FLORENTINE POTATO GRATIN

Oh my goodness! This is one of my very favorite dishes! I love the rich, gooey, creaminess of the gratin combined with the earthiness of the spinach.

I wanted to make a special dinner to celebrate my Uncles birthday - and came up with a menu that reflected how fabulous we think he is - a beautiful beef tenderloin with a roquefort mushroom sauce and these incredible florentine potatoes, followed by a vanilla cake with strawberry cream cheese frosting.

While I cooked, the kids set the table, and recruited our honored guest to put a blanket on his back, call himself Sprinkles and gallop around the front yard as our family pony. An all around wonderful evening!

FLORENTINE POTATO GRATIN

4 to 5 potatoes
6 cups water
1 tablespoon salt
1 (12 ounce) package frozen chopped spinach, thawed
3/4 teaspoon white pepper
8 bacon slices, cooked and chopped
6 to 8 ounces of cream cheese, softened
3/4 cup sour cream
1 1/2 cups shredded sharp cheddar cheese

Bring potatoes, water and salt to a boil in a large saucepan over medium high heat, reduce heat and simmer 8 minutes or until potatoes are tender. Drain and set aside.
Drain spinach well, pressing between paper towels.
Spread half of potatoes in a lightly greased baking dish, sprinkle evenly with half of pepper. Spread spinach over potatoes, sprinkle with bacon. Top with remaining potatoes and remaining pepper.
Stir together cream cheese and sour cream. Dollop cream cheese mixture evenly over potatoes, sprinkle with shredded cheese.
Bake at 400F for 25 to 30 minutes or until golden and bubbly.
Enjoy!

Recipe adapted from Southern Living, October 2006
www.southernliving.com › Food › Recipes

CHOCOLATE WAFFLE COOKIES and MAYONNAISE CHOCOLATE CAKE

I love that both of these recipes involve chocolate with a twist!
My daughter had a play date with a friend, one day after school, and I wanted to prepare and serve them snacks as sweet as they were. The kids and I both loved the unique cooking method of the chocolate waffle cookies, and the intriguing addition of mayonnaise to the chocolate cake! It was such a novelty to have a cookie out of the waffle iron, and a condiment in a chocolate cake - a fun take on treasured chocolate treats. I also appreciated that they were easy to prepare with minimal mess to clean up.

CHOCOLATE WAFFLE COOKIES

1/3 cup shortening

1 (1 ounce) square chocolate

1 egg, beaten

1/2 cup sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

3/4 cup flour

1/2 teaspoon baking powder

1/4 teaspoon salt

Melt shortening and chocolate in a saucepan over low heat, stirring constantly. Let cool.

Combine egg, sugar, milk and vanilla in a mixing bowl, and stir well.

Add chocolate mixture, and stir well. Combine flour, baking powder and salt. Add to chocolate mixture.

Preheat waffle iron to medium heat. Drop dough by tablespoons 2 inches apart onto the iron, close and bake 2 to 4 minutes or until done. Remove to wire rack and let cool completely.

Enjoy!

Recipe adapted from The Morning News, May 2005

MAYONNAISE CHOCOLATE CAKE

1/4 cup cocoa
1 cup hot water
1 tablespoon vanilla essence
2 cups flour
2 teaspoons baking soda
1 cup sugar
3/4 cup mayonnaise

Mix the cocoa, hot water and vanilla essence together in a bowl, cool.
Sift the flour, baking soda and sugar into a bowl and make a well in the centre.
Blend the mayonnaise with the cocoa ingredients and then pour into the well. Mix together gently with a spoon. Pour into a well greased cake tin.
Bake at 350F for 25 to 30 minutes or until the cake is cooked when tested. Cool in the tin for 10 minutes before turning out onto a cake rack.
Ice with your favorite icing, or a rich chocolate glaze or simply dust with icing sugar to serve.

RICH CHOCOLATE GLAZE

Melt 125g chocolate with 1/2 cup cream in the microwave together. Stir to combine, cool a little and then pour over the cake and smooth out.

Recipe adapted from Food in a Minute with Allyson Gofton
www.foodinaminute.co.nz/

BUTTER

My son asked one Saturday afternoon, if we could make butter. I'm always up for a food challenge, and interested to try new things, so I looked up a recipe online. 

This was my pick of the butter recipes - I loved the descriptions, and great ideas. One of the best tips (although my son didn't want to try it this time) was to add a tablespoon of honey part way through the mixing process, which would add a hint of sweetness.

The butter was very fresh tasting, and although I am sure it would have a long shelf life, it didn't last the hour at our house!

BUTTER

16 ounces of heavy cream
1/2 teaspoon salt

In a stand mixer bowl, combine cream and salt. Mix on high for around 3 minutes (it will look like whipped cream, then will turn yellow and resemble crumbly scrambled eggs).
After this step, keep beating for a few more seconds, you will see a liquid separate from the solids, which is buttermilk. Stop mixing.
Move the butter and bowl to the sink. Fill the bowl with cold water. Squeeze the butter into a ball until you see the water run clear. This means it is free of all buttermilk.
Place your butter on parchment paper, or on a small dish.
Enjoy!

Recipe adapted from 5280 The Denver Magazine
www.5280.com/blogs/.../how-make-butter-home-less-five-minutes

ROASTED PUMPKIN PANZANELLA WITH CHILI CROUTONS and TUSCAN PANZANELLA

I have long been a fan of Panzanella salads - the crusty bread gently softened with olive oil and vinegars, and combined with crispy vegetables - a wonderful combination.
I loved the Tuscan Panzanella the very first time I made it, and I have loved it every time since.
I was so excited when I found this recipe that included pumpkin - the addition of one of my very favorite foods to a favorite salad, was irresistible - and so perfect for this time of year.

ROASTED PUMPKIN PANZANELLA WITH CHILI CROUTONS

1/4 cup butter
3 cups day old bread, cut into 1 inch cubes
1/2 teaspoon red chili powder (I didn't have this on hand, so I used chile powder)
salt
1 small red onion, thinly sliced
1/4 cup sherry vinegar
4 cups of pumpkin of your choice (sugar, crown), peeled, seeded and cut in 1 inch chunks
1/2 cup olive oil, divided use
salad greens
4 plum tomatoes, cored and chopped
1/2 cup crumbled goat cheese
salt and pepper

MAKE CROUTONS
Heat oven to 400F.
In a skillet, melt butter over medium heat and cook until it foams. Immediately add bread and chili powder and toss well to coat. Transfer to baking sheet and sprinkle with salt. Bake croutons until crisp and lightly brown, about 8 to 10 minutes, stirring once. Set aside and cool.
MAKE SALAD
Increase oven to 450F.
Placed sliced onions and vinegar in a bowl, add a pinch of salt and set aside.
In a large roasting pan, toss pumpkin with 1/4 cup olive oil and season with salt and pepper. Spread pumpkin in a single layer and bake until pumpkin is tender, about 25 minutes.
MAKE DRESSING
Whisk 1/4 cup oil into bowl of vinegar and onions. Season to taste with salt and pepper.
ASSEMBLE COMPONENTS
In a large bowl, combine roasted pumpkin, and croutons. Add dressing, salad greens and tomatoes and toss to coat. Season to taste with salt and pepper. Sprinkle the goat cheese on top.
Enjoy!

Recipe adapted from The Wall Street Journal, November 2011
www.wallstreetjournal.com/

TUSCAN PANZANELLA

4 plum tomatoes
12 yellow cherry tomatoes
2 garlic cloves, sliced into slivers
4 thick slices chewy, day old bread, cut into cubes
1 small cucumber, seeded and diced
1 tablespoon chopped fresh parsley
1/4 cup olive oil
2 tablespoons white wine vinegar
1 tablespoon white balsamic vinegar
handful basil leaves, coarsely chopped
1/4 cup capers, drained
salt and freshly ground black pepper to taste

Heat oven to 350F.
Quarter the plum tomatoes. Make a small cut in the top of the cherry tomatoes and push a sliver of garlic into them, then arrange tomatoes, and bread pieces on a baking sheet. Bake for 20 to 25 minutes.
Put cucumber and  parsley into a salad bowl, add the tomatoes and bread, sprinkle with olive oil and vinegars and season to taste with salt and pepper, toss well. Set aside for 20 minutes to let the flavors develop. Just before serving add basil leaves and capers.
Enjoy!

Recipe adapted from The Morning News, July 2002

GORGONZOLA WALNUT POTATOES and ROASTED RED PEPPER SAUCE

Here in Fayetteville, Arkansas we recently hosted the annual Bikes, Blues and BBQ event. Statistics show, it's the second biggest bike rally in America and the largest benefitting local charities! I must admit, its not really my thing, but it does bring a lot of energy, fun, fundraising opportunities, enormous smoked turkey legs and noise to our town - and I do feel a sense of pride that all of these people experience, even for just a short time, this incredible place I call home.
Because we didn't have a bike or the blues, we made our own barbecue. My husband smoked chicken, and I made gorgonzola walnut potatoes and a roasted red pepper sauce to accompany our delectable main dish.

GORGONZOLA WALNUT POTATOES

Quarter 1 1/2 pounds of small potatoes, boil in salted water 20 minutes, or until tender.
Drain potatoes and coarsely mash with 1/2 cup half and half, 1/4 cup butter, salt and pepper to taste. Gently mix in 2/3 cup gorgonzola cheese or other blue cheese of your choice, and 1/4 cup chopped fresh parsley. Sprinkle with 1/2 cup chopped toasted walnuts.
Enjoy!

Recipe adapted from Southern Living, March 2010
www.southernliving.com › Food › Recipes

ROASTED RED PEPPER SAUCE

1 cup roasted red bell peppers
1/4 cup finely chopped gherkins or cornichons
2 tablespoons capers, chopped
2 teaspoons finely chopped tarragon
1/2 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/2 cup mayonnaise
salt and freshly ground pepper

Pat the roasted peppers dry and finely chop. Transfer to a medium bowl and stir in the gherkin, capers, tarragon, lemon zest and juice and mayonnaise. Season to taste with salt and pepper and serve.
Enjoy!

Recipe adapted from Food & Wine, June 2008
www.foodandwine.com/monthly/june-2008

BOURBON PEACH COCKTAIL and APPLE SAFFRON GIMLET

It has been fun to mix up different cocktails at happy hour for my Uncle, who is visiting from New Zealand. Here are a couple of the recent libations we have enjoyed. With the warmth of the bourbon and the addition of the apple cider, they are both great for fall!! Perfect for a quiet night at home, or to share with friends!!

BOURBON PEACH COCKTAIL

4 tablespoons bourbon
juice of 1 lemon
1 1/2 tablespoons agave nectar
1 tablespoon peach schnapps
2 tablespoons club soda
3 to 4 dashes of bitters

Combine first 4 ingredients in a cocktail shaker, fill with ice. Cover with lid and shake vigorously until thoroughly chilled (about 30 seconds). Strain bourbon mixture into a glass filled with ice, top with club soda and bitters.
Enjoy!

Recipe adapted from Southern Living, July 2012
www.southernliving.com › Food › Recipes

APPLE SAFFRON GIMLET

2 limes, cut into eighths

2 tablespoons sugar

4 threads saffron

1 cup vodka

apple cider

In a pitcher, muddle the limes, sugar and saffron. Stir in the vodka. Cover and let sit for 2 hours.

Fill 2 glasses with ice and strain in the mixture, top with apple cider.

Enjoy!

Recipe adapted from Every Day with Rachael Ray, April 2011

www.rachaelraymag.com › Recipes

CHEWY BROWNIES

I first made these for a Cub Scout committee meeting my husband was hosting at our house, and then for my Uncle, who was visiting from New Zealand. These are some of the richest, most delicious brownies I have ever tasted - they are moist and fudgy and perfect! They were loved by adults and children alike, and I believe the recipe for these Chewy Brownies has been one of my most requested ever.

CHEWY BROWNIES

1 cup (2 sticks) butter
6 tablespoons baking cocoa
2 cups sugar
2 eggs, beaten
1 cup all-purpose flour
1 teaspoon vanilla extract
1 cup of chopped nuts (optional) (I added chocolate chips instead of nuts)

Combine the butter and baking cocoa in the top of a double boiler over simmering water (I put them in a pot, over low heat). Cook until the butter is melted, stirring frequently. Remove the mixture to a bowl (I left the butter mixture in the pot, and mixed in the rest of the ingredients). Stir in the sugar and eggs quickly. Fold in the flour, vanilla and nuts (or chocolate chips if using).
Pour into a buttered 8x8-inch or 9x9-inch baking pan. Bake at 300 degrees for 45 to 50 minutes; do not over bake. Remove to a wire rack and let cool for 1 hour. Cut into squares.
Makes 12 servings
Enjoy!

Recipe adapted from Add Another Place Setting
Add Another Place Setting - Junior League of Northwest Arkansas www.juniorleaguenwa.org/?nd=store_detail&product_id...