AUTUMN SPLENDOR ~ 'SIMPLE ONE PLATE AUTUMN SUPPER': GRILLED BOURBON PORK TENDERLOIN with MUSTARD SAUCE/WHIPPED CAULIFLOWER DIJON/MAPLE GLAZED ROASTED ACORN SQUASH/APPLE BOURBON BUNDT CAKE

"No spring nor summer’s beauty hath such grace

As I have seen in one Autumnal face ... "

~ John Donne, "Elegy IX: The Autumnal"

'Autumn Spendor'

(Hubbard Lake, MI)

GRILLED BOURBON PORK TENDERLOIN with MUSTARD SAUCE

~ 'a keeper' recipe in numerous files but if haven't tried, a MUST. This adaptation is from Culinary Counterpoint (Detroit Symphony Orchestra) Cookbook.

1/4 cup soy sauce

1/4 cup bourbon

2 Tbsp. brown sugar

2 lbs. well-trimmed pork tenderloin

Chopped green onions

• Combine soy sauce, bourbon and brown sugar. Pour over pork and marinate several hours or overnight (long is good), turning occasionally.
• Remove meat from marinade and grill on medium, 10 minutes per side (or bake at 325-degrees for 1 hour or until done).Carve diagonally into thin slices and serve with Mustard Sauce.

Note: This is a lovely buffet entree equally good at room temperature with hot vegetables or cold salads.

MUSTARD SAUCE

1/2 cup sour cream

1/3 cup mayonnaise

2 tsp. dry Coleman's mustard

3 Tbsp. finely minced green onions

2 tsp. white balsamic vinegar

Combine all ingredients thoroughly several hours before serving.

Grilled Bourbon Pork Tenderloin with Mustard Sauce

WHIPPED DIJON CAULIFLOWER 

~  Low carb and tasty adapted from recipezaar.com

1  head (about 6 cups) cauliflower

1/3  cup heavy cream (or 1/2 & 1/2)

1/4  cup sour cream (or cream cheese)

4  Tbsp. unsalted butter

1  heaping Tbsp. Dijon Mustard

1/2  tsp. coarse salt

1/2  tsp. white pepper

!  1/2 cups grated gruyere cheese (or white cheddar)

2-4  Tbsp. chopped fresh chives (or 1-2 Tbsp. dried)

• Preheat oven to 350º. 
• Lightly spray 1 1/2 quart gratin baking dish with cooking spray.
• Break cauliflower into florets and boil until about 5 minutes until totally tender, 'mashable but not mushy'. 
• Drain well, transfer to food processor with cream, sour cream, butter, Dijon, salt & pepper. Process until mixture is smooth, thick puree.
• Pulse in 1/2 of the grated cheese. Transfer to gratin baking dish and sprinkle with remaining cheese and chives. 
• Bake in preheated oven for about 30-45 minutes or until heated trough and cheeses is melted and slightly browned.

Whipped Dijon Cauliflower

MAPLE GLAZED ROASTED ACORN SQUASH

~ Adapted recipe from Spoon Fork Bacon 

1  Acorn squash, seeded & sliced into wedges

3  Tbsp. extra-virgin olive oil

3  Tbsp. light brown sugar

3  Tbsp. butter

1/4  cup maple syrup

coarse salt & freshly ground black pepper

• Preheat oven to 375º
• Line baking sheet with foil. Place sliced squash onto baking sheet and drizzle with oil. Season with salt & pepper and gently toss. Sprinkle top with brown sugar.
• Roast squash for 35-40 minutes, occasionally turning.
• Melt butter and add maple syrup. 7-10 minutes before roasting is complete, brush squash once and again before finished.  

Maple Roasted Acorn Squash 

APPLE BOURBON BUNDT CAKE

~  From NYT COOKING by MELISSA CLARK ... excellent and perfect for autumn

2  sticks (room temperature) unsalted butter plus more to grease pan

2  1/2  cups AP flour (plus more to dust pan)

3  Tbsp. plus 1/2 cup bourbon or rye whiskey

1/2  cup candied chopped ginger

1  3/4  cup light brown sugar

4  (room temperature) large eggs

2  tsp. baking powder

1  tsp baking soda

1  1/2 tsp ground cinnamon

1  tsp. fine sea salt

1/2  tsp. grated nutmeg

1  cup sour cream

!  Tbsp. vanilla extract

1 1/2 tsp. finely grated lemon zest

2  medium peeled and cored Granny Smith apples

1  cup finely chopped toasted pecans

1/2  cup granulated sugar

juice of 1/2 lemon 

• Heat oven to 325º. Grease and flour 12-cup bundt pan. In small bowl combine 3 Tbsp. bourbon and candied ginger. Let stand 10 minutes.
• In bowl of electric mixer with paddle attachment (or fine using hand held mixer0, beat together brown sugar and remaining butter on medium-high speed until light and fluffy, about 5 minutes. Beat in eggs, 1 at at time, until incorporated.
• In separate bowl, whisk together remaining flour with baking powder, baking soda, cinnamon, salt & nutmeg. In separate bowl, whisk together four cream and vanilla. Pour in bourbon from ginger mixture (reserve ginger) and whisk until smooth. Stir in zest. 
• With mixer on medium speed, add dry mixture and sour cream mixture to wet mixture in three additions, alternation between the two. Fold in ginger, apples and pecans. Scrape batter into prepared pan. Bake until cake is golden brown and a skewer inserted into cake comes our dry, about 1 hour 10 minutes. Cool in pan 20 minutes, then run paring knife around sides of pan to release the cake; cool, late side down, on wire rack.
• While cake cools, combine 1/2 cup granulated sugar and 1/2 cup bourbon/whiskey in small saucepan. Over low heat, gently stir until sugar dissolves. Stir in lemon juice and take off of heat. 
• While cake cools, make 10 slits on top with paring knife and pour half the bourbon-sugar mixture on still-warm cake. When cake is fully cool, flip it and pour the rest of glaze on other side, then flip again to serve. (10-12 servings)

Note: Did not flip at end (afraid might fall apart) but simply kept adding the glaze as cake absorbed it. Delicious!

Apple Bourbon Bundt Cake

"Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity."

~ Voltaire

'Simple One Plate Autumn Supper'  

MID-OCTOBER 'SOUP FOR SUPPER' ~ ITALIAN WHITE BEAN MUSHROOM SPINACH SOUP

And the Autumn clutches the forests green

In a hasty and eager clasp;

But the leaves are true to the Summer they love,

And they wither and fade in his grasp.

~ J.J. Britton (1832-1913), "Death'

(Autumn Abstract)

ITALIAN WHITE BEAN MUSHROOM SPINACH SOUP

~  perfect for a blustery autumn day

I  cup chopped onions (red or white or some of each)

1  Tbsp. extra-virgin olive oil or more if needed

1  lb. mushrooms sliced (shitake, baby bella, white, wild ... or combo of several)

2  minced garlic cloves

1  Tbsp. chopped fresh rosemary

1  Tbsp. chopped fresh thyme

freshly ground pepper to taste

1  16 oz. box/can organic chicken stock or organic vegetable broth

juice of squeezed fresh lemon

1  16-oz. can rinsed and drained cannelloni beans

1  lb. fresh baby spinach

crushed red pepper flakes

• Heat olive oil in stock pot. Add onions and sauté until tender. Add mushrooms and garlic and sauté until tender. Add fresh herbs and pepper and sauté a bit longer.
• Add chicken or vegetable stock and beans and bring to boil. Lower heat and simmer 10 minutes.  
• Add baby spinach and crushed red pepper flakes to taste. Simmer gently 5 minutes.
• Adjust seasonings. If desired, serve topped with shaved Parmesan Cheese and crusty bread. 

WELCOME OCTOBER! (CAPRESE STUFFED GARLIC BUTTER PORTOBELLOS)

"There is no season when such pleasant and sunny spots may be lighted on, and produce so pleasant an effect on the feelings, as now in October." 

~ Nathaniel Hawthorne

(Autumn Abstract)

CAPRESE STUFFED GARLIC BUTTER PORTOBELLOS 

(Garlic buttered Portobello Mushrooms stuffed with fresh mozzarella cheese, tomato slices and fresh shredded basil then drizzled with rich balsamic glaze ... compliments of  Cafe Delites)

Garlic Butter:

2  Tbsp. butter

2 cloves crushed garlic

1  Tbsp. freshly chopped parsley

Mushrooms:

5 large Portobello Mushrooms, stem removed, washed, and dried with paper towel

5  fresh thinly slices of mozzarella cheese

1  cup sliced grape/cherry tomatoes

fresh shredded basil for garnish

Balsamic Glaze:

1/4  cup balsamic vinegar

2  tsp. brown sugar

(Combine sugar and vinegar in small saucepan over high heat. Bring to boil, reduce heat to low and simmer until thickened and returned to glaze)

• Preheat oven to grill/broil settings on high heat.
• Combine all of Garlic Butter ingredients in small saucepan (or microwave safe bowl) and melt until garlic is fragrant. Brush bottoms of each mushroom and place buttered side down on baking tray.
• Fill each mushroom with mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in color (about 8 minutes).
• Serve topped with basil and drizzled balsamic glaze.      

CHEERS TO THE FIRST DAY OF AUTUMN!

"By all these lovely tokens  
September days are here,  
With summer’s best of weather  
And autumn’s best of cheer." 

  ~ Helen Hunt Jackson, September, 1830-1885

Autumnal Equinox (Hubbard Lake, MI)

CHEERS TO THE FIRST DAY OF SUMMER (and HONORING FATHER'S DAY)! ~ CHIVE BLOSSOM OMELET

"A simple enough pleasure, surely, to have breakfast alone with one's husband, but how seldom married people in the midst of life achieve it."

~ Anne Morrow Lindbergh

CHIVE BLOSSOM OMELET

~ A seasonal treat captured when chive blossoms first bloom

4 fresh organic eggs

4 Tbsp. sour cream

pinch of coarse salt and freshly ground black pepper
2 tsp. fresh chopped parsley
1 Tbsp. fresh chopped chives
2 Tbsp. unsalted butter
12 rinsed & patted dry chive blossoms

• Lightly beat eggs, sour cream, salt, pepper, parsley and chives.
• Preheat omelet pan and melt butter. Pour in egg mixture and leave undisturbed until omelet begins to set. Lower heat and, tipping pan slightly, lift edges to let uncooked egg run underneath.
• When omelet is firm, sprinkle with chive blossoms and fold in half.
  
  
  
  
  
  
  
  
  

JUNE 'SIMPLE ONE PLATE SUNSET SUPPER' ~ WILD ALASKAN SOCKEYE SALMON with MAPLE LEMON GLAZE

"I wonder what it would be like to live in a world where it was always June."

-  L. M. Montgomery

Nearing summer solstice sunset ~

(Hubbard Lake, MI)

WILD ALASKAN SOCKEYE SALMON with MAPLE LEMON GLAZE

~ Perfect 'Simple One Plate Sunset Supper'

For each pound of salmon:

2  Tbsp. fresh lemon juice

zest of 1 lemon

2  Tbsp. Maple Syrup

1  Tbsp. white balsamic vinegar

1  Tbsp. extra-virgin olive oil

freshly ground black pepper

touch of coarse sea salt

• Combine lemon juice, zest, maple syrup, vinegar, and olive. oil. Pour over salmon and marinate at least 30 minutes. 
• Remove from salmon from marinade. Place marinade in pan and reduce until beginning to slightly thicken. 
• Sprinkle salmon with pepper & salt and grill, depending on thickness, until desired doneness and flakes easy.  

Wild Alaskan Sockeye Salmon with Maple Lemon Glaze

and Baked Sweet Potato with Sour Cream & Fresh Chives

WITH THOUGHTS OF COMING SUMMER ... HONEY LIME & SRIRACHA CHICKEN SKEWERS

"If a June night could talk, it would probably boast it invented romance."

 ~ Bern Williams

Perfect evening for romantic supper ... 

'Remains of the Day'

(Hubbard Lake, MI)

HONEY LIME & SRIRACHA CHICKEN SKEWERS

~ Perfect 'Simple One Plate Supper' for a sharing lovely evening with friends.

 (from Once Upon a Chef - http://www.onceuponachef.com)

3  Tbsp. Soy Sauce

1/4  Cup plus 2 Tbsp. honey

1 Tbsp. vegetable oil (I used extra-virgin olive oil)

1  tsp. lime zest, from one lime

3  Tbsp. fresh lime juice, from 2 limes

4  peeled and chopped garlic cloves

1  1/2 square inch piece roughly chopped fresh ginger

1 1/2 Tbsp. Sriracha Sauce

1  1/3 tsp. salt

2 1/2 pounds boneless skinless chicken (thighs) breasts, trimmed and cut into 2-inch chunks

2  Tbsp. chopped cilantro, plus more for garnishing platter

Limes, sliced into wedges for garnishing (optional)

Note: We also added fresh mushrooms, onion wedges, and tomato wedges to the skewers)

• In blender, combine soy sauce, honey, oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth. Pour 1/2 cup of marriage into small bowl; cover and refrigerate until ready to serve (this will be your sauce).
• Combine chicken and remain marinade in large Ziplock bag and seal tightly. Place in bowl (in case of leakage) and marinate in refrigerator for at least 6 hours for overnight.
• Remove chicken from marinade and thread onto skewers, folding the pieces in half if long and thin.
• Be sure grill is clean, then preheat to medium high heat. To grease grill, lightly dip wad of paper towels in vegetable oil and, using tongs, carefully rub over grates several times until glossy and coated. Grill chicken kabobs, covered, until golden brown and cooked through, turning skewers occasionally, for 10 - 15 minutes. (Keep an eye on it ... if they are browning too quickly turn heat down.
• Transfer skewers to platter. Warm up reserved marinade in microwave (or on stove) and either drizzle over top or pass alongside. Scatter chopped cilantro over top and garnish platter with lime wedges and cilantro springs. (serves 4-6)

(Served with sautéd Rice Pilaf)

WITH THOUGHTS OF SPRING ~

"Living Nature, not dull Art 

Shall plan my ways and rule my Heart."

~ John Henry Cardinal Newman

Genus:  Hellebore (Helleborus)

WELCOME APRIL! ('OODLES OF ZOODLES' ~ CURLY SWEET POTATO FRIES)

"We're fools whether we dance or not, so we might as well dance." 

 
~ Japanese Proverb

'Oodles of Zoodles'

CURLY POTATO FRIES

For each large scrubbed sweet potato

2  Tbsp. Extra-virgin olive oil

1/4  tsp. cayenne pepper

1/2  tsp. garlic powder

coarse salt & freshly ground pepper to taste

• Preheat oven to 450º. Spiralize sweet potatoes (Paderno Spiralizer) or cut into slender wedges. 
• Toss sweet potato with oil and seasonings.
• Spread fries in a single layer on large baking sheet lined with aluminum foil - try not to overlap or they will steam instead of bake.
• Bake on top rack of oven for 20-25 minutes, flipping half way in between baking.

Note: I have a 4-blade Paderno Spiralizer from Williams-Sonoma

Grilled Burgers on Pretzel Buns with Sweet Potato Curly Fries

WINNER WINTER 'SIMPLE ONE-PLATE' DINNER ~ OVEN CEDAR PLANKED SALMON & STEAMED LEMON BRUSSELS SPROUTS

"What good is the warmth of summer without the cold of winter to give it sweetness."

~  Author unknown

OVEN CEDAR PLANKED BOURBON SALMON & STEAMED LEMON BRUSSELS SPROUTS 

2  pound salmon fillet

2  Tbsp. vegetable oil

1  Tbsp. soy sauce

3  Tbsp. bourbon

1  tsp. ground ginger

1  Tbsp. brown sugar

Lemon slices

• Combine oil, soy sauce, bourbon, ginger and brown sugar. Pour over salmon fillet an let sit 20 minutes.
• Meanwhile, rub cooking oil on cooking surface of cedar plank. Heat plank in 350º oven for 15 minutes. 
• Place salmon (reserve marinade and heat in saucepan until thickened glaze) on hot plank and cook 15-20 minutes depending on thickness. 
• Pour thickened glaze on cooked salmon. 
• Serve with steamed brussels sprouts, steamed red skins, or favorite vegetable.

STEAMED LEMON BRUSSELS SPROUTS

 

2  lbs. trimmed brussels sprouts

Lemon

coarse salt & freshly ground pepper

Fit a large pot with a steamer insert; fill with water to bottom of insert. Cover and bring to boil. Add Brussels sprouts and steam until bright green and just tender, 6-8 minutes. Transfer to serving bowl and season with salt and pepper.

HAPPY NEW YEAR!

"Write it on your heart that every day is the best day in the year."

 
~ Ralph Waldo Emerson