tell me something I don't know

yeah. I am a foodie.

parmesan paste

I have fresh herbs.

Sage, basil, italian parsley, and cilantro.

So you take leaves from each and chop fine, add two tablespoons olive oil (is there any other kind to use?), add salt and pepper, and as much grated parmesan as possible to make it into a paste.

Then you slather it over anything that can be baked and enjoy it, crusty and yummy and herby and good!

(Currently I've made this twice, with chicken breasts.)

Oh, the other night I made the mushrooms in quantity, and they turned out very good. Garnished them with a small slice of habanero and a cilantro leaf.

I know. Pictures.

cheesy stuffed mushrooms

but, oh, so sinfully good, and not at all unhealthy. just a little expensive, what with the gruyere!

8 large stuffing mushrooms
handful of shallots
one new yellow zucchini
minced garlic
salt
pepper
grated gruyere cheese
bread crumbs
olive oil

stem the mushrooms. put dallop of olive oil in centers.

mince stems with the squash and the shallots. add garlic, salt and pepper. sautee gently until shallots are transparent.

stir with bread crumbs and cheese.

stuff mushrooms.

bake at 350 until goldeny.

I did take a picture of these put it's not exactly what I had hoped. Much better to cook during the day and have the natural light.

simple pleasures

Tonight I took a page from Aunt Jean's book and made some cheesy potatoes.

So easy!

Peeled and sliced four potatoes, medium sized.
Sliced one red pepper.
Sliced 8-10 fat mushrooms.

Put in shallow baking dish.

Tossed with olive oil, salt, garlic salt, Italian herbs, and about 1/3 cup grated romano. Added 1/4 water to add some steam.

Roasted in oven for one hour, stirring half-way through.

No picture...I ate it all!

Pineapples, Tocuyito Venezuela, 2004

Yes, I take pictures of raw meat.

Right New England suppah

Professional camp kitchen. Princeton Rod & Gun Club

Princeton Rod & Gun Club "got beef?"

Sweet and natural! Late summer 2004.

Mom's carrot cake.

A late fall afternoon.

Pop-overs

Pop-overs

This is a very simple and delicious recipe. You'll find these to be light and airy, with hollow centers--best eaten slathered in butter or with a bit of jam, hot from the oven.

1 1/4 cup milk
1 1/4 cup flour
1/2 teaspoon salt
3 large eggs

Pre-heat oven to 425.

Pour the milk into a mixing bowl. Add the flour and salt, whisk together until blended. Do not over mix.

Whisk in one egg at a time.

Pour batter into a pop-over tin, filling each cup 3/4 full. Do not scrape batter from bowl.

Cook at 425 for twenty minutes. Reduce heat to 325, cook for an additional 15-20 minutes, or until golden.

Immediately after taking from the oven, make a slit in the tops of each for the steam to escape and so they keep their puffed look.

Makes 6.

*I made these pop-overs with fresh goat's milk and fresh eggs from my mother's farm.

Blueberry pie.

Blueberry pie. 

I am taking advantage of the season.  The berries are thick in the field.  It took me about 20 minutes to pick five cups!

Two-layer crust
2 cups flour
1 teaspoon salt
2/3 cup shortening
5-7 tablespoons cold water

(Note: Pie crust is a flaky affair.  Keep your hands off as much as possible. Don't over-mix.  Best when the atmosphere in the kitchen is a bit chilly.)

Sift the flour and the salt into a mixing bowl.
Cut in shortening until the mixture resembles small peas. 
One tablespoon at a time, add the cold water, folding into mix with fork.  
When thoroughly moistened, divide into two balls.
On a floured surface roll out the first ball into a 12-inch circle.  Layer onto bottom of your pie plate. 
Reserve the second ball for the top of the pie. 

Pie filling
5 cups fresh blueberries
3/4 cup sugar
1/3 cup flour
Juice of one lime

Mix all ingredients together gently.  Use all for the filling.

When the pie is filled, roll out the second crust and drape over the top, cutting holes for steam.

Press edges together.  You can do some fancy crimping if you want.  At this point, you can drizzle with milk and sprinkle with sugar for that added touch.

Bake at 375 degrees for about 45 minutes.  Be sure to cover the top with foil during the first 25 minutes so you don't crisp your crust.

 
Best served with vanilla ice cream.  Also works well as a breakfast dish.

Nectarine and blueberry pancake.

Nectarine and blueberry pancake.

This is a simple pancake requiring few ingredients.  

1 large cast iron skillet
1 large mixing bowl
5 ripe nectarines
1 cup fresh blueberries
3/4 cup flour
3/4 cup milk
pinch salt
5 eggs
1/4 cup sugar
1/4 cup butter
Butter, sugar and cinnamon for top

Pre-heat oven to 500 degrees.

Slice nectarines and fry gently in the butter with the sugar.  Cook until sugar dissolves.  Take from heat, add blueberries. 

In mixing bowl mix milk, eggs, flour and salt until foamy.  Pour batter into skillet.

Cook until mixtures rises.  Sprinkle top with sugar, cinnamon, and butter.

Cook until top is golden brown.

This delicious dish can also be used with peaches, apples (not sweet, Granny Smiths are good).  Feel free to substitute fruits.  Beware the syrup bubbling over the top and making your oven smoke.

Excellent for breakfast, lunch, or dinner!

Enjoy!!