Food Snobs & Pretentious Restaurants

I just read about the world's best restaurant, Noma in Copenhagen. They are offering Nordic gourmet cuisine, a distinctly advanced kind of cuisine. I decided to check out their menu and was very surprised at what I saw. The seven course menu runs $175.00 and I've listed some of the mouth watering sumptuous delights below. Reservations? They are booked through August 2010 for these mouthwatering morsels of heavenly delights!! You know I jest.

Here is a sample of their menu; Musk ox & smoked marrow with apple and beetroot - chestnuts & black roe with walnuts and cress shoots - langoustine & seawater parsley & rye - salsify & milk skin with truffle from Gotland - dried scallops & watercress with biodynamic cereals & beachnut pickled vegetables & bone marrow herbs & bouillon.

I must not have a very refined palette because I would refuse to eat this and I certainly would not pay $175.00. Do you think they are trying to appeal to "food snobs?"

Some of the other restaurants that made the list were Alinea (Chicago), El Bulli (Spain), Daniel (New York), Le Bernardin (New York), Eleven Madison Park (New York), French Laundry (Yountville, CA) near Napa - Jerry and I have dined here before and thoroughly enjoyed the experience and the food was incredible.

Swallow your pride it contains no calories....

We all love fine dining and formal service, but it's unpleasant when the restaurant or the restaurant staff is at odds with reality. Ever been greeted at the door by an unfriendly snooty hostess, it makes me want to turn around and leave. We've all encountered the stuffy pretentious waitperson who acts as if being a waitperson is beneath them (get a new job) and their nose never comes off the ceiling. Is it too much to ask for a smile and thank you, after all wait staff, maitre d' and hostess, if it weren't for the customers you would not have a job. On occasion, presentation of the food can get a little over-the-top. I don't want to eat art work, so I don't want my food looking like it belongs in a museum. I like it presented nicely, but some chefs go way overboard. Huge plates and bowls with tiny little portions, they charge a fortune for, no thanks.

Below I've listed some very non-pretentious recipes and I hope you enjoy them.

Curried Shrimp

2 lbs. medium to large shrimp, clean, peel and devein

1 onion, julienne

1 apple, peeled, cored and julienne

2 garlic clove, minced

salt and freshly ground black pepper

1/2 cup sour cream

1 cup Greek yogurt

1 1/2 Tbl. good quality curry powder

1 Tbl. fresh lemon juice

Fresh cilantro, chopped

Heat a little oil in large saute pan, add onions, apple and garlic, season with salt and pepper and cook until soft, do not brown. Add the shrimp and curry powder. Cook until shrimp turns pink; add lemon juice, sour cream and yogurt. Gently bring to a boil and stir. Place mixture on a platter over cooked couscous or rice and sprinkle with chopped cilantro. I also like to sprinkle with chopped cashews too.

Simple Halibut with Vinaigrette - It's nice to just eat simply and this dish is delicious and flavorful

4 to 6 halibut fillet (6 to 8 oz. each)

Vinaigrette - I also like this vinaigrette over salad with grilled chicken

1 Tbl. fresh ginger, peeled & grated

2 Tbl. Italian parsley, chopped

4 scallions, chopped including green part

2 Tbl. fresh lemon juice

2 Tbl. white wine vinegar

2 Tbl. Dijon

salt and freshly ground black pepper

8 Tbl. canola oil

Place all vinaigrette ingredients in a blender and puree until incorporated. Taste and adjust seasonings.

There are a couple of ways to prepare the fish; you can oil it, season with salt and pepper and grill (my favorite way) you can poach or pan fry it too. When fish is cooked, place on platter and drizzle on vinaigrette.

Chicken Breasts with Dijon Sauce

6 boneless, skinless chicken breasts

salt and freshly ground black pepper

1 small onion, chopped

1/4 cup white wine

1 Tbl. red wine vinegar

1/2 cups good quality chicken stock

2 tsp. tomato paste

1/4 cup whipping cream

2 Tbl. Dijon

Italian parsley, chopped

Fresh thyme, chopped

Season chicken with salt and pepper. In a large saute pan, add a little oil and some butter. Cook chicken on each side about 6 minutes, until nicely browned. Remove chicken, add onions and thyme and cook until onions are soft. Add the wine and vinegar and bring to a boil. Add stock and bring to boil and stir in tomato paste. Cook until slightly reduced, add cream and bring to boil and reduce slightly, stir in Dijon. Add back chicken with juices and cook for about 1 more minute. Remove chicken to platter, pour over sauce and sprinkle with parsley.

Chicken and Dumplings - how unpretentious can you get. Here in Texas they make dumplings that are made like pasta, I don't care for them. I like fluffy dumplings like my mom made.

1 (5 lb.) roasting chicken

1 large onion, chopped

6 stalks of celery, chopped and divided

2 bay leaves

5 garlic cloves, crushed

8 cups cold water

1 stick unsalted butter

1 cup white wine (dry)

1/2 cup all purpose flour

1 cup frozen pearl onions

4 carrots, peeled, cut into chunks

2 cups frozen peas

Italian parsley, chopped

2 Tbl. fresh thyme, chopped

2 tsp. poultry seasoning

Note: you can also add more vegetables of your choice, just be sure to add a little extra chicken stock

Dumplings - these are herb dumplings and you can use whatever herbs you enjoy

2 cups all purpose flour

1 Tbl. baking powder

1 tsp. sugar

salt and freshly ground black pepper

1/2 cup scallions, minced including green part

1 Tbl. fresh thyme, chopped

1 tsp. poultry seasoning

4 Tbl. Italian parsley, chopped

1 cup whole milk

Clean chicken and place in pot with 8 cups cold water, add onion, 1/2 of chopped celery, herbs, spices, garlic and wine. Cover and bring to a boil and turn down to simmer and cook until chicken is done and falls off bone, about 2 1/2 to 3 hours. Remove and drain, reserving stock and skimming. Cool chicken and then pull from bone, discarding bones and skin.

In a large Dutch oven, melt butter and whisk in 1/2 cup flour until blended, cooking about 6 minutes, stirring constantly. Whisk in reserved stock, cooking until thickened, add pearl onions, carrots, celery, peas & chicken, season with salt and pepper.

Dumplings

In large bowl, mix dumpling ingredients and make a batter. With a large scoop or tablespoon scoop out portions and drop into simmering liquid in Dutch oven (if more stock is needed, you can add before adding dumplings) Place all dumplings in and cover and cook for about 20 minutes until puffed up and cooked. Ladle out stew and dumplings and garnish with parsley.

Halibut with Basil Sun Dried Tomato Sauce

4 (6 to 8 oz) portions of Halibut

salt and freshly ground black pepper

1 Tbl. fresh lemon juice

Sauce

olive oil

2 garlic cloves, minced

1 small shallot, minced

6 Tbl. sun dried tomatoes in oil, chopped

1/2 cup dry white wine

1/4 cup fresh basil, chopped

1/2 cup whipping cream

1/3 cup goat cheese

In a saute pan, add some olive oil and a little butter. Season fish with salt and pepper. Cook fish until browned on each side. Add fresh lemon juice, garlic, shallot and sun dried tomatoes. Cook for about 1 minute then add white wine and cream. Cook until slightly thickened, remove fish to platter and add goat cheese and chopped basil. Taste and adjust seasonings, spoon sauce over fish.

Avocado Souffle

5 Tbl. butter

6 Tbl. all purpose flour

2 cups whole milk

1 tsp. salt

freshly ground black pepper

pinch of fresh grated nutmeg

1 large Haas avocado

5 egg yolks

6 egg whites

Preheat oven to 375 degrees. Heat butter in saucepan, add flour and stir with wooden spoon until smooth. Do not brown. Keep heat on low and cool slightly. In another saucepan, heat the milk to boiling point and pour into cooked flour mixture. Beat rapidly with whisk, season with salt, pepper and nutmeg. Remove seed from avocados and scoop out pulp, the puree in blender. Beat the egg yolks into the avocado puree. Stir this into the other mixture. Heat the mixture on low, stirring constantly and remove before coming to boiling point. Beat the egg whites until stiff peaks and fold into avocado mixture. Pour avocado mixture into a buttered and floured 2-qt. souffle dish and bake in oven for about 35 minutes. Remove and serve immediately.

Lemony Cauliflower

1 large head cauliflower

4 cloves garlic, minced

3 Tbl. fresh lemon juice

1 tsp. lemon zest

1/4 cup Italian parsley, chopped

2 Tbl. butter

1/4 cup Parmesan cheese, grated

salt and freshly ground black pepper

Break cauliflower into florets and place in saucepan and steam until tender. In a large saute pan, add butter with a little olive oil and garlic, cook until softened. Add lemon juice and reduce a little. Add steamed cauliflower to saute pan with lemon and mix gently. Season with salt and pepper. Place cauliflower on platter; pour lemon garlic sauce over, sprinkle with parsley and Parmesan.

Glazed Beets - I think beets are one of my favorite vegetables, my mom always used to make Harvard Beets and this is similar

1 1/2 lbs. fresh beets

1 1/2 cup apricot nectar

1 1/2 Tbl. cornstarch

2 1/2 Tbl. cider vinegar

salt and freshly ground black pepper

1/2 cup pecans, lightly toasted

Cut tops off beets, leaving at least 1-inch of stems (do not trim root ends). Gently scrub beets under running water, but do not break skins. Place in saucepan and cover with cold water. Bring to boil and reduce heat. Cover and cook about 20 minutes until just firm with pierced with fork. Remove to plate, cool and rinse again.

Combine nectar and cornstarch in saucepan and stir in vinegar. Cook until mixture thickens. Cut on stems from beets, peel and slice into wedges. Place in apricot mixture and season with salt and pepper, tossing to coat. Transfer to serving dish and sprinkle on toasted pecans.

Julia's Mushrooms

1 large box of button mushrooms, sliced in half

3 garlic cloves, chopped

1/4 cup white wine

1/2 onion, finely chopped

2 Tbl. butter

1/4 cup sour cream

1 tsp. good quality curry powder

4 Tbl. Italian parsley, chopped

salt and freshly ground black pepper

Add butter and a little olive oil to saute pan, add mushrooms and lightly brown, add curry then add garlic and onion and cook about 5 minutes. Stir in white wine and reduce. Remove from heat and stir in sour cream and parsley and season with salt and pepper. Place in serving dish.

Scallops with Truffles

12 large scallops

1 Tbl. shallot, minced

1/2 cup dry white wine

1 cup fish stock (good quality)

1 Tbl. fresh lemon juice

salt and freshly ground white pepper

1 truffle, cut julienne (I purchase the canned ones)

1 egg yolk

4 Tbl. Creme Fraiche

2 Tbl. butter, soft

2 Tbl. Swiss cheese, grated

Place scallops in baking dish with shallots, white wine, fish stock and lemon juice. Season with salt and pepper. Poach for about 5 minutes. Drain scallops (keep liquid) and place in baking dish and keep warm. Stain the juices you saved through fine sieve, add truffles and return to heat and reduce to approximately 4 Tbl. Beat egg yolk and creme fraiche. Remove sauce from heat and beat in egg-creme mixture. Taste and adjust seasonings. Return to low heat and stir for about 1 minute. Remove from heat and swirl in butter until smooth. Coat scallops with sauce and sprinkle with cheese. Brown under broiler and serve. Sprinkle with chopped parsley.

Steak Chasseur - Chasseur sauce is said to be created by Duke Philipe De Mornay (1549-1623). He was a protestant writer and called the protestant pope. It is also said he invented Mornay, Bechamel, Lyonnaise and Porto sauces. It is a hunter-style brown sauce. I used to make for my parents and they love it.

1 1/2 Tbl. Beurre Manie - equal part of butter and flour incorporated

4 tournedos fillet of beef

6 Tbl. butter

3 Tbl. olive oil

4 shallots, minced

1/4 lb. mushrooms, minced

1 cup dry white wine

3/4 cup good quality beef stock

1 Tbl. tomato paste

salt and freshly ground black pepper

2 Tbl. Italian parsley, minced

Heat 3 Tbl. of butter and 3 Tbl. oil and saute beef on both sides, cook to desired doneness. Remove to plate and keep warm. Add remaining butter to pan juices with shallots and mushrooms. Saute for about 5 minutes until golden. Add wine and bring to boiling and reduce by two thrids. Add beef stock and tomato paste. Stir in the beurre manie and simmer for about 6 minutes. Taste and adjust seasonings. Return steaks with juices on plate to pan and turn them around in sauce. Place on serving platter and pour over some sauce. Sprinkle with parsley.

Strawberry Genoise Lucullus

Genoise

7 eggs

1 cup sugar

1 tsp. pure vanilla extract

1 3/4 cups all purpose flour (sifted)

1/2 clarified butter

Preheat oven to 350 degrees. In a bowl, break up eggs with sugar lightly with a fork. Place bowl over, but not touching simmering water and beat with wire whisk until mixture feels hot to finger. Remove from heat and beat with electric mixer for about 15 minutes until completely cooled and has tripled in bulk. It will also form a ribbon when dropped from spoon. Beat in vanilla. Gently fold in flour alternately with the cooled clarified butter, adding a little at a time.

Bake in two round 9-inch pans which have been buttered and lightly dusted with flour. Bake for approximately 20 to 25 minutes. Cake will spring back when touched. Place on cooling rack.

Filling

2 cups fresh raspberries

1/2 cup superfine sugar

1 qt. small fresh strawberries

2 cups frosting (see below)

Puree the raspberries in blender and place in saucepan with sugar and two thirds of strawberries. Bring to slow boil and simmer 3 minutes. The strawberries should still retain their shape. Drain the fruit and reserve the juice and cool.

Frosting

2 egg whites

2 cups powdered sugar

juice of 1/2 lemon

Combine egg whites and sugar in bowl, blend with wooden spoon until very smooth, soft and white. Blend in lemon juice.

Put the cooled strawberries between the 2 layers of cake and frost the top and sides with frosting. Place uncooked strawberries on top of cake and around sides, drizzle cooled fruit juice over the cake. Serve.

Meringue Cups with Fresh Berries & Whipped Cream - My mom used to make these in the summer and fill with either fresh strawberries, blackberries or raspberries. Sometimes she would mix homemade lemon curd in with the whipped cream. If you make a bigger version it's called Pavola.

1 cup sugr

1 Tbl. cornstarch

4 egg whites, room temp.

1/4 tsp. fresh cream of tarter

pinch of salt

1/4 tsp. pure vanilla extract

fresh berries of your choice

whipping cream

lemon curd (optional)

Preheat oven to 225 degrees. Whisk sugar and cornstarch. Beat egg whites 1 minute and then add cream of tarter and salt beating until blended. Gradually add sugar, 1 Tbl. at a time until mixture is glossy and stiff peaks form and sugar is dissolved. Beat in vanilla. On a baking tray, add parchment paper and spoon on individual rounds making indentation in center with the edge built up a little. Bake for 1 hour and 30 minutes or until pale golden and outside crust has formed. Turn oven off and let meringues stand in oven with door closed and light on for 12 hours.

When ready to serve, remove meringues to plate. Whip cream, adding a little powdered sugar and lemon curd if desired. Spoon some into meringues, top with berries and more whipped cream.

Lavender Ice Cream

2 cups heavy whipping cream

1 cup half and half

2/3 cup honey

2 Tbl. dried culinary lavender (Amazon has it too)

2 large eggs

1/8 tsp. salt

In a heavy saucepan, over moderate heat, bring cream, half and half, honey and lavender just to a boil, stirring occasionally, then move pan from heat. Cover pan and let steep 30 minutes. Pour cream mixture through a fine sieve into a bowl and discard lavender. Return mixture to clean saucepan and heat over moderate heat until hot.

Whisk together the eggs and salt in large bowl, then add 1 cup of hot cream (tempering) mixture in slow stream, whisking. Pour into remaining hot cream mixture in saucepan and cook over low heat, stirring constantly with a wooden spoon until thick enough to coat back of spoon and mixture registers 170 on thermometer about 5 minutes (do not boil).

Pour custard through sieve into clean bowl and cool completely stirring occasionally. Chill, covered until cold about 3 hours. Freeze in ice cream maker. Place in airtight container and put in freezer until harden.

Bon Appetit

"Do not tremble or be dismayed for the Lord God is with you wherever you go."

Joshua 1:9

Branson & the Ozarks

Jerry and I just got back from a driving trip to Branson, MO - the family oriented, very colorful, slightly tacky, Las Vegas type touristy city. I don't think we will be going back, but we did have fun while we were there and enjoyed ourselves. We did see a couple of great shows; The Branson Belle Showboat, a dinner cruise on Table Rock Lake and the Dolly Parton Dixie Stampede, a dinner show with a wild west theme including horses and long horn cattle.

We left our house at 7:00 am and drove straight through to Branson, arriving around 7:00 pm. We drove north through Dallas and into Oklahoma. Oklahoma is really a very pretty state and we were amazed with Lake Eufaula, OK which has 600 miles of shoreline. Jerry and I said it's the lake that just keeps on growing. Every time we turned a bend in the road the lake was there on either side of the road. After driving through much of OK, we were in Arkansas. It was so green and beautiful with lots of rolling hills, pastures with cows, ponds and streams. Finally, we hit Missouri. We were exhausted, went to our hotel room, and then went to dinner. Next morning, refreshed we toured the city and decided on activities. As I said, we went on the Branson Belle at Table Rock Lake. The food on the Belle was not very good, but the entertainment was fantastic and we really enjoyed ourselves. Standing on the deck of the boat you could see the shoreline which was dotted with impressive lakefront homes, lush forests of green and the water was perfectly blue.

After leaving Branson to come home, we drove a different route through the gorgeous Ozark Mountains (Jerry and I both want to do a lodge retreat next getaway). Our destination was Shreveport/Bossier City, LA where we planned on staying at the Horseshoe Casino. We passed through the little town of Leslie, AR where Serenity Farm Bread is located, but on Sunday it was closed so we continued driving on Hwy 65 and about 1/2 mile down the road we ran into another small location (for Serenity) located on Cove Creek. We spent about 1 1/2 hours in the bakery where we met Chef Dustin Black (Le Cordon Bleu trained chef) and artist, Sven Swenson and his brother. I purchased one of Sven's paintings and he is very good artist. We ordered the vegetable chowder and onion quiche and Dustin also gave us samples of his vegetable turkey salad with homemade mayonnaise, spinach salad with a fantastic fresh vinaigrette salad dressing that he is famous for, and his hummus, garlic, eggplant and roasted red pepper dips. I also indulged and got a piece of their Italian Wedding cake and it was very, very good. Jerry tried the sourdough pecan sticky buns and they were sticky, gooey and delicious. Serenity makes authentic sourdough using a traditional, naturally leavened European process that contains no baker's yeast, sweeteners, oils or fats. Made with organic flour, filtered water and unrefined sea salt, baked in massive wood-fired brick ovens. When you first bite into the bread it screams sour and it's wonderful.

In Missouri there is an abundance of trout fishing; rainbow, brown, cutthroat and brook to be had. Resorts are all around the Ozarks for the sole purpose of fishing and relaxing. You can also catch walleye which is a great tasting fish. Bass Pro Shops owns a breathtaking resort called Big Cedar Lodge located only 10 minutes from Branson, MO. They have a grand lodge, cabins, spa, horseback riding, fishing, boating, dining, shopping and a myriad of other activities. Jerry and I are already planning a trip for next year.

In Bossier City, LA we stayed at the Horseshoe Casino and had a lovely suite with the most perfect bed I think I've ever slept on. The hotel is lovely with dazzling huge chandlers, marble floors and the casino is in the back part of the hotel so you don't have to deal with that right as you come in. They have a spa and health club, high end shopping that includes clothing, handbags and jewelry and right next door is the Louisiana Boardwalk with outlet shopping, riverfront dining and entertainment. We dined at Jack Binions Steak House and enjoyed crab cakes with citrus tomato coulis (appetizer) Caesar salad (we split) pork porterhouse over corn and crab machoux topped with Jack Daniels demi glace & tasso ham & smoked cheddar grits (Jerry had this) and I had the gulf snapper over jumbo prawns and crabmeat with a citrus beurre blanc and sauteed spinach in bacon and garlic. Needless to say, we did not have room for dessert! We had planned on staying 2 nights, but were worn out and wanted to get back to our dogs, Bailey & Zoey.

As I said, we drove back though the Ozark Mountains which were fantastic and beautiful. Trout was abundant in most of the restaurants and at one stop we enjoyed pan fried trout, with rosemary roasted potatoes, and fresh steamed green beans with garlic butter.

I hope you enjoy the recipes listed below.

Julia's Pan-fried Trout with Pecan Butter

4 fillets mountain trout, boned
salt and freshly ground black pepper
1/2 cup all purpose flour
lemon wedges
5 Tbl. butter
1/2 cup pecans, lightly toasted and chopped
2 Tbl. Italian parsley, chopped
vegetable oil for cooking

Season trout with salt and pepper. Place trout in flour and coat both sides of fish, shaking off excess. In a large skillet add 2 Tbl. butter and some vegetable oil, add the trout and cook for about 5 to 7 minutes on each side. Remove trout from pan and place on serving platter, set aside. Add 3 Tbl. of butter and heat until it foams. Remove from heat and add pecans and lemon juice and swirl around in pan. Pour over trout and sprinkle with parsley.

Trout Dip - we had a wonderful full-flavored trout dip while dining on our trip and here is my version

1 boneless smoked trout
1/2 cup cream cheese, softened
1/2 cup sour cream
1 Tbl. prepared horseradish
2 Tbl. Italian parsley, minced
3 scallions, minced including green part
2 Tbl. fresh lemon juice
salt and freshly ground black pepper
1/2 tomato, seeded, peeled and chopped finely

In a food processor, add cream cheese, sour cream and horseradish and puree. Remove to bowl and add fish, mixing well. Stir in parsley, scallions, lemon juice, salt, pepper and place in serving bowl. Sprinkle with chopped tomato. Refrigerate and serve with baguette slices or crackers.

I am a big fan of wedge salads, when I was a kid traveling on vacations with my parents, they always stopped in the town of Maxwell, NE at a restaurant that served wedge salads. I think for awhile they went out of favor, but we see them back in restaurants again.

Julia's Bacon, Blue Cheese, Tomato Wedge Salad

1 head of iceberg lettuce, washed and patted dry, sliced into wedges
1 or 2 ruby red tomatoes, chopped
6 slices of bacon, chopped
salt and freshly ground black pepper
blue cheese dressing (see recipe below)
3 hard boiled eggs, chopped
Italian parsley, chopped
croutons

Chart House Blue Cheese Dressing - Unfortunately Landry's Restaurants have purchased the Chart House restaurants and Chart House has gone down hill. Too bad, as we loved the Chart House. This is the recipe Chart House always gave away on recipe cards and it's a wonderful rich dressing.

3/4 cup sour cream (not light)
1/2 tsp. dry mustard
salt and freshly ground black pepper
1/2 tsp. garlic powder
1 tsp. Worcestershire sauce
1 1/3 cups mayonnaise
8 oz. (or more) good quality blue cheese, crumbled (I like Maytag)

Place all ingredients into a bowl (except blue cheese & mayonnaise) and with electric mixer beat for 2 minutes on low speed. Add mayonnaise and beat for 2 minutes. By hand stir in crumbled blue cheese. Cover and place in frig for at least 24 hours before using.

Boil eggs, and chill. Cook bacon until crisp and remove to paper towel to drain. To assemble, on a place add 1 wedge of lettuce, drizzle over dressing, add some chopped egg, chopped tomato, bacon and croutons. Sprinkle with parsley.

Julia's Romaine & Arugula Salad with Blue Cheese Vinaigrette

Take some of the blue cheese dressing you made with the wedge salad, and whisk in 3 Tbl. balsamic vinegar. Toss the greens together (romaine & arugula) with walnuts or pecans that have been lightly toasted. Take an ear or two of fresh corn remove from cob and add to salad with croutons, chopped tomatoes, and chopped radishes. Gently mix with some of the blue cheese, balsamic dressing.

Tossed Salad with Fresh Peaches, Pecans and Brown Sugar Vinaigrette

Dressing
1/2 cup vegetable oil
1/4 cup dark brown sugar
2 tsp. Dijon mustard
salt and freshly ground black pepper
2 Tbl. shallots, minced
2 Tbl. balsamic vinegar

Combine all ingredients in a saucepan and cook on low until sugar is dissolved, about 5 minutes. Remove and cool slightly.

Salad
1 red onion, julienned
1 head Boston lettuce, cleaned and torn into pieces
1/2 head red leaf lettuce, cleaned and torn into pieces
2 nice ripe peaches, peeled and sliced into sections
3/4 cup pecans, lightly toasted
1 cup goat cheese, crumbled
homemade croutons

Toss lettuce together and assemble on platter with rest of ingredients, heavily drizzle over brown sugar vinaigrette and add croutons.

Pork Porterhouse with Corn & Crab Machoux with Jack Daniels Glaze

4 (1 1/4 -inch) thick pork loin chops (also called pork porterhouse)

Corn & Crab Machoux
2 Tbl. butter
1 cup onion, finely chopped
1/4 cup celery, finely chopped
1/2 cup green pepper, finely chopped
1/2 cup red pepper, finely chopped
2 large ruby red tomatoes, peeled, seeded and chopped
2 Tbl. sugar
2 garlic cloves, finely chopped
4 cups fresh corn kernels (take them right off the cob)
salt and freshly ground black pepper
Tabasco sauce
seasoning salt
1/2 cup chicken broth
2/3 cup heavy whipping cream
1 cup lump crab meat

Cook the onions, celery and peppers in butter until soft. Add garlic, and corn and cook for 5 minutes, season with salt, pepper, seasoning salt and Tabasco to taste. Add 1/4 cup chicken stock and reduce, add the second 1/4 cup chicken stock and reduce again, add cream and cook until thickened about 6 minutes. Gently stir in crab.

Jack Daniels Sauce
2 Tbl. butter
2 Tbl. shallot, chopped fine
1 Tbl. white Worcestershire sauce
1/4 cup Jack Daniels

In a saute pan, add butter and shallots, cook until very tender, whisk in Worcestershire sauce, then Jack Daniels and reduce slightly and swirl in another pat of butter.

Brine chops; in a large container with a lid, add cold water, and a lot of salt, some people add sugar to their brine (do so, if desired) place chops in water, cover and refrigerate at least 3 hours or overnight. Remove from brine, wash with cold water and pat dry with paper towels.

Season chops with salt and pepper, add oil to skillet and cook until done and nicely caramelized on each side. Make Jack Daniels sauce in pan, pour a little sauce over each chop on serving platter, then top with corn and crab machoux.

Note: To make a demi-glace takes quite a while as you have to reduce many times to get right consistency. You can purchase demi-glace's in high end grocery or specialty stores. I rarely make my own anymore.

Appetizer Crab Cakes with Tomato Topping - Recipe for Crab Cakes - see my blog on Seattle and Seafood

Tomato Topping
1 cup ruby red tomatoes, chopped
1 cup yellow tomatoes, chopped
1 Tbl. fresh lime juice
1 Tbl. fresh lemon juice
salt and freshly ground black pepper
1 Tbl. shallot, minced
1 garlic clove, minced
1 Tbl. olive oil
Italian parsley, chopped

Place tomatoes in colander and add a sprinkle of salt, let drain for 30 minutes. Place tomatoes and all other ingredients in bowl and let stand for 30 minutes, stirring.

Prepare crab cakes, place on platter and add tomato topping. Sprinkle with fresh Italian parsley.

Snapper over Prawns with Citrus Beurre Blanc

4 (6 -8 oz) snapper fillets
8 - 12 large prawns
salt and freshly ground black pepper
olive oil
Italian parsley, chopped

Citrus Beurre Blanc
1 oz. white wine
1 1/2 oz. each fresh lemon & lime juice
10 oz. heavy whipping cream
5 1/2 oz. unsalted butter

In a saucepan over medium heat add wine and juices, reduce by two thirds, whisk in 8 oz. cream and reduce by two thirds, remove from heat add remaining 2 oz. cream and whisk in butter.

Rub some olive oil on snapper fillets, season with salt and pepper. Cook on grill or stove 3-4 minutes per side. Clean prawns and brush with olive oil, season with salt and pepper, cook prawns on grill or stove until they just turn pink. Remove fish to platter, add a couple of prawns to each fillet and pour over some beurre blanc sauce. Sprinkle on parsley for garnish.

Julia's Sauteed Fresh Spinach with Bacon, Garlic & Blue Cheese

1 1/2 lbs. baby spinach leaves
1 Tbl. butter
8 garlic cloves, minced
salt and freshly ground black pepper
6 slices of thick cut bacon, sliced into pieces
fresh lemon juice
1/2 cup good blue cheese, crumbled (I like Maytag)

Rinse spinach well and dry with paper towels or place in salad spinner. In a large saute pan add chopped bacon and cook until crisp, remove to paper towels. Remove most all of the bacon fat and add about 1 Tbl. of butter. Add garlic and cook until tender, do not brown, add spinach, season with salt and pepper. Cook until just wilted, turning over with tongs. Add a little squeeze of fresh lemon juice. Toss in bacon and mix well. Place spinach mixture on platter and sprinkle with blue cheese crumbles.

Julia's Tasso Ham & Smoked Cheddar Grits - if you can't locate Tasso Ham, you can order it on Amazon

2 cups Tasso Ham, chopped
6 cups water
1 1/2 cups Old Fashioned Grits
1 cup whole milk
1 cup whipping cream
salt
Tabasco
8 scallions, sliced including green part
4 Tbl. butter
1 1/2 cups smoked cheddar cheese, shredded

Bring salted water to a boil and add grits, stir until thickened, add milk, cream, butter and Tabasco to taste. Turn down to simmer and cook until very smooth and creamy about 45 minutes. Stir in chopped ham, scallions and cheese. Place in serving bowl.

Chocolate Brownie Cups

6 oz. bittersweet chocolate, chopped
1 1/2 sticks unsalted butter
3 eggs
3 egg yolks
6 Tbl. sugar
1 Tbl. pure vanilla extract
pinch of salt
5 Tbl. flour

Preheat oven to 375 degrees. Butter and flour 6 (6 oz) ramekins. In a saucepan melt chocolate with butter over low heat, cool slightly.

In another bowl, combine eggs, yolks and sugar and beat until pale about 10 minutes. Mix in the vanilla and salt. Beat in flour, add the cooled chocolate and beat about 5 minutes. Pour batter into prepared cups. Place in oven and bake about 10 minutes, you still want the middle to move slightly. Remove to cooling rack and let cool slightly. Run a sharp paring knife around edges and invert onto serving plates. Garnish with freshly whipped cream which you have added some powdered sugar and liqueur of your choice. Place a dollop of whipped cream on top and fresh berries around if desired.

Peach Pie with Topping

Crust:
1 cups all purpose flour
1/2 tsp. salt
1/3 cup shortening

Filling
4 to 5 cups peaches, peeled and sliced and add 1 Tbl. peach liqueur (optional)
1/2 cup sugar
1/2 tsp. fresh grated nutmeg
2 Tbl. whipping cream
1 egg

Topping:
1/2 cup all purpose flour
1/4 cup brown sugar, packed
1/2 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
1/4 cup butter, softened

In a bowl, mix 1 cup flour and salt, cut in shortening until it resembles small peas. Add 1 Tbl. of water at a time and toss with fork until moistened and pastry almost comes together. Roll pastry into a ball and on lightly floured surface shape into flat disk. Wrap in plastic wrap and refrigerate about 30 - 45 minutes until firm and cold.

Preheat oven to 425 degrees. On lightly floured surface roll out dough into an 11 - 12 inch circle so it will fit in a 9-inch pie plate. Press firmly into pie plate and leave some overhang to fold under pastry and crimp edges. Add peach mixture, mix sugar and 1/2 tsp. nutmeg and sprinkle over peaches. In a bowl, beat whipping cream and egg until blended and pour over peaches. In another bowl mix topping ingredients until crumbly, sprinkle over peaches. Cover edge of crust with foil to prevent over browning, and bake for 35 to 40 minutes until top is golden. Remove foil around crust last 15 minutes of baking. Remove to cooling rack before slicing. Serve with vanilla ice cream, drizzled with peach liqueur or freshly whipped cream that you have added a little powdered sugar and peach liqueur.


Bon Appetit

"You are Christ's body and individually members of it."

1 Corinthians 12:27

Springtime & Rhubarb

One of my very favorite things to eat is rhubarb. Did you know the leaves of rhubarb are toxic? Rhubarb is grown in many areas and is typically available all year long. If you purchase or grow rhubarb in a hothouse it will be more tender and sweeter than cultivated rhubarb. You can also purchase rhubarb all year long in the frozen food section of the grocery store. The color of rhubarb ranges from crimson red to light pink and light green.

Rhubarb is a very old plant dating back to 2700 BC in China where rhubarb was cultivated for medicinal purposes. Rhubarb was introduced to America in about the early 1800's.

When Jerry and I lived on the farm we grew an abundant amount of rhubarb and I was making jams (rhubarb/raspberry) and lots of pies, cakes, cobblers, etc. You can make fantastic rhubarb sauces to go with chicken, meatballs or pork and you can use rhubarb in chutneys, wine, and cheesecakes.

When I was a young girl, my next door neighbor always made me a perfect rhubarb pie for my birthday and I was in heaven. My mom made rhubarb pies, jam and stewed rhubarb which was wonderful too. My ex-mother-in-law, stewed rhubarb and served it over plain yogurt with a drizzle of honey. You can use rhubarb in many things, from pies to jams to sauces, cobblers and punch. Be creative and if you've never tried rhubarb see what you can create.

It's a warm humid day here in Texas and Jerry and I have been sitting out on the front porch enjoying a bowl of Rhubarb Cobbler with ice cream. It smells like rain, it's slightly overcast and our jasmine vines are in bloom; the sweet fragrance is lovely. They smell like orange blossoms and their perfume in the air at night is much stronger. Bailey & Zoey (the girls - dogs) are sitting with us begging for cobbler. I always feel comfort sitting on the porch just watching what's going on in the neighborhood or curling up with a good book and a cold glass of ice tea. I hope we have front porches in heaven.

Enjoy the recipes listed below.

Rhubarb Sour Cream Squares

1 1/2 cups brown sugar, packed
1 egg
1 tsp. baking soda
1 cup sour cream (not light)
1/2 cup shortening
2 cups all purpose flour
pinch of salt
2 cups rhubarb, cut into 1-inch pieces

Preheat oven to 350 degrees. With cooking spray, lightly grease and flour a 13x9 pan. In a bowl, cream together shortening, egg and brown sugar. Add the flour, soda and salt and mix alternately with sour cream and stir in rhubarb. Pour mixture into pan and add topping.

Topping:
1/2 cup sugar
1 Tbl. butter, melted
1 tsp. cinnamon
1/2 cup pecans, chopped and lightly toasted

Mix topping mixture together and place on top of batter. Bake for approximately 40 to 45 minutes. Remove to cooling rack and let cool. Cut into squares and serve with French vanilla ice cream or freshly whipped whipping cream.

Rhubarb Brandy Chicken - a friend of mine, Lynda in WA gave me this recipe, it's very good (she loves rhubarb as much as I do). I have used this recipe for catering too. Thanks, Lynda.

8 boneless chicken breasts with skin on
cooking oil
5 cups fresh rhubarb, diced
2 Tbl. fresh lemon juice
4 cups good quality chicken stock
zest from one lemon
8 Tbl. brandy
1/2 cup sliced ginger (you don't have to peel)
3/4 cup sugar
2 shallot, chopped finely
salt and freshly ground black pepper

The stuffing: Heat a little olive oil in large saute pan and add 2 Tbl. shallots and 2 1/2 cups rhubarb, saute until soft. Stir in lemon juice and zest. Season with salt and pepper. Cool rhubarb stuffing.

Melt 1/2 stick of butter and add 3 cups rhubarb, 1/4 cup shallots and ginger, saute until soft about 10 minutes. Increase heat and add sugar and brandy, boil 1 minute. Add chicken stock. Simmer on low until reduced to about 2 cups, this will take awhile. Strain sauce, discarding solids and stir 1/3 cup of rhubarb stuffing into sauce. Set aside and keep warm.

Preheat oven to 425 degrees, using fingertips, separate skin from flesh on chicken breasts forming a pocket. Place about 2 Tbl. rhubarb stuffing in pocket. Season chicken breast with salt and pepper. Heat some cooking oil in saute pan and place chicken breasts skin side down and cook until browned, about 10 minutes. Transfer chicken skin side down to roasting pan. Roast chicken, basting with juices for 10 minutes, then roast until cooked completely for another 10 minutes. Transfer chicken to serving platter and serve extra sauce alongside. Serve with rice pilaf, a dinner salad and freshly baked rolls.

Julia's Rhubarb Pecan Stuffing - you can use this as side dish, use in a crown pork roast, use to stuff inside turkey or chicken that has been pounded out, stuffed and rolled up and roasted.

1 cup pecans, chopped and lightly toasted
1 package ground pork with sage
6 cups herb bread stuffing - I like Mrs. Cubbison's or make your own
5 pieces of celery, sliced thin
1 onion, diced
salt and freshly ground black pepper
good quality chicken stock, warmed
2 1/2 cups fresh or frozen rhubarb, chopped
1/2 cup sugar
1/2 cup dried cherries
1 stick of butter, melted

Crumble sausage into saute pan and cook until nicely browned. Add onion and celery and cook until veggies are softened. In a saucepan, add rhubarb and sugar, bring to a boil and reduce heat, stirring occasionally cooking until tender, but not too soft. In a large bowl, combine bread stuffing, cherries, melted butter, pecans, cooked celery, onion and sausage. Stir in warmed chicken stock to moisten, I personally like my stuffing moist, but add chicken stock to your liking. Gently stir in cooked rhubarb mixture. Place stuffing in buttered baking dish and bake at 350, covered for about 1 hour, remove foil and continue baking for another 15 minutes. Serve with roasted chicken, turkey, pork or as a side dish.

Lovely Pink Rhubarb Punch - I got this recipe from a caterer at a wedding we attended in San Diego years ago; it's so refreshing and delicious.

8 cups fresh or frozen rhubarb, chopped
8 cups cold water
2 1/2 cups sugar
2 Tbl. strawberry gelatin powder
2 cups boiling water
2 cups pineapple juice
1/4 cup fresh lemon juice
6 cups ginger ale, chilled

In a large stock pot, bring rhubarb and water to a boil. Reduce heat and simmer uncovered for about 10 minutes. Drain, reserving liquid. Save the rhubarb for another use.

In a large bowl, dissolve the sugar and strawberry gelatin in boiling water. Stir in pineapple juice and lemon juice. Stir in the rhubarb liquid and refrigerate until well chilled. To serve, pour into attractive punch bowl and stir in ginger ale. Make a pretty ice ring to place in punch.

Easy Rhubarb Strawberry Freezer Jam - for information on making jams go on-line or in person to your cooperative extension office as they have vast amounts of information. Remember to wash your fruit gently and drain. This recipe comes from Certo.

1 1/4 cups crushed strawberries (1 pint) (I have also use fresh raspberries)
1/2 cup fresh rhubarb, finely chopped (1/2 lb)
4 cups sugar
1 pouch Certo Fruit Pectin
1 Tbl. fresh lemon juice

Wash and sanitize plastic containers with lids in hot soapy water, rinse well in hot water and air dry thoroughly. Remember sanitation is key to making jams or any type of canning.

Measure crushed strawberries and chopped rhubarb into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally. Next, mix pectin and lemon juice in a small bowl. Add to fruit mixture and stir 3 minutes or until sugar is dissolved and no longer grainy.

Fill all containers within 1/2-inch of top. With hot clean wash cloth, wipe off top edges of containers immediately and cover with lids. Let stand at room temperature for 24 hours. Jam is now ready to use. Store in freezer up to 1-year. You can store in refrigerator for up to 3 weeks, but believe me if will not last that long.

Rhubarb Blueberry Freezer Jam - this recipe comes from Certo and it tastes wonderful

2 3/4 cups blueberries, crushed (I have also used raspberries)
1 1/4 cups rhubarb, chopped
3 Tbl. fresh lemon juice
3 1/4 cups sugar
1 box Certo Light Pectin Crystals

In a large bowl, add fruit and lemon juice. Combine fruit pectin crystals with 1/4 cup of sugar. Gradually add to fruit and stir well. Let this mixture stand for 30 minutes, stirring occasionally. Add remaining 3 cups of sugar and continue stirring for about 3 minutes until sugar is dissolved. Pour into clean, sterilized plastic containers and cover with tight lids and let stand at room temperature until set, this process could take up to 24 hours, but not longer. Store in freezer. Note: if used within 3 weeks, jam may be store in frig.

Julia's Rhubarb Pie

For Crust:
1 cup all purpose flour
pinch of salt
1/3 cup cold butter
3 to 4 Tbl. cold water

Filling:
1 1/4 cups sugar
1/3 cup all purpose flour
1/2 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
4 cups fresh rhubarb, sliced into 1/2-inch pieces

Topping:
1 cup all purpose flour
2/3 cup sugar
1/2 cup cold butter
1/3 cup pecans, chopped and lightly toasted

Heat oven to 400 degrees. Combine 1 cup flour and salt in large bowl. Cut in 1/3 cup butter with pastry blender until mixture resembles coarse crumbs. Stir in enough water until just moistened. Shape into a ball and flatten slightly. Roll out ball of dough on lightly floured surface into a 12-inch circle. Place into a 9-inch pie pan. Crimp edges and set aside.

Combine all filling ingredients except rhubarb in large bowl. Add rhubarb toss well until well coated. Place mixture into crust, set aside.

Combine topping ingredients (except nuts) in a bowl, cut in butter until mixture resembles coarse crumbs, stir in nuts. Sprinkle over pie filling. Cover the edge of crust with foil and bake for about 50 to 60 minutes or until topping is golden brown and filling is bubbly. Remove foil last 10 minutes of baking. Remove to cooling rack and let cool. Serve with ice cream or fresh whipped cream.

Rhubarb Orange Spread - my sister Sandy gave me this recipe, she is the queen of freezer jam. This tastes great on toast or take some and gently simmer and pour over pork roast. It's good on pancakes or french toast too!

4 cups fresh or frozen rhubarb, diced
2 cups water
1 can (6 oz) frozen orange juice concentrate, thawed
1 package (1 3/4 oz.) powdered fruit pectin
4 cups sugar

In a large saucepan, bring rhubarb and water to a boil. Reduce heat and simmer uncovered for 10 minutes or until rhubarb is tender. Drain, reserving liquid. Cool rhubarb and liquid to room temperature.

Place rhubarb in blender, cover and process until pureed. Transfer to a 4-cup measuring cup; add enough reserved cooling liquid to measure 2 1/2 cups. Return to saucepan. Add orange juice concentrate and pectin; bring to a full rolling boil stirring constantly. Stir in sugar. Return to a full rolling boil and stir and boil for 1 minute. Remove from heat, skim off foam. Pour into freezer container and cool to room temperature about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Freeze, when ready to use place in refrigerator up to 3 weeks.

Julia's Pork Roast with Rhubarb Sauce

1 boneless pork loin roast
1/4 cup Dijon
salt and freshly ground black pepper

Sauce:
3 cups fresh rhubarb, sliced
1/3 cup fresh orange juice
1/2 cup honey
1 to 2 Tbl. apple cider vinegar (add one and taste, I usually like 2 Tbl.)

Season the pork with salt and pepper and smear on the Dijon mustard. Place pork in roasting pan on rack. Bake at 350 for about 1 hour until meat thermometer reads 160 degrees. Remove from oven and let stand about 10 minutes before slicing.

In a saucepan, bring the sauce ingredients to a boil, reduce heat, cover and simmer for about 15 minutes or until rhubarb is tender. Taste and adjust seasonings. Slice pork on angle, place on platter and spoon some of sauce over top. Serve extra sauce on the side. Serve with rosemary roasted red potatoes, crisp salad and fresh carrots, steamed with butter, orange zest and honey.

Refreshing Rhubarb Chutney - I am a big fan of chutney, and a bigger fan of rhubarb chutney.

2 lbs. fresh rhubarb, chopped
1 large red onion, chopped
1 1/2 cups brown sugar
1 cup apple cider vinegar
2 tsp. cinnamon
1 tsp. fresh grated ginger
1/2 tsp. ground cloves
salt and freshly ground black pepper
1/3 cup golden raisins or dried cherries

Combine sugar, vinegar, cinnamon, ginger, cloves, salt and pepper in a large pot, stir until sugar dissolves. Add rhubarb, onion and raisins, increase heat and cook until rhubarb is tender and mixture thickens about 8 minutes. Cool completely. Serve over pork chops, pork loin, turkey burgers, turkey loaf or on sandwiches. For a delicious mayonnaise, mix mayo and chutney together and spread on bread.

Spicy Rhubarb Chutney

1/3 cup sugar
1 tsp. dried red pepper flakes
1 tsp. cumin
1 tsp. cinnamon
2 tsp. garlic, minced
1/2 cup apple cider vinegar
2 Tbl. fresh grated ginger
6 cups fresh rhubarb, diced
1 medium onion, chopped
1/3 cup golden raisins

Note: You can also add dried cranberries or cherries if you like

Combine all ingredients up to rhubarb and simmer in saucepan until sugar is dissolved. Add rhubarb, onion and raisins and cook over medium heat until rhubarb is soft and mixture is thickened. Taste and adjust seasonings. Remove from heat and cool.

Rhubarb Custard Dessert - my mom Dorothy's recipe

Crust:
2 cups all purpose flour
1/2 cup butter, softened
2 Tbl. sugar

Filling:
2 cups sugar
1 cup heavy whipping cream
1/4 cup all purpose flour
6 eggs (separated)
pinch of salt
5 cups fresh rhubarb, chopped

Meringue:
6 egg whites
1/4 tsp. salt
1 tsp. pure vanilla extract
3/4 cup sugar

Preheat oven to 350 degrees. Combine crust ingredients in bowl; beat on low until mixture resembles coarse crumbs. Press into bottom of 13x9 baking pan. Bake for about 15 minutes.

Increase oven temperature to 400 degrees. Combine all filling ingredients except rhubarb in a bowl; and beat until smooth. Stir in rhubarb. Pour this mixture over hot crust. Place back in oven and bake for 45 to 55 minutes or until filling is firm.

Beat egg whites in large bowl on high until foamy. Add 1/4 tsp. salt and vanilla and continue beating, gradually add 3/4 cup sugar until glossy and stiff peaks form. Spread meringue over hot filling, sealing to edge. Continue baking for about 10 minutes or until meringue is lightly golden brown. Remove to cooling rack and cool completely. Store in frig. Simply delicious.

Festive Rhubarb & Fruit Pie

First, make a double pie crust of your liking to fit a 9-inch deep dish pie pan.

Filling:
1 cup fresh blueberries
1 cup fresh raspberries
1 1/2 cup fresh blackberries
2 cups tart apples, peeled and thinly sliced
1 1/2 cups fresh rhubarb, sliced
fresh lemon juice
1 tsp. pure vanilla extract
1/3 cup all purpose flour
1 tsp. cinnamon
1 1/2 cups sugar
2 Tbl. butter
1 Tbl. whole milk
sanding sugar (for crust topping)

In a large bowl, toss apples with some fresh lemon juice and vanilla, add all the berries and rhubarb. Combine the flour, cinnamon, 1 1/2 cups sugar and add to berry apple mixture and toss to coat. Spoon into crust and dot with butter. Roll out top crust and make a lattice crust. Seal edges and flute. Brush milk over lattice top and sprinkle with some sanding sugar. Bake for 15 minutes on 400 degrees, then reduce heat to 350 and bake for 50 to 60 minutes until crust in golden and filling is bubbly. To prevent browning cover edges of foil. When done, remove to cooling rack. Serve with French vanilla ice cream or heavy whipping cream which you have added some powdered sugar and Chambord liqueur.

Julia's Rhubarb Layered Dessert

Crust:
1/2 cup butter, cold
1 1/2 cups all purpose flour
1/2 cup pecans, chopped and lightly toasted

Rhubarb Layer:
4 cups fresh rhubarb, sliced
1/2 cup sugar
2 Tbl. all purpose flour

Cheesecake Layer:
2 (8 oz) packages of cream cheese, softened
1/2 cup sugar
1 tsp. pure vanilla extract
3 eggs

Topping:
1 1/2 cups sour cream (not light)
3 Tbl. sugar
1 tsp. pure vanilla extract

In a bowl, add flour and butter and mix until it resembles coarse crumbs; stir in pecans and press into 13x9 pan, bake at 350 for about 15 minutes. In a large bowl, combine rhubarb, sugar and flour and spoon over crust, bake for 15 minutes. In a mixing bowl, with electric mixer beat cream cheese, sugar and vanilla until fluffy, add eggs one at a time and beat well after each addition. Pour over hot rhubarb layer and bake for 1/2 hour. Next, combine sour cream, sugar and vanilla and spread over hot cheesecake and cool on wire rack for 1 hour. Refrigerate overnight and cut into squares and serve.

Rhubarb Cobbler - This next recipe comes from my aunt Jo who lives in Storm Lake, Iowa. It's really good and sweet

4 cups fresh rhubarb, diced
2 1/2 cups sugar, divided
1 1/2 cups mini marshmallows
1/2 cup butter, softened
1 tsp. pure vanilla extract
1 3/4 cups all purpose flour
3 tsp. baking powder
1/2 tsp. salt
1/2 cup whole milk

In a large bowl, combine rhubarb and 1 1/2 cups sugar. Place in a greased 11x7 baking dish and sprinkle with marshmallows. In a small bowl, cream the butter, vanilla and remaining sugar until light and fluffy. Combine the flour, baking powder and salt and add alternately to creamed mixture with milk. Beat until moistened and spoon over rhubarb. Bake at 350 degrees for about 50 to 55 minutes or until topping is golden brown. Serve warm with vanilla ice cream or freshly whipped cream.

Lemon Rhubarb Muffins

1 3/4 cups fresh rhubarb, sliced
2 cups all purpose flour
1 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground ginger
2 eggs, beaten
1/2 cup buttermilk
1/4 cup canola oil
1 1/2 Tbl. lemon zest
sanding sugar (for topping)

In large bowl, combine flour, sugar, baking powder, salt and ginger. In another bowl, add beaten eggs, buttermilk, oil and lemon zest, stir this mixture into dry ingredients until just moistened. Do no overmix or muffins will be tough. Gently fold in rhubarb. Fill muffins cups with batter and sprinkle with sanding sugar. Bake at 375 for about 20 to 25 minutes until pick comes out clean. Cool on rack before indulging. Serve with a nice cup of hot coffee; relax and enjoy.

Julia's Stewed Rhubarb with Yogurt and Honey - you can also use stewed rhubarb for making rhubarb shortcake and add some fresh raspberries or strawberries to sauce.

1 1/2 lbs. fresh rhubarb, sliced
2/3 cup sugar
juice of 1 juicy orange
zest of orange
honey (for drizzling)
Yogurt (plain or vanilla)

Place rhubarb, sugar, juice of orange and zest in heavy pot and cook over low until rhubarb breaks down, (you might need to add a little water) stir and cook about 15 minutes. Remove and place in bowl and refrigerate. Let cool. In a bowl, add some vanilla or plain yogurt, add some chilled stewed rhubarb and drizzle with honey. Yummy and comforting.

Rhubarb Cherry Jam - this is a recipe of my aunt Jake from Gothenburg, NE

4 cups fresh rhubarb, diced
1 1/2 cups sugar
1 (3 oz.) package cherry gelatin
1 can (21 oz) cherry pie filling
1/8 tsp. almond extract

In a large saucepan, combine rhubarb and sugar, let stand for 1 1/2 hours, stirring occasionally. Bring to a boil and cook uncovered for 10 minutes or until rhubarb is tender. Remove from heat and stir in gelatin until dissolved. Stir in pie filling and extract. Transfer to clean sterilized jar and cool. Cover with clean; sterilized lids and store in frig for up to 3 weeks. This is delicious on toast or pancakes.

Bon Appetit

"With humility of mind regard one another as more

important than yourselves."

Philippians 2:3

Potatoes

I am very, very fond of potatoes, in fact my husband always says I should be the potato spokesperson. So far, the Idaho or Washington potato commission hasn't contacted me, maybe they don't know I'm available. Why darlin', I would just love wearing the crown of Miss Potato spokesperson.

I'm sure y'all know there are many varieties of potatoes. Potatoes with a high starch content, like russets are great for baking and who doesn't love a baked potato? Low starch potatoes, such as red-skinned hold their shape after cooking and are great for potato salads, roasting and scalloped potatoes. Potatoes with a medium starch content are called all-purpose potatoes and they will work in most potato dishes.

My friend Barbara (from the Dallas area) and I went to a small farm out towards Marble Falls called Sweetberry Farm (don't you just love that name?) to pick new potatoes. This u-pick farm also grows strawberries, blackberries, tomatoes, pumpkins, etc., It was a very warm day in May and a light breeze was blowing which was a blessing otherwise I would have passed out from the heat. We each picked a row, only I could not find one stinking potato in my row, whereas Barb was filling up her basket quickly. I told Barb, lets change rows because you have all the spuds and I have none. We switched and I started on her row and did not find one potato, whereas once again, Barb was finding all sorts of potatoes in my previous row. I told her, I've had it and pitched a fit, walked back to the shaded picnic area and started talking with the two old men waiting to take our money. Barb finally comes back with a big basket of new potatoes which she did share with me. Barb says she thought I was expecting those ol' potatoes to just jump out of the ground and land in my shovel! I will say one thing, those potatoes were fantastic right from the garden. I made new potatoes with fresh green beans and onions. Simply delicious, even though Barb did all the work.

Best for baking; russet,- Best for potato salads, gratins and scalloped; yellow finn, new potatoes, red-skinned, white round and purple potatoes (whoever came up with the purple potato was a genius) - Best for mashing; russets, yukon gold, caribe and purple - Best for French Fries; russet, purple and bintje -Best for chips; russet - Best for soups and chowders; yukon gold, yellow finn, red-skinned, white round - Best for purees; fingerling - Best for roasting; new potatoes and bintje,- Best for steaming; new potatoes and yukon gold, - Best for potato pancakes; russet and yukon gold and finally best for pan-frying; red-skinned, white round, new potatoes, and fingerling.

A little history into the lowly potato; In the ancient ruins of Peru and Chile, archaeologists have found potato remains that date back to 500 B. C. The Incas grew and ate potatoes and also worshipped them. Hummm, worshiping potatoes, not a good idea. The Incas also buried potatoes with their dead and stashed potatoes in concealed storage in case of war or famine. Ancient Inca potatoes had dark purplish skins and yellow flesh.

Potatoes served at breakfast, at dinner served again; potatoes served

at supper, Forever and Amen! "Pennsylvania prayer"

The state most famous for growing potatoes is Idaho, even though potatoes are grown all over the United States. The first potatoes in Idaho were planted by a Presbyterian missionary, Henry Harmon Spalding (1804-1874). He established a mission at Lapwai in 1836 to bring Christianity to the Nez Perce Indians. He showed them they could provide food for themselves through agriculture rather than hunting and gathering. Spalding's first crop was a failure, but the second year the crop was good. The Indians apparently didn't understand the saying "don't look a gift horse in the mouth" because for the next few years there were no potatoes as the Indians massacred the people of a nearby mission.

In Ireland in 1845-49 there was the "Great Famine" also known as the "Great Starvation" due to disease that affected the potato crop. At the height of the famine (1845) a least one million people died of starvation. Many families had to emigrate out of Ireland or struggle for survival. Many towns and shops became deserted and closed because there was no employment. Over

1 1/2 million people left Ireland for North America and Australia. In just a few years the population of Ireland dropped by one-half.

"Money is the root of all evil, and yet it is such a useful root that we cannot get on without it any more than we can without potatoes."

Louisa May Alcott (1832-1888)

I hope you enjoy the recipes listed below. Be creative by trying different ways to use the lowly, but wonderful vegetable, the potato.

Potato Stew

1 large onion, sliced

5 celery stalks, sliced thick

3 cloves garlic, chopped

2 lbs. potatoes, cut into 1-inch chunks

5 large carrots, peeled and cut into 1-inch chunks

1 small box mushrooms, sliced in half

1 red bell pepper, cut into 1-inch chunks

1 Tbl. fresh thyme, chopped

salt and freshly ground black pepper

4 cups good quality chicken or mushroom stock

Italian parsley, chopped

1/2 cup good quality white wine

1 bay leaf

1 tsp. paprika

3 heaping Tbl. all purpose flour

olive oil

In a Dutch oven add some olive oil, add onions and garlic and cook until softened. Add flour and whisk well for about 1 minute. Whisk in wine and stock. Add vegetables, thyme, bay leaf, paprika and season with salt and pepper. Bring to boil, cover and reduce heat cook until vegetables are tender about 45 minutes. Taste and adjust seasonings. Remove to soup bowls or soup tureen, sprinkle with Italian parsley. Serve with crusty warm bread.

Truck Stop Potatoes - These are yummy, that's all there is too it!

3 lbs. small red potatoes

2 large onions, chopped

3/4 cup butter, melted

2 cups sour cream

2 cans diced tomatoes, drained

1 cup Monterey Jack cheese, shredded

1 cup Sharp Cheddar cheese, shredded

salt and freshly ground black pepper

1/4 tsp. cayenne pepper

2 ruby red tomatoes, chopped

2 large avocados, diced (mix with a little lemon juice to prevent browning)

1 bunch scallions, sliced including green part

Tabasco

1/4 cup cilantro, chopped

1/4 cup sour cream (optional)

In a large pot of boiling salted water, add potatoes and cook until tender. Drain well. Dice the unpeeled potatoes in large dice. Combine the potatoes, chopped onions and melted butter in baking pan and mix well. Bake at 350 or just until the top begins to brown, stirring occasionally. Remove from the oven and cool slightly. Combine potato mixture, 2 cups sour cream, diced canned tomatoes, jack and cheddar cheese in a bowl and mix well. Season with salt, pepper and cayenne. Spoon into a 3-qt. baking casserole. Bake at 350 until heated through. Remove potatoes and on top of potato mixture, add diced fresh tomatoes, diced avocado and scallions. Spread 1 cup sour cream down the center and serve immediately. Garnish with chopped cilantro.

Classic Vichyssoise - Serve cold or warmed

1 lb. white potatoes

2 Tbl. butter

1 medium onion, chopped

3 to 4 leeks, white part only, sliced thin

1 tsp. chopped fresh thyme

3 cups good quality chicken stock

2 cups heavy whipping cream

1 cup dry white wine

salt and white pepper

2 Tbl. fresh chives, chopped

Clean potatoes, peel and dice place in bowl with cold water. Clean leeks well, they tend to have a lot of dirt that collects in them. In large stockpot melt butter, over medium heat, add onion and cook until softened. Add leeks and cook until tender about 5 minutes. Stir in thyme and add wine, heat to boiling and reduce by half. Drain potatoes and add to pot, add chicken stock and cook until potatoes are tender, about 20 minutes. Remove from heat and blend with an immersion blender until smooth or pour into a blender, blend until smooth. If using a blender, return back to stockpot. Season with salt and white pepper. Add heavy whipping cream and cook until slightly thickened. Remove from heat and chill. To serve, place in tureen or individual bowls and sprinkle with chopped chives.

Duchess Potatoes

3 lbs. Russet potatoes, peeled and cubed

4 Tbl. butter

3/4 cup sour cream

2 egg yolks

1/2 cup chives, chopped

salt and freshly ground black pepper

Preheat oven to 400 degrees. Coat baking sheet with cooking spray. In a pot of boiling salted water add potatoes and cook until tender. Drain well and mash until smooth or use electric mixer. Stir in butter and sour cream, then egg yolks and chives, season with salt and pepper. Transfer potatoes to a pastry bag fitted with a star tip. Pipe swirled ovals onto prepared baking sheet. Bake 25 to 30 minutes or until edges begin to brown.

Spanish Potatoes

4 Yukon gold potatoes, peeled

1/4 cup olive oil

3 garlic cloves, minced

1 medium onion, chopped

1 green pepper, chopped

3/4 lb. chorizo sausage, casings removed, cut into 1/4 inch slices

salt and freshly ground black pepper

1 tsp. paprika

2 Tbl. Italian parsley, chopped

Fill large pot with salted water, add potatoes, bring to boil and cook about 25 minutes or until tender.

Drain and cool slightly then cut into 1/4 inch slices. Heat oil in large saute pan, add onion and green pepper, cook for about 5 minutes then add garlic and cook until onions are translucent. Add the chorizo and cook for about 5 minutes. Carefully stir in potatoes; try to avoid breaking up too much. Add salt, pepper, paprika and parsley, gently stir. Taste and adjust seasonings. Serve on platter, sprinkled with extra parsley.

Oven Fries

Russet potatoes, cut in 1/2 lengthwise and halves cut into fourths (big fat wedges) or you can use fingerling potatoes sliced lengthwise in half

1/4 cup extra virgin olive oil

salt and freshly ground black pepper

2 Tbl. Italian parsley, chopped

1/4 cup freshly grated Parmesan cheese

Preheat oven to 425. Preheat baking sheet in hot oven for about 5 minutes. While baking sheet is heating, toss potatoes in oil and season with salt and pepper. Place potatoes on baking sheet, spreading into single layer. Roast about 40 minutes, shaking pan occasionally until potatoes are brown and crispy. Remove fries and toss with parsley and cheese.

Note: This also works with sweet potatoes (peel first)

Julia's Potatoes - I have made these for large barbecues, family gatherings and reunions and everyone loves them

2 lbs. frozen hash brown potatoes, thawed for 30 minutes. Try to find wide hash browns.

1 onion, diced medium

2 cups sharp cheddar cheese, shredded

1/2 cup butter, melted

2 cups sour cream

1 cup heavy whipping cream

1 large egg, lightly beaten

salt and freshly ground black pepper

chopped Italian parsley

Tabasco

1 tsp. each; fresh rosemary and thyme

Preheat oven to 375 degrees. Combine the potatoes, onions and 1 cup of grated cheese in large bowl. In another bowl mix together the butter, sour cream, heavy cream and egg. Season with salt and pepper, add herbs, except parsley. Pour the sauce over the potato mixture and combine gently.

Pour potato mixture into large baking casserole and smooth surface. Bake for 30 minutes and sprinkle with remaining cheese evenly over top and bake for another 30 minutes. For a slightly crunchy texture turn on broiler and let potatoes brown for a few minutes, being sure to watch so they don't burn. Remove and sprinkle with parsley and let stand for about 5 minutes before serving.

Potato Gnocchi

2 lbs. russet potatoes

1 1/2 cups all purpose flour, plus a little extra

1 tsp. sea salt and white pepper

1 large egg

In a large pot of salted boiling water add potatoes and cook until tender abut 30 minutes. Drain well and let cool until you can handle. Peel potatoes and place in ricer over a large bowl. Let potatoes cool. Lightly flour work surface. In a small bowl mix flour, salt and white pepper. Add egg to potatoes and then gradually add flour mixture. Mix dough with your hands until the dough starts to come together; the dough will still be a little crumbly. Gather dough together and press until it comes together. Transfer to lightly floured work surface. Knead gently until flour is incorporated and dough is smooth and soft, but still a little sticky. Don't overmix, you don't want tough gnocchi. Place a towel over bowl so it doesn't dry out. With the palm of your hands, roll the dough into a rope about 3/4 to 1-inch in diameter. With sharp knife cut the rope every 3/4 inch to make gnocchi. Now, with a fork gently run the tines over the dough this will help insure all the sauce will get caught in the little groves you've just made.

Cook gnocchi in a pot of boiling salted water for about a minute or until they float to the top. Remove and drain well. Have your sauce prepared and mix gnocchi with sauce and serve immediately. A few ideas for sauce are; brown butter sauce with fresh sage, fresh tomato sauce, pesto cream sauce, simple mushroom sauce, melted butter, with fresh parsley, Parmesan and snipped chives. The possibilities are endless, use your imagination.

Double Potato and Leek Torte

2 large leeks, trimmed, washed and sliced thinly

1 Tbl. fresh thyme, chopped

salt and freshly ground black pepper

1 lb. sweet potatoes, peeled and cut into 1/8-inch slices

1 lb. Yukon gold potatoes, peeled and cut into 1/8-inch slices

1 Tbl. olive oil

1 Tbl. butter

goat cheese

Italian parsley, chopped for garnish

Preheat oven to 450 degrees. With cooking spray, spray a 9 1/2 inch deep dish pie pan. Line the bottom with parchment paper. In a large saute pan, heat oil and butter, add leeks and thyme, cooking for about 5 minutes or until leeks are tender. Arrange half of the sweet potatoes, overlapping in pan and season with salt and pepper. Spread a portion of leeks over top, add Yukon gold potato slices over top, season with salt and pepper. Add a sprinkling of goat cheese, then start layering potatoes and leeks again, ending with sweet potatoes. Be sure to season with salt and pepper. Cover pan with foil and bake about 50 minutes or until potatoes are tender. Remove foil. Remove to cooling rack and let rest about 5 minutes. Run a knife a round edge of pan to loosen torte. Invert onto plate, remove parchment, place another plate on to and invert torte again. Add a sprinkling of goat cheese to top and garnish with chopped Italian parsley. Slice into serving pieces.

Vesta's Italian Potatoes - my mother-in-laws recipe

4 large russet potatoes, peeled and cut into 8 wedges

3 large tomatoes, sliced

1 large red onion, sliced julienne

1/2 cup freshly grated Parmesan cheese

1/2 cup Progresso Italian bread crumbs

1 1/2 tsp. oregano

1 1/2 tsp. seasoned salt

1 tsp. dried basil

freshly ground black pepper

Preheat oven to 350. Peel and cut potatoes into wedges and place in ice water for about 15 minutes, remove and pat dry. Place in bowl and add some olive oil, toss potatoes.

In a bowl combine bread crumbs, & parmesan cheese. Add potatoes and coat. Place potatoes on oiled baking sheet, top potatoes with tomatoes, onions and sprinkle on seasonings. Drizzle 1/2 cup olive oil over potatoes and bake for 1 hour until tender.

Corned Beef Hash with Yukon Golds

3 cups corned beef (cooked)

2 cups Yukon gold potatoes

salt and freshly ground black pepper

1 medium onion, chopped

butter & olive oil

1 red pepper, chopped

8 eggs, scrambled

Tabasco

Fresh chives, chopped

1 cup Sharp Cheddar Cheese, shredded

Wash and peel potatoes, chop into 1/2-inch dice. Either place in saucepan with salted water and bring to a boil, cook until done and drain or place in microwave and cook until tender.

In a large saute pan, melt butter with a little olive oil, add potatoes, onions, peppers and cook, stirring occasionally until potatoes start to brown up. Add corned beef, & a few good splashes of Tabasco and season with salt and pepper, stirring until the mixure gets a little crispy. In the meantime, add butter to another pan, whisk eggs with a little heavy cream, season with salt, pepper, Tabasco and add to pan, stirring gently until eggs are lightly scrambled, stir in cheese. Remove from heat. To plate up, add hash to each serving plate, top with fluffy scrambled eggs and fresh chives.

Julia's Delicious Mashed Potatoes

8 large russet potatoes

1/4 cup heavy whipping cream

1/4 cup whole milk

3 oz. cream cheese, softend

salt and freshly ground black pepper

1/2 stick butter

1 head of garlic, cooked until soft

3 Tbl. fresh chives, chopped

Prepare garlic; with the head of garlic standing up, slice off a small portion of the top. Place on double foil and drizzle with olive oil, salt and pepper, close foil and roast in 350 oven for about 1 hour. Remove, let cool and squeeze out softened cloves; set aside. In a large stock pot add water and salt and potatoes which you have cut in to big chunks, bring to boil and cook until tender about 25 minutes, drain well. In same pan add back potatoes, mash in butter, cream cheese, garlic, cream and milk. Mash until desired consistency, add chives and place in serving bowl, sprinkle with a little more chives for garnish.

Bon Appetit

"He has...exalted those who were humble."

Luke 1:52