Salad and Pizza

Salad and Pizza

Our standard dinner salad - only better, because it was made with lettuces we grew from seeds!  We made Country French Vinaigrette with Red Wine Vinegar and Olive Oil.

Fresh Spring Greens

2 Carrots, peeled and sliced
2 ribs Celery, sliced
3 Green Onions, sliced
1 Small Haas Avocado, peeled, seeded, and diced
2 Campari Tomatoes, sliced

Pizza

I used the basic pizza dough recipe from The All New Good Housekeeping Cook Book. 

Toppings included:

Marinara Sauce with Eggplant

4 Italian Cheese Blend

Pepperoni

Red Onion, thinly sliced

Pizza Napoli seasoning that we bought at Campo dei Fiori in Rome

Buon Appetito!

Easy Chicken Cordon Bleu with Tarragon Cream Sauce, Broccoli, and Rice Amandine

The only thing we were missing was a table at a cafe in the Tuilieres Gardens!

Easy Chicken Cordon Bleu

Preheat oven to 350 Degrees.  Spray an oval baking dish with non-stick spray.

Between 2 thinly sliced pieces of Chicken Breast meat, place:

2 slices thinly sliced Black Forest Ham

1 slice Provolone Cheese

Press edges together (you may need to use a toothpick to hold them together)

Pour about 1 cup of Bread Crumbs onto a plate and coat both sides of chicken packets.

Place chicken packets in baking dish, drizzle each with a little Olive Oil.

Bake for 30 minutes.

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Tarragon Cream Sauce

Wow!  This amazing sauce works well with the chicken and the broccoli.  We used a California Chardonnay, Parisien Bonnes Herbes, and a Shallot to make the wine reduction sauce, then used fresh herbs from our garden to finish the sauce:  Parsley, Lemon Thyme, Chives, and Tarragon.  This sauce not only tastes amazing, it fills your kitchen with a wonderful aroma.  It would be great with any number of meat or vegetable dishes.  From Mastering the Art of French Cooking, pages 59 and 62.

 

Steamed Broccoli

Clean and separate 2 small crowns of Broccoli with a paring knife.  Place in a medium sauce pan, fill about 1/3 with water.  Sprinkle with salt.  Cover and allow to steam for 10 - 15 minutes (depending upon your preference).

Rice Amandine

Bon Appetit!

Macaroni and Cheese, Ham, Zucchini, and Kahlua Brownies

All you need is love.  But a little chocolate now and then doesn't hurt. ~ Charles M. Schulz

We invited our niece, Chelsea, over for a classic American meal full of comfort foods!  This is a delicious, manageable weeknight meal that is good enough for company.

Macaroni and Cheese

I have been on the quest for the perfect Macaroni and Cheese recipe for some time - this one comes pretty darn close.  The flavors of the cheese are enhanced by a touch of mustard and Worchestershire Sauce.  We couldn't resist second helpings of this classic comfort food!

Ham Steak

Nothing could be easier than heating up a Smithfield Ham Steak - just about 5 minutes a side gives you a flavorful main dish!

Zucchini with Parmesan Cheese

This is the first repeated recipe on my blog - undoubtedly one of our favorites at this time of year when squash is plentiful and fresh.

Fudgy Kahlua Brownies with Browned Butter Icing

After I graduated from the Univeristy of Dallas, I moved to San Diego where I worked at Neiman-Marcus.  They had the most amazing Grand Marnier Brownies at the deli.  I would save my pennies to buy one occasionally and savor every bite of it.  These brownies have the same rich, dense, fudgy texture as those.  They are an amazing treat that you will want to nibble on and enjoy with coffee or tea.  I have feeling they would be just as good with Grand Marnier, Chambord, or Amaretto!  We couldn't wait until they cooled completely, so they look a little messy - we just ate them with forks.

Enjoy!

California Salad, Pork Chops with Blueberry Sauce, Mashed Sweet Potatoes, and Lemon Loaf Cake

Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. ~Elizabeth Berry

Lettuces in our garden ~ grown from seed

California Salad

Pork Chops with Blueberry Sauce

Mashed Sweet Potatoes

Lemon Loaf Cake

California Salad

In individual salad bowls, place:

Mixed Field Greens

Fresh Parsley

Fresh Tarragon

1 Fuji Apple, diced

A handful of Walnuts

Crmbled Gorgonzola Cheese

We served with Balsamic Vinaigrette and fresh cracked pepper.

Pork Chops with Blueberry Sauce

This dish is a wonderful combination of flavors and textures.  It is subtley flavored with shallots and Merlot wine.  The recipe comes from Cuisine at Home's "Weeknight Menus" cookbook, pages 18 - 19.  If you're not familiar with the Cuisine at Home magazine, I highly recommend it.  There are no advertisements - it's all recipes, tips, and photographs.   We also made the suggested accompaniment ~ Mashed Sweet Potatoes.  This is colorful, flavorful meal that is full of vitamins.  It's elegant and easy enough to prepare for guests.

Lemon Loaf Cake

two variations

This recipe comes from my favorite baking cookbook, "Baking from My House to Yours," by Dorie Greenspan.  We had a few blueberries left, so I threw them into one loaf, then topped the other with almonds.  I topped both with my signature cinnamon sugar - which tasted great, but inteferred with the baking process a little, so I wouldn't recommend it for this cake.  The cake is dense and light at the same time imbued with flavors of lemon and dark rum.  The lemon is one of several options recommended by Dorie in the "Playing Around" section.

Secret's Out~Hybrid Tea Rose

Bellini, Steamed Artichokes, Grilled Ahi Tuna, and Risi e Bisi

 Bellini

A favorite Italian Aperitivo (before dinner drink)

1 ounce G.E. Massenez Creme de Peche

2 ounces Kern's Peach Nectar

Fill the rest of the champagne glass with Prosecco, or Champagne

Cin Cin!

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Steamed Artichokes

Grilled Ahi Tuna

 Risi e Bisi

 

Steamed Artichokes

If you've never had steamed artichokes, they can be a little tricky, but they are so worth it! Here's a great primer:  http://simplyrecipes.com/recipes/how_to_cook_and_eat_an_artichoke/

Cut the stems off the artichokes so they sit flat

Steam until you can easily pull a leaf from the center with a pair of tongs ~ about 45 minutes

You can serve them hot or chilled with a variety of sauces and dips, but these are two of our favorites:

~ Melted Butter

~ Chili-Lime Mayonnaise: 1/4 cup Mayonnaise, Juice from 1/4 Lime, 1/4 tsp Chili Powder

Grilled Ahi Tuna Steaks

We found wonderful pre-marinated Ahi Tuna Steaks at Trader Joe's ~ 2 for around $5.  John Grilled them over medium heat for 7 minutes a side.  All we added was fresh lemon.

Risi e Bisi

(Venetian dialect for Rice & Peas)

This is a wonderful northern Italian dish that looks like Risotto, but is prepared differently. The link above leads to the original recipe.  This dish tastes like Spring!  Here is the Americanized version with U.S. Customary measurements:

Shell 3/4 pound English Peas, reserving shells (Note:  If you can't find fresh peas in the pod, the original recipe includes a variation using frozen peas.)

Set peas aside

In a medium saucepan, place:

Pea Shells

2 sliced Carrots

1 quartered onion

2 teaspoons salt

Fill with water to cover vegetables.  Bring to a boil, then reduce heat, cover, and simmer for half an hour.  Strain, reserve vegetable broth in a bowl, and place near the stove.

In a Food Processor, finely chop: 

1 medium onion

1/2 cup Pancetta (if you can't find pancetta, you use American Bacon, or Ham)

1/4 cup Parsely leaves, loosely packed

Note:  this blend is called a Soffritto

In a deep sauce pan, heat:

3 Tablespoons Butter

3 Tablespoons Olive Oil

When butter is melted, add Soffritto to the pan, stirring to cook until onions are softened 5~8 minutes.

Add:

Peas

1 Ladleful of Vegetable Broth

Continue stirring until peas turn bright green~about 5 minutes

Pour in:

1 Cup Vialone Nano Rice (I used Arborio Rice because I had it in my pantry)

3/4 Remaining Vegetable Broth~adding more by the ladleful, as needed

Cover, reduce heat, and simmer, removing lid to stir occasionally

Continue cooking until rice is plump and soft~about 25 minutes.

Remove from heat, and stir in:

2 Tablespoons Butter

1/2 cup Parmesan Cheese

Salt and Pepper, to taste

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Enjoy!

Fresh Parsley in our garden

Chocolate Chip Cookie Perfection

Mrs. D's Chocolate Chip Cookies

I've been baking Chocolate Chip Cookies as long as I can remember.  I searched for the perfect recipe for years - and this is it!  Marcel Desaulniers is the Pastry Chef at The Trellis Restaurant in Williamsburg, VA where I am lucky to have dined several times.  If you ever get the chance, save room for dessert~his chocolate confections are astounding, amazing, and delicious!

This recipe is from his Death by Chocolate Cookies cookbook, page 43 - Mrs. D's Chocolate Chip Cookies - which is attributed to his mom.  The secret ingredient is Dark Rum which really enhances the flavor of the chocolate.  And, these cookies are baked at a low temperature for 25 - 30 minutes which keeps them soft.  My favorite chocolate chips are Guittard and Ghirardelli (a CA favorite!).

Variations:  I've also made these with crunched up Heath bars or Hershey's Symphony bars with Almonds and Toffee in place of the chocolate chips.  Both are delicious.

A word about Nuts:  This recipe doesn't call for nuts, but I add them anyway.  John is from the South, and he likes pecans; I am from California, and I like walnuts.  So, I put in both - about 1/2 cup of each.

Open-Face Crab Sandwiches

Open-Face Crab Sandwiches

In a medium mixing bowl, stir together:

2 6-ounce cans good quality Crab Meat (we used Trader Joe's)
2 ribs Celery, minced
3 Green Onions, sliced
1 Teaspoon Parisien Bonnes Herbes
1 Cup Cheddar Cheese, shredded
1/2 -3/4 cup Mayonnaise
Salt and Pepper to taste

Lighrly toast:
3 slices Sourdough Bread, cut in half

Line a broiler pan with foil and spread toast out evenly.  Top each slice with desired amount of crab mixture.  Place under broiler until top is lightly browned and bubbling.

We served these with Heirloom Tomatoes, Haas Avocado slices, and Fuji Apple slices.

Note: My mother pulls apart refrigerator biscuits into short rounds, tops them with this crab mixture, and bakes them in a 400 degree oven for 10 - 15 minutes for an elegant appetizer. 

You can use English Muffins in place of the Sourdough Bread, as well.

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Romaine Salad and John's Quick Jambalaya

Fresh Romaine Salad

1 head Romaine Lettuce, cleaned, separated, and sliced horizontally - I group the leaves together at the base

1/4 head Red Cabbage, sliced thinly in both directions

3 Carrots, peeled and sliced

2 ribs Celery, sliced

3 Green Onions, sliced

1 ripe Haas Avocado, diced

8 Heirloom Cherry Tomatoes, halved

Seved with Balsamic Vinaigrette and fresh ground pepper to taste.

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John's Quick Jambalaya

John grew up in New Orleans, and is an amazing cook.  As he was making this dish, he explained that there are endless debates on the "proper" way to make Jambalaya.  I refuse to enter into the debate.  As with most foods, we start with the basics and adjust them to our taste.  This is a quick way to make tasty Jambalaya.

In a Dutch oven, or deep risotto pan, fry:
1/4 cup Vegetable Oil
3/4 pounds Andouille Sausage, sliced

In large ziploc bag, combine:
3 Tablespoons Flour
1 Tablespoon Tony Chachere's Creole Seasoning
2 Chicken Breasts, diced

When sausage browns, pour the contents of the bag into the pan, stirring until the chicken is cooked through.

Add:
1 teaspoon each:  Minced Garlic, Thyme, and Salt
1 White Onion, minced
(1 Bell Pepper, seeded and diced - note John left this out to my preference)

Cook, stirring until onions are soft - 5 - 8 minutes.

Stir in:
1 10-ounce can Ro-tel
Fill can with White Rice two times
Fill can with Water two times

Stir until well-mixed.  Bring to a boil, then reduce heat and cover.  Cook for about 25 minutes, stirring occasionally.  It's normal for a rice crust to form along the bottom of the pan - just stir it in - it adds to the texture of the Jambalaya.

I have to confess this is the wimpy version because I don't like dishes that are too spicy, but John said if you like it hotter, you can add Cayenne Pepper to taste.

This recipe is enough to serve 5 - 6 people.  It re-heats really well - that is if you have any leftover.

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Although Jambalaya is traditionally served with crusty French Bread, we had Les Bles d'Or (Ojai, CA) Foccacia Bread with Olive Oil and Balsamic Vinegar for dipping.

Mary's Birthday Luncheon with the Girls!

A friend is one of the nicest things you can have, and one of the best things you can be. ~Douglas Pagels

Luncheon Menu

Tortellini Salad

Mandarin Chicken Salad

Waldorf Salad

Rolls with Olive Oil and Balsamic Vinegar

Cheesecake

Tortellini Salad

2 10-ounce packages Cheese Tortellini

1/4 pound sliced Salami, diced

1 10-ounce package frozen Arrichokes, thawed

1 8-ounce container Ciliegini Mozarella, halved

12 large Basil leaves, chiffonade
15 - 20 Cherry Tomatoes in assorted colors
1 12-ounce bottle Cardini's® Balsamic Vinaigrette Dressing
Shredded Parmesan Cheese

Cook Tortellini according to package directions, drain in a collander, and rinse with cold water.  Add all ingredients, except salad dressing, together in a large mixing bowl.  Stir until well-mixed, then pour salad dressing over salad and toss throughly. 

Refrigerate at least 2 hours to chill and blend flavors.  Sprinkle with Parmesan Cheese just before serving, and garnish with fresh basil.

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Mandarin Chicken Salad

1 head Romaine Lettuce, washed and sliced horizontally

1/4 head Red Cabbage sliced thinly in both directions

3 Ribs Celery, sliced diagonally

3 Carrots, peeled and sliced

20 - 24 Snow Pea Pods, thinly sliced vertically

1/2 cup toasted sliced Almonds

16 ounces cooked chicken, diced

2 11-ounce cans Madarin Oranges, drained

Chinese Plum Salad Dressing - The Cheesecake Factory sold me a pint jar of theirs - which is the best I've ever had.  Generally, I prefer this type of salad tossed with the dressing, but since I had a lot of people, I put it on the table in small pitchers, and let them dress it themselves.

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 Waldorf Salad

Waldorf Salad is an American classic.  It's crunchy, sweet, creamy, and a little salty.  I used the recipe in the New Good Housekeeping Cookbook, page 259.

Tall and Creamy Cheesecake: A Basic

Cheesecake is another American classic - and, it's my friend, Mary's favorite.  I used Dorie Greenspan's recipe from "Baking From My Home to Yours," page 235.

Cheesecake is wonderful by itself, with fruit, or sauces.  I made this cheesecake for my sister-in-law's birthday and served it with Dark Chocolate Sauce, Raspberry Coulis, and Caramel Sauce placed in squirt bottles on the table.  It was fun and delicious!

 Presentation and the Table

Timing is the most important factor when you're having company.  In this case, it was critical because my friends were on their lunch break and had to get back to work.  I did my best to have things ready to go.  While it's nice to let everyone serve themselves,when you're pressed for time,  it's more efficient to plate the food and have it on the table when they arrive.

Sunday: 

~Make Grocery List

~Buy produce at Farmer's Market

Monday:

~Go to Grocery Store to buy remaining supplies/ingredients
~Set Table

Tuesday:

~Make Cheesecake so it has time to set & cool

~Arrange Flowers

~Prepare Tortellini Salad so flavors have time to blend

Wednesday:

~Make cabbage and lettuce cups - I used Red Cabbage for the Mandarin Salad; Iceberg Lettuce for the Tortellini Salad; and Curly Red-leaf Lettuce for the Waldorf Salad.  Separating the Cabbage and Iceberg is tricky, because the leaves grow into each other, so make sure you take your time.

~Prepare Madarin Chicken Salad

~Prepare Waldorf Salad

1/2 hour prior to guests arriving:

~Set out small, shallow dishes with Olive Oil and Balsamic Vinegar at each place.

~Preheat oven for rolls - I served Trader Joe's Rosemary Parmesan and Ciabatta rolls

~Set out drinks - I made Lipton and Ginger Peach Iced Teas with lemon and orange slices

15 minutes prior to guests arriving:~Plate salads~Put rolls in oven for 10 - 15 minutes

~Fill Ice Bucket

Happy Birthday, Mary!

Cherry Tomato Soup

Worries go down better with soup.

~Jewish Proverb

So, have you ever bought too much of a good thing at the Farmer's Market?  We decided we needed 2 pints of  Strawberry Tomatoes because they looked so great, but we only used about half a pint in salads.  So, to use them up, I created this soup.

Cherry Tomato Soup

In a Dutch oven, sautee:

1/4 cup Olive Oil

1 large Yellow Onion, diced

2 teaspoons Garlic, minced

When onion is soft - about 5 minutes, add:

1 1/2 pints Cherry Tomatoes, cut in half

2 teaspoons dried Basil

Salt and Pepper to taste

Cover, and simmer about 20 minutes, stirring often.  Remove from heat, and blend with an immersion blender until it reaches desired consistency. 

Return to heat and stir in:

1 14-ounce can Swanson's Chicken Broth

Finish with cream.  Enjoy!

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John's Delectable Pot-Roast and Vegetables

"What I say is that, if a fellow really likes potatoes, he must be a pretty decent sort of fellow."

Author: A. A. Milne

John's Delectable Pot-Roast and Vegetables

Combine in a large bowl:

2 - 2 1/2 Pound Top Sirloin Beef Roast

1 Bottle Shiraz Wine

1/4 Cup Madeira

1 10" long sprig of fresh Rosemary

1 Tablespoon Garlic, minced

1 Tablespoon Worchestershire Sauce

Salt and Pepper to taste

Cover and refrigerate to marinate 8 - 24 hours.

Preheat oven to 400 degrees.  Place meat in an oven-proof Dutch oven, and pour wine sauce over it.  Cover and bake for 1 1/2 hours.  Remove from oven.

12 small Potatoes, peeled just around the middle (we used red and Yukon Gold),

12 Mexican onions (you can quarter yellow or white onions instead)

8 Carrots, peeled and cut into 3" pieces and halved

Place vegetables all around meat.  Replace cover, and continue baking for 45 minutes.

Remove roast, and slice thinly against the grain.  Place vegetables in serving dish.  Strain wine sauce into a gravy boat to pour over meat and vegetables.

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John's Mom's Curried Chicken Salad

George Ann's Curried Chicken Salad

This is a wonderful, refreshing salad that is perfect for lunch, or dinner.  It's one of my favorite dishes to serve for luncheons.  It's pretty and delicious - a perfect blend of sweet, salty, crunchy, and juicy.

1 Chicken Breast per person, cooked and diced
1 Cup Mayonnaise
1 Tbsp Soy Sauce
1/8 tsp mild Curry Powder
1 Cup Grapes, halved
3 Ribs Celery, sliced
1 Small Can Pineapple Tidbits, drained
1/2 Cup Pecans

We served this salad over a bed of greens with croissants and grapes on the side, but you can use it to fill croissants or rolls.  Garnish with grapes, celery sticks, baby carrots - anything else you like.

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David Austin English Roses

~Golden Celebration~

from our garden

Chicken Madeira with Asparagus and Herb Mashed Potatoes

"I love cooking with wine. Sometimes I even put it in the food." ~ W.C. Fields 

I asked John to try to recreate one of my favorite dishes from The Cheesecake Factory, and this is the sumptuous result!

 

Chicken Madeira

1 large skinless chicken breast, butterflied

 

Add the following ingredients to a large ziploc bag:

1/3 cup flour

1/4 tsp each salt, pepper, and Herbes de Provence

 

Place the chicken in the bag, zip it, and shake it until it's fully coated with the flour mixture.  This creates the double advantage of sealing in the flavor and thickening the sauce.

 

Add:
3 Tablespoons of olive oil
1/2 teaspoon minced garlic

to a large skillet over a medium-high flame.  When the garlic starts to brown, add the chicken to the pan.  Cook until white through - about 8 minutes per side. 

Add 1 Mexican onion, sliced into rings,  (or 1 leek, or 3 green onions), stirring until it begins to soften.  Reduce heat to medium heat. (It's up to you whether you remove the chicken from the pan, or not, but if you do, place it in a warm oven while you make the sauce.)

Add:
1/2 cup Madeira wine.  Deglaze pan.

Stir in:
1 cup of chicken broth.

Continue to stir until sauce thickens, turning chicken to coat.

Place one slice of mild white cheese (we used Havarti) on chicken and cover until it melts.  Cut chicken in half, place on dinner plates and cover with sauce.

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Herb Mashed Potatoes

4 Russet Potatoes, diced

1/2 cup Herb Butter (we added clipped herbs from our garden:  tarragon, chives, thyme, and a bit of garlic to softened butter - this butter is also excellent as a topping for steak, baked potatoes, and any number of things)

1/3 cup Sour Cream

Salt & Pepper to taste

Boil potatoes until you can pierce them easily with a fork.  Drain, pour back into warm pan, add butter, sour cream, salt, and pepper, and mash with a potato masher until desired consistency.

Oven-Roasted Asparagus

1 Bunch Fresh Asparagus

Olive Oil

Salt & Pepper, to taste

Pre-heat oven to 400 degrees.  Place asparagus in a roasting pan, drizzle with olive oil, and sprinkle with salt and pepper.  Roast for 20 minutes, turning with a spatula half-way through.

Alstroemeria from our garden.