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!

Cream of Cauliflower Soup

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Yummy!! Just to show my love, I am sharing this with you good people. Remember…I LOVE soup! So, here’s another one. Terrific all seasons of the year…as appetizer, lunch, first course, casual supper, anything! I also really enjoy serving soup in shot glasses, remember?! This is P.E.R.F.E.C.T for passing at a standing cocktail soiree!  Dig it!

Here's Grandmother Naomi's Rose Medallion again. I'm currently lobbying Mother for the remainder of the set!

Here’s Grandmother Naomi’s Rose Medallion again. I’m currently lobbying Mother for the remainder of the set!

1 large head of cauliflower
2 Tbs butter
1 Tbs olive oil
1 large baking potato, peeled, and roughly chopped
1 onion, peeled, and chopped
5 cups chicken broth
1 3/4 cups whole milk
1/2 cup heavy cream
1/8 t sea salt
1/4 t fresh ground black pepper
Truffle oil for drizzling
Homemade croutons

For croutons:
2 slices day old brown bread, cubed (I like Arnold’s Healthnut)
2 Tbs olive oil
Heat oil in skillet.
Add bread and fry, constantly flipping cubes, until browned, about 1 minute.
Drain on paper towels.

For soup:
Remove stalk from cauliflower, and cut into florets.
Heat butter and oil in large soup pot.
Stir in florets, potato, and onion.
Cover and allow all to sweat on low 10 minutes, stirring occasionally.
Add broth and bring to a boil.
Add milk, cream, salt, and pepper.
Simmer uncovered 10 to 12 minutes, until vegetables are soft.
Puree in blender in 2 batches.

To serve:
Ladle soup into shallow bowl.
Sprinkle with fresh ground black pepper.
Sprinkle a few croutons on top.
Drizzle with truffle oil.

Makes 12 one cup servings.
Fabulous in shot glasses for a cocktail party.

From Gordon Ramsay’s Christmas with Gordon.

Mint Julep

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Adult beverage mint julepThrow a little Saturday into your Monday. It’s Derby week people. Get your polish out and put a shine to those silver cups.  Are your julep making skills honed? There are many ways to make a great Mint Julep. Many omit the club soda; but I like to sip this greatness twice Derby afternoon. So I like the soda for dilution! Your choice on how to grab your gusto. Study the contenders. Place your bets. Eat. Drink. Carry on!!

4 sprigs fresh mint
1 Tbs simple syrup
2 oz good bourbon
Club soda
Mint for garnish

Place mint in bottom of cup.
Add syrup.
Muddle well.
Fill cup with crushed ice.
Add bourbon.
Top off with club soda.
Stir well.
Garnish with mint.

Deviled Eggs

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Dining Room LilliesYes, of course we dyed eggs last Sunday for Easter. Then we ate eggs, deviled that is, for our Easter lunch celebration. I spy deviled eggs in the lower right corner of this pic from a recent gathering! Here’s what you do to make this happen at your next happy happening!

6 eggs, hard boiled
3 Tbs fat free sour cream
1 1/2 Tbs fat free mayonnaise
3/4 t Dijon mustard
1 Tbs sherry vinegar
Zest of 1 lemon
Juice of 1/2 lemon
1/8 t cayenne pepper
2 Tbs chopped fresh thyme
Mango chutney for garnish

Shell eggs, and then cut in half lengthwise.
Scoop out yolks and transfer to small bowl and mash with fork.
Mix in sour cream, mayonnaise, and mustard.
Stir in sherry vinegar, lemon zest, lemon juice, cayenne pepper, and thyme.
Spoon yolk mixture into whites.
Sprinkle eggs with chutney, chopped parsley, or thyme.
Make at least 4 hours ahead. Cover loosely and refrigerate.

Good for 2 to 3 days only.

*You can spice up the eggs with dill, roasted red peppers, or medley of fresh herbs such as tarragon, chives, dill, or chervil.
Top the egg with a hint of what you added to the filling.Appetizer Devilled Eggs II

Monday is Coming

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Fair Warning…This is a Serious Post, with None of my Usual Playfulness.

Don and I placed crosses in our church in celebration of Easter (see below). This particular Easter weekend coincides with Marathon Monday in Boston. Easter is the first Sunday after the first full moon after the vernal equinox. The Marathon is always run on the third Monday of April, Patriots Day. This Monday we celebrate the victory of Easter Monday and the victory of the people of Boston.Cross Boxwood and liliesBut first, reflection…The crosses honor the fallen victims, and the brave survivors (warning…this link is emotional) of last year’s Marathon bombings. We honor their families, rescuers, medical and rehabilitation staff, public safety officers, fire and rescue staff, and all of the people of the great city of Boston. Their bodies may have been broken, but never their spirit! They came back Boston Strong, and there will be lots of celebration Monday. My son in law Marc, is an Anesthesia Resident at Massachusetts General Hospital, and helped treat many of the patients/victims following the bombings. He is proudly running this year representing the Emergency Response Fund of MGH. His run will honor all of those I listed above. Additionally he honors his VMI classmate and friend Dic, the transit cop gravely injured in the Watertown shootout (his life was miraculously saved and he is continuing to recover), and his own brother, Eric, who as a member of the SWAT team assisted in the hunt to apprehend the younger Tsarnaev brother. God bless the 118th running of the Boston Marathon. I almost forgot to mention that I’ll be there cheering on Marc, his teammates, and everyone. We even have special MGH Marathon t-shirts. I’ll post pics and info on the experience next week.  ;o)

Boston Strong and MGH Proud!

Marc on a training run 10 weeks ago.

Marc on a training run 10 weeks ago.

Bill Rodgers, 4 time Boston Marathon winner, stopped by MGH Wednesday to encourage all of the runners!

Bill Rodgers, 4 time Boston Marathon winner, stopped by MGH Wednesday to encourage all of the runners!

Ricotta Eggs with Basil

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Wake up and smell the chai! AND the eggs and bacon. Hooking you up with one of my favorite brunch (and Sunday Supper) recipes this Easter week. Have to admit, I’m also anticipating with much glee my new egg delivery straight from gentleman farmer/my friend Ben at Leggett Farm Organics. Booyah! It’s eggstra special! (Couldn’t help myself.)Brunch Ricatta Eggs I

5 eggs
8 oz fat free ricotta cheese
1/2 cup shredded Romano cheese
2 Tbs sliced fresh basil, plus more for garnish
1/4 cup fat free Half and Half

In a bowl, whisk all ingredients together.

Fill egg poaching pan with 1” water.
Pour a bit less than 1/2 cup egg mixture into each cup.
Set over medium heat, cover and bring to boil.
Then reduce to medium low and simmer until eggs are set, about 12 minutes.Brunch Ricatta Eggs II

Flip eggs upside down onto plate.
Repeat to make 4 more poached eggs.

Transfer eggs to individual plates and serve immediately.Brunch Ricotta Eggs III

*This same mixture can be used to make scrambled eggs.
Spray skillet with cooking spray and heat over medium high heat.
Pour in egg mixture and stir constantly, 2 to 3 minutes, until cooked thoroughly.

Serves 6.Brunch Ricotta Eggs scrambled

 

Sweet Potato Soup

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Hey dudes and dudettes. Last Sunday brunch I was sipping champagne at Cinque Cento in Boston with sweet Gray and Liam; this Sunday found me in my own kitchen. Following church, and prior to that little golf thing in Augusta, I made this fantastic soup! It’s supposed to be rainy here in ENC Tuesday and 55ish degrees on Wednesday, so ponder this for a midweek “pick you up.” Why? Because we love soup!Soup Sweet Potato2 lbs sweet potatoes, halved lengthwise (appx 4 large potatoes)
1/4 cup water
1 Tbs olive oil
1 medium onion, onion
1/2 t ground cumin
1/2 t crushed red pepper
4 cups unsalted chicken stock
6 bacon slices, cooked and crumbled
1/4 cup fresh Parmesan cheese, shaved

Place potatoes, cut sides down, in a 7 by 11 microwave safe baking dish.
Add 1/4 cup water.
Cover with plastic wrap.
Microwave on high 15 minutes, or until tender.
Cool slightly.
Scoop potato out of skin into bowl.

Heat oil in large saucepan over medium high heat.
Add onion and sauté 1 minute.
Stir in cumin and red pepper.
Add stock.
Bring to a boil, and simmer 3 minutes.
.
Place half of sweet potato and half of stock mixture in blender.
Remove center piece of blender lid to allow steam to escape, but cover with towel to avoid a mess.
Puree until smooth, about 20 seconds.
Pour pureed soup into large bowl.
Repeat blending procedure with remainder of potatoes and stock mixture.
Divide soup among 6 soup bowls.
Sprinkle with bacon and Parmesan.

230 calories per serving as entree.
May also serve in demitasse.
Makes 16 demitasse servings at 75 calories per serving.

Cooking Light, November, 2013.

Grilled Corn, Avocado, and Tomato Salad

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There is a spring in my step, and a gracious amount of pollen in the air, on the car, and clinging selfishly to my nose! Determined to forget the fog in my eyes (and brain!) and the sneezes, and forge on to more pleasant daily realizations. Here’s one reality…Corn, avocado, tomatoes, and Beelicious honey go together like, well someone said, bread and butter. This salad is filled with deliciousness. Don’t mind if I do! Salad Grilled Corn Avocado TomatoFor Salad:
4 ears of fresh sweet corn
1 ripe avocado, diced
1 pint grape tomatoes, halved
2 Tbs fresh cilantro, chopped
Remove husks from corn and grill over medium heat for 10 minutes.
The corn should have some brown spots and be tender but not mushy.
Cut the corn off the cob then scrape the cob with the back of your knife to get the juices.
Place in bowl with avocado, tomatoes, and cilantro.

Honey Lime Dressing:
Juice of 1 lime
3 Tbs vegetable oil
1 Tbs honey
1 clove garlic, minced
1/8 t sea salt
1/4 t fresh cracked pepper
Dash of cayenne pepper
Mix dressing ingredients in a small bowl and whisk to combine.

Toss salad ingredients and dressing together gently to evenly coat.
Let salad sit for 10-15 minutes to let flavors mingle.

To plate:
Place any type of lettuce leaf on plate.
Spoon salad mixture onto lettuce.
Top with a dash of Hot Shot!

Makes 4 vegetarian entrée salads, or 8 small side salads.

Pomegranate Chocolates

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Pomegranate Chocolate CandyThe only thing as good as a pomegranate is the friend that knows that you adore them! Remember that I LOVE pomegranates…well, my friend Bonny remembered it too. So for my birthday back in February, she treated me to a huge bag of chocolate covered pomegranate jellied, chewy, yummy candies. Since then I’ve spotted them at Sam’s Club, and of all places…the Miami airport this past Saturday! Small bites, incredible flavor. Go get yourself some of this goodness. (And make that pomegranate chicken people!) Cheers!IMG_4379

Brandied Mushroom Soup

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Back in the day I used to order a portobello mushroom sandwich at Mickey Mantle’s in NYC, just lazing at the bar with The Don, Su-Su, and Will. Not a fancy spot, but one of Will’s favorites as he loved MM, the Yankees, and frequented their Fantasy Camp. Guess I have always loved properly prepared mushrooms. Throw a dart…I’ll eat any of them. For this soup, start with a large pile of mushrooms; you’ll get them out of the frying pan, into the blender, and into a bowl in no time at all! Try it; you’ll like it.Soup Brandied Mushroom Soup II

1 medium onion, finely chopped
3 Tbs butter
12 oz assorted fresh cremini, porcini mushrooms, shiitake mushrooms, stems removed; and chopped
1 1/2 t snipped fresh thyme
4 Tbs brandy
1 Tbs all-purpose flour
2 cups chicken broth
1/2 cup whipping cream
White truffle oil
1/8 t sea salt
1/4 t cracked black pepper

In large saucepan cook onions in butter over medium-high heat 5 minutes or until tender. Add mushrooms and thyme.
Cook and stir 8 minutes or until mushrooms are tender.
Remove saucepan from heat.
Add brandy.
Return saucepan to heat; cook 30 seconds, stirring constantly.
Stir in flour.
Cook and stir 1 minute.
Stir in broth and whipping cream.
Bring just to boil.
Reduce heat and simmer, uncovered, 10 minutes.
Cool mixture slightly.
Transfer mixture, half at a time to food processor.
Cover; blend until smooth.
Return soup to saucepan. Heat through.
Ladle soup into bowls. Drizzle with white truffle oil; top with salt and black pepper.

Serves 6 as main soup course.
Serves 16 in demitasse.

*Note: For chunkier soup, puree only half the mixture; return to pot and combine with remaining soup.

From the Files of Jeffrey Selden of MarciaSelden.com.

Soup Brandied Mushroom Soup