Build a Better Beer Bread

My son called the other day to get this recipe.  I have it in my "archives" and forgot about it until now.  It's funny how food conjures up the memories as does music.  I can remember many nights when we had this doughy bread to accompany soups and stews.  It just seems to complete the meal.  Picture and baking credits go to him for this post.  He is a much better cook than me.  Looks good, Jeremy..I can almost taste it!  

 Bread is one of my comfort foods (next to chocolate).  Although, I don't claim to be a baker, this recipe is virtually fool proof!   It only has three ingredients, so there's not much room for error!

Best Ever Beer Bread

3 cups self rising flour

3 Tablespoons sugar

1 can or bottle (12 oz) WARM beer

Mix all the ingredients in a large bowl and let it sit for 15-20 minutes.  Dust a greased loaf pan with flour.  Bake at 350 degrees for 1 hour.  After 50 minutes, brush the top with butter and continue to bake for the remainder of time.

Sunday Gravy for that Pasta of the Month

A little over one year ago, I vowed to come up with a bolognese sauce that would rival the one that Zeno made for us in Costa Rica.  Of all places, I had the best lasagna I had EVER tasted in the coastal town of Tamarindo.  As I savored each bite I tried to "pick it apart" and make a mental note of the ingredients.  I probably should have just asked for the recipe.  But, as some of you know, some of the best cooks do not rely on a recipe.  And if you are lucky enough to receive the recipe, chances are a key ingredient has been conveniently (of course, not intentional) left out!

So, a few months ago, I came up with another attempt for the best bolognese sauce.  Although it was tasty, I can still improve on this.  Maybe next time some tomato paste to thicken it up and perhaps some more meat, even  panchetta? 

For now, this will have to do.  This recipe made enough sauce for several meals, so you can package it into 2 cup servings, or so, and freeze until you need it.

Zeno's lasagna...my inspiration

Eggplant with bolognese sauce

Sunday Gravy

1/4 cup olive oil

1 lb mild Italian sausage, removed from casings and crumbled

1-2 veal chops

3 cloves of garlic, crushed

15 oz. tomato puree

28 oz tomato sauce, plus 1 can of water

28 oz whole peeled tomatoes, hand crushed

large handful of fresh chopped parsley

large handful of fresh chopped basil

1 tsp fennel seed

1 tsp red pepper flakes

1 tsp oregano

In a large stock pot, brown the sausage in the olive oil.  Remove from the pan and set aside.  Now, brown the veal chops and set aside.  Throw in the garlic through the oregano ingredients. Stir and cook for about 30 minutes.  Add the meat back in and at this point I added 3/4 cup of pork tenderloin chunks.   Bring to a boil, cover and reduce the heat to simmer for about 5 hours or longer.  The meat should be falling off of the bone.  Remove the veal bones and shred any big pieces. 

Serve over your favorite pasta.  Enjoy!

Are You Ready for Thanksgiving?

Are you ready to give thanks?  I am...I have much to be thankful for this time of year and actually every day of the year.  I have my wonderful family, friends, and my health!  It's not all about "the turkey" or the shopping experience on black Friday, which I'm proud to say I've NEVER  participated in!

This year we go to Grandma and Grandpa's home for the Thanksgiving meal.  I would have liked to have it here (with my new kitchen remodel, and all), but it's easier for everyone to come together at my mom and dad's.  Besides, I don't want anything to happen to the stuffing making process!   My dad does it right!  In my world, it's the best.  In my husband's mind, his mom's stuffing is the best..that's what he grew up with. 

For our first Thanksgiving as newlyweds, I called his mother to get the "recipe" for this stuffing.  I wanted to carry on his traditional stuffing recipe.   Let's just say , it was a major fiasco!  (It's definitely a story for the book.)  I still have those instructions on an index card!

My "task" is to make the mashed potatoes, maybe some rolls and the appetizers.  I'll probably be fixing pears with caramelized onions on puff pastry sprinkled with a bit of fontina cheese.  It's simple but tastes as though you've spent alot of time in the kitchen...NOT!  Whatever you decide to make, enjoy the moments and the people that God has put into your life, for a reason, and by all means, you should start with the pumpkin pie!  Happy Thanksgiving everyone!

This is a remake appetizer with a few "twists" in the future!

Ingredients:

2 T butter
1 c onion, thinly sliced
1 pear, peeled and thinly sliced and cut
1 T fresh thyme, minced
1 puff pastry sheet
1/4 - 1/2 cup Parmesan, fontina or Gorgonzola would be good

Preheat oven to 375 degrees.  Thaw and unwrap pastry.  Cut into 16 squares and then cut again diagonally, making 32 triangles.  Place them on a sheet pan.  In a frying pan, melt the butter and add the onions.   Cook until caramelized or barely browned.  Add the cut up pears and half of the thyme.  Cook for about 10 more minutes.  Set aside to cool a bit.   Spoon a small amount of pear/onion mixture onto each triangle.  Sprinkle with remaining thyme and cheese.  Bake for around 15-20 minutes.  Cool slightly and serve. 

The Return from Paradise - An Overview

I apologize for the lapse (over 1 week) in writing.  I guess when I arrived in Paradise last week, I never realized how fully I would decompress and relax.  It's hard not to do on the Big Island, Hawaii or any other Hawaiian island, for that matter!  I can't think of a better way to start the snowy season.  Yes it's snowing outside as I write!

I have to admit, I was slightly hesitant to visit the "Big Island" only because we are so fond of Kauai, the lush and tropical "garden isle".  You cannot base your decision on first impressions, though!  As we landed near Kona the landscape was similar in every way to the moon or what I would imagine the African Serengeti to be.  Crunchy looking black lava fields dotted with an occasional tuft of grass for miles to the North Kohala coast.

Going through lava fields near airport

We chose to stay in a hotel/resort, the Hapuna Beach Prince because of its proximity to the largest crescent  shaped walkable beaches on the island.  We were not disappointed as the view was breathtaking.  Every morning we wandered onto the beach to walk or snorkel.  What a way to start the day!

Some days we jumped into the car and took off in a different direction to get a better sense of the island.  We LOVE to explore!  The big island is very diverse in landscapes and micro climates.  If you want to go into the tropical jungle it's a mere 20 miles away.   Upcountry Waimea town is an area where grazing cattle roam the rolling green hills of the largest cattle ranches in the US, Parker Ranch.

Lush Hawaii on the Hilo side

A few more miles to the East and you're on the other side of the island, the rainy side, with the lushness of Kauai.  It also seems more native and old Hawaii style, no resorts to be found.  Heading south from there you continue until you arrive in Hilo, a large, but quaint, town. 

Not to be missed was the volcano region of Kilauea, classified as very active.  We hiked the crater rim trail (partially) for about 3.7 or so miles, an easy walk.  Another interesting sight nearby was the lava tube trail and rain forest area.

Active volcano

Busy Kailua/Kona was south of the airport, a funky shopping mecca and haven for nice fairly reasonable restaurants.  If you like to shop, this is the place.

Stay tuned for my "best of" picks while we were on the Big Island.  Aloha!

Where in the World?

Signing in from a secret place!  See if you can guess where we are.  Bali? No.   Thailand?  No, but it would be nice!  Costa Rica?  Been there, although I would go back.  France?  Not yet!  Keep guessing!    Mexico?  hmmm....

I'll let you know in a few days...

Could it be Australia?

Maybe Ecuador?

Does this confuse you?  These run wild in the area! You had better hide, big guy....Thanksgiving is right around the corner!