Tag Archives: Recipe

Cold Nights, Hot Toddies!

26 Nov

The holiday season is upon us. I have to say it is my favorite time of year.  The decorations, the music, gift giving and of course all the yummy food and drink.

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I am always looking for a new, tasty and interesting cocktail; this year I came across my dear friend and fellow bloggers recipe for the Ginger Citrus Hot Toddy. I love ginger and I love citrus,  so it must be good…it is not just good but really good! Kimbrough Daniels, cocktail maker and product photographer extraordinaire teamed up with Powell & Mahoney to make this age old libation that is a classic winter warm-up cocktail.

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You’ll need:

4 oz Powell & Mahoney’s Old Ballycastle Ginger Mixer

3 oz Freshly squeezed orange juice

1 oz Freshly squeezed lemon juice

1 Tbs Honey

2 oz Water

2 oz Golden Rum

2 oz Brandy

Fresh lime for squeezing and garnish

  1. Pour hot water into mugs to keep them nice and hot while you make the cocktail
  2. In a small saucepan add Powell & Mahoney’s Old Ballycastle Ginger Mixer,orange juice, lemon juice, honey and water, bring to a simmer.
  3. Add rum and brandy, stir to mix.
  4. Divide mixture of goodness into two mugs, squeeze a bit of lime into each mug.
  5. Garnish with a slice of lime and cheers to a hot drink on a cold night!

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This recipe makes two generous hot toddies. For other great cocktail recipes check out Kimbroughs blog.

Photos by Kimbrough Daniels

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Real Homemade Green Bean Casserole

20 Nov

With Thanksgiving only a few days away I thought it totally appropriate to share my recipe for homemade green bean casserole. Now it’s not that I don’t like the Campbell’s version, but I have given up processed foods and quite frankly it is much better with fresh ingredients. Some people roll their eyes when I say we’re having green bean casserole, to me it is a must have on my table for the holidays!

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Ingredients

2 Tbsp salt

1 1/2 lbs green beans, rinsed with ends trimmed

2 Tbsp butter

1 small onion, chopped

2 cloves garlic, minced

8 oz package baby bella mushrooms, chopped

1 tsp salt

1 tsp black pepper

2 Tbsp flour

1 cup vegetable broth

1 cup half and half

1/2 cup Panko bread crumbs

6 oz french fried onions

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Directions

Preheat oven to 375 degrees. Grease a 9″x 13″ baking dish and set aside.

Bring a large pot of water to a boil with the 2 Tbsp of salt. Add green beans and boil for 5 minutes. Drain the green beans in a colander and rinse with cold water. Set aside.

Melt the butter in a large skillet over medium heat. Add onion stirring occasionally until the onion begins to soften, then add garlic. Add mushrooms, salt and pepper and cook till mushrooms begin to soften.

Sprinkle in the flour and stir to combine. Add vegetable broth and stir well. Add half and half and simmer until sauce thickens, stirring occasionally, about 6 to 8 minutes.

Remove from heat and add green beans, stir until well combined. Transfer mixture to casserole dish. Top with bread crumbs and then french fried onions.

Place in oven and bake for 20 minutes until bubbly. Serve and enjoy!

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FYI…I don’t use the bread crumbs, not a fan.

Summer Fresh Veggie Pasta

27 Jun

I love pasta. I love artichokes and asparagus. If you love all of those things then you will love this dish! It is great summertime dish that is quick and easy. The freshness of the lemon and crisp summer vegetables are just delicious in the light cream sauce.

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8 ounces of your favorite pasta-cooked according to package directions

1 Tablespoon olive oil

1 14 ounce can artichoke hearts, drained and rinsed, cut in half

1 Bundle asparagus, sliced into small pieces

1 Tablespoon fresh squeezed lemon juice

1 or 2 cloves of garlic, depends on your taste for garlic

2 Tablespoons butter

2 Tablespoons flour

1 cup milk, I used 2% but you can use whatever you prefer

Salt and pepper to taste

Shaved parmesan cheese

Put olive oil in large saute pan over medium heat. Add asparagus and lemon juice, cook for about 5 minutes and then add artichoke hearts. Cook together for about another 4 minutes. Remove the vegetables to a bowl and set aside.

Add butter to pan and melt, add garlic to melted butter. Saute until garlic is fragrant. Add flour and stir, the mixture will thicken. Slowly add milk and keep stirring until the mixture becomes smooth. Add drained pasta and stir to coat. Stir in vegetables and season with salt and pepper to taste.

Serve with grated parmesan cheese, lemon slice and enjoy!

From Tarts to Tartines

26 Apr

The definition of a tartine is a “fancy French open faced sandwich topped with a rich spread”, what could be bad about that?…  And now that asparagus season is in full swing here is a very easy, very yummy asparagus tartine; the perfect hors d’oeuvre.

Tartine a la Asparagus!

Tartine a la Asparagus!

1 lb Asparagus, trimmed and cut into 2 inch pieces

2 Tbsp Olive oil

Sea Salt

Pepper

1 Loaf crusty rustic bread

1/4 Basil pesto

1 Cup ricotta cheese

2 Scallions, chopped

Heat oven to 325 degrees. In a large bowl toss the asparagus with 1 Tbsp olive oil, salt and pepper. Spread asparagus out on baking sheet and roast in oven for about 8 minutes until tender but not mushy.

In the meantime cut bread into thin slices, put on baking pan and brush with remaining olive oil. Bake for about 5 to 8 minutes until slightly crispy.

Combine pesto with ricotta cheese to create the spread. To assemble, spread the ricotta mixture on each slice of bread, top with two or three pieces of asparagus and sprinkle with sliced scallions. Arrange on a pretty platter and serve’m up!

 

Boeuf Bourguignon: A Fancy French Beef Stew

1 Feb

Here in the Northeast we are in a deep freeze and waiting on another snow storm, so what can I make that is hearty and warming? Beef stew but not just any beef stew, a French stew that is quite easy and very delicious. My husband actually said it was amazing!

Getting prepared...

Getting prepared…

Here’s what you’ll need:

Light olive oil

3 lbs Stew meat, cubed and trimmed

1 lb Carrots, peeled and cut into coins

2 Yellow onions, thinly sliced

10 Cloves of chopped garlic

1/2 Cup Cognac

2 Cups good quality dry red wine

2 1/2 to 3 Cups beef broth

2 TB tomato paste

1 tsp Dried thyme

4 TB Room temp butter

3 TB Flour

1 lb Whole, frozen pearl onions

1 lb Fresh button mushrooms, thickly sliced

3 Bay leaves

Kosher salt

Freshly ground pepper

Chopped fresh parsley

Directions:

Using paper towels, dry the beef cubes thoroughly and sprinkle with evenly with salt and pepper. Heat 2 TB olive oil in a large Dutch oven over medium heat and sear the beef cubes in a single layer, working in batches until they are browned on all sides. Do not crowd the cubes, give them room to cook properly. Set seared cubes aside.

Add carrots, onions, garlic, 1 TB kosher salt, 2 tsp black pepper to the Dutch oven and sauté for about 5 minutes until onions are browned. You may need to add more oil. Once the onions are nicely browned, add the cognac to deglaze the pan and cook another 10 minutes on medium.

Add beef back to the Dutch oven with the juices. Add wine and enough beef broth to almost cover the meat. Add tomato paste, thyme and bay leaves. Bring to a simmer, stir occasionally. Once liquid starts to simmer slightly, cover with lid and cook on low for about 1.5 to 2 hours or until meat is tender when pierced with a fork.

Now, mix the 2 TB butter with the 3 TB of flour in a small bowl, set aside. Saute mushrooms with butter just until mushrooms become soft.

Add the mushrooms, pearl onions, and the flour/butter mixture to the stew. Bring the stew to a boil then reduce to a simmer. Cover and cook for another 30 minutes. Remove bay leaves, add salt and pepper if needed.

Garnish with fresh parsley, serve with crusty French bread, egg noodles or mashed potatoes and of course a nice red wine!

The finished product with mashed potatoes! Bon Appetit!

The finished product with mashed potatoes! Bon Appetit!

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