Tag Archives: lunch

Nov9

Red and Green Salad Featuring Pears, Cheese and a Cranberry Vinaigrette

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5 pearsRed and Green Salad featuring Pears, Cheese and a Cranberry Vinaigrette

Serves 8

 

Ingredients:

Vinaigrette:

1/2 C. cider vinegar

splash of balsamic(careful! put balsamic in bottle’s cap before pouring into dressing; taste before adding more)

1/4 C. whole cranberries

1/4 C. olive oil

2 Tsp. sugar

1/8 Tsp. salt

Ground pepper to taste

Salad:

2 firm Bartlett pears or Anjou pears ( or apples if you prefer)

2 heads romaine lettuce, rinse dried, torn into bite-size pieces

2 medium heads Belgian endive, wash,dried, and chopped

Additional add-on ingredients:

1/2  C. chopped toasted walnuts

1/2 C. crumbled Gorgonzola cheese or other blue cheese

Instructions:

Vinaigrette:

  1. Combine vinegar and cranberries in a saucepan and cook over medium heat until the cranberries are softened—7-10 minutes.
  2. Remove from heat and add olive oil, sugar and S&P.
  3. Place in blender and mix until smooth.  Refrigerate until chilled.

Salad:

  1. Core and julienne one pear; core and dice the other
  2. Combine the romaine, endive, diced pears, walnuts and Gorgonzola in a large bowl.  Drizzle with enough dressing to coat and toss gently.
  3. Top with julienned pear.

Bon Appetit.

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.

Aug11

Gazpacho–Red or White–you choose!

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Gazpacho—Red and White

Now that its summer featuring warm days and the Farmers Markets with their sumptuous tomatoes and other veggie delights, good cold gazpacho always comes to my mind.  There are so many different varieties of this wonderful soup but I am going to offer for your palate two: one red and one white.

 

Red Gazpacho:

Serves 6

1 clove garlic, halved

1 egg (if the raw scares you, don’t use it or coddle it first for a minute)

1/8th Tsp. cayenne pepper

1/2 Tsp. salt

3 Tblsp. cider or wine vinegar

1/4 C. olive oil

1/2 small onion, peeled and quartered

2 large ripe tomatoes, cut up (If the tomatoes are not tasty, I have used the canned variety)

1/2 green pepper, seeded and cut in strips (you can also use, red, yellow or orange)

1 medium cucumber, peeled and coarsely cut

1/2 C. beef consommé

 

Directions:

In a blender, put the garlic, egg, cayenne pepper, salt, vinegar, and olive oil. Cover and blend on low speed for 5 seconds.

Add remaining ingredients, cover, and blend on high speed for 30 seconds.

Taste—and if you wish to make spicier add more cayenne, whatever.

Chill and serve very cold along with garlic croutons and chopped fresh parsley.

 

White Gazpacho:

Makes 6-8 servings

Ingredients:

3 cucumbers (preferably English) peeled

4 tomatoes, chopped

1/2  C. green onions, thinly sliced

1/2  C. fresh parsley, chopped

3 cloves garlic, finely chopped

2 C. sour cream

1 C. yogurt

1 C. chicken or vegetable broth

3 Tblsp. red wine vinegar

Juice of 1 lemon

1 to 1 1/2 Tsp. salt

1 Tsp. white pepper

1 C. sunflower seed, roasted and salted, for garnish

 

Directions:

Dice one of the cucumbers and add to a bowl along with the chopped tomatoes, green onions, parsley, and garlic.

Cut the other two cucumbers into 1-inch cubes

In a blender, add one half the cucumber pieces and puree with the sour cream until smooth.  Add to the bowl of veggies.  Repeat this step with the other half of the cucumber pieces and the yogurt.  Add to the veggie bowl.

Add the stock, vinegar, lemon juice, salt and white pepper.

Stir well and chill for at least 2 hours.

Serve very cold with sunflower seeds.

(If you would rather not have veggie chumks in the soup, mix the whole in the blender to make a smooth textured Gazpacho.)

 

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.

 

Aug10

Cheese Souffle With Corn and Jalapenos

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Cheese Soufflé With Corn and Jalapenos

I was walking the Sun Valley Center of the Arts & Crafts Fest when I bumped into my dear friend Lois A., now living in Santa Barbara.  I had made her this dish when she had visited me at my bed and breakfast in Paso, CA. She reminded me how much she enjoyed this dish and that darn, she had lost the recipe.  So Lois, this is for you.  Welcome back to Sun Valley.  And Pat, for you and the other so kind “From My Table to Yours” readers, thank you so much for your on going praises for this column.

Now that our tasty locally grown Hagerman corn is for sale in great abundance in our markets, this is the perfect breakfast or brunch dish to enjoy.  Even for dinner it is good.  This recipe may sound a bit complicated, but it’s really not———so just go for it.

Ingredients:

2 medium onions, sliced

2 Tbls. unsalted butter

2 more Tblsp. unsalted butter melted

2 fresh jalapeno chilies cut into halves lengthwise, seeded and cut into strips

2 garlic cloves, minced

1 1/2 C. fresh corn kernels cut off the cob (2 1/2 to 3 ears will do)

S&P

10 oz. shredded Monterey Jack cheese

5 oz. shredded sharp Cheddar cheese

6 eggs, lightly beaten

1/2 C. milk

Directions:

Preheat oven to 350

Cook onions in 2 Tblsp. butter in an ovenproof skillet ( I use my large cast iron one) over low heat till tender but not brown. Stir in the jalapenos and garlic and cook for 2 minutes more—stirring continually. Add the corn, S&P to taste, and mix well.  Cook for about a minute more stirring as before. Spoon 2/3 of the corn mixture into a bowl and add the 2 melted tblsp. of butter in the 1/3 corn mixture left in the skillet.

Toss the Monterey Jack and Cheddar in a bowl.

(So now you have two side bowls: one with the cheese mixture and one with the 2/3’s corn mixture.)

Into the skillet start layering: 1/3 of the cheese mixture over the corn mixture; then spread with ½ the remaining corn mixture in the bowl; then spread with 1/2 of the remaining cheese mixture and top with the remaining corn mixture in the bowl.  Well, you get the idea.  Just make sure to layer and to leave some cheese for the very last topping.

Whisk the eggs, milk and a dash of S&P in another bowl until blended and pour over the prepared layers.

Sprinkle the top with the last of the remaining cheese mixture.

Bake in the cast iron skillet for 25 minutes or until puffed and brown.

Tie a pretty napkin around the skillet’s handle and serve hot or at room temp.

tortillas or focaccia make a nice accompaniment for this dish.

 

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.

Jul16

Kale and Spinach Get Together

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Kale and Spinach Get Together

Can Serve 4  portions, however, I can eat the whole thing

 

This is an easy and healthy dish to enjoy by itself or with almost any kind of entrée. Personally, I do love my greens so I’ll make this my whole meal.

 

Ingredients:

3 C. chopped fresh kale freshly water rinsed

2 C. fresh baby spinach freshly water rinsed with the kale

1/2 C. chopped onion

2 chopped garlic cloves

1/2 to 1 Tsp. crushed red pepper

1 Tblsp. olive oil

1/4 to 1/2 C. water or vegetable bouillon

1/2 to 3/4 C. of shredded 6 blend Italian cheese

Grated Parmesan for the topping

 

Directions:

Put the olive oil in a large pot over a medium high burner and when heated, put in the onion, garlic cloves and red pepper.  Stir until onions are translucent and garlic is slightly brown and add the freshly water rinsed kale and spinach and stir a bit more until they are somewhat wilted.  Then add the water or bouillon and let simmer without a cover for about 15 minutes. (If you need a bit more liquid, add some.)  Then add the cheese and let simmer for another 10 to 15 minutes. (Once again, if you need a bit more liquid, add some.) Place in a pretty dish and sprinkle the top with shredded Parmesan.

Variation: Instead of using the olive oil, chop some bacon and let gently fry in pot; remove bacon but leave the bacon oil and in it, sauté the onion, garlic and crushed red pepper. Then proceed as above and stir in the bacon with the veggies at the very end. Then sprinkle top with the Parmesan.

 

 

 

Jul6

Cassoulet with Lamb and White Beans

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Cassoulet With Lamb and White Beans

Serves 4

 

I love a good cassoulet and it can be varied using different kinds of meats, poultry, and beans.  Originally this dish originated in the South of France and was named after the traditional earthenware pot, a cassole that was used specifically for it.  It’s a slow cooking dish that traditionally contained pork, sausages, goose, duck, mutton, pork skin, and white haricot beans.  But it has transformed itself by cooks worldwide to now even containing fish.  I love the traditional version, but I also like this newer one.

 

Ingredients:

2 Tblsp. olive oil

2 lbs. lamb stew meat or pieces (I bought some Cedar Springs Lamb Arm Chops and cut them into pieces and included the bone in the cooking)

2 yellow onions, chopped

8 cloves garlic, minced

2 C. vegetable broth (or you can use water if you prefer)

2/3 C. white wine or vermouth

4 C. small white cooked beans (I made mine earlier with a bay leaf and chopped bacon)

2 carrots cut into 1-inch pieces

1/2 Tsp. fresh rosemary

Several pepper corns

2 whole cloves

1 bay leaf

S&P

 

Directions:

Heat oil in a heavy large pot over medium-high heat.  Add lamb and brown well on all sides (about 5 minutes).  Transfer to a dish and set aside.  Add onions, garlic, and carrots to the pot and sauté until slightly browned (about 4 minutes).  Add stock or water and wine and bring to a simmer.  Add reserved lamb, beans, rosemary, bay leaf, cloves, and pepper corns.  Cover and simmer gently about an hour until the meat is tender when pierced with a fork. Discard the bay leaf, cloves, and pepper corns. Season to taste with S&P.  Spoon into 4 large bowls and serve with crusted bread.  If you wish you can put some fresh bread crumbs on top of each oven proof bowl and bake in oven for 5 to 10 minutes.

 

 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.

 

 

Jun20

Lentils and Kale Delight-Think Single

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Lentils & Kale Delight—Think Single

Servings: for one or possibly two people

 

I am a single person with a wonderful toy poodle and a lovely Green Singing Finch. Most of my days, I eat my main meal in the middle of the day (following my Swiss heritage I guess) and a little something more in the evenings.  This is a wonderfully EASY, quick, tasty, and healthy dish to make for your evening meal (or any time of the day for that matter)

Ingredients:

1/2 C. lentils (the packaged brown kind)

1 or 2 chopped garlic (I actually use the jar kind)

1/3 C. chopped red onion

4 or 5 sprigs of whole parsley

1 or 2 sprigs of fresh thyme

3 or more mint leaves (chopped)

1/2 Tblsp. cumin seeds

2 C. chicken broth

1 C. or more of chopped fresh kale

Shaved Parmesan cheese for topping

Additional ingredients you can add are:

One diced boiling potato to make a perfect protein with the lentils (you might want to add a bit more liquid if so).

For the naughty at heart, a bit of diced bacon from the start.

In a good sized pot, place the above mentioned ingredients and bring to a nice simmer. Place a lid on top but tilt it—and simmer for anywhere from 20 to 25 minutes depending how tender you wish the lentils and kale to be.  You can adjust the herbs to your taste. I felt that I didn’t need to add S&P—but do whatever inspires you.  That’s what cooking is all about—a little experimenting and lot of enjoying.  Use a lot of the right side of your brain when it comes to cooking.  It should be creative and fun.

Place in a beautiful soup bowl and top with freshly shaved Parmesan.

By the time I have cooked this, my toy poodle is hungry for his meal. So of course, I give him a bit of chicken stock and parmesan, all of which he loves and well appreciates. Then for Bandit, the bird, he gets some fresh kale.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.innkeeper.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.

 

 

 

 

Jun19

Minty Salad

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Minty Salad

(This recipe serves 4 but you can easily make more or less)

I love fresh salads however, I must admit, I have not thought much about using chopped fresh mint in them.  This healthy ingredient has just recently been brought to my attention and so of course I had to look up (once again) to see the beneficial health properties that it contains.  They are briefly among others that aren’t mentioned: a relief for indigestion, heartburn and IBS symptoms; an antioxidant; a bacteria and fungus inhibitor; breathing, respiratory and congestion aide; a mild sedative and combatant for bad breath.  And besides all of that, it smells so fresh and adds a special zest to a salad. I think that as I, you will really enjoy it.  So, this is a salad that I’ve concocted to share with you.

Ingredients:

Fresh mint chopped (about ½ C)(or more if you wish)

1 C. watercress leaves-stemmed

1 C. baby arugula

1 C. chopped green cabbage

1/3 C. chopped red onion

5 or more baby tomatoes sliced

1/2 fresh avocado bits (I spoon mine out of the shell.  Don’t throw it away and keep the seed. Put it back together as if it were never cut, wrap it in seran wrap, put in frig. for further use.)

Further ingredients that you can add are:

Chopped hard boiled egg

Shrimp

1/4 C. cooked Millet

Parmesan cheese shaved or goat cheese

For the dressing I use:(please use the amounts that suit your individual taste)

Rice Vinegar

Olive Oil

 

Bon Appetit

 

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.innkeeper.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.

 

Jun19

Salmon and Corn Chowder with Fava Beans

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Salmon and Corn Chowder with Fava Beans

Serves 4 generous servings.

Have you noticed?  Our wonderful Hagerman Corn is back.  It’s plentiful and priced right.  YUM!! I say.  Salmon has also been well priced lately and the weather is sort of cool so that makes me think of a good chowder.  Here’s one I like a lot and darn it, when I make it, it’s like potato chips—I can’t stop eating when I should.

Ingredients:

1/4 pound sliced bacon, cut crosswise into thin strips

1 onion, chopped

4 boiling potatoes—I used the white kind, I didn’t peel, cut into ½ inch dice

3 C. chicken broth

1 3/4 Tsp. salt

1/4- 1/2 Tsp. dill

1/4 to 1/2 Tsp. thyme or several sprigs

1/4 Tsp. fennel seeds

1 or 2 bay leaves

1/4 Tsp. coarse style pepper

4 ears corn kernels (you can use frozen, but why?)

1 lb. salmon filets—with skin taken off

1 Cup fava beans (you can substitute lima beans or even green peas)

3/4 C. half and half (I do use this and don’t use milk)

for a topping, you can use chopped chives or scallion tops

Directions:

In a LARGE pot, cook the bacon till crisp.  Remove it with a slotted spoon and drain on paper towels.  If necessary, pour off all but 1 Tblsp. of the fat (my bacon was so lean, I had to add a little olive oil) and add the onion.  Cook over moderate/low heat, stirring occasionally, until translucent (about 5 min.)

Add the potatoes, broth, drained bacon, and the S&P and the other herbs to the pot and simmer, covered for 10 min.  Put the corn kernels in the pot and cook, covered, until the potatoes and corn are just done (about 5 minutes more).

Add the salmon, fava beans and bring back to a simmer.  Don’t overcook the fish! At this point, stir in the half-and-half and serve the chowder topped with the chives and with a crusty baguette.

Note: It’s even better the next day.

 

 

 

Jun7

Spicy Meatball Curry

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Spicy Meatball Curry

Serves 4

I loved traveling through India. It was so exotic and the people so loving. Also I thought that the food was terrifically good as well as healthy.  You just had to watch where you ate. Now, I often add curry and similar spices to my foods. Here is one recipe that I really think is tasty.  You don’t often think of India and meatballs since it seems to be more traditionally an Italian or even Hungarian dish, however, India has a myriad of recipes for their meatballs—some stuffed with hard-boiled eggs, others with dried plums and raisins.  So, here’s my take on an Indian Meatball Curry.  It’s a two step process with a lot of versatility and tasting as the dish progresses.  All depends on your taste buds.

Ingredients for the meatballs:

1 lb ground turkey (I use freshly butchered ground turkey, but if you insist, you can use beef or lamb)

2 chopped garlic cloves

Salt to taste

1/4 C. chopped fresh mint leaves

1/4 C. chopped fresh parsley

1 ¼ tsp. paprika

1 ¼ tsp. ground cumin

1/2 tsp. coriander seeds (you can also use the ground variety; I prefer the seeds)

1/4 C. plain bread crumbs

2 Tblsp. olive oil

A 2 inch piece of ginger, peeled and grated

4 Tblsp. chopped onion

Meatball direction:

Combine all the meatball ingredients and with damp hands, form about 24 meatballs.  At this point you can refrigerate them for several hours to have the ingredients meld but if you don’t have the time to do this, don’t bother.  They will still be very tasty.

Ingredients for the curry sauce: (This is the shortcut way and I think it’s very good and easy.)

One Kitchens of India Paste for Butter Chicken Curry in the 3.5 oz. package

2 C to 3 C water (or a bit more if you wish the sauce to be a little thinner and less spicy)

1 two inch stick of cinnamon

4 Tblsp. plain yogurt (I use the Greek kind and it can be either fat or non-fat)

4 whole cloves

2 to 4 heaping Tblsp. of medium heat Chipolte Salsa (depending how spicy you wish it to be)

2 or more tablespoons of currents or raisins

Sauce direction:

1. Put sauce ingredients in a large skillet and slowly heat on top of stove on medium heat.  Stir till all ingredients are well blended and simmer with a tight fitting top for about 5 to 10 minutes.

2. Then add meatballs in a single layer in the sauce and simmer with the top on for 50-60 minutes.

3. Shake pan occasionally or very gently stir being careful to not break up the meatballs.  I turn the meatballs over in the sauce very carefully about 3 times during the whole cooking time.

Serve with rice or Nan.  Top this dish with a generous dab of  yogurt to set off the spices and decorate it with some left over mint and parsley.

May28

Skillet-Baked Eggs with Mushrooms and Spinach

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This is especially for Steve Neal, a VSI guest from 2005,  who asked in a recent email:

“I do remember a spinach and egg breakfast you made on Sat. or Sun. morning but do not remember how you did it. I know you cooked the spinach some how and poached the eggs on top I believe it was delicious. I wish I remembered how you did it. ”

Thank you for remembering and asking Steve.  Memories are precious and you have made my day!!!  Here  is the recipe:

Skillet-Baked Eggs with Mushrooms and Spinach

 I so admire something that has had a long history of use and has pretty much stayed the way it always has been, but yet is still used in our modernized world. Cast iron vessels fit that bill. They have been used for cooking for hundred of year’s way before the modern stove was invented.  At that time, they were admired for their durability, their ability to retain heat, and for being a perfect cooking tool to hang over a live fire. In spite of being a bit heavy to handle, they are still wonderful in today’s world to use stove top for searing, frying or cooking stews and such; they also are fabulous to use for baking a dish started on the stove top and finished in the oven; or for baking cakes, cornbread and such. I most of the time serve my skillet dish straight out of it—with a pretty scarf or napkin tied around the handle.

Ingredients:

16 oz. fresh baby spinach or 1 (12 oz.) bag thawed frozen leaf –barely cooked, drained, and pressed/squeezed well to let the entire excess liquid out.

1 onion chopped

1 clove of garlic, chopped fine

6 oz. mixed or same kind mushrooms thinly sliced

2 Tblsp. sweet butter

1/3 C. heavy cream

1/8th tsp. nutmeg

S&P

4 large eggs

2 Tblsp. grated Parmesan cheese

Instructions:

Preheat oven to 450

  1. In a large cast iron or oven safe skillet, heat the butter over medium heat.
  2. Add the onion and cook till translucent (3-5 minutes). Increase the heat to medium nigh and add the mushrooms.  Cook, stirring occasionally until softened and any liquid is released (about 4 minutes).
  3. Add the garlic and cook until fragrant (about 45 to 60 seconds).  Add the cream, nutmeg, and spinach. Season with S&P.
  4. Remove skillet from heat and using the back of a spoon, make 4 “nests” in the mixture.  Break an egg in each indentation. Season the eggs with S&P and sprinkle with cheese.
  5. Bake in preheated oven until the whites are set and the yolks are still runny (about 8 minutes.)
  6. Tie a pretty scarf around the handle and serve out of skillet at your dining room table.

As always, Bon Appetit!!~!!