So, it’s a play on words. No harm done. This can be an addition to dinner OR because it is a very dark chocolate, eaten with a glass of perfect red wine.
- 1 lb. of good quality darkest chocolate (not bitter chocolate)
- whipping cream (1/2 cup)
- healthy sprinkle of sea salt
Chop the chocolate roughly so it will melt faster. Put a couple of inches of water in a saucepan and, using a metal bowl, add the cream. When the cream is warm (as in starting to show teeny bubbles on the edges) add the chocolate. With a rubber spatula, keep turning the chocolate around the bowl as it melts, so it doesn’t burn. When completely melted and smooth, remove from the heat.
Lay out parchment paper on a cookie sheet and pour out the chocolate, spreading it equally over the paper. Sparsely and very lightly, sprinkle some sea salt over the surface.
Now take another sheet of parchment paper and lay it on top. With your hands smooth out any high points in the chocolate. Lift the paper and sprinkle the sea salt over the top. Replace the paper, barely touching , and set in the fridge to harden. (Or outside if it is cold where you are living). This should take a couple of hours. Break up into pieces and voila…salted dark chocolate.
As I said, it is absolutely perfect with a glass of red wine….Pinot Noir, French
Merlot or Sangiovese. Yummmmmmm.
Reflections on Valentine’s Day
Valentine’s Day can bring thoughts of horror to the male species and about the same with the females. Why is that? I think we put far too much pressure on ourselves and those we care deeply for and perhaps even are in love with to prove our feelings or outdo the previous year.
Love isn’t the big showy gifts that are above your budget but think you have to buy him/her. Love, for me, is a beautiful card that was bought because of the words not the appearance; a rub on the back of my neck when standing in line at the grocery store; a foot massage every evening while watching TV; having a beautiful breakfast of blueberry french toast being prepared (like right now).
It is all the silly things we say to each other every day (without fail); the continuous flirting with each other so much our kids tease us. Inside, I think they are happy for us to be this way. I cry big, wet tears at the sound of a National Anthem, not only ours, everyone’s from all around the world. It conjures up such pride for them that it has always caught me off guard.
It might be the ‘french’ way of spelling in a crossword puzzle, or how tickled I get when my husband speaks French (it isn’t often enough, for me) and he gets laughing. He has the voice of an angel and when we first were dating we talked literally for hours on end.
It can be when he walks into a room…my heart skips a beat each and every time…still! Love doesn’t have to be complicated, just honest.
Love should be shared each and every day….it can’t ever be given the excuse “I can’t, I’m busy” or “not now, I am working”. We have no guarantee that there will be a tomorrow for any of us. With that thought in mind, why would anyone ever consider wasting that brief second or moment it takes to let the one person in your life know that you care?
We have never left the house without saying I love you to the person staying home, nor has my husband ever gone to work (downstairs in his office or in his workshop) without a kiss, saying a silly “drive carefully, no fingers, no bad words and no speeding”. Silly? you bet. Sounds dumb to you? Absolutely. Important to both of us? Without a second of doubt.
Each day, in our lives together, is a perfect gift. A 23 1/2 year gift to me. My husband has been ill all those years and it is a gift for me, that we can still share each other’s life. We have been together 25 years and I thank God every day for this life of mine.
There isn’t enough money in the world to make me consider anything else.I am not saying we don’t sometimes think murder….but never divorce and it only lasts a moment or two. My Dad said that at their 50th Anniversary “murder sometimes, divorce never”.
So, don’t think the flowers have to be big, the candy bigger and dinner off the wall price-wise. Tonight my beloved husband is preparing dinner for us. I don’t know all, but I do know it is made up of my favourite foods.
Simple happenings? Of course, Lovingly given and prepared? Without a doubt.
To my husband and our blended family of kids and grandkids….Happy Valentine’s Day and don’t think for a moment that we don’t think of you all daily.
Chicken Salad Sandwich
Here is a lighter version of the chicken salad sandwich. There is no heavy mayo to cloud the arteries and even children will love it.
- 1 tbsp. olive oil
- 14 oz. chicken tenders
- 2 cups seedless red grapes, halved
- 6 cups of baby spinach, stems removed
- 2 tbsp. fig balsamic vinegar
- 1 french baguette
- 4 oz. thinly sliced provolone cheese
Preheat broiler. Line a cookie sheet with foil and brush with some of the olive oil. Place the chicken in a single layer and drizzle the remaining oil; lightly sprinkle some salt and pepper.
Broil; for about 8-10 minutes until cooked through and beginning to brown.
In a large bowl, toss the spinach, grapes, chicken tenders and the balsamic vinegar.
Cut the baguette in 4 portions, but do no cut right through. Put on the cookie sheet and top with the cheese, allowing to melt. Layer the salad on top in equal portions.
Yummy!!!!
Kid Treats You Make
Forgive me, but in past years, I would see a recipe in a magazine while waiting in the Dr.’s office but, unlike many of you (you know who you are), I would ask the receptionist if I paid for the paper would she be able to copy it for me. Then into a box it would go for “later”.
This was eons before I even thought of doing this and today I was looking through the box and here it is.
This saves you tons of money and whining when shopping. This is better than candy and 100% more natural for them.
- 4 cups of their favourite berry, pureed, strawberries, raspberries, blackberries, etc.
OR
- 4 cups of chopped peaches, cherries, apricots (whatever they like)
- 1/2 cup berry sugar
- 1 tbsp. fresh lemon juice
Cook in a saucepan over medium heat for about one half hour, until nice and thick.
Strain through a fine sieve onto a parchment lined cookie sheet, tilting so there are no puddles and thicker in some spots.
In an oven of 170 degrees bake until completely hydrated (2 1/2-3 hrs).
Cool for 10 minutes and then cut into 4 x 5 inch rectangles. Roll them up in parchment paper and store at room temperature for up to a month. If they last more than 5 minutes actually, I will be surprised.
They are soooooo good and what could be better. Homemade, no preservatives, and not processed in a plant somewhere.
Now, who said this was only for children……gotta run!
Brown Butter Carrots
My mother always said carrots were good for the eyesight. So, always wanting to help you, my reader for the moment, to retain good eyesight, this one’s for you.
- 1/4 cup butter
- 1/4 cup shallots, finely chopped
- 1 garlic clove, peeled and minced
- pinch of salt
- 6-7 fresh sage leaves, coarsely torn
- pinch of pepper
- 1/2 tsp. cinnamon
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1/4 cup dried cranberries, finely chopped
- bag of baby carrots, washed and cut in half, steamed
In a medium frypan, melt the butter and add the garlic, cooking until the butter becomes a nut-brown colour.
Stir in the shallots, and remaining ingredients except the carrots and cranberries.
When the sage leaves begin to wilt, add the carrots and cranberries, stirring to coat well.
Serve immediately with the rest of your entree.
All kidding aside, this is a tasty dish and even the kids would like it. The cranberries add a little sweet/tang that is pleasing to the palette. With the spices, it has a Mediterranean kick. Enjoy!
After Our Dinner For Four – Comments
They came, we ate, we laughed and we chatted the evening away-okay…that doesn’t quite sum it all up to anyone’s satisfaction, does it?
It was a wonderful, relaxing evening with a couple who, we were able to ascertain, enjoy pretty much the same things as we do. Believe it or not, the two men had done a lot of the same (or similar lines) of work when they were younger.
We did the dinner in a relaxing manner and realized that it took us about 5 hours to finish the evening – pretty much spent at the dining room table.
After our guests left, I poured us a coffee and we sat for 15-20 minutes until the eyelids were closing and went to bed.
After many, many years of always cleaning everything up and going to bed with no hint of a dinner party left, it is easier to put a load in the dishwasher and say goodnight. In the early morning, I get up and tidy all the previous nights dishes, etc. It is so much faster to do this when you are well rested and able to face “the music” so to speak.
We have been profusely thanked for our efforts and all is good. Getting ready now for the next one coming up. March 17th…watch for it.
Saturday Dinner For Four
We invited a couple from our neighborhood for dinner tonight. Charlotte has been here before and is aware of the goings on BUT her husband, John, isn’t. So……pampering is the name of the game.
This is the supper we have planned and it is going to be so much fun to pull off. We love doing this, so read on. Remember our motto is, all who enter here are treated like royalty. Not to show off but to show how delighted we are to have your company.
To start with, I used my beige ultrasuede tablecloth (I made it years ago), stayed with a black and tan theme from charger plates to glasses. The shots of colour came from the flowers and the plates used. Individual candles at each setting, as well as salt/pepper shakers, butter dishes and bread plates complete the table.
Signataure Drink and Hors d’Oeurves
When we were in France three years ago, I really liked the drink “Kir”. It is a 1 oz. of Cassis and 3 oz. chilled white wine. Yummy! Don made Potato Rostis with Lemon Cream. OMG, we have sampled a few already (we call it quality control). Sucks to be us, right?
Soup and Salad
I made my favourite “Blueberry Soup” with blueberry yogurt and fresh blueberries. I love this soup. Chilled but delightful then on to the “Festive” Salad. This is, also, a favourite of mine. It is colorful and super tasty. The wine for these two courses is Piesporter.
Beef Bourguingnon with Baby Potatoes, glazed beets and baby carrots.
Don makes the best that you could ever taste. I know you think I may be bragging but, so help me, this is why we are still together. He’s a great cook and I’m a great sampler……tee hee. The wine for this course is Pinot Noir. The meat is cooked with it as well so we are just bringing out the flavours.
Now, for a change of pace (we have never done this before) a small plate of green and red grapes and a few slices of cheese, served with a glass of Lemoncella. This will clear the palette for the upcoming dessert.
Dessert
I made a maple pots de creme with salted maple sauce and a praline topping. With this is a bitter chocolate chunk salted cookie. The pairing of the sweet and the bitter is incredible and with this is a small glass of well chilled Burgundy Ice Wine.
Coffee/tea and conversations…..
Another great evening and, yes, we were delighted to have you with us. Just a note to let you know that the soup, salad and dessert were eaten before I took pictures. So sorry. Next time.
Easter Leftover Dinner
This menu will work with Easter, Christmas or whatever the BIG celebration at your home is. It is a way to invite company over and be sure to inform them it is ‘leftovers’.
Appetizers
- Cracks and cognac pate
- Squash and red pepper turine
- Smoked Salmon
Dinner
- Tourtiere with Mushroom sauce
- Leftover turkey
- mashed potatoes
- vegetables
- gravy
- cranberry sauce (homemade)
- fresh dinner rolls
Dessert
Choice of pumpkin pie or sticky toffee puddings
Now, who wouldn’t love an invitation to leftovers?
Celebration Rum Cake
I had this for the very first time at Michelle’s (Don’s niece) many years ago and, believe me, you will want to devour it all at once. It actually starts with a cake mix, but don’t tell and no one will know.
- 1 cup finely chopped pecans
- 1 yellow cake mix
- 1 pkg. vanilla instant pudding mix
- 4 eggs
- 1/2 cup each of cold water, Crisco oil and light rum
Preheat oven to 325 degrees and grease and flour a 10 inch tube pan or large Bundt pan.
Sprinkle the bottom with the chopped pecans. Mix the remaining ingredients together and beat on medium for about 3 minutes. Pour the batter over the nuts and bake for one hour.
Cool and invert on to a pretty serving plate. With a fork, prick the surface all over.
Rum Glaze
- 1/2 lb. butter (do not use margarine)
- 1 cup granulated sugar
- 3/4 cup light rum
Melt butter in saucepan and stir in the water and sugar. Boil for a full 5 minutes. Remove from the heat and VERY CAREFULLY add the rum. Now carefully drizzle the glaze over the top and down the sides. This will take a little time but repeat until ALL the glaze is used up.
I promise you, add a dollop of whipped cream and this will become your very favourite birthday cake, or anniversary, or Sunday evening dinner or OMG breakfast….get the idea?
Salted Chocolate Cookie
This is a perfect addition to the salted maple dessert I put on a few days ago. It is intense chocolate flavour with a kick of the salt. This combination actually cuts some of the “sweet” of the dessert. ‘Tis true.
- 1 1/2 cups of flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. kosher salt
- 1/2 cup butter (room temperature)
- 3/4 cup dark brown sugar
- 1/2 cup white sugar
- 1/4 cup icing sugar
- 2 large egg yolks
- 1 large egg
- 1 tsp. vanilla extract
- 8 oz. of very dark Belgian chocolate, coarsely chopped
- kosher salt for sprinkling
Preheat oven to 375 degrees and shift your racks so you can rotate the trays during the baking process. I am using a convection oven.
Sift together the flour, baking powder and baking soda, and add the salt. Set aside.
In an electric mixer beat the butter and sugars until light and fluffy (about 4 minutes). Add the egg yolks and egg one at a time, mixing well and add the vanilla. Beat this until light and fluffy (about 5 minutes). Reduce the mixer speed and slowly add the dry ingredients to just blended. With a spatula, fold in the chocolate pieces.
On parchment lined cookie sheets, drop teaspoon size balls about 1 inch apart. Bake for 6 minutes and, as you rotate the pans to continue baking, sprinkle a bit of kosher salt on top and return to oven. Do this quickly so not to harm the baking process. Bake for another 6 minutes. The cookies will firm up as they cool. Let them cool just a moment on the cookie sheets and transfer to wire racks until completely cool.
These are the yummiest and stay crispy on the edges and softer in the center. These are a perfect size to accompany any dessert you have. Store these airtight at room temperature up to a week. (If they last that long, you did something wrong).
Don’s “More Please” Chicken Kabobs
This is a really terrific kabob and as advertised, you will want more. The recipe here is for 4 people, making about 16 pieces (4 per kabob).
- 2 large chicken breasts
- 1/2 cup soy sauce
- 1 tsp. grated lime rind
- 1/4 cup lime juice
- 2 tbsp. sugar
- 2 tbsp. olive oil
- wooden skewers (soaked in water for an hour)
Cut the chicken into 1 inch pieces. Combine all the ingredients in a bowl; add the chicken pieces, cover with plastic wrap and refrigerate at least 3 hours.
Just before grilling, thread 4 pieces on each skewer. Grill until lightly browned and tender. Serve hot with the following sauce.
Aoli Sauce
- 1/2 cup whipping cream
- 3/4 cup sour cream
- 2 minced garlic cloves
Combine these ingredients in a small saucepan and bring to a rolling boil, lower the temperature and simmer for 5 minutes, whisking constantly. When slightly thickened, remove from the heat and cool down.
You can adjust the amounts used, depending on how often people keep saying “more please”. This is sooooooo good.
Grilled Cheese – A new One, Trust Me…..
Anyone who knows us, knows we watch every cooking show, competition, whatever….BUT they had a grilled sandwich that we could not believe. Now, any “diet watcher” I am giving you fair notice, go away….do not read…worse yet, do not make. HA! Gotcha!!
For each person, you need
2 slices of bread, buttered with garlic butter on both sides.
Grated Manchego Cheese, dip the bread in the cheese and fry one side. Turn them over and continue on.
Now: Here’s the kicker…
On one slice of bread (open faced, so far), place 1 slice of cheddar and 1 slice of mozzarella cheese.
On the other slice, place 1 slice of monteray jack cheese and 1 slice of swiss cheese. Put a lid on the pan and let the cheese start to melt.
With me so far?
Now put them together…..This will be the very best grilled cheese sandwich you will ever eat.
Okay, you can’t have one every day but in my defence, once in awhile is a good thing and they say chocolate is better than…..(wink-wink) . NOT……this IS the better thing.