Tag Archives: cooking

Food

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Chocolate Pots de CremeI don’t know which I liked better — this gorgeously rich and smooth chocolate pots de creme or the adorable little china “pots” it came in. This was dessert at a recent cooking class I took in Decatur, Alabama. Cookbook author and former restaurant owner Betty Sims teaches classes in her home each fall. This year she led off with “Celebrating Julia,” a menu based on Julia Child recipes. Betty has stayed at Cooking With Friends in France, http://www.cookingwithfriends.com/, a culinary program in Child’s former Provence chateau, and she has some great stories and photos. And great recipes, like this one for Chocolate Pots de Creme.

Chocolate Pots de Creme

Preheat oven to 325 degrees. Warm 2 cups heavy cream, two cups half-and-half and 4 ounces bittersweet or semi-sweet chocolate chips in a 2-quart Pyrex cup in microwave for 2 minutes on high. Whisk and microwave 2 minutes more until steam rises and chocolate is melted.

Whisk 6 egg yolks, 2 eggs, 1/2 cup unsweetened cocoa powder and pinch of salt together in a bowl. Add warm chocolate mixture in a slow stream, whisking constantly. Stir in 2 teaspoons vanilla extract and strain into a measuring cup with a pouring spout (to get rid of  lumps). Spoon off any foam. Divide mixture among six 3-ounce pot de creme molds or oven-safe ramekins. Cover each mold tightly with a lid or foil (although Betty didn’t do this and said it wasn’t necessary). Arrange molds in a baking dish, being careful not to let molds touch each or sides of dish (again, Betty didn’t do this and said it wasn’t necessary). Transfer dish to oven and add hot water to reach about halfway up outsides of molds.

Bake 35 minutes, then check for doneness. Custard should be just set but still quiver like gelatin. If necessary, bake another 3-5 minutes. When custards are set, remove from water bath and cool for 30 minutes at room temperature. Chill until completely cold, preferably overnight. Garnish with whipped cream.

Food

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Baklava -- Greek cooking class

Some friends and I recently took a Greek cooking class. One group included my friend Sarah, a food-perfectionist and former caterer who used to work with the original Southern-food cook, Nathalie Dupree. I was in the other group. Can you guess which group produced which pan of baklava?

Memorial Day

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Memorial Day and family birthdays

Capt. Adorable's other grandparents, Sharlie and Buddy Behel, of Tuscumbia, Alabama. See? I can share!!!

Hawk Pride Mountain

The back porch of the Behels' log cabin

Were you lucky like me and got some good family time this Memorial Day? I count myself lucky — and blessed — because my daughter’s in-laws consider my husband and me bona-fide family and invite us to every holiday gathering. And that’s a good thing because I would hate to miss out on all the food and fun that results whenever two or more Behels gather together. Sharlie and Buddy Behel, my daughter’s in-laws, are some of the most generous and hospitable people I know. Their home is always open to family and friends — nobody’s a stranger. They sort of adopted me when my daughter first started dating their son — I was a single mom then without family nearby and with characteristic kindness they took me in right from the start. And since I’m only a year or so older than their oldest son (my son-in-law was their surprise third baby), Sharlie and I feel more like sisters than in-laws once removed. You can see from the picture how much I care about them — I don’t share Capt. Adorable with just anybody!

Food

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Ziploc OmeletteOkay, has anybody out there tried the Ziploc Omelet? A friend e-mailed the recipe to me and I’d never heard of it but an Internet search pulled up lots of references. As usual, I’m probably the last one to hear about this! Here’s the recipe, from the e-mail:

This works great and is good for when all your family is together. The best part is that no one has to wait for their special omelet.
1) Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.

2) Crack two eggs (large or extra-large) into the bag (not more than two) and shake to combine them.
3) Put out a variety of ingredients such as cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.
4) Each person adds prepared ingredients of choice to their individual bag and shakes. Make sure to get the air out of the bag and zip it up.
5) Place the bags into rolling, boiling water for exactly 13-15 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.
6) Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.
Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and it’s a great conversation piece.

What do you all think? I could see where if you’ve got a crowd in the kitchen and everybody’s hungry it’s a great way to feed lots of folks in a short amount of time. On the other hand, I’m not sure about basically eating boiled scrambled eggs. One of the best parts about cooking and eating omelets is the brown crunchy bits on the bottom mixed with the melted cheese and of course with this you don’t get that yummy flavor experience. But there’s definitely a fun factor here and I can see where it would be  entertaining. I may just experiment on myself with this first — but keep a skillet handy just in case.

Summer Recipes

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You know how this past summer the new recipe that everybody was talking about was Southern Living’s Tomato and Avocado and Grapefruit SaladWatermelon Salad? Well, that was the big news here in Alabama, anyway. It sounded so weird but tasted so good and after all, what can be better for you than fresh and just-picked juicy watermelons and tomatoes? Here at our house we made up a batch twice a week and practically lived on it all summer — it was that good.  So, in the spirit of honoring instant classics, I’ve found the latest New Recipe that’s going to be the hit of the season. Are you ready? It’s Avocado and Grapefruit Salad! I’m serious. This is so incredibly yummy and simple to put together that I can already predict it’s going to be another must-have summer hit, along with bright yellow purses, khaki Bermuda shorts and adding a fresh lime slice to your New Age wine over ice. I first tasted this salad when my friend Sherry Campbell, the director of the Shoals Culinary Complex, an incubator for small culinary businesses, in Florence, Alabama (http://www.shoalsec.com/), included it in a cooking class she taught recently. As soon as she said “avocados and grapefruit,” everybody sort of went “Huh?” But I promise you, you will love this salad and your friends will call you a culinary trendsetter and eagerly await invitations to your summer cookouts.

Avocado and Grapefruit Salad

Peel and trim the pith from four Ruby Red grapefruits. Working over a bowl, cut segments free of the membranes and let segments drop into bowl. Squeeze all juice from the membranes into the bowl. Refrigerate up to two hours. Immediately before serving, cut two Hass avocados in half. Slice each half lengthwise into six thin slices. Drain grapefruit and reserve juice. Add avocado to grapefruit segments along with 2/3 cup pitted oil-cured olives and juice of one lime. Toss gently to mix, adding about 1/4 cup olive oil just to coat the avocados. Season to taste with salt and pepper and toss again. Optionally, add some of the reserved grapefruit juice.

Need the Tomato and Watermelon Salad recipe that had everybody talking this past summer? Go here http://www.southernliving.com/food/healthy-light/summers-best-00400000009954/

And P.S. — I’ve got my laptop back! I’ve got my laptop back! I think, anyway. Maybe a couple minor problems, but we’re all optimistic, right? Right?????

Food

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Asparagus terrineEven though I love oven-roasted asparagus year-round, something about spring makes me want asparagus even more. And I don’t think I’m alone in that. At a recent cooking class at the Shoals Culinary Complex in Florence, Alabama ( http://www.shoalsec.com), director Sherry Campbell taught us how to make this gorgeously easy and delicious Asparagus Terrine. One of those impressive dishes that always gets you compliments, it’s perfect for spring luncheons celebrating weddings, graduations, Easter and Mother’s Day. And, surprisingly, it’s great to make ahead and also is conveniently totable for  covered-dish get-togethers. Sherry says to look for asparagus with plump, closed tips for freshness. She uses most of the whole stalks, too, but I don’t like that slightly woody flavor and trim mine pretty closely. But then I don’t like broccoli stems, either, so what do I know?

Asparagus Frittata Terrine

Peel and finely dice 1 medium onion and saute over medium-low in 1 T. olive oil until translucent. Add 1 T. sugar, increase heat to medium-high and stir until lightly colored. Add 3 peeled and minced garlic cloves and 1 T. white-wine vinegar and boil until vinegar is evaporated, stirring occasionally. Season with salt and pepper and cool to room temperature.

Trim white ends off 2 pounds asparagus spears and microwave until slightly cooked.

Preheat oven to 325 degrees. Line small loaf pan with plastic wrap, letting excess hang over sides. Trim asparagus if longer than pan and save ends. Place single layer in bottom of pan, alternating tips and ends and filling in with trimmings. Spoon over half cooked onions and add layer of cooked bacon or 40-42-count shrimp. Season with salt and pepper and add freshly minced tarragon, dill or mint. Continue layering, sprinkling herbs on top.

Whisk 6 eggs in a bowl with salt and pepper until well-blended. Pour into loaf pan, moving a knife between asparagus spears and lightly tapping pan on work surface to evenly distribute. Fold excess plastic over, cover with tin foil and place in hot-water bath. Bake until eggs are set, 50-60 minutes. Remove from bath.

To serve warm, let settle 15 minutes then run knift around rim and unmold and slice 1/4-inch thick. To serve at room temperature, let cool and then unmold and slice or prepare ahead, refrigerate and then bring to room temperature before serving. Serve with Tarragon Sauce: Whisk 1 T. each mayonnaise and Dijon mustard and add 1 T. white-wine vinegar. Pour in 3/4 cup olive oil in slow, thin stream while whisking. Mix in 1 T. freshly minced tarragon and salt and pepper to taste. Can make ahead and refrigerate before using.

Vegetables

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Vegetables and dipWho doesn’t know by now that we’re supposed to eat more vegetables? But you can fix steamed broccoli only so many times before your family stages a revolt. At a recent cooking class at the Shoals Commercial Culinary Center in Florence, Alabama — a kitchen incubator for small food businesses that’s part of the Shoals Entrepreneurial Center — we learned some delicious new ways to serve vegetables. My friend Sherry Campbell is the culinary center director and she’s a great cook and teacher. Here are her recipes for Creamy Red Pepper-Basil sauce that’s wonderful as a dip for fresh veggies and easy make-ahead Broccoli with Lemon-Herb Sauce that’s a perfect portable dish. Learn more about the center at http://www.shoalsec.com/facilities/SCC_index.html 

Creamy Red Pepper-Basil Sauce

With the processor running, drop 3 garlic cloves through the food chute and process unti minced. Add 1 cup loosely packed fresh basil and process 5 seconds until chopped. Add 1 12-ounce drained jar roasted red peppers, 1 8-ounce package cream cheese, 1 tablespoon fresh lemon juice and 1/2 teaspoon each salt and freshly ground pepper. Process until smooth. Serve at room temperature. Makes 2 1/2 cups.

Broccoli with Lemon-Herb Sauce

Cook 1 1/2 pounds broccoli in 3 cups vegetable broth until crisp-tender, about 4 minutes. Remove broccoli with Broccolitongs and chill in ice water. Reserve 1 cup broth and chill. Dry broccoli and chill. Heat 1 tablespoon extra-virgin olive oil in medium skillet over medium heat. Add 1 cup chopped green onions, 1/3 cup minced shallots and 1 teaspoon sugar. Saute until tender, about 5 minutes. Add 1 tablespoon minced garlic, saute 2 minutes. Stir in reserved broth, 1 tablespoon extra-virgin olive oil, 1 1/2 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, 1 teaspoon minced fresh thyme and 1/2 teaspoon lemon zest. Simmer until slightly thickened and liquid is reduced to about  1 1/4 cups. Season with salt and pepper. Cool to room temperature. Put broccoli in serving bowl and spoon sauce over. Spring with 1/4 cup chopped green onion and 1/2 cup diced seeded red bell pepper. Serves 8.

Valentine’s Day

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valentines-day-0161It was Valentine’s elegance when my friend Susan hosted valentines-day-018cooking club. She and her daughter-in-law are the most creative people I know. They excel in using simple everyday items in innovative ways. Like these table decorations. Mixed in with the shiny heart garlands are vintage costume jewelry and clear goblets filled with water and topped with upside-down silver Christmas-tree balls for some metallic reflection.They then tied everything together with valentines-day-020red and white linens. And see those white cards on the table? Those were our place cards. Susan had written “What I love about you …” descriptions for each of us. We had to read them all and guess which one went to which person. Fun, fun, fun! Valentine’s touches were valentines-day-025everywhere, like the red ribbon Susan tied around the cake stand to highlight the heart-topped petit fours. Now, I know that up North petit fours are what y’all call those little torte-like cakes, but here in the South (well, at least my part of it), petit fours are tiny two-bite-sized cupcakes with melt-in-your-mouth icing decorated with colors and themes of your choice. The best come from Victorian Tea Room in Muscle Shoals, Alabama. No occasion around here is complete unless there are Victorian Tea Room petit fours. Visit http://www.victoriantearoomcatering.com, tell them Cathy sent you and you valentines-day-030valentines-day-0191might talk them into shipping you some. Susan even gave us extras in the Valentine’s candy boxes she gave us that also has miniature fudgy brownies and heart-shaped mini pink chocolate-chip cookies. Almost too pretty to eat. Almost. She got the boxes at our local big-box arts and crafts store, but almost everything else was what she had on hand. We were all impressed and felt special and pampered. We also immediately assured our newest member most of our cooking-club meetings are not like this. In fact, when it’s at my house everyone’s just happy I remember to vacuum up the cat hair. But we’re glad we’ve got people like Susan to show us how it should be done.

Valentine’s Day

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chocolate-rose-0011Making chocolate roses is a simple yet impressive Valentine’s Day chocolate-rose-0031project that I promise you can do. Because I did it, and believe me, that’s saying something. Chef and caterer Emily Kelley, of Florence, Alabama, demonstrated this recently for local American Association of University Women members. To make the dough, add 1/3 cup clear corn syrup to 10 ounces melted semi-sweet chocolate. Stir until doughy. On wax paper, flatten into circle and let harden between wax-paper sheets. To make roses, peel away wax paper and cut circle into triangles. Use one triangle for one rose. Pull pieces of dough from triangle and roll into balls. Using your hands, flatten balls into thin circles. For center stem of rose, roll one circle jelly-roll style. For rose petals, fold and shape chocolate circles around stem. Make these whenever you want, store at room temperature and use them to decorate your fabulous Valentine’s dessert. Or they can be your fabulous Valentine’s dessert — they’re completely edible and taste sort of like Tootsie Rolls. White chocolate and peanut-butter flavored baking morsels would also work, although Emily was unsure about corn-syrup ratios with those ingredients.

Vegetables

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brussels-sproutsMy friend Sherry is on a mission to bring Brussels sprouts to the world — or at least to our little corner of Alabama. They are her favorite vegetable and she feels they’re underrated and unappreciated. She’s right. Brussels sprouts probably rank low on most folks’ lists of favorite vegetables. But that’s because, Sherry insists, we haven’t had them done right. I have to admit that when she fixes them, Brussels sprouts are tasty and delicious — sort of crunchy and nutty with a nice fresh flavor. Who knew? I have noticed the mini cabbages showing up as sides on restaurant menus lately, so maybe Sherry’s started a trend. A longtime cook, she’s also the director of the Shoals Commercial Culinary Center in Florence, Alabama, http://www.shoalsec.com/facilities/SCC_index.html, that’s part of the Shoals Entrepreneurial Center that nurtures small businesses. Her cooking classes at the culinary center are fun and informative and filling, because those in the audience get to eat the results! Here’s Sherry’s Brussels sprouts recipe:

Roasted Brussels Sprouts with Bacon

Cook four strips thick-cut bacon in large skillet over medium-high heat until crispy. Drain on paper towels then roughly chop. In same pan with bacon fat, melt two tablespoons butter over high heat. Add one pound Brussels sprouts, halved, and a half large onion, chopped. Cook and stir occasionally until sprouts are golden brown, eight to 10 minutes. Season with salt and pepper to taste and toss bacon back into pan. Serve immediately.