|You guessed it, applesauce!|
Tuesday, November 19, 2013
Wednesday, October 23, 2013
|A lecture and tasting in Balsamic Vinegars. We do several classes while on tour.|
|Ready for the pot~soup time! Fagioli all'uccelletto con salsiccia all'origano e mandorle!|
|Making a fresh tomato sauce for our pasta. (Salsa di pomodoro a crudo) Yes, we cooked for a day!|
|Frittata di zucchine e cipolle~ready for the oven|
|Simply a divine frittata with a splash of olive oil!|
|How fortunate to be able to be there to share in the harvest this year!|
|Ready for harvest!|
|Let me guess, your mouth is watering!|
|One of the small hilltop villages we visit while on tour.|
|Our favorite well known butcher friend, Dario, in his shop. Holding court, as usual! He is such a fine host!|
|The mornings were cool and nothing better than that smell of burning wood taking away the chill in homes ~the burning firewood was addicting. Honestly, it was hard to leave this year....counting the days until my next tour.|
Saturday, September 28, 2013
Thursday, July 25, 2013
|Grilled Romaine right off the grill!|
|One head of Romaine lettuce is cut in half and seasoned well with vinaigrette. This recipe calls for two heads of lettuce.|
Ingredients for grilled lettuce~serves 4
4T. extra virgin olive oil
1/4 t. salt
2T. red wine vinegar
3 t. of fresh chopped herbs; thyme,oregano,rosemary or 2t. of mixed dried herbs
ground pepper to taste
Remove any old dark looking leaves from the lettuce.You can to chop off the top to even things out if you wish, but I chose not to. Do leave the root intact so the lettuce will stay together. I trimmed off just a tad.
Prepare the oil,vinegar and herbs in small bowl and whisk to mix well. My daughter tried using a bottled oil and vinegar salad dressing, but did not care for the taste. She liked mine better, made from scratch and using the fresh herbs.
Turn the grill up pretty high or if you are cooking your meat or veggies already, this temperature will do the job. Before putting the lettuce on the grill, spread your prepared dressing all over with basting brush.
Grill the lettuce until lightly browned on all sides. It does not take very long at all, especially with the high heat, so watch closely.Turn with tongs every minute until all sides are brown.
Serve as soon as possible. We cut each of our halves in half again, just using one head. This way we were able to serve four smaller portions!
Sunday, July 21, 2013
|Fresh corn in season makes a great side dish!|
4 ears of fresh corn, cleaned. I looked for the really over-sized ears!
1 T. unsalted butter.
1/4 C. of turkey bacon already prepared or you can fry your own. You can use regular bacon.
1/2 C. heavy cream. I used whipping cream.
1/2 t. salt.
1 t. finely chopped green pepper.
Black pepper to your taste.
1/2 C. of minced sweet white onion.
Make certain that your corn has all the silt removed. Take a sharp knife and carefully cut down the sides of each ear, turning as you go. The kernels have a way of flying off the cob so, I placed my ears of corn in a large flat bowl while cutting. Take a dull knife and and scrape the ears again to remove excess corn milk and pulp. Set this aside. This added juice really makes your taste buds pop!
Using a heavy skillet, add the cut corn and cook while stirring for several minutes or until thoroughly cooked....it does not take very long. Add prepared bacon, cook additional minute. Remove from heat and place the skillet to the side.
In another skillet, melt the butter and add the minced onion. Saute until clear. Add the corn mixture with bacon and now add the heavy cream. Reduce heat to a low temperature and cook for another 5 minutes while stirring.
Season with salt and pepper and add the chopped green pepper before serving.
I served this with a beef tenderloin main course and fresh greens.
Tuesday, April 30, 2013
|A quick dessert for this evening!|
|I had a package of the mini-chips......decided to cap them off with chocolate.|
Saturday, April 27, 2013
|My version of Madeleines~ a gift for one of my husbands friends who just had a knee operation.|
|I baked these according to one of my favorite banana bread recipes. I am sure we all have a favorite! Just another way to bake it!|
|Have a great weekend!|
Wednesday, April 17, 2013
Saint - Jacques Aux Pommes Vapeur
When I walk into my office and glance over at the cookbooks lined up on the bookcase, I do feel guilty at times for neglecting to read these works of art. It is so easy to go on line today and search for a recipe....but there is just something so gratifying about opening a book, flipping the pages and searching for just the right recipe for a future meal.Yesterday was one of those days. I had some extra time and I also had all of the ingredients at my fingertips. ( It really ticks me off when I find something delicious to make and I don't have all the ingredients. I try so hard not to make unnecessary runs to the grocery store.) So, I grabbed The French Market written by JoAnne Harris & Fran Warde and trotted off to the kitchen to whip up and re-created this rustic regional specialty. Using ones imagination, there could be many variations to this recipe.
1 1/2 pd of small boiling potatoes. You can use white or red skinned.
7 oz. of thick bacon. I used half the package.Tear into thick strips after it has cooked.
1 T. of white vinegar.
A bunch of fresh tarragon, leaves chopped. I sprinkled a tad of dried tarragon for finishing touch.
3 T. olive oil.
Sea salt, to taste.
Freshly ground pepper, to taste.
18 medium sea scallops. I used 5 really large ones.
3 T. of unsalted butter.
Steam the potatoes until tender. Meanwhile, heat 1T. of the oil in a large skillet over medium high-heat. Add the bacon and cook until crisp, about 6 minutes. Transfer the bacon to paper towels to drain. When the potatoes are tender, cool until easy to handle and slice them into thick rounds. Mix the sliced potatoes, bacon, the remaining 2 T. of oil,vinegar and tarragon (reserve a bit for the garnish in a bowl) and season with salt and pepper.
Rinse the scallops and pat dry on paper towels. Heat the butter in a very large skillet over medium-high heat. Add the scallops and cook until golden, about 1 minute on each side. Divide the warm salad among 6 dinner plates. Top each with three scallops, sprinkle with reserved tarragon. Serve immediately.
Wednesday, March 27, 2013
|Just finished preparing the Bechamel Sauce for the spinach souffle.|
|Here you can see the spinach puree. It was heated in butter and sauteed until it just wilted then processed into a smooth puree.|
|Nothing more beautiful and perfect than an egg ~|
|Souffle aux Epinards directly from the oven.|
|Souffle au Grand Marnier, steaming hot!|
|The location of the school is directly along the river on Quai de l'Hotel de ville.|
|Certainly worth the time if you have a few extra hours on your next visit to Paris.|
Wednesday, February 06, 2013
|We taste more|
|We marvel at color|
|We drive on white roads|
|We lend a hand|
|We visit locals|
|We step down into the cellars~the experiences we share, live on....|