Category — Recipes

On April 28th, I posted a recipe for Fresh Italian Herb Salt. In the comment section, Linda G. posed this question, “Why is there a 3-week storage time limit? Does the moisture cause it to break down?” Her inquiring lead me to test drying out the salt to find if that would make it pantry safe and extend its shelf life.

The answer is yes, you can spread the salt out on a baking sheet, leave it out in the dry summer sun for a day (longer or inside if it is humid in your area) and it will dry and be able to be kept in the pantry and not have an expiration date. In the photo below, the jar on the left is the fresh salt that needs to be refrigerated and the jar on the right is the pantry-safe dry salt.

Seriously, why am I not posting a cocktail recipe every Friday?!? While we’re all staying home, classic cocktails with new names, like the Quarentini are popping up all over the place.

This cocktail is my spin on the classic Zombie, tweaked and swirled to become a Zoombie. If you’re not on the phone with friends and family in FaceTime, you’re on your computer with friends and family in Zoom. Zoom Happy Hours have been the thing to do for weeks now. So please feel free to forward this recipe to your friends so that y’all can mix up a batch in your own kitchens and enjoy it together.

I enjoyed the Zoombie earlier this week with two dear friends who came by for a much-needed Social Distancing Happy Hour. By the way, the appetizer you see in the photos above is Zucchini Crostini. It is always a hit!

Stay-Home Grilled Cheese Sandwich

You may have heard that Disneyland published a few of their most popular and sought after recipes while the parks are closed and we’re all staying home.

I was thrilled when I saw that my favorite Disney food item was included; the Dole Whip. When we go to Disneyland, I know the exact route to get to the Dole Whip stand and we make a beeline for it. The stand is right under the sign that leads into Adventureland; you go up Main Street, make your first left at the Walt Disney and Mickey Mouse statue and you are there.

Obviously, you can find the recipe for yourself but I had to taste test it for you. You’re welcome.

If you are like most people, you are finding yourself making more meals at home than ever before, maybe even up to three meals a day. Well, I have a wonderful herb salt you can make, store in the refrigerator and use on beef, pork, chicken, fish, eggs, and vegetables. Basically, it is wonderful on just about everything.

Fresh Italian Herb Salt

• 7 sprigs fresh rosemary
• 3 sprigs fresh sage
• 5 sprigs fresh thyme
• Zest of 1 lemon
• 2 garlic cloves, peeled and smashed
• 3/4 cup Kosher Salt

Greetings from Les Petites Gourmettes’ Austin correspondent, Marissa, coming in today with a super simple gin/Kombucha/Aperol quarantine cocktail recipe. Austin has been similar to, I think, most other places as we all shelter in place and social distance. Luckily, Jeff and I can both work from home, so we work during the week and then take walks and bike rides around our neighborhood, do YouTube yoga videos, have Zoom dates with friends and family, watch movies, play games, and drink cocktails, and cook.

I have been cooking a ton while we shelter in place, and trying lots of great new recipes, but I am still too embarrassed to share my final products, which are often yummy, but usually not pretty. Maybe someday! In the meantime, we’ll focus on the bar cart…

For this cocktail, I used this recipe, but halved it.

Kombucha-Aperol Quarantine Cocktail

• 1 cup gin
• 3/4 cup Aperol
• 1/2 of a 16-ounce bottle chilled ginger kombucha
• Club soda
• 1 tangerine

My dad’s 89th birthday was last Saturday. Just as Easter was strange and different, so was this celebration. It was a far cry from the big Speakeasy Birthday Party we threw him for his 80th birthday. The photo below with Marissa and her Papa is one of my favorites from that day. Happily, I was able to find a way to make this year special with surprise guests.

My sister-in-law, Teresa, and her four sons all live in Idaho and Washington state. They moved there in the early 90’s, several years after she and my brother divorced. I arranged for all of them, along with Marissa and Jeff in Austin, to Zoom with my dad. His first experience with Zoom, was only the week before, on Easter Sunday when I brought him his food and he was able to see Marissa and Jeff. He was so happy and touched that everyone came together for this birthday, even if only virtually.

Since we still aren’t able to gather, I set up a social distancing dinner on his front patio. Connor and I brought the large swivel/rocker chairs from the back patio to the front and then we used a tape measurer to be sure that those two chairs, along with the loveseat and couch from the front were all more than 6 feet from one another.

I brought everything else from home, including the dishes, plastic drinkware, flatware, napkins, serving pieces, water pitcher, individual “tablecloths,” which were actually oversized napkins, and the vintage TV trays you see below. I scored those at Sweet Salvage several years ago. They are really quite hideous, but oh so nostalgic.

While the Zoom call was going on, Dave was picking up the birthday dinner I’d preordered from Beckett’s Table. It was the homestyle type of food my dad loves; Salad with Seasonal Vegetables, Meatloaf with buttery Mashed Potatoes, Roasted Cauliflower and Broccoli, Dinner Rolls with whipped butter, and Carrot Cake for dessert. I’m only sorry I didn’t get any photos of it, I was too busy eating! Although I was able to snag a photo from the restaurant’s Facebook page. My presentation was not up to this level!

Before I begin with a new recipe, I have to confess, I did not make any headway on the master closet yesterday. The reason is that I spent 4 hours online at defensive driving school after a photo radar ticket came in the mail. I hate photo radar!

I admit that I speed, going the speed limit is against my very nature but I am usually hyper-alert to photo radar traps. The worst part about it is that on the day I was flashed, I was on my way home from doing good deeds, delivering face masks and food to others. As they say, “No good deed goes unpunished.” Anyhow, I’ll try to get after that closet today.

I don’t know if any of you ran into the same issue with your Easter meal as I did. For weeks we were asked to only buy enough groceries for the week ahead, which I abide by. Then the week before Easter we were asked to avoid going to grocery stores altogether, if at all possible. Since Easter brunch only consisted of Connor, Dave, and myself, I decided that I could make that possible.

I knew that I had cooked chicken and caramelized onions in the freezer, about a cup of milk and eggs in the refrigerator, tomatoes on the counter, herbs in the garden, potatoes in the pantry, and, of course, plenty of cheese. I could make a tart! The only thing I was missing was butter to make a homemade crust. I generally have puff pastry in the freezer, but I’d used that a couple of weeks ago and had not remembered to replace it. No butter, no puff pastry, no crust … hmm, I could use the potatoes as a crust. I gave that a try but would advise against it. A fair amount of the egg filling ran out of the tart pans, so I’m writing the recipe using a puff pastry crust and layering in the potatoes with the other fillings.

Note #1: I also did not have heavy cream, so I boiled down my 1 cup of 2% milk reducing it to 1/2 cup. Not as rich and creamy, but it worked. You should use cream, as the recipe calls for.

Note #2: I also used 3 rectangular tart pans instead of a round, only because I was taking food to my dad and I knew that squares would be easier to cut and easier for him to reheat instead of wedges.

Our Easter tart was still delicious, and if you make this recipe, yours will be prettier with the puff pastry setting off the scalloped edges of the tart pan.

Quarantine Easter Tart with Caramelized Onions, Thyme, Potatoes, and Chicken

Caramelized Onions

• 2 pounds sweet onions, peeled and thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper
• Chicken broth and/or white wine
• 2 garlic cloves, peeled and minced
• 1 tablespoon balsamic vinegar

Tart

• 2 pounds russet potatoes, peeled, sliced into 1/8-inch-thick rounds
• Olive oil
• 1 sheet puff pastry, thawed according to package directions
• 3 tablespoons fresh thyme leaves, divided
• 2 cups cooked chicken, chopped, divided
• 7-ounce package Trader Joe’s Unexpected Cheddar (or another white cheddar of your choice), grated and divided
• 8 ounces brie, rind removed and cut or torn into small pieces
• 4 eggs
• 1/2 cup heavy cream

Garnish

• 2 cups cherry tomatoes, cut in half
• 1 tablespoon olive oil
• 1 teaspoon balsamic vinegar
• Mixed fresh herbs (such as dill, parsley, sage, and basil. Stir clear of rosemary and cilantro)

Caramelized Onions: Place an extra-large skillet over medium heat. When hot, add 1 tablespoon olive oil, turn the heat to medium-low and add the sliced onions, separating them into individual rings as they are added to the skillet. Once the onions are wilted down and are soft and translucent, add the garlic, and dried thyme, and season with salt and freshly ground black pepper. Slowly cook until the onions are a medium caramel color, about 50 minutes to 1 hour.

Do not try to rush, it takes time and patience to get perfectly caramelized onions. Stir often, and as needed, as the onions stick to the bottom of the pan, add 1 tablespoon of chicken broth or white wine at a time. This will bring up the brown bits at the bottom and prevent the onions from burning. After cooking for about 40 minutes, add the balsamic vinegar and cook for the remaining 10 to 20 minutes. Remove from heat and set aside.

Tart: Soak potato slices in a large bowl of cold water for 15 minutes. Drain well; pat dry.

Preheat the oven to 350 degrees. Roll out the puff pastry to fit a 12-inch round removable base tart tin, prick all over with a fork. Place in the freezer while you cook the potatoes.

Place a medium skillet over medium-high heat and add enough oil to reach a depth of about 1/4-inch; when the oil is hot, add potato in one layer, working in batches, pan-fry just until the potato slices are softened but not brown, about 3 minutes per batch.

Using a slotted spoon, transfer potato slices to paper towels, in a single layer and immediately sprinkle with salt and pepper.

Remove the tart pan from the freezer, and cover the puff pastry with a layer of potatoes. Top with half of the caramelized onions; sprinkle with 1 tablespoon of the fresh thyme leaves. Next, add half of the chicken. Sprinkle on half of the grated cheddar.

Layer again with the potatoes, onion, and chicken. Dot with the brie pieces and sprinkle with 1 tablespoon of fresh thyme leaves.

In a medium bowl, whisk together the eggs, the remaining 1 tablespoon of fresh thyme leaves and cream, and pour over the filling.

Sprinkle on the remaining cheddar. Bake for 35-40 minutes or until the filling is set and the pastry is golden. Allow to cool for at least 10 minutes before removing from tart pan and cutting.

It’s been a week since Easter and I realized that the only Easter thing I’ve posted since then has been the cocktail. Priorities!

It was a strange gathering in strange times. A few days prior, my dad decided he was not comfortable coming and that he’d rather stay home. He is alone, so this made me especially sad. My dad does not have internet, own a computer, and barely knows how to use his smartphone. Last year, his cellular carrier forced him to get rid of his flip phone and get a smartphone. He uses it strictly as a phone. He does not text, open a web browser, use the camera, etc. and does not want to learn how.

So early in the day, Connor and I took him plates of our Easter meal and I brought along my computer.

I set the laptop on boxes in his garage so that we would not need to go into his house. I used the hotspot on my phone to connect the laptop to WiFi and we were able to use Zoom so that he could see and talk to Marissa and Jeff in Austin. He was thrilled.

For our Easter meal, I set up three place settings using the 6-foot social distancing requirement. Connor was at one end of my 7-foot outdoor table and Dave was at the opposite end.

I had myself set up on a tray that was 6 feet from each of them since sitting in at the center area of the table would have positioned us too close together.

The guys were required to enter through the back gate into my backyard and were not permitted to go inside the house. We had a FaceTime call with Dave’s mom, brother, nieces, and nephew in Illinois. Then another Zoom call with Marissa and Jeff where we played games with the Jackbox.TV app.

I made a small Easter Harmony Board for the guys to share at the main table, the half with the yellow and green grass for Dave and the half with the pink and purple grass for Connor. Everyone had their own serving utensils, wine bottles, pitchers for the signature cocktail, etc. so that nothing was shared or touched by anyone else.

This means that I had a little Harmony Board of my own. All for me!

My signature cocktail for Easter brunch came together at the last minute. I had a dozen grapefruits that had been sitting on my counter for a week or more when I noticed that they were getting soft on the Thursday before Easter. I juiced them out and put the juice in the fridge, knowing that I’d somehow use it for an Easter cocktail.

I had forgotten I had the juice until about an hour before brunch began. So I searched the web for a grapefruit juice cocktail recipe. One of the first I saw was called a Danny Ocean. George Clooney? Ocean’s Eleven? Count me in!

The recipe called for a specific brand of tequila, Casamigos. I didn’t care about that, I knew I had a big bottle of Costco’s Kirkland brand of tequila, so I was good to go. The original recipe for the Danny Ocean called for grapefruit juice, lemon juice, agave nectar, maraschino liqueur, and Reposado tequila. I only had Añejo and Blanco tequilas, this would have to do.

Blanco is the lightest of the three in color (clear) and flavor. Reposado is a golden honey color that has aged longer and is richer and more complex than Blanco. Añejo is a rich caramel color, aged even longer, and is the most complex of the three. I decided to go with the Blanco. I grabbed the smaller of the two bottles I had, put it on the kitchen counter, and low and behold it was the Casamigos brand! Casamigos is Rande Gerber (Cindy Crawford’s husband) and George Clooney’s tequila. I had no idea I had a bottle of it. I know that I didn’t buy it so it must have been a hostess gift. Thank you, friend, whoever you are.

Since I wasn’t using the richer Reposado tequila, I decided to use all grapefruit juice and omit the lemon juice. I switched the sweeter agave nectar out and used simple syrup instead. And since I didn’t even know there was such a thing as maraschino liqueur, I used the syrup from amarena cherries.

If you’ve never had an amarena cherry, you must order a jar as soon as possible. You will never eat a maraschino cherry again… well maybe in a Shirley Temple, but that is all they are good for! Amarena cherries are a dark wild cherry from Italy and the syrup they are packed in is divine, drizzle it over ice cream and thank me later. Plus they come in the most beautiful little decorative jars.

Trader Joe’s sold them for a while, although I don’t think they are on the shelves now. You can find them HERE.

Since I changed just about every aspect of the recipe for the original Danny Ocean cocktail, I’ve named my cocktail “The George” Enjoy!