Saturday, March 17, 2018

Ireland and France Collide #SoupSaturdaySwappers #Winophiles

Top o' the Mornin' and Happy St. Patrick's Day.  To honor this holiday I am sharing a recipe for Corned Beef Colcannon Soup that I served alongside a Rhone wine from France.  Hence the name of my post today.

Besides St. Patrick's Day we are also celebrating Soup Saturday Swappers and The French Winophiles events.  Hence the theme of my post today.

Let's start with Soup Saturday.  Soup Saturday is a fun group that I started where we share soup/stew recipes on the 3rd Saturday of each month based on a them chosen by one of our members.  This months theme was chosen by Sally of Bewitching Kitchen.  Sally invited us to Say Goodbye to Winter and share a soup that Soothes the Soul and Chases Away those Winter Blues.

I don't know about you but I am over this cold weather and waaaaaay ready for Spring.  Should you be interested in joining Soup Saturday Swappers just leave a comment below along with your blog name and I will be happy to invite you.

St. Patrick's Day is the first Spring Holiday in my mind so I thought making an Irish Soup was the perfect way to celebrate with Sally this month.

The third Saturday of the month is also when I join my friends from The French Winophiles in an exploration of French Wines.  This month we were invited to learn about Rhone wines by Liz of What's in that Bottle.  You can read her invitation post and take a look at the beautiful winery, Hermitage Chapoutier, who provided each blogger with three wonderful bottles of wine for this event.

Our wine groups are often able to provide samples of the wines from the appellations and/or wineries that we are showcasing.  All opinions on said samples are purely those of the individual blogger and nothing other than a "thank you" is expected of us.  I have received no monetary compensation for this post.

I am showcasing the Luberon "La Ciboise" Blanc today with my soup.  It is named after the owner, Michael Chapoutier's grandfather's home.  It is organically farmed.  It is grassy, citrusy and acidic.  I thought that it was better with food than without, however that didn't stop me from enjoying the remainder of the bottle after dinner.

While this is not a pairing I would have made had these three events not coincided, it was a fun experimentation.  The pairing was helped immensely by the northwoods mixture of mushrooms in the soup.  The earthiness of the mushrooms balanced very nicely with this white wine.  I was pleasantly surprised.

I also served the Les Meysonnieres with a Maple Glazed Corned Beef Dinner.  The Lex Meysonnieres is a dry, fruity wine featuring Syrah grapes.  I enjoyed it more on it's own than with this dinner.  I guess I think corned beef is better suited for beer than wine.

The recipe for this soup was based on one found in Cuisine at Home.  I modified it quite a bit and it turned out hearty, rich and delicious.  I urge you to garnish it with the horseradish sauce.  It added great flavor to this soup.  

You will find links to more Say Goodbye to Winter soups and thoughts about the Rhone wines and the pairings that were enjoyed in links following this recipe.  Happy St. Patrick's Day.

Corned Beef Colcannon Soup
adapted from Cuisine at Home

1 oz. dried North Wood Mushroom Blend
3 1/2 c. water
1/2 Vidalia onion, diced
2 carrots, scraped and diced
2 stalks celery, diced
4 cloves garlic, minced
4 T. butter
1 T. tomato paste
salt and pepper to taste
1/2 c. wine (I used the Luberon)
6 c. beef stock
2-3 c. cooked corned beef, diced
1/2 c. instant barley
4 med. Yukon gold potatoes, peeled and cut into bite size dice
1 bay leaf
1 t. dried thyme
1 bunch kale, stemmed and chopped
1 T. red wine vinegar
1/2 c. sour cream
1 T. horseradish

Bring the water to a boil.  Place the mushrooms in a bowl and pour the boiling water over them.  Let sit for at least an hour and up to 4 hrs.  Remove the mushrooms from the water and set aside.  Pour the water through a mesh strainer lined with cheesecloth and reserve the liquid.

Melt the butter in a large soup pot over med high heat.  Add the onions, carrots, celery, garlic and tomato paste.  Season with salt and pepper. Cook and stir until fragrant.  Deglaze the pan with wine, cooking until reduced and thickened.

Add the beef stock, reserved mushroom liquid, mushrooms, corned beef, barley, potatoes, bay leaf and thyme.  Bring to a boil, reduce heat to a simmer and cook for about 30 minutes, until potatoes are tender.  Add the kale and vinegar, cook until wilted.

In a small bowl combine the sour cream and horseradish.

Ladle soup into bowls and garnish with a dollop of the horseradish cream.  Print Recipe

Say Goodbye to Winter Soups

More Pairings with the Wines of Rhone Valley

Friday, March 16, 2018

Pasta with Crab #FishFridayFoodies

I want to start off this post by saying "you're welcome".  Does anyone else sing the Moana song in their head every time they say you're welcome or is it just me?

I'm saying you're welcome because you, my friends, are going to be so grateful for this easy, peasy delicious recipe to get you through these last couple weeks of Lent.

Today is Fish Friday Foodies and our host, Paula of The Saucy Southerner, invited us to "Get Crabby".

I had a ton of ideas for this theme.  I LOVE crab and I had found some beautiful lump crab meat at my market that was all cooked, removed from the shell and picked over.  That right there saves a lot of time. 

My first instinct was crab cakes.  I love them and I have never made them myself.  Then, as with all the best laid plans, life got busy.  I was running late one evening and had not prepared the meal I had on my menu plan.  Nights like that are inevitably pasta nights because it is so quick and easy.  I pulled out the pasta and looked to see what I had in the refrigerator.  There, staring me in the face, was that lovely lump crab.  Perfect.  I would use it for my impromptu pasta dish and then buy some more for the crab cakes.

Yep, life got very busy.  No more crab was bought.  No crab cakes were made.  Thank Goodness I snapped some photos of this pasta so I had something to share with you today.

I sautéed up some onions, garlic in a generous amount of olive oil adding some crushed red pepper and salt while the pasta boiled.  

The pasta went right from the cooking water into the saute pan and the crab got gently folded in. looks rather bland.  Back to the refrigerator.

Thankfully, I usually have some sort of leafy green in my refrigerator.  In this case there was a couple of handfuls of baby spinach left.  That got added right to the pasta with a little bit of the cooking water to help it wilt.

That's it!! Five ingredients.  Twenty minutes.  Dinner is served and enjoyed by all.  This would make a great pasta course during a dinner party and I know I will be making it again.   But first, I'm going to make those crab cakes I've been craving. I hope one of our group shares a great recipe that I can try.  You will find links to all the Crabby Creations below.

This recipe served two adults with leftovers available for lunch the following day.

Pasta with Crab

3 T. olive oil
1/2 small sweet onion, diced
3-4 cloves garlic, peeled and thinly sliced
salt and crushed red pepper to taste
1/2 lb pasta, cooked per package directions
8 oz. prepared lump crab meat, found in the refrigerated section of the seafood counter
2 or 3 handfuls of baby spinach leaves
1/4 c. pasta cooking water

Saute the onion and garlic in a large skillet over med high heat.  Season with salt and crushed red pepper.  Add the pasta to the vegetables and combine over low heat.  Fold in the crab and spinach leaves, adding pasta cooking water as needed, until heated through and the spinach is wilted.  Print Recipe

More Crabby Creations

Thursday, March 15, 2018

Lemon Cherry Babka #BundtBakers

When I saw this recipe for a Polish Lemon Babka, posted by my friend Carlee of Cooking with Carlee, I knew that I had found my cake for Bundt Bakers this month.


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

This month's party is being hosted by Sneha of Sneha's Recipes.  Sneha chose the theme Cherries and invited us to "bake a bundt filled, flavored or topped with fresh or dried cherries or even cherry jam".

Each year around Easter and Christmas my husband starts reminiscing about "Bacci Bread".  See Babka means Grandmother in Polish.  My husbands family called his Grandmother Bacci, hence Bacci Bread = Babka.

Carlee described this dish by saying (I'm ad libbing here) "if bread and cake had a baby, it would be this creation".  That made me laugh and it also very true.  This is more of a cake made with yeast than it is a bread.

I adapted this recipe by exchanging dried cherries for the raisins so that it would fit the theme for this event.  I also soaked my cherries in rum rather than water.....that is a throwback to my Grandma who always used rum to soak her fruit for cakes and breads.

Other than that I followed the recipe pretty closely and it turned out perfectly.  Frank took a bite and said "oh yeah, this one's a keeper".  That made me very happy.  Thank you Carlee for the recipe and thank you Sneha for choosing this wonderful theme.

Lemon Cherry Babka
adapted from Cooking with Carlee

1/2 c. warm milk (105-110*)
3 eggs, room temperature
1 pkg. instant yeast
pinch of salt
1/4 c. sugar
1/4 c. butter, softened
2 c. flour
1/2 c. dried cherries, soaked in rum overnight

1/2 c. sugar
1/4 c. water
1 t. lemon extract

1/2 c. powdered sugar
2 T. milk
1/2 t. lemon extract

In the large bowl of a stand mixer, fitted with the paddle attachment, mix together the milk, eggs, yeast and flour.  Blend in the sugar and butter.  Increase the speed to high and beat for 2 minutes.  Drain the cherries and fold them into the batter.

Cover and let sit for an hour before turning into a bundt pan that has been treated with baking spray.  Cover and let sit for another half an hour before baking in a preheated 350* oven for half an hour.

While cake is baking make a simple syrup by combining the sugar, water and lemon extract in a small pan over med high heat.  Bring to a boil.  Cook and stir until sugar is dissolved.  Remove from heat and set aside.

Remove cake from oven and place bundt pan onto a wire rack.  Poke holes all over the cake with a wooden skewer.  Pour the syrup over the cake and let sit for 20 minutes for the syrup to be absorbed and the cake to cool.  Turn the cake onto a serving platter and let cool completely.

Stir together the powdered sugar, milk and lemon extract.  Drizzle over the cooled cake.  Sprinkle with additional powdered sugar if desired.  Print Recipe

More Cherry Bundts

Wednesday, March 14, 2018

Smoked Salmon and Herb Quiche #PiDay #FoodnFlix

Today is Pi(e) Day, 3.14.  There is a 159 following that 14 but that makes no never mind here.  3.14 is a day to make and share Pi(e)s.  This event was created for our Festive Foodies group by Colleen of The Redhead Baker.

I had originally planned on sharing a Moroccan Shrimp Pie.  The recipe sounded delicious.  I put it together last Friday and we sat down to dinner.  We took a bite....uhoh...perhaps it was just the first bite....took a second was worst than the first.  The much lemon that it was actually bitter.  I was so disappointed, not only because I had anticipated a delicious dinner but because I was planning on that recipe for this event.

I began thinking of other ideas....I really wanted to stick with a savory pie.  I ran through all the possibilities.... I had already shared chicken pot pie, beef pot pie, Irish stew pie, tomato pie, lobster pot pie, and a pork and apple pie.  Not too mention the numerous quiches......Hey, how about a quiche?

Quiche was a perfect idea because not only would it fit the bill for this event but it was the perfect recipe to share for our Food n Flix selection this month, Runaway Bride.

See the source image

Runaway Bride is a fun little romance comedy starring Richard Gere and Julia Roberts.  It was the movie chosen by Ali over at Fix Me a Little Lunch.  You still have time to join in the fun.  Check out Ali's announcement post to learn how.

This film is about a woman (Roberts) who has left 3 men standing at the altar as she bolts from the ceremony.  She is currently engaged to the 4th man who is convinced that he is the one.  

A cynical, down on his luck reporter (Gere) decides that she is going to follow past practice and bolt on this poor guy as well.  He arrives in town to write a story.  It is a fun, predictable film that we enjoyed.  Of course, this is coming from someone who also loved Pretty Woman and who considers When Harry Met Sally one of my favorite films.

One of the results of the relationship that occurs between Roberts and Gere is that she is left doing some soul searching after he points out to her that "she doesn't even know what kind of eggs she likes".  Gere asked each of the intendeds what Roberts favorite breakfast was and they all responded with a different type of egg adding "just like me".

One scene shows Roberts cooking up every egg dish known to man, and trying them all to see which it is that she DOES prefer.  Watch the film to find out what she discovers about eggs and about herself.

What then is more perfect to combine these two events than an egg pie aka quiche?  Absolutely nothing.

My blues over the failed dinner were dispelled and I began rummaging in my pantry and refrigerator to see what kind of quiche I should make. Spring Vegetable, Lorraine, Ham and BroccoliHam and Asparagus, and  Cauliflower and Leek were already written about so I needed something new. 

I found some smoked salmon in the freezer and some Boursin and Swiss Cheese in the refrigerator.  I always have a ton of eggs, thanks to my ladies who live in my back yard.  I also found some fresh dill that I thought would be perfect with the salmon.

While the crust was pre baking, I whisked together the eggs, Boursin cheese, cream and dill.  When the crust was nice and browned.  I layered the smoked salmon along the bottom of the crust.  Sprinkled the Swiss cheese over the salmon and then poured the herbed custard over all.  Popped it in the oven for about an hour and it turned out beautifully.

The smooth creamy goodness of the herbed cheese custard was perfect with the smoky richness of the salmon.  The best thing, in my opinion, about quiche is that it can be served as an elegant breakfast, a lovely lunch or a light dinner.  Serve it up with a seasonal fruit salad or some leafy greens and it is a complete meal.

When we finished watching Runaway Bride, I knew right away that I was going to make some sort of egg dish.  I grabbed this cookbook, that I had received as a gift from my sil, Mary, and was thumbing through it.  I had chosen another egg recipe but then changed it up when my first pie was a fail.  Mary bought me this book because I raise laying hens and am constantly looking for new ways to use up the abundance of eggs they provide.  I am going to share this post over at Foodies Read.  It has some great ideas and I've made a couple of recipes including this frittata and these eggs benedict that turned out wonderfully.

Make sure you stop by and see what other great pies are being shared today.  You will find links right underneath this easy peasy recipe.

Smoked Salmon and Herb Quiche

1 pie crust, prebaked
1 (8oz) pkg. smoked salmon
1 c. shredded Swiss Cheese
1 (5 oz) pkg. Boursin Cheese
1 T. chopped fresh dill weed
1 c. half and half
4 eggs
pepper to taste

Layer the smoked salmon on the bottom of the pie crust.  Sprinkle with Swiss Cheese.  In a large bowl, whisk together the Boursin Cheese, dill, cream, pepper and eggs.  It is okay if some of the Boursin remains lumpy.  Pour over the salmon and cheese.  Place the pie pan onto a baking sheet and place in a preheated 350* oven for 50-60 minutes, until puffed, browned and a knife inserted in the center removes cleanly.  Print Recipe

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More Perfect Pi(e)s

Tuesday, March 13, 2018

Miso Scented Pasta with Celery and Mushrooms #KitchenMatrixCookingProject

This weeks recipes for the Kitchen Matrix Cooking Project, spearheaded by Cam of Culinary Adventures with Camilla,  are inspired from the Celery section of Mark Bittman's cookbook.

Each week we are making recipes inspired by different sections of this cookbook.  You can learn more about it at Cam's information post.

Last week our theme was quick stocks.  I made a stock using red miso.  Next week our theme is miso.  I used the same red miso to make Miso Spice that I will be sharing with you.  I made both the stock and the spice on the same day and used them in today's theme of Celery.

I served this pasta boiled in the miso stock, tossed with stir-fry celery, garlic and mushrooms and sprinkled with the Miso Spice for a Meatless Monday dinner.

I had never worked with Miso before.  I anticipated it to be very salty.  I did taste the broth before boiling the pasta but I think I was so convinced that it was going to be salty that I fooled my taste buds or something.  I did not add any salt to the stock before adding the pasta, even though I am very generous with the salt when using water.

What resulted was a dish that was very bland.  I even used less salt than normal when cooking my veggies, so worried was I that my dish was going to be too salty.  I should have seasoned my veggies normally and added a lot more garlic and maybe some onion.

In my husbands words, "Thank God for the celery".  Without that celery the dish would have been absolutely tasteless.  We did add more salt at the table but pasta really needs salt during the cooking process.  Oh well, live and learn.....we certainly didn't go hungry....we ate our fill but the leftovers went to the chickens instead of the refrigerator for lunch the following day.

I'm not sharing my recipe that was adapted from Bittman's.  Bittman did not use miso stock and cooked his celery in bacon grease.  He then added the rendered bacon to his dish with a little olive oil and sprinkle of Parmesan Cheese.  

Let's take a look at what the other's were inspired to make using Celery.

Monday, March 12, 2018

Toddler Friendly Calzones #BakingBloggers

Our granddaughter stays with us for two days each week because on one day each week her mama goes right from work to school.  She used to come on Tuesdays and stay until Wednesday evening.  This semester class is on Monday evenings so starting today we picked our Angel Face up this morning and will take her home on Tuesday evenings.

This means that Toddler Tuesdays will probably be more lunch style recipes than dinner and my Meatless Monday or Mexican Monday meals will be more toddler friendly.  Luckily, for us (and for her), our Little Miss is a very good eater.  She will try anything, loves veggies and has a great appetite.

When faced with this month's Baking Blogger theme of Calzones, I knew that I would make them while we had our girl because pizza is a favorite of hers.

What?  Oh, I'm sorry.  I forget that I may have new visitors that have no idea what the heck Baking Bloggers might be.  Allow me to explain.

My friend, Sue of PalatablePastimes started this fun group a few months ago and invites other bloggers to join her on the second Monday of each month to bake along with her after a theme is chosen by popular vote.  It is a lot of fun and so far I have made Concord Grape Pie, Individual Cheesecakes, Pate a Choux and a Jelly Roll.

But today we are talking Calzones...The possibilities are endless and I can't wait to see what the others share.  You will find links to their recipes at the bottom of this post.

As you can see from the photos, we had a great time making these tiny Toddler Friendly Calzones.  Grampy had a meeting this day so Angel Face and I went shopping in the morning.  We found the BEST Elena of Avalor costume ever....complete with shoes and a sword!  When we got home we made these miniature calzones for our lunch before nappy.  

Angel Face made these all herself.  Grammy helped to fold them and seal them.  All except for two of them.  Little Miss informed me she doesn't like her pizza folded.

When nappy was over, Grampy was home and it was time for a battle.  But there was absolutely no battle over eating lunch.  She gobbled down her two pieces and then decided to try a bite of mine, announcing,  "Hey, folded pizza is really good!"  

Well crap....I can't figure out how to rotate this video LOL.

Enjoy making these pizzas with your toddler or just make them for yourself the next time you want a quick pizza fix but don't have time to make your own dough and sauce.  

Toddler Friendly Calzones

Refrigerated Biscuit Dough
Pizza Sauce (here is a homemade recipe)
Shredded Mozzarella Cheese
Pepperoni Slices

Flatten out the desired number of biscuits onto a baking pan lined with parchment or a silicone mat.  Spread some pizza sauce in the middle of each.  Sprinkle with Mozzarella and add 2 slices pepperoni on each.  Fold in half and crimp the edges to seal.  Bake in a preheated 350* oven for 12-15 minutes, until golden brown.  Print Recipe



Saturday, March 10, 2018

Instant Pot Irish Stew with White Cheddar Crust #EattheWorld #WinePW #OTBN

Since it is March, we are visiting Ireland in our Eat the World group.  Eat the World is a group led by my friend, Evelyne of CulturEatz,  where we will be visiting a different country each month and sharing recipes from them.  Last month we went to Cuba and I shared a Ropa Vieja that I made in the slow cooker.

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This month my recipe is being made in an Instant pot.  I wonder what gadget I'll find to use for next month's Country?

I have shared several Irish stew recipes with you in the past.  This Irish stew was made in a slow cooker.  This one contains red ale and also started in a crockpot and then was turned into a pie, like the recipe I'm sharing today. 

There are many similarities in all of these recipes.  They all contain beer as the liquid.  They are all thick, hearty and delicious.  But there are some differences as well, which allows me to share them without feeling repetitious.  The crusts for the stew pies are completely different, using store bought pie crust for the first one and making a homemade Irish Cheddar crust for this version.  And then of course there is the difference in cooking methods for the stew itself.  

This is a very rustic pie.  No bottom crust and a thick, savory, rich top crust.  It reminds me of a dinner you might enjoy in Ireland when you come in from working the farm, tending the sheep.  Of course, the meat would probably be lamb or goat instead of beef.  Unfortunately, I didn't have any lamb or goat on hand for this stew.

The crust, while quite thick, melted in your mouth.  It was flaky and tender.  This is a delicious dinner with which to celebrate St. Patrick's Day.  Using the Instant Pot allowed me to have this dinner ready in less than 1 1/2 hours.  Of course, you can always make your stew in a slow cooker or on the stove top, just allow for more time.  

I found numerous recipes for the White Cheddar crust.  All of them a little bit different. I took a little from here and a little from there and created my own version.

St. Patrick's Day is not the only thing we celebrate in March.  The members of my Wine Pairing Weekend group also celebrate Open That Bottle Night.   OTBN is actually on February 24th, when David of Cooking Chat, encourages us to open a bottle of wine that we have been saving for a special occasion.  We then share our thoughts with the others on the second Saturday of March. You can see David's  invitation post here.

I decided to share a Michigan wine that I had bought for last month's Wine PW event when we celebrated Women in Wine.  That post was in preparation of March being Woman's History month.  I bought several bottles of wine while visiting a Michigan winery but was really excited about this bottle of Faye made with 100% Cab Franc.  

I wasn't only excited because this wine is deliciously smooth and well balanced but because it is a MICHIGAN red that is smooth and well balanced.  This is the first Michigan red that I have found that not only compares with a California red but is better than many California reds I have enjoyed.

That is very exciting to me.  Pair that with the fact that the wine maker is female in a predominantly male field and it is magical....just like the wine.   Speaking of magical, the pairing of this wine with this rich, delicious, hearty stew was perfect.

You will find links to more delicious Irish foods and OTBN choices following my recipe.  You are going to want to check them out....I can't wait to see what everyone is sharing.

Instant Pot Irish Stew with a White Cheddar Crust

1 1/4 c. flour
4 T. cold butter
3 oz. Irish White Cheddar cheese
1/4 c. beer
pinch of salt
1 lb. stewing beef
1 T. cooking oil
salt and pepper to taste
2 carrots, scraped and sliced
1 onion, diced
1 stalk celery, sliced
2 cloves garlic, minced
1 bay leaf
3 sprigs thyme
4 oz. sliced mushrooms
1/2 of a 12 oz. bottle of beer
2 T. cornstarch
1/4 c. water

Place the flour, butter and salt into the bowl of a food processor and pulse until pea size crumbles are formed.  Pour into a bowl and stir in the beer and cheese just until combine.  Form into a disc and refrigerate while you make the stew.

Set the Instant Pot to saute and add the oil.  Season the beef with salt and pepper. Once the display reads "hot" add the beef to the Instant Pot and saute until browned. Add the carrots, onion, celery and garlic. Saute for a few minutes until browned in spots and fragrant.  Cancel the saute feature and turn instant pot off.  Add the mushrooms, bay leaf, thyme and beer.  Seal the lid onto the instant pot, make sure the vent is closed and press the soup/stew setting.  

When instant pot is done cooking, allow the pressure to release naturally for 10 minutes before carefully using the quick release method.  Open the pot and press the saute button again.  

Make a slurry of the cornstarch and water.  Remove the stems from the thyme and the bay leaf from the pot.  Stir in the slurry.  Cook and stir until sauce thickens and turns glossy.  Pour stew into a pie pan.

Remove the dough from the refrigerator while there is still 15 minutes of cooking time remaining on the stew.  Once the stew is placed into the pie pan, roll out the dough and place it onto the stew, sealing the dough to the edges of the pie plate with your fingers.

Place the pie onto a baking sheet and bake in a preheated 400* oven for 20-30 minutes, until the crust is golden brown.  Print Recipe

More Irish Recipes

Check out all the wonderful Irish dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join:

More Amazing Bottles of Wine

Don't have a blog post about #OTBN to share? No problem! Join the conversation about #OTBN and special wine and food pairings by joining our live Twitter chat. Tune into the #winePW hashtag on Saturday, March 10, 11 am ET / 8 am PT to join the conversation. You can also check out past and future #winePW topics on the Wine Pairing Weekend page. For background on #OTBN, visit our Open That Bottle Night Invite post. For background on #OTBN, visit our Open That Bottle Night Invite post.