BOTANICAL GLASS EXHIBITION (Planterra Conservatory - West Bloomfield, MI)

"Flowers have spoken to me more than I can tell in written words. They are the hieroglyphics of angels, loved by all men for the beauty of their character, though few can decipher even fragments of their meaning."

~ Lydia M. Child

Extraordinary works of glass art mixed with collections of exotic and unusual botanicals unique creations from Detroit-based Furnace Design Studio

Planterra Conservatory

West Bloomfield, MI

(3/24 - 4/3 2011)

OF PANSY AND PRIMROSE ...'THE PROMISE OF SPRING' ~ ORANGE-TERIYAKI SALMON / SPRING RISOTTO / SALMON CAKES with SESAME GINGER VINAIGRETTE

"The nicest thing about the promise of spring is that sooner or later she'll have to keep it."

~ Mark Beltaire

ORANGE-TERIYAKI SALMON

~ cook an extra pound and make salmon cakes the next day

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For each pound of salmon

whisk together ~

3 Tbsp. fresh orange juice

zest of 1 orange

2 Tbsp. soy sauce

1 Tbsp. rice vinegar

1 Tbsp. brown sugar

1 tsp. minced garlic

2 tsp. minced fresh ginger

Preheat oven to 450º. Pour mixture over salmon and bake 13-15 minutes, depending on thickness. Do not overcook. Fish should cut easily by not flake apart.

SPRING RISOTTO

~ fresh herbs, a must

1 cup Arborio rice

1 Tbsp. extra-virgin olive oil

1 cup sliced assorted mushrooms

1/2 cup diced onion

1/2 tsp. chopped garlic

1/2 cup white wine

1 tsp. chopped shallots

1/2 cup freshly grated Parmesan cheese

2 1/2 cups of hot organic chicken or vegetable stock

2 tsp. coarse salt

2 tsp. freshly ground black pepper

1/4 cup fresh chopped savory herbs

(rosemary, thyme, parsley, or basil)

Have everything measured and ready. Heat olive oil in large pan. Saute onions, garlic and shallots until clear. Add rice and continue to saute for 1 minute. Deglaze pan with white wine an gradually start adding hot stock, a bit at a time. Stir until liquid is absorbed by rice, about 10 minutes. Add mushrooms, salt & pepper, and continue cooking, adding stock for another 10 minutes. When rice is plump and liquid absorbed, remove from heat. Stir in herbs and adjust seasoning to taste. Sprinkle with Parmesan cheese.

SALMON CAKES with SESAME GINGER VINAIGRETTE

~ great with leftover salmon (e.g. Orange-Teriyaki Salmon) or cooked special for this delicious dish

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1 pound cooked salmon

4 Tbsp. dry bread crumbs

1/4 cup mayonnaise

1 large organic egg

2 tsp. Worcestershire sauce

1 tsp. Dijon mustard

1 tsp. coarse salt

1/2 tsp. white pepper

1/2 finely chopped red bell pepper

2 Tbsp. melted unsalted butter

Hungarian paprika

chopped green onions or chives

• In large bowl, gently blend salmon with bread crumbs. Set aside.
• Combine mayonnaise, egg, Dijon, red pepper and salt & white pepper. Gently mix together with salmon and refrigerate at least an hour.
• Using scoop, drop onto Pam sprayed baking sheet. Brush with melted butter. Sprinkle with chopped green onion or chives and a dusting of Hungarian paprika.
• Broil approximately 6 minutes or until golden. Serve over a bed of mixed greens, lightly dressed with Sesame Ginger Vinaigrette.

SESAME GINGER VINAIGRETTE

(From the Common Ground Cookbook)

3 Tbsp. spicy sesame oil

1 1/2 tsp. sugar

3 Tbsp. soy sauce

1 1/2 Tbsp. grated fresh ginger

3 Tbsp. rice wine vinegar

3 Tbsp. red wine vinegar

1/3 cup extra-virgin olive oil

1/2 tsp. coarse salt

1/8 tsp. white pepper

Combine ingredients. Gradually whisk in olive oil.

'EVER GREEN' THOUGHTS ON THE CUSP OF SPRING ~ ASPARAGUS SOUP

"If I keep a green bough in my heart,

then the singing bird will come. "

~ Chinese Proverb

ASPARAGUS SOUP

(a simple taste of spring adapted from the Silver Palate Cookbook)

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2 pounds sliced asparagus (reserve tips)

1 large bunch of leeks

2 quarts organic chicken broth

1 stick sweet butter

coarse salt

freshly ground black pepper

sour cream

chives

• Melt butter in large stockpot. Simmer clean chopped leeks until soft, about 20 minutes, stirring often.
• Add chicken stock, and sliced asparagus. Bring to boil. Reduce heat and simmer 30 minutes or until asparagus is very soft.
• Puree stock with hand blender or 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.
• Ladle in bowl and top with dollop of sour cream and chopped chives. (8 servings)

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

"Lord, keep my memory green."

~ Charles Dickens

HONORING THE SHAMROCK ~ IRISH COFFEE CHEESECAKE

"May your thoughts be as glad as the shamrocks,

may your heart be as light as a song,

may each day bring you bright,

happy hours that stay with you all the year long."

~ Irish Blessing

Oxalis Regnelli

(Lucky Shamrock)

IRISH COFFEE CHEESECAKE

~ Irish whiskey and espresso filling encased in an oatmeal cookie crust

(Bon Appetit ~ Feb 1985)

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Oatmeal Crust

1/2 12-1/2 oz. package oatmeal cookies

1 Tbsp. firmly packed dark brown sugar

1/4 tsp cinnamon

3 1/4 Tbsp.well-chilled unsalted butter, cut into small pieces

Coffee Filling

24 oz. room temperature cream cheese

1 cup plus 2 1/2 Tbsp. firmly packed dark brown sugar

4 room temperature organic eggs

2 Tbsp plus 2 tsp coffee liqueur

1/2 tsp. vanilla

5 tsp. instant espresso powder

7 Tbsp. Irish whiskey

Topping

3/4 tsp. instant espresso powder

1/2 tsp. sugar

1 Tbsp. whipping cream

1 1/2 cups chilled whipping cream

2 Tbsp. sugar

Chocolate coffee beans

(Trader Joe's always has them)

• Crust: Preheat oven to 325º. Lightly butter 9-in. springform pan. Finely grind cookies, sugar and cinnamon in processor. Add butter and process until crumbs hold together. Press into prepared pan, covering bottom and extending 1/1/2 inches up sides. Bake until crust darkens slightly, about 8 minutes. Cool completely.
• Filling: Preheat oven to 325º. Blend cream cheese and sugar in processor until smooth, stopping occasionally to scrape dwon sides of bowl. Mix in 1 egg, liqueur and vanilla. Dissolve instant expresso powder in whiskey in large bowl. Stir in cheese mixture. Whisk in remaining 3 eggs, 1 at a time. Pour into cooled crust. Bake until outer 2 inches of cake are firm and slightly puffed, about 45 minutes (center will appear moist and edges may crack slightly). Cool to room temperature on rack. Refrigerate until well chilled. Cover with plastic wrap and let mellow for 1 to 2 days.
• Topping: Dissolve instant expresso powder and 1/2 tsp sugar in 1 Tbsp. cream in small bowl. Beat 1 1/2 cups cream and 2 Tbsp. sugar in large bowl until peaks form. Fold in espresso mixture. Remove plastic wrap and pam sides from cake. Spread top with whipped cream and garnish with coffee beans. (Can be prepared 3 hours ahead and refrigerted. Let stand at room temperature 15 minutes before serving. (10 servings)

Oxalis Triangularis

(Purple Shamrock)

"For each petal on the shamrock

This brings a wish your way -
Good health, good luck, and happiness
For today and every day."

~ Irish Blessing

MARCH MONDAY MUSING (WITH HUGE THOUGHTS of COMING SPRING) ~ PERFECT BEEF STROGANOFF

"The flowers of late winter and early spring occupy places in our hearts well out of proportion to their size."

~ Gertrude S. Wister

PERFECT BEEF STROGANOFF

"Beef is the soul of cooking."

~ Marie Antoine Careme

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3 pounds beef tenderloin

6 Tbsp. butter

1 cup chopped onion

2 cloves finely chopped garlic

1 pound (1/4 inch sliced) fresh mushrooms

3 Tbsp. flour

2 tsp. meat-extract paste

1 Tbsp. ketchup

1/2 tsp. coarse salt

1/2 tsp. fresh cracked pepper

1 can (10 1/2 oz.) organic beef stock

1/2 cup dry white wine

2 Tbsp. snipped fresh dill (1 heaping tsp. dried dill weed)

1 1/2 cup sour cream

2 12-ounce fresh or dried spinach noodles

(or 2 cups cooked wild rice tossed with 4 cups cooked white)

additional fresh snipped dill or parsley

• Trim fat from beef. Cut filet crosswise into 1/2-inch thick slices. Cut each slice, across grain into 1/2-inch thick strips. Season with salt and pepper.
• Slowly heat large heavy skillet. Melt 2 Tbsp. butter and just enough beef strips to cover skillet bottom. Over high heat, sear quickly on all sides. Remove with tongs as it browns (should be rare inside) and set aside. Continue until all strips are browned.
• In remaining hot butter in same skillet, saute onion, garlic, and mushrooms until onion is golden - about 5 minutes.
• Over low heat, add wine, snipped dill, and sour cream, stirring until well combined. Add beef; simmer just until sauce and beef are hot.
• Serve Stroganoff with spinach noodles or rice. Sprinkle 2 Tbsp. dill or parsley over top.

~ Uncork a light Merlot or Pinot Noir and enjoy!

Note: "The dish hails from beautiful Saint Petersburg, where a culinary competition was once held in Czarist times, and where, in the 1890s, an intrepid chef concocted a mouth-watering creation of beef, mushrooms and sour cream, and took home the first prize.

The chef was in the employ of a noble family of considerable rank in Russia and named the dish in honor of his patron, Count PavelAlexandrovich Stroganov. The Stroganov family was rich beyond belief. At one time, they had 155,000 serfs on land that amounted to almost 6.5 million acres. One twist on the story is that the dish was designed specifically for the Count because he had lost his teeth and could no longer chew through a typical steak."

~ AskMen.com

Won't be long now! 13 days 'til spring ...

WELCOME MARCH 'MUSE DAY' and THE 'BEAUTIFUL' DAFFODIL (Flower of the Month) ~ FORTY-CLOVE GARLIC CHICKEN / ROASTED GARLIC SMASHED REDSKINS

"Daffodils,

That come before the swallow dares, and take

The winds of March with beauty."

~ William Shakespeare

Daffodil

Garlic & Daffodils

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FORTY-CLOVE GARLIC CHICKEN

~ a surprisingly mild, perfect 'end of winter' meal adapted from

The Garlic Lovers' Cookbook created in Gilroy, The Garlic Capital of the World ...

" ... the only town in America where you can marinate a steak just by hanging it out on the clothesline."

(Will Rogers)

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1 plump chicken (a capon would be lovely) rinsed & patted dry

40 cloves of garlic

1/4 cup extra-virgin olive oil

4 stalks of celery and leaves

1 bunch of minced parsley

1 Tbsp. thyme

1 Tbsp. rosemary

1 lemon

2 bay leaves

1/2 cup dry white wine

1/4 cup vermouth

coarse salt & freshly cracked pepper

• Sprinkle cavity of bird with lemon juice and half of herbs, salt & pepper. Stuff with celery, bay leaves and sliced lemon rind. Massage bird with 2 Tbsp. olive oil and remaining herbs, salt & pepper.
• Place bird in roasting pan surrounded by garlic. Cover with remaining olive oil, wine and vermouth. Sprinkle with parsley.
• Roast for 20-30 minutes at 400-degrees until bird starts to brown. Reduce heat and roast for another hour or until cooked.
• Serve the soft, buttery garlic cloves on crusty French bread, the remaining garlic in Roasted Garlic Smashed Potatoes with a side of steamed buttered broccoli splashed with lemon juice, salt & pepper.

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ROASTED GARLIC SMASHED REDSKINS

(serves 4-6)

2 1/2 pounds scrubbed red-skin potatoes (about 16 medium)

1 head ROASTED garlic

1 cup sour cream

4-6 Tbsp. unsalted butter

2 Tbsp. chopped fresh chives

2 tsp. white pepper

coarse salt to taste

• Simmer potatoes until very tender, about 30 minutes. Drain well but do not peel. Transfer to large bowl, add butter and approximately 1 head of peeled roasted garlic.
• On low speed, mash with electric mixer. Beat in sour cream, chives, salt & white pepper. Leave chunky.

Black & White dreams of March

Join in with

Carolyn @ Sweet Home and Garden Chicago

for Garden Bloggers' Muse Day