Lake Lure Cottage Kitchen

There is no better way to start a blog post on Paris than with French bread.  Baguettes are available in every Boulangerie in France and it seems that every other person that you see on the street has one tucked under his/her arm.  This was my attempt at duplicating it a while back.  You can find the recipe here.  We are back from our two week trip to France and are slowly easing back into our normal time zone.

On a drizzly day in Paris, we walked from our apartment near Notre Dame Cathedral in the 5th Arrondissement to the Place Vendome in the 1st Arrondissement.  We were with our French friends Laurent and Carole.  Place Vendome is home to the Paris Ritz Carlton where Lady Diana was staying before her unfortunate accident.  The Ritz is temporarily closed for renovations.  All of the high end jewelry stores are also on the square.

We also visited the Palais Royal.  The inner courtyard was transformed in 1986 by a controversial art installation known as Les Colonnes De Buren.  The artist, Daniel Buren, envisioned a conceptual grid of varying heights of black and white striped columns.  Many thought that the whimsical columns clashed with the classical architecture surrounding them.  But today it appears that people are enjoying the whimsy.  There was even a bride and groom posing for their photographer on two of the taller columns.

Our French friend Carole also posed.  I couldn’t enhance the previous picture because it was on another camera, but this was from Instagram on my iPhone.  Love the options for enhancement on Instagram. Love Carole’s French elan.

On a sunnier Fall day we spent some time in the Luxembourg Gardens.  The Luxembourg Palace was commissioned by Marie de’ Medici, the widow of  Henry IV.  She designed the gardens to conform to designs from her native Florence.

David got up early one morning and walked the several blocks to Notre Dame with the intention of climbing to the top of Notre Dame Cathedral to commune with the gargoyles.  I am pleased to report that he made it to the top.

The 400 steps winding upward were a challenge but he was proud that he made it.  Not bad for a 70 something guy.  The views of Paris were awesome.

We enjoyed visiting the iconic Shakespeare and Company.  This bookstore has been around for decades and was a hang out for some of our most illustrious American authors.  Browsing the books was enjoyable and we also appreciated the staff who Googled information for us.  It is such a friendly place.

After leaving Shakespeare and Co. we crossed the bridge to the island of Ile de Cite to walk through the Flower and Bird Market.  It is always a tranquil place in the busy city.

We ended a day with a river cruise on the Seine.  J’aime Paris.  There will be more about restaurants in my next post.

Our family rented a house in Highlands, NC to watch the total eclipse of the sun.  It was one of the locations along a narrow track that would experience totality. We were excited to be there.  It was also our DIL’s birthday.  As part of the four day event, I made this Orange and Brown Sugar Glazed Cake from Jamie Schler for the celebration.  Her new cookbook, Orange Appeal: Savory and Sweet, has just been released.  It is a gorgeous book that showcases oranges in many ways.  I have been following her blog, Life’s a Feast for years.

The orange flecked cake is drizzled with an orange glaze.  Because it was a birthday cake for Kristen, I added a brickle topping and extra orange zest.  I served it with Jamie’s orange flavored whipped cream. I will be making this cake often.  I will also be ordering Orange Appeal from Amazon.  I am anxious to try the Beef in Bourbon Sauce and her Chocolate Orange Marmalade Brownies.

Kristen was in charge of breakfast one morning.  One of the components to her Eggs Benedict dish was this Roasted Sweet Potato Salsa from Foster’s Market.  The smell of roasting sweet potatoes with Balsamic vinegar and cumin drew everyone into the kitchen.  This is such a versatile recipe.  Serve it with a steak, add it to tacos or serve it with eggs as we did.

Kristen layered the English muffins with guacamole, cheddar cheese, sweet potato salsa, poached eggs and a crema sauce made from milk thinned sour cream.

This was a unique take on traditional Eggs Benedict and we loved it.

After breakfast we were ready for the eclipse.  Unfortunately the weather did not cooperate.  Clouds rolled in to block our beautiful view.  In spite of that, it was awesome.  Darkness descended quickly, the crickets began chirping, birds flew to their nests, the temperature dropped, and for a brief moment the total eclipse came into view, with a flash of the aurora.  The kids will remember it always.

ORANGE AND BROWN SUGAR GLAZED CAKE WITH ORANGE-FLECKED WHIPPED CREAM
(As printed in Fine Cooking Magazine by Jamie Schler)

For the Cake:
8 oz. (1 cup) unsalted butter, softened; more for the pan
12 oz. (scant 3 cups) unbleached cake flour
2 1/2 tsp. baking powder
3/4 tsp. table salt
2 oranges
1 1/2 cups granulated sugar
1 tsp. finely grated lemon zest (from 1 lemon)
3 large eggs
1/4 tsp. pure vanilla extract
1/2 cup milk
1/3 cup fresh orange juice

For the Glaze:
1/4 cup fresh orange juice
1/4 cup packed dark brown sugar
1 Tbs. orange marmalade

For the Whipped Cream:
1 cup heavy whipping cream, well chilled
1 Tbs. confectioners’ sugar
1/4 tsp. finely grated orange zest

Make the cake:
Position a rack in the center of the oven and heat to 350 degrees F.  Butter the bottom and sides of a 9-inch springform pan.  In a small bowl, whisk together the flour, baking powder, and salt.
Use a rasp-style grater to remove 1 tbs zest from the oranges.  Juice one of the oranges to yield 1/4 cup juice.
In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and orange and lemon zests on medium speed, scraping down the sides of the bowl as needed, until light and creamy, about 2 minutes.  Add the eggs one at a time, beating after each addition just to combine.  Add the vanilla, and beat briefly to combine.
In three additions and alternating with the milk and orange juice, add the dry ingredients, beating on medium speed after each addition and scrapping down the sides of the bowl as needed.  Pour the batter into the prepared pan, tap the pan on the counter a couple of times to remove air bubbles, and smooth the surface with a spatula.
Bake until the cake is just set in the center and golden brown, 40 to 45 minutes. (A toothpick inserted in the center of the cake may have a few crumbs clinging to it.) Check the cake during the last 10 minutes of baking; if it’s browning too much, tent it loosely with aluminum foil.  Let the cake cool in the pan for 10 minutes, then slice a knife around the edge to release the cake, if necessary.  Remove the side of the pan, and using a large cake spatula, transfer the cake from thee pan to a cooling rack.  Let cool.

Glaze the cake:
Poke holes all over the cake with a toothpick in 3/4-inch intervals.
Combine the juice, sugar, and marmalade in a small saucepan over medium heat.  Bring to a simmer, lower the heat to low, and whisk often until syrupy, about 10 minutes.  Brush the glaze onto the cake, letting some drip down the sides.  (The cake can be wrapped in plastic and kept at room temperature for up to 2 days before serving.)

Make the whipped cream and serve:
In a stand mixer fitted with the whisk attachment or in a bowl using a hand mixer, whip the cream on medium speed until it starts to thicken, about 2 minutes.  Add the sugar and zest, raise the speed to medium high, and continue to whip until medium soft peaks form, about 2 minutes more.  Serve the cake with the whipped cream.

FOSTER’S MARKET ROASTED SWEET POTATO SALSA

2 medium sweet potatoes, peeled/chopped into 1/2-inch pieces
1/4 cup olive oil
1 tablespoon balsamic or red wine vinegar
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 tomato, cored and chopped
1 red bell pepper, cored, seeded and chopped into 1/4-inch dice (about 1 cup)
1 to 2 jalapeños, seeded and diced
2 scallions, minced (green and white part)
2 tablespoons fresh chopped cilantro
juice and zest of 1 large lime
Salt and freshly ground pepper to taste

Preheat oven to 400 degrees F.
In a medium bowl, toss the sweet potatoes with the olive oil, vinegar, chili powder and cumin and spread in one layer on a large, rimmed baking pan.
Place in the oven and roast for 30 to 35 minutes, stirring a couple of times, until the potatoes are golden brown and soft.  Remove from the oven and set aside to cool.
In a medium bowl, place the tomato, red pepper, jalapeños, scallions, cilantro and lime juice and zest with the sweet potatoes; toss until combined.
Season with salt and pepper and serve warm with eggs, tostadas, grilled steak or chicken.

Printable Recipe Orange Cake

Printable Recipe Sweet Potato Salsa

We are spending more time in the kitchen this winter.  Usually we are in Florida this time of year.  But we sold the Florida house last spring and this is our first year experiencing winter in North Carolina. Granted we don’t have the brutal weather of the north, but it has been snowy, bleak and cold.  We’ve had fires in the fireplace, cooking some of our meals there.  There have been roasts and grilled poultry, lots of soups and casseroles.  All of this heavy cooking makes me hungry for something light and nutritious.

This winter salad utilizes canned black beans and chickpeas along with easily found winter vegetables like cucumbers, cherry tomatoes, red onions and celery.  It keeps well in the refrigerator and can be turned into several different dishes.  Served on its own it is delicious but you could also:

1. Serve it over ground beef tacos.
2. Mix it with couscous or tabouli.
3. Add to a green salad.
4. Add canned tuna and serve it in a pita bread.

This bright salad is getting us through the dreary weather.  One bright spot is that we will be leaving soon for 6 weeks in a rental house in Florida.  It is in a different small town for us and we are looking forward to it.

WINTER SALAD

1 Can Chickpeas, drained and rinsed
1 Can Black Beans, drained and rinsed
1 English cucumber, stripes peeled and diced
1/2 pint cherry tomatoes, halved
2 stalks celery, diced
1/4 cup red onion, diced
1 small bunch parsley, chopped
Juice of 1 lemon
1 Tablespoon white wine vinegar
3 Tablespoons olive oil
Salt and pepper to taste

Mix all ingredients through the chopped parsley in a large bowl.  Combine the lemon juice, vinegar, olive oil and salt and pepper in a small bowl.  Add to salad and toss well.  Store in the refrigerator for up to a week and use as you please.

Printable Recipe

The winner of the Mary-James Lawrence cookbook is Ruth Swanto. Thank you everyone for participating.  I will be in touch Ruth.

Back before 2000, we lived in Greensboro, NC. for many years.  We were fortunate to have a Gourmet cooking school and shop called Roosters.  Mary James Lawrence, the owner and instructor was an inspiration to many Greensboro residents.  I took many cooking classes there, not only from Mary James, but from several other professionals in the food industry.  Ben and Karen Barker, James Beard Award winning chefs, were two of them. Their Durham restaurant, Magnolias, since closed, was one of our favorite destinations and their cookbook, Not Afraid of Flavor, holds a special place on my cookbook shelf.   Shirley Corriher, author of the biochemist’s take on food, Cookwise, was another.  There was a time when everyone in Greensboro was making her Spicy Firecrackers; a seasoned saltine cracker. Mary James brought in many people from the cooking scene.

In 2007 Mary James published a cookbook.  It is now out of print, but I was fortunate to get several of them from Mary James.  I would like to share this wonderful cookbook with one lucky winner.  All you have to do is leave a comment  I will number the comments and draw a winning number.

There are so many wonderful recipes in this cookbook.  Many of them come from the popular deli that Roosters had.  It was called Roosters on the Run and was a great place to grab a ready made meal.  Everything from meatloaf to chicken salad to the famous Roosters chocolate cookies.  But this recipe for Pork Tenders with Onion Marmalade, Mustard Cream Sauce and Raspberries really appealed to me.  I am always looking for attractive and tasty dishes to serve to company and this fills the bill.  The onion marmalade made with raspberry vinegar centers the plate.  The pork tenderloin medallions napped with mustard cream sauce surround it and the fresh raspberries add fresh vibrancy to the presentation.

Mary James now leads groups on tours to Southern France.  You can find her on her blog.  Roosters is now closed, but I and many residents of Greensboro are thankful for all of the memories and cooking advice that we received.  Thank you Mary James Lawrence.

PORK TENDERS WITH ONION MARMALADE, MUSTARD CREAM SAUCE AND RASPBERRIES

2 Pork Tenderloins
1/4  cup Dr. Pete’s Burgundy Marinade or your favorite marinade
2 (3-inch) pieces rosemary

ONION MARMALADE
1/4 cup olive oil
2 large onions (10 cups), slice thin
1/2 cup raspberry vinegar
1/3 cup honey
1 teaspoon paprika
salt and freshly ground black pepper

MUSTARD CREAM SAUCE
3 tablespoons minced shallot
1 tablespoon olive oil
1/2 cup white wine
2 cups cream
2 1/2 tablespoons Dijon mustard
1 teaspoon dried thyme

Fresh raspberries (garnish)

Trim tenderloins of fat and silver skin.  Place in Ziploc bag.  Add marinade and rosemary branches.  Marinate for 6 to 8 hours in the refrigerator.

Prepare charcoal grill or preheat gas grill.  Add tenderloins and grill to internal temperature of 165 degrees.

ONION MARMALADE
In a large saute pan, heat olive oil.  Add onions and saute until beginning to caramelize.  Add the raspberry vinegar, honey, and paprika.  Reduce until thickened and glazed.  Season to taste.  Ten cups of onions yields about 3 1/2 to 4 cups marmalade.

MUSTARD CREAM SAUCE
In a 2-quart sauce pan or saucier, sate shallots in olive oil until beginning to brown.  Deglaze with white wine.  Whisk in cream and mustard.  Add thyme.  Reduce to coating consistency.  Can do ahead.  Store in refrigerator.

TO SERVE
Slice pork into 1/2 medallions.  Place small mound of Onion Marmalade in center of plate.  Surround with several pork medallions.  Puddle Mustard Cream Sauce on or just in front of meat.  Sprinkle with fresh raspberries.

Printable Recipe

I made these delicious little mashed potato cakes before we left for Florida.  I packed what was leftover in our cooler and we have finished them while we are here preparing the house for the sale closing.  They are such an easy do ahead side dish.  The potato cakes are flavored with ham and chives with eggs, milk and butter for binding them together.

This was the condition of my kitchen two days ago.  All of the cabinets were emptied and the contents spread about on the counters.  I managed to find a small section of the island cleared enough to cut up carrots for roasting for that nights dinner.  By the end of the next day, most of the kitchenware was sold along with the rest of the house contents.

All of our art work, furniture, linens and smalls have found new homes.  We are fortunate that the new owners purchased a lot of the furniture so we still have a bed in which to sleep, a table on which to eat, and a comfy chair to recline in while watching TV.  I saved a few pots and pans, a French press coffee maker and miscellaneous tools to make simple meals possible.  The estate sale is over and we have five more days until the closing.  I shed a few tears when I left the house in the hands of my estate sale manager, knowing that when we returned at the end of that first day the house would have lost much of its charm.  But I have gotten used to the empty rooms and parting with all of this stuff is really liberating.

The recipe for the potato cakes came from Eatwell 101.  They are healthier than pan fried potato cakes.  I used ham instead of pancetta. Check out the website for some lovely pictures and the recipe.  My potato cakes took longer to brown than the 10 minutes that is suggested in the recipe.  But the flavor is great and you could get creative with the ingredients.

Next up is a sheet pan dinner.  When you are reduced to making do with just a few pans, you need to get creative.