Recipes

January 17, 2017, posted by Gina – I recently attended a class at the Farmer’s Table Cooking School in Livingston, Mississippi where Chef Matthew taught us his recipe for a Vertical Pear Salad. Don’t let the architectural nature of this salad intimidate you. I show you step by step how to cut and layer the pears to create this delicious beauty.

Start with very ripe pears, a knife, a vegetable peeler, a melon baller and the ingredients. I used a red pear here but we used Bartlett pears in the cooking school. Peel the pear completely.

Slice the bottom of the pear so that it will be flat and able to stand up without wobbling. Scoop the core out of the pear with the melon baller…it may take a few scoops.
Slice the pear into four even pieces then place the bottom piece of the pear on the plate first.

Add a little salad and continue layering in the same fashion with salad in between each pear slice.

This is really a simple salad but the flavors are so fresh. I started thinking of how I would put something like this together for several guests. Here are my two cents: a few hours before serving I would prepare my salad ingredients but not toss them. I would go ahead and slice and core my pears and place them individually in plastic bags. I would assemble them right before serving. They do not take that long to put together if everything is ready. ENJOY!!

January 6, 2017, posted by Gina – This Fresh Pea Soup recipe is from Ina Garten and, in typical Ina fashion, is very easy to follow, although I added a few notes. I first tried this recipe with my Cookbook Club and all 12 ladies loved this soup. I prepared this for dinner one evening with some white cheddar grilled cheese sandwiches on French bread and Mr. GDFC was not as over the moon about it as we were. He even said he thought it was “chick food”. This recipe was shared in our Humble and Kind post….to read it click HERE.

The chopped leeks, yellow onion and mint are sautéed in butter then all of the vegetables go in the chicken stock:

In the recipe, Ina instructs us to puree this soup in a blender. I used an immersion blender which was much easier and not nearly as messy.

I finished the soup with an little elegant touch by adding a swirl of crème fraîche. I spooned the crème fraîche into a squeeze bottle which makes it very easy to add a design. I then sprinkled on the chopped chives and a few garlic croutons on top.

Since this soup was going to be the main course of our dinner I decided to make a few French bread, white cheddar grilled cheese sandwiches. I grated some aged white cheddar, sliced a fresh loaf of crusty French bread pretty thin and melted some butter in a skillet. I cooked them for a few minutes on each side on medium heat. Once lightly browned, I took them off the heat and added some sliced tomatoes. Beware! These are simple but very good.

This is a great meal to warm up a cold winter evening.

October 25, 2016, posted by Gina

A few side notes: I found the tart pans at Williams Sonoma. To avoid purchasing more ham than was needed, I went to the salad bar at my grocery and purchased the exact amount needed.

September 28, 2016, posted by Gina – If you read this blog often you know I am always searching for fabulous recipes. I recently found a couple that I put together to make a meal that we loved.  These items are good for a weeknight meal and all I can say is purchase extra shrimp.

ITALIAN SHRIMP

Ingredients:

1 stick butter*
1 lemon, thinly sliced
1-pound raw shrimp, shells removed but tails still on
1 packet dry Italian Seasoning

Directions:

Preheat oven to 350°.  Melt one stick butter in the bottom of a 13 x 9 baking dish.

Lay lemon slices over butter. Place shrimp on top. Sprinkle with Italian Seasoning.

*I feel like the whole stick of butter is not necessary.  Try ½ or even ¼ …. you will still get the moisture and the flavor.

Bake for 15 minutes and that’s it!!

If you want to double this recipe, just make sure that the shrimp are not on top of each other once you spread them out.  You could bake these on a rimmed baking sheet that is larger than the 13 x 9.

ROASTED CAULIFLOWER WITH LEMON-PARSLEY DRESSING

Ingredients:

1 head cauliflower cut into florets
6 tablespoons olive oil, divided
Kosher salt and pepper
1 cup fresh flat leaf parsley
2 tablespoons fresh lemon juice

Directions:

Preheat oven to 425°. Toss cauliflower and 4 tbsp. of olive oil on a rimmed baking sheet.

Meanwhile, pulse parsley, lemon juice, and remaining 2 tbsp. oil in a food processor until very finely chopped; season with salt and pepper. Toss cauliflower with lemon-parsley mixture.

Roast, turning occasionally, until golden brown for 25 – 30 minutes or more if needed.

September 23, 2016, posted by Gina – It seems that you see some type of food listed on Pinterest as “crack” something or another. I actually do not like the word. It brings negative thoughts to my mind, but I get it – the recipe is so good that you won’t be able to resist it.

This recipe was given to me by my physical therapist. We spent a lot of time together and have a love of food in common. She said that whenever she brings this Crack Brownie recipe to work everyone loves it and that I must make it.

So, here I am a few months later and having now made these, I confirm they are very good and it only takes a bite or two to make you happy. Enjoy!

CRACK BROWNIES
1 box brownie mix (your choice)
½ cup chopped Butterfingers
1 cup chopped Resse’s Peanut Butter Cups
¾ cup milk chocolate chips
¾ cup butterscotch chips
1 ½ cups creamy peanut butter
½ cup Cocoa Pebbles

Prepare brownies according to package directions. Use a 13 x 9 baking dish. Bake for 20-25 minutes, just so they are slightly under baked. Remove brownies from oven and top with chopped Butterfingers and Resse’s Peanut Butter Cups, and bake 4-6 additional minutes.
While they finish baking, melt chocolate chips, butterscotch chips and peanut butter until smooth. Stir in cereal. Remove brownies from oven and pour peanut butter mixture evenly on top of brownies.
Refrigerate 2 hours or more before serving.

July 24, 2016, posted by Gina – I started making this pie 24 years ago.  Upon moving into one of our homes, a beautiful box packaged with all of the ingredients to make a pie, except the eggs and pie shell, was given to us.  After settling in, I made the pie and it was delicious. I wanted to make it again and actually found the beautiful box filled with the delicious pie ingredients in a local store and brought it home. I remember thinking it seemed a bit expensive and wondered if I could figure out how much of each ingredient was included.

So, as if I was doing a scientific experiment, I set out to determine the measurements of each ingredient and made the pie. It turned out just like the box. This is a testament to how things have changed.  Today you would do a quick internet search and in no time have several sources for the recipe. But back then, I was so proud of myself and happy that I did not have to buy the expensive box.

I find myself cooking for groups many times either for church, school or friends. This pie is my “go to” because I can prepare it very inexpensively and I can bake 4 at a time. On top of that, everyone loves this pie. It travels well, keeps well and looks really pretty. Here’s the recipe:

CHOCOLATE CHIP CHESS PIE

Ingredients:
1 stick of butter melted and slightly cooled*
¾ cup sugar
¼ cup all purpose flour
2 eggs
¾ cup chocolate chips
1 ready bake pie shell

Directions:
Preheat oven to 350°. Melt the butter and set it aside until it is cooled slightly*.  Combine the sugar and flour together and then mix in the butter.  Add the eggs and mix until combined.  Add the chocolate chips last and stir only once or twice or just until combined.  Pour mixture into a frozen ready to bake pie shell (not deep dish) and bake or 40-45 minutes or until golden brown on top.  Let cool and serve. Enjoy!

*Be sure the butter is slightly cooled so that you don’t end up with scrambled eggs or melted chocolate chips. 

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June 2, 2016, posted by Gina – A few weeks ago I was in one of my favorite shops searching for some fresh, colorful plants to place around my home.  As I was checking out, the cashier asked if I wanted some free mint. Puzzled, I asked why the mint was free. Apparently, it had not sold and now looked half dead after languishing too long in the shop. I was told it was Mojito mint and I thought I could at least make a few Mojitos before it finally bites the dust. So two small, sad Mojito mint plants made it into the back of my car. I wondered what makes Mojito mint different from any other mint and discovered that it is a variety of mint native to Cuba. Its mild flavor is not overly sweet or pungent like other mints and can be used to season meat and confections and, of course, it’s the star of the Mojito.

Upon arriving home, I planted my very anemic mint plants in some really good soil, a five minute endeavor. I can’t wait to see if they are happy in the new home I gave them. It will be fun to wait a few weeks to show you how and if they grow, so stay tuned.

The very first Mojito I ever had was a strawberry Mojito at the Grand Hotel in Point Clear, Alabama. This 160 year old hotel, which has survived numerous hurricanes, sits on Mobile Bay and is surrounded by the elegant, twisting branches of massive live oak trees. This is one of my favorite places to visit. I happen to have a book from the Grand Hotel that has their Mojito recipe in it. So, while we’re waiting to see what the fate of the Mojito mint will be, I am passing along the Grand Mojito recipe:

THE GRAND MOJITO

Ingredients:

½ lime
3 mint leaves
2 tablespoons Simple Syrup
1 ½ oz. rum
Lime Wedge and mint leaf for garnish
*3 strawberries

Directions:

Cut the lime half into three wedges. Combine the lime wedges with the three mint leaves in a cocktail shaker. Muddle lightly to blend the flavors. Add the Simple Syrup and rum. Fill the shaker with ice. Seal the shaker and shake vigorously for 12 seconds. Pour into a highball glass and garnish with an additional lime wedge and mint leaf.

*For a hand-crafted strawberry mojito, muddle 3 strawberries with the lime and mint.  (This makes for a really pretty red drink)

Michelle’s postscript: When I first moved to France in 2012, I was surprised to see Mojitos advertised on quite a few sidewalk signs outside of bars. In my mind the French were forever sitting at sidewalk cafés with a glass of wine on the table. I had never really thought about what cocktails they might be drinking. According to Spiritueux Magazine blog, Mojito’s are the most popular cocktail in France. So popular in fact that the Mojito represents 80% of all cocktails sold in France!

May 20, 2016, posted by Gina – My youngest son will graduate from high school next week. My friend and I are hosting a dinner for our sons and their friends and families. We have divided up the cooking and all other party details. One of the recipes I’ll be making is Grand Marnier Custard Squares. These are just delicious and similar to a lemon square but oh so much better in my opinion.

You’ll notice there’s a bottle of Solerno instead of Grand Mariner in the photo of all the ingredients. At Christmas, I was out of Grand Marnier and sent my older son to get a new bottle for me. He returned with Solerno insisting that it was a wonderful orange liqueur and he was right.

First, you make the crust:The next step is making the top layer. There is nothing more fragrant than zesting an orange and my house smelled so fresh as I was making these culinary delights.

The recipe calls for placing sugar and the orange zest in a food processor. Here you see it before processing and after, it’s a nice golden color:

Nest step, making the custard:

As if these bars aren’t already delicious, you spread icing on them which takes them over the top. Here are the finished bars:

This recipe came from the Junior League of Jackson’s, Come On In, a great cookbook that I highly recommend.

GRAND MARNIER CUSTARD SQUARES

Bottom Layer
½ cup powdered sugar
¼ tsp. salt
2 cups unbleached all-purpose flour
1 cup unsalted butter, room temperature.

Top Layer
1 ½ cups sugar
Zest of 3 oranges
1 ¼ tsp. baking powder
¼ tsp. salt
6 large eggs
3 Tbs. orange juice
3 Tbs. Grand Marnier liqueur
1 tsp. orange extract

Icing
2 ½ cups powdered sugar, sifted
3 tbs. Grand Marnier liqueur
3 Tbs. orange juice, or less

Preheat oven to 350°.

To prepare bottom layer, blend sugar, salt, flour and cut in butter.  Spread mixture in buttered and floured 10 x 15 baking pan.  Bake until very lightly browned, 20 minutes.

For the top layer, blend sugar and zest in food processor until zest is finely chopped.  Mix in baking powder, salt, eggs, orange juice, Grand Marnier, and orange extract. Pour mixture over bottom layer in pan and bake until firm, 20 minutes. Allow to cool.

Prepare icing by blending powdered sugar and Grand Marnier with just enough orange juice to produce a spreadable consistency.  Spread icing over cooled cake and cut into squares.

May 17, 2016, posted by Gina – A friend and I are feeding a crowd before our sons high school graduation next week. We’ve been doing lots of planning and running around as we check things off our to-do lists. We are making several casseroles of Chicken Tetrazzini which I have never made but, knowing my friend, I’m sure this is delicious. It is one of her family’s favorites and it’s easy to put together. I did take a bite of it and really liked it. Here is the recipe:

CHICKEN TETRAZZINI

Ingredients:
1 – 16 oz. package vermicelli
2 Tbsp. butter
1 – 8 oz. package sliced fresh mushrooms
3 oz. finely chopped prosciutto
3 cups chopped cooked chicken
1 cup frozen baby English peas, thawed
1 – 10 ¾ oz. can reduced fat cream of mushroom soup
1 – 10 oz. container refrigerated Alfredo sauce
½ cup chicken broth
¼ cup white wine
1 cup shredded Parmesan cheese

Instructions:
Preheat oven to 350°.  Prepare pasta according to package directions.  Meanwhile, melt butter in a large skillet over medium-high heat; add mushrooms and prosciutto, and sauté 5 minutes.

Stir together mushroom mixture, chicken, next 5 ingredients, and ½ cup cheese; stir in pasta.  Spoon mixture into a lightly greased 9 x 13 baking dish; sprinkle with remaining ½ cup cheese.

Bake at 350° for 35 minutes or until bubbly.