Simple Spring Pea Soup

When I think about Pea Soup, I am transported back to when my Mom used to make homemade Split Pea Soup with Ham, which was really hearty and delicious for a cold Winter's day.  This recipe, however, is completely different from the one I remember.  It is perfect for Springtime because it is super light with a hint of sweetness from the frozen peas.  You can make this as simple or as flavorful as you wish.  I enjoyed adding fresh garlic, cracked black pepper, nutmeg, and onion to this recipe, but you can use whatever you want!

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Simple Spring Pea Soup (adapted from the Taste of Home recipe)
Serves: 4 (dinner size servings)


Ingredients:

2 cups of peeled, cubed potatoes (I used 4 small russet potatoes)
2 Tablespoons butter
4 cups chicken broth (low-sodium preferred)
1 package of frozen peas
1 medium sized onion, chopped fine
4 cloves of garlic, minced
1/4 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg


Directions:

In a large saucepan, saute the onion with the potatoes in the butter until lightly browned.  Add the garlic, pepper, and nutmeg and saute for 2 minutes longer.  Add in the chicken broth, bring to a boil, and reduce to a simmer for 10-15 minutes, or until potatoes are tender.  Add in the bag of frozen peas and cook for an additional 5-8 minutes.

Let the mixture cool for at least 1 hour.  Then, put the mixture into a food processor in small batches and puree until smooth.  Return the soup to the pan and heat through before serving.

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I love this recipe for its simplicity.  It makes a nice light dinner, or could be served as an appetizer as well.  I could imagine it served chilled in the summertime too!  If I were to make this again, I would add some bacon to this recipe to give it some added depth of flavor... because everything is better with bacon, afterall ;-)

Enjoy!

Librarian turned Foodie

New and exciting things in my kitchen :-)

I thought I'd take a break from the recipes today so I can share with you the things that make me really excited about grocery shopping and preparing meals in my kitchen...

Today, I attended the Grand Opening of a Whole Foods Market.  I am always amazed at the wide variety of fresh produce they carry, as well as their incredible selection of fresh meats, poultry, and fish!  Buying all Organic food is good in theory, but it is not always the most practical thing to do when on a budget.  Nevertheless, I did leave the store with some goodies, and I only spent $16.53 :-)

Goodie #1: My New Basil Plant :-)

Say hello to the newest addition to my family!  He will be taking up residence in the corner of our apartment near the sliding glass door, where he will receive ample amounts of sunshine and love each day :-)

Since I can't have a dog in this apartment, I decided that taking care of a Basil plant is the next best thing :-)  I bought Mr. Basil Plant for just $2.99 at Whole Foods... talk about a deal!  We'll wait and see if I have a "green thumb" and can keep this thing alive.  If not, I guess it's a good thing I didn't get a dog first?!

Goodies #2:  Lemon, Lime, and Roma Tomatoes

For a total of $2.86, I came home with all of this to brighten my table!  This is one of the few times I have purchased a fresh lemon and/or lime from the store.  I usually use the bottled lemon juice, but tonight I plan to use this lemon to make a chicken recipe. Can't wait!

Goodie #3: Brussel Sprouts!

Okay, so I know what you may be thinking... who gets excited (or even likes) brussel sprouts?!  Newsflash: Brussel Sprouts have the potential to be anything but bitter and boring.  I have made it my mission to banish their old reputation by preparing them in a new and exciting way.  Tonight, I plan to make Balsamic Glazed Brussel Sprouts that are bound to be delicious!  And again, for only $2.99, you can't go wrong :-)

Goodie #4: Fresh Mushrooms

These will be terrific with the chicken tonight :-) They were $2.49, which is more than I usually spend on mushrooms, but what's a girl to do?!

I have always liked mushrooms, and it wasn't until meeting Jeff and eating dinner at his mom's house that I learned that I LOVE mushrooms... especially the fresh ones.  (I have eaten my fair share of canned mushrooms, and realize why so many people despise them if that was their only mushroom-eating experience.)  Jeff's mom makes stuffed mushrooms for almost every family dinner, and boy are they delicious!  Since then, Jeff and I try to buy fresh mushrooms whenever possible, and we tend to use them in just about everything we make.  We also find that mushrooms pair very well with the earthy red wines we like to drink.  And, apparently, mushrooms are "Deliciously Healthy" too (see photo)!

Goodie #5:  Fresh Rosemary!!!

Only $2.99 for a supply that will last a long time!

Fresh Rosemary has quickly become one of my favorite herbs to use when I have it on hand.  I don't mind buying it at the store because a little goes a long way when you're finely chopping it to add to a recipe.  I keep mine on the refrigerator door and it lasts up to 2 months.  It goes wonderfully with grilled meats, as well as potatoes.  

Goodie #6:  Calphalon German Steel Santoku Knife!

I'm pretty sure I will be trying this out tonight!  

Okay, so this "goodie" was not bought at Whole Foods, but arrived via FedEx today, compliments of Calphalon for registering for over $500 worth of their merchandise at Macy's!!!  Wooohooo!  Getting married definitely has some really great perks :-)

If knives don't excite you, I apologize.  I know some people are scared by the really large knives, as if the knifes have minds of their own and are sure to inflict pain on the cook.  I, however, love them :-)  If you have never wielded a really great (ie: sharp) knife, you should.  It's amazing how easily they can slice and dice through almost anything in the kitchen in no time at all!  

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What are the things that get you excited about cooking?  I'd love to know if I'm the only one who geeks out about fresh produce, and the sharp objects used to slice them :-)

Happy Shopping!

Librarian turned Foodie

  

Excellent Eggplant Parmesan!

Tonight's dinner of Eggplant Parmesan was spectacular, if I do say so myself!  Actually, my future husband proclaimed this dish as being the BEST Eggplant Parmesan he has ever had (and that I have ever made) :-)  He also stated that he "would order this at a restaurant!" Needless to say, I was grinning ear to ear and basking in the warmth of his compliments.  As I savored each and every bite myself, all I could think about was writing this blog post and sharing my recipe with all of you :-)  If you are anything like my Mom, who simply adores Eggplant Parmesan, yet never makes it at home... this is a recipe for you!

Without further delay, here is my most spectacular recipe that will not disappoint:

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Excellent Eggplant Parmesan


Ingredients:

1 large eggplant, sliced into 3/4 inch rounds
Salt (for sprinkling on both sides of the eggplant)
3 cups of homemade or canned tomato sauce
1/2 cup grated Parmesan cheese
1/2 cup shredded Mozzarella cheese

Directions: Preheat oven to 400 degrees.

As with the Ratatouille (see previous blog post), I urge you to take the time to salt your slices of Eggplant and place them between sheets of paper towel to drain out the excess moisture prior to baking.  It is imperative!

After about 15 minutes, the eggplant should have released enough of its moisture.  Rinse each slice under cold water and dry thoroughly using paper towel or a dish towel.

Next, set up a dipping station with two bowls.  Fill one bowl with 1 beaten egg, and the other bowl with a mixture of equal parts grated Parmesan cheese and Italian seasoned breadcrumbs (about 1/4 cup of each).

Dip each slice of eggplant first into the egg, and then into the breadcrumb mixture.  Shake off any excess breadcrumbs and place on a non-stick baking sheet.

Place prepared eggplant into a preheated 400 degree oven.  Bake the eggplant for a total of 10 minutes, flipping the slices halfway through the baking process.

Begin the layering process by first layering your tomato sauce in the bottom of a loaf pan.

Next, choose two of the largest slices of eggplant and place them on top of the sauce.

Top the eggplant layer with a heavy sprinkling of grated Parmesan cheese.

Repeat these three steps with the remaining ingredients.  Be sure to use the largest slices of eggplant before using the smaller ones, which should end up on the top of the dish.

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Lower the oven temperature to 350 degrees and bake the Eggplant Parmesan for 20 minutes.  Then, remove the pan from the oven and top the eggplant with all of the Mozzarella cheese.

Return the Eggplant Parmesan to the oven for another 5-10 minutes, or just until the cheese is completely melted and begins to form a crust.

Remove from the oven and let cool for at least 5 minutes before slicing and serving.

Serve this dish with a side of your favorite pasta!  I tossed whole wheat linguine in a specialty Tuscan Blend Olive Oil Jeff bought me for my birthday back in March... which happened to be delicious with a little added minced garlic, Parmesan cheese, and red pepper flakes!

Jeff and I were also in the mood for a good wine, so we opened a delicious Melville 2009 Pinot Noir, which paired perfectly with this dish.  The wine was full-bodied, with flavors of ripe dark fruit, spice, and earth.  Yummy!

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I hope you take the time to replicate this dish in your culinary future.  It really is worth the time it takes to make it... and preparing the eggplant correctly is a must.  I have tried taking shortcuts before, and the dish always ends up being a huge disaster!  I think eggplant is one of the most overlooked vegetables in the grocery store that is incredibly delicious and nutritious when prepared the right way.  In my opinion, Eggplant Parmesan is a recipe that really showcases everything the mighty eggplant has to offer!

Mangia!

Librarian turned Foodie

Crockpot Burrito Bowls

Yesterday, I was inspired by my friend Erin to make a crockpot Mexican creation for dinner.  She found a great recipe online for a simple and healthy crockpot meal that can be served over white rice or in tortillas.  And, like every recipe I make, I decided to put my own twist on this one as well.  Here is a link to the original recipe so that you can see the changes I made:  http://www.skinnytaste.com/2009/02/crock-pot-santa-fe-chicken-425-pts.html

Below is my own creation.  It was delicious, and had the perfect amount of heat!

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Crockpot Burrito Bowls

Ingredients:

1/2 pound ground turkey
1 large onion, chopped
2 cloves garlic, finely chopped
2 teaspoons Cumin
2 teaspoons Cilantro
1 teaspoon Hot Mexican Chili Powder
1 teaspoon Paprika
1/8 teaspoon Cayenne Pepper
1/8 teaspoon freshly ground black pepper
1/4 cup medium salsa
1 - 15oz. can fire-roasted diced tomatoes
1 - 15oz. can black beans, drained
1 - 15oz. canned corn, drained and rinsed
1-2 sliced jalapeno peppers

Cooked White Rice (about 1/2-3/4 cup per person)

Toppings: (optional)
Grated Mexican blend of cheeses
Chopped Lettuce
Avocado, thinly sliced
Plain, non-fat Greek yogurt

Directions:

Brown the ground turkey, onion, and garlic over medium heat on the stove and drain off the excess liquid.  Stir in the cumin, cilantro, chili powder, paprika, cayenne pepper, and black pepper.  Add the meat mixture to the bottom of a large crockpot.

Stir in the salsa, diced tomatoes, black beans, corn, and jalapeno peppers.

Set the crockpot on low heat and cook for 3 hours, stirring the mixture every 30-60 minutes.

Serve over white rice or wrapped in tortillas with desired toppings.

Note:  We created burrito bowls by filling layering about 1/2-3/4 cup of rice, then the turkey mixture (about 1 cup), followed by the cheese, lettuce, avocado, and a dollop of Greek yogurt on top.  

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Hasta Luego,

Librarian turned Foodie

Chocolate Cupcakes with Dark Chocolate Ganache!

After craving chocolate cupcakes for the past few weeks, I finally decided it was time to satisfy my desire for this delicious creation :-)

Let's get right to the good stuff...

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Chocolate Cupcakes with Dark Chocolate Ganache
Makes 12 Cupcakes


Ingredients:

1/2 cup all-purpose white flour
1/2 cup whole wheat flour
1/8 teaspoon baking soda
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup unsweetened cocoa powder
1 tablespoon instant coffee
2 tablespoons butter, softened
1 cup white sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup milk
Dark chocolate candies (I used Dove Dark Chocolate, Godiva Dark Chocolate Caramel Gems, and Baci Dark Chocolates with Hazelnuts)

Directions:

Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper or foil liners. In a medium size bowl, sift together the flours, baking soda, baking powder, salt, cocoa, and instant coffee. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg, beating well, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.

Dust the candies with flour and insert them into the center of each cupcake, pushing down just slightly so they are halfway covered by the batter.

Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. 

Let cool before glazing with the ganache (see recipe below)...

Dark Chocolate Ganache Recipe

Ingredients:

1/2 cup milk

1/2 cup dark chocolate chips

1/2 cup powdered sugar

Directions:

Combine the milk and chocolate chips in a microwave safe glass bowl.  Microwave on a low setting for about 1 minute.  Stir the mixture until the chocolate has completely melted into the milk, then slowly stir in the  powdered sugar until smooth.  Refrigerate the ganache for about 5 minutes to let it firm up enough so that it won't drip off the cupcakes.  When the cupcakes have cooled, gently smooth the ganache over the top and refrigerate until ready to enjoy :-)

Note:  You can also warm the milk/chocolate mixture in a saucepan on the stove or in a double-boiler.

Here is the beautiful finished product:

Pure chocolatey deliciousness :-)

Cheers to Chocolate!

Librarian turned Foodie

Ratatouille... not just a cute movie :-)

Ever since I saw the animated movie "Ratatouille," I have wanted to try my had at making the dish from which the popular movie got its named.  The name Ratatouille sounds rather complicated, and therefore I was under the impression that this French creation was not to be attempted by amateurs in the kitchen.  Yet, after doing a little research, I found that making Ratatouille is not difficult at all, and, in fact, is quite simple for the average cook to master at home!

A few nights ago, I returned from the grocery store with fresh cherry tomatoes, eggplant, zucchini, green peppers, onions, and garlic... everything I needed to make Ratatouille!

Here is the recipe I made... which is (again) another marrying of a few recipes found online that sounded fabulous:

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Ratatouille


Ingredients:

2 tablespoons olive oil
1 large eggplant, sliced into 3/4 inch disks
2 small zucchini, sliced in half lengthwise
1 cup cherry tomatoes
1 green pepper, sliced thin
1 large onion, sliced thinly
3 cloves garlic, chopped fine
1 teaspoon basil
1 teaspoon oregano
1 tablespoon parsley
1/4 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper
1 teaspoon chopped fresh rosemary
1- 8oz. can Hunt's Tomato Sauce
1/2 cup Parmesan Cheese
1/2 cup Mozzarella Cheese

Directions:

Step 1:  Sprinkle both sides of eggplant, and cut sides of zucchini generously with salt.  Press between two thick layers of paper towel and let drain for at least 30 minutes!

Note: If I've learned anything from my experiences cooking with fresh eggplant and zucchini, it's that it is imperative to remove as much of the moisture from the vegetables prior to the cooking or baking process as possible.  If you do not take this step, you will end up with a soggy mess instead of what you intended to make.   

Step 2:

Heat 2 tablespoons of olive oil in the bottom of a medium size saute pan over medium heat.  When hot, add in the sliced onions, sliced green pepper, and dry spices.  Saute for 5 minutes.  Add in the garlic and the tomato sauce.  Simmer mixture over medium heat for 10 minutes to thicken the sauce a bit.

Step 3:

Rinse the zucchini and eggplant under cold water to remove the salt, then squeeze all of the excess water out of them using paper towels.  Slice the zucchini into 3/4 inch thick chunks, set aside.  Slice each eggplant disk into 4 equal chunks, set aside.  Rinse the cherry tomatoes, set aside.

Step 4:

Spray a large loaf pan with non-stick cooking spray or olive oil.

Begin layering the ingredients, beginning with a thin layer of the onion and pepper mixture on the bottom.  Layer half of the eggplant, half of the zucchini, and all of the cherry tomatoes on top of the onions/peppers.  Sprinkle with grated Parmesan cheese.  Repeat, layering more onion and pepper mixture, then the remaining eggplant and zucchini.  Sprinkle with Parmesan cheese.  Top off with the remaining onion and pepper mixture and sprinkle with more Parmesan cheese.

This picture does not do it justice!

Step 5:

Preheat the oven to 350 degrees.  Cover with foil and bake for 15 minutes.  Then remove the foil cover and bake for another 30 minutes.  Remove the pan from the oven to sprinkle the Mozzarella cheese over the top, then return it to the oven for an additional 10-15 minutes to melt the cheese.

Serve hot or at room temperature.

Vegetable goodness...mmmmm!

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No matter how haphazard the Ratatouille may look in my picture, it tasted amazing!  The vegetables were perfectly cooked, still maintaining a slightly crisp texture.  The mozzarella cheese brought everything together nicely and added some "curb appeal" to all those veggies!  I highly recommend trying this dish next time you have any fresh veggies on hand.  The next time I make Ratatouille, I would love to add some fresh mushrooms and yellow zucchini/squash for an added pop of color!

Alongside the Ratatouille we enjoyed chicken breasts that had been marinated in parsley, sage, rosemary, thyme, and olive oil.  We paired the meal with a lovely Spanish Tempranillo that complimented the flavors very well!

Hehe... double wine glasses! Is that anything like a double-rainbow?! :-o 

Happy Eating!

Librarian turned Foodie

Easter Brunch @ Nicollet Island Inn

Since moving to Minnesota, Jeff and I haven't been able to make it home to celebrate Easter with our families.  Therefore, instead of crafting a homemade Easter feast ourselves, we decided to make it a tradition to splurge on a nice Easter Brunch at a different restaurant each year!

This year, we made a reservation at the Nicollet Island Inn, which boasts having "The best brunch in the city."  We wanted to see for ourselves, and yesterday, we did just that!  The Nicollet Island Inn is a quaint bed and breakfast located on its own little piece of land on the Mississippi River, near Northeast Minneapolis.  It offers a 5-course plated brunch every Sunday with unlimited champagne, coffee, orange juice, or mimosas for $36/person.  Below is the menu showcasing a wide variety of items to choose from:

We were quickly seated in a cozy L-shaped booth that was perfect for two people and offered a nice view of the outdoors through the windows directly in front of us.

We were greeted by our server, Thomas, who brought a basket of assorted pastries (Course 1) and took our drink orders... champagne, of course!

Jeff snagged the pecan pastry before I was able to take this picture... it was the best one in the basket!

The champagne (which is technically sparkling wine), was a bit too sweet for our taste on its own, but it did pair well with the food.  

Jeff and I agreed to choose different dishes for each course so that we could try more items from the menu, which is usually what we do no matter where we eat... just one of the perks of being in a relationship ;-)

Anyway, here is what we ordered for Course #2:

Chef's Eggs Benedict - I adore eggs benedict, and the flavor combination of the ham and leeks was very tasty, but unfortunately, the egg was not cooked to my liking.  Having the white of the egg runny is not my idea of a perfectly poached egg, but I ate it anyway.  

Crème Brûlée French Toast - This was by far the BEST french toast I have EVER tasted!!!  I was disappointed that I didn't order this dish myself, but it was a very large portion and would have been more than I could have handled as a 2nd course (Jeff had no problem :-)  The raspberry syrup combined with the mascarpone and chocolate shavings was divine... I would return just to eat this dish again!

On to Course #3:

 Eggplant Caprese - Oh my goodness!  This dish made me stop, put my fork down, and smile! It was such a deliciously unique take on the classic Eggplant Parmesan... an incredibly crunchy coating surrounded the perfectly cooked eggplant, which served on a bed of spicy arugula and topped with a slice of fresh mozzarella and a deliciously concentrated tomato puree with freshly grated Parmesan on top.  Wonderful :-)

Cold Smoked Salmon Lax - This wasn't anything spectacular, but they did provide Jeff with a generous portion of smoked Salmon, which he enjoyed.  He was a bit jealous of my eggplant in the way that I was jealous of his french toast! 

Course #4:

Corn-Crusted Walleye - This was another outstanding dish in many ways, as the walleye was perfectly flaky with a delicious crunchy corn coating.  The whipped sweet potatoes were excellent.  Nevertheless, the asparagus left much to be desired.  The chef (or line chef) did not trim off the tough, stalky ends of the vegetable, which rendered my knife useless.  This seemed odd for a high-end restaurant, since I believe that, like poaching an egg, blanching/roasting asparagus should be mastered in culinary school!

New York Strip Frites - Although the presentation was nice, this was another disappointing dish for us.  Although New York Strip isn't know to be a great cut of beef, the server recommended it to us, so Jeff decided to go along with the suggestion.  He regretted that decision, as the steak was undercooked (he asked for medium-rare and it looked rather rare in the center), and had very little flavor to speak of.  On the contrary, the side of roasted potatoes, mushrooms, and brussel sprouts was the star of the meal!  These were dressed in a delicious red wine-blue cheese demi glace and were roasted perfectly.  Had they been paired with a better steak or a different protein altogether, this would have been another winner.

Course #5: Last, but not least... Dessert!

Mocha Cake - Jeff and I both wanted chocolate (of course!), so we both ordered the Mocha Cake... a flourless cake with espresso, chocolate ganache, and a scoop of coffee ice cream.  Yum!  We were so full, that neither of us finished the cake, but definitely wanted to eat every crumb!  Loved it!

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All in all, the Nicollet Island Inn provided a very enjoyable brunch experience with impeccable service throughout the meal.  Unfortunately, the under-cooked eggs benedict, flavorless steak, and tough asparagus had a great impact on our overall opinion of the quality of the food.  Was it worth $36.00 per person?  Probably not.  Then again, I would consider Jeff and I to be pretty harsh critics when it comes to evaluating any food we eat, whether it is prepared at home, or ordered from a restaurant menu.  

Overall, I think the Nicollet Island Inn is worth visiting at least once.  If you love it, by all means go back!  We, however, will be looking forward to a new experience come next Easter Sunday :-)  

On second thought...I just might have to convince Jeff to go back for an order of that french toast ;-)

Happy Eating!

Librarian turned Foodie

Maple Roasted Salmon

I feel like I'm on a roll blogging twice in two days!  The truth is that I am the lucky recipient of both the Cooking Light and Taste of Home monthly magazine subscriptions.  I usually end up reading them right before falling asleep... which is my favorite time to read because I tend to be less distracted at that time.  Once in a while I come across a recipe or two that I actually have all the ingredients to make... jackpot!

This Maple Roasted Salmon recipe is one that I became really excited about a few nights ago while reading Cooking Light.  I had purchased a beautiful Salmon filet at the grocery store with the intention of making it for our meatless Good Friday supper.  I am always on the lookout for new ways to prepare the fish that we eat most often.  The simple olive oil/butter sauce with salt, pepper, and lemon can get old quickly.  So, when I found the Maple Roasted Salmon recipe, I was thrilled!

I played around with a few of the ingredients in this recipe, and since it turned out fabulous, I have no qualms about sharing it with you.  If you are already a Salmon lover, you won't be disappointed.  I found the flavor combinations to be a wonderful change of pace for us.


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Maple Roasted Salmon


Ingredients:

1/2 teaspoon sea salt
1 teaspoon freshly ground black pepper
2 Tablespoons brown sugar
1 Tablespoon 100% pure maple syrup
1 Tablespoon Dijon mustard
1 Tablespoon fresh dill, or 1 teaspoon dried
2 Tablespoons Olive Oil, divided
2 (6 oz.) Salmon filets

Directions:

Preheat the oven to 400 degrees.

In a small bowl, combine the salt, pepper, and brown sugar.  Rub this mixture onto your Salmon filets and let marinate in the refrigerator for 30 minutes.

In another small bowl, combine the maple syrup, mustard, and dill.  Set aside.

Coat a glass baking dish with 1 tablespoon of the olive oil.  After the Salmon has marinated for 30 minutes, drizzles the filets with the remaining tablespoon of olive oil and place in the bottom of the baking dish.

Bake uncovered in the preheated 400 degree oven for 12 minutes.

After you have removed the fish from the oven and plated it, drizzle each filet with the maple-mustard-dill sauce before serving.

Note:  We served the Salmon with oven roasted asparagus and brown rice.

The fish was a perfect blend of sweet and savory.  The tang from the mustard and the spice from the pepper cut through the richness of the Salmon perfectly!

With our meal, we served this Talbott Logan 2009 Chardonnay.  It had a pronounced oak and buttery aroma that was rounded out nicely by the citrus flavors on the palate.  It paired wonderfully with the food!

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If you do not eat fish, do not like Salmon, or don't drink Chardonnay, here are some alternative ideas for this recipe:

1) For those who don't eat fish at all, I could see this recipe working well with a pork dish... pork chops, pork tenderloin, etc.

2) For all of you who do not enjoy Salmon, I would probably suggest using this recipe with Swordfish, which is meaty enough to stand up to the flavors.  You could also try it with a fish that has a strong fishy flavor, in which case the marinade and the sauce might mellow out the flavor of the fish very nicely.

3) Not everyone enjoys Chardonnay.  Jeff and I love the oaky/buttery Chards, but if you don't, you could always find one that has more crisp acidity and fruity flavors, although the oak and butter of the Talbott Chardonnay complimented the flavor of the Salmon very well.  I would also consider pairing a Pinot Noir with this meal.  Pinot Noir is probably the only red grape varietal that I would attempt to pair with a fish dish such as this one.


Enjoy!

Librarian turned Foodie

Easter Quiche

Happy Easter Weekend!

For some reason, Easter always makes me think of one thing... Quiche!  Growing up, I remember my family always having a quiche on the table as a main dish for Easter Brunch.  There are many reasons why I LOVE this food, but the top reason I adore quiche is because it is very easy to make, and you can tailor the ingredients to your personal tastes!  I also find that it is an amazing way to use up the eggs, milk, and shredded cheeses that may have been in the fridge for a bit too long.

I happen to enjoy eggs cooked in almost every way imaginable, but even if you dislike the traditional fried, over-easy, or scrambled egg, you just might discover that you actually LIKE quiche.  Think of it as a savory custard pie that can have as much flavor, or as little, as you like.  Personally, I find that the more ingredients I put into my quiche, the better it tastes... but that's just my opinion.

I have made several different quiche recipes over the years: some with meat, some without; some with crust, some without.  I tend to prefer the crustless, meatless quiches, especially if I am planning to eat them for breakfast.  Otherwise, by adding in some turkey, ham, or sausage, this could easily become a very delicious dinner option on a busy night.

The beauty of quiche is that it is one of those fabulous one-dish-meals that doesn't take more than 10 minutes to put together and pop in the oven, and requires very little clean-up afterwards.

So, without further ado, here is the recipe I made this morning. Since it is Good Friday, this quiche had to be sans meat, but feel free to add in whatever you have a hankering for :-)

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Marvelous (Low-Carb) Veggie Cheese Quiche


Ingredients:

1/2 cup chopped onion
5 eggs, beaten
1 1/4 cups milk
1 cup shredded cheese (any kind - I prefer sharp cheddar or feta cheese)
2 cloves garlic, minced
1 Tablespoon fresh rosemary, finely chopped
1/8 teaspoon freshly ground black pepper

1 package frozen chopped spinach, thawed and drained
1 small can sliced mushrooms, drained OR 1 cup fresh sliced mushrooms



Directions:

Preheat the oven to 425 degrees.

Spray the bottom and sides of a pie plate with non-stick cooking spray. Place the onion evenly in the bottom of the pie plate.

In a large bowl, mix together the eggs, milk, cheese, garlic, rosemary, and pepper.  Add in the spinach and mushrooms and stir until combined.  Pour the mixture into the pie plate and sprinkle the top with grated Parmesan cheese.

Bake the quiche at 425 degrees for 15 minutes, then lower the oven's temperature to 300 degrees and continue to bake for an additional 30 minutes.

Remove from oven and let cool for at least 10 minutes before slicing.  Serve in wedges.

Fresh out of the oven... YUM!

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Don't like spinach?  Eliminate it or try some broccoli instead... just be sure to cook it most of the way before adding it to your egg mixture, otherwise it will be too raw.

Enjoy!

Librarian turned Foodie

Home Sweet Home!

When Jeff and I travel back to Michigan, which is where both of us were born and raised, we always look forward to the wonderful meals that await us. Whether prepared at home by our moms, or ordered from a restaurant menu, they are always a great change of pace from what I/we make at home on a regular basis.  By the end of every trip, we usually feel as though we have gained a pound or two, but it is always worth it!

Since my actual birthday happened to be during the time we were in Michigan, I was able to celebrate with Jeff's family, as well as my own family, which is a rare occurrence since I moved to Minnesota almost 3 years ago.

Here are the culinary treats we were able to enjoy back home...

Friday, March 30th 


On Friday night, Jeff's parents took us out to the Huron River Hunting and Fishing Club (http://huronriverclub.com/) for dinner to celebrate my birthday, as well as the life of Jeff's 97-year-old grandmother who passed away the week prior.  Jeff and I have eaten at the Club a few times since his parents became members, and the food has always been delicious!  So, we were excited to go to the Club again and try something new.

Now that Jeff and I have become quite interested in wine, and plan to visit Napa and Sonoma for our honeymoon in June, special dinners never feel complete without a bottle of wine to share, (or in this case, three bottles for the family to share), and pair with the food we are eating.

Here are the wines we chose from the menu:

A light and delicious Pinot Noir.

An amazing Shiraz with a dry finish.

Another good St. Hallett Shiraz in a lower price point.

As for food, I ordered a Cedar Plank Whitefish, and Jeff ordered a Veal dish:

Cedar Plank Whitefish: The flavor imparted by the cedar plank made the whitefish remarkably tasty!  Served alongside was jasmine rice and crisp green beans.  This paired very well with the Flowers Pinot Noir.

Veal topped with crab meat, served with a side of linguine and asparagus.  This lent itself well to the more expensive Shiraz, which had the body to stand up to this rich dish.

Dinner with Jeff's family typically ends with an after-dinner drink of some sort.  Since it was my birthday, the Club offered us complimentary (mini) Hummers... a very tasty ending to our meal!

The perfect mix of alcohol and ice cream makes this drink a winner in my book!

Saturday, March 31st

I can't remember the last time my mom was able to bake me one of her famous homemade cakes for my birthday.  Since I was home for my birthday, I consider this birthday an especially lucky and memorable one!

Aside from making an AMAZING homemade birthday dinner of Chicken Piccata with a side of Penne with Pesto and a fresh salad, my mom made the most fabulous Carrot Cake you have ever tasted!  It had just the right amount of sweetness in the cake and the frosting, and was also very light... just how I like it :-)  

Yes, I was able to blow out all 28 candles successfully on the first try!  We'll see how I do when I get to 30 :-o

My sweet grandmother is in the background of the above picture.  I loved being able to celebrate my birthday with my parents and grandparents again like old times.  

Mmmmm... Cake!  Are you drooling yet?!  

I WILL be asking my mother for this recipe so that I can share it with all of you.  Being that I don't do much baking, I doubt I will ever execute this cake like she does.  There's just something about the way my mom is able to bake cakes and pies that is one-of-a-kind and unmatched by anyone else I know.  I always look forward to going home just to enjoy her homemade baked goods.  Yummy!

Until the next great meal,

Librarian turned Foodie