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 **

Celebrations & Seared Scallops

Birthday dinners are a big deal around here.

At first the b-day guy or girl

planned the dinner menu.

Somewhere along the way one of our kids decided planning dinner was not enough

so they added their request for breakfast.

But this year the youngest munchkin aded lunch.

His menu?

Breakfast:

Carmel Rolls & Eggs 

Lunch:

Ramen Noodle Soup

Dinner:

Mixed Berries

Popovers & Herbed Butter

Roasted Asparagus

Grilled Lamb

Dessert:

Tres Leches

Now what's especially funny about this menu, is that he knew he had me.

We don't eat ramen noodle soup - ever.

But if it was the b-day menu I would buy it & yes make it too.

I had to ask the store clerk which shelf holds this mixture of noodles & chemicals.

So when the fisherman's b-day came

the question was - besides taking your favorite girl fishing,

what would you like to do for your b-day celebration?

He opted for dinner at home:

Roasted Garlic & Toasted Baguettes

Roasted Asparagus

Seared Scallops over Peppered Pasta Alfredo

Orange infused Chocolate Souffle

topped with

Homemade Vanilla Ice Cream

Scallop prep begins with removing the muscle. Yes the thought is somewhat unappetizing.

I turned the scallop so it is easier to see the raised muscle.

It peels off easily.

Sprinkle cracked pepper & sea salt on both sides

1. Heat a large skillet over med-high heat 

(if you have a cast iron skillet - now is a great time to use it)

2. Add 1Tbsp of butter & swirl to coat pan

3. Continue heating til butter turns golden

4. Add scallops 1 at a time (flat side down - don't crowd - it's fine to do more than 1 batch)

5. Cook the scallops until they are well browned ~1 1/2 - 2 min.

(I often add another 1/2 Tbsp of butter at this point)

6. Using tongs turn scallops over 1 at a time

7. Cook 30 sec - 1 1/2 minutes longer until the sides are firmed up & all but the middle 

third of the scallop is opaque

Serve the scallops immediately & kiss your birthday baby!

Brag Books & Cook Books

I don't usually do this but I kinda can't help it. 

I have to show you this picture just in case you don't know my hubby.

Alright there is much I could say about this photo but let's get right to the obvious - 

that is an ENORMOUS Trout. 

I caught one a fraction of the size (see my last blog) & that was a fight. 

So I can barely imagine fighting & landing this lunker.

I am inspired by photos - like the one above & 

it is my main grievance against the average cookbook.

I have a pile of recipe clippings from Cooks Illustrated & Gourmet, and several other cooking magazines.

So after a bit of provocation from my spouse (the amazing guy pict. above) to
clean up the "recipe drawer"
that's right I have one... or use to.... I pulled out a spiral ring sketch pad, glue gun & favorite fabric scraps.
And Wa lah!

A new cookbook filled with picts. & recipes that inspire me.

And also just a really great way to have my "hard copy" recipes a bit more organized & accessible.

Happy Cooking!

Fishing. Grapefruit. Life on the banks.

I was working on a new menu a few weeks back, looking for ways

 to integrate seasonal produce. 

Lets talk about Grapefruit for a minute. I forget about it until December.

But then it shows up on my mom's breakfast table. And I am hooked. 

Hook - line - sinker.

So I bought 15 lbs. of Grapefruit yesterday. 

And I plan to eat it all, at least whatever my family won't take the time to peel.

Oh btw the best way I have found to enjoy Grapefruit is to peel the skin with a knife and then use my thumb to pull each juicy slice out of it's skin.

Life on the banks of the river is a beautiful adventure.

I don't keep track of what season I can fish for other species b/c this one is the one

 that keeps me coming back.

But the menu I mentioned above roused my curiosity about 

Walleye season. And I don't plan to catch & release.

I am planning to prepare Walleye with Grapefruit Beurre Blanc.

YUM.

Beurre blanc —literally translated from French as "white butter"— is a hot emulsified butter sauce made with a reduction of vinegar and/or white wine and grey shallots into which cold, whole butter is blended off the heat to prevent separation.

Besides sounding delish I keep thinking about how it will look on the plate & frankly I'm inspired.

Hope you are too. 

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.

Oatmeal Waffle Recipe & Eating a Good Breakfast.

It's true. Eating a good breakfast is priority around here. A certain child tries to skip out every so often, but I don't let this one slide. 

Okay so I've blogged about b.fast before & it is most certainly my favorite meal of the day. I've tried many types of morning fuel, some work exceptionally well & others just taste a little better.  So I'm adding a few highlights, like the day I realized homemade bagels are better than store bought & that oatmeal waffles can be made for friends on gluten free diets.

If you have a bread maker it is a quick easy way to make dough for bagels.

I remember the 1st bread maker I owned. 

Back when you had to pay $100 +.

Now they litter the shelves of thrift stores.

The dough gets split & rolled into equal sized balls, then shaped like a doughnut.

  (the steam off of these kept steaming my lens)

 Boiled, topped with Cheddar & ready to bake

    Muffins are a morning must during Steelhead & Salmon season.

These babies accompany my hubby & his fly fishing clients.

    My daughter & I throw on the ipod & bake.

But have you ever tried a muffie @ Panera Bread? 

   I was thinking about the Pumpkin Chocolate Chip Muffie.

                         On a whim I poured my muffin batter on a cookie sheet 

in the shape of a cookie. And wha la.

 A new favorite was born.

Our favorites are: Apple Pecan, Pumpkin Chocolate Chip, Cherry Almond & Carrot Cake.

(please don't tell me that these are really just cake eaten for breakfast - I prefer

 my current belief system)

Here are a few recipes I could not do without:

Oatmeal Waffles

2 egg whites

2 tsp baking powder

3 c. oats

1 Tbsp brown sugar

3/4 milk

4 Tbsp butter melted & cooled

Beat egg whites til stiff & set aside. Mix dry ingredients. Fold in beaten whites til just mixed. Pour in your waffle maker!!

Pumpkin Chocolate Chip Muffin or Muffie:

1 c. sugar

3/4 c. oil

1/2 tsp. cinnamon

2 eggs

1 c. pumpkin

Mix & then Add

1 tsp. soda

1 tsp. baking powder

1.5 c. flour

1/2 tsp. salt

Bake @ 350 about 20-25 for muffins check much sooner for muffies.

6am Cooking

The last few months have brought
an unusual occurrence about in our home...me communicating before 7am and having
what I say actually make sense...

at least I think it does.

But this morning like so many chilly ones
before, I was up whipping around the
kitchen. Hoping what I produce for the fly fishing trips, can look half as good as what I was salivating over at Smitten Kitchen's website:
http://smittenkitchen.com/2010/11/sweet-potatoes-with-pecans-and-goat-cheese/

That's right Roasted Sweet Potatoes topped with an amazing blend

of goat cheese, pecans, celery & fresh parsley.

But due to the early hour my pictures did not turn out so well.

She however did a fab. job of getting the pictures.

For those not aquainted with Smitten Kitchens it is my go to website.

And the recipe is simple & according to J tastes very good.

The Tres Leches cake came from another great website: The Pioneer Woman.

http://thepioneerwoman.com/cooking/2009/09/tres-leches-cake/

And this cake was, hmmm, it was, yes I am

groping for the right words...."perfect". However because

I live with & love a fellow foodie I still play with the recipes a bit.

We skipped the maraschinos and added shaved dark choc. When I see m. cherries I just see Red #40 and that grosses me out a bit. So until Senorita Reel & I can cherries, this will do.

J mentioned that orange zest would be quite good.

I think he is right on that...I'll have to try it next time.

But there will be a next time & so far 3 of my 5 have requested it

for their future b-day cake. For those who, like me, do not care for the look of a 9x13 cake,

I think this recipe will work nicely in ramekins.

Fly Fishing Femina

For about a year I have been thinking about how much I would like a 

feminine fishing chest pack.

I have been unsuccessfully watching for an Amy Butler style

oilcloth fabric. Maybe I should just call the company.

As of now almost all my gear is a drab olive green. 

Now don't get me wrong, when I'm fishing I'm not obsessing

about what color I'm wearing,

but there is something nice about not matching every male on the river.

Last summer we spent some time in Pecos New Mexico, not far from Santa Fe.

It was steamy hot & after a day in my sauna like gear, 

I decided to wet wade.

Leggings & a dress were perfect.  I still wore wading socks & boots

because mountain streams are icy cold. 

I'm certain of this b/c my hubby talked me into swimming.

I lasted about 2 minutes.

I just googled fly fishing women's clothing. Still nothing that I haven't already seen.

Allen Bros. does offer a cute top "Fly Girl" (pict. below).

www.theallenbrothers.com

But so far that's all I've got.  And I can honestly say this is when I wish I'd paid more

attention in Home Ec. because I find myself a bit intimidated at the

thought of making all my own  gear.  M is becoming quite

the seamstress - so we'll see - maybe she can help me pull this off

Tight Lines ( as they say) 

Sincerely, 

M & I

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.

            

Lining the Wader Boot - Designing Warmer Fishing Gear.

Freezing temps have not kept the 
Mr. off of the river. 
People pay to fish in sub-zero temperature. 
But really my guy would be out in it either way.

So we found expedition weight

long johns @ Sierra Trading Post 

(love that company).
http://www.sierratradingpost.com/

And have moved on to finding something slightly warmer for the toes.  
Wool socks are a nice place to start but they're not burly enough to be a solo act.

 This winter I have taken on a few boiled wool (felting) projects.  I began with gloves - but that's another  post.  I have a bag full of shrunken wool sweaters. 

When my hubs took an intent interest in my gloves I should have known he was thinking about fishing because all thoughts lead back somehow.

I traced his foot and began cutting a template.

I am still playing around with the design, trying to tailor them to add warmth without adding bulk;
they will need to comfortably fit inside neoprene. 

They are being tested on the river today. Depending on how his toes do, I will either go back to the drawing board or have a small celebration & move on to my next project.