Author: ajeanneinthekitchen

Well this is a new challenge.  It is called the Vogue Parody 73 question challenge.  I’ve never heard of it before now.  Thank  you Mya Taylor, from The Gathering Place, for introducing me to this and for nominating me for this unique challenge.  I gladly accept.  This challenge is a “take” on the Vogue Magazine Series which interviews celebrities and other public figures. The questions give readers an interesting peek at some of your quirks, likes, dislikes, and loves.

1. What’s your usual Starbucks order?

I don’t usually go to Starbucks to often, but when I do, I usually order a grande chai tea.

2.   What does your workstation look like?

I like controlled chaos.  To others it may look like a mess, but I actually know exactly where everything is and it is all within arm’s reach.

3.  Favourite food?

Food in general.  I love to eat and I love to try new things.  Popcorn is always a priority though.

4.  Favourite author?

Hmmmmm.  That depends on my mood.  I love Anne Rice and Dan Brown.  I love murder mysteries and spy novels, as well as true and historical books about spies and espionage.

5.  What do you think of open relationships?

Nope.  Not my thing at all.

6.  What is your favourite video game?

I don’t play video games.

7. Guilty pleasure treat?

Something decadent and chocolate.

8.  Favourite movie?

Again, it depends on my mood.  There are so many great movies out there.  I think I would have to say “The Great Escape” though.  My dad and I used to watch that together all the time.

9.  Favourite book?

I read everything.  I don’t really have a favorite book because I read everything that comes my way.

10. Twitter or Instagram?

I don’t do either.

11.  Desktop or laptop?

Both.  I can take a laptop with me anywhere I go.

12.  Best advice you’ve ever received?

Be true to yourself, no matter what.

13.  What project are you working on right now?

We just finished re-painting the inside of our house.  That was a pretty big ordeal.  We are slowly but surely getting our house back to normal.

14.  Favorite color?

I actually have 3 favorite colors – blue, green and purple – the colors of the ocean.

15.  Did you get good grades in school?

Always.  School was very easy for me.  I love to learn and always have.

16.  Dream job?

A dive master.

17.  Play any sports?

I have always been into sports.  My favorites are tennis, swimming and scuba diving, but growing up I also played a lot of soccer too.  I was and still am very active in all sports.

18.  Do you have a degree?

I have a few.  I have my Associates of Arts degree, a BA in English Literature, a culinary arts degree and a paralegal degree.

19.  Nationality?

Heinz 57 American mutt.  My dad was originally from Melbourne, Australia.

20.  What is your favourite kind of blog post?

Since I have many interests, I am interested in many different kinds of blogs.

21.  What do you like to collect?

Cookbooks.  I have well over 600 and counting.  I was told once you never have your last cookbook.  These words have helped shaped who I am today.

22.  Describe yourself in three words?

Complex, honest, wet

23.  If you were a rapper what would your stage name be?

Rap is not my thing.

24.  Who was the last person you DM?

I don’t understand the question.

25.  What’s on top of your wish list right now?

Well, I am off to Spain in just a couple of days, so I would say going to Spain.

26.   Sorting house?

?????? I like to shake things up a bit, so the one that has the most mischief.

27.  How many tattoos do you have?

ZERO!

28.  What are you most grateful for this year?

Good health and my loving husband and all our four-legged fur babies.

29.  What’s the best thing that’s happened to you this month?

Our trip to Spain.

30.  What’s the best thing that’s happened to you today?

Today is only just starting.  Who knows what’s going to happen.

31.  What’s the best thing ever?

True friends.

32.  Favourite season?

Fall.  I love the changing of the colors and the cool crisp air.

33.  Favourite holiday?

Thanksgiving.  It’s all about getting together with family and friends and being thankful for what you have.

34.  What fictional character do you relate to most?

I am a chameleon, so that would change as I change.

35.  Do you like surprises?

Sort of.  I like the idea of surprises, but I like to be prepared for them.

36.  What’s the biggest surprise you’ve ever had?

After my husband proposed to me, he had my ring hidden in the Christmas tree.

37.  Which surprise made you cry?

I am not a crier.  I can’t think of anything.

38.  What’s the best surprise you’ve given somebody else?

I get to anxious and can’t really surprise anyone.  I want to share things right away.

39.  Do you like muffins?

Yes, but I don’t eat them to often.

40.  Do you cook often?

All the time.  I love to cook and to entertain.  In fact, just recently, by Mya Taylor in fact, I was lovingly called “a beast in the kitchen”.  I like it.

41.  What’s your favourite dessert?

Cookies, of any kind.  I like them for breakfast, lunch, dinner, dessert … there are the perfect snack for anytime of the day.

42.  Is there a dessert you don’t like?

Cheesecake.  I am not a big cheese person at all.

43.  Cake or pie?

Cookies

44.  What’s your least favourite food?

Liver and cottage cheese are the ONLY 2 things I will NEVER eat under any circumstances, no matter how hungry I am.

45.  What’s your favourite condiment?

Mayonnaise and Dijon mustard.

46.   It’s 4 am on a random Saturday. What are you eating?

Nothing really.   I am probably in the kitchen cooking what I’ll be eating later.

47.  If you could teach a college class what would it be called?

Common sense for dummies.

48.  Best animated film?

Finding Nemo or Shrek.

49.  What has a guy done or said to impress you?

When my husband proposed to me, he took me up in a hot air balloon and proposed in the balloon.

50.  Best thing to do on a first date?

I love Mya’s answer – Be yourself!  Period!

51.  Worst thing to do on a first date?

Loose your cool.

52. Best comic book character?

Batman and Robin

53.  Name three things which can always be found in your purse.

my wallet, my keys, my sunnies (sunglasses)

54.  Favourite drink?

Wine.

55.   If you could play a historical character in a movie who would it be?

WOW!!!!  Tough question.  I love history, and there are so many great people in history.  I can’t decide.

56.   Kittens or puppies?

Both.  I have 2 cats and 2 Saint Bernards.

57.  Favourite sushi roll?

Something with ahi tuna.

58.  What lipstick do you use?

I rarely wear makeup anymore, since I am always in the pool.

59.  What foundation do you use?

Same answer as #58.

60.  Blow dry or air dry?

Air dry.

61.  Who is your fashion icon?

Audrey Hepburn

62.  Favourite Disney Character?

Spirit

63.  What are you doing tomorrow?

Teaching my classes, teaching some private swim lessons and packing for Spain.

64.  Movie you laughed the hardest through?

Shrek

65.  Movie that made you cry?

Any movie where the dog dies will make me cry.

66.   If you could sing a duet with anybody, who would you choose?

Jon Bon Jovi

67.  If your life was a song what would the title be?

“I Did It My Way”

68.  What’s your favourite animal?

Dogs, cats, horses, rabbits, dolphins, sharks, whales, turtles, jaguars, tigers, etc.

69.  Favourite illustrator?

There are so many it’s hard to choose just one.

70.  The person you want to have coffee with?

Gosh.  That would be a very long list of people.

71.  What country would you like to visit?

I have a very long bucket list of places I want to go.  I love, love, love to travel.

72.  Best way to decompress?

A glass or two of some good wine with some great music in the background.  To decompress, I would go with smooth jazz.

73.  What gets you pumped up?

Any fun adventure or fun activity.

I liked Goldie’s answer to one her recent blogging awards, and instead of nominating a whole bunch of people, I am only going to nominate a couple.  This is always the hardest part for me, because there are so many great blogs and bloggers out there. So, by now, you all know me fairly well.  Now it is your turn to tell me more about you.  I really would like to get to know each and every one of you better, but for now, these are my nominees.

1. Laura Venturini

   @lauravent69
2. WendyMegget
   @wendymwriter
3. blackwings666
   @blackwings666

The word biscuit has a completely different meaning her in the United States than it does in many other parts of the world.  In England, and all her “progeny”, Italy, Argentina, and many other places, biscuits is the term used for what we Americans call cookies.  Biscuits in these parts of the world, refer to cookies in general, not really any specific kind of cookie.  The word biscuit or biscotti derives from the medieval Latin term biscoctus, which is a term that was used to indicate something was twice baked.  Back in the days of the Roman legions, baked goods were often twice baked and dried to preserve them, and were a staple that was used to take on long journeys or wars.  Biscotti, which is the plural of biscotto, are twice baked Italian “cookies” that originated in the Italian region of Prato.   Cantucci is another name used for biscotti, but it is most often used in Tuscany or other specific regions of Italy and Argentina.  Cantucci today usually refers to variations or limitations of the original recipe.  Today, there are many, many different variations of the these deliciously dry oblong biscuits, known as biscotti, that have become a worldwide favorite.

The other day when I made my chocolate hazelnut semifreddo Rich and Decadent Chocolate Hazelnut Semifreddo we all decided it needed something else to help balance out all the richness from the semifreddo.  So I thought and Italian semifreddo needed an Italian cookie or biscotii to go along with as the perfect choice.  Believe me, it definitely was too.  These two Italian desserts are perfect partners for each other.  Whenever I make biscotti, I almost always dip them in chocolate too.  This is optional of course, but I love chocolate, and I think more is often better.

Caramelized Pecan and Orange Biscotti

Pecan Praline

1 cup sugar

1/4 cup water

1 cup pecan halves

Add the sugar to the water and boil until it becomes a golden caramel color.  You have to really watch this because once it starts to turn color, it can burn very quickly and easily.

Add the pecans to the caramel immediately after it starts to turn color and caramelize and thoroughly mix together.  Then pour the pecans and caramel mixture onto a cookie sheet that has been coated with olive oil.  Let the pecans dry and crisp up before chopping and using.

While the pecans are cooling, make your cookie dough.

The Biscotti

3 cups flour, sifted

2 1/2 tsp baking powder

1 tsp nutmeg

1 tsp cinnamon

1 cup sugar

6 TBSP olive oil

4 large eggs

1 large egg yolk

2 TBSP orange essence or finely grated orange peel.

chocolate ganache – optional

I have been having a real hard time finding grated orange peel lately, but I find orange essence works just as well.  You can also make your own orange zest by shaving off the rinds to about 4 oranges and then chopping very, very finely.  I find I can never get my zest fine enough though, so I usually buy it.

Mix the flour, baking powder and spices together and set aside.  Then mix the sugar, eggs, egg yolk, olive oil and orange essence together.

Chop the pecans into small pieces.  Save the broken pieces of the caramel for later.

Preheat oven to 350* F or 180 * C

Mix the eggs together in the mixer with the paddle attachment until they are thoroughly blended together.  Add half the flour and mix in, then add the other half of the flour and mix.  Do not over mix.  Once everything is well blended, add the chopped pecans and fold into the dough.

On a lightly floured surface, divide the dough into 3 equal parts, and roll and shape into a long tubes, about 12 inches long and slightly flatten.  Place the tubes about 2″ apart on a baking sheet lined with parchment paper and bake for about 25 minutes or until the dough is set.

Once the dough is set, remove the biscotti from the oven and reduce the heat to 325* F and allow to cool for about 10 minutes.  Once they have cooled, slice them at a diagonal into slices about 1/2 thick, with a serrated bread knife.

Return the biscotti back to the oven to continue baking for another 20-25 minutes or until they are dry and crisp.  Once the biscotti has cooled completely, after the second bake, you can dip them in chocolate if you desire.

Now as you all know, I love any kind of cookies, and I could easily have eaten these all on their own and been perfectly content.  But I really wanted to serve them with the rest of my semifreddo.  I layered the dessert with the semifreddo first, then a dab of whipped cream, followed by a slice of biscotti and topped with the caramel pieces from the caramelized pecans.  The result …. decadently delicious!

My friend Goldie over at @floatinggold and https://dailyflabbergast.wordpress.com/ has awarded me this beautiful and very special award for my blog “A Jeanne in the Kitchen”.  Goldie has always been very supportive of my blog, right from the very beginning.  She is my editor and proofreader, she is provocative and always gets me to think about things in a new way, she always tells it like it is, but mostly, I am honored to call her my friend.  Thank you Goldie.  You’re the best.

These are Goldie’s words about my blog, Ajeanneinthekitchen, who runs a successful (mainly) culinary blog. Recipes include ingredients, easy-to-follow instructions, and helpful pictures so that you know if something is not going as planned. She is so much more than a cook, though.   The world would be a much better place if we all had more Goldies in our lives.

When I started “A Jeanne in the Kitchen”  I had no idea how it would be accepted, or even if it would be accepted.  I had no idea what the future would hold for it.  But, it has been growing stronger and stronger every day, and the future is still very full of many wonderful and interesting things ahead.  I am still learning new things everyday on this fun, fantastic journey through the bloggospehre.  Thank you all for riding along.  This award is because of all of you.

I love pesto of all kinds.  It may just be one of my favorite types of sauce.  It originated in Genoa, Italy, and is traditionally made with basil, garlic, Parmigiano cheese, salt, pepper, pine nuts and olive oil.  Today, pesto can be made with just about anything.  The only requirements are some kind of nuts, some kind of a hard cheese, salt, pepper and olive oil.  The rest is up to you and your imagination.  I was feeling creatively lazy and had to come up with something quick and easy for dinner, because once again, I was pressed for time.  It seems I have been pressed for time all summer, but I digress.  Pesto!  That’s what the sauce will be for dinner.  Pesto is super easy to make, does not take long, and I think almost everything tastes better with pesto.  I decided to try something a little different with my pesto this time too.  I made a delicious Southwestern pesto that I used as both a marinade and a topping for my chicken.  I call it pesto with a punch.

I like open fire-roasted peppers and chilies.  I use them quite a bit.  They are super easy to  make.  Place your peppers directly onto the open flame if you have a gas stove or on the grill and cook until the peppers are completely black on the outside.  Then remove the pepper from the flame and place it in a plastic bag to sweat for at least 1/2 hour.  The blackened skin will just peel right off by rubbing it with your fingers.  Rinse off all the residue skin and use how you like it.  The blackened, charbroiled process really enhances the flavors and gives them a nice smoky taste.  Roasting Peppers

Southwestern Pesto Chicken

1 bunch cilantro, stems removed

1/2 pistachios

1 roasted poblano, seeds removed

1 TBSP garlic

1 tsp cumin

1-2 TBSP Romano cheese

salt & pepper to taste

2 TBSP lime juice

1/3-1/2 cup olive oil

2 tsp red pepper flakes, or to taste

1 tsp oregano

Put everything into the food processor and blend until everything has made a thick sauce or paste.  Use it as a sauce or a marinade to add to or with your favorite foods.

I rubbed some all over my chicken breasts and let them marinade for about 2-3 hours before grilling them up.  Then I use some of the leftover sauce (not used for the chicken at all) as a topping on my chicken.  I served it over red beans and rice with some grilled corn on the cob.  Vegan Dirty Rice and Andouille Sausage

A simple, quick and easy dinner is served.  Delicioso!

The Sunshine Blogger Award is given by fellow bloggers to people who are positive and creative and inspire others in the interweb.  It is a great award.  It is a sign of recognition given to bloggers by other bloggers.  It says that what you do matters to others and helps spread a little much needed positivity.  In essence, being nominated for this award says you are helping spread a little sunshine into an often dark world.   “A Jeanne in the Kitchen” was nominated for the Sunshine Blogger Award by Suze, from suziland too or obsolete childhood.  Thank you so much.  WOW!!!!  I am honored, yet again.

The Rules Are:

1. Use the sunshine blogger award logo

      2.  Give thanks to the blogger that nominated you

      3.  Answer the 11 questions given to you

       4.  Nominate 11 other bloggers and ask them 11 questions  (this is the hard part, there are so many great and inspiring bloggers)

My Questions from Suze are:

1.  How did you pick your blog’s name?

Well …. My name is Jeanne and I have been cooking all my life.  My mother had a picture of me helping her cook when I was about 3 years old, and I have been cooking ever since.  I became a professional chef in my late 20’s and worked in restaurants for many, many years.  “A Jeanne in the Kitchen” just made sense to me.

2.  Knowing what you know now, what advice would you give your 13-year-old self?

HMMMMMM …… Always be true to yourself, no matter what everyone else says or does around you, you have to be true to who you are.

3.  What’s your favorite TV/Radio show?

Well, I don’t really watch to a lot of TV.  I’ve never really liked TV much, and it has only gotten worse over the years.  I don’t really listen to Radio shows, but I love music of all kinds.

4.  What are three things you cannot live without?

Family and friends; my four-legged, furry children; and being in and around water.

5.  Who is your favorite fictional character?

James Bond 007, Sherlock Holmes, The Bionic Woman (with Lindsay Wagner, back in the 1970’s).

6.  What is your most prized possession?

I don’t really have any “prized possessions”.  Don’t get me wrong, there are plenty of things I love, but they are just that, things.  If I didn’t have them around me, I would still be just fine.

7.  Describe yourself in three words.

Wet, complex, honest

8.  What is your favorite place where you have traveled and why is it your favorite?

Tough question.  We travel all over the place.  I love, love, love to travel.  I enjoy most places I go, for different reasons.  But if I have to choose just one, I would have to say Cozumel, Mexico, for the best scuba diving in the world.

9.  What single quality do you most appreciate in people?

Honesty.  I would much prefer someone be honest with me, and tell me something I don’t like or don’t want to hear than have them lie to me by telling me things I like and do want to hear.  The worst thing someone can do to me is to lie to me.  At least, if they are honest with me, I know where I stand with them.

10.  What’s your favorite post that you’ve written? (Link, please!)

They are all my favorite posts at the time I write them, and then another one comes along, and changes everything.  I will leave you my link, and let everyone choose their own favorite post(s) of mine.  You can check out my posts at ajeanneinthekitchen.com  I would love your feedback for what YOUR favorite posts are and why you think so.

11.  Does your blog have a focus, and if so, what is it?

🙂 🙂 🙂   For my blog to have a focus, that would mean I would have to have a focus.  I just kind of go where the wind blows.  Although, my blog is all about food and enjoying life, both in and out of the kitchen.

My Questions to you:

1. Who is your hero/ role model? Why?
2. What is one random thing about you not many people know?
3. What makes you laugh?
4.  What makes you cry?
5. What is better, taking a risk or going for a sure thing? Why?
6. What is more important to you, money or happiness?
7. Can you have both?
8. What is your favorite food?
9. Are you a morning person or an evening person?
10. How did you start your blog?  Why?
11. If you could start all over again, and start from scratch, would you change anything?

My Nominees are:

1. sports, food,actives,life
   @sasegirls
2. thegotogirlsblog
   @thegotogirlsblog
3. indianeskitchen
   @indianeskitchen
4. Jonetta (Ejaygirl) | Blue Mood Café
   @jonettaallen
5. lillyevechristie
   @lillyevechristie
6. koolkosherkitchen
   @koolkosherkitchen
7. dreamgoexplore
   @dreamgoexplore
8. Laleh Chini
   @avoicefromiran
9. David A Fischer
   @damarministries1991
10. My Life As A Mom
    @mylifehobbiesasamom
11. Marc-André
    @medran001

Good luck to you all, and thanks for always making the day just a little brighter.  Keep on doing what you do.  Once again, many, many thanks to Suze from suziland too or obsolete childhood for my nomination.

It’s been to hot to really cook and time has had a mind of it’s own lately, so I am glad I had something in the fridge that I could easily use to re-create into something else.  Thankfully, “The Queen of Leftovers” is a frequent visitor at my house.  She never disappoints on the days she pays me a visit.  We had some of my lemony garbanzo bean salad Lemony Garbanzo Bean and Spinach Salad and some steak that both needed to be used, so I added more spinach and tomatoes, then sliced the steak and heated it up and …. VOILA!!!!! A Mediterranean steak salad was born.  I cooked up some orzo and mixed that in with the rest of the salad, then added the steak strips and topped the salad with some left over tortilla strips as well, for a little extra pizzazz.  Southwestern Brisket Salad.  Within minutes, a new tasty salad was created, with very little time in the kitchen, and I got to use up all my leftovers.  I served it with warmed ciabiatta with an olive oil/balsamic vinegar dip, along with a cool, crisp chardonnay, that we enjoyed out on the deck in the cool of the evening.  I just love it when a plan comes together like this.  😋

From this ……

to this.

Cooking scallops is relatively easy and does not require a lot of time.  Both of these qualities are something I have been striving for in my meal preparations lately.  Time has been going against me these last few weeks.  I just get way to busy and to spread out, with to many things to do and places to be.  We had some scallops down and I was looking for something a little different when I came across the idea to make them in a tarrgon-lime butter sauce.  It is a very interesting combination that I would not have thought about until I saw it in a recipe for something else.  But it really worked well, and with only a few simple ingredients too.  And I got to use up some of my leftovers, which is always a fun thing for me to do.  It was a win/win for me.  WHOOOOO HOOOOO!!!!!

Scallops and Vegetables in Tarragon-Lime Butter Sauce

1 1/2 lbs scallops, rinsed

4 oz (1/2 stick) butter

2 TBSP lime juice

2 tsp dried tarragon or 1 TBSP fresh tarragon

1/4 onion, sliced thin

salt & pepper to taste

2 TBSP herb vinaigrette, optional

2 carrots, peeled and sliced

1 cup broccoli, cut into small florets

Steam the carrots and broccoli together for about 7 minutes, or until cooked.  You want both the the carrots and the broccoli to be cooked, tender, but firm.  Do not overcook them.

Cook your rice or pasta or lentils.

Season the scallops with salt & pepper.  In a hot skillet, melt the butter, then add the scallops and cook for about 3 minutes per side, or until they are lightly browned on all sides.   Add the lime juice, the onion slices and the tarragon (I also added my leftover herb vinaigrette), then continue to cook for about 5 more minutes.  Adjust the seasonings as needed.  Add the vegetables and mix everything together well then serve over rice, lentils, or pasta.  I served it over a combination of rice and red lentils.

This is a very quick and easy meal that tastes great and is a healthy choice for a light meal too.   Delicious!

Semifreddo is Italian for half frozen.  A semifreddo is a delicious frozen dessert similar to ice cream and gelato.  It is a combination of a custard and a mousse that is frozen in a pan.  This dessert is a very popular dessert in both Italy and Spain.  The Spanish call it semifrio.  Some people like to refer to this decadent dessert as an ice cream “cake” because it is frozen in a pan and sliced like a cake would be sliced, but there is no cake in this dessert at all.  It is similar to ice cream, but it is not churned like ice cream is, and is not frozen hard like ice cream would be.  The main ingredients are eggs, sugar and cream, just like what you would use to make ice cream, but then it is also mixed with something not frozen, most often whipped cream, to make it a soft or half freeze, which gives it that creamy mousse-like consistency.  Also just like ice cream, the possibilities are endless, and you can use any flavor combinations you like, once you get the techniques for making it down pat.

The other day, we went to our friends Janet and Bob’s house for a simple summer dinner.  It was yet another scorcher, so for dessert, I thought this cool and refreshing chocolate hazelnut semifreddo would be a welcomed reprieve from the heat.  It was a delicious, decandent treat loved by all.  Because the semifreddo just wasn’t decadent enough on its own though, we decided to make it even more decadent by adding even more whipped cream, and of course … ice cream.  It definitely cooled us down though, that’s for sure.  The semifreddo definitely needed something added to it because it is very, very rich on its own.  A little bit goes a long way.

Chocolate Hazelnut Semifreddo

1 cup heavy whipping cream

4 large egg yolks, at room temperature

1/2 cup sugar

3 TBSP milk

1 1/4 cups cocoa powder, preferably dark

1/2 cup Nutella or hazelnut spread

2 large egg whites at room temperature

1/2 tsp cream of tartar

dash of salt

Line a 9×5 baking pan with plastic wrap, with enough plastic wrap hanging over the sides so you can fold it over the semifreddo later and place in the freezer to make it very cold.

In a chilled bowl, with chilled beaters, beat the whipping cream until firm peaks form, then place it in the refrigerator while you make the rest of the dessert.

Make the custard or zabaglione part of the dessert by mixing the egg yolks, 1/4 cup of sugar and the milk together in a metal, non-reactive bowl placed over a pot of simmering water and whisk constantly for about 5 or so minutes until the custard starts to thicken and doubles in size.  You need to whisk the custard constantly so the eggs don’t scramble and cook.

Once the custard is ready, thoroughly mix in the hazelnut spread and the chocolate, making sure all the lumps are gone and the mixture is smooth.   You can also mix the hazelnut spread and chocolate into the whipped cream, again, making sure it is thoroughly mixed in and smooth.  Mix the custard and the whipped cream together thoroughly and place back in the refrigerator while you make the meringue.

Clean and dry the beaters again to make the meringue.  Mix the egg whites, cream of tartar and a dash of salt in the metal non-reactive bowl, and again place it over the simmering water and beat for about 3 minutes or until the egg whites are stiff, light and shiny.  Remove the mixture from the simmer water and continue to beat for about another 2 minutes until the meringue is thick and billowy.  Once the meringue is made, gently fold it into the chocolate custard mixture then evenly spoon it into the chilled pan.  I topped it with chocolate chips then wrapped the plastic over the top and froze it.  Let the semifreddo freeze for at least 6 hours before serving.

When the semifreddo is ready to enjoy, slice it in thin slices and serve immediately.  It can stay in the freezer for up to a month too.

Larry made his semifreddo particularly decadent by adding two kinds of additional ice cream and a heavy topping of extra whipped cream.  It was definitely delicious though and worth all the calories.

Garbanzo beans, also commonly known as chick peas, are a member of the Fabaceae family of legumes.   Some of the other common names they are known by are Bengal gram, Egyptian pea, chani and chole, to name a few.   The name chick pea, or chickpea, comes from the French word chiche and the Latin word cicer, dating back to the 13th century.  The name garbanzo is the modern Spanish version of their name, which grew from a combination of arvanca and garvance, from the old Spanish names for these beans.  They are the oldest cultivated legumes in history, dating back 7500 years.  They were originally grown and cultivated in the Mediterranean and Middle Eastern regions of the world.  So far, there have been 90 different varieties named.  There are many uses for this very popular, very healthy legume.  Most often, there are eaten whole, and can be found either dried or in cans, or ground up to make chick pea flour and falafels, or mashed to make hummus.  Chickpeas are the main ingredient for hummus, and are also used for stews, soups, curries, and salads.  In 1793, The Germans would grind up chick peas to use as a substitute for coffee.  This was done during the first world war as well, and even now, you can still sometimes find ground chick peas as a coffee substitute in some parts of Germany.  Chick peas are very healthy and are a very good source of protein and fiber, not to mention many, many other health benefits as well.

I love chick peas or garbanzo beans.  I eat them quite often.  I love them fixed and prepared in many different ways.  This lemony garbanzo bean and spinach salad was a new and very tasty way for me to make and enjoy them.

Lemony Garbanzo Beans and Spinach Salad

3 cups fresh baby spinach, chopped

1 can garbanzo beans, drained and rinsed

1 cup cheery tomatoes, cut into wedges

1/4 red onion, sliced very thin

1/3 cup green onions, sliced thin

1/3 cup mixed olives, cut in half

1-2 TBSP parsley, chopped rough

1-2 TBSP lemon verbena, chopped rough, optional

salt & pepper to taste

1-2 tsp red pepper flakes, optional

1 heaping TBSP garlic

1/3 cup lemon juice

1/2 cup olive oil

1 tsp tahini sauce

1/3 cup Parmigiano cheese

Toss all the vegetables together and mix well.

Combine the seasonings, herbs, lemon juice, tahini sauce and olive oil together and whisk together well.

Add the dressing to the vegetables right before serving and toss together well.  Top with the Parmigiano cheese and serve.  If you would like to make this a main meal, add chicken or shrimp, or your protein of choice, before adding the cheese.  This salad is very light and very refreshing, and is just perfect for a hot summer day.

Brisket is a cut of beef or veal that comes from the breast or lower chest areas of the cow.  Because cows have no collarbones, these muscles support around 60% of the cow’s body weight, and are therefore very strong muscles, which can make the meat very tough.  Because this cut of beef is a very tough cut of meat, it needs to be cooked properly.  The best way to cook a brisket is in a long, slow cooking process, usually requiring liquids of some sort to keep the meat moist and tender throughout the cooking process.  There are many different ways to cook a brisket, and every culture has it’s own specific way of preparing this very popular cut of beef.  Here in the United States, and particularly in areas where BBQ is a way of life, a smoked, slow cooked cooking method has the best results, and therefore the best flavor.  Brisket is a staple in the diet of Texans, and has been a part of the Texas culture since the times of the Indigenous Indians who lived in the Southern parts of Texas.  Brisket is a part of every Texan’s BBQ repertoire, as well as all the other BBQ hotspots in the United States.

When we had our friends Priscilla and Jonathon over, Our Colorado Gaucho Grill, brisket was part of our festive menu as well.  We are still finishing up that large piece of meat, using it up in many different ways.  We froze what we could not eat at the time, and slowly have been taking out more as needed.  I think we have finally finished this brisket off.

We eat a lot of salads in the summer and a lot of different varieties of salads are on our summer  menu.  We love Southwestern foods, and I made a Southwestern Brisket salad with tomato-jalapeno vinaigrette to go with it.  It was quick and easy to make as well as being cool and refreshing to eat.  It was a win/win, particularly while eaten and enjoyed out on our beloved deck, with a glass or two of a smooth red blend to complete the meal.

I always make each of our salads slightly different, because we both have different tastes.  Larry is a big cheese eater, and I am not.  I love avocados, Larry doesn’t.  I like variety and texture, whereas Larry, not so much.  As with all of my recipes, make things the way YOU like them, since after all, you are the one who is going to be eating and enjoying the meal.  I only offer suggestions and my own preferences.

Southwestern Brisket Salad with a Tomato-Jalapeno Vinaigrette

2 cups shredded lettuce

1/4-1/2 red onion, sliced very thin

1/2 cup shredded jalapeno cheddar cheese, or favorite cheese, or as much or as little as you like

1 tomato, diced small

1 cup cooked black beans

1/2 cup cooked corn

1/2 avocado

1/2 red pepper, sliced thin

1 lb cooked brisket, shredded

fried tortilla strips

chopped cilantro

hard boiled eggs, sliced thin – optional

Tomato-Jalapeno Dressing

Layer all the ingredients on your salad as you like, and top with the fried tortilla strips and chopped cilantro.  Then add the dressing.  You can make this salad in layers, or toss everything together.  Either way, it all tastes great.

To cook the tortilla strips, cut a tortilla, corn or flour, into very thin strips and cook in hot oil.  This will only take about a minute.  Don;t over cook the tortilla strips or they will burn.  Once they are done, immediately remove them from the hot oil and toss with salt.

I use my food processor almost as much as I use my chef’s knife.  Both are vital tools in my kitchen, and as you can see, my food processor is WELL USED.  I have another one, but I refuse to give this one up until I absolutely have too.  My food processor has to be close to 30 years old.  It was a gift from my late mother, so it has a lot of sentimentality to me.  I will only stop using it when it is on its last legs and can process no more.  But I digress …..

Tomato-Jalapeno Dressing

2 tomatoes

1 heaping TBSP garlic

1/3 cup lime juice

1/2 cup olive oil

1 large jalapeno

salt & pepper to taste

1 tsp cumin

1 tsp red pepper flakes, or to taste

1 tsp chocolate chili spice – optional

1 tsp oregano

2 TBSP cilantro

Place everything in the food processor and blend until everything becomes a liquid.  Chill before using.

When it’s time to eat, top your salad with the dressing, then sit back, relax, and enjoy your Southwestern brisket salad.