A Jeanne in the Kitchen

Mi Comadre and my best friend Andrea, whom I have known and loved for over 45 years, sent me this delicious box of honey from The Blue Sage Honey Company as my Christmas present.  We have shared so many laughs and tears, and good times over the years, and even though we now live in two different states, we are still going strong.  I am definitely looking forward to the next 45+ years.  My box of honey was a present.  Of course, I had to open it right away.  Andrea would be very disappointed in me if I did not open it the minute I received it.  And boy, am I glad I did too.  It was filled with all these delicious and unusual infused honeys.

My gift box included cinnamon honey, rose honey, chamomile honey, lavender honey and ginger honey.  I just had to try them all too.  They are all delicious, but my two favorites were the ginger and the lavender honeys.  I know they will all be great in tea, but I want to find better, more creative ways to really highlight these wonderful flavors too.  Stay tuned for some new and creative honey recipes in the near future.

Blue Sage Honey Company is located in the Sierra Mountains of Northern California.  “It is a small batch woman-owned business, inspired by love of honey bees, quality foods, the environment and sharing goodness in the world”.  Blue Sage Honey Company is owned any operated by Abra and her husband.  Abra and her husband have chosen to live close to the land, where they farm as much of their own food as they can, love their animals and their honey bees, and are avid gardeners.  Rather than succumbing to the hustle and bustle that is so prevalent in today’s world, they chose to give it all up for a clean, simple life instead. Preserving and protecting the honey bees is their passion, and a portion of every sale goes to the education of preserving and protecting the honey bees.

Protecting and preserving the environment is another passion and way of life for the Blue Sage Honey Company. All of the packaging they use is environmentally and eco-friendly, and they try to re-use and re-purpose things that are already being used and are in circulation as much as they can.

You can contact the Blue Sage Honey Company by calling them at (510) 292-7053 or by visiting them on line at BlueSageHoneyCo@gmail.com

Muchas gracias Chica.  Te amo mucho.   Tu familia es mi familia.  Feliz Navidad y Prospero Ano Nuevo.

 

 

In case you haven’t figured it out already, I lead a very busy life.  I am always fighting against the clock trying to get everything done.  I always do manage to get it all done, but there are plenty of times when it feels like a very steep, uphill battle.  I am also a perfectionist to a certain degree, AND I tend to take on way more than I should most of the time.   And you already know how much I love to cook.  If I had more time in the day, I would probably cook a lot more fancy meals, but since I don’t, simplicity is key.  I want to prepare good food that is both healthy and tasty, and of course visually stimulating as well, but time does not always allow for that.  The K.I.S.S. rule – Keep it short and simple, or another version I’ve heard, Keep it simple, Stupid, is one of my everyday mantras for a lot of the meals I cook.  Depending on the day, either one of these versions can be applicable.

Green beans almondine is one of those simple, easy dishes, that only takes a few minutes to prepare,  looks good and is always very tasty.  The term almondine just means something cooked with almonds.  Almondine, spelled this way is American and amandine is the European spelling for the same thing.  Usually when I prepare something in the almondine method, I use the slivered almonds, although you don’t have to if you prefer something different.  We eat a lot of green beans, and I like to prepare them in a wide variety of ways, although almondine is a favorite.  When I prepared my cod with the pepper coulis, one of my side dishes was green beans almondine.  Something from the Sea

As with many dishes and recipes, there are usually quite a few different variations.  There are some basic guidelines, but then there is also room for creativity too.  This is true for green beans almondine too, although the basic recipe is green beans or haricot verts, which are smaller, more tender green beans, almonds, butter and seasonings.  You can also add garlic and/or shallots too, which I do quite often, though this time I did not.  This time around, it was just the basics.

Green Beans Almondine

1 lb green beans, with ends trimmed

1-1 1/2 cups almond slivers

3-4 TBSP butter

salt & pepper to taste

1-2 tsp lemon juice

 

Cook the green beans in boiling water for about 5-7 minutes or until they are tender, then drain the water and set aside.  Melt the butter in a hot skillet.  When the butter is completely melted, add the lemon juice.  Cook it down for about 1 minute or so, then add the almonds and cook for an additional 2-3 minutes or until the almonds are golden brown and crunchy, making sure to stir constantly so they don’t burn.  Almonds, particularly the thin slivers, can burn very easily.

When the almonds are golden in color, add the green beans and the seasonings and toss everything together thoroughly.  Simple, easy-peasy, tasty and healthy too.  What more can you ask, right?!  🙂

 

 

 

 

 

Larry is 100% German, from a very German part of the country, Hays, KS.  Bierocks are very popular in Hays, and especially Ollie’s bierocks (Larry’s mom).  Bierocks, also known as runzas, are meat pockets made with ground beef and cabbage, wrapped in dough and then baked.  A Little Taste of Germany  Ollie used to make them for the school and then has sold them to her loyal customers for years and years.  She doesn’t make them so much anymore, because it is to hard for her to make them now.  She is, after all, 90 now.  She does still make bierocks for the family on special occasions and for their birthdays though.   When she came into town for Randy & Roger’s party, More Festive Celebrations  she brought a batch of fresh bierocks for the birthday boy.  Growing up, a typical meal for Larry and his family was bierocks and soup.  We had that meal the other day.  Ollie made the bierocks and I made the soup.

After Thanksgiving, I froze most of our turkey, since it was just the two of us eating it then.  I still have quite a bit left in my freezer, and I am pulling it out a little at a time.  But I did pull out enough to make a big pot of turkey and vegetable soup.

Just a few simple ingredients and a lot of vegetables, and before you know, it’s time for soup.

Turkey Soup with Vegetables

2-2 1/1 lbs cooked turkey, diced

4 carrots, peeled, cubed small

3-4 celery stalks, cubed small

1 onion, diced fine

2 TBSP garlic

1 cup of frozen peas’

1 cup or frozen corn

1 cup of green beans, cut in pieces about 1/2 ” in size

3-4 TBSP flour, optional

3 TBSP olive oil

salt & pepper to taste

6-8 cups chicken broth

pasta, optional

2 tsp fresh thyme

 

Saute all the vegetables in the oil until the onions are translucent.

When the vegetables are cooked, add the turkey, seasonings and the chicken broth and mix everything together well.  If you like a thicker soup like I do, add the flour and make sure to mix it in very thoroughly.  No one likes lumps of flour in their soup.  You do not have to use flour if you want it more like a broth though.  Cook for about 20-30 minutes, at a medium heat, stirring occasionally.

If you are using noodles or pasta of any kind, add it right at the end, bring the soup back up to a boil, then reduce it to a simmer and continue to cook for about 10 additional minutes.  If the pasta or noodles are in for too long, they will absorb the liquid and you will have more of a casserole than soup, which can still be very good too.  If this does happen, no big deal.  You can either add more liquid to make it soup again, or you can add some cheese and breadcrumbs and bake it to make it more of a turkey tetrazzini type of dish.  Because I made such a big pot of soup, I might just do that with some of the leftovers.  The Queen and I are always thinking about what we can do with the leftovers.  🙂

Once the soup is ready, dish it up and enjoy.  There is always something comforting about eating a big bowl of turkey and vegetable soup, especially on chilly days.

I went with a white vin blanc to accompany the soup, but I could have gone with a red, like a merlot or a pinot noir too, to go with the beef in the bierocks.  Red or white, either way, you can’t go wrong.

 

We love seafood, although we don’t get to eat fresh seafood as much we would like, since we are landlocked in the middle of the Rocky Mountains.  Meats of all kinds are our specialties, not seafood, at least not fresh seafood.  But that does not stop us from enjoying our seafood dishes.  Our seafood is frozen, and that’s OK with me.  At least we still get to enjoy the gifts from the sea this way.  I had bought some delicious cod not too long ago and some crab for the Steak Oscar I prepared for Larry’s birthday dinner.  It’s Birthday Day – Part 2 – Lucie and Larry.  We used some of the cod for fish & chips, and had some left over that needed to be cooked as well.  So it was time for another delicious seafood dinner.  This time I pan-fried it and served over wild rice, with an orange bell pepper coulis, topped with crab, served along side green beans almondine.  And of course there was wine.  I served it all with a crisp chardonnay that was mildly oaked and had hints of citrus.

Cod is a cold water fish that likes to live close to the bottom of the ocean, near its floor.  It is a white, flaky fish that has a mild, sweet flavor.  Because it is a white, flaky fish, it is also a lean fish and is low in calories.  It is a healthy fish, full of protein, omega-3 fatty acids, vitamins, such as D and B12, and minerals such as potassium.  It is a very versatile fish that lends itself to many recipes, which also makes it a very popular type of fish to eat.  Sadly though, because of its popularity the world over, it is vulnerable to being over fished and wild cod is becoming harder and harder to find.  Like many other types of fish though, it is often farmed in fish farms, which makes it more readily available.

This elegant dish is actually very easy to make and does not require a lot of time in the kitchen.

Make the rice and coulis first, since they take the longest to cook and prepare.  The coulis is super easy.  You can use any color of bell peppers you like and roast them over an open fire or on top of a hot grill until they are completely black on the outside.  Then sweat them in a plastic bag for about 1/2 an hour so they can cool.  The blackened skin just peels right off in your fingers.  Give them a rinse once they are peeled and seeded.  Then place the peppers into a food processor with about 4 TBSP olive oil, salt & pepper to taste and about 1 TBSP of garlic, and process in the food processor until it becomes a pureed sauce. Roasting Peppers

Coat the fish in flour, mixed with salt & pepper and lemon pepper if you like.

Carefully place the coated cod fillets in a hot skillet with both butter and olive oil and pan-fry for about 3-4 minutes per side, depending on the thickness of the fillets, or until it is golden brown and completely cooked through.

When the fish is cooked, you are ready to dish it up.  I cooked a little of the crab as wel,l and topped the cod with it.  Bon Appetit!

I celebrate Christmas, and therefore I say Merry Christmas.  If I know someone celebrates a different holiday, I will express a sentiment that reflects that holiday, and yes, I even do say “Happy Holidays” on occasion, although that to me is the least personal phrase out there.  I do not believe it is the actual words that are spoken, but the sentiment behind the words.  However you say it, it comes out of love and peace and wishing good tidings onto others.  So, Happy Channukah, Feliz Navidad, Buon Natalie, Joyeux Noel, Froelich Weinachten, Mele Kalikemaka, Happy Eads and Merry Christmas to All, and to All, a good night.

 

Eggnog is a typical holiday beverage.  It can made with or without spirits, although most adults prefer the spirited version.  Some people add whiskey, others add rum, and still others use brandy.  But how did this often rich, boozy beverage become a holiday tradition?

It is believed that what we know as eggnog today originated from a medieval British drink known as posset.  Posset is a hot milky ale-like drink.  The milk was curdled with either wine or ale and spices such as nutmeg or cinnamon were often added.  In the 13th century, monks drank this posset along with eggs and figs, and it was used as a remedy for colds and the flu.  It was also considered a drink for the wealthy, since eggs, milk and sherry were in short supply and were expensive.  The poorer people could only afford it on special occasions, such as the holidays, and they drank it with toasts of good health and prosperity for the upcoming year.  Eggnog became more popular during the 1700’s, when the British crossed the pond and formed the colonies, because the farmers were able to produce more eggs and milk at a cheaper cost.

No one really knows for sure where the name eggnog comes from, although it is believed to have come from either the word noggin, meaning a wooden cup, or grog, which means strong beer.  Wherever the term eggnog came from though, it is has been used for this rich, creamy, eggie beverage since the late 18th century.  This is not just a British holiday tradition though.  Mexico has a similar drink called rompope and Puerto Rico has one they call coquito, that is made with coconut milk.

I like eggnog, but I can only drink it in very small quantities.  I bought some for our party, but it was hardly touched and I had a lot leftover.  You all know how I hate to throw food away if I can help it, so of course, I re-purposed it.  I have really been trying not to make so many sweets, treats and desserts, lately, because I have NO willpower when it comes to sweets, but every now and then I do make exceptions.  Besides, it is Christmas time, so I am allowed to cheat just a bit, right?! I decided to make an eggnog bread pudding.

Bread pudding is a simple dessert that is loved by many the world over.  It is known as a poor man’s dessert.  Apple Bread Pudding with a Rum Caramel Sauce  You can mix it up however you like.  You can add fruits or chocolate or nuts.  There is no limit to the variations you can make.  This time, I had just a few chocolate chips left in my bag, so I added those to my bread pudding as well.

I had some dinner rolls that needed to be used, as well as the leftover eggnog.  I waved my magic wooden spoon, and mixed those two items together, along with about 3/4 cup of sugar, 2 tsp vanilla, 2 tsp cinnamon and 1 tsp of nutmeg, and about 1/2 cup of chocolate chips, and low and behold; eggnog bread pudding was made.

This is such an easy dessert to make, but don’t be fooled by its simplicity.  It is always going to be a favorite when it comes time for something sweet.

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

Spray a 9×13 baking pan with cooking spray.

I cubed my rolls, into large cubes.  Then I mixed all the other ingredients together and poured them over the bread cubes and chocolate chips.

Once the liquid was poured over the bread and chocolate chips, I mixed everything together thoroughly, making sure the bread absorbed all the liquid.  Then I poured it all into a 9×13 baking pan sprayed with cooking spray and pressed it all down firmly.  Before putting the bread pudding in the oven I covered it tightly with aluminum foil, and baked it for about 35 minutes.  I removed the foil and continued to bake it for about another 20 minutes to let it brown.

Usually when I make a bread pudding, I make a sauce to go with it.  But because of the eggnog, this was already so rich, it did not need any additional sauce.  I just added a dollop of whipped cream, and it was ready to eat.

With the holidays being here, the champagne will be flowing freely, so I thought it would be fun to give a little history of our favorite festive bubbly.

Champagne is a type of sparkling wine, but not all sparkling wines can be champagne.  In order for a wine to be classified as champagne, it has to be produced from the Champagne region of France and has to be made according to the rules of appellation.  The Champagne winemaking community, under the auspices of the Comité Interprofessionnel du vin de Champagne (CIVC), has developed a comprehensive set of rules and regulations for all wine produced in the region to protect its economic interests. They include codification of the most suitable growing places; the most suitable grape types (most Champagne is a blend of up to three grape varieties, though other varieties are allowed); and a lengthy set of requirements specifying most aspects of viticulture. This includes pruning, vineyard yield, the degree of pressing, and the time that wine must remain on its lees before bottling. It can also limit the release of Champagne to market to maintain prices. Only when a wine meets these requirements may it be labelled Champagne. The rules agreed upon by the CIVC are submitted for the final approval of the Institut national de l’origine et de la qualité (formerly the Institut National des Appellations d’Origine, INAO).

The champagne region of France is about 90 miles northeast of Paris.  The conditions are perfect in the Champagne region of France to make our favorite effervescent drink.  It is a cold climate and the soil is rich with limestone.  This combination is exactly what is needed for magically turning regular wines into champagne.   Only certain types of grapes, from specific vineyards can be used to produce champagne as well, using only the specified vineyard practices and methods to produce it, including a secondary fermentation process of the wine in the bottle.  This secondary fermentation process is what causes the carbonation and the bubbles.  Pinot noir, pinot meunier and chardonnay are the primary grapes used to make all champagnes, but there can also be small amounts of pinot blanc, pinot gris, Arbane and Petit Meslier grapes used as well.  No other types of grapes can be used if you want to produce a real, authentic champagne.

The name Dom Perignon is probably one of the most famous brands of champagne, but Dom Perginon himself did not actually create champagne, although he did make important contributions to the production and quality of both still and sparkling Champagne wines.  Sparkling wines were created by accident when the pressure in the bottles made the bottles explode and blew the corks out.   The oldest recording of a sparkling wine dates back to 1531, and was the Blanquette de Limoux, which was invented by the Benedictine monks from the Abbey of Saint-Hilare, near Carcassonne.  Dom Pierre Perignon was one of these French Benedictine monks. They first made their sparkling wines by bottling the wines before the initial fermentation process had finished.  This method became known as the methode rurale.  One century later, in 1662, the English scientist Christopher Merrit, added sugar to the finished wine, which produced a secondary fermentation.  This secondary fermentation process became known as the methode champenoise.  However, Champagne did not use this methode champenoise to produce champagne until 200 years later.  This new method for producing sparkling wines also created a lot of pressure in the wines and the glass used for the bottles was not able to withstand this additional pressure.  At the time, the French bottle makers and glass makers did not have the technology to produce bottles that were strong enough to withstand the added pressures of these sparkling wines, so the task was given to the English glassmakers who were able to produce bottles that were strong enough to withstand the secondary fermentation process of the wines.  In 1844, Adolphe Jaquesson invented the muselet that prevented the corks from blowing out, and sparkling wines were then intentionally made.  But it was not until the 19th century when all the pieces for champagne making were put together and champagne production saw exponential growth from the initial 300,000 bottles produced per year to over 338.7 million bottles produced in 2007.

In the 17th, 18th and 19th centuries, champagne was the favorite drink of royalty and nobility, most probably because of the limited production and expensive prices.  During the 19th century, champagne makers started selling off name brands of champagne, so it could be sold for less which increased its consumer base.  It was becoming more and more available and affordable and thus more and more popular among the middle class as well as the royalty and noble classes.   Champagne for anyone other than royalty and nobility was associated as a special drink for special occasions, and still is today.  For most people, it is not an everyday wine, but is reserved for days of celebration.

Another legendary use for champagne is when it is smashed over the hull of a ship during its launching.  If the bottle fails to break, it is considered to be bad luck.

Champagne is usually served in a champagne flute, whose characteristics include a long stem with a tall, narrow bowl, thin sides and an etched bottom. The intended purpose of the shape of the flute is to reduce surface area, therefore preserving carbonation, as well as maximizing nucleation (the visible bubbles and lines of bubbles).   Champagne is always served cold.  Its ideal drinking temperature is between 7 to 9 °C or 45 to 48 °F. Often the bottle is chilled in a bucket of ice and water, half an hour before opening, which also ensures the Champagne is less gassy and can be opened without spillage. Champagne buckets are made specifically for this purpose and often have a larger volume than standard wine-cooling buckets to accommodate the larger bottle, and more water and ice.

To reduce the risk of spilling or spraying any champagne, open the champagne bottle by holding the cork and rotating the bottle at an angle in order to ease out the stopper. This method, as opposed to pulling the cork out, prevents the cork from flying out of the bottle at speed. (The expanding gases are supersonic). Also, holding the bottle at an angle allows air in and helps prevent the champagne from geysering or spraying out of the bottle.

So now you know all about champagne …

Tis the season.  Pop the cork and celebrate.   Cheers Everyone.

 

 

 

 

 

 

 

 

 

 

 

 

Larry and our big girl, Lucie, share the same birthday, or at least we celebrate them on the same day.   When we rescued Lucie from the Colorado Saint Bernard Rescue @ gotdrool.org 7 years ago, all we knew was that her birthday was in December, but we did not have an exact day.   So to make things easier, we just decided to celebrate her special day on Larry’s special day, December 10th.

As I mentioned in my previous post It’s Birthday Day – Part 1 – Breakfast Burritos Larry made breakfast burritos for his co-workers.   I made his favorite meal for dinner after I got home.   Larry’s favorite meal is Steak Oscar.   Steak Oscar  Other than that, Larry’s birthday was pretty low-key.  It wasn’t a big number and it did not end with either a zero or a five, plus it was a “school day”.   Both of us had to get up early for work today, so going out and painting the town red was not an option (not that we do that anyway).  He will be celebrating more tonight when he goes to the Av’s game.  Larry is a big hockey fan, and the Avalanche is our team.  Go Av’s!!!!!!

Lucie got a new “baby” for her birthday.  She was very happy with it.  She has been carrying it around with her all day.  Lambchops seems to be a favorite of both Lucie and Vinnie.  This one is their 3rd.  Lucie is very gentle with her babies whereas Vinnie likes to destroy them.   Hopefully Vinnie will let Lucie enjoy her Lambchops for awhile before he decapitates it and rips out the squeaker.  🙂  Lucie is now 8, which is up there for a big dog.  She is showing her age, but then again, aren’t we all.  She knows she is well loved, and that is really all that matters. Larry is slightly older than 8.  He’ll tell you he feels pretty old too though.  🙂

Happy Birthday to both Larry and Lucie.  Love you lots.