So what have I been doing lately? In addition to keeping busy in my kitchen, I'm also keeping busy with Midge. Midge is a 15 week old French Bulldog. She is not, however, mine. My Pipi is still doing fine at almost 13 1/2 years of age. Midge belongs to my daughter and her husband. She spends her days with me when her owners are at work -- and when her owners are out of town, which would be this weekend. I've forgotten how busy a puppy can be! YIKES! Welcome, Midge! adapted recipe from RealSimple | November 2013 • 1 cup pearl barley • 1 small head cauliflower, cut into florets • 1 tablespoon celery seed • 6 tablespoons olive oil • Kosher salt and freshly ground black pepper • 1 handful torn radicchio • 4 ounces salami, diced • 2/3 cup chopped Manchego cheese • 3 scallions, sliced (white part only) • 2 tablespoons sherry vinegar 1. Cook the barley according to the package directions; drain and set aside. 2. PREHEAT OVEN to 450˚F 3. Toss the cauliflower, celery seed, 3 tablespoons of the olive oil, and 1/2 teaspoon each salt and pepper on a baking sheet with 1-inch sides. Roast, tossing the cauliflower one or twice, until golden brown; about 16 to 18 minutes. 4. Combine the barley, roasted cauliflower, radicchio, salami, Manchego, scallions, vinegar, and remaining 3 tablespoons olive oil in a large bowl. Season to taste with salt and pepper. 5. Serve either warm, or at room temperature. TAKE a LOOK:
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This is what I believe most Minnesotans live for -- summer! And after what seemed like a winter and spring that would never end, it is now time to celebrate the outdoors. I bike as often as I can, work in my garden every day, and try to dine on the patio as much as possible. I just hosted a dinner for friends that I have meant to do for a long, long time. And, hopefully, I have more of these dinners still ahead during this short span of warmth we now enjoy. Pipi believes that if she positions herself below a dining table, she will reap huge rewards. As I've mentioned before... this is my favorite soup, EVER! I know... you need to plan ahead with this soup. There are several steps involved. But you will be SO rewarded! And a warm, summer's evening is the ideal time to serve this chilled soup with amazing flavors. (I have left-overs!) SERVES 6 For Spice Mix: • 2 tablespoons chili powder • 1 tablespoon salt • 1 tablespoon sugar • 1 tablespoon onion powder • 1 tablespoon garlic powder • 1 teaspoon cumin • 1/8 teaspoon cayenne • Six 6-ounce pieces salmon fillet • 1/2 cup tomato juice • 2 tablespoons balsamic vinegar • 1/4 cup olive oil • 1/3 cup finely chopped vine-ripened tomato • 1/2 pound mixed baby lettuces Make Spice Mixture: 1. Stir together all spice mixture ingredients and reserve 1 1/2 teaspoon for vinaigrette. 2. Divide remaining spice mixture among salmon pieces, rubbing into fish and arrange fish in one layer in a shallow dish. Chill fish, covered, 2 hours. PREPARE GRILL 1. In a bowl, whisk together tomato juice, vinegar, and reserved spice mixture and add oil in a steady stream, whisking until emulsified. 2. Grill fish until just cooked through. 3. While fish is cooking, in a bowl toss tomatoes and lettuces with enough vinaigrette to coat lightly and divide among 6 plates. Divide salmon pieces among plates and pour remaining vinaigrette around each serving. And if you're wondering... I made THIS for dessert. TAKE a LOOK: Other than my garden looking like it's early May instead of early June, I composed an alfresco meal with produce from my vegetable garden (as best I could). And with another bumper crop of rhubarb this spring, you probably have a very good idea of what took center stage in our meal. • Champagne with Rhubarb Syrup • Salted Butter, Radishes, and Baguette • Dry-Rubbed Pork Tenderloins with Rhubarb Chutney • Seared Broccoli • Double Corn Muffins • Roasted Rhubarb with Candied Ginger Shortcake The Roasted Rhubarb with Candied Ginger Shortcake is reinvented from previously-posted recipes. Our main dish was dry-rubbed, grilled pork tenderloins served with a rhubarb chutney loaded with fresh ginger and golden raisins. For dessert I oven-roasted rhubarb drenched in orange zest, fresh orange juice, and a generous splash of Grand Marnier. I took the thick, left-over juices from both the chutney and roasted rhubarb and strained them, giving me a delicious, rosy syrup that we mixed with champagne. We served that with European salted butter on baguette slices that were then topped with French Breakfast radishes from my garden. All left-over syrup is now being mixed with sparkling water for a refreshing drink after working outdoors or biking. The spicy ginger in the syrup gives it a nice little kick! Pipi enjoying spilled grilled pork juices > Bon Appetit, Pipi! Roasted Rhubarb with Candied Ginger Shortcakes Shortcakes: • 2 cups all-purpose flour • 1/4 cup granulated sugar • 1 tablespoon baking powder • 1/2 teaspoon salt • 1/2 cup unsalted butter, cold, cut into small cubes • 1 large egg • 1/4 cup whole milk • 5 tablespoons heavy cream • 1/4 cup candied ginger, small dice • Additional whipping cream for brushing scones • Coarse sugar, for sprinkling • Sweetened whipped heavy cream, for serving 1. Preheat oven to 425˚F. Line a small heavy baking sheet with parchment paper and set aside. In the bowl of a food processor, combine the flour, 1/4 cup sugar, baking powder and salt. Pulse until blended. Add the butter and pulse again until the butter is the size of small peas. 2. In a large bowl gently whisk together by hand the egg, milk and 5 tablespoons heavy cream. Add the flour-butter mixture, along with the diced candied ginger, and stir together with a fork just until combined. Gather dough together and on a lightly-floured work surface, pat the dough into a round about 3/4 of an inch thick. Try to work the dough as little as possible. Using a 3-inch round biscuit cutter, cut 4 rounds and transfer to a parchment-lined heavy baking sheet. Gather together the remaining dough and cut 2 more rounds. 3. Brush the tops of the 6 scones with the 1 tablespoon heavy cream and sprinkle with sugar. Bake in the middle of the oven for approximately 14 minutes or until golden. I found, the 2 times I baked these scones, that the bottoms will become quite dark. A heavy baking sheet is recommended. Cool the scones briefly on a wire rack before splitting and filling with the roasted rhubarb. Roasted Rhubarb: • 3 cups fresh rhubarb, cut into 1-inch pieces • 1 cup sugar • 1/3 cup fresh orange juice • 1 teaspoon grated orange zest (preferably organic • Splash of Grand Marnier 1. Prepare rhubarb: In a baking dish combine rhubarb, sugar, orange juice, orange zest, and splash of Grand Marnier. Cover and bake in a preheated 350˚F oven about 20 minutes, or until rhubarb is just tender. Keep rhubarb chunks intact; do not break up by stirring. Remove from oven. Assembly: • Split the scones. Layer the roasted rhubarb along with the sweetened whipped cream. TAKE a LOOK: My daughter's wedding is approaching... approaching quickly. I wake in the middle of the night far too often, thinking about everything that is still on my to-do list. And as you can see... Pipi's dress has yet to be finished. It's still in the planning stages. Hmm... just a skirt? Or do I add a tulle bodice? Lots to think about. Little time. Whatever the end result, I'm certain she will be ravishing. TAKE a LOOK: • + • + • + • + • My ANTIQUE-of-the-WEEK sister Susan flew into town to host a bridal shower for my daughter. I made the food... My daughter was greeted with congratulatory kisses by the guests. Appetizers were served on the deck. The table for dining was set up on the patio and crowned with a canopy to protect the guests from the slight possibility of rain. • Melon, Prosciutto, and Fresh Mozzarella Skewers • White Bean Spread with Pita Crackers • Tapenade • French La Petit Crème with Sour Cherry Spread and Walnuts • Iced Tea and Lemonade • Cuvée Catherine Rosé d Anjou • Radish Sandwiches • Seared Haricot Vert • Chicken Salad with Wild Rice and Watercress • Lemon-Lime Mousse with Fresh Strawberries • Cookies A beautiful day spent with wonderful friends! The main course was a salad of chicken, wild rice, and watercress with a tarragon vinaigrette. I have been making it for years with no recollection of where I found the recipe. :: Chicken with Wild Rice and Watercress INGREDIENTS • 1 cup wild rice • 1 1/2 cups water • Salt • 3 cups diced, poached chicken • 1 cup watercress leaves • 1/2 cup thinly-sliced green onions • 1/2 cup diced celery • 1/2 cup toasted, blanched almonds TARRAGON VINAIGRETTE • 1/2 cup olive oil • 1/4 cup white wine vinegar • 1 tablespoon chopped fresh tarragon • 1 teaspoon kosher salt • 1/2 teaspoon freshly ground pepper Rinse the rice under cold water. Place in a saucepan of salted water and bring to a boil. Reduce to a simmer and cook until tender, about 25 to 35 minutes. Rinse the rice under cold water and drain well. Transfer to a large bowl. Add the chicken, watercress, green onion, and diced celery, mixing gently. When ready to serve, top with the toasted almonds. TO MAKE THE VINAIGRETTE Slowly whisk the oil into the vinegar. Stir in the tarragon, salt, and pepper. Pour a small amount of the vinaigrette over the chicken salad and mix gently. Add additional vinaigrette until the salad is evenly coated. You will probably not need all of the vinaigrette. SERVE THE SALAD SLIGHTLY CHILLED TAKE a LOOK: I love my dog. The French love their dogs. I have never had one person in France tell me "no" when I ask if I can photograph their dog. Isn't this a sweet little guy, hanging out on rue St. Paul in the Marais? If French dogs are not shopping with their owner... waiting for their owner... questioning their owner... strolling through the market with their owner... or manning the shop with their owner... well, then... they are probably relaxing at a café with their owner. Ahh.... the feel of the wind blowing through your fur while driving down rue St. Dominique on La Rive Gauche. I have the feeling this dog leads a very nice life in Paris. I think many dogs lead very nice lives in Paris. I'd like to request being a Parisian dog in my next life. He seems happy. I am certain the French would not subject their dogs to this kind of humiliation. My Pipi won't even smile for the camera. Is it really that painful? Oh Pips... you just have to wear the triceratops costume for a few hours on Halloween! That's it! I'll put it away after that. You never have to strap this to your head again! Promise. TAKE a LOOK: My almost ripe tomatoes (that I wait all year for!) are missing! One guess who did it. Pipi has guilty written all over her face! TAKE a LOOK: You knew this would be coming; it was inevitable. You may have seen this first course of Sautéed Frog Legs with Tomato Garlic Butter written on my kitchen chalkboard; part of the menu for my recent fall dinner. (Pipi will be a frog prince(ess) for Halloween this year. What are the chances of that ?!) The fact that these frog legs reminded me of the hind quarters of my French Bulldog, Pipi, did not deter me. I took a deep breath and forged ahead. Actually... these frog legs were excellent; the result of a great recipe, I'm certain. The fact that every one of the 6 people seated at the dinner table cleaned their plates, strongly confirms this. And, I was still able to use summer heirloom tomatoes for this dish! ÷ Sautéed Frog Legs with Tomato Garlic Butter÷ adapted from a recipe by Emerille Lagasse • 1 pound of large frog legs • Essence, recipe follows • 1 cup flour • 1/4 cup of Garlic Butter, recipe follows • 1/4 cup minced shallots • 1/2 cup chopped fresh tomatoes, peeled and seeded • Salt • Freshly ground black pepper • 1/2 cup dry white wine • 1 tablespoon finely chopped fresh parsley leaves 1. Cut the frog legs in half. Season the frog legs and flour with Essense (I didn't use quite all of the Essence. It's your call on whether or not you want to use all of the seasoning). Coat the frog legs with the flour, shaking off any excess. In a large saucepan, over medium heat, melt the garlic butter. Add the frog legs and sauté until golden, about 6 to 8 minutes. Add the shallots and sauté for 1 minute. Add the tomatoes and season with salt and pepper. Continue to sauté for 1 minute. Add the wine and continue to simmer for 2 minutes. Stir in the parsley. Remove from the heat and serve. Essence (Also known as Bayou Blast) • 1 1/4 tablespoons paprika • 1 tablespoon kosher salt • 1 tablespoon garlic powder • 1/2 tablespoon black pepper • 1/2 tablespoon onion powder • 1/2 tablespoon cayenne pepper • 1/2 tablespoon dried oregano • 1/2 tablespoon dried thyme 1. Combine all of the ingredients. Garlic Butter • 1 stick (8 tablespoons) unsalted butter, at room temperature • 1/8 cup finely chopped garlic • Salt • Freshly ground pepper 1. In a mixing bowl, combine the butter and garlic until smooth. Season with salt and pepper. Transfer the garlic butter to a ramekin and refrigerate until needed. YOU MIGHT ALSO LIKE: |
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