HALLOWEEN and CURRENT AFFAIRS

 This morning I was digging through old postcards in preparation for a Thanksgiving blog post and came across a few postcards that seem to fit into our current times.  See if you agree.

The first two postcards are ideas for your holiday entertaining (even if only for you and your immediate family).  The first is the "Turtle Trivet" which, according to the printing on the back, has many uses - it can hang on the wall as a decoration, it can be used as a trivet, and it can be used with toothpicks for finger foods.  

The next postcard shows the "Snack-A-Roo" which is made of seeds.  "He's a cunning, decorative centerpiece that quickly becomes the most unusual snack server imaginable.  Really something to crow about... ."  

Aren't these hilarious?!?  Imagine buying these?!?  Imagine using them?!?

Amazon has really benefited from Covid-19.  But buying things to be delivered to your home has been going on...forever!  See the many listed products that you could get just by checking the little boxes and mailing the postcard.  How about pie fillings (flavor?), Eau de Cologne (scent?), or greeting cards (Christmas?).  

Speaking of greeting cards, pretty soon we'll need to get busy making, buying, addressing and mailing them.  See this sampling of Christmas cards that you could order.

The following two postcards show movies playing at the time the postcards were printed.  The first was issued by Durand Theatre, in Durand, Wisconsin.  The movie, "Stranger At My Door" could be a good movie for tonight, Halloween.  Of course, it won't be showing at the theatre, but perhaps we could find it on AMC, Hulu, Peacock, or Netflix.  

This next postcard was issued by Rivoli Theatre, Cedarburg, Wisconsin.  The movie I'd like to see is "Are Husbands Necessary?" starring Ray Milland and Betty Field!  

On a serious note, we have a critical election in process.  This next postcard speaks to one of the issues.  It was postmarked April 24, 1989 - 31 years ago.  Still controversial today.

I think I love old postcards because they are so interesting - historical, funny, beautiful, and topical.  Check back soon for another round!

HAPPY HALLOWEEN.  STAY SAFE.  FIND BEAUTY IN THE EVERYDAY.

LEMON CHIVE PEPPER MUFFINS

 In Minnesota it's important that we get outside and enjoy the weather since, in no time at all, summer will be over and the snow will begin to fall.  Once that happens, many of the fun things we've been able to do will be eliminated.  These activities have already been restricted because of the pandemic.  So, get outside friends!  Consider going on a picnic - and taking along some Lemon Chive Pepper Muffins.  They go with so many other things.  Options could be a chilled soup or chicken salad. 

LEMON CHIVE PEPPER MUFFINS  Makes 10.

* 2 cups flour

* 1/2 cup sugar

* 3 teaspoons baking powder

* 1/2-1 teaspoon coarsely ground black pepper

* 1/2 teaspoon salt

* 1 tablespoon grated lemon peel

* 1/4 cup chopped fresh chives

* 3/4 cup milk

* 1/3 cup oil

* 1 egg, slightly beaten

Heat oven to 400ºF.  Grease bottoms only of 10 muffin cups or line with paper baking cups.  Lightly spoon flour into measuring cup; level off.  In medium bowl, combine flour, sugar, baking powder, pepper, salt, lemon peel and chives; mix well.  Add milk, oil and egg; stir just until dry ingredients are moistened.  Fill greased muffin cups 3/4 full.

Bake at 400ºF for 15 - 20 minutes or until light golden brown and toothpick inserted in center comes out clean.  Cool 1 minute; remove from muffin pan.

SPICED NUTS.

Last night I was asked for my recipe(s) for spiced nuts.  Below you will find recipes for "Spicy Orange Pecans," "Roasted Almonds with Herbes de Provence," and "Tamarind Spiced Cashews."  The last is a recipe I got from my friend, Jeanne.  

These are great recipes for this time of year since they make great hostess gifts or gifts for those "hard to buy for" friends and family on our holiday gift giving list.  The other benefit of these is that they hold up very well in airtight tins or jars.  I don't have pics to share with you, but I can assure you that I have made these - many times!   Eat them as a snack, or add them to a salad.  They are delicious!

SPICY ORANGE PECANS.  Makes about 4 cups.

*  4 cups pecan halves (unsalted)

*  2 tablespoons orange juice (fresh from an orange)

*  1 large egg white

*  2 tablespoons orange zest (fresh from an orange)

*  1/2 cup sugar

*  1-1/2 teaspoon coarse salt

*  1-1/2 teaspoon chili powder

*  1/4 - 1/2 teaspoon cayenne pepper (to taste)

*  pinch freshly ground black pepper

Preheat oven to 250º.  Line a baking sheet with parchment paper and set aside.

In a large bowl, combine the pecans, orange juice and egg white and toss to coat.  In a small bowl, combine the orange zest, sugar, salt and spices.  Add to the nuts an mix to coat evenly.  Spread evenly on the baking sheet and bake at 250º, stirring every 15 minutes until the pecans appear dry, about 45 minutes.  Cool completely and store in an airtight container.  

ROASTED ALMONDS WITH HERBES DE PROVENCE.  Makes about 2-1/2 cups.

*  1 tablespoon herbes de Provence

*  1 teaspoon salt, divided

*  1/4 teaspoon ground red pepper

*  1/4 teaspoon garlic powder

*  1 egg white

*  2-1/2 cups whole blanched almonds

Preheat oven to 300º.  Line a baking sheet with parchment paper.  In a spice grinder or clean coffee grinder, combine herbes de Provence, 1/2 teaspoon salt, red pepper, and garlic powder; process until finely ground.  In a medium bowl, beat egg white with a whisk until foamy, about 1 minute.  Add herb mixture and almonds, stir well.  Spread almond mixture in a single layer on prepared pan.  Sprinkle with remaining 1/2 teaspoon salt.  Bake until egg white is dry and almonds are lightly toasted. about 20 to 25 minutes.  Do not stir.  Cool completely on baking sheet.  Break apart to separate almonds.

TAMARIND SPICED CASHEWS.  Makes about 4 cups.

*  4 tablespoons unsalted butter

*  3 tablespoons honey

*  2 tablespoons light brown sugar

*  1 teaspoon tomato paste

*  1-1/2 teaspoons tamarind concentrate or paste

*  1 lb. roasted unsalted cashews

*  1 cup unsweetened coconut flakes

*  Large pinch cayenne pepper

*  1 tablespoon ground garam masala

*  1-1/4 teaspoons salt

Preheat oven to 300º.  In medium saucepan melt butter, honey, brown sugar, tomato paste and tamarind.  Add nuts, coconut, cayenne, garam masala and salt, and mix.  Spread evenly on baking sheet.  Bake for about 25 minutes, stirring occasionally, until mixture is toasted and sugar caramelized.  Sprinkle lightly with salt.  Cool.

DATES STUFFED WITH ORANGE MASCARPONE AND ALMONDS

We had friends over for their "birthday dinner" a week ago, and I am just now getting around to posting one of the things we had that evening.  I served these stuffed dates as a little finger food to stimulate our appetites.   They were very tasty!  And, as you can see from the recipe below, they were very easy to make.  I made the cheese mixture the day before and finished them off about two hours before our guests arrived.  Needless to say, it was nice not having any last-minute preparation.

DATES STUFFED WITH ORANGE MASCARPONE AND ALMONDS.  Makes 12.
*  12 Medjoul Dates
*  2/3 cup mascarpone cheese
*  1 tablespoon fresh orange zest
*  1 teaspoon powdered sugar
*  1 tablespoon water
*  1/3 cup toasted slivered almonds
Slit date lengthwise on one side and remove pit.  Blend together the mascapone, zest, sugar and water.  Spoon or pipe the mixture into the center of each date.  Sprinkle with the almonds.

This would be a nice addition to a dessert/cheese platter.  

GRILLED EGGPLANT, TOMATO, AND FETA STACKS

One of the wonderful things about travel is meeting new people.  Two years ago, on our trip to Germany, we met Debbie and John, who live outside of Seattle, and have a "cabin" on Lake Chelan, a beautiful lake in the Cascade Mountains about 3-1/2 hours drive east of Seattle.   We have kept in touch since then, and when they heard that we were thinking about visiting Portland, they invited us to visit them.  Initially, we all felt a bit of apprehensiveness since we were going to be together for a week.  Within minutes of getting together, however, I think we all breathed a sigh of relief... Everything was going to be fine.  Well, it was tremendous, actually!   Now we look forward to seeing them again, hopefully soon!    

This recipe comes from Debbie.  I hope you enjoy it as much as we did!

GRILLED EGGPLANT, TOMATO, AND FETA STACKS.  Serves 12.
*  1 tablespoon fresh lemon juice
*  1 tablespoon olive oil
*  1 tablespoon chopped fresh oregano (plus more for garnish)
*  1/4 teaspoon very finely minced garlic
*  3/4 teaspoon kosher salt, divided (or to taste)
*  1 large eggplant, trimmed, sliced into twelve 1/2 inch rounds
*  2 sprays cooking spray
*  1/8 teaspoon freshly ground black pepper (or to taste)
*  2 large fresh tomatoes, ends trimmed, cut into 6 slices each
*  3/4 cup crumbled feta cheese
     Preheat grill to medium-high.  
     In a small bowl, combine lemon juice, oil, oregano, garlic, and 1/4 teaspoon salt; set aside for flavors to blend. 
     Coat both sides of eggplant with cooking spray; sprinkle with remaining 1/2 teaspoon salt and pepper.  Grill eggplant slices until lightly charred and tender, turning as needed, about 8 to 10 minutes.  Brush eggplant with lemon mixture; top each with 1 slice tomato and 1 tablespoon feta.  Cover grill and cook until tomato and feta soften slightly, about 1 minute.  
     Remove to a serving platter and garnish with additional oregano leaves.  

SUN-DRIED TOMATO AND GOAT CHEESE TARTS

We were asked to bring an appetizer to a dinner party on Saturday night.  I love potluck dinners for so many reasons, not the least of which is that I only have to fix one thing.  And since it is only one thing, I can spend more time making the dish than I might when I am preparing an entire meal.  This appetizer isn't a lot of work, but it is putzy (sic).

SUN-DRIED TOMATO AND GOAT CHEESE TARTS.  Makes about 15.
*  1 ounce sun-dried tomatoes in oil, drained and finely chopped
*  1 medium zucchini, thinly sliced
*  1 garlic clove, crushed
*  1 sheet of puff pastry, thawed
*  4 ounces crumbled goat cheese
Preheat the oven to 425ºF.  Dampen a large baking sheet.  Heat 1 tablespoon of the oil from the tomatoes in a skillet; add the zucchini slices and cook over medium heat, stirring occasionally, for about 8 - 10 minutes, or until golden brown on both sides.  Add the garlic and cook, stirring, for 30 seconds.  Remove from the heat and let cool while you prepare the pastry bases.

Thinly roll out the pastry on a lightly floured counter.  Using a plain 3" cutter, cut out 15 rounds, rerolling the trimmings if necessary.  Transfer the circles to the prepared cookie sheet and prick 3-4 times with the tines of a fork.

Divide the zucchini mixture equally between the pastry circles, add the tomatoes, leaving a 1/2" edge, and top each tart with a small spoonful of goat cheese.  Drizzle over 1 tablespoon of the remaining oil from the tomatoes and season to taste with salt, pepper, and herbs.

Bake the tarts in the preheated oven for 10+ minutes, or until golden brown and well risen.  Serve warm.

APPETIZER: Cheese Stuffed Mini Peppers

Our Cooking Club recently had a holiday party and, like last year, we all brought appetizers.  I decided in advance that I would feature on my blog the tastiest, best appetizer.  Dolly brought Cheese Stuffed Mini Peppers.  Not only were they really tasty, this appetizer would work for any number of parties, from formal to casual.  As you can see, the recipe is also easy to make.

CHEESE STUFFED MINI PEPPERS.*
*  12-18 Sweet Mini Peppers (halved and seeded)
*  8 oz package of Cream Cheese (softened)
*  8 oz shredded cheddar cheese or shredded Monterrey jack
*  1 tbsp lime juice (or up to 1/2 lime)
*  1 tbsp fresh cilantro
*  1/2 tsp garlic salt
Preheat your oven to 350 degrees F.
Wash and slice the peppers in half long ways. Use a spoon to scoop out the seeds.
In another bowl mix together the cream cheese, cheddar cheese, lime, cilantro, and garlic salt.
Spoon or pipe the filling into each of the pepper halves.
Place in a baking dish and bake at 350 degrees for 20 minutes.
Serve warm.

Thank you for bringing these, Dolly! 
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*Note:  This recipe comes from www.afewshortcuts.com

RED SUNSET SANGRIA

We had a few neighbors over the other night for dinner and I thought it would be fun to offer sangria in addition to the ubiquitous wine.  I only made one batch (10 servings) since I assumed that there would not be many takers.  Instead, that was the first thing to go, and I never got a taste.  I know, I should ALWAYS taste things before I serve them to others.  Since the sangria got favorable reviews, I felt the need to make a new batch to try out on my own.  That was on my to-do list today; and Kevin and I enjoyed the fruits (joke) of my labor this evening during a little "happy hour."  Here is the recipe.

RED SUNSET SANGRIA.*    Makes 10 (1/2 cup) servings.
*  3 cups dry red wine (I used a Cabernet Sauvignon but you can use whatever red wine you would most enjoy.)
*  4 to 6 tablespoons granulated sugar
*  3 tablespoons freshly-squeezed lime juice
*  3 tablespoons freshly-squeezed lemon juice (Next time I will use less.)
*  1 lemon, thinly sliced
*  1 orange, thinly sliced
*  1/4 cup brandy
*  6 ounces club soda
In a large pitcher, combine wine, sugar, fruit juice, fruit slices and brandy.  Chill several hours, stirring occasionally.  Add club soda just before serving.

Here is the set up.

I used very small lemons.  Next time I'll add orange juice and orange zest which is more to my liking.  I will also probably use a different wine.  Perhaps a Spanish rioja.  In my opinion, the cabernet savignon was too dry and not "fruity" enough.

Be sure to remove the seeds from the fruit slices.

Here is our happy hour.   The pecans were toasted with herbes de Provence; the Spanish cheese was marinated in olive oil, rosemary, thyme, and black peppers.  I learned that to marinate cheese one should use a relatively soft cheese as it will absorb flavors more readily.  For the dinner party, I took a peach/nectarine wedge, added a basil leaf, and wrapped the wedge in proscuitto.  Next time, I will prepare the peach appetizer early in the day in order for the flavors to meld.

A final shot of a little flower arrangement on our screen porch.

_______________
*  Recipe Source:  Portland's Palate, A Collection of Recipes from the City of Roses by the Junior League of Portland, Oregon.  As an aside, this is a very good book.  I've made a number of the recipes and they have all been very good.

MU-SHU DEVILED EGGS

I made this recipe the other night for a small gathering of friends and since one person asked for the recipe, I thought I'd post the recipe here.  It is a delicious alternative to deviled eggs as we know them.

MU-SHU DEVILED EGGS.  Makes 18.
*  9 eggs, hard-cooked
*  2 tablespoons mayonnaise
*  Salt and Pepper to taste
*  1 teaspoon sesame oil
*  2 teaspoons hoisin sauce
*  1-1/2 teaspoons grated fresh ginger
*  1 green onion, finely chopped, for garnish
Halve the cooked eggs lengthwise, scoop out the yolks, put them in a medium bowl and mash them with a fork.  Stir in a little bit of the mayonnaise, mashing as necessary to make a smooth paste, then add the rest of the mayonnaise and the salt, pepper, sesame oil, hoisin sauce, and ginger.  Mix well and spoon the mixture back into the egg halves.  Garnish with green onion pieces.  Refrigerate until ready to serve.

Sorry I have no photos for this...

AQUAVIT - FLAVORED VODKA by ANDREAS VIESTAD

If you're looking for gift ideas that "come from the heart" because they are homemade, you may want to try out this recipe.  Aquavit is a great gift for your drinking friends.   Per Wikipedia:  "kvavit or aquavit  (ˈɑːkwəviːt/; /ˈɑːkvəviːt/; also akevitt in Norwegian) is a traditional flavored spirit that is principally produced in Scandinavia, where it has been produced since the 15th century.  Akvavit gets its distinctive flavor from spices and herbs, and the main spice should (according to the European Union) be caraway or dill."

Following is a slightly revised recipe for aquavit from "Kitchen of Light:  New Scandinavian Cooking with Andreas Viestad".  Here is what you will need to make enough for four (4) "gifts":

     
     Start with a very large jar.  Add to the jar:
6 teaspoons caraway seeds
3 teaspoons fennel seeds
6 teaspoons dill seeds
6 star anise (or less if you don't like the "licorice" taste)
3 tablespoons coriander seeds
3 whole cloves
3 cinnamon sticks (3-inches long)
13 cups of your favorite vodka
     Cover the jar tightly and place it in a cool, dark place for about three (3) weeks, shaking every 3 or 4 days.  After about 2 weeks, taste it to see if you want the flavors to continue to develop.  When it's as strong as you like, strain it through a sieve lined with cheesecloth, throw out the seeds, and transfer the aquavit into four (4) gift bottles.  I found perfect bottles for this purpose at Pier One Imports.  Bag up the aquavit and give bottles of it to your friends.
     Prior to serving aquavit, place it in the freezer.  In fact, find a place in the freezer and keep it there at all times so that it is ready, at the perfect temperature, for impromptu serving.  Typically, aquavit is served in a 1 ounce tall glass which can also be pre-chilled.  Although it is meant to be drunk quickly in a shot glass, since it is simply flavored vodka, I also use it to make sweet, flavored martinis.  I've read that it makes a good apertif (served before a meal to stimulate the appetite), and also a good digestif (served after a meal to aid digestion).
     No matter how you use this, I hope you will enjoy it!!!

HAPPY NEW YEAR! CAVIAR STARS APPETIZER

I hope that you had a great 2012, and that your 2013 will be filled with love, peace, joy, friendship and good health.

We spent New Years Eve with great friends and I think that's the best way to bring in a new year.  It also helped that Bob is a great cook!  Wow, did we eat!!!!  And that chocolate martini was a great finish!

I brought an appetizer to the party - Caviar Stars.  The recipe was from Bon Appetit's The Christmas Season.  It is simple to make, and just right for a New Years Eve party.

CAVIAR STARS.  Makes 25.
*  1 sheet frozen puff pastry, thawed
*  1 egg beaten with 1 teaspoon water (for glaze)
*  1/2 cup chilled sour cream
*  1 jar of black or golden caviar (2-ounces)
*  2 tablespoons chopped fresh chives
     Preheat oven to 400ºF.  Roll out puff pastry sheet on lightly floured surface to 11-inch square.  Trim edges neatly, forming 10-inch square.  Cut dough into twenty-five 2-inch squares.  At each corner of 1 square, make diagonal cut toward center (without cutting through center).  Fold every other point to center and press to seal.  Repeat with remaining squares.  Brush pastries lightly with egg glaze; arrange on baking sheets.  Bake pastries until golden and puffed, about 12 minutes.  Cool somewhat on sheets and transfer to rack to continue cooling.  (Can be prepared 4 hours ahead.  Let stand at room temperature.)
     Just before serving, spoon sour cream into center of each pastry.  Place 1/4 teaspoon caviar on top of the sour cream, and garnish with chives.

COOKING CLUB HOLIDAY LUNCH & ORANGE-CHICKEN CUPS

One of the most fun lunches our cooking club has is the holiday lunch in December.  The theme is appetizers but we also included soup and  holiday cookies.  Sounds great, right?!

Here are some photos to get you hungry!

Hummus Dip & Pita Bread.

Filled Puff Pastry.

Spicy-Orange Chicken Cups.  Recipe below.

Mushroom & Goat Cheese in Phyllo Cups.

Leek Torte.

Baked olives.

Fruit & Mascarpone on puff pastry.

Hungry yet???

If you want the recipe for any of these appetizers, let me know.  I'm sure the cooking club members would be happy to accommodate your request.  Otherwise, here is the recipe for the Orange-Chicken Cups, shown above on the red plate.

SPICY ORANGE-CHICKEN CUPS.  Makes 16 appetizers.
Source.  Bake-off entry from Paula Naumann of Sleepy Eye, Minnesota.
*  1 teaspoon sesame oil
*  1/2 pound skinless chicken breast, cut into 1/4" pieces
*  4 medium green onions, sliced (1/4 cup)
*  1/3 cup sweet orange marmalade
*  1 teaspoon soy sauce
*  1 teaspoon cooking sherry
*  1/2 teaspoon garlic powder
*  1/2 teaspoon crushed red pepper flakes [I used 1/4 teaspoon ground chipotle pepper.]
*  1 (8 oz.) can refrigerated crescent dinner rolls (8 rolls)
*  1 teaspoon sesame seeds
     In nonstick skillet, heat oil over medium heat.  Add chicken and onions; cook 3 minutes, stirring frequently.  Lower heat to medium-low; stir in marmalade, soy sauce, sherry, garlic powder and red pepper flakes.  Simmer uncovered for 5 minutes, stirring occasionally until sauce is thickened and chicken is no longer pink in center.  Remove from heat.
     Meanwhile, unroll dough into 4 rectangles.  Cut each rectangle into quarters by making another diagonal cut to the perforation to make a total of 16 triangles.
     Heat oven to 375º.  Lightly spray 16 mini-muffin cups with no-stick cooking spray.
     Press largest part of each dough triangle in bottom and up side of muffin cup, leaving triangle points extended over cup.  Fill each cup with about 1 tablespoon chicken mixture.  For each cup, slightly stretch points of triangles to make longer; twist points together and place on top of filling.  Spray shaped rolls lightly with cooking spray; sprinkle with sesame seeds.
     Bake 11 to 19 minutes or until golden brown.  Carefully remove from pan to serving plate.  Cool 5 minutes before serving.  Serve warm.

HERRING IN SOUR CREAM

Does this look good?  It's herring in sour cream with fried potatoes and a mixed vegetable salad.

Today it seems that most people in Germany speak English.  That was not the case when I first visited Germany.  At the time, menus were also not in English and I had an interesting time deciding which foods to order.  It resulted in me eating quite a few things that I wasn't expecting.  I remember one meal in particular.  It was a large plate of warm herring in sour cream sauce, with boiled potatoes and a side vegetable.  Fortunately, I really love herring and was thrilled to have it served in that manner.  In the U.S. herring is mostly found in small jars and the cold herring is served as an appetizer.  Not in Germany though!

On our recent visit to Germany I was looking forward to again having herring as a main dish.  I was not disappointed!  I don't know where to order fresh herring in the U.S. but here is a recipe for the appetizer herring we're used to.  The benefit of this recipe is that you have more control over the flavor than if you simply purchased herring in sour cream.

HERING IN SAURER SAHNE (Herring in Sour Cream).  Serves 4.
1 cup sour cream
2 tablespoons vinegar
1/2 teaspoon sugar
1 medium sweet onion, cut into thin rings
2 (5 oz.) jars herring in wine sauce, drained
Combine sour cream, vinegar and sugar; blend well.  Add onion.  Arrange herring on serving dishes.  Spoon sour cream mixture over herring.
Garnish with sliced apple (see photo above).

MARY STEENBURGEN'S CORN SPOON PUDDING ON THE 4TH OF JULY

Happy 4th of July!  Today we celebrate our country's gaining of independence from Great Britain in 1776, and the signing of the Declaration of Independence.  It is a good day for celebrating with family and friends, and for watching fireworks!  We will be going to our friends, the Andersons', for their annual 4th of July party.  Every year they grill a big turkey and we all bring potluck.  I'm bringing Mary Steenburgen's Corn Spoon Pudding from her recipe in "Potluck at Midnight Farm - celebrating food, family, and friends on Martha's Vineyard."  I already had a piece; and it is delicious.  As you can tell from the recipe, this could not be easier to make!

CORN SPOON PUDDING.
"This is a recipe I grew up with in Arkansas.  It is an absolutely guaranteed smash hit.  I've made it for all kinds of people who take one bite and instantly want the recipe.  It's a little embarrassing to hand it over, since it reads:  Open a box of this and a can of that.  But trust me, it's the best cornbread you'll ever have."  Mary Steenburgen
1 (8.5 oz) box corn muffin mix
1 (7.5 oz) can whole kernel corn
1 (7.5 oz) can creamed corn
1 cup sour cream
2 large eggs, beaten
1/2 cup melted unsalted butter
1/2 cup grated Swiss Cheese (I substituted pepper jack cheese.)
2 tablespoons chopped chive (This wasn't in Mary's recipe but I added it.)
     Heat the oven to 350º.  Combine all of the ingredients except the cheese in a large mixing bowl.  Pour into a lightly greased 9x13" baking dish.  Bake for 35 minutes.
     Sprinkle grated cheese on top and bake 10 minutes more.  You will know it's done when a toothpick comes out clean.  Serve warm.
NOTE:   In my oven, the dish was done after 35 minutes so I simply sprinkled the cheese on top, it melted, and I ate a piece.  Delicious!

MUSHROOM AND STILTON GALETTE

Sometimes I have difficulty with pastry instructions that go to extremes to keep the dough cold.  This is Minnesota after all, and at least six months out of the year our kitchens are already somewhat cold.  For example, instructions for many pie dough recipes require that the dough be made into a "patty," wrapped and then refrigerated for an hour before being rolled out.  That simply isn't necessary in my kitchen.  To make dough, I just mix the flour and fat with my pastry cutter (so as to not warm it with my hands), then use a fork to stir in the liquid ingredient(s) until a ball is formed.   I then go right ahead and roll out the crust,  without the suggested hour refrigeration.

In this recipe I followed the freezer/refrigerator instructions exactly, even though they seemed extreme, and I was very pleased with the result.  The crust was crispy and flaky - and I will use this dough recipe for other purposes when I want this result.

MUSHROOM AND STILTON GALETTE.
Source:  The Complete Seasonal Cookbook by Williams-Sonoma
For the Pastry:
*  1-1/4 cups all-purpose flour
*  1/4 teaspoon salt
*  1/2 cup unsalted butter, cut into pieces
*  1/4 cup sour cream
*  2 teaspoons fresh lemon juice
*  1/4 cup ice water
For the Filling:
*  1/4 oz dried wild mushrooms such as chanterelles, porcini or shiitakes
*  1 cup boiling water
*  2 tablespoons unsalted butter
*  3/4 cup sliced green onions
*  1 clove garlic, minced
*  1/2 teaspoon chopped fresh rosemary
*  1/2 teaspoon chopped fresh thyme
*  1/2 lb assorted fresh wild mushrooms such as chanterelles, porcini and shiitakes, brushed clean and large mushrooms thinly sliced
*  1/2 lb fresh crimini (baby portobello) mushrooms
*  5 oz. Stilton or other good quality blue cheese
Instructions:
     To make the pastry, combine the flour and salt in a bowl.  Place the butter in another bowl.  Place both bowls in the freezer for 1 hour.  Remove the bowls from the freezer and make a well in the center of the flour.  Add the butter to the well and, using a pastry blender, cut it in until the mixture has the consistency of course meal (some "peas" okay).  Make another well in the center.  In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well.  With your fingertips, mix in the liquid until large lumps form.  Remove the large lumps and repeat with the remaining liquid and flour-butter mixture.  Pat the lumps into a ball; do not overwork the dough.  Wrap in plastic wrap and refrigerate for 1 hour.
     Meanwhile, make the filling:  Place the dried mushrooms in a small bowl and add the boiling water.  Let stand for 30 minutes until softened.  Drain the mushrooms and mince finely.  Preheat oven to 400ºF.
     In a large frying pan over medium heat, melt the butter.  Add the green onions and saute, stirring occasionally, until soft, about 5 minutes.  Add the garlic, rosemary and thyme and continue to cook, stirring, for 1 minute longer.  Raise the heat to high, add the fresh and rehydrated mushrooms and saute until the mushrooms are tender and the liquid they released has completely evaporated, 8 - 10 minutes.  Cool.
     On a floured work surface, roll out the dough into a 12-inch round.  Transfer to an ungreased baking sheet.  Crumble the blue cheese into a bowl, add the cooled mushrooms and stir well.  Spread the mixture over the dough, leaving a 1-1/2 inch border.  Fold the border over the mushrooms and cheese, pleating the edge to make it fit.  The center will be open.
     Bake until golden brown, 30-40 minutes.  Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate.  Cut into wedges and serve hot, warm or at room temperature.
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These instructions seem quite involved but, in fact, this is really a rather easy recipe.  And the end result is absolutely delicious.  Trust me!

ANTIPASTO KABOBS WITH TARRAGON DRESSING

Whenever someone asks me for a recipe that I need to type up, I figure I may as well post it on my blog as well.  A friend is putting on a bridal shower and I told her about this recipe.  It is very easy, makes a lot, and tastes great!

ANTIPASTO KABOBS WITH TARRAGON DRESSING.  Makes about 80.
DIP: In a medium bowl stir together the following 7 ingredients. Cover; refrigerate for at least 2 hours.
* 1 cup light sour cream
* 2 tablespoons chopped fresh chives
* 2 tablespoons chopped fresh parsley
* 1/2 teaspoon dried tarragon leaves
* 1/8 teaspoon salt
* 1/8 teaspoon pepper
* 2 tablespoons milk
KABOBS:
* 1 (9-ounce) package (2 cups) fresh cheese-filled tortellini
* 1/2 cup Italian dressing
* 1 (6-ounce) can pitted large ripe olives, drained
* 1 pint cherry tomatoes, cut in half
* 1 medium green pepper, cut into 3/4-inch pieces
* 1/3 pound thinly sliced roast beef, each slice cut into 4 long strips, each strip cut in half crosswise
80 small toothpicks
Prepare tortellini according to package directions. Rinse with cold water; drain. In a large bowl stir together all kabob ingredients (except toothpicks!); refrigerate until ready to serve. To serve, thread assortment of three kabob ingredients on each toothpick. Serve with dip.

RHUBARB CHUTNEY.

This weekend we'll be visiting friends at their place on the river, and we're in charge of bringing an appetizer to eat as we pontoon down the river.  I decided to bring a variety of crackers and a variety of toppings so that people could mix and match to their own liking.  With the abundance of rhubarb in my garden I made a chutney that can be combined with either cream cheese or goat cheese and/or proscuitto on crackers. 

RHUBARB CHUTNEY.
This recipe makes about 2 cups; and it will keep in the refrigerator for several weeks.  Serving Ideas:  Spread cream cheese on a cracker, top with a dab of chutney.  Serve alongside grilled chicken or pork.
*  2 tablespoons olive oil
*  1 medium onion, finely chopped [I used a sweet videlia onion.]
*  1 pound rhubarb, trimmed and cut into 1/2-inch pieces
*  1/2 cup raisins
*  1/2 cup brown sugar, packed
*  1 tablespoon candied ginger
*  1 cinnamon stick
*  1/4 teaspoon garam masala
*  1 tablespoon sherry vinegar
In a saucepan, heat the oil over medium heat.  Add the onion and cook until softened.  Add the rhubarb, raisins, brown sugar, ginger, cinnamon stick and garam masala.  Continue to cook, stirring over medium heat until the rhubarb begins to break down (about 6 to 7 minutes).  Stir in the vinegar and remove from heat.  Taste for balance.  For a sweeter chutney, add a little more sugar.  For additional tang, add a little more vinegar.  Remove the cinnamon stick before serving.

FABULOUS APPETIZER! STUFFED DATES.

Last Thursday was our Cooking Club lunch and it was one of the best we've had.  The best of the best though was the appetizer.  Enjoy this easy but delicious dish.

STUFFED DATES.  Makes 20.
*  20 Medjool dates
*  20 whole fresh mint leaves
*  1 3-oz piece of Manchego cheese (a Spanish cheese made from sheep's milk, sold at most stores) cut into 20 1-1/2x1/4x1/4 inch strips
*  4 packages thinly sliced pancetta (Italian bacon)
Cut small slice off the short end of each date and discard.  Carefully remove the pit from the date through a small slit.  Place 1 mint leaf across the opening of the date, covering the cavity.  Take 1 strip of cheese and push the mint leaf and cheese into the date cavity.  Pinch the date opening closed.  Repeat with all of the dates.  Wrap 3 pancetta slices securely around each date, enclosing the date completely.  Place the pancetta-wrapped dates on a baking sheet.  [Note:  Can be made ahead up to this point, cover and refrigerate.]
     Preheat oven to 375º.  Bake dates uncovered until the pancetta is crisp and the bottoms of the dates caramelize, about 30 minutes.  Transfer to a platter and serve warm.

HAPPY NEW YEAR - 2011! ASPARAGUS APPETIZER.

Greetings and all best wishes for a fabulous 2011!  Last night we rung in the new year with great friends, a delicious feast, the movie "Sideways", and then watching Dick Clark, et. al. on TV.  It was fun seeing Kevin stay awake so late!

I brought an appetizer that got very favorable reviews. It is easy to make, relatively healthy and tasty.

Asparagus Appetizer
Place the following ingredients in a blender:
* 1/2 cup packed parsley
* 2 tablespoons olive oil
* 1 tablespoon lemon juice
* Zest of 1/2 lemon
* 1 teaspoon dijon mustard (I substituted Smoked Onion Mustard.)
Puree the above ingredients and then mix with
* 1/2 cup real mayonnaise
Taste and add salt.
Blanch 2 bunches of asparagus in boiling water for 3 minutes. Drain off the hot water then run under cold water to stop the cooking. Place on cloths to dry.  To serve, place dip in a bowl surrounded by the asparagus.  Refrigerate until serving.  Can be made a day in advance.

RECIPE ARCHIVE

It is time to revamp my site somewhat.  Having a recipe archive doesn't work as well as simply posting the recipes on a regular basis.  Since I am now eliminating the archive, below are the recipes that had been in that tab.  See my new tabs above.  Click on the tabs to enter the new pages.

AFTERNOON PICK-ME-UP TEA. Serves 1. When your energy is low this is an easy "tea".  
Mix together a teaspoon each of grated fresh ginger, honey, and turmeric powder, then stir the mixture into a cup of hot water. Both ginger and turmeric are anti-inflammatory.

CHICKEN a' l'ORANGE. Serves 4. A simple weeknight dish. I served this with couscous into which I added chopped red pepper, onion and garlic. Would be good with wild rice.
* 2 oranges, peeled and sliced into 1/2" rounds
* 2 tablespoons orange-flavored liqueur
* 2 whole chicken breasts, skinned, halved and boned
* 1-1/2 teaspoons curry powder
* Salt & white pepper to taste
* Grated peel of 1/2 orange (1 to 2 tablespoons)
* Juice of 1 orange (1/3 to 1/2 cup)
* 1 tablespoon honey
* 2 teaspoons Dijon mustard
Heat oven to 350º. Sprinkle orange slices with liqueur; let sit at room temperature while chicken cooks. Rub chicken on all sides with curry powder, salt & pepper. Arrange chicken in baking pan. Combine orange peel, juice, honey and mustard. Pour over chicken. Cover and bake about 20 minutes. Uncover and bake 15 minutes longer. Top chicken with orange slices and cook 2 minutes longer.

CROSTINI WITH PECORINO, HONEY AND ORANGE ZEST.
Cut a baguette into 1/4" slices; brush with olive oil. Arrange on baking sheet and bake in 400ºF oven until crisp. Cut the pecorino into thin slices and arrange on the toasts. Drizzle a small amount of honey over the cheese, and top with fresh orange zest and a sprinkle of freshly ground black pepper.

PINK PEPPERCORN THYME SODA. Makes 8.  Served at Green Zebra Restaurant in Chicago.
* 8 whole star anise
* 2 tablespoons whole pink peppercorns plus additional for garnish
* 1 tablespoon whole cloves
* 3 cups water
* 1 cup sugar
* 1/2 cup fresh thyme sprigs plus 8 additional sprigs for garnish
* Ice cubes
* 4 cups chilled club soda
     Toast anise, 2 tablespoons peppercorns, and cloves in small skillet over medium-high heat until aromatic, stirring often, about 2 minutes. Wrap spices in triple layer of cheesecloth; tie shut. Pound with rolling pin to crush spices lightly. Bring 3 cups water and sugar to boil in medium saucepan. Add spices in cheesecloth. Remove from heat; cover and steep 15 minutes. Add 1/2 cup thyme sprigs; cover and steep 10 minutes longer. Strain syrup into medium bowl. Chill until cold. DO AHEAD: Can be made 1 week ahead. Cover and keep refrigerated.
     Fill 8 tall glasses with ice. Divide syrup among glasses. Add 1/2 cup or more to taste soda to each glass. Garnish with thyme sprigs and peppercorns.

ZUCCHINI, CORN AND TOMATO SIDE DISH.   Serves 8.  No work, a lot of flavor, and healthy.
* 2 tablespoons vegetable oil
* 1 small onion, chopped
* 1 teaspoon dried oregano
* 2 medium zucchini, cut into 1/2-inch slices
* 1 can corn, drained
* 1 14-oz can diced tomatoes with basil, garlic and oregano (or Mexican style if preferred)
* salt & pepper to taste
Heat oil in pan, add onion and saute until translucent but not browned. Add oregano and zucchini and continue to saute until zucchini begins to brown. Stir in remaining ingredients; heat to boiling; lower heat, then simmer about 15+ minutes until zucchini is tender. Serve.