Wind From The Carolinas...................
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The Remains of the Day Before.....
After our fathers day feast we still had some seafood left over and decided to make a Seafood Alfredo!
This Alfredo sauce is a simplified version using cream cheese, milk, Parmesan cheese and butter.
Two Lipitor later............ -
The Chef and his Helper!
The family that cooks together ...............stays together!
One way to bring the family together is to share a meal. -
It's all in the details..
Always make sure your table is set with special things that remind you of all the people you love.
This china belonged to Great Grand Mother Brock so is especially special!
Real Men Eat Quiche……….and Adore Their Savory Tarts!
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The Tart
I pound of Spinach, mushrooms and sliced deli ham combined
2 teaspoons extra-virgin olive oil
4 large eggs, room temperature
1 cup heavy cream
1 1/2 ounces mozzarella, Parmesan and provolone cheese, finely shredded (1/2 cup)
2 ounces fresh fig, olive goat cheese, crumbled into large pieces (1/2 cup)
Double up on the ingredients if making two tarts!
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The Work
Preheat the oven to 350 degrees
Saute the fresh spinach, mushrooms and ham and cook for about 2 minutes. Toss with oil in a bowl.
In a separate bowl add eggs, cream, flour, and 1 1/4 teaspoons salt and blend until very smooth.
Pour custard into crust. Sprinkle with mozzarella, Parmesan, provolone and goat cheese and top with the spinach combination. Bake until edges of custard are puffed, top is golden brown, and center is set, about 40 minutes.
Down by the Seaside Sifting Sand...............
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It's all about the base!
The base of this meal is the creamy risotto.
2 cans of warmed vegetable broth
1 teaspoon whole pink peppercorns
1 stick unsalted butter
8 ounces mixed fresh mushrooms, such as baby bella and shitake
1 medium onion, finely chopped
Coarse salt and freshly ground pepper
2 cups Arborio rice
1 cup dry white wine
1 cup grated Parmesan cheese
Melt 3 tablespoons butter in saucepan over medium heat. Cook onion until tender and translucent, about 5 minutes. Season with salt. Stir in rice, and cook until coated, 1 to 2 minutes. Add wine, and cook until almost completely absorbed, 3 to 4 minutes. -
Bout that the base..........NO trouble!
Ladle 1 cup reserved stock over rice, and cook, stirring constantly with a wooden spoon, until almost completely absorbed. Continue adding stock, 1 cup at a time, stirring constantly and waiting for each addition to be almost completely absorbed before adding the next, until grains are al dente but not crunchy, about 30 minutes.
In a cast iron skillet saute the scallops in butter and fresh thyme until just cooked, about 2/3 mins a side.
Cook down the mushrooms separately and steam the asparagus until al dente. Then you are ready to assemble your plate and top off with your pearls. -
Pour some sugar on me!
To end this wonderful day and meal an AB FAB duo of peanut butter and chocolate.
1 1/2 cups All Purpose Flour, divided
1 tsp Baking Soda
A pinch tsp Salt
1/2 tsp Cinnamon
3 Very Ripe Bananas, slightly mashed
1/2 cup Sour Cream
1 Eggs
1/4 cup Coconut Oil or Canola Oil
/21 tsp Vanilla
1/2 cups Peanut Butter Chips
1 Bar of Premium Chocolate oreo cookie, chopped
Preheat oven to 350 degrees; spray a 9x5” loaf pan with cooking spray.
In a large bowl, whisk together flour, baking soda, salt, and cinnamon; set aside.
Beat the bananas, sour cream, eggs, oil, vanilla until well blended. Toss the peanut butter chips into the batter along with the chopped oreo cookie chocolate bar. Bake for 50 to 55 minutes.
Sue Lawrence
There is most certainly a family resemblance between you and Great Great Granny - that little smile is pure Betty Boops!
Jenny Pinder
Love it!!!