Simplicity.

Summer is in the wind, tubers are crowding the river.
Rain scents the air with a fresh hint of pine.

And the hunger is for fresh, simple, whole foods.

Linger as you put your blackberries away. Enjoy the flavors & colors of this coming season.

Delight in the fresh tomato.
 And change things up by tossing it with sautéed red onion & basil.

Depending on the sweetness of your tomatoes consider adding a bit of sugar to balsamic vinegar
& tossing in a little olive oil, sea salt & cracked pepper.

This is a new side I've been prepping for fly-fishing lunches.
So the flavors have roughly 4-5 hours to meld.


For those who like exacts:

3 medium size Tomatoes
3 medium sized Red Onions
10 Basil leaves
2-3 Tbsp Olive Oil (divided)
4 tsp Balsamic Vinegar
2 Tsp Sugar (adjust to tomatoes sweetness)


1. Heat 1 Tbsp Olive Oil in skillet over medium heat

2. Slice Onion rounds - leave intact 1/4" thick

3. Brush onions with Olive Oil, sprinkle with Salt & Pepper
& lay intact on skillet surface - do not layer your Onions. Flip once after 5-6 minutes Onion should be browned & even light charring is fine. (You may need to repeat this step if all the Onions do not fit in your skillet - if so add another Tbsp of Olive Oil to the skillet before adding Onions)

4. While Onions are in skillet, slice Tomatoes into wedges & toss with strips of Basil, Balsamic Vinegar,
1 Tbsp Olive oil & Sugar if needed.

5. Remove Onions from skillet when finished, let cool, separate & toss with Tomato mixture.

Let flavors meld at least a few hours before serving.


** A cast Iron skillet is my preference for preparing the Onions **

The beautiful plate.

Thin sliced garlic = guard your knuckles closely

Ah but when I saw a recipe for Garlic Chips, I knew this wasn't a when I get to the store next kinda recipe it was more of a make it right now, even if it requires one more trip to the store.

It did not.

Because all this little beauty requires is milk, garlic & oil.

Staples.

I rec'd a wonderful new cookbook containing the Garlic Chip recipe (it will have its own blog post)

But I'm going to add a photo here too.

The plan was to add Garlic Chips to the top of a baked brie.

That baked brie needed a baguette.

I have a very large bag of fresh ground wheat flour that begged use.

So with reservation I pulled out my bread maker & made wheat bread dough.

Meanwhile I placed the thin slices of garlic in a small pot & covered them with milk, 

bringing the milk to a boil.

The recipe says to strain the garlic & then repeat the milk boil 2 more times.

Once finished the garlic should be pressed dry with paper towel.

(This was my first batch which got a bit dark, but I forgot to take a photo of the second.)

The towel dried garlic slices are added to 300 degree canola oil - be precise on this. My oil was too hot the first time. The second batch tasted better. The garlic should be removed 

when they are golden - about 12-15 minutes.

While the garlic chips cooled I worked on the brie.

I borrowed from a pampered chef recipe & mixed 1/4 cup apricot jam & a pinch of red pepper flakes.

I also toasted 1/4 c. pecans in butter & sprinkled with sea salt.

The brie is cut in half horizontally & layered with the jam mixture & pecans.

Repeat by placing more jam on top of the sandwiched brie.

Sprinkle with pecans.

My bread came out of the oven looking better than I had hoped.

I brushed it with butter & sprinkled it with sea salt.

Our pepper pecan brie went in the oven.

I slid the baked brie of the baking plate onto a serving plate topped it with garlic chips & served 

 it with the sliced baguette.

The roast I was slow cooking was ready at the same time.

The small white dish holds the extra garlic chips. 

They were fantastic & they are gone.

We gathered around the table with a heartfelt prayer of thanks for this abundance.

We are blessed.

Bread & Butter Baby!

Somewhere I have heard it said that the glory is in the details. The small, seemingly unnecessary things we do in life are often what set our decisions apart. What sets us apart.

My hubby & I like long walks. We hike a trail that leads to a pine laden rise. Below us the river flows wild and clear. And for a few minutes we are almost alone.

We watch as a fisherman tries a new fly, giving quiet thanks for creation's complexity.

Jay finishes a sentence. I nod. We sense our reprieve is coming to an end.

He grabs my hand and we start for home.

 "It's often the things that come natural to us that we take for granted. We tend to think that

what is easy for us is easy for everyone" He muses.

And I keep thinking about these true words.

As a foodie I think of the small details we foodies notice.

Seemingly small changes. And as one who fishes I know the details make all the difference.

If I used the word "love" loosely I might say I love butter.

My dad asked for butter one year for Christmas - this gene is inherited.

When I was first married and had no idea how or what to cook I found a recipe for honey butter.

Which is basically a blending of equal parts whipped butter & honey with a 

few hearty sprinkles of cinnamon.

I somewhat forgot about Honey Butter until last spring. I was packing a catered lunch for my hubby's fishing trip & had roasted Sweet Potato Medallions. 

I wanted to add something that put these a little over the taste bud top.

So I whipped up some honey butter & added a few salted pecans. A new favorite was born.

Last week I catered a dinner at the Muskegon River Lodge. 

www.muskegonriverlodge.com/

The meal had some fairly sweet elements so I decided to forgo the Cranberry Walnut Bread side & instead made Cranberry Walnut Butter & Herbed Butter.

I served this with a multi grain baguette.

It surprised me when one of the guests wanted the recipe.

I served some to my family to see if they felt the same...they did.

Those small inane details that make all the flavorful difference.

Herbed Butter  (pictured above with green beans) :

One stick of softened butter whipped

1 tsp oregano

1 tsp basil

1/2 tsp pepper

1/2-1 tsp minced garlic

That's the basic recipe but I don't hesitate to swap one of these out or pull an additional herb from my garden.

Cranberry Walnut Butter (top photo)

1 c. dried Cranberries

1/4 cup simmering Orange Juice

1/4 cup salted toasted walnut pieces

One stick of softened butter

2-1/2 Tbsp Honey

2-1/2 Tbsp Brown Sugar 

1. Add dried cranberries to OJ that has been brought to a simmer. 

2. Remove from heat & let soak about 15 minutes. 

3. Whip butter with honey & brown sugar about 5 minutes

4. Add walnuts & cranberries - mix til well blended

5. Refrigerate until chilled

I have only begun to experiment with Cranberry butter but think it could be delicious on Squash & a whole host of roasted veggies. 

The difference the right fly makes.

Kitchen Life & The No-Mayo Potato Salad

Lately I have been living within about 20 square feet of space...it is the kitchen & I manage life quite well from here.


The editor of Cook's Illustrated writes that cooking 
is therapeutic, a place to still the bigger questions of 
life & focus on not burning garlic or overcooking custard. 
I agree.


Yesterday evening I catered dinner for a wonderful couple.
Their menu? 


Crab Rangoon Dip served with Parmesan Won Ton Strips
Layered Apricot Jalapeno Brie topped with Salted Pecans & served with buttered Baguettes


Mixed Greens tossed with Goat Cheese, Candied Pecans, Dried Cherries & Champagne Vinaigrette


Smoked Cornish Hens stuffed with Porcini Mushroom Wild Rice served with Lemon Glazed Green Beans & Apple Cranberry Walnut Bread


Raspberry Lemon Trifle


(Yes - There will be recipes & pictures of this!)


This morning I was up early prepping a fishing trip lunch & thought I should share a recipe I stumbled upon while searching for a Non-mayo Potato Salad: 


Dijon Vinaigrette Potato Salad


1. Chop 3 lbs Potatoes into small wedges (I prefer redskins)
2. Add to a pot of cold water
3. Boil til tender, strain & rinse with cold water.
4. While potatoes are cooking mix: 
1/2 cup extra virgin olive oil 
3 tablespoons white wine vinegar 
2 teaspoons coarse-grained Dijon mustard 
1 tablespoon caper liquid from the jar 
1 clove garlic, finely chopped 
Pepper 
1/2 cup finely chopped chives or green onions 
1/3 cup chopped flat-leaf parsley 
3 tablespoons finely chopped tarragon 
2 tablespoons capers, drained

5. Toss potatoes with vinaigrette 

6. Serve at room temp.

Sunny Days, Friends & Grilled Fare

Some of my favorite people came for a long weekend visit. We crammed it with fishing, food, park tag, prayer & games.
I loved it. And upon watching these beloved friends back down the driveway my little guy
said "New Rule! If company comes, they have to stay." I nodded my head in agreement a lump wedged solidly in my throat.

I came back into the kitchen busied with a few more dishes that needed cleaned before I began lunch. I was craving something nutritious & quick to clean up.
After a long winter a girl can forget how simply divine grilling is. Few dishes + smoky deliciousness.

Sunny Sundays call for more time outside than in. My solution?  Seasoned meat & veggies all cooked on the grill. We used Chicken marinated in garlic, oregano & italian dressing. Than topped it with Yellow Bell Peppers, Asparagus & Mushrooms.
Simply stacking one veggie over another gives a dish color appeal. See? My hubby cannot even keep his hands off while I try to snap a picture. (btw - he just said he doesn't like this picture because his fingers look like smoked sausages - that man sure keeps me laughing! He is not vain enough to tell me not to post it though. :)

Bon Appetit! Now go enjoy the nice weather.

Sweet Potato Fries & Other Mild Obsessions....

  I said mild. But if I am eating the                           

same food for breakfast, lunch & dinner

has it crossed from mild obsession to 

strong obsession? 

I have tried making these a couple ways.

But here's my preference:

1. cook the potatoes. mine took 1 hr. @350

2. let them cool, unless of course you like having 

    your hands on fire.

3. peel them and slice them into long strips, or short,

    your choice.

4. heat olive oil over medium heat and toss a small

    amount of potatoes in. fry. 

   remove when crispy & golden,

   & add more to the pan.

5. have a deeper dish waiting with paper towel

    to hold the fries. i use one that can be covered 

    with a lid to hold in heat.

6. sprinkle generously with sea salt & consider serving

    with aioli. 

 Speaking of other mild obsessions I am going

to attempt to make homemade peanut butter cups. I have

been thinking about them for days.  I have not found organic

chocolate, yet, but my goal is to make a completely organic 

peanut butter cup.  I guess the fact that I have laid in bed

visualizing myself eating one, means this too has pushed past

"mild".

Fly-Fishing Food

This is Steelhead season which means my hubby is spending the bulk of his time on the river.  And although I have a pile of crafty projects in the corner of the living room I am sharing my time with another favorite - preparing charter trip lunches.  I don't think my hubby is the rule & even though he is exceptional he is not the exception: Fly Fisherman appreciate good food.  I like to bake, cook, etc.  & it is twice as fun when people really enjoy their food.

M & I took turns making muffins which are great to throw in on early morning trips. She made Pumpkin Muffins & will blog about that (M - are you getting this?! - check out Teeny Bopper Baker on my faves to see her blog) and I made morning glory muffins.

But last night, as I was preparing the Austrian Cabbage as a side dish to T-bone steaks, I had to stop & photograph the cabbage.  It is just downright pretty.  I'm not sure how to decorate with cabbage! Anyone? 

While I am asking questions - does anyone have an amazing side dish recipe they'd like to share?

The Austrian Cabbage Recipe is really quite good & was shared by a fellow guide.

1. Boil 1 head of cabbage - cut in large chunks

2. In a skillet fry 2-4 strips bacon - cut in small pieces

3. Add 3/4 c. apple cider vinegar & 1/2 c. sugar to the skillet once bacon is ready & 3 T. pepper

4. When cabbage is tender, strain & transfer to skillet

5. Add 1/2 - 1 small red onion to skillet

6. Keep on the stove until cabbage is cooked to preference

Todays River Menu? 

Morning Glory Muffins (recipe to come)

French Roast Coffee

Cracked Pepper T Bone Steaks

Grilled Herbed Red Skin Potatoes

Austrian Cabbage

Triple Chocolate Cookies

Hopefully this will all be the perfect side to a great fishing experience.

            

Tomato Tart

Crust:
1-1/2 C. Flour
7 T. Cold Butter
1/2 C. Cold Heavy Cream

Blend butter & flour in food processor or mixer until the mixture looks like coarse meal. Add cream and mix til dough comes together. Turn onto flour counter & knead a few times. Cover & refrigerate for 1/2 hour.

Preheat oven to 325. Roll out dough to 14" round. Press into tart pan (pie pan will work) trim excess. Fill shell with your favorite grape tomatoes, cherry tomatoes, or a combo.

Bake 1 hr.  15 min. or until tomatoes are roasted Let Cool. Season with Salt & Pepper. Sprinkle with Feta and Shredded Basil.
This can be made ahead and served at room temperature or re-heated. It is fantastic for brunch!