Apple Art ~ Apple Conserve

Posted on September 15, 2014 by Peg

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

Posted on September 12, 2014 by Peg

Well 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

Posted on September 5, 2014 by Peg

It’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

Brew 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.

Chipotle Shrimp and Grits

Posted on August 28, 2014 by Peg

©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.

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.

Baked Pears with Blue Cheese

Posted on August 25, 2014 by Peg

©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

Posted on August 16, 2014 by Peg

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

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!

Baked Eggs in Tomato Sauce

Posted on August 11, 2014 by Peg

Rise and Dine! Sorry ’bout the messy plate; silly me, I forgot to clean up the edges prior to photographing…and then I ate it before proofing the images! Ha…that may teach me a little something. Today’s post presents a masterful mix, perfect for brunch or supper. Yummilicious!2 Tbs extra-virgin olive oil
1 small sweet onion, diced
2 garlic cloves, minced
1 28 oz can whole peeled tomatoes with juices, lightly crushed
1/8 t kosher salt
1/8 t freshly ground pepper
4 eggs
Fresh parsley for garnish

Preheat oven to 400°F.

In large oven proof skillet heat olive oil over medium high.
Add onion and cook until softened, 3 to 4 minutes.
Add garlic and cook 1 minute.
Add tomatoes and simmer 5 to 7 minutes.
Season with salt and pepper.

Using the back of a spoon, create a pocket in the tomato sauce for each egg.
Crack 1 egg into each pocket.
Transfer pan to oven and bake until eggs are set, 6 to 8 minutes.
Season eggs again with salt and pepper and garnish with parsley leaves.
Serve immediately.
Serves 4.

Chicken Vegetable Soup

Posted on August 4, 2014 by Peg

Happy Monday!

Slam dunk! I know, I know. It isn’t basketball season; nor is it hot soup season. That being said, I have a couple of friends who needed a little extra sustenance last week…and there’s little more nourishing than chicken soup. So I whipped up this version incorporating the currently abundant fresh tomatoes. Truth be told, it now holds the championship title.

©PEGhardee

Breast meat of rotisserie chicken, chopped
4 cups low sodium chicken broth
5 stalks celery, 1/4 inch slice
8 carrots, 1/4 inch slice
1/4 t kosher salt
1/3 t fresh ground black pepper
3/4 cup rice
4 oz can tomato paste
14 oz can diced tomatoes, juice included**
1 1/2 cups frozen green peas
1/2 cup heavy cream
1/2 cup finely chopped parsley

Combine chicken broth, celery, carrots, salt, and pepper in soup pot.
Cover and bring to simmer over medium-high heat.
Reduce heat to low and simmer 15 minutes, until vegetables are tender.
In separate pot, combine 2 cups water, rice, tomato paste, and diced tomatoes.
Whisk together until tomato paste in incorporated into mixture.
Cover and bring to boil over medium high heat.
Reduce to low and cook until rice is tender, 15 minutes, stirring often.
In blender, puree rice mixture until smooth.
Whisk in to broth and vegetable pot.
Add chicken, frozen peas, cream, and parsley.
Simmer on low heat 10 minutes, stirring frequently.

Serves 6 to 8.
400 calories per serving.

**I used my sweet canned tomatoes rather than the grocery canned. This added extra color to the pot; so don’t worry if your version is less “pink”!

Champagne Float

Posted on July 30, 2014 by Peg

Try a little grown up version of the old ice cream float! I’m giving it a solid A+. Mmmmm! Thank you Anne Burrell for sharing the love. (Food Network Magazine, June 2014.)

12 strawberries, quartered
1 Tbs sugar
1 pint Breyers vanilla ice cream
Bottle Barefoot Bubbly Brut Cuvee, chilled

Toss berries and sugar in bowl.
Let sit 30 minutes
Divide berries among 4 flutes.
Place small scoop ice cream in each glass.
Top up with champagne.

Chilled Tomato Basil Soup

Posted on July 28, 2014 by Peg

Need something else to do with all of those tomatoes? Well this is the real deal. Give it a whirl for a refreshing lunch or serve as a cool appetizer before a summer supper. 80 cals for 3/4 cup serving and 30 for demitasse serving! Now you simply Can’t Touch This! Thanks MC; it’s Hammer time!

©PEGhardee

4 medium size ripe red tomatoes, cored and quartered
2 green onions, chopped
1 garlic clove, chopped
3/4 cup fat free buttermilk
6 fresh basil leaves, torn
2 Tbs olive oil
2 Tbs lemon juice
1 Tbs sugar
1/2 t kosher salt
1/2 t black pepper
2 Tbs plain reduced fat yogurt, for garnish
Fresh basil leaves, for garnish

In a blender, combine all ingredients except the yogurt and basil for garnish.
Puree until smooth.
Makes 6 3/4 cup servings, or 12 demitasse appetizers.
*Note: I use the garnish only when serving in a soup bowl. In a demitasse the garnish tends to glide straight to that upper lip!

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Category Archives: Recipes

Apple Art ~ Apple Conserve

Parmesan American Fries

Granita di Caffè

Chipotle Shrimp and Grits

Baked Pears with Blue Cheese

BLAT (Bacon Lettuce Avocado Tomato) Lobster Roll

Baked Eggs in Tomato Sauce

Chicken Vegetable Soup

Champagne Float

Chilled Tomato Basil Soup