It's Just That Good!

Dishing Up Good Luck on New Year's Day

2013-01-02T19:56:00.001-05:00

Wishing everyone a very Happy 2013!

It’s Just That Good will start back up next week, I apologize for the absence, luckily, I have been working... yea! Actual paying PR, writing, and wine event gigs. The downside to making money, it has consumed my time, and more importantly, my creative brain function. But trust me, I'm not complaining in any way! I’m sorry if you have been waiting for something new. By the way, I would love for some feedback on my recipes and blogs.

Being that it is New Year’s Day, I wanted to write a little something, since the old adage goes, “Whatever you do today, you will do all year long.” And I certainly want to continue writing and cooking for the blog.

So, here goes: I am in the process of preparing our traditional New Year’s Day feast, Pork Roast, Black-Eyed Peas, and Collard Greens. The greens have been cooking for a few hours now, and boy, does the house smell good! I sort of made up a recipe based on a few recipes I found while surfing the net.

Photo shot with an Olympus Tough

My Collard Greens creation recipe:

2 C. Chicken Broth

2 T. Bacon Grease

¼ C. Apple Cider Vinegar

Big Bag o’ Collards

Four Bacon strips – par cooked and chopped

2 t. Garlic Powder

1 t. Salt

1 t. Pepper

I began with cleaning the greens (the bag didn’t say pre-washed, even though you would think so right?), picked out all the big stems, and set aside. In a stockpot, I heated the chicken broth, added bacon grease, vinegar, and spices, and brought to a boil. Once the stock began to boil, added the greens and chopped up bacon. Now, the lid on and the greens will cook down for three hours, until tender.

For our meat, I selected a Rib-End Pork Roast. I’ve been cooking this particular style of roast for a while now. The pork roasts are not very expensive, usually under $8 for a 2 ¾ lb. roast. It’s a perfect size for us, and the meats are simply delicious! I cover mine with extra virgin olive oil, salt, pepper and Herbs de Provence. That’s it! Well, I do douse the roast with a dry chardonnay before rubbing the dry ingredients on the meat. I roast the pork in a 350° oven for 20 to 25 minutes per pound. Once the temperature reaches 135°, I pull out and rest for about 20 minutes, until the core temperature is around 145°.

For the Black-eyed Peas, I bought pre-packaged fresh, and followed directions on the label: Bring 2 cups of water to a boil add peas and cook for ten minutes, but I added a couple of strips of bacon, and a 1 tsp. of salt. I also cooked for about 25 minutes, the ten recommended, I found still had a raw taste and texture.

So, that’s it for my New Year’s Day feast. I tried to follow many of my mother and grandmother’s traditions for good and plentiful year!

In our family, we eat Pork is for abundance, Black-Eyed Peas for good luck, and Collard Greens for money. There are so many different food traditions around the world: cabbage cooked with a shiny penny in the bottom of the pot, sauerkraut, lentils, and so on. A former co-worker told me that I should never eat chicken on New Year’s Day because “chicken scratch the ground and scratch your luck away.” Recently, I read something backing up her suggestion, as well as, a reason why you’re not supposed to eat beef - "because cows stand in one place, ergo, you won’t move forward if you eat beef!"

Okay, that’s it for me... I wish everyone a very prosperous and delicious 2013!

SRQ Foodie

Follow up... Dinner was awesome! The collards were amazing! Usually I make spinach since I really didn’t know how to make collards, and am kicking myself for not learning to make them earlier. They were perfect! Tender and utterly mouthwatering. I highly recommend you try this recipe yourself. They were a lovely foil to savory pork and peas. A little sweet and a little savory rolled into one. YEA!

Now, that's it... Wishing everyone a fabulous 2013!

Little Pumpkin Pies

2012-10-14T18:08:00.001-04:00

The Little Pumpkin Blog...

In my blog this week, I mentioned that my neighbor Tricia brought over a pumpkin pie for our Fall-Fest dinner. While we were at our Publix grocery store yesterday, my husband suggested that we pick up ingredients to make another one, since Tricia’s was so yummy. It was almost all we could think about as we walked the isles! As Tricia did, we used Libby’s canned Pumpkin filling, not the Pumpkin Pie filling; we wanted to add our own spices. Following the recipe on the back of the can, all I needed to get was the filling, condensed milk and a pie crust. I normally make my own crusts, but for time sake, I cheated a little and got a two-pack of frozen crusts (Publix brand).

The pie-making process started out hunky-dory, then, things went slightly awry... After mixing the ingredients, I noticed that my pie crust was not deep enough for all the filling. I made the mistake of going for the least expensive crust - it was regular, not deep dish. Too much filling for one crust, but not enough for two - Oops! Not to fear, I improvised a smidge, scrounging around the kitchen to find something else to use for the extra filling, I grabbed my mini-muffin pan. Since I had two pie crusts... I used the second one to cut little circles and place into the tiny spaces. I filled each cup with a small amount of the remaining filling, and baked them along with the regular sized pie. Time-wise, I adjusted the baking time to make sure not to burn either the shallow pie, or the little beauties, and somehow, blindly, I did it - YEA!

I’m a little excited that I was able to use the leftover fillings and come up with an interesting and fun alternative. I know I’m not inventing something new, there are plenty of mini’s out there, but this was my first time trying something like this, and I am thrilled that it was a success!

So, how did I do it? I’ll tell you... I started out baking both the normal sized pie and the mini-pies together in a 425° oven for 15 minutes. After the allotted time, I pulled out the little pie tin and turned down the oven to 350°. After 30 minutes, I took out the larger pie and replaced with the smaller ones back into the oven for 20 minutes. Once the little pies were baked, the hardest part was waiting ten minutes for them to cool down. I have to say even though it was a short time, in reality, it was brutal for us to have to hold off until we could pick them up. Once we did, they were PERFECT.

The little pies are the perfect size to pop in your mouth. Seriously, if you don’t want a whole slice of pie, mini pies are terrific - however, I will warn you... you may not be able to stop! My tin only makes twelve at a time, now I’m thinking I need to get a larger mini-muffin pan... These would make excellent holiday gifts, hors’desserts for parties; my mind is swirling with all kinds of ideas.

The thing about Pumpkin pie... for me, it conjures up so many delicious memories of holidays with my family. The rich warming effect of the pie plays not only on my palate, but also on my mind, evoking happy times. It is just simply scrumptious. I encourage you to try this at home! I’m including the original Libby’s recipe, which is dandy.

Libby’s Deep Dish Pumpkin Pie Recipe:

Ingredients:

¾ C. Sugar

Pinch of Salt

1 tsp. Cinnamon

½ tsp. ground Ginger

¼ tsp. ground Cloves

1 15 oz. Can Libby’s Pumpkin filling

1 15 oz. Can Evaporated Milk

2 Eggs

1 Deep Dish Pie Crust

Directions:

Pre-heat oven to 425°. Mix Sugar and spices together. Beat eggs and mix in sugar, spices, and pumpkin. Slowly mix in evaporated milk and pour into a deep dish pie crust. Bake for 15 minutes at the 425°, then turn down oven to 350° and continue baking pie for 40 to 50 minutes until knife inserted into the center and comes out clean. Serve warm or refrigerate until ready to serve.

Until later...

May life be as delicious as your dishes!

SRQ Foodie

Famously French Onion Soup...

2012-10-12T13:20:00.001-04:00

Mon Amour de la soupe à l'oignon

The title of this week’s blog translates to “My Love of Onion Soup.” Yes my friends, I have a little obsession with French Onion Soup. You may have noticed that I am a bit picky when it comes to food, and I will admit it... there are certain dishes that I stand firm on how they are prepared. One of them is French Onion Soup. Growing up in St. Louis, I spent many hours shopping at a department store called Famous Barr. Now, it’s one of many mercantile establishments that have succumbed to the conglomerate known as Macy’s. Back in the day, most department stores had restaurants in them so that the ladies could luncheon while they shopped. One of the popular dishes this St. Louis shopping destination offered was their “famous” Famous Barr French Onion Soup. I can’t tell you how many bowls of this luscious, warming, gratin-ish soup I consumed with my mom and friends. It was rich, deep and comforting. I came across a recipe a while ago that comes as close as I can remember, and I think I’ve nailed it! The flavors grab you by the salivary glands and take you to your happy place.

It’s a fairly easy recipe, and the secret is the slow-simmering cooking process. It does take some time, but the end result is simply wondrous! My recommendation is to use a food processor, otherwise, get your onion goggles out and prepare for a good cry.

While I was processing the onions for our dinner, I had visions of the Julie & Julia movie, where Meryl Streep’s character Julia Child was practicing her knife skills with a burlap sack filled with onions. The scene: Julia Child’s kitchen table is piled high with a mountain of chopped onions. As she continues to practice, her on-screen husband, Stanley Tucci portraying Paul Child, walks to the kitchen door, stops immediately, grabs his eyes and cringes from the painful fumes powerfully emanating throughout the kitchen. When their brief conversation was over, Julia asks Paul, “Where are you going? “His response... “Away from here!” That scene cracks me up every time I watch! I can honestly say that if it wasn’t for the invention of the food processor, I don’t think that I would have the stamina to do this dish... Onion fumes burn! Even after using my Cuisinart, I was almost overcome with the fumes emanating straight up through my nasal passages and into my eyes, as I was placing the onions in to the stockpot. The fumes coming out were nuclear, and it took me about five minutes to recover. Yeow!

So, back to the soup... ah, the lovely, earthy nectar I call soup... This particular recipe is so dynamic, after making it yourself; I believe you’ll never desire any other. Unfortunately, the only way to enjoy this classic soup is to make it yourself. Since the Macy’s take over, the old-fashioned department store eateries are, tragically, a thing of the past. It’s really a shame, because of the tradition of mothers and daughters, and fashionable ladies dressed in their best, sitting down for light lunch between hunting for shoes, accessories and cosmetics has vanished. I have so many memories of spending the day with my mom or friends shopping. The camaraderie outweighed anything else.

Famous Barr's French Onion Soup

The recipe: Compliments of Food.com and recipe author Bill Hilbrich

4½ hours | 40 min prep
SERVES 16, 4 quarts

5 lbs onions, unpeeled
1/2 cup butter (1 stick)
1 ½ teaspoons black pepper, freshly ground
2 tablespoons paprika
1 bay leaf
7 (16 ounce) cans beef broth, divided (6 cans and 1 can for thickening)
1 cup dry white wine
3/4 cup all-purpose flour or instant flour (such as Wondra)
caramel coloring (optional) or Kitchen Bouquet (optional) - I don’t do this particular step
French baguette
Swiss cheese or gruyere cheese

Peel onions and slice 1/8 inch thick, preferably in a food processor. Melt butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally. (The long cooking time makes the onions mellow and sweet.) Stir in pepper, paprika and bay leaf; sauté over low heat 10 minutes more, stirring frequently. Pour in 6 cans broth and add wine. Increase heat and bring to a boil. Dissolve flour in remaining 1 can of broth. Stir into boiling soup. Reduce heat and simmer uncovered slowly for 2 hours. Adjust color to a rich brown with caramel coloring. Season with salt. Refrigerate overnight. To serve, heat soup in microwave or on stove top. If desired, pour into ovenproof crocks or bowls. Top with a slice of bread and a sprinkling of grated cheese. Heat under the broiler until cheese melts and bubbles, about 5 minutes. Leftovers can be frozen.

I’ve altered the recipe somewhat based on what I remember from the original soup.

Couple of things:

I prefer to use sweet or Vidalia onions.
I make the soup early in the morning and let it simmer all day long. If you can, refrigerate overnight, although after cooking, the aroma fills the house and temptation sets in.
I slice my French baguette about 1 and ½ inches thick and toast in oven. Once the bread is crisp and a little browned, I let it cool to room temperature to get nice and hard.
I skip the caramel color or kitchen bouquet options – it’s already a lovely deep rich color.
I use the oven proof crocks
I fill crock with soup, top with slice of toasted bread and a small mountain of cheese before putting under the broiler.

The last line of the recipe reads leftover soup can be frozen. That is so very true-- there is something even more comforting about pulling out a container of this elixir when you’re not in the mood to cook!

One of the things I love most about this dish is when the cheese melts; it climbs down the side of the crock and crisps up so beautifully. After all the soup is gone, and the crock is empty, my last step is to pick the intensely flavored baked cheese off the sides. It totally adds to the whole experience!

This is a filling soup, almost a meal in itself. I served an arugula salad drizzled with olive oil and white balsamic vinegar on the side. For dessert, our neighbor Tricia brought over a homemade Pumpkin Pie. It was totally satisfying. We even had to wait a while before digging into Tricia’s awesome pie.

I will say living in Florida, the tropical heat sort of “lets the air out of the tires for me “when it comes to soup. Let’s see, our weather... Hot, Hotter and Hurricane Season! All my life, I’ve consider soup to be warming and comforting, sort of like a giant hug, and hot soup on a hot day, well-not so refreshing, more like stifling. However, after working for one of my restaurant clients, who makes won-der-ful soups, my interest for liquid hugs has been re-sparked. Since it’s October, and much of the U.S. is in fall season mode, I had to make it for us. So glad I did, because every spoonful is a scoop of happy memories.

Until next time...

May life be as delicious as your dishes!

SRQ Foodie

Chicken Wings - What's Your Pleasure?

2012-10-07T13:47:00.001-04:00

Spicy, Zesty, Zingy, Mild, Medium,
Hot, Nuclear?

Chicken Wings... what started as a bar room trend in Buffalo, NY has become standard fare at many eating establishment across the country. Wings have gone beyond being available at just restaurants or bars, as appetizers or entrees; they are now served at parties, a must-have for watching sporting events, and even dinner at home.

Personally, I’ve become quite fussy when it comes to ordering them out somewhere. I find most restaurants cook them way too fast making them a little too juicy on the inside, and then speedily toss them in some sort of sauce. The end result - wings do not really have any personality.

Growing up I think I was spoiled when it came to wings. There was a great restaurant in St. Louis that my mom and I went to a lot for chicken wings called Culpepper’s, in the Central West End. Their wings are the standard by which I measure all others. Not only are their wings extraordinary, they also conjure up happy memories of my mom and I spending many a weekend with friends chowing down on these little red hot treats . Before or after a Cardinal’s game, (both baseball and football – that is before they defected to Phoenix) the restaurant would be packed with wing aficionados, tables filled with plates of wings, and bowls of their stripped carcasses. My mom asked one of the cooks how they prepared their wings that made them so different from other restaurants and his answer was, “We fry them quick, then baste with our own sauce, and place under the broiler for a few minutes.” Let me tell you, this process makes a world of difference in taste and texture!

Granted, I may have romanticized my wing experiences...

Nevertheless, the fact is, this style of preparation is the best way to enjoy a great wing.

Nowadays, there are so many different flavors for chicken wings; Asian, Sweet BBQ, Jerk, Garlic, Mango, Cajun, you name it... it’s been created. Personally, I have an affection for the traditional buffalo flavor – medium heat. You probably have at least two different chain chicken wing restaurants in your town and, hopefully, a couple of locally owned independent restaurants that have wings on their menu. I encourage you to patronize them first, before the chain... as someone who represents locally owned restaurants; it’s the flavor of your hometown that makes food taste better.

I prefer mine naked... Get your mind out of the gutter; I am not eating them au naturel, although bibs could be in order if they’re really messy and the sauce drips down the front of my shirt. No, I’m talking about, no flour coating, just the crisp skin of the chicken and the sauce. I find that flour dilutes the whole wing experience. But that’s my own opinion.

Now for the recipe:

SRQ Foodie’s Buffalo Chicken Wings

Ingredients:

Chicken Wings – 8 per person

Peanut Oil – enough to evenly fry wings

Frank’s RedHot Wings “Buffalo” Sauce

Frank’s RedHot Wings “Original” Cayenne Pepper Sauce

Stick of Unsalted Butter

Heavy cast iron wok

Directions:

Pre-heat oven to custom broil 350°. Heat peanut oil in wok. Rinse wings. Cut wing tips off chicken wings, the cut double boned piece from drumstick. Pat dry. Once oil is ready, fry up-to five wings at a time. While oil is heating, mix one bottle of Frank’s “Original” Cayenne Pepper sauce in a saucepan, with half a bottle of Frank’s Buffalo Sauce and the stick of butter. Heat on low until butter is melted. Keep on warm until wings are ready for next step. Once wings are crispy and cooked thoroughly, remove from oil and let rest for one minute to let excess oil drip off. Then place cooked wings in a bowl and toss with a ladle full of sauce. Toss to cover and place on a cooking sheet. Once you have cooked all your wings and tossed in sauce, place wings on top shelf in oven for 5 minutes. Drizzle small amount of extra sauce on top of the finished wings if desired. Enjoy with light salad and ranch dipping sauce.

Here’s what I’ve found, if you let the wings rest and then broil, the sauce will absorb into the meat. This cooking process really makes the meat tender and flavorful.

I make my own ranch dressing... I find the pre-made versions taste a smidge artificial. Besides, it really doesn’t take any amount of time to make. I like both ranch and blue cheese, so this recipe combines the best of both.

My recipe:

SRQ Foodies Ranch-Blue Cheese Dressing/Dip

Ingredients:

¾ C. Mayonnaise

½ C. Sour Cream

3 T. Buttermilk

½ tsp. each:

Dried Chives

Parsley

Dill

Pepper

Garlic Powder

Onion Powder

Salt to taste

¼ to ½ C. Crumbled Blue Cheese

Directions:

Mix the mayo, sour cream, buttermilk together. Add spices and crumble blue cheese. Taste and add salt to your preference. Refrigerate for at least one hour. Dressing can be used for dipping wings, crudité or tossed with iceberg lettuce for a light and refreshing salad.

My cousin Dylan has a similar recipe, the difference is, he adds a pinch of cayenne. I’m going to have to try his next time. He also leaves out the buttermilk for dip, but adds it for dressing. Mine is sort of a combination of both.

So there you have it, my interpretation for Buffalo style chicken wings and dip. I made it last Tuesday night for our weekly neighbor supper club and Tricia proclaimed, “This is a keeper!” I was excited they turned out so well! The downside, now I’m craving them every day! Honestly, I could eat these every day, but then they wouldn’t be so captivatingly awesome.

Until next time...

May your life be as delicious as your dishes!

SRQ Foodie

By George, I think I've got it! Heavenly Pancakes

2012-10-01T18:17:00.004-04:00

Learning New Tricks...

Patience may be a virtue, but alas, I am not one of those lucky few that have that quality. Yes, I will admit, I am a child of “Instant Gratification”. I am one of the billions out in the world that have succumbed to the “I want it now” disease. This revelation came to me this morning as I was making pancakes for my husband and me. Yesterday, Rachael Ray was demonstrating grilling patty melts, explaining how the burner has to be lowered so that the bread doesn’t burn, and the cheese can melt properly. It dawned on me as I was about to start our pancakes, maybe the problem with my pancakes, is that I’m always in a hurry to get them done. In the past, the bottom always cooks way too fast, gets really dark brown and stiff. Then, when I try to flip the top side the batter slides off, goes everywhere, and doesn’t stay together. I have a small stovetop griddle; allowing me to make two pancakes at a time. So when I go to flip the second pancake, it too splatters all over the small surface, and over onto the first pancake –and again, having to flip once more to cook off the raw batter – resulting in hard and tough little discs. I also realized in previous attempts, because I had the burner at a higher temperature the middles didn’t cook all the way, and again, I had to flip causing leathery pancakes.

Well, maybe old dogs can learn new tricks! Because I took Rachael Ray’s advice and tried cooking with a lower heat. Yippee! For the first time, in a very long time, our pancakes were heavenly! Light, airy, and melt-in- your-mouth are the words we were using to describe our fluffy breakfast this morning. You know, I always thought I was a good cook but lately, have been a little self-conscious about my culinary abilities. Now, I’ve discovered that I still have a lot to learn about myself, and the wonderful world of cooking. Since I am an impatient person I have to slow down, and as they say, “A watched pot never boils”... relax and take the time to do it right.

The recipe for pancakes I use is from my mom’s Better Homes and Garden New Cookbook, circa 1962. The binding is weathered and cracked, and the pages are torn and worn. You can certainly tell which recipes she used the most frequently; the pages are splattered with dishes from my youth. I love this cookbook so much, it reeks of my childhood, and when I open it up, I can see her in our old kitchen, cooking away, making not only meals, but also memories for our happy family.

The recipe:

Favorite Pancakes

Better Homes and Gardens New Cookbook

1 ¼ C. Sifted All-purpose Flour

3 Tsp. Baking Powder

1 T. Sugar

½ Tsp. Salt (I personally use about a ¼ tsp. to watch our sodium levels)

1 Beaten Egg

1 C. Milk

2 T. Salad Oil or melted shortening, or bacon fat (Me, this morning I used the bacon fat, since I had made bacon and it was ready to go, it gave the pancake a nice added element)

1 tsp. Madagascar Bourbon Vanilla Paste (my secret ingredient)

Sift together flour, baking powder, sugar and salt. Combine egg, milk, vanilla paste and salad oil; add to dry ingredients. Stirring just til flour is moistened. (Batter may be lumpy) Bake on a hot griddle. Makes about 12-dollar size, or eight 4-inch pancakes.

As I mentioned, the pancakes were fluffy, light, and airy, and in fact, did melt-in-our-mouths. “By George” the lesson is learned! When you cook the pancakes at a lower temperature between medium-low and medium, the bottoms are golden brown, the middle is soft and evenly cooked – rising high, and they flip beautifully!

If you look closely at the photos, you’ll notice little black flecks throughout the pancakes; my secret ingredient for the delightfully flavorful cakes is Madagascar Vanilla Bean Paste. Oh, my goodness, I can’t believe I haven’t discovered this treasure before now! Just a small teaspoon into the batter and the flavor changes from ordinary to extraordinary, and a little dramatic! Almost a heady aroma, the slight hint of vanilla takes breakfast to a higher level. And, I love seeing the little vanilla seeds float in the batter. Visually, the seeds expose my secret, but it’s definitely worth it to share with those indulging in these lovely cakes.

My mom always heated our maple syrup, and I continue that tradition. I think it makes the pancakes better.. Really, I can’t explain it. I have had both room temperature and heated syrup. I personally think warming the syrup prevents the pancakes from cooling down too quickly. Add a pat of butter between the layers and ta-da; you have a delicious start to your day!

Well... I think the lesson I’ve learned today is that I need to slow down, take time and put in the effort, at least, when it comes to cooking.... Microwave meals aren’t from scratch, so it would go to reason that if you hurry too much, you lose more than just the flavor... you lose the soul of the dish! Okay, well it seems that I’ve gone a little philosophical, so I think it’s now time to get to my real job. I have to write a story for the newspaper about a really interested storyteller who came to town. It is nice to actually get paid, to what you love to do!

Until next time,

May your life be as delicious as your dishes!

SRQ Foodie

Quick & Easy Super Chicken Supper!

2012-09-20T12:01:00.000-04:00

Quick and Easy Super Supper - Chicken, Artichoke and Olive Pasta

This one is for all the working cooks in the universe... I’m gonna say what you’re not supposed to say, “I’m too tired to make dinner tonight!”

Let me ask you, have you ever had no idea what to make for dinner? You get home from work, and your mind goes blank when you walk into the kitchen? Do you stand in front of the refrigerator with the door open or at the stovetop, and nothing comes to mind? Well, I have! I’ve been so tired, spending the day extending my brain function beyond the acceptable capacity levels, that thought of going into the kitchen, and creating some spectacular dinner that’s going to dazzle the family, is simply too exhausting.

Well friends, I’ve got a recipe that will make your life a lot easier, and is a super supper. It’s Chicken, Artichoke, and Black Olive Pasta, a mouthwatering dinner that will grab hold of your salivary glands and put a smile on your lips. Toss a salad with a light vinaigrette, and a freshly baked baguette... dinner is served!

So what makes this so effortless? It’s simple – open a jar of red pasta sauce, grill a couple of chicken breasts, pour in a can of artichoke hearts, and finally, sliced black olives... Oh, and cook a package of linguini. Recipe below.

There are a couple of reasons why I love this dish, besides the easy part. First, it’s a dish from one of my favorite restaurants here in Sarasota – Crab & Fin, on St. Armand’s Circle. My husband and I go there for an occasional splurge. It also reminds me of some great times I’ve had sitting on the sidewalk veranda with my mom, friends and my husband, people watching and making fun memories. This entrée has been a standard on their menu for quite some time... in fact, since they were Charley's Crab many moons ago.

The other reason, well it’s a really tasty dish! All the elements together blend beautifully; the artichoke hearts add a creaminess with a hint of tanginess, the char of the chicken is warming, the deep ruby red sauce adds a level of comfort, and the black olives lend a little sweetness. One twirl of the fork, and you’ll taste for yourself!

I mentioned easy... I prefer to use a pre-made pasta sauce, but you could make your own (if you have the energy). My personal go-to-ready-made sauce is the Publix grocery store signature brand, either Tomato & Basil or the Garden Vegetable - both do quite nicely as a base. Besides, what you add to the sauce is what makes it your own! Now, if you want to make it more special, gourmet pasta sauces from a specialty market, like Casa Italia in Sarasota, add a layer of elegance to the dish. I’m sure the staff will have some appetizing suggestions for you!

SRQ Foodies Take on Crab & Fin’s Chicken, Artichoke Pasta

Serves 4

Ingredients:
1 24 oz. jar      Tomato Sauce
2                        Boneless/Skinless Chicken Breasts
1 14 oz. can    Quartered Artichoke Hearts
½ c.                    Large Black Olives sliced
12 oz.                 Linguini cooked al dente (enough for four people)
Salt and Pepper to taste
Parmesan

Directions:

Season chicken breasts with salt and pepper, grill until thoroughly cooked. While chicken is cooking, heat sauce in pan over medium heat; add artichoke hearts and black olives. Once chicken is cooked, let it rest 5 minutes and cut into bite size cubes, add to sauce. While chicken is resting, bring water to a boil and cook linguini al dente. When pasta is ready, pour sauce over noodles, toss lightly, and top with a sprinkling of shaved parmesan. Godere! (Italian for enjoy according to Google Translate)

Seriously, you’re talking less than 30 minutes total for a fresh semi-homemade dinner – and it’s so much better than ordering a pizza or reheating a frozen dinner of some sort. Don’t get me wrong, there’s nothing wrong with frozen dinners, sometimes it’s nice to just heat something up. But... if you can make it yourself, the pride that comes from cooking dinner for the ones you love will boost your self-confidence and energize you!

Until next time....

May life be as delicious as your dishes!
♥
SRQ Foodie

Girl Time – Refreshing Fun!

2012-09-17T11:07:00.000-04:00

Watermelon, Feta and Basil Skewers and Sparkling Wine - An afternoon of friendship!

Seriously, he knows he's too cute!

One of my besties, Richelle, recently came for a short visit. It had been a while since we’d gotten together, so some serious catch up time was needed for both of us. I’d been a bit off for a few weeks, so a visit with her was just the right medicine to perk up my mood. Even though her beautiful baby Kade took much of our attentions (he’s 7 month’s old and too cute for words) we got some real girl time in, catching up on what’s been happening with each other and a little venting. Thank goodness for girlfriends, who else but a true friend can you vent and confess to without judgment!

Bubble, Bubble - no toil, no trouble

Girl time calls for bubbles and tasty snacks. On her way down, Richelle texted to ask if I had something chilled, and I replied, “I’ve got a bottle of sparkling wine on ice”. Her response... “Perfect!” Trust me, it was! I had picked up a bottle of Domenico de Bertoil Prosecco from Italy at Casa Italia, a little gourmet market in Sarasota. It was creamy, with a slight crispness, and bright with tons of bubbles, or “beads” as the description read. I don’t think the beads stopped rolling up the Champagne glasses until we finished. I love sparkling wine - it makes me happy!

I wanted to make some appetizers that would we could enjoy without a lot of fuss, both in preparation and enjoyment. I remembered a wonderfully refreshing appetizer my husband and I had tried at a wine tasting a couple of months ago - Watermelon, Basil and Feta skewers. I thought that might go well with the bubbly, and it did! The recipe is so simple, watermelon, feta and basil on small toothpicks. It might sound like a strange combination but believe me - it’s not!

Bejewel your appetizers with these gems

Watermelon, Basil and Feta skewers are a great appetizer, and as I said, they’re super easy to assemble. Three ingredients and some toothpicks, a little prep time and voila, they’re done! The first time I tried to make these was quite humorous! The feta was a little crumbly, so when I tried to pierce the squares of cheese, they broke in half. UGH! My husband, who is very ingenious, pulled out the Dremel drill and tried to drill little holes in the center, some worked, some not. The cheese still split in two -double UGH! I even tried to squeeze the cheese together to give it a “fake” hold, but when we picked up the skewer, plop - the cheese fell off, and the watermelon square slide up and down the plastic pick.

Cheery appetizers - colorful pink and green

This time, I tried a different feta from the local Amish market, it seemed creamier, and I placed the cheese in the freezer while I cut the melon. That may have been the trick because it worked well, no splits, no crumbles, and the cheese stayed firmly on the toothpicks. These colorful appetizers are quite refreshing when you eat them. The basil adds an element of earthy greenness, the melon is sweet and rejuvenating and the feta offers a sharp tanginess. All three eaten together is really enjoyable. By the way, I found the cutest bejeweled party picks along my travels, and they add a little bling to the food.

Recipe for Watermelon, Basil and Feta Skewer

SRQ Foodie’s Version

Ingredients:

Small Seedless Watermelon – cut into bite size cubes

Creamy Feta Cheese – Cut into bite size cubes (keep cold until ready to cut)

Fresh Basil Leaves

Small Toothpicks or Skewers

Directions:

Cut melon and feta into bite size cubes (approx. ¾ inch each). If the basil leaves are huge, cut to no larger than a ½ inch each. Pierce a cube of melon onto toothpick, then add basil and finish with cheese. That’s it! I chilled for an hour before my girlfriend came over.

I wanted to do a second treat, and thought some mission figs with goat cheese would be a nice addition, and they were! I’ve seen a lot of photos of figs and goat cheese on Pinterest, and since I had some goat cheese and figs in the fridge, I decided to make up my own creation... figs sliced in half with a dollop of goat cheese placed on top. YUM! Nothing fancy and certainly, not a lot of effort. There are some really great recipes for mission figs online, one in particular that has caught my eye, is from one of my blog idols; Sticky, Gooey, Creamy, Chewy. Here’s her recipe for Roasted Chevre, Honey, Walnut Stuffed Figs. It’s definitely on my list to try!

All in all, my afternoon with my bestie was like the hors d’oeurves, refreshing and rejuvenating. And the girl talk was just what the doctor ordered, so to speak. My advice to you - if you’re feeling blue get together with your girlfriends, chill a bottle of sparkling wine and make these appetizers... I promise, you’ll be better in no time at all!

Until later... May life be as delicious as your dishes!

SRQ Foodie

By the way, I welcome feedback, comments, suggestions or your recipes you want to share! Message me at srqfoodie

Carnivore's Delight

2012-08-02T13:06:00.004-04:00

Steak – Glorious Steak!

Growing up in the Midwest, beef was a constant on our family menus. My dad was the master griller. No matter what time of year, rain or shine or even in the dead of winter with snow knee deep, he would light up the grill. As a child, I grew accustomed to savoring a juicy steak. One of my go-to recipes for steak is something I learned from my husband’s wife number one. Get your mind out of the gutter, no “Big Love” action going on here, no “Sister Wives”, just a solid and friendly relationship between my husband’s first wife and me. I so admire her culinary abilities - she is a true gourmand and a published food and travel writer. When I say, “She’s a true foodie” I mean, she really is! I think she has every issue of Gourmet Magazine (bound) nestled on her shelves. We’ve been the lucky recipients of her culinary talent on many occasions. She is also my connection for authentic French sea salt. When my stash gets low, I pick up the phone and call for a refill. The one dish that stands out for me is her steaks. Oh, they are so juicy and flavorful. On a visit to her home she made us dinner, it was arresting! So simple and yet a culinary explosion of flavor with every slice. The seasonings - that’s the key to a great steak -salt, pepper, rosemary and olive oil. (I would write EVOO, but that’s too Rachel Ray for me). Four basic seasonings, how hard is that. Well, I left out one important step: letting the meat rest with the seasonings for a while is the key.

With every forkful, the rich flavor of the steaks was beautiful, and the company was quite amusing. We’ve had several wonderful meals prepared by wife number one, but this one always stands out as one of my favorites. I prefer the accompaniment of the classic side, baked potato with sour cream and green onions. The two together are a symphony of culinary harmony.

At the top of my list of steaks to savor is the Allen Brother’s filet. I discovered this gem from a former restaurateur client. The Allen Brother’s steak, (if you can afford them) is one of the best steaks out there, hands-down. OMG, I don’t think there is a better steak anywhere. Seriously, you won’t need a steak knife for any reason; the meat is so tender, as they say “Like butta!” If you’re in Sarasota, there is another (more affordable) contender for a great steak dinner, Karl Ehmer’s Alpine Steakhouse. Guy Fieri featured their house specialty “Turducken” on his Food Network show Diners, Drive-Ins and Dives. The filet from Karl Ehmer’s is aged perfectly and fabulously tender. These two filets are splurges, but for special occasions, well worth the expense. The Allen Brother’s steaks are crazy expensive – four, 8 oz. 2” thick filets are $154.95 before tax and shipping. Ehmer’s filets runs about $28 for two of the same weight and thickness. I love the fact that I can tell the butcher at Ehmer’s that I want a three-finger steak! If they don’t have any pre-cut, they will open a new tenderloin and hand-cut just for me!

SRQ Foodies Steak a la Number One Wife

1 strip or filet per person (if the strip steak is big enough, we split one)

Salt

Pepper

Fresh Rosemary

Olive Oil

Coat both sides of steak with olive oil, season with salt and pepper. Strip the leaves off the rosemary sprig, and sprinkle on both sides; I generally use two sprigs, one for each side. Too much and I’m sure you know you’ll be tasting soap.

Let rest for at least one hour,

and grill. I use my Le Creuset grill pan on the stove a lot. Sear one side for 5 minutes, then turn, and sear the other side for 4 minutes. Turn again, this time laying cross the grill for those delicious sear marks, for about 2 minutes. Then once again on the other side. We prefer our steaks medium rare to medium, depending on the thickness of the meat. Let rest for 5 minutes once the steaks are done to seal in the juices. Enjoy!

If I am cooking filets, I generally cook each side between 4 to 6 minutes, and I set the timer to make sure I don’t forget. There is nothing worse than an over done steak, it’s an atrocity!

By the way, a really funny story about wife number one, (we’ll call her CB) and her food fetish – when we went to Chicago to visit my stepdaughter, CB was there as well. We all went for my stepdaughter’s baby shower. Before the festivities, we had a family evening at home, and wife number one brought a full Serrano ham for us to enjoy. Yes, on the table was a very large cured leg of Spanish pig. CB also brought a contraption that holds the leg in place so you can slice it easily. That’s not even the funniest part; she carried it on the plane! When she went through TSA at the airport, the agents got a peek at the body part in her luggage. I can’t stop laughing even as I write this two years later! It was so funny to hear her tell us the story. So, the story goes, as the TSA agents are scanning the luggage through the x-ray machine, here comes “CB’s” luggage. The agent stops the machine, runs it back and forth on the conveyor belt, and then calls all the other agents over. Several agents staring at the screen looking at a body part, and CB started explaining that it is a “Serrano” ham, and she’s taking it to Chicago for a party. The agents looking in amazement tell her that since it’s been sliced into, they’ll have to test for a bomb. I’m telling you I can’t stop giggling! She proceeds to explain that the test had better not harm the ham, because her daughter is pregnant, and she’s taking this to the shower. CB also regaled us with stories of her driving to college alumni events with the ham in tow... I really like her – she makes me laugh! We have fun together.

So the moral of this story is... if you’re in the position of being second wife, hope that first wife is a great cook! Oh, and don’t be surprised if the TSA agents look at you a little funny when you carry animal limbs in your suitcase.

Happy Eating!

SRQ Foodie

Red Beans and Rice, Oh, So Nice!

2012-07-06T10:47:00.000-04:00

Red Beans and Rice, oh, are they so nice!

I have to tell you from personal experience, tradition can be so very delicious! For example, every Monday in most New Orleans kitchens, there’s a pot of red beans slowly cooking on the stove. That, truly, is a tradition that should be started in every kitchen across the globe.

Classic New Orleans Garden District Home

There’s a great story behind this dish. In my family, and throughout the south, Sunday dinner usually featured a lovely baked ham with all the trimmings. This meal was the big meal of the week. After church, mothers, fathers, grandparents and cousins would come together, dressed in their Sunday best, for a formal sit down dinner, in the dining room. The table would be decked out with the good china and silver, covered with the cherished tablecloth and cloth napkins, crystal and a delicious home cooked meal. (In my family, my grandmother was the cook). I digress, back to the story... On Monday, especially in New Orleans, the leftover ham and bones would be made into another meal... a bubbling big pot of red beans, served over rice. Interesting fact: according to Wikipedia, red beans and rice is one of the few New Orleans style dishes commonly cooked in both homes and restaurants. The dish and its tradition were brought with the rich white sugar planters who fled to Louisiana after the slave rebellion of Haiti.

Red beans and ham by themselves are fairly bland; it’s what seasonings you choose to add that make it an extraordinary dish to be savored. Along with the beans and ham, you must add the holy trinity of creole cooking... celery, onion and green peppers. In season five of Top Chef, guest judge Emeril Lagasse explained to the competing chefs these three ingredients are referred to as the “Holy Trinity.” Also, the right combination of spices: salt, pepper, thyme, and parsley are among my favorites.

"St. Joan of Arc, Maid of Orleans"at the French Market

There are different variations to this recipe; each cook has their own secret to making a good pot of red beans. I have several cookbooks that have multiple recipes for this southern comfort in a bowl dish. I concocted my own version of red beans and rice; I let my instincts guide me. Of course, I kept the basic “holy trinity”. That would be sacrilege to alter it!

Red Beans and Rice, oh, they are so nice! The smell of the red beans slowly cooking on the stove emanates throughout the house. It’s such a warm and comforting aroma. And, I have to spill, the smell sends to my happy place!

New Orleans Garden District

I have to pat myself on the back... It was exactly what I had envisioned when I decided to make it. Warm and comforting, every spoonful reminding us of our time in New Orleans. If you can’t decide what to make for dinner, red beans and rice is something I highly recommend. It does take a little time investment, but not a lot of effort. I started with soaking my red beans in water overnight (there’s the investment). In the morning, I rinsed the beans, filled the pot with water, submerged a ham hock and added the following spices: 1 tsp. dried thyme, 1 tsp. oregano, 1 T. ground pepper, 1 T. salt, 1 ½ tsp. garlic powder, ½ tsp. cumin, ½ c. chopped tomato, and part of the trinity - ½ c. chopped onion and ½ c. celery. I waited to add the green pepper until later; I find the green peppers disintegrate in the long, slow process. I brought the pot to a boil and then turned down for a long, low and slow simmer for the rest of the day. We try to watch our sodium intake, so I use salt sparingly, you may want to add more salt to your taste preference. Two hours before I was ready to serve, I added a chopped green pepper and a ham steak. Not counting the soaking time, our red beans cooked about 8 hours.

The "Original" Beignets at Cafe Du Monde

I know I already said this was a great dinner, but it really was! As we scooped up spoonful after spoonful of this mesmerizing dish, images of past trips to the “Big Easy” filled our minds: strolling through the Garden District admiring the beautiful old homes, smelling the magnolias and gardenias growing tall in the yards, dusting the powdered sugar off our laps as we dive into a basket of beignets at Cafe du Monde, enjoying a big yummy chilled Hurricane at Pat O’Brien’s. On Monday night, along with almost every other New Orleans citizen, we too followed tradition and relished this delicious dish.

As I mentioned, there are a variety of ways you can make your red beans and rice, some add smoked sausage, or more specifically, Andouille or toss in a little savory Tasso ham. Some cooks add bay leaves, or other spices, it really is up to your own palate, as long as you keep the trinity!

Corn Bread in the classic cast iron skillet

With our dinner, I served Jasmine rice and baked a pan of corn bread. Growing up, corn bread was the one dish my family ate with every dinner, and was one of our main snacks – corn bread and milk. It was the first dish I learned to cook at the ripe old age of 5 years old. My mom taught me... and I can still remember standing on the little kitchen stool stirring all the ingredients following my mom’s directions.

But this story is for another time.... I have very strong opinions on the proper way to make corn bread.

Well, until next time...

May your kitchen be filled with good food, loving family and friends, and great wine!

SRQ Foodie

Chicken Tikka Masala

2012-06-11T15:41:00.000-04:00

International Kitchen

This week, I traveled way outside of my comfort zone in the kitchen, traveling to India for dinner. Okay, so we didn’t jump on a plane and fly across the world to Mumbai - however, our kitchen, pots and pans took us on a delicious exploration of this colorful culinary destination. The dish... Chicken Tikka Masala. Oh my goodness, we enjoyed the fragrant spices and colorful aromas of a fabulous dish. Of course, my inspiration for this redolent dinner was found on Pinterest. Seriously, who needs cookbooks clogging your counter space, when you have this worldwide collection of expressive people sharing their recipes in cyberspace for all who crave and seek? (Just in case you don’t know what Pinterest is, explanation below.) I was so pleased with the results of making this dish! I want to thank the Jackie for posting this great recipe; her posting inspired me to make it for dinner.

I love Indian food. The intense flavors tickle and tease my palate. I’ve only enjoyed this international fare in restaurants, never attempting it at home. For no reason other than I was a little intimidated. But this recipe seemed too easy not to try it ourselves, and the coolest part, my husband and I could prepare the entire dinner together. I had most of the ingredients, with the exception of two- fenugreek leaves and cardamom pods. There’s a great Italian specialty market here in town that also has a lovely Indian section. I ran over picked up the items, along with some yummy Naan and authentic Basmati rice. While I was there, the owners suggested a delish yogurt and cucumber side dish to serve with the Chicken Tikka Masala. It was awesome! Fresh, creamy and just the hint of heat from toasted Cumin seeds. Overall, I am kicking myself for not making this type of cuisine before now. Easy, aromatic and yes, yummy!

There are a couple of changes I will do the next time. For example, the paste for the sauce was a bit thick, and we thought it should be looser. Also, I would try broiling the chicken for more of a charred flavor, rather than baking it. However, the flavors of the chicken from start to finish were exceptional! Also, even though I got the authentic basmati, I am used to the gourmet style, I had to rinse this type and even though I rinsed several times, it was still a smidge sticky. All in all, this recipe is something I will add to my list of must-make dishes. My husband and I enjoyed making it together. Quality time in the kitchen makes for a delicious marriage.

Cucumber-Yogurt Salad

1 sm. Cucumber shredded

1 C. Greek Yogurt

½ T. Toasted Cumin Seeds – ground

Shred cucumber; mix with yogurt, and cumin. Let flavors meld together in refrigerator for at least one hour.

See recipe below for Chicken Tikka Masala.

By the way, recently, it was brought to my attention that not everyone knows what Pinterest is... I am a little shocked because of the popularity and international attention this photographic social media site has received. So, for all of those out there that are not aware of this site, please let me introduce you... Pinterest these are my readers, readers, this is Pinterest!

Okay, Pinterest is a swell site full of images with a smidgeon of text. It’s different from Facebook, Google Plus and Twitter – it’s a pin board style social media site. Members post pictures of things like food, fashion, photos, home décor, make-up, drinks, and pets - really anything. They are arranged by boards, sort of like a corkboards of things they have done, places they’ve been, or want to go, or just things that inspire them. It’s really quite addicting. Every day, you see new postings. Some, like my most of my postings, are directed to this blog, or the image might be linked to a website. It’s so much fun to find images of ways to decorate your bedroom, make something for dinner, or buy something on the internet. Where it differs from Facebook and the other interactive social sites is that the only interaction is by “following” someone, where you elect to receive their postings on your page, or... if you leave a comment, or “repin” their image to one of your boards. Some members are anonymous and others share a little about themselves. The cool part is there are pinners from all over the world. Personally, I have found some really scrumptious recipes to make for us, and some fantastic decorating ideas. It sparks my creativity. Hopefully, it will do the same for you!

The other bright side to Pinterest, most of my page views on this blog has come from fellow members of Pinterest. To date: It’s Just That Good has received over 2,800 page views with readers from England, India, Russia, Germany, Canada, and of course, the U.S. I’m grateful that through Pinterest, I have connected with like-minded people all over the world. It’s quite flattering honestly, and quite good for my confidence.

Well, I think that’s it for now... If you’re interested in what inspires me, here is my Pinterest page link: SRQ Foodie

Until next time...

Life is like a glass of wine... always better when it’s filled with something you like!

SRQ Foodie

Original Chicken Tikka Masala on Pinterest

For the marinade:

1 lb Chicken, cut into cubes

1 cup Yogurt

1 tbsp Cumin powder

1/2 tbsp Coriander powder

1/4 tsp Turmeric powder

3 cloves Garlic

1/2 inch Ginger – made into a paste or grated

1 tsp Salt

1/2 tsp Chili powder

For the sauce:

1 medium sized Onion, cubed

1/2 roasted Red Bell Pepper (about 1/2 cup when pureed)

6 Cashews

1 tsp Cumin powder

1/2 tsp Coriander powder

3 Cloves

1/2 inch Cinnamon

2 Cardamom pods–ground into fine powder

1 tbsp Kasoori Methi (dried Fenugreek leaves, found in Indian grocery stores)

1/4 cup Cream

2 tbsp Tomato ketchup

1 tbsp Butter

1 tbsp Oil

1/4 tsp of Chilli powder, or to taste

Salt to taste

Cilantro for garnish

How to make it:

Marinade the chicken with all the ingredients for about 20-30 minutes

Grill or pan roast the marinated chicken and set aside. In the meantime, roast the onions in the pan with a few drops of oil until lightly browned.

Add the red bell peppers and cashew and toss them around for a couple of minutes. Take if off the stove and cool until ready to handle. Blend the mixture into a fine puree. Add a few tablespoons of water if necessary.

Heat a pan (you can use the same pan used for roasting) with a tablespoon of oil and a tablespoon of butter. When the butter just melts, add all the powders (clove, cinnamon, cardamom powder, cumin and coriander) and sauté until their aroma wafts around. Add the red bell pepper, onion and cashew puree and gently sauté for 3-4 minutes. Add the chili powder and salt and the tomato ketchup. Mix well and add the cream. Crush kasoori methi in your hands before adding to the mix and cook for 2 minutes.

Now add the grilled chicken pieces and toss to coat well in the sauce. Check taste and adjust salt or chili powder as desired.

If you want a thinner consistency, add a few more tablespoons of water and a sparing splash of cream. Gently simmer for 5 minutes. Garnish with cilantro and serve with Naans (Indian bread) or Basmati rice.

Super Supper Club

2012-06-01T12:57:00.000-04:00

Bonding Over a Bite

A few months ago, my neighbor Tricia and I inadvertently started a Tuesday night supper club. Our first Tuesday night was on Valentine’s night... both of our husbands were working, so I invited Tricia over to watch the premiere of Cougar Town and spend the evening not by ourselves.

So the story goes – “Picture it, Valentine’s night 2012 – both Tricia’s husband and mine are working, leaving us alone on the most romantic night of the year. What to do - what to do? Sit at home alone feeling sorry for myself, or... invite my neighbor over to watch TV and have a little party.” (Okay, so I was channeling Sofia from the Golden Girls)

I’m so glad I made the right decision! We had a blast! We ate, we laughed, and we got to know each other a little better. I worked all day making a feast for us... bruschetta, goat cheese and fig pastries, pate and lingenberry jelly and of course, I chilled some Champagne. Whether our husbands were there or not, you have to have Champagne on Valentine’s Day! We were lucky, my friend Aimee joined us as well and she added to the flavor of the evening.

So back to the Supper Club... as we were cleaning up, Tricia suggested “we should do this again next week!” Well, that was all it took, and now our get-togethers are one of the highlights of my week. Our dinners have evolved from just me cooking to a collaboration between Tricia and I. Each Tuesday, we either cook together or take turns making dinner. We start the day with Tricia and I texting back and forth deciding on what to have for dinner that night. I have to mention that one week Tricia made this amazing crock-pot beef and peppers dish that we served on fancy buns... They were fabulous – spicy and quite tasty. I had never had them before, slow-cooked chuck roast with a jar of pepperoncini peppers. WOW! Me, I usually make something that I want to feature in my blog (like my Amatriciana pasta), or a recipe that I want to try out, or a family recipe that I want to show off to Tricia.

This week’s supper club was extra delicious. As usual, Tricia texted me in the morning inquiring about what should we do for dinner? Since she had mentioned earlier that she wanted to do a burger night, I simply replied Burgers... (Luckily, I had a pound of ground sirloin in the fridge). That simple word “burger ” was a big hit, Tricia replied back, “you take care of the patties - I’ve got the rest!” She sure did take care of the rest, pow! T went all out, making one of the coolest things I’ve ever seen... a burger toppings bar! Fresh crisp iceberg, sweet sliced tomatoes and onions, she even hand sliced the pickles! In addition to the fresh veggie choices, we also had sautéed onions and mushrooms, cooked bacon, two variety of cheeses and fancy buns. There wasn’t a burger that we couldn’t make with her abundantly wonderful toppings bar. Me- I made one of my favorite burgers – Swiss cheese, sautéed mushrooms, sautéed onions and a little A-1. Only one word can describe my ethereal meal... Burger-licious!

She also brought a zesty pasta salad that she had made the night before. It was a penne salad with herbed feta, pretty little cherry tomatoes and Italian dressing. The vividness of the Italian herbs with the tanginess of the feta was a perfect combination. If I were Italian, I might say... “Molto Bella”!

My contribution to the meal was the patties... recently I had seen an episode of the Food Network show Meat Men about mixing the ideal hamburger. The star, Pat LaFreida talked about combining different beef together for a flavorful patty. LaFreida explained a great hamburger has to have the exact ratio of fat and muscle for good flavor and texture. I had a pound of ground sirloin and while I was at Publix, I picked up ¾ lb. ground chuck. Mixing the two together, along with a sprinkling of garlic powder, salt and pepper, and Worcestershire, I got the combination right. They were juicy and really flavorful. The perfect base for Tricia’s toppings bar.

Feeling a little bad that Tricia was making almost the entire meal after working all day long, I wanted to make a surprise dessert. Looking in the pantry for what I could make, I decided on my Mama’s Cup a – Cup a – Cup a Peach Cobbler. It’s so simple; 1 cup of flour, 1 cup of sugar, 1 cup of milk and 1 teaspoon of baking powder, along with 4 tablespoons of melted butter and one 15 oz. can of sliced peaches in heavy syrup. Directions: preheat oven 375°, melt butter in 9 x 13 casserole dish, mix flour, sugar, milk and baking powder, and pour in dish. Add canned peaches with syrup and bake for 40 minutes or until golden and bubbling brown. If it sounds familiar, Dolly Parton’s character Truvy in Steel Magnolias shares that same recipe with the girls in the salon. I’m sorry, there isn’t a photo of this dessert - we ate it all up before I could take the picture. It’s so good, I’ll make it again and share soon.

Our Supper Club nights aren’t exclusive girls’ night in... Normally, my husband joins us and enjoys helping with the preparations. This week, we were lucky that Niles, Tricia’s husband had the night off and could join in the fun too. We had a great night – good food, and great conversations.

I highly suggest that you start your own night of cooking and camaraderie: it’s a supremely delicious evening!

Until then... Good Cooking!

SRQ Foodie

Blueberry Breakfast Bliss

2012-05-25T13:36:00.003-04:00

So my friends my latest addiction - Pinterest - has captured my heart and stimulated my palate. Every day, I see hundreds of images pass before my eyes tempting me with fun gadgets, dazzling DIY decorating ideas, and of course, tempting foods. I have to be careful perusing the pages of pins, because if I’m hungry, I want to make everything I see. I have to say thanks to the folks who created Pinterest; I’ve discovered many like-minded people with exceptional taste, and more importantly, tons of recipes to try.

While I was on this amazing social media site the other day, I stumbled upon a photo of a Blueberry Cheese Roll that caught my eye. The photo spoke to me. The thing I love about Pinterest, when you see something that you are interested in, you can repin to your own boards. So that's exactly what I did... I repinned the Blueberry Cheese Roll in my “Gotta Make” board, and printed out the recipe with the intention of making within a few days. Which obviously I am did.

Luckily, the ingredients for this recipe are so simple that I remembered what I needed when I was at Publix (our local grocery store). There are only four ingredients, blueberries, cream cheese, sugar and crescent rolls. This morning I made a batch and let me tell you... they were everything I anticipated and more!

Seriously, even on the busiest morning, these are so easy to make for breakfast – a total of about 30 minutes from start to finish. The best part, my husband and I were very pleased by the results. One bite and your day is already beginning on a blissfully happy note.

I felt the desire to write about what a find this recipe is. So, I made a second batch, photographing the process and the ingredients. The upside, now I have breakfast ready for tomorrow morning’s eats. Once again, making was easy-breezy. This time around, I added my own little twist – lemon zest in the cream cheese mixture. One other change I made to the recipe; I upped the heat during the preheating stage and when the rolls were ready to bake, I reduced to the temperature as directed in the original recipe.

How easy was this? Let me share the details:

Step one: Pre-heat oven to 400°

Step two: mix cream cheese, sugar and lemon zest

Step three: unroll crescent roll dough, divide into four rectangles and press seams together

Step four: spread mixture onto rectangles

Step five: add blueberries

Step six: press opposite corners together

Step seven: turn heat down to 375° bake for 11 to 13 minutes

That’s it – I told you it was easy!

The actual recipe: Blueberry Cheese Rolls:

Ingredients:

1 pkg. (8 oz.) Pillsbury Crescent Rolls

4 oz. Cream Cheese softened

2 T. Sugar

½ C. Fresh Blueberries divided

Zest of one lemon

Directions: Original version (with my variations)

Heat oven to 375° (I heated to 400° and turned down to 375° when I placed them in the oven). Unroll dough into four rectangles: firmly press perforations together to seal. Combine cream cheese and sugar, (I added the zest of one lemon); spread onto dough rectangles to within ½ inch of edges. Top evenly with blueberries. Bring opposite corners of rectangles together; press together to seal. Place on ungreased baking sheet. Bake 11 to 13 min. or until golden brown.

I was really pleased with this breakfast roll recipe. It went beyond my expectations in taste and preparation. I liked the addition of the lemon zest from the original version. The zest gave the cream cheese mixture an essence of cheesecake, and of course, lemon complements blueberries nicely. The other highlight; after baking - the blueberries are plumper and burst in your mouth. They also add an element of happiness to the pastry.

You know, there is just something about Pillsbury Crescent Rolls. Coming from the Midwest, they are a staple in our culinary history. To be honest, I’ve never actually just baked and eaten a crescent roll. I have enjoyed them in a ton of different recipes, but never alone, as a bread component to a meal. The thing about crescent rolls; to me they add a level of comfort to a recipe. My mom made a fabulous Veggie pizza using Pillsbury Crescent Rolls as the pie base, which also has cream cheese in it as well. Hmmm... Now that I think about it, this Blueberry Cheese roll recipe is probably appealing to me because two of the main ingredients are in many of my favorite family recipes. By the way, that veggie pizza recipe... it’s awesome! No photos but I’ve shared the recipe at the bottom of this entry.

There have been several recipes that I’ve made because I saw them on Pinterest. I’ve discovered a great group of people who have extraordinary taste. I think the success of this social network is because of the images, they speak in volumes! When I look at a photo of a dish it screams, “Make me!” For example, the other night I made a Roasted Vegetable Orzo salad with Ina’s Easy Lemon Chicken. It was incredible! The photo captured my attention and the description captivated my palate. I’m so glad I made this - the salad was bright, had a lovely texture and it was great the next day. I actually started with the orzo and found a main dish to make with it. I highly recommend if you‘re not a member of Pinterest, join today! If you are, enjoy the ride, its inspirational and helped me more than once deciding what’s for dinner.

As I promised:

Mama’s Veggie Pizza

1 pkg. Pillsbury Crescent Rolls

1 8 oz. pkg. Cream Cheese

½ C. Sour Cream

2 t. Fresh Dill – Chopped

1 Red Bell Pepper - diced

1 C. Chopped Broccoli – raw

1 C. Chopped Cauliflower – raw

½ C. Matchstick Carrots

Any other favorite – crunchy vegetables

Step one: unroll crescent rolls and pinch together seams to make one sheet of pastry. Bake at 375° as directed on package. Let cool completely. This is the only baking portion of the process.

Step two: mix together soften cream cheese, sour cream, pinch of salt and pepper, and fresh dill. Once pizza crust is cooled, spread mixture to cover, leaving a small edge for crust.

Step three: chop raw vegetables and evenly layer vegetables on top the cream cheese layer.

Step four: Set in refrigerator for 15 minutes before cutting into squares. Serve and enjoy!

This recipe is a great appetizer for parties, and it travels really well! I have to admit, sometimes I don’t wait for an invitation to a party - I make it for John and me, and we have our own party for two.

Until next time... happy eating!

SRQ Foodie

Picnic in the Park...

2012-05-11T17:53:00.001-04:00

Yesterday, my husband surprised me with tickets to an outdoor production of Rocky Horror Picture Show in St. Petersburg. First, let me say it was awesome! The performers, the participants, the audience and the music were so much fun. Getting ready for our romantic night out, I had this image of sitting on the waterfront enjoying a romantic meal and watching one of my all-time favorite movies played out live in front of me. Since we could take a basket, I wanted to make something that would be easy to transport, not take up a lot of room, and taste good. Also, watching countless shows of Ina Gartner and Giada De Laurentiis making gourmet picnics fueled my inspiration for our special dinner. Thank you ladies, you inspired me.

Our dinner and the entire evening were both magical! Roast beef sandwiches, tabbouleh pinwheels, chilled grapes and popcorn on the menu. The roast beef sandwiches, which I thought up in my head, were a-mazing! Slow-roasted beef with shallot and herb boursin cheese, sweet red peppers, spicy cornichons and a dollop of stone ground mustard on a poppy seed hoagie roll. The creamy boursin added a savory smooth layer to the sandwich, and the sweetness of the red pepper brightened up it up. The cornichons were a last minute addition. My husband and I both thought the sandwich that was all right, but it wasn’t quite complete, and the spicy, tartness and heat of the tiny little gourmet pickles took our sandwiches to a new level of taste. The shallot and herb boursin was good, added that onion element without the bad breath. I think next time I’ll try the garlic and herb version. Maybe the garlic will deepen the flavors even more.

In addition to the savory sandwiches, I made some tabbouleh and cream cheese pinwheels, packed chilled grapes and popped some corn. All we needed was some wine and we were set. The theatre company asked that we not bring our own - something about a city ordinance – they told us that wine and beer were available for purchase. We complied, although we saw lots of other attendees packing their own. I figured we’d be buying $8 glasses of cheap no-name wine and pints of beer. Actually, I was impressed with the selection of wines and craft beers available, and the kicker, they sold bottles of wine at really reasonable prices. We selected a bottle of Dona Paula Estate Malbec. I’ve had the Dona Paula Sauvignon Blanc before, so I knew the winemaker wouldn’t let us down and he didn’t. It complemented our menu completely. Next time I’ll be prepared maybe even bring our special picnic wine glasses, although, we’ll have to wait until next season, the theater company shuts down their outdoor performances during the hot Florida summers.

All in all our date night was exactly as I had hoped. My husband did good! Seats were perfect, he even got us a little foldable “beach” table so that didn’t have to sit our plastic glasses on the grass, or kick them over as we jumped up to do the “Time Warp”.

With spring here, and summer around the corner, my recommendation to you would be, pack a picnic basket, grab a bottle of wine, and catch an outdoor performance or concert. It’s an excellent and very inexpensive romantic date night under the stars.

SRQ Foodies Rocky Roast Beef Sandwiches

Per sandwich

1. Poppy Seed Hoagie Roll – sliced in half

1 ½ T. Boursin Cheese

3 Slices Slow Roasted Roast Beef

4 Strips Red Bell Pepper sliced

4 Cornichon sliced in half

½ T. Stone Whole Mustard

Slice hoagie roll length-wise, spread Boursin Cheese on bottom half of roll. Top with roast beef slices, red peppers, cornichons and spread mustard on top.

Hint: For travel, wrap sandwiches in parchment paper before storing in container.

Until next time... SRQ Foodie

Delightfully Chocolate

2012-05-08T13:28:00.000-04:00

Dear fellow foodies,

I’m sorry for the delay, this past week I found myself a little uninspired in the kitchen. I know I promised to write about corn bread, and I will. I racked my brain trying to figure out something to that corn bread would complement. Alas, as I said, I was uninspired and couldn’t figure it out. My mom made corn bread with every meal, it didn’t matter what it was, there was always corn bread in a basket on the table. Honestly, it shouldn’t be that difficult, she served it every night.

I’m not sure why I was so uninspired this week; I cooked dinner most nights, but nothing to write home, or to you, about. Maybe it’s this time of year, when all the TV commercials are blasting “Mother’s Day” in our faces. It’s a hard time for me, I miss my mom so very much, and all the Mother’s day regalia just makes it more depressing.

The week wasn’t a total loss;

I did make one of my favorite desserts my mom used to make for us. It’s called Chocolate Delight and it is... delightful! It brought back so many memories of my mom in the kitchen. It was nice to have such delicious happy thoughts of her, instead of feeling sad.

This dessert has it all – creamy, sweet, crunchy – pure gratification. Chocolate Delight is an explosion of sensory happiness with its lovely mixture of flavors and textures. There are four beautiful layers, each adding their own element for a dessert-a-licious experience. The base has sort of a savory, pecan sandie flavor. The combination of flour, butter and pecans is a great foil for the sweet layers above. The next layer is a silky, smooth creamy mixture of cream cheese, cool whip (yes, cool whip - this recipe is from the 70’s) and powdered sugar. The sugar and cool whip add a little bit of sweetness, but doesn’t overpower the tart and tangy depth of the cream cheese. On top of the fluffy white layer is chocolate pudding. Who doesn’t love chocolate pudding? The deep and luscious pudding adds a decadent dark and creamy layer. More cool whip on the top adds a heavenly light crown with chopped pecans as it’s jewels.

Normally, this is made in a 13 x 9 Pyrex dish, but I split it between two disposable 8 x 8-foil pans. One for us, and one for our neighbors. With one bite of this luscious, creamy delight, everything was all right in the world. We couldn’t stop eating this... a spoonful here, a forkful there. It’s just so good. It had been so long since I’ve had this dessert, and for the life of me, I can’t understand why I waited until now to make it.

Mama’s Chocolate Delight

Base layer:

1 C. Flour

1 Stick Butter

½ C. Pecan pieces

Blend ingredients in food process until thoroughly mixed. Press down in a 13 x 9 Pyrex plate and bake at 375° for 15 minutes. Cool completely. While the crust is cooling, begin next layer.

Cream Cheese Layer:

8 oz. Cream Cheese (recipe calls for Philadelphia brand, but I bought Publix brand. For the price of the Philly Cream Cheese, I can buy three Publix brand packages.)

1 C. Cool Whip (8 oz container brought to room temperature)

1 C. Powdered Sugar

Mix together and spread on top the base. Chill completely before adding next layer.

Pudding Layer:

2 Sm. Pkgs. Jell-O Chocolate Pudding

3 C. Cold Milk

Thoroughly mix together and spread on top cream cheese layer. Chill completely.

Remaining Cool Whip

½ C. Chopped Pecans

Top with rest of cool whip. Sprinkle broken pecan pieces on top of cool whip and chill one hour before serving. The longer it sets in the refrigerator, the better the layers develop together for a dynamic grand finale.

The recipe says you can make it with either chocolate or lemon pudding. I haven’t had the lemon version, only the chocolate because that’s how my mom made it, and I’m not sure I want to deviate from perfection. I know that the lemon would be as satisfying, maybe cheesecake-ish. For me, the chocolate version is a tasty memory of my childhood.

It’s really kind of funny, as I was going through my mom’s recipe card box; a rush of memories ran through my mind. Sitting at the butcher-block table with my parents having dinner every night. I could tell which ones were her favorites. Little hand-written recipe cards stained with ingredients of days long gone. Faded, corners of the cards torn and crinkled from all the times she made these wonderful recipes for us. I’m smiling as I write this blog, remembering how wonderful my mom was and how she showed her love with flavorful meals.

This wasn’t supposed to be a Mother’s Day blog. Nevertheless, realizing that Mom’s Day is this coming Sunday, I made another Chocolate Delight in honor of the woman who loved, nurtured and supported me. Mama, I love and miss you every day. I hope that this recipe inspires you to make one of your mom’s specialties this coming weekend, and that no matter if your mom is here or gone to the great beyond, you raise a glass of Champagne to her, and maybe make a Chocolate Delight.

Until next time...

SRQ Foodie

TaWanda! Fried Green Tomatoes

2012-04-28T16:48:00.002-04:00

Sorry for the delay friends, I’ve found out I am susceptible to writers block. I wanted to write about a farm market that I discovered, but after four different attempts, I am going in a different direction. By trade, I am a PR person; most of my clients have been restaurants, and wine stores. After reading what I had written, I thought it was too much of a PR pitch and not a blog. So, scrapping those, here’s today’s blog. I will be including a little about the farm market, but it won’t be the topic, just an added note.

It’s Saturday morning and last night, I made two of my childhood favorites for dinner... Fried Green Tomatoes and fresh Black-eyed peas.

Long before the movie, I had eaten my fair share of these tart, crunchy rounds of happiness. My grandmother Flora Bell, my mom Shirley Ann and my Aunts Roxie and Viva all had Fried Green Tomatoes (FGT) in their repertoire. Since Jessica Tandy, Kathy Bates and the cast of this charming flick, this dish has become popular in both casual and fine dining restaurants around the country. Chefs add their own twist on this Americana classic with spices, different crusts and sauces, but personally, when it comes to FGT's, I’m a purist... no need to change what my family has made for the past decades. Simply put, it’s just that good. By the way, there is an actual Whistle Stop Café in Juliette, Georgia. After filming the movie, building owners kept the café going. My husband and I discovered it on a vacation a few years ago. We couldn't help ourselves, we ate their FGT's and they were pretty good!

When you watch Jessica Tandy’s character Ninny bite into her birthday present, you can taste how good they are. Every time I watch this movie, I get a craving to make them. What can I say about this dish... with the first bite, the cornmeal crunch resonates in your mouth, then the tartness and creaminess of the unripe tomato draws you in, and if you’re like me, you’re hooked. Last night, I made them along with pan-seared pork chops, and another childhood favorite, Black-eyed peas. My husband told me that he thought the tomatoes stole the show. Thank you honey! No matter what side of the gourmet street you are, FGT's are without a doubt a delicious addition to our nation’s culinary history. Speaking of history, I found an interesting article about Fried Green Tomatoes in a blog for the Smithsonian. Here’s the link.... Interestingly the article says that food historian’s claim this might possible be a Jewish and Midwestern recipe, and that may be true, although I’m not Jewish, I am a true blue Midwesterner, albeit transplanted to Florida.

My family’s recipe differs somewhat from other recipes. I found several including a Southern Living magazine recipe, that uses a “batter” rather than how my family does it, which is dip in flour, egg, and cornmeal. Frankly, I’m not a big fan of the batter style. I think it detracts from the purity of the dish. But that’s just my opinion, and I won’t fault anyone else for their preferences.

Mama D’s Classic Fried Green Tomatoes

Two Green Tomatoes sliced into eight even slices

1 ½ C. Corn Meal

1 C. Flour

1 Egg beaten

Salt and Pepper

Oil and Bacon Grease heated in Skillet

Combine 2 T. bacon grease and oil into skillet (cast iron preferred) about a ½-inch high. (I find the bacon grease adds an element of flavor to the tomatoes, and that’s how my family did it.) Place flour, beaten egg and cornmeal into three different bowls. While grease is heating, dredge tomato slices in flour, then egg, then cornmeal. Let tomatoes sit for a few minutes. Once grease is hot, cook in batches, carefully placing tomatoes into pan. Cook until both sides are golden brown. Once they are done, I recommend tomatoes rest a few minutes; otherwise, you’ll burn your mouth badly! Salt and pepper to taste. You may not need to add additional salt. You might just catch yourself shouting “TaWanda!” after eating these goodies.

The other highlight from dinner last night was the Black-eyed peas. Boy were they good! During the preparation, cooking and then eating, these gems called the “caviar of the south” brought back a flood of childhood memories. I remember spending the afternoon on the porch with my aunt Roxie shelling peas. Thankfully, I got the last of the fresh peas from the local farm market. I spent a good 40 minutes shelling peas; it’s tedious, but so much better than the frozen or dried varieties. Don’t get me wrong; come New Year’s Day, I’ve got a pot of dried peas that I soaked overnight slow cooking on the stove with a big ham hock. For last night’s dinner, I didn’t have a ham hock to add, but I did have some excellent Applewood smoked bacon, which worked just fine. Black-eyed peas have a lovely texture, if cooked correctly; they will pop in your mouth. The smoked bacon adds an earthly element to the flavors. You can add other ingredients like chopped ham, onions, or peppers... we called those additions fancy peas. I can tell the difference between the fresh peas and dried, the fresh really do taste fresh, bright and lively. For my peas, I simply shelled and rinsed them. I covered the peas with water, added four strips of bacon, salt and pepper (about a half-teaspoon of salt and a teaspoon of pepper), brought to a boil and then let simmer for about 40 minutes. In a black-eye pea shell, they are so good!

I got my tomatoes and peas from the local farm market just down the road from my house. I recently discovered this Sarasota treasure with my friend Karen. Bins upon bins of fresh farm-grown produce. Mind-blowing fruits, vegetables, meats, Amish cheeses and more – too many to name. Since discovering this place, I’ve shopped there several times a week. Now, I don’t have to wait for the Saturday Farmer’s Market downtown. And, the prices are a-mazing! So much cheaper than the grocery store or gourmet market. I’ve been inspired to cook more family recipes because of this place. Unlike her granddaughter, my grandmother had a “fruitful” garden. She grew juicy tomatoes bursting with flavor, snappy green beans, firm okra, tart crab apples and sugar sweet corn.

Our dinner was a bit monochromatic. Normally, I try to add a little color for visual balance, but I was focused on the FGT’s and black-eyed peas, and this is what we got. Nonetheless, it was good! Pork chops had a light sprinkling of dried thyme, sage, crushed fennel seed and celery seed before I pan seared them. I deglazed the pan with some leftover Riesling.

Reading and proofing this blog, it’s so much better than the previous attempts... I hope that you will enjoy reading it. I love that I can share my culinary family history with you.

It’s Just That Good has reached over 1500 page views. I see that I have readers in the U.S., Canada, U.K., Russia, India, Mexico, Germany, Philippines and the Netherlands. I am so honored that you all read my blog. It tickles me to no end -thank you very much! If you have comments, please feel free to leave a note, or share your own food experiences with me. By the way, if you see an ad on my blog that interests you, please click on it, every click helps to feed my food blog obsession!

Next week’s topic... Corn Bread!

Until then... happy eating!

SRQ Foodie

Ooey-Gooey-Goodness

2012-04-20T17:22:00.000-04:00

Ooey-Gooey- Goodness on a Fork!

Sometimes you need the comfort of your mother’s love. Unfortunately, my mom is no longer on this earth, but I can still find that comfort in her recipes. My mom Ann was a wonderful cook. I tasted the love, heart and soul she put in each dish. One recipe in particular that she made so very well was a St. Louis classic, Gooey Butter Cake. This was one of her signature dishes, and requested often by her friends. After she passed, one friend would call me every couple of months asking for her recipe. I’m not sure what he did with all the other ones, but I was happy to oblige. This “breakfast” cake (yes, it is classified as breakfast food) is a sweet make-your-teeth hurt addiction. You can only have a small serving at a sitting, but you’ll find yourself sneaking into the kitchen to pinch off a bite.

As I said, this is a St. Louis classic. I know that Paula Deen gets a lot of credit for this dish; in fact, of all the Gooey Butter Cake recipes on the Food Network’s website, the majority has her byline. I’m glad that she loves it, and that she has brought it attention to her fans, however, it’s a Midwest classic. I found an interesting “rant” blog by someone who was really upset about Paula "taking" credit for Gooey Butter. No matter... I am thankful that Paula’s fans now know this wonderful dessert. For the record, Gooey Butter Cake was created in the 1930’s by a German baker, who had accidentally mixed up ingredients. During the depression and not wanting to waste anything, he offered this gooey product to his customers. I’m so glad that he didn’t throw it out, because this is a great addition to the nation’s culinary history. This born and bred St. Louisan loves-loves his dessert. Side note: here’s a story in the New York Times about Gooey Butter Cake.

Yellow Cake Mix and Eggs

So, why love Gooey Butter Cake? What’s not to love, it’s the ultimate sweet treat. There’s nothing else like it, it’s sort of a combination of brownie and coffee cake. When I am missing my mom, this is one of her recipes that I go for first. With one bite, all is right with the world. Imagine a rich, dense cake with an amazing cream cheese filling that will curl your toes with happiness. As the filling bakes, it creates this thin crust, and as your fork crunches down, it’s like breaking the top of a crème brûlée. After the cake has cooled a bit, sprinkle the top with power sugar. Not that it needs more sweetness, (Oh, but it does) the visual appearance of the powdered sugar looks like the dusting of a first snow. Ah, it makes me happy just thinking about it.

Gooey Butter Cake Base and Filling

My mom’s recipe uses a yellow cake mix; (Duncan Hines) it’s how she made it, and frankly, I’m not going to mess with perfection. I have found some recipes with a from scratch cake base, and at some point I might try my hand at them. However, I recently made my first cake from scratch for Easter and it took two rounds and two different recipes to be successful, so I’m not in any hurry. One recipe on my must-try list is from one of my blog idols Smitten Kitchen.

Crispy Corner Brownie Pan

Putting my own twist on a classic...

Last year, I bought one of those brownie pans that make the brownies with four corners on each one. I kept seeing those commercials for the “Original” brownie pan and wanted to try one, however, I am hesitant about buying any product from an infomercial. One day while my husband and I were in Bed, Bath & Beyond, I spotted the daddy of awesome brownie pans. It is a heavy-duty solid pan with columns in the middle dividing the batter into 12 different sections. It makes outrageous perfectly baked brownies, each with the desired crunchy four corners. Here’s the link to order Crispy Corners Brownie Pan from Bed, Bath & Beyond.

Gooey Butter Cake Base

I had wondered if I could use this pan for making Gooey Butter Cake, and yes, you most certainly can! Instead of pressing the cake base into a big 13 x 9 pan, I pressed the batter into the individual sections. Some hard-core Gooey Butter Cake lovers might disagree with me, but you really do need a good ratio of cake to goo. Too much goo and you are over-powered with sweetness, too little and it’s just cake. You have to combine both for the true GBC experience. I used my cookie/ice cream scoop to portion out even amounts and it worked great! It was really easy; I pressed the batter up along the sides, making a deep well in the center of each section. Once the base was complete, I mixed the filling and again, scooped the gooeyness into the wells. I was afraid that it would run over, but it worked fine. Full disclosure using this pan, there was some filling left over, I’ll have to work on not wasting any next time.

Gooey Butter Cake - ready for baking

While the individual cakes were still warm, (when served this way is awesome), I tested the end result on our neighbors Tricia and Niles. Tricia texted me “Holy Crap! These are sooo good!” I have to agree with Tricia, they really are good... maybe we should call them Gooey “Goody” Butter Cake. For a moment, I thought, “Maybe I could make and sell these?” Who knows, maybe someday! My husband has had gooey butter cake before, but I think he likes them better this way. The reason I think this... he’s had one for breakfast every morning for the past few days. On a side note: you can enjoy this dessert with a cold glass of milk, cup of coffee or hot tea, or my husband’s recommendation with a glass of white wine. (Left over from dinner)

Individual Gooey Butter Cakes

I have to admit, eating one of these little gems is like getting a hug from my mom. I hope that you too will try this recipe, my mom would be so happy if you did!

My Mama’s St. Louis Gooey Butter Cake

By Shirley Ann

Pre-heat over 350 degrees

Bottom Layer
1 Yellow Cake Mix (Duncan Hines)

2 eggs

1 stick butter melted

Mix together, and pat in the bottom of an oblong pan. (or nifty segmented brownie pan.)

Top Layer

1 8oz. Package Philly Cream Cheese
1 Stick Butter -melted

2 eggs

1 tsp. Vanilla

1 box Powdered Sugar

Mix together, and pour on top bottom layer.

Bake 40 to 45 minutes in 350 degree oven until golden brown.

When cooled, sprinkle cake with powdered sugar, and nuts (optional)

Until next time... happy cooking!

SRQ Foodie

Blue Ribbon Chicken Cordon Bleu

2012-04-13T19:23:00.000-04:00

Blue Ribbon Dinner

I will admit I’m not the most organized cook in the world. Many days, I find myself walking the aisles of the grocery store trying to figure out what I am in the mood to cook for dinner. Some days I know exactly what I want to make, and other days, like yesterday, nothing sparked my desire. I almost suggested to John that we order Chinese or go out. When I asked my husband what he wanted for dinner, he said, “Let’s go to the store”. Okay - so I guess I'm not getting out of cooking tonight. I love to cook, but sometimes, letting someone else do the cooking and the dishes is nice too!

Off to market we go...

So, as we perused the meat aisle, we contemplated pork, steak, lamb, and fish, but again, none of these choices inspired us. John had mentioned that he could grill some chicken. I reminded him that I had cooked chicken for the past two days, one night I fried some tenders, and the next night, I made chicken artichoke pasta. (I replicated this great recipe from a local eatery. I’ll share soon). As I was looking for inspiration in the prepared meats, I suggested to John that I could make Chicken Cordon Bleu. We have a plan and we have the start of dinner. I ordered ham and Swiss cheese from the deli counter, grabbed a few ears of sweet corn, a box of spring mix and headed home.

With ingredients in hand, now I needed a recipe. After a few minutes on Google, I found an easy recipe from celebrity chef Tyler Florence. I find that his recipes are always good and relatively easy to make. I’ve made many of his entrees, and side dishes, one of my favorites are his Pork Schnitzel and Mushroom Spaetzle recipes. They deserve a blog of their own, because, it’s just that good. I promise I’ll share soon!

Tyler’s recipe for Chicken Cordon Bleu (I also included the recipe at the bottom of the blog).

Zowee, the flavors in this dish complement each other so lovely, it’s a symphony of herbs and savory goodness. The French translation for Cordon Bleu means “Blue Ribbon”. Chef Tyler should be awarded a blue ribbon for this recipe. Technically, this is not a “French” recipe. According to Wikipedia, Chicken Cordon Bleu is an American creation, drawing techniques from Chicken Kiev and schnitzel dishes. The earliest recipe reference is found in the New York Times in 1967. Wouldn’t you agree, whenever you coat meat in a hearty dusting of luscious breadcrumbs and herbs, you have the makings of a classic comfort meal.

Tyler’s recipe said to use panko breadcrumbs, but I have my own stash of homemade breadcrumbs. I started processing all of our leftover “good” breads . Now I have a healthy stock that I keep in the freezer and pull out when needed. Don’t waste anything, right? I didn’t follow the recipe to a T, Tyler suggests using prosciutto and Gruyere, but since I got the ingredients before I found the recipe, I used what we bought. John said that he thought I made a good choice of ingredients, the sweet ham and Jarlsberg cheese nicely complemented the savoriness of the crumb mixture. Speaking of the crumb mixture, Tyler’s suggestion of fresh Thyme and garlic with the butter is a trifecta of flavor. The texture was perfect, and the aroma is ambrosial -earthy, warm and totally inviting. F.Y.I. I didn’t add any salt to this recipe. Between the bread, ham, cheese and salted butter, (Don’t judge) I didn’t have to add extra.

This was incredibly easy to make - from beginning to end, I was finished in less than 45 minutes. Pound out the chicken breasts, layer with ham and cheese, and then dip, dip and dip again. Bake in the oven for 20-25 minutes. Ta-DA - you're done!

The three dipping process really sets the base – flour, egg and crumb mixture. I will have to work on my rolling process. My chicken wasn’t quite as picture perfect as in Tyler’s photo, but with practice, it will get better with time. I cut the recipe in half, and I am sorry that I did because, I find myself wanting leftovers now. The chicken was seasoned perfectly! This was so much better than the pre-made options available in the grocery store. They’re okay, we’ve made them before, when I didn’t want to cook, however as I said, this is so easy and didn’t’ take a lot of effort. And if you are frustrated, pounding chicken is a fabulous stress reliever.

To complete our dinner, I made some fresh corn and spring mix salad with tomatoes drizzled with walnut oil and white balsamic vinegar. Thank you Tyler - this is definitely a recipe that I will add to my repertoire and make often! And it photographs beautifully.

I highly recommend you make this for your family or guests; you will be the star of the night. On a gourmet note: we enjoyed a lovely light white table wine – La Vieille Ferme – it balanced the richness of the chicken.

Chicken Cordon Bleu

Recipe courtesy Tyler Florence, 2008

Prep Time: 20 min

Cook Time: 25 min

Serves: 4 servings

Ingredients

4 chicken breasts skinless and boneless

4 thin slices prosciutto di Parma

1/2 pound Gruyere, grated

1/4 cup all-purpose flour

Kosher salt and freshly ground black pepper

1 cup panko bread crumbs

4 sprigs fresh thyme, leaves only

1 clove garlic, peeled and finely minced

2 tablespoons unsalted butter, melted

2 eggs

Extra-virgin olive oil

Directions

Preheat oven to 350 degrees F.

Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.

Season the flour with salt and pepper. Mix the breadcrumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.

Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the breadcrumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.

Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney, if desired.

This really is an amazing dish to make, and I know that you too will receive a "Blue Ribbon" when you make this!

Until then, I wish you good cooking!

SRQ Foodie

Culinary Explorations: St. Pete, Florida

2012-04-09T16:14:00.000-04:00

Sorry for the delay friends, it’s been a busy time for me. I was lucky to get a couple of writing assignments for the Sarasota Herald Tribune – Community section. I had to cover the Sarasota County Fair 4-H and FFA Steer and Swine auctions, and it was fun. Those young entrepreneurs put a lot of hard work into raising their livestock with the hopes of earning money for college. If you’re interested in reading the stories, links to the stories are at the bottom of this blog.

I’m stepping out of the box so-to-speak with this week’s blog. Normally, I would write about dinner, or a specific recipe, but today, I want to share with you the wonderful day my husband John and I spent enjoying culinary treasures in the area. Last week, my husband I and spent a day trekking around St. Pete picking up essentials and a few splurges for our culinary pleasures. Then, finished up the day with cheeseburgers and cocktails at a great “Old Florida” style dive.

First up: Mazzaro’s Italian Market in St. Pete, Florida

If you are a true foodie and love everything Italian, Mazzaro’s is the place for you. It is an authentic Italian market. Again, a one-stop-shop for Italian products – wine, spices, capers (six different varieties and sizes combined), fresh made pastas, sauces, breads, and cheese. The market is divided into different sections; deli, espresso bar, bakery, deli, meats, and pastas (plus you can order sandwiches and salads to enjoy there). Reading reviews on YELP, I’m not the only one who is crazy for Mazzaro’s –most reviewers, give four stars or more.

Today, I’m going to focus on the cheese shop - whether you’re from Wisconsin or not, you’ll definitely become a cheese-head at Mazzaro’s. Starting with their house made fresh Mozzarella. Holy cow! It’s still warm when you get it. I must warn you, once you’ve had this mozzarella, there’s no going back to the store-bought kind, I promise you. It’s a little bit of heaven shaped in a ball. Silky, smooth, rich and creamy - euphoria in your mouth. Just writing about it conjures up a smile on my face. My husband and I find it difficult not to eat the entire thing in one sitting. Restraint is the key. By itself, the fresh mozzarella is ethereal; using it on pizzas, bruschetta (previous blog recipe available) adds an element of creamy richness to any dish. Price: $7.99 a pound – our ball was 1.21 lbs. at $9.67.

Beyond the mozzarella, Mazzaro’s has a lovely variety of international cheeses available as well... provolone, triple creams, pâté and more. I enjoyed talking with one of their cheese mongers about the different varieties they carry – he definitely found his calling, his passion was infectious. Another fabulous find is the Parmesan – I’ll admit it’s an extravagance, but if you can, I highly recommend you get an aged parm. The nuttiness of a good-aged Parmesan adds an element of deep flavors that cannot be replicated by the tubs of “Fresh” types in the stores. (Although, for cooking, I tend to use the tubs.) It’s truly – “Just that good!” I try to keep a block in the fridge to use for finishing, and if I am craving something salty, I’ll peel a strip off for a snack.

I could go on and on about this culinary treasure chest. Mazzaro’s Italian Market is located at 2909 22nd Avenue N, St. Petersburg, Florida 33713.

My recommendation is to go there and see for yourself. Saturday is a great day to go; they usually have a wine tasting from 11 to 2 pm, and live-music. However, a forewarning, Saturday is also their BUSIEST day of the week - long lines and crowded aisles might deter someone who is wants to spend a leisurely afternoon exploring this mesmerizing market. For hardcore foodies, it won’t matter, there is so much to discover at this magical mercato (Italian translation - market). Visit their website to see everything Mazzaro’s has to offer: the baked goods and pastries are divine. I will warn you, be very careful not to get carried away, from personal experience, it’s way too easy to do. I can’t tell you how many times I’ve blown my budget for the month without blinking an eye.

Another delicious find during our day of epicurean adventures –

Before Christmas last year, I spent the afternoon with my girlfriend Richelle in St. Pete. We started at Mazzaro’s, and then she took me to a delightful olive oil shop - Kalamazoo Olive Oil Company. This is an olive oil gourmet’s dream - rows and rows of unique flavored olive oils and balsamic vinegars. Really astonishing the varieties available there. Next to every steel container, little tasting cups for you to try the interesting blends. On my first visit, I picked up a bottle of white truffle oil, Persian lime oil, fig balsamic vinegar, walnut oil, and a small bottle of Harissa oil (great heat, not overpowering).

The owner was very knowledgeable and his passion for his products was infectious. The choices were difficult to make, I wanted to get so many more, but after a visit to Mazzaro’s I restrained myself to the five mentioned above.

I have wanted to take John for some time, so, we planned our day to include a visit to Kalamazoo. This store is similar to a wine shop... so many choices - the difference is you get to try everything! I think we sampled it all: sweet oils, savory oils, spicy oils and all the vinegars. It was a gastronome’s buffet. The owner created an interesting recipe cheat sheet to mix the oils and vinegars. My personal favorite is combining Persian Lime oil and pineapple white balsamic vinegar. They said it is great for Asian recipes. Personally, I mixed the two with a little salt and garlic and it was a fabulous marinade for grilled chicken. A great thing about shopping at one of these shops, bring in your empty bottles and get a discount on refills. Kalamazoo Olive Oil Company is located at: 449 Central Avenue, Suite 100, St Petersburg FL 33701.

A tasty recommendation for White Truffle Oil: drizzle atop microwave popcorn for a gourmet treat. Directions: One Bag Microwave Buttered Popcorn. I prefer light buttered microwave popcorn, but almost any will do. Follow directions. Safely open finished bag and drizzle truffle oil on top of popcorn. Shake and repeat. Pour a glass of wine and you’ll have a lovely gourmet snack. I have to “props” to Heath, owner of Magnum Wines in Sarasota for introducing us to this addictive treat.

Next up... Forget the electronic reader, fabulous assemblage of printed treasures.

Okay, our day is almost done... we’ve shopped til we dropped, although I didn’t mention our stop at Haslam’s Book Store... a must-do in St. Pete. Stopped by just before they closed, so we didn’t have a lot of time to peruse the massive collections. I never looked past the cookbook section, what an impressive section of new and old cookbooks. Shelves of popular chefs’ books, and interesting self-published cookbooks from small community churches. You remember those from the 60’s and 70’s. I picked up a beauty – The Gourmet Cookbook – over 1,000 recipes published over the years by Gourmet Magazine. I promise, you’ll be reading about some great recipes I’ll be trying in the next few weeks. Haslam’s Book Store is located at: 2025 Central Avenue St. Petersburg, FL 33713.

Final Stop: Pleasure of the Palate:

We had a wonderful day. We sampled, shopped and spent the day together. After all our adventures, we were ready for some actual food and a drink. Since we were in the area, John suggested we go to Woody’s Waterfront restaurant. It is an “old Florida” dive. This is the type of restaurant Guy Fieri would feature on his Diner, Drive-Ins and Dives show. Out on Blind Pass, it’s a blast from the past – picnic tables and plastic baskets filled with great burgers, fried shrimp and yummy fish sandwiches. We opted for the cheeseburgers and shared a basket of fries. Being Florida during season, we were the youngest people there, with the exception of visiting grandkids. Burgers were cooked perfectly, complemented by a cold beer for John and I had a Woody’s drink special Sangria-Rita; a combination of sangria swirled with a frozen margarita – sort of an adult ice cream swirl. Woody’s Waterfront is located at: 7308 Sunset Way, St. Pete Beach, FL 33706.

It was a great day, and in the following days, John and I enjoyed the fruits of our labor. Together, we found some fabulous local spots to fulfill our culinary cravings.

Links to my articles in the Sarasota Herald Tribune

Sarasota County Fair Steer Auction

Sarasota County Fair Swine Auction

Until then,

SRQ Foodie

A Culinary Obsession...

2012-03-22T21:13:00.002-04:00

Amatriciana - Heaven on a Fork

There is something so delicious about this dish that it sparks my passion for great food. It is an amazingly pleasing bowl of happiness. Amatriciana is a classic Italian pasta sauce. The English translation is spicy tomato sauce, but its way more than that... it’s “Heaven on a Fork”. According to Wikipedia, Alla matriciana originates in the town of Amatrice in the Lazio region of Italy. It’s a recipe filled with just a few ingredients and big aromatic layers. I’ve tried with several different types of pastas, most recipes recommend Bucatini - a long hollow spaghetti. But I’ve also had it with Fusilli and last night we used Torcetti, a twisted shaped pasta. Recently I served it with regular spaghetti, but it really didn’t have the same textural experience as the other recommended pastas. I’ve found that you need pasta that will grab hold of the sauce.

So, why do I make this Amatriciana? I have to admit this has become an authentic obsession for me, one bite and I was hooked, hopefully forever. I have to be careful and not over make this recipe, cause frankly, if I could, I would eat it every day.

The first time I had this dish; was at a quaint little Italian restaurant in Sarasota, called Andreas. Normally, when we go out for dinner, we order different dishes and share. It makes for a romantic dinner and as foodies, we love to try new things. I ordered the Chicken Rollatini wrapped in bacon and it was phenomenal. I especially loved the mashed potatoes; I’ll have to ask Andreas if I can share his secret with you. If I can, that will be a different blog, and definitely worth the wait.

My husband ordered Amatriciana and he was hooked. John gave me a bite of his dish. With the first forkful, I too was hooked! It grabbed my salivary glands and never let go. I have dreamed about this dish. It literally seizes that spot in your mouth near the jaw line, almost hypnotic. As you may learned by now, I tend to crave things, and once I get a dish in my head, it won’t leave until I eat it again. I try to recreate many of my favorite dishes out, since our nights out are limited by budgets. I have searched and searched the internet for “the” Amatriciana recipe. Let me tell you, many were close, but on making them, they just didn’t make the cut.

Then one night, my husband and I were in the mood for fresh pasta and I went straight to one of my favorite cookbooks that John gave me on our first Christmas together. It’s from Giuliano Hazan, fantastic famed chef on his own and son of the beloved Marcella Hazan - deemed the “Doyenne of Italian Cooking”. He lives here in Sarasota and I had the luck to have him sign it for me, and it is one of my most prized cookbooks. As we were browsing the different recipes I came across Giuliano’s Bucatini all’ Amatriciana recipe. We’ve made many of his recipes, but for some reason, I’ve overlooked this delicious treasure. We were so excited; we jumped up and began cooking together. I will tell you, now that we are making pasta from scratch; John and I are doing a lot more cooking together, as opposed to me slaving away in the kitchen, while he is drawn into his Droid. My suggestion is that you have a special someone, make pasta with them... it’s a delectable way to do something together.

What makes this an A-mazing dining experience? The aromas coming off this dish while it’s cooking are mind-blowing! It’s a complete sensory experience, and the combination of ingredients will definitely tempt your senses. Cooking the onions in butter is seriously mesmerizing. I never knew I loved the smell of cooking onions so much; maybe my senses are growing with each dish. They say that your palate changes with age, not that I’m growing old gracefully. However, I’ll admit that I now love sautéing onions. Chopping raw onions are another matter, but if you need a good cry, onions are the way to go.

With every step, the fragrance builds and fills the house with luxurious scents. Next, adding the bacon (I substituted bacon for pancetta as the recipe calls for) already, my mouth is drooling with anticipation. This is dangerously awesome. After the bacon is cooked, adding the tomatoes and its juice confirms that I am just one stop closer a completed dish.

As a novice, cooking can be a victorious achievement, or a massive failure. Luckily, I haven’t experienced the latter. Just a few tweaks, but nothing burnt, or declared disaster.

Why am I so in love with this dish? Some dishes look good, some dishes smell good and some dishes taste good, but when you get visual, taste and smell combined together, you have a triumphant trifecta of culinary success. And trust me when I tell you, this recipe has it all!

I invited my neighbor Tricia over for our Tuesday night get together so she too could get hooked on this dish. She brought one of my favorite sides: Tomato, Cucumber and Onion salad with vinegar, oil, salt, pepper and a pinch of sugar. It is a southern summer classic, and the vinaigrette complemented the pasta perfectly. Also, since it’s Florida’s vegetable season, the tomatoes and cucumbers were excitingly fresh! She also brought over a bottle of Lemoncello Crème for dessert. She suggested that since we were doing Italian night, this would be a welcomed addition, and she was right. (Side note: last week, Tricia made us White pizza and YUM! It was awesome!) Thanks Tricia for introducing me to a fabulous delight!

The night was a success! The pasta was mouth-watering, the salad, a lovely foil and dessert, who doesn’t love a grand finale with alcohol. We had a bold red wine, a lighter red wouldn’t hold up to the powerful flavors of Amatriciana.

Giuliano Hazan’s Recipe for All ’Amatriciana

From his” The Classic Pasta Cookbook”

(I recommend that you order this today – It’s a GREAT cookbook)

Recipe for 1lb. of Pasta

Ingredients:

4 T. Butter - (I only used half the butter to cook onions – didn’t add the other to the finished dish)

½ C. Finely Chopped Onion

2 oz. Pancetta – (I used 3 strips of Applewood Bacon) cut into thin strips

2 C. Canned Whole Peeled Tomatoes with their juice, coarsely chopped

¼ t. Red Pepper Flakes (more if you prefer spicy)

1/3 C. Freshly Grated Parmigiano-Reggiano Cheese

2 T. Freshly Grated Pecorino Romano Cheese

Directions:

Melt half the butter in a sauce pan over medium-low heat. Add onion and cook until it turns a rich golden color. Add the pancetta (bacon) and sauté until it is lightly browned but not crisp. Stir in the tomatoes and red pepper flakes and season with salt. Cook until the tomatoes have reduced and separated from the butter: 20 to 30 minutes. Remove from heat and set aside.

Giuliano suggests that you may prepare the sauce ahead of time and refrigerate until you are ready to use. Personally, I made the sauce earlier in the day so that all the ingredients build their flavors.

Bring 4 quarts of water to a boil in a large saucepan or pot, add 1 tablespoon of salt and drop pasta all at once, stirring until pasta is submerged.

While pasta cooks, return the sauce to a low heat. When pasta is “molto al dente” (about 30 seconds away from al dente) drain and transfer to a serving bowl. Add sauce, butter (I skipped the additional butter) and the grated cheeses, and toss vigorously. Cover the bowl and wait 2 minutes before serving.

This is a FABULOUS recipe!

Until the next time, happy cooking!

SRQ Foodie

Sunday Dinner

2012-03-16T18:43:00.000-04:00

Sunday Dinner

Well, I mentioned that I was feeling a bit nostalgic, missing my family and the food from my past. Sometimes the cravings are so overwhelming; I simply can’t concentrate on anything else. So, this time I caved, I tried to recreate a typical Sunday dinner at my grandmothers. I loved spending time at my grandmother’s house, especially when she was cooking, which back then was all the time. No instant dinners, no microwaves, everything was made from scratch, with the exception of boxed caked mixes for “unannounced” guests. Granted it was a lifetime ago compared to what’s available these days, pre-made/ready-to-serve meals delivered to your door, and she lived in the country, so almost everything was fresh from her garden or a nearby neighbor’s farm. Mama D would go to Rada’s farm every week for fresh milk and eggs; she grew most of her vegetables and “put up” canned veggies and preserves for the winter. It’s funny, for the first half of my life; I would only eat Mama D’s home-canned green beans. She sent home jars, and jars of them with my mom for me. When my mom ran out of them, she would try to sneak a store-bought can, but I knew they were not my Mama D’s. With just one bite, I would look at my mom and say, “These are not Mama D’s!” My mom Ann would reply with a resounding “Yes they are. How would you know the difference?” Taking that as a challenge, I would get up from the table, walk to the trashcan under the sink and dig through the trash until I found the can. Then pulling the empty can and raising high above my head, I would boast, “See, I told you they weren’t Mama D’s – I know Mama D’s green beans.” I was generally a good kid, always polite, watched my manners, and rarely talked back, but I am sure that I frustrated my mom when it came to green beans. Well enough about my veggie issues, back to the subject of today’s blog.

Side note: if you don’t have Mama D’s green beans, I’ve learned you can recreate them with canned beans. Here’s the secret, it’s not calorie conscious, but oh my, are they are good. One-can green beans, I use Publix Veri-Green, one small spoon of bacon grease, and tablespoon white balsamic vinegar.

Our Sunday dinner was good - not perfection, but it was good – definitely solid comfort food! This was my first attempt at making two of the four dishes. I relish my husband’s comments when he told me, “You know the old saying, if you’re having a dinner party, never serve a dish without trying it out first. Now you’ve tried and you can tweak it for next time.” I was slightly disappointed with the results. (As you will read down the page) I followed the directions to a tee, and still not quite as picture perfect as shown online. I sort of blame the Food Network, the celebrity chefs make it look so easy and always fabulous, I keep forgetting they have sous chefs, stylists, and magical video equipment, and I have... me!

This was a traditional Sunday dinner like my grandmother prepared for us. The menu: Fresh Picnic Ham, Au Gratin Potatoes, Slow-Cooked Green Beans, and for dessert, Homemade Blackberry Cobbler. Compared to my grandmother’s talents, it was close, but certainly not her caliber, but none-the-less, we enjoyed it.

First up – the Fresh Picnic Ham

I used one of my culinary idols recipes, Ham in Cola (the proper English title structure), by Nigella Lawson. With my southern roots, we called it Co-cola Ham. Coke is a southern staple... so many dishes featuring this liquid addiction: Coke Baked Beans, Coke BBQ Sauce and the most famous, Coca-Cola Cake. It is really a simple recipe and has all the ideal components for a delicious dish. I thought I brought the ham up to room temperature before beginning, but when we went to carve it, it was still a little rare in the center. So next time I would cook just a tad longer and check the core temperature. Yes, I know I should have, but was so anxious to eat, I forgot.

The first part of the process was easy... boiling the ham with onion in a liter of Coke. I have to admit, the glaze really made the flavor! Four simple ingredients: cloves, molasses, English Mustard and brown sugar – a magical combination. I didn’t have whole cloves, so I sprinkled ground cloves sparingly, and it worked fine, I would say between ¼ and ½-teaspoon total. The glaze bubbled on the ham and started to caramelize, ah the smells coming from the over were heavenly. It was slightly euphoric and a little mesmerizing. Now you can see why I was so anxious to jump in with my fork and knife. My only recommendation for this recipe is really to take its temperature before serving. Other than that, it was a rockin dish, and I would make it again, now that I’ve made it, I’ll know what to expect next time. Maybe. Recipe below:

On to the next item... Au Gratin Potatoes

I don’t have a specific recipe, I sort of throw things together and luckily, there’s not much that can go wrong with potatoes, milk, butter, cheese and some spices. I boil my potatoes with skins on until they are beginning to cook, but not soft. My knife should be able to pierce the potato but not slide right in. Usually about 15 minutes on medium high heat. I start out with cold water and bring potatoes and water to a soft boil together. While those are cooking, I take about a cup of milk, three tablespoons of butter and melt. Once bubbles begin to form, I add the cheese, usually about two cups, when I have my Provel Cheese, (I’ll save that for another blog, because it deserves its own page – my St. Louis friends will understand) if I don’t have Provel, then I use sharp shredded cheddar, salt and pepper to taste. Sometimes, I add a little nutmeg, and it adds another appealing layer and depth. Once the mixture is smooth and creamy, I turn off the heat and let sit until it’s ready for combining with potatoes. After the potatoes are at the density that I prefer, I slice and layer in a butter casserole dish. Between layers of potatoes, I add the creamy cheesy mixture. Once everything is combined, I place in a 350° oven until bubbling and brown on top. Potatoes are at the top of the comfort food list, and Au Gratin potatoes have the best of everything that is comforting... milk, butter and cheese. I will say the savoriness of the potato is a lovely foil to the sweetness of the ham. It was a lovely pairing.

On to the third dish... Slow-Cooked Green Beans

I know what you’re thinking not the green beans again! Well, yes, I’m going there. This is my grandmother’s recipe and there is nothing more comforting than slow-cooked green beans, southern style. Green beans, bacon, salt and pepper to taste, and the secret ingredient for a winning dish... a pinch of sugar. Yes, I went there, sugar! Begin with a small amount of water in a Dutch oven, add the green beans, (and this recipe is only for fresh green beans), two to three slices of bacon, large pinch of salt and I like pepper so, usually I use a little less than one tablespoon. Sprinkle about one-half tablespoon of sugar. Cover, bring to a boil over medium-high heat and then reduce to medium –low heat until tender. Oh, what can I say about this version of green beans, happiness on a fork. Tender, juicy, savory and oh, so comforting. Say what you will, but I grew up on this dish and it sincerely is a true taste of home for me.

Finally, dessert...

This is the whole reason for the dinner. I was having such a craving for my grandmother’s style of blackberry cobbler. I don’t know what sparked this desire, but I couldn’t get it out of my head, so I searched and searched for a recipe that was similar to hers. When I was a little girl, we spent many weekends each month at the farm. Upon arrival, my grandmother would take me by the hand and guide me over to where she had my surprise. Under a kitchen towel, she had a delicious treat waiting for me, her homemade blackberry cobbler. The crust was light, flaky and lusciously buttery. The filling – well to start, she put lots and lots of blackberries. Plump juicy blackberries that had the right amount of tartness and sweetness combined. I loved my grandmother’s cooking; my mom told me it was because of the love that she had for me that made it so good. Isn’t it funny that that phrase is so believable and so true? Did you ever have a loved one make you a dish or meal, didn’t it taste so much better than if you made it yourself.

My blackberry cobbler was good, it wasn’t Mama D’s, but it was yummy. I can’t tell you how many recipes I looked at trying to find one close to her recipe. With all of my cookbooks, which are many, and Google I was slightly overwhelmed. Of all my cookbooks – which is another story (I think I have an obsession) not one had an actual recipe for cobbler! Southern cookbooks, Junior League cookbooks, Better Homes and Garden’s cookbook, Joy of Cooking and on, and on, and on – no cobblers. UGH! Online, I found more than my share of cobbler recipes, but most of them had a “biscuit” style topping, and not a pie crust topping as my grandmother used. I finally found one that I felt was as close as I was going to get. It was from a fellow blogger You-made-that.com. The directions were simple and the photos enticing. The recipe was for two, using individual serving dishes. I used an 8 x 10 dish, and I used my own piecrust recipe. I am proud to say that I have mastered piecrusts. The only thing different I would do was add more berries, but that was my fault, since I followed directions. The way I prepared it, I should have added one more bag of frozen berries. And I have to be honest, I may have grated a little more nutmeg than directed... but I love grating nutmeg, it is a stress reliever, you just have to be careful not to grate your fingernails. You know who you are; you’ve probably done the same thing one time or another.

All in all, it was a delicious dinner and I am proud of the outcome. Now that I’ve made these new dishes, I’ll be more at ease the next time I am in the mood for a taste of home. I hope that this inspires you to have a Sunday dinner with friends and loved ones, memories are wonderful, but creating new memories are “Just That Good!”

Happy Eating

SRQ Foodie

Ham in Cola by Nigella Lawson

Ingredients

For the Ham:

1 (4 1/4 to 4 1/2-pound) bone in ham

1 onion, peeled, cut in 1/2

1 (2-liter) bottle cola (recommended: Coca-Cola)

For the Glaze:

1 handful cloves

1 heaping tablespoon molasses

2 teaspoons English mustard powder

2 tablespoons Demerara (raw cane sugar) or granulated brown sugar

Directions

For the ham:

Peel and cut 1 onion in half. To a large pot or Dutch oven, place ham, the onion and pour over top, the 2-liter bottle of Coca-Cola. On a medium-high heat, allow to cola to come to a boil. Reduce heat to medium-low and cover, not tightly with lid, and allow to cook for 2 1/2 hours. It is 1 hour for every 2 pounds.

Preheat oven to 500 degrees F.

For the Glaze:

Pull the ham from the pot, and allow to rest on a cutting board reserving the cooking liquid. Using a sharp knife, trim the skin, leaving a thin layer of fat on the ham. Using the knife, score the fat diagonally into large diamond cut. In each diamond pierce the fat with 1 clove. Spread the molasses over the meat. Gently pat the powdered mustard and sugar around the meat, so it sticks to the molasses. Line a roasting pan with aluminum foil. Gently place the ham in the roasting pan. Cook the ham for about 10 minutes or until glaze is burnished and bubbly.

For braising the ham in advance and then letting the ham cool, take ham from the refrigerator, glaze it according to the recipe, and give it 30 to 40 minutes to sit at room temperature. Place in a 350 degree F oven for 30 to 40 minutes, then turning up the heat if you think it needs a more crispy exterior.

Blackberry Cobbler for Two by you-made-that.com

Ingredients:

2 pints of blackberries (For me, two pints wasn’t enough, I would double the berries, along with the sugar and cornstarch)

1/3 cup of sugar

1 1/2 T. of cornstarch

A pinch of nutmeg

1 ready-made pie crust (homemade or store bought)

Directions:

Step 1: If using frozen blackberries take out 2 pints and let thaw with sugar, cornstarch and nutmeg.

Step 2: When blackberries are thawed almost completely stir well and pour berries into a tart dish.

Step 3: Unroll prepared pie crust and cut to fit with a sharp knife or pizza cutter. Lay the dough on top of the berries and tuck any dough that hangs over the sides. With a sharp knife cut slits in dough so steam can escape.

Step 4: Bake cobbler with a cookie sheet underneath it to catch any dripping juice at 400 degrees for 30 minutes and browned.

Single Pie Crust:

I got this from a cookbook my husband gave me, Pie Ever Day. A basic recipe.

1 ½ C. Sifted All-purpose flour chilled

½ t. Salt

8 T. Unsalted Butter – cut into 8 pieces

4 – 5 T. Ice Water

In the food processor, pulse flour and salt. Scatter butter over the flour mixture and pulse two or three times until mixture resembles coarse meal. Add one tablespoon of cold water and pulse. Continue adding water one tablespoon at a time until the dough holds together. Turn out onto plastic wrap. As you, wrap the dough in plastic, form into a disc. Refrigerate for 30 minutes. This is a wonderfully flaky crust. If you have any leftover pieces of crust, cut into strips and sprinkle with sugar and cinnamon. Bake until golden brown. This is also a childhood treat; my mom would always make this for me when she made a pie, and it was a delightful little snack.

Baking secret: to roll out, place dough disc onto a floured surface. I have a canvas pie cloth that is Fabulous! If you make pies, this is a must-have kitchen tool.

Dinner from my childhood

2012-03-04T15:29:00.002-05:00

Feeling a bit nostalgic...

It's Sunday afternoon, and I'm feeling a bit nostalgic for a taste of home. I am planning on making an official “Sunday” dinner: Coca-Cola Ham, Au Gratin Potatoes, Slow-Cooked Green Beans and for dessert, Blackberry Cobbler. The ham and the cobbler will be my first attempts at making these dishes, wish me luck! After a few hours sifting through Google for cobbler recipes, I finally found a recipe that resembles my grandmother’s recipe. I was really getting frustrated... so many recipes called for a “biscuit” topping, or a cake-like cobbler,- I have a great recipe for that, it’s called Cup-a, Cup-a, Cup-a, (Which I’ll share later) but that is not how my
Mama D made Blackberry cobblers for me. The crust is chilling
and the berries are macerating – next step - is to actually bake it... hopefully, it will satisfy my craving. As soon as its complete, I'll write a blog and let you all know how it turned out.

Oh those Tomatoes!

2012-02-28T15:52:00.000-05:00

Ode To A Tomato

There’s nothing like biting into a ripe and juicy tomato! I remember as a child sitting in the backyard on a warm summer day with my mom sharing wedges of tomatoes sprinkled with just a pinch of salt and pepper. The juice dripping from our chins, and even though I had it all over my shirt, with each bite, we didn’t have a care in the world. This morning, I made my husband and I a Turkey sandwich with lettuce, mayo and tomato. I had picked two ready to eat tomatoes at the store last night, which is a feat since most of the tomatoes in the grocery store are never as ripe as they should be. I had already made his sandwich when I realized that the addition of the tomato would make the sandwich. And I was right - this tomato had extraordinary flavor - bursting with the exact amount of sweetness and acidity. I mean POW! The flavors exploded in my mouth and possessed an exuberant level of brightness on the palate. It transported me back to that warm summer day with my mom. Is it interesting that little things like the taste of a tomato can recall your memories in a matter of seconds?

I found myself wanting to chuck the rest of the sandwich ingredients and just have a tomato and mayonnaise sandwich. Not wanting to waste what I had started, I did make my own turkey sandwich and let me tell you, it was g-o-o-d! That little splash of red added an incredible layer of flavor.

Tomatoes are one of those fruits, or vegetables, (whichever way you classify them) that is an essential ingredient. They’re perfect in salads, sauces, tossed with pasta, or served simply with basil and fresh mozzarella. I can’t imagine a life without them. I am inspired to go out and plant a few different varieties in my backyard, although, I have not had much success in the past. Every time I’ve started a plant, it always dies. But my husband will tell you that I am not afraid to keep trying... it’s one of the traits about myself that I kind of like having.

Ripe tomatoes are the bomb... however, a unripe tomato, with the exception of green tomatoes are nothing more than filler. These little ruby gems add depth and richness to dishes. We have to thank the Spaniards for discovering these South American treasures during their colonization of the Americas. It is said that Spanish explorer Cortés may have been the first explorer to transfer tomatoes to Europe in 1521. Although, there are discussions that Christopher Columbus may have taken them back as early as 1493 – I’m not one to say who’s right or wrong, I’m just thankful that these explorers had the smarts to realize the importance of tomato. A couple of interesting “Tomato” facts: Tomatoes were not grown in England until the 1590’s, in the Middle East, the tomato was introduced to cultivation in 1799, in British North America early references of being grown was in 1710 when herbalist William Salmon reported seeing them in what is known today as South Carolina. One of my favorite revolutionist Thomas Jefferson had them in Paris and sent seeds back to America. He was an American genius and probably one of the first true sustainable farmers in the early days of America. But that’s for another blog. {Historical references are from Wikipedia.org}

So now that I’ve gone off subject a little, to get back on track, one of my all-time favorite tomato recipes is my Bruschetta. It’s really a simple recipe...

Bruschetta Sara-style

Ingredients:

5 to 8 Ripe Tomatoes – diced

5 to 6 Fresh Basil Leaves – Julienne

2 – 3 Cloves Fresh Garlic

Balsamic Vinegar

Olive Oil

Salt and Pepper to taste

3 or 4 Fresh Mozzarella Balls

1 Baguette sliced

Directions:

Dice tomatoes (I remove most of the seeds), place in a strainer and sprinkle with salt. Toss and let rest for 10 minutes. The salt will draw out most of the moisture. While the tomatoes are resting, cut basil leaves into julienne strips, mince garlic and with tomatoes toss in a mixing bowl. I drizzle about two tablespoons of balsamic vinegar over the mixture, then add about a quarter cup of Olive oil. It all depends on how much ingredients, but I try not to drown the mixture in liquids. Unfortunately, I do not have a written recipe, so I eyeball adding the liquids. I marinate the mixture in the refrigerator for a minimum of 1 hour to let the ingredients meld together. While the mixture is macerating, I slice the baguette, and lightly toast on both sides in a low temp oven.

To serve: top baguette slice with spoonful of bruschetta mixture, top with slice of fresh mozzarella and place on a cookie sheet. Once all the slices are completed, I bake in a 350° for 5 to 10 minutes to warm mozzarella. This is a “heavenly” appetizer, I’ve found my guests can’t get enough... I usually have to make extra and have them waiting in the wings, because, they are always the first to go. My husband loves this, says it’s one of my best dishes. I can’t say for sure what makes this dish, the tomatoes have a co-starring role with the Fresh Mozzarella, both are super stars in their own right. But the garlic, basil, balsamic and the oil play superior cast members, without all the ingredients it would be okay, but not an award-winner. (Can you tell that I’m still in Oscar mode?)

I hope this dish will razzle-dazzle your guests. It’s a great appetizer; we usually have a carpet picnic with a bottle of wine and some candles.

Well, that’s it for today, I hope that in some small way, I’ve inspired you to go get some ripe tomatoes, and cook something extraordinary for yourself or someone special.

One more interesting fact... The French referred to the tomato as Pommes d ’Amour, (love apples) because they believed them to be an aphrodisiac. Vive l'amour !

As my French amis would say “C'est juste que bon” - (It’s just that good)

Cracker Pork Chops and Onion Rice - A little taste of home

2012-02-20T09:51:00.002-05:00

Mama's Cracker Pork Chops and Onion Rice

Growing up I don’t remember designated food nights with my parents such as Meatloaf Monday or Chicken Thursday. From what I recollect, in the morning my mom would see what was in the freezer and pull something out that she wanted to make... simple as that. There are a few staples that she made almost every night, but that’s for another time. I promise I’ll share soon... I have to tell you that my mom and grandmother are the inspiration for my love of food. So many happy memories of being in the kitchen with them, watching them create a plate of good food. The kitchen was the heart of our home. Everyone – me, my mom, aunts, and cousins would be chopping, mixing, stirring while the men my dad and uncles would usually be in front of the TV watching some sort of ballgame. The smells were divine, my cousins and I would be chomping at the bit to eat.

So, to this week’s entry... it’s dedicated to my Mom, who was a marvelous cook. Shirley Ann... This is for you. Did I tell you she was a wonderful cook? I swear I could taste the love she had for us in every bite. My mom was raised on a farm in Missouri, although she was very glamorous and sophisticated. Her style of cooking was passed down by my grandmother Flora Bell. It was comfort food with style. Let me tell you Paula Deen has nothing on these women.

One of my most favorite meals my mom made for my dad and I was her Cracker Pork Chops and Onion Rice dishes. Simple, fairly easy to prepare and the result is fall off the bone goodness with a mixture of wondrous rice. I have a friend that likes to give me grief about Mid-westerners' no knowing how to cook, that only people from New York know how to cook good food. I personally think he is wrong, but he is entitled to his own opinion.

To start with the pork chops the recipe is just a few simple ingredients, pork chops, chicken stock, eggs and saltine crackers. That’s is, of course with the addition of oil to cook, my mom always used canola oil, but now I tend to cook with Olive Oil.

I start with center cut bone-in pork chops. They have the right amount of fat to meat ratio and I think the marrow in the bone infuses that extra flavoring that boneless meats just can’t. I think the cracker crust is the magic ingredient for this dish... I do a combination of fine and course cracker meal in the blender. As a side note, I have tried the salt-free version, but I find that it makes the dish a bit bland. The added plus, no additional salt! Another secret to a successful and succulent pork chop is the browning process... you have to get a good brown crust on the meat. Dipping in the beaten egg first, then the cracker meal and finally in the medium-to-medium high heat. I find the cooking time is about 3 minutes on each side. Once you have browned all the chops, the next step is to place them in a Pyrex dish and pour about half of the can of chicken broth over the chops. Cover with aluminum foil and bake in 350° oven for about 40 minutes. Last ten minutes, pull the aluminum foil to reduce the broth for a bubbling deeper finish.

Cracker Pork Chops:

Ingredients:

4 Center Cut Pork Chops

2 Eggs – beaten

2 C. Cracker Crumbs – blend of fine and course textures

1/2 to 2/3 C. Chicken Stock or broth

2 T. Olive Oil

Directions:

Dip chops in beaten eggs. Then cover with cracker crumbs, and brown until an umber color. Place browned pork chops in Pyrex dish and pour chicken stock over meat. Cover with aluminum foil and bake at 350° for 45 minutes. Last ten minutes, remove foil and finish.

Okay, there’s the thing about this dish... The cooking process and the elementary ingredients make this dish incredibly tender; it just falls off the bone. It’s juicy, extremely tender and “Just that Good”! I can’t explain it, but with every bite, I am back at the dining room table with my mom and dad.

Alright, the other dish that makes this one memorable meal is the rice dish. There’s no real name for it, my mom always called it rice, I call it Onion Rice, only because there are four ingredients... cup of Jasmine Rice, one can of Campbell’s French Onion Soup, one can of Campbell’s Beef Consume and a tablespoon of butter. That’s it! These four ingredients build a side dish that is comforting, warming and deep with flavor. My mom use to use a whole stick of butter, but my husband suggested that I cut down to make it less oily. That’s not an enticing description I know, but honestly, you can’t have the pork chop dish without this rice dish. No other carb dish will suffice. The dishes meld into a plate full of down-home comfort. The recipe is below.

Shirley’s Onion Rice

Ingredients:

1 can Campbell’s French Onion Soup

1 can Campbell’s Beef Consume

1 C. Jasmine Rice

1 T. Butter

Directions:

Combine ingredients in a cover dish. Stir once and bake at 350° for one hour - Told you it was simple!

Any vegetable will do, for this particular meal, I made broccoli with a pat of butter and squeeze of lemon. The citrus adds a little zest to the alluring meat and rice dish.

As a child, I drank ice milk with my dinner, but now that I’m “grown-up”, a nice glass of Chardonnay elevates this Midwestern meal to an elaborate dinner. I uncorked one of my new favorites, Seth Cripe’s Lola Chardonnay from Saint Helena, California. Seth is a friend of mine and I was excited to try his newest grape elixir.

I hope that you will try this dish with your family and friends. My wish is that this meal will become one of your favorites and staples as it is for me.

As I always say, “It’s Just that Good”! - SRQ Foodie

Chicken Enchiladas

2012-02-02T23:17:00.001-05:00

Sorry, for the delay friends... not that anyone is reading my blog. It’s been a few hectic weeks since my last posting. Work has required much of my attention, and frankly, I haven’t been able to muster the energy to cook. I know, I’m bad, but I am sure that anyone out there who has a demanding job, family, or community commitments has indeed experienced the same absence of vigor.

I did find the time and energy to recreate a dish that I’ve been craving for a while. I am a big fan of Chicken Enchiladas; there is a wonderful restaurant here in Sarasota (Mi Pueblo) that makes the best interpretation of this ethereal entree. If you want to go, Tuesday nights are a great night to do it; they have a roaming Mariachi band that strolls from table to table performing for the guests. The music combined with the Mexican fare is a recipe for an entertaining evening. I haven’t had the time or opportunity to go recently, so I decided to make the Chicken Enchiladas myself. I’ve roamed the internet trying to find a recipe that was close to Mi Pueblo’s. It took a while, but I finally found one that seemed close. (Recipe below)

I was so excited that I had at long last found a recipe that I thought was similar. It was close, but no cigar (or living in Southern Florida, no Cuban). Okay, maybe part of the problem was – that it wasn’t Mi Pueblo. Actually dining at the restaurant adds to the culinary experience. The music, the décor, the authentic service, experienced professionals in the kitchen; all those components together complete the dining experience.

So on to my night making Chicken Enchiladas. Let me start by saying that shredding chicken is a slow and boring process. Started using a fork, but that didn’t last long. My fingers were the best tool possible. I strongly suggest making the chicken ahead of time – shredding hot chicken can be painful. I’m not a professional; I still have sensations in my fingers.

Once the shredding was completed, I started on my “Mise en Place” as the professionals say (everything ready and in its place). I chopped my onions, measured out the cheese – sour cream – butter, flour and chicken broth. I bought a small can of chopped green chiles, but I thought the pieces were a bit big, so gave them a run through with my knife. I mixed up the chicken, onions and cheese, set them aside and began working on the sauce. The whole process once the preparations were completed was fairly simple. Oh, I forgot to mention the corn tortillas – I opted for the oven method versus the frying method and it worked okay. One thing I will have to work on is my rolling technique; it is lacking just a smidge.

After everything was ready to go, I poured the sauce over the cheese. I deviated from the actual recipe a little; I added more cheese to the sauce, because my Mexican restaurant’s sour cream sauce is in fact cheesy. After some time in the oven, our dinner was ready to eat thank goodness, cause after all the work; my husband and I were hungry. My accompanying dishes for dinner were traditional refried beans, with an avocado-iceberg salad. It was a nice change from the standard rice and beans.

After all that work, the enchiladas were just okay. Definitely not Mi Pueblo’s - but not horrible. As I was eating, I realized that there were no spices in the dish other than the chiles... and that made the dish lacking. Chatting with a co-worker Nicole, she said that when she makes hers, she adds cumin, coriander and chili pepper. I will make this again, but with some alterations such as the spices, that Nicole recommended.

Here’s the recipe... I suggest you play with the ingredients, or if you have your own suggestions, I look forward to trying them.

CHICKEN ENCHILADAS IN SOUR CREAM SAUCE

Cooks.com

One boned chicken, skinned, and diced (I used three chicken breasts)

1 doz. corn tortillas

1/2 c. cooking oil

2 c. shredded Monterey Jack cheese

1/4 c. butter

3/4 c. finely chopped onion

1/4 c. all-purpose flour

2 c. chicken broth

1 c. dairy sour cream

1 (4 oz.) can diced green chilies

In large bowl, combine cheese, onion and chicken. Fry tortillas in large skillet, one at a time in hot oil for 15 seconds each side (spread newspaper or paper sack for draining tortillas as you cook them.) Spoon chicken mixture on all twelve tortillas, roll up and place seam side down in large baking pan.

In saucepan, melt butter, blend in flour, add chicken broth, and cook until mixture thickens and bubbles. Stir in sour cream and green chilies. Cook until heated through, but DO NOT BOIL. Pour sauce over tortillas and bake at 425 degrees for 20 to 25 minutes. Serve piping hot.

Bottom line, this recipe for Chicken Enchiladas was not “just that good”, but I have confidence the next time, with the proper experimentation it might be. Let’s be honest, not every recipe is an Oscar winner on the first run, but the more you try, the better your chances are for a winning dish. Practice makes perfect.

Until our visit... Happy cooking!

Beef Stroganoff

2012-01-17T15:24:00.002-05:00

So to the topic of the day... I promised I was going to share my recipe and love of Beef Stroganoff. I’ve been craving Beef Stroganoff. It doesn’t get very chilly in Southwest Florida very often, so when the cool weather strikes, I try to take advantage of preparing warming comfort food. On this night, the weather was a crisp so I pulled out one of my staple recipes, Beef Stroganoff. I found this recipe on Epicurious.com many years ago. It is one of the best recipes in my repertoire. I have tweaked to my own taste, for example, they suggest using beef tenderloin, but who can afford or would want to waste such a fantastic piece of beef, and filet should be relished on its own merits. But that’s blog for another time. (I’ll share soon.) I replaced the tenderloin with boneless sirloin, especially when it’s on sale at my local grocery store. I also substituted the crème fraiche or whipping cream with sour cream, because, I love the tanginess that it adds to the dish.

I love this dish! Did I say that? I LOVE this recipe. A classic dish my mother served to special guests, it brings back memories of her mesmerizing ability to make a fabulous dinner party. This particular recipe is the ultimate comfort food, the sauce, meat, noodles, all good things on their own, but when combined, it’s magic!

Beef Stroganoff a la Epicurous.com

Ingredients:

1 2 ½ lb. Boneless Sirloin Steak

6 T. Butter

¼ C. Finely chopped Shallots

1 lb. Small Button Mushrooms, thickly sliced (I’ve tried both, once because I didn’t buy enough, and thick is way better!)

1 C. Canned Beef Broth (Low sodium)

2 T. Cognac (I actually use about 2 & ½ T.)

¾ C. Sour Cream

1 T. Dijon Mustard

1 T. Fresh Dill (I tried both, prefer to leave out)

12 Oz. Wide Egg Noodles (Tried medium, wide is better)

1 T. Paprika (I leave this one out)

Directions:

Pat meat dry, sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat until very hot. Working in batches, add meat in single layer and cook just until brown on outside, about one minute per side. Transfer to plate or baking sheet. (I use plate)

Melt 2 tablespoons of butter in same skillet over medium high heat. Add shallots and sauté until tender, scraping up browned bits, about 2 minutes. (Depends on your heating elements, I recommend getting to know how high or low your stove settings range – everyone is different) Add button mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 12 minutes. Add beef broth, then Cognac. Simmer until liquid thickens and coats mushrooms, about 14 minutes. Stir in sour cream and Dijon mustard. Add meat and any juices accumulated juices. Simmer over medium-low heat until meat is thoroughly heated, but still medium rare, about 2 minutes. If you want to add dill, this would be the time to do so. Season with salt and pepper to taste.

Generally, after I add the broth and cognac, I start cooking the noodles. Boil water in large pot, add salt. Once water begins to boil, I add the noodles and cook generally about 8 minutes, but again, it all depends on the stovetop. Sometimes it only takes 8 minutes; other times, cooking time can take 9 or 10 minutes. It can also depend on the brand’s directions. No matter what, once noodles are cooked, drain and toss in the remaining 4 tablespoons of butter. Serve noodles topped with beef and sauce and sprinkle generous portion of paprika on individual dishes.

Okay, now you have the recipe...

Here’s why I make this dish as often as I can. It’s so creamy and rich, a little decadent. The combined ingredients make for the ultimate comfort food dish. Between the beef, noodles, sauce and mushrooms it has wonderful texture!

The mushrooms add an intense earthiness. The Dijon and sour cream add a sublime richness that makes you smile with each forkful. With all the flavors working together, I can still detect the sharpness of the cognac, and it’s magical. Even after the meal is over, pots cleaned, dishes in the dishwasher, the flavor still lingers on the palate making you crave more. Like one of my idols, Nigella, I dream of sneaking into the kitchen at night to stab a forkful. Shhh... Don’t tell!

Cooking the meat just right makes a world of difference, seriously, I’ve reheated this dish a couple of times and even with the microwave, it is still pink in the center of the meat. Tender and juicy, that’s the only way to savor a good piece of meat. It has taken me awhile to learn to cook beef properly. I have to admit that I too, a lifetime ago, preferred my meat well done. Now, I’ve had a “Come to Jesus” moment about meat temperatures. For a good steak, the redder the better!

My husband loves this dish; even after he admits he’s full... the fork keeps darting in and out of the serving bowl for more. I have to pick it up off the table and take it into the kitchen, reminding him that-that’s our dinner for tomorrow night too! In his words, “I can’t stop!”

I want to thank Epicurous.com for this fabulous recipe... I have tried others from other sites and cookbooks, and this one by far is the absolute best! “It’s just that good” that it even calls for the good china!

I hope you enjoy this recipe as much as we do... Cheers!

It's Just That Good!

Dishing Up Good Luck on New Year's Day

Little Pumpkin Pies

Famously French Onion Soup...

Mon Amour de la soupe à l'oignon

Chicken Wings - What's Your Pleasure?

Spicy, Zesty, Zingy, Mild, Medium, Hot, Nuclear?

By George, I think I've got it! Heavenly Pancakes

Quick & Easy Super Chicken Supper!

Quick and Easy Super Supper - Chicken, Artichoke and Olive Pasta

Girl Time – Refreshing Fun!

Carnivore's Delight

Red Beans and Rice, Oh, So Nice!

Chicken Tikka Masala

Super Supper Club

Blueberry Breakfast Bliss

Picnic in the Park...

Delightfully Chocolate

TaWanda! Fried Green Tomatoes

Ooey-Gooey-Goodness

Ooey-Gooey- Goodness on a Fork!

Blue Ribbon Chicken Cordon Bleu

Culinary Explorations: St. Pete, Florida

A Culinary Obsession...

Sunday Dinner

Dinner from my childhood

Oh those Tomatoes!

Cracker Pork Chops and Onion Rice - A little taste of home

Chicken Enchiladas

Beef Stroganoff

Spicy, Zesty, Zingy, Mild, Medium,
Hot, Nuclear?