Valentine’s Day Dinner

Posted on February 7, 2020 by Camille

This year I will be doing a Valentine’s Day Dinner for 6 of our closest friends visiting over Valentine’s Day Weekend. I’ve decided to do a simple dinner, one that won’t keep me in the kitchen all night. Being able to prep and prepare some of the food in advance will keep me in the kitchen for a minimum amount of time so I can enjoy my company and not work as hard while they are here.

I’ve decided on steak since they all love it and have no dietary diversions. I’ll have a variety of Hors d’Oeuvres but not too many as I don’t want to fill them up before we get to dinner. Dessert will be special and chocolate for
sure.

Valentine’s Day Dinner 2020

Hors d’Oeuvres and Cocktails
Lobster Cakes
Kalamata Olive Tapenade
Goat Cheese Crisps with Tomato-Cucumber-Mint Salsa
Bourbon Manhattans, French Rose Wine

First Coarse
Mussels with Chorizo Sausage and Cherry Tomato Compote
Crusty Artisan Bread
Unoaked Chardonnay

Entree
Pan Seared and Roasted Filet Mignon with Sautéed Wild Mushrooms
Smashed Yukon Gold Potatoes with Creme Fraiche
Haricot Verts and Pecans
Sangiovese

Dessert
Chocolate Mousse Cake
Shiraz

Lobster Cakes

Kalamata Olive Tapenade

Goat Cheese Crisps

Mussels with Chorizo Sausage and Cherry Tomato Compote

Pan Seared and Roasted Filet Mignon

Smashed Yukon Gold Potatoes

Haricot Verts and Pecans

Chocolate Mousse Cake

 Happy Valentine’s Day! 

To leave a comments click on to my email address.

camille@camillecooksforyou.com

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Rainy January

Posted on January 14, 2020 by Camille

I’m not complaining about the weather. It is January after all, and we could be having snow days instead of rainy days. The temperature outside is not cold at all. 60 to 70 degrees in January is pretty great but oh the rain.  So what to do on a day when you cannot be outside? For me the only answer is to cook and create delicious food. And that is exactly what I have been doing. Here are some of the recipes I made these last few days.

Homemade Pasta

I made this pasta with my new Kitchen Aid Pasta Roller and Cutter. I had been using a very old hand crank pasta roller (one my mother gave me for my wedding shower). It was from Italy and it worked very well but it was exhausting to use. I’ve had my eye on the Kitchen Aid for years but the price was not what I wanted to pay. My persistence in holding off worked well for me since I got it on sale for $100 less than normally priced. No need to buy pasta any longer! I love my machine.

Pot Roast

Three Cheese Shallot and Bacon Tart

Apple Pear Pie with Crumb Topping

Orange Marmalade

Pickled Jalapeños

Roasted Marinara Sauce

There you go: Something to do when the weather isn’t going outside weather. Mind you, we didn’t eat all of these dishes. The pie was a trade deal for tickets to Biltmore Estate (Thank you Bill and Lynn), the marinara and pasta both are in the freezer, the pickled jalapeños and the marmalade are tucked away on the refrigerator shelf, the pot roast was several nights ago and the tart was last night’s light dinner with a spinach salad.

It’s still raining and I think I’ll make a chocolate cake to bring to knitting on Thursday.

camille@camillecooksforyou.com

Posted in Accompaniments, Ahh Haa Moments, Bacon, Brie, Cheese, Creme Fraiche, Egg Dishes, Eggs, Entree, Food For Thought, Quiche, Savory Tarts, Shallots, Talagio Cheese, Tarts | Tagged , , , , , | Comments Off on Rainy January

Christmas Tree Decorating Dinner

Posted on December 7, 2019 by Camille

Tonight we trim the Christmas Tree and for dinner we are having Oven Braised Beef Short Ribs. I made this dish a couple of days in advance so I wouldn’t have to think about it while decorating our apartment. Plus making this in advance will allow the flavors to meld together and make the short ribs more succulent and delicious. I haven’t made short ribs in quite a while since I never see really good looking short ribs at the butcher but last week Whole Foods had the best looking short ribs. Also, they had a special for Amazon Prime Members – $2,00 off the price per pound. I couldn’t pass this deal up.

I like to serve Oven Braised Short Ribs with Spaetzel and a green vegetable to complete this hearty dish.

Oven Braised Short Ribs

Spaetzel

Enjoy and Happy Tree Trimming!

camille@camillecooksforyou.com

Posted in Accompaniments, Ahh Haa Moments, Beef, Braised Short Ribs, Braising, Entree, Food For Thought, Short Ribs, Spaetzel | Tagged , , | Comments Off on Christmas Tree Decorating Dinner

Thanksgiving Feast 2019

Posted on November 4, 2019 by Camille

I had Thanksgiving Dinner last week (exactly 4 weeks early) since my sister and her husband were visiting and we could be together with my brother. I made everything traditionally (my traditions) with one exception – I changed the brining method for my 17 pound turkey. I have been doing the wet brine for years but decided I wanted to try something different. I did some research on dry brining and thought I’d give it a try. It worked out pretty good but I will go back to wet brining next year.

The dry brining method seemed attractive to me because it doesn’t take up as much room in the refrigerator as the wet brining. Remember with wet brining that big turkey has to be immersed in a watery brine so a ton a space is is needed in the frig. With a dry brine you rub the turkey with Kosher salt and the optional herb or two and let it sit in the refrigerator for 72 hours, the amount of time needed for dry brining. I read so many different articles on dry brining and they all were pretty much the same. 1 Tablespoon of salt for every 5 pounds of turkey. The method was super easy, took no extra space in the frig and it produced a pretty good product. What I did not like was that the turkey did seem a bit salty: I never have had that problem with the wet brine. The turkey was moist and flavorful, but with the wet brine I feel that the turkey is much more moist and way more flavorful. So I am going to suggest you do the wet brine if you can spare the space in your refrigerator. With that said here is the menu I prepared for our Early Thanksgiving Feast.

Roasted Organic Turkey with Wild Mushroom-Chestnut Stuffing and Plenty of Turkey Gravy

Wild Mushroom and Chestnut Stuffing

Roasted Corn Pudding

Brussels Sprouts and Pearl Onions with Pancetta

Smashed Yukon Gold Potatoes with Turnips and Fresh Sage

Sweet Potato Casserole with Pecans-Streusel Topping

Pumpkin Cheesecake with Caramel Sauce and Whipped Cream

Old Fashioned Apple Pie

Organic Turkey from Whole Foods Market wholefoods.com

Chestnuts from Wm-Sonoma.com

Happy Thanksgiving To All! We have so much to be thankful for.

camille@camillecooksforyou.com

Posted in Ahh Haa Moments, Apple Pie, Apples, Bacon, Bread, Brine, Brussels Sprouts, Caramel Sauce, Cheesecake, Chestnuts, Corn, Dessert, Dessert/Pastry, Desserts, Dinner, Dried Cranberries, Dried Fruit, Entree, Food For Thought, Fruit Desserts, Gravy, Hints and Tips, Mushrooms, Pancetta, Pastry, Pastry Crust, Pate Sucre, Pecans, Pie, Poultry, Pudding, Pumpkin, Recipes To Share, Sage, Sauces, Side Dishes, Sides, Stuffing, Sweet Potato, Thanksgiving, Turkey, Vegetables, Wild Mushrooms | Tagged , , , , , , , | Comments Off on Thanksgiving Feast 2019

Tricks Or Treats, Money Or Eats!

Posted on October 26, 2019 by Camille

BOO!!!!!

I love Halloween!! Who Doesn’t love this crazy, goofy, scary holiday? For me it is the best holiday of the year as I love everything about it. We are invited to a party this year and I am making treats that remind me very much of Halloween when I was a kid. They might remind many of you of the treats that we were given and allowed to eat when there was no scare of tainted Halloween candy. These treats really aren’t for the Trick or Treaters but more for a party or to nosh on while waiting for the door bell to ring.

Caramel Corn

Caramel Apples

Spooky Cookies

Happy Halloween!!

camille@camillecooksforyou.com

Posted in Accompaniments, Ahh Haa Moments, Caramel Apples, Caramel Corn, Cookies, Food For Thought, Halloween, Honey Roasted Peanuts, Nuts, Popcorn, Sugar Cookies | Tagged , , , , | Comments Off on Tricks Or Treats, Money Or Eats!

BLT Quiche (Bacon, Leek and Tomato)

Posted on October 7, 2019 by Camille

I love this quiche because all of the cheeses used here are mild and flavory smooth. Nothing harsh about these delicious, creamy cow’s milk cheeses. I also like to use a ceramic tart dish because it bakes up a crispy crust without having it go super brown as a tin tart pan will do. 

Serve this deletable quiche for brunch or lunch with a salad and you will be quiche satisfied. I’ll even serve it for dinner and push away from the table happy as a French woman.

Click on to either of the photos or the BLT Quiche recipe name to go directly to the recipe page.

BLT Quiche

Bon Appetit 

camille@camillecooksforyou.com

Posted in Accompaniments, Ahh Haa Moments, Bacon, Brie, Cheese, Creme Fraiche, Food For Thought, Leek, Mozzarella Cheese, Pate Brisee, Quiche, Talagio Cheese, Tomato | Tagged , , | Comments Off on BLT Quiche (Bacon, Leek and Tomato)

Summer’s Bounty

Posted on August 30, 2019 by Camille

Two of the best things about the end of summer produce are Corn and Tomatoes. Both are at their height of superbness! Here is a recipe for Corn Chowder and a recipe for a very simple Tomato-Green Chili Salsa. Serve the Chowder with a Bowl of Tortilla Chips and this delicious salsa. A salad with Tomatoes, Green Beens and a Wedge of Maytag Blue Cheese would also be a great accompaniment to the Chowder.

Corn Chowder with Chicken

Tomato-Green Chili Salsa

Boston Lettuce with Tomatoes and Green Beans Tossed with Balsamic Vinegar and XVOO

Enjoy the rest of your summer and all that Corn and Tomatoes have to offer.

camille@camillecooksforyou.com

Posted in Accompaniments, Ahh Haa Moments, Appetizers, Balsamic Vinegar, Chicken, Chili Peppers, Chowder, Corn, Food For Thought, Salsa, Tomato, Vinegar, XVOO | Tagged , | Comments Off on Summer’s Bounty

Hot Sauce (Very Hot Hot Sauce)

Posted on August 12, 2019 by Camille

If you’re a fan of hot sauces then you will love this one. I used several different types of hot peppers but only 1 Carolina Reaper. The Reaper is rated as the hottest pepper on the planet. The other peppers I used were jalapeño, cayenne and habanero. I am so happy I used only 1 Reaper. I had 4 but decided to not go too crazy. It’s a good thing I used only the 1. This sauce is really hot. If you like it milder use more mild peppers. If you like it hotter use more hot peppers. You decide. The recipe is a guide and you can change it up whatever way you like. Just be sure to wear rubber gloves and make the sauce in a well ventilated area.

Hot Sauce (Very Hot Hot Sauce)

Makes About 3 Cups

20       Hot Peppers, Rinsed, Stems Off And Cut Into Pieces (I used 1 Carolina Reaper, 3 Red Jalapeños, 6 Red Habaneros, 10 Red Cayenne Peppers)

1          Large Spanish Onion, Cut into Chunks

4          Garlic Cloves, Smashed

1          Teaspoon Coarse Sea Salt

2          Cups Water

1          Cup Red Wine Vinegar

In a saucepan combine all the ingredients, cover with a lid and bring to a boil. Turn the heat down and simmer the mixture for 30 minutes without removing the lid. Remove from the heat and bring the room temperature. Keep the lid on until cooled.

Drain the pepper mixture and set the liquid aside. Place the pepper mixture in a food processor fitted with the steel blade. Add ½ cup of the liquid and puree the mixture until it is completely smooth. With the motor running add half of the remaining liquid in a slow and steady stream through the feed tube and process until incorporated.

Strain the sauce through a fine mesh strained. Store in bottles and refrigerate. It is best to let it sit in the refrigerator for a week or more before using to give the Hot Sauce time to infuse its flavor. The Hot Sauce will last for months in the refrigerator. Shake it well before each use.

Hints and Tips: I like my Hot Sauce just a little thicker than Tabasco Sauce. If you like yours thicker add the amount of liquid you like.

ALWAYS wear rubber gloves when making this Hot Sauce. No exceptions.

Make the sauce in a well-ventilated area. Keeping the lid on will help to hold the fumes down.

My recipe is super hot and if you want it milder don’t use the Caroline Reaper. It is the hottest pepper on the planet.

Enjoy!

camille@camillecooksforyou.com

Posted in Accompaniments, Ahh Haa Moments, Chili Peppers, Condiments, Food For Thought, Hot Peppers, Hot Sauce, Peppers | Tagged , , , , | Comments Off on Hot Sauce (Very Hot Hot Sauce)

Summer Fruit Cobbler Topped With Cornmeal Biscuits

Posted on July 29, 2019 by Camille

Summertime fruit is ripe for the picking and this Sumer Fruit Cobbler with Cornmeal Biscuit Topping is the perfect warm weather dessert. What I like the most about preparing a cobbler is it can be done quickly, a lot quicker than making a pie. No pastry crust to prepare and putting the fruit together can be done in no time. The cobbler top is a cornmeal biscuit and super easy to make. This Summer Fruit Cobbler is so very southern and so very delicious. Serve it warm or chilled and top it with a scoop of Vanilla Ice Cream, Whipped Creme Fraiche or good old fashion Whipped Cream.

Summer Fruit Cobbler Topped With Cornmeal Biscuits

No need to peel the peaches or nectarines. The skin will dissolve during baking. Between the skin and the blueberries the juice will have a rich red color.

 Happy Summer Fruit Eating!

camille@camillecooksforyou.com

Posted in Accompaniments, Ahh Haa Moments, Berries, Biscuits, Blackberries, Blueberries, Cobbler, Cornmeal, Dessert, Dessert/Pastry, Food For Thought, Nectarines, Peaches, Raspberries | Tagged , | Comments Off on Summer Fruit Cobbler Topped With Cornmeal Biscuits

Angel Hair Pasta with Fresh Tomatoes, Peas and Basil

Posted on July 17, 2019 by Camille

It’s Tomato Season and there is no better way, at least for me, to enjoy locally grown tomatoes than with pasta. When it is incredibly hot outside, as it is right now, I like a chilled pasta dish. This is my favorite hot weather pasta recipe since the only thing cooked is the pasta.  By tossing the hot pasta into the marinated uncooked tomatoes and basil you bring out the fresh flavors of everything.  It’s a pasta dish you can serve immediately as a main course or make it ahead and refrigerate it and serve the pasta as a side with grilled chicken, grilled seafood or a sandwich.

Angel Hair Pasta with Fresh Tomatoes, Peas and Basil

Serves 4 As an Entrée

3          Large Ripe Red Tomatoes, Seeds Removed And Diced into ¼” Pieces (You Can Use Both Red and Yellow Tomatoes)

1          Cup Fresh Peas If In Season

1          Bunch Scallions, White Part and 1” of the Green, Sliced Thinly On An Angle  (About 6 Scallions)

4          Roasted Garlic Cloves, Smashed and Chopped

1          Cup XVOO

3          Tablespoons Good Quality Red Wine Vinegar

1          Teaspoon Coarse Sea Salt

½         Teaspoon Freshly Ground Black Pepper

¼         Teaspoon Crushed Red Pepper Flakes

½         Cup Fresh Basil, Julienned or Torn into Pieces

1          Pound Dried Angel Hair Pasta

In a large bowl combine all of the ingredients except the pasta and set aside to marinate for 30 minutes.  Do not refrigerate.

Bring a large pot of salted water to a boil and add the pasta.  Cook until al dente according to the package directions.  Angel hair takes only 2 or 3 minutes to cook once the water comes back to a boil.

Drain the pasta and toss into the tomato basil mixture while still hot.  Combine the pasta and tomato basil mixture well.  Taste for seasoning and adjust if needed.  Serve immediately as an entrée or refrigerate and serve as a side dish to a sandwich or a grilled and chilled fish such as salmon.

Hints and Tips:  Never, Ever, EVER rinse the pasta or add oil to the water.  Rinsing or adding oil to the water prohibits the sauce from sticking to the pasta and we know we don’t want that to happen.

camille@camillecooksforyou.com

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