~~ a taste of tart ~~

With Labor Day weekend right around the corner, the last days of summer flying by and the school year fast approaching, the days remain hot here in Central Oregon (and smoky from the many fire-fires surrounding the region) but the mornings are starting to shift and feel like fall.  A day on the Oregon Coast earlier this week, to celebrate Dorothy's turning 85, and one of those RARE Oregon Coast days, 70 degrees, no wind and clear blue skies.  Cape Meares was outstanding!

This morning I was able to harvest my second crop of rhubarb (the first usually arrives around Memorial Day). Memorial Day weekend brings fresh Rhubarb pie – but today, as the rhubarb is not so plentiful, I put my hands to work and made Lemon Rhubarb “Bars”.   As John likes tart, this is one of his new favorites.  I have to confess, they are a nice spin on the old fashioned lemon bars that are so heavenly. Today, as I putter about in the kitchen, I feel especially fortunate, with so many folks on the East Coast, with no power and struggling to return to normalcy after Hurricane Irene.  Concern for all – and especially for my Aunt Betty (and her son David) in New Jersey, I send wishes of calmer days to all of those with such upheaval and disruption in their lives and in our country.   

Lemon Rhubarb Bars

Preheat oven to 350

Begin crust preparation.  

Crust
1cup of spelt flour  

¼ cup pecans/ chopped coarsely

¼ cup of oats  

¼ cup confectioner’s sugar

½ cup melted butter

Line an 8x8 baking pan with parchment paper. I used my favorite Emile Henry pie pan.

Mix above ingredients to make a coarse mixture and pat into baking pan.  Bake for 20 minutes.

Lemon Rhubarb topping
2 eggs, at room temperature
1 cup sugar  

1 + cup fresh rhubarb cut into small pieces
1/3 cup of chopped candied crystallized ginger

2 T of fresh grated ginger

2 T freshly squeezed lemon juice
2 T freshly grated lemon zest

To mix the topping:

 In a large bowl, whip together the eggs and sugar until light and fluffy. Add in the lemon juice/ zest and grated ginger mixing in.    Add in the rhubarb and ginger and mix in gently. Pour the topping over the crust. Bake in 350 degree oven for an additional 20 – 25 minutes.

Remove the pan – place on a wire rack and cool completely.  When cooled sufficiently – remove the parchment paper / lemon bars placing on a cutting board.  Sprinkle with confectioner’s sugar and cut into portions for serving. Chill. 

ENJOY!!

PS - Jennie - never fear - I promise to post "Death By Brownies" - and in fact - I am thinking - perhaps we should make a batch when we convene at the coast in October!

Sandi's lasagna

This recipe is for Sandi and Brandon ~~ Happy Anniversary Week!! 8-)

Lasagna is one of my favorite comfort foods, but since I prefer to make it from scratch (sauce and pasta) I do not make it as often as I would like.  Over the years, I have made both red sauce and white sauce versions, and I enjoy them both.  Definitely my red sauce needs time to cook and for the flavors to mingle (or as Lindy says “to get friendly together”).  As we are in the final days of summer and tomatoes are bountiful and beautiful, making fresh puttanesca sauce is top on my priority list. Mind you - I am not done with summer bounty, but I am definitely a lover of fall, the change of the season and all that it brings.  Typically, I make my first batch right around Labor day holiday weekend and follow that with a large batch of fresh tomato basil soup.  Oh yea.

I love to make lasagna but tend to only do so when fall arrives, the days are shorter, cooler  and I am in need of serious comfort food.  Johne’s favorite Thanksgiving dinner consists of my homemade lasagna and a Caesar salad. While I am a lover of red sauces - my understanding is Sandi favors lasagna with a white sauce so that is the recipe I will be featuring.  The Béchamel sauce that is used for this version is also the same base sauce for my “Heart Attack Mac”, another one of my favorite fall/ winter comfort dishes.  Stay tuned for more recipes!

Some of my favorite ingredients for lasagna include mushrooms (chanterelles, portabello, crimini and button), but I also like to include fresh fall pumpkin, sage from my garden and red pepper (omitted in this recipe for Brandon).  My recent discovery of “Smart Sausage” Italian flavor will definitely be included in the next “batch” of lasagna I make. 

Béchamel Sauce

3 tablespoons of butter

2 – 3 cloves of minced garlic

2 – 3 Tablespoons of flour (I use spelt/ and sift it)

2 cups of milk (recipe called for whole, I use evaporated) heated to steaming temp

½ teaspoon of sea salt

Lasagna filling ingredients

2 T olive oil

2 T butter

6 shallots, peeled, slice thin
6 cloves garlic, peeled and minced

11/2 pound fresh chanterelle mushrooms, sliced
1 ½ pound fresh crimini mushrooms, chopped coarsely

2 tablespoons of Marsala wine
2 tbsp. fresh sage, chopped coarsely

1 cup of Bechamel sauce (recipe above)

Sea salt and freshly ground multi colored pepper (to taste)
fresh nutmeg (to taste)
9 lasagna noodles (can make your own or use no-boil noodles)
1 lb fresh mozzarella, sliced into matchsticks

1 1/3 cups grated fresh Asiago cheese (or Romano / parmesan blend)

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 steamed 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 approximately 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.

Lasagna filling

Melt butter and add olive oil using a 12 inch saute pan over medium-high heat. Add in shallots / garlic and lightly saute until color changes.  Add in the chanterelle /crimini mushrooms and continue to saute over med heat for about 1- 2 minutes.  Do not overcook the mushrooms! Add in the Marsala wine, cook for another minute and reduce the wine/liquid. Season to taste with sea salt and freshly ground pepper. Remove from heat – pour mixture into glass bowl and set aside.

Lightly coat the lasagna pan with olive oil. Place 3 lasagna noodles on the bottom of the pan. Spoon 1/3 of the mushroom mixture evenly over the noodles; cover the mixture with 1/3 of the grated parmesan cheese, Bechamel sauce and 1/3 of the mozzarella sticks.  Repeat this process 2 x’s and on the final layer arrange the sage on top. Garnish with 1/3 cup of Asiago cheese. Grate additional fresh pepper on top.

Cover and bake @ 350 for 45 minutes.  Remove the foil to brown for 15 additional minutes. Remove from oven and let the lasagna rest for 10 minutes and serve hot. If desired - pass grated Asiago when serving.

Most important of all - ENJOY and savor!

Love People – Cook Them Tasty Food!

This past weekend was over the top with food and love.  Weekends are the days I look forward to – for cooking and playing in the kitchen.  When a weekend rolls around AND we have company, it is all the better and more pleasurable. This past weekend, we had the good fortune to have “Fairmaiden” (aka Jennie) amongst us.  Arriving on Friday afternoon, she departed this morning.  The house seems empty and dull without her presence.

Friday after Jennie arrived, we sat on the deck and had a margarita – perfect on a warm summery day – and for dinner, I grilled (baked) flour tortillas slightly to a crisp texture filled them with baby spinach, and greens from our neighbors garden, topped with freshly made black beans, brown rice, grilled beans, mushrooms, olives, sharp cheddar cheese and a creamy dressing of lime juice, dill, cilantro (and of course garlic!).  It was just the right salad for a summer day, filling but light.

Saturday, I outdid myself!  As marionberries are so fresh and luscious right now and one of Johne’s favorites, the day started off with fresh baked marionberry muffins (all healthy ingredients including: oats, spelt, flaxseed etc); then I made a batch of “Jurgen-Daaz” (our version of vanilla ice cream) followed by individual marionberry crisps and yogurt.  This was all done by noon.  Phew!  Moving out to the deck the afternoon was spent talking, reading and then a bicycle spin around the loop!  Jennie had not been on a bike for a few years but did fabulous!  As we returned to the deck, for more iced tea, discussion revolved around what to do for dinner – as we had options.  We ended up going with green friend tomatoes (used the grill) as one of the sides and built the rest of the menu around that item.   Saturday’s dinner menu: grilled figs, stuffed with chevre and gorgonzola; spinach and beet greens and other summer veggies; potato kabobs (for Johne); grilled salmon drizzled with a marionberry beurre blanc sauce (first attempt was tossed - second attempt was divine and all during my making the sauce we laughed about Julia Child and her saying "Oh there is no such thing as a mistake").  Desert was of course – the marionberry crisp topped with the Jurgen-Daaz.  Roy Orbison singing the blues with a sky filled with stars and the full moon rounded off the night. We even brought out the telescope!  Heavenly is an understatement! 

Sunday we started our mornig with cappucino's and then a long walk out into the desert, a visit to Abraham (horse friend), then back home for waffles and an array of fresh fruit.   More lounging and talking on the deck, sipping “Chat-tea” and enjoying the great weather and temperatures.   For dinner, it was tempura veggies in a light tempura batter  (made in my 36 year old wok), sticky rice and edamame and for sipping pleasure, chilled sake. 

Today, while all that remains are leftovers (few) it will be the memories that linger for years to come, making it all the more of a treasured weekend.  To loving people and cooking them tasty food!  And to biking and walking off all that that we ate.

Summer, salad and more

Salads are one of my favorite things to build at this time of the year – so many options and choices to put into a salad.  Last weekend, I made one of my all time favorites – Salade Niçoise.  I have several recipes that I have used since 1978, back in the days of my first round of being a vegetarian.   This salad can be served either way – with or without tuna, but it is the grilled potatoes and veggies that really add the zip that I love.   Make sure you have a glass of white wine with this – we enjoy a Pinot Grigio for this dinner.

This is a meal in itself (can even feed a manly man) and is great served with a rustic bread.  The other night I made focaccia with caramelized onions and Gorgonzola.   

Salad ingredients

Fresh greens for the base of the salad

**I am partial to a blend of red leaf, romaine, butter leaf (remember this is a STAND ALONE MEAL)

4 ounces of fresh green beans, ends trimmed off

1 medium tomato- quartered

1 cucumber /pared / seeded and sliced

4 -6 small red potatoes (see prep / instructions below)  

3 – 4 slices of red onion sliced thin into rings

2 hard cooked eggs

½ cup black olives – preferably Greek

1 ounce of Gorgonzola cheese crumbled for the topping

** for the tuna lover – you can either serve this with fresh tuna if available – or you can mix up a can of white tuna with a bit of yogurt/ mayo, celery and shallot

Additional items required

Skewers for grilling the potatoes

Skillet or baking pan for the carmelized onions

parchment paper

cookie sheets

For the dressing

I make my own, have for many years (my Daddy was the king of making great homemade dressings). Last week I used an old favorite, honey mustard (Dijon) vinaigrette.  Standard ingredients / measurements to create your own salad dressing:  1 part vinegar (1/3 cup) to 2 parts olive oil (2/3 cup).  For a reduced fat content dressing, use 1 part vinegar (1/3 cup), 1 part vegetable stock (1/3 cup), 1 part olive oil (1/3cup)   Add in 1 tablespoon of Dijon and honey to sweeten (not too much!).  Garlic is also an excellent addition (of course).  Another fun ingredient to add at this time of the year ~~ fresh berries such as raspberries or marionberries.  Play with salad dressing and the ingredients – so much better for you than store bought and so easy to do. 

Place the red potatoes in a saucepan and bring to boil, cooking until just slightly “forkable” and then remove and drain.  Cut as soon as they are cool enough to handle, toss with a tablespoon of balsamic vinegar, 1 – 2 tablespoons of olive oil and squeeze a clove or two of fresh garlic.  Toss and set aside. Can be made ahead (this really brings out the flavors when grilling).   When ready to make the salad place potatoes on skewers for grilling.

For the salad:

Arrange lettuce in the bottom of a large salad bowl

Arrange each ingredient on top of the salad (I like to heap each ingredient artistically). This works great for serving and is a beautiful salad in appearance.   Set aside while grilling the veggies.

Grill potatoes (takes about 10 minutes +). When cool to touch, slide off skewers, add to salad. Using a grill screen or foil on the BBQ add the beans and lightly toss with olive oil and cook for several minutes, until tender but still al dente.  Add to salad. 

Sprinkle with the Gorgonzola toss lightly with dressing (too much drenches the salad hiding all of the flavors).  

Caramelized onions and Gorgonzola focaccia

Ingredients

2 packages dry yeast (I buy in bulk) which is = approx. 4 teaspoons

1 teaspoon sugar

1 cup warm water (110 degrees)

1 teaspoon sea salt

2 ¾ cups of spelt flour

2 Tablespoons of olive oil

2 Tablespoons of butter

1 teaspoon of sugar

1 or 2 large onions sliced (I used a blend of red and Walla Walla sweets)

1/3 cup of Gorgonzola cheese

To prepare

Dissolve yeast in water and let proof for about 5 – 10 minutes. 

Add salt / sugar to mixture.

Slowly add 2 cups of the flour stirring until a soft dough forms.

Add in remaining flour until dough is smooth and elastic.

Place dough in a large bowl that has been lightly coated with olive oil – turn to coat.

Cover and let rise in a warm place (oven turned on and then turned off works well for this).

Takes about 45 minutes to rise – should double in size.

To test – gently press a finger or two into the dough and if the indentation remains the dough is ready for the next step.

While the dough is rising – heat oil/butter in a large skillet (can also be done in the oven in a Dutch oven). Add the onion slices, separating them and then add in the sugar to coat.  Turn heat to low and cook for 30 – 45 minutes until onions are golden brown.

Punch down dough. Pat out onto parchment paper – can make two small rounds or one large round. If the dough is sticky – oil your hands to pat into shape.   Add the onion evenly over dough. Sprinkle the Gorgonzola over and lightly drizzle with a wee bit of olive oil. Cover and let rise again (approx. 30 minutes).   Preheat oven to 400 degrees (I baked mine on the BBQ the other day) for 25 to 30 minutes until lightly browned.   Can serve immediately or it is also great when cooled.

And remember … as Julia Child was known to say “there is no such thing as a mistake in the kitchen”.

~~Bazemore Eggs Benedict ~~

Special days in our lives, be it a birthday, holiday, a sunny day or whatever you deem as “special”; those are the days that require food created and touched with love.  Webster’s defines tradition as “an inherited, established, or customary pattern of thought, action, or behavior”. Traditions are born from such days for food is an integral and a very special part of life.  As Thich Nhat Han states ~~ food is the gift of the whole universe”.

One of my favorite holiday traditions that I carry in my memory bank is Eggs Benedict on Christmas Day.  I am happy to say that for special breakfasts/brunches this tradition is now carried on by my sons (Brandon, 30, Devin, 28 and their wonderful, sweet significant others, Sandi & Erin). If you are looking for decadent, there is not a doubt in my mind that Eggs Benedict is the way to go.  When they were young, I would prepare Eggs Benedict on Christmas Day after all presents were opened. Additional fun and silliness were added, as it was served on our Lenox Christmas China in our “pajamas” in the “formal dining room”.  Eggs Benedict remain tops on my list of “cynful favorite” meals. In fact, several years ago, Brandon asked me for my recipe stating that he had yet to ever find any establishment that  made/ served Eggs Bene as good as mine!  NOW THAT is the best compliment a mother can ever ask for.

This is a week of change in our family… Devin and the lovely Miss Erin (fiancé), are moving to the Miami, Florida area.  Erin will be attending U of Miami (Nurse Anesthesiology Graduate School).  Yesterday they drove away from Kirkland (Washington). Driving a U-Haul with “Chanel” the “kitty: heading off on their new life chapter. For their final meal with Brandon and Sandi, they indulged in Eggs Benedict.   It will no doubt be a time of change for the four of them, as they are very close and much to my pleasure get along splendidly. It is safe to say that fills my heart up ~~ to know that special meal is being carried on and will for many years to come. 

As John and I are vegetarians – we do a spin on our Eggs Benedict, taken from our honeymoon trip in Belize (Ambergris Quay).  The Hollandaise sauce remains the same, oh so heavenly, buttery, lemony sauce that it is (even Julia Child would moan with pleasure) we simply have removed the “Canadian bacon” and substituted other ingredients.

Start a tradition – and give this recipe a try, and most important, do it with love!  For food is meant to be made with love and shared with love!

 Belizean Eggs Benedict (for the vegetarian palette)

Ingredients

English muffins (or I have used ciabatta bread sliced thin)

Cream cheese (enough to spread very thinly on toasted muffins/bread)

Black beans (I make my own for John weekly)

Eggs (I prefer to use a non stick pan basting with bit of water when they are almost done)

Red onion sliced thin

Avocado sliced thin

Grated extra sharp cheddar cheese

Salsa if desired

*other options:

Portabella mushroom sliced thin (use this as the base instead of black beans)

Pepper jelly mixed in with the cream cheese

Build as follows:

Muffin (toasted), cream cheese, small amount of black beans, poached/ basted egg, red onion sliced thin, pour hollandaise sauce over, garnish with avocado slices and grated cheese. If desired a dollop of salsa on top rounds it off.

I enjoy mixing flavors and creating Eggs Benedict with different ingredients – and highly suggest you try it!  For THE traditional carnivore Eggs Benedict, ingredients include Canadian bacon, muffins (bread) and eggs of course!  

Hollandaise Sauce

1 cup (1/2 pound) butter

3 egg yolks (room temp)

¼ cup warm water

2 Tablespoons fresh lemon juice

¼ teaspoon of salt

Dash cayenne pepper

To make the sauce it is best to have all ingredients and the double boiler ready in preparation.  This is a sauce that needs attention and can be finicky. Melt butter and set aside; combine egg yolks, warm water and lemon juice in top of double boiler.  Beat with wire whip until blended.  Set the double boiler over hot BUT NOT BOILING water.  Slowly pour in the melted butter, whipping continuously.  Continue to whip/beat mixture until it thickens slightly. Remove from heat and if using in a short period of time, set aside OR setting over cold water.   You can also place back over heat if preparing a dish that requires specific timing.  One trick I have learned is IF the sauce curdles, add several ice chips (or one cube) and beat vigorously until smooth again.  Sauce can be refrigerated for several days after prep and is a great dip for artichokes. If reheating after refrigeration – follow these steps: 1) allow sauce to come to room temp 2) place 2 tablespoons over very low heat and beat until warm.  Gradually add remaining sauce in small increments.

Notes – sauce and thickening can vary based on atmospheric conditions and of course altitude.  Best when served immediately over Eggs Benedict so this works well if you have two people in the kitchen, one watching over the sauce while Eggs Benedict prep takes place.  ENJOY!! AND start your own tradition!

Brandon, Don and Devin

Christmas 1996~pajama party and Eggs Benedict