Lamb in Red Wine Cherry Sauce

6 lamb loin chops

salt & pepper

1/2 cup red wine

1/2 cup  sour cherry juice, no sugar

1/2 cup beef broth

1 Tb garlic, crushed

1 TB herb de provence

2 TB honey

1 TB balsamic

1/2 cups dried cherries

In a Dutch oven with some olive oil , season on both sides and sear until golden.  Add remaining ingredients. 

Place in 350 oven for 90 minutes, take off cover in last 10-15 minutes, rasining heat to 400 to reduce some of the liquid.

*  I added a dollop of butter in the last 15 minutes in the oven.

Enjoy Every Bite !

Asian Chicken Lettuce Wraps

Asian Chicken

1 lb ground chicken

1/2 cup of lite soy sause

2 TB sweet soy sauce

1 TB sesame oil

1 TB minced ginger

1 TB minced garlic

fresh cracked pepper

8-10 mushrooms, chopped

Bib lettuce

2 green onion

In a pan, on medium high,  with some sunflower oil, add ground chicken.  Add the soy sauce, sweet soy, sesame oil, ginger, garlic.   When almost cooked, add mushrooms, saute 5 minutes more.  Add green onions when chicken has completed cooking.

Hoison Sauce

1/2 cup hoison sauce
1 tsp ginger
1 tsp sesame oil
2 TB honey
2 TB pineapple juice or orange juice

Add all ingredients in a small pot, heat thoroughly.
Taking one whole bib lettuce leaf, place  about 3-4 TB of chicken mixture in center, drizzle with hoison sauce, wrap it up to keeping the  ingredients  tucked inside and enjoy this light delicous dish !  Doesn't leave you feeling heavy and over stuffed !

Note *  I have used iceburg lettuce for this as well, tasted just as good.

Enjoy Every Bite !

A Table for Two at Mill Bay Coffee Co.

A jewel of a coffee house ! Mill Bay Coffee & Pastries.




My husband and I walk in and I say to him, “I love this place !” and I see “my” new niche, by the front counter in a corner, tucked away from the rest of the room...a table for two. The coffee house is very charming, somewhat of a French country style, lots of creative art decorating the room. Each wooden table is different and it feels “like home” here - I feel at home here.

I place an order for a decaf-latte-little foam-grande and then wander the room. Joel Chenet, along with his wife, Martine (both from France) preside over Mill Bay Coffee & Pastries and Monsieur Chenet is a well accomplished Chef and has headed many restaurants. Martine, I have read is also involved in the food industry. Numerous certificates and awards adorn the room. There is a newspaper article clipping near the counter with Mr. Chenet pictured with Alton Brown from the Food Network, I believe Mr. Chenet was participating in a food festival in Monterey , California.

My latte is heavenly, a fine roasted Alaskan coffee...I ask what brand I am drinking...Three Sisters decaf. I get a cranberry scone and my Husband gets a piece of Apple pie. OK, let me say this....even though my husband doesn't cook (when he does, it's great) he can be a critic when it comes to food and the one thing he is very critical about is apple pie. In the twelve years we have been together he has yet to have had a good apple pie. His complaints – too runny, too dry, apple pieces to big or thin, dry pie crust, no flavor. We take a seat and he takes a bite of his apple pie... he really likes it and says it's the best apple pie he has tasted. He likes the pastry crust and there is no “runny- syrupy filler”. I try a bite – he's right. It is probably the best apple pie we have had. The pastry crust is wonderful - sweet, flaky, moist. The apple filling also has fantastic flavor, perfect size apple pieces. Finally, a great apple pie. My cranberry scone is the best scone I have ever had. Melt in your mouth, almost like short bread with the right amount of sweetness. I will be comparing every other scone from this day forward to the scones at Mill Bay Coffee.

I took some photos of the coffee house before we leave but as we passed by the dessert display case I couldn't resist taking a photo or resist taking home a treat. We decided on a colossal Salmonberry Coffee cake which looks like a huge muffin. Later, after dinner, we enjoy the coffee cake... delicious, sweet, moist and tart clusters of Salmonberry.

We have been to Mill Bay Coffee several times over the Summer... my husband always gets the oatmeal with fruit compote and really enjoys it. The oatmeal is unlike any oatmeal I have had before, a wonderful home made taste, thick and not soupy like a lot of oatmeal I have had. It is served with maple syrup, brown sugar and a mixed berry compote (this makes it !)

I usually get the Breakfast Muffin ...hmmm good . A big, moist muffin with bits of ham, sausage, cheese and chunks of potato. Filling and satisfying. I have also tried the Viking crepe... with smoked Salmon, not with big chunks of Salmon but whipped into a a creamy dill sauce and pieces of potatoes throughout. Very good !

A Table for Two

Our Summer here in Kodiak is coming to a close. We have one more day here.... one more latte.

My Big Fat Greek Addiction ! Fasolakia Yiyantes Sto Fourno

"Oven baked giants beans" - I never would have guessed this would be one of my favorite things to eat.  I could have a day of just eating these and would be completely happy.  They are great as a side dish but I love them topped on top of grilled rustic bread and then drizzled with oilve - promise, you're going to love them !

1lb dried lima beans
1 cup of diced carrots - about two medium carrots
1 cup of diced celery - about 2 stalks
4 garlic cloves, crushed and chopped
2 can chicken broth
1/2 onion, diced
3 bay leaves
1 cup diced tomatoes, ( I used canned)
3 TB tomato paste

1/2 cup fresh parsley, chopped
2 TB dill, generously (I used dried) use fresh if you have it
2 TB smoked paprika

1/2 cup olive oil
Kosher salt & Cracked fresh pepper

How To :

Rinse beans.
In a pot, add beans  and just enough chicken broth to cover beans.
Add celery, carrots and bay leaves.  Bring to a boil, reduce heat to medium and  simmer for about 30 minutes until beans are tender. RESERVE LIQUID

After 30 minutes :
In a dutch oven or deep baking dish (not glass), over stove,  add 2-3 TB of olive oil and saute onions and garlic for about 3-4 minutes until onions are tender.   Add  the tomato paste, smoked paprika and blend with onions.  Then add parsley, dill.

With a slotted spoon, add the beans, carrots, celery and bay leaf from the other liquid pot.  Incorparate all the ingredients.  Then add enough liquid to just cover the beans.( approx 2-3 cups)
Drizzle with 1/2 cup of olive oil.

Bake in the oven, 375f,  for about 45-50 minutes.  Check a bean to see if it tender and to your liking.

Grill some rustic bread  on both sides - grilling the bread gives it a great flavour.

Top with some of the beans and drizzle with olive oil.

ENJOY EVERY BITE !

Peach, Pear & Ginger Sangria - Refreshing taste of Summer

I Bottle of Spanish white wine

1/2 cup peach  schnapps

1/2 cup pear liquer

1/4 cup Grand Marnier or Triple Sec

1 peach, diced

1 Barlett pear diced

2 limes, quartered
1 cup orange juie or peach juice ( I have used mango juice before as well)

about 1/2 cup Ginger syrup * you can add as much or little as you like, I like is sweeter so I added a little more than 1/2 cup.

Ginger syrup :

2 cups of water

1 cup sugar

about 8-10 slices of fresh ginger.

In a pot over medium heat, combine the suagr and water  and heat until the sugar disolves. Add slices of ginger. Let stand at least an hour or over night.

Combine all the fruit and liquors in a glass jug, along with the ginger syrup.  Chill for a few hours.  Pur over ice and enjoy !

Cheers !

Rhubard Crumble

I remember going to visit my Grandmother when I was growing up and the front yard had rhubard bushes on the side of the house. My sister and I would break off long leaf stems of rhubarb and dip  the ends in little bowls of sugar and giggle becasue it was so sour !  Those days, the rhubard was free, just today I paid $7.99 for a pound of rhubarb but worth every penny to bring back some memories of  visits to "mom's " house.

Ingredients

4 cups of diced rhubard
1/2 cups sugar, mix in 1 TB of flour with the sugar (as thickener)
2 Tb fresh lemon juice (or bottles is fine)
 * I put little dots of cold butter over top of rhubard ( everything is better with better)

Toss the diced rhubard with sugar, flour and lemon juice.  Spread out on a  baking dish - I used a smaller on so the rhubard would almost come to the top of the dish.

Crumble :

1/2 cup rolled oats

1/2 brown sugar

1 tsp cinnamon

1/2 cup sliced almonds

1 stick butter, melted

Mix all the ingredients together  until mixture is blended well with the butter.

Sprinkle the crumble mixture over top  of the rhubard

Bake at 350 oven for 30-40 minutes until the crumble mixture is golden and the rhubard juice starts bubbling through the top of the crumble.

Serve with a good dollop of vanilla ice cream.

Enjoy Every Bite

Burger Time - Avocado BBQ Beef Burger !

It's that time again... time for another great tasting burger !  Playing with burger flavors one evening for dinner I came up with this one that I've named ' Avocado BBQ Beef  Burger'.  The balsamic carmelized oinion mixed with the creamy gorgonzola and avacado made for great eating !  Hope you enjoy as much as I did.  This one is a keeper.

Avocado BBQ  Beef Burger

                                                               1/4 lb of ground beef

Montreal Steak Seasoning - a sprinkle

Smoked Gouda cheese

Sliced avocado

half red onion, 2 TB balsamic vinegar, 1 TB olive oil

2-3 TB goronzola cheese

BBQ sauce - your favorite

one fresh bakery onion bun

Form the ground beef into a patty, sprinkle with the Montreal Steak Seasoning.  Grill or fry until it's done to your likeness.   When the beef is cooked, spread a little mayo on  the onion bun, then sliced Gouda, then sliced avacado.  Place beef patty on top of the avacado, top with carmelized onion, a squirt of your favorite BBQ sauce and top that with gorgonzola cheese.  Voila the Burger !

**  Carmelized onion - slice the red onion, place in a pan with the balsamic vinegar and olive oil until the  vinegar has reduced and the inions become translucent and carmelized.

ENJOY !!!

Bourbon Braised Short Ribs with Mustard Glaze

This is a succulent beef dish.  The short ribs are so tender, juicy and full of flavor.  The carmelized savoy cabbage compliments the dish quite nicely and a smooth creamy finish with the polenta.  Very comforting. Lots of steps but worth every one of them.

Beef Short Ribs :

2  tsp Thyme

2 tsp Rosemary

3 TB Paprika, sweet

2 TB dry mustard, Coleman's

1 tsp kosher salt

1 tsp cracked black pepper

About 2-3 lbs of boneless short ribs

In a bowl, combine all ingredients  (except beef) and

coat  the short ribs, let stand for about one hour.

After one hour, sear on all sides until crispy brown on outside.

Braising Liquid :

2-2 1/2 cups of beef broth

1/2 cup Bourbon

2 TB coarse dijon mustard

3 TB molasses

2 garlic cloves.

Mix all ingredients in a bowl.

How To :

Place the seared beef short ribs in a brasing pan or dutch oven,

along with all the braising liquid.

Over low heat on the stove, cook one hour

 covered, adding more broth if needed but maintain

1" of liquid when done.

** This dish can also be finished in the oven in a 300 oven temperature.

When  you are done preparing the beef short ribs for cooking, get started on the carmelized savoy cabbage. 

Carmelized Savoy Cabbage

1 Savoy Cabbage, shredded

3 TB olive oil

1/4 lb of pancetta or bacon ( about 5 slices)

1 garlic clove

1/4 chicken broth

small sprig of Rosemary, needles removed, chop

Salt & Pepper

4 TB white wine

3 TB butter

How To:

In a pan with the olive oil, add pancetta, garlic and rosemary,

sautee for about 3-4 minutes.

Add the shredded cabbage, salt, pepper, wine, chicken broth.

Toss and coat.

Cover and cook over medium heat for about 45 minutes

Add more Chicken broth if needed.

Uncover, add 3 TB butter and cook an additional 15 minutes

 until carmelized, toss to carmelized all cabbage.

In the last 10 minutes of cooking the cabbage and the beef short ribs, get started on the polenta - this is a quick  dish and willl only take about 10 minutes.

Creamy Mascarpone Polenta

 4 cups chicken broth

2 TB olive Oil

1 cup polenta

3 TB butter

3 TB cream

about 4-6 TB Mascarpone cheese

fresh grated parmigiano reggiano

In a pot,  with olive oil, bring the 4 cups of broth to a boil. 

Reduce the heat to medium and add polenta,

stirring frequently.

Cook for about 5-8 minutes until the liquid has been absoorbed.

Add the mascarpone cheese, parmigiano, butter and cream

until the polenta is smooth and creamy.

Adding more cream if too thick... and a little more butter

wouldn't hurt anythng  :-)



Plate It :

On a pretty plate, plate a generous dollop of the creamy polenta

then some of the braised short ribs and then  top with

some of the carmelized Savy Cabbage.

ENJOY EVERY BITE  !



Sesame Seared Ahi Tuna with Fennel, Pear Salad

1 Forelle pear, cut in half, cut very thin slices

fresh pomegranate seeds

1 Fennel Bulb

3 TB tangerine, juices  (* or other orange)

1 TB Ponzu sauce

1 TB tupelo honey (* or other honey)

1 Ahi Tuna filet

 About 2 TB black sesame seeds

About 2 TB white sesame seeds

cracked black pepper

HOW TO :

Cut Fennel in half and slice very thin, like shave.  Mix the Tangerine juice,

ponzu and honey together.  Toss in Fennel.

Coat tuna with the sesame seeds  and sear tuna in a pan  on both

 sides for about 2 minutes per side.

Use a medium high heat.

Take off heat and cut into slices.

PLATE IT :

On a plate.. fan out pear slices, lay slices on the tuna on top

of the pear.

Place some of the fennel on the side, sprinkle some pomgranate seeds

and drizzle any remaining citrus dressing over

the plate.

Very refreshing !

Chicken Barley Soup with Parsley Dumplings

What is better than a warm bowl of soup  on a chilly Winter's evening?  One that has dumplings !  It's strange for me to write Dumplings because I grew up knowing these fluffy pillows of flour as Doughboys.  Regardless of the name, nothing can warm  the tummy than this  creamy thick bowl of goodness.

Ingredients :  (for 2-3 people)

3 chicken drumstick

2 chicken breasts
3 can chicken broth
1 cup water

1/2 barley
1 tsp fresh Thyme
1 Bay Leaf
2 celery stalk, chopped
2 large carrots, diced
12-14 baby red potatoes, quartered
1 Tb fresh garlic, minced

3 Tb fresh chopped Parsley

French Gray Sea Salt

Fresh Cracked Pepper

In a large pot, add chicken pieces and chicken broth, Bay Leaf and Barley Over medium high heat, cook chicken about 35-40 minutes until chciken is cooked through.

Remove chicken from pot. Set aside until the pieces cool off somewhat, enough so you can take of the meat from the bones.  Shred into bite size pieces.

To the pot add potatoes,  carrots, celery, thyme and parsley.  Cook for about 15 minutes. Add chicken back into the pot.  Reduce heat to a simmer.

*If the broth has reduced too much, you can add more chicken broth.


Meanwhile make the dumplings, this is what you will need :

1 cup flour
1 1/2 T Baking Powder
1/2 tsp salt
3 TB cold butter
1/4 milk
Parsley

In a bowl combine flour, baking powder and salt.  With a pastry cutter or fork, cut butter into the flour mixture until crumbly, add the parsley.  Add the milk and blend all ingredients until it forms into a ball.  Pinch off each piece and form into 6 large balls.  With a spoon, lower the dumplings into the soup, cover and cook for about 15-20 minutes until the dumplings float and are big and fluffy. 

* check center for donesness is necessary.

Enjoy Every Bite !

Thick Creamy Hot Chocolate with White Chocolate Marshmallow Cream

On  a trip to Italy,  one of the places I visited was the beautiful Renaissance city of Florence.

An overwhelmingly stunning place that will leave  lasting memories for anyone who appreciates the arts, culture and the Italian lifestyle.

   I walked through narrow passages  that unfolded into beautiful piazzas and into one of my favorite places - Piazza Della Signoria. 

This piazza is famous for it's outdoor museum -  home to Michelangelo's "David", the 'real' David

 being in the Accademia of course.

  Restaurants, cafes, artists and tourists decorate this lovely piazza.  Piazza Della Signoria   is

 where I had my first real hot chocolate - Cioccolata Calda ! 

The hot chocolate that most of us are use to here in North America is a  watery  hot mug of

chocolate made from  powder  in a package, that we take little sips of.

The hot chocolate in Italy is best enjoyed with a spoon because of it's thick , creamy custard like consistency.

I wanted to try to create this thick and blissful drink at home

  to remind me of my days in Florence.

Ingredients :

1- 4oz 60% cacao bittersweet baking bar 

1 cup semi sweet chocolate chip

1/2 cup whipping cream

1 cup whole milk

1-2 TB cornstarch, arrowroot or tapioca

* I used Ghiradelli chocolate

In a pot add all the ingredients and heat on low until chocolate

is melted and smooth.  Add the cornstarch. Heat until the chocolate thickens.

For the White Chocolate Marshmallow Cream, in a pot on low heat melt 1- 4oz white chocolate baking bar, add 1 TB cream and 1 cup of small marshmallow.

Heat until the marshmallow melts down and is blended with the

white chocolate.

Pour the thick hot chocolate in your favorite mug,

spoon some of the marshmallow goodness

over top and enjoy !

Cranberry Orange Sauce & Cranberry Pine Nut Stuffing


The holiday season is approaching and two of my favorite things I look forward at dinner are the cranberry sauce and the stuffing.... or dressing.  Not just traditional holiday sides, but these bring me comfort as much as the roast turkey itself. These two recipes have been my two traditional holiday sides dishes for the pass ten years, I hope they become a favorite of yours as well.




Cranberry Orange Sauce

    1 package of fresh cranberries
3/4 cup pomergrante juice
1/4 cup of water
3/4 cup of sugar
zest of half an orange


In a pot, add all ingredients and cook over medium heat
until the cranberries start to pop, about 10-12 minutes.
Reduce heat to low and simmer for about 5-7 minutes.
Turn off heat.  Transfer to a bowl.
Chill. 




Cranberry Pine Nut Stuffing

1 large box/package of  dried bread cubes
( 12 OZ 0r 340 grams) or your own homemade croutons
 2 small potatoes, cooked, cool and peeled
2 celery stalks, diced fine
1/2 onion, diced fine
1/2 cup dried cranberries
1/2 cup pine nuts
3 TB of dried herb  mixture for stuffing
OR
1 TB Summer Savory, 1 tsp Thyme, 1 tsp  powdered sage,
1 TB Parsley, 1 tsp Rosemary
1 TB onion powder, 1 tsp salt & pepper
1 can of chicken broth ( more if it's too dry)
1/2 cup chilled butter, broken into bits




* Note you can make your own bread cubes by cutting up crusty
day old bread or sliced bread, left out to harden & then cut up.
About 8-10 slices, 1/4 inch thickness. ( I used a baquette)




Roughly chop up the potato and put in large bowl.
Add the vegetables, cranberries and pine nutes,  herb mixture
and the bits of chilled butter.
Mix until combined.
Add the chicken broth and  mix until
the chicken broth is absorbed into
the bread mixture.  
 You should be able to tell there is liquid in it, but not soaking
Stuff into a turkey or into a baking dish for dressing.


* If  mixture seems to dry, add more chicken broth.


Cook until the turkey is done or if cooking in a baking dish,
bake until golden and crisped top.


About 35-45 minutes.

 Enjoy Every Bite !

Pumpkin Cheesecake Pie with Maple Cinnamon Whipped Cream



Pumpkin Cheesecake Pie

For Thanksgiving dessert, I couldn't decide betweem a Pumpkin Cheesecake 

or Pumpkin Pie, so I decided to make a pie and add cream cheese.

The Maple Cinnamon whipped  Cream is fantatstic with it !







INGREDIENTS :

1-16 oz can of 100% pure pumpkin
1 - 8 oz package of cream cheese
1- 14oz can of sweetened condensed milk
2 tsp of cinnamon

1 prepared deep dish pie crust

* I am not a baker, therefore store bought pie crust it is.. if this is taboo for you, by all means, impress your guests with a homemade crust.

In a bowl combine all ingredients, fill the pie crust and bake at 350 oven for 60 minutes.

Maple Cinnamon Whipped Cream

1/2 pint (236 ml) of whipping cream
1/4 cup maple syrup 1/2 powdered sugar
1/2 tsp of cinnamon

In a chill bowl, add all ingredients and using a hand mixer whipped the cream until soft peaks form.

Chill.

ENJOY EVERY BITE !

Lamb Tagine & Couscous

I have had my Tagine (clay pot) for over a year... maybe longer. I thought it was about time I made something in it ! I love Moroccan food and love lamb. Here it is - my first tagine !

INGREDIENTS :

1 lb lamb chunks

1 onion

1 Tb mince garlic

1 tsp cardamon

1 tsp ginger

1 TB tumeric

good pinch of saffron

1 Tsp cumin

2 TB paprika

1 TB cinnamon

1 can diced tomatoes

1 cup chick peas, cooked according to direction on package. 

1/2 cup chopped dried apricot

Small bunch cilantro, chopped

1 cup chicken broth

1/2 cup preserved lemons chopped, sliced (optional but adds a unique flavor)

salt and pepper

olive oil

HOW TO :
In a pan with olive oil. Add lamb and brown on all sides. Remove and set aside.
* I heated the ingredients on a pan on stove and not in the tagine.. I love my tagine and didn't want to risk having it break on an open flame. I'm sure it would have been OK.
In the tagine or in a pan that browned the lamb, add onions, garlic and all the spices. Cook for about 2-3 minutes. Add the tomatoes. Mix.
In the tagine, add the lamb and the spice tomato mixture.
Add remaining ingredients - chick peas apricots, cilantro, chicken broth, lemons, salt and pepper
Cook in 350 convection oven for about 90 minutes or until lamb is tender and sauce has thicken.


Couscous :
Plain couscous, cooked according to package - Boil water, turn off and add couscous , then add 1/2 cup currants, 3 TB taosted pine nuts, 1/2 tsp cinnamon, 2 TB butter, 1 TB olive oil. Mix and Cover. When ready to serve - fluff with a fork.

CONFESSION :
I used canned chick peas because making the lamb tagine was an impulsive dinner.  In planning ahead of time... go for the dreid chick peas !


Enjoy Every Bite !

Chorizo Stuffed Squid in a Tomato Paprika Sauce

I really enjoyed this dish... the spiciness of the chorizo and the sweetness of the raisins worked well together. The tomato paprika sauce was so yummy.. the anchovy paste really make this sauce complete... yes ! Anchovy! The idea of cooking squid always intimidated me because over cooking it will make it rubbery and chewy but it wasn't a problem with this dish.
For Squid

2 - 8 inch whole squid, cleaned

1/4 cup raisins, chopped

1/4 cup pine nuts

3/4 cup plain breadcrumbs

4 TB olive oil

1 TB minced garlic

1 cup ground chorizo

2-3 TB chopped parsley

2 eggs

1/2 cup parmesan cheese, shredded

Sauce :

1/2 onion, fine diced

3 TB olive oil

1 TB minced garlic

1 cup tomato sauce

1 cup diced tomatoes

1 tsp red pepper flakes

1-2 TB anchovy paste ( I like it so I used 2 Tb)

1/2 cup red wine

2 TB paprika ( I used 1 Tb of smoked and 1 Tb sweet )

zest of half lemon

In a pot over medium heat, add olive oil and onions, until translucent.

Add remaining ingredients. Simmer for about 30 minutes.

How To : Chorizo mix

Mix all the Chorizo ingredients together, stuff 3/4 of the squid, secure end with a toothpick.

In a pan, seared both sides of the squid. You don't need to do this but I like to.

In a baking dish add the tomato sauce, place the two squid in the tomato sauce. Cover with tin foil. (I took off tinfoil last 5 minutes)

Bake 30-40 minutes, in a 350 degree convection oven. Time varies depending on oven.

Plate it :

Remove the squid from the oven and let stand about 5 minutes.

Slice squid, place some sauce on a plate, nestle sliced squid on the sauce.

Serve and Enjoy every bite !

Tomatoes Provençal

These baked tomatoes are a great side to a meal or even a light meal on it's own. I was craving these today. I had served it with some left over Grilled Tri Tip with Chimichurri. The tomatoes are soooo good !
I was cooking for one today so I used one tomato.

1 Whole tomato - vine ripe or beefsteak, cut in half

Two thick slices of leftover baguette

1 fresh garlic clove

1 tsp Herb de Provence

Fresh Parmigiano Cheese, grated

fresh cracked pepper

French Grey sea salt

In a small blender or coffee grinder, pulse the bread slices until the bread is finely crumbles, add garlic clove, pulse again.

Add the salt and pepper.

Cut tomato in half, drizzle with olive oil, sprinkle some of the bread crumbs on each tomato half, then sprinkle some of the Herb de Provence and grated some Parmigiano over top. Drizzle a little more olive oil over top of bread crumbs.

Bake in the over for about 8 minutes. Until the crumbs are golden.

SERVE AND ENJOY EVERY BITE !

Baked Eggs, Bacon, Spinach & Béarnaise Sauce

Yummy Breakfast! I love spinach and eggs with Bearnaise sauce... in any combination - eggs benedict, scrambled eggs or in a quiche. This will become one of my favorites as well.

Ingredients :

2 eggs

4 slices of bacon

bag of fresh spinach

bearnaise sauce (recipe will follow)

Parmigiano Reggiano, freshly grated

Cracked pepper

2 ramekins

HOW TO :

In a frying pan, fry bacon until half cooked - still floppy.

Place 2 pieces of bacon in the ramekin, with the ends hanging on the edge slightly.

In a pan, melt 2 TB of butter, add two big hands full of fresh spinach leaves (I used half of a bag) Turn off heat. Turn the spinach over a few times until it wilts slightly. This will not even take a minute.

Divide the sauteed spinach into the two ramekins.

Spoon about 2 Tb of the bearnaise sauce onto the spinach.

Crack open an egg and place in each ramekin.

Grate a little of the Parmigiano on to each egg top.

Sprinkle fresh cracked pepper.

Cook in a 375 over for about 12 minutes.

* I cooked 12 minutes, egg yolks were still somewhat runny - great for dipping a crusty bread or toast.

Bearnaise Sauce :

2 sticks of butter = 1 cup

4 large egg yolks

1/4 cup white wine

3 TB fresh lemon juice

about 1 tsp of fresh Tarragon (or good qulaity dreid Tarragon)

salt

There are many ways people makes this sauce but I am pulling a Frank Sinatra and doing it My Way :)

In a double boiler OR a pot with boiling water and heat resistant glass bowl sitting in the pot ( make sure the boiling water does not touch the glass bowl - eggs will cooks to fast and scramble)

Add the wine and vinegar

Add the egg yolks

Whisk the eggs and and when they start to thicken, drizzle the melted butter in a steady stream and whisk into eggs.

Add Tarragon.

Enjoy Every Bite !

Spicy Red Lentil Soup with Crab & Cucumber Salsa

I have always wanted to make a lentil soup and now I have and I love it ! It would be great in the Winter months with a nice crusty bread. It's so simple to make too. I had this as a warm soup but I also tried it later, thinned it out more and had it chilled with avacado and it was quite nice as well.

1 large carrot, peeled, diced

1 celery stalk , diced

1 medium shallot, diced fine

1 tsp red pepper flakes

3 Tb tomato paste

1 can diced tomatoes

1 can tomato sauce

1/2 dried red lentils

1 can chicken stock

zest of one lemon

1 TB minced garlic

1 TB red chili paste - less if you don't want it as spicy

1 tsp coriander

1 tsp ginger

1 tsp cumin

1 TB paprika

In a pan, add olive oil, carrots, celery and onions, cook on med-low until soft.

Add red pepper flakes, tomato paste - cook 3 minutes.

Add lentils, tomatoes, tomato sauce and chicken stock and remaining ingredients.

Cover and simmer for 40 minutes.

Put the soup in a food processor and blend until smooth. Adding more warm chicken broth to thin out if you want a thinner soup. * careful when puree this in blender, the top might blow off from the heat !

I recommend that the crab be warm/hot when placed on the soup. Also, the cucumber salsa be brought to room temperature.

Cucumber with Lemongrass

Fine dice half of an English Cucumber, seeded

fine dice 1/4 of red onion

1-2 tsp of prepared lemongrass, adjust to your taste.. I like the flavor so I added 2 tsp.

Mix together. Place a small amount on top of the crab.

Serve and Enjoy Every Bite

Veal Shoulder with Lemon White Wine Sauce

When I made this dish I had no intention of blogging about it because it was something I just threw together and put in the oven. It ended up tasting amazing ! I am learning that anchovy paste makes everything (well almost everything) taste awesome. The anchovy flavor is subtle and is in the hidden, like background music... you know it's there, you like and wouldn't be the same if it wasn't there. Try not to be put off by it.. not everyone likes it but I assure you.. you'll like this dish.

2 boneless, Veal shoulder (you could use pork shoulder as well)

flour for dusting

1 can chicken broth

2 lemons, cut into quarters

1cup white wine

few sprigs rosemary

2 TB anchovy paste

1 TB garlic , minced

1/4 cup olive oil

kosher salt and cracked pepper.

1 cup baby carrots

1 cup frozen peas

HOW TO :

Lightly dust Veal with flour, salt and pepper.

In a pan with olive oil, fry until a golden crust forms.

Place the Veal shoulders in a cast iron baking dish.

Add the chicken broth, white wine, lemons, anchovy paste, garlic, rosemary and oilve oil.

Cover and cook in a 350 degree oven for 60 minutes.

Take cover off and cook for 15-20 minutes more. Add peas.

** I served this with an Asparagus risotto which tasted great with the lemon sauce of the Veal dish. Nice roasted potatoes would also go great with this.


ENJOY EVERY BITE !

Ahi Tuna Appetizers - Two Ways

Ahi Tuna is one of my favorite things to have as an appetizer when I am dining out.. if it's on the menu - I'm trying it. I wanted to create something that I could make at home and enjoy without having to go to a restaurant, so here's what I came up with. They are two completely taste but I am really loving the Asian one the best. The Ginger Plum Sauce was an after thought. I was shopping at one of my favorite markets "World Food Market" ( Heaven on earth for me) and saw some sugar plums( I thought these were just in fairytales) and knew I could probably do something with them. While making the Asian Ahi Tuna I thought Ginger Plum sauce would accent the tuna quite nicely... and it did !

Mexican Ahi Tuna

INGREDIENTS :

Ahi tuna, diced, I used half of a filet, the filet was about 3/4 of a lb

1/2 tsp cumin

1 TB fresh squeezed lime juice

kosher salt

2-3 TB black bean ( use fresh cooked black beans, canned black beans - OK)

1 green onion, sliced thin

Corn tortilla, cut 1-2 circle, deep fried until crisp

Avocada Sauce

1/2 avocado, masked

1/2 lime juice

4-6 TB of Mexican Crema ( or use sour cream, thin out with half n half)

Fine shreded red cabbage, chopped cilantro, lime juice -toss together

How To :

Prepare Avocado cream sauce.

Deep fry tortilla rounds.

In a bowl, add Ahi Tuna, black beans, lime juice. green onion and cumin, pinch of kosher salt.

Put 1-2 Tb of tuna on tortilla, add a small dollop of avocado cream sauce and top with cabbage slaw.

Asian Ahi Tuna

Ingredients :

1/2 c Ahi tuna, diced

1 TB sesame oil

1 TB sweet soy sauce

1 TB Ponzu sauce

1 1/2 inch wonton squres, deep fry until crisp.

black sesame seeds, sprinkle

white sesame seeds, sprinkle

green onion, sliced thin, diagonally

Ginger Plum Sauce

about 6 sugar plums

1 big TB of fresh ginger - I use the minced ginger in a tube.
2 TB sugar

2 TB water

Peel plums, remove pit. Add plum pulp to pot, add sugar and ginger. Simmer on low until plum breaks down.

Remove from heat, pour in bowl and chill.

How To :

Prepare, Plum ginger sauce

Deep fry wonton squares.

In a bowl add Ahi tuna, sweet soy, sesame, ponzu sauce, green onion. Mix

On each wonton crisp top with 1-2 TB Ahi tuna, drizzle some of the ginger plum sauce, sprinkle with sesame seeds and top with a few of the green onions.

Serve and Enjoy Every bite !

Halibut & Baby Bok Choy with Miso Mustard Cream Sauce

Ingredients :

2 Halibut fillets

five spice powder

kosher salt and cracked pepper

In a pan, on high heat, add a couple of splashes of canola oil. Pat fish dry, sprinkle 5-spice powder kosher salt and cracked pepper. Sear both sides of Halibut. I always finish off my fillets in the over, apporoximately 7 minutes.. depending on side of fish fillet.

** I spread a little of the Yellow Miso paste on halibut before going into the oven. Not a lot... Miso is salty.

Miso Sauce :

2 TB Yellow Miso paste

1 TB Mirin

1 tsp soy sauce

1 tsp whole grain mustard

1 tsp minced garlic

1 tsp sugar

4 TB cream

In a pan add all above ingredients and heat on low temperature.

In a steamer or pot with small amount of water add Bok choy and steam for about 4-5 minutes.

Plate it

On a plate, place soem of the Miso sauce, lay the Bok Choy and place Halibut Fillet on top of the Bok Choy.. Drizzle some of the Miso sauce. I topped it off with some Enoki mushrooms.

Enjoy Every Bite !