Here are some photos of today's Breakfast

This is a photo of the little restaurant in the Atlanta Hotel. This hotel has 22 rooms but a real chef run restaurant. We have a few favorites that we love. Right now you get 33 Roubles per US$.

I really like the lattes (140 Roubles) here. Going to Apatity where we head next is more like camping out so I try to make up for it here!

Mark loves caviar and eats his fill. For breakfast, red caviar filled blini.

These farmers cheese filled blini (210 Roubles) with fresh strawberries and whipped cream are as good as they look. Second day in a row I have had this same breakfast. Last time I was here it was served with butter and jam or perhaps I ordered wrong, but this is the way to go!

Blackened Chicken

NOTE- Always Blacken Outdoors!
I have used both Paul Prudomme and Zatarains seasonings and I like them both. Zatarains is about 1/2 the price! They are both quite flavorful and I recommend using very little until you know what to expect. I am sure you have seen pictures of this seasoning completely covering fish or chicken and in my opinion, those dishes are inedible. I have grown to enjoy spicy foods but to ruin my tongue in the process is pointless. Here's how I make this Blackened Chicken. Place grill pan on grill and heat grill with the lid shut for 20 minutes. Grill pan can just about become white hot.
Rinse 2 Boneless Skinless Chicken Breasts. Cut in half and pound until even in thickness. Pat dry with a paper towel. Spread Soften Butter on both sides of the meat and sprinkle with Blackening Seasoning. DO NOT cross knife back and forth from butter to meat! When ready to cook, place chicken on grill pan, keeping lid open. You will only need to turn this once. As soon as the raw side begins to show it's cooked around the edges (about 2-3 minutes) meat should lift easily and is ready to be turned. Flip over and let cook another 2-3 minutes. Again, it'll lift easily.
Place on clean plate. If you are going to cook more, shut the lid and reheat for about 5 minutes and repeat the process. This chicken compliments foods that are sweet or creamy. For summer, try topping a ceasar or a cobb salad!

Good Russian Vodka, the REAL Thing

I was in Russia in January and we brought home a bottle of Vodka. Of all things after we returned home, we found the Standard grade available in the US. We had brought home the Platinum grade. There are 3 grades, Standard, Platinum, Imperia and I am not sure if all of the grades are widely available in the US. We are able to find the Standard, pictured and the Imperia. This Vodka is made in St. Petersburg and is REALLY good. The price is awesome although is 3 short months we have noticed a jump in the Standard from $12.99 to about $14.99.

Ginger Glazed Root Vegetables

I am a carnivore but I love vegetarian cook books for vegetable ideas. That's where this recipe came from. Sometimes I just run out of ideas when paring foods together for a meal. I love this recipe because the sweet balances anything spicy and the ginger is such a palette cleanser. This vegetable can be served anytime of year with just about anything. The root vegetables make it perfect for fall and winter and the ginger so refreshing it's equally perfect in the heat of summer. I try to pick a cool, dry day since the oven is on.
Peel and cut root vegetables to fill a sheet pan single layer, 1/2" square in 3" lengths. The carrots should start out a little bit bigger because they shrink the most. If you have prepped a few too many vegetables, no problem, they'll shrink during cooking and you can rearrange as you turn them. In this case I used, 2 Sweet Potatoes, 6 Medium Sized Carrots, 2 Medium Turnips. You can also include things like rhutabagas and parsnips. Preheat oven to 400F. To prepped vegetables, toss in 2 Tbl Olive Oil and arrange in long rows, single layer, but close together. S&P to taste. Roast for 1 hour. Turn vegetables over and rearrange at least 2 times during cooking, also rotate the pan.
To make glaze. Over medium hear, melt 2 Tbl Butter with 2 Tbl Sugar. Once it is melted, add 1/4 C Water and 2 tsp Freshly Grated Ginger and let thicken slightly. Arrange vegetables on serving platter and top with glaze. I usually make enough for 6 but my family of 3 devours them! Delicious!

Easter Eggs Benedict

A few years ago we began a tradition of going to church on Easter Sunday and coming home for some filling Eggs Benedict. True to form, they were outstanding today! My husband's plate was so clean I told him he could return it to the cabinet.
You may have already taken notice that I have regular bacon instead of the traditional Canadian Bacon. I prefer the crunchy and saltiness of regular bacon and have always ordered and made my eggs benedict that way. If you have children, have them help you. there are many steps in this process and an extra set of hands can be helpful.
Cook 2 Slices of Bacon Per Person and let cool on a paper towel. In the spirit of speed, break open Eggs, 2 Per Person, into individual dishes ready to be poached. Split open all of the English Muffins you are using. Place 1 Stick of Butter in a pan ready to be melted. In blender, add juice of 1 Lemon and 3 Egg Yolks and whirl til light and fluffy. Over medium heat, heat 3" of water in a shallow pan or pot. Melt butter on as high a heat possible without burning. To finish Hollandaise, while blender is running, drizzle butter into blender. I like it on the lemony side (meaning I add more than juice of 1 lemon) and if you like it that way too, return Hollandaise back into a double boiler over medium heat, stir with a wire whip while it thickens slightly. Place into gravy boat and add a sprinkle of cayenne pepper to the top. Toast English Muffins.
Place on plate and top each half with 1 slice of bacon, broken in two. Drop 2 eggs into the water on opposite sides of the pan of water. Let cook for about 3 minutes. Remove with a slotted spoon and let drain. Place on top of bacon. Add hollandaise and eat! Mothers Day is coming up!

Eggplant Roulade

I ate at a restaurant many times, the Brick Oven Cafe. I am not sure it still exists. It's a little Italian place on Williams Blvd in Kenner, LA.
Right after eating there, a magazine came out with a recipe very similar to their eggplant presentation. On my personal index of recipes for my hundred or so magazines, I recorded F&W Aug '90. The problem is, I can't find the issue of my magazine among my collection which is kept in chronological order OR I recorded the wrong issue. I had to recreate this based on what I remember.

Buy very straight 2 Eggplants, long and narrow works best. Peel and cut ends off. Stand on end and slice with a bread knife, long slices 1/2" thick. Heat Griddle over medium high heat. Add Olive Oil and cook Eggplant until soft and able to be rolled. Note, turn using the end that does not have seeds or you will poke holes through the eggplant.

In a bowl make filling by mixing 1 C Mozzarella Cheese, 1/2 C Grated Parmesan Cheese, 1/2 C Fresh but Dried and Crunchy Bread Crumbs, 2 Tbl total Fresh Herbs (Basil, Parsley, Oregano), 2 Pressed Garlic Cloves, S&P to Taste. Beat 1 Egg in a separate bowl and add to cheese mixture. Butter baking dish, add your favorite Marinara to the bottom of the dish.

Once Eggplant it cool enough to handle, fill with about 2 Tbl of filling on the fatter end and roll up. Place in baking dish loose end down.

Top with marinara.

Preheat Oven to 375F. Bake for 25 minutes until bubbly.  Let rest for 5 minutes before serving with extra sauce on the side.

Comfort Food! Ham, Cheese, and Broccoli Tart

I love this recipe! You can combine anything you are in the mood for. I used the remaining ham from earlier in the week. Here's how you make a savory tart.

Preheat oven to 400F. Defrost Puff Pastry (I used Pepperidge Farms). Roll out pastry so it will fit your tart pan, bottom and sides. I used a 10" deep dish tart pan made by Martha Stewart.

Place pastry over pan and tuck overhanging pastry into the sides. I find it appetizing to have different thicknesses of crust. Pinch pastry onto sides of pan. Roll pin over the top to remove any extra pastry.

Add to bottom of the pastry, 3/4 C Cooked Broccoli and 3/4 C Ham. In bowl using a wire whip, beat 4 Eggs, 1/2 C Whole Milk, 1/4 C Half & Half, 2 Tbl Flour and S&P to taste. Add to pastry. The pan will be about 2/3 full, but it puffs up. Top with 1/2 C Grated Cheese, I used Mexican 4 Cheese. Place in hot oven and bake for 25 minutes or until golden brown.

Remove from oven and let cool for 5 minutes. Remove outer ring and let cool another 5 minutes before slicing with a bread knife. Serve with a spinach salad!

Humus

This is a flavorful plain humus. I learned how to make this about a year ago. Someone brought it to a tennis match and told me what ingredients to use. Here is what I came up with.
To food processor add 1 Can Chick Peas (drained and rinsed well), the Zest and Juice of 1 Lemon, 3 Tbl Tahini, 2 Crushed Garlic Cloves, 1/2 tsp Salt, a sprinkle of Red Pepper Flakes, Freshly Ground Pepper (white if you have it). Whirl til it looks smooth. While precessor is on, add 1/2 C Olive Oil. Garnish with a few whole chick peas and Paprika. If you like flavors, add them. I don't care for cumin, but often that is in there, too. Serve with pita chips. I will soon add a chip recipe using pita bread.

Coconut Goo Goo Bars

I am not certain what magazine this recipe came from. I have many food magazines. A few years back I decided to make a cook book using all the individual magazines I have bought over the years. I cut out every recipe I have ever made or wanted to make. This is one of them. They are chewy because of the coconut, full of nuts and chocolate. Here's the recipe for Coconut Goo Goo Bars.
Preheat oven to 350F. Butter a 7" X 11" glass baking dish.



(Pictured, I used a small sheet pan because I doubled the recipe.)  The recipe below is not doubled and is just right for a 7"x11" pyrex baking dish.
In mixing bowl at medium speed, cream 1 Stick Unsalted Butter with 1/3 C Sugar and 1/3 C Light Brown Sugar for 2-3 minutes. Beat in 1 Egg and 1 tsp Vanilla. Sift together 1 C + 2 Tbl All Purpose Flour, 1/2 tsp Baking Soda, and 1/4 tsp Salt. On low speed, add flour mixture and beat until just combined. Using a wooden spoon, stir in 1 1/4 C Coconut, 1 C Semi Sweet Chips, and 1/2 C Coarsely Chopped Pecans. Spread into buttered baking dish and bake for 20-25 minutes. Let cool before cutting. If serving warm, cut into brownie sized pieces, top with vanilla ice cream and hot fudge!

A Walk in The Garden, 28 Days

Sugar Snap Peas area looking good! I replanted a total of 3 times.

I addded a lemon tree right in the middle of the garden. In the winter it will get lots of sun and in the summer will eventually add some much needed shade to the northen end of the garden.

The spinach has made some nice progress and this cool weather is helping.

The Roma Tomato plant has lots of tomatoes and flowers!

I planted Waxed and Purple Beans about a week ago. The beans are just popping up.

Cucumber plants are beginning to

show lots of leaves.

Blueberries bushes, though young, are looking great!

Baked Macaroni and Cheese

There isn't a single dish I have made more than Baked Macaroni and Cheese. When I was a child, I received the Charlie Brown Cook Book one Christmas and it's the first recipe I made from that book and have made variations of it since.


This recipe for the most part comes from a Martha Stewart Living issue, her 10 Year Anniversary magazine.  I believe I cut the cheese in half.  A good Macaroni and Cheese begins with a bechemel, a white sauce. It begins with equal parts butter and flour. Then it goes from there.

In a large pot of salted water, cook 12 oz Pasta and drain. A pasta shape that has a hole works best. Cook pasta so it is under done, otherwise the pasta will be mushy once it bakes.




In a saucepan over medium heat, melt 1/2 Stick UnSalted Butter. Add 1/4 C Flour and stir with a whire whip continually for 3 minutes, DO NOT LET BROWN.  Add 4 C Whole Milk 1/2 C at a time, stirring all the while, 1/4 C Heavy Cream OR 1/2 & 1/2. This should take about 8 minutes. Turn off heat. Season with S&P.

Add 8 oz Grated White Cheddar Cheese (reserve 1/2 cup cheese for topping) and 5 oz Parmesan Cheese (reserve 1/4 C for the topping. Add pasta to cheese mixture.  Place into buttered caserole dish.

Top with 1/2 C Cheddar and 1/4 C Parmesan Cheeses. Top cheeses with 3/4 C Fresh Bread Crumbs.

Bake in oven preheated to 375F for 35 minutes or until golden brown. Let rest 10 minutes and serve.

Vermont Maple Sugar Crusted Baked Ham

The way I bake Ham sort of evolved partly from the ham I remember at Easter and other Sunday dinners when I was a child and partly from working in hotels and seeing it on Sunday Brunch. I was never really fond of ham until the past few years. I used to buy spiral hams but have found the spiral doesn't cover the entire length of the ham and the slices are too thick. I think ham should be cut thin, which is the way my Dad sliced it. If you have a ham slicer it is the best carving knife to use. The Ham size you buy doesn't matter. If it gets up about above 8-10 lbs, bake at 325F for 1 1/2 hours. My ham recipe as follows. Preheat oven to 350F. Remove skin and excess fat, leaving a 1/3" layer of fat. Cut through fat layer by scoring into a harlequin pattern. Place Cloves into each diamond.
Bake in hot oven for about an hour. Take Ham out and turn oven up to 425F.
Sprinkle ham with real Vermont made Maple Sugar. You can get this from Therriens Sugarhouse (802)257-4013, located in Vermont.
Put back into the oven and bake an additional 10 minutes. If you don't have Maple Sugar, use brown sugar and maple sryup mixed together to make a thick glaze. Note the glaze won't work as well because it melts too quickly. Let meat rest for 5-10 minutes before carving.

Spinach Pesto Bread

Back when I made pasta that I sold at the local farmer's market, I also made pesto. My sister D told me of a bread she likes to make using pesto so I began making it. I reminds me of the bread I used to buy at Fisherman's Wharf in SF. Sorry I am not going to give you my pesto recipe. Proprietary secret.
This Spinach Pesto Bread recipe is very simple to make. It can be served many ways; as an hors doeurves, a bread, or by itself. Whichever you chose, I can attest everyone always enjoys this Spinach Pesto Bread.
Preheat oven to 450F. Split lengthwise, 1 Fresh Loaf of French or Italian Bread . Spread your favorite Pesto (about 4 oz) onto both halves. Top with 1 layer of Fresh Clean Spinach Leaves. Lay Muenster Cheese over spinach. Place in hot oven and bake until golden brown about 10 minutes. Cut on the diagonol into strip and serve at once.

Food Network Cooking Club Challenge (April)

This is Food Network Canada and it is called Foodtv. Each month we vote on the recipe from 3 choices. This month Laura Calder's Mushroom Ravioli won. It is a really neat presentation and I already have a few idea's. I actually voted for Jamie Oliver's recipe since we just did a pasta type dish in February.

The March results, Part I, are available to look at. My entry is in this group. After Part II is available, they'll announce a winner.

Herbed Fingerling Potatoes

You may see fingerling potatoes lately as they can be found in all different colors at many stores. If you spend the money on them, you probably want to do something with them that holds their mini shape. I made this recipe up and they were very good. Clean Fingerling Potatoes and place in a pot and cover with water. Place lid on pot. Bring water to a simmer and cook for 10 minutes. Drain. This step can be done ahead. Heat skillet empty over medium heat and add 1 Tbl Olive Oil and 1 Tbl Butter. Add potatoes and toss around as they cook. Add a sprinkle of S&P and a Pinch of Sugar. Add Fresh Herbs, pictured is thyme, and continue cooking, tossing the pan every 5 minutes or so. Cook for about 25-30 minutes or until done. Serve with a sliced steak and a salad.

Lemon Cheese Cake

I created this lighter version for spring and summer. It can be served anywhere from frozen to room temperature (after it's baked!) and anywhere in between. This is my own Lemon Cheese Cake recipe.

Butter an 8" spring form pan. For crust, add to food processor, 7 Graham Crackers, 1/2 C Walnuts, 2 Tbl Brown Sugar, 2 Tbl Sugar, and Pinch of salt. Pulse til you have crumbs. Melt 1/2 stick Unsalted Butter and drizzle while pulsing processor to incorporate together. Press crumbs into bottom of pan. If you want you can press some up the sides all the way around. Preheat oven to 350F.

Using wire whip attachment, beat til fluffy 8 oz Soften Cream Cheese and 1/3 C Sour Cream. Separate 2 Eggs placing yolks in with cream cheese 1 at a time and mixing on medium-low after each addition. Put whites in separate clean bowl. Put 1 additional Egg into cream cheese and mix on medium-low. Add 1 Tbl Four and mix.

Zest and juice 2 Lemons. Add zest to cream cheese then add juice and mix. With mixer on low, slowly add 3/4 C Sugar. Beat egg whites and a pinch of salt to soft peaks. Fold whites into cream cheese mixture. Pour on top of graham cracker crust. Bake in hot oven for 45 minutes or until set. Remove from oven and cool on a rack. After 20 minutes, remove ring from cheese cake. Enjoy with fresh berries.

Rachel Ray Inspired Chicken Breast

Sometimes I watch a show on Food Network and put to memory what I saw. This comes from Rachel Ray's show years ago. It comes in handy when I need a quick flavorful dinner.

Add to a 1 Quart Zip Lock Bag, 1/4 C. Olive Oil, 2 Tbl Balsamic Vinegar, 1 Crushed Clove of Garlic, a few sprigs of Rosemary leaves removed, S&P to taste. Rinse 2 Chicken Breasts in cool water. Cut in half and pound to tenderize to make more consistant in thickness. Add to Quart sized bag. Lay flat and let marinade for a few hours but at least 1 hour. Turn the bag over every 15-20 minutes.

Heat 14" skillet over medium heat. Pan should be empty. Add chicken breast and cook till juices emerge on uncooked side and golden brown on the cooked side, about 4 minutes.

Turn chicken over and cook til just done, about 3 minutes. Serve hot or slice and top a dinner salad.