My Weakness Revealed

I suppose all of us have one weakness that we are aware of...... and we really do not like to discuss it -not hard for anyone to see what mine is, desserts. I have such a difficult time passing any window that is displaying an assortment of tasty and elegant looking desserts. What artful displays lure me to press my nose against the window, drool a bit and then reach for the camera..........I have to take pictures of everything! What for? I must admit I do it because I'm hoping to capture the talent and creativeness of these fabulous bakers in a shot and not in my mouth............Look at it as a way to not gain weight while on vacation. That does not happen all the time......a few pounds from these wonderful delights travel home with me occassionally!

Fermier Cheese

What could be more satisfying and tastier than a light meal made with a few slices of cheese stuffed into a fresh baguette and served with a side of fresh fruit.. ....for me, this is the ultimate quick and nourishing lunch when I am on the run in France.
My last visit lead me to a local village artisanal where a very kind and patient shopkeeper sliced a wonderful piece of Comte for me. This cheese is considered the most rich and popular cheese in France. Produced in the mountains of Jura, the milk from the cows is transported to the local fruitiers which are managed by a group of villages and processed immediately for production. AOC regulations are very strict with Comte cheese and those that fail to pass an acceptable score are sold as Gruyere.

And...... a thick slice of Brie makes a wonderful lunch in the park! Oh yes, don't forget a class of champagne, apples and walnuts to accompany your lunch!

Paris Calls

A Bazaar Soup

Years ago, when my son was in grade school, every December the moms organized a Holiday Bazaar. Since it was always a heavy duty day of shopping, someone suggested that a lunch be served so shoppers could have more time to spend their money -good marketing plan here! Each parent was ask to make up a batch of this soup and send it along in a well rinsed 1/2 gallon milk carton or quart jar. Also, we were to include one cup of grated Parmesan cheese sealed in a plastic bag. When we pulled up in front of the school and unloaded the kids with the soup in hand, you would have thought the students were carrying a brand new baby-instantly the car doors flew open and the soup was snatched up by a group of moms cradling the soups and rushing them into the school kitchen. Some of the more attractive quart jars were sold and taken home for dinner. The rest were placed into huge pots and kept warm for the lunch crowd. Most of the parents were very diligent in following the recipe..........we all new what we were eating! So now, I share this recipe with you on this very chilly day here in Florida, hoping to warm your souls as well as your hearts!

Saute 3-5- minutes in a small amount of oil; 1 medium onion, chopped
3 unpeeled, sliced carrots-but I peeled mine!
3 medium sized unpeeled, cut-up potaotes

Add & saute for ten minutes or more; 1 pound sliced mushrooms
1/2 head of cabbage, sliced
2 medium sliced zucchini
3 tomatoes, cut in wedges

Add and cook until the vegetables are tender. 3-4- Tbls.butter
Salt and Pepper to taste
6 cans of Cambell's Beef Consomme'
2 soup cans of tomato juice-just use the beef can to measure


This is all there is to it-simple and very delicious-not many calories! Don't forget the cheese!

A Day in Santa Fe-Market and Dinner

A different kind of flea market, but nevertheless, a market where one could spend an entire afternoon, without leaving the USA. Something by the name of "Jackalope."....hummm. I've seen pictures on postcards of these animals and they are pretty darn frightful. Someone had a wild imagination when putting the photos together to create such a pet! Anyway, here are a few of my finds of the day. There is an amazing array of items from all over the world on display in several buildings and also outside. Oh yes, the day ended at the Santa Fe Hilton, the Pinon Grill.......for dinner! Put this on your list of places to visit sometime!

Oeufs Cocotte-Baked Eggs

I'm hoping that "company" rather than" food" is the real reason that my friends come by for dinner. Sometimes the foods that I have planned to serve do not always turn out like the picture in the recipe book or closely resemble it. I have had disasters at my dinner parties..... they all can't be perfect! Once, at the home of a friend , a firey disaster struck. We had to take the fire extinguisher to the oven.............I think that made the wine taste even better! With the great company present, we had several good laughs........food was not an issue.

Getting back to the recipe I am about to post, this is very easy and has never failed me yet! You can prepare it for brunch or serve it as a starter for dinner.

For Six persons.

6 eggs
6 cassolettes
2 Tablespoons of creme fraiche or sour cream for each dish.
Salt and pepper to taste.
Fresh Chives, chopped.

Place one tablespoon of sour cream in the bottom of each cassolette. Add a pinch of salt and pepper . Place one egg in the dish and cover the egg again with one more tablespoon of sour cream. Salt and pepper once again. Sprinkle with chopped chives. Place the cassolettes in a dish(bain Marie)with hot water. Place in a preheated 400 degree oven for 20 minutes. Serve immediately.

Paris Fleas-Itching to See!

Attracted by people from all over the world, the Paris Flea Markets continue to be a conglomeration of antiguities, entertainment and shops all squeezed into a vibrant bustling area of Paris . Frequently I make the journey just to see what has been gathered up, tucked into narrow alleys and put out for display-it is a wonderful place to take picures and to spend a day. There is no "getting into" this area and "getting out" in a few hours-that's not going to happen! Nor is there a lack of food ...... Any type of food you might be desiring, you will find along the many streets throughout the Paris Flea Markets.........be sure to go on your next visit!

The Dabbawalla of Mumbai

Standing near one of the many train station exits around 11:30 a.m. every workday in Mumbai, you may witness a spectacular tradition.... have- lunch-box- will- travel ..... unfold before your very eyes. An estimated 200,000 lunches packed carefully, by mother or wife, in their distinguishable aluminum containers are transported throughout the city to workers eachday. The Dabbawallas some dressed in their traditional white kurtas and topi, pick up the lunches from home, deliver them to the workplace and then return the containers back home for another round the next day. This began when the British were unable to find suitable foods available on the streets in Mumbai. Hence, the Dabbawallas were created. Not a bad system-certainly keeps folks away from the fast food establishments and the foods from home are so much healthier for you!

A Breton Gateau

Simply effortless, I present my Breton Gateau........very much a delicious dessert or tea cake that is still assembled today using the classic technique of fusing the ingredients, a la doigt.......actually, all of your fingers will participate patting down this rich, buttery cake batter. There are numerous traditional recipes from Brittany that are availabe. I chose this recipe because it just tastes good....it is so flavorful . Put on the tea pot, slice a warm piece of cake and get ready for a mouth watering , sweet experience.

Ingredients
1 1/2 cups of sugar.
2 cups of flour.
1 teaspoon of vanilla.
6 tablespoons of room temperature butter.
5 egg yolks.
1 tablespoon of milk.
1/4 teaspoon of lemon or orange zest.

Mix all seven ingredients in a bowl and squeeze the mixture gingerly with your fingers until everything is very well mixed and blended. Press the batter evenly into a buttered springform pan. Draw lines across with fork. I turned my fork over for a smoother look. Brush the top of the batter with the milk and bake for 40 minutes or until golden brown. Cool slightly and serve warm......with a cup of tea or a side of fresh berries!

A Treasure From Italy

Prosciutto and Ham Quiche......... This one is a very intense and meaty version of the quiche Lorraine. And, it is quick and easy.
For the crust, try using a flaky pate brisee or unsweetened crust. There are scads of recipes around and I bet you have three or four tucked away somewhere.........well, go get them. We have a quiche to make!

Ingredients

Preheat oven to 425 degrees
One Pate Brisee
1 Cup of diced prosciutto
1 Cup of ham, diced
3/4 Cup of Gruyere cheese, freshly grated
3/4 cup of creme fraiche-which I made just by using buttermilk,whipping cream and lemon juice. It is absolutely delicious made this way.
2 eggs, slightly beaten
Salt and pepper to taste

Place the pate brisee in a prepared tart pan. Trim the edges to fit. Prick the dough base with a fork and cover with a plastic wrap. Place in your refrigerator and chill for one hour.

Blind bake the pastry for 20 minutes or until it starts to become a golden brown color. Cool for a few minutes. Now fill with the meats and cheese..

Beat the eggs, creme fraiche, salt and pepper and pour over the meat filling. Bake 40-45 minutes or until the filling is firm and top has a golden crust.

How easy is this? Try using one of the prepared pie crusts from the grocery if you are short on time. I have used this crust before and it works well. Happy Cooking!

Poor Mr. Pumpkin

Mr. Pumpkin is about to meet his maker-baker tomorrow, me. I have had this guy since October and just have not had the heart to slice and dice him up . Actually, I toted this silly guy back from one of my Seattle trips last fall with the intention of making my Thanksgiving pies. That idea went over big, as you can see. All the holidays are gone and he is still here-imagine something this large having difficulty disappearing! I guess it's difficult being a pumpkin now days-here today, soup tomorrow. Farewell big guy............

Some Spicy Market!

Sometimes I find myself completely off track. Not knowing how this occurs, I forget to post my articles that I intended to write . My camera is my constant companion..... I'm able to collect an abundance of interesting and intriguing subjects to write, but they are on hold and stored in my files for some other time. Need to dig more of those moments out! Long story short, I fail to post what I love doing the most and that is, writing about the inevitable myriad of new sights, wonderful smells, different foods, locations and things I experience firsthand...........
Discovering the foods of a country is very exciting for me. Everything is so tempting. Most regions have their traditions and distinctive foods. I embrace these different foods with an opened mind knowing if I rejected something, and it would really have to be unpleasant, there could be some hurt feelings.That does not happen often. We all enjoy trying new things when we are away from our normal surroundings. Sensory overload....absolutey love it!
Frequently my time is spent visiting any kind of market that is within my reach and only if my husband will stop the car!" I will only be a few minutes darling, honey, whatever."....Just let me walk around and check to see if there is something really incredible here today."
Standing and watching people religously choose their foods or the sellers shouting out prices dazzles my senses.....I love to see this process unfold! There actually is so much that really goes on in community markets, it is difficult to take it all in. How many recipes get exchanged with friends? There is music playing at times and maybe a place to sit and sip a glass of local wine-(need to go find Al now.) He will have to park the car......"oh, look at the spices! "
You are viewing one section of the grand spice market in Istanbul.There were spices that I had never heard of nor knew what to do with. One thing that was passed on to me that I will happily share is that spices usually loose their potency in six months. There are many in my cupboard that need discarded. Guess I better get busy in the kitchen.

Gratin Dauphinois-Potatoes Gratin

One of the many wonderful reasons I love this dish is that it reheats and reheats again, very well. Steak was on the menu the other night and I needed something to accompany this manly meal, something hearty, hot and delicious. This potato dish is one of my favorites as it is so wonderfully rich and very creamy. However, as you can tell from the photo, it makes a rather large portion...... not a problem. The next evening we just scooped up a heaping spoonful and reheated it in the microwave. Still delicious!


POTATOES GRATIN
1 1/2 to 2 pounds of potatoes.
A few pinches of nutmeg
4 tablespoons of butter
2 Cups of heavy cream and 1/2 cup milk
Salt and pepper to taste
3/4 cup of grated Swiss or Gruyere Cheese
1 crushed garlic,then chopped finely
Shallow baking dish or gratin dish


Heat up your oven to 350 degrees. Slice the potatoes as thin as you can, but not as thin as for chips. Place them in a bowl of ice cold water . This will prevent the potatoes from turning color while you are peeling and also deletes the starch . I threw in a few ice cubes to speed up the process! Drain and spin dry. Wrap the chilled potatoes in a towel until you are ready to use.
Heat the butter ,milk and cream in large pan. Do not let the cream mixture boil. Add the potatoes, salt and pepper and garlic. Simmer for 10 minutes. Add the nutmeg.
Pour into a prepared baking dish, spreading the potatoes out evenly. Sprinkle the top with the cheese. Bake until bubbling and the top is a golden brown for 40 minutes.

New Year's Resolutions?

I have started to make my list, but I don't know where to begin.........meanwhile, maybe you can think of a few to share with all of us. Until then, enjoy your Holiday Celebrations and time with your family and friends. Happy Cooking!

Happy Holidays To You!

Wishing all my blogger friends, A Wonderful Holiday...............

Mom's Easy Breakfast Casserole

My mother usually visits for the holidays, but this time she decided to remain home. I can't blame her- you never know "where" you may end up during this time of year if you are flying! She is also 84 years young....mom deserves a break from visiting once in awhile!
We normally start our Christmas day with a lavish brunch. When my kids were younger, they didn't want to take the time to eat. They headed right for the gifts under the tree.....after all, it was Christmas morning! Now, they are starving when they walk through the door and anxiously wait for me to hand them a plate! "Let's eat! "
Yesterday I prepared the casserole and placed it in the freezer. I am out of room in the frig! It's wonderful in that respect because it freezes so well. Along with the casserole, I will be serving a quiche, assorted breads, muffins and rolls, fresh fruits and mimosas and not necessarily in that order!

SAUSAGE CASSEROLE
2 lbs.pork sausage
1 cup of chopped green pepper
1 cup of freshly sliced mushrooms
3 T. of butter
2 t.of curry powder
3 T. of flour
1 1/3 Cup of milk-lowfat works just fine.

Fry the sausage . Drain most of the fat away, save a small amount . Add the green peppers, mushrooms and saute. Place mixture in another bowl while you use the same pan to blend the flour and butter, while gradually adding the milk until the mixture has a wonderful thickness. You now have a white sauce! Add the curry. Add salt and pepper to taste. Cook one minute. Mix the sausage and vegetables with the white sauce. Mix well and place in buttered casserole baking dish. Sprinkle with bread crumbs amd parmesean cheese. Bake 30 minutes at 350 degrees.

Frankincense

So, what is this stuff? I hear this word around "Christmas-time" a lot. Well, I am about to show you.
Somewhere in the Middle East I encountered a tree, a man dressed all in white and a camel. I was not very intrigued with the camel.....I'm assuming he provided the transportation to this desolate spot in the desert for the man in white. I arrived in a motorized vehicle and certainly had the wrong walking sandles on! This was one rocky barron region with a few scraggly trees scattered in clumps. Among the trees I saw one had a deep scar, probably similar to what we might expect to see if you were collecting rubber tree sap. Frankincense is nothing more than tree sap. When the tree bark is cut, out flows a milk like substance, the sap. This sap clings to the tree, running down the sides at a very slow pace. Sap can remain attached for three months or longer to dry out. It hardens and is picked from the tree and gathered in baskets, sorted and sold. As you can see, I had to purchase some. After all, I was at a market.........you never know what you will find.

The Dreaded Fruitcake,Think Again!

Some time ago, I read a humorous article on fruitcakes. I read there were actually four Wisemen bearing gifts, however, the fourth Wiseman was ask to remain at home-he wanted to bring a fruitcake. Everyone relates to the fruitcake as "the gift that keeps on giving"....Actually, you can send me one anytime you feel like tossing it into a snowbank! I enjoy eating homemade fruitcakes.....what a difference there is between the cakes bought in the grocery, mail ordered and the fruitcakes made by your favorite aunt or next door neighbor.
Last weekend I was one of four judges invited to Historic Port Gamble, Washington, to judge the towns Third Annual Fruitcake Contest. These cakes are truly special occassion cakes and many that we judged were recipes based on origins of tradition-they melted in your mouth! I could hardly wait to taste each cake as a slice was delicately passed in front of me.
For those of us who truly cultivate the art of eating fruitcakes, this was hard work! We were judging thirteen cakes this year, and hopefully more next year. One might not expect it to take the better part of the afternoon, but we finally turned in our results two hours later. As the decision to find the perfect fruitcake drew to a close, I noticed several participants looking through the window anticipating the results. They all deserved a medal this year as there were no dreaded fruitcakes to judge this day.

Sausage, Apple and Cheese Pie

This is what the pie looks like....enjoy!

Dinner In One Dish

I'm not one to try complicated recipes..........period! I enjoy cooking with fresh ingredients, vegetables that are in season and want to spend as little time in the kitchen as possible. Then, I came across this recipe from LHJ...... It is a sausage, apple and cheese pie. I had to doctor it up some because I did not have all the called for ingredients, but I think it tasted wonderful with my adaptations.
I tried to condense this recipe as much as possible as many of the steps are things we already know how to do-why repeat eveything! Here goes........


Sausage, Apple and Cheese Pie
1 pound of cooked (grease drained) sweet sausage, not in casings.
2 cups of red chopped onions.
1 Granny Smith apple, peeled and diced into 1/3 inch size.
1/2 cup white cranberry juice.
1 Tablespoon of balsamic vinegar.
2 Tablespoons of freshly chopped sage.
1 cup of freshly sliced mushrooms.
1 prepared piecrust, 2 sheets, thawed.
1 1/4 cup of milk.
4 eggs
1 cup of shredded Gruyere cheese- plain Swiss will work.

After cooking the sausage, drain the excess grease and cool. Save a bit of the grease for saute process. Break the sausage into smaller pieces.
Cook onion, season with salt and pepper, until golden brown. Add apple and 1 tablespoon of the sage. Cook for three minutes. Stir in juice and vinegar and reduce.Transfer to bowl and cool.
Heat oven to 375 degrees. Lightly coat with grease, a springform pan.
Roll out the dough into a 13 inch round and place into pan, slightly pleating or over-lapping the sides. Prick the dough all over and freeze until firm. Roll out the other pastry sheet and cut into 1/2 strips to make the lattice top. Place these strips on a cookie sheet and put in freezer to chill. They are much easier to work with when chilled. Fill the lined pan with whatever you use to weigh the crust down when precooking. Bake until crust is light brown. Cool.
Whisk the eggs and milk together and stir in sausage mixture.. Add the cheese and rest of sage. You can beat another egg to brush the top of the lattice if desired-I didn't. Much of the egg mixture came to the surface anyway. Wrap the outside of the pan with foil incase of a leak. Mine did leak some.
Bake until filling is set, about 1 hour. Garnish with fresh sage and serve warm.

All Decked Out-Paris 2006

This isn't exactly a recipe or blog on food today, however, you will find a few pots and pans dancing and enticing table settings . Fervent beliefs in decorating, the French window designers continue to artfully design and sculpt their creations for the upcoming holiday season. It is truly through their educated eyes and amazing confidence that we see such a display of talent in store windows throughout Paris- enjoy and celebrate the season-