herbs du provence...

one of my favorite food blogs is '101 cookbooks', it's a simple, beautiful site with excellent recipes...
for the holidays she mentioned 'a few of her favorite things', including 'herbs du provence' which no kitchen should be without...

Favorites List (Fall 2010) - 101 Cookbooks

www.101cookbooks.com

herbs du provence recipe...why buy old, dusty herbs when you can make it fresh...and whether you're in sandy eggo or the edge of the world you can by on-line where i buy my herbs...jody is the owner, this is her baby...herbs are impeccably fresh and reasonably priced, mostly organic or wild...check it out...

http://www.inharmonyherbs.com/


i like this recipe because i love lavender in everything including this...teas, breads, cookies, jams, sachets...everything...dream pillows...lavender... in iced tea with lemon and mint...ooh so good...

http://www.wowyouarereallylucky.com/tv-show-recipes/lavender-recipes-herbs-de-provence.htm

sweet potato biscuits with chorizo gravy...

http://homesicktexan.blogspot.com/2010/11/sweet-potato-biscuits-chorizo-gravy.html

boozey mushroom pasta...

one of our favorite fall-back dishes is a simple mushroom cream sauce...you can add or delete items, but a little butter, carmelized onions, mushrooms and cream are the stars of this recipe...and of course, your favorite alcohol...

ingredients are according to taste;


butter ~ sweet, 1/4 c. or half stick

onions ~ one or two large, depending on your love of the onions...
               i prefer sweet browns, maui, vidalia...
               sliced thinly...

garlic ~ 1 tsp, minced, cheat!...i buy the BIG jars from smart&final, on the spice shelf, refridge after opening...

mushrooms ~ lots!...i want to have at least one mushroom in every bite...not a fan of button, but do your thing, i prefer crimini, or their big brother portobello, again, cheat, trader joe's has crimini pre-sliced in the bag, oh no my friend, too easy... 


booze ~ depends on the alcohol...we use marsala, brown and nutty, it gives great flavor aand color, but hey, vodka, whisky, tequila will do, as well as, any wine, white, red, brandy, sherry or port...i love port...at least 1/2 cup...


half&half or cream ~ cream is preferred, no waiting for the sauce to reduce...your taste, but again at least 1/2 cup...


pasta? ~ your choice...too many to name...


melt butter, add onions and a small amount of water, aides in softening onions, low heat or watch carefully...when water evaps onions will start to brown and carmelize, don't burn...

add garlic, always after the onions are cooked or it becomes bitter...

add mushrooms, toss to absorb all the delicious flavor...

add booze, cook to burn off some of the alcohol, not all, but the more you cook, (alcohol gone, sugar remains)the sweeter it gets...

add cream, low, low, low heat...sauce will thicken, if you are very naughty add a pat more of butter...

salt and pepper to taste...


serve over cooked pasta...

now...if you prefer a thinner sauce, and i ask myself 'why?'...add some of the pasta cooking water...so hold back a little for that use...

 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
now...
 
add shrimp, scallops, mussels...


use it on chicken, pork~chops, tofu...


you can add spinach...yum!...peas...broccoli...water chestnuts...

http://allrecipes.com/Recipe/Albondigas/Detail.aspx

this is a great recipe for halloween...make it as spicy as you want and keep warm...throw in a fresh jalapeno!...

http://allrecipes.com/Recipe/Albondigas/Detail.aspx

samhain...

ready for halloween?...we're having a gathering!...are you?...

http://homesicktexan.blogspot.com/2010/10/buttermilk-pie.html

oooo...and buttermilk-pie...why are people always so surprised?...it's just a magnificent version of a custard pie...top it with fruit and mexican sweet crema...forget about dinner, just have dessert!...

http://homesicktexan.blogspot.com/2010/10/hominy-casserole-green-chile-recipe.html

i love hominy...i make a crazy delicious hominy and cheese...you can add all kinds of things to it...like a mac and cheese, only with hominy...good for gluten-free diets...make it spicy and cheesy...

dia de los muertos...

this is a good time in my family...we all hold the holiday near and dear...delicious, fun recipes, decorations and memories...living in southern california, people of all backgrounds celebrate the day, and for good reason...it is a time to remember the people who have passed through your life and what they left you in the passing...you don't have to create an altar, although it's fun...pull out some pictures, read old letters, family bibles or journals, or just close your eyes and think...however you choose to celebrate, remember time is still a mystery to us, and we're all just passing through...

some fun web-sites...

http://www.azcentral.com/ent/dead/
http://www3.niu.edu/newsplace/nndia.html
http://www.mexonline.com/daydead.htm

http://www.cdkitchen.com/recipes/halloween/

http://www.motherearthnews.com/real-food/squash-lasagna-zmrz10zgri.aspx

butternut squash lasagna...

this looks exciting...i remember the first time i had a bechamel lasagna with lemon and shrimp...white lasagnas are delicious...this one looks good...or crab?...lemon-mint bechamel?...lamb?...more crab?...

http://homesicktexan.blogspot.com/2009/06/buttermilk-dressing.html

butter-milk dressing...

for everyone that thinks this beautiful bliss comes from a dry package or bottle...you will love the flavor and simplicity, and you can tailor the flavor profile or consistency to your own taste...

Buttermilk dressing, extra spicy
  
Ingredients:
1/4 cup of mayonnaise
1/2 cup of sour cream
1/2 cup of buttermilk
1/4 cup of chopped cilantro
1 tablespoon of freshly squeezed lime juice
1 clove of garlic, crushed
1 serrano pepper, finely diced
1 teaspoon of chopped fresh chives
1/8 teaspoon of cayenne pepper
Salt and black pepper to taste

Method:
Mix all the ingredients together and let chill for an hour.
Makes 1 cup, keeps for a week in the refrigerator.
Notes: I like my dressing on the thinner side, so if you prefer it thicker use 1/2 cup of mayonnaise. And if you don't want it to be so spicy, feel free to omit the Serrano or substitute a jalapeno pepper instead. Also, you can use parsley instead of cilantro if you're one of those "Cilantro tastes like soap" people, I won't be insulted.

i omit the cayenne...but, you can add more mayo or sour cream, less buttermilk for a tighter consistency (but i love buttermilk...not necessarily to drink, but you can't beat in for cooking -  cakes, pancakes are tender, fried chicken - dip or soak in butter milk and dredge in coating...and these types of dressings or dips...yum)...play with it, this is a great start...

plus, it's good on everything, veggies, chips, fries, pizza, burgers, wings, tacos, fish, beef...and on and on and on...

Roasted Root Vegetable and Apple Soup...

INGREDIENTS
2 sweet potatoes, large, peeled and diced
8 parsnips, peeled and diced
2 small onions, peeled and diced
2 apples, peeled and diced
1/4 cup oil
1/4 cup honey
2 tablespoons chopped fresh rosemary
1 teaspoon five spice powder
2 teaspoons salt
1 teaspoon freshly ground pepper
4 cups vegetable broth
1/2 cup Marsala (optional)
2 ounces dried apples
3/4 cup creme fraiche
PREPARATION
1. Preheat oven to 375 degrees F.
2. Place the diced vegetables and fresh apples on a baking sheet and toss with the walnut oil, honey, rosemary, five spice powder, salt and pepper. Roast, turning often, until vegetables are softened and lightly caramelized, 30 to 35 minutes.
3. Combine the vegetable broth, Marsala, and dried apples in a large saucepan over medium-high heat; simmer until reduced by one-third, about 20 minutes.
4. Working in small batches, puree the roasted vegetables with the reduced liquid in a blender; transfer to a saucepan. If the soup is too thick, thin with hot water or more broth.
5. Adjust the seasoning with salt and pepper to taste. Ladle soup into bowls. Drizzle a little creme fraiche over the top of each serving and swirl with a skewer or a knife. Serve immediately.

http://simplyrecipes.com/recipes/chicken_normandy/

fall recipes...

i posted this on facebook...i love the 'simply recipes' site...they have such a broad offering that everyone comes away satisfied...in these days of careful economics, we all want to find 'new' ways to please our palates...this is actually a classic recipe, new to a modern culture...try it...it's delicious, re-heats well and is careful of your pocketbook...

http://simplyrecipes.com/recipes/chicken_normandy/

autumn...

one of my family's favorite cakes comes from the 'silver palate' original cookbook...they have published many since, but this book remains my favorite...the ideas are fun, fresh and basic...but they do wonderful things with apples and i've never met an apple i didn't like...

chunky apple walnut cake

dark, moist and chunky, with a dream of a glaze

1 1/2 c. vegetable oil
2 c. sugar
3 eggs
2 c. unbleached, all-purpose flor, sifted
1/8 tsp. ground cloves
1/4 tsp. ground cinnamon
1/4 ground mace
1 tsp. baking soda
1/8 tsp. salt
1 c. whole wheat flour, sifted
1 1/4 c. shelled walnuts, coarsely chopped
3 1/4 c. coarse chunks of peeled and cored rome beauty apples
3 t. calvados or applejack

~preheat oven to 325 degrees F
~beat oil and sugar until thick and opaque
~add eggs, beat well
~blend (or sift if you like) all dry ingredients
  (multiple siftings will give a smoother, denser crumb to the cake...sometimes it is well worth the time, in this case i don't bother...and i usually just use all white...i do believe FIRMLY that you should always ~try a recipe for the first time as written, then experiment madly...)
~add walnuts and apples chunks and calvados (you can use liquid of your choice, i love calvados and believe it should be in every kitchen...if you ~don't have it, use something else, any booze or apple juice...)
this is a stiff batter, and a lot of apples and nuts, don't panic...
~pour batter into a 10 inch round cake pan (i'm sure she meant bundt type pan, as this is a lot of cake and will easily make a 13x9 cake, or two bread loaf pans...use your senses...
~bake for 1 hour and 15 min - bundt, start checking after an hour...smaller pans, check after 45 min...
when cake tester/toothpick comes out clean it's done
~let rest 10 min., again know your cookware, the apples on the bottom slightly carmelize, it can stick, you can also use a release like 'baker's joy', just lightly...
~unmold, you can pour the glaze over the entire cake or cut and pour...just be sure to make enough, as i have been know to drink it by itself...mmm...

apple cider glaze

4 tb. sweet butter
2 tb. brown sugar
6 tb. granulated sugar
3 tb. calvados or applejack
4 tb. sweet cider
2 tb. fresh orange juic
2 tb. heavy cream

~melt butter in a small saucepan, stir in both sugars
~add remaining ingredients, stir and bring to a boil...reduce heat slightly and cook for 4 minutes...
~remove from heat and cool slightly...pour over cake while still warm...
1 1/2 c. glaze

this is basically a hard sauce...so you can use it on any number of delicious things...even store-bought and everyone will be impressed...
the recipe calls for a little this a little that...use your imagination...what is important is that butter, sugar, cream and some flavor make a good pouring sauce...be sure to let it reduce slightly...and done...

this is a cozy cake, nice with a cup of tea or coffee...or a glass of port or sherry...snuggle up and enjoy...

http://www.unamericanaincucina.com/2010/09/chicken-mole/

una americana...

you can do anything...anywhere...

http://www.mowielicious.com/home/2010/08/pflaumenkuchen-plum-cake-and-my-new-website.html#more

german plum cake...


i love stone fruit and would probably make this with any variety...

http://www.mowielicious.com/home/2010/08/pflaumenkuchen-plum-cake-and-my-new-website.html#more

http://theshiksa.com/blog/2010/09/23/autumn-apple-crisp/

apple crisp (old greg would have made a crumble)...

apple, apple, apple anything...i enjoy apples...this a very basic. traditional crisp, like your grandma would make...mmm

http://reciperelay.com/the-hand-off-red-pepper-spinach-sesame-stir-fry/

red pepper spinach stir fry...


from whitney...

So, I have yet to try this, but it sounds AMAZING! I went to high school with Brianna, and she is absolutely brilliant... check out her twist on the food blog, great minds think alike...

http://reciperelay.com/the-hand-off-red-pepper-spinach-sesame-stir-fry/

about whitney...

it should be noted that whitney is young, beautiful, athletic, has her own green business (the green garage, on maui, if you're ever there), goes to school and has four young, gorgeous, happy and very energetic children...still manages to feed her family delicious, creative, healthy food...i'm exhausted just writing this...kudos whitney...xox...oh yeah, and a handful of a husband...love you matt...

another delicious whitney recipe from the islands...

Whitney wrote:
"Oh Oh, I know!!!  The easiest hawaiian mexican dish ever!!
 
Mango chicken tostadas (courtesy of Maui Tacos and my kitchen)
 
1 lb. chicken (tenderloins are delicious and cheap at costco)
1 fresh mango from da neighbors yard
1 sweet maui onion, chopped (salsa size)
2 tomatoes (chopped same way)
2-3 cloves garlic, minced
1 jalapeno ( again, salsa style)
1/4 c sweet bell peppers (also delicious and cheap at costco)
2 tsp ev olive oil
12 tortillas 
cooking spray
mexican seasoning
salt and pepper
 a can of refried beans (for those oh so long nights)
2 cupcake pans
 
serve with:
chopped lettuce (or cabbage if your feeling frisky it goes great with the mango)
sour cream 
and any other taco-esque toppings you desire, although this mango salsa adds so much flavor it rarely need anything else...
 
put the oven on 425.  put the chicken in a pan on medium high with the oil and a little salt and pepper.  Watching your chicken, start the mango salsa by removing the pit.  After removing your pit juice it over your chicken (prefferably after you've flipped it at least once, i just squeeze it til theres nothing left) it makes a great sweet glaze over it and gives it the most beautiful color and smell.  cook the chicken until done and remove from heat but leave in the pan to absorb the juices before you chop it up!  before you start the salsa make the shells...  i touch each tortilla with wet fingers and wrap them in a damp paper towel before i microwave them for about 15 to  20 seconds until they're soft.  flip you cupcake pans upside down and place the tortillas inbetween the muffin tins (a 12 cupcake tin makes 6 shells).  spray with a little cooking spray and srinkle a lil mexi seasoning or salt.  bake for about 15 minutes or until theyre pretty crispy.   salsas pretty straight forward, mix the tomatoes, onions, jalapenos, garlic, bell peppers, a couple shakes of mexican seasoning and your freshly cubed mango.  Cube or shred your chicken (depending on if you burned it, shit happens when you cook with sugary fruits)  and warm up that can o' beans...  (i always dr. em up in the chicken pan with a little extra oil, onions, and salsa).  To assemble spread the bottom of your mini tostadas with a lil beans then layer chicken, cabbage and mango salsa.  top with sour cream and tapatio!  Delishuuus and autentico hawaiiana...."
 

mango chicken tostadas continued...

Watching your chicken, start the mango salsa by removing the pit. After removing your pit juice it over your chicken (prefferably after you've flipped it at least once, i just squeeze it til theres nothing left) it makes a great sweet glaze over it and gives it the most beautiful color and smell. cook the chicken until done and remove from heat but leave in the pan to absorb the juices before you chop it up! before you start the salsa make the shells... i touch each tortilla with wet fingers and wrap them in a damp paper towel before i microwave them for about 15 to 20 seconds until they're soft. flip you cupcake pans upside down and place the tortillas inbetween the muffin tins (a 12 cupcake tin makes 6 shells). spray with a little cooking spray and srinkle a lil mexi seasoning or salt. bake for about 15 minutes or until theyre pretty crispy. salsas pretty straight forward, mix the tomatoes, onions, jalapenos, garlic, bell peppers, a couple shakes of mexican seasoning and your freshly cubed mango. Cube or shred your chicken (depending on if you burned it, shit happens when you cook with sugary fruits) and warm up that can o' beans... (i always dr. em up in the chicken pan with a little extra oil, onions, and salsa). To assemble spread the bottom of your mini tostadas with a lil beans then layer chicken, cabbage and mango salsa. top with sour cream and tapatio! Delishuuus and autentico hawaiiana....

whitney shares delicious-ness from hawaii...

 

             Toddler Toast... freeze and thaw as needed (ie; twice daily)

• • 
    1 loaf of whole wheat bread
    1/4 c butter
    8 eggs
    ...1/3 c sugar
    1 1/3 c milk
    2 tsp vanilla
    1 tsp cinnamon
    1/2 c smashed bananas (butternut squash, sweet potato and pumpkin are also great)
    
    preheat oven to 350. cut bread into thirds. mix all other ingredients in a large bowl. spray a cookie sheet with cooking spray and start dipping. dip each slice in batter and place on cookie sheet. bake 15 minutes then turn and bake 15 more. remove and place on cooling rack. serve! to flash freeze the extras place on a cool cookie sheet in the freezer for 15 minutes then remove and bag in freezer bags. to serve microwave 30 - 45 seconds.
    No need for syrup here, these sweet treats are a great breakfast and/or afterschool snack, not to mention an awesome teething food (especially when still frozen) and perfect finger food for little guys just learning to feed themselves!
    
    love ya sharisse, hope you like this one!

secret recipes...

listen...do you want to know a secret?...do you promise not to tell?...we all have secret recipes, passed down in a family from great-grandma's recipe box, shared by a friend, ferreted out from a favorite restaurant...we don't always like to share, it's nice to be special, known for that one holiday gift, friends' gathering dinner contribution that is like no other...but sometimes it's nice to share, be generous with the knowledge that can bring pleasure to another...and that is what i hope we all do...i will...there is a secret trove of recipes i want to give away...and i hope that they will bring many belly-bulging moments of satisfaction to everyone...ship's ahoy, they're on their way...

Green Chile Enchiladas Recipe | Simply Recipes

Green Chile Enchiladas Recipe | Simply Recipes

Chipotle chicken taco recipe | Homesick Texan

Chipotle chicken taco recipe | Homesick Texan

cuisine...

Sergio wrote:
"scrambled eggs and bologna. or hot dogs.  its real beaner cuisine."
 

foods of many colors...

your food, your enjoyment of food, the creative experience that it is and it inspires, should be a happy journey...we all have likes, dislikes, opinions, health issues, restrictions and palates...none of these things should stop you from a broad, curious, pleasurable relationship with that communion we experience while fueling our body...

there is an exchange between the global energy in eating...whether you are a carnivore, vegetarian or vegan, you should eat as if it was your first and last meal...quick stop eating, flavor-less food and the idea that people will eat almost anything should be a crime against humanity...not only does it deprive us of what should be a sensual delight, but it distances us from a certain accountability to ourselves and the earth...

here, in this blog, i hope to share amongst our community the pleasures, memories, experiments and experiences that create not only a meal, but who we are as fellow travelers...on this rich green and blue spinning globe...