Autumne Vert

 i imagine this in the hand of Zelda Fitzgerald in a Parisian bar...

• 1 part Pear Brandy muddled with herb(rosemary or chocolate mint)
• 1 part Sparkling Wine

garnish with rosemary sprig or mint leaf

capture that mint (this one is chocolate), basil, cilantro, in jars to use fresh and have at hand

when in doubt, roast!

this fall, wow 'em with the simple and extraordinary tastes of the unadulturated process of roasting roots. it brings out the sweetness and texture that even little mouths with adore.

what i did:

pressure cooked beets, parsnips, and carrots until fork tender (follow cooking time according to pressure directions) you will have to take out carrots & parsnips before beets.

then toss in olive oil, rosemary, salt & pepper, place in single layer on cookie sheet in 475degree oven until edges brown slightly. make sure to use your nose to wait for that aromatic smell!

better butter

i challenge you:
trying "churning" your own butter at least once. rewards for your hard work?
stronger forearms. rich golden, creamy butter. buttermilk! and the street cred for having made your own.

it's easiest to simply place cream in lidded jar and... shake! after a few minutes, you will start to hear a thunk against the sides as the buttermilk separates from the butter. give a few more shakes until you see the two distinct forms. add a bit of sea salt and voilà!

*extra special? add fresh Herbs de Provence and roll into log on saran wrap. refrigerate until solid and slice into medallions to top any dish for extra 'wow' factor.

Berry Rhubarb Hand Pies

Make Pate Brisee and add fresh rosemary
Mix strawberries & raspberries with 1/4c cornstarch&flour mixture, 1tsp salt, 5tbsp sugar. Roll out dough. Cut into squares with pastry cutter, fill center with mixture, fold over and crimp with fork. Brush with egg wash and sanding sugar. Bake @ 375 until golden.

Enjoy summer's goodness!
( I actually made these to sell at our family's garage sale for buyers to snack on while perusing!)

grilled pizza

while this picture is a belated summer dish, it looked so lonely sitting in "my pictures" folder with no attention. So here's a recipe that you can still do out in the snow this winter, just bundle up at the BBQ or you can use your oven's broiler for the same effect.

• using naan or other flat bread, begin by grilling one side until slightly crispy (to prevent from getting soggy after adding toppings)
• spread a thin layer of pesto, and add sliced marinated mozzarella.
• Then top with a cornucopia of various grilled veggies. (I used red onions & tomatoes.)
• Sprinkle some sliced fresh figs, coarsely chopped basil, grilled flank steak & feta on the top-
• grill with closed top for about 4 mins or until cheese is melted.
• Before serving give a drizzle of strawberry balsamic vinegar or balsamic reduction to add a nice ZING to the overall flavor.

voila! a gourmet dinner for two in less than 30 mins. oh, and don't forget a nice bottle of Amarone or Pinot Noir from the Willamette Valley would go nicely.

Spring poached eggs

for one of my first food posts in a long time, celebrate the cusp of spring with poached eggs. i found a wonderful Mt. Townsend Creamery Camebert cheese at the grocery store, let it melt over the top and then added a sprinkling of fresh herbs that survived the winter. mmm....

click here for a great video on how-to poach eggs from Cuisine at Home