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by on March 27th, 2015

Garlicky Greens

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Beautiful salad and so fresh tasting.

When I first saw that Nancy Fuller was having a show on Food Network (Farmhouse Rules) I didn’t want to watch because I felt she was taking over Paula Deen’s spot. After watching a couple of her shows I grew to like it. What’s not to like about a grandma making food for her kids and her grandkids and then watching them run all over the farm.

She catered for 20 years (hey, I did too), a chef, business woman and co-owner of Ginsberg Foods. Her farm is in Hudson Valley, New York and I love seeing the farm and her outings to get foods.

I changed just a few things in her recipe. I really like radishes and her recipe calls for 4; I used the whole bunch. Also, I didn’t want to cube my cheese or use yellow cheddar so I used a white cheddar and shaved it with a vegetable peeler. I also wanted a little bacon taste so I baked 8 slices of proscuitto until it was crisp and crumbled that into the already tossed salad. The salad dressing had three ingredients, sour cream, buttermilk and roasted garlic. Now, you can’t get much easier than that. Her recipe called for two whole heads of roasted garlic. I roasted two heads thinking there was no way I would need that much. So, at first I put only one head, tasted, (I hardly even tasted it) and it wasn’t garlicky at all so I added the second bulb of sweet roasted garlic. Don’t make the mistake of thinking you only need 2 cloves — roast the two “heads” and use them all.

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by on March 22nd, 2015

Peach and Raspberry Enchiladas with Creme Fraiche

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Cobbler like with some crunch.

A while back, with nothing to do, I was looking around on Pinterest. I know there are probably a million things I could be doing but not many I want to be doing. An Apple Enchilada recipe just jumped off the page at me and I was held hostage long enough to find the site it came from and “Pinned” this into my “try” list.

I’m not a huge apple fan and it’s probably last on my list of fruit favorites. So when I saw that Cornfed Momma‘s recipe suggested substituting peaches or cherries, I knew where I was going with the recipe — peaches and raspberries since I probably still have about 25 packages of frozen raspberries I bought back in the fall.

I love making creme fraiche and always wonder why anyone would pay $5 for it from the grocery when with a cup of cream and a little buttermilk and 24 hours you can have a cup of the delicious topping that can be used for anything; and instead of serving with ice cream like CM did, I’m using a cinnamon cream fraiche. 

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by on March 17th, 2015

Grilled Asparagus with Egg and Bacon

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Let’s hear it for St. Pat’s and a green vegetable recipe.

First day of Spring is March 20 but I couldn’t wait to make this recipe using one of Springtime’s favorite vegetables.

And, besides, it’s St. Pat’s Day and I had to do something green. Back in my husband’s college days at University of Missouri-Rolla St. Pat’s Day was a really big deal. Everyone started growing their beards months in advance for the big green holiday. At the time I would say the majority of the campus was engineers; so you imagine what their floats looked like, all mechanical with a different theme each year. I even remember one year stuffing tissue paper in the float to help.  The fraternity he was in served up green milk, green mashed potatoes, green beer; you name it, it was colored green.

So, what would St. Patty’s Day be without a green vegetable.

I happened up on this recipe after I download a new app “Tasting Table”.  On that site I read about bar food not to miss….. and Dirty Habit in San Francisco was one of them and I found this recipe from one of the chefs on the site. This is Chef David Bazirgan’s recipe and the sauce is his take on a gribiche sauce. A sauce gribiche is a mayonnaise-style cold egg sauce in the French cuisine. David did his version of a deconstructed gribiche and I really like the results which look much better than pictures I saw of a gribiche sauce which has pickles in it.

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by on March 12th, 2015

White Mash with Crispy Shallots

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White Mash, and you thought I was talking about white lightening I bet.

I wanted to make my Osso Buco again that we made for a dinner party a few months go, but without the potatoes. I still had stashed away in my refrigerator a rutabaga, turnip and half head of cauliflower that I picked up at the market last week. 

Ina Garten was just on Sunday Morning news program and since I hadn’t looked at her blog in a while I scooted over to it and looked around for something that resembled potatoes. Ina has a recipe called Mashed Yellow Turnips with Shallots and I decided to hijack that recipe and use my turnip, cauliflower and rutabaga for a mash topped with crispy shallots.

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by on March 7th, 2015

Frozen Fruit with Hot White Chocolate

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What’s not to like about Hot White Chocolate!

I’m sure most of you (wherever you live) are absolutely, unequivocally sick of all this snow, ice, rain, dampness, cloudy and gloomy days we are all experiencing this winter.

Well, I have a recipe for you. The frozen fruit will remind you of what you want to leave behind and that you are ready to move on to Spring. And the warm white chocolate smoothly flowing over and coating the frozen fruit, thawing it has it runs down the dish, should bring promise of all that melting snow you may be experiencing now. So, a little bit of winter, hopefully in our rear view mirrors, and Spring ahead of us.

What would I do without Ina Garten. I love watching her show and watching her gather her ingredients at her local markets. I had this dessert at my friend, Peggy’s, and knew I would be making it again; and I did, again, and again, and again. You can change up your fruits. My favorites are raspberries, blueberries, cherries, and blackberries. Any fruits can be used, just make sure you freeze them. (Strawberries freeze a little too hard for me, almost like ice cubes.)

The day I served this to my craft circle group (only seven of us in my section) I used frozen cherries, peaches, blueberries, strawberries and raspberries. Anyone that can’t eat the seeds simply use fruits without seeds like the cherries and peaches.

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