tag:blogger.com,1999:blog-28202687470707295582024-03-14T10:18:20.821-07:00Feeding GroomMary Colemanhttp://www.blogger.com/profile/04258358674611115100noreply@blogger.comBlogger207125tag:blogger.com,1999:blog-2820268747070729558.post-20991602216854189222011-03-28T13:51:00.000-07:002011-03-28T15:17:51.437-07:00Fine, and You?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi34ncD_kX2PFm1VF2HdVNtpiMFwt8GTDgqYtYmRwTgCQdnWbyBhtr_nWqA5ife0HBOIXetCyzjQTESR-s6b12AqwoUTgG5w_XsrCrK6E6wbxC4RWvX_FYe1rqW3lvpkhphK_3qGOfnjg/s1600/Dessert+Designs+Cake+for+VUMC.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5589257093503428226" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi34ncD_kX2PFm1VF2HdVNtpiMFwt8GTDgqYtYmRwTgCQdnWbyBhtr_nWqA5ife0HBOIXetCyzjQTESR-s6b12AqwoUTgG5w_XsrCrK6E6wbxC4RWvX_FYe1rqW3lvpkhphK_3qGOfnjg/s400/Dessert+Designs+Cake+for+VUMC.JPG" /></a> <a href="http://dessertdesignsbyleland.com/">Chocolate Truffle Cake from Dessert Designs </a><br /><div><br /><div></div><br /><div></div><br /><div>It's been awhile. </div><br /><div>Seriously.</div><br /><div>A long while.</div><br /><div></div><br /><div>No, I didn't quit eating. </div><br /><div><a href="http://www.food52.com/blog/1589_short_rib_ragu">I didn't quit trying new recipes</a>. </div><br /><div>It started out as taking a break. </div><br /><div>And turned into something much more than that. </div><br /><div></div><br /><div>It went from being a busy fall into Thanksgiving.</div><br /><div>And then it went to <a href="http://www.breastcancer.org/">hell.</a></div><br /><div></div><br /><div>A yearly mammogram gone horribly wrong.</div><br /><div>Ten days later a stereotactic biopsy.</div><br /><div>A diagnosis the day before Christmas Eve.</div><br /><div>Two weeks later a lumpectomy.</div><br /><div>Followed a month later by thirty three days of radiation.</div><br /><div>That ended today.</div><br /><div></div><br /><div>I was lucky. </div><br /><div>No lymph nodes involved. </div><br /><div>No chemo necessary and voluntary radiation to be sure the cancer cells were gone. </div><br /><div>And no follow up pill. </div><br /><div></div><br /><div>As one doctor at<a href="http://www.vanderbilthealth.com/breastcenter/"> Vanderbilt </a>said, "if you had to pick a <a href="http://www.savethetatas.com/">breast cancer </a>to have, this would be it."</div><br /><div>Thanks. </div><br /><div>I'll remember that. </div><br /><div></div><br /><div>Food wise, there were a lot of<a href="http://www.stouffers.com/Index/Index.aspx"> Stouffer's Macaroni and Cheese </a>suppers, my personal go-to for stress eating. </div><br /><div>And there were lots of wonderful meals, shared with Groom by a warm fire and surrounded by four leggedy loved ones. </div><br /><div>There were lots of Sundays with precious child Kate, watching<a href="http://www.fox.com/glee/"> Glee </a>and <a href="http://abc.go.com/shows/modern-family">Modern Family</a>.</div><br /><div>Many close friends who kept food, <a href="http://www.bighousewines.com/">wine</a>, laughter and <a href="http://www.amazon.com/Border-Vixen-Chronicles/dp/0451231228">books </a>flowing around us as Groom and I found our way together through a difficult time.</div><br /><div>And<a href="http://www.masondixonknitting.com/"> <span style="color:#3333ff;">knitting...lots of knitting</span>. </a></div><br /><div></div><br /><div>And Nanny..my mother, always there, reminding me of who I am and how to keep going.</div><br /><div>And get cooking.</div><br /><div>And start Feeding Groom. </div><br /><div>Again.</div><br /><div></div><br /><div></div><br /><div></div><br /><div></div></div>Mary Colemanhttp://www.blogger.com/profile/04258358674611115100noreply@blogger.com4tag:blogger.com,1999:blog-2820268747070729558.post-58620904198624182352010-08-05T16:50:00.000-07:002010-08-05T17:17:50.190-07:00Harissa<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbJ2sQFTEI5kjZh-k6ykIeCeh8MrhUZhKCUqH20uwvFWDwgIE8ji5rCMPky4C78TY3jtjjimDUN33GTID0rpGaoBs1FNMF-PUqXTA1Ev3muGtNrXvMD5vj8DvwxRTse6d1_f6yTrlVywc/s1600/thisone.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbJ2sQFTEI5kjZh-k6ykIeCeh8MrhUZhKCUqH20uwvFWDwgIE8ji5rCMPky4C78TY3jtjjimDUN33GTID0rpGaoBs1FNMF-PUqXTA1Ev3muGtNrXvMD5vj8DvwxRTse6d1_f6yTrlVywc/s400/thisone.JPG" alt="" id="BLOGGER_PHOTO_ID_5502083408759710594" border="0" /></a><br />It’s 109 degrees in the shade and being a born and bred Southern girl, I don’t do heat.<br /><br />I do air conditioning very well.<br /><br />So why in the world during the hottest summer I can remember do I want to make Harissa?<br /><br />You know <a style="color: rgb(153, 102, 51);" href="http://en.wikipedia.org/wiki/Harissa">Harissa,</a> the North African condiment which sometimes can be so hot, you turn a totally unappetizing shade of red at the dinner table.<br /><br /><a style="color: rgb(153, 102, 51);" href="http://en.wikipedia.org/wiki/Bobby_Flay">Bobby Flay</a> made me want to make Harissa, that’s why.<br /><br />And I’m so glad he did.<br /><br />You have options on how hot you want it. You also have options whether you wish to make a paste or more of a thick sauce. I opted for the sauce.<br /><br />And as a topping for grilled wild sockeye salmon or roasted chicken with chickpeas or grilled flank steak with a splat of Harissa and<a href="http://kalofagas.blogspot.com/2007/06/tzatziki.html"><span style="color: rgb(153, 102, 51);"> Tzatzik</span></a>i rolled in pita bread…mmm mmm mmm.<br /><br />I roasted tomatoes and garlic and red bell peppers to perfection, toasted crushed red pepper flakes, caraway seeds and cumin seeds and coriander seed and threw it all in the blender. Aged sherry vinegar and dash of honey..<br /><br />Just the right blend of spice and heat to make whatever you’re eating just that much better.<br /><br />Without sacrificing your good looks at the dinner table.<br /><br /><span style="font-size:130%;"><span style="color: rgb(51, 102, 102); font-style: italic; font-weight: bold;">Harissa</span></span><br /><span style="font-style: italic;font-size:100%;" ><span style="color: rgb(51, 102, 102); font-weight: bold;">Adapted from <a style="color: rgb(153, 102, 51);" href="http://www.amazon.com/Bobby-Flays-Grill-Flay/dp/0307351424">Bobby Flay’s Grill It by Bobby Flay</a></span> <span style="color: rgb(51, 102, 102); font-weight: bold;"> </span></span><br /><br />3 fat cloves garlic<br />1-½ tsp crushed hot red pepper flakes<br />2 large red bell peppers, cut in half, remove seeds<br />2 small tomatoes<br />1 tsp cumin seeds<br />1 tsp caraway seeds<br />1 tsp coriander seeds<br />Coarse salt and freshly ground black pepper<br />A couple of dashes aged sherry vinegar<br />1 tsp honey<br />A quick swirl of extra virgin olive oil<br /><br />Roast the pepper, tomatoes, and garlic at 400 degrees until done. I did this in a toaster oven and it worked beautifully. Plan on about 20 minutes until garlic is soft.<br /><br />Toast the cumin seeds, caraway seeds, coriander seeds and crushed pepper flakes in a small dry skillet until the spices are fragrant, about five minutes over medium high heat.<br /><br />Put the roasted veggies in a blender and chop. Add spices and keep the blender going. Add the sherry vinegar and the honey and a quick swirl of extra virgin olive oil. Season to taste with coarse salt and freshly ground black pepper.<br /><br />Makes about a cup and a half.<br /><br />Click <a href="https://sites.google.com/site/feedinggroomprintablerecipes/harissa"><span style="color: rgb(51, 51, 255);">here</span></a> for a printable recipe!<br /><br /><a style="font-style: italic; font-weight: bold; color: rgb(51, 102, 102);" href="http://feedinggroom.blogspot.com/2009/08/spiced-peach-and-nectarine-jam-with.html"><span style="color: rgb(51, 102, 102);">One Year Ago on Feeding Groom</span><br /></a><br /><a href="http://feedinggroom.blogspot.com/2008/08/tagliatelle-with-six-peppers.html"><span style="color: rgb(51, 102, 102); font-style: italic; font-weight: bold;">Two Years Ago on Feeding Groom</span> </a>Mary Colemanhttp://www.blogger.com/profile/04258358674611115100noreply@blogger.com2tag:blogger.com,1999:blog-2820268747070729558.post-27223597816676844182010-07-28T16:50:00.000-07:002010-07-28T17:14:45.240-07:00A Divine Tomato Tart<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKBmeOHDJD9qz6lbkKh4s1BUtoyNAO3nXVj_vdhHqNu4635Mr1KvQCoU46C1qsQmvLARQR1Hm14qvFMyS7OuANHd5RhpZzJqfydQZd81CH-5imwsmZEcrDX-2JxhBL3ghiCg1ASw3vOXQ/s1600/or+that.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKBmeOHDJD9qz6lbkKh4s1BUtoyNAO3nXVj_vdhHqNu4635Mr1KvQCoU46C1qsQmvLARQR1Hm14qvFMyS7OuANHd5RhpZzJqfydQZd81CH-5imwsmZEcrDX-2JxhBL3ghiCg1ASw3vOXQ/s400/or+that.JPG" alt="" id="BLOGGER_PHOTO_ID_5499113690586502322" border="0" /></a><br />We grew tomatoes at the Red Brick Ranchero for years. The best was Rose de Berne, a wondrous heirloom.<br /><br />Then our dirt decided to turn on us and we couldn’t grow a cucumber.<br /><br />Seriously.<br /><br />So we took that as a sign from above and decided to leave the tomato growing to the people that know how to do it.<br /><br />Recently, our favorite “veggies in the summer” guy, Kenny, has had these outrageous Amish grown Better Boy tomatoes.<br /><br />At least I think they’re Better Boys.<br /><br />I was swooning and making happy noises while he was telling me what kind they were.<br /><br />In other words, not listening.<br /><br />Whatever they are, they shine in this Divine Tomato Tart. It owes a lot to<span style="color: rgb(153, 102, 51);"> </span><a style="color: rgb(153, 102, 51);" href="http://www.foodnetwork.ca/ontv/shows/Chucks-Day-Off/show.html?titleid=229156">Chuck Hughes</a> ( who is absolutely outrageous and why didn't I know about him before now), nothing at all to <a style="color: rgb(153, 102, 51);" href="http://www.pauladeen.com/">Paula Deen</a>, other than butter is used in the process, and a whole lot to the pig, who makes it’s presence known in the form of crisped prosciutto sprinkled on the top with fresh basil right before serving.<br /><br />A phyllo crust brushed with Dijon and topped with Manchego cheese, a dusting of fresh thyme on thickly sliced tomatoes and some grape tomatoes (because someone who shall remain nameless ate a tomato designated for the tart without permission) round out the ingredients.<br /><br />This tart is as easy as pie (couldn't resist!) and works wonderfully with a bit of fresh arugula…I’m seriously into arugula this summer…a piece of grilled chicken on the side, or even out of hand a la <a style="color: rgb(153, 102, 51);" href="http://www.nigella.com/">Nigella</a><span style="color: rgb(153, 102, 51);"> </span>late in the evening.<br /><br /><span style="font-size:130%;"><span style="color: rgb(51, 102, 102); font-style: italic; font-weight: bold;">Feeding Groom’s Divine Tomato Tart</span></span><br /><span style="color: rgb(51, 102, 102); font-style: italic; font-weight: bold;">Adapted from </span><a href="http://www.foodnetwork.ca/recipes/recipe.html?dishid=9969"><span style="color: rgb(153, 102, 51); font-style: italic; font-weight: bold;">Chuck’s Day Off</span></a><br /><br />1 package phyllo, thawed<br />1 stick butter, melted<br />2 large Better Boy tomatoes, sliced about ½ inch thick<br />1 cup grated Manchego cheese<br />Dijon mustard<br />Three to four sprigs fresh thyme<br />Coarse salt and freshly ground black pepper<br />4 pieces prosciutto, diced and sautéed til crisp<br />A few fresh basil leaves, coarsely chopped<br /><br />Preheat oven to 400 degrees.<br /><br />Spray a bit of Pam in a 12 inch quiche dish. Start layering phyllo dough, overlapping the sheets, around the dish. Brush with melted butter. Continue to layer and brush with butter til you have used all the sheets. Be sure to let phyllo overlap the top and brush that with butter as well. Then brush what will be the bottom of the tart with a tablespoon or two of Dijon mustard.<br /><br />Sprinkle the grated cheese over the tart and then add the tomatoes. If you have glaring holes that need tomatoes, add halved grape tomatoes to fill in the gaps.<br />Sprinkle the tomatoes with coarse salt and freshly ground black pepper and the fresh thyme leaves that you have stripped from the stems.<br /><br />Pop it in the oven and let bake for 20-25 minutes. Remove from oven, sprinkle with the prosciutto and the fresh basil. Look at the picture, can you tell which side I used to take it out of the oven?<br /><br />Serves 4 generously as main course.<br />Serves 5 as side dish.<br /><br />Click <a href="http://sites.google.com/site/feedinggroomprintablerecipes/a-divine-tomato-tart"><span style="color: rgb(51, 51, 255);">here</span> </a>for a printable recipe!<br /><br /><a href="http://feedinggroom.blogspot.com/2009/07/santa-fe-summer-pot.html"><span style="color: rgb(51, 102, 102); font-style: italic; font-weight: bold;">One Year Ago on Feeding Groom</span></a><br /><br /><a href="http://feedinggroom.blogspot.com/2008/07/cantaloupe-sorbet.html"><span style="color: rgb(51, 102, 102); font-style: italic; font-weight: bold;">Two Years Ago on Feeding Groom</span></a>Mary Colemanhttp://www.blogger.com/profile/04258358674611115100noreply@blogger.com2tag:blogger.com,1999:blog-2820268747070729558.post-12866677054140654652010-07-26T16:29:00.000-07:002010-07-26T16:46:08.545-07:00Sunday Shrimp<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBtMJABftQEaaNhd81qMKy3OROGYY9Q10xaFkfNSgFCJe-HoRE1Vu-mmwwth7tkftPcxBaWN1tgKDna6HjiF3fjREd7hmapzmTSfn29xUOmgtFySDinPkOQL6PPdsh1gsw3NEd3Yzpc3g/s1600/july+food+034.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBtMJABftQEaaNhd81qMKy3OROGYY9Q10xaFkfNSgFCJe-HoRE1Vu-mmwwth7tkftPcxBaWN1tgKDna6HjiF3fjREd7hmapzmTSfn29xUOmgtFySDinPkOQL6PPdsh1gsw3NEd3Yzpc3g/s400/july+food+034.JPG" alt="" id="BLOGGER_PHOTO_ID_5498363981884930802" border="0" /></a><br /><br /><br /><br />Just because you don’t blog all the time doesn’t mean you don’t think about it.<br /><br />You think about it constantly and wonder what the hell happened to your muse.<br /><br />Did he run off to live with some other person who thinks they have lots to say about food?<br /><br />Or is he just being fickle and testing you to see if you are as serious about food as you say you are.<br /><br />Whatever it is, there has been a lack o’ muse around the Red Brick Ranchero for a couple of months, but I think it’s safe to say that there is light at the end of the tunnel..<br /><br />Check out this faboo shrimp dish that is fast, easy and full of flavor.<br /><br />Garlic flavor. Sundried tomato flavor. Italian parsley flavor.<br /><br />Brine the shrimp. Throw it in a searingly hot cast iron pan with a dab of extra virgin olive oil and you’ve got something special.<br /><br />Toss with spicy arugula and you’ve got a supper that will, in the Feeding Groom world, make you want to call someone and tell them how good it is, but we all know what your mama told you about talking with your mouth full.<br /><br /><span style="font-size:130%;"><span style="color: rgb(51, 102, 102); font-style: italic; font-weight: bold;">Sunday Shrimp</span></span><br /><span style="font-style: italic; font-weight: bold;"><span style="color: rgb(51, 102, 102);">Adapted from</span> </span><a href="http://www.amazon.com/Italian-Country-Table-Farmhouse-Kitchens/dp/0684813254"><span style="color: rgb(153, 51, 0); font-style: italic; font-weight: bold;">The Italian Country Table by Lynne Rossetto Kasper</span></a><br /><br />1 pound 21-25 shrimp, peeled, tail on<br />1 large lemon, cut into 8 wedges<br />4 fat cloves garlic, smashed and chopped<br />¼ cup pine nuts<br />3 tbsp chopped fresh Italian parsley<br />6 julienned sundried tomatoes preserved in oil, give a quick rinse<br />A good pinch of crushed red pepper flakes<br /><br />Put the shrimp in a large bowl and cover with 4 cups cold water and add 2 tbsp coarse salt.<br />Put in fridge and let it sit for 20 minutes.<br />Then rinse well, pat dry and put in a large bowl with the sundried tomatoes, chopped Italian parsley and a good swirl extra virgin olive oil<br />.<br />Heat a couple of good swirls extra virgin olive oil in a large cast iron skillet.<br />Add the chopped garlic to the pan and let cook about five minutes, until the garlic gets golden and remove from the pan. Add the pine nuts to the pan and let saute til golden about five minutes. Remove from the pan.<br /><br />In a large bowl , toss the shrimp with the chopped parsley, a bit more extra virgin olive oil , the sundried tomatoes. Raise the heat under the pan to medium high. When the olive oil looks wavy add the shrimp to the hot pan with the toasted garlic and pine nuts and cook til the shrimp turn pink. It won’t take long!<br />Add the lemon wedges and toss well.<br /><br />Serves 3 generously.<br />This is wonderful with fresh arugula dressed with a zesty lemon vinaigrette.<br /><br />Click <span style="color: rgb(51, 51, 255);"><a href="http://sites.google.com/site/feedinggroomprintablerecipes/sunday-shrimp">here</a> </span>for a printable recipe!<br /><br /><a href="http://feedinggroom.blogspot.com/2009/07/nectarines-with-fresh-thyme-and-cream.html"><span style="color: rgb(51, 102, 102); font-style: italic; font-weight: bold;">One Year Ago on Feeding Groom</span></a><br /><br /><a href="http://feedinggroom.blogspot.com/2008/07/ancho-chile-brown-sugar-rubbed-wild.html"><span style="color: rgb(51, 102, 102); font-style: italic; font-weight: bold;">Two Years Ago on Feeding Groom</span></a>Mary Colemanhttp://www.blogger.com/profile/04258358674611115100noreply@blogger.com2tag:blogger.com,1999:blog-2820268747070729558.post-20861536048521623922010-04-27T17:53:00.001-07:002010-04-27T18:05:10.904-07:00Fennel and Celery Slaw with Orange, Cumin and Chilies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9mGP_kmIcben7bHhcPtLyyPvo3MNXDRBohgRgoCecBQXfgDAW4pVTn72DoqKQNhIDDvmI0yA9KBqZ-pEYb0U9SAV9sRpHs9MHkgMZFPVKAzGdBO2Nb-mJ2GiLQOOUiQ6iwbQZfrKIkM0/s1600/probably+this+one.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9mGP_kmIcben7bHhcPtLyyPvo3MNXDRBohgRgoCecBQXfgDAW4pVTn72DoqKQNhIDDvmI0yA9KBqZ-pEYb0U9SAV9sRpHs9MHkgMZFPVKAzGdBO2Nb-mJ2GiLQOOUiQ6iwbQZfrKIkM0/s400/probably+this+one.JPG" alt="" id="BLOGGER_PHOTO_ID_5464985391692584850" border="0" /></a><br /><br />Fennel slaw.<br /><br />Intriguing and not at all what you would think it would be.<br />Especially when you only have one fennel bulb.<br /><br />And you realize fennel’s best friend is celery.<br />And there’s a plethora of the celery in the fridge.<br /><br />A little bit of orange zest, crushed fennel seeds, ground cumin, hot red pepper flakes and minced garlic.<br /><br />Let this baby sit a bit and it gets a mind of its own.<br /><br />Spicy, peppery, fragrant and so damn good with a piece of grilled chicken marinated in fresh lime juice.<br /><br />Dare I say it?<br /><br />Big Fat Yum!!!<br /><br /><span style="font-size:130%;"><span style="color: rgb(51, 102, 102); font-style: italic; font-weight: bold;">Fennel and Celery Slaw with Orange, Cumin and Chilies</span></span><br /><span style="color: rgb(51, 102, 102); font-style: italic; font-weight: bold;"> Adapted from</span> <a style="color: rgb(153, 102, 51); font-style: italic; font-weight: bold;" href="http://www.amazon.com/Well-seasoned-Appetite-Recipes-American-Kitchen/dp/067085574X/ref=sr_1_7?ie=UTF8&s=books&qid=1272416186&sr=1-7">Molly O’Neill’s A Well Seasoned Appetite</a><br /><br />1 medium fennel bulb, trimmed and julienned<br />1 large cup thinly sliced celery <br />1 tsp ground cumin<br />2 tbsp fennel seeds, crushed<br />Good pinch crushed hot red pepper flakes<br />1 tsp grated orange zest<br />1 small clove garlic, smashed and minced<br />3 tbsp fresh lemon juice<br />3 tbsp fresh orange juice<br />Extra virgin olive oil<br />Coarse salt to taste<br />Freshly ground black pepper to taste<br /><br />Combine fennel and celery in big bowl. Combine fennel seeds, cumin and crushed red pepper flakes in small bowl and add to fennel and celery and toss. Whisk together the orange zest, garlic, fresh lemon and orange juices. Add a couple of good swirls of extra virgin olive oil and season to taste with the coarse salt and freshly ground black pepper. Add to the fennel and celery and toss til well coated. Let sit for an hour at room temperature.<br />The original recipe calls for chopping ¼ cup of fresh fennel fronds and adding to the salad prior to serving.<br />I forgot. I’m sure it would be divine. Also you can do this recipe with 3 medium fennel bulbs and leave out the celery. Up to you!<br /><br />Serves 3.<br /><br />Click<span style="color: rgb(0, 0, 153);"> <a href="http://sites.google.com/site/feedinggroomprintablerecipes/fennel-and-celery-slaw-with-orange-cumin-and-chilies">here</a> </span>for a printable recipe!<br /><br /><a style="color: rgb(51, 102, 102); font-style: italic; font-weight: bold;" href="http://feedinggroom.blogspot.com/2009/04/mesa-grill-barbecue-sauce-and-southern.html">One Year Ago on Feeding Groom</a><br /><br /><a style="font-style: italic; color: rgb(51, 102, 102); font-weight: bold;" href="http://feedinggroom.blogspot.com/2008/04/braised-carrots-with-red-wine-and.html">Two Years Ago on Feeding Groom</a>Mary Colemanhttp://www.blogger.com/profile/04258358674611115100noreply@blogger.com3tag:blogger.com,1999:blog-2820268747070729558.post-6741345175695884432010-04-24T06:06:00.000-07:002010-04-24T06:28:27.062-07:00Feeding Groom's Grilled Lobster Provencal<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipqqxerd2OJZ5shJr3Xg1X0o8mvO0Q89kRu9LD_lI-Ty9iHhWB2faM8vKPPr-OT-oADLMm_W5vM7_pPekUkQmG50t43K6-JZyI4QUWbgq5FQlB3_6ykTh-uYrGBNsJeo6WY5zlbGsaOZE/s1600/omg+1.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipqqxerd2OJZ5shJr3Xg1X0o8mvO0Q89kRu9LD_lI-Ty9iHhWB2faM8vKPPr-OT-oADLMm_W5vM7_pPekUkQmG50t43K6-JZyI4QUWbgq5FQlB3_6ykTh-uYrGBNsJeo6WY5zlbGsaOZE/s400/omg+1.JPG" alt="" id="BLOGGER_PHOTO_ID_5463690125246952578" border="0" /></a><br /><br />One of the truly great party weekends in Nashville is just around the corner.<br /><br /><a style="color: rgb(153, 51, 0);" href="http://www.iroquoissteeplechase.org/">The Iroquois Steeplechase</a>.<br /><br />Visualize yourself on a beautiful sunny day, dressed up in the cutest dress, a faboo hat and totally inappropriate shoes hiking several miles to your box where you’ll spend a delightful afternoon watching horses fling themselves around a track and people slowly turn the color of lobsters.<br /><br />Which brings me to my subject.<br /><br />Lunch.<br /><br />You’ve delegated beverage, nibble and dessert duty to fellow box members. It’s up to you to bring it on and blow them away with the main course.<br />.<br />Enter a cold grilled lobster with a knock out baby new potato and haricot verts salad .A divine Dijon vinaigrette, a few toasted pine nuts, Kalamata olives just add to the total outrageousness of this meal. if you don’t want to deal with the shell, make the salad, put it on some mixed baby romaine and top with the chopped grilled lobster and fresh basil. Add a few lemon wedges for a quick squeeze on top and you’ve got one hell of a lunch.<br /><br />Party on!<br /><br /><br /><span style="font-size:130%;"><span style="color: rgb(51, 102, 102); font-style: italic; font-weight: bold;">Feeding Groom’s Grilled Lobster Provencal</span></span><br /><br /><span style="color: rgb(51, 102, 102); font-style: italic; font-weight: bold;">Dressing:</span><br /><br />3 tbs Champagne vinegar<br />1 tsp minced shallot<br />2 tsp Dijon mustard<br />½ cup roasted garlic olive oil<br />Coarse salt and freshly ground black pepper<br /><br />Mix the champagne vinegar, shallot and mustard in small bowl. Slowly drizzle the oil into the bowl as you whisk until the dressing emulsifies. Add salt and pepper to taste. Set aside.<br /><br /><span style="color: rgb(51, 102, 102); font-style: italic; font-weight: bold;">The Lobster Tails:</span><br /><br />Preheat your grill to high if gas, or get the charcoal going.<br /><br />2 large lobster tails<br />Roasted garlic olive oil for brushing<br /><br /><span style="font-style: italic; font-weight: bold; color: rgb(51, 102, 102);">Salad</span>:<br /><br />1 pound baby new potatoes, cooked until just tender, cut in half<br />½ pound haricots verts, also known as French green beans, blanched<br />¼ cup pine nuts, toasted<br />¼ cup fresh basil, cut into chiffonade<br />¼ cup Kalamata olives, pitted<br />6 perfectly ripe small tomatoes, quartered ( grape tomatoes work well)<br /><br />Bring a large pot of water to a boil, add a dab of olive oil. Add lobster tails and cook for six minutes at the boil. Drain and when cool enough to handle, take a pair of kitchen scissors and cut right down the middle of the flesh side of the lobster. Don’t cut all the way through. Clean the hard shell off the flesh side and with the scissors, cut to expose the flesh so it will grill evenly.<br /><br /><br />When your fire is ready, brush the lobster tails with the roasted garlic olive oil and cook 3 minutes a side.<br />Remove the flesh from the lobster tail and chop in bite sized pieces. Toss with a bit of roasted garlic oil and season with coarse salt and freshly ground black pepper.<br /><br />Combine salad ingredients, toss with dressing to taste.<br /><br />Fill the lobster tail with the chopped lobster. Arrange salad next to the lobster and sprinkle with the fresh basil.<br /><br />Serves 2.<br /><br />Click <a href="http://sites.google.com/site/feedinggroomprintablerecipes/grilled-lobster-provencal"><span style="color: rgb(51, 51, 255);">here</span></a> for a printable recipe!<br /><br /><a href="http://feedinggroom.blogspot.com/2009/04/orecchiette-with-two-peas-asparagus-and.html"><span style="color: rgb(51, 102, 102); font-style: italic; font-weight: bold;">One Year Ago on Feeding Groom</span></a><br /><br /><a href="http://http//feedinggroom.blogspot.com/2008/04/pots-de-creme-au-chocolat.html"><span style="color: rgb(51, 102, 102); font-style: italic; font-weight: bold;">Two Years Ago on Feeding Groom</span></a>Mary Colemanhttp://www.blogger.com/profile/04258358674611115100noreply@blogger.com2tag:blogger.com,1999:blog-2820268747070729558.post-86388313602466839792010-03-25T16:44:00.000-07:002010-03-25T17:02:39.314-07:00Mediterranean Scallops<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCE37T-UH6ReZOAJpYZQHtWKaMjTW9B-ADLvR2zvC8CqVTOaejNxMnPBdufnNRzG6ZNDJmHbB9K4JG0KA5Yqw2hbDQmiObigz66V2RQ-3ZDAkmalSItALpYRYyo270yCen4Qp8w6ltN9k/s1600/yessireebob.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCE37T-UH6ReZOAJpYZQHtWKaMjTW9B-ADLvR2zvC8CqVTOaejNxMnPBdufnNRzG6ZNDJmHbB9K4JG0KA5Yqw2hbDQmiObigz66V2RQ-3ZDAkmalSItALpYRYyo270yCen4Qp8w6ltN9k/s400/yessireebob.JPG" alt="" id="BLOGGER_PHOTO_ID_5452723579738242722" border="0" /></a><br />Talk about a dish that will brighten up your dinner plate.<br /><br />This is it.<br /><br />Adapted from the always amazing <a href="http://www.amazon.com/Well-seasoned-Appetite-Recipes-American-Kitchen/dp/067085574X/ref=sr_1_7?ie=UTF8&s=books&qid=1269560957&sr=1-7"><span style="color: rgb(153, 51, 0); font-style: italic; font-weight: bold;">Molly O’Neill’s A Well Seasoned Appetite</span></a>, this dish has all the ingredients to transport you on a mental vacation to the Mediterranean .<br /><br />Saffron, orange, basil, rosemary.<br /><br />Throw in a few choice scallops, Nicoise olives and the freshest tomatoes you can find.<br /><br />Pasta, if you like.<br /><br />It’s travel in a bite.<br /><br /><br /><span style="font-weight: bold;font-size:130%;" ><span style="color: rgb(51, 102, 102); font-style: italic;">Mediterranean Scallops</span></span><br /><span style="color: rgb(51, 102, 102); font-style: italic; font-weight: bold;">Adapted from </span><a href="http://www.amazon.com/Well-seasoned-Appetite-Recipes-American-Kitchen/dp/067085574X/ref=sr_1_7?ie=UTF8&s=books&qid=1269560957&sr=1-7"><span style="color: rgb(153, 51, 0); font-style: italic; font-weight: bold;">Molly O’Neill’s A Well Seasoned Appetite</span></a><br /><br />A couple of swirls extra virgin olive oil<br />2 large shallots, minced<br />1 spoonful garlic confit ( or a couple of fat garlic cloves, chopped)<br />1 cup dry white wine<br />1 large pinch saffron<br />6 -8 of the ripest Campari tomatoes, quartered<br />½ cup oil cured olives, pitted<br />½ fresh orange, zested<br />2 medium springs fresh rosemary, chopped<br />Coarse salt and freshly ground black pepper to taste<br />6 large basil leaves, cut into a chiffonade<br />A good splash aged sherry vinegar<br />1 pound fresh scallops<br />Enough cooked pasta (linguine or fettuccine) for 2 (optional)<br /><br />Put a couple of good swirls extra virgin olive oil in a large skillet and heat til the oil is wavy. Add the minced shallots and garlic and maintain a medium low heat. Cook until the shallots are tender. Add the wine , saffron and raise the heat to medium high and saute stirring, until the mixture is reduced to about ¼ cup.<br />Add half the tomatoes, olives, orange zest, rosemary and season with coarse salt and freshly ground black pepper. Reduce the heat back to medium low and cook, stirring frequently until sauce thickens, about 10 minutes.<br /><br />Combine remaining tomatoes, fresh basil, sherry vinegar and season with coarse salt and freshly ground black pepper in a glass bowl and set aside to marinate while you finish the dish.<br /><br />Add the scallops to the skillet with the sauce and cook, about 5-7 minutes, until the scallops are cooked through.<br /><br />This is faboo with or without the addition of the pasta.<br /><br />Top the dish with the marinated tomato salad and serve.<br /><br />Serves 3 generously.<br /><br />Click <a href="http://sites.google.com/site/feedinggroomprintablerecipes/mediterranean-scallops"><span style="color: rgb(51, 51, 255);">here</span></a> for a printable recipe!<br /><br /><a style="font-style: italic; font-weight: bold; color: rgb(51, 102, 102);" href="http://feedinggroom.blogspot.com/2009/03/hollandaise.html">One Year Ago on Feeding Groom</a><br /><br /><a style="color: rgb(51, 102, 102); font-style: italic; font-weight: bold;" href="http://feedinggroom.blogspot.com/2008/03/charlotte-russe.html">Two Years Ago on Feeding Groom</a>Mary Colemanhttp://www.blogger.com/profile/04258358674611115100noreply@blogger.com0tag:blogger.com,1999:blog-2820268747070729558.post-31750042819761623552010-03-07T16:21:00.001-08:002010-03-07T16:45:55.566-08:00Butternut Squash with Fresh Ginger, Two Peppers and Fresh Basil<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3QTWA6xhYNs-ArSnSs-C0H6mKZBbBAywCm0xNSE4e5FIsfNBR7gIEvcZu_uUgDH3mU-BsIQwAZbz1yQgP6yI6PBbI-IcgFDMgQ_ExL9cXUu8zYFat-VgrxCB_-00JwwXIpOYWrIexV6M/s1600-h/oh+aye.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3QTWA6xhYNs-ArSnSs-C0H6mKZBbBAywCm0xNSE4e5FIsfNBR7gIEvcZu_uUgDH3mU-BsIQwAZbz1yQgP6yI6PBbI-IcgFDMgQ_ExL9cXUu8zYFat-VgrxCB_-00JwwXIpOYWrIexV6M/s400/oh+aye.JPG" alt="" id="BLOGGER_PHOTO_ID_5446053691486321090" border="0" /></a><br />Side dishes.<br /><br />Sometimes they can be such a bother.<br /><br />And boring.<br /><br />Don’t want to steam asparagus AGAIN?<br /><br />Tired of the same old potato routine ?<br /><br />Do you like garlic and shallots and red bell peppers ?<br /><br />Don’t mind a bit of jalapeno?<br /><br />Is fresh ginger a favorite?<br /><br />Ready for the bright taste of fresh basil and a blast of lime?<br /><br />Hmmmm?<br /><br />Got it.<br /><br /><br /><span style="font-size:130%;"><span style="color: rgb(51, 102, 102); font-style: italic; font-weight: bold;">Butternut Squash with Ginger, Two Peppers and Fresh Basil</span><br /><span style="font-style: italic; font-weight: bold; color: rgb(51, 102, 102);"><span style="font-size:100%;">Adapted from</span></span></span><span style="font-size:100%;"><a style="color: rgb(153, 102, 51); font-style: italic; font-weight: bold;" href="http://www.amazon.com/Splendid-Tables-How-Supper-Award-Winning/dp/0307346714"><span style="color: rgb(51, 102, 102);"> </span>The Splendid Table’s How to Eat Supper</a></span><br /><br />1 large butternut squash, cut in half. Peel one half and refrigerate the other.<br />Coarse salt<br />A couple of good swirls extra virgin olive oil<br />A large knob of fresh ginger, peeled and sliced and then the slices cut into matchsticks<br />1 large spoonful garlic confit, smashed (or just a few fat garlic cloves, sliced)<br />2 shallots, peeled and chopped<br />½ large red bell pepper, sliced thin<br />½ large jalapeno, seeded and sliced thin<br />2 scallions, sliced on diagonal<br />Freshly ground black pepper<br />Juice of 1 lime<br />About ½ cup chopped fresh basil<br /><br />Bring a large pot of water to boil. Cut the peeled squash half in half again and slice ¼ inch pieces.<br />Add to the boiling water and cook at the boil for 10 minutes.<br />Drain.<br /><br />In a large skillet over medium high heat add a couple of good swirls of extra virgin olive oil. When oil is wavy , add the ginger, garlic, peppers, scallions, shallots and season with the coarse salt and grind some black pepper in. Cook for a few minutes, stirring. Cover skillet and turn heat down to medium and cook for between 5-8 minutes.<br /><br />Add the fresh basil and cook for just a bit. Remove from heat, season and squeeze the lime juice over and serve.<br /><br />Serves 2 generously.<br /><br />Click <span style="color: rgb(51, 51, 255);"><a href="http://sites.google.com/site/feedinggroomprintablerecipes/butternut-squash-with-fresh-ginger-two-peppers-and-fresh-basil">here</a> </span>for a printable recipe!<br /><br /><a style="color: rgb(51, 102, 102); font-style: italic; font-weight: bold;" href="http://feedinggroom.blogspot.com/2009/03/provencal-oven-onion-saute.html">One Year Ago on Feeding Groom</a><br /><br /><a style="color: rgb(51, 102, 102); font-style: italic; font-weight: bold;" href="http://feedinggroom.blogspot.com/2008/03/out-of-india.html">Two Years Ago on Feeding Groom</a>Mary Colemanhttp://www.blogger.com/profile/04258358674611115100noreply@blogger.com0tag:blogger.com,1999:blog-2820268747070729558.post-32894125310951087522010-02-23T17:09:00.000-08:002010-02-23T18:04:43.707-08:00Pollo al Mattone<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb1we1AvPZoyIyIw7Dsf9Ew0KpcP917c1ot1aRQrwLRI1cuHxxUrP1Xx0nUFi0O0S1BMirypOFl0cXGQDIDhth7y3TNP2IpzGPSQhpS71B3t_tzHTfV4sOgLXHKakHLRm2tiLJiG9BFIY/s1600-h/pollo+alla+montane+019.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 354px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb1we1AvPZoyIyIw7Dsf9Ew0KpcP917c1ot1aRQrwLRI1cuHxxUrP1Xx0nUFi0O0S1BMirypOFl0cXGQDIDhth7y3TNP2IpzGPSQhpS71B3t_tzHTfV4sOgLXHKakHLRm2tiLJiG9BFIY/s400/pollo+alla+montane+019.JPG" alt="" id="BLOGGER_PHOTO_ID_5441618663462482194" border="0" /></a><br /><br /><br />Hello dahlinks!<br /><br />Yes, it’s me. Back from the winter doldrums and lack of inspiration in the kitchen to wow you with a bit of music and food.<br /><br />I know, you’re looking at this lovely foil covered brick and thinking, ho hum, cheap but effective kitchen tool.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipUxGG9BXDEfaSbIl-hQ9XwHkxe0-gbNC7vGSnpbxP-dnuLux1lCUew9yusLGTvStRT1WVakCElauj8rcXzO4egBunQ1ftpND9Ed361I7lJgqhgRZm7Rd1YCZQ4Xx0hOe2Ao9UFRDSFNU/s1600-h/the+whole+shootin+match.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipUxGG9BXDEfaSbIl-hQ9XwHkxe0-gbNC7vGSnpbxP-dnuLux1lCUew9yusLGTvStRT1WVakCElauj8rcXzO4egBunQ1ftpND9Ed361I7lJgqhgRZm7Rd1YCZQ4Xx0hOe2Ao9UFRDSFNU/s400/the+whole+shootin+match.JPG" alt="" id="BLOGGER_PHOTO_ID_5441619500487223938" border="0" /></a><br />Well, yes it is. And it’s nothing new. People have been cooking under bricks for years.<br /><br />But…if you’re like me, you’ve had some success with bricks and chickens.<br /><br />Maybe not together as much now that I think about it.<br /><br />Chicken did not cook evenly.<br /><br />You dropped said brick and chick on floor and had to renovate the kitchen.<br /><br />The there is the backbone removal aka butterfly-ing said bird. It works for a chicken, sure. A turkey…not one that weighs over 18 pounds. We won‘t go into Thanksgiving 2009 again.<br /><br />How’s about a Cornish Game Hen?<br /><br />Hell, yes.<br /><br />Bring on the little birdies.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXgyJWOnLhUrvMI6KWZqD3rLqD9stc_JRn0R8jgQLG4qXj0FJWlkzIIy_OFsKiWuwRZSW7njPR2wQtqiPQESixSNpdWRywG7I3NYnPh8cATkMojpAOmdb1WkYF9ORIFHdYScUvLdmYHi4/s1600-h/skin+side+down+%282%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXgyJWOnLhUrvMI6KWZqD3rLqD9stc_JRn0R8jgQLG4qXj0FJWlkzIIy_OFsKiWuwRZSW7njPR2wQtqiPQESixSNpdWRywG7I3NYnPh8cATkMojpAOmdb1WkYF9ORIFHdYScUvLdmYHi4/s400/skin+side+down+%282%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5441620107343736546" border="0" /></a><br />I have mastered the removal of said backbone and can cook two, count ‘em, two game hens at the same time in the same pan under one brick and one skillet.<br /><br />Pollo al Mattone for two, thank you very much.<br /><br />I owe it all to <a style="color: rgb(204, 153, 51);" href="http://www.foodnetwork.com/secrets-of-a-restaurant-chef/index.html">Secrets of a Restaurant Chef</a>, truly one of the funnier, more laid back and inspiring cooking shows I have seen.<br /><br />Anne Burrell makes this dish look easy and when you do it, it is. And using the GH (aka Game Hen) in this dish is her idea.<br /><br />Brilliant!<br /><br />If you haven’t had one in a long time, Cornish game hen is delish. It’s made for the people that love chicken thighs, and in case you haven’t noticed I am the self proclaimed Queen of the Chick Thigh.<br /><br />So get out your sharp knife.<br />Flatten the little suckers.<br />Tie their little legs together.<br />Give them a massage in the pimenton and toasted cumin paste, let them sit and think at least a couple of hours and break out the brick.<br /><br />Crank up <a href="http://www.youtube.com/watch?v=rrBx6mAWYPU">The Commodores</a> as you take your pans and brick out of the oven and make the quick sauce to top this perfect every time dinner.<br /><br />And you dance a bit.<br /><br />Because you can.<br /><br /><span style="color: rgb(51, 153, 153);font-size:130%;" ><span style="font-style: italic; font-weight: bold;">Pollo Al Mattone aka Brick House Game Hens</span></span><br /><span style="color: rgb(51, 102, 102); font-style: italic; font-weight: bold;"><span style="color: rgb(51, 153, 153);"> Adapted from a recipe courtesy of</span> </span><a style="color: rgb(204, 153, 51); font-style: italic; font-weight: bold;" href="http://www.foodnetwork.com/recipes/anne-burrell/pollo-al-mattone-recipe/index.html">Anne Burrell</a><br /><br /><br />4 fat cloves garlic, smashed and finely chopped<br />1 tsp crushed red pepper flakes<br />1 lemon, zested and juiced<br />3 springs fresh rosemary, leaves chopped or 1 tbsp dried rosemary leaves, crushed<br />1 tsp smoked pimenton<br />1 -½ tsp toasted ground cumin<br />2 Cornish game hens, butterflied, backbone and wing tips removed, legs tied with kitchen string, remembering to remove it prior to picture taking<br />Extra virgin olive oil<br />Coarse salt and freshly ground black pepper<br />½ cup dry white wine<br />¾ cup roasted chicken stock<br />1 tbsp butter<br /><br />Wrap a brick in aluminum foil.<br /><br />Combine garlic, crushed red pepper flakes, lemon zest and lemon juice, rosemary, pimenton and cumin. Add a couple of good swirls extra virgin olive oil until mixture becomes a paste. Place the game hens in large bowl, add the spice mixture to the bowl and massage the hens with the spice mixture. Let marinate for 12 to 24 hours in the fridge OR at room temperature for 2 hours.<br /><br />If you do refrigerate the hens, take them out about 45 minutes ahead of time to let come to room temperature.<br /><br />Preheat the oven to 400*.<br /><br />Coat a large saute pan with olive oil and turn heat on high. Season the game hens with salt and pepper. When the oil gets that wavy look, lay the marinated game hens in the pan skin side down. Oil the bottom of another large saute pan, lay it on top of the game hens and place the brick in the second saute pan. Cook the game hens until skin starts to brown, about 5 minutes. Put the pans (as Anne says “the whole shootin’ match) in the preheated oven for about 15 to 20 minutes.<br /><br />Remove the pans from the oven and remove the brick and the top pan. At this point the skin should be lovely and dark brown. Check the game hens for doneness. It should be cooked through.<br /><br />Put pan over medium high heat and add the white wine. Cook over high heat until the wine has reduced by more than half. Add the chicken stock, season with salt and reduce by half. Add butter if you like. Spoon juices over the game hens and serve.<br /><br />Serves 2.<br /><br />Click <a href="http://sites.google.com/site/feedinggroomprintablerecipes/home/pollo-al-mattone"><span style="color: rgb(51, 51, 255);">here</span></a> for a printable recipe!<br /><br /><a href="http://feedinggroom.blogspot.com/2009/02/queen-creole-sauce.html"><span style="color: rgb(51, 153, 153); font-style: italic; font-weight: bold;">One Year Ago on Feeding Groom</span></a><br /><br /><a href="http://feedinggroom.blogspot.com/2008/02/rappahannock-river-brunswick-stew.html"><span style="color: rgb(51, 153, 153); font-style: italic; font-weight: bold;">Two Years Ago on Feeding Groom</span></a>Mary Colemanhttp://www.blogger.com/profile/04258358674611115100noreply@blogger.com1tag:blogger.com,1999:blog-2820268747070729558.post-72160110483500785172010-01-29T09:50:00.000-08:002010-01-29T10:09:47.251-08:00Claudia's Baked Ziti<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI9Es9okudoTgnhRJvGbIvPnpAU62kbTZYZGeJ5R-V1P32H9G2KBElcdU-mPUuVTTKb_ir108iovDNUc7Ind3xv65gkAFhVGOu2ZtS4_Gc1mz4Npttufuz7WigIAu4dL27FtwNOGUxu3I/s1600-h/this+one.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI9Es9okudoTgnhRJvGbIvPnpAU62kbTZYZGeJ5R-V1P32H9G2KBElcdU-mPUuVTTKb_ir108iovDNUc7Ind3xv65gkAFhVGOu2ZtS4_Gc1mz4Npttufuz7WigIAu4dL27FtwNOGUxu3I/s400/this+one.JPG" alt="" id="BLOGGER_PHOTO_ID_5432223090615699010" border="0" /></a><br /><br /><br />Describing food can be so challenging at times.<br /><br />Yeah, yeah talk about depth of flavor, ease of preparation.<br />How the meatiness of something tickles the fancy of something else in the dish and it all comes together in one big explosion…your taste buds are flipping out…<br /><br />Whatever.<br /><br />Well, as far as this Baked Ziti goes, it has all of the above but why bother when one word describes it.<br /><br />Outstanding.<br /><br /><br />This recipe is from a dear friend who is new to the blogging world and has taken on <a style="color: rgb(153, 51, 0);" href="http://www.amazon.com/Beard-Bread-James/dp/0679755047">Beard on Bread</a> by James Beard and is baking her way through it.<br /><br />Check her out<a style="color: rgb(153, 51, 0);" href="http://thegr8fulbread.blogspot.com/"> here.</a><br /><br />And check out those fabulous bowls the bread is rising in.<br /><br />Her husband is a potter extraordinaire.<br /><br />Check him out<a style="color: rgb(153, 51, 0);" href="http://www.centerearthpottery.com/"> here</a>.<br /><br />And then start your ziti.<br /><br /><br /><span style="font-size:130%;"><span style="color: rgb(51, 102, 102); font-style: italic; font-weight: bold;">Claudia’s Baked Ziti</span></span><br /><span style="font-style: italic; font-weight: bold; color: rgb(51, 102, 102);">With a bit of adaptation by me</span><br /><br />1 lb. ziti (cook as directed on package, drain)<br />1 lb. sweet Italian sausage , removed from casing<br />1 lb. fresh mozzarella cheese, grated<br />1 lb. ricotta cheese<br />1 C parmesan reggiano, cheese<br />2 eggs<br />6 fat garlic cloves, chopped<br />I large yellow onion, chopped<br />½ large fennel bulb, chopped<br />A couple of dashes crushed red pepper flakes<br />Fresh Italian parsley, chopped for garnish<br />28 oz. plum tomatoes<br />½ cup red wine<br /><br /><br />Preheat oven to 375.<br /><br />Combine eggs, ricotta and parmesan.<br /><br />In a large skillet, heat a couple of good swirls extra virgin olive oil til wavy. Add the Italian sausage and cook until brown. Remove from pan and set aside on paper towel to drain. Add onion, crushed red pepper flakes and fennel to the pan and cook til golden. Add the garlic and cook about five minutes. Add red wine and let cook down to half and then add tomatoes. Cook for about 30 minutes until reduced, thick and yummy. Add the cooked Italian sausage and season with coarse salt and freshly ground black pepper.<br /><br />Layer into lasagna pan starting with sausage and tomato sauce, then cooked ziti, parmesan mix and mozzarella. Repeat using up all ingredients and ending with sauce and top that with mozzarella.<br /><br />.<br />Bake covered for 1 hour, uncover last 10 minutes to brown top a little. Sprinkle chopped Italian parsley on top for garnish and enjoy.<br /><br />Serves 6 generously.<br /><br />Click <a href="http://sites.google.com/site/feedinggroomprintablerecipes/claudia-s-baked-ziti"><span style="color: rgb(0, 0, 153);">here</span></a> for a printable recipe.<br /><br /><a style="color: rgb(51, 102, 102); font-style: italic; font-weight: bold;" href="http://feedinggroom.blogspot.com/2009/01/garlic-confit.html">One Year Ago on Feeding Groom</a><br /><br /><a style="color: rgb(51, 102, 102);" href="http://feedinggroom.blogspot.com/2008/01/farro-soup-in-style-of-lucca-minestra.html"><span style="font-style: italic; font-weight: bold;">Two Years Ago on Feeding Groom</span></a>Mary Colemanhttp://www.blogger.com/profile/04258358674611115100noreply@blogger.com1tag:blogger.com,1999:blog-2820268747070729558.post-69927881005694469822010-01-16T08:09:00.000-08:002010-01-16T08:36:27.104-08:00Shrimp and White Bean Stew with Braised Broccoli Rabe<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1glIqGghNpS8Hnlr_DqF80aV9_pkuvg56XcWLWF3O-rUwmy10W0R1CzDXjOGWsNJDUK8OQ8Mq9BtfMFdm9YnkiC6M2uPimRq7tnYNuRkG1Y0PVvXSFeaSXffh0_QdU-QgnEvaNL95byE/s1600-h/yea+babay.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1glIqGghNpS8Hnlr_DqF80aV9_pkuvg56XcWLWF3O-rUwmy10W0R1CzDXjOGWsNJDUK8OQ8Mq9BtfMFdm9YnkiC6M2uPimRq7tnYNuRkG1Y0PVvXSFeaSXffh0_QdU-QgnEvaNL95byE/s400/yea+babay.JPG" alt="" id="BLOGGER_PHOTO_ID_5427372369804275330" border="0" /></a><br /><br />Cold weather?<br />Check.<br />Roaring fire?<br />Check.<br />Candles lit?<br />Spicy shrimp and white bean stew simmering on the stove?<br />Broccoli rabe braised?<br />Check.<br />Check.<br />Check.<br />Wine glasses refilled?<br />Big fat check!<br />Eat!<br /><br /><br /><span style="font-size:130%;"><span style="font-style: italic; color: rgb(51, 102, 102); font-weight: bold;">Shrimp and White Bean Stew with Braised Broccoli Rabe </span></span><br /><span style="color: rgb(51, 102, 102); font-style: italic; font-weight: bold;">Adapted from</span><a href="http://www.amazon.com/Kitchen-Conversations-Recipes-Americas-Innovative/dp/0688138667"> <span style="color: rgb(153, 51, 0); font-style: italic; font-weight: bold;">Joyce Goldstein's Kitchen Conversations</span><br /></a><br />1 can great northern beans, drained and rinsed<br />1 large sweet yellow onion, chopped<br />8 fat cloves garlic, smashed and chopped<br />2 small bay leaves<br />Two good shakes crushed red pepper flakes<br />8 whole canned San Marzano tomatoes, chopped coarsely<br />Coarse salt and freshly ground black pepper<br />1 - ½ cups seafood stock if you have it, if not roasted chicken stock works just fine<br />½ cup dry white wine<br />18 large shrimp, peeled, tail on<br />¼ cup chopped fresh Italian parsley<br /><br />Heat large skillet over medium high heat. Add a couple of good swirls extra virgin olive oil. When oil is wavy, add the onion and saute for 10 minutes until golden, monitoring the heat so the onion doesn’t brown too much. Add garlic, red pepper flakes and bay leaves. Stir and let cook five minutes. Add the drained white beans and tomatoes. Reduce heat to simmer and cook about 20 minutes. Add the wine and stock and bring up to a good simmer. Season with coarse salt and freshly ground black pepper. Add the shrimp and cook, covered, until shrimp are done, about six minutes.<br /><br />Stir in fresh Italian parsley before serving. Use fresh cilantro if not serving the Broccoli Rabe.<br /><br /><span style="font-size:130%;"><span style="color: rgb(51, 102, 102); font-style: italic; font-weight: bold;">Braised Broccoli Rabe</span></span><br /><br />1 good sized bunch broccoli rabe, washed and chopped<br />4 fat cloves garlic, smashed<br />2 large anchovy fillets<br />Coarse salt and freshly ground black pepper<br /><br />Bring large pot of water to a rolling boil. Add broccoli rabe and cook for 10 minutes. Drain well and squeeze water out .<br />Heat a large skillet over medium high heat. Add a couple of good swirls extra virgin olive oil. While that’s heating, chop the garlic and the anchovies together. Add to pan when oil is wavy and a shake or two of crushed hot red pepper flakes. Cook a couple of minutes and add the broccoli rabe. Saute five more minutes and serve.<br /><br />Can put in middle of bowl of Shrimp and White bean Stew and ladle stew over top.<br /><br />Serves 3 generously.<br /><br />Click <a style="color: rgb(51, 51, 255);" href="http://sites.google.com/site/feedinggroomprintablerecipes/shrimp-and-white-bean-stew-with-braised-broccoli-rabe">here </a>for a printable recipe!<br /><br /><a href="http://feedinggroom.blogspot.com/2009/01/tomatillo-guacamole.html"><span style="color: rgb(51, 102, 102); font-style: italic; font-weight: bold;">One Year Ago on Feeding Groom</span><br /></a><br /><a href="http://feedinggroom.blogspot.com/2008/01/hay-stacks.html"><span style="color: rgb(51, 102, 102); font-style: italic; font-weight: bold;">Two Years Ago on Feeding Groom</span></a>Mary Colemanhttp://www.blogger.com/profile/04258358674611115100noreply@blogger.com3tag:blogger.com,1999:blog-2820268747070729558.post-74015462010432601452010-01-09T07:06:00.000-08:002010-01-16T08:08:57.193-08:00Rigatoni with Lamb Sauce, Fresh Tomatoes and Mint<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM6IKj0tJgrkDnKMtiAigCvylebaOwHqHoI85iAClys5RWpTp3SUSzbYOOQaj-05O3uWEdU3JWRjPl_u6me7crT6wWf_k4UgIZaODEBPLmnWxn0hSCt2T_8-kiHFe6ap3LOeFCwnxFmIk/s1600-h/nothisone.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM6IKj0tJgrkDnKMtiAigCvylebaOwHqHoI85iAClys5RWpTp3SUSzbYOOQaj-05O3uWEdU3JWRjPl_u6me7crT6wWf_k4UgIZaODEBPLmnWxn0hSCt2T_8-kiHFe6ap3LOeFCwnxFmIk/s400/nothisone.JPG" alt="" id="BLOGGER_PHOTO_ID_5424758305892287586" border="0" /></a><br /><br /><br /><br />Fresh tomatoes and mint.<br /><br />In the dead of winter.<br /><br />Well, why the hell not?<br /><br />If you’re hungry and you happen to have all the ingredients to a divine dinner, are you going to punish yourself because it might not be the “correct” time to eat something. The Food Police need to lighten up a bit.<br /><br />The wonderful Campari tomatoes on the vine work great for this. And fresh mint is not hard to come by.<br /><br />Combine with a simple saute of ground lamb, onions, fat garlic cloves and spicy fresh ginger and you’ve got a quick meal that will knock your socks off.<br /><br />And offer hopes of warm weather during an Arctic freeze.<br /><br /><br /><span style="font-size:130%;"><span style="font-style: italic; color: rgb(51, 102, 102); font-weight: bold;">Rigatoni with Lamb Sauce, Fresh Tomatoes and Mint</span></span> <span style="font-style: italic; font-weight: bold; color: rgb(51, 102, 102);"><br />Adapted from Patricia Wells’ <a style="color: rgb(204, 153, 51);" href="http://www.amazon.com/Provence-Cookbook-Patricia-Wells/dp/0060507829">The Provence Cookbook</a></span><a style="color: rgb(204, 153, 51);" href="http://www.amazon.com/Provence-Cookbook-Patricia-Wells/dp/0060507829"><br /></a><br />2 onions, peeled and diced<br />1 large spoonful garlic confit or 6 fat garlic cloves, smashed and chopped<br />A couple of good swirls extra virgin olive oil<br />Coarse salt and freshly ground black pepper to taste<br />A good inch of fresh ginger, peeled and cut in small pieces<br />A couple of good shakes crushed red pepper flakes<br />2 carrots, peeled and chopped<br />2 stalks celery, chopped<br />1 pound ground lamb<br />A good hand of fresh Italian parsley, chopped<br />A good pinch dried mint<br />1-1-2 cups dry white wine<br />6 Campari tomatoes, cut in quarters<br />A good handful fresh mint, chopped<br />Cook enough rigatoni for three people<br />Pecorino Romano cheese , grated, to pass<br /><br />Place a large skillet over medium high heat and add a couple of good swirls extra virgin olive oil. When the oil is shimmery, add onions, garlic and season with coarse salt. Stir, cover and cook over low heat until soft, about three minutes.<br /><br />Throw the carrots, celery, ginger and hot pepper flakes in the food processor. Pulse a couple of times and put in pan with the onions and garlic mix. Cook until soft. Add the lamb and cook until it’s no longer pink. Add parsley, dried mint and white wine and bring to a boil. The reduce the heat and let it rock til the wine has evaporated. Patricia says that should take about five minutes.<br /><br />Put the Campari tomatoes, fresh mint and a couple of swirls of extra virgin olive oil in a small bowl and season with coarse salt and freshly ground black pepper.<br /><br />At this point, when the pasta is done, drain and add immediately to the skillet. Toss together and then cover and let it sit for a couple of minutes and then taste for seasoning.<br /><br />Serve with the Campari tomato and mint salad on top and a good grating of the Pecorino Romano cheese.<br /><br />Pure bliss.<br /><br /><br />Click <a style="color: rgb(51, 51, 255);" href="http://sites.google.com/site/feedinggroomprintablerecipes/rigatoni-with-lamb-sauce-fresh-tomatoes-and-mint">here</a> for a printable recipe!<br /><br /><a href="http://feedinggroom.blogspot.com/2009/01/short-ribs-braciole.html"><span style="font-style: italic; font-weight: bold; color: rgb(51, 153, 153);">One Year Ago on Feeding Groom</span></a><br /><br /><a href="http://feedinggroom.blogspot.com/2008/01/lucys-lamb-ragu.html"><span style="font-style: italic; font-weight: bold; color: rgb(51, 153, 153);">Two Years Ago on Feeding Groom</span><br /></a>Mary Colemanhttp://www.blogger.com/profile/04258358674611115100noreply@blogger.com2tag:blogger.com,1999:blog-2820268747070729558.post-2789532215762163172009-12-12T08:37:00.000-08:002009-12-12T08:56:33.933-08:00Cauliflower Puttanesca<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc9Uoi_tO7wPplFtFAHSwrqILsVHbtUEeW3bLi2fjafZy8vvzKjperFgJHtP_5vxRHHubxvCcwjV4Yd6rHNzuEKvtUsEI9G07ZqfIJwI0yIDiLpvdeB4UqPV7ioRWp2SJm0gfPEigIXiA/s1600-h/this+one.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5414392791545859778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc9Uoi_tO7wPplFtFAHSwrqILsVHbtUEeW3bLi2fjafZy8vvzKjperFgJHtP_5vxRHHubxvCcwjV4Yd6rHNzuEKvtUsEI9G07ZqfIJwI0yIDiLpvdeB4UqPV7ioRWp2SJm0gfPEigIXiA/s400/this+one.JPG" /></a> Jamie Oliver is my new best friend.<br /><div><br />Of course he doesn’t know it.</div><div><br />But he has gotten me out of the cooking doldrums. </div><div><br />Check out his <a href="http://www.jamieoliver.com/recipes"><span style="color:#993300;">website</span></a>. Just reading his recipes makes me smile.</div><div><br />Not to mention eating his food.<br /></div><div>The concept is brilliant.</div><div><br />Make a puttanesca sauce, bury the whole cauliflower in it and drizzle with olive oil. </div><div><br />“Bake” it on top of the stove. </div><div><br />People, this is face down in your plate good.<br /></div><div>And easy. </div><div><br />“Smashing’ as he would say.</div><br /><div><br /><em><strong><span style="font-size:130%;color:#336666;">Cauliflower Puttanesca aka "Killer Cauliflower"<br /></span><span style="color:#336666;">Adapted from</span></strong></em> <a href="http://www.jamieoliver.com/recipes/vegetarian-recipes/whole-baked-cauliflower-with-tomato-and"><span style="color:#993300;"><em><strong>Jamie Oliver</strong></em></span></a></div><br /><div><br />1 medium sweet red onion, peeled, cut in half and sliced thinly<br />1 medium sweet yellow onion, peeled, cut in half and sliced thinly<br />1 large spoonful garlic confit, smashed<br />1 large cauliflower, trimmed, cut off the stalk and chop it (leave the cauliflower whole)<br />½ cup Kalamata olives, pitted<br />4 anchovy fillets, chopped<br />A handful of fresh Italian parsley…chop the leaves and finely chop the stalks<br />½ cup red wine<br />1 large can San Marzano tomatoes<br />A good splash balsamic vinegar</div><div><br />You’re going to need a pan that can hold a large head of cauliflower in the middle and the puttanesca sauce around it. </div><br /><div>Jamie says’ If you’ve got the size of your pan right, half of the cauliflower will be in the sauce, half above it.” So take that into consideration when you pick out the Dutch oven you use. </div><br /><div>Heat the pan over medium high heat. </div><br /><div>Add a couple of good swirls extra virgin olive oil. When the oil is wavy, add the chopped onions, garlic confit, the chopped cauliflower stalk and let cook about 10 minutes until soft. Add Kalamatas, anchovies and tomatoes with their juice. Add the red wine and a splash of balsamic vinegar. Stir and bring this mix to a boil. </div><div><br />Put the whole cauliflower in the pan.</div><div><br />Add a couple of good swirls extra virgin olive oil over the top of the cauliflower. Cover and cook for about 45-50 minutes on medium low heat until done.</div><div><br />This is a very cool way to serve cauliflower as a main dish…with a bit of Parmesan -Reggiana and chopped fresh Italian parsley on top. As a side dish it totally rocks with grilled chicken and a crispy Romaine salad topped with a champagne vinaigrette.<br /><br />Serves 3 generously.</div><div><br />Click <a href="http://sites.google.com/site/feedinggroomprintablerecipes/cauliflower-puttanesca"><span style="color:#000099;">here</span></a> for a printable recipe!<br /></div><div><em><strong><a href="http://feedinggroom.blogspot.com/2008/11/spinach-lasagna.html"><span style="color:#336666;">One Year Ago on Feeding Groom</span></a></strong></em></div><div><br /><strong><em><a href="http://feedinggroom.blogspot.com/2007/12/oven-braised-salmon-with-lemon-creme.html"><span style="color:#336666;">Two Years Ago on Feeding Groom</span></a></em></strong></div>Mary Colemanhttp://www.blogger.com/profile/04258358674611115100noreply@blogger.com2tag:blogger.com,1999:blog-2820268747070729558.post-30523497137033796962009-12-06T08:41:00.000-08:002009-12-06T09:23:52.891-08:00Curried Turkey and Wild Rice Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsdfpV2M8csKaFIRd0wgtVTPrUWioMxn7WeqTyCwKR4IkYsI64lP5vtiUZ_1MGg86U0sNvNQU0FyLjm_Wgvk2mIvGr35-divoycmfEdJJ6IJI0_LXrThwE8M1SJwkHZRNxwSb6HzBogd0/s1600-h/the+soup.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5412166814690294194" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsdfpV2M8csKaFIRd0wgtVTPrUWioMxn7WeqTyCwKR4IkYsI64lP5vtiUZ_1MGg86U0sNvNQU0FyLjm_Wgvk2mIvGr35-divoycmfEdJJ6IJI0_LXrThwE8M1SJwkHZRNxwSb6HzBogd0/s400/the+soup.JPG" /></a><br /><br />There’s a theory that if you talk about an upsetting experience you have, it helps to get your feelings out in the open and you can move on past the unpleasantness.<br /><br />Welcome to my Thanksgiving.<br /><br />Things for the celebratory evening at the Red Brick Ranchero were in place.<br /><br />Food cooked beautifully, witness the pictures.<br /><br />HOWSOMUCHEVER….when said food was served, it was not as it had presented itself.<br /><br />The cranberries did not accept the gelatin that would make them stand up and be accounted for.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwvJ8CUnQ3bvMlN48BlQ13GN26a6fCkz29EAUgwP4aQeq2zGAK323YRlu4IhRMsJBnsLe_fZIFkKqGexHrzprsFE4kCGTf6_u5Oa36AVt8PBGJJFIvb1rPCqZPgbCuhn6XL63o2_VE6pw/s1600-h/this+cranberry.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 299px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5412165351880472338" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwvJ8CUnQ3bvMlN48BlQ13GN26a6fCkz29EAUgwP4aQeq2zGAK323YRlu4IhRMsJBnsLe_fZIFkKqGexHrzprsFE4kCGTf6_u5Oa36AVt8PBGJJFIvb1rPCqZPgbCuhn6XL63o2_VE6pw/s400/this+cranberry.JPG" /></a><br />They refused same and, well, there you go.<br /><br />Cranberry Soup.<br /><br />If only they had let me know ahead of time.<br /><br />I would have gotten out the bowls.<br /><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ9w_UeJW35ztGGY9dn_ii5LWX2YTm5MLaGP3q6qju_3PIzw57DyOFJD7B6mHCHVY5h2zeb5MhH_v68Rj2UsvkI4p6GxVs002dcQIfr44-7d8IsEgQYSLijf5OsiXVaNty8hAk7CjSo00/s1600-h/therolls.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5412165366786914130" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ9w_UeJW35ztGGY9dn_ii5LWX2YTm5MLaGP3q6qju_3PIzw57DyOFJD7B6mHCHVY5h2zeb5MhH_v68Rj2UsvkI4p6GxVs002dcQIfr44-7d8IsEgQYSLijf5OsiXVaNty8hAk7CjSo00/s400/therolls.JPG" /></a><br />I found these the day after. Sort of forgot about them in the hystericalness that ensued.<br /><br />The first turkey.<br /></p><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNGF_aolkAtZ3JTKyUa_53yVXqjofee2VySdpbC8e0ex-V81YKxrhcw9GRsQyIsWVzMexRi_dSvlb5cUrsnrC3Wt0k619LkqpWSdVsNaAzTF6OQhfYSum-VGvMBu7Yn-2OflwZLwVA-D8/s1600-h/the+turkey.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5412165356955234130" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNGF_aolkAtZ3JTKyUa_53yVXqjofee2VySdpbC8e0ex-V81YKxrhcw9GRsQyIsWVzMexRi_dSvlb5cUrsnrC3Wt0k619LkqpWSdVsNaAzTF6OQhfYSum-VGvMBu7Yn-2OflwZLwVA-D8/s400/the+turkey.JPG" /></a><br />Looks are deceiving.<br /><br />The second turkey.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjycavFvt6dDUxDDmqrOeguECLxJQXXrlEH2DI6RcVmuEEXQ3RxqQsmAIt-UVl4lnMNrMaBwPOw71xT9PxiXFeaa6aEY47YRpAIf4zfAsqc6G6oECuo03QystYE0AAD_Iqc6dFKKTiQFTc/s1600-h/the+second+turkey.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5412168534594793906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjycavFvt6dDUxDDmqrOeguECLxJQXXrlEH2DI6RcVmuEEXQ3RxqQsmAIt-UVl4lnMNrMaBwPOw71xT9PxiXFeaa6aEY47YRpAIf4zfAsqc6G6oECuo03QystYE0AAD_Iqc6dFKKTiQFTc/s400/the+second+turkey.JPG" /></a><br /><br />I can’t talk about it.<br /><br />I guess all I say is that it kind of seemed sacrilegious to stuff two turkeys in a huge pot and BOIL them to get them done.<br /><br />Thank God my mother had brought a ham.<br /><br />The turkeys came to a very creative end; involving wild and brown rice, garam masala and cumin, golden raisins and cilantro.<br /><br />Warming, soothing, comforting.<br /><br />There…I feel much better.<br /><br />I can think about Christmas Eve dinner now.<br /><br /> <br /><span style="font-size:130%;color:#336666;"><em><strong>Curried Turkey and Wild Rice Soup</strong></em></span><br /><span style="font-size:130%;color:#336666;"><em><strong> </strong></em></span><br />4 cups cooked turkey breast and thigh meat, chopped coarsely<br />3 cups cook wild and brown rice mix (I used <a href="http://www.riceselect.com/Products/scrollView.asp?id=74&level=2"><span style="color:#993300;">RiceSelect Royal </span><span style="color:#993300;">Blend</span></a>..it’s divine.)<br />Couple of swirls of extra virgin olive oil<br />2 large leeks, trimmed, rinsed and coarsely chopped<br />1 large green bell pepper, chopped<br />6 stalks celery, coarsely chopped<br />8 fat cloves garlic, smashed and chopped<br />Freshly ground black pepper and coarse salt to taste<br />6 cups chicken or turkey stock, heated<br />2 tbsp hot curry powder<br />1 tbsp garam masala<br />1 tsp ground coriander<br />2 tsp ground cumin<br />1 tsp cayenne<br /><br />Heat a large pot over medium high heat and add a couple swirls of extra virgin olive oil. When oil is wavy, add the leeks, green bell pepper and celery, stir to combine, reduce heat to medium and cover to sweat the veggies for 15 minutes. Stir occasionally.<br /><br />Add the garlic and seasonings and cook for five minutes. Add the turkey and cook five minutes. Add the hot chicken/turkey stock and stir.<br />Let this cook for about 25 minutes. Add the cooked rice mixture and let heat for about ten minutes.<br /><br />Serve with chopped fresh cilantro, golden raisins, and sour cream or plain Greek yogurt.<br />Serves 4 generously.<br /><br /><br />Click<span style="color:#3333ff;"> <a href="http://sites.google.com/site/feedinggroomprintablerecipes/curried-turkey-and-wild-rice-soup">here</a></span> for a printable recipe.<br /><br /><span style="color:#336666;"><em><strong><a href="http://feedinggroom.blogspot.com/2008/12/fgs-chicken-fajita-pasta.html">One Year Ago on Feeding Groom</a></strong></em></span><br /><br /><span style="color:#336666;"><em><strong><a href="http://feedinggroom.blogspot.com/2007/12/mary-had-little-lamb.html">Two Years Ago on Feeding Groom </a><br /></strong></em></span> Mary Colemanhttp://www.blogger.com/profile/04258358674611115100noreply@blogger.com3tag:blogger.com,1999:blog-2820268747070729558.post-54184426446592121472009-11-23T19:30:00.000-08:002009-11-23T20:05:14.713-08:00Feeding Groom Daube a` la Vin Rouge<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO5MdD9spNZYlK99CFx6aYECaO2WANSqezhtYjt-P1F6mknyFeR3ZybNPzDtsaw-AVRFeNM34FlrpOhPfGjmJEohPdaNEJmYXZnuXCl9zEFiMDeJAQyrAwOPg3MrQHUdOd5wLfEa0pZ3I/s1600/daube+me+baby+007.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5407509324247000482" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO5MdD9spNZYlK99CFx6aYECaO2WANSqezhtYjt-P1F6mknyFeR3ZybNPzDtsaw-AVRFeNM34FlrpOhPfGjmJEohPdaNEJmYXZnuXCl9zEFiMDeJAQyrAwOPg3MrQHUdOd5wLfEa0pZ3I/s400/daube+me+baby+007.JPG" /></a><br /><div><br />Never met a beef stew I didn’t like. </div><div><br />Seriously. </div><div><br />But the French version, called daube takes beef stew to a whole new level.<br /></div><div>Beef marinates in red wine, red onions, carrots, bay leaves, grated fresh nutmeg and orange zest, rosemary and garlic. </div><div><br />Marinate it overnight or 45 minutes. </div><div></div><div>Up to you. </div><div><br />After that, plan for a couple of hours on top of the stove. </div><div><br />Serve over noodles, smashed potatoes and turnips or by itself with crusty French bread and butter.<br />Use your imagination.<br /></div><div>A stew becomes a daube becomes dinner. </div><div><br />What’s not to like? </div><div><br />By the way, this is a celebratory post. </div><div></div><div>Feeding Groom is two years old this month! </div><div></div><div>Thanks to<a href="http://www.lastnightsdinner.net/"> <span style="color:#993300;">Last Night's Dinner</span> </a>for the inspiration and to <a href="http://www.palmerosemusic.com/"><span style="color:#993300;">Groom</span></a> for the kick in the pants to get this going. </div><div></div><div>And to those of you that stop by and see what’s happening at the Red Brick Ranchero, cheers!</div><div></div><div></div><div><br /><span style="font-size:130%;color:#336666;"><em><strong>Feeding Groom’s Daube a` la vin Rouge</strong></em></span> </div><div><br />1.5 boneless beef short ribs, cut into bite sized pieces<br />½ sweet red onion, cut into slivers<br />½ sweet yellow onion, cut into slivers<br />2 large carrots, peeled, sliced on the diagonal<br />6 fat cloves garlic, peeled and smashed<br />2 bay leaves<br />1 cup red wine<br />1 cup beef stock or chicken in a pinch<br />½ orange, zested<br />3 sprigs fresh rosemary<br />Salt and freshly ground black pepper<br />Extra virgin olive oil<br />Fresh Italian parsley, about a handful, chopped for garnish </div><div><br />Put the beef, onions, carrots, garlic, bay leaves, red wine, orange zest and rosemary in large bowl.</div><div></div><div>Season with coarse salt and freshly ground black pepper. </div><div><br />Let marinate overnight or at least 45 minutes.<br /></div><div>Heat a couple of good swirls of extra virgin olive oil in a large dutch oven. When the oil is wavy, add the beef, don’t crowd the pan and let it brown on both sides. Remove the cooked beef and continue til finished. Drain the veggies from the red wine (reserving that and add the veggies to the hot dutch oven. Cook until golden, about 10 minutes, stirring. </div><div><br />Add the reserved wine and a cup of beef or chicken stock. Let cook 1-½ to 2 hours, til the beef is tender. Remove the veggies and beef, and raise the heat to reduce the sauce down a bit to your taste. </div><div><br />Serve over what you like…pasta, smashed potatoes and turnips or alone with crusty French bread. Garnish with freshly chopped Italian parsley.<br /></div><div>Enjoy. </div><div><br />Serves 3 generously. </div><div><br />Click <a href="http://sites.google.com/site/feedinggroomprintablerecipes/feeding-groom-daube-a-la-vin-rouge"><span style="color:#3333ff;">here </span></a>for a printable recipe! </div><div><br /> </div><div><span style="color:#336666;"><em><strong><a href="http://feedinggroom.blogspot.com/2008/11/fgs-well-worth-wait-chicken-with.html"><span style="color:#336666;">One Year Ago on Feeding Groom</span> </a></strong></em></span></div><div><br /><em><strong><a href="http://feedinggroom.blogspot.com/2007/11/smoke-from-distant-fire.htm"><span style="color:#336666;">Two Years Ago on Feeding Groom</span></a></strong></em></div><div></div>Mary Colemanhttp://www.blogger.com/profile/04258358674611115100noreply@blogger.com7tag:blogger.com,1999:blog-2820268747070729558.post-91451412444985482782009-11-14T16:52:00.000-08:002009-11-14T17:21:25.959-08:00Pan Sauteed Pork Chops with Roasted Butternut Squash and Crisped Pancetta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKkVTPHtewaZ03YSzn3Xsb8eBJhyphenhyphenxUnbnMBeFb0PaIsv1eUH_4EcGK8yzm7G0f5ZopQ91FBsEX2k2RzQkPg099EuZtont2CduKRzRf2ZFghUwG77OyHlX4CA4mH8nMDeHJV3xtwIaYtAU/s1600-h/Pan+Sauteed+Pork+Chops+with+Roasted+Butternut+Squash+015.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 340px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKkVTPHtewaZ03YSzn3Xsb8eBJhyphenhyphenxUnbnMBeFb0PaIsv1eUH_4EcGK8yzm7G0f5ZopQ91FBsEX2k2RzQkPg099EuZtont2CduKRzRf2ZFghUwG77OyHlX4CA4mH8nMDeHJV3xtwIaYtAU/s400/Pan+Sauteed+Pork+Chops+with+Roasted+Butternut+Squash+015.JPG" alt="" id="BLOGGER_PHOTO_ID_5404129653083176018" border="0" /></a><br />The pig and the butternut squash.<br /><br />A match made in heaven, that’s what it is.<br /><br />Butternut squash roasting with garlic, rosemary, coriander in the oven.<br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Pancetta</span> crisping , pork chops <span class="blsp-spelling-error" id="SPELLING_ERROR_1">sautéing</span>.<br /><br />So easy to do.<br /><br />A great weeknight supper.<br /><br />A grand candlelight dinner at home for two.<br /><br /><br /><span style="font-size:130%;"><span style="color: rgb(51, 102, 102); font-weight: bold; font-style: italic;">Pan Sauteed Pork Chops with Roasted Butternut Squash and Crisped <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Pancetta</span></span></span><br />With kudos to<a style="color: rgb(153, 51, 0);" href="http://www.jamieoliver.com/recipes"> Jamie Oliver</a> and <a style="color: rgb(153, 51, 0);" href="http://www.blue-kitchen.com/">Blue Kitchen</a><br /><br />Preheat oven to 400.<br /><br />Spray baking sheet with Pam.<br /><br />1 large butternut squash, sliced in half lengthwise, peeled, seeds removed, sliced in half, then lengthwise again to make half moons<br />1 large tbsp coriander seed, crushed in mortar and pestle<br />Coarse salt and freshly ground black pepper<br />2 long red dried <span class="blsp-spelling-error" id="SPELLING_ERROR_3">chiles</span><br />8 garlic cloves, <span class="blsp-spelling-error" id="SPELLING_ERROR_4">smushed</span><br />Several sprigs rosemary, stripped<br />Extra virgin olive oil<br /><br />Spread butternut squash over baking pan sprinkle with the crushed coriander. Add the rosemary sprigs, add the peppers, add the garlic drizzle with olive oil season well bake 30 minutes.<br /><br />3 ounces <span class="blsp-spelling-error" id="SPELLING_ERROR_5">pancetta</span>, chopped<br />2 large boneless pork chops<br />Extra virgin olive oil<br />Coarse salt and freshly ground black pepper<br />Fresh Italian parsley, chopped<br /><br />In a large cast iron skillet, heat a couple of good swirls of extra virgin olive oil. When oil is wavy add the chopped <span class="blsp-spelling-error" id="SPELLING_ERROR_6">pancetta</span> and cook about five minutes or so over medium high heat until crispy. Turn heat down a bit, so the oil <span class="blsp-spelling-error" id="SPELLING_ERROR_7">doesn</span>’t smoke and add the pork chops. Cover and let cook 5 minutes. Don’t disturb them.<br />Turn them over and cover and cook 5 more minutes. They’ll get a nice crust on them this way.<br />Remove from heat, let sit for a couple of minutes.<br /><br />Plate the squash first, add the porkers on top of the squash and sprinkle with the cooked <span class="blsp-spelling-error" id="SPELLING_ERROR_8">pancetta</span> and chopped Italian parsley.<br /><br />Serves 2 very happy peoples with leftovers for the lunch.<br /><br />Click <a style="color: rgb(51, 51, 255);" href="http://sites.google.com/site/feedinggroomprintablerecipes/pan-sauteed-pork-chops-with-roasted-butternut-squash-and-crisped-pancetta">here</a> for a printable recipe!<br /><br /><a style="font-style: italic; font-weight: bold; color: rgb(51, 102, 102);" href="http://feedinggroom.blogspot.com/2008/11/lamb-shanks-with-tomatoes-and-olives.html">One Year Ago on Feeding Groom</a>Mary Colemanhttp://www.blogger.com/profile/04258358674611115100noreply@blogger.com3tag:blogger.com,1999:blog-2820268747070729558.post-7568350588706524562009-11-01T05:31:00.000-08:002009-11-07T10:03:03.841-08:00Pan Sauteed Halibut with Red Bell Pepper, Capers and Toasted Cumin<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtjkaFjRR-EEuTRHpHLGtSjWzB4E5tUbqeehRlBosr89ngNc3fKb0It1hMItrrZqOpXr8F2t9AOseIaJD_6-St3Zr9OTIE99QecAgywO3_LyM6pSBV47QV8jsRdU3O14Mufhht_M1mleg/s1600-h/a+halloween+moon+007.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtjkaFjRR-EEuTRHpHLGtSjWzB4E5tUbqeehRlBosr89ngNc3fKb0It1hMItrrZqOpXr8F2t9AOseIaJD_6-St3Zr9OTIE99QecAgywO3_LyM6pSBV47QV8jsRdU3O14Mufhht_M1mleg/s400/a+halloween+moon+007.JPG" alt="" id="BLOGGER_PHOTO_ID_5399129608325107570" border="0" /></a><br />Halloween night.<br /><br />Cold and clear.<br /><br />Perfect for “ghoulies and ghosties and long leggedy beasties and things that go bump in the night.”<br /><br />World Series on the tube. The rain stops in Philly.<br /><br />Star Wars creatures at the front door.<br /><br />Once the trick or treaters are done., filets of halibut waiting on the stove are quickly cooked in a bit of olive oil and butter, a tasty topping of sautéed red bell peppers, garlic confit, capers and toasted cumin at the ready.<br /><br />A dish to please any ghoul or baseball fan alike.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuyb8ioc1N9E9dLFE0UZyxV_DPkxOOGAkfnfupE11zvXBwUCEUFx6mDXyZnh4ChesmqIOs06IBApt0OSD7QT6kFrkt0z4fmQ-4B436Emhom1mE4P_tdDeAGFN91Bt4JJLnt_aSkHKogzQ/s1600-h/hallobut+001.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 351px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuyb8ioc1N9E9dLFE0UZyxV_DPkxOOGAkfnfupE11zvXBwUCEUFx6mDXyZnh4ChesmqIOs06IBApt0OSD7QT6kFrkt0z4fmQ-4B436Emhom1mE4P_tdDeAGFN91Bt4JJLnt_aSkHKogzQ/s400/hallobut+001.JPG" alt="" id="BLOGGER_PHOTO_ID_5399129741529904722" border="0" /></a><br /><span style="color: rgb(51, 102, 102);font-size:130%;" ><span style="font-style: italic; font-weight: bold;">Pan Sauteed Halibut with Red Bell Pepper, Capers and Toasted Cumin</span></span><br /><span style="font-style: italic; font-weight: bold;"><span style="color: rgb(51, 102, 102);">Adapted from</span><a href="http://www.amazon.com/Bistro-Cooking-Patricia-Wells/dp/0894806238"><span style="color: rgb(153, 102, 51);"> Bistro Cooking by Patricia Well</span></a></span><br /><br />2 5 ounce halibut filets, seasoned with coarse salt and freshly ground black pepper<br />2 red bell peppers, sliced into strips<br />2 tbsp capers<br />2 tsp whole cumin seeds, toasted<br />1 tbsp garlic confit, chopped<br />1 tbsp butter<br />Extra virgin olive oil<br /><br />In a medium skillet over medium high heat add a couple of swirls of extra virgin olive oil. When oil is wavy looking, add the red bell peppers and stir, lowering heat so they can cook and soften for about 10 minutes. Add the garlic confit, capers and toasted cumin seeds. Stir to combine and cook five minutes. Keep over low heat.<br /><br />In a medium cast iron or non stick skillet, over medium high heat, add a couple of swirls of extra virgin olive oil. When olive oil is wavy add the butter. Butter will foam and as soon as foam subsides add the halibut. Let cook about 3 minutes, depending on the thickness of the fish and turn. Cook 3-4 minutes on the other side. Monitor the heat so the butter does not get too brown.<br />Put the fish on the dinner plates. Swirl the red bell pepper mix into the pan you have just cooked the fish in and pour over the fish.<br /><br />Serves 2.<br /><br />Click <a href="http://sites.google.com/site/feedinggroomprintablerecipes/pan-sauteed-halibut-with-red-bell-pepper-capers-and-toasted-cumin?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F">here</a> for a printable recipe!<br /><br /><a style="font-style: italic; font-weight: bold; color: rgb(51, 102, 102);" href="http://feedinggroom.blogspot.com/2008/10/ground-pork-with-fresh-fennel-broccoli.html">One Year Ago on Feeding Groom</a>Mary Colemanhttp://www.blogger.com/profile/04258358674611115100noreply@blogger.com2tag:blogger.com,1999:blog-2820268747070729558.post-66417154630617898112009-10-10T09:04:00.000-07:002009-11-07T10:10:03.709-08:00The Ultimate Chicken Spaghetti<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwfaBOf8iO9jx3h8_m847IJlXsBJ83OnIWEUeqxoPpgjZrdp8U7yyhFerbWAk9SzhIbjx-lE452uekBv1nLfzncvwdK9o8u9WZS_CsWfq3_fg_aZZqvpvFESwmnWVQz-EqbafUcKT_drg/s1600-h/ok.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwfaBOf8iO9jx3h8_m847IJlXsBJ83OnIWEUeqxoPpgjZrdp8U7yyhFerbWAk9SzhIbjx-lE452uekBv1nLfzncvwdK9o8u9WZS_CsWfq3_fg_aZZqvpvFESwmnWVQz-EqbafUcKT_drg/s400/ok.JPG" alt="" id="BLOGGER_PHOTO_ID_5391003475984673554" border="0" /></a><br />Chicken, tomatoes, spaghetti, black olives and cheddar cheese.<br /><br />Baked in the oven.<br /><br />School Food circa 1965.<br /><br />Don’t get me wrong, I love this stuff.<br /><br />But I’m not 9 years old and my taste for chicken spaghetti has grown up.<br /><br />Roasted fennel, red peppers, onions, garlic tossed with chopped roast chicken and tomatoes.<br /><br />Kalamata olives, whole wheat spaghetti and fresh baby spinach.<br /><br />Manchego cheese.<br /><br />Now that’s Chicken Spaghetti.<br /><br /><br /><span style="font-size:130%;"><span style="color: rgb(51, 102, 102); font-style: italic; font-weight: bold;">The Ultimate Chicken Spaghetti</span></span><br /><br />1 large fennel bulb, sliced thin<br />1 large sweet red onion, sliced thin<br />1 large sweet yellow onion, sliced thin<br />10 fat garlic cloves, smashed<br />2 large red bell peppers, sliced thin<br />A couple of good swirls of extra virgin olive oil<br />3 tablespoons fennel seeds<br />2 good shakes crushed red pepper flakes<br />1 cup Kalamata olives pitted and sliced in half, optional<br />1 28 ounce can diced san Marzano tomatoes, drained<br />2 cups roasted chicken, chopped<br />3 cups baby spinach<br />1 cup grated Manchego cheese<br />whole wheat spaghetti to serve 3<br /><br />Put the water on to cook the spaghetti.<br /><br />Preheat the oven to 450 degrees. Put the pan in the oven as it preheats.<br /><br />Toss fennel, onions, garlic, peppers with the olive oil and add the red pepper flakes and fennel seed. Season with coarse salt and freshly ground black pepper to taste.<br /><br />Pull out the oven rack the sheet pan is on very carefully to the point where you can add the fennel mix. Stir onto pan…be very careful. Roast for 15 minutes. Add the chicken, tomatoes, olives and stir well. Roast until fennel is tender. Cook the pasta.<br /><br />Take chicken mixture out of oven and put in large bowl, toss with the spinach. Drain the pasta, add to the bowl and add the cheese, tossing to incorporate. Season to taste with coarse salt and freshly ground black pepper.<br />Serves three generously.<br /><br />**Thanks to<a style="color: rgb(153, 51, 0);" href="http://splendidtable.publicradio.org/"> The Splendid Table's How to Eat Supper</a> for the fennel garlic onion roast inspiration.<br /><br />Click <a style="color: rgb(0, 0, 153);" href="http://sites.google.com/site/feedinggroomprintablerecipes/the-ultimate-chicken-spaghetti?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F">here</a> for a printable recipe!<br /><a href="http://feedinggroom.blogspot.com/2008/10/sauteed-shrimp-in-citrusy-fennelly.html"><span style="color: rgb(51, 102, 102); font-style: italic; font-weight: bold;">One Year Ago on Feeding Groom</span></a>Mary Colemanhttp://www.blogger.com/profile/04258358674611115100noreply@blogger.com3tag:blogger.com,1999:blog-2820268747070729558.post-13177685960831161262009-10-04T11:51:00.000-07:002009-11-07T10:17:05.285-08:00Ground Lamb Burgers with a Sweet Leek, Fennel and Sundried Tomato Confit<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWsjO6XpuKCF161yYAMGvYEer6YjKN5U_87JkpoN-R_3TVDtQ8uRnofT8GJN3GAJR6Skuq09yZuucVgEeOX7ZqVeJzEFYvXiQz2tC-XoOBz2TUn9XREXaEuYRZeB-boQqc2EjP5LloJf0/s1600-h/this+is+it.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 365px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWsjO6XpuKCF161yYAMGvYEer6YjKN5U_87JkpoN-R_3TVDtQ8uRnofT8GJN3GAJR6Skuq09yZuucVgEeOX7ZqVeJzEFYvXiQz2tC-XoOBz2TUn9XREXaEuYRZeB-boQqc2EjP5LloJf0/s400/this+is+it.JPG" alt="" id="BLOGGER_PHOTO_ID_5388820083494723234" border="0" /></a><br /><br />The blogger stands, yet again, in front of the refrigerator.<br /><br />Ingredients present themselves.<br /><br />Ground lamb.<br /><br />Pancetta.<br /><br />Fennel.<br /><br />Prosciutto.<br /><br />Leeks.<br /><br />A light bulb goes off over said blogger’s head.<br /><br />A bit of chopping, a bit of sautéing, a glass of wine, Joni Mitchell sings softly in the background.<br /><br />A pretty damn good meal for a weeknight appears on the plate.<br /><br />The blogger smiles.<br /><br /><br /><span style="color: rgb(51, 102, 102);font-size:130%;" ><span style="font-style: italic; font-weight: bold;">Ground Lamb Burgers with a Sweet Leek, Fennel and Sundried Tomato Confit</span></span><br /><br /><br />1 lb ground lamb<br />2 ounce pancetta, chopped<br />2 ounces prosciutto, chopped<br />Coarse salt and freshly ground black pepper<br />Juice of 1 lemon<br />1 tsp crushed red pepper flakes<br /><br />Combine lamb, prosciutto and pancetta in bowl and season with salt and freshly ground black pepper. Add red pepper flakes and lemon juice and mix well. Form into nice sized patties and let sit thirty minutes.<br /><br />1 small leek, rinsed well and chopped<br />3 fat garlic cloves, smashed and chopped<br />1 small fennel bulb, sliced<br />1/3 cup chopped sundried tomatoes in oil<br />¼ cup roasted chicken stock<br /><br />In a large skillet over medium heat, add a couple of swirls of extra virgin olive oil and when the oil shimmers, add the leeks and cook until soft, about 10 minutes. Add the fennel and garlic and cook another 10 minutes, adjusting the heat so they do not burn. Raise the heat and add the chicken stock and after it cooks down add the sundried tomatoes. Keep warm over low heat.<br /><br />In heavy skillet over medium to medium high heat add a swirl of extra virgin olive oil. When it shimmers, add the lamb burgers and cook about 8 minutes, or until browned. Flip the burgers and cook until done to your taste, about 8 minutes for medium, 10 for well done.<br /><br />Plate the burgers, top with the confit and enjoy.<br /><br />Makes 3 good sized portions.<br /><br />Click <a style="color: rgb(51, 51, 255);" href="http://sites.google.com/site/feedinggroomprintablerecipes/ground-lamb-burgers-with-a-sweet-leek-fennel-and-sundried-tomato-confit?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F">here</a> for a printable recipe!<br /><br /><a href="http://feedinggroom.blogspot.com/2008/10/ripe-mango-chutney.html"><span style="color: rgb(51, 102, 102); font-style: italic; font-weight: bold;">One Year Ago on Feeding Groom</span></a>Mary Colemanhttp://www.blogger.com/profile/04258358674611115100noreply@blogger.com0tag:blogger.com,1999:blog-2820268747070729558.post-68365403489478393342009-09-16T16:51:00.000-07:002009-11-07T15:36:25.383-08:00Chicken Liver Pate<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8cVmd0bRMw65-tWB9S7qjA7hByHL1noczSTDm9ECfH0qGS-HVRAXx-vaudfDThi9JAaEGtzl3Ustl6I_FRJ6UaOi0420iu-0dZENwE1_9Nd0SusoSGS4PV99dx3RKXEjNbqjJ6KLtcJk/s1600-h/disone.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8cVmd0bRMw65-tWB9S7qjA7hByHL1noczSTDm9ECfH0qGS-HVRAXx-vaudfDThi9JAaEGtzl3Ustl6I_FRJ6UaOi0420iu-0dZENwE1_9Nd0SusoSGS4PV99dx3RKXEjNbqjJ6KLtcJk/s320/disone.JPG" alt="" id="BLOGGER_PHOTO_ID_5382217996972414578" border="0" /></a><br />Round the Red Brick Ranchero, we like to celebrate “the Golden Hour.”<br /><br />It’s the time right before sundown when Groom and I sit down with a glass of wine or a cocktail and reconnect.<br /><br />Friday nights, the “Golden Hour” becomes “Order and Structure” as we visit with my mother and let the week fade away into the weekend.<br /><br />Sometimes we have an hors d’oeuvre.<br /><br />Sometimes not.<br /><br />This week, Chicken Liver Pate.<br /><br />Smooth, buttery, hints of nutmeg and Marsala.<br /><br />Quickly made and travels well.<br /><br />Make French bread toasts to accompany<br /><br />One bite and I’m back at the Elegant Red Brick Ranch Home of my parents, cocktail party in full swing, <a style="color: rgb(153, 51, 0);" href="http://www.amazon.com/Ella-Fitzgerald-Sings-Porter-Songbook/dp/B0000047EG">Ella Fitzgerald singing the Cole Porter Songbook</a> on the stereo, lots of chatter and clinking of glasses, Pops making his infamous vodka martinis and my mother’s wonderful food passed on trays to appreciative guests.<br /><br />I hate to admit it, but I’ve eaten pounds of this in my lifetime.<br /><br />And as long as chickens are willing to make the ultimate sacrifice, I’ll continue.<br /><br /><span style="color: rgb(51, 102, 102);font-size:130%;" ><span style="font-style: italic; font-weight: bold;">Chicken Liver Pate</span></span><br /><br />½ pound chicken livers, rinsed and patted dry<br />1 stick unsalted butter<br />1 large shallot, chopped<br />2 good splashes Marsala<br />Coarse salt and freshly ground black pepper<br />¼ tsp freshly grated nutmeg<br /><br />Heat a medium skillet over medium high head and add butter. When foamy, add the shallots and the chicken livers. Cook until done, probably takes five to seven minutes. Add the Marsala, cook for a couple of minutes, remove from heat and season with coarse salt, freshly ground black pepper.<br /><br />Put in food processor and pulse until almost smooth. Add the nutmeg and pulse until smooth. Adjust seasoning.<br /><br />Makes about a pint of pate. Lasts a week in airtight container if you’re not a chicken liver pate freak.<br /><br /><span style="font-size:130%;"><span style="color: rgb(51, 102, 102); font-style: italic; font-weight: bold;">French Bread Toasts</span></span><br /><br />1 loaf French bread, thinly sliced<br />Extra virgin olive oil or roasted garlic oil or melted butter or nothing<br />Freshly ground black pepper<br /><br />Preheat oven to 400.<br /><br />Arrange slices on cookie sheet. Brush with oil or butter or leave plain.<br />Grind pepper over the slices.<br /><br />Put in oven for about 10 minutes until done.<br /><br />Remove from oven and let cool on rack. Makes about 20 -30 slices. (Depends on the size of the loaf, you want these thin).<br /><br />Keep in airtight container. Do not store in plastic bags.<br /><br />Click <a style="color: rgb(51, 51, 255);" href="http://sites.google.com/site/feedinggroomprintablerecipes/chicken-liver-pate?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F">here</a> for a printable recipe!<br /><br /><a href="http://feedinggroom.blogspot.com/2008/09/panna-cotta-with-lemon-thyme-peaches.html"><span style="color: rgb(51, 102, 102); font-style: italic; font-weight: bold;">One Year Ago on Feeding Groom</span></a>Mary Colemanhttp://www.blogger.com/profile/04258358674611115100noreply@blogger.com2tag:blogger.com,1999:blog-2820268747070729558.post-23383211935350111082009-09-07T07:27:00.000-07:002009-11-07T15:40:53.046-08:00Sweet and Dark Chocolate Sorbet with Crystallized Ginger<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp9KW6MDTpTzWQuDAwCQd7bD5tPT0DFMGZ4j-2uATMlQZ0wBQqMSJNmmjjwBrjZofBsH9ddMXhUJhvilADNwucMQEkclBLG9KgQwhVY8QLu-07inWXWWGd0NaVa5tTnytrBr9P1HUaamg/s1600-h/this+one.JPG"><img id="BLOGGER_PHOTO_ID_5217867756400419810" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp9KW6MDTpTzWQuDAwCQd7bD5tPT0DFMGZ4j-2uATMlQZ0wBQqMSJNmmjjwBrjZofBsH9ddMXhUJhvilADNwucMQEkclBLG9KgQwhVY8QLu-07inWXWWGd0NaVa5tTnytrBr9P1HUaamg/s320/this+one.JPG" border="0" />****** UPDATED**********************</a>September 7, 2009<br /><br />I have been thinking about this <a href="http://feedinggroom.blogspot.com/2008/06/dark-chocolate-sorbet.html">Dark Chocolate Sorbet</a> all weekend. It was calling to me from the past!<br /><br />Seriously, how can one resist when something so delicious, so easy and so divine calls.<br /><br />You don't.<br /><br />You do the 2009 version....with a few added ingredients that make this even more memorable.<br /><br /><br /><br /><em><strong><span style="color: rgb(51, 102, 102);font-size:130%;" >Sweet and Dark Chocolate Sorbet with Crystallized Ginger<br /></span><span style="color: rgb(51, 102, 102);"> Adapted from</span></strong></em> <a href="http://www.cuisinart.com/index.php"><span style="color: rgb(153, 51, 0);"><em><strong>Cuisinart Recipe Booklet: Ice Creams, Sorbets, Sherbets and More!<br /></strong></em></span></a><br /><br />4 cups water<br />1-2/3 cup vanilla sugar<br />1/3 cup dark brown sugar<br />1 tsp ground chipotle pepper<br />1-1/2 cups unsweetened Ghirardelli cocoa powder<br />1 whole tablet <a style="color: rgb(153, 102, 51);" href="http://chocoibarra.com.mx/ingles/productos/index.html">Ibarra sweet Mexican chocolate</a>, ground to a powder<br />1/2 cup crystallized ginger<br />1 tbsp pure vanilla extract<br /><br />Combine water and sugars in 3-¾ non reactive (stainless, ceramic or glass) saucepan and place over medium heat. Stir until the sugar dissolves. Whisk in the cocoa, the ground Ibarra chocolate and ground chipotle pepper and bring the mixture to a simmer. Simmer for 2 minutes, whisking constantly. Remove from heat and transfer to medium bowl. Stir in vanilla and chill in refrigerator 2 hours.<br /><br />Stir chilled mixture. Add to freezer bowl of ice cream maker and follow the instructions. With the Cuisinart model, let mix til thickened, about 30 minutes.Add the crystallized ginger and let it mix in thoroughly.<br /><br />The sorbet has a soft creamy texture. If a firmer consistency is desired, transfer sorbet to airtight container and place in freezer for 2 hours or more. Best done day ahead.<br /><br />Makes 14 ½ cup servings.<br /><br />Click<a style="color: rgb(51, 51, 255);" href="http://sites.google.com/site/feedinggroomprintablerecipes/sweet-and-dark-chocolate-sorbet-with-crystallized-ginger?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F"> here</a> for a printable recipe!<br /><br /><a href="http://feedinggroom.blogspot.com/2008/09/crispy-tortilla-eggs-with-avocado-and.html">One Year Ago on Feeding Groom</a>Mary Colemanhttp://www.blogger.com/profile/04258358674611115100noreply@blogger.com5tag:blogger.com,1999:blog-2820268747070729558.post-88421410789605227392009-09-01T17:29:00.000-07:002009-11-07T15:46:42.951-08:00Pan Crisped Devilled Eggs on Baby Romaine<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyTkWlvSQpldE7Qap-WJDyIa94FKufYwxb2S4fWVvpjhWcGaRq73_6VEOBYy4AiKQVlM7JFLH0pl3zBYDSzF4zWM59UUDcrESDpxlR9YYMQoxGHk8TDE2cStaAe6kivpn0lldTzy-IJVk/s1600-h/hellohello+hello.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyTkWlvSQpldE7Qap-WJDyIa94FKufYwxb2S4fWVvpjhWcGaRq73_6VEOBYy4AiKQVlM7JFLH0pl3zBYDSzF4zWM59UUDcrESDpxlR9YYMQoxGHk8TDE2cStaAe6kivpn0lldTzy-IJVk/s320/hellohello+hello.JPG" alt="" id="BLOGGER_PHOTO_ID_5376663913613174178" border="0" /></a><br />I love eggs.<br /><br />Hardboiled eggs, fried eggs, omelets, scrambled eggs.<br /><br />Ya’ll can keep all those half cooked runny egg things on top of pizza and pasta.<br /><br />I had braces in the sixth grade.<br /><br />I’m not going there again.<br /><br />Now, devilled eggs?<br /><br />I’d eat devilled eggs any time of the day.<br /><br />They’ve been known to cure hangovers, hangnails and a broken heart.<br /><br />Groom makes killer devilled eggs….green olives are the master touch. You know the kind of devilled eggs that when you’re eating them you don’t count the halves because you would probably take to your bed if you knew what a glutton you are.<br /><br />This recipe adapted from <a style="color: rgb(153, 102, 51);" href="http://splendidtable.publicradio.org/">The Splendid Table </a>is a great twist on devilled eggs.<br /><br />They’re elegant devilled eggs, sautéed in a bit of olive oil and pancetta drippings…and served on top of crispy baby romaine.<br /><br />It’s a very grown up way to eat devilled eggs.<br /><br />Which, if I haven’t mentioned lately, I love.<br /><br /><br /><span style="font-size:130%;"><span style="color: rgb(51, 102, 102); font-style: italic; font-weight: bold;">Pan Crisped Devilled Eggs with Pancetta on Baby Romaine</span><br /><span style="color: rgb(51, 102, 102); font-style: italic; font-weight: bold;"> <span style="font-size:100%;">Adapted from</span></span></span> <a style="color: rgb(153, 102, 51); font-style: italic; font-weight: bold;" href="http://splendidtable.publicradio.org/store/">The Splendid Table’s How to Cook Supper by Lynne Rossetto Kasper and Sally Swift</a><br /><br />EGGS:<br />8 large eggs, hard boiled and peeled<br />1 tsp Dijon mustard<br />2 medium garlic cloves, minced<br />2 tsp minced onion<br />2-½ tightly packed tablespoons fresh Italian parsley leaves, chopped<br />1-½-2 tbsp half and half<br />2 tsp Hellmann’s mayonnaise<br />1-½ tsp Champagne vinegar<br />A couple of good swirls extra virgin olive oil<br />2 good slices pancetta, diced<br />Coarse salt and freshly ground black pepper<br /><br />DRESSING:<br />Leftover egg stuffing<br />A couple of good swirls extra virgin olive oil<br />1 generous tsp Dijon mustard<br />2-½ tbsp half and half<br />2-½ tsp Champagne vinegar<br />Salt and freshly ground black pepper to taste<br /><br />SALAD:<br />4 generous handfuls baby romaine<br /><br /><br />Cut the eggs in half lengthwise and remove the yolks. Put in medium bowl and set the whites aside.<br />Add the mustard, garlic, onion, Italian parsley, milk, mayonnaise and vinegar to yolks. Mash into thick paste and season with salt and pepper to taste.<br />Pack mixture back into the egg whites so filling is even with surface of the egg not mounded. You are going to have extra…this becomes the dressing.<br /><br />In a large nonstick skillet, heat a couple of good swirls of extra virgin olive oil over medium heat. Add the diced pancetta and cook until crisp. Remove from skillet and drain on paper towels.<br /><br />Add the eggs face down and cook until golden brown, takes about 5 minutes or so. Sprinkle the back sides of the eggs with coarse salt and freshly ground black pepper as they cook.<br /><br />While the eggs are sautéing, combine in a large bowl the leftover egg stuffing with all the dressing ingredients. Add the salad greens to the bowl and toss.<br /><br />Serve the greens and place the eggs on top and sprinkle with the crispy pancetta.<br /><br />Serves 4 ecstatic devilled egg lovers.<br /><br />Click <a style="color: rgb(51, 51, 255);" href="http://sites.google.com/site/feedinggroomprintablerecipes/pan-crisped-devilled-eggs-on-baby-romaine?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F">here</a> for a printable recipe!<br /><br /><a style="font-weight: bold;" href="http://feedinggroom.blogspot.com/2008/09/panna-cotta-with-lemon-thyme-peaches.html"><span style="color: rgb(51, 102, 102); font-style: italic;">One Year Ago on Feeding Groom</span></a>Mary Colemanhttp://www.blogger.com/profile/04258358674611115100noreply@blogger.com1tag:blogger.com,1999:blog-2820268747070729558.post-7163497983533452222009-08-27T17:06:00.000-07:002009-11-07T15:49:33.251-08:00Fattoush<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL9r1RUhsJh4RlYApRueRcqC8zgQbtYpqr_W5wdMepO07eIp_bntvKHlw-YDMTv1zJe2W92L8vGqkcPR0gOS97ks895ffTuj4qLsGgT7SA4wac2Pk_7Yalb5ZCFOTHGR-4DcOHUhQSiR8/s1600-h/fattoush+008.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL9r1RUhsJh4RlYApRueRcqC8zgQbtYpqr_W5wdMepO07eIp_bntvKHlw-YDMTv1zJe2W92L8vGqkcPR0gOS97ks895ffTuj4qLsGgT7SA4wac2Pk_7Yalb5ZCFOTHGR-4DcOHUhQSiR8/s320/fattoush+008.JPG" alt="" id="BLOGGER_PHOTO_ID_5374801609166306786" border="0" /></a><br /><br /><br />Fattoush!<br /><br />Bless you.<br /><br />Bulgur?<br /><br />Whatevah!<br /><br />Move over tabbouleh…<br /><br />No grain soaking here.<br /><br />Just toasted pita bread (homemade if you are of a mind).<br /><br />The ripest Bradley tomatoes you can find.<br /><br />Crunchy cucumbers, peeled or unpeeled, it’s your choice.<br /><br />Sweet red onion, fresh mint and Italian parsley.<br /><br />A citrusy dressing to taste.<br /><br />It’s one of those face down in your plate lunches.<br /><br />Or you can make it even more divine with a few additions….like ricotta salata cheese….or grilled scallops for a smashing dinner….or Kalamata olives…or grilled shrimp…leftover roast chicken….or cottage cheese..or garbanzos…toasted pine nuts…<br /><br />Or just by itself.<br /><br /><span style="font-size:130%;"><span style="color: rgb(51, 102, 102); font-style: italic; font-weight: bold;">Fattoush</span></span><br /><span style="font-style: italic; font-weight: bold; color: rgb(51, 102, 102);font-size:100%;" > Adapted from <a style="color: rgb(153, 102, 51);" href="http://www.amazon.com/Mediterranean-Fresh-Compendium-Mix-Match/dp/0393065006">Joyce Goldstein’s Mediterranean Fresh</a></span><br /><br />2 to 3 pita bread rounds<br />2-3 large Bradley tomatoes, cut in bite sized pieces<br />2 small cucumbers, peeled or unpeeled, cut in bite sized pieces<br />½ small red onion, diced and soaked in a bit of ice water and a pinch of sugar<br />Coarse salt and freshly ground black pepper<br />1 large tsp ground sumac (this is the ultimate secret weapon in Fattoush. It adds a bright note to the dressing…it’s available from <a style="color: rgb(153, 102, 51);" href="http://www.penzeys.com/cgi-bin/penzeys/shophome.html">Penzey’s</a><br />A good handful fresh Italian parsley, chopped<br />½ cup chopped fresh mint<br />½ cup extra virgin olive oil<br />1 large lemon,, juiced<br /><br />Preheat the oven to 350. Pop the pita bread in and bake until they are crunchy, fifteen minutes or so.<br />Let cool and break into pieces.<br /><br />Whisk olive oil, lemon juice and ground sumac together and season with coarse salt and freshly ground black pepper.<br /><br />Combine veggies in a large bowl and toss to combine. Add the pita bread and toss with the dressing and serve immediately.<br /><br />Serves 3 generously.<br /><br />Click <a style="color: rgb(51, 51, 255);" href="http://sites.google.com/site/feedinggroomprintablerecipes/fattoush?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F">here</a> for a printable recipe!<br /><br /><a href="http://feedinggroom.blogspot.com/2008/08/best-ribs-ever.html"><span style="font-style: italic; font-weight: bold; color: rgb(51, 102, 102);">One Year Ago on Feeding Groom</span><br /></a>Mary Colemanhttp://www.blogger.com/profile/04258358674611115100noreply@blogger.com2tag:blogger.com,1999:blog-2820268747070729558.post-77031197203263709992009-08-09T16:53:00.000-07:002009-11-07T15:51:53.132-08:00Spiced Peach and Nectarine Jam with Candied Ginger<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheBXQ-kxOi0VgB8am2zcQ_bbj_zHCjMdvbeLcAEDImAKQ0LKDzU_XGJZccAfv7Z4qrrWrEFKKkCn09XoQUv_fMwm4-TKm_ifFA3z8hLTk1xmET19Rdihkm32_7J_8sw7lpPKQgpRlzvzM/s1600-h/jamamam.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 310px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheBXQ-kxOi0VgB8am2zcQ_bbj_zHCjMdvbeLcAEDImAKQ0LKDzU_XGJZccAfv7Z4qrrWrEFKKkCn09XoQUv_fMwm4-TKm_ifFA3z8hLTk1xmET19Rdihkm32_7J_8sw7lpPKQgpRlzvzM/s320/jamamam.JPG" alt="" id="BLOGGER_PHOTO_ID_5368116814082479954" border="0" /></a><br /><br /><br />Vanilla sugar, the ripest peaches and nectarines.<br /><br />Cloves, allspice and cinnamon sticks.<br /><br />Lemon juice.<br /><br />Candied ginger.<br /><br />Pure gold in a jar for cold, gray and snowy day to come.<br /><br /><br /><span style="font-style: italic;font-size:130%;" ><span style="color: rgb(51, 102, 102); font-weight: bold;">Spiced Peach and Nectarine Jam with Candied Ginger</span></span><br /> <span style="color: rgb(51, 102, 102); font-weight: bold; font-style: italic;">Adapted from<a style="color: rgb(153, 51, 0);" href="http://www.amazon.com/Ball-Blue-Book-of-Preserving/dp/0972753702"> Ball Blue Book of Preserving</a></span><br /><br />1 quart peeled, pitted and chopped peaches and nectarines (about 8)<br />7 cups vanilla sugar<br />1 lemon, juiced<br />1 large cinnamon stick<br />1 tsp whole cloves<br />1 tsp whole allspice<br />1 pouch liquid pectin<br />½ cup candied ginger<br /><br />Put fruit, sugar and lemon juice with spices in a large, deep saucepan over bringing slowly to a boil until sugar melts. Add liquid pectin and boil for one minute, stirring constantly. Skim off any foam. Add the ginger.<br />Ladle into hot pint jars and put tops and rims on the jars. Process in hot boiling water for 15 minutes.<br />Remove from water bath and let cool. When tops pop, tighten lids and store.<br /><br />This batch made 5 pints.<br /><br />Click <a style="color: rgb(51, 51, 255);" href="http://sites.google.com/site/feedinggroomprintablerecipes/spiced-peach-and-nectarine-jam-with-candied-ginger?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F">here</a> for a printable recipe!<br /><br /><a href="http://feedinggroom.blogspot.com/2008/08/pan-seared-scallops-with-fresh-thyme.html"><span style="color: rgb(51, 102, 102); font-style: italic; font-weight: bold;">One Year Ago on Feeding Groom</span></a>Mary Colemanhttp://www.blogger.com/profile/04258358674611115100noreply@blogger.com10tag:blogger.com,1999:blog-2820268747070729558.post-33399731350381117452009-08-01T11:32:00.000-07:002009-11-08T09:08:11.560-08:00Feeding Groom Pimiento Cheese<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivnmaoBFhIGneRG6mnculnCDUQgrVQS0NTgo9DncOkIcCg6moWNIt8S-QowZ_wGtuDjwHdPZF5cwKi6vWm_HVD6Z2M1Fb9Dv89xsC1-1faxnE7UZ9iKwqnv3DKzDhnSnUNormcMmCrGmU/s1600-h/olh+yea.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 286px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivnmaoBFhIGneRG6mnculnCDUQgrVQS0NTgo9DncOkIcCg6moWNIt8S-QowZ_wGtuDjwHdPZF5cwKi6vWm_HVD6Z2M1Fb9Dv89xsC1-1faxnE7UZ9iKwqnv3DKzDhnSnUNormcMmCrGmU/s320/olh+yea.JPG" alt="" id="BLOGGER_PHOTO_ID_5365066006751981826" border="0" /></a><br />Pimiento Cheese.<br /><br /><br />Two little words that can cause casual discussions about food to get all high-pitched and in your face and my momma’s better than your momma’s recipe type of thing.<br /><br />Yea, well, my pimiento cheese kicks your momma’s pimento cheese where the sun don’t…<br /><br />Wait a minute.<br /><br />I’m just writing my blog here, I’m not actually arguing with anyone about this.<br /><br />Yet.<br /><br /><span style="color: rgb(51, 102, 102);font-size:130%;" ><span style="font-style: italic; font-weight: bold;">Feeding Groom Pimiento Cheese</span></span><br /><br />½ pound each Monterey jack and extra sharp cheddar cheese, shredded<br /><br />1-½ cups Hellmann’s mayonnaise…no light, non fat hoody hoo here. The real thing.<br /><br />A bit of grated onion, not much<br /><br />A good pinch cayenne and a dash of Tabasco<br /><br />A good squeeze fresh lemon juice<br /><br />Coarse salt and freshly ground black pepper. Lawry’s Seasoned Salt is a fave in the South, but not to worry if you don’t have it.<br /><br />½ cup diced roasted red peppers, the ones in a jar, people. They do best for this, not ones you have just roasted and diced.. You need the jarred ones.<br /><br />Mix the mayo, cayenne, Tabasco, salt and pepper to taste, lemon juice and diced peppers together.<br />Add to the cheese in a large bowl. Mix with your hands. If you want more creamy pimiento cheese, add a bit more Hellmann’s.<br /><br />Makes a bit over a pound of pc.<br /><br />Serve on your finger, apples, make a sandwich, a spoon, a celery stick, on top of a hamburger, in a patty melt, on a piece of French bread at 2 in the morning..<br /><br />The possibilities are endless.<br /><br />Click <a style="color: rgb(51, 51, 255);" href="http://sites.google.com/site/feedinggroomprintablerecipes/feeding-groom-pimiento-cheese?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F">here</a> for a printable recipe!<br /><br /><a href="http://feedinggroom.blogspot.com/2008/08/tagliatelle-with-six-peppers.html"> <span style="color: rgb(51, 102, 102); font-style: italic; font-weight: bold;">One Year Ago on Feeding Groom</span></a>Mary Colemanhttp://www.blogger.com/profile/04258358674611115100noreply@blogger.com10