Roasted Brussel Sprouts with Pancetta

I think this is one vegetable that get the cold shoulder.   Maybe, it's because people are intimidated by it, not knowing how best to prepare these mini cabbages.  That's a shame because they pack  powerful levels of anticancer compounds just like their "cousin" broccoli.    Apparently, don't boil them, since that method of cooking diminishes the anticancer properties.  Who knew?   Yes, I've boiled them, pan fried and microwaved them in the past, but to me, roasting is best. 

Brussel sprouts are thought to be from Brussels, Belgium.  Go figure!  However, certain varieties date back to ancient Roman times. so they're not new kids on the block!  Their growing and ripening pattern are similar to those of hollyhock flowers, sprouting from a long stalk and ripening from the bottom up.   This time of year you see them in the stores displayed on the stalk .  Enough tidbits, let's roast these!

Ingredients:

12-15 brussel sprouts

1-2 Tbsp olive oil

 pepper (no salt necessary when pancetta is being used)

garlic powder

about 3 slices of chopped pancetta  (prosciutto can also be used, but not as good)

Preheat oven to 400 degrees.

Clean and trim off the hard ends and remove any "ugly" loose leaves.  I like to cut them at least in half and quarter some of the larger ones.  

Put the cut up sprouts in a large bowl with oil, pepper, garlic powder and pancetta, mixing thoroughly.  Spread onto a cookie sheet in a single layer.  Roast in the oven for about 20-25 minutes, shaking or stirring a few times during the roasting process.

Serves 4 as a side dish.

This is with prosciutto instead of pancetta

Lavender Chocolate Chip Biscotti

I may have found my calling.  I  imagine life in a small coastal Italian town where biscotti abounds and people come to my shop to taste my latest biscotti creations!  A girl can dream, right?   I'm currently on a biscotti baking bender!  Not those hard tooth breaking kind where a cup of coffee or glass of milk is a requirement for dunking (softening).  My biscotti are crunchy on the outside but chewy till the last bite.

As you know I like to cook or bake with secret ingredients.  This time I sprinkled a bit of culinary lavender into the batter.  What a pleasant surprise!   Now, to figure a way to market them.  Yes, they were that good!  Stay tuned for more flavors and variations of my "Beloved Biscotti".

This recipe makes between 40-50 biscotti. (2 loaves cut roughly into 1/2 - 3/4 inch slices)  I made both with lavender but only one had the addition of blueberry craisins.  Both were quite wonderful.

Ingredients:

1/2 cup chopped hazelnuts (toasted or not)

1 cup sugar

2 tsp baking powder

2 cups + 2 Tbsp flour

1 1/2 tsp culinary lavender, crushed

1/2 cup chocolate chips or small chunks

2 large eggs, for batter

2 Tbsp vanilla extract

1/2 cup blueberry flavored craisins (optional)

2 Tbsp water (depending on dough consistency)

1 egg, beaten for brushing the tops

Preheat oven to 350 degrees.

In a large bowl hand mix the hazelnuts, sugar, baking powder, flour, lavender and chocolate chips.  

In a smaller bowl stir in the 2 eggs and vanilla.  Add to the flour mixture along with the blueberry craisins, if using.  Flour your hands and use a well floured surface (bread board) to start working with the dough.  It will be VERY sticky and will look like a mistake.  Persevere!  It will come together.  If it's too dry, add some of the water.  If it's too wet add a bit of flour.  Form a ball and cut in half.

On the floured surface roll each piece into a log shape approximately 12 inches long, 3 inches wide and only 3/4 inch high.  Do the same with the other loaf.  Arrange on a parchment covered cookie sheet.  Brush with the beaten egg.

Bake for 40 minutes, turning the baking sheet around halfway through.  The loaves should be golden colored.  Remove and cool for 20 minutes before slicing.  Resist the urge to eat them.

After cooling slide them onto a cutting surface.  Using a serrated knife cut into 3/4 inch slices.

At this point you have a BIG decision to make.  For traditional biscotti (harder), reduce the oven temperature to 200 degrees.  Place the cut biscotti onto the same parchment covered cookie sheet.  Bake for an additional 20 minutes.  I like my biscotti softer so I either don't do the second baking or only bake the second time for 10 minutes.  You can choose.  Remove when done, cool and store in an airtight container.

Here are the chocolate lavender blueberry biscotti!

Happy Birthday, Nevada!

Today Nevada turns 148 years old.  I bet most of you didn't know that.  So, what does living in Nevada mean to me?  It's taken me quite some time to come to appreciate Northern Nevada and what it has to offer.  I started out in the Lake Tahoe area and, of course, that needs no explanation at all!   Who wouldn't want to wake up to that gem everyday?  Lake Tahoe is one of the most beautiful areas in the world.

The first time I set foot in the Reno area, though,  I thought someone picked me up and put me into a Western movie set.  I wasn't prepared to "go Cowboy" especially since I was a transplant from the Southern California beaches.   Life has a funny way of humoring you.  Three years later I was living in the Reno area and not loving it.  But, looking back..it was the people not the area that made living there a pleasure.

After many years and a few derails, I still find myself in Northern Nevada.  I look for the beauty on a daily basis during my walks and for the most part I'm ready to photograph all the gorgeous vistas.  Hubby and I developed a routine for a long "hike a week" over the Summer time and discovered some very special secret hideaways.  

There is an abundance of hiking trails just minutes from our house and too many to mention a few miles or hours ride from here.  We plan to cover more territory next Spring/Summer or when the weather allows.  Until then...enjoy the day....cherish the people around you....and look closely at your surroundings.  You're probably right where you need to be at this point in time.

Now for some pictures!

sunset

sunrise

Tahoe - Sand Harbor beach

Tahoe Meadows hike

Outside my door!

Davis Creek area

Heavenly sunset

Change of Season down the street

Rice Pilaf

In the last 2 years since I've been writing this blog I've never made this rice pilaf!  This was almost a staple in my home starting 30 years ago.  How can that be?  Lately I've been compiling, sorting, revising, reviewing, testing and listing certain recipes that are worthy of starring in "the book".    It's a tedious process but some one's gotta do it!

So, the list of recipes gets longer and there's so many more favorites.  This rice pilaf was originally made by my parents and we'd have it as a side dish on many a Sunday dinner at Grandma's.  It's recently been lightened up when it comes to how much butter I use.   It's true, "Everything tastes better with butter", but I always envision what it's doing in my arteries!   Yikes!

Serves 6

Ingredients:

4 Tbsp butter

1 cup vermicelli coils or Fideo, broken apart

2 garlic cloves, chopped

1/4 tsp garlic powder (can't have enough garlic, right?)

3/4 - 1 cup white rice, basmati preferably

1 can (14.5 oz) of beef broth, fat free, reduced sodium

6 oz. water

1/8 tsp salt

In a large skillet (that has a lid), melt butter on medium, add the vermicelli and stir constantly until lightly browned.  Add the garlic cloves, powder, and rice stirring as you go.  Add the broth, water and salt.  Bring to a boil and then reduce the heat to simmer.  Cover and cook until done, about 30 minutes.  Depending on the weather keep an eye on it so the water doesn't evaporate too quickly.   Add a bit more water if it does.  Fluff with a fork and serve.  Delicious!

Homemade Gourmet Croutons

Why would anyone go through the trouble of making their own croutons?  Isn't it easier to just pluck them from the grocery store shelf?  It may be more convenient, but, have you read the back of the label, lately?  What's that sodium content?  And what were you going to do with that days old french bread, anyway?  Toss it?   Would you throw away a dollar bill?  Didn't think so!

It only takes a few minutes to create your own gourmet croutons.  I'm SURE you have the ingredients handy waiting for the bread to get hard.  Try this at home.

Home Made Croutons

1 1/2  cups of French bread, cut into cubes, crust and all

1 Tbsp olive oil

1 Tbsp butter

salt and pepper

seasoning of your choice (garlic, rosemary, herb de Provence are my favorites)  I usually use 1/2 to a full teaspoon of herb sprinkled in.

Melt the oil and butter in a skillet.  Throw in the bread cubes stirring briskly.  When they begin to brown add the salt and pepper and seasoning of your choice.  Done!  If you like them really crunchy , lay them out on a cookie sheet and place in the oven on very low heat for a bit.  Pop one in your mouth to test.  You be the judge!

Use for soups or salads.  They are so much better than packaged "salt cubes"!  This recipe can be easily doubled, do the math.

Here's a label of a best selling packaged crouton, if you're curious.

Ingredients:

Enriched Wheat Flour [Flour, Barley Malt, Ferrous Sulfate (Iron), B Vitamins (Niacin, Thiamine Mononitrate (B1), Riboflavin (B2), Folic Acid)], Water, High Fructose Corn Syrup, Partially Hydrogenated Soybean Oil, Garlic Powder, Salt, Romano CheesePowder (Pasteurized Skim Milk, Cheese Cultures, Salt, Enzymes, Sodium Phosphate). Contains 2% or Less of: Onion Powder, Yeast, Blue Cheese Powder (Pasteurized Skim Milk, Cheese Cultures, Salt, Enzymes, Sodium Phosphate), Spices, Whey, Hydrolyzed Soy Protein, Anchovy Powder, Autolyzed Yeast, Dehydrated Parsley, Natural and Artificial Flavors, Vinegar Powder, Citric Acid, Dough Conditioners (Calcium Iodate, Calcium Dioxide), Calcium Sulfate.

WHAT IS THIS!