ROMANTIC ENTREE ~ RACK of LAMB with ROSEMARY SAUCE / PISTACHIO CRUSTED SWEET POTATOES / STIR-FRIED SWEET & PLUMP SUGAR SNAP PEAS

"A Kiss that's never tasted

Is forever and ever wasted."

~ from a song by Billy Holiday

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RACK OF LAMB WITH ROSEMARY SAUCE

2 (1-lb.) frenched* racks of lamb

(*have butcher trip meat from tips for easy serving)

3 Tbsp. Dijon mustard

3 Tbsp. soy sauce

3 cloves minced garlic

2 Tbsp. fresh minced rosemary

3 tsp. thyme

3/4 tsp. fresh ginger

6 Tbsp. olive oil

2 tsp. cracked pepper

• Blend Dijon, soy sauce, garlic, rosemary, thyme and ginger in food processor or blender. Add cracked pepper and pour over lamb. Marinate several hours or overnight.
• Bring lamb to room temperature before cooking. Drain lamb, reserving sauce, and place in roasting pan with ribs curving down. Bake in preheated 500º oven for 10 minutes. Reduce heat to 300º, baste with sauce, and bake and additional 10 minutes for rare, 15 minutes for medium-rare.
• Simmer remaining sauce in small saucepan for 5 minutes. Serve over lamb with Pistachio Crusted Sweet Potatoes and Stir-fried Sweet & Plump Sugar Snap Peas. (serves 4)

Suggested Wine: Cabernet Sauvignon

PISTACHIO CRUSTED SWEET POTATOES

~ adapted from Noteworthy Two

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4 medium sweet potatoes

1 egg white

2 tsp. coriander

1 tsp. brown sugar

1/2 tsp. coarse salt

1/2 tsp. cayenne pepper

1/2 tsp. freshly ground pepper to taste

4 Tbsp. plain yogurt or sour cream

1 cup coarsely chopped pistachios

• Bake sweet potatoes until just tender. Peel and rice or finely shred. In medium bowl combine potatoes, egg white, coriander, brown sugar, salt, cayenne, and pepper. Add yogurt or sour cream.
• Shape rounded tablespoons of mixture to form ovals. (Can be prepared to this point, covered and refrigerated). Roll potato ovals in pistachios, coating well. Arrange on foil-lined baking sheet. Bake in preheated 400º oven 10 minutes or until hot. (about 24 ovals)

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STIR-FRIED SWEET & PLUMP SUGAR SNAP PEAS

Stir fry one handful of sweet sugar snap peas and 1 Tbsp. extra-virgin olive oil per person in large saute pan. Cook 2-3 minutes or until hot. Sprinkle to taste with cracked pepper and sea salt.

TEMPTATION FROM THE DARKER SIDE ~ COUNTESS TOULOUSE-LAUTREC'S FRENCH CHOCOLATE CAKE

"All of the evil that people have thrust upon chocolate is really more deserved by milk chocolate, which is essentially contaminated. The closer you get to a pure chocolate liquor (the chocolate essence ground from roasted cacao beans) the purer it is, the more satisfying it is, the safer it is, and the healthier it is."

~ Arnold Ismach

(The Darker Side of Chocolate)

COUNTESS TOULOUSE-LAUTREC'S FRENCH CHOCOLATE CAKE
~ a perennial favorite, perfect for Valentine's Day, adapted from MAIDA HEATTER'S BOOK OF GREAT CHOCOLATE DESSERTS
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1 lb. good semisweet chocolate
5 oz. (1 1/4 sticks) room temperature sweet butter
4 extra-large eggs, separated
1 Tbsp. unsifted all-purpose flour
Pinch of salt
1 Tbsp. granulated sugar

• Preheat oven to 425 degrees.
• In an 8-inch springform pan, cut a round waxed or parchment paper to fit the bottom. Butter one side of paper and the sides of the pan (not the bottom). Place buttered paper in pan, buttered side up, and clamp shut.
• In top of double boiler, place coarsely chopped chocolate. Melt over simmering water, stirring occasionally with rubber spatula. Add 1/3 of butter at a time, each addition completely melted before adding next. Set aside to cool slightly.
• In small bowl beat egg yolks at high speed for 5-7 minutes, until pale and thick. Add Tbsp. of flour and beat on low only to incorporate. Gently fold beaten egg yolks to into chocolate.
• In another clean bowl, beat egg whites and salt until whites hold a soft shape. Add sugar and beat until whites hold definite shape but not too stiff or dry. Fold one-half beaten whites into chocolate -- don't be too thorough. Fold chocolate into remaining whites, handling gently until blended. Turn into prepared pan and rotate to level batter.
  Bake for 15 minutes. Cake will be soft (only 1 inch high in middle, rim higher and cracked ~ you'll think it's not done but don't worry). With a small sharp knife, carefully cut around side of hot cake, but don't remove sides. Let cake stand in pan until room temperature. Refrigerate several hours or overnight.
• To remove, cut around sides again with small sharp knife. Remove sides. Carefully insert a narrow spatula and invert on serving plate. Glaze with ganache (or top with toasted sliced almonds or a fine dusting of cocoa).

GANACHE

In double boiler (or glass bowl over water), melt 6 ounces coarsely chopped good semi-sweet chocolate with 2 ounces heavy cold cream until fully melted. Whisk in 2-4 ounces more cold heavy cream until smooth and shiny. Add 1 Tbsp. unsalted butter. If mixture becomes too thick, heat gently. Cover sides first then spread generous amount on top.
Bon appetit!

Note: Holds up well when frozen

'LET US BE GRATEFUL' ~ THANKSGIVING WISHES

"Let us be grateful to people who make us happy; they are the charming gardeners who make our souls blossom."

~ Marcel Proust

~ Thanksgiving Roses

"As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them."

~ John F. Kennedy

CELEBRATE 'MULTIPLE PERSONALITY DAY' ~ COFFEE BAKED ALASKA with MOCHA SAUCE

Multiple Personality Day

When : Always March 5th

" Multiple Personality Day is an opportunity to get in touch with yourselves. Someone with a split personality has two personalities. Someone with multiple personalities has more than two personalities. Its a psychological disorder that we hope none of our readers have. When you wish someone 'Happy Multiple Personalty Day', you may need to do so multiple times, once for each personality. "

~ Holiday Insights

~ 'Multiple Personality' Rose

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COFFEE BAKED ALASKA with MOCHA SAUCE

~ A newer twist on and old 'multiple personality (hot & cold)' yummy '50s favorite, perfect for this crazy 'multiple personality' month of March. (Bon Appetit 1999)

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CAKE

1 quart softened coffee ice cream

1 (10.75 oz.) frozen pound cake

4 large room temperature egg whites

1/4 tsp. cream of tartar

1 tsp. coffee liqueur (like Kahlua)

1/3 cup sugar

SAUCE

1 1/2 cups freshly brewed strong coffee

10 oz. chopped semisweet chocolate

2 Tbsp. coffee liqueur

• CAKE: Line 9x5x2 1/2 inch metal loaf pan with plastic wrap, leaving overhang. Spoon ice cream into prepared pan, spreading evenly and smoothing top. Cut cake horizontally in half. Arrange 1 cake piece, cut side down, atop ice cream and against 1 corner of pan. Cut remaining cake piece into strips and arrange in pan to cover ice cream completely. Cover with overhanging plastic and freeze until firm (at least 4 hours).
• Uncover cake. Invert onto metal or ovenproof platter. Freeze while preparing meringue.
• Beat egg whites in large bowl until foamy. Add cream of tartar and beat until soft peaks form. Beat in liqueur. Gradually add sugar, beating until stiff glossy peaks form. Spread meringue over cake, covering cake completely and sealing meringue to platter. Freeze overnight.
• SAUCE: Combine coffee and semisweet chocolate n heavy saucepan. Stir over medium-low hear until mixture is smooth. Increase heat to medium. Simmer until sauce thickens, about 2 minutes. Cool slightly. Stir in coffee liqueur. (Can be prepared 3 days ahead. Keep cake frozen. Cover sauce and refrigerate; rewarm over medium-low heat before serving.)
• Position rack in center of oven. Preheat to 500-degrees for 20 minutes.
• Bake dessert until meringue is lightly browned and just set, about 3 minutes. Cut baked Alaska into slices and arrange on plates. Spoon warm sauce around dessert and serve. (6-8 servings)

'EVERYTHING'S COMING UP ROSES! (BLUSTERY NIGHT BLUES) ~ SCONES with ROSE PETALS and PISTACHIOS

" Those of us who are gardeners do not need to train ourselves to be aware of the seasons, intuitively or any other way, for the seasons have us by the throat. "

~ Germaine Greer

~ A Winter Night's Dream

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SCONES with ROSE PETALS and PISTACHIOS

~ Tuck this delicious recipe from FLOWERS in the KITCHEN away until roses bloom. Be sure to use pesticide-free flowers (best to grow your own).

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2 1/4 cups unbleached white flour

2 tsp. sugar

3/4 tsp. salt

2-3 pinches cinnamon

4 Tbsp. unsalted butter

1/3 cup pistachios (lightly toasted & finely ground)

1 cup cream

1 tsp. rose water (can be found at Specialty Food Stores or Whole Foods)

1 cup confectioner's sugar

1 Tbsp. rose jelly

(or red current jelly mixed with 1/2 tsp. rose water)

• Preheat oven to 425-degrees. Combine dry ingredients in large bowl and blend thoroughly. Cut in butter until mixture resembles coarse meal. Stir in pistachios.
• Stir in cream together with rose water. Rinse rose petals and pat dry. Shred them finely; there should be about 2 tablespoons. Stir them into the cream then stir the liquid into the dry ingredients to form a soft dough.
• Drop dough by heaping tablespoonfuls onto an ungreased baking sheet. Bake scones for 10-12 minutes or until golden brown. Prepare the icing while the scones are baking.
• Combined confectioner's sugar, jelly and 2 teaspoons water in small bowl and whisk until smooth. Add another teaspoon water if icing seems to thick ~ it will melt a little if applied while the scones are warm.
• Remove scones to baking rack to cool slightly before drizzling them with icing. (Best served warm)
• If preparing in advance, cool completely without icing ans store in airtight container. Wrap in foil and gently reheat at 325-degrees for 10-15 minutes. Drizzle the icing over while still warm. (about 2 dozen)

Note: If your prefer to serve them in a more traditional manner, pass very lightly whipped cream and rose petal jelly as accompaniments.

FEBRUARY 'EYE' ~ HEAVY RAIN (black) ... HEAVY SNOW (white)

"February fill dyke,

Be it black or be it white."

~ E. Holden

( Country Diary of Edwardian Lady )

~ 'Eye of a Rose'

VALENTINE DAY 'RETRO' DINNER ~ INDONESIAN LAMB with PEANUT SAUCE / VALENTINE SPINACH TIMBALES

"A single rose can be my garden...a single friend, my world"

- Leo Buscaglia

~ Beauty of a single rose

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INDONESIAN LAMB with COLD PEANUT SAUCE

~ Romantic memories loom from a quite booth at the Bijou, one of Detroit's 'top 10 restaurants' back in the 80s ... this recipe is 'trial & error attempt after a 'first taste' of Renee's (the chef) peanut sauce.

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2 lb. Frenched rack of lamb

3/4 cup extra-virgin olive oil

1/3 cup diced celery

1/3 cup diced onion

1 clove minced garlic

1/2 cup Dijon mustard

1/4 cup cider vinegar

3 Tbsp. curry powder

3 Tbsp. honey

2 bay leaves

2 tsp. A-1 steak sauce

1 tsp oregano

2 dashes Tabasco sauce

juice and zest of 1 large lemon

COLD PEANUT SAUCE:

1/2 cup peanut butter

1/2 cup coconut cream

2 Tbsp. soy sauce

1 1/2 tsp. Worcestershire sauce

1/4 tsp. coarse salt

dash of Tabasco

juice of 1 lemon

• In a medium skillet, heat oil and add celery, onion and garlic and saute until soft and transparent. Reduce heat and add mustard, vinegar, curry powder, honey, bay leaves, A-1 sauce, oregano, Tabasco sauce and fresh lemon juice and zest. Simmer briefly until heated. Pour into bowl. Cover and refrigerate to allow flavors to meld.
• Transfer marinade to large shallow baking dish. Add prepared lamb, cover and marinate several hours, turning several times to coat.
• Prepare Cold Peanut Sauce. Combine all ingredients, cover and chill.
• Preheat oven to 550-degree. Drain marinade from lamb and set aside. Wrap lamb in foil, leaving meaty portions exposed. Place in greased baking pan and bake 15 minutes for medium rare, turning once and basting frequently with marinade. Serve with Cold Peanut Sauce and VALENTINE SPINACH TIMBLES. ( 4 servings)

VALENTINE SPINACH TIMBALES

~ A lovely compliment ... from Bon Appetit/February 1987

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6 1-inch squares red bell pepper, cut into heart shapes

1 3/4 lbs. stemmed fresh spinach

1 Tbsp. unsalted butter

1/4 cup minced onions

1/2 cup grated Swiss cheese

1/3 cup fresh breadcrumbs

1/4 tsp greshly grated nutmeg

1/8 tsp. cayenne pepper

3 organic beaten eggs

1/4 cup milk

1/4 cup whipping cream

coarse salt & freshly ground pepper

• Preheat oven to 350-degrees. Position rack in lower third of oven.
• Oil 6 1/2 cup timbale molds (or custard cups). Place red 'heart' pepper in bottom of each.
• Steam spinach 2-3 minutes until tender. Drain spinach and squeeze dry. Chop and set aside.
• Melt butter in heavy small skillet. Over medium heat, add onions and cook about 5 minutes until tender. Transfer to large bowl. Stir in cheese, breadcrumbs, nutmeg and cayenne. Mix in eggs.
• Warm milk and cream in heavy saucepan over low heat. Slowly beat into egg mixture. Stir in spinach. Season with salt & pepper. Spoon into prepared molds. Arrange molds in roasting pan and transfer to oven. Add enough hot water to pan to come halfway up sides of molds.
• Bake 35-40 minutes or until knife inserted in certers comes out clean. Remove from water and let stand 5 minutes. Invert onto plates. Serve immediately. ( 6 servings)

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“It's not enough to have lived. We should be determined to live for something. May I suggest that it be creating joy for others, sharing what we have for the betterment of personkind, bringing hope to the lost and love to the lonely.”

Leo F. Buscaglia1924-1998

THE ART OF NATURE ~ PEEKING in a JULY GARDEN

"All gardeners need to know when to accept something wonderful and unexpected,

taking no credit except for letting it be."

~ Allen Lacy

Allen Lacy information ~

http://www.ibiblio.org/london/agriculture/literature/1/msg00057.html

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~ Daisies, daylilies, rose, and Monarda (beebalm/bergamot)

~ Oriental lily

~ Coneflower (Echinacea), dahlia, Ligularia, Herb Robert, astilbe, Moombeam coreopsis, and Heuchera (Key Lime Pie & Creme Brulee)

~ Daylily

~ Coneflower (Echinacea), daylilies, rose, Monarda, phlox and New Guinea impatient

GARDEN STROLL ~ MID JUNE

~ Iceland Poppy

~ Evening Primrose (Oenothera biennis)

~ Spiderwort (Tradescantia)

~ 'Carefree Beauty' Rose

'PRETTY IN PINK' ~ THE JUNE GARDEN

'THE GLORIOUS OYSTER' ~ OYSTERS ROCKEFELLER SOUP

"Oysters are the most tender and delicate of all seafoods. They stay in bed all day and night. They never work or take exercise, are stupendous drinkers, and wait for their meals to come to them.”

Hector Bolitho ~ 'The Glorious Oyster' (1960)

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OYSTERS ROCKEFELLER SOUP

~ adapted from COOKS.COM

1 pint fresh shucked oysters (drained & liquor reserved)

1 lb. fresh stemmed spinach

1 1/2 cup chicken stock or canned broth

4 Tbsp. butter

1 small minced onion

2 garlic cloves, minced

1 rib finely chopped celery

2 c. half & half or light cream

3 tbsp. Pernod

1/4 c. freshly grated Parmesan or Romano cheese

1 1/2 tsp. anise seed

1/2 tsp. salt

1/8 tsp. freshly ground pepper

Lemon slices for garnish

Or use 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry. If using fresh spinach, bring a large pot of water to a boil. Add the spinach and cook until just wilted, 1 minute. Drain and rinse under cold running water. Squeeze as dry as possible. Place the fresh or frozen spinach in a food processor and turn the machine on and off until finely chopped.

In a large saucepan, melt 4 Tbsp. butter over moderately high heat. Add the onion, garlic and celery and cook until softened, about 5 minutes. Stir in the remaining chicken stock, oyster liquor and the spinach. Slowly add the half & half and mix well. Simmer the soup for 8 minutes, stirring constantly to blend the flavors.

Add the Pernod and cook for 2 minutes. Stir in the cheese, anise seed, salt and pepper and simmer for 2 minutes longer. Remove from the heat and add the oysters. Garnish each serving with additional freshly grated cheese topped with a slice of lemon.

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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans."

Ernest Hemingway ~ A Moveable Feast

"HAPPY BIRTHDAY" ~ ROBERT BURNS!

Today is the 248th anniversary of Scottish poet Robert Burns' birthday. Sit by the fire after dinner, sip a bit of Scotch whiskey and nibble on Scottish Oatcakes, Stilton cheese and toasted nuts.

Scottish Oatcakes

(All Around the World Cookbook ~ Sheila Lukins)

Process 2 cups rolled oats in food processor until they resemble coarse flour. Transfer to bowl and add 1/2 tsp. baking powder and 1 tsp. salt, mixing well. Add 2 Tbsp. melted butter combining with wooden spoon, adding 1/3 cup water, a bit at a time, until combined.

Scatter 1/4 cup rolled oats on work surface. Gather dough in a ball and roll in oats. Roll dough 1/8 inch thick. Cut into 2 1/2 - inch rounds and bake 15 minutes in 350 degree oven until edges lightly golden. Cool 15 minutes before serving. (20 oatcakes)

A Red, Red Rose

~ Robert Burns

My love is like a red, red rose
That’s newly sprung in June :
My love is like the melody
That’s sweetly played in tune.
As fair art thou, my bonnie lass,
So deep in love am I :
And I will love thee still, my dear,
Till a’ the seas gang dry.
Till a’ the seas gang dry, my dear,
And the rocks melt wi’ the sun :
And I will love thee still, my dear,
While the sands o’ life shall run.
And fare thee weel, my only love,
And fare thee weel a while !
And I will come again, my love,
Thou’ it were ten thousand mile.

RAINY DAY ROSE GALLERY

THINKING in BLACK & WHITE

THINKING ~
IN BLACK & WHITE