President Obama, daughters, pardoning Popcorn from becoming
White House Thanksgiving dinner. Caramel pardoned too.
He's a nice man. Two 40-pound turkeys get retirement.
Update follows post. Update: 2013 White House Gingerbread House video. From Denny: Roasted my Thanksgiving turkey a day early. Sure beats stressing on the Big Day. Also, my husband, affectionately known as "Satan" misses out on trying to micro-manage the cooking, driving me absolutely crazy.
"Satan" never did learn to cook but thinks he knows how to tell you all about how to do it anyway. Getting the Big Bird done a day early is a win-win for everyone as he was less stressed just as much as me!
Though he did try only twice this season to be ever so irritating: once, when taste testing the fabulous gravy he made The Yuck! Face but could not keep his composure for long, laughed, and then raved about it as one of the best yet. Later he decided he just had to tell me how to cut the French bread for sandwiches his way rather than the normal slices I was doing for hot garlic bread, his favorite. Since I'm basically The Spatial Engineer in this house (just ask me to pack a car for travel and I am The Expert on finding every nook and cranny to fill) I explained to him how his way made no sense but cut a few slices for him anyway. He was so disappointed to realize I was right after all. "Satan" lost that round. Never a dull moment at our house, that's for sure!
Hey, we should all be challenging theWhite House chef to a Roast Turkey Cook Off. Bet mine is one of The Best! We love spices at our house and every year I create something different. This year's wet rub spices were swimming in clarified butter: sea salt, black pepper, garlic powder, smokey paprika, cumin, curry powder, marjoram leaves, lite sodium soy sauce, Moscato wine and Remy Martin cognac...
Comfort Food From Louisiana: Creole Style Avocado Salad: From Denny: Want an easy dip that is quick to make in this summer heat? Who wants to spend time working in a hot kitchen when you can be out by the pool munching, right?
Check out awesome Louisiana eating: oysters, shrimp, crawfish, gumbo, jambalaya
* * * Support Warriors Pearl Foundation - helping homeless female military veterans come home. Visit Denny Lyon Gifts @ CafePress.com - see what's new!
From Denny: How about a simple recipe of Eggplant Parmigiana? Light foods like this are great in this summer heat, easy and faster to digest than heavy meats.
Did you know that tomatoes are cooling for your liver? Why is that important? Cool your liver; cool your body! A win-win in this summer heat!
Same goes for foods like cucumbers and vinegars. A little (like about 1/2 teaspoon per large glass of water) white or red wine vinegar in your glass of water helps your liver handle the hot weather.
Eggplant Parmigiana
From: “Savannah Collection” by Martha Giddens Nesbit
Serves: 8
Ingredients:
2 small eggplants, peeled and sliced into 1/2-inch circles
1. Salt sliced eggplant and allow it to drain for about 30 minutes. Rinse and pat dry with paper towels.
2. In small bowl combine cottage cheese, eggs, Parmesan cheese and parsley. I used commercial spaghetti sauce so I squeezed 1 clove of garlic through a garlic press into the cheese mixture for added flavor. Set aside.
3. In large, nonstick skillet, heat oil and fry eggplant until lightly browned on both sides. At first the eggplant will soak up the oil, but as it cooks, the oil will release. When browned, drain on paper towels.
4. Use a 9x13-inch shallow baking dish for making a one- layer casserole or an 8x8-inch dish for two layers. Begin by spreading the spaghetti sauce on the bottom of the dish, all of it for single layer casserole or half the remaining ingredients if you’re making two layers.
Layer cooked eggplant slices over sauce then spoon cottage cheese mixture over eggplant, spreading it out as evenly as you can. Top with grated mozzarella cheese. Repeat layers, beginning with tomato sauce if making a double layer and ending with mozzarella.
5. Bake in 400-degree oven for 30 minutes or until browned and bubbly. Let stand 5 minutes before serving.
Tomato Sauce
From: Recipe is from “Savannah Collection”
Makes: about 4 cups of sauce
Ingredients:
1/2 cup olive oil
1 onion, chopped
2 garlic cloves, pressed or minced (I love a lot more!)
Begin by placing all the dry chiles on sheet tray and toasting them in hot oven for 2 minutes until they start to let off an aroma, remove quickly and submerge them in bowl with hot water. Set aside.
Preheat the broiler.
Place the onions, tomatoes, tomatillos, and garlic on sheet tray and allow until roast and allow to char in a salamander or broiler and the vegetables have roasted for about 5 minutes. Remove and set aside.
In a medium saucepan combine the prunes, apricots, and raisins with the red wine and allow to cook for 10 minutes or until the fruit has absorbed all the wine and set aside.
In hot pan, toast all the spices, turning quickly as not to burn them. As soon as you see them smoking, remove, grind in a spice grinder, and set aside.
To start assembling the mole combine the chiles, roasted vegetables, red wine-soaked dry fruit and the spices in large heavy bottom pot. And add the chicken stock and simmer for about 30 minutes.
Meanwhile peel the plantains and slice into 1-inch thick slices. In a saute pan with 3 inches of oil, fry the plantains until golden and add to the pot as well as chocolate and tortillas cook for 15 minutes. Remove from the heat and puree the sauce until smooth. Serve with chicken, beef, or lamb.
From Denny: How about a simple recipe of Eggplant Parmigiana? Light foods like this are great in this summer heat, easy and faster to digest than heavy meats.
Did you know that tomatoes are cooling for your liver? Why is that important? Cool your liver; cool your body! A win-win in this summer heat!
Same goes for foods like cucumbers and vinegars. A little (like about 1/2 teaspoon per large glass of water) white or red wine vinegar in your glass of water helps your liver handle the hot weather.
Eggplant Parmigiana
From: “Savannah Collection” by Martha Giddens Nesbit
Serves: 8
Ingredients:
2 small eggplants, peeled and sliced into 1/2-inch circles
1. Salt sliced eggplant and allow it to drain for about 30 minutes. Rinse and pat dry with paper towels.
2. In small bowl combine cottage cheese, eggs, Parmesan cheese and parsley. I used commercial spaghetti sauce so I squeezed 1 clove of garlic through a garlic press into the cheese mixture for added flavor. Set aside.
3. In large, nonstick skillet, heat oil and fry eggplant until lightly browned on both sides. At first the eggplant will soak up the oil, but as it cooks, the oil will release. When browned, drain on paper towels.
4. Use a 9x13-inch shallow baking dish for making a one- layer casserole or an 8x8-inch dish for two layers. Begin by spreading the spaghetti sauce on the bottom of the dish, all of it for single layer casserole or half the remaining ingredients if you’re making two layers.
Layer cooked eggplant slices over sauce then spoon cottage cheese mixture over eggplant, spreading it out as evenly as you can. Top with grated mozzarella cheese. Repeat layers, beginning with tomato sauce if making a double layer and ending with mozzarella.
5. Bake in 400-degree oven for 30 minutes or until browned and bubbly. Let stand 5 minutes before serving.
Tomato Sauce
From: Recipe is from “Savannah Collection”
Makes: about 4 cups of sauce
Ingredients:
1/2 cup olive oil
1 onion, chopped
2 garlic cloves, pressed or minced (I love a lot more!)
From Denny: OK, I like wine so I like to watch these wine videos where folks make recommendations - especially if it's a price conscious wine that won't empty my wallet! :) I'm often a big fan of Chileanred wines as they are tasty but budget conscious. Chilean wines come from French vines planted over 150 years ago. The Chilean philosophy is the same as their Spanish forebears: Everyone should be able to afford a good glass of wine often!
Here's an interesting video of current recommendations from The Today Show on NBC - one of the few networks that offers the ability to embed videos. Yet another reason to like these guys! :)
From Denny: Here is a savory version of the pancake that is quick and easy to do this busy Memorial Day weekend. It's also special enough to impress family and friends who visit! And a comfort food prepackaged cream gravy you add wine to? Can it get any easier or tastier?
Chicken-and-Potato Pancakes
From: Southern Living Magazine. Be sure to check out their site for all kinds of wonderful comfort food as your resource to return to time and time again!
Prep: 15 min., Cook: 9 min. per batch. The secret to tender pancakes? Mix the batter just long enough to incorporate the ingredients, and flip them only once.
1. Whisk together pancake mix and milk in a large bowl, whisking just until dry ingredients are moistened. Stir in chicken and next 6 ingredients, stirring just until blended.
2. Pour about 1/4 cup batter for each cake onto a hot (350°), lightly greased griddle or large nonstick skillet. Cook pancakes 3 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side 5 to 6 minutes or until done. Serve with Quick Cream Gravy, if desired.
Note: For testing purposes only, we used Aunt Jemima Complete Pancake & Waffle Mix and Simply Potatoes Shredded Hash Browns.
Chicken-and-Rice Cakes: Substitute shredded Italian six-cheese blend for Colby-Jack cheese blend and 1 cup cooked rice for hash browns. Proceed with recipe as directed.
Quick Cream Gravy: Bring 1/4 cup dry white wine to a boil over medium heat in a small saucepan. Reduce heat to medium-low, and cook 1 minute.
Add 1 cup water; whisk in 1 (1.2-oz.) package roasted chicken gravy mix and 1/4 tsp. pepper. Increase heat to medium, and return to a boil. Reduce heat to low, and simmer 3 minutes or until thickened.
Whisk in 2 Tbsp. heavy cream. Makes 1 1/4 cups. Prep: 5 min., Cook: 5 min.
Note: For testing purposes only, we used Knorr Roasted Chicken Gravy Mix.
From Denny: This NBC video was developed for Valentine's Day but these cocktails are good year 'round. The one demoed in the video is most unusual and refreshing for the summer season.
Where's the chocolate? Not in the cocktails but I'd definitely serve these cocktails with a side dish of your best dark chocolates to complement the fruit and floral tastes.
• 1/2 ounce Rothman and Winter crème de violette (Available at Astor Wines and Morrell)
• 4-6 mint leaves
• 1 pinch dried lavender flowers (available at Dean and DeLuca and Kalustyan’s); give them a good crush before you drop them in the shaker
• Edible pansy flowers (optional; available at Kalustyan’s)
DIRECTIONS
For the drink’s spice rim: Coarsely grind pink peppercorns in either a spice grinder, mortar and pestle, or mini-processor; mix with salt and sugar in a bowl, then pour onto a plate. Moisten a rocks glass with simple syrup, then dip it into the spice mixture. (There should be enough spice mixture left over for several cocktails.)
For the drink (serves 1): Combine all of the ingredients in a shaker; add ice, shake, and then pour through a julep or other fine strainer into an ice-filled, spice-rimmed rocks glass. Garnish with an edible flower sprinkled with a bit of the spice mixture.
For the Spiced Red Wine and Honey Syrup: Combine all the ingredients, except for the honey and hot water, in a large pot, bring to boil and reduce to roughly 1 pint (about 25 minutes at a hard boil). Pour through a fine strainer and set aside. Stir honey and water together until fully mixed. Combine one pint of the spiced red wine with one pint of the honey syrup. The spiced red wine and honey syrup will keep in a refrigerator for a week and freezes well, too.
*Save fruit for juicing or eating.
For the drink (serves 1): Combine tequila, spiced red wine and honey syrup, lemon juice, and ice in cocktail shaker. Shake and strain into a chilled martini glass, then garnish with a thin slice of lemon.
For the Pomegranate Syrup: Combine sugar and water in a medium-size pot over high heat, and boil until the syrup thickens and uniform bubbles appear on top (around 15 minutes; do not allow syrup to caramelize). Reduce the heat to low, and slowly, carefully add the pomegranate juice, stirring constantly. Turn off the heat, cool, and refrigerate. The Pomegranate Syrup will keep for a week and freezes well.
*Juice fruit like you would a grapefruit: Cut it in half and then use a countertop citrus juicer to extract the juice.
For the drink (serves 1): Pour pomegranate syrup into a flute. Combine tequila, orange juice and ice in a cocktail shaker, then shake. Using the back of a spoon, strain the liquid into the flute, on top of the pomegranate syrup. Top with the sparkling wine, then serve to guests with a small spoon and encourage them to stir the ingredients together.
From Denny: Louisiana has always been about two things - food at an affordable price and French cooking!
Patricia Williams is a former ballerina who retired at age 30. She followed her passion and became a chef, studying in France. She answered the CBS Morning Show's challenge of a meal for a family of four on $35 or less.
Seriously mouth-watering is this comfort food! She lines the meatloaf pan with smokey bacon and it adheres while it is baking in the pan. To serve, take it out of the pan, flip it over so the bacon is now on top: awesome!
Chef Williams shows you how easy it is to make your own fresh Green Goddess salad dressing and finally, a small bite version of Strawberry Shortcake. A lot of nutritional and taste value for reasonable money definitely qualifies as great comfort food in my book!
Recipes from CBS:
Arugula Salad
Serves 4
INGREDIENTS:
1 pound Arugula
16 asparagus green stalks, standard size
2 tablespoons olive oil
2 teaspoons lemon juice
Salt and pepper
METHOD:
Wash and dry the arugula. Cut the woody stems off the asparagus; peel the asparagus and save for the salad. Blanch the asparagus in salted water then shock in ice water.
To assemble the salad, place a large dollop of green goddess dressing on the plate. Place the arugula and the asparagus shavings in a bowl. Season with salt and pepper; add the olive oil and the lemon juice and toss. Place 4 asparagus on each plate (2 green and 2 white) and top with arugula.
Slice the herbs and arugula thinly and puree with anchovies, garlic, lemon juice, avocado with ½ cup extra virgin olive oil.
To make the mayonnaise, blend the egg yolks and white wine vinegar and slowly add 2 cups extra virgin olive oil; combine and season with salt and pepper.
Combine all ingredients and puree in a blender; season to taste with Tabasco and serve with the meatloaf.
Strawberry Shortcake
Serves 4
INGREDIENTS:
Topping:
1 pint strawberries - washed, hulled and sliced
1 cup heavy cream
2 tablespoons powdered sugar
METHOD:
Topping: Whip the heavy cream and add the powdered sugar. Set aside until ready to serve.
INGREDIENTS:
Shortcake:
2 cups flour
1.5 teaspoons baking powder
2 tablespoons sugar
Pinch of salt
3.2 ounces butter
4.8 ounces heavy cream
2 eggs
3 tablespoons flour for the surface
1 tablespoon cream for tops
1 tablespoon sugar for the tops
METHOD:
Shortcake: Cut the butter in small pieces. Place the flour, baking powder, salt and sugar in the bowl of the mixer. With the paddle, beat the butter into the flour mixture; do not over mix.
Beat the eggs and combine with the heavy cream and add to the flour mixture.
Lightly flour the surface and roll the dough into 1 inch height and cut with a 3-inch cookie ring.
Brush with heavy cream and top with sugar. Bake in a preheated 300°F. oven for 20 minutes or until lightly golden.
From Denny: From the folks over at Welsh's comes this non-alcoholic drink that would be just perfect for a Sunday gathering if you wanted something that was just a bit special. It sounds so refreshing! If you wanted to make it alcoholic just add a light white wine.
It's the seltzer that makes it so refreshing. Seltzer is a flavorless effervescent water. Originally, it came from the town of Nieder Selters, located in the Weisbaden region of Germany. Most of us are familiar with seltzer as soda water that is actually injected with carbon dioxide to mimic the one from Germany. Today, soda water as we know it began back in the late 1700's. We still use this basic technology in our soda drinks. Amazing, huh!?
From Country Roads Magazine: "In a city where good times often equate to good food, the joy of finding a terrific restaurant where you can wine and dine really well on extraordinary food and libations, at extremely reasonable prices, can produce a near-reverential response.
Boucherie, the new eatery that occupies the former Iris restaurant site just off Carrollton Avenue near New Orleans’ Riverbend, fulfills that need for those who want to enjoy the excitement of dining out on exceptional cuisine in a carefree, lighthearted environment. The kicker is that none of the food items cost more than $15…not even the specials."
Vietnamese Braised Pork Belly with Stir-Fried Rapini
From: Boucherie
(Serves 15- 20)
1 whole pork belly 2 cups fish sauce 2 stalks lemongrass, bruised 1 head garlic 1 bunch scallions ½ cup ginger 2 Tbsp grated palm sugar Water to cover 3 bunches cleaned rapini 1 Tbsp minced garlic 1 Tbsp minced ginger 2 Tbps soy sauce 1/4 cup lime juice
Combine first eight ingredients and slowly bring belly up to a simmer and cook for about 2 hours, or until tender. Lay in a casserole dish and cover with cooking liquid. Press with weights, and cool overnight. Slice into 3 ounce portions and sear the skin until crispy. Stir fry rapini with ginger and garlic, add soy and lime juice.
***
Drunken Red Wine Sausage
From: Boucherie
(makes 20 sausages) to be served with Creamy White Beans, or on Bread
5 lbs diced pork butt 1/4 cup salt 2 Tbsp freshly ground black pepper 1/4 cup minced garlic 1 tsp cayenne pepper 1 cup strong red wine (cabernet or shiraz) 10 feet hog casing
Season pork and bring to near freezing, while freezing grinder parts. Finely grind pork and mix in chilled red wine until emulsified. Refrigerate and set up sausage stuffing attachment. Pipe into casing, twisting sausages between each link. Let sit in fridge for at least 1 hour uncovered to allow pellicle to form. Slowly smoke to 150 degrees internal temperature. Grill over high heat and serve immediately.
***
Bacon Brownies
From: Boucherie
(Makes 10-12)
3 oz bittersweet chocolate 1 oz unsweetened chocolate 6 Tbsp bacon fat 3/4 cup sugar 1 tsp vanilla extract 2 eggs 1/2 cup all purpose flour 1/2 cup dark chocolate chips 1/4 cup finely chopped bacon (preferably cured and smoked)
Melt bittersweet and unsweetened chocolate with bacon fat over a bain-marie. Cool to lukewarm. Cream sugar and eggs together and slowly add melted chocolate. Stir in flour, chocolate chips, and bacon pieces. Line pan and bake at 350 degrees until brownies are set.
This is a short fast wine tasting of some interesting offerings for Spring to refresh your tastebuds! Also, they are affordable wines. Choices of what to pair them with also discussed.
This is a short fast wine tasting of some interesting offerings for Spring to refresh your tastebuds! Also, they are affordable wines. Choices of what to pair them with also discussed.
Directions: Place roast in a roasting pan or rack and cook at 450 degrees for about 30 minutes to form a nice brown crust. Add the chopped vegetables and the wine and reduce heat to 300 degrees. Cook for about one hour and 15 minutes for medium rare. Remove meat from pan and place the roasting pan over a medium high burner. Add stock and cook vigorously for 3 to 5 minutes to slightly intensify broth. Serve to accompany the roast.
In a separate pan, melt chocolate with 1 tbsp of butter and stir until smooth.
Divide chicken and vegetables evenly among four plates. Deglaze hot pan with wine and reduce by half. Add in melted chocolate and reduce down. Drizzle over and around the chicken.
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