Scratch Christmas!!!

What does that mean?  Scratch, in this case, is an adjective not a verb.  No, it doesn't mean I would like to get rid of Christmas (although, I don't like the "happy holidays and the Xmas greetings").   Do we have to diminish everything important because we must be politically correct ALL the time?  There, I got it out...and I feel better!

This Christmas was a "made from scratch" event in the kitchen.  For Christmas Eve, we had our Feast of the Six Fishes.  Yes. it's seven fishes, but we had too much food and I chose to scale it back.  We started with appetizers like my son's bacon wrapped scallops (the best by far) and baked not fried coconut panko shrimp with a spicy apricot dipping sauce.  The appetizers were eaten in such a frenzy that I neglected to capture them with a picture!  Oh no!  Moving on we gathered around the table for traditional seafood pasta with more shrimp, scallops, clams and cod.  Yum.  A small salad of butter greens sprinkled with pistachios and goat cheese topped with caramelized pears accompanied the seafood bucatini.

And because I didn't want to put up with the crowds and traffic (or out of laziness on my part) I decided to make cannoli shells, previously purchased in the past, from scratch.  I don't recommend doing this on the eve of Christmas Eve!  I was surprised how easy the process went.  I had the cannoli shell forms hidden in the cupboard and I've never used these in well over 15 years.  Shameful...

I kid you not. They're from scratch.

In addition to the meal we arrived at grandma's earlier in the week to do a bit of Christmas cookie baking.   My son made sugar coated rosettes while his bride whipped up molasses spice cookies.  Grandma busied herself by creating a pumpkin pecan pie and I tried my hand at a new recipe.  Mini frangipane tartletts.  I'll make these again, for sure!  (recipe to come).

Rosettes, molasses spice and frangipane bites

I asked myself so many times this year why I went to so much trouble preparing everything from scratch.  Hmmmm....not sure, except that it all comes from my heart...I enjoy it....and This year my mind needed to stay busy.  I hope everyone's Christmas was special and blessed!

Stuffed Pork Chops

If you're like me, pork has never been my favorite.  I remember growing up in the fifties and sixties (true confession time) during the "canned soup craze".  I'm sure every family had an assortment in their pantry ranging from cream of mushroom, beef with barley, tomato, and my personal favorite pepper pot.  The resulting finished dinner project was usually a piece of meat oozing with cream of whatever canned soup on top!  As sales declined these soup companies came up with new and innovative ways to have you buy their soups.  Enter the famous Thanksgiving green bean casserole layered with fried onion rings.  You know what I'm talking about.  I don't ever remember reading about the pilgrims gathering around the table eating green bean casserole!

So, while pork chops aren't served very often in my house,  I will admit these were pretty tasty.  The true flavors came through complemented by Fall flavors of apple, onions and mushrooms.  Try these; you may like them.

Stuffed Pork Chops

Serves 2

2 pork chops, with bone

1 Tbsp oil

1 Tbsp butter

1 garlic clove, minced

1/2 apple, peeled and diced

3 Tbsp yellow onion, diced

3 button mushrooms, diced

3 Tbsp seasoned bread crumbs

1/2 cup broth or apple juice

Preheat oven to 350 degrees.

In a small saucepan, heat the oil and butter.  Add the garlic, apple, onion, and mushrooms and saute until onion and mushrooms are slightly soft.  Add the breadcrumbs and mix well.

Cut a pocket into the meaty side of each pork chop.  Get as close to the bone as you can.  Stuff the filling into each cavity, pressing in firmly with fingers.  Salt and pepper the chops.  In an oven proof heated skillet, gently add the chops and brown on one side.  Gently (with tongs) flip them over to brown on the other side.

Add half of the apple juice (1/4 cup) to the skillet and place into the oven, covered.  After 30 minutes uncover and add the remaining apple juice.  Cook for an additional 30 minutes until done.

You could actually cut them with a fork....tender and full of flavor!  Enjoy!

Trip to France - The Last Days

I could talk for days about travel, whether in France, Italy, Hawaii or Costa Rica (and many more places to go in the future), but Christmas is creeping up or shall I say arriving at warp speed this year.  The next couple of weeks will be focused on shopping (icky), baking and planning for the Christmas Eve dinner.

So, I'll be as brief as I can to cover the last few days of traveling back to Paris from Bordeaux.

We didn't really see much of Bordeaux.  It was a lunch stop during a crisp blue sky day.  Then the clouds rolled in and the sky opened up as if a giant bucket was hovering over our heads.  So much rain that we sought refuge into the safety and dryness of the car.  We thought this would only last for a few minutes, pass,  and we could continue our trek into the streets of Bordeaux.  It wasn't stopping any time soon.  We made our way (after getting lost, of course) towards the city of Poitiers.

Lunch in Bordeaux..  Salmon!

Basilica of St Michael - Bordeaux   Blue skies before the downpour!

I had no preconceived thoughts about Poitiers, other than it was home to a Disney-like attraction called Futuroscope.  To me, this would mean lacking character in the French countryside.  Our hotel for the night was located inside the "old town" on a hill overlooking gentle rolling landscapes.  And...we managed to get lost again!  That's what you do in a foreign town.

I LIKED this town and felt very much at home here.  Maybe it's because my ancestors from the mid 17th century lived and sailed from La Rochelle a mere drive to the coast from here.  It seemed upscale, yet quaint at the same time, with plenty of pastry/bread stores, shopping and cafes.  After freshening up we had dinner in town.... the menu was no longer dominated with duck entrees, still in French (no surprise) no clues or translation, it was always a surprise!  But, it was always good!

I think these were escargot in a jar??!

Great local fish!

The following morning we threw on some clothes to get in a morning walk, a little sightseeing , a bite to eat/coffee and snacks (cookies) for the return trip.  Poitiers did not disappoint!  My trusty camera got a workout here in this historic area.  Heck, who am I kidding!  I downloaded (barely) well over 750 pictures from this trip  I also journaled every day as I do for most vacations.  Perhaps, we'll meet again France and after more time has passed, I'll share some more.....

Cathedral St Pierre by dawn,  began construction in 1162 and ended 1379 

Notre Dame la Grande in Poitiers

Amazing sculpture of entombment circa 1555 inside of Notre Dame

Perhaps the oldest  (4th century AD) Christian building in France baptistere St Jean

Curried Turkey Thai Soup

The weather outside is frightful and freezing!  What better way to deal with the bone chilling weather than to put on a pot of soup?  (Except for a quick getaway to Mexico or ANY warm climate!)  If a rendezvous with the beach isn't in the cards, stoke the fire, bring out more blankets and make this soup!

I used leftover turkey, but you can use precooked turkey breast or chicken.  I plan to make it again and I won't be waiting for Thanksgiving leftovers.

Ingredients:

1 Tbsp butter

2 tsp curry powder

1 Tbsp minced, peeled fresh ginger  (You can certainly use only 2 tsp, too)

1 minced garlic clove

1 (32 oz) container of less-sodium chicken broth  Separate into 3 cups and set aside 1 cup.

1 cup chopped onion

1 leek, chopped

1 peeled and chopped apple

1 carrot, diced

1-2 celery ribs, sliced

2 - 2 1/2 cups turkey, cut up

1/4 tsp salt

1/2 (12 oz) can lite coconut milk

1/2 (12 oz) can evaporated skim or regular milk

1/3 - 1/2 cup flour

Garnishments

1/3 cup fresh chopped cilantro

1/3 cup toasted sweetened coconut flakes

Thai chili oil or your favorite Asian hot sauce.  (optional, but a drizzle will add more spice)


First of all, don't let the long list of ingredients scare you.  Take it step by step....easy!

1.  Melt butter and add the curry powder, ginger and garlic and cook for just a few minutes.   Then, add 3 cups of the chicken broth, stir and continue to add onion, leek, carrot and celery.  Bring to a boil, reduce the heat and simmer for about 15-20 minutes.

2.  In batches, pour the veggies into a food processor or blender.  (I used the blender, so it was a chunkier consistency)   Pour the veggies back into the pot and add the turkey, salt, and both milks.    In a measuring cup blend the flour and remaining 1 cup broth with a whisk to get rid of the clumps.

3.  Add the broth/flour mix to the pot with turkey, etc.  Stir well, bring to a boil once again, reduce the heat and simmer for another 15 minutes until thick.

Pour into serving bowls and add garnishes.  This is terrific the next day, too!