'SWEET MEMORIES of YOU' ~ LEAP YEAR 'ANNIVERSARY' DINNER ... TUNA STEAKS with WASABI BUTTER / ASIAN COLESLAW / ROASTED BRUSSELS SPROUTS

" From December to March, there are for many of us three gardens ~ the garden outdoors, the garden of pots and bowls in the house, and the garden of the mind's eye ... "

~ Katherine S. White

~ 'Sweet May Memories'

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TUNA STEAKS with WASABI BUTTER

~ Repeat dinner adapted from Nantucket Open~House Cookbook

(recipe featured in Diary of a Ho-Hum Housewife)

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1/4 cup Hot chili sesame oil (House of Tsang)
1/4 cup vegetable oil
1/4 cup Seasoned rice vinegar (Nakano - red pepper)
1 Tbsp. brown sugar
1/4 cup soy sauce
2 Tbsp. chopped fresh ginger
3 cloves minced garlic
3 - 3 1/2 pounds (about 1 1/2 inch thick) ahi tuna steaks

WASABI BUTTER

1/2 cup unsalted butter
1 1/2 tsp. green wasabi paste (or more if you like it hot)
3 Tbsp. chopped fresh coriander

• Whisk sesame oil, vegetable oil, vinegar, brown sugar and soy together. Stir in ginger and garlic. Pour over tuna steaks. Cover and marinate in refrigerator at least 4 hours, turning occasionally. Bring to room temperature before grilling.
• Meanwhile, prepare wasabi butter. Beat butter and wasabi paste together. Blend in coriander.
• Grill steaks over hot coals about 7 minutes total for rare, flipping once. Reduce marinade over high heat and serve sauce over sliced tuna topped with wasabi butter and a side of Asian Coleslaw & Roasted Brussels Sprouts.
  
• 
  ASIAN COLESLAW
  _
  3 cups thinly sliced green cabbage
  3 cups thinly sliced red cabbage
  3 cups thinly sliced napa cabbage
  1 julienned sliced red pepper
  1 julienned sliced orange pepper
  1 julienned sliced yellow pepper
  6 diagonally sliced green onions
  1/2 cup chopped fresh cilantro
• 
  Combine in large bowl and top with dressing just before serving.
  _
  DRESSING
  6 Tbsp. seasoned rice vinegar
  6 Tbsp. vegetable oil
  6 Tbsp. crunchy peanut butter
  3 Tbsp. soy sauce
  3 Tbsp. brown sugar
  2 Tbsp. minced fresh ginger root
  1 Tbsp. minced garlic
  ------------------------------------------
  ROASTED BRUSSELS SPROUTS
  _
  1 pound halved Brussels sprouts
  2 Tbsp. extra- virgin olive oil
  1 tsp. coarse salt
  1 tsp. freshly ground pepper
  2 Tbsp. additional olive oil
  Sprinkle of coarse salt

• Preheat oven to 450 degrees. Combine olive oil, salt and pepper and toss evenly over Brussels sprouts to coat. Single layer Brussels sprouts in baking sheet. Bake until turning brown, about 30 minutes. Remove from oven and drizzle with additional olive oil.
  Sprinkle with sea salt.
• Note: Enjoy dinner sipping a fine Michigan wine - keep the economy humming!
  

A GARDENER'S LAMENT ( FORCAST: POSSIBLE RECORD BREAKING SNOW for FEBRUARY ! ) ~ WHITE CHOCOLATE 'CHERRY' SHORTBREAD

" If life is a bowl of cherries, then what am I doing in the pits? "

~ Erma Bombeck

~ 'Enough is Enough'
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WHITE CHOCOLATE 'CHERRY' SHORTBREAD

~ Loaded with lots of 'good stuff' to chase 'winter blues' away
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1 1/2 cups flour
12 cup sugar
1/4 tsp. salt
1 cup unsalted butter
1/2 cup dried cherries
1/2 cup finely chopped pecans
1/2 heaping cup white chocolate chips

• Preheat oven to 325-degrees.
• Combine flour, sugar and salt in large mixing bowl. Cut in butter until mixture forms small crumbs. Stir in cherries and pecans. Form into ball and knead until smooth. Divide dough in half.
• On large cookie sheet, roll each section into 6-8 inch circles approximately 1/2-inch thick. Press edges with fingers for form scallop effect. With a knife, cut each circle into 12 wedges.
• Bake for 25-30 minutes or until centers are set and edges slightly brown. While cookies are baking, melt white chocolate over double boiler.
• Remove from oven and cut shortbread wedges again. Drizzle with melted chocolate. ( 2 dozen )

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'

FEBRUARY INDOOR 'CHARMERS'

"February is merely as long as is needed to pass the time until March."

~ Dr. J. R. Stockton

~ Phalaenopsis Orchid

~ Cyclamen

~ Variegated English Ivy

~ 'Just another pretty face'

(Phalaenopsis orchid)

OSCAR WINNING DINNER ~ CARAMELIZED ONION PORK TENDERLOIN with CHERRY CHUTNEY / ROASTED GOAT CHEESE POTATOES

~ Phalaenopsis Orchid

( Indoor Garden 'stars' )

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CARAMELIZED ONION PORK TENDERLOIN with CHERRY CHUTNEY

~ A 'winner dinner' celebrating National Cherry Month,

loosely adapted from COOKING LIGHT magazine.

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2 (1 lb. or more) well-trimmed pork tenderloins

coarse salt & freshly ground black pepper

Marinade:

1 thinly sliced onion

juice and zest of 1 lemon

6 Tbsp. dry red wine

2 crushed garlic cloves

Dried Cherry Chutney:

4 cups dried tart cherries (or dried cranberries)

1 cup sugar

2 cup orange juice

1 1/2 cups red wine vinegar

1 cup diced Vidalia onions

1/2 cup raspberry vinegar

2 Tbsp. minced fresh ginger

1 Tbsp. minced jalapeno pepper

2 Tsp. cilantro

1 tsp. cardamom

1 tsp. ground cumin

juice and zest of 1 fresh lemon

1 tsp. ground cloves

2 (3-inch) cinnamon sticks

Caramelized Onions:

2 Tbsp. unsalted butter

3 cups thinly sliced onions (red or yellow)

1 tsp. sugar

1 cup dry red wine

salt & freshly ground pepper to taste

• Combine ingredients for marinade and pour into zip-lock bag. Add tenderloins, seal and refrigerate 8 hours or overnight.
• Cherry Chutney: (make ahead): Combine all ingredients in large saucepan, bring to boil, reduce heat and cook uncovered until thick (about 1 hour), stirring occasionally. Discard cinnamon sticks. Place in airtight container and chill until ready to serve. (Leftovers delicious on cream cheese, brie, or log of goat cheese.
• To Serve: Remove meat from marinade and discard marinade. Sprinkle pork with salt and pepper. Prepare Caramelized onions*. Place pork on hot grill, reduce heat to medium-high, close cover and grill 10 minutes. Turn and continue grilling for another 10 minutes ~ internal temperature of 160-degrees ~ slightly pink. (Or bake at 425-degrees for 20 minutes). Let rest before slicing 1/4-inch thick slices. Serve with Caramelized Onions and Cherry Chutney. (8 servings).

*Caramelized Onions: Melt butter in skillet. Add onion and cook over medium-high heat for 5 minutes, stirring frequently. Sprinkle with sugar (helps onions to brown) and continue cooking for 15 minutes or until deep golden brown, stirring constantly. Add wine an cook for 5 minutes or until liquid almost evaporates.

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ROASTED GOAT CHEESE POTATOES

8 well scrubbed favorite potatoes, cut into small wedges

1/4 cup extra-virgin olive oil

1/2 cup balsamic vinegar

3 minced cloves garlic

chopped fresh rosemary

coarse salt & freshly ground pepper

6-8 oz. crumbled goat cheese

additional freshly chopped rosemary

• Combine olive oil, balsamic vinegar, garlic and rosemary and toss with potatoes. Let stand at room temperature 30 minutes or longer.
• Preheat oven to 425-degrees. Drain potatoes and spread on lightly oiled baking sheet. Sprinkle with salt & pepper. Bake 45 minutes, turning occasionally, for 45 minutes or until browned.
• Place in bowl and toss with crumbled goat cheese. Sprinkle with fresh chopped rosemary.

WEEKEND BRUNCH ~ CROQUE MONSIEUR STRATA & CHERRY COMPOTE

~ 'Winter Beauty'

(Cyclamen)

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CROQUE MONSIEUR STRATA

~ Make ahead and sleep in late.

2 Tbsp. unsalted butter

2 chopped onions

1 tsp. dried thyme

1 tsp. rosemary

coarse salt & freshly ground black pepper

1 tsp. sugar

1 Tbsp. dry vermouth

3 cups (1/2-inch) cubed baguette

1 cup Boar's Head rosemary ham (or Black Forest)

1 1/2 cup grated Emmenthal or Gruyere cheese

6 organic eggs

1 1/2 cups half & half (or milk)

1 Tbsp. Dijon mustard

1/2 tsp. Hungarian paprika

freshly chopped parsley

• Melt butter in saucepan and saute onions, thyme, rosemary, and salt & pepper until soft. Add sugar and vermouth and cook until caramelized, stirring often. Set aside.
• Combine bread, ham and half the cheese into onion mixture. Spread evenly into greased casserole.
• Whisk eggs with milk, Dijon and paprika. Pour evenly over bread and onion mixture. Sprinkle remaining cheese over top. Cover and set in refrigerator several hours or overnight.
• Bake in preheated 350-degree oven about 40 minutes or until cooked through and custard set. Remove from oven and let stand 10 minutes before serving. ((4-6 servings)

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CHERRY COMPOTE

1 can (21-oz) red tart cherry pie filling

1 can (15-oz) pineapple chunks with syrup

1/2 cup dried apricots

1/3 cup dried cherries

3/4 tsp. cinnamon

Combine cherry pie filling and untrained pineapple chunks. Mix in dried apricots, dried cherries and cinnamon. Bake at 350-degrees 1-1/2 hours.

Gardener's Note: For more information on Cyclamens

visit ~ The Cyclamen Society.

FRIDAY NIGHT FISH FEAST ~ SESAME BROILED GREAT LAKES WHITEFISH with CHERRY SALSA

Great Lakes Whitefish: The Great Fish

"Michigan is surrounded by the largest freshwater system in the world, commonly known as the Great Lakes. With 6 quadrillion gallons of water, this amazing ecosystem is home to many species of fantastic fish, including the delicious and versatile Great Lakes whitefish.Michigan fishermen are out every day, early in the morning, on the pristine waters to bring back the freshest, best-tasting wild-caught whitefish for your plate. By choosing Michigan whitefish you are assured the most flavorful fish: packed with Omega-3 fatty acids that make it a powerhouse of nutrition."

~ Great Lakes Whitefish

~ Icy Sunset

( Great 'inland' lake ~ Hubbard Lake )

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SESAME BROILED GREAT LAKES WHITEFISH with CHERRY SALSA

~ This delicious whitefish recipe, adapted from Great Lakes Whitefish, is paired with another of Michigan's finest offerings, cherries, making this 'trial & error' combo a recipe even 'fish haters' might find hard to resist.

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4 Tbsp. melted unsalted butter

juice and zest of 1 fresh lemon

4 fresh (or thawed) whitefish fillets

sea salt

freshly cracked black pepper

6 Tbsp. sesame seeds

fresh lemon wedges

• Preheat broiler and broiler pan.
• Meanwhile, combine melted butter with lemon juice and zest. Sprinkle fish on both sides with salt & pepper to taste and butter-lemon juice mixture. Place on broiler pan.
• Broil 5 inches from heat source, 6-12 minutes per inch of thickest part of fillet, basting once or twice. Sprinkle with sesame seeds and continue to broil until seeds are golden brown, 1-2 minutes. To check for doneness, fish should be opaque and flake easily with pricked with fork. Serve topped with Cherry Salsa, lemon wedges and a bottle of 'award-winning' Michigan wine.

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CHERRY SALSA

~ This spicy recipe is compliments of the Cherry Marketing Institute

1 1/3 cups frozen unsweetened tart cherries

1/4 cup coarsely chopped dried tart cherries

1/4 cup finely chopped red onion

1 Tbsp. seeded and chopped jalapenos

1 finely chopped clove garlic

1 Tbsp. chopped fresh cilantro

1 tsp. cornstarch

• Coarsely chop frozen tart cherries. Let cherries thaw and drain, reserving 1 Tbsp. cherry juice. Combine thawed or fresh cherries, dried cherries, onion, jalapenos, garlic, and cilantro in medium saucepan; mix well. Combine reserved cherry juice and cornstarch in small bowl; mix until smooth. Stir into cherry mixture. Cook stirring constantly over medium-high heat until mixture is thickened. Let cool. Serve with fish (grilled poultry, roast pork or with tortilla chips).

OLD FASHIONED 'Sweet Violets' ~ 'RETRO' MAC & CHEESE

"Each violet peeps from its dwelling to gaze at the bright stars above"

~ Heinrich Heine

~ Sweet Violets

( February Flower of the Month)

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MAC & CHEESE

~ Comfy 'retro'' food (though often NOT low fat) never goes out of style and a 'once in a while treat' especially tummy coating on chilly February days.

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1 lb. ziti, penne (or favorite shaped pasta)

2 Tbsp. vegetable oil

1 diced red pepper

1 diced yellow, orange or green pepper

4 cups milk

1/4 cup unsalted butter

6 Tbsp. flour

1 tsp. Hungarian paprika

1/2 tsp. coarse salt

1/2 tsp. white pepper

8 oz. grated white Vermont cheddar

8 oz. grated medium Pinconning Cheese *

1/2 cup (or more) shaved Parmesan

1 Tbsp. chopped fresh parsley

• Preheat oven to 350-degrees.
• Bring large pot of salted water to boil. Add pasta and cook at a rolling boil until almost tender, about 10 minutes. Drain and rinse under cold running water. Drain well. Toss with 1 Tbsp. oil and set aside.
• Heat remaining vegetable oil in skillet. Saute peppers until soft. Add to cooked pasta.
• Scald milk in saucepan. Set aside.
• In another saucepan, melt butter. Add flour and whisk over low heat (do not let burn). Slowly whisk scalded milk until thickened. Add paprika, salt & white pepper. Add to pasta and toss well to coat.
• Butter a 13x9x2-inch baking dish. Combine both cheeses. Add to pasta, reserving 1 cup for top. Spread evenly in baking dish and top with remaining cheese, shaved Parmesan (you can never have enough cheese), and parsley.
• Bake 30 minutes until hot. Run under broiler to brown. (8 servings)

* Great source for Pinconning Cheese ~ William's Cheese Co.

HONORING NATIONAL ORCHID & CHERRY MONTH ~ CHERRY CLAFOUTI 'LIMOUSIN'

~ Phalaenopsis Orchid Throat

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CHERRY CLAFOUTIS 'LIMOUSIN'

~ Clafoutis or clafouti (pronounced kla-foo-TEE) is a French country cherry flan from the Limousin region of France. Best made during cherry season but with good quality canned cherries available, this dessert or brunch recipe can be enjoyed year-round.

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1 - 1 1/2 lbs. pitted cherries, (drained if using canned)

3 organic eggs

1/2 cup sugar

1/2 cup melted unsalted butter

1 cup flour

1 cup milk

1/2 tsp. vanilla

2 tsp. Kirsch (cherry brandy)

2 Tbsp. powdered sugar

• Preheat oven to 400-degrees.
• Beat sugar and eggs together until light in color. Gradually whisk in butter until incorporated. Add flour all at once and whisk until batter is homogeneous. Slowly pour in milk, a bit at a time. Add vanilla & Kirsch, mixing well.
• Place pitted cherries in buttered 9-10 inch glass or earthenware baking dish. Pour batter over fruit. Bake approximately 30-40 minutes until slightly browned and almost completely set in the middle. Allow to rest 15 minutes before serving. Dust with powdered sugar before serving. ( 6-8 servings)
• Leftovers (probably not) are excellent for brunch.

FRIDAY NIGHT LENTEN FISH FEAST ~ FILLET of SOLE with MUSHROOMS & GRAPES / JOE MUER'S CREAMED SPINACH

"Everything Old Is New Again"

~ 'Retro' AFRICAN VIOLET

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FILLET of SOLE with MUSHROOMS & GRAPES

~ 'Retro' recipe from the 80s

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1/2 pound sole fillets

1 Tbsp. unsalted butter

3 large sliced mushrooms

3 sliced green onions

1/4 cup finely diced red pepper

24 seedless grapes

1/4 cup sour cream

1/4 cup real mayonnaise

juice of 1/4 lemon

• Preheat oven to 350-degrees. Generously butter au gratin shallow dish. Arrange fish fillets in dish.
• Melt butter over low heat. Add mushrooms, green onion, and red pepper. Saute until softened. Add grapes, stirring gently. Add remaining ingredients and blend well. Spoon over fish.
• Tent with foil and bake until fish is flaky and sauce is heated through, about 20 minutes. ( 2 servings )

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JOE MUER'S CREAMED SPINACH

~ Classic favorite served with fish

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2 10-oz. package frozen leaf spinach

2 Tbsp. butter

1 finely chopped medium onion

1 finely chopped clove garlic

1 quart milk

3 cups finely ground soft white bread crumbs

1 1/2 tsp. salt

1/4 tsp. freshly ground pepper

dash nutmeg

• Cook spinach until tender. Run cool water over and drain in colander, pressing out all the liquid.
• Melt butter and saute onion and garlic until transparent. Scald milk. Add salt, pepper and nutmeg to bread crumbs. Whisk crumb mixture into milk.
• Finely chop spinach and blend into milk mixture with whisk. Bring to second boil before serving. May be made ahead and reheated, the flavor better after standing several hours.

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

ELEGANT & EASY ~ OYSTER-ARTICHOKE BISQUE/ WHITE MUSHROOM SALAD with DIJON TARRAGON DRESSING

~ Elegant tulip

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OYSTER and ARTICHOKE BISQUE

“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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1 quart oysters (drained and chopped ~ reserve liquid)

1/2 cup unsalted butter

3 minced plump garlic cloves

1 cup chopped green onions

1 cup chopped celery

1/2 cup chopped red pepper

2 (14-oz) cans drained artichoke hearts

3 Tbsp. flour

1 1/2 quarts organic chicken broth

1/2 tsp. cayenne pepper or to taste

sea salt & white pepper to taste

1 Tbsp. Worcestershire sauce

1 tsp. fresh chopped thyme

1/3 cup sherry

1-2 cups half & half

3 Tbsp. chopped fresh parsley

• In heavy stockpot, melt butter and saute garlic, green onion, celery, and red pepper until wilted and tender, about 5 minutes. Add artichokes.Sprinkle mixture with flour and stir to coat. Gradually whisk in stock, stirring constantly until white roux is achieved.
• Season with cayenne, salt & white pepper, Worcestershire sauce and thyme. Bring to low boil and simmer covered for 30 minutes.
• Add chopped oysters, oyster liquor, sherry and parsley. Simmer for 10 minutes but do not allow bisque to boil. Stir in half & half. Taste and adjust seasoning.
• At this point, since soup improves with age, you may cool and refrigerate. Before serving, heat bisque gently over low heat. (8 servings)

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WHITE MUSHROOM SALAD with DIJON TARRAGON DRESSING

~ This simple salad, adapted from SALADS, deserves only the 'whitest' and 'freshest' cultivated mushrooms.

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1 1/2 lbs. clean white cultivated mushrooms

(caps tightly closed around stem)

1 cup diagonally sliced chopped celery

1 Tbsp. lemon juice

freshly ground black pepper to taste

tarragon dressing

Trim ends off mushrooms and thickly slice from cap through stem. Place in salad bowl with chopped celery and sprinkle with lemon juice. Season lightly with salt & pepper. Toss gently with dressing until well-coated. Serve at once.

DIJON TARRAGON DRESSING

3 Tbsp. Dijon dressing

1 Tbsp. fresh chopped tarragon leaves (1 1/2 tsp dried)

2 Tbsp. white balsamic vinegar

4-6 Tbsp. extra-virgin olive oil

coarse salt & white pepper to taste

Whisk Dijon, chopped tarragon and vinegar together, slowly adding olive oil until incorporated. Lightly season with salt and generous amount of white pepper. Allow to rest in refrigerator before serving.

COZY 'RETRO' VALENTINE APPETIZER ~ 'RACLETTE'

Raclette ~ pronounced [rah-KLEHT] ~ a semi-hard cheese made from cow's milk, originates in the Swiss canton of Valais. The name raclette comes from the French word "racler" literally meaning "to scrape". It is traditionally made with a half wheel of the cheese warmed next to an open fire ~ the cut portion exposed to the heat. As the cheese melts reaching the correct consistency, it is scraped off onto bread for an appetizer or over boiled potatoes for a meal.

~ Cozy 'Wa-gi-daa-king' fire

(Hubbard Lake)

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RACLETTE

~ First tasted in the late 60s sitting by a rustic fire in Kercheval, France. Enjoy this palate-pleasing recipe using aged Michigan raclette (award-winning 'Best in Show') from Leelanau Cheese Company , Sutton's Bay.

2 lbs. raclette cheese

2 Tbsp. extra-virgin olive oil

3 thinly sliced yellow onions

Crusty French bread

Assorted mustards

Cornichons (tiny brine-packed French pickles)

• Place cheese, cut portion exposed to heat of fireplace or (not as romantic) melt in raclette oven according to directions.
• Heat oil in heavy skillet. Add onions and saute over medium heat until barely tender. Transfer to bowl.
• Scrape cheese as it melts onto crusty bread. Serve with onions, assorted mustards and cornichons. Wine Pairing: A crisp Michigan Pinot Gris or Sauvignon Blanc. or better yet, L. Mawby Sex BRUT ROSE Sparkling Wine.

ROMANTIC WINTER BLOOMERS ~ 'CYMBIDIUMS on PARADE'

Cymbidiums

In their natural habitats, cymbidiums grow at the higher altitudes in the temperate zone of mid-Asia (China, Japan) down through southeast Asia and extending south of the equator with a number of species in Australia. The climatic conditions found there are also found at sea level in the coastal regions of California (USA), along the coast in the Mediterranean and in part of New Zealand and Australia as well as South Africa.

FRIDAY NIGHT LENTEN FISH FEAST ~ PAN-FRIED MICHIGAN PERCH with TARTAR SAUCE

~ Yellow Perch (Perca Flavescens)

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PAN-FRIED MICHIGAN PERCH with TARTAR SAUCE

~ Mother's Friday night tender yellow perch fillets from the great lakes, lightly dusted in seasoned flour, then pan fried and served with lemon, tartar sauce, and parsley buttered potatoes.

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24 cleaned & skinned perch fillets (or walleye fillets)

( or thoroughly scaled with bones left in if preferred ...

a bit of a challenge to eat but the flesh is sweeter)

1/4-1/2 cup milk

1/8 tsp. cayenne pepper

1 cup flour (or Drake's Crispy Frymix*)

1 tsp. sweet Hungarian paprika

sea salt & freshly ground black pepper to taste

1/4 - 1/2 cup Crisco or clarified butter* (as needed)

fresh lemon

• Rinse perch and pat dry.
• Layer fish in glass dish. Combine milk and cayenne and pour over. Let rest for 20 minutes or refrigerate if longer (up to 24 hours).
• Combine flour (or Drake's), paprika, salt & pepper.
• Lightly dredge moist fillets in flour mixture.
• Heat Crisco or clarified butter in pan over medium-high heat. When sizzling, saute perch in batches until golden brown, turning once to brown on both sides (DO NOT CROWD) and are crisp on both sides and moist inside.
• Arrange on hot plates and serve with parsley buttered potatoes, slice of fresh lemon and tartar sauce. (Serves 4)

(* CLARIFIED BUTTER: Slowly melt 1 stick unsalted butter over low heat. Skim off and discard milk solids that rise to top. Retain clear clarified butter)

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TARTER SAUCE

1 cup mayonnaise

2 Tbsp. chopped sweet pickle

1 Tbsp. grated onion

2 Tbsp. fresh dill

1 Tbsp minced fresh parsley

2 tsp. lemon juice

1 tsp. sugar

Combine all ingredients and blend well. Cover and refrigerate until ready to serve.

MICHIGAN PASTY ~ 'FAST FOOD of the UPPER PENINSULA'

Real Michigan Food

The pasty came to the Upper Peninsula through Cornwall England. When tin mining started going bad in England during the 1800's the Cornish miners immigrated to America hoping to earn there fortunes in newly developing mines … When the Cornish came to the copper mines of the Upper Peninsula, they brought with them a lot of mining knowledge which the other ethnic groups did not have. The other ethnic groups looked up to the Cornish and wanted to emulate their mining successes. Many Cornish practices were then copied by the other ethnic groups, including the pasty as the standard lunch for miners. The pasty became popular with these other ethnic groups because it was small, portable, was very filling, and could stay warm for 8-10 hours.

~ Absolute Michigan

~ 'The Mighty Mac'

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MICHIGAN PASTY

~ The recipe for pasties is well known, however, every cook has a few special secrets. This treasured recipe is adapted from the Upper Peninsula Travel and Recreation Association, clipped from The Bay City Times (Monday, March 1, 1993)

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CRUST:

1 1/3 cups flour

1/2 tsp.salt

1/2 cup lard (or healthier Crisco)

1/3 cup cold water

FILLING:

1/2 cup cubed turnips

1/2 cup cubed cubed potatoes

1/2 cup cubed rutabagas,

1/2 cup cubed carrots

1 diced small onion

2 Tbsp. minced fresh parsley

1 tsp. dried thyme

1 lb. 1/4-in. cubed boneless beef

1/2 tsp. coarse salt

1/4 tsp. freshly ground black

1 Tbsp. butter

• For crust, sift flour and salt together; cut in lard until the size of small peas. Add cold water. Mix with pastry blender until dough is well blended. divide into 2 equal parts. Roll into 9-inch circles.
• For filling, mix ingredients together. Equally divide onto rolled crust and top with butter. Lift and fold top half of crust over filling and seal; fold and crimp a rope edge along top of pasty.
• Slit each pasty crust a 1/2-inch in several places. Place on cookie sheet several inches apart and bake on bottom rack at 375 for 1 hour or until lightly browned.
• Remove pasties from oven and place on a rack. Cover with towel and allow to stand for 30 minutes before eating. (2 servings)

Note: To bake frozen pasties, preheat oven to 375-degrees. Place frozen pasties in the oven and lower heat to 350-degrees. Bake roughly 1 hour and 20 minutes. Cover with foil is getting too brown.

ASH WEDNESDAY ~ BAKED ASIAGO-ENCRUSTED MICHIGAN WHITEFISH with LEMON-CAPER SAUCE

"Remember man, that thou art dust

and unto dust thou shalt return."

~ St. Mary's Catholic Church

(Newport, RI)

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BAKED ASIAGO-ENCRUSTED MICHIGAN WHITEFISH with LEMON-CAPER SAUCE

~ Perfectly cooked whitefish ... beautifully browned outside & moist and tender inside

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2 lbs. Michigan whitefish or walleye fillets

1/2 cup light oil

1 tsp. salt

2 minced cloves garlic

1 cup freshly grated Asiago cheese (or Parmesan)

1 cup Panko crumbs

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8 Tbsp. unsalted butter

1 Tbsp. chopped shallots

4 Tbsp. chopped fresh parsley

8 Tbsp. drained and rinsed capers

juice and zest of 1 lemon

sea salt & freshly ground pepper to taste

• Preheat oven to 500-degrees.
• Marinate fish in oil, salt and garlic in a glass dish for 20 minutes.
• Line a baking sheet with foil.
• Meanwhile, prepare sauce by combining butter, shallots, parsley, capers and lemon juice and zest in a saucepan. Cook over medium high heat until butter has melted. Keep warm to pour over baked fish.
• Remove fish from marinade and roll first in cheese and then panko crumbs. Place on prepared baking sheet. Bake 12 minutes or until fish just begins to flake. Serve with Lemon-Caper Sauce. (serves 4-6)

Note: Serve with oven roasted redskin potatoes, a crisp salad,

and a lovely bottle of Michigan Chardonnay.

SHROVE TUESDAY ~ CHERRY CREAM CREPES

February is National Cherry Month!

Shrove Tuesday

"The word shrove is a past tense of the English verb "shrive," which means to obtain absolution for one's sins by confessing and doing penance. Shrove Tuesday gets its name from the shriving (confession) that Anglo-Saxon Christians were expected to receive immediately before Lent."

~ Cherry blossoms

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CHERRY CREAM CREPES

~ Delightful February dessert first made when crepes were the rage ... adapted from CREPE COOKERY (1976)

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BASIC CREPE RECIPE:

(adapted from The Flavor of Famie & Mastering the Art of French Cooking)

1 1/2 cups cold water

1 1/2 cups milk

6 eggs

3 cups sifted flour

6 Tbsp. melted butter

1/2 tsp. salt

• Put all liquids into food processor. Turn on machine. Add flour and butter. Leave on a few minutes and scrape down sides with spatula. Strain through fine strainer and put in stainless steel bowl or glass container. Refrigerate for at least 2 hours.
• When making crepes, if mixture seems thick, use a little water to thin it down. Keep in mind it should be thick enough to coat the back of a spoon.
• To make crepes, put either clarified butter or margarine in the crepe pan; only a small amount is needed. Allow pan to heat on medium high heat. By tipping pan, empty out any excess oil. Using a 2-oz. ladle, ladle mixture into center of pan. By turning the pan in a circular motion, you will be able to move the batter all around the pan. This will allow for a thinner and more evenly cooked crepe. The first crepe you will make will always be a tester. As you continue to make more, the quality will get better. (Yield: 18 6-inch crepes)
• Note: You do not need to add butter to the pan every time for each crepe, only when needed.

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CHERRY CREAM STACK

16-18 cooked crepes

Whipped cream

CHERRY FILLING:

1/2 cup sugar

1 Tbsp. cornstarch

1 (16-oz.) can pitted red tart cherries

1/4 cup juice from cherries

1 tsp. lemon juice

2 Tbsp. port wine

drops of red food coloring

In small saucepan combine sugar and cornstarch. Drain cherries, saving 1/4 cup juice. Stir drained cherries and 1/4 cup juice into sugar mixture. Cook, stirring constantly over low heat until thickened and translucent. Stir in lemon juice and wine. Cool to lukewarm. Set aside.

CREAM FILLING:

1/2 cup sugar

2 Tbsp. flour

1 Tbsp. cornstarch

1/4 tsp. salt

2 cups milk

3 beaten egg yolks

1/4 tsp. almond extract

In saucepan, combine sugar, flour, cornstarch, and salt. Stir in milk. Cook, stirring constantly, until mixture thickens. Stir a little of the hot mixture into beaten egg yolks; then return egg mixture to pan. Cook over low heat, stirring several minutes longer. Add almond extract.

cool.

TO ASSEMBLE:

Spread cooled cream filling between crepes to make 2 stacks of 8-9 crepes each. Spoon cherry mixture over top of stacks. Garnish with whipped cream. Cut each stack into 6-8 pie-shaped wedges. (12-16 servings)