Everyday Gourmet

Just in Time for Valentine's Day: I Don't Love Chocolate

2012-01-26T14:12:00.003-06:00

I know. I know. I am in the minority. I am weird. I do not know what is really good or good for me. Nevertheless, I really do not love chocolate. The reasons for this food bias may be any one or all of the following. First reason is genetic. My mother and my grandmother, the matriarch of the kitchen in our family, did not make chocolate things. and a biology teacher told me that not liking chocolate is genetic. Second reason is Chocolate Soda. I had to pay for a Coke or Dr. Pepper. I could have Chocolate Soda for free at my dad's store; so, I would try one occasionally. BAD. Third reason is my appendix. An appendicitis attack was misdiagnosed as a virus. My treatment was, you guessed it, chocolate-flavored medicine. BAD..

The story of cocoa is a long and interesting story. An extensive time-line of the discovery and development of chocolate is on The Gourmet Chocolate of the Month www.chocolatemonthclub.com/chocolatehistory.htm).

A quote from that website: Chocolate has impacted the ways in which some humans worshiped and expressed their values.
Certainly chocolate has become an important part of our food experiences.
Another quote from the website: Secret Techniques in blending and roasting beans, traditional family recipes and creative interpretations and innovative candy making techniques have been handed down generation to generations.

Chocolate's reputation as an aphrodisiac has flourished at times in history. Currently we look at the medical benefits of the bittersweet in helping the body with high blood pressure and high cholesterol. Remember, only the unsweetened!!!

From the Mayans in Central and South America to the Aztecs to Spaniards to other European countries to the world, chocolate has made important contributions to economics, traditions and gastronomic endeavors in our world

Now it's not that I never eat chocolate. I do have a favorite Brownie Recipe from "Keepers," a book self-published by my friend, Frances Payne. (Her comment about the recipe: This is Marie Wiggnins' recipe and I don't believe that I have ever tried one that is any better. If you get a real craving for chocolate, it is guaranteed to give you that chocolate fix.) I know you don't who Marie Wiggins was, but it doesn't really matter. The brownies are g-o-o-o-d.

BROWNIES

4 eggs,slightly beaten 3 squares unsweetened chocolate
2 cups sugar 2 sticks butter
1 cup flour 1 cup nuts
1/2 teaspoon salt

Icing:
1/2 stick butter 1 square unsweetened chocolate
1 pound powdered sugar

Beat the eggs in a large bowl and add the sugar; continue to stir well. Mix flour and salt and add to the creamed mixture. In the meantime, melt the two sticks of butter and 3 squares of chocolate over low heat until blended. Cool slightly and add to the other mixture; add nuts. Pour into a greased and floured 10 X 15 inch jelly roll pan. Bake at 325F. for 35 minutes. Cool slightly and ice.

To make icing, melt the margarine and chocolate, add the powdered sugar and beat until smooth and spreading consistency. (This is a little dry; so, I add a little cream.)

CHOCOLATE BOWLS WITH CHOCOLATE MOUSSE

12 oz. dark chocolate, finely chopped or 12 oz. dark chocolate morsels
Small balloons. Blow until about 2-1/2 inches in diameter.
Parchment paper

Melt 1/2 chocolate a small double-boiler. Stir until smooth. Add the remaining chocolate , melt and mix until smooth
Blow up balloons to about 2-1/2 inches in diameter and tie.
Drop a teaspoon of the chocolate onto the parchment paper to make a disk.
Dip the balloon into the chocolate to cover 1/3 of the balloon.
Place place each the disk set.
Chill. Pop the balloon and remove.
Viola!! A chocolate bowl
Makes 8 or 10 bowls..

How to make a moo--no, a mousse

2 T. butter
1/2 cup semi-sweet chocolate morsels
3 eggs, separated
1/4 c sugar
1/2 cup heavy cream
1/2 t. vanilla extract

Melt butter with chocolate in a double-boiler.
Slightly whisk egg yolk and add to the butter, melted chocolate mixture.
Beat egg whites for 1-2 minutes. Add 1/2 sugar. Then, beat another 3 minutes until stiff peaks form.
Beat cream for 1 minute. Add remaining sugar and vanilla until soft peaks, about 2 more minutes.
Add beaten egg whites to the chocolate mixture, fold gently. Then, fold in whipped cream in the same manner.
Chill.

Spoon the chilled mousse into the chocolate bowls. Garnish with a fresh raspberries and mint.

We're trying this tonight. Hope it works for us and you, too.

Happy eating,

Jo Ann Miller,
ABW and Consultant
Gourmet Gallery

Looking Back at Christmas

2012-01-10T14:16:00.000-06:00

Looking at Back at Christmas. Perhaps just 11 days after Christmas 2011 is not long enough to give any perspective to the holiday. Yet, this is my self-assigned task today. All of the important statements about the significance of Christmas have been stated and restated. We're in the newest new year, resolutions are made, or not, and we move on to whatever the year, the day, the moment brings.

This Waco Miller Family celebrated Christmas twice.Christmas Eve, after church, we went to Karyn's for a rather impromptu party. (Somehow we always manage to go there for a party.) Some gift-giving took place at that event. And on New Year's Day all of the ones in town came to my house. For several years we've just given stocking-stuffers and donated to a charity of our choice.Those have included the John Tracy Clinic, Montgomery County Clinics, Asbury House Child Development Center, Family Abuse Centers and others.

However, over and above the gifting and any other occasion of getting together, I must admit that the real emphasis is always on FOOD. Oh, big surprise! Let's face it. So much tradition hinges on the food that we eat and that connection to the special day. In the old days we ate what was in the garden, the yard and the smokehouse. Celery was not in our dressing until Aunt Nellye brought it from Houston. We didn't raise turkeys; so, the hen went into the boiling pot, was de-boned and put into the dressing. Consequently, I am really not a turkey fan. The dressing--not stuffing since there was nothing to stuff--was made of cornbread and biscuits, onion, apples, eggs, butter, the chicken broth--I don't remember any spices. Oh, and celery when Aunt Nellye brought it. And so forth, and so forth and so forth.

This year when the turkey ordered for Thanksgiving did not arrive until two weeks after, an HEB turkey that didn't wander around in a yard or pasture somewhere was our entree. BUT for Christmas we had turkey again. This one had been free to roam. Was it better? I don't know. I ate the spiraled sliced ham, black-eyed peas with pea sauce* and scalloped potatoes, cornbread and butter, bread-pudding with whiskey sauce. Two pinot noir wines from the wineries we visited this summer along with a champagne toast and the inevitable Kendal Jackson chardonnay were also present at our gathering. (This was not a tradition in my own family. My mother would heartily disapprove.)

Pea Sauce. It is a fresh addition to the peas and could be used on any kind of field or beans. (Borrowed from a class participant.

PEA SAUCE

2 red onions
3 tomatoes
2-3 green bell peppers
1/4 cup sugar
White vinegar
Salt and pepper to taste

Dice vegetables. Add sugar. Cover with vinegar. Add salt and pepper to taste. Cover and store in the refrigerator overnight.

Simple and simply delicious. If you like "heat" with the peas, dice a hot pepper. This makes it like a pico de gallo.

My Favorite Cornbread
"Joy of Cooking"

3/4 cup yellow cornmeal
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon soda
1 tablespoon sugar
A scant teaspoon salt
1 cup buttermilk
1/4 cup cooking oil
1 egg

Thoroughly mix dry ingredients. In a separate bowl beat together the milk, egg and oil. Add milk mixture to the dry ingredients and mix until all dry ingredients are moist.
Bake in a heated, greased cast iron skillet at 425 F until lightly brown on top.
Turn over in the skillet, slice a wedge and butter. Eat. Wonderful!!!
I sometimes use the cornbread stick pans. Be sure that they are well-seasoned and have plenty of time to heat in the oven with a liberal teaspoon of oil in each stick. So good because there is a lot of crust.

Again, happy eating.

Hope I am through with turkey for the year. Happy cooking to you. Let me know what will be cooking at your house this New Year.

The Accidental Fried Chicken Salad

2011-08-31T13:02:00.000-05:00

It all started with my trying to improve on the proven. Family gathering coming up, and I wanted to make the ULTIMATE fried chicken--being the matriarch and all. Surely the recipe from one of the top Food Network chefs would be the ticket! SO---I bought a large cast iron chicken fryer from "you know where," bought just the right sizes of Organic Chickens to the tune of $3.00+ per pound along with a large amount of Crisco, buttermilk, and fresh flour. (Flour gets stale if you don't cook anymore than I do, and you forget to put it in the freezer.) The instructions read to be sure to keep the cooking fat at a steady temperature. Borrowed a cooking thermometer and I was ready.

After work on Saturday I began the process of making this perfect fried chicken. I learned from my grandmother that chicken needs to be put in salty water--brining, it's called now. Buttermilk, salt, some

seasonings All set for the first step toward perfection. Place chicken pieces in the mixture. Refrigerate overnight. Done.

The next day all the ingredients were assembled: Crisco melting in the pan, thermometer clipped to the side of the fryer, chicken drained and dipped in the flavored flour. When the Crisco reached the appropriate temperature, I strategically placed the chicken into the frying pan. Temperature watched carefully to be sure it is steady, letting brown, turning (h-m-m--seems to be getting a little TOO brown at that temp, but must follow directions.)

Eventually, all the chicken had been fried, and after it had cooled, I took a bite--Yum? NO-O-O! Yuck! TOO SALTY!!!!! We had to order TAKE-OUT. But I couldn't throw all of that expensive chicken into the trash. SO--Strip off the skin and crust, debone, boil in fresh water three times, shred, add chopped hard-cooked eggs, finely chopped celery, dill relish, mayonnaise and a few red grapes, and, believe it or not, just a little salt. Delicious! Just what I had in mind in the first place.

Thus my recipe for Accidental Chicken Salad. Enjoy! But as for fried chicken, I'll go back to doing it the way I 've done it for 60+ years.

The Devil in Deviled Eggs and How to Exorcise Them

2011-07-21T13:47:00.001-05:00

Deviled Eggs, it seems to me, are THE most popular item at a picnic or a cocktail party. At Eastertime we all start making them because of so many dyed hen eggs. This past Easter I began to think about "The Deviled Egg." (My grandson observed that at Eastertime, perhaps they should be call angel eggs.) Why the name "deviled"? Wikipedia connects this dish to deviled ham, and maybe that is true. However, after much contemplation (at least 30 minutes) I think the name derives from the fact that, unless certain procedures are followed, the are the "devil" to prepare. And that leads me to the real intent of this blog: How to Take the Devil Out of Deviled Eggs.

Many people contributed to these instructions. And here are the "secrets."
1. Do not start with fresh eggs.
2..Make a small hole in the larger end of the eggs.
3. Place eggs in a sauce pan and cover with tap water.
4. Add salt. Just a tablespoon, may be two.
5. Bring to a boil.
6. Remove from heat, cover and let sit for 15 minutes--or 12 or 13--just not too long..
7. Drain quickly and shake pan to crack shells.
8. Put eggs in a bowl or pan of ice and water and allow to cool.
With any luck the devil will have been exorcised and the shells will just peel right off.
This blogger does not guarantee smoothly peeled eggs, but if you do all of the above, at least you will know you have done your very best.

I am more confident about what to do next:
Cut in half either lengthwise or crosswise (if crosswise, cut a little of the white from each end so that the egg half will sit straight).
Remove yolks, mash and mix something really yummy with the yolks and refills the halves. I like mayonnaise--real--dill, a little vinegar or dill pickle juice and celery seed.

Some other suggestions for the yummy "stuff" as in stuffed:
From JOY OF COOKING--2006 Edition:
Mayonnaise or cream or sour cream or butter with vinegar and sugar or pickle juice. Season to taste with salt, pepper, mustard, red pepper, curry powder, jalopenos or other peppers.
Other additions: anchovy, caviar, curry powder, crumbled bleu cheese, chopped chive, tarragon, parsley or, basil, salsa, etc,
And more specifically, two recipes from "Bon Appetit."

Chipotle Deviled Eggs
12 large eggs
1/3 cup plus 2 tablespoons mayonnaise
2 to 3 teaspoons finely chopped canned chipotle chiles*
24 fresh cilantro leaves

PREPARATION
Place eggs in large saucepan. Add enough cold water to cover. Bring to simmer over high heat. Reduce hear to low; simmer gently 5 minutes. Remove from heat, cover and let stand 10 minutes. Drain eggs; cover with ice and water and let stand until cold.

Peel eggs and cut in half lengthwise. Spoon yolks into small bowl; arrange whites on platter. finely grate yolks on small holes of of box grater into medium bowl. Mix in mayonnaise, the 2 teaspoons chopped chipotle chilies. Add more chopped chilies, if desired, for more hear. Season filling to taste with salt, if desired. Using pastry bag fitted with 1/2 inch-diameter star tip, pipe filling into egg whites. Cover and Chill eggs at least 2 hours and up to 1 day. Press l cilantro leaf into filling each egg and serve.
www.bonappetit.com/recipes/2006/chipotle_deviled_eggs

* Substitute the Homestead Chipotle Mayonnaise available at Gourmet Gallery.

Eggs Stuffed with Smoked Salmon and Caviar

3 tablespoons chopped fresh chives
2 tablespoons olive oil
1 1/2 fresh lemon juice
12 ounces thinly sliced cold-smoked salmon, finely chopped
1/4 cup salmon caviar
12 hard-boiled eggs, shelled, halved, whites and yolks separated

Additional chopped chives
Lemon wedges
Assorted fresh herb sprigs

Line rimmed baking sheet with paper towels. Blend 3 tablespoons chives, oil and lemon juice in medium bowl. Mix insmoked salmon. Fold in caviar. Chop four egg yolks (reserve remainder for another use) and stir into salmon mixture. Season to taste with ground pepper. Pile 1 generous tablespoon salmon mixture in cavity of each egg-white. Arrange eggs on prepared sheet. Cover with plastic; refrigerate up to 8 hours.

Place eggs on platter. Sprinkle with additional chives. Garnish with lemon wedges and herb sprigs.
"Bon Appetit". August 2004. p.83

A Cemetery Picnic

2011-06-28T12:38:00.000-05:00

THE MAPLE GROVE CEMETERY PICNIC

(from Picnics I Remember by Jo Ann Miller)

On the fourth Saturday in June, which was always seemed to be the hottest day of the year, we went to the Maple Grove Picnic. All of my Orr relatives were there, too—dead and alive. What I have attended and endured all of my life is the outgrowth of an old tradition to honor ancestors. In the old days in the country in East Texas graveyards were “worked” in the summer after the crops were Laid By. (I don’t remember when we started calling graveyards “cemeteries”.) Initially the clean-up was done on Friday or Saturday with everyone taking a piece of fried ham, a hunk of cold cornbread and a watermelon to share with the other people who came with their rakes and hoes to clear the grass and weeds that had grown up during the spring.

Eventually, full-blown picnics evolved. The work was done on Friday or Saturday, and picnics were held the following day—from about 10 a.m. until 3 p.m. or so if on Saturday, or after preaching if on Sunday. The girls got new dresses and shoes. (Once my cousin, Susie, sat in the car all the day of the picnic because she didn’t like the shoes Aunt Esther had bought for her.)We looked forward to the “all-day singing and dinner on the ground” or on the picnic tables. If the event was held on Sunday, nothing was sold, but any other day there was a STAND with sody water, lemonade and homemade ice cream. Children spent their nickels and dimes there and their quarters to have their pictures taken. During an election the game was to see how many different candidates’ cards one could get.

My families have ancestors buried at Pine Grove, the oldest church in Rusk County, at Concord Cemetery and at Maple Grove. One of the largest cemeteries in our part of the county is at Shiloh, a church and cemetery on SH 315 between Carthage and Mount Enterprise. People from our community who had moved to Texas from South Carolina began using this burial ground in the 19^th century. The tradition in the community was to go to Shiloh on July 4^th At one church there was Gospel Singing, requiring a piano and in the other church Sacred Harp singing, no musical instrument required.

However, all that said, the FOOD was the main event. I checked with friends and relatives to see what they remembered their mothers and grandmothers taking to the cemetery on that special day. Here are some of the good foods that we remembered:

Fried chicken Chicken pie

Fried ham Pork sausage

Chicken and dumplings Butter beans

Macaroni and cheese Pimiento cheese sandwiches

Sliced fresh tomatoes Pickled peaches

Sweet cucumber pickles “Light bread”

Watermelon rind pickles Iced tea

Raisin pies Fried peach and apple pies

Chocolate pies Pineapple cake

Coconut pies Fresh berry cobbler

Peach cobbler

These gathering have changed through the years. This year we’ll gather at Maple Grove on the first Sunday in October. No stands to sell soda, ice cream, no political candidates, no new dresses and hats, no singing, no day before to clear grass and weeds, but the food remains much the same although the ones who prepare it are children, grandchildren and great-grandchildren or even great-great grandchildren of those who once prepared the feasts or brought from Bob’s Barbecue or Chicken on the Run.

Through the years the meaning of the gathering has remained the same—to honor those men and women who gave us life and who deserve our respect and devotion. We still do that with gusto.

Recipe for AUNT GENE’S MACARONI AND CHEESE*

1 pkg (7 oz) elbow macaroni

½ stick real butter

1 egg, beaten

½ tsp salt

1/8 tsp black pepper

3 cups milk(1 large can Pet evaporated and about 1 ½ cups regular milk, warmed

2 cups shredded sharp cheddar cheese

Cook pasta. Add melted butter, beaten egg, salt & pepper. Add milk and cheese and stir. Pour into casserole, about 2 qt. and bake in preheated oven at 350 degrees for about 30 minutes or until hot and bubbly. Put more cheese on top before it is done and let it melt.

*This recipe was always a hit at the picnic as well as at our family gatherings. Aunt Gene was blinded by a tear gas bomb lost from a car that had been parked at Uncle Arlen’s store. A little boy found the fountain pen-like device, and as she examined it, the thing exploded, blinding her. She regained partial sight from a plastic cornea transplant many years later. In the meantime she re-taught herself to cook by feel and smell. Her daughter, Carolyn says, “Everything she made was good and I think it got better after she was blinded. She loved to cook—it was her passion—and Daddy loved to eat.”

Looking at the Wild Northwest

2011-04-16T11:19:00.000-05:00

This Spring (June 18-25) Gourmet Gallery is sponsoring a Wine, Food and Sightseeing Tour to Washington and Oregon. Not since Lewis and Clark who travelled there as representatives of the United States government has there been so much excitement about going there. Our transportation to the area will be faster. Consequently, we'll be able to cover much more territory. Landing in Seattle, Washington on June 18, we will have an orientation tour of the city including the waterfront, the downtown financial district, the Pioneer Square Historic Distrist and the Seattle Center. After checking into the hotel, the rest of the day is free. Downtown hotels are within walking distance of Pioneer Historial Center and other attractions. If we stay at a hotel on 5th Street, we will be about 4 blocks from Pike's Pub. I'm sure there are other fun places around, too. When I googled (the new verb) this pub, I found a map showing hotels, sight-seeing, and restaurants. Google Red Lion Hotel and see the map.

Three nights in Seattle will allow time for several wonderful experiences. We'll taste wines at Chateau Ste. Michelle, visit Pikes Place Market and go up in the Space Needle for wonderful view of the city, and have a dinner at a local restaurant. All of these are included in the tour.

And on the third day-- we will drive along the shores of Puget Sound to Olympia, the capital of Washington. Next stop is the Mt. St. Helen's Visitors Center to learn about the May, 1980 eruption. We'll spend the night in Portland, Oregon's largest city. Portland is the city of roses. Our tour of the city will highlight the waterfront, and the International Rose Test Gardens. On the fourth day we will drive through the beautiful Oregon coastal Range to visit the town of Tillamook, home of Tillamook Cheese. We'll travel along the scenic coast and arrive in Newport, Oregon, in time for a Clam Bake.

And on the fifth day--Two exciting adventures awair--We will be immersed in the mystery of the ocean at the Oregon Coast Aquarium, and in the afternoon we board giant dune buggies to travel over miles of sandy terrain.

The sixth day--Visit wineries in the wonderful heart of pinot noir area, and return to Portland. This evening is free. Let's see what we can find to do! I don't know where we will be staying, but I have found a website that lists things to do in Portland. Let me see if I can--Well, just type in "Farm to Table Dining." You'll find a plethora of wonderful-sounding places for dining. Surely we be able to find some innteresting and delicious food there.

Day seven will take us to Mt. Hood. We will go to the Timberline Lodge, a National Historic Landmark, on the south side of the mountain, We will have an elegant lunch in the Cascade Dining Room. From there we will drive northward to the Hood river Valley and Columbia River, visit a winery and arrive back in Portland.

Last day--Breakfast at the "Original Pancake House" (if available). Check out at the hotel and have a motorcoach ride to the airport for the flight back to DFW.

What a week!!

We'll wish you were there.

Why Taste Wine at a Wine-Tasting?

2011-04-01T18:20:00.000-05:00

"Drink and be merry, for our time on earth is short, and death is forever." A Toast.

Gourmet Gallery is planning a week's tour of Washington and Oregon in June, and there are seven wineries on the planned itinerary. What can we learn in that beautiful setting? When tasting, does one learn the language of wine? Will I be able to identify different flavors--is it peppery, fruity, buttery, full-bodied? If food and wine enhance each other, how is food paired with wine? I am setting out to learn these things.

Since we are going to PINOR NOIR country, I have chosen to start with that wine. According to WINE LOVER'S COMPANION, the pinot noir grape is the red grape of Burgundy. It is genetically unstable which makes consistency in this vine extremely difficult. Oregon's long, cool growing season is conducive to the production of some acclaimed Pinot Noir wines. Kevin Zraly writes, "Pinot Noir is a white wine masquerading as a red wine....My favorite wine for lunch is Pinot Noir. Since most of us have to go to work after lunch, the light, easy-drinking style of a Pinot Noir will not overpower the usual luncheon fare of soup, salad and sandwiches. It is a user-friendly wine." Thanks, Jill, for this info about your favorite wine.

The Chateau Ste. Michelle winery in Woodenville, Washington has a good website that helps with food and wine pairing. Some suggestions for Pinot Noir are grilled salmon and tuna, smoked duck with a cherry sauce, smoked salmon, and because of the tannins and slight pepperiness of this wine, Asian foods such as Chinese barbecued pork ribs.

Maybe I'll learn the answer to all my questions. Maybe I won't, but I plan to enjoy the journey.

Karyn suggested her recipe to go with the aforesaid wine. Let me know how you like this pairing.

GRILLED PORK CHOP WITH RED ONION MARMALADE

2 tsp coarse salt
3/4 tsp. sugar
3/4 tsp. thyme
1/4 tsp. ground allspice
1/4 tsp. ground pepper
4 loin pork chops, about 1 1/4-inch thick

Marmalade:
2 tbsp. olive oil
1 lb. red onions, halved and thinly sliced
1 1/2 tsp. sugar
1 sweet red pepper, cut in julienne strips
1 small carrot, peeled and cut into julienne strips
2 tbsp. julienned orange zest
1/4 cup freshly squeezed orange juice

In a small bowl, stir together 1 1/2 tsp. of the salt with the sugar, thyme, allspice and pepper. Rub into pork chops.

For the marmalade, heat oil in a large skillet over moderate heat. Add onions, sprinkle with the sugar and cook until tender, about 10 minutes. Add red pepper, carrot, and orange zest; cook about 5 minutes or until vegetables are soft. Add orange juice and remaining salt and cook until liquid has evaporated and onion are glossy. Remove from heat.

Rub a grill with oil; gill chops about 4 minutes per side or until cooked through. Serve with onion marmalade.
Serves 4.

Blog assembled by Jo Ann Miller.

Bed and Breakfasts That I Have Met

2011-03-17T17:29:00.000-05:00

   In my limited travels I have met some good Bed and Breakfast Inns. On a short vacation to the coast of Maine my husband and I stayed in a lovely home, not luxurious, but lovely, near the town of York.We ate the obligatory lobster and waded in the cold Atlantic while the temperature in Texas was 100+, toured the town's old jail, put our heads and hands in the stocks that were meant to humiliate the law-breaker. Breakfast times provided good food and interesting conversations with a mix of people. Some were interested in our "take" on the U. S. Civil War since we were from the "South." The War gets fought over and over! The tour book had proclaimed this B&B breakfast an event. It was! The most memorial dish was the ORANGE-THYME PANCAKES. I cannot remember the name of the inn, The travel book is packed away. The best I can do is to provide the recipe for the pancakes.

   Another good B&B was The Hale House in Jefferson, Texas. Jill and Vaughan, our B&B lover friends, met us there for a mystery weekend in town. The dinner-mystery theatre was so-so, but the house had it's own ghost which added a nice dimension to our stay. AND for breakfast we were served FRUIT SOUP. That recipe is included.

   Good stops in Waco include Pam and Rick Allen's COLCORD HOUSE and the JUDGE BAYLOR HOUSE owned and operated by Bruce and Dorothy Dyer. Both of these hosts/owners are gracious, accommodating, and the houses have ample room for eating and visiting.

   In my limited B&B experience I've met only one bad one. We were trying to save money. We didn't. My husband went out for breakfast every morning. The breakfast at the inn consisted of cereal in a bowl whose sanitation was suspect or toast, coffee and maybe orange juice from a carton. The rooms were unbearably cold. I have forgotten the name. I haven't even tried to remember. I just remember the adage--"You get what you pay for."

Orange Thyme Pancakes
Recipe modified from several sources on the internet.
2 c all-purpose flour
1 t baking soda
1/2 salt
1/4 c sugar
1/2 t ground thyme (or 1 t dried thyme)
1 3/4 c orange juice
2 eggs
1/4 melted butter

Mix dry ingredients in a bowl. Beat eggs in a separate bowl. Add orange juice and melted butter and mix well. Stir liquids into the dry ingredients. If batter seems stiff, add a little more orange juice. Do not over mix. Drop batter on griddle by spoonfuls. Turn when bubbles start to form on top. Serve with maple syrup or try with the Maple and Orange Pancake Sauce.

Maple and Orange Pancake Sauce
1/2 c maple syrup
1/2 c brown sugar, firmly packed
1/4 c butter
Juice and grated peel of 2 oranges

Put the maple syrup into a small, heavy-based sauce pan. Add the remaining ingredients. Stir over low hear until smoothly blended and warm. Serve immediately.

Tropical Fruit Soup
Recipe from the Hale House
1 large can crushed or tidbit pineapple, with juice
1 can Coco Lopez 1 1/2 cups sour cream
1 cup water
Bananas, kiwi and/or strawberries
1/2 c toasted almonds for garnish and crunch

Combine first four ingredients in a blender. Blend 15-20 seconds. Chill overnight. When ready to serve, add sliced fruit. (I think some fresh blueberries and peaches would be good, too)

Please leave me a note and let me know of a good B&B--anywhere!!!

Recipe for a Wonderful, Unexpected Vacation

2011-03-09T16:28:00.001-06:00

by Jo Ann Miller (The Grandmother)

The following is a new recipe that I found over the weekend:

Gather a bunch of family (Your own mixture will work))
Mix together one State Mock Trial Competition for one day. (Almost any activity to bring you together)
The following cannot be changed:
Add at least 2 members not willing to go home after one day.
Mix in a spirit of adventure.
Stir up enthusiasm for finding an unbeaten path.
Results: A wonderful weekend.

All of this started with two grandsons participating in Mock Trial at Waco High. The team advanced to the State finals in Dallas. The Miller family, minus a few who had other things to do, went to Big D for the finals. By Friday Night we had all arrived and some of us found the way to Pappadeaux for a Mardi Gras dinner. (We choose to go there often when in "the city.") Mardi Gras celebration was in full swing. Lots of beads and lots of people. After a l-o-n-g wait we had crawfish etouffe, bacon-wrapped grilled shrimp stuffed with jalapena served over dirty rice, and different desserts--turtle cheesecake and key lime pie.

To bed late and up early for the trial. Shivering we drove downtown, parked at the old Dallas County Court House and walked the George Allen Court House. Grandsons performed well and placed eighth in the state. Good work, David and Matthew, aka Buckeye Pawpaw.

Next stop--the free parking at Neiman-Marcus's valet lot and a visit to the Zodiak Room for a early lunch. We were treated to delicious chicken broth with a tiny cheese biscuit*, beautiful popovers with strawberry butter, shrimp and corn chowder, sliced chicken sandwich on ciabata and tiny shell pasta with a light alfredo sauce. Yum. Granddaughter tried on hats in Millinery, and then we were ready to head home.

BUT WAIT! Two of us wanted to delay that. And we did. We started searching at Waxahachie where we encountered a Mardi Gras parade and caught beads and doubloons, for a bed and breakfast. The Mother (the Final Decider) nixed the regular type hotel. All the way to Hillsboro we searched via cell phone,and took a chance on finding a B&B at Whitney and Meridian. No luck. Undeterred the Grandmother suggested Glen Rose. Viola. Not a B&B but a hotel with a warmer atmosphere and better rates than the big city hotel.
So Glen Rose it was on a Saturday Night. We could have gone to a rodeo, but chose instead to go to the Texas Beer Garden and The Green Pickle. We had a surprisingly good Bleu Cheese Hamburger and, of course, fried pickles. And, of course, we drank beer and sat shivering in the Garden to hear some country music.That wasn't all! Next day we giggled our way through the Fossil Rim Wildlife Preserve where we fed emus, zebras, many different types of deer and giraffees.

Hopeful that we could have a light supper at Red Caboose Winery in Clifton, we stopped. Alas, no food, but a nice glass of one of their great reds and a close and delightful encounter with a Wire-haired Pointing Griffon named Bear Hug. We fell in love with him. And after that--home.

Thanks to the small towns in Central Texas for exciting adventures. There may not be a Mardi Gras Parade or a rodeo, but I would bet that with a little research, you will find great adventures not too far away.

*Helen Corbitt's** Cheese Biscuit Recipe:

2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/3 cup shortening
1/2 cup grated sharp cheese
3/4 cup milk

Sift flour, baking powder, and slat together; cut in shortening until mixture resembles coarse cornmeal. Stir grated cheese into mixture. Ad all milk and mix to smooth dough. Turn out on lightly floured board. Knead lightly. Roll or pat 1/2 inch thick. Cut with biscuit cutter. Place on ungreased cookie sheet. Bake in very hot oven at 450 degrees F. for 12 to 15 minutes.
Note: For small biscuits cut with doughnut hole cutter.
**Helen Corbitt was in charge of food service at Neiman Marcus for a number of years.

And Even More Pancakes

2011-03-01T13:56:00.002-06:00

Since writing the first ":Pancakes" blog, several pancake variations have come to our attention fLAVORS OF MOROCCO has a recipe for "Semolina Pancakes--beghir." These are served with honey and butter. From TAPAS to MEZE showcases two pancake recipes that are not the usual sweet treats. 'Shrimp and Green Onion Pancakes" are featured at Bodego La Alboriza in Seville. These pancakes, made with chickpea flour, are served with golden, deep-fried sardines. The other recipe from this source is "Chickpea, Olive Oil and Cumin Pancakes." These cakes, crispy and brown, are cut into wedges, drizzled with flavorful olive and sprinkled with freshly ground black pepper.

In the vein of savory as well as sweet, pancakes, Julia Child, Louisette Bertholle and Simone Beck give us the paths to crepes for desserts AND crepes for entrees. Crepe rcipes for the main dish with a variety of filling such as spinach, cream cheese, mushrooms, chicken, cooked fish, shellflish, veal, ham with added vegetables using appropriate sauces are in their first cookbook Mastering the Art of French Cooking. Desserts crepes are in the cookbook with detailed instructions for making crepes ala Julia.

Having a concern for our friends who have an intolerance for gluten, I tried oat flour pancakes. I didn't find oat flour at the grocery, I made my own in a food processor. Let me just say that the oat flour pancakes that I made have a lot of fiber!!! There are recipes galore on the internet for gluten-free baking, and your grocery store has some mixes on the shelf. And what about Johnny Cakes? Would that be a gluten-free choice? Help me here.

Some of the pancake recipes mentioned follow:

SHRIMP AND GREEN ONION PANCAKES
2 tablespoons extra-virgin olive oil
3/4 cup thinly sliced green onions, white and green parts
3/4 cup chickpea flour*
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
Freshly ground black pepper
3 tablespoons minced fresh flat-leaf parsley
1 1/2 teaspoon sweet paprika
1/2 teaspoon ground cumin
Large pinch cayenne pepper
8 ounces small fresh shrimp, shelled and finely chopped
1 1/2 cup cold water
Olive oil for frying
Heat the 2 tablespoons olive oil in a small frying pan over medium heat. Add the green onions and cook, covered until soft, about 3 minutes.
Combine the chickpea and all-purpose flours, baking powder, salt and pepper.
Add the green onions, parsley, cumin, cayenne, shrimp and water. Stir well. The batter should be the consistency of very heavy cream. Let rest1 to2 hours at room temperature.
Heat the oil 1/4 inch thick in a large frying pan over medium-high heat. Drop 2 tablespoons of batter into the oil. spreading it out to form a 2 1/2 inch pancake. (Put as many pancakes as the pan will hold with them touching.) Fry until golden brown, turning once, 2 minutes on each side. Repeat with the remaining batter. Drain on paper towels. Serve immediately..
This is served with fino, a fine sherry.
*Chickpea flour is available at any health food store. Chickpeas were introduced to the Spaniards by the Moors.

JOHNNY CAKE RECIPE
1 cup stone ground cornmeal
1 cup boiling water--add only enough to make a rather thick mixture
1/2 teaspoon salt
Milk--1/2 to 1 cup
Butter, bacon fat or oil for frying
Whisk together cornmeal and salt. Bring water to a boil and pour over the mixture, whisking to prevent lumps. Let the batter rest for 10 minutes.
Butter or oil a large skillet or griddle and heat it to about 375 degrees, just to a sizzle (do not burn butter or oil.) Add enough milk (1/2 to a cup) to the batter to make it the consistency of mashed potatoes. Drop by spoonfuls to make cakes about 2 or 3 inches wide and several inches apart (they will spread.) Let the cakes gently sizzle on the grill for about 6 minutes or as long as 11 minutes until you bring them to a deep golden brown on the bottom and slightly firm on the top. Add some more butter to the griddle and/or place a thin pat of butter on each cake, before turning them over and cooking for another 6 minutes (or longer) until they are the deep golden brown color.
Serve with butter and maple.
Makes about 8 cakes.
Recipe borrowed and changed.

Think I'll go practice with these right now. Easier than doing a blog. I haven't quite caught on to all the computer stuff.
Call me about another pancake recipe--Orange-Thyme Pancakes.

How About Pancakes?

2011-02-18T15:33:00.001-06:00

by Jo Ann Miller (Karyn's mom)

Well, how about them? You've probably eaten some version of them most all of your life, and have not given a second thought to the fact that this quick bread has been around on this earth about as long as any food made with grain. Crushed grain mixed with a liquid and baked on a hot stone was probably the first pancake (or stonecake.) In the United States we call them flapjacks, pancakes, griddlecakes or hotcakes. They may be made with white, wheat, oat or buckwheat flour. Johnnycakes are a variation made with ground corn. Different names in different countries: French crepes, German Pfannkuchen, The Netherlands Pannekoekenk, Swedish pannkakor and on and on and on. If you are interested in all the variations in all the world, Check http://en.Wikipedia.org/wiki/Pancakes.

My experience with them started when I became engaged. I was teaching a Home Economics class, and one of my students wanted to know how to make pancakes. I confessed that I had never made them, He said, "Well, Miss Orr, if you are getting married, you'd better learn." This was good advice since pancakes were my husband's favorite food. And I've made many a pancake in the last 55+ years. They are quick, easy, versatile and so wonderfully delicious in so many different variations.

After we had children we had pancakes EVERY Sunday Morning. Pancakes, sausage and syrup. It's our tradition!! When we had company, I would simmer sliced apples or peaches with butter, cinnamon and sugar.. Just slather THAT on the pancake for a company meal! Throw in a few blueberries to the batter before baking. Sprinkle some chopped pecans on the top when the pancake is poured on to the griddle. We had orange, thyme pancakes at a B&B in Maine; my friend makes wonderful ones from a biscuit mix. There are as many ways to make and serve as there are kitchens--almost.

On Shrove Tuesday, March 8, beginning at 8:30 a.m. we will be serving the British Isles version of pancakes along with some American ones from my "old family recipe." (Come and enjoy. No confessions required.)

The following is the British Isles pancake recipe:

1 cup flour
2 eggs
2 cups milk
Pinch of salt
Butter for cooking

Whisk together milk, eggs and salt.
Fold in sifted flour a little at the time and whisk until smooth.
Let rest for 10 minutes.
Heat a small amount of butter in a small skillet until it almost smokes.
Pour enough batter to thinly coat the pan.
Cook until lightly brown. Turn and brown on the other side.
Serve with lemon juice and sugar.
Note: the first one will be a disaster. It's the "one for the dog." The first one seasons the pan.
(Our neighbor always said that kids are like pancakes. You practice on the first one and pitch it out.)

My basic recipe is as follows:

l cup + 2 tablespoons all-purpose flour
3 teaspoons double-acting baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 cup milk
1 egg
2 tablespoons cooking oil

In a medium mixing bowl whisk together all dry ingredients.
In a smaller bowl or a large measuring cup mix the milk, egg and cooking oil.
Pour liquid mixture into the dry ingredients and stir. Do not over mix, Mixture will have some lumps. Let rest about 5 minutes.
Drop by spoonfuls on a preheated griddle (about 375F.) that has a bit of cooking oil to prevent sticking.
Turn when light to medium brown and cook on other side to desired doneness. Remember that the first one seasons the pan, and the others will be better. To keep hot while cooking the entire batch, place a cookie sheet in a warm oven and place cooked cakes on that. That way maybe the cook can eat when everyone else eats.
Serve with butter, syrup, jams, jellies--with any of the variations mentioned or any other food that strikes your fancy.

2011-02-18T14:20:00.001-06:00

If You REALLY Love Your Valentine, Cook at Home

2011-02-03T13:27:00.001-06:00

I really love my Valentine. I love my Valentine so much that I want to stay home and have a wonderful, satisfying, delicious, meal. Of course, my Valentine is my 8-year-old daughter. She is, without question, the love of my life. And, at least for now, she loves me almost as much as I love her. She thinks I am beautiful. She is loyal. She is kind. She is worth everything I can give her on Valentine’s Day. So, I am making a special meal. Okay, so the meal is as much for me as it is for her, but I know she will love it, too. Here it is. (The exception will be that I will also make every kid’s favorite salad dressing – Ranch – but it WILL be homemade!) By the way, you can get the specialty ingredients at Gourmet Gallery in Waco. Stop by and let us help.

Happy Valentine’s Day. I hope you try this simple menu and I hope you enjoy a loving, if not romantic, dinner with your Valentine.

Mixed Greens with Truffle Mustard Vinaigrette

Filet Mignon with Vanilla Wine Sauce

Strawberry Meringue Torte

Mixed Greens with Truffle Mustard Vinaigrette

Vinaigrette

⅓ c grape seed oil

1 peeled shallot, thinly sliced

1 T truffle mustard

1 t parsley, finely chopped

1 T honey

3 T rice wine vinegar

3 T champagne vinegar

1 T dry white wine

Salt and pepper to taste

Whisk all ingredients together and toss with salad greens.

Filet Mignon with Vanilla Wine Sauce

from the Nielsen-Massey Cookbook, A Century of Flavor

Vanilla Wine Sauce

2 c organic beef stock

¼ c dry red wine

1 small onion, sliced in half

3 large sprigs of fresh marjoram or oregano

2 whole garlic cloves

1 t Madagascar Bourbon Pure Vanilla Extract (we like Nielsen-Massey)

1 ½ T tomato paste

1 t light brown sugar

2 T butter, softened

Steaks

2 four-ounce 1 ½” thick steaks

Salt and pepper to taste

2 T olive oil

Mushrooms

2 c sliced mushrooms

½ c clarified butter

Strawberry Meringue Torte

from the private recipe collection of JoAnn Miller

3 egg whites

½ t baking powder

1 c sugar

10 square (2”) soda crackers, rolled fine

½ c cut-up pecans

½ qt unsweetened strawberries

1 c chilled whipped cream

Heat oven to 300. Butter generously a 9” pie pan. Beat egg whites with baking powder until frothy. Gradually beat in sugar until whites are stiff. Fold in cracker crumbs and pecans. Spread in pie pan. Bake 30 minutes. Cool. Fill with strawberries. Chill several hours. Serve with whipped cream.

We sometimes make individual-sized portions by spooning meringue onto parchment paper before baking. Fill with sliced strawberries. Top with whipped cream or Gran Marnier Cream and some orange peel. It makes a beautiful presentation.

Thanksgiving with the Millers

2010-11-22T13:47:00.001-06:00

I love Thanksgiving. It is one of my favorite holidays. It almost always means our whole family spends weeks working on a menu that will satisfy all of us. My nephews get frustrated and ask why we can’t just have “normal” food on Thanksgiving, and why it has to be so elaborate.

Part of the reason is that we are not “normal.” Part of the reason is that we love experimenting. And part of the reason is that the memories from planning and cooking with each other are just as important as the actual eating of the meal.

This is our Thanksgiving Menu this year.

Oregano-Lemon Roasted Turkey

Wild Rice and Pine Nut Stuffing

Mom’s Cornbread Dressing

Pork Roast with Garlic and Rosemary

Potatoes Dauphin

Herbed Roasted Parsnips, Carrots and Potatoes

Green Beans with Cranberries and Almonds

Beth’s Broccoli with Crispy Asian Noodles

Bread Pudding

Pecan Pie

Rustic Apple Tart with Cinmamon Cream

Sounds pretty normal to me! If you would like any of these recipes, please email me at KarynM@GourmetGalleryWaco.com.

Also, join us at Gourmet Gallery the day after Thanksgiving for the following events:

“Secret” Sale

Kids’ Day

What to Do with Your Leftovers

Wine tasting from

The Klassy Glass

(a new wine bar opening soon on Austin Avenue)

Gourmet Gallery

2056 N. Valley Mills at Cobbs

Waco, TX 76710

254.399.0429

The Benefits of Hoarding

2010-09-24T09:07:00.000-05:00

Sometimes I have trouble throwing things away. My grandmother once scolded me for throwing away some used tin foil she had kept since The Great Depression. Consequently, my house has little piles of things I feel guilty about throwing away in almost every cobwebby corner. Many of the piles have something to do with cooking. I need to clean out most of these corners. This once, however, I was really, really glad that I hadn’t.

In the midst of one of those stacks was an old Bon Appétit magazine. It was the September 1995 issue, and yes, I still have it, along with almost every other issue for the last 15 years. The cover picture (as often happens with my favorite cooking magazines) made my mouth water. I recognized this recipe. I made it within the first week of receiving the issue back in the days when I had time to read an entire magazine and time to test out some of the recipes on my friends. I STILL remember how much I loved this recipe, as is evidenced by the splatters, stains, and stickiness of page 16.

Bon Appétit printed this fusion recipe in their R.S.V.P. section, which is the portion of the magazine where they print recipes requested from restaurants all over the world. The recipe came from a restaurant all the way around the world and back – Tucson, Arizona. Presidio Grill to be exact. It combines pasta with chicken, garlic, basil, poblano chilies, and prosciutto. The richness, spiciness, and beautiful coloring of this dish deserve a bold red wine – a fusion of sorts to match the fusion of flavors in the pasta dish.

When I spouted off the list of ingredients to winemaker Bill Peper, he immediately thought of one of his new wines that he hopes to call “Mammoth Red.” Bill is one of the founders of the soon-to-be winery Valley Mills Vineyards Winery, right here in Central Texas. Among other yummy-sounding wines, he is developing this exciting five-varietal blend of Cabernet Franc, Cabernet Sauvignon, Lenoir, Tinta Cão, and Tempranillo. Sounds rich. Bill said he will bring a drop of it by Gourmet Gallery. In the mean time, keep your eyes, ears, and taste buds open to learn about the Valley Mills Vineyards Winery. I know I’m excited about it. If you have enough time, maybe you can pair it with this recipe, too.

Linguine with Chicken, Garlic and Basil
From Bon Appétit, September 1995

¼ c plus 1 T olive oil
¼ c minced garlic

¾ lb linguine (A homemade pasta from one of Gourmet Gallery’s pasta making classes would be ideal.)

1 ½ lb skinless boneless chicken breasts, cut into thin strips
2 poblano chilies, seeded, cut into matchstick-size strips
3 tomatoes, seeded and diced
½ c thinly sliced fresh basil
4 oz prosciutto, chopped
2 T (1/4 stick) butter

1 c freshly-grated parmesan cheese

Heat ¼ cup oil in heavy small skillet over medium heat. Add garlic and sauté until light golden brown, about six minutes. Strain oil into glass measuring cup; reserve garlic. Add enough oil to measuring cup to measure ¼ cup. Set aside.

Cook linguine in large pot of boiling salted water until tender but still firm to bit, stirring occasionally.

Meanwhile, heat reserved oil in heavy large skillet over medium-high heat. Add chicken and sauté five minutes.

Add poblanos and sauté two minutes. Add tomatoes, ¼ c basil, prosciutto, and 2 T cooked garlic and sauté until chicken is cooked through, about 1 minute. Remove from heat. Add butter and stir just until melted.

Drain linguine and place in large bowl. Add chicken mixture and 1/2 c parmesan; toss to coat. Season with salt and freshly-ground black or pink pepper (depending on how spicy you want it). Sprinkle with remaining 1/4 c basil and 2 T cooked garlic. Serve with remaining Parmesan.

Serve with salad greens with a mild vinaigrette sweetened slightly with some local honey (no herbs so you don’t detract from the full flavors of the pasta) and a bit of crusty bread. While you are enjoying this tasty recipe and your second glass of Mammoth Red, look around you to see what treasure you might discover in the dark, cobwebbed corners of your home. For once you might be glad that you haven’t cleaned for awhile. My grandmother would be proud.

Flat Irons and Red Cabooses

2010-09-08T14:44:00.001-05:00

Fall Favorites - Flat Irons and Red Cabooses

Gourmet Gallery is offering our first Flavors of Fall cooking class for 2010 on Saturday, September 18 Soups, Stews, and Chilies Class. Check out our website for more information at www.GourmetGalleryWaco.com.

It takes so little for me to get excited about Autumn. The slightest change in weather stirs that expectant waiting of warming comfort foods, colorful leaves, football, fall picnics, red wine. To celebrate the harbingers of Fall, Jo Ann, Caryl, Molly, and I went to the Red Caboose Winery in Meridian, TX. Whether or not you are a wine drinker, this is a beautiful place to visit. The facility is GREEN; the people are warm and inviting; the wines are enticing and delicious.

We tasted a few wines, but my favorite, especially for Fall, was a Syrah-Malbec that will knock your socks off, or, as winemaker Evan McKibben phrased it, “It really hits you in the face.” He meant it in a good way, and he’s right. It’s a hearty, earthy wine that is rich enough to stand up to any steak or Texas bar-b-que yet mellow enough to complement a piece of dark chocolate. My family and I shared two bottles of it on Labor Day with a medium-rare flat iron steak. (Recipe to follow.) The steak was fantastic, but the wine really set it off.

Red Caboose winery has a Cork and Fork the last Friday of the month. They sell wine by the glass and by the bottle. You can take your own picnic and enjoy the lovely scenery. The folks at the winery suggested we bring our own lawn chairs to ensure a seat. You can find out more at www.redcaboosewinery.com. If you go, please tell them you found out about us from the girls at Gourmet Gallery. Maybe they will come to Waco to do a tasting for us! In the meantime, pack up a picnic and get ready for a beautiful Autumn. To me, it’s the best time of the year to experience the feelings, tastes, and smells of the outdoors.

Grilled Flat Iron Steak*

This recipe is modified from one my mom found on Allrecipes.com. Theirs was cooked in a nonstick skillet. Truth be known, I simply didn’t want to spend the money to feed my whole family. When Mom said she had some of these “new, trendy”steaks in her freezer, it was a lucky day. The steaks were fantastic thanks to a good recipe and Caryl’s grilling expertise. The few remaining leftovers made a wonderful steak salad.

2 lbs flat iron steak*
2 ½ T unfiltered olive oil
2 cloves garlic, minced
1 T chopped fresh rosemary
1 T shallot, minced
¼ cup hearty red wine (don’t waste your Red Caboose on this, though! Any nice red will do.)
½ t salt
¾ t fresh-ground black pepper
1 t dry mustard powder
1 T meat tenderizer, such as Adolph’s

Sprinkle tenderizer on both sides of steaks. In a small bowl mix the olive oil, garlic, rosemary, shallots, salt, pepper, wine, and mustard powder. Pour over steaks. Cover tightly and marinate in refrigerator for at least 2 hours.

Grill over medium-hot coals for about 3-4 minutes per side. Let rest for five minutes, then slice across the grain into thin slices.

Serve with jasmine rice and a colorful green salad, or use on rolls for a delicious sandwich to take to
Red Caboose Winery. Don’t forget the deviled eggs and a hunk of dark chocolate to go with the Syrah-Malbec.

*Flat iron steaks are a fairly-recently “discovered” a thin cut that is surprisingly lean and tender. Scientists were trying to find a way to minimize the wasted cut from the shoulder of the cow. According to About.com, these “friendly scientists” found a way to take out the thick connective tissue that made the cut undesirable. Like other thin cuts, flat iron steaks, also known as “top blade steaks,” benefit from marinating and from cooking no more than medium-rare. This cut also makes a wonderful chili or beef stew.

Happing cooking and eating!

Please see our website at www.GourmetGallery.com for a complete listing of our cooking classes.

Beautiful Mediterranean Appetizers

2010-09-01T14:49:00.000-05:00

At Gourmet Gallery we occasionally offer a “Mediterranean Menu” class in conjunction with MClennan Community CollegeC. MCC’s Karen Hix has taught these classes for us, and she returns this week for a 2-class series on Mediterranean foods. Karen is Lebanese and Scottish. Fortunately for us, her Lebanese mother’s cooking expertise (read Mediterranean) beat out the haggis and blood pudding influence her father brought to the union. Thus we have a Mediterranean Menu cooking class by the Scottish/Lebanese- American, Karen Hix. Boy, are we glad!

Her menu will dig into appetizers and salads, main dishes and desserts. No shortage of flavor in these lessons. Below are a couple of recipes that she WON’T be making, some that we have come to love and rely on for our own appetizers classes, parties, and pot-luck events. They are always hits; so, try them even if they seem a little unusual to you.

Baked Pita Chips
Cut split pita rounds into even triangles with a knife or pizza cutter. Place on a cookie sheet. Brush with olive oil and sprinkle sea salt lightly on top of triangles. Bake at 350° F for about 10 minutes, until crisp and lightly browned.

Feta Cheese, Roasted Red Pepper and Pine Nut Dip

Ingredients:
6 oz feta cheese ½ c finely chopped fresh Italian parsley
¼ tsp minced garlic Salt and freshly ground black pepper to taste
1 cup sour cream ¼ cup pine nuts, toasted
4 oz cream cheese at room temperature Pita chips, crackers or crudités for serving
1 roasted red bell pepper, diced

Directions:

Combine the feta, garlic, sour cream, and cream cheese in a food processor, pulse until the ingredients are just combined. Scrape the feta mixture into a bowl and stir in the red pepper and parsley. Season with salt and pepper to taste.

Just before serving, spoon the dip into a serving bowl and scatter the toasted pine nuts on top. Serve with pita chips, crackers or crudités.

Pita Nachos with Hummus and Greek Salsa

Ingredients:
1 serrano chile, minced 2 tsp red wine vinegar
½ c diced red onion ½ tsp salt
1 large tomato seeded and diced Pita chips
½ medium cucumber, peeled, seeded, and diced 1 ½ cups hummus*
1 T chopped fresh Mint ½ grated aged mizithra cheese
3 T olive oil

Directions:
In a medium bowl, combine the chile, onion, tomato, cucumber, and mint. Add the olive oil, vinegar, and salt and toss to coat. Taste and adjust the seasoning.

Arrange the pita wedges on a large platter. Scatter dollops of hummus on top of the pita chips. Spoon the tomato mixture over them and sprinkle with the cheese. Serve immediately.

*Hummus is a dip made from garbanzo beans, tahini paste (optional), and olive oil. There are lots of great recipes for it, or you can use purchased hummus from just about any grocery store. Karen Hix teaches us how to make hummus (a staple at her house) at her next class.

Dates with Prosciutto and Bleu Cheese
We won “Best Appetizer” at the Waco ISD Education Foundation Cook-off this year with this recipe. It sounds weird, but it’s really fabulous!

Ingredients:
24 dates
1 c quality bleu cheese
12 thin slices prosciutto (the best you can find at the market)
Aged, sweet balsamic vinegar

Directions:
Preheat oven to 375° F. Cut the date in half and remove the pit. Place a teaspoon of bleu cheese in cavity and pack in slightly. Wrap the date with a thin strip of prosciutto, knotting or criss-crossing it on the top of the date. Place on a cookie sheet lined with parchment paper and bake in the oven until the prosciutto is toasted and the cheese is warm, about 12 minutes.

(These can be assembled two weeks ahead and kept in an airtight container in the freezer. Remove from freezer and bake per above directions.)

Simple Italian Cuisine

2010-08-26T11:45:00.000-05:00

We recently returned from a trip to Tuscany where we ate, prayed, and loved! One of the best evenings we experienced was the farmhouse dinner at Fattoria il Poggio, a working winery, olive orchard, and farmhouse in Montecarlo, Lucca. It was a beautiful evening with fabulous food, wine, and good friends. They made a spelt soup that I could live on. (After I find a regular spelt supplier, I will make it and share the recipe if it's okay with the folks at the farmhouse.)

Below is a recipe for Tuscan panzanella. According to my Food Lover’s Companion, panzanella is an Italian bread salad made with onions, tomatoes, basil, olive oil, vinegar, and seasonings and chunks of bread. . . . According to me, it’s delicious! My non-traditional version has a bit of fresh parmesan shavings on top for taste and garnish. Pair with a Tuscan Pinot Grigio.

Traditionally, this salad is made without the heat of an oven with leftover bread. (The Italians did not/do not throw bread away. They gather it up and use it in soups, salads, whatever works.) You can opt to toast or grill your bread first, but the original is stale bread soaked in a bit of water. I prefer soaking in a little water and olive oil mixed.

Panzanella
1 clove garlic, cut in half
1 2-day old country loaf or ciabatta, thickly sliced and torn into 1-inch pieces
6-7 ripe tomatoes, seeded and chopped
2 T drained capers
1 red onion, thinly sliced
2 hothouse cucumbers, peeled, seeded and chopped
½ c fresh basil leaves, thinly sliced
Salt and freshly ground pepper
1 c cold water
¾ c + 2 T extra-virgin olive oil
¼ c red wine vinegar
Shaved parmesan

Mix 1 c cold water and 2 T extra virgin olive oil in a large bowl. Toss torn bread into mixture. Working with a little of the bread at a time, remove excess water by squeezing the pieces gently in your hand. Rub a large salad bowl with the garlic clove. Place the softened bread into the salad bowl. Add tomatoes, drained capers, red onion, cucumbers, and basil to the bowl. Season with salt and freshly ground pepper.

In a small bowl, add the vinegar and whisk in olive oil. Drizzle salad with dressing and toss. Chill. Garnish with extra basil and add more dressing before serving.

I would love comments and feedback - and other favorite Italian recipes!

Buon appetito!

An Impromptu Picnic

2010-07-06T13:31:00.000-05:00

AN IMPROMPTU PICNIC
(from Picnics I Remember by Jo Ann Orr Miller)

Picnics with Mother’s family were usually by Murvaul Creek, near a pond out in a pasture, at the Angelina River, or by the bay or beach at Galveston. Mother, Nannan (my grandmother), and Aunt Nellye loved to fish. Occasionally we fried the little crappie or sun perch that we caught served up with a big helping of DO NOT SWALLOW A BONE. However, we usually released the fish to allow them grow. Nannan always had her outdoor cooker in the car along with a cast iron skillet and a knife; so, we could eat the catch fresh from the water.

We were coming back from visiting Aunt Nellye in Houston, and Nannan decided that we’d stop at the roadside park at the river and have fried chicken. (Eating at a café was not much of an option in the late ‘30s and early 40s’.) She bought a fryer and some Mrs. Tucker’s lard in Lufkin. We had everything we needed along with a growing appetite—except some flour. Always equal to any occasion she stopped at a farmhouse on US HWY 59, knocked on the door, and came back with a cup of flour!

I don’t remember what else we had to eat. I just remember vividly the “neighbor” we didn’t know who enabled us to have our picnic “down by the riverside.”

NANNAN’S FRIED CHICKEN
1 FREE RANGE FRYER
ENOUGH WATER TO COVER CHICKEN PIECES AND A HANDFUL OF COARSE SALT
COARSE SALT, FOR SEASONING
PEPPER
FLOUR
LARD FOR FRYING

Catch chicken. Wring neck. Put under a bucket until it stops flopping around.

Dip in scalding water. Pluck feathers. Hold over A flame to “swinge” it (a word Nannan coined for “singe to remove hairs”).

Cut open abdomen and remove all inner parts. Be very careful in getting the liver for the bile duct is very close to it. The bile is bitter. Cut open gizzard and remove the lining along with the small rocks inside. (This is the place the chicken “chews” its food.)

Cut into desired pieces. Be sure you have a pulley bone*. Place in salted water to allow it to absorb the salt.

Heat enough lard to half-cover the chicken. Pepper chicken, dip in flour. Fry until golden brown on one side. Turn and fry until golden brown on other side and until juices run clear.**

Drain grease leaving enough for some gravy—about 4 tablespoon—add 4 tablespoons making a light roux. Be sure to scrape crusty pieces from the bottom of the skillet. Slowly add water until gravy is the desired thickness . Salt and pepper to taste. If you have a lot of company, make a lot of gravy.
Enjoy with some buttermilk biscuits.

*Known in some circles as the wishbone.
**According to the Health Department, chicken should be cooked to 165°F.

2010-06-09T15:45:00.000-05:00

Remembering Dad
By Jo Ann Miller

My father was born in 1901, the oldest son of ten children. He was the family patriarch from about age 30. He worked hard, never worried about weight, blood pressure or cholesterol and died at 97. All this made me start thinking about what he ate. Living on an East Texas farm he ate fresh vegetables (hot peppers and peas, etc) and fruits, pork and chicken, cornbread and biscuits--and dessert--lots of desserts. His favorites were the following:
• Pies--hot and cold—specifically sweet potato, chocolate, or pecan made with ribbon cane syrup, pecan made any other way, coconut cream, buttermilk, any other pie available. He really wasn’t terribly particular.
• Ice Cream--homemade or purchased.
• Cakes-fruit cakes and any other kind.
• Syrup on anything.
• Cobblers--Peach and Dewberry, Mixed Berry or Blackberry when fruits were available in the summer. Sweet potato in the fall in winter along with Raisin Roll. This recipe came from Mother's family and is literally an "old family recipe." I never saw a written recipe, but I have watched Mother make it many times. I think this is accurate enough to share.

Aunt Essie Dennard's Raisin Roll

Heat oven to 400F. Grease a 9"X 9" cake pan. If using a glass baking dish, lower temperature to 375F.

1 1/2 cups raisins--dark or white. Reserve about 1/4 cup after heating.
2 1/2 cups water. Reserve liquid after heating with raisins
Put water and raisins into a saucepan and heat until raisins have plumped. Drain, saving the liquid.

1 cup whipping cream, whipped until moderately stiff. Set aside.

Make pastry dough by mixing
2 cups all-purpose
1 teaspoon salt
3 tablespoons Crisco shortening
3 tablespoons chilled butter, cut into small cubes
6-8 tablespoons ice water
Cut shortening and butter into flour leaving some particles small and some a little larger. (The dough should have different sizes of particles so that the crust will be flaky.) Add water 1 Tablespoon at a time and mix making the dough stiff as possible, but it should stick together. Divide into two parts and chill for about 10 minutes.

Roll each half into approximately a 9" X 12" rectangle Spread 1/2 of the raisins on the up to about 1 inch of the edge of the crust; spread 1/2 whipped cream over the raisins.

1-1 1 /2 cups sugar

Sprinkle 1/2 of the sugar over each roll. Gently roll, pinching the edges and tucking the ends to keep it all together. Carefully place rolls side by side in the pan and place in preheated oven.

Bake for 25 to 30 minutes or until the pastry is golden brown.

While the pie bakes, heat the retained liquid and raisins and add 1/2 cup sugar. When the pastry is browned to your liking, pour the hot liquid mixture over the rolls and return to oven. Turn off oven and let the syrup mixture sit for about 10 minutes. Remove from oven. Let cook, if you can possibly wait that long.

Food and fathers seem to go together. What was your dad's favorite? Please share the recipe is it isn't too much of a "family secret."

Nothing Sweeter than a Little Tart

2010-03-24T11:20:00.000-05:00

Yesterday, Le Cordon Bleu trained Chef Megan Lasiter conducted a fun pre-Easter class for us, "Nothing Sweeter than a Little Tart." What a refreshing breath of air for Spring! Although her recipes are tried and true, she added just a bit of pinache to keep her audience interested. Among her recipes in this demostration class were pate sucre ( translates, "sugar paste" but is actually a slightly sweetened pastry tart), whiskey pecan tart, lemon meringue tart with Italian meringue, pastry cream for fruit tarts, and good 'ole fruit cobbler.

All of the recipes were hits with the class, but the whiskey pecan took the cake - or the pie - in my opinion. Maybe it's the Southern Girl in me. Perfect with a cup of coffee. The fruit tart, however, was the most beautiful of all. A sip of champagne really completes it.

Below is her pate sucre recipe as well as the pastry cream recipe. Topping this with colorful fresh berries makes a lovely Spring presentation. Please see our Facebook page for pictures. http://www.facebook.com/pages/Waco-TX/Gourmet-Gallery/78558491610.

Happy Cooking!

Pate Sucre

(Gourmet Gallery Chef, Rachel Solano says that this pastry is a bit more forgiving than a traditional pie crust. Don't use it for your chicken pot pie, though!)

7.5 ounces unsalted butter
3 ounces sugar
.06 ounces salt
3 ounces eggs
12 ounces pastry flour

Baking Temperature 375 degrees.

1. Cream butter and sugar.
2. Add eggs.
3. Add flour, salt and vanilla.
4. Roll out on floured surface to desired thickness.
5. Place into pie plate or tart pan and press into edges.
6. Bake at 375 degrees until lightly browned.

Pastry Cream
1 quart milk
4 ounces sugar
3 ounces egg yolks
4 ounces whole eggs
2.5 ounces corn starch
4 ounces sugar
2 ounces butter
1 tablespoon pure vanilla extract

1. Mix milk and first sugar.
2. Bring to a scald in a medium saucepan.
3. While milk is cooking, mix the following: eggs, egg yolks, second surgar, and conrstarch.
4. Temper milk into egg mixture.
5. Add whole mixture back into saucepan.
6. Whisk until thickened to desired consistency.
7. Remove from heat, add butter and vanilla.

Spoon into tart shell (pate sucre). Top with fruit or enjoy by itself.

Cold Weather Warm Soup

2009-01-10T14:54:00.001-06:00

Once in awhile I run across a dish or a recipe that creates calm out of chaos. I guess this is what "comfort food" really is. Our chef, Rachel Solano, introduced me to Thai Cocanut Chicken Soup, a fabulous soup recipe that may rival Grandmom's Chicken Soup. Here it is. Thanks, Rachel!

Check out our website at www.GourmetGalleryWaco.com. We post new recipes regularly.

Happy Cooking!

Karyn Miller
Gourmet Gallery

Thai Coconut Chicken Soup

This Thai soup is so delicious and unique, you may find yourself replacing your old chicken noodle soup!

Serves: 6 -8 Time: 40 – 45 minutes

2 T Vegetable oil
2 T Grated Fresh Ginger (or Gourmet Garden’s her b blend in 4 oz tube)
2 T Fresh Lemongrass (or Gourmet Garden’s herb blend in 4 oz tube)
3 T Red Curry Paste
1 ½ T Fish Sauce
1 ½ T Soy Sauce
2 T Sriracha Chili Sauce
6 c Chicken Broth
1 T Light Brown Sugar
2 14 oz Cans Coconut Milk
1 lb Chicken Breasts, cut in 1 inch cubes
¼ - ½ lb Sliced White Mushrooms
4 T Fresh Lime Juice
Salt to taste
Large Handful of Fresh Cilantro Leaves

In a large Dutch oven or stockpot, heat vegetable oil over medium heat.
Add ginger, lemongrass, chili sauce, and curry; cook for 1 minute.
Add about a cup of chicken broth to dissolve curry mixture.
Add the remaining broth, fish sauce, soy sauce, and brown sugar and simmer for 10 min.
Add the coconut milk, chicken, and mushrooms and simmer 5 – 10 min to cook the chicken.
Finally, stir in the lime juice and add salt if necessary.
Serve over steamed white rice and a few tablespoons of the cilantro.