Wednesday, August 31, 2011

Monday Night Meatballs


I dedicate this post to my son, who survived every Monday night's meal,  while I strived to mimic my mother in law's wonderful Italian meatballs.  I'm sure it wasn't every week we had meatballs, but it sure seemed like it.  And, it was always on Monday night to seemingly coincide with football!   Hubby didn't mind as he pretty much grew up eating these little round morsels!  He would stand by his mom as she made them and sneak a few before she hid them for Sunday's dinner with the rest of the family.

I admit they are great but trying to replicate them was a difficult process.  I can't tell you how many batches I made that "weren't right".  Why didn't I ask for the recipe?  I actually stood with her in my kitchen as she made them.  (But they never turn out the same)  After many years we found out that she put garlic in the recipe.  And last week she confessed that she "sometimes" put breadcrumbs in them, too.  So, as the ingredients "leaked out" over the years, I finally came to the conclusion that I would make them the way I knew how, and that was going to be my recipe, period!  Thanks, Rina, for all the inspiration.  I think I've mastered your meatballs!

If you have a big family, you may want to double or triple this recipe.  They disappear quickly.  Makes about 20-24 meatballs.

Ingredients:

1 lb ground beef

1/2 - 3/4 cup grated Parmesan or Roman cheese

1 hamburger bun or French bread (wet the bread, squeeze the water out and crumble)

1 egg

2 garlic cloves, minced

1 small handful chopped  fresh Italian parsley

1 small handful chopped fresh basil

Mix the above, shape into balls, slightly larger than a walnut size.  Pour a little olive oil in a large 12 inch skillet and place the meatballs into the pan, turning as they brown.  When the meatballs are done you can put them into sauce or eat them plain.

I like the old saying, "Life is what you make it."  That applies to meatballs making, also!

Sunday, August 28, 2011

Tropical Bread Pudding


As I went on my long walk this morning, I couldn't help but notice the telltale signs of summer coming to an end.  Fall is right around the corner.  The aspen trees around the neighborhood have begun to change colors.  My mums are blooming and this year the sedum plants are starting their "blush" earlier than usual.  Perhaps we're poised for another long cold, snowy winter.  It's almost time for heartier soups and stews, but until  the snow flies, I refuse to give up those tropical summer flavors.

I'm a big fan of bread pudding and have a few recipes up my sleeve for the colder months.  Bread pudding is one of those comfort foods like mac and cheese and heartier soups.  To lighten this one up,  I used pineapple, coconut milk and Hawaiian sweet bread as a base.  It turned out surprisingly well! 

Ingredients:

4 cups Hawaiian sweet bread, cubed (You can use French bread, too)

2 cups cut up fresh pineapple

1/2 c lite coconut milk

1/4 c sugar

1/2 cup shredded coconut

1/2 tsp cardamon

1 tsp vanilla

1/2 tsp cinnamon

3 eggs, beaten

1/4 c pecans

2 Tbsp brown sugar

Preheat oven to 350. (375 for high altitude)

In a large bowl add the bread,  pineapple, coconut, sugar and coconut milk.  Stir and let it sit for about 20 minutes.  Then add the cardamon, vanilla, and cinnamon to the beaten eggs in a separate small bowl.  After stirring the egg mixture, add it to the bread mixture, add the nuts (optional) and pour it into an 11 x 7 glass pan that has been "pan sprayed".  Sprinkle the brown sugar on top and bake until firm - about 45 minutes.

Friday, August 26, 2011

Broccoli Slaw Delight


For many years cole slaw was a "turnoff" for me.  Why, you ask?  My first job was at a Kentucky Fried Chicken where I made and mixed the Colonel's wonderful side dish.  In my fashionable long food service gloves and long blond hair wrapped in a bun, I would literally dive into a large vat (looked like a large plastic trash can) and pour the secret dressing into bags and bags of cabbage.

I also prepared the mashed potatoes in a huge commercial mixer.  If you added the liquid first, and turned the machine on, the ingredients would whirl across the room and spatter anyone standing within a few feet of it.  And gravy making was another story...what a greasy mess!   When the main cook called in sick I was called upon to operate the commercial pressure cookers filled with loads of grease and skin scalding chicken.  Not my favorite!  My boss told me that if the timer went off,  you  had better release the pressure or it would explode sending grease and chicken everywhere!   What you do to pay the bills!   But my faithful cat , at the time, was always eager to greet me every evening, as I wreaked of chicken.  We both lived on a steady diet of chicken and cole slaw!

This cole slaw rendition has shredded broccoli but you can use regular cabbage.  It's a nice change from salad.

Ingredients:

3 cups broccoli slaw or shredded cabbage

1/4 c sliced almonds

1/4 c raisins

1 tsp ginger zest

For the dressing:

1/2 cup mayonnaise

1 tsp roasted garlic flavored vinegar

1 tsp horseradish mustard

1 tsp sugar

Make the dressing and reserve.  In a bowl add the 4 main ingredients, add the dressing and mix well.  Refrigerate for an hour or so.  This is great for that end of summer barbecue!  Serves about 4 people but can easily be doubled or tripled...do the math!

Wednesday, August 24, 2011

The Big Reveal - Kitchen Remodel


I find myself admiring my "new kitchen" from every angle and I love what I see!   The smooth sparkly granite mesmerizes me.  I can't believe its finished and all within 3 weeks, and mostly without a hitch.  The crew at Sierra Homes was amazing!  Our painter pretty much "hangs the moon".  He had quite a job transforming our sturdy oak cabinets.  My dad and his friend, Bud built these cabinets to last.  I struggled with the idea of painting over them, but to me, I'm preserving them for many more years to come!

With the addition of a gas cook top, I'm learning to cook all over again!  I haven't used gas since my first place when I was 18. (Just a few years ago!) So far I haven't burnt anything.  I needed to read the manual on how to microwave a potato last night.  It's fairly hi-tech, you know! It has buttons for the most frequently microwaved items, like popcorn, reheating, and potatoes.

Almost everything removed from drawers and cupboards during the remodel has been put back.  Just don't go into the extra bedroom!  That's a "holding" area for garage sale items and junk drawer "stuff".  As Scarlet O'Hara said, "Fiddle dee dee, tomorrow's another day".  I'll get to it later!

Again, I want to thank everyone, friends and family who helped us out.  We appreciate you more than you know!  I can't wait to have you all over for dinner, soon!

And now for the reveal!  Blindfolds off!

Before and After:


Microwave area


refrigerator area



Microwave area

refrigerator area

refrigerator area and sink area


  

Monday, August 22, 2011

Raisin and Walnut Sandwiches - A Re-post



Last year I wrote this post in honor of my grandmother's passing.  30 years, it's been and I still feel her presence in different ways.  Her influence has helped to mold me into the person I have become.  Of course credit is due to my parents and husband, too, as well as my own stubborn ways.  I didn't want the day to go by without remembering her.  Thanks Grandma, we sure had fun cooking, crawdad fishing, bus rides to see grandpa and our trip back to Minneapolis on the train.

*********************************************************


Yesterday was the 29th anniversary of my grandma's passing. I remember it like it was actually yesterday. We had just moved to Colorado when my dad called me with the news. I flew back to my hometown for the funeral. It seemed so somber for such a lively memorable person. These days we would have definitely celebrated her life with music, See's chocolate candy, and many anecdotes about her funny ways.

I was told she was quite the cook when she married my grandfather but her skills were wasted on him. He would gobble down anything served, but only after mixing the contents up on his plate and pouring on the salt and pepper. A real gourmet! Her skills, however were not wasted on me. I stood at her side always watching as she whipped up meals, mostly desserts! For lunch I would like to think she made tea sandwiches from an old French family recipe. How was I supposed to know that raisin and walnut sandwiches weren't French fare? Or maybe they were. I just remember her grinding all the raisins and walnuts by hand. And it was so much tastier than peanut butter and jelly.

Out of curiosity I googled "the sandwich" to see if there was a history to it and up popped a recipe with those ingredients but several more. 30 total for a sandwich. While I'm sure it is good, most people I know won't go to that much trouble for a sandwich!

If you're interested in a type of tea sandwich, this is great! Take 1 cup raisins, 1/2 cup walnuts and grind them with a mini food processor. Spoon in 2 tsp of mayonnaise. (derived from the French language). Then just spread on your favorite bread or toast. Voila!

That is what I made for lunch in honor of her. I think she made me do it; she speaks to me that way. (More about her stories in my book.) Thanks for all the great memories.....I miss you!

Saturday, August 20, 2011

Apricot "Nectar of the Gods" Pancakes


To celebrate my wonderful cousin, Kimberly's birthday today, I chose to make pancakes for breakfast.  Usually breakfast is cereal, yogurt, scrambled eggs or oatmeal.  Year's ago it was a tradition to make "cakies" for Sunday breakfast, but now it's simple fare.  That's good, too, because I am not a morning person, at all!  I need to ease into the day...

Many years ago while staying at my cousin's, her family and I would  wait our turn  for the next pancake to come off the griddle.  These weren't ordinary pancakes.  They had nectar of the God's for the secret ingredient.
That is, apricot nectar.  They obviously made an impression on me after all these years. 

I made them for my husband this morning in honor of Kimberly's birthday.   I added cinnamon to the batter for a different twist.  I actually like them better plain.   Why ruin a good pancake!   Being less than ambitious in the morning, I also used a pre-made pancake mix, the kind you just add you just add water, only apricot nectar was substituted.  Simple stuff!

So, happy birthday Kim!  Here's to you, may you have many more joyous years to come!

Thursday, August 18, 2011

Panzanella Penne - Pasta of the Month


The last couple of days have been spent putting my home back together.  With the kitchen remodel comes alot of fine particle dust in every nook and cranny, shelving cabinets and pantry, juggling food from one refrigerator in the garage to the new one.  I'm sure I have the longest hallway to the garage, or it seems that way.  I must have made 50 trips, there and back.  But, the kitchen is really looking great!

As I mentioned, we were invited to dinner at Paul & Cathie's Resort. (That's what we call it because it's absolutely gorgeous, evoking a calming resort-like feeling.)  We had a bit of rustic garlic and olive ciabatta type bread  which was left over, so I snagged it to create this pasta of the month for August.

I even made it more rustic by cooking this dish in the gourmet garage on one hotplate. (not recommended but doable!!)  To further the Tuscan experience, I air dried the bread slices, then cubed them.  Thanks, Nevada, for your lack of moisture.  You almost don't need a toaster in this part of the country!

Panzanella Penne

1-2 Tbsp olive oil

1/2 cup red onion, sliced

1/2 cup mushrooms, sliced (optional)

1 cup cherry tomatoes

1/2 fennel bulb, sliced

2 garlic cloves, cut finely

2 Tbsp butter

1 - 1 1/2 c any rustic Tuscan bread, cubed

1/2 box of penne pasta

 about 2 ladles of reserved pasta water

Parmesan or Romano cheese for garnish

Boil water for the pasta, salt and cook the pasta according to directions, usually around 11 minutes.  Reserve 2 ladles of the water, drain the pasta and set aside.

Heat oil in a large skillet.  Add the mushrooms and onions and cook until onions are soft.  Add the garlic, fennel, tomatoes and butter.   Continue to cook for about 5-6 minutes on medium high heat, stirring to mix the flavors.  Add the bread cubes.

Add the drained pasta to the skillet, along with the pasta water.  Mix thoroughly.  At this time you can add some cheese to the mix.  Serves 4 hungry adults!





Monday, August 15, 2011

Kitchen Remodel - Getting Down to the Wire


We are beginning week three of the kitchen remodel.  The granite is almost complete and I'm a happy girl.  Today the sink, faucets, cabinet doors, hinges, knobs, etc. are being installed as I speak.   Light fixtures, carpet tacking, baseboards, and appliance installation are in the near future.  I should be back in business by week's end, hopefully.

A peek at the granite


We were thankful for the dinner invites over the weekend.  Although, cameras were a bit intrusive, we enjoyed our dear friend's dinner, yard and friendship, immensely.  Their property is very zen-like, with tall pines, grasses and huge waterfall tumbling towards the patio area.  Beautiful, relaxing!

Meals continue in my gourmet garage.  I snagged some rustic Italian bread which was leftover from our meal by "waterfall resort".  So, last evening, I threw together a panzanella penne pasta.  I'll post  the recipe later this week.  Other than the pasta, our meals were a bit lack luster.   I'm proud to say that we haven't had any meals out, other than with friends and family.  We survived on baked potatoes, mixed sauteed veggies, quesadillas with the first harvest of zucchini.  I will surely be inundating you with a bunch of zucchini recipes once again!

Veggie quesadilla

Grilled chicken with foil wrapped veggies

Sauteed zucchini and beet tops

All in all, this major remodel has been a breeze, thanks to a great crew, a little more patience, and help from our friends and family.  We appreciate you all!

Saturday, August 13, 2011

Hot August Nights - An Evening in Downtown Reno


Every year Reno hosts one of its largest events.  "Hot August nights" is a time to dust off your 56 Chevy and wiggle into your poodle skirt.  It's quite an event with thousands of the 50-60's crowd flooding the area.  Cruising, prom night, car shows, music...It's all about that American Graffiti time! 

The real reason we got in on the festivities was because we were invited for dinner at my son and girlfriend's home which is on the Truckee river overlooking all special events that are held in Reno.  Usually, we wouldn't venture out to some of these special events because parking is a nightmare!  But, we happened upon a parking pass right next to their condo.  What luck!

The meal Jeremy and Leilani put together was fantastic!  Marinated lamb chops laced with soy and curry, grilled peppers and  sweet pineapple, white truffle french fries and a beautiful salad with goat cheese, slivered almonds and a balsamic dressing.  These kids can cook!
 
Leilani- one of her many talents

As the full moon appeared, we walked downtown to gawk at all the hot rods.  Car after brightly painted car cruised before us.  Even an old VW and a 64 Chevy impala (both cars I drove as a teenager I mean a baby; I wasn't that old! ) were in the parade.  Yes, I remember cruising and drag racing.  I was a little on the young side though.  I remember my sister driving and she would make me duck whenever a cute boy drove past.  It wasn't cool to have your baby sister tagging along, I guess!

When we returned to the condo, Jeremy and Leilani finished off the beautiful evening with home made ice cream.  The flavor of the day was goat cheese and milk, mint chocolate chip ice cream!  Wow!  A shock to the taste buds but in a good way!  Thanks Jeremy and Leilani for the great time we spent with you!

(Tomorrow an update on the kitchen remodel.)

Thursday, August 11, 2011

Chicken Breast with White Wine & Ginger Cream Sauce


The other day I wanted something other than a TV dinner.  A peanut butter and jelly sandwich was becoming mundane!  Off to my "gourmet garage"  I went.  With chicken tenders in hand I scoured the pantry and refrigerator to see what I could come up with.


The construction crew were here in full force so getting out of my driveway was not an option.  (Actually, the guys in our crew are the best.  I'm sure if I had asked, they would have moved their trucks.)  But, no need!  I am the Garage Gourmet!

Anyway, this is what I had for lunch and saved some for hubby for when he got home. 

Chicken breast with white wine & ginger cream sauce

Ingredients:

A small pkg of chicken breast tenders or chunks

a dash of each, garlic powder, pepper, salt, herbs de Provence.

2-3 Tbsp butter

a drizzle of white wine

1/4 - 1/2 cup heavy cream

About 1 Tbsp of minced or zested fresh ginger root

A little drizzle more of wine and cream (at the end for sauce)


Sprinkle the chicken with the spices.

Melt butter in a frying pan on medium heat.  I used an electric frying pan because it was easier than a hotplate.  Cook on one side for about 6-7 minutes.  Turn and continue to cook for another 1-2 minutes.  (enough time to brown)  This is a very quick dish!

Add a drizzle of white wine and  heavy cream.  Cook until done (about 4 mins) and remove from the pan and place on serving plate.  Add the ginger to the pan and let it sizzle a bit.  Then add more white wine and heavy cream.  Mix and stir well, cooking on low heat for a minute or so.  Pour on top of the chicken and serve.  Delicious!

As for the progress on our kitchen remodel, it is floor tile time!  Looking good!




Looking great, guys!

Tuesday, August 9, 2011

A Little Help from my Friends


This last weekend was a flurry of activity.  The painter primed cabinets on Friday evening so he was ready to put the base coat on and paint some of the walls, ceiling, etc.  Before this happened the construction crew came in for finishing touches, sheet rock sanding, cabinet cutting and remounting, moving of phone jack, etc.  Our crew is the best!  They're doing a fantastic job and they even clean up after every day (as best they can).  They even get some unsolicited help. (see the cat climb.  She has a fascination with ladders)

Saturday evening we celebrated our son's birthday with a dinner at one of Reno's oldest Italian restaurant.  The only regret I have is that I  traditionally make his triple chocolate cake for him.  Oops, not this year.  No oven!   I promised to make it for him when the remodel is finished.  In the meantime his beautiful girlfriend made an assortment of decadent cupcakes.  Although I didn't try them (they were for a party they had later) the description and ingredients (bailey's Irish cream, butter cream frosting!) sounded awesome!

On Sunday the painting continued.  Later that evening we went to our wonderful neighbors, Al and Vi.  Vi, the master griller, put together a great Italian BBQ pork tenderloin with a pesto mascarpone filling encrusted with fresh herbs from her garden.  So good, I'll definitely be trying that.  To accompany this, she made an orzo mixed with herbs, tomatoes, onions and mint.  (I'm sure I'm leaving something out.)  Fantastico!

Vi's grilled pork tenderloins with minted orzo!


It was such a nice diversion from the "wrecking ball scene" at our home.

More progress!

 Then she brought out chilled berries in champagne glasses, drizzled with limoncello!  Yum!  While sipping more limoncello we talked about our travels to Italy and beyond.  It was truly a lovely evening.  Thanks again, Al and Vi!

Sunday, August 7, 2011

Home with a View


I'm very fortunate to live in an area where my front yard is basically the majestic Sierra Nevadas.  The mountain range rises up to Mount Rose and after traversing the winding road to the top, and through a beautiful meadow, you begin the trek downward towards the Tahoe Basin.

Part of Tahoe Meadows

Mount Rose this winter

The view is spectacular outside our home and as I was out watering this week, I had an unexpected pleasure.  First I heard the familiar "whoosh" of a hot air balloon.  Looking toward the sound I saw at least three multicolored hot air balloons rising.  Of course, I grabbed my camera and went for a quick impromptu walk up the hill.


My relaxing view

The "change in scenery" was a welcome one, in contrast with the chaos from our kitchen remodel.  It provided a few relaxing moments! 

Back to reality and the kitchen progress, today the workers are painting cabinets.  Let's just say the fumes don't smell like cinnamon rolls baking!  The next couple of days will be painting, sanding and more painting.  I admit the cabinet painting idea was a little scary at first.  After seeing only the white primer, I can visualize the finished product, and I think they'll look awesome.  Here's some of the progress.


1st coat - primer

My pantry is not bare, but closed
Off limits - Living room

Friday, August 5, 2011

"Personal Pan" Mini Garden Frittata


For lunch the other day I was craving veggies from the garden.  My beets are growing nicely and now that a proper wire fence to keep the critters out has been installed, I've been able to salvage a few zucchini blossoms before the rabbits and squirrels get them!  These are great in scrambled eggs, (blossoms and beet tops, not rabbits and squirrels!) and also excellent in frittatas.

While trying to be a little health conscious, I used egg whites, only.  I realize making a frittata is not rocket science, however, have you ever tried to make one on a hotplate in your garage.  I thought not! 

Place a tablespoon of butter into a nonstick frying pan and melt on medium heat.  Add what ever you want in your frittata.  My choice was a few cut up zucchini flowers (or thinly sliced zucchini) and cut up beet tops.  (Spinach would be a good substitute if you don't have beet tops or leaves hanging around.)  Cook these until barely limp.  Add egg whites  (about 1/4-1/2 cup) or the whole egg (2), slightly beaten.  Continue to cook until egg sets and is dry around the edges.  At this point, I added some buffalo mozzarella medallions (2 cut up).  Now you'll need to flip this over to cook on the other side.  This should be easy if you used a non stick pan!  If you didn't, so sorry...  It will still taste great!

Other remodel meals we've had during the first week were chili dogs last night. 

Gourmet Delight!
 Then my dad and mom brought over the best homemade clam chowder, the night before.  What a blessing that was!

The Best Clam Chowder!


So as the week comes to an end, here's a look at some progress:


Passed the electric and gas inspection!  (Thanks to the furry "inspector in training)

Not much difference, but I'll keep you posted.

Wednesday, August 3, 2011

Food from my Euro Kitchen


It's the third day of the kitchen remodel and I'm developing a certain "flow".  The first full day was rugged, I have to admit.  The constant pounding and hammering of the workers attempting to loosen and remove the existing tile floor was deafening!  I thought since I would be confined to the home front that it would be a great day to catch up on my reading and writing.  NOT!


Tile removed from entry to kitchen

What I woke to last weekend.  Hubby removing upper cabinets...look out!

Cabinets falling onto bench below!
I won't show the "before" pictures until the reveal, but I will tell about the progress and the meals that are created from my Euro kitchen setup.  Our temporary kitchen is in the garage.  "You might be a redneck",  if your kitchen looks like this!  I prefer to call it camping at home or "garage gourmet"!


The real Euro/Italian kitchen

Our makeshift Euro/garage gourmet kitchen
So, the first dinner consisted of French toast made on a hotplate!  I wanted something simple to make sure I didn't burn down the garage!   Delicious!  The next morning, cereal and, of course, coffee!  No problem...   By Tuesday evening I ventured to make steamed broccoli and chicken Milanese (kind of).   We have a table in our bedroom where we dined in comfort.  This morning was oatmeal with raisins, pecans and maple syrup!  Not bad!

Meals take a little more orchestration than usual, but so far, things are running smoothly including the actual remodel.  The workers are fantastic!  I have no complaints because the finished product is going to be wonderful.

After day 2.   No turning back now!

Monday, August 1, 2011

Vanilla Cupcakes with Strawberry Mascarpone Filling


For my birthday this year I decided to make something simple.  In a July 19th post I mentioned that my wonderful son and his girlfriend came up to make dinner and bring one of his ice cream creations.  They can both cook up a storm!  The ice cream flavor was strawberry lemonade sorbet which complimented the cupcakes. 

The recipe I've been wanting to try is courtesy of Giada De Laurentis.  These strawberry mascarpone creme filled cupcakes were a big hit!  The only difference was to pass on the icing and pipe the filling in from the top instead of the bottom.  I used cupcake liners and couldn't see peeling every one off to pipe the filling in.  Just a small minor glitch!

All in all this is one recipe to use again and again.  Maybe even change the filling to suit your taste!  Lemon custard filling would be great as would chocolate, of course!

Ingredients:

1 box of vanilla cake mix (French vanilla is good)

1 (8 oz) container mascarpone cheese, chilled

1/2 cup thawed and drained fresh or frozen strawberries

1/4 c sugar

1 Tbsp lemon juice

Make the cupcakes according to directions. 

To pipe filling from the bottom:
Lightly grease the muffin tin and fill the batter about 2/3 full.

To pipe filling from the bottom:  (You can decorate  or frost the top to hide the hole.)  Use cupcake liners.

Bake according to the package directions.

In a food processor combine the mascarpone cheese, strawberries, 1/4 cup sugar and lemon juice, and process until smooth.  Transfer the filling into a pastry bag fitted with a small tip.  Push the tip gently into the top or bottom of the cupcake and squeeze in the strawberry mixture until the cupcake plumps.

I added a squeeze of chocolate frosting on top and adorned it with a strawberry slice. Yum!