Lemony Thyme Mascarpone Italian Gnocchi

Happy Valentine's Day!  Oh wait, that was yesterday!  Why not act like it's Valentine's Day every day.  Don't wait for one or two days a year to roll around to treat your special someone.  While, I admit, it is nice to go out once in awhile and be "served and pampered",  I don't mind creating something in the cucina.

My hubby seemed to read my mind by producing some aptly named, AMORE" red wine to go with our dinner last evening.  Although, if you're really into wine, a crisp white wine would have gone better with the lemon/thyme gnocchi.  But, hubby always chimes in with, "I just drink it for the "buzz" or results!  And I'd have to agree with him, sometimes.

On the menu for our intimate Valentine dinner was:

Amore wine
Home made rosemary sea salt heart shaped "crackers"
Assorted cheese plate with fig preserves

Entree was seared scallops on a bed of lemon thyme mascarpone hand made and rolled gnocchi
topped with roasted asparagus

It was necessary to wait for dessert because of the "bee-wah" factor.  I think you have to be a Little Rascals TV show fan to understand that!   The wait was worth it as we devoured dark chocolate covered organic strawberries.  To top a heart felt evening we watched the ultimate chic flick romantic movie of ALL time, in my opinion.  The NOTEBOOK!!  This girl really knows how to be in touch with her emotions!  I was practically bawling!!  What a baby!  All in all staying home on Valentine's Day was good for the heart and soul and even better for the wine and tissue manufacturers!

Here's the recipe for lemon/thyme mascarpone gnocchi inspired by Giada.  I only changed a few things to make it my own.

8 oz mascarpone cheese

1 egg and 1 egg yolk

the zest of 2 lemons

1/4 tsp freshly grated nutmeg

1 tsp salt

Mix the above in a medium bowl with an electric beater.  Add 3/4 - 1 cup of flour.  Mix well until it forms into a ball and can be "worked" with floured hands.  At this point I wrapped it in plastic wrap and refrigerated until I was ready to hand roll them.

To make the gnocchi:  cut a chunk from the dough (re-wrap remaining dough as you go) and roll into a long tube or cigar shape.  On a floured surface, start to cut 1/3 inch pieces.  Then I went back and using a wooden gnocchi board (I purchased one from Bed, Bath and Beyond) roll into a ball while gently pressing down creating ridges into the gnocchi.  The first few are awkwardly made, but you develop a rhythm as you make more and more.  This recipe make about 100 gnocchi.  Hooray, there's a few more meals in the freezer!  (about 25 were used for two piggy people!)

To cook, add them to gently boiling salted water.  They only take a few minutes to rise to the top.

For the sauce:

1/4 cup unsalted butter

1 Tbsp chopped fresh thyme leaves

1-2 fresh basil leaves, sliced

1-2 cloves garlic, minced

In a large skillet on medium high heat melt the butter, add the garlic, turn off the heat and add the thyme and basil, stirring.  Scoop the gnocchi into the butter mixture, coating the gnocchi and serve immediately.  Grate a bit of Parmesan (about 1/4 cup) on top and mangia.  These will melt in your mouth, I promise!

Cheesy Baked Portobella Mushrooms

My love (Obsession) for Italian food makes a welcome return to my kitchen.  Cheesy baked mushrooms was inspired by a recent visit to one of my favorite Italian restaurants, Un Caffe.  I have not had a bad meal there, yet, and really don't expect to.  Usually, if I experience a tasty meal or appetizer, I'll  deconstruct it ingredient by ingredient and attempt to duplicate it at home.  The original had a great marinara on it, while mine did not, but the results were pretty good, first time out.  

These mushrooms are so large that they can easily be the main course with a side salad and that's what we did.

Cheesy Baked Portobella Mushrooms

Serves 2

2 large Portobella mushrooms, wiped clean and middle stem removed

2 Tbsp of marinara  Use your favorite or improvise by using Italian or plain  tomato puree diluted with water

1 garlic clove, minced

1/3 cup diced fresh tomatoes

1 oz grated Parmesan cheese

1 Tbsp fresh chopped parsley

1-2 oz mozzarella cheese, grated

drizzle of olive oil

Preheat oven to 400 degrees.  Brush the mushrooms on both sides with some olive oil and lay them ridge-side up in a baking dish.   Brush them with marinara, sprinkle with garlic.  Add tomatoes and parsley distributing evenly on each.  Add the Parmesan only, drizzle with a bit of olive oil and bake for 20-25 minutes.

Remove from the oven and add the mozzarella on top.  Return to the oven, but broil on low until cheese melts on top, for just a few minutes or less.  Serve with a salad or on a bed of angel hair pasta!

NOTE:  For my second attempt, I'll grill them, perhaps, and add some fresh basil to the mix....enjoy!

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!

Italian Stuffed Mushrooms

I have so many friends and family that are great cooks and I look for inspiration from them, always.  My intentions are never to copy one's crowning glory, yet  to be inspired and then put a little twist to their already beautiful creations.  With that said, I was recently inspired by a neighbor's tasty stuffed mushrooms.

I decided to make my version more Italian, having elements like Romano cheese, parsley and, of course, lots of garlic!  After tasting these little morsels, I thought, "Why haven't I made these before?".  This one is a keeper and probably will be a starter for more dinner parties to come!

Italian Stuffed Mushrooms

This recipe makes about 10-12 and can easily be doubled or tripled, if needed.

1/4 cup Italian bread crumbs

1/4 cup Romano cheese, grated

1 Tbsp chopped fresh parsley

1 garlic clove, minced

1/2 Tbsp chopped fresh mint

2 Tbsp olive oil

salt and pepper to taste

10-12 button white mushrooms, stemmed (reserve 1/2 of tops, finely chopped)

Preheat oven to 400 degrees. Stir together the bread crumbs, cheese, garlic, parsley, mint,  salt and pepper and chopped mushroom stems.  Add about 1 1/2 tbsp of the oil and blend.  Prepare a baking sheet with parchment paper.  Spoon the filling into the mushroom caps and arrange on the baking sheet.   Drizzle with remaining olive oil and bake until tender, for about 25 minutes.  Serve.  You'll love these!

My Signature Pasta - Pasta of the Month

I guess it's no longer a secret, huh?  This recipe goes back to 1997 or so, when my son had relocated to Monterey California.  We went to visit for Easter and took him out to a quaint restaurant (name unknown, darn it) which was housed in an old Victorian home.  Each room had a few intimate tables, service was great as was the food.

I love pasta but didn't want the "red sauce" kind.  The dish I chose was a penne pasta with simple garlic, spinach, mushrooms and pine nuts.  Perfect!  As I devoured it, I secretly "picked it apart" ingredient by ingredient so I could replicate this at home for my family.  Job well done, she says!   It's my "go to" signature pasta now.  I can probably make it in my sleep!

Ingredients:

2 cups dry penne pasta

2 Tbsp olive oil

1 large garlic clove, minced

1/3 yellow onion, sliced

3 cups spinach

7-8 mushrooms, sliced

1/2 cup raisins

2 handfuls of pine nuts, toasted or not

2 ladles of reserved pasta water. extra drizzle of olive oil

Parmesan cheese for garnish (optional)

Boil water for the pasta.  Meanwhile, in a large skillet, saute the onions first.  Add the mushrooms, garlic and spinach and cook until spinach is limp.  Add the raisins, then the cooked pasta, remembering to drain and reserve some water.   Add the pasta water to moisten, the extra drizzle of olive oil and pine nuts.  Stir well and serve.  Great left over, too!

NOTE:  Sorry..no picture.  I'll post it next time I make this wonderful pasta!!

Easter Dinner - Planning

What goes into the planning of my Easter Dinner.  Last year I decided to carry on a sporadic tradition of making a Czech delicacy, kolache.   One of my grandmothers would always bring these over for us to devour.  She'd make them with prune, apricot and a cheese filling.  Kolaches are not an easy recipe because of all the kneading and rising, etc, so I really appreciate her contribution to the Easter meal.

This year I'll be making most of the meal at my mom and dad's home.   Mom is STILL recuperating from her second surgery on her ankle/tendon and is non-weight bearing again.  My dad , I'm sure, is exhausted from being her caregiver and the family helps out when we can.  They've always been there for me, so it's the least I can do!   

Of course,  we'll have leg of lamb, real scalloped potato gratin, asparagus and baby "unfried" artichokes, if I can find them in this town.  I'm a little stumped on what to prepare for dessert, not that we need something sweet, but hey, it's Easter.  No peeps for me!  Am I the only one who thinks those are disgusting?!   I usually tried to trade them with my sister who loves them to this day!  Just give me chocolate.  So, it's surprising that every dessert I'm contemplating has not a bit of chocolate in it.

I think about cream puffs (not that I've made them before, but my mother-in-law whips those up every year).  Maybe, carrot cake, since my dad's birthday is the day after Easter, and that needs to be celebrated.  Then there's a recipe for limoncello cake that looks interesting!  Last, but not least on the list,  is a passion fruit chiffon pie.  My other grandmother used to make  a wonderful lemon chiffon pie on a regular basis.  I wish I would have gotten her recipe before she "left".  I remember barely being able to peer over the edge of the counter as she methodically threw in the ingredients.  It looked like magic to me at the time!

Whatever I decide to make....I know I'll be creating memories every time we sit down together and that's what it's all about anyway.  

Artichoke Pesto

Why not "shake it up" a bit.  Pesto doesn't have to be so traditional, especially when you don't have the right ingredients.  I adapted this pesto recipe from Giada's  book, "Everyday Pasta".   I switched out the frozen artichokes for well drained canned variety and used pecans instead of walnuts...why not?

Pesto goes a long way. Not only does it make a quick meal mixed in pasta, but you can use it to garnish chicken, steak or prawns, or use as a spread on a sandwich or pannini.   It freezes very well for future use.  So, give it a try...

Ingredients

1 can of artichoke hearts, with or without leaves, drain and rinse well

1 cup Italian parsley

1/2 cup pecans or walnuts, toasted or not

zest and juice of one lemon

1 garlic clove

1/4 tsp salt

1/4 tsp pepper

3/4 cup extra-virgin olive oil

2/3 cup Parmesan cheese

In a food processor combine all the ingredients except the oil and cheese.  Pulse to mix, scraping the sides a few times.  Drizzle in the olive oil while mixing.  Mix the cheese in and serve over warm pasta or store in small portion size freezer containers.  If freezing, you may need to add a drizzle of olive oil after thawing.  Enjoy!

NOTE:  I used less salt and pepper than the recipe called for.  You can always add more to taste.

What's on your Bucket List?

Yesterday, I happened to catch part of a show on TV where one of the segments talked about, What would you order for your last supper?  I only saw one of the responses and this gal wove a dream to rival no other.  She'd be sitting in the French countryside with a loaf a crusty, yet soft on the inside, baguette smeared with salted honey while sipping a glass of the best local wine.   And that was just for starters....

I thought for a moment and found I couldn't be as decisive as she was.  Do I need to clarify my dream?  Perhaps..but, is it possible that I have many?  I'd say so..I know my last supper would be in some exotic location, maybe one which I haven't visited, yet!  Do you have a "bucket list"?  

If you're wise, you develop one at a young age..don't wait to do the things or go to locales where you can't fully enjoy what it has to offer.  Take for instance,  the hills of Tuscany!   Would you be able to climb to the top of Cortona's lofty paths.  They seem to stretch to the Heavens!  Or maybe you'd like to zip line over the canopies of jungles in Costa Rica, snorkel in the balmy clear waters of Hawaii or Tahiti or sit at that French bistro nibbling on a fresh from the oven chocolate croissant.  The list goes on and on...

Lunch Italian Style

Climbing the Hills of Cortona

I guess my point is, don't give up on any of your dreams.  Be ready for any opportunity.  As for me, my "bucket list" seems to get longer and longer as I travel and my horizons are broadened by each country and culture that I experience.  Where to next?  Not sure...but, I'll be crossing it off my bucket list.  And once it's deleted, it doesn't mean "never to return".  I have to admit, I'm still haunted by "the boot" shaped country of Italy.  It feeds me in every way, including my stomach and SOUL!

Mr Bourdain, I Want Your Job!

Last night as I laid in bed (I actually made it past 10:30pm), I had a sudden explainable urge to whip up a pot of Sunday Gravy!  The travel channel and its host Anthony Bourdain whisked me away to Napoli and the Amalfi coast.  I haven't been to either but after watching this segment, I wanted only to wander the crazy, loud streets of Napoli and "sponge" it all in for myself!

Truthfully, the sounds of the ocean, the screaming of seagulls and  church bells clanging in the city was enough to sell me. (Simple, strange pleasures, I know)    The sounds of Italy are music to my soul!  But, when he started to bring on the food, I started to salivate in bed!  Margarita pizza is the only way to eat it.  Don't put pepperoni or "meat lovers" stuff on my pizza!  The fish was pulled from the sea and served in pasta within hours.  Watching the fishing boats unload their catch made me a little "hometown sick".  And to think of the sea urchins we, as children, would carelessly pry from the tide pools and chuck!  How did I know they were a delicacy!

I was inspired by this travel piece about Napoli.  In the near future I will make the best Sunday Gravy (sauce) with meatballs, bracciole, sausage, etc. and simmer it ALL day.  Another recipe consisted of fried eggplant arranged with mozzarella and fish inside,  folded into a neatly wrapped package, sauced and baked!  I have to try that!

Mussel Bruschetta

Bracciole

Stuffed Shell Pasta

So, Mr. Bourdain, even though I want your job, I'm thankful that you were able to transport me back to Italy.  I can tell you enjoyed the lively people, incomparable lifestyle and unsurpassed  food and wine.  How can you not?   Bravo!

Thick Umbrian Zuppa

You would think by now that I would be tired of soup, but as the coldness lingers into our Spring, zuppa warms my body and soul. 

On one of our journeys to Italy we skirted an area from Bologna to Assisi known as the Umbrian region. Although not Tuscany, this area is absolutely gorgeous with its green hills and landscape dotted with villas and castles.  We were fortunate to witness the fall colors cascading into the crevasses along the roadway and leading up to the distant Etruscan hill towns.  

The cuisine of Umbria is noted for its "peasant" type food, hearty, at best.  Ample dishes based on pork and lentils and laced with truffles, to me, is fit for a queen not a peasant!  I can almost envision St Francis "feasting" on this Umbrian inspired dish. 



St Francis  - Springtime in Sonoma

 Ingredients:

2 T olive oil

1/2 onion, finely chopped

1 carrot, chopped

2 cloves garlic, minced

1 chicken thigh, cooked and cut up  (this can be omitted or substituted for panchetta)

1 c portabella mushrooms, sliced thinly

1 c lentils

32 oz chicken stock

1/2 c orzo

2-3 tomatoes from can or fresh, chopped

1 T fresh basil, chopped

1 handful chopped Italian parsley

Cook onions, carrot and garlic in oil until soft.  Add chicken, mushrooms, lentils and chicken stock.  Bring to a boil, reduce heat to simmer, cover and continue to cook for about 35 minutes.   Add tomatoes, basil, parsley and orzo and simmer for another 10 minutes or until orzo is tender.  Serve in bowls with a piece of toasted rustic bread on the bottom.  Spoon the soup over the top and garnish with cheese if you wish.  Delicious!  If you have any truffle oil in your pantry, drizzle that on top!  Yum!

Last Day for the Giveaway and French Roasted Chicken

This is the last post for my first giveaway.  Thanks to all who've sent me comments.  I've enjoyed hearing from you.

 I wanted to continue to showcase by ancestors with this creation.  Even though I am of French descent it would seem this chicken recipe with roasted fennel, mushrooms and garlic would be appropriate.  However, after leaving the homeland of France, my ancestors arrived near Quebec, settled along the St Lawrence River and later (probably mid 1700's) migrated into the tip of Maine.  During these hard times and after much research I found they cooked with pork instead of chicken.  They used the chicken primarily for the eggs.  They also made ployes, which is a type of pancake made from buckwheat flour.  I'm continuing to track down more authentic recipes from those times.  Any help out there?

Until then, I'll "pretend" this was a special occasion type meal prepared in Madawaska (where my people were from).

Ingredients:

4 chicken thighs
1/2 - 1 fennel bulb, cut up into chunks
1/3 onion, chunks
1 apple, peeled and sliced
4-5 mushroom caps
1/2 can artichoke hearts, drained and quartered
4-5 garlic cloves
1 T fennel seed
salt and pepper to taste
2 T olive oil

To assemble, simply place all ingredients in a roasting pan.  Drizzle with the olive oil, dot with a small amount of butter (optional) and bake at 375 degrees for approximately 45 minutes.  Baste every 15 minutes while cooking.  Serves 4.

This recipe can easily be doubled to serve to  your guests or larger family.  Very nice flavors!  Enjoy and don't forget to enter the giveaway!!

A Giveaway Celebration

Amaretto Cake - Recipe receiving the most hits!

One of my favorite movies is "Field of Dreams".  Not because Kevin Costner is the leading character, although, I must admit, he is easy on the eyes!  I love it because of the story and the famous quote, "If you build it, they will come". 

When putting this blog together I originally  had the idea that it would be a place where I could go to voice my opinions, thoughts and such.  I did not realize at the time it would have a life of its own.  But, the quote above was a resonant voice inside of me and spurred me on.   I will build Wendy's Favorite Place and people will read it.

 I occasionally ramble on about different subjects but I usually bring it around to my loves of food and travel.  My hopes are to keep my blog fresh, interesting, and  sometimes controversial.   But, I do have an ever evolving  "plan".  

 My "baby blog" was conceived last year in February, while playing around on the internet.  I revisited it a few months later in May.  Only two entries that month.  Wow, I was really accelerating towards my goals!  Again, after a few months and several events or incidents later, my thoughts, the need to vent  and my fingers came back here in mid July. 

 Consistency began in July.  Since then, my "baby" has  received over 5000 hits from all over the world!  This, in my opinion, is reason to celebrate!   More importantly, I've had the pleasure to be inspired by my old friends, family and my new friends.  Thanks to all!

 Thus, my first, but not last Giveaway!  All you need to do to be in the running is:

1.  Be a "follower" and do step #2.
2.  If you already are officially a follower, please make a comment to this post or the next 4 posts (I will monitor them.)

Your names will be put in a "hat" or bowl and a winner will be chosen.  Hint:  The prize is something everyone can use!  Good luck and hoping to hear from you!

I appreciate the encouraging words and value your friendship!  "To infinity and beyond". - Toy Story?

Gnocchi alla Spinachi e Gorgonzola - January Pasta of the Month

Another month has passed and here we are at the (almost) end of January.  This year is moving right along!

I "discovered" gnocchi in Italy over six years ago.  After a whirlwind (early mornings, crawling onto the bus) tour we had one more full day to enjoy Rome.  Note to myself and everyone: One day is NEVER enough for Rome.  What a vibrant colorful city.  There is also not enough adjectives to describe this ancient city.

So, after our hotel shuttle dropped us off  next to  Piazza Venezia in the center of Rome  which is near the forum and Colosseum (We had already seen those as part of the tour.) we began to "walk" the city.  We headed to your typical tourist spot, the Spanish steps, very crowded and frankly not worth the walk.  But, hey wait, we were tourists so why not.

Now the real reason we were hurrying through Rome was to find a Harley shop to buy a few T-shirts for souvenirs.  Go figure!  Unfortunately, we got lost and ended up on the Via Veneto.  You could do some serious eating and shopping on this tree lined,  scooter packed street.  And we prepared to do battle.

We shopped for ties, shoes, shirts, etc. and then we arrived at a luggage store where we purchased an additional suitcase just for all our "souvenirs"!  I probably should have learned the Italian phrase for "ship it"!

All that walking and shopping made us hungry so we happened upon a sidewalk cafe for a late lunch.   We started with a nice vino rosso (red wine) followed by an eggplant primo piatto (first course).  No salad today!  For the piatto principale (main course) my husband selected the vegetable risotto while I scanned the menu.  Gnocchi with Gorgonzola it would be!    Although gnocchi is traditional and regionally a Northern Italian dish, in Rome you can obtain any kind of food.  That's what is so special about Roma.

After our lunch feast we wandered the cobblestone streets and miraculously found our way back to the shuttle drop off area.  Wow, what a day.   Tomorrow we'd be saying goodbye to Italy.  But, I knew I'd be returning, after all I did throw a coin into the famous Trevi Fountain!   And my wish came true!  Almost one year later to the date,  I returned.  I was in love, with Italy and gnocchi!

Tomorrow I will post my gnocchi recipe inspired by my Roman Holiday.

Bavarian Casserole - Schinkenknodel

Can you say Schinkenknodel? Someday I will tackle the Czech/German language, but right now I'm satisfied just to cook a little casserole with Bavarian influence. Not too long ago you would need to make your own spaetzle which is a Bavarian noodle (knodel). With all the international markets sprouting up it's nice to get the variety I never had as a child. It was always a real treat to have Grandma come over with a pot of red cabbage and sauerkraut to accompany a roast pork and dumplings! Yum. I am very fortunate to have a beautifully handwritten red cabbage recipe from Grandma that I cherish.

When I went to the International market I picked up a bag of spaetzle. I knew I would be preparing a Czech style casserole, eventually. If you've never tried spaetzle, I urge you to give it a try. It cooks very quickly like couscous or pasta and you can create different flavors to suit your style. I chose deli ham, mushrooms and onions for a base because that's what was in the refrigerator at the time. The results were surprisingly good! Great Czech comfort food and made with love and memories!

Ingredients:

1 1/2 c sliced mushrooms

1/2 c onions, chopped

1/2 tsp garlic powder or fresh can be used

1 T oil

1 c cubed deli ham (1/2 inch thick)

2 tsp spicy brown mustard

1/2 tsp caraway seeds

2 T water

1 cup chopped spinach (for health)

1/4 c heavy cream or half and half

1/2 c goat cheese or Gouda might be more authentic

8 oz dry spaetzle noodles

Preheat oven to 325 degrees. Cook spaetzle according to directions. Meanwhile in a large skillet saute onions, mushrooms with garlic in the oil. Then add the ham, mustard, caraway seeds and water and simmer for about a minute. Add the cream and spinach. Mix well. Add the spaetzle and cheese of choice while blending the flavors. Prepare a 1qt - 2 qt baking dish. (using butter or spray) Pour mixture into the casserole pan and bake for 15 - 20 minutes, covered and 5 more minutes uncovered.

Pear Dumpling Cake

Patty cake, Patty cake, baker's man, bake me a cake as fast as you can! It's funny what stirs up memories for some of us. As a toddler, this nursery rhyme was recited for hours (it seemed) along with "this little piggy". My dad's mother, Emma, used to teach me these verses as I sat on her small antique stool at her house. She lived in a modest craftsman style home with lace doilies on all the armchairs and couches. I still have some of her crocheted doily gifts she made for me! She would always have some kind of treat waiting for us on our visits. Isn't that part of what grandmothers do? Whether it was her snicker doodle cookies, or peach dumplings, it sang "comfort" to me.

I saw this recipe years ago, possibly in Sunset or Better Home and Gardens magazine and could not wait to experiment with it and make it my own. I've made different variations of it, mostly using fresh peaches or pears. This time I used canned pears, oh no! The result is always good and it has the consistency of the peach dumplings my grandma made. So, year after year and any time of year, I bake this for my family. The only drawback is that it doesn't last very long!

Ingredients:

2 cans of peaches or pears, drained and sliced. Set aside half of the sliced and chop the remainder. If using fresh, peel, core and slice about 3 fruits.

2 eggs

1 c sugar

1/2 c milk

1/8 tsp salt

1 1/2 c flour

1 T cinnamon

a sprinkle of baker's sugar or regular (for topping)

1 T chopped pecans, optional (for topping)

Using a 9 inch round pan, butter and flour it. In a bowl blend sugar, eggs, milk and salt with a mixer. Add the flour, mix, and fold in half of the chopped peaches or pears. Arrange the sliced pears on top. Sprinkle with cinnamon and sugar and top with nuts. Dot with butter and bake at 350 degrees for about 55 minutes. Cool and serve with powdered sugar, ice cream or just plain. Enjoy!

Easy Salmon Pockets-Costa Rican Style

The inspiration for this fish feast came from way back in my memory. I was a campfire girl lots of years ago, and actually a Bluebird before that! I learned many things and was fortunate to go to Summer Camp. If my memory serves me well (sometimes not!), our troop made a kind of "Hobo stew'. We wrapped hamburger, potatoes, carrots, onions and seasonings together in foil and barbecued or baked them. No cleanup. Very smart troop leader! Anyway, That's where I got the idea for these salmon packets or pockets.

All you need to create these pockets is a piece of foil and the following ingredients.

1 tsp minced ginger

1 tsp minced garlic

salmon filet (card size)

1 slice onion (optional)

salt and pepper

handful of fresh spinach

drizzle of olive oil

drizzle of honey (optional)

Lay the filet on the foil and add the spices first, drizzle of honey, spinach and finish with the oil. Wrap up and place on a baking sheet. Bake for 25-30 minutes or less at 375. They will steam cook in the foil and be very moist. Enjoy! Pura Vida!!

Hail to the French Bruschetta!

Hail to the French! I know that phrase might make some people's blood boil, but, like it or not it is my heritage. I've been researching my family tree for years now and I finally made the connection to the generation that came from France to New France, near Quebec. Very interesting to go back that far (1500's to this date) and learn about the history and day to day living of these brave people. I'm sure one of my next trips may be to France or at least Quebec and the Aroostook, Maine area.

Until then I will create some bruschetta that has a French twist to it. The ingredient that screams French is goat cheese which I learned came from the area my ancestors were from. Goats were brought to the La Rochelle, Poitou, France area by the Moors in the 8th century. The goat cheese adds a buttery flavor to these appetizers. We actually had them as a main course along with a fresh salad! This one is a keeper!

In a large skillet saute the following ingredients on medium heat with about 3 T olive oil to start.

1 clove garlic, minced

1 T onion, minced

4 small portabello mushrooms, diced

4 small tomatoes, diced

1/2 tsp herb de Provence

1 slice of panchetta, cook and crumble beforehand

1 package frozen spinach, defrosted, drained and cut up

salt and pepper to taste

Finishing ingredients:

chevre or goat cheese, enough to top each round.

toasted baguette slices

Lay out toasted bread slices onto sheet pan. Add mounds of above mixture to each and top with goat cheese. Place into broiler on low for a few minutes only to warm through. Bon Appetit!

Nuts for Lavender Pancakes

Lavender pancakes bring back special memories. A few years ago we took a trip up to Washington state with our frequent flyer miles which were scheduled to expire. As part of our journey we caught a ferry from Anacortes and sailed into Friday harbor on the island of San Juan.

Arrangements were made to stay at the Hilltop House, our first bed and breakfast experience. I have to say it felt a little weird entering some one's home knowing we would be served breakfast by our gracious hosts. They had fresh cookies and a wine hour which we passed on so we could begin to explore the island. These vacations are usually whirlwind with lots of driving and cramming in as much of our surroundings as we could. More about this in a later post.

We chose the "Paris" room which was decorated in black and white toile and incredibly clean and comfortable. Upon rising the next morning we ventured out into the common dining area to be greeted by our hosts and a few other lodgers. Still feeling slightly intimidated and attributing it again to the catholic school girl quilt, I began to smell the aroma of lavender pancakes and coffee! Against one wall was a buffet of sorts where they had fresh fruit, muffins, and home made granola with chocolate! As I took my first bite of the pancakes I was pleasantly surprised by the flavor of these gems. I never got the actual recipe but I have always been meaning to try this at home.

If you're ever in the San Juan islands there is a winery, llama farm, beautiful harbors, great seafood restaurant, bald eagles, whales at times and a lavender farm, a must see and smell!

The recipe for pancakes will be on tomorrow's blog. Tune in...

Frittata - A Healthy Twist

The first time I ever tried a frittata I thought, "well this is just some veggies and eggs!" My mother-in-law made it for us many years ago. I liked it then and I like it now. The nice thing about frittatas is that you can serve it for breakfast, lunch, dinner or snack. You can also choose your veggies like an omelet! It's good warm or cold. As a matter of fact many Italians will pack a wedge of frittata in their lunches. I can buy into that! Also, if you ever have any leftovers, you can make a sandwich out of it. Maybe you can trick your kids into eating their veggies!

I normally prepare my frittatas with a little more cheese and some half and half for a richer taste and a fluffier consistency. But in keeping with healthier eating I made some substitutions. It still turned out nicely.

It's very important to start with a large non-stick skillet. Add 1-2 T of olive oil. Then add what ever type of veggies you like. You can't really mess this up. I chose:

2 c red bell peppers and green (Anaheim type) peppers combined

1/2 c chopped yellow onion

1 c pre-roasted Yukon potatoes, sliced

Saute these for about five minutes. Add spices:

1/2 tsp lemon thyme

1/4 tsp red chili flakes

1/2 tsp garlic powder
1 handful chopped Italian parsley

Salt and pepper to taste

Meanwhile I combined 2 large eggs and enough "egg beater" type product to total 1 cup. To this add 2 T milk or half and half, beat well. Add egg mixture to pan with veggies. If you've ever made an omelet the technique is the same. Work the egg underneath from the middle to the sides while lifting the edges until it is still a little runny in the middle. At this point you can add some cheese on top. I chose only 2 T grated parmesan. Put into the broiler on low and keep an eye on it. Cook until just browned on top making sure the egg is done. Remove and cool for about 10 minutes. After cooling time it should slide out of the pan onto a serving plate. (Miracles do happen) Cut into wedges and enjoy! A fancy presentation for basic eggs! Serves 2 but you can easily increase the amounts for a larger version.

Temptation Comes in Many Forms

Yes, temptation comes in many forms. This week was a birthday week for my husband. Enough said! I'm sure it is written that it's bad luck to refuse a piece of birthday cake. Or, so I've been told. I had to make sure Ralph's amaretto cake was worthy of this blog. Evidently, it passed the test. That was Thursday's entry. And, I was forced to sample the lasagna sans the sausage. (I tossed the meat onto Ralph's plate.) Even though I was the official taste tester, I did adhere to my "delete the meat" policy.

Then, there was that blister from the trail of torture. See Sunday's blog. No major walking until I found those corn cushion! So, Thursday morning the scale was not cooperating and moving in the wrong direction! But, that's okay... I just went back to square one where I ate mostly steamed zucchini spritzed with lemon during the day and steamed swiss chard with raisins along with roasted rosemary potatoes for dinner. Stepping back onto the scale Friday was more to my liking! I can do this...

I once heard a great saying, "How do you eat an elephant?" Answer: One bite at a time. And Rome was not built in a day, for that matter. I'll apply these wise sayings and take one day at a time and the inevitable will happen. And when this phase is over the maintenance will begin. It never ends but I will enjoy the journey...

Sorry, no food today unless you want to know how to steam veggies!

The picture displayed above is of the gorgeous sunrise in Playa del Carmen, Mexico. It stirs my soul.....