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When God invented sugar it must have been a very good day. Even though we all consume larger quantities than we should, there is no question we would do anything to experience its rush of pleasure. We serve it at all the most important life events. Even the saying, "life is short, eat dessert first!" proves we would rather have sugar than almost any other food. We call loved ones, "sweetie." People who talk nice to us are "sugar coating it." And adding sugar to cocoa beans has literally changed the planet! Oh, sugar, sugar, sugar! I worship sugar! Which, I'm thinking, is why God probably kept it to himself for millennia.... no doubt leaked by the dark forces. Um, thank you dark forces? Oh dear...  The sugar beet and sugar cane are the two main sources of refined sugar production, which seems trivial. However sugar itself has become one of the key commodities of modern times. I actually grew up near a small town where there was a sugar beet factory. Constructed in 1903 in Garland Utah , the Utah Sugar Company was in operation until 1978. I will tell you. The smell from that plant is nothing like the sweet final product. Odd, eh? Want to know more? Here are some interesting facts published on sucrose.com about sugar: "It was the major expansion of the Arab peoples in the seventh century AD that led to a breaking of the secret. When they invaded Persia in 642 AD they found sugar cane being grown and learnt how sugar was made. As their expansion continued they established sugar production in other lands that they conquered including North Africa and Spain. However, it is thought that cane sugar was first used by man in Polynesia from where it spread to India. In 510 BC the Emperor Darius of what was then Persia invaded India where he found "the reed which gives honey without bees". The secret of cane sugar, as with many other of man's discoveries, was kept a closely guarded secret whilst the finished product was exported for a rich profit."
Let's talk about some of my latest sugary treats. They have produced so many happy tummies so it is hard for me to think about being a perpetrator of dark arts. Really, how could a candy sprinkle be evil? It turns out we do need to be a bit mindful of the stuff. The Huffington Post has published a very interesting article explaining what happens when we become sugar addicts. It is worth the read. I find that between the lines the logic lies in understanding that we must have balance. And that a lot of our sugar and other unhealthy items are found in processed foods. I work very hard to avoid a processed food diet and find that if you eat naturally you can probably imbibe responsibly without too much harm... But I will let you decide with every, delicious, crystallized, sparkling, happy bite... RECIPE: Quick Watermelon Ice Cream
 6-7 C of ripe watermelon, cut into chunks 1 C sweetened condensed milk Dash of salt Place watermelon chunks on parchment paper on baking sheet. Freeze for 4 hours. Then take watermelon and put into a food processor. Process until smaller chunks. Add the sweetened condensed milk and the salt. Blend until very creamy. Pour into a dish and smooth out top. Cover with cling film. Return to freezer for 3-4 hours until firm. Serve! Recipe inspired by several online posts. RECIPE: Chai Bread Pudding |
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3 ripe nectarines sliced into 24 crescents and tossed in 1 T white sugar
8 pieces of white bread cubed and toasted
5 large eggs
1 C heavy cream
2 t vanilla extract
1/3 C sugar
1/8 t ground cloves
½ t cinnamon
½ t ground cardamom
1/8 C chopped candied ginger divided 6 ways
Butter for greasing large muffin tins
Dash of salt
Sea salt to garnish
MOCK ANGLAIS SAUCE:
½ C sweetened condensed milk
3-4 T whole milk
3 T lemon curd
8 pieces of white bread cubed and toasted
5 large eggs
1 C heavy cream
2 t vanilla extract
1/3 C sugar
1/8 t ground cloves
½ t cinnamon
½ t ground cardamom
1/8 C chopped candied ginger divided 6 ways
Butter for greasing large muffin tins
Dash of salt
Sea salt to garnish
MOCK ANGLAIS SAUCE:
½ C sweetened condensed milk
3-4 T whole milk
3 T lemon curd
Make the mock crème anglais and set aside.
Grease an oversized muffin tin generously with butter (6 muffin openings). Divide toasted bread evenly among 6 muffin openings until the stack is a bit above the top of the rim. Sprinkle with the chopped candied ginger. Thoroughly mix the eggs, cream, vanilla, spices, and dash of salt. Pour over the bread dividing evenly among all puddings. Gently press down the bread so it all touches the egg mixture. Let it soak for about an hour on the counter, or not more than 3 hours in the fridge. Be sure to bring to room temperature before cooking. Arrange the sugared slices nicely on top of the bread puddings.
Preheat oven to 375 degrees F. Bake for 20-22 minutes or until puffed and golden brown. Remove from oven and place pan on a rack. Let cool for about 10 minutes. Remove each personal bread pudding and serve with the sauce poured over the top. Can be refrigerated and then reheated in the micro. Keep sauce refrigerated.
Note: Can do in a baking dish, but check center to make sure it’s done.
Grease an oversized muffin tin generously with butter (6 muffin openings). Divide toasted bread evenly among 6 muffin openings until the stack is a bit above the top of the rim. Sprinkle with the chopped candied ginger. Thoroughly mix the eggs, cream, vanilla, spices, and dash of salt. Pour over the bread dividing evenly among all puddings. Gently press down the bread so it all touches the egg mixture. Let it soak for about an hour on the counter, or not more than 3 hours in the fridge. Be sure to bring to room temperature before cooking. Arrange the sugared slices nicely on top of the bread puddings.
Preheat oven to 375 degrees F. Bake for 20-22 minutes or until puffed and golden brown. Remove from oven and place pan on a rack. Let cool for about 10 minutes. Remove each personal bread pudding and serve with the sauce poured over the top. Can be refrigerated and then reheated in the micro. Keep sauce refrigerated.
Note: Can do in a baking dish, but check center to make sure it’s done.
RECIPE: Easy White Chocolate Cranberry Fudge
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3 ¾ C white chocolate chips (24 oz.)
14 oz. can sweetened condensed milk
1 t vanilla (I added 2 t)
1 ¼ C craisins
Pinch of salt (I also sprinkled kosher salt on top of the fudge at the end.)
14 oz. can sweetened condensed milk
1 t vanilla (I added 2 t)
1 ¼ C craisins
Pinch of salt (I also sprinkled kosher salt on top of the fudge at the end.)
Line a square baking pan with parchment paper. I used an 8” X 8” pan. The place white chocolate chips in a large bowl with the condensed milk and microwave on high for 1 minute. Stir. If needed, add about another 20-25 seconds, being careful not to overhead. Stir patiently until the chocolate is smooth and melted. Add the vanilla and the pinch of salt and quickly pour into the lined pan. Spread evenly. Can cool in fridge or on countertop until room temperature. Can freeze or store in fridge. Sprinkle with a bit more of the sea salt on top. Serve in small 1 inch squares!
©Photos Copyright Camine Pappas, 2019. All rights reserved.
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For some reason, the thought of a spreadsheet filled with numbers makes me a bit queasy. I am always compiling and totaling my expenses and income for the year at the very LAST minute. <Insert image of husband with hands clenched, approaching my neck to wring it.> I mean, it's not like I, or anyone else look forward to taxes each year. The date is not circled on my calendar with hearts all around it. But I rationalize my procrastination in the most twisted way finding bizarre activities to replace completing my 1040 or Schedule C. I would ask you to indulge me when I say that I think putting an apron on is also an activity that falls into that "sorry, I can't count right now..." category. Right?
It's funny, really, because when I cook I appear to be quite a mathematician. My 'mis en place' looks similar to the vertical columns of my ignored spread sheet: Straight and tidy. Yet I still would rather be splattered with sauce than splayed out with a calculator in hand.
I see you nodding your head in agreement. So let's continue with FOOD! (For those shaking your heads "no," and linking arms with my frustrated husband, NO dinner for you.) :)
I will attempt to mitigate my folly by presenting you with several recipes that prove salivating is the perfect way to side-track your Federal duties. Let's take a look:
It's funny, really, because when I cook I appear to be quite a mathematician. My 'mis en place' looks similar to the vertical columns of my ignored spread sheet: Straight and tidy. Yet I still would rather be splattered with sauce than splayed out with a calculator in hand.
I see you nodding your head in agreement. So let's continue with FOOD! (For those shaking your heads "no," and linking arms with my frustrated husband, NO dinner for you.) :)
I will attempt to mitigate my folly by presenting you with several recipes that prove salivating is the perfect way to side-track your Federal duties. Let's take a look:
Brown Sugar Moroccan Salmon with Sautéed
Apple and Cucumber Relish
Sautéeing cucumbers and apples in butter with just the right other ingredients yields a soft and sweet backdrop for the tangy flavors of this simple relish.
Mounded atop a perfect salmon filet only makes it all the better. Made for a girlfriend's evening I was told this was one of their all time Camine favorites.
Mounded atop a perfect salmon filet only makes it all the better. Made for a girlfriend's evening I was told this was one of their all time Camine favorites.
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2 6 oz. salmon filets, skin removed, patted dry
2 small Fuji apples sliced into 1 inch square pieces or your choice of shape
1/3 English cucumber, halved then sliced into 1/8” slices
1/8 C slices of sweet white onion
2 large garlic cloves sliced thin
3 fresh basil leaves julienned
2 t fresh ginger minced or chopped finely
Handful fresh Italian parsley leaves chopped
1/3 C light packed light brown sugar divided
2 t Moroccan spice rub
3 T butter
1 T light oil
2 t kosher salt, 1 t black pepper for seasoning
1 C jasmine rice, cooked
1 C Spring greens for presentation
2 small Fuji apples sliced into 1 inch square pieces or your choice of shape
1/3 English cucumber, halved then sliced into 1/8” slices
1/8 C slices of sweet white onion
2 large garlic cloves sliced thin
3 fresh basil leaves julienned
2 t fresh ginger minced or chopped finely
Handful fresh Italian parsley leaves chopped
1/3 C light packed light brown sugar divided
2 t Moroccan spice rub
3 T butter
1 T light oil
2 t kosher salt, 1 t black pepper for seasoning
1 C jasmine rice, cooked
1 C Spring greens for presentation
Rub 1 T of the light oil on the salmon filets, then rub with half the brown sugar, and rub with the Moroccan seasoning. Place in small baking dish (with a bit of oil on the bottom,) allowing filets to be about 1 inch apart. Preheat oven to 400 degrees F. Place salmon in hot oven. Bake until salmon is done, about 12 minutes.
In a large saucepan, melt the butter. Add the apple and cucumber mixture and sauté until apples are soft, about 6-7 minutes. Put lid on keep warm until filets are cooked.
Plate by putting spring green dressed with a little red wine vinegar on plate, nestle cooked rice next to it. Top with cooked salmon and top with the apple relish mixture. Garnish with fresh parsley. Serve!
In a large saucepan, melt the butter. Add the apple and cucumber mixture and sauté until apples are soft, about 6-7 minutes. Put lid on keep warm until filets are cooked.
Plate by putting spring green dressed with a little red wine vinegar on plate, nestle cooked rice next to it. Top with cooked salmon and top with the apple relish mixture. Garnish with fresh parsley. Serve!
RECIPE: Bacon Wrapped Ricotta and Spinach Stuffed Chicken Breasts
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6 complete boneless skinless breasts, cut in half and pounded out thin
1 15 oz. container full fat ricotta cheese
½ C grated parmigiana reggiano cheese + more for sprinkling on top
1 large egg
½ C chopped flat leaf Italian parsley
1 10 oz package frozen spinach
2 large cloves garlic, chopped finely
¼ C white onion chopped finely
¼ C good olive oil, divided
Kosher salt and black pepper to taste
12 thin slices of bacon
1 15 oz. container full fat ricotta cheese
½ C grated parmigiana reggiano cheese + more for sprinkling on top
1 large egg
½ C chopped flat leaf Italian parsley
1 10 oz package frozen spinach
2 large cloves garlic, chopped finely
¼ C white onion chopped finely
¼ C good olive oil, divided
Kosher salt and black pepper to taste
12 thin slices of bacon
Preheat oven to 375 degrees F. Spread a bit of olive oil on the bottom of a baking dish large enough to hold the 12 stuffed breasts easily. Empty the spinach into boiling water and reduce heat to simmering, breaking up the spinach just until thawed and hot. Drain, push spinach through sieve to remove all water, then wrap in paper towel and squeeze hard to remove all the rest of the water. Add the spinach to a bowl and add the ricotta, grated cheese, egg, garlic, onion, half the parsley and about 1 t kosher salt and ½ t black pepper. Combine well. Set aside.
Lay out each pounded piece of chicken. Place two heaping tablespoons of the mixture in the center and wrap over each edge of the chicken until closed and it becomes round. Rub with a bit of the oil. Then tightly wrap each with a slice of the bacon, overlapping so that the fat from the bacon seals the circle tightly. Place seam side down in dish. Sprinkle with a little more grated cheese, some parsley, and a bit of black pepper. When all breasts have been stuffed and wrapped and place in baking dish, bake in oven for about 30 minutes, or until chicken is 140 degrees. Can use the broiler for the last few minutes to brown and crisp the bacon. Remove from oven and serve immediately.
Lay out each pounded piece of chicken. Place two heaping tablespoons of the mixture in the center and wrap over each edge of the chicken until closed and it becomes round. Rub with a bit of the oil. Then tightly wrap each with a slice of the bacon, overlapping so that the fat from the bacon seals the circle tightly. Place seam side down in dish. Sprinkle with a little more grated cheese, some parsley, and a bit of black pepper. When all breasts have been stuffed and wrapped and place in baking dish, bake in oven for about 30 minutes, or until chicken is 140 degrees. Can use the broiler for the last few minutes to brown and crisp the bacon. Remove from oven and serve immediately.
RECIPE: The BEST Meatloaf,
with a Plum Port Reduction Sauce
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2 lbs. 92% ground sirloin
½ C chopped sweet white onion
½ C golden raisins
3/8 C plain bread crumbs
1 large clove of garlic minced
1 large egg
2 T chopped flat leaf parsley
1 ½ t kosher salt ½ t black pepper (to taste)
2 T heavy cream
1 ½ t Froelich’s Marrakesh Mix (or one of your favorite spice blends. This one is proprietary and tastes like Chinese 5 Spice meet Greek Blend.)
½ C chopped sweet white onion
½ C golden raisins
3/8 C plain bread crumbs
1 large clove of garlic minced
1 large egg
2 T chopped flat leaf parsley
1 ½ t kosher salt ½ t black pepper (to taste)
2 T heavy cream
1 ½ t Froelich’s Marrakesh Mix (or one of your favorite spice blends. This one is proprietary and tastes like Chinese 5 Spice meet Greek Blend.)
Mix all. Form into a long brick and place formed meatloaf on a foil lined baking pan. Bake for 40 minutes at 375 degrees F.
SAUCE:
1 C Port Wine
3 T good quality Balsamic Vinegar
2 t red wine vinegar
½ t salt
¾ C chopped soft prunes
2 T butter
Simmer the wine, and the vinegars on medium high until it has reduced by half and coats the back of a spoon. Add the prunes and let gently simmer for about 5 minutes. Add the butter, stir, and serve over meatloaf.
1 C Port Wine
3 T good quality Balsamic Vinegar
2 t red wine vinegar
½ t salt
¾ C chopped soft prunes
2 T butter
Simmer the wine, and the vinegars on medium high until it has reduced by half and coats the back of a spoon. Add the prunes and let gently simmer for about 5 minutes. Add the butter, stir, and serve over meatloaf.
Life. Revelation. Expectation. Disappointment. Fulfillment. Tears. Inspiration. Reality. Peace. Torture. Clarity. Love. These are some of the words I think of. I find they go hand in hand with each moment that fills the days we are given. They are alive, rhythmically shifting beneath a cover of organization, planning, and perceived control. The kind of control we all believe we have. And yet every bit of life is fragile beyond comprehension.
That's why memories and the moment are so profound. What will we make of life and the time we have left?
That's why memories and the moment are so profound. What will we make of life and the time we have left?
My mother's FIRST set of measuring spoons and the NEW keepsake she gave to me for my birthday.
I was once asked if I had a “sense” of how many years I would live. Whether it is naïve or not, I have always believed it would be at least 100 years. It is a reasonable assumption since the life span of dozens on my ancestors has been well over the age of 90 over the last 300 hundred years. So after turning 60 this year, I can expect 40 more years of “life.”
What can I do to make it what I want it?
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These 3 salads + 9 more recipes below = twelve mouth-watering downloads!
Ask a physicist about control. It is the most false claim of all. Called the “Observer Effect.” In physics, the observer effect is the theory that simply observing a situation or phenomenon necessarily changes that phenomenon.
Let me explain using a food metaphor: I want to see how my cake is faring during a bake. I open the oven door and … boom! I have changed the environment. So to discover what the cake was at the time I was curious is impossible, since I opened the oven door and shifted everything. But then, that's part of the dance, yes?
I have always said that food and your interaction with it is THE metaphor for life. Like a successful soufflé, you only know elation the second you take it out of the oven. And you only get to enjoy the show for about 5 minutes. Then, all of that work begins to deflate into a cavern of lost excitement leaving only the exquisiteness of the memory. So you better enjoy the moment.
Let me explain using a food metaphor: I want to see how my cake is faring during a bake. I open the oven door and … boom! I have changed the environment. So to discover what the cake was at the time I was curious is impossible, since I opened the oven door and shifted everything. But then, that's part of the dance, yes?
I have always said that food and your interaction with it is THE metaphor for life. Like a successful soufflé, you only know elation the second you take it out of the oven. And you only get to enjoy the show for about 5 minutes. Then, all of that work begins to deflate into a cavern of lost excitement leaving only the exquisiteness of the memory. So you better enjoy the moment.
I find that the way I cook changes from day to day, month to month, and circumstance to circumstance. We have moved twice since I started this blog. So my comfort zone of oven, lighting, and surroundings has changed drastically. The size of my kitchen has changed. My health has changed. And my countertop space has shrunken. This last year I have done more recipe development but less posting. More refining of technique but less concentration on hashtags or followers.
But that doesn’t matter. I still have a passion for all of it. I still feel like I can answer all of life’s questions during cooking. And I have been able to have so many, many, many more new friends around my table to nourish. And that makes life perfect for me.
But that doesn’t matter. I still have a passion for all of it. I still feel like I can answer all of life’s questions during cooking. And I have been able to have so many, many, many more new friends around my table to nourish. And that makes life perfect for me.
Philosophy lesson is over. Now it is time to browse through and enjoy TWELVE, yes that is TWELVE new recipes. Lots of comfort food with my twist, a tasty side dish, several salads, and one terrific dessert.
#1 RECIPE: Slow Cooker Citrus Carnitas Burritos
My husbands' eyes always light up when he smells the pork slowly simmering in the crock pot since he knows his favorite burritos are on their way. The addition of lime and orange provide the perfect backdrop for cheese, and enchilada sauce, along with a cold margarita!
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3 lbs. pork shoulder roast trimmed and cut into large chunks about 3” around
About 3 C organic apple cider*
2 clementines (can use small oranges) quartered
1 lime quartered
1 lime sliced for garnish
1/3 c large diced sweet onion
4 medium cloves garlic rough chopped
2 t kosher salt
1 t black pepper
1/2 t coriander
1/2 t good paprika
1/2 t ground cumin
1/2 t cayenne pepper
2-3 T oil
1 small can Old El Paso Enchilada Sauce
1 C cheddar cheese grated
Handful fresh chopped cilantro
6 small flour tortillas slightly warmed
About 3 C organic apple cider*
2 clementines (can use small oranges) quartered
1 lime quartered
1 lime sliced for garnish
1/3 c large diced sweet onion
4 medium cloves garlic rough chopped
2 t kosher salt
1 t black pepper
1/2 t coriander
1/2 t good paprika
1/2 t ground cumin
1/2 t cayenne pepper
2-3 T oil
1 small can Old El Paso Enchilada Sauce
1 C cheddar cheese grated
Handful fresh chopped cilantro
6 small flour tortillas slightly warmed
Place meat, onion, citrus, and seasonings in slow cooker (Crock Pot). Toss all with a little oil to cover.
Cover with organic apple cider up to a level just below ingredients but not totally covering. Cook on low 7 hours. When done remove citrus, take out meat reserving juice and shred meat with fork. Put shredded meat back in juices. Heat small can of Old El Paso red enchilada sauce.
To assemble place large amount of shredded meat in center of tortilla. (Use tongs to remove meat and let it drip so meat isn’t full of juice. Ladle several T of heated red sauce on top of meat. Roll up. Put more enchilada sauce on top, then top with extra sharp cheddar cheese. Put under broiler until bubbly. Serve with a slice of lime and cilantro.
Cover with organic apple cider up to a level just below ingredients but not totally covering. Cook on low 7 hours. When done remove citrus, take out meat reserving juice and shred meat with fork. Put shredded meat back in juices. Heat small can of Old El Paso red enchilada sauce.
To assemble place large amount of shredded meat in center of tortilla. (Use tongs to remove meat and let it drip so meat isn’t full of juice. Ladle several T of heated red sauce on top of meat. Roll up. Put more enchilada sauce on top, then top with extra sharp cheddar cheese. Put under broiler until bubbly. Serve with a slice of lime and cilantro.
#2 RECIPE: Baked Pineapple Chicken Meatballs
With Mint Lemon Yogurt Sauce
No pictures for this one. WAAAHHH!!! I hope you will still give them a try!
I made these as a buffet item for a girl's night in. They're easy to assemble, bake, and eat, and are great as leftovers the next day. You'll find so many uses for these sweet and savory gems!
I made these as a buffet item for a girl's night in. They're easy to assemble, bake, and eat, and are great as leftovers the next day. You'll find so many uses for these sweet and savory gems!
2 lbs. ground chicken
1 large egg
2 T plain bread crumbs
2 t or more kosher salt (don’t skimp! Chicken is bland without enough salt!)
1 t black pepper
1 small 8 oz. can crushed pineapple, pushed through a sieve until all moisture is gone.
¼ heaping C of golden raisins
3 T fresh flat leaf parsley chopped
3 T oil for greasing pan and brushing on top
4 oz. Greek yogurt
1 large garlic clove finely chopped
2 t finely chopped fresh mint
2 T fresh squeezed lemon juice
A few turns of fresh cracked black pepper
1 large egg
2 T plain bread crumbs
2 t or more kosher salt (don’t skimp! Chicken is bland without enough salt!)
1 t black pepper
1 small 8 oz. can crushed pineapple, pushed through a sieve until all moisture is gone.
¼ heaping C of golden raisins
3 T fresh flat leaf parsley chopped
3 T oil for greasing pan and brushing on top
4 oz. Greek yogurt
1 large garlic clove finely chopped
2 t finely chopped fresh mint
2 T fresh squeezed lemon juice
A few turns of fresh cracked black pepper
Use the ground chicken when cold. Combine chicken through parsley in a bowl and blend well. (You will have about 1/3 the volume of pineapple after getting rid of all the moisture!) Grease a large rectangular baking dish. Form the chicken into large balls about 2” square. Arrange on pan with the balls just touching but not pushed up against one another. Brush the top of each with a little light oil. I used canola.*
Bake in a 375 degree F oven for about 20-25 minutes. Do NOT overbake.
In a small bowl combine the yogurt, lemon, garlic, mint, and pepper. Mix well and serve alongside meatballs.
*Let sit until about room temperature, for about 45 minutes before baking. Cold makes it easier to form balls, warm makes it easier to cook meatballs evenly.
Bake in a 375 degree F oven for about 20-25 minutes. Do NOT overbake.
In a small bowl combine the yogurt, lemon, garlic, mint, and pepper. Mix well and serve alongside meatballs.
*Let sit until about room temperature, for about 45 minutes before baking. Cold makes it easier to form balls, warm makes it easier to cook meatballs evenly.
#3 Zucchini Lasagna with Fragrant Meat Sauce
over Creamy Lemon Zest Rice
The downside is I didn't capture great photos of the final presentation, but I did get great shots of this amazing meat sauce. It will be a new favorite lasagna recipe, I promise. With loads of fresh oregano, and a hint of other flavors, you won't miss the noodles or the cheese.
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1 lb. 90% lean ground beef
1 very large and wide zucchini sliced lengthwise into thin strips
1 28 oz. can whole San Marzano tomatoes
1/3 C chopped red onion
1/3 C chopped red pepper
1-2 large cloves of garlic chopped finely
Handful of fresh oregano leaves rough chopped
2 T chopped fresh flat leaf parsley
1 t paprika
3 T half and half
2 t kosher salt ½ t cracked black pepper (to taste)
½ C + grated parmigiana reggiano cheese
Water and corn starch for thickening
A bit of light oil for greasing baking dish.
1 very large and wide zucchini sliced lengthwise into thin strips
1 28 oz. can whole San Marzano tomatoes
1/3 C chopped red onion
1/3 C chopped red pepper
1-2 large cloves of garlic chopped finely
Handful of fresh oregano leaves rough chopped
2 T chopped fresh flat leaf parsley
1 t paprika
3 T half and half
2 t kosher salt ½ t cracked black pepper (to taste)
½ C + grated parmigiana reggiano cheese
Water and corn starch for thickening
A bit of light oil for greasing baking dish.
Cut zucchini strips, cover with a moist paper towel and set aside.
In a large saucepan add the meat, paprika, the onion, and the red pepper. Season with a little salt and pepper. Break up the meat a little and let brown on medium high until onions are soft. Open the can of tomatoes and empty into large bowl. Using your hands squeeze the tomatoes until broken up in the liquid. Then add the tomatoes to the pan. Stir to incorporate and return to a simmer. Then add the fresh oregano, 1 T chopped parsley, and the chopped garlic. Cover and let simmer for 45 lovely, fragrant, my-kitchen-smells-amazing minutes.
Remove lid, and take pan off heat. Then stir in the cornstarch dissolved in water, adding a little at a time, until it thickens and isn’t runny. Then return to heat and add the cream stirring well. Turn heat off and cover. Begin assembling by layering half the zucchini strips on the bottom of a medium sized baking dish, overlapping each one. Then add half the meat mixture. Cover the meat with the last strips of zucchini, layering again, then cover with the rest of the meat sauce. Sprinkle with the grated parmesan. Be generous with the cheese! Bake in a 400 degree F oven for about 20 minutes or until everything is bubbling well. Remove, let sit for about 5 minutes. Cut and serve over my lemon zest creamy rice.* Garnish with the remaining 1 T parsley.
*Lemon zest rice: Cook 1 C jasmine rice as directed. When cooked add 3 T heavy cream, the juice of one lemon, the zest of one lemon, a bit of salt and pepper and stir.
In a large saucepan add the meat, paprika, the onion, and the red pepper. Season with a little salt and pepper. Break up the meat a little and let brown on medium high until onions are soft. Open the can of tomatoes and empty into large bowl. Using your hands squeeze the tomatoes until broken up in the liquid. Then add the tomatoes to the pan. Stir to incorporate and return to a simmer. Then add the fresh oregano, 1 T chopped parsley, and the chopped garlic. Cover and let simmer for 45 lovely, fragrant, my-kitchen-smells-amazing minutes.
Remove lid, and take pan off heat. Then stir in the cornstarch dissolved in water, adding a little at a time, until it thickens and isn’t runny. Then return to heat and add the cream stirring well. Turn heat off and cover. Begin assembling by layering half the zucchini strips on the bottom of a medium sized baking dish, overlapping each one. Then add half the meat mixture. Cover the meat with the last strips of zucchini, layering again, then cover with the rest of the meat sauce. Sprinkle with the grated parmesan. Be generous with the cheese! Bake in a 400 degree F oven for about 20 minutes or until everything is bubbling well. Remove, let sit for about 5 minutes. Cut and serve over my lemon zest creamy rice.* Garnish with the remaining 1 T parsley.
*Lemon zest rice: Cook 1 C jasmine rice as directed. When cooked add 3 T heavy cream, the juice of one lemon, the zest of one lemon, a bit of salt and pepper and stir.
#4 RECIPE: Tender Beef Shepherd's Pie
with Fennel and Sweet Potatoes
Inspired by several versions seen on the Internet, I of course put my own savvy twist on this with heirloom tomatoes, fresh herbs, a fresh and intensely flavored sauce, and a little fennel. I totally dig it this way. Not sure I will make it with anything other than sweet taters again!
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1 ½ lbs. stew meat cut into ¾ inch chunks patted dry and brought to room temperature
½ large stalk fennel chopped into ¼ inch chunks
1 shallot, about 2 ½ inches long, chopped into large chunks
2 T light oil
2 garlic cloves finely chopped
1 ½ C dark red small heirloom tomatoes cut in half or you can use cherry tomatoes
½ C beef broth
¼ C fruity red wine
½ C smooth tomato sauce, unseasoned
1 t good paprika
1-2 t of kosher salt and 1 t black pepper (To taste. It will depend upon the seasoning of the beef broth so be sure and taste it!)
3 T corn starch dissolved in a little water
Large stalk of rosemary
2-3 large sweet potatoes, peeled and cut into 2 inch chunks
¼ C heavy cream
4 T salted butter
Extra kosher salt for potatoes
½ t of a good quality light and complex curry powder
Handful of chopped Italian leaf parsley for garnish
½ large stalk fennel chopped into ¼ inch chunks
1 shallot, about 2 ½ inches long, chopped into large chunks
2 T light oil
2 garlic cloves finely chopped
1 ½ C dark red small heirloom tomatoes cut in half or you can use cherry tomatoes
½ C beef broth
¼ C fruity red wine
½ C smooth tomato sauce, unseasoned
1 t good paprika
1-2 t of kosher salt and 1 t black pepper (To taste. It will depend upon the seasoning of the beef broth so be sure and taste it!)
3 T corn starch dissolved in a little water
Large stalk of rosemary
2-3 large sweet potatoes, peeled and cut into 2 inch chunks
¼ C heavy cream
4 T salted butter
Extra kosher salt for potatoes
½ t of a good quality light and complex curry powder
Handful of chopped Italian leaf parsley for garnish
Bring oil to hot in a large
sauté pan and add shallot, fennel, tomatoes, and beef. Sprinkle with salt and
pepper. Cook until onions are transparent, about 4 minutes. Add the wine,
stock, and tomato sauce, and garlic, and nestle in the rosemary stalk and mix
all together. Cook covered on a low simmer for 1 hour.
While beef is simmering, boil sweet potatoes covered in water until soft. Drain, add the cream, butter, salt, and curry. Blend with a hand mixer until smooth. Set aside with lid on but no need to keep burner on. After the hour, remove lid on beef and mix and remove from heat, then stir in the cornstarch mixed with water and thicken beef mixture until it resembles gravy consistency.
Pour all of the meat mixture in a glass baking dish with high sides, about 8 by 12 inches, and spread until covering the bottom evenly. Then carefully spread the top with the mashed sweet potatoes. Sprinkle with a little of the parsley. Bake in a 350 degree F oven for about 20 minutes until bubbling and hot throughout. Serve with another flourish of parsley!
While beef is simmering, boil sweet potatoes covered in water until soft. Drain, add the cream, butter, salt, and curry. Blend with a hand mixer until smooth. Set aside with lid on but no need to keep burner on. After the hour, remove lid on beef and mix and remove from heat, then stir in the cornstarch mixed with water and thicken beef mixture until it resembles gravy consistency.
Pour all of the meat mixture in a glass baking dish with high sides, about 8 by 12 inches, and spread until covering the bottom evenly. Then carefully spread the top with the mashed sweet potatoes. Sprinkle with a little of the parsley. Bake in a 350 degree F oven for about 20 minutes until bubbling and hot throughout. Serve with another flourish of parsley!
#5 RECIPE: Apricot Orange and Ginger Glazed Mahi
Cutting out each orange segment makes it really so much better. Looks elegant and easier to eat. It doesn't take long! This was the perfect way to set off the meaty and sweet flavors of Mahi. I served it with butter sauteed fennel and zucchini.
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4 6 oz. Mahi
steaks
½ C Apricot Jam
2 small to medium navel oranges peeled and sections neatly cut out
2 t fresh ginger chopped finely
1 generous T of rice wine vinegar
1 ½ t kosher salt
½ t black pepper
2 T oil
Large handful fresh cilantro chopped
½ C Apricot Jam
2 small to medium navel oranges peeled and sections neatly cut out
2 t fresh ginger chopped finely
1 generous T of rice wine vinegar
1 ½ t kosher salt
½ t black pepper
2 T oil
Large handful fresh cilantro chopped
In a small bowl combine the jam,
oranges, ginger, and vinegar. Mix well. Rub a bit of the oil around the bottom
and walls of a medium sized baking dish just large enough so that the Mahi can
be placed about 1 inch apart. Then take the remaining oil and rub on the Mahi.
Sprinkle with salt and pepper on both sides. Arrange in the baking dish. Ladle
the apricot mixture on top, taking care to keep some of the orange sections on
the top. Bake at 400 degrees F for about 15 minutes or until steaks are done.
Remove from oven and serve with your choice of side dish.
#6 RECIPE: Zesty Ginger BBQ Baked Chicken
with Rosemary Roasted Parnsips
This has gt to be the swankiest chicken and fries, ever. Rich, tangy, cool, hot, and fresh. I served it with a simple tomato and English cucumber salad tossed with a splash of red wine vinegar, light oil, fresh cilantro , and salt and pepper.
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4 boneless and skinless chicken thighs patted dry
Oil to moisten
½ C ketchup
3 T good quality balsamic vinegar
1 very large clove garlic chopped finely
1 heaping T candied ginger chopped finely
1 t salt, ½ t cracked black pepper
Oil to moisten
½ C ketchup
3 T good quality balsamic vinegar
1 very large clove garlic chopped finely
1 heaping T candied ginger chopped finely
1 t salt, ½ t cracked black pepper
Preheat oven to 375 degrees F. Rub a little oil all over the chicken. Mix the rest of the ingredients and toss the chicken in the zesty BBQ sauce. Place in baking dish with about 1 inch between each thigh. Slather the top of each thigh with the rest of the sauce. Bake for about 20-25 minutes until meat is 170 degrees inside; cooked by not dry.
Serve with parsnips tossed with oil, salt and pepper, and fresh chopped rosemary leaves baked on a baking sheet at 425 degrees F for about 20 minutes.
Serve with parsnips tossed with oil, salt and pepper, and fresh chopped rosemary leaves baked on a baking sheet at 425 degrees F for about 20 minutes.
#7 RECIPE: Salmon Florentine
Although you can serve this with any side dish from rice to lentils, I paired it with boiled Yukon gold potatoes and fennel mashed with some butter, cream, and lemon. Then served it as a beautiful round mound with rosemary tossed cherry tomatoes.
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4 6 oz. salmon filets, skin on, patted dry
1 t kosher salt, ½ t black pepper
2 T light oil such as grape seed (High smoke point)
8 C fresh spinach leaves
Squeeze of fresh lemon juice
½ t fresh lemon zest
2 T mayonnaise
3 T grated Parmesan
¼ t ground coriander
1/3 T ground ginger
1 t kosher salt, ½ t black pepper
2 T light oil such as grape seed (High smoke point)
8 C fresh spinach leaves
Squeeze of fresh lemon juice
½ t fresh lemon zest
2 T mayonnaise
3 T grated Parmesan
¼ t ground coriander
1/3 T ground ginger
Wilt spinach in a large pan with a drop or so of water. Remove and place in colander. When cool, after about 10 minutes, begin squeezing out ALL THE WATER. I begin by squeezing in my palms, then pushing it against the sieve, then wrapping it in a paper towel and squeezing several times. You end up with about 3/4 C of beautifully green and fresh spinach. In that same bowl add the mayo, lemon zest and juice, cheese, spices, and a bit of salt and pepper. Mix and set aside.
Rub a bit of oil on the salmon filets and a bit of kosher salt. Heat the oil in a pan until hot. Place the salmon, skin side down in the oil and sear until the skin is crispy and you begin to see the fish turn opaque about 1/3 of the way up from the bottom. Then flip the salmon over and sear on the other side. Be sure and regulate the temperature of the oil so that it doesn’t smoke and burn the fish, but maintains a sizzle. When you see just a small thin layer of pink in the middle and everything else is opaque, gently spoon the spinach mixture over the top of the filet. You can invert the fish again to top the non-skin side with the Florentine, or do as I did and put on top of the crispy skin. YUM. Cover with a lid, turn to low, and let it steam and continue to cook for about another 3 minutes.
Remove and serve with your favorite sides! Can squeeze a bit of lemon on the top for serving if desired.
Rub a bit of oil on the salmon filets and a bit of kosher salt. Heat the oil in a pan until hot. Place the salmon, skin side down in the oil and sear until the skin is crispy and you begin to see the fish turn opaque about 1/3 of the way up from the bottom. Then flip the salmon over and sear on the other side. Be sure and regulate the temperature of the oil so that it doesn’t smoke and burn the fish, but maintains a sizzle. When you see just a small thin layer of pink in the middle and everything else is opaque, gently spoon the spinach mixture over the top of the filet. You can invert the fish again to top the non-skin side with the Florentine, or do as I did and put on top of the crispy skin. YUM. Cover with a lid, turn to low, and let it steam and continue to cook for about another 3 minutes.
Remove and serve with your favorite sides! Can squeeze a bit of lemon on the top for serving if desired.
#8 RECIPE: Quick Carrot Tabouleh
Oh, my gosh. So easy! So fragrant. So fresh! So full of flavor. Yeah, healthy as well. Try this and you will have a bright side dish, a great snack, or mix into rice for a true crowd-pleaser.
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4 large carrots
½ t coriander powder
¼+ t ground cumin
¼ t ground ginger
1 small clove of garlic
1 few slices of red onion, about 1-2 T
5-6 large mint leaves, torn
1-3 T light oil such as canola
½ t coriander powder
¼+ t ground cumin
¼ t ground ginger
1 small clove of garlic
1 few slices of red onion, about 1-2 T
5-6 large mint leaves, torn
1-3 T light oil such as canola
Cut carrots into 1 inch chunks. Rough chop garlic clove. Add coriander, cumin, ginger, red onion, and mint leaves. Drizzle with about 1 T oil and pulse until ground into small pieces about the size of cooked couscous. Add a bit more oil and about 2 T fresh squeezed lemon juice, and serve.
#9 RECIPE: Vegetable and Orange Quinoa Salad
with Red Wine Vinaigrette
I have made so many people a fan of quinoa salad with this one. The refreshing orange and full-flavored dressing keeps it moist with textures that all complement. I think you will love it as well.
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3 C cooked quinoa, cooled
½ large English cucumber diced
2 celery stalks, diced
2 large navel oranges peeled and cut into small sections
Juice of half and orange
2 large Fuji apples diced
¼ C red onion sliced thin
¾ pint of cherry tomatoes, halved
Handful chopped fresh cilantro
3-4 T or more of red wine vinegar and light oil to your desired consistency
1 t kosher salt and ½ t black pepper to taste
½ large English cucumber diced
2 celery stalks, diced
2 large navel oranges peeled and cut into small sections
Juice of half and orange
2 large Fuji apples diced
¼ C red onion sliced thin
¾ pint of cherry tomatoes, halved
Handful chopped fresh cilantro
3-4 T or more of red wine vinegar and light oil to your desired consistency
1 t kosher salt and ½ t black pepper to taste
Read carefully. There are a LOT of instructions here... HAH!!!
Toss and let sit for about an hour before serving.
Can add protein to this such as shrimp, chicken, or salami.
Toss and let sit for about an hour before serving.
Can add protein to this such as shrimp, chicken, or salami.
#10 RECIPE: Amaretto Orange
and Brown Sugar Shrimp Appetizer
This creates some very complex layering of flavors for something so simple. Use good shrimp, and do not over cook them.
One of my MOST requested recipes!
One of my MOST requested recipes!
25-30 large cooked tail on shrimp, thawed and all moisture blotted out
½ C good Amaretto Liquor
3 heaping T brown sugar, not packed
Zest from half an orange
Handful of chopped flat leaf parsley
½ C good Amaretto Liquor
3 heaping T brown sugar, not packed
Zest from half an orange
Handful of chopped flat leaf parsley
In a small saucepan reduce the amaretto to half volume. Add the brown sugar and let bubble but not bubble too violently for about 5 minutes. Remove from heat and let cool.
In a large bowl toss the shrimp with the cooled syrup, add the orange zest and parsley and let sit for about an hour or more. (Although you can serve right away, it’s best to let the shrimp soak up a bit of the flavor)
Serve.
In a large bowl toss the shrimp with the cooled syrup, add the orange zest and parsley and let sit for about an hour or more. (Although you can serve right away, it’s best to let the shrimp soak up a bit of the flavor)
Serve.
#11 RECIPE: Balsamic Roasted Cauliflower
and Caramelized Onions
This side dish is impressive and so easy. Great with steak, baked chicken, or pork. The red onions go incredibly sweet when baked, almost like you worked them in a pan on low heat for an hour. They are the right flavor against the rooty nature of cauliflower resulting in a most interesting combination.
Use GOOD balsamic for the ultimate result.
Use GOOD balsamic for the ultimate result.
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1 head cauliflower cut into flowerets
½ red onion sliced
3 T good balsamic vinegar that’s fairly sweet like fig or pomegranate
3 T olive oil
1 – 2 t kosher salt
½ t black pepper
½ red onion sliced
3 T good balsamic vinegar that’s fairly sweet like fig or pomegranate
3 T olive oil
1 – 2 t kosher salt
½ t black pepper
Heat oven to 375 degrees F. In a bowl toss the cauliflower and onion with the balsamic, oil, and salt and pepper. Spread out onto a parchment lined baking sheet. Roast for about 25 minutes or until onions are caramelized and cauliflower is soft. Test with a fork after 20 and determine how much time is needed. You don’t want mushy veggies!
#12 RECIPE: Apple Cinnamon Ginger Galette
Most of the time I put my apples in raw. But I decided to get them cooked and caramelized and the results were perfection. Candied ginger is a total game-changer!
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3 Fuji apples cut into slices
1/3 C golden raisins
2 t fresh grated ginger
2 t fresh squeezed lemon juice
1 t vanilla extract
1 t cinnamon
1/4 C granulated sugar
2 T packed brown sugar
3 T water
Box of Betty Crocker Pie crust dough
2 t raw sugar
1 egg beaten
Pinch of kosher salt
1/3 C golden raisins
2 t fresh grated ginger
2 t fresh squeezed lemon juice
1 t vanilla extract
1 t cinnamon
1/4 C granulated sugar
2 T packed brown sugar
3 T water
Box of Betty Crocker Pie crust dough
2 t raw sugar
1 egg beaten
Pinch of kosher salt
In a medium sized saucepan (avoid using a non-stick pan), add the white and brown sugars, ginger, cinnamon, the apple slices, the lemon juice, the vanilla, and the pinch of salt. Let boil gently for about 5-6 minutes until liquid begins to thicken and become syrupy. Watch pot carefully and stir often. Remove and let cool in a bowl. In the meantime, assemble the dough (or make your own) and roll it out to about a 12 inch circle. Don’t make the dough too thick or you will have a soggy bottom. Ragged ends are fine. Place the disc of dough on a parchment lined baking sheet. They make it look prettier! When the apples are cool enough ladle them into the center of the dough, piling up into a cone. Don’t need to use all the syrup but use as much as you think is wise so it doesn’t become a watery mess. Gently roll up the sides around the fruit leaving an opening at the top. Make sure you don’t have any tears around the perimeter. Brush with beaten egg and dust with the raw sugar. Place in fridge for about 20 minutes as the oven preheats to 425 degrees F. Then bake for about 20 minutes or until the crust is nice and golden brown. Let cool slightly and serve with cream or ice cream!
©Recipes and Photos Copyright Camine Pappas, 2019. All rights reserved.
This post is about the greatest of all events, overnight guests. Friends or relatives (like my beautiful daughter Katie pictured below!), young or old, favorite or stranger, they have come to dine and recline. And it is up to you to make their visit as spectacular as can be.
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There are certain expectations you usually have as a guest: You want the BEST pillows, a well-lit path to the bathroom, supreme quiet, and amazing food. Some desire a sunrise falling across their face. But most wish for light-blocking curtains and no alarm. The success of all of this hinges on a host and hostess who we hope find entertaining and hospitality their highest calling. Or, the givers of all stay-cation wishes.
I consider myself a good hostess and an equally good guest. I understand that someone opening their home is the highest honor. And I respect that. I know they have made space for me in their heart and their life. An act worthy of the highest praise. There is something wonderful about sharing a roof with a friend. Knowing they slumber in the room next to you, breathing in and out as their minds dream away their cares gives us purpose. Not to mention a reason to bring out the adorable matching cream and sugar set we've been waiting to use.
Framing these events -- the arrival and the departure -- are of course the meals. And they have to be prepared with love and caring. One is the supper that shows the guests' presence is a celebration. And then the breakfast that seals the deal. I have two recipes for you that accomplish just that.
The first appears to be impossibly difficult. But it is simply layering flavors inside a very basic meal. And it is crowned with lovely red candied beets that certainly reinforce the memorable factor. With their high sugar content this vegetable is the perfect muse for honey. And they give the entire meal a crimson glow. I use one of my favorite herb rubs to elevate plain baked chicken. And a simple white wine lemon sauce to pull it all together...
I consider myself a good hostess and an equally good guest. I understand that someone opening their home is the highest honor. And I respect that. I know they have made space for me in their heart and their life. An act worthy of the highest praise. There is something wonderful about sharing a roof with a friend. Knowing they slumber in the room next to you, breathing in and out as their minds dream away their cares gives us purpose. Not to mention a reason to bring out the adorable matching cream and sugar set we've been waiting to use.
Framing these events -- the arrival and the departure -- are of course the meals. And they have to be prepared with love and caring. One is the supper that shows the guests' presence is a celebration. And then the breakfast that seals the deal. I have two recipes for you that accomplish just that.
The first appears to be impossibly difficult. But it is simply layering flavors inside a very basic meal. And it is crowned with lovely red candied beets that certainly reinforce the memorable factor. With their high sugar content this vegetable is the perfect muse for honey. And they give the entire meal a crimson glow. I use one of my favorite herb rubs to elevate plain baked chicken. And a simple white wine lemon sauce to pull it all together...
RECIPE: Herb Parsley Rubbed Chicken
over Fruited Coriander Rice, with Candied Beets and Lemon White Wine Sauce.
Serves 4 / Click Here to Download Printable Version
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CHICKEN:
4 chicken breasts cut to 6 oz. servings
2 T of your favorite spice rub*
2 T finely chopped Italian leaf parsley
3 – 4 t light olive oil
2 t kosher salt
1 t black pepper
4 chicken breasts cut to 6 oz. servings
2 T of your favorite spice rub*
2 T finely chopped Italian leaf parsley
3 – 4 t light olive oil
2 t kosher salt
1 t black pepper
RICE:
Blend 1 ½ C vegetable stock, ¾ C jasmine rice with ¼ C golden raisins and 3 small scallions chopped including greens with the rice to cook. When done add 1 t coriander powder, 1 t salt, and 2 t heavy cream.
BEETS: 4 small red beets, peeled, with 1 inch of the tops intact, cleaned and trimmed thoroughly. 2 T oil, 2 t kosher salt. 2 T honey, 1 t rice wine vinegar. Cook beets on a baking sheet at 400 degrees with oil and salt for about 25 minutes, or until soft. Remove and put in a bowl. Let cool for about 5 minutes. Then toss with the honey and vinegar. Serve.
SAUCE: Reduce ½ C dry white wine for about 3 minutes, add 3 t fresh squeezed lemon juice, a dash of salt and pepper and finish with 2 t real maple syrup. Thicken slightly with about 1 T corn starch dissolved in ¼C water. Whisk in slurry well until slightly thickened.
Blend 1 ½ C vegetable stock, ¾ C jasmine rice with ¼ C golden raisins and 3 small scallions chopped including greens with the rice to cook. When done add 1 t coriander powder, 1 t salt, and 2 t heavy cream.
BEETS: 4 small red beets, peeled, with 1 inch of the tops intact, cleaned and trimmed thoroughly. 2 T oil, 2 t kosher salt. 2 T honey, 1 t rice wine vinegar. Cook beets on a baking sheet at 400 degrees with oil and salt for about 25 minutes, or until soft. Remove and put in a bowl. Let cool for about 5 minutes. Then toss with the honey and vinegar. Serve.
SAUCE: Reduce ½ C dry white wine for about 3 minutes, add 3 t fresh squeezed lemon juice, a dash of salt and pepper and finish with 2 t real maple syrup. Thicken slightly with about 1 T corn starch dissolved in ¼C water. Whisk in slurry well until slightly thickened.
METHOD:
Combine spice mix, parsley, and oil as noted above in ingredients. Spread over the chicken and place in an oiled baking dish. Cook at 375 degrees F for about 15-20 minutes or until medium. Do not overcook. Serve over rice, with the lemon white wine sauce and the candied beets.**
*1 t each of paprika, coriander, herbs de Provence, cumin, cinnamon, ginger, turmeric. Dash of nutmeg and cardamom.
**Top with quick pickled cucumbers if desired. I add sliced cukes to a bowl, and cover with about ½ C red wine vinegar and 2 T sugar and let sit for 1 hour.
Combine spice mix, parsley, and oil as noted above in ingredients. Spread over the chicken and place in an oiled baking dish. Cook at 375 degrees F for about 15-20 minutes or until medium. Do not overcook. Serve over rice, with the lemon white wine sauce and the candied beets.**
*1 t each of paprika, coriander, herbs de Provence, cumin, cinnamon, ginger, turmeric. Dash of nutmeg and cardamom.
**Top with quick pickled cucumbers if desired. I add sliced cukes to a bowl, and cover with about ½ C red wine vinegar and 2 T sugar and let sit for 1 hour.
Now for the second recipe. Breakfast!
Not withstanding the importance of good coffee in morning. I mean there IS NO morning without coffee! But what it goes with turns a smile into a little happy dance. And since your guests may end up sleeping far beyond what you might expect, having a "quick" option is imperative. And this one is ready in literally 30 minutes. It uses store-bought dough, which <gasp!> surprises you I'm sure. But then sometimes it is smart to let others help you along the way.
Happy Entertaining!
Not withstanding the importance of good coffee in morning. I mean there IS NO morning without coffee! But what it goes with turns a smile into a little happy dance. And since your guests may end up sleeping far beyond what you might expect, having a "quick" option is imperative. And this one is ready in literally 30 minutes. It uses store-bought dough, which <gasp!> surprises you I'm sure. But then sometimes it is smart to let others help you along the way.
Happy Entertaining!
RECIPE: The Quickest, Yummiest Cinnamon Rolls
with Orange Glaze
Makes 12 - 14 / Click here for printable version.
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1 package pizza dough rolled
to a 12 by 12 square
8 T salted butter
1/3 C raisins
1-2 T granulated sugar
1 T good cinnamon
2 T juice of 1 orange
1 T grated orange zest
1 t vanilla extract
Dash of kosher salt
½ - ¾ C confectioner’s sugar
8 T salted butter
1/3 C raisins
1-2 T granulated sugar
1 T good cinnamon
2 T juice of 1 orange
1 T grated orange zest
1 t vanilla extract
Dash of kosher salt
½ - ¾ C confectioner’s sugar
Preheat oven to 400 degrees
F.
Unroll dough and lay onto a floured surfaced. Using a floured rolling pin, roll out to desired size. I did 12” by 12”. Using a spatula, take 4 T soft butter and spread it evenly over the dough. Sprinkle the granulated sugar and then the cinnamon over the dough. Sprinkle with the raisins. Starting at one end, carefully roll away from you until you have a long tube. Cut into 12-14 even pieces. Lay them in a well buttered small baking dish. I used a dish about 7 by 10 inches. Brush the tops with 2 T of melted butter and a smattering of cinnamon sprinkled on top. Bake for about 20 minutes until golden brown.
In a small bowl squeeze the orange juice and zest and add the vanilla and pinch of salt. Slowly add the confectioner’s sugar about ¼ C at a time until you get the desired consistency. Serve rolls with glaze!
Unroll dough and lay onto a floured surfaced. Using a floured rolling pin, roll out to desired size. I did 12” by 12”. Using a spatula, take 4 T soft butter and spread it evenly over the dough. Sprinkle the granulated sugar and then the cinnamon over the dough. Sprinkle with the raisins. Starting at one end, carefully roll away from you until you have a long tube. Cut into 12-14 even pieces. Lay them in a well buttered small baking dish. I used a dish about 7 by 10 inches. Brush the tops with 2 T of melted butter and a smattering of cinnamon sprinkled on top. Bake for about 20 minutes until golden brown.
In a small bowl squeeze the orange juice and zest and add the vanilla and pinch of salt. Slowly add the confectioner’s sugar about ¼ C at a time until you get the desired consistency. Serve rolls with glaze!
©Recipe and Photo Copyright Camine Pappas, 2019. All rights reserved.
Or, My Holiday Ode to Feeding the Spirit of Christmas!
Christmas is officially upon us. Only one more sleep and it will be gone. And when it has passed -- taking place during a moment so short that it hardly seems real -- we will have cut quite a culinary swath across the landscape. We may well have cooked dozens and dozens of cookies, roasted many roasts, steamed many vegetables, sipped with abandon, and discreetly discarded many fruitcakes. Our kitchens will be glowing with activity, and we will be worn out.
And yet we still want more. The pages of social media are bursting at the margins with new ideas for holiday food. We seem to literally feed on the time-lapse videos for every imaginable edible. And we don’t seem to care much if it is real, or possible, or even tasty. It is just fun to watch and follow food. For every person who collapses on a sofa after doing dishes the millionth time, there are 10 more who say, “…let’s make that Yule Log recipe we got from Cousin Rita!” And once again the mixer is pulled ceremoniously forward, and the preheat button is pushed.
My question is, are we processing the idea of food in a normal context? Or are we just committed to running through the maze of prep, eat, share, clean and start over again without thinking? Do we understand how the act of feeding ourselves and others is actually grander in scale than even the crooning voice of Bing singing White Christmas when it comes to the Reason for the Season?
Christmas is Christian. Jesus is the reason. And nourishment is most definitely a proving ground for most Christian beliefs. But Judaism, Hinduism, and many other religions connect food with edifying our spirit as well, proving that something on a plate is truly parallel to our spiritual celebrations.
2 Corinthians 5:17, as shared in the King James Version states that, “...therefore if any man be in Christ, he is a new creature: old things are passed away; behold, all things are become new.” This passage is a ravishing and exceptional illustration that must not be ignored. And one interpretation, mine, is that it is a metaphor for what our bodies do as we feed them. Cells divide and change, grow, and we are literally “new creatures” in food, just as we can be new in the Spirit.
Hasidic Judaism teaches, according to Wikipedia, that ‘everyday life is imbued with channels connecting with Divinity, the activation of which it sees as helping the Divine Presence to be drawn into the physical world. Hasidism argues that the food laws are related to the way such channels, termed sparks of holiness, interact with various animals. These sparks of Holiness are released whenever a Jew manipulates any object for a holy reason (which includes eating).’
Wouldn’t both of these interpretations suggest we are remade constantly? And wouldn’t the most logical of these be through what we put in our bodies? Would that not be the quickest way to elevate our creaturely-ness into holiness since we all experience the desire for food all throughout the day?
John 6:35 states: “And Jesus said unto them, I am the bread of life: he that cometh to me shall never hunger; and he that believeth on me shall never thirst.” Matthew 5:6 states that, “Blessed are they which do hunger and thirst after righteousness: for they shall be filled.” Perhaps, then, is the accelerated focus of cooking during Christmas a natural instinct we respond to? A need to expand our understanding, and increase our nearness to God?
I have often written about the fact that I believe true peace will take place around a dinner table. I postulate that the act of filling ourselves and enjoying the sensory explosion of tasting, and sharing, and sating binds us in a deep spiritual way that is undeniable and causes in us a desire to be new creatures. We see the good in others and ourselves, we are moved to care about what happens to us all as a species, and maybe even as children of God, if that is your belief. Even the sitting position is one of non-aggression, resembling in earnest our posture when praying on our knees. We lean perilously over a plate, out of balance, focusing all our muscles on bringing one bite up to open mouths to savor. While we cannot truly say that all eating is holy, I think we can safely say that holiness includes eating.
As I conclude my ode to nourishing the Noel, I have one other idea to share. I am wondering. Could it be possible that the Christian cross could just as easily be set next to a fork in terms of significance? When we are “filled, and no longer hungry” will the plate, knife and spoon perish from our lives or become the center of our worship? Will breaking plates become heresy? Why, who knew a stuffed mushroom could become hallowed. But then, why wouldn’t it be?
So, before Christmas is over. Take a moment and breathe reverence and hope into your holiday meal. Stop rushing through it. Meditate upon the exquisite beauty of a cranberry popping in a pan. And then take the hand of someone you love and place something yummy before them. There is no other gift more perfect.
And yet we still want more. The pages of social media are bursting at the margins with new ideas for holiday food. We seem to literally feed on the time-lapse videos for every imaginable edible. And we don’t seem to care much if it is real, or possible, or even tasty. It is just fun to watch and follow food. For every person who collapses on a sofa after doing dishes the millionth time, there are 10 more who say, “…let’s make that Yule Log recipe we got from Cousin Rita!” And once again the mixer is pulled ceremoniously forward, and the preheat button is pushed.
My question is, are we processing the idea of food in a normal context? Or are we just committed to running through the maze of prep, eat, share, clean and start over again without thinking? Do we understand how the act of feeding ourselves and others is actually grander in scale than even the crooning voice of Bing singing White Christmas when it comes to the Reason for the Season?
Christmas is Christian. Jesus is the reason. And nourishment is most definitely a proving ground for most Christian beliefs. But Judaism, Hinduism, and many other religions connect food with edifying our spirit as well, proving that something on a plate is truly parallel to our spiritual celebrations.
2 Corinthians 5:17, as shared in the King James Version states that, “...therefore if any man be in Christ, he is a new creature: old things are passed away; behold, all things are become new.” This passage is a ravishing and exceptional illustration that must not be ignored. And one interpretation, mine, is that it is a metaphor for what our bodies do as we feed them. Cells divide and change, grow, and we are literally “new creatures” in food, just as we can be new in the Spirit.
Hasidic Judaism teaches, according to Wikipedia, that ‘everyday life is imbued with channels connecting with Divinity, the activation of which it sees as helping the Divine Presence to be drawn into the physical world. Hasidism argues that the food laws are related to the way such channels, termed sparks of holiness, interact with various animals. These sparks of Holiness are released whenever a Jew manipulates any object for a holy reason (which includes eating).’
Wouldn’t both of these interpretations suggest we are remade constantly? And wouldn’t the most logical of these be through what we put in our bodies? Would that not be the quickest way to elevate our creaturely-ness into holiness since we all experience the desire for food all throughout the day?
John 6:35 states: “And Jesus said unto them, I am the bread of life: he that cometh to me shall never hunger; and he that believeth on me shall never thirst.” Matthew 5:6 states that, “Blessed are they which do hunger and thirst after righteousness: for they shall be filled.” Perhaps, then, is the accelerated focus of cooking during Christmas a natural instinct we respond to? A need to expand our understanding, and increase our nearness to God?
I have often written about the fact that I believe true peace will take place around a dinner table. I postulate that the act of filling ourselves and enjoying the sensory explosion of tasting, and sharing, and sating binds us in a deep spiritual way that is undeniable and causes in us a desire to be new creatures. We see the good in others and ourselves, we are moved to care about what happens to us all as a species, and maybe even as children of God, if that is your belief. Even the sitting position is one of non-aggression, resembling in earnest our posture when praying on our knees. We lean perilously over a plate, out of balance, focusing all our muscles on bringing one bite up to open mouths to savor. While we cannot truly say that all eating is holy, I think we can safely say that holiness includes eating.
As I conclude my ode to nourishing the Noel, I have one other idea to share. I am wondering. Could it be possible that the Christian cross could just as easily be set next to a fork in terms of significance? When we are “filled, and no longer hungry” will the plate, knife and spoon perish from our lives or become the center of our worship? Will breaking plates become heresy? Why, who knew a stuffed mushroom could become hallowed. But then, why wouldn’t it be?
So, before Christmas is over. Take a moment and breathe reverence and hope into your holiday meal. Stop rushing through it. Meditate upon the exquisite beauty of a cranberry popping in a pan. And then take the hand of someone you love and place something yummy before them. There is no other gift more perfect.
There are forces at work. Forces that bring my need for courage to the forefront; courage to change myself, and the world. I feel we're being swallowed up by disconnection, and by impatience. We have discarded our intuition. We seek only the approval of others.
But there are forces at work to change that. And they remind me that I would not have fully understood how to process forgiveness, or increase my patience ten-fold without teaching myself about food had they not come into play. I would not have understood purpose, or the gift of failure. I would not have been transported to a place where my whole BODY feels joy.
But there are forces at work to change that. And they remind me that I would not have fully understood how to process forgiveness, or increase my patience ten-fold without teaching myself about food had they not come into play. I would not have understood purpose, or the gift of failure. I would not have been transported to a place where my whole BODY feels joy.
 A table for friends. |  This is where "I" meditate! |
Yes, I may just have a spoon in my hand with butter melting happily in front of me or I might have been whipping a roux in preparation of beef stock, salt, and pepper. Yes, I am just in my kitchen. But it’s where I am discovering power. And where I may actually face all my fears. Is it where you can do the same?
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This may seem trivial to you because how can something like salmon, or strawberries, or even olive oil be my trusted advisors? Because they come in honesty. They come with constants. And they arrive urging me to transform them into something new by thinking about the potential of each flavor.
Much like myself.
So what are these forces I'm discovering along my journey to culinary enlightenment? (Or to achieve the perfect béarnaise, which might be the same thing.) In my opinion it has to do with getting very clear about what it is I really want and how I can help others feel that same sense of clarity. And cooking is such a metaphor for getting real about EVERYTHING. You CANNOT have flour, butter, and cream in your hands and not be present, not be in awe of its delicate beauty. You are using your senses, your reasoning, and most profoundly your time to make something that will nourish another human being. Shouldn’t this be thought of as something sacred?
Much like myself.
So what are these forces I'm discovering along my journey to culinary enlightenment? (Or to achieve the perfect béarnaise, which might be the same thing.) In my opinion it has to do with getting very clear about what it is I really want and how I can help others feel that same sense of clarity. And cooking is such a metaphor for getting real about EVERYTHING. You CANNOT have flour, butter, and cream in your hands and not be present, not be in awe of its delicate beauty. You are using your senses, your reasoning, and most profoundly your time to make something that will nourish another human being. Shouldn’t this be thought of as something sacred?
We are so at odds with our humanness these days. So convinced success is vertical. So ready to stop learning and exploring more because we think a differing opinion can somehow rob us of a thing; a “thing” we are certain we deserve. And we are devastated when it isn’t exactly as we imagined it SHOULD be.
So I cook to learn. It proves to me that there are no shortcuts to the right way to do something. That there are rewards for patience. It also teaches me that “I will survive a disaster,” because how I recover is more important than the failure. It is a reminder that I cannot control time, only borrow its power. I can escape through it when I need solace. I understand trust because burnt cookies NEVER tell anyone your secrets.
If cooking is sacred, then my altar is a kitchen table and a chair where I can set a plate before a friend, which contains ingredients I prepared and then arranged with love. This act feeds us both in unlimited ways. That is honesty. That is courage. That is how we will survive.
So I cook to learn. It proves to me that there are no shortcuts to the right way to do something. That there are rewards for patience. It also teaches me that “I will survive a disaster,” because how I recover is more important than the failure. It is a reminder that I cannot control time, only borrow its power. I can escape through it when I need solace. I understand trust because burnt cookies NEVER tell anyone your secrets.
If cooking is sacred, then my altar is a kitchen table and a chair where I can set a plate before a friend, which contains ingredients I prepared and then arranged with love. This act feeds us both in unlimited ways. That is honesty. That is courage. That is how we will survive.
RECIPE: Salmon with Strawberry Cucumber Salsa
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4 salmon steaks, patted dry, rubbed with a bit of olive oil and salt and pepper
2 C strawberries, sliced
4 scallions chopped
¼ C cilantro leaves chopped finely
Juice of two limes, or about 2-3 T of juice
½ small cucumber, peeled and seeds removed, chopped into a small dice
1 t kosher salt and ½ t black pepper (season to taste)
½ t coriander powder
½ t crushed cardamom
1 t white sugar
1 C white jasmine rice, cooked.
2 C strawberries, sliced
4 scallions chopped
¼ C cilantro leaves chopped finely
Juice of two limes, or about 2-3 T of juice
½ small cucumber, peeled and seeds removed, chopped into a small dice
1 t kosher salt and ½ t black pepper (season to taste)
½ t coriander powder
½ t crushed cardamom
1 t white sugar
1 C white jasmine rice, cooked.
Combine the strawberries, cucumbers, scallion, cilantro, lime juice, sugar, and salt and pepper. Toss to coat. Set aside.
Make white rice according to package directions adding the cardamom and coriander to the water and rice before cooking.
Place oil rubbed salmon in a baking dish about 1 inch apart. Roast in a 400 degree oven for about 8-10 minutes.
To plate put cooked salmon over the rice, and ladle salsa on top. Be sure and pour those juices on it as well! Garnish with a flurry of sea salt.
Make white rice according to package directions adding the cardamom and coriander to the water and rice before cooking.
Place oil rubbed salmon in a baking dish about 1 inch apart. Roast in a 400 degree oven for about 8-10 minutes.
To plate put cooked salmon over the rice, and ladle salsa on top. Be sure and pour those juices on it as well! Garnish with a flurry of sea salt.
©Recipe and Photo Copyright Camine Pappas, 2018. All Rights Reserved.
I think the Universe heard me when I said I wanted it to be summer forever. For the 10th time in the last 30 days we have been told it will “cool down tomorrow,” and by next week they say the highs will only be in the low 60’s. Yeah, really? Well I plan to keep my fur lined boots far from reach, and continue with my flip flops until further notice. October 17th or not, it was 85 yesterday, y'all!
It doesn’t matter really whether I’m in island shoes or winter UGG’s. I cook barefooted anyway. What is important is that I created two chicken dinners with enough heat to keep us in the ‘sweltering zone’ for a long time to come.
It doesn’t matter really whether I’m in island shoes or winter UGG’s. I cook barefooted anyway. What is important is that I created two chicken dinners with enough heat to keep us in the ‘sweltering zone’ for a long time to come.
Yes, I love spicy food! Jalapenos, Thai Chilies, Sriracha, Cayenne, and so many other tongue-burning options are all over my recipe repertoire. That is a win-win for me. And for you. And here are two ways to do it with two chicken recipes you can make tonight.
 Combine Sriracha and Peanut Butter for a perfect sauce! |  Copycat Asian Restaurant Orange Chicken with TONS of heat! |
One is a simple but delicious recipe for Broccoli Orange Chicken. But alas, I couldn’t help doing my thing and "bling-ing" it up a bit with more flavor. I also used ground chicken to make it fast and economical. I have to say I am a new fan of this poultry choice. It was moist and full of flavor. And my husband gobbled it up like it was a row of Oreos. (I use that as a bench mark. You should come over some time and watch just how quickly he can annihilate that row!)
The other utilizes some shelf ingredients but ends up as luxurious as could be. Sauté chicken with vegetables, mix up the sauce, add some flavor with fresh lime zest and basil and you are in for an interesting explosion of intense acid, sweet, umami, heat, and fat in your mouth. My heart is fluttering already.
I invite you to try both of these simple but spicy chicken recipes, just in case the weatherman IS correct and turtlenecks are in our future. And for fun, go ahead and keep your air conditioning on and maintain your fake tan. It’s fine with me to remain in denial as long as you want.
Win, win, win!!!
The other utilizes some shelf ingredients but ends up as luxurious as could be. Sauté chicken with vegetables, mix up the sauce, add some flavor with fresh lime zest and basil and you are in for an interesting explosion of intense acid, sweet, umami, heat, and fat in your mouth. My heart is fluttering already.
I invite you to try both of these simple but spicy chicken recipes, just in case the weatherman IS correct and turtlenecks are in our future. And for fun, go ahead and keep your air conditioning on and maintain your fake tan. It’s fine with me to remain in denial as long as you want.
Win, win, win!!!
RECIPE: Sriracha Peanut Cream Sauce
with Lime and Basil Over Chicken
Serves 4 / Click here to download printable version.
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8-10 chicken breast fingers (about 1 pound)
16 small Brussels sprouts trimmed and halved (Broccoli or zucchini would also work well.)
1 small yellow pepper cut into strips
¼ C red onion cut in strips
¼ C heavy cream or ½ n ½
1 heaping T creamy peanut butter
2 t Sriracha (to taste)
½ t fresh lime juice
1 t rice wine vinegar
Zest from one lime
4 to 5 basil leaves torn with one top intact for garnish
2 T good olive oil
Generously salt and pepper to taste
3 t chopped salted peanuts
16 small Brussels sprouts trimmed and halved (Broccoli or zucchini would also work well.)
1 small yellow pepper cut into strips
¼ C red onion cut in strips
¼ C heavy cream or ½ n ½
1 heaping T creamy peanut butter
2 t Sriracha (to taste)
½ t fresh lime juice
1 t rice wine vinegar
Zest from one lime
4 to 5 basil leaves torn with one top intact for garnish
2 T good olive oil
Generously salt and pepper to taste
3 t chopped salted peanuts
Prepare the sauce by combining cream, peanut butter, Sriracha, lime juice, vinegar, and a dash of salt and pepper. Set aside. When ready to serve heat in a microwave for about 45 seconds. Stir to incorporate before drizzling on food.*
In a large saucepan heated to high add the oil and the Brussels sprouts and the onion. Cook until some caramelization occurs on the sprouts, about 3-4 minutes. Lower heat slightly and add the chicken. Season with salt and pepper and cook, turning all with spatula, until the chicken is done, about 10 minutes. At the end, place the torn basil leaves on the top of the chicken and cover to let steam, about a minute or so.
To plate spread the vegetables on a plate, arrange chicken on top, drizzle generously with the Sriracha peanut cream sauce, top with the lime zest, and the peanuts. Place a sprig of fresh basil on top. SERVE.
*NOTE: You can also pour it over the chicken when it is cooked and heat it that way, but I like keeping the creamy consistency separate from the oil and juices of the chicken. I think it is prettier if you just heat and drizzle!
In a large saucepan heated to high add the oil and the Brussels sprouts and the onion. Cook until some caramelization occurs on the sprouts, about 3-4 minutes. Lower heat slightly and add the chicken. Season with salt and pepper and cook, turning all with spatula, until the chicken is done, about 10 minutes. At the end, place the torn basil leaves on the top of the chicken and cover to let steam, about a minute or so.
To plate spread the vegetables on a plate, arrange chicken on top, drizzle generously with the Sriracha peanut cream sauce, top with the lime zest, and the peanuts. Place a sprig of fresh basil on top. SERVE.
*NOTE: You can also pour it over the chicken when it is cooked and heat it that way, but I like keeping the creamy consistency separate from the oil and juices of the chicken. I think it is prettier if you just heat and drizzle!
RECIPE: Mandarin Chicken with Broccoli
and a Spicy Orange Ginger Sesame Glaze
Serves 2 / Click here to download printable version.
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1 lb. ground chicken
4 C broccoli florets
Sections from 2 mandarins
Generous 1/3 C mandarin orange juice
2 t soy sauce
2 t rice wine vinegar
½ t sesame oil
1 t sugar
1 t grated fresh ginger
1 small shallot, sliced thinly
1 t hot chili flakes
3 T lite oil
2 t salt 1 t black pepper
2 t corn starch and about 3 T water
Flat leaf parsley to garnish
4 C broccoli florets
Sections from 2 mandarins
Generous 1/3 C mandarin orange juice
2 t soy sauce
2 t rice wine vinegar
½ t sesame oil
1 t sugar
1 t grated fresh ginger
1 small shallot, sliced thinly
1 t hot chili flakes
3 T lite oil
2 t salt 1 t black pepper
2 t corn starch and about 3 T water
Flat leaf parsley to garnish
In a small bowl combine the orange juice, soy sauce, vinegar, sesame oil, sugar, grated ginger. Whisk together and set aside.
Heat the oil in a large saucepan. Cook the shallots until soft and slightly caramelized. Add the ground chicken and flatten it into the pan slightly with a spatula. Season with about 1 t salt and 1 t pepper. Let it sear on the oil until slightly browned on one side. Turn and let brown on other. Then begin to break it up. Add the broccoli, orange sections and a little more salt. Toss with spatula. Cover and let the broccoli cook, about 3 minutes, stirring once or twice, until the broccoli is slightly tender but not over-cooked. You don’t want mushy broccoli!
Now add the orange sauce mixture turning the ingredients to coat well. Add the corn starch and water mixture with the heat turned down to medium low, and toss. It should thicken right up. Sprinkle with the red pepper flakes and a bit more salt and make sure it is heated through.
Serve over rice or alone with a sprinkling of fresh parsley.
Heat the oil in a large saucepan. Cook the shallots until soft and slightly caramelized. Add the ground chicken and flatten it into the pan slightly with a spatula. Season with about 1 t salt and 1 t pepper. Let it sear on the oil until slightly browned on one side. Turn and let brown on other. Then begin to break it up. Add the broccoli, orange sections and a little more salt. Toss with spatula. Cover and let the broccoli cook, about 3 minutes, stirring once or twice, until the broccoli is slightly tender but not over-cooked. You don’t want mushy broccoli!
Now add the orange sauce mixture turning the ingredients to coat well. Add the corn starch and water mixture with the heat turned down to medium low, and toss. It should thicken right up. Sprinkle with the red pepper flakes and a bit more salt and make sure it is heated through.
Serve over rice or alone with a sprinkling of fresh parsley.
©Recipes and Photos Copyright Camine Pappas, 2018. All rights
The saying goes, “good to the last drop.” Nothing could be truer. Especially when it comes to -- drum roll -- Bourbon! <Hiccup.>
It’s unfortunate that when most of us hear the word bourbon we think of bar fights, predatory motorcycle gangs, and the 12 Step Program™. I submit to you with fervor, that bourbon’s hidden gifts are much deeper than that. Especially if you’re looking for an addition of richness and exquisite flavor.
It’s unfortunate that when most of us hear the word bourbon we think of bar fights, predatory motorcycle gangs, and the 12 Step Program™. I submit to you with fervor, that bourbon’s hidden gifts are much deeper than that. Especially if you’re looking for an addition of richness and exquisite flavor.
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Not unlike the descriptions we study when it comes to wine, bourbon is also crafted with care and time to create a flavor profile and mouth feel that sets it at the forefront of cooking. Deep sweetness and heat, a caramel undertone that is aligned with soft leather, and old, moss, this is my kind of liquid and right there you KNOW I’m going to jump all over it. IT IS so versatile. And sexy. And alluring in every way.
Then there’s butter.
Um, that might be the MOST alluring word of all. And this blog post is all about what happens when they are put together. Like the marriage of Romeo and Juliet it’s a little bit forbidden and a lot passionate.
Um, that might be the MOST alluring word of all. And this blog post is all about what happens when they are put together. Like the marriage of Romeo and Juliet it’s a little bit forbidden and a lot passionate.
I offer here three little recipes that will make you a star and all include a little of the golden good stuff. My Bourbon Caramel Sauce for scones, a rich and easy Butter Bourbon Cream Sauce for steak, and then my Butter Bourbon Cinnamon Pull-Apart Breads with Orange Glaze.
Hey, don’t faint yet! The fun is just beginning... (And remember, y'all. When you cook it the alcohol burns off. YESSSS.)
Hey, don’t faint yet! The fun is just beginning... (And remember, y'all. When you cook it the alcohol burns off. YESSSS.)
RECIPE: Pecan Scones with Bourbon Caramel Sauce
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2 C all-purpose flour
1 heaping T baking powder
1 cube/8 T unsalted butter
½ C sugar
1 ½ C heavy cream
2 t vanilla
½ t kosher salt
1 C pecans, rough chopped
Top with Bourbon Caramel Sauce*
1 heaping T baking powder
1 cube/8 T unsalted butter
½ C sugar
1 ½ C heavy cream
2 t vanilla
½ t kosher salt
1 C pecans, rough chopped
Top with Bourbon Caramel Sauce*
Chill butter well, cut into ½ inch chunks and put in freezer. In another bowl, toss the chopped pecans with about 2 T flour.
In a large glass bowl add the flour, sugar, baking powder, and salt. Using your hands, massage the butter into the flour mixture until the size of large lima beans. Add 1 C of the cream and the vanilla and the pecans. With a large wooden spoon, begin to blend using large sweeping motions. Add the other ½ C to bring it all together. Dough should be moist but hold together as a dough. Empty out onto a floured surface, form into a disc with your hands, and then using a rolling pin flatten into a 9-10” circle. Cut into 12 portions. Place on a buttered baking sheet and cook at 375 degrees for about 15 minutes, or until golden brown. Remove and let sit for at least 5 minutes. Cover with sauce.
*Caramel Sauce Inspired by The Pioneer Woman:
1 C Brown Sugar, 1/2 stick butter (4 T), 1/2 cup heavy cream, 1 T vanilla, ¼ t salt, 2 T good bourbon. In a saucepan add all the ingredients except the bourbon. Bring to a slow boil, lower heat just to keep it bubbling. Cook, stirring almost constantly for about 3-4 minutes until it thickens. Take off the heat and let it sit for about a minute and then add the bourbon. Stir in well, return to heat, let bubble for about another minute. Remove and cool. Or serve warm.
©Photo Camine Pappas, All Rights Reserved. 2017
In a large glass bowl add the flour, sugar, baking powder, and salt. Using your hands, massage the butter into the flour mixture until the size of large lima beans. Add 1 C of the cream and the vanilla and the pecans. With a large wooden spoon, begin to blend using large sweeping motions. Add the other ½ C to bring it all together. Dough should be moist but hold together as a dough. Empty out onto a floured surface, form into a disc with your hands, and then using a rolling pin flatten into a 9-10” circle. Cut into 12 portions. Place on a buttered baking sheet and cook at 375 degrees for about 15 minutes, or until golden brown. Remove and let sit for at least 5 minutes. Cover with sauce.
*Caramel Sauce Inspired by The Pioneer Woman:
1 C Brown Sugar, 1/2 stick butter (4 T), 1/2 cup heavy cream, 1 T vanilla, ¼ t salt, 2 T good bourbon. In a saucepan add all the ingredients except the bourbon. Bring to a slow boil, lower heat just to keep it bubbling. Cook, stirring almost constantly for about 3-4 minutes until it thickens. Take off the heat and let it sit for about a minute and then add the bourbon. Stir in well, return to heat, let bubble for about another minute. Remove and cool. Or serve warm.
©Photo Camine Pappas, All Rights Reserved. 2017
RECIPE: Herb Rubbed Filet with Butter Bourbon Sauce
with Bacon Maple Roasted Brussel Sprouts
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4 6 oz tenderloin filets rubbed with spices grilled to medium rare
(Spice Rub -- see list at bottom)
¾ C good bourbon
2 T salted butter
2 T heavy cream
2 T beef broth
Salt and pepper
3 C Brussel sprouts, stem cut off and quartered
1 large Granny Smith apple slices
¼ C thick sliced red onion
5 slices crisp cooked thick bacon
¼ C real maple syrup
3 T light oil
Salt and pepper
Cook ½ C red quinoa with 1 C beef broth according to package directions. Add salt and pepper if needed.
(Spice Rub -- see list at bottom)
¾ C good bourbon
2 T salted butter
2 T heavy cream
2 T beef broth
Salt and pepper
3 C Brussel sprouts, stem cut off and quartered
1 large Granny Smith apple slices
¼ C thick sliced red onion
5 slices crisp cooked thick bacon
¼ C real maple syrup
3 T light oil
Salt and pepper
Cook ½ C red quinoa with 1 C beef broth according to package directions. Add salt and pepper if needed.
METHOD:
SAUCE – Heat in small pan to boiling and reduce the bourbon to half. Let cool slightly. Add the butter to melt. Add salt and pepper to taste. Add the broth. Add the cream. Serve over filets.
BRUSSEL SPROUTS – Toss the sprouts, the apple, and the onion, with 2 T of the oil, half the maple syrup, and salt and pepper to taste. Roast at 375 for 30 minutes. Remove to bowl, toss with a little more oil, add the crumbled bacon, and the rest of the maple syrup. Serve warm.
RUB: ¼ t each of paprika, oregano, coriander powder, cumin, pepper. ½ t kosher salt and good dried oregano. 3 t oil. 3 small cloves of garlic chopped. Rub over filets and grill to medium rare.
SAUCE – Heat in small pan to boiling and reduce the bourbon to half. Let cool slightly. Add the butter to melt. Add salt and pepper to taste. Add the broth. Add the cream. Serve over filets.
BRUSSEL SPROUTS – Toss the sprouts, the apple, and the onion, with 2 T of the oil, half the maple syrup, and salt and pepper to taste. Roast at 375 for 30 minutes. Remove to bowl, toss with a little more oil, add the crumbled bacon, and the rest of the maple syrup. Serve warm.
RUB: ¼ t each of paprika, oregano, coriander powder, cumin, pepper. ½ t kosher salt and good dried oregano. 3 t oil. 3 small cloves of garlic chopped. Rub over filets and grill to medium rare.
RECIPE: Bourbon Butter Cinnamon Pull-Apart Breads
with Orange Glaze
Inspired by various recipes seen on the Web and Pinterest, these are amped up with the addition of bourbon and a delicious glaze. You can top with nuts of your choice.
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2 8 oz containers of regular store-bought croissant rolls
6 T salted butter
½ C golden raisins
2 T bourbon
¼ C + 2 T sugar
1 t good cinnamon
Pinch of salt
Juice of one orange
Zest of one orange
1 t vanilla extract
2-3 C powdered sugar, depending upon how much juice you have, to make it the consistency you want.
Chopped toasted pecans or toasted slivered almonds to garnish
6 T salted butter
½ C golden raisins
2 T bourbon
¼ C + 2 T sugar
1 t good cinnamon
Pinch of salt
Juice of one orange
Zest of one orange
1 t vanilla extract
2-3 C powdered sugar, depending upon how much juice you have, to make it the consistency you want.
Chopped toasted pecans or toasted slivered almonds to garnish
Open the croissant containers and without unrolling, cut the roll into ½ inch slices and then cut each slice into 4 pieces. Place cut up dough pieces in a bowl. In another bowl combine the butter, cinnamon, raisins, bourbon, sugar, and a pinch of salt. Melt in microwave, (don’t let it get to hot and bubble. Just get melted), then combine well with whisk. Pour over the dough knobs and gently toss with large spatula so you don’t smash the dough too much. Divide them evenly into 12 regular sized muffin tins moving things around in each tin to try and get an even distribution of raisins, etc. (No need to grease muffin cups.)
Cook in a preheated 375 degree F oven for about 13-15 minutes until golden brown. I did mine on the convection setting for 15 minutes. Let cool for about 5 minutes and remove to a rack. Let cool for another 15 minutes. Arrange on a platter, and drizzle orange glaze over the top. Garnish with nuts!
Cook in a preheated 375 degree F oven for about 13-15 minutes until golden brown. I did mine on the convection setting for 15 minutes. Let cool for about 5 minutes and remove to a rack. Let cool for another 15 minutes. Arrange on a platter, and drizzle orange glaze over the top. Garnish with nuts!
Hurricane Florence was proof we are small and insignificant in our ability to control things. About 4 days before she came ashore, I was both in awe and terrified of the power that was about to descend upon us. There was something in the air. An unfriendly wind that seemed almost conscious grazed my cheeks. I felt a gathering fury, even a looming judgement.
Some have called me an empath. My dad calls me a mystic. Whatever it is, this sense of fragility grounded me to the moment. And reminded me of the absolute blessing of small things and the gift of those around us.
Some have called me an empath. My dad calls me a mystic. Whatever it is, this sense of fragility grounded me to the moment. And reminded me of the absolute blessing of small things and the gift of those around us.
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I am drawn to the kitchen during times of stress. It feels safe and it is there I have at least some power. Rushing to choose a favorite apron which was the closest thing I had to a super-hero’s cape, I mused that there is really no scenario in which nourishing can help heal us during life’s tragic moments. What cannot be affected and elevated by a fork and knife! I actually DO BELIEVE THIS. Even in the face of one of the biggest storms EVER.
I worked for what I wanted most: Familiar, known, established comfort food.
What is it that transforms us into smiling children when a steaming plate of familiarity is set before us? Is it the anticipation? Memory? Pleasure? Likely it is all those things. So creating the perfect bite was important. The creamiest potatoes, the most artfully executed vegetables, and the most flavorful and moist meatloaf.
I used some old standbys like Ron’s favorite 10 minute spaghetti, assembling food that was from scratch and some that came together with the help of a can, box, or package. Even using some of our emergency canned food to do a quick soup; my Hurricane Stew. I worked with the same intention as I do when making any dish, which is 'always make it beautiful and full of flavor.'
I think I succeeded. Some of these were made on a portable burner during the power outage. Some on the heels of power coming on. All made with respect and a little flair.
Sit back and be comforted!
What is it that transforms us into smiling children when a steaming plate of familiarity is set before us? Is it the anticipation? Memory? Pleasure? Likely it is all those things. So creating the perfect bite was important. The creamiest potatoes, the most artfully executed vegetables, and the most flavorful and moist meatloaf.
I used some old standbys like Ron’s favorite 10 minute spaghetti, assembling food that was from scratch and some that came together with the help of a can, box, or package. Even using some of our emergency canned food to do a quick soup; my Hurricane Stew. I worked with the same intention as I do when making any dish, which is 'always make it beautiful and full of flavor.'
I think I succeeded. Some of these were made on a portable burner during the power outage. Some on the heels of power coming on. All made with respect and a little flair.
Sit back and be comforted!
Moroccan Meatloaf Meal
 I'm a stickler about moist meatloaf. Adding raisins and some Moroccan seasonings paired perfectly with simply sweet roasted carrots and yummy smashed taters. |  |
Hurricane Stew
 |  Just use up all those canned goods and add some pasta. And if you're like me, you'll want to use some cayenne pepper, good paprika, and some feta cheese. Tip: Always start your soups with butter and browning some onion. Ummm, since this was ALL canned food, it NEEDED IT. |
Ron's Favorite 10 Minute Spaghetti
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There are several rules to follow when converting something that may taste bottled to "boy, is that good!" First, add a few sweet onion slices before browning the meat. Next, just a splash of red wine and some extra garlic when you add the sauce. Finally, make sure you cook the pasta to al dente and then add to the meat sauce. Oh! And that little sprig of fresh basil just makes you want to say, "Florence, who?"
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.
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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.
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.
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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.
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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.
Keep scrolling to read and download both of these sweet perfections.
RECIPE: Candied Heirloom Tomatoes
A 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
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
with Lemon Vinaigrette
Serves 6 / Click here for printable version
6 C small and firm heirloom tomatoes of various colors
½ fresh basil torn into large pieces
4 T lite oil
4 T fresh lemon juice
1 t kosher salt
½ t cracked black pepper
1 t yellow mustard
1 T granulated sugar
½ lb mozzarella cheese, sliced
Fresh grated nutmeg to garnish
½ fresh basil torn into large pieces
4 T lite oil
4 T fresh lemon juice
1 t kosher salt
½ t cracked black pepper
1 t yellow mustard
1 T granulated sugar
½ lb mozzarella cheese, sliced
Fresh grated nutmeg to garnish
Cut tomatoes into large chunks. Let sit in a bowl lined with paper towels for about 30 minutes. Put in a large bowl. Nest the sliced mozzarella on top. Then arrange the torn basil on top. Drizzle on the vinaigrette, and serve.
©Recipe and Photo Copyright Camine Pappas, 2018. 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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