Happy Memorial Day! Today someone wanted to look at our house around lunch hour. So Jim thought we should go out to lunch. While eating lunch he asked, “What’s for dinner?” I said I was making a lentil salad. I was then informed that today is a holiday that you need to grille hamburgers or hot dogs or both. In other words, picnic required. Imagine living 63 years and not having a clue about that. So when we got home I searched the pantries and recipe files and came up with the following that satisfied Jim’s need for a picnic. It was very hot and humid here today so we ate outside around 7:30 PM.
The potato salad came from Martha, but I embellished it.
2# white new potatoes, quartered and cut into ¾” chunks
Salt and pepper
¾ C reduced-fat sour cream (I used Greek Yoghurt)
¼ C mayonnaise
½ C thinly sliced scallions
4 bacon slices cooked and crumbled
To this I added:
Chopped dill, parsley, and basil
3 hard boiled eggs sliced
Directions are simple, boil the potatoes and eggs. I peeled the potatoes and shelled the eggs. Mixed all together and put in the refrigerator.
Jim cooked Nathan’s hot dogs on the grille.
I had ½ a head of Napa cabbage in the ref. I mixed up drePenzeys Green Goddess Dressing base for the shredded cabbage. It was not good. It needed lots of salt and pepper.
Jim added a bag of chips and had a very happy picnic. He served a Barnwood Santa Barbara County Petite Sirah. It was excellent but kind of overwhelmed the hot dogs.
Monday, May 31, 2010
Sunday, May 30, 2010
Sunday Supper
We had an early supper today as my brother’s plane left at 6:30 PM. Dinner turned out really good. For appetizers we had breakfast as everyone wanted to sleep late. The guys have been playing 27 hole of golf for 3 days and we ladies like to sleep late. I had leftover pizza but they had traditional muffins and cereal.
Braised Barbecue Pork Spareribs Serves 4
This recipe came from Wegman’s monthly magazine of recipes.
1 rack center cut pork spareribs, halved (about 3#)
1T Wegman’s Barbecue Seasoning (I think you could also use Penzeys)
1 bottle Wegman’s Memphis-Style BBQ Sauce (If you don’t have a Wegman’s look for BBQ sauce that says sweet and spicy or Memphis Style) 19 oz.
1 bottle (12 oz) lager-style beer
Preheat the grill on High 10 minutes
Preheat the oven to 350 degrees
Season both sides of the ribs with the seasoning. Sear on the grill for 3-4 minutes. Transfer the ribs to a braising pan.
Whisk the sauce and beer together and pour over ribs in the pan. Cover pan tightly with foil and place in the over for 2.5 hours. Uncover and bake an additional 10 minutes.
Everyone loved the ribs, Jim would have like more.
Grilled Corn with Lime Butter , Serves 8
1 1/2T butter, melted
¼ t grated lime rind
1 ½ T fresh lime juice
¼ t salt
¼ t red pepper
8 ears of corn
Cooking Spray
Prepare grill
Combine first 5 ingredients in a bowl.
Place corn on grill rack and cook for 10 minutes. Jim bastes the corn while it is cooking. We’ve had this several times and find it great. This comes from the Cooking Light Cookbook.
Iceberg Slaw, Serves 4
This is from Martha and she says it goes great with ribs or fried chicken. It went great with the ribs.
3T buttermilk
3T plain yogurt
1 T chopped fresh dill
1T chopped fresh parsley
½ small shallot
Salt and pepper
1 head iceberg lettuce (1#) quartered and shredded
The only person I have known that drank buttermilk was my father. For 3 T fresh you have to buy a quart in our stores. I buy dried buttermilk in the baking section and reconstitute what I need. I used Greek yogurt. Mix the first 5 ingredients in a bowl. Shred the lettuce very thin. I made all ahead of time and place separately in the refrigerator. As Jim was finishing the corn, I mixed the dressing with the lettuce and added the salt and pepper.
These recipes are perfect for a summer day. They easily increase or decreases depending on the amount of people you are serving.
Last night at the awards banquet, the wives were given a bottle of wine and chocolate covered strawberries. We had the strawberries for dessert.
Good end to the weekend. Jim is now mowing the grass for the second time this week. It is growing like weeds.
Braised Barbecue Pork Spareribs Serves 4
This recipe came from Wegman’s monthly magazine of recipes.
1 rack center cut pork spareribs, halved (about 3#)
1T Wegman’s Barbecue Seasoning (I think you could also use Penzeys)
1 bottle Wegman’s Memphis-Style BBQ Sauce (If you don’t have a Wegman’s look for BBQ sauce that says sweet and spicy or Memphis Style) 19 oz.
1 bottle (12 oz) lager-style beer
Preheat the grill on High 10 minutes
Preheat the oven to 350 degrees
Season both sides of the ribs with the seasoning. Sear on the grill for 3-4 minutes. Transfer the ribs to a braising pan.
Whisk the sauce and beer together and pour over ribs in the pan. Cover pan tightly with foil and place in the over for 2.5 hours. Uncover and bake an additional 10 minutes.
Everyone loved the ribs, Jim would have like more.
Grilled Corn with Lime Butter , Serves 8
1 1/2T butter, melted
¼ t grated lime rind
1 ½ T fresh lime juice
¼ t salt
¼ t red pepper
8 ears of corn
Cooking Spray
Prepare grill
Combine first 5 ingredients in a bowl.
Place corn on grill rack and cook for 10 minutes. Jim bastes the corn while it is cooking. We’ve had this several times and find it great. This comes from the Cooking Light Cookbook.
Iceberg Slaw, Serves 4
This is from Martha and she says it goes great with ribs or fried chicken. It went great with the ribs.
3T buttermilk
3T plain yogurt
1 T chopped fresh dill
1T chopped fresh parsley
½ small shallot
Salt and pepper
1 head iceberg lettuce (1#) quartered and shredded
The only person I have known that drank buttermilk was my father. For 3 T fresh you have to buy a quart in our stores. I buy dried buttermilk in the baking section and reconstitute what I need. I used Greek yogurt. Mix the first 5 ingredients in a bowl. Shred the lettuce very thin. I made all ahead of time and place separately in the refrigerator. As Jim was finishing the corn, I mixed the dressing with the lettuce and added the salt and pepper.
These recipes are perfect for a summer day. They easily increase or decreases depending on the amount of people you are serving.
Last night at the awards banquet, the wives were given a bottle of wine and chocolate covered strawberries. We had the strawberries for dessert.
Good end to the weekend. Jim is now mowing the grass for the second time this week. It is growing like weeds.
Saturday, May 29, 2010
Breakfast Thursday
At the same time I am making dinner and the antipasti platter I am making breakfast for Thursday AM. They will be off playing golf all day, but I have class so need to do a plan ahead breakfast. I got this recipe a long time ago from my friend Diane in NC. There is no hint as to what magazine it was copied from.
As Jim heads off for the airport he hollars in for me to water the hanging plant out front. There is a quote from Ginger Rogers that serves well for my thoughts at this moment.
Hearty French toast, Serves 12
24 slices day-old French bread cut in 3/4 “slices
12 thin slices fully cooked ham
12 thin slices cooked turkey
2 medium tart apples, peeled and thinly sliced
12 thin slices provolone cheese
4 eggs
1C milk
¼ t ground nutmeg.
I bought a baguette and cut in 24 slices. This did not fill the 9x12 baking dish suggested so I used a smaller pan and less of everything above as I was only feeding 4. If I was making it for 12, I would buy a good quality but larger diameter bread.
Spray the pan and lay in ½ the bread slices. Top with layer of ham, turkey, apple, cheese and the remaining bread in that order. Mix the eggs, milk and nutmeg and pour over all. Cover and refrigerate overnight.
Apple Cranberry Sauce
1 1/2C cranberry juice
2T cornstarch
1T brown sugar
1t grated orange peel
1/8t ground cinnamon
1med apple, peeled and finely chopped
This can also be prepared the night before.
In a saucepan combine the first five ingredients, cook and stir over medium heat until thickened. Stir in the apples and cook a couple minutes more. I placed in a covered container and warmed it up while the French toast was cooking.
The next morning, Jim got up and removed the toast mixture from the refrigerator to set for 30 minutes before baking. Heat the oven to 350 degrees and bake for 30 minutes. Let it set for 10 minutes before cutting.
Jim and I both thought the Sauce was too tart and strong. We liked the French toast and it held us all day. We thought we’d try it next time with maple syrup.
Bud (or Phil as he now likes to be called) and Jim will be fed breakfast, lunch and dinner for the next few days. Mary and I will be eating out. Saturday night we are invited to the awards ceremony and dinner. The reports we have received each evening seem doubtful that the guys will be bringing home a trophy but they have enjoyed the meals, Scotch tastings and cigars. The golf comes with an array of excuses and explaniations.
As Jim heads off for the airport he hollars in for me to water the hanging plant out front. There is a quote from Ginger Rogers that serves well for my thoughts at this moment.
Hearty French toast, Serves 12
24 slices day-old French bread cut in 3/4 “slices
12 thin slices fully cooked ham
12 thin slices cooked turkey
2 medium tart apples, peeled and thinly sliced
12 thin slices provolone cheese
4 eggs
1C milk
¼ t ground nutmeg.
I bought a baguette and cut in 24 slices. This did not fill the 9x12 baking dish suggested so I used a smaller pan and less of everything above as I was only feeding 4. If I was making it for 12, I would buy a good quality but larger diameter bread.
Spray the pan and lay in ½ the bread slices. Top with layer of ham, turkey, apple, cheese and the remaining bread in that order. Mix the eggs, milk and nutmeg and pour over all. Cover and refrigerate overnight.
Apple Cranberry Sauce
1 1/2C cranberry juice
2T cornstarch
1T brown sugar
1t grated orange peel
1/8t ground cinnamon
1med apple, peeled and finely chopped
This can also be prepared the night before.
In a saucepan combine the first five ingredients, cook and stir over medium heat until thickened. Stir in the apples and cook a couple minutes more. I placed in a covered container and warmed it up while the French toast was cooking.
The next morning, Jim got up and removed the toast mixture from the refrigerator to set for 30 minutes before baking. Heat the oven to 350 degrees and bake for 30 minutes. Let it set for 10 minutes before cutting.
Jim and I both thought the Sauce was too tart and strong. We liked the French toast and it held us all day. We thought we’d try it next time with maple syrup.
Bud (or Phil as he now likes to be called) and Jim will be fed breakfast, lunch and dinner for the next few days. Mary and I will be eating out. Saturday night we are invited to the awards ceremony and dinner. The reports we have received each evening seem doubtful that the guys will be bringing home a trophy but they have enjoyed the meals, Scotch tastings and cigars. The golf comes with an array of excuses and explaniations.
Antipasti for Arriving Company, Wednesday Evening
My brother and his wife were arriving around 8:00 PM on Wednesday Evening at Dulles Airport. They were having dinner at Chicago Midway but would be up for drinks and a snack upon arrival. Jim left for the airport right after dinner and I cleaned up and put together this Antipasti Platter that I had seen on the Barefoot Contessa Show.
The first was melon and prosciutto. She had wedges on the platter draped with the prosciutto. I had purchased these darling little bamboo skewers from Sur la Table so I cut the melon in squares and wrapped with prosciutto securing with the skewer.
Next were mozzarella cheese and tomato slices. I have a tool that I bought from Williams Sonoma that slices the cheese and the tomato exactly the same for stacking. I used it for the first time and find it to be very handy for this alternate stacking. Try to get your tomato and cheese ball the same size. I alternated the cheese and tomato, but kind of fanned it as it was not being served as an appetizer, but part of a platter. I topped the slices with a spinach pesto from Viansa winery in CA.
Then I wrapped Genoa Salami around long bread sticks. These I laid in a pile next to the tomato and had the Mellon on the other side. The entire platter was sprinkled with pink rock salt and cracked pepper.
I had a bowl of strawberries that I served also.
Everything looked and tasted great. You can do this in any quantity for larger or smaller gatherings.
The first was melon and prosciutto. She had wedges on the platter draped with the prosciutto. I had purchased these darling little bamboo skewers from Sur la Table so I cut the melon in squares and wrapped with prosciutto securing with the skewer.
Next were mozzarella cheese and tomato slices. I have a tool that I bought from Williams Sonoma that slices the cheese and the tomato exactly the same for stacking. I used it for the first time and find it to be very handy for this alternate stacking. Try to get your tomato and cheese ball the same size. I alternated the cheese and tomato, but kind of fanned it as it was not being served as an appetizer, but part of a platter. I topped the slices with a spinach pesto from Viansa winery in CA.
Then I wrapped Genoa Salami around long bread sticks. These I laid in a pile next to the tomato and had the Mellon on the other side. The entire platter was sprinkled with pink rock salt and cracked pepper.
I had a bowl of strawberries that I served also.
Everything looked and tasted great. You can do this in any quantity for larger or smaller gatherings.
Wednesday Dinner
I found this recipe in June July Fine Cooking. Remember the Fresh Cherry Margarita? It was on the next page. I cut the recipe in half for Jim and I but we also just split a 1# duck breast. It was easy and as stated very elegant looking. I will warn you however the sauce is deadly on clothes. Serves 6
1 ½ C red wine such as Zinfandel, Shiraz or Merlot (We used Zin)
1C Ruby port
1 1 1/4 “ piece of fresh ginger peeled
1T Granulated sugar
1T balsamic Vinegar
1t cornstarch
2 C sweet cherries, pitted and halved (About 11 oz)
2T coarsely cracked black peppercorns
3# skin-on duck breasts.
For the sauce, you can make ahead of time and just do the duck at the last minute if making for company.
Put the wine, port, ginger and sugar in a medium saucepan over high heat. Bring to a boil and reduce by half, about 8 – 12 minutes. In a small bowl mix the vinegar and cornstarch and whisk into the wine mixture. Discard the ginger. Reduce the heat to low and add the cherries. Simmer slowly to warm the cherries. Season to taste with salt and pepper and set aside.
Put the duck breast on a work surface skin side up. Using a sharp knife, score the skin in a grid pattern, cutting just halfway through the thickness of the skin. Season the the duck generously with salt. Scatter the creaked pepper on a small baking sheet and press the duck into the pepper, coating both sides evenly.
Heat a heavy-duty 12” skillet over medium heat and arrange the duck skin side down and cook until the skin is deep golden brown and the fat from the skin has rendered, about 6-8 minutes. Discard all but about 1T of fat. Turn the duck and continue to cook until an instant-read thermometer inserted in the thickest part of the breast reads 135 degrees. This took me the full 8 minutes for the 1# breast. Transfer to a cutting board and cover loosely with foil for about 10 minutes. Cut the breast on the diagonal into ½” thick slices and serve with warm sauce.
We had asparagus and a glass of the Zinfandel we used in the sauce with it. This was a great meal, not cheap; the duck breast was $10.00. I need to make friends with a hunter!
1 ½ C red wine such as Zinfandel, Shiraz or Merlot (We used Zin)
1C Ruby port
1 1 1/4 “ piece of fresh ginger peeled
1T Granulated sugar
1T balsamic Vinegar
1t cornstarch
2 C sweet cherries, pitted and halved (About 11 oz)
2T coarsely cracked black peppercorns
3# skin-on duck breasts.
For the sauce, you can make ahead of time and just do the duck at the last minute if making for company.
Put the wine, port, ginger and sugar in a medium saucepan over high heat. Bring to a boil and reduce by half, about 8 – 12 minutes. In a small bowl mix the vinegar and cornstarch and whisk into the wine mixture. Discard the ginger. Reduce the heat to low and add the cherries. Simmer slowly to warm the cherries. Season to taste with salt and pepper and set aside.
Put the duck breast on a work surface skin side up. Using a sharp knife, score the skin in a grid pattern, cutting just halfway through the thickness of the skin. Season the the duck generously with salt. Scatter the creaked pepper on a small baking sheet and press the duck into the pepper, coating both sides evenly.
Heat a heavy-duty 12” skillet over medium heat and arrange the duck skin side down and cook until the skin is deep golden brown and the fat from the skin has rendered, about 6-8 minutes. Discard all but about 1T of fat. Turn the duck and continue to cook until an instant-read thermometer inserted in the thickest part of the breast reads 135 degrees. This took me the full 8 minutes for the 1# breast. Transfer to a cutting board and cover loosely with foil for about 10 minutes. Cut the breast on the diagonal into ½” thick slices and serve with warm sauce.
We had asparagus and a glass of the Zinfandel we used in the sauce with it. This was a great meal, not cheap; the duck breast was $10.00. I need to make friends with a hunter!
Tuesday, May 25, 2010
Tuesday evening
Backward day today; I got up early and read the papers for 2 days as I had been shopping yesterday. Donna came early and then I went on with my day. Dinner consisted of chicken breast with Penzeys Bicentennial Rub and Sautéed Spinach with white beans and pine nuts. The first was easy, just sprinkle with the rub and send Jim outside. The sautéed spinach comes from Fine Cooking. It was very good and can be served by itself as a vegetarian meal. I cannot do this with Jim. I liked this combination.
2T EVOO
2 T pine nuts
1 lg. clove garlic, thinly sliced
1- 15.5 oz can small white beans, rinsed and drained.
1# fresh spinach
Kosher salt and freshly ground pepper
½ C lightly packed fresh basil thinly sliced
Heat a 12” skillet over mediums heat and add EVOO. Add Pine nuts, garlic and cook stirring often until the garlic and pine nuts are fragrant, 1-2 minutes. Stir in the beans and cook until heated through. Add the spinach, ¼ t salt cook turning with tongs, until wilted about 2 minutes. Remove from the heat and add the lemon zest and pepper. Garnish with a drizzle of olive oil.
This was very good and I could have eaten without the chicken. Jim could not. Jim served a Belvedrere Zinfandel. I t was very good.
Tomorrow my brother arrives to play golf in the Member Guest at our club. Mary and I are going to be touring restaurants.
2T EVOO
2 T pine nuts
1 lg. clove garlic, thinly sliced
1- 15.5 oz can small white beans, rinsed and drained.
1# fresh spinach
Kosher salt and freshly ground pepper
½ C lightly packed fresh basil thinly sliced
Heat a 12” skillet over mediums heat and add EVOO. Add Pine nuts, garlic and cook stirring often until the garlic and pine nuts are fragrant, 1-2 minutes. Stir in the beans and cook until heated through. Add the spinach, ¼ t salt cook turning with tongs, until wilted about 2 minutes. Remove from the heat and add the lemon zest and pepper. Garnish with a drizzle of olive oil.
This was very good and I could have eaten without the chicken. Jim could not. Jim served a Belvedrere Zinfandel. I t was very good.
Tomorrow my brother arrives to play golf in the Member Guest at our club. Mary and I are going to be touring restaurants.
Monday, May 24, 2010
Monday Dinner and Shopping
Today I went shopping for the first time in about 3 years for summer clothes. Did a good job and have items to look decent in around the house. Unfortunately while fixing dinner I got 3 spots on my new pants and another spot on the top while eating. Jim says I should only wear new clothes while sitting quietly in the living room.
The new course was Apricot Shrimp Skewers. Serves 4
2t Asian toasted sesame oil
1t each minced garlic and ginger
¼ C apricot jam
½ C fresh OJ
2T fresh lemon juice
2 T reduced sodium soy sauce
12 paper-thin slices prosciutto (6 oz) cut in half lengthwise
6 apricots, quartered
1/3 C sliced green onions
I had these wonderful curly topped bamboo skewers that I found in TX. I used 12 and placed them in a loaf pan to soak. While this was going on I made the sauce by putting the oil in a small pan and adding the minced ginger and garlic. They say cook until fragrant. It is obvious. Next add the juices, soy sauce, and the jam. I had pre-squeezed the juices and added the soy sauce to the container. Cook to a simmer. Retain ½ C to brush on the shrimp while grilling. Divide the rest for dipping. Wrap the shrimp in half length wise slices of prosciutto. Place on each skewer two shrimp and 2 apricot quarters. These were grilled by Jim and basted with 1/2C of the sauce for about 7 minutes. When the shrimp came in I sprinkled the platter with the onion. None of the skewers burned alive. The dish is delicious.
I served this with grilled asparagus that I had mixed with orange olive oil, salt and pepper. They took about 12 minutes as they were thick and leftover tomato bread pudding.
Delightful light meal. We had a Kim Crawford Sauvignon Blanc with the meal. Perfect combination, finished it while watching the finals of Dancing with the Stars. Tonight I did not agree with the judges. We will see tomorrow.
Carolyn and I had lunch at Wildfire in Tyson Corners. It is a great place.
The new course was Apricot Shrimp Skewers. Serves 4
2t Asian toasted sesame oil
1t each minced garlic and ginger
¼ C apricot jam
½ C fresh OJ
2T fresh lemon juice
2 T reduced sodium soy sauce
12 paper-thin slices prosciutto (6 oz) cut in half lengthwise
6 apricots, quartered
1/3 C sliced green onions
I had these wonderful curly topped bamboo skewers that I found in TX. I used 12 and placed them in a loaf pan to soak. While this was going on I made the sauce by putting the oil in a small pan and adding the minced ginger and garlic. They say cook until fragrant. It is obvious. Next add the juices, soy sauce, and the jam. I had pre-squeezed the juices and added the soy sauce to the container. Cook to a simmer. Retain ½ C to brush on the shrimp while grilling. Divide the rest for dipping. Wrap the shrimp in half length wise slices of prosciutto. Place on each skewer two shrimp and 2 apricot quarters. These were grilled by Jim and basted with 1/2C of the sauce for about 7 minutes. When the shrimp came in I sprinkled the platter with the onion. None of the skewers burned alive. The dish is delicious.
I served this with grilled asparagus that I had mixed with orange olive oil, salt and pepper. They took about 12 minutes as they were thick and leftover tomato bread pudding.
Delightful light meal. We had a Kim Crawford Sauvignon Blanc with the meal. Perfect combination, finished it while watching the finals of Dancing with the Stars. Tonight I did not agree with the judges. We will see tomorrow.
Carolyn and I had lunch at Wildfire in Tyson Corners. It is a great place.
Sunday Dinner
We had a wonderful Sunday dinner. The menu consisted of Roast Chicken, an asparagus, pea and radish dish, Scalloped Tomatoes and Lime Tart with Blackberries and Blueberries. I used my Advantium (Speed cook) oven to roast the chicken and it came out fully done, almost a first. It took 40 minutes to cook a 3.5# chicken. I saw this done on Martha on Friday. I stuffed the chicken with lemon, a whole garlic and tarragon. The Scalloped tomatoes came from Ina Garten.
EVOO
2C (1/2 inch diced bread) from a French boule, crusts removed.
16 plum tomatoes or about 2 ½#, cut in ½ “dice
1T minced garlic (3 cloves)
2T sugar
2t kosher salt
1t ground black pepper
½ C julienned basil leaves
1C freshly grated Parmesan cheese
Preheat the oven to 350 degrees.
Heat 3T EVOO in a 12” sauté pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over heat, adjusting as needed, to get evenly browned but not burned bread cubes. This was about 5 minutes.
I cut the cubes but did not start the cooking until I had combined the chopped tomatoes, garlic, sugar, salt and pepper in a bowl. When the bread was done, I added the tomato mixture and cooked for 5 more minutes. Off the heat stir in the basil. Pour the mixture into a shallow 6C baking dish. I used a Pyrex dish that is 7x10. Sprinkle the top evenly with the cheese and drizzle with 2T EVOO. Bake 35-40 minutes. Jim prefers non-cooked tomatoes so he was less enthusiastic about it. I liked it a lot and thought it went wonderfully with the chicken.
Green Veggie Dish, serves 8 (MarthaStewart.com)
I cut this in half for the 2 of us and Max will have some with his dinner tonight.
Salt and pepper
3# asparagus, tough ends discarded, cut into 2” pieces
3T butter
1-10 oz. package frozen peas, thawed
1# radishes, greens discarded, halved and thinly sliced
1/3C fresh tarragon coarsely chopped
I admit that I microwaved the asparagus instead of pot of water on the stove. I did put it in and ice bath and dried on paper towels. Again in the 12” skillet with a lid, heat the butter and add the asparagus and peas. Cover and cook stirring occasionally for about 6 minutes. Martha said to remove from the heat and add the radishes and tarragon. I warmed it a little buy leaving the lid on, but heat off on the stove. Salt and pepper to taste. Again I really liked the dish and thought the radishes added some heat to the peas and asparagus. As it was a veggie, Jim grunted.
But the Tart won the prize for taste and good looks. Don’t plan on making this at the last minute. This is in the new Bon Appetite, June, 2010. I did not make the crust. I think that Pillsbury refrigerated pie dough is as good as it comes. It easily fits in a 9” tart pan with a removable bottom, allowing you to double the sides for strength.
The lime curd was easy but needs refrigeration for 4 hours or overnight. I made mine earlier in the day.
3 large eggs
3 large egg yolks
1C sugar
¾ C fresh lime juice
6T unsalted butter cut into pieces
Set a fine strainer over a bowl and set aside. I used my double boiler and in the top placed the eggs, sugar and lime juice. This I whisked over the hot water for about 6 minutes when my instant read thermometer said 178 degrees. Pour through the strainer into the bowl and add the butter again whisking until smooth. Press plastic wrap directly on the surface of the curd covering completely. Refrigerate, you can do this the day before.
Chill the crust before baking for about an hour. Bake at 350degrees for about 30 minutes. I priced the bottom of the crust but did not press it down with anything, not needed. Again cool the crust completely before pouring in the lime curd.
For the berries you need 2- 6 oz containers of black berries and 1-6 oz container of blueberries. Place the blackberries in 2 concentric circles just inside the tart edge. Let the lime curd show. Place the blueberries in the middle.
For the topping place a T of blackberry jam (I used blueberry) in a small bowl and microwave for 15 seconds. Whisk is loosen and add a little water if needed. Spread over the berries. Chill until serving. The recipe said serves 8-10, I’d say more like 6-8. I sliced ½ in 4 quarters and Jim ate 3 pieces. I guess he prefers pie to vegetables.
Jim selected a 1997 Chateau Souveraine, Merlot from the Alexander Valley. He gave this a very good rating.
EVOO
2C (1/2 inch diced bread) from a French boule, crusts removed.
16 plum tomatoes or about 2 ½#, cut in ½ “dice
1T minced garlic (3 cloves)
2T sugar
2t kosher salt
1t ground black pepper
½ C julienned basil leaves
1C freshly grated Parmesan cheese
Preheat the oven to 350 degrees.
Heat 3T EVOO in a 12” sauté pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over heat, adjusting as needed, to get evenly browned but not burned bread cubes. This was about 5 minutes.
I cut the cubes but did not start the cooking until I had combined the chopped tomatoes, garlic, sugar, salt and pepper in a bowl. When the bread was done, I added the tomato mixture and cooked for 5 more minutes. Off the heat stir in the basil. Pour the mixture into a shallow 6C baking dish. I used a Pyrex dish that is 7x10. Sprinkle the top evenly with the cheese and drizzle with 2T EVOO. Bake 35-40 minutes. Jim prefers non-cooked tomatoes so he was less enthusiastic about it. I liked it a lot and thought it went wonderfully with the chicken.
Green Veggie Dish, serves 8 (MarthaStewart.com)
I cut this in half for the 2 of us and Max will have some with his dinner tonight.
Salt and pepper
3# asparagus, tough ends discarded, cut into 2” pieces
3T butter
1-10 oz. package frozen peas, thawed
1# radishes, greens discarded, halved and thinly sliced
1/3C fresh tarragon coarsely chopped
I admit that I microwaved the asparagus instead of pot of water on the stove. I did put it in and ice bath and dried on paper towels. Again in the 12” skillet with a lid, heat the butter and add the asparagus and peas. Cover and cook stirring occasionally for about 6 minutes. Martha said to remove from the heat and add the radishes and tarragon. I warmed it a little buy leaving the lid on, but heat off on the stove. Salt and pepper to taste. Again I really liked the dish and thought the radishes added some heat to the peas and asparagus. As it was a veggie, Jim grunted.
But the Tart won the prize for taste and good looks. Don’t plan on making this at the last minute. This is in the new Bon Appetite, June, 2010. I did not make the crust. I think that Pillsbury refrigerated pie dough is as good as it comes. It easily fits in a 9” tart pan with a removable bottom, allowing you to double the sides for strength.
The lime curd was easy but needs refrigeration for 4 hours or overnight. I made mine earlier in the day.
3 large eggs
3 large egg yolks
1C sugar
¾ C fresh lime juice
6T unsalted butter cut into pieces
Set a fine strainer over a bowl and set aside. I used my double boiler and in the top placed the eggs, sugar and lime juice. This I whisked over the hot water for about 6 minutes when my instant read thermometer said 178 degrees. Pour through the strainer into the bowl and add the butter again whisking until smooth. Press plastic wrap directly on the surface of the curd covering completely. Refrigerate, you can do this the day before.
Chill the crust before baking for about an hour. Bake at 350degrees for about 30 minutes. I priced the bottom of the crust but did not press it down with anything, not needed. Again cool the crust completely before pouring in the lime curd.
For the berries you need 2- 6 oz containers of black berries and 1-6 oz container of blueberries. Place the blackberries in 2 concentric circles just inside the tart edge. Let the lime curd show. Place the blueberries in the middle.
For the topping place a T of blackberry jam (I used blueberry) in a small bowl and microwave for 15 seconds. Whisk is loosen and add a little water if needed. Spread over the berries. Chill until serving. The recipe said serves 8-10, I’d say more like 6-8. I sliced ½ in 4 quarters and Jim ate 3 pieces. I guess he prefers pie to vegetables.
Jim selected a 1997 Chateau Souveraine, Merlot from the Alexander Valley. He gave this a very good rating.
Saturday, May 22, 2010
Friday Night Dinner with Friends
Last night we had friends over for dinner. I told them it was an experimental meal and luckily it was good. I will go through some things that in hind sight I would do differently. Linda and Linda like to try new drinks. I found in the June/July Fine Cooking a Fresh Cherry Margarita, we both though it was very good.
Serves 1
12 fresh sweet cherries, pitied
1 ¼ fl. oz. tequila
1 fl. oz. fresh lime juice
¾ fl. oz. agave nectar
½ fl. oz. maraschino liqueur
1 fresh cherry with stem for garnish
Put the cherries in a cocktail shaker and mash them with a muddler until well crushed about 1 minute. Add the tequila, lime juice, nectar, liqueur, ad 8 large ice cubes. Cover the shaker and shake vigorously for 30 seconds. Immediately strain into a rocks glass frilled with fresh ice. Garnish with the cherry.
Even though they were very good we were not willing to pit 24 more cherries and make seconds. It is worth the trouble taste wise, especially if you can get someone else to do the work. With this drink I had store bought salsa, guacamole and tortilla chips.
Next we had Lobster Bisque with Langoustines all bought at Trader Jo’s. The recipe came from the Washington post and basically even though I used double the amount to serve 4 as a first course, the recipe serves 12 as an appetizer in demitasse cups or shot glasses.
12 oz. lobster bisque (Trader Jo’s)
½ C cold heavy cream (did not use)
½ T ouzo (did not use)
1 T unsalted butter
½ C langoustine tails (Trader Jo’s)
Use a double boiler to warm up the soup so you do not scorch it. I did not do the cream and ouzo. I would have to buy a whole bottle of the liquor to use 1/2 T and it would take up room in the house for life. Sauté the thawed tails in the butter and divide equally between the twelve cups or in my case I doubled it and divided by 4. It was so easy and good.
The main course was a Thai Beef Salad from Martha. This was a little more complicated but do-a-head-able. I am going to tell you how I would do it again not the Martha way which had its complications.
First make the marinade for the beef. Process in a mini food processor 1- one inch piece of fresh ginger, peeled and chopped, 1 T lime zest, 1 jalapeno, 2 T chopped shallot, and 2 t of sugar to form a course paste. Add 1T fish sauce and 1 t of canola oil. Put the 1 ½ # sirloin beef in a Pyrex pan to hold it and smear the marinade over both sides. Cover with plastic wrap and store in the refrigerator until ready to grille. Next make the dressing. In a small bowl combine 2 T lime juice, 1 T fish sauce, ½ t sugar and 2 T shallots. Slowly add 2 T canola oil, whisking until emulsified. I put it all in a mini food processor and turned it on
For the salad:
½ small red cabbage, halved and thinly sliced (about 3C)
½ head Napa cabbage, halved and thinly sliced (about 3C)
2 carrots
6 oz green beans
Cook the green beans and carrots in the microwave. Immediately place the beans in an ice bath after cooking.I would then put the two cabbages in separate bowls and divined the dressing between them. Toss well.
Grille the steak for about 10 minutes total and rest for 5 minutes. Slice thin.
Arrange the Napa on a platter at 12 o’clock the red at 6 o’clock; beans and carrots at 3 and 9 o’clock. Place the beef over the top. Sprinkled with 2T unsalted peanuts that you toasted and chopped and 2 scallions cut into 2-inch lengths and then sliced into thin strips. Martha had you arrange all the veggies and pour the dressing on top. We all agreed that the cooked veggies did not need as much dressing as the cabbages. That is why I recommend tossing the cabbages separately with the dressing before placing on the platter. This is a great hot weather meal. It was not as hot as a typical Thai meal, as our jalapeno peppers here are really lame. I actually prefer them from a jar here as they are hotter. Everyone liked the taste of the beef and the guys were not wild about the veggies.
For dessert I served Pomegranate Blueberry Sorbet from Trader Jo’s with blueberries. Very good! This was an easy meal and a good one. We practically covered every continent, but it all flowed together beautifully.
The wine started with Dynamite Vineyards Cabernet Sauvignon that the guys had while the Lindas had their drink. Dinner to dessert we just flowed with the following Corona De Castilla, Diego de Almagro and Finca El Puig Priorat all Spanish reds.
Serves 1
12 fresh sweet cherries, pitied
1 ¼ fl. oz. tequila
1 fl. oz. fresh lime juice
¾ fl. oz. agave nectar
½ fl. oz. maraschino liqueur
1 fresh cherry with stem for garnish
Put the cherries in a cocktail shaker and mash them with a muddler until well crushed about 1 minute. Add the tequila, lime juice, nectar, liqueur, ad 8 large ice cubes. Cover the shaker and shake vigorously for 30 seconds. Immediately strain into a rocks glass frilled with fresh ice. Garnish with the cherry.
Even though they were very good we were not willing to pit 24 more cherries and make seconds. It is worth the trouble taste wise, especially if you can get someone else to do the work. With this drink I had store bought salsa, guacamole and tortilla chips.
Next we had Lobster Bisque with Langoustines all bought at Trader Jo’s. The recipe came from the Washington post and basically even though I used double the amount to serve 4 as a first course, the recipe serves 12 as an appetizer in demitasse cups or shot glasses.
12 oz. lobster bisque (Trader Jo’s)
½ C cold heavy cream (did not use)
½ T ouzo (did not use)
1 T unsalted butter
½ C langoustine tails (Trader Jo’s)
Use a double boiler to warm up the soup so you do not scorch it. I did not do the cream and ouzo. I would have to buy a whole bottle of the liquor to use 1/2 T and it would take up room in the house for life. Sauté the thawed tails in the butter and divide equally between the twelve cups or in my case I doubled it and divided by 4. It was so easy and good.
The main course was a Thai Beef Salad from Martha. This was a little more complicated but do-a-head-able. I am going to tell you how I would do it again not the Martha way which had its complications.
First make the marinade for the beef. Process in a mini food processor 1- one inch piece of fresh ginger, peeled and chopped, 1 T lime zest, 1 jalapeno, 2 T chopped shallot, and 2 t of sugar to form a course paste. Add 1T fish sauce and 1 t of canola oil. Put the 1 ½ # sirloin beef in a Pyrex pan to hold it and smear the marinade over both sides. Cover with plastic wrap and store in the refrigerator until ready to grille. Next make the dressing. In a small bowl combine 2 T lime juice, 1 T fish sauce, ½ t sugar and 2 T shallots. Slowly add 2 T canola oil, whisking until emulsified. I put it all in a mini food processor and turned it on
For the salad:
½ small red cabbage, halved and thinly sliced (about 3C)
½ head Napa cabbage, halved and thinly sliced (about 3C)
2 carrots
6 oz green beans
Cook the green beans and carrots in the microwave. Immediately place the beans in an ice bath after cooking.I would then put the two cabbages in separate bowls and divined the dressing between them. Toss well.
Grille the steak for about 10 minutes total and rest for 5 minutes. Slice thin.
Arrange the Napa on a platter at 12 o’clock the red at 6 o’clock; beans and carrots at 3 and 9 o’clock. Place the beef over the top. Sprinkled with 2T unsalted peanuts that you toasted and chopped and 2 scallions cut into 2-inch lengths and then sliced into thin strips. Martha had you arrange all the veggies and pour the dressing on top. We all agreed that the cooked veggies did not need as much dressing as the cabbages. That is why I recommend tossing the cabbages separately with the dressing before placing on the platter. This is a great hot weather meal. It was not as hot as a typical Thai meal, as our jalapeno peppers here are really lame. I actually prefer them from a jar here as they are hotter. Everyone liked the taste of the beef and the guys were not wild about the veggies.
For dessert I served Pomegranate Blueberry Sorbet from Trader Jo’s with blueberries. Very good! This was an easy meal and a good one. We practically covered every continent, but it all flowed together beautifully.
The wine started with Dynamite Vineyards Cabernet Sauvignon that the guys had while the Lindas had their drink. Dinner to dessert we just flowed with the following Corona De Castilla, Diego de Almagro and Finca El Puig Priorat all Spanish reds.
Thursday, May 20, 2010
Doctored Mac 'N' Cheese from a box
After a few disasters in the last weeks, I am proud to announce that I can make a decent Mac & Cheese out of the box. I picked up a Whole Living Magazine while in TX and was drawn to an article that was called Mac ‘N’ Cheese Makeover as it featured Annie’s. One time Jim went to Costco and they were out of his Kraft Mac & Cheese. This is his go to meal if I am not home or too ill to cook. So we have this huge box of Annie’s and he made it and really dislikde it. If I was semi alive when Jim was using his Kraft I would doctor it with peas, mushroom soup, and more real cheddar. None of this helped Annie’s.
So here is Whole Living’s answer to making it eatable.
Sauté sliced mushrooms in olive oil.
Prepare the cheese sauce according to the directions, but add a t. of whole grain mustard. Toss with the pasta that you have cooked according to pkg. directions. Add the mushrooms and chopped parsley and I have to admit that I added more real cheddar cheese.
First time I ever thought this was eatable. There is a second recipe that I will share with you next week on my school night.
On the way home I stopped at Trader Jo’s to pick up some interesting things I saw in their flyer that included Santa Barbara Landing Chardonnay for $3.25 per bottle. It is excellent and next week I will stop and buy a case. We taste tested it against a bottle of Chardonnay that is $15 per bottle that I had at Wegman's. This is better.
So here is Whole Living’s answer to making it eatable.
Sauté sliced mushrooms in olive oil.
Prepare the cheese sauce according to the directions, but add a t. of whole grain mustard. Toss with the pasta that you have cooked according to pkg. directions. Add the mushrooms and chopped parsley and I have to admit that I added more real cheddar cheese.
First time I ever thought this was eatable. There is a second recipe that I will share with you next week on my school night.
On the way home I stopped at Trader Jo’s to pick up some interesting things I saw in their flyer that included Santa Barbara Landing Chardonnay for $3.25 per bottle. It is excellent and next week I will stop and buy a case. We taste tested it against a bottle of Chardonnay that is $15 per bottle that I had at Wegman's. This is better.
Wednesday, May 19, 2010
Spicy fish and Tip
This meal did not work at all. It seemed so good. But the cooking was a big problem. It said serving for 2 so I bought an extra fillet. Since Jim is not hot on veggies, I used the same amount of veggies. We think it needs really thin asparagus. If not definitely peal the asparagus, as all the extra cooking to get the fish and asparagus done, never worked on the asparagus.
1Tolive oil
2C lightly packed babe spinach
12 asparagus tips
2 tilapia fillets
½ t red-pepper flakes
2 scallions, sliced
½ lime
salt and pepper
In a small bowl, mix the oil and red-pepper flakes and microwaves for 30 seconds to make chili oil.
Tear off two 18” sections of foil and smooth them flat. I did not feel comfortable cooking in foil, so I lined the foil with parchment paper. Arrange the spinach, asparagus, fillet, scallion, and oil on each foil. Drizzle with the lime. Fold up and over to make sure all is sealed.
Bake in a 450 degree oven for 12 minutes. Mine was not done and I used my speed cook oven for 12 minutes more to finish.
Serve with rice.
Today we had to leave the house for a realator to look at the house. We went to Wegmans for lunch as we had planned for grocery shopping today. We had a wonderfut crab soup and a Stellina di Notte Pinot Grigio. Jim felt it would be great with dinner, so we had it and it was.
1Tolive oil
2C lightly packed babe spinach
12 asparagus tips
2 tilapia fillets
½ t red-pepper flakes
2 scallions, sliced
½ lime
salt and pepper
In a small bowl, mix the oil and red-pepper flakes and microwaves for 30 seconds to make chili oil.
Tear off two 18” sections of foil and smooth them flat. I did not feel comfortable cooking in foil, so I lined the foil with parchment paper. Arrange the spinach, asparagus, fillet, scallion, and oil on each foil. Drizzle with the lime. Fold up and over to make sure all is sealed.
Bake in a 450 degree oven for 12 minutes. Mine was not done and I used my speed cook oven for 12 minutes more to finish.
Serve with rice.
Today we had to leave the house for a realator to look at the house. We went to Wegmans for lunch as we had planned for grocery shopping today. We had a wonderfut crab soup and a Stellina di Notte Pinot Grigio. Jim felt it would be great with dinner, so we had it and it was.
Tuesday, May 18, 2010
Creamy Corn Soup with Chicken and Poblano Chile
While in TX for Jeremy and Ann’s wedding I went shopping. I bought a Rick Bayless Mexican Everyday Cookbook. Yes, I realize that he cooks in Chicago. Been there and really liked it. I think he is the most creative cook in the US today. Having been there, I thought most of his cookbooks too hard and ingredients unobtainable in this area. The home cook appealed and we were eating a lot of good Mexican food while in TX. Today, it was announced that he will be cooking for the next State dinner for the President of Mexico. Weather here is awful, cold, rainy and overcast. So I thought this soup would make a great meal for tonight.
Makes 6 cups, 4 servings
1 large fresh poblano chili
1T vegetable or EVOO, I used EVOO
1 small white onion sliced ¼ “thick
2 garlic cloves
3C corn kernels
1T cornstarch
1 qt. milk
12-14 OZ boneless skinless chicken breast halves, cut into ½” cubes, it took three
Salt, approximately 1 ½ t
¼ C chopped cilantro for garnish, I used flat leaf parsley. I can only take cilantro in small amounts.
I put the garlic and onion on the stove in the oil and proceeded to roast the chili on the burner next to it. Cook the onion and garlic for about 7 minutes on medium. Turn the chili constantly until charred on all sides and wrap in a kitchen towel. After the onion and garlic are golden, place in the food processor with the corn and 1 1/2C milk. Set a Mouli food mill over the pan you cooked the onion and garlic in. Use the finest disc and strain the mixture into the pan. This makes a very creamy mixture. Bring this to a simmer over medium heat whishing frequently. Meanwhile rub off the blackened skin of the chili and pull out the core and seeds. Chop in a ¼” dice. Add to the pot. Add the salt, remaining milk and chicken. Simmer until the chicken is cooked. Sprinkle with the garnish.
This is the best corn soup I have ever tasted and it can be made many ways
Instead of chicken:
• Add cubed ham
• For vegetarian, add cubed zucchini or asparagus
• For seafood add shrimp or crab. Sprinkle with crumbled bacon
I can hardly wait to cook from this book again. As we were reading the article in the Wine Spectator from Paso Robles that we visited a couple years ago, we had a Vina Robles White, 2009. It went perfectly.
Makes 6 cups, 4 servings
1 large fresh poblano chili
1T vegetable or EVOO, I used EVOO
1 small white onion sliced ¼ “thick
2 garlic cloves
3C corn kernels
1T cornstarch
1 qt. milk
12-14 OZ boneless skinless chicken breast halves, cut into ½” cubes, it took three
Salt, approximately 1 ½ t
¼ C chopped cilantro for garnish, I used flat leaf parsley. I can only take cilantro in small amounts.
I put the garlic and onion on the stove in the oil and proceeded to roast the chili on the burner next to it. Cook the onion and garlic for about 7 minutes on medium. Turn the chili constantly until charred on all sides and wrap in a kitchen towel. After the onion and garlic are golden, place in the food processor with the corn and 1 1/2C milk. Set a Mouli food mill over the pan you cooked the onion and garlic in. Use the finest disc and strain the mixture into the pan. This makes a very creamy mixture. Bring this to a simmer over medium heat whishing frequently. Meanwhile rub off the blackened skin of the chili and pull out the core and seeds. Chop in a ¼” dice. Add to the pot. Add the salt, remaining milk and chicken. Simmer until the chicken is cooked. Sprinkle with the garnish.
This is the best corn soup I have ever tasted and it can be made many ways
Instead of chicken:
• Add cubed ham
• For vegetarian, add cubed zucchini or asparagus
• For seafood add shrimp or crab. Sprinkle with crumbled bacon
I can hardly wait to cook from this book again. As we were reading the article in the Wine Spectator from Paso Robles that we visited a couple years ago, we had a Vina Robles White, 2009. It went perfectly.
Monday, May 17, 2010
Broiled Black-Pepper Tofu with Soba Noodles and Vegetables
It was Tofu night and after weeks of trying to avoid it he actually liked it. This meal is from Martha. Two of the three parts you can make earlier in the day and I actually chopped some of the veggies for the noodle part earlier also. Serves 4
Broiled Black-Pepper Tofu
1 ½ blocks firm tofu, from 2 14 oz packages
2T tamari soy sauce
1T toasted sesame oil
¾ t freshly ground pepper
Cut the tofu crosswise into 6 slices. I used both blocks, feeding some to Max. Cut the slices on a diagonal into two triangles. Line a rimmed baking sheet with a double layer of paper towels. Place tofu on top and place another double layer on top of the tofu. Place a slightly smaller baking sheet on top and weight it down. I used thing s on the counter top, Martha suggests can goods. Let stand at least 20 minutes. I did this about two o’clock. I then make the sauce and covered it. More about the cooking later.
Next I made the Soy-Lemon Dipping Sauce
2T minced and peeled fresh ginger
¼C tamari soy sauce
½ t freshly grated lemon zest, plus the juice from the whole lemon
1t toasted sesame oil
Whisk all ingredients together in a bowl and set aside covered at room temperature. Just before serving whisk again and put in dipping bowls.
Soba Noodles with Vegetables
8 oz sugar snap peas, trimmed strings removed (mine were frozen)
12 oz soba noodles (one pkg. iIs 8.9oz, I just used one package as it was just Jim and I)
1T plus 1t sesame oil (cut accordingly if using less noodles)
1T plus 1t peanut oil (ditto)
2 medium carrots, about a ½#, peeled and shaved into thin strips using a vegetable peeler
1t minced peeled fresh ginger
4 scallions, thinly sliced cross wise
1T tamari soy sauce
1/4C coarsely chopped fresh mint (I used dried that I had just dried from fresh last week)
Freshly ground pepper
Bring a large pot of water to a boil. Add the peas and boil about 2 minutes. Using a slotted wire spatula, remove from the water and place in a colander and run under cold water. Add the noodles to the boiling water for 3 minutes, drain. Place the noodles and all the other ingredients in a large bowl and toss.
Back to the Tofu
Preheat the broiler with the rack about 6” from the heat. Remove the tofu from the pressing pans and pat dry. Place in a 9 x13 pan and pour the sauce over. Turn the tofu to make sure all is coated evenly. Place under the broiler 4 minutes per side.
Serve some of the noodle mixture with tofu on top. Take a spoon and put some sauce on each piece of Tofu. Enjoy. Believe it or not, the first words out of Jim’s mouth were “This is good.”
We served it with a Lake Michigan Shore Riesling from the Round Barn Winery. I imagine most of you are going yuck; I am not going to make that. It is easier than the list of instructions seems and very good for you along with the good taste.
Try it, you might be a convert. The presentation is good enough for company.
Broiled Black-Pepper Tofu
1 ½ blocks firm tofu, from 2 14 oz packages
2T tamari soy sauce
1T toasted sesame oil
¾ t freshly ground pepper
Cut the tofu crosswise into 6 slices. I used both blocks, feeding some to Max. Cut the slices on a diagonal into two triangles. Line a rimmed baking sheet with a double layer of paper towels. Place tofu on top and place another double layer on top of the tofu. Place a slightly smaller baking sheet on top and weight it down. I used thing s on the counter top, Martha suggests can goods. Let stand at least 20 minutes. I did this about two o’clock. I then make the sauce and covered it. More about the cooking later.
Next I made the Soy-Lemon Dipping Sauce
2T minced and peeled fresh ginger
¼C tamari soy sauce
½ t freshly grated lemon zest, plus the juice from the whole lemon
1t toasted sesame oil
Whisk all ingredients together in a bowl and set aside covered at room temperature. Just before serving whisk again and put in dipping bowls.
Soba Noodles with Vegetables
8 oz sugar snap peas, trimmed strings removed (mine were frozen)
12 oz soba noodles (one pkg. iIs 8.9oz, I just used one package as it was just Jim and I)
1T plus 1t sesame oil (cut accordingly if using less noodles)
1T plus 1t peanut oil (ditto)
2 medium carrots, about a ½#, peeled and shaved into thin strips using a vegetable peeler
1t minced peeled fresh ginger
4 scallions, thinly sliced cross wise
1T tamari soy sauce
1/4C coarsely chopped fresh mint (I used dried that I had just dried from fresh last week)
Freshly ground pepper
Bring a large pot of water to a boil. Add the peas and boil about 2 minutes. Using a slotted wire spatula, remove from the water and place in a colander and run under cold water. Add the noodles to the boiling water for 3 minutes, drain. Place the noodles and all the other ingredients in a large bowl and toss.
Back to the Tofu
Preheat the broiler with the rack about 6” from the heat. Remove the tofu from the pressing pans and pat dry. Place in a 9 x13 pan and pour the sauce over. Turn the tofu to make sure all is coated evenly. Place under the broiler 4 minutes per side.
Serve some of the noodle mixture with tofu on top. Take a spoon and put some sauce on each piece of Tofu. Enjoy. Believe it or not, the first words out of Jim’s mouth were “This is good.”
We served it with a Lake Michigan Shore Riesling from the Round Barn Winery. I imagine most of you are going yuck; I am not going to make that. It is easier than the list of instructions seems and very good for you along with the good taste.
Try it, you might be a convert. The presentation is good enough for company.
Sunday, May 16, 2010
Exciting Evening and Burned Bacon
Last night was an interesting night. We met the Cabinet Secretary to the President of the United States. This gentleman met President Obama at Harvard and has worked for him since he came to DC as a senator. To answer your question, the cabinet secretary makes sure that the cabinet members are doing as the President has directed. We also talked about many issues facing the country today and it was interesting to learn that when you are president you own whatever hits you in the face, like the current oil spill in the Gulf. Natural disasters can play havoc with your whole agenda. The reason for the cocktail party was to meet the new president of MacMurray College where Jim went to undergraduate school. This school was traditionally an all female college until 1961. The new President Colleen Hester is the first woman president in the history of the college. Our hostess for the evening, who is Counselor to the Secretary of Transportation, is a MacMurray alumna of the college and a Trustee. It was interesting to hear of and see so many people that came from such a small school that have gone on to great accomplishments. I learned that Eleanor Roosevelt once gave the commencement speech at the college. I believe the new president will do great things for the school. We had planned to go out to dinner, but our hosts were very generous with food, drinks and their time that we did not leave until 9:30 PM and were plenty full.
This morning, I burned the bacon. Not just crisp, but black. It wasn’t cooking and then it was smoking. I had to actually scrub the skillet before I could start again. We had eggs over easy. I also sliced the muffins unevenly and had to clean out the entire toaster after pushing the fat side in when it wouldn’t go down on its own. So much for my cooking skills!
I have had a package of tofu in the refrigerator to make a Martha meal with for two weeks now. Every time it is the last thing left to cook, we get to go out to dinner. It is again the last item to cook and we are going out to dinner tonight. It is going to get him tomorrow.
This morning, I burned the bacon. Not just crisp, but black. It wasn’t cooking and then it was smoking. I had to actually scrub the skillet before I could start again. We had eggs over easy. I also sliced the muffins unevenly and had to clean out the entire toaster after pushing the fat side in when it wouldn’t go down on its own. So much for my cooking skills!
I have had a package of tofu in the refrigerator to make a Martha meal with for two weeks now. Every time it is the last thing left to cook, we get to go out to dinner. It is again the last item to cook and we are going out to dinner tonight. It is going to get him tomorrow.
Friday, May 14, 2010
Turkey and Pancetta Meatballs with Pasta and Pesto
OK, last night we went out to dinner on a weeknight. I can’t believe how many people go out to dinner on a weeknight. We went to our local Bonefish Grille. We had a great dinner and it was a special we received in the mail. One appetizer to share, salads, and main course from a limited menu (two for one price) and shared dessert, that Jim ate all by himself. It was very good I enjoyed the night off.
Today we had turkey and pancetta meatballs from Martha. It was to be served with a mint pesto and fava beans. Unfortunately fresh fava beans are a rarity in VA. So I used Edamame. I also did not make the mint pesto as Jim did not think he would like it I will print the recipe anyway, but we used regular store bought basil pesto and really liked the meal.
Meatballs
1# ground turkey, 7% fat
1 oz thinly slice pancetta, finely chopped (1/4 C)
½ onion, finely chopped, (3/4C)
1 garlic clove, minced
¾ C fresh fine bread crumbs, notice it says fine, so do not use panko
Coarse salt and freshly ground pepper
1 lg. whole egg plus 1 lg. egg yolk.
1T finely chopped fresh sage, I used 1t dried
1 t finely grated lemon zest
Olive oil for frying
Pasta
120z whole wheat angel hair pasta (I used 8 oz)
1C shelled fresh fava beans (I used edamame)
This is for the mint pesto, but I used basil pasta
½ C roasted almonds
1 clove garlic
½ C pecorino cheese
1/4C plus 3 T EVOO for topping
2 ½ C loosely packed fresh mint leaves
Place all in the food processor and blend
For Meatballs
Place all ingredients in a bowl with 1t salt and pepper. I use medical surgical gloves to mix any meatball or other ground meat mixture. I then used my one inch ice cream scoop to form 40 meat balls.
I put on the salted water for the pasta.
Use a skillet and I cooked the meatballs in 3 batches, keeping them warm in a warming drawer or low (200) oven. Add a little olive oil to the skillet which is on high with each batch. After you add the meatballs, turn down and cook for 7 minutes turning frequently. If too high they will burn. I added a little oil between batches so they would brown.
I cooked the pasta for a total of 5 minutes and add the edamame for the last 3. I put the pasta drained in a large bowl and mixed with the pesto and added the meatballs on top to serve. This was a very filling meal. Even Jim could not finish it. Although he did have pate and cheese appetizer before dinner.
He served an Altano Reserva Douro, 2006 from Portugal. It was perfect with the pasta as the meatballs were strongly flavored.
I recommend this meal and if you really like mint in your food try the mint pesto.
Today we had turkey and pancetta meatballs from Martha. It was to be served with a mint pesto and fava beans. Unfortunately fresh fava beans are a rarity in VA. So I used Edamame. I also did not make the mint pesto as Jim did not think he would like it I will print the recipe anyway, but we used regular store bought basil pesto and really liked the meal.
Meatballs
1# ground turkey, 7% fat
1 oz thinly slice pancetta, finely chopped (1/4 C)
½ onion, finely chopped, (3/4C)
1 garlic clove, minced
¾ C fresh fine bread crumbs, notice it says fine, so do not use panko
Coarse salt and freshly ground pepper
1 lg. whole egg plus 1 lg. egg yolk.
1T finely chopped fresh sage, I used 1t dried
1 t finely grated lemon zest
Olive oil for frying
Pasta
120z whole wheat angel hair pasta (I used 8 oz)
1C shelled fresh fava beans (I used edamame)
This is for the mint pesto, but I used basil pasta
½ C roasted almonds
1 clove garlic
½ C pecorino cheese
1/4C plus 3 T EVOO for topping
2 ½ C loosely packed fresh mint leaves
Place all in the food processor and blend
For Meatballs
Place all ingredients in a bowl with 1t salt and pepper. I use medical surgical gloves to mix any meatball or other ground meat mixture. I then used my one inch ice cream scoop to form 40 meat balls.
I put on the salted water for the pasta.
Use a skillet and I cooked the meatballs in 3 batches, keeping them warm in a warming drawer or low (200) oven. Add a little olive oil to the skillet which is on high with each batch. After you add the meatballs, turn down and cook for 7 minutes turning frequently. If too high they will burn. I added a little oil between batches so they would brown.
I cooked the pasta for a total of 5 minutes and add the edamame for the last 3. I put the pasta drained in a large bowl and mixed with the pesto and added the meatballs on top to serve. This was a very filling meal. Even Jim could not finish it. Although he did have pate and cheese appetizer before dinner.
He served an Altano Reserva Douro, 2006 from Portugal. It was perfect with the pasta as the meatballs were strongly flavored.
I recommend this meal and if you really like mint in your food try the mint pesto.
Thursday, May 13, 2010
Salad with leftover chicken
Our weather is something else. For the last two days it has been in the upper 40's. Wednesday it was 80 and today is 60. I was really having a time with my back so we had a salad Wednesday night that I just made up by looking in the refrigerator. We had mini lettuces in green and purple, green beans, carrots, tomato and the left over tangy chicken. Wegman's makes a yoghurt Ceasar dressing that is very good. I mixed all the veggies with that and put the chicken on top. I made Jim some croutons, but put olives on my salad. We had our former neighbor's Chardonny for dinner. That is what I call Concannon as they were behind us in CA. Tonight for dinner I am making something unique for me---reservations!
Wednesday, May 12, 2010
Corn and Basil Muffins
On April 22, I made these corn muffins and admitted to forgetting the oil and putting in too much basil. I made them again last night with the leftover lentil soup that I had frozen. I liked them better the first time. Add the 3 T of basil. These were more crumbly. I am not sure if the addition of the oil did that. I am having terrible back pain and Jim ate most of the soup and 9 muffins. He complainedof being full.
Tuesday, May 11, 2010
Leftovers and corn muffins revisited
Look back and you will see the lentel soup with greens. Remember I left something out of the corn muffins. I made them again tonight whit the leftover lental soup. I added all ingredients to the muffins. I thought they were very crumply. I liked them better before. The soup freezes well. I've had a horrible back problem again. Today my trainer was here. Yesterday was the Chiropractor who knows Donna. They work together to keep me moving. I was in missery last night. Doing better now. Hoping for more improvement tomorrow.
Tangy Chicken with Orzo Pilaf
This was a good meal to make last night. As I am preparing dinner an agent called and wanted to show the house between 7:15 and 8:00 PM. Just about the time we would be eating. I continued with dinner as it is something that holds and at the appointed time, Jim and I took drinks and hors de orves over to Elaine’s screened in porch.
Serves 4 There will be leftover chicken for another use or a second dinner. I used just 4 thighs and 2 breasts and I had plenty of leftover chicken. This is from and Everyday Food Episode on PBS.
1T + 1t vegetable oil
4 chicken leg quarters, about 3 # total.
3 bones-in, skins on chicken breast halves, about 3# total
Salt and ground pepper
1 large white onion
3 garlic cloves, minced
4 plum tomatoes, coarsely chipped
¾ C cider vinegar
2 medium carrots, diced small
1 ¼ C orzo
1. Preheat the oven to 400 degrees. In a large Dutch oven or heavy pot, heat 1T oil over high heat. Season the chicken with salt and pepper and in batches add chicken skin side down and cook until skin is golden and crisp about 7 minutes. Flip chicken and cook 3 minutes more. Transfer the chicken to a plate as you finish each patch. This is very messy.
2. Pour off all but 1 T of fat and reduce heat to medium. Add onion and cook about 5 minutes. Add garlic and cook for 1 minute more, then add the tomatoes and vinegar. Cooking until it begins to come together. Add the chicken back in skin side up and bring to a boil. Transfer the pot to the oven and bake for 30 minutes.
3. Meanwhile in a medium saucepan heat 1t of oil over medium heat. Add carrots and cook until slightly softened, about 3 minutes. Add orzo tossing to coat. Add 1 ¾ cup of water and bring to a boil, reduce heat to low and cover. Cook until water is absorbed and orzo is tender about 15 minutes. I had to add another ¼ C of water to bring it to the right consistency.
4. They said to save the breasts and half the pan sauce for later use. Serve the leg portion with the orzo. I served it all as Jim likes white meat and I like the thigh. What is left I shredded off the bone and plan to serve on salad. I was going to do it tonight, but it is cold and raining. I am taking left over lentil soup out of the freezer and making those corn muffins again from a few weeks ago.
5. Jim served a French Rhone wine that we believe we got at a wine dinner called Le Pigeoulet en Provenence Vin de Pays de Vaucluse. It was very good.
Serves 4 There will be leftover chicken for another use or a second dinner. I used just 4 thighs and 2 breasts and I had plenty of leftover chicken. This is from and Everyday Food Episode on PBS.
1T + 1t vegetable oil
4 chicken leg quarters, about 3 # total.
3 bones-in, skins on chicken breast halves, about 3# total
Salt and ground pepper
1 large white onion
3 garlic cloves, minced
4 plum tomatoes, coarsely chipped
¾ C cider vinegar
2 medium carrots, diced small
1 ¼ C orzo
1. Preheat the oven to 400 degrees. In a large Dutch oven or heavy pot, heat 1T oil over high heat. Season the chicken with salt and pepper and in batches add chicken skin side down and cook until skin is golden and crisp about 7 minutes. Flip chicken and cook 3 minutes more. Transfer the chicken to a plate as you finish each patch. This is very messy.
2. Pour off all but 1 T of fat and reduce heat to medium. Add onion and cook about 5 minutes. Add garlic and cook for 1 minute more, then add the tomatoes and vinegar. Cooking until it begins to come together. Add the chicken back in skin side up and bring to a boil. Transfer the pot to the oven and bake for 30 minutes.
3. Meanwhile in a medium saucepan heat 1t of oil over medium heat. Add carrots and cook until slightly softened, about 3 minutes. Add orzo tossing to coat. Add 1 ¾ cup of water and bring to a boil, reduce heat to low and cover. Cook until water is absorbed and orzo is tender about 15 minutes. I had to add another ¼ C of water to bring it to the right consistency.
4. They said to save the breasts and half the pan sauce for later use. Serve the leg portion with the orzo. I served it all as Jim likes white meat and I like the thigh. What is left I shredded off the bone and plan to serve on salad. I was going to do it tonight, but it is cold and raining. I am taking left over lentil soup out of the freezer and making those corn muffins again from a few weeks ago.
5. Jim served a French Rhone wine that we believe we got at a wine dinner called Le Pigeoulet en Provenence Vin de Pays de Vaucluse. It was very good.
Sunday, May 9, 2010
Skirt Steak with Brusssels Sprouts
Happy Mother’s Day! Max did not get me anything. All the special things I do for him and he couldn't even get me a card!
Last night we went to a Lebanese restaurant called Nora with our friends. We did not like the food, but the belly dancer was great. Today we played golf and of course, my back went out. My friend Linda had these heat packs for hands in her golf bag. Saved me, I got in 9 over 18 holes, along with 8 Alive. Dinner tonight was simple. It came from Everyday Food. The Brussels sprouts were wonderful. I have never had skirt steak before and did not realize that the pieces I bought were doubled over. I put Penzeys Chicago seasoning on the steak and sent Jim out to grill it. He discovered this when he went to turn them over. They seemed like something more for a sandwich. I probably will not buy them again. But the Sprouts were great.
Steak
1 ½# skirt steak, I sprinkled it with Chicago seasoning from Penzeys, grilled 5 minutes per side
Sprouts
1# Brussels sprouts, shredded, use the slicing blade of your food processor.
2T butter
Salt and pepper
2t fresh lemon juice
¼ C almonds, toasted
Jim put the steaks on the grille. I had already toasted the almonds and squeezed the lemon. When the steaks were half done, 3 minutes, I re-warmed the butter and added the shredded sprouts to the skillet. I cooked them for 5 minutes and then mixed in the almonds and lemon juice.
My back was so sore; this was a good meal to have tonight.
Jim served a wine that we had bought from an underground wine merchant in Chateauneuf du Pape. He said tonight that at the time he was not sure it would be good. It was a 2000 vintage and it was really good.
Again, Happy Mother's Day.
Last night we went to a Lebanese restaurant called Nora with our friends. We did not like the food, but the belly dancer was great. Today we played golf and of course, my back went out. My friend Linda had these heat packs for hands in her golf bag. Saved me, I got in 9 over 18 holes, along with 8 Alive. Dinner tonight was simple. It came from Everyday Food. The Brussels sprouts were wonderful. I have never had skirt steak before and did not realize that the pieces I bought were doubled over. I put Penzeys Chicago seasoning on the steak and sent Jim out to grill it. He discovered this when he went to turn them over. They seemed like something more for a sandwich. I probably will not buy them again. But the Sprouts were great.
Steak
1 ½# skirt steak, I sprinkled it with Chicago seasoning from Penzeys, grilled 5 minutes per side
Sprouts
1# Brussels sprouts, shredded, use the slicing blade of your food processor.
2T butter
Salt and pepper
2t fresh lemon juice
¼ C almonds, toasted
Jim put the steaks on the grille. I had already toasted the almonds and squeezed the lemon. When the steaks were half done, 3 minutes, I re-warmed the butter and added the shredded sprouts to the skillet. I cooked them for 5 minutes and then mixed in the almonds and lemon juice.
My back was so sore; this was a good meal to have tonight.
Jim served a wine that we had bought from an underground wine merchant in Chateauneuf du Pape. He said tonight that at the time he was not sure it would be good. It was a 2000 vintage and it was really good.
Again, Happy Mother's Day.
Saturday, May 8, 2010
Chili Relleno Breakfast Bake
Today I am doing breakfast again. This recipe came in the new Penzeys catalog. It says serves 12 and it means it. If anyone wants to come for breakfast in the next month I have plenty of leftovers. It is also 300 calories per slice, so only eat one unless you are Jim who ate 3.
½ stick of butter melted
2- 7oz. cans diced green chilies, drained
½ # chorizo sausage, chopped and browned
1 8oz. pkg. shredded cheddar cheese
1 8 oz. pkg. shredded Monterey Jack cheese
4 eggs
2C milk
1 C Biscuit Mix, Jiffy or Bisquick
1t. Chili Powder
½ t. ground pepper
Preheat the oven to 350 degrees. Poor the butter in a 9 x 13 glass baking dish. Coat the bottom and sides. Layer the chilies over the butter and top with the browned sausage, and the two cheeses. Mix the milk eggs, chili powder, pepper and Biscuit mix in a bowl and pour over the contents of the baking dish. Bake for 40 minutes until the top is golden. This molten mixture needs to cool for about 10 minutes before cutting. Penzeys served this with hash browns and fruit. I skipped the hash browns.
Jim liked it. I’m not so sure I am wild about chorizo sausage. I think I might try it again with the sausage from TN or turkey polish sausage.
½ stick of butter melted
2- 7oz. cans diced green chilies, drained
½ # chorizo sausage, chopped and browned
1 8oz. pkg. shredded cheddar cheese
1 8 oz. pkg. shredded Monterey Jack cheese
4 eggs
2C milk
1 C Biscuit Mix, Jiffy or Bisquick
1t. Chili Powder
½ t. ground pepper
Preheat the oven to 350 degrees. Poor the butter in a 9 x 13 glass baking dish. Coat the bottom and sides. Layer the chilies over the butter and top with the browned sausage, and the two cheeses. Mix the milk eggs, chili powder, pepper and Biscuit mix in a bowl and pour over the contents of the baking dish. Bake for 40 minutes until the top is golden. This molten mixture needs to cool for about 10 minutes before cutting. Penzeys served this with hash browns and fruit. I skipped the hash browns.
Jim liked it. I’m not so sure I am wild about chorizo sausage. I think I might try it again with the sausage from TN or turkey polish sausage.
Friday, May 7, 2010
Poached Salmon Nicoise
We had a salmon version of Salade Nicoise tonight. It serves 4-6, but I cut it in half. It was very good. Jim thought that tuna probably would stand up better to the olives. He ate probably the first olive of his life tonight. I gave Max one and guess what, he spit it out.
2 bay leaves
1T kosher salt
10 black peppercorns
2C white wine
2# skin on salmon fillet pieces
3 garlic cloves
1T whole grain mustard
2/3 C EVOO
2T each chopped Italian parsley and basil
2 large bunches watercress
10 small yellow-skinned new potatoes, boiled until tender and cut in half
4 hard cooked eggs cut in quarters
¼# green beans, trimmed and boiled until tender crisp
1/2C Nicoise olives
3 Roma tomatoes cut in lengthwise wedges
The recipe says takes an hour, but you can really do it at your leisure. I got this recipe out of the May issue of Sunset Magazine.
1. Toa large roasting pan, add bay leaves, salt, pepper corns, and wine. Add the salmon and enough water to cover.
2. Remove the salmon and set aside; bring the liquid to a boil, covered. Reduce to a simmer, then gently slide the salmon into liquid and simmer for 10 to 15 minutes. My salmon took a little longer as it was a little thicker than the 1”. If you are making the full recipe, buy tail sections.
3. While salmon is cooking, make the dressing. I did this in my mini-food processor. Add the garlic, mustard, vinegar. Turn on and add the oil through the top. Then open up and put in the basil and parsley. Whirl again. Don’t forget the salt. I put the dressing in a gravy boat so each could add what they wanted.
4. Remove the salmon and place on a cooling rack set on a sheet pan and chill 10 minutes. Discard the poaching liquid.
5. They have you assemble on a large serving platter. As I stated, I divided it for the two of us. Even if you are making the full amount for 6-8, I would plate it separately dividing the ingredients and serving the dressing separately.
It was very tasty. I liked the salmon better than tuna. We just had a Yellow Tale Chardonnay that I also used in the poaching liquid. If you read yesterday, I found locally 2 of the green teas and Jim found his chips.
2 bay leaves
1T kosher salt
10 black peppercorns
2C white wine
2# skin on salmon fillet pieces
3 garlic cloves
1T whole grain mustard
2/3 C EVOO
2T each chopped Italian parsley and basil
2 large bunches watercress
10 small yellow-skinned new potatoes, boiled until tender and cut in half
4 hard cooked eggs cut in quarters
¼# green beans, trimmed and boiled until tender crisp
1/2C Nicoise olives
3 Roma tomatoes cut in lengthwise wedges
The recipe says takes an hour, but you can really do it at your leisure. I got this recipe out of the May issue of Sunset Magazine.
1. Toa large roasting pan, add bay leaves, salt, pepper corns, and wine. Add the salmon and enough water to cover.
2. Remove the salmon and set aside; bring the liquid to a boil, covered. Reduce to a simmer, then gently slide the salmon into liquid and simmer for 10 to 15 minutes. My salmon took a little longer as it was a little thicker than the 1”. If you are making the full recipe, buy tail sections.
3. While salmon is cooking, make the dressing. I did this in my mini-food processor. Add the garlic, mustard, vinegar. Turn on and add the oil through the top. Then open up and put in the basil and parsley. Whirl again. Don’t forget the salt. I put the dressing in a gravy boat so each could add what they wanted.
4. Remove the salmon and place on a cooling rack set on a sheet pan and chill 10 minutes. Discard the poaching liquid.
5. They have you assemble on a large serving platter. As I stated, I divided it for the two of us. Even if you are making the full amount for 6-8, I would plate it separately dividing the ingredients and serving the dressing separately.
It was very tasty. I liked the salmon better than tuna. We just had a Yellow Tale Chardonnay that I also used in the poaching liquid. If you read yesterday, I found locally 2 of the green teas and Jim found his chips.
Thursday, May 6, 2010
Deep in the Heart of Texas
We started our trip on Thursday and our family had dinner that night at Guri de Sul. It is a Brazilian Steakhouse. They have a wonderful salad bar to start. I am not a big steak eater and found most of what was served to be too salty. I did enjoy the flank steak, shrimp and lamb chops. It is all you can eat and I am sure they lost money on Jim. All you can eat and my brother paying the bill is a dangerous combination with Jim along.
The next day we went to see my nephew’s new house. We joined up with Ann’s best friend that lives in Hawaii and her Aunt and Uncle from CA. Her Uncle was there to give Ann away as her father lives in the Philippines and could not attend. We all went to lunch at a wonderful Mexican Restaurant that no one can remember the name of, could be all the Margaritas. They had the best salsa dip for chips I have ever tasted. They should bottle and sell it. The rehearsal was really fun. My brother’s ex-wife gave a whole new meaning to Mother-in-law. I think the wedding party enjoyed jerking her chain and it was entertaining for those of us just watching. The rehearsal dinner was at a nearby Olive Garden. I had mushroom ravioli that I understand is on the standard menu. I highly recommend it.
Saturday, Jim and my brother played golf and the girls went shopping. The star of the week was a restaurant called Jaspers that is owned by Chef Kent Rathbun. I had Smoked Gulf Crab Chili Relleno with Roasted Corn, Black Beans and Jicama-Tortilla Slaw. I wish I had my camera along. The presentation was outstanding and the taste was fabulous. I forgot about my camera in my phone. I will just have to go back and have it again. This chef appears to have 3 restaurants in Dallas and has been named the best chef of the southwest by the James Beard Association. If you are anywhere near one of his restaurants, I highly recommend them. I looked; apparently he has not written a cookbook.
The next find in The Woodlands was Hubbell & Hudson Market and Bistro. This market makes any market or high end purveyor of food look 2nd class. They had every product you ever needed or hoped for. The meat and seafood counters were wonderful. They had large slabs of great chocolate and I bet 15 different kinds of bacon. I am going to go on the website later today to see what they ship. They had a Jalapeno bacon that would be fabulous for an appetizer I make. For those interested it is Hubbell&Hudson.com. I can see why Jeremy has fallen in love with Texas.
The next day we visited Jim’s cousin who has lived in the Houston area since getting married after college. I think they said 25 years. She was not as thrilled about the area as Jeremy, but south of Houston near the Space center is very different from The Woodlands. They had just moved to a new house and invited us for dinner. Debbie cooks like her Grandma Marler. There was enough food for a grand buffet with 3 different meats, multiple vegetables and her husbands’ 95 year old Grandma’s mashed potatoes. Grandma and Great-grandma were visiting from IL. We had a great visit.
The next day we left for Austin and San Antonio. Our visit to Austin started with lunch at The University of Texas Club. It is owned by Club Corp that owns our Golf Club. We have a program where we can golf or eat at any Club Corp owned facility anywhere in the world. This one is in the stadium on the campus. They had a buffet that day so we ate from the buffet. This campus is most known recently outside of Texas for educating one of the Bush twins. For those of you my age you may remember what was probably our first televised terrorist event. A young man climbed the tower in the middle of the campus and then spent hours shooting at students below. Next, we visited the Johnson Presidential Library. I hate to say this but about all I remembered of this presidency was Kennedy being shot and “Hey, hey LBJ how many kids did you kill today.” The library was truly an awakening to his many accomplishments. He started Head Start, Medicare and Medicaid among others that are a great help to our young, underprivileged and elderly people today. I think it showed that the many years that he spent in politics leading up to his Presidency helped him to get things done. He was also a great supporter and sponsor of the space program. He knew how to handle the politics that goes on here in DC. It also showed that no matter how badly a President doesn’t want to continue a war started in a predecessor’s term, it is very hard to get out of what has started. The building was done by SOM and it had their signature all over it. He really believed that a great society like ours should not have starving children and uncared for elderly and he did something about it. One impressive view is of the glass wall several stories tall that holds all his presidential papers. This is my second presidential library visit and I highly recommend them. After visiting the library we drove to San Antonio. I have always heard of the waterway there and wanted to see it. We checked in just in time for happy hour and then at dark went for our boat ride on the waterway. The boat drivers are a wealth of information about why and how the waterway was developed and the buildings along it. The waterway now is basically just a route through hotels and restaurants. You can also walk along the waterway. We had guacamole and margaritas at a Mexican restaurant called Casa Rio Mexican Foods that is supposedly German owned according to the boat man that evening. It has colorful awnings and sits right on the water. There was a duck in the water below us that had a food aggression like our Max. We fed him chips. The next day we went to the Plaza Club (Club Corp.) for lunch. I had their “award winning” green chili soup and fish tacos for lunch. We again had margaritas. This club corp. club has an excellent chef. I am going to email and see if I can get the recipe for the soup. If I do, I will share it. After lunch we visited the Alamo. I think we took a photo of me in the exact place we have a picture of my Uncle Joe cooking in front of the Alamo before being deployed in WWII. He was an army cook. However, the Alamo no longer is alone in the desert. Where then was only desert in his photo is now concrete and grass. We then walked along the waterway and had drinks along the river at the Hard Rock Café. Jim had an order of chicken wings. I had a margarita Rita. It was said to be a combo of a margarita and a mojito. That evening after Jim attended Happy Hour, we had dinner at the Saltgrass Steakhouse on the waterway. I understand it is a chain, but it was good. We both had sweet potatoes with our steak. Jim commented that they were much better than the ones I make. I pointed out that it could be the pound of butter that is was delivered with. They have a verity of sauces that you can mix with any desired cut of steak. I had a peppercorn wine sauce. It was very good. I took the rest of the bread to feed to the ducks on the way home. However, I discovered that they prefer the fried taco chips. They literally spit out the good whole wheat bread.
We found some good products in Texas that we have not seen here. The first was a salt and pepper potato chip that was not fried, brand name Popchips. The other one was Kettle Style Avocado chips from Good Health Natural foods. Jim found them both at Hubbell & Hudson. Along with 3 meals a day and happy hour snacks, Jim had to have bedtime snacks in the room. I found two additional green teas to add to my favorites. TAZO brand Green Ginger tea is even better than the China Green Tips tea. The other may be harder to find. It is called Green Tea with Lemon by a UK company called Bettys & Taylors of Harrogate North Yorkshire. There is a website so if I cannot find it at Wegman’s, I will try the website.
We had great weather. Not obnoxiously hot or humid. I understand we really lucked out. I was really impressed with something I have never seen as abundantly as in TX. Not only were there American Flags flying everywhere, but the flag of Texas was always alongside. I think Texans are very loyal to their state. Great vacation!
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