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Carmel Apple Coffee Cake

Lately, I've been on a baking spree on Sunday nights.  I'm not sure what's that all about but Mr. Bear and my co-workers are loving it!  I saw this cake on the cover of Southern Living magazine and couldn't resist making it. This cake turned out delicious! It took some time but it was totally worth it! While I don't like the cooler fall weather, I do love fall food.  And what's better than carmel and apples??  Not much in book.   I don't drink coffee, but word is this cake pars nicely with a cup of joe. Happy Monday!

Ingredients

• 2 tablespoons butter
• 3 cups peeled and sliced Granny Smith apples (about 3 large)
• Streusel Topping
• Caramel Sauce
• 1/2 cup butter, softened
• 1 cup sugar
• 2 large eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2/3 cup milk
• 2 teaspoons vanilla extract 

Streusel Topping 
Ingredients

•  1 1/2 cups all-purpose flour
• 1 cup chopped pecans
• 1/2 cup butter, melted
• 1/2 cup firmly packed light brown sugar
• 1/4 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon salt 

Caramel Sauce
Ingredients

• 1 cup firmly packed light brown sugar
• 1/2 cup butter
• 1/4 cup whipping cream
• 1/4 cup honey

Gluten Free Roasted Veggie Lasagna

Mr. Bear and I try to eat gluten free most of the time.  Granted, he tries a lot harder than I do.  I love cheese too much to ever be totally gluten free.  While I was getting my hair done last week I was flipping through the Rachael Ray magazine.  I love a good cheesy lasagna, but since Bear won't eat it I haven't made one in forever.  However, the magazine had a recipe for a gluten free version.  I was VERY excited!  Finally, a cheesy lasagna we could both eat.  This recipe was delicious!  It does require some work though.  Unless you want to eat dinner at 10PM or have the day off, I think this is more of a weekend dinner. 

I know this isn't the best picture.  It's SO hard to get a perfect slice of lasagna out of the pan. I still wanted to give you a picture so you can see that it looks just like a normal lasagna.

Thank you Rachael Ray for the tasty option!

Roasted Vegetable "Lasagna"

Gluten-free "everything your garden grows" lasagna is layered with veggies, chesses and tomato sauce.

by Rachael Ray

Ingredients

• 2 firm, medium eggplants
• Salt
• 2 firm, medium zucchini
• 1 bulb garlic
• 1/2 cup extra virgin olive oil (EVOO), divided
• 4 potatoes, peeled (I only used 2 potatoes)
• Pepper
• 1/4 cup rosemary and thyme, finely chopped
• 2 cups fresh ricotta cheese
• 2 cups grated Parmigiano Reggiano cheese, divided
• 1 ball mozzarella, shredded, divided
• 1/4 cup mint and parsley, finely chopped
• 1 egg, beaten
• 1 can San Marzano tomatoes (32 ounces)
• A few leaves of basil
• 1/2 teaspoon sugar
• 3 tablespoons grated red onion

Serves 6

Preparation

Pre-heat the oven to 450ºF.

Peel the eggplant so that there are stripes going down the sides, then slice the eggplant into 1/4-inch discs. Salt and drain on layered kitchen towels for 30 minutes.

Slice the zucchini into 1/4-inch-thick pieces on an angle. Salt and drain on layered kitchen towels along with the eggplant.

When the eggplant and zucchini are done resting with the salt, pat them dry with kitchen towel. Divide them in half on two baking sheets and roast in the oven for 10-15 minutes, or until slightly golden in color.

Peel the garlic and place the whole cloves in a pot. Cover with EVOO and heat over low heat to gently cook the garlic until the cloves are soft and caramel in color, 15-20 minutes.

Peel and slice the potatoes 1/8-inch thick with a mandoline or sharp knife. Season with salt and pepper.

Combine the ricotta with half of the grated Parmigiano Reggiano cheese, half of the mozzarella and the mint, parsley, egg, salt and pepper.

In another bowl, combine the remaining Parmigiano Reggiano and mozzarella.

Place the tomatoes in food processor and add all the garlic cloves and 3-4 tablespoons EVOO, basil, sugar, salt, pepper and grated red onion.

Lower the oven temperature to 400ºF.

In a casserole or baking dish, spread half the red sauce, then layer in half of the roasted eggplant and zucchini, then dollop a third of the cheese mixture over top.

Next, shingle half of the potatoes in the dish and season with a sprinkling of chopped rosemary-thyme and a drizzle of garlic oil. Top with a third of the cheese mixture.

Layer the remaining roasted eggplant, zucchini and ricotta mixture. Layer the last of the potatoes and season with a drizzle of garlic oil and a sprinkling of chopped herbs.

Top the lasagna with the rest of the sauce and remaining cheese mixture.

Bake, covered with parchment and foil, on a baking sheet for 40 minutes. Uncover and bake for 30-40 minutes more to deeply golden. Let stand for 15-20 minutes, cut and serve.

Bon Appetit, French Style!

Since yesterday would have been Julia Child's 100th birthday, I was inspired to make a French themed dinner.  Now that the dinner is over and my belly is still warm, I can say it was delicious! However, it took forever to make.  Granted, I had to go to the gym and the grocery store before the cooking could even start.  I even had to rope Mr. Bear into the action.  His mission was to find three large zucchinis and frozen pearl onions. My grocery store stop left me empty handed on those two essential items.  We didn't sit down for dinner till 10:00.  It was all worth it though!  I even broke out our wedding china and turned on French music. Voila!  We were transformed to a cafe in Paris!

 I bought Julia's book "Mastering the Art of French Cooking" and Ina Garten's book, "Barefoot in Paris" and started planning my meal.  There were so many delicious options.  A lot of the recipes called for things I didn't have or didn't want to buy. And others I knew would take me all night to make.  Turns out I was going to be in the kitchen for a while anyway. Oh well.  It was totally worth it!

I decided on the following:

Appetizer:
Peppered salami
Triple creme brie on a crostini
Kalamata olives

Dinner:
Coq au vin
Vegetable tian

 

Coq Au Vin

Recipe by: Ina Garten, Barefoot Contessa

Serves: 3

Ingredients

·        

•  2 tablespoons good olive oil
• 4 ounces good bacon or pancetta, diced
• 1 (3 to 4-pound) chicken, cut in 8ths*
• Kosher salt and freshly ground black pepper
• 1/2 pound carrots, cut diagonally in 1-inch pieces
• 1 yellow onion, sliced
• 1 teaspoon chopped garlic
• 1/4 cup Cognac or good brandy
• 1/2 bottle (375 ml) good dry red wine such as Burgundy or Pinot Noir
• 1 cup good chicken stock, preferably homemade
• 10 fresh thyme sprigs
• 2 tablespoons unsalted butter, at room temperature, divided
• 1 1/2 tablespoons all-purpose flour
• 1/2 pound frozen small whole onions
• 1/2 pound cremini mushrooms, stems removed and thickly sliced

Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.

Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.

Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.

Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot. 

*I already had two large boneless skinless chicken breasts so I used that instead of a whole chicken.  I  just cut the breasts into smaller pieces. I think it turned out just fine.

Vegetable Tian

Recipe by: Ina Garten, Barefoot in Paris

Serves: 4 to 6

Ingredients

• Good olive oil
• 2 large yellow onions, cut in half and sliced
• 2 garlic cloves, minced
• 1 pound medium round potatoes, unpeeled
• 3/4 pound zucchini
• 1 1/4 pounds medium tomatoes
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh thyme leaves, plus extra sprigs
• 2 ounces Gruyere cheese, grated

Directions

Preheat the oven to 375 degrees F.

Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute 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.

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 1 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* until browned. Serve warm.

*Since my potatoes were already fork tender, I added the cheese and put the dish under the broiler for about 3 minutes.

Happy Birthday, Julia Child!

Today would have been Julia Child's 100th birthday.  Sadly, she passed away August 13, 2004.  Julia is largely credited for bring french cuisine into American homes.  Her book, Mastering the Art of French Cuisine is still popular today.  I encourage you to pick up a copy and try something new tonight.  I know I'll be making something french tonight! I'll post what I make later this week. 

You can purchase her book from Amazon here. 

I found this video of Julia on David Letterman back in 1987.  I think it's pretty funny.  Julia on David Letterman

Bon Appetit everyone!

Welcome Home Dinner

When Mr. Bear gets home from deployment he typically wants grilled salmon, asparagus and a salad.  However, this time he requested a steak.  Actually, when he called home he said he wants "lots of red meat." Clearly he was going through meat withdraw.  I planned my menu and went to the local butcher.  When I told them their lovely bacon wrapped filets would be the center piece of my homecoming meal, they all started clapping and offered their heartfelt "welcome home" greetings.  I was very touched by their enthusiasm.  After a few tears, I headed home to finish my prep work.  I had a tasty red wine ready for the dinner, which was picked out by Yanni, the owner of a local wine store near my house.

I wasn't expecting Mr. Bear till late afternoon.  Of course he surprises me and calls around 8AM saying he was home.  I figured "home" was back in the US.  Oh no.  He was downstairs in the parking lot.  As luck would have it, I was still in bed.  I'd stayed up late the night before cleaning so I was exhausted.  I figured I had plenty of time before his arrival.  Of course, the one time I'm not dressed and ready he shows up early!

I feel truly blessed he came home safe.  As a military wife, I don't take that for granted. Cheers and good eats to all my military families! God bless our military and the best country on earth- USA!

On the menu:
Bacon wrapped filets with balsamic reduction and garlic butter
Roasted asparagus with sea salt and fresh cracked pepper
Roasted sweet potatoes with maple syrup drizzle

Balsamic Reduction:
Recipe courtesy of Brian Boitano
Food Network.com

• 1 cup balsamic vinegar
• 1 tablespoon brown sugar
• 2 tablespoons butter
• Salt and fresh ground black pepper

Directions:

Balsamic Reduction:

In a small pot, over medium-low heat, add the vinegar and brown sugar, and whisk to combine. Cook and reduce until thick, about the consistency of maple syrup. Whisk in 2 tablespoons butter and season with salt and pepper, to taste. Serve drizzled over filet mignon and asparagus.

I seasoned the steaks with salt and pepper.  I heated my grill pan and browned the steaks on all sides for about 3-4 minutes.  Make a garlic butter mixing soften unsalted butter with small dice garlic, salt and pepper.  Pre-heat the oven to 375*.  After browning the steaks I put them in the oven for about seven-ten minutes with the garlic butter. (Bear likes his medium rare and I like mine medium.) Use a thermometer to test for desired temp. Put the steaks on a plate and wrap them in foil to rest for about 10 minutes.

Asparagus -Cut the hard woodsy parts of the stem off, sprinkle them with salt and pepper and toss in olive oil.  Put in 400* oven for about 7-8 minutes.

Sweet Potatoes- peel the skins off, sprinkle with salt and pepper and toss in olive oil.  Bake for 20 minutes or until fork tender.  Lightly drizzle with maple syrup.






 

July-National Blueberry Month

July is National Blueberry  Month

Since July is national blueberry month, and it's July 24th I better get on it! I saw a recipe for an open-faced peach and blueberry tart on the Today show.  You can watch the video here- video for open-faced peach blueberry tart

I'll definitely make this soon and report back.

 Recipe: Open-faced peach and blueberry tart

by Annie Copps

Ingredients

• 1 1/2 cups (6 3/4 ounces) flour
• 2 teaspoons sugar
• 1/2 teaspoon table salt
• 11 tablespoons (5 1/2 ounces) cold, unsalted butter
• 1 large egg yolk
• 2 tablespoons whole milk
• About 3 cups sliced (1/4-inch thick) peaches (skins removed if you like), or just about any combination of fruits and berries (except bananas)
• About 1 cup blueberries (pick through to remove any stems)
• 1/4 cup brown (or white) sugar
• 2 teaspoons cornstarch or tapioca
• 2 teaspoons vanilla or almond extract
• Almond paste (optional)

Preparation

In a stand mixer fitted with a paddle attachment, combine the flour, sugar and salt. Cut the butter into ½-inch cubes and add them to the flour. On low speed combine the butter and flour just until the flour is no longer white and holds together when you clump it with your fingers — 1 to 2 minutes. If there are any lumps of butter larger than a pea, break them up with your fingers.
In a small bowl, mix the egg yolk and milk, then add to the flour mixture (on low speed… about 15 seconds). The dough ought to still be a little lumpy and perhaps dry. Dump it onto a clean and lightly floured work surface. Work it with the heel of your hand, pushing and smearing any clumps of butter away from you, then gathering it back together with a bench scraper, until the dough comes together. Wrap the dough in plastic wrap, then flatten it into a flat disk and refrigerate for at least a half hour (up to four days — you can freeze it for months and months).
Heat oven to 350 degrees.
On a floured surface, roll out the dough into a 13 to 14 inch-round — it’s okay if the edges are a little ragged. Place on a baking sheet and stick it back in the fridge while you get the fruit together.
For the filling, you’ll need about 4 cups of fruit total. Combine the fruits, sugar, cornstarch and extract (if using).
If using almond paste, form about 4 to 5 tablespoons into a ball; flatten the ball, then roll out into a thin circle.
Remove the pastry from the fridge and let it sit for a few minutes. Place the almond paste disk in the center (it’s okay if it tears — you can even break it up into pieces). Heap the fruit in the center of the dough leaving a 2-inch rim around the outside (or carefully arrange it in a circular pattern if you are using sliced stone fruit or apples). Fold the edges of the dough over the fruit, pleating as you go.
If you are feeling fancy, you can make an egg wash and brush the exposed dough, then sprinkle it with sugar. Bake for 50-55 minutes, or until the pastry is light brown and juices are starting to run.

Mid-Week dinner with friends

In my opinion, there's nothing better than a mid-week dinner with good friends.  So when my friend Lindsey invited me and another couple over for an Italian meal of course I said, "Si!" The women in Lindsey's family are known for their amazing cooking and entertaining so I knew this would be good! On the menu was a delicious lasagna, roasted Brussels sprouts and of course tasty vino. I brought a grilled asparagus and cantaloupe salad. One of the guests had the nerve to say he was trying to eat healthy.  Seriously?  We're having wine and lasagna, live a little! I'm not a huge fan of Brussel sprouts, but I decided to give them another chance.  And guess what? I LOVED them. One of my goals for 2012 is to eat more veggies so I have a new one to add to the mix.

We are all busy, but take a little time to enjoy the summer.  Have a mid-week dinner party! Pick a theme and invite a few friends over for a pot luck.  If everyone brings something, it's not so hard.  

Ciao for now!

 

Grilled Asparagus and Melon Salad
Recipe courtesy Giada De Laurentiis

Ingredients

• 2 ounces thinly sliced prosciutto
• 1 pound asparagus, trimmed
• 2 teaspoons extra-virgin olive oil, plus 2 tablespoons
• Kosher salt and freshly ground black pepper
• 2 tablespoons fresh lemon juice
• 1/4 small melon (about 12 ounces), peeled, seeded and cut into 3/4-inch cubes
• 4 ounces fresh mozzarella or burrata cheese, cut into 3/4-inch cubes
• 2 tablespoons pine nuts, toasted* see Cook's Note

Directions

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.

Line a baking sheet with parchment paper. Place the prosciutto in a single layer on the prepared baking sheet. Bake for 12 to 14 minutes until crispy. Drain on paper towels. Chop the prosciutto into 1/4-inch pieces.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. In a medium bowl, toss together the asparagus and 2 teaspoons olive oil. Season with salt and pepper. Grill for 2 to 3 minutes each side until crisp-tender.

In a medium bowl, combine the lemon juice and 2 tablespoons olive oil. Whisk until combined. Season with salt and pepper, to taste. Add the melon and mozzarella cheese and toss until all ingredients are combined.

Arrange the asparagus on a platter. Using a slotted spoon, spoon the melon and burrata cheese on top of the asparagus. Drizzle any remaining vinaigrette over the top. Sprinkle the prosciutto and pine nuts on top and serve.

*Cook's Note: To toast pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 12 minutes until lightly browned.

National Fried Chicken Day

Southern Fried Chicken

I just heard today is national fried chicken day. Wow! And I didn't think the week of the 4th of July could get any better. Thank you to the food god's for proving me wrong.  In honor of this great day, here is a recipe courtesy of the Southern fried queen, Paula Deen. Enjoy ya'll! 

Recipe courtesy Paula Deen
Serves:4 servings

Ingredients

• 3 eggs
• 1/3 cup water
• About 1 cup hot red pepper sauce (recommended: Texas Pete)
• 2 cups self-rising flour
• 1 teaspoon pepper
• House seasoning, recipe follows
• 1 (1 to 2 1/2-pound) chicken, cut into pieces
• Oil, for frying, preferably peanut oil

Directions

In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.

Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.

Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Gulf Coast Vacay

I was able to take some vacation time last week to see my parents in the Gulf Coast of AL.  It was a wonderful time spent celebrating my parents 40th wedding anniversary.  My parents, AKA Rob and Brenda Jane, know how to throw a party. The first night, after my sister and brother-in-law arrived, we did a shrimp boil.  Their Louisiana native neighbor, Daryl, came over to lead the charge. Earlier that  day Rob and I went to a local seafood shop and bought 11 lbs. of extra large shrimp. The seafood shop had every size and kind of shrimp imaginable.  It was an amazing place! I could have stay their for hours.  After awhile the smell would have gotten to me, but still a cool place.

The rest of the trip was just as fun as the first night.  The next morning I was coaxed out of bed by the smell of creme brûlée french toast.  Seriously, creme brûlée flavored french toast?? My mouth is watering just thinking about it.  I started wondering how much weight I could gain and still have my plane take off on Sunday.  We traveled to Pensacola, FL that night for dinner at McGuire's Irish Pub.  It was a fun pub with a lot of history and money! Yes, money.  To be exact, $3 million worth of dollar bills are stapled to the ceiling.  I'll include a picture to prove this wacky decorum. If this place ever burns down, they are in big expensive trouble.  They serve Senate Bean Soup for .18.  They haven't raised the price since it was first on the menu in 1972.  If you order that as your stand alone entree, it's $18.  I shared fish and chips with my sister.  Pretty tasty and I didn't need to undo my top button in misery for the ride home.  When you're in the south, pain after eating is as normal as the sweet tea you wash it down with.

Like all the other food wasn't enough, Brenda Jane also made two cakes-carrot cake and triple chocolate with german chocolate icing. I think desserts are her speciality. And as usual she didn't disappoint.  How much weight can I gain again?  It's time to put the fork down and rest up for breakfast the next morning.  What's that sound?  Is it Jenny Craig calling?  No, but it should be.

The fruit and veggies were extra delicious and tasty.  When you buy produce in season everything just tastes better.  It tastes the way it's supposed to be- fresh and alive with flavor.


Before I stepped on the plane I had a sampling of fried green tomatoes, seafood gumbo, trigger fish w creole sauce.  And like any good mother, Brenda Jane, made homemade granola for our trip home.

I weighted myself this morning and much to my surprise I'd only gained one pound.  I considered that a success considering how much I ate and how little (or zero) exercise I did.  It's time to put my sweet home Alabama in the rear view mirror and the gym in my gps.

First Date Dinner Order

 

What Your First Date Dinner Order Says About You, Ladies

3:43 PM / June 11, 2012

Posted by Bon Appetit

(Credit: Daniel Boud / Getty Images)

You probably think a lot about how you look, smell, and sound on a date. But what about your dinner order? That $32 steak will say something to your dining companion about your personality and maybe even your values--but what? To find out, we asked a random sample of guys (who mostly date women) for their candid thoughts. We summarized their responses for each dish and picked a favorite quote (or two).

We're not saying you shouldn't order your heart's desire, but just know what your quinoa salad is saying about you. Knowledge is power. Plus: Stay tuned for next week when we ask women the same question about men. --Bridget Moloney

Read More- first date dinner order

America's 50 Best Seafood Dives

Thank you Coastal Living magazine for doing an article on the America's 50 Best Seafood Dives.  As you travel this summer, I hope you check out some of these restaurants.

Pistachio Crusted Goat Cheese

Pistachio Crusted Goat Cheese

Mr. Bear went paddle boarding with a friend recently and they came home hungry.  Being the good southern lady I am, I feel the need to feed everyone all the time.  Thank you, mom! (AKA Brenda Jane) I looked through the refrigerator for some quick options. I had goat cheese and pistachios. Perfect! I got out my food processor and chopped up the pistachios until they were small pieces.  (If you don't have a food processor you can use a knife and chop them up.) Then I rolled the log of goat cheese in the pistachios pressing down lightly.  I placed it on a tray, added crackers and done! It's that simple.  This is perfect for a party! The whole process took about five minutes.

Ingredients:

Large or small log of goat cheese (depending on the size of your crowd)

shelled pistachios

water crackers

Bourbon Peach Pulled Pork

 Bourbon Peach Pulled Pork

Over Memorial Day Weekend I decided to make pulled pork.  We live in Virginia and pulled pork is everywhere.  I'd never made it before so I figured I better get on it.   I was at Williams Sonoma and they sell a Bourbon Peach Braising Sauce that I thought would be a good flavor.  I heard pork shoulder was the way to go, but the butcher said Boston Butt was better for pulled pork. Who knew? Boston Butt it is! And the verdict was delicious!

Bourbon Peach Braised Pork
Serves 6

3.5 lbs Boston Butt
1 jar of Bourbon Peach Braising Sauce (you can purchase at Williams Sonoma)
2 tbs. vegetable oil
Kosher salt and ground pepper to taste

Preheat an oven to 350*
In a large Dutch oven over medium-high, warm the oil.
Brown pork on all sides
Add the braising sauce and bring to a simmer
Transfer to the oven and cook until the meat is fork tender, 2 1/2 hours to 3 hours

Strawberries with Cheesecake filling

Strawberries with Cheesecake filling

It’s summer time and that means strawberries are extra good. Mr. Bear and I had a Memorial Day party and I was looking for some new ideas.  I usually make chocolate covered strawberries.  However, I figured it was time to try something else.  I saw a recipe on Pinterest that sparked my interest-strawberries with cheesecake filling.  Oh yeah momma!  However, the thought of hulling all of those strawberries didn’t excite me.  I went to Williams Sonoma and bought a strawberry huller .

That made the process a LOT faster.  It really didn’t take much time at all.  And our guests ate them up!  I was barely able to get a picture.  My only suggestion is to double the recipe.  They go fast! 

Ingredients:
-1 lb large strawberries
-8 oz. cream cheese, softened 

 -3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
-1 tsp vanilla extract
-graham cracker crumbs

Directions:
1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.

2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving.

Cayman Island Salmon

Grilled Salmon w Coconut Sweet Potatoes and Asparagus

I came home from work last night with a little extra energy so I decided to make Mr. Bear one of his favorite meals-grilled salmon.  However, I decided to kick it up a notch with a pineapple teriyaki marinade and I added some fresh orange juice. We both love sweet potatoes so I roasted those up and hit them with a little coconut while they were still warm.  And they got more love with a maple syrup drizzle.  That might be my new favorite veggie.  I'm pretty sure I could have eaten the whole pan.  I had to quickly turn my attention back the salmon or the sweet potatoes would have been MIA. I flipped it over for a couple more minute and started on the asparagus.  I just tossed them with olive oil, salt and pepper and charred them up on the grill. Super easy!

Mr. Bear was very pleased with his dinner.  It was a nice night so we sat outside and enjoyed the first days of summer. We mainly sat in silence since we were devouring every bite of our dinner.  You know it's a good meal when no one is talking. This dinner was a spin off of a delicious meal we had at The Wharf restaurant in the Cayman Islands in 2010.  They had a grilled pineapple slice under the salmon, but other than that it was pretty similar.  Granted, the view from our condo was a little different, but sharing a good meal with my sweetie pie was the same.

2012 James Beard Award winners announced

As a big food lover, I'd love to try the restaurants in this post.  Who wants to join me? 
My ultimate foodie dream is to dine at the French Laundry in Napa Valley.  However, I think a meal at one of the restaurants below would be just as delightful.
Congratulations to all the winners!
2012 James Beard Award winners announced

The winners of the prestigious James Beard Awards – the Oscars of the food world – were announced Monday night in New York City, recognizing chefs and restaurants around the country. Below is the full list of winners:

Best New RestaurantNext, Chicago
Outstanding Chef
Daniel Humm of Eleven Madison Park in New York
Outstanding Pastry Chef
Mindy Segal of Mindy's Hot Chocolate in Chicago
Outstanding Restaurant
Boulevard in San Francisco
Outstanding Restaurateur
Tom Douglas of Tom Douglas Restaurants in Seattle
Outstanding Service
La Grenouille in New York
Outstanding Wine & Spirits Professional
Paul Grieco of Terroir in New York
Outstanding Wine Program
No. 9 Park in Boston
Outstanding Bar Program
PDT in New York
Rising Star Chef Of The Year
Christina Tosi of Momofuku Milk Bar in New York
REGIONAL CHEF AWARDS
Great LakesBruce Sherman of North Pond in Chicago
Mid-Atlantic
Maricel Presilla of Cucharamama in Hoboken, N.J.
Midwest
Tory Miller of L'Etoile in Madison, Wisc.
New York City
Michael Anthony of Gramercy Tavern in New York
Northeast
Tim Cushman of O Ya in Boston
Northwest
Matt Dillon of Sitka & Spruce in Seattle
Pacific
Matt Molina of Osteria Mozza in Los Angeles
South
Chris Hastings of Hot and Hot Fish Club in Birmingham, Ala.
Southeast (tie)
Hugh Acheson of Five and Ten in Athens, Ga. &Linton Hopkins of Restaurant Eugene in Atlanta
Southwest
Paul Qui of Uchiko in Austin, Texas
James Beard Foundation Lifetime Achievement AwardWolfgang Puck
James Beard Foundation Humanitarian of the Year
Charlie Trotter
James Beard Foundation Who's Who of Food & Beverage in America Inductees
- Grant Achatz, chef and author, Chicago
- Mark Bittman, journalist and author, New York
- Dana Cowin, editor-in-chief at Food and Wine magazine, New York
- Emily Luchetti, pastry chef and author, San Francisco
- Marvin Shanken, publisher, New York
James Beard Foundation America's Classics
- The Fry Bread House in Phoenix
Owner: Cecelia Miller
- Nora's Fish Creek Inn in Wilson, Wyo.
Owners: Nora Tygum, Trace Tygum and Kathryn Tygum Taylor
- St. Elmo Steak House in Indianapolis
Owners: Stephen Huse and Craig Huse
- Jones Bar-B-Q Diner in Marianna, Ark.
Owners: James and Betty Jones
- Shady Glen in Manchester, Conn.
Owners: William and Annette Hoch

Aruba Jamaica ooo I wanna to take ya

Aruba Vacation

Mr. Bear and I took  off for a little Aruba vacay last week.  It was everything we hoped it would be.  The weather was amazing, the food delicious and the company of longtime friends, Chris and Jen, made it perfect! We made a big breakfast at home most mornings and sat at by the pool.  It was a perfect way to start the day.  A highlight of the trip was discovering Baby Beach.  It was a breathtaking view and the water was like bathwater. (See the top picture) 

It was nice to get away, but even better to be home sweet home.

Almond Butter Crunch French Toast

Almond Butter Crunch French Toast

My sister and brother-in-law came to visit this weekend so I decided to make an extra special breakfast.  I saw a recipe for peanut butter crunch French toast on the Today show and started drooling.  I knew the fam would eat this up! I changed the recipe a little though.  Mr. Bear and I love almond butter so I used that instead of peanut butter.  And I switched out the brioche for Challah (Holla!) bread. It was amazing!   That coupled with Applewood smoked bacon w maple syrup really topped off our morning!  Maybe I can be a morning person after all.  Well maybe not, but for that kind of breakfast I’ll try.

Recipe: Peanut butter crunch French toast

By: Gail Simmons

Ingredients

• 1/2 cup creamy peanut butter
• Sixteen 1/2-inch-thick slices brioche
• 4 large eggs, beaten
• 1/4 cup heavy cream
• 2 teaspoons pure vanilla extract
• 4 cups cornflakes, finely crushed
• 4 tablespoons unsalted butter
• Confectioners
• 4 cups mixed berries
• Maple syrup, for serving

Preparation

Preheat the oven to 250 degrees F. Line a large baking sheet with wax paper. Spread 1 tablespoon of the peanut butter on each of 8 slices of brioche and cover with the remaining 8 slices, making sandwiches.

In a pie plate, beat the eggs with the cream and vanilla. In another pie plate, spread the crushed cornflakes. Lightly soak the sandwiches in the egg mixture, then dredge in the cornflakes, pressing to help them adhere. Transfer the sandwiches to the baking sheet.

Melt 1 tablespoon of the butter in a very large skillet. Add 4 of the sandwiches and cook over moderate heat until golden and crisp on the bottom, 2 to 3 minutes. Transfer the half-cooked sandwiches to the baking sheet. Add another tablespoon of the butter to the skillet, flip the sandwiches back into the skillet and cook until golden and crisp on the bottom, about 2 minutes longer. Transfer to the baking sheet and keep warm in the oven. Wipe out the skillet and cook the remaining sandwiches. Transfer the French toast to plates and dust with confectioners' sugar. Top with the berries and drizzle with maple syrup.

Taco Monday

I had some extra time this afternoon so I decided to make my husband, Mr. Bear, and I some tasty chicken tacos.  I love fruit salsas so I decided a pineapple salsa was the way to go. The only problem is cutting a pineapple can be such a pain in the rear.  It's not difficult, just time consuming.  On the flip side, buying a pineapple and cutting yourself is way cheaper than buying a pre-cut pineapple. You could buy at least two whole pineapples for the cost of a pre-cut variety.   I made up some time by using a jarred mango chipotle marinade for the chicken. I know that's cheating a bit, but this lady has a full time job and a starving husband.  I don't want a hungry Mr. Bear roaming around the house for too long.  Back to dinner.  The pineapple salsa is easy and worth the knife work.  See recipe below.  I made a quick guacamole, cut cup some romaine lettuce, sat out cheese, sour cream and roasted tomato salsa.  I grilled the chicken and we were good to go.  I also warmed up the tortilla's on my grill pan.  I like my tortilla's to have a little smokey flavor.  The above picture is Mr. Bear's first of two taco's. We even had some left over chicken for Bear's lunch tomorrow.  The only thing this dinner was missing was a margarita.

Pineapple salsa
1 whole pineapple diced
1/2 cup minced red onion
1 lime juiced
3 Tbsp. minced cilantro
1 minced jalpenpeno or habañero
2 Tbsp. honey (or more/less to taste)