Lake Lure Cottage Kitchen

What’s More Fun Than Going to a Brunch?

October 17th, 2010

Going to a brunch with a group of bloggers. The gracious hostess for this get together was Penny of both The Comforts of Home and Lavender Hill Studio. Pictured above is Donnie of New Blessings Everyday, Me, and Sam of My Carolina Kitchen. There were 14 bloggers who attended. Most of us are from the North Carolina area.

Pictured above from left to right back row are Ulrike, Angie, Mary, Sherri, Jeanne, Jennifer and Melinda. Front Row – Sam, Me, Rhondi, Diane, our hostess extraodinaire Penny, Donnie, and Kim. I thank Rhondi for sharing this picture with me. Mine was not great.

Penny served a wonderful brunch which included 4 different quiches, a salad, homemade pumpkin bread, and fresh fruit. Her home is so welcoming and beautiful. She and Mr. Comforts of Home have been working on it for the last year and have done a magnificent job. After brunch we all went antiquing.

One of our favorite places to shop in Asheville is The Screen Door. The antiques are unusual and up to the minute in trendiness. There is also a wonderful bookstore attached that sells cookbooks, design books and gardening books at a substantial discount.

In case you want something different in pumpkins, try white ones with ribbon embellishments.

After a day of eating, laughing and shopping we were all tired. Here are the two Pennys chilling out before heading home. I think Penny is probably more exhausted than I am. Thank you Penny for a wonderful day! It was so good to meet everyone. And thanks Rhondi for this picture.

East Hampton Clam Chowder

October 15th, 2010

Another great Barefoot Contessa recipe. The Barefoot Bloggers took a break for the month of September, so this is the first recipe in a while. It is East Hampton Clam Chowder and was chosen by Laura of Family Spice. Last night was the perfect night for chowder, as the temperatures dipped into the 40’s for the first time this season.

The clam chowder is full of goodness; diced carrots, celery, potatoes and onions. Since our local supermarket is limited in the seafood selection, I had to use canned clams but I felt that this was still an excellent chowder.

Next month we will start posting recipes from Ina’s new book, How Easy is That. The only stipulation that was imposed on the Barefoot Bloggers is that we not post the actual recipe unless it is posted by The Food Network. This is to encourage people to go out and buy the book. How do you feel about that? I would love to hear your opinion. I have joined another group who are posting from Dorie Greenspan’s new book Around My French Table and we have been encouraged not to post the recipes. I am not sure that I want to show pictures of the food I make and not include a recipe. What say you?

In the meantime, try this excellent chowder because I am giving you the recipe. I halved the recipe for the two of us.

EAST HAMPTON CLAM CHOWDER

12 tablespoons (1 1/2 sticks unsalted butter, divided
2 cups chopped yellow onions (2 onions)
2 cups medium-diced celery (4 stalks)
2 cups medium-diced carrots (6 carrots)
4 cups peeled medium-diced boiling potatoes (8 potatoes)
1 1/2 teaspoons fresh thyme leaves (1/2 teaspoon dried)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 quart (4 cups) clam juice
1/2 cup all-purpose flour
2 cups milk
3 cups chopped fresh chowder clams (1 1/2 pounds shucked clams)

Melt 4 tablespoon (1/2 stick) of the butter in a large heavy-bottomed stockpot. Add the onions and cook over medium-low heat for 10 minutes, or until translucent. Add the celery, carrots, potaotes, thyme, salt, and pepper and saute for 10 more minutes. Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.

In a small pot, melt the remaining 8 tablespoons of butter and whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetabgles. Simmer for a few minutes until the broth is thickened.

Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.

Printable recipe

Tex-Mex Calzones

October 11th, 2010

For an easy Sunday night supper these calzones were great. David got home from his two week motorcycle trip a few pounds heavier, even though he had little opportunity to stop at his Diners, Drivers and Dives. We both decided that lighter fare was in order. I adapted this recipe from one in Cooking Light magazine.

The main change I made to the recipe was using a block of extra sharp cheddar that I grated myself. So many recipes call for pre-grated cheese and I really don’t like buying cheese this way. It doesn’t have as much flavor and it does not last as long.

It calls for a tube of thin pizza crust and I do find this useful when I don’t want to bother making my own pizza dough. It uses lean turkey breast meat and lots of flavor is added with spices and salsa verde. I will be making this again and I see lots of opportunites to play with the ingredients. Give it a try.

TEX-MEX CALZONES

8 ounces ground turkey breast
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
3/4 teaspoon ground cumin
1/2 teaspoon chili powder
2 cloves of garlic, minced
1/2 cup salsa verde
1 (11 ounce) can refrigerated thin-crust pizza dough
3/4 cup shredded extra sharp cheddar cheese
Cooking spray
1/4 cup sour cream

Preheat oven to 425 degrees F.

Heat a large nonstick skillet over medium-high heat. Add ground turkey to pan; cook 3 minutes, stirring to crumble. Add onion and next 5 ingredients to pan; cook 4 minutes or until vegetables are crisp-tender, stirring mixture occasionally. Remove turkey mixture from heat; stir in salsa.

Unroll dough; divide into 4 equal portions. Working with one rectangle at a time, spoon about 1/2 cup turkey mixture on one side of dough. Top with 3 tablespoons of cheese; fold dough over turkey mixture, and press edges together with a fork to seal. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining dough and turkey mixture. Bake for 12 minutes or until browned. Serve with the sour cream.

Printable recipe

La Farm Bakery and Birthday Celebration

October 8th, 2010

I spent most of this week in Cary, North Carolina taking care of my Granddaughter Rachel while her parents were on a job related trip. Rachel’s other Grandmother Darla and I shared the pleasure of looking after her. After dropping Rachel off at pre-school one morning, we stopped at one of our favorite breakfast spots, La Farm Bakery. La Farm is a “modern bakery that continues the centuries-old baking traditions and techniques and honors the ordinary yet extraordinary boulangeries that once flourished in every little town in France”. French born owner Lionel Vatinet is a “Master Baker who’s risen as one of the highest quality bread producers and most sought after bread baking consultants in America.”. His bakery has been featured in Food & Wine and Conde Nast’s Traveller.

I had the quiche Lorraine for breakfast. It was studded with smoky bacon and swiss cheese in a puff pastry crust.

Darla enjoyed her quiche too. It was a little spicier than mine with cheddar and peppers.

The cafe serves both breakfast and lunch in an attractive brick lined dining area. There are also tables outside in the front of the bakery where you can eat in fine weather. We are lucky to have this taste of France so close to home.

Darla and Rachel treated me to a birthday dinner on Monday. Spending my birthday with two of my favorite people made it a very special day indeed.

Here is a recipe for the granola that they serve at La Farm.

CHUNKY GRANOLA

This crispy, lightly sweet, brittle-like granola is made with high-fiber oats and protein-rich seeds, including flaxseeds, which are also high in heart-healthy omega-3 fatty acids.

2/3 cup light brown sugar

1/2 cup canola oil

1/2 cup honey

3 cups rolled oats

1 cup sliced almonds

1/3 cup unsalted roasted sunflower seeds

1/3 cup sesame seeds

1/3 cup flaxseeds

Plain low-fat yogurt for serving

Directions:

1. Preheat the oven to 300 degrees F and position a rack in the center. Line a large rimmed baking sheet with parchment paper; spray the paper with vegetable oil spray.

2. In a small saucepan combine the brown sugar, oil and honey. Cook over low heat until just warmed through. In a large bowl, stir the honey mixture into the rest of the ingredients until well distributed. Spread the mixture on the prepared baking sheet and bake until golden, about 45 minutes. Transfer the baking sheet to a wire rack and let the granola cool.

3. Invert the baking sheet onto a work surface and tap out the brittle. Peel off the parchment paper. Break the granola into chunks. Return it to the pan and cool on a wire rack. Serve with yogurt.

Printable recipe

Jalapeno Corn Muffins

October 4th, 2010

I woke up this morning one year older. David is on his motorcycle trip. What’s a girl supposed to do? Make corn muffins for breakfast. They make me happy. This recipe in particular is a good one. I love the heat of the peppers and the subtle sweetness from the brown sugar. They are crusty on the outside and complex on the inside. Sort of like me.

Later today I am leaving for Cary to spend my birthday with my Granddaughter and Rachel’s other Grandmother. Mimi and Nana get to share babysitting duties while Michael and Kristen are out of town. I am looking forward to it.

Give these muffins a try. With the cooler weather they would be perfect with a bowl of chili or soup.

JALAPENO CORN MUFFINS ( Martha Stewart )

8 tablespoons butter, melted
3/4 cup buttermilk (I used regular milk)
2 large eggs
1/2 cup sour cream
1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup brown sugar
2 tablespoons baking powder
1 teaspoon coarse salt
2 jalapenos, seeded and finely chopped
1/4 cup plus 2 tablespoon thawed frozen corn kernels or fresh corn

Preheat oven to 375 degrees F. Brush the cups of the muffin tin (12 cup) with the melted butter and set aside. Whisk together the buttermilk, eggs and sour cream in medium bowl until combined and set aside. Whisk together the dry ingredients and the jalapenos and corn in a large bowl.

With a rubber spatula, fold buttermilk mixture into corn meal mixture until well combined. Fold in the melted butter. Divide the batter among the muffin cups, filling each 3/4 full. Bake for about 25 minutes or until a knife inserted in center comes out clean. Let cool in tin 5 minutes.

Note: My batter made 18 muffins and I cooked them for only 15 minutes.

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