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add onions to skillet and caramelize in rendered bacon fat

24 Jan

I trust any recipe that has that in it’s instructions.

I saw this bacon, onion, and cream pizza over at smitten kitchen and couldn’t help but give it a try.   To be honest it was the first time I had ever used fromage blanc or creme fraiche so I wasn’t sure how it would turn out.

It was great.  The spouse and I loved the combination of bacon and caramelized onions with the blended cheeses.  The locally made fromage blanc I found at my co-op had some garlic blended into it, but no worries, the hint of garlic was perfect.

I served it along side our new favorite pasta dish.

creamy parmesan orzo with peas

2 Tablespoons butter

1 1/4 cup orzo pasta

1 1/4 cup chicken broth

1 1/4 cup water

1/2 cup finely shredded parmesan

1 cup cooked peas

salt and pepper

Melt butter in medium saucepan.  Add orzo and cook, stirring constantly for 3 minutes.

Stir in broth and water.  Bring to boil and reduce heat to simmer.  Simmer until liquid is absorbed.  Stirring occasionally.  (around 15 – 20 minutes)

Remove from heat.  Stir in cheese and peas.  Season with salt and pepper.

 

snowy tuesday

11 Jan

cj was to start a new OT program today, but the weather got in the way.

I was up and ready for the day so I sent the kids off to school and caught up on some things in the kitchen.

The spouse drank his way through another batch of cocoa mix, so I stirred up yet another batch.  Our milk was getting a little close to the edge so I made some rice pudding.

I have had a box of chocolate chex on the shelf since Christmas and finally mixed up some puppy chow.  I also bit the bullet yesterday and started cutting up the echino helicopters for cj’s quilt.  I have been stitching on those today too.

When cj saw the first few block he announced they were “perfect!”

 

spicy, if you like

16 Dec

This week is baking week.  I’m desperately working to get teachers gifts together for Friday’s last day of school.

Tuesday night, my friends and I got together for a big potluck/gift exchange party.  I made this tote for the exchange.

It was an appetizer/dessert potluck (let’s all be honest those are the best parts of  a meal anyway)

I made cayenne parmesan twists.  I wasn’t sure how much cayenne to add.  In the end I think I went a little heavy, but the spouse disagreed.  So that’s why I’m giving a range for the amount of cayenne.

cayenne parmesan twists

one package puff pastry – thawed according to package directions

2/3 grated parmesan (divided in half)

1 1/2 teaspoons paprika

1/4 – 1/2 teaspoon cayenne

Preheat oven to 400 degrees.  Mix 1/3 cup of parm with spices in a bowl and set aside.  Dust rolling surface with remaining 1/3 cup of parm and place pastry on top.  Dust pastry with parm/spice mixture and roll pastry to 1/8″ thickness.  Cut pastry into 1/2 inch strips.  Give each strip several twists and lay on parchment line baking sheet.

Bake until golden, 9-10 minutes.  Allow to cool slightly on sheet pan and then remove to rack to cool completely.

roasted tomato soup

11 Oct

This recipe has been my favorite way to use up the extra tomatoes from my CSA.

roasted tomato soup

serves 4

4 Tablespoons butter

1 small onion

2 cloves garlic

1/2 cup vermouth

3 pounds tomatoes – roasted *, peeled, and chopped

1/2 cup heavy cream

salt

pepper

chopped fresh basil (optional)

 

Melt butter in saucepan over medium heat.  Add onions and garlic, cook, stirring until onions are translucent.  Add wine, tomatoes, salt and pepper.  Cook until tomatoes fall apart.  Stir in basil if desired.

Allow to cool slightly.  Use an immersion blender to puree mixture.  Add cream and season with salt and pepper to taste.

 

* to roast tomatoes - place tomatoes on a parchment lined sheet pan in a 425 degree oven for 40 minutes, turning once

 

and now, back to the hand quilting…

the last ice coffee of the season

8 Sep

It’s getting colder, but I know when summer rolls around again I will be craving one of these.

Over the past month I have been tweaking the recipe quite a bit, so I think it’s best to write it down now.  When summer rolls around again, I don’t want to be left standing at the blender starting from scratch.

coffee frappe

2 scoops ice cream (caramel swirl works great)

1 cup ice

1 1/2 cup chilled coffee

1/2 cup milk

1 1/2 Tablespoons simple syrup

Put everything in your blender and mix well.

Can be topped with whipped cream.

how i spent my summer vacation

24 Aug

so summer is over – at least by the looks of my schedule – the kids are back to school and the aspen trees are almost empty so fall must be lurking around

so here I sit in peace and quiet ready to get back into the swing of things

We did manage to get some great things done in August -

I mastered the granny -

This bit of charred pork was transformed in to some serious South Carolina style pulled pork

We took the kids to tour the museum I worked at while I was in college…

where I learned that aluminum is no longer in style…

this would be less of an issue if I didn’t have the same cake carrier in red in my house.

I decided that next party I throw will be a tea and scissors party

We also managed to sneak in some swimming lessons.

This…

became this…which means I’m one step closer to a workshop

and yes that pun was totally intended.

csa stir-fry

7 Jul

It seems I’m finally getting things right.

At least when it comes to stir-fry.

I have been practicing every week with veggies from our CSA.

The spouse is thrilled.

And lulu and cj look great with their chopsticks in hand.  Of course, she will only eat the rice and he uses them to pick up crackers.

But to be honest, I’m afraid if I don’t get this recipe written down I will forget it by the time the CSA veggies start rolling in again next spring.

And I most certainly don’t want to forget my secret ingredient, because nothing says stir-fry like Noilly Prat.

csa stir-fry

1 pound ground pork

some form of chopped garlic (I’ve been using garlic scapes lately)

chopped onion

shredded greens (bok choi, cabbage, or kale)

1 Tablespoon toasted sesame oil

3 Tablespoons soy sauce

1/4 cup vermouth

1 Tablespoon sugar

extra vegetables are nice too (like peas or broccoli)

If using extra vegetables, blanch them in boiling water for a couple of minutes and then set aside.

In a very hot, large skillet or wok, brown the pork with the garlic, onion, and some black pepper.  Stirring constantly, add sesame oil and vegetables.  Cook for 2-3 minutes.  Add greens.  Cook for another couple of minutes, until greens wilt down a bit.  Add soy sauce, and vermouth.  Stir well.  Add sugar.  Cook for about 3 more minutes.

Serve over rice.  We also like it with a drizzle of sweet and sour sauce on top.

This can also be used to fill egg rolls.

Sometimes I forget the sugar.

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