ROASTED CAULIFLOWER SOUP

The author of this dish notes that roasting the cauliflower transforms it fom a bland, oddly textured food into a rich, buttery, nutty meal. I concur. High in fiber, as well as B complex and C vitamins this vege soup is antioxidant and anti-inflamatory. Garlic and cauliflower supposedly detoxify the liver, which works great with my passion for wine. Super easy to make! The hubs made it for me and I was in heaven. Great meal for busy weeknights. Super clean eating, but filling. Low carb. Great served with a side salad. Bon appetit!

1 large head of cauliflower, cut into florets and stem, chopped
1 medium onion chopped
4-5 cloves of garlic, minced
4 T olive oil, divided
4 cups vegetable broth
1/2 cup heavy whipping cream
salt and pepper to taste
1/4 cup chopped chives

Heat oven to 425 degrees. Toss the cauliflower, onion and garlic with 2 T of olive oil. Spread the veges evenly on a roasting pan and roast for 20 minutes while the cauliflower is golden brown. Remove from oven.

Place the roasted veges in a large saucepan. Add the broth and bring to a simmer over medium heat. Simmer gently covered for 20 minutes or until the cauliflower is quite tender.

This recipe calls for you to blend it in a food processer until it is a smooth puree. I disagree and advised the husband to blend half of it and mix it back into the pan which was perfect b/c you still have some chunks of onion and cauliflower. Add the other 2 T of olive oil and stir in the heavy cream. Season with salt and pepper. Ladle into bowls and garnish with the chives.

Bon appetit!

Thanksgiving 2019

Well, I am way behind on my blogging, but since this is really only for me and my children one day when I am gone I try to keep it up with some of the best recipes. This Thansgiving garnered rave reviews. The boys said that three years in a row the turkey was hands down the best they ever had. I doubt I will ever do another one (or at least if I do two at a time, this will always be one of them). I have blogged it before, but am including the recipe for reference again here. What makes it so good???? It is super moist and full of flavor bursting with fresh herbs! Not just old dry boring turkey!  You have to do all the steps....brine, air dry in the refrigerator, use fresh herbs.....but the results are so worth it! The skin is amazingly crispy and flavorful (if you, like me, like to eat it) and the meat is succulent and juicy. I figured the first time it was good, the second time just a fluke (?), but the third time was the charm. I must admit that I could buy the Kroger .99/lb turkey, but I splurge and go for the organic free range $3.99/lb Earthfare turkey which is very flavorful in and of itself. No chincing here...!!!!

Second, the Irish mashed potatoes, yum! I must say the beauty of these is that you can make them a day or two ahead of time and just put them in the fridge where the flavors all meld together. I HATE making mashed potatoes with a bunch of people sitting around waiting to eat, you are trying to keep them hot and get everything else out hot at the same time. A perfect solution for the Thanksgiving dinner. AND you don't have a big mess to clean up along with everything else when you have a kitchen full of folks.

Next...let's talk about sweet potatoes...Now, I am not one to do the traditional sweet potato casserole with the marshmallows on top. (I know it is a southern dish, but honestly, WHO came up with this? Sugar overload!).  I choose to do a lovely butternut squash souffle. It is made with organic butternut squash and just a few other ingredients. Super smooth and yummy. I will never go back to sweet potatoes! (And, much better for you, as if that really matters for this meal!).

At the holidays I always ask my children if they have any special requests. In the past few years I have consistently had the request for farrow succotash. I must agree it is delicious, and quite appropriate with the turkey and fixings. It is always a big hit.

Then, of course, is the gravy and the stuffing. I make the same gravy every year, but the boys raved about it this year (I think they just forget because I don't do it except at the holidays). I am convinced it is this good because of the wine you add to deglaze the pan. WHO doesn't love wine, right????!!! It just gives it a depth of silkiness and undertones that make this gravy rich and comforting. The stuffing I am still working on perfecting and try every year to do something a bit different. This recipe was good and I made two batches this year, one with the sausage and sour cherries and one vegetarian version.

Having a vegetarian daughter in law who cannot digest any kind of mammal enzymes very well I have to consider everything I cook. She cannot do much dairy, no meat or seafood, and has to work around some food allergies to boot. The potato latkes are all for her. Her family is British so she loves this kind of subtle not overly flavored food. Served with either sour cream or homemade applesauce they are quite delicious.

Every holiday gathering I pull out the cookbooks and attempt to make a few new dishes for everyone to try. This year it was Grapefruit Granita as a palette cleanser which was interesting and very refreshing. I believe I will be making lots of granitas in the summer time as they are so light and refreshing.  This recipe came from a friend of mine who uses star anise to lightly flavor the granita. It was a very sophisticated version and did the trick.

Secondly, I pulled out my favorite chef's recipe book and made a delightful Israeli dessert...Meringue Roulade with Rose Petals and Fresh Raspberries. It did not disappoint. As I knew someone else would bring filling pumpkin pie, I aspired to have a light dessert for those of us that just wanted something light and a little brisk. Having never cooked with edible rose petals or rose water before I must say I was blown away at the added subtle flavors imposed by these new ingredients. I am so fortunate to have access to amazing stores to get the freshest ingredients and guidance from many ethnic folks. I realize these are cultivated relationships that not everyone has access to, but I am forever grateful to these folks who guide me down new paths as I expand my cooking endeavors.

I also tried a simple Baked Brie en Croute. While you can purchase these in the finer stores it is not that uncommon of an appetizer, but I liked being able to gauge the freshness of the brie and to choose the preserves I put on top. I used an orange fig compote which paired beautifully with the meal. It made a nice presentation.

Paired with all the lovely additions others brought (authentic Thai coconut lemongrass shrimp soup, roasted root vegetables, Yorkshire pudding, assorted cranberry salads both hot and cold, pumpkin pies, etc.) we certainly covered a miriad of different foods culturally. (Who says Thanksgiving has to be all about American food???!!! We are a melting pot, right???!!!).  I will be eating leftovers for weeks. Hugs to all our family and friends who came together to celebrate; we love you all. Blessings abundant over all the earth!

Recipes from Cooks Illustrated 2010 Holiday Entertaining:

Baked Brie en Croute:
1 8 oz wheel of semi-ripe Brie, one that has a white rind with no hint of coloration that springs back when lightly pressed
1 9.5" square of frozen puff pastry, thawed
2 large eggs, slightly beaten
1/4 cup preserves, marmalade or hot pepper jelly. Nearly any flavor of preserves may be used.

Adjust oven rack to the  middle position and preheat to 400 degrees. Line bottom of pie dish with parchment paper. Place Brie in freezer until firm, 30-60 minutes. Roll puff pastry into 12 inch square on lightly floured surface and trim to 9" circle. Brush edge of pastry with beaten egg. Place Brie in center of circle and wrap Brie as shown below. Brush edge of pastry circle with beaten egg. Put cheese in prepared pie dish and bake until golden brown, 30-35 minutes. Remove from oven and let sit to cool for 15 minutes. Put preserves into exposed center of Brie while it is cooling. Serve with crackers.

 

http://www.saltandserenity.com/tag/cooks-illustrated-potato-latkes/

https://www.npr.org/2011/11/23/142528496/thanksgiving-secrets-cooks-tips-from-chris-kimball      Turkey

Roasted Turkey Gravy:

Grapefruit Granita:
2 cups fresh squeezed grapefruit juice
1/1 simple sugar (1 cup sugar dissolved in 1 cup water and then cooled)
2 Tablespoons of vodka
2 star anise

Combine all ingredients and put into a 9x12 baking dish. Put into freezer and stir every 45 minutes or so until it becomes icy. Then "rake" it with a large fork turning it into ice crystals. Serve a small quantity between a heavy meal and a dessert as a palette cleanser.

Meringue Roulade with Rose Petals and Fresh Raspberries:

https://www.epicurious.com/recipes/food/views/meringue-roulade-with-rose-petals-and-fresh-raspberries-51254480

Irish Mashed Potatoes:

https://ansonmills.com/recipes/389   -  farro succotash

ITALIAN LASAGNA

My dear friend, Hayden, has made this for me several times and it is delicious! I have been the lucky recipient twice now of his homemade spinach noodles and so I have made it myself when gifted. (I don't really aspire to make homemade noodles yet....). The spinach noodles, the bolognese sauce, the bechamel sauce all pair perfectly and this is divine. Not for the faint hearted who hope to knock it out in an hour....this dish is an all day affair, but well worth it. Bon appetit!

https://www.epicurious.com/recipes/member/views/marcella-hazans-lasagna-50141035

https://www.chowhound.com/post/desantmj-marcella-hazans-baked-green-lasagne-bolognese-sauce-352032

Greek Salad

This time of year when all the beautiful tomatoes come into season is probably my favorite time. Dinners can become such simpe works of art and the purity of the vegetables themselves just become the center attraction. No fancy recipes required or elaborate cooking methods needed. My current obsession is the Greek Salad and this recipe is a good one to get you started. My find is that whatever you do, the oregano is a must. Use good ingredients, starting with the produce, the olive oil, the feta and the rest just falls into place. I like this recipe which adds red and yellow peppers. I personally like to make large homemade croutons to sprinkle on top at the end and whole pepperoncinis on the side. Served alongside some amazing salami is also lovely. Kalo fagito!!!!

https://www.foodnetwork.com/recipes/ina-garten/greek-salad-recipe-1948517

Miso Caramel Sauce

I was looking at the bananas and thinking that some Bananas Foster would be amazing, but decided to try something different so I made this miso caramel recipe and grilled the bananas and served all over a really good quality vanilla ice cream. YUM! The miso has been staring at me for a long while in the fridge and I love the way it adds a hint of saltiness to the otherwise very sweet caramel. Salted caramel is one of my favorite things. It was super simple and evidently can keep in the refrigerator for a while (although I don't think it will keep very long...). Many varied uses for this sweet treat. Bon appetit!!!!!

https://food52.com/recipes/18618-miso-caramel

Caramel Chocolate Pecan Bars/Thanksgiving 2016

Often I am the one to fix the Thanksgiving meal, but not this year; My sweet sister in laws took care of the cooking and I was asked only to bring dessert. (Which is kind of funny since I don't really eat many sweets; I am more of the savory girl.). I had just had this yummy little bar at a gathering a few weekends ago and thought it would appeal to most folks. A great standby to have in your recipe box for just such occasions. Thanks to my friend, Elizabeth, for sharing. She is truly one of the best gourmet cooks I know and I was surprised when she gave me this recipe...super simple by her usual sophisticated standards. Sometimes you just have to remember the basics are sometimes the best. Bon appetit. Giving thanks....

https://www.landolakes.com/recipe/17409/caramel-n-chocolate-pecan-bars/

Paired with Yotam Ottolenghi's Bitter Frozen Berries with White Chocolate Cream......

https://ca.hellomagazine.com/cuisine/02015021913683/bitter-frozen-berries-with-white-chocolate-cream

Old Bay Shrimp Boil

It's the Fourth of July and what better way to show a new American part of our culture than with a shrimp boil and fireworks. Tried a twist on the traditional shrimp boil by using this recipe. Loved the addition of the sausage. Ended up using Andouille Sausage and it was devine. Added a few bay leaves and finished it off with fresh squeezed lemon. A perfect meal for a perfect evening. Bon appetit.

https://www.geniuskitchen.com/recipe/old-bay-shrimp-boil-25745

South Street Inn Granola

While recently on vacation with my peeps I stayed in a quaint little bed and breakfast. For breakfast we had the most amazing granola. I am tired of the usual granola; Usually too sweet, full of boring things, not crunchy enough....I fell in love with this wonderful little treat. Pretty good for you also. This will be one I will make again.

8 cups of Oats
3 cups of Almonds
3 cups of Buckwheat
3 cups of Sunflower Seeds

2/3 cup Oil
1 1/3 cup Honey
1/2 tsp salt
2 tsp Vanilla

3 cups of Coconut
3 cups of Currants

Bake all except coconut and currants at 275 F for 90 minutes in large metal bowl. Stir every 30 minutes. Color of granola should be golden brown. Remove from oven and stir in coconut and currants (these will get a little toasted just from being in with the other hot ingredients).

Stir every half hour or so while cooling. Cool completely before putting into a container.

Classic Bowl

A recent trip to California stirred my interest in "bowls". Soooo very delicious, easy, good reason to clean out the frig, good for you...the list is endless. I've made this twice this week, once with shrimp, once with chicken. Basically, I have found a base layer of quinoa mixed with riced cauliflower (best cooked with very small cubed sweet potatoes or other veges) begins the process, providing a good starch base. I then add a few pieces of protein (grilled shrimp or chicken), followed by a mix of shredded cabbage, bok choy, sliced scallions,sliced avocados, edamames, microgreens or whatever else you have that works. Finally, I finish it with a nice sauce. Below is the recipe for a spicy ginger sauce that works great. Caution....this recipe is super spicy. I toned it down with some honey. We all loved it and felt great after eating it. I can't wait to experiment with other combinations once the garden comes to life. Viva la California! Bon appetit.

https://www.google.com/search?q=ginger+sauce&rlz=1CAZBMY_enUS649US650&oq=ginger+sauce&aqs=chrome..69i57j69i60j0l4.2329j0j7&sourceid=chrome&ie=UTF-8

Hummus

How many different ways can you make hummus? Too many! I have made probably 10 batches in the past two years and most of them are pretty much the same, but I always learn a little something new with each attempt. This recipe did not disappoint. Like Christopher Kimball's Cook's Illustrated methodology of breaking down every single step as if you were in a Chemistry lab, this author experiments with every step of the process and brings some interesting science to the table. For instance, his insightful explanation of how the acid in the lemon juice prevents the garlic from turning too hot can be applied to many recipes. His instructions to blend the garlic with the peels on made it even more simple to prepare and made sense since all of the garlic solids are strained off and only the infused lemon juice is added to the tahini. One note....there is some discussion of removing the skins from the cooked chickpeas (a hideously stinky and slimy job!) and I actually forgot about it and found that they were, indeed, so well cooked that in the Vitamix they simply blended into the hummus with no residual textural issues. Finally, the correct way to blend hot chickpeas in the Vitamix resulted in a nice blending process versus previous attempts where the blender would seize up as if it were mixing concrete. The explanation that the starches begin to solidify in the liquid upon cooling makes perfect sense! Keep those puppies hot and you can rock this out in no time. The lesson on garlic and acid mixtures, blending with garlic peels still affixed, not having to remove the skins from the cooked chickpeas, blending the chickpeas while still hot....as if that were not enough to keep me engaged, I must admit I was a bit intriqued on the addition of the mirepoix to the cooking of the chickpeas. I will say that I do think it made somewhat of a difference. Perhaps the added subtle flavors combined with a more unusual garlic taste just made the entire dish taste different, but it worked for me. I did what the video showed and finished mine off with fresh olive oil, pomegranate molasses and some delicious fresh Za'atar from Israel. Served with naan bread it was both beautiful and delicious. Regardless of which Isreali style hummus I make, sometimes just the techniques can be worth forging a new path. I will probably always try new variations, but many of the take aways from this experience will most definitely follow me as I continue my quest for the ulitmate hummus. Bon appetit!

https://www.seriouseats.com/2016/03/the-food-lab-how-to-make-great-hummus.html

Avacado Dip

I first served this at a holiday gathering to try to use up some soft avacados. As a foodie who HATES throwing away food I like to find standbys for perishables that are overly ripe, blemished, etc. This is perfect for those too soft avacados. I think I even like it better than guacamole. Super easy, good for you and a big hit. Serve with corn chips for dipping. Bon appetit!


https://www.freep.com/story/life/food/recipes/2015/07/30/healthy-table-avocado-dip-nutrition/30901523/

Chicken Salad

I dearly love good homemade chicken salad. At the same time I dearly detest most store bought chicken salad. There is no big secret recipe to making chicken salad, but here are my basics:

-Start with REALLY GOOD hormone free, antibiotic free, free range chicken, white or mixed color meat is fine, your preference.  Slowly simmer in water until cooked (do not overcook). Let cool. Shred.
-Mix with the minimum amount of good mayonnaise, just enough to moisten the meat. Do NOT overdo it!
-Determine how you want to season it. Sometimes I do tart dried cherries, slivered almonds, etc. Other times I do a savory mix such as below:
4 chicken breasts
1/4 cup finely diced red onions
1/2 cup finely diced celery
2 T fresh minced parsley
1 T fresh minced dill
1/2 tsp fresh thyme
Combine 2 T lemon juice with 1 - 1.5 cup mayo and then incorporate into chicken mixture.
Regardless of how you season finish off with a little salt and pepper. Chill. Enjoy.

Beef Stew

Nothing better on a cold day than beef stew to warm the soul. I often make Julia Child's Beef Bourguignon because I like the depth that the wine adds to the sauce. However, Julia is never quick. Today I came across some lovely grass fed stew beef and decided to find a quick recipe for beef stew that would satisfy the persnickety palates around here, mine included. This lovely easy recipe delivered. WINE included! Until spring breaks we will continue to indulge in rich, meaty, warm dishes in this home. Bon appetit!

https://natashaskitchen.com/beef-stew-recipe/

                                       
                                                     (In process......)

Farro and Avacado Salad with Pistachios and Celery

I am in love with farro, my newest super grain, but still learning how to use it in multiple dishes. Salads, an obvious choice, are an amazing choice as the rich, nutty, chewy texture of the farro work well to make the greens more substantial. This dish is clean, bright, filling and a sensory overload with the lemon vinaigrette. Bon appetit!!!!

http://ansonmills.com/recipes/597?recipes_by=grain

Flank Steak

One of my favorite simple go tos when company is coming and time is tight.

Simply marinate the flank steak overnight and grill 6-8 minutes per side over medium coals. Baste with marinade. Slice steak across grain thinly to serve. Cook until medium rare.
1 1/2 lb flank steak
1 cup vegetable oil
1/2 cup brown sugar
1/2 cup soy sauce
1/4 red wine or red wine vinegar
1 T minced garlic
1 T minced ginger root or 1 t ground ginger
Trim excess fat off steak and score steak on both sides. Place in marinade overnight.

Bon appetit.

Julia Child's Deviled Chicken with Mustard Coating

I love reading other bloggers' take on the recipes I make. Penny says it all so I will just copy her link here. I've made this recipe before, but love to revisit Julia to remind myself how to take a whole chicken and butterfly it. No matter how you finish it, you have saved yourself a ton of money and the result can be a juicy delectable chicken that is perfect for mulitple uses. I love that in this recipe the tartness of the Dijon Mustard really gives it a kick. The breadcrumbs from good homemade bread soak up the broth and the mustard and just add the right amount of toastiness. The best way to test this recipe or simply the cooking method is exactly what Penny notes....best tried on a delicious organic chicken that will impart a lot of that deep delicious wholesome organic flavor; not for the wimpy processed bird! The end result is an appetizing aroma, crisp brown skin and juicy meat. Bon appetit!

http://lakelurecottagekitchen.com/2011/04/22/julia-childs-deviled-chicken-with-mustard-and-breadcrumb-coating/

Brussel Sprouts ala Coopers Hawk

So it's taken me over thirty years to get the husband to sign on for brussel sprouts. Tonight he sees me eating these tasty little morsels with an aioli sauce and asks to try one. He is immediately hooked and eats an entire plate full. Brussel sprouts are one thing we rarely have because of his BS aversion, but I think I am on to something here....This is a game changer! Bon appetit!

1 lb fresh brussel sprouts, quartered
2 T EVOO
salt, pepper
1/2 cup mayonnaise
juice of 1/2 lemon
1/2 t cayenne pepper

Preheat oven to 425. On a large baking sheet toss BS with olive oil and season generously with salt and pepper. Roast until crispy and seared, about 25 minutes.
Meanwhile, make aioli by mixing together mayo, lemon juice and cayenne pepper in a small bowl.

Serve BS on a platter with aioli.