Toasted Sesame Ginger Salmon

Excellent. All very much enjoyed.

recipe

Seven Things You Didn't Know You Could Waffle!

What fun is this! I'm bringing my waffle iron out of storage.

This isn’t so much about how to make macaroni and cheese as it is about what to do with leftovers. Waffling the next day allows the outside to develop a nice crunch in the iron’s high, double-sided heat while the inside melts into perfection.

more ideas

Graveyard Taco Appetizer

Made even easier with ready-made Costco layered bean dip.

Recipe 

Pantry Staples/Simple Recipes

With fresh-from-your-garden (or farmer's market) heirloom tomatoes...I'm definitely trying this tomorrow!

How did this evolve into a food/recipe blog? I'll get back to other things soon.

Heirloom tomato and mozzarella tart recipe

puff pastry pizza recipe

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Easiest Ever Rustic Apple Tart

This recipe looks terrific, doesn't it?  Turns out that IT IS!!!

This time we used Trader Joe's prepared Pie Crusts/found in freezer section of store. Much better than the Pillsbury Pie dough that we used in the recipe shared earlier. I also cut the amount of sugar in half/delicious.

Really, how can you go wrong with these fresh, simple ingredients.

Prosciutto, Fig and Arugula Flatbread

Yep, I'm pretty sure that this is the recipe brought by dinner guests last night. It was soooooo delicious.

A great seasonal dish!

Our Favorite Super Easy French Apple Tart

It's a wonderful time of year.  Harvesting apples, either from your own garden or a local farmer's market.

This remains one of my all-time favorite fall desserts. Perfect with coffee in the morning or at the end of the day after dinner.

Here's my simplified version of Ina Garten's French Apple Tart. 

Ina's recipe.

My modifications:

• Substitute refrigerated pie dough, such as Trader Joe's (Pillsbury contains hydrogenated fat), for her homemade pastry if you're short of time.
• Rather than the recommended 1/2 cup of sugar, I lightly sprinkle a tablespoon (max) over the apples if they are particularly tart. Otherwise, I skip this addition entirely. I find that the jam provides plenty of sweetness. 
• Finally, I substitute Grand Marnier or Cointreau for the rum.

To speed through the coring, peeling and slicing, I use the gadget below. AND I never worry about removing what little peel is left on the apples. 

Cheers!

It's available through Amazon. 

Make a Meal of Appetizers

There's nothing I like better than a tapa-style dinner. Here's one of my favorite additions.

recipe

Rice Paper Vegetable Wraps

Fresh and fun. I've always been too intimidated to try these. What was I thinking? The most time-consuming/tedious part is slicing and dicing which is made much easier with a mandoline and julienne peeler. The rest is a cinch.

The following video shares a simple rolling strategy I found very helpful. 

Making Vegetables More Appealing

I probably won't be trying this any time soon. But wouldn't it be fun this summer?

source 

But this/pictured below/I can and, more importantly, did do last week. Standard appetizer, yes. But a delightfully different twist. And when searching for the source of the little glasses I used, I found this! Obviously you could use anything you happen to have on hand. So interesting that Pier 1 Imports carries the assortment. Amazon carries juice glasses in bulk that would work as well.

And I'm thinking that rather than having bread delivered to the table when eating out, this would be a far wiser concept. I'm trying it out next week/will see if it catches on.

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Crispy Curly Kale Chips

Once you start, it's tough to stop eating these! I'm totally addicted. 

Note: After eating, you'll need to floss before heading out into the world.

recipe

How to Cook with Greens Like Kale, Chard & Collards

Bon Appetit recommendations and recipes

more recipes full of vitamin-packed greens

Banana Walnut Baked Oatmeal

Today's experiment. Tomorrow's breakfast.

LOVED IT! Tomorrow I'll add yogurt, berries...

I'm having trouble saving the rest for then.

recipe

Rosemary & Mustard Glazed Pork Tenderloin

Had tonight. All loved. Served with beet/goat cheese/walnut/green salad.

Excellent recipe. Particulary when served w/pan juices.

Super Simple Rustic Pies

I love pies. Particularly the rustic variety. Super simple to construct. Even easier to eat.

And while a good home made crust is undeniably delicious, I often opt for the ready-made variety.

Trader Joe's is my current favorite.

I've used Pillsbury in the past but recently realized that it contains trans fats. No. I'm not using partially- or fully-hydrogenated oils of any kind. Ever. How did I miss that?

Here's a link to a low-sugar pie/tart/galette I've made and adore.

Next time I'll use Trader Joe's or make my own crust.

recipe

Harried Hostess?

Not any more thanks to our friend, Sally. Potatoes are ready to go when you and your guests are. 

 Creamy Potato Casserole  

• 10-12 medium baking potatoes, peeled and boiled
• 1-8 ounce package cream cheese, softened
• 3 tablespoons chopped chives
• 2 eggs
• 2 tablespoons flour
• 2 tablespoons butter
• 2 tablespoons milk
• 1-13.5 ounce of French fried onions

1. With electric mixer, mash hot potatoes. 
2. Add cream cheese, chives, eggs, flour, butter and milk.  Beat at high speed until light and fluffy.  Salt and pepper to taste. 
3. Spoon into greased casserole.  You may freeze at this point.
4. Bake uncovered at 300 degrees for 35 minutes. 
5. Sprinkle with French fried onion rings (yes, the ones from the can) and return to oven for 5 minutes to crisp.

Serves 6-8

from The Harried Hostess Cookbook by our friend, Sally Young

Turkey Breast with Walnut and Dried Cranberry Stuffing

Thanksgiving is almost here/how did that happen?  

The following recipe is a delightful alternative to the traditional turkey. I've used it several times, most notably when oven space was restricted or baking times were in question, as in high-altitude, Tahoe-type, cooking.  

Not only is this far less hassle than the traditional turkey, it cooks in about one-third the time of a whole bird, fits in every oven, and is easy to carve.

Save time and frustration by asking the butcher to do the butterflying.

Turkey Breast with Walnut and Dried Cranberry Stuffing

• 1 boneless turkey half breast (about 5 pounds)
• salt and freshly ground pepper to taste
• 1/2 cup /3 ounces dried cranberries
• 1/4 cup/2 fl ounces red wine
• 2 tablespoons/1 ounce butter
• 1 medium onion, diced
• 3 shallots, chopped
• 3 cloves garlic, chopped
• 2 cups/4 ounces diced bread
• 1 1/2 cups/12 fluid ounces chicken stock
• 3 eggs
• 1/2 cup walnuts, chopped
• 1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried
• 1/4 teaspoon chopped fresh rosemary or 1/8 teaspoon dried
• 2 tablespoons olive oil

1. Butterfly turkey and pound slightly with a meat mallet to even the shape.  Season with salt and pepper and set aside.
2. For stuffing, soak dried cranberries in red wine for approx. 30 minutes or until berries are soft and plump.  In large sauté pan over high temperature, heat the butter until very hot.  Add onion, shallots and garlic and sauté for approximately 2-3 minutes.  Add the cranberries and wine and cook for 3 or 4 minutes or until all the liquid has evaporated.
3. In large bowl, toss the diced bread with the sautéed onion mixture.  Add enough chicken stock to soften the bread.  Add eggs, walnuts, thyme, rosemary and salt and pepper to taste.  Cool completely in refrigerator. 
4. Preheat oven to 450 degrees.
5. Spread cooled stuffing over the butterflied half breast.  Roll the turkey and tie it with kitchen twine.  In a large roasting pan over high heat, heat the olive oil until smoking hot.  Place the turkey in the roasting pan and bake for 15 minutes or until it is golden brown.  Reduce the heat to 350 degrees and cook for 30 to 45 minutes or until the internal temperature of the turkey is 155 degrees.
6. Place on serving platter and set aside for 2 minutes before carving into generous slices, accompanied by seasonal vegetables.

from Caprial's Cafe Favorites by Caprial Pence

Make Ahead Gravy

Thank you, Sally!  Here is the concept that she shared at our October meeting. Originally printed in the May, 2007 Women’s Day Magazine, I found it on Food.com. 

Make Ahead Gravy

Ingredients

• 3 lbs turkey wings
• 2 medium onions, peeled and quartered
• 1 cup water
• 8 cups chicken broth
• 3/4 cup carrots, chopped
• 1/2 teaspoon dried thyme
• 3/4 cup flour
• 2 tablespoons butter
• 1/2 teaspoon pepper

Directions

1. Heat oven to 400°F.
2. Arrange wings in a single layer in a large roasting pan.
3. Scatter onions over top.
4. Roast 1 1/4 hours until wings are browned.
5. Put wings and onions in a 5-6 quart pot.
6. Add water to roasting pan and stir to scrape up any brown bits on the bottom.
7. Add the brown bits to the pot.
8. Add 6 cups broth (refrigerate the remaining 2 cups) add carrot and thyme.
9. Bring to a boil.
10. Reduce heat and simmer uncovered 1 1/2 hours.
11. Remove wings to cutting board.
12. Save wing meat for another use if you wish, or discard.
13. Strain broth into a 3 quart saucepan, pressing vegetables to extract as much liquid as possible.
14. Discard vegetables.
15. Skim fat off broth and discard.
16. If time permits, refrigerate broth overnight to make fat skimming easier.
17. Whisk flour into remaining 2 cups broth until well blended.
18. Bring broth in pot to a gentle boil.
19. Whisk in broth flavored mixture and boil 3-4 minutes to thicken gravy and cook flour.
20. Stir in butter and pepper.
21. Serve now or freeze up to 6 months.

AN EVEN EASIER SOLUTION?  They make it. You take it! Harry's Hofbrau, 1909 El Camino, Redwood City, CA. 

Ten Holiday Cocktail Recipes

Not so sure we "deserve overindulgence" but I'm particularly interested in the pomegranite/champagne concept.  Sounds soooooooooooo festive and fun.

See all the recipes.

Gifts from our garden

Along with honey from the garden, our gift to friends this year is the following nut mix. Spicy, smoky, sweet, all-round sensational. Several have asked for the recipe. It's from Ina Garten's How Easy is That.  Love this and all her other books.

Note to self: Next time, find sensible source for nut purchases. Spare yourself the excitement of a totally outrageous bill/shop smart. Definitely not Draegers!

For local readers: You'll find chipolte chile powder at Penzeys Spices, Menlo Park as well as other Penzeys stores around the country.

Ina Garten's Chipotle & Rosemary Spiced Nuts
Serves 8 to 10

"When I have a little extra time before a party, I'll whip up a batch of these really delicious nuts. They're sweet, salty, and spicy--with lots of brown sugar, maple syrup, chipotle powder, and fresh rosemary. Roasting is the process that brings out the most flavor in nuts, and serving them warm is a particularly nice touch.

Vegetable oil

3 cups whole roasted unsalted cashews (14 ounces)
2 cups whole walnut halves (7 ounces)
2 cups whole pecan halves (7 ounces)
1/2 cup whole almonds (3 ounces)
1⁄3 cup pure maple syrup
1/4 cup light brown sugar, lightly packed
3 tablespoons freshly squeezed orange juice
2 teaspoons ground chipotle powder
4 tablespoons minced fresh rosemary leaves, divided
Kosher salt

Preheat the oven to 350 degrees.

Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder on the sheet pan. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.

Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary.

Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature.

Chipotle chile powder is different from ordinary chili powder-- it's ground dried smoked jalapeños and has a distinctive hot, smoky, sweet flavor."