FAREWELL SWEET AUGUST ~ ROASTED PEACHES with HONEY, LEMON & THYME

“Sunrise paints the sky with pinks and the sunset with peaches. Cool to warm. So is the progression from childhood to old age.” 
― Vera Nazarian, The Perpetual Calendar of Inspiration

     

(AUGUST SUNSET - HUBBARD LAKE, MI) 

ROASTED PEACHES with HONEY, LEMON & THYME

4  large ripe peaches, halved and pitted

2  Tbsp. melted unsalted butter

finely grates zest of l lemon

2  Tbsp. honey

2 Tbsp. fresh thyme leaves

Kosher salt & freshly ground pepper

rich vanilla ice cream

Thyme flowers for garnish

• Preheat oven to 400º.
• Melt butter in small pan. Add honey, lemon zest and thyme leaves. 
• Place peaches cut side down in glass baking dish. Pour honey mixture over peaches. Sprinkle with salt and pepper. Bake in preheated oven until just soft, about 15 minutes. (Time may vary depending on ripeness of peaches.)
• Remove from oven and cool. Serve warm or room temperature with rich vanilla ice cream. Drizzle with pan juices.  

AUGUST GARDEN SUPPER ~ PAN SEARED SCALLOPS with LEMON CAPER SAUCE over SIMPLE GARLIC LEMON ZOODLES

"There shall be eternal summer in the grateful heart." — Celia Thaxter

PAN SEARED SCALLOPS with LEMON CAPER SAUCE  

1  lb large wild scallops

sea salt

3  Tbsp. extra-virgin olive oil

1  Tbsp. unsalted butter

1  Tbsp. minced garlic

1/2  cup white wine or vermouth

1  cup chicken broth

zest and juice of large lemon

2  Tbsp. rinsed capers

1  Tbsp. Dijon mustard

freshly ground black pepper 

freshly chopped parsley for garnish 

• Rinse scallops under cold water. Arrange on paper towel and pat dry ... remove as much surface moisture as possible for best browning results. Let sit 10 minutes at room temperature before cooking.
• Heat olive over over medium-high until oil ripples and just begins to smoke. Sprinkle scallops with sea salt and place in hot pan without crowding. Gently press with spatula to make contact with the pan.
• Sear Scallops without moving and cook until  bottoms are rich golden brown, 3-3 1/2 minutes. Add butter to pan. Turn scallops over and cook using spoon to baste the scallops with the butter, tilting pan to collect butter as needed. When opaque in color and firm to touch, about 1 to 2 minutes, torn off heat and transfer to plate. Do not discard seared pan juices.
• Turn heat in pan to medium and add garlic and sauté for 1 minute until fragrant but not browned. Increase heat to Medium-high and add wine. Simmer wine, stirring as needed until wine is reduced by half, about 3 minutes. 
• Turn heat to high and add chicken stock, lemon zest, lemon juice, and capers to pan. Cook until sauce is reduced by half, about 1/2 cup, about 8-10 minutes. 
• Turn off heat and whisk in Dijon.
• Turn heat to medium and add scallops and cook until warm, about 2 minutes.  

SIMPLE GARLIC LEMON ZOODLES

4  medium spiraled zucchini

8 minced garlic cloves

4  Tbsp. extra-virgin olive oil

1 large juicy lemon plus zest

1/2  tsp. Kosher salt and freshly ground pepper to taste

• Heat olive oil in large pan and saute garlic until lightly golden. Add zoodles and lemon juice and cook over medium heat until noodles are softened, about 3-5 minutes. Gently spring in salt & pepper. 

AUTUMN DINNER ~ ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS

“Welcome sweet November, the season of senses and my favorite month of all.” 

― Gregory F. Lenz

November  Sunset (Hubbard Lake, MI)


ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS

~  Delightful autumn dinner slightly adapted from pinch of yum. 


1 halved and seeded spaghetti squash
Extra-virgin olive oil
coarse salt & freshly ground black pepper to taste
2-3  minced cloves garlic
2  tsp. white balsamic vinegar
1  cup minced fresh parsley
2  Tbsp. chopped fresh sage or 2 tsp. dried
1  cup grated Gruyere cheese
1/2 - 3/4  cup toasted pine nuts

• Preheat oven to 375º. Rub squash with olive oil and sprinkle with coarse salt and freshly ground pepper. Place cut side down on sprayed rimmed baking sheet and roast for 25-30 minutes or until fork tender. Let cool until able to handle and scrape inside with a fork and pull strands away from skin. 
• While squash is cooking, heat 2 1/2 Tbsp. in skillet and sauté garlic until fragrant. Add parsley, thyme and balsamic vinegar until heated through. Add 1/2 of grated cheese and pine nuts. 
• Add this mixture to shredded squash and combine with a fork. Season with coarse salt and freshly ground pepper. Add remaining cheese and pine nuts. If not warm enough, place back in oven for a few minutes. (2 healthy servings)

Note: This is so good and filling ... all that you need for a complete meal. 

A TASTE OF SPRING! 'ASPARAGUS LEEK SOUP'

"You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else."  ~ Mario Batali

ASPARAGUS LEEK SOUP

(a simple taste of spring)

~ Slightly adapted from The Silver Palate Cookbook

2 pounds sliced asparagus (reserve tips) 

1 large bunch of leeks

1 large sweet onion

2 quarts organic chicken broth

1 stick sweet butter (love Kerrygold Butter)

coarse salt 

freshly ground black pepper

sour cream

chives

1. Melt butter in large stockpot. Simmer clean chopped leeks until soft, about 20 minutes, stirring often.
2. Add chicken stock, and sliced aspargus. Bring to boil.
3. Reduce heat and simmer 30 minutes or until asparagus is very soft.
4. Puree stock in blender, a batch at a time. Return to pot and add tips, simmering until tender but still firm, about 5 minutes. Season to taste with salt and pepper.
5. Ladle in bowl and top with dollap of sour cream and chopped chives.

(In the spring, the soup looks lovely toppped with chive blossoms. When the weather is warm, serve the soup cold blended with 1/2 cup of heavy cream.)

(8 servings)

“The Earl of Woolsey was indeed completely nude. He did not seem particularly perturbed by this fact, but Miss Tarabotti felt the sudden need to close her eyes tight and think about asparagus or something equally mundane.” 

― Gail Carriger, Soulless

FAREWELL JANUARY ~ ROASTED RED and YELLOW BEET, WALNUT, BABY ARUGULA SALAD

" ... January, in ermine cloak,

With crystal spangles dight,

He gave the queen an Ivy crown,

And her fair shoulders white

He happ'd with tender ferny Moss

From many a cosy nook,

Or from the rounded boulders warm

Beside the frozen brook."

~James Rigg, "The Progress of Queen Flora, Adorned by a Hundred Wild Flowers," Wild Flower Lyrics and Other Poems, 1897

ROASTED RED and YELLOW BEET, WALNUT, BABY ARUGULA SALAD

~ the smell of roasting beets in winter is divine as is the taste of this yummy salad. (Adapted compliments of Allrecipes.com)

3  large red beets

3  large yellow beets

extra-virgin olive oil

5  oz. Baby Arugula

2/3  cup toasted walnuts

1/2  cup balsamic vinegar

3  Tbsp. extra-virgin olive oil

Pink Himalayan Salt & Freshly Ground Pepper to taste

• Preheat oven to 4OOº .
• Scrub beets well and rub with olive oil. Place each beet in piece of aluminum foil and place on roasting pan. Roast about 60 minutes or until fork pierce tender. Unwrap and let rest 10 minutes or cool enough to handle. Peel each beet and set aside. 
• Slice beets into bite size wedges. Combine sliced beets with baby arugula and walnuts (reserve a few for garnish). Whisk balsamic vinegar and olive oil until blended. Pour over beets and toss. Season with Pink Himalayan salt and freshly ground pepper to taste.    

(Roasted Beet Walnut Arugula Salad)

'SIMPLE ONE PLATE JANUARY SUPPER' ~ ROASTED SWEET POTATO 'ZOODLES' with RED PEARS, BABY SPINACH and SAUTÉED PECANS

"The shortest day has passed, and whatever nastiness of weather we may look forward to in January and February, at least we notice that the days are getting longer.  Minute by minute they lengthen out.  It takes some weeks before we become aware of the change.  It is imperceptible even as the growth of a child, as you watch it day by day, until the moment comes when with a start of delighted surprise we realize that we can stay out of doors in a twilight lasting for another quarter of a precious hour."

~ Vita Sackville-West

(January Sunset - Hubbard Lake, MI)

ROASTED SWEET POTATO 'ZOODLES' with RED PEARS, BABY SPINACH and SAUTÉED PECANS
(adapted from Wegans)

4  medium spiraled sweet potatoes

3-4  Red diced pears

8  oz. baby spinach

1  cup pecans or walnuts 

1/4  cup extra virgin olive oil or more if needed to lightly coat

2-3  Tbsp. unsalted butter

2  Tbsp. chopped chives or dried to taste

zest of 1-2 lemons

freshly ground black pepper and coarse salt to taste

• Preheat oven to 400º. Spray 2 baking sheets with coating.
• Toss sweet potatoes and pears in large bowl. Season with salt & pepper. Spread evenly over the 2 baking sheets. Roast 20 minutes. Remove from oven, add spinach to each pan, and turn all well before returning to oven. Continue roasting another 20 minutes or until lightly browned and tender. 
• While potatoes are roasting, melt butter in pan and add pecans. Sauté pecans until lightly brown and fragrant. Set aside. 
• Add roasted potatoes, pears, and spinach to large bowl. Add chives, lemon zest (reserve some for garnish), and pecans (reserve some for garnish). Adjust seasonings and serve. 

FAREWELL 2018! NEW YEAR'S EVE OYSTER STEW

For the French, New Year Means Good Oysters

(and this was the tradition in my home growing up)

"We are having oysters for Christmas and for New Year's Eve. The tradition is that you have to eat oysters for feast. So if there are no oysters for New Year's Eve, for instance, something is missing." (Jean Goese)

"Oysters accompanied by white wine or champagne are eaten raw in France, scrapped out of their shells with tiny forks while still alive ..." (Eleanor Beardsley)

OYSTER STEW

(Christmas or New Year's Eve Favorite)

2  pints oysters in their liquid

10  Tbsp. unsalted butter

1/2  cup flour

4-6  stalks minced celery and leaves

2-3  minced large shallots

4 - 6  cups 1/2 and 1/2 or mix of heavy cream and milk

Tabasco splashes to taste

1 cup minced fresh parsley

freshly ground black pepper and sea salt to taste

• Strain and reserve oyster liquor. Strain oyster liquor again to remove any sand or grit. Discard solids. Rinse oysters well under cold water.
• In medium saucepan, melt butter. Add celery and shallots and cook until slightly softened. Add flour and stir to make a roux. Reduce heat and cook mixture 2-3 minutes, stirring frequently until a bit brown looking. 
• Add strained oyster liquor and any oyster juices in bowls. Slowly add and whisk in 1/2 and 1/2. Add Tabasco and heat soup to steamy (not boil) for 15 minutes. 
• Add oysters (if some too large, chop into 'slurping'-size consistency) and simmer for 2-3 minutes or until edges begin to curl. (Don't overcook tender oysters).
• Add 1/2 of chopped parsley, adjust seasonings, and use remaining for garnish (Serves 8)

Note: At my home growing up and continued on for my adult years, Oyster Stew is also often served with another French Canadian traditional dish ...  Tourtiere (Meat Pie).

  

FAREWELL OCTOBER 'SIMPLE AUTUMN SUPPER' ~ PARMESAN GARLIC SPINACH SPAGHETTI SQUASH

"October is Nature's funeral month. Nature glories in death more than in life. The month of departure is more beautiful than the month of coming—October than May. Every green thing loves to die in bright colors." 

~Henry Ward Beecher (1813–1887)

( October Glory ~ Hubbard Lake, MI)

PARMESAN GARLIC SPINACH SPAGHETTI SQUASH

~  Slightly adapted from Peas And Crayons 

1  Medium spaghetti squash

2  1/2  Tbsp. minced garlic

1  Tbsp. organic olive oil (or avocado oil)

5 - 8  oz.  chopped fresh spinach

1/2  cup cream or sour cream

1  Tbsp. cream cheese

1/2  cup freshly grated parmesan cheese, plus more for topping

coarse salt & freshly ground pepper to taste

grated or sliced mozzarella for topping to taste (although have never done this using only Parmesan)

• Pre-heat oven to 400º.
• Slice squash in half lengthwise and scoop our seeds. (For easy cutting, pierce squash a few times with knife - so it doesn't burst - and stick squash in microwave to soften up a tad. Cook 3-5 minutes until knife slides through. Smaller squash need about 3 minutes and larger more. 
• Brush inside of squash with olive and season with salt & pepper. Place upside down on baking sheet and roast squash 30-45 minutes or longer (depending on size) until tender. 
• While squash roasts, heat olive oil in skillet and sauté garlic on medium-high until fragrant. 
• Add spinach and stir until wilted. Add cream, cream cheese and parmesan cheese and stir well. Season with salt & pepper and remove from heat.
• Once squash is done, allow to cool until easily handled and use a fork to separate and fluff the strands.
• Pour spinach sauce over each squash and stir to mix. Top with mozzarella (if desired)  and additional parmesan. 
• Can bake at 350º for 20 minutes until hot and bubbly but, finding it perfect the way it is, I never have. Can also stick under broiler to warm up!

'SIMPLE SUNDAY NIGHT AUTUMN SUPPER' ~ GARLIC GINGER SHRIMP on NEST OF SOBA NOODLES

GARLIC GINGER SHRIMP on NEST OF SOBA NOODLES

~ An ever pleasing  favorite compliments of Baker by Nature

12  oz.  soba noodles

1/4  cup sesame oil

2  Tbsp. low-sodium soy sauce

1  large thinly sliced shallot (I like more)

2  tsp. peeled and grated fresh ginger

8  coarsely chopped garlic cloves

1  lb. large shelled and deveined shrimp

zest and juice of one large lime

coarse salt to taste

3  finely chopped scallions

1/2  cup chopped cilantro

1/2  tsp. crushed red pepper

Lime wedges for garnish

• Bring large pot of water to boil. Add soba noodles and cook, stirring occasionally until tender; 4 minutes (or recommended on package). Drain and risen noodles udders cold water. Transfer noodles to a large serving bowl.
• In medium bow, combine 2 Tbsp. of the sesame oil with the soy sauce. Add sauce to noodles and toss.
• In skillet, heat 1 Tbsp. of oil. Add shallots and ginger and cook over medium heat, stirring until golden brown and crisp, about 3 minutes. Transfer shallots and ginger with slotted spoon to a paper towel lined plate. Add garlic to the skillet and cook over very low heat until golden; 2 minutes. Transfer garlic to same paper towel lined plate.
• In  bow, combine lime zest and juice with remaining oil; stir in the shrimp and season with salt. Add shrimp to skilled and cook on each side for about 1 minute; just until pink.
• Sprinkle noodles with scallions, cilantro, crushed red pepper, and shrimp. Top with ginger friend shallots. Serve at once or chill until needed.  

ST. PATRICK'S DAY BLESSINGS ~ ROASTED CORNED BEEF, CABBAGE, RAINBOW CARROTS, YUKON GOLD POTATOES & HORSERADISH CREAM SAUCE / MURPHY'S IRISH COFFEE

"May the road rise to meet you,

May the wind be always at your back.

May the sun shine warm upon your face,

The rains fall soft upon your fields.

And until we meet again,

May God hold you in the palm of his hand."

~ Irish Blessing

CORNED BEEF WITH ROASTED CABBAGE, RAINBOW CARROTS, YUKON GOLD POTATOES & HORSERADISH CREAM

Simple 'One Plate' Supper compliments of Once Upon a Chef https://www.onceuponachef.com

For Corned Beef and Vegetables

1  4-lb flat cut corned beef with seasonings packet (do not trim fat)

4  Tbsp. melted unsalted butter

2  Tbsp. prepared horseradish

1  1/2  tsp salt

1/4  tsp. freshly ground black pepper

6  diagonally sliced carrots

1  1/4  lb. halved small gold potatoes

1 very small head of green cabbage, sliced into slabs

Italian Parsley for garnish 

For Horseradish Cream Sauce

1  cup sour cream

2  Tbsp. prepared horseradish - or to taste

1  Tbsp. Dijon mustard

1  tsp. white wine vinegar (I love balsamic white)

1/4  tsp salt

1/4  tsp. freshly ground black pepper

1/4  tsp. sugar

• Preheat oven to 325º. Set one oven rack in middle position and another in bottom position.
• Rinse corned beef several times under running cold water. (No need to dry)
• Place corned beef fat side up in large roasting pan (you'll trim fat aft meat is cooked). Pour about 1/8 inch water around meat. Sprinkle contents of seasoning packet into water around corned beef. Cover pan tightly with heavy-duty aluminum foil and roast on middle rack for 3 hours.
• Meanwhile, in small bowl, mix together melted butter, horseradish, salt and pepper. 
• Place carrots, potatoes, and cabbage side by side on rimmed baking sheet (do not line pan with foil; potatoes will stick). Drizzle horseradish butter mixture over veggies and toss with spatula to coat all evenly, keeping vegetables separate. Turn potatoes so they are cut side down (they'll get crispier that way).
• After corned beef has roasted for 1 1/2 hours, place pan of veggies on bottom rack of oven. Roast veggies and continue  cooking corned beef or 1 hour and 30 minutes more, util both meat and veggies are tender. Check occasionally to be sure they are browning evenly. (Cabbage will brown first, so give a toss when bottom pieces look golden. Potatoes and carrots may need to be turned but only if nicely browned on bottom for time is up.)
• Transfer corned beef to cutting board and let sit until cool enough to handle, about 5 minutes. Cut off layer of fat on top and discard. Slice meat again gran into 1/4 inch slices. Arrange on platter with roasted beatable and sprinkle with parsley. Serve with Horseradish Cream Sauce. (6-8 servings)

 
Platter of Corned Beef, Roasted Cabbage, Carrots & Potatoes

Plated Corned Beef, Roasted Cabbage, Carrots & Potatoes

MURPHY'S IRISH COFFEE

MURPHY'S IRISH COFFEE

~ a healthy jigger of Brandy (Brian's claim to smoothness instead of Irish whiskey)

1 healthy tsp. of brown sugar

freshly brewed strong black coffee

fresh whipping cream

1 Tbsp. powdered sugar

1 tsp. vanilla

freshly grated nutmeg, chocolate or cinnamon

• Whip cream until a soft peak forms. Add powdered sugar & vanilla. Continue whipping until a peak forms.
• Warm an Irish coffee glass in hot water. Pour brandy (or Irish whiskey) & brown sugar into the glass and stir. Slowly pour fresh coffee filling the glass to within half an inch or so of the top. Carefully top with whipped cream. Garnish with nutmeg, chocolate shavings or cinnamon. Toast loved ones near and enjoy sipping through the rich cream. (Thanks Brian!)

WHOLESOME 'SIMPLE ONE PLATE' WINTER FARE SUPPER ~ SHEET PAN HONEY ROASTED NORWEGIAN SALMON with BRUSSELS SPROUTS and RAINBOW CARROTS

"Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home."

- Edith Sitwell

Hubbard Lake Cottage Fireplace

SHEET PAN HONEY ROASTED NORWEGIAN SALMON with BRUSSELS SPROUTS and RAINBOW CARROTS 

 ~ sometimes the simplest things are the best
 (slightly adapted from Cooking Light)

1  1/2  lbs.  Norwegian Salmon (or any favorite seasonal salmon)

Salmon Marinade:

1  1/2  Tbsp. low sodium soy or tamari

1  Tbsp. virgin olive oil

1  Tbsp. honey

1  Tbsp. fresh lime juice plus zest

1  minced garlic clove

1  tsp. freshly grated ginger

Preheat oven to 400º. Coat foil-lined baking sheet pan with cooking spray.Combine ingredients for Salmon Marinade and pour over salmon. Set aside.

2  Tbsp. virgin olive oil

1  minced garlic clove

12  oz.  trimmed and halved Brussels Sprouts

3-4  cups sliced organic Rainbow (Tri-Colored) Carrots

1/2  tsp. Hungarian Paprika

Kosher salt and freshly ground black pepper to taste

2  Tbsp. thinly diagonally sliced green onions

sesame seeds (optional)

• Combine oil, garlic, paprika, salt & freshly ground pepper. Sprinkle over Brussels sprouts and carrots and toss to coat. Spread evenly on baking sheet. Bake for 12 minutes. Stir vegetables and push to edges of pan creating open center. 
• Place marinated salmon in open center. Pour leftover marinade over salmon. Bake for 15 minutes. 
• Top salmon with sliced green onions and sesame seeds. Serve with roasted Brussels sprouts and carrots.   

Note:  Served in picture - side of Smashed Yukon Gold Potatoes with Sour Cream and Chives (Simply Boil quartered small unpeeled Yukon Gold Potatoes in salted water until fork tender. Mash slightly. Add butter, chives, salt & pepper, and sour cream to taste.) 

   (Roasted Norwegian Salmon, Brussels sprouts & Rainbow Carrots)