Thanksgiving Squash

It is getting close to this great holiday and here is one vegetable dish you can make the day before and bake the day of. It is a real showy presentation. Read on.

 

You will need:

  • pinch of salt
  • 1/4 tsp. pepper
  • 5-6 lb. butternut squash
  • 6 oz. Oka Cheese (see note below), remove rind and grate
  • 1  1/2 – 2 cups whipping cream
  • 3 fresh tarragon sprigs, leaves removed

Preheat oven to 350 degrees and remove the top oven rack.

Butter well a 13 x 9 i nch glass baking dish.  Stir the salt and pepper together in a small bowl. Now remove the necks of the squash and save for another time. Peel the squash and with a mandolin, thinly slice the squash.  By overlapping the slices, arrange the first layer. Sprinkle a pinch of the salt and pepper over the layer and add one half of the cheese.

Add the second layer of squash, repeating the cheese  layer, salt and pepper over the top.

In a small saucepan heat the cream and tarragon to a simmer stage.  Strain to remove the tarragon and pour the cream all over the surface of the squash. Now this may sound a little strange, but cover with buttered tin foil that has a few holes poked in it to allow for steam to escape. Bake for about 45-50 minutes until tender. Remove the foil and let stand for 10-15 minutes. With a cookie cutter, cut  out rounds or squares and transfer to plates. Use two for each serving.

Note:  Oka cheese is aged to attain optimum ripeness and has been compared to an exquisite cheese in France called Port-Salut.

With any turkey or ham dinner this will be a highlight. Next time in the kitchen, pat yourself on the back and say “damn I did this”. You deserve it.

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Impromtu Breakfast Planning

A few years back there was a showing in Victoria highlighting Leonardo da Vinci just after Christmas. We asked a couple of friends if they wanted to join us.  Well, we were off.

The day before we were leaving it was announced that the lunchroom staff on the ferry were on strike. Did that deter four determined friends? Not at all.

This is what we did.

I got up really early and made fresh cranberry scones and blueberry lemon muffins (The B & B Cookbook). We packed a picnic basket with tablecloth, napkins, butter, knives, candles (I did so), plates and, of course, a deck of cards. We were bridge fanatics.

While we were enjoying our scrumptuous breakfast, people were giving us and our precious cargo a second look. We played bridge until we arrived in Victoria.

That is not all. After the museum visit and dinner, we opened up the picnic basket again and, lo and behold, we unload cheese, pate, nuts and candies to help us through a vigorous night of bridge. Our friends could not believe their eyes. This, by the way, started a trend that lasted  about 15 years of travels together.

It was a lot of fun. Try it yourselves.

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Pear and Gouda Soup

This is one soup that has an intriguing taste and is easy to make. Read it through first and then, in a loud voice, proclaim  ‘damn I can do this”. That is the whole motto of this site.

Try new things, have fun and reap the rewards for a job well done.

You will need:

  • 2 ripe Bartlett  pears, peeled, cored and chopped coarsely
  • 1 1/2 cups vegetable stock
  • 1 tsp. minced fresh ginger
  • 1/4 tsp. freshly grated nutmeg, plus extra
  • 1/2 red-skinned red pear, not peeled, cored and julienned
  • 2 tbsp. freshly squeezed lime juice
  • 2 tbsp. toasted pecans
  • 2 tbsp. coarsely chopped dried cranberries
  • 2 tbsp. unsalted butter
  • 2 tbsp. flour
  • 1 cup milk
  • 4 oz. baby Gouda cheese, cut into small pieces (3/4 cup)
  • 1/2 cup Piesporter wine or apple juice
  • salt and pepper to taste

Combine the Bartlett  pears, vegetable stock, nutmeg and ginger in a large saucepan over high heat and bring to a boil.  Reduce the heat and let it simmer until the pears become tender. (about 10 minutes). Set aside to cool.

In a small bowl, make a salsa by gently stirring to gether the red julienned pear, lime juice, pecans, cranberries and a dash to nutmeg. Set this aside.

In a small saucepan, melt the butter over a low heat. Add the flour, stirring until smooth but do not burn. Slowly whisk in the milk, stirring constantly until it thickens. Add the cheese to the milk mixture until melted. Set aside.

To finish this, puree the pear mixture with the vegetable stock until completely smooth. Return the mixture to the large saucepan and add the cheese mixture, stirring constantly until heated through. Gradually add the wine or apple juice and heat through. Do not boil.

To serve, use your prettiest bowl and fill each one equally. Top the soup with a light sprinkle of freshly ground nutmeg – not too much-and a spoonful of the salsa.

This makes 4 – 6 servings.  This is definitely a ‘lick the bowl’ kind of soup. It is not too sweet but in rich in flavour and texture.

Take your time with this course. Everyone will want to enjoy it fully and, of course, compliment you through the roof.

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Banana Pie Martini

This is a fun one to make.

 

You will need:

  • 2 parts Grey Goose vodka
  • 2 parts Bols Banana cream liqueur
  • 2 splashes of half and half cream
  • 2 splashes of Kahlua

 

Pur ingredients into a shaker filled with crushed ice. Shake well and strain into cold martini glasses. On a cocktail pick, place a slice of banana 1/2″ thick and a maraschino cherry. Save the umbrella for another time.

This is really a nice martini but must be served very cold.

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Roasted Vegetables

When serving a dinner, say, with chicken, it is always nice to have roasted vegetables to accompany it.

  • Take enough cherry tomatoes,
  • nugget potatoes
  • 1 red onion cut into quarters and then halved again
  • egg plant that has been salted and rinsed, cut into 1 inch circles,
  • couple stix of celery, peeled
  • 1 tbsp. chopped fresh dill
  • Couple of fresh mint leaves, chopped
  • 2 cloves of garlic, chopped
  • 1/2 cup good olive oil

Brush all the vegetables in oil. Place in a roast pan and cook covered for about 30 minutes in a 350 oven. Uncover and stir the vegetables to turn them over and bake for another 25-30 minutes.

This makes my mouth water just thinking about it.  This is a great combination because of all the flavours and textures.  Enjoy!

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Free-stone Peach Muffins

I say free-stone because they are, by far, the sweetest peaches around. My own opinion, of course, but….

My grandaughters came for a short visit this weekend and I made these muffins. After all, it is the season for them and so inexpensive to purchase.

 

You need:

  • 2 cups of finely chopped, peeled fresh peaches
  • 1  1/2 cups sugar
  • 1/2 cup of soft butter
  • 2 eggs
  • 1 tsp. almond flavouring
  • 1 1/2 cups milk
  • 4 cups flour (true)
  • 4 tsp. baking powder
  • pinch of salt
  • 1/4 cup packed brown sugar
  • 1/4 cup chopped pecans
  • healthy pinch of ground cinnamon
  • 4 tbsp. cold butter

Preheat oven to 400 degrees. Spray 6 large muffins tins and 12 regular size muffin pan with Pam.

Place the peaches in a bowl and sprinkle 1/2 cup sugar over them and set aside (No, it will not be too sweet). Mix together and let sit for one hour or so.

Beat together for about 4 minutes, the butter and remaining cup of sugar until pale in colour  and really smooth.  Add the eggs one at a time beating until fluffy. Add the almond flavouring.

Using an electric mixer, combine 3 1/2 cups flour, baking powder and salt. Mix together.  Add the egg mixture being careful not to over mix. This will be stiff. Carefully fold in the peaches.

Fill the muffins tins equally and in a small bowl combine the balance of the flour, brown sugar, pecans and cinnamon. Cut in the butter until it resembles a crumb like texture. Place a tablespoon over the top of each one and if there is any left over, just add it to the muffins.

Place in the oven and bake for 20 – 23 minutes until golden brown. Run a knife around the edges of each muffin and remove to a wire rack. Serve these warm with butter and there won’t be any left over. I mention this because the kids took the rest home to eat on the way and also have for their supper. What can I say? I have clever grandkids.

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Hot Chocolate With Attitude

Everyone loves a hot cup of hot chocolate when the nights are cold, stormy, snowing or if you live in a tropical area, PRETEND. This is really yummy.

 

  • Try to buy the best quality white chocolate you can.
  • You need one cup of white chocolate
  • 1 cup coconut cream (unsweetened)
  • 1 cup whipping cream
  • 1 cup milk
  • 2 tbsp. Godiva White Chocolate liqueur

Warm  the milks and cream over  medium heat.  Add the chocolate and stir until completely melted.  Do not boil.  Remove from heat and add the liqueur.  The alcohol will give the drink an extra touch of warm and snuggly.

Now, let the cold winds blow. Who cares?

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Black and Tan Table Setting

 

 

 

When I was planning a black and tan table setting “just because” for our next planned dinner and I didn’t have a tablecloth for it, I went to the fabric store and picked up material to make a tablecloth, 6 napkins and an exotic organza material to make the table top enhancer for the next night.

I told our friends that it was going to be very simple as my Dad has just passed away and although I wasn’t that much into a gourmet dinner, I needed the company.

The menu for that evening was:

Appetizers:

  • Rolled ham with cream cheese and pickled asparagus
  • Hot Canapes a la Costco

Menu:

  • Cold Strawberry Soup (homemade)
  • Salad
  • Lasagne (homemade)
  • Rum Cake (from scratch)

As I said, it was extremely simple but the friendship was what I wanted. Did it help? Yes.

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Simple Fall Fare

This was a fun menu to plan. I called it a simple dinner and everyone laughed me out of the kitchen, proclaiming I didn’t know simple.  What isn’t simple? The “champagne” was a U-Brew, fettucine was bought at the market and the cheesecake was to die for.

 

For appetizers:

  • Herbed cheese in golden bread cases
  • Lemon Ginger Prawns
  • Sparkling Wine (Champagne)

Menu:

  • Homemade Fresh Mushroom Soup
  • ‘Salad with Pecans and mustard vinaigrette
  • Fettucine with Sambucca and Cranberry sauce
  • Pumpkin Cheese Cake
  • Wine/Coffee

This was all homemade . Remember, it is HOW you present the meal, not necessarily WHAT it is.

Try it and  you will see.

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Golf Day and Barbecue

We held an Annual Golf Day Barbecue and wanted to make it a goody. It was rather simple, lots of it and everyone had a great time discussing all the ‘missed shots’. Sounded like the fish that got away time but who cares?

  • Barbecued Salmon
  • Twice baked potatoes
  • Caesar Salad
  • Garlic/Cheese Toast
  • Corn on the Cob
  • Fruit and Cheese Platter for Dessert.

Set out a space to set the food out, and a space for plates, cutlery, napkins. I still put flowers on the table. After all, it is a special time and these people are royalty to us.

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Dinner Concept

To make dinners and entertaining fun, try to set up a process that’s going to be comfortable for you and not too challenging to prevent you from completing your plans.

If you will just take five minutes more, try these steps:

 

1. Reread your menu. Is it doable? How much can be prepared in advance?

2.  Think about your table.  This is the stage you work on. Is it a theme? special party? Buffet? Finger Food only? Formal? Semi-formal? casual-elegant?

3.  Plan your plate. This is the first step. We actually ‘eat’ with our eyes first. If it looks good, then we want to proceed.  If it doesn’t, your mind says “take it back”.

4.  Plan your alcohol  for a signature drink, hors d’oeuvres, appetizers, dinner, dessert. If you only want or can afford one wine (white, red or blush) and one signature drink…run with it. Always try, if  you can, to offer white or red to your guests and let them choose. Wine snobbery is dead and people consume what they like.

5.  Add at least one special item to let your guests know you really enjoy their company. Always remember the royalty concept.  Make it fresh flowers, candles (just be sure to never leave a room with candles burning); flowers in the Powder Room. If guests are staying over, place a few flowers and/chocolates on the vanity table.

These ideas make it so much easier to be a great hostess, not a frazzled one.

It is easy, doesn’t take a lot of money, and it becomes fun. Give it a try.

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Best Ever Meatloaf

Every cook has their own recipe but I have never tasted one better than this. Probably because when I made it, I made a mistake and it became truly “the best”.

 

  • 1/2 can tomato soup
  • 3 lbs. lean hamburger
  • 1 egg
  • 1/2 cup panko bread crumbs
  • 2 tbsp. of oil
  • 1/2 onion
  • 1 tsp. salt
  • 1/2 cup mushrooms, cut up
  • 1 clove minced garlic
  • balance of tomato soup mixed with 1/3 cup of water

 

Mix together the first 9 ingredients and mold into a prepared loaf pan. Pour the soup/water mixture over the top.

Bake in a 350 degree oven for approximately 1  1/2 hours.  Make a mushroom gravy to serve with this.

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