The best view from the kitchen. Ocean on two sides, decorated in peaceful, calming sea greens and blues with luminescent tiles on the back splash that glimmer in the sunlight like the inside of a shell.
Our feast
Watercress salad with pommegranate, goat cheese and blush vinaigrette
Roasted Turkey with California Citrus Rub (from Savory)
Stuffed Turkey breast with figs, apples and onions, rubbed with Forester Rub (Savory) and grilled
Traditional Sage Dressing
Fig and Apple Stuffing
Creamed Spinach w/ Gruyere
Braised Brussel Sprouts with Bacon
3 root mash - potato, sweet potato and parsnip
Pumpkin yeast rolls
Pecan Pie
Pumpkin Chiffon Pie
Urp....
Monday, December 1, 2008
Sunday, November 9, 2008
Butternut Squash - mmm, mmm, good
Butternut Squash Soup
1 large butternut squash (to get to the flesh, I like to chop it in half, steam in the microwave for 10 minutes and peel off the tough skin, and then chop into cubes)
1 onion, chopped
2 cloves garlic, crushed
2 tsp tarragon
8 cups chicken stock
Heat onions in a little olive oil in a large pan until soft. Stir in tarragon and let aromas release a minute or two before adding squash and stock. Simmer about 20 minutes. Puree with a stick blender in the pot or transfer to a blender and puree. Add salt and pepper to taste.
Butternut Squash Phyllo Triangles
A riff on Spanikopita...
1 Butternut squash (as above)
1/2 onion, chopped
2 tsp fresh sage chopped
4 oz cream cheese
phyllo sheets
1 stick butter melted
Heat onion in a little olive oil and cook until soft. Add sage.
Combine squash, cooked onion and cream cheese in a food processor and process until smoth.
Cool filling mixture
Cut 3 inch strips of phyllo.
Take 2 sheets of phyllo strips (cover the remaining with a damp paper towl) and brush with butter.
Place 1 tsp filling on bottom right corner of stip. Fold in a triangle, like a flag to the top of the sheet. Place on baking sheet and brush with butter.
Make as many as you have time/patience for...
Cook at 400 for 10 minutes until golden.
Uncooked triangles can be frozen.
Butternut Squash Risotto -
This is a recipe from the barefoot contessa and is the ultimate winter comfort food. Use the pancetta!!!
http://www.foodnetwork.com/recipes/ina-garten/butternut-squash-risotto-recipe/index.html
1 large butternut squash (to get to the flesh, I like to chop it in half, steam in the microwave for 10 minutes and peel off the tough skin, and then chop into cubes)
1 onion, chopped
2 cloves garlic, crushed
2 tsp tarragon
8 cups chicken stock
Heat onions in a little olive oil in a large pan until soft. Stir in tarragon and let aromas release a minute or two before adding squash and stock. Simmer about 20 minutes. Puree with a stick blender in the pot or transfer to a blender and puree. Add salt and pepper to taste.
Butternut Squash Phyllo Triangles
A riff on Spanikopita...
1 Butternut squash (as above)
1/2 onion, chopped
2 tsp fresh sage chopped
4 oz cream cheese
phyllo sheets
1 stick butter melted
Heat onion in a little olive oil and cook until soft. Add sage.
Combine squash, cooked onion and cream cheese in a food processor and process until smoth.
Cool filling mixture
Cut 3 inch strips of phyllo.
Take 2 sheets of phyllo strips (cover the remaining with a damp paper towl) and brush with butter.
Place 1 tsp filling on bottom right corner of stip. Fold in a triangle, like a flag to the top of the sheet. Place on baking sheet and brush with butter.
Make as many as you have time/patience for...
Cook at 400 for 10 minutes until golden.
Uncooked triangles can be frozen.
Butternut Squash Risotto -
This is a recipe from the barefoot contessa and is the ultimate winter comfort food. Use the pancetta!!!
http://www.foodnetwork.com/recipes/ina-garten/butternut-squash-risotto-recipe/index.html
Thursday, September 11, 2008
Golden Gazpacho
Savor the final flavors of summer with this delicious, easy soup inspired by a chef from Provence who I saw on "Diary of a Foodie" on PBS. The flavors are crisp, clean and refreshing with a little unexpected sweetness. It is also amazingly creamy
4 yellow tomatoes
2 orange tomatoes
1/4 honeydew or Israeli perfume melon (green flesh)
1/2 english cucumber, peeled
1/4 red onion, cut into chunks
1/4 cup white wine vinegar
Juice of 1 lemon
1 tablespoon olive oil
Whizz all ingredients in blender. Serve with diced yellow tomato and cucumber for garnish.
If you really want to go to town. Cut the remaining cucumber into small chunks and toss with olive oil, lemon juice and fresh basil flowers, place in soup bowl and ladle gazpacho over cucs.
4 yellow tomatoes
2 orange tomatoes
1/4 honeydew or Israeli perfume melon (green flesh)
1/2 english cucumber, peeled
1/4 red onion, cut into chunks
1/4 cup white wine vinegar
Juice of 1 lemon
1 tablespoon olive oil
Whizz all ingredients in blender. Serve with diced yellow tomato and cucumber for garnish.
If you really want to go to town. Cut the remaining cucumber into small chunks and toss with olive oil, lemon juice and fresh basil flowers, place in soup bowl and ladle gazpacho over cucs.
Thursday, September 4, 2008
Lamb Recipes
Still recovering from the DNC and busy with the start of school so all I have managed to do so far is saute some lamb chops, seasoned with olive oil, salt and pepper in a high heat pan about 4 minutes a side so they were browned and beautiful on the outside and pink and tender on the inside. The best lamb I have ever tasted. More to follow.......
FYI just bought a beautifully butchered and packaged 4H Colorado Lamb. I am Colorado Proud!
September 24th
Autumn Lamb Stew
1 lb lamb stew meat
1 onion
2 cloves garlic
1/4 cup flour
2 tbs cumin
1 tsp nutmeg
1/2 tsp ground cloves
2 tbs sweet patrika
1 bag frozen cubed butternut squash
1 cup diced prunes
Season lamb and brown in a large casserole. Remove and add onions and galic and cook until soft.
Stir in spices and cook a few minutes so they release their aromas/flavors.
Add lamb, squash and prunes. Sprinkle flour over top and stir in.
Add 6 cups chicken stock.
Bring to a low boil and then turn down heat to simmer for an hour.
Lamb Kofta
I used the shoulder steak meat for this - I ground it in my food processor with the onions, garlic and spices.
1 lb ground lamb
1/2 onion
2 cloves garlic
1 tsp cumin
3 tablespoons chopped fresh parsly
salt and pepper
Shape lamb mixture into balls or press with your hand onto wooden skewers forming a cylindrical "wrap" around the skewer.
Shallow fry balls or grill skewers. Serve with pitas, hummus, tzatski or tahini sauce.
Sticky Lamb Ribs
I must say I was a bit apprehensive about the lamb ribs. They were so good!
2 racks ribs
Dry rub - garlic salt, smoked paprika, black pepper over ribs.
Sticky sauce - 1 btle oyster sauce, 1/2 cup honey, garlic salt -mix together brush over ribs.
Place in ovenproof dish and slow cook at 225 for 4-6 hours
Heat Grill to high and grill ribs just before eating to give them a crispy crust!
Delish
Leg of Lamb
Mix together 6 cloves garlic, crushed, 3 tbs fresh rosemary, zest of one lemon, 1/4 cup olive oil, salt and pepper.
Rub all over leg of lamb day before or morning before you cook the lamb.
We usually cook our leg of lamb on the grill. Start with a preheated high grill and get a good sear on each side (about 5 minutes a side) then put the roast up on the rack, turn down head to med-high, close lid and cook (roast) until an instant read thermometer reaches 145 (rare), 155 medium, 165 well done- about 45 minutes depending on size of the leg. Remove and cover in foil to rest.
Or roast in oven at 400.
FYI just bought a beautifully butchered and packaged 4H Colorado Lamb. I am Colorado Proud!
September 24th
Autumn Lamb Stew
1 lb lamb stew meat
1 onion
2 cloves garlic
1/4 cup flour
2 tbs cumin
1 tsp nutmeg
1/2 tsp ground cloves
2 tbs sweet patrika
1 bag frozen cubed butternut squash
1 cup diced prunes
Season lamb and brown in a large casserole. Remove and add onions and galic and cook until soft.
Stir in spices and cook a few minutes so they release their aromas/flavors.
Add lamb, squash and prunes. Sprinkle flour over top and stir in.
Add 6 cups chicken stock.
Bring to a low boil and then turn down heat to simmer for an hour.
Lamb Kofta
I used the shoulder steak meat for this - I ground it in my food processor with the onions, garlic and spices.
1 lb ground lamb
1/2 onion
2 cloves garlic
1 tsp cumin
3 tablespoons chopped fresh parsly
salt and pepper
Shape lamb mixture into balls or press with your hand onto wooden skewers forming a cylindrical "wrap" around the skewer.
Shallow fry balls or grill skewers. Serve with pitas, hummus, tzatski or tahini sauce.
Sticky Lamb Ribs
I must say I was a bit apprehensive about the lamb ribs. They were so good!
2 racks ribs
Dry rub - garlic salt, smoked paprika, black pepper over ribs.
Sticky sauce - 1 btle oyster sauce, 1/2 cup honey, garlic salt -mix together brush over ribs.
Place in ovenproof dish and slow cook at 225 for 4-6 hours
Heat Grill to high and grill ribs just before eating to give them a crispy crust!
Delish
Leg of Lamb
Mix together 6 cloves garlic, crushed, 3 tbs fresh rosemary, zest of one lemon, 1/4 cup olive oil, salt and pepper.
Rub all over leg of lamb day before or morning before you cook the lamb.
We usually cook our leg of lamb on the grill. Start with a preheated high grill and get a good sear on each side (about 5 minutes a side) then put the roast up on the rack, turn down head to med-high, close lid and cook (roast) until an instant read thermometer reaches 145 (rare), 155 medium, 165 well done- about 45 minutes depending on size of the leg. Remove and cover in foil to rest.
Or roast in oven at 400.
Tuesday, September 2, 2008
Berry Patch Farm/Supporting our local farmers!
http://www.berrypatchfarms.com/
Heaven on earth in Colorado for me. A short drive up Colorado Blvd to 85 to Brighton (ish) and you are whisked far far away from the city. As we pulled into the parking lot, the first thing we saw was an adorably rotund speckled piglet (named Bacon Bits)trotting around the parking lot. The kids leaped from the car as I put in in park, thrilled to see neighborhood friends pulling up in the car next to us and straight to the red barn to grab blue baskets and hop on the tractor that would take us to the strawberry fields.
As we drove out to the strawberry fields, the kids called out the various types of produce growing along the way, peppers, chilies (spicy!), melons, tomatillos, kale (lettuce), and then the strawberries.
In full disclosure, my childhood in England has me predispoed to the PYO/UPick visit. Once I am in the fields, seeing the bright, ruby red, shiny jewels peeking out from the heart shaped, verdant leaves, my heart starts pounding and I am consumed by a desire to leave no berry behind!
So, we picked and watched ladybugs, grasshoppers, and frogs frolikcing among the plants. Then back to the farm house for lemon cucumbers, purple peppers, edamame on the "vine" and roma tomatoes and fresh basil which I roasted and turned into a delicious pasta sauce that is now frozen to enjoy throughout the winter. We came home sunkissed, sticky and a little muddy, laden with berries and goodies.
Back 2 weeks later for raspberries which were ripe and ready and now 8 containers sit in my fridge for jam making. I have been collecting local produce this past week for preserving/canning/jamming and am so excited to build a store in the basement filled with the best of the summer. I have raspberries, peaches from a neighbors tree, plums from my tree, tomatillos from our garden (cool plant!), roasted peppers and Hatch green chilies. Whew - it's a lot of work but I am enchanted with the idea that I am buying local and preserving just as in the early days. My inspiration is coming from Animal, Vegetable, Miracle by Barbara Kingsolver and while Colorado's growing season and produce don't come close to that of Virginia's there is plenty to keep me busy. I am also committed to only buying seasonal produce - no more apples from New Zealand so canning/jamming will make sure we can enjoy peaches all year long. Whew - not sure when I am going to have time to do it but I will!!!
Look for the recipes on the next post. Please feel free to share any tips b/c I am definitely a novice at all this.
Heaven on earth in Colorado for me. A short drive up Colorado Blvd to 85 to Brighton (ish) and you are whisked far far away from the city. As we pulled into the parking lot, the first thing we saw was an adorably rotund speckled piglet (named Bacon Bits)trotting around the parking lot. The kids leaped from the car as I put in in park, thrilled to see neighborhood friends pulling up in the car next to us and straight to the red barn to grab blue baskets and hop on the tractor that would take us to the strawberry fields.
As we drove out to the strawberry fields, the kids called out the various types of produce growing along the way, peppers, chilies (spicy!), melons, tomatillos, kale (lettuce), and then the strawberries.
In full disclosure, my childhood in England has me predispoed to the PYO/UPick visit. Once I am in the fields, seeing the bright, ruby red, shiny jewels peeking out from the heart shaped, verdant leaves, my heart starts pounding and I am consumed by a desire to leave no berry behind!
So, we picked and watched ladybugs, grasshoppers, and frogs frolikcing among the plants. Then back to the farm house for lemon cucumbers, purple peppers, edamame on the "vine" and roma tomatoes and fresh basil which I roasted and turned into a delicious pasta sauce that is now frozen to enjoy throughout the winter. We came home sunkissed, sticky and a little muddy, laden with berries and goodies.
Back 2 weeks later for raspberries which were ripe and ready and now 8 containers sit in my fridge for jam making. I have been collecting local produce this past week for preserving/canning/jamming and am so excited to build a store in the basement filled with the best of the summer. I have raspberries, peaches from a neighbors tree, plums from my tree, tomatillos from our garden (cool plant!), roasted peppers and Hatch green chilies. Whew - it's a lot of work but I am enchanted with the idea that I am buying local and preserving just as in the early days. My inspiration is coming from Animal, Vegetable, Miracle by Barbara Kingsolver and while Colorado's growing season and produce don't come close to that of Virginia's there is plenty to keep me busy. I am also committed to only buying seasonal produce - no more apples from New Zealand so canning/jamming will make sure we can enjoy peaches all year long. Whew - not sure when I am going to have time to do it but I will!!!
Look for the recipes on the next post. Please feel free to share any tips b/c I am definitely a novice at all this.
Saturday, August 2, 2008
Suppers in Steamy
Friday night -
New York Strips - seasoned and grilled!
Beet, Goat Cheese, Bacon and Arugula Salad with Balsamic Honey Reduction (Based on the delicious stack I enjoyed at Tables!)
head of garlic
fresh thyme
2 golden tomatoes
8 oz goat cheese
1 lb arugula
1 cup balsamic vinegar
1/2 cup honey
roasted garlic from beets
thyme
Roasted Beets
Peel beets. Place in oven proof container and sprinkle with olive oil, thyme, whole head of roasted garlic and olive oil. Roast at 350 until tender (yields to inserted paring knife)
Balsamic Honey Reduction
1 cup Balsamic vinegar
1/2 cup Honey
4 cloves of Roasted garlic
2 stalks thyme
s&p
Place in saucepan over high heat, bring to boil and simmer until reduced to syrup.
To assemble
Place arugula on platter.
Sliced roasted beets and layer ontop of arugula with sliced tomatoes. Sprinkle goat cheese ontop.
Drizzle with balsamic honey reduction. Sprinkle crumbled bacon ontop (optional)
Grilled Corn with Chipotle Lime Butter
1/2 stick butter
3 tbs dried chiptolet powder
juice of 1 lime
salt n pepper
6 corn
mix butter with butter, chipotle, and lime juice, sn p
Brush butter on corn. Grill on high until brown
Pineapple Ginger Vodka Fizzes - I defer to Lucy on those! Yummy!
Saturday Breakfast
Spinach Scrambled Eggs
I added 2 big handfuls of julienned spinach, 2 tbsp chopped flat leaf parsley and salt and pepper. If you cook scrambled eggs slowly over low heat they will be really creamy!
Farmhouse potatoes with potatoes, onions, beets, and chipolte
Microwave 2 large russet potatoes until just cooked (about 10 mins). Cut into 1 inch chunks.
Chop 2 onions and saute in olive oil until soft and transluscent, add potatoes, roasted beets (left over from Friday night) and season with chipotle chili powder, salt and pepper. Toss together til heated through and a little crispy.
Fresh fruit salad - c'mon - you got that!!!
Saturday Dinner
Grilled New Zealand Salmon with Cantaloupe Clementine Salsa
Salsa
1/2 canteloupe, finely diced -1/2 inch cube
4 clementines, peeled and segmented (canned mandarins ok in a pinch but not the same flavor)
1 jalepeno
4 tbs chopped mint
2 tbs white wine vinegar
salt and pepper
Juice of one lime
1 tbs olive oil.
Toss all ingredients together and serve with Salmon
Blue Potato Salad with Whole Grain Mustard
2 lbs blue/purple potatoes
Scrub skins and cook by brining to boil and boiling until tender (about 10 minutes)
In a large serving bowl put
1/2 cup whole grain mustard (Pommeray is what we had in Steamy)
1/4 cup white wine vinegar
2 tsp minced garlic
4 tbsp chopped chives (or green onions)
1/2 cup olive oil
Mix together.
Drain potatoes and place in bowl with dressing, stir using spoon to break up potatoes so they absorb the dressing while hot. Serve hot, warm or at room temp!
Chunky Green Salad
Fresh salad greens
Cucumber,Tomato, Red pepper all chopped into chunks
Toss with olive oil, lemon and salt and pepper.
Cherry Pie a la mode - A gorgeous Pie made by Sharon and Daphne! They used Pie Cherries from Lucy's garden. I think the secret ingredient addition of Amaretto instead of almond extract was sheer brilliance!!!!
Bookcliff Vineyards Viogner - a Colorado Wine that rocks!!! You can buy at Grape Expectations - don't be scared!
New York Strips - seasoned and grilled!
Beet, Goat Cheese, Bacon and Arugula Salad with Balsamic Honey Reduction (Based on the delicious stack I enjoyed at Tables!)
2lbs beets
olive oilhead of garlic
fresh thyme
2 golden tomatoes
8 oz goat cheese
1 lb arugula
1 cup balsamic vinegar
1/2 cup honey
roasted garlic from beets
thyme
Roasted Beets
Peel beets. Place in oven proof container and sprinkle with olive oil, thyme, whole head of roasted garlic and olive oil. Roast at 350 until tender (yields to inserted paring knife)
Balsamic Honey Reduction
1 cup Balsamic vinegar
1/2 cup Honey
4 cloves of Roasted garlic
2 stalks thyme
s&p
Place in saucepan over high heat, bring to boil and simmer until reduced to syrup.
To assemble
Place arugula on platter.
Sliced roasted beets and layer ontop of arugula with sliced tomatoes. Sprinkle goat cheese ontop.
Drizzle with balsamic honey reduction. Sprinkle crumbled bacon ontop (optional)
Grilled Corn with Chipotle Lime Butter
1/2 stick butter
3 tbs dried chiptolet powder
juice of 1 lime
salt n pepper
6 corn
mix butter with butter, chipotle, and lime juice, sn p
Brush butter on corn. Grill on high until brown
Pineapple Ginger Vodka Fizzes - I defer to Lucy on those! Yummy!
Saturday Breakfast
Spinach Scrambled Eggs
I added 2 big handfuls of julienned spinach, 2 tbsp chopped flat leaf parsley and salt and pepper. If you cook scrambled eggs slowly over low heat they will be really creamy!
Farmhouse potatoes with potatoes, onions, beets, and chipolte
Microwave 2 large russet potatoes until just cooked (about 10 mins). Cut into 1 inch chunks.
Chop 2 onions and saute in olive oil until soft and transluscent, add potatoes, roasted beets (left over from Friday night) and season with chipotle chili powder, salt and pepper. Toss together til heated through and a little crispy.
Fresh fruit salad - c'mon - you got that!!!
Saturday Dinner
Grilled New Zealand Salmon with Cantaloupe Clementine Salsa
Salsa
1/2 canteloupe, finely diced -1/2 inch cube
4 clementines, peeled and segmented (canned mandarins ok in a pinch but not the same flavor)
1 jalepeno
4 tbs chopped mint
2 tbs white wine vinegar
salt and pepper
Juice of one lime
1 tbs olive oil.
Toss all ingredients together and serve with Salmon
Blue Potato Salad with Whole Grain Mustard
2 lbs blue/purple potatoes
Scrub skins and cook by brining to boil and boiling until tender (about 10 minutes)
In a large serving bowl put
1/2 cup whole grain mustard (Pommeray is what we had in Steamy)
1/4 cup white wine vinegar
2 tsp minced garlic
4 tbsp chopped chives (or green onions)
1/2 cup olive oil
Mix together.
Drain potatoes and place in bowl with dressing, stir using spoon to break up potatoes so they absorb the dressing while hot. Serve hot, warm or at room temp!
Chunky Green Salad
Fresh salad greens
Cucumber,Tomato, Red pepper all chopped into chunks
Toss with olive oil, lemon and salt and pepper.
Cherry Pie a la mode - A gorgeous Pie made by Sharon and Daphne! They used Pie Cherries from Lucy's garden. I think the secret ingredient addition of Amaretto instead of almond extract was sheer brilliance!!!!
Bookcliff Vineyards Viogner - a Colorado Wine that rocks!!! You can buy at Grape Expectations - don't be scared!
Wednesday, July 30, 2008
It's the Cherries!
Cherry and Goat Cheese Compote
2 cups cherries, pitted and chopped
4 spring onions, finely diced
1 cup fresh mint, chopped
Juice of 1 lime
4 oz goat cheese
salt and pepper
2 tsp olive oil.
Mix together and serve with crackers. Everyone might think its beets and be pleasantly surprised.
Adding a chopped jalepeno would be yummy too - when they are taken off the FDA list!
2 cups cherries, pitted and chopped
4 spring onions, finely diced
1 cup fresh mint, chopped
Juice of 1 lime
4 oz goat cheese
salt and pepper
2 tsp olive oil.
Mix together and serve with crackers. Everyone might think its beets and be pleasantly surprised.
Adding a chopped jalepeno would be yummy too - when they are taken off the FDA list!
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