LEAFY GREENS, APPLES AND ALMONDS WITH TARRAGON DRESSING and BACON WRAPPED PORK TENDERLOIN WITH CARAMELIZED LEEKS AND ROASTED VEGETABLES and CRANBERRY ORANGE BARS

A friend was not feeling well through the first part of December - no time is a good time to be sick, but it seems that the holidays are a particularly cruel time to be confined to the bed.
Although I wanted to snap my fingers (or even drive over and actually do it myself) and have her tree put up, presents bought and wrapped and all Christmas baking done, the only offer she would accept was to allow me to cook her and her family dinner.
Along with the salad, pork tenderloin and cranberry orange bars, I also included a cheese and relish appetizer and a bottle of wine for her and her husband for when she was feeling better.
I have made all of these dishes since, and they have been enjoyed immensely every time. Each course comes together quickly and is elegant and tasty - perfect for any occasion.

LEAFY GREENS, APPLES AND ALMONDS WITH TARRAGON DRESSING

4 cups torn romaine and red leaf lettuce, or leafy greens of your choice
2 apples, cored and diced
1/3 cup coarsely chopped smoke flavored almonds
Tarragon Dressing (recipe follows)

In a large bowl, combine greens and apples. Toss lightly, sprinkle with almonds.
Prepare tarragon dressing. Serve salad at once, passing dressing separately at the table.

TARRAGON DRESSING

1 tablespoon white wine vinegar
2 teaspoons dijon mustard
1/2 teaspoon dried tarragon
salt and freshly ground black pepper to taste
1 shallot, peeled and finely chopped
1/3 cup olive oil
juice of half a lemon

In a medium bowl, mix vinegar, mustard, tarragon, salt and pepper, and shallot. Using a whisk, slowly and gradually beat in oil until dressing thickens. Add lemon juice.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, January 2008

BACON WRAPPED PORK TENDERLOIN WITH CARAMELIZED LEEKS AND ROASTED VEGETABLES

1/2 pound potatoes, scrubbed and cut into chunks
1 cup carrots, sliced
2 generous handfuls brussels sprouts, trimmed
3 cloves garlic, minced, divided use
2 tablespoons olive oil
salt and ground black pepper
4 leeks. trimmed
1 tablespoon butter
1/2 cup beer
5 slices thick cut bacon
1 pork tenderloin (about 1 pound)

Heat oven to 350F.
In a baking dish, combine potatoes, carrots, brussels sprouts and about 1 clove of the minced garlic. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast 30 to 45 minutes or until vegetables are tender.
Meanwhile, cut each leek into half lengthwise, then cut into thin half circles. Place sliced leeks in a bowl of cold water and let stand for 5 minutes, to allow any dirt or grit to sink to the bottom of the bowl.
Heat butter in a small skillet until foamy. Using a slotted spoon, remove leeks from water, squeezing out excess water. Add leeks to butter and cook, stirring occasionally, until they begin to soften, about 5 minutes, Stir in remaining garlic and cook 5 minutes more. Stir in beer, increase heat to medium-high and simmer 5 minutes. Season with ground black pepper, set aside.
Wrap pork tenderloin in bacon (it may take more than the recipe states to cover your tenderloin). Spoon leek mixture into a small roasting dish. Arrange bacon wrapped tenderloin over leek mixture and roast until internal temperature reaches at least 145 degrees, about 30 minutes. Let rest 5 minutes before slicing. Serve pork with roasted vegetables.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, July 2012
www.arkansas.com/dining/recipes/

CRANBERRY ORANGE BARS

8 tablespoons unsalted butter, cut into pieces
1 tablespoon grated orange peel
1/2 cup dried cranberries
1/2 cup powdered sugar
1 cup flour

Heat oven to 350F.
In a medium saucepan over medium heat, melt the butter. Remove the pan from the heat and stir in the orange peel, cranberries and powdered sugar. Then stir in the flour to make a stiff dough. Spread and pat the dough into an ungreased 8-inch baking pan. Bake until the bars are golden and firm at the edges, about 20 minutes. Cool the pan on a rack for 2 minutes, then use a sharp knife to cut into 16 squares. Let the bars cool in the pan for at least 10 minutes before removing them with a small spatula.
Enjoy!

Recipe adapted from The Northwest Arkansas Times, December 1999

CHALLAH FRENCH TOAST

One of the the very best Christmas gifts we received this year was a loaf of Challah bread, with a recipe attached.
I was able to rise out of the flurry of wrapping paper and ribbon for long enough to make this incredible Challah French Toast for my family one morning.
The subtle eggy sweetness of the bread really enhanced this dish, and made for an absolutely delicious breakfast. My children could not get enough of it, in fact my youngest son proclaimed it was something he wanted to eat every day, and although I don't usually care for French Toast - this was truly the best I have ever tried!! I also could eat it every day!!

CHALLAH FRENCH TOAST

1 egg
2 tablespoons unsalted butter, melted
3/4 cup milk
2 teaspoons vanilla
2 tablespoons sugar
1/3 cup flour
1/4 teaspoon salt
use 3/4 inch thick, day old bread

Heat skillet.
Beat egg, whisk in butter then milk and vanilla and finally sugar, salt and flour. Whisk until well blended.
Soak bread 30 seconds per side. Let the excess drip off.
Swirl 1 tablespoon of butter in the skillet, cook bread for 1 minute and 45 seconds on first side and 1 minute on the other side.
Enjoy!

VANILLA BUTTERCAKE WITH BUTTER CREAM FROSTING

My daughters riding instructor is undergoing treatment for cancer - an incredibly strong and brave lady - she has barely missed a day.
I had taken food out to the lessons a few times, and when I most recently asked her what she was craving, she mentioned vanilla cake with vanilla butter cream frosting - so I searched through my recipes and baked up a batch of cupcakes. Although I found the cake to be a little on the dry side, the frosting was perfectly luscious - thick and rich and creamy.

VANILLA BUTTERCAKE

6 tablespoons butter, softened
1/2 teaspoon vanilla extract
1/2 cup sugar
2 eggs
1 cup self rising flour
3 tablespoons milk

Heat oven to 350F.
Line a 12 hole muffin pan with paper baking cups.
Beat butter, vanilla, sugar, eggs, flour and milk in small bowl with an electric mixer on low speed until ingredients are just combined. Increase speed to medium, beat until mixture is changed to a paler color.
Divide mixture among baking cups, smooth surface.
Bake cakes for about 15 to 20 minutes. Turn cakes onto a wire rack to cool.
Make butter cream frosting, spread frosting over cakes.

BUTTER CREAM FROSTING

1 stick butter, softened
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
3 tablespoons milk

Beat butter in a small bowl with electric mixer until light and fluffy, beat in vanilla and powdered sugar and milk.
Enjoy!

Recipe adapted from Cupcakes, Pamela Clark, 2007

SAUSAGE MINESTRONE and SMASHED PUMPKIN SOUP WITH MASCARPONE and CHICKPEA AND ROSEMARY SOUP and TOMATO WHITE BEAN SOUP WITH PESTO and CREAMY CAULIFLOWER CHOWDER WITH SWISS CHEESE

There was a light flurry of snow outside my window this morning, and I was very excited - I love the feeling of warmth and coziness it brings (when I am able to be inside) and the sense of anticipation that our everyday world may soon be covered in a crisp, clean, very cold, white blanket.
The cold weather also turns my thoughts toward one of my cherished comfort foods - soup.
This is often a dish I will make on a Monday night - after a weekend full of rich food and excessive cooking, I love the simplicity of one pan cooking - all of the ingredients thrown in together and allowed to merge and blend into one delicious, flavorful bowl.

SAUSAGE MINESTRONE

8 mild Italian sausages, casings removed
1 teaspoon olive oil
2 onions, chopped
2 carrots, chopped
2 stalks of celery, chopped
4 to 6 cloves of garlic, minced
2 teaspoons dried oregano
1 1/2 teaspoons salt
2 cans red kidney beans, drained and rinsed
1 can (28 ounces) petite diced tomatoes
2 tablespoons tomato paste
1/2 teaspoon freshly ground black pepper
1 bay leaf
2 zucchini, chopped
1/4 cup chopped fresh parsley
half of a cauliflower, chopped
1 cup small pasta, such as macaroni
grated parmesan cheese

In a skillet, heat olive oil over medium heat. Add sausages and break up, fry until browned, stirring occasionally, about 10 minutes. Transfer to slow cooker.
Drain fat from skillet. Fry onions, carrots, celery, garlic, oregano and salt, stirring until onions are softened, about 7 minutes. Scrape into slow cooker.
Add beans, 5 cups of water, tomatoes, tomato paste, pepper and bay leaf to slow cooker. Stir gently, cover and cook on low for 8 hours or until vegetables are tender. Discard bay leaf.
Add zucchini and parsley. Cover and cook on high for 20 minutes, or until zucchini is tender.
Meanwhile, in a saucepan of boiling salted water, cook cauliflower and pasta for 6 to 8 minutes or until cauliflower is tender and pasta is tender but firm. Drain and add to slow cooker.
Serve with cheese.
Enjoy!

Recipe adapted from Canadian Living
www.canadianliving.com/food/sausage_minestrone.php - Canada

SMASHED PUMPKIN SOUP WITH MASCARPONE

2 tablespoons olive oil
3 cloves garlic, peeled and smashed
1 teaspoon fennel seeds, coarsely ground
2 pounds pumpkin or butternut squash, peeled, seeded and cut into 3/4 inch cubes
3 potatoes, peeled and cut into 3/4 inch cubes
1 3/4 cups chicken stock
1/2 cup grated parmesan cheese
2/3 cup mascarpone cheese

In a medium pot set over low heat, heat the olive oil with the garlic and fennel seeds. Stir often, until seeds are fragrant about 5 minutes.
Turn the heat to medium-high and stir in squash and potatoes. Add enough chicken stock to just cover the vegetables and bring to a boil. Lower the heat and simmer for 35 to 40 minutes, stirring occasionally and checking that the vegetables are just submerged.
Once vegetables are tender, remove pot from the heat and mash with a potato masher. The soup should be thick and creamy.
Ladle soup into bowls, garnish with shaved parmesan and a dollop of mascarpone cheese.
Enjoy!

Recipe adapted from The Wall Street Journal, January 2011
online.wsj.com/.../SB1000142405274870339660457608818297639...

CHICKPEA AND ROSEMARY SOUP

3 tablespoons olive oil, plus additional for drizzling
8 cloves garlic, minced
1 tablespoon fresh rosemary leaves, finely chopped
1/2 teaspoon crushed red pepper flakes
1 can chickpeas, rinsed and drained
1 cup chicken broth
juice of 1 lemon
salt

In a large saucepan, heat oil over medium heat. Add garlic, rosemary and red pepper flakes. Cook, stirring constantly, until garlic starts to brown, about 1 minute. Add chickpeas and cook 2 minutes, stirring constantly. Add broth and bring to a boil. Reduce heat and simmer 30 minutes, let cool slightly.
Blend with an immersion blender until just smooth. Stir lemon juice and salt into soup to taste. Drizzle with olive oil and serve.
Enjoy!

Recipe adapted from O Magazine, September 2005
www.oprah.com/food/Chickpea-and-Rosemary-Soup

TOMATO WHITE BEAN SOUP WITH PESTO

4 tablespoons olive oil, divided
1 onion, chopped
4 celery stalks, chopped
2 carrots, chopped
3 to 4 cloves of garlic, chopped
1/2 cup white wine
1 cup chicken stock (add more if you like a thinner style soup)
1 can of cannellini beans, rinsed and drained
1 can (14 ounces) diced tomatoes
2 bay leaves
1/2 teaspoon salt, divided
2 packed cups fresh basil
1/4 cup walnuts
1/4 teaspoon freshly ground black pepper

In a large pot, heat 2 tablespoons of oil over medium heat. Cook onion, stirring occasionally, until golden, 3 to 5 minutes. Add celery, carrots and garlic, cook, stirring until vegetables soften, 3 to 5 minutes.
Add wine, stir to scrape brown bits of bottom of pot. Add stock, beans, tomatoes, bay leaves and 1/4 teaspoon salt. Bring soup to a boil, reduce heat, cover and simmer stirring occasionally, until carrots are very soft, 15 to 20 minutes.
In a blender, puree basil, walnuts, black pepper, remaining 1/4 teaspoon salt, 2 tablespoons of water and remaining 2 tablespoons of oil.
Remove bay leaves from soup, discard. Use an immersion blender to puree soup.
Divide soup among 4 bowls, dollop each with 1/4 of the pesto, and swirl in.
Enjoy!

CREAMY CAULIFLOWER CHOWDER WITH SWISS CHEESE

1/2 stick butter
1/2 large onion, diced
1 cup celery, chopped
1 1/2 carrots, diced
1 1/2 cups water
1 cup chicken or vegetable broth
1 cup half and half
1 teaspoon ground white pepper
1 teaspoon curry powder
10 ounces swiss cheese, cut into cubes
2 tablespoons cornstarch
1 pound of cauliflower florets

Melt the butter over medium-high heat in a large stockpot.
Add the onion, celery and carrots, and sauté until the vegetables are tender, about 5 minutes. Reduce heat to medium-low. Add 1 cup water, broth and half and half.
Heat to a simmer, but do not boil.
Add the pepper, curry powder and cheese and heat, stirring frequently, until the cheese melts.
Dissolve the cornstarch in the remaining water. Add to the soup and increase heat to medium. Stir and cook for 2 minutes, or until thickened.
Add the cauliflower, and reduce heat to simmer. Cover and cook for 30 minutes, or until cauliflower is tender.
Enjoy!

Recipe adapted from The Morning News, May 2004

INSALATA RUSTICA

This is a wonderful cool weather salad, with a yummy and interesting assortment of ingredients and flavors that come together perfectly. I was especially intrigued by the roasting of the grapes, and was excited to try the recipe.

I first made this for my Uncle, when he was visiting in the Fall, and we were able to sit outside and enjoy the beautiful weather and each others company. It's too cold to dine Al Fresco in Fayetteville in January, but thankfully I have the warmth of wonderful memories and the mantle of good food to keep me warm.

INSALATA RUSTICA

1/4 cup olive oil plus 2 tablespoons, divided

3 tablespoons fresh lemon juice

4 ounces proscuitto, chopped

1 1/2 cups seedless grapes

1/2 cup cherries, pitted

salad greens

2 pears, cored and chopped

balsamic glaze or aged balsamic vinegar

1/2 cup pine nuts, toasted

4 ounces parmesan cheese, sliced

Heat oven to 350F.

Whisk 1/4 cup oil and lemon juice in a bowl. Season dressing with salt and pepper. 

Heat 1 tablespoon oil in a large skillet over medium heat. Add proscuitto and sauté until crisp. Transfer to paper towels to drain.

Toss grapes with 1 tablespoon of oil, place on baking sheet, roast until grapes begin to shrivel, about 15 minutes. Cool grapes on the baking sheet.

Mix greens, pears, dressing, proscuitto, grapes and cherries in large bowl. Season with salt and pepper. Divide among plates, drizzle with vinegar, sprinkle with pine nuts and garnish with cheese.

Enjoy!

Recipe adapted from Bon Appetit, November 2008

www.bonappetit.com/

MORTADELLA AND EGG SANDWICH

Oh my goodness - this sandwich is absolutely heavenly!! I had never heard of mortadella until I read about it in the newspaper - and then came across it in a local supermarket!! I bought a packet of the Italian cured sausage in anticipation of making this incredible sandwich.
We hosted a play date after school, which turned into a spontaneous dinner invitation - as my husband was working late, I wanted to keep dinner simple, and thought it would be the perfect time to try out this recipe. I promptly assembled the sandwich ingredients and got to work. Such a fabulous evening - effortless and fun!!
There were so many layers in this delightful dish, that every bite tasted just a bit different - mouthfuls of wonderful deliciousness!! I am already looking forward to making it again!

MORTADELLA AND EGG SANDWICH

3 tablespoons olive oil
2 green bell peppers
1 tomato, sliced
salt and freshly ground black pepper
6 slices mortadella
1 onion, sliced
2 eggs
2 ciabatta rolls, sliced in half
4 tablespoons mayonnaise
4 slices gruyere cheese
6 pickle rounds
handful of arugula

Heat oven to 350F.
Heat oil in a pan, over medium high heat. Add peppers and fry until black on all sides, about 5 minutes. Transfer to a covered bowl. When cool enough to handle, peel and slice open. Scrape away seeds, stem and membrane.
Season tomato slices with salt and pepper.
Wipe pan clean and reduce heat to medium. Add mortadella slices and fry until crisp, about 1 to 2 minutes. Set aside. Add onions, and fry until lightly charred, 1 to 2 minutes. Set aside.
Crack eggs into pan. Fry until whites are just set, about 1 minute. Season with salt and pepper. Flip and cook until just sealed, about 20 seconds.
Place sliced ciabatta rolls in the oven, on the racks. Heat through, about 5 to 8 minutes.
To assemble sandwich, spread mayonnaise on each cut side of the roll, top 2 slices with mortadella, egg, cheese, onion, peppers, tomato, pickles and arugula. Top with second slice of ciabatta.
Enjoy!

Recipe adapted from The Wall Street Journal, September 2012
online.wsj.com/.../SB1000087239639044470900457764977034272...

BROCCOLI CASSEROLE

We have a new oven and I am very excited!! I wanted to do a whole kitchen remodel, and my husband was happy with the way our kitchen was, so we reached a compromise. A new appliance, a fresh coat of paint, storing the kitchen aid and microwave under the counter, removing the pot rack and adding a plush throw rug, and it seemed like a different space.
I needed to familiarize myself with the latest addition to our kitchen and I deemed it essential to make something that wouldn't upset my family too much if it went wrong. I chose an easy, dependable recipe that would be difficult to ruin and apparently I managed rather well, as my son proclaimed this Broccoli Casserole to be the best ever!!

BROCCOLI CASSEROLE

5 tablespoons butter, divided
1 onion, finely chopped
1 (10.75 ounce) can of cream of mushroom soup
1 1/2 cup shredded sharp cheddar cheese, divided
1 cup mayonnaise
2 eggs, beaten
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
3/4 teaspoon salt
1 1/2 teaspoons lemon juice
1 12 ounce package of chopped, frozen broccoli, thawed
14 buttery round crackers, finely crushed

Heat oven to 350F.
Melt 3 tablespoons of butter in a medium skillet over medium high heat. Saute onion until golden.
In a bowl, mix together onion, cream of mushroom soup, 1 cup of cheese, mayonnaise, eggs, garlic powder, pepper, salt and lemon juice. Stir in the broccoli. Place in casserole dish, top with crushed crackers, sprinkle with remaining 1/2 cup cheese, and dot with 2 tablespoons of butter.
Bake uncovered for 45 minutes, until heated through and browned on top.
Enjoy!

Recipe adapted from Allrecipes.com
allrecipes.com/recipe/broccoli-casserole-2/