(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.
Not the time consuming two day project of a traditional cassoulet.
What is a cassoulet you say? Well if you like white beans then let me tell you about this cassoulet. No it isn’t a casserole it’s a slow cooked dish (maybe casserole would be a stretch) that contains meats like bacon, pork sausage, ham, pork skin, duck and can have goose or mutton.
Making a traditional (French) cassoulet would take you a couple of days at least. By the time you make your duck confit and prep everything and then cook for hours the next day, you have invested a lot of time into what you might think is just beans and ham. The first time I we made this (or Paul/Scott made it) we did the confit one day and we used dried beans and not canned beans. It gets stirred during the day while cooking so the crusty top layer gets pushed to the bottom. If you want to see their results look here.
I won’t go into more details in making the tradition version because this Cassoulet Toast is easy. I first saw the recipe at David Lebovitz’s site and was one he had made from Susan Spungen’s book The Open Kitchen. Susan is a cook, food stylist, recipe developer and author. I started following her on Instagram because of her food pictures and now I own her book and can’t wait to try some of her recipes.
Virus inspired weekend breakfast.
(Note: My post may be spaced a little further apart for a few weeks as we are packing and moving to Round Top. Looking forward to many new adventures there.)
Why virus inspired? Well since all this madness started a several months ago I’ve been trying not to waste anything. Normally we don’t like to eat leftovers but even my husband said “lets don’t waste our food”.
Digging through the freezer I found about a cup of chopped ham, some broccoli, had the mushrooms and always have eggs and milk so I whipped this up one weekend morning. Doesn’t every day feel like the weekend?
What are you doing these days for breakfast? Cereal, pancakes, waffles, something fancier. Well now’s the time to try one of my recipes from “morning foods” section. You have nothing but time so give one of them a try and if you do, leave a note (please) in the comment section.
Ever wonder what the saying Georgia Cracker meant? Well, I saw Paula Deen, during one of her quarantine shows, make this Georgia Cracker salad so I decided I had to find out where the salad got it’s name.
Georgia Cracker refers to the original American pioneer settlers of the Province of Georgia. The Georgia ranchers would drive their cattle down into the flatlands of central Florida to graze in the winter and would stop where the citrus groves began. In order to get the cattle’s attention they became very accomplished at cracking a bullwhip. There are a few other explanations but they aren’t as interesting.