Monthly Archives: March 2013

Mar10

Spinach Stuffed Eggs and the Dr. Seuss Effect

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Spinach Stuffed Eggs and tgreen eggs close uphe Dr. Seuss Effect

(I think for hors d’oeuvres/appetisers, most people might eat two halves so this recipe might serve 4)

 

This is a very delicious filling for left over hard boiled eggs (Easter) or for St. Pat’s (think green) or really anytime. For fun I sometimes combine this recipe with some ham filled eggs so as to duplicate the Green Eggs and Ham from that famed Dr. Seuss tale so many of us read to our wee ones.

 

Ingredients:

  1. 4 Hardboiled eggs
  2. 2 Tblsp. cooked well drained spinach (I use fresh)
  3. 2 Ounces whipped crème cheese
  4. 2 Tblsp. grated Parmesan
  5. A dash of freshly grated nutmeg
  6. S&P to taste
  7. A dash of cream
  8. Sliced black olives and some slivered pimentos for topping

Directions:

  1. Cut the eggs length wise.
  2. Scoop out the yolk and put into a food processor or blender along with the cream cheese, spinach, parmesan cheese, S&P and nutmeg. I actually mashed everything with a fork so that it came out not quite so smooth and I thought more tasty and interesting looking.  It’s up to you and if your filling is not as smooth as you wish, add a bit of whole milk or cream.
  3. Fill egg whites with the spinach filling and top with a sliced black olive and a sliver of pimiento.

Ham and gherkins egg filling for the Dr. Seuss effect:

Directions:

  1. Mash 6 hardboiled egg yolks with 4 Tblsp. finely chopped cold cooked ham, 1 Tblsp. finely chopped gherkins and enough mayonnaise or whipped cream cheese to make a firm paste.
  2. Fill the eggs with the ham mixture and garnish tops with more chopped ham and paprika.
Mar6

A Breeze to Make Oreo Truffle Eggs Especially for Easter

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A Breeze to Make Oreo Truffle Eggs Especially for Easter

Makes around 40-45egg truffles for Aubrey

You may have run into this yummy truffle recipe however it escaped my attention until I was introduced to it at a party just recently.  It was so delicious that my iron will in regards to sweet temptations broke down and I indulged in several. But, I wondered what made them so good because when I asked the gal who had brought them, she said that they were deceivingly easy to make and even kids with parental help could make them. So lo and behold, I found the recipe on the net and true enough, they are a breeze to make. You all know how I love to share good things so here is this breeze to make recipe.  I thought that one could actually form the shapes to look more like chocolate Easter eggs— give that a try—and enjoy.

Ingredients:

  1. One 16. Oz. package of OREO Chocolate Sandwich Cookies, divided
  2. One 8 oz. package of Philadelphia Cream Cheese, softened or one 8 oz. carton of softened Cream Cheese.
  3. Two 8 oz. packages Bakers Semi-Sweet Chocolate, melted. Kraft suggests placing the unwrapped chocolate in a microwaveable bowl and to microwave on high 2 ½ minutes or until chocolate is completely melted, stirring every 30 seconds.  For myself, I place the opened chocolate in a microwave bowl, put about 2 ¼  Tsp. of unsalted butter on top and micro on medium for about 2 minutes, then stir and continue microwaving on medium for 30 to 60 seconds more stirring intermittently until chocolate and butter are all melted. Sometimes I omit the butter.  If you are into professional looking exteriors, you probably should temper the chocolate which takes a bit of patience and time.  For tempering instructions, look that up on the net or a good cookbook.

Instructions:

  1. Crush 9 of the cookies to fine crumbs in food processor(about 1/4 C.); reserve this for later use.   You can also crush the cookies in a plastic bag using a rolling pin.
  2. Crush the remaining 36 cookies to fine crumbs and place in a medium bowl.
  3. Add cream cheese and mix until well blended. I used my hands.
  4. Roll cookie mixture in 40 balls or if for Easter, into egg shapes. They should be about one inch in diameter to give you a general idea of the appropriate size.
  5. Dip balls/eggs in the melted chocolate; place on a wax or parchment papered baking sheet.
  6. To easily coat the truffles with the melted chocolate, add truffles, in batches, to bowl of melted chocolate.  Use 2 forks to roll the truffles in the chocolate until evenly coated.  Remove the truffles with the forks letting any excess chocolate drip back in the bowl.  Place truffles on your papered prepared baking sheet.   If you have any left-over chocolate, store that in the frig. for some other later use.
  7. Sprinkle the balls with the reserved crumbs if you wish.
  8. Refrigerate until firm, about 1 hour.
  9. I have frozen these and they turn out just fine.  In fact, I eat them straight out of the freezer and they are delicious. I also have put some crushed lavender culinary buds in the cream cheese and that has turned out well.

I dare you not to eat them all immediately.  However, if you are that strong of will and constitution, store in a tightly covered contained in the frig. for a later serving.  Don’t plan on any left-over’s.

Mar6

Pommes de Terre a la Provence

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Pommes de Terre a la Provence

One medium sized one will fill two 4 inch ramekins and will serve 2

Many of you may already know this, but Pommes de Terre in French literally means apples of the earth—and so what would that be?—a potato of course.  I just have always thought that’s such a cute name.  This is a very delicious dish and so easy to fix.  I’m sure it’s not light in calories or cholesterol, but every now and then a splurge is OK.

 

Ingredients:

  1. 1 medium sized baking potato (Idaho of course), peeled and sliced relatively thin.
  2. Crème Fraiche- 1/2 C. total will do.  *see below for recipe you can make yourself–much better and more economical however you have to start making this the day before making this dish.
  3. S&P to taste.
  4. Chopped Italian Parsley for topping.

Directions:

  1. Pre-heat oven to 350 degrees.
  2. Pam oil or butter spray the ramekins
  3. Place some of the potato slices on the bottom layer. It’ll probably be around 3 slices.
  4. Spoon the Crème Fraiche over this layer, sprinkle lightly with S&P and continue doing this for however many layers will fit in the ramekin. You might need to make some more Crème Fraiche.
  5. Bake uncovered in a 350 degree oven for approximately 1 hour.
  6. Top with chopped parsley.
  7. If you wish to add a cheese to this mixture to accompany a meat or fish dish that has no sauce involved so that it wouldn’t conflict with a more complicated potato sauce, that would be very easy to accomplish.  You might think of Parmesan, Cheddar or Blue Cheese mixed in with the Crème Fraiche. You don’t need much to make a culinary imprint.  Also, spread a little on the top before putting in the oven.

 

You can also make this dish with other types of potatoes and/or just using  one large dish.  You will have to adjust your cooking times of course and I think for a larger dish, it could be as long as 2 hours or until tender.

  • Creme Fraiche-homemade: Easy but start making it the day before you make this dish. In a small bowl whisk 1/2 cup heavy wipping cream with 1/2 cup sour cream.  Cover well and leave out in a warm place for 12 hours.  Then stir and place in the refrigerator for another 12 hours.  At this point it should be perfect–thick, creamy and delicious.
  • Fresh Herbed Cream Sauce: No cooking here — simply blend 1/2 cup creme fraiche with 1 teaspoon each finely sliced chives and fresh tarragon. Add about 1/4 teaspoon lemon juice and salt and pepper to taste. Serves up to 6 people. Streak a little over pieces of grilled, baked or poached salmon, sole, or scallops. Herbs could be pureed with a little shallot and stirred into the cream for a pale green color.
  • Pan Sauces: Stir a generous tablespoon into defatted pan sauces after pan grilling poultry, fish or vegetables. Bring to a simmer, taste for balance, and pour over foods.
  • Soups: Reduce the amount of cream called for in your favorite creamed soup by half and substitute creme fraiche.
  • With Fruits: A few spoonfuls of creme fraiche lift fruit flavors. Try over berries, ripe peaches or nectarines, or on sauteed pears. The cream could be lightly sweetened, flavored with a little lemon, orange or vanilla.
  • Imagination is everything. Try creme fraiche in other dishes as well. Streak it over mousses and jelled sweets or savories. Finish an appetizer plate of marinated leek or grilled scallions and asparagus with a zig zag of creme fraiche. It is classic in Beef Stroganoff instead of sour cream.

 

Bon Appetit

Mar6

Beef Kidney Stew 2 Different Ways–Red or White

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Red Kidney Stew

Beef Kidney Stew 2 different ways—either red or white ( red style in picture)

Serving 2 to 4 people

 

Listening to NPR today, 3/5/13, the Dow hit a firm over the 14,000 mark and supposedly the economy is healing.  For myself, I am still looking closely at my grocery prices and honestly, I can’t think of anything that I have bought lately that can beat this: one beautiful large grass fed USDA organic beef kidney at the Ketchum Atkinsons’ for under $1.  It can easily feed two and maybe even four depending with what you are serving it.  I served it with a Provence Potato Gratin, (recipe coming in another column) a lovely salad and some nice veggies. Noodles, boiled potatoes or rice also is good served with the kidneys. You can even do an English thing: serve the kidneys on toast for breakfast.

 

Now you may turn your nose up at organ meat, but aside from it being high in cholesterol, it is very delicious if you fix it properly.  I think most people just get turned off at the “organ” connection here in the United States: not in Europe. The important thing with kidneys is not to cook them too long—or they’ll become tough. The texture is NOT slimy and has in fact a great texture to it.  The taste I think is magnificent.  Give it a try and you’ll see——-

 

The basic prepping of the kidney:

  1. Cut away the white membrane of the kidney with curved scissors or a sharp small knife. Patience is required for this process—but it’s worth it.
  2. Place the kidney in a bowl and add water mixed with 3 Tblsp. wine vinegar to barely cover it.
  3. Let it sit for 2 hours. (Patience again please)
  4. Drain the kidney and wipe it dry.
  5. Cut it in thin slices and sprinkle with salt and pepper and dredge with flour for the “Red Way” but not necessarily for the “White Way” and if you decide to dredge for the “White Way” increase the butter and olive oil to the same amounts as in the “Red Way”. And by the way, if you wish to use Sherry instead of the red or white wines, give it a go.

 

Kidney Stew—the “Red Way”:

Ingredients:

  1. 1/4 C. butter
  2. 3 Tblsp. olive oil
  3. 1 clove garlic,  finely chopped
  4. 1/2 C. onion, chopped
  5. 1/2 Tsp. dried rosemary (you can use 1 Tsp. fresh as well)
  6. 1/2 Tsp. dried thyme (you can use 1 Tsp. fresh as well)
  7. 1 Bay leaf
  8. 1/2 C. dry red wine
  9. 1/2 C. beef broth

Instructions:

  1. In a large skillet, heat the olive oil and butter and when bubbling, QUICKLY brown the kidney slices on both sides.
  2. Add the garlic, onion and herbs and cook 5 minutes (not longer).
  3. Add the wine and broth and simmer at the most, 15 minutes more.
  4. Serve with what I suggested in my introduction.
  5. PS-Don’t tell the kids what they are eating and I bet that you’ll be in for a surprise.

 

Kidney Stew—the “White Way:

Ingredients:

  1.  3 Tblsp. olive oil
  2. 2 Tblsp. butter
  3. 2 Tblsp. chopped parsley
  4. 1 Tblsp. chopped shallots or chives
  5. 3 Tblsp. flour
  6. 1 ½ C. dry white wine or vermouth
  7. 1/2 C. water
  8. 2 Tsp. butter
  9. 2 Tsp. butter
  10. S&P to taste

Instructions:

  1. Heat the oil and butter in a skillet; add the kidneys and brown QUICKLY on all sides.
  2. Reduce the heat and add the parsley and shallots.  Cook 3 minutes stirring occasionally. Remove the kidneys to another dish and cover it to keep warm.
  3. If you have not floured your kidneys, now place the 3 Tblsp. flour into the pan juices and add the wine and water.  Stir until smooth.
  4. Remove from the heat and add the 2 Tsp. of butter.
  5. Season with lemon juice, S&P and pour sauce over the kidneys.

 

Mar6

Artichokes Spells Green Goodie for St. Pat’s

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Frost Kissed Artichokes are in town—just in time to celebrate the GREEN of St. Pats (PART ONE)

This is the first of a two series presentation of Artichoke Recipes—so stay tuned!!

 

I do really enjoy artichokes and have had a lot of fun with new comers in the instruction of the “how to eat” an artichoke.  When I resided in CA I used to grow these edible thistles in my yard so I garnered very fresh chokes that barely needed to be cooked.  Here our chokes are usually a bit older however the ones I picked up the other day at the Bellevue Atkinsons’ for such a good price were the frost kissed variety so I knew that they weren’t very old. Sure enough, when cooking them I started smelling their fragrant aroma in 20 minutes and 5 minutes later, they were done and delicious. Frost Kissing occurs when the temps drop below 32 degrees resulting in an enhanced nutty flavored artichoke. So if you like this veggie, hurry and get some.  They also make great appetizers.

 

There are a myriad of ways to which to treat this thistle in a culinary fashion.  I’ve even been given a recipe dealing with using raw artichoke strips in a salad.  Sad to say, I was very disappointed with that recipe. Below is the way I’ve always cooked my choke plus another easy greener recipe I thought you might enjoy.  Next week will be another very tasty recipe that my editor, Leslie Thompson, a terrific cook, is offering for the followers of this column.   

 

Basic Instruction for Prepping an Artichoke:

Hold the choke by its long end and with a scissor, cut the individual leaf ends off so that the thorns are removed; next, with a serrated knife, cut both ends of the choke: the stem close to the choke bottom and the very top off about 1/2 inch.  Now wash them and they are ready to be cooked.

Margot’s Favorite Way:

Cooking instructions:

Place the chokes in a tall pot that accommodates your chokes and fill the pot with water (I put in warm or hot water) that goes about half way up. In the water add a dash of olive oil,  one or two bay leaves, one or two whole peeled or even unpeeled garlic cloves, some pepper corns and a dash of sea salt and a squirt of your favorite vinegar or lemon juice.  You can also add some fresh tarragon or thyme.  Put the pot on the burner and when the water comes to a boil, turn it down to a rolling simmer and place a top that will fit in and not on top of the pot. This will keep the chokes under the liquid and from discoloring. If you don’t have that size top, just put a regular top on the pot. Start testing in 25 minutes by trying to take a leaf off with ease to see if it is tender. I use tongs to do that. Also I’ve noticed that when the choke starts smelling good, that’s when you know that it’s about done.  An artichoke can be done in as little as 20 minutes or as long as a bit over an hour—depending on size and age.  When done, turn the choke upside down in a bowl to drain. If you have left over’s, they can be stored in the frig for several days and reheated in the micro or just enjoyed cold or stuffed for hors d’oeuvres. Oh my, so many options with a choke—————–

I like to eat my chokes plain but many people like to dip the leaves in melted butter, olive oil or mayonnaise.  You can even combine the butter or olive oil you are using as a dipping sauce with a dash of minced garlic, lemon juice and S&P or/and some grated Parmesan or some dill or Dijon mustard.  And if serving the choke cold as an hors d’oeuvre, mayo with a dash of curry or other powder is a breeze to whip up. Well, you get the idea—- imagination is the ingredient here.

Lastly, no matter how you cook and eat your choke, don’t forget to remove the uneatable furry/fuzzy part to get to the best part—the heart. Also remember to provide an empty bowl on the side of the artichoke for discarded leaves and when guests are present, I usually put one discarded leaf in the bowl as an example.

Thinking of St. Pats, here’s an extra green to stuff in your choke:

  1. When choke is cooked, remove the interior including the fuzz and heart and fill it with 1/2 C. of frozen peas. Place a bit of butter on the peas and add some fresh mint, garlic or other seasoning.  Microwave in a covered dish for about 1 ½ minutes.  The peas will be done. If your artichoke had been refrigerated, the micro waving time may take a bit longer. Garnish with fresh mint and serve with fresh mayo and a shamrock.

There are so many choices in cooking a choke and as time goes on, I’ll pass on some more yummy recipes concerning this wonderful thistle.  However, don’t forget, if you have a special recipe concerning the artichoke or anything for that matter, be sure to pass it on directly to me or Leslie and you’ll get a nice Albertson’s $20 gift card.

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.

Frost Kissed Artichokes are in town—just in time to celebrate the GREEN of St. Pats (PART TWO)

This is the second of a two series presentation of Artichoke Recipes

 

It’s amazing when looking up the history on various vegetables how very long ago they were mentioned in the discovered writings of ancient times.  The artichoke was mentioned by the Greeks and the Romans and even in the excavations of the Roman-period in Egypt.  So I imagine that  Cleopatra and Julius or Mark enjoyed them at one of their soirees.  Later in time, they found their way to France (Avignon) and Italy and down to the hinterlands of Holland.  The Dutch introduced them to England and they grew in Henry VIII”s garden at Newhall in 1530. He also probably dined on them at one of his lively soirees.  Then by the French immigrants coming to Louisiana, the choke was introduced; it also was introduced to California by Spanish immigrants.  Presently, can you believe, 100% of the U.S. crop is provided by California (if they aren’t torn up for vineyards—I hope not) and 80% is grown in the Steinbeck country of Monterrey County. Castroville, on the Pacific in Monterrey County proclaims itself to be “The Artichoke Center of the World”.  They hold a very fun festival there each year.  Don’t miss it if you are in the area.  If I remember correctly, there’s even artichoke ice cream to be tasted.

Leslie Thompson’s (the Weekly Sun’s Editor) Favorite Way (when time allows):

Preheat oven to 425.  Prep them as above, THEN, take loads of fresh minced garlic; pull the leaves back and sprinkle the garlic among the leaves. Then, add some Parmesan cheese in the leaves too (stuff down anything that’s left sticking up). Next lightly sprinkle them with a favorite herb mix (I usually make a thyme and sage blend that I mix myself) and S&P. Squeeze some fresh lemon juice and drizzle some olive oil over it all. Then wrap them up in a double layer of heavy tin foil making sure that they are totally sealed. Bake them in a 425 oven for an hour or 45 minutes for small ones.

There are so many choices in cooking a choke and as time goes on, I’ll pass on some more yummy recipes concerning this wonderful thistle.  And don’t forget, if you have a special recipe concerning the artichoke or anything for that matter, be sure to pass it on directly to me or Leslie and you’ll get a nice Albertson’s $20 gift card.

Roasted Red Pepper/Artichoke Dip: (a very colorful dish when placed on cooked artichoke leaves)

Ingredients:

  1. 4 Artichoke hearts (fresh is preferable of course)
  2. 1 leek, diced
  3. 2 Tblsp. butter
  4. 1 C. of roasted Red Peppers (from a jar) drained
  5. 3/4 C. Grated Parmesan
  6. 3 Tblsp. mayonnaise

Instructions:

  1.  In a small sauté pan over medium high heat,  add the butter and when it’s melted and warm, add the leeks.  Cook until leeks are tender. Set aside to cool.
  2. Add artichoke hearts, peppers, cheese, mayo and cooled leeks to food processor or blender.  Pulse until dip is smooth and well combined.
  3. Serve with artichoke leaves, chips or fresh veggies.

 

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.