{foodie 60631} Tomato Porn

The cravings have started, the lust is growing, and satisfaction is months away ... for the first sun-riped tomato.

The tiny seedlings are in the ground surrounded by a protective cloche, or hoophouse if you're lucky.  They're just sitting there waiting for the heat of the sun to coax them into growth and the bees to spread their genes ... yet, its still months away from the first fruit!  What's a person to do while waiting for the first tomato?  How about a little Tomato Porn to help pass the time ...

Hope you enjoy a feast for the eyes!  The rest is coming, as the clock ticks down ... 1,632 hours, 24 minutes and 6 seconds to go.  But, who's counting!?

A Love Affair

I have been accused of having a love affair with French cooking. And, to say that I am passionately curious about food, French food, is an understatement.  It undoubtedly started in grad school when I purchased a used copy of Mastering the Art of French Cooking by Julia Child (which still sits proudly on my kitchen shelf). And, thankfully, Steve A., Mike E., Rob S., and Tom S. ate my early attempts eagerly which gave me motivation to do more.

That start has propelled me to today. For some reason, I romanticize French cooking and especially the French country kitchen which has a certain je ne sais quoi!  Yes, its a love affair.  I guess its the aura that it creates in my mind ... cooking in abundance with an endless supply of the freshest of green, fruits and more.  Artichokes just cut from the plant ... tomatoes still warm from the sun ... eggs just laid by funny, perky hens ... seafood straight from the fishing village, oh, the oysters.  Can you just see the images in you mind?  If not, let me help you with that --

Inspired by the bakeware and dinnerware?  It's Pillivuyt, and of course it's French.

As for that roast chicken above, it is one of my favorite things to cook.  Not only is it easy peasy, it goes great with a Chardonnay (I prefer Wente Riva Ranch, sorry its not French), and the carcass gets turned into great chicken stock (liquid gold).


Roast Chicken

3 tablespoons unsalted butter
1 tablespoon fresh chopped thyme
zest from one lemon
2 teaspoons sea salt

1 3-4 pound chicken
1 onion
1 carrot

Make the compound butter:  combine first 4 ingredients in a bowl and mash them together with a fork to make a smooth butter.  Set it aside.  Dry the chicken and remove any leftovers from the inside of the bird (you don't want to roast the neck, giblets and things if there in there).  Salt and pepper the inside of the chicken.  Using your fingers, gently loosen the skin from the breast starting at the bottom (the cavity opening) and working your way up the breast.  You will need to do this to each breast.  Be careful not to tear the skin.  Evenly spread the compound butter under the skin of each breast.  Now, use your buttery hands to spread a light layer of the compound butter over the outside of the chicken.  Salt and pepper the outside of the chicken.  Let rest one hour.  However, this is best done the night before and placed in the fridge with paper towels covering it.  This helps to dry the skin and season the chicken, creating an even crispier, browned skin.

When ready to roast, preheat over to 425 degrees.  Truss chicken.  Roughly chop the onion and carrot and place it in the center of a shallow roasting pan (I use my vintage Le Creuset oval gratin).  Place the trussed chicken on top of the chopped vegetables; this is the 'organic rack' for your chicken that adds flavor to the pan drippings.  Add about 1/4 cup or so of water to the bottom of the roasting pan, this will keep the chicken juices from splashing all over the oven (I hate oven cleanup) and will also keep the juices from burning.  Roast at 425 degrees for 30 minutes.  After 30 minutes, reduce oven temperature to 350 degrees and roast for another 30-45 minutes, depending on the size of your bird.  You will know it is done when the juices run clear.  Remove from oven and let it rest uncovered for 20 minutes (don't be tempted to cut into the bird sooner!).  Deglaze the pan and make a pan sauce and your ready to go.  And remember, save that carcass for a great pot of chicken stock.

Enjoy!

{foodie 60631} Larryville

Why is it that late winter always brings on an obsession for a good tomato?  Is it because the ones available in the produce section look pale and artificial ... too perfect in shape and color?  Afterall, decent cherry tomatoes can be had as a winter substitute.  They can even be enhanced with a slow and low roast in the oven to intensify their flavor.  But no, its not just the flavor of the tomato ... its the experience of the tomato,  yes, the experience of the tomato!  The sunshine, the long warm days, the scent of the tomato plant on your hand from the just picked tomato.  Its a visit to Larryville Gardens that I'm craving ... carrots, tomatoes, garlic, and oh the locally grown artichokes.

A few years back I discovered Larryville at the Burlington, Wisconsin farmers market; she had the prettiest stand with the most amazing looking produce all staged to enhance their beauty and draw you in (it was right out of one of the pages of a romantic farm stand that I have in my head).  Ever since, I make the trip to visit her and her farm as often as I can ... to enjoy her perspective on growing produce, to debate politics and life, to pick some tomatoes and what ever else is in season at that moment, and then drive home to cook up a storm.

Enjoy, taste and dream!

{foodie 60631} Little Miss Sweet Pea's Farm Market

In my continuing obsession with local Farmer's Markets and Farm Stands, I discovered Little Miss Sweet Pea's in Elkhorn, Wisconsin.  Over the course of the past year I have been making pilgrimages to Little Miss Sweet Pea's, a home grown Farmers Market Co-op who proudly supports local farmers and growers, for fresh, locally made (and I mean amazing) butter.  Their butter is churned from cream from a local creamery and has a higher butterfat content than any other butter I've used.  It makes unbelievable sauces; and, when used with their farm fresh eggs, pastries and tart shells are to die for! -- butterfat and bright, yellow yolks make a huge difference.

On a recent trip, I hauled home beefsteak tomatoes (one pounders for sure), grape tomatoes, and Mirai sweet corn.  Now, I'm not usually a corn fan; but this corn changed me ... you can eat it right off the cob raw!  It is sweet, a little savory and not at all the starchy, stick to your teeth glue you usually get.  Its destined for a great corn chowder.  And the grape tomatoes ... they will be roasting away to intensify their flavor and well, turn them into candy.

Check back later to see the next foodie travel spot. And, if you have the opportunity to visit Little Miss Sweet Pea's make sure to bring a cooler!

{foodie 60631} Light Tropical Martini

TGIF! It's time to unwind with a delicious cocktail.  This Friday we're whisking you away to a tropical paradise with a Light Tropical Martini infused with mango passion fruit, coconut and pineapple flavors served in a sleek Isabella Martini Glass.

Light Tropical Martini
Recipe featured on www.smirnoff.com

Smirnoff Sorbet Light Mango Passion Fruit, 1.5 oz.
Coconut Water, 1.5 oz.
Pineapple Juice, 1 oz.
Garnish: Pineapple wedge, lime wheel with a cherry or lemon twist.

Combine all ingredients in a mixing glass, add ice, shake, strain into a chilled martini glass and garnish.

Need even more of a barware fix?  Visit our Barware Collection.

{Foodie 60631} Overland Park Farmers' Market

I should have a bumper sticker warning that I stop for Farmers' Markets and Road Side Farm Stands.  While in Kansas City, I happened upon the Overland Park Farmers' Market.  And, of course, even in the pouring rain I had to stop.

This market is held under a roofed pavilion and features many micro farmers from across eastern Kansas and western Missouri, as well as a great supply of stands featuring local meats and eggs.  Yes, this is the middle of Beef Country and the beef is fabulous.

My haul included a heirloom variety of small pears, baby eggplants and zucchini varieties I've never seen, multiple varieties of beautiful red, yellow and orange peppers, late season sweet corn, and more garlic to feed this summers garlic obsession.  Who would have known there were so many varieties of garlic out there.

My family teased me for coming to Kansas City with an empty cooler in the trunk.  However, dad knew it wouldn't be coming home empty!  The pears are becoming a poached pear dessert.  And those peppers, I'm experimenting with pickling.  Check back later to see what else is on the menu.  And, if you have the opportunity to visit this Farmer's Market, make sure your trunk is empty!

The Overland Park Farmers' Market runs April thru November in the picturesque downtown area of Overland Park, Kansas.

{Foodie 60631} Kenosha Harbor Farmers Market

A road trip to the Kenosha Harbor Farmers Market was one of those OMG surprises!

This framers market is set on the scenic Lake Michigan shoreline in Kenosha, Wisconsin and is a European style farmers market with local growers, micro-farmers, hobby farmers, bakeries and more.  A cool, crisp sunny morning, with waves hitting the shoreline in the background of picturesque stalls, who wouldn't be enamored.

My haul included multiple varieties of heirloom tomatoes, a dozen different varieties of garlic and shallots (yes, there was a micro-farmer who only grew and sold garlic and shallots), the most fragrant squash blossoms I've ever seen, musk melons that could be smelled from yards away and just drew you to the stall with their intoxicating aroma, and sweet corn that you could also smell as you walked by. Yes, fragrant corn, that's a first!  And then there was the organic eggs picked in the morning before the stall opened.  And, large home-style cinnamon rolls ... I could go on and on.    To say that my extra-large travel cooler was stuffed to the rim would be an understatement.

The squash blossoms will become a tart.  The tomatoes will become multiple Caprese salads.  Corn chowder is on tonight's menu.  And the melon, well, that didn't make it past breakfast.  Check back later to see what else is on the menu.  And, if you have the opportunity to visit this Farmer's Market, make sure your trunk is empty!

{foodie 60631} Blueberry Muffins

An who doesn't love muffins stuffed with blueberries?  An these, made in Pillivuyt's Patisserie muffin molds make them that much more lovable.

Ingredients
Makes 10 muffins

7 tablespoons butter, room temperature
2/3 cup sugar
2 large eggs, room temperature
1/2 cup buttermilk
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2/3 cup fresh or frozen blueberries

Preheat oven to 350 degrees F.  Butter the muffin molds and set aside until ready to use.

In a large bowl combine flour, salt, baking soda, and baking powder.  Set aside.

Cream butter and sugar until light and fluffy.  Beat in eggs one at a time until incorporated.  Add buttermilk and vanilla extract and mix until incorporated.  Add the dry ingredients to the buttermilk mixture and gently fold until just combined.  Gently fold in the blueberries.

Spoon dough into muffin molds up to 1/4 inch from top.  Bake muffins 15-20 minutes until golden and firm on top.  Let muffins cool before serving.

ENJOY!

{foodie 60631} Fresh Pesto

What do you do with a bumper crop of basil and fresh garlic? ... You add pine nuts and olive oil and make pesto. This is quick and easy and keeps well in the refrigerator and freezer. Just think about what to use it on ... chicken, pasta, a garnish in soup. Let your taste buds run wild on this one. And, come winter, when you're knee deep in snow and dreaming of summer, pull it out of the freezer and drift back to summer. ENJOY!

Helpful Tips -- For years I could never get the same amount of basil leaves when measuring packed basil leaves. It is best to measure by weight for this recipe; it provides more consistent results. Also, the better the olive oil, the better the pesto. Garlic can be mild or hot, adjust as you like.

Ingredients:

2 cups (4 ounces) fresh basil leaves, packed
1/2 cup olive oil
1/3 cup pine nuts
3-4 cloves garlic, minced
salt & pepper to taste

Place the basil leaves in the food processor and pulse a few times to chop. Add the pine nuts and garlic and chop until the mixture resembles course salt. With the motor running slowly add the olive oil until you get a thick paste. Season with salt and pepper to taste.

Pesto is concentrated and goes a long way. Divide pesto evenly between two small containers. Pesto will keep for about a week in the refrigerator or it can be frozen.

{foodie 60631} Summer Berry Tart

Farmers Markets are in full swing here in the Midwest. This simple, fresh tart showcases the best of summer berries from the Farmers Market. This one has strawberries and blueberries, but you could easily use raspberries and currants. This also makes a refreshing dessert for the 4th of July ... add a little whipped cream and you have red, white and blue!

Get the above look with Garnier Thiebaut's Isaphire Quartz Tablecloth and Juliska's Cake Plates. The dessert set is vintage; visit Yvonne Estelle's brick & mortar store for more vintage dinnerware selections.

Ingredients:

1 1/4 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1 teaspoon poppy seeds
1 teaspoon orange zest
1/2 cup cold unsalted butter, cubed into 1/2 inch pieces
1 egg yolk
2 tablespoons ice water

2-3 fresh mint leaves
2 cups whole milk
5 large egg yolks
1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons flour

1 ounce white chocolate

1 pint fresh strawberries, sliced
1 pint fresh blueberries

Crust: Put flour, sugar, salt, poppy seeds and orange zest in food processor and pulse for a few second to mix. Add butter and process for another ten seconds until the mixture resembles coarse meal. Mix egg yolk with water. While processor is running, slowly add egg mixture until the dough just comes together. Turn dough out onto plastic wrap and press into a circular disk about an inch thick. Wrap dough in plastic wrap and chill for 30 minutes.

Roll out dough to fit a 9" fluted tart pan. (This dough is tender and easily tears. It is easiest to roll this out on parchment paper and then transfer dough to the tart pan using the parchment paper. You can easily patch any tears by pressing them together.) Chill tart pan with dough in freezer for 15 minutes while oven preheats to 350 F. Bake tart shell in 350 F oven for 25-30 minutes until pale golden brown. Remove from oven and cool on rack for 30 minutes.

Pastry Cream: Heat milk to simmer in a large saucepan; remove from heat and steep the mint leaves in the hot milk for about 2-3 minutes (fresh mint can vary in flavor ... taste to make sure the milk is not getting to minty). Beat egg yolks with the sugar in a large nonreactive bowl until mixture falls in ribbons when the beaters are lifted. Beat in the cornstarch and flour. Remove mint leaves and slowly beat in the warm milk until the egg yolk mixture is smooth.

Return mixture to saucepan. Cook stirring constantly, until thickened and smooth (it should be the consistency of sour cream. Strain pastry cream into large bowl to remove any lumps. Rub surface with butter and cover with plastic wrap. Refrigerate until very cold or up to 2 days.

Assemble the tart: Melt white chocolate in a double boiler. Lightly brush a thin layer of melted chocolate on the bottom of the tart shell. Set aside until chocolate is hardened (this is a butter shield layer that helps to keep the shell from getting soggy quickly and it adds and extra taste surprise). Spread one cup of the pastry cream (reserving the remaining pastry cream for another use) in the tart and top decoratively with the fresh summer berries of your choice. Refrigerate tart until ready to serve. This tart is best the day it is made. ENJOY!

{foodie 60631} Grilled Trout with Baby Artichokes

This is a quick, easy and fresh weeknight meal that is sure to please. Both fresh trout and baby artichokes are in season now and make a great pairing. Serve this with your favorite glass of Pinot Noir, dine on the patio and enjoy!

Ingredients
serves 2

For the trout: (cooking time - 15 minutes)
2 fresh trout, cleaned about 8 oz. each
1 lemon, sliced
1 small bunch fresh dill
salt and pepper to taste

Wash trout, pat dry and season inside with salt and pepper. Stuff trout with lemon slices and dill fronds and tie trout closed with kitchen twine. Refrigerate for about two hours. Place trout on hot charcoal grill and cook 7 minutes per side ... these cook quick so watch.

For the artichokes: (cooking time - 30 minutes)
12 baby artichokes, peeled, cleaned and sliced in half
3 cloves garlic
1 teaspoon fresh thyme
3 tablespoons olive oil
1 cup dry white wine
1 tablespoon fresh lemon juice
1/4 teaspoon salt

Heat oil in pan until hot. Add garlic and cook for about 60 seconds to soften ... do not let garlic burn. Add baby artichokes and thyme and saute for 60 seconds ... you should be able to smell the aroma from the fresh thyme. Add the wine, lemon juice and salt, stir and cook covered over medium low heat for about 30 minutes. If liquid is cooking out too fast, add a little more wine. You want about 4 tablespoons of sauce with the artichokes.

Remove twine from trout and plate the trout with the artichokes. Spoon the artichoke sauce over the trout. Enjoy!

{foodie 60631} Grilled Salmon & Asparagus

Asparagus and fresh caught Salmon are coming into season and this recipe makes an easy week-night meal that takes little time to prepare. Marinate the salmon in the morning, let it sit in the refrigerator and its ready to go in the evening.

Ingredients
Serves 2

6 tablespoons olive oil
1/4 cup balsamic vinegar
6 large fresh basil leaves, chopped
2 tablespoons honey
2 teaspoons Dijon mustard
juice from 1 lemon
2 salmon fillets, 6 oz. each
8 oz. fresh asparagus, trimmed

Mix the olive oil, balsamic vinegar, basil, honey, mustard and lemon juice in a small bowl. This will be the marinade for the salmon and the dressing for the asparagus.

Place the salmon in a zip lock plastic food bag and pour in half the marinade over the salmon (reserving the other half for the asparagus). Seal the bag, flip to coat the salmon, and place the salmon, skin side up, in the refrigerator for 2-12 hours.

When ready, heat grill. Place salmon, skin side down, over the cooler part of the grill, close lid and grill for 10-15 minutes to desired doneness based on thickness of salmon. Do not flip salmon.

Drizzle one tablespoon olive oil over asparagus; salt and pepper to taste. When salmon is almost done, place asparagus on grill and cook for 2-4 minutes until crisp tender.

Remove salmon and asparagus from grill. When removing salmon, use a spatula to separate the salmon fillet from the skin; discard skin. Drizzle asparagus with remaining marinade, plate and serve.

ENJOY!

{foodie 60631} Pain De Mie

Pain De Mie is a wonderfully versatile bread that is easy to make but does require a Pullman Pan. This specialty pan creates a close-grained, tender bread with a thin crust which is ideal for hor d'oeuvres, toast, sandwiches and especially French toast. For the best results, weigh the flour instead of measuring by volume. In this recipe the dough is made in a bread machine and then bake in the oven. Allow a total of about 3 hours from start to finish.

Ingredients

Makes 1 loaf

1 1/2 cups whole milk

6 tablespoons unsalted butter

2 1/4 teaspoons salt

1 1/2 tablespoons sugar

1 large egg, beaten

20 oz. unbleached all-purpose flour

1 tablespoon instant yeast

In a bowl weigh out flour, add yeast, sugar and salt and stir to combine. Scald milk and melt butter in scaled milk and cool to room temperature. Pour milk mixture into bread machine. Add flour mixture then pour in beaten egg. Set machine to dough setting and press start.

When the bread machine has finished, transfer dough to a lightly floured surface and shape the dough into a log to fit the Pullman pan. Butter the Pullman pan and place the dough into the pan flattening the dough to fit into the corners. Cover with plastic wrap and let the dough rise a room temperature until just below the top of the pan (about 45 minutes). Remove the plastic wrap and gently slid on the lid of the pan and let rest another (10-15) minutes.

Bake bread in a 350F oven for 20-25 minutes. Remove the lid (be careful as it is HOT) and bake for an additional 10-15 minutes until the loaf is golden brown. Remove loaf from pan and cover it loosely with a kitchen towel as it cools.

{foodie 60631} Beef Stew with Horseradish Mashed Potatoes

This is an elegant and rich winter classic that is best made the day before and reheated the next day ... it only gets better overnight in the refridgerator. Also, remember the better the wine, the better the stew.

Ingredients
Serves 4-6

For the Stew:
8 ounces thick sliced bacon, diced
3 pounds beef chuck, cubed into 1-inch pieces
1 large onion, chopped
3 tablespoons all-purpose flour
3 cups red wine (a Malbec is a great choice)
3 cups beef stock
2 tablespoons tomato paste
1 teaspoon dried rosemary
1 teaspoon dried thyme
8 ounces fresh wild mushrooms, sliced
4 large carrots, julienne


For the Mashed Potatoes1.5 pounds Yukon gold potatoes (about 6)
3-5 tablespoons sour cream
1 tablespoon butter
1-2 teaspoons, fresh prepared horseradish


Make the Stew: Preheat oven to 350F. In a dutch oven, saute the bacon until crisp. Remove bacon and drain on paper towels. Pour off the bacon fat, leaving about a tablespoon in the bottom of the pan. Over medium heat, saute the beef a few pieces at a time until the meat is well browned on all sides (don't skimp on the browning, this develops the rich flavor of the stew). Remove beef and set aside. Add chopped onions to the pan and saute until soft and beginning to sweat. Add flour, salt and pepper and cook over medium-high heat about 5 minutes constantly stirring so that the flour does not burn. Add the beef and bacon back to the pot and stir to coat. Add the wine to deglaze the pan, then add the beef stock, tomato paste, rosemary and thyme. Cover the dutch oven and transfer it to the hot oven for 2 1/2 hours.

While the beef stew is in the oven, saute the mushrooms with 1 tablespoon of butter for about 1o minutes until they begin to brown. Set aside. After 2 1/2 hours, remove the stew from the oven and add the carrots and sauted mushrooms, salt and pepper if needed. Return stew back to oven for another 30 minutes until carrots are tender. Serve with Horseradish Mashed Potatoes and a good glass of red wine. Enjoy!

{foodie 60631} Chocolate Truffle Tart

This is one of the most decadent desserts for a special occasion and sure to please. This simple and chic dessert can easily be dressed up for over the top entertaining with fresh chocolate covered strawberries. Afterall, who can resist chocolate, chocolate and more chocolate.

Ingredients:

1 1/4 cup all-purpose flour
2 tablespoons sugar
1/2 cup cold unsalted butter, cubed into 1/2 inch pieces
1 egg yolk
2 tablespoons ice water

1 Earl Grey teabag
1 1/4 cups heavy cream
9 ounces bittersweet chocolate (about 60% cacao), chopped
2 large eggs, room temperature
1 teaspoon pure vanilla extract
pinch of salt

3 tablespoons heavy cream
2 ounces bittersweet chocolate, chopped
1 tablespoon light corn syrup

6 chocolate covered strawberries (optional)

Crust: Put flour and sugar in food processor and pulse for a few second to mix. Add butter and process for another ten seconds until the mixture resembles coarse meal. Mix egg yolk with water. While processor is running, slowly add egg mixture until the dough just comes together. Turn dough out onto plastic wrap and press into a circular disk about an inch thick. Wrap dough in plastic wrap and chill for 30 minutes.

Roll out dough to fit a 9" fluted tart pan. (This dough is tender and easily tears. It is easiest to roll this out on parchment paper and then transfer dough to the tart pan using the parchment paper. You can easily patch any tears by pressing them together.) Chill tart pan with dough in freezer for 15 minutes while oven preheats to 350 F. Bake tart shell in 350 F oven for 25-30 minutes until pale golden brown. Remove from oven and cool on rack for 30 minutes.

Filling: Bring cream to boil and steep the tea bag in the cream for about 2 minutes (remember, the longer the tea bag is in the cream, the stronger the tea flavor will be). Remove tea bag and pour hot cream over chocolate in a bowl and let stand 5 minutes (chocolate will melt gently in cream). Gently stir until smooth. Whisk together eggs, vanilla and salt and then stir into melted chocolate mixture. Pour filling into cooled crust and bake for 20-25 minutes (center will still be wobbly and will set as tart cools). Remove from oven and cool completely in pan (about 1 hour).

Glaze: Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup. Pour glaze onto tart, then tilt and rotate tart so glaze coats top of tart. Decoratively arrange chocolate covered strawberries on glaze and let stand until glaze is set, about 1 hour.