An End of a Wonderful Nights Dream
It began with a cocktail on the covered veranda
listening to the rhythmic rain lightly splashing against the eves.
A cool breeze on a beautiful evening.
The hors d'oeurves were sumptuous, the company enchanting
People swayed and undulated amid the mansion
to the strains of music wafting through the air.
It was like a dream....An End of A Wonderful Nights Dream.
Thank you for joining us on this occasion.
When we moved to TX both Jerry and I were saddened to see not a Trader Joe's in sight anywhere. My next plan of attack was to continually write TJ's to see if they were ever going to build in TX and they always said the same thing, not until we can get a warehouse built. When Jerry and I moved to Colorado what do you think opened up right after we moved? Of course, Trader Joe's all over Texas. A friend of mine, Barbara in the Dallas area told me she couldn't even get into the TJ's in her area for a least a few weeks as it was always so packed with people. I guess Trader Joe's didn't realize many people from the west coast had moved into TX and were as thrilled about the openings, as I am about the Colorado openings.
Jerry and I have been making lists and sending them to our daughter in S. CA along with a check for her to send us items we can't live without from Trader Joe's. Also, when we travel to her home we go on a Trader Joe's run and box all the items up and mail them back home.
In addition to all the grocery items Trader Joe's carries, they also carry great wines and beautiful flowers with prices that won't make you wince with shock at the check out counter.
Back to Valentines Day; I planned on getting up early on Friday morning and head out to the new Trader Joe's on Colorado Blvd, but after I heard a news report that morning I decided to wait until later in the day. Apparently, the store had 800 people waiting in line and one woman they spoke with said she started standing in line at 8:00 p.m. the evening before. OK, that is just plain absurd! I love my Trader Joe's, but not enough to stand in line that long. When Jerry got home we decided to drive down and see how it looked. It was very busy, but after driving around a few times a couple of nice police officers found us a perfect parking spot in the lot. The store was packed and we felt like sardines in a can, but everyone was very nice. We managed to fill the shopping cart with all sorts of goodies including some items we didn't need, but purchased on a whim. After shopping it took us over one hour just to get to the checkout counter. I purchased those two nice cops a couple of large dark chocolate candy bars and when I handed the chocolate to them and said "Happy Valentine's Day" they were very happy.
Below are some recipes I hope you will enjoy. Every recipe has some item(s) I purchased at Trader Joe's.
I guarantee you will love this delicious cocktail
6 Tbl. blackberry liqueur
1 bottle of Sauvigon Blanc, well chilled
Pour 1 Tbl. of blackberry liqueur into each wineglass. Fill each glass with about 4 fl. oz. of wine.
Fruit Chutney Crostini - I purchased some beautiful pears at Trader Joe's and made these this week. This is a simple and delicious appetizer that I have used for catering many times
1/4 cup shallots, finely minced
1 1/2 cups Bosc pears, peeled, seeded and finely chopped
1/2 cup pear nectar
1/4 cup dried apricots, finely chopped
2 Tbl. honey
1 1/2 Tbl. cider vinegar
pinch of salt
French Baguette, cut on diagonal into thin slices and lightly toasted in oven
1/4 cup pecans, lightly toasted and chopped
1/4 cup blue cheese, crumbled (I like Maytag)
1 lemon finely zested (garnish)
In a saucepan over medium heat add a drizzle of olive oil to pan and add shallots, cooking until soft. Add pears, pear nectar, apricots, honey, cider vinegar and salt. Bring to a boil and reduce heat cooking about 25 minutes or until pear is tender and mixture has thickened. Cool to room temperature. In the meantime, toast the baguette slices in oven. On a serving platter add baguette slices and spoon on some of the cooked pear mixture. Top with sprinkling of pecans and blue cheese then sprinkle on lemon zest.
Artichoke Appetizer
1 (12 oz.) jar water packed artichoke hearts, quartered
extra virgin olive oil
1 lemon, zested
2 tsp. fresh lemon juice
salt and freshly ground black pepper
3 Tbl. capers, rinsed and drained
fresh parsley, chopped
1/2 cup feta cheese, crumbled into large pieces
Drain artichokes and pat dry with paper towels. In a bowl whisk the olive oil, lemon zest, lemon juice, salt, pepper and capers. Mix in about 3 Tbl. parsley. Add the artichoke hearts and mix to coat. Cover and place in refrigerator for a few hours. Remove and stir again. Place onto a serving platter lined with red leaf lettuce and add cheese, and a little more parsley on top.
Chilled Avocado and Crab Soup
3 Haas avocados, halved, peeled, seeded and chopped
2 serrano chilies, seeded and chopped
1 cup unsweetened coconut milk
juice of 1 lime
3/4 cup water
salt and freshly ground black pepper
Tabasco, to taste
3/4 lb. fresh lump crabmeat
fresh chives, snipped
Croutons - homemade is best (garnish if desired)
In a food processor add avocados, chilies, coconut milk, lime juice and water, puree to smooth consistency. Season with salt, pepper and Tabasco. Taste and adjust seasoning. Place this mixture into serving bowls then add crab to each bowl and top with snipped chives.
Fig Bread - one of my favorite breads Jerry used to make when he was baking bread (his hobby)
1 cup milk (110 degrees)
2 1/4 tsp. active dry yeast
1/3 cup sugar
3 1/2 cups all purpose flour
1 tsp. salt
1 tsp. ground cardamon
3 eggs
6 Tbl. butter, cut into chunks and room temperature
1 1/2 cups dried figs, rough chopped
In bowl of electric mixer, add milk, yeast and 1/3 cup sugar, let stand about 10 minutes. In another bowl whisk flour, salt and cardamon. Add the flour mixture and 2 eggs to the yeast mixture. With a dough hook knead the dough on medium low. While kneading the bread add the butter and knead until dough is smooth, about 10 minutes. Place the dough on floured work surface and flatten into a disk. Sprinkle the figs over the dough and gather into a ball and knead into incorporate the figs. Gather into a ball and transfer to oiled bowl, cover with a towel and let rise in warm draft free place for about 1 hour. Line a baking sheet with parchment paper. Place the dough on floured work surface and divide into 3 pieces. Roll each piece into a 16-inch long rope. Lay ropes together and braid them, tucking ends underneath. Place on baking pan and cover lightly with clean kitchen towel and let rise again for about 45 minutes. Preheat oven to 350 degrees. In a bowl beat the last egg with a small amount of water and brush the top of dough with mixture. Bake for about 35 to 40 minutes, transferring to wire rack to cool.
Savory Puffs - these can be served as appetizers or for dinner
1/2 stick unsalted butter
1/2 cup water
2/3 cup all purpose flour
1/2 tsp. salt
3 eggs, room temperature
1 cup Gruyere cheese, shredded
1 Tbl. fresh thyme leaves
1 tsp. fresh rosemary leaves, finely minced
1 Tsp. Tabasco
Preheat oven to 400 degrees. Butter a large baking sheet. In a saucepan combine butter and water until butter melts and water boils. Add the flour and salt and stir vigorously with wooden spoon until mixture pulls aways from sides of pan and forms a ball. Good arm exercise! Remove from heat and cool 3 minutes. With your wooden spoon beat in the eggs one at a time, beating well after each addition. Stir in the cheese, thyme, rosemary and Tabasco. Drop the batter by rounded tablespoonfuls onto baking sheet about 2-inch apart. Bake for 15 minutes, reduce oven to 350 degrees and bake another 15 minutes until they are puffed and golden brown. Place baking sheet on wire cooling rack and let cool. Serve. You can also hollow these out and add some chicken salad, crab salad, etc.
Golden/Red Beet Salad
2 lbs. golden and red beets
extra virgin olive oil
1 tsp. Dijon mustard
salt and freshly ground black pepper
1/4 cup red wine vinegar
2 heads of romaine, chopped
1 1/2 cup walnuts, lightly toasted
1 1/2 cups goat cheese, crumbled (larger chunks)
Large chunky homemade croutons
Preheat oven 400 degrees. In a bowl add beets and coat with olive oil, season with salt and pepper. Wrap the beets individually in foil and place onto a baking sheet. Bake about 2 hours or until pierced with knife are tender. Remove from oven and when beets are cool enough to handle peel and cut into chunks. In a small bowl whisk the vinegar, Dijon, salt and pepper until blended then whisk in olive oil to incorporate. Taste and adjust flavors to your desired taste. In a bowl add chopped beets with 1/4 cup of the vinaigrette, season with extra salt and pepper and refrigerate for about 1 hour. On a large serving platter, arrange lettuce. Place beets on top, sprinkle with walnuts and cheese. Lightly pour on extra vinaigrette if desired. garnish with croutons.
Salad with Delicious Ranch Yogurt Dressing - my husband is a huge ranch dressing fan and this one is simply wonderful
2 Tbl. white wine vinegar
3 garlic cloves, finely minced
salt and freshly ground black pepper
1 1/2 cups Greek yogurt - don't use low fat
1/2 cup buttermilk - don't use low fat
2 Tbl. each of fresh chopped; chives, parsley, thyme, basil and dill
2 tsp. Dijon
1/4 cup yellow onion, grated
2 head red leaf lettuce, torn
1 head romaine hearts, torn
1 small red onion, thinly sliced
1 pint grape tomatoes, halved
2 Haas avocados, peeled, seed and sliced
5 large radishes, thinly sliced
homemade croutons
In a bowl stir vinegar and garlic together. Whisk in yogurt, buttermilk, herbs, mustard, onion, salt and pepper. Place in refrigerator and let stand about 30 minutes to incorporate flavors. On a serving platter, toss lettuces, arrange tomatoes, red onion, avocados and radishes on top. Remove dressing from refrigerator and stir to combine. Spoon some over the salad and top with croutons. Serve extra dressing on the side. Note: I grate the onion onto paper towels to absorb some of the onion juice.
Northwest Salmon Burgers - one of our favorites
1 lb. boneless skinless salmon fillet, cut into small pieces
5 scallions, chopped including green part
1 Tbl. capers, drained and rinsed, chopped
1/2 red bell pepper, seeded and finely chopped
3 Tbl. fresh parsley, finely chopped
1 Tbl. fresh lemon juice
Tabasco, I like a lot
1 tsp. Dijon
1/4 cup mayonnaise
1 egg, whisked
salt and freshly ground black pepper
1/2 cup Ritz or saltine crackers, crushed (or you can use Panco bread crumbs)
Rolls (good quality)
Tarter Sauce
Lettuce, tomatoes, thinly sliced red onion
In a bowl, add salmon, scallions, capers, bell pepper, parsley, lemon juice, Tabasco, Dijon, mayo, egg, salt, and pepper. Mix to combine, cover and refrigerate for about 30 minutes. Remove and stir in crackers, adding more if needed. Form into thick patties. In a large saute pan, drizzle in some olive oil and add a pat of butter. Add salmon patties and cook until nicely browned on each side and cooked through. Place on a lightly toasted bun, brushed with tarter sauce and add accompaniments of your choice. Serve with crisp slaw and homemade fries.
Tarter Sauce
1/4 cup mayonnaise
1/4 cup sour cream
1/2 tsp. prepared horseradish (optional, but I love it)
1 Tbl. fresh dill, chopped
2 or 3 dill pickles, finely minced
1 Tbl. capers, rinsed and drained, minced
3 Tbl. fresh parsley, chopped
2 tsp. fresh lemon juice
1 tsp. fresh lemon zest
5 black olives, finely minced
freshly ground black pepper
Place all into a bowl and mix well.
Italian Turkey Soup
1 lbs. ground turkey
2 Italian sausages, casings removed
1 large yellow onion, chopped
4 cups baby spinach, rinsed
2 garlic cloves, minced
1 large carrot, peeled and sliced
2 (15 oz.) can cannellini beans, drained and rinsed
5 to 6 cups chicken stock (good quality)
1 (14.5 oz.) can diced tomatoes (I like Cento)
1 tsp. dried rosemary, crushed
2 tsp. dried sage
pinch of red pepper flakes
1 tsp. dried basil
1 tsp. dried thyme
2 tsp. fresh lemon juice
salt and freshly ground black pepper
In a Dutch oven, add some olive oil and add ground turkey and sausage, cooking until browned and cooked through. Remove meats to plate. Add some more oil and add onion, carrot and garlic cooking on medium until soft. Add back turkey, plus accumulated juices on plate. Add dried herbs, beans, chicken stock and tomatoes with juice. Bring to a boil, turn down to simmer and let cook about 30 minutes. Add lemon juice and spinach just before serving and simmer until spinach has wilted. Taste and adjust seasonings and serve. Serve with warm Italian bread.
Cuban Chicken Stew
1 (4 lb.) whole chicken sectioned into pieces (rinse in cold water and pat dry)
3 garlic cloves, smashed
salt and freshly ground black pepper
1 large green bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
1 large white onion, sliced
1 lb. red potatoes, cut into chunks
1/2 cup pimento stuffed olives
2 Tbl. capers
1/4 cup golden raisins
1 (8 oz.) can tomato sauce
1/2 cup chicken stock (good quality)
1 1/2 cup frozen peas
1 cup dry white wine
1/4 cup fresh lime juice
1/4 cup fresh orange juice
In a bowl add chicken, garlic, salt, pepper, lime juice and orange juice. Cover and refrigerate for about 2 hours. In a large Dutch oven add 1/4 cup olive oil. Remove chicken from marinade and pat dry with paper towels. Brown chicken in batches on both sides and transfer to a plate. Add peppers and onions and cook until softened, add wine, scraping up brown bits on bottom of pan and reduce wine by half. Return chicken to pan and add reserved marinade, potatoes, raisins, capers, olives, tomato sauce, salt paper and 1/2 cup chicken stock. Cover and reduce heat to simmer cooking about 1 hour. Stir in peas just before cooking time is over. Serve with a light tossed salad with vinaigrette dressing and hot crusty bread. You will love this dish I guarantee it.
Dijon Chicken
4 to 6 boneless skinless chicken breasts, butterflied
1/2 cup all purpose flour - for dredging
1/4 cup heavy whipping cream
5 tsp. Dijon
1/2 cup chicken stock
1 leek, white and just to the light green part, sliced (wash well)
1 tsp. fresh thyme
salt and freshly ground black pepper
1 1/2 cups crimini mushrooms, thick slice
1 scallion, chopped including green part
2 Tbl. fresh parsley, chopped
Rinse the chicken breasts and pat dry. On a plate add flour, thyme, salt, pepper. Dredge chicken into the flour mixture and lightly shake off excess. In a large saute pan drizzle in some olive oil and add butter. Add chicken and cook until browned on each side and cooked through. Remove to plate and keep warm. Add a little more butter and oil to pan add mushrooms and cook until nicely browned, add leeks and cook a couple of minutes. Add Dijon, heavy cream and chicken stock, season with salt and pepper and reduce sauce until slightly thickened. Add back chicken breasts, and nap sauce over chicken. Let cook on simmer for a few minutes. Remove to serving platter, pour over some sauce and sprinkle on chopped scallions and parsley. Serve with roasted red potatoes, or cooked wide egg noodles, a tossed salad and glass of wine.
Lemon Pudding Cakes - similar to chocolate pudding cake, but with lemon
3 large eggs, separated
1/2 cup sugar
2 Tbl. all purpose flour
3 tsp. lemon zest
1/4 cup fresh lemon juice
1 cup whole milk
pinch of salt
Powdered sugar, sifted
Preheat oven to 350 degrees. Butter 6 (6 oz.) custard cups and place into a baking pan lined with a dish towel. In a large bowl, whisk the egg yolks with sugar until light, whisk in flour and then lemon juice, milk and zest. In a bowl of electric mixer beat egg whites and salt until soft peaks. Fold this mixture into lemon mixture. Divide batter into cups and place in baking pan on towel. Fill sides of pan half way up with boiling hot water. Bake for about 25 minutes. Carefully remove from oven, don't get any water into cups and cool slightly, dusting with powdered sugar.
Mississippi Mud Pie - if you love Mississippi mud cake you will love this pie
1 chocolate cookie pie crust
1 cup semisweet chocolate pieces (good quality)
1/2 stick butter
1/4 cup heavy whipping cream
2 Tbl. light corn syrup
1 cup powdered sugar, sifted
1/2 tsp. pure vanilla extract
1 tsp. Bourbon
1/2 cup pecans, chopped and lightly toasted
1 qt. coffee ice cream (good quality) softened
In a double boiler add chips, butter, cream and corn syrup. stir until chocolate is melted. Add the powdered sugar, vanilla and Bourbon and mix well. Reserve 1/2 cup of the chocolate mixture and spread remaining into bottom of pie shell. Sprinkle with half of the pecans and refrigerate about 1 hour. In a large bowl of electric mixer, beat ice cream to spreadable consistency. Mound into the cookie crust and spread evenly. Freeze about 2 hours. Reheat the reserved chocolate mixture in double boiler and spread over the ice cream. Sprinkle with remaining nuts and place in freezer for about 4 hours. Remove when ready to serve and let stand a few minutes, cut with a sharp knife that you have run under hot water.
Bon Appetit
"Not one of the good promises which the Lord had made....failed; all come to pass." - Joshua 21: 45
"The Lord is good to those who wait for Him, to the person who seeks Him." - Lamentations 3:25
"You can throw the whole weight of your anxieties upon him, for you are his personal concern." - 1 Peter 5:7
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