Easter Table setting

Before we get to far past Easter I wanted to share our Easter table. We enjoyed a fun day with the whole family, three grown kids, their spouses and seven grands. The younger children enjoyed several egg hunts in the garden while the older ones enjoyed playing basketball in the driveway and ping pong in the carport. Thankfully we had excellent weather, it got a little warm but it was pleasant.

Since my dining room is painted a cherry red I always have to consider that when planning the tablesetting. I don't like it to get too fussy so this year I stayed with my white dishes, a flower arrangement with shades of white and, of course, white bunny's. The bunny's I thought to be adorable and a great "find", 40% off at Hobby Lobby.

 

I put this flower arrangement together the Thursday before Easter and they held up very well for Easter. I bought the flowers at Costco for the first time and I found their flowers to be very fresh. I will buy their flowers again for other occasions.

 

The only other color added was shades of reds in the tablecloth with some green and touches of lavender.

The white on white salad plates were a purchase long ago at Pottery Barn and the hotel silver flatware is from Horchow. I love the fact that each piece are different.

Another Pottery Barn find years ago were these little running rabbit napkin rings. They add a little fun and whimsy to the table.



I only have eight of the running rabbit napkin rings so I filled in with a couple of my sterling silver napkin rings from my collection of sterling napkin rings. The stemware is Waterford and I like mixing casual dinnerware with more formal pieces, what I like to refer to as casual elegance.

 

 

These salt cellars and I have two of them, one for each end of the table. They are antique sterling silver with the cobalt blue glass, and French.  Bought from a favorite antique dealer long ago and I love using them.

 

I felt it was simple but yet an elegant table.

 

The sideboard was where I had placed our dessert. There is a story about this dessert. I traditionally make an unusual dessert every year and a family favorite, Cointreau Cake. When I did my grocery shopping last week I realized that I was running short of time. It was a busy week and while at Costco they were doing samples of this dessert. I tried it and it was amazingly delicious. Everyone who had sampled this cake was flocking to get one.

A simple white cake covered in whipped cream and topped with different berries. It was decadent and I thought very elegant.

It was sooooooo good and it certainly saved some time for me. The family was crazy about it. However, my daughter made me promise I would make the Cointreau Cake for her birthday coming up in June. Not a problem.

Our family enjoyed another happy and blessed Easter Sunday. I hope each of you did as well.



I am sharing this post at Tablescape Thursday hosted by Susan at Between Naps on the Porch. To see other interesting Tablescapes shared just click HERE. Will also join Foodie Friday hosted by Michael Lee.

Have a wonderful weekend, Carolyn











A Great Asparagus Soup

When mother nature begins to awaken and Spring plants begin to bloom I always  think of Asparagus Soup. It is a favorite Spring soup, most often served cold but I like a hot Asparagus Soup on those still chilly evenings as well.

I recently saw this recipe and it was very different to most Asparagus soups I have made. Made with Vidalia onions, a little white wine, Monterey jack cheese added in and also 1 1/2 cups of Parmesan cheese. Now I ask you, how bad can that be? It was a taste treat, not low on calories, of course, but worth the extra calories frankly.

 

Creamy Asparagus Soup

 

1/4 cup butter

2 tablespoons olive oil

2 pounds fresh asparagus, trimmed and chopped

2 cups chopped onion

1 cup chopped celery

1 tablespoon minced fresh garlic

1/2 cup Riesling wine

1/3 cup all-purpose flour

6 cups unsalted chicken broth

1 cup heavy whipping cream

2 teaspoons sugar

1 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon lemon zest

juice of one lemon

1 (8-ounce) package Monterey Jack cheese, grated

1 1/2 cups finely grated Parmigiano-Reggiano cheese

Garnish: chopped fresh chives and a sprinkle of black truffle oil

 

In a Dutch oven, heat butter and oil over medium heat until butter is melted. Add asparagus, onion, celery, and garlic; cook for 8 minutes, stirring frequently. Add wine; cook for 2 minutes scraping up any browned pieces on the bottom. I think Emeril calls them yum yum's. Add flour; cook for 2 minutes, stirring constantly. Gradually add chicken broth, whisking until smooth. Bring to a simmer; reduce heat to medium-low, and cook for 20 minutes, stirring occasionally. Remove from heat, and let cool slightly.

 

In the container of a blender, puree asparagus mixture in batches until smooth. Return asparagus mixture to Dutch oven over medium heat. Add cream, sugar, pepper, garlic powder, salt, and lemon zest, whisking until smooth. Cook until heated through, about 5 minutes. Add cheeses, stirring until melted. Add the lemon juice and season to taste. Serve and garnish with chives and/or truffle oil (optional).

 

-------------------------------------------------------------------------------

It was slightly time consuming but only because of the prep work, dicing up the veggies, getting everything measured but it is well worth the effort. Make sure to use a good white wine, one you would drink with this soup. I actually used a Pinot Grigio and it was excellent. I seldom even buy a Riesling because of the sweetness.





It smelled heavenly and this is such a departure from my usual Asparagus Soup. I've never added in any cheeses, usually I'll top it with Parmesan but this was outstanding with the cheeses in the soup. Not for those who are watching calories but it's not something you'll prepare every week either. Take that departure.

I dearly love black truffle oil and usually do top any cream soup with it but it is definitely a matter of taste. If you've never tried truffle oil this would be a good time to do so. It is truly a garnish that will put any cream soup over the top in my opinion.

If you enjoy a good Asparagus Soup you should give this recipe a try, it is outstanding, a taste treat. It's Friday and I am sharing my post at a blogging party called Foodie Friday hosted by Michael Lee at Rattlebridge Farm. To see other excellent recipes shared just click HERE.

 

Have a wonderful weekend, Carolyn





Cookbook Book Club

A few weeks ago our cookbook book club met which was on Fat Tuesday. Our clever hostess Mary did not miss an opportunity to decorate with a Mardi Gras theme. As we gathered we were served New Orleans Hurricanes. In my last post I shared the recipe that I've used for a very long time. They all must have liked them because one other in the group served them when we were at her house as did Mary our most recent hostess. I think friend Velva who is also a member of this group is serving them in one of her cooking classes that she will teach this coming week. Soooooooo, if you haven't tried that recipe that is already on my blog you are missing a mighty fine cocktail.

Now to tell you a little about our cookbook book club. This particular time our hostess chose for us to each bring our favorite recipe rather than cooking from a book. There were so many excellent recipes shared. The tone was set with this beautifully decorated table.

Friend Mary, our hostess, lives in a historical area where we live and her dining room is just lovely. An older home with such charm and character and you feel such comfort and warmth when visiting.

We always serve buffet style and this was a pic that I took before most had arrived. After a Hurricane I forgot to take any other pictures. Funny how that happens.

This was the dish I had brought, A Baked Spaghetti with Mushrooms topped with Mozzarella and Parmesan.

I'll post this recipe really soon. Each of us were suppose to bring a copy of the recipe we had brought and of course, I had forgotten but will post it here soon.

Each and every recipe were excellent but when I tasted this one I knew my Mr Picky Eater would love it. Friend, Harriet, brought this and it was delicious, a Jalapeno Rice with Chicken. It can be served as a side dish without the chicken but makes a delicious meal pared a side salad.

I did change the recipe just a little. First of all I halved it because it made a huge amount but Harriet said that it freezes beautifully. The other thing that I did was cook all the rice and I cooked the rice in chicken stock which I often do anyway.

Jalapeno Rice

4 cups cooked rice (2 cups uncooked)
2 cups grated Cheddar Cheese (8 ounces)
1 large onion, finely chopped
2 cups sour cream
1/2 - 1 cup jarred jalapeno peppers

While rice is still hot, stir in onions, sour cream, jalapenos and about half of the cheese. Put in a large buttered casserole and sprinkle the rest of the cheese on top. Cover and cook in a preheated 350 degree oven for approximately 30 minutes or until very hot and bubbly.

This recipe can be prepared in advance without final cooking, or frozen, defrosted and then cooked.

It's also a good way to use a leftover rotisserie chicken, added in to make an entrée instead of a side dish.
----------------------------------------------------------------------

 

This was quite simply delicious and a recipe I will make again and again. Such a simple recipe but packed with flavor. I halved the rice which was 1 pound box of Uncle Ben's original rice but did not half any of the other ingredients. I did not measure out the amount of chicken I put in but just determined that as to how much rice there was. I absolutely LOVED the use of the jalapeno peppers and the jarred jalapeno's can be found where you would find pickles in a grocery store.

 

Thank you my friend, Harriet for sharing this recipe, it is definitely a keeper.

 

Thank you for visiting my blog and do come again.

 

Carolyn

Lentil Country Salad

This is a recipe from one of Lidia Bastianich's cookbooks, one of my most favorite cookbook authors. I have wanted to try this recipe for such a long time and finally did today. Lidia mentions that it keeps well in the refrigerator and can be served warm or cold. I made it for my lunch and I found that I loved this salad.

It is such a healthy dish loaded with fresh vegetables, carrots, celery, onions and of course the Lentils. I used Green Lentils for this salad since that is my preference.

Such a simple salad to put together, you place the rinsed lentils in a rather large sauce pan, add the vegetables and 3 bay leaves and 2 quarts of water. I wanted to gild the lily somewhat so I used 2 quarts of chicken stock instead of water. No other seasonings and brought to a boil and then simmered for 30 minutes.

Most of the flavor comes from the vinaigrette which has cooked pancetta, white wine, and white-wine vinegar and salted at the end. How bad can that be?

For my lunch I added a couple of sprinkles of freshly grated parmesan cheese, YUM. This is a healthy salad great for lunch but also pares well with most any meat as a side dish. Lidia suggests it as a summer side dish with most any grilled meats. This is a recipe that will have a spot in my repertoire of excellent salads. I was not disappointed.

 

 

Lentil Country Salad

serves 6 to 8
1 pound dried lentils, rinsed and drained
1 medium onion, diced
2 cups peeled, diced carrots
2 cups diced celery
3 fresh bay leaves
1/4 cup extra-virgin olive oil
6 ounces pancetta, diced
1/3 cup white wine
3 tablespoons white-wine vinegar
1 teaspoon kosher salt
3 tablespoons chopped fresh parsley

In a large saucepan, combine the lentils, onion, carrots, celery, bay leaves, and 2 quarts of water. Bring to a simmer, and cook until the lentils are tender, about 30 to 40 minutes. Drain, and remove the bay leaves. Scrape the lentils and vegetables into a serving bowl.

Meanwhile, in a medium skillet, heat 2 tablespoons of the olive oil over medium heat. Add the pancetta, and cook until crisp, about 4 minutes. Pour off most of the fat, and add the remaining 2 tablespoons of olive oil. Add the wine and vinegar, and season the dressing with the salt. Bring to a quick boil, then pour the dressing over the lentils. Toss with the parsley and serve.
-------------------------------------------------------------------------------
As I mentioned I used 2 quarts of my favorite chicken stock instead of water. That was my only change with the exception of adding more salt after tasting the salad. It is a winner, a great salad to serve to friends for luncheon. I hope you will try it and enjoy it as much as I did.


I am sharing this recipe at Foodie Friday hosted by Michael Lee at Rattlebridge Farm. To see other outstanding recipes shared please click HERE.








A Darn Good Hurricane Cocktail

Most cocktail recipes are written to make one drink at a time but when you're having several people for dinner I prefer to make a pitcher of "something" for convenience. This cocktail fits the bill and they are delicious. How could you possibly go wrong with several different fruit juices, a happy mix and fresh fruit steeping in the mixture, a combination of tart and sweet that will have your guests coming back for more.

 

This is my nod to Mardi Gras but truthfully I make these year round. Since Mardi Gras is in full swing in New Orleans I thought it would be the perfect time to share. I found this recipe a number of years ago and have made a few changes along the way. Hurricanes got their start at Pat O' Brian's in the quarter of New Orleans. You don't go to New Orleans without trying one of these but I promise you this recipe is better.

 

New Orleans Hurricanes

 

1 1/2 cups pineapple juice

1 cup orange juice

1 cup Pomegranate juice

1/2 cup grenadine

1/2 cup simple syrup

1/4 cup plus 2 tablespoons freshly squeezed lemon juice

1/4 cup plus 2 tablespoons freshly squeezed lime juice

1 1/2 cups light rum

1/2 cup dark rum

1/4 cup triple sec

a splash or two or three of Grand Marnier

 

Mix all ingredients together in a tall pitcher. Add slices of one orange and one lemon, cover tightly with saran wrap and place in the refrigerator for several hours or overnight. Serve over ice in your prettiest glasses and enjoy.

------------------------------------------------------------------------------- 

 



Serving this cocktail comes with a warning, drink with caution, since it is a stout cocktail. Understandably since there are two different rums, triple sec and I give it a splash or two of Grand Marnier. The combination of fruit juices are amazing and using the best ingredients you can find is important.

 

 

Be sure to make your own simple syrup. You'll find that there is a taste difference in what you would buy already prepared. I make mine 1 to 1 but for this recipe I use 1/2 cup sugar to 1/2 cup water stirring constantly so the sugar won't burn and as soon as the sugar has melted take it off the burner for it to completely cool. When adding to the pitcher I add a little at a time and check for taste. You don't want them too sweet but a nice balance of sweet and tart. Most often I use the entire 1/2 cup of simple syrup but I'd rather be safe than sorry. It would be ashame to ruin this cocktail. You'll find that after the mixture steeps for several hours with the fruit the taste will definitely change. Using fresh fruit to steep in the final mixture is essential. It will impart a secondary flavoring, layered flavors. I never slice fresh limes to go in the mixture because I have found that it gives it a bitter taste that I don't like.

These are oh sooooooooo good. A perfect combination of flavors and they will keep in the refrigerator for several days if they last that long.

If you try this cocktail I hope you will enjoy it as much as I do. My family thinks they are terrific too and request them often. I will be sharing this recipe this week at Foodie Friday where other many talented people share their favorites also.







Almond-Blueberry Coffee Cake

Normally I would not bake anything that would be considered out of season. However, we have a farm in S GA and during the summer months we have an abundance of blueberries. I think we have about eight blueberry bushes on our property, lucky me. We didn't plant them but they were there when we purchased the property and we always have a plethora of blueberries unless of course my husband forgets to fertilize in the Spring.

 

 

This past Summer was a good one in terms of the amount of blueberries we were able to get. I freeze them which enables me to enjoy our blueberries year round. I found this magazine while in the grocery store. After thumbing through it this recipe caught my eye.

 

You may have seen it and it may still available. This was the Jan/Feb issue of Bake magazine and I think this may be a new publication on the market now. It was filled with numerous recipes that I would like to try.

 

I couldn't wait to try this particular recipe and it did not disappoint. The almond flour gave it a nutty taste and the sour cream made it very moist. It also keeps for several days but in this house it was gone after one day, it was that good.

 





 

This was just before placing it in the oven for baking.

Almond-Blueberry Coffee Cake

Streusel:

1/3 cup all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon kosher salt
3 tablespoons unsalted butter, softened
1/3 cup sliced almond

Cake:

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups all-purpose flour
1/4 cup almond flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 cup whole milk
1/2 cup sour cream
1 1/2 cups fresh blueberries, divided
2 teaspoons coarse sugar

Preheat oven to 350* F. Spray a 9-inch round deep cake pan with baking spray with flour.

For the streusel: In a medium bowl, whisk together flour, sugar, and salt. Stir in butter until mixture is crumbly. Crumble with your fingertips until desired consistency is reached. Stir in almonds.

For the cake: In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Reduce mixer speed to low. Add eggs, one at a time, beating well after each addition. Stir extracts.

In a medium bowl, whisk together flours, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in sour cream. Pour half of batter into prepared pan. Sprinkle with 1 1/4 blueberries, and top with remaining batter, smoothing top with an offset spatula. Top with remaining 1/4 cup blueberries, and sprinkle with streusel and coarse sugar.

Bake until a wooden pick inserted center comes out clean, 50 to 55 minutes. Let cool in pan for 15 minutes. Run a sharp knife around edges of cake to loosen sides. Invert onto a plate, and then invert again onto a wire rack. Let cool completely.

 

This was a simple little cake and one I will make time and time again. It's rich, moist, buttery and quite simply delicious. Instead of using a 9" round cake pan I used a fluted pan with a removable bottom. Only because of presentation but thought it would be easier to remove. It worked perfectly.

 

 

This little cake is not only a wonderful little breakfast cake but I think an excellent dessert as well. It can be finessed with additional blueberries, a dollop of freshly whipped cream and additional fruit.

 

I simply couldn't wait to dig in so I ate it all by itself, it was amazingly delicious.

 

 

It's Friday and I am sharing this post at  Foodie Friday.





Spur-of-the-Moment Vegetable Soup

One of my favorite cookbook authors is Dorie Greenspan. Dorie has written mostly baking cookbooks and is quite well known for them winning many culinary awards for them as well but my favorite book of hers is "Around My French Table". This book is so well written and just a good "read" as well. If you don't have this book in your cookbook collection it is a "must" have in my opinion.

A couple of weeks ago I was thumbing through this book and came across this recipe which I had never prepared, Spur-of-the Moment Vegetable Soup. As I was reading it I loved the use of the fresh ginger and this is the ingredient that makes this recipe so different. I thought it would be great with some roasted chicken breast added in too.

Spur-of-the Moment Vegetable Soup

2 tablespoons unsalted butter or olive oil, or a combination
1 pound carrots, trimmed, peeled, and thinly sliced
1 big onion(I like to use a Spanish onion), coarsely chopped
2 celery stalks, trimmed and thinly sliced
1 to 2 garlic cloves, split, germ removed and thinly sliced (optional)
1 1-inch piece fresh ginger, peeled and coarsely chopped (optional)
1 rosemary sprig (optional)
1 thyme sprig (optional)
Salt
6 cups chicken broth (plus perhaps 1 cup more, for thinning)
1 small potato, peeled and cut into 1-inch cubes
Freshly ground black pepper

Put a large Dutch oven or soup pot over medium heat and add the butter and/or oil. When the butter is melted, or the oil is hot, toss in the carrots, onion, celery, and if you're using them, the garlic, ginger, rosemary, and/or thyme. Season with salt, reduce the heat to low, and give the ingredients a couple of turns to coat them with butter or oil. Cover the pot and cook for 15 to 20 minutes, stirring a few times, until the vegetables are very soft but not colored.

Remove the lid, pour in the chicken broth, turn up the heat, and bring to a boil. Toss in the potato cubes and adjust the heat so that the soup is at a simmer. Partially cover the pot and let the soup simmer gently for another 20 minutes, or until the potato can be mashed easily with a spoon.

Now you must decide if you'd like to serve the soup just as it is or if you'd like to puree it-I usually opt for the puree. In either case, do the best you can to fish out the rosemary and thyme sprigs, if you used them. If you're serving the soup in its chunky state, taste it and season as needed with salt and pepper. Or puree the soup in a blender (which will give you the silkiest texture) or food processor, or use a food mill or an immersion blender. Taste it for salt and pepper and reheat it before serving. If you find the soup a little too thick for your taste, when you're reheating it, pour in enough additional chicken broth (or water) to get the texture you like.

I tied the herbs with twine for ease of retrieving them. In the book Dorie mentions that you could use any other herb as well that you would have growing in your potager or kitchen garden, parsley and/or dill would also be good choices. I always love using herbs from my herb garden.

The main event being the vegetables, this is a recipe that allows many changes, broccoli would also be a good choice as would leeks. I chose to use some French Green Beans since my husband won't eat broccoli and I loved all the carrots. I also used a couple more potatoes, Yukon golds but left the thin skin on the potato since I had planned to leave it chunky. And since I had some leftover Roasted Chicken Breast I chose to throw that in as well.

This was a delicious and nutritious soup. A soup that goes together quickly and a perfect dinner pared with a side salad on a chilly evening or a great soup to take to a sick friend. There is so much flu going around this is a soup that would be greatly appreciated. The key ingredient being the fresh chopped ginger, it put this soup right over the top.

I topped mine with a sprinkle of freshly grated Parmesan cheese and pared it with a Italian red wine. Sounds like a strange wine paring but this soup stands up to a full bodied red wine. I hope you will try this recipe, it was amazingly good.

Thank you for stopping by and I love reading your comments.