Madeira Roasted Beef with Gravy, Wild Rice with Mushrooms, and Garden Green Beans

Madeira Roasted Beef with Gravy

My mother just returned from a 2-week trip to Croatia and she brought us this pot of Adriatic spices.  We decided to use them with Madeira Wine to flavor a roast.

Marinate a 1-pound Beef Roast in 1 cup of Madeira Wine and 1 1/2 Tablespoons Adriatic spices ( a blend of Rosemary, Thyme, Juniper Berries, and Marjoram) for 4 hours, turning half-way through.

Pre-heat the oven to 375 degrees.

Heat 2 Tablespoons Olive Oil in the bottom of a small French Oven with a lid (we used this 3 1/2 Quart one from Le Creuset)

Remove the Roast from the marinade and pat it with paper towels to dry.

Sprinkle the Roast with Salt and Pepper and brown it on all sides.

Pour the spiced wine, 1 cup Beef Broth, and 4 Spring Onions, quartered into the French Oven.

Cover and bake for 1 1/2 hours, turning half-way through.

Remove the Roast and set it on a serving platter.

Strain the sauce, reserving the onions.  (We used this Fat Separator from Oxo)

Return the French Oven to the stove-top over medium heat.

Sprinkle in 2 - 3 Tablespoons Wondra Flour, stirring until the gravy thickens.

Remove from heat and pour into a gravy dish.  

Slice meat and serve with gravy and reserved Onions.

Print this recipe.

Wild Rice with Mushrooms 

Garden Green Beans

Enjoy!

Photo of Croatia ~ from my mom

Wine-Poached Shark, Garden Green Beans, Mashed Potatoes, and Sun-dried Tomato Rolls

Wine-Poached Shark

This shark is wonderfully fresh fish right from the boat at the Channel Islands Harbor.  I sprinkled it with herbs and poached it in Viognier.  This simple method works well with all kinds of fish.

Pre-heat oven to 400 degrees.

Rinse fish and place it in a small baking dish.

Pour White Wine over fish until it comes up about 3/4 to the top of the fish (1 - 1 1/2 cups).

Sprinkle fish with Sunny Paris Seasoning, Salt, and Pepper

Cover with foil and bake for 25 - 30 minutes.

Yes, it's really that easy!

Garden Green Beans

Clean 1 pound fresh Green Beans.

Place in a large skillet and add about 1 inch water.

Sprinkle with Salt and Pepper.

Cover, bring to a boil, and steam for 10 - 15 minutes.

Drain, and wipe out pan.

Return pan to medium heat.

Coat bottom of pan with Olive Oil.

Saute:

1/2 Onion sliced, then cut into half-moons

1 clove Garlic, minced

When Onion softens, add about 3/4 cup small Tomatoes, cut into sixths

Return Green Beans to pan, stir to combine everything.

Sprinkle with Salt and Pepper to taste.

Stir in about 3 Tablespoons diced, cooked Bacon.

Mashed Potatoes

Peel and cube 6 - 8 medium Russet Potatoes.

Place them in a large saucepan and cover with water.

Add 1 teaspoon of Salt to the water and boil for 15 - 20 minutes over medium-high heat until the Potatoes can be easily pierced with a fork.

Turn off heat.

Strain Potatoes and return to pan.

Add 1/4 cup Butter.

1/2 cup Sour Cream.

Salt and Pepper, to taste.

Mash with a Potato Masher until they reach the desired consistency.

Sun-dried Tomato Rolls

This recipe comes from The Art and Soul of Baking from Sur la Table.  The original recipe is for Pesto Rolls.  Instead of the fresh Basil Pesto, I used 1 cup of Sun-dried Tomato Pesto.  These rolls are light, flavorful, and delicious!  The recipe says it makes 8, so I made 8, but next time, I think I'll make 12 smaller rolls.  I loved this sun-dried tomato version, and will definitely make the basil version soon.

Enjoy!

Santa Barbara Mission ~ overlooking the Pacific Ocean

Roasted Heirloom Tomato Soup and Harvest Salad with French Vinaigrette

This is a wonderful, quick weeknight meal that is packed with nutrients.  We served this with warm Sourdough Bread.

Roasted Heirloom Tomato Soup

Because we had such an unusually cool summer in Southern California, some of our tomatoes were late to ripen.  This week, we had enough of these gorgeous orange ones to make soup.

Pre-heat oven to 425 degrees.
Line a rimmed baking sheet with foil.
Slice 6 Heirloom Tomatoes into 1/2-thick slices and lay on baking sheet in a single layer.
Cut an Onion into 8 wedges and scatter among Tomatoes.
Peel 6 cloves of Garlic and scatter among Tomatoes and Onions.
Drizzle all the vegetables with Olive Oil.
Sprinkle with Italian Herb Mix, Salt, and Pepper.

Roast in the oven for 45 minutes - your kitchen will smell enticing!

Using a rubber spatula, scrape everything into an 8-cup Pyrex measuring cup and whiz with an immersion blender to desired consistency.  Using a measuring cup allows you to pour the soup into the bowls easily.

You have several options at this point:

• Serve the soup warm with a dollop of Sour Cream
• Chill the soup and serve it cold with a dollop of Sour Cream
• Use it as a sauce for any number of Risotto, Pasta, Lasagna, or Chicken dishes

We've served it warm and chilled and enjoyed it equally both ways.

Print this recipe

Harvest Salad with French Vinaigrette

Line bowls with Spring Greens

Top with:

• Shaved Smoked Gouda Cheese
• Roasted Almonds
• Craisins

Serve with Country French Vinaigrette made with Red Wine Vinegar and Olive Oil.

Happy Harvest!

Sunrise over Oxnard Plain ~ view from our rooftop

A Cajun Dinner Party for Six!

As you may know, my husband is a Southern Gentleman from New Orleans, so when I told him I wanted to have a dinner party for a work friend visiting from out of town, he suggested this Cajun menu.  That means, except for the Salad and Beignets, I became his Sous Chef.  I have to admit that the Salad is a little more Californian, but it's a great complement to the spicy Southern food.

Appetizers

We set out:

Blue Cheese Stuffed Olives and a variety of Olives from Verni Farms

Smoked Gouda

Le Delice de Bourgongne

Assorted Roasted, Salted Nuts
Whole Grain Crackers

Shrimp with Cocktail Sauce and Remoulade Sauce

Remoulade Sauce

1/3 cup Hot Mustard

3 Tablespoons Horseradish

1 Tablespoon Worcestershire Sauce

1 Tablespoon Paprika

1 1/2 cup White Onion, Finely chopped

1/4 cup Vegetable Oil

Blend all ingredients with an immersion blender until thoroughly combined.

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 Seafood Gumbo

This recipe comes from River Road Recipes II which was published by the Junior League of Baton Rouge in 1976.  It was submitted by Mrs. R. Boatner Howell, Jr. (Note:  the original recipe calls for Oysters which we omitted, but if you like, you can add 1 pint during the last 5 minutes of cooking).

Make a very dark Roux in a large heavy pot with:

1/2 cup Vegetable Oil

1/2 cup Flour

Stir in:

3 cloves Garlic, minced

1 large White Onion, chopped

Cook slowly until Onions are transparent

Add:

1 pound can chopped Tomatoes, undrained

and cook over low heat until oil rises to the top (about 30 minutes), stirring frequently.

Okra - rinsed and ready to fry

In a separate skillet, fry over moderately high heat:

Enough Oil to coat the pan

1 1/2 pounds Okra (fresh, or frozen thawed)

Stir constantly until Okra is no longer stringy.

Add the Okra to the other mixture, stir and simmer about 10 minutes.

Add:

2 quarts Hot Water

3 1/2 Tablespoons Salt

3/4 teaspoon Red Pepper

1 Bay Leaf

Simmer, partially covered, for an hour, then stir in:

2 pounds Raw Shrimp, cleaned with tails removed

Cook for 15 minutes, then stir in:

1 pound Crab Meat

and cook for an additional 15 minutes.

Taste for seasoning, and adjust to your preference.

Serve in deep bowls, spooned over Cooked Rice.

Garnish with Fresh Minced Parsley and chopped Green Onions, if desired.

Print this recipe

Pear, Gorgonzola, and Toasted Walnut Salad 

Pre-heat the oven to 350 degrees and line a baking sheet with foil.

Scatter 1 cup of Walnuts onto it, then bake for 8 minutes.  Toasting the nuts makes them crisp and deepens their flavor.

In the meantime, toss in a large bowl:

Spring Greens and shredded Romaine Lettuce

Just before serving the salad, thinly slice 2 Pears (I happened to have Red ones on-hand), and lay them on top of the lettuce.  Then scatter the nuts and Gorgonzola Cheese (about 3/4 cup) on top of the Pears.  I served the Vinaigrette on the side.

Vanilla Fig Vinaigrette

In a 1-cup Pyrex measuring cup, mix:

2/3 cup Olive Oil

1/3 cup Vanilla Fig Balsamic Vinegar

1/2 teaspoon finely ground Herbes de Provence

1/2 teaspoon fresh cracked Pepper

1/4 teaspoon Salt

1/2 teaspoon Honey (this helps bond the dressing so it doesn't stay separated)

Chicken and Sausage Jambalaya

John doubled his regular recipe which is studded with Cajun Sausage, Smoked Sausage, and chicken.  Cooking the rice in the sauce gives it a wonderful sticky texture and imbues it with flavor.

Beignets

This classic Southern Dessert was easy to make and the warm yeasty pastry was a perfect accompaniment to the Chocolate Ice Cream.  Southern Living Magazine offers a wonderful step-by-step slideshow.

David Lebovitz's Chocolate Ice Cream

Although my readers will attest to the fact that I'm a choc-o-holic, Chocolate Ice Cream has never been a favorite of mine - until now!  Part of the delightful experience of Chocolate is its texture - so I've never liked Chocolate-flavored things, but only Chocolate itself.  I prefer dark, but enjoy milk as well.  

When we decided to make Chocolate Ice Cream to accompany the Beignets, we turned to The Perfect Scoop because every recipe we've made from this book has been wonderful.  The Chocolate is no exception - it's like eating Dark Chocolate Mousse!  And, it's creaminess is perfect.  I can no longer say that I don't like Chocolate Ice Cream.

Apple-Cream Cheese Bundt Cake ~ Southern Living's Cover Recipe

Toasted Pecans

A few weeks ago, for Baked Sunday Mornings, I made a beautiful Caramel Apple Cake with a cooked butter Cream frosting.  It was beautiful and delicious...but it took all day to make.  I think it would be lovely for a holiday celebration, but this Apple-Cream Cheese Bundt Cake from the cover of  Southern Living magazine is a wonderful everyday cake.  It's light and flavorful and makes a great presentation.

Cream Cheese Filling

Since I don't have a 14-cup Bundt pan, like the recipe calls for, I used my 10-cup one and made 3 small cakes. We enjoyed the small ones 

with no icing, and think the cake would be perfect for a 

brunch table without it.  However, adding the icing makes it beautiful and takes it right over the top!

If you're looking for a cake to take to a friend, potluck, or dinner party, this one is perfect for Fall!

Enjoy!

McGrath Family Farm, Ventura, CA

Sarabeth's Blueberry Crumb Muffins

Fresh from the oven!

Pouring in wet ingredients

These muffins are scented with Orange which really sets off the Blueberries.  They are simple to make and really delicious.  You don't need even need a mixer.  The wet ingredients - including fresh-squeezed Orange Juice - are blended together and poured into the dry ingredients.  Then the berries are carefully folded in.  The muffins are topped with a simple crumb that I couldn't resist adding Walnuts to. 

Crumb Topping with Walnuts

 They're wonderful fresh from the oven & re-heat well the next day.  Although the recipe says it makes 10 muffins, I made 12 - maybe my muffin tin is a little small?  These are easy for anyone to make.


Sarabeth's Bakery - From My Hands to Yours would make a wonderful addition to your cookbook library.

Enjoy!

Don't miss a chance to support a good cause and win a cake baked by me especially for you!  Foodness Gracious is hosting an on-line Bake Sale for Juvenile Diabetes this weekend.  In fact, the cake I'm offering is also from this cookbook!

Breaded Baked Halibut, Sauteed Brussels Sprouts with Bacon, and Parsley New Potatoes

Breaded Baked Halibut

Every once in a while, I'm tempted to try a new seasoning product.  This time, it was McCormick's Crusting Blends with Panko Bread Crumbs with Garlic, Lemon, and Rosemary.  John poured some Olive Oil in a small baking dish, and turned a 12-ounce Halibut steak to coat it.  Then he sprinkled the seasoned bread crumbs over the top and baked in in a 350 degree oven for about 25 minutes.  Although we really liked the flavor of this pre-mixed blend, we thought it was a little salty and that we could replicate it to our liking next time.

Sauteed Brussels Sprouts with Bacon

Parsley New Potatoes

Clean and half about 6 New Potatoes.

Boil in salted water for about 20 minutes, or until easily pierced with a fork.

Toss with:

 4 Tablespoons of Butter

Salt and Pepper, to taste

2 Tablespoons freshly minced Parsley

Enjoy!


Don't miss a chance to support a good cause and win a cake baked by me especially for you!  Foodness Gracious is hosting an on-line Bake Sale for Juvenile Diabetes this weekend.

Anacapa Island from Port Hueneme Beach, CA

Baked Sunday Mornings ~ Oatmeal Chocolate Chip Cake with Cream Cheese Frosting

This week's Baked Sunday Mornings challenge is for this delicious and homey Oatmeal Chocolate Chip Cake with Cream Cheese Frosting.  It's filled with Oats and Chocolate Chips tossed in Bourbon.  The recipe says you can make it with, or without, Cream Cheese Frosting.  We tried it both ways because this has been such a crazy week for me that I couldn't stay awake long enough to make the frosting!

This cake comes together easily without a mixer.  It's dense and rich and would be great for a potluck. Without the frosting, it would be good as part of a brunch buffet.  With frosting, it's good as a snack or dessert with a cup of tea.  And the best thing is that it's easily made with ingredients you'd normally have on-hand.

Enjoy!

Don't miss a chance to support a good cause and win a cake baked by me especially for you!  Foodness Gracious is hosting an on-line Bake Sale for Juvenile Diabetes this weekend.

Flock of Pelicans - Malibu, CA

Sun-dried Tomato-Olive Cornish Hens ~ French Fridays with Dorie ~ and Mashed Sweet Potatoes

This week's French Fridays with Dorie challenge is for Olive-Olive Cornish Hens.  Since I'm not a huge fan of Olives, I used Sun-dried Tomato Pesto instead of Olive Tapenade.  This is a great way to fix dinner on a weeknight.  It's inexpensive and elegant.  The "au crapaudine" method allows the Cornish Hens to cook in half the time.  The combination of flavors is perfect and this method keeps the meat moist.

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.

Bon Appetit!


Don't miss a chance to support a good cause and win a cake baked by me especially for you!  Foodness Gracious is hosting an on-line Bake Sale for Juvenile Diabetes this week.

Coeur d'Alene Lake Resort, Idaho