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Happy Mothers’ Day and Fresh Strawberry Pie

13 May

I hope all of you moms out there are having a wonderfully relaxing day.  I am looking forward to spending this afternoon with my mom and the rest of my family.  As usual, the gathering is centered around food and I was asked by the lady of the day to bring two of my Roasted Chickens and to make her favorite strawberry pie.  Now I usually like to make multi-step, showstopping desserts, especially ones that include chocolate.  But when Mom asks for the tastiest, simplest strawberry pie known to man as her Mothers’ day dessert, the dutiful daughter must comply.  This is a recipe that has been in my mom’s repertoire since I was a child and she still frequently gets requests for it.  It’s great because it only calls for 5 ingredients and doesn’t require turning on the oven — perfect for a hot summer day.  Plus the pie is cool, fruity, and refreshing.

So what are you waiting for?  Whip one of these babies up and see if you aren’t licking the bowl for breakfast, too 😉

 

By the way, my kitchen was featured on the blog Danny’s Kitchen yesterday.  I am so honored to be chosen as the first guest for this feature on Danny’s site.  Be sure to hop over and see more photos of the space where I create my kitchen delights (and flops) and find out what kind of pet I have in my backyard…

 

Fresh and Simple Strawberry Pie

8 ounces cream cheese, slightly softened

1 cup (4 ounces) powdered sugar

8 ounces Cool Whip, thawed

1 pint (12 ounces) fresh strawberries, sliced and patted dry

1-9″ graham cracker pie crust

 

Beat the cream cheese with an electric mixer until smooth.  Blend in the powdered sugar.  Fold in the Cool Whip and then the strawberries.  Spoon into the pie crust and garnish as desired.  Chill before serving, at least 4 hours.

 

Source:  My Mom 🙂

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Piña Coladas and Cinco de Mayo

5 May

Happy Cinco de Mayo! I am reporting to you live today from the Alabama AAP spring meeting at the beautiful Baytown Wharf in Sandestin. While I am learning about the latest in concussion management, child-parent attachment, and ADHD treatment, I hope you will be enjoying a relaxing Saturday with some tasty beverages and perhaps some guacamole. I know most people may think of margaritas when they think of Mexican heritage day, but I have been asked to share this recipe and this seemed like a good time 🙂

I hope you will make time to enjoy these today. This mix is so simple and so much better than the stuff you buy at the grocery store. You can keep the mix in a large jug in the fridge and use it as needed (just be sure to shake it well).

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Our Reach Out and Read coordinator, Polly, approves!!

Piña Colada Mix

1 large can pineapple juice
1 can cream of coconut
1 can condensed milk (not evaporated), add to taste

Combine the pineapple juice and cream of coconut in a large screw top jug. Add half the can of condensed milk. Close the lid on the jug and shake well to mix. Continue adding condensed milk to taste until desired sweetness is achieved.

Piña Colada for One

Crushed ice
1/2 ounce coconut rum
1 ounce gold rum
Piña colada mix

Fill 16 ounce cup to brim with crushed ice. Pour in rums. Fill with piña colada mix to top of ice. Pour into blender and blend on low speed. Gradually increase speed to high and blend for at least 30-60 seconds. The longer you blend it, the smoother and creamier your piña colada will be. Garnish with fresh pineapple, cherry, and umbrella, if desired, and enjoy!

*To make a virgin piña colada, omit the rum and replace it with 1 1/2 ounces of water. Water is necessary to ensure the mixture blends properly.

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Impress Your Guests Roasted Chicken

23 Apr

I had planned to give you this recipe before Easter.  Sorry.  I had a crazy number of birthday cakes to bake and numerous other obligations that kept me from typing the last few steps of the recipe and clicking publish.  But better late than never, right?

I thought it would be a good idea to give you a recipe for a showstopping main dish — a dish that will silence your harshest critic, boost your kitchen confidence, and go from oven to table with minimal effort.

The method for this recipe came from one of my favorite cookbooks that I have mentioned before, but I have modified the ingredients to suit my own tastes.  Originally, the chicken was cooked on a bed of root veggies such as rutabagas, parsnips, and turnips.  I have made the original version before, but we prefer my modified version.  So feel free to adapt it as you see fit.

There are a few steps that will ensure your chicken is top-notch.  First, plan ahead and leave your chicken uncovered in the fridge for a day or two.  This will give your chicken nice crispy skin once roasted.  At first you may be repulsed by the idea of leaving a bare chicken in your fridge.  I sure was.  Once you eat the naked chicken, however, you will start advertising your refrigerator as a nudist colony for poultry 🙂

Second, make sure your chicken is at room temperature before you put it in the oven — don’t put it in the oven straight out of the fridge.  Also, truss your chicken to help it cook more evenly.  See this video here for a great demonstration on how trussing is done (but please don’t let your hair hang in your chicken).

Make sure to cook the chicken to the proper temperature.  My chicken was a roaster and came with its own little temperature gauge that popped out when it reached 160 degrees (and it was accurate).  But it is definitely a good idea to invest in a meat thermometer like you see in the top photograph (for around $10).  Finally, be sure to let the chicken rest on the cutting board for 20 minutes before carving to allow the juices to redistribute.  This will ensure that every bite of your bird is extra juicy and moist.

 

Whole Roasted Chicken on a Bed of Vegetables

One 4- to 4 1/2-pound chicken
Kosher salt and freshly ground black pepper
6 garlic cloves, smashed and peeled
6 thyme sprigs
8 medium carrots, peeled, trimmed, and cut in half
8 cipollini onions, whole (you could substitute 2 or 3 small, quartered yellow onions)
8 small red-skinned potatoes, scrubbed
8 small Yukon gold potatoes, scrubbed
1/3 cup canola oil
4 tablespoons unsalted butter, at room temperature
 
  1. Let chicken stand uncovered in refrigerator for 1 to 2 days to dry out the skin.
  2. Remove the chicken from the refrigerator and let stand at room temperature for 1 1/2 to 2 hours, or until it comes to room temperature.
  3. Preheat oven to 475 degrees.
  4. Remove the neck and innards if they are still in the cavity of the chicken.  Cut out the wishbone with a paring knife to make carving easier.  Generously season the inside of the cavity with salt and pepper, add 3 of the garlic cloves and 5 of the thyme sprigs, and massage the inside of the bird to infuse it with the flavors.  Truss the chicken (see video link above).
  5. Combine all the veggies and the remaining garlic and thyme in a large roasting pan or iron skillet.  Toss with 1/4 cup of the oil and season with salt and pepper.
  6. Rub the remaining oil all over the chicken.  Season generously with salt and pepper.
  7. Make a nest in the center of the vegetables and nestle the chicken in it.  Cut the butter into 4 or 5 pieces and place over the chicken.
  8. Put the chicken in the oven and roast for 25 minutes.  Reduce the oven temperature to 400 degrees and roast for an additional 45 minutes, or until the temperature registers 160 degrees in the meatiest portion of the bird — the thighs, and under the breast where the thigh meets the breast — and the juices run clear.  If necessary, return the bird to the oven for more roasting; check it every 5 minutes.
  9. Transfer the chicken to a carving board and let it rest for 20 minutes.
  10. Just before serving, set the pan of vegetables over medium heat and reheat the vegetables, turning them and glazing them with the pan juices.
  11. Cut the chicken into serving pieces, arrange over the vegetables, and serve.

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The Best Guacamole — Period

27 Mar

 

Do you ever wonder what happens when the doctor gets sick?  I mean, who takes care of the patients?  Well, don’t worry because this doctor’s only ailment is a treatable case of Spring Fever.  I will get my tropical cure soon enough, but in the meantime I am treating myself with my husband’s tried-and-true recipe for homemade guacamole.

Guacamole is a new love for me, though, because neither one of my parents have learned to love it… yet.  I wouldn’t touch the stuff until I had been married for at least five years and it was another year or two before I really learned to love it.  Now, though, I crave the stuff, especially since I know it is packed with good-for-you vitamins and nutrients.  The fresher the better, and this recipe is divine with chunks of onion, cilantro, garlic, and tomato, and a healthy squeeze of fresh lime juice.  I recommend avocado regularly for my youngest patients when they are just being introduced to solid foods.  Maybe if my mom had fed me avocados when I was a baby…

This week my sister, who is also my nurse practitioner, sidekick, compadre, partner-in-crime, etc., has abandoned me for a conference in the Lonestar State, so I have yet another reason to have Tex-Mex food on the brain.  So here you go.  Stop by the grocery as soon as you can and pick up the necessary ingredients.  You’ll decide to eat this for dinner just like I did.  And decide to save the taco fixings for tomorrow night because your tummy is so full of avocado-y goodness!

 

 

 

Guacamole

3 avocados, peeled and pitted
Juice of 1 lime
1/2 teaspoon salt
1 pinch ground cayenne pepper
1/2 cup red onion, diced
3 tablespoons cilantro, chopped
2 Roma tomatoes, diced
1 teaspoon minced garlic

 

In a medium bowl, mash avocados with a fork (we like to leave ours a little lumpy).  Stir in remaining ingredients.  Refrigerate for 1 hour before serving.  Serve with crispy tortilla chips (my favorite are Xochitl).

 

 

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Tips for Successful Cakes

20 Mar

I have so many posts waiting to be written that I don’t know where to start!  I even have a few finished sewing projects to show you!!  I will start with something that is already photographed, though, and since I will have a few cakes recipes for you in the upcoming weeks, I will share some of my cake baking tips with you in preparation.  Some of these tips have been picked up from various internet sources, some from cake decorating instructors, and some from learning the hard way 🙂

I hope you will find these tips useful and if you have any good tips of your own, feel free to leave them in the comments section.

P.S.  The cake photographed above was made a while back for my aunt’s mother-in-law’s 90th birthday.  I had the cake layers and frosting made up and then got food poisoning.  My wonderful mother came over at the last minute to finish assembling and decorating the cake and delivered it to the party.  Thanks again, Mom!

 

1.  Pan Preparation

Most butter or oil based cake recipes will instruct you to grease and flour your pans.  I don’t know about you, but I always get flour everywhere when I do this.  When I took a cake decorating class at a local community college a few summers ago, the instructor presented this brilliant technique.

 

Easy Peasy Nonstick Cake Pan Coating

1 cup shortening
1 cup all-purpose flour
 

Combine both ingredients in a small bowl and beat with a hand mixer until thoroughly combined.  Scrape into an airtight, resealable container and store in the pantry.  Using a paper towel or pastry brush, spread a generous amount in cake pans to prepare for baking.

No need to shake flour in and then tap it out.  This also prevents that cake-y, flour-y mess on the outside of chocolate cakes.  This paste will keep stored in the pantry indefinitely (at least for as long as your shortening and flour would have been good for).

In recipes that call for buttering, lining with parchment, then buttering and flouring the pans, I have found that just a good coating of this stuff is sufficient.  But note that this paste should not be used for cakes that do not call for greased pans.

 

2.  Insure level tops

I do several things to make sure my cake layers are level.  First, I use insulating strips around my cake pans.  Wilton makes these and you can buy them at Hobby Lobby or Michael’s.  You can also use wet strips of dish towels wrapped in aluminum foil.  The theory is that by insulating the edges of the cake pan, the edges of the cake do not cook as fast, therefore, they will rise higher and be level with the center of the cake.

Rotate your pans partway through baking to make sure your layers bake and brown evenly.

Another tip I learned from my cake decorating instructor — press down gently on the top of your cake layers with a clean kitchen towel or paper towel immediately after removing them from the oven to level any high spots.

After cooling my cake layers in the pans for 10-20 minutes, I turn them out (top-side down) onto parchment-lined cardboard cake boards and leave them there for about 10 minutes.  I then slide the cake and parchment off of the cake board onto the cooling rack to finish cooling completely.  This is a trick I discovered myself that makes the top super smooth and flat and the edges very square.

Using these tricks, I haven’t had to level a cake layer with a knife in a very long time.

 

3.  Crumb coat

If you have gone to all the trouble of making your cake beautiful and level, you don’t want stray crumbs in your frosting.  Once you have filled and stacked your layers, apply a thin coat of frosting on the sides and top of your cake then place it in the fridge or freezer for 15 minutes or so to allow the frosting to set up.  This will seal in crumbs and make it less likely for them to escape into your outer coat of frosting.  This is especially important if you are frosting a darker cake (like chocolate or red velvet) with lighter frosting (like cream cheese).

 

4.  Don’t point out your mistakes

If you have gone through the motions to make a filled, frosted, and decorated layer cake, chances are you are much more talented in the kitchen than most of the folks who will be eating your cake.  So don’t point out the minor imperfections that you may notice about it!  Smile quietly and politely thank everyone for their praises about your divine creation 🙂

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Golden Vanilla Purist Cupcakes

7 Mar

 

I have a new food blog crush — Scientifically Sweet — which presents delicious recipes with a scientific spin.  I was thrilled to learn that the release of a cookbook by the same name was imminent so I hopped over to Amazon and made a copy my own to satisfy my nerdy sweet tooth.  I was all set to cozy up on the couch with the book Monday night and plan which recipe I would try first, but my sweet little niece had other ideas.  Namely, ideas like a sleep over and playing dress up.

 

 

So once I got her off to school yesterday, I flipped through the 101 thoroughly and beautifully photographed recipes and decided my first victim would be the Golden Vanilla Purist Cupcakes with Vanilla Roux-Meringue Buttercream.  I am always on the lookout for the perfect vanilla cupcake recipe.  I am also a HUGE fan of Swiss Meringue Buttercream (or SMBC, for short).

SMBC is not as cloyingly sweet or greasy as American buttercream made with powdered sugar and shortening.  It also holds countless flavors and mix-ins beautifully.  And best of all, you can make it by remembering the simple mathematical ratio of 1-2-3.  1 part egg whites to 2 parts sugar to 3 parts butter.  I was intrigued by the recipe in this cookbook because it takes SMBC a step further by mixing in a vanilla roux, a step similar to that of an old-fashioned cooked frosting.

As far as the cupcake goes, the batter comes together easily with a one-bowl method and is smooth and silky.  The cupcakes rise significantly so be sure not to fill your cupcake liners more than half full.  The cake is fluffy and moist.  The cake releases neatly from the paper liners which I think is an important feature for a good cupcake recipe.

As for the frosting, it is very tasty.  It is silky smooth, creamy, gorgeous, and pipes like a charm.  I am not sure I will do this every time I make SMBC, but the extra step definitely takes the flavor and texture to a different level.  I will add vanilla beans to the roux next time to see if this will deepen the vanilla flavor.  I will also increase the salt a little to bring out the flavor a bit more.

Overall, my first recipe from Scientifically Sweet by Christina Marsigliese was a success, and I am excited to try many more creations from this gorgeous book.  I hope y’all like desserts because it looks like I might be on roll 😉

 

 

Golden Vanilla Purist Cupcakes with Vanilla Roux-Meringue Buttercream

Makes about 15 cupcakes
 
 
For the cupcakes: 
  • 1 cup all-purpose flour
  • ½ cup cake flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup superfine sugar (I just pulsed my granulated sugar in the food processor then measured it)
  • ¼ cup unsalted butter, at room temperature
  • 1 large egg, at room temperature
  • 1 large egg yolk
  • ¼ cup full fat sour cream, at room temperature
  • 2 tbsp pure canola oil
  • 1 ½ tsp pure vanilla extract
  • 1/3 cup 2% milk, at room temperature
For the frosting:
  • 2 tbsp all-purpose flour
  • 2/3 cup plus 1 tbsp granulated sugar, divided
  • 2/3 cup 2% milk
  • 3 large egg whites
  • 1/8 tsp salt
  • 2/3 cup unsalted butter, at room temperature and cut into 1 tbsp pieces
  • 1 tsp pure vanilla extract

 

Preheat your oven to 350°F. Line 15 muffin cups from two standard muffin pans with paper liners and set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, sift together both flours, baking powder, baking soda and salt. Attach the bowl to the mixer, add sugar and mix on low speed until evenly blended, about 30 seconds.
 
Add softened butter and beat on low speed for 1 minute. The mixture will become less dusty as the butter becomes coated with flour and broken down into small pieces. Increase speed to medium-low and continue to beat until the mixture resembles damp sand or fine bread crumbs, about 2 minutes.
 
In a medium bowl, whisk together egg, yolk, sour cream, canola oil and vanilla extract until smooth. Add it to the flour mixture and beat on medium-low speed until moistened, sticky and the batter begins to form webs along the sides of the bowl and the beater, about 20 seconds. With mixer running on low, gradually add milk and then beat on medium speed for 20 seconds. Stop the mixer to scrape down the sides and bottom of the bowl, and then beat on medium speed for another 15 seconds. Do not over-mix. The batter will be smooth, satiny and creamy-looking. Gently fold the batter a few times with a rubber spatula to incorporate any ingredients stuck at the bottom of the bowl.
 
Spoon or scoop batter into lined muffin cups, filling them no more than halfway full (these cupcakes will rise quite a bit). Bake until evenly browned on top, the cake springs back when pressed gently with your finger and a toothpick or wooden skewer inserted into the center comes out clean, about 18 minutes. Transfer cakes to a wire rack to cool completely.
 

To make the buttercream, whisk together flour and 1 tablespoon of sugar in a small 1 or 2-quart saucepan until evenly blended.  Gradually whisk in milk until smooth.  Place over medium heat and cook, whisking constantly, until it begins to thicken and nearly comes to a boil. Reduce heat to medium-low and continue to cook, while whisking constantly, until very thick and paste-like.  When it is ready, the mixture will resemble white glue and you should be able to see the bottom of the pan as you whisk.  This will take about 10 minutes all together.

Pass the mixture through a fine mesh sieve and into a small bowl.  This serves to remove any lumps and it helps the mixture cool down faster.  Place plastic wrap directly over the surface and set aside to cool completely at room temperature.

In the heat-proof bowl of a stand mixer, whisk together egg whites, remaining 2/3 cup sugar and salt. Place the bowl over a pot with ½-inch of simmering water or a double-boiler and whisking constantly until the mixture reaches 162 degrees F (72 degrees C), about 5 minutes. Remove from heat and immediately attach the bowl to the mixer fitted with the whisk attachment. Beat on high speed until it is completely cooled. This will take about 7-8 minutes and the mixture will appear white and fluffy like marshmallow or shaving cream.

Do not begin adding butter until the bottom of the bowl feels neutral (not warm).   Reduce speed to medium and add the butter slowly, one tablespoon at a time. Increase speed to medium-high and beat until creamy and smooth, 1-2 minutes. The mixture will go from looking grainy and soupy to smooth, silky and glossy. Scrape down the sides and bottom of the bowl.

At this point the cooled flour/milk mixture will be stiff.  So, with a wooden spoon or spatula, beat it vigorously until it is smooth and creamy.  Add half of the cooled flour mixture to the buttercream and beat on medium-high until smooth, about 30 seconds.  Add the remaining flour mixture and vanilla extract and beat until whipped and creamy, about 1 minute more. Cover with a damp cloth if using shortly.

Frost and decorate cupcakes as desired.

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Oatmeal Banana Nut Chocolate Chip Cookies

5 Mar

Please, add any missing ingredients for these cookies to your grocery list ASAP — you need to make them STAT!  They are like banana nut bread and chocolate chip cookies fighting and making up in your mouth.  And they are loaded with good for you ingredients — like bananas, whole wheat flour, and oats (and yes, a stick and a half of butter, too). 

 

 

Before you ask, yes, that’s milk on the rocks.  Growing up, my grandfather operated a large dairy farm.  We were only allowed to drink his brand of milk, whole fat of course, and always on the rocks.  And a big refreshing gulp of it was always followed by a loud and satisfying, “Aaahhhmmm!!!”  And truthfully, it still is, even if it is only in my head instead of out loud, even if the dairy farm has morphed into high dollar residential real estate, and even if the milk is 1% instead of whole fat.  My grandfather would like these cookies, and the next time I see him, I will take him a batch so we can dunk them in our milk on the rocks and say “Aaahhhmmm!!!” out loud together just like when I was a kid 🙂

P.S.  My grandfather grew, harvested, and shelled the pecans that went into these cookies.  He keeps my freezer stocked with several gallons every season.  How sweet is he?  See now why he’s getting some cookies soon?

 

Oatmeal Banana Nut Chocolate Chip Cookies

Yields 3 dozen

 

1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon coarse salt
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
1/2 cup mashed ripe banana (about 1 large)
1 cup old-fashioned rolled oats
8 ounces semisweet chocolate chips
1/2 cup coarsely chopped pecans, toasted (about 2 ounces)

 

1. Preheat oven to 375°F. Whisk together both flours, salt, and soda in a bowl.
2. Put butter and both sugars into the bowl of an electric mixer ­with the paddle attachment; mix on medium speed until pale. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in ­banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chunks, and walnuts.
3. Using a 1 1/2-inch ice cream scoop (or heaping tablespoon), drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12-13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cook­ies to wire racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.

 

Adapted from How to Eat a Cupcake who adapted it from Martha Stewart’s cookie cookbook.

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Wicked Caramelized Sea Scallops

1 Mar

This past weekend Matt and I took an itty bitty teeny-weeny little tiny mini vacation to see the musical Wicked in Birmingham.  While I had great plans to sew a skirt especially for the occasion, I just didn’t have enough time to finish narrow hemming four layers of thin, silky fabric before we left.  And it’s a shame, too, because one of the leads in the production wore a very similar skirt in one of the scenes of the musical.  Instead, I decided to wear a beautiful store-bought dress that has been hanging unworn in my closet for a while.

While we were in Birmingham, we stopped by Whole Foods to do a little shopping (but mostly to just look and drool).  We brought home some gorgeous 10-count sea scallops that I cooked that evening for dinner.  Those of you who know me, know that I am a die-hard baker — I love that baking is very scientific and follow-the-directions.  I am less fond of cooking since it is more art than science (back to the whole OCD/control-freak bit again).  Scallops are one thing that I like to cook, though, thanks to the excellent directions in this cookbook.

I first learned about Thomas Keller when Matt and I were in Napa Valley a few years ago.  While we didn’t eat at any of his restaurants, I sure wanted to.  When we got home, I purchased the French Laundry and ad hoc at home cookbooks.  I don’t know that I’ll ever make anything from the French Laundry but I do use ad hoc on a pretty regular basis.  The roasted chicken has become a regular on my table (I’ll share it with you sometime), and his ice cream is divine.

These scallops are extremely easy to prepare and are almost fool-proof.  I recommend waiting until you can find really large scallops — like those that are 12 or less to the pound — so that your dish will turn out successfully.  This dish is definitely one that you could serve to impress guests but also works well as a quick, light meal on a busy night (like it was for Matt and I after we spent 4 hours on the road home from Birmingham and made a detour by the state farmers’ market in Montgomery).

A few notes about this simple recipe to ensure it succeeds without a glitch:

1.  Try to use the specified brand of Kosher salt.  If you can’t find it or don’t have it, measure your salt by weight, not volume.  In other words, if you don’t have Diamond Crystal, weigh out 5 ounces of salt — don’t use a measuring cup.

2.  Do not use olive oil.  Olive oil is not well-suited for high-heat cooking and may scorch.  You could use canola or vegetable oil if you had to, but clarified butter really is the best.

3.  To clarify butter, simply melt 1/2 stick of butter in a small sauce pan over low heat.  Pour it into a small, narrow glass.  Let it sit until the milk solids have settled to the bottom and you see two distinct layers.  Skim the foam off the top and discard.  Carefully pour the clear yellow liquid off the top into another small container (this is your clarified butter).  Discard the milk solids that remain in the bottom.

4.  Use a stainless steel pan.  It will caramelize the scallops better than a nonstick pan.

Caramelized Sea Scallops

Serves 6
 
1 cup (5 ounces) Diamond Crystal kosher salt, plus more to taste
2 cups boiling water
8 cups cold water
1 dozen large (8-10 count per pound) or 1 3/4 pounds sea scallops
2 tablespoons clarified butter
1/2 lemon (optional)
 

Line a small baking sheet with paper towels.  In a large bowl, combine the salt and boiling water, stirring to dissolve the salt.  Stir in the cold water.  Add the scallops to the brine and let stand for 10 minutes but no longer as the scallops may become too salty.  Remove from the brine and rinse under cold water.  Place on a single layer on the baking sheet to drain.

Heat the clarified butter in a large stainless steel frying pan over medium-high heat until it ripples and smokes.  Sprinkle the scallops lightly with salt then add to the pan without crowding (scallops should not touch — cook in two batches if necessary).  Cook, without moving the scallops, until the bottoms are a rich golden brown, 3 to 3 1/2 minutes.  Turn the scallops and caramelize the second side.

Transfer the scallops to a serving platter and serve with a squeeze of lemon juice on top, if desired.

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Happy Mardi Gras! — Cat 4 Hurricane Cocktail

20 Feb

I had hoped to get this post to you yesterday but I was just too busy trying to finish up my current sewing project.  I hope you don’t mind 🙂

Yesterday was Joe Cain Day and I thought this would have been just what the doctor ordered.  At least I still got it to you before Fat Tuesday so you can mix up a batch to enjoy during the festivities tomorrow.

 

And now for the Mardi Gras trivia I promised earlier:

1.  Mardi Gras was started right here in Mobile, Alabama, in 1830 by a bunch of revelers called the Cowbellion de Rakin Society.  They plundered local stores for various implements (rakes, hoes, cowbells), and took to the streets on New Years Eve.  The Cowbellion de Rakin Society traveled to New Orleans in 1857 to establish the the traditon there.  You’re welcome, New Orleans 😉

2.  Joe Cain is the man responsible for reviving the Mardi Gras tradition after the Civil War.  He donned Chicasaw Indian clothing and rode around in a decorated coal wagon pulled by a mule.

3.  Joe Cain Day is celebrated the Sunday before Mardi Gras.

4.  The Polka Dots were the first women’s society in Mobile, first parading in 1949.

5.  Finallly, which two of the Mardi Gras colors originated in Mobile?  Purple and yellow.  Green was added in New Orleans.

Fun trivia facts from:  http://www.funtrivia.com/en/subtopics/Mardi-Gras-29719.html

 

Category 4 Hurricane Cocktails

I made these last month for our supper club and wanted to find a recipe that was similar to Pat O’Brien’s without using a mix.  These were tasty, simple to whip up, and packed a powerful punch!

I scaled the recipe up to make 1 gallon of punch for our supper club but I have given you the original recipe for 1 serving below.  If you are having a hard time finding passion fruit juice, I found mine by the refrigerated orange juice.  It is actually passion fruit cocktail so I don’t think it is the same color as pure passion fruit juice.  I added some extra grenadine to get a nicer red color.  You may find pure passion fruit juice in the ethnic aisle or at the health food store.

If you want to go all out and take these babies to the category 5 level of all-out destruction, add a splash of 151 rum 🙂

  • 2 oz light rum
  • 2 oz dark rum
  • 2 oz passion fruit juice
  • 1 oz orange juice
  • juice of a half a lime
  • 1 Tbsp simple syrup
  • 1 Tbsp grenadine
  • orange slice and cherry for garnish

Combine all ingredients except garnish in shaker full of ice and shake well.  Strain into hurricane glass filled with ice.  Garnish with fruit and serve immediately.

 

Adapted from about.com.

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Weekend Round Up

18 Feb
 

Don’t you hate it when you finally have a day off and you still wake up at 6:30 AM?  Today is my first day off after 12 days straight of nursery rounds, office hours, and after-hours calls and I was looking forward to snoozing until at least 8!  Oh well.  I got up and ate my usual Nutella toast and decided to let y’all know the things I’ve been working on over the past few weeks.  I have to run out for a new pair of fabric shears today but hopefully after that I will get some of these unfinished projects wrapped up!

From the Sewing Room

Here are some of my current fabrics under construction:

 
This was my first time scanning fabric. I promise there isn’t a stain in the middle.
  This Marc Jacobs stretch cotton will involve this cute peplum — that’s all I’m telling you for now!  It’s ready to be finished now that my wonderful alterations expert, Lisa, helped me finish fitting it.
 
 
 

This stretch Tahari suiting has shades of fuschia, coral, and green on a peachy background.  I am practicing lining and seam finishes with this one.  I hope to wear it to work one day this week so I will show you pics when it is done.  Please notice my lovely fuschia serging thread.  I finally got brave enough to change the thread on my serger all by myself! 🙂

 
 
 

These dots have been underway the longest.  They are the skirt for my Bombshell Dress from the Sew Retro class on Craftsy.  I am having fitting issues with the bodice so I may go ahead and finish the skirt to wear until I can get some professional help with the bodice.

From the Kitchen 

On the cooking front, I made three really good recipes from the interwebs this week but didn’t have a chance to snap a pic of any of them.  The first one is a regular in my rotation.

 I like Tiny Urban Kitchen‘s method of steak preparation because it eliminates all the guess work.  While my husband is usually in charge of cooking the steaks in our house (he is the steak whisperer, after all), occasions arise where I may be called on to complete the task.  Enter steak prep method for the immensely OCD :O

 To accompany our steaks, I tried Ina Garten’s roasted asparagus.  It was perfect for a weeknight meal (and would also be a great low maintenance side for a big dinner party).  This is super easy and involves tossing trimmed asparagus with olive oil, seasoning with salt and pepper, and roasting on a pan at 400 degrees for 25 minutes.  There.  Now you don’t even need to click the link.

Photo look too good to be taken by me? You're right -- it's from Bo's Bowl.

Finally, I made Bo’s Bowl’s Strawberry Cream Cheese Muffins to use up some waning strawberries from the farmer’s market — delish!  I took the leftovers to the nurses at the hospital and they were gone within minutes.  Be sure to check out Bo’s blog — he also hails from the Heart of Dixie.

So that’s it for this week.  Stay tuned for a fully-loaded Mardi Gras recipe just for you in the next few days, as well as some fun Mardi Gras trivia.  Have a good Saturday!

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