H O L Y ~ G A R L I C
Look what has popped up in my garden...GARLIC!! Garlic isn't apart of the Holy Trinity in Cajun cooking, but it's holy to me. Garlic along with onions are so intertwined in what and how I cook, I feel stifled without them. My parents were great cooks who knew how to season so well. And you might guess garlic and onions were ever present in my home growing up. So If you aren't a garlic lover or a garlic user, get on board. And come on, use the real thing. Garlic is used in many dishes , but one I love because it's so versatile is "Aloli". This is packed with flavor, and will make the ordinary hamburger or sandwich scream with flavor. Try it, you'll love it!
A I O L I
1 egg
1/2 clove garlic (1/2 tsp)
1 tsp. Dijon mustard
1/2 oz. white wine vinegar
4 oz. veg oil
1 oz. olive oil
1/4 tsp. kosher salt
1/8 tsp. black pepper
1/8 tsp. cayenne pepper
In food processor or blender puree the egg yolks, garlic, mustard and vinegar until smooth and creamy. Combine oils. With motor running slowly drizzle into food processor until emulsified. Remove to a bowl and add salt and peppers. cover and refrigerate until ready to use. Can last a couple of weeks refrigerated.
Bon Appetite, Peggy
It is time to plant here at our farm in Cache Valley. I am excited to plant vegetables, potatoes, beans, pumpkins, gourds and much much more. Not to mention our raspberries, strawberries, and plethora of perennial flowers that I am waiting anxiously to bloom. Isn't it just beautiful? This is a picture of me in our vegetable & lavender garden last year.
What is sherry?
What is sherry? Not being knowledgeable myself I had to learn what makes this liquor different from wine, and a must in your kitchens pantry. So What is sherry...It's a fortified wine. Meaning once the wine becomes fermented it's fortified with Brandy. And if the Label says "Sherry" that means it can only come from the "Sherry Triangle", in Spain.
Okay, now that you know the history. Here is a recipe for an easy sherry mushroom sauce That is so yummy and tastes great over everything.
To Begin...
As I mentioned this sauce is fabulous over Chicken, Pork or beef. The basic flavors begins with using the dripping and the goodness that comes from the pan you've cooked your meat in.
For example if I cooked chicken I would saute and cook the chicken in a skillet where I have melted 3 Tbs. butter, and 2 Tbs oil. (Adding oil to your butter allows you to cook at higher temp without burning the butter). Using this same method you can saute steaks or my favorite a pork loin. I use my Mom's treasured cast Iron skillet.
Season the loin well, melt the butter and oil. Brown the loin on all sides, pop in the oven and cook at 325 until meat thermometer reads 155-160.
NOW you are ready for the sauce...
Sherry Cream Mushroom Sauce
2-4 Tbs butter
2 Tbs. oil
1/4 Lb mushrooms, sliced
1 Tbs. chopped garlic
1 green onion, chopped
1/4 cup sherry
1/2 cup heavy cream
If the butter has overly browned, pour off and add another 2 Tbs. butter. Add mushrooms, garlic and onions and saute over high heat until mushrooms are soft. Add Sherry, bring to a boil, and reduce by half (this means allowing half of the liquid to cook out, do not pour out half of the liquid). Making sure you stir up all the bits of goodness left in the pan from your meat. Add cream, bring to a boil and reduce to desired thickness. Taste to correct seasonings.
This sauce is so good you'll want to DOUBLE it!
Bon Appetite,
Peggy
This is Brooke, Peggy's daughter. I am posting this picture to show off my moms fabulous and delicious Easter Dinner. Potatoes au gratin, roasted asparagus, chevre salad, Lawry's seasoned spinach and baked ham. yum. I think my mom needs to post the recipes for all of these, what do you think? :)I also wanted to let you know I am the reason her blog has changed looks. I was messing around with backgrounds because I found this Lavender one, but I don't like it as much as the other one and when I went to change it back I lost it. :( I am still searching for the original one, so sorry mom.
So what the heck is "Eggs on the golden rod"? it's a fantastic, simple meal that gets rid of those extra Easter eggs, and left over ham. My mother made this every year right after Easter. Above are our leftover Easter eggs. You can't tell from the picture , but they are what a farmer would call a pee wee egg. Even a chicken has to learn by starting out small. They are so cute and just a mouth full.
Eggs on the Golden Rod
Make a basic white sauce. Peel a couple of eggs, as many as you would like. Chop the whites and reserve the yolks. Add the whites and some leftover ham to the the white sauce.
Now Toast and butter a couple of bread. Spoon the whites sauce over top, and crumble the yolk over top (this creates the golden rod effect). It's simple and delicious.
Cheers, Peggy