Author Archives: Peg

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About Peg

I love cooking...basic southern style to sophisticated and modern cuisine, especially when my daughters and son in law are in the kitchen with me. Then it becomes a bit more festive! Traveling is something that I am passionate about. I achieved one of my loftiest goals a couple of years ago when we were in Vietnam. I spent days just photographing people. It was a blast; and the book i made brings me delight daily. Cheers!

BASEBALL

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JeterYesterday was all about that bass, bout that bass, bout that baseBALL. Fenway it was, and alot about the Yankees and Derek Jeter, even letting them win! Everyone knows yesterday was Jeter’s last game, fittingly in my blind opinion, at the great Fenway Park…yep, he retired and good for him. Just as the Yankees paid tribute to the Red Sox after the Marathon Bombings by playing Sweet Caroline, the Red Sox paid tribute to Jeter in fine form as well. (The best however was his final pinstripes appearance at Yankee Stadium with his walk off RBI in the bottom of the ninth Thursday night…but I digress.) Bernie Wms ISpeaking of Seventh Inning Stretch>Jeter’s former teammate Bernie Williams played a marvelous acoustic rendition of Take Me Out to the Ball Game…in a word…touching.Nats Zimmerman

NEWS FLASH!!! Same Time and during the telecast of the Red Sox/Yankee game, the Washington Nationals made history of their own. AND the stations thankfully interrupted the Red Sox game to show the NATS  historical moment. First time ever in Nats history for a no hitter… by  Jordan Zimmermann…additional kudos to the rookie outfielder Souza for his catch to create history with his pitcher! Can I hear a WHOOP WHOOP?!! Nats Souza

Brie, Avocado, Tomato Melt

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There’s a hint of a nip in the air this morning. Makes me think of a warm sandwich. Secrets revealed here my friends!

©PEGhardee

©PEGhardee

8 slices sourdough bread
8 slices Brie
1 avocado, sliced
2 tomatoes, sliced
1/2 cup Sandwich Sauce (see below)

Grill or toast each slice of bread on one side only.
Place Brie on non grilled side of 4 slices of bread.
Broil until cheese melts.
Top with avocado slices and tomatoes.
Spread sauce on non grilled side of remaining 4 slices of bread.
Place on top of tomatoes and cut the sandwich in half.

Serves 4.

Sandwich Sauce:
1/2 cup fat free mayonnaise
1/2 cup fat free sour cream
2 Tbs chopped sweet onion
3 Tbs sugar
1 stalk celery, small dice
Zest of half a lemon
Juice of half a lemon
2 Tbs chopped fresh parsley
1/4 t Hot Shot!

In small mixing bowl combine all, stirring until blended together.
It is best if sauce is made 24 hours before using.

From Southern California Cooking from the Cottage. Jane and Michael Stern. 2004.

Corn and Crab Chowder

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Soup Corn Crab ChowderThere’s no nip in the air quite yet; but you’ll want to treat yourself to this goodness soon. So I’m hooking you right up with the recipe. Keep this in your back-to-school trapper keeper!

3 Tbs butter
1/2 green pepper, diced
1/2 small sweet onion, diced
1 can cream style corn
1 can cream of potato soup
2 cups milk
1/2 lb crab meat

Melt butter in medium size soup pot over medium high.
Add green pepper and onion and sauté until tender, approximately 3 minutes.
Add corn, potato soup, and milk.
Stir to combine and heat until heated through, approximately 5 minutes.
Add crab and heat another 2 minutes, until crab is warm.
* If you are serving this in a demitasse, you may want to add 1/2 cup milk to thin it to sipping consistency.
Pour into bowls or demitasse and sprinkle with pepper.

Serves 4 as entrée or 8 as appetizer in demitasse.

Apple Art ~ Apple Conserve

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JPerry Apples by the Window

Apples by the Window ~ Acrylic on Canvas Jaquelin Perry ~ Private Collection

Just thumbing through my copy of Look Who’s in the Kitchen and happened upon this delightful image of a painting by my friend, artist Jaquelin Perry. Sprinted to phone my favorite grocer. YES, he reported…the Honey Crisp apples are IN! Making my Apple Conserve tomorrow. Yes I am. Reaching for replay of last fall’s yumminess. It’s simple, and that’s a guarantee. I mean, you don’t even have to peel those sweet apples! Try it; you and I both will be happy you did.

Parmesan American Fries

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Appetizer Parmesan FreisWell Yum Tum! Darn, it’s the week end and this is freaking fun easy (nod to some R. Kelly song!) Have fun with this. Forget the calories…”it’s the freaking weekend!! Baby I’m about to have me some fun!” Get out there and shout people. It’s FRIDAY, FINALLY!

 

1 26 oz bag Ore-Ida Extra Crispy Fast Food Fries
1/4 t salt
1/4 t pepper
1/ 2 cup grated Parmesan cheese
2 Tbs chopped fresh rosemary
Zest of 1 lemon

Preheat oven to 450°.
In small bowl, combine parmesan, rosemary, and lemon zest.
Bake fries according to package directions.
*To render crispy hors d’oeuvres fries, I find that they are undercooked at package directions. I always cook them longer, checking at 2 minutes intervals until desired crispness arrives.
Remove 2 minutes before fries are finished cooking.
Sprinkle with Parmesan mixture, salt, and pepper
Return to oven and cook additional 2 minutes.

Granita di Caffè

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Desserts Granita di Cafe IIt’s hot out there folks. Here’s a little something to bring on the chill. If this may cause you to dance on the walls, feel free to use decaf! Perhaps they serve a frozen treat at Fenway; just saying ’cause that’s where I’ll be Sunday afternoon. My first ever Red Sox game. Can I hear a WHOOP!!

Here’s what you’ll need:
4 cups freshly brewed coffee
1/2 cup dark brown sugar
1/4 cup Frangelico (optional)
8 oz container of fat free Cool Whip
Dash of vanilla extract
Chocolate shavings, if desired for topping

Desserts Granita di Cafe IIBrew 4 cups of coffee.
Add sugar to coffee while hot.
Stir to dissolve, and let cool to room temperature.
Pour cooled coffee into a freezer proof glass pan and place in freezer.
When edges begin to freeze, after about 30 minutes, stir with a fork and replace in freezer.
Stir again about every half hour until large crystals begin to form.
Then stir more frequently, about every 15 minutes.
The total freezing time is from 2 to 6 hours.

Finished granita should resemble shaved ice, with no liquid visible on the bottom.
*Finished granita to this point can be frozen overnight if desired.
If so, take out of freezer 2 hours prior to serving.

Place Cool Whip in a small bowl.
Gently stir in dash of vanilla.

In parfait glass or coffee mug, layer granita then cool whip and serve immediately.

Serves 8.

Flower Arranging in Hotel Rooms, part one

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From Phone 929Warning…I’ve done this a time or two…and a LOT this particular past spring and summer, all for joyous family celebrations. Jump along and take a gander. This was Brenton’s 30th birthday in DC. You may be wondering why I put myself through this exercise; the truth is that when traveling to these bashes I like the way my arrangements turn out a bit better than those of an unfamiliar florist. Now don’t give me that you crazy person look! Pic on the left is of one of my work buckets in the loo of our room at the fab Hotel Monaco. Request from the birthday gal…peonies and hydrangeas, also my favorites!

Another work bucket and 2 completed arrangements on the bench in background.

Another work bucket and 2 completed arrangements on the bench in background.

IMG_4815And here are a couple of the completed arrangements placed in the lovely courtyard of the divine Co Co. Sala, venue for the celebration.

The bar!IMG_4822IMG_4835

IMG_4828IMG_4901IMG_4903

Chipotle Shrimp and Grits

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©PEGhardee

©PEGhardee

I began prepping this outrageous dish by christening my new Vermont Farm Table cutting board…compliments of my dear niece and her new husband! Yep, they were married in fine Vermont style this past weekend. Two great families merging with lots of special friends there to share in the excitement and festivities. So very happy for sweet Suz and her Chad! Oh, did I mention Chad owns 2, yes two, restaurants in Waterbury and Stowe. Um hum. That’s what I’m talking ’bout! Cooking is in our blood, making that cutting board oh so special. So, cheers and chow down on some goodness here.

This is what you’ll need:

2 Tbs butter
1 onion, chopped fine
1/2 t salt
1/2 t cracked black pepper
2 garlic cloves, minced
2 Tbs minced canned chipotle chile peppers in adobo sauce
3 1/2 cups water
1/2 cup heavy cream
1 cup old fashioned grits
6 oz gouda cheese, grated
3 eggs, lightly beaten
1 pound large shrimp, cleaned
Cilantro for garnish

Grits steaming in the skillet.

Grits steaming in the skillet.

Shrimp and Grits Baking Sheet

Adjust oven rack to middle position.
Preheat oven to 450°.
Melt butter in deep skillet.
Add onion, salt, and pepper.
Cook until softened, about 5 minutes.
Stir in garlic and chipotle chiles.
Cook 30 seconds, until fragrant.
Stir in water and cream.
Bring to a boil over medium heat.
Slowly whisk in grits.
Reduce heat to low.
Cook, whisking frequently, until grits are thick and creamy, about 10 minutes.
Remove skillet from heat.
Whisk in cheese, and eggs.
Divide grits mixture evenly between 4 individual casseroles.
Place 6 to 7 raw shrimp on top of grits.
Bake until shrimp are cooked through, about 15 minutes.
Remove from oven and place casseroles on dinner plates.
Garnish with cilantro.Shrimp and Grits New

Baked Pears with Blue Cheese

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©PEGhardee

©PEGhardee

Call it dessert, call it first course, call it whatever, just make it! I never really liked pears growing up. Mother tried her darn best to push them on me and I refused, often tossing them out of the breakfast room window. Well, that was actually Will who did that for both of us. His chair was conveniently in front of the screenless window. Often exasperated, Mom and Dad would retire from the table to enjoy a cocktail and we were left to “clean our plates!” That’s when Will tossed LOTS of food out of that window. Just ask him! He’ll laugh and proudly admit it! Well…I have matured in to this; I know mature is a questionable word for me! But this is DELICIOUSNESS!

2 ripe but firm pears
3 Tbs fresh lemon juice
1/2 cup crumbled blue cheese
1/2 cup dried cranberries
1/4 cup chopped walnuts, toasted
1 cup apple cider
1/2 cup Port wine
1/2 cup light brown sugar
2 generous handfuls baby arugula

For dressing:
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup basting liquid

Preheat oven to 400°.
Peel pears and slice lengthwise into halves.
Remove core and seeds, leaving small well in center of each half.
Toss pears with lemon juice to prevent browning.
Arrange center side up in baking dish.
Combine blue cheese, cranberries, and walnuts in small bowl.
Toss to combine.
Divide mixture among pear halves, mounding in center.
In same bowl, combine cider, port, and sugar.
Pour mixture over and around pears.
Bake pears 30 minutes, basting occasionally with juices.
Remove from oven and set aside a few minutes.

Combine dressing ingredients.
Toss in arugula.

Spread arugula among 4 plates.
Top with pear.
Serve with a smile!

Thank you, Ina Garten!

BLAT (Bacon Lettuce Avocado Tomato) Lobster Roll

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Fresh from Breakwater Fish and Lobster Market

Fresh from Breakwater Fish and Lobster Market in Brewster!

I gave myself an A+ this special evening! A few weeks back the Hardee/Yelle family found themselves in a villa at the lovely Ocean Edge Resort, located in the darling Cape Cod village of Brewster (more on that sweet place later!). Friday night we cooked in, a virtual feast actually, including this local lobster. Since the Yelles moved to Boston I’ve become hooked on addicted to lobster rolls, enjoying at least one each and every visit. So I decided to make my own this time around, with Marc’s most capable assistance. We all decided that it deserves at least four Michelin Stars! Stay Calm and Dig In.

I KNOW! It looks too good to be real. I promise it is tho. ©PEGhardee

I KNOW! It looks too good to be real. I promise it is tho. ©PEGhardee

Meat from 2 boiled lobsters, chopped in large pieces
5 slices cooked bacon, chopped
4 leaves Boston Bibb lettuce
1 avocado, cut in chunks
2 tomatoes, cut in chunks
1/2 cup mayonnaise
4 stalks celery, finely chopped
1 Tbs celery leaves, chopped
2 Tbs chopped fresh basil
1 Tbs chopped fresh chives
2 Tbs fresh lemon juice
2 Tbs butter
4 long split rolls

Combine mayo, celery, celery leaves, basil, chives, and lemon juice in large bowl.
Add in lobster, bacon, avocado, and tomatoes.
Toss gently.
Melt butter in sauce pan over medium heat.
Split rolls and toast inside part in butter about 2 minutes.
Place lettuce leaf inside roll.
Top with lobster mixture.

Of course you may delete the roll if you are watching your carb intake. Simply serve the lobster mixture on a bed of lettuce, as I did here! PS…sorry the pics aren’t terrific. They were taken with td’s phone!

A bit of extra avocado AND a claw on the side!

A bit of extra avocado AND a claw on the side!