I decided to be like everyone else this weekend…enjoy the sun, Yes it is hot here but it is a dry heat and not so suffocating.
Last night we went to the campground here and had a super dinner with my cousin and her husband. It is great to be able to do this. For years the miles kept us apart but phone calls almost every week kept us up to date. To sit together and talk about the things we did (or in my case, of course) didn’t do is a big laugh and so enjoyed by the 4 of us.
We left a bit too early perhaps but the heat finally catches up and sleep seems like a great alternative. We’ll see them next week for sure.
My other cousin, had just left for a holiday in Great Britain, Scotland and Ireland. Will have lots to catch up on when she returns.
After our walk this morning, we sat on the deck drinking coffee, reading the paper, finally having breakfast. Oh yeah, then we had lunch as well out there. Don says to me….’boy, this is the life of Riley, isn’t it?” Yup! have to agree. Retirement should have happened years ago. (Sorry, I am supposed to say semi-reirement. That’s for him. Me? Uhuh…I am retired and lovin’ it.
Gee, must be time somewhere in this world where a martini would be a good idea. Later.
Did you know?
When I read something in a magazine that really opens a few brain cells, I have to share the information.
Borrowed from a magazine article, a “Gourmet McCormick” advertisement says:
1 tsp. cinnamon contains as many antioxidants as 1/2 cup of blueberries or 1 cup pf pomegranate juice.
1 tsp. Oregano contains as many antioxidantsas 1 cup of red grapes
1 tsp. Thyme contains the same amount of antioxidants as 1 carrot or 1/2 cup of tomatoes.
Wow! Who knew? Hey, this is pretty good seeing it is Saturday morning of a long weekend and is only 6:20 a.m. Have a great one. Later.
Roasted Figs With Cheese
There are times when you are really trying to “impress” a good friend that you find two items that are absolutely perfectly paired.
Tonight, Don paired two items , the Seared Scallops (earlier blog) and the Roasted Figs. It is without a doubt the VERY BEST APPETIZERS we have put together in 23 years.
Do the scallops with the papaya salsa and set aside.
Now you need:
- 12 ripe figs
- 1 1/2 tbsp. olive oil (the best you can afford)
- 1/2 cup Gorgonzola (in my case, Laughing Cow, seriously)
- 1/3 cup honey
Preheat oven to 400 degrees
Using a paring knife, carefully trim any tough portion of the stems from each fig. Rub each fig all over with the olive oil, then slice down through the stem about 3/4 inch. Make a second cut perpendicular to the first cut, so that you have an X-shaped cut in the tip of each fig.
Gently pry the edges apart and stuff each fig with 1 tsp. of the cheese. Place the figs upright on a baking sheet (use parchment paper) and bake until the figs are plump but not burst, about 10 minutes.
Drizzle equal amounts of honey on 4 serving plates and place the figs on top of the honey. Serve immediately, but add the seared scallops with the papaya salsa. You can also use mango as an alternative. We used 2 figs each plate and 3 scallops. YUMMY-YUMMY
Oh, my goodness! This combination rocks. Try it!
Ramekin Puffed Potatoes
Potatoes can be prepared in a million different ways, that’s for sure. Guess what? Here is one more. This is a classy presentation.
Preheat oven to 425 degrees.
- 2 1/2 lbs. potatoes (Yukon Gold is best)
- 4 eggs
- 1/2 cup milk
- 1/2 cup flour
- pinch of pepper
- 1/2 tsp. finely crushed fennel seed
- salt to taste
- softened butter
- 1/4 cup panko crumbs
Peel potatoes and cook until tender (about 15-20 minutes). Mash the potatoes and place in a mixer and mix until smooth.
Whisk together the eggs, milk, flour, fennel seed, pepper and a pinch of salt in a bowl. Stir into the potatoes until well blended.
Butter generously eight ramekin dishes. Sprinkle with bread crumbs and shake off the excess. Spoon the potato mixture equally in the dishes and smooth off the tops. Now for some quirky reason let this stand for 30 minutes before putting into oven.
Bake these for 30 minutes until puffed and golden. Serve immediately.
When you prepare your dinner with that extra touch, you elevate the dinner to a higher level. You feel good when everyone raves about it and you say, often now, “damn I DID this”.
Tenderloin With Whiskey Brown Butter
There are times when something special cries for the absolute unique dish. This one should do the trick. It is easy to do and if you want kudos that will last for eons, try this one.
You will need:
- 1 1/2 lbs. Beef Tenderloin (whole)
- 2 tbsp. olive oil
- 3/4 cup whiskey
- 1 tbsp. fresh sage, chopped fine
- 1/4 cup unsalted butter
- 1/2 cup pecan pieces, toasted, roughly chopped
Preheat oven to 400 degrees. Heat the olive oil in a thick bottom saucepan. Season the meat with salt and pepper. Carefully set the meat in the hot oil and brown all sides well (about 8-10 minutes). Do not burn the bottom of the pan as it will be used to the sauce later.
Set the meat in a baking dish and continue cooking in the oven to desired doneness. (Medium is probably the best choice). Pour excesive oil out of the pan. Remove pan from heat and add the whiskey and sage, reducing in half. Should take about 2 minutes. Now add the butter and pecans and cook only until butter turns a golden brown. Remove immediately so it doesn’t burn but keep warm.
Remove tenderloin from the oven and rest for about 7 minutes. Slice in 4 pieces and drizzle the sauce over top.
Serve this with garlic mashed potatoes and broccoli and cooked carrot sticks. Yummy-yummy!
Cinnamon Vodka Martini
I know, it is not Christmas….but you will have this at the ready WHEN it does come. Right?
I mentioned on FB that it was only 5 months to Christmas and I thought I would get creamed but more and more people are on top of it than I ever thought would happen.
- 4 cups eggnog
- 2 tbsp. unsweetened cocoa powder
- 1/2 tsp. cinnamon
- 1/2 cup grated semi sweet chocolate
- 8 oz. cinnamon vodka
In a large saucepan, combine the eggnog, cocoa and cinnamon and stir (whisk) until thoroughly combined. Heat only until it simmers NEVER boils.
Add the grated chocolate and stir until it is melted. Remove from heat and add the vodka. Now pour into chocolate (melted) rimmed heat-proof glasses, garnish with a stick of cinnamon.
Toast the weather, season, rain or snow….really anything will do. Go for it.
Summer Berry Scones
Sometimes only the taste and flavour of a scone will feed the soul and body when you want something “different”. I just may have the right thing.
You will need:
- 1 1/2 cups flour
- 1/2 cup cake flour
- 3 tbsp. berry sugar
- 1 tbsp. baking powder
- pinch of salt
- 6 tbsp. cold, unsalted butter, cut into small pieces
- 3/4 cup fresh Blackberries
- 3/4 cup fresh cranberries
- 1 tsp. grated lemon zest
- 1/3 cup whipping cream
- 2 large eggs
- Berry sugar for sprinkling.
Preheat oven to 400 degrees. Whisk together the first 4 ingredients.
Cut the butter pieces in until resembling small peas. Now add the berries and zest. Be careful not to mush the berries.
Whisk together the cream and eggs until well mixed. Make a well in the center of the flour mixture and pour in the liquids all at once. Gently with a fork stir until it just comes together.
Turn the dough out on a floured surface and knead a couple of times to combine. This will be sticky. Pat the dough into a 6 inch square and, now with a knife that has been dipped in flour, cut into six rectangles and then cut through the rectangle to make triangle shaped scones.
Transfer these to a cookie sheet topped with parchment paper. Brush the scones with a little extra cream and sprinkle with sugar. Bake about 30 minutes, checking to make sure it doesn’t burn.
Yummy and comforting. Add butter and jam or lemon curd and enjoy.
Roasted Root Vegetable Risotto
We show root veggies here, but you can use whatever you have in the fridge. This is leftover-risotto at its finest.
you will need:
- 1 carton chicken broth
- 1/2 cup of water
- 3 cups of leftover roasted vegetables, diced
- 2 tbsp. butter
- 2 garlic cloves, crushed
- 1 cup arborio rice
- 1/2 cup white wine
- 1 cup crumbled, creamy Chevre cheese
- salt and white pepper to taste
In a saucepan, heat the broth with water until hot. Cut the vegetables into small pieces and melt the butter in a large, wide saucepan over medium heat. Add the garlic, cooking for a few seconds so as not to burn and add the rice and stir in.
Add the wine, stirring until no wine remains. Add the broth to the mixture, 1/2 cup at a time, gently stirring until the liquid is absorbed. This should be no more than simmering until completed. This takes 22 minutes EXACTLY. No more and certainly no less. During the last 6 minutes, add the vegetables, stir in carefully then add the cheese and stir. Taste and add salt and white pepper if needed. Serve immediately.
This is more than worth the time it takes to make. Honest. Try using potatoes, yams, carrots, turnips etc.
Wee Lassie Martini
This is just a fun martini!
- 2 parts chocolate vodka
- 1 part white Creme de Cacao
- 1 part white Chocolate Liqueur
- 1 splash Cassis liqueur
Pour ingredients into a shaker filled with crushed ice. Shake well and strain into chilled martini glasses.
Lemon Sugar Cookies
You will need:
- 3/4 cup unsalted butter, softened
- 1 egg
- 1 pkg. lemon cake mix
- 1 cup yellow cornmeal
- 2 tbsp. grated lemon peel
- sugar
Preheat oven to 375 degrees. In a large mixing bowl beat the butter and egg for about 30 seconds. Gradually beat in the cake mix until combined; now on low speed add the cornmeal and peel.
Roll the dough into 1 inch balls, roll in sugar and place about 2 inches apart on a cookie sheet. Bake for 10 minutes (until bottoms are lightly browned). Remove from oven and let cool for a minute before transferring to a wire rack to cool completely.
Makes about 3 1/2 dozen cookies
Angel Bits
This is an extra touch for any dinner party. Everyone knows chocolate and martinis go well together. Try it and you will see.
- 1 1/2 lb good quality white chocolate
- 1/4 cup vanilla vodka
- 3 oz. good quality dark chocolate’
- 2-3 tbsp. whipping cream
- 1/2 tsp. cinnamon
Preparation:
Melt white chocolate and vodka in a metal bowl over a saucepan of hot, simmering water. Watch it carefully so it doesn’t burn. Pour onto a cookie sheet covered with parchment paper.
Melt the dark chocolate and add the cinnamon. Drizzle over the mixture, swirling the chocolate mixture with a knife. Refrigerate until set and break into pieces.
Set out in a pretty bowl at your next gathering. Goes with your drinks.
Martini Speciale’
This one will take you back to your childhood. Try it and the taste will amaze you.
- 3 parts Frangelico Liqueur
- 3 parts Raspberry Juice
- 3 parts Cranberry Vodka
Pour ingredients into a shaker filled with crushed ice and shake well. Strain into chilled martini glasses. Garnish with fresh raspberries.