Do you Love a Picnic?

This post is dedicated to our friends Al and Carol from S. CA.  Carol called us yesterday and told us her husband, Al passed away and we will miss him deeply.  All of our love and prayers to you Carol.

I am a woman that loves a picnic, inside or outside, elegant or carefree, tailgate, on the porch or beach side, during the day or at sunset, simple food or over the top gourmet I'll take it all!  Most everyone loves a picnic and using our tried and true family recipes handed down from generation to generation.  Some of my favorite picnics were living in San Diego and meeting friends at the beach in La Jolla Shores and all of us bringing chilled wine, a variety of cheeses, smoked salmon, fresh fruit, French bread and chilled pasta salads while sitting on quilts, blankets or beach chairs enjoying the sunset, the waves crashing and watching our children playing and having fun.  Of course we always included some decadent brownies or cookies to enjoy with a couple of thermoses of coffee as the sun finished setting enjoying great conversation and laughter.

"When friends meet, hearts are warmed."

For the perfect picnic basket you should always be prepared.  Wet wash cloths or baby wipes are a must.  Plates, utensils, glasses, tablecloths, napkins, corkscrew, and garbage bags are items to remember.  Salt and pepper, sugar, serving utensils, sharp knife, zip lock bags, insect repellent, paper towels, flashlights, light jackets, sunscreen, large beach umbrellas, matches, coolers, ice and freezer packs, blankets, candles (especially for those romantic picnics) and first aid kits are just some of the items you might need to pack.  But most likely you already have down your list of essentials you bring on your picnic.  One of the most important things to remember is always keep cold foods cold and hot foods hot.   I'd advise not bringing home leftovers especially those that have been sitting out too long.  Always remember; "when in doubt, throw it out."  And always remember to leave your picnic site clean that is what the garbage bags are for.

Disposable dishes or china.... well I've used both, but disposable is much easier and they now have such beautiful colors and patterns for disposable.  I also always enjoy a jar or vase full of fresh flowers or if you are on a mountain picnic you could always pick beautiful wildflowers for you jar or vase.

Picnic foods vary from hamburgers, hot dogs and potato salad, to deli sandwiches and beer, or delicious fried chicken, corn on the cob, and pasta salad.  Then there are the gourmet picnics with fine wine, foie gras (my personal favorite), decadent pasta salads, etc. What about a lobster bake on the beach, or a fall picnic in the mountains viewing the changing leaves and indulging in homemade caramel apples.  For a tailgating picnic where it's snowing and you could enjoy hot chili or soup, corn bread with corn and scallions and hot cocoa with marshmallows. 

"You can plan a pretty picnic, but you can't predict the weather."

Another fun picnic Jerry and I enjoyed was with friends, Al and Carol visiting from S. CA in late fall. We lived in WA and took them on a drive over to Port Townsend and I packed hearty rustic sandwiches, pasta salad, chips, cold baked beans (love those) rich chocolate brownies and beverages.  We stopped by the water and bundled up in our coats, threw open the back of our Jeep, took out the lawn chairs and had a picnic.  It was great fun.  Memories are made in moments like these.  We have known this couple for years and Al now has Alzheimer's in a care facility so remembering his laughter and booming voice always makes me smile when I think of this picnic.

"Put your heart, and soul into even your smallest acts, this is the secret of success."

Barb's Pinto Bean Dip (my friend Barb's recipe from Dallas)

1/4 cup extra virgin olive oil
6 sprigs fresh rosemary
1 1/4 cup fresh parsley leaves
1 (15 oz.) can pinto beans, drained and rinsed
2 cloves garlic, chopped
3 Tbl. fresh lemon juice
salt and freshly ground black pepper
crackers, baguette slices, fresh vegetables (for dipping)

In a small pan add olive oil and rosemary simmering for about 15 minutes. Discard rosemary and set aside.  In a food processor, puree pinto beans, garlic, parsley, lemon juice and season with salt and pepper.  While processor is running slowly add rosemary oil in steady steam to incorporate, you might not require all the oil.  Taste and adjust seasonings.  Place dip into bowl and surround with vegetables, crackers and baguette slices.

Grilled Corn on The Cob with Herb Butter

10 fresh ears of corn

Pull husks back from corn.  Remove and discard silk. Brush with 1 Tbl. of flavored butter on each ear of corn.  Pull husks to cover corn.  Tie husk ends with water soaked kitchen string.  Place corn on grill and cook for about 15 minutes, rotating regularly so corn does not burn.

Butter
1 cup butter, soft
2 Tbl. fresh lemon juice
salt and freshly ground black pepper
2 Tbl. fresh parsley, minced
3 Tbl. scallions, finely minced including green part
1/2 tsp. Worcestershire sauce

Blend all ingredients for butter and refrigerate for about 1 hour for flavors to combine.

My friend Debbie in WA (thanks for sharing) gave me her grandma Marc's recipe for potato salad, she made the best.  Marc was our neighbor growing up in Island View in Anacortes, WA until I was in 8th grade when my parents bought another house and we moved.  She was a wonderful cook, as was my mother, Dorothy and every year for my birthday (not on the actual day) Marc would have me over for fried liver and onions (loved it!) her potato salad, and her homemade rhubarb pie. I was in heaven.  I loved her as if she was my own grandma.

Marc's Potato Salad

6 large russet potatoes (2 lbs), peeled
1 1/2 cups mayonnaise
1 Tbl. white vinegar
1 Tbl. mustard (I think she used yellow)
salt and pepper to taste
3 stalks celery, chopped
1 medium sweet onion, chopped (I like red or sweet such as Walla Walla)
6 hard boiled eggs, chopped
Fresh parsley, chopped (garnish)
paprika (garnish)

Place potatoes in boiling salted water and cook until tender, about 25 minutes. Cool and cut into large cubes, season with a little salt.  In a large bowl whisk, mix mayonnaise, vinegar, mustard and season with salt and pepper.  Add cooled potatoes, celery and onions and toss. Stir in eggs.  Cool in frig covered for a few hours.  Remove from frig and taste, if it needs more salt add and stir.  If you like you can garnish with fresh chopped parsley and sprinkle of paprika.

Zippy Chicken Pasta Salad

16 oz. penne or curly pasta
Tabasco, (we like ours spicy)
1/2 cup olive oil
2 Tbl. fresh lemon juice
1 tsp. Slap ya mama seasoning (optional, but I like it)
1/2 tsp. EACH garlic powder, onion powder and celery salt
4 cups cooked chicken, chopped (this is where rotisserie chicken from the grocer comes in handy)
3 cups blue cheese, large crumbles (I like Maytag)
1 bunch scallions, sliced on diagonal including green part
4 celery stalks, sliced on diagonal
salt and freshly ground black pepper
Fresh parsley, chopped for garnish

In large pot of boiling salted water add pasta and cook al dente.  Drain and rinse in cold water to refresh.  Drain again, drizzle with a little olive oil and toss to combine.   In a large bowl; whisk hot sauce, oil, lemon juice, Slap ya mama, garlic powder, onion powder and celery salt until combined.  Place well drained pasta into a large bowl and stir in chicken, blue cheese, scallions, celery and season with salt and pepper.  Slowly mix in dressing to desired amount.  Refrigerate for a couple of hours, saving any leftover dressing as you might need it.  When ready to serve place on platter and sprinkle with chopped fresh parsley.  To transport for picnic, add to plastic container with lid and keep well iced then at picnic you can place on platter or serving bowl or use from container.

Bulgur Salad

3/4 cup bulgur
1 small red onion, finely diced
4 plum tomatoes, finely diced
1/2 green pepper, seeded and chopped
1 cup fresh parsley, chopped
1/4 cup fresh mint leaves, chopped
1 English cucumber, sliced in half lengthwise and chopped
4 scallions, thinly sliced including green part, plus 1/2 cup for dressing
1/4 cup fresh lime juice
1 Tbl. honey
1 serrano chilie, seeded and minced
1/2 cup extra virgin olive oil
salt and freshly ground black pepper

Place bulgur in large bowl and pour 3 cups boiling water over, cover bowl and let sit until tender about 20 minutes.  Drain well, squeezing out as much water as possible.  Dry out bowl and return bulgur to bowl and mix in onions, tomatoes, green pepper, parsley, mint, cucumber and scallions.  For dressing; in a blender add honey, lime juice, serrano and 1/2 cup chopped scallion and blend until smooth.  With motor running stream in oil, season with salt and pepper, taste and adjust flavors.  If dressing is too thick add a little cold water.  Pour dressing over salad and mix well.  Refrigerate until ready to serve.

Boozy Baked Beans

1 package smoked thick cut bacon, sliced into pieces
1 large sweet onion, chopped
1 red bell pepper, seeded and chopped
1 jalapeno, seeded if desired and minced
2 garlic cloves, minced
2 (15 oz.) cans red kidney beans, drained and rinsed
2 (15 oz.) cans cannellini beans, drained and rinsed
1 (15 oz.) can black beans, drained
1 (15 oz.) can butter beans, drained and rinsed
1 cup thick sweet barbecue sauce
1/2 cup ketchup
1/4 cup molasses
1/4 cup Bourbon
2 Tbl. yellow mustard
salt and freshly ground black pepper
1 tsp. Slap ya mama
1 tsp. garlic powder
1 tsp. onion powder
1 bay leaf

In a large saute pan, add sliced bacon and cook until browned and just crispy. Remove to paper towels to drain.  Remove most of the fat and add onion, bell pepper, garlic and jalapeno cooking until softened.  Add all other ingredients and stir until warmed through.  Taste and adjust flavors, then pour beans into a large baking dish and place in 350 degree oven cooking for about 1 1/2 hours. You might want to place baking dish onto a baking sheet in case any of the juices bubble over.  Remove from oven when ready and take out bay leaf. Note:  If you would like you can also add some browned hamburger or ground turkey. 

Potato and Corn Chowder

6 russet potatoes, peeled and large dice
3 cans sweet corn, drained (you can use fresh or frozen)
2 small can diced green chilies
1 large onion, small dice
2 cloves garlic, minced
1 tsp. ground cumin
2 Tbl. fresh cilantro, chopped
salt and fleshly ground black pepper
1 tsp. Slap ya mama seasoning
Tabasco - I like a lot
5 cups chicken stock - good quality
1 1/2 cups heavy whipping cream
3 scallions sliced for garnish
Roux or instant mashed potatoes (for thickening) I find using the potatoes works very well

In a heavy pot add small amount of oil and add onion and garlic cooking until softened.  Add cumin and cilantro.  Add potatoes and chicken stock and cook until potatoes are tender about 20 minutes.  Add corn, chilies and season with Slap ya mama, salt, pepper and Tabasco. Add cream and turn down to a simmer cooking until thickened.  Whisk in roux or a little of the instant potatoes at a time and stir to desired thickness. If taking on your picnic, pour into thermoses and garnish at picnic site.  Note; you can also add cooked chicken or shrimp to this soup.

Orange Chili Cole Slaw

1 large head Napa cabbage, shredded
4 carrots, shredded
2 granny smith apples, sliced julienne
1 medium red onion, thin julienne slices
1 cup whole pecans, lightly toasted and coarsely chopped
1 bunch of fresh mint
Dressing
1 Tbl. Dijon
1 Tbl. hot water
1/3 cup extra virgin olive oil
1 tsp. honey
1/2 tsp. cayenne
1/2 tsp. ground cumin
zest of 1 orange
3 Tbl. fresh orange juice
1/2 cup sour cream
salt and freshly ground black pepper

Slaw; in a large bowl, add cabbage, apples, carrots, onions, mint and pecans, mixing together. Dressing: in a small bowl combine mustard and water.  Whisk in olive oil and add honey, cayenne, cumin, orange juice, zest and sour cream blending well. Taste and season with salt and pepper, adding more cayenne if desired.  Pour over slaw and toss well to coat, but remember, don't overdress the slaw or it will get soggy and no one wants to eat soggy slaw!

Herbed Goat Cheese (used a couple different ways)

1 lb. goat cheese
2 Tbl. EACH fresh thyme, parsley, dill, and basil chopped and mix together

Roll the log of goat cheese in chopped fresh herbs.  Sometimes I add to the herbs 1/4 cup finely chopped sun-dried tomatoes in oil to the mixture and roll.

This can be used as an appetizer and served with sliced French baguettes, or made into appetizers by stirring together the cheese with the herbs and sun dried tomatoes adding some freshly ground black pepper.  Spread on baguette slices and top with finely minced red onion and thinly sliced smoked salmon. - love!

Hood River Grilled Vegetable Sandwich - Jerry and I used to go to Hood River, OR to a boutique hotel that had a charming bistro.  They served a grilled vegetable sandwich that was fantastic.  Here is my version and these are great picnic food, wrapped in parchment paper and tied with brown kitchen twine with a sprig of fresh rosemary tucked in makes a great looking presentation

Crusty Ciabatta, Italian or French Bread, sliced in half
Herbed Goat Cheese (recipe from above)
Vegetables thinly sliced and grilled such as; eggplant, bell peppers, zucchini, onion, portobello mushroom, etc.
Avocados, peeled, pitted and thinly sliced
Olive oil and balsamic vinegar
Salt and freshly ground black pepper

You can either grill the bread and serve warm or not.  I personally like the vegetables grilled then chilled before I place on sandwich.  In a bowl whisk a little olive oil and balsamic vinegar together.  Brush on vegetables and season with salt and pepper.  Grill on each side until you have a nice char.  Remove and place in frig.  Take your bread and spread with herbed goat cheese, add sliced avocados, tomatoes and lettuce if desired then pile on the vegetables. Wrap and bring to picnic.  Or if you like you can prepare at picnic on the grill and serve warmed.

BLTA Sandwich with Rosemary Mayonnaise

Mayonnaise
6 Tbl. olive oil
2 tsp. fresh rosemary, finely chopped
2 garlic cloves, minced
1 1/2 cups mayonnaise
salt and freshly ground black pepper
2 tsp. fresh lemon juice

In a small saucepan, add oil, rosemary and garlic over low heat, stirring and cooking about 5 minutes, do not burn or brown.  Remove from heat and cool completely, remove rosemary.  In a bowl, add mayonnaise, salt and pepper and whisk in lemon juice, add cooled olive oil mixture and stir until smooth.

Sandwich - 6 sandwiches

12 slices crusty style Italian bread
1 1/2 cups blue cheese, good quality (I love Maytag) or sometimes I use Havarti cheese
Lettuce (I like butter or Romaine)
4 or 5 large ruby red tomatoes, thick cut
Thick cut smoked bacon, cooked crisp (we like a lot, but make what you enjoy)
Tabasco (I love it on these)
Avocados, peeled, pitted and sliced thinly
salt and freshly ground black pepper

Spread rosemary mayonnaise on each side of bread.  Add cooked bacon slices, crumbles of blue cheese, top with avocado slices, sprinkle of Tabasco, tomatoes and lettuce, add salt and pepper if desired.  Add top layer of bread, slice in half and place in parchment paper attaching each piece with a cocktail toothpick (you know the ones with the little frilly ends), pack for your picnic and you will most definitely enjoy!

Picnic Chicken

5 lbs. chicken, bone in and skin on (rinsed under cold water and patted dry with paper towels)
2 Tbl. salt
3 Tbl. brown sugar
2 Tbl. chili powder
2 Tbl. paprika
2 tsp. freshly ground black pepper
1/2 tsp. cayenne pepper
olive oil
Fresh parsley, chopped (garnish)

Combine in a bowl the salt, brown sugar, chili powder, paprika, black pepper and cayenne.  Lightly rub chicken pieces with a little oil.  Coat the chicken pieces with spice mixture, distributing evenly.  Transfer chicken to wire rack which you have set over a large baking sheet lined with foil.  Refrigerate for 8 hours. 

Preheat oven to 425 degrees.  Roast chicken in oven for about 15 to 20 minutes.  Increase the temperature to 500 degrees and continue roasting until browned and crisp.  Remove from oven when cooked and let cool.  Pack in plastic covered container iced to picnic.  To serve, sprinkle with a little parsley.

Delicious Decisions Picnic Hamburgers - because isn't that what most people want to sink their teeth into at a picnic; grilled burgers?

Teriyaki Burger

1 1/2 lbs. ground beef or turkey
3/4 cup teriyaki sauce
Mayonnaise
1 can pineapple slices
1 large red onion, thinly sliced
salt and freshly ground black pepper
lettuce
Good quality buns
Slices of Swiss cheese
Strips of bacon, fully cooked until brown and crisp
butter for buns

Drain pineapple into a bowl, add teriyaki sauce and mix.  Place pineapple and 3 Tbl. pineapple teriyaki mixture into zip lock bag.  Turn to coat and set aside.  Place ground beef into a bowl and season with salt and pepper mixing in some of the remaining pineapple teriyaki sauce just to moisten and form into thick patties.  Preheat grill and butter buns. Place burger patties on hot grill and cook to desired doneness, tuning to get great grill marks.  Place buttered buns on grill to toast.  Remove pineapple from bag and place on grill browning on each side.  Place cheese slices on burgers to just melt.  Spread mayonnaise on buns, add grilled pineapple slices, burger, bacon, onion and lettuce.  Sink your teeth into that deliciousness!  Note:  you can also grill the onion slices if desired.

Turkey Burger

1 1/2 lbs. ground turkey
1 pinch cinnamon
2 Tbl. chipolte pepper in adobo finely minced
1 sweet onion, sliced and take 4 Tbl. and mince finely
2 garlic cloves, minced
1/2 tsp. ground cumin
salt and freshly ground black pepper
Accompaniments;
sliced ruby red tomatoes
lettuce
sliced avocado
Sharp cheddar cheese slices
buns
butter
Condiments; mustard, ketchup, etc.

In a bowl, add ground turkey, cinnamon, chipolte peppers, 4 Tbl. minced onion, minced garlic, cumin, salt and pepper.  Mix and form into patties.  Place on hot grill and cook to desired doneness.  Top with cheese.  Butter buns and lightly toast buns. Add condiments of your choice.

Gorgonzola Burger with Herb Mayonnaise

1 1/2 lbs. ground beef, ground turkey, ground pork, ground lamb or chicken (or combo)
1 cup Gorgonzola cheese, crumbled
3 scallions, finely chopped including green part
2 Tbl. brandy
2 tsp. Dijon
1/4 cup dry breadcrumbs
1 tsp. dried thyme
mushrooms, sliced and sauteed
salt and freshly ground black pepper
buns
butter
Condiments
Herbed Mayonnaise (recipe to follow)

In a bowl mix Gorgonzola and scallions; set aside.  In a saute pan, add some butter and saute mushrooms, add brandy and saute until mushrooms are browned and brandy has evaporated.  In a bowl add ground beef, Dijon, thyme, salt and pepper, mixing well. Form into thin patties and to one patty add mixture of cheese and scallions, top with second patty and seal.  Heat grill, place burgers on and cook to desired doneness. Butter buns and lightly toast on grill.  Add herbed mayonnaise to buns, some of the cooked mushrooms, condiments and burger patty. 

Herb Mayonnaise
1 cup mayonnaise
2 Tbl. EACH fresh basil, fresh parsley and fresh chives, minced
2 Tbl. extra virgin olive oil
2 small garlic cloves, minced
2 tsp. fresh lemon juice
2 tsp. Dijon
Tabasco to taste

Add ingredients to bowl and mix together, taste and adjust seasonings.  Spread on buns.

Rhubarb Cake - love this

3/4 cup butter
1 egg
2 cups sugar
2 1/2 cups all purpose flour
2 1/2 cups fresh rhubarb, chopped
1 cup buttermilk
1 tsp. pure vanilla extract
1 tsp. baking soda
1/4 tsp.salt
1 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
Topping
1/3 cup brown sugar, packed
1/3 cup pecans, chopped
1 tsp. cinnamon

Preheat oven to 350 degrees.  In a bowl add flour, baking soda, salt, cinnamon and nutmeg, whisking together.  In a bowl of electric mixer beat butter and sugar to incorporate.  Add egg and vanilla mixing well.  Add buttermilk and dry ingredients mixing well to incorporate.  Stir in rhubarb and pour into a 9x12 greased and lightly floured pan.  In a small bowl, mix topping ingredients together and pour evenly over cake. Bake for approximately 45 minutes or until pick inserted comes out clean.  Remove from oven and place on cooling rack. 

Dorothy's Ranger Cookies - my wonderful mom's recipe

1 1/4 cups all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, soft
1/2 cup sugar
1/2 cup brown sugar, packed 
1 egg
1 tsp. pure vanilla extract
2 cups Rice Crispy cereal
4 oz. sweetened shredded coconut
1 cup pitted dates, chopped

Preheat oven to 375 degrees.  Add dry ingredients to a small bowl and stir.  In a bowl of electric mixer cream butter, add sugar and vanilla and beat until fluffy; add dry ingredients and mix to incorporate.  Stir in Rice Crispy cereal, coconut and chopped dates.  Drop by spoonfuls onto ungreased cookie sheets and bake for about 8 to 10 minutes or until lightly brown.  Remove to cooling rack and cool 1 minute on pan before removing.  I always double the batch as these go fast!

Picnic Caramel Apples

8 craft sticks
8 crisp sweet apples
4 cups sugar
2 Tbl. corn syrup
1 cup water
2 cups unsalted butter, cut into pieces and room temp.
2 cups heavy whipping cream
pinch of salt
wax paper

Insert sticks firmly into apples.  In a heavy bottomed saucepan with high sides, add sugar, corn syrup and water.  Stir with wooden spoon to mix and cook over medium heat.  Do not stir again until syrup becomes a deep golden amber color.  Remove from heat and with a clean wooden spoon beat in butter, then stir in cream.  Add salt.  Dip apples into caramel swirling and tilting pan so apples are completely coated.  Place apples on wax paper to harden. 

Note: Other items to add to apples if desired, but I personally just enjoy the caramel version.  Sprinkles, mini chocolate chips, mini white chips or mini butterscotch chips, chopped nuts, chopped pretzel pieces, melted chocolate or white chocolate, chopped dried cranberries or shredded coconut.

Peanut Butter Bars - love these!

20 peanut butter sandwich cookies
1/4 tsp. salt
1/2 cup butter, melted
2 cups powdered sugar
1 1/3 cups creamy peanut butter
1/2 cup butter, soft
1/2 cup burnt peanut candy, finely crushed (one of my favorite candies), plus extra for Topping
1 cup semisweet chocolate chips
1/2 cup cream peanut butter

Line a 13x9x2 baking pan with foil, extending over the edges; set aside.  In a food processor combine peanut butter cookies and salt.  Cover and process until fine crumbs form.  Add melted butter and process with several pluses just to combine.  Press mixture into the bottom of prepared pan.  In large bowl of electric mixer add powdered sugar, 1 1/3 cups peanut butter, and softened butter creaming until smooth.  Stir in the finely crushed burnt peanuts.  Drop mixture by spoonfuls over crust; carefully spreading with an offset spatula to an even layer. 

In small saucepan melt chocolate and 1/2 cup peanut butter over low, stirring occasionally.  Spread evenly over bars and sprinkle with extra crushed burnt peanuts candy.   Cover and chill about 1 hour or until set.  To remove, lift edges of foil and remove bars from pan.  Place on cutting board and cut into bars.  Store in refrigerator between layers of wax paper in airtight container.  These go fast, so I would advise making a couple of pans.

Lemon Shortbread Cookies

1 cup butter
2 tsp. fresh lemon zest
1/2 cup powdered sugar
2/3 cup cornstarch
1 cup all purpose flour
Frosting
1/4 cup butter, melted
2 Tbl. fresh lemon juice
Zest of one lemon
2 1/2 to 3 cups powdered sugar

Preheat oven to 325 degrees.  In bowl of electric mixer, cream butter, sugar and lemon zest. Stir in flour and cornstarch. Drop by spoonfuls onto a baking sheet.  Bake for about 15 minutes, remove and cool on wire rack.  Combine the ingredients for frosting and mix well.  Spread on cooled cookies.

"Quiet, loving acts bring comfort."

Bon Appetit

"In Your presence is fullness of joy." - Psalm 16:11

Southeast Asian

I was hired to cater a function for a hospital group that donated used hospital equipment and supplies to Southeast Asian countries that couldn't afford supplies.  The manager who hired me said the catering was going to be located off site at a warehouse (dislike these locations) for 100 people.  A late afternoon luncheon of Southeast Asian food was to be served and there was only one sink in the facility, as well as a couple of bathrooms.  These type of off site caterings where you have to bring everything in really don't float my boat, but I decided to take it on which meant bringing everything but the kitchen sink to the location.  This also means if you forget anything you have to improvise or you are out of luck.  Below are "some" of the items served at the event that actually turned out fantastic and all attendees loved the food and decorations I provided.  When catering a buffet this small I only needed one other person, so that makes the profit much nicer. 

When you think of Southeast Asia think of exotic and tropical (hot, humid and plentiful rainfall). Lively tropical colors of hot pinks, lemon yellow, lime green and rich purples.  Sea breezes, beautiful palm trees and spicy vibrant ingredients. 
Tantalizing, flavorful, intoxicating, spicy and healthful cuisines.  India, Burma, Laos, Thailand, Vietnam, Cambodia, Philippines, Malaysia, Singapore, Indonesia, Borneo, Java, and Bali.  Don't get excited about not having all the ingredients you think you might need, as here are a few of the staples; onions, garlic, shallots, peppercorns, fish sauce, coconut milk, soy sauce, chilies, tamarind concentrate, cilantro, coconut, ginger, Kaffir lime, mangos, sesame oil, rice vinegar, lemon grass, Thai basil, chili paste are just to name a few.  Most of these dishes are not hard to make either.


I hope you enjoy your culinary adventure from the recipes listed below and remember to have fun and try something new that you might normally shy away from. 


Vietnamese Style Iced Coffee - strong and sweet


1/2 cup coarsely ground french roast coffee (espresso grind)
2 cups boiling water
1/2 cup sweetened condensed milk


Place the ground coffee into a French press (this is one of the times I actually use my French press).  Add boiling water and allow to steep for about 5 minutes.  Stir, then slow press down the plunger until the grounds are trapped at the bottom of the carafe.  Put 2 Tbl. each of condensed milk in four 8 oz. glasses.  Fill the glasses two-thirds full of ice cubes.  Divide the coffee among the glasses and swirl the milk into the coffee.  Bet ya can't drink just one they are so addicting.


Lang-Son Chai - Indian spiced sweet tea


2 black peppercorns
4 cloves
5 cardamon pods
1 star anise
3 cups water
1/4 tsp. ground ginger
1/4 tsp. cinnamon
1/2 cup canned unsweetened coconut milk
1/2 cup milk
2 Tbl. palm or light brown sugar
2 Tbl. loose black tea leaves


Lightly crush peppercorns, cloves, cardamon and star anise together in a spice mill, do not pulverize.  Transfer spices to a saucepan. Add water, ginger, and cinnamon. Bring to boil, remove pan from heat, cover and steep for 5 minutes.  Stir in coconut milk, regular milk and sugar and return to a boil.  Remove from heat and add tea.  Cover and steep for 4 minutes.  Stir and strain into a pitcher.  Adjust sweetness.  Serve either hot or cold.

Crab Dumplings with Curry

1 1/2 lbs. fresh lump crabmeat
1/4 lb. ground pork
3/4 cup fresh cilantro, chopped
12 cloves garlic, minced
freshly ground black pepper
2 tsp. Asian fish sauce
1 Tbl. palm or golden brown sugar
Cooked white rice

Curry
1 (19 oz.) can unsweetened coconut milk
1/2 cup Thai green curry paste (Asian grocery stores)
1 Tbl. Asian fish sauce
1 Tbl. palm or light brown sugar

Make a spice paste with cilantro and garlic by pounding together with mortar or chopping together finely.  Place in large bowl and combine with remaining dumpling ingredients, mixing by hand.  Form mixture into 1 1/2 inch balls and set aside. 

For curry skim the thick cream from top of can of coconut milk and pour into saucepan, reserving milk.  Heat coconut cream over medium heat about 1 minute. Add green curry paste and cook for 2 minutes stirring.  Add coconut milk and cook for 1 minute, stirring.  Add fish sauce and sugar and stir until sugar is dissolved and blended with curry.  Carefully add the dumplings and raise heat to high, bringing to a boil.  Gently boil for 3 minutes stirring very carefully once or twice.  Place rice on serving platter and add dumplings and sauce.  Sprinkle with fresh basil.


Cambodian Mussels with Pineapple and Thai Basil


5 lbs. mussels
2 garlic cloves, chopped
2 tsp. Thai chilies, minced (or more if you like it hotter)
2 1/2 cups chicken stock (good quality)
1 (14 oz.) can unsweetened coconut milk
1/4 cup dry white wine
1/2 tsp. turmeric
2 Tbl. fish sauce
2 Tbl. palm or light brown sugar
1 cup fresh pineapple chunks
1/4 cup Thai basil, torn
1 baguette, sliced for sopping up juices (warmed in oven in foil)


Wash mussels well in a few changes of clean water.  Pull of beards and discard any broken shells.  Let mussels stand in clean water while broth is prepared.


Heat oil in large pot and add garlic and chilies until garlic begins to turn golden or about 1 minute.  DO NOT BURN or you will start over.  Stir in chicken stock, coconut milk and wine, then add turmeric, fish sauce and sugar.  Bring to boil, stirring occasionally.  Add mussels, cover and cook until shells open anywhere up to about 8 minutes.  Shake the pot after about 2 minutes to move them around.  Any mussels that won't open need to be discarded.  Ladle the mussels and broth into large serving bowl.  Top with pineapple chunks and basil.  Serve with bread alongside to dip in broth.


Vietnamese Pork, Shrimp and Coconut in Lettuce Leaves - love these


1/4 lb. medium shrimp, peeled, deveined finely chopped
1/2 lb. ground pork
7 oz. sweetened flaked coconut
4 garlic cloves, chopped
1 bunch scallions, sliced thinly on diagonal including green part
20 fresh kaffir lime leaves, sliced thinly (any Asian grocer will carry these)
2 Tbl. soy sauce
1/4 cup dry roasted peanuts, chopped
1 Tbl. seasoned rice vinegar
2 heads butter lettuce leaves, washed and patted dry
2 cups fresh bean sprouts
1 bunch fresh cilantro, chopped
1 English cucumber, chopped
Thai chilies, thinly sliced


Place shrimp, pork and coconut in mixing bowl and mix well; set aside.  Heat wok over medium high add about 1 Tbl. oil, then add garlic and stir fry until fragrant.  Add shrimp and pork mixture stir frying about 3 minutes.  Mix in scallions, lime leaves, add soy and vinegar and stir fry 2 minutes. Remove from heat and stir in peanuts.  Taste and adjust seasonings.  Arrange lettuce leaves on platter, place meat mixture into serving bowl alongside.  Add bean sprouts, cilantro, cucumbers and chilies into serving bowls.  To serve; take a lettuce leaf, add some meat mixture, and accompaniments.  I like to drizzle with a little Hoisin sauce or I make a spicy peanut sauce (see recipe below) to drizzle on, but it's not required.


Spicy Peanut Sauce
1 (14 oz.) can unsweetened coconut milk
1/4 heaping cup of Thai red curry paste
1 Tbl. dark soy sauce
1/3 cup chunky peanut butter


Pour coconut milk in a saucepan and bring to gentle boil over medium.  Add remaining ingredients and simmer until mixture thickens back of spoon about 15 minutes.  Place in a bowl and serve alongside pork, shrimp lettuce cups.

Laotian Gazpacho

3 slices French bread
1/2 tsp. ground coriander
1 tsp. ground cumin
salt and freshly ground black pepper
3 cloves garlic, minced
1/4 cup extra virgin olive oil
4 Tbl. red wine vinegar (good quality)
7 large ruby red tomatoes, seeded and chopped
3 cups chilled V-8 juice
1 orange bell pepper, seeded and diced
1 red onion, small dice
1 English cucumber, lightly seeded and diced
3 Tbl. serrano chilies, minced (or more if you like a little spicier)
1/2 cup Thai basil, chopped
3 Tbl. fresh mint, chopped
1/2 cup fresh cilantro, chopped
Hot sauce to taste

Preheat oven to 350 degrees.  Place bread on baking sheet, drizzle with 1 1/2 Tbl. olive oil and sprinkle with coriander, cumin, salt, pepper and garlic.  Place bread in oven for about 15  minutes or until golden brown.  Remove pan from oven.

In a blender add 2 1/2 Tbl. olive oil to blender and add vinegar and garlic toast, breaking up with your hands.  Process until mixture is ground smooth, scraping down sides.  Transfer this to large mixing bowl.  Stir in all other ingredients mixing well.  Cover and refrigerate at least 1 hour.  Remove, stir and taste again adjusting flavors if desired.  To serve; Ladle into serving bowls.

Salad of Bali

6 cups butter lettuce leaves, torn
3 cups watercress, torn
3 star fruit, sliced into thin stars - love this
2 small pink grapefruit, peeled and sectioned
1 ripe papaya, peeled, seeded and cubed

Dressing
1 large ripe Haas avocado, peeled and pitted
1/2 tsp. Chinese chili garlic sauce
dash of Worcestershire sauce
1/2 tsp. light brown sugar or palm sugar
2 1/2 tsp. white vinegar
2 1/2 tsp. Tamarind sauce
3 Tbl. fresh lime juice

For salad; on a large platter, add lettuce and watercress.  Place fruits over top of greens.  For dressing; in a bowl, mash avocado well until smooth, add remaining ingredients and whisk together until combined.  Spoon dressing over greens and fruit. 

One of my favorite rice dishes Coconut Rice with Mangos

1 cup jasmine or long grain white rice
1 cup unsweetened coconut milk
1/2 cup water
1 tsp. sugar
pinch of salt
3 firm, ripe mangos, peeled and chopped
2 large shallots, thinly sliced
vegetable oil

First off, heat oil until very hot in deep sided saute pan. Add sliced shallots and fry until crispy.  Remove with slotted spoon onto paper towels to drain; set aside.

Rinse rice in cold water and drain.  Place rice in large saucepan. Stir in coconut milk, water, sugar and salt bringing to a boil. Cover and reduce heat to low simmer cooking until done about 20 minutes.  When cooked turn off heat and keep covered letting stand for about 10 minutes.  Fluff rice and place on serving platter.  Add chopped mangos and sprinkle with crispy shallots.

Filipino Stir Fried Noodles

12 oz. dried pancit bihon or dried Chinese egg noodles
olive oil
1 red onion, finely chopped
2 garlic cloves, finely minced
1 tsp. fresh ginger, peeled and finely minced
2 serrano chilies, finely minced
1/2 lb. medium shrimp, peeled, deveined and cut in half
1/2 lb. boneless skinless chicken breasts, trimmed of fat and cut into thin diagonal strips
1/4 lb. spicy smoked sausage, thinly sliced such as chorizo
1 cup green cabbage, sliced into 1-inch wide strips
1 large carrot, halved lengthwise and cut into diagonal thin slices
2 Tbl. light soy sauce (we like the gluten free type)
1 Tbl. fish sauce
1/4 cup chicken stock (good quality)
3 scallions, thinly diagonal cut including green part
fresh cilantro, chopped
1 large ruby red tomato, seeded and chopped

Place noodles in large bowl and pour over boiling water soaking about 15 to 20 minutes.  Drain and set aside.  With a deep wok or large deep sided saute pan, add oil and get very hot, add onion, garlic, ginger and chilies stir frying for about 2 minutes.  Add shrimp, chicken and sausage, stir frying for about 3 minutes.  Mix in cabbage, carrot, soy and fish sauce stir frying well.  Pour in chicken stock cooking for 1 minute stirring frequently.  Add noodles and scallions cooking and stirring for 2 more minutes.  Place onto large serving platter.  Garnish with cilantro and tomato.

Burmese Chicken - tastes like you went to an Indian restaurant - when I made this for the catering I used a indoor grill.

4 to 6 large boneless, skinless chicken breasts
1/2 heaping cup of plain yogurt (I use thick Greek yogurt)
1 tsp. salt
1/2 tsp. turmeric
2 Tbl. ground cumin
1 tsp. ground cardamom
1/4 tsp. ground ginger
1 Tbl. vegetable oil
Chili powder
2 limes, quartered
Cooked rice

Place chicken into a glass casseole dish.  In a bowl, mix yogurt, salt, tumeric, cimin, cardamon and ginger and mix well.  Whisk in oil.  Pour over chicken and mix well with your hands to coat all.  Cover with plastic wrap and refrigerate 6 hours up to overnight.  Preheat oven to 350 degrees and arrange chicken on baking sheet (make sure marinade is on chicken) and sprinkle with chili powder.  Bake about 20 minutes or until cooked through. Place on serving platter with lime wedges.  Serve with hot cooked rice. 

Malaysian Spicy Stir Fried Pork

3 large cloves garlic, chopped
1/2 tsp. black peppercorns, ground in pepper mill
5 small Thai chilies, sliced
1/3 cup fresh ginger, peeled and chopped
2 Tbl. vegetable oil
1 1/2 lb. pork tenderloin, trimmed and silverskin removed, cut into 1/4-inch thick medallions
1 large onion, halved and cut into julienne strips
1/4 cup sweet dark soy sauce
1/2 cup chicken stock, good quality
1 Tbl. light brown sugar
3 scallions, thinly sliced including green part (garnish)

With a mini food processor add ground pepper, garlic, chilies and ginger into a paste.  Heat a wok or deep sided skillet over medium.  When hot add oil and coat pan.  Stir fry the paste for about 2 minutes.  Add pork and onion stir frying over high for about 2 minutes.  Add soy and stir fry for 1 minute.  Pour in chicken stock, sugar and simmer for 7 minutes stirring.  To serve; add cooked rice to serving platter and pour pork mixture over.  Garnish with thinly sliced scallions.

Thai Curry Beef - (friend Fred D. recipe)

1 (14 oz.) can unsweetened coconut milk
2/3 cup Thai red curry paste (any Asian grocer will sell this)
1/3 cup green peppercorns, brine cured, drained
2 Tbl. Asian fish sauce
1 Tbl. light brown sugar
1 lb. sirloin steak
salt and freshly ground black pepper
1 cup Thai basil leaves
Cooked rice

Skim the cream from top of coconut milk and pour into a large saucepan, reserving the milk.  Turn to medium high heat and add curry paste, stirring until well blended bringing to a gentle boil.  Cook stirring constantly for 2 minutes.  Stir in reserved coconut milk.  Add peppercorns, fish sauce and stir stirring until sugar is dissolved and blended.  Reduce heat to medium low and simmer 5 minutes, stirring occasionally.  Turn off heat and cover pot.

Preheat outdoor grill, season steak with salt and pepper and cook to desired doneness.  Let rest about 5 to 10 minutes before thinly sliced crosswise into thin slices. Remove lid from curry sauce and reheat.  Place rice on platter and add steak slices ladling over curry sauce.  Garnish with basil leaves and serve.

Salmon with Citrus Sambal - love this, for the catering I made small appetizer portions to serve (EASY)

1/2 cup orange marmalade (good quality)
1/4 heaping cup of grapefruit juice
1 tsp. sambal oelek

2 lb. salmon fillet about 1-inch thick (skin on)
salt and freshly ground black pepper
vegetable oil

In a saucepan, heat marmalade over low for about 1 minute or until it melts, add grapefruit juice and mix well. Turn off heat and add the sambal, mixing well. 

For salmon; rub with oil and season with salt and pepper.  Grill on outdoor grill skin side up then turn to skin side down until skin in crisp.  Cut into serving pieces or appetizer pieces and serve with sauce.

Bankok Stir Fried Cauliflower

4 Tbl. sesame oil
2 large garlic cloves, cut into thin slices
1 Tbl. fresh ginger, peeled and thinly sliced
1 head cauliflower, cut into 2 inch florets
salt and freshly ground black pepper
3 Tbl. fresh lime juice
zest of 1 lime
Chili powder
1/4 cup fresh cilantro, chopped

Heat wok or large saute pan over medium high.  Add oil and when oil is hot stir fry garlic and ginger to just lightly browned. Transfer to paper towels.   Add cauliflower to pan, season with salt and pepper, stir frying until lightly browned about 10 minutes.  Remove from pan and toss with lime juice and zest.  Place cauliflower in serving bowl and stir in fried garlic and ginger and chili powder.  Top with chopped cilantro.

Vietnamese Coconut Sorbet

1 cup water
3/4 cup sugar
1 fresh lime
1 fresh juicy orange
1 (14 oz.) can unsweetened coconut milk

Place water and sugar in saucepan bringing to a boil over medium high, stirring sugar to dissolve.  Reduce heat to medium low and simmer 5 minutes.  Set aside and cool.  Grate the lime and orange zest into a bowl, then juice the lime and orange.  Add zest and juices to cooled syrup then mix in coconut milk, cover with plastic wrap and chill until cold.  Transfer to ice cream maker and freeze according to instructions.  Serve when sorbet is just frozen but still a little soft and smooth.  Place in airtight container and freeze to harden.

Bon Appetit

"If God is for us, who can be against us?" - Romans 8:31

Mothers Day Dinner or just a very special meal

I'm a little late in getting this Mother's Day post up, but these things just happen sometimes.  If you don't already have a fabulous meal envisioned for this special day, try this menu out.  Or if you want a great romantic weekend dinner with your hubby or special someone you might enjoy this menu.  I'll let you in on a little secret; we are going out on Mother's Day - yes every single meal of the day some Chef will prepare for me because I just don't feel like cooking!

Mother's Day decorations are a great way to show your mom how important she is to you!  Whether you are hosting a brunch or dinner, decorating for Mother's Day can be as simple or elegant as you want.  If you check out my archives you will find the history of Mother's Day as well as numerous decorating ideas.  I personally love a huge bouquet of fresh lilacs on my table which would be set with white linen napkins, table cloth and lilac plates and glasses. 

I hope you enjoy the recipes listed below and remember treat your mother to a most enjoyable meal and special day, after all she deserves it.  Hugs to all the mom's out there.  Many of these recipes are ones I have used for catering.

Scallop Ceviche with Grapefruit Dressing - you will love this, it's a little process, but well worth it.

12 oz. large scallops, cleaned and muscle removed (cut into pieces)
8 oz. grapefruit dressing (see below)
12 pieces of grapefruit segments
Grapefruit confit (see below)
3 Tbl. chopped mint and Japanese basil (combined)
salt

Scallops; place scallops in a glass bowl and add grapefruit dressing and allow to marinate 15 minutes.  Right before serving add grapefruit segments, confit and mint mixture. Toss well and divide into wine goblets.

Grapefruit Dressing
1 ruby red grapefruit, skin removed (reserve for confit)
1-inch piece of fresh ginger
1/2 cup cold water
1 tsp. sugar
1/4 cup extra virgin olive oil

Dressing; juice the grapefruit through a fine mesh strainer into a glass bowl.  Measure out 3/4 cup juice.  Peal ginger and place in blender with water.  Process until liquefied. Strain though fine mesh strainer and measure out 1 tsp. ginger juice, reserve remaining juice for later.  Now whisk the two juices together with sugar and olive oil.  Season with salt and refrigerate.

Grapefruit Confit
Skin from grapefruit
1 cup water
1 cup sugar

Confit; Make a simple syrup by combining water and sugar in small saucepan.  Bring to simmer and remove from heat.  With a very sharp knife (be careful) try to remove as much of the white pith on the inside of the grapefruit skin.  Once the pith is removed, dice the skin into small pieces.  Take the skin and place in a small pot and cover skin with water and bring to simmer.  Repeat process two more times making sure to use fresh cold water each time.  After third time, place skin in same pot as the simple syrup and return to the heat.  Simmer for 30 minutes or until skin is tender and has lost its bitterness. Strain from the simple syrup and chill.

"A mother is a person who seeing there are only four pieces of pie for five people, promptly announces she never did care for pie" - Tenneva Jordan  

(this was what my mom would do - julia)

Smoky Tomato Soup - you will need a grill and some hickory chips for this recipe.  It's really easy and just think how much your mother will love this recipe.

4 large ruby red ripe tomatoes
2 small shallots, peeled and thinly sliced
2 garlic cloves, peeled and thinly sliced
3 cups good quality chicken stock (I like kitchen basics) or make your own
1/4 cup heavy whipping cream
1 tsp. fresh lemon juice
1 bunch of fresh basil - tie stems together with kitchen twine
1 bunch fresh chives, sliced thin
1/2 cup Creme Fraiche or Sour Cream
1 tsp. cayenne pepper
salt and freshly ground black pepper
homemade croutons (if desired for garnish)

Core and cut the tomatoes in half.  With heavy duty foil make a tray and place hickory wood chips inside.  Place the tray in middle of your grill on briquettes.  Light the chips and let them burn about 2 minutes, then blow out.  You want to see a good amount of smoke form, if not burn again for another 2 minutes.  Place tomatoes over the smoke on grill flesh side down then cover grill.  Smoke the tomatoes for about 10 minutes.  Once tomatoes are smoked, remove from grill and peel. 

In a large pot over medium heat add some olive oil and saute the shallots and garlic until clear. Then add the tomatoes, chicken stock and heavy cream to the pot and simmer 25 minutes.  After you've simmered puree the soup until smooth. Add soup back to clean pot; add bunch of basil, lemon juice and season with salt and pepper.  Allow basil to steep 1 hour, then remove basil and cool soup. 

In a bowl add creme fraiche or sour cream with cayenne, some salt and pepper and whisk well to incorporate.  Reheat the soup and place into bowls, garnish with spiced creme fraiche and sliced chives.  Sprinkle with homemade croutons if desired.

"Being a full-time mother is one of the highest salaried jobs...since the payment is pure love." - Mildred B. Vermont

Roasted Fresh Asparagus with Frisee Salad, Poached Egg and Romesco Sauce - love this

Romesco Sauce
1 medium ancho chile, stem and seeds removed
1/2 cup fresh ruby red tomatoes, diced
3/4 cup extra virgin olive oil
1 (1/2-inch) thick country style white bread, cut crosswise into 3 pieces
1 medium red bell pepper, roasted, peeled and seeded
1/2 cup blanched almonds, lightly toasted
2 cloves garlic, pounded to a smooth paste with a pinch of salt
1 tsp. sweet paprika
1/2 tsp. cayenne pepper
1 Tbl. red wine vinegar
2 tsp. sherry vinegar
salt

Salad
1/2 cup extra virgin olive oil
3 tsp. red wine vinegar
24 medium to large fresh spring green asparagus spears
4 large handfuls of frisee, washed and spun dry
4 eggs
8 think slices of prosciutto
Fresh Parmesan cheese, shaved (for garnish)

Sauce; Heat broiler and position rack in top of oven.  Put the ancho chile in a bowl and cover with boiling water.  Let soak about 10 minutes, drain and set aside.  Put the tomatoes in baking dish and drizzle with a little olive oil, place under broiler and slightly char about 3 minutes.  Remove and set aside. 

Warm a small saute pan over medium and add 1/2 cup olive oil.  When oil is hot add bread, it should sizzle and reduce heat to medium.  Gently fry the bread on both sides until crisp and golden (do not burn).  Remove from pan and drain on paper towel.  In bowl of food processor, add the ancho chile, tomatoes, fried bread, roasted red pepper, almonds and garlic. Pulse, then grind to a chunky paste, scraping down sides.  Add the sweet and hot paprika, both vinegars and remaining 1/4 olive oil, season with salt. Process again and taste; the sauce should be sweet, not too spicy and nutty.  Let sit for 20 minutes to allow flavors to blend. Then taste again and add more salt, vinegar or more spice if needed.

Put 1/2 cup of Romesco sauce, 1/2 cup olive oil and vinegar in small bowl and stir to combine.  You can use the remaining Romesco sauce for another use so store in frig.  Taste and add salt or vinegar if needed. Set aside to room temp. 

Preheat oven to 450.  Snap off the tough ends of asparagus.  Place on baking sheet and drizzle with remaining olive oil,  Season with salt and pepper and spread out on pan.  Roast about 10 to 15 minutes or until just tender.  Set aside to room temp.

Just before serving, bring a saute pan with about 3-inches of  cold water to simmer.  Add 1 tsp. of vinegar to water.  Carefully place eggs in water to poach for about 3 to 5 minutes.  Remove eggs with slotted spoon and blot off any excess water with clean kitchen towel or paper towels. 

To serve; scatter frisee on platter, season with salt and pepper. Arrange asparagus spears on top.  Place eggs on top of asparagus and spoon sauce on and around salad.  Place the pieces of prosciutto on top and serve.  I also like to shave some fresh Parmesan cheese over the top.

"The sweetest sounds to mortals given, are heard in Mother, Home and Heaven."

William Goldsmith Brown

"Mothers hold their children's hands for a short while, but their hearts forever."

Author Unknown

Now onto my favorite Black Truffle Macaroni and Cheese - how decadent and delicious!

2 Tbl. butter, melted
3/4 cup Panko breadcrumbs
12 oz. spiral or penne pasta
3 cups extra sharp cheese, shredded and divided
1/2 cup freshly grated Parmesan cheese
2 Tbl. black truffle oil
2 Tbl. Black truffles, shaved and chopped
2 tsp. extra virgin olive oil
5 slices smoked bacon, chopped
3 scallions, minced including green part
1 garlic cloves, minced
1/4 tsp. fresh thyme
2 Tbl. all purpose flour
2 cups half and half
salt and freshly ground black pepper
Fresh parsley, chopped (garnish)

Preheat oven to 350 degrees.  Lighlty butter a baking pan.  For topping; in a bowl, add melted butter, panko and 1/2 cup cheddar cheese mix and set aside.

In a large pot of boiling salted water add pasta and cook al dente, drain well and drizzle with truffle oil and mix; set aside.

While pasta is cooking make sauce; In a large saute pan, add bacon and cook until browned and crisp.  Stir in shallots, garlic and thyme and cook about 1 minute.  Whisk in flour and cook another 3 minutes, whisking constantly.  Gradually and half and half and bring to a boil whisking constantly. Reduce heat and simmer, stirring often until sauce thickens about 5 minutes, if you feelyou need more milk or cream add a little at a time.  Season with salt, pepper and add remaining 2 1/2 cups cheese plus 1/2 cup Parmesan; stir until cheese is melted.  Remove from heat and fold in scallions and chopped truffles.  Mix sauce with pasta and place in baking dish, top with panko mixture.  Bake for about 15 minutes until bubbly and top begins to brown.  Remove from oven and garnish with parsley.

"When you are a mother, you are never really alone in your thoughts.  A mother always has to think twice, once for herself and once for her child." -  Sophia Loren

Halibut with Mediterranean Sauce

6 (6 to 8 oz) Halibut filet's
extra virgin olive oil
salt and freshly ground black pepper

Sauce
6 Tbl. extra virgin olive oil
6 garlic cloves, minced
1 small onion, thin julienned sliced
2 (28 oz) cans high quality whole tomatoes (use your hands to break into pieces)
8 oz. Kalamata olives, halved (no seeds)
4 Tbl. fresh basil, chopped
4 Tbl. capers, rinsed
1 tsp. red pepper flakes

Sauce; In a large saute pan, over medium, heat olive oil and onions, cook for a few minutes until softened, add garlic and cook about 1 minute, do not brown.  Add tomatoes with some of the juice, olives, capers and red pepper flakes.  Bring sauce to a simmer and cook about 10 minutes stirring frequently.  Taste and adjust seasonings.

Fish; Rub fish with olive oil, season with salt and pepper cooking on outdoor grill or roasting in oven on 350 until cooked through. 

To Serve; place fish on serving platter, spoon over sauce and garnish with fresh basil.  Serve with crusty warm bread to soak up sauce juices.

Easy Chocolate Angel Food Cake - now after all that work you deserve an easy elegant dessert to serve.

1 homemade or store bought angel food cake
1 (6 oz.) package instant rich chocolate pudding mix - or better yet, make your own delicious pudding
2 cups whole milk, cold
2 cups heavy whipping cream
1/4 cup cocoa powder (good quality) sifted
1/2 cup powdered sugar, sifted
2 tsp. pure vanilla extract
Fresh raspberries
Chocolate sauce - make your own or purchase a good quality one
Chambord

In a large bowl, add pudding mix, milk and stir with whisk until smooth. Set aside

In a bowl of electric mixer add whipping cream, cocoa powder, powdered sugar and vanilla.  Beat on low until combined then beat on high to stiff peaks.

Fold the pudding mixture into the whipped cream mixture.  Place your cake on serving plate.  Cut off 1-inch of the top of cake using a serrated knife. Then with a sharp knife, cut a trench in the cake leaving a 3/4-inch border on sides and at bottom of cake.  Pull out the cake from the trench.  Fill the trench with some of the chocolate cream mixture.  Then replace the top of cake. Frost the top of cake with remaining chocolate mixture.  Chill cake about 4 to 6 hours in frig. 

Mix a little Chambord with the chocolate sauce and set aside.

Remove cake from frig and drizzle with chocolate sauce that you mixed in the Chambord.  Place raspberries on top of cake and around sides.  Cut and serve with a nice cup of coffee.

Bon Appetit

"I thank my God every time I remember you." - Philippians 1:3

"Do everything in love." 1 Corinthians 16:14