Ducky Dinner Rolls

Aren't these just the cutest things? I saw this idea over at the Rhodes Bake and Serve website. These would be perfect at an Easter dinner, or any Springtime get-together!

Ducky Dinner Rolls

16 Rhodes™ Dinner Rolls, thawed but still cold
1 egg, beaten
sliced almonds

Directions:

Slightly flatten 12 rolls and form them each into a teardrop shape. Place on a sprayed baking sheet. Pinch the pointed ends to make tails and press your finger into the rounded end of each teardrop to make a deep hole. Cut the remaining 4 rolls into thirds. Shape each third into a ball with a pointed end. Dip pointed ends in water and insert into the finger hole on the body for the head. Brush well with beaten egg. Cover with sprayed plastic wrap and let rise 30 minutes. Remove wrap and pinch tails again. Bake at 350°F 15-20 minutes. Remove from oven. Make a small slit with a sharp knife and insert a sliced almond for the duck bill.

Serves 12.

Cranberry Bean and Black Quinoa Salad

I'm doing it.  I really am.  I am getting more and more confidant with teaching myself to cook.  I feel like I can attempt many more types of dishes in the kitchen than I ever thought possible.  I'm learning about what I enjoy cooking and what "stresses" me to cook.

I practically skip out the door on Saturdays to get to my Williams-Sonoma  class.  Now I recognize familiar faces and just adore the chef, Jill's witty style.  Last weekend the topic was "Legumes".

I will not buy more cooking gadgets from the store this week.

I will not buy more cooking gadgets from the store this week.

I am sure there  are no more incredible DEVICES  from the Williams-Sonoma store that I need in my kitchen...this week.  But, I never know what I might cook and then need... NEXT week...

Ha!

Beans?  A new line of carefully selected bean growers has been added to the W&S line up of packaged food items.  This wouldn't be a gadget weekend.  Oh, no!  Bringing home more gadgets  beans would be an intelligent and healthy option to ensure the well-being of my beloved family.

Yep.  That's how my mind works.  Now lets look at those beans.

We made all kinds of healthy deliciousness with beans, or, legumes.  One bean salad in particular was tasty.  It was a Cranberry Bean and Toasted Black Quinoa Salad.  Williams-Sonoma has started a new "legumes" line in their store.

I definitely wanted to cook with more beans.  I have no idea why I've been intimidated by buying beans that you soak.  Really, all you do it put the desired amount in a bowl of water overnight and rinse them out the next day.  Why did this always sound so trying?  I also didn't know that beans need to be kept in the refrigerator.

The only beans that I ate growing up were black-eyed peas.  This is a southern traditional bean eaten on New Year's Day.  I honestly cannot remember eating them on any other day of the year.  Families eat a serving of black-eyed peas with cole slaw.  If I remember correctly, the black-eyed peas were eaten for good luck and the cole slaw for wealth.  I remember my brothers cringing and grimacing while eating their portion but since, even as a child, I pretty much tried anything, I did happily eat mine.  If we ate these good luck charmed foods, then we could flip our plates over and there would be some money underneath.  How is that for instant luck and wealth in one sitting!!

Since beans aren't loaded with flavor, these wonderful ingredients went into the bean salad:  garlic, parsley, lemon juice, olive oil, and feta cheese.

The recipe calls for toasting the black quinoa on the stove top for a few minutes.  This was fun.  They crackle and smell delicious.  This salad would be a great option to take to a summer picnic or barbeque. I served it with my bbq'd soft tacos.

For me, this beans salad has all of the rustic, deep, and rich colors that I like to see in food.  The woody beans, the deep scarlet toasted quinoa, the strong herbal smell with the tart feta  appeal to all of my food senses.  This recipe made so much of this salad that we had leftovers for days afterwards.  The flavors get better and better.  Enjoy!

Toasted Quinoa Salad with Cranberry Beans


*(all beans are from the Zursun Heirloom Collection at Williams -Sonoma)
(adapted from the Williams-Sonoma cooking class)

Ingredients:

1 1/2 cups (210g) dried cranberry beans*), rinsed and soaked overnight
1 Tbs. plus 1/4 cup (60ml) olive oil
1/2 yellow onion, diced
1 tsp. minced garlic
1 cup (180g) black quinoa*, rinsed and drained
1 1/2 cups (375ml) chicken or vegetable broth
3 Tbs. fresh lemon juice
1 cucumber, about 10oz. (315g)
1/2 cup (20G) finely chopped fresh flat-leaf parsley
1/2 cup (75g) crumbled feta cheese
Kosher salt and freshly ground pepper, to taste

Recipe:

Drain the beans and rinse with cold water.  Place in a large saucepan and add water to cover by 3 inches (7.5cm).  Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer, uncovered, until the beans are tender, 35 to 45 minutes.  (Snippet's Note:  don't let them cook too long or they are mushy.  The difference is pretty noticeable) Drain the beans and set aside.

Meanwhile, in a large saucepan over medium heat, warm the  1 Tbs. olive oil.  Add the onion and cook until soft and translucent, 7 to 8 minutes.  Add the garlic and cook for 1 minute.  Add the quinoa and cook, stirring frequently, until lightly toasted, about 2 minutes.  Add the broth, increase the heat to medium-high and bring to a boil.  Reduce the heat to medium-low, cover and simmer until the liquid has been absorbed, about 45 minutes.

Remove the pan from the heat and let stand, covered, for 5 minutes.  Transfer the quinoa to a large bowl and fluff with a fork.  Let cool, stirring occasionally, about 30 minutes.  In a small bowl, whisk the lemon juice and the 1/4 cup (60ml) olive oil.  Pour over the quinoa and stir until incorporated.  Stir in the cranberry beans, cucumber, parsley, cheese, salt and pepper. (Snippet's Note:  Try to not eat several large spoonfuls before its served at the table!)  Serves 4 to 6

Side Dish: Garlic Mashed Potatoes

S.Kenney 2011

Some things in life are so simple.  Like this wild buttercup flower.  Each state we have lived in seems to have its own wild flowers growing rampant in empty lots, sides of the highways and in empty fields.  I know the bluebell flower is celebrated here, but this is the flower that we see growing everywhere.  My son has a wonderful view from upstairs out his window of a huge field filled with these buttercups.


Buttercups.  Its such a sweet name for a flower.  I remember being around 9 or 10.  I was at the bus stop one day.  There was this boy.  His name was Chad.  I remember him well because he used to eat acorns to shock us.  He said that if I rubbed the flower on my chin and there was left a yellow stain, then that meant I liked butter.  Well, I knew I really liked butter but I was a rather gullible child.  I rubbed the flower and looked hopefully at him for the results.  Yep, I liked butter.


Wow.  It worked.


Rather gullible child...like I said...


Anyway, is there anyone out there who doesn't like a simple bowl of mashed potatoes?  Give me cream, potatoes, butter, and garlic and I am a really content person.

If you read my previous post about the zucchini wrapped cod, I decided to make the recommended side dish from Curtis Stone's "Take Home Chef" program.  Garlic mashed potatoes paired really well with the fish.

What are mashed potatoes without some wonderful milk or cream?  I don't really cook with low fat products when making potato dishes.  I try (key word...try.  I didn't say...succeed) to eat smaller portions of really yummy foods so that we can use whole ingredients even if they might be higher in calories.

Last summer, we were still settling into our new home.  I stopped at a local flower nursery to buy something for our two planters on either side of the garage doors.  I wanted something green that would spill over  and hang off the sides.


I saw something just like what I had in mind and I asked the man at the nursery if this kind of plant would like full sun.  He nodded his head encouragingly and said that it would like full sun.  He kept saying "pot-tito" over and over.  He had a thick accent and I assumed he was telling me the name of this pretty viney plant.  He pointed out several other types but I was sold and happily trucked home my new decorative plants.


Well, I planted them in my front planter.  Indeed, they like full sun and did well.  Towards the end of summer, I noticed some bulbous objects in the planter.  I pulled one out.   Lo and behold, what did I have?


Yes.  You guessed it...


Potatoes.  I had grown potatoes all summer long and had no idea. There were knobs of potatoes pocking out all over my planters.   Ya know, he tried to tell me!!  I didn't know potato leaves were so pretty.  I just might plant them again!

Be generous with the salt and pepper for mashed potatoes.  I can't help it if I have to take sample after sample bite to see if they are seasoned well enough.  I always need more salt and pepper.  I never quite seem to put enough.

MMmmmm.  Yummy, hot, garlicky, buttery mashed potatoes.  I know, not the healthiest but such a wonderful side dish.


I resort to potatoes quite often for side dishes.  Sometimes simplicity is what is ...comforting.  That must be why they call it "comfort" food.  I seem to be leaning towards cooking as a way to bring us all together, sit at the table, and slow down.


I would say that this latest move has definitely exhausted us the most.  With each move, we jump right into the programs, homeschool groups, clubs, field trips, etc.  Not this time.  We've tried to slow things down a notch.


I've kept things at a frenzied pace because we're always asked if our kids get opportunities to "socialize" like kids do when they are in school.  I fretted over this when we first began homeschooling. My kids were in school for their elementary years - many schools.   Quickly, after deciding to try out homeschooling, I realized, that homeschoolers can be easily overbooked.  Instead of being in one school building all day, they are involved in so many community areas and different groups that it can be too much.


Sometimes, teaching them that moving through life at a slower pace is o.k.  We are a really frenzied culture here in the U.S.  Relaxing and appearing to be idle is not tolerated very well.  We're trying to smell the roses a bit more.  Trying to notice things more, like this little bud, that says:


"Stop.  Relax.  Notice me."

S. Kenney 2011

Simple Garlic Mashed Potatoes:
Ingredients:
4 medium to large russet potatoes (about 3 pounds/1.35 kg total), peeled and each cut into 8 equal pieces
11 tablespoons/150 g salted butter, room temperature
1 cup/235 ml whole milk
2 garlic cloves
Salt and freshly ground black pepper

Recipe:
Place the potatoes in a pot of boiling salted water and cook for about 20 minutes or until the potatoes are soft.  Strain the potatoes in a colander and allow them to steam dry in the colander for 5 minutes. 
Working in batches, press the potatoes and butter through a potato ricer and into the same pot.  Mix in the milk to form a smooth and fluffy consistency.  Using a mortar and pestle, finely crush the garlic into a paste. If you don't have a mortar and pestle, mash the garlic through a garlic press.
Stir the garlic paste into the potatoes. Season the potatoes to taste with salt and pepper. Cover the potatoes and keep them warm.

Classic French Potatoes au Gratin

S. Kenney- Classic French Potatoes Au Gratin

Isn't everyone always trying to make the perfect potatoes au gratin dish?  Not too watery, not too dry, and crisped just right on top always seem to be 3 elements that make a great au gratin.


I tried this recipe to go  along with my barbequed leg of lamb.  Because what goes better with lamb than potatoes?!  While the dish was delicious, what I really enjoyed was the new mandolin (sp?) that I purchased at the Williams Sonoma store in order to slice the potatoes.  I'm sure those of you that follow my articles and  know that I am taking cooking lessons at W&S  are chuckling at the success factor of the store in supplying me with new cooking devices.  I just seem to NEED many of their tools to perfect my craft (wink).


The new mandolin has now become essential to any future au gratin that I make.  The perfectly cut 1/8" thick potato rounds were soft and creamy in the dish.  I am always afraid to oversalt a dish but I would definitely add more salt to this dish.  I would also throw in some chopped up bacon and add thyme to this au gratin as well.  However, as a classic, the simplicity pairs nicely with something as aromatic as lamb.


This is the very simple potatos au gratin dish that was served to us at our friend's house in France on a recent trip.  Often, the best cream, potatoes, and cheese make the simplest dishes the most delicious.


Classic French Potatoes Au Gratin:

2 lb. Yukon Gold or russet potatoes, peeled 

3 cups whipping or heavy cream (I used half and half)

1 tsp. kosher salt (mine needed much more salt)

1/8 tsp. freshly ground black pepper 

Generous pinch of freshly grated nutmeg 

2 cloves garlic, peeled and smashed 

3/4 cup finely shredded Gruyère, Emmental, or Comté 

Heat the oven to 400°F. Using a very sharp knife or a mandoline, carefully cut the potatoes into 1/8-inch slices (no thicker).

(Again, I would add chopped bacon and perhaps some thyme to give this dish some more flavor but the simplicity without these additions is delicious)

Put the potatoes in a large heavy-based saucepan and add the cream, salt, pepper, nutmeg, and garlic. Cook the mixture over medium-high heat until the cream is boiling, stirring occasionally (very gently with a rubber spatula so you don't break up the slices).

When the cream boils, pour the mixture into a 2-1/2- or 3-qt. baking dish. If you don't want a tender but garlicky surprise mouthful, remove and discard the garlic cloves. Shake the dish a bit to let the slices settle and then sprinkle the surface with the cheese.

Bake in the hot oven until the top is deep golden brown, the cream has thickened, and the potatoes are extremely tender when pierced with a knife, about 40 minutes. Don't worry if the dish looks too liquidy at this point; it will set up as it cools a bit. Before serving, let the potatoes cool until they're very warm but not hot (at least 15 minutes) or serve them at room temperature.  (Note:  I made mine a day ahead of time.  The next day, I actually microwaved the dish, then finished it off under the broiler because of the timing of all of my other dishes.  If you do this, I would add a bit extra cream before warming the dish in the microwave.)

Roasted Cabbage Wedges

I made this recipe for St. Patrick's Day. I was a little worried that the little boys wouldn't like it. Boy was I wrong! Matthew has asked me to never make red cabbage again. He wants Green Cabbage Wedges from now on. He wants it today, tomorrow, and the next day, and the day after that. I found this recipe on line-- see the link at the bottom.

Ingredients

1 tsp salt
1/4 tsp pepper
1 tsp sugar
1 medium head green cabbage
3 Tbsp vegetable oil
2 tsp balsamic vinegar

Put the oven rack to the upper middle position. Place a cookie sheet on the rack and heat the oven to 450 degrees. Combine salt, pepper, and sugar in a small bowl. Quarter the cabbage through the core and cut each quarter into 1 inch wedges, leaving the core intact. (There will be about 16 wedges.) Brush the cabbage wedges all over with the oil and then sprinkle them with the salt mixture.

Arrange the cabbage wedges on the hot cookie sheet. Roast until the cabbage is tender and lightly browned around the edges-- about 20-25 minutes. Drizzle the cabbage with the balsamic vinegar. And then enjoy!



http://www.grouprecipes.com/101842/roasted-cabbage-wedges.html/print

A Labor for my Love...

Beef Tenderloin with sauteed mushrooms wrapped in pastry

Monday was Labor Day in the U.S.  We had a wonderful relaxing weekend.  Patrick's birthday is today but we decided to spend Labor Day festooning him with birthday treats.  

I asked him what kind of birthday cake he wanted this year for his birthday.  

This took much deliberation and it was days later that I got an answer.  

A Buche de Noel cake.  

This is the yearly french Christmas cake that I make, ahem...at Christmas time.  Its pretty labor intensive so I slightly winced but was amused at his selection nonetheless.  Patrick LOVES homemade goodies.  Nothing storebought will suit his palate when it comes to desserts.  He makes wonderful pies, cookies and other yummy sweet delectibles...All from scratch, so he knows when one has cheated.  

We are a week away now from going to France so I pulled out the french cookbook that our french family gave us as a gift for hosting their daughter a few years back.  The recipes all look delicious (and highly caloric) 

but 

they are all in french.  

I speak a fair amount of french but all of the french units are different so figuring out quantities and measurements seem daunting.  

I decided to try out a beef tenderloin wrapped in pastry dough filled with julienned vegetables.  It looked so yummy in the cookbook, sort of like Beef Wellington, and that is one of Patrick's favorites.  I was at Sam's meat section and saw all of the meat was cut into steaks instead of one long cut so I went ahead and bought that.  

We decided instead of braising them on the stove top to do it on the grill with this rub that Patrick found this summer.  

Its called 

RubGrub 

and it is 

YUMMY.  

I know, the name is really tacky but it has made all of our barbeques this summer delicious.  

I julienned the shallots and carrots and sauteed them in butter and put them aside.  When the steaks were done, I rolled out the filo dough, separated it into 4 sections, spread the vege mixture on each one, placed a steak on top and then rolled them up into cute packages.  The recipe said to brush each with egg yolks all over so I did that and put them into the oven.  

20 minutes later, 

they were golden, crisp packages and the aroma filled the entire house.  

Chester and the cats were dancing around and the kids were wandering in and out sniffing with anticipation.

Next up for Patrick's birthday dinner was Potatoes Au Gratin with thyme and carmelized onions.  

This is a recipe that I found in 

Bon Appetit 

and added to my collection of favorites in my binder.  Its a pretty dish, tastes divinely rich and smells so armomatic while cooking in the oven.  It requires many onion slices all cooked for 40 minutes on the stovetop in order to carmelize and create a yummy sticky texture and flavor.  The potatoes, cooked bacon, thyme, and cream are all layered until all of the ingredients are used up.  After about 40 minutes in the oven, I stick the dish under the broiler at the end to make the top all golden and crispy before bringing it to the table.  

One of my family's favorite dishes and wonderful for holiday gatherings.

I'll get to the big highlight of his birthday - 

The Buche de Noel.  

I tried to make it more fall-like instead of Christmas-y.  Anne-Gaelle, our french girl who lived with us said the cake is served in France year round, not only at Christmas but we tend to only make it during the holidays.  Its a tough cake to make.  

The cake part has to cook just long enough to be soft and malleable but not dry so that it can be rolled.  The butter cream frosting takes a while to get the sugar water combo to "hard ball" stage.  

Oh la, la.

  

I never know if its going to come out well!  All was good, 

and everyone declared it edible.  Instead of a coffee frosting, Patrick decided on vanilla, which was yummy. Riley helped me make the cake and the frosting which was cute and sweet of him.  

He really likes to be in the kitchen and definitely wants to learn how to cook.  I have him making omelets now and he does a really good job.  

We spread strawberry jam on the inside of the buche.  

I think next time, 

I would like to try something like nutella on the inside with raspberry jam.  I think that would be tasty.  

The kids set the table so pretty, we lit candles on the table and had the most wonderful family time.  Patrick opened his gifts (clothing for the trip and new steak knives) and savored the delicious food.  It was a ton of work but I was so glad to do it and create this wonderful family memory.

Patrick 

is 

the most wonderful husband 

and I really wanted to do many special things for him to show him how much we appreciate him.  Riley was adorable and declared my meal to be the best 

"at home meal" 

ever!  

When we thought we were stuffed, we somehow managed to each have a second helping of 

La Buche!  

Happy Labor Day and to my very sweet husband, Happy Birthday.

I love you.