For the Blue Cheese Lover….this is for you. This is absolutely delicious over broccoli. Any leftovers can be reheated with no harm done.
- 1 cup sour cream
- 1/4 cup crumbled blue cheese
- 3 – 4 tbsp. cream
- dash of tabasco
- pinch of salt
- 1 tbsp thinly sliced green onions
Place all ingredients in a blender and blend until the onion is finely chopped.
Heat through but do not boil. This makes 1 1/4 cups.
Roasted Sweet Potatoes
These are delicious. If you want, make these and then regular fries and mix them up. YUM!
The new French fries
Serves 4
- 3 sweet potatoes, peeled and cut in wedges 1†(orange colour)
- 1 tbsp. extra fine olive oil
- 1 tsp dark brown sugar
- 1/4 tsp chili powder
- Pinch of salt
- 1/8 tsp paprika
Preheat oven to 400 degrees. Peel and cut the potatoes into one inch thick wedges. Put the potatoes in a bowl and pour the olive oil over. Toss together so the potatoes are covered with the oil.
Mix the sugar and seasonings together and mix with the potatoes, again making sure they are all coated.
Spread on a non-stick cooking sheet big enough to hold all the potatoes without overcrowding.
Bake these for thirty minutes, turning at the fifteen minute mark. They should be tender and browned.
This is a great dish to serve with any summer meal. For some reason, as wonderful as these babies are, they just taste that much more so when on the deck enjoying a barbecue.
If you wish, use a Chipotle sauce mixed with mayo for dipping.
Potatoes Paquette
These are terrific with ham. We find them terrific with just about anything.
Serves 4
- 4 medium potatoes
- 3 tbsp. butter
- 1 garlic clove, grated
- Pinch of salt
- Pepper
- 3/4 cup of grated cheddar cheese
- 2 tbsp chopped parsley
- 3/4 cup whipping cream.
Preheat oven to 400 degrees. Peel and slice potatoes like French fries. Cut forty-eight inches of tin foil and fold in half. Place the potatoes in center, dot with butter, sprinkle remaining ingredients over the potatoes.
Pull foil edges up quite high and pour whipping cream over. Fold the tin foil very tight so it won’t leak, place on a cookie sheet to bake for one hour. Check to ensure they are cooked.
These have that “more please” temptation. Just sayin’……
Broccolini With Pecan Butter
This another fabulous vegetable to serve. Even the doubters will love it. Try it out, it may become a favourite of yours.
Serves 4-6
- 1 1/2 pounds broccolini (approximately 3 bunches)
- 3 tbsp butter
- 1 medium shallot, chopped
- 1 garlic clove, chopped
- 1/2 cup pecans, chopped
Day before: Bring a large pot of water to the boil. Add broccolini, stirring to separate and cook about two minutes. Transfer drained broccolini to paper towels to drain. Cool.
Wrap broccolini in several layers of clean paper towels and store in a plastic bag in the fridge.
Day of Dinner: Melt butter in large fry pan over medium heat. Add shallots, garlic and pecans. Sauté until the shallots are softened. Increase to high heat stirring constantly, until the butter is browned and pecans are aromatic (about three minutes). Add the broccolini and heat through. Serve.
I know, you could try to blush when you get all the compliments, but I doubt it. Just smile…who ordered that second martini?
Homemade Baked Beans
I pulled this from a newspaper some 25 years ago and use it all the time and it has been adjusted to suit our tastes. It is great for family barbecues and also when company comes for dinner.
- 2 lbs. dried navy beans (approx. 4 cups)
- 1 tsp dry mustard
- 1 tsp salt
- 1 small onion, diced
- 1/2 cup brown sugar
- ½ cup corn syrup
- 1 cup molasses
- 1 tbsp ground ginger
- 1/2 cup ketchup
- 1/2 lb bacon slices, chopped
- 1/2 lb salt pork
Preheat oven to 250 degrees. To make the soaking time much shorter, in a large pot cover the beans with cold water and bring to a boil and simmer for two minutes. Remove from heat and let stand, covered, for one hour. Now again bring to a slow boil, reducing the heat and let simmer for one hour or until the skins burst. Drain the beans reserving all the liquid. Place the beans in a baking crock that has been sprayed with Pam.
Combine all the ingredients adding one cup of the reserved liquid. Pour over the beans mixing in and adding more liquid to cover the beans. Stir in the bacon pieces.
Cover the salt pork with boiling water and let stand two minutes. Drain and cut one inch gashes every half inch without cutting through the rind. Push the pork down into the beans until all but the rind is covered.
Cover the crock and bake in the oven for at least eight hours. Check every hour and add liquid as needed to keep them moist. During the last hour of baking, remove the lid and let the beans brown, stirring to mix. I like it when the liquid become a little thick.
Note: The ginger is added to remove the gas it gives us humans. Honest it works.
Butternut Squash Risotto
I love Butternut Squash and I love Risotto so here is one that combines both.
Serves 6 (or leftovers tomorrow if serving serving 4)
- 3 tbsp extra virgin olive oil
- 1 small onion, finely chopped
- 1 butternut squash, peeled, seeded and diced
- 3 cups Arborio rice
- 1/2 cup chardonnay wine
- 12 cups chicken stock
- 3/4 cup grated parmesan cheese (fresh is best)
- 4 tbsp mascarpone cheese
- 2 tbsp unsalted butter
Heat olive oil in a large saucepan over medium heat. Add the onion and squash. Cook for about four minutes until the onion becomes translucent. Do not burn. Add rice and stir for about three minutes until it looks transparent.
Stir in the wine then add stock, one-half cup at a time, stirring constantly until each is absorbed. Remove from the stove and add the parmesan, mascarpone and butter, mixing well. This takes 22 minutes. Not less and not more.
Note: When making risotto only use wooden spoons so as not to crush the Arborio rice while cooking
Goat Cheese Potatoes
I know, barbecue season is almost upon us for real. Don has bbq’d a few times throughout the winter but I mean good old outdoor times, barbecue ribs, cold wine/beer. This will go so well with ribs and chicken.
I don’t know where the name Goat Cheese came from, but Brie would be just as awesome.
- 1/2 cup whipping cream
- 1 lb. potatoes, peeled and chopped
- 1/2 cup cream cheese (room temperature)
- white ground pepper
- 1 tbsp. truffle oil
In a saucepan cook the potatoes until tender. Drain and mash really well (no lumps). In a saucepan, over medium heat, combine the cream and cheese and stir until the cheese melts. Add the potatoes.
Season with a pinch of salt and white pepper. Stir the truffle oil into the potatoes.
To plate, spoon potatoes in the center of the plate and arrange the ribs/chicken around them. Serve with a cold salad and enjoy!
Very tasty and although the sun has not yet come over the mountains outside my window this morning, it is making me hungary for good food, good times and good company .
Twisted Potato Puree
Now that caught your interest, didn’t it? Sometimes, when preparing a big family dinner as in Easter, Christmas, Birthdays, etc. we end up making the same old mashed potatoes. This recipe is a step up and a litle taste tantalizer.
- 2 lbs. Yukon Gold potatoes
- 2 lbs. parsnips
- 2 tbsp. butter
- 3 tbsp. sour cream
- 1/4 cup extra virgin olive oil
- 2 whole black peppercorns
- 1 small bay leaf
- 1/2 inch cinnamon stick
- 1 small rosemary sprig
Bring to a simmer the olive oil, peppercorns, bay leaf, rosemary sprig, cinnamon stick in a saucepan over low heat. Remove from heat and let stand, covered until completely cool.
Peel both the potatoes and parsnips and chop into small cubes. Cook until tender. Drain and mash with a potato masher and move this to your electric mixer. With the infused oil, butter and sour cream, whip the potatoes and parsnips together until no lumps appear.
Put in a big bowl (family style) or plate, but top off with a smidgeon of freshly grated nutmeg.
Very tasty and a bit different.
Judith’s Tomato Stuffed Peppers/Asparagus with Proscuitto
Before we moved to our new home, my dear friend served these at dinner. It was super yummy-yummy and I am sharing it with you. She also served asparagus with procuitto (recipe below).
- 4 large red bell peppers
- 2 cloves garlic, chopped
- 3 tbsp. olive tapenade
- 4 medium tomatoes
- 2 tbsp. good olive oil
- pepper
Preheat oven to 375 degrees.
Cut the peppers in half lengthwise, but not completely through, removing the seeds but keeping the stem. Although the stem is not edible, it looks good in this dish and helps the peppers stay in shape. Place the peppers cut side up in the baking dish.
Divide the garlic and olives evenly among the peppers. Cut each tomato into 8 wedges and put 4 wedges into each pepper half. Drizzle each pepper with a little oil and pepper.
Roast the peppers until they are tender and beginning to brown around the edges (about 50 minutes).
Asparagus
Wrap the asparagus spear with procuitto and put it on the barbecue until the procuitto is a little crisp. Serve with reduced Fig Balsamic Vinegar.
Squash With Nutmeg And Lime
Time for a new veggie dish. I know, but you have to get back to eating GOOD meals and no more over-snacking. Season is almost over.
- 1 – 3 – 3 1/2 lb. butternut squash
- 3 tbsp. good olive oil
- 2 tbsp. butter
- 3 tsp. lime juice and 1 lime cut into wedges
- 1/4 tsp. freshly grated nutmeg
Preheat oven to 400 degrees. Cut the squash in half and place one half each on parchment lined cookie sheets. Rub each half with olive oil .
Roast in the oven for 25 minutes. Remove from the oven and turn over and bake another 25 minutes. Make sure it is soft (tender). Carefully remove from the skin and mash with butter until smooth.
Spoon mixture back into the skin and add a few dollops of butter, a mere sprinkling of salt and pepper and now grate from fresh nutmeg over the tops.
Yummy!
Pumpkin Gnocchi
When we were in Maui, I mentioned the pumpkin gnocci as being so superb and now….guess what? Here is a recipe. It is soooooo yummy!
- 1 large white potato
- 1 cup pure pumpkin (not pie mix) puree
- 1 egg yolk
- pinch of salt
- 1/4 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1 1/2 cups flour
- 3 tbsp. butter
- 4 leaves fresh sage
Peel the potato and cook as normal until fork tender. Drain and place in the fridge until cool enough to handle. Put the potato through a potato ricer.
Measure out 1 cup of lightly packed potato; use the balance for another recipe or save for lunch. Your call.
Mix the potato with the pumpkin, egg yolk and spices in a small bowl. Add the flour slowly until mixed. The dough, at this point should be smooth and barely sticky. If you find it is too sticky, just add a tbsp. of flour. Transfer to a floured surface and knead the dough 3-4 times and cut into three portions. Roll out until you have a 6 inch rectangle and about 1/2 inch thick. Cut into 1 1/2 – 2 inch logs. Repeat for the other two logs.
In a pot of boiling water, put in about half of the gnocci and cook until they float to the top (about 3 minutes). Put in a bowl and cover to keep warm. Repeat with the balance of the gnocci.
In a fry pan put a generous dollop of butter. When melted and bubbly, drop the gnocci in (not too crowded) and when it starts to get lightly golden, turn them over.. Don’t cook until they are crispy or you lose the wonderful texture you are looking for.
Remove the gnocci from the frypan and put in a bowl and cover. Take 4 fresh sage leaves and tear into pieces. Stir these in the butter remaining in the pan until you can begin to smell their fragrance. Remove the leaves and pour the butter over the gnocci, top with some grated nutmeg and serve immediately. Good grief, just typing this recipe up is making my mouth water. So luscious, so perfect. So yummy.
Acorn Squash with a Maple Glaze
Serves 4
- 2 acorn squash, cut in half and seeded,
- 2 tbsp. pure maple syrup
- 1/2 – 3/4 tsp. grated ginger
Preheat oven to 400 degrees. Line a cookie sheet with parchment paper. Place the acorn squash cut side down and bake for 40 minutes. Turn over, sprinkle with a pinch each of salt and pepper.
Place the maple syrup and ginger in the microwave for 10 seconds and brush over the fleshy surface of the squash. Return to the oven for another 5 minutes.
Serve this with a lovely stuffed pork chop or a fish like salmon. Add a salad of your choice and you have prepared a great dinner. Damn YOU can do this!