Saturday, April 26, 2008
Monday, April 21, 2008
This is my favorite cake of all. While I adore the carrot cake I make, and devour the frosting in record time, this is the cake I really, really love. Lemony, fluffy but substantial with a buttermilk batter, it's also a perfect cake to dress up with all those summer fruits that will be coming our way soon.
Friday, April 18, 2008
My first instinct was to make a raw soup, simply sliced and pureed. The baby Vidalias are sweet and crispy, and tastier than something like baby bok choy, but I ended up doing a quick braise, simmer, and puree instead.
This serves 2.
2 baby Vidalias with greens, chopped
1 small red potato, shredded
1/2 cup minced Italian parsley
1 T. minced fresh dill
chicken stock- about 1 1/3 cups
pinch dried thyme
shredded Vidalia bulb for garnish ( about 1 T. per bowl)
fresh corn, sliced off the cob for garnish ( about 1 T. per bowl)
Do not salt until after pureeing, then taste very carefully.
Place a tablespoon of unsalted butter and a tablespoon of virgin olive oil in a pot and heat. Add the chopped Vidalias and braise for 10 minutes, then add the shredded potato and chicken stock. Simmer for 15 minutes, then add the dill, parsley, and thyme. Using a blender stick, or a blender, puree. Taste carefully and season with salt and pepper, as wished.
Pour into bowls, and carefully add a tablespoon each of the shredded baby Vidalia bulb and the freshly cut corn kernels. Serve with a good bread and cheese, or simply bread and unsalted butter.
This is my blog entry into the Herbal Essence:HotM 15 over at http://accidentalscientist.blogspot.com/
Monday, April 14, 2008
For years I avoided ratatouille. Even when I was cooking at Le Bocage , I made it, but I didn't much like it. All that changed when I started tinkering with a low-fat, low oil recipe. All of a sudden I was in some sunny , basil-scented country, sitting at a long table with 19 smiling friends..............oh, it was glorious, and I never get tired of it.
You will need:
4 T. virgin olive oil
1 large onion, chopped
4 garlic cloves, pressed or minced
1 red pepper, chopped in 1 inch pieces
1 yellow or orange pepper, chopped in 1 inch pieces
1 medium-large eggplant, very fresh, very firm, cut in large dice
2 zucchini, green or a mix of yellow and green, large dice
a large can of Italian plum tomatoes
several tablespoons of Green Mountain Gringo salsa, mild
tomato paste ( optional)
basil, oregano, salt and pepper
Heat oil in large pot. Add the chopped onion and garlic and saute for a few minutes. Add the peppers, eggplant, and zucchini, stir, lower heat a little, and cover pot. Cook about 15 minutes, uncover, then add the tomatoes and salsa, and the herbs and salt and pepper. Start with one tablespoon dried basil ( or fresh), and a teaspoon of dried oregano to begin. Taste and season as you wish. If you want a little more tomato oompf, add a tablespoon of tomato paste. Stir and cook uncovered until vegetables are just soft. You may need to add a little water - I usually add about a half cup of water. I've also been known to add a small can of V-8 juice to the ratatouille along with the salsa..
This freezes really well - so you might as well double the recipe.
Saturday, April 12, 2008
Finally! The snow is melting rapidly, and I've seen several pairs of busy ducks floating down
the streams and nibbling at the edges of pools - and the spring peepers are bellowing their chorus in the mucky mud of the swamps and puddles. We in New Hampshire know it's just a short time between black fly season and winter, so we have to celebrate with a real spring and summer lunch with salad, Tuscan Tomato soup - and some corn ( sadly, not fresh) and cheddar scones with fresh dill. Spring is whistling a very happy tune up here today.
Wednesday, April 9, 2008
Monday, April 7, 2008
This little lady has been on my kitchen windowsill for almost two years. It was a Mother's Day present and after the first blooms faded, I stubbornly refused to throw it away, even when the leaves yellowed and I had to snip off nearly all the leaves. For over a year, she's been equally stubborn, refusing to send up a single flower stalk. I waited. And waited.
Two days ago I looked, blinked, and looked again. There was a single flower bud, which blossomed within two days into this gorgeous orange flower. Right beside it is another bud coming slowly up beside it.
Life has been challenging so many of us, and here's a reminder to hold on, hang in there, and stop to watch the flowers . This is a special message for Marge in Alaska - I'm rooting for you!
Thursday, April 3, 2008
I thought I was having sauteed chicken and spinach tonight, but I fell in love with this cutest little pasta while I was shopping in the supermarket today, sooooooo, it turned out I had mac n'cheese. Who doesn't love this soothing, smooth combination? ( well, maybe my son, who hates cheese) So here we go, for the BEST mac n ' cheese you've ever tasted.