A Jeanne in the Kitchen

Happy Halloween everyone.  Halloween is also known as All Hallows Eve, All Saints Day, and Samhain as well.  However you decide to call this day of celebration, it has always been surrounded with magic, mystery and superstition, dating back from its beginnings with the Druids and the Ancient Celts up through today.  The Ancient Celts and Druids celebrated this last day of October as the end of summer and harvest and the beginning of winter.  They believed this last night before their new year began was when the boundaries between the world of the living and the world of the dead blurred, and the ghosts of the dead returned to earth.  It was celebrated with bonfires and sacrifices made to the Celtic Gods.  Costumes have always been a large part of the ceremonies.  Because times were harsh and there was often not enough food, the poor would go out begging for food, but they dressed in costumes to fool the ghosts, hoping the ghosts and spirits of the dead would not recognize them.   Often times, people disguised themselves as animals or earthen elements.

Towards the end of the 8th century and the beginning of the 9th century, Christianity had spread into the Celtic regions, as well as the rest of Europe, and was beginning to have its own influences over the land and the people.  Pope Gregory, III was trying to rid the region of its Pagan heritage and was trying to establish Christian roots instead.   In order to make the crossover more successful, he blended a lot of the old Pagan traditions with the newer Christian traditions, in hopes of replacing the old Celtic festival of the dead with the Church-sanctioned Holiday.   This blending of the cultures is still very evident today (not just in the Samhein celebrations, but in many other holiday traditions as well).  So instead of celebrating Samhain, also know as Samhuin, or All Hallows Eve, Pope Gregory, III created All Saints Day, which is celebrated on November 1st.  In The South American countries, this is known as Dia de las Muertes, or the Day of the Dead, which is a big holiday that is celebrated by everyone.

The tradition of giving out candy started from the poor begging for food from the more well-to-do families.  At first, food was left outside as a sacrifice to the dead.  It was left outside so the ghosts of the dead would not enter the house and curse the families or the homes.    But this became a health hazard and was changed over time.  Instead of leaving food outside the home, “soul cakes” were given to the poor in exchange for the promise of them saying a prayer for the dead relatives of the more affluent people.  This was known as “going-a-souling”.    Over the years, the soul cakes evolved into the giving of candy to the children, eventually to become what is known as “trick-or-treating” today.

The carving of pumpkins is yet another old Celtic tradition, used to ward off the evil spirits, though originally turnips were used.  When the customs and traditions of Halloween spread to America, pumpkins were more readily available and were larger, and became the favored choice to carve rather than turnips.

However you celebrate, and whatever you call it, enjoy the day and Happy Halloween.

 

 

 

Hey All, I am still out of the kitchen, and still will be for a while to come, however, the wrist is slightly better today than it was yesterday.  I have a little bit more mobility and the swelling has gone down some.  So this is definitely good news.  I will keep you posted.  I will be back in the kitchen again as soon as possible.  Thank you for all your well wishes, thoughts and prayers.  Those along with the wine are really helping.  🙂

I have some sad news.   I was a victim of our latest snomeggedon.  I fell yesterday in the snow while letting the dogs out.  I thought for sure I had broken my wrist, but the x-rays did not show any breaks.  The doctor said it is a severe sprain, although I have to go in for more x-rays next week, just to make sure there are no hairline fractures.  The doctor called it “Foosh” accident – fell on out-stretched hand.  I have to wear a brace until I go back to the doctor next week, if not longer.  It is my right hand and I am very right hand dominant.  It is very swollen, and extremely sore and tender, and I have very limited mobility.  I am typing very slowly, and making a lot of mistakes.  I should be wearing my brace right now, but I took time out to let you all know why the kitchen will be closed for a minimum of a week.  I definitely feel the sharp pains all through my wrist and my arm if I move my hand to much.  There is no way I can cook.  I can barely move my hand, and holding anything is out of the question.  You never know how much you use certain parts of your body until the time comes when you can’t move them.  So, for all of you who live in snow country, BE CAREFUL out there.  We don’t need any more casualties of snomeggedon.

I apologize for this absolutely AWFUL picture of me, but …. I will blame it on my accident.   Of course, my left hand is still able to hold a glass of wine, Chardonnay, none the less, so I am still able to do the important things in life.  🙂

 

 

You all know I love my wines, and especially my rich, buttery, oaked chardonnays.  So when I found out that today, October 29, is Chardonnay day, I was overjoyed.  In the world of wine, cabernet sauvignon is known as the king of wines and its partner and queen is chardonnay.   Chardonnay grapes are the most widely planted grape variety in the world.  They grow all in all regions, and in most types of soil.   Though chardonnay grapes are very malieable, and can grow just about anywhere, they do have a few soil requirements to make them great.  Chardonnay grapes need soil that is rich with clay, chalk and limestone.  Today, chardonnay grapes are grown all over the world, but they originated in  …. Chardonnay, in the Burgundy region of Eastern France.  In California alone, there are over 100,000 acres of vineyards dedicated to chardonnay grapes alone and about 520,000 acres or 210,000 hectares worldwide.

The chardonnay grape is a neutral grape.  Many of its flavors and characteristics come from the terroir or land and soil of the region where it is grown.  There can be many different variations even within the same vineyard, depending on the soil.  You can find many different types of chardonnays too, once again depending on where they are grown and produced.  Some varieties are oaked and buttery, which are my favorites.  They are rich and full bodied and often have hints and flavors of butter, vanilla or caramel.  In cooler climates, chardonnays will have a more buttery taste.  In warmer climates, the wines will take on more citrus and tropical fruit characteristics and they will be more light to medium bodied.  A creamy chardonnay has hints of tropical fruits and butterscotch.  It too is a rich chardonnay, and is very, very good.  I will NEVER turn it down, that’s for sure.

Not only are are chardonnay grapes used for chardonnay wines, but they are also the basis for many other white wines as well, such as Chenin Blanc, Pinot Blanc and even champagne, just to name a few.

Chardonnay grapes after harvest.

Like all white wines, Chardonnay should be served chilled. If the wine is too warm, the alcohol tastes hot while the flavors are muddled. Too cold, and the aromas and flavors are muted. The best temperature range is 50–55°F, which can be achieved by two hours in the refrigerator or 30–40 minutes in an ice-water bath.

The most famous chardonnay in the world, is from Chateau Montalena, in Napa Valley, California.  It is “famous for winning the white wine section of the historic “Judgment of Paris” wine competition, in 1975.  Chateau Montelena’s Chardonnay was in competition with nine other wines from France and California under a blind tasting, with 11 judges participating in the event. All 11 judges awarded their top scores to either the Chardonnays from Chateau Montelena or Chalone Winery, another California wine producer”, which was represented in the 2008 movie Bottle Shock.  There is even a bottle of this famous wine displayed at the Smithsonian Institute, Washington D.C.   Since I am originally from California, I am partial and perhaps more than a little biased towards the California wines, although I have had many, many good chardonnays from numerous other places in the world, such as Australia, New Zealand, and South Africa too.  And yes, even France.

THE famous bottle of Chateau Montelena Wine that beat the French wine in the historic “Judgment of Paris” wine competition now forever to be remembered in the Smithsonian Institute.  (This picture was taken in 2017).

The Chateau Montelena Vineyards in Napa Valley, California.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

So celebrate this day of Chardonnay and sit back and enjoy a glass or two.  It doesn’t have to be expensive, nor does it have to be Chateau Montelena; just something you enjoy.  Although, if you have Chateau Montelena, it is a VERY, VERY good wine to enjoy.  I highly recommend it.

 

 

 

Our weather forecasters have been predicting this huge “snomeggedon” all week.  So far, we don’t have the snow levels they’ve been predicting, however, it is supposed to continue to snow for most of the week, which is really unusual for us.  More so than not, the sky dumps a ton of snow on us, and a few hours later, the skies are once again blue and most of the snow has already melted.  I don’t think this storm is going to be this way though.   It is late October, and so far, we have already had 3 really good, cold, snows, and the season is only just starting.  I think we are in for a cold, snowy winter.  Yesterday, when it started to snow, we did not get much, but it continued to snow all through the day and through the night.  So far, we have about 4-6 inches in our neck of the woods, and the roads are pretty bad.  The mountains are supposed to get at least about 18 inches, if not more.  When I went in to work this morning, my car thermometer read 17* F.  When I came home, it read 19*.  Work was really, really dead.  I work in pools, and NO ONE wanted to come in to swim.  But then, I can’t say I really blame them.  Even I do not want to swim when the weather is like this.  When the weather is like this, I have to say, all I really want to do is just stay inside, where it is nice and warm, and safe.  It’s days like this I want the oven on all day.

This was early this morning.

A bit later in the morning.

So, when it is this cold and wintery outside, this is what’s cooking inside.  We had a little pre-Thanksgiving supper with some roasted Brussels sprouts and vegetables, stuffing (from a box) and a delicious turkey.  Normally, as you know, I much prefer to make my own everything, but we had some boxed stuffing downstairs, so why not, right?!  🙂  It’s OK in a pinch, but … homemade is ALWAYS so much better.

The turkey was so moist and delicious!  Believe me, we have a lot of turkey leftover, and then Thanksgiving is just right around the corner, so there will be quite a few turkey recipes coming your way.

 

 

Most people eat legumes and have no idea what they are.  Legumes are a class of vegetables that includes all beans, although not all legumes are beans.  Legumes are the fruit part or pods of the leguminous plant family that includes, beans, peas, lentils, and even many nuts.  There are many different types of nuts that are also a part of the legume family.  They are the tree nuts where the seed is surrounded by a dry fruit and a hard shell.  Many of our favorite nuts are included in the leguminous family like Macademias, Brazil nuts, cashews, almonds, pecans, walnuts, hazelnuts, and pine nuts, just to name a few.  In general, they are all very healthy and loaded with protein, B vitamins, potassium, fiber and other necessary minerals.  Specifically, each type has their own special nutrients and characteristics as well.  Legumes are considered to be among the best source of proteins from plant sources.

Split peas and lentils are close cousins to each other, but they are technically different varieties of legumes.  Split peas are a type of field pea grown specifically for drying, where lentils are harvested as the seed and then dried after.  It is but a slight and subtle difference, but they are different enough to be considered different categories.  There are two types of split peas, green and yellow.  Green split peas are sweeter and less starchy than the milder yellow split peas, and yellow split peas tend to be a little earthier.  They are processed slightly differently too, but the results are the same.  Both can be cooked the same ways and can be used interchangeably.

It is good soup weather again, and one of my favorite soups is split pea soup, especially when I have a lot of left over ham.  Moroccan Spiced Ham  I always make split pea soup with the green split peas, but for a change of pace, I decided to use the yellow ones this time.  Split Pea Soup  There was very subtle taste difference, but not much.  Both yellow or green versions are delicious to me, which is a good thing, considering I have quite a bit.

 

 

 

 

 

 

 

 

 

 

We eat sausage & peppers quite often.  We both love sausages, and this is a delicious, easy way to prepare them.  Sausage & Peppers  Like with most of my meals, there are always leftovers when I prepare sausage & peppers.  As you all know, The Queen of Leftovers and I are very close and are in contact with each other almost daily.  So rather than eating the leftover sausage & peppers as is, I decided to turn them into calzoni, plural for calzone.

One night this was for dinner.

A couple of days later, we had this for dinner.   Same basic ingredients, just made differently.  Both were delicious.  Since I was pressed for time, I told Larry he could pick the vegetables and cook them.  He chose asparagus.  I served it with a bold red blend.

A calzone is very close cousin to pizza.  Both were created in Naples, Italy in the 18th century.  The word calzone translates to mean pant or trouser leg, since calzoni, the plural for calzone, was known as the “walk around pizza”.  It was originally pizza that was folded over and then it was baked as a separate individual pizza turnover later, as it is done today.

I tried a new recipe for the dough, which I really like.  It will be my new pizza or calzone dough from now on.  My old one is very good too, but this one is a little lighter, and I like it better.

Calzone or Pizza Dough

1 package or 2 1/2 tsp dry active yeast

1 cup lukewarm water

1/4 cup olive oil, plus more for the bowl and to rub over the dough

2 1/2-3 cups flour

1 1/2 tsp salt

 

Mix the yeast and the water together and let stand for about 5 or so minutes, or until it becomes frothy.

Mix 2 1/2 cups of the flour and salt together thoroughly.

Add the olive oil to the water and yeast mixture, mix well, then add the flour and salt mixture.  Start kneading everything together by hand, then turn the dough onto a lightly floured surface and continue to knead until the dough forms into a soft ball.  Rub olive oil all around the bowl and around the dough, put the dough back into the bowl, then cover it with a towel and let it rise in a warm spot for 1 hour.

While the dough is rising, make your filling.  Since my sausage and peppers were already cooked, I just cut the sausage into small little pieces, then I mixed everything together with marinara sauce.  I admit, I cheat on my tomato sauces.  My favorite sauce is Prego, and then I doctor up, to make it more my own.  Yes, I can easily make my own sauce, but why when there are so many good ones already out there, especially when time is of the essence.  I love big, bold flavors, so I always add more garlic, basil, oregano, thyme, marjoram and sage to my sauce to really make the flavors pop out and come alive.  But this is just me.  Make it how you like.

Preheat the over to 350* F or 180* C

When the sough has doubled in size, punch it down and divide it into 4 equal portions.  On a lightly floured surface, roll the dough out to about 1/4 ” or less depending on how thick you like your dough, then fill with the cheese and the filling.  I used Mozzarella cheese, but any light cheese will be fine.  You can even use ricotta if you like, or a combination of both Mozzarella and ricotta.  Leave some room all around so you can fold your dough over the filling and pinch it together.

Once the calzoni are filled, roll the edges over and pinch them together tightly.  Then score the calzoni with a sharp knife and brush an egg wash over them and place them in the oven.  Bake for about 45 minutes or until they are golden brown.

Once the calzoni are done, serve them up.  I usually serve a little extra marinara sauce on the side as a dipping sauce.   It was a nice hearty, comforting meal for a cool, crisp evening.  Mangia!!!!

 

 

 

 

 

 

 

 

 

 

Quiche is one of those dishes like quesadillas, that can be made with just about anything as the filling.  I love quiche but for whatever reason, I do not make it as much as I wish I did.  When I cook a ham, I always seem to make a quiche, but I don’t cook hams that much, since usually they are to large for just the two of us.  When I do cook them, I have a lot of ham left over for many other additional meals.  It doesn’t have to be this way.  Quiche can be made with anything.  I have made many chicken quiches, seafood quiches, vegetable quiches, crab quiches, etc.  I have no idea why lately I seem to get stuck in a rut sometimes, and only make ham quiches.  The most important ingredients in any quiche are eggs and cream.  Anything else is a bonus.  Quiche Is Only Partly French

A lot of times, I prepare the dinner, and leave Larry coking instructions to finish it off.  Sometimes he follows them, other times, not so much.  He did follow my instructions for the quiche, but he left it in the oven a little to long, so it came out a little more brown that what I was hoping for.  But it sure did taste good, and that is always the most important thing when cooking.  I made this quiche with ham, asparagus and mushrooms, and a lot of eggs.  Ever since I discovered the Mile High quiches from Sol to Soul, in Grand Junction, CO,  I have been making them with a lot of eggs, to make them nice and fluffy, and seemingly, a mile high.  Mile High Crab Quiche

Mile High Ham, Asparagus and Mushroom Quiche

Basic Master Dough

1/2 cups flour

6 TBSP cold butter, cubed

1 tsp salt

1 egg

5-6 TBSP heavy whipping cream

 

Pulse the flour, butter and salt in the food processor until it is all blended together and is crumbly.  Then add the egg and cream, and continue to mix until the dough forms into a ball.  Wrap the dough ball in plastic wrap and let it set in the refrigerator for at least 30 minutes before rolling it out on a lightly flourd surface.

 

The Filling

1-1 1/2 lbs cook ham, cubed

1-2 cups mushrooms, sliced

10 pieces of asparagus, cut into 1″ sized pieces

1 TBSP garlic

1/4 red onion, diced fine

olive oil

8 eggs

1/2 cup heavy whipping cream

salt & pepper to taste – white or black pepper is fine

1 tsp nutmeg

1 cup shredded Swiss, Mozzarella, Jack or Geuyrere cheese

basic master dough for crust

 

Preheat the oven to 375* F

Spray a 9″ cake pan with cooking spray.

 

Saute the vegetables in olive oil until they are done, about 5-7 minutes.

Roll out the dough on a lightly floured surface and fit it into the cake pan.  Firmly press the dough into the sides and cut off the remaining dough.  Sprinkle the cheese around the bottom of the dough.  Then add the ham.  Evenly spread the vegetable mixture over the ham.

Mix the eggs, cream, salt & pepper and nutmeg together and evenly pour over the ham and vegetable mixture.  I like black pepper because it is a little more pungent than white pepper, but either is fine.  Most people like to say us white pepper for eggs, but it really boils down to your taste and personal preference.

Once the quiche is made, put it in the oven for about 40-45 minutes, or until the filling is set and does not jiggle.  If the eggs are browning up to much, cover the quiche with foil until it is done.  Once the quiche is done, remove it from the oven and let it cool for about 5-10 minutes before cutting.  Serve it with your favorite side dishes, and dinner is ready.  We made dinner “French” by serving the quiche with French fries, and of course wine.  I served a rich buttery chardonnay since quiche is a light meal made with eggs.

 

 

 

 

 

 

 

Fall is pumpkin season. Like many others, I love fall and I also love all the wonderful things I can do with pumpkin.  I always look forward to this time of year, for both reasons.  If I had my way, I would cook something with pumpkin almost every day during this wonderful season, but Larry puts the kabash on that idea, although he does let me cook with a lot of pumpkin.  It is such a versatile vegetable; there are so many different ways to cook it and use it.  And my only response is … YUM!

Not only do I love pumpkin, but pasta is probably one of my favorite dishes as well.  Again, it is so versatile.  The possibilities are endless.  So, I combined my love for both of these items and made a very tasty, very healthy pasta dish with loads of vegetables, chicken, shrimp and a pumpkin sauce.  Delicious!

I loaded this dish with tons of vegetables, of which the pumpkin is one, and shrimp.  I had a little leftover chicken that I added as well, to give it just a little bit more umph.  As you can see, I put just about everything in there, although my kitchen sink is still in tact.  You can make this meal purely vegetarian or if you are a carnivore like I am, it is good with either chicken, shrimp, sausage, or a combination of any of these.  I am still working on finishing up the last of my HUGE zucchini too, and can you believe, there is still some left.  It’s just not going away.  🙂  They’ll Never Know It’s In There

Pasta with Pumpkin Sauce

1 lb cooked pasta of your choice – I used angel hair pasta

2 TBSP olive oil

1/2 red onion, sliced very thin

1 TBSP garlic

1/2 red bell pepper, sliced thin

1 1/2 cups mushrooms, sliced

1/2 zucchini, cut into matchstick sized pieces

1 large tomato, or in this case, 1/2 of 1 VERY large heirloom tomato, diced large

1/2 cup green onions, sliced thin

1/2 cup champagne, or other light vinegar

1 15 oz can of pureed pumpkin

1 1/2 cups half & half

1/2 cup Parmagiano cheese

1 TBSP fresh parsley, chopped fine

1 tsp dried sage

1/2 tsp nutmeg

salt & pepper to taste

2-3 cups protein choice – either sausage, chicken, or shrimp, or a combination

Mix all the heartier vegetables together and set aside.  Then mix the pumpkin, champagne vinegar, 1/2 & 1/2, cheese and seasonings together and set aside.

Saute the vegetables in olive oil until they are tender, then remove them from the skillet and set aside.

In the same skillet, cook the shrimp for about 5-7 minutes, or until they are completely pink and are done.

Once the shrimp is cooked, add the vegetables and the sauce and mix everything together well.  Since my chicken was already cooked, I added it at this time too.  Cook the sauce for about 5-7 minutes, then add the tomatoes and mix in right before serving so they do not break down.

Once everything is cooked, add the sauce to the cooked pasta and top with more Parmigiano cheese, if desired, green onions and parsley.  To make the meal complete, I served it with warmed sourdough bread with an olive oil and balsamic dipping sauce and a crisp and light chardonnay.  This colorful treat makes for a perfect and healthy fall meal.

 

 

 

October is looking good.  It is also full of delicious recipes.  My friend Diana Holton gets a special shout out for sharing her recipe for pasta with bay scallops, grape tomatoes and asparagus too.  She is my other October Guest Chef along with Sheree Watley.  We Have a New Guest Chef  Both of you did an amazing job.  Now I am really hungry.

Diana and her daughter Erika both are showing off their big smiles for the camera.  Erika and I used to work together, and I met Diana through Erika, quite a few years ago.

Diana’s pasta has a lot of my favorite ingredients – scallops, asparagus, WINE, garlic and grape tomatoes.  I’m in love.  Diana cooks a lot like I do.  She just throws things together without measuring them and things just magically have a way of turning out great.  I am going to try to recreate her recipe for you all based on a picture and an ingredient list.  Diana, please let me know how I did.

Diana’s Pasta with bay Scallops, Grape Tomatoes and Asparagus

2 lbs bay scallops, rinsed and cooked

2-3 TBSP butter

1 TBSP garlic

2 cups dry white wine, (Diana used Sauvignon Blanc)

1/2 lb asparagus, cut into about 1″ pieces

1 cup grape tomatoes

salt & pepper to taste

1-2 TBSP corn starch

cooked pasta (Diana used linguini)

 

Cook your pasta according to the package directions.

In a large, hot skillet, add the butter and saute the garlic for about 1 minute, then add the scallops.  Cook the scallops for about 3 minutes, or until they are soft and tender.  Remove the scallops and set them aside, but keep the butter in the skillet.  Add the asparagus and the wine.  Mix everything together thoroughly, making sure to scrape the skillet and gather up all the leftover scraps on the bottom.

Add the scallops back in to the skillet, as well as the tomatoes and salt and pepper.  Combine all the ingredients and toss well.

Take a little of the liquid and mix with the corn starch in a separate cup, then add to the sauce mixture, mixing everything together thoroughly.  Bring the sauce to a boil, then reduce the heat to a simmer, and continue to cook for about 5-7 minutes.  When the sauce is thickened to your desired consistency, top the pasta with the sauce and mangia!  Enjoy with the same wine with dinner that you used for the sauce.  This is a quick, easy and delicious meal that can be made in just minutes.

Diana, thank you for sharing your recipe with me and “A Jeanne in the Kitchen”.  I know Dave enjoyed this meal.  I certainly would too.

Any and all ideas and recipes are always welcomed.  Just send me pictures of YOU, the chef, along with pictures of your dish and the recipe, to my email address at ljbjej@q.com.  I also need your contact information so I can get in touch with you and let you know when you and your recipe will be featured.  I am always interested to know what’s cooking in your kitchen.