Category Archives: Recipes

{GHP} Outdoor dining, summer of ’12

10 Tuesday Jul 2012

Posted by in Entertaining, Outdoor living, Recipes, Simple Meals for the Avid Cook

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Random question:  Before I begin my post about fabulous outdoor dining I have to ask an unrelated question…does anyone besides me find it weird to abbreviate the year.  I mean when we were in the 1900s I was fine with writing ’97 or ’99 but ever since we’ve turned the corner on the century I just find it uncomfortable to type ’12 (2012).  I think it’s because I think people will think I mean 1912.  Do any of you find the abbreviated year a little odd?

On to the fun stuff.  I know its summer for at least half of the globe.  I’ve come across so many pretty outdoor dining spaces that I couldn’t resist.  I’m also including a recipe that is super easy and grill-worthy so you can cook something simple (or better yet, have someone barbecue for you), set the table and relax over a summer meal alfresco.

Now this (below) is what I call alfresco with a breeze…wouldn’t it be lovely sitting by a lake enjoying a meal?

via Brabourne Farm

Italy or France…beautiful either way.

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via Providence Ltd. Design

via Wendy Posard Design

Now this is my idea of a day at the beach!

via Brabourne Farm

I’ve said it before and I’ll say it again, wish we could grow lilacs in Southern California that looked like this.

Photo by Tara Whittaker

This is one of my favorite of this set of images…the yard looks like a dream forest.  So pretty.

Bunny Williams

As Delores over at Vignette Design said, this furniture is probably unrealistic for outdoor dining unless you have someone that can move the furniture after the dinner.

via Vignette Design

An outdoor fireplace would be nice to dine by, right?

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via Providence Ltd. Design

Even big city living can provide one with a wonderful setting for dining under the shade of an umbrella.

John Saladino

An old looking lantern hung from a tree creates a welcoming setting.

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This setting is wonderful with the lush green surrounding the table and teak chairs.

via Simply Pix tumblr

Here’s the recipe, it’s from Barefoot Contessa “Parties” book.  It makes a wonderful side dish for any grilled meat or fish and you can make it in advance, what could be better?  Use this link to print.

Orzo with Roasted Vegetables Copyright

Ingredients

  • 1 small eggplant, peeled and 3/4-inch diced
  • 1 red bell pepper, 1-inch diced
  • 1 yellow bell pepper, 1-inch diced
  • 1 red onion, peeled and 1-inch diced
  • 2 garlic cloves, minced
  • 1/3 cup good olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 pound orzo or rice-shaped pasta

For the dressing:

  • 1/3 cup freshly squeezed lemon juice (2 lemons)
  • 1/3 cup good olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

To assemble:

  • 4 scallions, minced (white and green parts)
  • 1/4 cup pignolis (pine nuts), toasted
  • 3/4 pound good feta, 1/2-inch diced (not crumbled)
  • 15 fresh basil leaves, cut into julienne

Directions

Preheat the oven to 425 degrees F.

Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis (pine nuts), feta, and basil. Check the seasonings, and serve at room temperature.

I hope you’re enjoying your summer.  Any dinning ‘out’ on your calendar?

I’m over at Centsational Girl’s recipe party…come see what’s cooking out there.  I’m also having fun with Tracie at Fishtail Cottage, she’s hosting a garden party.

{Garden} Breakfast outdoors

29 Tuesday May 2012

Posted by in Entertaining, Food, Gardens, Outdoor living, Recipes, Simple Meals for the Avid Cook

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I know I’m not alone in wanting to enjoy every possible minute outdoors before it gets too hot.  So I plan to make an extra effort to announce to Hubby in advance that we’re going to be enjoying breakfast on the patio.  {He responds so much better to change with advance notice}

To go along with dining outdoors, which always feel special, I’m sharing a recipe I found on a relatively new (to me) blog site.  Pine Cones and Acorns is written by Elizabeth and she recently posted a recipe for Cinnamon Roll Cake.  It is just what the title implies…the yummy goodness of a rich, buttery cinnamon roll in an easy, make-ahead, cake.  That with a cup of steaming hot coffee and a bit of half and half and I’m in heaven.

Note:  For original recipe visit the link above or below.  I halved the recipe since I knew I was baking for 2 and I didn’t want to be forced to eat all of it and thereby gain 5 lbs.  As a result, I cooked it in a loaf pan and baked it the night before.  I glazed it the morning I served it. It was delicious!

Pine Cones and Acorns

Cinnamon Roll Cake

Recipe adapted from Pine Cones and Acorns

Ingredients:

1 1/2  cups flour

1/8 tps salt

1/2 cup sugar

2 tsp. baking powder

3/4 cup milk

1 eggs

1 tsp. vanilla

2 Tb. butter, melted

2 sticks (1 cup) butter, softened

1/2  cup brown sugar

1 T flour

1 1/2 Tb cinnamon

nuts (optional)

Glaze: 

1/2 cup powdered sugar

1-2 Tb milk

1/2 tsp. vanilla

Directions for cake: With an electric mixer or stand-up mixer, mix flour, sugar, salt, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in 2 T melted butter. Pour batter into a greased loaf pan pan.

Directions for cinnamon mixture that goes in cake before baked:  In a large bowl, mix the 1 stick of softened butter, brown sugar, flour, cinnamon, and nuts (optional) until well combined. Drop evenly over cake batter by the tablespoon and use a knife to marble/swirl through the cake. Bake at 350 degrees for 30-45 minutes or until toothpick comes out nearly clean from center.

Directions for Glaze:  Place powdered sugar, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over cake. Serve warm or (if you prepare it the night before) at room temperature.

But wait, there’s more, with this recipe I’m including some lovely outdoor dining tablescapes, compliments of hours of on-line searching by moi!

I realize that the images are showing tables with multiple place settings but I trust  you can gather some inspiration and set your table for however many folks you are serving.

Don’t you love the little rock on each napkin to hold them if there’s a strong breeze?  I also like the small galvanized cup holding a plant.  You can get creative and informal outdoors, I say the more rustic the better.

I’ve always liked the idea of using throws when dining outdoors.  I’ve even seen them priced so reasonably online.

How lucky are these people (below).  I would love to have a body of water in my backyard to dine by.  A stream, a lake, a pond…any of those would rock my world.

I really need to update my photo portfolio of my own patio table.  This is the table we still use, but these are the “killer chairs” and now we have Kooboo wicker chairs.

Here’s the new chairs.  Very comfy and relaxing.

Party ResourcesA fireplace would be nice on a chilly morning, don’t you agree?

{via}

Do you have an outdoor dining space? 

I’m visiting Fishtail Cottage for her garden party.

{Party} Chicken fajitas recipe and dining al fresco

22 Tuesday May 2012

Posted by in Entertaining, Recipes, Simple Meals for the Avid Cook

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Happy Tuesday!

Since the warm weather has been visiting on and off, each warm day reminds me how enjoyable easy summer living can be.  I love eating outdoors and when the meal is simple, that adds to the enjoyment.

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I have included (below) a standby recipe in our house.  This is so simple and yet so tasty and while it’s not health food, it is definitely pretty low in fat grams (not that I worry about those pesky things). 🙂

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If you add a couple of courses to the fajitas, it makes for a fun, summer meal for guests.  The possibilities are endless.

1.

2.

3.

4.

5.

As the warm weather visits with more frequency I thought I’d include some delightful table settings, al fresco.  Enjoy!

Beef-and-Chicken Fajitas with Peppers and Onions Recipe

6.

Chicken Fajitas ~ Serves 4

Ingredients:

  • 4 boneless, skinless chicken breasts (a store bought roasted chicken may be substituted)
  • 3 tablespoon olive oil, divided
  • 1 yellow onion, skinned, halved and sliced thin
  • 1 red bell pepper, sliced thin
  • 1 yellow bell pepper, sliced thin
  • 1 tablespoon chili powder (or more to taste)
  • 1 teaspoon Lawry’s seasoned salt
  • 1/4 teaspoon cayenne (or to taste)
  • Fajita sized flower tortillas (corn tortillas may be substituted*), warmed just before serving in microwave
  • salsa, guacamole, chips are good accompaniment items.

Instructions:

Rub chicken breasts with 1 ½ tablespoons olive oil, salt and pepper and roast in a baking dish in 375° for 20-30 minutes, or until done (do not overcook).  Remove from oven and set aside to cool slightly.

While chicken is roasting heat large skillet with remaining 1 ½ tablespoons olive oil.  Add onion and pepper slices and spices, cook over medium heat until soft, about 10-15 minutes.  Shred chicken (or if using store bought roasted chicken remove skin, bones and shred) and add chicken and broth from baking (if oven baked at home) to pan with onion and peppers.  Cook until hot, about 5 minutes over medium high heat.  Serve on warmed tortillas with salsa, and any toppings preferred.  We sometimes top with salsa, shredded cheddar or a fresh avocado slice.

Notes

*Corn tortillas tend to tear but they are a little healthier for you.

I sometimes serve with Spanish rice and/or some Bush’s Grillin’ Black Bean Fiesta beans.

This recipe can be easily doubled for a crowd.

Images:  1-3 Party Resources; 4 Providence Ltd. Design; 5 Vignette Design;
6 My Recipes

{Garden} Let’s go on a picnic

01 Tuesday May 2012

Posted by in Food, Party Planning, Recipes, Simple Meals for the Avid Cook

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I’m not sure if it’s the spring fever that overtakes me every year when the weather warms, or the recent closing of my favorite site for resizing images, Picnik, but I’ve been thinking how enjoyable a picnic would be.

It really is one of life’s simple pleasures, doesn’t cost anything but time, and yet I’m certain it’s been years since hubby and I have packed up and made some destination our goal for a picnic.

Romantic Homes Magazine

You can prepare and pack a  picnic lunch or you can buy sandwiches and the trimmings already made for you, either way, there is something so relaxing about eating outdoors, communing with nature.

You can drive, bike or walk to the nearest suitable location, throw a blanket on the ground or on top of a park table and I guarantee the food will taste better than you remember the last time you had the very same meal.

Table setting by Roy Wood

I personally love the picnic table and benches for my picnic dining.  This setting is pretty spectacular…trees and quiet your only companion (besides you and hubby, of course!)

Pressed Picnic Sandwich, Martha Stewart Recipes

Don’t have a picnic basket, not to worry.  Visit HERE for a DIY project for making one!

Pressed Picnic Sandwich – Martha Stewart Recipes

Here’s a recipe for a pressed picnic sandwich by Martha Stewart.  I think it sounds delicious!  I’ll schedule my picnic, make it and let you know.

Ingredients

Serves 10

  • 3 medium red bell peppers
  • 1 1/2 teaspoons Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons warm water
  • Salt and freshly ground pepper
  • 1 loaf rustic Italian bread, such as ciabatta
  • 1/2 cup prepared black-olive paste
  • 8 ounces fresh goat cheese
  • 8 ounces marinated artichoke hearts
  • 6 ounces prosciutto, thinly sliced
  • 1/4 pound peppered salami, thinly sliced
  • 2 1/4 cups loosely packed mixed fresh herbs, such as basil, cilantro, or parsley

Directions

  1. Heat a grill or grill pan to hot; or heat broiler. Cook peppers until completely charred, turning frequently so all sides cook evenly, 8 to 10 minutes. Remove from heat. Place peppers in a deep bowl, and cover bowl with plastic wrap. Set bowl aside until the skins loosen and the peppers are cool enough to handle. Using your hands, rub off the charred skin, rinsing your hands frequently under cold running water. Slice peppers in half, and remove the seeds and stems. Cut flesh into 1-inch-wide strips.
  2. Make the vinaigrette: In a medium bowl, combine mustard and vinegar. Gradually whisk in olive oil. Whisk in 2 tablespoons warm water. Whisk in salt and pepper to taste, and set the vinaigrette aside.
  3. Slice loaf of bread horizontally, and remove soft crumb; reserve crumb for another use. Spread olive paste on the bottom crust, and add the pepper strips. Crumble goat cheese on top of peppers. Arrange artichoke hearts over goat cheese. Drizzle half of the reserved vinaigrette on top. Arrange prosciutto and salami over artichoke hearts. Drizzle with the remaining vinaigrette. Scatter herbs over meats. Place the top crust on sandwich.
  4. Wrap the sandwich tightly with plastic wrap. Set a weight, such as a brick or large cast-iron skillet on top for at least 1 hour. When ready to serve, slice sandwich into ten pieces.

And while we’re on Martha’s site…here are her recommendations for:

Picnic Essentials

Make sure to bring a blanket (look for one with a waterproof bottom) and other picnic essentials: plates, napkins, silverware, serving pieces, cups, lanterns or candles if it’s nighttime, condiments, a corkscrew, trash bags, paper towels, sunscreen, and bug spray.

I hope you’re having a wonderful spring and that a picnic is on your calendar.

I’m having fun at The Polohouse with the Favorite’s on the First, have a look!

{Party} Barefoot Contessa, new easy recipes, and Austin

08 Monday Aug 2011

Posted by in Family, Food, Recipes, Simple Meals for the Avid Cook, Travel

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Austin was wonderful.  HOT, but wonderful.  We always stay with Son #1, his lovely wife and now, Olivia!  Since Olivia is our first grand child we are over the moon with joy and we delight at her every move.  She is crawling and charming us with her smile.

While in Austin our kids always make it a  point to try new, well-reviewed places to eat.  I’m pretty sure I gain weight each visit but come away wishing Orange County, California had 1/4 of the fabulous places to dine.  I’m giving you the list, just in case you visit Austin sometime soon.

+ Walton’s Fancy and Staple

 

This little gem is owned by Sandra Bullock (yes, that one) and her sister.  the pastrami sandwich on pretzel bread was the best pastrami sandwich I had eaten in a very long time.  I unfortunately ate it all which left me with no room for one of their fabulous desserts.  The cafe also sports a florist and small gift shop.  It was wonderful.


+ Eastside (I actually mentioned this HERE)

I had eaten here a visit ago with Jamie’s mom (DIL).  We’ve decided to make it a tradition.  The food is delicious and many of the ingredients are grown on the grounds.  They even have a chicken coop with a wide array of chickens, their eggs are from those wonderful chickens.

This little rooster was very small for a rooster.  The baby chicks above are so cute.  I didn’t take a picture of the mom but there are a wide variety of chickens at Eastside.

+ Haddington’s

 

+ Franklin Barbecue (this was mentioned in a recent Bon Appetit as the best barbecue in the nation!  It didn’t disappoint but you have to arrive before they open to get in line.  Once they run out of brisket, ribs or any other delicious meat, they close)

When we got home I was ready for some simple recipes for easy summer meals, 87 degrees, not 107 temperatures.  I had tried a couple of recipes from Barefoot Contessa, Ina Garten’s “How easy is that?”.  Even though this recipe requires the oven, I think you will enjoy the fresh flavor of the green herbs and summer is the ideal time for salmon, right.  I prepared this with rice and a mixed green salad.  Super easy and so delicious.

image via the kitchen designer blog

Roasted Salmon with Green Herbs

Serves 6

1 (2- to 2 ½-pound) skinless salmon fillet
Kosher salt and freshly ground black pepper
¼ cup good olive oil
2 tablespoons freshly squeezed lemon juice
½ cup minced scallions, white and green parts (4 scallions)
½ cup minced fresh dill
½ cup minced fresh parsley
¼ cup dry white wine
Lemon wedges, for serving

Preheat the oven to 425 degrees.

Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.

In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.

Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.

Hope you are staying cool and enjoying the final weeks of summer.

A new recipe for a spring BBQ

25 Monday Apr 2011

Posted by in Entertaining, Flowers, Food, Outdoor living, Recipes, Simple Meals for the Avid Cook

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Image via Graphics Fairy

I’m eager for spring to show its sunny self and present us with an opportunity to dine al fresco and enjoy a yummy burger.  We’ve had a few days that have hinted at it’s permanent arrival…only to be followed by overcast, gray skies!  (I know, stop whining.  It could be worse!)

Image via French Essence

I’m normally a beef burger kind of gal but this recipe enticed me with the seasonings used and I thought maybe I could eat one healthy burger every now and then, I mean what’s the harm, right?

I mentioned Epicurious a couple of weeks ago and this “Best of Epicurious” recipe site (within their site) is chock full of deliciousness.  If you like tasty recipes that are tested by lots of readers who send in glowing reviews I urge you to link HERE.  If you’d like to print a clean copy of this recipe, click HERE.

Grilled Turkey Burgers with Cheddar & Smoky Aioli

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INGREDIENTS:

  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon coriander seeds
  • 1/2 cup mayonnaise
  • 2 tablespoons extra-virgin olive oil plus additional for brushing
  • 2 teaspoons fresh lemon juice
  • 1 1/2 teaspoons smoked paprika
  • 1 garlic clove, pressed
  • 1 pound ground dark-meat turkey
  • 4 1/3 -inch-thick red onion slices
  • 1 large or 2 small red bell peppers, quartered
  • 4 slices white cheddar cheese or Monterey Jack cheese
  • 4 sesame-seed hamburger buns
  • Arugula
  • Pickle wedges
  • Corn chips

INSTRUCTIONS:

Toast cumin seeds and coriander seeds in small skillet over medium-high heat until aromatic and slightly darker in color, shaking skillet often, about 1 1/2 minutes. Cool. Finely grind toasted seeds in spice grinder or in mortar with pestle. Whisk mayonnaise, 2 tablespoons extra-virgin olive oil, fresh lemon juice, smoked paprika, garlic, and ground spices in small bowl. Season aioli to taste with salt and pepper. DO AHEAD: Aioli can be made 1 day ahead. Cover and refrigerate.

Place turkey in medium bowl. Add 2 tablespoons aioli; mix gently. Using damp hands, divide turkey mixture into 4 equal portions, then form each into scant 3/4-inch thick patty, about 3 1/2 inches in diameter. Using thumb, make small indentation in center of each burger. DO AHEAD: Can be made 4 hours ahead. Cover and chill.

Prepare barbecue (medium-high heat). Sprinkle burgers with salt and pepper. Brush onion slices and bell pepper pieces with oil; sprinkle with salt and pepper. Grill onions and bell peppers until soft and charred, about 4 minutes per side.

Grill turkey burgers 5 minutes. Turn over; grill until almost cooked through, about 4 minutes. Top each burger with 1 cheese slice and grill until meat is cooked through and cheese melts, about 1 minute longer. Place 1 turkey burger on each of 4 bun bottoms. Arrange grilled red pepper pieces, then grilled red onion slices over. Top each with dollop of aioli and some arugula. Cover burgers with bun tops and serve with pickle wedges and corn chips.

Have you barbecued your first burger of the season yet?  If so, what’s your favorite?

 

 

Great spring recipe :: Grilled Jerk Chicken

04 Monday Apr 2011

Posted by in Food, Recipes, Simple Meals for the Avid Cook

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Now that the promise of spring weather is at hand I have been thinking of dining al fresco {which may be a bit premature} but these images from The Inside Story made me anxious to begin planning.

Image via The Inside Story~via pinterest

 

Image via The Inside Story~via tumblr

Image via Nine & Sixteen

This is the first spring I can remember when I am eager to have warm (not HOT) days and cool evenings.  I am a cool weather person by nature but this past winter has been very cool by Southern California standards and I guess I’m ready for some fun in the sun {slight exaggeration since I’m a fair skinned red-head and try to avoid direct sun exposure}.

With that in mind I figured I better get some grilling recipes ready and what better time to ask hubby to be the guinea pig on some new meals?!

Okay, I know this isn’t a guinea pig but I couldn’t resist the cute little guy with his petunia hat!  Image via Content in a Cottage

I visited one of my favorite food sites, Epicurious, and came up with this recipe (one of their top rated/reviewed chicken dishes.  I’ll let you know how it turns out.

Image by Ericka McConnell via Epicurious

Grilled Jerk Chicken

INGREDIENTS:

For jerk marinade:

  • 3 scallions, chopped
  • 4 large garlic cloves, chopped
  • 1 small onion, chopped
  • 4 to 5 fresh Scotch bonnet or habanera chiles, stemmed and seeded
  • 1/4 cup fresh lime juice
  • 2 tablespoons soy sauce
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons salt
  • 1 tablespoon packed brown sugar
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons ground allspice
  • 2 teaspoons black pepper
  • 3/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon cinnamon

For chicken:

  • 4 chicken breast halves with skin and bones (3 pounds), halved crosswise
  • 2 1/2 to 3 pounds chicken thighs and drumsticks

INSTRUCTIONS:

Make marinade:
Blend all marinade ingredients in a blender until smooth.

Marinate and grill chicken:
Divide chicken pieces and marinade between 2 sealable plastic bags. Seal bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice, 1 day.

Let chicken stand at room temperature 1 hour before cooking.

To cook chicken using a charcoal grill:
Open vents on bottom of grill and on lid. Light a large chimney of charcoal briquettes (about 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal).

When charcoal turns grayish white and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken in batches on lightly oiled rack over coals until well browned on all sides, about 3 minutes per batch. Move chicken as seared to side of grill with no coals underneath, then cook, covered with lid, until cooked through, 25 to 30 minutes more.

To cook chicken using a gas grill:
Preheat burners on high, then adjust heat to moderate. Cook chicken until well browned on all sides, 15 to 20 minutes. Adjust heat to low and cook chicken, covered with lid, until cooked through, about 25 minutes more.

Serve chicken with pineapple/papaya salsa.

Cooks’ note: · If you can’t grill, you can roast chicken in 2 large shallow (1-inch-deep) baking pans in upper and lower thirds of a 400°F oven, switching position of pans halfway through roasting, 40 to 45 minutes total. {This is the dreary/rainy day alternative}

 

Irish Stew, a simple recipe

23 Wednesday Mar 2011

Posted by in Entertaining, Food, Recipes, Simple Meals for the Avid Cook

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I realize St. Patrick’s Day is behind us but I thought I would share the recipe I prepare for the holiday.  It’s a modification of my mom’s beef soup recipe; with a bit of tweaking and some thickening of the broth you have a hearty and tasty stew good for any cool winter (or spring) evening meal.  As with so many stews, it’s better the second time you heat it so I usually make mine a day before I’m going to serve it.  Enjoy!

Image via Pioneer Woman ~ link on my GHP Home page

KB’s Irish Stew

Beef  (serves 6)

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INGREDIENTS:

2 pounds London broil, cubed, patted dry

2 tablespoons canola oil

2 tablespoons butter

4 large carrots, scrubbed and sliced

8 large mushrooms, sliced

3 medium potatoes, diced

1 large onion, diced (or you can use frozen pearl onions)

4 cups beef broth+

1/4 cup flour

1/2 cup whipping cream

1 teaspoon thyme

Salt and pepper to taste

INSTRUCTIONS:

Cube beef, trim off excess fat.  Heat oil and butter in Dutch oven over medium-high heat.  Dry beef with paper towels; season with salt and pepper; brown beef in small batches.  Once brown on all sides; continue until all beef is browned; set aside.

Next add onion and carrots, (it may be necessary to add a little more oil); add mushrooms after onion has cooked for about 2 minutes; cook until mushrooms have released their juices.  Return beef to pan and add broth and cubed potatoes.  Reduce heat to keep (medium-low heat) stew simmering; cook for 2 hours, with lid on pan.  Check periodically in case more broth is needed.

30 minutes before stew is finished, make slurry of flour and whipping cream, add to stew and stir.  Check and adjust seasonings.

Serve with crusty bread and salad.

Easy strawberry treat

07 Monday Mar 2011

Posted by in Entertaining, Food, Recipes

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I was one of 4 hostesses for a bridal shower a couple of weeks ago and I made these to go on the dessert tray.  They were easy and delicious.

I like to share…

6 ounces of mascarpone cheese, room temperature

½ teaspoon vanilla

½ teaspoon almond extract

3 tablespoons confectioners’ sugar

¼ cup sliced almonds

12-20 fresh strawberries

Rinse strawberries and cut both ends.  Use small melon baler to remove inside stem.  Allow to air dry for about 1 hour, or pat dry with paper towel.

Meanwhile toast almonds in 350° for 5-6 minutes.

Mix mascarpone cheese (cream cheese can be substituted) with hand mixer until fluffy.  Add extracts and sugar and mix until blended.

Place cheese mixture into a pastry bag with ¼” star tip.  Stuff each almond with cheese mixture.  Chill strawberries.

Add cooled, toasted almonds.  Can be made earlier in the day.

Olive love…a couple of easy appetizer recipes

11 Friday Feb 2011

Posted by in Entertaining, Food, Recipes, Simple Meals for the Avid Cook

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Ever since I was a little girl I have loved olives.  My mom always had a platter of nibbles out during family holiday feasts.  The platter included cut celery, carrots, gherkins and olives.  I would eat green olives with pimento and black olives until my mom would have to remind me to save some for our guests.  I used to put the black olives on my fingers…did you ever do that?

Image via French Essence

Anyway, here are a couple of recipes that I recently used as an appetizer and I thought I’d share them because a) they are super simple and b) because if you love olives, like me, you will love the taste of these heavenly olive-based hors d’ oeuvres.

The tapenade recipe is in this book, or you can cut and paste the recipe I’ve posted below.

I don’t think my olives came from Italy, maybe Spain, but these images of olive groves were too pretty to pass up.

Silver Palate’s Tapenade

Directions:

  1. Combine black and green olives, anchovy fillets, garlic, capers, tuna, lemon juice and basil in bowl of a food processor fitted with steel blade. Process until smooth.
  2. With motor running, dribble in the oil to make a thick, fluffy sauce. For a lighter sauce, blend in the mayonnaise.
  3. Taste, and correct seasoning. Refrigerate until ready to serve. Will keep, refrigerated, for 1 week.

AND

Italian Guacamole (Funny name for a delicious spread)

Ingredients:

  • 1 clove garlic, peeled and quartered
  • 1-15 ounce can artichoke hearts (in water), drained and quartered
  • 3 ounces *large green olives (about 10-11)
  • 1/4 cup olive oil
  • 3 tablespoons flat leaf parsley, chopped
  • 1/2 teaspoon kosher salt & 1/4 teaspoon pepper

Directions:

Place garlic in bowl of food processor along with artichoke hearts and olives.  Pulse until chopped well.  Then with processor on drizzle olive oil into mixture until assimilated.  Cover and refrigerate overnight.  Before serving mix in chopped parsley.  Serve with pita chips or crackers or sliced, fresh baguette.

*I used the large green olives from Trader Joe’s that are stuffed with jalapeno.  I took the jalapeno out of about half of the olives and left it in for the half…this gave the spread a tiny kick.