Potato and Apple Soup 09/27/2009
 I'm shifting gears. I'm moving away from the outdoor grill and from searching my vegetable garden for tonight's dinner. I'm ready for meals that can be made in one pot on top of my stove. I'm anxious to turn on the oven, not only to bake, but to take the chill out of the air. I've been eying this recipe for Potato and Apple Soup all summer; waiting to pounce on it once hot soup for dinner no longer sounded oppressive. And this was just the ticket! It's a soup that will ease you into fall - light and crisp. And a wonderful way to introduce locally-grown apples into your menus. Potato and Apple Soup accompanied by Cheddar Dill Biscuits - get recipe ∞ Potato and Apple Soup ∞ Canadian House & Home | October 2008 • 2 teaspoons butter • 2 teaspoons olive oil • 1 onion, roughly chopped • 1 apple, peeled, cored and roughly chopped (suggestions: Empire, McIntosh, Spartan) • 1 pound (about 2 large) potatoes, peeled and cubed • 1 clove garlic, finely chopped • 3 cups organic chicken stock • 1 cup sweet apple cider • salt and freshly ground pepper to taste • grated extra-sharp cheddar, to garnish • sautéed diced apple, to garnish 1. Heat butter and oil together in a large pot on medium-hi heat until butter is melted. Add onion, apple and garlic and cook, stirring occasionally until golden and slightly caramelized, about 10 minutes. 2. Add potatoes, chicken stock and cider and bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, about 20 minutes. 3. Purée soup in batches in a food processor or blender until smooth. Add salt and pepper to taste and garnish with cheddar and sautéed apples.  Ratatouille Strata with Lamb and Olives 09/02/2009
  There were more out-of-town visitors this past weekend. My family was in town. The Ratatouille Strata with Lamb and Olives is a perfect dish to serve when you have guests since it can be assembled ahead.  It's also perfect for this time of year--especially if you have a garden full of tomatoes, eggplant and peppers, as I do.  Add a green salad or fresh fruit and you've got brunch or, as we ate it, dinner on the patio (surrounded by roaring fire pits -- it was quite the chilly evening). Ratatouille Strata with Lamb and Olives recipe by Max London | Food & Wine Magazine • One 16-ounce loaf olive bread of sourdough bread, cut into 1-inch pieces • 1 1/2 cups milk • 1/4 cup plus 2 tablespoons extra-virgin olive oil • 2 onions, halved lengthwise and thinly sliced crosswise • 4 large garlic cloves, minced • 6 large plum tomatoes--peeled, seeded and coarsely chopped • 1 cup Nyons or Calamata olives, pitted and coarsely chopped • 1/4 cup finely chopped fresh basil Salt and freshly ground pepper • 1 pound ground lamb • 2 small zucchini, cut into 2-by-1/4-inch strips • 1 red bell pepper, cut into 2-by-1/4-inch strips • 1 yellow bell pepper, cut into 2-by-1/4-inch strips • 1 medium eggplant (about 3/4 pound), peeled and cut into 1/2-inch dice • 6 large eggs, lightly beaten • 2 cups heavy cream 1. In a large bowl, toss the bread with the milk. Let soak, stirring occasionally, until moistened, about 30 minutes. 2. In a large, deep skillet, heat 2 tablespoons of the olive oil until shimmering. Add the onions and cook over moderately high heat, stirring frequently, until golden brown, about 10 minutes. Add the garlic and cook until fragrant. Add the tomatoes and cook, stirring frequently, until the sauce is thick and most of the liquid has evaporated, about 6 minutes. Stir in the olives and basil and season with salt and pepper. 3. In a large skillet, heat 1 tablespoon of the oil until shimmering. Add the ground lamb, season with salt and pepper and cook over high heat, stirring occasionally, until cooked through and lightly browned, about 8 minutes. Add the lamb to the tomato sauce. 4. Wipe out the skillet. Add 2 tablespoons of the oil and heat until shimmering. Add the zucchini and bell pepper strips and cook over high heat, stirring occasionally, until crisp-tender, about 10 minutes; stir the vegetables into the tomato sauce. 5. Wipe out the skillet again. Add the remaining 1 tablespoon of oil and heat until shimmering (Here I added additional oil to keep eggplant from sticking to the pan). Add the diced eggplant and cook over high heat, tossing frequently, until very tender and deep golden, about 8 minutes. Stir the eggplant into the tomato sauce. 6. Preheat the oven to 350˚F. Lightly oil a 3- to 4-quart glass or ceramic baking dish. Arrange half of the soaked olive bread in the baking dish. Spread the ratatouille evenly on top and cover with the remaining soaked olive bread. 7. In a medium bowl, mix the eggs with the cream and add a generous pinch each of salt and pepper. Pour the custard evenly over the top layer of bread and let stand for at least 20 minutes. 8. Bake the strata for 1 hour and 15 minutes, or until the custard is set and the top is golden brown. Let stand for 10 minutes before serving. MAKE AHEAD: The ratatouille strata can be prepared through Step 7 and refrigerated overnight. Bring to room temperature before baking. * I cooked the vegetables and lamb on Day 1, assembled the strata on Day 2, and baked the strata on Day 3. SERVES 6-8  Fortunately, I have a daughter who reminds me that, just because I like something it doesn't mean others will. We invited people this past weekend for Sunday brunch. We did not know the people. We all had a connection to the "French Boy" that was still visiting this past weekend.  In August, the majority of my cooking is dictated by what's growing in my garden. Right now I have beautiful lettuces; the result of a very cool summer.  And look at these beets! The bright red are Chioga; the darker ones, Detroit Red.  I roasted the beets, then diced the dark red and sliced the Chioga. Could there be anything more magnificent? This platter is awaiting a drizzle of a vinaigrette and a sprinkling of Maytag Blue cheese and toasted walnuts (get my recipe here). I also assembled and baked two tomato tarts. We dined on the patio.  Luckily, the night before the brunch my daughter told me I had to have something to eat besides the tomato tarts and the beet salad. Even tho' I would be perfectly happy eating that, others may not like it. She was right... our guests were obviously not tomato and beet lovers (go figure!). They did, however, devour the Baked Blueberry-Pecan French Toast. Baked Blueberry-Pecan French Toast with Blueberry Syrup Gourmet Magazine | June 1999 • a 24-inch baguette • 6 large eggs • 3 cups whole milk • 1/2 teaspoon freshly grated nutmeg • 1 teaspoon vanilla • 1 cup packed brown sugar • 1 cup pecans • 1/2 stick ( 1/4 cup ) plus 1 teaspoon unsalted butter • 1/4 teaspoon salt • 2 cups blueberries For syrup • 1 cup blueberries • 1/2 cup pure maple syrup • 1 tablespoon fresh lemon juice 1. Butter a 13- by 9-inch baking dish. Cut twenty 1-inch slices from baguette and arrange in one layer in baking dish. In a large bowl, whisk together eggs, milk, nutmeg, vanilla, and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day. 2. Preheat oven to 350˚F. 3. In a shallow baking pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Toss pecans in pan with 1 teaspoon butter and salt. 4. Increase temperature to 400˚F. 5. Sprinkle pecans and blueberries evenly over bread mixture. Cut 1/2 stick butter into pieces and in a small saucepan, heat with remaining 1/4 cup brown sugar, stirring, until butter is melted. Drizzle butter mixture over bread and bake mixture 20 minutes, or until any liquid from blueberries is bubbling. 6. Make syrup while French toast is baking: In a small saucepan cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve into a heat-proof pitcher, pressing on solids, and stir in lemon juice. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving. Panzanella with Beans 08/04/2009
 Postings during the upcoming week might be a bit erratic. You see, I've started another project. We have a visitor coming and I'm madly sanding woodwork, repainting, and cleaning from top to bottom, our eldest daughter's former bedroom (Whitney, you are welcome to stay in that room whenever you want. It will always be your bedroom. But it also needs to serve as a guestroom when we have visitors). My youngest daughter, who is now 16, has been in a French Immersion school since age 5. This month we are hosting our first French student. He will be staying with us for 8 days, and since we did not know his name until last week, we have been referring to him as the "French, Eight Day Boy". We have become (I mean, I have become) so used to calling him "The French Boy", that I'm afraid I will I will call him "French Boy" to his face. I have to work on that... Anyway, I am making one last, huge push to get that spare room decent for our guest. This does not afford me much time to be in my kitchen. Last night, after sanding woodwork the entire day, I ate a frozen pizza from Costco (along with a nice chilled glass of white wine). I probably shouldn't admit that I occasionally will eat a frozen pizza from Costco. But actually, after being in that dusty bedroom all day, and tired when I finally decided to call it a day, that frozen pizza hit the spot! I made this recipe for Panzanella with Beans this past weekend, when I did spend an entire day in my kitchen. My only disappointment with this salad was that it was made with purchased tomatoes. I am STILL WAITING for my heirlooms to ripen. Panzanella with Beans from ? • 3 tablespoons red wine vinegar • 1 1/2 tablespoons extra-virgin olive oil • 1/4 teaspoon salt • 1/4 teaspoon coarsely ground pepper • 1 garlic clove, minced • 2 cups chopped tomato (about 1 pound) • 1 cup chopped, seeded, and peeled cucumber • 1/2 cup chopped green bell pepper • 1/4 cup chopped red onion • 1 (15-ounce) can garbanzo beans, rinsed and drained • 4 cups ( 1/2-inch) sourdough bread cubes, toasted • 1/2 cup chopped fresh parsley • 1/4 cup chopped fresh basil • 1/2 cup crumbled feta cheese 1. Combine first 5 ingredients in a large bowl. Add tomato and next 4 ingredients, and toss to coat. Marinate at room temperature for up to 2 hours. 2. Add bread, parsley, and basil; toss gently to coat. Sprinkle with the feta cheese, and serve immediately. Buttermilk Currant Scones 08/02/2009
 I woke up this morning craving cranberry almond scones. I decided to bake myself some for breakfast... if, that is, you still consider it breakfast, having gotten up at 6 a.m. and it was now 11:00. Point is, I wasn't going to rest until I ate a homemade scone. When I reached into my cupboard for the dried cranberries, I pulled an empty jar from the shelf. O.k... I'd have to redirect my craving. I did have a full box of currants, so currant scones it was. If at all possible, I like my currant scones with crème fraîche and strawberry preserves, but unfortunately, neither was in my refrigerator this morning. They were pretty good, nonetheless. Buttermilk Currant Scones adapted from a recipe in The New York Time Cookbook • 2 cups unbleached flour • 2 tablespoons sugar • 3 teaspoons baking powder • 1/2 teaspoon salt • 5 tablespoons cold, unsalted butter, cubed • 1 large egg, room temperature • 3/4 cup buttermilk • 1/2 cup currants • cinnamon, for dusting, optional 1. Preheat the oven to 425˚F. 2. Whisk the egg and buttermilk in a large mixing bowl. Set aside. 3. Combine the flour, sugar, baking powder and salt in the bowl of a food processor. Pulse several times. Add the butter and pulse until butter is the size of peas. 4. Combine the flour mixture with the egg and buttermilk. Add the currants and stir, quickly and lightly, until no flour shows. Flour your hands, and gently knead the mixture in the bowl, about 10-15 times. Cut the dough in half, and place on a parchment or silpat-lined baking sheet. With lightly floured hands, pat each halve into a disc about 1/2-inch thick. Cut each disc into 4 wedges, and with the blade of the knife, move each wedge so the sides do not touch. Sprinkle scones lightly with cinnamon. 5. Bake on the middle rack of the oven for approximately 16 minutes, or until a deep golden brown. 6. Remove from oven and place scones on a cooling rack. 7. Serve scones with crème fraîche and strawberry preserves. Belated Birthday Donuts 05/30/2009
  Friday was my daughter Whitney's 24th birthday. A couple of days before, I called her and said she should stop by the house early. I would make her donuts for her birthday breakfast. Well, she did stop by. And she stopped by early. But I had gotten busy and never made the pizza dough, which is what I use to make donuts. I apologized... profusely, and told her that if she stopped by early on Saturday there would be donuts. Lucky for me, there were.   I use this pizza dough recipe and after the 2 hour rise, let the dough rest, covered in the refrigerator overnight. Roll it on a lightly floured surface. I think it helps to let it rest a bit during rolling. Cut with cookie cutters and place on a lightly floured sheet of waxed paper. I had about 3 to 4-inches of canola oil in a large enameled cast iron Dutch oven which I heated to medium high and then reduced slightly. Use the little donut holes to test the temperature. They will drop to the bottom, but should then immediately rise to the top. It is just a matter of seconds, really, before they are ready. They will start to brown quickly so watch closely. You just want them to start turning a golden color. If left too long the dough will be tough. Remove from the oil and place onto a cooling rack for just a minute. Drop, while still hot, into a bowl of cinnamon sugar. Enjoy immediately! The Rhubarb's Ready! 05/07/2009
 I'm afraid my posts will be a little erratic the next couple of weeks. My head is spinning from all I have to do. I'm in the garden part of the day, in the kitchen some of the day, running errands, starting projects that I shouldn't be starting, and right now Pipi is giving me a dirty look because I mentioned a "walk" about thirty minutes ago. We haven't done that yet. I did, however, get some muffins made and I also have my first rhubarb tart of the season in the oven right at this moment! My rhubarb is finally at an acceptable size. If things go as planned, I'll have a great Italian salad to show you tomorrow. Keep your fingers crossed! SUNDAY MORNINGS at MY HOUSE-- a classic 05/02/2009
 Doesn't everyone have a recipe for banana-chocolate chip bread in their baking repertoire? This is the one I've been making recently. I like the fact that most of the ingredients are whipped up in the blender before mixing with the flour. I found a package of eight little loaf pans, 3-inches by 1 1/2-inches, that were made in Holland. I love serving everyone their own little loaf of bread. Tomato Gougère 03/23/2009
 I ate these alongside a platter of asparagus. A very nice pairing.  Tomato Gougère PAIN PERDUE--brioche part 2 03/10/2009
 The nagging temptation is gone. The brioche has all been eaten. After making the chocolate chip brioche and the large brioche in the fluted pan with leftover dough, we are now brioche-free. There is nothing harder for me than to walk past a table piled high with brioche delicacies. The strong, rich smell of butter remains days after baking. But I took care of that. My daughter had a day off from school yesterday and didn't need to rush out the door. I was able to make Pain Perdue (French toast) for breakfast. I sliced the remaining brioche and let it soak briefly in a mixture of 2 eggs, milk to thin, a large pinch of cinnamon and the grated zest of one organic orange. After browning in a skillet with melted butter, the toasts were sprinkled with powdered sugar and drizzled with maple syrup.  I ate the last two slices of brioche, toasted. |  Passions
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