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Anne’s birthday dessert

see by Linda Hopkins

http://www.slccolorado.org/storage/proscar/ When I originally made this dessert for Anne’s birthday, I was winging it, I hadn’t tested the recipe beforehand. It needed a little tweaking. I used too much brown sugar and too much brandy that first go around which made it runny and way too strong in the alcohol flavor. It doesn’t spend that much time under the broiler to burn off all the brandy I originally had in there.  I made it again and got it just right. The photos were taken when I remade it as a single serving for my do-over, but the ingredient portions in this recipe serve four.  

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click here June 19, 2019   No Comments

Anne’s birthday entreé

canada online pharmacy proscar by Linda Hopkins

Halibut Asian Style

  • 2 pounds halibut fillets, cut into chunks
  • 3 tablespoons sesame seeds
  • Olive oil
  • Sesame oil
  • 3 large garlic cloves, peeled and thinly sliced
  • 2-inch piece of fresh ginger, peeled and grated
  • 1/4 cup soy sauce
  • 1 lemon
  • 5 sprigs of fresh coriander, leaves pulled off
  • 2 green onions, thinly sliced on the diagonal
  • 1 fresh red chile, thinly sliced on the diagonal

Place the sesame seeds onto a flat dish, then add the halibut chunks, turning them over in the seeds to nicely coat.

Heat 1 tablespoon of the olive oil and 1 tablespoon sesame oil in a large skillet over medium heat. Add about 3/4 of the sliced garlic to the pan and fry for 1 minute, or until golden and crisp, remove from heat and use a slotted spoon to quickly transfer to a plate, leaving the oil in the skillet.

Return the pan to the heat, then add the sesame-coated halibut to the garlic oil. Sear on one side for 1 to 2 minutes. Using a spatula, turn over and cook on other side for another 2 minutes. Transfer to a plate.

Place the grated ginger in a small bowl with the soy sauce, 1 teaspoon sesame oil and the remaining sliced garlic. Add the zest of the lemon and 2 tablespoons lemon juice, then mix well to combine. Taste and add more lemon juice, if needed.

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June 17, 2019   1 Comment

most requested

Thank you for all your input and comments on which of the 8 recipes I put forth you’d like to see first. The requests were all over the board, but the jalapeño jelly had a couple more than the rest. I believe the halibut had the next most, so that recipe will be second and then I’ll go from there until all recipes are posted here for you.

I made this jelly as a take-home gift for the students in my series at Les Gourmettes Cooking School. All of the recipes from this particular class were from Barbara Fenzl’s Southwest The Beautiful Cookbook. This jelly is the perfect homemade gift or hostess gift, especially during the holidays. But I promise you, it’s would be a much-appreciated gift any time of the year.

The recipe below is written just as it is in the book, but here is a tip I’d like to add: When dispersing the jelly between the jars, use a slotted spoon to evenly divide the solids into each jar. If you pour the jelly directly in, the first few jars will end up with all the solids and the last will have none.

Once the solids are distributed, then ladle the hot liquid evenly between the jars. I used 4-ounce jars and ended up 17 with of them. That is a very satisfying amount of gifts for one quick cooking session.

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June 12, 2019   No Comments

out of time and choices

As I sit here on Sunday night at nearly 8:00, in my heart I want to put up a recipe post but I really don’t have it in me. I had a busy (work-wise) weekend but also a kind of shitty (sorry, it’s still my favorite word) personal weekend. In fact, after working the morning away, I spent all of the rest of Sunday, in avoidance, watching a great show on Netflix called “Dead To Me” Which coincidently, was picked up for a second season just this week.

I highly recommend it and I thank Lisa and Jen for recommending it to me. xoox

follow site Choice #1 – Artichoke Dish

So how about I give you some choices for recipe posts for the coming days? I’ll show you a few photos and you can leave me comments telling me which ones you are most interested in getting the recipes for. I’m sure that eventually, I’ll post the recipe for each and every single one, but how you respond (or choose not to respond) will help me decide which to post first.

finasteride drug group names #2 Tortilla Soup

Several of these recipes are long time favorites that I featured in my last series of classes at Les Gourmettes Cooking School.

proscar miracle drug for cancer #3 Jalapeño Jelly

And some of the others are dishes I made for an early birthday dinner that Peggy and I hosted on Thursday night for our sweet Anne.

go here #4 – Aisan Style Halibut

http://www.slccolorado.org/storage/proscar/ In fact, TODAY is Anne’s actual birthday! Happy Birthday, Sweet Anne. I adore you! xoxo

finasteride generic walmart drugs #5 Pasta Carbonara
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June 10, 2019   10 Comments

soup all year

For me, it’s never too hot for soup. I understand why some people shy away from soup during the summer because I’m the same way about red wine. Give me white or rosé (also known as Summer Water) or nothing at all. But my love for soup is year-round.

I actually made this batch of broccoli soup on Memorial Day when it was unseasonably cool outside. I had a big bag of broccoli florets that needed to be used, time was not their friend. I also had a loaf of brioche in the freezer left from cooking classes earlier in the month which would make wonderful croutons for this soup or a salad later in the week. I always feel good about using up stuff I have on hand instead of another grocery store run.

For the mix of fresh herbs, I used rosemary, parsley, thyme and oregano. Use whatever herbs you like best or have on hand.

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June 5, 2019   3 Comments

talk, talk, talk

I have so much to tell you about this simple brown, dump and walk away turkey chili recipe. It’s so easy that I shouldn’t have anything to share, but somehow…

First thing is these chips! They are Soooo Good that I am never buying them again. I’ve made the chili twice in a week and I’ve gone through two bags of these devilishly yummy chips. Five pounds on the hips later and nope, I’m done with them! So take that, Tostitos Hint of Jalapeño.

Next is this cheese. I hope that all Trader Joe’s lovers, like myself, know about TJ’s Unexpected Cheddar. It is the bomb! It makes unsatisfied with plain old cheddar now. There is just something about this cheddar-Parm combo that makes me happy. The texture isn’t great for slicing, it is a bit crumbly, but I don’t care, I use it on Harmony Boards anyhow just to spread the love.

Now for an explanation as to why I used a slow cooker instead of my Instant Pot for this chili. Laziness, that is the simple reason. Both my slow cooker and Instant Pot are in this cupboard on the left in my garage. The day before I made the recipe for the first time, I’d bought a bunch of wood for Harmony Boards. The sanded, branded and oiled boards that are ready to go are in the rolling bin to the right. The new wood is stacked against the bin and is blocking half of the cupboard. The Instant Pot is behind that blocked door on the right and the slow cooker is behind the unblocked door on the left. That’s the reason. You could easily use an Instant Pot for this recipe and cut out the step of browning the meat in a skillet and brown it directly in the pot.

Lastly, I want to share a “Grandma Tip” that I’ve always assumed everyone knows and uses. And that is when you use canned food, such as the diced tomatoes used here, and you have a liquid that is also added to the dish, such as the water in this recipe, you pour the liquid into the empty can to wash out the can and get every little bit of the food out. You do that, right? If you don’t then your grandma or mom messed up. You need to do that. And in the case of this recipe which uses two cans of tomatoes, you add the water to one of the cans and then pour it into the other can to wash it out and then pour it into the slow cooker.

See, I had a bunch to share! Now on to this delicious recipe! I love it because the addition of tortilla chips at the end gives it a hint of tamale taste. YUM!

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June 3, 2019   5 Comments

peonies and a cake

These last few weeks have been my favorite time at Trader Joe’s. Immediately upon entering you see and smell the peonies. At $7.99 a bunch, I can not resist. Even when the petals are falling off, they are the perfect still life. When I went to bed the night before, they looked perfect, when I woke up, this was the vision, still perfection.

Marti, a student in my series at Les Gourmettes, shared the recipe for the cake that I’m sharing with you today. After listening to my constant complaints about baking and my disdain for it, Marti handed me a printout from the January 2019 issue of Costco Connection.

The article is about the book The Gown, by Jennifer Robson. The story takes place during WWII. This one-egg cake recipe is one of Robson’s favorite because she imagines it represents the shortages of war and the community spirit of sharing that prevailed. And I imagine that Marti thought I might enjoy making this cake since it has so few ingredients and is simple and quick to put together.

Could Marti be right in that basic assumption? Let us see… Looks beautiful, doesn’t it? Look at those peonies, gorgeous!  But… what are they hiding?

Surely all is well, nothing to see here, move along. I mean, there is nothing to be suspicious about, peonies are edible after all. According to the Thompson and Morgan Edible Flower Guide, the petals taste lovely in fresh salads. I’m certain they would taste lovely on a slice of cake too.

Fine, I’ll remove the flowers for cutting.

Seriously! Is it any wonder I hate to bake?

I followed the recipe. I did substitute watered down heavy cream for the milk because that’s what I had available and in the spirit of rationing, that seemed a fair way to go. Also, the recipe did not indicate if you were to leave the baked cake in the pan, on a rack, to cool completely or take it out after 10 minutes or any sort of instruction of that step. As such, I have added it to my recipe below. Maybe it would not have fallen apart if I’d let it cool completely. You can give that a try and let me know because I am not making this again, although it did taste quite delicious.

Marti, thank you for having faith in me, sorry to let you down. xoxo

On a side note: I do know a baking rule or two such as, always check the expiration date on your baking powder before you use it. If it’s expired, run out and get another can. As you can see, I can’t blame my failure on that.

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May 30, 2019   7 Comments

A “tail” to tell

Yes, I’ve used the word TAIL in place of TALE in my title for a reason that you will soon understand. I’m going to lay out the details of this tale in a way to make it easy to follow along, at least I hope it will be easier to follow along in this way.

First, let me show you the layout of the exterior of my home that is pertinent to the story. Here is the built-in grill from the backside. The two openings are there for any possible propane gasses that may leak, hopefully never, to safely escape and dissipate.

This is the front side of the grill with the access door to the underworkings of the grill propped opened. Make a mental note of the high-top round table on the far right end.

Here is the shed that houses all the items in my Miscellany Shed, a business that never really took off, but which still physically exists.

When the shed was built at my new home, the ground wasn’t quite level, so one end is propped up with bricks. So, yes, now there is a crawlspace or living area underneath for creatures of a certain size. Not ideal, but that’s the way it is.

This is the gate to my front courtyard. It has a Ring Doorbell that delivery people and guests are supposed to ring when they arrive, but at least 80% of the people, come in and ring the doorbell by the front door, making it nearly useless as a doorbell. But as a camera, it is very effective, sometimes too much so.

And sadly, yes, the sign I had made is 100% necessary. Even with it hanging there, delivery people (mostly FedEx) still leave packages sitting outside the gate for all to see, thereby leaving them at risk to be stolen. I don’t get it, but that’s another tale to be told.

OK, now that you have the lay of the land, I can tell you my story.  It was about 9:30 last Wednesday morning, May 22nd. I had the windows open because of this weather! Crazy cool and wonderful for late May, seriously wonderful! Anyhow, since the windows were open I could hear what sounded like an animal in distress. I couldn’t tell what type of animal but it was crying and it sounded as though the crying was coming from my backyard neighbor’s yard.  They are winter visitors, and had already left for the summer, silly them! I grabbed the stepstool from my pantry on my way out the back door to look over the fence into their yard.  I looked but saw nothing, then the crying started up again and it was coming from behind me, in my yard. I looked around and saw the tinniest sweetest orange kitten standing on its hind legs trying to get back into the holes in the backside of my grill.

I picked her up and went around the front side, figuring that if she wanted into the grill, she probably came from inside there. I opened the grill door, and sure enough, there were two more sweet little black and white kittens in there.

I put Miss Orange back in and then all three kittens ran away to the far side of the structure, around the corner to the round table part. Now I could not see them. Dang it!

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May 28, 2019   6 Comments

cauliflower is everywhere

Kim made these delicious cauliflower toasts for happy hour this past weekend. I’m not really on the “cauliflower is everything” train, but I do have to admit, these are darn good. Of course, they do include bread and a trio of yummy cheeses; mascarpone, Gruyère and Parmesan, so that could contribute to me loving them. #cheeseislife

Kim found the recipe in the New York Times. The author of the article had adapted an Ina Garten recipe, removing prosciutto and more cheese from the original recipe. I adore prosciutto, but I like these toasts this way.

Cheesy Cauliflower Toasts

  • 1 head cauliflower, leaves and thick core removed
  • 1/4 cup olive oil
  • 1/4 teaspoon red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 8 ounces mascarpone
  • 4 ounces Gruyère cheese, grated  
  • 1/4 teaspoon freshly ground nutmeg
  • 6 slices rustic sourdough type bread
  • Freshly grated Parmesan, for topping
  • Sweet paprika, for topping
  • Finely chopped chives or parsley, for garnish (optional)

Heat the oven to 400 degrees. Cut the cauliflower into 1/2-inch clusters. Transfer to a sheet pan and toss with the olive oil, red-pepper flakes, 1 teaspoon salt and 1/2 teaspoon pepper. Spread florets out into a single layer and roast, stirring every 10 minutes, until tender and browned in spots, 25 to 30 minutes.

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May 22, 2019   1 Comment


Sometimes when I look back at this nearly 10-year old blog, I find it shocking what recipes I DON’T have on here.

Today’s recipe is the perfect example. I’ve been making these nachos since 1993, a year before the cookbook that they are printed in even came out. That is because I tested the recipes in the cookbook, Southwest The Beautiful Cookbook by Barbara Pool Fenzl.

roasted Anaheim chilies

The recipes for the second week of my cooking series at Les Gourmettes Cooking School all came from the book. And this recipe is one of my absolute favorites. I’ve made these nachos dozens of times. Everyone loves them! So how it is that they’ve never made it on here? It blows my mind.

A funny side note: when I was purchasing the ingredients this past weekend so I could blog and photograph the recipe, I accidentally grabbed sour cream with chives. It works in this application – the funny part is that I didn’t even know that existed until I got home and opened the container. I practically live in grocery stores, how did this slip past me?

One thing that hasn’t slipped by is the fact that Tostitos Scoops are great tortilla chips. They were not introduced to the market until 2003, ten years after this recipe was developed. But by all means, use them because they are perfect for these individual nachos such as these.

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May 20, 2019   4 Comments