It was a crisp and very cool May afternoon in Grand Beach, Michigan. It was Thursday, the car was packed to the gills, and the GPS chirped happily when we turned into the driveway and surveyed our home for 4 days. Hurrying to see the docile blue waves gently lapping the shoreline, I wished instantly I was running along its edges. But that wasn't to be. My knees were just beginning to respond to the supplements I hoped would remove the agonizing ache in my joints. But it would all be okay. I was spending the whole weekend cooking. I could have command of an expansive culinary space that looked out upon a sapphire horizon. I would be surrounded by women who had known me for nearly three decades. I couldn't wait to unpack, put on my apron, and get to work. "Yes, Tricia. I will be there for our Beach Girl's Trip!" I had said last fall, quickly answering a heartfelt email from my lifelong friend who needed to gather all of her most special women together for a rendezvous at the water's edge. The condition was I wanted to be the chef for the whole weekend. I wanted to nourish all these friends; these women who have been my safety net for almost 30 years. She accepted my terms without hesitation.  The home was grand, which is an understatement. But then, isn't everything at Grand Beach? It provided a canvas that we painted with tastes and truth. Each of us bringing to the friendship and the table a different skill. Each of us sharing secrets that easily emerged once the first cork was dislodged and the first course served. As you might guess, I set about getting the lay of the "kitchen," so to speak. Locating the tools, arranging the food, and reviewing the handwritten menu I had scrawled only the day before so everything was poised for perfection.
Our first evening was simple, and full of flavor. Baked cod topped with a Blackberry Ginger Chutney made by simmering oranges and blackberries with ginger, a bit of champagne vinegar, red onions, and a knob of ginger. It was placed atop a puree of cauliflower scented with a hint of coriander, garlic, and cream, and served alongside a simple salad of dressed baby kale. It carried us through the night as we listened to the calm outside turn to a loud and satisfying spring storm and chose between a dessert of Texas sheet cake and delicious apple bars. Each bite represented a nudge up in dress size, but we were in no mood to be good!
  I love it when a Friday feels like a Sunday. Leaving the week behind for the sound of yawns and coffee flowing at dawn I arose early on day 2, took on the mantle of nourisher again, and began to chop the vegetables that would fill the personal omelet cups. With the smell of bacon filling the air, and grated cheese falling like lace, we prepped for brunch. Although the eggs were perfect, the star was the small heirloom carrots, sliced lengthwise and roasted in a 425 degree oven with rosemary and orange vinaigrette. After tossing cantaloupe with a hint of lemon and cinnamon it was time to bring on the hungry!
 When breakfast is at 10, and dinner is at 7, you need something in between to keep you vertical. After all, the wine was flowing along with the food, so our stomachs growled us into submission and we snack elegantly on a simple apple, celery and walnut salad with lemon herb dressing. It was served with quintessential southern deviled eggs featuring sweet pickle relish and peppadew peppers. Delish!
I'm not sure how we segued, but our plan to go out to dinner Friday evening was quickly voted down. Maybe the desire to eat in started with the first bite of chutney the night before. Perhaps it was the citrus on the roasted carrots at brunch. In any case, the unanimous cry was for me to cook again, and we would cancel our reservations at the swanky eatery 20 minutes away opting instead to gather all 11 of us around our little lake table. I love a 180 degree shift in food planning. It is my favorite thing to create a meal on the fly. Taking stock of our food inventory for the weekend, which included a few stand-by items, I knew I could put together our feast that night with just a few extra groceries. So after heading to the local market, I purchased some lovely ground turkey, and the ladies bought a few more bottles of wine, along with a bag of perfect Yukon potatoes. Nada decided she would make her famous crepes for dessert, and we were all salivating by the time the first appetizer was served.
By adding orange slices, a bit of balsamic, and some honey to bottled fig jam, I created a glaze for the flavorful Mediterranean turkey meatballs. Adding golden raisins to the meat insured moisture, and a last minute thought to bind the orbs with rice cracker dust since we couldn't find bread crumbs was inspired. We slow simmered onion and potatoes as our side dish. Then, while it was simmering, I was summoned to the dining room. It was there I would experience the biggest surprise in a long time. I was presented with an apron, signed by all, as a thank-you for nourishing them during our trip. I was so honored, so caught off guard, so danged excited! Ladies, we all know it. Nothing is stronger than a tribe of true friends!
 You know me. You know that while I was crying one eye out, I also had the other on the stove. I couldn't burn the meal served on the heels of my honorary apron ceremony! And since all had pitched in while I blubbered, dinner was a success! 
Wait, it's now day three and it is only Saturday! WOOHOO! More chances to cook, to nosh, and to make memories. I would make my famous scones along with fresh fruit, cook some sausage, and we would gorge like we hadn't eaten in days. (Or hours!) Good cinnamon, golden raisins, and just the right touch produced these prized scones. All I could think to say was, "tah, dah!!!
Do you feel you've gained 10 pounds just reading this blog entry? Well, don't stop now. Just loosen your waistband and keep reading. There's more to come. After a trip to Three Oaks, MI for Bourbon tasting and shopping, we settled into our last night of food. Since we felt stuffed, I decided on a meal that represented our affliction by serving spinach and artichoke stuffed chicken breasts, and a colorful side of brandy roasted root vegetables. 
Using some of the leftover sausage, and lightening the stuffing by adding a little yogurt instead of all mayonnaise, a simple meal became exquisite. I've long used spirits to help create a depth of flavor with roasted vegetables. If you don't like the taste, I suggest you try a little maple syrup and lemon zest with the oil and salt and pepper. Toss, spread out on a baking dish, and let them become jewels of perfection! As approach the end of this food journey, we close with a satisfying frittata, served with beautifully ripe fresh fruit and some of the remaining scones. Simple, flavorful, and celebratory. An apt closing for a culinary week that will long be remembered. Thank you ladies for your honesty, your willingness to be sous chefs, for keeping my wine glass full at all times, and for letting me bind our memories to nourishment and love. Over and out. Kitchen empty. Hearts full!
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Even though I've been back home in North Carolina for awhile, (I was in Utah during July and August!) I can still smell the desert in my nose. The dry, herbal and clay-like aroma of Utah in the summer stays in my soul. It is a place where I grew up. Where I made my parents proud and also made them worry. Where I did things I want to forget, and things I can't seem to remember. Where I first drove a car. Cried over a boy. Went to prom. Had stitches and was crowned Miss Utah State University. (Someday I will tell you more!) I return now that I'm older to think about how fast the time goes. And to embrace my family with passion. Because family, and food, and love is everything.  When I first arrive in my hometown of Logan, Utah, after a long, cramped plane ride, I go to the grocery store. I can't wait to get my hands on a pan, a knife and some food so I can cook for my tribe and get to the business of being HOME. I love being inspired by the smallest things, like seeing apple butter and knowing it will make a fantastic sauce for chicken. Or grab a crimson pear knowing that it will sing with happiness if I poach it and top it with cheese and some maple glaze. I buy artisan and commercial brands. Fresh and canned. The point is to nourish with love.
I was able to spend enough time during this visit to be home when both of my sisters had birthdays. It's been a long time since that happened. I was able to have my niece Nicole and her husband Seth show me their new home nearly ready for love. We talk about the double oven; the battle over getting it. And hugged long and hard. I got to meet my new grand niece Quinn, see my superstar niece Maryn on stage, eat at my favorite haunts, and cook twice with Jaren...my niece's Claire's new adorable husband. And I got to hug Ollie and watch him learn so fast it made me dizzy. But then there was the food. The food that embraced each memory. That tinged each event with love and color. Every plate something I worked hard to create and share. And it's all here for you. Fresh Trout with Lemon Dill Sauce, Honey Roasted Carrots and Cheese Stuffed Banana Peppers
First of all, I never miss the chance to cook some delicious Utah trout. I used to fish the rivers up Logan Canyon with my dad, watching the iridescent glow of the rainbow scales glisten in the hot summer sun. I loved the smell of it fresh, like life-giving water and grass, and infused the the scent of rain. Delicious. I lightly dusted it with flour and cornmeal and just salt and pepper, topping it with a simple dill sauce made from butter and cream.
Five Spice Turkey Meatballs with Herbed Veloute, and Roasted Vegetables over Ramen
Then, after finding some beautiful garden radishes, and fresh thyme, I set about transforming ground turkey by infusing it with bold middle eastern spices, and sweet raisins. Then serving it with a mild cream sauce over ramen noodles aside roasted potatoes and asparagus and bulb onions. It was as much fun to eat as it was just to stare at!
Turkish Perfumed Chicken Thighs with Gribiche, over Mashed Yukons and Pickled Red PepperI had two opportunities to cook with Chef Jaren. Witness his passion. Watch him perfecting techniques. And gettin' all geeky about our favorite knives. The first night we assembled a meal that featured a Gribiche, (tweaked a little and sans the eggs,) and poured over roasted turkish spiced chicken thighs and quick pickled red peppers. Seriously, this is a sauce you have to make for everything. Not only for those you love, but FOR YOURSELF. It will lift your spirits no matter what kind of a day you've had. 
Butter Seared Salmon with Hollandaise, Potatoes Lyonnaise, and Orange Scented Bacon Wrapped Asparagus |
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When I first saw this salmon I almost lost consciousness. So beautiful. And it tasted perfect. We discovered that if you wrap asparagus in bacon and then brush it with orange zest and an orange vinaigrette you've reached nirvana.
The most fun part was definitely using the torch to make creme brulee, which I topped with a currant compote and a hint of mint.
The most fun part was definitely using the torch to make creme brulee, which I topped with a currant compote and a hint of mint.
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First of all, the term zoodling absolutely intrigues me. It sounds like something kindergartners do to during play time. Or a new move by the defensive linemen when they're trying to confuse the opposing team. Luckily for us, it's something everyone can do. In fact you can zoodle almost any vegetable. Not surprisingly the terms is a blend of noodles and zucchini, which is the main ingredient in my teriyaki stirfy with chicken and vegetables. Behold! The ZOODLE revolution!
Pork Loin Teriyaki Zoodle Stirfry
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No family dinner in complete without pillowy, tomatoey, mushroomy, basily, (yes, I'm making up all these words!) meat sauce over the perfect artisan ravioli. Behold and let's all bow our heads and say, "yum!!"
Homemade Meat Sauce over Spinach Stuffed Ravioli
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Vanilla Sweet Yogurt Custard
with Quick Raspberry Jam covered with Gingersnap Crunch
One must always end the day with dessert. With something that makes you swoon, makes you forget your cares and worries. Where else but the kitchen can you solve all of the world's problems with a spoon, a little imagination, and the right ingredients?
EXACTLY.
EXACTLY.
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There are places we feel most ourselves. Places that bring out the best in us, that are resonant with simplicity and honesty. Perhaps it's holding a baton in one's hands that bring us to a place where our souls are soaring. Maybe it is in the garden surrounded by earth and mulch. Or maybe it is singing loudly that makes us feel alive. All of these things we choose because we have a PASSION for them. And although they may not bring us riches or fame, (yet!) they fill us with joy. That is how cooking is for me.
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I once heard a chef say that you can teach skills, but you can't teach someone how to taste. And I feel that is true. I am always absorbing myself in videos to learn how to handle bread dough and to understand the many, many steps required to make as aspic. But without even a cheat sheet in front of me I can walk the aisles of a food market and choose various items of differing flavors and I KNOW it will produce a fantastic meal. I "know" what coriander tastes like. I "know" what fresh thyme smells like. And I "know" how cardamom feels in your mouth; an almost heady and hot sensation as the aroma creeps into the highest part of your sinuses.
These recipes are all lovingly created so that the flavors meld beautifully. It will be a feast for the senses, it will nourish you, and it will make any summer day that much more beautiful. And when you try these recipes, I hope you will love them, too.
These recipes are all lovingly created so that the flavors meld beautifully. It will be a feast for the senses, it will nourish you, and it will make any summer day that much more beautiful. And when you try these recipes, I hope you will love them, too.
Here are two easy and healthy recipes that are also beautiful to the eye:
RECIPE: Pan Seared Pork Loin over Roasted Butternut Squash with Garlic Wilted Spinach
and a Lemon Caper Sauce.
Serves 4 / Click here for Printable Version
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2 ½ lb pork tenderloin, trimmed and cut into 2 inch high medallions
1 Knorr chicken bouillon cube dissolved in 2 C boiling water
3 T capers, drained
2 T fresh lemon juice (fresh!)
1 T butter
¼ C Olive Crate olive oil, divided
8 C fresh spinach leaves
4 cloves of garlic
1 small butternut squash, peeled and cut into small pieces
2 T Olive Crate Balsamic
4 T Olive Crate Honey Balsamic divided
1 T sugar
½ red pepper, julienned
2 T cognac
Drizzle of honey
Salt and pepper
Julienned fresh basil leaves for garnish
1 Knorr chicken bouillon cube dissolved in 2 C boiling water
3 T capers, drained
2 T fresh lemon juice (fresh!)
1 T butter
¼ C Olive Crate olive oil, divided
8 C fresh spinach leaves
4 cloves of garlic
1 small butternut squash, peeled and cut into small pieces
2 T Olive Crate Balsamic
4 T Olive Crate Honey Balsamic divided
1 T sugar
½ red pepper, julienned
2 T cognac
Drizzle of honey
Salt and pepper
Julienned fresh basil leaves for garnish
In a small bowl add the red pepper pieces and cover with 2 T honey balsamic, 1 T sugar. Let sit while you make dinner. They will be pickled and sweet for your garnish.
Spread squash out on large baking sheet. Toss with Cognac (you can use good brandy instead), honey, 2 T olive oil, 1 T balsamic, sprinkle with salt and pepper. Roast at 425 degrees F for 20 minutes.
Heat a large saucepan and add 1 T butter and 2 T olive oil. Add the pork and sprinkle with salt and pepper. Sear the medallions on each side for about 2 minutes leaving the center rare. Remove and cover with foil. Deglaze with 1 C of the stock, and let reduce slightly. Add the lemon juice. Return the pork to the pan, reduce heat, add the capers and let simmer, braising the meat for about 3-4 more minutes to cook them to medium rare. Remove pork to a plate, add 2 t flour, whisk until slightly thickened adding a little more salt to the gravy to taste.
For spinach, pour about ½ C stock in pan. Cover with spinach. Put garlic cloves on top and sprinkle generously with sea salt or kosher salt. Bring heat up until steaming. Cover and let start to wilt. Stir and then turn off heat, return lid to pan and let it wilt completely. Remove garlic, and serve.
Spread squash out on large baking sheet. Toss with Cognac (you can use good brandy instead), honey, 2 T olive oil, 1 T balsamic, sprinkle with salt and pepper. Roast at 425 degrees F for 20 minutes.
Heat a large saucepan and add 1 T butter and 2 T olive oil. Add the pork and sprinkle with salt and pepper. Sear the medallions on each side for about 2 minutes leaving the center rare. Remove and cover with foil. Deglaze with 1 C of the stock, and let reduce slightly. Add the lemon juice. Return the pork to the pan, reduce heat, add the capers and let simmer, braising the meat for about 3-4 more minutes to cook them to medium rare. Remove pork to a plate, add 2 t flour, whisk until slightly thickened adding a little more salt to the gravy to taste.
For spinach, pour about ½ C stock in pan. Cover with spinach. Put garlic cloves on top and sprinkle generously with sea salt or kosher salt. Bring heat up until steaming. Cover and let start to wilt. Stir and then turn off heat, return lid to pan and let it wilt completely. Remove garlic, and serve.
RECIPE: Herbed Turkey Meatballs with Charred Pineapple Grilling Sauce and Radicchio Lime Corn Salad
Serves 4 / Click here for printable version.
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1 lb ground turkey
2-3 t Herbs de Provence seasoning blend (I love Victoria’s brand!)
2 large cloves of garlic chopped
½ small shallot diced small
1 egg
1 T plain bread crumbs
3 T heavy cream
1 ½ t kosher salt
½ t black cracked pepper
Handful of chopped flat leaf parsley
1 bottle Harry & David “Charred Pineapple Bourbon Grilling Sauce” (Or other brand of this flavor. There are several when you do a Google
2-3 t Herbs de Provence seasoning blend (I love Victoria’s brand!)
2 large cloves of garlic chopped
½ small shallot diced small
1 egg
1 T plain bread crumbs
3 T heavy cream
1 ½ t kosher salt
½ t black cracked pepper
Handful of chopped flat leaf parsley
1 bottle Harry & David “Charred Pineapple Bourbon Grilling Sauce” (Or other brand of this flavor. There are several when you do a Google
METHOD:
Combine all ingredients for turkey, form into 1 ½” balls. Sauté in a bit of oil until almost done. Remove extra oil, pour the bottled sauce over the top, and let bubble on low for about 3-4 minutes to finish cooking the meatballs. Serve with corn salad over a little rice, and a square of good goat cheese.
Combine all ingredients for turkey, form into 1 ½” balls. Sauté in a bit of oil until almost done. Remove extra oil, pour the bottled sauce over the top, and let bubble on low for about 3-4 minutes to finish cooking the meatballs. Serve with corn salad over a little rice, and a square of good goat cheese.
CORN SALAD:
5 ears of corn cooked and corn cut off. ½ pint cherry tomatoes, sliced in half, ¼ C red onion chopped, ¼ C chopped cilantro, 1/3 C sliced radicchio, ¼ C red pepper diced, ½ t sesame seeds. Stir and pour in 2 T rice wine vinegar, 1 T light oil, 2 t lime juice. Stir and serve.
5 ears of corn cooked and corn cut off. ½ pint cherry tomatoes, sliced in half, ¼ C red onion chopped, ¼ C chopped cilantro, 1/3 C sliced radicchio, ¼ C red pepper diced, ½ t sesame seeds. Stir and pour in 2 T rice wine vinegar, 1 T light oil, 2 t lime juice. Stir and serve.
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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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