My Own Sweet Thyme

Simple Salmon

2013-06-13T06:00:00.000-05:00

Suddenly, Summer!

Suddenly, it’s summer. Do I sound surprised? Truly it has been years since I have felt summer bearing down on my bare shoulders before it actually arrived on the calendar. But here I am, sleeveless, drinking iced tea, watching my ice cream melt as fast as I can eat it and planning backyard barbecues before the middle of June. Can’t you just hear the smile in my voice!

To me, summer means easing back. It means sipping tea in the shade and planning easy menus around whatever beautiful thing you happen to find at the market, whether its fresh picked corn, crisp green beans, fragrant peaches or a perfectly ripe watermelon. Sometimes that one thing may be so perfect it IS the menu. Other times you may find so much lovely freshness you can’t decide and dinner becomes a feast, all the better for inviting in the neighbors you catch sight of over the fence or for looking forward to tomorrow’s leftovers….when you won’t even need to turn on the oven or grill.

Taking it Easy

Salmon is probably my favorite entrée. It goes great with a variety of bright summer fruits and vegetables and, once cooked, its light fresh color provides a nice visual relief to the luscious ripe beauty of summer sides.

Salmon is also easy. It tastes wonderful unadorned. The creative addition of a few seasonings isn’t even necessary, though it can take the experience up a notch and add to the presentation. Choose from a light sprinkle of salt, a few grinds of black pepper, a little drizzle of melted butter or olive oil, a seasoning rub, a few snipped herbs, whatever you have in the garden: dill, basil, rosemary, parsley, chives, thyme. Slice a lemon or lime thinly or squeeze on a little of its juice. Choose one of the above, or several. Sprinkle or scatter across the fish with enthusiasm.

Simple Salmon

One or more salmon or steelhead fillets, approximately ½- 1 inch thick in the center.

Your choice of salt, pepper, fresh snipped herbs, thinly sliced citrus, minced onion, drizzle of oil or butter, if desired.

1. Preheat oven to 350F.

2. Line a baking sheet with aluminum foil. Arrange fish fillet(s), skin-side down, on the aluminum foil.

3. If you like, sprinkle fish with a pinch of salt and a few grinds of black pepper. (Be careful not to oversalt before baking. More salt can be added after baking, to taste.) Drizzle with a little olive oil or melted butter and scatter a few thin slices of citrus fruit, a few bits of minced onion or some snipped, dill, chives or other fresh herbs, if desired. Remember that this step is optional.

4. Place fish in preheated oven for approximately 15 minutes, or until fish flakes easily when pierced with a fork and/or appears opaque throughout.

5. Serve and Enjoy!

Tips from The Team

This is my husband’s go-to dish for entertaining, indoors or out. As such, here are a few comments from the Grill-master:

- Look for salmon fillets with large sections between the veins of fat.

- For the most uniform cooking it is best to choose a center cut that is the same thickness on both ends. On the other hand, I love it when the edges of the fillet are thinner. Those edges tend to crisp in the baking process and add a contrast of texture to the soft smooth center.

- Your fillet of fish will come with skin on one side. Don’t worry about the skin. Simply lay the fillet, skin side down, on foil if you like, for easy cleanup. When the fish has cooked through it will (cooperatively) slide away from it’s skin most often leaving the skin stuck to the foil as it releases it’s tasty flesh.

- Same on the grill – Place the fish on a piece of foil. Dress as desired. Slide the foil onto the grill rack and cook on a hot grill, lid down, for 16 minutes, checking occasionally. Do not turn.

Sweet Strawberry Salsa

2013-06-06T17:32:00.000-05:00

Following Recipes?

Sometimes I just can’t follow a recipe to save my life. Last weekend, inspired by a beautiful picture from Kitchen Parade I had pinned to a board at Pinterest, I set out to make Alanna’s Strawberry Salsa. I bought the ingredients I needed: a box of strawberries that smelled heavenly, kiwis, a lime.

Back home I went out to cut a few sprigs from the chocolate mint plant thriving just outside my back door. There, before I even got started, I began to get side-tracked. I noticed the cinnamon basil growing nearby. I planted it this spring because it was pretty and sounded unusual but I never really know what to do with it. I pulled a leaf and crushed it between my fingers breathing in the scent. It did smell like cinnamon and cinnamon was in Alanna’s recipe. I cut a few sprigs and added them to my small bundle of mint.

Inside, I sliced the strawberries. As I reached for the apple I noticed some jicama that was left over from another recipe and decided to use it instead. It added its own agreeable note of crunch. Then I threw in some finely chopped fresh pineapple that hadn’t fit into a fruit salad I made earlier for brunch.

Remembering the discovery from a few seasons ago that balsamic vinegar is delightful with strawberries, I decided to substitute it for the lime juice in the recipe and stir in a little brown sugar for sweetness. Mixing things together I made a last minute decision to dial up the spicy notes of mint and basil with a pinch of fresh minced ginger.

The Benefit of Circumstance

Sometimes I think those kitchen improvisations are for the best. Salsas, like salads, often benefit when they are embellished with a little of this, a little of that, whatever you have on hand that tastes wonderful and makes an interesting combination. Better that than following the recipe to a tee without taking circumstances into account as I did for the Cantaloupe Salsa I also had on the menu.

I found cantaloupe at the market, precut in a plastic container. Trusting that it wouldn’t be cut if it wasn’t ripe I took it home. After chopping it I found it had no more taste than the jicama and far less of an interesting texture. Lesson: don’t use any fruit in a fruit salsa if it isn’t wonderfully ripe. It might look pretty but it won’t taste good. The sweetness is necessary to balance the spice and to allow the flavors to meld properly. That Cantaloupe Salsa is gorgeous but it still tastes like onions and feels like hot peppers without any of the sweet appeal that is intended.

The Strawberry Salsa, on the other hand, was fragrant, tart-sweet, and just a little spicy. Good strawberries made a good salsa and allowed for a creative revelation of ingredients. Had I followed Alanna’s recipe more closely I’m sure it would have been delicious but adapting it to the realities of my own kitchen at that moment made it my own Sweet Strawberry Salsa. Maybe those kiwis that I forgot all about adding at the end will even inspire another recipe adaptation next time I'm in the kitchen.

~~~

Note: If you enjoy reading about the experiences of Uncle Hal and other folks from the early 20^th century, be sure to read Alanna’s sweet post where she introduces us to Strawberry Bill.

Blueberry Salsa, Cantaloupe Salsa and Sweet Strawberry Salsa

Sweet Strawberry Salsa

Inspired by Alanna's Strawberry Salsa with Cinnamon-Sweet Baked Tortilla Chips at www.KitchenParade.com

1 Tablespoon balsamic vinegar

1 Tablespoon brown sugar

1½ cups strawberries, diced

½ cup jicama, cut in fine matchsticks or diced

½ cup pineapple, diced

1 Tablespoon cinnamon basil, chopped

1 Tablespoon chocolate mint, chopped

¼ - ½ teaspoon fresh ginger, minced

In a small bowl or cup, stir together the balsamic vinegar and brown sugar until sugar is dissolved.

Combine the remaining ingredients. Pour the vinegar-sugar mixture over all and gently toss to coat.

Place in the refrigerator until ready to serve, allowing at least 20 minutes or so for the flavors to meld.

Serve with Baked Cinnamon Tortilla Chips (recipe beow) or other chips of your choice.

Baked Cinnamon Tortilla Chips

6-8 small flour tortillas

Nonstick cooking spray

2 Tablespoons granulated sugar

½ teaspoon ground cinnamon

Preheat oven to 375F.

In a small bowl or cup, stir together the sugar and cinnamon. Set aside.

Using a pizza cutter, if you have one, or a knife, cut the tortillas into 8 wedges each.

Place a wire cooling rack on a large baking sheet. Arrange the tortilla wedges on top of the rack in a single layer. (Not all chips will fit at one time. I baked two pans full.)

Once arranged as efficiently as possible, spray the tortilla wedges lightly with non-stick cooking spray.

Sprinkle the cinnamon sugar over the tortilla wedges as evenly as possible. (Remember to save some for the second pan of chips.)

Bake at 375F for 12- 15 minutes, or until lightly brown and crispy.

Enjoy!

The Charm of Wild Hibiscus

2013-05-31T18:15:00.001-05:00

A Champagne Season

It’s champagne season here at My Own Sweet Thyme. My husband and I celebrate our wedding anniversary and birthdays within the space of a single month. I am always looking for ways to make each occasion special and nothing says “This occasion is special!” quite like champagne.

Making each occasion unique can be more of a challenge. Even champagne occasions can begin to blur in our memory if our approach to raising a toast is always the same. That’s why I took special note of an article about Champagne Cocktails that ran in the Wall Street Journal some time ago. It offered advice for impressive embellishments that add interest to a simple glass of champagne.

Easy Embellishment

Among the “super-easy champagne drinks” suggested, my favorite was a Hibiscus Royale. This drink added a single wild hibiscus flower to the bottom of a bubbling flute of champagne. There the beautiful syrup-drenched blossom unfolded in response to the caress of the bubbles and infused the champagne with a layered scarlet sweetness along with the subtle essence of red fruit.

Eager to recreate that drink at home I shopped for Wild Hibiscus Flowers, without luck. Finally, I ordered them on-line but by the time my jar arrived another champagne season had run its course. I unpacked the box and stowed the small dark jar in my pantry.

Sweet Memories

Now I find myself in another place and time….remembering that pretty drink. The Wild Hibiscus Flowers are easier to find now, in fact I saw them on the shelf at The Fresh Market the other day, just in time for another champagne season to unfold. This season those exotic little blossoms will add a unique twist to our anniversary toast. Then, at the bottom of the glass, is an invitation to taste something new (the wild hibiscus flowers themselves are said to taste of rhubarb and raspberries.) So often it is those sweet and simple touches that can make all the difference.

Wild Hibiscus Champagne Cocktails

dry champagne

a jar of wild hibiscus flowers in syrup

Spoon one wild hibiscus flower into the bottom of a champagne flute arranging it so that the petals are pointed upward.

Drizzle a few drops to a full teaspoon of syrup from the jar over the hibiscus flower.

Pour champagne over the hibiscus flower to fill.

Enjoy!

Lunch at The Pour House

2013-05-29T08:26:00.000-05:00

Roadside Alliteration

On a leisurely road trip east from Memphis, Nashville is ideally situated as a first stop: a place to stretch your legs, maybe do a little shopping, and get a good lunch. We have followed this roadmap several times now and have yet to be disappointed. On our last trip that good lunch came from The Pour House.

Located near the convergence of I-65 and I-40, near downtown, The Pour House was a practical stop on our way to Louisville. This urban roadhouse promised a menu of Burgers, Bourbon and Brews. As a fan of alliteration, as well as the three items listed, I was hopeful it would provide a satisfying midday meal.

A Taste of Things to Come

The necessary valet parking gave our arrival an unexpected touch of class. Inside we found a spacious dining room bathed in light. To one side of the large dining area was a stage that promised live entertainment in the evenings. To the other was a long bar. Instead of windows, numerous glass-paned garage doors invited in the light and separated interior from exterior space. When we arrived several were rolled open allowing easy access to outdoor dining.

The Pour House offered a nice selection of beer and an amazing selection of bourbons. Why the focus on bourbon? It seems that one of the owners hails from the great state of Kentucky, our afternoon’s destination, where 95% of all bourbon is produced. All the same, since we were on the road with more miles to travel before the day was through, I ordered Iced Tea instead and was delighted to sip it just inside the large open garage doors on a pleasant afternoon.

Burgers and Fixin’s

Without studying the menu too hard I ordered the Bleu Cheese Burger. I like blue cheese but am sometimes wary of ordering it on a burger because the combination can be overly salty. Perhaps I was persuaded by the promise of bourbon cooked onions on top. Or maybe it was the sliced avocado. In any case, it was an excellent choice. I ordered it without horseradish or other dressing, as I always do, and with a side of grilled asparagus.

The menu offered a nice variety of Fixin’s (sides). Besides the grilled asparagus the menu included beer battered mushrooms, grilled vegetable skewers and sweet potato fries. I was pleased with the asparagus, casually stacked beside my burger, and thought it was a great alternative to the expected fries.

My burger, piled high with the onions, bleu cheese, arugula, tomato and avocado slices, was inspired. The meat was well cooked, not too tightly packed, and flavorful. The blue cheese was tasty but not too salty or overpowering. The avocado was nicely ripe, providing the perfect foil to the tang of the blue cheese and the bourbon onions added just a hint of warmly complex flavor. All together it composed a very excellent burger.

Taking it Home

I was the last one to finish, as usual. As I sipped the last of my tea the waitress brought our receipt and offered to refill our iced teas to go. We accepted and got back on the road.

I think we will stop at The Pour House again. I’ll probably even order the same thing. I liked the atmosphere, the service was adequate and the food was good. In fact, I’ve been thinking about that burger regularly since we left. It’s the simple things really. I am now loving the idea of adding avocado slices to a homemade blue cheese burger in my own backyard. I’m even thinking I’ll saute a few slices of onion in a little bourbon to go on top. I never really thought of that exact combination before but at the moment that Bleu Cheese Burger is haunting me and promising to be one of my favorite tastes of the summer.

Forbidden Rice Salad with Ginger Dressing

2013-05-26T09:00:00.000-05:00

Would you like to add a touch of drama to you picnic fare this summer? Here is a wholesome salad that can do the job. Not only is it beautiful and easy to prepare but its main ingredient has a long history and a reputation as forbidden.

Shopping at Costco for wholesome grains I was intrigued when I found a bag of black rice. I was drawn to it, remembering a forbidden rice salad I had purchased from the deli at Whole Foods earlier. I had wondered then where I might find the handsome nutty black rice it was made from. I could see the possibilities in the darkly intriguing color alone.

This was the first recipe I tried and it’s a winner. Simple and straightforward it works with the elegant purplish-black of the rice and adds a few splashes of flavorful color in the cranberries and green onions. Then, with reference back to the Chinese origins (where the rice earned its title of forbidden, because it was deemed too fine for anyone but the emperor), adds a modest amount of Ginger Dressing to spice things up. Nutty, tangy, chewy, and fragrant this impressive yet simple salad is sure to please.

Forbidden Rice Salad with Ginger Dressing

Adapted from a recipe on the back of the bag of Nature’s Earthly Choice Black Rice

1 Tablespoon hazelnut oil or peanut oil

1 cup uncooked black rice

2 cups water

1 teaspoon vegetable bouillon

1/3 cup pecans, toasted and chopped

¼ cup dried cranberries

3 green onions, chopped on the diagonal

1/3 to ½ cup Ginger Dressing (I used Newman’s Own low-fat Sesame Ginger)

Heat oil in a medium saucepan or skillet. When shimmery, add the rice and sauté, stirring occasionally, until toasted (approximately two minutes.)

Add the water and bouillon to the skillet, stirring to mix. Bring to a boil then reduce heat to medium-low. Cover and cook for about 35 minutes, or until rice is tender. Remove from heat and allow it to cool.

When cool, combine the rice mixture, pecans, cranberries, green onions and ginger dressing in a large bowl. Store in the refrigerator. Serve cool or at room temperature.

Note: For a homemade Ginger Dressing try the one I use on this Wild Rice Salad with Ginger Dressing.

Enjoy!

Tennessee Traditions - Bacon Apple Pie

2013-05-19T16:25:00.003-05:00

Tennessee Tradition

Only a few miles south of I-40, between Memphis and Downtown Nashville, lies a Tennessee tradition. There, along TN highway 100, sits the Loveless Cafe, a destination that has served weary travelers for more than 60 years.

Though it has seen a number of important transitions during that time it still offers guests a good southern meal and homemade biscuits made from the same recipe used by the original owner, Annie Loveless, back in the mid-1900’s.

I don’t know that I would have found the Loveless Cafe on my own. Though highway 100 was once a well-traveled route, these days we traverse the Tennessee countryside mostly by Interstate. It wasn’t until I looked up Nashville highlights at Southern Living Travel that I learned about the Loveless Cafe. It made both their list of "7 Nashville Restaurants You Gotta Try" and "Must-See Sites in Nashville". With such high praise from a trusted source we made a point to take that short detour south of 1-40 on our next trip through Nashville.

Taking a Detour

We stopped by in the early afternoon one Friday. The place was packed. Our wait for a table was expected to be thirty minutes or so but the day was nice and there were lots of things to divert us while we waited. We walked across the parking lot to a building just beyond the restaurant and looked around the Hams & Jams Country Market. We passed on the "Make Biscuits, Not War" T-shirts but bought some nostalgic sodas in glass bottles. Back outside we sat at a picnic table near the highway sign and let the taste of root beer and orange sipped from the cold glass take us back some.

Once seated, we learned that this is the place to go for a crash course in country cuisine. The menu includes fried chicken, livers or gizzards with a dish of gravy, fried pork chops, pit-cooked pork barbecue, Southern-fried catfish and even country ham and red eye gravy along with a wide variety of side dishes. The meal comes with a substantial plate of biscuits and a variety of fruit preserves. And if that’s not enough to tempt your taste buds, how about a slice of Goo-Goo Cluster Pie (based on yet another Tennessee tradition)! To wash it all down you can get a big glass of tea, sweet or unsweet, or even a taste of moonshine in a petite mason jar mug.

Roadside Souvenirs

We enjoyed our lunch. The food was good and the conversation was even better. The home-style menu gave us occasion to remember the way Mammaw used to serve country ham steaks and red eye gravy made from strong black coffee for holiday dinners. We laughed about Uncle Hal’s dessert of homemade biscuits and Karo syrup and the way my Dad cooked chicken livers, gizzards and any number of other obscure country delicacies back in the day. We talked about Aunt Hen’s days as a waitress at several of the roadside restaurants that once did a big business along highway 42 before progress diverted travelers from the highways to the interstates. As we walked back to our car I think we all took something more from the experience than just our leftovers and souvenir moonshine jar.

Back home I took inspiration from the Loveless Cafe to the next level when I found their “legendary recipe” for Bacon Apple Pie. This recipe transcends the label of "legend" by daring to combine the sweet charm of a home-style lattice topped fruit pie with the enduring salty savor of an ingredient that approaches contemporary cult status: bacon.

Sweet Inspiration

When I found this recipe I had to smile! The synergy seemed so obvious and yet, while I have cooked bacon in some interesting ways, I have never thought of using it to top an apple pie. (Of course I would have never thought to make a bacon scented candle either but Yankee Candle is giving that a try.)

Though the recipe is featured right on the Loveless Cafe website I followed it mainly in concept. I used my friend’s favorite pie crust recipe along with the basic outline from my own recipe for Rustic Apple Pie. With reference to the Loveless Cafe’s recipe I added a pinch of cardamon to the filling and then topped the pie with the thinnest sliced bacon I could easily find at my local grocery store.

I had my doubts when I put it in the oven. I like my bacon crispy and I wondered if the bacon topping would really cook through. And, while I like to use bacon drippings to flavor green beans and potatoes I wasn’t too sure I would like the way it seasoned an apple pie filling.

Conflicts and Complements

Out of the oven, I was pleasantly surprised. The bacon cooked through and was close to crispy. Using a pair of kitchen shears to pre-cut the bacon lattice into wedges before slicing the pie, it was easy to divide and the slices were plated prettily.

From there it got a little confusing. I would normally top a slice of apple pie with whipped cream or ice cream but felt a little conflicted about scooping either on top of bacon. I had a late thought that it might be appropriate to top it with a dollop of mayonnaise but since I don’t keep the stuff in my house I let that thought pass. In the end I served the pie unadorned.

The reviews were good, especially from the men. The tangy sweet taste of spiced apples was well complemented by the salty bacon and the contrasting textures of the crispy lattice over a soft filing cradled in a flaky pastry were appealing. My husband ate every bite of his and then suggested it might be even better served as an entrée for breakfast or brunch than as an after dinner dessert.

Bacon Apple Pie

Adapted from The Loveless Cafe’s Legendary Recipes

Pastry for a single crust pie

¾ cup sugar

¼ cup flour

¼ teaspoon cardamon

½ teaspoon nutmeg

1 teaspoon cinnamon

dash of salt

6 cups apples, peeled, cored and thinly sliced

8 -12 slices uncooked bacon

Gently line a 9-inch pie plate with the prepared pastry. Set aside.

Mix sugar, flour, cardamon, nutmeg, cinnamon and salt in a small bowl. Sprinkle this mixture over the sliced apples and toss to coat. Turn the apples into the prepared crust.

Starting at the center of the pie, spread the uncooked bacon slices across the filling weaving them over and under in a lattice pattern as you go. (You should have approximately 5 strips of bacon running horizontally and another 5 strips vertically.) Trim the bacon strips evenly to the outer edge of the pie dish and gently roll the ends into the crust. (The bacon will shrink somewhat while baking.)

Cover the pie loosely with aluminum foil. Bake 55 minutes at 350F.

Remove the foil. Turn the heat up to 425F and continue baking for another 25 – 30 minutes or until the crust is golden and the bacon is cooked through.

Remove the pie and allow to rest on a wire rack until cool enough to cut.

For an even appearance use kitchen shears to cut through the bacon lattice before slicing through the pie with a knife.

Serve and enjoy!

Note: If this recipe appeals to you, you might want to take it a step further. This morning I discovered that The Loveless Cafe is sponsoring a Bacon Party Challenge. Buy some bacon, get creative, take pictures and submit. You could win a year’s supple (that’s 52 pounds) of bacon!

Deadline: July 1.

Dijon Blue Chicken Salad

2013-05-15T06:00:00.000-05:00

Warming Up to….

With summer just a few degrees away, my dinner cravings take a sharp turn from meat and heavy side dishes cooked in the oven to grilled entrees and creative salads using fresh ingredients, simply prepared.

This salad recipe, from a food feature in The Commercial Appeal, makes the transition beautifully. It uses fresh ingredients, ever mindful of their tender texture and bright appearance, and dresses them with the bold transitional flavor of a country Dijon mustard marinade.

…the Dijon Blues

This is a chicken salad like I have never tasted chicken salad before. Not only does it avoid mayonnaise (a big plus in my book), it uses the sassy sophistication of Dijon mustard to both marinate the chicken and dress the salad. Balancing the bold flavor and earthy color of country Dijon are bright bites of asparagus, slivers of red onion and chunks of bell pepper. To seal the deal these lovely contrasts of flavor and texture are accented with a handful of sharp yet creamy blue cheese crumbles.

Served with a fresh green salad and crusty roll, or alongside a bed of brown rice, Dijon Blue Chicken Salad makes an interesting and satisfying addition to a warm weather menu.

Dijon Blue Chicken Salad

from a recipe by Jennifer Chandler for The Commercial Appeal

3 or 4 servings

1 lb. boneless, skinless chicken breasts

4 Tablespoons olive oil, divided

3 Tablespoons Dijon mustard, divided

1 lb. pencil-thin asparagus, cleaned and trimmed

½ cup thinly sliced red onion

½ cup sliced red bell pepper

½ cup sliced yellow or orange bell pepper

salt and pepper

½ cup crumbled blue cheese

In a shallow pan, whisk together 2 Tablespoons olive oil and 2 Tablespoons Dijon mustard (I like the texture of country Dijon but any Dijon will do).

Add the chicken breasts to the dish, turning to completely coat in the mustard mixture. Cover and refrigerate for at least 30 minutes.

Meanwhile: Cut asparagus into bite sized pieces.

Heat a large skillet over medium heat. Add 1 Tablespoon olive oil and heat until shimmery. Add the asparagus and cook, stirring frequently, for a minute or two.

Add the onion and bell pepper slices to the skillet. Continue cooking, stirring frequently, until tender, approximately 5 minutes. Set aside to cool.

When you are ready to cook, season the chicken with salt and pepper and grill over hot coals, or under the broiler, cooking approximately 7 minutes on each side, or until cooked through (to an internal temperature of 165F.)

Allow cooked chicken to rest for 5 minutes. Slice thinly, against the grain. Set aside to cool to room temperature.

In a large bowl, toss together the chicken, asparagus, onion, and bell pepper. Add the remaining 1 Tablespoon of mustard and 1 Tablespoon of oil. Toss to coat.

Add the blue cheese crumbles. Toss gently. Season with salt and pepper to taste.

Serve salad chilled or at room temperature. It can even be made the day before and stored in the refrigerator until ready to serve.

Enjoy!

A Bowl of Tea at the Golden Pavilion

2013-05-09T06:36:00.001-05:00

From my Japan journals:

It is the stuff of dreams: a tiered pavilion, dressed in gold leaf, standing in a pristine garden. The image is framed by a wooded hillside and boldly reflected in a tranquil pond. Even the sunlight falls like a golden veil on a humid summer afternoon.

Gold is a symbol of prosperity and purity. We think of the streets of heaven paved in gold. Gold suggests comfort, hope and security. Gold is big and bold and self-assured.

Among the temples skirting the edge of Kyoto, Kinkakuji, the Golden Pavilion, stands out. It is one of the most popular tourist attractions, not only in Kyoto but in all of Japan. It is beautiful and evocative, an elegant structure in an harmonious setting.

Beyond the Golden Pavilion and through the garden stands a teahouse. It is open to guests and offers a bowl of matcha and a sweet. Shoes are left outside and guests are ushered to a space on the tatami mats. A bowl of frothy green tea is promptly served along with a single tea sweet on a small plate.

Here at Kinkakuji, that sweet is firm, like sculpted sugar, and flecked with gold. The surface is impressed with a small image of the Golden Pavilion itself. The firm shell is filled with sweet red bean paste. The hostess motions for each guest to eat the sweet first, then sip the matcha quickly, before the tea settles.

On my tongue the sweetness of the gold flecked wagashi is intense, so intense that my children do not finish theirs. The thick green matcha that follows is bitter to my lips but when it meets the lingering sweetness on my tongue the flavors harmonize to an agreeable balance. The two blend, developing a complex and pleasing symmetry.

I am fascinated. The recess is brief; the interlude of a few sips of tea following a single sweet, refreshing. I tuck the experience away for further reflection.

Outside the teahouse I buy a small box of the gold flecked sweets, a souvenir of this new discovery. Then we continue our journey out the gate and along the roadway toward Ryoanji.

Marinated Bourbon Steak

2013-05-03T21:36:00.000-05:00

An Agreeable Subject

At times food photography can be a joy. The subject sits there still and without objection. It can easily be moved to various settings, with light falling on it at different angles. When there is nothing to get cold and no one waiting at the table, hungry and ready to eat, I love photographing what I create in the kitchen.

At other times, the challenges involved in photographing dinner can be frustrating. Fresh off the grill this Bourbon Marinated Steak was beautiful, the aroma tantalizing. Eager to share this simple recipe in time for Derby Day I took the steak from the grill near twilight on a cloudy evening and did my best to get a decent shot before the steak got cold and my diners rebelled.

A Good Choice

I wish I could say I knew enough about photography that you could see my success. Gladly I am a little better at choosing recipes than camera settings for low light situations. What I can say is that the steaks were delicious, with a flavor hinting at bourbon’s oaky complexity without being overpowered by it’s strength.

Serve these delicious steaks as a main course or slice them thin and serve them on little Rosemary Biscuits as a hearty appetizers that gives a nod to the Bluegrass State.

Marinated Bourbon Steak

From an old magazine clipping of unknown origin

½ cup bourbon

2 Tablespoons lemon juice

2 teaspoons brown sugar

½ teaspoon cracked black pepper

2 (1-inch) beef top loin strip steaks (about 1½ lbs)

In a shallow pan, stir together the bourbon, lemon juice, brown sugar and cracked black pepper until the sugar is dissolved.

Add the steaks to the dish, turning to completely coat in the marinade. Cover and refrigerate for at least 4 hours, turning occasionally.

When ready to cook, remove steaks and discard marinade.

Grill over hot coals (around 425F) with lid down for 7 to 8 minutes on each side or until done as desired.

Serve as is or slice and serve sandwiched on small Rosemary Biscuits.

Enjoy!

Kentucky Derby Bars

2013-04-30T11:26:00.000-05:00

Derby Dining

It is a gorgeous late-April Tuesday here in the mid-south. The weather is warm, the sun is bright and the azaleas are in bloom. So what’s on the mind of this Kentucky native? What I’ll be eating this Derby Day, of course!

With the Kentucky Derby less than a week away it’s time to make plans. When I’m not looking up photos of inspired Derby Hats, I’m looking through my recipes. While I treasure the tradition of Derby Pie I have been giving some thought to portion control.

Spreading the Wealth

Cut into a Derby Pie as if it were any other, divide it into the expected six or eight wedges, and you may need to monitor those who indulge for signs of Sugar Shock! While it is a delicious pie it is very rich and a challenge to fully enjoy in large doses. Instead, wouldn’t it be nice to bake the same great taste into a shape that is easier to share in smaller, but equally delicious, portions?

This recipe for Derby Bars call for the same secret ingredients as Aunt Hen's Brownie Pie (with the addition of bourbon, if you like), but transforms them into a bar cookie that spreads the nut-studded chocolate-y wealth of a dessert for eight into thirty or so delicious four-bite portions. They are the perfect size for sharing with friends at a Derby Party buffet or for snacking on anytime.

Derby Bars

Pastry for a one-crust pie shell

½ cup butter

½ cup white sugar

½ cup brown sugar

2 eggs

1 teaspoon vanilla

½ cup flour

1 cup chocolate chips

1 cup nuts (usually walnuts or pecans)

2 Tablespoons bourbon (optional)

Preheat oven to 375F.

Crust:

Roll dough for a one-crust pie shell into a rectangle and use it to line the bottom of a small jelly-roll pan, approximately 9" x 13".

Prick the bottom of the crust with a fork.

Bake at 375F for 10 minutes.

Remove from oven and set aside to cool while you prepare the filling.

Filling:

Melt butter until soft.

In a large mixing bowl stir together the butter, sugar, eggs and vanilla until smooth.

Stir in flour, then chocolate chips and nuts.

Finally, stir in the bourbon, if desired.

Spoon the mixture onto the prepared crust, spreading it evenly to cover.

Bake at 375F for 20 – 25 minutes, or until set and golden.

Remove from oven and cool on a wire rack.

When cool, cut into 1½ - 2 inch squares.

Makes approximately 3 dozen bars.

Enjoy!

Rosemary Biscuits

2013-04-25T06:00:00.000-05:00

Nothing Special…

On first glance, Rosemary Biscuits are really nothing all that special. They are just biscuits after all, a staple of everyday meals in my family for generations.

They aren’t complicated. Stir together some flour, baking powder and salt. Cut in some butter. Stir in the buttermilk… or cream if you dare.

Then add a little rosemary, chopped fresh from the garden. If it’s blooming, all the better. Don’t bother separating the beautiful little flowers. Let them be a part of the equation, adding a hint of color.

….May Be the Best Thing You Ever Tasted

Is the outcome ordinary? No doubt. But try to tell me that as I wait expectantly, breathing in the aroma of fresh rosemary filling the kitchen. Try to convince me when I am hungry, and they are fresh out of the oven.

Warm, with a touch of butter generously spread across their broken halves like balm, melting and sinking into their soft pillowy folds, even without the addition of a piece of cheese or a sliver of good country ham, I’ll tell you they are special, maybe even the best thing I ever tasted.

But that’s just me. You’ll have to try them for yourself to see if you agree.

Rosemary Biscuits

2 cups flour

1 Tablespoon chopped fresh rosemary leaves

1/3 cup butter

2/3 cup buttermilk, milk or cream

2½ teaspoons baking powder

½ teaspoon salt

Preheat oven to 425F.

In a large mixing bowl, whisk together the flour, baking powder and salt.

Cut in the butter until the mixture resembles coarse meal.

Add the buttermilk (or milk, or cream) and mix just until the dough holds together.

Turn the dough onto a floured board and knead lightly.

Roll dough into a rectangle. Fold it in half and roll to a ½-inch thickness (or slightly thinner for little biscuits).

Cut into rounds with the top of a glass or other cutter. (I used an egg cup for the biscuits in the photos.)

Place close together on a greased baking sheet.

Bake at 425F for 12-15 minutes, or until golden.

Makes approximately 2½ dozen little biscuits, or close to a dozen regular sized biscuits.

Notes: These little biscuits are a perfect size for hors d’oeuvres. Break them in half, smear on a little mustard or butter and slip slivers of country ham or marinated grilled steak in the center. Pile them on a plate and share with friends.

They are also good as a side for lunch or dinner and the small side makes it perfectly fine to enjoy several without overindulging.

If rosemary is abundant in your garden lay a small branch across your oven rack and toast it as you preheat the oven. The fragrance of the rosemary will scent the kitchen with a clean savor.

If you’d like to try something a little different there are endless subtle variations. Here, inspired by what was blooming in the garden, I added rosemary to a basic biscuit recipe. You might want to change the tune by adding a different herb, a few crumbles of blue or another favorite cheese, or even a bit of leftover ham or breakfast sausage, to the dough.

My Old Kentucky (Country) Ham

2013-04-20T21:16:00.000-05:00

Regional Peculiarities

It’s that time of year again….when the azaleas and dogwoods begin to blossom and strains of Stephen Foster (and Dan Fogelberg) start running through my head.

Kentucky Derby season is like an alarm clock going off in my brain, an inescapable mark on my internal calendar, reminding me of those regional peculiarities that have been ingrained in my psyche since childhood.

That alarm clock usually makes me hungry. Thoughts of growing up on the banks of the Ohio are braided with culinary traditions from fish fries to family picnics to Sunday dinners, southern style. Though I was always a picky eater my memories remain rich with many fond flavors, some of which take some work to recreate.

Unique Cuisine

Among those flavors I think of Country Ham as particularly unique and a bit mysterious. As a girl I was wary of its dark color and dense texture. My grandmother sometimes served Country Ham steaks with Red Eye Gravy when we gathered at her house for our Sunday meal.

Country Ham slices were also a breakfast favorite that could be found on the menu at the diners my Dad liked to eat at in small towns around the state. For breakfast it was served along with eggs, biscuits and grits. Country Ham was also considered fine party fare, cut into thin slivers and nestled in the heart of tiny biscuits that were then piled on a platter.

I liked ham in general and was willing to give Country Ham a try but the strong and complex flavor of a well-aged ham was more than my palate could truly appreciate at the time. I was willing to give it the benefit of the doubt but limited my indulgence to a bite or two at a time, food for thought when years as well as miles would eventually separate me from such traditional fare.

Looking Back

My brother, who moved out west even before I did, once shared his thoughts on Country Ham:

It isn’t often we see country ham out here. Wal-Mart Superstores sometimes have a brand from Arkansas in the meat section of their groceries, though I haven’t noticed it lately. Cracker Barrel restaurant usually has some to sell in their store section but I’ve never tried cooking one and don’t know where it is from. Smithfield Hams from Virginia are supposed to be especially good but I don’t think we’ve ever had one. Kentucky Hams are the best I’ve cooked…

most folks out here don’t seem to have heard of country ham or know how to cook it or eat it. If you throw it in the oven and treat it like a regular ham it must be dreadful. We do the long soak with multiple changes of water to reduce salt content, boiling it until basically done, then a final baking stage in glaze to make it smell wonderful and sweeten the taste. A really well aged old ham, sliced paper thin and eaten on a beaten biscuit with unsalted butter, is up there with really great caviar, sushi, whatever. I’ll take a bite then suck in air to fill my palate with the savoury aroma and taste elements. It is divine. On the other hand, cutting a big thick slice and making a ham sandwich with it misses the point entirely. It is all in how you eat and prepare it.

Another thing with leftover country ham is to fry a slice up, add coffee to the drippings in the skillet to make red-eye gravy, and serve it for breakfast with fried eggs and grits. I think I ate that at the Melrose with you one time, I certainly had it there on occasion. One of our railroad cookbooks has the L&N’s recipe for it but there really isn’t any magic other than having leftover cooked country ham that was done right and good black coffee for the gravy. But that again is something folks don’t seem aware of out here.

Hanging a Ham

His comments sparked my interest. As I remembered those small bites from childhood I wondered how that salty cured ham would taste to me now and I decided to order one for myself. After considering several sources I settled on Finchville Farms because they use only a few natural ingredients to preserve the ham according to a traditional recipe, the business is family owned and based in Kentucky and the website was easy to navigate.

When it arrived it was neatly wrapped in white cloth. I wondered at the joint of meat swaddled inside this pristine packaging. I thought of unwrapping it to get a better look but I wasn’t sure I would know how to rewrap it securely. I thought of cooking it but….this was a whole ham. It weighed 15 pounds. I thought it better to wait for the right time, a good dose of courage and plenty of company before diving into that process.

Instead I hung it in the garage as suggested. My intention was to cook it for a summer party but then the summer was late showing up and by the time it finally arrived I had lost all social inclination. The ham waited, hanging on its nail for the better part of a year, dripping a little from time to time. My sons occasionally complained of hitting their head on it when they went to get a soda from the refrigerator nearby.

Unwrapping the Mystery

Though my social aspirations never returned my curiosity finally got the better of me. After a year of dodging the ham as I passed through the garage I took it down from its nail and opened the wrapping to expose a ham that was not as scary as I had sometimes imagined.

From hook to table was a long and sometimes primitive process. Once I had discarded the wrappings I took a stiff brush and scrubbed the hard skin of the ham to remove all mold and debris. The next step was to soak it for a good long while. Various sources suggest anywhere from overnight to several days as the optimal time for soaking, changing the water several times in the process to reduce the saltiness of the meat. After soaking the ham is boiled or baked, then cooled and stripped of skin before trimming the fat as desired. Finally, just before serving, the ham can be scored and glazed in a slow oven to sweeten the flavor and the final presentation.

Cooking a Country Ham

1 whole country ham

lots of water

3 or 4 bay leaves (optional)

1/2 cup brown sugar (optional)

1 Tablespoon whole allspice (optional)

a handful of whole cloves

1 cup brown sugar

1 cup apple cider, or orange juice

Scrub the ham under running water with a stiff brush to remove all traces of mold and other debris.

Cover the ham with water and soak for 24 hours, changing the water several times during the process. (I soaked my ham in a clean sink.)

Drain and scrub again, lightly this time, before transferring the ham to a large pot or pan. Cover the ham at least halfway (but not completely) with water. If desired, you may add the bay leaves, 1/2 cup of brown sugar and whole allspice to the cooking liquid. Bring to a simmer. Cover and cook 20 minutes per pound turning the ham from side to side in the liquid now and then. (I cooked mine in a large deep roasting pan and covered it tightly with heavy duty aluminum foil since no other lid was available.)

Cool the ham in the liquid. When cool enough to manage, remove the skin and trim the fat as desired to make a smooth surface. Refrigerate until ready to finish for a meal.

Shortly before serving remove the ham from the refrigerator. Score the fat side lightly in a criss-cross diamond pattern. Stud the marks where the lines cross with whole cloves. Pour the juice or cider over the ham and pat 1 cup of brown sugar on top.

Place the ham in a slow oven (325F) until the glaze begins to bubble and brown. Remove ham from the oven and slice thin to serve.

Notes: Leftover ham can be stored in the refrigerator for weeks (the Finchville Farms website says that cured country ham, wrapped to prevent drying out, will keep in the refrigerator up to one month). It can also be wrapped and frozen for later use.

I was surprised by the white specks in the sliced ham. At first I was a little concerned but after looking into it I learned that these are actually a prized feature of a well-aged ham.

From Out of Kentucky Kitchens by Marion Flexner, "When sliced the meat will be of a dark reddish-brown color, flecked with white. (Strangers have thought such hams spoiled and refused to eat them. But they were wrong, for the white specks are medals of merit. By them you can tell the genuine article.)"

Another source, Country Ham by Dan Gill, explains, "During the aging process, proteins are broken down by enzymes and other natural processes into flavorful peptides and amino acids. Free glutamates give hams the savory and appealing "umami" qualities and over time, enough of the amino acid tyrosine is released to crystallize into the deposits that my father referred to as white flecks."

In summary, the white specks are a good thing!

Enjoy!

Celebrating Graduation

2013-04-09T10:42:00.002-05:00

Graduation Season

Spring is here and Graduation is on the minds of many anxious students and their parents. Colleges have been chosen, plans made and now it is time for proms, parties, and a season of new beginnings.

Last year I was deep in the midst of that change with two children graduating. Meanwhile we were planning to move across the country and my husband was spending much of his time working a couple of thousand miles from home. I was cleaning out our house and trying to help my friends plan a graduation party for our boys who had been great friends since elementary school.

This Time Last Year

What a difference a year can make! Last year was a whirlwind and I found little time for recording the journey while I was caught up in it. Thankfully I have pictures! Looking back through my camera roll from last year I am reminded of how wonderfully talented my friends (including Carolyn over at Carolyn Smith Designs) are and what a great job they did in planning, organizing and pulling off a graduation party that was a fun and enriching experience for all involved.

One of our biggest challenges was finding a space appropriate to the event. Feeling the party would be too large and parking too scarce at any of our houses, we needed a rental space and we wanted it to be close to home. When plans to host the celebration at a favorite restaurant fell through we scrambled for an alternate location.

Transformation

The small town assembly hall we found fit most of our needs for space and parking but would require a lot of set-up and added decoration to meet our expectations.

Soon brainstorming sessions and Pinterest boards turned into drawings and lists. Tasks were assigned and distributed as a plan came together to turn the unadorned space into a comfortable party room decked out in school colors.

The transformation of our rented hall began bright and early on the morning of the party. As the sun rose high we hung preassembled decorations, draping fabric attached to dowel rods from the ceiling and suspending a metallic backdrop featuring a large "2012" photo collage behind the graduate tables.

Table space was set up along the wall for each graduate to display a framed photo collage, a gift card holder and other personal memorabilia.

Tables were dressed where the guests and graduates could socialize.

Refreshment

The dessert display commanded special attention designed to include everyone's favorites. White paper covered textbooks lifted cake stands into position to display a wide variety of cupcakes. Burlap and rick-rack covered risers displayed a series of large glass canisters to hold our grads favorite cookies. Burlap and gingham covered cans were filled with wrapped candy and mason jars held dipped pretzel logs and red and black licorice sticks. I added Snickerdoodle Cupcakes, Oreo Truffles and Snickerdoodle Blondies to an assortment of homemade treats that would rival any small town bake sale.

White table covers were decorated with black and white photos of the graduates clipped with clothespins to a piece of twine draped along the length of the table.

Individual sized cartons of milk and striped paper straws completed the dessert theme and chalkboard-ready foam board, cut to size and edged with brown tape to resemble old-fashioned school blackboards, added a nice touch to the decor.

Passing the Baton

The group effort ended in smiles and laughter. The graduates were feted and the parents spent. After an efficient clean-up that included lots of hugs and a few tears we wrapped up our celebration and passed the baton to the class of 2013 as we moved on to the next phase of the journey.

Christi's Creative Nut Cookies

2013-04-02T07:00:00.000-05:00

A Forgotten Voice

I have been a writer all my life. Even before I could actually form the letters myself I would tell stories to my Dad and ask him to write them down for me. They weren’t exactly literary treasures but, in those days, I never doubted the authenticity of my creative spirit.

As I grew older something happened and those stories began to fade. No longer convinced that my stories were worth sharing my voice was hushed and I let it grow cold with hardly a thought to rekindle it. Then a friend convinced me to take a Wildfire Writing workshop from my now good friend and writing coach, Christi Krug.

Starting a Fire

Christi’s workshop reminded me of the silent writer still inside and offered me the tools to ignite that voice again. Over five years and 400 blog posts later, I am still writing and expressing my creative voice through a variety of media.

Now Christi has woven those tools into a new book, Burn Wild: A Writer’s Guide to Creative Breakthrough. In her book she offers warm encouragement as well as short exercises, or Sparks, to help rekindle those creative fires and break through obstacles that commonly challenge a creative life.

And Baking some Cookies

While Christi is a successful author and teacher her creative interests are not limited to writing alone. I love that in the midst of the excitement of launching a new book she thought not only of making cookies but of sharing them across the miles through a guest post:

Christi's Recipe: As a highly creative person, I love to bake things I can experiment with, finding new flavor combinations and texture possibilities. Yet as a writer and writing coach, I don’t spend a lot of time in the kitchen. Further, being gluten sensitive narrows my choices. However, I’ve found the perfect base cookie recipe that is gluten-free, quick, easy, delicious, and allows for plenty of experimentation. Lesson: there is always a way to indulge your creative freedom, and your sweet tooth, if you’re willing to put forth positive intentions.

The basic recipe is simple:

Christi’s Creative Nut Cookies

From Christi Krug’s Creative Kitchen

1 Cup Nut Butter

1 egg

¾ Cup Sugar

Bake at 300 degrees for 10 - 15 minutes

Hint: parchment paper makes for easier separation.

Sweetness hint: Increase or decrease sugar depending on preference.

Now here are the fun ways I mix things up:

Nut Butters

Tahini (sesame) butter

½ cup Tahini and ½ cup peanut butter

Chunky peanut butter

Ground hazelnuts

Ground almonds

Ground cashews

Flavorings

1 teaspoon vanilla

1 teaspoon almond flavoring

Sweeteners

organic cane sugar

agave syrup

honey

(add more dry ingredients if using liquid sweetener)

Add-ins

lemon zest

orange zest

raspberry jam centers

chocolate or white chocolate chips

chopped nuts

shredded coconut

sesame seeds

Lisa's Notes: When I first saw Christi’s recipe I had to smile. I actually had that recipe, in it’s most basic form, written on an old sticky note in plain sight. I must have asked her for it long ago but, as so often happens, I had put off actually trying it for ages.

Finally trying it for myself, I started with:

¾ cup all-natural peanut butter

¼ cup tahini

¼ cup white sugar

½ cup turbinado sugar

1 egg

½ teaspoon vanilla

I mixed the ingredients in a medium mixing bowl until well combined and used a 1¼-inch cookie scoop to form the dough into Tablespoon-sized balls of dough placing them 2 inches apart on a parchment lined baking sheet. I flattened the dough slightly with a fork before placing them in the oven to bake 15 minutes at 300F.

Now that I have tried them, I really don’t know what I was waiting for. They are simple, healthful, gluten-free, inspiring ……and best of all, delicious! These cookies have big peanut butter cookie taste with just a hint of the exotic in the flavor of the tahini and the sandy crunch of the turbinado sugar. I really couldn’t eat just one!

So try them….and while they are nestled in the oven take a moment to check out Christi’s blog, Kindling, and her new book Burn Wild, released just this week on Amazon.

Enjoy!

Curried Deviled Eggs

2013-03-31T16:18:00.000-05:00

Pretty Leftovers

Everyone loves those beautiful colored eggs that decorate the Easter holiday. They are so pretty nestled into baskets, topping sweet breads and dressing up the table. It is hard to resist dying a dozen or more to celebrate the season. Once Easter morning is past, however, it is always a challenge to think of how to use up the leftover hard-boiled eggs.

My family loves Deviled Eggs. Unfortunately in their traditional composition I don’t. My aversion to a prominent ingredient in this simple down-home staple is lastingly ingrained.

But I do think Deviled Eggs are pretty. I fondly remember my Dad asking me to dress his Deviled Eggs with a pretty dusting of paprika some holiday long past. I loved the way the crimson spice drifted across the yellow and white as I gently shook the spice jar.

Trying Something New

This year, taking inventory of the hard-boiled eggs in my kitchen, I decided it was time that I turned over a new leaf and found a recipe for some Deviled Eggs of my own. Besides I saw some cute little Deviled Egg Chicks on Facebook and, overwhelmed with an appreciation for cute foods as I often am this time of year, I wanted to try making them myself.

I considered using mayonnaise, even found a small jar of the stuff, but as I persistently put off opening it I had another idea. I decided to substitute an ingredient I do have some appreciation for – Nonfat Greek Yogurt.

This recipe is based on one I found on the Oikos Greek Yogurt website. The curry powder and Tabasco sauce add a nice spark of sophisticated spice. And, for those of you who do appreciate mayonnaise, substituting it for the plain Greek yogurt should work fine too.

Curried Deviled Eggs

adapted from www.oikosyogurt.com

8 hard boiled eggs

¼ cup plain Greek yogurt

1 tsp Dijon mustard

½ teaspoon curry powder (I used madras hot curry powder)

1/8 teaspoon hot sauce (I used Tabasco)

pinch of salt

paprika, for garnish

To hard-boil eggs: Place eggs in a large pot. Cover eggs with water. Place pot over medium high heat and bring to a boil. Reduce heat until only very small bubbles are coming up from the bottom of the pan. Cover pot and continue to cook at a low simmer for 10 – 15 minutes.

Remove from heat, drain water and fill pot with cold water. Change the water several times to cool the eggs. Refrigerate until ready to use.

To make Deviled Eggs:

Peel 8 hard-boiled eggs. Cut eggs in half length-wise. Carefully remove the egg yolks leaving the whites intact.

Place yolks in a small mixing bowl. Mash with a fork. Add the Greek yogurt, mustard, curry powder, hot sauce and salt. Mix with a fork until smooth.

Fill the cavity in the egg whites with the yolk mixture, mounding it up above the top surface. (You can fill the egg whites by scooping the yolk mixture into a Ziploc bag, sealing the top and cutting a lower corner from the bag to pipe the mixture through. Or you can just use a spoon to scoop the yolk mixture into the eggs whites.)

Dust tops of filled eggs with paprika and arrange the eggs on a serving plate.

To make Deviled Egg Chicks:

Instead of paprika, for garnish you will need

Carrots

Cracked black peppercorns or black olives

Cut several ¼-inch slices crosswise from the wide end of a carrot. Cut small wedges from the slices to use as beaks.

Dice black olive slices into tiny bits to use for eyes or lightly crack black peppercorns and use those pieces for eyes.

Peel hard-boiled eggs. Slice across top third of the egg. Carefully remove the yolks from the egg whites, breaking up and scooping the yolk out in pieces if necessary to leave the egg white outer hull intact.

Mix the egg yolks with the Greek yogurt, mustard, curry powder, hot sauce and salt as directed above.

Fill the lower 2/3 of the egg white hull with the egg yolk mixture, mounding it up above the top surface as directed above.

Place the top 1/3 of the egg white on top, angling it back to give the look of an emerging chick. Stud the front surface of the visible yolk mixture with a carrot beak and bits of black olive or cracked black peppercorns for eyes. Set the eggs upright in a clean egg carton or in egg cups.

Or create some variation of your own....

Serve and enjoy!

Bunny Breakfast Buns

2013-03-29T14:58:00.000-05:00

Every year I think of making Hot Cross Buns. I love the idea of them, the history and tradition. If only I would embrace a little more advance planning I’m sure they would be delicious!

And I do believe that it’s not about the bunny, that the true message and significance of our celebration of Easter is that empty tomb and our victory over death in the resurrection of Jesus Christ.

So what happened? Why am I, once again, turning to prepackaged refrigerated rolls this Easter weekend? Why have I skipped the Hot Cross Buns and made Bunny Buns instead?

At the convergence of attending to seasonal details and running short of time there are occasions when I have to find a way to dress up the table with what I have on hand. These Bunny Breakfast Buns fit the bill this year. They are a spring treat that is practical, fun and seasonally grounded. The recipe is quick and easy and while it is, perhaps, light on spiritual significance it is still sure to delight the children in your family or just add a little smile to your holiday brunch.

Bunny Breakfast Buns

Adapted fromCookingWithSugar.com

Makes 4

1 can (8 count) refrigerated cinnamon rolls (I used Pillsbury Cinnamon Rolls, regular size, not Grands)

24 chocolate chips

16 sliced almonds

Preheat oven to 375F. Grease a large baking sheet.

Open the package of cinnamon rolls and place four of the rolls, evenly spaced on the baking sheet.

For each of the buns take one of the remaining rolls and carefully unroll the spiral of dough. Fold the strip of dough into a long oval. Place the opening where the dough comes together at the top of a cinnamon roll you have already placed on the baking sheet pressing the pieces together. Shape the oval of dough into bunny ears.

Dot the round spiral of dough with chocolate chips to form eyes and a nose and the sliced almonds as teeth. (or, if you plan to frost the entire Bunny Bun, wait until after baking and frosting to position the chips and nuts.)

Bake at 375F for 10 to 12 minutes until golden, or as directed on the package.

Remove from oven and allow to cool on a wire rack. Use the icing in the package to frost the bunny’s ears, or as desired.

Enjoy!

Fennel Salad

2013-03-23T22:17:00.000-05:00

Outside my Back Door

Spring is here! It officially arrived this past week. So far, though, it seems to be keeping a low profile. Just going out the back door to my small garden I still put on my boots, rather than sandals, and pull on my coat.

Outside, after gathering a few leafy greens, I look up for a patch of blue among the clouds. I pull my coat around myself as I search without success and yet I find evidence that spring is irrepressible. Despite the clouds and the discouraging wind and chill flowers are bursting onto the branches outside my garden gate and daffodils are displaying their splendid blooms in time for Easter.

The Flavor of Spring

This salad is perfect for the season. Without quite letting go of the tastes and textures of months past, it pushes them forward into a dish that is dressed for a garden party or Easter lunch. It harbors the cool crunch of winter in fennel’s celery-like texture, but embellishes it with playful notes of licorice and a fresh soft touch of spring green in its gentle fronds.

A few Cuties add color. They bring the flavor of winter sunbursts forward in their tender sections and bright citrus flavor without the bitterness of larger, pithier oranges. I slice them in half cross-wise to release a little juice into the salad.

Dried cranberries also remind me of winter holidays and what spring leaves firmly in its wake while adding deep highlights of color and tangy flavor to an emerging spring palette.

Just drizzle these few ingredients with the elements of a simple dressing and toss. The flavor of spring is here!

Fennel Salad

Slightly adapted from Robin Miller's recipe at the Food Network

1 large bulb of fennel

4 or 5 Cuties, or other small seedless oranges

2 Tablespoons dried cranberries

1 Tablespoon red wine vinegar

1 Tablespoon olive oil

salt and pepper

mixed spring salad greens, if desired

Trim away brown spots from the fennel bulb. Remove core and stalks. Chop a Tablespoon or two of the fine feathery leaves and set aside along with several feathery sprigs for garnish.

Thinly slice the fennel bulb using a knife or mandolin. Place in a medium salad bowl.

Peel the Cuties, or other small oranges. Cut them in half crosswise and separate the sections. Toss with the sliced fennel.

Drizzle the fennel and oranges with the red wine vinegar and olive oil. Season with salt and pepper to taste. Toss until well mixed.

Scatter dried cranberries on top of the salad.

Serve alone or on a bed of mixed spring salad greens, if desired.

Recipe Notes: This salad can be dressed early and stored in the refrigerator until ready to serve.

Use a different vinegar if you like. I have used raspberry vinegar with good results. Champagne vinegar or a white balsamic vinegar might be nice too.

I think I might also add some toasted sliced almonds or other nuts next time.

Pomegranate arils would be an interesting alternative to the dried cranberries adding their own brand of wintery crunch and distinct flavor.

Enjoy!

Triple Chocolate Guinness Brownies

2013-03-16T22:27:00.000-05:00

Discovering a Blast from the Past

I have just discovered a truly awesome dessert for St. Patrick’s Day. The recipe is flavored with a full bottle of Guinness Stout and is easily prepared from ingredients you are likely to have on hand, especially on St. Patrick’s Day weekend.

Not uncharacteristically, I am a little late to the game. This recipe came from a newspaper clipping. I think I found it in The Oregonian. The headline reads “Best Recipes of 2003.” There the recipe is attributed to “The New Irish Table” by Margaret M. Johnson.

I’m not sure why it took me a full decade to try it. I am a true fan of chocolate and I enjoy Guinness. Of course having the right recipe in hand at the right time to create a seasonal indulgence is a gift that sometimes escapes me. Luckily this year all of the required elements fell into place.

Elegant Brownies

These brownies, though essentially basic, are still a bit unusual. While brownies are most often described on a scale ranging from chewy to cake-like these little gems are in a whole other realm. These have an elegant texture that isn’t really chewy, nor is it especially cakelike. Instead they have a consistency more like a mousse cake or even a light cheesecake. These have a fine, though heavy, crumb and the compelling attribute of being both moist and very chocolately without being overly sweet. They cut nicely into neat squares and look pretty topped with a dusting of powdered sugar.

I followed the recipe with little variation. By necessity I used regular sugar rather than the superfine sugar specified in the original recipe. They simply didn’t have superfine sugar at my local grocery store. I’m not sure what benefit it might offer anyway but I began the day determined to follow the directions as written, so I had to at least look. Once I couldn’t find the superfine sugar I figured what the heck and added a Tablespoon of espresso powder on a personal whim. I think I had Irish Coffee on my mind and I love the smoky depth that coffee flavors add to chocolate.

I also added a few minutes to the baking time. At 25 minutes, the maximum time prescribed in the recipe, they still left my testing toothpick covered with chocolate. I baked them for another five minutes before removing them from the oven. Once cooled, the center turned out to be done but the edges were a little dry. I might bake them just a minute or two less next time.

Triple Chocolate Guinness Brownies

Slightly adapted from The Oregonian’s recipe for Grace Neill’s Chocolate and Guinness Brownies

6 Tablespoons unsalted butter

8 ounces bittersweet chocolate (chips or chopped)

4 ounces white chocolate (chips or chopped)

¾ cup all-pupose flour

¾ cup unsweetened cocoa

1 Tablespoon espresso powder (optional)

4 eggs

¾ cup sugar

1¼ cups Guinness stout

Powdered sugar, for dusting

Preheat oven to 375F. Grease an 8” x 8” square pan.

In a small saucepan gently melt the butter, bittersweet chocolate and white chocolate over low heat, stirring frequently until smooth. Remove from heat and set aside to cool slightly.

In a medium bowl whisk together the flour, cocoa powder and espresso powder (if desired). Set aside.

In a large bowl, using an electric mixer, beat the eggs until frothy. Add the sugar slowly beating until the mixture is smooth and lemon colored, several minutes.

Add the chocolate mixture and continue beating until well combined.

Add the flour mixture and beat just until combined.

Whisk in the Guinness until the batter is smooth.

Pour batter into the prepared 8” x 8” pan. Bake at 375F for approximately 25 – 30 minutes or until the center springs back when touched lightly in the center.

Remove from oven and allow to cool on a wire rack.

When cool, cut into small squares (at least 16) and dust with a generous coating of powdered sugar.

Serve and Enjoy!

Turning Points

2013-03-15T10:47:00.000-05:00

Cross-country

Last autumn my husband and I drove cross-country from Washington to Tennessee. I had envisioned the trip as part vacation and part necessity. Most of our possessions had been packed off to Tennessee or given away. What remained when I turned in the keys to my apartment was loaded in my car and, since we generally enjoy road trips, we were driving it to Tennessee ourselves.

Planning the trip, I pictured a scenic drive under blue skies. I even remember it starting that way, though now, as I look back through my photos, I can see that the warning signs were all there. Even as we turned the bend at Cape Horn, not fifteen miles down the road, my snapshots show that beautifully familiar view of the Columbia River Gorge already veiled in a low haze. By the time we left Oregon the smoke had begun to weigh on our enthusiasm.

Driving Through the Haze

By the time we hit Salt Lake City we wondered what we had been thinking. For two days and over a thousand miles we drove on through a shimmering cloud of smoke. While we had hoped to be awed by the scenery, by some grounded views from the shore of the Great Salt Lake we’d been flying over all summer and the majestic peaks of the Rocky Mountains as we crossed the Continental Divide, those vistas remained elusive.

Instead the smoke persisted, obscuring the horizon in a translucent haze. Just as we thought we might be leaving it behind us it would gather again, even to the point of creating a mirage effect on the highway. Driving was a job and staying focused was a challenge. Our eyes hurt and disappointment began to nip at our heels but there was little to do about it except to keep driving.

A Notable Coffee Break

In the early afternoon of our third day’s travel, almost at the halfway point of our journey, we pulled into Laramie, WY, ready to take a break. We were tired and hungry and bored. When we found Coal Creek Coffee Company in Laramie’s historic downtown it felt like an oasis.

We ordered lattes and a bowl of soup before taking a seat at one of their unique tables. Most of the tables seemed to have writing on them but ours was nearly covered in hand written quotations on the subject of coffee. While we waited we shared thoughts from a variety of sources ranging from Napoleon Bonaparte to Good Housekeeping on the art and virtues of one of our favorite drinks. I loved the way the words were entwined, weaving the quotations into a pattern to decorate the table.

It wasn’t long before our order was ready. The coffee was wonderful and the Tortilla Soup turned out to be unexpectedly hearty and delicious. It was well spiced, brimming with a variety of wholesome ingredients and garnished with shards of blue corn tortilla chips. It came with a side of Focaccia Bread that was also extraordinary and well appreciated. After buying some cookies for the road we got back in the car satisfied that we had made a worthy stop in Wyoming and were well provisioned for the rest of the day’s drive.

Moving On

Though the smoke persisted into day four and Kansas, Laramie was a turning point. The trip was not what either of us had expected but then a journey is hardly worth taking if there are no surprises. While we could not see much of the anticipated scenery the air quality did make for some stunning sunrises and sunsets. We were surprised to see people stopping in the middle of crosswalks in Salt Lake City to take photos of a huge orange sun lowering on the horizon like a Japanese flag behind the traffic lights. It also encouraged us to take a few up close and personal side-trips we may have otherwise skipped, like the one near the Perrine Bridge crossing the Snake River and on to Shoshone Falls, ID.

It ended up being a good trip, maybe even the right trip at the right time. I like to connect one place in my life to another via ground travel. I like to see and experience what lies between. It seems there is always something noteworthy, even when it isn’t quite what you expect.

Snickerdoodle Cupcakes

2013-02-23T01:03:00.000-06:00

My family are documented Snickerdoodle fans. Of course we aren’t the only ones. It seems to me that the love of Snickerdoodles is almost infectious. The most popular post on My Own Sweet Thyme this past year has been the one where my son and I break down a recipe for soft and satisfying Snickerdoodle Blondies, a crowd pleasing bar cookie that is easy to make and to transport and fit for almost any gathering.

This past spring when my son graduated from High School I was once again browsing for all things Snickerdoodle. Cupcakes were on the menu for his graduation party, a group event hosted by several families. A variety of cupcakes were already promised and I wanted to make a unique contribution that would reflect his personal tastes.

When I found a plate of gorgeous Snickerdoodle Cupcakes featured at Martha Stewart.com I knew I was onto something. I changed the recipe a little. I declined to buy the cake flour in the original recipe since I was already trying to clear out my cupboards for our move to Tennessee. I also reduced the amount of sugar slightly and added an optional touch of nutmeg, a necessary flavor note for some Snickerdoodle connoisseurs.

The result is a lovely little cake filled with Snickerdoodle flavor. Make them as minis or regular sized cupcakes, topped with a crown of luscious Vanilla Buttercream Frosting, drizzled with just a touch of Simple Vanilla Glaze or simply dusted with a Spiced Sugar Topping. These cupcakes are sure to satisfy the Snickerdoodle lovers in your life.

Snickerdoodle Cupcakes

3 cups all-purpose flour

1 Tablespoon baking powder

½ teaspoon salt

1 Tablespoon cinnamon + 1 teaspoon for topping

1 teaspoon nutmeg (if desired) + ¼ teaspoon for topping

1 cup unsalted butter, at room temperature

1½ cups sugar + ¼ cup for topping

4 eggs, at room temperature

1 Tablespoon vanilla extract

1¼ cups milk

Preheat oven to 350F. Line cupcake pans (standard or mini size) with paper liners. Set aside.

Prepare the Spiced Sugar Topping in a small bowl by combining ¼ cup sugar, 1 teaspoon cinnamon and ¼ teaspoon nutmeg. Set aside.

In a medium bowl, combine flour, baking powder, salt and 1 Tablespoon cinnamon.

In a large bowl, using an electric mixer at medium speed, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping the sides of the bowl as needed. Beat in vanilla.

Reduce mixer speed to low. Add the flour mixture in three batches, alternating with two additions of milk, beating until combined after each addition.

Spoon the batter evenly into the prepared cupcake pans, filling each three quarters full. If you don’t plan to frost or glaze the cupcakes sprinkle each with a dusting of the Spiced Sugar Topping.

Bake cupcakes at 350F until a toothpick inserted in the center comes out clean, approximately 18 - 20 minutes for standard size cupcakes and approximately 12 - 14 minutes for mini cupcakes. When done, allow cupcakes to rest on wire racks until cool. Remove from cupcake pans and frost with Vanilla Buttercream Frosting or drizzle with Simple Vanilla Glaze, if desired.

Vanilla Buttercream Frosting

Adapted from Wilton.com

1 cup butter (at room temperature)

1 cup shortening

2 lbs powdered sugar

2 teaspoons vanilla (preferable clear)

2-4 Tablespoons Milk

In a large mixing bowl use an electric mixer to combine the butter, shortening and vanilla until smooth.

Gradually add the powdered sugar until fully combined.

Add the milk, one Tablespoon at a time, until a good spreading consistency is achieved.

Continue beating until light and fluffy, approximately five minutes. After beating keep the bowl covered with a damp towel.

To frost cupcakes, fit a large pastry bag with a notched tip, fill the bag with the Vanilla Buttercream Frosting and pipe the frosting onto the cupcakes in a circular pattern, starting at the outside edge of the cupcakes and moving inward.

If you don't have a pastry bag you can use a gallon sized Ziploc bag instead. Fill the bag about half full of frosting. Zip closed. Cut off ½-inch or so of a lower corner and pipe the frosting through the hole.

If you prefer not to pipe the frosting, simply spread it on the cupcakes generously with a knife.

After frosting each cupcake sprinkle the top with a dusting of the Spiced Sugar Topping.

Simple Vanilla Glaze

1 cup confectioners' sugar

1-2 Tablespoons milk

1 teaspoon vanilla

In a small bowl, stir together the confectioners' sugar, vanilla and 1 Tablespoon of the milk. Add more milk, if needed, a few drops at a time until the mixture is smooth and a nice consistency for a glaze.

Drizzle the glaze over the cupcakes. Sprinkle tops with a dusting of the Spiced Sugar Topping.

Let cupcakes rest until the glaze has set.

Enjoy!

Hot Chocolate

2013-02-14T17:16:00.002-06:00

It is a gorgeous Valentine’s Day here in Memphis! It is bright and sunny and the temperature is in the neighborhood of 60F. It is the perfect atmosphere for sunny smiles and red high heels. Out for lunch at Houston’s it was great to see folks of all ages dressed in their Valentine best as they treated each other to a festive meal on this beautiful day. I am delighted to be a part of it.

Still, despite the sunny contrast in climates there are things I can’t help but miss about the Pacific Northwest this time of year. One of them is the exotic variety of artisan chocolates I had come to depend on for celebrating special occasions. Just thinking of Moonstruck’s selection of quality chocolates makes my mouth water. And then there is the hand-crafted charm of Alma Chocolates, a bit more rustic but no more plain spoken. Alma’s hand-gilded dark chocolate icons are uniquely exquisite and the habenero caramels are sublime.

Inspired by those exceptional chocolates of Valentine’s Days past I began a search for artisan chocolates crafted in Tennessee. That’s when I discovered Olive & Sinclair Chocolate Co. inNashville.

Olive & Sinclair hand crafts Southern Artisan Chocolate. Their claim to southern style is based not only on their physical location but on their product selection as well. While they do not have a line of truffles or caramels, their chocolate bars and brittles offer a variety of southern inspired flavors exquisitely packaged. The bars are beautiful and the flavors, including the Salt & Pepper and Buttermilk White bars along with the Bourbon Nib Brittle,are intriguing. When I read that their Valentine Cinn-Chili Heart was perfect for making a rich hot chocolate I was hooked.

Not only did the Hot Chocolate turn out to be rich and amazing but the recipe could scarcely be simpler. Unfortunately it was not included on the Valentine heart packaging but was printed right on the back of the Mexican Style Cinn-Chili Bar and was easy to remember. Try it for yourself using a gorgeous Olive & Sinclair Valentine’s Day Heart or other chocolate of your choice. No doubt it is best shared with a special friend.

Now I can hardly wait to break into the box of Bourbon Nib Brittle….

Happy Valentine’s Day!

Mexican Hot Chocolate

Slightly adapted from the back of the Olive & Sinclair Mexican Style Chocolate bar

Makes 2 small servings

2.75 ounces chocolate, roughly chopped or broken

1½ cups milk

Sugar, to taste (I didn’t use any)

Whipped cream, if desired

Stick cinnamon or a pinch of spice, if desired

In a small saucepan heat milk to a simmer.

Add chocolate, whisking until melted.

Add sugar to taste.

Remove from heat. Pour into small cups.

Top with whipped cream and serve with a cinnamon stick or top with a pinch of spice (cinnamon or ancho chili powder is nice), as desired.

Enjoy!

Snickerdoodle Pancake

2013-02-12T16:27:00.000-06:00

Last Minute Celebrating

This morning, just out of the shower, I got a text from my husband:

Shrove Pancake Tuesday!

Yikes! How could I forget? Every year it seems this occasion sneaks up on me....

Really though, a large part of the charm of Shrove Tuesday is that, well, that’s okay. After all, it’s the “sneaking up on you” that it’s really all about. Life gets busy and complicated and when it does we need to be reminded to be open to the essence to what’s really important, and let the rest go…or at least loosen our grip on it a little. We need to clean up and sweep out and make a space that encourages us to be mindful of what matters, to listen for that Still Small Voice (1 Kings 19:12).

Originally Shrove Tuesday was a day to clear rich foods from our pantries in preparation for the observance of Lent. These days those rich foods, butter, eggs, milk, are staples and can be found in most every kitchen making a pancake dinner one that can easily be prepared on short notice.

A Gift from the Girls

In my own kitchen I have some beautiful eggs

left from a recent visit to “the girls”

at For the Love of Chicken Poop. I have a little butter, flour and spices. What I find that I don’t have as I look in the refrigerator is milk! I do however have some half and half for some forgotten reason and that seems like an appropriate substitution for the occasion.

All that’s left is to decide what kind of pancakes to make this year. I have already posted about Overnight Pancakes, Swedish Pancakes, A Dutch Baby, Wheat Germ Griddle Cakes and several other variations. This year, with Valentine’s Day later this week, I find myself thinking about Snickerdoodles. As I begin to pull together the basic ingredients for pancakes I realize they are much the same as the basic ingredients for Snickerdoodles. Only the proportions and a few pinches of spice hang in the balance. So why not make a Snickerdoodle Pancake? Topped with a cinnamon-y Snickerdoodle Syrup/Sauce it makes a tempting Shrove Tuesday treat.

Snickerdoodle Pancake

¾ cup flour

¼ teaspoon salt

¼ teaspoon cinnamon

a pinch of nutmeg

3 Tablespoons sugar (use vanilla sugar if you have it)

3 eggs

¾ cup milk (or half and half)

1 teaspoon vanilla extract

1½ Tablespoons butter

Preheat oven to 400 degrees.

Mix together the flour, salt, cinnamon, nutmeg and sugar. Set aside.

In a medium mixing bowl whisk the eggs until frothy. Add the milk, vanilla and dry ingredients. Whisk until smooth.

Place the butter in a 10 or 12-inch oven proof skillet (preferably cast iron). Set the skillet in the oven for a few minutes until it is hot and the butter has melted.

Remove the skillet from the oven. Swirl it to cover the bottom of the skillet evenly with the hot butter. Immediately pour the batter into the pan and return it to the oven.

Bake for 20 minutes or until puffed and turning golden.

Remove from oven. Quickly dust with powdered sugar and Snickerdoodle Sauce (recipe below) if desired.

Slice and serve.

Snickerdoodle Sauce

Adapted from a recipe at foodnetwork.com

1 cup water

1 cup firmly packed brown sugar

1 teaspoon vanilla

½ teaspoon cinnamon

¼ teaspoon nutmeg

2 Tablespoons heavy cream or butter

Combine water, sugar, vanilla, cinnamon and nutmeg in a small saucepan.

Bring to a boil, stirring constantly until the sugar dissolves.

Continue to boil, stirring occasionally until mixture is reduced and begins to thicken, approximately 10 minutes. Remove from heat and stir in the cream or butter.

Enjoy!

Banana Muffins

2013-02-01T18:34:00.001-06:00

The Best Bananas

I have been at odds with black bananas much of my life. Never a huge banana fan, I have always viewed their quick descent past freckled yellow to spotting brown, and shrinking black, suspiciously.

As a girl I would occasionally eat a pristine banana, a bright yellow one or even one still tinged with a hint of green, the kind with an almost tart flavor that was just beginning to ripen. I liked bananas best when you could scarcely break off the stem and peel them without a knife. Even then I only wanted a bite or two.

My Dad dealt with that kind of pickiness by rarely buying bananas. Aunt Hen, on the other hand, bought bananas just to have some on hand. She saw them as a quick snack, something she could share over breakfast or offer a guest who might pass through her kitchen. If such an occasion didn’t come along she scarcely let it bother her.

Getting Good

When I came into Aunt Hen’s kitchen to visit or get a glass of cold water from her refrigerator I would sometimes look up and see her bananas there, spotting and shrinking. With the wisdom of childhood I would wrinkle my little nose distastefully and ask why she didn’t go ahead and throw those ugly things away. Without missing a beat she would shrug and with a little nod of her head she would tell me, "They aren’t ugly at all. Why they're just getting good!"

Aunt Hen was no fan of tart flavors. She would buy fine looking yellow bananas for others but she wouldn’t eat them herself. If she were going to eat a banana, time had taught her to prefer the deep soft sweetness of overripe bananas, no longer pretty but darkening to perfection and eager to express a bold flavorful stickiness that satisfied her sweet tooth.

Over the years I have come to understand the wisdom of Aunt Hen's words. I have learned to regard perfectly aged bananas as a flavorful treasure that should not be overlooked. Though I still don’t care to eat dark bananas on their own, I have grown to appreciate the depth of sweetness a gently aged banana can add to baked goods. The deeper the aging the less sugar needs to be added to the recipe and the richer the banana flavor imparted to the bread or muffin that comes out of the oven for my family to enjoy.

Note: If you are wondering just how black bananas can get and still be optimal for baking, or how black is “too black”, check out Ripe Bananas for Baking: How Ripe Should Bananas Be? by my friend Alanna at Kitchen Parade. She has discovered a timetable that might surprise you!

Banana Muffins

1½ cups white flour

1¼ cups whole wheat flour

1 Tablespoon baking powder

¾ cup brown sugar

1 teaspoon salt

1 egg

1 cup milk

¼ cup vegetable oil (or melted butter)

2 teaspoons vanilla

1¼ cups mashed very ripe bananas (approx. 4 bananas)

optional additions:

up to 1 cup chopped nuts, toasted

a handful of chocolate chips

cinnamon sugar

coffee sugar

Preheat oven to 350 degrees. Grease muffin tins.

In a large bowl stir together the white flour, wheat flour, baking powder and salt. Set aside.

In a medium bowl whisk together the egg, milk, oil, vanilla and bananas until well combined.

Form a well in the middle of the dry ingredients. Add the wet mixture and stir until nearly combined. Add the nuts and chocolate chips, if desired (or save them to arrange on top of the batter if you have picky eaters that will pick them out of the muffins). Continue mixing just until combined.

Fill muffin cups with batter until nearly full. Arrange any nuts or chocolate chips you have left out of the batter on top of some or all of the muffins. Sprinkle a little cinnamon sugar or coffee sugar (1 teaspoon instant coffee powder mixed with 2 Tablespoons granulated sugar) on top of the batter, if desired.

Bake at 350F until golden and muffin top springs back when touched lightly in the center; approximately 15 minutes for mini-muffins and 25 minutes for regular sized muffins. Cool slightly on wire rack before removing muffins from pans.

Enjoy!

Taking Note....

2013-01-20T13:00:00.001-06:00

Ever think of leaving your child unattended while in the vicinity of your neighborhood coffee shop?

Well, think again!

I recently spotted this little notice tucked away in the corner of one of my favorite local coffeehouses:

Consider yourself warned!

Of course, in the case of my children, they would have no doubt been delighted...

Pan-Roasted Parmesan Sprouts

2013-01-18T00:06:00.001-06:00

It is common knowledge that Brussels Sprouts are not a favorite at our family table. While they make an occasional appearance, to most of my family they are like a weird uncle; tolerated but not exactly welcomed. They may show up on holidays, when all dressed up they keep company with the fruitcake or congealed salad, but they are seldom asked to join in for a casual weeknight meal. In fact I remember my son once describing a new flavor he didn’t like by grimacing and loudly insisting it tasted “all Brussels sprout-y.”

That’s why I was surprised to get an email from a friend who wanted to share “The Very Best Brussels Sprout Recipe There Ever Was!” She assured me that this recipe was a very welcome dish at her house one that her college-aged son even asked for specifically when he came home to visit. She thought we might like it too. With that kind of recommendation I had to give it a try.

Her recipe turned out to be easy to prepare and, as promised, it was very tasty! I knew that I would like it but I was surprised to find that my son actually tried it too, and then ate a full serving. He even said he would eat it again, no problem.

I think the cheese works wonders in this recipe, blending with the pan-roasted caramel-y goodness that comes from browning those halved Brussels sprouts, and transforming the flavor into something unexpectedly delicious. The result is nothing short of impressive, especially when you consider that the ingredient list is so short.

Pan-Roasted Parmesan Sprouts

from Lynn’s kitchen

1 pound Brussels Sprouts

1 - 2 Tablespoons olive oil, divided

1 - 2 Tablespoons butter

salt and pepper

¼ cup parmesan cheese, grated

Wash and trim the Brussels sprouts. Pat them dry, slice them in half and place them in a bowl.

Toss the sprouts with enough olive oil (up to 1 Tablespoon) to coat. Sprinkle with a pinch of salt.

Heat a large sauté pan, or skillet with lid, over medium heat. Add the butter and remaining olive oil in equal measure, enough to generously cover the bottom of the pan.

When the oil is hot arrange the Brussels Sprouts in the pan, cut side down. If they will not all fit on the bottom, layer the rest on top of the others.

Cover and let sprouts cook over medium heat for about 15 minutes, without stirring. The time may vary but you want the sprouts that are face down on the bottom of the skillet to become very brown. The sprouts will begin to shrink as they cook. As this happens push any that are on top down onto the skillet bottom to brown. Add a little more oil or butter if necessary.

When the bottoms of the Brussels sprouts are deeply browned, stir them and allow to cook a little longer until tender throughout. Add salt and pepper to taste.

Remove from heat, and set aside.

About 5 minutes before serving, sprinkle the top with grated parmesan cheese. Cover, allowing the cheese to melt and coat the sprouts.

Serve and enjoy!