AS YOU LIKE IT - BREAKFAST STRATA

 For our Easter Brunch, I made a Strata from a "Bon Appetit" magazine dated December, 1997.  Over time I have so significantly changed the recipe that now I just call it the "As You Like It Breakfast Strata".   Here's how it looked coming out of the oven.  I should have taken a side shot to show how much this puffed up.  The finished dish was very light and flavorful.

Here's the revised recipe.

AS YOU LIKE IT BREAKFAST STRATA

*  2 cups whole milk

*  1/4 cup olive oil

*  6 cups sourdough bread, cut into 1" cubes

*  1-1/2 cups whipping cream

*  8 large eggs

*  1 tablespoon chopped garlic

*  1-1/2 teaspoons salt

*  3/4 teaspoon black pepper

*  1/4 teaspoon ground nutmeg

*  6 ounces goat cheese, crumbled (about 1-1/2 cups)

*  1 tablespoon chopped fresh thyme (or 3/4 tablespoon dried)

*  1-1/2 teaspoons herbes de Provence (dried)

*  6 cups AS YOU LIKE IT OPTIONS**.  Mix and match to your preference:

    -  mushrooms (shitake, crimini), sauteed in butter or olive oil, cooled

    -  cherry tomatoes, sauteed or roasted with olive oil, cooled

    -  sun-dried tomatoes, cut into pieces

    -  ham, chopped

    -  spinach, fresh chopped

    -  Italian sausage, cooked and cooled

    -  leek, sliced into 1" pieces, sauteed in olive oil, and cooled

    -  artichoke hearts marinated in oil, drained and halved lengthwise

*  1 cup Fontina cheese, grated, packed

*  1-1/2 cups Parmesan cheese, grated, packed

Preheat oven to 350ºF.  Butter a 9x13x2" glass baking dish.  Prepare your "As You Like It Options."  Whisk milk and oil in large bowl.  Stir in bread.  Let stand until liquid is absorbed, about 10 minutes.  Whisk cream, eggs, garlic, salt, pepper and nutmeg in a bowl to blend.  Add goat cheese.  Mix herbs in small bowl to blend.  

Place half of bread mixture in prepared dish.  Top with half of the "As You Like It Options", half of the herbs, and half of the cheeses.  Pour half of the cream mixture over all.  Repeat layering with remaining bread, Options, herbs and cheeses, and finish with remaining cream mixture.

Bake uncovered until firm in center and brown around edges, about 1 hour.

** The options I used in my strata were shitake and crimini mushrooms, roasted cherry tomatoes, and about 2-1/2 cups of artichokes.   So good!!

VALENTINE'S DAY TREAT!

When I saw this magazine cover...

… I was reminded that I had some left-over puff pastry in the refrigerator that needed to be used.  What a simple idea:  

RECIPE:  Slightly roll out the pastry, cut into squares, cut hearts out of the center of half of the squares, add jam (in this case, blackberry jam) to the center of the non-heart square, brush the rim on the same square with an egg wash (one egg, a bit of water, whisked) so that the pieces stick together, top with the heart square, stretching a bit to match all edges, use a fork to press the two pieces together, brush the top with the egg wash, and bake for about 12-15 minutes in a 425ºF oven.  

This is how much one sheet of puff pastry makes.

Voila!  These Valentine Treats are ready to eat!  Made them yesterday...all gone today.  




Just in case you're wondering, the recipe in "Better Homes & Gardens" uses regular pie pastry - NOT puff pastry as I've done here.  In all events, this is a pretty and simple use for left-over pastry!

PUMPKIN BANANA MOUSSE TART

It's that season of fall foliage, pumpkins and squash, and Thanksgiving!  

Although pumpkin pie is a staple of Thanksgiving meals, sometimes it is fun to do a one-off on a tradition, particularly when you are dining with a foodie.  This recipe, by Ina Garten (a/k/a The Barefoot Contessa), fits the bill and is truly delicious!  We don't typically think of pumpkin and banana together in a recipe but, trust me, this works!

PUMPKIN BANANA MOUSSE TART
This serves more people than a pie would, and can be made the day ahead.

For the crust:
*  2 cups graham cracker crumbs (14 crackers)
*  1/3 cup sugar
*  1/4 teaspoon ground cinnamon
*  1/4 pound (1 stick) unsalted butter, melted

For the Filling:
*  1/2 cup half-and-half
*  1 (15-ounce) can pumpkin puree
*  1 cup light brown sugar, lightly packed
*  3/4 teaspoon kosher salt
*  1/2 teaspoon ground cinnamon
*  1/4 teaspoon ground nutmeg
*  3 extra-large egg yolks
*  1 package (2 teaspoons) unflavored gelatin
*  1 ripe banana, finely mashed
*  1 teaspoon grated orange zest
*  1/2 cup cold heavy cream
*  2 tablespoons sugar

For the Garnish:
*  1 cup (1/2 pint) cold heavy cream
*  1/4 cup sugar
*  1/2 teaspoon pure vanilla extract
*  Orange zest (optional)

Preheat the oven to 350ºF.
CRUST:   Combine the graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl and mix well.  Pour into an 11-inch tart pan with a removable bottom and press evenly into the sides and the bottom.  Bake for 10 minutes and then cool to room temperature.
FILLING:  Heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes.  Whisk the egg yolks in another bowl, stir some of the  hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well.  Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly.  You don't want the eggs to scramble.  Remove from the heat.  
     Dissolve the gelatin in 1/4 cup cold water.  Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well.  Set aside to cool.
     Whip the heavy cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form.  Add the sugar and continue to whisk until you have firm peaks.  Carefully fold the whipped cream into the pumpkin mixture and pour it into the cooled tart shell.  Chill for 2 hours, or overnight.
GARNISH:  Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form.  Add the sugar and vanilla and continue to whisk until you have firm peaks.  Pipe or spoon the whipped cream decoratively on the tart and, sprinkle, if desired, with orange zest.  Serve chilled.

TINY KITCHEN - Macaroni and Cheese

We are just back from a delightful Christmas - New Years trip to England. Now to make up for eating all of those "chips" by going on a diet! Perhaps if I can limit my food intake to this recipe I will be successful. Check it out!

CRANBERRY SAUCE.

Tomorrow is Thanksgiving and I am looking forward to a big turkey dinner!  One of the things I most love is cranberry sauce - piled atop my turkey, or mixed into the dressing.  Yep... you can tell I love it!  When Thanksgiving is over, there are always the turkey, mayo sandwiches... with cranberry sauce.  Then a week or so later there are scones... with cranberry sauce.  Or roasted pork... with cranberry sauce.  Cranberry sauce never goes to waste here.

This is the recipe I've been making for years.  I typically have everything on hand except for one navel orange.  Because I love cranberries, I always have a bag in the freezer.  Remind me later, and I'll share my recipes for cranberry cake, bars and torte.  All delicious!

WHOLE CRANBERRY SAUCE.  Makes about 2 cups, or double recipe for 4 cups!!
*  1/2 pound fresh cranberries (okay to make from frozen, as is)
*  1/4 cup port
*  Juice from 1/2 navel orange (about 1/4 cup)
*  Peel from 1/2 navel orange
*  1/2 cup chopped dried apricots
*  1/4 cup packed light brown sugar
*  1/3 cup granulated sugar
*  1/3 cup toasted pecan halves, lightly chopped
Put all ingredients except the pecans in a saucepan.  Stir and cook over medium heat.  Stir occasionally and continue to cook about 15 to 20 minutes until the cranberries have split and the sauce has thickened.  Remove from the heat, allow to cool in a covered pan.  Stir back into the sauce the water that has accumulated on the cover of the pan, along with the pecans.  Cover and store in the refrigerator for several weeks.  Allow to come to room temperature before serving.

Add all ingredients except the pecans to the saucepan.

Cook until cranberries burst and sauce thickens.

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.

SUMMER HARVEST SALAD

Trips to the farmers' market have been wonderful this summer, after a good growing season.  The veggies are coming in fast and furious!  Tonight for dinner I made a salad out of some of the veggies.

Half eaten....

The beauty of this salad is that any number of veggies or ingredients can be added or substituted.  Throw in what you have on hand, and what you love, and you will love the end result.  The uniting ingredient is the salad dressing which I found on Lynne Rossetto Kasper's "Splendid Table" blog.

SUMMER HARVEST SALAD.  Serves 8 - 10.
The Dressing.
*  4 tablespoons fresh lemon juice
*  2 tablespoons cider vinegar
*  2 teaspoons sugar
*  1-1/2 teaspoons ground coriander
*  10 tablespoons extra virgin olive oil
*  Salt to taste
In a bowl, mix the lemon juice, vinegar, sugar and ground coriander.  Gradually whisk in the olive oil until well-blended.  Season to taste with salt.

The Salad.
*  2-3 large handfuls of cherry tomatoes, halved and seeded
*  1 large cucumber, halved lengthwise, seeded using a spoon, and sliced
*  5 scallions/green onions, chopped
*  a small bunch of cilantro leaves, chopped
*  grilled corn from 1 large cob
*  1 cup cooked orzo (small Greek pasta)
*  Top with crumbled Feta cheese, just before serving
Put all salad ingredients in a large serving bowl, mix with salad dressing to taste (the recipe makes more than you will use for this salad).  Just before serving, crumble feta cheese on top.

ENJOY THIS HEALTHY AND DELICIOUS SALAD!!!

SHARON'S RHUBARB, ALMOND AND HONEY TART

We had a small potluck party at our house this past weekend and friend, Sharon, brought a fabulous rhubarb tart.  Since she was kind enough to send the recipe to me, I'm being kind and passing it along to you since it was really, really delicious and, as you can see, very easy to make.  ENJOY!!!

PER SHARON:

http://www.bojongourmet.com/2014/05/rustic-rhubarb-almond-and-honey-tart.html  - this is a gluten free recipe, I did not make it gluten free as you can see below. The web link has some beautiful photos and more info on technique.

Rustic Rhubarb, Almond, and Honey Tart

For the almond paste:

1 cup (3.25 ounces / 90 grams) sliced almonds (or whole or slivered almonds)

6 tablespoons (2.5 ounces / 75 grams) sugar

1/4 cup (1.5 ounces / 40 grams) all-purpose flour 

1/4 teaspoon fine sea salt

6 tablespoons (3 ounces / 85 grams) unsalted butter, softened

2 smallish eggs, plus 1 more for brushing the tart (or 1 1/2 large eggs, other half of egg reserved for brushing the tart)

1 teaspoon vanilla extract

1/2 teaspoon almond extract

In the body of a food processor, combine the almonds, sugar, rice flour and salt. Process until the almonds are finely ground. Add the softened butter, eggs, vanilla and almond extracts and process to a paste. If the paste is very runny, cover and chill for 20-30 minutes until firm.

Directions:

Using a sheet of parchment paper, roll out a single puff pastry to fit a large baking sheet. Wet the edges and fold about ½ inch all the way around to make a nice rectangular crust.

Spread the inside of the pastry with the almond paste

Arrange rhubarb on the almond paste. Lightly press them into the almond paste. Then sprinkle with 3 TBS of sugar.

Brush the edges of the pastry with the leftover beaten egg.

Bake  400º for 30 – 35 minutes.

Cool. Drizzle with about 4 TBS honey just before cutting and serving.

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.  

FRIED GREEN TOMATO SALAD & CHEF JOE RANDALL'S COOKING SCHOOL, SAVANNAH, GEORGIA

About 15 years ago, a little group of friends, including Kevin and I, started a tradition of spending a weekend together, out of town, cooking, eating, drinking wine, visiting garden centers, golfing, biking and any other activities that we found to do in that town.  We love the tradition and have had so much fun together and made many fun memories over the years.  This year, to celebrate our 15th (or so) anniversary we decided to venture further away from this area, to a place none of us had been to previously.  All of us are well traveled; so finding a place was a challenge.   One person suggested Savannah, Georgia and almost immediately we decided that was the place to go.

We all came up with ideas for activities but one idea was of interest to everyone:  A Southern Cooking Class, Lecture and Demonstration by Chef Joe Randall.  Check him out here. 

The menu consisted of:
* Savannah Crab Cakes with Herb Mustard Aioli, 
* Warm Fried Green Tomatoes on Bibb Lettuce with Buttermilk Dressing, 
* Roasted Rack of Sage-Rubbed Pork with Madeira Jus Lie, 
* Savannah Red Rice, 
* Southern Fried Corn, and for dessert 
* Brown Butter Peach Cinnamon Pecan Tart with Bourbon Custard Sauce.
Needless to say, when we were done, we were stuffed!  Everything was absolutely delicious! 

My personal favorite, and a good thing to make at this time of year, is the Salad of Warm Fried Green Tomatoes on Bibb Lettuce.  

In case you aren't sure, green tomatoes are simply unripe red tomatoes.  Why wait until they are red to eat them?  Extend the tomato season!  Here's the recipe which consists of three main parts - Buttermilk Dressing,  Fried Green Tomatoes,  and the other salad ingredients:

BUTTERMILK DRESSING.  Makes 12 servings.
*  1-1/2 cups mayonnaise
*  3/4 cup buttermilk
*  1-1/2 cloves garlic, minced
*  2-1/4 tablespoons Vidalia onion, or any sweet onion, minced
*  1-1/2 tablespoons cider vinegar
*  2-1/4 teaspoons fresh parsley, chopped
*  3/8 teaspoon salt
*  3/8 teaspoon ground white pepper
In a bowl, combine the mayonnaise, buttermilk, garlic, onion, vinegar, and parsley.  Season with salt and pepper.  Refrigerate until ready to serve; will keep 2 to 3 days.

FRIED GREEN TOMATOES.  Makes 8 servings.
*  1/4 cup buttermilk
*  1/4 cup milk
*  1 egg, beaten
*  1/2 cup cornmeal
*  1/4 cup all-purpose flour
*  1 teaspoon salt
*  1/2 teaspoon fresh ground pepper
*  1/4 teaspoon cayenne pepper
*  3 large green tomatoes, sliced 1/4-1/3" thick
*  1 cup peanut oil for frying
In a bowl combine buttermilk, milk and egg.  Mix well.  In a separate bowl stir together cornmeal, flour, salt, black and cayenne peppers.  Dip tomato slices in milk and egg mixture, then dredge in cornmeal and flour mixture.  Coat well.  Heat oil in a skillet over medium high heat and cook tomato slices 2-3 minutes on each side or until golden brown.  Drain on paper towels.  Serve hot.

WARM FRIED GREEN TOMATOES ON BIBB LETTUCE WITH BUTTERMILK DRESSING.  Makes 8 servings.
*  2 heads Bibb lettuce, torn
*  16 prepared Fried Green Tomato slices (Recipe above.)
*  2 tablespoons sliced green onions
*  2 cups Buttermilk Dressing (Recipe above.)
Chill 8 salad plates in the refrigerator.  Arrange the Bibb lettuce in the center of the chilled salad plates and arrange two sliced fried green tomatoes on lettuce.  Pour a little buttermilk dressing all over the salad.  Garnish each serving with sliced green onions.

Trust me, this salad was DELICIOUS!!

If you make the trip to Savannah, talk to Chef Randall about a class.  It was great fun, and a wonderful meal.  

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! 
_________
*Note:  This recipe comes from www.afewshortcuts.com

GAZPACHO - EASY AND REFRESHING.

Now is the time to pick up all of those fresh and lush veggies needed to make a big batch of gazpacho.  This is one of the easiest soups one could possibly make, and one of the most delicious!  On top of that, there is no cooking to heat up your already hot kitchen.  I love having it on hand to add to our late summer meals.  Consider serving it with Mary Steenburgen's Corn Pudding.

GAZPACHO.  Serves 8.
*  2-1/2 pounds ripe tomatoes, seeded
*  3 large garlic cloves, chopped
*  3 tablespoons almonds (preferably no skin)
*  2 cucumbers, peeled, seeds removed, and diced
*  3/4 cup diced sweet onion [Videlia is great!]
*  3 cups rich chicken stock [Substitute vegetable stock for a vegetarian option.]
*  2 teaspoons sugar or sugar substitute
*  2 teaspoons salt (kosher)
*  6 drops Tabasco sauce (or finely diced jalapeno, to taste)
*  1 teaspoon white pepper
*  1/4 cup extra-virgin olive oil
*  1 tablespoon sherry vinegar
*  1/4 cup minced fresh cilantro
In the bowl of a food processor combine tomatoes, garlic, almonds, half of the cucumber, jalapeno (if using in lieu of Tabasco), and 1 cup of the onion.  Pulse until mixture is finely pureed.  Pour into a large bowl.  Whisk in chicken stock, sugar, salt, Tabasco (if using in lieu of jalapeno), and pepper.  Blend well.  Then vigorously whisk in olive oil, vinegar and cilantro.  Add in the remaining cucumber and onion.  Taste and adjust seasonings.  Chill at least 4 hours.

 This recipe generally follows the recipe for gazpacho in the book Garlic, Garlic, Garlic by Linda and Fred Griffith.

POLENTA TRIANGLES WITH CORN, RED PEPPERS AND GREEN ONIONS

Most people have their own idea of what constitutes "comfort food."  Perhaps it's mashed potatoes or macaroni and cheese, or chocolate!  Polenta is my idea of a great comfort food.  I have so many recipes that polenta warrants it's own category in my recipe files.  Also, all of the recipes are great!  Yes!  Trust me on this!  Here is the polenta recipe I made for a meal with friends on Saturday night.

POLENTA TRIANGLES WITH FRESH CORN, RED PEPPERS AND GREEN ONIONS.  Serves 8.
*  1 tablespoon oil
*  2 cups corn (fresh cut from cobs, or drained canned)
*  1/2 cup finely diced sweet red pepper
*  3 green onions (all but 2 inches of green stems removed), chopped
*  1 teaspoon kosher salt, plus to taste
*  1/8 teaspoon cayenne pepper
*  1-1/2 tablespoon unsalted butter, plus extra to grease pan
*  3-3/4 cup reduced-sodium chicken stock
*  1 cup yellow cornmeal
*  1-1/2 cup shredded Monterey Jack cheese, divided
Preheat oven to 350º.  Heat oil in a heavy, medium skillet (preferably cast iron) over medium-high heat.  When hot, add corn and cook until it starts to brown, 6 to 8 minutes.  Stir only occasionally so the corn can caramelize and develop a roasted flavor.  After corn has browned, add red peppers and onions and stir and cook 2 minutes more.  add 1 teaspoon salt and cayenne pepper.  Taste and, if needed, season with additional salt.  Set aside while you prepare polenta.

Butter an 8-inch square baking pan and set aside.  Place chicken stock in medium, heavy saucepan over medium-high heat and bring to boil.  Gradually add cornmeal in a fine stream, whisking constantly until mixture thickens.  This will take 5 to 8 minutes.  Whisk in 1-1/2 tablespoons butter and 1 cup of the cheese and continue whisking until cheese has melted.  Stir in sauteed corn mixture.  Taste and season with more salt if needed.

Immediately pour polenta into prepared baking pan and, using rubber spatula, smooth top.  Cool to room temperature.  Cover with plastic wrap and refrigerate until chilled and firm, 1 hour or longer.  (Polenta can be prepared a day ahead to this point.  Keep covered and refrigerated until ready to finalize.)

When ready to bake, arrange rack in center of oven.  Line baking sheet with foil and butter foil generously.  Cut polenta into 16 triangles.  Start by cutting polenta into 2 triangles and continue to cut each triangle in half until you have 16.  Arrange triangles on baking sheet or grill and sprinkle each with some of remaining 1/2 cup cheese.  Bake or grill until heated through and cheese has melted, about 10 minutes.

This is a photo showing the polenta before it gets cut and baked/grilled.

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...

BUTTERNUT SQUASH AND PARSNIP SOUP.

I love soups that are pureed/blended.  They are always creamy but, frequently, without the cream.  Here is a recipe for a nice Fall or Winter soup that is very easy to make, quite nutritious, and special enough to serve to guests.  Also, like most soups, it can be made ahead, frozen, and reheated.

BUTTERNUT SQUASH AND PARSNIP SOUP.  Serves 8.   Recipe from Williams-Sonoma Kitchen
*  2 tablespoons canola oil
*  1 medium butternut squash, peeled and diced
*  2 carrots, peeled and diced
*  3 parsnips, peeled and diced
*  1 small yellow onion, peeled and diced
*  6 sprigs of fresh thyme
*  1/2 teaspoon ground coriander
*  6 cups chicken stock [For vegetarian, substitute vegetable broth.]
*  1-1/2 teaspoon salt
*  Freshly ground black pepper, to taste
*  2 tablespoons champagne vinegar [I substituted Rice Wine Vinegar.]
*  1 bay leaf
In a large stockpot over medium heat, warm the oil, then add the squash, carrots, parsnips and onion.  Cook the vegetables, stirring occasionally, until they are slightly tender and warmed through, about 5 minutes.  Add the thyme, coriander, chicken stock, salt, pepper, vinegar and bay leaf.  Bring the mixture to a simmer and cook until the vegetables are soft, about 20 minutes.  Remove the bay leaf and thyme sprigs, and puree the mixture.  I use a stick blender but you could use a blender, being careful to puree small amounts so as to not get burned.

 Tip:  Use a grapefruit spoon to remove seeds from the butternut squash.

Tip:  Put a towel under your chopping board to keep it from moving while chopping.

 Tip:  Set up all of your ingredients before you begin to cook.  This is called "mise en place."  Mise en place [pronounced - miz on plas] is a French phrase which means "everything in place."

This is what it looks like as it cooks.  After cooking, the thyme and bay will be removed and the soup will be pureed.

MUSHROOM GRAVY.

First of all, I hope that you all had a happy Thanksgiving.  It's too bad that Thanksgiving isn't a tradition around the world since the two main themes - FOOD and BEING THANKFUL - are universal, or could be, or should be!!

Second, here is a tip for making your Thanksgiving meal easier.  Make the gravy ahead of time!   This is the recipe that I make and it always turns out great.  It can be made ahead of time and frozen; and it can be made as "vegetarian" by substituting the chicken broth for vegetable broth.  For greater richness, add the juices from your cooked turkey.

MUSHROOM THYME GRAVY.  Makes about 4 cups/Serves about 8.
*  2 tablespoons butter
*  1 small onion, chopped
*  1 tablespoon minced garlic
*  8 oz fresh crimini mushrooms, sliced
*  2 oz dried shitake/porcini mushrooms, rehydrated and sliced
*  2 (14-1/2 oz each) cans of chicken broth (as needed)
*  1/3 cup flour
*  1-1/2 teaspoon chopped fresh thyme
     Rehydrate dried mushrooms by covering them with boiling water and letting them rest for a half hour or so until they are tender.  Remove and slice the mushrooms, but save the mushroom broth to use here.
     Over medium heat melt the butter in a large saucepan.  Add onion and cook, stirring occasionally, 5 minutes or until tender.  Add the garlic and mushrooms (and dried thyme, if using) and cook an additional 5 minutes or until tender.
     Put flour in a large jar and add mushroom and chicken broth to nearly fill the jar.  Cover the jar and shake vigorously until the flour has fully mixed into the broth.  Raise heat under the mushrooms and, while stirring, slowly pour the flour mixture and some of the remaining broth into the mushrooms, along with the fresh thyme.  Cook, stirring frequently, until gravy reaches desired consistency.  If the gravy is too thick, add additional broth or juices from the turkey; if the gravy is too thin, continue boiling the gravy.  This could take a while if too much broth has been added.

I hope you will give this a try and let me know what you think!

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!

EASTER FLOWERS AND A RECIPE: MUSHROOM & BELL PEPPER SAUTE

I hope you had a delightful Easter or, simply, a beautiful day to celebrate the fact that Spring has sprung!  It was my first day working in the garden since last October when I planted 170 (or so) bulbs.  Fortunately, the planting was a success!

For our Easter dinner we had roasted leg of lamb, pureed celery root, a mushroom and bell pepper saute, and a piece of white cake with chocolate frosting (complete with a chocolate bunny, green sprinkles for grass, and colored chocolate malted "eggs").   Following is the recipe for the veggie dish.

MUSHROOM AND BELL PEPPER SAUTE.  Serves 4.
*  3 tablespoons butter
*  1 large red bell pepper, cut into bite-size triangles
*  1 large yellow bell pepper, cut into bite-size triangles
*  4 ounces of baby portobello (crimini) mushrooms
*  1 tablespoon of fresh tarragon, chopped or 1 teaspoon of dried, crumbled
*  Salt & pepper to taste
*  Feta or Goat Cheese crumbles
Melt butter in a heavy large skillet over medium heat.  Add bell peppers and saute until tender, about 8 minutes.  Stir in mushrooms and tarragon (if using dried).  Saute an additional 5 minutes.  Mix in fresh tarragon (if using fresh), salt and pepper.  Continue to cook one minute.  Sprinkle with cheese crumbles and serve.