Yesterday was a scary day for Roz and Thad residents of Tuscaloosa. Thad at work, Roz home alone with no power. This was a first for this girl from the west, who knows about earthquakes, but not Tornados. While she sits in her hall, I'm on the cell with her in Utah tracking the Tornado on the internet. It was un-nerving to see a hugh storm headed for her city. They escaped without damage. But Tuscaloosa didn't as you can see from the photo. So much is gone. My favorite Barbecue "Full Moon" completely gone. The main shopping area also gone. Those Alabama folk are tough old birds. Tuscalossa will be rebuilt bigger and better. Our prayers go out to ya'll
Today is Mike's 58th birthday. So I gave him a card with a Chihuahua on the front with squinting eyes saying..." still suspiciously young looking I see". I choose the card because it's true. He is, still young looking and handsome. How lucky I am. One of Mike's favorite things is "Eggs Benedict" When ever Mike sees eggs benedict on the menu he always asks if the hollandaise sauce is real. As the waitress rolls her eyes and says "of course it's real" mike continues "I mean is it homemade? , and not from a package from sysco foods" As you can see he's passionate about his food. So, this morning for his birthday I made him a simple breakfast of "Country Eggs Benedict". They are easy and delicious. But if you ask him he'll still rank the the Sheraton Place Hotel's Eggs Benedict the best in the World.Country Eggs Benedict
I call this Country Eggs Benedict because It's simple to make and requires no special
ingredients. I use bacon instead of canadian bacon. and Instead of an english muffin I use a rustic piece of toasted french baguette. Blender Hollandaise is a snap to make. So give it try this weekend.
Blender Hollandaise
3 eggs yolks
1/4 tsp. dijon mustard
1 Tbs. lemon juice
dash tabasco sauce
1/2 cup (! cube) butter
season to taste with salt and pepper
In a blender put the eggs, mustard, lemon juice and tabasco. Blend for 5 seconds. In a glass measuring cup melt the butter in the microwave. With blender running on high pour the melted butter in as a thin stream. Sauce with thicken up and look delicious. Keep the sauce warm by putting the blender in a bowl filled with hot tap water.
Poach the eggs, fry the bacon and toast your bread. To assemble Place the bread on a plate, top with poached egg. Then add the bacon and pour on the sauce. Yum!
Makes 3-4 servings
This recipe for "Orange Rolls" is certainly another all time family favorite. Cavet was up this weekend to watch conference. Our tradition ( Nelson traditions are always centered around food) is to make "Brigham's Buttermilk Donuts" on conference sundays. But Cavets has been craving Orange Rolls. And what Cavet wants he gets. These rolls are easy and always turn out. We make them alot for Christmas. But just think about having them on Easter morning, or any morning for that matter. Once you make these rolls they will become your families favorite too.Bon Appetite, Peggy
ORANGE ROLLS
1 Tbs. yeast
pinch sugar
1/4 cup water
1 cup milk
1 Tbs. butter
1/2 cup sugar
1/2 tsp. salt
3 eggs, beaten
4 cups flour
1/2 cup soft butter
1/2 cup sugar
grated rind from one orange
method:
Dissolve yeast and a pinch of sugar in 1/4 cup warm water. ( water should be warm not hot) Heat milk, butter, sugar and salt till butter is melted. Cool to lukewarm (agin too hot will kill the yeast). In a large bowl combine milk, yeast mixture ,eggs and 1 cup flour. Let rise till bubbly ( about 30 minutes). gradually add remaining flour, beating well with a spoon or mixer. It is not necessary to knead. Cover and let rise until double in bulk. In the meantime in a separate bowl mix sugar, orange rind and butter until well combined. Once dough has risen, roll out on a lightly floured surface into a rectangle. Then spread with orange butter mixture. Roll up as for cinnamon rolls and cut into slices. You can put them on a greased baking sheet or into greased muffins tins. Let rise one more time until doubled. Bake at 375 for 15 - 20 minutes. Makes 18 rolls ( I always double this)
Orange frosting
3 Tbs. butter
1 cup powder sugar
1 tsp. vanilla
fresh orange juice
in a small bowl melt butter in the microwave. Add 1 tsp. vanilla and about 1 cup powder sugar. Squeeze the juice from the orange to thin the frosting to your liking. Frost your orange rolls right out of the oven.
This Poem has touched my heart. I hope it touches yours too.
I WALKED A MILE WITH PLEASURE
SHE CHATTED ALL THE WAY
BUT LEFT ME NONE THE WISER
FOR ALL SHE HAD TO SAY
I WALKED A MILE WITH SORROW
AND NE'ER A WORD SAID SHE
BUT OH, THE THINGS I LEARNED FROM HER
WHEN SORROW WALKED WITH ME
Robert Browning Hamilton
Where you lucky enough to get "Corned Beef and Cabbage" on St. Patrick's Day? If not, the stores are still full of Beef Briskets, and they are simple to cook. As you know I'm not a fan of boiled veggies . Once again I have kicked it up a notch , and the "Boiled Dinner" is even tastier. The traditional Corned Beef dinner is were you boil the corned beef for several hours. Then adding in the potatoes and carrots and cabbage at the end. I still boil the Corned Beef and the cabbage, but I put a really wonderful glaze on the Corned beef, potatoes and carrots. The flavors are so much better than boiling everything together. So heres how...........................WHISKEY GLAZED CORNED BEEF AND CABBAGE
One package corned beef ( I get a large one. They shrink, plus make great sandwiched later. )
!/2 or a full head of cabbage
3 peeled and cut up potatoes
3 carrots peeled and cut
glaze:
1/2 cup orange marmalade
1/4 cup whiskey (or apple juice)
1/8 tsp. ground nutmeg
3 Tbs. Dijon Mustard
Method:
Follow directions on package to cook corned beef. Keeping in mind it takes several hours to cook. So put it on early in the day. When corned beef is fork tender remove from water, making sure you keep the liquid the corned beef was boiled in. Prepare carrots and potatoes and roast in a 400 oven until tender. While the veggies roast prepare the glaze by combining all ingredients, bring to a boil and reduce by a 3rd. Bring to boil the liquid you cooked the corned beef in. Slice your cabbage thinly and put in water. (don't over cook the cabbage. It will become mushy) When veggies are close to done. Place the corned beef in the middle of the veggies spreading glaze over corned beef and veggies. Place back in the oven until all are nicely glazed and bubbling. To serve slice corned beef. On each plate pile on caggabe. Top with glazed corned beef and veggies.
Bon Appetite, Peggy
This recipe is another original I formulated using my lavender. Last summer I grew all the herbs necessay to make "Herb de Provence". This mixture of , lavender, rosemary, thyme, basil, summer savory and sage is a staple in the cusines of southern fench cooking. My mother made excellent chicken pot pie, but I think this recipe kicks it up a notch. For example I saute the vegghies to bring out more flavor. I also use chicken thighs. I think they are more flavorful, not mention CHEEP. LAVENDER APPLE CHICKEN POT PIE
serves 4-6
8 chicken thighs
salt
pepper
2 1/2 tsp. herb de provence
2 tbs, olive oil
1 cup chopped onions
1 clove garlic crushed
1 bay leaf
1/4 cup flour
1 Tbs. butter
1 Tbs. olive oil
4 cups chicken broth (split)
3 yukon gold potatoes, skins scrubbed, chopped
3 carrots peeled, chopped
2 ribs celery chopped
1 cup peas
Peggy's pie crust (see older post)
method:
preheat oven to 350. butter a med. size casserole , or oven proof dish. I like to use 1 1/2 cup ramekins. In a large skillet heat the olive oil. Salt and pepper chicken thighs, rub on "herb de provence". Saute onions until soft about 4 minutes. Add chicken and brown on all sides. Add 1 cup of chicken broth, lower heat, cover and simmer until thighs are cooked through. Remove chicken from the pan (keeping juices from the pan) and cool. De-bone thighs. In another pot saute veggies in butter and olive oil. Season with salt and pepper and 1/2 tsp. of herbs de provence. Once veggies are slightly browned add the remainder of the chicken broth and bay leaf, cook until veggies are just tender. Remove veggies from broth. Now we are ready to assemble. With whisk in hand add flour to large skillet (pan in which you have cooked chicken) cook until thick, adding broth from veggies. Once you have a nice thick gravy, season to taste. Add in the chicken and veggies, along with the peas. Now fill you dish and cover with a crust. I like to put on as much crust as possible, use your creativity, there is no right or wrong way (just make sure you have a good crust) You can brush on a quick egg wash so the crust browns nicely. This recipe may sound difficult, but it's very easy. I also have doubled this recipe and have frozen the second pie. Let me tell you how much better they are than the Banquet frozen pot pie we ate as kids. They make great gifts too.
Enjoy, Bon A Appetite Peggy