Easter Feast #1 ~ Grilled London Broil with Grilled Peppers and Mushrooms

The Friday before Easter I was happy to discover a new shipment of Heirloom tomatoes at Fresh Market. This was a bit like winning the lottery for me as I was craving Purple Cherokee tomatoes. This zebra striped tomato is quite possibly the most fashionable tomato I've ever seen. My dad and Kathy were down for Easter weekend. While the guys had a nice morning playing golf, Kathy and I strolled around downtown and had a lovely lunch out (more on that to follow...) then met up for dinner. I had prepared the pasta salad earlier in the day, which turned out to be a good idea as our power went out. (Yet another sign that summer is quickly approaching, this is a common occurrence with PRE) We fired up the BBQ, put a table and some chairs outside, and enjoyed a lovely evening of dining el fresco.

The mushrooms and red peppers had been marinating for about 1/2 hour in Italian vinaigrette. Before cooking the beef, I cooked them for about 10 minutes to give them that nice roasted flavor, then returned them to a bowl to sit while the meat cooked. I cooked the beef 7 minutes per side on a medium heat, then turned off the grill and let sit another 2. After the meat rested for 5 minutes inside on a plate, I cut into thin slices as well as the veggies. Once arranged on the serving plate, I poured the resting juices of both the meat and vegetables over the entire plate. It was now ready to be served. Along with the pasta salad & kohlrabi, we had tomatoes prepared in my favorite way....
To finish up this live meal, we had the most divine berry tart from Whole Foods. Need I say more...

Culinary Creations: Easy Beef Bourguignon Cottage Pie with Leek Topped Herbed Watercress Mash

We had a lot of the Red Watercress left over from Valentine's Day. I hate to let anything go to waste, so tried to come up with an idea of how to use the remaining cress. As I had the makings for Cottage Pie, I decided to do some research. Loads of recipes came up on Google for Watercress Mash, which consisted of mashed potatoes using watercress butter. Now I'm sure this does make it taste divine, and the extra step probably does add an element of flavor, but I honestly couldn't be bothered to make a butter, so decided to add directly to my mash. While the potatoes were cooking, I finely chopped the remaining watercress.

I used my standard recipe for Easy Leek and Cheese Topped Cottage Pie, only using Coleman's of Norwich Beef Bourguignon sauce mix instead of the Shepherd's Pie mix (with only 2/3 of the required liquid) and adding the cress to the mash, using Kerrygold Garlic & Herb butter.

After baking for 15-20 minutes or until bubbling, it was ready to come out of the oven.
You want your cheese to melt and the leeks to slightly brown, but not to be too charred.

The flavors of the red wine, beef, mushrooms, carrots, mashed potatoes and leeks went so well with the peppery flavor of the watercress.

I'm a bit of a vegetable fanatic, but had spent enough time preparing this dish (even though it was easy), it was a Sunday and I wanted to relax a bit. This is where the big Green Guy came in handy. By the time I had popped the pie in the oven and cleaned my mess up, preparing another veggie dish didn't rank high on my list of priorities.

All in all, I was very pleased with this dish. The only thing I would do differently would be to add more watercress. The other recipes had called for 2 bunches. While I'm not convinced I'm make the watercress butter, I am convinced I'd use double the cress.

Valentine's Dinner: A New Watercress and Dauphinois Recipe

James and I usually stay in for dinner on Valentine's Day. We started the tradition a few years back of cooking a joint venture meal instead of going out. It is a treat for me to have him cook, and there is no chance of bad service or noisy patrons. Well, apart from Harry.

James cooked steak - French style, and I made a Three Cheese Gratin Dauphinois. We also had a green salad with a new discovery to me: "Wild Red" Watercress. It was lovely, not quite as bitter as some of the watercress we get around here, and was a bit more peppery. We both agreed that we liked it better. With the lovely mixture of green and red, you could almost feel the goodness as you were eating it. Take that toxins and potentially cancerous cells! I did some research and discovered that this is actually a recent find. Or so the article goes. As it has just been placed on the market and only to a limited area, I feel very fortunate to have stumbled upon it. Have I mentioned that I love Sarasota's Downtown Farmer's Market???

We had a lovely meal with Madeleine Peyroux singing away in the background. James had cleared the table and we were finishing up the last of the fizz before going for a walk when an uninvited guest showed up:

Quicker than I could say "Be Mine" (alla Sweethearts Conversation Hearts), Harry was up on the table, on the trivet, like he belonged there. Now I do not condone the cat on the table while we eat, if you know Harry, some times there is no compromising.

Happy Valentine's Day

Nothing says "I Love You" like...

Happy Valentine's Day!!! xoxo

My Perfect Taco

I've rarely met a taco I didn't like, but for me, this recipe is the best. It doesn't involve hours of slaving over the stove, which I love to do, but life doesn't always permit so I'm happy I stumbled upon this quick and tasty recipe. This is my version of a recipe I found in Whole Foods, using their 365 Everyday Value® Southwestern Grille Seasoning. This range of seasonings disappeared for a while, but thankfully returned. I like to think that maybe it had something to do with my e-mail pleading for its return. Yes, when it comes to the tastiest tacos, I have no shame. * 1 pound ground beef
*2 tablespoons 365 Everyday Value® Southwestern Grille Seasoning
*1/2 cup of salsa

Brown beef and seasoning for 5 minutes. Add the salsa and simmer on low for another 5 minutes. I also like to add a handful of frozen corn when adding the salsa.
Serve with your favorite toppings on a hard or soft shell. For me, my taco has a layer of cheddar on the bottom, topped by warm beef to melt the cheese. Next comes fresh cilantro - no lettuce. Then comes a good dowsing of Cholula Hot Sauce. To me, this is the perfect taco.While I couldn't find a link for the exact recipe anymore, I thank Whole Foods for the great inspiration. And thanks for bringing back our favorite seasoning for tacos!!!

Places I Eat: The Sandbar, Anna Maria Island

After having a picnic, the Sandbar on Anna Maria Island is my second favorite place to eat on the beach. The restaurant opened in 1913, and I've been going since I was a little girl. This was the first place I was allowed to sit at a table sans parents, making me feel like such an adult. I must have been about 9 or 10 when my friend and I were allowed our own table; truth be told it was probably as much of a break from the adults to be rid of us as it was for us to be rid of them.

You can eat inside, but the main attraction is the outside seating deck and the tables that are right on the beach. James and I went one night in early November. It was freakishly cold that night, but with the outside heaters we decided to brave the cold to enjoy the sunset. The outside area has such a great relaxed atmosphere with live music. There was a wedding at their reception pavilion that night, so we were "treated" to their music instead of our own.The Sandbar have a lovely menu of tropical drinks, perfect for a hot sunny day. My favorite is the Passion Fruit Pina Colada, but I passed as it was too cold that night for a frozen drink. James stayed true to his Sandbar staple, a Bahama Mama. The Sandbar has two different menus: a Deck Menu and an Inside Menu. As I don't eat seafood, this can prove to be a bit of a challenge. They have an amazing Shrimp salad that I'm able to get with blackened or jerk chicken that is sprinkled with Gorgonzola cheese, fresh mango, and has a passion fruit dressing. Until recently, it had been added to the Deck Menu, but as it was so cold that night, I wasn't in the mood for salad. Once it gets warmer it's back to pleading with my server to have something on the Inside Menu.

We had gotten there a little early for the sunset so decided to have a starter. I had their house salad (also with mango and passion fruit dressing) and James opted for a more sensible cup of soup. We both opted for the Buffalo Burger with Swiss, Mushrooms, and Sauteed Onions as our main course. There is something about a burger on the beach that you just can't beat. It also takes be back to my childhood when it was about the only non-seafood option. The burgers there are huge, and when paired with fries, can definitely be shared by two, which is what we'll do the next time we get a burger there.

Sitting in the cold was completely worthwhile for a view like this... Another perk of eating outside before sunset is that your server takes your guess of what time you think the sun will disappear into the gulf. Whoever gets the closest guess to the actual time wins a bottle of sparkling wine. We've yet to win, but have come pretty close. Whether your looking for somewhere to unwind after a stressful weekday or to have a relaxing dinner on the weekend, The Sandbar is definitely a lovely place to be.

Lunch at Restaurant Miramar in Marseille (10/09)

The pièce de résistance of our day in Marseille was lunch at the renowned Restaurant Miramar, whom are famous for their most authentic bouillabaisse. Situated overlooking the harbor, it was the ideal place to sit outdoors for lunch while soaking up the atmosphere of Marseille. We were entertained by several street performers, my favorite was very reminiscent of Django Reinhardt. The "main attraction" to le Miramar is most definitely the bouillabaisse which is served in the traditional fashion: fish and shellfish served on a platter with the broth in a separate bowl. This is all served with a rounds of bread spread with rouille (a mayonnaise like sauce with garlic, chili, and saffron). When ordering the bouillabaisse, you are presented with a selection of sea creatures to choose from. This is one occasion that I really wished I could have seafood. The ceremony of having bouillabaisse in the place that is argued to have the most authentic in the world would have been a badge of honor I would have proudly worn. We opted for a few land roaming choices and were treated to this leisurely, very enjoyable meal...

We were first treated to a slice of black truffle on toast. While I've had many things that were "truffle flavored", this was my first experience indulging in an actual, non-dried truffle. It was divine. The first bite was a little strange. It had a musty, pungent flavor, but the more I ate, the more I liked it. The second bite definitely had more of a mushroom/beefy tone. To completely savor the experience, I took little bites to optimize this course.

This was then followed by a small glass of chopped seafood in a soup very similar to gazpacho. I sadly had to pass, but I did enjoy the zucchini/olive bread that was served with it. It was yeast free and had the texture of a "quick bread". It would have also gone nicely with an olive or artichoke spread. Perhaps even a hummus.
We were feeling completely spoilt and relaxed by the time our main course arrived: potato galette - on top of filet de boeuf- on top of polenta with a drizzle of au jus and olive oil.
For dessert I opted for the selection of strawberry treats. There was a strawberry crème brûlée, strawberry milk shake (no ice cream involved, more like whipped strawberry milk), strawberry sorbet with a strawberry wafer (looks a bit like salami now) and in the center a few stewed strawberries, marinated strawberries, and the skewer on top a very interesting, chewy strawberry candy. The presentation was fantastic, and not to be outdone by the other courses, before you are even served your first, the pastry chef comes out with a separate dessert menu to take your order. I was very sad that all of this was coming to an end, and then came our coffee...

Our coffee was served with this delightful platter of sweets. Now this is a place I could get used to!

Le Miramar
12, quai du Port
13002 Marseille
Tél. : 04 91 91 10 40 - 04 91 91 41 09
Fax : 04 91 56 64 31
Email : contact@bouillabaisse.com

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An Apt Dinner at La Colombe d'Ocre (10/07)

Our local boucher in Roussillon was closed that day, so we set off to Apt where we found a fantastic Boucher - Charcutier - Traiteur: J. C. Malavard. He had an amazing selection of meats (that you could have cut to order) and prepared foods. We chose a heavenly Gratin de Chou-Fleur to go along with our steaks (seasoned with a little herbes de provence). We had some left over ratatouille to finish off and roasted some tomatoes and onions too. As we were nearing the end of our two weeks in France, we were trying to finish off the edibles that we had accumulated while there.

La Charollaise - Apt en Provence
Boucherie ~ Charcuterie ~ Traiteur: Jean-Claude Malavard
8 rue de la Sous Préfecture, 84400 Apt en Provence
Tél. : 04 90 74 14 16

To finish off dinner, I had three beautiful macarons from a place I discovered while in search of beef. We were walking through Apt and it was sort of like I had a honing mechanism: I had this strong urge to look right and there to my surprise was a massive display of macarons in all of the colors in a box of crayons. With approximately 16 flavors to choose from, I walked out with Passion Fruit, Lavender, and Rose. There isn't anything to say other that I was pretty sure that I needed to move to Apt. They also had floral flavored marshmallows, which I regretfully didn't try. Still, I guess it gives me a reason to return.

Alain et Valérie Bouchard Pâtisserie

34, rue des Marchands 84400 Apt en Provence

Tél. : 04 90 04 84 71

Our Last Day in Annecy (10/03)

Our last full day together in Annecy was spent with an indulgent lunch celebrating J and his sister's birthdays. We had a fantastic meal at Brasserie Saint Maurice. My first course was one of the most amazing, indulgent dishes of my life...
Yes, it is just carpaccio of beef (or boeuf) but it was the best I've ever had. The beef was so tender and the taste was amazing. In addition to the salad and Parmesan, it was drizzled in a beautiful olive oil, sprinkled with course sea salt, and chives. The flavors were all so distinct and pure - and went so perfectly together. If I had to come up with my final menu, this would absolutely be the starting point!

Afterwards we had a walk around Annecy to settle out stomachs (and to somewhat sober up).

If you order flowers in Annecy from FTD.com - this is where they just might come from...

If you are in Annecy and looking for something for a very pampered pooch, Au Chien Elegant is the place for you! They had designer everything for the most discerning pup.

We then went for a walk in the park where we experienced two seasons in under five minutes. Let's start with Autumn: the leaves are just starting to change color.

Next enters Winter: the mountain tops were starting to get their first dusting of snow...

Brasserie Saint Maurice

7, Rue Collège Chapuisien

74000 Annecy, France
+33 4 50 51 24 49‎

What to Eat After Walking Through Alpine Pastures (10/01)

After a long, high altitude walk through Alpine Pastures (in which I've spared you from the photos), we were ravenous! It was my turn to make dinner that night, so I went for an easy classic: steak, sauteed mushrooms, and salad.
The steak was cooked à point, and served with Sauce béarnaise, from a jar I'm afraid, and not made by my own fair hand. Though making it from scratch is yet another thing I'd like to attempt in the upcoming year. I've never made béarnaise sauce before, and am somewhat terrified of ending up with scrambled eggs.

The steak was followed by a cheese course. We had some lovely cheeses: (clockwise from the top) Comté, Bleu des Causses, Reblochon, and Epoisses.

We finished with a box of Bonne Maman Lemon Tartlets, which were surprisingly good. They were nice and tart - not too sweet.

Stomach full, legs tired, I was ready for bed. Another good day in France...

Annecy - Lunch at L'Auberge du Lyonnais (9/30)

After a busy morning shopping at Annecy's lovely market, we were ready for lunch! At the recommendation of my in-laws, we chose L'Auberge du Lyonnaise. Located in the Old Town of Annecy on the bank of the Thiou Canal, it was an ideal spot to have lunch during the week when we normally would have been at work. We reserved a lovely table in the shade on the pavement at 12:45 for lunch.

The sun had broken through the haze and it was turning into a very warm day, so we chose a cold bottle of Apremont. It couldn't come quickly enough and it was accompanied by a plate of jambon pastry pinwheels.

We opted for the week menu which offered two starters, two main courses (one fish and one beef), and two deserts to chose from.

J and I chose the Tomato and Feta Cheese in Filo Pastry Shell. Drizzled with a little olive oil, it was sublime! With dishes like this, it can be so tempting to add too much to it, a drizzle of Balsamic Reduction - or other sauce, I was so happy that they didn't. The sweet, rich flavor of the lightly roasted tomatoes went so well with the salty, creamy feta. This was proving to be a very good choice for lunch...

... then came the main course: Faux Filet, à point. Now if I could scream it from the roof tops: I LOVE FRENCH BEEF!!! This was just a simple steak: good quality beef, cooked well, seasoned with a little sea salt. So simple, so perfect. America is known for it's steak houses, but the best steaks I've ever had have mostly been in France. Even my favorite local steak is at a French restaurant. I LOVE FRENCH STEAK!!! Ok, regroup... The steak was joined by:

...creamy, smooth mashed potatoes drizzled with a little jus, and my favorite, haricot vert.

Dessert was something chocolaty that didn't impress me enough to take a photo, and didn't really leave much of a memory. To be fair though, I was a state of food bliss from the preceding courses, not to mention also very full, it would have taken something insanely amazing to live up to all of that.

~ L'auberge du Lyonnais ~

9 rue de la République

74000 Annecy

contact@auberge-du-lyonnais.com

Tél. 04 50 51 26 10 Fax. 04 50 51 05 04

For more info on the restaurant and hotel, along with beautiful photos and their menus, please click the following link: http://www.auberge-du-lyonnais.com/

Culinary Creations: Easy Leek & Cheese Topped Cottage Pie

This is my "cheat" version of cottage pie. Cottage pie is the correct name for this dish when using beef. Even though it is commonly know as "shepherd's pie", shepherd's pie is actually the name of this dish when using lamb. Which ever you call it, it is a very comforting dish. While I try not to use packets too often, there are just some nights when it's inevitable. Most of the ingredients for this dish are staples in my cupboard, with the mince in my freezer, making it an impromptu dish. Some time in the next few months I will post my "100% from scratch recipe".

I first start by browning 1 pound of mince beef or buffalo, with a good pinch of dried thyme. Once most of the pink is gone, I add in some chopped onion and carrot.

Next comes the packet of Coleman's Shepherd's Pie mix. I'm not only partial to Coleman's because I used to live in Norwich, I really do think their mixes are top notch. My local supermarket even carries it so I don't have to rely on stocking up in the UK or scouting out an import shop. Once you mix in packet, add 100ml of red wine, 200 ml of water, and if you are so inclined, two chopped slices of cooked bacon. This is also when I rely on my cupboard staples where I keep a small supply of dried vegetables. From that I added some dried celery, corn, and peas. Gently simmer for 10-15 minutes.

Once simmered, put into baking dish and top with mashed potato. Now, I did say this was impromptu. Instead of running to the supermarket for potatoes, I also have organic dried potato flakes in my cupboard. While I wouldn't serve this to company, it's a good solution for when its just us. I will say that I use a good quality butter (mostly Kerrygold Garlic & Herb Butter) and I always add fresh herbs. In this photo I used chives, rosemary, and thyme. Bake for 15 minutes at 350F.


This step was inspired by another Norwich legend: Delia Smith. After baking for 15 minutes, take out and top with 1 leek, sliced, then top with shredded cheddar cheese. Bake for another 15 minutes, or until bubbling.

Here is what it should look like when finished.

Enjoy! Some may turn their nose up at the use of packets and dried ingredients, but i think it beats the heck out of over processed frozen meals!

Variations:

• If you can't find Coleman's mix, any sort of beef, mushroom, onion, or brown gravy will do.
• For a vegetarian version, use meat free gravy and lentils and mushrooms instead of mince. Or even vegetarian crumbles.
• If you make this in advance, I would wait until the day of serving to add the potatoes, then follow instructions from that point on.