- This is one good way to get your vegetables. Serve this for your company and get raves.
You will need:
- 2 tbsp. butter
- 1 small onion, finely diced
- 1 garlic clove, minced
- 4 cups good brand chicken stock
- 1 medium cauliflower, cut into florets
- 1 bay leaf
- 2 stalks celery, ribs removed
- 2 cups whipping cream
- freshly grated nutmeg
- pinch of salt and pepper
In a large saucepan, saute butter and onion until soft and golden. Add garlic and cook another minute. Add stock and bring to a boil.
Reduce heat to a simmer, add celery, cauliflower and bay leaf. Cook about 10 minutes or until cauliflower is tender. Remove bay leaf.
Pour ingredients into a blender (small batches) and puree. Return to saucepan and add the cream, and season to taste with the nutmeg, salt and pepper. If the soup is too thick, lighten with a little half and half cream.
Ladle into pretty soup bowls and place 3 small crackers on the plate.
Ed ‘n Mark Martini
This is for two very hard working men in the construction business. They have done so much for us, this one’s for them.
- 10 parts Grey Goose Vodka
- 2 parts Frangelico liqueur
- 2 parts Creme de Cacao
- 1 part Bailey’s liqueur
Pour ingredients into a shaker with cracked ice and shake well. Strain into martini glasses. Garnish with a few roasted pine nuts.
When you build your home, make sure you get the best men to get the job done. We did!
Swingin’ Friday Martini
It doesn’t really have to be Friday to make this…
- 6 parts Citrus Vodka
- 3 parts Gin
- 2 parts Lime Cordial
Rim the glasses with Dry Vermouth. Pour ingredients into shaker filled with cracked ice and shake well. Strain into well chilled glasses and garnish with a lime or lemon twist.
Have fun! Drink responsibly! Later.
Cinnamon Martini
I figured, after setting up the guest bedroom, you would need a new but tasty martini to congratulate yourself on a job well done.
You will need:
- 6 parts Cinnamon Vodka
- 1 part Sweet Vermouth
- 1 part Triple Sec
Pour ingredients into a shaker filled with crushed ice. Shake well and strain into well chilled martini glasses. Garnish with a cinnamon stick.
Back To Overnight Guest Needs
When we talked the other day about guest rooms and making your guests feel welcome and, yes, pampered try these tips:
Shop at your local drugstore/big box store for the travel size toiletries and buy a bunch.
Label a drawer(s) with a tag so they know they can use them for their belongings.
Use a drawer organizer to place the toiletries in to keep it all organized.
Make your own mini-bar for your guests. Fill a small basket with nuts, chocolate bars, dried fruit and other packaged treats for munching.
Provide a one-time camera for your guests for taking pictures. Recycle the camera at the local photo print shop.
Keep your guest linens, pillows and blankets separate from your everyday linens. This way they are always ready and easy to locate for the unexpected guests arrival.
Oh the things we learn along the path. Later.
Guest Room? Here’s How To..
When you have a guest room, it is important to make it as comfortable as you can afford to. A good bed is important. Also,the furnishings should complement each other in terms of colour and style. Make sure the closets have space in them to hang clothes and use good hangers that match,. Have a drawer or two empty so it can be used by your guests.
Buy your linens on sale so you can always be sure to get a real good thread count. Have extra pillows, throws (for an afternoon nap, perhaps) and blankets.
Buy the fluffliest towels you can afford. Have a basket set aside with lotions, soaps and unscented candles for their personal use.
Suggestions for you to consider. After operating a Bed & Breakfast for 12 years I thought you might like to consider these points. It always makes your guests feel important and “pampered”.
Chocolate Chip Pumpkin Bread
I just made this loaf and while the beautiful aroma wafts into my office, I am going to share it with you.
This makes 3 loaves (1 to eat now, 2 to freeze for later)
- 3 cups sugar
- 1 (15 oz) can PURE pumpkin (not pie filling)
- 1 cup Crisco Oil
- 2/3 cup water
- 4 eggs
- 3 1/2 cups flour, sifted
- 1 tbsp. ground cinnamon
- 1 tbsp. ground nutmeg
- 2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup semi sweet chocolate chips
- 1/2 cup pecans (or Skor chips)
Preheat oven to 350 degrees. Grease and flour 3 loaf pans (9 x 5 inch).
In a large bowl, combine the sugar, eggs, oil, and water. Beat until smooth.
Add flour, soda, cinnamon, nutmeg and salt. Fold in the chips and pecans.
Bake for one hour and cool a few minutes. Ice and then sprinkle on toasted and crushed pecans.
This is SCRUMPTIOUS to say the least.
Warmer Temperatures Makes One Think
Think about sitting on the deck, barbecues, entertaining and you are not alone. We are preparing to move to the desert area in Canada where there is a ton less rain and that means more entertaining with new and old friends.
The salads (icy cold, of course), soups that are cool on a hot day (absolutely to die for) different ways to prepare fish (salmon, shrimp, crab, scallops) and steaks, etc. make my mouth water just thinking about it.
If you are ready, we will begin the journey for a easy, stress-free, wonderful spring and summer ahead.
A new Tiramisu
If you don’t already know, Tiramisu means “pick me up” and that is what this dessert does. But it has a twist and it is the flavour that will make you want to make this over and over again. It could become a “traditional” dessert in your home. One your kids will take with them when they grow older. It’s true.
Easter is coming…what a gerat way to treat family.
You will need:
- 1 1/4 cups granulated sugar, divided
- 3 cups heavy whipping cream
- 2 tsp. vanilla, divided
- 8 tangerines or small oranges
- grated zest of 1 lemon
- 475 g (1 container) Mascarpone cheese
- 2 tsp. cornstarch
- 3 pkgs. giant lady fingers
- fresh mint sprigs
In a medium saucepan combine 1 cup of the sugar and 1/4 cup water. Bring to a simmer, stirring until the sugar has dissolved. Increase to high and boil, without stirring, until it turns a deep caramel colour, BE CAREFUL IT DOESN’T BURN. Remove from heat and begin whisking in 3/4 cup of the cream until well blended and let cool.
Grate the tangerines to make 1 1/2 tsp. zest. Put aside. Squeeze juice from 3 of the tangerines and put it aside. The other 5 tangerines, peel and remove the pith and now cut out the segments between the membranes. Strain juice from the tangerines and add to the reserved juice. Set segments and juice aside. (Lots of asides eh?).
Stir 1 cup of the caramel sauce and both zests into the mascarpone cheese. In a chilled bowl whip remaining cream to soft peaks. Beat remaining sugar, vanilla and cornstarch until firm peaks form.
Layer one half of the lady fingers in a beautiful glass bowl. Drizzle half of the reserved juice ( You can also sprinkle with Grand Marnier). Spread with half of the cheese mixture, top with one third of the tangerine segments then spread with half of the whipped cream. Repeat these layers ending with whipped cream. Cover and refrigerate for at least 4 hours but no longer than 1 day.
Cover and refrigerate the remaining caramel sauce and orange segments separately. Just before serving, arrange the tangerine segments on top of the tiramisu and drizzle with the caramel sauce. Garnish with a few mint leaves. Voila! Now you can say “damn I can do this”.
Tip: If you don’t have the mascarpone cheese, you can beat 12 oz. of softened cream cheese in an electric mixer until really light and fluffy. Beat in 1/2 cup of sour cream. Done.
Elbows and napkins and hats/caps, electronic devices
Remember to keep your elbows OFF the table. God made your arms so that they do bend in the middle thereby raising the fork/spoon to the mouth and not the mouth to the table. Just a hint, of course.
If, for nothing else but respect, take off your hat when you enter a home, sit at the table to eat or in a restaurant. I don’t care if you didn’t comb your hair. Go the Bathroom and wet it down. It truly is a sign of maturity and proper manners to see this take place.
It is so sad to watch a couple on a date – she’s all dressed up and looking fine and he is in jeans (not clean) scrunchy shirt and a stupid cap on his head, elbows on the table and uses a napkin like a hanky. Oops, did I just hit a nerve?
Use cloth napkins whenever you can. Looks and feels like you care about the people who are coming to your home. They can be inexpensive and they wash and iron up like a dream.
When you are out for a meal in a restaurant, the thing to do is to put everyone’s phones, etc. in the middle of the table, turned upside down. The first person to turn one of them over, pays the entire check. It only takes one misstep here to NEVER do it again. Remember you came out with them to enjoy their company, you don’t need to play with the phone until the meal is over and you have left the restaurant.
Later.
Proscuitto With Warm Vegetable Salad
I had to add this one in case you think we never dealt with vegetables. Silly! Of course we do.
For 4 people you will need
- 2 1/2 cups of vegetables, julienned
- 1/2 lb. of Proscuitto, that has been cut in strips
- 1 tsp. butter
Melt the butter in a frying pan and add the proscuitto and cook until browned.
Drop the veggies in a pot of boiling water and cook for 1 minute. Remove and drain.
Mix the proscuitto with the vegetables and add the dressing.
Dressing:
- 1/3 cup extra virgin olive oil
- 2 tsp. walnut oil
- 1 tbsp. Balsamic Vinegar
- 2 tsp. dry mustard
- salt and pepper to taste
Pour over the salad and toss until all is coated well.
A tiny bit of basil that has been sliced thin and top the salad.
This will make a nice salad in the summer. Sitting on the deck, glass of chilled white wine and this tidbit of yumminess makes the world sing.
Chef Pilon’s Crab Cakes
We were in a restaurant in Tofino and I tried these cakes. They were so fabulous I asked the Chef if he would share. Guess what? Here is the recipe I asked Chef Pilon for. With his permission, I give it to you here. These have to be the very best you will ever have. Looks a little frightening but it isn’t. It is well worth the effort.
Firstly:
- 1/4 cup mayo
- Juice of 1 lemon
- 2 tbsp grainy Dijon mustard
- 1 tbsp each of fresh parsley, dill and chervil
- 1 tsp. of both Tabasco and Worcestershire sauce
- Salt and pepper to taste and briskly whisk
Secondly:
- 1 finely chopped shallot
- 5 x 1/2 inch slices of whole leek (white part only) chopped fine
- 2 garlic cloves, minced
- 1 small stick of celery (peeled), minced
- Salt and pepper to taste
- Enough Brandy to deglaze the fry pan
Saute the above with 1 tsp. each butter and extra-virgin olive oil. Finally, deglaze with a little Brandy and remove from heat and let cool.
Crab Cake Mixture:
- 1 lb. can of crab claws and bodies
- 1 lb. peeled, cleaned and freshly steamed shrimp.
- 1/2 cup panko crumbs (not bread crumbs)
- 2 large eggs
Once the shrimp are steamed, cool them down and medium chop. Add this mixture to both the first and second (now cooled down) mixes.
Line baking sheet with waxed paper. Mix the above ingredients gently making sure to break up the crab meat slightly. Let stand for 10 minutes.
Place an additional 1/2 cup panko crumbs on baking sheet and spread evenly.
For crab mixture, using 1/4 measure cup and form into a small patty. Press both sides of the patty in the crumbs. Cover and refrigerate for 1 hour. Melt 1 tbsp (15ml) and 1 tbsp (15ml) extra virgin olive oiling each of two large fry pans over medium heat.
Press both sides of the patty into the panko crumbs to coat. Cover and refrigerate for 1 hour.
Add 1 tbsp. butter and 1 tbsp. extra virgin olive oil in each of two large fry pans over a medium high heat. Add crab cakes to skillet and cook until golden brown on both sides (about 5 minutes total).
Arrange 2 crab cakes on a plate and top with a mixture of 1 tbsp. mayo, Dijon mustard and cayenne.
The texture is crispy on the outside and soft on the inside.
Presentation:
You could just put them on a plate and leave it at that. To move the scale up a notch, place one cake in the middle of your serving plate. Arrange the second one leaning up against the edge of the first cake and drizzle the sauce over the top. Add a sprig of parsley on the side with a thin slice of lemon partially covering the parsley. At any discount store you can find long, thin, forks used for seafood; put these out and voila! It is very impressive.
Note:
Panko crumbs are Japanese bread crumbs and we buy them in a bag. Your grocer may have them in a box. If you can’t find them, go to a small Asian grocery store. They truly make the difference both in flavour and texture.