Triple Malt Chocolate Cake!

Triple Malt Chocolate Cake

When I found this recipe, I knew I had to make this cake for my brother.   Malted Milk Balls were his favorite candy growing up.  I used Harry & David Triple Threat Chocolate Mondo Malt Balls and Ovaltine Classic Malt for this amazingly delicious cake.  The cake is moist & chocolaty, but not too sweet, and the frosting is to die for!  The combination is just right!  My husband, who hadn't had Malted Milk Balls since he was a kid loved it, too.

 

The recipe was easy to follow and the results were scrumptious!
 

Enjoy!

Pork Chops with Blueberries in Port Reduction Sauce and Mashed Sweet Potatoes



My brother, Michael, and me in Atsugi, Japan

When we lived in Japan, a man would come our by neighborhood with a cart full of baking Sweet Potatoes.  It was always a treat when our mom let us get one!

Port Reduction Sauce

This takes time, but adds wonderful layers of flavor to any meat.

In a small saucepan, stir together:

1 375-ounce Bottle of Ruby Port

1 thinly sliced Shallot

1 teaspoon Herbes de Provence

Simmer over low heat until reduced by half - about 45 minutes.  Strain, and discard Shallots and herbs.

Boneless Porkchops
Sprinkle Porkchops with Salt, Pepper, and Onion Powder.

Pan-fry in a medium frying pan over medium heat for about 5 minutes on each side.

Remove Porkchops from pan.  Cover with foil to keep warm.

Deglaze pan with 1 cup dry red wine, then add 1 cup Blueberries.  Continue stirring until Blueberries begin to burst, then pour Port Reduction Sauce into pan and return Porkchops to pan.  Continue to heat, turning Porkchops until coated and heated through.

Mashed Sweet Potatoes

Peel and cube 2 large Sweet Potatoes.
Place them in a  large sauce pan.
Add enough water to fill pot 2/3 full.
Add 1 teaspoon Salt.
Boil over medium-high heat until potatoes pierce easily with a fork - about 15 minutes.
Drain, and return to pan.

Add:
1/4 Cup Butter
Juice of 1/2 an Orange
Salt & Pepper, to taste
Mash with a Potato Masher until smooth.

To serve:
Place a mound of Mashed Sweet Potatoes in the center of the plate.
Center a Porkchop on top.
Top with Blueberries and Port Sauce.
Garnish with 1/4 Orange Slice.

Enjoy!

I was thrilled to see this Blue Heron in the field behind my house this morning!

Tangerine and Avocado Salad and Chicken B'stilla ~ French Fridays with Dorie Recipe

Tangerine and Avocado Salad with Balsamic Vinaigrette

The tart citrus, sweet Balsamic, and crunchy Almonds nicely echo the flavors of the Chicken B'stilla.

Fill bowls with Spring Greens

Top with:

Diced Avocado

Toasted, slivered Almonds

Tangerine sections

Fresh Cilantro leaves

Balsamic Vinaigrette

1/3 Cup Balsamic Vinegar

2/3 Cup Olive Oil

Salt & Pepper

Chicken B'stilla

Wow!  This dish reminded of us meals we ate in Turkey and Greece.  The flavor combination is incredible ~ it's infused with Cinnamon, Ginger, Coriander, Lemon, Cilantro, Parsley, Honey, and Saffron!  Not to mention tender Chicken, crunchy Almonds, and flaky pastry!  Over-the-top good!

Shredded Chicken

Filling with Fresh Cilantro & Parsley




Ready for the oven

 


Bottom Layer of Filo with Almonds















Unbelievably delicious!

 




A veritable melting pot of flavors!

 This dish was unlike anything else we've made, so creating it was a fun, challenging, and rewarding experience!  This would be a wonderful summer dish, as well.

Bon Appetit!



Our newly planted Tangerine tree!



Buttermilk Cake with Riesling-Poached Pears

Buttermilk Cake with Riesling-Poached Pears

OMG!  This dessert will make you do the Yummy Dance!  John said it's "the perfect dessert".  The cake has a dense crumb with Lemon essence.  The wine syrup is phenomenal!  It is scented with Orange, Anise, and Vanilla that complement the flavors of riesling wonderfully.  The poached pears are infused with this syrup which brings out their natural sweetness.

We served this dessert with Vanilla Ice Cream instead of the Vanilla Creme Fraiche included in the recipe.

The cake and syrup would be wonderful with berries, peaches, and oranges.


   
 
 
 






 
 
 
 
 
 




 

 I tore this recipe out of Food & Wine magazine - luckily, it's also posted on-line so I can share it with you.

Enjoy!



New arbor in our garden - planting grapes today!



Salad and Pizza

 

A simple dinner salad

This is a quick and terrific weeknight meal.  You'll have time to make the salad while the Pizza Dough is resting, and time to eat it while the Pizza bakes.

Pizza Crust

Pre-heat oven to 450 degrees.

In a stand mixer with dough hook attachment, mix:

2 Cups Flour

1 Package Rapid Rise Yeast

1 teaspoon Salt

When dry ingredients are blended, turn mixer on low, and slowly pour in:

3/4 Cup Very Warm Water (about 120 degrees)

When dough is well-blended, turn out onto a floured surface, and knead until dough is smooth and elastic.

Shape into a ball,cover loosely, and let rest for 10 minutes.

Roll dough out into desired shape.

Scatter Corn Meal onto Pizza Stone. 

Center dough on Pizza Stone and pinch all around the edges to create a crust that will retain toppings.

Print this recipe

Top with:

Pizza Sauce

Proscuitto

Real Mozzarrella Cheese - cut with an egg slicer

Thinly sliced onion

Marinated Artichokes

Drizzle with Olive Oil

Bake for 25 - 30 minutes until cheese is melted and golden brown.

Let Pizza rest for 5 minutes before cutting.

Buon Appetito!



Pink Spray Roses, Yellow Miniature Carnations, and Yellow Alstroemeria



Crab Cobb Salad

Crab Cobb Salad

Checca

In a small bowl, stir together:

1 large Tomato and a handful of Heirloom Cherry Tomatoes, diced

5 Green Onions, sliced

10 Basil leaves, chiffonade

1 Tablespoon Olive Oil

1teaspoon Balsamic Vinegar

Salt & Pepper

Set aside.

Cut 1 Zucchini and 1 Carrot into matchstick pieces.

Line 2 plates with Spring Greens.

Arrange Zucchini, Carrots, Checca, crumbled Blue Cheese and Bacon Bits in spokes around the plate.

Peel an Avocado, remove seed, cut in half, and cut a small piece from the bottom so that it will sit flat in the middle of the plate.
Fill each with half a can of Crabmeat.
Top each with a Tablespoon of Artichoke Lemon Pesto.
Squeeze juice from one wedge of lemon over filled avocado.
Decorate plate with Lemon slices and Olives.

Drizzle with:
Country French Vinaigrette.



Bravheart, the Jungle Cat!



Enjoy!

Eggplant Rolatini served over Penne with Zucchini, Rolls, and Peach-Blueberry Crisp

Eggplant Rolatini served over Penne

This recipe was inspired by Cuisine at Home's "Cuisine for Two" cookbook.  It's a fun alternative to Eggplant Parmigiana.

Preheat oven to 450 degrees.

Slice a large eggplant into 5 length-wise slices.
Remove stem and base.

Place them on a rack in a roasting pan, then brush each one with Olive Oil.

Sprinkle with Salt and Pepper.

Bake in the oven for 10 minutes a side, and set aside to cool enough to handle.

In a medium bowl, thoroughly stir together:

1/4 Cup Chevre

1/4 Cup Ricotta

1 teaspoon fresh Lemon Juice

1/2 teaspoon grated Lemon Rind

1/2 teaspoon Thyme

Instead of making the recommended sauce, I used 1/2 recipe of Giada de Laurentiis' Marinara Sauce that we had in the freezer (which is so wonderful that we usually have some on-hand).

Reduce heat to 375 degrees.
Place 1 Cup Marinara Sauce in the bottom of an oval baker.
Spread 1/5 - 1/6 of filling onto each slice of Eggplant, and roll from smallest end.
Place seam side down in baking dish - repeat with all slices.
Cover with remaining Marinara Sauce and 1/2 Cup Shredded Mozzarella.
Bake uncovered until cheese is golden, about 20 minutes.

While Eggplant is baking, cook 1/2 Pound Penne (or other short pasta) according to package directions.
Drain, and toss with 1 Cup Marinara Sauce.
Place Eggplant Rolatini on a bed of Penne.
Print this recipe

Sauteed Zucchini

Bridgford Rolls with Italian Seasoning

These rolls are great, but require thawing & rising time before baking (About 2 hours), so plan ahead. 

To make this Italian version, place 2 pieces of Bridgford White Rolls dough in the cup of a muffin tin. 

Drizzle with Olive, Italian Herb Mix, and Garlic Salt.

Turn each piece of frozen dough until it's coated.

Cover with a paper towel, and let rise.

Fill any remaining empty cups with a little bit of water before placing in the oven.

Bake in a 375 degree oven for 18 - 20 minutes - note that this coincides perfectly with the baking temperature & time for the Eggplant.

Peach-Blueberry Crisp



These dishes are Duncan Miller Teardop Glass (1935 - 1955)
Part of our collection of Depression Glass.



You may wonder how many times I can feature the same dessert, but this is a wonderful recipe that you can adapt to any kind of fruit, and it's always delicious!

Some of John's family live near Fresno where they grow the most beautiful peaches.  And, I got a little too enthusiastic about buying them last summer because the season is so short, so we have lots in our freezer.  This is such a quick dessert to throw together especially on a weeknight.  A true American classic!





We came across this heart on the beach today!

Enjoy!

 

Chicken Marsala Risotto with Smoked Mozzarella, Steamed Broccoli, and Amaretto Brownies

Chicken Marsala Risotto with Smoked Mozzarella

In a deep sauce pan, saute:

3 Tablespoons Olive Oil

2 Cloves Garlic, minced

1 small Onion, diced

When Onions begin to soften, stir in:

1 Cup Arborio Rice

Continue stirring until rice is lightly browned

Add 4 Cups Chicken Broth in 1 Cup increments, stirring until almost completely absorbed in between additions.

Then stir in:

1/2 Cup Marsala Wine

1 Can Artichoke Hearts, halved

8 Ounces Crimini Mushrooms, halved or quartered

2 Cups Cooked Chicken, chopped into bite-sized pieces

Salt and Pepper, to taste

When Marsala is absorbed, and vegetables and chicken are headted through, finish with:

1/4 Cup Cream

8 Ounces Smoked Mozzarella, shredded

Remove from heat and let stand for 5 minutes.  Stir before serving.

Print this recipe

Steamed Broccoli

Clean and cut Broccoli crowns into bite-size pieces.

Place in a small saucepan with about 2 inches of water.

Sprinkle with Tuscan Sunset seasoning and salt.

Cover and steam for 10 minutes.

Amaretto Brownies

I made these for the Realtor Caravan at the house we're selling, but, of course, we had a few for dessert!

 Buon Appetito!



Gardens of Palazzo Reale, Genova, Italia



Want to Buy a House?

As you all know, John & I recently moved to the beach in Oxnard.  Our other house is now on the market.  You will recognize the stove, woodblock island, and white tile coutertops from our photos over the past 10 months.  It's a beautiful home close to the beach, Naval Base, and walking distance from 2 elementary schools.

We have lots of great memories of this home and are hoping to sell to someone who will love it as much as we did.  Take a look:  2911 Windward Way, Oxnard, CA.



Biscuits from "Baking From My Home to Yours" by Dorie Greenspan



Fresh Fish Tacos with Guacamole

Fish Tacos on Four Tortillas with all the fixings

Fish tacos are a Mexican and Californian coastal delight!  They are prepared many different ways & I've never found any I don't like.  Ours tonight were made from Rock Cod fresh from the fishermen - I chose the fish & they filleted it for me right on the boat while seagulls circled and called out for the scraps!

Fish Filling

Cut 1 pound fresh fish into 1" cubes.

Sprinkle with 2 Tablespoons Chicken Taco Seasoning.

Set aside.

In a deep medium-sized pan, saute:

2 Tablespoons Olive Oil

1 small Onion, cut in narrow wedges

When Onion is softened, stir in:

Seasoned Fish

When fish begins to turn white, add:

2 Cups diced Tomatoes (about 8 small).

Contiue stirring until fish is cooked through and tomatoes create a nice sauce.
Sqeeze with the juice of 2 fresh Lemon wedges.

Serve in warm Flour Tortillas with Shreded Cheese and Cabbage, and top with Sour Cream and Guacamole.  A quick, wonderful meal for a work night.

Print this recipe

 



Enjoy!

Sailboats at Channel Isands Harbor, CA

Paris Mushroom Soup ~ French Fridays With Dorie Recipe



Rosemary, Parsley, and Chives fresh from our garden

Paris Mushroom Soup

We began this month/year/decade of cooking with Dorie Greenspan's Paris Mushroom Soup.  Although I like mushrooms, I was skeptical about this soup because I thought it wouldn't be very flavorful - and, boy, was I wrong!  The combination of flavors and textures in this soup is beyond anything I'd had.  It's a creamy, hearty soup scented with fresh herbs ladled over a fresh mushroom salad, so it's crunchy as well.



The Mushroom Salad



 

We served this soup with crusty Whole Wheat Bread as a meal - yes, we both had seconds!  But, we thought it would be a great starter for a dinner party, too.  Chock full of vitamins and flavor! 

We garnished our bowls with fresh herbs

Bon Appetit et Bonne Annee!