Monthly Archives: February 2013

Feb25

NexStage Theatre’s Academy Awards Menu

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The nexStage Theatre’s

Academy Awards Menu

Sunday, Feb. 24th 2013:  50 attendees starting at 6PM

 

 

Margot          Shrimp with Orange/Marmalade Sauce & Red Sauce

Margot           Smoked Salmon in endive with dill/sour cream sauce

Margot          Mushrooms with Sausage and/veggie stuffing

Renata                      Spring Rolls

Prue                          Devilled Eggs with Caviar

Prue                Sausage/slices on sticks

Renata/Prue: Crudities & dips

Renata/Prue: Cheese platter, baguette, grapes, roasted almonds

Mary Clare     Truffle honey parmesan, baguette & warm olives

MaryClare      Hors d’oeuvres with Brie, Melon and Proscuitto

Linda               Caesar Salad Lettuce cups

Linda               Chicken Terrine with baguette

 

 

Desserts:

Linda               Melting Moments *

Linda               Oreo Truffles*

Linda               Panacotta cups

Margot           7 Layer Magic Bar squares

Renata/Prue Profiteroles with chocolate sauce

Prue                Oange chili Popcorn

 

 

Drinks:

“Oscar cocktail” with sparkling wine & vodka, fresh lemonade

Sparkling water,  red & white wine & beers.

 

 

Feb22

A breeze to make coffee and Other Flavored Ice Creams (no ice-cream maker necessary)

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No Churn Icecream & Pear

No Churn Coffee Ice Cream and Other Flavored Ice Creams (A BREEZE TO MAKE)

Picture is of a fresh cut up pear and some no churn coffee/chocolate ice cream

YES!!!!  You can also make Lemon and Orange and vanilla and  ????????

Makes almost 2 Pints

Thanks go to NPR and to hearing Nigella Lawson, fabulous Italian cook and author of cook books, talk about her recipe for this ice cream.  Well, I love coffee flavored goodies and I LOVE ice cream; so, this recipe was just up my alley.  I couldn’t wait to look it up on the net.  I couldn’t wait to get all of the proper ingredients to make it.  I couldn’t wait to get it in the freezer.  And that wasn’t till a late PM so guess what I had for breakfast–  So, now, just in case you are not in the “know” I wanted to share her recipe with you.  I hope you’ll enjoy it as much as I have (oh dear, I hate to get on the scales in the morning because honestly there are a TON of calories here), however, as Nigella says, she’s never without it and I know why.  I haven’t priced this out; however, I do think that it is cheaper than buying a good coffee ice cream and certainly it is better.  I can’t wager how good it’s for the waist line though—sorry.

Ingredients:

  1. 2/3 C. SWEETENED CONDENSED milk
  2. 2 Tblsp. instant espresso powder (I couldn’t find this here so I bought instant espresso coffee which I now keep in the freezer and mixed 2 Tblsp. of the granules with 2 Tsp. boiling water)
  3. 2 Tblsp. of some sort of coffee liqueur
  4. 1 ¼ C. HEAVY cream
  5. Two one-pint airtight containers

Directions:

  1. Put the condensed milk in a bowl and stir in the espresso powder or the substitute I’ve listed and the liqueur.
  2. In a separate bowl beat the cream until it reaches soft peaks.
  3. Fold the cream into the condensed milk mixture and pour into your airtight containers.
  4. Freeze for 6 hours at least or overnight. I found that I had to do it overnight for it to reach its properly frozen state.
  5. Delicious and you can serve the coffee flavor  with melted chocolate.  Or I was thinking that you could even swirl melted chocolate in the coffee flavor which I’m going to try next time I make that flavor. For a great vanilla, I put 1-2 Tblsp. good vanilla flavoring (taste to see you don’t have too much vanilla) and a splash of vodka for a bit of kick.  You won’t taste the vodka but I think that it makes it a bit richer.

OK–now you want to make another flavor?  Today, 2/23/13, I made Lemon Ice Cream substituting 2 Tblsp. Crystal Light Natural Lemonade Drink Mix Powder and 2 Tblsp. lemon flavored vodka for the coffee recipe ingredients.  I bought that airplane size vodka bottle for $1.50.  I also added some lemon zest/peel in the mixture.  Delicious.  I can’t wait to make orange, berry and you name it.  So much more economical than buying and also so much better.

Feb22

Cream of Shrimp Soup

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cream of shrimp soup close up

Cream Of Shrimp Soup

Serves 4

It was another cold day here in the mountains so once again, I was thinking soup. For some reason I was hungry for shrimp so here you are—my recipe for a nice tummy warmer for lunch.  I hope that you’ll enjoy this as much as I did.

cream of shrimp soup1

 

 

Ingredients:

  1. 2 C. chicken stock combined with 1 C. vegetable stock
  2. 1 zucchini, sliced
  3. 1 crookneck yellow squash, sliced
  4. 1/2 C. frozen peas (or if you wish a pea/carrot combo)
  5. 1/4 C. sliced green onion-tops and whites
  6. S&P to taste
  7. Dash or more nutmeg
  8. 1/2 C. half and half and 1/2 C. milk (or all of one or the other)
  9. 2 Tblsp. corn starch
  10. 1 Tsp. Dijon-style mustard
  11. 1 ½ C. frozen deveined and peeled shrimp thawed-

Half of the shrimp to be the tiny variety with no tails; the other half the larger kind with tail— chop off most of the tails and then chop the remaining shrimp in thirds. However save a couple of tail on shrimp to add to your soup for looks.

  1.  For garnish, chopped parsley and crème fraiche

 

Directions:

  1. In a large saucepan combine broths and bring to a boil.
  2. Add the squash, peas(carrots), chopped green onions, S&P & nutmeg and bring to a boil.  Reduce heat and simmer, covered, for about 5 minutes or till vegetables are tender.
  3. In the milk/cream stir in the 2 Tblsp. cornstarch till smooth.
  4. Stir the milk/cream mixture and mustard in the vegetable mixture. Cook and stir over medium heat till bubbly and thick, about 1 or 2 minutes.( If you wish more thickness, dissolve some more cornstarch in a bit of water and add it till you get your desired thickness.)
  5. Stir in shrimp and heat through but not too long because otherwise the shrimp will get tough.
  6. Garnish with parsley and a dab of crème fraiche if you wish.
Feb20

Pork Parmigiana

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Pork Parmigiana in baking dish Pork Parmigiana plattedPork Parmigiana

Makes 4 servings

 

I haven’t made this dish in just ages and it was a very popular one served at home and in restaurants in the 50’s.  However, then it was made with veal which was so much more economically priced than it is presently.  So, pork once more it is and nice that it’s still so well priced.  My dish turned out delicious and I deem that you can serve it either for your family or guests. And by the way, I served this with noodles topped with diced tomatoes, Parmesan and black pitted olives and sided with a lovely romaine salad.

 

Ingredients:

  1. Four 1/4″ to 1/2” thick boneless pork chops—center cut about 1 ¼ to 1 ½ lb.
  2. 1/4 C. olive oil
  3. Flour which has been spiced liberally with S&P– for dredging
  4. Plain bread crumbs for dredging (which if you wish you can add in some shredded Parmesan)
  5. 2 eggs –beaten
  6. S&P to taste
  7. 1/2 C. vermouth or white wine
  8. Juice of 1 lemon
  9. Tomato sauce or chopped tomatoes- up to you how much you want to use
  10.  Sliced mozzarella or shredded Italian cheese mixture
  11. Minced fresh parsley leaves for garnish
  12. One lemon cut in quarters

Directions:

  1. Pre-heat the oven to 450.
  2. The chops should be about 1/4 inch thick; if they are not, and mine were 1/2 inch thick, do the following: Put the chops between 2 sheets of saran wrap or wax paper and roll them gently with a rolling pin till they are approximately the correct thickness.  This I actually think made them extra tender to eat so I would do this even if they are about 1/4 inch thick.  You can also pound them gently.
  3. Beside your burner, place one platter with the flour, the next one with the beaten eggs and the third (nearest the burner) with the bread crumbs.
  4. Heat the oil in a very large skillet over medium heat-you don’t want to crowd the chops.
  5. When the oil is hot (a pinch of flour will sizzle), dredge the chops, one at a time, in the flour and then the egg dip and then the bread crumbs, and place in the skillet to brown. Even though this is pork, undercook them a bit because they’ll continue cooking in the oven.  So, the browning process shouldn’t take more than 2 minutes per side. Cook the chops over high heat enough to make the oil bubble. As well at this point, have an oiled oven proof dish next to your burner.
  6. As soon as your chop is brown on one side (they brown fast so watch closely), then cook the other side. When the chops are done, place them in your oven proof dish without overlapping.
  7. Empty your skillet from the remaining oil and return it to the burner.  Add the wine/vermouth over medium-high heat and cook, stirring until the wine is just about evaporated.  Add the lemon juice and stir.
  8. Top each chop with the lemon/wine mixture (there won’t be much); then top with as much tomato sauce or diced tomatoes as you wish (usually it’s just a spoonful or two); and lastly top with either a thin slice of mozzarella or as much shredded Italian Cheese mixture as you wish.
  9. Place the baking dish in the oven until the cheese is melted—about 5 to 10 minutes.
  10. Serve immediately garnished with some chopped parsley on the top and a lemon wedge on the side.

 

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

@ 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.

Feb19

Crudities with Green Goddess Dressing

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Crudities with Green Goddess Dressing

Makes 12-18 appetizer servings

 

Crudities Ingredients:

  1. 2-3 lbs. small raw mushrooms
  2. 2-3 lbs. asparagus (tough ends removed)
  3. Broccoli (cut into small flowerets)
  4. Small peeled carrots
  5. Edible-pod peas
  6. 40 to 50 small inner leaves from 3-4 heads of romaine lettuce(washed/crisped)

Green Goddess Dressing ingredients (makes 1 ½ C)

  1. 3 large egg yolks
  2. 3 Tblsp. white wine vinegar
  3. 2/3 cup chopped parsley
  4. One 2-oz. can anchovy fillets
  5. Green onions, chopped including the tops
  6. 1 ½ Tsp. dry tarragon
  7. 1 ½ C. olive oil

Directions:

  1. Place all of the ingredients except the oil in a blender and whirl until a smooth puree.  Slowly add the oil till well blended.
  2. Serve or cover and chill for up to a week.
Feb19

Roasted Buttered Nuts with Two Variations

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Roasted Buttered Nuts with Two Variations for appetizers

Makes about 4-6 servings

Ingredients:

  1. 2 C. (about 1 lb.) unsalted nuts such as pecans, almonds or cashews
  2. 1 Tblsp. peanut oil or melted butter
  3. S&P to taste

Instructions:

  1. Preheat oven to 450
  2. Toss the nuts in a bowl with the oil/butter and S&P.
  3. Place on baking sheet and roast, shaking occasionally, until lightly browned, about 10 minutes.
  4. Cool before serving; they will crisp as they cool

Two Variations:

 

Sautéed Buttered Nuts:

Instructions:

  1. Place 4 Tblsp. butter or peanut oil in a large skillet and turn heat to med.-low.
  2. When the butter melts or the oil is hot, add the nuts and cook, stirring, until lightly browned—about 10 minutes.  Be patient; high heat will burn the nuts.
  3. As they cook season with S&P.

Spiced Buttered Nuts:

Instructions:

  1. Add 1 Tsp. to 1 Tblsp. of any spice mixture such as chili powder or all purpose curry powder to the mix as directed below:
    1. When roasting, toss the spice with the nuts at the beginning.
    2. When sautéing, add it to the butter or oil as it heats.
Feb19

Smoked Salmon with Endive, Mini-Bagels, & Seasoned Cream Cheese Dip/Spread

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smoked salmon

Smoked Salmon with Endive & Romaine Inner Leaves, Mini Bagels & Thin French Bread Slices with Seasoned Cream Cheese Dip/Spread and Other Significant Additions

Makes 30 to 40 appetizers

 

I love smoked salmon and as far as I am concerned, it can be the thick or the very thin variety.  I don’t care; I just really like it and I’m sure I’m not the only one.  So, still thinking about picnicking on the beautiful lawn listening to the even more beautiful and melodious Sun Valley Summer Symphony, here’s something you can enjoy with your picnic gang.

 

Ingredients:

  1. 1 lb. whipped cream cheese (at room temp.)
  2. 1/2 C. sour cream
  3. 2 Tblsp. lemon juice
  4. 3 Tblsp. minced shallot
  5. 1/4 C. fresh dill finely minced and save some sprigs for garnishes
  6. 1 smoked salmon fillet (2 ½ to 3 Lb.)
  7. About 1 Lb. endive, washed and separated in spears; or small inner leaves from 6 heads romaine lettuce; or some of each.
  8. Medium sized sliced cucumbers which can be topped with the salmon, etc.
  9. 3 to 4 dozen small bagels (2-“size) partially split and/or combine the bagels with thinly sliced crusty French bread.
  10. 3 lemons thinly wedged mostly for décor but some like it squeezed on their salmon.
  11. Thinly sliced red onions for toppings.
  12. Capers (in the bottle and drained for easy picnic serving but you can put them in a small bowl if you would rather.)

Directions:

  1. Beat the cream cheese with the sour cream, lemon juice, shallot and dill till nicely blended; put it in a serving bowl.
  2. Set the salmon on a large platter or board. Surround the boarded salmon with the lemon wedges, dill leaf sprigs and sliced red onion; a bowl with the cream cheese dip; a larger bowl filled with endive and romaine inner leaves; a bowl with the medium thick sliced cucumbers and the drained bottle of capers which has a little fork in it for easy serving (hint: capers usually go on last).
  3. Place the split bagels and thinly sliced French bread in a pretty basket near the boarded salmon.
  4. Pre-fill/top some of the endive/romaine lettuce leaves and sliced cucumbers with some of the salmon topped with the cream cheese dip and other goodies; set these on a separate dish or if your board is large enough, on that—to show guests how really yummy this is and for quick, fun appetizer grabbing. Let the guests put on the capers because not everyone likes them.
  5. PS—Napkins, toothpicks and small plates are a nice addition for this spread.
  6. Frankly, I love a bit of champagne with this spread.

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

 @ 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.

 

Feb19

Spinach Cheese Mushrooms-Hors D’oeuvres

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Spinach Cheese Mushrooms

28 Servings (serving size 3 each)

 

 

Ingredients:

  1.  1/2 lb. torn fresh spinach
  2. 2 Tblsp. water
  3. 3/4 C. ricotta cheese
  4. 3 Tblsp. butter
  5. 1 egg
  6. 2/3 C. Parmesan
  7. 1/2 C. water chestnuts, chopped
  8. 1/3 C. finely chopped pecans, divided
  9. 56 Large fresh mushrooms (about 3 ½ lbs.)
  10.  Butter flavored spray

Directions:

  1.  In a saucepan, bring spinach and water to a boil.  Reduce hear; cover and cook for 3 minutes.  Drain; squeeze dry and finely chop.
  2. In a mixing bowl, beat ricotta and butter until smooth.  Beat in egg.  Stir in Parmesan cheese, water chestnuts, 3 Tblsp. pecans and chopped spinach.
  3. Remove stems from mushrooms. Spray inside of mushroom caps with spray.  Place caps on a baking sheet lined with parchment paper or sprayed with cooking spray.  Stuff with spinach mixture; sprinkle with remaining pecans.
  4. Bake uncovered at 400 degrees for 15-20 minutes or till lightly browned.
Feb17

Fennel Salad a la Siciliana

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 Fennel Salad a la Siciliana

Serves 4

 

Ingredients:

  1.  3 or 4 Honey Tangerines or 3 blood or navel oranges
  2. 1/4 C. olive oil
  3. 1 Tblsp. red wine vinegar
  4. 1 Tblsp. or more of minced fennel tops
  5. Salt and Pepper
  6. 2 bunches trimmed arugula (I used the baby arugula)
  7. 2 medium fennel bulbs, cored, and halved and trimmed
  8. 1/4 C. oil cured black olives

Directions:

  1. I sectioned the tangerines and used them.  If you are using oranges, discard peel and all of the white pith; then slice crosswise into thin rounds and set aside.
  2. Mix together the olive oil, red wine vinegar and minced fennel tops.  You can either put this in the salad bowl along with the S&P before you put in the rest of the ingredients or you can mix it in a jar or pour it on after the salad is in the bowl.
  3. If you are using regular arugula, tear it into large pieces and arrange in the bowl. If you are using the baby arugula, just throw it into the bowl. Slice the fennel bulbs into long strips and place on top of the arugula.
  4. Toss the salad just before serving, adjust the seasoning, and then arrange the orange slices or tangerine sections on the top along with the black olives.

 

Feb17

Fennel and Rosemary Beef Tenderloin with Creamy Mustard Sauce

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Fennel and Rosemary Beef Tenderloin with Creamy Mustard Sauce

Serves 6-8

For You Meat Lovers Out There

Very easy and delicious!!!

 

Ingredients:

  1. 1 Tblsp. olive oil
  2. 1 Tblsp. finely chopped rosemary
  3. 1 ½ Tsp. ground fennel seed
  4. 1 Tsp. salt
  5. 1/2 Tsp. cracked black pepper
  6. 2 ½ to 3 lb. beef tenderloin roast
  7. 1/2 C. Crème fraiche
  8. 2 Tblsp. Dijon mustard
  9. 2 Tsp. lemon juice

Directions:

  1. Position rack in the center of the oven and heat the oven to 375.
  2. In a small bowl, combine the olive oil, rosemary, fennel seed, salt and pepper. Stir to make a paste. Pat the beef dry with paper towels and rub the paste all over the surface of the meat. If necessary, tie the roast at 1 ½-inch intervals. The roast can be seasoned and refrigerated up to 4 hours in advance.
  3. Put the roast on a rack in a small, rimmed baking sheet or in a shallow roasting pan. Roast until an instant-read thermometer inserted in the center reads 120F for rare; 125-130F. for medium-rare; or 135F for medium.  40-50 minutes.
  4. Meanwhile, in a small bowl, whisk together the crème fraiche, mustard and lemon juice.  Seasons lightly with S&P.
  5. Transfer the roast to a carving board (preferably with a well to collecting juices) and let it rest uncovered for 10 to 15 minutes before carving it into 1/3-1/2 inch thick slices.
  6. Serve the beef, passing the mustard sauce at the table.
  7. Additional info: minutes of cooking at 375F is: 18 min. per lb. for rare; 20 min. per lb. for med; 22 min. per lb. for well done.