Christmas Fixings

I love entertaining over the holidays. There's nothing quite like listening to Dean Martin and perusing my cookbooks while sipping a winter cocktail. Of course some candlelight and some snow help to set the mood as well! 

It's a reflective time of year, and I think of friends and family who aren't with me any more. If only we could sit down and have one more cup of tea together....

Stuffed Mushrooms

8 oz bacon, finely chopped

1/2 cup onion, finely chopped

2 cloves garlic, crushed

1 lb white button mushrooms

4 oz cream cheese

1/4 cup grated Italian cheeses

Preheat oven to 350 degrees. In a large frying pan saute the bacon until crispy. When the bacon is cooking, carefully remove the stems from the mushrooms and chop finely.

When the bacon is cooked, set aside and saute the onion in the bacon grease. If there's too much bacon grease wipe the excess away with a paper towel. Add the chopped mushroom stems and garlic to the the onion and cook for a few more minutes.

Turn the heat down to low and add the cream cheese and Italian cheese mixture. Stir well until the cheeses have melted, then add the bacon back to the frying pan.

Stuff each mushroom cap and bake for about 20 minutes or so until the filling is piping hot!

Orange Jello Salad

1 package (3 oz) orange jello

1 cup boiling water
8 oz can crushed pineapple in juice
11 oz can mandarin oranges, drained
1 cup grated carrots
1/2 cup celery, chopped finely (optional)

Dissolve the jello in one cup of boiling water.
Drain the pineapple and set aside, and reserve the juice. Add a little water to the juice to make the amount to one cup, and then stir into the jello mixture. Chill in the fridge for about half an hour or so, and then stir in the mandarin pieces, carrots, pineapple and celery. Chill until the jello has set completely!

This is one of those retro salads my grandmother used to make when I was growing up, and for some reason no one seems to make them anymore. They add some freshness to a winter meal, plus the jello is so colorful it's sure to bring some sunshine to the table!

Goan Fish Curry

This recipe is adapted from delish.com. It is a beautiful spicy and creamy curry, which will warm the cockles of your heart! It's lovely served with basmati rice, but equally as tasty served with mashed potato!

2 lbs tilapia, cut into one inch pieces

1/4 cup lemon juice

1 tsp salt

2 cloves garlic, crushed

4 tsp fresh ginger, grated

1 cup coconut milk

1 Tbsp ground coriander

1 tsp brown sugar

1/2 tsp ground black pepper

1/4 tsp turmeric

1/8 tsp cayenne

3 Tbsp vegetable oil

1 onion, chopped

2 cups crushed tomatoes

4 jalapeño peppers

3/4 cup water

Mix the tilapia, lemon juice, and 1/2 teaspoon of the salt in a glass bowl, and allow to marinate for about 15 minutes. Puree the garlic and ginger with the coconut milk, coriander, cumin, brown sugar, black pepper, turmeric, and cayenne in a blender.

Heat the vegetable oil over a medium heat and cook the onions for about 5 minutes. Add the crushed tomatoes and cook for about 5 minutes. Add the coconut mixture, jalapeños, water and the remaining salt and bring to a simmer.

Add the fish and and one tablespoon of the marinade and continue simmering for about five minutes until the fish is just cooked.

123 Thai Food, Port Townsend, WA

We happened to fall right into 123 Thai Food on a recent visit to Port Townsend, Washington. Although the restaurant is not the most romantic or atmospheric venue I've ever been to, the food was superb! They use excellent quality ingredients, and both dishes we sampled had very authentic spicing. We tried the beef green curry and the salmon curry which was the fish special of the day. The counter clerk was very familiar with the menu and was able to explain all the subtle differences. Each lunch option was $8.95, and was served with a nice heaping portion of steamed rice and a small iceberg salad. The counter clerk also recommended The Pour House, a local brew pub which we visited later in the day.

When I left 123 Thai Food my mouth was warm and fragrant. All I could think about was going back the next day to try the beef mango curry! There must be something quite intoxicating about the combination of coconut milk, Thai basil, curry paste and chili. 

Definitely stop in for a wonderful Thai dish when you're in Port Townsend!

2219 E Sims Way

Port Townsend, WA 98368

(360) 344-3103

Molasses Cookies

This is one of those classic old-fashioned recipes from Betty Crocker. I love the deep flavor of molasses, there's nothing quite like it. These cookies are moist and super tasty, but next time I make them I'll be sure to thoroughly chill the dough as my cookies were a little flatter than I think they should be! Oh, well! They were still scrumptious with a big glass of cold milk.

3/4 cup butter, softened

1 cup brown sugar

1/4 cup molasses

1 egg

2 1/4 cups flour

2 tsp baking soda

1tsp ground cinnamon

1tsp ground ginger

1/2 tsp ground cloves

1/4 tsp salt

granulated sugar (optional)

Mix the butter, brown sugar, molasses and the egg in a food mixer. Stir in the remaining ingredients except the granulated sugar. Cover and chill for about two hours.

Heat oven to 375°F. 

Grease a cookie sheet, or use a silpat baking mat. Roll the cookie dough into 1 1/4-inch balls. If you like you can dunk the top of each ball in granulated sugar. 

Place the balls, sugared sides up, about two to three inches apart on the cookie sheet. Sprinkle each with 2 or 3 drops of water.

Bake for about 10 minutes. Allow the cookies to set on the cookie sheet for a few minutes before moving them to a wire rack to cool completely.

Makes about 32 crinkles.

Reuben Macaroni and Cheese

I absolutely love Reuben sandwiches. There’s something about the combination of pastrami, Swiss cheese and sauerkraut that is just heaven—a perfect match. And of course we mustn’t forget the mustard and rye bread! So when I saw this Rachael Ray recipe I had to give it a go! I adapted it slightly and I think next time I’m going to make a milkier sauce, and maybe even add an egg or two to make it more like a quiche! We'll see...

3/4 lb cavatappi, corkscrew-shaped pasta

1/2 cup of rye bread crumbs

3 Tsp butter

1 tsp paprika

3 Tsp flour

2 cups milk

1/4 cup Gulden’s mustard

1 cup shredded  Swiss cheese

2 cups shredded sharp Cheddar cheese

3/4 lb corned beef, sliced fairly thickly, chopped

1 lb sauerkraut rinsed, well drained

fresh parsley

Bring a large pot of salted water to a boil for the pasta, and cook until it’s al dente.

In a different pan melt the butter over a medium heat. Whisk in the flour for a minute or so, and then add the milk. Season with salt and pepper, and allow the sauce to thicken for 5 to 6 minutes then stir in mustard. Melt about two thirds of the combined shredded cheese into the sauce.

Preheat broiler.

Drain the pasta and return to the pan. Stir in the corned beef, sauerkraut, and paprika into the hot pasta, and then add the cheese sauce. Pour the pasta and cheese mixture in to a casserole and top with the rye bread crumbs and the remaining cheese. Brown under the broiler for about three minutes or so until the cheese begins to bubble and turn a delicious golden brown.

Garnish with chopped parsley and chopped tomatoes. This is a very easy and tasty supper to make, and it's just a perfect thing to have on a cold, stormy November night!

Coconut Apple Betty

My grandmother used to bake this when I was little. It's one of my all-time favorite apple desserts, and it always brings back fond memories. Of course it's never quite as good as hers used to be. But I keep trying!

4 tart cooking apples, peeled, cored and sliced
1 cup breadcrumbs
1 cup shredded, unsweetened coconut and 2 Tsp for sprinkling on top
1 cup light brown sugar
1 tsp cinnamon
4 Tsp butter
1/2 cup water (you can add a little more if the apples look dry)
2 T Cointreau

Pre-heat oven to 400 degrees.
Mix all the ingredients together except the butter, water and Cointreau. Put the apple mixture in a Pyrex or ceramic baking dish (approximately 8 in. x 10 in.)
Dot with butter and sprinkle the remaining 2 Tsp of coconut on top. Pour the water and Cointreau over the apples.
Bake uncovered for about 50 mins.
It's absolutely delicious served with whipped cream. Let me know how you like it!

Cook's Lobster House, Bailey Island, Maine

Bailey Island is a magical place, and whenever I visit I always stop in at Cook's Lobster House. The broiled scallops from the lighter side menu is a wonderful choice. What more could you ask for? Delicious food with gorgeous views all round! I really must go again soon.

Eggplant Soup

This soup is perfect when you have a glut of eggplants in August and September. It might not be the prettiest soup in the world, but it is full-flavored and makes a change from tomato soup! It's also very tasty served with plain or Greek yogurt.

3 tomatoes, halved

3 eggplants, halved lengthwise
1 small onion, halved
6 garlic cloves, peeled
2 Tbsp olive oil
1 Tbsp fresh thyme
3 cups vegetable stock
1 cup cream
3/4 cup feta, crumbled

Preheat oven to 400°F.
Place tomatoes, eggplant, onion and garlic on a large baking sheet. Drizzle with olive oil and season with salt and pepper. Roast the vegetables for about 45 minutes until they are tender.
Remove from the oven, and spoon out the eggplant into a large saucepan; discarding the skin. Add the remaining vegetables and fresh thyme to the same saucepan.
Add the stock and bring to a simmer, reduce the heat and cook gently for about 45 minutes.
Allow the soup to cool slightly, then using a stick blender blitz the soup until it's smooth.
Stir in the cream, and a little more stock if the soup is too thick. 
Ladle into bowls, and sprinkle with feta. 
This soup is delicious and quite unusual. Please let me know how you like it!

Macaroons

• This recipe is adapted from Ina Garten's recipe. I much prefer using organic unsweetened coconut for my macaroons. They seem to have twice the flavor and of course no added sugar. Definitely a little taste of heaven!
• 4 cups unsweetened flaked coconut (I buy in bulk)
• 14 oz sweetened condensed milk
• 1 tsp pure vanilla extract
• 2 extra-large egg whites (at room temperature)
• 1/4 tsp salt
• Preheat the oven to 325 degrees F. 
• Mix the coconut, condensed milk, and vanilla extract in a large bowl. Whisk the egg whites and salt in a separate bowl until you have fluffy, medium-high peaks, then carefully fold the egg whites into the coconut mixture.
• Using a small ice-cream scoop measure out balls of the coconut mixture onto cookie sheets lined with silicone baking mats. I think these macaroons were a bit too big, so next time I'm going to make them a little smaller, so that they're about 1 1/2 inches in diameter. 
• Bake for about 25 minutes, until golden brown and allow to cool.
• These macaroons are wonderfully light, moist and fully loaded with coconut. I might make another batch this week and try dipping them in dark chocolate. I'll keep you posted!
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Summer Supper

I think runner beans are absolutely wonderful! My grandfather used to grow them when I was little, so summer wasn't summer without a big plate of runner beans and a few rashers of bacon draped on top. There's not much to say except the beans are delicious, and the plants are gorgeous with their beautiful flowers, and of course they're avid climbers so you have to have extremely tall stakes to support them.
I found this great article by Nigel Slater which captures the nostalgia of the runner bean! I hope you like it.

Assorted cherry tomatoes, red onion, cucumber, runner beans and a salmon burger. Quite the summer supper!

Nectarine Crumble

This is from an Ina Garten recipe. The original recipe calls for plums, but nectarines are equally as delicious. Bird's custard is just as delicious as cream by the way!

12 nectarines, pitted and sliced thinly
1 1/2 cups light brown sugar
1/4 cup flour 
6 Tbs creme de cassis liqueur 
For the topping: 
1 1/2 cups flour 
3/4 cup sugar 
3/4 cup light brown sugar
1/2 tsp salt
1 cup oats
1/2 cup chopped walnuts
1/2 pound cold unsalted butter, diced

Preheat the oven to 375 degrees F. 
In a large bowl, combine the sliced nectarines, brown sugar, flour, and creme de cassis. 
Pour the fruit mixture into a 12 by 8-inch shallow baking dish. 
For the topping, combine the flour, sugar, brown sugar, salt, oats, walnuts, and butter in the bowl of an electric mixer fitted with the paddle attachment. 
Mix on low speed until the mixture is crumbly. 
Sprinkle over the nectarine and creme de cassis mixture. Bake the nectarine crumble for about 45 minutes, until the nectarines are bubbling and the top is browned. Serve warm with cream or ice cream. The topping is superb and I'm sure it would be as delicious on other kinds of fruit as well.

Ratatouille

2 medium eggplants, cut into one inch chunks

3 medium sized zucchini, cut into one inch chunks

3 anchovy fillets

2 onions, finely chopped

3 garlic cloves, finely choppedg

Good handful of fresh basil, coarsely chopped

1 TBsp fresh thyme sprigs

3 medium sized tomatoes, cut into one inch chunks

1/2 TBsp chopped jalapeño

1/2 tsp balsamic vinegar

Heat 3 or 4 tablespoons of olive oil in a medium saucepan over medium heat. Add the eggplant, and season with salt and pepper. 

Let the eggplant cook for about ten minutes, and then spoon out the chunks on to a plate lined with paper towels to drain. Cook the zucchini in the same way in a few more tablespoons of olive oil, before adding it to the plate of eggplant.

Add a little bit more olive oil to the pan and then add the anchovies, onions, garlic and herbs. Cook for about five minutes or so until the onions caramelize and the anchovies begin to dissolve. 

Add the tomatoes and cook for about ten minutes. 

Return the eggplant and zucchini to the pan and add the chopped jalapeño. Check the seasoning, and then let the ratatouille cook slowly for about fifteen minutes, until all the vegetables are all soft and mushy. 

Finally stir in the balsamic vinegar and let the ratatouille cool to room temperature before serving.

This is based on a Tyler Florence recipe and it's a much more interesting take on the traditional ratatouille. The anchovies add some flavor without making it fishy, and the balsamic vinegar adds a splash of sweetness. Let me know what you think!

Nectarine Frangipane Tart

This is a superb dessert, especially when peaches and nectarines are in season! The almond paste almost melts into the fruit when the tart cooks creating a heavenly mixture of flavors. 

1 sheet of puff pastry (approx. 8 oz) 
8 oz Solo almond paste (or marzipan) 
8 ripe nectarines, halved, stoned, thinly sliced 
3 TBsp apricot jam 
2 TBsp lemon or lime juice 

Preheat the oven to 425 degrees F. 
Lightly grease a large baking sheet. 
Roll out the pastry on a lightly floured surface so that it's a rectangle about 14 x 9 inches, and about 1/8-1/4 inch thick. Then transfer the rolled pastry to the baking sheet. 
Using a sharp knife, gently score a line around the edges of the pastry, about half an inch in from the sides. This allows the pastry to rise when it cooks creating a little casing around the outside. 
Roll out the almond paste and lay it on top of the inner rectangle on the puff pastry. The almond paste can be a little sticky, so I'll put some plastic wrap on top so that it doesn't stick to the rolling pin. Then arrange the nectarine slices on the layer of almond paste. 
Bake for about 25 minutes or so, until the edge of the pastry has risen to form a little case around the nectarines, and is a deep golden color. Leave to stand for 10 minutes. 
Meanwhile heat the apricot jam in a saucepan with the lemon juice and brush over the filling and pastry crust. 
Serve with some ice cream, or a nice healthy dollop of whipped cream! This is the best!

Zucchini Soup

1 leek, washed thoroughly and sliced thinly

1 Tbsp butter

2 Tbsp olive oil

1 1/2 lbs zucchini

handful fresh basil (reserve some for garnish)

salt and white pepper

2 cups vegetable stock

2 oz extra sharp cheddar cheese, grated

1/4 cup cream

Heat the butter and olive oil in a large saucepan. Add the sliced leeks, and cook on a low heat, stirring for about 5 minutes. Meanwhile, wash and top and tail the zucchini, and slice thinly using a mandolin. Stir the zucchini slices into the leeks.

Tear the basil into small pieces and stir into the vegetables. Lightly season with salt and white pepper as the cheese will add some extra salt.

Cook for about 10 minutes, then pour the vegetable stock over the top. Bring to a boil, cover and simmer for about 30 minutes.

Using a stick blender blitz the zucchini and leeks until smooth. Warm the soup gently and then as you take it off the heat stir in the cream. Check the seasoning, then sprinkle on the grated cheese and garnish with the remaining basil sprigs.

This is a lovely summer soup, and it's especially delicious served with home-made bread and butter.

Madeleines

This recipe is from Bon Appetit magazine. Madeleines are quick to make and super delicious with a cup of tea or milk, and we can't forget the impact they made on Proust! This recipe is a little lighter than the Coconut Madeleines I usually make, but still absolutely scrumptious!
2 large eggs
2/3 cup sugar
1 tsp vanilla extract
zest of one lime or lemon
1/4 tsp salt
1 cup flour
10 Tsp unsalted butter, melted and cooled
confectioners' sugar for dusting

Preheat the oven to 375 degrees F. Butter and flour two madeleine pans and set aside.
Using an electric mixer, beat the eggs and sugar until they're just combined. Then beat in the vanilla, lime or lemon zest and salt. Add the flour, and beat just until blended.
Slowly drizzle the melted butter in and beat just until blended.
Spoon about one tablespoon of the batter into each cookie mold.
Bake for about 13 minutes until golden brown. Allow to cool, and then gently ease out of the pan and let them completely cool on a cookie rack.
Lightly dust the madeleines with confectioners' sugar.

Zucchini Bread

I've been trying out several zucchini recipes this summer, and I think this might be the one! I've adapted it from a recipe from the Joy of Baking web site by adding more spices, some lime juice and a coffee crumb type topping. I've also made the cream cheese frosting a bit sharper by not using butter and reducing the sugar. I think this recipe is definitely a keeper!

1/2 cup walnuts
1 cup shredded zucchini 
1 grated raw apple 
1 1/2 cups flour 
1 tsp baking soda 
1/4 tsp baking powder 
1/4 tsp salt 
1 tsp ground cinnamon 
1/4 tsp ground nutmeg 
1/4 cup corn oil 
1/4 cup olive oil 
1 cup sugar 
2 large eggs 
1 tsp pure vanilla extract 
1 Tsp lime juice 
1/2 cup unsweetened coconut

Crunch Topping 
1/2 cup brown sugar 
1/2 cup flour 
1 Tsp butter 
1 tsp cinnamon 
1/4 cup chopped walnuts 

Cream Cheese Frosting
4 ozs cream cheese at room temperature
2 Tsp confectioners’ sugar 
1/2 tsp pure vanilla extract 

Preheat oven to 350 degrees F. Line a 9 x 5 x 3 inch loaf pan with parchment paper. Lightly toast the walnuts for about 5 minutes until lightly browned, cool and then chop coarsely. Grate the zucchini and peel and grate the apple. In a large bowl, whisk together the flour, baking soda, baking powder, salt and spices, and set aside. 

In the bowl of an electric mixer beat the oil, sugar, eggs, vanilla extract and lime juice for about 2 minutes. Stir in the grated zucchini and apple, and then add the flour mixture, stirring just until combined. Fold in the nuts and coconut. 

Pour the mixture into the lined loaf pan. Mix the crunch topping ingredients together, and crumble on top of the batter, and then bake for about 55 minutes. 

Lift the bread out of the loaf pan (using parchment paper makes this step very easy), and cool on a wire rack. Slice and smear with the cream cheese frosting. I hope you like it!

Mediterranean Orzo Salad

I love this recipe in the summertime! Although it takes a little while to prepare, it's super tasty and great to have in the fridge when you want something quick for supper.  I really don't care for watery canned black olives so I always use Kalamata, and definitely don't skip the muffaletta. I believe that the olive salad might be the secret ingredient in this dish! I've adapted it from John Folse's recipe.

1½ cups uncooked orzo pasta

12 oz jar marinated artichoke hearts, chopped (and the liquid)

1 1/2-2 (or more) cups cherry tomatoes, halved

1 cucumber

1/2 yellow or red bell pepper, diced

1 red onion, finely chopped

1 cup feta cheese, crumbled

1/3 cup pitted Kalamata olives, chopped

1 cup Italian olive salad--muffaletta (and the liquid)

1 Tbsp chopped fresh oregano

1 Tbsp chopped thyme

salt and pepper to taste

Cook the orzo as directeduntil al dente. Peel the cucumber and then slice in half lengthwise. Scoop out the seeds with a spoon and then slice each half. Drain the cooked orzo in a colander and run under cold water until it's completely cooled. Then spoon the orzo into a large bowl, and add the artichoke hearts with liquid, chopped tomatoes, cucumber, bell pepper, onion, feta, olives, olive salad, fresh herbs, and salt and pepper to taste. The feta and olives add saltiness, so definitely go light on the salt. 

Chill before serving. It's delicious with grilled fish or chicken.

Harbor Fish Market, Portland, Maine

I love the Harbor Fish Market in Portland's historic waterfront district. It has a wonderful authentic nitty gritty atmosphere which is so refreshing these days. The workers wear big waterproof boots and look like they're about ready to hit the high seas!  I always stop and visit when I'm in Portland. They sell a huge variety of local fish and seafood, and of course they have big tanks of the iconic Maine lobster!

Lobster on the beach in Ogunquit!

Harbor Fish Market

9 Custom House Wharf

Portland, ME 04101
1-800-370-1790 

The Better Food Company, Bristol, UK

The Better Food Company is a lovely neighborhood organic grocery store on Whiteladies Road in Bristol. They have a fabulous assortment of whole grain breads and baked goods, as well as locally made cheeses, and oodles of fresh produce! The store is bright and airy and everything looks sparkly and clean. How wonderful it is to support local suppliers who are promoting organic food, and who are also committed to building a better, more sustainable world. This has to be the way of the future.

Food Hall & Deli
94 Whiteladies Rd, BS8 2QX

0117 946 6957

Au Relais Des Cyclistes, Honfleur, Normandy, France

This restaurant was a wonderful discovery in Honfleur. The atmosphere was vibrant and unpretentious, and of course they allow dogs in restaurants in France so you often see a tail wagging under a table! We loved it so much we went back two nights in a row. The wait staff were energized and good-humored, and patient too with all our questions!

There were several set menus offering a great variety of local specialties such as skate which was delicious. Another local dish is the Tarte Normande which is made with apples, almonds, custard and a splash or two of the local apple brandy Calvados. I can't wait to bake this tarte! My mouth is watering just thinking about it.

10 place de la Porte de Rouen, Honfleur, France

02 31 89 09 76