"Ham and Eggs" Pasta with Broccolli and Goat Cheese Cream Sauce

INGREDIENTS:

• 8 oz. bow tie pasta
• 1 cup shredded or diced cooked Ham
• 2 cups blanched brocolli florets cut up in small pieces
• 2 eggs
• 1 1/2 cup sour cream
• ½ teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 ground pepper
• 1 cup grated monterey jack
• 1 cup soft goat cheese
• 3 ounce can french fried onions
• Grated Parmesan and Fresh ground pepper for garnish

Method:

1. Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
2. Bring a large pot of water to a boil and cook the pasta according to package instructions. Drain and add to a large mixing bowl.
3. Add the ham, eggs, sour cream, garlic and onion powder, cheese, brocolli, and half of the onions to the bowl and stir well to combine.
4. Pour into prepared baking dish and top with the remaining onions.
5. Cover tightly with foil and bake for 20 minutes.
6. Remove the foil and bake for 5 minutes more.
7. Serve immediately.

Lobster Noodle Bake

Sometimes I wish I had been an adult when my parents were entertaining at our house and I was just small.

The swank and sexy nature of home entertaining in the late 1960's and early 1970's is really misunderstood. All to often we relate the spiral groovy tie-dyed visual to the period. However, when one looks at fashion and design trends the images are quite different. Drawing on a variety of influences including the 20's and the jazz era the design from the 1970's was anything but hippy dippy. I mean Halston was designing amazing things and Warhol was pushing pop art into a new place in the American consciousness.

Home decor had what appears today as a sleek shiny look. Home entertaining also was changing. Casseroles and chafing dishes, fondue pots and electric table top woks were all the rage. Meals were communal and interactive or somehow a bit of show was involved like flaming brandy on Steak Dianne or Baked Alaska. It all seemed fun and I didn't get to participate that much when I was little but it seems to me that I would have liked it a lot.

So this casserole dish is an example of a the Lux life from that time period. It's a rich carb and crustacean laden treat which really resembles what would be the best Lobster Mac and Cheese you've ever ever had. The modern day equivalent of this dish today served up during the Summer in the Hamptons to much applause.

So make this with a dinner salad and channel a little 70's on a Saturday night at a fabulous dinner party.

Lobster-Noodle Bake
( serves 8 to 10 )

10 Rock lobster tails 4 oz. each frozen cooked as directed on package ( Trader Joe's carries these )
1/2 cup butter
1/4 cup flour
2 1/2 teaspoons salt
1 1/2 teaspoon paprika
1/2 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon minced onion
1 teaspoon aromatic bitters
1 dried bay leaf
4 cups milk
1 cup light cream
1/2 cup sherry
1 package (12 oz)  broad egg (country style) noodles cooked to just barely done and drained
1 cup buttered breadcrumbs (panko)
1/4 cup drained capers

Remove shells from cooked lobster tails leaving meat in one piece
Cut 5 of the tails into bite sized chunks
Melt 1/4 cup butter in a pot
Stir in flour, salt, paprika pepper, garlic, onion and bitters
Slowly whisk in the milk then the cream add bay leaf
Cook over low heat until thickened, stirring with spoon contantly.
When thick add sherry and lobster chunks, remove bay leaf
Combine noodles and sauce and pour into a round 3 Quart Baking Dish
Top with buttered bread crumbs
Bake at 375 uncovered for 30 mins until hot and bubbly
Cut remaining tails into half lengthwise
Place on top of noodle mixture and brush with remaining 1/4 cuo melted butter and sprinkle with the capers.
Return to oven for 10 mins or a bit more.
Serve after letting sit for 5 mins.

Guten Appetit!! Pork Schintzel, Munich Style Sauerkraut and Mustard Mashed Potatoes

Last year my friends and I went on a fantastic vacation to Europe. We ate our way through all kinds of countries and all kinds of cuisine. We had Italian and Seafood in Italy in Florence and Venice. We had Swiss food and German food in Switzerland and Munich. And we had Greek and Turkish and Pizza and Moderne German cuisine in Berlin. We sampled all kinds of fare in between and sweets and coffee and brandy brandy brandy. Who knew I liked that.

It was however in Munich we fell in love with the German Beer hall fare. I mean like crazy tourists we really got into it. pork knuckles and spatzel and sauerkraut and bratwurst oh my! In fact after one dinner our shared plates kinda looked like this.

But it was the Schnitzel in Berlin and the Sauerkraut from Munich that my Chef friend Lauren and I figured out how to try and replicate here at home. So here is the effort. The recipes are actually very easy and the Sauerkraut starts with your favorite quality store bought brand. The potatoes are great. All in all this is a week night dinner if you have an hour to get it all together. So give it a try and Guten Appetit!

• 1 1⁄2lbs pork tenderloin or 4 boneless Pork Chops
• 1Pound  Mushrooms sliced or quartered
• 1⁄3cup white wine
• 1 1⁄2tablespoons Lemon Juice
• 1 -2tablespoon olive oil
• 2tablespoons butter 
• 1⁄2cup flour
• 1⁄2teaspoon onion salt and garlic powder and paprika each

1. Directions
2. 1. Slice the pork tenderloin into ½ inch slices on a diagonal.
3. 2. Pound thin between plastic wrap with a meat mallet.
4. 3. Sift together the flour and onion salt garlic powder and paprika .
5. 4. Lightly dredge the pork and shake off any excess flour.
6. 5. In a large skillet, heat the olive oil over medium heat.
7. 6. Cook the pork 2-3 minutes on each side or until golden and transfer to a warm plate. Then saute the mushrooms hold on the side
8. 7. Wipe out skillet.
9. 8. Heat a tablespoon of butter in skillet.
10. 9. Add the capers, white wine and lemon juice.
11. 10. Allow to reduce just a little before adding the final tablespoon of butter.
12. 11. Mix slowly to incorporate and remove immediately from the heat.
13. 12. Place pork and Mushrooms in skillet to reheat when warm plate the pork then spoon the mushrooms and sauce over the pork and serve. Garnish with chopped parsley if desired for color.

Sauerkraut

1 large jar sauerkraut - drained
1/2 stick butter
1 tablespoon caraway seeds
1/2 cup chopped parsley
1/4 cup chicken or beef stock

Saute the onion in the garlic
Drain and add sauerkraut to the pot
add caraway and parsley
Cook on low for an hour.

Mustard Mashed Potatoes

3 lbs cubed and peeled yukon gold potatoes
1 stick butter
3 tablespoons Yellow or brown Mustard
1/2 cup cream warmed
1/4 cup chopped chives
Salt and Pepper to taste

Boil potatoes then drain add butter and cream and mustard and mash
Stir in chives season with salt and pepper and serve

Pastrami Smoked Salmon Deviled Eggs

Deviled Eggs are high on every one's list these days. Caterers, Restaurants, Gastro Pubs and bar menus are all featuring these retro tasty throwbacks to the 1950's and 60's cocktail parties.

I personally love them. They are like all the things I love to eat in one package. They immediately remind me of being 5 or 6 years old again and eating deviled eggs at a church function or at my house when company would come over. I loved them then and I love them now.

For Christmas entertaining this year I made these deviled eggs. They could not have been easier. And they could not have been more delicious. Ina Garten (The Barefoot Contessa) first introduced smoked salmon deviled eggs to me.

But a few years ago when I was introduced to pastrami smoked salmon ( ie. Salmon cured with the spices from Pastrami curing and then smoked) by my friend Fred I thought what madness is this! It's truly beyond delicious.

So I saw it at the local supermarket over Christmas and thought lets use this to make deviled eggs. And wow are they good. So if you want to try something new for your next party, brunch or even just a family dinner or picnic. Try these. You won't be sorry! Yum Ya'll  

The Ultimate Pastrami Smoked Salmon Deviled Eggs 

8 eggs hard boiled and peeled
1 heaping spoonful Dukes mayonnaise
4 heaping spoonfuls of chive and onion cream cheese in a small tub
1 teaspoon Dijon mustard
1/4 teaspoon dried onion powder
1/4 teaspoon garlic powder
1/4 teaspoon curry powder
6 Tablespoons finely minced pastrami smoked salmon ( or other if using)
16 small slices of salmon for garnish
4 Tablespoons chives chopped finely ( a few cut into batons and reserved for garnish)
salt and pepper to taste

Cut the eggs in half. Scoop out the yokes into a bowl you'll have 16 halves
Mix with the other ingredients except salmon
Mash until a smooth paste forms
Add the salmon and mix into the egg mixture
Place the filling in a plastic bag refrigerate for about an hour.
Cut a corner off the bag
Fill the whites
Place a sliver of the salmon on the top to garnish
Garnish further with chive batons

Steak House Quesadillas - Mexican American at it's Finest

Nachos are some of my favorite things to eat and Quesadillas are a close second. So I had a bunch of stuff leftover from a few dinner nights and some friends were coming over to watch some movie on TV. and I said I'll make us dinner. Well I looked through the fridge and came up with left over flank steak, creamed spinach, shredded cheddar Salsa, Sour cream and shredded cheddar cheese, chopped onions and chives and large flour tortillas. In the cupboard I found refried beans and  Japanese fried onions you know the ones they put on Ramen. I knew I had the makings of Steak House Nachos!

These could not be simpler. Take the Sour cream and add a few dashes of hot sauce. Then you simply mix the beans ad some salsa. You heat that then take it off the heat. Also heat the creamed spinach and also let cool a bit.

Then take one tortilla at a time and start building. First you spread a little bean mixture then you spread a little spinach you add the other ingredients and fold the thing over into a flat taco. Then you cook it in a little vegetable oil till hot and melted. Let it sit a bit so it doesn't all slide out of the tortilla when you are cutting it. When cooled a bit cut it into sections. Place the sections on a baking sheet then repeat till you've used up all your ingredients. Reheat when ready to serve.

Garnish with the sour cream and the crispy onions and chopped chives. Eat!

Piri Piri Chicken - Portuguese Chicken with a Spinach Sauce and Roasted Tomaotes

Piri Piri Chicken is a Portuguese Preparation for chicken that is mostly grilled out over a hot charcoal grill and is traditionally served with roasted potatoes. I first became familiar with this dish from a show I was watching on HBO in which one of the characters opens a restaurant in San Francisco and served Piri Piri Chicken from a recipe his father had used when was a boy and his dad had had a small take away shop.

This past week when contemplating what to do with a whole roaster I had purchased and needed to use I decided to try and use this bottle of piri piri Sauce made by Wildly Co. that was a Chritmas gift from a friend. So I researched a recipe and found one on Epicurious.com. I decided to adapt it to a roasted version of this bird and boy was I glad I did. I may never go back to the old way I made Roasted Chicken. Well that's till I decide I want to try something else!

I marinated the whole bird for a day and half then roasted it basting the bird with a glaze of more sauce and butter till the bird was a lovely color and the flavor was amazing when we tried it. So here's a little recipe for you. One thing to note the Piri Piri Chile Sauce you can buy is very hot. Even the medium version has quite a bit of heat so that's something to consider when buying the sauce. Enjoy!!
Piri Piri Roasted Whole Chicken with Spinach Sauce and Roasted tomatoes

Ingredients:

For Marinade

1/2 cup lemon juice
1 cup olive oil
1 cup piri piri chile sauce
4 cloves of garlic chopped
1/2 cup chopped Cilantro
1 teaspoon salt
1 teaspoon pepper
Couple of dashes of hot sauce if you want it hotter than your Piri Piri Sauce

Mix together and rub all over chicken inside and out and place the chicken in a marinating bag and leave in the fridge overnight turning every few hours.

Glaze

1/2 cup melted butter
1 1/2 cup piri piri chile sauce
1/4 cup chili sauce (Heinz style)
Dash or two of hot sauce (Tabasco or your favorite)
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

Mix in a pot on stove then let cool it should be thick to stick to the bird

Preheat Oven to 450 degrees

Remove chicken from the fridge and let sit out for about an hour
Remove form the marinade and discard marinade
Place chicken in a roasting pan or large skillet
Slather with some of the glaze
Roast for 50 mins till done
About 30 mins into the roast slather with more glaze till the 50 mins are up
Slather the chicken with remaining glaze and shut oven door and let sit for 10 mins
Remove from the oven and serve right way

For Spinach sauce

2 lbs. Frozen spinach (not chopped)
Thaw and squeeze out water
In a pot bring 1 cup of whole milk to a boil and then add 2 teaspoons garlic powder and 1/2 teaspoon salt and 1/2 teaspoon pepper
Add 1 cup cream cheese at room temperature stir until melted and combined with the milk
Add the spinach and let simmer in the sauce for about 20 mins
Taste for seasoning and add salt if needed

Roasted Tomatoes

Place Roma Tomatoes into the oven topped with a little olive oil salt and pepper with the chicken when you put it in. Bake until done and juicy about 20-25 mins
Remove and cool

Serve it up in the skillet if you want as shown or you can put it on platters and bowls and serve to pass about the table. Enjoy Ya'll

"Farratto" Ancient Roman Grains with BCT Toppings

Farro the grain of ancient Rome, the wheat of the Caesars. It been around and used in Italy forever. It's delicious and earthy and hearty and very tasty. And it can be prepared a variety of ways. I mean you can just boil it and then mix in whatever you would like. And there is a very popular recipe move happening in the food media in the last 5 years that uses Farro in the place of rice in making risotto. And why not it's delicious. Farrotto the non rice risotto.

Here I've taken a recipe from Nigella Lawson for mushroom farrotto and added a topping of fresh tomato, Cauliflower Brussels Sprouts as well as browned mushrooms and bacon. This recipe was inspired by a photo and post made by a chef I know from Facebook. So here is my wintry dish with a bit of fresh that makes this dish a great year round food you can make for your family and friends.

Here it is:

Vegetable Farrotto

• 1/2 cup dried porcini
• 1/2 cup recently boiled water
• 1/4 cup olive oil
• 1 large leek (washed and trimmed), halved lengthwise and thinly sliced
• 2 3/4 cups pearled farro (perlato)
• 1/4 cup Marsala
• 5 cups broth, vegetable, chicken, or porcini
• 8 ounces crimini mushrooms
• sliced leaves from a few sprigs of fresh thyme or 1/2 teaspoon dried thyme
• 1 clove garlic, peeled
• 1/4 cup ricotta
• 1/4 cup grated Parmesan
• 2 cups red and yellow grape tomatoes halved
• 1 cup blanched small cauliflower florets also halved
• 4 brussels sprouts blanched and sliced thin
• 1 pint mushrooms sliced and browned fat drained
• 1/4 cup chopped crisped browned bacon and cooled fat drained.  
• 3 tablespoons chopped fresh parsley, to serve

Preparation

1. Cover the dried porcini with 1/2 cup of recently boiled water, then fill the kettle and put it on the heat again if you are making up the broth with concentrate, cube, or powder. In a wide, heavy saucepan (that comes with a lid) add 2 tablespoons of the oil and the fine jade tangle of leek, and cook, stirring frequently, for about 5 minutes or until the leeks are softened.

2. Drain the porcini, reserving the soaking liquid, then chop them and add them to the pan. Stir well, then add the farro and turn it gently but thoroughly in the pan. Tip in the Marsala and porcini-soaking water and let it bubble up.

3. Make up the broth as wished and add this to the farro pan, stir, bring to a boil, and then clamp on a lid, turn down the heat, and let it cook at a simmer for 30 minutes, until the farro is cooked and all the liquid absorbed.

4. Mix all your vegetables for your toppings except for the cooked mushrooms and bacon then right before serving mix quickly and then season with a bit of salt

5. While the farro is cooking, warm the remaining 2 tablespoons oil in a medium-sized frying pan and cook the sliced crimini mushrooms for about 5 minutes or until they begin to soften (they will first seem alarmingly dry) at which point add the thyme, grate in (or mince and add) the garlic, and cook for a further 5 minutes or until the mushrooms are juicy and soft. Remove from the heat if there is still time on the clock for the farro. Once the farro is cooked, take it off the heat, too, and add the cooked mushrooms. Stir in the ricotta and Parmesan (they will melt in the heat of the farro) until the farro is creamy, then top with the vegetable topping and then sprinkle with parsley and serve.

Lamb Shanks with Gremolata Winter Food with Pan Roasted Brussel Sprouts

Lamb Shanks are a delicacy which is often forgotten about by home cooks. Not as common as other stewing meat options they are not to be missed. They were my choice this year for Christmas dinner replacing the rib roast we normally have and everyone agreed it was a good idea!

They need some time and attention and are not a really super meaty but they are very tasty and make a stunning visual impact on the table. In this recipe I paired them with simply pan fried or roasted Brussel sprouts.  Simply place the brussel sprouts cut in half and seasoning with salt pepper and garlic powder, face down in a oiled frying pan. Cook over med heat till browned and caramelized. They will still have a little crunch.

The lamb shanks are stewed then the sauce is reduced and thickened. The shanks are placed back in the pot and when ready to serve a parsley and lemon zest gremolata is sprinkled over the shanks giving some citrus and herbal freshness to the dish and cutting the rich sauce.

Make these while the weather still makes you crave some rich comforting food to fill your belly and warm up your spirits.

Lamb Shanks with Gremolata

4 to 6 shanks from your butcher
1 cup each of finely chopped onion, celery and carrots
1 cup red wine
3-4 cups of beef broth just till the shanks are almost completly covered
1 Tablespoon chopped rosemary
1 Tablespoon chopped sage leaves
1 teaspoon salt
1/2
10 cloves garlic whole
2 bay leaves
1 small can tomato paste
3 Tablespoons of flour
Zest of one lemon
3/4 cup coarsely chopped parley leaves
Sea Salt

Method:

Place some oil in a large heavy bottomed stew pot and bring the temperature up. Salt and pepper the shanks well and then brown all over in the oil. You might have to do this in batches.

Remove from the pot and add a bit more oil and then the vegetables. Cook them stirring constantly till soft but not browned. With the flat of your knife smash the garlic till it cracks open then add whole chunks into the pot. Cook for about 2 or 3 mins. or until the garlic blooms. Add the spices and herbs and stir a minute or so.

Add the wine and the tomato paste and stir is up till the tomato paste is disolved. Now add the shanks back to the pot and nestle in the vegetables,  then add the stock just till it almost completely covers the meat.

Cook over medium heat at a slow simmer for about 1 and half to 2 hours. When the meat is tender remove from the sauce carefully. Fish out the bay leaves and then bring to a boil till reduced by a third. Combine the flour and remaining stock or some water in a small bowl and stir till smooth. Slowly stir into the sauce. Continue to cook until the sauce has thickened. Place the meat back in the pot and gently rewarm the meat till ready to serve. Place on a platter or on plates and sprinkle with the parsley and lemon rind and then season with sea salt.

  

The California Dreaming Salad - Holiday Eats redone at home

I read someone recently write that they could not seem to eat a salad that did not have as many calories and as much fat as a Cheeseburger and thus salads were never really a healthy alternative for them. This seems to be my burden as well. Try as I might I have to make things taste good or I just don't like them.

Now that's not to say I haven't eaten my fair share of awfully healthy meals when trying to improve my diet or lose weight in the past. But I have come to a place in my life where life itself seems a little more fleeting in the wake of my brothers illness and all. In fact, right before this happened to him, we were having a discussion about how one really needs to enjoy one's time here. Because let's face it, we never know when we will no longer have the chance to enjoy life and the ones we love.

As such and in that vein I offer up to you a recipe to remake maybe my favorite restaurant entree salad of all time. I mean, I love a Brown Derby Cobb Salad, and to say that the Hillstone Thai Steak and Noodle Salad would not also find itself at the top of that list would be silly (See Food and Wine Magazine article online for the restaurant's own recipe printed up in an article celebrating my favorite restaurant chain and favorite go to eatery in NYC.)

But the California Dreaming Salad stands on it's own as a miracle in modern American restaurant recipes. It's beautiful and it's served with a freshly baked croissant slathered with honey butter. It's dressed with a hot sweet and sour bacon dressing and topped with everything an old fashioned chef's salad should be. It is an a word perfection. Doubt it? Visit any California Dreaming restaurant and try this salad and write me back it it isn't De#uckingliscious! Sorry about the swearing but I am that passionate about this salad.

Of course you don't have to travel from where ever you are to make this salad because I am about to give you the golden ticket to make this on your own. Now I've done my research and I have supposedly gotten all the scoop on the ingredients. If I'm wrong please let me know but don't write nasty things about my research and how I don't know what I'm talking about. Just make the salad and then shut your mouth cause, it's that good! Try this and be the hero. Feed your loved ones and friends some salad tonight. You can feel "kinda" good about it. But they will just love it. I promise.

The California Dreaming Salad- A T&T Home Version
(makes 4 servings of entree sized salads)

1/2 head of iceberg lettuce shredded
1/2 head of Romaine chopped
1/2 small red onion finely diced
3 eggs boiled and finely chopped
12 oz. of Armour 1877 Ham cubed and then chopped in the food processor to shred
12 oz Smithfield Smoked Turkey chopped into thin thin strips
8 oz of Armour Smoked Bacon cooked crisp and finely chopped (Grease held in a dish)
2 Medium tomatoes seeded and diced
6 oz of finely shredded cheddar cheese

Frozen Croissants baked and slathered with honey butter.

Hot Bacon Dressing (This is the good stuff, but it's not necessarily good for you...but eh..life's short)

1/2 cup warmed bacon drippings
1 large or two small shallots very finely minced
3/4 cup salad oil
1/4 cup red wine vinegar
3 tablespoons Dijon or brown mustard
1 tablespoon mayo
1 tablespoon sugar
2 tablespoon honey
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper

Mix everything really well except the bacon drippings
The right before serving mix together and dress salads

To make the salad

Dress greens with dressing till wet. Portion out to into 4 bowls.  (Put extra dressing in a bowl on the side)

Layer on the toppings artistically starting with the cheese or mix and mound on the top leaving a few pieces to use as garnish, like tomato pieces and ham and maybe some egg.

Serve this salad with the croissants. Enjoy!!

Please feel free to comment I'd love to hear from you.

Holiday Fondue, it's a Retro-Family thing

Fondue, it's a very Winter Holiday, Ski Lodge, Group Meal kinda thing. I think when we think of fondue generally nowadays it's got a sort of "Retro" feel to it. 

It's a dish I first really experienced at the homes of family friends while growing up. It was one of those dishes that people would make for open house parties in the 70's and 80's when large groups of friends from work or the neighborhood would pass by for a drink, a nosh, and a chat.  Fondue was simple because it could be prepared and then placed in a big fondue pot or crock pot and left warming for guests to help themselves. As a kid I loved it because it was unlimited melted cheese goodness on crusty bread cubes. I mean what's better?

My first experience with real Swiss Fondue as an adult came through the invitation to dinner at a Swiss family's house in the town where I was working. The wonderful thing about Fondue in Switzerland is has none of the intimate romantic notions that surround it here in the US. Somehow,  here in the states fondue and fondue restaurants created the cache for Fondue as a "lovers mealtime". It was proffered in restaurants and nightclubs as  a sexy way for two people to share a meal. 

Not so in the land where cheese was born. It is a communal meal meant for simply for sharing and creating yummy convivial times with family and friends. The rules traditionally are simple, if the lady drops the bread in she had to wash the pot which she used to prepared the fondue, if the gentleman drops the bread in he has to wash the pot and kiss the lady! Kinda fun and I guess somewhat romantic but when it's a family around the table it's just fun good eats and if Mama doesn't have to do dishes and gets a kiss out of it so much the better.

So Fondue, is according to Wikipedia a Swiss, French, and Italian dish of melted cheese served in a communal pot (caquelon) over a portable stove (réchaud), and eaten by dipping long-stemmed forks with bread into the cheese. It was promoted as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s but its origins stem from an area that covers Switzerland, France (Rhone Alps) and Italy (Piedmont and Aosta valley).

Since the 1950s, the name "fondue" has been generalized to other dishes in which a food is dipped into a communal pot of hot liquid: chocolate fondue, in which pieces of fruit are dipped into a melted chocolate mixture, and fondue bourguignonne, in which pieces of meat are cooked in hot oil.

Konrad Egli of the Chalet Swiss Restaurant is credited with introducing it as a mainstay in New York in the 1950's. He also is credited with the introduction of beef Fondue at Chalet Swiss and the  invention of chocolate Fondue which made it's appearance in the 1960's. 

Throughout the 50's 60's and 70's home cooks entertained with Fondue pots and other cookware that could make them the champions of table side cooking for their dining guests. Such meals like the famous "Steak Diane" made the guests feel like they were part of the "action" and certainly Fondue was one of those meals. 

So here is a simple Swiss recipe I have from my host family in Switzerland I have carried around all these years. As you entertain this holiday season think about Fondue as a wonderful way to share a meal with friends and loved ones. 

Easy and Authentic Swiss Fondue (serves 2 to 4)

• 3/4 cup dry white wine
• 1 clove garlic 
• 1 tablespoon fresh lemon juice 
• 1 1/2 cups (6 ounces) shredded Emmentaler cheese
• 1 cup (4 ounces) Gruyère cheese
• 4 triangles double cream (laughing cow) cheese
• 1/8 teaspoon freshly ground black pepper 
• 1/8 teaspoon freshly ground nutmeg
• 2 teaspoons cornstarch
• 1 tablespoon cherry brandy (Kirsch)
• Cubed French bread, ham and vegetables 

Method:

1. Rub garlic clove into the inside of the fondue pot. Bring wine and lemon juice to a low boil in a heavy saucepan; add cheeses, pepper, and nutmeg. Reduce heat to medium-low, and cook, stirring constantly, 5 to 7 minutes or until cheese melts.
2. Whisk together cornstarch and cherry brandy. Stir mixture into cheese; cook, stirring constantly, 3 minutes or until thickened. Transfer to a fondue pot, and keep warm. Serve with cubed bread, cubed ham, raw mushrooms, broccoli, cauliflower, carrots, and steamed brussel sprout halves.
3. Enjoy Ya'll!!

Christmas, 2016 and Keeping the Faith

2016 has been a hard year for the Hedden Family. We have a a long year of recognizing how fragile we are as humans. A seeing of how dependent we really are on our faith in God's providence and power. Oh, and how wonderful it is to love and be loved unconditionally. But also how hard that is to make manifest in one's world or sometimes to live up to that ideal and very sweet thought in real life.

Some of you who follow this may know that in May my brother Christopher had a brain aneurysm which resulted in his being in a coma fro 10 weeks. We had almost given up hope of his waking up when he finally came out of the coma. It was somewhat of a medical miracle that he had survived.

What has followed is a long and arduous journey for my family. My mother, myself, and of course my brother. The real heroine in all of this has been my sister in law, Jenny. She has proven to be the most amazing care giver and a stauncher support for my brother than he could ever have wanted or needed. Being married for 25 years and having a great marriage, relationship and love may have been a platform for this but her love and devotion and strength has proven to be beyond what one should expect or ever be asked to do. But sometimes that is life. It just asks a lot of you. I continue to be inspired by her.

Faith is a funny thing. Sometimes you don't know how much you have until it's tested. Sometimes you lose it. Sometimes you find it when you least expect it. I can say that I have experienced each of these relationships with faith during the last 8 months. But one thing has remained and that is that I have found faith to be a necessity during this time. Faith is not always just in God. It's the faith you have in people, the doctors, your family members, your friends and even yourself. Faith is finding the vision and strength to go on even when you don't think you can. It's that part of ourselves which somehow exceeds what we see as our limits. It is the thing that we hope for and that drives us on. it's the thing we hope to find when we can't see a way forward any more.

I have only been a supportive bystander to the horror show that has consumed my brother and my sister in law's lives. As such I have tried to go and support them in person. Weakly giving time and attention to my brother while he was in was in the hospital and trying to support Jenny with dinners out and time spent holding her hand while my brother lay unconscious. Trips that were no pleasure, but hopefully helpful, to the west coast but were the only way I could give my brother any support. I went gladly but still found that being so far away proved to be very hard in helping my sister in law with any of the day to day needs she had while tending to my brother.

My mother also needed tending to. And so that brings me to Christmas. In July after helping her to travel out to California, staying with her, and driving her around for the 10 days she was visiting out there, I felt like she was drowning in the pool of helplessness she was feeling. I cannot imagine the feelings a mother must have seeing a child go through the health issues my brother has been facing. She is a tough person but this was almost too much to bear. So as the holidays approached we discussed what I should do. The thought of going out to again a 4th time to California seemed like it was on the table until I realized that my mother really needed some love and attention. So I decided that the holidays would be for her. And my journey there which, while lovely, had seemed to become routine in the past years, now seemed both important and needed.

So I have come home for the holidays and am spending time with my mother. I am making food to bring some joy and pleasure and conversation to bring some laughter and cheer to this house which has known too many tears in the past year. I plan on sharing some of these dishes with you all over the next two weeks so stay tuned.

May you all find faith and peace along the roads you travel. And may you find ways to make food and conversations with people who are important to you or those you encounter who need some love in a world that this year has known too many tears for all sorts of reasons. I wish you all Merry Christmas and a Happy New Year. Peace.

Cheese and Relish Tray- An Easy How To for Your Holiday Entertaining

So you're having friends over. And I have to say I am always surprised how many people are not sure how to put things together to make cocktail hour simple and tasty. and sexy.

SO I'm offering up this quick cheese and meat and pickle board to help you offer your guests a tasty and simple and good looking board.

So here's what you need for 2 to 4 ppl.

1/4 to 1/2 wheel of soft french style cheese like a brie but there are more interesting and funky one's just ask your local cheese monger.

1 big dollop of a soft sharp or herby flavored cheese spread. Like wine cheese or horseradish or Boursin Cheese normally found in the cheese selection in your grocery store.

10 to 15 pickles can be any like you have or like here I used cornichon or little french ones but you can use sweet and sour or bread and butter pickles whatever is your favorite. I would suggest a sour pickle because it plays against the creamy and fatty flavors of the cheese and meats.

Smoked ham, speck, salami folded on the board or artfully shingled or arranged. Be sure to have serval kinds so people can taste different things with each one.

Mustard. Well Dijon is a winner here but some German or Swedish types are also nice. Just be sure like the pickles you avoid sweet mustard. Unless that's your thing. Again there are no rules just what you like.

Bread or crackers. Again whatever you like. There are no rules. Here I have butter crackers which I adore. But baguette or water crackers are also great.

A few other things like are weird but good could be thin rounds of sliced red onion or try rounds of cucumber instead of crackers of bread.

To set it all up you want to create some drama by dropping your big dallop of mustard on your board and then dragging your spoon through it artfully to create a nice swirl. Suggestive of the paint on a painters pallete.

Next cut you cheese and stack and fold and crimp you meats into a nice arrangement. Mound the soft cheese in the center and garnish the board with the pickles. \

Place out with a knife and paper cocktail napkins and maybe some plates and you are good to go.

So I hope if you are looking to make your cheese board look beautiful this helps this season. Enjoy. And Happy Holidays from Taste and Tales!!

California Dreaming on Such a Winter's Day - San Diego Chilliquiles For Breakfast

Ok lets face it making breakfast for the family during the holidays is not always an easy thing. I mean it's early, it's cold, it's your holiday too! But none the less those of us who are the designated breakfast makers know that we have to come up with tasty filling fun food that will delight and uplift and celebrate the spirit of the holiday season for those we love.

Traditionally my family like most have gone a true American direction embracing the traditions of those who went before us and making up mounds of pancakes, waffles, frittatas, hash brown casseroles or sweet breads baking fresh and served up warm and sugar ridden. They take work, prep, overnight rising, setting up and while all good are often a lot of work.

So this year I offer up an alternative to that whole all American breakfast effort. I discovered a dish while in San Diego this past Summer visiting my friends Tom and George that was so tasty and easy that I've decided to make them into a holiday season breakfast. Maybe not for the big day. That's still the domain of Monkey bread and Truffled Scrambled eggs and bacon, but for any of the other days when we are having people over for brunch or breakfast these will be on standby. What is this dish? Well if you read the title you know it's Chilliquiles!

SO for those of yo who don't know chilliquiles are really a breakfast scramble of fried tortillas and eggs, cheese and other Mexican ingredients. It's basically a big mess of good stuff served up hot and delicious. And what's the best part my version of them (which is far from authentic) is SO easy. And they have a mild flavor and are not offensive to people who don't like spice.

Basically you start with some basics then go holiday fridge diving and add whatever you have that make sense. Like gouda cheese, well not maybe Mexican but hey this is a melting pot dish throw it in. Last nights horseradish sauce, hm....not so much. So you get the idea.

So here's the recipe and I hope that this will help you with that holiday breakfast preparation for your crew. It can be expanded for more than the 6 the recipe feeds. Just add in more of everything and get a really big pan! Or make two batches, yeah maybe that's better. Happy holidays everybody.

Easy Chilliquiles

1 Bag Tostitos Brand Scoops Dipper chips
10 eggs
2 teaspoons chilli powder
1 teaspoon garlic powder
salt and pepper to taste
1/2 cup sour cream
3/4 cup cheddar cheese 1 /2 cups if only using cheddar
1 medium onion diced
3 medium tomatoes diced
1 8oz jar salsa from the store ( I like Chi chi's brand...don't laugh) Medium heat
4 green onion diced
3/4 cups extra cheese like gouda, brie, swiss, even cream cheese anything mild and not strong
2 tablespoons sliced pickled jalapeno peppers from the jar ( optional ) as garnish
hot sauce
1/4 cup cooking oil like safflower or corn

Method:

Beat eggs with the spices and sour cream till creamy and combined
Add oil to a very large Saute pan with high sides
Add onions and tomatoes and cook till almost soft
Add 3/4 Chips and stir coating with the onion mixture and oil
Cook till well coated and starting to soften
Add 1/2 of the Salsa and combine
Stir in cheeses and let start to melt
Stir in Egg mixture stir the pot calmly so as to not smash the chips but constantly till the egg is just soft cooked and the cheese are melted into the egg
 (this may seem strange not to cook the eggs hard but please don't because they will form a sauce sort of like a hollandaise. The eggs will continue to cook in the hot chip mixture)
Fill 6 large wide bowls with the rest of the chips and salsa divided between the bowls
Serve into individual bowls over the chips and salsa in each bowl immediately, and top with a few really good shakes of hot sauce (unless you have eaters who would rather add their own)
Garnish with the chopped green onion and jalapenos ( if using)
Enjoy right away while hot

Leftover Turkey Enchiladas - Thanksgiving Gone South of the Border

So last night two friends came over and brought with them the fixings for Margaritas! So I accommodated them by making my Guacamole and some Turkey Red Sauce Enchiladas. They were very happy and we all found it a fair trade!

Now some people have looked at my winter white enchilada post http://cookforrestcook.blogspot.com/2011/12/winter.html and have let me know that they think they are really good. In fact I have had at least two people I know of make them and with great success. That recipe came originally from a boy in the cast of one of the shows I did in Wisconsin. It was when I discovered that American casserole style enchiladas are really what I love.

Now enchiladas fall into 3 categories and people fall into three camps about them. First camp is red or green. In other words is your sauce base red or green chilli?  The second camp is corn or flour or what type of tortillas do you use. The last is do you include dairy additions beyond the shredded cheese or none at all. Now I have made and had all of these different types. I tend to go for a red enchilda with maybe a suiza or "swiss" style when I eat out at a restaurant. Mostly thats because I find that alot of enchiladas in restaurants are too dry and the "swiss" or "Suiza" element helps with that. Oh, "Suiza" means that there is a sour cream sauce in addition to the red sauce base.

So my enchilada making experience began in the kitchen of our house in Reston, Virginia when my father's job took us north for a few years. Old El Paso had just come out in the grocery stores in force nationally and my Mom decided to give making Mexican at home a try. We often ate in the kitchen around the breakfast table on Friday nights. It was a family fun night where the foods were likely to be some form of ethnic food ( our attempt at branching out) and the conversation ran the gamut of whatever was happening in our worlds.

Since money was tight sometimes growing up ( navy Family) my Mother and Grandmother would find foods that would be entertaining as well as tasty and filling. My brother and I had taken quite a liking to mexican foods and they began looking at ways to make them at home. We started with tacos and continued with tostadas and burritos but the real challenge was to make really good enchiladas at home. We would buy a lot of cans of enchilada sauce and refried beans and start our meal from there. Mostly these were beef or chicken dishes sauced and cheesy  and while they were really good they mostly provided a lot of fun in both the making and the eating departments.

As my culinary horizons widened over time I became aware that while ground beef and chicken was fun, there were other even dare I say, other options, that could satisfy even the most hard core beefy meaty cheesy savory seeker! So I developed a recipe for enchiladas that brought in major savory action but left out the beef. Believe me these are so "meaty" the way they come out you won't miss the beef.


Turkey Enchiladas in a Red Sauce Swiss Style

Ingredients:

2 cups chopped turkey meat (leftovers)
1 package Flour Tortillas ( 16 count)
1 medium onion
2 cups sour cream ( extra for garnish)
2 cup yellow cheddar cheese grated
1/2 tablespoon garlic powder
1 tablespoon cumin powder
1 tablespoon chili powder
1 teaspoon Kosher salt
2 teaspoons black pepper
1/4 cup salsa
1 tablespoon diced pickled jalapeno peppers (optional)
2 cans red enchilada sauce
1 small can sliced black California olives
1 small bunch sliced scallions ( 1/2 reserved for garnish)
1 small tomato diced
1 head of iceberg lettuce finely shredded


Method:

In a bowl mix together 1 cup cheese, 1/2 cup sour cream with turkey, spices salsa, peppers, and 1/2 can red sauce

Pour 1/2 can of the red sauce into the bottom of a baking dish spread out

Warm the Tortillas in a microwave to make them bendable

Fill each with 2 to 3 tablespoons of the mix till full but still rollable

Place them tightly into the baking dish in a row the last two may have to be tucked on the side

Pour the remaining sauce over the top and let fill in the pan

Spread 1 cup sour cream over the top

Top with cheddar, 1/2 of the black olives and some scallions

Bake in a 350 degree oven for 30 to 40 mins till top is starting to brown nicely.

Serve on a plate and garnish with lettuce tomato black olives and scallions. Place sour cream in a squeeze bottle and pipe all over the dish. Enjoy!