38 Power Foods, Week 36 -- Rainbow Trout -- Pan-Fried Trout Brunch with Red Pepper-Zucchini Potatoes and Fried Eggs

 

Skip the quiche this Easter and fry up a tasty rainbow trout to go with your eggs and a big platter of potatoes with peppers and zucchini. While this is a lovely and not too time-consuming brunch (no do-aheads), it necessitates planning and ... well ...and doing things in approximately the order (see below), as fish waits for no one.  

Servings:   One fish will serve two people generously.  There's plenty of Avocado-Basil Mayonnaise and potatoes for four. If you do have four, you'll need to buy two trout and cook one, putting it in the warming oven while you cook the second.   Alternately, each of the four of you could have a small serving of the single trout.  With the eggs, it's a filling meal.

       

38 Power Foods, Week 34 -- Eggs -- Sriracha Eggs over Biscuits with Basil Salsa

 

RELAXING ON THE WEEKEND...

Brunch is a loved meal that doesn't get eaten nearly often enough. It spells S-L-O-W.  Relaxed.  No rush. Picking and choosing as in, "There's too much to choose from!"  Shades of a string quartet bowing off in a corner.  An attractive guy in a long apron at your elbow, murmuring, "More coffee?  Champagne?"   Unfortunately, we go out for brunch most of the time--and spend a bundle, too.  We sort of assume it's too much trouble to cook or maybe even to entertain midday on the weekends, but I enjoy it.  (Even for just two.)

Add to the pull toward the middle of the day menu that I am crazy about eggs.  One of my really good friends says, "I never met an egg I didn't like." That's about the size of it.   If you don't believe me, you'll have to see some of the things I do with eggs.

This is my Oven-Baked Vegetable Soup with Poached Egg

 or my Porridged Eggs, which are eggs cooked in oats stove top:

 You get the idea, right?

But take a look at today's pretty little egg dish and...

Cinnamon Rolls (Old-Fashioned) and Egg-Cheese-Sausage Casserole for Brunch

My children (and the rest of my family) know that if they come for Christmas, and only at Christmas, they'll get old-fashioned cinnamon rolls baked fresh for Christmas breakfast.  Not the big sprawling gooey caramel-laden gobsters they sell at the mall; my rolls are white, light, and purely cinnamon in flavor.  A tiny drizzle of  light,  powdered sugar-milk glaze is all the topping they need.  My family also gets the standard egg-cheese-sausage casserole or strata--the same recipe my mother-in-law made (and still makes) for years.  I sometimes dream up a small variation (peppers or mushrooms on top) and one wild and wooly Christmas I made a different egg casserole all together.  Wow.  Outside the box for sure.  But what are holidays for if not for some sort of tradition (whatever kind) that seems to wear well from year to year?

50 Women Game-Changers Tracey Ryder and Carole Topalian, #32 - Sullivan's Island Shrimp Bog

 
 Big bunch of bacon. (This is good.  I'm married to someone who eats anything with bacon.)  Next:  tons of onions.  Rice. Lots of shrimp, ahhh.  All cooked together in one lovely mess called a bog.  For those of us with no real connection to the south-eastern coastal states, a bog brings to mind cranberries in Maine or Wisconsin, even.  Or being stuck at work, as in:  "I'm all bogged down writing that article."  But this bog, this "Sullivan's Island Shrimp Bog," is just what it sounds like:  mounds of steamed shrimp mixed up on top of a velvety oh-so-thick tomatoed, oniony, spicy rice--perfect for brunch or a lunch bunch.  If the words "comfort food" weren't so over-used and so inappropriate (comfort food being food you had a gazillion times as a kid...), I'd call this comfort food extraordinaire.  Comfort food x100.

Just for fun, here's the wikipedia definition of a bog:   A bog, quagmire or mire is a wetland that accumulates acidic peat, a deposit of dead plant material—often mosses or, in Arctic climates, lichens.

Food for thought, I'd say.  Read on:

Ricotta, Chive, and Prosciutto Omelette-Donna Hay-50 Women Game-Changers in Food-#31

 

 Lydia Walshin (The Perfect Pantry) often has great recipe links on fb.  One day, she linked to a recipe for Stir-Fried Rice with Mushrooms from Jeanette's Healthy Living.  Jeanette's recipe came from the famous Chinese cook and cookbook author, Barbara Tropp, of whom I'm very fond.  The post title indicated the recipe was part of the 50 Women Game-Changers in Food blogging effort.  Each week, bloggers from all over the country feature the recipes of one of the 50 Women Game-Changers from the Gourmet Live List published last May.  I had to get in on this thing and here I am the very next week, blogging down-under Donna Hay's recipe for Ricotta, Chive, and Prosciutto Omelettes.  Thanks, fellow food bloggers, for the warm welcome.  I'm thrilled to be participating!
 

Pumpkin-Ginger Bread--or Alyce Tweaks the Pumpkin Bread One More Time

Muffin version in front of my winter herb window

PREVIEW:  DROP IN AND DECORATE IS MONDAY, DECEMBER 20 4-8PM

COME BY ALYCE'S TO DECORATE A FEW COOKIES, SHARE A MEAL OF SOUP AND BREAD, OR TO JUST ENJOY THE SEASON.  COOKIES WILL BE HAND-DELIVERED TO THE BRIDGE, ASSISTED LIVING CENTER THE FOLLOWING DAY.  PUT IT ON YOUR CALENDAR.  SEE YOU THEN!!!! 

One or two things I make during the holiday season go from September-January.  Pumpkin bread is one of them.  If you know me well, you've eaten my pumpkin bread.  I have several versions and every one is different and unique and yummy and... special.  I kind of work of it from year to year.  My choirs eat it; my husband lathers cream cheese on it.  I make it into muffins; my friends husbands say to their wives, "Why don't you make anything like this?"  (Mostly because they're eating cake at dinner.) 

This year, I had sweet ideas. Whoa:  Candied ginger.  Black pepper.  Cayenne.  Pumpkin seeds.  I tried it out.  Twice. Increased the ginger the second time.  Passed it around at home and elsewhere.  I took some to St. Paul, where we visited for Thanksgiving, froze our butts off, made it through a job interview (me-whewgladitzovah), 13 houses,  and came home drop-in-bed sick from.  We ate it there for breakfast.  Every day. Ah.  Thanksgiving time!  So I'm keeping this version.  It seemed to go over well, even with Sue's friend Gladys, a top-notch cook and baker at 91.  She did say, however,

"WHAT is in this?  I don't like eating stuff when I don't know what's in it." 

I think it was the candied ginger and the cranberries.  Of course the black pepper might have done it, too.  Or the cayenne.  Well.   I like pepper in bread; sue me.  And I'm gonna go right on making it. Like that. It does make super gifts and can be made as tiny loaves, muffins or big loaves.  Maybe even T-tiny muffins for a buffet.  Try it; you'll like it.  Everyone else did.  Better make a bunch.  (Provenance:  I think the original recipe for this came from THE FANNY FARMER BAKING BOOK.)  Freezes well.  (No longer than 2-3 weeks, though)

Pumpkin seeds.  Use some in the bread.  Eat the rest.  Good for you.  Great in bread!

Alyce's Newest Pumpkin Bread Featuring Candied Ginger and Black Pepper.  OH, and Cayenne, too.

• 1/2 c dried cranberries
• 1 c boiling water
• 2/3 c butter, soft (to cut fat, use half apple-sauce--no more than that)
• 2 c pumpkin ( a can is 15 oz now; add applesauce to complete the  2 c)
• 4 eggs
• 2 1/4 c sugar
• 1/3 c candied ginger, minced
• 2/3 c evaporated milk, low-fat or fat-free  (can use regular milk instead)
• 3 1/3 c unbleached white flour
• 2 t baking soda
• 1/2 t baking powder
• 1 1/2 t salt  (sorry, left out of original post--corrected  11/18/11)
• 2t Chinese or Vietnamese cinnamon
• 1/2 t freshly-ground nutmeg
• 1 t ground cloves
• 1/2 t black pepper, freshly ground
• 1/4 t ground cayenne pepper
• 1/4-1/3 c salted or unsalted pumpkin seeds (I like salted)

1. Preheat oven to 350 F for bread or 400 for muffins. Grease and flour pans.  For muffins pans, grease only.
2. In a small bowl, stir together cranberries and boiling water.  Set aside.
3. With hand-held electric or standing electric mixer, beat together in a large bowl butter, pumpkin, applesauce, eggs, sugar and candied ginger until light and fluffy.  Beat in milk until well-mixed.
4. On top of the wet ingredients, measure dry ingredients:  flour, soda, baking powder, spices.  Carefully mix just the dry ingredients with a spoon or rubber spatula, trying to avoid mixing the dry ingredients into the wet.  Using electric mixer, beat wet and dry ingredients together until just incorporated.  Don't over beat.  Drain cranberries well and stir into batter gently.
5. If desired, sprinkle pumpkin seeds into bottom of prepared pans (9x5) or baby loaf pans (3x5 or similar) or muffin tins.  Use ice cream scoop for muffins. 
6. For loaves or baby loaf pans, bake at 350 for about an hour or half-hour, respectively.  Test for doneness with a toothpick or skewer; it will come out almost clean when the bread is done.  Leave in pans 5 minutes.  Bang bottoms of pans on board, floor or counter before turning out on to racks carefully to cool completely.   If sticking, use thin, sharp knife to go around edges.  When absolutely cool, wrap well in foil.  Store on counter 1-2 days, in frig for 2-3 days, and in freezer up to 2-3 weeks.
7. If in muffin tins, bake at 400 F for maybe 15 minutes or until nicely browned and firm to the touch.  Turn out immediately onto metal cooling racks.  Follow storage instructions above, though muffins store well in large plastic containers that are freezer safe.

This is a great pumpkin bread pan loaf.  Pan available at Williams-Sonoma.  (Design changes year to year.)

Just thought you'd like to see the options....

Bake now while it's quiet one night.  Wrap up your treasures carefully in shiny foil. You can even put ribbons on them before you put them in the freezer.  Be ready as you move through Advent into Christmas.  Or as you hit the second day of Hanukkah.  Breathe and study.  Live and love.  Don't get crazy over what you're supposed to do.   Or as you live through another day...
Don't let the light go out (see and hear song, LIGHT ONE CANDLE)  and, while you're at it, pray that I see the the path where God is undoubtedly shining it if I just could only be aware enough...
 
Alyce

Cooking with Music-French-Session II

If you haven't been here before, I occasionally teach cooking classes at home.  Each class teaches a whole menu and each menu is focused upon a culture, country or culinary form.  This is the second session of Cooking with Music-French and there were two students--mom and four-year-old daughter. 

While August isn't, perhaps, the very best time to learn how to bake quiche, it IS the very best time to learn how to make a great salad.  And is anytime a bad time to learn how to make a pie crust?  And, hey,  the quiche tastes wonderfully for lunch.  Chocolate mousse?  Whenever.  Here's today's bunch:

Chocolate Mousse = First, of course

Life is short

This is a no-egg chocolate mousse as eggs are bad boys right now:

Just melt 3/4 c chocolate chips with 3T butter and let that cool.

Whip up 1 cup of whipping cream and add 1T sugar at the end.

Fold a tiny bit of whipping cream into the chocolate to lighten it up a bit and

then fold into the chocolate the rest of the cream in three or four batches.  Spoon into pretty glasses or ramekins and refrigerate for at least 30 minutes or up to a few hours.

Garnish with a dollop of whipping cream, some berries or grated chocolate

Et voila!  Mousse au chocolat!

Moving on from mousse to pate brisee, the super easy crust for the quiche.

"Hey, I can make a pie crust; who knew?"

Getting dirty...but eating fresh!  Like two minutes old.

Talk about organic food.  Making Jamie Olivers's chopped salad. (click here to see the video)

Pixie dusting the salad with kosher salt and the pepper she ground.

FINALLY getting to eat dessert.  Took long enough.

We did it.

We not only cooked, we cooked together.

What a day.

We can now make--for ANYONE!!--the following menu:

Menu

Salade Printemps (spring salad w/ fresh herbs)

Quiche avec jambon et fromage (Ham and Cheese quiche)

Mousse au chocolat  (Chocolate mousse)

Fromages (cheese)

Baguette (long, thin loaf of bread) avec buerre (with butter)

Vin: (wine)

Bourgogne (blanc) (2007)-Laboure-Roi, Meursault, Cote d'Or, France

Beaujolais (2008)- Pierre Chermette, Saint Verand, France

Next Cooking with Music is

ITALIAN

Pizza as an appetizer

Two main course soups (one vegetarian)

Apple crostada (free form pie)

Offered Saturday, September 18, 2010

12:30-?

We'll cook and eat together.

Students may invite one guest for dinner each- approximately 5:30pm

Includes wine

Cost:  $50 per student

I have one opening for this class at present, but am happy to repeat it if I have requests.

This is a meal wonderful to learn for a dinner party because everything but the pizza (and it's nearly ready) can be done in advance so that you can be...

NOT NERVOUS

HAVE TIME TO BATHE AND DRESS

ENJOY YOUR OWN PARTY

--------------------------------------------------------------------------

 

Two-Dog Kitchen and Around the 'Hood or Kitchen:

Grilling Colorado peaches for a peach salsa or dessert...a blog to come!

There's the grilled peach salsa--perfect for bbq grilled pork chops, shrimp tacos or salmon.

Skippy Jon Jones--visiting Aunt Alyce and Uncle Dave again

And they called it "puppy love."

A few things you might do around the kitchen this week:

Buy a bunch of green beans, trim them and blanch them (2-3 min in boiling water) and throw them in freezer bags into the freezer for the winter.  I got mine for 88cents a pound.

Ditto zucchini or summer squash.

Ditto corn on the cob.  Cook it, let it cool, cut it off the cob and put it in freezer bags.

Buy a dozen red, green, yellow peppers and cut them up and freeze them in small quantities.

Go to the nursery or wherever and buy some herbs to pot and take indoors for the fall.

Stake out your apple-picking spot.  Plan a picking date.

Clean out your freezer and defrost it while it's still warm so you'll be ready to cook, bake and freeze this fall.

There's still time to make peach freezer jam while the peaches are very inexpensive.  I saw some Colorado peaches for 99 cents a pound at King Soopers'.

Eat lots of salad with lots of fresh herbs and great tomatoes.

Try a home-made Cobb or a Greek Salad with grilled chicken.

Make gazpacho.

Make caprese salad.

Consider making and freezing tomato sauce.

Blueberries from Canada are still available if you want to freeze some.  Just throw them in the bag unwashed.  (Rinse them when you use them.)

Sing a new song,

Alyce

Cooking with Music

(Chocolate Mousse the easy way!)

Today was the first summer session of Cooking with Music at my house, which is a group of lessons or classes that combine food, culture, and music from specific countries or cultures.  French was first up--

MENU CHEZ MORGAN

Hors-d'oeuvres (appetizers):   Fromage avec pain  -- Cheese with Bread
Entree  (First Course)  Salad Printemps avec vinaigrette dijonnaise-  Spring Salad with mustard vinaigrette or....Everyday Chopped Salad (from Jamie Oliver's Ministry of Food--we used the on-line video)
Plat principal  (Main Course)  Quiche  -Cooking with Music Quiche (Lesson on Pate Brisee; quiche w/ bacon and pruscuitto)
Dessert (Dessert)  Mousse au Chocolat -Chocolate Mousse with Whipped Cream and Strawberries

Beginning French Lesson was a great online video from Alain Le Lait

We began with

Bonjour!
Comment ca va?
Bien!  Tres Bien!  Et vous?
Pas mal.

And so on.

(Alain:  They loved Josette!)

I passed out notebooks and each student had a different color and their photo on the front.  Inside were maps of the world, Europe, info on the country of France, links to all of the sites we used in the lessons, all of the recipes and notes, and some coloring pages for the younger ones.

We went over the geography of France first.  Where was it?   While we did that, we listened to French folk songs...  But soon, if we wanted to eat before supper time, we needed to begin.  We made the mousse first and got it in the frig.   Next, we learned to make pastry dough ( Pate Brisee) and quiche filling.  That went in the oven while we watched a video on how to make chopped salad and made the salad.  Table set.  A little cheese.  Lunch was served.   It began to look like a piano lesson was going to have to be another day.

Merci! Merci!  to Jacque, Joel and Ellen.  Good cooks all!!!!
What are you cooking for Father's Day?

Here are a few highlights.

Working on liquid measuring technique

Using Le Creuset cookware on a gas stove...

Hot stuff in a Krups blender....

I get the taste test!

I want to see.

We all work together.

How to fill a quiche without spilling the filling.

Maybe.

Ok, How did Jamie chop cress?

Should we watch the video again?   Watch those fingers!

Oh, yeah.  That's a chopped salad.

Hey, I made that quiche!

At the table...finally!

Oh, by the way, you need to put a grace to music.  Here are the words:

Come, Lord.  Teach us to care, share and be grateful.  And most of all, teach us to love you and all you love.

We got a tune we're workin' on.

We did it!

Et voila! Mousse au chocolat:)  Another French food convert.

We'll have the piano lesson with French music another day!  Phew.

A bientot!

Prune Quick Bread or Something Different for Mother's Day Brunch

Before the quick bread post, click on the link below to send a Mother's Day Card that will work toward ending hunger...  from THE WORLD FOOD PROGRAMME--BLOGGERS AGAINST HUNGER.  HAPPY MOTHER'S DAY, FRIENDS...

http://gifts.wfp.org/

                                                NOW ON TO THE BREAD!!

My husband loves this bread.

But, when I mentioned to him (before he tasted it)  that I was working on a recipe for prune bread, he made a face, rolled his eyes and laughed.  Sometimes, we never escape third-grade humor.

I don't cook a lot with prunes, but have remembered a couple of great recipes  lately...one was from THE SILVER PALATE.  I want to say it was Chicken Marabella and it was famous.  The other is a pork roast with prunes that's to exhale repeatedly over. French recipe. OOOOh.  It's lovely. So different.  So smooth.   So company friendly.  Reheats like a champ over the weekend after a Friday night dinner party.

Back to the bread.  I made this bread when I was working on an article called, "Quick Bread 101,"  in which I attempted to work out a basic quick bread recipe that let you add whatever you had on hand ...say bananas, apples, blueberries, etc.  I think I got it right, but this variation is my absolute favorite.  It would be a sweet Mother's Day gift, a great addition to brunch. 

I've been gone a few days to a funeral, so thought it was a good time to bring out the prune bread recipe and share it on the blog.  If you tried it from examiner, sorry.  I have re-written the recipe specifically for prunes.  It makes stuperous muffins!!  (stuperous is my word for something between stupendous and super)

Alyce's mom and nephew Michael.....

Prune Nut Bread        

makes 1 9x5x3  loaf

                                                         

1 c prunes, chopped

1 1/2 c orange juice 

     Simmer chopped prunes in orange juice for about five minutes.   Let cool slightly.

4T melted butter, cooled, or canola oil 

1 egg (you might want to use 2 at altitude)

     Mix cooled butter/oil and egg and add to orange juice and prunes. 

     Set aside.

21/2 c unbleached flour

1 c sugar

3 1/2 t baking powder

1 t salt

1 c chopped nuts

     In a large bowl, mix well all dry ingredients.  Add wet ingredients and stir just until well-mixed.

Spoon into greased and floured 9x5x3 loaf pan.  Bake about 50 minutes until bread is firm to the touch, is pulling away from the sides of the pan, and a toothpick inserted in the middle of the bread comes out with just a few moist crumbs.  Let cool in pan 5 min.   Bang pan on counter or board and turn out onto rack to cool completely before slicing.  Keep well-wrapped on counter for 1-2 days or freeze for up to 2 months.

Can be made into muffins.  Pour into greased muffin tins and bake at 400F 15 min.  Turn out on to rack to cool.

TWO-DOG KITCHEN AND AROUND THE 'HOOD

  As I write, Friar Tuck is over at Dr. Bill's getting a little nip and tuck done to raise his voice.  Yes, Tucker's getting neutered, but, you know, it had to happen.   I apologized ahead of time because he'll be a little groggy afterward.

          ....              .....                .....                         .......

(Below:   Later this afternoon......Poor baby)

.)

Our sour-cherry tree in bloom.  Pie cherries will be ready about the fourth of July.  Come pick before the birds get them all.  If we get up early to bake before the heat comes, we can have pie for the holiday.

Sing a new song; bake a new bread;

Happy Mother's Day!

Alyce

-----

In Memorium...Carol Curtiss..The Quintessential Lutheran Party Girl..

God, Love Her!