Stuffed Peppers for dinner!
Don’t you love bell peppers, and to stuff them with something healthy and delicious makes them even better.
I have some pepper planted outside this year. We’ll see what they produce. I’ve also planted some shishito peppers and I’m really hoping they produce big time; also trying some okra, and cherry tomatoes in our tiny back yard garden at our tiny house here in Round Top.
My mother always made stuffed peppers with cooked rice mixed with the hamburger meat on the inside and I loved them that way and still make them occasionally. Sometimes I can shut my eyes and see her cooking in the kitchen and smell the food I remember her cooking. There’s this one song, “The Wayward Wind”, I still remember playing in the background from a transistor radio while she is cooking. Do you have memories like this?
Redfish with lots of butter!
I guess by now you know if you don’t want to read a bunch of text you can simply scroll through this “no ads” food blog and find the recipe. I, too, get tired of scrolling forever trying to find a recipe and seeing an ad every other paragraph. I have no ads for two reasons, first, I could never figure out how to get them on the blog and secondly I do this purely as a hobby. When, I’m not baking at Lollitop Sweet Shop with son, Paul I may actually find time to fire up some new dishes at home.
This recipe I found while searching for New Orleans fish recipes (nola.com). I love looking at different city’s newspapers that I can find on line for their regional cuisine recipes. I usually pick cities like Louisville (lived there), San Francisco (been there), NYC (been there too) and southern cities like Savannah, Charleston, New Orleans. It’s also fun to come across really good restaurants and I will pick through their menu to find something I might want to recreate. I still have an idea for a dish we had in Aux Baux France in 2012 at Le Varietes (and it is still on the menu; must be a favorite) for Poulet Sauce Tapenade Verte. It was a beautiful chicken dish with stacks of green and black tapenade and served with a tower of red rice (which I have).
In the beginning there was sugar!
So how do I go about telling you about the sweet shop? Well, in the beginning there was sugar, flour, butter and lots of eggs. And, what appeared the next day? Well, cookies, muffins (sweet and savory), pies, and cakes. That was just the first week back in October.
My son, Paul and daughter-in-law Brooke are opening Round Top Brewing and back in October they had the chance to open Lollitop Sweet Shop right next door to the brewery. I have always liked food and even when I was a kid my twin sister and I would play restaurant and we had our own little order check pads (see picture below). I’m always up for a challenge in the kitchen and did we ever have one this past March show. Most days we went through about 9 dozen eggs (from Yonder Way Farm) before 10:30 in the morning. Yonder Way have the most beautiful eggs and the orangeyest (is that even a word) yolks I have ever seen. Those eggs really changed our products after we switched to pastured eggs. I’m sure we went through more than 10 pounds of butter a day and the flour we get in 50# bags. Brooke will tell customers when they come in that we are a Sweet Shop (candy) who likes to bake. Our kitchen is about 12×12 and has two Vulcan ovens and believe me we take advantage of ever square inch of wall space for shelves.
(It’s been a while since my last post (if anyone is still there) and my NEXT post I will give a look at what our life was like during the antique show. 12 hour days and most of the time I was too tired to cook when I got home and definitely too tired to try a new delicious recipe for this blog.)
Can’t say I was ever a cauliflower fan in my earlier years. That would be decades ago! I don’t remember my mother or grandmother ever cooking cauliflower. I’m not sure why because my dad had the best garden around and grew just about anything he could think of; even Jerusalem Artichokes and who the heck knew what to do with those things back then.
Over the years I’ve done some delicious things with the funny looking head. My Tomato and Cauliflower Soup recipe is one of those recipes that is pretty to look at and delicious to eat. My Cauliflower Potato Salad is infamous with my friends; although now I add one potato to the mix for flavor and texture. I’ve done Cauliflower Steak and Onions before but I have to say I like this Lemon Basil Cauliflower “Steak” better.
Once I found a beautiful head of purple cauliflower (and purple is my favorite color) and couldn’t resist making my Pasta with Purple Cauliflower and Walnut Cream Sauce. There are many other cauliflower dishes on my blog you can “search” for but before I quit telling what I’ve done in the past you have to take a look at my Winter White Soup which is one of my favorite cream soups.
A waffle-less waffle!
I love a good waffle and my waffle with bacon is to die for (I really don’t like that expression but they are the best) but this waffle doesn’t get syrup or butter but could get a good cheese sauce or hollandaise sauce poured over the top after it comes out brown and crispy from your waffle iron.
When I first started this blog back in 2009 breakfast was my least favorite meal to post about. I don’t care for scrambled eggs and that’s about all my husband wants. He actually use to scramble his eggs (before work, before he retired) in the microwave. Ugh!. So I started experimenting with egg dishes and I have to say I have some pretty fantastic “brunch”, “breakfast” recipes here. Take a look around in the “Morning Foods” section when you get a chance.
For this recipeI used my Belgium waffle maker (All-Clad). Most of my 52 (almost) years of marriage I had a normal thin waffle maker that was the flip type that the plates could be reversed for a grill top. But after getting this All-Clad back in my “working for Williams Sonoma days” I learned to like the thickness and crispness that the Belgium waffle maker gave to the finished product. So, if you don’t have the thicker waffle maker give your other one a try. If you don’t have one just try pour the mixture into a pan and baking.
Who doesn’t like a good Frico! (Cheese crisp)
Cheese, bacon, jalapeño — who could not like any appetizer with those ingredients and how could you make an easier appetizer than this recipe for a very thin and crisp bite to go with your favorite cocktail or glass of wine.
I don’t want to talk about the pandemic ( or the fact I have had my first shot) or the freezing temperatures or anything else that I don’t have any control. When things don’t go the way I would like them to I cook and I cook and I cook then I may make a cocktail or two.
Ya say “what’s a frico” ? Well it is a dish from Italy the consist mainly of heated cheese that melts and turns into a lacy crisp. There is a version that is thicker made with potatoes, onions and other vegetables but the one I’m making is another version that I think most Americans probably make and it is simply a thin layer of shredded cheese added on a hot frying pan and cooked until the cheese becomes slightly crispy. While warm, the frico can be molded into a bowl or little cup where you could add toppings etc. I’m going to have to try the other version sometimes because it looks like a thick potatoey pizza.
What became of that ugly sweater?
I never really owned an ugly Christmas sweater. In fact, I never liked to put on a heavy sweater or any type of clothing that was heavy. Oh, could I use a few of those now in this freezing weather here in Texas. I hope everyone is staying warm and have power So far (fingers crossed) we have not lost power in Round Top.
So, back to the ugly sweater cookie. For Christmas 2018 we rented a house on Lake Travis in Austin. All three of our kids and their spouses and their (2 each) boys (grandsons) came. I had planned ahead for cookie decorating and even made cookies in shape of the Catan game board for the kids to help decorate for their uncle Scott’s Christmas birthday. And, of course, we did all our normal “Michie” cookie of everything from escargot to chocolate martinis.
Perfection is something I long for and have yet achieved. Looking back at these pictures today, who would have ever though that we would be baking/selling cookies at Lollitop Sweetshop here in Round Top, Texas. Decorating cookies have never been my cup of tea because I’m not good at it. Paul and I are getting much better since these cookies were decorated back in 2018 and we have moved on to experimenting with royal icing. What’s next? Who knows. If it looks good and taste good you will probably be seeing it at Lollitop.
Been decades but I still like this recipe.
So you are wondering how many ways can one possibly do beef stroganoff. Well, I couldn’t find many recipes that veered off the traditional recipe.
All I knew when I started this recipe was I wanted to use our leftover delicious bone-in ribeye steak that we had for Christmas dinner. We had bought these steaks and some other meats at Eckermanns Meat Market in Fayetteville (TX) (my now go-to for delicious meats and sliced pork belly that I love).
My daughter, Alexis, had brought me some trofie shaped pasta on her first visit to see us after our move to Round Top. I guess I was complaining too much I couldn’t find certain things that was easy to pick up in The Woodlands. Now I know (I already knew this) if I can’t find it, then I can order it probably from Amazon.
This cocktail was named after me!
I want to wish everyone a Happy New Year and thank you for following my blog and instagrams (@rosemaryandthegoat and @roundtopjourney). Let’s all hope this year will be one of our best. We are going on six months living here in Round Top and enjoying every minute of it except I would like to see people’s faces that come into Lollitop Sweetshop.
So, why is this cocktail named after me. Well, my mother always said I had to have the last word and my husband says the same thing. I guess that is a little bit true. BUT, if I know I’m right, I’m just not going to quit talking.
I can’t quit talking now or you won’t know about this green drink. This cocktail was one of the first pre-prohibition drinks to lead the cocktail revival of the early 1900’s. It was rediscovered by a Seattle bartender Murray Stenson who had seen the drink in an old copy of Bottoms Up! (1951), made it, liked it and then in 2004 put it on his menu at Zig Zag Cafe. This cocktail is made up of equal parts of all the ingredients. The Last Word cocktail falls into the same category as one of my favorites, The Aviation; a cocktail from long ago that found its way back to a bartender’s list of cocktails.
Who doesn’t like pancakes?
I want to wish everyone a very Merry Christmas and a Happy New Year. Hopefully we will not be wearing these mask too much longer because I would like to meet all the people I’ve been seeing I Lollitop Sweet Shop without mask. Who can remember a pair of eyes and put with a name anyway.
A couple of summers ago when we had a whole summer of celebrating our 50th anniversary which started with all our kids in Turks and Caicos and then in August, we went to Niagra on the Lake (just the two of us) then Montreal and the Quebec City and made our way back through part of Vermont and upper New York.
While in Montreal for a few nights we had dinner one night at LeBremner which we passed up a couple of times trying to locate it before realizing that it is below street level and also had an alley entrance. It was dark and cave like inside and I knew we were going to have a fantastic dinner because I had research where to eat (I always do that) in all the cities where we would be staying. Anyway, long story short, everyone that had eaten there and written a review said you HAVE to have their pancakes for dessert and, of course, I have the chef’s recipe for those pancakes. I may keep that to myself just incase Round Top Brewing might sometime decide to serve pancakes for dessert.
I love grits!
I love grits and I love roasted tomatoes and who doesn’t love duck confit. This duck confit just happened to be given to me by my son Paul.
I’ve made confit the traditional way where the duck is covered with duck fat and cooked long and slow in an oven and I’ve made David Leboritz’s counterfeit duck confit where it isn’t cooked in fat (much cheaper) and is still just as tender. I loved using my son’s confit because I know he put a lot of tender loving care into making it.
All the years I’ve made cheese grits I’ve cooked some on stove top before adding in butter and eggs (to thicken) and then finish them in the oven. For this recipe I’m doing all the cooking on the stovetop and eliminating the eggs.
Since moving to Round Top I’m missing all my cooking utensils, pans and everything from my kitchen. (Update: we are now in our second/long term temporary and I have cabinet full (not all) of my cooking things) I think at least 60% of our boxes were from my kitchen, I have ever pan imaginable and every serving piece I could possibly ever need.
Wow, it has been a long time since I posted a recipe!
What’s new with us that has kept me from cooking (almost) or posting. Well, we moved from The Woodlands about three months ago; first into a short term temporary apartment (we loved the Dipples place and really miss their cows). and then (about 3 weeks ago) into our long term temporary until we build a house.