Tuesday, August 31, 2010
It is summer in Phoenix so who turns on the oven? This fish is wonderful outdoors on the grill or inside in a pan. The recipe calls for Halibut but other firm fish like Mahi or Cod works very well. We are not fans of anchovy fillets so I eliminated them but fresh oregano and parsley more than made up in flavor.
The Cottage Place in Flagstaff serves a Tomato Caper Relish, pg 20 Tastes & Treasures, that would also be a great topping for fish.
1 Garlic clove (minced)
2 tbsp jarred capers (drained, rough chopped)
¼ cup olives (a mix of green, black, and kalamata, rough chopped)
¼ cup jarred roasted peppers (drained and rough chopped)
1 (14oz.) can of crushed tomatoes (drained)
3 White anchovy fillets (minced)
Pinch of chili flakes
1 teaspoon oregano (chopped)
1 tbsp parsley (chopped)
A drizzle extra virgin olive oil
•In a mixing bowl combine all ingredients, stir until evenly incorporated. Reserve at room temperature.
4 Mahi Fillet approx. (6 oz. each)
A pinch of kosher salt
A pinch of black pepper
Drizzle extra virgin olive oil
•Pre-heat oven to 375 degrees. Line a baking sheet with aluminum foil and spray with non-stick spray. Season both sides of the fish with salt and pepper. Drizzle a little oil under each piece and on top of fish.
•Bake for 4-6 minutes depending on the thickness of the fish, once the time has elapsed, turn the broiler on high and cook for another 3-5 minutes, allowing a nice crust to form on the fish.
Sunday, August 29, 2010
Shrimp & Corn Fandango Salad
3 cups chopped romaine lettuce
1 cup dry coleslaw mix
1/2 cup chopped tomato
1/2 cup chopped cucumber
1/3 cup chopped red onion
2 tbsp. chopped fresh cilantro
1 tbsp. seasoned rice vinegar
1/2 tbsp. lime juice
1 tsp. Mexican hot sauce (or milder sauce)
1/2 cup frozen yellow corn
3 oz. cooked and chilled ready-to-eat shrimp
Combine lettuce and slaw mix in a large bowl. Top with tomato, cucumber, onion, and cilantro. Set aside.
To make the dressing, combine vinegar, lime juice, and hot sauce in a small bowl, and mix thoroughly. Set aside.
Bring a skillet sprayed with nonstick spray to high heat on the stove. Add corn and cook until thawed and slightly blackened, about 5 minutes. Transfer to the large bowl.
Add shrimp to the large bowl and drizzle dressing over the salad.
MAKES 1 SERVING
PER SERVING (1 salad, entire recipe): 260 calories, 2g fat, 622mg sodium, 39g carbs, 8g fiber, 15g sugars, 24g protein -- POINTS® value 5*
Note: Add 1/4 cup chopped avocado onto this dish and your salad will have 320 calories, 7.5g fat, and 10.5g fiber (POINTS® value 6*)
Saturday, August 28, 2010
Schnepf Farms and The Olive Mill in Queen Creek offers several choices of flavored vinegars, olive oils and dressings. You can also pick up a copy of Tastes & Treasures there.
Thursday, August 26, 2010
A similar recipe is from the Hassayampa Inn breakfast menu. You will find it on page 54 Tastes & Treasures.
Sour Cream Pecan Coffee Cake
2 tablespoons butter, melted
1/3 cup packed brown sugar
1 tablespoons all purpose flour
¼ teaspoon ground cinnamon
¼ cup pecans, chopped
1 cup all purpose flour
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
3 tablespoons butter, softened
1/3 cup granulated sugar
1 teaspoon vanilla extract
½ cup sour cream
Confectioners’ Sugar Icing
¼ cup confectioners’ sugar
2 teaspoons half-and-half
For the coffee cake, preheat the oven to 325 degrees. Mix 2 tablespoons butter, the brown sugar, 1 tablespoon flour, the cinnamon and pecans in a bowl. Sift 1 cup flour, the baking powder, baking soda and salt together. Cream 3 tablespoons butter and the granulated sugar in a mixing bowl until light and fluffy. Beat in the egg and vanilla. Add the sifted flour mixture alternately with the sour cream, mixing well after each addition.
Spoon into a buttered 8 X 8 inch baking pan and bake for 20 minutes. Sprinkle with the pecan mixture and bake for 15 minutes longer. Cool on a wire rack for 10 minutes.
For the icing, blend the confectioners’ sugar and half-and-half in a bowl. Drizzle over the warm coffee cake.
Wednesday, August 25, 2010
Dining at historic venues is wonderful. Dining by the water at an historic place is even better. The Hotel Chequamegon in Ashland, Wisconsin fit the bill. Check out the painted copper ceiling, Victorian furniture, and historic photo gallery. The checkers board was very inviting but we decided to bike around the town instead. The hotel burned but new owners salvaged it, moved and restored it to it's former glory on the waterfront. It is easy to imagine those days with the great ships docking in Ashland, transporting iron ore all over the Great Lakes and beyond. This once bustling town has found a new life with tourism, boating, biking and snowmobiling.
We enjoyed fresh broiled whitefish (no tartar sauce needed, thank you) served with sweet potatoes. The recipe from Tastes & Treasures page 122 for Sweet Potato Souffle would be a good option with this fish.
Tuesday, August 24, 2010
Looking at Tastes & Treasures recipes, I would bet Cranberry Conserve on page 189 would be a great topping for Pannukakku.
Monday, August 23, 2010
1-1/2 cup flour (1/2 C whole wheat can be used)
1-1/2 cup milk
1 tablespoon sugar
1 teaspoon salt
1/4 cup butter for the baking pan
heavy cream for whipping
In a bowl, whisk together first 5 ingredients until no lumps remain. Let stand 30 minutes. Preheat oven to 450 degrees. Melt butter in a 9×13 pan by placing it in the preheating oven. (Remove pan when butter is melted to avoid scorching.) Brush entire pan with melted butter before pouring in the pancake batter. Bake 15 to 20 minutes, until edges are puffed high and golden. Top with whipped cream and fresh fruit.
Serves 4 – 6
Note There are so many choices to put on top Pannukakku. Experiment with fresh lemons and powdered sugar; raspberries or blackberries or blueberries in syrup. The Raspberry Puree recipe in Tastes & Treasures page 25 would be wonderful. It is an historic recipe from The Cottage Place Restaurant in Flagstaff.
Saturday, August 21, 2010
It's summer with fresh vegetables at all the markets. This recipe makes a quick meal with no canned goods involved. It seems like an embellished version of Camelback Inn's Marinated Heirloom Tomatoes pg 67 Tastes & Treasures.
Grilled Chicken with Caprese Corn Salad
2 medium tomatoes, finely diced
8 ounces fresh mozarella, finely diced
2 large sprigs fresh basil, minced
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
1 pound boneless, skinless chicken breasts
3 ears fresh corn, shucked
Heat grill to medium high. Combine tomatoes, mozzarella and basil in a medium bowl with olive oil. Season with salt and pepper. Season chicken with salt and pepper and grill about 10 minutes, turning once. Grill fresh corn on upper grill rack or furthest away from direct heat for about 5 minutes, turning often.
Move chicken to a cutting board and let rest. Cut kernels from corn and add to bowl with tomatoes and cheese, toss to combine. Slice chicken, and serve with the salad on the side.
Thursday, August 19, 2010
Lemon-Ricotta Pancakes with Huckleberry compote and Meyer Whipped Crème
From AZ Republic
The Hassayampa Inn gave us a wonderful Lemon Souffle Pancake recipe for Tastes & Treasures pg 52. This Huckleberry compote from Chef Jeremy Pacheco at Lon's at Hermosa Inn looks equally enticing.
For the Huckleberry compote
3 pounds huckleberries, frozen
1 cup water
1 cup sugar
1 cup corn syrup
2 lemons, zest and juice
Place all ingredients in a pot and bring to a simmer. Allow to simmer until reduced to a syrup consistency, stirring occasionally.
For the Meyer whipped crème
1 quart heavy cream
zest and juice of 2 Meyer lemons
¼ cup powdered sugar
1 tablespoon vanilla
1 teaspoon salt
Mix all ingredients. Whip with mixer until stiff.
For the pancakes
4 cups cake flour
½ cup all-purpose flour
2 tablespoons baking powder
2 teaspoons salt
1 teaspoon nutmeg
zest of 10 lemons
2 cups buttermilk
3 cups ricotta cheese
1 cup lemon juice
¾ cup sugar
1 tablespoon vanilla extract
10 egg yolks
¼ cup butter, melted
10 egg whites
butter for cooking
Combine the flours, baking powder, salt, nutmeg and zest in a large mixing bowl. In a separate mixing bowl, combine buttermilk, ricotta, lemon juice, sugar, vanilla and egg yolks and mix well. Whisk in melted butter. Add wet mixture to the dry ingredients and slowly whisk until smooth.’
In a separate bowl, whip egg whites to stiff peaks. Gently fold egg whites into the batter. Do not over mix. There should be some white streaks of egg whites left in the batter.
Preheat a non-stick griddle or large sauté pan on mediun-high heat and coat with butter. When butter is melted, place a small circle of batter in the pan. Cook for about 3 minutes, or until batter is stiff enough to flip. Flip and allow pancake to cook for 2 more minutes. Top with huckleberry compote and Meyer whipped crème.
Makes 8 to 10 servings.
Note: The Meyer lemon (Citrus × meyeri) is a citrus fruit native to China thought to be a cross between a true lemon and either a mandarin or common orange. It is not as tart as a lemon.
Tuesday, August 17, 2010
Went to the freezer for my favorite snack and it was gone. Thank goodness this wonderful food is easy to make and stores so well in the freezer. This time I visited Sprouts, the local bulk and organic food grocery store. So many choices in the barrels for nuts, barley, grains, candies and more. And very good prices. For the granola I chose shelled pistachios, pecans, coconut, sunflower seeds . . . oh my goodness. I bypassed the chocolate candy bin but filled a bag with yogurt covered cranberries. They were too tempting.
Try this recipe for the kids or grand kids. They will love you. Even fun to let them make it with you. Measuring all those ingredients can be a learning experience.
Granola page 196 in Tastes & Treasures cookbook
4 1/2 cups old fashioned oats
1 1/2 cups shredded coconut
1 1/2 cups pistachios
1 1/2 cups pecans
1 1/2 cups slivered almonds
1 1/2 cups sunflower seeds
1/4 teaspoon ground cinnamon
1 cup honey
1/2 cup packed brown sugar
1/2 cup molasses
1/2 cup (1 stick) butter
1 cup finely chopped assorted dried fruit (raisins, apricots, cranberries, dates)
Preheat the oven to 350 degrees. Mix the oats, coconut, pistachios, pecans, almonds, sunflower seeds and cinnamon in a bowl. Combine the honey, brown sugar, molasses and butter in a saucepan and cook over medium heat until blended, stirring frequently; do not allow to boil.
Pour the honey mixture over the oats mixture and mix until coated. Spread the oats mixture on a greased baking sheet with edges. Bake for 15 minutes or until the oats are golden brown, stirring frequently. Spoon immediately into a heatproof bowl and stir in the dried fruit. Store in airtight containers or sealable plastic bags in a cool environment for up to 2 months. Freeze if storing for longer than 2 months. Makes 16 to 18 cups.
Hint - Do not let the granola sit on the hot cookie sheet.
Sunday, August 15, 2010
Store bought quiche is often plain and simple. Try this idea with crisp bacon pieces for a lovely presentation. Just add the bacon prior to baking and serve with a smile.
Another option is to make Southwest Bacon and Cheese Strata from Rancho de La Osa, page 118 in Tastes & Treasures cookbook. A little more labor involved but well worth it.
Southwest Bacon and Cheese Strata
10 cups cubed trimmed white bread
14 eggs, beaten
4 cups milk or half-and-half
16 slices hone or mesquite-flavored thick bacon, cooked and crumbled
1 teaspoon white pepper
1 teaspoon dry mustard, or 1 tablespoon Dijon mustaard
1 tablespoon finely chopped seeded jalapeno chile
2 cups (8ounces)shredded sharp Cheddar Cheese
2 cups (8 ounces) shredded Monterey Jack cheese
Mix the bread, eggs and milk in a large bowl and let stand for 20 minutes. Add the crumbled bacon, white pepper, dry mustard, jalapeno chile, Cheddar cheese and Monterey Jack cheese and mix well. Spoon into a 9X13-inch baking dish sprayed with nonstick cooking spray. Cover with plastic wrap and chill for 8 to 10 hours. Remove from the refrigerator 30 minutes before baking and place the dish on a baking sheet for ease in handling and for catching any spills.
Preheat the oven to 375 degrees. Bake the strata for 45 to 60 minutes or until the center is firm and the top is golden brown. Serve with a dollop of sour cream and a drizzle of salsa.
Friday, August 13, 2010
Thanks to Kyle McKoy and the education staff at the Arizona Historical Society Museum, www.arizonahistoricalsociety.org has a new and improved look. Especially inviting is the Kids Only Section with activities, puzzles, history and recipes to follow. The Easy Sticky Buns may not be the traditional, historical recipe from El Chorro (found in Tastes & Treasures page 78) but it is a fun one for children.
Wednesday, August 11, 2010
Zona Lorig and I have been meeting with printers and book binders in preparation of producing the Historymakers Gala book for Arizona's Centennial Gala February 11, 2011. It has been a learning experience and very enjoyable. Tony Naducci at O'Neil printing educated us on the process. O'Neil printing is also an historic business started in 1908 with Bucky O'Neil.
Go to www.oneilprint.com for the fascinating story.
Tony also gave us Jan D'Atri's Rescued Recipes cookbook last week so I am ready to try some new food recipes.
Monday, August 9, 2010
From such a tiny seed comes this large luscious fruit . . . nature is amazing.
Yogurt Parfaits are a wonderful way to use the honeydew. The Hassayampa Inn has a simple and delicious recipe using fresh blueberries, raspberries, granola and yogurt. We like adding honeydew.
Recipe on page 52 Tastes & Treasures cookbook.
Sunday, August 8, 2010
The Historymakers Recognition Program continues each year with exhibits, videos, oral histories and artifacts at the AHS Museum at Papago Park.
Thank you ladies for all you do for the Historical League.
Friday, August 6, 2010
Fantastic Cobb Salad, wonderful presentation and views of the harbor of San Diego. We also tried the crab cakes.
The Cottage Place in Flagstaff gave us a tasty crab cake recipe worth trying.
Crab Cakes with Corn Sauce page 28 Tastes & Treasures cookbook
1/2 cup marsala
2 tablespoons chopped shallots
2 teaspoons salt
1/4 teaspoon white pepper
3 cups whipping cream
1/2 cup water
1 cup roasted corn kernels or frozen roasted corn kernels, thawed
1/4 cup all purpose flour
2 tablespoons butter, melted
1 pound crab meat, shells removed and crab meat flaked
1 rib celery, chopped (about 1/2 cup)
1/4 cup chopped red bell pepper
1 cup fresh corn kernels or frozen corn kernels, thawed
1 teaspoon horseradish
1 1/2 teaspoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon grated lemon zest
2 tablespoons chopped fresh chives
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch of cayenne pepper
2 cups panko (Japanese bread crumbs)
1/2 cup Clarified Butter (page 29)
For the corn sauce, bring the wine, shallots, salt and white pepper to a boil in a large saucepan. Cook until the mixture is reduced by one-half. Add the cream and water and return to a boil. Stir in the corn. Mix the flour and butter together and whisk into the boiling sauce. Reduce the heat and simmer for 20 minutes. Pour into a blender and process until pureed. Adjust the seasonings to taste and strain into a bowl. Keep warm.
For the crab cakes, combine the crab meat, celery, bell pepper, corn, horseradish, Dijon mustard, lemon juice, lemon zest, chives, salt, black pepper, cayenne pepper, 1/2 cup of the panko, 1/2 cup of the corn sauce and the eggs in a large bowl and mix thoroughly. Adjust the seasonings to taste. Divide the crab meat mixture into sixteen 2-ounce balls. Gently shape each ball into a round cake about 1/2 thick. Dredge the crab cakes in the remaining 1 1/2 cups panko, gently pressing to adhere. Heat a large skillet over high heat. Cover the bottom of the skillet with the clarified butter. Add the crab cakes and fry for 2 to 3 minutes per side or until golden brown. Drain on paper towels.
To serve, ladle 1/4 cup of the remaining corn sauce on each serving plate and plate the crab cakes in the pool of sauce.
Makes 16 appetizer-size crab cakes
Wednesday, August 4, 2010
Thanks to David Bonom, Cooking Light, JULY 2010 for this easy make-ahead meal with only 235 calories. We like to 'tone it down' a bit substituting diced red bell pepper for the chiles. To add extra flavor, try cooking the shrimp on the grill. Yummm.
Spicy Chipotle Shrimp Salad
1 1/2 pounds peeled and deveined large shrimp
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup finely chopped celery
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
3 tablespoons canola mayonnaise
1 tablespoon chopped chipotle chile, canned in adobo sauce
2 teaspoons fresh lime juice
1/2 teaspoon ground cumin
8 Boston lettuce leaves
1. Heat a grill pan over medium-high heat. Sprinkle shrimp with salt and black pepper. Coat pan with cooking spray. Add half of shrimp to pan; cook 2 minutes on each side or until done. Remove shrimp from pan; repeat procedure with remaining shrimp. Cool shrimp for 5 minutes.
2. Place shrimp in a medium bowl; stir in celery and next 6 ingredients (through cumin). Arrange 2 lettuce leaves on each of 4 plates; top each serving with 3/4 cup shrimp mixture.
Note: Serves 4
Monday, August 2, 2010
This refreshing salad is filled with the freshest catch from the grocery store . . from shrimp to crab to scallops so it varies each time I make it.
The recipe below is a variation from page 174 in Tastes & Treasures cookbook.
Green Salad with Shrimp
1 cup vegetable oil
1/2 onion, chopped
1/2 cup white vinegar
2 tablespoons balsamic vinegar
Juice of 1 lemon
1 garlic clove, minced
1 teaspoon peppercorns
1/4 teaspoon ground cayenne pepper
2 or 3 avocados, sliced
2 pounds small shrimp, cooked and peeled
1 bunch spinach, trimmed
1 head romaine, trimmed and leaves separated
1 head iceberg lettuce, trimmed and leaves separated
1 pound bacon, crisp-cooked and crumbled
Combine the oil, onion, vinegar, lemon juice, garlic, peppercorns and cayenne pepper in a blender or food processor and process until mixed. Combine the cottage cheese mixture, avocados and shrimp in a bowl and mix gently. Chill, covered, for 8 to 10 hours. Rinse the spinach, romaine and iceberg lettuce and wrap in damp clean kitchen towels. Chill for 8 to 10 hours.
Tear the greens into bite-size pieces. Combine the greens and the shrimp mixture in a salad bowl and mix gently. Sprinkle with the bacon and serve immediately. Serves 8 to 10
Note: You may not need all that dressing.