Saturday, December 26, 2015

CHRISTMAS ON THE ISLAND - WITH A LITTLE SNOW!


Victorian table Christmas tree in my sun room, which is now a 'snow room'.


Country Christmas tree cut from our property.


My little Christmas kitchen tree.


Christmas Eve with our daughter



Christmas Eve with my husband

Friday, November 27, 2015

OLD-FASHIONED DRESSING

I stopped stuffing the turkey several years ago because in order to get the stuffing to 165 degrees F, the breast tends to be overdone and dry, even with brining. The turkey cooks much faster when it is unstuffed and you don't have to worry about removing the stuffing from the bird within a hour. My husband cuts the turkey up and puts it all on a platter. Any parts we don't use, the dogs love!



1 rustic loaf of country sourdough or white bread, cut into ½-inch cubes
2 t grape seed oil 
1 lb sage sausage, crumbled
6 T unsalted butter
1 large onion, diced
4 stalks celery with tops, diced
1 T fresh thyme leaves
2 T minced fresh sage leaves
1 t poultry seasoning
3 cups chicken stock or broth, divided
2 eggs
Salt and freshly ground black pepper
½ cup chopped Italian parsley

Preheat oven to 275 degrees F.
                                               
Place bread cubes on two large baking sheets and bake for 45 minutes, stirring occasionally.    
This can be done a few days ahead and when cool, place in an airtight container.

In a large skillet, cook the sausage over medium heat until golden brown, about 15 minutes. Remove with a slotted spoon to another bowl and set aside.
Pour off most of the grease.
In the same large skillet, melt the butter and add the onions and celery and sauté over medium-low heat for 15 minutes. 

Add the thyme, sage, and poultry seasoning.
Season to taste with salt and pepper and sauté a minute more.
Add the sausage back to the skillet, along with ½ cup of chicken stock and stir to combine. 

In a large bowl, mix the bread cubes with the dressing ingredients.

In another bowl, whisk together the eggs with the remaining 2 ½ cups of the stock.
Pour into the bread ingredients and mix to combine.

Transfer the mixture to a large greased baking dish, such as a large oval gratin dish or lasagna pan.
Bake in the 350 degree F oven for 45 minutes.
Remove foil and bake an additional 15 minutes at 375 degrees F.

Fluff with a fork before serving and serve hot.


Friday, October 30, 2015

STEAKHOUSE CHOPPED SALAD

This is the type of salad you would get when you went to a steakhouse years ago. I remember having a salad similar to this in a steakhouse in Oak Park, Illinois. My family always loved this salad. It's not fancy but very delicious. If you add a couple more eggs, it would be a complete meal.


4 slices bacon, diced
3 hard boiled eggs
1 small head iceberg lettuce, core removed and chopped 
½ red onion, cut in half and thinly sliced
½ cup chopped green olives
16 cherry tomatoes, cut in half or 2 medium tomatoes, diced
4 scallions, chopped

Dressing
½ cup mayonnaise
2 T apple cider vinegar
1 clove garlic, minced
2 t granulated sugar
Salt and freshly ground black pepper

Fry bacon until crisp and set aside.
Chop eggs, and set aside.
Chop lettuce and place in a salad bowl.
Add red onion, olives, tomatoes, and scallions to salad bowl.

In a small bowl, whisk together the mayonnaise, vinegar, garlic, and sugar.
Season to taste with salt and pepper.
Pour over salad and toss.
Add the bacon and chopped eggs and gently toss again.


Serves 4

Tuesday, October 27, 2015

HUEVOS RANCHEROS - RANCHER'S EGGS

This is easy to put together as long as you make the Salsa Fresca first and set aside. You can also buy already prepared salsa to make it even easier on yourself. Chop or shred the cheese, have the beans heated, cook the potatoes and chorizo, if you want to include them in your meal. Chop up the cilantro and slice the avocado after you scramble your eggs.



Salsa Fresca
2 cups finely chopped tomatoes
2 T finely chopped red onion
1 T finely chopped jalapeño pepper
¼ cup chopped cilantro leaves
1 scallion, chopped
½ t red wine vinegar
Zest and juice of ½ lime
1 T extra-virgin olive oil
Sea salt, to taste

2 flour tortillas
1 can enchilada red sauce
Monterey Jack cheese, shredded or finely chopped
1 can black beans, heated
4 eggs, scrambled
1 avocado, sliced
Cilantro leaves
Chorizo sausage, optional
Country fried potatoes, optional

In a large cast-iron skillet over medium heat, toast one side of the tortilla. 

Spread on a ladle of the enchilada sauce. 
Sprinkle on half of the cheese.

On half of the tortilla, add some beans and then top with half of the scrambled eggs.

Fold the tortilla over and using a large spatula, place on a baking sheet and keep warm in a 225 degree F oven while preparing the other tortilla.

Place each tortilla on warm plates.

Tuck in some salsa, avocado slices, and cilantro.
Place a scoop of sour cream on the side and serve with Chorizo and potatoes, if desired.

Serves 2

Wednesday, September 23, 2015

GRILLED LONDON BROIL

There is no such cut of beef called London Broil. It is usually a flank steak. The name comes from the way it is prepared and grilled or broiled. Some butchers will label a top round steak "London Broil." The name is unknown in London, England. I served it with sautéed mushrooms, baked new potatoes, and steamed garlic green beans. 


4 cloves garlic, pushed through a garlic press
2 T extra-light olive oil or grape seed oil
3 T dry red wine
3 T honey or balsamic vinegar
2 T Worcestershire sauce
2 T Dijon mustard
2 T soy sauce
1 t fresh or freeze-dried oregano
1 t fresh or freeze-dried basil
1 t fresh or dried thyme
1 t paprika
2 t Montreal Steak seasoning (optional)
Sea salt and freshly ground black pepper

1 (2 lb) flank steak

Place a large zipper plastic bag in a bowl and open the top
Put all of the above marinade ingredients in the bag.
Pat steak dry with paper towels, then place in the plastic bag, squeeze out most of the air and swish around to coat the steak evenly with herbs, oil, and wine.
Zip bag closed and refrigerate for 4 to 8 hours.

Remove steak from refrigerator and place on a platter or baking sheet, and let come to room temperature.
Meanwhile, prepare a charcoal grill.
Grill steak over hot coals for 5 to 6 minutes each side, turning once.

Transfer steak to a cutting board and let rest for 5 minutes before carving.
Slice across the grain into thin diagonal slices.


Serves 4 

Tuesday, September 15, 2015

FRESH PACK GARLIC DILL PICKLES

Growing up on Capitol Hill in Washington, D.C., I remember a small corner grocery store at the end of my block. Near the front counter, there was a large pickle barrel and I would routinely go there to buy a dill pickle for 5 cents. My mom used to say, "It will dry up your blood," because I ate them, almost every day—or at least when I had a nickel. These pickles are the closest to the taste that I remember. I found locally grown pickling cucumbers all wrapped up in neat little plastic bags at my grocery store. Every southern lady has a pickle fork. I still have my mother's silver pickle fork. No finger dipping into the pickle jars!


4 quart-size wide mouth canning jars
6 cups filter water or spring water
2 cups white vinegar
½ cup pickling salt or canning salt 
24 to 28 pickling cucumbers, (not waxed) 6 to 7, per jar
4 whole cloves garlic, peeled
8 fresh bay leaves, thoroughly rinsed (provides tannins for crunchy pickles)
1 T yellow mustard seeds, per jar
1 T dehydrated sliced garlic, per jar
2 t dehydrated minced onions, per jar
1 t coriander seeds, per jar
1 t black peppercorns, per jar
1 t dill seeds, per jar 
½ t red pepper flakes, per jar (optional)

Sterilize the canning jars by immersing them in boiling water for 5 minutes.
Carefully remove from the boiling water and place upside down on a clean dry tea towel.

In a saucepan, bring the water to a boil. Add the vinegar and salt and mix until the salt is fully dissolved. Turn off heat and allow to cool to room temperature.

Rinse cucumbers under cold running water and then put them in a large bowl and cover with cold water and set aside while brining mixture is cooling.

Completely drain pickles in a colander and set aside.

Pack 6 to 7 pickles in each canning jar.
Add 1 clove garlic to each jar.
Add 2 bay leaves per jar and follow with the spices.
Pour the cooled brine evenly over the pickles.
Add the seals and tightly screw the rings on the jars and turn the jars upside down to evenly distribute the seasonings.
Place jars on a baking sheet or pizza pan, upside down, and let sit on the counter for 1 day.
Refrigerate jars, right side up on the 2nd day.
Pickles are ready to eat after the 4th day.

Pickles will keep refrigerated for 3 to 4 months.