Manger Pour Vivre

A long time ago in a place far, far away...

2011-05-29T09:13:00.000-07:00

No excuses...unless busy is one. I keep promising to be more diligent about posting. So now that the baby is one year *sad sigh* and I was FINALLY released as Primary President in our ward at church *ecstatic screams of joy* I THINK I might have more time to devote to what I love third best. Yes, of course family and religion come before food, but to be honest, there are some days when food comes first. I am trying to find the "right place"...or maybe right balance is better said.

But I am thinking I might combine the food and family blog because although I share with my children what is going on in the kitchen, I want it written down for them too. And I don't want two books because I am pretty sure that someday the food book will be a source of disagreement...like when the boys are older, married and their wife is cleaning the house and decides that it isn't important. You know she will...especially because she probably won't be able to cook as well as the boys will. Sorry, in today's processed, convenient driven food scene it is the truth.

I guess a new name for the combination of the two is important. Let me think on it today....and maybe tomorrow. But, new things are coming friends and family.

Maybe that place isn't so far away after all.

Fish with Moroccan Herb Sauce, Curried Cauliflower and Onions, Sweet Potato Pancakes

2011-03-28T14:16:00.000-07:00

Grant's Favorite

2011-03-28T14:07:00.000-07:00

Grant requested his favorite dinner for his birthday...Spaghetti and Meatballs. I am sure you are thinking that it isn't too hard to make this meal. And it isn't. But if it isn't right, it sucks. A few secrets? The right combination of meat...ground beef and Italian sausage. Garlic and onions...caramelized. Sauce...must have a splash of balsamic. Meatballs...oven roasted not poached in the sauce. Pasta...water salted generously and al dente. Fresh Parmesan.

Comfort

2011-03-07T13:11:00.000-08:00

Beef Stroganoff

I love TOYS!!

2011-03-04T09:32:00.000-08:00

DREAMFARM

I'll take two of everything please!

What to cook on a cold, and I mean COLD, winter day?

2011-02-08T10:19:00.000-08:00

First you start off with a nice, extra large, cup of hot chocolate and homemade marshmallows. No I don't give out the recipe, but come on over and I will make you cup. And I did say on my family blog that I could contend for the world's best...yeah, I am humble. And no, I don't use water...yuk. You cannot, I repeat, cannot claim world's best, when you use water for hot chocolate. Sorry, it's a no go. Another one? There is no such things as world's best fried chicken if it's oven baked. I have more, but I'll wait for another time to talk about that!

Then you make a pan of granola bars...today's flavors?

Dark chocolate and almond with almond butter and agave nectar

Dried cranberry, Sunflower seed, and almond with almond butter and agave nectar

And finish the day with...drum roll please, I know you will all be shocked, SHOCKED, that I make this...homemade chicken pot pie. But the key is FRESH. Use real carrots, potatoes, celery, onion, and peas. (I did use frozen peas, but they were from my garden!). It takes a few extra minutes to chop them, but oh so worth it. Another big change? No bouillon for me. I use chicken demi-glace instead, it makes the broth have the depth and richness that you need for a good chicken pot pie. And although I love puff pastry, I prefer a traditional crust for pot pies.

Sorry for the lack of pictures, but I got to the filling and then somebody needed my attention. But regardless, it was good. Rich, fulling and delicious.

Today I am making graham crackers. And I am craving ciabatta, but I need a starter so I guess that will be on tomorrows cooking agenda.

Comforting Cajun

2011-02-01T10:53:00.000-08:00

Spend some time making chicken stock this week. There is no comparison to homemade...

1 Free Range, Organic Local Chicken

4 carrots

2 celery ribs, including leaves

Thyme

2 cloves garlic, cut in half

One large onion, cut in half with bay leave held in place by a clove on each half

1 large shallot, cut in half

salt and pepper (whole peppercorns) to taste

Add chicken, vegetables and enough water to submerge the chicken. I generally use about 12-16 cups for one chicken.

Bring to a boil and then reduce to a simmer and cover. Simmer for 6-12 hours. Take out chicken and reserve meat chunks for homemade chicken noodle soup, strain remaining ingredients. Allow to cool and skim fat. Store in freezer proof container for up to two months.

Cajun Chicken Breasts, Balsamic Kale with Black Eye Peas and Red Bell Pepper, Roasted Butternut Squash

I couldn't give it up...

2011-01-26T09:00:00.000-08:00

Making whole wheat bread today...

And guess what happened?

On this post I mentioned a correlation between grinding wheat and an allergy attack...full runny nose, sneezing, scratchy throat (all, of course, done out of the way of the bread being made!).

Well, once again, started put wheat in the mixer and BAM! (Not as in the normal, good, Emeril Bam!) But BAM! WHAMMO! Out of nowhere allergy attack...still not recovered.

Ignore? Because as we all know at some point, ignorance is bliss, or Doctor?

I could not give up whole wheat. Couldn't. COULD NOT!

Lamb Meatballs with Apricot Couscous

2011-01-25T19:03:00.000-08:00

I love lamb, but my family does not have the same enthusiasm when it comes to lamb dishes. However, I still prepare lamb once in awhile because it is divine and because I want them to learn to like it. This was a hit!

Lamb Meatballs with Apricot Couscous

1 lb. ground lamb

1/4 c. minced onion

1/4 c. finely chopped dried apricot

1 tsp. oregano

1 tsp. salt

1/2 tsp. pepper

Preheat broiler. Mix all ingredients together so they are combined well. Form into small meatballs and put onto a sheet pan with parchment paper. Broil for 10-12 minutes, moving often to uniformly brown.

For couscous:

3/4 c. couscous

1/4 c. finely chopped dried apricot

1 c. boiling water

1/2 freshly squeezed lemon

1 tbsp. olive oil

salt/pepper to taste

Put couscous and apricot into a bowl. Add boiling water and cover with lid/plate and allow to sit for 5-7 minutes. Fluff with fork. Mix juice from lemon and olive oil, salt and pepper to taste. Add to couscous, fluff with fork again.

Greek Dipping Sauce

1/2 c. sour green or plain Greek yogurt

3 tbsp. Greek vinaigrette

Mix well and use to accompany meatballs. Best at room temperature.

Mixed Greens with Greek Vinaigrette

1/4 c. red wine vinegar

1 garlic clove, pressed

1/2 freshly squeezed lemon

6 tbsp. extra virgin olive oil

2 tbsp. Greek seasoning (I prefer Penzey's for dressings)

salt and pepper to taste

Mix all ingredients well until emulsified. Top onto greens right before serving.

Cucumber/Tomato with Feta

Drizzle with vinaigrette and top with feta.

ENJOY!

Almost like I live on the coast

2011-01-24T13:17:00.000-08:00

Found this great seafood order site through my local co-op.

ilovebluesea

Go check it out if you don't live on the coast, are concerned about sustainable food, and love seafood!

Mmmm...I am foreseeing a lot more seafood dinners in our future...

This week?

2011-01-23T20:17:00.000-08:00

Lamb Meatballs with Feta and Apricot Couscous

Cajun Chicken with Collard Greens and Sweet Potato Pancakes

Selection of Homemade Pizzas

Baby back ribs, Baked Beans and Cornbread

Steak au Poivre, Pomme Frites with White Truffle Salt, Roasted Asparagus and Chocolate Creme Brulee

Butternut/Ricotta Ravioli and a new toy

2011-01-23T19:46:00.000-08:00

I loved winter and my cold storage full of hearty squashes. My favorite, by far, is butternut squash.

Butternut Squash and Ricotta Whole Wheat Ravioli with Brown Butter Sage Sauce

Warm Spinach Salad with Maple Bacon Dressing

AND....a new toy.

Can I just tell you how much I LOVE kitchen tools? Seriously, I own 32 pieces of All-Clad. After teaching cooking classes at Williams Sonoma for three years I can still walk into that store and get giddy. Really. WS supplies all of my olive oils, and in case you haven't read the "about me" section, I always have at least 8 on hand, and yes, you really need more than one! But I don't like olives. Funny, huh? Also, my collections of salts right now sits at 13. Microplanes? 6. Sheet pans? 12. Cuisinart 22 cup food processor? Check. KA Pro 6 qt. stand mixer? Check? I pretty much have it all. Do you NEED everything I have? Probably not, but this is what I DO. I cook. And, I LOVE to cook, so it is my hobby. For those of you who don't really cook, there really are only three essentials. A good knife, a good pan, and a good olive oil. You can pretty much take on the kitchen world if you have those three items. But something WS doesn't sell?

THIS...

I finally broke down and bought a heavy duty wheat grinder. And I love it! I have ground wheat and brown rice so far. I am looking forward to trying other things. My only concern? Power. If we lose power this grinder won't do me much good. I guess that means I need to buy a generator. Oh well, it was worth it. But guess what I discovered? I can't grind wheat without having a SEVERE allergy attack...uh-oh. For now I am just going to ignore it and see what happens. But I can tell you that if I was allergic to wheat I don't know what I would do. That would be almost as bad as being allergic to chocolate. Or it could be like my cherry and watermelon allergy...which means I still eat them and go about my business.

Fresh...in Winter

2011-01-23T19:30:00.000-08:00

My week of cooking started off with a bang. Well, almost a bang, but it was a funky sound nevertheless. My beloved Kitchen Aid blender was on its last legs. See, the coupler (the black thing in the photo), had been losing "teeth" for about a month, but Wednesday was the last straw.

I was distraught because a) Kitchen Aid motors don't die, EVER, so I knew there was still life in this guy and b) about two months ago I had to buy a new glass blending jar because I had broken the original one. I perked up a bit at the thought of buying a new one, but I really like this old style, so I thought I would just check with KA to see if there was anything they could do. Fortunately for me I was directed to an authorized part company and they carried the exact part I was looking for. Cost? $3.50. I am SO excited that I don't have to retire this kitchen appliance.

(Did I really just write two paragraphs about a blender???)

On to food...

Although it will seem, based on my last post, that all we have is wheat pasta, that is not true. I just have honestly spaced taking pictures of my kitchen expeditions this week.

MENU

Ricotta Crepes with Mixed Berries

Fig & Apricot Stuffed Pork Loin with Fig Compote, Braised Baby Red Potatoes, Creamed Green Beans and Chocolate Pot de Creme

Asparagus, Prosciutto and Gouda Frittata

Curry Chicken with Chickpeas and Coconut Mango Brown Rice

Spiced Beef Corn Cobbler

Whole Wheat Fettuccine with Alfredo, Italian Sausage and Asparagus

Mixed Greens with Dried Figs, Almonds and Fig Vinaigrette

(Pictured below)

I loved this meal. I enjoy the hearty flavor of whole wheat pasta with a cream based sauce, and even more so with a green vegetable like asparagus. Fresh parmigiano is a must. The best part? The greens were from my co-op order that I got on Thursday. Even in the 15 degree weather I could taste spring. I heart co-ops!

Letgo the Eggo

2010-12-03T07:03:00.000-08:00

Many of you may know that I enjoy making a nice, hot breakfast to send my kids off to school. However, there are some days that my timing just doesn't work out. (Or maybe a non sleeping baby had something to do with that.) Here is a little tip that seems to work for me.

First let me say that Eggo's are ghastly...gross...disgusting. It takes less than 15 minutes to make your own batch of waffles, or triple batch for that matter. And what do we do with all of the extra? Freeze them for those mornings when you want to cook the right thing, don't have the right time, and don't want to end up feeding them the wrong thing.

Make a larger batch of waffles. Freeze them individually on a sheet pan for about 20-30 minutes, allowing them to harden enough to put them into a freezer safe 2 gallon bag without loosing form. Reheating is where the trick is at. Most of the time, people either put their waffles into the microwave to heat. I, however, personally prefer not to eat a soggy mess for breakfast. Others put it into the toaster but overcook them because it takes a few rounds to get them reheated. (Now some of you may already do this, but every time I tell someone about it, they have never tried it). Microwave the waffle for about 20 seconds for regular size, 30 seconds for Belgium size. Then put them in the toaster on the lowest setting possible to crisp up without over cooking. Depending on your toaster, this could take one or two times to crisp it just like it came out of the waffle iron! Now you have a quick and easy solution for a warm breakfast without resorting to a cardboard box item. Make sure you push as much air out of the storage bag as you can. I would use them within 3 months.

Boy, where have I been?

2010-11-26T18:49:00.000-08:00

Cooking and not posting, that's where.

Braised Short Ribs

(You'll be noticing a little more beef 'cause I just got a 1/4 of a cow!)

Pan Seared Pheasant with Pancetta Cream Sauce

(I love people who share their hunting bounty with me!)

Zucchini Latke

I promise I have been in the kitchen!

2010-10-27T16:31:00.000-07:00

Italian Wontons with Marinara

Sauteed Asparagus

A highlight of a long day...new cookbooks in the mail!

dear Sister in law sent me these gems for my birthday...boy does she know me well!

Herbed Pot Roast

(Yes friends, I made a pot roast and I conquered it!)

Smashed Garlic Potatoes

Brown Buttered Kale

Peach Cobbler

Salmon Wellington with Tarragon Buerre Blanc

Herb and Cheese Roasted Zucchini

Good Start to the week....

2010-09-29T07:27:00.000-07:00

Frittata's Two Ways

(Brown buttered leeks, prosciutto and brie; pork sausage and cheddar cheese)

Fresh Spinach w/Grape Tomatoes and Warm Maple Dressing

Whole Wheat Fettuccine Carbonara with Spinach

Balsamic Glazed Pork Chops with Caramelized Shallots

Steamed Green Beans

Braised Fingerlings with Parsley

On the menu soon...apple cider here, apple cider there, apple cider everywhere....

Fall

2010-09-26T12:23:00.000-07:00

What better way to celebrate fall than having a new twist on risotto?

Seared Pork Tenderloin with Pomegranate Sauce

Quinoa Mushroom "Risotto"

Oven Roasted Green Beans

Busy in the Kitchen

2010-09-15T10:52:00.000-07:00

Can I just tell you how much I love a little slow down in life? With the boys in school and at least 3 free nights a week I am spending a lot of time in the kitchen and am LOVING it! It really is my stress relief...turn on some jazz, put on a fun apron, and become one with the All-Clad...yup, I am a kitchen nerd and it suits me just fine!

Ricotta Lasagna

Parmesan Crusted Pork Tenderloin

Roasted Broccoli and Grape Tomatoes
Leaf Lettuces and Cucumber with Maple Vinaigrette

Stuffed Zucchini with Goat Cheese and Tomatoes

Proscuitto and Mushroom Crepes

Blueberry Clafouti

A New Love

2010-08-27T11:14:00.000-07:00

Someone has finally done it. I am sure it took a lot of sweat, tears, and probably a good amount of liquor, but some genius finally did it. (I ATTEMPTED a personal indexing of sorts, but with three kids at the time it was taking WAY too long).

Here is my New Love:

Eat Your Books

For someone like me who LOVES cookbooks, I can't tell you how great this is. They are in process of testing their brand new site so the beta site will soon be replaced.

Right now they are offering a 30 day trial membership...so give it a whirl.

There were about 25 books in my collection that I couldn't find on the site. Yeah!

I am quite giddy about this website!!!

Deadwood Treasure

2010-08-26T10:58:00.000-07:00

There's gold in them thar hills....well, maybe not gold, but there certainly is a little culinary treasure.

May I present

Chubby Chipmunk Hand-Dipped Chocolates

Can you say "Out of this World" good?

I have had some of the best chocolate the world has to offer. I have also had some of the worst. I have had chocolate from Jacques Torres, who, quite frankly, is the MASTER. With that being said, Chubby Chipmunk is a solid apprentice. Whoever runs the show KNOWS how to temper correctly, KNOWS how to, with exactness, combine flavor combinations perfectly and KNOWS that appearance can go a long way.

The truffles were absolutely perfect...creamy with a shell that was slightly firm. My favorite? Probably the Deadwood Toffee or the Espresso. But as you can tell, I obviously have enjoyed a few of the flavors.

And the mistake? Well, supposedly they made it mistake trying out a new caramel recipe. They made a caramel, added a little bit of Hawaiian Pink Salt, covered it with dark chocolate, and topped it with a touch more salt. So not a mistake. To die for...and I will be ordering more this week! I ate them so fast I couldn't take a picture...sorry. And yes, chocolate does make the world a better place.

Utah Reviews

2010-08-18T20:12:00.000-07:00

Downtown Salt Lake City

Sawadee

A fabulous little Thai restaurant down the street from the Temple.

Chicken Satay...an interesting take on traditional satay, this chicken was poached and coated with curry and a peanut sauce for dip. The chicken was moist and perfect. The peanut sauce had a sweet hint that accompanied the curry perfectly.

Gai Pad Khing...Stir fried chicken with a ginger/lemongrass broth with green onions, red bell pepper. The broth and the vegetables were perfect, but the chicken was a little dry.

Panang Curry...hands down the best meal of our dining experience. This slightly spicy curry with coconut milk and red bell pepper was fantastic.

Pad Thai...a traditional Thai menu item this pad thai was a little on the sweet side but was perfect for my sister in law Jen. Daron has been trying to get Jen to go to a Thai restaurant for years. Since I was in town she decided to bite the bullet and go with us. I think she liked this one...

Thai Sweet Sticky Rice with Mango...let's just say that mango is meant to be paired with Thai and Indian food. This rice was perfect. And the mango, probably the BEST mango I have had in the United States...EVER. I seriously wanted to go raid their refrigerator and take some home with me.

I was enjoying the meal so much that I forgot to take pictures!!!

The Wild Grape

A hip little find just down from the Temple and a few blocks before Sawadee, this locally sustaining restaurant was wonderful. The menu caters to the brunch crowd and had quite an eclectic array of foods.

Tomato Gazpacho...words cannot convey the joy I felt having this to start off my dining experience. A perfect blend of tomatoes, peppers, and onions, this gazpacho had a nice little bite with the addition of sherry.

Smoked Portobello Sandwich with Chevre, Roasted Red Pepper, Caramelized Onions and Spinach...Y..U...M...M...Y. I really don't need to describe this because you cannot go wrong with goat cheese and mushrooms together. Plus the house cut fries were a bonus!

Gourmandise

I wish I was a singer...I would sing about Macarons...and Croissants...and Macarons...and Eclairs...and Macarons...
I left with a dozen Macarons, a Croissant, an Eclair and

Orem/Provo

Pizzeria 712

Just when I think I have had every type of pizza comes along Pizzeria 712. A fun, although somewhat hidden, spot in Orem, this pizzeria has it down. From the Heirloom Tomato, Hand Pulled Mozzarella and Basil Salad to the Pizza, you can't go wrong. As yes, I said hand pulled...and you could taste the freshness. It was fabulous. They sure nailed the whole meal.

The salad's tomatoes and mozzarella were perfect at room temperature with just the right amount of basil, oil and balsamic vinegar.

I ordered the Roasted Summer Squash, Caramelized Onion, Gorgonzola and Sage Pizza. I would drive to Utah JUST to eat this pizza. This wood fired pizza was perfect. From the fresh zucchini to the sage every element of this pizza worked. There was just enough Gorgonzola to give a nice tang opposite the sweetness of the onions. You can tell they take a lot of pride in their pizzas and this one is the pinnacle of success.

Laurie ordered the Roasted Sweet Corn, Leeks, Mushrooms and Smoked Provolone. Having just come from Iowa (Where Sweet Corn is King), this was pretty good. The corn was mildly sweet (Iowa remains King I am happy to say), but paired with three other savory ingredients made it taste off. Don't get me wrong, this was a good pizza. We both polished off our 12 inches pies.

Red Mango

Have you ever tried a Red Mango? Hands down the best frozen yogurt...ever. Plus, for those calorie conscious the small serving as picture has only 170 calories. I opted for the sweet and tangy Pomegranate. With quality add in's like fresh fruit, Ghiradelli Dark Chocolate and nuts, you can't go wrong. There wasn't anything that didn't look fresh. I also tried a sample of Key Lime which was perfect.

El Gallo Giro

No pictures here, but about as authentic as my friends, Josh and Yolanda when we dined at their house. The sweet pork enchiladas were covered in a fresh verde. I also tried asada and chicken which were both moist and fresh. Homemade chips and a slightly spicy salsa were the perfect accompaniment to our order of table side made chunky guacamole! This ain't no American Mexican food!!

Sweet Tooth Fairy

Oh Sweet Tooth Fairy, how do I love thee, let me count the ways. I am the proverbial sweet tooth. I wish I could quite, but I can't. I...LOVE...SUGAR. But I will say that sometimes plain and simple are the best. Out of the Raspberry Lime, Double Chocolate, Cookies and Cream, Key Lime and VaNIElla that I ordered, the VaNIElla reigns supreme. I loved the slight coconut and almond extract taste in the frosting. The cupcake was perfectly moist. My first visit I ordered a bakers dozen...the second time I got half a dozen. I am already going through Sweet Tooth Fairy withdrawals...

West Jordan

Sakana Sushi Bar

I took almost all of my nieces and nephews (sorry you missed out Audrey and Jen) to this newly opened Sushi bar in Jordan's Landing. They had already been there and said it was really good. They weren't wrong. I wanted to get a few of them to try sushi so I was mild in what I ordered. We tried the Vegas, Sunset, Samurai and Spicy Tuna. The Vegas roll was a huge hit to everyone, even Ashley! A few others ordered the Chicken Teriyaki Donburi's. They said the chicken was moist and cooked perfectly. I had the Steak Bento. The steak had a nice flavor, but was a little dry. However, the tempura (sweet potato, onion, zucchini, acorn squash, and shrimp) was cooked perfectly. You can tell they have experience cooking in oil...you can always tell if tempura isn't cooked at the right temperature because it tastes like oil. Not this tempura. Crisp, slightly sweet batter with bite tender vegetables and moist shrimp. I love it when I am pleasantly surprised!

Sunday dinner...Farm fresh

2010-08-09T14:14:00.000-07:00

Menu

Berkshire Pork Italian Sausage Stuffed Tomatoes with Goat Feta Cheese

4 medium beefsteak tomatoes

1 pound italian sausage

1/2 c. minced fresh herbs (basil, italian parsley and tarragon)

2 cloves pressed garlic

1/4 c. olive oil

salt and pepper

4 oz. goat feta

Grilled Grass Finished Ribeyes with Herb Butter

1 stick salted butter

1/2 c. minced fresh herbs (sage, tarragon, italian parsley, rosemary, basil)

Sauteed Button and Shitake Mushrooms and Shallots

2 tbsp. extra virgin olive oil

2 tbsp. butter

16 oz. button mushrooms

1 c. chopped shitake mushrooms

2 minced shallots

2 tbsp. butter

Roasted Organic Broccoli

3 tbsp. extra virgin olive oil

1 pound broccoli, cut into uniform size

Callebaut Chocolate Mousse

5 egg yolks

3 tbsp. espresso

2 tbsp. vanilla sugar

5 egg whites

1/2 c. vanilla sugar

1/2 c. heavy whipping cream

Only a cook would appreciate

2010-08-02T20:54:00.000-07:00

Saw on Jay Leno headlines last night...

Would like to trade 9 x 13 pan for 13 x 9 pan, ###-####.

Classic.

Great Friends and Great Food

2010-08-01T19:35:00.000-07:00

This evening we enjoyed dinner with our dear friends Andrea, Steve and Nathan. Nathan's family is out of town and we missed having them there...next time!

Menu

White Truffle Portobello Bruschetta

2 large portobello caps, gills removed
2 tbsp. butter
8 oz. cream cheese, room temperature
2-3 tbsp. white truffle oil

Heat butter in large pan (large enough to accommodate mushrooms without overcrowding) on med. high heat. Add mushrooms and saute until caramelized. Removed from heat and add cream cheese and oil. Mix well, salt and pepper to taste. Put one 2 tbsp. of mix onto grilled baguette.

Mixed Baby Greens with Parmesan Shells and Champagne Vinaigrette

1/4 c. extra virgin olive oil
1 tbsp. dijon mustard
2 tbsp. champagne vinegar
salt and pepper to taste

Mix all ingredients until emulsified.

1 c. fresh grated parmigiano reggiano

Preheat oven to 400 degrees. Put Parmesan on silpat in flattened circles (4" circumference). Bake for about 7-9 minutes until cheese is starting to turn golden. Remove from oven, allow to cool about one minute and gently remove from silpat and place over rolling pin to achieve a shell shape. Allow to cool completely.

Grilled Pancetta Wrapped Shrimp with Chimichurri

2 pounds shrimp, shelled and deveined
1/2 pound pancetta, thinly cut and cut in half

Wrap each shrimp with pancetta. Place on skewers and lightly drizzle with olive oil. Grill on medium heat for about 6-9 minutes per side depending on shrimp size.

1 c. fresh italian parsley
1/c. fresh tarragon
2 cloves garlic, chopped
3/4 c. extra virgin olive oil
1/4 c. red wine vinegar
salt and pepper to taste

Mix parsley, tarragon and garlic in food processor and pulse well. Add oil and vinegar and continue mixing until smooth. Add salt and pepper to taste.

Sweet Corn Cakes

4 ears fresh peaches and cream corn
1/2 c. flour
1/4 c. sugar
1 c. cornmeal
1/2 tsp. baking soda
1 egg
1 c. buttermilk
1/4 c. chives, chopped
2 tsp. salt
1 tsp. pepper
6 tbsp. butter
1/4 c. olive oil

Cook corn in boiling water for about 8-10 minutes. Allow to cool and remove kernels. Put kernels in large bowl, adding flour, sugar, cornmeal and baking soda. Mix well until kernels are well coated. Add egg, buttermilk, chives, salt and pepper and mix well. Preheat large pan with butter and oil oil over med, high heat. When oil is hot add one large scoop full of mix and slightly flatten. Cook about 2-4 minutes, or until golden brown. Flip over and cook an additional 1-2 minutes. Remove from heat and put on baking rack set on sheet pan. They can be held in an oven at 250 degrees for about 10 minutes.

Roasted Zucchini and Fennel

2 pounds mixed zucchini
1 large bulb of fennel

Preheat oven to 450 degrees. Slice zucchini and fennel so that they are uniform in size. Place on sheet pan and drizzle with olive oil, salt and pepper. Roast in oven for about 15-25 minutes depending on size.

Grilled Brandy Marinated Peaches with Vanilla Mascarpone

10 peaches, cut in half
1 cup brandy
1/2 c. vanilla sugar
1 container mascarpone
1/4 c. sugar
1 vanilla bean, split and seeds removed

Mix brandy and sugar until sugar dissolves. Put with peaches and allow to marinate for about 1 hour. Mix mascarpone, sugar and seeds from vanilla bean. Return mascarpone to refrigerator until you are ready to serve peaches. Preheat grill to medium heat. Put cooking spray on grill and add peaches. Grill on flat side about 3-5 minutes and round side 2-4 minutes depending on size of peach. Remove from grill. Take mascarpone out of refrigerator and scoop about 1 rounded tbsp. into each center of peach.

Some great eats this past week

2010-07-20T11:35:00.000-07:00

It's Sweet Corn time...Yesssss. Must eat some Deardorf peaches and cream corn.

Parmesean Crusted Pork Loin Chop with White Wine Pesto Sauce

Roasted Asparagus and New Yukon Gold Potatoes

Buttermilk Marinated Pork Chops

Quinoa with Heirloom Tomatoes and Tarragon Vinagrette

Zucchini with Herbed Ricotta
Grilled Herbed Italian Bread

Lemon Layer Cake with Raspberry Coulis

What's cooking...

2010-07-11T18:46:00.000-07:00

I always have a nice stash of vanilla sugar on hand. It has such a nice, subtle flavor and is great with desserts.

Vanilla Sugar

2 c. sugar

1 whole vanilla bean

Add sugar to food processor. Split and scrape one vanilla bean. Add the seeds to the processor and mix until well distributed. Put in airtight container with bean and store away from heat. Use as you would normal sugar.

I was craving potato salad one night, but I thought I would try something a little different. After all, we were having Buttermilk Fried Chicken so I thought what the heck, might as well go all out and fry everything!

Fried Potato Salad

2 lbs. new potatoes, small dice

6 slices pepper bacon

2 tbsp. butter

1 c. mayo

2 tbsp. Dijon mustard

1 tbsp. white vinegar

2 scallions, sliced

1/2 c. parsley, minced

salt and pepper, to taste

Fry bacon in large saute pan until golden brown over medium high heat. Remove all but 2 tbsp. bacon drippings and add butter. Heat until melted and then add potatoes. Fry until golden brown. Remove from heat and allow to cool to room temperature, draining on paper towels to remove excess oil. Add mayo, mustard, vinegar, scallions, and parsley. Salt and pepper to taste. Serve at room temperature. Enjoy.

Yes I obey the Word of Wisdom, but I do love to cook and you just cannot cook without some liquor. I happen to really like beer bread too.

Beer Bread

1 can 12 oz. beer

1/2 c. butter (melted, salted)

3 tbsp. sugar

3 c. self rising flour

Preheat oven to 350 degrees. Butter bread pan. Mix flour and sugar together. (Sometimes I add delicate herbs like chives or parsley too). Add beer all at once and mix just until beer is absorbed. Don't over mix, dough will be lumpy. Put into bread pan and top with melted butter. Cook for 40-50 minutes. Allow to cool 10 minutes in pan and then remove and allow to cool until room temperature.

Another one of my summer favorites is Berry Shortcakes. I love using the vanilla sugar in the shortcake recipe and on the tops after brushing them with heavy cream. I really like the recipe that I linked to.

Shortcakes

My menu for this Sunday was simple but delicious.

Bruschetta with tomato, fresh mozzarella and basil

Creamy Brie Polenta with Roasted Zucchini and Shrimp

Bruschetta

1 loaf ciabatta

2 tbsp. olive oil

3 Roma tomatoes, diced and seeded

1 round fresh mozzarella, diced

1/4 c. chiffonade basil

2 tbsp. balsamic vinegar

2 tbsp. olive oil

salt and pepper to taste

Preheat broiler. Sliced bread and brush with olive oil on each slice. Broil until golden brown. Mix together tomato, mozzarella, vinegar and olive oil. Salt and pepper to taste. Mix in basil. Top on bruschetta.

Creamy Brie Polenta

2 1/2 c. chicken stock

1 1/2 c. water

1/2 c. yellow cornmeal

1/2 c. stone ground cornmeal

1/2 c. brie, rinds removed

salt and pepper

2 tbsp. butter

Heat stock, water and cornmeal on medium heat in saucepan, stirring often, until bubbles start to form around edge. Cook for about 20-25 minutes until mixture starts to thicken. Add brie and butter and mix until smooth. Salt and pepper to taste.

Roasted Zucchini and Shrimp

Preheat oven to 400. Put zucchini on one sheet pan and shrimp on another. Toss each with olive oil, salt and pepper. Cook zucchini for about 8-10 minutes, Shrimp (depending on size) until pink and they start to curl. You must watch your shrimp closely so they don't overcook!

I didn't do this tonight, but this would have been excellent with some white wine pesto sauce over the top! 1/2 cup pesto and 1/2 cup white wine, heat until wine is reduced by half.

Can't live without

2010-07-02T15:07:00.000-07:00

Why not try a new vinegar for your summer salad dressings? This will bring a fun, fresh taste to your summer vinaigrette.

Can you say Cherries? Yes, please. I love, love, love Bing cherries...(Did y'all know I am allergic to them? Not anaphylactic allergic, but my mouth feels funny and I get a rash) This pitter is perfect for this time of year. I love mine!

Even if you don't eat a lot of fish this spatula is a must have. It makes getting food out of a crowded pan easier and it won't tear delicate foods.

Hinckley has a while to go before we start food, but this is something I will not be able to live without. Perfect for day trips and playgroup outings!

If you are a big fan of the Downtown Farmer's Market you might have stumbled across the Lucca booth and found their wonderful cheese selection. This little tool is perfect for their fresh mozzarella. I am salivating right now when I think of a plate of mozzarella, heirloom tomatoes and basil. Delicious!

I am not a big fan of pancake molds...they rarely work well and it is time consuming. But I have a little trick that will make these and this apron a necessity in this Star Wars obsessed house. Make the pancake like you usually would and then use the mold as a cookie cutter. I used them to make sandwiches too!

Have fun cooking. Recipes to come soon, I promise!

Father's Day Favorties

2010-06-26T10:46:00.000-07:00

Menu

Fresh squeezed strawberry limeade and lemonade

Applewood smoked baby back ribs

Baked beans

Buttermilk cornbread

Yeah, I make a mean baby back rib!

Rare time in the kitchen

2010-06-17T12:42:00.000-07:00

How many people can actually say they miss cooking? Me, Me, Me! I love having Hinckley in our home, he is a blessing beyond measure...but the last few months (the final two of pregnancy mingled with hectic baseball schedules and the first month with a newborn) have left little time to spend doing what I love most. Of course only behind my family! But here a few pictures of some minor time in the kitchen...I am slowly getting back my routine so hopefully I will have more to add!

Strawberries out of my garden

Breakfast frittata...farm fresh eggs, organic pork sausage, farm fresh milk and fresh mozzarella!

Organic, free range chicken breast with asparagus and prosciutto along with a herbed barley pilaf.

Dinner Frittata: Farm fresh eggs, La Quercia Prosciutto (Iowa!), garden arugula and Parmesan; fresh greens with maple mustard vinaigrette and homemade naan.

Cute baby boy...Wonderful Hors d'oeuvres

2010-03-02T08:18:00.000-08:00

Herbed Goat Cheese

Preheat oven to 400 degrees.

16 oz. goat cheese

3 tbsp. mixed fresh herbs (I used chive and rosemary)

2 tbsp. good extra virgin olive oil

Place goat cheese in oven safe ceramic pan, top with herbs, olive oil, and fresh ground pepper. Heat for about 10 minutes. Serve immediately.

Sun Dried Tomato Hummus

1 can garbanzo beans, drained and rinsed

1/2 c. sun dried tomatoes in olive oil

1/2 lemon, juiced

salt and pepper

1/4 c. water

Extra virgin olive oil as needed.

Put beans into a food processor. Process for a couple of minutes until broken down, add tomatoes, lemon juice and water. Add oil while continuing to mix until you get a nice, creamy consistency. Salt and pepper taste.

Port Salut with Cranberry-Fig Sauce

16 oz. Port Salut

1 c. cranberries

1/2 c. sugar

1/2 c. water

1/4 c. fig preserves

Heat cranberries, water and sugar in sauce pan until cranberries start to pop, stirring often. Allow mixture to cook over medium heat until the sugar has melted and the mixture starts to thicken. Add fig preserves cooking a few minutes more. Allow to cool down to room temperature. Top on cheese and serve.

Parmesan Puffs, Phyllo Tarts

The only change I made to this recipe was to use all Parmesan. This really is a good recipe. Tarts are premade.

Chocolate Caramel Bars, Mini Lemon Cheesecakes, Flourless Chocolate Torte

Obviously in the first recipe I omitted the espresso, but normally I would have included it...I honestly spaced it. I always add coffee or coffee liquor to make chocolate recipes...it DOES make the chocolate taste even better!

For the mini lemon cheesecakes I used a gourmet Lemon-Almond cookie that I had purchased from Williams Sonoma. So much better than a plain base!

Flourless Chocolate Torte

Sorry, this is a trade secret and I am not willing to share my recipe! But there are some that are pretty good out there!

Pan Seared Tilapia with Basil Mustard Sauce and Creamy Orzo and Peas

2010-03-02T07:54:00.000-08:00

4 Tilapia filets

3 tbsp. olive oil

Heat olive oil in french skillet over medium high heat. Salt and pepper filets and and then add to pan. Cook for about 3-5 minutes until all of the edges start to turn white. Flip and continue cooking for another 3-5 minutes, depending on thickness of filet. Remove from pan and keep warm.

1 shallot, minced

1 c. white wine

2 tbsp. Maple Champagne Mustard (Stonewall Kitchens)

1/4. basil, chiffonade

Take remaining oil from fish pan and put into small saute pan, heating on medium high. Add shallots and saute until they start to soften. Add white wine and allow to reduce by 1/2. Add mustard and salt and pepper to taste. Finish with basil.

2 c. chicken stock

1 c. orzo

1/2 c. fresh parmigiano reggiano

Heat chicken stock in sauce pan until almost boiling. Add orzo and peas, stirring often until orzo softens and turns into a creamy consistency like risotto. Salt and pepper and add parmigiano.

Complete presentation by plating orzo and in an oval with center pressed down. Place tilapia in center and top with sauce. Enjoy. I will have to say this meal was quite fabulous!

Winter Gnocchi with Madiera Sauce and White Truffle Oil Oven Steamed Tilapia

2010-02-03T17:02:00.000-08:00

3 tbsp. extra virgin olive oil

1/2 bunch asapargus, sliced diagonally into 1 inch pieces

8 oz. baby bella mushrooms, cut into quarters

2 cups homemade gnocchi

One bottle of good quality madiera

1/2 c. chicken stock

4 oz. proscuitto

fresh parmesean reggiano

4 tbsp. butter

4 6 oz. tilapia filets

1 tbsp. white truffle oil

white truffle salt, fleur del sel and fresh ground pepper

Preheat oven to 400 degrees.

Heat large sauce pan full of water to boiling.

Preheat saute pan with 3 tbsp. olive oil on med. high heat. Add asparagus, sauteeing for about 5 minutes. Add mushrooms, and continue cooking until mushrooms start to caramelize. Remove asparaus and mushrooms from pan and set aside.

Prepare fish by patting dry. Place a large enough piece of parchment paper that you can fold and seal onto a sheet pan. Put tilapia onto parchment, sprinkle with white truffle salt and pepper and drizzle with a small amount of white truffle oil.

Seal up parchment by rolling up sides and top. Put in oven and bake for about 10 to 15 minutes depending on thickness of tilapia.

Add madiera to saute pan, allowing to cooking on medium high heat until reduced by half.

Add chicken stock and butter, whisking until smooth. Salt and Pepper to taste.

Put gnocchi in water and cook until gnocchi start to come to top.

Remove with mesh strainer and add to madiera. Slowly turn and coat with a spatula.

Add asparagus/mushroom mixture and proscuitto. Mix well, but being careful due to the gnocchi.

To serve place about 1 c. gnocchi mix into warmed soup bowl. Cut tilapia into two pieces and put on top of gnocchi. Drizzle with a tablespoon of madiera sauce from gnocchi mixture and grate fresh parmesean.

Enjoy.

New Iowa Clam Chowder

2010-02-03T16:17:00.000-08:00

One of Kyle's favorite soups is Clam Chowder. Being in Iowa, we, of course, don't have the opportunity to get right out of the ocean fresh clams, but we do have a great fishmonger at Waterfront Seafood. I recently stopped in and got a few pounds of clams and went to work.

New Iowa Clam Chowder

4 lbs. littleneck clams

5 c. water

1/2 lbs. thick cut bacon

1 medium vidalia onion

1 c. diced and peeled russet potatoes

2 c. heavy cream

2 tbsp. fresh thyme

fleur de sel

fresh ground pepper

Clean and scrub clams. Put in large stockpot, fill with water. Heat on medium with partially closed lid until starting to simmer. Watch closely for clams to start to open. Don't allow them to open fully, you just want to take them out when they are barely open. If clams do not open within 2-3 minutes of the water simmering, throw them out. Remove clams, open and take out meat and put into a bowl. Put water from steaming clams into another bowl. Heat dutch oven on medium high heat and add bacon, allowing fat to render. (About 5 minutes). Add onions and saute until starting to soften and translucent. Meanwhile, while bacon and onions are cooking, chop up clams. Ladle out clam juice so you have about 3 cups, making sure to not get any sediment from the bottom. Add clam juice and potatoes, cooking on medium high heat until boiling. Allow this to boil until mix is about two cups, about 10-15 minutes. Reduce heat to medium low and add clams and cream. Allow to simmer for about 5-10 minutes. Add thyme and salt and pepper to taste. Remove from heat and allow to cool to room temperature. Place in refrigerator overnight and heat the next night on medium until warm enough to eat. Enjoy.

2010-01-11T08:23:00.000-08:00

Herbed Foccacia
Fettucine with Sun Dried Tomatoes, Peas, Artichoke Hearts and Proscuitto in a Lemon Cream Sauce

2010-01-11T08:10:00.000-08:00

Popovers
Butternut Squash Gratin
Sauteed Broccoli
Chicken Breasts with Balsamic Pepper Sauce

Tonight's Menu

2009-12-27T09:11:00.000-08:00

Maple Roasted Pork Tenderloin
Buttermilk Mashed Potatoes
Sauteed Shallots & Broccoli
Cornbread w/Honey Butter
Caramelized Pears

Taylor's Birthday Cake

2009-12-11T12:59:00.001-08:00

Today I have spent the day making Taylor's birthday cake. He chose a classic white cake with buttercream frosting. He didn't say what he wanted his cake to look like, but I assumed he would like a baseball cake with the Yankee's emblem. The only thing I really do different is in my buttercream. Instead of milk I use heavy cream.

Comfort food...well, my kind of comfort food anyway

2009-12-10T09:45:00.001-08:00

Here is my new favorite read. I just purchased it and can't put it down. I am disgusted, appalled, scared, worried, determined. This story is about a family's tale of trying to live for a year on food grown by them, their neighbors or learn to live without it. It is inspiring because it makes you appreciate where your food really comes from. It is difficult because you eat what is fresh, in season or you go without...fresh fruit goodbye in the winter. But if you are smart, plan ahead and take to heart some of the concepts of eating better, you might, just barely, survive and be more healthy. I enjoy gardening, canning and trying to get the freshest food possible but am realizing that I have a lot of work to do. I am already starting to think ahead to the New Year and my goals. They are going to be centered on food and becoming even more aware of our eating habits, the foods I select and my food planning. I think I need a bigger garden. Luckily there are a couple of CSA farms close by. Check back for insights, ideas and some interesting facts. In fact, you should buy this book too!

Menu for this Monday: (boy am I going to have to really start thinking ahead to be more mindful of the food chain process, because we don't have live near the Pacific and I don't grow rice. But these were flash steamed snaps that I froze from my garden....at least that is a start!)

Chili Lime Salmon
Lemon Risotto
Sauteed Sugar Snap Peas

Risotto is probably one of my favorite comfort foods. I love the process of making it, the open ended options for different flavors and the way it just coats your stomach to feel full, relaxed and, of course, comforted. But it is also a labor intensive process that if not done correctly can turn into a gluey, sticky, disastrous mess. If you find a "quick" recipe or "no stirring" recipe, it WILL NOT be the same. It was mean to be appreciated and time consuming, therefore, trying to make it a quick meal is frankly, in my foodie opinion, akin to one of the unforgivable sins.

Chili Lime Salmon

1 lb. pound salmon fillets
1/4 c. orange marmalade
1 tsp. sriracha (or to taste if you really like spicy)
2 tbsp. lime juice
1 tsp. lime zest

Preheat oven to 400 degrees. Salt and pepper fresh salmon. Mix remaining ingredients to taste. Place salmon on parchment paper skin side down. Coat salmon with chili lime mix. Bake 10-15 minutes depending on salmon thickness.

Here is the key to really good salmon cooked at home...a good fish monger. If you can't buy it from someone reputable, don't buy it. Also, salmon is meant to be done medium rare to medium. (Another reason for a trusted source). Don't overcook it. Not amount of sauce will repair an overdone fish of any kind!

Lemon Risotto

2 tbsp. butter
2 tbsp. olive oil
1/2 c. small dice yellow onion
1 c. arborio rice (essential!)
1 c. white wine
3-4 c. good chicken stock
Juice of 1/2 lemon
1 tsp. lemon zest
1/2 cup. grated parmigiana

Melt butter and olive oil on medium heat in 3 quart saute pan. Meanwhile, put chick stock into sauce pan and heat on medium. Add onions and saute for about 5-10 minutes. (You want the onions to soften and become translucent, but you do not want to caramelize them in this recipe.) Add the rice to coat and stir so each the rice is coated with the butter/oil, this just takes a minute or two. Add 1 c. wine and stir until almost all reduced. Add 1/2 c. warm chicken stock at a time, stirring constantly until absorbed. As the risotto cooks and moisture is absorbed it will start to look creamy (picture 2). This is how it should look after each addition of chicken stock. Continue until the risotto is creamy, soft, but with a little bite in the center. Add lemon juice, zest, and parmigiana and stir until mixed well. Salt and pepper to taste.

Sauteed Sugar Snap Peas

2 tbsp. good olive oil (I love Alziari from Williams Sonoma for vegetables because it is mild with a slight butter taste)
1 pound sugar snap peas

Heat olive oil in nonstick fry pan on medium high heat. Add sugar snaps and continue sauteing for about 5-7 minutes. If they start to caramelize it is okay because they will taste even better. Salt to taste.

Back into the swing of things

2009-12-01T07:12:00.000-08:00

I thought I'd start today's update with a little bit of nostalgia. If you visited our family blog, you know that we took a trip to go cut down a Christmas tree. We decided to have lunch at A & W because really, who doesn't love a rootbeer float? I couldn't believe it when I saw the little telephones to order. We used to have those when I was growing up in our old A & W in Worland, Wyoming. I thought it was pretty neat. Oh the memories!

This year we were invited to a friends for Thanksgiving dinner. I can't tell you how much we appreciated the invitation. I am slowly starting to feel better, but I told Kyle that if we didn't have anyone over for Thanksgiving or go to visit family that we were going to brunch. Thanksgiving really isn't a meal I enjoy laboring over all day for a few minutes of eating. Especially when there are only 5 of us. So, it was nice because we enjoyed the conversation and food and Kyle didn't have to take us out to dinner. I did cook a few things and I found a new favorite.

Spinach Salad w/Caramelized Bacon, Spiced Candied Almonds and Mustard Maple Vinaigrette

5 oz. baby spinach
10 slices maple thick cut bacon
1/4. brown sugar

1 pound almonds
2 c. sugar
1 c. water
1 tbsp. cinnamon
1 tsp. clove

1/4 c. maple syrup
1 tbsp. dijon mustard
3 tbsp. apple cider vinegar
1 tbsp. olive oil
salt and pepper to taste

Preheat oven to 350. Place bacon on drying rack placed in sheet pan. Cook for 15-20 minutes. Remove from oven and evenly sprinkle brown sugar. Place back into oven and cook until bacon is brown and slightly crisp. Allow to cool and cut into bite size pieces

Heat almonds, sugar, water, cinnamon and clove stirring often. Once the mixture starts to boil you will need to stir constantly. The mixture will first become thick and then will QUICKLY start to return to crystallized sugar state. At this point, put mix onto sheet pan to cool. Separate with a fork as soon as you put it on the small for individual almonds instead of clumps.

Mixed maple syrup, mustard, vinegar, oil and salt and pepper to taste.

*Roasted Green Beans w/Wild Mushrooms and Gruyere*
(My new favorite...a replacement of the typical green bean casserole)

1 pound fresh green beans
2 tbsp. olive oil

2 tbsp. butter
3 c. fresh wild mushrooms

1/2 c. Gruyere

Preheat oven to 400. Coat green beans with olive oil and place on sheet pan. Salt and pepper as desired. Cook in oven for about 15-20 minutes until crisp tender.

Heat butter on high heat (watch closely) until brown specks start to appear. Add mushrooms and saute on high heat until caramelized.

Combine with cooked green beans and top with shaved Gruyere pieces.

Cream of Butternut Soup w/Caramelized Apples and Gruyere

3 tbsp. butter
1/2 large yellow onion, cut into small dice
1 medium granny smith apple, peeled and cut into small dice
1 c. white wine
2 c. butternut squash puree (I really prefer to roast my own butternut squash, but due to a time constraint this particular night I used Williams Sonoma's)
2-2 1/2 c. vegetable stock or chicken stock
1 c. heavy cream

1 tbsp. butter
1 med. granny smith apple, peeled and cut into small dice
Gruyere

salt and pepper

Melt butter in 5 qt or larger soup pan. (This is a must have.) Add onion and apple and saute on med. high until it caramelizes. Add 1 c. white wine and cook until reduced and almost absorbed. Add butternut squash puree and stock. Mix well and cook on medium for about 15-20 minutes or until onion/apple are tender. Use an immersion blender to mix soup well. Cook another 5 minutes. Add cream and keep on low heat until ready to serve. Salt and pepper as desired.

Heat butter on med. high heat until melted. Add apples and saute until caramelized.

To serve:
Warm soup bowls in microwave for 2-3 minutes.
Ladle soup into bowl and shave Gruyere in center. Top with 1 tbsp. caramelized apples.

Enjoy!

Wedding Cake

2009-11-17T13:39:00.000-08:00

Despite my bout of "all day sickness" I managed to make a wedding cake for a wonderful couple in our ward.

It was a traditional 3 tier cake with buttercream frosting. The layers were 14", 10" and 6". I had the privilege of doing the 10" layer twice because little Miss Thing decided she was hungry (while I was in the shower and the cakes were supposed to be cooling) and ate 1/4 of it!

I really don't like to do fondant unless it is for display because, honestly, fondant tastes like crap. I would do fondant if you requested it though....Then I would make another cake for eating!

Their colors were blue and white so I did a plain light blue 1 1/2 ribbon on the base and then made frosting pearls to go along the bottom. I put white roses in blue food coloring so the tips would blue.

T.I.P.S

2009-10-25T19:57:00.000-07:00

To Insure Proper Service.

That SHOULD be enough said. But, it isn't.

Because my constant nausea keeps my cooking to minimum at the current time, I thought I would post a few suggestions for waiters/waitresses. Should you have friends or acquaintances that might benefit from these tips (not the same as the one noted above), by all means, please forward it to them. No I didn't have bad service recently, I just thought I would add my two cents worth on the subject.

* T.I.P.S means : To Insure Proper Service. This means that your tip will depend on the type of service you give.

*I am sorry the jerk before me left a $2.00 tip on your $60.00 tab, but you start with 25% when I am at your table. Make sure the service you give me isn't in response to him or her.

*I know you didn't cook the food. But try to rectify, to the best of your ability, the situation. If your chef is being rude about returned food, tell me. Your tip will increase to the cost of the meal. And people, don't go pull a Janice on "Friends" and return your food five times.

*Bottom half of the glass. For crying out loud, DO NOT refill my glass by touching the area that I drink from with your hands! Are you kidding me? Really! Tip just went down.

*Don't call me "Hon" when I am clearly older than you...or clearly not. It is rude! My husband doesn't even call me "Hon". Tip just went down.

*If you have a table full of water drinkers, bring some carafes. It makes your job a little less stressful and makes us a little happier when we are not waiting for you to refill our water while our meal is getting cold. If it was alcohol you would be like a vulture waiting for my glass to empty. Tip just went up with a water carafe on the table.

*I know it is Friday night, you are busy, and your manager wants to move the tables. Since I know this, we will try our best. But don't forgot to ask me if I want an appetizer or dessert just because your trying to hurry our dining experience so you can get someone in the 1 1/2 wait line seated down to eat. And don't assume that I don't want dessert just because I didn't finish my meal. I am waiting for the Dark Chocolate 25 layer Cake, thank you. Bring my check before you've asked for dessert=tip just went down.

*Be honest with your favorite dish. Don't try to sell me what NEEDS to be sold. You know the kitchen pretty darn well and I would assume that you would be able to eat here if you work here!

*I know that splitting the check doesn't give you as big of tip, and it may be a pain, but when I am at your table I will make sure, should your service warrant it, that you will get at least 20%.
So do it with a smile and hope that people have been taught correct restaurant etiquette.

*Make sure you understand how I ordered my steak. In a crowded restaurant medium-rare and medium-well can sound the same. That would not be the chefs fault and if I get a medium-well steak I am going to be ticked!

*If you don't know an answer to my question, please ask the chef. I would prefer you do that instead of guessing....or saying "I don't know" and leaving it at that. SERVICE!

*Yes, I know your a five star French restaurant, but this meal might be a gift to someone who may never be able to dine in a place like this again. Make sure it is memorable by helping them with polite suggestions. (I have actually witnessed a rude waiter in this situation and was appalled...just because she isn't carrying Louis Vuitton doesn't mean she doesn't belong there)

*I know it isn't fun to clean up a table with kids, but my kids need to learn that there are other foods out there besides McDonald's and Burger King. Your tip doubles when you treat my kids just like you should treat me

I am sure there are a few more that I can come up with...maybe I will add them later. But, I am off because the game is getting interesting. Go Yankees!

*Oh yea, I know it is the World Series, but you are scheduled to work, so work. And maybe, just maybe you should ask if anyone is interested in the score. Heck yes your tip just doubled!!!

Out of town

2009-09-23T08:11:00.000-07:00

Sorry folks...we went on a little trip and I didn't think highlighting the menagerie of fast food items we choked down would be enjoyable. Alas, we are finally home and am excited to be back in the kitchen. I will be harvesting beets and making canning pickled and regular beets, maybe some salsa, and just enjoying the last of the bountiful garden I had this year. I promise to get the recipes done too...just let me unpack!

Sunday Dinner

2009-09-15T07:07:00.000-07:00

Squash and Green Beans w/Balsamic Reduction
Herbed Popovers
Shrimp Scampi w/Creamy Parmesan Polenta
Chocolate Creme Brulee

Recipes to follow...

Jazz, Potatos and Flour

2009-09-12T19:30:00.000-07:00

My way to deal with a stressful day? A clean house, kids in bed, Seriously Sinatra on the XM and a lot of flour and potatoes. And a wonderful husband who brings home flowers...again!

Make a Smilebox slideshow

The best peaches come from Utah

2009-09-11T11:03:00.001-07:00

Every year I look forward to school starting again. Not only do my kids go back to school, but so do college students. And, quite conveniently I might say, I have a few friends in our ward whose children attend BYU...or Utah (Just for you Morris family!).

Why do I care that they are heading back? Well, you see, it is because of what they can do for me. Selfish, I know. But I am sure quite a few of you know what I mean. Utah peaches are the best. I don't think I need to explain. The are sweet, slightly firm, and smell delicious. I really am not kidding when I say that my whole house smells like peach after those coveted boxes arrive at my door.

So, despite my little peach monster, my many delicious dessert recipes, and my whole days serving of fruit in one sitting, I still have quite an abundant amount left over. I personally think it would be a sin to let them rot, so I can. I love canning. I feel like my Grandmother when I get into the kitchen and set up my little assembly line. I remember my Grandmother, Mom and Aunt getting together and canning. I think it is a lost art that just isn't appreciated anymore. I'll tell you what, though, you all better not be coming to my house when we have a drought because you had your chance. Canned food in the store will run out real quick and I'll have hoards..brewwhhaahaha!!!

Italian inspiration mingled with French

2009-09-11T10:59:00.000-07:00

Grilled Italian Herb Pork Tenderloin
Cannellini Beans w/ Caramelized Shallots and Sage
Steamed Carrots au Poivre

Garden Goodies

2009-09-09T13:38:00.000-07:00

I can't resist making a fresh tomato and basil sauce this time of year, and often at that. I personally prefer a sauce instead of a paste that you sometimes get with "canned tomato sauce". I love the way the tomato flavor accents the hearty wheat pasta. The secret? Balsamic Vinegar and a good tomato paste.
Green beans are great any way except boiled in water. I love them steamed, but I crave them oven roasted at a high heat (425) until they start to caramelize. The flavor is superb, especially if they are fresh green beans. However, even in the winter oven roasting can rescue the bland green beans you can get in the grocery store.

Finally, I was craving "Gayla's Triffle" the other day. A friend of mine made this for me on my birthday and it is one that, sadly, I don't make enough. Honestly if I did I would eat if for breakfast, lunch and dinner. Sometimes you really can't get too much of a good thing!

Fresh Tomato and Basil Sauce

15 roma tomatoes, cored, seeded and chopped into small dice size. (Note: For fresh garden tomatoes I don't feel as if I need to blanch them first because the skin is soft. However, if you are using store bought tomatoes I would cut an X on the bottom, blanch in boiling water for about 30 seconds, then remove the skins.)
1/2 c. onion
2 cloves garlic
3 tbsp. extra virgin olive oil
2 tsp. sugar
1 tbsp. good tomato paste
2 tbsp. olive oil
1/2 c. reserved cooked pasta water (make sure you salt your pasta water well before adding pasta!)
1/2 c. fresh basil

Heat oil in large sauce pan on medium heat. Add onion and garlic and cook until translucent and soft. Add tomatoes and continue to cook. First you will start to notice the moisture coming out, then add the sugar and tomato paste. Cook for about five minutes then add the balsamic vinegar. Cook for a few minutes and then add reserved pasta water. Continue cooking until the mixture is reduced and starts to thicken a bit.

Add basil and salt and pepper to taste. Mix with rotini and enjoy. (Tonight I also added sweet Italian sausage as well. My kids don't notice the tomatoes as much with sausage in there.)

Roasted Green Beans with Herb Butter

One pound fresh green beans
Extra Virgin Olive Oil
Fleur de Sel
Fresh Ground Pepper

Heat oven to 425 degrees. On a sheet pan, place beans and drizzle with olive oil. Mix around until well coated. Sprinkle salt and pepper to taste. Depending on the size of the bean, roast 10-20 minutes, shaking pan a few times during cooking process to caramelize evenly. Top with herb butter. For my herb butter, I just mix 1 c. butter with 1/2 c. mixed herbs.

Gayla's Triffle

1 angel food cake (preferable homemade)
16 oz. sour cream
16 oz. cream cheese (at room temp.)
1 pt. heavy whipping cream
2 c. powdered sugar
2 qts. fresh berries

Cut angel food cake into bite sized pieces. In a large bowl mix cream cheese until smooth, add sour cream and cream cheese and mix well. In a separate bowl whip cream until stiff peaks form. Fold into cream cheese mixture and then fold with angel food cubes, coating evenly. Layer in triffle dish alternation with angel food cake mix, berries, etc.

Warning: Make this to share or you could quite possibly eat it all yourself!

Someday I'll learn

2009-09-08T10:40:00.000-07:00

I don't know what keeps me going back. Maybe it is the convenience, maybe it is just plain laziness on a hot afternoon, or maybe it is 3 kids who are starving and must eat right now. I am talking about fast food. Unfortunately fast food companies are a staple in our house during baseball season. So why have they been a part of our lives recently?

Today is the day. I think I have finally had it. There is, of course, an exception. Taco Johns will always be part of my life, but more on that at another time. (If I get started I could probably write a dissertation about good 'ol TJ's.)

As I was choking down a Arby's Roast Beef Sandwich I was trying to think of what flavors I was tasting. Nada...Nothing...What??? Where is the true beef flavor that you get when you have slow roasted a grain fed prime rib roast coated in mixed herbs or at the very least the fake salty flavor you get from a beef bouillon cube.

Ahh, that's it. That is taste. No, not the fake beef flavor, but the salt. Yes, you heard correctly. I taste salt. Good 'ol sodium. Nothing else. Not a hint of meat, barely a hint of the over sized bun that crowds what little of "beef" there is, and certainly not the meaty, grain feed, pure flavor of a prime cut of beef. Let me say I don't expect prime beef from Arby's, but I do want the taste to somewhat resemble meat..somehow. Ugh...doesn't that just seem wrong? It is wrong people...that is what I am saying. Have we become so involved in the little things that we are forgetting that food is to be labored over, enjoyed, savored, and appreciated? Well, not me! I am done. Finished. Over. I can't do it anymore. I am getting back to the Mom that I want to be. I will have fresh, healthy snacks for my kids when they get home from school, I will COOK dinner every night. June Cleaver will have nothing on me! Dining out will be a special occasion like it was for me when I was a child. Obviously there are exceptions, the aforementioned Taco Johns is one, traveling is the other. We might have to even give in during baseball season, but the next few months is a test. I'll let you know how we are doing.

First Date

2009-09-08T08:01:00.000-07:00

13 years ago I had my first stuffed tomato. I was on my first date with Kyle. There was this little Italian restaurant named Franca's in Cody, Wyoming. Wyoming you say? Yes!!! The owner, Franca, was a transplant from Italy. She knew how to cook. During the week she was open 3 days and then on Friday and Saturday nights. She had four menus to choose from. If you didn't make a reservation, you got homemade ravioli! I don't remember all of my meal (although I am sure it is a journal somewhere) but I do remember the perfect stuffed tomato that we had as a first course.

To be continued...

2009-09-08T07:52:00.000-07:00

Let's get it started

2009-09-08T07:28:00.000-07:00

First of all, I am not French. I don't claim to be. But as I was looking for something catchy to name my blog, I came across this little translation on a website. If it is incorrect, by all means, please let me know. Eat to live...Manger Pour Vivre. I love food. Strike that, I am passionate about food. Don't let this fool you, by no means am I a food snob. That is obvious by my blogs address. But really, food cannot hit perfection, in my humble opinion, unless it with one of these ingredients. Butter, cream and oil. Can you really go wrong? Absolutely not, I say. And I can't give them up. I've tried. Three kids and 10 pounds extra made me try to curb my use of them. But alas, it is not to be. I have finally faced the fact that I am not going to have the nice smooth, flat stomach that I used to have. (Yea for body thinning clothing!!) Therefore, I am done trying to forgo the ingredients that make a meal memorable. You know, the ones that as soon as you put a bite in your mouth, you can feel it reverberate throughout your body? Your eyes roll slightly before you close them to enjoy the tastes you are experiencing. You want to savor each bite, but the taste is so delicious that you can't stop? It's okay. That is what food is for. After all, we eat to live. Enjoy!