Monthly Archives: November 2012

Marmalade-Grapefruit, Orange & Lemon

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marmalade in pot marmalade in jar

Marmalade-Grapefruit, Orange and Lemon

Fills about 6-8 small sized jars

I do love marmalade.  It’s probably among my most favorite of the jam type of offerings.  I guess I like it because it’s not too sweet and can have a little bite to it. I certainly do like the homemade variety more than the generic store bought one.  There are many ways to make it; however, for my taste I like this recipe the best.  Because of the grapefruit, this marmalade has a little “chew” to it—if you get my drift.  Don’t forget that it’s always nice to make some extra for a hostess gift.  There’s nothing like a homemade product, I think, to give as a little thank you to someone who cares enough to have you over to theirs. For myself, I particularly enjoy it in the mornings on a toasted English muffin that has peanut butter on it; for desert, I really like it mixed in with some Greek style yogurt.

Ingredients:

1 Ruby Grapefruit

1 Lemon

1 Orange

Directions:

  1. Cut the unpeeled fruit in smaller pieces, deseed if necessary, and put in a blender or osterizer to finish the chopping process.  Don’t over chop because you do want some peels to remain.
  2. For every cup of chopped fruit, use 1 cup of water.  So if you have 5 cups of chopped fruit, which is about what these three will yield, you will use 15 cups of water.
  3. Put chopped fruit and water in a large pot and let soak for 12 hours.  I sometimes also add 2 or 3 chopped caramelized ginger.
  4. Bring the mixture to a boil after the 12 hours and boil (low to medium roll) for 20 minutes.
  5. Then let sit for another 12 hours.  (You can cheat a bit here—but at least 8 hours)
  6. After the 2nd sitting, add 3/4 cup of sugar for every cupful of fruit.  So, if you have 3 cups of chopped fruit, you would add 3 3/4 cups of sugar.
  7. Slow boil until mixture forms a jelly like substance.  I take a bit out and put it in the freezer for 5 minutes and see if when it’s cool, it’s the way I like it.  Usually this slow boil takes about 35 to 40 minutes.
  8. Put in sterilized jars and top with paraffin.  Don’t forget to put a bit aside in the frig for you to enjoy.
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Cranberries, Cranberries–4 nice and delicious recipes

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jellied cranberry sauce with fuji apple cranberry Clementine and Pumpkin Seed Conserve

 

 

 

Cranberries are so versatile and freeze easily and well.  They also are very healthy for you.  However, their grand color makes them a favorite for Thanksgiving and Christmas.  But don’t forget that “red” in Valentines day.  Frankly I think that this is a great fruit to use anytime of the year.  So please do enjoy these 4 recipes which are among my favorites.

Cranberry and Dried Fruit Compote (serves 6)

Ingredients:

  1. One 12-ounce bag fresh cranberries
  2. 3/4 cup golden raisins
  3. 1/2 cup dried cherries
  4. 1/2 cup dried black mission figs, quartered
  5. 2/3 cup sugar
  6. 1- 1/4 cups water

Directions:

  1. In a medium saucepan, combine the cranberries with the raisins, cherries, figs, sugar and water.
  2. Bring to a boil and cook over moderately high heat until the cranberries burst, about 6 minutes.
  3. Place into a bowl and refrigerate until chilled, about 3 hours.

Make Ahead: This compote can be refrigerated for up to 2 weeks. Serve chilled or warmed.

Jellied Cranberry Sauce with Fuji Apple (serves 6)

(This turns out like a loaf that can be sliced with a serrated knife.)

Ingredients:

  1. One 12-ounce bag fresh cranberries plus more for decorating purposes
  2. 1 large Fuji apple, peeled and cut into 1/2-inch dice
  3. 1 cup sugar
  4. 3/4 cup water
  5. 1 sprig or more of rosemary (for decorating purposes)

Directions:

  1. Line an 8-by-4-inch loaf pan with plastic wrap and spray the plastic wrap with nonstick cooking spray.
  2. In a medium saucepan, combine the cranberries with the apple, sugar and water. Bring to a boil and cook over moderately high heat, stirring frequently until the cranberries are completely broken down and the sauce is very thick, about 15 minutes.
  3. Place the cranberry sauce into the prepared pan and refrigerate until chilled, about 3 hours or longer, however, make sure to keep the loaf in the frig. before serving.  Don’t let it get to room temp before serving or you’ll be spooning it instead of slicing it.  No matter though, it’ll be good either way.
  4.  Invert the jelly onto a serving plate and remove the plastic wrap.
  5.  Garnish with fresh cranberries and rosemary sprigs. Slice with a serrated knife before serving.

Make Ahead The cranberry sauce can be covered in plastic wrap and refrigerated for up to 2 weeks. Serve chilled.

Cranberry, Clementine and Pumpkin Seed Conserve

Ingredients

  1. 3 Clementine
  2. 1 1/4 cups sugar
  3. 1 cup water
  4. One 12-ounce bag fresh cranberries
  5. 1/2 cup roasted pumpkin seeds  (see note below how to roast seeds)

Directions:

  1. In a medium saucepan, cover the Clementine with water. Bring to a simmer and cook over moderately high heat until the skin softens, about 8 minutes. Drain and let stand until cool enough to handle. Coarsely chop the whole Clementine and discard any seeds. Wipe out the saucepan.
  2. In the same saucepan, combine the chopped Clementine with the sugar and water. Bring to a simmer and cook over moderate heat until the Clementine peel is sweet, about 30 minutes. Add the cranberries and cook over moderately high heat until they burst, about 6 minutes.
  3. Put into a bowl and refrigerate until chilled, about 3 hours.
  4. Fold in the pumpkin seeds just before serving.

Make Ahead The conserve can be refrigerated for up to 2 weeks however, don’t put the seeds in till just before serving.

Note: To roast seeds, place seeds in a large sauté pan so there’s only one layer and cook over medium heat, shaking and stirring oven, till seeds brown and pop (anywhere from 5 to 10 minutes). They are best done right before using; however, you can store in a tight container for a day or so.

Compote of Ruby Cranberries with Sun-Dried Cherries(serves 6)

I love this recipe because it has a zing to it

Ingredients:

  1. 2/3 C. dark brown sugar
  2. 12 oz. fresh or thawed cranberries
  3. 4 oz. sun-dried cherries
  4. 12 whole black peppers
  5. 1 C. water
  6. A pinch of salt

Instructions:

  1. In a medium-size heavy saucepan put 1 C. water, brown sugar, a pinch of salt and 12 whole pepper corns.
  2. Bring to a boil; add cranberries and cherries and return to a boil.
  3. Reduce heat and cook over medium heat for 10 minutes or until the cranberries have popped and the sauce has thickened.
  4. Cool to room temp, cover and refrigerate till cold.

Make Ahead The compote can be refrigerated for up to 2 weeks.

Bacon Wrapped Meatloaf

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Bacon Wrapped Meatloaf

Bacon Wrapped Meatloaf

6 Servings (and maybe more)

 All right, this is a recipe where you DON’T look at the potential cholesterol effect.  You just make it every once and awhile and enjoy.  I do have another recipe that I’ll pass on that’s almost cholesterol free, however, this one is so good—anytime of the day—that I thought I would share it with you—as it was shared with me.

Ingredients:

  1. 1 – 1/2 Lb. ground beef (I used some local lean beef)
  2. 1- 1/2 C.  canned drained chopped tomatoes (or fresh if the tomatoes are tasty)
  3. 1/4 C. herbed stuffing mix—1/2 of it crushed in a plastic bag
  4. 1 carrot, coarsely shredded (I used my peeler and left the strips whole)
  5. 3 garlic cloves, crushed
  6. 2 Tbsp. chopped parsley (dry is OK but fresh is better)
  7. 1 egg, beaten
  8. 1 Tbsp. Worcestershire sauce
  9. S&P to your taste
  10. 1 or 2 heaping tablespoons of shredded Mexican Mix cheese or just cheddar
  11. 4 slices bacon (or you can squeeze in one more if you wish.  I used the thick kind. )

Directions:

  1. Heat oven to 375.
  2. In a 8 ½ X 4 ½ loaf pan (any kind because you won’t be baking in this—it’s just to shape the loaf)

Lined with plastic wrap, place your bacon slices side ways (not long ways) with the bacon sides hanging over the dish.

  1. In a good sized bowl, mix all of your ingredients well. I used my hands.
  2. Place the above contents in your loaf pan on top of the bacon slices and when pressed in, fold the bacon edges on top.
  3. Turn over your loaf pan on your desired roasting or baking dish; remove the plastic wrap and place in preheated oven.
  4. Cook for one hour basting once or twice during that time.
  5. After the hour, increase the heat to 450 for 10 minutes longer.

I visualize that this can be served on a pretty platter surrounded by mashed potatoes and maybe peas; however, the Worcestershire in it made me think a bit Asian and I got out my Yakisoba noodles.  This is how I did them:

  1. While the meatloaf was cooking at the very end, I removed about 1 to 2 Tblsp. of the meatloaf juice and put it in a wok.  I stir fried the noodles along with 1 Tblsp. of soy sauce for about 5 minutes.  I then added to the noodles some Brussels sprouts that I had roasted in the oven with a bit of olive oil, lemon juice and sesame seeds for the last 15 minutes of the meatloaf baking to the noodles.

I placed the meatloaf on a nice platter and surrounded it with the noodles and sprouts.  It turned out very pretty and was delicious!!!!

From Margot’s Table to Yours Catering Food Preparation Services

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table setting with FPlinzer torte Patty's Cookies 1 rack card front

For our Sun Valley/Ketchum Guests and for parents who want to spend more quality time with their families without worrying about the cooking, I provide my specialty of providing small intimate or family dining experiences whether for breakfast, lunch or dinner or après ski. All you need to do is to pretend that you are staying in a bed and breakfast and that I am your innkeeper.  My experience has been as an innkeeper at my own bed and breakfast inn in Paso Robles, CA for 5 years as well as having been a Realtor and mother before that.( I have 2 children and 5 grandchildren.) My passion has evolved into cooking and as well as providing wonderful experiences for people. My rates vary with what you require, but are generally very reasonable.  Also included if you wish is a booklet with the recipe used for your dining and a picture of your group.

For more information, please visit my blog: http://blog.tempinnkeeper.com.

References below and more given upon request

“Margot’s breakfasts were absolutely gourmet and first class.  Always using fresh ingredients, she made a variety of items that would please a wide variety of tastes.  Breakfast was a very warm and cozy affair, with lively conversation on what everyone’s plans were for the day.”  Jennifer Martin–CA

“During the time that we have known her, Margot has always acted with the utmost honesty and integrity.  Catering seems like a perfect match for her skill set, as well as her natural warmth and graciousness.” John Schreiner and Ingrid Nelson -CA

“Margot is an intelligent, caring person who does the best everything she can to make people happy and feel comfortable.”  Corinne Gamble

“Margot is very committed to her profession as an inn keeper and takes great pride in her work.” Nancy Le Claire–CA

“I found that Margot ran a well ordered business and went beyond my expectations in service to her guests.” Philip Lockyer-CA

“You have an uncanny knack at making people feel delightfully welcomed-not to mention your marvelous breakfasts!you go above and beyond for your guests.”

My favorite and Inspirational Cook Books and Cooking Guides

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 My favorite and Inspirational Cook Books and Cooking Guides

I was married in 1958 and of course for a wedding present received the red and white chequared Better Homes and Garden Cook Book.  I think all of us new brides in that decade received this present.  Well, it was a pretty basic and uninspirational cook book (sorry Better Homes and Gardens because since then you’ve come a long ways, baby).  Along with that I also received as a gift Marie Rombauer Becker’s mind bending book of that era called Joy of Cooking (my edition was 1953).  WOW!!! what a book that was.  I loved the recipes and the info that Mrs. Becker prefaced her recipes. Her information was full of historical facts as well as fun anicdotes.  It was her book and my Mother-In-Law who opened my eyes to cooking.  Well, I think that I did tell you already about my Mother from Holland who would not allow me in the kitchen except to rarely cook the “Fairy Gingerbread”. I must admit, I did enjoy that a lot–even at 5 years old.  As time has passed, I have evolved into an avid reader of cook books.  I read them like novels.  They line my book shelves and sit on my bed side table.  And of course now, I must tell you that I do enjoy looking on-line.  Bless the computer for all good things (aside from the naughty stuff).  So, now I just want to make a tiny list of my favorite cookbooks:

  1. Any cookbook by my favorite and inspirational cook: Ina Garten
  2. Joy of Cooking—my beat up falling apart 1958 rendition by Marie Rombauer Becker.  If you don’t have this book yet, try to buy an older edition. Amazon.com?
  3. Cooking for Today by Better Homes and Gardens: Soups and Stews and actually most of their books do have good and simple recipes. So, they’ve come a long ways from my first cook book experience with them.
  4. My old, once again, rendition of the New York Times Cook Book by Craig Claybourne.  He’s rarely mentioned any longer, but his recipes are terrific and easy as well.
  5. My very old Sunset Magazine Mexican Cookbook—you can still find it via their website.
  6. The next to my very newest find is the brilliant cook book by Mark Bittman: How To Cook Everything. BE SURE TO GET THIS BOOK!!!!
  7. My newest discovery is a local cookbook: Sun Valley Celebrities and Local Heroes.  This book is more like a coffee table book; it is illustrated gorgeously by one of our local artists and it also benefits The Advocates here in our area. The advocates deal with battered women.

Now, I have a LOT more cookbooks than the above mentioned, however, I just wanted to give the timid and beginning cook an idea of with which books she might start her cooking library—at least from my point of view.  I don’t believe in the over whelming—

Here’s to good cooking adventures———————–

Bon Appetit——-

Regards to all,

Margot, your faithful tempinnkeeper inspiration to cooking simpler and better

Napa Cabbage Apple/Nut Salad and Apple Delight Nut and Cheese Salad

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salads

Napa Cabbage Apple/Nut Salad and Apple Delight Nut and Cheese Salad

 This question below from my dear long time friend Benecia, and below I believe is the answer:

Margot, Do you remember the recipe for the Napa cabbage, apple, pecan salad? Benecia”

Hope the following answers your question Benecia.

Napa Cabbage Salad with Chopped Apples and Pecans

Salad Ingredients and Directions:

1 Napa cabbage sliced thin or shredded regular round green cabbage

5 green onions chopped

Chopped Pecans or other nuts that may appeal to you—as many as you desire

1 or 2 Pipin or other green apples–chopped

1 ½ pack of Ramen noodles—crunched and browned briefly under the broiler

Directions for salad:

Mix these ingredients in a large salad bowl

Dressing Ingredients:

1/3 to 1/2 C. sugar

1/2 C. olive oil

1/4 C. white vinegar (I use rice vinegar) but you can use another white vinegar

Sesame seeds (optional)

Put in blender and mix well.  Toss with salad ingredients from above.

Apple Delight Salad

Salad Ingredients and Directions:

2 heads frisee lettuce, tough outer leaves discarded

2 Gala apples

2 Tsp. fresh lemon juice

S&P

½ C. walnut halves

1/4 C. plus 1 Tblsp. chopped fresh flat-leaf parsley for the top

8 oz. blue cheese, cut into 1/2 inch chunks

Directions for Salad:

  1. Halve and core the apples.  Cut lengthwise into 1/4 inch matchstick strips.  Toss the strips with the lemon juice to prevent browning.
  2. Separate the frisee leaves and rinse them in cold water.  Drain and pat dry.
  3. Place the frisee in a large salad bowl.  Season with S&P; then toss with the walnuts, 1/4 C. chopped parsley and blue cheese. Toss the salad with the dressing below.
  4. Place the apple strips atop the salad and sprinkle with the remaining parsley.

Apple Cider Vinaigrette:

1/4 C. cider vinegar

2 Tsp. Dijon-style mustard

S&P to taste

1/4 C. olive oil

Directions for dressing:

Place ingredients in a blender and whiz to blend well and use on the Frisee salad above.

For more salad, dressing and vinaigrette recipes, visit http://blog.tempinnkeeper.com

Anise-Scented Bonelss Pork Country Style Rib Stew

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anise-scented boneless pork country style rib stew

Anise-Scented Boneless Pork Country Style Rib Stew

4-6 servings

My mentor in cooking is Ina Garten.  I just love her style and recipes so I do enjoy her cook books.  The other cook book I use continually is one that was recommended to me by one of my favorite B&B guests, Ruth.  She led me on to the How to Cook Everything –Simple Recipes for Great Food by Mark Bittman.  I like it a lot because he kept true to his word: the recipes are simple with a lot of room for variations and YOUR imagination. The following recipe he delegated to short ribs, however, I had just bought some excellently priced boneless pork country style ribs and thought that they would do instead.  And indeed, they substituted just fine and were excellent.  So, I’m passing this on for your culinary enjoyment as well.

Ingredients:

1 Tblsp. peanut or neutral vegetable oil

3 Lbs. meaty short ribs, more or less (I used the boneless pork country style ribs but you can also use lamb shanks.)

Freshly ground pepper or Szechwan peppercorns to taste

1 medium large onion, chopped

5 nickel-sized fresh ginger (I used that) or 2 Tsp. ground ginger

3 cloves garlic, lightly crushed

5 whole star anise

1/2 C. soy sauce (which I used) or fish sauce

1 C. water

1 Tblsp. rice vinegar (I used) or white wine vinegar

2 Tblsp. sugar

2 medium carrots, peeled and cut into ¼ -inch thick slices (I didn’t have 2 carrots, so I used one carrot and 1 large celery stalk)

Salt (optional-I didn’t use)

Instructions:

  1. Heat oil over medium-high heat in a Dutch oven or similar pot.
  2. Brown the ribs well on all sides, seasoning them with pepper.  Regulate the heat so the ribs will not burn.  This will take about 20 minutes so don’t rush it. (This is the way I did it.) (You can also do the browning in the oven: preheat oven to 500 and roast the ribs, turning once or twice, until brown all over: time will be the same—20 minutes.)
  3. Remove the ribs and pour off most of the fat(I had very little left)
  4. Lower the heat under the Dutch oven to medium and cook the onion, stirring, until they begin to soften –about 5 minutes.
  5. Stir in the ginger and garlic and continue to cook 2 more minutes
  6. Add all the remaining ingredients except for the carrots (celery) and salt if you wish to use that. Bring to a boil and return the ribs to the pot.  Reduce the heat to low and cover.  Cook gently, turning the ribs occasionally, for about 1 hour.  I cooked my ribs for 1 ½ hours.
  7. Then add carrots (celery) and cook for another 30-45 minutes or until the meat if just about falling off the bone.
  8. Preheat oven to 200 about 10 minutes before the ribs with the carrots are done.
  9. When your ribs are cooked in the pot just the way you want them, remove them and the veggies with a slotted spoon to an oven proof dish.  Also discard the ginger pieces and the star anise.  Place the pot in the 200 degree oven to keep ingredients warm.
  10. Turn the heat under the pot with the remaining sauce to high in order to reduce the liquid, stirring, until it is thick and syrupy, about 10 minutes.
  11. Taste and add salt or more soy sauce if necessary and spoon the sauce over the ribs.
  12. Serve with white rice and a side of salad or other kind of veggie.

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.