Posts made in March, 2012

Hello Goodbye

Posted by on Mar 21, 2012 in Desserts | 2 comments

I took a quick trip around the yard and garden on the first day of spring to photograph the last of the daffodils and freesia.

You can click on the photos to see more detail.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Along the way I saw new signs of spring.

 

 

 

 

 

 

 

Iris

 

 

 

 

 

 

 

 

 

 

Our first rose, Double Delight

 

 

 

 

 

 

 

A climbing rose unfolding

 

 

 

 

 

 

 

pale pink petals hidden in the fragile center.

 

 

 

 

 

 

 

Unfurled  to white glory.

 

 

 

 

 

 

 

Hydrangea in bud break

 

 

 

 

 

 

 

shares space with a remnant bloom.

So too, at the present time there is a remnant chosen by grace. Romans 11:5

 

 

 

 

 

 

 

Apricot blossoms

 

 

 

 

 

 

 

remind me of Apricot Clafoutis in the South of France.

http://www.grouprecipes.com/86997/jacques-pepins-apricot-clafoutis.html

 

 

 

 

 

 

 

 

 

 

Hello

 

 

 

 

 

 

 

 

 

 

Goodbye

http://www.youtube.com/watch?v=m0AofzqaZBs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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The Hunter Cooks

Posted by on Mar 19, 2012 in Wild Game | 2 comments

MP cooked for me on St. Patrick's Day.  I create the recipes for the bounty of his harvest and he enjoys the cooking component.

 

 

 

 

 

 

 

 

 

 

Our friend, Steve called just before dinner.

Steve has perfect timing.

 

 

 

 

 

 

 

We picked fresh lettuce from the garden still soaked and fleshy from the rainstorm.

 

 

 

 

 

 

 

Roasted Carrots from our Tanaka Farms produce.

http://www.tanakafarms.com/CSA.html

 

 

 

 

 

 

 

Estouffade of Wild Boar

 

 

 

 

 

 

 

with Pepperadelle.

Old World lean, tender, sweet and succulent.

You could make it tonight!

 

 

 

 

 

 

 

 

 

 

Irish Coffee Cupcake with Whiskey Cream Frosting

http://www.marthastewart.com/314060/irish-coffee-cupcakes

Estouffade of Wild Boar

Ingredients

  • 4 pounds wild boar roast
  • or blade cut steaks
  • Kosher salt and ground pepper
  • 1 Tablespoon cumin seeds, toasted and finely ground
  • Olive oil
  • 1 large onion, chopped
  • 6 cloves garlic, chopped
  • 1 (28 ounce) can diced tomatoes
  • 1/3 cup Balsamic vinegar
  • 2 cups good red wine

Instructions

  1. Preheat oven to 325 degrees F.
  2. Season the roast or steaks with salt, pepper and cumin on both sides.
  3. Place a Cassolet or Dutch style oven over high heat. Add 2 tablespoons oil and brown meat on both sides. Remove roast or steaks from the pan onto a plate.
  4. Reduce the heat and add another small amount of oil to pan. Sauté onion and garlic until softened. Stir in tomatoes with liquid, the wine and vinegar. Place the meat back into the pan. Spoon some of the tomato liquid on top and cover the pan. Bake for 1½-2 hours or until meat forks easily. Remove from oven and allow the roast to rest covered. Slice the meat or pull apart with a fork. Serve with sauce over pepperadelle or egg noodles.
  5. Serves 4-6
  6. An estouffade is a type of braised stew where the ingredients are slowly simmered. In this recipe it is done in the oven.
  7. © Copyright 2012 Peggy Barrett Lunde
  8. All Rights Reserved
  9. http://cococooks.net/
http://cococooks.net/the-hunter-cooks/

 

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For Beets Sake

Posted by on Mar 17, 2012 in Side Dishes | 1 comment

Kettles of Corned Beef and Cabbage may be simmering away at your house to be served later with “tatties”, Irish Soda Bread and Guinness...and since St. Patrick’s Day has landed on a Saturday, I am guessing the pots will be overflowing and the parades grander still.

Our dinner will happen next week.  In the meantime...

I am a beet connoisseur.   In fact, I am a beloved follower of  all root vegetables.

MP plants iterations of beets in the spring garden which we enjoy all summer long.

 

 

 

 

 

 

 

 

2011

 

 

 

 

 

 

 

New crop...

 

 

 

 

 

 

 

In February I begin thinking about beets.

I photograph them at the Farmers Market and at Whole Foods.

 

 

 

 

 

 

 

Baby Beets

 

 

 

 

 

 

 

Red and Golden Beets ready to roast.

 

 

 

 

 

 

 

Goat Cheese and Beets are perfectly matched.

When MP was thinning out the beet patch last week we decided to steam the young tender babies with their tops.

 

 

 

 

 

 

 

Are there white beets?  This was a surprise.

http://www.melissas.com/Products/Products/Baby-White-Beets.aspx

 

 

 

 

 

 

 

This whole beet and goat cheese pairing was about to step up!

After watching Ina, you know Ina; make a savory Coeur à la crème I thought about creating a savory Panna Cotta  to serve with the beets.

http://en.wikipedia.org/wiki/Panna_cotta

The cast of characters would be simple.

 

 

 

 

 

 

 

The photo  was taken in haste...  MP wanted to eat!

He has requested Blue Chees Panna Cotta.

Hmmm.

Savory Panna Cotta with Goat Cheese and Mascarpone

Ingredients

  • ½ teaspoon unflavored gelatin
  • 2 teaspoons water
  • ½ cup heavy cream
  • ¼ cup (2 ounces) goat cheese, at room temperature
  • ¼ cup (2 ounces) mascarpone (Italian cream cheese), at room temperature
  • Kosher salt and pepper to taste

Instructions

  1. Lightly grease small ramekins or tiny glass prep bowls with vegetable oil.
  2. Crumble the goat cheese and combine with the mascarpone.
  3. Sprinkle the gelatin over the water and set aside.
  4. Warm the cream over medium-high heat until it just begins to boil. Watch carefully. Reduce the heat and stir in the cheese mixture just until it melts into the cream.
  5. Remove from the heat and add the softened gelatin, Whisk until the gelatin is completely combined with the cream and cheese. Season with salt and pepper to taste. Pour into prepared bowls and refrigerate until set, about an hour.
  6. Unmold panna cotta and serve with roasted beets and Honey Balsamic Vinaigrette.
  7. Makes 4-6
  8. © Copyright 2012 Peggy Barrett Lunde
  9. All Rights Reserved
  10. http://cococooks.net/
http://cococooks.net/for-beets-sake/

 

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iPad or German Apple Cake

Posted by on Mar 15, 2012 in Desserts | 0 comments

Recently, I shared that my blog hit a bump and veered off to Germany which side-tracked me for a time.

Then, out of the blue, I received a message in German.  My answering machine does not have a translation app.

My Sister-in-law, Patty commented about an encounter with German speaking children at the ballet.

Remarkably, I saw dark shoes and dark socks at the beach last week.  You know what that could mean.

Marlis Bennett lives in Texas (not Germany) and writes a blog, Creative Journeys.

Among other things, Marlis  shares lovely photos of festive tablescapes and artistically celebrates her home. Where does she store the truly beautiful dishes, china, crystal, and linens?   I have a prop department too.

http://marlisbennett.blogspot.com/2012/03/gaelic-tablescape-celebrating-st.html?spref=fb

I don't personally know Marlis but admire her faith, artistry, and the tidbits she shares on FB.

Like this one...

http://www.youtube.com/watch?NR=1&feature=endscreen&v=AGVTp7eCWBo

Apple will finally release its third-generation iPad, simply called "the new iPad," starting at 8 a.m. local time on Friday, March 16. Assuming Apple continues its record-breaking ways, the company will experience unprecedented foot traffic at each of its 362 Apple Stores worldwide.

I do not have an iPad.

I do have a recipe for an Apple Cake.

Recipe research shows German apple cakes are traditionally topped with streusel, or a crumb topping of butter, flour and sugar that is baked on top of muffins, breads, pies, and cakes.

I prefer a less sweet, more pudding - like cake, drizzled with a touch of caramel and French Vanilla Ice cream.  Ah, this makes it a French Apple Cake.

Or, you could bake my Apple Cake and drizzle it with Irish Whiskey Hard Sauce.  Ah, Irish Apple Cake.

German, French or Irish Apple Cake.

Prop up your "newiPad" and bake this cake...just don't use it to chop the apples.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fresh Apple Cake

Ingredients

  • 3-4 large apples (a mix of types)
  • 3/4 cup flour
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon Kosher salt
  • 2 extra-large eggs, at room temperature
  • 3/4 cup granulated sugar
  • 3 Tablespoons Apple Brandy
  • 1 teaspoon vanilla extract
  • ½ cup butter (1 stick), melted and
  • cooled to room temperature

Instructions

  1. Preheat the oven to 350 degrees F. Butter an 8-inch or 9-inch springform pan and place it on a baking sheet.
  2. Peel and core the apples, then dice them into about ¾ inch pieces.
  3. In a small bowl, sift together the flour, baking powder, and salt.
  4. In the bowl of an electric mixer, beat the eggs until light and foamy. Add the sugar, brandy, and vanilla and combine thoroughly.
  5. At low speed, add in half of the flour mixture, and then stir in half of the melted butter
  6. Stir in the remaining flour mixture, then the rest of the butter.
  7. Fold in the apple cubes until they’re well-coated with the batter. Add batter to buttered pan and smooth the top.
  8. Bake the cake for 50 minutes to 1 hour, or until a knife inserted into the center comes out clean.
  9. Let the cake cool for 5 minutes, run a knife around the edge to loosen the cake from the pan and carefully release the side of the pan.
  10. Cool completely before slicing.
  11. Serve plain for brunch or breakfast or with caramel and vanilla ice cream for dessert.
http://cococooks.net/ipad-or-german-apple-cake/

 

 

 

 

 

 

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Kingdom Values

Posted by on Mar 13, 2012 in New | 4 comments

Live generously.
Seek to put others ahead.
Seek a "win-win" solution to conflict.
Consider the impact of your words and behavior on the lives of others around you.
Respond to evil with kindness.
Seek to do more than the minimum required.
Seek to give whenever asked.
Love everyone God loves.
~~ Dr. James T. Birchfield
First Presbyterian, Houston


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