tag:blogger.com,1999:blog-52813004048963773192024-03-04T20:34:50.916-08:00Letters on Food n Love from a Former Flower ChildA Former Flower Childhttp://www.blogger.com/profile/16834101875287138643noreply@blogger.comBlogger49125tag:blogger.com,1999:blog-5281300404896377319.post-26484867153406626832020-06-15T22:11:00.000-07:002020-06-15T22:11:10.262-07:00French Spinach and Thyme Quiche<div class="separator" style="clear: both; text-align: center;">
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I have such happy memories of visiting my daughters Brittany, Courtney, and Ashley in Santa Cruz, San Francisco, Berkeley, and Santa Barbara through their college years and afterwards. It was fun to see their dorm rooms, college campuses, their eventual apartments in cute neighborhoods, the restaurants and cafes they frequented, and parks they hung out at. In San Francisco in the Mission District, we visited a very popular bakery called Tartine. The owners, Chad and Elizabeth Prueitt Robertson, apprenticed at the Boulangerie Artisanal de Maures bakery in the Var region of France. There usually is a long line of people waiting to get into this little, quaint place with it's glass cases of delicious looking temptations. I think I remember sharing a scrumptious piece of coconut cake outside at a petite table with Ashley !<br />
I simply had to buy their cookbook called Tartine, to see what other lovely things there were to make ! My favorite dish so far is their quiche, a sublimely creamy delight ! It has no cheese which I think helps to add to it's silkiness, but it calls for creme fraiche. I have always made a filo dough crust instead of a flaky tart dough crust that Chad and Elizabeth make, and I usually add small spinach leaves to the batter. You could add mushrooms, roasted bell peppers, asparagus, or whatever other vegetable you like. I also doubled the amount of thyme, or you could triple it . Be creative !<br />
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Ingredients<br />
<br />
1 Package of Filo Dough<br />
1 cube butter, melted (You may have butter left over.)<br />
5 eggs<br />
3 Tbsp All-purpose flour<br />
1 cup Creme fraiche<br />
1 cup whole milk<br />
1 tsp salt<br />
1/2 tsp Black pepper, freshly ground<br />
2-3 Tbsp Fresh thyme, finely chopped (I increased the amount.)<br />
<br />
Procedure<br />
<br />
Get out a pie or quiche dish. Melt the cube of butter in a little saucepan. Butter the sides and bottom of the quiche dish, Open up the package of filo dough sheets and open out flat 1/4- 1/3 of them on a baking sheet. With a pastry brush, brush the butter on the top filo sheet. Press the filo sheet to the bottom and sides of the quiche dish. Fold the sides down that are too tall and press them against the sides of the dish. Butter as many filo sheets as you want to make a 1/4 inch crust.<br />
Preheat your oven to 375 degrees. Place one egg and the flour in the bowl of a stand mixer or in a large mixing bowl and mix at high speed or by hand with a whisk until smooth. Mix or whisk in the remaining 4 eggs until blended. In a medium bowl, whisk the creme fraiche until it is perfectly and then whisk in the milk. Pour the egg mixture through a fine mesh sieve held over the milk mixture. Whisk in the salt, pepper, and thyme. (You can prepare the custard up to 4 days in advance before baking; cover or refrigerate. The flour, thyme, and pepper will settle to the bottom of the storage container and can stick to it, so whisk well before using.)<br />
Pour the egg mixture into the crust. Place into the oven and bake for 10 minutes. Reduce the oven temperature to 325 degrees F and bake until the filling is just set, about 30 minutes longer or more. The center of the quiche should feel slightly firm, rather than liquidly, when touched. Let it cool on a wire rack for at least 20 minutes to allow the custard to set up, so that it will slice neatly. It can be served warm or at room temperature. To serve a fully cooled quiche warm, cover it with an aluminum foil and reheat in a 325 degree F for about 15 minutes. I served this quiche at intimate bridal brunches for my daughters Brittany and Ashley when they were engaged !<br />
May God bless you and may you be blessed with happy times around the table with friends, family, delicious food, interesting conversations, and lots of laughter !!<br />
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A Former Flower Childhttp://www.blogger.com/profile/16834101875287138643noreply@blogger.com0tag:blogger.com,1999:blog-5281300404896377319.post-48798235885254738322020-04-28T21:35:00.000-07:002020-04-28T21:39:07.309-07:00Aunt Nina's Banana Bread Cupcakes !<div class="separator" style="clear: both; text-align: center;">
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Hello friends ! Do you have happy memories of yummy foods cooked by one of your parents, a grandmother, grandfather, an aunt, or an uncle ? I can remember how happy I was when my mother would make lasagna for our annual Fourth of July block party, and being overjoyed when we had taco night at home ! My little Swedish American grandmother would make us a plate of delicious soft ginger cookies at Christmas time. Aunt Dagne was a wonderful cook, making things like her orange and avocado salad, and she always set a beautiful table. The cupcakes pictured here were inspired by my Aunt Nina's scrumptious and super moist banana bread ! The first time I tasted her banana bread was such an exciting moment for me !! I had never had such moist banana bread in my life ! Of course I HAD to have the recipe ! I believe the main reason they are so moist is because there are 6 bananas in the recipe, which I think in most banana bread recipes is less.<br />
I changed Aunt Nina's recipe a little by putting honey in instead of sugar, using whole wheat flour instead of white, adding coconut, sometimes chocolate chips, adding olive oil instead of shortening, making cupcakes instead of a loaf, and topping them with a honey, cream cheese frosting and toasted coconut. Ooooh yeah !<br />
<br />
Ingredients<br />
<br />
1 cup honey<br />
1/2 cup virgin olive oil<br />
1/2 cup melted butter<br />
6 ripe bananas, mashed<br />
4 eggs, well beaten<br />
2 cups whole wheat flour<br />
1 teaspoon salt<br />
2 1/2 teaspoons baking soda<br />
1 cup coconut flakes<br />
1 cup chopped walnuts<br />
1 cup chocolate chips (optional)<br />
1/2 cup coconut flakes for the topping<br />
<br />
Banana Bread<br />
<br />
Preheat your oven to 325 degrees. Oil 2 loaf pans, or put cupcake papers in 2 muffin pans. In a large mixing bowl, stir together the honey, olive oil, butter, mashed bananas, and the beaten eggs. Add the flour, salt, baking soda, coconut, and walnuts. If desired, chocolate chips can be added. If making the loaves, bake the two loaves for 50-60 minutes. If making the cupcakes, bake them for 20-25 minutes. Cool the cupcakes and make the frosting. I put the extra coconut flakes on a baking sheet, turned the broiler on and put the flakes under it. Watch very carefully until they are lightly toasted and cool them.<br />
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Honey Cream Cheese Frosting (Adapted from The Splendid Table)<br />
<br />
12 ounces cream cheese, softened<br />
1/2 cup (1 stick) butter, softened<br />
2 teaspoons vanilla<br />
6 tablespoons honey<br />
pinch of salt<br />
<br />
In a medium bowl, whip together the cream cheese, butter, vanilla, honey, and salt to taste. I put the frosting in a zip lock bag, cut the tip off one corner, and swirled the frosting on top of each cupcake. then I put a few toasted coconut flakes on top of each one.<br />
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I hope you enjoy making and eating these cupcakes or banana bread. They would be fun to make with children too ! God bless you with love, joy, and peace. "She is like those merchant vessels, bringing her food from far away." Proverbs 31:14<br />
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A Former Flower Childhttp://www.blogger.com/profile/16834101875287138643noreply@blogger.com0tag:blogger.com,1999:blog-5281300404896377319.post-87547295745319526252020-03-29T18:46:00.001-07:002020-03-29T18:58:07.729-07:00Mango, Avacado,and Arugula Salad !<div class="separator" style="clear: both; text-align: center;">
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Greetings my friends ! Our country is currently going through a crisis right now with the Corona Virus. We are advised to eat healthy, exercise, stay home as much as possible, wash our hands frequently, stay 6 feet away from each other, among other precautions.<br />
Sooo....speaking of healthy food....I believe I may have been looking for a healthy salad recipe years ago with mangos in it, when I fell upon Laylita's Mango, Avacado, and Arugula Salad at laylita.com. Her salad is gorgeous with its vibrant colors and the flavor is out of this world with the addition of a spicy orange, lime vinaigrette dressing ! She has been heavily influenced from her upbringing in Latin America with its' wonderful spices and colors !<br />
I tweaked this recipe a little by adding toasted pumpkin seeds, changing the orange juice in the salad dressing to orange juice concentrate, to intensify the flavor, and added chili flakes because most of the time I usually do not have a hot red chili pepper on hand. That's funny because there is a Fresno chili, and Fresno, California is where I live ! If I use arugula , I like to use baby arugula leaves because they do not have such a strong, almost hot flavor !<br />
I have been finding HUGE, organic mangos that are grown in the USA , in the winter, and maybe in the summer if I can recall, at Whole Foods Market. This is a great spicy, citrusy salad to take to a bar-b-que with meats or fish, or to eat with Mexican and South American food !<br />
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Ingredients<br />
<br />
6 cups arugula leaves (I like to use a combination of spinach and baby greens too.)<br />
1 mango peeled and cut into long, thin slices<br />
1 avocado peeled and sliced (It's good to slice the avocado right before serving, to prevent browning.)<br />
1/2 red onion sliced thin (I use a mandoline slicer for beautiful slices, but be VERY careful not to cut yourself !)<br />
1 tbs lime juice<br />
1 tbs olive oil<br />
1/2 cup pumpkin seeds<br />
<br />
Spicy Orange Vinaigrette<br />
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1 tbs champagne vinegar, or cider vinegar, or lemon juice (I prefer the champagne vinegar.)<br />
4 tbs orange juice concentrate<br />
2 tbs lime juice, about 1/2 lime<br />
4 tbs olive oil<br />
1/2 tsp cumin<br />
2 tbs chopped cilantro<br />
1 red chili, or hot pepper, or bell pepper (I usually use a red bell pepper for color anyway.)<br />
1/2 tsp chili flakes (optional if not using a hot pepper)<br />
salt and pepper<br />
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Instructions<br />
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Combine all the vinaigrette salad dressing ingredients in a jar, close it tight, and shake until the ingredients are well mixed. In a frying pan, turn the heat to medium-low heat. Add 1 tablespoon of olive oil and the pumpkin seeds. Stir and lightly toast the seeds until they are slightly golden brown. Watch them carefully ! Soak the onion slices in warm water with a dash of salt and 1 tbs lime juice for about 10 minutes. Rinse and drain the onion slices. toss the arugula or other greens with half the vinaigrette. Add the avocado slices, mango slices, and onion slices to the arugula/greens mix. Drizzle the remaining vinaigrette on top. Sprinkle the toasted pumpkin seeds on top. Serve immediately ! This salad is good with rice on the side too.<br />
I am praying for you, your families, and the people of the world ; for your protection, strength, endurance, peace, and joy as we weather this trial together. Remember to eat as healthy as you can ! Much love from me !<br />
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A Former Flower Childhttp://www.blogger.com/profile/16834101875287138643noreply@blogger.com0tag:blogger.com,1999:blog-5281300404896377319.post-51086017684990977192019-02-25T20:51:00.001-08:002019-02-25T22:12:08.763-08:00California Fish Tacos !<div class="separator" style="clear: both; text-align: center;">
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In my younger years, I made a couple of treks to Ensenada, Mexico and the first time that I ever had a fish taco, I thought I had nearly died and gone to Heaven !!! My husband at the time and I were down by the ocean dock looking at the fish market. We were amazed by the huge halibut that we saw with their with their eyes on one side of their bodies ! In the same area was a man who was selling halibut fish tacos at his taco stand. Neither of us had ever had fish tacos before, so being hungry, we decided to go for it and try them ! Wow, we swooned and couldn't believe how fabulous they were ! The taco consisted of hot and super fresh halibut, mayonnaise or a creamy sauce, salsa, cilantro, and green cabbage in corn tortillas (probably handmade).<br />
I like to make these tacos especially when fresh wild caught halibut and salmon are in season. I was pleasantly surprised recently when I hesitantly bought previously frozen wild caught salmon and previously frozen wild halibut at Whole Foods Market. The fish actually tasted really good and didn't have that older taste and rubbery texture ! Go figure ! I don't buy farmed fish, because I don't trust what may be in the water with the fish ! I also found some delicious Mission Organic Tortillas at Sprouts Farmer's Market that are not completely cooked, so when I cooked them in a little olive oil, they were delicate and fresh tasting. I used diced heirloom tomatoes from our local farmers market, which I feel have more flavor than other tomatoes.<br />
In addition to adding salsa, I like to make a creamy sauce out of equal parts mayonnaise and plain yogurt, lime juice, and La Tapatia hot sauce. So here's this easy recipe......!<br />
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Fish Tacos<br />
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Salmon, Halibut, or other fish (1/4 lb per person) wild caught if possible<br />
Olive or avocado, or oil of your preference<br />
Corn tortillas (I prefer Mission Organic Uncooked Corn Tortillas, found at Sprout's Market <br />
Cabbage, shredded, purple or green<br />
Lettuce, I use Romaine or baby greens<br />
Tomatoes, diced (I like heirloom varieties.)<br />
Bell peppers, pan griled in a little oil (Optional)<br />
Salsa, bought, your choice, or homemade, or taco sauce (I like Cholula Hot Sauce.)<br />
Cilantro, chopped<br />
Creamy fish taco sauce, recipe follows...<br />
In a small bowl mix until creamy 1/2 cup mayonnaise, 1/2 cup plain yogurt, juice of 1/2- 1 whole lime, and 1- 2 teaspoons taco sauce. Taste and see if you think it needs more hot sauce or lime juice.<br />
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Procedure<br />
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Shred your cabbage with a grater, a mandoline, or slice it thinly with a knife. Slice or chop the lettuce thinly. Dice the tomatoes in 1/4-1/2 inch squares or slice in thin slices. Chop the cilantro. Make the creamy fish taco sauce, recipe above.<br />
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To keep your cooked tortillas warm, turn your oven on low heat, about 200-225 degrees for 5-10 minutes, place your plate or plates inside, and then turn the oven off. (You can also put the tortillas in a tortilla warmer.) Pour 2-3 tablespoons of oil in a frying pan and heat on medium high heat. When the oil is hot, add a tortilla, fry for about a minute on one side and about a minute on the other side. Place the tortilla on a paper towel to soak up some of the oil if you want (I don't most of the time.) Place your tortillas on the warm plates in the oven. Pour 2 tablespoons oil into the frying pan if needed, for frying the fish.<br />
Salt and pepper both sides of your fish, and place the filets in the frying pan. (The fish could be grilled on a cast-iron grill pan, or on your bar-b-que as well.) I cook salmon and halibut filets about 4 minutes on each side if the fish is about 1 inch thick. if your fish is thinner, you may want to cook it for less time. Cut the fish into 1/2 inch cubes or shred it with 2 forks into pieces.<br />
Lay some of the fish down the center of the tortillas, spread the salsa and the creamy sauce on top. Add the cabbage, lettuce, tomatoes, pan grilled bell peppers (optional), and cilantro. I like to serve these tacos with pineapple or other fruit slices on the side !<br />
Enjoy these tacos at home, in the back yard, on the beach, or camping like our family used to at Leo Carillo Beach Campground, in California !!<br />
God bless you special people !<br />
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<br />A Former Flower Childhttp://www.blogger.com/profile/16834101875287138643noreply@blogger.com0tag:blogger.com,1999:blog-5281300404896377319.post-10458043801036778322019-01-16T21:37:00.000-08:002019-01-18T10:56:30.437-08:00Grilled Cheese 'n Jam Tartine !<div class="separator" style="clear: both; text-align: center;">
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What is better than a warm grilled cheese sandwich or scrumptious buttered toast and jam ? Well, one day I decided to combine two of my favorite foods together ! Here I have buttered toast with aged cheddar cheese broiled on top and a dollop of apricot jam...ooooweee ! You could also put pickles, roasted veggies, olives, arugula, spinach, assorted salad greens, fruit, or anything else that you like on top. Here's my easy-peasy recipe...<br />
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Ingredients<br />
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Bread, sour dough, whole wheat, or your choice<br />
Cheese, cheddar, jack, swiss, or your choice cut in slices<br />
Jam, any flavor you like<br />
Additional optional toppings ie.-pickles, olives, arugula, spinach, tomatos, grilled veggies, etc.<br />
Butter<br />
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Procedure<br />
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Turn the broiler on in your oven. Toast 1-2 slices lightly in a toaster. Butter the slices of bread on one side. Place the slices of cheese on the bread and place on a baking sheet under the broiler. Broil for a few minutes, making sure to watch the bread carefully so it doesn't burn. Add dollops of jam or any toppings that suit your fancy ! Put some fresh fruit or a salad on the side and dive into your ooey gooey grilled cheese tartine ! Hmmm...If it is a cold day, these tartines would be good with a cup of hot chocolate...or a bowl of creamy tomato soup.... sitting in front of a warm fire....oh yeah.... <br />
"Give us this day our daily bread." Luke 11:3 <br />
<br />A Former Flower Childhttp://www.blogger.com/profile/16834101875287138643noreply@blogger.com0tag:blogger.com,1999:blog-5281300404896377319.post-43987097016307842962018-10-31T21:11:00.000-07:002018-11-01T21:13:16.146-07:00My Trip to Provence !<div class="separator" style="clear: both; text-align: center;">
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Bon jour mes amies ! This summer, my daughter Ashley married my new son Terrence in Italy this past August ! Since Europe was my destination, I decided to spend two weeks before the wedding in Provence, one of my favorite places in the world !<br />
My trip started out with my first night in Nice, on the southeastern coast of France. As you may know, you can be pretty tired when you arrive, if you've had a long voyage to get to your destination ! I arrived at my cute boutique hotel called Villa Rivoli, and very quickly took a very welcome afternoon nap !! Afterwards I noticed a flyer on the wall that described restaurants that were recommended by the hotel. One of the restaurants was right on the beach, and an easy stroll from the hotel. Bingo, that sounded exactly what I needed to refresh my weary body and mind ! I walked down the Promenade des Anglais, arrived at Ruhl Plage Restaurant and a sweet, smiling young lady seated me at a table right on the edge of the beach with its aqua blue water! Wow, I couldn't have gotten any closer if I had tried ! I ordered lemony, buttery Sole Meuniere, wonderful garlic green beans, a fresh garden salad, and a glass of Provencal rose wine. Children were playing in the chalky blue waves, even at 9:00 ! What a Heavenly meal and view !<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEJ8zNmWHumzWdLwm_wzRq7fSgSCASenYJS4Rr-LuFPC3sB-ZaIECou_yFcrVxxr7EjINFZsZ2tvTAi-9hYy1lR__fhLpA1My7-IZToQGU5-337Gy30B1JYtTGuUHVgxYCyMAPpWDSP9A/s1600/IMG_7339.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEJ8zNmWHumzWdLwm_wzRq7fSgSCASenYJS4Rr-LuFPC3sB-ZaIECou_yFcrVxxr7EjINFZsZ2tvTAi-9hYy1lR__fhLpA1My7-IZToQGU5-337Gy30B1JYtTGuUHVgxYCyMAPpWDSP9A/s640/IMG_7339.JPG" width="640" /></a>My next destination took me to a beautiful Bed and Breakfast in Laurent des Abres, and area outside of Avignon. It was called Domaine du Moulin. It looked like a small castle with a long body of water that went under the house and extended into the large back yard. There also was a lovely pool and a pool house that had drinks in a refrigerator guests could buy. I spent my first day laying on a chaise under a fig tree, looking out at the pool because I had a cold and still needed the rest. The weather was very warm and humid and the cicadas were chirping like they were playing maracas, the sound lasting until sundown ! </div>
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I stayed in the Juliette Room, which was upstairs, overlooking the long body of water. The room had belonged to the owners' daughter, with antique furniture and a beautiful 1920's double pink marble sink in the bathroom. Two terrycloth robes were provided. </div>
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Antoinette the proprietress, and her kind lady helpers prepared a lovely buffet of eggs, cheeses, cold-cuts, breads, pastries, fruit, yogurt, etc. in the morning in the beautiful, light filled, blue and white breakfast room. It was wonderful to go outside, eating breakfast under a pergola with a beautiful view of lavender, butterflies flittering about, and the expanse of the yard.<br />
I peeked into Antoinette's kitchen and it was so lovely that I asked her if I could take some photos. There was a gorgeous white and shiney brass La Cornue stove that I wish I could have taken home with me ! Hand-painted tiles that Antoinette purchased in Portugal were on two walls, and there was a long 15th century table that servants most likely ate and worked on.<br />
There was also a guest kitchen on the first level of the chateau next to some of the other guest rooms that were furnished for families. We could prepare meals there as long as we cleaned up afterwards ! I met a man from Germany as he was doing his dishes and I was heating up my chicken noodle soup. We had a very nice and friendly conversation. I spent 3 nights there and then I was off to the Luberon area to stay out in the countryside, outside the little town of Oppede.<br />
The Luberon area of Provence is one of my favorite places in the world, a land of sunflowers, lavender, cherries, Cavaillon melons, vineyards, red-tiled farm houses, and sunshine. I was looking through the web-site called Theluberon.com where they have so many beautiful places to rent. Alas, I found a beautiful country property called Le Moulin, that had a 400 year old former windmill on it ! The owners had converted it into a darling two story abode, with calm, tasteful, understated white and gray decor ! The first floor had a light-filled small living room and a petite kitchen. I was so surprised to see the biggest double-decker wicker and metal Lazy Susan that I had ever seen in my life ! You could turn it and it held pots, pans, pretty blue and white dishes, and silverware.<br />
Climbing the winding staircase, holding the rope attached to the wall, led me to the bedroom and the bathroom. I really liked the white plaster walls, the white bedspread on the bed, and the two windows on either sides on the bedroom that could be opened for the breezes to pass through. As I looked out the windows to see the green grass, rocks, and Oak trees, I could see how very thick the walls were...maybe about 18 inches thick ! Even though the walls were thick, I used a fan for cooling because Provence is hot and humid in the summer !<br />
When I arrived on the property, after having driven through the beautiful countryside, Vita the proprietress came out to greet me. She said that since I had arrived early, my room wasn't ready, so she led me along a lavender lined path to the pool. It was so lovely, with a vine covered pergola, views of vineyards and the countryside, lots of plants, stone steps, and a stone clothing changing hut with a red tile roof. It felt soooo good to glide through that cool water on that hot day !<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1tGti4TXRlXLIz2EY31t8_Kt66SPcJDIf14pxbORBPldOFiGj2jVwJcYZZZPN7E5sTCjbJYmuhyleM6RhmaySW5zGT2b8aSwg7HENB54fFRPiZLsfI5ahdOZEOipNhZoI8Cm2yYkQtz0/s1600/IMG_7677.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1tGti4TXRlXLIz2EY31t8_Kt66SPcJDIf14pxbORBPldOFiGj2jVwJcYZZZPN7E5sTCjbJYmuhyleM6RhmaySW5zGT2b8aSwg7HENB54fFRPiZLsfI5ahdOZEOipNhZoI8Cm2yYkQtz0/s640/IMG_7677.jpg" width="426" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwAGsnLeeIRbA8jDM-3_uTUngQafZlxjOdKKbQN0m_MeSmOwsE9p7XfHPA1j_InUfQiQQ-hzkIdrkZ9S9yx8-hbUpKGdBEf4hsQzFZWs67FVgKVVqLt2raLeSVJhGEb2Wmba8CItiJRb0/s1600/IMG_7635.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwAGsnLeeIRbA8jDM-3_uTUngQafZlxjOdKKbQN0m_MeSmOwsE9p7XfHPA1j_InUfQiQQ-hzkIdrkZ9S9yx8-hbUpKGdBEf4hsQzFZWs67FVgKVVqLt2raLeSVJhGEb2Wmba8CItiJRb0/s640/IMG_7635.jpg" width="426" /></a>One of the most enjoyable things that I did in the area was to take a cooking class with a French chef named Jean-Marc Villard, in his home in the little town of Maubec, about 20-30 minutes from where I was staying. Jean-Marc did the teaching and his sweet wife Alice booked the classes and also ate lunch with us outside in their lovely garden ! We first visited a local farmer's co-op first to buy food for our cooking. All of the products came from local farmers such as vegetables, fruit, honey, lavender products, soaps, cheeses, and assorted flowers.</div>
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Their kitchen had a large prep table where I and a family of 4 from Brooklyn gathered around to work. Our first little aperitif was mild little green Padron peppers that were roasted, and yummy ! Each of the 4 courses were accompanied by delicious French wines ! Our next course was a savory shortbread cracker with roasted bell peppers, cucumber slices, and zucchini ribbons on top. A baby greens salad tossed in olive oil surrounded the shortbread with a Johnny-jump-up flower on top.</div>
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The third course was tornados of beef topped with a red wine reduction sauce, nestled over slowly cooked onion confit, with a potato nest on top, and some baby greens for color. The coup-de-gras for dessert was pistachio cakes with tiny fresh berries, raspberry sauce, and yogurt sorbet ! This class was one of the highlights of my trip... I was walking on clouds afterwards and I can't thank you Jean-Marc and Alice enough !!!</div>
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Another thrill of my voyage was to go see the lavender field in front of Abbaye du Senanque, outside the village of Gordes ! Ever since I have seen photos of this beautiful setting, I have wanted to go there ! Alas, my dream came true and I drove there in the late afternoon when most of the tourists were gone. Another American family was there, I got to chat with the mother and she took my photo. Wow, it was stunning !!<br />
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I absolutely love Provence and I thank God for creating such a gorgeous countryside. I highly recommend that you visit if you haven't been there ! I would advise you to go in the spring or fall because it is hot and humid there in the summer...but you would probably miss seeing the lavender in bloom. (Hey, California has lavender farms !) But go, go, go !!!<br />
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<br />A Former Flower Childhttp://www.blogger.com/profile/16834101875287138643noreply@blogger.com0tag:blogger.com,1999:blog-5281300404896377319.post-53766011438714183352018-09-11T17:23:00.001-07:002018-09-17T17:11:46.817-07:00Squash Blossom Frittata !<div class="separator" style="clear: both; text-align: center;">
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Hello again ! I have been away from writing this blog for a long time...one reason being that my daughter Ashley got married to her hubby Terrence in Italy ! It took me months to plan my three week trip to France and Switzerland, and then to find my mother-of-the-bride outfit. I had a very blessed trip and the wedding festivities were beautiful !<br />
I found an easy recipe called Squash Blossom Frittata, by Jack Bishop, in his cookbook called "A Year in a Vegetarian Kitchen". Here is Jack's recipe, with a few little additions of my own. We are now ending summer and will soon be buying fall vegetables and fruit in California. Zuchini squash are still being sold, but I'm not sure about zucchini flowers. If you can't find these flowers now, perhaps you could use another edible flower or some beautiful herbs. Use the squash blossoms the day you buy them, otherwise they get mushy ! Yuk !!<br />
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Squash Blossom Frittata</div>
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8 large eggs</div>
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1/2 cup freshly grated Parmesan cheese</div>
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1 teaspoon chopped fresh thyme leaves, plus several small clusters of thyme flowers (or other edible flowers) (I doubled this amount.)</div>
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1/2 teaspoon salt (I doubled this amount.)</div>
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Freshly ground black pepper</div>
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8 large squash blossoms</div>
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1 teaspoon extra-virgin olive oil (or 2 teaspoons)</div>
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(I added goat cheese, about 1/2 cup)</div>
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1.With a fork,beat the eggs, cheese, thyme, salt, and several grindings of pepper together in a medium bowl until well combined.</div>
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2. Rince the squash blossoms and inspect them for insects, shaking the blossoms to remove the insects and excess water. Pat the blossoms dry on paper towels. Trim and discard the green stem and tough bottom portion from each blossom, including the pistil inside the blossom. Cut each blossom in half lengthwise.</div>
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3. Move an oven rack to the top position and heat the broiler. Heat the oil in a medium ovenproof nonstick skillet over medium heat. When the pan is hot, swirl the pan to coat the oil to coat the pan bottom evenly. add the egg mixture and reduce the heat to medium-low. Cook just until the bottom of the frittata starts to set, about 2 minutes. Arrange the squash blossoms in a starburst pattern on the eggs, with the frilly leaves pointing toward the edge of the pan. Overlap the blossoms to cover the entire top surface of the frittata. (I also dropped bits of goat cheese in the frittata and on top.) Continue to cook the frittata, occasionally sliding a spatula around the edges of the pan to loosen the frittata, until the bottom of the frittata is golden brown and the eggs are runny just on top, about 8 minutes.</div>
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4. Place the pan directly under the broiler and broil until the top is golden brown and set, 1 to 2 minutes. Watch carefully to prevent the frittata from burning.</div>
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5. Remove the pan from the broiler. Cut the frittata into wedges and serve or slide it onto a large platter and take it to the table whole. The frittata can also be cooled in the pan and then served at room temperature. (I sprinkled the sage blossoms on top for beauty.)</div>
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Enjoy this frittata alone, with your spouse, or your company. Some salsa might be good on the side too ! Bon appetite and God bless you my friends !</div>
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A Former Flower Childhttp://www.blogger.com/profile/16834101875287138643noreply@blogger.com0tag:blogger.com,1999:blog-5281300404896377319.post-57267713242492700482017-11-15T18:54:00.001-08:002017-11-15T22:19:18.583-08:00Honey Apricot Crepes !<div class="separator" style="clear: both; text-align: center;">
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Summer is over with its over- abundance of scrumptious fruit that I love, but that doesn't stop me from thinking about apricot crepes, especially since my good friend Sharon just got back from France, where she enjoyed eating yummy crepes ! Sharon asked me for my crepe recipe, so that is motivating me to write about crepes today !<br />
Since apricots are out of season now, the filling could be made with apples, or fresh or frozen berries or other fruit.<br />
When my daughters were little, we lived in a house that had a swimming pool and a wonderful, large apricot tree that usually was filled with juicy fruit ! We would go swimming and then grab a few apricots to snack on, the sweet sticky juice running down our hands and faces. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL_d4IvH6BVJac-kSjUiSDbe2Er5akvugnQzEr03_iI7PfAst8oAe8yh4MkmamEdNTsNKtYwNwTnWD4qa3IBqRhFMBncKYd2WnxFZaz-HK2GKAhiKw59V0IQwZTU4BZzGexavCOSbMO5A/s1600/IMG_2052.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL_d4IvH6BVJac-kSjUiSDbe2Er5akvugnQzEr03_iI7PfAst8oAe8yh4MkmamEdNTsNKtYwNwTnWD4qa3IBqRhFMBncKYd2WnxFZaz-HK2GKAhiKw59V0IQwZTU4BZzGexavCOSbMO5A/s640/IMG_2052.jpg" width="480" /></a>My three daughters would have friends sleep over now and then, and sometimes I would make apricot crepes for their breakfast. My daughter Ashley's good friend Allison went home and told her parents that she had had apricot crepes at our house. Her parents said,"We want some apricot crepes too !" Ha ha, so I made some for them </div>
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, which Allison carried over for them !<br />
In my cooking, I like to use honey or another healthier sweetener instead of refined sugar if possible, so the apricot filling is sweetened with raw honey. These crepes also have a little whole wheat flour in the batter, so hopefully they are a little healthier than having been made with only refined white flour. If desired, crepes can be made in advance and frozen.<br />
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Honey Apricot Crepes<br />
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3/4 cup (4 oz/125 g) all purpose (plain) flour<br />
1/4 cup whole wheat flour<br />
1 1/4 cups (12 fl oz/ 475 ml) whole milk<br />
1/4 cup plain yogurt<br />
1 egg<br />
1 teaspoon Marc de Bourgogne or other brandy or vanilla<br />
1 teaspoon olive oil, light or virgin<br />
1/4 teaspoon salt<br />
butter for frying<br />
powdered (icing) sugar for dusting<br />
1/2 stick butter<br />
4 cups pitted apricots, whole or cut in halves<br />
1/4 cup raw honey<br />
1/2 teaspoon cinnamon<br />
1/2 teaspoon nutmeg, preferably freshly grated<br />
1/4 teaspoon salt<br />
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Turn your oven to 200 degrees for 5 minutes and then turn it off, so the oven is warm. Place a plate inside to hold the finished crepes, and plates you'll use for your guests.<br />
Put the flour in a medium sized bowl. Break the egg in the center and add the 1/4 teaspoon of salt. With a wire whisk slowly mix in the milk, the brandy or vanilla, and lastly the olive oil. It is best to let the batter rest for a few hours, covered, in a cool place. I don't do this because I want to eat my crepes as soon as possible !<br />
Melt about 1- 2 teaspoons of butter in an 8-inch (20-cm) skillet, letting it spread evenly over the bottom. When the skillet is hot, pour in about half of a small ladle of the batter, tilting so the mixture spreads evenly to cover the bottom. (A hot skillet will make the crepes look lacey and give them crispy edges !) Let the crepe turn golden brown and in about 40 seconds, turn it over with a spatula and cook for about 30 seconds more. Turn the crepe out and place it on the warm plate in the oven.<br />
Crepes made in advance, can be placed on a plate and reheated over gently boiling water.<br />
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Filling<br />
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Wash and take the pits out of the apricots. Cut them in half or leave them whole. In a medium saucepan, on medium-low heat, place the butter, honey, cinnamon, nutmeg, salt, and apricots. Cook the apricots for about 20 minutes until the apricots are soft but not mushy. Taste the filling to see if it needs more honey or spices. Put 1-2 tablespoons of the filling inside a crepe and roll it up. Place the crepe on a warm plate seam side down, and put some of the filling on top and add some whipped cream if desired.<br />
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Variations...In a small saucepan, dilute the jam of your choice, and add a spoonful of cold water. Bring it to a boil, then remove from the heat. Pour this sauce over the folded crepes and sprinkle with powdered sugar, if desired.<br />
Or...Roll the crepes up and put a tablespoon of fromage blanc, cream cheese, or creme fraiche in the middle. Place the crepes on a serving platter and pour a thick, smooth puree of blackcurrents or other fruit on top.<br />
Crepes are also good with chocolate syrup, bananas, and strawberries !<br />
You also could try making the crepes using half white flour and half whole wheat flour.<br />
So treat yourself once in awhile to these yummy crepes ! Awwww...Thank you dear Lord for apricots and all the beautiful fruit you give us !!<br />
This recipe was adapted from "France A Culinary Journey" produced by Weldon Owen Pty Limited.<br />
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A Former Flower Childhttp://www.blogger.com/profile/16834101875287138643noreply@blogger.com0tag:blogger.com,1999:blog-5281300404896377319.post-48606099921326440642017-05-02T21:54:00.000-07:002017-05-02T23:09:34.162-07:00Escape Time !<div class="separator" style="clear: both; text-align: center;">
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Well, it was that time again....time when I needed to recharge my soul....I think some people recharge by being around people...and others like me get refueled by being alone in a quiet, serene place. Soooo, after enough busyness for a period of time, I knew that I had to get on my trusty computer and search for a place to escape to, to unruffle my feathers. After a search on VRBO (Vacation Rental By Owner), I discovered a couple of photos that made me go ahhhhhh......a photo of a soft, fluffy white bed and another picture of a deep white tub with trees in the windows behind it. How bad could that be ??!<br />
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Sold ! So I booked the home with the owner, a sweet, lovely woman who is from Eastern Europe. This home is located on a hill in Carmel Valley, California, with a view of the soft, green hills across the valley. I arrived at night, so it was a bit of a challenge to find the house, but the kind hostess guided me over the phone as I climbed the hill in my car. She showed me all the rooms, light switches, the coffee maker, utensils, and dishes in the kitchen, etc.</div>
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The next morning, I woke up to soft sunlight flowing through the windows of an incredibly peaceful, romantic bedroom. I loooove the dreamy white, cream, and beige colors of the bed, walls, fireplace, tile, and curtains. It just sort of felt like waking up in Heaven....<br />
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So I went upstairs and made myself some luscious coffee, and a bowl of yogurt with Whole Foods Market Bakery Granola (which is fabulous !), blueberries and mango. I was so excited to crawl back into that fluffy white bed, and enjoy my warm, aromatic coffee and tasty<br />
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breakfast as I looked out the window at the green hills, listening to the bird songs coming through the open French doors, and feeling the gentle breezes blowing on me. The warmth of the flames in the fireplace were a sweet touch as well. Every bedroom should have a fireplace in it, right !!<br />
I also took some time to spend with Yeshua/Jesus, reading my Bible, and afterwards looking through a new French cookbook that I had brought. I always like to bring a new book or two and a few magazines to read when I go on my escapes !<br />
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The house has a couple more bedrooms, a roomy living room, and two outdoor decks. I had my lunch on the upstairs deck that is outside one of the bedrooms. It was all very rustic, with that foothills/moutainous vibe...just a great place to get away for some soul restoration....<br />
And extra treat on my trip was to spend some time with my daughter Courtney ! We had a super delicious lunch at Cafe Sparrow in Aptos and then we scavenged through three of Courtney's favorite antique/vintage stores that were across the street. She found a few lovely quilts and a big pot for her garden . It's always a fun adventure when I spend time with each of my three daughters because they take me to places I've never been ! I'm so very happy that G-d blessed me with three wonderful daughters....and now a son Jeff, as my daughter Brittany got married not long ago !<br />
If you're needing a little get-away....check out VRBO.com, airbnb.com, go camping, have a stay-cation at home with all your electronics turned off, spend half a day at a park, go to the beach, get a baby-sitter,have coffee or tea at a cozy coffee house and read a good book, or just do what gives you peace and calm......find a place that tugs on your heart and run away !!! Bon voyage !<br />
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A Former Flower Childhttp://www.blogger.com/profile/16834101875287138643noreply@blogger.com0tag:blogger.com,1999:blog-5281300404896377319.post-33852264332224990632017-03-08T21:45:00.000-08:002017-03-09T21:51:39.053-08:00Whole Grain Waffles that Taste like Mounds Bars !<div class="separator" style="clear: both; text-align: center;">
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Hi ! Are you a waffle lover like me ?! My brothers and I grew up eating the waffles and pancakes that our dad made for us, especially on early mornings before heading up to the mountains, an hour and a half away, to go skiing ! These days Dad makes Swedish pancakes more often, with the perfect recipe he has found, and oh they are delectable ! But to get back to the subject of waffles, I decided that I wanted a recipe that was healthy and and enjoyable to eat ! So this recipe combines whole graines, olive oil, and honey, or raw sugar.<br />
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One day I decided to put chocolate chips, shaved coconut, and warmed maple syrup on my waffle. Ooooh my...that was the bomb, as the young people say ! The hot off the press waffle and the warm syrup melted the chocolate chips, made them ooey and gooey. The chocolate mixed with the shaved coconut reminded me of eating a Mounds Bar, one of my favorite candy bars !<br />
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My waffle recipe has whole wheat flour, oats, and cinnamon in it. You could substitute ground flax seed for the oats, and buckwheat flour for the whole wheat flour. If you don't want to add cinnamon, you could add ground nutmeg or perhaps allspice, or just leave the spices out.<br />
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Whole Grain Waffles<br />
<br />
1 cup whole wheat flour<br />
1/2 cup all purpose flour (or cake flour)<br />
1/2 cup oats (or ground flax seed, or bran)<br />
2 teaspoons double-acting baking powder (without aluminum)<br />
1/2 teaspoon salt<br />
2 teaspoons cinnamon (or nutmeg, or a teaspoon of allspice)<br />
<br />
1 tablespoon raw sugar (or honey) (Leave the sweetener out if using the waffles with a savory recipe.)<br />
3 eggs<br />
7 tablespoons olive oil (or melted butter)<br />
1 1/2 cups milk (or buttermilk)<br />
2 teaspoons vanilla<br />
100 % maple syrup<br />
<br />
Procedure<br />
<br />
Mix the dry ingredients together in a mixing bowl. In another mixing bowl, beat the eggs well and stir in the oil, the milk, and vanilla. Make a well in the center of the dry ingredients. Pour in the liquid ingredients and stir altogether until blended, with a pebbled look, like a muffin batter. Don't over mix. Put about 1/3-1/2 cup of the batter into the waffle iron and cook until the waffles are done according to your waffle maker.<br />
Pour warmed syrup over the waffle and sprinkle on top fresh fruit or berries, chocolate chips, coconut flakes, pureed dried fruit or raisins, shredded sharp cheese, butter, or chopped nuts. (I buy Lily's Chocolate Chips sweetened with stevia, at Whole Foods Market.) Some people eat their waffles with chicken, which I have yet to do !!<br />
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A Former Flower Childhttp://www.blogger.com/profile/16834101875287138643noreply@blogger.com0tag:blogger.com,1999:blog-5281300404896377319.post-28346546115680248392017-01-09T21:30:00.001-08:002017-01-23T18:18:30.097-08:00Our Family Thanksgiving and a Honey Cranberry Sauce Recipe ! <br />
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Have you had your turn roasting a Thanksgiving turkey...or are you going to take the challenge any other time of the year !!?? Well, last year I waited until three days before Thanksgiving and I had to go to a couple of stores before I found an organic turkey. This year I decided to buy one sooner than that, so I became the turkey roaster this year ! I'd never tried brining poultry before, and after hearing chefs on cooking shows say how tender the meat becomes, I thought why not, I'll try it ! It's actually not scary or hard at all. It's just a matter of combining in a big pot, water, salt, sugar, fruit juice, spices, herbs and putting your bird in there overnight ! "How to Brine a Turkey"from the kitchn.com looks pretty easy, if you want to try it !<br />
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<blockquote class="tr_bq">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPqixDc4sy51VkPwEKu5Glr_sLbm1OwMdBruKVgeciC-xIxRwqFm7WLPe4SjmM6IOK-OMzSJLy_NgufG04ateXiiIMtTfd6AQcC_TYxCJ1MTy426gK3G8jEPpOBCIKCzqWqQZIabbv-ws/s1600/IMG_4289.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPqixDc4sy51VkPwEKu5Glr_sLbm1OwMdBruKVgeciC-xIxRwqFm7WLPe4SjmM6IOK-OMzSJLy_NgufG04ateXiiIMtTfd6AQcC_TYxCJ1MTy426gK3G8jEPpOBCIKCzqWqQZIabbv-ws/s400/IMG_4289.JPG" width="400" /></a>I also tried Chef Jeffrey Zakarian's Turkey Wet Rub recipe on foodnetwork.com, for roasting the turkey, because it looked easy and had ingredients that I love, like tarragon, honey, Dijon mustard, and lemon juice ! </blockquote>
Some of our family celebrated at my brother Brett and sister-in-law Laura's house. We missed our family members who couldn't make it this time. My mother Sonje made delicious cinnamon, brown sugar yams. Laura made the yummy Apple Walnut Cranberry Salad that you can find on Pinterest. It has gorgonzola cheese in it....oh yeah ! She also made two scrumptious cranberry sauces, one was flavored with orange and one was traditional. I made mashed potatoes with roasted garlic in them. Now my mouth is watering !<br />
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My nieces Tessa and Tatum, nephew Jared, and my brother Chris were there too. Chris "cooked" two Marie Callender's pies; a sugarless raspberry and a pumpkin one that we had with vanilla ice-cream ! We had a lovely, intimate time, enjoying each other's company and giving thanks to G-d for His blessings on us in 2016. I'm so happy that we have this unique, special Holiday in our country each year to pause, reflect, and give thanks.<br />
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<br />
Turkey Wet Rub<br />
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Preparation Time: 5 min<br />
Yield: Enough to coat a 12-14-pound turkey<br />
Level: Easy<br />
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Ingredients<br />
<br />
1 cup mayonnaise, such as Hellman's<br />
1 cup fresh tarragon leaves<br />
2 tablespoons honey<br />
2 tablespoons Dijon mustard<br />
Zest and juice of 1 lemon<br />
Kosher salt and freshly cracked black pepper<br />
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Directions for the Rub<br />
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In a bowl, whisk together the mayonnaise, tarragon, honey, mustard, lemon zest and juice; season with salt and pepper. Rub the mayonnaise mixture all over the 12-14-pound turkey before roasting. I would add to rub this mixture under the skin, where possible as well.<br />
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I followed the directions called "How to Cook a Turkey : The Simplest, Easiest Method" by Emma Christiansen, on thekitchn.com. Maybe you'd like to follow her directions too ! ( The truth is, I was going to type the directions, but when saw that they were about 10-15 paragraphs long, (And I type with 2 fingers !) I decided that hopefully, you wouldn't mind looking it up yourself ! But seriously, don't freak out ! It has been said that cooking a turkey is like cooking a big chicken !<br />
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P.S. In past years, I have made cranberry sauce with honey....so here is a recipe for you !<br />
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Honey Cranberry Sauce<br />
<br />
1-12oz. bag fresh or frozen cranberries<br />
1 cup honey<br />
1 strip orange zest<br />
1 cinnamon stick ground cinnamon stick<br />
1/2 teaspoon whole cloves<br />
1 whole clove nutmeg<br />
(You can also use 1/4 teaspoon of each powdered spice instead.)<br />
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Directions<br />
<br />
Pour the cranberries into a medium saucepan. Add the honey and the strip of orange zest or peel. Grind the cinnamon stick, whole cloves, and whole nutmeg in a clean coffee grinder. Cook the cranberries and honey over medium heat and bring the mixture to a boil. Reduce the heat to low and simmer the cranberries until they burst and until the the mixture has a saucy consistency. Stir in 1/2 teaspoon of the freely ground or powdered spices. Taste the sauce to see if it needs more honey or spices. Remove the pan from the heat and let the sauce cool.<br />
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P. S. I decorated the turkey with citrus branches from my trees, fresh sage and rosemary sprigs, tangerines, apples, a pear, pomegranate, and some persimmons.<br />
A Former Flower Childhttp://www.blogger.com/profile/16834101875287138643noreply@blogger.com0tag:blogger.com,1999:blog-5281300404896377319.post-42315663975930341052016-10-27T21:59:00.001-07:002017-01-09T21:23:35.547-08:00 Daughter's of Simone Goes to New York Bridal Week !! <div class="separator" style="clear: both; text-align: center;">
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I had the wonderful and exciting experience of going to New York City during Bridal Week, to attend a runway show that two of my daughters, Brittany and Ashley, were involved in, with their wedding dresses !! As I look back, to how the seeds began of their wedding dress business, I remember the fun that my three daughters had as children putting on fashion shows, after we had bought new clothes for school or summer. Ashley recently told me that she used to go hide in a corner in our house, and look at my Vogue magazines, after I had torn out the less modest photographs ! Their company is called Daughters of Simone, which specializes in romantic, bohemian looks. The show was put on by One Fine Day, a wedding fair group from Australia, a very kind and helpful group of people. Several of them asked me if I was Simone, to which I had to say 'no, that's the name of a French author.' There were eight other designers from countries around the world participating as well.<br />
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My daughters invited me to come early to do a little hand sewing on a dress that was going to be hanging in their display room, and when I walked into the venue, it was like walking into a beautiful soft white dream. All the walls were painted snowy white, with vintage white furniture, and dreamy, beautiful, mostly white dresses hanging on white racks. You could see cool architectural views of New York City through the windows which added a soft glowing light, perfect for those of us taking photographs. Was this real or a dream !!?<br />
A separate floor where the runway was located, had white floors, white walls, rows of white chairs, and a large paned window with a multitude of creamy white candles of various heights in front of it. This array of lit candles proved to highlight the anticipation and drama of the models entering the runway ! My girl's father and I were surprised and blessed to be given front row seats.<br />
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The models walked out to an assortment of hip music choices and it was interesting to see the varied styles and fabrics from beaded, to chiffon, to lace, and more. After each group of models walked the runway, most of the designers came out and waved to the crowd, to the applause of the audience. My daughters decided to follow their models and walk the whole runway, celebrating the culmination of their hard work and accomplishment ! Those of us family and friends who were there clapped and cheered...rather loudly I'd say !<br />
I think back in time of being a fifteen year old, when my fellow classmates and I had to write papers on the careers that we envisioned for ourselves in the future. I wrote about my dream to be involved in the fashion industry....so I became an artist and a teacher instead, ha ha ! I didn't have a clue as to how to break into the business, but I guess that G-d didn't forget my dream though, as now I get to live it through my daughters ! Well, I'll be....life is full of so many unexpected surprises and blessings ! Thank you Brittany and Ashley for giving me such joy as I watch you living out your dreams and helping to give brides such happiness, wearing your beautiful dresses on their wedding days ! Yahooeeee !!! Aaaannnnd check out daughtresofsimone.com everyone !!<br />
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A Former Flower Childhttp://www.blogger.com/profile/16834101875287138643noreply@blogger.com0tag:blogger.com,1999:blog-5281300404896377319.post-42035898866220969422016-09-29T21:59:00.000-07:002016-10-31T20:56:53.418-07:00Jammin' with Plum Jam !<div class="separator" style="clear: both; text-align: center;">
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Aww Summertime....Why do you have to leave me until next year ? I am already missing your luscious fruit !! Well....I can dry my tears because I have a most happy summertime memory of making PLUM JAM with my daughter Courtney in Santa Cruz !! And we'll be able to taste the bright flavors of summer when we spread our jam on toast, drizzle it on top of ice-cream, or eat it with meat, etc.<br />
<br />
Courtney called me and told me that her fruit<br />
trees were loaded, with three kinds of plums and asked me if I would like to come to her house for a jam making day ! How fun that sounded, so we put a date on the calendar about a month away, when she wasn't working with her company 'Ramblin Adventure Club' in which children are taken on wonderful outdoor adventures ! She froze the plums in plastic bags for our future date. I was excited to spend some time with Courtney ! <br />
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So when I arrived at Courtney's she had the plums thawed out, we had some quesadillas and herbal tea for lunch, and then we proceeded to pit the plums with our hands ! Fortunately Courtney gave me some blue surgical gloves while she went au naturel with her bare hands. Her boyfriend Andy stopped by to see what we were doing and remarked that we looked like we were doing surgery. Well, uh yes...moving on...we put the plums in a large pot with some water, lemon juice, and some sugar. After tasting the jam we thought it needed a little flavor enhancing so we went to the grocery store , bought some honey (and ice-cream !). In went several tablespoons of honey into the pot !<br />
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After a while Courtney and I took a little rest and then sterilized the jars and filled them until about 11:00 that night. And oh....we added cinnamon to half of the batch to spice it up a bit !<br />
The next day my daughter Brittany and son-in-law Jeff came by to visit and they got to see the fruit of our labor all packed in cute little jars.<br />
Aaaand...I asked Courtney for the jam recipe, but maybe she's secretly guarding it...or maybe not...hee hee soooo, I found what looks like the easiest honey plum jam recipe on the planet....except your labor and time of course ! It's just two ingredients...how hard can that be !<br />
I recommend making jam with your family or friends. you get to spend the whole day together, talking, laughing, and creating something wonderful together ! How great is that !<br />
Thank you Courtney for a very special day with you....I enjoyed our time together so much !! Let's do it again ! With all the ABC girls and more !<br />
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<br />
Beemaid Honey Plum Jam Recipe<br />
<br />
Ingredients<br />
<br />
4 cups cut up plums<br />
1 3/4 cups honey<br />
<br />
Proceedure<br />
<br />
Wash plums ; remove stones and chop into fine pieces.Place in a large saucepan ; stir in honey and let sit for an hour. Bring to a boil. Cook at a full rolling boil for 15 minutes. Pour into hot sterilized jars and seal with a thin layer of paraffin. When cool, add another thin layer of paraffin. Cover, label, and store in a cool place. Makes about 6 jelly jars.<br />
( Courtney and I did not use paraffin. We boiled the jars for about 10-15 minutes and washed the lids in hot water, then dried them. The jars were lifted out of the pot with canning tongs and turned over onto a clean cloth. Hot jam ( after we tasted it to make sure it was yummy) was spooned into a canning funnel and into the jars. The lids were screwed on, not too tightly. The jars whose lid centers sink in are safely sealed. Screw the lids on a little tighter. If a lid center has not sunk in and they make a clicking noise, it's not able to be stored, but you can put it in the refrigerator and eat it now ! )<br />
Store the jam jars in a dark, cool place and eat it within 6 months. The jam may get runny after that.<br />
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Thank you Adonai for the beautiful fruit You give us and special times with family and friends !<br />
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P.S. Check out Courtney's website ramblinadventureclub.com where kids go out for a new adventure and hike every day !!<br />
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P.P.S. I spy Lynette Shor's gorgeous Challah bread and a jar of her delicious jam on the table ! She's my friend and Messianic Rabbi's wife who has a home bakery business called Challahday Bread Company in Fresno !<br />
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<br />A Former Flower Childhttp://www.blogger.com/profile/16834101875287138643noreply@blogger.com0tag:blogger.com,1999:blog-5281300404896377319.post-41226342777695708472016-09-06T16:28:00.000-07:002016-09-06T19:50:55.713-07:00Summer Vegetable Tian !<div class="separator" style="clear: both; text-align: center;">
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It's the end of summer and I just realized that I haven't made one of my favorite summer French vegetable dishes...a vegetable tian !When I think of this tian, I am reminded of taking French classes when I lived in Santa Barbara, California. After each class ended for the term, my French teacher Carla, would guide us in planning a potluck French dinner. She would ask us what we would like to bring, and each one of us would tell her what we were going to bring in French. One of my fellow classmates brought this fabulous tian to one of the parties. Several of us expressed our delight in this dish, and she said that she found the recipe in Ina Garten's lovely cookbook called Barefoot in Paris. <br />
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There is still time to run to the farmer's market to select some beautiful tomatoes and zucchini squash ! My favorite tomatoes are Heirloom with the red bottoms and the green stripes on top. My farmer friend Rocio, grows the most scrumptious Heirloom and other vine-ripened tomatoes ever, selling them at the Vineyard Framer's Market, in this hot San Juaquin valley where I live ! Add some onions, garlic, potatoes, fresh thyme, and some Gruyere cheese....you've got it made in the shade !<br />
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Tians originated in Provence, France....usually consisting of vegetables, herbs, and cheeses that are layered together and then baked. A tian is a French word that depicts a shallow earthenware casserole, and the food it contains. This is an excellent comforting dish to serve alongside meat, as a vegetarian entree, or as a brunch or lunch casserole. It would also be delicious made with fall and winter vegetables when summer time has gone bye bye. When I was visiting with my folks in San Diego, we ate this tian on a balmy day outside for breakfast. I have also brought it to share at Oneg (Dinner delight) after our Messianic Jewish Shabbat service. Choose tomatoes, zucchini, and potatoes that are about the same diameter, so that the slices look more or less uniform and that they bake at the same time.<br />
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Ina Garten's Vegetable Tian<br />
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Good olive oil<br />
2 large yellow onions, cut in half and sliced<br />
2 garlic cloves, minced<br />
1 pound medium round potatoes, unpeeled (Don't use old potatoes...they taste old !)<br />
3/4 pound zucchini<br />
1-1/4 pounds medium tomatoes<br />
1 teaspoon kosher salt<br />
1/2 teaspoon freshly ground black pepper<br />
1 tablespoon fresh thyme leaves, plus extra sprigs<br />
2 ounces Gruyere cheese, grated<br />
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Preheat the oven to 375 degrees.<br />
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Brush a 9 x 13 x 2-inch baking dish with olive oil. In a medium sauté pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.<br />
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Slice the potatoes, zucchini, and tomatoes in 1/4-inch-thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only one layer. sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes, or until browned. Lay some fresh thyme sprigs on top. I like to taste the dish to see if it needs additional salt, pepper, or thyme leaves. Serve warm. I enjoy eating this delicious dish the next 2-3 days, reheated. A little water added to the dish might help to moisten it.<br />
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<br />A Former Flower Childhttp://www.blogger.com/profile/16834101875287138643noreply@blogger.com0tag:blogger.com,1999:blog-5281300404896377319.post-49785591579158326532016-08-16T22:15:00.002-07:002016-09-06T17:18:40.108-07:00German Apple Pancake for Breakfast, Lunch, or Brunch !<div class="separator" style="clear: both; text-align: center;">
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Last Sunday, I was relaxing at home, planning to have a quiet day alone, watching the movie called, "The 100 Foot Journey". I looooove this story about the conflict and melding of the cultures, people, and cuisines of East India and France. It also is a love story. Before I started the movie, I was thinking about what I would like to eat that day, since on Sundays I sometimes like to stray off my normal path of eating, cooking something a little special. The thought came to me....German apple pancake !! Mmmm....now that sounds lovely !<br />
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This is a puffy as a cloud pancake, that fills the whole of a large frying pan, and is filled with apples that have been sautéed in butter, cinnamon, nutmeg, and sprinkled with confectioners sugar. I feel nostalgic when I make this, because I first made it when I was in college, having bought Anna Thomas' The Vegetarian Epicure cookbook, during my vegetarian days. How many of you who went to college in the seventies bought this cookbook !!? It was my absolute cooking Bible, having tried quite a few of the oh, <br />
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so flavorful recipes !! My cookbook literally fell apart !<br />
The recipe is quiet easy...just some apple chopping, throwing batter ingredients in your blender, baking the pancake, and topping it with the apples ! Anna says that this can be a special-day breakfast for two or three people, a light late supper, or a beautiful warm dessert for four to six people. It is just as delicious as an apple pie ! I changed Anna's recipe a little, in that I added a little whole wheat flour to the recipe, instead of all white flour, and I increased the amount of apples in the filling. I also add honey instead of the sugar. You could also throw some berries or other fruit into the apple mixture as it's cooking.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF6Nzim6oCDQBVF0lZlI7TN4ZSZRz0QIkiSvIIkeDxtgs9TrV-KK2TNAECmV-nS5XaP0wVTAESQTPUui0rnN2E4r28ezp2KmmhoVOQ_I5sM11n0NsomKXbm3Hqiq7D5wFk-30xR7tUnCU/s1600/IMG_2923.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF6Nzim6oCDQBVF0lZlI7TN4ZSZRz0QIkiSvIIkeDxtgs9TrV-KK2TNAECmV-nS5XaP0wVTAESQTPUui0rnN2E4r28ezp2KmmhoVOQ_I5sM11n0NsomKXbm3Hqiq7D5wFk-30xR7tUnCU/s640/IMG_2923.JPG" width="640" /></a><br />
Oh, I almost forgot to tell you that I had the wonderful privilege of meeting Anna Thomas at a book signing in Santa Barbara, California, at Chaucers Bookstore ! Wow, was I thrilled !! She was promoting her book called Soup, and she even brought two delicious soups that she had made for us to try. I can still taste the acorn squash soup !!<br />
One of her fans brought her cookbook that was in shreds, like mine ,and held together with string ! (I'm so sorry Anna and lady that I lost the photo of you two together, that I was going to send to you !!)<br />
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German Apple Pancake<br />
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Pancake:<br />
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3 large eggs<br />
3/4 cup milk<br />
1/2 cup unbleached white flour<br />
1/4 cup whole wheat flour<br />
1/2 tsp. salt<br />
1 1/2 Tbs.butter (unsalted preferred)<br />
1/2 cup thin-sliced apples (Optional)<br />
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Filling:<br />
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1 1/2 lb. tart, fresh apples (Pippin and Pink Lady are great)<br />
1/4 cup melted butter<br />
1/4 cup raw sugar or honey (I prefer honey.)<br />
powdered cinnamon and nutmeg<br />
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Topping:<br />
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2 Tbs.melted butter (optional)<br />
powdered sugar<br />
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Preheat the oven to 450 degrees. Beat together the eggs, milk, flour, and salt until very smooth. Add some very thinly sliced apples if desired. In a heavy 12-inch skillet, melt about 1 1/2 tablespoons butter. As soon as it is quite hot, pour in the batter and put the skillet in the oven. ( One of my skillets has a wooden handle that has been baked partly off , so don't put wooden handles in your oven if you don't have to !) After 15 minutes, lower the oven temperature to 350 degrees and continue baking for another 10 minutes. Watch the pancake to make sure it's light brown and crisp, and not dark brown. You can cover it loosely with foil if it's getting too brown.<br />
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During the first 10 or 15 minutes of baking, the pancake may puff up in large bubbles. If it does, pierce it thoroughly with a fork or a skewer.<br />
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While the pancake is baking, prepare the apple filling. Peel and thinly slice a pound of apples. Saute them lightly in 1/4 cup butter and add 1/4 cup raw sugar or honey. Season to taste with cinnamon and nutmeg. The apples should be just tender, not too soft.About 8 to 10 minutes of cooking over a medium flame should be plenty. (The filling can be prepared ahead and reheated just before serving.)<br />
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When the pancake is ready, slide it onto an oval platter, pour the apple filling over the pancake. A little melted butter can be poured on if you choose, and the whole thing carefully sprinkled with powdered sugar through a sieve or with your fingers. Serve it at once, slicing wedges. (Anna folds her pancake in half and slices pieces off crosswise.)<br />
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Thank you Anna Thomas for helping to make eating during my college days so delicious, creative, and fun with your fabulous cookbooks !!!<br />
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A Former Flower Childhttp://www.blogger.com/profile/16834101875287138643noreply@blogger.com0tag:blogger.com,1999:blog-5281300404896377319.post-31411238055382145582016-08-04T21:57:00.000-07:002016-09-06T17:20:57.944-07:00A Garden Birthday Party in Carmel Valley !<div class="separator" style="clear: both; text-align: center;">
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It was recently my annual summer vacation to the coast with my girlfriends, the "Beach Bunnies", as we like to call ourselves ! We rent a house in the Monterey, California area for a week to take walks, shop, dine, go to a musical, watch movies together, play games, read magazines, sleep in or not, and we also usually have Birthday parties !<br />
We had a special Birthday party for Sharon, who is passionate about gardening, flowers, and delectable cuisine ! I asked her where she would like to have her Birthday party and she said that she liked The Corkscrew Cafe in Carmel Valley, that happens to be one of my favorite places in the world, so I made a reservation there very quickly ! The Corkscrew Cafe is a rustic, old house that has been turned into a darling restaurant with a beautiful, Provencal garden, gravel on the ground, grapevines growing overhead, and a trickling fountain in the center with goldfish in it.<br />
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I wondered what type of party should we throw for Sharon, so I said a little prayer asking G-d what to do and I heard to give her a garden party, with vases of flowers lining down the center of the table. One of my friends' named Leslie brought an assortment of clear vases and bottles from home with her to add to my mine, so we had ten all together. It equaled one vase per lady at the party! Leslie helped me arrange the flowers that I had brought, secretly in our rental house. We loaded them in ice chests in my car the next day. Sharon asked me if she could ride with me to the restaurant, but our friend Jennifer told her that she couldn't because I had "issues". Hee hee !<br />
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The kind people at The Corkscrew Cafe prepared a lovely long table covered with a blue Provencal tablecloth and white cloth napkins under the shade, in their tranquil garden. On Sharon's plate, I placed a lavender sachet with a tiny bouquet of fresh lavender, red rose buds, and a sprig of jasmine tied on it. And with our parade of colorful flowers cascading down the table, it was a scene out of cafe garden in Provence !<br />
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Quite frequently, Sharon and I, (two foodie gals who love to eat and cook) order the same items when we dine out together. Today was not any different, as we ordered to share, a Meyer lemon, arugula, and cheese pizza, and a mushroom pizza . Both were wood-fired. Yum ! We also ordered a caramelized pear, roasted hazelnut, gorgonzola salad with apple cider vinaigrette dressing. Oooooh...so delicious ! I had a refreshing lemonade to drink and our friend Debbie had the champagne that you see in the picture.</blockquote>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgACVuUf-nH8NKfuSqz0xYCcFHyQSSBNRZsjSvZZZuwnLSKC0XlZXZBLWIAarp4IbfKNWIf1oA6Nx4Pbled2ddtyBkQ1wfjMVOOmGxEJq4VdntA-4_HM1N1Ep5e5dVIMa2tS12zjy_SxWQ/s1600/IMG_2521.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgACVuUf-nH8NKfuSqz0xYCcFHyQSSBNRZsjSvZZZuwnLSKC0XlZXZBLWIAarp4IbfKNWIf1oA6Nx4Pbled2ddtyBkQ1wfjMVOOmGxEJq4VdntA-4_HM1N1Ep5e5dVIMa2tS12zjy_SxWQ/s640/IMG_2521.jpg" width="425" /></a> In the middle of the meal, some of us took turns <br />
blessing Sharon with kind words, telling her what we admire and appreciate about her, and thanking her for the special ways that she has affected our lives. Those were some touching moments and words. After our lunch, our kind waitress brought Sharon a sweet, fresh peach galette (a rustic little pie) with a scoop of vanilla bean ice-cream and a lit candle ! (Some of us were hoping and praying that the dessert chef had made lavender ice-cream; something delectable that we had had there before. But not today, boo hoo !) Oh well, not to worry...the day was gorgeous, the food scrumptious, the company delightful, and the celebration was fun !! What more could we ask of such a wonderful, blessed day !<br />
P.S. We missed those of you Bunnies, that weren't able to come this year !<br />
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A Former Flower Childhttp://www.blogger.com/profile/16834101875287138643noreply@blogger.com0tag:blogger.com,1999:blog-5281300404896377319.post-58902665208667781842016-07-06T21:39:00.000-07:002016-07-06T22:35:52.969-07:00French Goat Cheese Zuchini Tomato Tart !<div class="separator" style="clear: both; text-align: center;">
Happy Summer ! Well, the temperature here in Fresno has been over 100 degrees this week ! But that doesn't stop me from making my weekly trek to my favorite Farmer's Market. The market has been a glorious array of colors and bounty. I've been buying peaches, plums, apricots, nectarines, strawberries, boysenberries, peppers, zucchini, green beans, garlic, tomatoes, parsley, English and Armenian cucumbers, raisins, nuts.....and well, you get the picture ! </div>
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All the best chefs and cooks will tell you to cook with what is growing in season, so spying the shiny zucchini and the glistening tomatoes makes me think of this French Goat Cheese Zuchini Tomato Tart ! </div>
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I used to participate in the Santa Barbara French Festival, having had a booth where I had my artwork and greeting cards for sale. My booth happened to be placed beside Santa Barbara Catering, who sell delicious Nicoise salads, goat cheese zucchini tomato tarts, and other wonderful delights to eat ! Talk about a mouth watering placement ! One of the owners told me how to make these tarts, so here is what I recall to the best of my ability. I am using filo dough in this recipe, and I believe that SB Catering uses puff pastry for the crust, which would be a little easier and quicker ! I have made this tart with family...It's fun to make ! So gather your family or friends and create it together !</div>
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<i>French Goat Cheese Zuchini Tomato Tart</i> </div>
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1 package Filo pastry (I like to find whole wheat if available.)</div>
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1/2 cup olive oil</div>
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4 medium sized zuchini squash, sliced in circles 1/8 inch thick</div>
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1 medium sized red onion, sliced in 1/8 inch half circles</div>
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4 medium sized tomatoes, sliced in 1/4 inch circles</div>
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1 - 8 oz. cold goat cheese log (Keep this in the refrigerator for firmness, until needed.)</div>
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1/2 cup fresh basil, chopped</div>
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2 teaspoons dried Herbs de Provence</div>
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salt and pepper</div>
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<i> Procedure</i></div>
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<i> </i>Preheat the oven to 350 degrees. <span style="font-family: "georgia" , "times new roman" , serif;">Open up a package of filo dough. Take 4 sheets of dough off of the stack, and lay them on a baking sheet, or a piece of parchment paper a little longer than the dough. (If you want to make two tarts, double these directions.) Put 1/3 cup olive oil in a small bowl and get out a pastry brush. Put the rest of the dough inside the plastic bag and tape the ends, to freeze for another time.</span><i> </i>Cut the sheets in half the long way, stack them on top of each other, and cover them with with a damp dish towel. Uncover the filo sheets and brush each one with the olive oil, laying them on top of each other,and stack on a baking sheet. Fold all four edges of the sheets inside, 1/2 inch to make an outside crust.</div>
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Slice all the vegetables according to the thicknesses stated in the ingredients list, with a knife or a mandoline. (I love my mandoline because it makes such uniform cuts. Use extreme caution with one though, because they are so sharp !) Slightly overlap the zucchini circles in 2 or 3 rows. Lay a row of tomato slices down the center. Sprinkle the onion slices over all of the tart. Open the cold goat cheese log and crumble small goat cheese pieces over all. Then sprinkle the herbs de Provence or fresh basil, or both on top. Drizzle some olive oil over all. Bake the tart for 15-20 minutes or until the tart is golden brown. Cut the tart in 3 inch pieces. Mangez avec delices....Eat with delight !</div>
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<br />A Former Flower Childhttp://www.blogger.com/profile/16834101875287138643noreply@blogger.com0tag:blogger.com,1999:blog-5281300404896377319.post-69304476918784954632016-06-20T20:26:00.002-07:002016-06-21T13:30:02.978-07:00Escape to a Carmel Valley Paradise and an Apricot Tart !<div class="separator" style="clear: both; text-align: center;">
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Have you ever just needed to escaaaape ? Thaaat's how I was feeling the other day ! Needing some time to dream...to see beauty....to feel ocean air....to veg out with a good book....The mood I was in reminds me of the time that I spent about two days in gorgeous Carmel Valley, just inland from Carmel,California, where the air is warmer as one drives away from the ocean.<br />
So I called my cat sitter, made arrangements for her to take care of Cocoa, Poof, and Ollie, packed my things,and took off for two nights in San Francisco and two nights in Carmel Valley ! These pictures are of Earthbound Farm in Carmel Valley. This is a tranquil place where I like to wander, to have lunch and to take pictures. When you first drive up and park, you can see the organic county store with wooden tables, chairs, picnic tables, benches, and a large indoor/outdoor building where they hold events and classes such as wreath making. I like to see the beautiful organic produce in the store, grab a sandwich from the fridge in front of the store and a drink to have outside. There is a takeout counter where you can order the sandwich of the day, hot dishes, desserts, ice-cream, and coffee. I noticed that more parents are bringing their children there after school to get ice-cream these days !<br />
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I love wandering in the back of the farm, as it is a visual delight of flowers,<br />
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fruit, and vegetables! There is a kitchen garden full of lush vegetable plants, that one can open the little gate and take a stroll through. Ahhh, I dream of having such bounty in my yard ! An herb garden is carpeted in one area where people can cut herbs to buy. Children can run around a labyrinth of lightly colored stones, crawl into a teepee, and read the alphabet on signs as they look at plants or vegetables near the signs that start with each letter.<br />
As I was exploring the gardens, I encountered a mother with her little sons. She told me that there were some farm animals next door, so I opened a gate between the two properties and visited chickens, a pig, a donkey, an emu, and some goats in pens. I hope that these animals are let out to pasture to have more room to roam each day ! Earthbound farm's cafe uses the fresh, in season fruit and vegetables from the kitchen garden, fruit trees and vines on it's property. Since it's nearly summer, apricots are in season, and I'm an apricot fanatic, I thought I would include my favorite Apricot Honey Almond Tart. This unbelievable swoonable tart comes from the cookbook "At Home in Provence" by Patricia Wells. You might want to buy this wonderful cookbook, as well as her other cookbooks. Patricia lives my kind of fantasy life. She lives with her husband in a centuries-old farmhouse in Provence, France and teaches French cooking classes there and in Paris !! Bravo Patricia !!<br />
Prepare to see your guests melt in ecstasy as they eat this tart, and not believe you when you tell them how easy it is ! When I made it for a Friday night Sabbath dessert, one of my friends named Susan said that I could sell it at a bakery ! (Thanks to you, Patricia !) This tart can also be made with whatever fruit is in season, such as figs, plums, or a combination of fruits such as peaches, apricots, and nectarines. Whenever pitted fruits are used, be sure to cut them in half and bake them cut side up, so the juices will reduce and intensify during baking. Baked this way, there is also less of a tendency for the juices to leak into the crust, says Patricia.<br />
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<i>Apricot Honey Almond Tart</i><br />
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The Crust<br />
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Unsalted butter for preparing the tart pan<br />
8 tablespoons (4 ounces; 120 g) unsalted butter, melted and cooled<br />
1/2 cup (100 g) sugar<br />
1/8 teaspoon pure almond extract<br />
1/8 teaspoon pure vanilla extract (I use organic Mexican vanilla that I purchased online.)<br />
A pinch of fine sea salt<br />
1 1/4 cups plus 1 tablespoon (180 g) unbleached all-purpose flour<br />
<br />
2 tablespoons finely ground unblanched almonds (I found a bag of organic almond flour at Costco.)<br />
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The Cream<br />
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1/2 cup (12.5 cl) heavy cream<br />
1 large egg, lightly beaten<br />
1/2 teaspoon pure almond extract<br />
1/2 teaspoon pure vanilla extract<br />
2 tablespoons raw full-flavored honey, such as lavender (I buy Maison Peltier lavender honey online from France.)<br />
1 tablespoon superfine flour, such as Wondra (I just used all-purpose flour.)<br />
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About 1 1/2 pounds (750 g) fresh apricots, pitted and halved (Do not peel.) (I use apricots I have frozen too.)<br />
Confectioners sugar, for garnish<br />
<br />
1. Preheat the oven to 375 degrees F (190 degrees C; gas mark 5).<br />
2.Butter the bottom and sides of the tart pan and set aside.<br />
3. In a large bowl, combine the butter and sugar and, with a wooden spoon, stir to blend. Add the almond and vanilla extracts, salt, and flour,and stir to form a soft, cookie like dough. Do not let it form a ball. Transfer the dough to the center of the buttered pan. Using the tips of your fingers, evenly press the pastry onto the bottom and sides of the pan. The dough will be quite thin.<br />
4.Place the pan in the center of the oven and bake until the dough is slightly puffy and set, about 12-15 minutes. Sprinkle the almonds (almond flour) on the crust. (This will prevent the crust from becoming soggy.)<br />
5. Meanwhile, prepare the cream: In a medium-size bowl, combine the cream, egg, almond and vanilla extracts, and honey, and whisk to blend. Whisk in the flour.<br />
6. Starting just inside the edge of the prebaked pastry pan, neatly overlap the halved apricots, cut side up, at a slight angle. Make 2 or 3 concentric circles, working toward the center. Fill the center with the remaining apricots.<br />
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7. Pour the cream evenly over the fruit. Place in the center of the oven and bake until the filling is firm and the pastry is a deep golden brown, 50-60 minutes. The apricots will shrivel slightly. Remove to a rack to cool. Sprinkle with confectioners sugar just before serving.<br />
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<br />
Eight Servings<br />
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Variation: To prepare this tart with fresh raspberries, prebake the dough as directed. Add the cream and bake until the filling is firm and the pastry is a deep golden brown, about 10 minutes. Remove from the oven and allow to cool. At serving time, arrange a single layer of raspberries (about 12 0unces; 375 g) on top of the filling. Sprinkle with confectioners sugar just before serving.<br />
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Praise the Lord for Spring and Summer fruits ! I'm in Heaven !!!<br />
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A Former Flower Childhttp://www.blogger.com/profile/16834101875287138643noreply@blogger.com0tag:blogger.com,1999:blog-5281300404896377319.post-12144874705521621302016-04-27T22:41:00.001-07:002016-05-09T22:33:47.425-07:00Amazing Israel...The Empty Tomb in the Garden !<div class="separator" style="clear: both; text-align: center;">
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On our second to the last day in Jerusalem, we visited where it is believed to be the tomb, inside a beautiful garden, that Yeshua's (Jesus') body was placed in after He was crucified. The garden was constructed out of all sorts of shapes and sizes of stones, and had a profusion of various colorful flowers. It was a lovely, peaceful place where one could just sit and contemplate the miracle of Yeshua, Jesus rising from the dead, and to get away from the busyness of the city.<br />
I entered the carved out rock tomb with 3 other people, and a silence fell over us as we stood there in awe, and then one of the ladies, Crystal, began to praise the Lord, so much so that it sounded like a Psalm from the Bible that King David had written ! It was a beautiful moment.<br />
In an outdoor chapel area, we had a time of scripture reading and teaching from Rabbi and his wife, and then we took communion there,with grape juice in <br />
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olive wood cups and matzo bread, symbolizing Yeshua's blood and body having been crucified for our sins.<br />
I pray that you get to visit this Garden Tomb in Jerusalem and have an intimate moment with the Lord Yeshua, as He touches your heart with His love.<br />
Since this is a garden filled with flowers, I am planning to include a recipe for Lavender Apricot Jam, as soon as apricots are plentiful, and bursting with luscious sweetness !!<br />
To be continued.....!<br />
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P.S. And speaking of lavender, which was growing in this garden and other places in Israel...Here is a beautiful and very simple taste delight with white peaches, white nectarines, and lavender honey. I like to have this little treat for breakfast or a lovely dessert !<br />
<br />
White Peaches and Lavender<br />
Honey<br />
<br />
Buy some semi-soft white peaches or white nectarines in season, at your local farmer's market.Cut them in half, slice them in 6-8 wedges. Arrange the wedges on a pretty plate. Drizzle honey or especially lavender honey over the peaches or nectarines. Add an edible flower on the plate. (I found "Maison Peltier Lavender Honey on Amazon and ordered six of them, some to keep and some to give away as gifts !) Serve this INCREDIBLE treat to yourself, a friend, or your sweetie !<br />
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Where do I begin to write about a land with so much history (His story),beauty, color, texture, cuisines,and on and on..My recent trip to Israel was educational, inspirational, emotional, strenuous, challenging, and unforgettable ! It challenged me to push myself harder than I usually do physically, as we had nine days of getting woken up at 6:30 AM, being ready for the bus at 8:30, and walking on a lot of stones, gravel, and steps. I don't think I have ever seen so many rocks in one country, and Israel is vey small, much smaller than California ! When one travels there, you feel like you have gone back in time, but Israel is also a beautiful blend of the ancient and modern day age. It was so awesome and emotionally moving to go to places where Yeshua, Jesus Christ had been ! I particularly loved sailing on an ancient looking boat, across the Sea of Galilee, on a gorgeous day, knowing that Yeshua had walked on that body of water !! Cowabunga !!!<br />
After landing in the Tel Aviv Airport, I was taken by taxi to the Mediterranean Seaport city of Netanya.I was staying in a brand new Ramada Hotel and would meet the rest of my traveling group in the morning, as they had flown on another airline. I arrived in the afternoon, so I had time to take a little nap and a stroll to take in the view of the sea, and then later I would have dinner in the hotel restaurant.<br />
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My Rabbi's wife,Lynette, had told me that the food was wonderful in Israel, so I was very excited to indulge ! When I entered the restaurant, my eyes almost popped out of my head ! There was a buffet line of assorted, beautiful salads, and array of meats, such as chicken, beef, and fish, as well as stews, and a counter with assorted, cute little French pastries on it !<br />
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We stayed in four hotels on our trip, and these food photos were taken at several of them. I couldn't get over how organized the hotels were, from handling large groups of pilgrim tourists like us (We had 21 people in our group.), <br />
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and feeding us dinner and amazing breakfasts as well !</div>
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The breakfast buffets consisted of yummy selections like custom made omelettes, hard boiled eggs, small mushroom quiches, yogurts, yogurt cheese with mint or dill, cucumber and tomato salad, baby arugula, cereals, granola, croissants, pastries, a twisted chocolate yeast cake called a krantz cake, cappuccinos, cafe mochas, hot chocolate, and I could go on ! Yes, they even had salad for breakfast ! How's that for eating something healthy to start your day !! Speaking of salads...Here's a recipe for a farro salad, adapted and inspired by a recipe in the cookbook, "A Year in Vegetarian Kitchen" by Jack Bishop. Farro, or spelt, is a whole wheat grain that is eaten a lot in Italy. It's a great salad to eat at a bar-b-que, a picnic, or to have on hand in the fridge when you want to grab something easy and quick, to eat for three days at lunch, dinner, or maybe breakfast ??!!<br />
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Farro Salad<br />
<br />
1 pound Cremini mushrooms, trimmed and quartered, (halved if small) (Optional, I don't always add them.)<br />
1 cup cherry tomatoes (Or 1 cup sun-dried tomatoes, sliced. I prefer these because they have intense flavor.)<br />
4 medium shallots, thinly sliced<br />
1 red bell pepper, cut into 1/3" strips<br />
5 tablespoons extra virgin olive oil, or lemon olive oil<br />
salt and pepper<br />
2 tablespoons aged Balsamic vinegar (or more)<br />
1 quart chicken or vegetable broth<br />
1 1/2 cups farro (spelt) rinsed<br />
1/4 cup fresh parsley, minced<br />
1/2 cup fresh basil leaves, chopped or torn<br />
6 cups baby arugula leaves or fresh spinach<br />
4 ounces Pecorino Toscano, Goat Cheese, or Feta cheese, diced or crumbled (about 1 cup)<br />
<br />
Procedure<br />
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Move an oven rack to the center position and heat to 425 degrees. Combine the mushrooms, tomatoes, shallots, peppers, 2 tablespoons olive oil, and salt and pepper to taste on a baking sheet with a rim. (If you'd rather use sun-dried tomatoes, you can omit the fresh tomatoes and add them after the vegetables have roasted.) Roast the vegetables, stirring once, until the are nicely browned, about 20-25 minutes. Slightly cool the vegetables.<br />
While the vegetables are cooling, bring the broth, farro, and one teaspoon salt to a boil in a large pan. Reduce the heat, cover, and simmer gently, stirring it once or twice, until the faro is tender, but a bit chewy, 25-30 minutes. Drain the farro in a strainer and put it in a large bowl.<br />
Add the remaining 3 tablespoons of olive oil, the balsamic vinegar, and toss until the farro is coated evenly. Add the roasted vegetables, parsley, and if using the sun- dried tomatoes, to combine. Cool it slightly then add salt and pepper to taste.Chop the spinach and add to to the salad. If you feel that more olive oil, balsamic vinegar, and seasoning is need, go and add them. Crumble some cold goat on top or the cheese of your choice. So make this salad and.......Go to Israel !! You'll be forever changed !!<br />
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A Former Flower Childhttp://www.blogger.com/profile/16834101875287138643noreply@blogger.com0tag:blogger.com,1999:blog-5281300404896377319.post-51871776550696766112016-02-02T16:55:00.001-08:002016-02-07T00:15:28.384-08:00Coq au Vin (Kosher !)<div class="separator" style="clear: both; text-align: center;">
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Oh, the French !! Their cuisine never ceases to AMAZE me ! It seems that almost every time I make a French recipe, it's delicious.....because it's French ! Last year I went to Portland, Oregon with my mother, Sonje. Her friend Lorna, took us to the historic Heathman hotel,which has a French restaurant. There I ordered Coq au Vin for the first time. Oh boy, now that's an award winning dish ! I recently made it for the first time, when I had my mother and brother Brett over for the last night of Hanukkah. When I tasted it at the dinner table, I swooned and let out an "Oh yum" under my breath. I know that it isn't polite to brag about the food you've just made, but oh boy, this was good ! Why haven't I made Coq au Vin before !!?? It was probably out of ignorance and fear, that the recipe was going to be too complicated. Man, I didn't know what I was missing ! G-d has really blessed the French with out-of-this-world inspiration in their recipes ! Some dishes are rustic and comforting, and others are sophisticated and very elegant. Many recipes are actually easy to make, with many not having a lot of ingredients ! On another note...but speaking of the French...Why don't we forget the word "Diet" and eat more sensibly and enjoyably like they do....Eating healthy, balanced meals...lots of colorful,fresh ,in-season, organic vegetables...avoiding foods made with white sugar and white flour, 6 days a week, and fried foods...having fresh fruit for dessert...and one day a week having a high quality,small sweet dessert if desired (Optional,like a pastry from a French bakery). I also like to have a small handful or two of Lily's Dark Chocolate Chips, that are sweetened with stevia, for a little snack mid-day. I found them at Whole Foods Market. We don't have to torture ourselves with weird,unbalanced diets !!! Oh, and exercise every other day helps tremendously too !!! The French walk a lot !!!<br />
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A typical Coq au Vin recipe uses bacon, I would imagine, for flavoring. I read in the Bible that the Lord doesn't want us eating pork and shellfish, (When the Creator of these creatures say not to eat them, I believe He knows what he's talking about ! So, I abstain !) So, I decided to look for a recipe that left the bacon out. To my delight, I found Jaime Geller's two recipes online, and then it dawned on me that I have her "Joy of kosher" cookbook ! After making and tasting this divine recipe, I thought ...who needs the bacon ??!! So here 's an adaption of Jaime's recipe for "Coq au Vin with Veal Sausage, Thyme, and Merlot", minus the veal sausage. I recommend using small organic chicken legs and small or boneless thighs, as I think the sauce will infuse it's flavor better than if you are using thick,less tender breasts.I also added carrots to this recipe. This entree would also be delicious served with garlic mashed potatoes. sprinkled with some chopped parsley !<br />
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P.S. So don't be afraid to try a new recipe, even if it's French ! This stint on this earth is short, and there are a bazzzzilion recipes out there !! Add something new to your repertoire !! (Repetoire is a French word as many so called English words are !) Oh, and by the way....cook with fresh vegetables....old mushrooms taste like old mushrooms....old potatoes taste like old potatoes, etc., etc..<br />
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Coq au Vin with Thyme and Merlot<br />
<br />
2 tablespoons olive oil<br />
One 3 1/2-pound chicken cut into 8 pieces<br />
(I also used a 3 1/2 pound package of organic thighs from Costco)<br />
1/2 teaspoon kosher salt<br />
1/2 teaspoon freshly ground black pepper<br />
1 cup peeled pearl onions (fresh or frozen)<br />
2 garlic cloves, minced<br />
2 tablespoons tomato paste<br />
one 750 ml bottle merlot (I found a bottle of Charles Shaw at Trader Joe's for around $4.00.)<br />
1 small bunch fresh thyme or 1 tablespoon dried<br />
1 bay leaf<br />
3 carrots, sliced in 2" pieces, or 15 baby carrots with 1/2 " stems<br />
1 cup cremini mushrooms, halved<br />
1/2 cup chopped parsley<br />
<br />
Preheat the oven to 375 degrees. Heat a large Dutch over medium-high heat and pour in the oil. (I used medium heat because I have a hot stove.) Season the chicken with the salt and pepper. Brown the chicken on all sides, cooking for 10 to 15 minutes total and then transfer them to a large plate. (I also used a frying pan so that there are not too many pieces in the pan together, that would cause steaming.) Add the onions to the drippings and sauté them until browned, about 6 minutes. Add the garlic and cook for about 3 seconds, until fragrant. Stir in the tomato paste and cook 2 minutes. Add 1 cup water, the wine, bay leaf, torn in half, and the reserved chicken. Bring to a simmer, cover, and transfer to the oven. Bake 30 minutes.<br />
Add the mushrooms and the carrots, re-cover, and bake until the chicken is tender, about 30 minutes more.<br />
Transfer the chicken and all the vegetables with a fine-mesh strainer or slotted spoon to a bowl and keep warm. Remove and discard the bay leaf and the thyme sprigs, so just sauce remains in the pot. Bring to a boil, and simmer until reduced by half, about 20 minutes. Return the chicken and vegetables to the sauce and stir to coat well and heat through. Serve immediately on a rimmed platter, sprinkle some chopped parsley on top, passing any extra sauce in a gravy boat.<br />
Another way to individually plate this entree, would be to place a good spoonful of garlic-mashed potatoes on each plate, and then to place chicken and vegetables on top.<br />
So voila, there you go ! Make this lovely dish for a Holiday, birthday, anniversary, or any time you feel in the mood to pretend you're in Paris !<br />
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<br />A Former Flower Childhttp://www.blogger.com/profile/16834101875287138643noreply@blogger.com0tag:blogger.com,1999:blog-5281300404896377319.post-22703682746560737232016-01-04T21:29:00.001-08:002016-01-12T21:15:42.988-08:00A Rainbow Salad Inspired by "Love and Garlic" !<div class="separator" style="clear: both; text-align: center;">
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Back in the day when I had 3 young children, there was one activity that I loved and still love, which was to attend cooking classes ! I have taken classes from a former Fresno Bee Newspaper food writer, Whole Foods Market, Erna's Elderberry House Restaurant in Oakhurst,Ca., Pascale Beal of Pascale's Kitchen in Santa Barbara, a language school in France, a B and B in Washington, and a wonderful catering company in Fresno called Love and Garlic, owned and run by Nancy Vajretti, a fabulous cook ! (You might enjoy taking cooking classes solo, with a friend, or with your spouse. I hope this list gives you some ideas of where you might attend.) Nancy had a cozy kitchen, where a small group of us would gather around a large, square table on stools. She would discuss the menu with us first. Often the recipes had history to go with them, like Gelsomina's Chocolate Pudding Cake, or her mother's Minestrone Soup, which consisted of pulling a variety of vegetables out of the fridge. I think knowing that a dish has a story behind it, makes it just a little more special, significant, interesting, and personal.</div>
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Well....Everything that we made in Nancy's kitchen was scrumptious, which brings me to recall her "This Season's Pear Salad".The reason I am writing about this salad, is because often when I make it, people go a little coo coo over the dressing ! I went berzerk when I first tasted the spicy dressing and the wonderful medley of ingredients !!! It was like no salad I had ever tasted before ! Nancy's version had poached spicy pears in it, white cheddar cheese, pine nuts, dried craisins (cranberries), and raisin nut bread croutons, with a red wine pear vinaigrette dressing.<br />
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I have changed the salad ingredients a little, as well as the dressing recipe, but I think both versions have that WOW factor ! The salad is also beautiful to behold with the eyes, because of it's variety of colors in the baby greens, blueberries, oranges, apples, raspberries, strawberries, cheese, and pine nuts. It's a lovely salad that fits in well with all seasons of the year, and any Holiday or celebration.This salad could also be a whole meal with some yummy muffins added to it.<br />
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Spicey Fruit, Cheese, and Pinenut Salad<br />
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1/2-1 large box or bag of baby greens<br />
2 apples,sweet-tart, sliced thin<br />
2 oranges,sliced or cubed<br />
1 small carton raspberries<br />
1/2-1 small carton blueberries<br />
10-15 strawberries,sliced<br />
1/2 cup toasted pine nuts<br />
1/2 lb. Jack cheese, crumbled in 1/2'' pieces<br />
<br />
Vinaigrette<br />
<br />
1 cup extra virgin olive oil<br />
1/2 cup orange juice concentrate<br />
1/2 cup red wine vinegar (or raspberry vinegar)<br />
1/4 cup cranberry juice<br />
2 tablespoons honey<br />
1 cinnamon stick, freshly ground (The 3 sweet spices can be ground together.)<br />
1 whole nutmeg, freshly ground<br />
6 whole cloves, freshly ground<br />
1/2 teaspoon salt<br />
1 teaspoon fresh cracked pink peppercorns<br />
(or 1/2 teaspoon ground black pepper)<br />
1/4 cup chopped fresh mint and tarragon (optional but good !)<br />
1 to 1 and 1/2 cups raisin bread, cut into cubes (optional)<br />
<br />
Whisk all of the dressing ingredients in a large jar or a blender, plus 1 teaspoon of the ground cinnamon, nutmeg, and clove mixture. Taste to see if it needs more seasoning, honey, or juice. (Sometimes I also add some Xylitol, a natural sweetener, if the dressing is too tart. You also could add a little raw sugar.)<br />
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In a salad bowl, put the greens, 3/4's of each fruit, 3/4's of the pine nuts, and 3/4's of the cheese crumbles. You can slice the fruit with a knife, but I prefer a mandoline slicer, which makes gorgeous, thin slices. Drizzle some of the vinaigrette over the salad and toss. Do not overdress the salad. Arrange the extra fruit, pine nuts, and the cheese on top. Then lightly sprinkle some more vinaigrette over all. A plastic squeeze bottle works great for this.<br />
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P.S. As an option, you can lightly toast some raisin bread croutons in a frying pan, <br />
on medium low heat, and add those to the salad.<br />
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P.P.S. At my daughter Brittany and son in law Jeff's house for a Holiday, we had wonderful Mexican tamales that were prepared by Casa de Tamales Restaurant in Fresno. Their Aunt Monique made brown and white rice with sautéed onions and a southwestern salsa added, that had beans in it ! It was delicious ! For a big holiday gathering, it can be a whole lot less stressful to order from a restaurant, if that floats your boat. People bringing food also is helpful !<br />
I made a green salad that had watermelon radishes, orange slices,pears slices, pumpkin seeds,radish slices, toasted cracked hazelnuts, and dried cranberries. You could also add sliced avocados and sliced mangos, if you'd like. It had a south of the border flavor, so to the salad dressing recipe that I have written on this page, I added 1/2 teaspoon of dried chili flakes. You also could add 1/4 cup of lime juice if desired. Taste and see if this is a delicious, mildly spicy dressing for you, and if not, just adjust the seasonings !<br />
Isn't Adonai amazing, good, and loving to have given us such a wonderful variety of colorful and delicious foods !! Thank you, thank you loving Father !!!<br />
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<br />A Former Flower Childhttp://www.blogger.com/profile/16834101875287138643noreply@blogger.com0tag:blogger.com,1999:blog-5281300404896377319.post-49936007620925256812015-12-17T20:59:00.000-08:002015-12-17T21:42:49.982-08:00Homemade Chai Tea for Winter !<div class="separator" style="clear: both; text-align: center;">
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Winter is coming ! That means cold weather with warm hearty soups and stews, along with hot, comforting drinks, aromatic teas, and soothing coffees. The past couple of years, I have been buying affordable Trader Joe's Chai teabags in boxes. On my last visit there, they were out of this delicious tea. I also bought some luscious handmade loose chai tea that a man had made, and his wife was selling at the Hanukkah Bazaar at Temple Beth Israel in Fresno. Wow, the flavor was so intense, and I couldn't believe that it only took 1/2 teaspoon of the mixture to make one cup of tea ! Well, I took that little canister of tea to New York, when I visited my daughter Brittany and her new husband Jeff, recently, and I left it there for them. Soooo, not having any Chai tea and having been wanting to make my own chai tea, I decided now was my chance to give it a shot ! <br />
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I gathered the ingredients that I found in my kitchen,such as cinnamon sticks, black pepper corns, star anise, fresh ginger, cardamon, a small piece of a vanilla bean, a whole nutmeg, and ground them up in my little coffee grinder, then steeped 1/2 to 1 teaspoon of the tea in a mug filled with hot water. I was amazed how EASY the whole process was ! It probably took about 5 minutes from start to finish ! I noticed at our local Lassens Market that there are different flavors of Chai tea, so basically you can put whatever blend of spices in the grinder that you want , to make the particular tea that suits your fancy ! You can also add whole cloves, coriander seeds, and fennel seeds to your mix. Oh, by the way....Did you know that Chai means tea ? So if you're making Chai tea, you're really making tea tea !<br />
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When I went out to buy the spices to make the tea, I looked in a couple of grocery stores. There, I was able to find what I needed, but at expensive prices. Then I went to a Mediterranean market in Fresno and was able to find most of these spices in bags and plastic containers. (Entering that market was like going to the other side of the world ! One Persian customer was buying freeze-dried limes for I know not what , and roasted watermelon seeds covered in a pink powder ?? I bought pomegranate molasses for the first time to drizzle on roasted acorn squash !) The quantities of the spices were larger and cheaper ! It may take a few trips around town to find what you need. Some recipes add black tea as well. I prefer not to add the extra caffeine, so I leave it out. You can add loose tea or a tea bag when you are steeping your tea, if you want.<br />
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My Version of Chai Tea<br />
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1/2 teaspoon whole pepper corns<br />
1 cinnamon stick<br />
1 teaspoon cardamom pods<br />
1/2 inch fresh ginger<br />
2 star anise or<br />
1 teaspoon fennel seeds<br />
1/2 teaspoon whole cloves<br />
1/4 vanilla seed<br />
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Grind all the ingredients in your coffee bean grinder. Leave them in the covered grinder or put them in an air tight container. (A pinch of these spices might taste good in your coffee another day, or in a citrus salad dressing, or in applesauce ! ) Put 1/2 teaspoon of the mixture in a teacup. Add 6-8 ounces of boiling water. Cover your cup and let it steep for 3-5 minutes. I heat about 1/4-1/3 cup of milk or 1/2 and 1/2 in a metal measuring cup on the stove. Watch it carefully ! Add the hot milk to the tea, plus a teaspoon of honey, or a little more ,if desired. If the tea isn't strong enough for you, add a little more of the tea mixture to your cup.<br />
Then I take my tea outside ,if it's warm enough, watch my cats enjoying the sun rays, gaze around the tranquility of my flowers and trees in my garden, watching a new morning unfolding, and thank G-d for another day of life !<br />
P.S....This tea, placed in small zip-lock bags, then put in decorative bags, and tied with ribbon or raffia, would make nice gifts !<br />
P.P.S....Freeze-dried limes add authentic lime flavor to cuisines including Middle Eastern, Mexican, Thai, and Indian foods. The watermelon seeds are dried, salted, and offered to guests in Persian homes. There are such new, exciting, things to learn when entering into a different cultures' market and going up and down the isles, studying all the foods one has never seen before ! Ask questions about certain foods are used ! Your world will expand and grow !!<br />
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<br />A Former Flower Childhttp://www.blogger.com/profile/16834101875287138643noreply@blogger.com3tag:blogger.com,1999:blog-5281300404896377319.post-61013279295696390692015-10-20T15:11:00.001-07:002016-01-12T21:10:28.907-08:00Heaven on Earth...Chateau du Sureau !<div class="separator" style="clear: both; text-align: center;">
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I have a secret retreat that I call my place of Ahhhh, or my little Heaven on Earth, which is located in the California Sierra Mountains, in a petite town called Oakhurst. Shhhhh, don't tell anyone where I go or what I do there ! This would be Chateau du Sureau, a ten room castle, and also on the property is Erna's Elderberry House, a fine dining restaurant, owned by Erna Kubin-Clanin and her husband Rene. A beautiful ochre colored villa and a luxurious spa can also be found amongst the pine trees and elderberry bushes. Sureau means elderberries in French.<br />
Do you ever find that perhaps once a year or more, you long for a haven of peace and quiet, somewhere where you can unruffle your feathers, where stress is a forgotten state of being ? Well, I have those times too, and those are the moments when I dream of staying at Chateau du Sureau and dining at the Elderberry House...Trust me, this inviting, homey, elegant, little castle is well worth putting on your bucket list and saving your pennies for....a taste of European elegance in California !<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPrq5T43BJR0xTD7jptoj-AP6fBAKVnpdGJf5IQDB1EmZNYLnDnFnW6SkPI-MJfisvHnuepqM5aIVjHRuxCCPhp6GApaxxdxeiA4SsjNJ436dYG2oENDtQgcDDwcslGwZ9gj3jFEBwTew/s1600/IMG_6440.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPrq5T43BJR0xTD7jptoj-AP6fBAKVnpdGJf5IQDB1EmZNYLnDnFnW6SkPI-MJfisvHnuepqM5aIVjHRuxCCPhp6GApaxxdxeiA4SsjNJ436dYG2oENDtQgcDDwcslGwZ9gj3jFEBwTew/s640/IMG_6440.jpg" width="425" /></a> When I arrive at the green iron gate, I am greeted by a sweet, friendly voice saying,"Welcome home !" A darling chambermaid and a charming bellman escort me to my favorite room called the Safran, which means saffron in French. All of the rooms have herbal names. As I enter, I see my oh, so soft bed with the fluffy down comforter, a warm fire burning in the fireplace (if it's chilly), a little gateau (cake) wrapped prettily, on an antique plate with a pearl handle knife. I see the beautiful antique armoire in which to hang my clothes, a tall tapestry of the lady and the unicorn on the wall, fresh flowers, some sweet surprises in a cookie tin, lovely toiletries by the sink, a cuddly soft white robe, and on it goes ! Soft classical music is playing. My darling chambermaid even brings me a beautiful plate of refreshment, such as a salad, or fruit and some tartines (open-faced sandwiches),with a glass of their special spiced tea or wine. Like I said, ahhhhhh......<br />
One of my favorite pleasures for unwinding is to take a good book or two, go down to the pool, lay on one of the terry covered chaises, and just bask there, reading for hours ! I like to read books like "God on a Harley" by Joan Brady and "French Women Don't get Fat" by Mireille Guiliano. Usually no one is swimming in the pool, because I go up there in less touristy times, Spring or Fall. A wonderful young lady or gentleman always comes down the steps to check on me, to offer tea or a delicious snack, which I never refuse ! Por quois pas ! When the sun starts setting and I am feeling the fresh mountain air start to chill, I reluctantly pack up my books and go into the Chateau to get ready for dinner. I am consoled with the fact that I have one more day to lie out by the pool and that I will have a fabulous meal in the gorgeous restaurant tonight !<br />
It's fun to dress up and walk down the lane, past the beautifully lit fountain, to the candles flickering and the fire blazing in the restaurant.You may receive a special greeting by the Sommalier or one of the excellent waiters. Dinner is always divine, around six courses, with wine pairing if you would like. Even if you are dining solo, the experience is so lovely. When I am alone, I really am not, because I believe that my Lord Yeshua is with me on a special date ! I usually invite friends to join me on one of the other nights. After a beautiful dessert, you may be given some special, sweet bon bons to top off your perfect evening !<br />
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After dinner, knowing that your warm,inviting chambre is only a short walk away gives one a sense of delight. There are logs to burn in the fireplace, soft classical music to play, candles to light and place around the spa tub, that you can luxuriate in under clouds of bubbles ! Then dry off with a fluffy, cotton towel, slip into one of the ultra-soft robes, and melt into the silky sheets and down-filled pillows on your antique bed. Ahhhhh.....again ! There may also be a sweet little edible surprise left on the bed for you, in case you haven't indulged enough !<br />
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Waking up in the morning is another sensory delight (They just keep coming !), when I smell the aroma of freshly baked croissants wafting under my door, and a charming miss or gent knocks, carrying a darling tray with just brewed coffee, cream, a tiny honey pot, and a little vase holding fresh flowers. Ohhhhh.....Can I stay here forever !!!? I have time to sip my coffee, gazing at the fire, listening to soft music, and reading my Bible, before going down to the Provencal patio and herb garden for breakfast !<br />
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I eagerly anticipate what breakfast delights await me, as they are always a welcome surprise. Fresh squeezed orange juice, flakey croissants with homemade strawberry and apricot jam, a chicken vegetable quiche, ginger apple cake, fresh fruit, homemade granola, and on and on it goes. Speaking of granola, I'm following this story with a homemade granola recipe !<br />
Then I'm off to my quiet place by the pool to read my second book. Others may choose to walk around Oakhurst or take a day trip to Yosemite National Park, to see the grandeur and beauty of God's creation.<br />
On my last wistful day, I like to walk down a winding path through the graceful pine trees, to the koi fish pond. Large, gorgeous koi fish slowly swish themselves around, peeking their lips out of the water, hoping you've brought them a treat to nibble on. There are graceful statues of two cranes nearby, as well as a giant chess game, and a delightful wooden swing which I love to sail high on ! One time one of the gentlemen working there gave me a big push !<br />
Lastly, after packing up my things, the sweet hostess discreetly gives me my bill (Tipping is included for the Chateau.), a gift of roasted California almonds, and a bottle of water for the winding drive down the mountains towards home. Ahhhh.....Erna, and Rene, you think of everything, you and your wonderful, kind staff , having given me a calm, restful, rejuvenating stay.....my little secret place of heaven on earth !<br />
Merci, merci beaucoup !!! Que Dieu vous benise !!<br />
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My Toasted and Raw Granola<br />
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In my college days, I was a super health nut and a vegetarian. I loved making my own granola often, after a friend gave me her recipe that I went berserk over !! Well, I lost the recipe, but this recipe is pretty yummy. I decided to combine raw and baked granola to make the recipe healthier and I use organic ingredients !<br />
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4-6 cups oats, old fashioned<br />
1 cup shredded coconut (I like to use the large flakes.)<br />
1/2 cup sesame seeds<br />
1/2 cup pumpkin seeds<br />
1 cup chopped nuts (walnuts,pecans,or almonds)<br />
1-2 freshly ground cinnamon sticks<br />
1-2 freshly ground whole nutmeg<br />
1 teaspoon kosher salt<br />
1/2 cup honey<br />
1/2 cup maple syrup<br />
1/2 cup molasses,organic,unsulfured<br />
1/2 cup olive oil<br />
3/4 cup raisins<br />
3/4 cup dried cranberries<br />
1/2 cup dried cherries (if desired)<br />
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Pre- heat the oven to 300 degrees. In a coffee grinder, grind 1-2 cinnamon sticks and 1-2 whole nutmegs. (If you don't have a coffee grinder, you can use powdered cinnamon and nutmeg, but freshly ground spices are so much more flavorful and aromatic !) In a large bowl, put in all of the ingredients, except the dried fruit. Mix these ingredients together. I use my hands, as this helps me feel when all is thoroughly blended together. Taste the ooey-gooey granola on you sticky hands to see if it needs more salt, spices, honey, molasses, or oil. Divide the mixture onto two baking sheets. Bake one baking sheet for 15-20 minutes, until golden brown. Half way through baking, you can stir the granola with a spatula. Then remove from the oven to cool. Break the mixture up with your hands and then toss with half of the fruit.<br />
Add the rest of the fruit to the mixture on the other baking sheet, and let it air dry in a sunny spot in your kitchen, or outside, covered with a tea towel or a few layers of cheesecloth, until it is dry and somewhat crunchy. Then combine the two mixtures together and store in a covered container, or fill cellophane bags and tie with raffia or ribbon to give as gifts. (The granola comes out a bit soft. If you don't want your granola on the softer side, bake ALL of the grain mixture, before adding the dried fruit.) You can even find sticker companies online where you can create your own cute granola labels !<br />
Soooo.....Remember to take time during the year to go on a relaxing vacation, and rest one day a week as God tells us to in the Bible.....That's the healthy way to live !<br />
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A Former Flower Childhttp://www.blogger.com/profile/16834101875287138643noreply@blogger.com0tag:blogger.com,1999:blog-5281300404896377319.post-46361477657527254732015-10-12T20:59:00.003-07:002015-10-12T21:20:32.995-07:00Autumn Apple Tart !<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijGObTRYXabFDjUI_cduhxpX4bDiv89cB_pKmnOh0-IFFtsKCh1ikotHYyyjNFTzN68-eG5tgP19oQZPJnMYSWw1zqPXqRATwgV7vtc1MhOoQbVMj8-pE8uPrDsYbSFYLiajLDn-dstSA/s1600/IMG_8145.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijGObTRYXabFDjUI_cduhxpX4bDiv89cB_pKmnOh0-IFFtsKCh1ikotHYyyjNFTzN68-eG5tgP19oQZPJnMYSWw1zqPXqRATwgV7vtc1MhOoQbVMj8-pE8uPrDsYbSFYLiajLDn-dstSA/s640/IMG_8145.jpg" width="480" /></a> Autumn has arrived in Fresno California ! Halleluia !!! The air is so perfect and refreshing after a hot summer, and the smoke that we have been periodically breathing from forest fires in our local mountains ! As sad as I am, when our bounty of summer fruits and vegetables goes away, it's nice to see the variety of apples,grapes,squash,and pumpkins,pomegranates,etc.,filling the wooden boxes at our farmer's markets.<br />
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Recently for the joyful Rosh Hashanah (New Year) celebration with my Messianic Congregation, people brought apples,honey,and apple cakes to eat, to symbolize a sweet new year. I made and brought a French apple tart. I found a delicious Apricot Honey Almond Tart recipe in Patricia Wells ' cookbook called "Patricia Wells at Home in Provence", in which I substituted apples for the apricots and brushed warmed apricot-lavender jam on top. (I purchased this jam at a beautiful French shop in Carmel,California called Jean de Luz...a place that I looove to visit !!) This tart is so easy and fairly quick to make. You don't have to roll out the crust ! Just press the dough into the pan ! Make it for your guests the day before your gathering. They will be AMAZED at your beautiful French creation, hardly believing that YOU actually made it !!<br />
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Apricot (Or Apple) Honey Almond Tart<br />
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Equipment: One 9-inch (23-cm) fluted tart pan with removable bottom<br />
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The Crust<br />
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Unsalted butter for preparing the tart pan<br />
8 tablespoons (4 ounces; 120 g) unsalted butter, melted and cooled<br />
1/2 cup (100 g) sugar<br />
1/8 teaspoon pure almond extract<br />
1/8 teaspoon pure vanilla extract (I use Mexican vanilla,which is so delicious, that you can purchase online !)<br />
A pinch of sea salt<br />
1 1/4 cups plus 1 tablespoon (180 g) unbleached all-purpose flour<br />
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2 tablespoons finely ground unblanched almonds<br />
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The Cream<br />
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1/2 cup (12.5 cl) heavy cream<br />
1 large egg, lightly beaten<br />
1/2 teaspoon pure almond extract<br />
1/2 teaspoon pure vanilla extract<br />
2 tablespoons raw full-flavored honey, such as lavender<br />
1 tablespoon superfine or all-purpose flour<br />
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About 1 1/2 pounds (750 g) fresh apricots, pitted and halved (do not peel) (or apples,cored and sliced thin)<br />
Confectioners' sugar, for garnish<br />
Apricot jam<br />
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1. Preheat the oven to 375 degrees F (190 degrees C; gas mark 5).<br />
2. Butter the the bottom and sides of the tart pan and set aside.<br />
3. In a large bowl, combine the butter and sugar and,with a wooden spoon, stir to form a soft,cookie like dough.Do not it let it form into a ball. Transfer the dough to the center of the buttered pan. Using the tips of your fingers, evenly press the pastry onto the bottom of the buttered pan. The dough will be quite thin.<br />
4. Place the pan in the center of the oven and bake until the dough is slightly puffy and set, about 12 to 15 minutes. Sprinkle the almond flour flour on the crust. (This will prevent the crust from becoming soggy.)<br />
5. Meanwhile, prepare the cream: In a medium-size bowl, combine the cream, egg, almond and vanilla extracts, and honey and whisk to blend. Whisk in the flour.<br />
6. Starting just inside the edge of the prebaked pastry pan, neatly overlap the halved apricots, (or sliced apples), cut side up, at a slight angle. Make 2 or 3 concentric circles, working toward the center. Fill the center with the remaining apricots (or apples).<br />
7. Pour the cream evenly over the fruit. Place in the center of the oven and bake until the filling is firm and the pastry is a deep golden brown, 50 to 60 minutes.The apricots will shrivel slightly. Remove to a rack to cool. (I brushed warmed apricot/lavender jam on top of the apples. I heated about 1/3 cup jam in a small pan on low heat.) Sprinkle with confectioners' sugar just before serving.<br />
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Eight Servings<br />
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Variation: When apricots are out of season,you can use figs,plums,or a combination of fruits such as peaches,apricots,and nectarines. To prepare this tart with fresh raspberries, prebake the dough as directed. Add the cream and bake until the filling is firm and the pastry is a deep golden brown, about 10 minutes. Remove from the oven and allow to cool. At serving time, arrange a single layer of raspberries (about 12 ounces; 375 g) on top of the filling. Sprinkle with confectioners' sugar just before serving.<br />
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P.S. I always pray to Yeshua before I cook meals for friends and family, asking Him to help me prepare a delicious creation......Soooo.....Go for it Frenchie....Make this tart SOON ! Love ya !!!<br />
<br />A Former Flower Childhttp://www.blogger.com/profile/16834101875287138643noreply@blogger.com0