~In the south and around the world.
Thursday, April 30, 2009
Wednesday, April 29, 2009
Tuesday, April 28, 2009
Monday, April 27, 2009
They are quick and easy to whip up, and last a long time. I keep mine in a zip loc bag in the freezer.
Sweet and Spicy Pecans
3/4 tsp salt
1/4 tsp ground black pepper
1/8 tsp cayenne pepper
1 1/2 cups pecan pieces
Sunday, April 26, 2009
In the past we have done Scoops, Baking, and Soups... Now we are going to start a series of Salads!
Welcome the Sunday Salad Samplers.
Eden's blog is Wanderings and Wonderings, and she is kicking us off with a great springtime salad. She has called this the Palma and Jerry salad~ based on their creation with blood oranges. It is a great fresh salad. Here is Eden's 'recipe'.
"I did not have any recipes, so here goes what came to my mind -
Some greens - use your favorite or a a combination of favorite greens
Blood Oranges - at least two or three if they are small
Berries - I used yellow and red raspberries when available
Dried Cranberries - because I had some and love them
Crumbled cheese - like Feta
Roasted candied pecans
Croutons, if you wish
Eden's really simple put together method:
(I found out that slicing the blood oranges and then peeling them with a knife going around the circumference of the slice was much easier than peeling and segmenting them. This will take the most time, so start with preparing the blood oranges.)
On your salad plate or your serving bowl, start with a bed of greens. Continue by assembling the ingredients on top.
Just before serving, you can add the cheese and your favorite salad dressing. I had croutons on the side but no one used them. "
I left off the dried cranberries and added my spiced pecans (come back tomorrow for that recipe). The produce manager at Piggly Wiggly thought I was joking about the blood oranges... so I had to go to 'Whole Funds' for those. I think you could substitute with regular oranges~ but the burgandy oranges are so pretty!
I am excited about the salads every Sunday... maybe I can get off a few of these pounds from all that good baking and cream soups.
Saturday, April 25, 2009
Wednesday, April 22, 2009
Monday, April 20, 2009
Sunday, April 19, 2009
This is Ida's choice~ here is her recipe.
Cream of Artichoke Soup
3 Tbs butter
4Tbs minced shallots
1 1/2 Tbs flour
3 1/2 cups chicken stock
3 cans artichokes (drained)
1 cup half & half
Melt butter in a skillet over med heat, allowing to brown just lightly. Add shallots and saute briefly till softened. Stir in flour and cook 2-3 min.
Heat stock in a 2qt saucepan. Add flour mixture, stirring constantly. Cook over medium heat until slightly thickened, about 3-5 min.
Puree artichokes in a food processor. Add thickened chicken stock and half &half. Blend about 30 seconds.
Season with salt & pepper. Serve hot or cold. I serve it hot.
Can be made ahead and refrigerated.
I have had artichoke soup many times, but had never thought to make it myself. It can't get any easier than this! Canned artichokes and cream with a few shallots and broth. The soup was yummy but it did have a flavor of canned artichokes... next time I will grab a bag of frozen artichokes instead.
We had it with a pizza margherita. It won't be long now, and we'll be having a meal like this at the villa in Montisi!!
I will post a round up of all the Sunday Slow Soups tomorrow.
Saturday, April 18, 2009
Lula is my good luck travel fairy~ she has made several trips with me.
Across the pond to London
Over the mountain and through the woods to Savannah
To the Beach
To my bella Italy
She is always on the lookout for the travelocity gnome.
Happy hunting y'all!
Thursday, April 16, 2009
Someone suggested I try olives in my egg salad. Hmmmm~ I thought about it. Then I did just that. Actually I used a couple of tablespoons of my favorite olive tapenade from Costco. It was fabulous!
If you haven't tried this tapenade, it is good on bruschetta and pizza. Now we can add egg salad to that list.
Y'all try it!
Barbara reminded me that I didn't include any kind of recipe... what kind of cooking blog is this???
3 hard boiled eggs
2 Tbs diced olives (I used the tapenade)
1 Tbs mayo
Dice the peeled eggs and stir in the olives. Add enough mayo to bring it to the right consistency. Salt and Pepper if you'd like. My tapenade is mixed olives and olive oil~ so I didn't need any.
Thanks for keeping me straight!
This post was featured on Photograzing!
Wednesday, April 15, 2009
Y'all join us anyway!
Tuesday, April 14, 2009
Loxley is the home of the Strawberry Festival in April. This small town festival is complete with a Little Miss Strawberry and lots of fun and games. Burris has a huge blow up strawberry in the parking lot, so you will know where the market is.
Our friends at Burris Market are carrying all of our WhistleStop Products, so this would be the perfect place to stock up on your batter mixes and marinade. You can even pick up some seafood batter mix to make your own crab claws at the beach. They carry our cookbooks too, so you can pick up a Mother's day gift. While you're at it... try a bowl of their cobbler and ice cream. It was worth the splurge!
Monday, April 13, 2009
Sunday, April 12, 2009
She says that she has made the soup a couple of times from different recipes, and this one seems to be the best starting place. She says she found the recipe in The New German Cookbook by Jean Anderson and Hedy Wurz.
2 pounds boneless beef chuck, cut into bite-sized cubes (a little more doesn't hurt)
3 tablespoons butter
2 medium-size yellow onions, peeled and coarsely chopped
1 large garlic clove, peeled and minced
2 tablespoons Hungarian sweet rose paprika
1 teaspoon dried thyme
4 cups cold water
2 cups rich beef broth (homemade or canned)
2 medium-size potatoes, peeled and cut into bite-sized cubes
3 tablespoons tomato paste
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Brown the beef in two tablespoons of the butter in a large heavy kettle over high heat. Transfer the beef to a bowl using a slotted spoon.- Add the rest of the butter to the kettle, then the onions (and green pepper if added), and saute for about five minutes. Add the garlic near the end. - Return the beef to the kettle, add the paprika and thyme, and cook together over moderate heat for 1-2 minutes, stirring often. - Add the water and broth, bring to a boil, adjust the heat to simmer, cover and cook 45 minutes.- Add the potatoes. Re-cover and simmer 45 minutes longer, until beef and potatoes are tender. Stir in the tomato paste, salt and pepper, heat through, and adjust the seasonings if neeeded.
Hungarian sweet paprika is different from the smokey paprika we usually find. It is the secret to making a real yummy gulash.
I lived in Germany for several years back in the 80's and love a good bowl of thick stew. I served it with a toasted kaiser roll on the side~ Es schmeckt gut!
Guten Appetit y'all,
Saturday, April 11, 2009
Thursday, April 09, 2009
Monday, April 06, 2009
Sunday, April 05, 2009
Saturday, April 04, 2009
Duomo di Orvieto with it's stripes of black and white marble and golden mosaics. It is one of Italy's most fabulous cathedrals.