I promised a few weeks ago that I’d post pictures of our new patio cover. Now that all the electrical is done (lighting and two fans) it’s ready for its debut on the blog. We’ve used it about three times for guests and many, many meals for just the two of us, so it’s just getting broken in. Nothing about the patio arrangement has changed – it’s the same patio space, the same furniture, same brick and cement combo patio floor that’s been here for at least 20 years, it’s just the cover that’s new.

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We’re surely finding more and more ways to use our barbecues, aren’t we? Ten years ago I’d not have thought of grilling asparagus, yet I love it now, almost more than roasting it. Certainly better than steaming it.

So it’s fitting, then, that we consider grilling pound cake. When I clipped out the recipe from the July 2005 Bon Appétit, I must have thought it was unusual then. It’s still unusual, but oh, my goodness, was it ever good! If you’re interested, the recipe is available online. People who had made this in the ensuing years commented they liked serving it with ice cream (an optional suggestion with a waffle instead of pound cake) and some folks used it all – pound cake, ice cream, peaches and whipped cream. That seems like a lot to me, so I opted for the basic recipe. But I did make some changes to it, based on the advice from some other testers. Some recommended grilling the peach halves to get the caramelization going. I couldn’t do that because the peaches I had were cling-type, and they just don’t release the pit. I ended up slicing the peach off the pit, then cutting the pieces into wedges.

In this recipe you soak the fresh peach slices in brown sugar, mint and balsamic vinegar. The recipe indicated regular, but good quality, syrupy balsamic. That means aged. Expensive type. I do have some of that. But I used the white balsamic (inexpensive, sharp, pungent, but not as pungent as cheap, regular balsamic vinegar tends to be – since most of the cheap stuff you buy at the grocery store is just vinegar with some food coloring and flavoring added). But since the balsamic is mixed with brown sugar, it takes away that harshness. I let the peaches marinate for about 2 hours, but I think the recipe indicated about 20 minutes. Either probably works.

Meanwhile, I’d baked a pound cake. I’ll share that recipe tomorrow. I cut nice thick, but square-shaped pieces of the pound cake, buttered both side, and when we were ready to eat dessert my DH grilled the pound cake. We put them into that new Williams-Sonoma mesh roasting basket that I mentioned a few days ago (pictured below sitting on my granite countertop). With the barbecue on medium-high to high, it still took longer to get those grill marks on the cake than I’d thought – but it did succeed eventually. He had me turn them over, gently, half way through. Onto a dessert plate they went with the marinated peaches on top, and some of the marinade drizzled over the cake (that part was really good).

I whipped up some heavy cream, added a tad of sugar to it, and nice sized dollops were put on top. Then I used some of my really expensive balsamic vinegar (that’s syrupy and lusciously sweet) to drizzle on top. The cake was still slightly warm in the middle. Absolutely delicious, I say.

If you’re looking for a really different dessert – and one that you can make on a warm summer night – and you have good, fresh peaches – and mint – and balsamic vinegar – then this is your ticket. I’d make this again, for sure!

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A year ago: A restaurant review – Saffron Mediterranean Kitchen, Walla Walla, Washington
Two years ago: Cauliflower Tabbouleh (very different, not to everyone’s taste, but healthy)
Three years ago: Grilled Sweet Potato Salad

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My eye is always on the lookout for new salad dressing recipes. I have about six or so that are used regularly in my house, but most of my favorite ones have blue cheese or Feta or some kind of cheese in them. I’m still searching for a perfect simple vinaigrette recipe. I’ll probably continue to look, but in the meantime I made this one the other day. It’s quite good. Not vinaigrette nirvana, surely, but it’s good.

What’s unusual in this is dill and fresh ginger. Except in an Asian style dressing, ginger is an odd ingredient. And what’s even more interesting is that we couldn’t even taste the ginger. It contained a tablespoonful of freshly grated ginger, and it just became part of the subtle background.

The recipe originally came from Foster’s Market. I don’t remember who got me to Sara Foster’s blog – her recipe blog, but I’ve been reading it for awhile. She doesn’t post stories. Just a recipe or two now and then. The market is in Durham, North Carolina. And Sara Foster used to work for Martha Stewart’s group, but in 1990 she and her husband decided they really wanted to put down roots and open a gourmet market and deli. It’s been very successful and I’ve printed out a number of recipes, but this is the first one I actually tried.

So, it’s a simple vinaigrette, but contains fresh ginger, fresh dill, plus the juice and zest from a lemon. That’s it. When I got done making it, mine was too tart (probably because my Meyer lemon contained more juice than a standard lemon), so I added a tech of sugar and a bit more olive oil.

You do know the best way to taste-test a salad dressing, don’t you? Take a piece of greens/lettuce and dip it into the dressing. Not dunk it, but just a little bit – about as much as would be on the lettuce if it were tossed in dressing. Then taste it. Add something if it needs it and try it again with another lettuce leaf. Add salt, usually too. I always under-salt things, figuring people can add more if they want to. If you taste a salad dressing, though, it should probably be more salty than usual because the dressing will be dispersed all over the greens. Anyway, I did the taste test and found it too astringent, so I adjusted it. If your fresh lemon didn’t have much juice, then you’d probably want to reduce the amount of oil you would add. Or add more juice (not more zest) from a second lemon. Salad dressings aren’t an exact science unless you specify an exact amount of lemon juice. An average lemon will contain 2-3 tablespoons of juice. Mine was definitely on the high end, maybe even 4 T.

My judgment on the dressing: it’s good. It’s exceedingly fresh tasting. Probably from the lemon juice and the dill. It would make a great dressing for a vegetable salad – like green beans, for instance. Or beets. Even potatoes, I think (but leave out the sugar). You might try the recipe without the sugar first, and see if it suits your taste. If it’s too tart, the sugar will do the trick. I served it on greens with some fresh tomatoes and radishes. And a little sprinkle of Feta.

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A year ago: Sakura Ridge B&B near Hood River, Oregon (what a great place to stay)
Two Years Ago: About Patricia Wells’ book, We’ve Always Had Paris
Three Years Ago: Grilled Sweet Potato Salad

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A week or so ago when we had a lot of houseguests to feed for breakfast  two mornings in a row, I made the Mimi’s Cafe Buttermilk Spice Muffins, and I also made these. Old fashioned bran muffins. Both muffins got gobbled down with happy smiles on everyone’s faces. Now, I’ve tried a variety of different recipes for bran muffins over the years – some recipes that contain whole bran, whole wheat and probably other kinds of unusual flours or grains. These muffins don’t qualify for that type at all. These are the kind containing raisin bran cereal (I only use Kellogg’s brand Raisin Bran for these), some canola oil, some added golden raisins, sugar, baking soda, flour and buttermilk. The cereal gets mushed up with some boiling water first. Once that cools you add everything to a big bowl that goes into the refrigerator. Any time within a week just scoop out some more and bake. With the last batch of four I made the other day I added some nuts to the batter, and I sprinkled some finely chopped walnuts on top too.

I do think these are my favorite bran muffins and I’ve been making these since about the late 1960’s. When bran muffins kind of became a popular item – when people started paying attention to fiber. But it wasn’t called fiber then, it was just called health food. We were told that eating sugar-sweetened bran muffins would make us healthy. It was also when we were told that substituting margarine (yuk!) or vegetable oil for butter was also going to make just about everything we ate healthier.

You can cut down on the sugar if you’d like, but not by much. These are easy. And they’re just perfect breakfast comfort food. I’ve tried some other brands of raisin bran. They’re okay, but not right. I’ve tried it with All-Bran, and they’re way too heavy on the bran for me. Not because of what it does to my digestive system but because it’s too strong on the bran flavor. So I learned a long time ago to trust Kellogg’s on this one. If your box of Kellogg’s doesn’t have enough raisins in it (or they’ve sunk to the bottom of the package), that’s fine – just add some more. I almost always have some golden raisins on hand in my pantry, so I add some more of those. If you like cinnamon, add just a little bit – about 1/2 teaspoon to the dry ingredients. These muffins aren’t in the least bit gourmet. They’re quick, and downright tasty. They’d also make a great item for a holiday morning when you’ve got lots of other things cooking . . . if you have the batter already prepared, you just have to spoon it into the cups and bake. Easy.
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A year ago: Review of Placerville’s Heyday Cafe
Two years Ago: Israeli Couscous Salad with Tomato
Three years ago: Panna Cotta with Strawberries

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Do you believe me when I tell you that something is cinchy easy? Hope so – this is one of them. It’s been years ago that Phillis Carey made something nearly the same as what I made here. So I’ve used mostly her recipe with the addition of vanilla ice cream. And when I made them the other night for our big dinner here at our house for 9 people, I didn’t use the Grand Marnier because the group was mostly tee-totallers. Here’s what you need to have on hand to serve 4:

1. vanilla ice cream
2. about a pint of fresh berries (your choice: blueberries, blackberries, raspberries, strawberries)
3. whipping cream (plus powdered sugar and vanilla)
4. vanilla meringue cookies (from Trader Joe’s, or?)
5. and Grand Marnier, if you want to use it

In Phillis’ original recipe she soaked the berries in a little bit of sugar and the Grand Marnier for an hour or so. And she crumbled up the meringue cookies in a little baggie ahead of time (I didn’t do that part). In the serving bowls above I scooped in a few blueberries first (I had more blueberries than blackberries), then I added the scoop of vanilla ice cream. Then I crumbled in the cookies (about one per bowl), added the sweetened and vanilla-added whipped cream, more fruit, a bit more meringue cookies, and lastly one more dollop of whipped cream on the top. Then I sprinkled the top with the crumbs of the meringue cookies. And you serve it immediately. Before the ice cream completely melts. What makes this dessert is the crispy, crunchy meringues – great texture. I particularly liked the ice cold ice cream as an added texture too.

Trader Joe’s does sell chocolate meringue cookies too, and I’ve thought about making this same dessert with them and chocolate ice cream, and mostly raspberries (chocolate and raspberries have a natural affinity – think black forest). Maybe marinating the raspberries with Chambord. And the whipped cream maybe lightly laced with a bit of cocoa powder. And possibly drizzled with a tiny bit of Hershey’s syrup on top? I might even sprinkle it with some almonds too. Doesn’t that sound good?  May have to try that sooner rather than later.

Anyway, the recipe is so simple to make. You could make your own meringue cookies, but why? Trader Joe’s makes good ones. You could also substitute other delicious summer fruit instead of berries, but the berries are the best! And they look the prettiest too. Try this!
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Two years ago: Roasted Balsamic Strawberry Ice Cream
Three years ago: Cha Cha Cha Jerk Chicken

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My DH brought me his favorite bathroom reader/book, to show me a story. I do remember, vaguely, the famous book Peg Bracken wrote, called The I Hate to Cook Book. It was published in 1960 and now has the above 50th anniversary edition. Here’s the back story to the origin of the book.

[quoting from the book] When advertising copywriter Peg Bracken showed her husband (also a writer) the manuscript of The I Hate to Cook Book, he said, “It stinks.” Their marriage didn’t last, but the book did – and went on to sell more than 3 million copies.

It all started in the 1950’s, when Bracken and a group of Portland, Oregon, women friends who called themselves “The Hags” used to meet after work to down martinis and do a little griping about their lives. “At the time,” she wrote, “we were all unusually bored with what we had been cooking and, therefore, eating. For variety’s sake, we decided to pool our ignorance, tell each other our shabby little secrets, and toss into the pot the recipes we swear by instead of at.” What struck people most about The I Hate to Cook Book was that it was witty, funny, and totally irreverent about the sacred subject of cooking. Bracken hated spending time in the kitchen and wasn’t afraid to say so – it turned out that thousands of other women felt the same way. The recipes relied on the use of convenience foods (her recipe for “Sweet Steak,” for example, was pot roast cooked with a can of cream of mushroom soup), avoided complicated techniques, and took very little preparation time. She told women – in a tone both friendly and unapologetic – that it was time to stop feeling guilty about dinner and get on with their lives. That was revolutionary for the 1960’s. Sales of The I Hate to Cook Book topped 3 million copies, which encouraged Bracken to write other books, including the equally irreverent I Hate to Housekeep Book (1962) and I Try to Behave Myself (1964), an etiquette manual. And in keeping with her motto of “keep it simple” she became the spokeswoman for Birds-Eye frozen vegetables in the late 1960’s.[end of quote]

— from Uncle John’s Unsinkable Bathroom Reader (Uncle John’s Bathroom Reader) , by the Bathroom Readers’ Institute

Peg Bracken died in 2007, at the age of 89, and wrote 15 books over her lifetime, some published in the U.K. I remember having read her first book at one time, probably back in the 60’s, but I wasn’t fascinated with the techniques, obviously. It’s an interesting story, though.

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Two years ago: Steak Diane Flambé

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A few weeks ago I wrote about the planning (or lack thereof at that point) for an upcoming dinner with a group of people coming to stay at our house. My cousin Gary brought them – seven adults, close friends of his – for the college graduation of Matt, the 8th person (who didn’t stay with us, but ate dinner here). My difficulty was that this group has a whole myriad of food allergies. And none of them the same, except for one, which was nobody liked spicy hot food. We had allergies to corn, mushrooms, soy, Brussels sprouts, gluten (my cousin), red meat (that was a preference of most, not an allergy), citrus (ditto) and chocolate (ditto). We also had one strict vegetarian in the group too.

So I had my work cut out for me. I wavered between all different kinds of menus. Nobody had concerns about spices, just heat, but I wasn’t sure enough about that to try making a mild curry, for instance. Each time I emailed Gary with questions, it took a week for him to gather the responses. One reader of my previous post about this upcoming dinner suggested kebabs – that way people could skewer their own likes and dislikes (vegetables) and everybody would be happy. I did consider doing that, but wasn’t certain Dave would enjoy keeping track of everybody’s skewer on the grill. And had I done chicken kebabs, I really wanted to use a lemon-juice marinade, but that was a no-no. So instead I decided we should rotisserie chickens. That was a safe protein for everyone except the vegetarian. I finally put together the menu a few days before the big day/dinner and it came off well, I think. Everybody seemed very happy. Here’s what I did:

For appetizers I set out a cheese tray with 4 different cheeses on it, with Vinta crackers and Gary’s GF crackers to go with it. I put labels on each so people would know what they were trying. I also made an easy packaged herb mix dip that was ho-hum. That was served with pita chips.

The brined rotisserie chicken: I’m not going to write up a traditional recipe here, but will give you the link to my PDF recipe. My DH bought the biggest whole chickies he could find at Costco. I brined them – not in my usual jarred brining mixes (because they both contained some citric acid), but in a mixture of salt and sugar (about 3 T of salt and 1 T sugar dissolved in water in each of 2 freezer Ziploc bags).  They were filled with water so the birdies were nearly submerged. They brined for 24 hours, and I turned them over once. I drained them for about 20 minutes, then patted them dry with paper towels and left them out to air dry for about 30-45 minutes. I tied the wings and drumsticks up tight to the bodies, liberally spread them with vegetable oil, then I chopped up about 1/4 cup of fresh rosemary and patted that on the two birds. Put sprigs of rosemary into the cavity too. Onto the rotisserie they went until the instant-read thermometer registered 180°. That took about 1 1/4 hours. They sat on the grooved cutting board for about 20 minutes, tented in foil, and were carved. It was THE juiciest chicken I think we’ve ever made. The brining is the secret.

Mango Salsa: I wanted to serve something alongside the chicken, but the group couldn’t handle citrus or heat, so I made my old standby Mango Salsa, which can be made with either mango or pineapple. I just left the jalapenos and chili powder out of half of it and served two bowls, making sure everyone realized which was which. A few people did take the heated one, so I combined them both at the end, which we’ll eat with the leftovers. This salsa is very easy – some red bell pepper, red onion, cilantro, a dash of sugar, and lime juice (if you want it). Then for those who can handle the heat, a minced small jalapeno pepper and about 2 teaspoons of chili powder, which adds flavor but almost no heat.

Asparagus: After the chickens came off the grill, Dave reconfigured the barbecue and I tossed about 3 pounds of fresh asparagus in about 3 T of EVOO. They went into my new Williams-Sonoma grill basket. What a treasure this new gadget is! It’s $39.95, but if you were on the Williams-Sonoma email list, it was offered at half price (plus shipping) a few weeks ago, for just one day. I ordered one for me and one for my friend Cherrie. Happy day! The asparagus was thicker stemmed than some I’ve purchased, so they took about 10 minutes on the barbecue. Dave stirred them a few times. Once off the grill I sprinkled them with just a tiny bit of flake salt and they were served. There was nary a single spear left.

Bean Salad: Actually, this salad is called The Best Bean Salad (by Paul Prudhomme). I’ve posted it before, but it’s perfect for a side dish to a grilled dinner. I think it looks like confetti, doesn’t it? It was some vegetable protein for the no-animal-protein person in the group. It has a pronounced vinegar flavored dressing (and just 2 T olive oil for the entire recipe). You can vary what you put in it, but it calls for canned beans (I use black, white and black-eyed), Napa cabbage, chopped tomatoes, cucumbers, red bells, red onion. Also some fresh basil and dried oregano. The starch in the beans absorb most of the vinegar, so it shouldn’t be sharp at all and it’s especially good with a grilled meat. Ideally make this 24 hours ahead, or at least 6-8 hours before, so the dressing has time to soak in.

Watermelon Salad: I’ve talked about this salad in the last couple of weeks already, but it’s a recipe I turn to over and over again. Nobody dislikes it. It’s VERY easy to put together as long as you have watermelon, Feta cheese and mint. Dave helped me slice up the watermelon a few hours ahead, then the Feta and minced fresh mint were added just before eating (if you leave the mint on it for awhile it develops dark edges – you want it to be fresh and zesty, not wilted). One of the guests professed a dislike for watermelon, but she tried it and pronounced it wonderful.

Meringue and Berry Parfait Dessert: This is a sort-of-a-new and ridiculously easy recipe. I’ve made it before, but I changed it a little bit this time, so will write it up as a new recipe. Stay tuned tomorrow.

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A year ago: Bread Pudding with Vanilla Sauce
Two years ago: Zucchini Ribbons
Three years ago: White Wine Vinaigrette

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If I were to do a blind tasting of these cookies, next to some traditional chocolate shortbread cookies, I think I’d choose these as the best. And certainly I’d think these contain flour. But no, they have no wheat in them. My cousin Gary (from the Bay Area) eats GF (gluten free), and he’s visiting for the weekend (by the time this posts, this will have been last weekend) with a group of his close friends who came for a college graduation. When Gary comes to visit I try real hard to make things he might not prepare himself at home or get out at a restaurant. Not only does he love cookies, but he loves chocolate. And there aren’t all that many GF cookies out there, or recipes for such. But GF AND chocolate, I knew this was a match!

Most of the GF people out there are allergic to gluten (an ingredient in wheat and lots of other things related to wheat), so the food manufacturers lump all of them together and make things GF. Gary thinks he’s allergic to wheat only, but he prefers to not test that theory. He eats lots of GF products. Thank goodness the food producers do make them. Like the latest GF pasta, for instance. And crackers. And a variety of bread products made from some of the weirdest stuff.

Anyway, I had eyed this recipe over on Kalyn Denny’s blog, Kalyn’s Kitchen. And looking at her cookies, they sure looked like regular cookies to me. Except they’re made with almond meal. She makes these because it’s a low-carb cookie (and she uses some Splenda in it). Gary doesn’t so much like the artificial sweeteners, so I made this batch with white and brown sugar. But what makes these GF and low-carb is the almond meal (a protein rather than a carb). Thank goodness for me, (and for Gary) almond meal is available and not that hard to find anymore at some markets (Trader Joe’s always carries it) and health food stores. Almond flour is another GF baking staple, but in this recipe you want the almond meal. It’s like finely – really finely – ground almonds, whereas almond flour is milled – like flour is – and it’s much lighter and fluffier – like flour. If you look very carefully at the photo at top you can barely discern lots of tiny flecks of almond in the middle.

This recipe starts off with a cube of butter and 2 cups of almond meal. Plus a bit of sugar, salt, vanilla and cocoa. That’s it. These are SO easy to make. The dough is quite soft, and my handy-dandy cookie scoop was a huge help in scooping about a scant tablespoon of the dough. You roll them, then press them down on a parchment-lined baking sheet. The recipe makes 20 (I got 21, even with the bit of dough that I sampled). I flattened each cookie with my hand, then gently pressed a fork across the tops (as in peanut butter cookies). I forgot to do the cross-hatching on the 2nd tray of cookies, and that’s what I photographed above. You don’t have to do that step, but it makes a more interesting looking cookie. They bake for 30 minutes (yes, 30, a whole lot longer than you’d bake a regular flour-laden cookie), then cool for another 10 or so.

The cookies are as tender as can be. Like crumbly light-as-a-feather shortbread cookies. They’re fragile, a bit, so be gentle with them. Even if you can eat flour and gluten and wheat, I’d recommend these cookies. I liked them a lot. I ate one cookie and gave the rest of the batch to Gary to take home with him (he and the family friends left the next day for the return drive). Kalyn said they will keep for a few days in a plastic container. They’d likely freeze just fine too. I doubt they’ll last long enough for Gary to freeze them at home.
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A year ago: Celery, Date, Walnut, Pecorino Salad
Two years ago: My mother’s (old fashioned) Nut Chopper
Three years ago: Apricot Ice Cream

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For those of you who live in non-Trader Joe’s geography, I’m truly sorry. Sad for you! Because you can’t buy the plentitude of good stuff the store has to offer. And the really nice prices too. So you can tune out here. But, for those of you who DO live in Trader Joe’s country, get thyself to the store and buy these adorable mini-wontons. They’re in the freezer case with the other wontons and pot stickers. (Except that last time I went they were out of them – hope that doesn’t mean they’re discontinuing them – they’re new – they can’t do that!) They’re chicken and vegetable. They’re tiny, bite-sized. Perfect for an appetizer. My friend Cherrie brought these (above) to a dinner we had here a couple of weeks ago. These disappeared very quickly. But then, our youngest grandson, Vaughan, “almost 3,” he says, was madly in love with these. He must have eaten about 13-15 of them all by himself. Always dipping them, with a toothpick, into the sauce.

Since I love the dressing I make for my Grilled Salmon on Watercress Salad, that’s what I’d serve with it – it takes two shakes to make this. If you don’t have one of the ingredients, don’t worry about it – it’s very forgiving. If you have leftover sauce, toss it on a salad. It tastes great that way.

Asian Dipping Sauce:

1 tablespoons sesame oil
1/2 teaspoon sugar
1 tablespoons soy sauce
1/2 tablespoon fresh ginger root — minced
1 tablespoons seasoned rice wine vinegar
1 tablespoons red wine vinegar
2 tablespoons olive oil
salt and pepper — to taste

Combine ingredients and allow to sit for 30 minutes before serving.

One year ago: Lamb and Eggplant Shepherd’s Pie
Two years ago: Chicken Salad with Almonds Sandwiches (for a tea), Curried Chicken Salad Sandwiches (also for a tea), Ham Mousse sandwiches (ditto)
Three years ago: Chicken with Artichokes and Olives

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It was one of those days when I needed to clean out the refrigerator a bit. I had cooked chicken. I had fennel and carrots. So when I leafed through a cookbook I’ve had for awhile and not made anything from it, this recipe popped out. All I needed was snow peas, which my DH picked up for me. And, as it turned out, we’ve been having some truly chilly days lately. Today (the day I’m writing this, which was last week, once this posts) – the high never got over 70, I don’t think. And the sun didn’t shine – it was overcast, humid, muggy. A good soup day!

This soup was simple to put together. The carrots and fennel are simmered in chicken broth, then it’s all poured out into a bowl on the side. Then you make a cream sauce: melt butter, add flour, then half-and-half, fennel seeds (crushed in my mortar and pestle), some salt, then you add in the vegetables and chicken. It’s a soup by that point, and snow peas were added last and are just barely cooked since you want them to have some texture when served. The creamy broth has a very subtle taste of fennel, and the small amount of fennel seeds don’t add any strong flavors. I ended up adding some of the chicken stock concentrate that I buy from Penzey’s. I thought the soup needed a little bit more oomph.

The recipe comes from Sunday Soup: A Year’s Worth of Mouth-Watering, Easy-to-Make Recipes by Betty Rosbottom. It’s an easy soup to make, and one I’ll make again. I really enjoyed the subtle but good flavor of the fennel. Raw fennel (which I do like, mostly in salads) becomes so mellow and sweet when it’s cooked. I have another recipe on my blog using fennel. A recipe from my friend Joan, a Baked Fennel. It’s baked with some broth and Parmigiano cheese. It’s a favorite of mine ever since she brought it over one night several years ago. Anyway, do try the soup.
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A year ago: Basil Vinaigrette
Two years ago: Peanut Butter Cookies
Three years ago: Hashed Brown Casserole (wicked, great with summer menu)

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