BB: Meringues Chantilly

Oh boy was this a doozy of an effort! I must preface my comments on this recipe with some background. I hate meringue. Since I committed to trying new recipes I made this with the hope that somehow I would grow to love meringues, I mean Ina never real steers one array....

The recipe was easy to follow and the approach straightforward, I couldn't help thinking so much effort so lackluster meringues? Even my husband didn't care for them and he generally likes meringue. Regardless I found the berry stew very tasty and will for sure use that in future desserts and you really can't fault a dessert with homemade whipped cream.

Thanks to BMK of Reservations Not Required (recipe may be found here) for the selection as sometimes you have to try to make something to reinforce the notion that you actually dislike it!

Stuffed Potatoes

I can attest that every mediocre banquet hall has a twice baked potato that typically rivals their decor... two words, Not Good. Over processed potatoes with imitation bacon bits along with crap cheese give this dish a bad rap. Now I have on occasion made this dish for a crowd, I like the portion size, ease of preparation and it can be made ahead of time. The use of fresh ingredients, really makes this dish shine. Enjoy!


Ingredients
10-12 russet or Idaho potatoes
1/2 cup sharp cheddar cheese
1/2 cup milk or half and half
1/2 cup of sour cream
1/4 cup of cooked pancetta or thick cut bacon
Few tablespoons chives
Salt and pepper


Directions
Wrap potatoes in aluminum foil and place in 400 degree oven, bake for an hour. Let the potatoes cool slightly, slice slivers on each pole of the potatoes so that each portion stands upright. Carefully cut potatoes width-wise and remove a good portion of the "meat" with a small spoon. Place in a small bowl. Mash the extracted potato until smooth but leave a few chunks. Place remaining ingredients in bowl and combine. Using a piping bag or plastic freezer bag, pipe potato mixture back in the shells. Top with additional cheese (optional) and bake for an additional 15-20 minutes until slightly browned.

The Joys of Marriage

On October 20, 2007, I was married to the most amazing, generous, handsome man. We have together over the last four or so years shared many adventures but no one prepared either of us for the concept of sharing or co-existing in the kitchen. Sure we together oohed and awwed over new wedding present, kitchen toys. But the "honeymoon" ended quicker than a prom dress can hit the floor. To this day, I am scarred when he attempts to cook, not because he isn't talented rather, the mess he makes prevents me for enjoying the meal and I am not OCD. Every prep bowl, every knife, ever stirring tool is utilized and left randomly on the counters. Not to mention he overlooks and gives no credence to the idea of cross contamination. Now in his defense, he does not often attempt to prepare a meal but none the less when he does, I end up cleaning up behind him. He claims I have slowly but surely displaced him and he no longer feels comfortable as I hover cleaning while he "creates". I pray for peace in our kitchen and we can find a way to coexist :)

Seared Scallop Salad

A great first course or a meal in itself, these seared scallops served over a simple salad are so satisfying. It is difficult to find good, fresh seafood in the winter months in Michigan. There are wonderful area markets such as Papa Joes that have a great selection of seafood but at $24.99 a pound it's not exactly a wallet friendly experience. Now I am sure scallops are pricey in any part of the country, so I only serve for special occasions or when we really crave this sweet treat. Enjoy!

2-4 servings

Ingredients:

Scallops:

1 lb fresh sea scallops about 6-8

2 tablespoons unsalted butter

kosher salt and black pepper

Salad:

1 bag mixed greens

1 shallot, minced

2 tablespoons lemon juice

2 tablespoons olive oil

Heat butter in large pan, meanwhile wash and thoroughly dry scallops, season each side with generous amounts of salt and pepper. When pan in very hot add about 4 scallops but do not crowd the pan. Sear about 3-4 minutes on each side for medium. While scallops are searing, whisk the shallots, lemon and oil and lightly dress the salad greens. Remove scallops from the pan and place on salad, serve immediately.

Lemonade Pie

It's winter in Michigan which means snow, ice and overall gloom. I have no business even thinking about lemonade because there is no heat to quench. Regardless I was randomly on the Betty Crocker website and ran across this simple recipe. Baking is not really my thing and this is great, refreshing and easy recipe. Now if the weather would just cooperate...

Graham Cracker Crust
1 1/2 cups finely crushed graham crackers (20 squares)
1/3 cup margarine or butter, melted (USED BUTTER)
3 tablespoons sugar

Lemonade Filling
1 quart (4 cups) vanilla ice cream, softened (USED HAGEN DAZ)
1 can (6 ounces) frozen lemonade concentrate, thawed
Few drops yellow food color, if desired (OMITTED)
Grated lemon or lime peel, if desired (USED MEYER LEMON ZEST)

1. Heat oven to 375ºF. In medium bowl, mix all Graham Cracker Crust ingredients. Press mixture firmly against bottom and side of pie plate, 9x1 1/4 inches. Bake about 10 minutes or until light brown. Cool 30 minutes.
2. In large bowl, mix ice cream, lemonade concentrate and food color. Mound ice-cream mixture in crust.
3. Freeze about 4 hours or until firm. Let stand at room temperature a few minutes before cutting. Garnish with grated lemon peel. Store covered in freezer.

Food Confession: Meyer Lemon

The term foodie frustrates me, I consider most human beings foodies, whether they find peace and satisfaction in the preparation or the consumption of the final product. There is a connotation associated with the term that assumes foodies are somehow superior to others that may lake in preparation skills but still love a well prepared meal. I think no other fruit excites foodies more than Meyer Lemons. Go ahead an google it and I assure you won't be disappointed. I look forward to this time of year when these gems are in season. The color is unreal and gives dishes a more orange citrus flavor. At $2.99 a pound at my local Wholepaycheck (Wholefoods), I use sparingly and find dishes where this fragrant star can shine. I used these "lemons" in every course of my Valentines Day feast but my most favorite use of this ingredient is creating Risotto cakes. So there I said it foodie is a four letter word in my book but Meyer Lemons are delightful.

The Tale of Two Dips

Olives with anchovies and tart feta cheese dip are hardly a romantic start to St. Valentines Day but I couldn't resist integrating two of our favorite things in to what has become an annual dinner in. Trying to be conscious of extras in the pantry and fridge I figured we could munch on this while the other courses were prepared and I must say this was one of the highlights of the evening. Served with a nice loaf of bread of pita chips, this is a great start to any dinner. I made a more traditional tapenade for New Years Eve a few years ago and most guests seemd to enjoy. The feta portion of this tale, I make quit often. Enoy!

Whipped Feta Dip

2 Servings

1/2 lb. feta cheese roughly cut in to pieces

2 tablespoons good olive oil

1/4 teaspoon of lemon zest

1/4 teaspoon fresh ground black pepper

1/2 teaspoon chopped chives

In a small food processor combine, feta, lemon zest and black, pulse until combine. Add olive oil and pulse 2-3 times. Place mixture in small bowl, mix in the chives and chill for about a half hour.

Black Olive Tapenade

2-3 Servings

1 cup pitted, coarsely chopped kalamata black olives

1 anchovy fillet chopped

1/2 tablespoon fresh lemon juice

1/4 teaspoon freshly ground black pepper

1/2 clove garlic

1 tablespoon olive oil (optional)

This take the classic French tapenade uses just black olives because that's what I had, the traditional approach calls for a mixture of green and black olives and capers. Frankly add what you like.

In small food processor add olives, anchovy, garlic and pepper, process for a minutes, slowly add lemon juice and add olive oil if mixture is too thick. Chill and enjoy