Ham, Spinach and Mushroom Fritatta

After planning the big meals it is nice to return to something quick, tasty and pretty to look at. A fritatta of any kind lends itself to a fast mid-week dinner or fancy up a weekend brunch. I had plenty of leftover ingredients from the holiday, a specially purchased Coastal Mature English Cheddar, mushrooms, ham, half a red pepper, a shallot and plenty of eggs. Tonight's concoction is a layered fritatta, a nod to the delicious Spanish Tortilla and easy eats for two to four layered in a 10-12" saute pan. If you are guessing by now that I like bold, intense fresh flavors you will not be disappointed. This could easily be made without the ham for vegetarian fare.

Layered vegetable frittata

Have a slice and for the recipe click more

Simple Shrimp Cocktail Appetizer

When my husband and I were dating 'lo those many years ago, his brother introduced us to a incredibly simple appetizer that ended up a holiday staple for decades. We made this for potlucks and annual Christmas or New Year's parties. Along with the required Chili-Cheese Dip and bread, it was gone as soon as it was placed on the table.  Some things just don't change. Wishing you a wondrous New Year, filled with blessings and tasty creations from your heart and kitchens.

 

Shrimp  Cocktail with Cream Cheese and Green Onions

Ingredients
1 lb fresh bay shrimp (or frozen thawed and patted dry on paper towels to remove all water)
6-8oz Cocktail Sauce
8 oz Soften Creamed Cheese
3 green onions thinly sliced
Sprig of flat leaf parsley for garnish
Directions
On a rimmed 12" plate or platter spread cream cheese in an even layer.
Spread cocktail sauce on top of cream cheese.
Layer the shrimp next and sprinkle with green onion slices.
Garnish with a little parsley garnish and serve with a sturdy cracker that can hold up to the cream cheese and shrimp layers (Wheat Thins work well.)
Tip: Be sure to rinse and drain shrimp on paper towels before using, pat dry. You don't want a runny, watery layer on your platter diluting the zingy cocktail sauce.

Stracotto with Mushrooms

I am not Italian, but sometimes I play one in the kitchen. Inspired by Giada De Laurentiis version, with my own little changes "a la Mama," made something really wonderful for tonight's windy, raining weather. Start with a good, flavorful cut of beef, a nice red wine and off you go! Complimented with creamy Parmesan polenta and roasted brussels spouts with pancetta.



Click More for Recipe

Holiday Sweets

We just can't help ourselves, the holidays roll around and our thoughts turn to sweet morsels and rich desserts. January is soon enough to think about the losing the extras that came along with these delights.

1. Peanut Butter Pie with Chocolate Cookie Crust
2. Orange Cream Cheese Sugar Cookies
3. Red Velvet Brownie with Cream Cheese and Walnuts
4. Persimmon Bread with Walnuts
5. Chocolate Bourbon Pecan Pie

Crab Season!

Dungeness Crab Bordelaise

This winter guilty pleasure hits me like a bowl of clarified butter. Dungeness crab season on the central coast is a rite of passage. Every year my Dad would visit his buddy at the Santa Cruz Yacht Harbor and pick up a couple of crabs right off the boat. At home he'd steam them up, a little wine, french bread and lemon and OMG let the decadent feast begin.

Like a giddy child, I wait for this. I don't care that we have to work for our feast, gently extracting the tender sweet flesh from the shell.  Slowly and with care, dipping each succulent morsel in the lemon hinted clarified butter. A taste to savor, a sip to enhance, a sourdough crunch to cleanse, like the shampoo instructions... rinse and repeat!

I tried something new this time, I place the cooked crab pieces in a large bowl, sprinkled with garlic granules, a dusting of parsley, a drizzle of olive oil and splash of white wine. Covered with plastic and microwaved for 2 1/2 minutes to just take the chill off. WOW, instant bordelaise. Served over a quick spinach and romaine salad. Not bad for a Tuesday night delight!

Butternut Squash and Spinach Ricotta Lasagna

Butternut squash and spinach ricotta lasagne

Lasagna has been calling me. Any time I am make lasagna it is a labor of love, has to be... it takes a lot of prep time. Each step from scratch and a big messy kitchen (but maybe that's just the way I cook.) Because of that we usually only enjoy it a couple of times a year, mostly as a specially requested birthday dinner or holiday meal. Big, meaty, cheesy and urber rich homemade marinara sauce. I've been hankering one of these for the holidays, you know how those comfort foods get stuck in your head and ends up a must have?

Last fall I made a butternut version from Everyday Food, it was really good, but seemed more like a side dish than a main attraction. This was the basis for my inspiration and has been rattling around my brain for weeks. When I mentioned to my darling dear that I was planning this new fangled recipe, he cried out, "But then you won't make your regular lasagna for ages, aww honey!" Never fear, the traditional version is on my Christmas menu. So, after pondering the flavor palate and texture combinations all day I started prepping as soon as I got home from work. On a Tuesday night no less. Did not stop for snack and news. Just jumped in a creative frenzy. I think you might enjoy the results. Could be awesome on a buffet with a Christmas ham or it stands well on it's own.

P.S. Remember any lasagna is a labor of love, put on some great music, pour a glass of wine and roll up your sleeves and enjoy the process! I love these artists when I am cooking. On YouTube http://www.youtube.com/watch?v=cUibjcu2L_s or On Pandora Rodrigo and Gabriela

Fresh baby sage leaves dot the top of this lasagna

Recipe follows, click read more if you are ready.

A Boy's Sunday Brunch

When your kids grow up, the opportunities to eat together, let alone cook together seem few and far between. They are in and out, we're in and out, and even though I am cooking up a storm, it is often just for two. Pretty soon the nest will really be empty.

My youngest son knows time is fleeting. Days are down to those we can count and he is "out on his own."   I think we're both feeling the inevitablity of this major transition, even if we are not talking about it much. Around us, incredibly stressful and sad things are happening,  so this weekend he decided we must have a big breakfast. Let's make a happy memory together. Amazingly, he can be incredibly sensitive and perceptive.

With his brother in town we had perfect timing for Gigantic French Toast, Papa's Fried Potatoes and something Mama whips up.  Youngest made the grocery run and brought many of the fixings, mimosas and texas toast. 10am, my boys and I rolled up our sleeves and got cooking. By 1pm we were gathered together, with our significant loves and enjoyed an elegant brunch and each other's company. I know it will be harder and harder for these impromptu meals to happen, so this day, I just enjoy.

First up homemade mixed berry syrup

Next came Papa's Fried Taters - the family definitely prefers his to mine!

Mama's impromptu creamy crustless Tomato, Olive and Spinach Quiche

Texas French Toast

smeared with honey pecan cream cheese and drizzled with our mixed berry syrup.




Recipe for crustless Tomato, Olive and Spinach Quiche

So Stuffed

I wish I had a camera with me when I asked the butcher to cut up my fresh, free range, organic turkey. His eyes nearly popped out of his head, but like always I was a gal on a mission. Thanksgiving san whole roasted turkey, but all the traditions wrapped up in a very neat bundle. 

Bacon Wrapped Sausage and Mushroom Stuffed Turkey Breast

I tried finding caul fat (to wrap the entire creation before tying up) but it was not to be had in the whole of Santa Cruz County! The stuffing consists of sweet italian sausage, a pound mixture of shiitake and white mushrooms, yellow onions, bread crumbs and spices. Found the recipe while surfing FoodTV. Anne Burrell's Sausage Mushroom Stuffed Turkey Breast, but the Barefoot Contessa also had something like this. 

Pulling it together, family style

Like many families, we all pull together to make our Thanksgiving meals something special. We share the cooking and prep duties, the washing up and playing with my favorite grandbabies to keep them entertained. We take time to think about those we love who are with us, and heartfelt reflection for those who are not. We anticipate with joy the new additions to our family and smile as our own loves welcome their loves to our home. As my darling dear husband said yesterday, "with open arms and hearts." I truly wish that spirit rests well with you my friends.

A few visual delights from the rest of the day's menu

C & B Bake Brie with Cranberry Chutney

Nicoise Salad

Chocolate, Bourbon Pecan & Pumpkin Pies

It is not just about the food that we are thankful....

The ones that got away this month

Sometimes the good food just happens. A creative process, going so fast and furious remembering all the steps or ingredients can be a real challenge.  I don't know about you, but this notion of writing down everything in advance, or while I'm cooking is just not my style.  Add in some real time distractions like actually eating or visiting with family around the table and soon there goes my short term memory again. 

Luckily for me,  photos are my little memory gems to help sort is all out later.  I used to call it a "Mommy Moment," then, "Can't remember stuff," and now my own personal "Senior Moments," are strung together.  Whoa, where does it all go?

Here are a few that got away from me...  you might like them.

Herb Roasted Shiitake Mushrooms

This is a keeper. Rubbed destemmed, clean shiitakes with olive oil and a melange of fresh herbs: sage, sweet marjoram, chives, Italian oregano, basil, pinch of salt/pepper, and loads of garlic. Roasted in the oven until nicely browned but not shriveled. The earthiness of the mushrooms combined with these herbs. Awwwww deliciouso! This could be the basis of many wonderful things.

Roasted Shiitake and Chicken Campanelle Pasta

Case in point, burnt butter/chardonnay sauce using more of the herb melange over campanelle pasta. Marinated the chicken breast strips in same herb/olive oil mixture and it ties the meal together.

Guinness Porkchops and Sauerkraut

One lonely bottle of Guinness left in the refrigerator, pork loin chops, caramelized onions and bacon! Made a marinade of the beer with a pinch of caraway and fennel seeds, garlic. Used 1/2 of the marinade to soak the chops for about 1/2 hour while I crisped up the bacon and caramelized the onions.  Set those aside to drain and then seared the chops, added sauerkraut nestled around the meat, poured in the rest of the unused marinade. Cover cook about 15 minutes until done. Serve as you see topped with the onions and bacon bits.

Rustic Lamb Stew with Sweet Potatoes 

And on a weeknight to boot! I had never used sweet potato in this classic and boy was it good! Used other sweet root veggies as well: celery root, rutabaga, parsnips, some red wine and this turned into a bowl full of love. Great leftovers too.

Earl Grey Shortbread Cookies

I just love shortbread, simple, buttery bites. This batch flavored with Earl Grey tea and a little drizzle of semi-sweet chocolate and topped with sliced almonds. I'm going to continue to work on this as the tea flavor didn't shine through as much as I had imagined. Poor, poor me, will have to bake some more.

Empanada Style Steak and Potato Pie

Empanada style steak and potato pie

It is nearly Thanksgiving and everyone is talking about PIES. Pumpkin, chocolate, sweet potato, apple, pecan and the like. Well, this crazy girl has come up with another latin inspired dish that appears to be bucking the trends.

Many cultures have little meat pies, piroshki, pierogi, meat pasties but I have to say, I love, love empanadas! My first taste was sweetly offered by my dear friend Maria years ago and all this pie talk made me think of them. Couldn't wait any longer for her next batch to arrive, so I jumped in with both feet! Using ready made pie crust and leftover steak makes this come together very quickly. I also decided to make two large pies instead of the traditional small handsized offerings and that saves a bunch of time. My spice combinations results in a nice burst of flavor. I think Maria would approve! P.S. this is also inspired acknowledgement of the sweet little pastries Bentobird has been serving up.

These two pies can serve four easily with a side salad or veggies. Tonight's companion was an asparagus salad with scallions and grape tomatoes, tossed with an anchovy/mustard vinaigrette.

Must Go Blue Cheese Stuffed 'Taters

Start with a vision

Ok, you know me by now that steak was on sale this week at the grocery store. So my Wednesday vision is dinner for two, nice sirloin (plenty thick), mushrooms, red wine. I don't know why we think that a great grilled steak, some mushrooms and a potato is so special that we can only go out to get it, or indulge when it is good grilling weather. We can do this at home people! Get yourself a good grill pan, start on the stove and finish in the oven. It works when outside grilling is just out of the question, brr too cold or too dark.  None of this is challenging to prepare and reaps rewards in delicious flavors.

Cast Iron Grill Pan and A great cut of sirlion = Great Meat!

Put something green on your plate!

Artichokes with garlic, onions and olive oil

Papa always said for a complete dinner you need add something green to round out the colors on our plate. Tonight we have beautiful seasonal fresh artichokes fresh from the farm. We live so close to Castroville, CA (Artichoke Capital of the World) so we can have these often. Be sure when you choose yours that the leaves "talk" to you with a nice squeek when you squeeze them and the leaves are moist and green. Don't let the thorns prick you - easy to trim of with kitchen scissors.

Gots to have my Tater!

Must Go Blue Cheese Stuffed 'Tater

To add a little twist to the standard baked potato with toppings I started checking out the "must go" list of ingredients in the fridge. Awesome, I have stuff! (Note to self... thin out the condiments so I have more room for food.) This fridge diving adventure produced a winning accompaniment for my side. Viola, a stuffed baked potato, quickly put together with the help of the microwave. On the plate, a great steak, and great potato,  my mid-western born husband truly believed I was possessed.

Okay, is this crazy or what? But one huge "Costco sized" potato is the basis for my stuffed potato for two. I used leftover blue cheese crumbles, monterey jack cheese to get my inspiration juices going.

Arroz con pollo and memories of cooking shows

I have to admit, I have more than one guilty pleasure...  I like watching cooking shows. Surprised? Bet not.  Sometimes, they run in the background while I'm online. Sometimes they capture my attention and I am all eyes and ears.  This happened recently when watching America's Test Kitchen on PBS. I  could just taste their version of Latin Style Chicken and Rice (Arroz con Pollo) while they were preparing it, and that's how it arrived on last night's dinner table.

So here is my results of preparing America's Test Kitchen's recipe. Some modifications (naturally, I am my father's daughter after all...) Let me know if you want to know how I changed it up.  What cooking shows made an impact on you?

Arroz con Pollo

The Galloping Gourmet -- Really?
The quirky cooking show habit started a long time ago when The Galloping Gourmet aired on a local channel. Graham Kerr just cracked me up while I began taking notice of preparation, ingredients and such.  But mostly, this fellow had panache, verve and he cooked! The entertainment value was huge. Kerr was just having too much fun cooking and relating to his audience.  That glass of wine at the end made me feel as if I was a guest at his table.

Long after I was married,  I distinctly remember my Dad going on and on about this new cook from Louisiana, named Emeril. He told me, "Robi, you should see this guy.... BAM!" What an impact it made on the both of us. The show gave us great opportunities to talk about food, prep and ingredients, a common bond that we could share. Great conversations.

Graham Kerr "Meets his match"






















Influence warmly regarded.
My Dad wasn't much inclined to have you cook along side with him, far from it. More a solo act -- that's for sure. So our chats about what he was thinking of, how he was going to make a dish "his way" became so rich and textured.  With personality and charm his eyes would light up, laugh lines crinkling as he talked.  His enthusiasm easily matched an Emeril or Graham. He even started to subscribe to foodie magazines and sharing them with me. A favorite was Food and Wine (Gourmet was too, too stuffy and pretentious for his taste.) We both got excited when Williams Sonoma catalog arrived. Like some folk think of the Victoria's Secret catalog, we'd turn the down the page corners of those special goodies that caught our eye. To the day he passed, he was thinking about his next "good fix." I have decades to catch up to him.

Chips,  salsa and a chat anyone?

Fennel Hinted Red Wine Sauce

I start out this morning thinking I was going to cook some ahi tuna for dinner. Ya know, something I've done a bunch of times, not too much thinking involved. Then, about 4pm my darling dear husband calls and tells me he bought steelhead from Costco today!  Switch gears girlfriend! So I was thinking, hmm, fish, red wine, something different to expand my repertoire. Resulted in a epicurious.com search for salmon and red wine. Inspired by the results = tonight's dinner! Lucky for me, I already had 1/2 a head of red cabbage left over from a previous culinary adventure.

I also used a bit of Sparrow Lane Balsamic Vinegar. Why is it so special? Barrel aged and getting better and better over time is only part of the reason I love it. One holiday, my Dad gave some extra wonderful Spanish Olive Oil and this bottle of Sparrow Lane Balsamic Vinegar. The olive oil is long gone. But this vinegar I have been holding onto it, using it with discretion. Dad has been gone a few years now -- which in itself is so hard to believe. But, when I touch the bottle, I feel his presence. Always working on hearing him say "you got a good fix"... I think he would have enjoyed tonight's meal. Thanks Dad!

Columbia Crest Merlot-Cabernet Savignon, Balsamic Vinegar, Chicken Stock

Steehead with Fennel Hinted Red Wine Sauce over red cabbage and onions.

 
Fennel Hinted Red Wine Sauce
serving suggestion:  pan-seared steelhead and braised red cabbage
serves 4

Ingredients
Cabbage
1/2 red cabbage, shredded
1/2 yellow onion thinly sliced
1 tablespoon olive oil

Fennel Hinted Red Wine Sauce
4 tablespoons water
2 tablespoons sugar
2 tablespoons balsamic vinegar
1/4 cup finely chopped shallot
1/2 cup red wine (Columbia Crest Merlot-Cabernet Savignon)
1 cup chicken broth
2 teaspoons cornstarch
1/16 teaspoon white pepper
kosher salt to taste
pinch fennel seeds
1/2 teaspoon butter

Directions
Saute cabbage and onions in large pan 10-12 minutes until fully wilted, salt and pepper to taste.  Keep warm until plating.
Prepare Sauce, warm over very low heat.
Pan-sear steelhead in scant olive oil, cooking 3-4 minutes each side, starting skin side up.
Plate cabbage and onions, place fish on top, spoon sauce over to taste.

Sauce
1. Boil 2 tablespoons water and 2 tablespoons suger until golden caramel colored and syrupy, about 6 minutes.
2. Remove saucepan from heat and add 2 tablespoons balsamic vinegar, stir to blend. Turn down heat to low and stir to dissolve thickened syrup. Add shallots continue stirring.
3. Add wine and return to a boil. Cook 8-10 minutes to reduce to by half.
4. Add chicken broth, return to boil. Cook to reduce to about 1 cup. Lower heat.
5. Combine corn starch and 2 tablespoons water, add to sauce and whisk over medium heat until sauce is thickened. Lower heat to simmer.
6. Taste. Add white and black peppers, kosher salt, and pinch of fennel seeds, butter, simmer 10 minutes.
7. Serve over seared fish and cabbage.

Thin slices asian pears with sliced Holiday Grapes

Cook’s Tips
This was based on http://www.epicurious.com/recipes/food/views/Pan-Seared-Salmon-Over-Red-Cabbage-and-Onions-with-Merlot-Gastrique-107416

Pulled Pork Sandwiches - Last of the Roast

As promised, the pulled pork sandwiches! My darling dear husband was wondering if I would ever really deliver on this promise I made a week ago.  I've been amazed about the variety this cheap (yes I said it..cheap) cut of meat was able to deliver.   One pork shoulder roast, four meals and only .97/lb! Sometimes I don't know if I am feeding 2 or 4 or 6 and these meals go the distance. By just adding more vegetables, or fruit, a little rice and these stretch with ease or freeze for later. Not a lot of time spent cooking, more time enjoying. How do you stretch your grocery dollars? Whatever way you choose.. make it delicious!

Meal 1 - Spice Roast Pork and Butternut Squash
Meal 2 - Easy Chili Verde Stew
Meal 3 - Hoisin Stir Fry and ?Cupcakes?
Meal 4 - Pulled Pork Sandwiches

Pulled Pork Sandwiches, Roasted Dinner Fries, Broccoli Slaw

Prep
Thin slice the remaining fourth of the roast  (about 2-3 cups)
1/4 yellow onion sliced
1/4 red onion sliced
1 tablespoon olive oil
3 tablespoons sliced roasted red/yellow peppers (from jar)
Saute together in 4 qt saucepan until onions tender, about 4 minutes
Add pork slices
Sauce
1/2 cup chicken stock
1 tablespoon spicy brown mustard
1/4 cup favorite brand barbecue sauce
1/4 cup Roasted Pepper  Sauce "Good Ol Burger"

Mix sauce ingredients in measuring cup/bowl, whisk to blend.
Add to saucepan and bring to boil. Lower to simmer and cover. Simmer for about an hour until pork is tender and fork shreds easily. Serve on toasted sesame buns or your favorite roll.

Hoisin Stirfry with Asian Yams and ?Cupcakes?

The third meal from that pork roast was going to be pulled pork sandwiches, then of course I changed my mind. Typical, right? I found these really beautiful purple skinned asian yams and just had to make something with them. So my Halloween menu got all turned around. The folks around the table thought it was a hit!

Red Cabbage, Asian yams, Ginger, Cilantro, Garlic etc.. stir fry in the making.

I really wanted this meal to be colorful, so added red cabbage, carrots, and bok choy to the wok. Lots of slicing and dicing, but worth it!

Ready for the wok!

I thin cut the pork and marinated it for about an hour in doctored-up SoyVay Garlic Hoisin Sauce. I've never used that brand before, but it worked out just fine. I usually use Lee Kum Kee, Hong Kong brand Hoisin Sauce as a base.

Hoisin Stirfry, Cucumbers in Rice Vinegar, Fuyu Persimmons

Modified Hoisin Marinade
1/4 cup Soy Vay Hoisin Ginger sauce
2 tablespoons rice wine vinegar
1 teaspoon fresh grated ginger
1 clove garlic, minced
1/8 teaspoon course black pepper
dash ground red pepper

And for dessert..... Cupcakes!

Easy Chili Verde Stew

Gathering the ingredients and showing off my new pot!

Christmas came early today and I am the happy recipient of a 7 quart oval enameled cast iron casserole. A RED one!!!!  What better way to break it in than to prep the second meal from my roast pork trilogy. Must say I am getting my money's worth on this .97 a pound pork shoulder roast.  Most of the ingredients are staples in my pantry so this is quick to pull together. I am excited to see how the roast with the Number Nine Rub compliments a family mainstay. This easy stew can really feed a crew, and you could add other veggies to suit.  I stretch it out with by serving with white rice and we like either flour tortillas or tortilla chips on the side with a nice beer. If you have leftovers, even better the next day.

What is your favorite way of making your meat choices stretch over a few dishes? I have one more meal up my sleeve, just wait and see....

Easy Chili Verde Stew

Click More for Recipe

Brussels Spouts, Toasted Walnuts and Bacon

What's not to like? Tender little cabbages, walnuts toasted in Limerock Orchards Walnut Oil and a smattering of bacon. Again I am working hard to make a star of the side.

Mushrooms, brussels sprouts and toasted walnuts.

Fresh, sauted in a combination of olive oil and walnut oil, carmalized onions and finished with a sprinkle of white balsmatic vinegar and chicken stock in the oven. Served with a bit of toasted walnuts and bacon. Love these little cabbages.  How do you like your brussels sprouts?

Spicy Pork Roast with Butternut Squash & Apples

Spicy Roasted Pork

Our autumn cold weather has set in and I am conjuring up stews, soups and other seasonal dishes. Are you doing that too?

Read on and you will catch me, I am guilty of being grocery thrifter (well sort of.... ) I look for the cheap meats and bargains in the adverts and plan my menu around them. You know you do it too, don't you? We all need to save money somewhere and sometimes it is our food budget that seems to have the most flexibility. At times, that means a whole-lotta-chicken! But this week large pork shoulder roasts were less than a buck a pound... less that a buck!   A massive chunk of meat can feed us nicely for most the week, but the trick is to mix it up. Otherwise we get bored and end up wasting it. I feel guilty when that happens, ack.

First on my wishlist is to satisfy my hankering for pork chili verde, a family favorite. But, for a Monday night, that takes just  too much cooking time. So I opted for roasting it for Dinner Number One. It is then easy enough to divide up the cooked meat and later whip up some nice pulled pork sandwiches and my verde in short order. Makes my work week cooking go so much faster.

Spicy Pork Roast
To flavor the roast I wanted to be sure to compliment and support the future dishes I have in mind. I jumped at the chance to revisit the wonderful spice rub I discovered over the summer. Thanks to Alton Brown and the recipe at Food Network, Rub Number Nine.  Supported by a delish concoction of butternut squash, apples, oranges and red onion and dinner is served. Guess what other secret ingredient made this roast extra special? It rhymes with October.  Curious? Post a comment to ask and I'll give it up.

Prep the roast by generously rubbing in the spices on all sides. Let rest 30 minutes to 1 hour before roasting. Would be even better if you had time to do overnight, the favors would really sink in.
Roast at 350˚ until meat thermometer reach about 170˚ at thickest part of roast. Put one half secret ingredient in roasting pan at beginning and balance when you put in the squash apple mixture the last hour of roasting. Let the roast rest for 15 minutes before slicing.

Roasted Butternut Squash, Apples and Onion
Serves 4
Cut vegetables/fruit in uniform pieces - about 1/2" pieces
1 medium size butternut squash, peeled, seeded
1 large apple, cored, peel on (granny smith or other baking apple)
1/2 red onion cut up
1 orange peeled, segments cut into thirds
2 teaspoons lemon juice
2 tablespoons olive oil
Pinch of kosher salt

Place fruit, squash and onion in bowl. Toss with lemon juice, olive oil and pinch of salt. This will need to roast for about 45 min - 1 hour with the pork roast. The spices in the rub mixture will gently flavor this mixture so no need to add more spices (for me.)  If you are prepping this for just a side without the above spicy pork roast a bit of nutmeg, cinnamon, chili powder, smoked paprika might go nice.

Triple “C” Chowder -- Crab, Corn and Chilis

Triple “C” Chowder -- Crab, Corn and Chilis

Something sweet, something hot, something seafood. This chowder has a fabulous warm burn and sweet lingering on your tongue. Inspired by a Corn and Chili Pepper Chowder from Pioneer Woman, here's my take on a terrific recipe. Warning: SPICY adjust to your heat level.

Click for Recipe 

Polenta my heart

Polenta topped with fried green tomatoes, and roasted pepper sauce.

Polenta, crispy on the top and creamy in the middle forms the basis for fried green tomatoes and a slathering of roasted pepper sauce.  I got my inspiration from a wonderful posting on Tasty Kitchen Fried Green Tomatoes on Polenta Rounds with peppers onions and bacon and my southern roots had a distinct hankering for fried green tomatoes. The special flavor comes from Good Ol Burgers Roasted Pepper Sauce (a gift from by son from the burger joint in Paso Robles.)

I don't know about you, but I have been anticipating the change of the season with some delight. Shifting gears to soups, stews, baking and the like. This dish has the cozy feeling to it and as we say at our house, "travels well" for left overs.

Chili Fries -- Really?

What else have I been up to? Playing at taking pictures of my lovely peppers and tomatoes before I have to say good-bye to them for the winter. Finding encouragement from some terrific flickr groups and new friends. I have been challenging myself to see more, imagine more, and take more shots. Do you find that taking a bit of time, focusing on your creative side lightens your heart, balances the stress and brings a sense of satisfaction to your heart? I cook, I photograph, but not for any other gain than to satisfy my palate, my vision, what is in my mind's eye or the tickling of my taste buds. Do I get a kick if someone else enjoys it, appreciates the effort ... absolutely! Share the love. But, not every shot, every dish is a masterpiece... far from it. The endeavor, the acknowledgement that each of us has a creative vision that is all ours is what satisfies my soul, something that is mine. Reaching out creates connections with kindred spirits. Seek what is within and share the experience, why hide who you really are? We all look for perfection, but you know sometimes good enough is pretty swell.

Cheers!
Recipes

Better late than never

Late harverst peaches --- really late!

My much maligned peach tree. Never known for flavorful fruit, always green, never fragrant. Dried hard fruits that drop unripened in the autumn. This year my brave friend you delivered these golden orbs. Fragrant, oversized, and glorious of color. In your honor, peach-pineapple jam and maybe some sort of cobbler. Better late than never my October Peach. Just to show us, each year is different, each effort is to be honored... with anticipation of delight. I find each day I need to recognize the blessings and relish the joy that presents itself. This tree, each year, a different experience.  I cannot hold fast to the past as I may miss a wonderful experience.

 

Peach Pineapple Jam - the short list

4 cups peeled chopped ripe peaches

1 1/2 cup chopped fresh pineapple

3 cups sugar

1 - 2 teaspoons sweet butter

1 pkg less sugar Sure-Jell

2 tablespoons lemon juice

Makes about 5 cups. Use Sure-Jell directions and proper cooked jam canning procedures.