Another recipe from our “carb-heavy” Bread and Sandwich class last week. This is my basic biscuit recipe that has been jazzed up in a very savory way with the addition of basil and Parmesan. To make regular flakey biscuits, just omit those two ingredients. It is important to not twist the biscuit cutter when cutting out your biscuits. When you do that, you’re sealing the outside edges and preventing them from becoming as flakey as they can be. And be sure to roll (or in this case, pat) them out on a surface that has been “floured” with powdered sugar instead of flour… that little subtle difference is what makes them extra special.

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It is just now beginning to warm up here in “The Valley of the Sun”.  That means if we’re going to have soup, hot soup anyhow, it better be now!  I was inspired to make this after assisting a class last night at Barbara Fenzl’s Les Gourmettes Cooking School. Paula Lambert, of the Mozzarella Company, was the instructor and she made a Pea Soup with Minted Mascarpone. This mascarpone will be flavored with basil and orange in the place of mint, with a base of tomatoes instead of peas for the soup… just goes to show how versatile soup is.

Paula founded the Mozzarella Company in Dallas, Texas in 1982, and believe me, she is one talented bundle of energy and a laugh a minute!  Her delicious cheeses are available by mail order, check them out at this LINK, I promise, you won’t be disappointed!

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My darling daughter, Marissa, requested I post some yummy and easy sides. How about an outline – sort of a guide on how to make quick improvisational sides anytime you want? I made this dish with what I had on hand in my produce drawers. You begin by gathering your hard vegetables together; such as onion, carrots, celery, bell peppers, fennel, parsnips, squash, etc. Clean and chop.

Next, pull out your soft vegetables; things as spinach, mushrooms, tomatoes, leftover cooked potatoes, etc., and prep them. Sauté the hard vegetables together until soft, add in the soft veggies, and season, that’s all there is to it! You can add in other items too, such as canned drained beans, chickpeas, frozen corn, chopped olives, or artichoke hearts…getting the idea?

Once you have the vegetables cooked, use them in pasta, salads, quesadillas, wraps, or on their own as a nutritious, colorful side dish.  I like to keep a small bowl on hand to add to scrambled eggs for a quick, satisfying, and “no-brainer” breakfast. (because who wants to think too hard in the morning?)

Here, I am adding them to some brown rice as a side. Instead of the rice, mix it up by serving on top of couscous or quinoa. Also pictured at the bottom, I’ve chilled the rice and veggie mixture, and formed it into patties (mix in a tablespoon or two of sour cream, mayonnaise, beaten egg, crème fraîche, or soft cream cheese to help bind the mixture, if needed). Bread the patty with a mixture of Parmesan cheese and panko, chill the breaded rice cakes for a couple of hours, then cook in a little olive oil, to brown and crisp them, and serve on their own or with a bit of hot marinara sauce. Versatile, right?

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Happy New Year, wishing you and yours a happy, healthy, prosperous 2010!

To start the year out on a yummy note, why not combine two Italian favorites? This is a quick and easy lasagna, with no boiling of noodles or making of a time-consuming homemade sauce.

Just purchase the various items for the layers and go to town assembling a big old pan of goodness. To change to a vegetarian dish, substitute diced or sliced zucchini, yellow crookneck squash, and/or bell peppers for the sausage. Sauté the veggies in an additional tablespoon of olive oil and proceed as directed.

When it comes to nutmeg, there is no comparison between freshly ground and the already ground stuff you’ll find in the spice aisle. Purchase the whole nutmegs and use any of the tools above to grind it fresh when you need it.

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Peggy and I went to lunch today at our amazing mall, Scottsdale Fashion Square. We ate at the new Fox Restaurant Concepts place called Modern Steak. Lunch was perfectly delish but what really stayed with me was a cocktail Peggy ordered called “Retail Therapy” (that name is just too cute!)  Once I tasted it, I wished I had ordered it too!  So, I came home, worked on it for a while, and believe I have come close to duplicating it. I’m calling my version, “Summer in a Glass” for obvious reasons. It calls for simple syrup and for muddling, just as my Cucumber Martini did, so click here to go to that previous post if you need help with either the muddling technique or the simple syrup recipe.

Thank you dear Peggy for lunch and my beautiful gift, but most of all, thank you for the gift of your friendship! xoxo
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It’s a great Sunday at the Hopkins’ house – the Cardinals win! And it’s finally cooling off outside so I was able to garden this morning, I don’t think it even hit 100 degrees today!  Plus my Dad is over for dinner and after a few hands of cards, it’s time to give my husband and dad what they really want – meat and potatoes! Hope you enjoyed your weekend as too. 🙂

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It’s Football Season! Today is opening day and our Arizona Cardinals are at home vs. San Francisco. All I can say is, “GO CARDS!!!” Here are three quick and simple hors d’œuvres using buffalo mozzarella. Cow’s milk fresh mozzarella balls may be substituted. The Stacks can be served hot, cold, or at room temperature. If serving cold or at room temperature, use Belgium endive spears to serve the stacks on. If heating, the stacks will be placed on toasted baguette slices. An important thing to pay attention to when preparing this recipe is to try to buy zucchini and eggplant that are similar in size when cut into rounds. Instead of cutting a large ball of mozzarella, bocconcini (tiny little mozzarella balls) may be used. You’ll notice that the baguette, eggplant, and zucchini are all sliced on a diagonal. This gives you a much large piece and better shape to work with, rather than cutting straight down into rounds.

The Prosciutto Picks couldn’t be easier or more convenient. They also may be served cold or at room temperature. Finally, the Meatballs are simply delicious! I like to roll half of the Parmesan cheese before baking and leave half plain, it makes for a more interesting presentation on the platter. You may dollop with purchased Marinara or with the same yummy tomato-pesto sauce used on the Parmesan Chicken recipe from the September 9 post from a couple of days ago.

buffalo mozzarella hor d’oeuvre platter

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Dinner has been decided upon for this lovely Sunday evening. It’s only supposed to get up to 99 degrees today! It was not decided by me, but instead by my garden. I went out this morning, while it was only 84 degrees, and noticed that if I didn’t do something about the luscious basil going wild and the very tall bay laurel tree in my garden that they would take it over.

I’m thinking about an appetizer of flatbread with basil in the dough, basil oil, and roasted tomatoes with – wait for it… basil pesto! And maybe salmon grilled on top of the bay leaves and lemon slices and also some Yukon gold potatoes braised in stock and more bay leaves.

I’ve had crème brûlée scented with fresh bay leaves, fresh from a bay tree, before, and although it was delicious, I really don’t want to stand over the hot stove in the summer “stirring constantly” (two of my least favorite words!) a steaming custard. After painting that little picture for myself, the crème brûlée is definitely OUT! So something else may be with the bay leaves for dessert – any thoughts out there? I am off to the movies…

……I am thankful no one came up with any dessert ideas because I was actually too busy to even think about dessert today! Dave and I saw Inglorious Basterds early this afternoon and LOVED it! This is from a girl who has to put her hands over her eyes during the icky parts! And there were plenty of icky parts, but I still want to go back and see it again! I’m not a huge Quentin Tarantino fan, I liked Kill Bill(s) and Pulp Fiction but this movie was just so cool, and Brad Pitt… love him even more than before, if that is possible. What about Christoph Waltz? If he isn’t nominated for an Oscar, there is something wrong in the movie biz! Enough about that, this is a “cooking/food blog” so on to the rest of that part of the day…

After the movie and a Costco run, I arrived home at about 3:00 and began making the Grand Basil-Bay Dinner. Good friends, Chris and Kathy Froggatt were to arrive at 6:00, with nice wines in hand! It was a great evening with good friends. They recounted their wonderful vacation cruise to Monaco, Italy, and Greece (ready to go tomorrow after hearing about it all!)

Amidst all the catching up and garden touring, I totally burned (we’ll call it charred!) the flatbread while grilling it. But we enjoyed it anyway because the Bay Leaf Roasted Tomatoes that topped it was still tasty and the Baileyana Chardonnay that Chris brought somehow washed away all thoughts of those nasty carcinogens we were ingesting.

Dinner itself went off much better. We had a fabulous Chasseur Pinot Noir from Sonoma and the bay laurel flavors present in the fish and potatoes were truly sublime. Kathy is not a salmon fan, so I did a “personal-size” piece of halibut for her. I think the individual size is a really nice presentation for a more formal dinner. A bit more work to individually wrap each piece of fish, but it’ll cook faster and it does look fancy!

One last note about the salmon. It is drizzled with olive oil, and any fruity olive oil will do, but I adore our own local Queen Creek Olive Mill Meyer Lemon Olive Oil. It is available locally at A.J.’s or can be ordered online HERE.

And if you are a neighbor or live close enough to drop by, just give me a call if you want to make any of the dishes with the fresh bay leaves. You can have all you’ll need, free for the taking. The salmon recipe uses way too many leaves to purchase at the store in those tiny herb packages when you can actually find it. So don’t be shy, the bay tree grows better when it is pruned, so you’ll be doing me a favor… really!

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