"Human nature is above all things lazy."

Like most people, I have a list of things that I need to get done around the house. And like most, I find myself doing everything except what is on that list. I know that putting it off will get me nowhere, this I have come to terms with. But you know I learned something to other day from my mother, and that is the dust will be there waiting for you when you finish whatever it may be that you are doing. HA! I love it, though I wish it were not true.


 Our winter has been extremely mild this year with the lows being in the 30's during the day. That only happened for a week though. Most days we are in the 70's. I'm not complaining though; this is the weather that I wish would stay year round. The breeze is cool enough to open the house, but warm enough to sit out on the porch and watch the day lazily go by. I have a short list of things that I WILL accomplish. This madness can't go on much longer. Some days it feels like my life is an unorganized mess. 

I'm thinking about all the things that I should be doing as I'm sitting here watching Ina Garten make French Toast Bread Pudding. It's a shame that nobody else in my house eats french toast. I'm thinking I will have to reduce the recipe and make just enough for myself. It's too decadent to pass up. It never fails; even if I just ate, if I see or hear about food, I'm already thinking how good it sounds and when I'm going to make it. 


A couple nights ago I made crab cakes and zucchini fritters. Yes, I fried. However I am no longer partial to fried foods. Once in a blue moon I will eat french fries or chicken that has been fried, but like I said, that is rare. What worked for me with these two dishes was that the crab cakes were not breaded, and the zucchini fritters weren't overly greasy or heavy. Dinner consisted of crab cakes, zucchini fritters, mashed potato cakes, cheddar biscuits, and a simple side salad. It's a lot of frying, but since its not done often around here, it was all the more worth it. Really these were one bowl wonders. If you are like me, and are not crazy about measuring everything exactly, then you can get away with dirtying a handful of dishes - makes for a great (and quick) weeknight meal. The crab cake recipe yielding 13 cakes. I packed the mixture into a 3" round biscuit cutter to make them all the same size. For the fritters, I used a melon baller to measure and form them. That recipe yielding roughly 28 fritters.


Crab Cakes
Prep Time:  20min
Cook Time: 18min
Serves: 4 to 6


Ingredients
1 pound crabmeat, picked free of shells
1/3 cup crushed crackers (I used Ritz)
3 green onions, green and white parts, finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Flour, for dusting
1/2 cup peanut oil


Directions
In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.


Heat oil in a large skillet over medium heat. When oil is hot, place crab cakes, in batches, into pan and fry until browned, about 4 to 5 minutes. Flip crab cakes and cook until golden, about 4 more minutes. Serve warm or room temperature. 

Zucchini Fritters with Herbs and Cheese
Serves: 6 to 8


Ingredients
5 zucchini, grated
1 cup finely chopped red onion
1 1/2 teaspoon salt
1 cup chopped fresh Italian parsley
1 cup freshly grated pecorino Romano cheese (I used Parmesan)
1 cup toasted breadcrumbs
2 large eggs, lightly beaten
1/2 cup fresh mint
1 tablespoon dried oregano


Vegetable oil for frying


Directions
Toss zucchini, onion, and salt in a large colander. Let stand for 1 hour; squeeze as dry as possible. Transfer mixture to a large bowl. Mix in next 6 ingredients. 


Heat 1" vegetable oil in a large saucepan over medium-high heat. Work in batches; shape zucchini mixture by tablespoonfuls into balls. Add to oil. Fry until brown, turning once - about 3 minutes total. Transfer to paper towels to drain. Serve warm or room temperature.

Christmas Dinner (Recipes)

Recipes from my previous post Remember, This December, That Love Weighs More Than Gold.

Enjoy!

Lima Bean Mash with Lemon and Olive Oil

Makes 1 ½ Cups

2 cups fresh shelled or frozen baby lima beans

2 cloves garlic, peeled and sliced

Salt

3 tbsp. extra-virgin olive oil

1 lemon

Freshly ground black pepper

Country style bread, toasted and cut into small squares or triangles- or Pita chips

1.     Combine lima beans, garlic, ½ cup water and a generous pinch of salt in a small pot. Bring to a boil over medium-high heat, cover, reduce heat to low, and simmer until beans are very soft, about 15 minutes.

2.     Coarsely puree beans and garlic in a food processor. Transfer to a small bowl and gradually beat in olive oil. Remove zest from lemon, then finely julienne zest and set aside. Halve lemon and add lemon juice to puree and taste, then season with salt and pepper. Serve with bread or chips on the side.

Beet and Goat Cheese Napoleons

Serves 4

5 large red beets, roasted, peeled, and cut crosswise into ¼” thick slices

1 cup rice vinegar

1 cup sugar

9 oz. goat cheese, softened

4 tsp. minced fresh chives

4 tsp. minced fresh parsley

2 ½ tsp. minced fresh thyme

1 tsp. freshly ground black pepper

¾ cup fresh orange juice

1 tbsp. balsamic vinegar

¼ tsp. orange zest

1 small shallot, minced

3 tbsp. extra-virgin olive oil

3 tbsp. hazelnut oil

Kosher salt, to taste

3 tbsp. chopped hazelnuts

1.     Using a 2 5/8” round cookie cutter, cut out 20 of the beet slices. In a skillet, bring rice vinegar and sugar to a boil. Reduce heat to medium-low and cook beet slices, turning once, about two minutes. Transfer slices to a paper towel-lined baking sheet. Pat dry and let chill.

2.     Stir goat cheese together with the chives, parsley, 2 tsp. thyme, and pepper in a bowl. Set aside.

3.     Bring orange juice to a boil in a 1-qt. saucepan over medium-high heat. Cook until reduced to a 1/3 cup. About 4-5 minutes. Let cool. Transfer juice to a bowl along with remaining thyme, balsamic vinegar, zest, and shallots. While whisking, drizzle in olive oil and hazelnut oil; whisk until smooth. Season with salt and pepper; let chill.

4.     To serve: put 1 beet slice on work surface and spread about 1 tbsp. cheese mixture over beet. Top cheese with another beet slice, pressing down so cheese oozes to edge. Repeat to create a stack with 4 layers of cheese between 5 beets slices. Make 4 stacks in all. Slice each stack into 4 wedges; transfer to 4 plates. Drizzle vinaigrette over each plate; garnish with nuts. Serve with mixed greens if desired.

Seven-Hour Leg of Lamb

For the Lamb:

1 4-lb. shank end leg of lamb of a 4-lb piece of shoulder, trimmed

3 tbsp. extra virgin olive oil

Kosher salt and freshly ground black pepper, to taste

750-ml bottle dry white wine

20 cloves of garlic, unpeeled

10 sprigs each fresh rosemary, thyme, and savory

5 fresh or dried bay leaves

For the Salsa:

2 cups loosely packed fresh mint leaves, finely chopped

½ cup flat-leaf parsley leaves, finely chopped

2 tbsp. finely chopped fresh tarragon leaves

1 tbsp. salt-packed capers, soaked, rinsed, drained, and finely chopped

¼ tsp. crushed red chile flakes

6 oil-packed anchovy filets, drained and finely chopped

1 clove garlic, finely chopped

1.     Cook the lamb: Heat oven to 300°. Rub lamb with oil and season generously with salt and pepper. Heat a 6-qt Dutch oven over medium-high heat. Add lamb and cook, turning occasionally until browned on all sides, about 12 minutes. Transfer lamb to a plate. Add wine and 2 cups water to the Dutch oven; scrape up browned bits from bottom of pot. Nestle garlic and herbs into a large oval casserole; place lamb on top of herbs; add pan juices from Dutch oven. Cover lamb with foil; transfer to oven and roast, basting frequently, for 3 ½ hours. Uncover, flip lamb and continue to cook, basting frequently, until lamb is very tender, 3-3 ½ more hours. Transfer to a rack and let cool for 20 minutes.

2.     Meanwhile, make the salsa verde; combine mint, parsley, tarragon, capers, chile flakes, anchovies, and garlic in a medium bowl. Slowly drizzle in remaining oil while stirring with a fork to make the salsa verde; set aside.

3.     Serve the lamb sliced or torn into chunks, alongside the beans.

Ratatouille

Serves 6

½ cup extra-virgin olive oil

1 tbsp. dried herbes de Provence

6 cloves garlic, smashed and peeled

2 large yellow onions, quartered

1 bay leaf

2 medium zucchini cut into 2” pieces

1 medium eggplant cut into 2” pieces

1 red bell pepper, stemmed, seeded, and quartered

1 yellow bell pepper, stemmed, seeded, and quartered

10 whole peeled tomatoes from the can, drained

Kosher salt and freshly ground black pepper, to taste

1 tbsp. chopped fresh basil leaves

1 tbsp. chopped fresh flat-leaf parsley

1.     Heat oven to 400°. Heat oil in a 6-qt. Dutch oven over medium heat. Add herbes de Provence, garlic, onions, and bay leaf; cover and cook, stirring occasionally, until soft and fragrant, about 10 minutes.

2.     Increase heat to high; stir in the zucchini, eggplant, peppers, and tomatoes and season with salt and pepper. Uncover pot, transfer to the oven, and bake, stirring occasionally, until vegetables are tender and lightly browned, about 1 ½ hours.

3.     Stir in basil and parsley, transfer ratatouille to a serving bowl, and serve warm or at room temperature.

Remember, This December, That Love Weighs More Than Gold.

     A couple of days ago I had to step back, take a moment to collect myself and ask – where has the year gone?! Seems like just a few months ago we were taking down the mistletoe and Christmas tree, packing it away for the year to come. I know for me it is too easy to get caught up in the daily routine and to forget to slow down and appreciate the days that are going by. Nonetheless, this is the day I wait for, Christmas day; I love everything about it. Everyone comes together creating a spirit that is nothing less than infectious. You realize the little things that drove you to your end really may not be such a nuisance. It is this day that we are reminded just how blessed we are. While we may not have everything we would like, there are so many people out there wishing to have half of what we are blessed with; the things we often take for granted. Today marks a spiritual and mental rebirth, a reawakening of the true meaning of being fortunate. I think everyone should take that step back and look at what they have. Figure out what is dear to them, and never take it for granted. My mother always says “If you and everyone else put their problems on the table, and you compared yours to everyone else’s, you would pick yours up and walk away.”  Tis’ the season to be thankful, what are you thankful for?

     Our meal was different than any other Christmas dinner we have prepared. I ventured out and cooked my first leg of Lamb. It slowly roasted for 7 hours. The meat was falling off of the bone it was so juicy and tender. The flavors were subtle, and when paired with the mint salsa they were taken to a whole different level. Another first was making the Napoleans; these looked so pretty and I couldn’t resist (despite the fact that they were made with beets). If it were not for my dad, I would not have made them. Prior to today, we only had one beet eater in the house. Beets have always had a “barnyardy” taste about them that was off putting. The goat cheese and vinaigrette neutralizes that overpowering flavor, and I have to say that I am now starting to see the beauty of the unpretentious beet. The Lima Bean Mash surprised me. I was thinking it would be basic with not a lot of character, but I was very wrong. Robust garlic flavor with a hint of the buttery beans, this dip was the perfect appetizer. Humble  Pita chips were the perfect vehicle for serving the dip.

Tomorrow I will be posting the recipes for the dishes I prepared today.

Hope Everyone had a wonderful Christmas Holiday filled with love and joy.

Christmas Menu:

·       Lima Bean Mash with Lemon and Olive Oil

·       Beet and Goat Cheese Napoleans

·       Seven-Hour Leg of Lamb with Mint Salsa Verde

·       Ratatouille

·       Lemon Risotto (not pictured)
Recipes can be viewed here.

Lima Bean Mash with Lemon and Olive Oil

Ratatouille

Seven-Hour Leg of Lamb with Mint Salsa

Beet Napoleans

Jasmine Rice with Sweet Onions and Summer Herbs

What's on the menu for tonight: Shrimp Cocktail, a Simple Dinner Salad, Tilapia with Lemon Butter and Caper Sauce, Jasmine Rice with Sweet Onions and Summer Herbs, along with Roasted Zucchini and Yellow Squash.

There are some things that you just never get tired of. They always fit the occasion, and are sure to please. This dish has become an instant hit and my go-to recipe when I want a fresh side to accompany fish. I have made this with Salmon and Tilapia, and honestly it's fabulous either way. The first time I made it I added fresh mint and lemon zest along with the Tarragon and Dill; while this time I made it according to the recipe with only slight modification. While I can take credit for this dish, I have to give credit where credit is due; to my mother. She takes credit for everything else we had tonight. Even if she creates-it-as-she-goes, it always turns out amazing; no recipe in mind, whatever we have around the house = simple flavors with subtle complexity, which speaks to her personality. As for dessert; right now she has an apple crumble in the oven and I must say it smells heavenly.

As I said earlier, I made a slight modification to the recipe. Instead of using Basmati rice, I swapped it for Jasmine rice.  Also I love the flavor of fresh herbs, so I almost doubled the amount of herbs that is called for. Seasoning with salt and pepper after it has cooked is always a must. There really isn’t anything I would change about this recipe. Fresh, light, and pleasing to the senses; the aromatics that come with this dish are incredible.

Recipe adapted from Bon Appétit

Serves 6

Start to finish time 40 minutes

Ingredients

1 ½ cups basmati rice (about 10 ounces)

2 tablespoons (1/4 stick) butter

2 cups chopped sweet onions

2 ½ cups water

1 ½ teaspoons salt

3 tablespoons finely chopped fresh Italian parsley

2 tablespoons finely chopped fresh dill

2 tablespoons finely chopped fresh tarragon

Preparation

Rinse rice under cold water until water runs clear; set aside. Melt butter in large saucepan over medium-high heat. Add onions; sauté until translucent, about 5 minutes. Add rice, 2 ½ cups water, and 1 ½ teaspoon salt; bring to boil. Reduce heat to low, cover, and cook until rice is tender, about 15 minutes.

Remove from heat and let stand, covered for 10 minutes. Stir in herbs. Season with pepper and more salt if desired. Transfer to bowl and serve.

"The Best Kind of Rain, of Course, is a Cozy Rain"

The sky is falling! The sky is falling!!! Translation - After weeks of hoping and praying, it's finally raining. It was a welcomed change, but it made for a very unpleasant day to be out running around. Days like this make you that much more appreciative to get back home to a hot meal. Rainy days for me, call for a hearty and satisfying meal. My favorite dish for a day like this is hands down my mother's Goulash. I am always elated to find out that she is making it for dinner. It’s one of those meals I could never get tired of, and I always end up going back for seconds....and thirds. It is completely worth breaking out the stretchy pants for. 

I have been on the search for the perfect Chicken Pot Pie recipe, and think I have found just that. It's fast, relatively budget friendly, and is a one skillet dish; simple ingredients, simple techniques, and honest goodness. It doesn't get any better than that. 

There are some things in life that are just so incredible that no words can them justice. This pot pie is one of those things. I don't think there is anything I can say that will truly do it justice. Unlike your traditional pie crust topping that never browns evenly, a lightly buttered country white loaf is used in this recipe. After trying it this way, I can't see myself ever going back to the traditional crust. The filling is milk base instead the heavy cream which is so commonly used in other pies. Also unlike others, the vegetables really give a lot of body and flavor, especially the peas. Don't be afraid to add a generous pinch of salt and pepper; this will become less overpowering once it has cooked in the oven and the bread is added. It is better to be generous with seasonings in your bases than to under season. It is easier to control the seasoning while it is cooking instead of when it is finished cooking. The recipe says to serve immediately, but I let it sit for about 10 minutes. This helps the filling to set and makes serving a little easier. Happy eating!

Skillet Chicken-and-Mushroom Potpie

From Food and Wine

Total time: 45 minutes

Serves: 6

Ingredients:

4 tablespoons unsalted butter, unsalted

1 onion, finely chopped

1/2 pound shiitake mushrooms, stemmed, caps thinly sliced

2 carrots, thinly sliced

Salt and freshly ground pepper

3 tablespoons all-purpose flour

1 teaspoon sweet paprika

1 cup chicken stock or low-sodium broth

2 tablespoons Madeira

2 cups whole milk

3 cups shredded chicken (from a rotisserie chicken)

1/2 cup frozen baby peas

Eight 1-inch thick slices of bakery white country bread, crusts removed

Directions:

1.     Preheat oven to 425degrees. In a large ovenpoof nonstick skillet, melt 2 tablespoons of the butter. Add the onion, mushrooms and carrots and season lightly with salt and pepper. Cover and cook over high heat, stirring once, until the vegetables are just softened, about 1 minute. Uncover and cook, stirring frequently, until lightly browned, about 5 minutes. Stir in the flour and paprika and cook, stirring for 1 minute. Add the stock and Madeira and cook, stirring, until blended Add the milk and bring to a gentle boil. Stir in the chicken and peas and season with salt and pepper. Remove from the heat.

2.     Arrange the bread over the chicken mixture, trimming it to fit snugly in a single layer. Brush the bread with the remaining 2 tablespoons of butter. Bake for about 20 minutes, until the filling is bubbling and the bread is golden. Serve right away. 

Autumn, the Year's Last, Loveliest Smile

Sprinkle on a pretty decorating sugar for that special finishing touch

I have been neglecting my blog for too long. It has become one of the projects that was put on the back burner; but not any more. With a growing list of things I would like to make over the holiday season, now is the perfect time to start it back up.


One of my favorite times of the year is Autumn because it signifies the crossing over from long, care-free days of fun in the sun, to nights spent nestled on the sofa with a blanket, and a cup of hot chocolate in hand while watching timeless movies. The holidays have always seemed like a magical time to me. Endless baking,  last minute, hectic Christmas shopping, family gatherings, and school breaks; somehow everybody seems to be in a better mood despite the craziness. Over the years, things that were once important to you seem to fade into the background and you find new reasons to be thankful. Though we may not always have a picturesque fall, or a blustery, cold white Christmas, our southern version of the "traditional"  holiday season is one that I have come to love.

I have started my list of things I would like to bake this holiday season, and the first thing on my list were these Iced Pumpkin Cookies. Before I go any further, I feel there should be a warning that goes with these cookies -- you will not be able to stop eating them. It just isn't possible. They are like a muffin top, sponge cake, and a cookie all in one; fun and pleasing to all the senses. The subtle hint of spices balanced with the sweetness of pumpkin are the perfect match.  For a more pumpkin pie flavor, I would suggest adding 1 1/2 teaspoon of pumpkin pie spice. If you like a less sweet cookie, then leave off the glaze. I think they are fabulous without it, but if you are wanting that little extra something to accompany, then by all means add the glaze. You can drizzle with the back of a spoon, use a piping bag as I did, or leave the glaze a little thick if you like to spread your glaze with a spatula. Reach for your coffee mug or glass of milk and enjoy!

Iced Pumpkin Cookies

Ingredients:

2 1/2 cups all-purpose flour 

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup butter, softened

1 1/2 cups white sugar

1 cup canned pumpkin puree

1 egg

1 teaspoon vanilla extract

For the glaze:

2 cups confectioners' sugar

3 tablespoons milk

1 tablespoon melted butter

1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop in cookie sheet by tablespoonfuls; flatten slightly.
3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies then drizzle glaze with fork. 
4. To make the glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve desired consistency. 

Feel free to drop me a line or just say hi. 

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Pucker Up for a Mixed Berry Tart

Its August in Texas and that means the heat is on! The one thing I look forward to during the summer is the beautiful abundance of berries that are available at the grocery store. There's something about biting into a ripe berry that is so tantalizing. The burst of juice that hits your tongue, slightly sweet and bitter, that makes you want to pucker.

I am always looking at recipes and getting ideas of what I

would like to make for when a particular ingredient is in season. Anybody who knows me knows that I have a sweet tooth. In fact, if I could eat dessert for every meal, I would. I had this book, "Desserts" by Ting Morris, Rachel Lane, and Carla Bardi, for quite some time. Sadly it has been sitting on the bookshelf not in use. What caught my eye about this book was the cover recipe. (Yes, its true, I will get a cookbook even if its just for one of the recipes.) I couldn't pass up the beautiful Mixed Berry Tart waving at me from the front cover.

I made this tart one night around 11pm. It was one of those impulse decisions that I couldn't deny. I grabbed the car keys and ran to the store right before they closed. Yes, this tart was worth the trip out. Cream cheese, sugar, strawberries, kiwifruit, blackberries, raspberries, blueberries, and apple jelly. What more could you ask for? It was the perfect match.

All in all this has to be one of the simplest tarts I have put together. The most difficult part about this recipe would have to be the patience required during the chilling process. If you are like me, you can just eat the tart upon completion. The flavors aren't quite melded at this point, but none the less delicious. My favorite component of this tart would have to be the cream cheese base. Its simple, its fresh, and oh so addicting. The little bit of lemon that is added to it elevates the flavors of the berries to a whole new level. The apple jelly glaze not only gives a pretty, polished finish, but also adds a hint of apple at first bite.

Mixed Berry Tart

Serves 6 - Prep: 45 min. - 30 min. chilling - Cooking: 20 min.

1 recipe Sweet Tart Pastry (noted below)

Filling and Topping

4 ounces (125g) cream cheese, softened

1/2 cup (75g) confectioners sugar

2 tablespoons double (heavy) cream

1 teaspoon finely grated lemon zest

1 tablespoon freshly squeezed lemon juice

4 strawberries, hulled and sliced

3-4 kiwifruit, peeled and sliced

1 cup (200g) blackberries, raspberries

1/2 cuo (100g) blueberries

1/3 cup (90g) apple jelly

1. Prepare the pastry as explained in steps 1-4

2. Keep the oven temperature at 400F

3. To make the filling, beat te cream cheese, confectioner's sugar, whipping cream, lemon zest, and lemon juice until light and well blended. Spread in the cooled tart shell and smooth the tops.

4. Arrange a row of strawberry slices around the outside edge of the tart so that the tips of each slice extend beyond the crust. Lay the kiwifruit slices over the strawberries to partially overlap them. Arrange a standing row of raspberries inside the blackberries. Place the blueberries in the center of the tart, covering the filling. The fruit should cover the filling with concentric circles.

5. Heat the jelly until liquid. Brush the fruit with the melted jelly. Refrigerate the tart for at least 30 minutes before serving

Sweet Tart Pastry

1 1/3 cups all purpose flour

1/4 teaspoon salt

1/3 cup confectioner's sugar

1/2 cup cold unsalted butter, cut into small cubes

1 large egg yolk

1-2 tablespoons water, as required

1. Mix the flour, salt, and confectioner's sugar in a medium bowl. Cut in the butter with a pastry blender, until the mixture resembles fine bread crumbs. Add the yolk and knead lightly unti the ingredients come together and form a firm dough. Press into a log, wrap in plastic wrap, and chill for at least an hour

2. Preheat oven to 400F. Lightly oil a 9-inch fluted tart pan with a removable bottom.

3. To line the pan, unwrap the dough and place on a lightly floured work surface. Roll the dough out until it is about 2 inches larger than the tart pan. Roll the dough loosely onto the rolling pin and unroll it evenly over the tart pan. Press the pastry evenly around the bottom and sides to a thickness of 1/8-1/4 inch. Pinch the edges to rise 1/8 inch above the edge of pan. Prick the bottom with a fork. Refrigerate for 30 minutes.

4. Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, remove the parchment and beans, and bake for another 5-10 minutes, until light brown and dry to the touch. Remove from the oven and leave to cool.