Thanksgiving Eats

I hope you all had a wonderful Thanksgiving.  Mine was absolutely amazing.  Love family ... love cooking!!  Here is a look at what we had.  I cooked my turkey in my roaster and finished it (browned) in the oven ...



Before



After

Okay, it was yummy.  I did my own brine and it came out just suculent.  Very tasty! 



Next it was a warm potato salad with green beans.  This is "Chuck's Day Off" recipe and the first time I made it.  A great recipe so I've made it a second time.  Check out "The Cooking Channel" for the recipe.

 I also tried another new recipe.  It was Bobby Flay's macaroni and cheese.  Here it is ...



It was with four cheeses, onions and pancetta.

It was good...I probably won't make it again.  I like my recipe better (mine was creamier).  Now for the desserts. 

 This is something I came up with.  It's a pumpkin/vanilla trifle with ginger cookies.  It was very tasty, however, I think the cookies I used were too thin.  Maybe ginger snaps would be better.

The infamous chocolate walnut pie.  This is my most requested pie I make, especially during the holidays.  It's a very decadant, rich pie.  So goooooood!

Apple Caramel pie

Next Holiday is Christmas!  Working on the menu now!!

Comforts from home

Thanksgiving is such a wonderful time of the year for my family, and we each share our favorite dishes to make. Of course, there's many dishes and sides that I always provide during this special day, but the fact that we are all together makes it worthwhile. Here is one of my simple recipes that I absolutely love to cook, and I hope that you do the same.
Most people cook a traditional green-bean casserole (which I do as well). However, we have many people attending dinner this year and I want to have another option. You may also add bacon to top this tasty dish!

• 2- 10 ounce packages of frozen broccoli (cuts, florets), thawed
• 1 cup onion, chopped
• 1 cup canned mushrooms, slices or pieces, drained
• 1 cup Swiss cheese, shredded
• 1 cup cheddar cheese, shredded
• 1 cup of mayonnaise
• 2 eggs, slightly beaten
• 2 stacks of butter-flavored crackers, crushed, separated

Preheat oven to 425° F. Mix all ingredients with broccoli and 1 stack of crushed crackers. Smooth in baking dish and top with the remaining crushed crackers. Bake for 30 minutes or until knife inserted in center comes out clean. Makes 8 servings.

Blessings!
~Joan

Fall into a Stew

Fall, it's one of my favorite times of the year.  It's the time you make soups, stews, casseroles ... stick to your ribs kind of dishes.  The comfort food time.  I love seafood, so I made one of my favorite stews, cioppino.  My first taste of this was during a Christmas vacation visiting my daughter in San Francisco.  What a treat it was!  I think I ate it three or four times (different restaurants) while we were there.  My seafood of choice here is bay scallops, tiger prawns, cod, and of course from my region, dungeness crab.  However, you can use whatever seafood you like to eat.  Here's a quick version of the recipe:

4 tablespoons of olive oil

1 1/4 cups onions, chopped
2 tablespoons garlic, chopped
4 teaspoons oregano, dried
2 cans diced tomatoes
2 1/2 cups of seafood stock or bottled clam juice
6 1/2 ounces minced or whole clams (reserving the liquid)
1 cup dry white wine
1 lb shrimp, shelled and deveined
6 ounces crabmeat or whole crab claws
2 tablespoons dried basil
1/8 teaspoon cayenne pepper
 
Heat oil. (Medium heat)
Add onions, garlic, oregano and sweat onions until tender.

Add tomatoes, clam juice, wine and liquid from canned clams.

Cook for about 12 - 15 minutes (stew consistency).

Add shrimp, clams, and crab meat.

Cook on medium heat about 2 minutes.

Add basil, cayenne,and black pepper to taste.

Stir and simmer 2 more minutes.

Felt a little of "Naw Lins" (New Orleans) Today

  Made a seafood gumbo tonight and it was very good!  I used my own seafood stock, sauted the trinity (chopped onions, celery, green pepper), and added okra. Then I made a roux and  cooked it until it was golden brown.  Poured the stock in  and added shrimp when it thickened (I just put shrimp in this one), but it all came together!  Yummy, Yummy!

Desserts for the sweet tooth

These are a few yummy items I did for a catering gig for a friend's conference. As I said previously, I tore a tendon in my right foot so this obligation was painful and successful! I cooked all day long (til 11:00 at night) which included packaging for pickup. According to my friend it was a definite hit and hopefully, I'll get other gigs from the tasters. I have cooked for family and friends for so many years, but I stressed big time from this ... I guess not knowing who the people were eating my food, I just wanted to put my best stuff out. But I was confident I did a good job. No, a GREAT job!

White Macadamia Cookies

           Melt-in-your-mouth Shortbread

Mini Brownie Bites

LABOR DAY PREPARATIONS!

School has started for some but for the rest of the little ones it's approaching.  The labor day madness of menus is right around the corner. So, what are you going to have for your guests?  Well, if your'e tired of doing the same traditional sides and need a few ideas here's some for starters:
Allow your guests to create their own salad.  I love this concept, a personal salad where you can put all of the fixings on is a crowd pleaser.  I tried a salad bar & potato bar with my guests & it was a huge hit. This is especially good for a crowd 16 & up!  Try new salad toppings to add such as, baby shrimp, caramelized onions, or grilled artichokes.  For the potatoes, try mushroom soup, or rosemary+bacon strips & infuse them with garlic. :)  MMmmmm the aroma alone cannot be touched!

But, if your'e looking for fun things to try for the kids, have them be apart of the presentation.  Allow your children to make a couple pieces from the dessert dish.  For example, let them help you ice the cake so that they feel included, or even put the sprinkles on cupcakes! This will make them smile & believe me they will tell all of their little friends!
Blessings!
~Joan

Words of Inspiration

"A gourmet is a being pleasing to the heavens." 

~Charles Pierre Monselet 

Restaurant Style Breakfast

Believe it or not, these waffles melted in my mouth!  No need for syrup.  Top with strawberries (or any fresh fruit) and made from scratch whipped cream.  Look for my cookbook coming soon ... Cooking Revival.  Recipe will be in there.

A Mistake Worth Repeating

"Scrumtious tender veal burger topped with four-pepper goat cheese spritzed with the citrus note of a wedge of lemon and accompanied by perfectly cooked asparagus and a fully loaded baked potato."


This is what my daughter described for my dinner as I was sharing with her how I thought I had picked up ground lamb at the market only to find that I had looked at the lamb but picked up ground veal instead.  However, what do you do with lemons ... well you make lemonade.  So, for the first time I made veal burgers.  I added a little lemon juice, nutmeg, salt and pepper and softened butter to the ground veal.  Made patties and slowly sauteed in a skillet.  Topped it off with a little goat cheese and a squeeze of lemon.  It was definitely a mistake I would make again!

Mouthwatering Meal of the day!!

Quick and nutritious meal

I needed to make something quick and easy for dinner and this is what I came up with... roasted veggies tossed in penne pasta.  I cut 1/2" slices each of eggplant (peeled), zucchini, onions, and sliced peppers.  Oven was at 400 degrees.  I also roasted one whole garlic bulb (place a whole bulb in foil cutting the top off slightly (just exposing the raw garlic) and dose with olive oil).  Use a heavy duty shallow pan and place each slice of veggie (each slide dosed with olive oil) onto the pan. Lay the foiled garlic in the pan also.  Season with salt and pepper (to taste) and roast until tender, turning once carefully.  Don't worry if some get a little brown.  While the veggies are roasting, cook your penne, drain and set aside.  Now you have your veggies done cut into bite size pieces.  The magic begins, pour a tablespoon of olive oil in the same pot you  cooked the pasta in (save washing another pan), squeeze the cloves of garlic out into the pan and if you like, add one small tin of anchovies with the oil from the tin.  Add the chopped veggies and pasta and toss.  Wallah, dinner!!

Vinaigrettes

You can make your own vinaigrettes instead of buying bottled ones.  They are easy and very flavorful.  Here's one: 
Lemon and shallot vinaigrette

1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
2 tsp. honey
1 shallot, finely chopped
salt
pepper

In a jar with a tight fitting lid, mix all ingredients together by shaking.  There you are, a very tasty vinaigrette!

I'm still kicking!!

Time is getting away from me.  Wow, it's April already and Easter's come and gone!  Yes, I did cook and did a complete change up of what I "normally" would have on Easter, which would have been baked ham.  I did a turkey!  Mainly because that's what I had.  Brine of course, and it was delicious!  Baked rolls.  I also made a cauliflower gratin (first time ever) and roasted asparagus, also all delicious.  For dessert, hummingbird cake!  It was all good and a meal to remember ... that's what my friends and family said!

Great Ideas

I went to a wedding this past weekend and took careful note of the horsd'oeuvres that were being served just before dinner.  There was crostinis with shredded portabellos topped with shaved parmesean cheese, a tuna tartar served in mini phyllo cups, and terriyaki steak on skewers.  Each item was so delicious, I could have passed on the dinner and ate more!!!  Such memories have caused me to think of a good reason to have a party!

Not Just for Breakfast

I'm from Vrginia and I love grits.  Living here in Seattle, I've been hard press to find them in the supermarket, let alone being able to share my love with someone that's eaten them.  But my oh my, I've had the great opportunity to expose some people to them and they now share the same love I have.  Just eating them plain is okay, but I'm a person of FLAVOR!   I add cheese, cheddar or pepperjack.  Cooked bulk sausage (hot), green chilies, and chopped jalapenos.  I've topped them with sauteed shrimp, scallops, crab or smoked sausage.  I'm telling you, if you've never had grits or they were cooked the wrong way ... bland and lumpy.  OR  they tasted like grit (undercooked)....then you've been short changed, bam boozeled, tricked into thinking they are bad.  But when I cook them ... THEY ARE GOOD!  And you WILL want more!!

Back in Gear

Been away in a conference and had no time to blog.  Speaking of no time ... I was making spaghetti for dinner tonight because I needed to make something quick.  But tonight it seemed a little boring so I thought, how can I make it more interesting?  Well, I made my usual sauce, cooked the pasta, and then it hit me ... pasta on plate, topped with the fabulous sauce, and my brain engaged and I remembered I had a jar of pesto.  So I topped it all off with a dollop of pesto in the middle and a sprinkling of parmesean cheese.  Try it.  My family loved it!

I Heart Wedding Treats

A few edible treats from the revival kitchen.  Here is a small token that I made for a dear friend of mine for her wedding guest grab bags.  Want to make someone smile? Try these mouthwatering buttery cookies.


Easy- Bake buttered sugar cookies with personalized icing.  


Prep Time + Bake + artistic pleasures= 1 hour

*DIY's are the best and an added touch of love for their wedding reception*




For other tips or questions send them to:
joancooking@gmail.com

Help your body

Make sure you get your protein intake. Especially, in the morning. I call protein brain food. Protein helps our bodies to repair itself. Of course, fruit and vegetables are vitally important also.

SPRING FILLING

The time has come where the leaves have finished turning autumn hues. The air is filled with a different wind and I just love this time of season. That's right, Spring is finally coming or for some already has begun.

When Spring and Summer comes I usually try to eat lighter. Slowly implementing a small change in my meals. Soup and salads are perfect for this season.

Try making a salad with seafood, chicken or salmon. This is a quick fix for satisfying your appetite. Quick salads include cherry tomatoes and a sliced boiled egg.(Sometimes I boil 3 or 4 eggs at the same time if I know I'm going to make a big salad for later). For you meat lovers that want to cut back on your intake, create your salad by grilling portobella mushrooms. Seasoned with garlic and pepper, slice and top with fresh Parmesan cheese or bleu cheese. Add almonds for protein. Great greens are arugula, romaine, and butter lettuces.

Time: 12 min.

Have a Happy Spring Day and fill your belly with healthy treats.

Trying New Recipes

A good rule: NEVER SERVE A NEW RECIPE TO YOUR GUESTS BEFORE YOU TRY IT. When trying a new recipe, make sure it taste good to you before you serve it to your guests. Make notes of any tweeking you may have to do so next time it'll taste superb! I've had to cut the sugar and/or butter in a dessert recipe and it didn't disburb the taste.

Boredom + Baking

Today is a somewhat boring day. Just doing the same old things over and over again. What do I do when I'm bored and distressed? Cook. What do I do when I'm not bored? Cook even more. I guess I must love cooking ... it's my therapy for life!

Book Coming Soon!

My new cookbook is coming soon!

While I am waiting in anticipation & working on my next venture. I am taking a moment to read your letters of inspiration and questions you have.

Send me your cooking questions, I will be sure to answer them..

For more info: Click Here!

That's a great idea!

To save time on slicing mushrooms and strawberries, use a boiled egg slicer. The slices will be uniform and you can slice in half  of the  time!