Lemon and Rosemary Martini

Tags

cocktail, gin, gluten free, lemon, martini, rosemary, Southern

One of my favorite things about living in Lexington is the food scene. We have tons of new restaurants and food based events. This past week, we had Burger Week; 36 establishments created and sold a $5 specialty burger. Some were creative, using things like kimchi or other non-traditional toppings. Others were more traditional but used high end ingredients like homemade corned beef with homemade kraut and dressing. This week encourages you to go out and try new places.

While at Napa Prime, located between Lexington and Versailles, I was pleased to see a Lemon and Rosemary Martini on the menu. Though I drank sangria that night, I was inspired to go home and create. Below is my version. Multiply this recipe by the number of total drinks you want to make…. Or just be selfish and make one only for you….

Lemon and Rosemary Martini

• 2 oz gin (or vodka if you prefer) *use gluten free spirits for gluten free version
• 1 oz lemon juice
• 1 oz simple syrup
• 1 sprig of fresh rosemary
• Ice, preferably crushed
• Lemon peel and additional rosemary to garnish

In a cocktail shaker, combine the gin, juice, syrup and the rosemary sprigs. Top with ice and then shake vigorously. Strain and pour into a martini glass. Garnish with the lemon peel and a rosemary sprig. Serves 1.

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Grilled Peaches

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dessert, fruit, gluten free, grilled, peaches, quick, Southern

It’s that perfect time of year…. PEACH TIME!

Nothing beats sweet, juicy Southern peaches warm from the summer sun. I don’t like to do too much to them. I want to embrace their perfection, not mask it. This dessert is a quick one, perfect to thrown on the grill while you each the burgers you just made.

Grilled Peaches

• 2 ripe peaches, halved
• 2 tbsp honey
• Cinnamon, to taste
• Almond slices to garnish

In a bowl, drizzle the peach halves with the honey. Sprinkle with cinnamon to taste. Place on grill over medium heat. Grill for 2 minutes per side. Garnish with the almonds. Serves 2.

The Perfect Remoulade

Tags

dressing, gluten free, remoulade, sauce, seafood, Southern

Rarely do I try a recipe and love it so much I don’t feel the need to make changes. This recipe is one of those perfect recipes I simply adore just the way it is. I make it for fried fish, salmon patties and burgers, po’ boys, etc. Really it is so good I would eat it with a spoon. Don’t judge me. And don’t freak out about the large amount of ingredients. They are all things you have in your cabinet. This recipes is well worth the effort.

The Perfect Remoulade (from Smoke & Pickles by Edward Lee)

• 2 large eggs, soft boiled
• 1 1/4 cup mayonnaise
• 1/3 cup finely chopped shallots
• 1/2 cup chopped pickled okra (or cornichons if you dont have pickled okra)
• 2 garlic cloves, microplaned
• 1 tbsp prepared horseradish
• 2 tsp fresh lemon juice
• 2 tsp chopped fresh tarragon
• 1 tsp fresh flat leaf parsley
• 1 1/2 tsp grainy mustard
• 1 tsp ketchup
• 3/4 tsp worchestershire sauce
• 3/4 tsp sweet paprika
• 1/4 tsp cayenne pepper
• 3/4 tsp kosher salt
• 1/2 tsp sugar
• 1/2 tsp fresh ground black pepper
• Zest of 1 orange
• Zest of 1 lemon
• 3 dashes of tabasco

Add everything EXCEPT the eggs to a large bowl and stir to combine. When all is mixed well, add the eggs by mashing them against the bowl wall with a fork. They are ok left in chunks smaller than a dime. Refrigerate to let the flavors meld. Serve with anything. You cannot go wrong here. Makes approx 2 cups.

 

 

Peach Pecan Crisp

Tags

crisp, dessert, oats, peach, pecan, Southern

There is nothing more representative of the delicacies of the South than peaches and pecans. They are quintessentially Southern. This crisp is quick, delicious, and embraces the South at its best. You will love it.

Peach Pecan Crisp (inspired by Sally’s Baking Addiction)

The Filling:

• 5 cups thinly sliced peaches
• 1/4 cup all purpose flour
• 2/3 cup granulated sugar
• 1/4 tsp salt
• 1/2 tsp vanilla extract

The Topping:

• 3/4 cup brown sugar
• 2/3 cup all purpose flour
• 3/4 cup quick oats
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 3/4 cup pecans, roughly chopped
• 1/2 cup unsalted butter, at room temperature

In a bowl, combine the peach filling, gently tossing so as not to crush the peaches.

In another bowl, combine the sugar, flower, oats, cinnamon, and salt. Using a fork, cut the butter into the dry ingredients until clumpy (much like pie crust). Stir in the pecans.

In a lightly greased 8×8 inch glass pan, add the peach filling. Sprinkle the topping over the peaches. Bake at 375 degrees until the filling is bubbly, about 35 minutes. Serves 6.

Collard Green Carbonara

Tags

bacon, carbonara, collard, eggs, green, Italian, Parmesan cheese, pasta, Southern

Carbonara is one of the easiest and most satisfying dishes to make, especially on a work night. I worked today, came home, made dinner, went to the gym and ran 2 miles, showered and read a bit. I am tired! There is nothing better than a satisfying meal at home when all the rest of the day is a rush.

Collard Green Carbonara (from Southern Living)

• 12 oz uncooked spaghetti
• 6 thick hickory-smoked bacon slices, chopped
• 1 medium-size red onion, halved and thinly sliced
• 2 garlic cloves, minced
• 4 cups firmly packed chopped fresh collards
• 3 large eggs, lightly beaten
• 1 large  egg yolk, lightly beaten
• Salt and black pepper to taste
• 1/2 tsp dried crushed red pepper
• 3 cups freshly shredded Parmesan cheese

In a skillet, fry the bacon until browned and crispy. With a slotted spoon, remove the bacon, leaving behind the grease drippings. Add the onion to the bacon grease and saute until tender. Add the garlic and saute for another minute. Add the collards and saute for 5 minutes. Add the bacon; stir to combine. Remove from heat and set aside.

Fill a large pot with water and salt. Place over high heat and bring to a boil. Add the noodles and cook until al dente.

In a large bowl, whisk the eggs. Add the salt, pepper, red pepper, and cheese. Stir to combine.

Drain pasta and reserve some of the pasta water. Immediately pour the hot pasta onto the egg mixture and toss quickly to coat. The heat will cook the eggs. Add the collards and toss again. Serve with a garnish of Parmesan cheese. Serves 6 to 8.

Perfect Pecan Pie

Tags

dessert, pastry, pecan, pie, Southern, tradition

Sometimes pecan pie can be sickly sweet, overwhelming the nutty flavor. This pecan pie is our family favorite. My grandmother has been making it for years from her stained, tattered red gingham Better Homes and Gardens cookbook. You will appreciate the simplicity of the flavors and how easy it is to make.

Perfect Pecan Pie

• 1/2 cup white sugar
• 1/4 cup butter, softened
• 1 cup light corn syrup
• 1/4 tsp salt
• 3 eggs
• 1 1/4 to 1 1/2 cup pecan pieces
• 1 prepared 9 inch pie crust

Preheat oven to 350 degrees. Using a mixer, cream together the sugar and butter. Add the syrup and salt, beating well. Beat in the eggs, one at time, until combined. Stir in pecans. Pour the mixture into the pie crust. Bake for 1 hour and 10 minutes, or until a knife inserted into the filling comes out clean. Serves 8 to 10.

Delicious Baked Beans

Tags

baked beans, beans, side dish, Southern

I love baked beans. Not just any though. I love this recipe, which came to me courtesy of my mother-in-law. She has made these beans for years. Now I know why- they are consistently delicious every time, even if you have to adjust them just a tad. I always make extra just so I can have leftovers.

Delicious Baked Beans

• 2 (16 oz) cans of pork and beans (I only use Showboat brand)
• 1 large onion, diced
• 1/4 cup brown sugar
• 1/2 cup ketchup
• 1/2 tsp black pepper
• 1/4 cup molasses
• 2 tbsp mustard
• 4 slices of fried bacon, crumbled

Mix all the ingredients together thoroughly. Pout into greased casserole dish. Bake at 350 degrees for 45 minutes.

Tapas Week Part 2: Crispy Spicy Black Eyed Peas

Tags

black eyed peas, gluten free, healthy, protein, salty, snacks, Southern, tapas, vegetarian

When I have a food craving, it’s usually for crunchy saltiness. I usually don’t want potato chips, just because they are so bad for you. These little babies meet my needs. And they have a little boost of protein that keeps you from getting hungry. I love that you could use nearly any flavor combination with them. Next time I am thinking something curry… What flavor combo would you use?

Crispy Spicy Black Eyed Peas (from Rufus’ Food and Spirits Guide)

• 2 cups dried black-eyed peas
• 3 tbsp olive oil
• 2 tsp cayenne pepper
• 1 tsp chili powder
• 1/2 tsp Old Bay
• 1/2 tsp paprika
• 1/4 tsp ginger
• 1/4 tsp turmeric
• sea salt to taste (it takes quite a bit)
• white pepper to taste
• black pepper to taste

Preheat oven to 350 degrees. Rinse beans removing any stones or dirt. Cover with water simmer for 15-20 minutes. They should still have a little bite in them. Drain beans. In a bowl, combine the peas, oil, spices, salt and pepper. Stir gently to coat. Pour beans onto the baking sheet. Roast for 45 to 1 hour or until the sound like popcorn kernels rolling around on the tray. Let cool. Store in airtight container.

In My Kitchen – January 2014

Tags

2014, cookbook, cuisine, Edward Lee, Smitten Kitchen, Southern

In My Kitchen – January 2014

A lovely new apron made with love by my mother in law…

Three new fantastic cookbooks….

I have made many recipes from the Smitten Kitchen book already. It’s a keeper for sure.  I can’t wait to try recipes from Edward Lee book. He has such a unique view of Southern food! As for the canning book, I am afraid it has already encouraged me to expand my garden plans!

Mostly I have list after list of recipes I can’t wait to try but just don’t have the time (or space in my stomach) to make all at one time. This year I hope to make homemade bacon, stuff more sausage, and make my own cheese and crackers (I have a cheese making class scheduled for later this month).

What is in your kitchen this month? Pop over to Celia’s blog Fig Jam and Lime Cordial to see what is going on in other kitchens around the world.

Omelette Pie?!

Tags

bacon, breakfast, easy, eggs, food, lorraine, mushrooms, quiche, Southern

When my husband came in the kitchen last night, he gave this dish a funny look and said, “What’s that?” I told him it was a quiche. He said, “No one here is French! It’s omelette pie!” Regardless of what you call it, it’s tasty and easy to through together. Perfect for breakfast during the hurried holidays or for a lovely brunch with friends.

Quiche Lorraine

• 1 prepared pie crust
• 1/2 pound of bacon, fried and diced
• 6 oz fresh mushrooms, sliced
• 1/2 cup finely chopped onions
• Olive oil
• 1 cup milk
• 1/2 cup heavy cream
• 3 eggs
• Slat and pepper to taste
• 1/8 tsp ground nutmeg
• 1 cup grated gruyere (I used cheddar because it’s what I had)

Preheat oven to 350 degrees. Place the crust in a pie pan and prick the crust with a fork to prevent bubbles. Parbake the crust until just starting to show color. Remove from the oven until the filling is prepared.

In a small skillet, saute the onions and mushrooms together. Pour off any extra juices. In a large bowl, whisk together the eggs and the cream. Add the milk and nutmeg, whisking again.

In the crust, sprinkle the bacon. Top with cheese and the mushroom mixture. Pour the eggs over it all. Place the quiche in the oven and bake until set, about 25 minutes. Allow to cool for 10 minutes. Serves 4 to 6.