halloween hello

I hope you have a hauntingly great day!

salt-roasted potatoes

I love trying the recipes from Cook's Illustrated magazine - this was in their September/October 2011 issue and reminded us of the jacket potatoes we enjoyed in London a few years ago (an inexpensive and filling meal; they can be topped with anything that you like on your baked potatoes).  Nestle potatoes and a head of garlic on a bed of salt.  Cover with foil and roast 75 minutes at 450 degrees.  Uncover, remove garlic (make some roasted garlic butter with it for the potatoes), lightly coat potatoes with olive oil, crank oven up to 500 degrees and roast for another 15-20 minutes. 

cooler weather supper

I enjoyed making a wonderful roasted butternut squash soup (in the glass mug) to go with this open-face lamb 'sloppy joe'.  The bread is spread with goat cheese, topped with baby spinach leaves, and then smothered with a mixture of sauteed ground lamb, onion, garlic, tomato puree, rosemary and honey.  Honey and lamb are great partners with the sweetness of the honey marrying with the distinct taste of the lamb. 

butternut squash ravioli

I made a roasted garlic and butternut squash filling, then used wonton wrappers for the pasta.  These are topped with a hazelnut-oregano pesto and fried sage leaves. 

fast foccacia

I didn't have time to make my dough from scratch so I used a pre-made small pizza shell (such as Boboli brand).  Then I topped it with pesto, kalamata olive halves, cherry tomato halves, sliced red onion, and fresh grated Parmesan.  It was done after 10 minutes in a 400 degree oven, then I sprinkled it with fresh basil. 

october treats

Enjoyed memorable meals in L.A.:  The Border Grill on 4th in Santa Monica (Green Corn Tamales!) and Susan Feniger's Street on Highland in Los Angeles (Kaya Toast!).  I also love Halloween time at the Disneyland Resort.  I always treat myself to a marshmallow treat while in the parks. 

lamb chop dinner

These are spice-grilled lamb chops topped with rosemary crumbs, grilled skewers of squash & proscuitto with a mint dressing, and a crab-salad stuffed avocado.  Add in the zinfandel and it makes for a lovely evening!  

fresh tomato sauce

This is nice to make while the pasta cooks.  While bringing the pasta water to a boil, peel a pound of delicious tomatoes from your garden or the Farmers Market.  Crush them with your hands into a bowl.  I find that pound of tomatoes will sauce about 1/2 a pound of pasta.  While the pasta cooks, saute the tomato pulp in a Tbs. of olive oil with a chopped clove of garlic and a pinch of salt.  Once it is reduced to sauce-like consistency I add a few sliced fresh basil leaves, a tsp. of balsamic vinegar, and a pinch of dried red pepper flakes.  Taste for salt.  Drain the cooked pasta and mix in with the sauce to heat for a couple of minutes.  Serve topped with freshly grated Parmesan. 

fresh tomato soup

This is a spicy Asian-flavored fresh tomato soup that can be served either hot or cold.  Garnished with crab meat and pea tendrils (I can usually find pea tendrils at the local Asian market).  I wanted to keep using the wonderful tomatoes from the Farmers Market. 

my kitchen patron saint

San Pascual is is reported to be a shepard from Spain who was a lay brother in the Franciscan order in the late 1500's.  He is the patron of kitchens because legend has it that an angel attended to his kitchen duties while he prayed before the Eucharist.  I have several depictions of him hanging in the kitchen - some include the lovely phrase "panza llena, corazon contento" (after a good meal, the heart is content).

taco treat

Pretty plain, simple and delicious.  We like our tacos with a softly fried corn tortilla, seasoned ground beef, homemade salsa, shredded cheddar, and lettuce. 

balsamic berry salad

Just a touch of balsamic vinegar does wonders for the berries.  I like my fruit at room temperature so I make this up about an hour before serving and just let it set.  Mix a pint EACH of strawberries, blueberries and raspberries.  Gently mix in 1/4 c. sugar and 1 Tbs. balsamic vinegar.

homemade flour tortillas

Using a very old griddle, once in a while I treat us to fresh homemade flour tortillas to go with our New Mexican dinner.  They may look rustic, but the taste just can't be beat.  I have to have the right tools and ingredients - besides the antique griddle (we call it a 'comal'), I use a tiny little ancient rolling pin, and lard for the shortening.

garden tomatoes

The season will be ending soon.  No tomato worms this year!  We harvested just enough from this little plant to enjoy a few tasty salads and BLTs with garden ripe tomatoes.