Sunday Supper Sept 26

I was telling Lynn that I bought Buttermilk this week and that I had been making every recipe that called for Buttermilk so that I could make good use of this seldom purchased ingredient...Bring on the...Dumplings (chicken and dumplings), Salad Dressing, Shortcake...etc...it wasn't until Lynn was reading (and following) a recipe.."ahh..Ria, this says Fat Free Milk, are you sure this is Buttermilk?" confused....I reply..."Buttermilk is fat free?"  after closer inspection "What....that isn't Buttermilk!"   Oh well...the dumplings, shortcake, and dressing didn't know the difference.  Foiled by Fat Free Milk, must be a conspiracy.  This calls for extra whipped cream....

Sunday Supper with Lynn:

• Salad with Parmesan Dressing
• Corn on the Cobb
• Roasted Brussel Sprouts
• Crispy Hashbrowns
• Juicy Lucy's (Burgers Grilled with Cheddar Cheese stuffed and melted in the middle) with all the fixins
• Strawberry Peach Shortcake with Fresh Whipped Cream

Liquid Gold

Today is a perfect fall day.  The leaves are changing, the sun is shining and there is a brisk coolness in the air.  Sounds like the perfect day to make liquid gold.

Liquid Gold


Liquid Gold

Ingredients:

• 1 whole Chicken
• 3 carrots
• 3 stalks celery
• 1 parsnip
• 1 onion
• 3 garlic cloves
• 1 shallot
• 1/2 Teaspoon Rosemary
• Chives
• 1 Teaspoon Thyme
• 1/2 bunch Parsley
• 1 Tablespoon Salt
• 1/2 Teaspoon Turmeric
• 5 Peppercorns
• Parmesan Cheese Rinds (optional)
• Water

Directions

• Throw all in pressure cooker top with water and cook for 50-60 minutes on high pressure, strain, chill and freeze for future use in soups and risotto. 
• If I have miscellaneous vegetables (tomatoes, mushrooms, green peppers, etc...) on hand, I always add them to the stock for added flavor. 
• I am also a big fan of saving Parmesan Cheese rinds because I like to throw them into the soup for added flavor and richness.  The Parmesan Rinds melt right into the soup. 
• Once the Liquid Gold is chilled, skim off fat.

Liquid Gold is coveted, treasured and honored...you never know the day when you will need a little soup and grill cheese....brings me back to when Lady Di used to make me soup and grill cheese when I needed a little pick me up and warm hug.

Pear Cranberry Crumble Sunday Supper Sept 19

Today was a great day.  Erick and I enjoyed time together outside with friends.  Later in the day, I made the short trek to MU to pick up Lynn for Sunday Supper.  Lynn has been studying hard for her first set of exams.  I am proud of her, she is doing well and has good head on her shoulders.  Her parents raised her well and they have every reason to be immensely proud of her. 

Today's Pear Cranberry Crumble is adapted from Gordon Hamersley's Bistro At Home Cooking

Sunday Supper

• Arugula Salad with Raspberry Vinaigrette, Strawberries and toasted almonds
• Grilled Texas Toast with butter and garlic salt
• Grilled Ribeye Steaks seasoned with EVVO, Garlic Salt and Pepper
• Uncle Ben's Wild Rice Blend
• Roasted Carrots (lightly marinated in a Balsamic, EVVO, S&P)
• Pear Cranberry Crumble with Cinnamon Stick and fresh whipped cream

Pear Cranberry Crumble

Pear Cranberry Crumble

Ingredients for Crumble Topping

• 1 Cup Flour
• 3/4 Cup of Old Fashioned Oats (not quick cook)
• 1/2 Cup, plus 2 Tablespoons packed Brown Sugar
• Pinch of Salt
• 13 Tablespoons Cold Butter

Directions for Crumble Topping:

For the Crumble Topping: mix 1 cup flour, 3/4 cup of old fashioned oatmeal (not quick cook), 1/2 c plus 2 T packed brown sugar, pinch salt. Add 13T. cold butter cut into small pieces. Use forks or a pastry cutter to mix. Don't over mix. You want it to look crumbly with small bits of butter wrapped in the oatmeal brown sugar combo. Cover and refrigerate 2 hours preferably...we didn't have time for that though so I just threw it in the freezer.


Ingredients for Pear fruit filling:

• 5 Cups peeled and sliced pears
• 3/4 Cup dried Cranberries
• 2 Tablespoons Lemon Juice
• 1/2 Teaspoon Vanilla
• 1/2 Teaspoon Cinnamon
• 1/4 Teaspoon fresh grated nutmeg
• 1/2 Cup Sugar
• Pinch of salt
• 2 Tablespoons Flour

Directions for Pear Fruit filling:

• For the filling combine 5 cups peeled sliced or chopped pears, 3/4 c dried cranberries, 2 T lemon juice, 1/2t. vanilla, 1/2 t. cinnamon, 1/4t fresh grated nutmeg, 1/2 cup sugar, pinch of salt, 2T flour. Toss lightly.

Pear Cranberry Crumble Directions:

• Fill mugs with fruit filling, top with crumbly topping and stick a cinnamon stick in it. Bake at 350 for 40-50 minutes...bubbly crumbly goodness.
• Top with fresh whip cream.

Today's not so Trivial...Pursuit

Together as a team we are always better.  To have a partner and allow/support/encourage them to be heard, encouraged, and complimented can result in amazing things...like the lead Erick and I achieved while playing Trival Pursuit teams today.  My competetiveness loved this reminder....Are multiple high fives obnoxious during board games?

Welcome to Charlotte! Sept 14th

Welcome to Charlotte, Westin was overbooked, then they sent to a "boutique" hotel. I am staying in their carriage house suite.....complete with onsite caretaker upstairs....I guess just in case I need to call Ghost Busters. Where is Bill Murray when you need him. Seriously.

Sunday Supper Sept 12

This week's highlight was time with Erick and Sunday Supper with Lynn.  For Sunday Supper, Lynn shared some old photos from the Nanny days.  The pictures and time spent with Lynn bring back a lot of great and endearing memories.

Sunday Supper

• Arugula Salad with Balsamic Dijon Vinaigrette, Apples and toasted almonds
• Grilled Salmon marinated in Balsamic, Lemon, Olive Oil, Worcestershire, Garlic, S&P
• Grilled Asparagus (marinated briefly in a little balsamic and olive oil)
• Mashed Potatoes
• Greek Olive Bread
• Fresh Peach & Raspberry Tart with sweetened cream cheese filling

Corn Pea, Aspargus, Grape Tomato Risotto

Risotto is one of my all time favorite foods.  My Mom and Dad gave me a rich in character copper risotto pan, when I simmer and stir my risotto, I think of my love for my parents and my appreciation for this cool  pan.  Of course all the traditional additional ingredients included Arborio, Chicken Stock (Liquid Gold), Onions, Garlic, Shallots, White Wine, Butter, Olive Oil, and Parmesan.  I love to make the homemade chicken stock in my pressure cooker, great tip from my friend Cathi. To finish the dish, I discovered a unforgettable combo for Risotto --  Sweet Corn, Peas, Asparagus and, Cherry Tomatoes!  A perfect combo, simple, delicious extra love added with every circle and stir of the rich creamy comfort food.

Ria and Lynn



Lynn at the Dakota County Fair

I was Lynn's Nanny, 18 years ago.  She is now a freshman at MU.  Picking her up from MU, for our first Sunday Supper, I looked into her eye's I saw the same wonderful, beautiful, bubbly girl.  It is so hard to believe it has been 18 years since the first time I saw those sweet sparklers.  Two gals can't (and didn't) go wrong with a trip to the Mall, Grocery Store, Grant Park to walk Bump and back home to cook a fabulous dinner together.  Lynn was meticulous in her Sous Chef role...especially compared to some of my hack jobs...after I saw how she peeled a peach I asked her..."are you sure you don't want to be a surgeon, I think you have a hidden talent here?"  She politely said no thanks to the surgeon suggestion.  Having her presence back in my life is a gift of fun, joy, pride and, amazement. 

Lynn and Ria Sunday Supper #1 Sept 5, 2010

• Roasted Garlic Bread with Butter
• Arugula Salad with Balsamic, Dijon vinaigrette with apples, bacon, dolce Gorgonzola and candied walnuts (brown sugar white sugar and egg whites).
• Rosemary Pan Roasted Crispy Skin Chicken Breasts
• Roasted Farmers Market Carrots with olive oil and salt
• Saffron Risotto with cherry tomatoes, parm, fresh basil, fresh chives.
• Peach and Plum Gallette with candied ginger wrapped in puff pastry, brushed with eggs and dusted with sugar. Served with vanilla bean creme anglaise and fresh whipped cream.

Balsamic Dijon Vinaigrette:
1/4 c. balsamic vinegar, 2t. Dijon mustard, fresh cracked pepper and pinch of salt, 1 finely chopped shallot, 1/2 cup extra virgin olive oil when you add EVVO add it in a slow study stream as you add it to the vinegar base that will give it that creamy consistency and will emulsify the vinaigrette. If it doesn't emulsify you can always throw it in a Tupperware and shake it vigorously...that usually works too.

Creme Anglaise -- oh how I love you... liquid Ice Cream...tastes so delicious with this Peach Pear Galette.

Creme Anglaise --

In a sauce pan add 1 cup heavy cream, 1 cup whole milk, seeds from 1 vanilla bean or 1 t. vanilla extract...or both....:) Scald mixture and bring to brief boil.

In a medium bowl, whisk 1/2 cup sugar and 6 large egg yokes. Slowly whisk 1/4 cup of cream milk mixture into eggs to temper (so you don't get scrambled eggs). Let cool slightly, Add remaining cream milk mixture. Mix

Put mixture in clean saucepan and gently cook (med heat) and stir until sauce thickens and coats back of spoon. Run your finger across the spoon, if you leave a trail, you are good. If it marries back together keep cooking. Be careful not to cook too hot...or you will get scrambled eggs. Even if you do get a little scrambled...I always strain it through a fine mesh strainer to remove any lumps or remnants of impatience via scrambled clusters.

Sunday Suppers and Everything In Between

Sunday Suppers and Everything in Between...just a day in the life really...loving the highs and learning from the lows.  I always want to remember all the sweet and savory that friends, foods and families share.