Posts made in May, 2012

Amuse-bouche

Posted by on May 30, 2012 in Party Drinks and Appetizers | 4 comments

Amuse-bouche

For countless years we have remembered Memorial Day with friends at our home.  We are reading and contemplating a book called Heaven by Randy Alcorn.  We were thrilled to speculate we'll be eating and drinking in the New Earth!

After making the decision not to serve appetizers, I found myself with some blue cheese that needed to be used.

Simply something something… I fancied a showstopper big idea in a small bite.

Time was short.

 

 

 

 

 

 

 

 

Blue Cheese, White Cheddar, Butter, Flour, and Rosemary

 

 

 

 

 

 

 

I began to process the butter with the rosemary

 

 

 

 

 

 

 

and decided it called for some fresh ground pepper too.

 

 

 

 

 

 

 

Keen tiny bits of  green rosemary.

 

 

 

 

 

 

 

In go the two cheeses.

 

 

 

 

 

 

 

Combine the cheeses with the butter.  You might want to add salt too.  Taste it.

At this spot it could become a compound butter or a topping for potatoes or?

 

 

 

 

 

 

 

I added flour

 

 

 

 

 

 

 

and pulsed it into a nice clump.

 

 

 

 

 

 

 

After rolling it out, I pawed through a zillion cookie cutters.

 

 

 

 

 

 

 

This was just the right size.

 

 

 

 

 

 

 

A poke with a cocktail fork

 

 

 

 

 

 

 

and a pinch of Kosher salt.

 

 

 

 

 

 

 

Adorable petite biscuit.

Tender buttery, salty, flakey, cheesy, piney blue bites.

Now where is that fishy cookie cutter and block of Extra Sharp Tillamook?

http://www.coppergifts.com/cookie-cutters/pc/Fish-Cookie-Cutter-mini-tiny-p1947.htm

 

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Decoration Day

Posted by on May 28, 2012 in New | 2 comments

Memorial Day, originally called Decoration Day, is a day of remembrance for those who have died in our nation's service.

Decoration Day with Flower Wreaths & Children Memorial Day

Memorial Day Souvenir

Vintage postcards acquaint us with the earliest piece of the story.

 

 

 

 

 

 

Flags silently flutter.

 

 

 

 

 

 

 

 

Field of Honor

 

 

 

 

 

 

 

 

 

Castaways Park,

 

 

 

 

 

 

 

 

 

Newport Beach, California

 

 

 

 

 

 

 

1776 American Flags

Greater love has no one than this: to lay down one’s life for one’s friends.

John 15:13

Some things never change...

http://www.youtube.com/watch?v=xkIWI1YH3nI

 

 

 

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Garden Green

Posted by on May 26, 2012 in Salad | 0 comments

Garden Green

Italian Flat Leaf Parsley and Basil rim the vegetables growing in the garden.

I typically prepare just enough salad dressing appropriate for the salad I am building.

 

 

 

 

 

Yesterday I was inspired to create a fresh herb dressing that could be tossed with salad or poured tenderly over cooked or grilled vegetables.

 

 

 

 

 

 

 

After picking over the leaves, I placed them in the food processor with a couple cloves of garlic, salt, pepper, a touch of dry oregano (it seemed like the right thing to do) and a squeeze of honey.

 

 

 

 

 

 

 

2 ounces of red wine vinegar

 

 

 

 

 

 

 

MP and I prefer our vinaigrette on a more acidic note. I began with 2 ounces of extra virgin olive oil, subsequently adding another ounce.

 

 

 

 

 

 

 

Give it a final taste and make it your own.

 

 

 

 

 

 

 

Vibrant green, piquant, herby, and reminiscent of pesto.

The only thing missing was Julianna Gray.

 

 

 

 

 

 

 

 

 

 

She would have enthusiastically polished it off...

 

 

 

 

 

 

 

Fresh Parsley and Basil Vinaigrette.

Oooh...sudden explosive ideas will pop in your head when you taste this.

Salmon

Chicken

Orzo

Rice

 

 

 

 

 

 

 

On and on and on

Serve this Monday when you celebrate Memorial Day with family and friends!

Fresh Parsley and Basil Vinaigrette

Ingredients

  • 1 cup loosely packed fresh flat leaf parsley, (about one small bunch)
  • a handful fresh basil leaves
  • ½ teaspoon dried oregano
  • 2 cloves garlic, peeled
  • ¼ cup red wine vinegar
  • 1 teaspoon honey
  • Kosher Salt and black pepper to taste
  • 6 Tablespoons extra virgin olive oil

Instructions

  1. Combine all ingredients except olive oil in a food processor and puree. With the motor running add the oil in a slow stream until emulsified. Taste and adjust seasonings.
  2. .
  3. © Copyright 2012 Peggy Barrett Lunde
  4. All Rights Reserved
  5. http://cococooks.net/
http://cococooks.net/garden-green/

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Tarragon Memories

Posted by on May 24, 2012 in Fish | 9 comments

Tarragon Memories

MP and I were married just after my 20th birthday.

I was learning to cook.  MP was more confident in the kitchen.

We ate a lot of tacos.  His signature dish was something called Eggplant Oscar.

The only clear memory for me, was an iron skillet with sautéed eggplant and tarragon.

Lots of tarragon.

Tarragon cleared my radar for a few decades.

2012

 

 

 

 

 

 

 

The French Tarragon in the garden has shiny shrubby leaves, tiny yellow flowers and is perfumed with an aroma of anise.

Traditionally it flavors sauces but also fish.  Hmmm,

Fresh Fish Burgers.

Here is how I do it.

 

 

 

 

 

 

 

I am fortunate to have a source where I can purchase chunks that remain after the fishmonger prepares the lovely larger filets.  Timing is everything.

 

 

 

 

 

 

 

 

 

 

Jose at Santa Monica Seafood Costa Mesa

 

 

 

 

 

 

 

I buy a pound of mixed pieces.  If there are pieces of salmon I separate them out.   Puree a quarter of the pound with mustard, Kosher salt, and freshly ground pepper.

Usually I use Dijon.  This was a grainy mustard left over from the cooking contest that I did not win.

 

 

 

 

 

 

 

Move this to a bowl and proceed to

 

 

 

 

 

 

 

place remaining fish into the processor with good mayonnaise.

I use only a tablespoon.  Use more if you like.

Next time I am going to add some lemon zest as well, to brighten it up.

 

 

 

 

 

 

 

This time don't puree it - but make it chunky.

 

 

 

 

 

 

 

Add it to the bowl with a touch more of salt, pepper, and chopped fresh tarragon.

 

 

 

 

 

 

 

Combine the two mixtures.  See why I used the salmon for the puree?

You can easily see that is is thoroughly combined.

I taste it now.  It is~~ that fresh!  Add more seasoning if it is needed.

The tarragon should be subtle and not overpowering.

 

 

 

 

 

 

 

Shape into 4 patties and place on a sizzling hot cast iron skillet, lightly oiled.

That cast iron skillet has been sizzling hot for 40 years.

 

 

 

 

 

 

 

Cook 4-5 minutes before you flip to finish.

 

 

 

 

 

 

 

Lettuce, tomato, and  a soft 100 percent whole wheat bun.

Rudi's Organic Baker

 

 

 

 

 

 

 

Move over Turkey Burger!

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Clean Ears Every Time

Posted by on May 22, 2012 in Side Dishes | 1 comment

Clean Ears Every Time

Last week when we were rolling through the cornfields in Irvine I remembered a You Tube video I had seen.

I looked at it more than once.  Not because I didn’t “get” it but because I enjoyed watching Ken.

Behind the camera.

I  imagined a grandson so proud and pleased that Ken was a crazy corn wizard that he set out to turn grandpa into a corn shucking sensation.

“C’mon,  Grandpa.  It will be fun!"

Ken had his role committed to memory.

The field corn was standing by and so were the monster gloves.

Lights

Camera

Action

http://www.youtube.com/watch?v=YnBF6bv4Oe4

I set out to test Ken’s skillful microwave method of cooking and shucking corn.

 

 

 

 

 

 

 

First corn of the summer appeared this week.

 

 

 

 

 

 

 

I have one glove.

 

 

 

 

 

 

 

Microwave ready

 

 

 

 

 

 

 

I found the number eight a little easier than Ken.

 

 

 

 

 

 

 

I followed the instructions.

 

 

 

 

 

 

 

Impressive huh?

 

 

 

 

 

 

 

You must shake it out right away while giving it a little "squeeze".

 

 

 

 

 

 

 

 

 

 

 

Thank you Kenny!

You tickled me and 6 million others.

 

 

 

 

 

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