Friday, May 19, 2017
I don't know if everyone knows this about me but I'm a yard saler. You might call them tag sales, or garage sales, or even car boot sales as they call them in England. Once the nice weather hits here in New England my husband and I have our ritual. I go over the local paper Friday evening, writing down which ones we'll hit in order of time and distance. I grab my "yard sale" change purse, my cross body bag and off we go.
I love all things vintage. I'd much rather find that perfect piece of antique furniture and restore it myself before I'd buy something new.
We hit one particular yard sale and the first thing we noticed were the huge trees in the yard. I mean these suckers were massive. I snapped a pic with my cell phone.
We started talking to the elderly couple and the wife told me that she has lived on the land her whole life. She was raised in the farmhouse out back and bought the house they were in now for $1 from her grandparents. She told us she had the local college come to try and age the trees but the drill bit wasn't long enough. University of Rhode Island estimated that they were somewhere between 500 - 600 years old! Isn't that amazing?
We chatted away with them while I browsed around the garage and spotted a beautiful piece of pottery. I scooped it up the moment I saw it. Arthur Lavoie, the homeowner told me that he made it back in 1975. Sure enough when I flipped the pot over, there were his initials and '75 etched in the back. I asked if he was a potter and he said "no just a tinkerer" and I thought what a great thing to identify as. A tinkerer. I said "Arthur, I'll think of you every time I use it and Mrs. Lavoie said "oh how sweet". I love yard saleing, but I think I love the people and the stories I hear even more.
So I bought that beautiful pot from Arthur and I came home and I immediately roasted garlic in it cause roasted garlic don't need no reason.
Here's to old trees, sweet people and tinkerers everywhere.
recipe from Lisa@ The Cutting Edge of Ordinary
Full heads of garlic
There really is no recipe I roast garlic like this quite often. It's great in sauces, smeared on crusty bread, added to sandwiches, in masked potatoes, stirred into soups, in salad dressings. It's just good stuff. Roasting really mellows the flavor and gives it a real earthy, nutty taste.
Oven to 350. Place the garlic heads in a ceramic pan, or you can just place them in a pie dish that you cover in aluminum foil. Chop the tops of the garlic off and drizzle a bit of olive oil into the center so it falls down into the cloves. Top it with a cover or cover with aluminum foil. Bake 25 mins then uncover and roast for another 10 - 15 minutes or under the cloves get soft and mushy. Let cool enough to touch then squeeze those babies out into a jar and keep refrigerated until you are ready to use them.
Wednesday, May 10, 2017
I love almost all thing pickled! I'm not a fan of beets so I'd have to say those are out, but pretty much everything else that can be soaked in vinegar is a win for me.
We eat a lot of eggs in this house. I'm talking like 4 dozen a week. I hard boil them for the week and we eat them for breakfast AND I pickle them for snacks! A pickled egg is a wonderful little snack. They are also great chopped on a salad or added to a tuna sandwich.
I often add some onion to mine but I have picky eaters in my house who are not fans of onions so I left them out of this batch. If your craving pickled onions, I have a great recipe for Quick Pickled Shallots. They are also a great addition to a salad and oh so yummy! Click here!
You can certainly half this recipe if a few dozen eggs is too much for you. They do keep nicely in the fridge for about a month though.
Lisa's Pickled Eggs
24 hard-boiled eggs, peeled
1 large empty sterilized glass jar
4 cups apple cider vinegar
2 tablespoons kosher salt
1⁄3 cup sugar
1 tablespoon pickling spices
Hard boil 24 eggs and place them in a large glass sterilized jar. Bring all the ingredients to a boil in a saucepan. Pour over eggs. Allow jar to come to room temperature then refrigerate. Recipe can be halved.
Friday, April 28, 2017
I know the word custard just made a whole buncha people leave. I get it. Custard, Flan, Cream Brulee, it's not for everyone. It's a textural thing for lots of folks. I understand. I happen to love all things custardy.
I get in a breakfast rut. I eat a lot of eggs for breakfast, and try and stay away from carbs which is so hard cause almost all breakfast food is delicious carbs!! There are only a few kinds of breakfast cereal I'll eat because most are just a bowl full of sugar and GMO ingredients. When you think about it, not the best way to start the day off! So in my never ending quest to mix it up and not have the same 4 things for breakfast every morning I did a little online research and found this Nourishing Custard.
This is not a sweet custard that you'd have as a dessert, although if you wanted it to be all you would have to do is add more sweetener to it. I make up a batch of this on a Sunday so I'll have breakfast (and sometimes a snack) all week. For breakfast I'll mix in fresh fruits to really make it a meal, so a snack I'll add a little sweetener like a touch of maple syrup or a sprinkling of Truvia. It's enough to satisfy my sweet tooth and not send me into a sugar coma.
This has become a breakfast I look forward to! With all the fresh fruits that will be available soon I've already decided that I can cook some of them down and make a fruity syrup to mix into the custard. Possibilities endless! You could even call this pudding and I bet your little ones would love it!
This recipe makes a lot of custard, but you can easily half it. I like to make a big batch so I have it at the ready all week. Mix up your breakfast and try this silky custard!
BASIC NOURISHING CUSTARD
slightly adapted from a recipe at Eat Outside the Bag
6 eggs, from pastured chickens
1/4 cup organic maple syrup or local raw honey (double this for sweeter custard)
2 teaspoons vanilla or 2 vanilla beans
4-6 sticks cinnamon
5 cups milk
dash of salt
ground nutmeg or cinnamon for top if desired
Preheat oven to 325 F for a dish or 350 for cups.
If you want extra healthful and flavorful custard, steep milk with vanilla beans and cinnamon sticks. You can skip this step but it makes the custard pretty darn tasty. Whisk eggs, maple syrup, and vanilla if using in bowl, stir in milk. Pour into a glass baking dish or six custard cups. Sprinkle top with nutmeg or cinnamon if desired. Set the baking dish(es) in a pan of hot water. Containers nested in a rectangular glass baking dish for large single servings. Bake large dish at 325 degrees for 1 hour; bake cups at 350 degrees for 40 to 45 minutes. Custard is done when a knife inserted off-center comes out clean. Serve warm or cold, add an extra drizzle of maple syrup if you want it sweeter.
You can also make this even more healthful by adding some pumpkin to make pumpkin custard. Essentially all you need to do is swap out half the milk for pureed pumpkin. What a wonderful way to get a serving of vegetables first thing in the morning.
Friday, April 14, 2017
I love a cake that can be make with everything that you have in your kitchen. A cake you can whip up in the morning when you have an unexpected guest over, or just because you want a little sweetness to end your day.
I have a Swedish Almond Cake under my belt already. One that I quite frequently. That recipe was given to me by a dear friends mother, Marion Bird. You need a special little pan to make that one in, but boy is it delicious! Click here for that recipe.
Back in the late 80's I worked with a Swedish woman named Ferrell Dewell. What an unusual name huh? Ferrell was a sweetheart and she kind of took me under her wing when I first started working. She shared quite a few recipes with me over the years. She even knit a giant stocking for my first born son back in 1995 just before she retired.
Ferrell passed away many years ago. I still think of her every year when I pull out that giant stocking from my Christmas decorations. I stumbled upon a recipe for Swedish Almond Cake that she gave me many years ago. Whenever she would bring a treat into work, she'd type up the recipe to pass out with a piece of whatever goodness she brought.
I'm so glad I have this recipe to share with you and that I still have a little piece of Ferrell with me through it.
This gorgeous little cake has a crispy outer crust and a soft, tender cake in the middle.
Swedish Almond Cake
recipe from Ferrell Dewell via Lisa@The Cutting Edge of Ordinary
1 cup white granulated sugar
1 cup all-purpose flour
1 stick butter, softened
1 1/2 teaspoon PURE almond extract
Slivered almonds for sprinkling on top
Preheat oven to 350F. Lightly spray a glass pie plate with cooking spray. In a large bowl, stir together sugar and flour. Add in the butter. This won't be like most cake batters. It's almost like you're making a strudel topping, so add the softened butter and then get in there with both your hands and keep crumbling it until it starts to come together. The mixture will be crumbly and that's ok.
Mix the eggs and almond extract together in a separate bowl. Add to the batter and stir to combine. The batter will be almost dough like. Spread evenly in the pie plate. Sprinkle the slivered almonds on top. Bake for 25-35 minutes or until edges are light golden brown. Let cool. Cut into wedges to serve.
Tuesday, April 4, 2017
Oh. My. Word.
Just take a look at that brownie.
I had started a Pinterest board for Easter and as the months passed I'd see something that I thought would be delicious on our Easter table and I'd I pin it and kind of forget about it except when I saw these brownies I didn't forget about them.
As with most recipe that I haven't made before, I like to do a trial run with them to make sure the recipe is good. Nothing worse than trying a new recipe out on a group of people and finding out it's a flop.
These are not flops! A chocolaty brownie topped with a creamy layer with a hint of Irish cream, then topped with Irish cream ganache. My word, it was amazing. I had to give most of it them away so we wouldn't keep them all and eat them!
These will definitely be on our Easter table!
Irish Cream Brownies
Recipe by Spend With Pennies
1 Boxed Fudge Brownie Mix 9x13 size, plus box indicated ingredients or your favorite homemade brownies
For the Frosting
¾ cup unsalted butter (12 tablespoons), softened
⅓ cup Baileys Irish Cream
3 cups powdered sugar
For the Ganache
¾ cup semisweet chocolate chips
2 tablespoons heavy cream
½ cup Baileys Irish Cream
Prepare brownies according to package directions. Cool completely. I found a great organic brownie mix at the store, or you could use your favorite brownie recipe.
For the Frosting:
Beat butter on medium speed until fluffy. Add in Baileys and mix well. Add powdered sugar a little at a time until completely incorporated. Beat until soft and fluffy. Spread over brownies and refrigerate while making the ganache.
For the ganache:
Combine Baileys and heavy cream in a sauce pan over medium high heat. Put the chocolate chips in a large glass measuring cup (at least 2 cups). Bring the cream just to a boil and immediately poor over chocolate chips. Let sit 5 minutes without stirring. Don't touch it! Once the 5 minutes are up whisk until smooth and creamy and spread over frosted brownies. Chill until ganache sets.
Thursday, March 30, 2017
I always say the best recipes are handed down from generation to generation. You know the recipe must be good if people want to make over and over again, decade after decade. So when I find one, I want to help preserve it.
The reason I started this blog over a decade ago was because I wanted to have something to pass down to my boys. A written history of the food that makes memories in our family. I swear I'm going to try to start looking at getting a cookbook written. It's something I really need to do.
Until then I'll help pass down delicious recipes like these. My friend Jillian posted a photo of some stuffed mushrooms that she had made, and I immediately asked her for the recipe. I was so happy when she shared the recipe with me, and even happier when I found out it was from her Nonna Maria.
I know Linguica might not be a sausage that is readily available everywhere, so feel free to substitute your favorite sausage in it's place.
These are so tasty mushrooms. Thanks Jillian and Nonna Maria. This recipe lives on a little longer.
Maria’s Stuffed Mushrooms
Recipe from Jillian O’Connor's Nonna Maria
3 - 6oz packages of portobello mushrooms
10 oz package frozen chopped spinach, thawed and squeezed dry
1/2 cup of ground linguica, (uncooked)
1 egg, lightly beaten
1/3 cup panko or Italian style bread crumbs
3 tablespoons freshly grated pecorino romano cheese
3 tablespoons freshly grated parmesan cheese
Shredded mozzarella for topping
Olive oil for brushing on top
Remove the stem from the mushroom and clean with a damp paper towel to remove any dirt. Place on a parchment or foil lined sheet pan.
Add the spinach to a large bowl, breaking it up a bit so you don’t have clumps. Add in the linguica and breadcrumbs. Mix until combined. Add in the pecorino romano and parmesan cheese and stir to combine. Beat the egg slightly and add to bowl. Give it one more good stir. Before stuffing, brush the tops of the mushrooms with olive oil. Stuff each mushroom with the mixture. Put a good amount in each mushroom. I used a teaspoon and really packed the stuffing into the mushroom and then piled it up and used my hand to mound it on top. Sprinkle each one with a bit of mozzarella. Bake at 375 for 25 min or until cheese is hot and bubbly!
Friday, March 24, 2017
My husband doesn't ask for much in the way of food from me.
He's a man that eats pretty well and doesn't complain about much. I still can't get him to love eggplant, but I can forgive him that one food aversion.
He does like his cookies though, and he enjoys nothing more than sitting down at the end of a long day with a big glass of milk and some cookies. I don't make sweets every week and I certainly don't make cookies every week, so when I saw him almost grab a package of cookies from the store, I cringed. No, we won't be buying any of those thank you. So he put them back and asked if I would make him some cookies, and I couldn't say no to that.
So I scrounged through some old recipes and found one for these beauties. Now I'm not a big peanut butter fan so I had to rely on my husband for feedback. He took one bite and said "oh my God these is amazing!" He quickly devoured the cookies and proclaimed "that was one fantastic cookie". I'd say based on those reactions, we have a winner.
Just a last note, the filling, which I had all over my hands after filling these, was not sickeningly sweet. Just the perfect peanut butter/confectioners sugar balance.
Peanut Butter Filled Sandwich Cookies
recipe from Lisa@The Cutting Edge of Ordinary
1 cup creamy peanut butter
1 stick butter (1/2 cup), softened
1 cup brown sugar, packed
1/2 cup white sugar
2 eggs at room temp
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Peanut Butter Filling
1 1/4 cups creamy peanut butter
6 tablespoons unsalted butter, room temperature
1 3/4 cups Powdered sugar
2 -4 tablespoons heavy cream or milk
1 teaspoon vanilla extract
In a stand or electric mixer, cream peanut butter and butter together until very smooth. Add sugars and continue to beat until very creamy. Add in eggs and vanilla and mix until well combined. In a separate bowl, whisk flour, baking powder and baking soda together. Mix dry ingredients into peanut butter mixture just until combined – don’t over mix!
Roll dough into 1 tablespoon balls and place 2-3 inches apart on a baking sheet. I used a cookie scoop and they all came out the same size. Bake cookies at 350 for 12-15 minutes or just until edges are golden (mine took exactly 15 minutes but my cookies were a tad bigger than a tablespoon). Let cool for 5-10 minutes before transferring to cooling rack. Let cool completely.
Peanut Butter Filling:
Meanwhile, make the filling by beating peanut butter and butter together until creamy. Gradually mix in powdered sugar. Mix until well blended. Add the heavy cream or milk a few tablespoons at a time until mixture becomes creamy and spreadable. Add in more cream or milk if needed to reach desired consistency.
When cookies have cooled, spoon a heaping tablespoon of the filling onto the bottom side of half the cookies; top with remaining cookies right side up and push down to spread filling.