A Year In Review: My Favorites from 2014

It's that time of year again...
I have to admit, I skip all the news, movie, book and other media year end reviews but when it comes to food, I say "bring it on" !!

Here are a dozen of my favorite recipes from this past year.
I hope that at least one of them inspires you.

1) Hippocrates Soup, this soup would make a great hangover cure ;-)

2) This French lentil salad was inspired by our trip to Paris this spring.

3) Making my own tahini, sesame butter was one of my goals for 2014, I did it !!

4) I am still amazed by this very simple ice cream recipe.
In fact I have been using it to make my seasonal peppermint ice cream.

5) One meal on our summer road trip inspired these Texas barbeque beans.

6) Homemade Baklava is truly the best.

7) Apple Molasses, so simple, yet so tasty.

8) Grilled Flank Steak, you can use other cuts like flat iron or bavette. This has become a regular request at our house.

9) Minestrone soup is one of the first soups I ever made. It's so versatile.

10) Roasted Winter Squash, we have been eating it a lot this fall.

11) Smoked Pecans: these tasty treats were another inspiration from our Red Hot Red Stick Summer Road Trip. They get rave reviews as holidays gifts too.

12) Last by not least, my most recent post: Vegetable Wellington !!

HAPPY NEW YEAR !!!

Vegetable Wellington, great NYE dinner.

If you hosted both Thanksgiving and Christmas dinner like I did, you may not want to cook for New Year's Eve. I have already made reservations at my favorite country French restaurant, Cafe Sparrow.

However, if you are feeling adventurous, this vegetable Wellington is a show stopper. It is tasty and not too hard to make. A lot of the prep can be done ahead of time. Right now stores should still carry puff pastry. In some places it is considered a holiday item so I stock up. If you want to make it vegan you can use filo dough instead, it is slightly trickier to work with.

I had this dish a number of years ago, prepared by my friend, Laurie. I was so impressed. Recently I asked her for the recipe, by then she had moved on to an entirely plant based diet. She couldn't remember where she got the recipe. Undaunted I looked online but without the benefit of the name of the dish, I searched and searched, finally I just decided to reproduce it from memory. I loved what I came up with, then a month ago she found what she thought was her original recipe.

I still think I like my rendition best ;-)

Laurie's Vegetable Wellington

Ingredients

1 package puff pastry
1 egg
1-2 cups grated cheese, Parmesan or cheddar or jack
2 cups cooked mushrooms
1 cup steamed greens, spinach or chard
2 cups sliced and steamed carrots
1 cup sauteed onions
1 cup sauteed bell peppers

1) I have found that the best way to work with puff pastry is to defrost it in the fridge. That way it takes only minutes out of the fridge to be ready to use.

2) It's important to get all your vegetables ready ahead of time. What vegetables you use is very flexible as long as you cook most of the moisture out of them so your puff pastry doesn't get soggy.

3) Beat one egg with a tablespoon of milk or water. The egg wash also helps to keep the puff pastry from getting soggy.

4) Preheat your oven to 400 F. Line your loaf pan with parchment paper, and spray with cooking oil.

5) Once you remove the puff pastry from the fridge and its packaging, you will want to work fairly quickly. You want to line the pan carefully with puff pastry and brush it with egg wash. You can see it doesn't have to be perfect but do mash the seams together.

6) Now you are ready to layer the vegetables. I suggest putting the carrots on the bottom instead of something wetter like the greens or mushrooms, otherwise I just layer them for nice color contrasts.
I sprinkled the cheese between some of the layers.

7) Now cover  with your last piece of pastry, crimp the edges together and paint with the last of your egg wash and make some slashes across the top.

8) Bake at 400 F for 40-50 minutes until the crust is golden brown. Remove from the oven and then remove from the pan once it cools enough to handle. Allow to rest another 5-10 minutes before slicing. Serve with a large green salad, hearty soup or meat dish. I have to say if you have leftovers, you are lucky, it is great the next day gently warmed in a toaster oven.

Last minute gift ideas !

This morning I am in my kitchen making infused olive oils and vinegars.
These will be some lovely gifts for family and friends.
I have posted about both of these already this season.

Just in case you want some more easy food gift ideas, here is a post that will get you started.
It includes granola, fruit syrups, ice cream toppings and more !!

My next project this morning will be some Christmas cookies !!

Roasted Winter Squash: or my attempt at pumpkin bouranee.

My dad and I used to go out to lunch at a lovely local restaurant: Laili.
They serve a dish called pumpkin bouranee, chunks of orange winter squash roasted and served with a yogurt sauce. I love this dish and it looks so simple but the recipes I found online seemed a far cry from what I was eating. No recipes, no problem, I will make up my own and I have. It is not an exact replica but I love it anyway.

Laurie's Roasted Winter Squash

4 cups butternut squash, baked and cubed
3 tablespoons olive oil
2-3 cloves garlic
1 tsp. smoked paprika
1/4 tsp.coriander
1 tsp salt
1/4 teaspoon fresh ground pepper

1 cup plain Greek yogurt
2 sprigs fresh mint, chopped

1) All the recipes I looked at, had you peel the squash before you cooked it. Do you know how hard and dangerous that is ?? My simple solution is to cut the squash in half and roast it first.
Put foil in your baking pan and over the squash as well. Bake at 350 for 1 hour.  The squash should be done but not over done or too soft since you are going to roast it again. You should do this ahead of time. I like to do it in the morning so it warms up the kitchen.

 2) Now your squash is so much easier to peel !! Cut it into inch size chunks and place into a bowl.
 3) I like to grate my garlic with my micro grater, you can mince it instead if you prefer.

4) In a small bowl mix together the dry spices, salt and garlic.

5) Toss the squash with olive oil, then with the spices to coat.

6) Place on that same foiled baking pan.

7) Cover and bake at 350 F for 30 minutes.

8) Serve with yogurt and mint.

This makes a great side dish and is very good leftover.

Smoked Pecans and other nutty treats.

This summer while on a road trip to Baton Rouge, Louisiana, we drove through eastern Texas, land of pecan orchards. Of course we stopped at a roadside stand to sample their wares. That was when I discovered smoked pecans and knew I had to try to reproduce them. They are not actually smoked but instead coated with a smokey, salty combination of herbs and spices.

Here's the recipe I created.

Laurie's smoked pecans.
Ingredients
8 cups pecans
1/4 cup melted butter*
3 tsp. salt
1 tsp paprika
2 tsp smoked paprika
1 tsp garlic granules
1 tsp Chipotle pepper powder

* You can replace the butter with olive oil.

1) Preheat oven to 300 degrees. Line a baking sheet with parchment paper.
2) In a small bowl mix the salt and spices together.
3) Melt 1/4 cup butter.
4) Pour the melted butter over the pecans to coat them well.
5) Sprinkle the spice mixture and toss to coat again.

6) Spread evenly onto the prepared baking sheets.

7) Bake for 30 minutes, stirring once.
8) Allow to cool before storing.

I made up two other savory nut recipes, the directions are the same as above.
Nuts make great gifts, holiday appetizers or snacks for TV time on the family couch ;-)

Laurie's Curried Nuts

Ingredients.

3 cups almonds
2 cups pecans
2 tablespoons melted ghee *
4 teaspoons curry powder
3 teaspoon salt

* You can use melted butter or olive oil instead.

Follow steps 1-8.


Laurie's Roasted Nuts with Herbs

3 cups almonds
2 cups pecans
2 tablespoons olive oil
2 teaspoons dried rosemary,
2 teaspoons dried oregano
2 teaspoons ground pepper
1 teaspoon dried thyme
1 teaspoon ancho chili powder or cayenne*
1 teaspoon salt

* If substituting cayenne use 1/2 teaspoon unless you want them hot.

Follow steps 1-8.

Snack mixes as gifts.

 

Here are two very simple snack mixes that make nice stocking stuffers, hostess gifts or office offerings.

This first one is a gourmet trail mix. I was inspired by a funny incident in a Survivor episode. A player hoarded trail mix after a reward, it turned all the other players against her when she was discovered. One of the players of my Survivor Challenge won reward that episode. In keeping with the theme her reward was this gourmet trail mix. Now I know that the term "trail mix" may have a leave a bad taste in your mouth ;-) This version is so upscale and has no carob, raisins or colored pseudo candy. In fact after making for that reward, I had to make some for myself it was so fun to have around.

I use whole cashews, dry roasted almonds, honey roasted peanuts, dark chocolate covered almonds, large coconut flakes,  whole dried cranberries, dried apples, dried pears, dried apricots. I like to cut the fruit in half or quarters. The apples and pears are from my own yard.  The mixture lends itself to being creative. Fill a pint canning jar, add a bow and label, instant gift !

Or if salty is you thing try this addictive mix.

It's made up of all those salty things you love.

I get mine at Trader Joe's but I am sure any other grocery store with a bulk section will work too. Just  be sure to make enough for yourself ;-)

Next up: smoked pecans and curried nut mixes.

Homemade Spice Blends

In keeping with my promotion for homemade gifts, here are some great spice blends you can put together in under an hour: chili powder, pie spice, curry powder, ranch dressing mix, jerk spice, Moroccan spice.

Most "Whole Foods" type grocery stores sell herbs and spices in bulk, they may even have the decorative containers to put them in. Or try Cost Plus or Ross for containers.

Make your own label, add a simple recipe and you have a great gift you made yourself !
















Make your own label, add a simple recipe and you have a great gift you made yourself !

Infused vinegar: another very simple gift idea.

You already know how I feel about homemade gifts.
Infused vinegars are about as easy as it gets.
They are great in salad dressings, sauces, marinades or on steamed greens.
Use fresh, frozen or dried fruit, fresh or dried herbs.
They can be made with white, wine, apple cider or balsamic vinegar.
I have one niece who loves them. This year for her gifts I am going to try combining fruit and herbs, mandarin with rosemary ( I'll go very light on the rosemary) and strawberry and thyme.
I'll let you know what it comes out.

Holiday Gift Ideas: Infused Oils.

There are so many reasons to make your own holiday gifts.
Or buy them from local vendors and artisans.

First off you will spend less time in those horrible big box stores, fighting the crowds to buy useless merchandise from China. Don't get me started.
Secondly, my guess is most of the people on your list really don't need a lot more things to dust, return or regift to their in-laws ;-)
Thirdly it's fun.
Fourthly it's more personal.
Fifthly it's less expensive.

Everyone has to eat and it's so easy to personalize food gifts to accommodate any allergies or preferences.
And it doesn't need to take a lot of time.

Here's a simple one to start with: infused oils.
Even if you don't cook much, infused oils can be used in salad dressings or served with a crusty French bread. 

Every few days I will post another simple homemade food gift.
Next up, infused vinegars !!

Thanksgiving in two days: more ideas for your table.

I was looking through previous post about Thanksgiving and found the one about my favorite yams.
I love this yam dish, it is so good and easy. The post is rather clever too if you have time to read it.

 I've already covered stuffing and cranberry sauces.  What about other side dishes ??
We live in the biggest Brussel sprout growing area in the country here on the central California coast, why not try my pan fried Brussel sprouts  or my roasted broccoli and Brussel sprouts?

Here is another website with 101 Thanksgiving side dishes in case you need or want more inspiration.

Finally the second most important part of any Thanksgiving day menu ( after the stuffing)...Dessert !!

This will be the first time that I can remember that we will not be having pie for dessert.
My brother is making a pumpkin cheesecake, he makes great cheesecakes.
While I don't have his recipe, here is a pumpkin cheesecake recipe I love.
He is also making fudge !!

Back to pies, in my family multiple pies were a requirement.
Pecan pie , pumpkin pie, a berry pie, maybe apple, pear or occasionally a small mincemeat for my dad.
Pies are another thing you can make a few days ahead.
For pumpkin pie, the spice flavor deepens, berry and other fruit pies have time to set.
If pies are too much for you, bake some apples or make a fruit crisp. 

I have a friend who can't abide pie or any cooked fruit. For her I would go with a pumpkin cake,  gingerbread or my ginger cake with warm caramel sauce. All of these cakes can be made ahead of time or give the recipe to someone else and have them bring dessert !!

I have so much to be thankful for in so many part of my life.
I hope you enjoy the time you spend on Thanksgiving with friends and family.

And remember in the words of the immortal Miss Piggy: Never eat more than you can lift !

Let that bread get stale !! Another Thanksgiving Day tip.

Whole wheat sourdough.

Cornbread

Here is something very easy you can do ahead of time for your Thanksgiving meal.
Let that bread get stale !!

I realize that I am making the assumption that you will be making your own stuffing and not using the stuff out of the bag or box. You do know that the packaged stuff is just stale bread cubes with salt and a few seasonings ??
Just like cranberry sauce it is so easy and so much better to make yourself.
If you are pressed for time and can't do all the vegetable prep required by the recipe below, keep it simple and just use bread and seasonings.

In years past we were required by tradition to have TWO kinds of stuffing, a cornbread stuffing of my sister's recipe and a traditional bread stuffing.
I will admit that stuffing is probably my favorite part of the meal, so I never minded.

Last year when we were doing the whole meal for only four of us, we decided to make up a hybrid.
This stuffing has both cornbread and whole wheat sourdough.
It is amazing !! And definitely satisfied all my stuffing needs.

This weekend I will be making the cornbread and cubing the sourdough and allowing both to sit out and get stale.

You could even saute all the veggies that go in this recipe and set them aside until T-day or the day before.

Here is a list of what goes in that stuffing.

1 8X8 pan of cornbread, cubed and staled
1/2 loaf of sourdough whole wheat bread, cubed and staled
3 cups broth, vegetable or fowl
6 tablespoons melted butter
1-2 tablespoons olive oil
1/2 chopped red bell pepper
small onion, chopped
2 celery stalks, chopped
1/4 cup chopped fennel bulb ( optional)
3/4 cup chopped tart apple, Granny Smith or Pippin
1 1/2 cups chopped mushrooms
fresh sage and thyme sprigs
1 teaspoon salt
1/2 teaspoon pepper

Here's the recipe.

Thanksgiving: the countdown. Start with your cranberry sauce.

For us foodies, Thanksgiving is the best holiday of all. A holiday that's sole and soul purpose is sharing a magnificent meal with people you love or are related to, both if you are lucky.

It's hard to believe Thanksgiving is next week !! How did that happens ?? 

Don't panic yet, unless you haven't made your plane reservations or you are still hoping to paint your house before the family arrives, then you have permission to panic.

If you are hosting the Big Dinner there are plenty of things you can do ahead of time to get ready.
It's great to be able to check things off your list.
First you need to make a list...and delegate as much of the work as you can.

Over the next week, I'll post more of my Thanksgiving recipes and tips.

Today I made my cranberry sauce, it took me all of 20 minutes total and 15 of those minutes were cooking time. IT IS SO EASY !!

Here is a previous cranberry post with some other fun variations.

This year I made it with some of the mandarins from my sister's tree. They are seedless Satsuma mandarins, so sweet and flavorful, you can use tangerines instead or one orange in place of the three mandarins.
Bob licked the pan when I was done and pronounced it excellent. I hope it last until next week ;-)

Cranberry Sauce with Mandarins

Ingredients

8 ounces cranberries*
1/2 cup water
2/3 cup sugar
3 peeled and chopped mandarins
1 tablespoon chopped mandarin peel

* If your bag of cranberries is 12 ounces, use 3/4 cup water and 1 cup sugar.

1) Peel and chop three mandarins or tangerines, remove any seeds.

 2) Chop some mandarin peel to make one tablespoon.

3) Place a saucepan 1/2 cup water, 2/3 cup sugar, 8 ounces of fresh cranberries and the citrus and peel.

4) Stir to dissolve the sugar, bring to a boil.
5) Allow to simmer for 10 to 15 minutes until the cranberries have softened.
6) That's it, store until the big day.

Now wasn't that easy ;-)

This weekend: In the Garden Art Show and Sale !

This is a great event and most likely the only sale I will be doing this year.*
 We have a nice variety of artisans with four new folks joining us.

Here are a few of the things I will be selling:

Lavender dryer sachets.

 Simple soaps.

 

Gourmet food treats. Come by to sample the jams and almond toffee !

  

Photo cards for all occasions. Mention this blog and get a free card !!

Body butter and other fun bath and body products.

 We serve hot tea and refreshments !
It's a relaxed way to start your holiday shopping.
Hope to see you there.

* If you can't make this show you can still put in an order by using my price page or set up your own personal shopping appointment. I am happy to deliver locally.