Cipollini Onions Caramelized and Delish

These onions are amazing.

They are packed totally clean peeled and vacuum sealed in pouches

Always pick ones that are white and firm

In a large baking dish mixed onions and a dash of olive oil, sea salt, pepper, and a tablespoon of balsamic. Toss well and bake at 300 until they are well caramelized.

Serve with meats and eggs or in a wrap or on a salad and other items the same day as cooked or

Store them in an airtight jar with some quality olive oil and the zest of ½ a lemon and a bay leaf

My Soul Food Breakfast De jur

My Soul Food Breakfast De jur

For Two

6 Handmade corn tortillas grilled* to a hot perfection
(Good source Trader Joes)

6 regular size fresh egg whites whipped by hand with a fork really well; don’t go all nuts and get triple A+ Jumbo Eggs – Just normal fresh organic free range eggs here. (Good source Trader Joes)

A hot nonstick skillet

Add dash of whole cumin seeds, sea salt and pepper, a sprinkle of dry hot peppers and when really hot

Add a dusting of olive oil.

When the herbs crackle from the heat add the egg whites like you are making a large thin omelet.

Let the eggs settle and loosen from the side of the pan and shake and cook up until browning well on the one side. But don’t overcook it – when set and are looking good pull off heat and add one slice of light or soy Colby jack cheese and let rest until cheese melts

Serve on top of two sets of quesadillas made from the remaining tortillas, eggs and cheese on the griddle while you tend to the egg whites

Plate up with one quesadilla topped with avocado sliced thin, the egg whites as cooked above, salsa of your choosing and enjoy

my new favorite salad or side dish

Arugula Pea Salad

Cook 2 cups fresh shelled peas until al dente in unsalted water.

Drain and put back in the hot pan with one tablespoon of butter and 1/4 cup crumbled blue cheese. Mix really well.

Add 3 cups baby arugula (cleaned and dry). Mix well. Don’t cut the greens, if you don’t have baby, tear the leaves

Fresh ground pepper and sea salt to taste.

Serve immediately – does not sit well with the greens in it – but can be made up to that point and greens added before service

Frozen peas can be used but don't overcook them and drain well.

This is great as a meal or as a side dish

This is the best kept secret of a stocked pantry…

Shhhhhh

This is the best kept secret of a stocked pantry…
TABASCO® brand Chipotle Pepper Sauce!
Don’t bother getting a small bottle

http://www.tabasco.com/tabasco_tent/pepper_sauce/chipotle_pepper_sauce.cfm

Be Well Eat Well

Well – I am back!

Well – I am back!

I had been on a bit of escape from the blog world

So a happy New Year

Happy spring

And all that

Now let’s get back to business!

Fresh Peach Cobbler Recipe – Southern Style

Fresh Peach Cobbler Recipe – Southern Style

½ cup sugar
1 TBS cornstarch
¼ tsp cinnamon
1 teaspoon good vanilla
4 cups fresh peaches (peeled and sliced)
1 tsp lemon juice
1 cup self rising flour
1 TBS sugar
3 TBS butter
½ cup milk


Directions:

In a large saucepan, combine the sugar (1/2 cup), cornstarch, vanilla and cinnamon.
Stir the fresh peaches and lemon juice in with the sugar mixture.

Turn the heat on to medium to medium high and stir continuously until the peach mixture thickens and begins to boil.

Continue to stir the peaches at a boil for one minute.

Remove from the heat and mix in two TBS Markers Mark bourbon

Pour the peaches into a baking dish or casserole dish; a size should be large enough to accommodate two quarts.

Place the dish of peaches in the oven and turn the heat to 400 degrees F to keep the fruit hot while making the topping.

In a bowl, combine the flour and sugar (1 TBS) and mix.

Use a fork to cut the butter or shortening into the flour mixture.

Pour the milk into the flour mixture and stir until the topping forms a large ball.

Remove the hot peaches from the oven.

Use a spoon to place small balls of the topping on top of the peaches. Expect to have 6 to 8 topping balls depending on the size and shape of the baking dish.

Return dish to oven and bake for 25 to 30 minutes or until the topping biscuits have browned.

Fresh Peach Cobbler is delicious served hot right out of the oven.

Cream or vanilla ice cream is very good served on top of the hot cobbler.

A memory of 4th of July as a child

When I was a child I remember the building anticipation of 4th of July and for me it was for the meal, not the fireworks….It was because we would go as a family for a picnic and watch fireworks – sometimes we would go to the Marin County fair but mostly to the beach – and while it may seem picture perfect, we might even take in the local parade. My mother would make from scratch lemonade, fried chicken, potato salad, and chocolate brownies! Some years the menu varied to include pea salad, corn on the cob, wine, fruit salads and or watermelon. We would gorge on the down home food, play with friends, nap, watch the show and head home with sand between our toes.

THE A LIST : Cypress Grove Chevre

As you can see I am currently obsessed with Cypress Grove cheese, especially the chevre - This is some of the best cheese I have ever had - and I really mean that. Its amazing. You can buy directly from them or from your local whole foods and or gourmet cheese shop......

Their contact information and weblink are listed below.

Try it - you will like it and try some of the recopies with goat cheese below

Cypress Grove Chevre

Arcata, CA

p 707.825.1100

f 707.825.1101

e info@cypressgrovechevre.com

w http://www.cypressgrovechevre.com

NOTE: Cypress Grove is a real place that as a child my parents would take us to visit a family friend who's estate was named Cypress Grove. More on that below...

Grilled Black Mission Figs Wrapped in Prosciutto with Humboldt Fog® Goat Cheese and Aged Balsamic Vinegar

Grilled Black Mission Figs Wrapped in Prosciutto with Humboldt Fog® Goat Cheese and Aged Balsamic Vinegar

12 black Mission figs, halved lengthwise

8 ounces Cypress Grove Humboldt Fog®

24 slices of prosciutto or Serrano ham, sliced very thin and wide enough to wrap around the middle of each fig half

8 ounces aged balsamic vinegar, reduced to 4 ounces

¼ cup walnut halves, toasted

1/8 cup pomegranate seeds

2 cups assorted baby lettuces or mixed greens

Method:
Simmer balsamic vinegar in a small sauce pan 5-7 minutes or until vinegar is reduced by half.

Press a small quantity of goat cheese into the sliced side of the fig half. Wrap a very thin slice of ham around the middle of the fig so that the stem and lower portion of the fig so that the flat front is smooth for grilling.

Heat a cast-iron grill on the stove or barbecue until very hot. Brush the face of the fig slightly with olive oil. Lay the figs face down on the grill for 20 seconds, rotate 45 degrees and cook for 20 seconds more. Turn the figs over and cook until warmed, about 1 minute.

Presentation:
Place baby lettuce in the center of an individual or large platter. Arrange figs around the lettuce, grilled side up. Drizzle balsamic vinegar reduction over figs and around plate. Finish presentation with a sprinkle of pomegranate seeds and toasted walnuts.

Serves 6.

Credit:
Chef Evan Treadwell, Dolphin Bay Hotel and Residences, Lido Restaurant

Baked Cypress Grove Fresh Chevre

Baked Goat Cheese

6 ounces Cypress Grove Fresh Chevre

½ teaspoon dried thyme leaves, crumbled

¼ cup extra virgin olive oil

2 tablespoons fresh parsley, chopped

½ cup fresh bread

Method:
Shape or cut chevre into 4 equal pieces about ½-inch thick. Set on paper towels for about 30 minutes to dry. Preheat oven to 400 degrees. Combine herbs and crumbs. Brush cheese with oil, then roll in crumb mix. Pour remaining oil into a shallow glass baking dish, then place coated chevre in dish. Bake 10 minutes.

Remove from oven and let cool about 5 minutes to firm. Serve on top of mixed greens, on garlic croutons, or top pasta with a tomato-based sauce and baked chevre.

Linguini with Bay Scallops, Chevre, and Red Peppers

Linguini with Bay Scallops, Chevre, and Red Peppers

½ pound Fresh Linguini (lemon is nice)

3 tablespoons butter

½ cup red bell peppers, thinly sliced

2 tablespoons cream

½ cup chopped leaks

8 ounces bay scallops

6 ounces Cypress Grove Fresh Chevre

Salt and pepper

Method:
Cook pasta and drain. Sauté leeks and peppers in 2 tablespoons butter until tender. Stir in 1 tablespoon butter and scallops and sauté until opaque, about 1 minute. Add chevre, cream, and barely heat. Correct seasoning with salt, pepper, and cayenne to taste. Toss on hot pasta, sprinkle with chopped parsley and other herbs. Serve immediately.

Portobello Dumplings with Goat Cheese Sauce

Portobello Dumplings with Goat Cheese Sauce

Dumplings:
3 large Portobello mushroom caps

3 tablespoons balsamic vinegar

1 tablespoon minced garlic

¼ cup extra virgin olive oil

¼ teaspoon red pepper flakes, crushed (or adjust amount to taste)

5 scallions, sliced thin

3 ounces fresh chevre

24 won ton skins

1 tablespoons butterSalt and pepper

Method:
Mix together vinegar, oil, garlic, salt, pepper, and crushed red pepper. Remove stems from mushrooms and marinate in the oil mixture for about minutes.

Grill over coals or on a grill pan for about 4 minutes on each side. Dice mushrooms and mix with the cheese and the onions.

Place a heaping teaspoon of filling in the center of each won ton skin and wet edges with water. Fold into a triangle and wet tip of long ends to seal together forming a dumpling.

Steam for 5 minutes. Sauté one side in butter to brown.

Goat Cheese Sauce :
1 shallot2 teaspoons butter1 cup white wine1 cup cream3 ounces fresh chevre

Method:
Sauté shallots in butter just until they’re limp. Add wine and reduce until thick and syrupy. Add cream and reduce slightly. Add cheese and stir until smooth. Serve immediately.