I’m relieved that it is finally Friday, and I can comfortably spend some quality time in my kitchen with these two furry friends! The black and white one is Naomi, and oddly enough she loves everything that accidentally flies off the chopping board, including onions! She never leaves my feet when I am in the kitchen. The one on the left is Eva…she isn’t quite as interested.
Pictured below is Buckley Louise…she lives in DC; but when she visits, she hangs right with me in the kitchen!!
October of 2011 offered a wonderful opportunity with my younger daughter to be in London for the annual Frieze Art Fair, and then on to the 54th Venice Biennale. Perhaps I haven’t mentioned that in addition to cooking, another great passion of mine is art! I owned an art gallery for fifteen years, and just retired (selling out to my business partner) December a year ago. (Check out their web site City Art Gallery!) But between the two art fairs, we had to rest a couple of days at the lovely Villa d’Este on Lake Como. Exhausted upon arrival we Skyped with my older daughter and her then four month old son and ordered room service, after they upgraded us to a lovely deluxe room with a breathtaking view of the lake! (Who cares if it was foggy!) Below is a pic of our lovely table with the refreshing Italian Prosecco and divine cheeses. Yes, feel free to be envious. It was a magical trip!!
Breast meat of 1 roasted chicken, coarsely chopped
2 48 oz cartons fat free, low sodium chicken broth
8 tall stalks celery, coarsely chopped
1 cup uncooked rice or orzo
1/4 t celery salt
2 t dill
1/2 Tbs ground pepper
May add 3 sliced carrots. If so, cook with celery and rice in beginning.
Pour both cartons of chicken broth into a large stock pot.
Bring to a boil.
When broth boils turn to medium low.
Add the chopped celery and rice.
Turn to low and simmer for 25 minutes, until rice is tender.
Add the chopped chicken.
Adjust with more chicken broth if needed.
Turn heat off and allow to stand 5 minutes until chicken is heated through.
Serves 8.
Of course this is simple and everyone makes chicken soup in the winter, but I felt like sharing anyway. On cold and rainy Sundays, like yesterday, I often make a triple recipe and freeze it in small containers. That way I am always prepared when I hear someone is a tad under the weather. I suppose my extra impetus yesterday was wishing that I could teleport it to my daughter, son in law, and grandson in Boston where they were dealing with the 22″ snowfall!!
Today I hosted my 86 year old Mother’s “Ladies Birthday Club” for lunch. They meet 8 times a year to celebrate birthdays, each other, and their joyful lives. We began with Champagne and Chambord cocktails. This was followed by Corn Chowder served in demitasses. The main event was Shrimp and Grits, Jackie’s Strawberry and Romaine Salad, and Ham Biscuits. We topped it off with Roasted Brown Sugar Pineapple for dessert. Twas a yummy and delightful day!
This is Mother and me at a fancier soiree! Fun times!
1 pineapple, peeled and cored
1 1/2 cups brown sugar
2 cinnamon sticks
Vanilla ice cream, or Cool Whip
Preheat oven to 350°.
Cut pineapple into 1/4” thick slices.
Place in a baking pan.
Cover with brown sugar and cinnamon sticks and wrap with foil.
Bake for 30 minutes or until soft.
To serve:
Place pineapple down on plate.
Drizzle left over pineapple juice around plate.
Top with a scoop of vanilla ice cream or Cool Whip.
1 bag Mary B’s tea biscuits (in freezer section of grocery)
24 thin slices of country ham
*There is good country ham in the deli section of nice groceries that you can get sliced extra thin.
Dijon mustard
Butter
Preheat oven to 350°.
Cook the biscuits according to package directions.
Allow to cool slightly.
Split the biscuits in half.
Coat the bottom side with mustard.
Tear the fat off the ham slices and fold the ham so that it fits the biscuit.
Place ham on top of mustard and top with other half of biscuit.
Spread a bit of butter on top of biscuit.
Place in a baking pan and cover with foil.
Heat until warmed through, approximately 10 minutes.
If you are not going to serve immediately place a damp paper towel on top of the biscuits and cover with foil. This will keep them moist.
For dressing:
1/2 cup sugar
1 T poppy seeds
2 T sesame seeds
1/4 cup Cider Vinegar
1/4 cup Red Wine Vinegar
1/2 cup Olive Oil
Combine all in glass dressing bottle and shake well.
For salad:
1 head of Romaine, chopped
Equal amount of mixed baby greens
12 strawberries, rinsed, dried and sliced in quarters
1/2 cup pistachios, chopped walnuts, or other nut.
Toss lettuces and strawberries together.
Pour dressing on and toss well.
Sprinkle nuts on top.
Serves 6.
4 cups non fat chicken broth
1 1/2 cups regular grits
1 cup sharp cheddar cheese, grated
1 cup pepper jack, grated
2 Tbs butter
6 green onions, chopped
1 bell pepper, chopped
1 clove garlic, minced (1/2 t if using minced from jar)
2 1/2 lbs shrimp, cleaned and roasted
1 can Rotel tomatoes, drained (can use “hot” if want more kick)
1/8 t salt
1/4 t pepper
Bring broth to a boil, stir in grits.
Reduce heat to low and cook 15 minutes, until thickened, stirring occasionally.
Remove from heat, and keep warm.
Stir cheddar and pepper jack cheeses in to the grits.
Heat butter in large skillet on medium high.
Add pepper, garlic, and onions and sauté 3 to 4 minutes, stirring.
Pour this into the pot of grits.
Add the shrimp.
Mix everything together to combine well.
You may transfer to a casserole dish for buffet or serve in individual casseroles.
*May garnish with crumbled bacon if desired.
*To make a mild version, leave out Rotel.
4 Tbs butter
1 small onion, chopped
2 t minced garlic
2 cups Half and Half
2 cups shredded Monterey Jack cheese
2 regular size cans cream style corn
1/2 t Tabasco sauce
1 t ground cumin
3 T chopped fresh cilantro
Melt butter in soup pot.
Add onion and garlic and sauté 10 minutes.
Add all other ingredients except cilantro.
Cook on low heat, stirring often, 15 minutes.
Stir in 2 Tbs cilantro and garnish with additional cilantro after serving.
*May add 4.5 oz can chopped green chilies, undrained if you desire a “kick”.
May add few kernels of corn, chopped avocado, and chopped cilantro for garnish.
Serves 16 as an appetizer in demitasse.
Place flutes in freezer for 15 minutes.
Rub mouth of flute with lemon juice.
Coat with sugar.
Pour 1 oz Chambord in each flute.
Top with champagne.
Drop in a fresh raspberry.
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