December 25, 2011 ** Christmas Day

Well, its’ definitely been too long since my last posting, but certainly not for any lack of either of us being in the kitchen (cooking, baking, distilling “pomagranate cranberry cordial” or making candy).   We love the holidays and the festivities, decorations and all, but it is definitely a busy time for us, with candy making every weekend followed by packing, wrapping and shipping to friends around the country.   This year, we ventured into new territory for caramels… and from all reports they turned out great.  My vision is to turn these caramels into a business, so needless to say, that recipe won’t be showing up on this page.  Credit for this this year’s successful taste treats goes to Johne, as it was his brain child partnered with my recipe creation.  Thus, "Hotlips Thai Cashew Caramels" are born.

This past week, mixed in with all of the holiday festivities, we celebrated our 8^th wedding anniversary and good  friends.  My friend Denise and I have a tradition of getting together during the week before Christmas and for the past several years, we have dined at "Chatty's Coffee Cup" (aka... our home for those of you not familiar with this Powell Butte establishment).  It is an afternoon of wonderful conversation, laughter, love and great friendship. This year, I decided to try my hand at cassoulet (second attempt) and with great results.  Thus, I wanted to share this recipe with family (Brandon - this is a must try!) and friends.  Mind you, my version is for the non-carnivore, but if you are a meat lover, just tweak it and voila... and as Julia would say “Bon Appétit”!

Vegetarian Cassoulet (serves 6-8)

2- 4 tbsp good olive oil

3 smart sausages, sliced diagonally, browned on both sides in olive oil
1 medium onion coarsely chopped
4 garlic cloves, chopped
1 fennel bulb, sliced thin (on a mandolin if possible)
3 carrots sliced thin diagonally
2 stalks of celery, chopped

½ pound each of chanterelle/ porcini mushrooms sliced

6 Roma tomatoes roasted (see cooking method below)
2 tbsp tomato paste

1 teaspoon each of fresh rosemary, thyme and oregano and 1 bay leaf
6 oz. white wine

4 oz (or more) of vegetable stock
3 cans of organic cannellini beans, rinsed & drained

Note - can substitute one pound of dried, but must pre-cook
5 tbsp chopped parsley
6 - 8 ounces of  garlicky breadcrumbs

4 ounces of Parmesan cheese
Salt and pepper to taste

For roasted tomatoes: slice Roma tomatoes in half, drizzle with olive oil and toss with garlic and one teaspoon of sea salt.  Roast at 400 degrees for about 30 to 45 minutes.  Can do this ahead of time and refrigerate for use in cassoulet.

For cassoulet:

Brown sausage in one tablespoons of olive oil - set aside

Heat oil in a heavy chef’s pan heat oil over low heat, add garlic and saute for several minutes, add onion and fennel. Cook veggies, stirring frequently, approximately 10 minutes or until translucent. Add carrots, celery, mushrooms, roasted tomatoes, tomato sauce, herbs & bay leaf, white wine, stock. Bring to the boil, cover and simmer for about 10-20 minutes, stirring occasionally.

Using a Dutch oven or a deep casserole dish, layer half of the cannellini beans and then the browned sausage, using the remaining beans to layer on the sausage. Cover with the vegetable, tomato, stock mixture.  Place casserole dish or ovenproof stockpot in the oven at 400 degrees for 20 minutes.  Turn down temperature and proceed to bake for AT LEAST one hour @ 350.  Note - my preference is to let it bake for 4 hours.  During the baking process, use a wooden spoon to break up the crust, pushing into the cassoulet.

In the final half hour of baking, sprinkle the Parmesan cheese on top, for an extra crisp topping.

Garnish with a bit of Parmesan cheese.  This evening’s dinner I served the cassoulet on a bed of spinach, which was a great combo.  This dish is great the first day, but even better “used” as my dear long time friend Pat Webber would say.

pasta dough for Shelly

This recipe is for Shelly, my hair "guru".  The story behind this recipe dates back to the early 80's when I was working as a pantry chef at a four star restaurant in Washington.  I wanted to be a chef at that time with dreams of owning my own "cafe".  The dream and concept behind the cafe was to be a breakfast and lunch affair, with a "seated" dinner one night a week, set menu.  It was to be called "Chatty's Coffee Cup". 

So in pursuance of my dream I went to work at the above mentioned four star restaurant. In the end, I took away a few great recipes for my file from this experience, but I also became quite jaded by the behind the scenes kitchen behavior (from the chef and sous chef specifically).  At that time, chef-dom was predominately a "man's" world and the two men I worked with were sexist, both in language, behavior and general overtones. Needless, to say, I decided to follow another path.  Ah the life of a Femi-Nazi.

That all said, here is the tried and true recipe I use when making home made noodles.  I have used this recipe for fettucini, linguini, lasagna and ravioli.  Nothing beats home made noodles and this is a fun way to make dinner for a group of family and friends.  It is most fun to have each individual roll out their own "pasta".  I use an Atlas pasta machine purchased in 1981.

Classic fresh egg pasta
1 3/4 cup flour (semolina works great, but I have used spelt before as well)
1 egg
1 egg white
1 tablespoon olive oil
1 teaspoon sea salt
water to moisten

*notes

• for the liquid (water) just as when making dough for pie crust, it works better when the water is chilled.  my trick is to put an ice cube or two into the liquid and let it chill for a minute or so.
• liquid suggestions include: half n half, or heavy cream (makes for a rich but lovely pasta), lemon juice or marsala wine also work well. 
• you can also add fresh spinach, garlic or sun-dried tomatoes for a twist and different flavor of pasta. 

Using a mixing bowl I use my Kitchen Aid) or food processor mix the flour and salt together. Add the egg/egg white, olive oil and other liquid. Incorporate above ingredients together, kneading until the dough is smooth, elastic and not too soft.

Refrigerate the dough for at least a half hour, to let it rest (it can go longer). Remove from refrigerator when ready to make the pasta and allow to set to room temp for ease in rolling

Roll out to desired thin (or thickness). Standard is 1/32 of an inch. For ravioli increase the "thinness"You can do this by hand with a marble rolling pin (make sure the surface is lightly dusted so the pasta dough does not stick).  If you are using an Atlas or pasta machine - follow the instructions of the tool you are using.

If I am not cooking the pasta immediately - I loop it into a figure eight onto a lined (with parchment paper) cookie sheet or surface that will fit in the freezer.

Enjoy this recipe and if you have questions - PLEASE feel free to ask away.

Most important~~ as Julia would say~~ "Bon Appetit"

What is a casserole?

A casserole, is taken from the French for "saucepan” and is a large, deep dish used both in the oven and as a serving vessel. The word casserole is also used for the food cooked and served in such a vessel, with the cookware itself being called a casserole dish or casserole pan. In British English, this type of dish is frequently also called a bake, coinciding with the cooking technique.


Based on my research, casseroles became increasingly popular as a one dish meal, in the 20^th century, following World War II - for several reasons, one being ease and another being that new forms of lightweight metal and glassware in cooking vessels became available on the market.


My “Mama” was not a big casserole maker, in fact, it is hard for me to remember ever having a casserole.  Mostly, because “Daddy”, did NOT favor any type of dish that remotely resembled a casserole, this as a result from the many ghastly meals he was served during his time serving in the US Navy during the War.


So, that all said, tonight I prepared a casserole dish (recipe) that my dear friend Pat Webber passed onto me more than a few years ago.  A casserole, if you will, with a bit of a modern spin. This dish is a good crowd pleaser but what I really like is that is features “used or tired” tortilla chips, those dregs at the bottom of the bag that one usually tosses.  It is a tasty and easy dinner, although I don't think it was one of Brandon's (my oldest son)  favorites and it also makes for great "used" food (aka leftovers),

Enchildada Casserole -

my version is vegetarian - but there is also a carnivore version

1 cup of mushrooms quartered

1 can of black beans (drained)

1 cup chopped tomatillos (about 4 - 6)

1 medium onion chopped coarse

¼ cup chopped peppers (I used a blend of jalapeno, red and yellow)

2 - 4 cloves garlic (or more depending on taste)

14 oz can green chile’ enchilada sauce (I make my own)

14 oz can roasted garlic mushroom soup

¼ cup of chopped/minced cilantro

1 tablespoon of cumin

1 tablespoon chili powder

At this point I use my kitchen aid to mix the above ingredients together  

1 bag (12 oz) of used tortilla chips (we save the tired /small chips to use for this dish)

2 cups (16 oz) of cheese

(I use a variety - today’s recipe consisted of fresh mozzarella and sharp white cheddar)

1 cup of vegetable broth

In a 9x11 baking dish that has been lightly coated with cooking spray…

Layer 2/3‘s of the tortilla chips…

Layer the chicken/soup mixture on top of the chips.

Layer the cheeses on top

Sprinkle remainder of chips on top of the cheese

Garnish with a bit of cilantro

Bring broth to a boil and pour over the ingredients.

Bake @ 350 for ½ hour – let stand for 10 minutes to serve easily.

Can be assembled ahead of time and refrigerated.  Note – add boiling broth right before baking if you pre-assemble.

 ** for the carnivore/meat lover  - you can add include 2 cups of cooked chicken breasts (in addition to or as a substitue for beans) and substitute 1 cup of chicken stock (for the vegetable stock).

And as always ~~ as Julia said " Bon Appetit!"

Happy Halloween

Halloween Traditions

Halloween is one of those days that holds treasured memories of my childhood.  Specifically, I am reminded of my “Mama’s” delicious caramel apples and popcorn balls that she used to make for us for our Halloween Treats. Sadly, those wonderful home made treats are not given out anymore... but the memories of her tasty, made with love treats, linger on.  Last week as I was making up a birthday package to send off (Toll House bars with Heath bits) I decided to pack the bars in between layers of caramel corn, so I promptly stirred up a batch! It was as good and just as I remembered it..sweet, crunchy,salty and filled with nuts.   Another favorite of mine is baking Scotch Shortbread cookies, only instead of patting the dough into a pan I roll the dough out and use whimsical shapes (frogs, bats, pumpkins) for a more festive cookie.

Since we live out in the boonies we do not have a hoard of Trick or Treaters (well...the truth is, the last several years we have had zero) and while it is mildly disappointing (I love to put on my witch costume and pass out candy to the wee ones) we still manage to have fun and be festive. Candles abound, we carve up a pumpkin, I whip up a batch of warm/hot apple cider and we of course make popcorn.  Another tradition we have for Halloween Eve… we brew up our yearly batch of Cranberry/Pomegranate Cordial.  As it takes 45 days for it to mingle together to bring out the best for sipping flavors, this is the perfect time to start it up.   Another favorite is to I also cook up a bountiful batch of “Brain Soup” (better known as Minestrone) the day before or the day of.  Yesterday was just right for making a pot of soup, and such a gorgeous fall day.  After dinner last night, John remarked "dear, your soup is so tasty that it deserves to be packaged and sold!" Ahh - Lucille Ball would die of envy of my making mass quantities of Minestrone Soup in my kitchen.  At any rate - this is the recipe I share with you today. 

Note - this is one of my most favorites and is such a great fall soup.  It is easy to make - there are ALWAYS leftovers, and it freezes well in quart wide mouth canning jars.  Note - this also makes a great gift or treat to take to a friend if you are like me and enjoy sharing food. 

Brain (aka Minestrone) Soup -

makes a minimum of four quarts - using a large soup pot

Ingredients
2 Tablespoons olive oil

4- 6 cloves of garlic, minced

1 large onion diced coarsely

2- 3 stalks celery diced coarsely

2 carrots cut on diagonal and halved

¼ yellow pepper, chopped fine

½ pound of porcini mushrooms quartered/ sliced

** if available - 3 to 4 large chanterelle mushrooms

1 cup cabbage (I prefer Savoy) chopped coarsely

½ cup fresh chopped basil

4 bay leaves

Fresh oregano or dried – season according to your taste

1 quart tomatoes (I use Italian, or if on hand homemade canned)

3 quarts vegetable stock (roasted vegetable stock works great for this soup!)

1 can garbanzo beans

1 can white cannellini beans

1 can kidney beans

1 cup fresh or frozen string beans

Optional ~ 1 package of Manischewitz Minestrone Soup Mix

Fresh black pepper

In Dutch oven, or large soup pot – heat olive oil to medium heat

Sauté garlic 2 – 4 minutes

Add onions and garlic and saute for several more minutes

Add in remaining vegetables and cook for about 10 minutes

If required - toss in a bit of white wine for sizzle
Add in tomatoes, broth, and all beans

Cook for a minimum of 3 hours (longer is better in my opinion)

Add in one package of Manischewitz Minestrone Soup Mix (available in most grocery stores)  and cook per package instructions

Add string beans at the end after you have added the Manischewitz product

Allow beans to warm slowly and serve.

Garnish with freshly grated Parmesan cheese and a twist of fresh black pepper.  

Last but not least - as my favorite Julia would say “Bon Appétit!”

Reubens and BLT's

As I am (we are) vegetarians there are several items that I miss every once in awhile.  Reuben Sandwiches and BLT's being two. Fortunately - there are some pretty great ways to get around using meat - while still attaining the satisfaction of a BLT or Reuben - minus the meat. (sorry carnivores - I know this is a tough one for you to understand, but you can chalk it up to my Buddhist ways).

For a close proximity to a Reuben (minus the corned beef) I use the standard ingredients and for the "meat" I substitute - tempeh - that is sliced extra thin and then I lightly saute it in olive oil until it is golden brown.  I then build the Reuben in the classic fashion.... using good rye bread (if you live in Bend try "Baked" on Columbia Street, they make a great Rye Bread, available on Tuesday's/Friday's), sauerkraut, homemade Russian dressing and thick slices of Swiss cheese (for an Oregon product - I use Tillamook Swiss Cheese).  For the tempeh - Trader Joe's has a great product that works well for this sandwich.

Last summer - I experienced a serious craving for a BLT - and while searching for a good organic product that would work as a bacon substitute, I discovered "Smart Bacon".  While again, for you carnivores this might not be up your alley...BUT!! if you are open for trying a new method and don't care to eat bacon, cannot eat bacon, or choose to not... this is a great way to appreciate a standby classic.  Using my "mama's" cast iron skillet, I drizzle a bit of olive oil and "fry" it up until it is crisp.  With a good slab of fresh sliced tomato, some of my homemade mayonaise, lettuce, and a couple of slices of hearty good bread you will be able to get that same flavor minus the nitrate etc.  Oh and don't forget the homemade spicy dill pickle on the side.

Both of these sandwiches are some of my favorite "comfort" foods and as the fall weather starts to cool down (Monday's evening low is dropping to 20!) they are a great side for a cozy bowl of home-made soup (tonight - it was roasted tomato soup - with the BLT).

Enjoy - and using Julia's favorite closing line ~~ "Bon Appetit"!

Comfort food in time of need

Comfort food - what does that mean to you?  To me - it brings thoughts of favorite foods I have enjoyed in my lifetime.  Reuben sandwiches, grilled cheese sandwiches, roasted tomato soup, minestrone soup, chanterelle risotto, grilled salmon, homemade pizza, kung pao veggies, oh I could go on… but it is safe to say that for me, cooking food and eating the food I have prepared provides solace for my heart, many times the process helps settle me, and for sure - and always it is made with love. 

I am posting a dish today that brought comfort to me last week.  For last week, without getting into the gory details (but wanting to provide an explanation as to the lapse in postings) while out walking with Tara (dog) on one of my daily morning meditational treks, I came across one of life’s tragedies’ that we are not always exposed to.  For there in the path, out in the desert, I found a young man, who had taken his life.  If that sounds dramatic or ridiculous, I can 100 % assure you that it is true and it was over the top shocking.  I am still recovering from it.  

That said, upon returning home, talking with “sister” Lindy, I decided to take her suggestion and set about making one of my most favorite, but complicated dishes (based on use of pots/pans).  The following recipe has been so named Heart Attack Mac based on the very rich and sumptuous ingredients (not your standard Mac/Cheese dish).

 “Heart attack” Mac & Cheese

serves 8  - but last time I made a “half” batch and it still provided leftovers

5 T butter / softened

1 -2 large shallots

** ½ pound of chantrelle mushrooms (optional)

Sea salt to taste

1 pound pasta of your choice

(I used a brown rice penne pasta from Trader Joe’s)

4 cups pepper infused Béchamel sauce (recipe below)

8 oz. sharp white cheddar (grated)

8 oz. sharp yellow cheddar (grated)

8 oz.  Parmesan – Reggiano or Asiago (grated) and divided into 2 portions

½ teaspoon cayenne pepper

½ teaspoon of dry mustard

½ teaspoon of hot sauce (I use Mae Ploy chili sauce)

1/ 2 cup of fresh dried bread crumbs

Béchamel Sauce

Step one - infuse the milk -

Pour milk in sauce pan add three large dried ancho chilies, 2 -3 cloves of fresh garlic and 3 bay leaves

Bring to ALMOST boil – but not quite (it will bubble around the edges) turn to low heat and simmer for an hour and then turn off (the longer it infuses the better) this can be adjusted to your desire of “heat” in terms of ancho chilies

Can also be done ahead of time, but do bring to room temp for the sauce

Once the milk has been infused to your tastes proceed as follows with the remaining ingredients:

6 tablespoons of butter

2 – 3 cloves of minced garlic

1/3 cup of flour (I used spelt/ and sifted it)

4 cups of infused milk (recipe called for whole but can be tweaked) and should be room temp

½ teaspoon of sea salt

In a heavy medium sized sauce pan, melt the butter over low heat.  Add the garlic in and cook 1 – 2 minutes taking care to not brown.   Whisk in the flour.  Cook, whisking often, taking care to not let the flour get brown, this takes about 4 – 5 minutes.  Remove from heat and stir in hot milk.  Whisk in the salt and nutmeg.

Return the saucepan to medium heat and bring to a low simmer.  Cook, stirring constantly until the sauce has thickened; this should take at least 10 minutes.   There should be no lumps, but if there are, using a strainer, push the sauce through it removing all lumps. This sauce can be used warm or cooled.  If cooling, cover with plastic wrap pressed onto the surface and refrigerate for up to 1 day.  Return to room temperature before using.

Mac /Cheese prep:

Mince the shallot and slice mushrooms into desired size, sauté lightly in 1 – 2 tablespoons of olive oil. If additional moisture is required, splash a bit of white wine when cooking.  Set aside.

Cook pasta, drain and place in a buttered 3 quart baking dish

 (I used a 10 inch deep dish pie pan)

Preheat the oven to 400 degrees

Stir cheeses into the completed Béchamel sauce

Reserve 1 cup of Parmesan blend for later use

Add in the cayenne, mustard and hot chile sauce; gently fold in the chantrelles etc

Pour the sauce over the pasta in the baking dish.

(Note – if desired you can tightly cover at this point, and refrigerate up to 24 hours)

In a small bowl blend together the bread crumbs + remaining cup of Parmesan blend cheeses. 

Sprinkle over the pasta and sauce

Bake at 400 degrees for 30 minutes

(if the mac/cheese has been refrigerated cook for approximately 45 minutes)

Let stand for 5 minutes before serving.   Serve hot…. This is great with a spinach salad! 

Additional notes***this dish can be frozen in tightly wrapped plastic packages and kept up to one month in the freezer,

As Julia said "Bon Appetit!" and enjoy!

Perhaps the most important message of this posting to me is ....is to always remember to tell the people you love - how much you love them and how important they are to you in your life. 

More TOMATOES!!!

This recipe is for Jennie aka FairMaiden!  We will miss your presence in Oregon but are SO excited about your California career!  WOOT!!  You GO! 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 A warm fall day, a doctor’s appointment and the need for comfort food, prompted me to roast up tomatoes, peppers, leeks, onions and garlic with the intent of roasted tomato soup.   Maybe it was because it’s one of my favorite soups, maybe it was because I was in need of comfort food ~ whatever the case, I am not sure, but this was by far the BEST ever tomato soup I have EVER made (John is agreement on this item) and I do whip up a few batches in the fall. That said, without further ado I will launch into the recipe immediately.

Ingredients

6 very fat, sassy just ripe Yakima tomatoes, quartered

1 medium sized leek, white and light green, sliced in half and then into thin slices

1 medium sized onion sliced into thin rings

1 Red / 1 yellow/ 1 orange pepper (mini’s) sliced into matchsticks’ size slices

6 cloves of garlic, sliced and diced

Olive oil

1 ½ quarts vegetable stock

½ cup each - heavy whipping cream and half n’ half

Salt/pepper

To roast the tomato and above veggie mixture

(I prefer to use my favorite roasting dish ~ my Emile Henry lasagna dish)

Drizzle olive oil lightly (no more than ¼ cup) on the veggies

Roast in oven at 400 degrees for approximately 1¼ hours

Checking and stir regularly

Remove - pour into 4 quart of more Chefs pan or a Dutch oven

Add the stock and cook down for at least one hour on medium low heat (longer is better). Using an inversion blender, blend the soup, leaving some tomatoes whole. When thickened to your desired consistency (we prefer it chunky) add in the dairy product. Heat on low, allowing to co-mingle together and serve!

Tonight’s feast consisted of…..Spinach salad with red, white cabbage, yellow cucumber, Greek olives, herbed Chevre topped with a vinaigrette dressing and “Baked” garlic bread.  Note - “Baked” is a local Bend bakery that makes a divine Rye bread!

~~Neapolitan pizza~~

Pizza Margherita with Classic Neapolitan Sauce

Last night’s dinner was homemade pizza - one of my favorites (yes, it’s true I have a fair amount of favorite foods, much of it based on seasonal ingredients and some just classics).  But with the large chunk of fresh mozzarella that was in need of using up, in addition to a “grande” tomato and of course fresh basil, last night it seemed like a good dinner option. And after years of trying to achieve the “just right” thin crispy crust I do believe I have it close to my idea of perfection. 

During the summer months we use our outdoor grill for most everything that needs baking or grilling (I have made numerous fruit crisps on our grill) and this was no exception to that modus operandi.  But then, I do love to grill! Keeps the house cooler in the hot summer months and is just plain fun.  Here is my recipe for the crust, sauce and topping for a thin crust Neapolitan style pizza.

Crust ingredients  

~Makes a 12 slice pizza or two individual pizzetas ~

7/8 cup of warm water (110 - 115 degree temps works for proofing the yeast)

2 ½ teaspoons of yeast

2 ½ cups of spelt flour

1 tablespoon olive oil

1 teaspoon sea salt

Optional but tasty - 1 tablespoon of garlic powder

Neapolitan Sauce ingredients

2 tablespoons of good olive oil

1 clove of garlic peeled and minced

1 small can of tomato paste and 14 ounce can of tomato sauce

Fresh oregano and basil (use according to your tastes, and play with this)

Sea salt and fresh ground pepper

Topping ingredients

Neapolitan Sauce (I use half of the amount of the above recipe)  

8 ounces of fresh mozzarella (can reduce amount) cut into matchstick size

1 cup of parmesan cheese

½ cup of kalamata olives sliced

Tomato slices

Johnny’s Garlic seasoning/spread

Fresh basil, cut chiffonade

Chiffonade ~ a kitchen technique in that herbs or leafy green vegetables (i.e. spinach and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly then cutting across the rolled leaves with a sharp knife, producing fine ribbons.

Sauce preparation

Saute the garlic in the olive oil

Add the tomato paste, sauce and herbs

Heat through, taste for flavor and add salt/pepper

Making this ahead of time, helps beef up the flavor of the sauce

Note - this makes enough tomato sauce to freeze half and use for another pizza down the line

Crust preparation

Heat water and pour into mixing bowl

(I am fortunate enough to have the Kitchen Aid that my sons gifted me back in 1989 - it remains at the top of my list for one of the BEST gifts ever!!)

Add the yeast to the warmed water and let “proof” for about 10 minutes

Add in remaining flour, salt etc and mix until the dough pulls away from the sides of the bowl

Place dough in a well oiled bowl in a warm spot and let rise for about an hour.  To test for rising - use your finger and make an indentation in the dough - if it does not recover - it is ready for crust preparation. For outdoor grilling I use a large piece of foil and coat it lightly with olive oil and then a dusting of cornmeal.  Plop the dough onto the prepped foil and start working into a large circle (note - this recipe works for two smaller pizza’s as well).  Let stand for at least 15 minutes.

Building your pizza

Place dough on foil for crust (see above)

Lightly spread on the Neapolitan pizza sauce

Sprinkle lightly with ½ cup of the parmesan cheese

Layer half of the mozzarella sticks

Place the tomato slices on in a decorative fashion

Sprinkle the kalamata olives about

Add the remaining parmesan cheese and mozzarella sticks

Lightly sprinkle the Johnny’s Garlic Seasoning spread on top

Add the basil and the pizza is ready to bake or grill - your choice

Bake at 400 degrees for 20 minutes - rotating the pizza for even baking

Mozzarella cheese will bubble and crust will be golden brown around the edges

~~Enjoy! with a glass of full bodied red wine and a caesar salad~~

chanterelle season!

September is whizzing by... the fall season is upon us now, and the fall bounty is waiting to be harvested.  

On my way home from a "Mortgage Burning Party" last Sunday @ the Slavkovsky's; Sisters, OR; (the Slavkovsky's paid off their Habitat Mortgage! Woot!) It was a great day and I am so grateful for being able to attend such a heart moving event.  A truly inspirational Habitat story, a happy ending AND an amazing group of people touching others lives.  Talk about "paying it forward"

But, as usual, I digress.   On my way home, I turn left onto the highway out of Sisters and I see a sign that says.....FRESH chanterelles!!  So of course, I do a legal U-Turn and go back to check out prices and product.   I think "Yes! Risotto!   I make a quick decision and purchase a 1/2 pound of FRESH chanterelles from "Ky" who also sells other freshly harvested fruits (in addition to jerky products for the carnivore).

Thursday, in search and in need of serious comfort food, the chanterelles and risotto took priority for our evening meal (main dish) and consisted of:  risotto/ arborio rice (with chanterelles, fennel, figs, shallots, onions, garlic, yellow and green string beans).  The side salad consisted of: thick slices of lemon cucumber, perfectly ripe Yakima tomatoes on a bed of local red lettuce topped with a dollop of freshly made mayonaise!    Sliced nectarines and blueberries for the finale.  Dinner was served with a Malbec from Chile (thanks Caroline!).  

In the case you are interested in this recipe - here you go!  

Chanterelle Risotto

1 cup Arborio rice

6 tablespoons of olive oil – divided

2- 3 cloves of garlic minced fine

1 medium onion sliced thin

 ½ bulb of fennel sliced thin
½ pound chanterelles chopped coarsely

a dozen yellow/ green beans quartered (optional)

1 large shallot sliced thin

4 – 6 dried figs quartered

½ cup white wine (prefer dry)

6 cups vegetable stock (best when heated to boiling pot)

2 tablespoons butter

¾ cup parmesan/romano cheese blend

Fresh basil, sage and oregano

Salt /pepper to taste

Heat 3 tablespoons of olive oil to medium heat. Add garlic, shallots, onions and cook for several minutes. Add in the fennel and cook for until onions, fennel is soft and translucent, remove veggies from pan and set aside.

Add the remaining 3 tablespoons of olive oil to pan heat for about 30 seconds.  Add Arborio rice and coat well, cook over moderate heat for 3 – 4 minutes (note they will first turn translucent and then milky white and this is the step that cooks the floury rice and helps prevent the grains from sticking together).   

Chanterelle Risotto

1 cup Arborio rice

6 tablespoons of olive oil – divided

2- 3 cloves of garlic minced fine

1 medium onion sliced thin

 ½ bulb of fennel sliced thin
½ pound chanterelles chopped coarsely

a dozen yellow/ green beans quartered (optional)

1 large shallot sliced thin

4 – 6 dried figs quartered

½ cup white wine (prefer dry)

6 cups vegetable stock (best when heated to boiling pot)

2 tablespoons butter

¾ cup parmesan/romano cheese blend

Fresh basil, sage and oregano

Salt /pepper to taste

Heat 3 tablespoons of olive oil to medium heat. Add garlic, shallots, onions and cook for several minutes. Add in the fennel and cook for until onions, fennel is soft and translucent, remove veggies from pan and set aside.

Add the remaining 3 tablespoons of olive oil to pan heat for about 30 seconds.  Add Arborio rice and coat well, cook over moderate heat for 3 – 4 minutes (note they will first turn translucent and then milky white and this is the step that cooks the floury rice and helps prevent the grains from sticking together).   Add in the ½ cup of wine, reduce, then add in the cooked onion & shallot mixture, chanterelles, string beans and figs.  Ladle one to two scoops of the heated stock over the rice & veggie mixture. Stir over medium to low heat, approximately 5 minutes or until broth is reduced. At this point – it will take about 15 minutes (give or take) to continue in this process of ladling the stock – covering the rice with the hot stock /liquid  (not with a lid)  – reducing – repeat (5 minutes each time).

Notes – consistent stirring and the broth temperature are important in the end product as risotto can turn into a sticky and gluey product if not cooked properly.

When the rice is tender to taste remove pan from stove, add in herbs, salt and pepper, butter and cheese.  Allow the mixture to get familiar for a few minutes, serve in bowls, garnish with parmesan romano cheese... and as Julia says…. Bon Appétit!

Notes – consistent stirring and the broth temperature are important in the end product as risotto can turn into a sticky and gluey product if not cooked properly.

When the rice is tender to taste remove pan from stove, add in herbs, salt and pepper, butter and cheese.  Allow the mixture to get familiar for a few minutes, serve in bowls, garnish with parmesan romano cheese... and as Julia says…. Bon Appétit!

~~ the arrival of fall ~~

September 20th - the first day of fall (according to the calendar), which brings the changing of a season....and perhaps my most favorite season of all. 

As fall turns the corner, so does the harvest of tomatoes and other vegetable crops.  I mourn the passing of tomatoes - it is such a brief time in which they are so bountiful.  Large, fresh, sliced and juicy... there is nothing better, whether it is in a salad, in a sauce or just plain sliced with a bit of sea salt.

My "Daddy", was fond of a thick slice of tomato, with mayo spread on thick slices of rye bread... and I have to confess, I agree (better yet with homemade mayo). BUT!! I am also VERY  partial to fried green tomatoes!  The thing about green tomatoes is that they have a very small window of time in which to enjoy them.  Tonight, we had them, grilled/fried on the BBQ and I decided it was time to share my recipe:

One large green tomato (I prefer a Yakima) sliced thick
Olive oil
Marsala wine

1 egg
1/4 cup buttermilk
fresh garlic
sea salt /fresh ground pepper to season
whip egg well and add buttermilk and seasoning
set aside

1/2 cup of cornmeal
1/2 cup of spelt flour
mix together and set aside

Holidays, memories and traditions

Labor Day Weekend brings memories of my childhood… it was a weekend where we often stayed at home (as memory serves me); for Daddy was not fond of crowds when camping.  And with school typically starting the day after – it was a weekend of relaxing and enjoying those last moments before the bell rang!  Mama favored burgers anytime - but especially on holidays, and while I am no longer a carnivore – I still find a way to honor holiday weekends with some of her favorite foods.  Burgers, watermelon and potato salad and the obligatory potato chips, BBQ flavored (what else?).  Our most favorite brand is Granny Goose from Hermiston, Oregon.  It is safe to say that double carbs can be (and are) a bad thing, but then, what are holidays for, but to be a bit over the top.  For me, the chips are an indulgence, as they are not something we eat regularly, and the potato salad is for my favorite Mr. Potato Head (aka Johne).

As our families/friends are spread far and wide across the country, John and I pretty much favor the same concept and tradition of my parents; we like to stay close to home, enjoying the quiet solitude of our 5+ acres and our great Cascade mountain views.  The aspen trees (now 10 years old!!) provide an abundance of shade on our deck, and it is great to sit on the glider, read and listen to the birds and the quiet.   We feel fortunate each day to wake up and enjoy the pleasures of our lives and our home.

Monday is our traditional popcorn/ movie at home date night –  so we did our Labor Day burger fest and our “holiday” fare today.   We have discovered a FABULOUS vegetarian burger… at where else but COSTCO!  Black bean, rice and chipotle… truth be known, this is one of the best veggie burgers EVER (go ahead you carnivores, moan and groan in disgust but yeah baby, these are beyond tasty and EXCELLENT!)  Tonight’s potato salad: roasted red potato and grilled corn version, BBQ chips (of course), watermelon (also from Hermiston, land of wonderful melons!) and for desert a crisp, containing the last of the rhubarb, ginger gold apples, marionberries with lemon zest and ginger.   YES! Eating well and healthy is how we live – and thank goodness for daily morning walks and yoga.  Recipes for both the potato salad and the crisp as follows:

Roasted Red Potato and Corn Salad

Ingredients

·         3 pounds unpeeled mid -sized red potatoes cut in half and then bite size pieces

·         1 red bell pepper/ julienne strips

·         3 ears of corn (remove silk but leave husks on and soak in water for at least one hour)

·         2 – 4 tablespoons of olive oil

·         5 green onions chopped

·         Sea salt / fresh ground multi colored pepper

Dressing

·         1/3 cup mayonnaise

·         1/3 cup fresh yogurt (I make my own)

·         2 tablespoons Dijon mustard

·         1 – 2 teaspoons horseradish

·         3 cloves garlic

·         ¼ cup of fresh chives

·         2- 4 fresh basil leaves cut chiffonade

Preparation

·         Heat the barbecue (400 degrees)

·         Cook the corn (husks on) for approximately 20 – 30 minutes

·         Remove from barbecue, cool and remove corn from husks

·         In a large bowl, toss the potatoes and red pepper with the olive oil/ salt and pepper

·         Roast the potatoes on the barbecue for approximately 35 – 45 minutes until golden brown

·         Prepare dressing while grilling corn/ potatoes

·         Once potatoes are done (and still warm) add the corn, green onions and the dressing. Toss together well and let cool to room temperature. Once cooled refrigerate before serving.  Can be refrigerated up to 5 days. 

Rhubarb, ginger gold, marionberry crisp

Ingredients

·         4 cups of rhubarb, chopped into bite size pieces

·         1 ginger gold apple, chopped

·         1 cup of marionberries (can use frozen or fresh)

·         ¼ cup of candied ginger

·         2 tablespoons of fresh grated ginger

·         ½ lemon – juiced

·         ½ lemon peel zest

·         ¼ cup agave syrup (this is a matter of taste in relationship to the tartness of rhubarb) can use more

·         Mix above ingredients together

·         Place mixture into a 9 inch baking pan (I use my favorite Emile Henry 9 inch pie pan)

Topping

·         1 cup spelt flour

·         1 cup oats

·         1 cup brown sugar

·         1 – 2 tablespoons cinnamon

·         2/3 cup unsalted butter

·         Mix flour, oats, sugar and cinnamon together 

·         Add the butter in until the mixture has the appearance of lumpy cornmeal

·         Sprinkle the topping over the fruit mixture

·         Bake at 400 for 30 – 40 minutes until mixture is bubbling

Cool - serve with ice cream or frozen yogurt.  Also great for breakfast topped with yogurt.   

BUT!!!  Most important of all ~~ enjoy with loved ones, family and friends.