A Jeanne in the Kitchen

I hope you have all been enjoying my photos of the wildlife we have right in our backyard.  We are truly blessed to have such a wonderful array of wildlife that we can commune with everyday, right here at home.

We have the lakes and the open space.

We have turtles.

We have squirrels, rabbits, prairie dogs, coyotes, foxes, and often times, raccoons too.  And yes, we even have snakes.  So far, we have only seen one snake this season, and that is perfectly OK with me.  The less snakes I see, the better.  But enough about that.

We have so many beautiful birds and water fowl.

While we were out on our latest walk-about, we saw our first white pelican of the season.  He was just out taking a leisurely swim along with his buddy, a snowy egret.

 

 

Stay safe and stay well Everyone.  ‘Til next time.

 

Cooking with apples, onions and cream is a very European way of cooking, particularly in the northern regions of France, Germany, and Poland.  I too cook with apples, onions and cream a lot as well.  They make for a great combination.  And a lot of times when I cook Brussels sprouts, I also add apples.  The bitterness of the Brussels sprouts goes very nicely with the sweetness of the apples.  Adding cream, well, that just makes it all that much better; and when you add butter too – well let’s just say perfection!

I took some Polish sausage out of the freezer and I didn’t just want to cook them up as bangers and mash or just put them on the grill.  I wanted something with a little more pizzazz.  So, I turned them into a very European dish and cooked them with the apples, Brussels sprouts and onions in a cream sauce that I served over creamy mashed potatoes.  I completed the meal with a crisp, citrusy white blend to make a perfect spring dinner.  This was a definite winner, and something I will definitely do again.

Sausage with Apples, Brussels Sprouts and Onions

1 1/2 lbs sausage

olive oil

2 apples, peeled and cubed

1 onion, diced fine

2 cups Brussels sprouts, quartered

salt & pepper to taste

1 tsp sugar

1 tsp thyme

2 TBSP apple liqueur, brandy, or something similar – optional

1 1/2 cups chicken stock

1/2 cup heavy whipping cream

3-4 TBSP butter

 

Cook the sausages first then remove the sausages and set them aside, keeping them warm.

In the same pan, add some olive oil and then saute the apples, onions, Brussels sprouts, seasonings and the sugar.  Cook for about 3-5 minutes, or until the apples and onions are tender.  It’s OK if there is a little caramelization.  That will just add more texture and layers to the flavors.

If you are using the liqueur, carefully add it to the apple mixture.  I used Tuaca.

Unless you really know what you are doing, and are comfortable with the flambe effect, remove the skillet from the flames before adding the alcohol.  Otherwise, be prepared for this ….

Obviously, as you have seen it a few times before, I have been trained for this and once you know how to handle it, it’s not that big of a deal.  The flames die down after about 1 minute.  But you still have to be very careful.

After the flames die down, add the chicken stock.  Bring to a boil, then reduce the heat to a simmer and continue to cook for about 8-10 minutes, stirring frequently.  Then add the cream.  You may need to readjust the seasonings at this point too.  Cook for about 2 more minutes.  Then finish with butter.  Make sure to fully incorporate the butter into the sauce mixture.

Add the sausage back to the sauce and heat thoroughly before serving.

I served mine over creamy mashed potatoes.  But you can also serve it over either rice or noodles too.  I liked it with the mashed potatoes because the potatoes absorb the excess sauce and make them oh so flavorful and tasty.

Stay safe and stay well Everyone!  ‘Til next time.

 

 

 

 

 

 

 

 

 

 

 

As you know we are doing our part to help keep small and local businesses stay open during these traumatic, chaotic and crazy times.  Everyone is hurting and many, many businesses are struggling just to keep their doors open and survive.  One of our favorite local wineries, InVINtions, A Creative Winery, is still open for business, but like so many other businesses right now,  it is only open for pick up, and is not open for enjoying their wines inside.

Normally, InVINtions is so busy and so popular that reservations are a must, even for wine club members like us.  But when I went in to retrieve my monthly pick-up, it was totally empty, except for staff, who were busy making and bottling more wines for the future, when they are once again open and ready to go, full steam ahead.

Despite their own struggles though, InVINtions is still doing its best to “Pour It Forward” to others.  The “Pour It Forward” plan is a wonderful idea for anyone who wishes to participate.  They can either purchase wines to donate or give money towards wine purchases, that will then all be donated to those who are out on the frontlines, keeping our country going, and keeping everyone as safe as possible.  Kudos and applause to Marcus, Cory and their fabulous crew members for such an awesome idea.  For anyone who would like to participate, here is the number your can call (303) 799-9463.  Or if you prefer to participate on line, here is their website and contact information.  Info@InVINtionsWinery.com

Owner and Sommelier, Marcus; The man with a plan.

Though I much prefer doing our monthly pick-ups with friends, wining and dining in the fun, warm and inviting InVINtions Winery itself, doing just a pick-up and go during these tough times is the best alternative we have at the moment.   The wines AND the friendships we have with Marcus, Cory and the rest of the InVINtions crew are well worth this minor inconvenience.  We all know it is temporary, and soon, we will all be able to enjoy the good times together once again.

My new favorite InVINtions wine – Barrel Aged Chenin Blanc.

Stay safe and stay well Everyone!  ‘Til next time.  And if you like, Pour it Forward.

 

Today is April 22.  It is the 50th anniversary of Earth Day.  Do your best to go out and appreciate the gifts Mother Nature has bestowed upon us.

Stay safe and stay well Everyone.  ‘Til next time.

 

Crepes are very thin pancakes that can be either sweet or savory.  They are good any time of day and can be filled in many different ways.  They are very versatile and very tasty, no matter how you fill them or when you eat them. They can be eaten for breakfast, lunch, dinner or even dessert.  You can roll them and fill them like an enchilada, fold them over like a pocket, or even layer them and stack them like a cake.  I have made them all these ways and more, and have filled them with many different fillings and toppings.  I just love crepes.  They are different and fun.

I had already put sundried tomatoes into my crepe mixture and was already cooking up them up when Larry asked if we could save some for dessert and to top with ice cream.  If he had said something sooner, I would have put the sundried tomatoes in later, but alas, he was too late.  I admit I am an very adventurous eater, but the combination of sundried tomatoes and ice cream does not sound very appealing, even to me.

The Crepes

2 eggs

1 cup milk

1/3 cup water

1 cup flour

1/2 tsp salt

2 TBSP melted butter + more butter to make the crepes

1/4-1/2 cup sundried tomatoes, chopped fine

 

Put all the ingredients into a food processor or mix together with a mixer until well combined.  For best results, set the mixture in the refrigerator for at least 1 hour and up to 24 hours, before cooking, although this is not absolutely necessary.

In a small hot skillet or crepe pan, add a little butter to the skillet and swirl it around, then add about 1/3 cup of the batter to the skillet and swirl it around, making sure to make the batter very thin and completely covering the skillet.  Cook the batter for about 1-1 1/2 minutes then gently flip it over and continue to cook for another 1-1 1/2 minutes.  Gently remove from the pan, then continue until the batter is all cooked.

The Filling

2-3 cooked chicken breasts, cubed

2 cups corn

1/2 cup red bell pepper, diced fine

1 shallot, minced

4-5 green onions, sliced thin

1 TBSP garlic

1 egg

1 1/2 cups heavy whipping cream

4 oz shredded cheese – I used jalapeno jack and a cheddar/jack mix

1 TBSP each fresh sage and cilantro, chopped fine or 1 tsp each of dried herbs

salt & pepper to taste

olive oil

 

Saute the corn, peppers, shallot and garlic in olive oil for about 3 minutes, or until the shallots are translucent.

Then add the chicken and herbs and mix thoroughly.

Once everything is thoroughly combined, mix the egg and cream together then add to the mixture.  Continue to cook for about 5-7 minutes, then let cool.

Preheat the oven to 350* F or 180* C.

Spray a 9×13 baking dish with cooking spray.

 

It is now time to fill the crepes.  Add the shredded cheese to the center of the crepe, then add about 2-3 TBSP of filling on top of the cheese.  Carefully fold the crepes to make a roll and place them individually in the baking pan.

Larry wanted a different kind of cheese in his, so I marked his by adding the cheddar/jack mix on top.

Brush the crepes with a little oil then bake for about 15-20 minutes, or until they are completely heated through the center.

I served my crepes over couscous and topped the crepes with a little extra filling and served it with a light, crisp white blend.  C’est ce bonne!

This is a light meal perfect for warmer weather and spring days, especially when dining al fresco.

Stay safe and stay well Everyone.  ‘Til next time.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I could eat potatoes everyday.  I just love them.  They are so very nutritious, very versatile and easy to cook.  The are not limitations to the number of delicious possibilities that await either.  I made a ham and spinach quiche,  Mile High Crab Quiche but for dinner, I needed something else to go with it.  I made some smashed red potatoes.  It was a great combination.

Smashed Red Potatoes

These are super easy to make and only require a few simple ingredients that we all have on hand.  I am not going to give actual amounts for these, because you can do the exact same thing for 1 potato or for 100 potatoes, or for anything in between or even over.

red potatoes

garlic

salt & pepper to taste

olive oil

parsley

Parmigiano cheese

 

Preheat the oven to 400*F or 200* C.

Rinse the potatoes.

 

Mix everything together, except the Parmigiano cheese and toss the potatoes in the olive oil mixture.

Spread the potatoes out on a baking sheet.  Bake for about 20 minutes, then flip them over and continue to cook for another 20 minutes, or until they are tender on the inside.

After the second cooking, remove the potatoes from the oven and let cool just slightly, then smash them with a potato masher.  Drizzle the potatoes with more olive oil, sprinkle some Parmigiano cheese and some parsley, then place them back in the oven for another 10-15 minutes, or until the edges are golden and crispy.

When the potatoes are done, they will be crispy on the outside and soft and tender on the inside.  Potato Perfection! Oh so yummy!

Stay safe and stay well Everyone! ‘Til next time.

Jerk is a style of seasoning that is spicy and sweet.  Jerk style cooking is 100% Jamaican.  It is a style of cooking that is believed to have originated from the Maroons, who were the slaves from Africa, and was then blended with the native Taino Indians cooking styles.  Jerk style seasoning can either be a liquid marinade or it can be a dry rub.  It is used for all kinds of meats and vegetables, though traditionally in the Caribbean, it is usually used for either chicken or goat.  It is normally VERY HOT and is made with habanero peppers or scotch bonnet peppers.  The peppers are mixed with allspice, or pimento as it is known in the Caribbean.  These are the two primary ingredients found in all jerk sauces or rubs.  You can vary the heat by using different kinds of peppers.  I usually use jalapenos, which are not nearly as hot as habaneros, but still have quite a bit of kick.  It is believed the word jerk comes from the Spanish word charqui, which means dried strips of meats, similar to modern-day jerky.  This type of cooking has become very popular and can be found in most places where people like their foods spicy and exotic.

I served my Jamaican jerk steak with my leftover scalloped potatoes and some sauteed vegetables, with a smooth, fruity bold red blend (We made and bottled this wine from InVINtions, A Creative Winery.  It is one of our own labels too).

Jamaican Jerk Steak

2-3 lb beef – I used chuck steak

4 hatch roasted peppers, seeded and skinned, or jalapenos or if you like it really spicy, habaneros

1 tsp cinnamon

1/4 tsp nutmeg

2 tsp allspice

1 1/2 tsp paprika

1 TBSP green onions, chopped fine

2 TBSP apple cider vinegar

1 TBSP olive oil

 

Put all the ingredients into a food processor and bled until you have a thick paste, or about 30 seconds.

Once the paste has been made, generously cover the meat on both sides and let rest in the refrigerator for at least 2-4 hours before cooking.  Then remove it from the refrigerator and let stand at room temperature for about 30 minutes before cooking.

Depending on the type of meat you use, grilling it is probably the best way to cook it.  This was a very thick cut of meat so it took about 7-10 minutes per side to make it a nice, pink medium rare on the inside.

If you have any leftover sauce, use it to top your meat right before serving.

This steak is deliciously Caribbean, with just enough spice and sweetness.

Stay safe and stay well Everyone.  ‘Til next time.

 

It was such a beautiful day today.  All the snow from just a couple of days ago has already melted and the sun was shining brightly once again.  We took a really long walk back in our open space behind our house.  We took a slightly different path than usual, and walked a litter further too.  We think we walked 5+ miles today.  There were not as many critters out and about as usual, but we did see some.   I just love taking the camera out with us when we go walk-about.  You just never know what you’re going to see or “who” you’re going to meet.

Magpies are pretty prevalent. We seem them all over the place, all the time.

The prairie dogs were out playing today too.

The ducks were swimming two by two, but no baby ducklings yet.

Our first double crested cormorant for the season.  You met him on Friday.

We met a new friend today too.  Meet our new friend, Mr. Bufflehead.

Stay safe and stay well.  ‘Til next time.

 

 

We love ahi tuna and eat it fairly often.  Not long ago, I bought these deliciously HUGE ahi tuna steaks, that were about 2″ thick.  The best way to eat them is seared on the outside and very pink on the inside.  I did sear my tuna steak, then topped it with a simple Tuscan style to finish it off.

What is Tuscan style cooking?  It is simple style of cooking that focuses on the freshness of the ingredients used.  Things are cooked in olive oil, not butter (which I do all the time anyway) and served with light, simple sauces.  There are a lot of simple and fresh vegetables and/or fruits used, simple Italian herbs and often a lot of beans and/or legumes as well.  It is just pure, simple goodness served fresh on a plate.

 

Tuscan Tuna

1-2 lbs thick ahi tuna steaks

lemon pepper

black pepper

olive oil

3 cups fresh spinach, stems removed

1/2 onion, chopped fine

2 cups mushrooms, sliced

1 TBSP garlic

3 tomatoes, diced medium

1 cup chicken broth

2 TBSP lemon juice

1 tsp thyme

1 tsp marjoram

1 tsp basil

1 tsp oregano

1 can cannellini beans, drained

salt & pepper to taste

 

Generously season the ahi tuna on both sides with lemon pepper, black pepper and olive oil and let rest for a while before cooking.  Then sear it in a HOT skillet with hot olive oil.  I seared mine for about 2 minutes per side, but the time will vary depending on the thickness of the tuna steaks.

While the tuna is cooking, start cooking the vegetables in a separate pan.  Start with cooking the onions, garlic and mushrooms in olive oil.  Cook for about 2-3 minutes, or until the onions are translucent.

Then add the spinach, seasonings, tomatoes and chicken broth.  Cook at a medium heat for about 5-7 minutes, stirring frequently.

When the spinach is cooked, add the beans and the lemon juice.  Mix everything together well and continue to cook for about 2 more minutes.

 

I placed the tuna in the sauce just long enough to coat it and flavor it.

I had some leftover brown rice from my chicken in garlic-wine sauce Chicken in Garlic-Wine Sauce that I used for this dish as well.  I served it all with a bold, fruity syrah and and my California fiesta bread. California Fiesta Bread.  Since ahi tuna is the “red meat” of fish,  I served it with a red wine rather than a white wine, like I normally do with fish.  This dish is simple to make but very tasty.  It is filled with fresh vegetables and plenty of fresh, simple goodness.

Stay safe and stay well Everyone.  ‘Til next time.

 

 

We are all living in extreme and unprecedented times that we have never seen anywhere in the world before.  They are challenging, scary and very daunting to say the least.  We have all sacrificed.  Some much more so than others, but we have all been forced to change our lifestyles.  Because we are all experiencing tough times, I think we all need to take a break and step back from all the horrible and frustrating news we hear, and find things that make us happy and bring a smile, not just to ourselves, but to others as well.

Here are somethings we’ve seen and or done to brighten our days.

 

The family.

The puzzled panther, Nicodemus.

Our almost daily walks, weather depending.

 

The wildlife.

The flowers.

So even though there are many bad things going on in the world today, there are also many good things too.  You just have to open your eyes and open your hearts.  You’ll be amazed at all the good things you find, if you just allow yourself to do so.

Stay well and stay safe Everyone.  “Til next time.