Our Valentine’s Baby

February 15th, 2011

We are proud to welcome Cameron Michael into our family.  He was born on Feb. 14th and weighed in at 7 lbs and  measured 19″ long. 

Cameron with his beautiful Mother.

 Cameron and his proud Father.

Joyful parents

The Happy family.

Most of these pictures were taken by Christobal of Azul photography.  He is a renowned photographer and a great friend of Michael and Kristen’s.

Plum Cake “Tatin”

February 11th, 2011

I decided that I wouldn’t make a chocolate dessert this year for Valentine’s Day.  Instead I was drawn to the idea of something with fruit.  The Barefoot Contessa made this plum cake a few weeks ago and I printed the recipe.  Plums have not been in the market for a while, but while shopping two days ago a new crop had just come in.  Aha!  Just the thing.  Red- hued plums in a rich cake with a caramelized sugar top.  It is similar to a pineapple upside down cake.

Ina Garten’s recipes are usually fool proof.  This one is too.  The fool is me.  I don’t have a candy thermometer here in Florida so I winged it.  You are supposed to boil sugar and water until it is a warm amber color and 360 degrees on the candy thermometer.  This is poured over the halved plums in the pie plate before the cake batter is added.  I kind of knew when I poured it over the plums that it had not reduced enough.  There was just too much liquid.  But it was too late.  I poured the batter over it and hoped for the best.  The resulting cake was very liquid when I flipped it onto the serving plate and there was not much caramelization on the plums, but in spite of that it was good.  Just imagine how good this would have been if I had had the proper equipment.

Follow this recipe to the letter and I am sure you will have great results.

PLUM CAKE “TATIN’

10 to 12 purple “prune” plums, cut in half and pitted
1 3/4 cups granulated sugar, divided
2 extra-large eggs, at room temperature
1/3 cup sour cream
1/2 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
Confectioners’ sugar

Preheat the oven to 350 degrees F.  Generously butter a 9-inch deep dish pie plate.  Arrange the plums in the dish, cut side down.

Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer.  Swirl the pan but don’t stir.  Pour evenly over the plums.

Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy.  Lower the speed and beat in the eggs one a time.  Add the sour cream, zest, and vanilla and mix until combined.  Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture.  Mix only until combined.

Pour the cake batter evely over the plums and bake for 30 to 40 minutes, until a cake tester comes out clean.  Cool for 15 minutes, then invert the cake onto a flat plate.  If a plum sticks, ease it out and replace it in the desigh on the top of the cake.  Serve warm or at room temperature, dusted with confectioners’ sugar.

For more treats for Valentine’s Day check out Lisa’s Sweet as Sugar blog which is linking lots of blogs for Sweets For Saturday.

Food and cooking aside, I have to tell you that our family is receiving the best Valentine present that anyone could receive.  Our Son Michael, DIL Kristen and Granddaughter Rachel are welcoming into our family a beautiful little boy.  He will be delivered on Valentine’s Day.  Our hearts are full.

Lots of love to all of you.  I will be busy for the next week, but promise to share pictures.

Printable recipe

Spiced Quinoa Timbales

February 8th, 2011

Quinoa is one of my new favorite foods.  It is a disk-shaped seed that is high in protein and fiber and is now readily available in most supermarkets.  It is cooked like rice, but has the added benefit of a nutritionally better profile. I stumbled upon this recipe in an old issue of Gourmet from 1992.  That goes to show you that Gourmet was savvy about food before most of us had even heard about it.  I still miss that magazine.

Timbales are molds in which food can be cooked or shaped.  If you do not have timbales here is a good source.  I used mini jello molds that I have had for many years.  I would think that hardware stores would be a good place to look for inexpensive molds also.

The advantage of using a mold for this dish is twofold.  The first reason is all about presentation.  The pearly quinoa studded with dried cranberries and parsley just looks good that way.  The second reason is all about portion control.  My molds hold about 1/2 cup and that is just the right amount of food for a serving.

With the spiced quinoa timbales I served curried chicken from the leftovers of a roasted bird and roasted brussel sprouts.  I love brussel sprouts browned in the oven.  But even more I loved the flavors in the quinoa.  This is an outstanding side dish that I will be cooking often.

SPICED QUINOA TIMBALES

1 cup quinoa
1 small onion, minced
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon cinnamon
a rounded 1/4 teaspoon turmeric
1 cup chicken broth
2/3 cup water
1/3 cup dried cranberries
1/4 cup chopped drained roasted red peppers
1/2 teaspoon salt
3 tablespoons finely chopped fresh parsley

In a fine sieve rinse the quinoa under cold water for 1 minute and drain it well.  In a heavy saucepan cook the onion in the oil over moderately low heat, stirring, until it is softened, add the cumin, the cinnamon, and the turmeric, and cook the mixture, stirring, for 30 seconds.  Add the quinoa and cook the mixture, stirring, for 1 minute.  Add the broth, the water, the cranberries, the roasted red pepper, and the salt and simmer the mixture, covered, for 15 to 20 minutes or until the liquid is absorbed.  Remove the pan from the heat, let the mixture stand, covered, for 5 minutes, and stir in the parsley.  Divide the quinoa mixture among 6 buttered 1/2 cup timbale molds, packing it, and invert the timbales onto a platter or onto individual dinner plates.  Serves 6.

Printable recipe

Rosa’s Cornbread

February 3rd, 2011

I have written about Rosa’s cornbread before, but it was as a part of a bigger blog post that had to do with a New Year’s Day feast.  We are going to a weekend music performance at Suwannee Music Park in Live Oak Florida.  Our friends with Malt Shoppe Memories will be performing on Saturday night.  They are all RVers. We are not, so we will be staying in a cabin. On Friday night we are all gathering for a pot luck dinner with a Mexican theme.  There will be a wonderful Mexican inspired soup and I volunteered to make cornbread to accompany it.  To me, there is no better cornbread than Rosa’s.

Rosa was my husband’s secretary when he worked at the university.  She is probably one of the best natural Southern cooks that we know.  Everything she learned was from the generations of cooks in her family that came before her and she cooks to this day with a sure hand and knowledge of how things should be done.  She would bring leftovers to work to share and David was always one of her biggest fans.  There was a time when he became obsessed with her pork neckbones and he cooked them at home with her collard greens and cornbread all of the time.  I have related this incident before but it is worth repeating.  One Saturday we had invited dear friends from out of town for dinner.  I had to work that day so David said not to worry, he would be in charge of dinner.  I had time to set the dining room table with a lovely cloth and pretty dishes, flowers and candles, but that was all.  When I got home from work our guests were there; two couples.  The smell of simmering pork neckbones filled the air.  Every pot in the kitchen was either in use or in the sink.  I was kind of appalled that he had dragged out one of my old ugly cooking vessels in which the neckbones were simmering.  But he was in charge and everybody seemed to be having a great time.  When we sat down to eat, the neckbones were served in bowls with sides of greens and cornbread and our dear friend Jim summed up the incongrous ambiance by saying, ” I declare, I think this is the first time I have ever eaten neckbones by candlelight.”

Rosa’s cornbread is different from other cornbreads.  There is no flour in it.  There is a small amount of sugar and seemingly too much fat.  Do not let this deter you.  The combination of ingredients makes a moist cornbread that holds together and has a beautiful crumb.  Just look at it.

There are no fancy ingredients in it, but it is easy and delicious.  I have to admit though that I usually only make it once a year.  Give it a try.

ROSA’S CORNBREAD

2 cups of Joy Brand Corn Meal (self rising).  If you can’t find it use another like Martha Whites with Hot Rize
4 eggs
1 stick of butter, melted
1/2 cup vegetable oil
3 tablespoons of sugar
1 cup of buttermilk

Preheat oven to 350 degrees F.  Oil a 8″ or 9″ iron skillet.  In a large bowl mix cornmeal, eggs, buttermilk, oil, sugar and then pour melted butter into the batter.  Stir to combine completely.  Pour into skillet and place in oven and bake for about 30 minutes.  If top is not browned, run under broiler for just a brief time.

Thanks Rosa

Printable recipe

Provencal Stuffed Peppers

February 1st, 2011

The Flagler Beach Farmer’s Market has bell peppers at a reasonable price and when I see them, my thoughts turn to this wonderful recipe inspired by the flavors of Southern France.  As some of you may know, this was supposed to be the year that we were going to Paris and Provence.  But I am not the only one who has dreams in this marriage.  It has always been David’s dream to ride his motorcycle to Alaska and the Arctic Circle.  He is not getting any younger and spending a month on his bike and riding thousands of miles is not for the feeble or infirm.  So this is his year.  His riding companion will be our Son’s Father-In-Law.  The ladies will fly to Anchorage when they reach their destination and we will spend a couple of weeks riding with them and taking a ferry to Vancouver Island and on to Oregon to fly home.  They, of course, will ride home.  So, instead of packing chic clothes for Paris and billowy linen for Provence, I will be packing two pairs of jeans, sweaters and my riding gear.  Helmet head is not one of my favorite looks.

This recipe, in it’s original form appeared years ago in Bon Appetit Magazine.  It was an article on Provence and the hill town of Gordes.  I loved the ingredients and have adapted it over the years.  Many times peppers are stuffed with a mixture of ground beef and rice.  What I loved about this rendition was the use of shredded zucchini instead of rice and sausage.  I flavor the mixture with chopped rosemary, parsley and garlic.

PROVENCAL STUFFED PEPPERS

1 1/2 pounds sausages (I used lean turkey sausages), casings removed
1 1/2 cups coarsely grated zucchini (about 1 large)
1/2 cup finely chopped red onion
1/3 cup minced fresh parsley
1 tablespoon minced rosemary
1 tablespoon finely chopped garlic
1/4 cup fine dry breadcrumbs
1 large egg, beaten
Salt and pepper to taste
4 medium-size red, green or orange bell pepper, halved lengthwise, and seeded
Fresh rosemary sprigs for garnish

Preheat oven to 350 degrees F.  Cook sausage in a skillet, breaking up until most of the fat has rendered and the sausage is almost done.  Drain sausage on paper toweling and then transfer to a large bowl.  Add next 8 ingredients and mix to combine.  Fill pepper halves with sausage mixture, dividing equally and mounding slightly.  Arrange in 13 x 9 x 2 inch oiled baking dish.  (Can be made 1 day ahead.  Cover; chill.).

Bake peppers covered loosely with foil for about 45 minutes.  Remove foil and increase heat to 425 degrees F.  Bake for an additional 15 minutes or until tops are browned.  Transfer to a platter.  Garnish with rosemary sprigs and serve.

My dreams of Provence may be on hold, but at least I can eat like I am there.  Bon appetit.

Printable recipe 

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.