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Summer. Summer. Summer... The season where shivering is banished. When the northern hemisphere is alive with glowing, powerful warmth. I love it when the whole countryside groans in moisture as the tree frogs and cicadas sing their song of sweltering joy. And, I love how the last bit of summer heat makes grapes burst into perfection. Corn begin to plump. And tomatoes grow into the best food ever.  I’m sharing two simple and delicious recipes that make tomatoes the star. First the exquisite gift of my new go-to garnish: Candied Heirloom Tomatoes. To start with, those three words just bring joy to my heart, and then secondly there are so many options for this crowing bite of flavor.
The "candied" part is due to slow roasting with brown sugar and rosemary on top of thick tomato slices. It makes them indispensable. Stir these into soups. Put them atop a chunk of artisan bread with cheese or meat and you have the best appetizer ever. Crown a pasta, or just pop them in your mouth without a second thought. Yes, they're THAT good.
How did I begin? Using firm, sweet, and brightly colored heirlooms from your favorite farmer’s market will give you the best results. And nice thick slices help you preserve the shape of what the tomato was before you perfumed and roasted it into amazingness. Sugar and heat are about as magic as the words “bibbity-bobbity-boo!” when it comes to creating deliciousness. And in only 30 – 40 minutes you have something that helps you understand why heat and summer can be your best friend. Next is the recipe for the most colorful salad possible. It mimics one of our favorite Italian starters but in salad form. Picking from all sorts of heirloom tomatoes, using the freshest mozzarella, and even FRESHER basil, all topped with a lemon vinaigrette will make you wish summer would never end.
In hindsight, I should have made the largest batches possible of my Caprese Heirloom Tomato Salad because resisting the urge to eat mounds of this salad are futile! Perfectly sweet, tart, tangy, and fresh are the winning combinations for the perfect summer, and the perfect summer food. Keep scrolling to read and download both of these sweet perfections.   RECIPE: Candied Heirloom TomatoesA Selection of small and firm heirloom tomatoes of various colors 2 T light oil for each 6 tomatoes 1 ½ t kosher salt and ½ t cracked black pepper for each 6 tomatoes 4-5 sprigs of fresh rosemary ½ t of brown sugar to top each slice Preheat oven to 425 degrees F. Carefully shave the top and bottom off each tomato so they stay upright. Cut each into 1 inch slices. Toss them with salt, pepper and oil. Place each on a cookie sheet and lightly sprinkle with a bit more kosher salt. Nestle sprigs of rosemary around the tomatoes to perfume them while roasting. Dot each slice with the brown sugar. Roast for about 30 minutes or until sugars caramelize and tomatoes are shriveled. Remove with small spatula to try and maintain shape. Cool. Use to garnish everything from pasta, to steak, to chicken, to bruschetta! RECIPE: Heirloom Tomato Caprese Salad |
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Because I’m kinda known for my photos and not just my recipes, I make sure my camera battery is charged before I even start getting my kitchen in order. ‘Mis en place’ is essential but I must ‘photographier ma nourriture quand c'est fait!’ The food deserves it.
Now, here's why I titled the post Fusion of Flavors. There are so many different regional culinary themes in this dish. American, Mediterranean, and Middle Eastern. And why not? No one owns a flavor combination. And 'yummy' is yummy no matter what. Knowing that this sweet corn deserved the finest preparation, I used one of my favorite recipes for Corn Pudding from Southern Living. Tee’s Corn Pudding is rich, luxurious, and puts the flavor of corn right in the spotlight. Southerner’s just get that it’s about the ingredient. And when you have something sweet it needs to be paired with something that won’t cover the sweet, just accent it. Something that also combines the best of summer without anything being too obvious.
Now, here's why I titled the post Fusion of Flavors. There are so many different regional culinary themes in this dish. American, Mediterranean, and Middle Eastern. And why not? No one owns a flavor combination. And 'yummy' is yummy no matter what. Knowing that this sweet corn deserved the finest preparation, I used one of my favorite recipes for Corn Pudding from Southern Living. Tee’s Corn Pudding is rich, luxurious, and puts the flavor of corn right in the spotlight. Southerner’s just get that it’s about the ingredient. And when you have something sweet it needs to be paired with something that won’t cover the sweet, just accent it. Something that also combines the best of summer without anything being too obvious.
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Now for the chicken. I’ve long combined both herbs and golden raisins when making meat patties, especially rosemary -- often a characteristic of Mediterranean cooking – to keep the excitement going during the meal. And when I added cream, parmigiano reggiano cheese, and a kick of garlic, I was well on my way to a meal with quite a foreign accent!
But wait. There’s more! I also had to buy the gorgeous graffiti eggplant and heirloom tomatoes they HAD for sale. When preparing them I was inspired to add some cinnamon and chili flakes, (Turkish comfort food spices!) which brought out the perfect heat and helped you taste this compote of vegetables at the top of your palate, leaving the rich umami of cream and chicken for the rest of your mouth to savor. Hot, sweet, spicy, creamy, rich. All those flavors were there in force!
But wait. There’s more! I also had to buy the gorgeous graffiti eggplant and heirloom tomatoes they HAD for sale. When preparing them I was inspired to add some cinnamon and chili flakes, (Turkish comfort food spices!) which brought out the perfect heat and helped you taste this compote of vegetables at the top of your palate, leaving the rich umami of cream and chicken for the rest of your mouth to savor. Hot, sweet, spicy, creamy, rich. All those flavors were there in force!
By garnishing it all with fresh basil, I had added the crowning touch to a dish that wasn’t sure where it was from but was happy to cross all the culinary lines. I do know it became an ode to the entire world. Because your foodie friend(s) and fresh ingredients deserve nothing less.
RECIPE: Rosemary Raisin Chicken
with White Wine Lemon Sauce
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1 lb. organic ground chicken
1 egg
3 T plain bread crumbs
2 T heavy cream
1/3 C golden raisins
1 heaping t fresh chopped rosemary
2 medium cloves of garlic finely chopped
2 heaping T finely chopped white onion
1 t kosher salt
½ t cracked black pepper
2 T butter
2 T light oil
1/3 C white wine
1 T fresh squeezed lemon juice
2 T heavy cream
1 egg
3 T plain bread crumbs
2 T heavy cream
1/3 C golden raisins
1 heaping t fresh chopped rosemary
2 medium cloves of garlic finely chopped
2 heaping T finely chopped white onion
1 t kosher salt
½ t cracked black pepper
2 T butter
2 T light oil
1/3 C white wine
1 T fresh squeezed lemon juice
2 T heavy cream
Combine all ingredients in a bowl and mix well. Form into 6-7 large patties. Make sure meat is at room temperature before cooking. Bring a large saucepan to high heat, add the butter and oil. Sear patties about 3-4 minutes on each side. Remove. Deglaze with the white wine and the lemon juice, and let reduce by half. About 3-4 minutes. Add heavy cream, taste and season with more salt and pepper if needed, and serve over the patties.
RECIPE: Mirai Sweet Corn Pudding
(Tee’s Corn Pudding Recipe for Southern Living – https://www.southernliving.com/recipes/tees-corn-pudding-recipe I reduced ingredients by two-thirds and it still worked beautifully. Also cooked in casserole dish, not ramekins or custard dishes)
2 C fresh Mirai or sweet corn cooked and cut off the cob, and drained of all liquid (Can use frozen corn as well but adjust sugar as noted.)
1 T sugar (sweet Mirai corn doesn’t need sweetening!)
1 tablespoons all-purpose flour
1/2 t baking powder
½ t salt
2 large eggs
2/3 C whipping cream
3 T salted butter, melted
Butter a small casserole dish well on bottom and up sides
2 C fresh Mirai or sweet corn cooked and cut off the cob, and drained of all liquid (Can use frozen corn as well but adjust sugar as noted.)
1 T sugar (sweet Mirai corn doesn’t need sweetening!)
1 tablespoons all-purpose flour
1/2 t baking powder
½ t salt
2 large eggs
2/3 C whipping cream
3 T salted butter, melted
Butter a small casserole dish well on bottom and up sides
Preheat oven to 350 degrees F. Prepare corn and set aside. Whisk eggs until well blended, add melted butter, and heavy cream. In another small bowl add dry ingredients. Sprinkle the dry into the egg mixture whisking until smooth. Fold in corn. Pour into baking dish and redistribute corn evenly. Bake in oven for 40 minutes. Remove with browned slightly. Serve immediately.
RECIPE: Turkish Spiced Graffiti Eggplant and Heirloom Tomato Compote
1 medium graffiti eggplant (I love the white dense flesh. Although any eggplant can be used.)
2 large heirloom tomatoes cut into ½” cubes
2 T finely chopped white onion
1 large clove of garlic finely chopped
1 t hot pepper flakes (more if you desire)
1 t good cinnamon (I used Ceylon cinnamon. I recommend you use a high quality cinnamon as the heat and complexity is key to this side dish.)
1-2 t kosher salt
½ t cracked black pepper
3 T light oil
Basil to garnish
2 large heirloom tomatoes cut into ½” cubes
2 T finely chopped white onion
1 large clove of garlic finely chopped
1 t hot pepper flakes (more if you desire)
1 t good cinnamon (I used Ceylon cinnamon. I recommend you use a high quality cinnamon as the heat and complexity is key to this side dish.)
1-2 t kosher salt
½ t cracked black pepper
3 T light oil
Basil to garnish
Put cut tomato, onion, and garlic in a large bowl. Cut eggplant into ¼ inch slices, lay on a paper towel, salt generously, then cover with moist paper towel. Let sit for 10 minutes. Rinse, pat dry and cut into ½” cubes. Add to tomatoes. Add the chili pepper, salt, pepper, and cinnamon. It should be about 4 full cups of vegetables.
Heat a large saucepan to hot and add oil. Sauté until soft and they become a bit thick. About 8 minutes. Can serve warm or cool. Garnish with fresh basil cut chiffonade style.
Heat a large saucepan to hot and add oil. Sauté until soft and they become a bit thick. About 8 minutes. Can serve warm or cool. Garnish with fresh basil cut chiffonade style.
©Recipe and Photo Copyright Camine Pappas, 2018. All rights reserved.
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I often cook with metaphors as my guide. I tell stories with my food. And the two recipes I feature in this post definitely fit that theme. They’re dishes that celebrate something on the outside enveloping something wonderful on the inside. A cradling of sorts of the most yummy variety.
Why? There are certain instincts we cannot ignore. And as women, nurturing others is just in our souls. (I know quite a few men who just totally get this concept as well!) We want to cradle those we love, soothing the wounds of life by encircling others with a protective embrace. It seems wrapping ourselves around special things just feels good. Shouldn't this also apply to the foods we love?
Why? There are certain instincts we cannot ignore. And as women, nurturing others is just in our souls. (I know quite a few men who just totally get this concept as well!) We want to cradle those we love, soothing the wounds of life by encircling others with a protective embrace. It seems wrapping ourselves around special things just feels good. Shouldn't this also apply to the foods we love?
Each of these may seem uncomplicated. But I like to take everything to the next level of “bling-ness” which of course has to do with never ignoring the small details.
I chose to leave the stems on my poblano peppers so that each vessel had more personality. It gave it more animation, more reality. And all “hugs” are real, yes? By adding carrots and onions to the meat mixture you create a very moist and smooth filling. Moistening it with homemade tomato sauce seasoned with a good quality cumin, (there are a gazillion different cumin variations!) helped the insides stay a little more structured. And it all rested on the nutty and herb flavored farro.
I chose to leave the stems on my poblano peppers so that each vessel had more personality. It gave it more animation, more reality. And all “hugs” are real, yes? By adding carrots and onions to the meat mixture you create a very moist and smooth filling. Moistening it with homemade tomato sauce seasoned with a good quality cumin, (there are a gazillion different cumin variations!) helped the insides stay a little more structured. And it all rested on the nutty and herb flavored farro.
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Why poblanos? Well, they yield ever so gently to being roasted. Keeping their structure but till fork tender, the swirling shape of their skin offers a hint of feminine beauty. Yeah, this dish definitely is comfort food.
Next on the list of nuzzling nourishment is this quick and lip-smacking appetizer I created to wake up a mid-week meal. Farm to table zucchini that are just the cutest size, (and also featuring a darling stem I just couldn’t part with,) are gently cored to receive a tangy filling of cheese, mayonnaise, spinach, and some preserved lemon which I use is so many things. Click here to get that recipe.
Wrapped in prosciutto like a bambino in a receiving blanket these last-minute beauties stole the whole show and baked to perfection in just minutes.
Wrapped in prosciutto like a bambino in a receiving blanket these last-minute beauties stole the whole show and baked to perfection in just minutes.
After making these dishes, you’ll definitely feel more like a true nurturer of others, cradling them in the best culinary hug ever!
RECIPE: Beef and Vegetable Stuffed Poblanos
with Cumin and Simmered Farro
Serves 4 / click here for printable recipe
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2 large poblano peppers, halved and seeded with stems still on
½ C tomato sauce
½ lb lean ground beef
2 small cloves of garlic chopped finely
5-6 heirloom cherry tomatoes
1 medium sized carrot diced
2 T chopped white sweet onion
2 T oil
1 t good cumin powder
½ t cayenne pepper
¼ t allspice
Salt and pepper to taste
½ C tomato sauce
½ lb lean ground beef
2 small cloves of garlic chopped finely
5-6 heirloom cherry tomatoes
1 medium sized carrot diced
2 T chopped white sweet onion
2 T oil
1 t good cumin powder
½ t cayenne pepper
¼ t allspice
Salt and pepper to taste
Preheat oven to 375 degrees F. Rub 1 T olive oil all over poblanos and season generously with salt and pepper. Place in a small baking dish so that the peppers are about 2 inches apart. Roast for about 20-25 minutes or until done and there is slight blistering.
Heat a saucepan and add about 1 T oil. Add the carrots, onion, garlic, cherry tomatoes and cook until translucent, about 6 minutes. Add the hamburger to the veggie mixture and cook until done. Add the tomato sauce and seasonings and mix well. Heat through. Taste again and add salt and pepper as needed. Ladle ¼ of the beef mixture into each of the poblano halves and put back in oven for about 5 minutes to heat all the way through. Serve with a generous garnish of cilantro, over farro cooked with chicken stock and seasoned with your favorite multi-spice seasoning*. Farro takes about 30 minutes to cook so adjust your preparation time accordingly)
(* I used Trader Joe’s 21 Seasoning Salute: https://www.ebay.com/p/Trader-Joes-21-Seasoning-Salute-Blend-2-2oz/691174114?iid=222830611203&chn=ps )
Heat a saucepan and add about 1 T oil. Add the carrots, onion, garlic, cherry tomatoes and cook until translucent, about 6 minutes. Add the hamburger to the veggie mixture and cook until done. Add the tomato sauce and seasonings and mix well. Heat through. Taste again and add salt and pepper as needed. Ladle ¼ of the beef mixture into each of the poblano halves and put back in oven for about 5 minutes to heat all the way through. Serve with a generous garnish of cilantro, over farro cooked with chicken stock and seasoned with your favorite multi-spice seasoning*. Farro takes about 30 minutes to cook so adjust your preparation time accordingly)
(* I used Trader Joe’s 21 Seasoning Salute: https://www.ebay.com/p/Trader-Joes-21-Seasoning-Salute-Blend-2-2oz/691174114?iid=222830611203&chn=ps )
RECIPE: Spinach Stuffed Zucchini Wrapped in Proscuitto
Serves 4 - 6 / click here for printable recipe
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4 medium sized slender zucchini of uniform width and at least 6 inches long, halved and seeds scraped out
1/3 C mayonnaise
Enough cooked spinach to make 1/3 C that is densely packed, and ALL water squeezed out (I wrap it in paper towels twice and squeeze with my hand. It MUST be dry)
1/3 C grated fresh parmesan cheese
1 heaping T white sweet onion diced small
½ t good paprika
½ t kosher salt
¼ t cracked black pepper
1 T thinly sliced preserved lemon rinds
8 large prosciutto slices
2 sprigs fresh rosemary
2 T olive oil
1/3 C mayonnaise
Enough cooked spinach to make 1/3 C that is densely packed, and ALL water squeezed out (I wrap it in paper towels twice and squeeze with my hand. It MUST be dry)
1/3 C grated fresh parmesan cheese
1 heaping T white sweet onion diced small
½ t good paprika
½ t kosher salt
¼ t cracked black pepper
1 T thinly sliced preserved lemon rinds
8 large prosciutto slices
2 sprigs fresh rosemary
2 T olive oil
Preheat oven to 375 degrees F. Rub the olive oil all over the zucchini halves using hands. Not soaking but covered. Lay them on a foil lined baking sheet. In a bowl combine the rest of the ingredients except for the prosciutto slices and rosemary. Stuffing mixture should be thick. Add more mayo or spinach as desired. Divide the stuffing evenly and press into the 8 halves. Sprinkle with a bit more salt and pepper if desired. Wrap each half with the prosciutto and bring it around tightly to seal by pressing the meat together. It should stick. Lay rosemary sprigs over and then roast for 20 minutes. Remove and eat!
Note: I use a grapefruit spoon to scrape out the seeds of the zucchini and create an area about ½ inch deep. Doesn’t have to be very deep. You do want most of the zucchini flesh.
Make preserved lemons. It is easy! I use Ina Garten’s recipe here: https://www.foodnetwork.com/recipes/ina-garten/preserved-lemons-recipe-2012376
Note: I use a grapefruit spoon to scrape out the seeds of the zucchini and create an area about ½ inch deep. Doesn’t have to be very deep. You do want most of the zucchini flesh.
Make preserved lemons. It is easy! I use Ina Garten’s recipe here: https://www.foodnetwork.com/recipes/ina-garten/preserved-lemons-recipe-2012376
A whiny and excuse-ridden treatise on time, why I didn't blog very much, and a lovely pictorial of some of my latest creations.
 Summer Fruits. Like fine jewelry! | Summer is nearly over and I have a quarrel with her. I think she may have cheated me out of a few weeks of pleasure. Ninety days, or one quarter of a year, ought to feel equal in some sense of the word to say, spring, which is an explosion of excess, renewal, and leisure, drawing out the passing seconds the same way a new leaf bursts forth from a barren twig: SLOWLY. Or winter, now that is a season! She is a master at playing with the notion of time. During the entire cold expanse of it all you are counting the days until you see the first blossom, shivering underneath your thermals as you yearn for the warmth you had cursed just a few months before. |
But summer? It vanishes in an instant! Dwindling long before you’ve worn all the new sandals you bought, or nursed a sunburn all the way back to health you suddenly realize it is autumn and you are buying pumpkins, steeping cinnamon sticks, and listening to the hum of your furnace.
And so time belongs to each of us differently.
And so time belongs to each of us differently.
 Nothing like a lemon caper sauce over seared pork medallions and bacon wrapped asparagus with orange vinaigrette. |  A luxurious combination of heirloom tomatoes, fresh mozzarella, sweet watermelon, and balsamic reduction. |
Peaches caramelized in butter, brown sugar, and bourbon make the perfect hand-sized galettes!
I guess what I’m saying is I lost track of it. Time, that is. Perhaps it is because I did a LOT OF COOKING to fill its scant timeframe, and now is almost over. Sure, it was overflowing with fresh produce, baked bread, spices, sauces, desserts and lavish meals...MMM, and I can still feel them on my palate. Which may explain why you haven’t heard much from me when it comes to my website. I've been too busy holding a spatula to keep up.
 Butter seared salmon comes alive with a sweet cherry and red wine glaze. |  A pear, beef stock gravy is the perfect sweet and umami note with my mediterranean meat balls. |
 Tomato cheese stuffed mini peppers went to the next level when topped with mint cilantro pistou! |  King Arthur Flour never misses the mark. Click the photo for the recipe! |
Let’s look at this from the perspective of those I nourished, those who were glad I didn’t disappear to my office every night to tap out my thoughts, instead piling layers of bling cuisine in front of them. And I hope the aromas and flavors exploded on their tongues with sublime bliss.
Summer may have gone quickly but I did what I loved. And even with time and her steady metronome of turning our present into the past, and with only 3 weeks remaining until we all begin dreaming of hot cider and stews, my wish is that every season is filled with good memories, good people, and good food.
“Time” to go cook.
Summer may have gone quickly but I did what I loved. And even with time and her steady metronome of turning our present into the past, and with only 3 weeks remaining until we all begin dreaming of hot cider and stews, my wish is that every season is filled with good memories, good people, and good food.
“Time” to go cook.
15 spice rubbed pork loin, apple herb gravy, and roasted radishes
 Pearl onions and butter braised oyster mushroom with lemon baked cod over honey thyme sweet potatoes |  Herb and raisin turkey burgers with roasted brussel sprouts and a light veloute |
I can't even...this was soooo good! Fresh Alaskan trout with a pecan crust and sour cherry chutney with candied white turnips. MMMM.
RECIPE: 5 Spice Candied Peach Personal Galettes
Serves 4 - 6 / Click here for printable recipe.
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¼ t each of Cinnamon, Ginger, Cloves, Cardamom and Coriander
Sprinkle of cracked black pepper
2 T light brown sugar
Dusting of raw sugar
3 T heavy cream
1 package pie crust mix for 1 crust
3 large peaches, unpeeled
4 T butter
Sprinkle of cracked black pepper
2 T light brown sugar
Dusting of raw sugar
3 T heavy cream
1 package pie crust mix for 1 crust
3 large peaches, unpeeled
4 T butter
Slice the peaches into sixths, leaving skin on. Arrange in a saucepan with the melted butter, and add the brown sugar, cinnamon, cloves, cardamom, coriander powder, and cracked black pepper. Let come to a bubble and cook down for about 3-4 minutes. Add a splash of bourbon and let reduce for another 4 minutes. Let cool. When cool arrange 3 to 4 slices in the center of a 5 inch round circle of rolled pie crust dough. You should have about 8 discs of dough. Brush the crust with the cream and dust with raw sugar. Bake in a 400 degree F oven until browned, about 15-20 minutes.
RECIPE: Ling Cod with Butter Braised Oyster Mushrooms over Honey Thyme Sweet Potatoes
Serves 6 / Click here for printable version.
COD:
1.5 lbs fresh ling cod, patted dry and brought to room temperature
2 ½ C thinly sliced oyster mushrooms (Make sure they’re dry before cooking
1 ½ C Cipollini onions
3/4 C (12 T) salted butter
Several sprigs of fresh tarragon
3 T light oil
A few slices of fresh lemon
Sea salt and black pepper
Fresh lemon juice to drizzle at end
Fine parsley micro-greens to garnish
¼ C good chicken stock or white wine
SWEET TATERS:
3 large sweet potatoes, about 3 – 3 ½ C, diced small
1/8 C honey
3 T salted butter
3 T heavy cream
Several sprigs of thyme tied together
Salt and pepper to taste
1.5 lbs fresh ling cod, patted dry and brought to room temperature
2 ½ C thinly sliced oyster mushrooms (Make sure they’re dry before cooking
1 ½ C Cipollini onions
3/4 C (12 T) salted butter
Several sprigs of fresh tarragon
3 T light oil
A few slices of fresh lemon
Sea salt and black pepper
Fresh lemon juice to drizzle at end
Fine parsley micro-greens to garnish
¼ C good chicken stock or white wine
SWEET TATERS:
3 large sweet potatoes, about 3 – 3 ½ C, diced small
1/8 C honey
3 T salted butter
3 T heavy cream
Several sprigs of thyme tied together
Salt and pepper to taste
METHOD COD: Cut cod into 5 ounce portions, rub with oil and arrange in a baking dish about 2 inches apart. Top with a sprig of tarragon, and thin slice of lemon, and sprinkle generously with salt and pepper. Let sit and preheat the oven to 400 degrees F.
In a 12” saucepan, melt 4 T of butter and when hot and foam on butter begins to recede, add the onions. Let sear until partially caramelized. Remove from pan. Add the other 4 T butter and the mushrooms while the pan is very hot. Cook until browned and caramelized, about 5 minutes. Now, put the fish in the oven. While it is cooking you can now add the onions back in to the saucepan with the mushrooms, and season generously with salt and pepper and then deglaze with the stock. When reduced by half add the last 4 T of butter and turn to low. Let simmer until ready to plate.
METHOD SWEET POTATOES:
Bring 10 C of water to a boil. Add the potatoes and nestle the thyme on top. Boil until tender, about 10 minutes. Remove the thyme. Drain, and add the butter, honey, cream, and salt and pepper. Mash with a fork to make rustic potatoes or use an immersion blender to puree. Do not over mix with the blender or they will be gummy. Serve under the baked cod with the mushrooms and onions.
In a 12” saucepan, melt 4 T of butter and when hot and foam on butter begins to recede, add the onions. Let sear until partially caramelized. Remove from pan. Add the other 4 T butter and the mushrooms while the pan is very hot. Cook until browned and caramelized, about 5 minutes. Now, put the fish in the oven. While it is cooking you can now add the onions back in to the saucepan with the mushrooms, and season generously with salt and pepper and then deglaze with the stock. When reduced by half add the last 4 T of butter and turn to low. Let simmer until ready to plate.
METHOD SWEET POTATOES:
Bring 10 C of water to a boil. Add the potatoes and nestle the thyme on top. Boil until tender, about 10 minutes. Remove the thyme. Drain, and add the butter, honey, cream, and salt and pepper. Mash with a fork to make rustic potatoes or use an immersion blender to puree. Do not over mix with the blender or they will be gummy. Serve under the baked cod with the mushrooms and onions.
RECIPE: Roasted Mini Peppers Stuffed with Chicken, and Cheese with a Green Goddess dressing.
This is a slight variation from the appetizer pictured above which omitted the chicken and green goddess, instead adding the pistou. Details are in this description for each version.
Click here for printable version.
Click here for printable version.
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8 mini yellow peppers halved, and seeds removed. You can use red and orange peppers as well
4 T good olive oil
1 C chopped fully cooked grilled chicken breasts (prepackaged) I used an organic choice from Publix
½ C fresh grated asiago cheese
2 heaping T mayonnaise, or enough to bind the cheese
2 t herb seasoning. I used World Market Smoked Peppercorn Sage Rub
Handful of chopped cilantro
1 t kosher salt and ½ t fresh cracked pepper
¼ C green goddess dressing to garnish
4 T good olive oil
1 C chopped fully cooked grilled chicken breasts (prepackaged) I used an organic choice from Publix
½ C fresh grated asiago cheese
2 heaping T mayonnaise, or enough to bind the cheese
2 t herb seasoning. I used World Market Smoked Peppercorn Sage Rub
Handful of chopped cilantro
1 t kosher salt and ½ t fresh cracked pepper
¼ C green goddess dressing to garnish
Preheat oven to 400 degrees F. Rub the olive oil all over the halved peppers. Place on a baking sheet cavity side up. Mix the mayonnaise with the grated asiago choose combining just enough of the mayonnaise to bind the cheese into a moist paste. Divide the cheese mixture among the peppers, pushing it inside the cavity of the pepper. Then put in the chicken. I liked to stack mine high but it depends on the shape and depth of the pepper halve. The point is to make sure it can be held in your hand and eaten in one bite without it spilling. Then sprinkle with the peppercorn seasoning, or seasoning of your choice. Steak seasoning would be good, as well as Herbs de Provence. Then the salt and pepper and finally top with the chopped cilantro. Roast for 15 minutes. Remove, let cool for about 5 minutes. Place on a serving platter and drizzle with the green goddess dressing. Serve.
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It was a crisp and very cool May afternoon in Grand Beach, Michigan. It was Thursday, the car was packed to the gills, and the GPS chirped happily when we turned into the driveway and surveyed our home for 4 days. Hurrying to see the docile blue waves gently lapping the shoreline, I wished instantly I was running along its edges. But that wasn't to be. My knees were just beginning to respond to the supplements I hoped would remove the agonizing ache in my joints. But it would all be okay. I was spending the whole weekend cooking. I could have command of an expansive culinary space that looked out upon a sapphire horizon. I would be surrounded by women who had known me for nearly three decades. I couldn't wait to unpack, put on my apron, and get to work.
"Yes, Tricia. I will be there for our Beach Girl's Trip!" I had said last fall, quickly answering a heartfelt email from my lifelong friend who needed to gather all of her most special women together for a rendezvous at the water's edge. The condition was I wanted to be the chef for the whole weekend. I wanted to nourish all these friends; these women who have been my safety net for almost 30 years. She accepted my terms without hesitation.
"Yes, Tricia. I will be there for our Beach Girl's Trip!" I had said last fall, quickly answering a heartfelt email from my lifelong friend who needed to gather all of her most special women together for a rendezvous at the water's edge. The condition was I wanted to be the chef for the whole weekend. I wanted to nourish all these friends; these women who have been my safety net for almost 30 years. She accepted my terms without hesitation.
The home was grand, which is an understatement. But then, isn't everything at Grand Beach? It provided a canvas that we painted with tastes and truth. Each of us bringing to the friendship and the table a different skill. Each of us sharing secrets that easily emerged once the first cork was dislodged and the first course served.
As you might guess, I set about getting the lay of the "kitchen," so to speak. Locating the tools, arranging the food, and reviewing the handwritten menu I had scrawled only the day before so everything was poised for perfection.
As you might guess, I set about getting the lay of the "kitchen," so to speak. Locating the tools, arranging the food, and reviewing the handwritten menu I had scrawled only the day before so everything was poised for perfection.
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Our first evening was simple, and full of flavor. Baked cod topped with a Blackberry Ginger Chutney made by simmering oranges and blackberries with ginger, a bit of champagne vinegar, red onions, and a knob of ginger. It was placed atop a puree of cauliflower scented with a hint of coriander, garlic, and cream, and served alongside a simple salad of dressed baby kale. It carried us through the night as we listened to the calm outside turn to a loud and satisfying spring storm and chose between a dessert of Texas sheet cake and delicious apple bars. Each bite represented a nudge up in dress size, but we were in no mood to be good!
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I love it when a Friday feels like a Sunday. Leaving the week behind for the sound of yawns and coffee flowing at dawn I arose early on day 2, took on the mantle of nourisher again, and began to chop the vegetables that would fill the personal omelet cups. With the smell of bacon filling the air, and grated cheese falling like lace, we prepped for brunch. Although the eggs were perfect, the star was the small heirloom carrots, sliced lengthwise and roasted in a 425 degree oven with rosemary and orange vinaigrette. After tossing cantaloupe with a hint of lemon and cinnamon it was time to bring on the hungry!
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When breakfast is at 10, and dinner is at 7, you need something in between to keep you vertical. After all, the wine was flowing along with the food, so our stomachs growled us into submission and we snack elegantly on a simple apple, celery and walnut salad with lemon herb dressing. It was served with quintessential southern deviled eggs featuring sweet pickle relish and peppadew peppers. Delish!
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I'm not sure how we segued, but our plan to go out to dinner Friday evening was quickly voted down. Maybe the desire to eat in started with the first bite of chutney the night before. Perhaps it was the citrus on the roasted carrots at brunch. In any case, the unanimous cry was for me to cook again, and we would cancel our reservations at the swanky eatery 20 minutes away opting instead to gather all 11 of us around our little lake table.
I love a 180 degree shift in food planning. It is my favorite thing to create a meal on the fly. Taking stock of our food inventory for the weekend, which included a few stand-by items, I knew I could put together our feast that night with just a few extra groceries. So after heading to the local market, I purchased some lovely ground turkey, and the ladies bought a few more bottles of wine, along with a bag of perfect Yukon potatoes. Nada decided she would make her famous crepes for dessert, and we were all salivating by the time the first appetizer was served.
I love a 180 degree shift in food planning. It is my favorite thing to create a meal on the fly. Taking stock of our food inventory for the weekend, which included a few stand-by items, I knew I could put together our feast that night with just a few extra groceries. So after heading to the local market, I purchased some lovely ground turkey, and the ladies bought a few more bottles of wine, along with a bag of perfect Yukon potatoes. Nada decided she would make her famous crepes for dessert, and we were all salivating by the time the first appetizer was served.
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By adding orange slices, a bit of balsamic, and some honey to bottled fig jam, I created a glaze for the flavorful Mediterranean turkey meatballs. Adding golden raisins to the meat insured moisture, and a last minute thought to bind the orbs with rice cracker dust since we couldn't find bread crumbs was inspired. We slow simmered onion and potatoes as our side dish.
Then, while it was simmering, I was summoned to the dining room. It was there I would experience the biggest surprise in a long time. I was presented with an apron, signed by all, as a thank-you for nourishing them during our trip. I was so honored, so caught off guard, so danged excited! Ladies, we all know it. Nothing is stronger than a tribe of true friends!
Then, while it was simmering, I was summoned to the dining room. It was there I would experience the biggest surprise in a long time. I was presented with an apron, signed by all, as a thank-you for nourishing them during our trip. I was so honored, so caught off guard, so danged excited! Ladies, we all know it. Nothing is stronger than a tribe of true friends!
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You know me. You know that while I was crying one eye out, I also had the other on the stove. I couldn't burn the meal served on the heels of my honorary apron ceremony! And since all had pitched in while I blubbered, dinner was a success!
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Wait, it's now day three and it is only Saturday! WOOHOO! More chances to cook, to nosh, and to make memories. I would make my famous scones along with fresh fruit, cook some sausage, and we would gorge like we hadn't eaten in days. (Or hours!) Good cinnamon, golden raisins, and just the right touch produced these prized scones. All I could think to say was, "tah, dah!!!
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Do you feel you've gained 10 pounds just reading this blog entry? Well, don't stop now. Just loosen your waistband and keep reading. There's more to come.
After a trip to Three Oaks, MI for Bourbon tasting and shopping, we settled into our last night of food. Since we felt stuffed, I decided on a meal that represented our affliction by serving spinach and artichoke stuffed chicken breasts, and a colorful side of brandy roasted root vegetables.
After a trip to Three Oaks, MI for Bourbon tasting and shopping, we settled into our last night of food. Since we felt stuffed, I decided on a meal that represented our affliction by serving spinach and artichoke stuffed chicken breasts, and a colorful side of brandy roasted root vegetables.
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Using some of the leftover sausage, and lightening the stuffing by adding a little yogurt instead of all mayonnaise, a simple meal became exquisite. I've long used spirits to help create a depth of flavor with roasted vegetables. If you don't like the taste, I suggest you try a little maple syrup and lemon zest with the oil and salt and pepper. Toss, spread out on a baking dish, and let them become jewels of perfection!
As approach the end of this food journey, we close with a satisfying frittata, served with beautifully ripe fresh fruit and some of the remaining scones. Simple, flavorful, and celebratory. An apt closing for a culinary week that will long be remembered.
Thank you ladies for your honesty, your willingness to be sous chefs, for keeping my wine glass full at all times, and for letting me bind our memories to nourishment and love.
Over and out. Kitchen empty. Hearts full!
As approach the end of this food journey, we close with a satisfying frittata, served with beautifully ripe fresh fruit and some of the remaining scones. Simple, flavorful, and celebratory. An apt closing for a culinary week that will long be remembered.
Thank you ladies for your honesty, your willingness to be sous chefs, for keeping my wine glass full at all times, and for letting me bind our memories to nourishment and love.
Over and out. Kitchen empty. Hearts full!
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Liquid +Temperature +Love. = Success. Really. Poaching is one of the easiest methods for cooking meat. It is a technique that once mastered makes so many recipes elegant and worry-free. EVEN FISH.
"Oh, sure, sure. You make it look so easy, Camine."
Because it is... When I arrived at the market, I had planned to make almond dusted baked cod, but the cod at the market smelled fishy. Which, fresh fish should have no smell at all. Do you understand? There should be no odor other than a briny freshness. (Yes, I should do a blog just on choosing fish. Stand by!) So, then I had to keep looking. And when I saw this exquisite trout in the case, which was firm, and perfect, and FRESH, I thought how lovely it would be to poach it. Plus I already had coconut milk in my cart.
Then I got all geeky and excited about flavors, (because coconut milk is such a great flavor vehicle.) So I decided I would add some mint and basil, and the perfect curry. And then sear some orange peppers with shallots, and... boy that butter lettuce or gorgeous! (By the way, found these filets and more at Sprouts in Ballantyne in Charlotte NC. Awesome place!)
"Oh, sure, sure. You make it look so easy, Camine."
Because it is... When I arrived at the market, I had planned to make almond dusted baked cod, but the cod at the market smelled fishy. Which, fresh fish should have no smell at all. Do you understand? There should be no odor other than a briny freshness. (Yes, I should do a blog just on choosing fish. Stand by!) So, then I had to keep looking. And when I saw this exquisite trout in the case, which was firm, and perfect, and FRESH, I thought how lovely it would be to poach it. Plus I already had coconut milk in my cart.
Then I got all geeky and excited about flavors, (because coconut milk is such a great flavor vehicle.) So I decided I would add some mint and basil, and the perfect curry. And then sear some orange peppers with shallots, and... boy that butter lettuce or gorgeous! (By the way, found these filets and more at Sprouts in Ballantyne in Charlotte NC. Awesome place!)
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Frequently, when I "experiment," I summon friends over to help sample my first-time creations. We just about fell off our chairs this was so astonishingly balanced and surprisingly complex. So much of that is because moist-heat cooking like poaching keeps dryness from entering the equation. The fat in the coconut milk holds on to the food, and emulsifies all the good stuff, offering a luxurious sensation of flavors you can't resist.
Just a couple inches below this gorgeous photo of simmering, steaming loveliness is your happy place to download or copy the whole shabang. Look good? Luckily all the "details" are in the recipe. Like the addition of the wilted shallots and orange pepper, and how starting with a little melted butter makes you a star. And why tri-color quinoa is as fun to say as it is to eat...and...and...
Mint, Curry, Coconut Poached Trout
Serves 4 / Click Here to Download Printable Version
Photo courtesy Darlene Zamer
4 fresh trout filets, with skin on. About 1.25 to 1.5 lbs
4 T each finely chopped fresh basil, and fresh mint leaves
1 13.5 oz. can full fat coconut milk. (Lite can be used but it won’t work as well.)
¾ t high quality curry powder. I used Penzeys brand
Juice of ½ a lemon, or about 2 t
¾ orange pepper cut into thin strips
½ small shallot cut into thin slices
2 T grape seed oil, or other light, high-heat oil
3 T salted butter
Appx 2 t kosher salt and 1 t black cracked pepper
1 ½ C cooked tri-color quinoa
4 T each finely chopped fresh basil, and fresh mint leaves
1 13.5 oz. can full fat coconut milk. (Lite can be used but it won’t work as well.)
¾ t high quality curry powder. I used Penzeys brand
Juice of ½ a lemon, or about 2 t
¾ orange pepper cut into thin strips
½ small shallot cut into thin slices
2 T grape seed oil, or other light, high-heat oil
3 T salted butter
Appx 2 t kosher salt and 1 t black cracked pepper
1 ½ C cooked tri-color quinoa
Prep the trout by cutting through the middle of the skin holding the two opposing filets together, if connected. Pat dry. Season with salt and pepper. Set aside.
Empty the coconut milk into a mixing bowl. Whisk to incorporate the fat and milk together if it has separated. Microwave for about 30 seconds to warm. Add about 2 T of the chopped basil, 2 T of the chopped mint leaves, the lemon juice, the curry powder, and a generous ½ t of salt and about ¼ t black pepper. Whisk well. Stir and set aside.
In a large metal sauté pan, heat the oil to shimmering. Add the shallots and orange pepper and then lower heat to medium high. Stir until shallots are wilted and barely begin to brown. Remove and set aside. While pan is hot add the butter. When melted add the trout, skin side down to sear. Starting with the skin side down will make it easier to flip the fish. When you see a slight bit of opacity on the outside edges of the flesh of the fish, after about 2 minutes, gently flip the fish over with a long and wide spatula so that each filet stays intact. Lower heat to medium high, and add all but about ¼ C of the coconut milk mixture. (That’s just how it worked out! I didn’t need more…If you are adding additional filets and cooking for 6, you can use all of the herb-curry-milk mixture.) Let the fish poach in the liquid for about 4 minutes.
To serve place a bit of the quinoa on the plate. I recommend a bit of a bowl-type plate like a bistro plate, because the sauce is thin and you don’t want it running away from the food. You want it floating there under the fish. Now place a filet on top of the quinoa, and then top with a serving of the peppers and shallots, dividing what you cooked evenly on all plates. Ladle the sauce that is in the pan over the fish letting it puddle at the bottom. Then garnish with the rest of the chopped mint and basil. -- Serve with a Pouilly-Fuissé, or dry Rosé.
Empty the coconut milk into a mixing bowl. Whisk to incorporate the fat and milk together if it has separated. Microwave for about 30 seconds to warm. Add about 2 T of the chopped basil, 2 T of the chopped mint leaves, the lemon juice, the curry powder, and a generous ½ t of salt and about ¼ t black pepper. Whisk well. Stir and set aside.
In a large metal sauté pan, heat the oil to shimmering. Add the shallots and orange pepper and then lower heat to medium high. Stir until shallots are wilted and barely begin to brown. Remove and set aside. While pan is hot add the butter. When melted add the trout, skin side down to sear. Starting with the skin side down will make it easier to flip the fish. When you see a slight bit of opacity on the outside edges of the flesh of the fish, after about 2 minutes, gently flip the fish over with a long and wide spatula so that each filet stays intact. Lower heat to medium high, and add all but about ¼ C of the coconut milk mixture. (That’s just how it worked out! I didn’t need more…If you are adding additional filets and cooking for 6, you can use all of the herb-curry-milk mixture.) Let the fish poach in the liquid for about 4 minutes.
To serve place a bit of the quinoa on the plate. I recommend a bit of a bowl-type plate like a bistro plate, because the sauce is thin and you don’t want it running away from the food. You want it floating there under the fish. Now place a filet on top of the quinoa, and then top with a serving of the peppers and shallots, dividing what you cooked evenly on all plates. Ladle the sauce that is in the pan over the fish letting it puddle at the bottom. Then garnish with the rest of the chopped mint and basil. -- Serve with a Pouilly-Fuissé, or dry Rosé.
©Recipe and Photo Copyright Camine Pappas, 2018. All rights reserved
As a young girl, my mother schooled me in the fine art of bow tying. "One should also be able to do it behind one's back." She cooed. A conquered talent which even today gives me great satisfaction. Now, when I'm leaning over the stove I'm confident those behind me view my neatly tied apron with a smile, insuring my wardrobe is in perfect harmony with my food. (Watch the video below, so you can learn, too!)
I know it doesn't matter. No one writes blogs about people who can't tie a perfect bow. Still, it's important to me. And it's important to this recipe.
But before I launch into my first culinary meme, let's talk about what we use to tie bows: The ribbon. A simple adornment, ribbon-weaving is known to have been established near St. Etienne, France in the Loire Valley as early as the 11th century. That means there have been mothers teaching bow-tying for almost a millenia. That makes mentioning it, and basing my recipe upon its sinuous and delicate form, that much more valid.
Enter the carrot. Simple, brightly colored, and tuberously honest. Now, enter the vegetable peeler. Why, beautiful ribbons can now be found everywhere! Their ability to adorn transcending the parlor and dress shop to arrive upon your plate. That's some serious harmony.
I know it doesn't matter. No one writes blogs about people who can't tie a perfect bow. Still, it's important to me. And it's important to this recipe.
But before I launch into my first culinary meme, let's talk about what we use to tie bows: The ribbon. A simple adornment, ribbon-weaving is known to have been established near St. Etienne, France in the Loire Valley as early as the 11th century. That means there have been mothers teaching bow-tying for almost a millenia. That makes mentioning it, and basing my recipe upon its sinuous and delicate form, that much more valid.
Enter the carrot. Simple, brightly colored, and tuberously honest. Now, enter the vegetable peeler. Why, beautiful ribbons can now be found everywhere! Their ability to adorn transcending the parlor and dress shop to arrive upon your plate. That's some serious harmony.
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You can see the colorful nature of this dish. And because the ribbons of carrots are so thin, it cooks evenly along with the asparagus and the tomatoes, gently yielding to the increasing "poof" of the puff pastry. The result is simply gorgeous. And very, very tasty!
I have a thing about hearing a gasp from guests when I first show them my food, and again when they bite into it. Clearly, dazzling with ribbons is just in my nature. Thanks, Mom. <3
I have a thing about hearing a gasp from guests when I first show them my food, and again when they bite into it. Clearly, dazzling with ribbons is just in my nature. Thanks, Mom. <3
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Carrot Ribbon and Asparagus Savory Tart
Serves 4 to 6 / Click here to download printable version.
2 large carrots. You want carrots with girth.
8-10 thin asparagus spears cut into 2” pieces, cut on the angle 8 - 10 small cherry tomatoes, halved
¼ C sweet white onion sliced very thin
½ C grated parmesan cheese
3 -4 T good olive oil
1 ½ t kosher salt
1 t black pepper
Handful of Italian parsley, chopped finely
1 sheet of puff pastry, thawed
8-10 thin asparagus spears cut into 2” pieces, cut on the angle 8 - 10 small cherry tomatoes, halved
¼ C sweet white onion sliced very thin
½ C grated parmesan cheese
3 -4 T good olive oil
1 ½ t kosher salt
1 t black pepper
Handful of Italian parsley, chopped finely
1 sheet of puff pastry, thawed
Preheat oven to 425 degrees F.
Using a vegetable peeler, create long, wide ribbons of trimmed and peeled carrots until you have about 2 C of ribbons. Add them to a bowl with the asparagus, onion, and tomato. Add 2 T good olive oil and the pepper. Toss.
Using a rolling pin, roll out the just barely thawed square of puff pastry to double its size. About 10” by 20”. Score a 1 inch border around the edge taking care not to cut all the way through. Arrange the vegetables on the puff pastry inside the scored area, evening out the vegetables so it all looks even. Sprinkle with the parmesan cheese. Bake for about 30 minutes or until the crust is lightly golden and good through. You want a good thin crust. When you remove drizzle the remaining 1-2 T of oil on top. Sprinkle with the kosher salt. Sprinkle the parsley on top. Cut and serve.
Using a vegetable peeler, create long, wide ribbons of trimmed and peeled carrots until you have about 2 C of ribbons. Add them to a bowl with the asparagus, onion, and tomato. Add 2 T good olive oil and the pepper. Toss.
Using a rolling pin, roll out the just barely thawed square of puff pastry to double its size. About 10” by 20”. Score a 1 inch border around the edge taking care not to cut all the way through. Arrange the vegetables on the puff pastry inside the scored area, evening out the vegetables so it all looks even. Sprinkle with the parmesan cheese. Bake for about 30 minutes or until the crust is lightly golden and good through. You want a good thin crust. When you remove drizzle the remaining 1-2 T of oil on top. Sprinkle with the kosher salt. Sprinkle the parsley on top. Cut and serve.
©Recipe and Photo Copyright Camine Pappas, 2018. All rights reserved.
I have a few rules when creating a recipe. One of them is the food I make has to offer at least one surprise in the mouth. Familiar tastes, sure, but it needs a kind of U-turn if you will from what you expected. There is nothing more exciting to a chef, or a wanna be chef, than seeing the person eating your food raise their eyebrows in surprise and exclaim, "...now that is really good! What's the other flavor I'm getting? ....(nom, nom...) yah..really good."
Enter the sweet, easy to peel, pass-me-another-section-please mandarin orange.
Enter the sweet, easy to peel, pass-me-another-section-please mandarin orange.
Those cute little fruits are just my passion this season. Aside from their beautiful shape and color, I find myself thinking of ways I can use them in just about every kind of food there is. It's not difficult, really something orange, or orange flavor fits every ethnic expression, from appetizers, to main course foods, to desserts. And in this case I love using citrus fruits to make vinaigrettes. Zingy yet sweet vinaigrettes. Like the one in this Quinoa salad that uses Olive Crate's Honey Balsamic Vinegar, and Penzeys Singapore seasoning. Looking for a U-turn? This one is full of it. Click to read the ingredients of the Penzeys seasoning, and you'll want some NOW.
If you Google benefits of orange oil, you get all kinds of exciting results. It claims to be an anti-inflammatory, an antidepressant, antispasmodic, antiseptic, aphrodisiac, carminative, diuretic, tonic, sedative, and a cholagogic substance. (Yeah, I didn't get that last one either. No worries...pass me another mandarin section, please..)
The good news is, what I did create here met all my criteria. Yummy, blingy, (meaning danged gorgeous on your plate,) exciting flavors, and healthy as well. And since another benefit might be fighting Alzheimer's, you'll never forget to make this dish again and again and again... and again.
RECIPE: Singapore Quinoa Salad with Butternut,
Broccoli & Tomatoes with a Mandarin Orange Vinaigrette.
Serves 8 / Click here for printable version.
2 ½ C cooked tri-colored quinoa
3 C butternut squash, cubed
¼ C sweet onion, sliced thinly
1 ½ C cherry tomatoes, sliced in half
½ C golden raisins
1 ½ C riced broccoli (from package), or blanched broccoli cut into very small pieces
4 T grape seed oil or other light oil divided
3 t salt/1 t black pepper (to taste)
Zest of one mandarin orange
Juice of 2 mandarin oranges, appx 1/3 C divided
1 - 2 t Singapore seasoning (Penzeys) I used 2 but I like it spicy.
2 T red wine vinegar
2 T honey balsamic vinegar, (I ALWAYS use Olive Crate brand!) or other sweet vinegar
3 C butternut squash, cubed
¼ C sweet onion, sliced thinly
1 ½ C cherry tomatoes, sliced in half
½ C golden raisins
1 ½ C riced broccoli (from package), or blanched broccoli cut into very small pieces
4 T grape seed oil or other light oil divided
3 t salt/1 t black pepper (to taste)
Zest of one mandarin orange
Juice of 2 mandarin oranges, appx 1/3 C divided
1 - 2 t Singapore seasoning (Penzeys) I used 2 but I like it spicy.
2 T red wine vinegar
2 T honey balsamic vinegar, (I ALWAYS use Olive Crate brand!) or other sweet vinegar
Heat a large sauté pan to medium high heat. Add 1 T oil and add onion and butternut squash. Cook about 20 minutes, turning often and letting it brown and caramelize. Remove and set aside. Cook quinoa and set aside. In a large bowl assemble quinoa, broccoli, onions, raisins, tomatoes, and cooked squash. In a small bowl, add 3 T oil, juice of and zest of mandarins, Singapore seasoning, both vinegars, and salt and pepper to taste. Whisk vigorously to incorporate. Taste and season as needed. Should be sweet but balanced.
Note: Can add cooked chicken or shrimp to make a main course meal if desired.
Note: Can add cooked chicken or shrimp to make a main course meal if desired.
A Super Bowl? My Definition Is A Bit Different...But My Super Bowl Food Translates Beautifully.
2/3/2018
PLUS 4 delicious munchy recipes for game day...
As I write this post our belongings are still in storage. I sometimes dream about my pans, platters and slow cooker with a sense of deep longing. My dreams are about spring-form pans and spatulas, not pigskins or shoulder pads. I can't wait for the day when I can unpack my tools, lovingly roll them around in my palm, touch each curve and heat resistant handle, and make friends with them again.
But today I must focus on the game. The Super Bowl, that is. And I have some thoughts about what all those words mean. Clearly something is lost in translation. And since everything is about food for me, I thought I share not only a few game day recipes, but also my interpretation of football terms.
But today I must focus on the game. The Super Bowl, that is. And I have some thoughts about what all those words mean. Clearly something is lost in translation. And since everything is about food for me, I thought I share not only a few game day recipes, but also my interpretation of football terms.
Spinach artichoke dip is my version of a shotgun formation!
So while watching the #newenglandpatriots and the #philidelphiaeagles try to avoid the tackle, I'm tackling some fun food. And for fun, here are some football terms I really think should belong to someone wearing an apron instead of a wearing a helmet. Don't you agree?
(If you're looking for all football terms, click here!)
(If you're looking for all football terms, click here!)
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Of course the first is -- Super bowl: The receptacle that I place deliciousness in, so I can impress my guests at mega dinner parties. It is most likely too big for the dishwasher.
Scoop and score: That moment when peel your bread dough out of the bowl in one handful after rising and it is perfect in every way. (see photos above for clarification.)
Failed pass attempt: What happens when I carelessly toss eggshells from a distance into the trash, because I'm too lazy to walk them over 3 more feet. No first down for me.
Completion percentage: How I rate the success of my souffle-making prowess if one doesn't fall when removed from the oven. Hint. Mine is rising steadily. Heheheh...
Direct snap: The sound made when you crack the wrong bone while cutting up a whole chicken. And the sound you make when your head explodes because now both legs have been ruined.
Field goal: The best green salad ever!!!
Hash marks: Duh...those little criss cross indentations I place across each peanut butter cookie before baking them.
And finally -- Icing the kicker: Clearly they left out a word. Icing "is" the kicker when you make sugar cookies and know there's still something missing. #iwishthenflcouldspell
In spite of your horror at reading my glossary of confusing football terms, I present a few of my FAVORITE football foods for your culinary line of scrimmage!!!
Scoop and score: That moment when peel your bread dough out of the bowl in one handful after rising and it is perfect in every way. (see photos above for clarification.)
Failed pass attempt: What happens when I carelessly toss eggshells from a distance into the trash, because I'm too lazy to walk them over 3 more feet. No first down for me.
Completion percentage: How I rate the success of my souffle-making prowess if one doesn't fall when removed from the oven. Hint. Mine is rising steadily. Heheheh...
Direct snap: The sound made when you crack the wrong bone while cutting up a whole chicken. And the sound you make when your head explodes because now both legs have been ruined.
Field goal: The best green salad ever!!!
Hash marks: Duh...those little criss cross indentations I place across each peanut butter cookie before baking them.
And finally -- Icing the kicker: Clearly they left out a word. Icing "is" the kicker when you make sugar cookies and know there's still something missing. #iwishthenflcouldspell
In spite of your horror at reading my glossary of confusing football terms, I present a few of my FAVORITE football foods for your culinary line of scrimmage!!!
Artichoke Spinach Dip Bruschetta With Seared Sweet Pepper
Creamy and just a little heat, the addition of seared peppers makes it different and beautiful!
Click here to download printable version.
Click here to download printable version.
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1 small radius loaf of good French bread, sliced into quarter inch slices and toasted on each side under broiler
1 5.3 oz. container Greek yogurt
1 can small artichoke hearts, drained thoroughly, and chopped
1 C finely grated fresh Parmigiano-Reggiano cheese
2 heaping T mayonnaise
1/8 t thyme leaves
1/8 t rosemary leaves
½ t crushed red pepper flakes
½ C cooked spinach, all moisture pressed out, chopped
3 1/8” slices of white onion, diced small
Pepper
Juice from one lemon divided into 1 teaspoon and 2 teaspoons
1 large orange sweet pepper cut into long strips
1 T canola oil
Salt
1 T red wine vinegar
1/8 t allspice
1 5.3 oz. container Greek yogurt
1 can small artichoke hearts, drained thoroughly, and chopped
1 C finely grated fresh Parmigiano-Reggiano cheese
2 heaping T mayonnaise
1/8 t thyme leaves
1/8 t rosemary leaves
½ t crushed red pepper flakes
½ C cooked spinach, all moisture pressed out, chopped
3 1/8” slices of white onion, diced small
Pepper
Juice from one lemon divided into 1 teaspoon and 2 teaspoons
1 large orange sweet pepper cut into long strips
1 T canola oil
Salt
1 T red wine vinegar
1/8 t allspice
Toast bread, set aside. Preheat oven to 375 degrees.
In a large fry pan, heat the 1 T oil. Add the peppers and let sear on high heat. When there is charring on the peppers and they become a bit soft, add a bit of salt, and black pepper, then the lemon juice (first) and then the vinegar. Then sprinkle lightly with allspice. Let cook until lemon juice is reduced. Remove from pan and let cool in a bowl.
In another large bowl, combine yogurt, artichoke hearts, spinach, cheese, mayo, herbs, lemon juice, onion, red pepper flakes, and black pepper, (you don’t really need a lot of extra salt, as the parmesan cheese is salty, as are the chokes.) Add more mayo if it needs to be more moist. It should be VERY gooey and moist. Combine. Place all ingredients in a small casserole dish. Cook for 35 to 40 minutes, until edges are brown. Serve by spreading warm dip on bread and then topping with cool orange pepper slice.
In a large fry pan, heat the 1 T oil. Add the peppers and let sear on high heat. When there is charring on the peppers and they become a bit soft, add a bit of salt, and black pepper, then the lemon juice (first) and then the vinegar. Then sprinkle lightly with allspice. Let cook until lemon juice is reduced. Remove from pan and let cool in a bowl.
In another large bowl, combine yogurt, artichoke hearts, spinach, cheese, mayo, herbs, lemon juice, onion, red pepper flakes, and black pepper, (you don’t really need a lot of extra salt, as the parmesan cheese is salty, as are the chokes.) Add more mayo if it needs to be more moist. It should be VERY gooey and moist. Combine. Place all ingredients in a small casserole dish. Cook for 35 to 40 minutes, until edges are brown. Serve by spreading warm dip on bread and then topping with cool orange pepper slice.
Chicken Salad and Fig Wraps
Finger food gets elevated, and what could be quicker! Either home made or store-bought chicken salad in slathered on your favorite tortilla or wrap, add soft sliced figs, and for fun, a little honey and arugula. YUM.
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Goat Cheese Stuffed Baked Jalapeno Bites
Awww, they even have their own little handles! And handy they are. A simple vinaigrette with oil, lemon juice, salt pepper and mustard, along with fresh scallions and garlic are gently ladled on roasted jalapeno halves. Then stuff them with goat cheese, top with a cherry tomato, and dust with fresh thyme.
Take that to the end zone!
Take that to the end zone!
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Sausage Spinach Puff Pastry Wheels
Topped with Jalapeno Jelly
Easy as anything you'll ever make. If you can roll dough,
you'll have them watching you instead of the game!
Click here to download the printable version.
you'll have them watching you instead of the game!
Click here to download the printable version.
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½ lb. Jimmy Dean Hot Sausage, cooked and broken down (half the regular package)
½ C cooked chopped spinach, all water squeezed out. (I use the frozen kind. It is quicker.)
½ C 2% small curd cottage cheese
1/3 C fresh grated Parmesan Cheese
2 eggs, divided
½ t salt, ¼ t pepper
1 and 1/3 sheets of puff pastry
2 T flour
½ C warmed green jalapeno jelly
½ C cooked chopped spinach, all water squeezed out. (I use the frozen kind. It is quicker.)
½ C 2% small curd cottage cheese
1/3 C fresh grated Parmesan Cheese
2 eggs, divided
½ t salt, ¼ t pepper
1 and 1/3 sheets of puff pastry
2 T flour
½ C warmed green jalapeno jelly
Bring the puff pastry to room temperature, about 45 minutes thawing on counter. Thaw and use right away. Don’t want to thaw and then let it sit. While thawing, brown the sausage and set aside. Cook the spinach, drain, remove all moisture, set aside. (You can also use leftover cooked spinach and leftover cooked sausage. Just bring to room temperature. Then this is SUPER quick!) Mix the cottage cheese, 1 egg, salt and pepper, parmesan cheese. Then stir in the spinach to the cheese mixture and blend evenly.
Beat the second egg in a small bowl, set aside. Roll out the puff pastry, attaching 1/3 panel of the other puff pastry sheet to make the one sheet. Press seams so it won’t tear. Sprinkle with flour and roll it out to about 10% bigge,r or so that it is about 12 inches tall by 16-18 inches long. Spread the cheese spinach mixture atop the dough, spreading out to edges but leaving a 1.5” lip on each of the long sides for sealing and rolling. Then sprinkle with the cooked sausage. Starting from one end, carefully roll the whole thing lengthwise, meaning that the finished roll will be 12 inches long. When you get to the end, brush the inside width of the reveal with the egg wash, and seal well. Form carefully with your hands so everything is bound together but not squished. Cut into 1” wheels, using a sharp serrated knife for ease of cutting through the stubborn spinach. Should be 12 wheels.
Arrange on a large cookie sheet. Bake for 18 minutes or until golden brown on the bottom. Don’t overcook!
Serve atop a swirl of heated jalapeno jelly. Seriously, awesome!
Beat the second egg in a small bowl, set aside. Roll out the puff pastry, attaching 1/3 panel of the other puff pastry sheet to make the one sheet. Press seams so it won’t tear. Sprinkle with flour and roll it out to about 10% bigge,r or so that it is about 12 inches tall by 16-18 inches long. Spread the cheese spinach mixture atop the dough, spreading out to edges but leaving a 1.5” lip on each of the long sides for sealing and rolling. Then sprinkle with the cooked sausage. Starting from one end, carefully roll the whole thing lengthwise, meaning that the finished roll will be 12 inches long. When you get to the end, brush the inside width of the reveal with the egg wash, and seal well. Form carefully with your hands so everything is bound together but not squished. Cut into 1” wheels, using a sharp serrated knife for ease of cutting through the stubborn spinach. Should be 12 wheels.
Arrange on a large cookie sheet. Bake for 18 minutes or until golden brown on the bottom. Don’t overcook!
Serve atop a swirl of heated jalapeno jelly. Seriously, awesome!
It's been an incredibly long hiatus. Not from the kitchen, but from this place here, in front of my keyboard, writing down my musings about what feeding others means to me and sharing them with the universe.
I suppose we all have times in our lives when the rhythm of things is lost, or at the very least, suspended. We find ourselves, looking out the window to capture a quick view of the path ahead, only to find we're only on a completely different journey. Feeling that whatever distance we've traveled was wrong, we immediately get busy fixing it! But it wasn't wrong. No journey is wrong.
I suppose we all have times in our lives when the rhythm of things is lost, or at the very least, suspended. We find ourselves, looking out the window to capture a quick view of the path ahead, only to find we're only on a completely different journey. Feeling that whatever distance we've traveled was wrong, we immediately get busy fixing it! But it wasn't wrong. No journey is wrong.
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What we all need to remember that we're always traveling somewhere. No one is ever really still, or for that matter totally in control. And I want to be more present. I want to not feel bad that I haven't blogged in months. Instead, I want to focus on how fulfilled I am with beautiful food before me, and a sauce that is just waiting to be created quietly forming in my head. Happy with the fact that since my last post on November 6, I literally created another 30 or so recipes.
So now, at the peril of trying to create the perfect message, something that usually keeps me from finishing a message in a timely fashion, I will keep this short. Will this post include some photos of my food and a couple recipes? Of course. Will it stir your soul and transform you? That is up to you, I'm realizing. Mine is only to share whatever journey I'm currently experiencing, and always hoping that of where I am helps awaken something in you, I'm on the right path after all.
So now, at the peril of trying to create the perfect message, something that usually keeps me from finishing a message in a timely fashion, I will keep this short. Will this post include some photos of my food and a couple recipes? Of course. Will it stir your soul and transform you? That is up to you, I'm realizing. Mine is only to share whatever journey I'm currently experiencing, and always hoping that of where I am helps awaken something in you, I'm on the right path after all.
Quick Brownie Bites with Chocolate
Amaretto Buttercream Frosting
You've passed them a million times at the supermarket bakery and thought, "boy, this would make dessert fast." And you would be correct. The bling element, and the part that will not ruin your reputation for serving gorgeous food, is the generous dollop of frosting swirled on top of each of these chocolate gems. There is no recipe to download because the only secret is to add about a tablespoon of amaretto, 1 T of unsweetened chocolate powder, and a pinch of salt to your usual buttercream recipe. Yum.
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Chicken with Apple Bacon Gravy and White Turnips
Over Cardamom Rice Topped with Pea Shoot Salad and Chili Balsamic Vinaigrette
Serves 4 / Click here to download printable version
Of course I'm following the shortest recipe with the longest. But these flavors deserved to be shared. This recipe is so "me!" Sweet and savory and colorful, it celebrates fresh ingredients and traditional flavors. This one can be downloaded or review the recipe below.
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16 oz. chicken breast cut into 2 ½ inch chunks
2 small Fuji apples cut into thin slices
6 slices of thick cut bacon
½ C chicken stock
¼ C white wine such as Pinot Gris
¼ C white onion, chopped finely
2 C pea shoot micro greens
3 T julienned red pepper
2 T chili balsamic, such as Olive Crate brand
3 T plus 2 T mild olive oil such as Kores Olive Crate brand, divided
½ t coriander powder
½ t cardamom powder
Pinch of good cinnamon
Salt and pepper to taste
2 t corn starch mixed with ¼ C water
4 T butter
½ C jasmine rice and ¾ C water
2 small Fuji apples cut into thin slices
6 slices of thick cut bacon
½ C chicken stock
¼ C white wine such as Pinot Gris
¼ C white onion, chopped finely
2 C pea shoot micro greens
3 T julienned red pepper
2 T chili balsamic, such as Olive Crate brand
3 T plus 2 T mild olive oil such as Kores Olive Crate brand, divided
½ t coriander powder
½ t cardamom powder
Pinch of good cinnamon
Salt and pepper to taste
2 t corn starch mixed with ¼ C water
4 T butter
½ C jasmine rice and ¾ C water
Brown bacon, leave drippings in pan, chop bacon and set aside.
Slice apples and toss them with 1 T oil and set aside.
Thoroughly wash and trim the white turnips, cutting all but 1 ½ inches of the green off. Slice in half lengthwise, toss with 1 T oil, and generously season with salt and pepper. Place on baking sheet, dot with butter, bake in 425 degree F oven for 30 minutes.
Right before serving toss the pea shoots with the 2 T oil, chili balsamic, a little salt and pepper and the red pepper. Set aside for no more than 10 minutes.
Bring water, rice, cardamom, cinnamon and about ½ T salt to a boil, then cover, put over very low simmer and cook 10 minutes with burner on simmer and 10 minutes without heat. DO NOT remove lid. Keep lid on until you serve.
Pat chicken dry and set aside. Make sure meat is nearly at room temperature to insure even cooking. When ready, heat 1 T oil with the bacon drippings to very hot. Add the chicken lowering heat right away to medium high and sear on both sides. Remove chicken from pan and cover with foil. Deglaze pan with wine, let simmer for 2 minutes. Add the stock, the apples and about 1 to 1 ½ T salt and about 1 t pepper, along with coriander powder. Let simmer for about 3-4 minutes while apples soften. Then return the chicken to the pan, and let simmer for about 4 minutes or so until chick is done. Don’t overcook. Add the bacon, stirring in at the last. Add the slurry of cornstarch and water at the end to thicken sauce. Serve over the rice and top with the pea shoots, and arrange roasted turnips on the side.
©Recipe and Photo Copyright Camine Pappas, 2017. All rights reserved.
Slice apples and toss them with 1 T oil and set aside.
Thoroughly wash and trim the white turnips, cutting all but 1 ½ inches of the green off. Slice in half lengthwise, toss with 1 T oil, and generously season with salt and pepper. Place on baking sheet, dot with butter, bake in 425 degree F oven for 30 minutes.
Right before serving toss the pea shoots with the 2 T oil, chili balsamic, a little salt and pepper and the red pepper. Set aside for no more than 10 minutes.
Bring water, rice, cardamom, cinnamon and about ½ T salt to a boil, then cover, put over very low simmer and cook 10 minutes with burner on simmer and 10 minutes without heat. DO NOT remove lid. Keep lid on until you serve.
Pat chicken dry and set aside. Make sure meat is nearly at room temperature to insure even cooking. When ready, heat 1 T oil with the bacon drippings to very hot. Add the chicken lowering heat right away to medium high and sear on both sides. Remove chicken from pan and cover with foil. Deglaze pan with wine, let simmer for 2 minutes. Add the stock, the apples and about 1 to 1 ½ T salt and about 1 t pepper, along with coriander powder. Let simmer for about 3-4 minutes while apples soften. Then return the chicken to the pan, and let simmer for about 4 minutes or so until chick is done. Don’t overcook. Add the bacon, stirring in at the last. Add the slurry of cornstarch and water at the end to thicken sauce. Serve over the rice and top with the pea shoots, and arrange roasted turnips on the side.
©Recipe and Photo Copyright Camine Pappas, 2017. All rights reserved.
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Meet the Cook...
My name is Camine Pappas and I love to create beautiful and delicious food that anyone can make. My signature style centers around a love for combining things in a way you might not expect as I work to find a hidden combination of colors, textures and flavors from the things that are in my pantry and/or easy to obtain.
Want to get spontaneous with me? It's pretty exciting. Let's all find out what happens when, "I Feel Like Cooking."
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