I managed to pull off the house cleaning and a fabulous feast for eight wonderful friends. We had all the traditional Seder dishes that included 2 types of haroseth. A guest made a delicious version using a 15 year-old Late Bottled Vintage Port and golden raisins, it tasted like apple pie. The chicken soup Sid made was great but my matzo balls were tasty sinkers. I continued a new tradition for us that began years ago when I couldn't get out to get Matzo crackers. I grew up in New Mexico, so I made tortillas on the fly that wintry night years ago and it was so popular that people now demand them. The main meal consisted of brisket, noodle kugal (both delicious recipes from my mother-in-law), roast asparagus and stewed prunes. Dessert was my deadly Chocolate Oblivion Torte and home-made macaroons.
I must take a moment here to complain about what is happening to the foods in this nation. Okay, I searched the grocery store for prunes. I finally found them and grabbed a bag real quick because the boy stocking the shelves was in the way. I didn't bother to read beyond prunes. Sid ate one late at night and didn't want to tell me anything was strange. I mentioned that I needed to get orange juice to simmer the prunes in and Sid started laughing-really hard. When he caught his breath, he informed that I purchased orange flavored prunes. Now, what is up with that? Why do we do that? When did foods stop being what they are - simple, natural, one ingredient? I'm sorry, but it just drives me crazy. I'm not saying I don't love my Hickory Smoked Almonds or other flavored foods, but sometimes I think it gets taken too far.
Now, it is on to quilting today while the boys blacksmith. Last weekend, along with everything else, I did the emergency quilt and a Pineneedle Block of the month. Today's quilt is a beautiful sampler for a client. We have a salmon party to go to this afternoon. I love spring in the mountains when we all burst out of hibernation and start catching up on fun.
Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
Sunday, April 8, 2012
Sunday, September 4, 2011
Laboring on Labor Day
We had our first frost last night. The temperature dipped to 28 degrees. I've had iris in a paper bag since this spring and a friend of mine just gave me some more plants too. I guess I really should get outside and use this weekend to create a new garden bed and get it planted. That is one of the problems with gardening at high altitude, you have to find soil first. You can't just plant stuff outside, it is all solid rock. I don't mean it's rocky soil either, I mean it is bedrock! It is usually easier to build garden beds up than to dig them in here. So, I'll see how many of these plants are survivors. You have to be tough if you want to be in garden.
The cooler weather has started the mouse population migration as well. Luckily, my two cats really love to hunt them at night. They are a little evil, my kitties are. If you are a human, these cats are very nice cats. If you happen to be mouse, however, these two cats will now be your torture specialists for the evening. This is pretty horrible and gross so if you have a weak stomach, stop reading right now. The cats will catch a mouse and put it in the bathtub to play with all night. I can't remember if I've written of the "torture dome" in previous blogs or not. Where did we leave the plywood that we cut to fit over the tub? It's time again to close this torture dome.
The cool weather inspired a wonderful meal last night. I made some colcannon and steaks with a honey-mustard sauce. It was quite delicious and really fitting for a fall night.
Have a good week and keep creating!
The cooler weather has started the mouse population migration as well. Luckily, my two cats really love to hunt them at night. They are a little evil, my kitties are. If you are a human, these cats are very nice cats. If you happen to be mouse, however, these two cats will now be your torture specialists for the evening. This is pretty horrible and gross so if you have a weak stomach, stop reading right now. The cats will catch a mouse and put it in the bathtub to play with all night. I can't remember if I've written of the "torture dome" in previous blogs or not. Where did we leave the plywood that we cut to fit over the tub? It's time again to close this torture dome.
The cool weather inspired a wonderful meal last night. I made some colcannon and steaks with a honey-mustard sauce. It was quite delicious and really fitting for a fall night.
Have a good week and keep creating!
Wednesday, December 16, 2009
Food with Intention
Several years ago, I had just watched the film Like Water for Chocolate and was very intrigued by the idea that our intentions and feelings can be transferred to food as we make it. I decided to make my husband a wonderful feast. It would look great, taste wonderful, and convey my love for him. It was mid-summer and the garden was bountiful. All day long, I went from garden to kitchen creating with joy and love.
The two things that stand out best in my memory were the appetizers and the cheesecake. It was to be a plain New York style cheesecake with fresh peach compote on top. It took all day long to set. I finally opened the oven thinking it had to be done by now and was moved to tears by what I saw. A perfect heart had cracked in the center of the cheesecake. I couldn't have done that on purpose if I had tried. As the cake had decorated itself, we had the peach compote on the side.
Now the appetizers I made really knocked my socks off. I don't even like eggplant or tomatoes. I tried to like tomatoes every year for 21 years. They always let me down until I grew some for my husband. There is nothing tastier than a fresh home-grown tomato. This simple recipe was one of my best spur of the moment, fresh from garden ideas ever. I hope you enjoy!
Eggplant Medallions
1) Take any eggplant (I grew small fuschia ones that year) and slice 1/2 inch thick. Arrange in a dish and sprinkle with salt all over. Use a good deal, you will wash it off. This leaches bitterness from the eggplant.
2) Slice tomatoes 1/4 inch thick. Tomatoes should be same or smaller in radius as eggplant.
3) Slice thinly as much smoked gouda cheese as you want to use.
4) Rinse eggplant and arrange single layer on greased baking tray.
5) Top each eggplant round with slice tomato then gouda cheese.
6) Sprinkle with salt and pepper.
7) Broil until done. Keep an eye on them 5-10 minutes depending on broil range.
Serve warm and eat up the compliments.
The two things that stand out best in my memory were the appetizers and the cheesecake. It was to be a plain New York style cheesecake with fresh peach compote on top. It took all day long to set. I finally opened the oven thinking it had to be done by now and was moved to tears by what I saw. A perfect heart had cracked in the center of the cheesecake. I couldn't have done that on purpose if I had tried. As the cake had decorated itself, we had the peach compote on the side.
Now the appetizers I made really knocked my socks off. I don't even like eggplant or tomatoes. I tried to like tomatoes every year for 21 years. They always let me down until I grew some for my husband. There is nothing tastier than a fresh home-grown tomato. This simple recipe was one of my best spur of the moment, fresh from garden ideas ever. I hope you enjoy!
Eggplant Medallions
1) Take any eggplant (I grew small fuschia ones that year) and slice 1/2 inch thick. Arrange in a dish and sprinkle with salt all over. Use a good deal, you will wash it off. This leaches bitterness from the eggplant.
2) Slice tomatoes 1/4 inch thick. Tomatoes should be same or smaller in radius as eggplant.
3) Slice thinly as much smoked gouda cheese as you want to use.
4) Rinse eggplant and arrange single layer on greased baking tray.
5) Top each eggplant round with slice tomato then gouda cheese.
6) Sprinkle with salt and pepper.
7) Broil until done. Keep an eye on them 5-10 minutes depending on broil range.
Serve warm and eat up the compliments.
Saturday, November 28, 2009
Thanksgiving, Cranberries, and Bears, Oh my!
We had a wonderful Thanksgiving shared with our friends. One of my friends likes to ask if we've seen any wildlife lately. For some reason, whenever he does, a bear or two will come strolling through the property. It never fails and Thanksgiving was no exception. A small bear came to see what smelled so good. Luckily, no damage was done. I love watching the wildlife but not enough to bait it purposely. Accidents do happen though.
Shortly after moving back to the mountains, I found an old bag of cranberrries in the freezer. Well, I thought I'd be nice to the birds. It was spring and food sources were scarce for the returning birds. So I threw the berries off the porch for the birds. The cranberries glistened like rubies on top of the snow. It was so pretty. My husband came home from work and casually asked me if I thought bears liked berries. I couldn't believe that I had not thought of that possibility. Needless to say, he picked up every single little jewel-like berry and disposed of them properly. No bears visited us that time.
This year, all the cranberries were eaten by us humans. I made up a batch of my favorite Cranberries in Port Wine. Over the years, I've learned to make these with more sugar than the original recipe. Adjust to your own taste as recipes are just springboards. Great ideas that can be completely tailored to suit your life's desires. That being said, here is how I make my Cranberries in Port Wine:
1) Wash and pick over 16 oz bag of cranberries. Put in heavy medium-size saucepan.
2) Add : 1/4 Cup Port Wine of choice
Juice of 1 Orange
1/2 Cup sugar
3) Bring to a boil. Let boil until the cranberries are soft and popped. The syrup should be
fairly thick. (The more sugar, the thicker it will be.)
4) Remove from heat and add fresh orange zest and lemon thyme if you've got it.
Let this cool and keep it in a jar in the fridge. I make them before Thanksgiving and they are really good by Christmas. Don't keep past the New Year though unless properly canned.
Shortly after moving back to the mountains, I found an old bag of cranberrries in the freezer. Well, I thought I'd be nice to the birds. It was spring and food sources were scarce for the returning birds. So I threw the berries off the porch for the birds. The cranberries glistened like rubies on top of the snow. It was so pretty. My husband came home from work and casually asked me if I thought bears liked berries. I couldn't believe that I had not thought of that possibility. Needless to say, he picked up every single little jewel-like berry and disposed of them properly. No bears visited us that time.
This year, all the cranberries were eaten by us humans. I made up a batch of my favorite Cranberries in Port Wine. Over the years, I've learned to make these with more sugar than the original recipe. Adjust to your own taste as recipes are just springboards. Great ideas that can be completely tailored to suit your life's desires. That being said, here is how I make my Cranberries in Port Wine:
1) Wash and pick over 16 oz bag of cranberries. Put in heavy medium-size saucepan.
2) Add : 1/4 Cup Port Wine of choice
Juice of 1 Orange
1/2 Cup sugar
3) Bring to a boil. Let boil until the cranberries are soft and popped. The syrup should be
fairly thick. (The more sugar, the thicker it will be.)
4) Remove from heat and add fresh orange zest and lemon thyme if you've got it.
Let this cool and keep it in a jar in the fridge. I make them before Thanksgiving and they are really good by Christmas. Don't keep past the New Year though unless properly canned.
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