SMOKY TOMATO SOUP WITH CANDIED BACON

This was a very quick, easy and delicious week night meal.
I had to look up piment d'Espelette and its substitute, as it is not an ingredient I have on hand (Food & Wine magazine explained it as a dried pepper from France). From what I could gather, hot paprika would have done nicely, but I didn't have that in the house either, so ended up substituting regular paprika.

SMOKY TOMATO SOUP WITH CANDIED BACON

8 slices bacon
2 tablespoons light brown sugar
2 tablespoons butter
1/4 cup olive oil
1 onion, finely chopped
3 garlic cloves, minced
2 tablespoons tomato paste
3 tablespoons granulated sugar
1 teaspoon smoked paprika
1 teaspoon grated orange zest (I didn't measure exactly, but used the zest of 1 orange)
1/2 teaspoon piment d'Espelette
salt and freshly ground pepper
1/2 cup rose wine
1 28 ounce can of chopped tomatoes
1/4 cup water
1/4 cup fresh orange juice
3 tablespoons sour cream

Heat oven to 400F.
Line a rimmed baking sheet with parchment, Arrange the bacon on the paper and bake for 8 minutes, until almost crisp. Drain the oil  from the baking sheet. Sprinkle the bacon with the sugar and bake for a further 8 minutes, until glazed. Cool.
Meanwhile, in a saucepan, melt the butter in the oil. Add the onion and cook over moderately high heat until softened, 5 minutes. Add the garlic and cook over moderate heat for 30 seconds. Add the tomato paste and cook, stirring, for about 2 minutes. Stir in the granulated sugar, smoked paprika, orange zest, piment d'Espelette, salt and pepper to taste, and cook for 30 seconds. Add the rose and bring to a boil.
Add the tomatoes with their juices, bring to a simmer. Remove from the heat.
Stir the water, orange juice and sour cream into the saucepan. Working in batches, puree the soup until smooth. Return the soup to the saucepan, re-season with salt and pepper. (I like a chunky soup, so I left out this step).
Ladle into bowls and serve with the bacon.
Enjoy!

Recipe adapted from Food & Wine, July 2009
www.foodandwine.com

SPARKLING GINGER ORANGE COCKTAIL and FRUIT SALAD WITH YOGURT and GOUDA GRITS and TOMATO HERB MINI FRITTATAS and PRALINE PULL APART BREAD

Rolfs brother, and dear friends of ours came to town a few weeks ago, and we had a celebratory Sunday brunch in their honor.
It was a wonderful morning, a fun menu to put together, and the weather was pleasant enough that we could eat outside.
By the time I could snap a picture of the praline pull apart bread, this small piece was all that was left - the bread looked a lot more impressive when it was fresh out of the pan, and was obviously very tasty!! The recipe urged to make sure and not miss the important step of whipping the cream, and my kids urged me to make sure and bake the bread again!!

SPARKLING GINGER ORANGE COCKTAIL

Place 1 tablespoon of finely grated ginger in a large pitcher. Stir 2 (750 milliliter) bottles of chilled sparkling wine, 1 (89 ounce) container of orange juice, and 1 (46 ounce) can of chilled pineapple juice into the ginger.
Serve over ice.
Enjoy!

FRUIT SALAD WITH YOGURT

4 cups of fresh pineapple chunks
1 quart of strawberries, hulled and sliced in half
3 cups of seedless green grapes
2 mangoes, peeled and sliced (my mangoes weren't ripe, so I had to leave them out!)
1 container of fresh blueberries
1 container of fresh blackberries
2 cups of greek yogurt
1 tablespoon brown sugar
1 tablespoon of honey

Toss together the fruit in a large serving bowl. Spoon yogurt into a separate serving bowl, sprinkle yogurt with sugar and drizzle with honey. Serve fruit with the yogurt mixture.
Enjoy!

GOUDA GRITS

4 cups chicken broth
1 cup whipping cream
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups of quick cooking grits
2 cups shredded gouda cheese
1/2 cup buttermilk
1/4 cup butter
2 teaspoons hot sauce

Bring first four ingredients to a boil over high heat, whisk in grits. Reduce heat to medium-low and simmer, stirring occasionally, 10 to 15 minutes or until thickened. Remove from heat and stir in gouda and remaining ingredients.
Enjoy!

TOMATO HERB MINI FRITTATAS

12 large eggs
1 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh oregano
1 pint grape tomatoes, halved
1 1/2 cups grated cheddar cheese

Heat oven to 450F.
Whisk first four ingredients together until blended, then whisk in herbs. Stir in tomatoes and one cup of cheese.
Place 8 lightly greased ramekins on a baking sheet. Ladle mixture evenly among ramekins. Sprinkle with remaining 1/2 cup of cheese.
Bake for 16 minutes, or until set and lightly browned.
Enjoy!

Recipes above adapted from Southern Living, April 2011
www.southernliving.com/

PRALINE PULL APART BREAD

1 cup granulated sugar
4 teaspoons ground cinnamon divided
1 (2 pound) package frozen bread roll dough
1/2 cup butter, melted
1 cup chopped pecans
3/4 cup whipping cream
3/4 cup firmly packed brown sugar

Stir together granulated sugar and 3 teaspoons cinnamon. Coat each roll in butter, dredge rolls in sugar mixture. Arrange in a lightly greased 10-inch tube pan, sprinkle with pecans. Cover and chill 8 to 18 hours.
Heat oven to 325F.
Beat whipping cream at high speed with an electric mixer until soft peaks form, stir in brown sugar and remaining 1 teaspoon cinnamon. Pour mixture over dough. Place pan on a foil lined baking sheet.
Bake for 1 hour or until golden brown. Cool on a wire rack 10 minutes, invert onto a serving plate, and drizzle with any remaining glaze in pan.
Enjoy!

Recipe adapted from Southern Living, December 2009
www.southernliving.com/

ROMAINE WITH PARMESAN VINAIGRETTE and ASPARAGUS RICOTTA TART WITH GRUYERE

I recently invited a friend over for lunch, and wanted to serve something fresh and healthy - this was my menu - maybe a little better suited to spring than winter!
I really enjoyed the vinaigrette, and would definitely make it again, no matter the time of year.

ROMAINE WITH PARMESAN VINAIGRETTE

1/4 cup fresh lemon juice
3 tablespoons grated parmesan cheese
2 teaspoons whole grain mustard
1 teaspoon worcestershire sauce
1 garlic clove, minced
4 tablespoons olive oil
2 hearts of romaine

Mix first 5 ingredients together, whisk to combine. Add oil, whisk.
Season with salt and pepper.
Can be made 3 days ahead. Keep chilled. Bring to room temperature before using.
Whisk vinaigrette to blend.
Trim ends of romaine, then slice lengthwise. Arrange on plates and drizzle with vinaigrette.
Enjoy!

Recipe adapted from Bon Appetit, May 2008
www.bonappetit.com/

ASPARAGUS RICOTTA TART WITH GRUYERE

1 sheet of frozen puff pasty, thawed
1 egg, beaten to blend
1 pound slender asparagus spears, trimmed
1/2 cup ricotta cheese
4 tablespoons olive oil, divided
1/8 teaspoon salt
2/3 cup gruyere, grated, divided
1/4 cup parmesan cheese, grated

Heat oven to 400F.
Roll out pastry on a floured surface to a 13 by 10 inch rectangle. Brush the edges with the beaten egg, then fold edges toward the middle, to form a raised border about 1/2 an inch thick. Brush the border with egg, reserve remaining beaten egg. Transfer pastry to a baking sheet. Chill while preparing filling.
Steam asparagus just until crisp-tender, about 3 minutes. Remove from steamer, cut off top 2 inches of asparagus tops, set aside.
Coarsely puree remaining asparagus stalks in processor. Add remaining beaten egg, ricotta, 3 teaspoons oil, and salt, process until thick puree forms. Transfer to bowl, stir in 1/3 cup gruyere and the parmesan cheese, season with pepper. Spread mixture evenly over pastry. Sprinkle with remaining 1/3 cup gruyere. Toss asparagus tips with remaining 1 teaspoon oil, arrange tips over filling.
Bake tart until filling is set, about 25 minutes. Serve warm or at room temperature.
Enjoy!

Recipe adapted from Bon Appetit, April 2008
www.bonappetit.com/

CHICKEN WITH MAPLE STUFFING and BUTTERNUT SQUASH AND CHEESE POLENTA and GREEN BEANS AND MUSHROOMS

This was the menu for a Sunday night family dinner - simple enough for casual dining, and fabulous enough to share with guests.

CHICKEN WITH MAPLE STUFFING

1/2 cup finely ground toasted walnuts
1 cup lightly toasted plain breadcrumbs
2 teaspoons chopped fresh sage
2 tablespoons butter, melted
4 tablespoons maple syrup, divided
3/4 teaspoon salt, divided
freshly ground black pepper
2 1/2 cups chicken broth
1/2 cup dry white wine
4 sprigs fresh thyme
1 tablespoon olive oil
4 boneless, skinless chicken breasts
2 tablespoons chilled butter

Combine walnuts, breadcrumbs and sage in a medium bowl. Add butter, 2 tablespoons maple syrup, 1/2 teaspoon salt and pepper, mix well.
Combine chicken broth, white wine, thyme sprigs and remaining 2 tablespoons maple syrup in a saucepan. Bring to a boil, cook until reduced to one cup, about 15 minutes.
Heat oven to 425F.
Heat olive oil in a large ovenproof skillet. Add chicken, cook until golden brown on bottom, about 4 minutes. Remove pan from heat. Turn chicken over and mound breadcrumb mixture on top of each breast, pressing lightly to adhere. Transfer pan to oven and bake until topping is browned and chicken is cooked, 12 to 15 minutes.
Remove chicken and keep warm. Add broth mixture to pan, stirring to loosen browned bits. Boil until reduced to about 3/4 cup. Reduce heat to low, add chilled butter, 1 tablespoon at a time, stirring until melted. Add 1/4 teaspoon salt and pepper. Serve sauce with chicken.
Enjoy!

Recipe adapted from Relish
www.relish.com/

BUTTERNUT SQUASH AND CHEESE POLENTA

1 1/2 cups butternut squash, cooked and mashed
2 tablespoons olive oil
1/3 cup pine nuts
1 large onion, finely chopped
1/2 teaspoon dried sage
salt and freshly ground pepper
1 cup water
2 cups chicken broth
1/2 cup polenta
1 tablespoon butter
1 cup smoked gouda, shredded
1/4 cup parmesan cheese, grated

Heat oven to 375F.
Spread the pine nuts on a pie plate and toast in the oven for 4 minutes, until golden. Coarsely chop the nuts.
In a skillet, heat the olive oil. Add the onion and sage and season with salt and pepper. Cover and cook over moderate heat, stirring until golden, about 10 minutes.
In a saucepan, bring the water and chicken broth to a boil. Whisk in the polenta and 1/2 teaspoon of salt.
Cook over very low heat, stirring frequently, until tender, about 35 minutes. Stir in 1 tablespoon of butter along with mashed squash, pine nuts, onion, gouda and parmesan cheese.
Enjoy!

Recipe adapted from Food & Wine magazine
www.foodandwine.com/

GREEN BEANS AND MUSHROOMS

2 tablespoons butter
4 ounces mushrooms, thinly sliced
1/2 pound green beans, blanched
salt and pepper
1 tablespoon sliced almonds, toasted

Melt butter in large skillet over medium-high heat, add mushrooms and brown. Add beans and cook to crisp, season with salt and pepper to taste. Toss with almonds.
Enjoy!

Recipe adapted from Everyday with Rachael Ray
www.rachaelraymag.com/

CHOCOLATE CHIP CORNBREAD

Part of what drew me to this recipe was the request to Bon Appetit  - the gentleman had vacationed in Mexico and said he would wake in the morning to the "unforgettable scent of chocolate chip corn bread baking in the oven".
It sounded so intriguing, I had to try it!

CHOCOLATE CHIP CORNBREAD

1 1/4 cups flour
3/4 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup chocolate chips
1 cup whole milk
1/4 cup canola oil
2 large eggs

Heat oven to 375F.
Spray a loaf pan with non-stick spray.
Whisk flour, cornmeal, sugar, baking powder and salt in large bowl. Stir in chocolate chips. Whisk milk, canola oil and eggs in medium bowl. Add milk mixture to dry ingredients, stir just to blend. Transfer to prepared pan.
Bake bread until tester inserted into center comes out clean, about 35 minutes. Cool 10 minutes. Invert cornbread onto rack, serve warm or at room temperature.
Enjoy!

Recipe adapted from Bon Appetit, October 2008
www.bonappetit.com/

CRANBERRY SCONES

I hadn't cooked with, or even seen, a fresh cranberry before moving to the States. It took me a while to build up an interest in cooking with this unfamiliar ingredient, but a good recipe is a perfect guide and confidence booster.
These fresh cranberry scones are a fun, tasty breakfast for the holiday season - Happy Thanksgiving!!

CRANBERRY SCONES

2 cups flour
1/2 cup granulated sugar PLUS 2 tablespoons
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh cranberries
1/2 cup butter, melted
1/2 cup milk
2 large eggs
1 tablespoon milk

Heat oven to 400F.
Stir together the flour, 1/2 cup sugar, baking powder and salt in a large bowl, stir in cranberries.
Whisk together butter, 1/2 cup milk and one egg, add to flour mixture, stirring just until dry ingredients are moistened and dough forms.
Drop by 1/3 cupfuls (I made baby scones, dropping dough by tablespoons onto cookie sheet, and baking for 10 minutes) onto a lightly greased baking sheet. Whisk together remaining one egg and 1 tablespoon milk. Brush tops of dough with egg mixture and sprinkle with remaining 2 tablespoons of sugar.
Bake for 20 minutes or until golden brown.
Enjoy!

CIDER CINNAMON BRUSSELS SPROUTS and ROASTED BRUSSELS SPROUTS, ONION AND APPLE

We have recently been loving brussels sprouts, usually we roast them with a little olive oil, salt and pepper, so I was excited to come across these two yummy recipes for our current favorite vegetable.
I made the cider cinnamon brussels sprouts on a recent RV trip, and the roasted brussels sprouts with onion and apple during out family Thanksgiving gathering.

CIDER CINNAMON BRUSSELS SPROUTS

1 tablespoon olive oil
2 cups brussels sprouts, halved
1 large apple, diced
1 large pear, diced
1 cup apple cider
1/4 teaspoon cinnamon

In a large pan over medium heat, heat oil. Cook brussels sprouts cut side down, flipping once, until browned, 10 to 12 minutes.
Add apple and pear, cook until soft, 5 minutes. Add cider and cinnamon, simmer, stirring until all the liquid cooks away.

Recipe adapted from Self, November 2011
www.self.com/

ROASTED BRUSSELS SPROUTS, ONION AND APPLE

1 pound brussels sprouts, trimmed
1 onion, cut into 1/2 inch chunks
1 apple, peeled, cored and cut into 1/2 inch chunks
1 tablespoon olive oil
1/2 teaspoon nutmeg
salt
freshly ground black pepper
1 cup apple cider
2 teaspoons butter
1 teaspoon brown sugar

Heat oven to 350F.
Combine the brussels sprouts, onion, apple, oil, nutmeg and salt and pepper to taste in a large roasting pan, toss to coat evenly. Cover tightly with aluminum foil and roast for 25 minutes, then uncover and stir.
Increase the temperature to 375F. Return pan to the oven (uncovered) and roast for 15 minutes, or until the sprouts are lightly browned on top.
Bring the apple cider to a boil in a small saucepan over medium-high heat. Stir in the butter and brown sugar, mixing until thy have dissolved.
Boil 10 to 15 minutes, or until it has reduced to the consistency of thin maple syrup.
Transfer the roasted brussels sprouts mixture to a serving bowl, add the cider syrup and toss to incorprate. Taste and adjust the seasoning as needed.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, November 2011