Lake Lure Cottage Kitchen

I’m going to a Luau this weekend.   I’ve been asked to bring Hawaiian Macaroni Salad.  Say, what? . . . . I had never heard of this before.  But indeed Hawaiians like to serve macaroni salad as a side with sticky rice along with their pork.  And don’t even think about cooking it al dente.  The whole premise behind the dish is to cook the macaroni to death (they call it fat macaroni).  This allows the seemingly large quantity of mayonnaise and milk to absorb into the pasta making it creamy.

It is a very simple recipe with few ingredients; just macaroni, mayonnaise (it has to be Best Buy or Hellman’s), milk, brown sugar, cider vinegar, shredded carrots, celery and scallions.  But the simple ingredients unite to make a creamy, slightly sweet and sour salad with the crunch of carrots and celery.  Deceptively easy and good.  It is perfect with pork.

The luau is being held at fellow blogger Larry’s Almost Heaven South dockside pavilion where several bloggers have joined forces to roast a pig.  At least that was the last word I had.  It may be just parts of the pig for all I know.  But I do know that we bloggers and spouses will have a grand time.  Here are scenes from last year’s event.  Have a wonderful Memorial Day weekend.  This salad would be a great side for anything you cook on the grill.

HAWAIIAN MACARONI SALAD (Epicurious via Cook’s Country)

2 cups whole milk, divided
2 cups mayonnaise (Best Buy or Hellman’s), divided
1 tablespoon brown sugar
Salt and pepper
1 pound elbow macaroni
1/2 cup cider vinegar
4 scallions, sliced thin
1 large carrot, peeled and grated
1 celery rib, chopped fine

Whisk 1 1/2 cups milk, 1 cup mayonnaise, sugar, 1/2 teaspoon salt and 2 teaspoons pepper in bowl.

Bring 4 quarts water to boil in large pot.  Add 1 tablespoon salt and pasta and cook until very soft, about 15 minutes.  Drain pasta and return to pot.  Add vinegar and toss until absorbed.  This prevents the vinegar from curdling the milk.  Transfer to bowl.  Cool pasta 10 minutes, then stir in dressing until pasta is well coated.  Cool completely.

Add Scallions, carrot, celery, remaining milk, and remaining mayonnaise to bowl with pasta mixture and stir to combine.  Season with salt and pepper.  Transfer to serving bowl and refrigerate, covered, for at least 1 hour or up ro 2 days.  Serve.

Printable recipe

 

 

 

I have always loved biscotti but I have never made them.  While in Nantucket, I enjoyed this decadent chocolate biscotti at Mary Anne’s house and got a lesson in how to make them.  Biscotti are baked twice.  That is why some would call them dry.  But the individual pieces are made to be dunked in hot coffee or tea so the dryness makes sense.  Of all of the biscotti I have had in the past,  this is the most moist and flavorful.  It is probably because of the chunks of chocolate chips strewn throughout and the sticky dough.  The original recipe came from the Union Square Cafe in New York City.  But I got the adapted recipe from Mary Anne’s friend Barbara.

Barbara is such a delightful person.  She is an accomplished pianist, great cook and world traveler.  She will be spending her usual month in Paris next March; my kind of lady.  While we were being given a tour of her house, we all stopped in her homey kitchen.  What is it about kitchens that draw us in?  Her kitchen is light-filled with an inviting pine table for casual meals, brick wall and a generous bookcase full of cookbooks. David pulled a small cookbook from her collection because it was called Zinfandel Cookbook (his favorite wine).  Barbara immediately insisted that we take it;  “too many cookbooks, never used, glad to share”.  I would do the same with some of mine I’m sure.  I have too many.  So we appreciated her generous spirit.

I don’t think I would have had success with these biscotti if I hadn’t been given specific instructions from Barbara.  They are easy to mix together, but the dough that you end up with is very sticky and wet.  That’s probably why the end product is better than most.  Barbara swears by a flexible dough scraper like this.  It helps you get the mixture out of the mixing bowl.  Since I did not have her trusty scraper, I used a flexible spatula.  I lightly floured my board, floured my hands and working with half of the mixture at a time I formed them both into a loose log.  I placed them on a lined sheet and flattened them.  They should be about 2-inches thick.

As you can see, I didn’t get them quite equal.  I was just lucky to be able to transfer them.

After the first baking they spread some and get crackly and drier.  Let them rest and cool for at least an hour and then cut into wedges and bake again.  It’s really very simple after you figure out how to handle the wet mixture.

Wow, these were good.  Dipped in whipped cream with sweetened strawberries, I think this was better than strawberry shortcake.  Thank you Barbara and Mary Anne for introducing me to chocolate biscotti.  Here is Barbara’s recipe.

CHOCOLATE BISCOTTI

2 cups all-purpose flour
3/4 cup plus 2 tablespoons cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 3/4 cups lightly packed dark brown sugar
1/3 cup granulated sugar
2 ounces (4 tablespoons) butter, at room temperature
1 tablespoon vanilla extract
1 teaspoon expresso or coffee
3 large eggs
7 1/2 ounces (1 rounded cup) small mild chocolate chips
1 large egg, beaten and mixed with 1 tablespoon water, for egg wash
2 tablespoons raw sugar

Preheat oven to 350 degrees.  Line a 12-by 17-inch baking sheet with parchment paper or nonstick liner.  Sift together the flour, cocoa, salt and baking soda; set aside.

Using a heavy-duty electric mixer, cream together the brown sugar, granulated sugar and butter for 3 to 5 minutes at medium speed.  Add vanilla extract and espresso.  Mix  10 seconds.  Add eggs one at a time, mixing for 10 seconds at medium-low speed after each addition.  Add sifted flour mixture and mix at low speed until dough comes together, 1 to 2 minutes.  Add chocolate chips and mix just until chips are evenly incorporated, 15 to 20 seconds.

Transfer dough to a work surface, lightly floured.  Divide in two.  Working with one piece at a time, with floured hands form each ball into a log 2′ inches wide or more.  Transfer logs to prepared baking sheet and flatten until the  depth is about 2- inches.  Brush tops of logs with egg wash and sprinkle  each log with 1 tablespoon raw sugar.  Bake until biscotti have spread, have a few cracks and bounce back slightly when pressed with fingertips, 30 to 40 minutes.  Remove from oven and let cool completely, about 1 1/2 hours.

Preheat oven to 325 degrees.  Using a sharp serrated knife, cut logs into 1/4-inch to 1/2-inch slices.  place each slice with a cut side down on a baking sheet lined with parchment paper or nonstick liner.  Bake until firm, crisp and slightly dry, about 15 mintes.  Store in an airtight container at room temperature for up to three days, or freeze for up to three months.

Printable recipe

 

 

You might want to grab a cup of coffee.  This is going to be a long post.  We are fortunate to have friends who live on Nantucket Island.  After David’s class reunion last year, several of the classmates were invited to visit Moses and his wife Maryanne there for the Spring Daffodil Festival.  It was our fourth time on the island.  Nantucket is one of my favorite destinations in the United States.  It works its magic on you from the first time you step off of the ferry until you throw coins in the water (to ensure a return) on your voyage back to Hyannis Port.

The classmates and wives (minus Maryanne who was cooking for us) gathered in front of the Sconset Post Office while we were on a guided bus tour of the island.

Sconset, or officially Siasconset, is a small village on the east side of the island.  It is known for its small grey shingled beach cottages and profusion of roses in season.  There is a story behind this particular cottage.  The last time David and I were on the island, we picked up a picnic lunch in the Sconset Market and then wandered the paths around the village looking for a spot to eat.  This charming cottage had a patio with comfortable chairs and it looked to be vacant.

We plopped down, unwrapped our sandwiches and proceeded to eat.  Halfway through our lunch we heard someone cough inside the cottage.  Needless to say, we grabbed our food and ran.  The above picture was taken on this trip.  It just so happened that the cottage belonged to our tour bus driver’s mother.

We took this picture of the Chanticleer Restaurant in Sconset on our last trip.  It was summer and the roses and flowers were in bloom.  Breathtaking!

 

 Back in town the next day we looked forward to the Daffodil Festival on cobblestoned Main Street.

All kinds of antique cars were decorated with flowers for the parade.

The cars were judged, so everyone went out of their way to be unique.

Some were more elegant than others.

There was also a dog parade.  We were rooting for this dog named Bailey.  She was on the ferry with us on the way over to Nantucket and we bonded.

Here we are encouraging Bailey to do her best.

Nantucket Harbor is usually full of boats and the wharfs are hopping with activity, but since it was so early in the season, most of the boat slips were empty.  It was good to be here before the rush of tourists.

Moses and Maryanne live in this house.  Have you noticed a pattern here?  Most of the houses on Nantucket are grey shingled with white trim.  A local joke is to say “Meet me on the corner in front of the grey shingled house with the white trim”.   Many of the original houses had widow’s walks.  The first industry of Nantucket after it was settled by the English was whaling.  The ships would be gone from port from three to five years.  The wives would scan the horizon from these aeries for the return of their men.  It was a brutal business, but the ship captains made a fortune from the whale oil which was used to light lamps all over the world.

Not only did we enjoy the sights and activities on Nantucket, but we also ate very well.  Maryanne prepared delicious meals for us.  Unfortunately I did not take composed pictures of the food, but I came away with wonderful recipes that I will share with you over several posts.  Our first dinner in their home included Filet of Beef with Paprika, Coriander and Cumin and Penne with Sun-Dried Tomato Pesto.  The filet recipe came from Joyce Goldstein, former chef at Square One and Chez Panisse.  Joyce made it for Moses’s 59th birthday party.  The pesto pasta is a Giada De Laurentiis recipe and is perfect for a crowd.

 We left Nantucket Harbor with a last view of the Brant Point Lighthouse and threw pennies in the water in the hopes of returning to this enchanted island.  As long as our friends are there, I have no doubt that we will be back.  Thank you Moses and Maryanne.

FILET OF BEEF WITH PAPRIKA, CORIANDER AND CUMIN (Joyce Goldstein)

The beef, which gets an aromatic flavor from the spice rub, requires 4 days of marination.  Serve it rare, leaving the end slices for those who like their meat well done.

1 filet of beef, about 3 1/2 pounds
3 tablespoons paprika
2 teaspoons ground cumin
1 tablespoon ground coriander
2 tablespoons freshly ground pepper
1 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1 tablespoon salt
Hot-sweet mustard

Trim the fillet of any visible fat and silver skin.  Mix together the paprika, cumin, coriander, ground pepper, nutmeg and cayenne.  Spread this spice mixture evenly over the beef.  Place the meat in a large glass or plastic dish and cover.  et sit in the refrigerator for 4 days.  On the third day, sprinkle the meat with the salt.

To cook, let the meat sit at room temperature for about 1 hour.  Preheat a stove top griddle or a large cast-iron frying pan and preheat an oven to 350 degrees.  Sear the fillet on the griddle, or in the pan, until brown on all sides, about 6-8 minutes.  Transfer the meat to a roasting pan and roast in the oven until a meat thermometer inserted in the center of the fillet registers 120 degrees.  (I let it go higher, as suggested by the butcher’s recipe).  Let the meat rest on a carving board, covered with aluminum foil, for about 15 minutes, then slice thin.  Serve with hot-sweet mustard.

PENNE WITH SUN-DRIED TOMATO PESTO (Giada De Laurentiis)

12 ounces penne pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
2 cloves of garlic
Salt and freshly ground black pepper
1 cup (Packed) fresh basil leaves
1/2 cup freshly grated Parmesan

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes.  Drain, reserving 1 cup of the cooking liquid.

Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped.  Transfer the tomato mixture to a large bowl.  Stir in the Parmesan.

Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten.  Season the pasta, to taste with salt and pepper and serve.

Printable recipe for Filet

Printable recipe for Pasta

It is so good to be back in the mountains of North Carolina.  There is so much to love about Lake Lure and Asheville, one of my nearest cities.  Asheville is a haven for foodies.  There is an active farm to table presence in the area.  Many small farms supply the area restaurants, farmer’s markets, butcher shops and bakeries with the freshest ingredients that are chemically  free and humanely handled.  I always feel good about the food that I eat here.

A rite of Spring for my friend Penny, who has the food blog From Harvest to Table, and me is to get together for lunch and antique shopping.  One of our favorite restaurants is Fig Bistro.  Located in the historic Biltmore Village, Fig is a little bit French and a whole lot seasonal and fresh.  They are committed to supporting local, organic and the sustainable agriculture of the Western North Carolina farmers.  Every meal that I have had here has been exceptional.

Now this is Spring on a plate.  The other Penny (Affectionately known as T.O.P.) ordered this special of the day.  It was seared scallops with baby ramps, radishes and baby pea shoots, served with a beurre blanc sauce and chopped chives.  Look at how beautiful those cooked radishes are.  To me, the plate is a work of art.

I ( Sometimes also known as T.O.P) ordered the Spinach and Bacon Quiche with side salad.  I wish I could offer you a piece of this quiche.  It was the creamiest, most melt in your mouth delicious quiche that I have ever had.  I will be working on duplicating this at home.  By the way, I did try to duplicate Fig Bistro’s Salmon dish in a post here.  But there are some dishes that can only be done in restaurants like this.  I am more than happy to sit back on a sunny spring day on the patio of Fig with my friend Penny, enjoying a glass of wine and eating their creative dishes.  It is an added bonus to have a thoughtful French waiter and Heather Masterson watching over us.  You must visit Fig if you are ever in Asheville.

 

I was inspired to make these cookies this year by my friend Maxine.  Rugalach is a traditional Jewish dessert served during Hanakkuh.  But it is also a cookie that originated in Eastern Europe and was embraced by many ethnicities.  My Mother made a similar cookie with leftover pie dough.  It is interesting that so many traditions were shared by various immigrants to our country.  I remember as a child loving the rolled dough pieces with cinnamon more than the pie that was the reason for their existence.

 

 

Rugelach are made with a pastry that includes cream cheese.  The filling usually includes apricot jelly, ground walnuts and sometimes chocolate.  Because I love chocolate, that was a necessary  inclusion.  I made the pastry one day while I also made the dough for my sugar cookies.  It made it easy the next morning to pull each wrapped dough out of the refrigerator as I needed it.  All was finished by noon.

 

 

Here are some of the snowflake sugar cookies.

 

 

The rest of the sugar cookies, above.  It is nice to have a variety of cookies ready for the Grandkids.  My heart is full of gratitude that I can hold them close this year.  The events of the past week have broken my heart.

 

RUGELACH (Martha Stewart)

For the Dough
8 ounces (2 sticks) unsalted butter, room temperature
8 ounces cream cheese, room temperature
1/2 cup sugar
3 large egg yolks
1 teaspoon pur vanilla extract
Pinch of coarse salt
2 1/3 cups all-purpose flour, plus more for rolling out dough

For the Filling
4 ounces walnuts
1/2 cup sugar
Pinch of cinnamon
Pinch of salt
12 ounces apricot jelly, melted*
2 cups mini semi-sweet chocolate chips, or currants or a combination

For the Finishing
1 large egg, lightly beaten
1/4 cup fine sanding sugar

Directions

1. Make the dough: In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and cream cheese at medium speed.  Add sugar, and beat until fluffy.  Beat in egg yolks, on at a time, beating to combine after each addition.  Add vanilla and salt, and beat to combine.  Reduce speed to low, and beat in flour.  Remove from bowl, and divide into 3 pieces on a lightly floured surface.  Pat into disks, and wrap in plastic wrap.  Refrigerate for at least 1 hour, and up to overnight.

2. Make the filling;  In a food processor, combine walnuts, sugar, cinnamon, and salt,  Pulse until fine.

3. Preheat the oven to 350 degrees F.  Line baking sheets with Silpats or parchment paper.  On a lightly floured surface, roll one piece of dough into a 12-inch round, less than 1/8 inch thick.  Brush evenly with jelly.  Sprinkle with one-third of the walnut mixture and one-third of the chocolate chips.  Using the rolling pin, gently roll over filling to press.

4. Cut the round into 16 equal-sized wedges.  Beginning at the large base of each wedge, roll to enclose filling, forming crescent shapes.  Pinch to seal.  Place on prepared baking sheets.  Repeat with remaining dough and filling ingredients.  Brush tops with beaten egg, and sprinkle with sanding sugar.  Bake until golden brown 20 to 25 minutes.
* I did not use all of the apricot jelly.  I just smeared a thin layer on each of the rounds.

 

ICED SUGAR COOKIES

Makes 24 to 36 cookies

2 1/2 cups cake flour, plus more for dusting
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1-pound box confectioners’ sugar
2 tablespoons meringue powder (Available at Michael’s)
Nonpareils, for decorating (optional)

1. Sift the flour, baking powder and salt into a medium bowl.

2. Beat the butter and granulated sugar in a large bowl witha mixer on medium-high speed until light and fluffy, 3 to 5 minutes.  Add the egg and vanilla and beat until incorporated.  Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until just incorporated.  Divide the dough in half, wrap in plastic wrap and refrigerate until firm, at least 1 hour and up to 1 day.

3. Line 2 baking sheets with parchment paper.  Working with 1 piece of dough at a time, lightly dust the dough with flour and roll out between 2 pieces of parchment paper until about 1/8-inch thick.  Refrigerate until slightly firm, about 15 minutes.  Cut out shapes using 2-to-4 inch cookie cutters and transfer to the prepared baking sheets.  Gather the scraps and refrigerate until firm; reroll once to cut out more cookies.  Refrigerate the cutouts until firm, about 30 minutes.

4. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F.  Bake the cookies, switching the position of the pans halfway through, until just golden, 13 to 15 minutes.  Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

5. Meanwhile, make the icing; Sift the confectioners’ sugar and meringue powder into a large bowl.  Beat in 6 tablespoons water with a mixer on medium speed until soft, glossy peaks form.  Spread on the cookies and decorate with nonpareils.  Let set, about 1 hour.

 

Printable recipe: Rugelach

Printable recipe Iced Sugar Cookies