and golden brown. Remove to cooking rack and let rest about 10 minutes before slicing into pieces.  Serve with hash browns, fresh juice and fruit.  Don't forget the coffee!

Maple Orange Pancakes - Jerry, my hubby's favorite

2 cups all purpose flour
2 Tbl. sugar
1 Tbl. plus 2 tsp. baking powder
1 tsp. salt
2 1/4 cups milk
1/4 cup fresh orange juice
1 tsp. orange zest
6 Tbl. butter, melted
2 eggs, lightly beaten
Syrup
2 cups pure maple syrup
1/4 cup orange juice
4 Tbl. orange marmalade (good quality)

For pancakes; in a large bowl combine; flour, sugar, baking powder and salt.  Whisk in milk, orange juice, maple syrup, zest, butter and eggs stirring until just combined.  Heat a griddle or large skillet and spray with PAM cooking spray.  Pour some batter onto griddle and cook until bubbles form around the edges and on top.  Flip with a spatula and continue cooking. To keep warm turn oven on to 150 degrees and place cooked cakes on platter in oven until all cakes are made.  For syrup; in a saucepan combine maple syrup, orange juice and marmalade, whisking to combine over low heat.  To serve; remove cakes from oven serve with butter and syrup crispy bacon or sausage, fresh juice and delicious hot coffee.  What a way to start the morning. 

Sides - just a few

Coconut Rice

1 1/2 cups long grain white rice
1/2 cup shredded dried coconut
1/2 cup coconut cream
1 3/4 cups water
salt
1 small Thai chili, seeded and finely sliced
1 kaffir lime leaf, finely shredded

In a large saucepan, add rice, coconut, coconut cream, water, salt and chili.  Cover and bring to a boil, reduce to simmer and cook for about 8 minutes.  Add lime leaf and stir into the rice.  Cover pan again and cook about 14 more minutes until dry and fluffy.  Remove from heat and let stand about 10 minutes before serving.  Note:  you can throw in some cashews in if desired or another item I like to toss in is chopped mixed dried fruit.

Assorted Vegetable Bake

4 cups rutabaga, peeled and chopped (the lonely life of the rutabaga, I personally love it, but even I don't use it enough)
6 carrots, peeled and sliced
3 celery stalks, sliced
2 large leeks, cleaned and sliced just to light green part
2 garlic cloves, chopped
salt and freshly ground black pepper
6 medium Yukon Gold potatoes, chopped
5 Tbl. butter, divided
3 Tbl. all purpose flour
1/8 tsp. freshly grated nutmeg
1 1/2 cups whole milk
1 cup Cheddar cheese, shredded
1 cup Parmesan cheese, grated
1 cup fresh bread crumbs
3 tsp. fresh thyme, chopped
2 tsp. fresh rosemary, chopped
3 Tbl. fresh parsley, chopped

Preheat oven to 350 degrees.  In a saute pan, drizzle in some olive oil and add leeks, cooking for about 6 minutes, add garlic and cook about 3 minutes remove from heat and set aside.  Butter a large baking dish.  Place the chopped rutabaga and carrots into a large saucepan with boiling salted water.  Bring to a boil, cover and reduce heat to simmer for 20 minutes.  Add potatoes to the pan, adding more water if needed, add celery. Simmer covered for about 15 minutes or until vegetables are tender.  Drain and let veggies cool slightly.  In a saucepan, melt 4 Tbl. butter and whisk in the flour cooking for about 1 minute.  Add salt, pepper and nutmeg then whisk in milk, cooking and whisking until thickened.  Add cheese and stir until melted.  Pour cooked vegetables including leeks and garlic into baking pan and pour over sauce, mixing gently. 

Melt the remaining 1 Tbl. of butter, drizzle of olive oil; toss with bread crumbs, thyme and rosemary.  Sprinkle crumb topping over vegetables and sauce.  Bake uncovered for about 40 minutes until browned and bubbly. About 10 minutes before removing from oven, sprinkle on Parmesan cheese and continue baking. Remove from oven and sprinkle on parsley and serve.  Note:  you can also place this mixture into individual ramekins and bake.

German Style Red Cabbage with Caraway Seeds - It must be the German side of me because I could eat this every day

2 1/2 lbs. red cabbage, core removed and shredded
1 large onion, julienned
1 large green apple, peeled, cored and cut into pieces
8 slices bacon, sliced
1/2 cup apple cider vinegar
6 Tbl. sugar
2 Tbl. balsamic vinegar
salt and freshly ground black pepper
2 Tbl. caraway seeds

In a saute pan, add bacon and cook until browned and crisp; remove to paper towels and drain.  Remove all but about 3 Tbl. bacon fat and add onions cooking until softened and a beautiful light brown color.  Add the cabbage, apple, cider vinegar, balsamic vinegar, and sugar.  Toss to combine and bring to a simmer, covering and lowering heat cooking about 40 minutes.  Uncover pan and season with salt and pepper, add caraway seeds and increase heat to reduce some of the cooking liquid.  Place cabbage into serving bowl and scatter on bacon.

Peas - even your kids will love, I know Brittany did when she was young

2 cups frozen peas
1/3 cup fresh pesto
1/4 cup pine nuts, lightly toasted
salt and freshly ground black pepper

Place peas into a saucepan of boiling salted water and cook until just warmed through, remove to colander and drain well.  Place into a serving bowl, season with pepper, mix with pesto and pine nuts.  Shave a little fresh Parmesan over the top.  Note:  these are fantastic the next morning stirred into some fluffy scrambled eggs

Zucchini Fritters

4 cups grated zucchini
1 cup sweet onion, finely minced
1 Tbl. olive oil
4 cloves garlic, finely minced
2 eggs, lightly beaten
Tabasco
1/2 cup grated Parmesan cheese
1/2 to 3/4 cup all purpose flour
salt and freshly ground black pepper
1/2 tsp. dried thyme
1 tsp. dried dill
vegetable or peanut oil for frying

After you have grated the zucchini, place the zucchini in a clean kitchen towel and squeeze hard over the sink to remove excess moisture.

In a saute pan, heat olive oil over medium and cook zucchini, onion and garlic until liquid evaporates.  Remove pan and place mixture into mixing bowl; let cool for about 40 minutes.  Add beaten eggs, Parmesan cheese, 1/2 cup flour and seasonings including Tabasco to make a batter.  You may need to add more flour if the batter doesn't hold together when dropped from a spoon.  Heat 1 cup of oil into a heavy pan over medium high until it reaches 375 degrees.  Using a 1/4 measuring cup, fill it half full of batter and carefully drop batter into hot oil.  Fry the fritters for about 3 minutes on each side until a deep golden brown color.  Drain well on paper towels, sprinkle with salt and serve warm.  You can serve with a nice dill or hollandaise sauce too.

Asian Broccoli - love this

1 1/2 lbs. broccoli florets
3 garlic cloves, minced
1 1/2 Tbl. fresh ginger, peeled and grated
2 Tbl. sesame seeds, lightly toasted
2 Tbl. toasted sesame oil
1/2 cup chicken stock (good quality)
1 Tbl. soy sauce (lately we've been using gluten free version)
Peanut oil, for frying
2 scallions, finely minced (garnish)

In a bowl mix the stock, soy sauce and sesame oil together; set aside.  Heat a wok or large deep sided saute pan with 1 Tbl. peanut oil.  Add broccoli florets and stir to coat the florets with oil, sauteing for about a minute.  Push broccoli aside and add ginger and garlic, add a little more oil and cook for about 1 minute.  Then stir the garlic and ginger in with the broccoli.  Add the chicken stock mixture to pan, bring to a simmer and reduce heat and cover.  Let cook about 3 minutes until broccoli is still firm and crisp.  Remove broccoli with slotted spoon to a serving bowl.  Return the pan to heat increase to high and reduce sauce until just a little remains.  Pour sauce over broccoli, sprinkle on toasted sesame seeds and scallions. 

Now for Desserts - Who doesn't love this part?

Strawberry Lemon Mint Bars

2 cups all purpose flour
1/2 cup powdered sugar
1 tsp. lemon zest, divided
1 Tbl. fresh lemon mint
3/4 cup butter, chilled
Filling
1 (8 oz.) packages cream cheese, soft
3/4 cup sugar
2 eggs
1 1/2 Tbl. fresh lemon juice
1 cup strawberry preserves (or raspberry) use good quality with chunks of berries
Powdered sugar (for dusting)

Preheat oven to 350 degrees.  In a bowl, add flour, powdered sugar, 1/2 tsp. lemon zest and lemon mint, stir together; cut in butter with a pastry blender until crumbly.  Press mixture onto bottom of a lightly greased 13x9 baking pan.  Bake for about 20 minutes or until lightly browned.  Remove to cooling rack.

In a bowl of electric mixer, beat cream cheese and sugar until smooth.  Add eggs one at a time and beat until just blended after each addition.  Stir in lemon juice and remaining 1/2 tsp. lemon zest.  Spread preserves over crust.  Pour cream cheese mixture over preserves spreading to edges. Bake about 20 minutes or until set.  Let cool on wire rack.  Cover and place in fridge for a few hours to chill then into bars.  You can also dust with powdered sugar and I sometimes add a fresh strawberry fanned on each plate and dust with powdered sugar.

Cherry Almond Crisp - we grew a number of cherry trees on our property

1/4 tsp. salt
1/2 cup brown sugar, packed
1/4 cup slivered almonds, finely chopped
1 cup all purpose flour
1/2 cup cold butter, cubed
Filling
1 cup sugar
1/4 cup cornstarch
1 cup cherry juice
1 tsp. lemon zest
5 cups tart red cherries, pitted (you can use frozen)
Topping
1 1/2 cup quick rolled oats
1/2 tsp. cinnamon
1/2 cup brown sugar, packed
1/4 cup all purpose flour
1/2 cup slivered almonds, lightly toasted
5 Tbl. butter, melted
1/2 tsp. almond extract

Preheat oven to 350 degrees.  Crust; in a bowl, combine salt, sugar, almonds and flour; cut in butter and press into a 11x7 baking dish.  Bake for about 15 minutes and remove to cooling rack. For filling; combine sugar and cornstarch in a saucepan.  Whisk in cherry juice and cook over medium until thickened stirring constantly.  Fold in cherries and zest.  Pour over baked crust. For topping; in a bowl combine all topping ingredients and mix together, pour topping over cherry mixture and bake for an additional 20 minutes or until lightly golden and bubbly.  Remove to cooling rack to cool.   Serve with freshly whipped cream or vanilla ice cream.

Fall Pear and Cranberry Cake

1/2 cup butter
4 eggs
2 1/2 cups all purpose flour
1 Tbl. baking powder
1/4 tsp. salt
1 1/4 cups sugar
1 1/2 tsp. pure vanilla extract
1/4 cup buttermilk
3 cups peeled and coarsely chopped pears
1 cup fresh cranberries, coarsely chopped
1 tsp. cinnamon
1/2 tsp. ground ginger
1 Tbl. orange zest
Powdered sugar

Preheat oven to 350 degrees.  Let butter and eggs stand at room temperature for 30 minutes.  In a small mixing bowl stir together flour, baking powder and salt; set aside.  In a large mixing bowl beat butter with an electric mixer gradually add granulated sugar to butter, beating to combine.  Add vanilla, cinnamon, ginger and orange zest. Add eggs, one at a time beating after each addition.  Beat in buttermilk and gradually add flour mixture to butter mixture, beating until just combined. Fold in pears and cranberries. Spoon batter into a greased and floured springform pan spreading evenly. 

Bake for about 1 1/2 hours. Cool on wire rack for 15 minutes.  Remove and cool thoroughly and sprinkle with a sifted powdered sugar.  Serve with freshly whipped cream or ice cream and a drizzle of caramel sauce.

Tiramisu Torte - I really think I could sit down and eat this entire torte, but I never have.  My daughter had a friend in high school that would always beg me to make this so she could have some.

2 (8 oz.) packages cream cheese, soft
2 cups sour cream
1/2 cup sugar
1/4 cup milk
3 Tbl. orange liqueur
1 Tbl. sweet sherry
1 cup strong cold coffee
1 (7 oz.) package lady fingers
4 oz. semisweet chocolate, grated and divided
Cocoa powder (garnish)
Chocolate curls (garnish)

In a large mixing bowl of electric mixer beat cream cheese, sour cream, sugar, milk, 2 Tbl. orange liqueur and sherry until smooth.  In another bowl, add coffee and remaining 1 Tbl. orange liqueur.  In a 9-inch springform pan arrange some of the ladyfingers over the bottom of pan.  Brush with half of the coffee mixture. Spread half of the cheese mixture over ladyfingers and smooth top. Sprinkle half of the chocolate on top and repeat layering with remaining ladyfingers, coffee mixture, cheese mixture and chocolate.  Cover with plastic wrap and refrigerate at least 4 hours or overnight.  Remove from springform pan and garnish with sifted cocoa powder and chocolate curls.

Citrus Cake - bright and sunny flavors

1 cup butter1/4 cup shortening
2 cups sugar
5 eggs
3 cups all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1 tsp. pure vanilla extract
1/2 tsp. lemon extract
Frosting
1/2 cup butter
3 Tbl. orange juice
3 Tbl. lemon juice
2 Tbl. orange zest
2 Tbl. lemon zest
1 tsp. lemon extract
6 cups powdered sugar

Preheat oven to 350 degrees.  In a mixing bowl of electric mixer, cream the butter, shortening and sugar until light and fluffy.  Add eggs, one at a time beating well after each addition. Combine dry ingredients; add to creamed mixture alternating with buttermilk, beginning and ending with dry ingredients. Stir in extracts.  Pour into three greased and floured 9-inch cake pans.  Bake in oven for 25 to 30 minutes or until pick inserted in center comes out clean.  Remove to cooling rack and cool for about 10 minutes before removing.  For frosting; in mixer bowl of electric mixer beat butter until fluffy; add orange juice, lemon juice, orange zest, lemon zest and lemon extract mixing well.  Gradually add powdered sugar; beating until desired spreading consistency.  Spread between layers, over top and sides of cake.  I like to garnish with candied orange peel.

Apple Cheesecake - we had numerous heirloom apples trees on our property

Crust
2 cups graham cracker crumbs
1 tsp. apple pie spice
1 stick butter, melted
Caramel sauce
1 (14 oz.) package caramels
2/3 cup evaporated milk
1/2 cup pecans, chopped and divided
Filling
2 (8 oz.) packages cream cheese, soft
2/3 cup sugar
1/2 cup sour cream
2 Tbl. all purpose flour, divided
3 extra large eggs, lightly beaten
1 1/2 cups chopped peeled apples
1/2 tsp. cinnamon
1/2 tsp. apple pie spice

Lightly spray a 9-inch springform pan with cooking spray.  Securely wrap pan in a double thickness of heavy duty foil.  Heat oven to 350 degrees.  In a bowl, add graham cracker crumbs, apple pie spice and butter, mixing well.  Press onto bottom and up sides of pan about 1-inch.  Place in oven and bake about 10 minutes or until lightly browned.  Remove to cooling rack.

Caramel sauce; in a heavy duty saucepan add caramels and milk and stir constantly until smooth and melted.  Pour 1 cup of caramel over crust and sprinkle with 1/4 cup of chopped pecans.  Set aside.

For filling; in a large bowl of electric mixer, beat cream cheese until fluffy; add sour cream, 1/2 cup sugar, 1 Tbl. flour beating until smooth.  Add eggs one at a time, beating until combined. Combine the apples, cinnamon, 1/2 tsp. apple pie spice and remaining flour; fold into cream cheese mixture and pour into crust.

Place the springform pan into a larger baking pan and add 2-inches of hot water being careful not to get any water into cheesecake.  Bake for about 1 hour.  Reheat leftover caramel and spoon over cheesecake, sprinkle with remaining pecans.  Continue baking about another 15 to 20 minutes or just until center is set.  Carefully remove springform pan from water, once again don't get any water into cheesecake.  Place on a cooling rack to cool.  Once cooled cover lightly with plastic wrap and refrigerate until chilled.  Carefully run a thin bladed sharp knife around edge of pan to loosen.  Then loosen the cheesecake pan latch and remove cheesecake.  Slice into pieces and add a dollop of freshly whipped cream that you've added a little powdered sugar and brandy too.  Yummm!  Refrigerate any leftovers.

Chocolate Peanut Butter Pie - delicious, decadent and my dad's favorite!

Crust
1/2 cup semisweet chocolate, chopped
1/2 stick butter, cut into pieces
2 cups chocolate wafer cookies, pulsed in food processor for crumbs
Peanut Butter Filling
1 (8 oz.) cream cheese, soft
1 cup peanut butter (don't use natural, too much oil)
1/2 cup powdered sugar
2 tsp. pure vanilla extract
1 cup heavy whipping cream
1 cup salted roasted peanuts, rough chop (divided)
Chocolate Topping
1/2 cup semisweet chocolate, chopped
1/2 cup heavy whipping cream
Chocolate shavings (garnish)
Fresh mint leaves (garnish)

Preheat oven to 350 degrees.  For crust; over a double boiler add chocolate and butter and cook stirring until melted.  Stir well and the stir in chocolate cookie crumbs.  Press the crumbs over the bottom on a 9-inch springform pan and up sides.  Bake crust for about 10 minutes, remove to cooling rack.

For filling; in a large bowl of electric mixer beat cream cheese with peanut butter, sugar and vanilla until well blended.  In another bowl, beat the whipped cream until stiff peaks form, do not overbeat.  Fold one-third of the whipped cream into the peanut butter mixture, then fold in the remaining whipped cream and 1/2 cup chopped peanuts. Spoon filling into crust, smoothing the surface.  Refrigerate for about 4 hours, covered with plastic wrap. 

For chocolate topping; in a double boiler, add chocolate and whipping cream, mixing and cooking until melted and smooth. Place in fridge and cool slightly.  Remove pie from fridge after 4 hours and cover with chocolate topping, sprinkle with remaining peanuts.  Place back in fridge uncovered until chilled.  Remove from fridge and loosen crust with a thin bladed sharp knife and loosen latch on pan, removing pie from pan.  Garnish with remaining chopped nuts and chocolate shavings. Place a fresh mint leave on each plate and serve.

Bon Appetit

"This is the victory that overcomes the world, or faith."  1 John 5:4

"The joy of the Lord is your strength." - Nehemiah 8:10

"He gathers the lambs in his arms and carries them close to his heart." - Isaiah 40:10

"Grace and truth come through Jesus Christ." - John 1:17

"Fear not, for I am with you; be not dismayed, for I am your God." - Isaiah 41:10