Faith, Family, Friends and Food

Ask anyone who knows me and they’ll tell you I love to cook and entertain. I’ve had the privilege of taking several cooking classes and I even owned and operated a catering business for a while, as shared on the “About” page on this site. I love developing recipes and I’ve written a cookbook: 101 Chicken Recipes all taste-tested on my family and friends! A new project  I’ve just started includes  developing elegant coffee-table books with gourmet recipes, photographs, and stories from select California wineries within the various regions. And I’ve officially launched my Food, Wine, and Travel web site where we can “Taste and tour together.”

When I send out my bi-monthly ENewsletter, I make a point of including one of my specially developed recipes. Subscribe to my complimentary E-Newsletter using the side bar or the form at the bottom of the page, then you’ll be sure to get the latest edition complete with one of my “signature” recipes. Better yet, invite me to come speak for your group and I’ll treat you to a cooking lesson with yummy food we can enjoy together!

Scroll down to find the current recipe listed here.

I’d love to hear from you with  your feed-back about my recipes you try.

Bon Appetite!

A wonderful neighbor brought me a large bag of oranges, explaining some are tart, some are sweet, some have seeds and some don’t all from the same tree. [I know there’s a spiritual application there, but that’s for another time.] I decided I would juice all of them and then I made this wonderful orange tart too. Orange, lemon, or lime–use what you like and enjoy this recipe! (Tart pan with removable bottom and piping bag with two size tips recommended. Links allow you to shop my Amazon products.)

Note: the ribbon around my tart is because the some of the sides stuck and broke off so I repositioned them and tied the bow! Be sure to spray the sides of the tart pan well.)

Gluten-Free Citrus Tart
Serves 8

Crust
Cooking Spray for pan
2 C T  finely ground almond flour
1/4 C granulated sugar
1/2 t fine sea salt (reduce to 1/4 t if using salted butter)
6 T butter, melted
1 t vanilla extract

Filling
10 T best quality butter, unsalted
2 T finely grated citrus zest, divided (reserve half for garnish)
1 1/4 C strained fresh squeezed citrus juice
1 C granulated sugar
4 large eggs
2 egg yolks

Whipped Crème Fraiche and Garnish
1/2 C (4 oz) crème fraiche
1/2 C plus 2 T cold heavy cream
1 T granulated sugar (more or less to taste)
4 vanilla wafers finely crushed for garnish
Remaining 1 T citrus zest from filling ingredients

Crust
Preheat oven to 350º Spray sides and bottom of tart pan.
Combine all dry ingredients into a bowl. Add the butter and vanilla and thoroughly mix with a fork until all is wet. Press 1/2 the mixture into the sides of a tart pan with removable bottom. Sides should be at least 1 inch high. Press the remaining crust into the bottom of the pan, using a flat bottom measure cup to firmly press. Place on a rimmed baking sheet and put in center of oven for about 15 minutes for a parbaked crust, golden brown. Cool.

Filling
Preheat oven to 325º
Place the butter and citrus zest in a heat proof bowl. Place a mesh strainer on top and set aside. Using a heavy bottom pan, mix the sugar, salt, eggs and yolks to combine. Gradually add the citrus juice. Place the pot over medium-low heat and cook stirring constantly with a whisk. Be sure to get into the “corners” of the pan to keep mixture moving and cooking evenly. Cook and stir for about 10 minutes or until mixture reads 160-165º on instant read thermometer. It will appear cloudy from the undissolved sugar, then somewhat translucent, then it will thicken slightly and turn cloudy again. Lower the heat as it gets close to being done. (If the mixture starts to bubble or curdle, remove immediately.) Pour the hot mixture through the strainer into the butter/zest bowl and stir to blend well. Pour into cooled tart crust and bake for 15-25 minutes, until the center of the tart barely wobbles like firm gelatin when you shake the pan. Remove and let cool for 1 hour, then refrigerate for at least 4 hours loosely covered with plastic wrap. (If the plastic wrap makes markings atop the filling, heat a metal bent icing knife with very hot water, shake off excess water and gently smooth the surface.) Shop my Amazon products to get an offset icing knife.

Topping
Combine all ingredients into a high-sided mixture bowl and whip until the cream holds quite stiff peaks, being careful not to make butter. Taste and add more sugar to taste (slightly tart flavor is intended.)

Pipe atop the tart decoratively and garnish with citrus zest and finely crushed vanilla wafers.

 

Christmas calls for special desserts with flavors that are unique to the holidays. Peppermint one of those flavors that bring a festive touch. While I always love chocolate, adding the crunchy peppermint candy to this easy yet elegant Torte, captures all the memories and flavors of Christmas’ past.

Christmas Chocolate Torte Caprese
Serves 8-10

6 oz Bitter sweet chocolate, chopped (up to 60-60%)
12 T Unsalted butter
1 t Vanilla
4 Eggs, separated
1 Cup Sugar (divided into half cups)
2 C Almond meal flour
2 T Dutch processed cocoa
½ t salt
Crushed peppermint sticks, crushed
Vanilla ice cream

Preheat oven to 325º

Melt chocolate, butter and vanilla together in microwave on high for 30 second intervals, stirring in between until just melted.

Whip egg whites with half of sugar on high speed in stand mixer to stiff peaks, set aside.

Mix egg yolks in stand mixer with half of sugar until light and fluffy, about 3 minutes.

Incorporate chocolate into egg yolks, mix about 15 seconds on medium speed.

Add almond flour and mix until just blended.

Sift cocoa and salt together and mix into flour/chocolate mixture.

Lighten the chocolate mixture with 1/3 egg whites.

Fold remaining egg whites in gently.

Spray 9” spring pan with coconut spray.

Pour batter into pan and cook on middle rack about 50 minutes, turning once half way through back time.

Cool 20 minutes, remove from spring form pan.

Cook 2 hours to room temperature.

Top with ice cream and crushed peppermint.

Nothing is as comforting as a savory pot pie, especially in the chilly autumn weather. I first made this old fashion recipe for my Women’s Harvest Brunch years ago and it was a smashing hit! When I make for a crowd I double or triple the recipe and bake in an oblong glass dish. This is a great recipe for left over pork tenderloin. Nothing beats homemade pie crust, but if you must, use the best quality store-bought you can find. If you make this be sure to let me know how you like it.

Pork and Sweet Potato Pie – Serves 6
Preheat oven to 425ºF

3 T butter
1 small yellow onion, peeled and thinly sliced
2 T flour
1 t dried thyme
1 t dried sage
½ t+ Freshly grated nutmeg
1 small Turkish Bay Leaf*
¾ t salt
Fresh ground pepper
2 – 2 ½   C  milk, heated
3 – 4 cooked sweet potatoes, cubed**
2 ½ C diced cooked pork
¾ C cooked peas (optional)
1 freshly made pie crust
1 egg
1 T cold water

Butter a 2 quart oven proof casserole dish and set aside.  Heat remaining butter in a heavy saucepan.  Sauté onion about 3 minutes stirring often.  Stir in flour until smooth and cook 3-5 minutes to get the nutty flavor from the flour.  Add thyme, sage, nutmeg bay leaf, salt and pepper.  Taste and adjust seasonings to preference.  Cook 3-4 minutes or until mixture froths.  Add hot milk and stir until smooth and thick.  Add potatoes and pork and pour into prepared dish.  Sprinkle peas over top.  Roll out pastry to a size 2 inches larger than the casserole dish and place on to.  Turnd edges under and secure the edges to the dish with the tines of a fork.  Beat the egg and water together and brush over pastry.  Make a few vent slashes on top with the tines of a fork.

Bake at 425ºF for 10 minutes then reduce heat to 350ºF and bake an additional 15-20 minutes or until pastry is golden.

* Use Turkish Bay Leaves, California Bay Laurel. This is critical for the flavor.

**  Wash sweet potatoes well.  Slice off ends and pierce all over with tines of a fork.  Place in microwave oven on high for 5 minutes.  Turn potatoes over and cook an additional 5 minutes.  Test for doneness and cook longer if necessary.  Cool and peel, then cut up for this recipe.

 

What a joy it was for our grown son to cook for us while we visited his family where they live! Everything he made was great, yet the one that stood out was his Chopped Ginger Beef served with white rice and broccoli. When we got back to the hotel I text him and he wrote back: “I learned to cook from watching my mom cook. But I’ll never put cherry tomatoes in the oven :)” This made me smile because it is a reference to one of my favorite salmon and green bean dinners that includes cherry tomatoes that I made when he was living at home. I’ll share that recipe soon. But for now be sure to try this!

Chopped Ginger Beef – Serves 4 

1 bone-in Rib Eye steak about 1 & 1/2 to 2 pound, partially frozen*
1 17 oz bottle of Bachan’s Original Japanese sauce, divided (purchase here from my Amazon link: https://amzn.to/3yBf4yz
1 T finely minced or grated fresh ginger (more or less to taste)
2-4 cloves garlic, minced (more or less to taste)
3 green onions thin sliced on diagonal for garnish
2 cups cooked white rice
4 cups steamed broccoli flowerets

*I buy bone-in because cooking with the bone adds more flavor and is generally less expensive. I would freeze the bone in this application to later roast with other ingredients to make beef broth. However you can buy boned Rib Eye and plan on about 1/4 to 1/3 pound meat per person if you like, thereby purchasing less pounds than the recipe here calls for.

Slice the meat away from the bone and thinly slice partially-thawed rib eye.
Place rib eye in a zipper bag and add 8 oz (1 cup) of Bachan’s sauce to the bag. Add garlic and ginger to the bag. Seal the bag, mix and refrigerate for 4 hrs.
Heat cast iron pan over medium heat, add the marinated meat keeping most of the sauce in the bag.
Slowly cook out the moisture from the beef to get a nice crust.
Once at your desired cook, remove from pan. Place on a cutting board and finely chop. Add back to pan, adding the rest of the Bachan’s sauce used to marinate the meat and the remaining 9 ounce sauce from the bottle to the pan. Heat through stirring often (sugar in the sauce can burn).
Garnish with green onion and serve over rice with steamed broccoli.

Mother’s Day, Graduation Day, Father’s Day are GREAT DAYS FOR BRUNCH!
One of my favorite special occasion brunch meals is Eggs Benedict. However, I have not been able to find a true hollandaise sauce when eating out. Sure five-star restaurants are the exception. Most restaurants use a powder mix and it tastes nothing like the real thing. It’s just not right unless made with real butter, and fresh lemon juice–no substitutions. So, I have learned how to make hollandaise, and my family agrees, we have yet to find one anywhere near as good. It’s not difficult to make, it just requires patience and VERY low heat.

Pam’s Signature Eggs Benedict – Serves 4
Hollandaise Sauce:
4-6 egg yolks (reserve whites for another use)
1/2 Cup very cold butter
Fresh lemon juice (about 3 T more or less to taste)

Place all ingredients in a small saucepan. Use 2 T lemon juice to start, you can add more to taste later.
Over a double boiler or over a very low flame, continually stir the components until the butter is melted then a bit longer until the eggs cook a bit and the sauce is thickened to your desired consistency. Taste and add more lemon as desired. Note: Too much cook time, too high a heat, or heating too fast and the eggs will scramble. If this happens and it’s not too bad because you caught it early remove from heat and press the sauce through a sieve. Cover, wrap with cloth towels to keep warm, set aside and immediately start preparing the rest.

Eggs Benedict:
8 eggs, poached
4 whole English Muffins, split in halves and toasted
16 slices Canadian bacon, warmed
Hollandaise Sauce

Spread a thin layer of the hollandaise sauce over toasted muffins to soften a bit. Top each half with two slices Canadian Bacon. Top the bacon with one poached egg each, pour hollandaise over. Serve immediately, with bubbly of course!

Spring has sprung! One of the ways I love to celebrate is to have a Ladies Spring Brunch. This year I’m drawing from my inner-Italian-wannabe for the menu. We’re having beverages including Prosecco, Orange Juice and Peach Bellini’s. For starters I’ll have a spread of Marinated Artichoke Hearts, Dried Fruit, Marcona Almonds with Herbs, Italian Cheeses and Imported Prosciutto. Then we’ll enjoy my FAVORITE Tomato and Basil Frittata, with Green Beans in Tomatoes, Lemon Orzo with Asparagus and Crostini with Ricotta, Prosciutto, Arugula and Honey. And since you can’t have a brunch buffet without dessert I’m making a Ricotta-Orange Pound Cake with Prosecco and Strawberries.

Here’s the Frittata recipe. If you want any of the others, let me know!

Pam’s Favorite Italian Tomato and Basil Frittata

Serves 16 -20
Preheat Oven to 350º

3 T Butter
1/2 Cup diced Onion, yellow or brown preferred
2 Cups Cherry or Grape Tomatoes, cut in half
22 Eggs
1 C Half and Half
4-6 Fresh Garlic Cloves, crushed
1 t Salt
1/2 t Fresh Cracked Pepper
2 Cups shredded mixed Italian Cheeses (Mozzarella Provolone, Asiago, Parmesan or similar)
30 Fresh Basil Leaves, torn into recognizable bits

Place butter into a very large non-stick skillet or paella pan on stove top. Add onions and tomatoes and sauté over medium heat stirring often until just tender.

In a large container with lip to pour, add eggs, half and half, garlic, salt and pepper and just a bit more than half of the cheese (about 1 and 1/3 cup). Wisk this together well, and then pour over onions and tomatoes. Cook over medium-high heat lifting the edges and tilting pan pushing cooked portions to the center while allowing uncooked egg mixture to seep under the cooked portions,  still keeping the tomatoes evenly distributed.

When frittata is nicely set but still wet, place in oven for about 5-10 minutes until the center is set. Remove from oven. I like it “just set” with an ever so slightly browned top.

Scatter remaining cheese and torn basil over top of frittata, cut in wedges. Allow to sit about 5 minutes before serving.

 

Soup in winter is one of my favorites, especially the thick and creaming type. This Broccoli Cheddar Soup is perfect for cold weather.

Broccoli Cheddar Soup 

Serves 4-6

4 T butter
1 medium yellow onion, chopped
1/2 t salt
Freshly ground pepper
3 cloves garlic, pressed or minced
1/4 C all-purpose flour
2 C whole milk
2 C vegetable broth
3 C chopped raw broccoli florets
1 large carrot julienned or cut into long shreds
1/2 t Dijon mustard
2 C shredded sharp cheddar cheese (Reserve some to top each serving)
Large croutons or baguette toasts rubbed with garlic clove right out of the oven

Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, salt and black pepper. Cook stirring for five minutes until softened. Stir in the garlic and cook for one minute more. Add the flour and whisk for one to two minutes more until it turns light golden brown.  Slowly pour in the milk, stirring continuously.

Add the broth, broccoli, carrot and mustard, stir well to combine. Simmer for 15-20 minutes until the broccoli is tender.

Off the heat, add the cheese a little at a time. Adding cheese over too high heat can cause grainy texture. Stir after each addition until smooth and  cheese is melted. Adjust seasonings to taste.

Top with remaining cheese and serve with croutons or toasted baguettes.

 

Italian Cabbage, Bread and Cheese Soup
Every winter my family wants me to make my three special soups: Turkey Noodle in November, Italian Cabbage in December and Split Pea in January. Since the Turkey Noodle and Split Pea soups have already been published here, this is the time for me to share the Cabbage Soup recipe. It’s really much more like a layered casserole and is perfectly satisfing and tummy warming in December.  Serves 10-12.

1 lb loaf Italian or French bread
1 head Savoy or green cabbage, about 2-2 1/2 pounds
1 1/4 lb Fontina cheese, thinly sliced or grated
1 cup fresh grated Parmesan cheese
6-8 oz pancetta cut into quarter inch cubes
2+ qts beef stock

Preheat oven to 400 degrees.

In a 6-8 qt pot over medium-high heat, stir pancetta until slightly crisp; about 5 minutes. Remove and drain off fat. Return pot to heat and add one ladle of beef stock and deglaze the bottom of the pan.

Cut bread into 1/4″ thick slices. Core cabbage and thinly slice. Layer ¼ each bread, cabbage, Fontina, Parmesan then pancetta.

Repeat making 4 layers, pressing down with hands to firmly level. Pour heated stock over all in the soup pot. Add fresh cracked pepper. Cover soup pot with a tightly fitted, domed lid (or dome made of foil) sprayed with cooking spray (mixture puffs up and sticks if it touches the lid).

Set soup pot in a tray to catch any overflow and bake at 400 degrees until a crusty crown forms; about 1 – 1 ½ hours.

Dip down through the layers to ladle soup into serving bowls.

Serve with a zinfandel and you and your friends and family will feel greatly loved.

 

Savoury and Sweet Pumpkin Spice Snack Nuts
Raw nuts are needed for this recipe. I like to go to a store that sells raw nuts in bulk barrels to get what I need. Recipe yields 5 ½ cups mixed nuts.

2 C whole almonds
2 C pecan or walnut halves
1 C cashew halves (whole nuts don’t toast as well)
½ C pepitas (green pumpkin seeds)
2 T unsalted butter
1 ½ t finely chopped fresh rosemary
2 t pumpkin pie spice
2 T pure maple syrup OR dark brown sugar
1 ½ t fresh cracked salt (not fine milled)
1 t pure vanilla extract
1-3 T bourbon (optional)
¼ t cayenne or chipotle pepper (optional)

Preheat the oven to 325°F
Line a large rimmed baking sheet with parchment paper or a silicone baking mat (important).
Pour all the nuts into a large bowl.
Place the butter and all remaining ingredients into glass measure cup and melt in microwave about one minute. Mix well.
Pour the mixture over the nuts. Stir well, until all of the nuts are lightly coated. Spread the mixture in a single layer across the prepared baking sheet.
Bake, stirring after the first 10 minutes and then every 5 minutes thereafter, until almost no liquids remain on the parchment paper and the nuts are deeply golden, 23 to 26 minutes.
Remove the pan from the oven and stir the nuts one more time, spreading them into an even layer across the pan. Let them cool down for about 10 minutes, then, while the nuts are still warm, carefully separate any large clumps. (The coating will be a little sticky right out of the oven, but will harden as the nuts cool.) Let the nut mixture cool completely on the pan.

Pam’s Best Ever Apple Butter
Fills approximately 8 half pint jars.

Optional Special Equipment:
Large pot for sterializing canning jars
8-10 half pint glass canning jars with new lids and bands or small containers with tight fitting lids
Jar extractor or tongs
Crock pot/slow cooker or stove top over medium-low heat.
Wide mouth funnel
Immersion blender or standard blender

4 ½ lb crisp sweet apples such as Honeycrisp, Gala or Braeburn (Beverly Hills – our tree!)
¾ C apple cider vinegar
3 T golden brown sugar
¾ C Splenda, Monk Fruit, or Sugar
1 ½ T cinnamon
¾ t ground cloves
¾ all spice
1 ½ T vanilla (preferably a Madagascar vanilla)

Sterilize canning jars and lids by submerging them in a large pot of water and bring to a boil, and boil for 5 minutes. Allow to cool some them remove to a rack or dishtowel and allow to cool. If not using standard glass canning jars, make sure your containers are very clean and lids fit tightly.

Peel, core and roughly slice apples. (Alternately, grate up apples skin and seeds included.)

Combine all ingredients into a slow cooker and set on High. Cook 4 hours. If you are not using a slow cooker, use a large pot on the stove top over medium-low heat fited with a lid. You want the contents to simmer.

Taste and adjust flavor to your liking. Continue cooking as long as needed. It’s done when you can run a wooden spoon through the apple butter and the apple butter remains separated by the path of the spoon.

Use an immersion blender to puree the apples into a silky “soft butter” texture If you don’t have an immersion blender use a standard blender. However, because the contents are hot do not tightly close the blender lid or the contents will explode.

Spoon  hot apple butter in jars and place lids on tightly. As the contents cool a vacuum seal will form with the lid. Store in pantry and use within one year. Refrigerate after opening. Alternatively, place apple butter in airtight containers and store in the refrigerator and use within a couple months.

Chicken Parmesan, Favorite of Pam’s Son
Easy enough for  week night and elegant enough for guests.
Serves 6

Preheat oven to 350 F

12 pieces of chicken, bone in legs, thighs, breasts*
1 C finely crushed saltines (about 1 package from a 3 lb. box)
6 T grated Parmesan (or 1/2 C fresh grated Parmesan)
1/4 t. fresh ground peper
1 t salt
1 t oregano
1 t paprika
1/3 t cayenne
2-3 cloves fresh minced garlic
3/4 C melted butter
Good quality Marinara sauce (Raos brand suggested)
1 C fresh grated Mozerella cheese
Fresh chopped parsley for garnish

Combine cracker crumbs, cheese, pepper, salt, oregano, paprika and cayenne. Combine garlic and melted butter. Rinse the chicken wiht cold water and at dry. Dip chicken in butter mixture, then dredge in cracker misture. Place on a large backing sheet. Bake at 350 F for  one hour or until done when internal temperature measures 165 F.

Top with marinara sauce, mozeralla cheese and fresh chopped parley. Serve with Alfredo sauced pasta and vegetables such as roasted or marinated artichoke hearts.

* For a more elegant presentation, use 6 boneless chicken breast. Pound between two plastic sheets to even the thickness. Then slice each horizonatlly into two cutlets/scallopini portions. Cook checking on doness at 40-45 minutes.

BONUS: We’ve found this particular chicken recipe when made with thin cut chicken breasts makes great chicken sandwiches! Place baked chicken on a bun or croissant dressed with dijon mustard, dill pickles, munster cheese and alphalpha sprouts. That’s how I like it,  but dress your sandwich any way you like and enjoy!

Spring Dinner Menu with Strawberry Panna Cotta Dessert
Spring was the inspiration for my special meal with special friends: Grilled artichokes with garlic aoli, seared lamb chops with red wine demi glaze, garlic and lemon orzo with toasted pine nuts and chopped parsley, and oven roasted asparagus. I thought you might like the recipe for our Strawberry Panna Cotta Dessert . . .

Stawberry Panna Cotta Desert (Serves 8)

For the Sauce:
1 2 lb. bag of frozen strawberries
sugar* to taste

For the Panna Cotta:
2 T cold water
1 envelope unflavored gelatin (about 1 teaspoon)
2 C heavy cream
1 C half and half (half whole milk and half heavy cream)
1/3 C sugar or alternative*
1 1/2 t vanilla extract
Sliced fresh strawberries for garnish (optional)

Thaw frozen strawberries in a fine sieve over a bowl. When completely defrosted, smash the berries in the sieve to extract juices and separate the seeds and pulp. Get as much strawberry juice as possible. Taste and sweeten accordingly. Place strawberry juice in glass container fitted with a tight lid (Mason jar or similar)** and refrigerate until ready to use.

Put the cold water in a small bowl. Sprinkle the gelatin powder over top to soften. Meanwhile place the heavy cream, half and half and sugar in a saucepan and bring to a gentle boil, over moderately high heat, stirring occasionally. Remove from heat and add the geletin mixture and thoroughly stir. Add the vanilla and stir again. Divide the mixtures among 8 one-half cup ramekins. Cover and chill at least 4 hours or overnight.

Run a knife around each ramekin and place an individual serving plate over top then invert. Garnish with sauce and strawberries and serve.

* I use sugar substitutes such as stevia or monk fruit.

** The idea here is to use a container that will not alter the flavor or allow other food flavors to permeate the sauce.

Chateaubriand for Four
This French steak is the beef tenderloin where Fillet Mignon is cut from. Easy and elegant recipe for special occasions. Chateaubriand for Two simply reduce the ingredients by half.

For the Steak:
1 lb beef tenderloin
1 T olive oil
1/3 t kosher salt
¼ t fresh cracked pepper

For the Sauce:
1 T olive oil
1 small shallot minced
1 C dry red wine
2 t butter
1 t flour
3 sprigs thyme
6 all spice berries
Demi glaze or beef bouillon paste
¼ t kosher salt
fresh cracked pepper

Instructions:

1. Preheat oven to 350 F
2. Trim beef tenderloin from excess fat. Bring to room temperature. Coat the beef with olive oil, and season with salt and pepper. Allow to sit for at least 5 minutes.
3. Make a bouquet garni using the thyme, bay laurel, all spice berries and any other flavorings you desire (garlic, rosemary, etc.) tied in cheese cloth.
4. Put an iron grill pan on medium-high heat. When it’s hot enough place meat on the grill and sear it for 2 minutes on all sides. Expect flames which makes for cheffy drama.
5. Transfer grill pan to the oven and cook for 15 minutes until internal temperature reaches 140 F. Remove from oven and let beef rest tented under foil for 10-15 minutes.
6. While the beef cooks and rests, make the sauce. Heat the olive oil in a small sauce pan. Add the shallots and sauté until translucent and slightly browned. Add wine and bouquet garni. Cook until the wine is reduced by half.
7. Make a roux from the butter and flour by melting the butter and cooking the flour in the melted butter until just starting to smell nutty.
8. Reduce the heat under the wine and add the roux whisking thoroughly to thicken the sauce and bring to a glisten, about 3 minutes.
9. Add demi glaze or beef bullion paste to taste.
10. Remove the bouquet garni and place in a strainer over a gravey boat and press to get all sauce from it. Pour the rest of the sauce through the strainer
11. Season with salt and pepper to taste.

Cut steak and top with generous portion of the red wine sauce.

Note: You can also make the sauce more complex by adding a bit of cognac or similar.

Serving suggestion: pair with buttered green and yellow beans with slivered almonds, and garlic mashed potatoes.

Looking for a Valentine dessert? Scroll down this page to find my decadent chocolate desserts: Chocolate Raspberry Bars or my Port and Chocolate Truffle Tart.

Braised Short Ribs with Polenta  –  Adapted from Williams-Sonoma Comfort Food by Rick Rodgers    Serves 6

3 T olive oil
6 lbs meaty, bone-in, individual-cut short ribs
4 t kosher salt
1 t fresh ground pepper
1 yellow onion, chopped
2 carrots, diced
6 cloves garlic, minced
½ C flour
1 C hearty red wine
3 C beef stock
1 T tomato paste
1 T minced fresh rosemary
1 bay leaf
1 C whole milk
1  1/3 C quick cooking polenta
½ C fresh grated Parmesan cheese, plus more for serving

Preheat oven to 325 degrees.

In a Dutch Oven heat 2 T oil over medium-high heat. Season the short ribs with 2 t salt and the pepper. In batches add the short ribs to the pot and cook, turning occasionally until browned on all sides; 5-6 minutes per batch. Transfer to plate.

Add the remaining 1 T oil to the pot and heat. Add the onion and carrots and cook, stirring occasionally until the onion softens; about 5 minutes. Stir in the garlic and cook until fragrant; about 1 minute. Sprinkle in the flour and stir well. Slowly stir in the wine, then the stock. Stir in the tomato paste, rosemary and bay leaf. Return the short ribs to the pot. The short ribs should be barely covered with liquid. If not, add more stock/water as needed. Bring the liquid to a boil. Cover the pot and place in the oven, and cook moving the position of the ribs every 45 minutes or so to be sure they are covered with liquid and are cooking evenly, until very tender, about 2 ½ hours. Transfer the ribs to a deep serving platter (expect meat to separate from the bones) and tent with aluminum foil to keep warm.

Let the cooking liquid stand for 5 minutes. Skim off the fat from the surface and discard. Bring to a boil over high heat. Cook, stirring until reduced by about one-fourth, about 10 minutes. Discard the bay leaf. Return the short ribs to the pot.

Just before serving make the polenta. In a heavy saucepan bring 3 cups water, the milk and remaining 2 t salt to a boil over high heat. Slowly whisk in the polenta and reduce the heat to medium-low. Cook, whisking often until the polenta is thick, about 2 minutes. Stir in the ½ cup Parmesan. Divide the polenta among warmed deep serving bowls, top with the ribs and sauce and serve at once.

Leftover ribs and sauce: remove bones, shred the meat and stir back into the sauce. Toss with freshly cooked pappardelle for a great pasta dish.

Best Ever Pumplin Bread (Makes 2 loaves)

2 cups (10 oz) all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 (15oz) can unsweetened pure pumpkin puree
1 tsp salt
3 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
1 tsp vanilla extract
1 cup (7 oz) granulated sugar
1 cup packed (7 oz) light brown sugar
1/2 cup olive oil
4 oz cream cheese, cut into small pieces at room temp
4 large eggs, room temp
1/2 cup real buttermilk

Topping
1/2 cup + 2 TB packed light brown sugar
2 TB flour
2 TB softened unsalted butter
4 tsp ground cinnamon
1/4 tsp salt

Topping: Make the topping by mixing all topping ingredients in a bowl with fingers, until well combined.  Will resemble wet sand.  Set aside.

Preheat: Heat oven to 350F with rack on lower-middle position.  Grease two 5 x 4.5 nonstick loaf pans.

Whisk: Whisk flour, baking powder, and baking soda together in a bowl. Set aside.

Stir: Combine pumpkin puree, salt, cinnamon, nutmeg, cloves, ginger, and vanilla in large saucepan over medium heat.  Stir constantly for 5 minutes.  Remove from heat.  Stir in cream cheese until smooth and combined.  Stir in sugar, brown sugar, oil, and let stand 5 minutes.  Whisk until mixture is smooth, without lumps.

Combine: In a bowl, whisk together eggs and buttermilk.  Slowly add egg mixture to pumpkin mixture and whisk to combine.  Use rubber spatula to gently fold flour mixture into pumpkin mixture just to combine (small lumps of flour are okay – do not over-mix.)  Scrape batter into prepared pans.

Bake: Sprinkle topping evenly over top of each loaf.  Bake until toothpick inserted in center comes out mostly clean, about 45 minutes (actual bake time depends on loaf pans used and individual ovens.)  Loaves are done when inserted toothpick comes out with just a few tender crumbs attached – do not bake until they come out completely clean.

Cool: Let bread cool in pans at room temp for at least 20 minutes.  Use sharp thin knife to carefully loosen edges. Remove breads from pans to finish cooling to room temp.

 

Pam’s Southern Hospitality Menu

When I plan meals for entertaining, I try to select those allowing for as much advance preparation and ease of cooking possible. I want to visit with my guests more than cooking while they are here. Approaching the close of summer I came up with this menu to celebrate the season. Of course the beverage of choice is Sweet Tea!

Use your favorite recipes for the dishes I’ve planned or be inspiried by this to creat your own menu. An asterisk (*) means recipe is included.

Appetizers:
Celery sticks with pimento cheese spread
Deviled eggs
Bread and Butter pickles

Main Course:
Smoked pork spare ribs
Green and White salad with feta (excellent with all BBQ meats!)*
Corn on the cob

Dessert:
Smoked apple pie with vanilla ice cream (Yup, we really smoke the pie!)*

*Green and White Salad
1 Bunch fresh spinach, washed and dried and chilled, torn in bite size pieces
1 White Onions, sliced thin
1/3 C Fresh Basil, julienne cut
1 C Feta Cheese, crumbles
1/8 C White Wine vinegar +/-
¼ C Olive Oil +/-
1 T Lemon Juice
1 t + Cavendar’s Greek Seasoning¹

Place all dry ingredients into your salad bowl. Mix the wine vinegar, olive oil, lemon juice and seasonings well. Pour over salad and toss to coat. This salad is excellent with all grilled meats, with or without BBQ sauce. Both are great!

¹ Cavendar’s Greek Seasoning is a unique spice blend available at most grocery stores.

* Smoked Apple Pie
If you have a smoker, then you’re familiar with how to use it. Simply place your favorite unbaked apple pie in a sturdy pie tin on the grates and use a complimentary wood such as pecan, apple, or oak – or a combination. Smoke until the crust is done and apples are bubling hot. Depending on temperature this can take up to two hours.

If you don’t have a smoker, invest in one of the smoker tubes easily available and fill with desired wood/pellets. Heat the grill so one side is hot and direct and the other indirect. Place the apple pie in a sturdy tin on the indirect side and smoke/bake with the lid down. This method generally takes about one hour – but test because temperatures vary. You can purchase a smoker tube through my Amazon Affiliate account, clicking on the image to the right.

 

Puff Pastry Breakfast

Sweet or savory tarts as you desire! This is my version of a savory brunch tart. But you can fill the tart shells with any combination that you want.

Preheat oven to 425° F
Line baking sheet with parchment

1 Puff Pastry Sheet at room temperature (thaw in refrigerator overnight. When ready to prepare, remove to countertop for about 30 minutes)
6 teaspoons of pesto (or more for each tart)
Prosciutto, thinly sliced (two slices folded [four layers prosciutto] on each tart)
24 stalks of thin asparagus (or cut asparagus lengthwise)
about 1 cup shredded Manchego
6 eggs
Salt and pepper

On lightly floured board, roll out puff pastry to make a square (not too thin)
Cut in 6 equal tart squares
Place pesto on center of tart, top with prosciutto.
Diagonally cut and arrange asparagus to form a border on each tart.*
Put in hot oven for 15 minutes. Remove from oven.
Place shredded cheese around the tarts to form a well to hold egg in place.
Top each tart with an egg and lightly salt and pepper each.

Return to oven 8-10 minutes or until the yoke is set to your preference.

Another option is to score the pastry squares about ¼ inch around the edges, making a “frame” and set toppings inside the lines. This will allow the edges to puff up higher than the center.

Pesto:
I make my own pesto: Toasted pine nuts, basil, garlic, olive oil in a food processor. It takes a large bunch of basil, a couple handfuls of pine nuts, about 4 garlic cloves and enough olive oil to just bind–or more to attain the texture you want.

* Side dish Tips:|
Save cut portions of asparagus and cut up additional asparagus on the diagonal and place in microwave safe dish. Add butter and a tablespoon of chicken bullion paste. Cover with plastic and cook on high for about 7 minutes for crisp tender asparagus and serve as a side dish.

Cut tomatoes in half or in slices and arrange on a baking dish. Top with dried breadcrumbs seasoned mixed with salt, pepper, fresh thyme leaves (etc. as you like). Cook in the 425° F oven along side (not on lower rack because it interferes with pastry puffing) or in a second oven. Bake the tomatoes the full time you are baking the tarts (about 25 minutes).

Pasta e Fagioli

In Italy, this peasant dish is served very thick, at hot or room temperature. There are as many variations of this homey dish as there are American meat-loaf recipes. This is my adaptation of an excellent dish I had, dining out. Serves 6 as main dish.

Ingredients:
olive oil
1 lb. bulk Italian sausage (mild or hot your choice) or sausage links casings removed
1 ½ C onion, diced
1 C carrots, peeled and diced
1 C celery, diced
3-4 cloves garlic, minced
1 15 oz can tomato sauce
4-6 C beef or chicken stock
1-2 C more beef or chicken stock*
1 15 oz can diced tomatoes
2 t dried basil
2 t dried Italian oregano (not Mexican)
1 t dried thyme
2 t-1 T fresh finely chopped Rosemary, to taste (If using dried Rosemary note 1 T fresh = 1 t dried)
Salt and pepper and adjust other seasonings to taste
1 C dried small pasta such as orecchiette, shells, ditalini, etc.
1 15 oz can dark red kidney beans, drained and rinsed
1 15 oz can great northern beans, drained and rinsed
Finely shredded Parmesan cheese for topping
Fresh chopped parsley for topping
Extra virgin olive oil for topping

Heat 1 T oil in large pot over medium high heat. Place sausage in and stir and crumble as you brown the meat. Transfer sausage to a plate, set aside. Heat more oil in same pot. Add onions, carrots and celery. Sauté over medium-high heat until tender, about 6 minutes. Add garlic and sauté one minute more. Add 4-6 cups broth to pot with tomato sauce, canned tomatoes, basil, oregano, thyme, rosemary and cooked sausage. Bring to a low boil, taste and season with salt and pepper and adjust other seasonings.  Cover and allow to simmer for flavors to meld, about 20 minutes. Bring to full boil and add pasta, cook until done. Add beans and bring to heat. *Add more stock as needed to achieve desired soup consistency.

Ladle into serving bowls and top with cheese, parsley and olive oil. Serve.

Soup keeps well in refrigerator or freezer. Keep in mind pasta will continue to absorb the broth making a thicker soup. Enjoy as is or  *add more broth as desired.

 

Pair with a nice light red wine.  Serve with garlic toast or rustic bread with Oregano Garlic Butter spread (recipe follows).
Oregano Garlic Butter
1/4 lb butter, room temperature
1 T garlic powder
1 T dried Italian oregano

Mix all ingredients and allow to sit 60 minutes to meld flavors. Taste and adjust accordingly. Serve allowing guests to spread generously on warm crusty Italian sour dough bread rolls.

The Perfect Winter Steak Chili with Beans

Nothing satisfies a crowd during the winter months like hearty chili. This recipe is the BEST I’ve ever made and serves 18-20 people. Make sure to splurge on the quality of meat. When you factor how many people are served it’s still economical. Thanks to Judy Purcell for this amazing recipe! I suggest serving this with fresh baked southern style cornbread.

Extra virgin olive oil as needed
1 large sweet yellow onions
5-6 pounds of the best meat you can afford (New York Strip, Tri Tip, Rib Eye)
4 cloves garlic, minced
3/4 – 1 Cup chili seasoning (Recipe below) (about 4 ounces in weight)
1 Cup red wine
3 (15 oz) cans kidney beans, drained
3 (15 oz) cans pinto beans, drained
2 (15 oz) cans black beans, drained
4-5 (15 oz) cans diced, fire-roasted tomatoes with juice
2 (10 oz) cans Rotel tomatoes, drained
1 Cup fire roasted diced green chilies
2-3 teaspoons of hickory liquid smoke flavoring
2-4 Cups beef stock (Swansons unsalted)
3 T masa harina flour
Salt and Pepper to taste

Toppers: grated cheddar cheese, sour cream, chopped cilantro, diced red onion

Judy’s Homemade Chili Seasoning

• 3 tablespoons ancho chile powder
• 1 1/2 tablespoons granulated onion
• 1 1/2 tablespoons granulated garlic
• 1 1/2 tablespoons ground cumin
• 1 tablespoon chipotle chile powder
• 1 tablespoon kosher salt — or smoked sea salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon smoked paprika
• 1 tablespoon dried oregano

Pam’s Holiday Beef Wellington Appetizers – Yields 20 pieces

This is an elegant crowd pleaser especially paired with champagne/sparkling wine or a full-bodied red wine. Make the duxelles and beef  ahead of time, leaving the pastry and assembly for the day of the party. Bring refrigerated duxelles and cooked beef to room temperature before assembling.

Preheat oven to 400º

8 ounces cremini (baby portabella) mushrooms
2 cloves garlic, roughly chopped
1 small shallot roughly chopped
1 t fresh thyme leaves, finely chopped
1 t fresh rosemary leaves, finely chopped
3 T butter
2-3 T Madera or sherry wine to taste
Salt and fresh cracked pepper to taste

1 lb beef tenderloin, cut into twenty 1 inch cubes*
Olive oil for cooking

1 7-oz container of good quality chicken mousse/pate’
Flour for dusting the pastry board
1 sheet frozen puff pastry, thawed
1 large egg beaten
Good quality horseradish sauce (Beaver brand is my favorite!)
1 T fresh chopped chives
Fresh cracked pepper and salt garnish

Line a baking sheet with parchment.

Place the mushrooms, garlic, shallots, thyme, and rosemary is a food processor and pulse until finely chopped.

Place the mushroom mixture in clean kitchen or paper towels, squeeze as much moisture out as possible.

In a large skillet melt the butter, add the mushroom mixture and cook stirring occasionally. When most of moisture is cooked out and mushrooms are browned, add the wine and continue to cook until it evaporates. Season with salt and pepper to taste. Transfer to a bowl to cool. Wrap and refrigerate until ready to use. (These ingredients cooked in this fashion are known as duxelles.) This step can be done in advance.

On a lightly floured surface roll out the puff pastry to a 10 x 12 inch rectangle. Cut into 20, 2 1/2 inch squares. Place on the parchment lined sheet about an inch apart. Prick each square in the center with the tines of a fork, leaving the edges untouched.

In a small bowl beat the egg and 1 T water well. Brush the tops of each square with the egg wash. Spread center of each square with  the pate’, top with a bit of the duxelles. Bake until the puff pastry is golden brown, about 15 minutes.

In the meantime, (or in advance and refrigerated until ready to assemble) in a large skillet saute’ the beef in hot oil until browned all over, about 4-5 minutes.*

Place the puff pastry on a serving platter, and top with some of the horseradish sauce. Place one cube of beef atop the horseradish press down to secure the beef, garnish with chives, salt and pepper and serve.

* Left over cooked beef tenderloin brought to room temperature can replace this step.

Pam’s Signature Savory Pumpkin Soufflé

Serves 6

Preheat oven to 350º

This is a hearty soufflé that is rich and warming.  This can be served as an appetizer using small ramekins or as an entrée using one large soufflé dish.  There is no substitute for fresh grated pepper, nutmeg or cheese… This pairs well with a nice Italian Sausage and a Pinot Noir.

2 T butter
¼ C chopped yellow onion
2 t flour
½ C heavy cream or light canned milk
1 ½  C pureed pumpkin (one 15 oz. Can)
½ t salt
¼ t freshly ground pepper
½ t freshly ground nutmeg
2-4 cloves of fresh pressed or minced garlic
½ C freshly grated parmesan cheese (or mix of Parmesan and Asiago or Romano)
4 egg yolks
6 egg whites
¼ t cream of tartar

Butter baking/serving dish(es) and set aside. Separate egg yolks from the whites, placing in very clean containers. (Pumpkin or egg yolk or other food on beaters or bowl will prevent the whites from whipping up.)

Sauté onion in the butter until transparent.  Add the flour and cook until the four and butter begin to turn light golden brown.  Add the cream/milk and cook until thick.  Pour this sauce into a medium sized mixing bowl and add the remaining ingredients, except the eggs and cream of tartar.  Mix well. Then stir in the egg yolks, one at a time – best to use a hand mixer at this point to get some air into the pumpkin mixture.

In a separate bowl, and thoroughly cleaned beaters and bowl whip the egg whites along with the cream of tarter until just barely past the gloss stage and stiff peaks form.

Add 1/3 of the egg whites to the pumpkin mix and fold gently, to lighten.  Then gently fold in remaining egg whites and blend thoroughly.

Place in prepared serving dish(es) and bake in a preheated oven at 350º for about 35-45 minutes for a single large dish (less for individual dishes check at 15 minutes) or until the soufflé begins to expand and brown ever so slightly on top.  Serve right away. Top with fresh grated Parmesan and chopped fresh Italian Parsley.

This does not puff up quite as high as other soufflés and it will deflate once cooled – it’s good practice for the more difficult soufflés.

LEMON, THYME AND GOAT CHEESE SPREAD

4 tsp lemon zest (from 2 lemons)
3-4 tsp chopped fresh thyme
2-3 cloves garlic, minced fine
½ c fresh goat cheese
½ c whipped cream cheese
¼ c extra virgin olive oil
Salt & pepper to taste

In a small bowl combine lemon zest, thyme and garlic.  Divide this mixture in half.  Put half in a small mixing bowl with the goat cheese and cream cheese and mix well.  Spoon the cheese mixture into a suitable serving dish.  Add olive oil to remaining herb-lemon mixture and spoon this on top of the cheese mixture.  Serve with plain crackers, wheat thins or French bread.

GOAT CHEESE & CARAMELIZED ONION PIZZA

A simple, flavorful flatbread-style pizza with goat cheese, caramelized onions and balsamic reduction.
Serves: 2

Ingredients

1 10-inch flat bread or small pizza crust
1 medium white onion, cut into thin rings
1-2 t dried thyme
salt and pepper
olive oil and butter for sautéing (combo)
3 ounces goat cheese
splash milk or the remaining butter/oil mixture
Balsamic vinegar
fresh basil or arugula for topping

Instructions

Preheat oven to 400 F and position a rack in the middle of the oven. If using a pizza stone, place the stone in the oven as it preheats.

Sautee onion in butter or olive oil over medium heat until soft, stirring frequently. Season with thyme, salt, and pepper. Cover to keep in the moisture if they begin to look dry – add a splash or two of water if they’re getting too brown. Set aside once cooked.
Once oven is preheated, brush flatbread with olive oil and place on the pizza stone or a baking sheet and “pre-bake” to crisp for about 5 minutes.
In the meantime, spoon goat cheese into a bowl and add a splash of milk or water to thin so it’s spreadable. Whisk until smooth.
Remove flatbread from oven and spread with goat cheese and top with onions – I used all of the onions but use less and reserve the leftovers if you prefer.
Place back in the oven and bake for 10 minutes, or until the edges appear crisp and the onions and goat cheese have warmed through.
Slice and serve with desired toppings. I opted for a balsamic reduction and fresh basil.

Pam’s Fisherman Stew

This is a wonderful light yet satisfying stew with unique flavorings that is sure to become one of your favorites too.

½ onion chopped
1 carrot chopped
1 large rib celery chopped
1 T butter
2-3 cloves garlic, minced
1 ½ C water
½ C dry white wine
2 t chicken soup base (paste better than bouillon cubes)
1 t dried thyme leaves or marjoram
¼ t fresh cracked pepper
1 Turkish bay leaf
4-6 small red potatoes cut into bite size pieces
1 lb firm fish such as swordfish, cut into bite size pieces
1 C sliced mushrooms (optional)
2 large tomatoes chopped (or 1 15 oz can sliced tomatoes)
½ C cold water
2-4 T cornstarch
Fresh chopped parsley, garnish

In a 3-4 quart pot cook onions, carrots and celery in the butter until just tender.  Add the garlic and sauté about one minute.  Combine the water and wine and add the soup base and stir to dissolve.  Add to cooked vegetables.  Add the seasonings and bay leaf and potatotes.  Cook until potatoes are barely tender.  Add the fish, mushrooms and tomatoes and cook until fish is done.  Combine cold water and cornstarch and add to boiling stock to reach desired thickness.  Garnish with parsley and serve with freshly baked crusty sour dough bread, (fireside of course!)

Tripple Chocolate Pecan Cinnamon Cookies

This is one of my families favorite cookies they look forward to each year. I  hope you will bake for your family and then let me know their response. Image doesn’t have a pecan half pressed in to the center before whisking chocolate, but I think it’s much more appetizing with a pecan half, and gives the guest an idea of what they are about to enjoy. The cinnamon is the surprise ingredient!
Large yield don’t double.

¾ C all purpose flour
¾ C unsweetened cocoa powder
3 t cinnamon
¾ T baking powder
3 pinches of salt
2 cubes + 2 T unsalted butter, room temperature
1 C + 1 T Sugar
6 large eggs
1 ½ C semi-sweet chocolate chips, melted and cooled
3 C milk chocolate chips
3 C toasted pecans, chopped
Pecan halves (raw, not toasted)
½ C + semi-sweet chocolate pieces melted for drizzle over top

Position rack in center of oven and preheat to 350 degrees.
Grease heavy large cookie sheets.
Combine flour, cocoa, cinnamon, baking powder and salt in a medium bowl.
Beat butter, sugar, and eggs in another bowel until smooth. Stir in the melted chocolate.
Sift in dry ingredients. Add chocolate chips and toasted pecans.
Drop from small ice cream/cookie scoop onto greased pans, 1 inch apart. Press in pecan half onto each cookie.
Bake until they look dry and cracked, about 11 minutes. Let stand 5 minutes then remove from sheet to cooling racks.
When completely cooled, dip tins of fork into melted semi-sweet chocolate and whisk over tops of cookies. Allow chocolate to dry/set.*
Cookies freeze very well.

*To minimize mess, I place cookies on parchment and set down in my dry kitchen sink, then strew about the chocolate. The chocolate that travels beyond the cookie ends up on the sides of the sink, for each clean up when done.

Cuban Black Beans, Saffron Rice, Tomato Ginger Salsa, with Grilled Shrimp

This is an original recipe I developed by combining and adjusting other recipes making for a scrumptious concert of unique flavors and offer a meal to change things up.

1 lb bag dried black beans
1 large smoked ham hock
3 cloves garlic, minced
1 medium onion, diced
1 t chili powder
¼ t cayenne
½ t salt
Fresh cracked pepper

1 medium onion, diced
3 cloves garlic, minced
4 tomatoes, diced
1 T peeled, grated ginger root
1 t sugar
2 t cider vinegar
½ t salt
Hot pepper flakes

1 ½ C long grain rice
1 t saffron threads
1 t curry powder
½ t turmeric
3 C Chicken Stock

1 pound medium shrimp, peeled, deveined
4 T butter
1 T lemon juice
1/8 t ground red pepper or tobacco

Fresh chopped cilantro

Soak overnight or quick heat soften black beans according to package directions. Drain soaking liquid. Add all other ingredients, bring to a boil. Simmer until beans are tender, about 1 ½ – 2 hours.

In medium saucepan combine onion and garlic in cooking oil. Cook gently until translucent. Add all remaining ingredients. Bring to a boil then cover and simmer until cooked down and thickened some. Taste and adjust flavors. (more ginger every time…) Keep warm.

Combine rice through stock in a rice cooker and cook until done.

Heat grill or boiler. Rinse and pat dry the shrimp. Skewer the shrimp. Melt butter, and lemon juice and red pepper. Baste shrimp with butter, broil or grill turning once and basting again until opaque and done.

Place rice on plate, top with beans, add some tomato ginger sauce, then lay skewered shrimp on top. Sprinkle with fresh chopped cilantro.

Orange Ice

This recipe was first made for my daughter’s 9th birthday. It turns out so smooth you think there’s cream in it. I served with the most decadent chocolate fudge cake recipe I’ve ever enjoyed. If you want the best ever fudge cake recipe, email me.

4 C Water
2 C Sugar
Grated Rind of 2 Oranges
2 C Orange Juice
1/4 C Lemon Juice

Boil sugar and water 5 minutes. Add rind and fruit juices. Cool strain and freeze in an ice cream freezer. Really great served with a decadant chocolate
cake!

Grilled Swordfish with Peppers and Onions

With the first bite of this my husband said, “This is a $40.00 plate in a restaurant!”

Ingredients:
3 T olive oil
1 large yellow onion
1 red bell pepper, seeded and sliced
1 yellow or green bell pepper, seeded and sliced
3 cloves garlic, minced
1/2 C kalamata olives, pitted and halved
1/4 C white wine
Kosher salt and fresh cracked pepper
2 swordfish steaks 7-8 oz each
2 T fresh basil, chiffonade
1 lime quartered

Heat 2 tablespoons of oil in a saute pan over medium heat. Add onion and peppers and cook about 3 minutes or until softened. Add the garlic and saute for about 1 minute.

Prepare a clean, well oiled grill to medium heat.

Add the olives and wine to the peppers and cook for 4 minutes, or until the wine is reduced by half. Season to taste with salt and pepper.

Season the fish generously with salt and pepper and drizzle with remaining olive oil. Grill the steaks turning only once, about 10 minutes total time, depending upon thickness of steaks. Cook until fish is opaque.

Top each steak with generous amounts of the  pepper mixture. Squeeze lime over stakes, garnish with basil and one lime wedge.

As pictured: served with whole wheat cous cous made with garlic, cucumber, tomato, olive oil, and chopped mint.

Good Friday Brunch
Spinach Salad with Lemon Poppy Seed Bread

I love the combination of sweet and salty and this paring of salad and bread are perfect!

Ingredients:
Fresh baby spinach leaves
Green Onion
Fresh Basil
Feta Cheese
Olive Oil
Fresh Lemon Juice
Cavendar’s Greek Seasoning
Pepper

Prepare salad makings for the number of people you wish to serve in a large bowl and set in the refrigerator. Dress the salad when the bread is done.

Lemon Poppy Seed Bread

For the Bread:
1 1/2 C flour
1 C sugar
2 T poppy seeds
1 T baking powder
1 t salt
1 T fresh lemon zest (about one lemon)
1/2 C butter
1 C sour cream
1/4 C milk
2 large eggs
3 T fresh lemon juice (about one lemon)
1 t lemon extract

For the Glaze (optional)
1 1/2 C powdered sugar
3 T fresh lemon juice

Combine lemon juice and sugar a little at a time until desired consistency.

Preheat oven to 350 degrees F
Grease and flour one bread pan

Place the flour, sugar, poppy seeds, baking powder, salt, and lemon zest in a large mixing bowl, and whisk to combine. Melt the butter in a large microwave safe bowl. Whisk together with the sour cream, milk, eggs, lemon juice and extract. Pour the wet ingredients into the dry and fold together until just combine–batter is thick. Pour into the prepared pan. Bake for 45 minutes or more until toothpick inserted comes out clean. Invert from pan and allow to cool. Drizzle with glaze if desired.

Valentines Day Raspberry Chocolate Bars
Preheat oven to 350 degrees F

Ingredients
3/4 Cup sugar
3/4 Cup softened butter
1 1/2 Cups all- purpose flour
3/4 Cup chocolate chips
10 oz raspberries (fresh or frozen)
1/4 Cup orange juice
1 Tbs cornstarch
sugar or raspberry jam to taste

In medium bowl beat:
3/4 Cup  sugar
3/4 Cup  softened butter
1 1/2 Cups  all- purpose flour

In  a food processor cream butter and sugar until smooth. Add flour and pulse together until crumbly. Press in bottom of ungreased 13 x 9″ pan and bake for 12-15 minutes until set.

Sprinkle 3/4 Cup chocolate chips over baked layer. Allow to soften/melt then spread evenly over baked layer.

In 1-quart saucepan mix:
10 oz  raspberries (fresh or frozen)
1/4 Cup  orange juice
1 Tbs cornstarch

Bring to a boil for 1 minute, stirring constantly. Taste and adjust with extra sugar and/or raspberry jam.
Cool 10 minutes.

Carefully spread raspberry mixture over chips and bake until set, about 20 minutes.

Cool 30 minutes. Refrigerate 1 hour. Cut into 48 bars.

Pam’s Holiday Jeweled Cranberry Sauce

1 whole orange
2 12 oz bags whole fresh cranberries
1 Cup orange juice
3/4 Cup sugar (adjust to taste)
1 vanilla bean split seeds removed, pod reserved or 1 t vanilla paste
1 T cornstarch
1/3 Cup Port Wine (sweet)

Zest the whole orange, reserve. Remove the white pith, then cut the orange segments into small pieces reserving as much juice as possible. Combine the zest, cut orange, cranberries, orange juice, sugar vanilla seeds and pod in saucepan. Set over medium high heat. Bring just to a boil, then reduce heat and cook gently.  Cook until some of the berries have popped, others remain whole but softened during cooking. Taste potentially adding more sugar to taste.

Combine cornstarch with wine and add to the cranberries. Return heat to medium high to high and while stirring gently cook only until the sauce has reached a boil, which thickens the sauce. Immediately remove from heat and allow to cool. Refrigerate until ready to serve with roasted turkey.

Freeze any left-over cranberry sauce to top brie cheese and wrap in puff pastry to bake and serve warm with crackers and nuts. Or, decoratively top a cheese cake with these jeweled cranberries to serve at Christmas.

Pam’s Tender and Flaky Pumpkin Biscuits
Yields 16 biscuits (2 inch each)

This biscuit can be enjoyed savory or sweet. The level of spices here is low. If you want more dominant spice increase the amounts.
Toppings: maple syrup, apple butter, sweetened cream cheese, ginger whipped cream, brie cheese, cream cheese, butter, etc.

1 C pumpkin puree (not pie filling)
3/4 C milk
2 C all-purpose flour
4 t baking powder
1 t baking soda
1 T sugar or equal amount of sweetener
1 t salt
1/2 t ground cinnamon
1/4 t ginger
1/4 t cloves
1/2 C (1 stick) cold butter, cut into small cubes

Preheat oven to 450 degrees F. Line a backing sheet with parchment or silicone pad

In a small bowl whisk together pumpkin puree and milk thoroughly. Set aside.

In a large bowl, combine all dry ingredients and mix well.

Cut the butter into the dry ingredients until it resembles coarse cornmeal. Add milk/pumpkin mixture to the dry ingredients and stir until just combined. Over working the dough will results in a tough biscuit. You don’t want a smooth dough — you want the butter pieces visible since that makes for a flaky biscuit.

Turn the dough out onto a floured surface, adding more flour if the dough is too sticky. Gently fold the dough over on itself a few times. This makes for a flaky texture. Roll or pat to about 2/3″ thickness and cut biscuit rounds. Place rounds on baking sheet and bake 10-15 minutes until lightly browned. Serve immediately. Warm left over biscuits in a microwave for 30 seconds at 20% power.

Pam’s Original Grilled Swordfish with Tomato, Onion, and Herb Balsamic Salsa.

4 Swordfish steaks about 6 oz. each, about 3/4 in thick
Garlic Powder
Onion Powder
Cracked black pepper and salt to taste
zest and juice of one lemon
1/4 C olive oil
4 large fresh yellow tomatoes, or equivalent of small pear yellow tomatoes, small diced
1/4 C chopped fresh bail
2 T chopped fresh marjoram or oregano
2-3 T red onion small diced
2 T balsamic vinegar
1 T olive oil

Using the first five listed ingredients, sprinkle both sides of the fish with garlic and onion powder, fresh cracked pepper and salt to taste. Add the zest and juice of the lemon and about 1/4 C  olive oil. Marinate about one hour. Longer time can make the fish mushy. Move the fish around in the marinade a few times to distribute flavor.

Immediately use the next 6 ingredients to make the salsa. Let it sit to marry the flavors while the fish marinades.

Heat outdoor grill to high heat. Spray with oil to help prevent cooking. Place fish on grill where the heat is about medium high and grill about 4 minutes each side.

Plate and serve with the salsa with your favorite side dishes. I like Orzo with lemon garlic cream sauce, or green and white rice. Write me if you want these recipes.

Pam’s keeping an eye on our summer figures with this Keto friendly and tasty dish.

Pam’s Stuffed Poblano Peppers

6-8 large poblano peppers (or sweet peppers) Substitute Anaheim chilies if desired
10 oz. chorizo sausage, casing removed
10 oz. ground turkey (or an additional 10 oz.chorizo)
1 medium white onion finely chopped
1 large red bell pepper seeded and diced fine
5 cloves garlic, minced
1 T tomato paste
1 T oregano
3 T chopped fresh cilantro
1T cumin (or less to taste)
1t My Special Mexican chili powder blend…(secret! – make your own  J)
1 C corn kernel (fresh or frozen)
1 C Cotija cheese crumbled
½ cup Mexican blend cheese (or jack/cheddar)
Sour Cream for garnish

Place gas or electric stove burners on high to heat up. Place whole peppers on the heat to blister the skin black on all sides. Carefully use tongs to turn. Remove to a plate to cool.

In the meantime, sauté the chorizo and ground turkey until nearly done. Add the red pepper, onion, garlic tomato paste and seasonings. Cook until peppers and onion are tender. Remove from heat.

Run the charred poblanos under water and remove the skin. When all are skinned, carefully slit down one side then remove the seeds and membrane keeping the peppers as whole as possible.

Turn oven to 350º to preheat. OR plan to use the microwave, your choice.

Place seeded peppers on foil lined baking sheet if using the oven or proper dish if using the microwave.

Mix the corn and Cotija cheese into the meat thoroughly. Fill each pepper as much as possible. Top with generous sprinkle of grated cheese blend. Bake until heated through and cheese nicely melted. – about ten minutes on the oven. Your guess with your microwave.

Serve with fresh cilantro and sour cream.

Scottish Shortbread

1 cup butter, softened
5/8 cup granulated sugar (1/2 + 2 Tblsp)
2 1/2 cup All Purpose flour (pre-sifted)

In mixer: cream butter and sugar together. Gradually beat in flour until dough forms a ball pulling all dough from the sides of the bowl.

Transfer dough to sheet of wax paper and form into a log. Wrap and chill at least one hour.

Preheat oven to 325 degrees

Slice 1/4 inch thick and place about 1/2 inch apart on cookie sheet. Bake for 20 – 25 minutes.

Pam’s signature variation: Add to the dough before chilling
1-2 T finely chopped rosemary
Zest of 2 Meyer lemons or of 1 large Eureka lemon

OR

1-2 T final chopped lavender
Zest of 1 Meyer lemon or half 1 large Eureka lemon

Pam’s Original Deconstructed Coquilles Saint Jacques

Excellent Special Occasion entré! Serves 4
Special equipment: individual gratin dishes or cleaned scallop shells

12 T (1 ½ cube) butter, divided into three, 4 T portions
1/2 white, or yellow onion, diced
12 oz. cremini mushrooms, caps brushed, stems removed (discard or use stems in another dish)
1/4 C. all-purpose flower
1 1/2 C seafood stock or clam juice
1 C heavy cream
1 t fresh, grated nutmeg
1/4 C Cognac or brandy
Salt and pepper to taste
1/2 C fresh bread crumbs
1/4 C fresh minced flat-leaf parsley
5 oz. fresh grated Gruyére cheese
1/4 C good olive oil
2 pounds large bay scallops, fresh drained and muscles removed, or frozen defrosted

Preheat the oven to 400°F. Place gratin dishes on sheet pan, wet aside. If using shells for serving, casserole will be baked in a single large dish.

Melt 4 T of butter over medium heat in a medium saucepan. Add flour and cook for 2 minutes. Add the seafood stock and whisk until it is smooth and thickened. Add the cream, nutmeg and salt and pepper to taste. Bring the sauce to a boil, lower the heat and simmer for 10 minutes.

Slice the mushroom caps ½ inch thick. Melt 4 T butter in a sauté pan. Add the onions and sauté for 2-3 minutes. Add the sliced mushrooms and cook for 8 minutes, stirring often. Add the Cognac or brandy and cook 1-2 minutes until most of the liquid has evaporated. Set aside.

Combine breadcrumbs, parsley, Gruyére and olive oil in a medium bowl. Stir to moisten crumbs and set aside.

Add the mushrooms/onion to the cream sauce. Spoon into gratin dishes or a low-sided casserole dish. Sprinkle the top with the bread crumb mixture. Bake 20 minutes until the sauce is bubbly the top slightly browned.

At about the last ten minutes of the mushroom cooking time, melt the remaining 4 T butter in a sauté pan and get it nicely hot. Add the scallops and cook over medium-high heat and sear until nicely caramelized and brown.

If using shells, spoon the mushroom mixture into the shells. Place the shells or gratins on the plate, add seared scallops.

Serving suggestion: fresh asparagus steamed with butter, lemon zest and lemon juice.

Enjoy!

Christmas Prime Rib Dinner from Start to Finish
Pam Christian  

My husband’s Grandfather emigrated here from England so we like to celebrate Christmas in the British tradition. Turkey or Prime Rib is common and since our American tradition on Thanksgiving is to roast a turkey, at Christmas we have Prime Rib complete with Christmas Pudding and Christmas Crackers

Because this meal can be made ahead it’s lends to a relaxed time on Christmas Day much better suited for a proper reflection of what Christmas is all about.

The tradition is to make Christmas Pudding on the Sunday before Advent after the family comes home from church giving this day the name “Stir-Up Sunday.”  A proper Christmas pudding is always stirred from East to West in honor of the three Wise Men and is made with 13 ingredients to represent Christ and His disciples. Silver coins were hidden in it with the idea that those who found the coins would find good fortune. Every member of the family is to give the pudding a stir and make a secret wish. The Church of England’s prayer after communion on this Sunday actually is, “Stir-up we beseech the, O Lord, the wills of they faithful people; that they, plenteously bringing forth the fruit of good works, may of thee be plenteously rewarded; through Jesus Christ our Lord. Amen”

Christmas pudding is traditionally served with brandy poured over, then set to flame and dimming the lights as the dessert is brought to the table. Make 3-5 days before Christmas. This particular recipe was received from Aunt Margaret.

Christmas Pudding
8 oz. golden caster sugar
8 oz suet
12 oz sultanas
12 oz raisins
8 oz currants
4 oz chopped candied orange peel
4 oz plain flour
4 oz fresh white breadcrumbs (crust removed)
2 oz slivered almonds
Zest of 1 lemon
5 eggs, beaten
1 tsp ground cinnamon
1 tsp all spice
Pinch of salt
5 fl oz brandy

Mix the dry ingredients together.  Stir in the eggs and brandy and mix through well.  Pour into a pint size lightly-greased pudding basin.  Place baking parchment fitted with a lid.  Put the basin in a large steamer of boiling water, cover with a lid and steam for 5-6 hours, adding more water as needed.  Cool.  Store in a cool place until Christmas Day.  To serve, steam again for 2 hours, remove from basin and serve with brandy butter, or brandy hard sauce.

Two Days before Christmas make the Stock, and Creamed Spinach and Potatoes Anna. If you prefer Cranberry Cheesecake over Christmas Pudding, then make the cheese cake now too, or have a good quality frozen plain cheese cake on hand.

Stock
Excellent Substitute: Swanson Unsalted Cooking Beef Stock, plus  1 carrot,  1 onion, 1 celery, tomatoes and seasonings per below.

3-4 pounds raw meaty beef bones, sawed into 3 inch pieces (shank, neck, knuckle, leg)
Any raw beef scraps saved in the freezer (ribs, steak bones etc.)
2 carrots, roughly chopped
2 onions, roughly chopped
2 celery ribs, roughly chopped
6 or more quarts water
1 large tomato roughly cut or ½ C canned tomatoes cut up
1 t dried thyme or 4 sprigs fresh
1 T dried parsley or 4-6 sprigs fresh
1 Turkish bay leaf
8 peppercorns
8 all spice berries
2 large cloves garlic, unpeeled and smashed
1 ½ t salt or more as needed later

Note: If you freeze the rack of last year’s bones that are already roasted you can bypass the “roasting bones step,” below.

Preheat oven to 450ºF Arrange the bones and ½ cup each of chopped vegetables in a roasting pan and brown in the upper third of the oven, turning and basting with accumulated fat several times until they are good and walnut brown.

Scoop the bones and vegetables into a kettle, pour out and discard accumulated fat. If the vegetables are too black, discard them.

Deglaze the roasting pan with 2 cups of the water and bring to a boil over moderately high heat. Using a wooden spoon, scrape browned bits up from the pan then pour this over the browned bones in the kettle.

Tie the thyme, parsley, bay leaf, peppercorns, all spice berries and garlic into a square of cheese cloth to make a Bouquet Garni. Add this to the kettle. Add remaining carrots, onion, celery and the tomatoes.  Cover ingredients with water to cover by 2 inches.  Bring to a simmer on top of the stove, skimming off any grey foam and discard.  Add 1 ½ t salt.  Cover loosely and maintain a slow simmer, skimming off fat and foam occasionally and adding a little more water if liquid has evaporated below the surface of the ingredients.  Simmer until you feel the bones have given their all (4-5 hours).

Strain the stock through a fine mesh colander into a bowl, pressing juices out of the vegetables.  Toss out the vegetables and bones.  Degrease the stock by placing it in the refrigerator.  After several hours the fat will rise to the top and hardened making it easy to remove.  Once the fat is removed the stock is ready for use.  Keep refrigerated until needed.  (Special Note:  If the stock is weak in flavor, add beef bullion paste (not cubes) to “beef up” the stock.  I use “Better than Bullion” brand.) Reserve any fat that accumulates on the top to use to make the Yorkshire Pudding.

Creamed Spinach
8 oz. bacon
1 medium onions, chopped
2 10 oz. packages frozen chopped spinach, thawed
2-3 cloves minced garlic
3 T flour
1 C or less heavy cream or half and half combined with reserved spinach liquid (Non-fat milk makes a fine rendition and helps with the total bizarre calorie count for this meal!)
½ t fresh grated nutmeg, or to taste
Salt and pepper to taste

In a skillet, cook the bacon until crisp. Reserve the drippings in a medium saucepan. Sauté onion in drippings until translucent.  Add minced garlic and flour.  Cook and stir over medium heat for 5 minutes.  Add the crumbled bacon, spinach, seasonings and cream.  Mix well.  Remove from heat, cool.  Cover tightly and refrigerate until ready to serve.  Gently bring to heat over medium-low flame, stirring occasionally.  Cook until desired texture is achieved.  Adjust seasonings and serve.

Pommes Anna
Patotoes Anna is actually a classic French dish served with roast meats. It’s not English at all. But the way I’ve tweaked the recipe adding cheese and garlic and omitting the nutmeg (nutmeg is in the Creamed Spinach!) it’s no longer a French Classic but rather a blend of French and Italian served at our English dinner – that’s AMERICAN!

Special Equipment:
Food processor with slicing blade in place
Pastry brush
Straight sided round shallow baking dish
Large round serving plate

If not made ahead, time the placement of the potatoes in the oven to be done the same time as the roast. Allow up to 2 hours bake time for the potatoes. When done, keep tightly covered with foil in an insulated container such as a microwave.

Preheat oven to 350ºF

10-12 potatoes peeled and placed in cold water to keep from coloring
1 ½ stick of butter, melted (clarify the butter if you want to do it the “right” way)
2-4 cloves of garlic. minced
1 cup shredded Parmesan cheese or a combination of Parmesan, Asiago and Pecorino
1 sprig of rosemary or sage for decoration
Fresh cracked pepper

Add the minced garlic to the melted butter. Brush the bottom of the baking dish lightly with the butter/garlic mixture. Place the herb in the center

Drain about three potatoes at a time and dry with a paper towel then slice thin. Layer overlapping in a round on the bottom of the dish against the outside edge. Add additional potatoes in the center in a decorative fashion. (The finished dish will be inverted so you are making the “top” with the first layer.) Brush all with the butter/garlic mixture. Sprinkle with a light amount of cheese and a light amount of fresh cracked pepper. (No salt as the cheese is salty.) Drain three more potatoes, dry and slice and continue layering as before (not so much care needed with the potato placement on the remaining layers as they won’t be seen.) Press down, and layer potatoes to the areas necessary to keep it as flat across as possible. Use all ingredients finishing with all the rest of the butter/garlic mixture (no cheese on the final layer.)

Cover tightly with foil and bake for about 1.5-2 hours. Lift foil at 1.5 hours and check potatoes for doneness. Continue cooking as needed until potatoes and nicely tender. Remove and cool some before inverting on serving platter. Leave baking dish on the potatoes until ready to serve. Then remove the baking dish, cut into wedges and serve.

Or if made ahead, allow to cool to nearly room temperature, cover with foil and refrigerate until serving day. On serving day, with foil covering, put dish into preheated 350  oven for about 30 to 45 minutes straight from the refrigerator or until hot clear through. Remove and invert on serving dish. Cut into wedges and serve.

Christmas Day
Roast the Beef and make Yorkshire Pudding, Au Jus and Horseradish Sauce

5 Ribs  11-13 pounds    12-16 servings
4 Ribs  9-10 pounds     8-12 servings
3 Ribs  7-8 ½ pounds   4-8 servings

Roast Prime Ribs of Beef
Select roast size according to number of servings needed.
Preheat oven to 500ºF  Position cooking rack to lower middle area of oven.

2 T cooking oil
½ C chopped carrots
½ C chopped onions
½ t dried thyme
2 C homemade beef stock
Salt and Pepper

Bring roast close to room temperature (or plan on longer cooking time with a cold roast). Trim the bones away from the meat. Rub the bones and roast with cooking oil. Season with Kosher salt and fresh cracked pepper. Tie the bones back in place with the roast. This makes carving for serving easier. Alternatively, do not cut the bones away and place beef on a stable rack in the roasting pan.

Arrange fat side up in roasting pan.  Place the pan on the oven rack.  Close oven door and begin roasting at 500ºF for the first 30 minutes, then turn heat down to 325ºF.

After half the estimated cooking time, strew the chopped carrots and onions around the beef.  Baste them with pan fat and sprinkle with thyme.  Baste again each additional half hour.  When within the last estimated half hour of cooking time, (or when internal temperature reaches 110°F when testing center and not touching any bone), begin testing internal temperature according to desired doneness. Test for a full 15 seconds and test several places if in doubt.  Note: temperature increases rapidly at this point; watch carefully. Remove when internal temperature reaches 5 degrees less than you want. Temperature will rise 5 degrees while resting.

5 rib     about 2 ¼ to 2 ¾ hours
4 rib     about 1 ¾ to 2 ¼ hours
3 rib     about 1 ½ to 1 ¾ hours

Rare:  120º
Medium Rare: 130º
Medium:  140º

Remove the roast to a carving board, cover with foil and let it rest for 20-30 minutes.

Au Jus
Pour pan drippings from the roast through a fine strainer into a fat separator.  This may need to be done in batches.  To quicken separation of fat to juices, place in the freezer. Do not discard the fat as that is used in the Yorkshire Pudding.

Mash the vegetables over a fine sieve to squeeze juice from them into the roasting pan. Pour the pan juices from the separator into the roasting pan, adding 1-2 cups or so of beef stock.

Place roasting pan over heat and bring to a simmer, scraping up all bits from the bottom of the roaster. This is where more flavor comes from (and the roasting pan will be much easier to clean up).

Taste and adjust seasonings as needed.  Pour hot Au Jus through a fine mesh strainer into warmed serving container.  Left over stock can be frozen for later use.

Yorkshire Pudding – 6 servings
Preheat oven to 425ºF

1 C flour
1 ¼  C milk
¼ water
4 eggs
1 t salt
2-6 T fat from roasted beef and stock and shortening if needed to measure 1 cup

Wisk all ingredients except fat into a bowl until well blended. Let stand for 30 minutes. Beat again for 1 minute. Heat popover pans and/or muffin tin, or a 9x9x2 inch square pan.  Put ½ t fat in each popover cup or muffin tin or all the fat in a square pan.

Carefully pour in pudding batter.  Bake 18-20 minutes for individuals, up to 25-30 minutes for the square  or until pudding has a deep golden brown top.  Pop out or cut into squares and serve.

Horseradish Sauce
Since I have not found a horseradish sauce that’s “hot” enough for me, I purchase prepared horseradish and a prepared horseradish sauce.  Then add enough horseradish to sauce to achieve desired flavor and intensity.  2009 Note:  I found a sauce that’s too hot for me!  Beaver brand.  They have a mild and a hot.  I like to mix the two.  Experiment to your satisfaction.

Christmas Crackers
When setting the table remember no traditional English Christmas would be complete without Christmas Crackers adorning the table.  There are many stories about the origin of Christmas Crackers but most accepted is that they were the innovation of Tom Smith a confectioner from England in the mid to late 1800’s during the Victorian times.  Then, the merriest of Christmas celebrations was held on the Twelfth Night following Christmas where people showed up in fancy costumes.  Crackers were part of this gaiety and the hats in the Crackers were used as part of the fancy dress.

Today inside the typical Cracker is a paper crown, a riddle or joke and a small trinket.  The tradition is for everyone around the table to either take hold of their own Cracker or hold a Cracker in their right hand and with their left hold the other end of the Cracker of the person seated on the left.  Everyone pulls the Crackers and the sound of intermittent “pops” starts the dinner celebration.  We wear our paper crowns the rest of the evening to remind us that we are children of the King of Kings who was born on Christmas Day.

Merry Christmas!

I love Autumn! I’ve often wondered why and now think it has to do with the Hebrew calendar of events for this time of year. I love the gathering in we do to prepare for winter, stacking firewood, and everything pumpkin. One of my favorite savory pumpkin dinners is my own Pumpkin and Sausage Lasagna.

Pumpkin and Sausage Lasagna
Serves 8-12

Extra virgin olive oil
2 pounds bulk (no casings) Italian sausage (Consider combination of sweet/mild and hot)
1 medium onion, chopped
4 cloves garlic, minced
3 T butter
3 T flour
3 cups whole milk
1 25-oz. can pumpkin puree (not pie filling)
2 t salt
1 t white pepper
3 cups whole milk ricotta cheese*|
3 eggs
fresh grated nutmeg (one half)
1 pound dried lasagna noodles (or if available us the no boil lasagna noodles)
2 cups whole milk mozzarella cheese, grated (about 2/3 pounds)
1 cup Parmesan cheese, grated
fresh chopped parsley

Preheat oven to 350° F.

Coat a large skillet with a thin layer of olive oil. Add sausage and cook about half done breaking up as you cook. Move the sausage to the side and add the onion and garlic. Continue cooking and stirring onions on one side, sausage on the other until unions are translucent and sausage is just done.

In a large saucepan, melt the butter, add the flour and cook and stir over medium heat about 3 minutes to cook the raw flour and achieve a nice nutty aroma. Slowly add the milk and bring mixture to a boil, stirring. Add the pumpkin off heat and stir to mix well. Season with salt, pepper and nutmeg, set aside.

Bring a large pot of water to boil. Cook the pasta until al dente.

Meanwhile, mix the ricotta and eggs with salt and pepper and nutmeg to taste, set aside.

Combine the two cheeses.

Drain the pasta and place in cool water.

In a large lasagna pan, pour enough pumpkin sauce to coat the bottom. Using about one-third of the pasta make a pasta layer. Atop that sprinkle one-third of the sausage and onion mixture. Spread about one-third the ricotta mixture, then pour about one-third of remaining pumpkin sauce over ricotta. Sprinkle about one-fourth cheese over pumpkin. Repeat two times, ending with last one-fourth cheese on top.

Bake in oven about 45 minutes to 1 hour or more minutes or until bubbly and cheese is light brown on top. Remove from oven and allow to sit about 8 minutes before slicing to serve. Top with fresh chopped parsley.

Happy Autumn!

* Some brands of ricotta are watery. If the case, pour into a strainer and drain out the moisture for 24 hour. You want a dense texture.

Feed the entire family and friends with this easy and beyond yummy casserole.

Baked Reuben Casserole
Serves 12

6 slices rye bread (dark or light) divided use
1 pound thinly sliced pastrami or corned beef, divided use
1 14.5 oz can or jar sauerkraut, drained well
4 cups shredded Swiss cheese, divided use
1 t caraway seeds, divided use
1 cup chopped dill pickles
1 cup milk
3 large eggs beaten
1/3 cup thousand island dressing
1/4 c mustard

Preheat oven to 350° Spray a 9 x 11 baking dish with nonstick cooking spray. Take four slices of rye bread and cut them into 2-inch cubes. Place remaining slices of rye bread into a food processor and pulse into fine breadcrumbs and set aside. Spread cubed bread into the bottom of the prepared dish. Cover evenly with half the meat. Evenly top meat with drained sauerkraut, chopped pickles and 1 tsp caraway seeds. Top with 2 cups shredded Swiss cheese on top of the sauerkraut layer. Top the cheese with remaining meat and compact down. Sprinkle remaining 2 cups Swiss cheese and 1 tsp caraway seeds on top of meat.

In a medium bowl mix together milk, eggs, thousand island dressing and mustard. Pour mixture evenly over the casserole. Top with breadcrumbs. Cover with foil. Bake for 45 minutes. Remove from oven and let rest for 5 minutes then slice and serve.

We have several family traditions leading up to Easter. Regardless of age, we always color eggs on Good Friday. We always have a ham on Easter Sunday. Then I always freeze the leftover ham and bone to make Split Pea Soup. I often keep it in the freezer to enjoy a heart Split Pea Soup the following January, but this year I couldn’t wait. I hope you enjoy my Split Pea Soup recipe as much as we do.

Pam’s Split Pea Soup
Serves 10-12

This is adapted from Julia Child’s recipe. It’s excellent with the ham stock. If you don’t have left over ham and bone, purchase smoked ham hocks to use instead. But if you’re in a pinch, you can substitute chicken stock with the vegetables and bouquet garni, so long as you have plenty of ham to put into the soup. If using chicken stock, hopefully you have some ham braising juices to add to the chicken stock.

Ham Stock
2 quarts or so of bones and scraps from a cooked ham and/or 2 well-washed and scrubbed smoked ham hocks
3-4 quarts water, or a combination of water/chicken stock and leftover ham-braising juices
2 stalks celery cut in thirds
1 small onion, peeled and halved
2 carrots, cut in thirds
An herb bouquet: 3 imported bay leaves, 1 ½  t dried thyme, and 10 cloves or allspice berried tied in cheese cloth.

Combine ham bones and scraps or hocks with water and vegetables and herb bouquet. Bring to a boil then cover with lid askew (to allow air circulation) and simmer for 3-4 hours. If foam surfaces, skim off and discard. You will need about 3 quarts of stock, minimum. If it cooks below 3 quarts, add chicken stock or water to reach 3 quarts. Cool, then place in refrigerator for fat to congeal. Remove fat from surface, then stock is ready. This can be frozen to actually make the soup another time.

When stock is ready, prepare the soup.
3 T butter
1 small onion, diced
2 stalks of celery, diced
2 medium size carrots, diced
3 T flour
3-3/1/2 quarts of stock, warmed
16 oz packaged dried split peas, picked through to remove grit
Salt and Pepper
Garnish: small toasted croutons, chopped bits of cooked ham

Set a large pot over moderately high heat, add the butter and sauté the vegetables, stirring frequently for 5 minutes. Blend in the flour and continue stirring for 3 minutes. (This makes a liaison of vegetables to soup so they don’t sink to the bottom of the soup.) Turn off heat. Blend in the ham stock, stirring until well mixed. Add the split peas. Bring to just a boil, then reduce to simmer. Simmer for about 45 minutes, until peas are tender. Salt and pepper to taste.

Elevated option: using an immersion blender, blend the vegetables and peas to your desired texture. Anywhere from unblended, to chunky to a smooth soup – it’s your choice. If you don’t have an immersion blender, you can use a food processor or blender, but allow the soup to cool way down before doing so, for safety sake. Then blend, return to the pot and heat to serving temperature. Blending the vegetables and peas will make the texture of your soup heartier.

Serve with floating croutons and chunks of ham on top.

Leftover soup can be kept refrigerated in tightly covered container. It will thicken a lot when cold. It can be re-heated in microwave or stovetop. It can also be frozen.

Accompaniment: I highly recommend Charley Brown’s Beer Cheese Croutons! Want this recipe now? Email me!

This is one of my family’s favorite dinners.  A lighter and easier version to enjoy, giving me every reason to have crusty Italian bread with butter. And since we’re approaching Valentine’s Day, scroll down and consider making my Port and Chocolate Truffle Tart for dessert.

Pam’s Light Linguine with Clam Sauce
Serves 4-6.

1 onion, chopped
1 T butter
2-3 cloves garlic, minced
1/2 C dry white wine
1 C chicken broth
2 cans minced clams, liquid reserved
4 T cornstarch
1 lb. dry linguini
Fresh grated Parmesan cheese, about 1 cup +/- to taste and consistency
Fresh Italian leaf parsley, chopped

Put large pot salted water over high heat to bring to boil.

Sauté the onion in butter until nearly tender, then add the minced garlic. Sauté an additional minute.

Drain the clams and set liquid aside. Add the wine, broth and clams to the onions. Blend the cornstarch with the reserved clam juice, and put into the onion mixture stirring until nicely thickened. It must reach a boil to thicken properly. If too thick, add more wine and/or broth. If too thin (after its reached a boil – and remember the later addition of cheese will “bulk up the sauce – then add more cornstarch by first making a slurry with the cornstarch and broth or wine.)

When water reaches a rolling boil, add linguine and cook only until al dente. Drain well, reserving some pasta water, then pour sauce over pasta in the pan used to cook the pasta. Toss with the cheese, adding pasta water if needed to achieve the desired sauce consistency. Top with fresh chopped parsley.

Filling the house with aromas of home cooking creates that warm and cozy home-goodness-feel like nothing else. As the chicken stock simmers, appetites are heightened in anticipation for dinner. You can also use leftover turkey bones with some meat to make a stock and use remaining turkey meat in place of the chicken.

Pam’s Signature Chicken Noodle Soup

1 whole chicken with giblets
3-4 quarts of water (enough to cover the chicken and produce a generous amount of stock.
2 carrots, peeled and cut in half
1 brown onion, skin on, cut in half
2-3 celery stalks, cut in half
salt
pepper

2 carrots, peeled and chopped
1 brown onion, peeled and chopped
2-3 celery stalks, chopped
1- 11 oz. package of “Grandma’s Wide Egg Noodles” (Just as good as homemade but easier! Find in the grocer’s freezer section.)

Defrost the egg noodles according to package directions.

Place first seven ingredients into a large stock pot. Bring to a boil. Turn burner down to simmer, and cook two to four hours, adding more water as needed to yield the desired amount of stock.
Remove from heat. Remove chicken from the pot and allow to cool. Remove chicken meat from the bones and set aside. Discard the bones.

Strain the stock through a fine mesh sieve to separate all vegetables and particles to yield a nice clear stock. Lining the sieve with a coffee filter makes a beautiful clear stock. Place in a clean large stock pot.

Add the carrots, onion and celery. Bring to a rolling boil, then reduce heat to medium-high. Add the egg noodles separating them and dropping in one at a time. Add the chicken to the stock. Boil until the noodles are the desired tenderness. Adjust seasonings with salt and pepper.

Store any leftover soup in an air tight container and expect the noodles to soak up a good amount of the stock in the refrigerator. I actually like this recipe even more the next day.

I love Autumn! It’s my favorite time of year. First, it’s the time the Hebrew calendar transitions into a new year, offering a time of blessed reflection and transition. It’s also a time of slowing down and preparing for the winter when we’ll spend special times with family and friends. I always celebrate the season with my personally developed pumpkin soup. On one of the chilly days this season, cozy up around a crackling fireplace with love ones and enjoy this hearty cream soup. If you don’t have an immersion blender, a food processor or blender works. (But be sure to put a hand immersion blender on your Christmas list!)

Pam’s Savory Cream of Pumpkin Soup

½ lb bacon
½ large onion
2 ribs celery
2 small carrots
2-3 cloves garlic, minced or pressed
1  29 oz. can pumpkin puree (not pie filling)
2  C chicken stock
¾ C half and half
½ t salt
1 t Madras curry
1 T cumin
salt and pepper to taste
Sour Cream for garnish
Green onions, chopped for garnish

Cook bacon until crisp.  Drain on paper towels. Using some of the bacon drippings, sauté the onion, celery and carrots until tender.  Add the garlic and cook for 1 minute stirring. Add pumpkin, chicken stock and half and half, stir to combine.  Chop bacon fine, adding some to the soup, reserving remainder for garnish.  Add curry and cumin and simmer 2-3 minutes. Taste and adjust seasonings to liking, adding salt and pepper at this time as desired. Use a hand immersion blender and puree the mixture. Bring to heat but do not boil. Taste and adjust seasonings. (I usually add more curry and cumin)

Serve with dollop of sour cream, green onions and chopped bacon bits.

It’s mid August which mean summer is winding down to be celebrated one last time with the great Labor Day Barbecue. I have found nothing better to go with grilled meats than this tangy and hearty salad. I bet it will become one of your favorites too!

Green and White Salad
Fabulous with beef, pork or chicken that’s grilled and finished with a tomato based BBQ sauce.
Serves 6

1 Bunch fresh spinach, washed, dried, and chilled, torn in bite size pieces
3-4 White onions, sliced thin
1/3 C Fresh basil, julienne cut
1 C Feta cheese, crumbles
1/8 C White wine vinegar +/-
¼ C Olive oil +/-
1 T Lemon juice
1 t + Cavendar’s Greek Seasoning*
Pepper
Croutons (optional)

Place all dry ingredients in a large salad bowl.

Mix the wine vinegar, olive oil, lemon juice and seasonings well. Pour over salad and toss to evenly coat. I don’t use any added salt since the Greek seasoning contains salt.

*Cavendar’s Greek Seasoning is a unique spice blend available at most grocery stores.

What’s more American than Apple Pie? I know a crumb topping is often considered Dutch or French, but America’a a melting-pot, no?

Pam’s Ultimate Apple Pie
Preheat oven to 425 degrees F

Pie Crust
2 cups All-Purpose Flour
1 teaspoon salt
3/4 cup well-chilled  all-vegetable shortening
4-8 tablespoons ice cold water

Cut flour into shortening using pastry blender or two forks until it resembles small peas. Add water one tablespoon at a time, fluffing with a fork until it just barely comes together in a ball. Roll out on floured surface and fit into deep dish pie pan.

Filling
6-8 Granny Smith apples, peeled, cored and sliced
1/3 C firmly packed combination of both light brown and dark brown sugar
1/3 C white sugar
1 T cornstarch or 2 T flour
1 t cinnamon
¼ t fresh grated nutmeg
¼ t salt
2 T butter, diced small

While preparing apples, place slices in salted water to prevent oxidizing. Drain very well before assembling.

Mix the sugars, cornstarch or flour, cinnamon, nutmeg and salt together in a large bowl. Add the apples and toss gently to coat evenly. Place into prepared pie crust packing closely with care not to tear crust. Dot apples with butter and set aside.

Topping
1/3 C flour
3 T sugar, or less depending on sweetness of apples
1 T light brown sugar
1 T dark brown sugar
¼ – ½ t cinnamon
2 T butter

Mix all topping ingredients together using a pastry blender or two forks until well mixed. Crumble evenly over top of apples to cover thoroughly.

In an oven preheated to 425 degrees, place the pie. Bake for 10 minutes then reduce heat to 350-375 degrees. Continue baking for 45-75 minutes more. Test apples for tenderness using a long toothpick or skewer. Bake until topping is nicely browned and apples are tender. Cool on rack.

A perfect light, refreshing Easter dessert!

Pam’s Best Ever Lemon Bars
Serves 12-18

1 ¾ C sifted all-purpose flour – divided
1/3 C sifted confectioners’ sugar
¼ t salt
¾ C chilled unsalted butter, cut into pieces, plus more for baking dish
1 t plus 1 T finely grated lemon zest
1/3 C almonds, toasted and chopped
2 C granulated sugar
4 large eggs, beaten
½ C freshly squeezed lemon juice
½ t baking powder
powdered sugar for dusting

Preheat oven to 350 degrees

Into a medium bowl, sift together 1 ½ cups flour the confectioners’ sugar and the salt. Cut in the butter, 1 teaspoon of the zest and almonds until mixture just clings together.

Press mixture into a lightly buttered 9 x 13 banking dish. Bake until just firm and lightly golden, about 20 minutes. Let cool slightly before filling.

In a large non-reactive bowl, stir together the granulated sugar, eggs, lemon juice baking powder and remaining ¼ C flour and tablespoon of zest until combined. Pour into prepared crust.

Bake until filling is set and lightly browned 25-30 minutes. Transfer to a wire rack, cool. Place powdered sugar in a sieve and dust top then cut into squares.

This is a truly decadent dessert perfect for Valentines Day! Make this very early in the day or even the day before serving day, to have sufficient cooling time.

Pam’s Port and Chocolate Truffle Tart
Makes 8-10 servings

Crust
1 1/2 cups finely ground chocolate graham crackers
6 tablespoons butter melted and brought to room temperature

Filling
1/2 lb 65% cacao chocolate, coarsely chopped
1 tablespoon instant coffee grounds
6 tablespoons butter cut into small cubes
2 large eggs, lightly beaten
1/2 cup heavy cream
1/4 cup granulated sugar
1/4 teaspoon salt
¼ teaspoon cinnamon
1 teaspoon pure vanilla extract
2 1/2 tablespoons full bodied port wine, such as a Ruby or Reserve

Raspberry Sauce
3 1/3 cups fresh or frozen raspberries
2 cups powdered sugar
1 tablespoon lemon juice

whipped cream (optional)

Crust
Preheat oven to 350°F. Wrap a sheet of foil over bottom of an 8-inch springform pan. Lightly butter sides of pan.
Stir together graham cracker crumbs and butter in a bowl until combined, then pat mixture evenly onto bottom of pan and slightly up the sides.
Bake 10 minutes, then cool completely in pan.

Filling
Melt chocolate, instant coffee grounds and butter over low heat, stirring until smooth, then remove from heat and cool 5 minutes.
Whisk together eggs, cream, sugar, salt, and vanilla in a bowl.
Add port to egg mixture, whisk lightly.
Whisk chocolate mixture into egg mixture until combined well.

Raspberry Sauce
In medium saucepan over moderate heat, stir together raspberries, powdered sugar, and lemon juice. Heat, stirring often, until raspberries begin to release juice. Raise heat to moderately high and simmer, stirring occasionally, until slightly thickened, about 1 minute. Strain through fine-mesh sieve, pressing on solids to extract all liquid. (Sauce can be made ahead and refrigerated, covered, up to 1 week.)

Assembly
Pour filling into cooled crust and rap pan on counter (gets rid of the air bubbles).

Bake at 350°F until filling 1 inch from edge is set and slightly puffed, about 20 to 25 minutes.

Cool tart completely in pan, about 2 hours. Center will continue to set as it cools.

After it’s cooled completely, chill uncovered in refrigerator until center is firm, approximately 4 hours.

Remove from springform pan and display on your favorite serving dish.

Serve slices with raspberry sauce. and fresh whipped cream, if desired. Don’t forget to serve with a glass of Port wine.

I’m so excited it’s Christmas season! I’m sharing one of my family’s favorites. It’s prefect for brunch, lunch or dinner and gives you the option to cook in the oven (350°F for about 45 minutes) or use your crock pot (allow 4-5 hours).

Pam’s Green Chili Chicken Casserole
Makes 10-12 servings  

1 whole chicken
12-16 corn tortillas
1 28-oz can of Green Enchilada Sauce
Cumin, ground – about 1 T
Fresh garlic, pressed, about 4-6 cloves
1 Jalapeno, seeded, and finely diced
Cilantro, chopped – About 1 C plus more for garnish
Mexican Cheese blend, grated (or jack and cheddar) – about 3-4 C
Sour cream
Fresh green onions

Boil chicken (keep broth) cool and remove skin and bones and discard. Chunk chicken into bite size pieces.

Char tortillas over the stove top directly over flame or electric burner, and set aside.

Combine cumin, garlic, jalapeno, and cilantro to the Green Chili sauce according to taste.

Place a thin layer of sauce in the bottom of a casserole dish or your crock pot.

Place some broth in a shallow dish. (freeze remaining broth for another use). Tear half of the total charred tortillas and quickly dip into chicken broth then place on top of the sauce.

Using half the chicken create a layer of chicken

Using 1/3 of cheese add a layer of cheese.

Evenly pour over half of the sauce.

Repeat.

Top with remaining 1/3 portion of cheese.

Bake in 350 degree oven until warm and bubbly. Let cool slightly, cut and serve. Or place in a crock pot and cook until heated through about 4-5 hours.

Garnish with sour cream, green onions and additional cilantro.

Pumpkin Pie Cake

Makes 12 generous servings – A perfect treat that makes your home smell like autumn!

Preheat oven to 350°F

1 29-oz. can pumpkin (unseasoned – not the pie filling)
1 12-oz. can evaporated milk (can be light 2% or non-fat)
1 1/2 C sugar (can substitute Splenda)
1 t salt
2 t ground cinnamon
1 t ground ginger
1/2 t ground cloves
4 large eggs
1 box yellow cake mix
1 cube butter, melted
1 C chopped pecans
whipped or ice cream – optional

Combine the first eight ingredients into a bowl and mix well.  Pour this into a 9 x 13 unprepared pan.  Sprinkle the dry cake mix on top of the pumpkin.  Drizzle the melted butter over all, sprinkle with pecans.  Bake 325-350 for 1 hour and 15 minutes.  Cool about 15-20 minutes. Slice and serve alone or with whipped cream or ice cream, if desired.

Grilled Corn and Sweet Potato Salad

Makes 6 servings – A perfect side dish for barbecue.  

2 1/2 pounds medium-size sweet narrow (not fat/large in the middle) potatoes, peeled (I actually prefer yams)
1/2 cup olive oil
1 T ground cumin
Salt and freshly ground black pepper
4 ears corn, husked
1 red bell pepper, seeded and chopped
2 scallions, chopped
1 cup fresh cilantro leaves, chopped
1/2 cup seasoned rice wine vinegar, available in most supermarkets or specialty food shops
1 tablespoon canned chipotle chile with adobo sauce
1 tablespoon minced shallot
1 minced garlic clove
1 tablespoon fresh lemon juice

Cut pointed ends off sweet potatoes and pierce all round with the tines of a fork. Place in microwave oven and microwave until potatoes are just barely cooked tender. You do not want them the least bit mushy. Cut the potatoes crosswise into 1/2-inch-thick round slices.

Prepare grill. In a small bowl whisk together the oil, cumin, salt and pepper. Brush both sides of the potato slices with the oil mixture. Brush the ears of corn with the remaining oil mixture.

Grill the potato slices for 1 minute per side and transfer to a large bowl. Potato slices can be halved into bite-size pieces at this point.

Grill the corn for 3 to 4 minutes rotating once a minute and transfer to a plate. When the corn is cool enough to handle, remove the kernels with a sharp knife.

Add the corn to the potato slices. Add the red bell pepper, scallions and 1/4 cup cilantro leaves. Do not stir to combine.

In a food processor or blender combine the seasoned rice wine vinegar, chipotle chile, shallot, garlic, lemon juice and remaining cilantro leaves and puree until smooth. Season to taste with salt and pepper.

Pour half of the dressing over the vegetables and gently toss to combine. Add the remaining dressing and carefully stir again. Cover and let stand for at least 30 minutes to allow flavors to combine.

Gazpacho – Pam’s Original Recipe

Makes 6 servings – A wonderfully cold and refreshing summer soup.  

1 large can tomato juice (about 5 cups)
2 T beef bullion base
2-3 cloves garlic, minced
3/4 t sweet smoked Paprika
3/4 t hot smoked Paprika
1/3 C red wine vinegar
1 cucumber (seedless or English), diced small
5 tomatoes (plum), diced small
1 red bell peppers, diced small
1 yellow bell peppers, diced small
1 red onion, diced small
2 avocados, diced small
1 C cilantro, chopped fine
1 1/2 C croutons (purchased or homemade)

Heat the tomato juice just to a boil. Add the bullion base, garlic, and the types of Paprika. Stir until the bullion is dissolved. Remove from heat. Add vinegar and place in a suitable covered container to refrigerate until nice and cold.

Add one half of the rest of the ingredients, except for the croutons, to the cold soup base. Place the remaining ingredients into separate decorative bowls. Allow family and friends to add to their individual serving bowls additional elements as they like. A nice light and refreshing treat on a hot summer day.

Pam’s Elegant Cream of Asparagus Soup

Makes 4 servings – Easy to make and perfect for any occasion, special or otherwise.

1 large white onion, chopped
2 cloves garlic, minced
2 tablespoons unsalted butter
1 T olive oil
2 pounds green asparagus
1 T minced  fresh Italian parsley
2 t minced tarragon (more or less to taste)
1 t fresh thyme
4  cups homemade chicken broth
1/2 cup crème fraîche or combination of plain Greek yogurt with heavy cream mixed to a nice sour cream type consistency.
salt and fresh cracked pepper to taste

In a 4-quart heavy pot over low to medium heat, sauté onion and garlic in 1 T butter and the oil until tender, stirring often so as not to brown/caramelize.

While onions cook, cut 1 1/2 inches from tops and halve tips lengthwise if thick. Reserve for garnish. Cut stalks and all remaining asparagus into 1/2-inch pieces.

Stir in the asparagus pieces, parsley, tarragon, thyme, salt, pepper and cook 5 minutes, stirring.

Add broth 4 cups of broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Cool slightly.

While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain. (Microwave salted water to boil and add the tips and cook a minute or so until crisp tender.)

Stir in most of the crème fraîche to the soup. Season with salt and pepper. Puree soup using an immersion blender. Adjust seasonings to taste.

Garnish with remaining crème fraîche and reserved asparagus tips.

Pam’s “Unforgettable” Beef Stew

Makes 4-6 servings – This is called “unforgettable” because: 1) I unintentionally used Cream of Tartar instead of Arrow Root once, and my guests and I will never forget that sour version; 2) But to be fair, the first time I made it, we all swooned at the first bite–it was THAT amazing.  

2-3 lbs beef chuck, trimmed completely and cut into large bite size pieces
Olive oil
1 bottle young red wine – Zinfandel, Cabernet Sauvignon or a Blend
2-3 celery ribs, chopped
2-3 carrots, chopped
1 large onion, chopped
2-3 potatoes, peeled and chopped (optional)
1 can (14.5 oz) stewed tomatoes
1 C beef broth or more (preferably homemade – see below)
4 cloves fresh minced or pressed garlic
2 t dried oregano
1 T fresh chopped rosemary
1 T parsley flakes
1 Turkish bay leaf
1 t peppercorns
salt to taste
pepper to taste
instant beef bouillon (in case – see instructions)
arrowroot or corn starch (thickener)
water

Dry beef pieces thoroughly.  Heat a Dutch Oven over medium to high heat and pour enough olive oil to lightly coat the bottom.  Working in batches, place pieces of meat in oil, without crowding and brown on all sides; about 4-5 minutes total.  Remove beef from pan.  Use a small portion of the red wine to deglaze the pan, scrapping up all bits from the pan bottom.  Reheat Dutch Oven and repeat until all beef is browned.  Do not deglaze the last batch with wine. Instead add the vegetables (except the mushrooms and pearl onions) and toss to brown lightly, scraping up any browned bits in the process.  Add the vegetables to the beef. Now use a small portion of the remaining wine to deglaze the pan scraping up every tasty morsel. Add remaining wine, stewed tomatoes and enough beef stock to cover the meat.

Using cheese cloth, create a Bouquet Garni from the garlic, oregano, rosemary, parsley, bay leaf and peppercorns. Tie tightly and add to the pot. Cover and simmer for about 2 hours total–until the meat is fork tender.

After 1 hour of cook time, add the potatoes, cover and continue to simmer for the remaining hour.

Sauté the mushrooms and pearl onions in butter to achieve a nice brown.

Using a sieve, remove the meat/vegetables from the pot, place the meat/vegetables in a holding container. Remove and discard the Bouquet Garni.

Taste the sauce and adjust seasonings with salt and pepper. Often it is perfectly flavored at this point. If desired and beef bouillon and brown sugar, to boost flavor.  (I prefer “Better than Bouillon” beef flavor paste)

Mix about 3 T arrowroot or cornstarch to about 1/3 C wine or water in a small bowl, stir well. Add a little at a time to the hot/simmering sauce and bring to a boil. Stir continuously adding more thickening agent until desired thickness is achieved. Return the beef, vegetables and mushrooms and pearl onions with their liquid, and heat through.

All measurements are approximate and can be adjusted to suit your taste.

Serve with fresh hot crusty bread and enjoy remembering the time you first at this stew…

Note to self:  Be sure label says arrowroot and not cream of tartar…)

Homemade Beef Broth (Julia Child’s recipe)
Make the day before you need to use it

3-4 pounds raw meaty beef bones, sawed into 3” pieces
2 carrots, roughly chopped
2 onions, roughly chopped
2 celery ribs, roughly chopped
6 or more quarts water
1 t dried thyme or 4 sprigs fresh
1 T dried parsley or 4-6 sprigs fresh|
1 Turkish bay leaf
8 peppercorns
8 all spice berries
2 large cloves garlic, unpeeled and smashed
1 large tomato roughly cut or ½ C canned tomatoes cut up1 ½ t salt or more as needed later

Preheat oven to 450º  Arrange the bones and ½ cup each of chopped vegetables in a roasting pan and brown in the upper third of the oven, turning and basting with accumulated fat several times until they are good and walnut brown.

Scoop the bones and vegetables into a kettle, pour out and discard accumulate fat.

Deglaze the roasting pan with 2 cups of the water and bring to a boil over moderately high heat; using a wooden spoon, scrape browned bits up from the pan then pour this over the browned bones in the kettle.

Tie the thyme, parsley, bay leaf, peppercorns, all spice berries and garlic into a square of cheese cloth to make a Bouquet Garni.  Add this to the kettle.  Cover ingredients with water to cover by 2 inches.  Bring to a simmer on top of the stove, skimming off any grey foam and discard.  Add 1 ½ t salt.  Cover loosely and maintain a slow simmer, skimming of fat and foam occasionally and adding a little more water if liquid has evaporated below the surface of the ingredients.  Simmer until you feel the bones have given their all (4-5 hours).

Strain the stock through a fine mesh colander into a bowl, pressing juices out of the vegetables.  Toss out the vegetables and bones.  Degrease the stock by placing it in the refrigerator.  After several hours the fat will have risen to the top and hardened making it easy to remove.  Once the fat is removed the stock is ready for use.