Tag Archives: holiday

Bruschetta with Strawberries, Balsamic and ONE Mint Leaf


Bruschetta with Strawberries, Balsamic and One Mint Leaf


strawberries only

Strawberries for an appetizer? Yes indeed and I tell you, this is a really delightfully light and delicious treat to offer your guests for a hot summer day. Best of all, it’s a breeze to make. The only thing I have found that it’s best served when the strawberries are heated so that’s a last minute thing but not necessarily so because you can make the sauce ahead of time, refrigerate it for a day or 2 or even freeze it and then reheat it briefly in the micro (about 1 minute and I put the micro at 1/2 temp just to check that it’s not getting too hot and syrupy).



  1. One box of Melba Snacks Whole Grain Crackers or something similar
  2. 6 Tbsp. brown sugar (I use the light brown variety)
  3. 1 Tsp. grated lemon zest
  4. 2 Tsp. lemon juice
  5. One quick tiny squirt of Balsamic (CAREFUL—not too much)
  6. 3 C. cleaned, hulled sliced strawberries (you can also dice them if you prefer)
  7. 4-6 Tbsp. mascarpone
  8. A bunch of washed whole mint leaves



  1. In a small bowl, combine and whisk well the sugar, zest, juice and balsamic together.
  2. Heat a large Teflon skillet over medium-high heat and add the above mixture. When it begins to bubble (30 seconds to 1 minute) add the strawberries and stir until the juices begin to release their flavor and the berries are heated through (30 seconds to 1 minute more)

stawberries in pan

3.  If you are serving this immediately, I would recommend spreading the mascarpone on the crackers before you have made the sauce and have the crackers all ready on a pretty platter to finish off and serve.

4. After you have placed the sauce on top of the mascarpone, top each with a mint leaf. That will make the whole deal!!!


Bon Appétit strawberries on crackers

Margot’s Oven Poached Salmon with Dill Sauce


DSCN0729 DSCN0735 DSCN0742

before poaching                             after poaching                     ready to eat

I love fresh salmon and when I find some well priced, I buy it immediately. I was really lucky to have found this King Salmon for the same price as the North Atlantic variety–$6.99/lb. What a deal!!!! I have many recipes for salmon but there are two which I prefer: oven roasted and this recipe which is oven poached. Both are simple and easy to prepare yet make for a very elegant looking and tasting dish. As such it is a fine one to serve for guests.


I many times serve my poached salmon with couscous or roasted fingerling potatoes (see my blog for vegetable roasting recipes) as shown in the third food picture above; they took about 20 minutes to get done in the 450 oven so see how easy this dinner can be because you can roast them during the same time that you oven poach the salmon. Sometimes I’ll serve this dish with our wonderful Hagerman fresh corn which I so easily cook in the microwave (see my blog for the easy recipe). For the greens I really love making my Lemon Lovers’ Asparagus recipe (also found on my blog) which features roasted asparagus and freshly cut and roasted lemon slices.


You can use any kind of nice looking and fresh salmon fillets but the King Salmon makes for a very fine dish indeed. You can roast fewer fillets or more so for instance for one fillet in a smaller baking dish, I reduce the specified amounts of wine, water, etc. mentioned below to 1/2 of what the recipe calls for. As well, because my fillet (shown in picture) is one luxurious inch thick and measures 4” X 4”, it took about 13 minutes instead of 10 minutes to poach. So, take this all in consideration if you poach fewer or more fillets and as well as to the thickness and size of each one. The trick here I think is to keep a close eye on it all. You definitely don’t want an overdone fillet. Lastly, this is a dish that does not have to be steaming hot when served. It is fine served at medium hot temperatures or even at room or cold temps.


In conclusion, I think that this is an easy meal to serve for just yourself or for a crowd of people without sweating the preparation because actually you can make it well before you serve it and serve it at room temp.


Ingredients for the salmon poaching:

  1. Four 6-8 oz. salmon fillets with the skin. I lift the salmon off the skin with a metal spatula.
  2. For 4 filets, use 2/3 C. white wine or white dry vermouth. Adjust the amount for less or more filets.
  3. 1/4 C. water –once again adjust if necessary
  4. Salt to taste
  5. 1 Tblsp. chopped FRESH dill and some more for presentation purposes
  6. 2 scallions, thinly sliced
  7. Lemon wedges for décor and individual use if desired

Directions for the oven poaching of the salmon:

  1. Pre-heat oven to 450 degrees F.
  2. Smear olive oil on a 7 X 11 nonreactive (glass, Pyrex, etc.) dish
  3. Place the fillets, skin side down, into your dish. Pour the wine and water over them, season lightly with salt and sprinkle the 1 Tblsp. dill and the scallions on top.
  4. Cover the dish tightly with aluminum foil and place in the preheated oven.
  5. Bake until just cooked through and flaky usually about 10 minutes however, if your fillets are quite thin, you might check after 5-7 minutes. Be sure not to cook them too long. Even if they look a bit underdone, remember, they will cook a bit longer when out of the oven.

Ingredients for the Dill Sauce:

  1. 1/4 C. sour cream
  2. 1/2 Tsp. Dijon mustard
  3. 1 Tsp. lemon juice
  4. 1 Tsp. chopped FRESH dill
  5. Ground black pepper to taste

Directions for the Dill Sauce:

  1. In a small bowl place the above ingredients and stir well.
  2. I place a generous dollop of the sauce on top of the salmon, but if you wish you could pass the sauce around and let people serve themselves. In that case, I do put some extra chopped fresh dill on top of the salmon for the presentation.


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.


Be sure to take a minute to visit Margot’s blog http://blog.tempinnkeeper.com for over 200 more simple and delicious recipes. You also can call Margot for personal cooking help or hosting for small B&B kinds of food gatherings. Margot’s phone number is: 208-721-3551. Friend Margot on Facebook and also find her on Linkedin,Twitter,Pinterest and other social sites.


pic Pats oven poached salmon 6.14

Pat’s picture above of her oven poached Copper river salmon

 6/18/14  email from Pat below:

Hi Margot

Did your poached salmon with my Copper river salmon. It was outstanding !!!

Will do again in SV

Yummy. Pat


Bread Pudding with Whiskey Sauce



Bread Pudding with Whiskey (or whatever flavor you prefer) Sauce
Serves 8 to 10 serving
• 1 pound loaf Soft French Bread Loaf or Challah bread,( crusts trimmed if you wish however I don’t do that), bread cut into 1-inch cubes.
• 8 eggs
• 1 ½ C. whipping cream
• 2 ½ C. whole milk
• 1 ¼ C. sugar
• Optional: Some whole caramelized (by you) pecans to add after you have baked the dish
• Optional: 1 drained can of fruit cocktail if you wish to make it “Deep Southern”. Sprinkle the fruit on the pre-baked pudding after you have poured the custard over it. Then press down all to make sure all is submerged. When serving in this manner, place a mint leaf on top of all.

Directions for Bread Pudding:
• Preheat oven to 350 degrees DSCN0473
• Lightly butter a 13X9X2-inch baking dish
• Arrange the bread cubes in the prepared dish
• In a large bowl, whisk the eggs, cream, milk and sugar to blend.
• Pour the custard over the bread cubes, and press the bread cubes gently to submerge.
• Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture.
• Cover and refrigerate for at least 2 hours up to overnight.
• After 2 or more hours, remove dish from frig. and bring up to room temp.
• Bake until the pudding puffs and is set in the center, about 45 minutes. Here in our altitude it took almost 60 minutes.

Ingredients for your sauce:
• ½ cup whipping cream
• ½ cup whole milk
• 3 tablespoons sugar
• ¼ cup amaretto or whatever liquor you prefer
• 2 teaspoons cornstarch

Directions for the sauce:
• Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, STIRRING FREQUENTLY.
• In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture.
• Simmer over medium-low heat until the sauce thickens, STIRRING CONSTANTLY, about 2 minutes.
• Set aside and keep warm.
• This sauce can be made 3 days ahead. Cover and refrigerate and re-warm before serving.

End result:
Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, serve, and don’t plan for any left-over’s.


Eggs in Mini Pumpkins with Squash or Sweet Potato Hash


Eggs in Mini Pumpkins with Squash or Sweet Potato Hash

mini-pumpkin, egg and squash hashegg in mini pumpkin w sweet potato hash

Serves 4

Left picture with squash; right one with sweet potato

This is probably not a dish that you will make more than once or twice a year, but for around Halloween or Thanksgiving, it’s a colorful and yummy dish with which to surprise your family and overnight guests for a breakfast or brunch. It’s a pretty and unique dish to serve and I think just plain memorably fun.


  1. 4 mini orange pumpkins (4 inches in diameter) which you’ve cut about 1/3rd of the way down, seeded and spoon-scraped clean the insides so that an egg will fit in nicely. The pumpkin inner flesh is delicious to eat with the egg. SAVE THE TOPS FOR DÉCOR and if they have a stem, all the better.
  2. 1-2 Tblsp. olive oil for the frying pan
  3. 1 small package cut up fresh squash and cut up even smaller by you into 1/2 inch diced pieces or 1 sweet potato peeled and coarsely shredded or grated.
  4. 1/2 C. onion or shallot, minced
  5. 1 red pepper cut longwise into slender strips
  6. 1/2 C. uncooked bacon, diced or Black Forest ham diced
  7. 1/2 C. olive oil
  8. 1/4 C. balsamic vinegar
  9. 1-2 Tsp. red chili flakes
  10. 2 cloves garlic, minced
  11. 2 Tblsp. fresh sage or rosemary, minced
  12. S&P
  13. 4 large eggs


  1. Preheat oven to 375 the day of serving.
  2. In a small bowl whip together the olive oil, vinegar, chili flakes, garlic cloves and sage or rosemary. Reserve about 2 Tblsp. to either brush on the bottom of the pumpkins before placing in an egg or to drizzle on top of your egg when the egg is cooked.
  3. In a medium sized frying pan, heat up the 1-2 Tblsp. olive oil and sauté the onion or shallot along with the red pepper strips until both are softened (about 5 minutes).
  4. Add the vinaigrette to the onion/red peppers and quickly add the sweet potato or squash; gently stir everything so well mixed.  Cook over medium heat, stirring occasionally, uncovered until softened and tasting pretty good (about 10 minutes).  At this point you can put a lid over the skillet to keep warm until you serve your egg/pumpkin or you can refrigerate it and reheat it with the pumpkins and eggs when you cook them. If you refrigerate the hash, let it come to room temp before putting in the oven with the pumpkins. Baking the hash in the oven will crispen the hash and you may prefer it like that.
  5. The day of serving, for the pumpkins, line a baking sheet with foil and place them on the foil lined baking sheet, cut side down.
  6. Bake the pumpkins on the sheet for 15 minutes. Remove from oven.
  7. Turn the pumpkins right side up on your baking sheet and if you wish, brush the inside of the pumpkins with a little of the leftover vinaigrette and season with S&P or save the vinaigrette for top of the egg drizzle when the egg is cooked. Crack one egg into the center of each pumpkin and if you wish to have a crisper hash or need to reheat your room temp hash, single layer that around your pumpkins.
  8. Return the baking sheet to the oven and continue baking until the eggs are almost set—around 15 minutes.  Start keeping a close eye on them about 10 minutes on and remember that when the pumpkin is out of the oven, the eggs will cook a bit more inside the hot pumpkins.
  9. To serve: Spoon the hash onto plates and nestle the pumpkins in the center. Lean one pumpkin top on the side of each pumpkin.  Drizzle a bit of the vinaigrette on top of the egg if you desire.

Lavender (Or Not) Puffs


Lavender (or Not) Puffs

Makes 3 dozen cookies


(Puff in foreground of plate pictured above)

Here’s is cookie that everyone likes.  And—it’s so very easy to make.  It also freezes well.  So what more can you want———Furthermore, you can make them without the lavender.


  1. 1 ½ C. all purpose flour
  2. 1/2 C. Cornstarch
  3. 1/4 Tsp. salt
  4. 1 Tsp. culinary lavender buds
  5. 1/4 C. confectioners/powdered sugar
  6. 1 Tsp. vanilla extract (the real thing is sure better than the imitation kind)
  7. 1/4 to 1/2 C. powdered sugar for last minute dusting


  1. In a medium sized bowl whisk together the flour, cornstarch, salt and lavender buds.
  2. In another medium sized bowl, beat the butter and sugar until creamy and smooth (about 2 minutes).
  3. Beat in the vanilla extract and then add the flour mixture and beat until just incorporated.
  4. Cover and put in the refrigerator for an hour until batter is firm. If it seems to firm when you have removed it from the refrigerator, let it sit out for a bit.
  5. Pre-heat oven to 350 and line cookie sheets with parchment paper.
  6.  Form 1-inch balls and place on your prepared cookie sheets about 1-inch apart.
  7. Bake for about 10-14 minutes (mine took 12 minutes here in Sun Valley) until the edges just start to brown.
  8. Remove from the oven and place on wire racks that have been placed above paper towels to cool for about 3-5 minutes.
  9. Put the extra powdered sugar in a fine strainer/sieve and sprinkle the tops of the cookies with the sugar.
  10. Place in an airtight container and they will keep for a couple of weeks.  I froze mine and they taste just fine out of the freezer.  You may want to refresh the powder sugar dusting before serving if they had been frozen.

Lavender Lemonade



Lavender Lemonade
Makes 2 liters or 1/2 gallon

I served this at my Lavender Inspired Table at the Sun Valley Harvest Festival’s Grand Tasting tour on Sept. 22, 2013.  Everyone, and I sincerely mean everyone, just loved it.  It really is a wonderful drink for spring or summer.  But actually, it wouldn’t be that bad for winter either and you could introduce some Christmas décor for a holiday treat.


  1. 2 cups lavender syrup
  2. 1 cup freshly squeezed lemon juice
  3. 5 cups water
  4. Lemon slices (for garnish)
  5. Ice with lemon rind inserted before freezing


  1. In a large pitcher, combine the lavender syrup, lemon juice, and water.
  2.  Pour into glasses over prepared ice, and garnish with some pretty lemon slices!
  3. Or put in a punch bowl, pitcher or the perfect lemonade server with a spigot on the side (as shown in the picture).


Lavender Syrup
Makes 2 cups

  1. 2 cups water
  2. 1 1/2 cups sugar
  3. 2 tablespoons dried lavender buds


  1. In a small saucepan, bring the water, sugar, and lavender to a boil. Remove the pan from heat, then cover with a lid and let the lavender steep for at least half an hour however I let it steep overnight for best results.
  2. Strain the mixture into a jar or bottle.
  3. It will keep for a week or two in the fridge during which you can add it to iced tea, hot tea, seltzer, gin or vodka concoctions, champagne, limoncello, or… this lovely lavender lemonade! As for the hard liquor, I found that it pairs beautifully with Basil infused vodka. I also heard that it will keep longer if you introduce a bit of vodka in it before storing.

Free Form Fruit Tart


free form fruit tart

Free Form Fruit Tart

Serves 4 to 8 (depending on sizes served)

 Easy as can be to make and delicious—that’s what this desert is.  Heavens, it takes no time what so ever to make (45 minutes at the most) and to bake;  everyone will for sure think that it took you all day and will ouuu and ahhhh and probably, you won’t have any left over’s—so you’ll have to make another the next day just to satisfy yourself.

Pre-Heat oven to 425F

Ingredients for the free-form pie crust:

  1. 1 ¼  C. flour
  2. 1/2 Tsp. salt
  3. 3 Tblsp. sugar
  4. 1 stick butter= 8 Tblsp. (room temp is the best, but if not, cut into small pieces)
  5. 3 Tblsp. very cold water (plus more if necessary)

Directions for making the pie crust:

  1. Whisk flour, salt and sugar in a medium sized bowl.
  2. Cut in the butter in the dry ingredients till mixture is well blended and looks like cornmeal. You can use two knives, forks or a pastry blender, but if you have a processor, do the following:  For the first 2 steps process the dry ingredients with a quick one, two pulse; then add the butter and process until blended and mixture looks like cornmeal.
  3. If you’ve used a processor, place your ingredients in a bowl. Add the water and mold with hands in order to make into a ball. Try to handle as little as possible so that the crust remains very light and flaky and will not become “heavy”.
  4. Place ball on a large piece of saran wrap; then place another sheet of saran wrap on top and flatten ball.
  5. Take a rolling pin and roll the top saran wrap sheet till your dough ball becomes a rough round of 9 or 10 inches (the dough should be about 1/4 inch thick).
  6. Remove your top saran wrap sheet, pick up the bottom saran sheet with the dough and quickly flip it out on a cookie sheet or pizza pan that has been lined with parchment paper or aluminum foil. Remove that saran sheet so that your dough is all by its lonesome on the prepared baking sheet. Now you are ready to place your desired filling in the middle of the dough.

Filling Ingredients for the free-form pie crust:

  1. Pitted, peeled, sliced soft fruit; thinly sliced apples, pears; crushed almonds, walnuts, raisins, currents  are all good filling choices.
  2. With fruit, you can toss them with crystallized ginger bits, cinnamon and/or sugar, honey and melted butter, lemon rind and whatever else you like.
  3. 2 Tblsp. melted butter

Final directions:

  1. Place fruit, whatever in the middle of the dough leaving a good 1 ½ inch free border all around.
  2. Fold up the edges of the crust up and around the fruit, pinching the outer edge dough together.
  3. Brush the dough with 2 Tblsp. melted butter and save some melted butter for brushing on the fruit itself.
  4. I also place a bit more sugar on the top of all.
  5. Place the free-form pie which is on the lined cookie sheet or pizza pan in your pre-heated oven until the dough is nice and brown and the fruit is bubbling (about 30 minutes but start checking after 20 minutes).
  6. Remove from oven, cool on a rack and serve warm dusted with confectioner sugar and ice cream or crème fraiche or whipped cream.

Chicken Marengo (the slower but more authentic way)


Chicken Marengo

Chicken Marengo Recipe #2—A More Authentic Version?

Serves 4

Once again, I am telling the historical tale of this dish because I think it’s so cute and the outcome is so delicious. Napoleon and his traveling chef, Dunand, were the men who made this dish famous. After the battle at Marengo (Piedmont, Italy), Napoleon demanded from his chef a quick meal—imagine this after a treacherous journey over the Alps in mid-May. Cooking legend has it that even in these hinterlands, Napoleon’s forever challenged chef found a chicken, tomatoes, onions, garlic, herbs, olive oil and crayfish.  He cut the chicken up with his “saber” and made a dish very much like this recipe. Reportedly being thoroughly French, Dunand also added a dash of cognac from Napoleon’s flask.  Napoleon liked the dish immensely and since he won the battle, considered Chicken Marengo lucky.  So he asked for it often just as Dunand had originally made it.  My other recipe is a bit less time consuming to make, however, this one is really excellent and worth the time spent.  This dish will be cooking for a total of 1 hour—stove top.


  1. 1- 2 ½ lb. chicken cut up
  2. 1/3 to 1/2 C. flour laced with pepper, salt and a splash of cayenne (to dredge the chicken pieces)
  3. 2 Tblsp. olive oil (if you need more, go for it and same for the butter)
  4. 2 Tblsp. butter
  5. 2 or 4 Tblsp. chopped/minced bacon
  6. 1 peeled carrot-chopped fine
  7. 1 stalk of celery-chopped fine
  8. 1 garlic clove-chopped fine
  9. 1 small shallot-chopped fine
  10. 2 or 3 LARGE tasty fresh tomatoes, cut into CHUNKY pieces or 4 plum tomatoes cute into Chunky pieces (you can use canned if you drain the whole tomatoes and cut them in Chunky pieces)
  11. 1/2- 3/4 C. dry white wine in which 1 ½ -2 Tblsp brandy has been put. (Once again if you think you need more wine, go for it.)
  12. 1 Bouquet Garni (I made mine from fresh parsley, some fresh rosemary and fresh French tarragon and a bit of crushed bay leaves. Place these in a good sized piece of cheese cloth which you can form into a small bag; tie the bag with kitchen string or non-flavored dental floss so that your herbs stay enclosed.  Place the bag into the stew and discard it before serving.)
  13. 8 or so poached shrimp and 8 or so whole button mushrooms also poached. (These should be poached in a chicken stock/white wine, stove top, at simmer, for 3-5 minutes or till shrimp are pink and mushrooms are somewhat tender. You don’t have to use both ingredients—it can be one or the other. And if you wish, you can poach them together. Furthermore, if you have access to crayfish, all the better.)
  14. Black olives— combo of whole and rough chopped
  15. 1/2 Lemon to squeeze at the very last
  16.  Croutons (optional)


  1. In a paper or plastic bag, shake the flour with the S&P and paprika; when well mixed, introduce your chicken pieces into the floured bag.  Shake vigorously so that the pieces are floured evenly however not heavily—they need to be “lightly” doused.
  2. In a large heavy pot that has a good lid and on an oven top burner (medium-high heat) bring the oil and butter and some of your minced bacon up to a nice light sizzle (remove the bacon with a slotted spoon); introduce your chicken pieces into the oil/butter and turn the heat down to the point where your pieces are browning evenly, turning frequently, and are not burning. Golden colored is what you wish.  Don’t crowd them so it may take several sessions to do this. As well, I would say it might take 2-3 minutes per chicken side to get them brown just right.  Set them aside on a platter.
  3. Now, introduce the remainder of your bacon plus the set aside bunch and in the remaining oil, etc. in your pot, brown the veggies mentioned in ingredients 6-9.  When they have softened somewhat (3 minutes or so) introduce the major portion of the tomatoes, however save about 1/2 C. for later); let the mixture simmer for another 2-3 minutes.
  4. Reintroduce your perfectly browned and golden chicken pieces along with your Bouquet Garni.;over all, pour your brandy/wine combo and let simmer very gently on stove top for 30 minutes— tightly covered.
  5. After 30 minutes, place the additional tomatoes on top (don’t stir but make sure that you have enough liquid collected and taste to see what you think); simmer gently, tightly covered, for another 25 minutes.
  6. For the last 5 minutes, top the dish with the poached shrimp and mushrooms and add the chopped and whole olives. Simmer well covered once more.  Make sure the chicken is done (I’m sure it will be and FINIS—Napoleon would be delighted).
  7. Before serving (don’t forget to remove your Bouquet Garni), top everything with freshly chopped parsley, give a hearty squeeze of fresh lemon and there you are.
  8. Additionally, if you wish, you can place toasted croutons on top. Sometimes it’s fun to make your own shaped croutons (1-inch diameter) for a dish as this.
  9. This goes very well with rice and a light salad.
  10. Sounds like a simple peasant dish doesn’t it?  Well, after you’ve made and served this, you’ll say: “I don’t think so” or maybe you’ll say “Peasant dishes are the best!!”.
  11. As always, from Margot, Bon Appétit.

Roasted Cornish Game Hens and Grapes


pic grapes

Roasted Cornish Game Hens and Grapes

Serves 4


This is a very light and deliciously healthy dish and if presented correctly, a gorgeous looking one as well.  So enjoy and go for it!!!!! Perfect for just you if you cook just one hen or for guests—if you cook more of these little guys. 



  1. 1 ½ lbs. mixed red and green seedless grapes
  2. 8 shallots, root intact and halved if large
  3. 6 sprigs thyme, plus leaves for hens
  4. 2 Tblsp. olive oil
  5. S&P
  6. 4 Cornish game hens-1 to 1 ¼ lbs. each



  1. Preheat oven to 450.
  2. On a rimmed baking pan, toss the grapes and the shallots with the thyme sprigs, oil, 1 tsp. salt and ¼ tsp. ground pepper.
  3. Nestle hens among the grapes on the baking sheet, breast side up.  Brush hens with some more olive oil and season them liberally (or as you wish) with some more S&P; lastly sprinkle them with thyme leaves.
  4. Roast the hens in your preheated oven basting them occasionally with pan juices until an instant-read thermometer inserted in the thickest past of the leg (avoiding the bone) registers 160 degrees—30 to 35 minutes but could be as long as 45 minutes.  So watch diligently but try not to overcook.
  5. Serve on a pretty platter surrounded by the grapes and shallots. I usually serve this dish with a side of wild rice which has been enhanced with some of my favorite green fresh veggies such as snappy pea pods or long string beans—but it could be any kind of veggie that you love including maybe some more colorful ones.  Imagination is always a good ingredient to use for this kind of presentation.

Fusion Veal Stew


Fusion Veal Stew-(a little Italian, German, Greek, Vietnamese, & Mexican Influencing)

Serves 6

Fushion Veal

Now, don’t turn up your nose at this combination because it really tastes good and is pretty healthy as well.  Fusion is fun and often can yield wonderful results.  This is a yummy veal stew that I served over Vietnamese My-Tho Large Noodles (Wide Oriental Style) to save calories.  They are half the calories of normal noodles and were easy to prepare (noodles was the German/Vietnamese influence).  I used fresh cilantro,( I sort of always think Mexican for this green topping even though I know a lot of other nationalities use it for their culinary cuisine as well)  for the topping because I didn’t have fresh parsley and it turned out to be a nice tasty addition. The olives are the Greek or Italian influence.  So, here’s the recipe for you brave and adventuresome readers:


Ingredients for the stew:

  1. 2 Lbs. lean veal stew meat (I found some very well priced at Atkinsons’)
  2. Flour for dredging
  3. S&P to taste and to add to the flour for the dredging
  4. 1/4 C. olive oil
  5. 1-2 Cloves garlic-chopped
  6. 1 Small onion, sliced
  7. 2/3 Tsp. dried rosemary or twice that amount of fresh
  8. 1/2 C. dry white wine (I used white vermouth)
  9. 1 Tblsp. tomato paste
  10. 1 C. or more of  hot chicken stock
  11. 12 pitted black ripe olives, sliced
  12. Chopped parsley or cilantro


Directions for the stew:

  1. Pre-heat oven to 300
  2. Dredge the veal with the flour, S&P
  3. In a heavy oven proof skillet, over medium high heat, bring the olive oil to a light sizzle.  Add the veal to it and brown well over medium heat (about 5 minutes). Then add the onion and garlic and cook 3 minutes more stirring often.
  4. Add the rosemary, wine, tomato paste and the hot chicken stock so that the veal is totally covered with the liquid.
  5. Cover and bake two hours.  After one hour peek in to see that there is enough liquid and if not, add more wine and chicken stock.
  6. After 2 hours add the sliced olives and bake half hour more.
  7. Sprinkle parsley or cilantro over before serving.

rice noodles fusion veal

Directions for the My-Tho Wide Large Noodles:

  1. Place the amount of the dry noodles you wish to serve in a tall container (I used a juice container that would safely hold boiling water).
  2. About 5-10 minutes before you will be serving the veal, pour BOILING water over the noodles and stir every minute or so.  Keep tasting because you don’t want the noodles to get mushy. When they are firm but just right to eat (5- 10 minutes) drain them in a colander and run cold water over them so as to stop their cooking.  Put them back in the container and add some olive oil.  Stir well.
  3. They won’t be really hot but when you put the stew on top, you won’t notice the difference except that they will be half the calories of regular noodles.


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.