Strawberry Galette ~

Just one thing.  Is this a galette, crostata or rustic tart?  I guess it doesn't matter much what you call it, as long as you make it.  It is yummy.

I even cheated and used store bought crust too.  Just be sure to roll it out super thin, because it gives the crust a crispier edge.  Or you can spend the time to make your own crust, which will be even more delicious.  But for me, especially in the good weather, I want to spend less time in the kitchen!

Just these few ingredients:

1 - store bought, boxed, refrigerator pie crust.

1 quart of fresh strawberries, sliced

3 Tablespoons of sugar

2 teaspoons cornstarch

1 tablespoon freshly squeezed lemon

Sprinkle flour on a work surface and unroll pie crust.  Do the same to a rolling pin and roll the crust to 1/8" inch thickness.

Meanwhile, in a medium bowl, combine the berries, sugar, lemon juice, corn starch. Stir to combine.

Preheat oven to 350°. Place dough on a baking sheet lined with parchment paper. Arrange the sliced strawberries in a pinwheel pattern starting about 2-inches from the outer edge of pie crust, forming concentric circles of strawberries.
 
Fold up the edges of the dough circles over the berries, crimping to seal.  Place in refrigerator for 15 minutes to rest.

Make an egg wash by combining 1 egg yoke and mixing with 1 tablespoon of heavy cream.  Brush all over the crust right before placing the galette in the oven.

Bake for 30-35 minutes or until golden brown.

Now, let's make some whipped cream while this dessert cools for 10 minutes.

8 oz. heavy cream

3 Tablespoons sugar

1 teaspoon good vanilla

Add cream in a non reactive bowl and whip for two minutes of medium.  I use a hand held beater.  Add sugar and beat on high for two minutes longer.  Add vanilla and whip on high for another minute.  You are looking for peaks, but not too stiff.

Slice a piece and add a dollop of whipped cream.

Enjoy ~

Snowballs in the summer ~

                                    Coconut Snowballs

Well I know it's really not summer yet, but after the mild Winter we had, it sure feels like it.  :)

These cookies are easy, light and delicious.  Did I say easy?  And delicious?  Yummy coconut too.  Heavenly....

Make sure you put the dough in the fridge to let it rest and chill for about 15 minutes after you make it. 

Here's the recipe, originally from allrecipes.com.

Ingredients

2 sticks unsalted butter, softened

1/4 cup confectioner's sugar, plus more for dusting

2 cups all-purpose flour

1/4 teaspoon salt

2 cups sweetened flaked coconut

Directions

Preheat oven to 350 degrees. In the bowl of an electric mixer, cream butter with 1/4 cup confectioners' sugar until fluffy. Mix in flour and salt until they're just combined. Stir in coconut.

Roll dough into 1-inch balls; place 2 inches apart on a baking sheet. Bake until just starting to brown, 15 to 20 minutes. Roll the warm cookies in confectioners' sugar; let cool completely.

Yum ~

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1.4

Au Jus ~

If you are anything like me, when you are going to make a nice and juicy roast beef dinner, the last thing you want to worry about is the gravy.  I like an au jus with mine, not a thickened gravy.  But, if you want it thick then after you brown your meat and onion, add 2 tablespoons of flour and stir.  Then add your broth.  So along with being easy and delicious, your dinner will be stress free.

But to me, this is my go to recipe when I want a delicous sauce to serve with roast beef..  It would be nice to use as a dip for roast beef sandwiches as well

And making it this way, sure beats standing over the stove at the last minute, hoping your gravy tastes as good as your roast beef.  Or hoping that you have enough to serve.  Too much stress.  And I don't want any part of stressful entertaining.  So this gravy/sauce can be made the day before and just reheated at the last minute.

And it's so easy that after you brown the meat and onions, you can walk away and it will cook itself. 

Ingredients are...

1 large white onion
4 or 5 beef neck bones
3 T. olive oil
32 oz. box of good beef broth (low sodium)
salt
pepper

In a dutch oven, on medium heat, add olive oil.  When oil is hot, add beef and onion.  Brown a couple of minutes on all sides.  The onions and meat will get very dark, which is what you want.  But, you don't want burnt, so watch it while you are browning.

When all pieces are nice and carmel color, pour in beef broth.  Turn heat to low, partially cover and let it simmer for 1 hour.  You can walk away, just make sure your sauce is on a very slow simmer.

Oh, I must apologize.  I forgot to take a picture of the finshed sauce.  But, after it simmers for an hour, just turn the heat off and let sit for about five minutes. Taste and adjust seasonings.  Add a pinch of salt and pepper if needed. Remove meat and onion.  Pour through a fine colander and either serve with your lovely roast beef or put in a container to serve later.  It can keep up to four days in your refrigerator.

Enjoy ~

Rock Star Chicken Caccitore ~ Yum!

 

 

I never really liked Chicken Caccitore.  My recipe was kind of boring, but that was the way I was shown how to make it.  It was your basic tomato sauce, chicken, onions, garlic, potatoes and ..... yawn.  I stopped making it years ago.  No one in my family really loved it and I didn't care for it at all!

Fast forward to this year and a friend told me I had to try this recipe for Chicken Caccitore..   She told me that I will love this one and I needed to try it soon.  I'm so glad I took her advice.  It's outstanding and I mean rock star good. It has such a depth of flavor, not too tomato-y at all.  You have to trust me on this one.... just look at the picture here. 

Adapted from The Sweet Basil Restaurant ~

2 pounds boneless, skinless chicken thighs Salt and pepper, to taste 2 tablespoons olive oil 3 cloves garlic, finely chopped 2 carrots, chopped 2 medium onions, chopped 3 stalks celery, chopped 1 lb mushrooms, thickly sliced 1 cup chopped bottled roasted red peppers 2 cups chicken stock 1 3/4 cups port 3/4 cup balsamic vinegar 1 can (28 ounces) imported whole tomatoes, crushed in a bowl 1 bay leaf 1 pound farfalle (bowtie) pasta, cooked until tender and drained 1/4 cup of grated Parmesan 2 tablespoons chopped fresh basil 1. Set the oven at 400 degrees. In a large ovenproof dish, arrange the thighs in one layer, skinned side up. Sprinkle with salt and pepper. Roast the chicken for 20 minutes. 2. In a large skillet, heat the oil. Cook the garlic, carrots, onions, celery, mushrooms, and roasted peppers over medium heat, stirring often, for 20 minutes. 3. Add the stock, port, balsamic vinegar, crushed tomatoes, and bay leaf to the skillet. Bring to a boil. Pour this over the chicken thighs, cover with foil, and return the dish to the oven. 4. Cook the cacciatore for 1 1/2 hours. Toss the pasta and cacciatore and transfer to a serving bowl. Sprinkle with cheese and basil. Enjoy ~

I'm joining Foodie Friday at Rattlebridge Farm today!

Broccoli and Cheddar Cheese Soup ~

Most of us have a recipe for this soup in our repertoire, so I won't elaborate on how easy and good this one is.

Like most, I've been making it for years.

I adapted this one from somewhere many years ago, probably from The Joy of Cooking in the 80's.   Recently I wanted to try and lighten it up, but didn't want to lose any of the flavor .  So I tweaked it a bit and here is my updated version, loaded with flavor too.

1 large onion, thinly sliced
3 small cloves of garlic, minced
4 cups of fresh broccoli, chopped small
5 cups of milk
1 Tablespoon kosher salt
1-2 teaspoon(s) black pepper
1 teaspoon of red crushed pepper
A pinch of fresh nutmeg
1/2 stick of unsalted butter
2 Tablespoons of flour
4 ounces of good cheddar cheese, grated

In a large Dutch Oven on low heat, melt butter.  Add onion and saute for a few minutes, add garlic.  Cook for another minute.
Add flour, stir for a minute.  Add milk, stir and bring to a low simmer.  You do not want soup to boil, so keep an eye out.  Add salt, pepper, nutmeg and red pepper and stir again.  Add chopped broccoli, stir.  Cover at this point, but leave the lid ajar.

Cook on low for about 20 minutes, when you should be able to slide a knife through your broccoli stems easily.  Turn stove off and move soup from burner.

At this point I use my immersion blender to cream my soup.  Just be careful, because splashing can happen and you don't want to burn yourself.  I suggest that you cool the soup a little before using the blender.

Return soup to burner and turn stove on low heat.  Add cheese a little at a time so it will melt into your soup. Stir and voila, you are done and it is yummy, creamy and cheesey too.  I adjust my seasonsings here, because I have found that all cheese(s) have different flavors and salt content. 

Enjoy ~

Happy Easter ~

I don't claim to be a pastry chef, or even a great cake decorator.  But with these home made Ice Cream cakes, you don't need to be.  All you need is a little love and some very good ingredients. 

I have posted this recipe here before, so if you want it, feel free to grab it.

It's easy, delicious and if you look beyond the imperfections of my decorating, you will be like my grandchildren and think it's perfect.

To them, I am a superstar.  And now that is really what matters to me.....

This one is mint chocolate chip with gourmet sprinkles and jelly beans.  Easy peasy too.

Longfellow Inn - Sudbury, Ma. ~

Isn't this gristmill just gorgeous?  I fell in love with it, even on a very drab March day.  I can't imagine how beautiful it will look in the summer, with lush green grass and trees all around.  On acres of untouched land with a walking trail all around it, inviting visitors to watch it working as it has done for hundreds of years.

Today I invited a friend to join me for lunch at the Longfellow Inn, rich in Colonial American history. A place from the 1700's, preserved in beauty, handmade furniture, good food and drink for any meal.  While here, you can only imagine it as it was for Longfellow himself, writing his poetry or Paul Revere stopping by on one of his rides.

Here's a little blip of it's history:

"Longfellow's Wayside Inn—a nationally significant Massachusetts Historic Landmark—is the oldest Inn still operating in the United States and has been serving travelers along the old Boston Post Road for almost 300 years. What began as a two-room home in 1707, the Howe family ran a successful tavern and innkeeping business on this site from 1716 to 1861.

From its Colonial roots as an important stagecoach stop, to Henry Ford's historic preservation of the property as a living museum of American history from 1923 to 1945, the Wayside Inn offers a unique experience of history. The Inn is the perfect backdrop for your own memory-making occasions, as well as a unique casual touring and educational destination.

Part of the Wayside Inn Historic Site, Longfellow's Wayside Inn offers informative exhibits as well as atmospheric dining and guest rooms for the visiting public. The Inn serves breakfast, lunch, dinner and brunch to compliment your exploration of the property's 125 scenic acres."

Driving up for lunch today, understated yet magnificant ~

This is the Tavern.   Don't you just love all of the pewter mugs on the ceiling?  The  Inn is maintained in most of it's original pieces and furniture.  It's understatedly simple, yet beautifully preserved.  

The small dining room, where we had lunch, a lovely spot.  The fireplaces are all wonderful. Large and warm, just perfect for a cozy drink or meal. The wide pine flooring is still lovely, even though very worn.  I was so happy that they maintain the Inn's flooring, yet don't add shellac and update them.  The ladder back chairs are so comfortable too.

And our lunch?  Delicious too.  My friend and I ordered the same thing for lunch and it was delicious.  It's the Nantucket Lunchbox.  A devine Lobster slider with a cup of their famous clam chowder.  Just perfect we said ~

On our way out, a last glimpse of the Inn for this day....

A parting view of the gorgeous gristmill.  Even with all of the clouds and no green grass, it is magnificantly beautiful.  Don't you agree?

I hope you enjoyed this little tour.  I totally loved my visit here today.