Danish Wedding Cookies (AKA pecan puffs)

My mother in law use to make my favorite cookies for me every Christmas. I carry on the tradition. Here is her recipe. Couldn't be simpler, but oh so good!

Cream 1/2 lb unsalted butter with 4 T sugar
Add 2 cups lightly toasted ground pecans
Sift 2 cups flour wiht 1 t salt and add to butter/sugar/nut mixture
Roll into small balls and bake @ 300 degrees for about 20 minutes
Cool on a rack
Shake gently in a bag with confectioners sugar while still warm and again after they have cooled completely.
Gobble 'em up! Merry Christmas!

Thanksgiving 2018 - Latkes

So the 2018 meal was a success....and I didn't kill myself trying out ten new recipes. I did make way more than we needed, but it was more of a gourmet type meal which I always enjoy....a little deviation from the norm, but reminiscent of the flavors of the season. The one new thing I made this year was latkes. I figured we have all had enough mashed potatoes....A little potato crunch on the side could be nice....When looking into the history of latkes this is what I found:

Although many Americans associate potato pancakes with Hanukkah, they have more broad origins. They originated in the eastern European countries of Germany Austria, Russia and Poland as a peasant food. Potatoes were cheap, plentiful and easy to store, making them a staple and necessitating inventive potato recipes.

Of course I would like it. I am a sucker for comfort food. Mac and Cheese, Pasta Fagioli, Spaghetti....all cultures have a go to peasant food. Latkes is another great one to embrace. The beauty of these is that you can make them ahead of time and pop them in the freezer and pull them out as you need them. Another plus when you have a million other things to fix. Crispy on the outside, creamy in the center. For peasant food it surprises me how specific you must get with the cooking instructions to keep them crispy, but done according to Cook's Illustrated's instructions they are delicious (and messy to make!). Another wonderful holiday and no other pictures to show of the food....Oh well, it disappears too fast! Bon appetit!

(Served alongside Avacado Dip, Herbed Roast Turkey and Gravy, Farro Succotash, Red Island Sea Peas, Arugula Salad with Oranges, Feta and Sugared Pistachios, Pureed Butternut Squash, Simple Cranberry Sauce, Bread Stuffing with Sage and Thyme, Pumpkin Rolls, Pumpkin Pie and Apple Crisp). 

Recipes for latkes and other recipes found below:

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

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

http://dinnerfordudes.blogspot.com/2017/11/herbed-roast-turkey-and-turkey-gravy.html

http://dinnerfordudes.blogspot.com/2017/12/christmas-2017-herb-crusted-beef.html

http://dinnerfordudes.blogspot.com/2016/02/snowy-night-and-turkey-chili-with.html

http://dinnerfordudes.blogspot.com/2016/10/succotash-with-farro-piccolo-la-anson.html

http://ansonmills.com/recipes/454

Brown Rice and Adzuki Bean Bowl

Made this little number tonight and it was delicious. Everything was so fresh and the Asian miso dressing was divine. I love adzuki beans and am always looking for new ways to use them. I loved the colors, the crunches and the healthy way I felt after eating this meal. Bon appetit!
The author's pictures certainly do it justice!!!!!

https://www.loveandlemons.com/brown-rice-and-adzuki-bean-bowls/

Kaddo Bourani

A wonderful Afghani meal, Kaddo Bourani fed my soul (and my soul sisters) last night. A good friend made it for me earlier this week with ground turkey which was something different. I made it with ground chuck which is what the recipe calls for, but both ways were awesome. Note that the pie pumpkins are VERY hard to cut so I did choose to use the butternut squash (the last from our garden) which was perfectly permissable. I love the Israeli spices, especially in the fall.

I even took it a step further this morning and made some delicious toast upon which I put two fried eggs and a bit of the meat sauce and yogurt mint sauce. Suffice it to say it was wonderful! I can imagine the meat sauce could be a great addtition to many different types of dishes.

Happy fall! Bon appetit!!!!!!!!!!

https://www.epicurious.com/recipes/member/views/kaddo-bourani-50023120

Mexican Chicken Tortilla Soup

I've made a zillion Mexican soups over the years, and never tire of them. This one is pretty on par with the black beans, corn, cilantro, chips, etc. I like the spices in this one. The family loves the spiciness. Spiced very Mexican...Very filling. Always a big hit, especially on a cold, wet rainy day. Bon appetit!

https://www.isabeleats.com/mexican-chicken-tortilla-soup/

Whiskey Brined Pork Chops with Tomato Plum Relish served atop Sweet Corn and Chive Polenta

With a hurricane upon us I must use up whatever I can in the frig in the event we lose power. The garden has produced some late summer things and I hate to waste food. Here goes...a recipe I found in the local newspaper. One thing I LOVE to do when cooking is to "layer" food... a good base layer, a protein, topped off with a beautiful flavorful medley. This recipe captured all my culinary requirements. Sweet corn polenta with fresh corn, whiskey (alcohol marinades always a good thing) brined pork chops and tomato plum relish with fresh garden tomatoes, the last of the season. YUM! Paired with a bottle of delicious CA wine, I am a happy camper. So we've been cooking for three hours...therein is the joy. My opinion...I would substitute grits for polenta (I'm not a huge polenta fan), warm up the relish versus serving it cold...Other than that, I think it is delicious and beautuiful. Bon appetit!!!!!!!

https://www.pressreader.com/usa/the-herald-sun/20180822/281801399813891

https://siouxcityjournal.com/lifestyles/food-and-cooking/celebrate-summer-with-fresh-corn-polenta-and-pork-chops-and/article_c5ace742-4411-5cde-a654-e2ac3eebf156.html

Spring Lamb Sliders

With just a few days left before the youngest returns to college, I am trying to feed this growing boy as much good home cooking as possible. It will be a while before his mother gets to cook for him again. (All this despite the fact that he is attending JMU in the fall which is ranked 7th in the nation for their dining facilities!). Tonight's fare is spring lamb sliders....something that all young men can sink their teeth into and tank up on after a busy weekend. Fuel in the way of rich succulent meat smothered in a tangy vinegar sauce with just a hint of mint....YUM! A big hit and one I will definitely make again due to the sheer simplicity of the dish. The biggest thing here is good farm raised lamb which I am lucky enough to be privy to in my area. Good meat makes for good meals.
Paired with a fresh tomato tart with homegrown tomatoes from our garden. Here's to all the boys and their mamas who love them!!!!!!! Bon appetit!!!!!!

https://www.allrecipes.com/recipe/246667/spring-lamb-sliders/