Happy New Year!

It's New Years Eve. Tomorrow we begin 2013. It has whizzed by.

I've been mentally going through this past year and smiling as I recall our visits to Florida, California and Nevada, as well as family house guests from Nevada and South Carolina. It was a busy ~ and wonderful ~ year.

But, although I spent countless hours in the kitchen, my blog ended up with a measly 29 posts for the entire year. I struggled with direction and blogger burnout and my blog suffered for it.

Thank you all for sticking with me.

I am hoping that this coming year I am able to shake this fog and share more of the wonderful food and fun from my kitchen.

Anyway, the last couple of weeks I've been on a wonderful Christmas vacation, first to South Carolina where I visited my niece and nephew and their families, then to Florida for Christmas with my son Chris and his family.

Christmas Eve day, we did a little last minute shopping and stopped for lunch at our favorite place, Star Fish Company, a fish market and restaurant just off Anna Maria Island, where we were staying.

This was our table...

And this was our entertainment...


...as we dined on Shrimp Po' Boy with Spicy Remoulade Sauce...


and Fried Calamari...


That evening, after dinner, we enjoyed a Christmas Eve walk taking in this view:




And after our walk on the beach, as we settled in for the evening, our neighbor emailed us this photo of what was transpiring at home:


The first EVER blizzard warning in central Arkansas! The next day, he sent us two more photos:




We're home now. There's still a little snow on the ground, but it's melting slowly but surely.

We won't be going out for dinner. I'm making this Roast Lemon Chicken and we'll have a nice salad with it. I can guarantee I'll be in bed before midnight and ready to begin 2013 first thing in the morning.

I simply want to wish everyone a very happy and safe New Year's Eve and a wonderful, prosperous, healthy New Year.

It's Final

There's no going back. The menu is committed to MS Word and printed, with lovely graphics of course.

For appetizers, bite-sized Asian Turkey Meatballs. I found this recipe at Gina's Skinny Recipes and loved them. I made them for the first time and posted the results in March 2010. I've made them many times since then, both for appetizer and entree.

To keep things simple, we will steam some shrimp and serve it with a quick and Remoulade Sauce.

I was going to keep the appetizers down to only two, but I've been wanting to try Suzanne's Cranberry Salsa, so I put that on the appetizer menu as well.

The turkey is in a cooler in the garage submerged in apple cider. Tom will make the stuffing in the morning, but tonight he's going to prepare the mashed potatoes, refrigerate them overnight in a casserole dish and we'll warm them in the oven tomorrow just before dinner.

The turkey giblets will be thrown in a pot of water with some onion, carrot and celery to be simmered all day on the stove. That wonderful turkey stock will be used for my gravy.

Instead of the traditional overly sweet candied sweet potatoes or sweet potato pudding, I'm going to roast chunks of fresh sweet potato with a little butter and a touch of pure maple syrup.

Fresh green beans will not be in the form of a casserole. They will be cooked until just done with bacon and butter. Simple, easy, delicious. I don't know why I never thought of cooking them that way, but I guess you have to have the vast experience of the chef who introduced me to them ~ my niece's husband, who is a chef and culinary instructor in southern California.

We may not have green bean in casserole form, but we will have casseroles of sorts. First, my son Mike's recipe for Cauliflower Gratin, which combines cauliflower with cream and copious amounts of Parmesan, mozzarella and goat cheeses for one of the best gratins I've ever eaten.

The second casserole is Marie's Parmesan Roasted Onions. To. Die. For. Honestly.

I don't like canned cranberry sauce. But I saw David Hahn, a filmmaker, on some cooking show a few years back promoting Cranberry Fool, a cranberry topping that he and his wife use to make and gave as gifts. Since he was trying sell his new product, he didn't give the recipe, but the ingredients are listed on the jar: cranberries, cherries, currants, raisins, vanilla and NO SUGAR, although I do add about 1/2 cup. How hard is that? I think his product contains fresh cherries, but we obviously can't get them year round, so I use dried cherries. I've made it ever since in place of cranberry sauce and I've even added candied jalapenos and served it over cream cheese as an appetizer. Pretty darn yummy...and I don't care for cream cheese.

We cannot have Thanksgiving dinner without rolls. I found the recipe for Sweet Potato Buttermilk Dinner Rolls at Pinch My Salt in 2008 and made them for Thanksgiving that year, too. They are absolutely delicious.

Finally, for dessert I am making Pumpkin Spice Latte Cheesecake that I saw at The Pastry Affair. The recipe calls for 3 teaspoons of espresso powder, but I already know I'm probably going to use a little bit more.

Here's the menu in a more formal state:

I have a lot of prep work to do, so I better get started. I hope all of you have a wonderful holiday weekend filled with fun, love and good food! Happy Thanksgiving!!

Orange Mascarpone Tart

Well, Christmas is finally behind us and, frankly, I'm breathing a sigh of relief.

Neither of our sons were able to visit this year, nor were we able to make the trip to either Florida or California to visit them. To make things worse, we were not financially able to exchange gifts either, although I did bake cookies and breads for the rest of the family.

Tom and I had planned a very quiet Christmas dinner, but when it came time to cook, we weren't particularly hungry, so we put off the dinner until today. And, rather than make a dinner of turkey with all the trimmings, we opted for Herbed Rack of Lamb with Fig/Port Sauce, Sweet Potatoes Anna, steamed broccoli and for dessert an Orange Mascarpone Tart.

Last year when we subscribed to Bon Appétit magazine, we received as a promotional 'gift' a small cookbook, "Bon Appétit Tastes of Italy," and it has become Tom's go-to cookbook for new ideas.

The first time Tom made the original recipe, Mascarpone Tart with Honey, Oranges and Pistachios, he increased the amount of orange zest to about two tablespoons, but followed the rest of the recipe exactly. We both loved the orange flavor, but frankly neither of us thought the pistachios added much of anything except maybe a crunch that we didn't find really necessary.

With the changes, I love this tart. It is light, fresh tasting and not too sweet...my kind of dessert. For our Christmas dinner, Tom decided to do something a little different. Instead of one large tart, he made eight individual tarts, eliminated the pistachios and finished the tarts with grated chocolate. Perfect!



Although we didn't eat our Christmas dinner yesterday, we DID have dessert. After all, it was Christmas. And this morning, Tom set aside two more tarts for tonight's dinner and delivered the remaining four tarts to his parents to share with their friends at the retirement home where they live.

Orange Mascarpone Tart
Modified from Bon Appétit

Makes one tart that serves 8, or 8 individual tarts

• 1 refrigerated pie crust (one half of a 15-oz. package)
• 2 large navel oranges
• 1 - 8- to 8.8 oz. container chilled mascarpone cheese
• 1/2 cup heavy whipping cream
• 1/4 cup sugar
• 2 tablespoons honey, divided
• 1/4 teaspoon (generous) ground cardomom

Preheat oven to 400°F.

For one large tart, press the pie crust into a 9-inch-diameter tart pan with removable bottom. Pierce crust all over with fork. Bake until golden brown, about 24 minutes. Cook completely on rack.

For 8 individual tarts pans, roll out dough thin enough to easily cut circles for 6 tart pans. Gently piece together the cut-off pieces of remaining dough, roll flat and cut out 2 more circles for the remaining 2 individual tart pans. Bake until golden brown, about 9 minutes. Cool completely on rack.

Grate enough orange peel to measure approximately 2 generous tablespoons.Cut off remaining peel and pith from oranges. Slice oranges into thin rounds, then cut rounds crosswise in half (for the individuals tarts, cut the orange slices into six equal pieces). Place orange slices on paper towels to drain slightly.

Combine mascarpone, cream, sugar, 1 tablespoon honey, cardamom, and orange peel in medium bowl. Using electric mixer, beat just until blended and peaks form (do not overbeat or mixture will curdle). Spread or pipe the filling evenly in cooled crust. Arrange orange slices atop tart in concentric circles. Drizzle tart with remaining 1 tablespoon honey (or divide the remaining honey between the 8 individual tarts).

To serve, grate a little semi-sweet or milk chocolate over the top of each slice or individual tart.

Merry Christmas

I was planning on sharing a couple of cookie recipes until I realized that Christmas was just a day and half away and most people are finished baking and preparing to entertain family and friends.

So, I will simply say to all of you, Merry Christmas and Happy New Year. Enjoy and travel safe.

Terri

My Top 10 Foodie Christmas Gifts

I initially did the following post for the online version of our local newspaper, so I thought I would share it here as well. Lots of bloggers are offering their top ten foodie gifts. This post outlines what I like.

Just in case you haven't been paying attention, I'm a hard core foodie. "Foodie" is an actual recognized word, albeit slang, and is defined in an online dictionary as: "(Cookery) a person having an enthusiastic interest in the preparation and consumption of good food."

That doesn't mean I'm a food snob, but I'll admit to that tendency sometimes. What it does mean to me is that I love food, from greasy spoons to haute cuisine. I love to eat it, savor it, enjoy it and I love to prepare it. I am enamored with ingredients of all kinds - how a few spices, a little brown sugar and several hours of warm hickory smoke can turn a tough muscled piece of beef into a succulent delight; that a can of coconut milk, some grated spicy ginger root and the burning heat of a Thai curry paste can turn mussels, scallops and shrimp into a soup that sings; or that a little flour, yeast, salt, water and egg can produce a loaf of bread that is crusty on the outside and tender on the inside.

I also love food things - utensils, gadgets, containers, unusual ingredients, spices, seasonings and products.

So, do you know someone like me and have absolutely no idea what to get them for Christmas? I'm here to help. I have compiled a list of 10 items any foodie would love to receive. And, trust me, even if your resident (or non-resident) foodie has something similar, s/he would welcome any one of these.

1. This small citrus microplane is a must in a foodie kitchen. It makes short work of zesting oranges, lemons and limes, but can easily grate fresh ginger.

 At only $12.95 each on Cooking.com, this microplane easily competes with the larger and more expensive brands.

2. So, you want something a little more substantial, a little bigger package? Okay, how about this Stackable Four-Piece Ruffled Baker's Set.

Even someone with a myriad of casserole or baking dishes would love to receive these pretty servers. The set is currently on sale for $49.96 (down from $69.95) at SurLaTable.com. I just checked and they are still in stock.

3. These may seem frivolous to some, but for the avid organized foodie, these babies are a must have. And you can never have too many. These pinch bowl sets allow the cook to measure and/or mix small amounts of spices, seasonings or flavorings and have them at hand without having containers taking up space on the counter top. The set on the left consists of six clear pinch bowls by the Food Network brand and is on sale for $11.89 at Kohls.com.

The set on the right is comprised of six multi-colored Melamine pinch bowls by Oggi that I found on Amazon.com for $12.95.

4. Foodie gifts can be extravagant, but without being expensive.

Truffles are basically edible fungi, cherished by gourmands all over the world for their intense, earthy flavor. But truffles are expensive...very expensive...and not readily available in our part of the world. The next best thing? I think it is Truffle Oil.

Use just a few drops to impart truffle flavor to any dish. There are several companies that market truffle oils, but the Urbani brand is probably the most readily available.

For a lighter, more delicate truffle flavor, choose the Urbani White Truffle oil, which sells for $16.49 here on Amazon.com. If you're looking for a more intense, earthy truffle flavor and aroma, select the Ubani Black Truffle Oil, selling for $15.99, also on Amazon.com.

5. Do you want something that is really extravagant? The very best that money can buy? A gift of anything from Le Creuset will fit the bill.

I don't know a foodie that wouldn't want ANYTHING made by Le Creuset, but this beautiful 6.75 quart Dutch oven will make your foodie squeal with delight ... if your foodie is a girl, that is. This enameled cast iron pot would become a staple in any kitchen. But, it's pricey, running about $207.96 ON SALE and down from the regular price of $259.95. It's no wonder this item is currently out of stock at Cooking.com. You will probably be able to find it elsewhere, but it will run you a cool $260.00 or there abouts. Or you could purchase a similar item at SamsClub.com, they're Members Mark brand, for $38.72. Certainly not the same quality, but you wouldn't catch me complaining.

6. If you must give Le Creuset, but don't have the budget for a high ticket item, why not wrap up this really nice Le Creuset 3-piece Silicone Spatula set? I have a set in my kitchen and I swear by them. While the usual rubber spatulas will melt if you use them in a hot pot or pan, these silicone spatulas will not, and the wooden handles will not melt or conduct heat.

At a reasonable price of $24.95 at Amazon.com, they are a gift your foodie will appreciate and use daily.

 

 

7. Using silicone kitchen utensils with your non-stick cookware is essential if you want to protect the non-stick finish. Whisking sauces in non-stick cookware with a regular metal whisk will damage the finish on your pots and pans. Help your foodie protect her/his cookware investment with a gift of a silicone covered whisk. I purchased two of these Silicone Rainbow Whisks on sale for $6.00 at the Sur La Table store in Fresno during my holiday vacation (Oh. My. God. I LOVE that store!!), but I found these at SurLaTable.com. They are currently selling for their regular prices fom $14.00 to $18.00 each, still a reasonable price for a festive foodie holiday gift.

 

 

 

 

8. Often times, foodies don't buy the gadgets that make food preparation a breeze. Sure, we'll buy a good knife or a good pot, but we'll slice, dice and chop by hand forever until someone takes pity on us gives us the gift of "ease." Case in point, I did not purchase my mandolin. It was a gift from my son, Mike. And, believe it or not, I use it all the time.

This OXO V-Blade Mandoline is a nice, mid-priced mandoline at $39.95 on Williams-Sonoma.com. Not only will your foodie be able to cut perfect slices every time, the 4 extra blades produce two sizes of julienne and cubes.

 

 

 

9. I don't use salt and pepper shakers when I cook. I have two pinch bowls (like those in #3) on my counter next to my stove. One is filled with kosher salt and the other is filled with coarse ground black pepper. If I don't get one of these babies for Christmas, I may just have to go out and buy two of them for myself after Christmas. There are several different types, but I love this Porcelain Salt Pig I found at Cooking.com. I particularly like the little spoon that comes with it. Very affordable at $14.95.

 

 

10. Finally, my last item and it is something pretty pricey, but really special and unexpected. About a year ago, MarxFoods.com ran a contest and the prize was this Ritrovo's Artisan Salt Collection. To enter, we had to submit a description of which of the salts we would most like and how we intended to use it. I entered, but I didn't win. So I bought the collection, which includes Truffle & Salt, Saffron & Salt, Sweet & Salt, Fiori & Salt, Fennel & Salt, Sea & Salt and Limited Edition Cervia Sea Salt. Just a sprinkling of one of these delicious finishing salts imparts another dimension of flavor to any dish your foodie might prepare. The Truffle & Salt is amazing on sliced boiled or roasted potatoes with a little butter. My husband, Tom, loves the Sweet & Salt on the rim of his Margarita glass. The Fennel & Salt adds a wonderful finish to a Tuscan or Vegetable Soup. Like I said, it's pricey at $128.50 (including shipping from MarxFoods.com) ~ after all, it is only salt ~ but if you are able to swing the cost and want to surprise your foodie with an extra special gift, try this one.

Happy shopping and until next time...Food is nourishment for my body. Cooking nourishes my soul.