Lake Lure Cottage Kitchen

This was a fun idea that I picked up from Food Network Magazine.  Simply flavor cream cheese with shredded cheddar, salsa,  and nacho flavorings and then roll into a ball and refrigerate.

When it is firm, roll it in crushed nacho flavored chips to give it a pumpkin color.  The hardest part was finding a bell pepper stem to use on the top.  If you have peppers in your garden, this should not an issue, but my supermarket did not have a lot of pretty stems to choose from.  I was happy with the festive look anyway.

Happy Fall!

PUMPKIN CHEESE BALL

16 ounces room-temperature cream cheese
1 1/2 cups shredded cheddar
3 tablespoons minced onion
2 tablespoons salsa
2 teaspoons ground cumin
1 teaspoon minced jalapeno

Nacho-flavored tortilla chips, crushed
Bell pepper stem

With a mixer, blend the first 6 ingredients together.  Scoop into plastic wrap and use the wrap to form the mixture into a 5-inch pumpkin-shaped ball; chill at least 2 hours.  To serve, unwrap, roll in crushed nacho-flavored tortilla chips and press a bell pepper stem into the top.

Printable recipe

While we were in Paris this Summer I fell in love with macarons.  Specifically, I fell in love with salted caramel macarons.  A trip to Laduree, the famous bakery on rue Royale, is a must for anyone visiting Paris.

Photo courtesy of LadyMacaron20ten

What was it about these salted caramel macarons that had me swooning?  I think it was the richness of the filling against the crunchy airiness of the cookies.  It was the combination of the sweetness of the caramel with the hint of flaked salt that startled the taste buds but made sense; a ying and yang that worked in the best possible way.  

While in the airport on my way home from Vermont recently, I picked up the latest issue of  Food Network Magazine.  It seems that Ina Garten has a new cookbook coming out at the end of October.  It is called The Barefoot Contessa Foolproof.

One of the recipes that was featured in the magazine was Ina’s Salted Caramel Brownies from her new cookbook.  I knew I had to try it.  Those salted caramel macarons were still fresh in my mind and to be honest with you, I haven’t worked up the courage to tackle them.  Brownies I can handle.

They did not disappoint.  The chocolate was rich with just a hint of coffee and the caramel tasted just right with the flakes of sea salt.  They are dangerously decadent and my love for the combination of caramel and  salt was satisfied.  Now I need to experiment with macarons.

SALTED CARAMEL BROWNIES (Barefoot Contessa Foolproof)

1/2 pound (2 sticks) unsalted butter
8 ounces plus 6 ounces Hershey’s semisweet chocolate chips
3 ounces unsweetened chocolate
3 extra-large eggs
1 1/2 tablespoons instant coffee granules, such as Nescafe
1 tablespoon pure vanilla extract
1 cup plus 2 tablespoons sugar
1/2 cup plus 2 tablespoons all-purpose flour, divided
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
5 to 6 ounces good caramel sauce, such as Fran’s
2 to 3 teaspoons flaked sea salt, such as Maldon

Preheat the oven to 350 degrees F.  Butter and flour a 9x12x1 1/2-inch baking pan.

Melt the butter, 8 ounces of the chocolate chips and the unsweetened chocolate together in a medium bowl set over simmering water.  Allow to cool for 15 minutes.  In a large bowl, stir (do not beat) together the eggs, coffee, vanilla and sugar.  Stir the chocolate mixture into the egg mixture and allow to cool to room temperature.  (It is very important to allow the butter to cool before adding the chocolate chips, or the the chips will melt and ruin the brownies.)

In a medium bowl, sift together 1/2 cup of the flour, the baking powder and salt and add to the chocolate mixture.  Toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture.  Spread evenly in the prepared pan.

Bake for 35 minutes, until a toothpick comes out clean.  Don’t overbake!

As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in a microwave and heat just until it’s pourable.  Stir until smooth.  Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt.  Cool completely and cut into 12 bars.

Printable recipe

This salad is a last hurrah to Summer.  It showcases the late peaches of the season and an organic fennel bulb that I picked up at the market.  With those I made a peach salsa to garnish my grilled chicken and salad greens.

The salsa also includes roasted red peppers and onions.  It made enough to have on hand for other uses over the next few days.

The inspiration for this dish came from a wonderful new cookbook that I purchased last month.  One of my favorite restaurants in Asheville, NC is The Tupelo Honey Cafe.

The name Tupelo Honey comes from a special honey produced by bees that get their nectar from a rare tupelo tree that grows in the river basins of NW Florida.  It has a distinct flavor and changes slightly from year to year.  The Tupelo Honey Cafe also has a distinct flavor.  It is a reflection of the new South where grits become grits with goat cheese and fried chicken becomes nutty fried chicken with sweet potato mash.  The plain biscuit becomes a ginormous biscuit with tomato shallot gravy and a BLT becomes a southern fried chicken BLT.  These are just a few of the riffs on Southern classics that are served at The Tupelo Honey Cafe.  Chef Brian Sonoskus and co-author Elizabeth Sims have recently come out with The Tupelo Honey Cafe Cookbook.

I love the unique recipes in this book.  I also love the concept behind the recipes.   One of the first chapters is “The Larder”.  These recipes are for salsas, gravies, sauces, dressings, spreads and preserves.  They are the keys to the great flavors that make all of the recipes shine.

The peach fennel salsa gives this salad a kick, but the homemade pecan vinaigrette is also the perfect addition to the whole flavor profile.

The chicken is marinated in pineapple juice, olive oil, soy sauce, garlic and ginger before it is sauteed on a grill pan.  There are 4 recipes to follow to bring the whole dish together. But it is so worth the time that it takes because, once it is prepped, it can all be pulled together at the last minute.  It reminds me of a restaurant kitchen where each component is made ahead and ready to go for the final flourish and presentation.   I love this concept.  Next I will try the Sweet Potato Pancakes with Peach Butter and Spiced Pecans.  See what I mean?

PEACHY GRILLED CHICKEN SALAD WITH PECAN VINAIGRETTE

For the Chicken:
3 to 4 boneless chicken breasts
3/4 cup pineapple juice
1/3 cup olive oil
1/3 cup low-sodium soy sauce
2 cloves garlic, finely chopped
1 tablespoon finely minced fresh ginger

Combine pineapple juice, olive oil, soy sauce, garlic and ginger.  Add chicken breast and marinate in fridge for 2 to 4 hours.  Remove from marinade and saute on a preheated ridged grill  pan or in an iron skillet turning once until cooked through. about 4 minutes per side.  Transfer the chicken to a cutting board, let rest and then slice thinly.

For the Peach Fennel Salsa:
1/2 cup diced fresh fennel (bulb, stalk, and feathery leaves, tough outer layer discarded)
2 cups peeled and diced peaches (about 4 peaches)
1 cup diced roasted red bell pepper (I used the jarred variety)
1/2 cup diced red onion
4 teaspoons roasted garlic oil (I cooked 4 whole garlic cloves in 1/4 cup olive oil for about 20 minutes)
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper

Combine the fennel, peaches, bell peppers, onion, garlic oil, salt and pepper in a large bowl.  Refrigerate in an airtight container for at least 30 minutes.  The salsa can be kept refrigerated for 2 days.

For the Pecan Vinaigrette:
1/4 cup pecans
1/4 cup cider vinegar
1 clove garlic, minced
2 1/2 teaspoons Dijon mustard
2 1/2 teaspoons whole-grain mustard
1 tablespoon plus 1 1/2 teaspoons tupelo honey (or what you have)
2 teaspoons sugar
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 cup canola oil
1/4 cup extra-virgin olive oil

Pulling it All Together:

Place salad greens in individual bowls.  Top with chicken slices and salsa.  Serve with the vinaigrette drizzled over the top.  Garnish with a fennel frond if desired.

Printable recipe
  

I received a new cookbook over the Labor Day weekend from family members.  They know my love for French cooking.  I knew immediately what recipe I would try first.  One of the foods that the French do so well is the potato.  From pommes frites to  Gratin Dauphinois, the humble potato is showcased at its best.

I made a variation of Potatoes a la Boulangere.  At one time, it was the practice in France to leave a roast with the town boulangere (baker) on Sundays.  He would roast the meat in his bread oven while the town’s people were at church.  Each family would pick up their roast after services.  It was traditional to place large pans of potatoes under the meats to catch the drippings and pick up the flavors of the roasts.

The variation, Potatoes Savoyarde, comes from the Savoy, high in the French Alps.  The addition of ham or bacon and Gruyere or Emmentaler cheese makes the dish hearty enough to be a main course.

The book French Classics Made Easy by Richard Grausman is one of those cookbooks that you will use over and over again.  Traditional dishes like Beef Burgundy and Cassoulet are made easy while still retaining the well loved flavors.  I absolutely loved the potatoes savoyarde.  They were easy to make and full of flavor.  Unfortunately I dined alone so I halved the recipe.  David is on his motorcycle on his way to Vermont.  I will be joining him in a few days.  Update:  I am now in beautiful Vermont and am looking forward to sharing some scenic images with you soon.

I enjoyed my potatoes with leftover grilled chicken and snow peas.  Thanks Dave and Darla for a thoughtful gift.

POTATOES SAVOYARDE

1 tablespoon butter
2 onions, chopped
4 pounds large Yukon Gold potatoes (about 8), peeled and cut into 1/8-inch slices
1 teaspoon salt
1/8 teaspoon freshly ground pepper
2 cups chicken or beef stock
3 ounces diced ham or cooked bacon
2/3 cup grated Gruyere or Emmentaler cheese

Preheat oven to 450 degrees F.

In a skillet, melt the butter over medium-high heat.  Add the onions and saute until lightly browned, about 4 minutes.

Layer the potatoes and onions in an ovenproof casserole or baking dish and season with salt and pepper.  Mix in the cooked bacon.

In a saucepan, brig the stock to a boil and pour it over the potatoes.  Top with grated cheese.  Bake the casserole in the oven until the potatoes are tender, about 45 minutes.  Adjust the oven temperature if necessary so that the stock boils gently.

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My husband and I actually went to high school together.  He graduated a year ahead of me.  This summer his class held their 50th class reunion.  Can that really be possible?  So the weekend before last we traveled back to Michigan to attend the event.  It was great to see everyone.  In my opinion most people looked the same because, in my mind’s eye, I can still picture the teenagers that dwell within.  I hope everyone else has as vivid an imagination as I have.

A trip home also includes time spent with my Brother and his family.  My Sister-In-Law, Barb, claims not to be a good cook, but I have never had a bad meal in her house.  In spite of the fact that she read the recipe wrong for this Caribbean Pork Stew with Peppers, it tasted yummy and makes a great Crock Pot meal.

My niece Morgan loves to cook and her contribution to the meal was flavorful Hawaiian Chicken Skewers.  The skewers were threaded with cubed chicken breast, pineapple chunks and red onions.

My Brother Bill is a grill master.  He refuses to use a gas grill and everything is done over charcoal and sometimes flavored with wood chips.  He has a serious grilling platform.

He has 6 Weber grills and sometimes they are all in use at the same time.  Bill got all of his grills for free.  His charcoal grills were all discards.  People throw away grills when the bases rust out.  The grills themselves are usually just fine.  He mounted the grills on old gas grill bases that were also discards.

In addition to the wonderful meals we were served, I came home with a bounty of potatoes and tomatoes from Bill’s garden.

Here are Barb’s and Morgan’s recipes.  I am lucky to have such a talented and creative family.  By the way Barb just started a blog called The ReShore House.  She and Bill live in an 1860 house on 2 1/2 city lots next door to the house where Bill and I grew up.  Mrs. ReShore still appears on occasion to those who believe in ghosts.  Visit Barb’s new venture that chronicles her antique business and life in an old house.  Welcome her to our blogging community.  Thanks.

CARIBBEAN PORK STEW WITH PEPPERS

1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 lbs boneless pork loin, cut into 1-inch pieces
1 medium yellow onion, chopped
1 medium green bell pepper , cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
2 cloves garlic, finely chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1 1/4 cups orange juice

In a large resealable food storage platsic bag, place flour, salt and pepper.  Add pork; sela bag and shake to coat.  In 12-inch skillet, heat oil over medium-high heat.  Brown pork cubes in oil on all sides, working in batches if necessary.

Spray 31/2 to 4-quart slow cooker with cooking spray.  With slotted spoon, remove pork from skillet to slow cooker.  Stir in all remaning ingredients.

Cover; cook on Low heat setting 6 to 8 hours.   Serve over cooked rice.

HAWAIIAN CHICKEN SKEWERS

6 boneless chicken breasts, cut into cubes
1 red onion, cut into 1 to 2 inch squares
Cubed pineapple to taste
1 bottle of Lawry’s Hawaiian Marinade
Garlic powder and salt and pepper to taste

Sprinkle cubed chicken with garlic powder, salt and pepper.  Place in resealable plastic bag.  Add marinade and marinate overnight or 8 hours or so.  Remove chicken from bag.  Place chicken cubes alternately with red onion squares and pineapple chunks on skewers that have been soaked in water for 1 hour.  Grill over indirect heat on a charcoal grill until chicken is cooked through.

Printable recipe – Pork Stew with Peppers

Printable recipe – Hawaiian Chicken Skewers