Tuesday, November 27, 2012

Our Sunday Cafe

We are busy here, not just with Christmas around the corner and all the wonderful family gathering that take place to celebrate. No we are also busy with plans.

Oh and in time, when all is done, a change. Some of the plans include building a large trestle table for all to sit comfortably. Rather like this one.....

We are choosing wood now, with a rich grain and our table will have a live edge.

We are also buying chairs, you know the kind. Not one of them matches, they all have a different personality and structure. In many ways, much like family. 

And guess who else loves the cookbooks? Yep, Terry. This last weekend while we were out hunting for chairs (aka "junkin")  we found 18 more for the shelf.........

 
We have the garden plotted, the berries transplanted, plans for this wonderful table, with one chair in the garage, which leaves just one more thing to say............ 

Hello, please take a seat, we are happy to have you as our guest!

As always, thanks for taking a moment to stop and say hello. We appreciate your time and your wonderful comments!





Monday, November 26, 2012

Clams in Chorizo Broth


Clams in Chorizo Broth
adapted from: The Phoney Gourmets
Serves 4-6

1/4 pound bulk Chorizo ( or 2 small links, remove sausage from casing)
1 T olive oil
1-2 cloves garlic, minced
2 c rich beef stock
salt to taste

2-2 1/2 pounds clams, scrubbed well

Saute Chorizo and garlic in the olive oil. Drain excess fat. Add beef stock, bring to a boil, cover and simmer for 12-20 minutes to cook sausage completely. Taste for salt, bring back to a boil, add clams and boil for 5 minutes or until clams open.

Serve in small bowls with crusty bread for dipping!

Enjoy!

Recipe rating:  Hmmmm. (thought this would be better)

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments.

this post is shared with:

Hearth and Soul @ Premeditated Leftovers

Weekend Cooking @ Beth Fish Reads


Saturday, November 24, 2012

Hello to all!

Wouldn't you know it, I am out of space. And having a few technical difficulties with my google pisca album. As soon as I get this all figured out, guess what? I will be back with a yummy hot appetizer.

Clams in Chorizo broth.

See you soon.

As always, thanks for taking a moment to stop by. I appreciate your time and your wonderful comments!

Tuesday, November 20, 2012

Broccoli (or any vegetable) and cheddar soup

This is easy and delicious! I have made it twice in about 10 days. The first time per the recipe, the second time with what I had on hand and each pot of soup was simply wonderful.....

 Garnished with shaved cheese and paprika

Broccoli and Cheddar Soup
adapted from, Ivy Manning as published in the Oregonian
makes 4 servings

2 T olive oil
1/2 medium onion, diced
2 or 3 cloves garlic, minced ( I use a slice from my garlic logs)

1 1/2 pounds broccoli, tough stem ends removed and chopped, approximately 6 cups
OR
6 c frozen cauliflower, broccoli, carrot mix

1 ( 15-16 oz) Cannoli beans  
OR
1 1/2-2 c cooked white beans of your choice

4 c chicken (you can also use vegetable stock) stock
OR
4 c water and homemade bouillon

1 t thyme leaves, finely crumbled
few grinds of pepper

1 t yellow (ball park) mustard - don't leave this out...
4 oz sharp cheddar cheese, grated





Saute the onions and garlic in the oil, until wilted, and just starting to turn golden brown.


Add stock or bouillon, seasonings and the vegetables, including the beans. Bring to a boil, reduce heat and simmer for 20 minutes or until vegetables are very tender.

Puree with a stick blender, add cheese and mustard and stir until cheese is melted.


Serve and enjoy.

Recipe rating:  Oh Yes! (will make again)

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!



Sunday, November 18, 2012

373 Cookbooks!

Getting organized...

There are now 373 cookbooks in the cookbook list page, and who knows what with Christmas coming how many will be there by the years end! 

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

Saturday, November 17, 2012

Pineapple Raisin Sauce for Ham, Recipe rewind because some things are too good to miss!


Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Friday December 3, 2010.



It is funny how you will remember, a food memory, from many years gone by. In thinking to myself how I might “market” the December 2010 Culinary Smackdown, without pestering every blogger I know into smithereens, I remembered a sauce my Mom use to make to serve with ham, because it had raisins. I also remember that most of it would be eaten at dinnertime, and only a spoonful was leftover. I usually ate that last little bit, so I could wash the dish.  


Turkey was for Thanksgiving, always. I remember having turkey at Christmas, but I believe that only happened a couple times. Once we had goose, stuffed with apples, prunes and onion quarters. Usually though roast beef was Christmas dinner, roast beef and Yorkshire pudding. As much as I love Thanksgiving, two holiday turkey dinners in a row is too much turkey. I have been making a roast beef dinner for years now, and this year we will be having beef and ham. Ham because my new employer generously gives a turkey at Thanksgiving and a ham at Christmas. And we all know, ham needs Pineapple Raisin Sauce!


When I first started worrying that no one would submit an entry for the Smackdown, I remembered that pineapple raisin sauce. I remembered it because of the raisins, not because I can also be an excessive worrier! Like many of the foods cooked and served, Mom did not use a recipe for the sauce. I remember the sauce so vividly; I think I can recreate it in my own kitchen. I know it started with a can of crushed pineapple, including the juice. Then a big handful of raisins, some brown sugar, a bit of cider vinegar. 


The raisins were tender, not chewy. I also remembered that part. Oh and I remember a dash of cloves. I can see the little red and white tin in her hand, then a quick downward shake to get that “dash” to come out of the can. With exception to the raisins, I imagine that the order per say, does not matter.

A quick google for pineapple raisin sauce for ham produces 60,700 results. I was surprised at that number. It appears that a lot of folks eat pineapple raisin sauce with their ham.


(my mom) Mary’s Pineapple Raisin Sauce for Ham

1 c raisins
1 c water
dash salt

1 8 oz can crushed pineapple – do not drain
1 T cider vinegar
1/3  – 1/2 c brown sugar ( if you like a sweeter sauce, use the full measure)
dash cloves

1/4 c water
1 - 2 T corn starch ( I remember Mom’s sauce would stay on your ham!)

Place raisins and water in a medium size saucepan, cover. Bring to a boil, reduce heat and simmer 10 minutes.

Add the pineapple, vinegar, brown sugar and cloves, return to a simmer. Let simmer while making the slurry.

Combine the cornstarch and water, stirring until smooth. Pour into the simmering fruit in a thin stream, stirring continuously. Cook, until mixture is thickened and transparent. Serve with ham.

As always, thanks for taking a moment to stop and say hello.


I appreciate your time and your wonderful comments!

Monday, November 12, 2012

Spaghetti Stuffed French Bread, oh yeah!

There is no way I would have thought this would be delicious, but it is I tell you!


Spaghetti Stuffed French Bread
by the seat of my pants
350 degree oven


2 or more servings of left over spaghetti with meat sauce - warmed up
1/2 loaf of leftover french bread
4 slices of cheddar cheese

Cut bread in half down the middle, spread open.

Cover  with the warm spaghetti.


Add cheese slices, bake 15 minutes.

Cut into slices for open faced "sandwiches".

Serves 4-6

Recipe rating:  Oh Yes! (will make again)

As always thank for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!



Sunday, November 11, 2012

Veteran's Day 2012

These pictures hang in our living room. We enjoy them each and every day, and fondly remember our fathers. 

Today we honor our fathers, both Veterans......



Walt L. Brown, Army Air Force


Kenneth A Egger, U. S. Navy

May all who continue to serve come home, and come home safely.

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments.

Saturday, November 10, 2012

Saturday in the yard

The weather is cool, the leaves are falling and the berries needed transplanted. Look what we got done today.....honestly it was more work than it appears!

Blueberries transplanted and mulched.

Hard to see but, the raspberries were transplanted and mulched.

For fun, take a look here.....

The rosemary has lovely violet flowers.

Mother nature is growing a garden for the birds in the feeder.

We scored this great bird bath at a yard sale on the way to gather the berries! Now we will have water for our friends also.

He is not real good with a shovel yet, but meet Copper, our very own wonder dog!

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

Sunday, November 4, 2012

Chocolate Cupcakes, the self filling kind!


Chocolate Cupcakes
adapted from:  The Frugal Foodie Cookbook
350 degrees

Chocolate Cake Batter
3 c flour
2 c sugar
1/2 c cocoa powder (press through a seive)
2 t baking soda
1 t salt
2 c cold water
2/3 c oil
2 T vinegar
2 t vanilla

Combine all dry ingredients, in a large bowl. Add all wet ingredients, mix whip a whisk, until smooth.

Cream Cheese Chocolate Chip Filling
1 8 oz package cream cheese
1/3 c sugar
1 egg
1 c chocolate chips


Cut cheese into 1 inch cubes, combine with sugar and egg, until smooth. Stir in chocolate chips.

Assemble the cupcakes:

Divide batter into 24 prepared muffin cups. Top with the filling, evenly.

I can be a drippy dipper with batter, don't let the messy look deter you from these goodies!

Bake 25 minutes or until done in your oven.


Makes 24 cakes

Serve with vanilla ice cream! For a special dessert, frost with your favorite chocolate buttercream frosting or glaze.

Recipe rating:  Oh Yes! (will make again)

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!