Saturday, October 16, 2010

Happy Birthday Hubby!

For JT's birthday we had breakfast all day long. It is his favorite meal...and I made enough grits for congress. ST made his favorite baked oatmeal, we had mini pecan muffins (thanks Elizabeth!), and bacon and eggs.

Mmmm creamy grits:

  • 6 cups boiling water
  • 1 1/2 cups stone ground grits..possibly Mabry Mill Grits..which is what I used
  • 1 tea salt
Simmer over low heat for 35 minutes, stirring occasionally

  • 1 cup half and half
  • 5 TB butter

Slowly add remaining ingredients and cook till absorbed.

I made the creamy grits from my "A Real American Breakfast" cookbook. Which I have yet to make anything that has not been fantastic from this book. Later for dinner, I made eggs on creamy grits with creole sauce. WOW..very yummy and different. Look at those grits on the bottom-Beautiful. We had to add buttermilk pancakes for the girls.

Joel always mentions the coincidences in my life..well here I am writing in my food blog about a wonderful food day and listening to a church leader and I hear: "I want to speak about God's happiness and how each one of us can taste of it in spite of the burdens that beset us." How great is that...he is speaking my language!!!

Wednesday, October 13, 2010

150 Best- Zucchini with cilantro and cream

Another stellar recipe out of The 150 Best American Recipes. Simplicity at its finest. I wanted my friends to know that I am back in the kitchen! Still cooking my way through this amazing cookbook.

Zucchini with Cilantro and Cream (original source: Bon Appetit)

Melt and cook:
  • 2 Tb butter
  • 2 garlic cloves

Add and cook till tender:
  • 3 med zucchini, 1/3 inch slices
  • 2 Tb chopped cilantro

Add and simmer till thick:
  • 1/3 cup whipping cream
  • 2 Tb chopped cilantro
  • Salt and Pepper

Sunday, October 10, 2010

Orange Chiffon Tweed Cake-The Back Side

How can you go wrong with all these wonderful ingredients..oranges, sugar, chocolate!! Well, let me tell you how...
This recipe is wonderful. I was excited to make it because I have had success with a tweed cake in the past. While the cake cooks my house smelled a fantastic, really indescribable smell. My mouth was watering before it even came out. mmm freshly made orange sugar....delectable.
I was lucky enough to have full flavor juicy oranges. I also used my food processor more than the recipe suggested. I wanted to get all the tasty oranges bits so I whirled the dry ingredients in the processor and chopped my chocolate in there as well.
Again...the smell while making this cake was marvelous.
The description of steps for this recipe are excellent. Flo Braker is an excellent cookbook writer. Very clear to follow. I haven't made many of the recipes far I like Baking for All Occasions
Folding in the egg whites..I was nervous about over-mixing, so I think I ended up under-mixing because when I cut the cake I had egg white pockets.
In addition to under-mixing, add over cooking and you have a cake that pops out of the pan..and does not sit on the bottle I had placed out for the cake to cool. My dilemma then became to let it cool in the pan right side up or to let it cool upside down on a rack and get rack marks...what to do?
I opted after a suggestion from a fellow baker, Barb, to leave it on the rack and cover up that side when serving it.
It isn't often you get to see the back side of a cake!!!
The reviews...
  • Great flavor
  • Dry--my fault for over cooking it..and then falling asleep before putting it away, where it sat out all night long during my slumber.
  • Fun to make
  • The whipped cream added a wonderful contrast. I had wanted to add my remaining orange sugar to the whipped cream..but the desert air turned it to stone. That never happens in VA!! Mental note: Must never leave sugar out overnight in Kingman.

Monday, October 4, 2010

150 Best- Oven Roasted Asparagus with Capers

I love asparagus! And to be daring I used a recipe with honor of my CA friend Vicky. She said she likes them so here I go trying something new. This is another recipe from my favorite cookbook, 150 Best American Recipes.

While taking this photo I see some leaves of three! Is it poison ivy? It has the red veins...

When in doubt don't touch it, that's my motto. (mmm this looks a lot like VA to me!!..oh it is!)

Toss together

2 lbs fresh asparagus
1/4 cup olive oil
1/4 cup large capers, drained
fresh ground pepper

Bake asparagus in a 500 degrees-9 min
Fry capers on high heat 1 min
Toss together