It’s Finally Friday!  It has been quite a week, a mixed bag of joy, sadness, illness of an elderly parent and very little sleep.  Being the eternal optimist that I am keeps me on the path I choose and that is one of joy and faith, no matter what.  In the midst of all of the hubbub, I managed to cook a good meal or two.  No matter what, we always need to feed ourselves whole foods that nurture and sustain.  For many years I have tried to eat a vegetarian diet, foregoing animal protein, only to feel horrible and less than at my optimal performance.  It works for some, but not for all.  I have learned to balance and put more emphasis on fruits and vegetables using meat as more of a side dish than the main course.  In keeping with that, here is a truly delicious meal I prepared that Mr. T and Sky went crazy over.

I met the nicest guy in the deli of our local Harris Teeter who steered me toward a new cheese I had not tried that got the whole thing going!   Then a trip to Uncle Don’s Local Market yielded some of the most gorgeous organic dragon kale that became a scrumptious Caesar salad.  I hope you’ll enjoy this meal if you make it.  I’d love to know how it turns out if you do!

Cambozola Burgers

Dragon Kale Caesar

Sliced Heirloom Tomatoes

Cabernet Sauvignon

Cambozola Burgers

I’m laughing at this photograph because it looks like a meal for the three little bears!  The smallest patty is mine….probably only about 3 ounces of meat….I meant it when I said I use meat as a side dish!

1 pound grass fed ground beef

1 wedge Cambozola Cheese ( this is a blend of camembert and bleu that delivers a divine flavor to this dish!)

4 scallions finely chopped, green ends included

1 teaspoon Worcestershire sauce

1 teaspoon grey salt

1/2 teaspoon coarsely ground black pepper

1 tablespoon Creole mustard

1 tablespoon olive oil

Place the beef in a large mixing bowl.  Add one half of the wedge of cheese, about 1/3 cup and mix into the meat.  Add the scallions and remaining ingredients up to the olive oil.  Form four ounce patties.  Heat the olive oil in a cast iron skillet or other skillet until it just begins to smoke a bit.  Turn the heat to medium high, add the burger patties and cook for four minutes on each side.  This will be a medium rare burger, juicy and delicious.  If you desire more doneness, add one minute to each side.

Dragon Kale Caesar

1 bunch fresh, organic dragon kale, washed well, ribs removed and remaining leaves torn into a wooden salad bowl

Bread Crumb Topping:

1 cup fresh, whole bread crumbs, tossed with 2 teaspoons olive oil.  Spread on a parchment lined sheet pan and bake at 350 for about five minutes, until golden and crunchy.

For the dressing:

juice of 2 small lemons

1 teaspoon capers

1 egg, coddled (I just barely soft boil the egg so that both the white and yolk are still liquid, yet the possibility of salmonella is gone.  I also use organic eggs)

1 teaspoon anchovy paste

1 teaspoon Creole mustard

3 cloves garlic

1/4 cup extra virgin olive oil

2 tablespoons parmesan cheese

cracked black pepper

Place the first five ingredients into a food processor or blender.  Pulse to blend, with the motor running, add the olive oil in a steady stream until the mixture begins to thicken.  Add the parmesan cheese and pulse briefly to blend.  Toss the kale with the dressing and sprinkle with cracked black pepper and sprinkle the toasted bread crumbs on top.

Melissa | Finally Friday!, food & entertaining | 03 28th, 2014 | No Comments »

If you live in Glynn County or the surrounding area you will not want to miss A Taste Of Glynn!  This annual event supports the Glynn County Crisis Center under whose umbrella are Amity House, Hope House and Outreach.  All of these are havens for women and their children who are in need of shelter from domestic violence.

This year’s event is being held at the fabulous, newly renovated King & Prince Resort on St. Simons Island.

Chefs, restaurant’s and caterer’s from the entire area will be showing off their culinary creations for all to taste and enjoy.  What a delicious way to support this important group and enjoy a wonderful evening!

The setting will be both inside the King & Prince as well as on the grounds, weather permitting.

Put together by a team of expert volunteers, headed by Linda O’Meara, this year’s event promises to be one of the best ever.  The silent auction that will be held during the event features all sorts of wonderful items including a sunset cruise and cocktails on the Bellagio, on it’s way up from south Florida.  What fun!

Live entertainment will be part of the evening’s festivities with well known names such as Michael Hulett and other local artists who will provide music for your listening enjoyment!  Be sure to make your reservations and get your tickets soon!  For more information on purchasing tickets and the event go here:  http://www.atasteofglynn.com/.  Join a lively group of people who enjoy good food and wine while supporting GCCC!  I’ll see you there!

Melissa | food & entertaining | 03 25th, 2014 | 3 Comments »

I’m reposting this menu from last Spring when I was first blogging full time!  I’m busy working on new menus for the Spring and Summer that will begin next week.  In the meantime I hope you’ll enjoy this if you’re reading for the second time and if it’s the first time…..Bon Apetit!

I’m sharing a menu today that I have prepared for guests many times.  When I lived in New York City I did a lot of entertaining.  This menu was always my “go to” choice if I wanted something simple and elegant.  I have changed it over the years, adding blood oranges instead of canned mandarin’s, and a few other tweeks to make it healthier and even more delicious than ever.  Being based on the French method of cooking, the recipes naturally do use butter.    I hope you’ll love this as much as my family and guests have. It’s the perfect Spring meal accompanied by a glass of chilled champagne to begin and crisp, cold Viognier to go with the main course!

Champagne

Sugar Snap Peas and Carrots with Fresh Dill Dip

Chicken in White Wine with Blood Oranges and Red Seedless Grapes

Pink Rice with Almonds

Lightly Sauteed Asparagus Tips

Salad of Mixed Greens with Goat Cheese Cakes

White Chocolate Mousse with Raspberries

Viognier

Sugar Snap Peas and Carrots with Fresh Dill Dip

I love to use rainbow carrots when I can find them.  Uncle Don’s Local Market has them on St. Simons Island.

1/2 pound fresh Sugar Snap Peas

1 bunch organic carrots

1 cup sour cream

8 ounces cream cheese

1 tablespoon mayonnaise

3 scallions, cleaned and finely diced, including the green ends

2 tablespoons fresh dill, chopped

sea salt and white pepper to taste

Wash and dry the veggies.  In a large bowl combine the sour cream, cream cheese and mayonnaise, whip until well blended and smooth.  Fold in the remaining ingredients.  Serve in a glass bowl and surround with the cold snap peas and carrots.

Chicken in White Wine with Blood Oranges and Red Seedless Grapes

4 – 6 boneless skinless chicken breasts

6 tablespoons flour

salt to taste

3 tablespoons butter

3 tablespoons extra virgin olive oil

3/4 cup dry white wine, good quality

Juice of one fresh blood orange (regular oranges will do if blood oranges are not available)

1 tablespoon orange blossom honey

1 cup chicken broth

1 cup thinly sliced shitake mushrooms

2 tablespoons melted butter

1/2 cup heavy cream

Thin slices of blood oranges and seedless red grapes for garnish.

Preheat the oven to 350 degrees.  Lightly dust the chicken with the flour and salt.  Melt the butter and oil in a large saute pan that will hold all of the chicken.  Brown the chicken well on all side.  Place the chicken in a baking dish and bake uncovered for 20 minutes.  Pour the fat from the saute pan, return to the stove top and add the white wine, blood orange juice and chicken broth.  Bring to a simmer, add the baked chicken and cook uncovered for 20 minutes, or until the chicken is tender.  I always like to “bathe” the chicken with the sauce as it simmers by spooning the liquid over the breasts every few minutes.  Lightly saute the mushrooms in the melted butter.  Add the mushrooms and cream to the chicken, mix and heat briefly.  Place each chicken breast on a plate with a mound of pink rice (see recipe below).

Pink Rice with Almonds

1 1/2 cups brown rice

1 cup water

1 cup chicken broth

1 teaspoon salt

1/2 teaspoon ground white pepper

2 tablespoons butter

1/2 cup sliced, toasted almonds

1 tablespoon ground paprika

Place the brown rice, water and broth in a pot and bring to a boil.  Cover and let simmer until all of the liquid is absorbed, about 30 minutes.  Mix the remaining ingredients into the cooked rice.  I use a large, professional ice cream scoop to place a serving on each plate.  Sprinkle with chopped parsley.

Lightly Sauteed Asparagus Tips

1 pound fresh asparagus, washed and snapped about three – four inches from the end of the spear

1 tablespoon extra virgin olive oil

1 tablespoon butter

sea salt and pepper to taste

In a saute pan, melt the butter into the olive oil.  Add the asparagus and saute for about five minutes over medium heat.  Season with salt and pepper to taste.

hungryapple.com

Salad of Mixed Greens with Goat Cheese Cakes

I like to serve this after the entree as would be done in France.

2 endive

1 radicchio head

1 butter lettuce head

1 log of goat cheese, about six inches, cut into 1/2 inch slices

1 cup panko crumbs

1 tablespoon extra virgin olive oil

French vinaigrette dressing

3 tablespoons extra virgin olive oil

1 tablespoon champagne vinegar

1/2 teaspoon ground mustard

salt and pepper to taste

Wash the greens well and hand tear them, placing them in a chilled salad bowl.  Take the slices of goat cheese and gently press them to about 1/4 inch each.  Spread the panko crumbs on a paper towel and press the cheese into the crumbs to coat them on both sides.  Lightly brown in a saute pan with 1 tablespoon of olive oil.

French vinaigrette dressing:

Whisk all ingredients together and pour over the salad greens, tossing well.

Pinterest

White Chocolate Mousse with Raspberries

I know just hearing the word mousse sends cold shivers up the spine of anyone who has not made a mousse.  Do NOT be afraid!  They are really, really easy to make!  Be sure you have a nice set of glass !  This is so delicious and easy…..you’ll love it!  (Thanks to Epicurious.com for this foolproof recipe!)

• 8 ounces good-quality white chocolate (such as Lindt or Baker’s), finely chopped
• 1 2/3 cups chilled whipping cream
• 2 small flats of fresh raspberries, washed well and patted dry
• 1 bunch fresh mint, washed
• Stir white chocolate and 2/3 cup cream in heavy medium saucepan over low heat until chocolate is melted. Transfer chocolate mixture to large bowl. Let stand until mixture is cool and just beginning to thicken, stirring occasionally, about 30 minutes. Beat remaining 1 cup cream in medium bowl until stiff peaks form. Fold into cool chocolate mixture in 2 additions. Cover; chill mousse at least 2 hours. (Can be made 1 day ahead. Keep chilled.  NOTE:  I spoon the mousse into individual serving pieces and chill.
• Garnish with fresh raspberries and a sprig of fresh mint.

Advertise with The Permanent Tourist!  It’s an affordable way to be seen by readers all over the world!  Contact me:  melissa@thepermanenttourist.com.

Melissa | Finally Friday!, food & entertaining | 03 14th, 2014 | 2 Comments »

Since winter seems to be leaving with great hesitation just now…I’m sharing one of my favorite comfort food recipes.  This is a great way to use rotisserie chicken if you’re in a hurry and don’t want to use boneless chicken breast as called for.  It’s simple, delicious and always a family pleaser.  You’ll find this recipe in my cookbook, “Spice Up Your Life” available as an eBook on Amazon.com.  This is comfort food at its best, pair it with a nice spinach salad or your favorite mixed greens.  I hope you’ll enjoy this deep dish chicken pie!

Deep Dish Chicken Pie

Preheat oven to 350° F

4 boneless skinless chicken breasts, cooked and cubed
1 tbsp. olive oil
1 Idaho potato, skin on, cubed
1 cup sliced, raw, organic carrots
1 cup sweet organic peas, frozen or fresh (in season)
½ white, sweet onion diced
2 cups vegetable or chicken broth
¼ cup cornstarch, dissolved in ¾ cup cold water
1 tsp. Sangre de Cristo Poultry Seasoning
1 tsp. Sangre de Cristo Sea Salt
½ tsp. Sangre de Cristo White Pepper
1 tsp. Sangre de Cristo Thyme
1 tsp. Sangre de CristoParsley
Heat olive oil in a large sauté pan. Add the potatoes,
carrots and onions, cooking until slightly tender. Add the
peas and chicken. Place mixture in a deep baking dish
that has been sprayed with cooking spray.
In a saucepan, heat the broth to a simmer, whisk the
cornstarch/water mixture into a gravy, add more water if
needed. Pour this mixture over the veggies and mix.
Prepare the biscuits as listed below, spoon the biscuit
mixture over the top and bake for 40 – 50 minutes until
bubbling and the biscuits are a light golden brown. Serves
6 – 8.

Buttermilk Biscuit Topping

2 cups unbleached flour
3 tsp. baking powder
1 tsp. Sangre de Cristo Sea Salt
6 tbsp. unsalted butter
2/3 cup buttermilk

Melissa | Finally Friday!, food & entertaining | 03 7th, 2014 | No Comments »

There are times when I post a menu that just cries out to be repeated!  This one from last March fits that bill.  It’s a great spring supper for four.  Enjoy!

Champagne Cocktails

Lemony Zucchini Bruschetta

Roasted Tomato and Fresh Herb Pasta

Pan Roasted Grouper

Fresh Berry Napoleons

Sauvignon Blanc

Champagne Cocktails

For each flute, soak a sugar cube in Angostura Bitters, top with icy cold champagne and a twist of fresh lemon.

Lemony Zucchini Bruschetta

1 whole wheat baguette

1 small log goat cheese

1 organic lemon

2 tablespoons fresh chives, finely chopped

1 tablespoon fresh basil, finely chopped

1 organic zucchini

Shaved parmigiano reggiano

Slice the baguette on the diagonal, 1/4 inch thick.  Place in a single layer on a sheet pan and toast at 325 degrees until crisp, about 15-20 minutes.  Let the goat cheese soften at room at room temperature.  With a lemon zester or the fine edge of a grater, remove the zest from the lemon (the peel), mix with the softened goat cheese, adding 1 tablespoon of juice from the lemon and the fresh herbs.  Wash the zucchini and with a mandoline or very sharp vegetable peeler, cut thin strips lengthwise.

To assemble:  Spread each slice of bread with a thin coating of the cheese mixture.  place a strip of zucchini on top and curl, like ribbon candy (see picture).  Squeeze any leftover lemon juice over the top.   Top with a small bit of shaved parmigiano reggiano cheese and serve.

Roasted Tomato and Fresh Herb Pasta

1 pound angel hair pasta (I use the gluten free variety made from Quinoa)

2 pounds organic plum tomatoes roasted (see instructions below)

Extra virgin olive oil

1 cup each of fresh basil, flat leaf parsley and scallions, finely chopped

1/2 cup toasted pine nuts

sea salt and pepper to taste

1 cup shredded asiago cheese

Bring a large pot of water to a boil.  The pasta takes very little time to cook so I usually leave this step to last, so after the water boils turn it down and let it simmer so it’s ready.  Chop the roasted tomatoes and place in a large saute pan with 1 tablespoon good olive oil.  As the tomatoes begin to sizzle, add the fresh herbs and cook for about five minutes.  You want the herbs to be slightly crunchy.  Bring the water back to a boil, cook your pasta, drain it well and add it to the saute pan.  Add the toasted pine nuts and season with salt and pepper.  Transfer the pasta mixture to a large platter and sprinkle with asiago cheese.  Garnish with large basil leaves.

Roasted Tomatoes:

Preheat your oven to 300 degrees.  place halved plum tomatoes on the pan and drizzle with good olive oil, then sprinkle with sea salt.  Place in the warm oven for 3-5 hours.  You want the tomatoes to be slightly browned.  You can keep these stored in a container in your refrigerator for up to one week for use in all sorts of dishes that call for tomatoes.  Roasting the tomatoes in this way really enhances their flavor and gives them a sort of “candied” taste.

Pan Roasted Grouper

1 1/2 pounds fresh grouper cut into 6 ounce serving pieces

2 tablespoons good quality olive oil

juice of one lemon

1/4 cup dry white wine

1 tablespoon butter

sea salt and pepper to taste

Heat a large, heavy saute pan over medium-high heat.  Add the olive.  Lightly salt and pepper the grouper pieces, carefully adding them to the hot pan.  Cook for three minutes on each side, remove to a warm plate and set aside.  Add the lemon juice and wine to the pan, swirl in the butter and adjust the seasoning with sea salt and pepper as you desire.  Return the grouper to the pan to coat with the sauce.  You may add capers and lemon wedges if you wish.

Fresh Berry Napoleons

Do not be afraid of filo dough.  It is in your grocer’s freezer and it is a wonderful thing to keep in yours.  I have done both dessert and main course Napoleons and they are always delicious.  Take a deep breath and have fun with it!

1 package filo dough, thawed

1 cup sugar

1 stick butter, melted

1 carton each fresh strawberries, blueberries, blackberries and raspberries.

1 jar good quality raspberry jam

1/4 cup chambord liqueur

1 small carton whipping cream

1/4 teaspoon good vanilla

Heat the oven according to the instructions on the filo dough package.  On a sheet pan, carefully place one sheet of dough, brush with melted butter and sprinkle with sugar.  Repeat this until you have eight layers of dough.  With a pizza cutter, cut the dough into 3″x4″ rectangles.  Bake until golden brown.  You’ll probably need to do two pans of this for four people.

Rinse the berries and toss together in a bowl.  In a small pan melt the jam, adding the chambord at the end, if the mixture is a bit thin you can add 1 teaspoon or so of cornstarch that has been dissolved in 1 tablespoon water, stir well over a low flame until slightly thickened.  Chill a medium sized metal bowl and use this to whip the cream until stiff peaks form.  Add just a bit of vanilla to give the cream extra flavor.

To assemble:  On each dessert plate place one square of pastry.  Spoon the jam mixture on the pastry and top with a heaping spoon full of berries.  Repeat this two more times, ending with berries on top.  Spoon a generous amount of whipped cream on each Napolean ad serve.  A nice cup of espresso is the perfect accompaniment to this yummy dessert!

Melissa | Finally Friday!, food & entertaining | 02 28th, 2014 | 3 Comments »

I think I landed in heaven yesterday after climbing the stairs to visit with Stacy Bass, owner of Straton Hall Events.  Stepping into the light and airy loft he calls headquarters made me feel as if I were back in New York City in a chic loft  somewhere  in SoHo.

Stacy is a breath of fresh air.  His energy and passion for the business of creating extraordinary events literally spills out as you are met by his smile.  He and co-owner/chef, Jay Anderson, have been offering up the best of Southern food and entertaining with a flair for 17 years now.

Looking around me I could see why they are such a success.  Impeccable taste, a touch of whimsy and attention to detail are a few of the terms that come to mind now that I have experienced just a bit of what Straton Hall has to offer.

They specialize in weddings, large parties and events of all kinds.  The food is amazing with menus custom designed to fulfill the wishes of each client who seeks their expertise in planning an event.  Their clientele list includes such well known names as Angelina Jolie, Colin Powell and Jerry Seinfeld, just to name a few.  They cater from Coastal Georgia to Atlanta and beyond.

With the season of love coming up and weddings being planned you’ll want to check out what Straton Hall has to offer before making a decision on who will plan and execute your special day.  You won’t be met with items to select from column A and column B as is so common.  Stacy’s team will work with you to make all of your wedding day dreams come true!

And now, you can experience Straton Hall  in their own dining room, located on the ground floor of the building that bears their sign.  Every Friday night Chef Jay is serving up a menu that is sure to delight even the most discerning palate!  Be sure to look at their specialty dinners, especially the “Downton Abbey” themed event coming up on April 9th.  If you’re into this popular PBS series this evening is just for you!

Visit the website here and become acquainted with this wonderful company:  http://www.stratonhall.com/

Straton Hall Events – 1423 Newcastle Street – Brunswick, Georgia 31520 – 912-275-8294

Melissa | food & entertaining | 02 27th, 2014 | 8 Comments »

I’m cooking up some “comfort” food for the weekend!  I came up with this recipe for Cajun Meatloaf years ago and it’s always a pleaser.  There’s is something soothing about meatloaf, hot out of the oven with mashed potatoes.  And then, there are those leftover meatloaf sandwiches….yum!  You can substitute ground turkey for the beef if you want.  It all works out and it’s always delicious!  So here’s a menu for the family!

Cajun Meatloaf

Skin On Smashed Potatoes

Fresh String Beans with Almonds

Coleslaw

Cajun Meatloaf

2 pounds of “meatloaf mix”

1 cup oatmeal

2 eggs

2 tablespoons Sangre de Cristo Spice Company cajun blend

1 teaspoon worcestershire

1 onion, finely minced

1 green pepper, finely chopped

1/2 cup chopped flat leaf parsley

1 teaspoon raw sugar or honey

1 tablespoon olive oil

Preheat oven to 425 degrees

Heat the olive oil in a skillet and saute the onion and green pepper until it is soft.  Place the meat in a large bowl and mix the cooked vegetables and the remaining ingredients.  Mix well and place in a greased loaf pan.  Place in a preheated oven and bake for 20 minutes.  Reduce the heat to 350 degrees and continue baking for 40 minutes.

Skin On Smashed Potatoes

6 Yukon Gold potatoes

2 tablespoons butter

Half ‘n’Half

salt and pepper to taste

Cut the potatoes in large chunks and place in a large sauce pan covered with water.  Bring to a boil and simmer until fork tender.  Drain all but 1/4 cup of the water.  Place the potatoes and remaining water in the bowl of a standing mixer.  Mix the potatoes with the remaining ingredients until some “lumps” are still remaining.

Fresh String Beans with Almonds

1 pound string beans, washed and ends snapped off

1 shallot, peeled and finely diced

1/2 cup sliced almonds

salt and pepper to taste

1 teaspoon good olive oil

2 teaspoon butter

In a shallow saute pan melt the butter with the oil.  Add the cleaned string beans and shallot and saute over low heat for five minutes.  Cover and let steam for another 10 minutes.  Add the almonds, you can toast these if you want, and mix.

Coleslaw

1 head green cabbage

1 head red cabbage

1 bunch scallions, ends removed and finely chopped, including the green ends

2 carrots, peeled and shredded

1/2 cup vegetable oil

2 tablespoons cider vinegar

1/2 teaspoon ground mustard

1 teaspoon local honey

sea salt and pepper to taste

I use half a head of each of the cabbages when I make this.  Shred the cabbage with a mandolin slicer or food processor.  In a large bowl, mix the cabbage with the scallions and carrots.  In a small bowl, whisk the oil and vinegar, adding the mustard, honey, salt and pepper.  Pour this over the vegetables and mix well.  Refrigerate for up to an hour before serving.

Melissa | Finally Friday!, food & entertaining | 02 21st, 2014 | No Comments »

Happy Valentine’s Day!  I thought I’d veer off the beaten path a bit and have some fun today.  This is a purely romantic menu….meant for two…..easy to prepare and so delicious.  Break open the bubbly and celebrate this day of love, love, love!

Raw Oysters with Mignonette Sauce

Arugula, Radicchio and Endive Salad

Broiled Lobster Tails with Fresh Garlic Butter

Pommes Frites

Chocolate Fondue with Strawberries and Cake Bites

Champagne

Raw Oysters with Mignonette Sauce

1 -2 dozen fresh oysters, shucked

Mignonette Sauce:

1/2 cup minced shallots (about 2 1/2 ounces)

1/4 cup white vinegar

1/4 cup clear, unseasoned rice vinegar*

1/8 teaspoon of sugar

1/8 teaspoon of salt

1 1/4 teaspoon of finely crushed white peppercorns (do not use pre-ground or powdered white pepper)

Peel and finely chop the shallots

Place the minced shallots and any juice from them in a glass bowl. Add the white vinegar, rice vinegar, and sugar and salt. Stir with a fork. Add the freshly crushed white pepper. Stir with a fork.

Cover with plastic wrap and chill in the refrigerator for a minimum of four hours. For best results, store for at least 2 days before using.

Arugula, Radicchio and Endive Salad

1 bunch organic, baby arugula

1 small head radicchio, wash, dried and hand shredded

1 Belgian endive, separated into spears

1/4 cup extra virgin oil

2 tablespoons champagne vinegar

1/4 teaspoon dry mustard

sea salt and cracked black pepper to taste

Arrange the salad greens on a platter and drizzle with oil.

Broiled Lobster Tails with Fresh Garlic Butter

4 lobster tails

melted butter

1 garlic clove, finely minced

1/4 cup chopped flat leaf parsley

sea salt and pepper to taste

lemon wedges for garnish

Wash and dry the lobster tails.  Carefully cut each tail  down the middle of the top with a pair of poultry scissors or a very sharp knife.  Arrange the lobster tails on the broiler pan and place it under the broiler.  Broil on medium for 5 to 10 minutes.  Be sure to place the broiler pan at least 4-5 inches from the coils.  I have also successfully grilled lobster tails, placing them on a hot grill for the same amount of time.

Pommes Frites

1 large russet potato

2 cups vegetable oil

sea salt and pepper to taste

Cut the potato in half lengthwise, then into 1/4 inch sections and then into thin strips.  Heat the oil in a heavy skillet, I use a cast iron skillet for these.  When the oil is hot add the potato strips and cook until golden brown.  With a slotted spoon, remove the cooked potatoes from the oil and drain them on paper toweling.  Sprinkle with sea salt and pepper before serving.

Chocolate Fondue with Strawberries and Cake Bites

12 ounces of dark chocolate (chips or roughly chopped if from a block)

8 ounces of heavy cream

A pinch of salt

1 pint of fresh strawberries, washed and stemmed

2 cups of angel food cake, cut into large cubes

Melissa | Finally Friday!, food & entertaining | 02 14th, 2014 | 1 Comment »

Here’s something special that you can make to share with your loved ones on Valentine’s Day or over the weekend, when there is more time to prepare and share.  I love these heart shaped fruit pies featured on Stone Gable blog…originally from Martha Stewart.

I’m making these and filling mine with a mix of raspberries, blackberries and strawberries.  Here’s the recipe from Martha:

• 1 tablespoon sour cream
• 1 tablespoon fresh lemon juice (from 1 lemon)
• 2 tablespoons ice water, plus more if necessary
• 1 1/4 cups all-purpose flour, plus more for rolling
• Coarse salt
• 1/3 cup plus 1 teaspoon granulated sugar, divided
• 1 stick cold unsalted butter, cut into small pieces
• 3/4 cup fresh blackberries
• 3/4 cup fresh raspberries
• 1 tablespoon plus 1 1/2 teaspoons cornstarch
• 1 large egg, lightly beaten
• Fine sanding sugar, for sprinkling

• 1. STEP 1

     Whisk together sour cream, lemon juice, and ice water in a bowl. Mix together flour, 1/2 teaspoon salt, and 1 teaspoon granulated sugar in a large bowl. Add butter and beat with a mixer on medium-low until mixture resembles coarse meal with some blueberry-size clumps remaining. Gradually beat in sour-cream mixture until just combined but still crumbly. (Squeeze a small amount of dough to see if it holds together. Beat in more water, 1 teaspoon at a time, if necessary.) Divide dough in half, gather into 2 flat rectangles, and wrap in plastic wrap. Refrigerate until just firm, 45 minutes.

  2. STEP 2

     Roll out each rectangle of dough into a 7-by-14-inch rectangle on a piece of floured parchment with a floured rolling pin. (Dough will be very thin.) Transfer rectangles on parchment to 2 baking sheets and refrigerate until firm, 15 minutes.

  3. STEP 3

     Meanwhile, stir together berries, remaining 1/3 cup granulated sugar, cornstarch, and 1/4 teaspoon salt in a bowl. Slide 1 dough rectangle, still on parchment, onto a work surface. With a long side facing you, cut dough crosswise into four 3 1/2-by-7-inch strips.

  4. STEP 4

     Mound 2 tablespoons berry mixture in center of bottom half of each strip. Brush edges with egg wash and fold top half over fruit to enclose. Press firmly to seal and trim bottom edge, leaving folded top edge uncut. Cut vents in each pie and place about 2 inches apart on baking sheet lined with fresh parchment. Transfer to freezer. Repeat with remaining dough and berry mixture. Freeze hand pies until very firm, at least 45 minutes.

  5. STEP 5

     Preheat oven to 375 degrees with racks in upper and lower thirds. Lightly brush pies with egg wash and sprinkle with sanding sugar. Bake, rotating sheets and switching racks halfway through, until pies are golden brown, 35 to 40 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature

What fun to wake up to these on Saturday morning…..I know, I know….Valentine’s Day is Friday, but why not spread the love throughout the weekend!

Champagne Mimosas?  You Bet!

Some really good bacon, thick cut and baked to crisp perfection….I say Yes!

Any excuse to say I love you is good for me!  We’ve got family coming for the weekend and I can’t wait.  Love is the center of life and sharing makes it all worth while!

Melissa | food & entertaining | 02 13th, 2014 | No Comments »

I love this menu!  I first posted it last March.  It’s still one of Mr. T’s favorites, so….I thought with Valentine’s Day upon us I’d feature it again.  I’m doing Cornish Hens on Valentine’s Day and I’m making them just as I would a whole large hen.  Our kids will be here from Atlanta and we have lots of reasons to celebrate the love we share as a family!  Preparing delicious food that is shared with loved ones is probably one of my most favorite things to do!  Here’s to love and here’s to you….have a wonderful weekend!  AND MORE!  Here’s a link to what’s going on in the world of music over the next few days!  Thanks Kathi Williams!:  http://www.elegantislandliving.net/blogs/im-with-the-band/live-music—feb-6-12/

As the week winds down and we begin to plan our weekends, I think it’s time for some French comfort food!  This menu is perfect for a casual Saturday night supper or a Sunday family dinner.  The delicious flavors of herbes de Provence make the main course so tasty.  I have to confess that this is Mr. T’s favorite meal.  I originally found the recipe for Honey Hen in a wonderful little cookbook by Laura Calder, “French Food at Home”.  This is a cookbook I can heartily recommend to anyone wanting to learn how to make simple French food that feeds the soul.  There really is nothing like it!

Lillet

Radish and Herb Butter Canapes

Honey Hen

Provence Roasted Tomatoes

Salad of Mixed Greens with Parmesan Crisps

Baked Apples

French Red Table Wine

Lillet is a fine French aperitif which originated in the small village, Podensac, in the late 1800’s.  Lillet is a blend of rigorously selected wines and fruit liqueurs, aged in oak vats for around 12 months, during which it is given the same care as the Grands Crus (great wines) of Bordeaux.  It is the perfect way to start this meal, served with the light canape I am featuring!  Garnish each glass with a sprig of fresh basil.

Radish and Herb Butter Canapes

I like to make these using a loaf of rustic bread.  Cut squares out of the slices so that there is no crust.  Spread with the herb butter, top with thin slices of radish and sprinkle with French Grey Salt.  Cut a dozen squares for four guests, increase for each additional guest.

Herb Butter:

1 stick unsalted butter, softened

2 tablespoons chopped, fresh chives

1 teaspoon chopped fresh flat leaf parsley

1 teaspoon chopped fresh dill

Mix the butter and herbs in a small bowl.  Let set for half an hour before beginning to make the canapes.

This is so easy and so yummy!

Honey Hen

Serves 4 – 6

This is the ultimate comfort food in my book.  I always make a pot of homemade soup using what ever is left over.  Just take the hen, bones and all, place in a Dutch Oven, cover with water and simmer for eight hours.  Remove any bones and add leftover chicken meat with chopped fresh vegetables of your choice, some wild rice, simmer for two more hours and Voila!  Another delicious meal to enjoy.  Note:  the honey mixture will give the hen a “laquered” appearance which may look dark, do not be disturbed by this…the meat under the skin is succulent and moist!

1 chicken (this can be kept whole or have your butcher cut it into eight pieces)

French Grey Salt and freshly ground peppercorns to taste

1/2 cup honey

2 tablespoons Dijon mustard

1 tablespoon herbes de Provence

4 shallots, peeled and thinly sliced

1 head garlic, cut in half

Preheat the oven to 400 degrees.  Season the chicken with salt and pepper.  Melt the honey in a saucepan and whisk in the mustard and herbs.  Pour over the chicken in a baking dish and roll the bird to coat it well. Scatter the shallots and garlic around the hen.  Bake until the meat is cooked through, well browned and dripping in the sauce.  If you are leaving the chicken whole this is about an hour.  If you are cooking separate pieces it will usually take 40-45 minutes.

Sauce:  After the chicken is cooked remove it from the baking dish along with the garlic halves.  Place the dish on the stove top with the burner on medium heat.  Add 1 cup dry white wine and use a wooden spoon to scrape any drippings and meat from the pan.  Reduce the heat and add two tablespoons of unsalted butter to the pan.  Simmer for about five minutes.  If you would like a slightly thicker sauce you may add a “slurry” of 1 teaspoon cornstarch to 1/4 cup water, blended well and stirred into the pan.

Serve the sauce in a gravy boat to be spooned over each serving of chicken.

Provence Roasted Tomatoes

3 large beefsteak or heirloom tomatoes

Sea salt and freshly ground black pepper

1 1/2 cups fresh bread crumbs

2 tablespoons minced shallots

1 teaspoon dried tarragon

1/4 cup grated Parmesan cheese

3 tablespoons chopped flat leaf parsley

3 tablespoons olive oil

Preheat the oven to 400 degrees.  Grease a shallow baking dish with olive oil.  Core the tomatoes and cut them in half, crosswise.  Squeeze the juice and seeds out gently, over a small plate and reserve for the soup stock you will make with the leftover chicken.  Clean out the cavities of each tomato half with your fingers and place the halves in the baking dish.  Sprinkle with sea salt and pepper.  Stir the bread crumbs with the remaining ingredients and stuff each tomato half generously.  Drizzle with a bit of olive oil. Bake for twenty-five minutes, until the tomatoes are browned lightly.

Salad of Mixed Greens with Parmesan Crisps

1 head red butter lettuce

1 bunch watercress

1 head raddichio

1 small head baby Kale

Wash the greens well and place in a salad spinner to remove excess moisture.  Tear the greens into pieces and wrap in paper towel or a soft kitchen towel and refrigerate until ready to toss.

For a light dressing, mix 1/4 cup good olive oil, 2 tablespoons champagne vinegar, a pinch of dry mustard, sea salt and pepper to taste.

Parmesan Crisps

I recommend making these earlier in the day for the best results!

These are a delightful substitute for the traditional croutons you normally see in salads….no carbs and gluten free too!

2 cups shredded parmesan cheese

coarsely ground black pepper

Line a baking sheet with parchment paper.  Take a small handful of cheese and place on the parchment, repeating until all of the cheese has been used.  Sprinkle with freshly ground black pepper and back at 325 degrees until lightly browned.  Remove from the baking sheet and place on paper toweling to cool and crisp up.

On chilled salad plates, place a generous serving of greens that you have tossed in the dressing.  Garnish with the  Parmesan crisps and serve.  I like to serve this salad in the traditional French style, after the main course.

Baked Apples

If anyone has room for dessert, this is one of my family’s favorites!

6 Granny Smith Apples, cored and peeled

1/2 cup brown sugar

1 tablespoon cinnamon

1/4 teaspoon cardamom

1/4 teaspoon ginger

1 1/2 tablespoons unsalted butter

2 sheets puff pastry dough, thawed.

Preheat the oven to 425 degrees.

Mix the brown sugar with the spices and pack into the center of each apple. Top with a small pat of butter.   Roll the pastry dough out a bit on a floured surface until it is 1/8″ in thickness.  Cut squares, large enough to encase each apple.  Place an apple in the middle of the dough and bring the corners together at the top, crimping the dough together to keep it in place during baking.  Brush each apple with egg wash and sprinkle with coarse, raw sugar.  Bake for 40 minutes, or until the dough is crisp and golden brown.

To add insult to injury you can spoon a mixture of warm spiced rum with melted butter over the top of each apple before serving and a bit of freshly whipped cream….Enjoy!

So ends my fifth week of blogging.  I am having so much fun sharing my thoughts, ideas, recipes and interviews with my readers.  This blog does accept sponsors!  It’s a great way to advertise your business or service and reach readers you might not otherwise find!  Please contact me if you are interested:  melissa@thepermanenttourist.com.  Have a WONDERFUL weekend.

Some photos provided through Pinterest, with gratitude!

Melissa | Finally Friday!, food & entertaining | 02 7th, 2014 | 7 Comments »