Tag Archives: holiday

Nov23

Cranberry and Apple Cake 6-8 servings

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Cranberry and Apple Cake 6-8 servings

cranberry-apple-cake

This is an easy and fairly healthy dish to make when the holidays are here.  Actually, it’s good for anytime of the year.  You can vary it as to how you think that you want to enjoy it.  I personally like less cake so I cut the cake ingredients in half (shown in my picture).  There are other options as well.  It’s all up to you.  I like versatile recipes like that.  So, bon appétit and Happy Thanksgiving to one and all.

 

Step # 1Ingredients for the filling:

  • 12 ounces fresh cranberries, rinsed and picked over for stems if necessary
  • 1 Granny Smith or other good kind of cooking apple you like, cored and diced (I diced mine in the food processor).
  • 4 ounces Sun Dried Cherries (optional)
  • 1 tablespoon of grated orange rind/zest (about 1/2 of 1 large orange)
  • 1/4 cup freshly squeezed orange juice from that 1 large orange you just used
  • Orange segments from that 1 orange after you’ve juiced it. I put the segments in with the apple and diced it all together.
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon or some other similar spice that you enjoy
  • Some ground black pepper if you wish or even some pepper corns

Step #2 Ingredients for the cake (for more cake like, use the amounts I have listed; if you wish more of a topping like effect, as in my picture, use half of the amounts of these ingredients which also means less calories. )

  • 2 eggs at room temperature
  • 1/4 cup (1 stick) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla or any other extract you like or even brandy (I used brandy)
  • 1/4 cup sour cream
  • 1 cup flour
  • 1/4 teaspoon kosher salt

Step # 3 Topping ingredients for the end result:

  • Some Turbinado Sugar to lightly sprinkle over all before placing in the oven
  • Some more cinnamon, whatever also to sprinkle over all before placing in oven

Directions:

  • Pre-heat oven to 325F
  • Slightly oil or butter a 10-inch glass pie plate.
  • Step #1: Mix all of the ingredients together in a medium bowl. Let sit while you do Step #2.
  • Step #2: In another bowl, on medium-high, beat with an electric beater the eggs for 2 minutes. Then, on medium, add the remainder of the ingredients except for the flour and beat until just combined.  On low speed, slowly add the flour and salt till well combined.
  • Step #3: Pour the cranberry mixture into the pie dish. Spread the batter with a spatula over the fruit covering it as completely as you wish.  Top with ingredients listed in Step #3.
  • Bake in oven for about 55-65 minutes or until a toothpick inserted in the middle comes out clean and the fruit is bubbling around the edges.
  • Serve warm or at room temperature. Cool Whip, whipped cream or ice cream makes for a nice accompaniment.

 cranberry-apple-cake

Nov12

Apples Sauteed serves up to 4

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Sautéed Apples—serves up to 4

apples-in-sauce just-apples pancake-w-apples-sauce-1

I served this often to my B&B guests and they loved it.  It’s so easy to make and is so much better than store bought syrup to use for pancakes or waffles and you get the apples as well.  But don’t stop there, it’s great over ice cream as well.

Ingredients

  • 1/4 cup (or a bit more if you wish) butter
  • 2-3  large tart apples cored and sliced in large segments
  • 2 teaspoons cornstarch
  • 1/2 to 1 cup hot water
  • 1/4 -1/2 cup brown sugar
  • 1/2 teaspoon ground cinnamon or another flavor if you wish
  • Raisins (optional)

Directions

  • In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
  • Dissolve the cornstarch, brown sugar and cinnamon In hot water in a microwaveable dish. Place in micro for 1 or more minutes.
  • When apples are just about tender, pour heated liquid into the pan along with the optional raisins if you wish and cook for 2 more minutes.
  • Hints: I started out with the lesser amounts of the hot water and brown sugar. After micro-heating and placing in pan with apples, you can always add more hot water.  If you wish to have more sugar, dissolve the sugar first in hot water and then add to pan.  But truthfully, I found that 1/4 C. brown sugar was plenty sweet enough.

 

Bon Appetit

Margot Van Horn

Blog: http://blog.tempinnkeeper.com

 

Mar5

Cookies, Cookies–Warning–Dangerous: Can’t Stop Eating These

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1 cookie med. close

Shortbread Cookies—–Warning—- Dangerous: Can’t Stop Eating These

Easy to make and they are the freezer kind, but of course are called refrigerator cookies. Shouldn’t they be called Freezer Cookies? Go figure?!!!!

So, once you make the dough (in your processor or if you prefer, in a bowl with your electric mixer) you roll the dough into two logs and freeze them for at least 2 hours or up to one month. One roll makes at least 30 delights so I bet you’ll easily have some cookie dough left over to make into yummy cookies some time later unless you are baking for a large crowd. Below, look for variation possibilities.

Ingredients: makes 60 cookies

  • 2 Cups all-purpose flour
  • 1 Cup confectioners’ sugar
  • 1 Tsp. coarse salt
  • 1 Tblsp. plus 1 Tsp. lemon zest (or whatever you choose)
  • 1 Tsp. fresh lemon juice (or whatever you choose)
  • 1 Cup (2 sticks) sweet butter, cut into pieces
  • 2 egg yolks
  • Granulated sugar (maybe 1/4 C?) for rolling the dough in before baking

Directions (easy and if you don’t have a food processor, you can use a bowl and electric beaters):

  • In a food processor, pulse the flour, confectioners’ sugar, salt and lemon zest until combined.
  • Add the butter pieces and process till crumbly.
  • Add the egg yolks and lemon juice.
  • Pulse until dough comes together. (If it hasn’t done that to your satisfaction, use your hands to form the dough into a cohesive ball)
  • Divide the dough in half and form with your hands each half into a 1 ½ inch wide log.
  • Wrap in plastic wrap and freeze until firm—- 2 hours or up to 1 month.
  • 2 cookie logs

Baking Directions:

  • Pre-heat oven to 350F.
  • Place parchment paper on your baking sheet(s).
  • Spread granulated sugar on a paper towel and roll the log(s) in the sugar. If you still want more sugar on the log, use your hands to place more on the log.
  • With a sharp knife, slice the log(s) into 1/4 inch thick slices and arrange them about 1 inch apart on the baking sheets. These cookies really don’t spread so you are safe from their melding together.
  • Bake until the cookies are golden brown around the edges (about 15 minutes). They’ll be sort of white on the tops but as long as they have some brown edging, they’ll be perfect. If you are using more than one baking sheet, rotate them half way through the baking cycle.
  • Transfer the baked cookies to a wire rack or onto paper towels to cool.
  • To store, cover and keep at room temp for up to 5 days. They also freeze well.
  • Hint: want orange flavored cookies? Use orange juice and orange zest. How about lavender buds, crystallized ginger, ground almond, ground pecans? Use your imagination to alter these cookies to your very own taste and make sure to comment on what you have invented. I can’t wait to hear.

Bon Appétit: From Margot’s Table to Yours

Want some more recipes? Easy to find on Margot’s blog: http://blog.tempinnkeeper.com Want someone to help you with small time entertaining or cooking?—email me at: margot@eyeonsunvalley.com

1 cookie med. close

Jan29

Guacamole: The Basic Plus 14 Fresh Ways

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close up

 

GUAC: JUST IN TIME FOR THE SUPERBOWL –The Basic Plus 14 Fresh Ways

Skiing on Big Game Day in Sun Valley is usually superb because you mostly have the mountain and trails to yourself. The rest of the folk are prepping the chicken wings, guacamole and wondering about “flat footballs”.

 

You’re on your own for the chicken wings but here’s a little help for the Guac and believe me that will NOT be flat. Frankly, I like a good tasty strong Bloody Mary to go with any one of these recipes—but if beer, wine or a margarita is your preference, go for it.

 

And just in case you’ve bought too many avocados, next week I’ll have a nice little breakfast oven baked avocado/egg recipe just so those extra avocados won’t go to waste. It’s easy, delicious, healthy and not flat either.

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The Basic GUAC’ for 8 (Way # 1)

Ingredients:

  • 2 to 3 ripe avocados
  • Juice of 1/2 to 1 whole lime (taste as you add)
  • 1/2 to 1 Tsp. ground cumin (taste as you add)
  • 1/2 C. diced tomato (fresh and drained canned)
  • 2 Tblsp. chopped/minced fresh cilantro
  • 1/4 C. diced/minced red onion
  • S & P, to taste (can be as much as 1/2 to 3/4 Tsp. salt)
  • Hot sauce, to taste or 1/2 to 2/4 Tsp. red pepper flakes (taste as you add)
  • 2 cloves minced garlic

Directions:

  • Slice avocados in 1/2; remove the seed; spoon flesh into a medium sized bowl.
  • Using a fork, mash the avocados until the consistency of your desire has been reached. If you wish a rougher chop, use a knife to slice through the avocado flesh and then a fork. And you might add the lime juice to the pulp to start with so that the avocado doesn’t brown.
  • Stir in the rest of the ingredients.
  • Serve immediately.
  • medium up

14 Fresh Ideas For A Switch On The Ole’ Basic GUAC’

  • Fast and Dirty: In place of the tomato, cilantro and red onion, stir in 1/2 C. of your favorite jarred salsa, 1 Tblsp. olive brine and 2 Tblsp. chopped green olives.
  • Mango-Balsamic: In place of the tomato, stir in the diced flesh of 1 mango. Use scallions in place of the red onion and 1 Tblsp. balsamic vinegar in place of the lime juice.
  • Chipotle-Corn: Stir in 1 minced chipotle and 1 Tblsp. adobo sauce from a can of chipotles in adobo. Add 1/2 C. corn kernels (fresh, defrosted frozen or drained canned)
  • Tzatziki: Use 1 C. finely diced seedless cucumber in place of the tomato and red onion. Use dill in place of the cilantro. Stir in 2 minced garlic cloves.
  • Roasted Garlic and Poblano: Roast a head of garlic wrapped in foil with a little olive oil until tender and brown, about 30 minutes at 400 F. Roast a poblano pepper under the broiler, turning frequently, until the skin is charred. Carefully remove the charred skin from the pepper (with gloves maybe), then chop the flesh. Squeeze the garlic pulp from the skin and mash. Mix both into the guacamole, omitting the onion.
  • Minted Cotija: Follow the basic recipe but add 3 Tblsp. chopped fresh mint instead of the cilantro and add 2/3 C. crumbled cotija cheese. Season with S&P.
  • Maple-Bacon: Follow the basic recipe but use 3 avocados, 2 Tblsp. white wine vinegar, 2 Tblsp. soy sauce, 2 Tblsp. maple syrup, 2 chopped scallions and 1/2 C. chopped cooked bacon. Season heavily with black pepper.
  • Ginger-Hoisin: Add 2 Tblsp. grated fresh ginger and 2 Tblsp. hoisin sauce to the basic recipe.
  • Citrus Tabbouleh: Replace the tomato and onion with 3/4 C. purchased tabbouleh and the zests of 1 lemon, 1 lime and 1 orange. You can also add 1/3 C. pomegranate seeds. You’ll love the color of this version.
  • Shrimp Scampi: Use lemon juice in place of the lime juice and basil in place of the cilantro. Omit the cumin, tomato and onion. Stir in 1 C. chopped cooked shrimp, 2 cloves minced garlic and 1/3 C. shredded Parmesan cheese.
  • Pico de Gallo Guac: add 1/2 C. of chunky tomatoes, 2 Tsp. of minced jalapenos and 2 Tbsp. of chopped green peppers to the basic recipe. Don’t like green pepper, choose the milder red, yellow or orange one.
  • Calorie Conscious Guac: Delete one of the avocados and add 1/2 C. of LIGHT sour cream or LIGHT plain yogurt. Here you’ll have a creamy and fluffy guac minus some calories. You may like to do this even with 2 or 3 avocados because it’ll be a bit different.
  • Greek Guac: Add 1/4 C. of chopped Kalamata olives and red peppers and instead of the cilantro and lime, add basil and lemon juice.
  • Guac in those little peppers: Yes, you know those cute little peppers in all colors, all ready in a package. Serve a tray of those, cut in half and filled with your favorite Guac. Fun, easy and colorful. And you still can have chips and drinks on the side.

 

Jan14

Onion Soup the Slow Cooker Way

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onion soup 1

SLOW COOKER ONION SOUP (6 Servings)

 Here’s a yummy soup that will warm your bones, body and soul

 January here in our snowy valley is always a good time to have a repast to warm up the bones, body and soul. After a hard day’s skiing either on our BCRD cross country trails or down-hilling on Mt. Baldy, a delicious hot soup that is easy to make because most of it will be cooking while you are skiing is very desirable indeed. And by the way, you can also after caramelizing your onions, take half of them out and freeze for future use on pizzas, etc. and so just make half of this recipe for your soup.

For the caramelized onions:

  • 8 cups thinly sliced yellow onions, (about 2 very large onions or 4 medium sized ones)
  • 10 to 12 clove garlic, minced or 8 garlic minced garlic gloves and 2 thinly sliced shallots
  • 4 tablespoon olive oil or peanut oil and 2 tablespoons melted sweet butter
  • Salt and ground black pepper to taste

For the soup:

  • 1 Tablespoon all-purpose flour
  • 1/2 cup dry sherry
  • 1/4 cup white wine or white vermouth
  • 2 teaspoons fresh thyme or 1 teaspoon dried
  • Sprig fresh rosemary
  • 4 cups good beef broth (I like the Better Than Bouillon brand but there are others however, of course, the best is the one you’ve made with beef bones, etc. at home)
  • 1/2 to 1 cup mushroom broth which is different than most recipes but I like it in this soup (optional)
  • 2-3 cups water
  • 1 tablespoon lemon juice (a last minute deal option—I like it)
  • 3 egg yolks (a last minute deal option and it will make your soup a bit creamier—I like this too)
  • 6 or more thin slices baguette, toasted in a 400 degree oven until golden and quite dry and more slices for your bread basket—and you could just toast it in your toaster to make things easier.
  • 1/2 cup grated Gruyere, Parmesan, Romano, Swiss or any kind of the MUST cheese you can envision for this dish.
  • Serving idea: This wonderful soup plus a green salad, a basket of more baguette slices and a side board filled with an assortment of good cheeses and dried meats would make a great meal at any time of the day—even one to break the day’s fast.

Directions:

  • Coat a 4-quart or larger slow cooker with some melted butter.
  • Add the onions, (shallots), garlic, oil and melted butter.
  • Toss well, and then season with a bit of salt and pepper.
  • Cover and cook on low for about 5 hours, until the onions are richly colored and sweet. After the first hour toss the onions and you can do this one another time in about 3 hours if you wish. I also place a paper towel under the lid to absorb the extra moisture.
  • Once the onions are ready, sprinkle them with the flour and stir until well-combined. Then add the sherry and vermouth or white wine.
  • Then add the bouillons & water (which should be well heated in the micro) and the herbs; cover and cook for another 4 hours on low or 2 hours on high.
  • Optional: Once the soup is done, stir in the lemon juice and adjust the seasoning.
  • Optional but very good: Beat the egg yolks in a small bowl and whisk in one ladle full of hot soup and then whisk in another ladle full in that bowl. Then add this concoction to the soup.
  • Set broiler to high when ready to eat. Ladle the soup into broiler-safe serving crocks. Top each crock with a thin slice of the toasted baguette and a heaping tablespoon of Gruyere. However, see below for additional hints
  • Hints: If you wish, you can place the toasted baguette on the bottom of the crock, ladle in the soup and then top with your choice of cheese; then place it under the broiler for a moment or two. Or you can just add croutons to the top of the soup, plus the cheese and broil it. Or leave out the bread and just top with cheese however no matter what you choose broiled cheese on top is a must. Decisions, decisions, decisions—and don’t forget to remove your herb sprigs before serving.
  • Place the filled crocks on a rimmed baking sheet lined with a bit of foil for easy cleaning and broil just until cheese is golden, 1 to 2 minutes.
  • Do not leave the crocks under the broiler unattended as they will burn quickly so watch carefully.
  • Serve with more toasted baguette slices or even just oven warm slices, a side board of assorted cheeses, dried meats and a green salad and of course, a cupo of vino or yes, even a good glass of bierre. Voila—magnifique!!!!

Don’t forget to check in on Margot’s blog: http://blog.tempinnkeeper.com for more than 200 recipes.

Dec31

Nut Delight Cookies–Extra Delicious and Easy

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nut delight

Nut Delight Cookies (makes 3-4 dozen cookies) Extra Delicious and Easy.

The holidays are almost upon us and before you know it, they’ll be over and gone. However, even so it’s never too late for a fast and easy cookie making. Why? Well, here are 3 reasons for the baking of this particular lacy and delicate treat.

  • They are a cinch to make
  • They will fill your home with a magnificent scent
  • They are versatile as to the ingredients and therefore I bet that you have them all in your pantry/refrigerator—so no shopping.
  • They are perfect to take for your cross country ski outing on our BCRD (Blaine County Recreation District) trails now that they and the weather are getting rather perfect.

Ingredients Needed:

  • One cup all-purpose flour
  • Half teaspoon coarse salt (regular is fine as well)
  • One cup (2 sticks) unsalted butter at room temp or if you only have the salted kind, omit the half tsp. salt
  • Three-quarters cup packed brown sugar—dark is better but if you only have light, that’s OK
  • One egg yolk
  • Two-thirds finely chopped nuts of your choice (I used almonds and I lightly toasted mine. I also used my small Cuisinart to finely chop them.)
  • Nut halves and larger pieces for last minute before baking décor.

Directions:

  • Pre-heat oven to 350.
  • Line your cookie sheets with parchment paper if you have that; if not, try to use a Teflon sheet and if you don’t have that, lightly grease your sheet.
  • Cream the butter with the sugar in a medium sized bowl. When the batter is nice and smooth mix in the egg yolk till well combined. I used my electric beaters to do all of the aforementioned and then, you will be using something like a rubber spatula or wooden spoon to add in the well chopped nuts. Stir again till well combined.
  • In a separate bowl, sift and flour and salt or put the flour and salt in a sifter and add the dry ingredients to your creamed butter concoction; mix till well combined.
  • The dough will not be really thick and that’s OK because you are going to drop medium size spoonfuls onto your lined cookie sheets— 3 horizontally and 3 inches apart because they do tend to spread and onward down on whatever size sheet that you are using. When your sheet has the spoonfuls of dough on it, place a half nut or some smaller slices of nuts into the top of each spoonful.
  • Bake for 12-15 minutes; if using two cookie sheets, rotate them half way through.
  • You want to watch carefully at the 12 minute point to see that they don’t get too brown.
  • Let them rest for a minute or so on the cookie sheet and then place the cookies on a rack to cool.
  • Store in an airtight container if need be—however, I bet they’ll all be gone before you have a chance to do that.

Need help for parties? Need a recipe? Call Margot 208-721-3551, email margot6@mindspring.com or check out her more than 200 recipe blog: http://blog.tempinnkeeper.com

Aug18

Chocolate Pear Custard Tart

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hb tart lois decortart crust forked tart w.no decor

Above on your left is the tart decorated for Lois A. 90th B-D. Besides the bought decorations I used some violets from my garden.

The middle picture shows the crust, pierced and ready to go in the oven briefly.

The right picture shows the tart undecorated.

Chocolate Pear Custard Tart

This is truly DELICIOUS. It’s hard to stop eating it. It’s somewhat time intensive to make, but truly worth it. If you don’t decorate it, it looks a little bland so I do suggest placing some little eatable flowers on top or something else to make it look a bit more appealing. I have doubled this recipe and used a 13X9 Pyrex dish; it worked out just fine but I did bake it somewhere between 45 to 60 minutes. Remember, I am in altitude so for your first baking it’s a watch and see mode.

HINT: Poach the pears first; then do the custard; then make your crust; then put the whole deal together and bake; then cool. Told you it’s a bit time intensive but believe me it’s worth it.

Ingredients and hints for the pears:

For the pears that will go on top of the crust please do the following and do this before making the crust:

  1. 6 (or more) UNPEELED Bartlet pears, halved, cored and sliced into half-inch slices. The pears can be semi-ripe but not mushy!
  2. Poach 4 of the pears according to my recipe on this blog. Use the method on top of the stove and I did put in currents.
  3. Save the extra 2 sliced unpeeled and un-poached pears for the last topping to go on top of the poached pears before you pour the chocolate custard sauce over all.
  4. Also, what I did was to buy extra pears and I poached them as well. So, when I served the tart, I also served a separate bowl of poached pears for those who are gluten intolerant. Of course I also served my no-churn homemade ice cream. YUM!!!!!
  5. Mix some sugar and cinnamon together to sprinkle on the extra 2 pears you will be placing on top of the poached pears before you pour the chocolate custard sauce over all.

 

Ingredients for the chocolate custard:

  1. 1/3 C. semisweet chocolate chips
  2. 2 Tblsp. unsalted butter, melted
  3. 1/4 C. plus 2 Tblsp. whole milk
  4. 1 Tsp. almond extract
  5. 1/2 Tsp. salt
  6. 1 egg and 1 egg yolk
  7. 3 Tblsp. granulated white sugar
  8. 3 Tblsp. all purpose flour
  9. 2 Tblsp. unsweetened cocoa powder (I always buy the best for this)

Directions for the custard:

  1. Combine the butter and chocolate in a small saucepan over low hear, stirring until totally melted. Sir in the milk, almond and salt. Set aside.
  2. Combine the egg, yolk, sugar, flour and cocoa powder in the food processor or mixer bowl and process for about 2 minutes. Pour in the milk and chocolate mixture and continue to process until smooth and completely incorporated. Set aside for a bit.

 

Ingredients for the Crust:

  1. 1 package of Walker’s plain shortbread cookies
  2. 1 large egg
  3. 4 Tblsp. butter, melted and cooled
  4. 1/2 C. all purpose flour
  5. 1/3 C. granulated white sugar
  6. 1 Tsp. almond extract

 

 

Directions:

  1. Prepare the crust:
  2. Preheat oven to 350 degrees
  3. Place shortbread cookies in food processor and process until finely ground.
  4. Add the egg, melted butter, flour, sugar, salt and extract and process again until a soft, buttery dough forms.
  5. Remove dough, roll into a ball, wrap in plastic and chill in frig. for 20 minutes.
  6. Press the chilled dough into a greased 13” by 4” or a 9” round tart pan and score all over with a fork.
  7. Place tart pan on a cookie sheet and blind bake in the oven for 7 minutes.
  8. Remove from oven and let cool.
  9. Now you can place the poached pears on top of the crust and after you have done that, place the last 2 sliced unpeeled pears skin side up in a nice pattern. Sprinkle those with a bit of your mixed cinnamon/sugar.
  10. Pour the custard over all.
  11. Bake in your still heated 350 degree oven on the cookie sheet for 25 minutes or till the custard is set, firm and the crust is slightly golden.
  12. Let cool completely before serving.

 

Jul31

Massouka Margot’s Way

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Massouka Margot’s Way

moussaka,tomato, bread plated

Serves 4-6

 

At the market today eggplant and shoulder lamb chops were on sale—so of course this led me to salivating for a good Massouka. In my estimation, this is not an absolutely gorgeous dish to view, even when plated, and I do like aesthetically pleasing dishes to serve. However, it’s so good to eat, particularly when you make it the time consuming way, that I have forgiven its looks. I prefer it without sliced potatoes, however, it’s good with as well. I add instead of potatoes a yellow, orange or red sliced pepper and 2 zucchini sliced. I also used my processor for most of the chopping, etc. They come in so handy! I serve it sided with a crusty loaf of French bread and a nice light salad. And for desert, it’s fun to have some fresh cut up fruit along with Greek yogurt.  So, when you have a minute to spare, do give it a try. Also remember, you don’t have to follow the amounts of the ingredients exactly—it’s a very versatile dish and you can alter and make it just to your very own taste and liking.

DSCN0970

 

 

Ingredients:

  1. 1 large eggplant-slightly peeled—leave strips of peel about 1 inch wide in-between peeled sections and slice in 1/2 inch slices.
  2. 1/4 lb. potatoes, peeled, boiled whole till just barely done, drained, cooled and sliced in 1/4 inch slices (optional)
  3. 1 yellow, orange or red pepper-seeded and thinly sliced (optional)
  4. 2 medium zucchini, sliced in 1/4 inch slices (optional)
  5. 2 egg whites slightly beaten with a dash of water and placed on a plate for primary eggplant dipping –SAVE THE YOLKS FOR THE BECHAMEL SAUCE
  6. 1 C. (or more if needed) plain bread crumbs placed on one plate for secondary eggplant dipping plus save some extra bread crumbs to place on the bottom of your final baking dish.
  1. Some olive oil to moisten your baking dish and also to moisten the aluminum foil on the cookie pan to bake your eggplant
  2. 1C to 1 ½ C. grated Parmesan cheese or grated/crumbled sheep or goat milk cheese

 

Ingredients for the meat filling: 

  1. 1 lb. shoulder lamb chops if you can’t find ground lamb in the store. Remove meat from chop bone and grind in processor. You can use ground beef but honestly, I love the lamb flavor in this dish.
  2. 1/2 to 3/4 large yellow onion—diced
  3. 1 garlic clove, minced
  4. 1 handful of sliced mushrooms
  5. 1/4 C. chopped parsley
  6. 1/4 C. red wine
  7. 1/2 Tsp. ground cinnamon
  8. 1/8 Tsp. ground allspice
  9. 1 C. (divided in two portions) fresh plum tomatoes, crushed in the processor
  10. 1/2 Tsp. sugar
  11. 1 Tbsp. tomato paste
  12. S&P to taste

 

Ingredients for the Bechamel Sauce:

  1. 1/4 C. unsalted butter
  2. 1/4 C. flour
  3. 1 C. whole milk, warmed
  4. 2 egg yolks slightly beaten
  5. Dash of ground allspice

 

 

 

Directions:

 

For the Meat Filling

  1. In a large and deep pot (but you can use a sauté pan), brown the lamb until the pink color disappears. Add onion and mushrooms and sauté until translucent, about 5 minutes. Add the garlic and sauté for about 1 minute or till fragrant. Add the wine and simmer until it reduces a bit. Add the spices, parsley, tomato paste, 1/2 C. crushed tomatoes and sugar. Allow the sauce to simmer on low uncovered for about 15 minutes so that the excess, if any, liquid disappears. It should look like a chunky tomato sauce. Season to taste with S&P. Now taste some more and see if you want to add some more cinnamon and allspice.

 

For the Eggplants

  1. Liberally salt each eggplant slice on each side and place them in a colander with a plate on top. Then place a heavy can on top of the plate. Let the eggplant slices sit and weep for at least 15 minutes but better if you can wait an hour.
  2. Pre-heat oven to 400 degrees.
  3. Place aluminum foil on a large cookie sheet and oil it.
  4. When the eggplant slices are ready, wash each slice and pat dry it with a paper towel. Then dip each side of each slice first in the egg whites and then in the bread crumbs and place on the cookie sheet.
  5. Bake the eggplants for 30 minutes but at 15 minutes, turn the egg plants over to the undone side.
  6. When the eggplants are done, turn the oven down to 350 degrees.

 

For the Bechamel Sauce: (If you wish a liberal serving of this sauce, double the recipe)

  1. Melt butter in a skillet over low heat and using a whisk, add the flour to the melted butter whisking continually to make a smooth past. Allow the flour to cook for a minute but do NOT allow it to brown because otherwise it won’t be béchamel sauce; it’ll be brown sauce.
  2. Add the warmed milk to the mixture in a steady stream, whisking continually. Simmer over low heat until it thickens a bit. WATCH CAREFULLY.
  3. Take the skillet off the heat and slowly whisk in the egg yolks and a pinch of nutmeg. Return to low heat and keep whisking until the sauce thickens.

 

Assembling the Moussaka:

  1. In a well oiled large round (10” or 12”) Pyrex dish, sprinkle the bottom with breadcrumbs. You are going to make at least 2 layers but it can be even three—so divide your ingredients accordingly.
  2. Leaving about 1/4″ space around the edges, place a layer of all of the potatoes if you are using them and if not, then start with placing a layer of sliced eggplant, then some of the remainder of the 1/2 C. of crushed tomatoes, and then the zucchini and pepper, then some of the meat sauce, then some cheese and so on except be sure to save some cheese for placing on top of the béchamel sauce.
  3. Then pour the béchamel sauce over the eggplant and be sure to allow the sauce to fill the sides and corners of the dish. Smooth the sauce on top with a spatula and sprinkle with the remaining cheese.
  4. Bake in the 350 degree oven for 45 minutes or until the béchamel sauce is a nice golden brown color. Allow to cool for 15-20 minu8tes before slicing and serving.
  5. This dish can be refrigerated and made ahead up to when you place the béchamel sauce. If you do that, let the dish come up to room temp and make the béchamel sauce right before baking.

 

 

 

Jul22

Shrimp Bruschetta with Arugula and Wine

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Shrimp Bruschetta with wine and arugula


Ingredients

Baguette slices or toast points

Topping:
3 tablespoons olive oil
1 large or 2 small shallots, thinly sliced
1 clove garlic, chopped
1 pound extra-large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
6 Roma tomatoes, chopped
1/4 cup white wine
1/4 cup low-sodium chicken stock
3 tablespoons chopped fresh tarragon leaves
1 packed cup arugula, chopped
1/2 cup mascarpone cheese, at room temperature

Directions

For the toasts or baguette slices: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
Arrange the bread/baguette slices in a single layer on a baking sheet and drizzle with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub the warm toasts/baguette slices with the cut side of the garlic. Set aside.

For the topping: In a medium skillet, heat 3 tablespoons of oil over medium-high heat. Add the shallots and garlic and cook, stirring frequently, until soft, about 2 minutes. Season the shrimp with salt and pepper, to taste, and add them to the skillet. Cook until the shrimp are pink and cooked through about 3 to 4 minutes. Remove the shrimp and chop into 1/2-inch pieces. Set aside.

In the same skillet, add the tomatoes and season with salt and pepper, to taste. Cook over medium-high heat until the tomatoes start to soften, about 4 minutes. Turn the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook for 2 minutes. Stir in the stock and cook until most of the liquid has evaporated, about 2 minutes. Remove the pan from the heat and add the tarragon, arugula, mascarpone cheese, and chopped shrimp. Stir until the mixture is creamy. Season with salt and pepper, to taste.

 

Arrange the toasts/baguette slices on serving plates and drizzle with the sauce. Sprinkle with salt and pepper before serving.

 

Jun9

The One Dish Oven Roasted Salmon with Asparagus, Fingerling Potatoes and Sliced Lemons

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salmon dish ready to eat  salmon roasted,plated

The One Dish Oven Roasted Salmon with Asparagus, Fingerling Potatoes and Sliced Lemons

Serves 4

Oh my—so easy and so delicious. It’s a country style dish— not quite the elegant dish that my previous oven poached salmon presents however in a different way, every bit as excellent and certainly a bit more economical. This time I bought a nice fresh flown-in salmon fillet for $6.99/lb. It weighed a little more than 1 lb.; it was not super thick but just perfect for the making of this one dish meal.

 

Spring time does bring some of the best foods around such as the fresh salmon from WA and Alaska; and then there is the fabulous fresh asparagus that appears. Lucky are we that there is a continual wonderful array of lemons, dill and fingerling potatoes that arrive in our markets for us to purchase. We are so spoiled; sometimes I really feel guilty being able to enjoy these feasts on a daily basis. I truly think about those in other parts of this world who are going hungry—no food for them—no glorious markets and displays for them. I think about that a lot however, that doesn’t stop me from writing these recipes for all of us to enjoy. So, here I am with another yummy recipe for you to cook for your family and friends—and maybe when enjoying your repast, you could send out a little prayer for those who aren’t fortunate enough to be able to enjoy a repast such as this. Sorry to have become maudlin but I do think that prayers are important. Enough Margot—-and on to the good stuff!!!!

 

Ingredients:

  1. 1 lb. plus a bit more if you wish of a nice fresh salmon fillet—skin on
  2. 1 lb. fingerling potatoes, washed and cut in half
  3. 4 Tbsp. olive oil divided in two parts plus some more
  4. 1/2 lb. asparagus—medium sized- washed, ends trimmed (if you wish you can cut the asparagus in 1-inch pieces but I like to leave them whole. If your asparagus are pencil thin and in particular if you have cut them they may only need 12-15 minutes of baking so you might have to add them a bit after you’ve added your salmon and then continue cooking the dish.)
  5. 1 Tbsp. chopped fresh dill
  6. 1 strip of lemon zest and 1 tsp. grated lemon zest
  7. 1 garlic clove, coarsely chopped
  8. S&P to taste
  9. 1 lemon sliced thin
  10. 1 other lemon for garnish—cut into wedges
  11. Dill sour cream sauce if desired (combine 1/4 C. sour cream with 1/2 tsp. dill and 1 Tsp. lemon juice; I like it plain like this but if you insist, you could add a bit of Dijon)

 

Directions:

Place the asparagus, lemon slices, 2 Tbsp. olive oil, 1 Tbsp. chopped dill, 1 Tsp. grated lemon zest, garlic and a bit of salt in a plastic bag, close, shake and let marinade for at least 20 minutes up to 30 minutes. I also add a bit of my Gomasio (a sesame seed splash) to this mixture. For the Gomasio recipe please refer to my roasted vegetables on my blog: http://blog.tempinnkeeper.com

asparagus marinating

Preheat oven to 400F.

In a large Pyrex baking dish, place the cut potatoes with 2 Tbsp. olive oil and a bit of salt. Stir well and place in oven for about 10 minutes fingerlings in dish to roastor until the potatoes begin to brown a bit. At this point, shake the dish and roast the potatoes for another 10 minutes.Take the dish out of the oven, push aside the potatoes to the side and place the asparagus mixture in the dish and mix it all; then place the salmon, skin side down, on top of all and brush some olive oil on top of the salmon.Isalmon,etc. in dish ready to go in ovenI roasted my 1 lb. plus a bit salmon for about 20 minutes. (See below for further baking instructions for salmon.) The salmon was divine, the asparagus not too done and the potatoes were perfect. I did serve the sour cream sauce (minus the mustard addition) with the dish. Also, before serving the salmon, if you wish, lift it off the skin with a metal spatula.

All in all, it was a delicious and easy dish to serve.

And best of all, the next day I had the Real Deal Caesar with the left over salmon, etc.

 

caesar,salmon,asparagus,potatoescaesar salmon lemmon

 

Please see below for “good rule of thumb’s “rules for baking salmon:

  • A good rule of thumb is that the salmon will bake about ten minutes per one inch thickness of your fillet. A two-inch thick fillet will bake for 20 minutes. A 1-1/2 filet will take 15 minutes and so on.
  • Check the salmon frequently. Start checking at about 10 minutes, and keep checking until the flesh of the fish is just barely an opaque pink.
  • As previously mentioned, salmon baked in a closed packet – whether parchment, foil or a covered dish – is likely too cook a bit more quickly. Check it starting at about ten minutes and re-cover the fish before continuing.
  • Remove the salmon from the oven as soon as the flesh becomes opaque. Serve immediately.