Q & A

My friend Debbie is hosting Bunko at her house next week and wanted an idea for a "fresh, yummy, easy spring-ish dinner."  My first thought was, does it feel "spring-ish" in other parts of the country?  Really?  I'll still be making stew well into April here in Michigan.  

I've gotten over my jealousy however, and here is my recommendation.  I would make this Zesty Spring Salad and this Sun-Dried tomato quiche recipe.  If you want a little more you could throw in an appetizer.  I would bake some brie, top it with a jar of cranberry chutney, and serve it with crusty bread.  If you want a lot more, you could get a half or a quarter of a ham and some good mustards (honey, chipotle, etc.) to eat with it. 

I wish I was going to be there!  (For the food... not so much the Bunko :)

Zesty Spring Salad

From the Favorites Cookbook

Ingredients

1/3 c pecan pieces

2 T sugar

1/2 head green leaf lettuce, torn into pieces

1/2 head iceberg lettuce, torn into pieces

2 kiwis, peeled and sliced 

1 orange, peeled and sliced

1 cup strawberries, halved

1 avocado, chopped

Dressing:

1/3 c vegetable oil

2 T sugar

zest and juice of 1 orange

zest and juice of 2 limes

Instructions

Caramelize pecans by mixing with sugar in small skillet over low heat until sugar melts.  Spread on foil and cool, then break into pieces.  

Combine dressing ingredients in a jar and shake well.

Toss salad ingredients together with pecan pieces, add dressing to coat and serve.  

Presidents Day Brunch

Here's why I love Presidents day: you forget about it.  There's no anticipation and then suddenly you realize, "Hey!  I have Monday off!"  Unless you are my 3 year old ex-neighbor, Aida.  Last year she invited us over for breakfast to celebrate and we each got to wear a different president's hat.  We all looked dashing in our three corner GW hats and Honest Abe top hats.  I believe her mom got to wear a Martha Washington bonnet.  So this post is for you Aida.  If you were here I would make you this breakfast on President's Day.

And just down the street from Aida is today's guest chef, Marianne Viray.  That's right, of panini fame.  She is my cooking kindred spirit.  Marianne and her husband James have traveled all over the world and today she is going to share one of her favorite  international food finds.

MENU

Rosti

Sour Cream Coffee Cake

Blueberry Smoothies

Rösti by Guest Chef Marianne

Rösti is a Swiss potato dish that my husband and I couldn’t get enough of on a trip to Switzerland two years ago.  It’s a common breakfast eaten by farmers and mountain-folk (lots of those there). I however, ate it for breakfast, lunch and dinner.  Loved the simplicity. Some consider rösti the Swiss national dish.  This is one of my traditional New Year Day dishes, along with some Swiss Fondue.  No time like the winter for the heavy cheese dishes!

Ingredients:

5-6 boiled potatoes, chilled and grated (or get a bag of frozen hash browns and thaw before use)

2 garlic cloves, minced

½ c. chopped ham or bacon

½ c. chopped mushrooms

½ c. diced sweet onion

1 tsp. thyme leaves

1 tsp salt

pepper to taste

1 c. grated cheese, Gueyere is authentic

 1. Lightly toss hash browns with salt, pepper, thyme and garlic.

2.  In non-stick frying pan, saute onion, bacon or ham, and mushrooms for a few minutes in 1 TBS. oil and pour grated potatoes on top. 

3.  Mix and fry on low for a minute, mix ½ of cheese into potato mixture and form into cake by patting it down with spatula. Let cook for about five minutes.

4.  When crust forms, turn carefully (using a plate to flip it over) and brown other side. Top with remaining grated cheese.  Put frying pan in broiler for a minute till cheese bubbles – looks so pretty like that!  Garnish with sliced cheery tomatoes if you like.

5.  If you want to be REALLY authentic, top with fried egg.

Sour Cream Coffee Cake

This recipe comes from Barefoot Contessa Parties.  I've gotten tons of recipes from this cookbook that I love.  If you don't want to buy it, check it out from the library.  

Ingredients

12 T butter at room-temperature

1 1/2 cups sugar

3 eggs at room temperature

1 1/2 t vanilla

1 1/4 cups sour cream

2 1/2 cups cake flour (not self-rising) (you can sub 2 1/4 c flour + 1/4 c cornstarch)

2 t baking powder

1/2 t baking soda

1/2 t kosher salt

For the Streusel

3/4 c light brown sugar, packed

1/2 cup all-purpose flour

1 1/2 t ground cinnamon

1/4 t kosher salt

3 T cold unsalted butter, cut into pieces

3/4 c chopped walnuts (optional)

For the Glaze

1/2 c confectioners' sugar

 2 T real maple syrup

Instructions

Preheat the oven to 350 degrees.  Grease and flour a 10-inch tube pan

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 or 5 minutes, until light.  Add the eggs one at a time, then add the vanilla and sour cream.  In a separate bowl, sift together the flour, baking powder, baking soda, and salt.  With the mixer on low, add the flour mixture to the batter until just combined.  Finish stirring with a spatula to be sure the batter is completely mixed. 

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble.   Mix in the walnuts, if desired. 

Spoon half the batter into the pan and spread it out with a knife.  Sprinkle with 3/4  cup streusel.  Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top.  Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes.  Carefully transfer the cake, streusel-side up, onto a serving plate.  Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny.  Drizzle as much as you like over the cake with a fork or spoon.   

Blueberry Smoothie

I never really got into making smoothies because it seemed like you always had to throw a banana in to get the right consistency and I really don't love bananas (unless they are served with Dulce de Leche).  Then I came across The Pioneer Woman's blueberry smoothie post and I fell in love.  I don't even like blueberries.  But I love these smoothies.  The only change I make is that I use vanilla yogurt instead of plain.  I think it adds a little extra punch.  

Valentine's Day

Abram and I made a deal when I found out how much flowers cost on Valentines Day.  No gifts, no nothin'.  We just spend all the money on really good food.  We stay in so that we don't have to worry about crowds or babysitters and we eat the night away.   

I couldn't decide on a dessert, so I just figured I'd give you the choice of two.  Both are chocolate because I don't think you should be allowed to celebrate Valentine's day without it. 

MENU

Spinach Almond Salad

Ribeye with Gorgonzola Sauce

White Cheddar Mashers

Tropical Green Beans

Rolls

Double Chocolate Pumpkin Cheesecake

Chocolate Mint Bundt Cake