Artichokes are yummy!

Hi,
Missed you!  Well, so much has happened since I was here last..
Most importantly I have been cooking and creating and having a
wonderful time.  Just got back from Malibu where I was visiting
my OBD(Oldest, Bestest, Dearest) friend Sharon...  So on the 2nd night she invited her friend Craige over to have dinner with us..
Sharon is a fabulous cook and we are always talking or emailing about food for dinner parties and things we tried and things we ate..  You know, the good bad and ugly... anyway, she said ok lets do things we have never done before..  so I said I'll do artichokes.  I mean I have done them before but, I'll create a new recipe..

So, here are some things I learned...  if you want to quarter an artichoke do it before you cook it otherwise it falls apart.
A big thing is that artichokes are really good for you they help to clean out the liver.  They are filled with ant-oxidents thus rated number 1 in ant-oxidant count in vegetables.  Among the most powerful phytonutrients are Cynarin and Silymarin, which have strong positive effects on the liver.

Adding a large artichoke to your daily diet would add 6 grams of dietary fiber!  Oh, and they are only 25 calories a piece.

Now that you have the facts....  Tell you what I did..  cut the bottom to make it sit straight, then with scissors I took off the points/thorns on the leaves that stab you when you handle it..  (see photo)  then I threw 5 artichokes into boiling water that had a handful of sea salt in it...  Let them go for about 30 minutes maybe 40 minutes for large ones.
Then you are gonna want to put them upside down in a colander and let them drain..
Then I took 2 of then and cut in half pulled all the leaves off eating as iI went (of course I shared with the girls) took the fuzzy choke out very carefully cause you don't want to get rid of the heart.. cause that is the really great part.
I took the hearts and chopped them into chunks and then the really wonderful soft leaves in the center took them and cut off the tender part about half way up and put them in a skillet with 2 tbls EVO and garlic chopped and salt....  took 4 springs of fresh tarragon and pulled it off stem and thew that in, stirred and let it simmer..
then I added lemon zest and juice and 1/2 cup white wine and slivers of lemon (just one lemon will do the trick) and let it continue to simmer..
meanwhile the artichokes that were for us to eat were nicely drained and I then gently pulled them out ward from the center so I could take a small spoon and remove the choke from them (see photo) it also then allows room for us to put the wonderful sauce all over and in to permeate the heart of the artichoke..  I added a blooming spring of lemon  thyme that Sharon had growing in her garden as a garnish..
Now I will tell you .. if you turn off the sauce and let it sit, it will get bitter.. you need to take it off the heat and serve..

What fun we had, will tell you about more of the dinner tomorrow..  gotta go!  Fun food great friend and now I have met a new friend too..  life is good.

Cod & Cilantro.. Love it or hate it !

Cilantro is not for everyone.. But, I love it..
And Cod, well is there a whiter, fresher, more wonderful fish for everyday eating??
Daddy and I just watched our beloved Steelers play Denver. What a game.. But, alas, they lost in overtime. The very first play. Ughg!!!!!
Anyway, we needed to eat and I had planned on Cod. Baked etc. Daddy said he wasn't very hungry having lost his appetite cause of the game. So I remembered this bunch of fresh cilantro I had in the fridge.. AND, I thought,well. Butter in a skillet on medium high heat, then rough chop the cilantro add the cod that I cut into filets, added sea salt and lemon squeezed all over, place fish into skillet on the butter and cilantro and put the lid on and every once in a while shake the skillet to keep from sticking. Cooking about 7 minutes. Meanwhile in the microwave I heated Bob Evans mashed potatoes. (if you follow,the directions they are great)!
Because of the lid on the skillet there is a bit of sauce made with the lemon and cod and cilantro..... The last 2 minutes I spooned an Italian viniagrette on the fish rather liberally...VOILA... In 10 minutes there is a quick delicious meal.. Plate in a pasta bowl, then spoon in mashed potatoes, place Cod on top and spoon a bit of the sauce from the pan. Serve with a very cold Chardonnay. And WOWOWOW!!!!!!! Really delicious!!!
Labels: Cod and cilantro

So much to cook... So little time...

Yes, I owe you an apology. I am so very sorry it has been so long since I have blogged to you!!! Truly ridiculous, especially since my aunts and uncles all came to Richmond for Daddy's birthday and wanted to help me push this blog. they all agreed to help and visit and tell their friends cause THEY REALLY LOVED THE FOOD!!!!!

So, I am back and I am going to try very hard to be consistent in keeping you informed on all the great food I have been producing.


Today I made the best pasta sauce of my life! And it is only noon. And I already created , cooked and ate it!
I went to the Apple Store for my one to one lesson this morning, early... Not being a morning person I didn't eat before I left the house. while driving out to short pump, about a 40 minute drive, I started thinking about what I wanted to eat after class. it is cold and drizzly and so I wanted something warm... That is about as far as I got..,then on the way home all energized from learning all the millions of things my new iphone 4s could do, I started thinking food again.

First off, what do I have in the house that I can use? Fresh bratwurst, tomatoes, hummmm. Already sounds like a pasta sauce.. then I remembered this great sauce Daddy and I had in Mauritea, Italy. as I recall it was not thick and it was on angel hair and I remembered a hint of cinnamon. So... As soon as got home I went to work.
Pot of water with a splash of olive oil on the stove to boil. Skillet with half cup of water on med high... 2 bratwurst that I removed the skin casing and then put on skillet and smashed till it separated really well.
To that I added 1/4teas cinnamon 1/2 teas oregano, 1/2teas basil (or  chop up a small bunch of fresh) 1/2teas beef bullion 1/2teas powdered garlic 1/2teas coarse ground sea salt 1/4teas red pepper flakes a drizzle of olive oil and a tablespoon of butter, stirring often, I THEN CUT UP 3 Roma tomatoes very fine, and added 2T of sundried tomatoes after I put them in the cuisinart with a little olive oil and puréed them.
I didn't have angel hair pasta so I used thin spaghetti.. Half a box. Cook for 6 minutes! Meanwhile I turned up the heat on the sauce to low high and kept stirring. When the pasta was done I drained it and tossed it a bit at a time into the sauce making sure to cover each strand till all was done. Served and grated fresh Parmesan Romano on it. YUMMMMMMMM.... This recipe serves 2 people easy.

I have loads of recipes for you, especially from Daddy's party. I will, I promise get to those later today or tomorrow at the latest. Oh I should take a photo of the pasta when I serve it to Daddy for his lunch!

Thanks for reading and I promise to do better. Tracey

Panko encrusted Chesapeake Bay Oysters

The Tidweater area is know for its fabulous oysters so i came up with this recipe of Panko encrusted Oysters on a bed of corn puree and of course i gave it a little zing....

Panko encrusted Oysters with Corn and Onion Puree

Ingredients:

3 oysters fresh and shucked 2 large sweet onions

2 eggs beaten 2 tbls olive oil

1 cup panko crumbs 6 ears corn

salt and pepper 1 t crushed red pepper

2 to 3 tbls vegetable oil 1/4 cup naturally fresh ranch

Dip drained oysters in beaten eggs, and then in panko crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour.

Heat oil in frying pan (I like to use my cast-iron frying pan) to 370 degrees F. (or until quite hot). Fry oysters until golden brown on one side, then gently turn over each oysters carefully to brown the other side, approximately 3 to 4 minutes on each side (fry oyster until golden brown and edges are curled). Do not overcook or overcrowd in frying pan. Remove from frying pan place on a paper towel.

The corn and onion puree is very simple .... 6 ears of corn shucked and then placed in ziplock bag and put in microwave for 4 minutes. When cool enough to handle cut off cob and place in cuisinart.

2 large sweet onions chopped and placed in skillet with 2 tbls olive oil and sauteed until golden brown. Place onions in cuisinart, pulse to puree corn and onions add half a teaspoon of crushed red pepper flakes, salt and 2 teaspoons of butter, 1/4 cup of naturally fresh lite ranch dressing. Yep.... trust me it is great. Continue puree process.. approx. 1 minute.

in a pretty bowl, the pasta type or a plate with a rim.. place a mound of corn puree and then artfully arrange the oysters on top.. it is YUMMY

Tomato Eggplant Towers

Ok, so next on the Cromwell Farms, Distinctive Magazine shoot was Tomato Eggplant Towers.. ohhhhhh so good and the vinaigrette is amazing..

TOMATO & EGGPLANT TOWERS

This recipe is 3 parts... easy but, has steps you need to follow.... start in the order below..

Ingredients

1/2 cup all-purpose flour or cornstarch

3 eggs, lightly beaten

2 cups fresh bread crumbs

1/2 teaspoon salt, plus additional for sprinkling eggplant

1/2 teaspoon garlic powder

1 small eggplant, cut crosswise into 1/4-inch thick slices

Vegetable oil, for deep frying

4 ripe medium to large tomatoes

large bunch of fresh basil

one round of fresh mozzarella

Directions

Place the flour, egg, and bread crumbs each in 3 small bowls. Add the 1/2 teaspoon of salt to the egg and whisk to combine. Season the bread crumbs with some garlic powder and stir with a fork or your hands to thoroughly combine.

Dredge each piece of eggplant in the flour, coating thoroughly and then shaking to remove any excess flour. Coat each piece with the egg, then dredge in the bread crumb mixture, pressing to make the bread crumbs adhere. Transfer the eggplant pieces to a rack or to paper towels to let them dry slightly before frying.

In a deep, heavy skillet heat 1/2-inch of vegetable oil to 375 degrees F. Fry the eggplant pieces, in batches if necessary, for about 1 minute on each side, or until golden brown. Transfer with tongs to paper towels to drain. Sprinkle lightly with salt before building tower.

cut tomatoes into 1/2 “ round slices. set aside to drain

cut the mozzarella round into 1/4” slices

Tomato Vinaigrette

Ingredients

1 cup olive oil

1/cup balsamic vinegar

1package good seasons italian dressing

1 small can of V8 juice

place all into blender or mini cuisinart and blend together 45seconds should do it.

Building the tower

ok..... here we go..

on a small attractive plate place the first tomato, then mozzarella then 3 basil leaves then eggplant slice then tomato , mozzarella, eggplant and finally basil.

lastly you will drizzle by spoon the tomato vinaigrette making it artistic.

3 Baked Hens....

So Chicken is always a good thing and so for the shoot I decided to do 3, count them.... 3 baked chickens.. it is just to dard to decide on one recipes. I love to grill and bake and roast and well just about everything..

3 Baked Hens

INGREDIENTS

3 ..... 4 lb chickens (of course you can do just one)

Olive oil

Salt and freshly ground pepper

1 lemon

1 apple

1 onion

1 bunch fresh thyme

1 bunch fresh basil

1 bunch fresh cilantro

1 Preheat oven to 400°F. Rinse chicken in water and pat dry with paper towels. Coat the bottom of a roasting pan with olive oil. Rub some olive oil

over all of the chicken in the roasting pan. Cut up lemon (for next hen apple and last hen onion) then stuff the bird with the lemon wedges. Next you will take the fresh thyme and put several pieces inside the bird with the lemon... take several more and gently place under the skin on breast side of bird. carefully separating skin from meat as you go. don’t tear the skin, as the breast will dry out. (repeat this process with basil and apple for hen # 2 and cilantro and onion for hen # 3) close the bird up tight with dampened wooden skewers or tying the legs together.. Sprinkle both sides of the chicken pieces with salt and freshly ground black pepper.

2 Cook for 30 minutes at 400°F. Then lower the heat to 350°F and cook for 10-30 minutes more (approximately 14 to 15 minutes per pound total cooking time) until juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 170°F and the thighs 185°. If your chickens aren't browning to your satisfaction, you can put them under the broiler for the last 5 minutes of cooking, until browned sufficiently.

3 Remove roasting pan from oven. Remove chicken from roasting pan to a serving plate. Tent with aluminum foil and let rest for 5 to 10 minutes before serving.

Photo worthy... Tomato Shooters

Well, this summer I was asked to be a contributing editor for Distinction Magazine, out of Tidewater, Va...

We went to this fabulous farm in Pungo, and did an amazing spread.. I created recipes to go with food grown there as well as from the Tidewater area..

Tomato Basil Shooters

Ingredients:

2 tbls olive oil 2 sprigs basil

1 red onion sliced salt and pepper

1 shallot sliced finely chopped chives

2 cloves garlic, halved basil to garnish

2lbs ripe tomatoes stemmed, cut into chunks

1 bouquet garni 1tbls vegetable bullion

2 tbls honey

Heat the olive oil in heavy bottomed pot. Sautee the onion and shallot gently for about 4 minutes or until lightly golden in color. Add the garlic and chives , saute for 3 minutes. Add the tomatoes, bouquet garni, honey and basil. Simmer gently for 30 minutes, seasoning with salt, pepper and boullion partway through the cooking. Remove the bouquet garni.

Blend the soup in a blender or cuisinart. Repeat the process of blending several times.

This soup is great served hot, for lunch or even breakfast....

But, for summer I like it chilled overnight and served as a great appetizer in a aperitif or cordial glass or even a shooter!!!!!

Don’t forget to garnish with the fresh basil..

ROASTED CARROT PASTA... with... TIGER PRAWNS

SUNDAY NIGHT DINNER....

Well you know how I love to entertain.. And I love impromptu events even more. Well, I called my friends Tommy and Kendall on Sunday afternoon and said, "I know it is really short notice, but.... wanna come for dinner?" Tommy said let me ask Kendall and a minute later he said they would love to come.. Is 6pm ok??? Well it was 3:30pm and that gave me plenty of time.. So we were on!

I have had this idea in my head for a week or so to do something with roasted carrots cut on an angle and feta.. and I have been reading this wonderful book about French recipes "Pot au Feu"

everything in one pot.. well.. it got me thinking, I had the carrots and the feta and sweet onion and shallots and I was going to do these BIG SHRIMP... and the idea just came to me as I was cutting the carrots, to do it all together.. with penne pasta..

So.....

I roasted the carrots at 350° for 30 minutes

I sauteed the onions, shallots, chives with butter and garlic

I cut up 3 Roma tomatoes and placed in bowl to get to room temperature with a little salt

I put the pot of water on to boil for pasta

I pulled the carrots out and turned up the oven to broil/ high

I broiled the BIG SHRIMP for 6 minutes on a cookie sheet evenly spread out with shells on

when the pasta was finished I drained it and put it in big bowl

then I tossed it with a tablespoon of butter and and big drizzle of olive oil

added the carrots and onions mix (be sure to get all the oil from pan)

then added the fresh roma tomatoes and feta

and finally the shrimp (after I took off the shells)

Voila!

ROASTED CARROT PASTA with TIGER PRAWNS

Ingredients:

5 nice big carrots

1 sweet onion

2 shallots

2 tablespoons of chopped chives or dried (if using dried use only 1 tbls)

lots of garlic chopped

3 Roma tomatoes

2/3 cup feta crumbled ( I like the block of feta that you crumble yourself so the pieces aren't too small...)

2 tablespoons of butter

1/4 cup of olive oil

salt and pepper to taste

1 box penne pasta

16 shrimp (preferably Tiger Prawns)

There you go.. a great really tasty pasta that is unusual and hearty and surprisingly light....

We drank a nice merlot with it and it was perfect....

Let me know if you try this and how it goes..

Buddah's Hand Citron...

Happy Tuesday!

Guess what this is???? Look close. It is called Buddah's Hand. it is in the lemon family. There is no doubt in my mind when you want a lot of zest that this is the very best way to go.. You know how I told you that I did a lemon zest for Thanksgiving Turkey? Well, this is the best most incredible was to get "zest". Hard to find, but try the more upscale stores.. and if they don't have it ask them to get it.. really great stuff..

Thanks all for now! I am going to go dream up a recipe to use this Buddah's Hand....

Tracey

After Thanksgiving Memories...

Well, how did your Turkey Day go??

Ours was spectacular, truly wonderful. We cooked most of everything Wednesday.. Mary Joan chopped and stirred and gave a rousing moral support effort. When iI thought I was too tired to do the final item on our list, (splaying the turkey) she cheered me on and said "if you do it now all will be done then we can go to dinner at Don Pepe's and someone can serve you and when you get home we can watch a movie". That was all I needed so we attacked the turkey. Splayed, then rubbed with lemon juice and olive oil and covered in lemon zest, lots of fresh thyme ( from my garden), salt and pepper then wrapped tight and off to bed in the fridge.

Thursday morning we watched Macy's Parade and relaxed, walked the dogs and delivered pumpkin bread to the neighbors. All that was left was to reheat the potatoes, sweet and mashed, steam the broccoli, make the cranberry sauce, with apples and orange zest. And of course cook the turkey and make the stuffing and gravy. Well, the stuffing we did early, since it wasn't going into the bird, therefore we could wrap in foil and keep warm, the gravy takes time but, since I had made the stock the day before all I had to do was saute the oyster mushrooms and then go at making the gravy with, wondra, 1/2 & 1/2, salt pepper and a dash of chervil.

NOW THE FUN PART! The 18lb turkey was huge and looked even more so since it was splayed. So I cut off the legs and put them in a grill basket, and placed on the grill. The breast, and it was the biggest, plumpest, turkey breast I have ever seen, I just placed on the grill bone side down. Daddy was manning the grill (yeah Dad!) the first side was perfect. 15 minutes and gorgeous.. So, Daddy flipped the legs and I came out to help and flipped the breast, lid on grill.

And we came back in the house.. a couple minutes later I looked outside and the webber kettle was smoking like crazy. "DAAAAAAADDDDDY we have a fire", I called out.. He rushes out takes the lid on and yep... FIRE. Then he takes the legs off and I run out with 2 forks and stab the breasts and lift off and it is a ball of fire! We are all standing around blowing, swearing and waving and praying that too much damages hasn't been done.. So right into the house we go.. I wipe off the charcoal residue and it wasn't too bad.. actually it was all the fresh thyme stems burning and not the actual bird, so we places legs and breast on a deep baking pan and into the oven at 325.

well 90 minutes later.. we pulled out the best looking and definitely the best tasting Turkey I have ever made. I was moist and had a wonderful grill/smoked flavor. truly great.

Other than the Turkey adventure the rest of the meal was smooth sailing and easy and turned out just like I wanted..

Hope yours did too..

I attempted to take some photos of the food just before everyone "dug" in.. At least you get the ideas of what it looked like before we took our plates to my beautiful table...

Remember: IF YOU WANT RECIPES, WRITE TO ME! you can do it on comments.. Love, Tracey

HAPPY THANKSGIVING!!!!!!!

Well, Turkey Day is finally here.. My cousin Mary Joan is here from Pittsburgh, and Daddy, of course and our friends Tommy & Kendall will be arriving around 5pm. Now that you have the guest list.... lets get to the menu. Mary Joan requested a more "traditional" menu.. (I usually go for non-traditional).. so,

Turkey

(I cut the back bone out of this 18lb bird, then broke the breastbone, not an easy feat, and then splayed it on its belly so it was flattened. rub the entire bird inside and out with lemon juice, olive oil, lemon zest, salt & pepper and fresh thyme. Wrapped it tightly in plastic wrap and put in fridge to marinate. Will put on grill for 15 min per side then into the oven for 90 min to finish)

Oyster Mushroom Gravy

(made from the stock of the turkey, oyster mushrooms, onions, carrots, celery, salt & pepper)

Mashed Potaotes

(typical except, I use celery root, yellow finnish potatoes, cream cheese, 1/2, salt & pepper)

Mom's Candied Sweet Potatoes

(in a deep skillet, stick of butter and 1 1/2 cup dark brown sugar stirring all the time till bubbling. par boil the sweet potatoes then dry with towel and place gently in butter and sugar, cook till very soft and sticky. DO NOT COVER WHILE COOKING)

Broccoli with Butter

Daddy loves his broccoli steamed with butter and salt and that is all... so that is what we will have)

Crystal's Pumpkin Bread

( many years ago, I worked with a gal named Crystal.. she was great. and one year she made this amazing pumpkin bread and luckily gave me the recipe.. I think I have made it every year since we met and that was .... long ago!)

Stuffing

(it will be plain and simple... sauteed onion, celery and fennel)

1000 pecan pie

(ok so i don't know that it is 1000 pecans.. but you get the idea.. take any pecan pie recipe and add extra pecans, roast them on a cookie sheet first if you have the time and then WOW, yummy)

I will try to post some photos later.. so you can see what I created.. Hope you all have a wonderful day, full of love, family & friends! Tracey

Remember write to me for recipes!

Elle's Birthday Dinner!

Hey... I am back!

I had a dinner party for Elle, well it was her birthday and she created a menu of her favorites that I cook.

MENU...

chopped salad (fresh fennel, celery, sweet onions, feta, tomatoes, mandarin oranges, pine nuts tossed in a honey mustard vinaigrette with wasabi and lemon added)

eggplant towers (pan fry eggplant slices dipped in egg and tossed in panko and flour and garlic salt... stack eggplant then mozzarella , tomato, fresh basil, eggplant, drizzle with a tomato vinaigrette)

poached salmon stacks (garlic mashed potatoes on plate in center then shredded yellow squash lightly pan sauteed in a butter cream sauce, then I cut the poached salmon into squares

and placed a square on top of the squash.. drizzle of the cream sauce and garnished with fresh dill.)

OK<>

Of course I did a cake! One on my wacky towers.. very fun, devils food with a tower of red velvet all iced with cream cheese frosting and accents of dark double fudge..

I believe all 9 of us had fun, ate well and went home a little fattier and happier!

WRITE TO ME FOR RECIPES..... Love, Tracey

Remember Me????

Well, I know it has been awhile.. but... things have been crazy. After My sweet Todd died.. I just didn't feel creative.. not that I didn't cook.. I did.. I cooked up a storm.. I don't know how I am going to tell you all about the new recipes I have figured out.. but, I am determined that I will.. PLUS... I started a new business! models actors faces agency.. we help get you started and or get you the tools you need.. photos, comp cards, business cards, books ect.... really fun. I love shooting head shots. and I have a partner "Elle" Hannah. (see photo).. she is in real estate and is a marketing and sales specialist. we have a web site: www.modelsactorsfaces.com take a look.. ANYWAY.........................

JULIA CHILDS IS A GENIUS... did you go to the movie??? well to be honest I never read cookbooks.. I look at ones with pretty pictures and figure out how to make the stuff, or find an ingredient or temp to bake.. but never read a cookbook.. I HAVE CHANGED.. after the movie, which was wonderful.. I ran home got on amazon and ordered every book of Julia's I could find.. 5, yep five... and started reading.. still am.. but her book on life in france and the creating of her first cookbook is so wonderful and inspirational and well (heavy sigh)

it has changed my cooking life. all for the better..

I started off with cornish hens.. cut the back bone out and rib cages and splay.. marinate in lemon juice, lemon zest, salt pepper and lots of fresh thyme and POW! fast easy and so moist and tasty.. throw the splayed hens on the grill for 5 minutes per side, just enough to get some grill flavoe and color. then into the oven in a roasting pan skin side up for 15 minutes at 350.. voila fast, fabulous and thanks to Julia... tastes great.. bon appetite

I have Todd on my mind....

Hello All,
Back on March 9th I wrote about a friend of mine Todd ... He and his brother Jack came for dinner while Mary went away to visit her daughter..  

Well,  I can't believe I am going to say this out loud..  but, He died Tuesday night at 5:40pm.  

Daddy and I went to see him Sunday night..  It broke my heart to see him laboring so to breathe and in so much pain..  and to see the lovely Mary steadfastly standing by his side, holding his hand.. swiping his lips with water, caressing his head..  The love was so apparent..  truly a moment of love , grace and dignity for them both.  I will miss him always.  He was a big part of my life and the very best friend.  He was always there for me.. Thanks Todd.  He is to have a memorial service tomorrow, Saturday at 10am.  Mary called and said.. "help"

and of course I was waiting hoping to be of some help..  so I will help to do the food for the reception..  more about that later..  but for now..  

My letter to Todd.....

Todd, 
Well my dear sweet loving friend.. You have gone and I am missing you. We have been such good friends, family really, for a long time.. Photo shoots, TV shows, dinner parties, music, the pool, Bubba the yard guy..... All the things you loved. You fought so hard this past year and a half against this horrible disease.. I am so desperately sorry that you lost.... but, I will forever be grateful that you left us surrounded by those you love most.. Mary, Alex and you Mom Gretchen. You died a Hero, with elegance and grace and dignity. 
God Bless You, Todd and keep me in your heart as I will forever keep you in mine.. 

Tracey 

FAST FUN AND FLAVORFUL....

WELL,  need a quick dinner and "cheap" ?  Last night Daddy said...  lets do something simple andnot fancy for dinner.  ( I have a tendency to do "dinner") so I looked into the fridge and saw that I had some ground sirloin.  I knew I had a big beautiful sweet onion and in the pantry a big can of tomatoes and a couple small cans of white beans..  Yep...   WHITE BEAN CHILI...  

Of course I did it with my own twist.. I used tomatoes in it..  and.. I decided to serve it over angel hair pasta and top it off with room temperature, shredded,  mild cheddar cheese.  

You know this whole idea of fast and cheap is super... as long as it really tastes good and looks beautiful and appealing and makes a presentation..  I also,  think that if you cook with your spouse and or friends it makes it so much more than just dinner..  A social event..  I romantic gesture, a bonding with a glass of wine and bite of bread..  You get the idea..  so, lets make this WHITE BEAN CHILI ...  more than just dinner..  lets make it part of the day.. a way to communicate with another person....  or if you are alone and want to make it and treat yourself..  then share the experience with a friend on the phone or skype them and show them what you are doing while you are cooking...   or at least "tell" someone about it while you are cooking or at least afterward..  "Hey Mom!  Guess what.  I made the best WHITE BEAN CHILI tonight and had glass of  Vouvray wine with it and the whole thing only cost me $10 bucks.

good idea?????   this is the perfect time to delegate who is to do what.  make it fun.. one can stir... one can chop ..  you open the wine first... pour a glass, "how was your day?" got the idea now??  

WHITE BEAN CHILI  a $10 buck meal.....

recipe for 2

half pound ground sirloin 

half pound angel hair pasta

1 large can tomatoes whole

2 small cans white beans

1 large sweet onion

1/2 cup mild cheddar cheese

1 t olive oil

2 t butter

1 t chili powder

1 t garlic powder

1 t kosher salt

1 vegetable bullion cube

1/2 t crushed red pepper

1/4 t cinnamon

take cheese out and grate (about 1/2 cup cover and let stand to get to room temp)

half pound ground sirloin  (crumble into skillet with 1 teas olive oil 1 teas butter and stir)

slice and chop onion into small bits (place in skillet with meat)

stir meat and onions often 

add all other ingredients when meat "starts" to brown.(make sure to squeeze the tomatoes till they fall apart before you add)

stirring often to crumble meat and blend spices

 

meanwhile put pot of water on for pasta.. 

when boiling remember to time angel hair for "finale" as it only takes 4 minutes.

when meat is brown and smells just right  taste  to see if it needs more salt..  

throw pasta in..    don't forget the oil and salt in the water.  wait 4 minutes (have a glass of wine)

plate pasta, top with chili then sprinkle a generous serving of cheese over it.

cheap and fast... 

for $9 you can add a bottle of Vouvray a semi sweet yet dry white wine.  goes great with spicy besides it is fun to "clink glasses "

remember that this is a mild spicy, Daddy doesn't like it to "hot"  so you can add as you taste.. 

remember also, that crushed red pepper grows in intensity as it cooks.

Ok.....  is your oregano in your garden going crazy???  of course you have planted it by now.. right??  I put in basil, oregano, chives, cilantro, parsley, sage, thyme and tarragon.  typical and Iput them right outside my kitchen this year..  who needs grass.. right...  well, my oregano is growing and spreading like mad and of course here in Virginia it comes back..  so I have lots and lots..  WHAT TO DO WITH ALL THIS OREGANO...  unless you are making pasta sauce for an army of gorgeous hungry Italian men...  or....   I do a roasted potato with oregano just toss with oregano and olive oil, garlic, celtic salt and crushed red pepper.. and to use all this oregano you would be feeding about a thousand.. hummm.. well, here is the solution.. 

make your pasta sauce and potatoes and anything else you can think of but,....... decorate with it..

use unusual urns or vases or glasses or a cup..  a beautiful bowl and fill it full.. it looks wonderful and smells great..   

Sorry it has been awhile since I have shared with you but,  I was sooooooo sick..  uck.  all better now..  Be back soon,   Tracey

ROASTED POTATOES OREGANO

8 yellow finnish potatoes  (chop bite size)

handful of fresh oregano   (dry will do 2 tbls)

4 cloves of garlic chopped 

good sprinkle of celtic salt   (sea salt will work as well)

1 teas of crushed red pepper

1/4 cup of olive oil

in large bowl toss all ingredients

then place on cookie sheet so all touch sheet do not layer on 

top of each other..  heat won't get to them properly..  

place in preheated oven at 400•

40 minutes  (that should do it ... if you like them crispy then let them stay in a bit longer)

I would serve this with leg of lamb or a great filet mignon...

Now ring the dinner bell and watch out for Gorgeous Italian Men who can smell a fabulous meal from miles away...   

Veggie Menu, eggplant towers, risotto, red pepper soup

OK......  NOW BACK TO SATURDAYS MENU.....  

EGGPLANT TOWERS 

RED PEPPER SOUP 

MUSHROOM RISOTTO

EGGPLANT TOWERS...  

one fresh eggplant

bunch fresh basil  (optional)

oregano

mozzarella fresh

panko crumbs

salt pepper

olive oil

v8 juice

good seasons italian dressing in package

*************************************

take a fresh eggplant and remove skin. 

slice into 1/4 round slices 

dip into egg batter  (I like to add salt and pepper to this step)

then into PANKO crumbs   (add a little salt and pepper and oregano)

then 

place into a skillet with olive oil nice and hot ... med high heat 

watch carefully...  flip when golden brown 

then place on newspaper covered with paper towels to drain. 

meanwhile

cut your fresh mozzarella into 1/4 inch round slices

clean the fresh basil (optional)

slice the tomatoes in 1/2 inch round slices

TO BUILD 

place slice of eggplant on plate

then a slice of mozzarella

then a slice of tomato, 2 basil leaves

then eggplant

mozzarella

tomato, 2 basil leaves

then drizzle,  (artfully) the vinnaigrette over tower and plate..  (remember it is fun to make it pretty)

V8 VINNAIGRETTE

Follow the directions on the package but half the oil and add V8 juice to compensate

then add 2 tablespoons of raspberry preserves .  shake really well and use small spoon to drizzle or squeeze bottle (like for mustard and ketchup at a diner)

RED PEPPER SOUP

recipe serves 6 

12 red yellow or orange peppers..  preferable mostly red

3 large sweet onions

vegetable broth  64 oz

vegetable bullion cubes

salt 

crushed red pepper flakes

1 cup 1/2

1/2 cup ranch dressing

****************************

pre heat oven to 425°

gut and clean peppers

then chop and place on greased cookie sheet  (you will probably need 4 cookie sheets)

clean onion then coarsely chop  

place on cookie sheet

pop into oven for 40 minutes

when they come out take them in batches

immediately put onions and peppers in food processor

NOTE.....  

I like to add vegetable broth and a bullion cube into the mix when processing

there should be 4 batches..  so, 4 bullion cubes  and about 4 cups of broth.. 

once that is done slowly add remaining broth to the pot..  if it starts looking to thin.... STOP  

don't add too much broth.. cause you don't want the soup too thin.. it should have a nice creamy texture..  add a couple shakes of crushed red pepper to it..  wait to see hot spicy it is when it is all finished then you can add more if you like....   when it starts to warm add 1/2 and ranch dressing  ( I know wounds crazy but works)

I like to let mine cook on low heat for and hour or 2..  stirring frequently....  

IT IS SOOOOOOOOO DEVINE.....  

MUSHROOM RISOTTO

1 box risotto 

package of button mushrooms   (the type of mushrooms really isn't wildly important cause you cook them a lot) 

handful of oyster mushrooms  (  so you can use only one type of mushroom if you like..)

handful of crimini mushrooms

1/2 cup grated parmesan cheese  (please refrain from using the kind in a shake bottle)

stick butter

1/3 cup olive oil

salt pepper (to taste)

heaping tablespoon chives

*************************************

follow directions on box of risotto  (no saffron please)

while doing that cause it is time consuming 

chop mushrooms and place in skillet with butter salt & pepper & chives

saute over med heat

when risotto is done complete with cheese

spoon servings in pasta bowl of risotto

spoon sauteed mushrooms over and add a spring of fresh something..  

hope these work for you.... if not let me know.. love to help..  

GREAT VEGGIE DINNER....  enjoy!

Tracey

Hi.... Happy Monday.. and Happy Day before St. Patrick's Day...  I am IRISH you know....  yep..  

I love that...  knowing that I am Irish..  I even have green eyes..  

anyway, I digress..  

what a rainy wonderful weekend..   we really have needed the rain..  I think I actually saw my lenten roses grow and inch in front of my eyes..  wonderful....

so last week I was pulling out of my driveway on Monday evening on my way to one voice chorus rehearsal ...  anyway... the neighbors on both sides of us, Veejay and Veena and Ashook and Meera,  were at the bottom of the drive.. chatting..  Being spontaneous ..as I am sure you are figuring out..  I stopped and asked if they would like to come to dinner Friday night.  You see we do go back and forth to each others homes for dinner and parties.. (my christmas party) and well..  I feel like i am invited to their homes more frequently than I have them to mine.. soooooo  I took the opportunity and asked..  Well, Yes they all said.. yeah...  and they would get to see Daddy before he leaves for florida at the end of march....  Oh did I tell you that both sets of neighbors are Indian, India , Indian????  Yep.. and they are so wonderful..  I love going to their places for dinner cause I get real Indian food.. so good... so delicious..  I am tempted to learn to cook Indian but, I have them so......  

anyway. 

They are Hindu and subsequently, Vegetarians..   So, it is always a fun challenge to cook for them, cause We are Irish and therefore meat and potatoes kinda people..   I called Ariel, my photographer friend and asked if she would like to come..  She had enjoyed meeting them at my christmas party and thought she would like to share a meal with them and us..  

I go to rehearsal and guess what????   They sprang an extra rehearsal on us... Friday night..  so afterwards I called everyone and apologized profusely about changing the plans but, could they come Saturday night instead????   Veejay and Veena.... yes....  Meera and Ashook .... NO... dratit..  and Ashooks birthday was sunday night and so...  another time..  Ariel ... yes..  so all was a go..  Pallavi, Veejay and Veena's daughter is a really good friend of mine and cohort..  and she could come too..  A DINNER PARTY WAS PLANNED..  

oh....  now to figure out the menu..  hummmm  

well, after writing several hundred ideas down .. (that is how I figure out my menus)  I came up with: 

EGGPLANT TOWERS 

RED PEPPER SOUP 

MUSHROOM RISOTTO

WELL WELL WELL....  

one day it was 11° then it was 74°....  thats Richmond for you..

My friend Todd came to dinner Sat. night with his brother Jack and wife Jackie..  "the 2 Jacks"..

I have been friends with Todd for  at least 20 years..  YIKES!  And we have seen each other thru a lot of ups and downs.....  Well, Todd has been going thru a very rough patch..  in October of 2007 he had several strokes.  They started when he and Mary, his fiancee, got on a plane in Mexico to come home.  They were down there on a romantic jaunt... and he had proposed to her...  Great timing.  Well, they got him home and then to the hospital and the strokes were horrific and so was the news..  he had a melanoma in his neck the size of an egg.  It was wrapped around his carotid artery....  first he had to get strong enough to have surgery which too 3.5 months then they finally did the surgery.  It seems like they got all of it.  GOOD NEWS  then 2 months later they found colon cancer.. BAD NEWS...   Once again he had to go thru radiation and chemo then surgery on it..  seemed like they got it all..  GOOD NEWS...  Then in January he had a routine CAT  scan and they found it again in the colon....  BAD NEWS...  so he is doing the radiation and chemo thing now and will have surgery again later this spring.  NOT GOOD..  

The thing is.. that he is still Todd...  smart funny bright interested and interesting..  his body is just not cooperating..  ANYWAY.... 

years ago Todd and I created a meal after a photo shoot one night..  

SEA BASS SOJOURN.......

It can be made with any white fish....   cod or sea bass are my first choices  Monk fish would be great too or talapia..  

in a skillet

1 cup fish stock or vegetable broth

1 cup white wine

2 tablespoons butter

2 teasp  chives 

1 teasp dill

cook on med heat to reduce down..   (while this is cooking make polenta, creamy)

when reduced by almost half 

add fish

depending on size cook 5 min. on each side if very thick  longer..  it is a dish well served by lots of cooking....  so you really can't over cook.  

there should be lots of broth in the skillet/pan to spoon over fish on bed of polenta 

Polenta..  

I like to do a simple version..  use box polenta follow directions or tube and chop up and place in food processor..  puree then add extra half and half/milk  or ranch dressing to it..  heat in saucepan..... 

TO SERVE:

place couple heaping spoonfulls in bowl

gentle place fish on top

spoon broth over 

garnish with fresh chives or dill

serve with a white wine .... we did champagne.. cause it goes with everything....

fast and simple and DELICIOUS...  its Todds favorite and maybe yours too...  

Ciao.... Tracey

SNOW AT LAKEVIEW..  march 2, 2009