Oatmeal Yogurt Fruit Breakfast Creation

Happy Fathers Day to all those Dads out there. Hope you had a good healthy breakfast like the one we had at Adobe Restaurant at the AZ Biltmore Hotel.

Summer breakfast couldn't get better than this with cool oatmeal, cream, yogurt, walnuts and fresh fruit. We biked at 6:30 am to the Biltmore along the canals with soft breezes and temperature in the 80s. Didn't want heavy food so this was just right.

I love the Yogurt Parfait recipe from Hassayampa Inn in Prescott. The Adobe adds cooked and cooled oatmeal. Nice touch. I ordered the cup and it was a lot. The bowl is even bigger- enough to share.

Yogurt Parfaits pg 52 Tastes & Treasures
2 cups fresh blueberries
2 cups fresh raspberries
2 cups granola
Strawberry yogurt
Mix the blueberries and raspberries in a bowl. Alternate layers of the berries and granola in parfait glasses or wine glasses and top with the yogurt.
Note: You can use homemade or commercial granola and low-fat yogurt in this recipe. A recipe for outstanding granola is on page 196 in Tastes & Treasures.
Serves 6

Who invented chocolate chip cookies?

The Chocolate Chip cookie

is America's most famous cookie. It was invented in 1930 by Ruth Wakefield, who was the owner of the Toll House Inn in Massachusetts. The story goes that one day she decided to add small chunks of a Nestle's Semisweet Yellow Label Chocolate bar to her butter cookie dough. The chocolate chip cookies were an instant hit with her customers and word of their popularity reached the Nestle company. Nestle must have realized that adding small chunks of their chocolate bar to cookie dough would appeal to the mass market because by 1939 Nestle had already developed and was selling small chocolate morsels (or chips) in a yellow bag. Nestle went on to buy the rights to the Toll House name and Ruth Wakefield's chocolate chip cookie recipe. They called her recipe "The Famous Toll House Cookie" and printed it on the back of the Yellow bag of chocolate chips.

Read more: http://www.joyofbaking.com/ChocolateChipCookies.html#ixzz0lkSxPbeL

Tastes & Treasures page 191 Special Chocolate Chip cookies
1 1/2 cup all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
3 cups old-fashioned oats
2 cups (12 ounces) chocolate chips
1 cup walnuts, chopped
Preheat the oven to 350 degrees. Mix the flour, baking soda, cinnamon and salt together. Combine the butter, brown sugar and granulated sugar in a bowl of a stand mixer and beat until creamy, scraping the bowl occasionally. Add the eggs one at a time, mixing well after each addition. Blend in the vanilla. Add the flour mixture and beat until smooth. Mix the oats and fold in the chocolate chips and walnuts.
Drop by rounded tablespoons onto a non stick cookie sheet or a cookie sheet lined with baking parchment paper. Bake for 12 minutes or until golden brown. Cool on the cookie sheet for 1 minute and remove to a wire rack to cool completely. Store in an airtight container.
Makes 3-4 dozen

Sea Bass Tower

Chilean Sea Bass at Coup des Tartes on 16 Street in Phoenix is served with a lovely presentation. Seafood towers are very popular. This one had baked sea bass over spinach and Israel couscous with toppings of golden raisins, blood orange, kalamata olives, tomato, red pepper, red onion and chives. I am drooling looking at it and ready to dig in.

Still love The Cottage Place Restaurant recipe for Seafood Tower in Tastes & Treasures page 18. It's great to be creative in the kitchen.

1 cup water
¼ cup Cilantro Lime vinaigrette (page 21)
1 teaspoon salt
4 large shrimp, peeled and deveined
2 scallops, cleaned
¼ cup Cilantro Lime Vinaigrette (page 21)
Tomato Caper Relish (page 20)
Horseradish Cream Sauce (page 20)
Bottled cocktail sauce
Avocado fans
Cilantro Lime vinaigrette (page 21)
Bring the water, ¼ cup vinaigrette and the salt to a boil in a small saucepan. Add the shrimp and scallops and reduce the heat to 170 degrees. Poach the shrimp and scallops for 5 minutes or until the shrimp turn pink. Remove from the heat. Add ice to the mixture to stop the cooking process and let stand for 4 minutes. Drain the shrimp and scallops and place in a large bowl. Add ¼ cup vinaigrette and toss to coat. Chill in the refrigerator.
Cut each scallop into three thin circles. Place two plastic tubes 2 inches in diameter and 3 inches tall on a place. Fill each tube half full with the relish and compact with a spoon handle. Arrange three scallop slices on the relish in each tube. Slide the tip of a metal spatula under each tube and place each on a chilled serving plate. Make a pool of the horseradish cream sauce around the tube. Drag a wooden pick through cocktail sauce and make a design in the horseradish cream sauce. Arrange the poached shrimp and avocado fans in the sauce. Drizzle some of the remaining vinaigrette around the edge of each plate. Remove the plastic tube by pressing down on the scallops with a spoon handle, while lifting each tube.
Serves 2

Barrio Cafe has modern Mexican cuisine

Tucked away in a quiet neighborhood, Barrio Cafe has become a destination for unique Mexican cuisine. The chef calls on her Mexican heritage to prepare flavorful food. Zona Lorig and I worked on the Historymakers Gala Commemorative book in the morning and treated ourselves for lunch. Growing up near Tombstone, Zona remembered Pozole soup with broth, green onion, bay leaf, garlic, cumin, tender pork, and hominy topped with crunchy cabbage, radish slices and cilantro. Barrio Cafe serves it with fresh lime wedges.
I enjoyed the fresh mango, avocado, red pepper, tomato and shrimp salad topped with thinly sliced red onion, a delicate sauce and sesame seeds.

We checked out the new "Grafitti" art wall as Zona attempted to hitchhike with the red car. A work in progress, it is a colorful treatment to the parking area.

Fruited Crepes and French Toast

After a 25 mile bike trip with neighbors, Chris and Renee, we deserved some nourishment so we stopped at First Watch in north Phoenix.

Fruit (banana, honeydew, strawberries, cantalope) filled crepes with strawberry yogurt and granola at First Watch in north Phoenix is worth the indulgence. I substituted whole wheat toast for the homemade muffin so I wouldn't feel so guilty.

Chris' order for French Toast was beautifully presented. Love the kiwi on top for color.

Camelback Inn has a wonderful recipe page 66 of Tastes & Treasures.







Crunchy French Toast with Maple Syrup
1/2 vanilla bean, or 1 1/2 teaspoon vanilla extract
3 eggs
3/4 cup milk
1 teaspoon ground cinnamon
6 (1-inch) slices white bread
2 to 3 cups cornflakes, crushed
6 tablespoons butter
Confectioners' suar
6 ounces (or more) maple syrup
Split the vanilla bean into halves and scrape the seeds into a medium bowl. Whisk in the eggs, milk and cinnamon. Add the bread and let soak for 1 minute per side. Press each piece of soaked bread into the cornflakes to coat. You make make ahead 1 day in advance up to this point. Wrap in plastic wrap and chill in the refrigerator.
Heat the butter in a skillet over medium heat until the foam subsides. Add the coated bread and cook on each side until brown. Cut each piece into halves and arrange on serving plates. Sprinkle with confectioners' sugar and drizzle with the maple syrup. Serve immediately.
Serves 6
Note: Remember to top with fresh seasonal fruit for added impact.

League 2010-11 Grants to AHS

At our meeting on June 7th , the League hosted an appreciation luncheon for the AHS staff. $24,929 in grants for 2010-2011 were awarded. Director Dr. Peter Welsh and President Ruth Ann Hogan pictured.

Administration $6,950

• Advertising for the Museum & Events $1,525

• Copier Maintenance $950

• Hospitality $500

• New Brochure & Gallery Guide $3,500

• Volunteer Recognition $500

Collections & Library/Archives $6,200

• Collections $2,500

• Library & Archives $3,700

Education $3,500

• Intern $3,000

• National History Day $500

Exhibitions & Graphics $2,500

• Exhibit Preparation $1,500

• Graphics $1,000

PEO chapter honors Elisabeth Ruffner

Jeannine Moyle writes, "Here is a picture of Historical League gals who gathered at a P.E.O. state convention in May at the Mesa Hilton. Elisabeth Ruffner was honored for 60 years of service in a P.E.O chapter. It was fun to have so many League gals present to honor one of our Historymakers. This is yet another honor bestowed on her. P.E.O. is Philanthropic Educational Organization dedicated to promoting the advancement of education for women."

Pictured from left to right: Jeannine Moyle, Zona Lorig, Margaret Pogue, Lindy Isacksen, Linda Fritsch, Kathleen Fischer, Linda Cathey and Elisabeth Ruffner (seated)