Tom's Chautauqua Idea

Hi!
I wanted to say to everyone what a great time we had seeing all of you! Thanks to Aunt Joan and Uncle Bud for hosting the event and Kurt for his organizational prowess.
I still feel the vibe of the weekend. 
It's amazing how much fun we had in 3 days.
I'll post some images soon.
I was trying to think of a highlight event to share, but every moment was a highlight. I will say, seeing Aunt Joan, in her rocker, eyes closed, blissfully holding Jordan was priceless.
write a note and share a moment.
I enjoyed listening to everyones' stories, too.
Tom

Hello all, 

It was a wonderful weekend, wasn't it? The perfect weather was only the icing on the delicious cake. Joan and Bud were the most gracious hosts as usual. Mary Lee so kind and warm for welcoming us into the house. 

Tom's idea for sharing a favorite moment is a great one. If I may, let me suggest we share our ideas on the family blog site Come Sit Eat (If You Can Find a Chair):  http://come-sit-eat-cherrylane.blogspot.com/ 

Please feel free to join up with us there if you have not already. There you can post stories, pictures, and even video, I think. If you feel like emailing your special moment as well, you can copy and paste onto Come Sit Eat.

For me there is never one moment, I cannot pick a favorite. I love greeting everyone in the morning over cappuccino and last nights pie. I always enjoy walks (or rides) around the grounds. It is silly fun planning a trip to Panama Rocks and herding the cats into cars. Evenings cooking for everyone and charades (me as observer) and bitter-sweet Sunday morning saying goodbye and realizing how much I will miss everyone. 

All from me for now, see you all soon, 

Jimmy

Sweet Potato and GOAT CHEESE (yeah, chevre) Muffins

If you know me, you know I have a penchant for goat cheese (or chevre if we want to get fancy and French). I can't think of something that would not pair well - pears, bacon, chocolate, bread, veggies, you name it. Also embedded in my favorite foods are sweet potatoes - how can you not love a root vegetable that can whimsically switch from sweet to savory.

I made these muffins for a recent book club. I think I overdid the sage, which came fresh from a friend's garden (in fact, in the future I would substitute rosemary so the muffin is less like Thanksgiving stuffing). Overall though, they were delightful and the perfect accompaniment to a delicious arugula cantaloupe salad (see Today I Cooked) and a bunch of ladies talking books. The original recipe was in grams; I was too lazy/incompetent at the metric system to translate properly, so my measurement are imprecise (which is not ideal for baking or when baking at high altitude). The goat cheese saved the day - ensuring that these muffins were still moist and delicious.
1 large red onion, sliced
1 thick rasher bacon, sliced into batons (optional - Vegetarians at book club so I omitted)
4 sage leaves, shredded (go with the Rosemary)
150 grams sweet potato, peeled and shredded (I used two sweet potatoes)
50 grams hard Goat cheese, shredded (I used Haysteak Goat Cheese)
300 grams plain flour (I put in about 2.5 cups)
Handful of dried cranberries (my addition)
little bit of honey (also my addition)
4 teaspoons baking powder
1 cup milk
1 egg
3 teaspoons olive oil

Using a fry-pan, sauté the onion, bacon (optional) and shredded sage (or rosemary) leaves in a little oil until the onion has softened and the bacon has browned. Add the shredded sweet potato (cook them in a microwave if you don't have time for the oven and shred with a cheese grater) along with a good grinding of black pepper and toss through for about 30 seconds - remove from heat and set aside to cool.

Sift the plain flour with the baking powder and place into a large bowl (I don't own a sifter; I just mixed). Add the cooked mixture and stir through, breaking up any lumps that may form. Sprinkle over the shredded goat cheese and mix it through so it's evenly distributed.

Whisk the egg with the milk, then add the oil before pouring this into the dry ingredients. Stir through until just combined - be careful not to overmix. Here, add the cranberries and the honey, should you wish.

Spoon into your large muffin moulds and bake in a preheated 180°C/350°F oven until golden brown and cook through - this should take around 20-30 minutes (mine took about 35, but I modified the recipe and this is Denver - mile high city). I got twelve muffins, even thought the recipe said six (again, the faulty measurements or the size of my muffin cup).

Let the muffins cool slightly on a wire rack before eating (or just eat).

Delish.

xoxo

Theresa

Adam's Moroccan Soup - a doubly stolen recipe

This recipe has its origins in the food network. It has been doctored by my friend Adam is originally a Rachel Ray recipe. It's easy, tasty and healthy - a good combination. Nice and hearty for those rare Denver rainy days. It also makes great leftovers. Here ya go:

Sautee a large onion and 6-8 pressed garlic gloves in butter (about a tbls), then add 1 heaping teaspoon each of cinnamon, cumin, and paprika, plus 1/4 tsp of cayenne. Sautee these until aromatic, then add two cans of diced tomatoes, 3 cans of chickpeas, a quart of broth (veggie or chicken is fine), and a teaspoon of sugar. Simmer for 45 minutes then add spinach (baby spinach, if you like it, add a lot; lukewarm, add a little). Season with salt and pepper.

Enjoy!

Dessert Euro Style

 Contributed by Markus via Cheem

Smashed Banana bread

From Alice Hines

Ingredients

• 3 or 4 ripe bananas, smashed
• 1/3 cup melted butter
• 1 cup sugar (can easily reduce to 3/4 cup)
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of all-purpose flour

Method

No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

 

A Long and Joyous Lasagna Recipe

Modified from a Cook's Illustrated Recipe, and unless we publish on a wide scale, We are safe from the long arm of the copyright laws of this and other counties..

 

This recipe uses some basic French technique that when mastered will enhance any recipe, The first beingDuxelles, pronounced dook-SEHL, is a finely chopped mixture of mushrooms or mushroom stems, shallot, garlic, cooked in butter, and reduced to a paste. The second Sauce Bechemel, or white sauce, a basic Mother sauce is the foundation of a bunch of other sauces, including the one you use for home-made Mac-n-cheese Sauce Morney. Eat American style, frenchie!

For basic duxelles, mince 1/2 pound fresh mushrooms (or mushroom stems) and 4 minced garlic cloves or 1 to 2 shallots. In a frying pan, sauté the garlic or shallot in 1 to 2 tablespoons butter until soft but not brown (3 to 5 minutes). Stir in minced mushrooms, salt and pepper, chopped parsley to taste, and a pinch of tarragon or thyme if you wish. Cook the mixture over medium high heat until the mushrooms give off a lot of liquid; that liquid will evaporate completely (5 to 10 minutes). The duxelles will look like a coarse mash. Cool the mixture slightly and taste for seasoning. This will make about 1-1/2 cups. Duxelles may be frozen for 1 to 2 months.

Duxelles is said to have been created by the 17th-century French chef Francois Pierre La Varenne (1615-1678 {heart failure from butter}) and to have been named after his employer, Nicolas Chalon du Ble', marquis d'Uxelles.

Béchamel sauce (pronounced BESH-e-mel) also known as white sauce, is a basicsauce that is used as the base for other sauces, such as Sauce Morney, which is Béchamel and cheese. This basic sauce is usually made today by whisking scalded milk gradually into a white roux( equal part butter and flour), though it can also be made by whisking a kneaded flour-butter beurre manie'into scalded milk. The thickness of the final sauce depends on the proportions of milk and flour.

Sauce Bechemel has many inventors, as many as countries in Europe. It is simple food chemistry and wasproably created in many countries.

Wild Mushroom Lasagna
 
1/2 ounce dried porcini mushrooms
1 cup warm water
2 lbs portobello mushrooms, sliced
4 teaspoons olive oil
2 large red onions, chopped medium
8 ounces button mushrooms
4 medium garlic cloves, minced
1/2 cup dry vermouth
3 tablespoons butter
3 tablespoons flour
3 1/2 cups milk
1/4 teaspoons ground nutmeg
1/4 cup minced parsley
1/4 cup minced fresh basil
8 ounces fontina cheese, shredded
1 1/2 ounces grated parmesan cheese
12 no-boil lasagna noodles
lemon zest 
 
1) Cover porcini with with water in microwave-safe bowl and cover with Saran wrap, cut a few slits and zap on high for 30 seconds. Let stand until softened about 5 minutes. Lift mushrooms out of water with a fork and chop. Strain water really well, through and strainer with paper towels in it. Reserve. 
2) Pre-heat oven to 425f. Spread portobellos on a sheet pan and drizzle with olive oil, salt and pepper, toss. Roast until mushrooms shrivel, about 30 minutes, toss half way though. Throw some unpealed garlic in there too. It's good for what ails you. Reserve.
3) While portobellos roast, caramelize onions in saute' pan until browned at edges. 10 minutes. Reserve.
4) Process button mushrooms with some garlic, salt and pepper. Saute' until brown and all liquid is evaporated, 6-8minutes. (See above, Duxelles)
5) Reduce heat and add porcini mushrooms, more garlic and heat though, add vermouth, saute 2-3 minutes.
6) Add butter and cook until melted. Add flour and cook about 1 minute. Add milk, scape up all little brown bits on the bottom of the pan. Add strained porcini water and nutmeg. Bring to a boil, reduce heat and simmer until saucey and thick, 10-15 minutes. Add herbs, but save some for garnish. 
7) Mix cheeses together in a bowl. Mix onions and portobellos in another bowl. Place noodles in a 13 by 9 baking dish, cover with hot tap water to soften, 5 minutes, stir to prevent sticking. Remove noodles from pan and place on dry kitchen towel. Dry baking dish and butter until coated. 
8) Coat the bottom of the baking dish with some mushroom-milk sauce. Add 3 noddles, cover with sauce, add 2 cups mushroom mixture and some of the cheese. Repeat. Finish top with cheese. Coat aluminium foil with cooking spray and cover laz. Bake at 425f 20-25 minutes until bubbling. Turn oven up to 500f. Remove foil and brown cheese on top, 6-8 minutes. Add some reserved herbs and cheese to top. Let cool for at least 20 minutes.

 

In the Begining

The great parties of the Chicago Contigent and Vestal Mob (not to omit Chautauqua or Denver or Steamboat, etc) mostly begin with appetizers. And wine. And conversation. Since we are all gathering our wits for a cookbook, l will include a few of my favorite hors d'oeuvres. First, let us set the stage:

 

The phrase is spelled 'hors d'oeuvres' when it is being used as a noun: Hors d'oeuvres at four o'clock in the afternoon.

However, it should be spelled 'hors d'oeuvre' (no final 's') when used as an adjective: Hors d'oeuvreReception following the ceremony.

 

No verb availible.

 

Olive oil and bread

 

Crusty sliced bread and flavored oil are easy and quick for keep the masses at bay. Season oil w/ salt and pepper, maybe some garlic or shallot, fresh herbs or rubbed dry herbs. Let olive oil rest while seasoned but slice bread immediately before service.

 

Nan or pita pizzas (a variety app.)

 

Gathering some cheeses, fresh herbs, olives, capers, sauces, oil together and anointing nan (Greek or Turkish flat bread) and toasting in a high oven (400F-450f) for 10 min  and slicing like pie makes a variety of warm finger food. If you have a pizza stone, all the better. I use frozen marinara on some, seasoned olive oil on others. Everyone can try different things, this sauce with that cheese, those olives, this fresh herb, etc. Be seasonal, pick what looks good in the market, play favorites. A little oil over a farmers cheese, toast, add white anchovies may not play well to Anne, but Markus and Ale' loved it. Caramelize vidalia onions in oil, add blue cheese and rosemary. Sliced flesh summer tomatoes, fresh basil and mozzarella, drizzle with extra virgin olive oil. Ensuite, vous.

 

Puff Rolls or How Can I Mess Up The Kitchen (another variety app.)

 

Peppridge Farm makes frozen puff pasty sheet available everywhere but 7-11. All and any ingredients from above will work nicely. Roll out defrosted puff into 1/8th inch sheet (the messy part) Spread cheese, sauce, whatever in a thin layer. Here is a easy combo for the first timer: Tomato paste, chopped olives and mozzarella (from Semi-Homemade from foodnetwork.com) Carefully roll two ends so they meet in the center. Refrigerate for 30 min or so, longer if you want. Slice into 3/4 inch slices, arrange with flat side down on a sheet pan lined with parchment or my favorite, non-stick foil. Give them space to 'puff'. Brush egg wash onto tops and cook in another high oven (400f-450f) until puffed up and golden brown (think George Hamilton). Really impressive to the unwashed.

 

The Mysterious Cups (in the tradition of variety app.)

 

Get thyself some phyllo dough cups (phyllo sheets and a mini muffin tin will work) This is Leslie's favorite: Finely chop onion and garlic, saute' until soft. Process mushrooms and herbs, add and saute' until liquid has evaporated, like a duxelles. Remove from heat and grate some Gruyere and combine. You may want to process the onion and garlic as well, small bits work best in this recipe. Just soften onion and garlic first, then add mushroom mixture. Add a dollop to each cup, top with herb for that impressing the unwashed effect. Cook them them in our by-now-really-hot oven (400f-450f). Another theme: Brown off some Mexican Chorizo sausage, strain sausage meat and set aside, reserving tbsp of it's red, red fat. Dice a waxy potato (1/4inch dice) and brown slightly in the oil, toss in some chopped garlic, but don't let it burn! Add feta while still warm.Combine all and dollop away.

 

Rustic Tomato Sauce with Peaches & White Beans

I got this recipe from Today I Cooked, another family cooking blog (indeed, I stole the idea for this blog from those lovely ladies as well). SP is one of my favorite cooks - give that lady some veggies, olive oil and balsamic and she's sure to come up with a tasty concoction! I've been told this is an original SP creation and I made only a few changes. Sticking to my mantra that wine makes everything better, I used a little dry red wine to caramelize the onions. I also added a sprinkle of ginger at the very end. For the carnivores, sauteed chicken breast pieces work perfectly in the sauce or you can put the sauce over chicken ravioli (I like the Whole Foods brand). Or go crazy, and do both.

Here's the recipe without alteration from SP:

1. Chop a medium onion and slice up 6 cloves of garlic. Sweat these in a saucepan in just a little olive oil and a pinch of sugar.

2. Add the following:
6 sundried tomatoes, torn into chunks, and about 1 TBSP of their oil
10 or so small-to-medium, meaty summer tomatoes, chopped in large chunks
2 large juicy peaches, also chopped
Half a can of white beans for protein and texture (I used great northerns), drained and rinsed

3. Turn it all up to high and get 'er boiling - the tomatoes and peaches will produce plenty of liquid. I tasted at this point and the flavor was shockingly good already, so all I had to do next was...

4. Add a generous splash of good balsamic, a pinch more sugar, and salt to taste. Thicken with a teaspoon or two of corn starch (first dissolved in water, then added to the sauce).

Welcome!!!!

Our efforts to create a hard-bound family cookbook have been stymied for now. In its place, we offer this blog --- a space to share recipes, stories and pictures between family. Email me if you want to become an administrator and post!

Love Theresa