LUCK O' THE IRISH

Before we get into the festive fare, like to give a big congrats to the Lehigh Mountain Hawks for the thrilling upset Friday night.  Super proud of my alma mater!!!  They put up a good fight against Xavier last night but sadly luck was not on their side and the shots just wouldn't sink.

St. Patrick's day was spent as it should be in the Talbot household, with a black and tan, corned beef and cabbage soup and a decadent Guinness chocolate cake with Bailey's cream cheese frosting. The soup was festive and tasty but a bit on the bland side; I found the healthy recipe here.  The cake, however, made up for the lackluster soup.  Looking like a frothy pint of Guinness, this chocolate stout cake was given an extra Irish touch by my addition of 8 teaspoons of Bailey's Irish Cream to the frosting in place of the 1/2 cup heavy cream.  Thanks Nigella Lawson for the delicious recipe! 

SHRIMP FRITTERS

There is nothing like a ball of fried dough. Whether it be sweet or savory, it is always sinfully delicious. This weekend, when our plans fell through, I decided to take that extra time and try some new recipes I had been eying for awhile. The first being Shrimp Fritters from the ever so popular blog spoon fork bacon. The recipe was as good as I had imagined. The fritters were light and flavorful with a light golden, crispy exterior and a perfectly cooked doughy center. The dipping sauce of honey and chili was a fitting accompaniment to the fritter. A great combo of sweet and spicy.

The fritters weren't the easiest thing I've every made, however, anything that's really good never is. For the recipe I used a food processor (the recipe says to use a stand mixer with a paddle attachment, which I do not have) to mix the dough which was extremely sticky! It stuck to EVERYTHING. Needless to say cleaning wasn't that fun but completely worth it. I did add a couple of extra green onions to the recipe and used pre-cooked shrimp. The shrimp was present in the fritters, but probably would have been even more so if I had used raw shrimp. I also used canola oil instead of the vegetable oil the recipe calls for to fry the dough. I think I got the same results, but used a healthier oil.

At the end of the day I would definitely make this recipe again. The fritters remind me of the Bag of Donuts appetizer from The Moorings in Newport, RI, one of our favorite spots to dine in the summer when visiting that area.

HOMEMADE APPLE CIDER

Is it Halloween or a White Christmas?  This weekend's freak storm made for one dark and cold All Hallow's Eve, and left this Autumn-loving girl feeling a bit out of place. With no functioning oven to bake up something pumpkin to put me back into the correct time of year, I've decided to regale you with a more season appropriate endeavor.  After whipping up the requisite apple bars and apple bread this past October (sorry but these recipes are kept under lock and key) I had plenty of excess apples ripe for the juicin'.  Who needs to buy cider when you can buzz up your own batch with a juicer?  About 24 apples, two messy sieves and one huge mess of pulp on the kitchen counter was all it took to make this bottle of deliciousness.  Not quite cider and not far from juice, the resultant liquid tasted as it should, like eating a fresh picked apple.  The flavor was bright and tart, the color a pinkish brown and the result well worth the effort.  If you have a juicer and apples on the cheap, it's a must try.

SUPER SIMPLE SWEEK POTATO SOUP

A Chuck Hughes Recipe... Need I Say More?

If you are not familiar with this French Canadian chef (yes he has a French accent) you are truly missing out. Star of the Cooking Channel show Chuck's Day Off, he is a full time chef whose true passion is cooking for others. The premise of the show is on Chuck's one day off a week he cooks in his small restaurant's kitchen for his family, friends, staff, vendors, or anyone who has truly inspires him. His laid back attitude, passion for food, and quirky sense of humor make it entertaining and informative. Not to mention he's not that bad to look at! Wink!

Enough about Chuck. This post is really about the super simple Sweet Potato Soup. I followed Chuck's recipe almost exactly. I added an extra leek and didn't use fresh ginger but the results were still good. The soup is thick and satisfying. Great for a fall afternoon. I even tackled Chuck's yummy matchstick potatoes and leek garnish. Those are so good and can be made as a garnish for anything. I couldn't stop munching on them! Click Here to check out the recipe and while you are at it, check out a few more recipes!

{Chuck's recipe courtesy of cookingchannel.com and Chuck Hughes image courtesy of recipe4living.com}

WHITE BEAN & GARLIC SOUP

There is nothing more satisfying then a hot, creamy bowl of soup on a rainy day. One of my challenges this fall and winter is to learn how to make more homemade soups. They are perfect for freezing and to have multiple meals during the week. The White Bean & Garlic Soup was my first attempt at a new soup recipe and, might I say, it was a success! This bean soup is super easy and quick. Great for weeknight cooking that hits the spot.


White Bean & Garlic Soup
(Adapted from Giada De Laurentiis' Tuscan White Bean & Garlic Soup)

Serves 4 to 6

INGREDIENTS:
2 Tbsp butter
1 Tbsp olive oil
3 shallots, chopped
1 sage leaf
2 (15-ounce) cans cannellini beans, drained & rinsed
3 cups low-sodium chicken broth
5 cloves garlic, cut in half
1/2 cup cream
1 teaspoon freshly ground black pepper
6 slices toasted ciabatta bread for dipping

DIRECTIONS:
Place a medium pot over medium heat. Add the butter, olive oil, and shallots. Cook and stir occasionally until the shallots are softened, about 5 minutes. Add the sage and beans. Add the chicken stock and bring the mixture to a simmer. Now add the garlic and simmer until the garlic is softened, about 10 minutes. Turn off the heat and using an immersion blender blend the soup until it is creamy with no lumps. Turn the heat back on, add the cream and pepper. Heat until warm and ready to serve. Enjoy!

CLASSIC ONION GRATINEE

As Mere was baking while waiting for Irene, I was spending time with my Mom. She came up to visit for the weekend and to help me prep for the Hurricane. As we hunkered down inside the house that Sunday I whipped out some good storm soup from the freezer. I had frozen a batch of Classic Onion Gratinee soup and figured what is better on a windy and rainy day. All it needed was a little heat, some hearty bread, and gooey cheese. Mom and I actually came across this recipe last summer at Cafe Noir which was located in Providence, Rhode Island. I say was because they have apparently gone out of business since then. Luckily they gave us their soup recipe!


The recipe is good as is but I have found ways to make it a little more flavorful and easier to eat. I add an additional onion, garlic clove, and thyme sprig, the onion adds heartiness, the thyme and garlic add more flavor. I have also found it is easier to use cubed bread in the soup which makes it easier to eat with your spoon. Last but not least, I shred the cheese so it fills every nook and cranny. It also melts better.

The recipe is supposed to serve 6; but I find it serves about 8. It really depends on how large your bowls and tummies are. Enjoy!

Classic Onion Gratinee
(Courtesy of Cafe Noir)

Ingredients:
2 Large Spanish Onions
4 Ounces Unsalted Butter
1 Clove Garlic Minced
2 Cups Dry White Wine
3 Sprigs of Thyme
2 Quarts Chicken Stock
Salt & Pepper to Taste
6 Slices Toasted French Bread
of Good Gruyere Cheese

Julienne onions, sweat them in butter over medium heat until wilted and translucent, about 10 minutes. Add garlic, turn heat to high to caramelize onions. Stir constantly to avoid burning. When onions achieve good color, deglaze pot with wine and cook for about 1 minute. Add chicken stock and thyme sprig bouquet. Season lightly, simmer for about 15 minutes. Remove thyme and season soup to finish. Ladle soup into over proof bowls. Place 1 slice of bread atop each soup and cover with 2 slices of gruyere cheese. Place soup bowls under broiler for about 3 minutes or until the cheese is bubbly and beginning to brown. Enjoy carefully, bowls will be very hot!

SUNDAY BRUNCH

Having guests over on a Sunday afternoon? Have a brunch! This past Sunday I hosted my first mini brunch. I was very excited and wanted to try some new recipes. My menu consisted of mimosas, easy sticky buns, fresh fruit and country French omelets.

Obviously you need to start the day off with some cocktails! We had mimosas. I added a new twist to them. I did not use oranges but instead this amazing new fruit I recently discovered. The tangelo! It is a hybrid between a tangerine and either a pomelo or a grapefruit. It is so much juicier than an orange and I personally think it is much tastier. You should try one!
I juiced about 12 tangelos and mixed it with prosecco.

No brunch would be a brunch without a sinfully delicious breaded pastry. I made Ina's Easy Sticky buns because they were easy. Unfortunately they did not turn out as planned. They came out like little hockey pucks. The buns were hard and the sugar was burned. I will not accept defeat on this recipe. I will try these again but I will take them out
a lot earlier then they tell me to.

Obviously you have to have an egg dish to make your brunch complete. Yet again I used another Ina recipe. I made this my own by adding onion and some sharp cheddar cheese. I must say this dish made up for my failure with the sticky buns. To make this omelet truly special I used really good apple smoked bacon. On another note I would not call this an omelet. It is actually baked in the oven so I would call it a frittata.
However you choose to classify this dish, it is truly delish!

{Easy Sticky Bun and Country French Omelet
recipes courtesy of Ina Garten}

SPINACH & CHEESE QUICHE

This past Monday it was dark, cloudy, and quite rainy. I wanted something filling and warm so I whipped out my spinach & cheese quiche recipe. I originally stumbled upon this quiche in a very old (1998) Weight Watcher cookbook my parents had given me. Hopefully it wasn't a hint! I have found some ways of improving upon it. First, I add cooked onion. It adds a nice sweetness and another level of flavor. Second, I don't make my own crust. I actually use a frozen 9 inch Mrs. Smith Deep Dish Pie Crust. It works so well with the recipe. The catch is it comes with 2 pie crusts so the solution is to double the recipe and freeze one of the quiches. The best part about this recipe is that it is not as dense as your average quiche but it is still filling and satisfying. It is also a much healthier version which is a bonus! Don't let the Weight Watcher label fool you! I know I have been telling Mere about this recipe for awhile. Here it is! Now you have to try it!



Spinach & Cheese Quiche
Weight Watchers New Complete Cookbook (1998)

Makes 12 servings

One 12-ounce can evaporated skimmed milk
1/3 cup low-fat cottage cheese
1/4 cup grated Parmesan cheese
2 eggs
3 egg whites
1/2 teaspoon salt
1/4 teaspoon black pepper
One 10-ounce box of frozen chopped spinach, thawed and squeezed dry
Plain Pie Crust, baked & cooled

Jess's Recommendations:
3/4 cup chopped onion, cooked
Use Mrs. Smith 9 inch Deep Dish Pie Crust

1. Preheat the oven to 425 degrees F. In a medium bowl, whisk the milk, cottage cheese, Parmesan, eggs, egg whites, salt and pepper.

2. Place the pie plate on a jelly-roll pan; spread the spinach over the pie crust (if you would like to add the onion this is the time, mix it into the spinach), then pour the filling over the spinach (onion). Bake 15 minutes; reduce the oven temperature to 350 degrees F and bake until the filling is set, 20 minutes longer. Let cool 10 minutes before serving.

ENJOY!

SWEET & SALTY

My Maine mini vaca is upon me. Every year I try to bring a fun treat or snack for all to enjoy. A while back I had found a recipe in my Food Network Magazine that I had been saving for the right occasion. I felt it was time to whip it out!

This recipe was quite easy. Pour all your goodies in to a bowl, heat up the caramel ingredients on the stove, combine the goodies with the caramel concoction, bake it on a couple of baking sheets and viola... Yummy sweet & salty popcorn mix.

The recipe makes a lot and it lasts up to 2 weeks so it is well worth the little bit of effort it takes to make. You could even play around with the actual ingredients in the mix. You could try different cereals, a variety of nuts, or anything you think would work well. I always recommend trying the original recipe first before experimenting.

This sweet & salty mix is unlike something I have had before. A lot of different flavor combination's between the caramel, the sesame seeds, and wasabi peas. You will have to try it to experience it. I say grab some friends, a game, some cold beverages and munch away!

{Recipe courtesy of Food Network Magazine}

TOMATO TART

If you're every craving the flavors of a New Jersey summer up there in Massachusetts, you could always throw together a tomato tart like Mom and I did last weekend! So easy to assemble, using pre-made puff pastry, olive oil, thyme, tomatoes, salt and pepper.  That's it. No cheese, no sauces, no fuss. As a result the star of the show can really shine, those big, ripe, jersey tomatoes. 

{Recipe from the Canal House cookbook Volume No. 4

that can be found at Williams-Sonoma.com}

GRILLED CLAMS WITH BASIL BREADCRUMBS

I must say I am a pretty big fan on Ina Garten (Barefoot Contessa). Ever since I saw her beach barbecue episode I've wanted to make the Grilled Clams with Basil Breadcrumbs. I had never seen clams made on the grill and let me tell you it is EXTREMELY easy. No dirty pots from steaming, you don't heat up the house, and it is really fun to watch the clams open up on the grill! How easy is that? The only thing I would change about the recipe would be more butter and a little less bread crumb. I didn't make my own breadcrumbs because I didn't want to do the work. Maybe the recipe would be a little more enjoyable with homemade bread crumbs. If you are trying to impress I would definitely whip out this easy recipe for entertaining! You can make the breadcrumb mixture in advance and grill away when your ready. Nothing screams summer more than clams. Grab a beer and enjoy!
They are Fabulous!

Yummy ingredients!

Clams on the grill...

Clams being tossed with the breading...

Up close and personal...

ENJOY!

{Recipe courtesy of www.foodnetwork.com}