Lake Lure Cottage Kitchen

I now have a new friend and we are planning to get together again soon. I highly recommend getting to know your blogging buddies. Visit Penny’s blog for more pictures of our day and the fable about stone soup.

I have always wanted to try black-eyed pea cakes. They are served often in vegetarian restaurants and remind me of crab cakes in the way they are prepared. After having them at the restaurant, I decided to try them at home. I found a recipe that came originally from Southern Living Magazine and fixed them for lunch recently. They added an unusual and pleasant topping to salad greens. I think they would also make a great appetizer with a dollop of chow chow on top. See A Southern Grace for that recipe.

BLACK-EYED PEA CAKES

1 small onion chopped
1 Tbls olive oil
2 (15.5 ounce) cans black-eyed peas, rinsed, drained, and divided
1 (8 ounce) container chive-and-onion-flavored cream cheese, softened
1 large egg
1/2 tsp salt
1 tsp hot sauce
1 (8 ounce) package hush puppy mix with onion
olive oil

Saute onion in 1 tablespoon hot oil in a large skillet over medium high heat until tender. Process onion, 1 can of peas, and next 4 ingredients in a blender or food processor until mixture is smooth, stopping to scrape down sides. Stir in hush puppy mix, and gently fold in remaining can of peas.

Shape mixture by 2 tablespoonfuls into 3 inch patties, and place on a wax paper-lined baking sheet. Cover and chill 1 hour.

Cook patties, in batches, in 3 tablespoons hot oil, adding oil as needed, in a large skillet over medium heat for 1 1/2 minutes on each side or until patties are golden brown. Drain patties on paper towels, and keep them warm. Serve with desired toppings or on a salad.

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My mother-in-law is pretty amazing (not everyone can say that!). So you’ll understand why I was both honored and a bit nervous when she asked me to be a guest blogger. I’m not even going to attempt to fill Penny’s shoes in this post! But she does inspire and encourage me to embrace my love of cooking and culinary experiments. I hope this recipe celebrates her and encourages some of you to dare to try something new! For those of you already well on your way, salut!

The warm weather brings a wealth of opportunities in our kitchen! Grilled peppers, breads, and kabobs… refreshing salads, sauces, and salsas made with only the freshest produce are just some of my personal faves. Each year, I tend to find a few new ingredients on which to experiment. This year, several recent encounters with fennel have me intrigued! Last Winter we experienced fennel in beef short ribs, this Spring in a roasted pork tenderloin, and just a few weeks ago atop a fresh arugula salad with roasted tomatoes and parmesan at Nova in Asheville, NC.

When a Cook’s Illustrated issue surfaced featuring 3 different chopped salad recipes, one of which featured fennel, it ony took me about half of a second to lock this recipe into on our weekly dinner menu. The ingredients may seem unusual at first, but it only takes one bite to discover how wonderful they are together!

We also had fun with melted cheese as a savory side. Melted cheese you ask? Yes! Shred up some cheddar or parmesan and make little shredded piles on a silpat-lined baking sheet. Pop it in the oven at 375, and just keep an eye on it. The cheese will spread out and start bubbling. When it’s browned and hardened just a tiny bit, take it out and let it cool for a couple of minutes. Peel the crisps off the silpat, and you have some custom, homemade cheddar crisps! YUM!

The recipe posted below is just as it appears in Cook’s Illustrated (July/August 2009 issue). A few personal cook’s notes follow the recipe.

Fennel and Apple Chopped Salad
Ingredients:
1 medium cucumber, peeled, halved lengthwise, seeded, and cut into 1/2 inch dice (about 1 1/4 cups)
3 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar
1 medium fennel bulb, halved lengthwise, cored, and cut into a 1/4 inch dice (about 1 1/2 cups)
2 Braeburn, Jonagold, or Red Delicious applies, cored, and cut into 1/4 inch dice (about 2 cups)
1/2 small red onion, minced (about 1/4 cup)
1/4 cup coarsely chopped fresh tarragon leaves
1 romaine heart, cut tino 1/2 inch pieces (about 3 cups)
1/2 cup coarsely chopped walnuts, toasted
ground black pepper
4 ounces crumbled goat cheese (about 1 cup)

Combine cucumber and 1/2 teaspoon salt in colander set over bowl. Let stand 15 minutes.

Whisk oil and vinegar together in large bowl. Add drained cucumber, fennel, apples, onion, and tarragon; toss and let stand at room temperature to blend flavors, 5 minutes.

Add romaine and walnuts; toss to combine. Season with salt and pepper. Divide salad among plates; top each with some goat cheese and serve.
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Recommendations (a.k.a. Personal Notes):

• While the recipe does not call to cook any of the ingredients, I prefer to soften the fennel by sauteing in a pan with olive oil, salt and pepper until tender. If you choose to do the same, allow the fennel to come back down to room temp before mixing into the salad.
• I do not remove the seeds from the cucumber. I don’t think it’s necessary!
• Some people do not care for walnuts. I think this recipe would work nicely with pistachios, pecans, or cashews.

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I am so happy about this week’s Barefoot Blogger recipe. I have been making this curried couscous for years and it is what I always pair with grilled chicken in the summer. So thank you to Ellyn of Recipe Collector and Tester for having the brilliant idea to choose it for one of the June recipes. One of the things that is so great about this couscous is that you can make it ahead of time and serve it at room temperature. Even if you make it early in the morning, you can refrigerate it and take it out about an hour before you want to serve it. It is also a snap to put together. The only prep that takes a little time is the chopping of the vegetables. It is so colorful and tasty that I always get complements on it. I think that even if you are not a fan of curry you will like it. The curry is not overpowering and lends a lovely yellow hue to the dish. The recipe calls for dried currants but I usually use dried cranberries. This time I substituted jumbo red raisins because it was what I had in the pantry. I also substituted

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All I can say about this meal is Wow! I am visiting my son, daughter-in-law, and granddaughter. They had been to a birthday party all Sunday afternoon and when I arrived Kristen put this meal together in no time at all. The chicken chilaquiles should be on everyone’s rotation of quick meals. It starts with a rotisserie chicken. Need I say more? But the end results are worthy of any company dish you would want to make. Kristen is a fantastic cook. I remember the time, shortly after she and Michael were first married, when they ate the lettuce wraps at P.F Changs. She has a very sophisticated palate and figured out what was in them and started making them at home. Every meal at their home is an adventure in wonderful flavors; exotic pizzas, complex salads and flavorful Mexican dishes like this one. Kristen got the original recipe from epicurious but she tweaked it to suit her taste. The guacamole salad is from Ina Garten’s Barefoot Contessa at Home. I have been buying Kristen the Barefoot Contessa cookbooks for Christmas and she loves them as much as I do. This is one of my favorite summer salads. It is colorful with grape tomatoes, yellow peppers, black beans and avocados and paired so well with the chicken. It was a lovely Summer evening and we enjoyed this feast on the deck with a bottle of chardonnay. Life is good.

CHICKEN CHILAQUILES

1 cup sour cream
3 to 4 Tbls milk
1 3/4 cups Green salsa ( Pace has a good one, as does Trader Joe’s)
1 can reduced sodium chicken broth
Coarsely shredded chicken from a rotisserie chicken, skin removed
salt and pepper to taste
6 cups coarsely crushed tortilla chips plus a few more for the top
6 ounces grated cheddar cheese
1/4 cup chopped fresh cilantro

Stir together sour cream and just enough milk to get a thick pourable consistency.

Bring salsa and broth to a boil in a heavy pot over moderately high heat. Add the chicken, salt, and pepper and cook, stirring, until chicken is heated through, 1 to 2 minutes, then stir in 6 cups tortilla chips and cook until chips are softened (but not mushy), about 1 minute.

Transfer chilaquiles to a large platter. Sprinkle with grated cheese, sour cream, broken chips and cilantro. Serve rest of sour cream on the side.

GUACAMOLE SALAD

1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and 1/2 inch diced
1 (15 ounce) can black beans, rinsed and drained
1/2 cup small diced red onion
2 Tbls minced jalapeno peppers, seeded (2 peppers)
1/2 tsp freshly grated lime zest
1/4 cup freshly squeezed lime juice (2 limes)
1/4 cup good olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp minced garlic
1/4 tsp cayenne pepper
2 ripe Hass avocados, seeded, peeled and 1/2 inch dice

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.

Just before you’re ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

Printable recipe – Chicken Chilaquiles
Printable recipe – Guacamole Salad

It is Barefoot Blogger Thursday and today’s recipe was chosen by McKenzie of Kenzie’s Kitchen. Visit her blog to see the changes she made to this delicious dish. I have to say, I thoroughly loved making this chicken salad. What’s not to like about succulent chicken, fresh asparagus, red pepper strips and scallions in a tasty sesame, peanut dressing. And I enjoyed doing it in my Lake Lure kitchen.

It has taken us awhile to get the computers up and running. Reception is not good here in the mountains. Our original computer port was in the garage apartment up the hill from the cottage. We have been staying there while much of the construction has been going on. Now that we have moved permanently to the cottage, everything had to be dismantled and brought down the hill. I am not technically inclined, so I waited patiently (Ha!) while David cussed and wired. I took the time to sit on the deck and enjoy the beautiful Spring display all around me. Florida is wonderful, but the soft greens, pinks and whites of a changing landscape are breathtaking. Here is a view out the sliding doors to the water.

I did make a few changes to the recipe. After reading so many reviewers who said the chicken salad was too salty, I added just a pinch instead of the 4 teaspoons called for. Also I used 3 boneless skinless chicken breasts because that is what I had and there were just the two of us. I also halved the dressing and cut back on the peanut butter. The changes worked perfectly and we enjoyed a lovely lunch on a warming Spring day. Thank you McKenzie for the perfect choice of Ina’s recipe.

CHINESE CHICKEN SALAD

8 split chicken breasts (bone in, skin on)
Good olive oil
Kosher salt
Freshly ground black pepper
1 pound asparagus, ends removed, cut into thirds diagonally
2 red bell peppers, cored and seeded
4 scallions (white and green parts), sliced diagonally
2 tablespoons white sesame seeds, toasted

For the Dressing:
1 cup vegetable oil
1/4 cup good apple cider vinegar
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon peeled, grated fresh ginger
1 tablespoon white sesame seeds, toasted
1/2 cup smooth peanut butter
4 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees.

Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle.

Remove the meat from the bones, discard the skin, and shred the chicken in large, bite-sized pieces.

Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes, until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers into strips about the size of the asparagus pieces. Combine the shredded chicken, asparagus, and peppers in a large bowl.

Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.

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