Monthly Archives: July 2012

Ceviche and Margaritas To Enjoy On The Pavillion Lawn

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Ceviche 004

Ceviche ( a perfect appetizer) and Margaritas To Enjoy On The Pavillion Lawn

Serves about 4 -1 ½ Cups Each

Yes indeed the Sun Valley Summer Symphony is in full swing and I am loving it.  What fun to see everyone on the lawn relaxing, munching, imbibing and listening to the wonderful notes floating through the air! It’s a perfect time for family, loved ones and friends to gather together along with a sumptuous something on which to dine.  So, here are two easy something’s (which I borrowed) for you to make and treat your group.

Ceviche:

Ingredients:

1 pound tilapia fillets, cut into 2-inch pieces (I used the $1 frozen packaged variety from Albertsons)

1 or 2 jalapeno peppers, minced

1/2 C. lime juice

1/2 C. chopped fresh cilantro

1 Tsp. chopped fresh oregano

1/4 Tsp. salt

1 bell pepper green, red, or yellow or mixed, halved crosswise and thinly sliced

1 large tomato, chopped (make sure it’s tasty)

1/2 C. very thinly SLICED white onion

1/4 C. quartered green olives (yes, even if you don’t like olives)

1 avocado, chopped

Directions:

Place tilapia in a medium skillet.  Cover with water.  Bring to a boil over high heat, remove from the heat, cover, and let stand 5 minutes. (I slightly unfroze my Albertsons packaged tilapia first.)

In a medium sized bowl, place jalapeno, lime juice, 2 Tblsp. cilantro, oregano and salt. Whisk the mixture. Gently fold in the bell pepper, tomato, sliced onion, and olives. Finally, gently fold in the tilapia which has now cooled a bit and been cut into pieces into the mixture. Cover and chill for at least 20 minutes—several hours is even better, so make this in the morning of your picnic.

When taking to the picnic put the ceviche in a pretty dish topped with the remaining cilantro and avocado that has been sprinkled with some lemon to keep it from turning brown, and put a good spill proof cover on the dish. Serve this with warm corn tortillas. Warm the tortillas in some paper towels which have been moistened in your micro—just a minute (mas o menos), and then put them in aluminum foil to keep warm for later.  To serve, let everyone scoop a generous portion of ceviche in their corn tortilla. Or if you wish, you can make your own fat free tortilla chips (350 oven-place tortillas on rack-after 3 minutes or so see if crisp enough to break into chips) or buy some. Make sure you have some sturdy plates and good napkins as well.

Margaritas:

Buy some Lime or Lemon Sorbet, put in a freezer bag along with a baggie of ice cubes from your freezer; take a bottle of gold tequila; a bottle of club soda; some fun glasses; 3 plastic containers (large enough that your glass rim can fit in it), one filled with some lemon or lime juice, and the second with salt and the third with sugar for glass rimming,; straws and spoons for sipping, stirring, and perhaps just eating; and a small baggie with thinly sliced limes. (Hint: For glass rimming, dip your glass in the lime or lemon juice container first and then dip into the sugar or salt containers.)When you are ready for your Margarita, place a generous scoop of the sorbet in the glass and pour a jigger or so of tequila over it.  Stir just a bit with your straw————-and there you are. Add some ice cubes and club soda if it’s too vigorous for your palate. YUM but of course as always, remember, have a designated driver if you are driving.  For the DD, try the sorbet and a bit of sparkling water with some sprits/slices of lemon or lime or just let the DD enjoy spooning the sorbet directly in the mouth.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

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Kale and Spinach Get Together

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Kale and Spinach Get Together

Can Serve 4  portions, however, I can eat the whole thing

 

This is an easy and healthy dish to enjoy by itself or with almost any kind of entrée. Personally, I do love my greens so I’ll make this my whole meal.

 

Ingredients:

3 C. chopped fresh kale freshly water rinsed

2 C. fresh baby spinach freshly water rinsed with the kale

1/2 C. chopped onion

2 chopped garlic cloves

1/2 to 1 Tsp. crushed red pepper

1 Tblsp. olive oil

1/4 to 1/2 C. water or vegetable bouillon

1/2 to 3/4 C. of shredded 6 blend Italian cheese

Grated Parmesan for the topping

 

Directions:

Put the olive oil in a large pot over a medium high burner and when heated, put in the onion, garlic cloves and red pepper.  Stir until onions are translucent and garlic is slightly brown and add the freshly water rinsed kale and spinach and stir a bit more until they are somewhat wilted.  Then add the water or bouillon and let simmer without a cover for about 15 minutes. (If you need a bit more liquid, add some.)  Then add the cheese and let simmer for another 10 to 15 minutes. (Once again, if you need a bit more liquid, add some.) Place in a pretty dish and sprinkle the top with shredded Parmesan.

Variation: Instead of using the olive oil, chop some bacon and let gently fry in pot; remove bacon but leave the bacon oil and in it, sauté the onion, garlic and crushed red pepper. Then proceed as above and stir in the bacon with the veggies at the very end. Then sprinkle top with the Parmesan.

 

 

 

Lemon Curd

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Lemon Curd

8 servings

Do you love the lemony taste the way I do?  For some reason, I never quite can get enough of it.  Here’s an easy, quick little recipe that you can make in a jiffy and serve in a pretty wide mouthed champagne glass topped with a little sprig of mint to make it look pretty; or actually spread it on your toast in the morn; or mix it with some yogurt to eat any time for a special treat. It’s also good with fruit-for instance with sliced bananas and chopped apple topped with a bit of coconut or almond slivers.  And homemade curd is much better than the kind you buy at the store.

Ingredients:

3 eggs

1 C. sugar

½ C. fresh lemon juice

¼ C. butter

1 Tblsp. grated lemon peel

Directions:

In the top of a double boiler, beat the eggs and sugar with a wire whisk.  Stir in the lemon juice and peel.  Cook over simmering water for 15 minutes or until thickened.

Serve it warm or cold.  It lasts in the refrigerator for a long time so you can keep munching on it for ever how long you wish, but it’s so good, I’m sure you’ll devour it before long.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

Cassoulet with Lamb and White Beans

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Cassoulet With Lamb and White Beans

Serves 4

 

I love a good cassoulet and it can be varied using different kinds of meats, poultry, and beans.  Originally this dish originated in the South of France and was named after the traditional earthenware pot, a cassole that was used specifically for it.  It’s a slow cooking dish that traditionally contained pork, sausages, goose, duck, mutton, pork skin, and white haricot beans.  But it has transformed itself by cooks worldwide to now even containing fish.  I love the traditional version, but I also like this newer one.

 

Ingredients:

2 Tblsp. olive oil

2 lbs. lamb stew meat or pieces (I bought some Cedar Springs Lamb Arm Chops and cut them into pieces and included the bone in the cooking)

2 yellow onions, chopped

8 cloves garlic, minced

2 C. vegetable broth (or you can use water if you prefer)

2/3 C. white wine or vermouth

4 C. small white cooked beans (I made mine earlier with a bay leaf and chopped bacon)

2 carrots cut into 1-inch pieces

1/2 Tsp. fresh rosemary

Several pepper corns

2 whole cloves

1 bay leaf

S&P

 

Directions:

Heat oil in a heavy large pot over medium-high heat.  Add lamb and brown well on all sides (about 5 minutes).  Transfer to a dish and set aside.  Add onions, garlic, and carrots to the pot and sauté until slightly browned (about 4 minutes).  Add stock or water and wine and bring to a simmer.  Add reserved lamb, beans, rosemary, bay leaf, cloves, and pepper corns.  Cover and simmer gently about an hour until the meat is tender when pierced with a fork. Discard the bay leaf, cloves, and pepper corns. Season to taste with S&P.  Spoon into 4 large bowls and serve with crusted bread.  If you wish you can put some fresh bread crumbs on top of each oven proof bowl and bake in oven for 5 to 10 minutes.

 

 For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.