Once Upon a Tine
Thursday, February 21, 2008
Spanakopita
Ingredients:
2 lbs. fresh spinach
3 lg. eggs
1 tsp. saltPepper to taste
1/2 tbsp. nutmeg (may omit)
1/2 lb. Feta cheese
6 oz. cottage cheese or Ricotta
1/2 lb. butter, melted
1 pkg. phyllo dough
1 onion, finely chopped
Directions:
Wash spinach; discard stems. Dry thoroughly as possible on absorbent paper; cut in pieces. Saute onion in butter until soft. Cool. Add spinach, scallions, eggs, cheeses, salt, pepper, and nutmeg. Mix well. Place 6 or 7 layers of phyllo pastry sheets in an 11 x 14 x 2 inch pan. Brush each sheet well with melted butter. Add spinach mixture, then place 7 or 8 layers of phyllo pastry sheets on filling, again buttering each sheet with melted butter. Cut (squares like) through the top layer. Bake in 350 degree oven for 1 hour until brown and crisp. Cut after 5 minutes. Can freeze uncooked Spanakopita. Can also be used as an appetizer.
Butternut Squash Soup
We always have the most amazing squash soup when we go to Tutti Santi's that I made this attempt to duplicate it.
Ingredients: 4 bacon slices, cut into 1/2-inch pieces
1 yellow onion, diced
2 celery stalks, diced
1 bay leaf
1 tsp. chopped fresh sage
4 tsp. kosher salt
1 tsp. freshly ground peppe
2 russet potatoes, peeled and cut into 1/2-inch cubes
1/4 cup white wine
3 cups chicken broth
1 jar (32 oz.) butternut squash puree **
1/2 cup heavy cream
Directions:
In a large Dutch oven over medium heat, cook the bacon, stirring frequently, until crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel. Set aside. Pour off all but 1 Tbs. of the fat from the pan and return the pan to medium heat. Add the onion, celery, bay leaf, chopped sage, the 4 tsp. salt and the 1 tsp. pepper and cook, stirring occasionally, just until the vegetables are soft, 5 to 6 minutes. Stir in the potatoes, cover and cook, stirring occasionally, for 3 minutes. Add the wine and simmer, stirring to scrape up the browned bits, for 1 to 2 minutes. Add the broth and bring just to a boil. Reduce the heat to low and gently simmer until the potatoes are tender, about 12 minutes. Add the butternut squash puree and bacon and simmer for 5 minutes. Stir in the cream and adjust the seasonings with salt and pepper. Remove the bay leaf and discard. Ladle the chowder into warmed bowls and garnish with sage leaves. Serve immediately. Serves 6 to 8. Make-Ahead Tips: Make the soup (withholding the cream) up to 1 day in advance. Cool to room temperature, then cover and refrigerate until just before serving time. When reheating the soup, stir in the cream.
Butternut Squash Puree'
Cut the Squash in half lengthwise. Scoop out the seeds with a spoon and dry them for planting. Place each half of the squash cut side down on a cookie sheet with a little water on the bottom. Bake for 20 minutes at 350 degrees. Remove and let cool. The squash will be soft. Scrape the pulp out with a spoon and put it in a blender or food processor. Add a little buttermilk, salt & pepper and blend until it is a smooth puree".Monday, February 18, 2008
Breakfast at Tiffany's
The work week is shaping up to be a busy one. I have a record 1,400 connectors in inventory to complete in the next day or two. I find myself eating breakfast in the truck a lot lately, always on the commute that time of day. This morning I dunked a cinnamon roll in milk, had one bite and vowed to eat later. Mel called during my drive to coordinate schedules for the day. We ran an errand that eventually led us to downtown Glendale, the antique shopping capitol of Arizona. The place is far removed from the city around it. With quaint shops, streetlights and tourists crawling around it was endearing. We found our hungry selves at a nondescript Mexican restaurant named Bitzee Mama's for breakfast. They do a stellar breakfast for under $5. Much to my dismay, Mel ordered chicken fried steak with country gravy. I supersceeded his selection by asking for a bowl of fruit. A little ruffage after all of that lard would be in order. The food was exceptional. They rivaled grandma's cooking right down to the pre-buttered white toast of death that I enjoyed every bite of.
Spell checker is still not working. I'm sure I will hear about it.
I found an over-the-top French toast recipe that I'm going to try out on Mel, as the man loves his breakfast. By using croissants instead of regular bread, and cream instead of milk, it is enough to harden anyone's arteries. But since we participated in chicken fried steak this morning, this almost seems healthy in comparison.
INGREDIENTS:
5 eggs
5 eggs
2/3 cup milk
1/3 cup Triple Sec - yes, not kidding
Finely grated zest of 1 orange
2 teaspoons of cinnamon
Stale croissants
Maple syrup
Fresh berrie
Butter
DIRECTIONS:
1 Beat eggs and milk together. Add the Triple Sec, orange zest, and cinnamon. Whisk until well blended. Pour into a shallow bowl.
1 Beat eggs and milk together. Add the Triple Sec, orange zest, and cinnamon. Whisk until well blended. Pour into a shallow bowl.
2 Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture. Melt some butter (or use vegetable oil) over a skillet on medium high heat. Add as many slices of bread onto the skillet as will fit at a time. Fry until brown on both sides, flipping the bread when necessary.
3 Serve hot with butter, maple syrup, and fresh berries.
Wait for your applause.
Labels: Breakfast
Sunday, February 17, 2008
Fair Trade
My life began to reinvent itself some 11 months ago without warning. I don't know which would have been worse. To be forewarned and anticipate the fear of it? Or to have it hit you square between the eyes giving you a few more days of ignorant bliss? I got the bliss. Change is always good in the heart of the optomistic thinker. I am embracing this blank slate in front of me by doing things I have never done or imagined, a sort of living with "wild abandon" if you will.
This includes things like grocery shopping at "Whole Foods" instead of Fry's. Having a 4 star dinner at 9 PM on a Thursday night at a local hot spot, even if I did have to work the next day. Going for a hike on Thunderbird mountain with my camera at sunset because I felt like it. Writing all night almost every night and thriving for the difference it has made in me. I stand in awe of my journey as it has never led me astray. Halfway through, I am shaking hands with myself... as if we just met.
This includes things like grocery shopping at "Whole Foods" instead of Fry's. Having a 4 star dinner at 9 PM on a Thursday night at a local hot spot, even if I did have to work the next day. Going for a hike on Thunderbird mountain with my camera at sunset because I felt like it. Writing all night almost every night and thriving for the difference it has made in me. I stand in awe of my journey as it has never led me astray. Halfway through, I am shaking hands with myself... as if we just met.
Fajitas again tonight
Labels: Light Dinner, Main Course, Whole Foods
