Cajun Shrimp & Grits


Talk about a quick and easy, yet tasty dinner. I paired with a nice salad and a good Pinot Noir.

For the Grits:

  • 3 cups water
  • 1 teaspoon kosher salt
  • 3/4 cup uncooked quick-cooking or regular grits not instant
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon black pepper
  • 1/2 cup freshly grated sharp cheddar cheese, about 2 ounces ( I used about 4 oz)
  • 1/4 cup freshly grated Parmesan cheese, about 1 ounce, plus additional for serving
  • 1/4 cup chopped green onions white and green parts, plus additional for serving

For the Shrimp:

  • 2 teaspoons EVOO
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1 pound medium shrimp, 25 count, peeled and deveined, with tails on

Instructions 

  • In a 3 quart saucepan, bring the water to a boil. Add the salt, then slowly add the grits in a thin stream, stirring constantly. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 minutes. Remove from heat, then stir in the butter, black pepper, cheeses, and green onions.
  • Meanwhile, preheat the oven to 400 degrees F.
  • In a large bowl, stir together the olive oil, garlic, paprika, thyme, oregano, cayenne, salt, and pepper. Add the shrimp and toss gently to coat. Spread the shrimp in a single layer on a baking sheet lined with aluminum foil. Roast the shrimp for 5 to 6 minutes, until just pink and cooked through.
  • Serve a top the grits, sprinkled with additional Parmesan cheese and green onions.
Cajun Shrimp & Grits

Garlic, I love you!

What are the benefits of garlic?

Garlic (Allium sativum), is used widely as a flavoring in cooking, but it has been used as a medicine throughout ancient and modern history; it has been taken to prevent and treat a wide range of conditions and diseases.

Garlic belongs to the genus Allium and is closely related to the onion rakkyo (an onion found in Asia), scallion, chive, leek, and shallot. It has been used by humans for thousands of years and was used in Ancient Egypt for both culinary purposes and its health and therapeutic benefits.

National Garlic Day may be a holiday best celebrated alone or with a hefty box of breath mints and a very charitable loved one, but few foods are as deserving of their very own day of recognition as the amazing, edible bulbous plant. Celebrate National Garlic Day on April 19 with your favorite garlic-laced meal and a few fun facts about this delicious, flavor-packed add-in that can do almost anything, from reducing your cholesterol to keeping vampires at bay.

11 Things You Might Not Have Known About Garlic

1. YOU CAN EAT MORE THAN JUST THE STANDARD GARLIC CLOVE.

When you think “garlic,” you inevitably picture garlic cloves, but despite the ubiquity of that particular image of the plant, it’s not the only part you can eat. Green shoots that can be especially delicious and tender when they’re young. Think of them as garlic-flavored scallions. They make a wonderful addition to pestos, soups, and butters.

2. CHINA PRODUCES THE MOST GARLIC.

Garlic is native to central Asia and has long popped up in European and African cooking, too. But it’s China that currently holds the record for most garlic grown, China grows a staggering two-thirds of the world’s garlic, believed to be around 46 billion pounds per year.

3. AVERAGE CONSUMPTION OF GARLIC IS BELIEVED TO WEIGH IN AT AROUND TWO POUNDS PER PERSON.

Even with just two pounds, that means eating roughly 302 cloves per person per year.

4. GARLIC’S HEALTH BENEFITS ARE MYRIAD, INCLUDING AN ABILITY TO REDUCE CHOLESTEROL.

The best way to release the health-happy power of garlic is to cut it, which turns garlic’s thiosulfate compounds into allicin, an antibiotic and antifungal that is believed to reduce “bad” cholesterol as it inhibits enzymes from growing in liver cells.

5. ALLICIN IS ALSO GOOD AT COMBATING HEART DISEASE.

Allicin helps nitric oxide release in the blood vessels, relaxing them and bringing about a drop in blood pressure. . Keeping blood vessels relaxed and lowering blood pressure is good for the heart and the rest of the vascular system.

6. GARLIC CONTAINS VITAMINS, MINERALS, AND ANTIOXIDANTS THAT ARE GOOD FOR YOU.

Garlic bulbs are filled with potassium, iron, calcium, magnesium, manganese, zinc, selenium, beta-carotene, zeaxanthin, and Vitamin C.

7. GARLIC’S USE AS A HEALTH AID DATES BACK TO ANCIENT HISTORY.

It’s believed that Egyptian pharaohs plied their pyramid builder with garlic for strength, and an ancient Egyptian medical document, the Ebers Papyrus counts 22 different medicinal uses for the plant. Garlic pops up in texts from Virgil, Pliny the Elder, Chaucer, and Galen, all of which detail its various uses and share lore about the magic plant.

8. DESPITE ITS ASIAN ORIGINS, ITS NAME IS DERIVED FROM ANGLO-SAXON SPEECH.

A combination of two Anglo-Saxon words—“gar” (spear) and “lac” (plant)—is believed to be the source of the plant’s name, specifically in reference to the shape of its leaves. ,

9. GARLIC’S REAL HEALTH BENEFITS ARE PROBABLY THE REASON FOR ONE OF ITS MOST PREVALENT MYTHS.

Garlic had long been recognized as a wonderful health aid before writer Bram Stoker introduced the concept of the vampire, a beast repelled by garlic to the public with his 1897 novel Dracula. In the book, he uses it as a protective agent, and it’s believed that Stoker lifted that idea from garlic’s many medicinal purposes, particularly as a mosquito repellent.

10. YOU CAN USE GARLIC TO MAKE GLUE.

The sticky juice that’s in garlic cloves is often used as an adhesive, especially for delicate projects that involve fragile items like glass. You just need to crush it to get to the sticky stuff which, despite its smell, works surprisingly well as a bonding agent for smaller jobs.

11. GARLIC CAN CLEAR UP SKIN TROUBLES.

You can battle both acne and cold sores with garlic, simply slice cloves in half and apply them directly to the skin. Hold for a bit, as long as you can stand and while the smell might not be the best, the antibacterial properties of the miracle plant will speed along the healing process.

Here is a great article by Food52 about buying and using garlic:

ARROWFOOD

11 Things You Might Not Have Known About Garlic

BY KATE ERBLAND APRIL 19, 2018

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National Garlic Day may be a holiday best celebrated alone—or with a hefty box of breath mints and a very charitable loved one—but few foods are as deserving of their very own day of recognition as the amazing, edible bulbous plant (okay, “bulbous plant” might not sound super appetizing, but it’s certainly accurate). Celebrate National Garlic Day on April 19 with your favorite garlic-laced meal and a few fun facts about this delicious, flavor-packed add-in that can do almost anything, from reducing your cholesterol to keeping vampires at bay.

1. YOU CAN EAT MORE THAN JUST THE STANDARD GARLIC CLOVE.

When you think “garlic,” you inevitably picture garlic cloves, but despite the ubiquity of that particular image of the plant, it’s not the only part you can eat. Hard-neck varieties of garlic produce “scapes,” green shoots that can be especially delicious and tender when they’re young. Think of them as garlic-flavored scallions. They also make a wonderful addition to pestos, soups, and butters.

2. CHINA PRODUCES THE MOST GARLIC.

Garlic is native to central Asia and has long popped up in European and African cooking, too. But it’s China that currently holds the record for most garlic grown. Per a 2012 study, China grows a staggering two-thirds of the world’s garlic, believed to be around 46 billion pounds per year.

3. AVERAGE CONSUMPTION OF GARLIC IS BELIEVED TO WEIGH IN AT AROUND TWO POUNDS PER PERSON.

Even with just two pounds, that means eating roughly 302 cloves per person per year, as each clove typically weighs about three grams.

4. GARLIC’S HEALTH BENEFITS ARE MYRIAD, INCLUDING AN ABILITY TO REDUCE CHOLESTEROL.

The best way to release the health-happy power of garlic is to cut it, which then turns garlic’s thio-sulfinite compounds into allicin, an antibiotic and antifungal that is believed to reduce “bad” cholesterol, as it inhibits enzymes from growing in liver cells.

5. ALLICIN IS ALSO GOOD AT COMBATING HEART DISEASE.

Allicin helps nitric oxide release in the blood vessels, relaxing them and thus bringing about a drop in blood pressure. Keeping blood vessels relaxed and lowering blood pressure is good for the heart and the rest of the vascular system (and it’s tasty).

6. GARLIC CONTAINS TONS OF VITAMINS, MINERALS, AND ANTIOXIDANTS THAT ARE GOOD FOR YOU, TOO.

The bulbs are packed with potassium, iron, calcium, magnesium, manganese, zinc, selenium, beta-carotene, zeaxanthin, and Vitamin C.

7. GARLIC’S USE AS A HEALTH AID DATES BACK TO ANCIENT HISTORY.

It’s believed that Egyptian pharaohs plied their pyramid-builders with garlic for strength, and an ancient Egyptian medical document—the Ebers Papyrus—counts a stunning 22 different medicinal uses for the plant. Garlic also pops up in texts from Virgil, Pliny the Elder, Chaucer, and Galen, all of which detail its various uses and share lore about the magic plant.

8. DESPITE ITS ASIAN ORIGINS, ITS NAME IS DERIVED FROM ANGLO-SAXON SPEECH.

A combination of two Anglo-Saxon words—“gar” (spear) and “lac” (plant)—is believed to be the source of the plant’s name, specifically in reference to the shape of its leaves.

9. GARLIC’S REAL HEALTH BENEFITS ARE PROBABLY THE REASON FOR ONE OF ITS MOST PREVALENT MYTHS.

Garlic had long been recognized as a wonderful health aid before writer Bram Stoker introduced the concept of the vampire—a beast repelled by garlic—to the public with his 1897 novel DraculaIn the book, Van Helsing uses garlic as a protective agent, and it’s believed that Stoker lifted that idea from garlic’s many medicinal purposes, particularly as a mosquito repellent (think of the blood-sucking).

10. YOU CAN USE GARLIC TO MAKE GLUE.

The sticky juice that’s in garlic cloves is often used as an adhesive, especially for delicate projects that involve fragile items like glass. You just need to crush the cloves to get to the sticky stuff which, despite its smell, works surprisingly well as a bonding agent for smaller jobs.

11. GARLIC CAN CLEAR UP SKIN TROUBLES.

You can battle both acne and cold sores with garlic, simply by slicing cloves in half and applying them directly to the skin. Hold for a bit—as long as you can stand!—and while the smell might not be the best, the antibacterial properties of the miracle plant will speed along the healing process.

This is a great article from Food52 on how to buy and use garlic.

Garlic

There are many, many varieties of garlic, but they can all be classified as either hardneck or softneck garlic. Softneck garlic truly has a soft neck, meaning the central stalk is pliable enough to be manipulated — this is the type used to make garlic braids. Softneck garlic tends to be milder in flavor and to have more cloves per bulb (up to 20!); hardneck garlic, on the other hand, has fewer cloves but they’re larger (3, last photo) and easier to peel. 

When you buy garlic, as is true when you buy onions, you’re looking for hard, dry bulbs; like onions, they’ve been cured, which means they will last longer and store well. After being cured, the roots and stalk (1, photo below) are trimmed and the outermost layer of paper wrappers is removed. The garlic is ready to hang out in a cool, dry place in your home for months. Both types of garlic store well once cured, but softneck garlic will keep for a much longer time than hardneck, which is why you’ll usually find softneck garlic at grocery stores.

If stored long enough, you’ll eventually see little green sprouts in your garlic cloves. We generally don’t bother with removing them, but if you prefer to, just flick them out with the tip of a sharp knife. ( Iread once that they are a bit bitter, so I remove them)

Garlic

For those who think garlic is garlic, it isn’t all the same. Different varieties carry unique flavor profiles, but you’ll likely have to head to your local farmers market to try varieties like Inchelium Red, Kettle River Giant, Purple Glazer, and Sicilian Silver. Once you leave the supermarket, you’ll see more color variation, like purple streaks (2) in both the bulb wrappers and the cloves.

Once you get to know your local garlic farmer, you’ll have an easier time getting your hands on garlic at other stages of growth early season treats like green garlic and garlic scapes(the latter of which are only produced by hardneck garlic) and wet or fresh garlic (which is fully mature garlic that is eaten immediately after it has been harvested, without going through the curing process).

Garlic Cloves

If you’ve ever come across black garlic, that’s not a specific variety, it’s garlic that’s gone through fermentation and the flavor could be described as having a lot going on: “First there’s a hit of sweetness, followed by a faint hint of smoke, then a pungency that lingers long after the sweetness is gone.” If you’ve tried it and you weren’t immediately converted to its charms, cook with it, as the flavor changes with heat. 

For some, garlic cloves can be as aggravating as shallots. as recipes will call for a set number of cloves, but when heads of garlic can have such a wide range of clove sizes, there’s room for interpretation. We assume a mediumish-sized clove of garlic is about a half teaspoon once minced. 

Garlic

It’s hard to find a savory dish that we don’t like to use garlic in, but if garlic isn’t the first thing you reach for when you start cooking, we’ve got 5 ideas to get you started using more of it:

  • Pair garlic with your favorite protein: Try it with any protein
  • Introduce garlic to your favorite vegetable.
  • Make garlic bread or try grilling it.
  • Roast garlic to bring out its softer side.
  • Enjoy garlic in soup.
Garlic, I love you!

Salmon with Parsley Sauce

Having lived in the Pacific Northwest for over thirty years, I love Salmon of all types and cooked in a variety of different ways. I found this sort of accidentally online and thought I might try it with some of the beautiful parsley I grow in my herb garden. I planted my garden several months ago and it is finally starting to take off. The following bright and flavorful parsley oil makes a great salmon sauce. I served it with bacon wrapped asparagus for the perfect dinner. We paired it with a nice Pinot Noiir.


Ingredients


For the parsley salmon sauce:
1 cup packed fresh parsley leaves
1/2 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
1 large clove garlic, peeled
1 tablespoon apple cider vinegar
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
For the Whole30 salmon:
4 3-ounce salmon llets, skin on
2 tablespoons olive oil
sea salt
freshly ground black pepper


Instructions

  1. First, make the salmon sauce: combine all of the ingredients in a high-speed blender, and
    pulse until very smooth. Pour into a jar, and set aside.
  2. Next, sprinkle salt and pepper on each side of the salmon llets, and heat a large skillet
    over medium-high heat.
  3. Preheat the oven to 400-degrees F.
  4. Add the olive oil to the pan, and then add the salmon, SKIN SIDE DOWN.
  5. Watch the salmon cook on the edges. When it’s half-way cooked, move the skillet to the
    oven to nish cooking. No need to ip this salmon!
  6. Cook the salmon in the oven to your desired level of doneness. I like my salmon a little red
    in the middle, so I cook it for 8-10 minutes, but if you prefer it all the way done, cook it for
    12-15 minutes.
  7. Remove the salmon from the skillet, place on a serving dish and drizzle with the pars

Bacon Wrapped Asparagus is one of the best recipes for easy entertaining! Cook it in the oven, on the
grill, or stove. Crispy and flavorful every time! It is so easy in the oven and you can cook it at the same temperature as the fish. I like to make many things with asparagus. The other night we had a simple asparagus soup. I used the leftover asparagus, cut up and added to our dinner salad.

Ingredients  

  • 1 pound asparagus spears trimmed (about 20 to 24 spears)
  • 1 Tbl Olive Oil
  • 1/2 teaspoon black pepper
  • 8 strips thick-cut bacon

Instructions

  • Place a rack in the center of your oven and preheat the oven to 400 degrees F. For easy cleanup, line a large rimmed baking sheet with parchment paper. ( and I put tin foil under this to make sure there is no mess)
  • Place the asparagus in a large bowl or on the prepared baking sheet. Drizzle with the olive oil and sprinkle with salt and pepper. Toss to coat. Count the spears and divide the total number by 8. Gather that number of spears (likely 2 to 4 spears, depending upon their thickness) and hold them together in a single bundle. Starting midway to the top, wrap the bundle with one piece of bacon (overlap the starting end of the bacon slightly to secure it) and place the bundle on the prepared baking sheet, seam-side down. Repeat with the remaining spears.
  • Bake until the bacon is crisp and the asparagus is tender, about 22 to 28 minutes, depending upon the thickness of your bacon and how crisp you’d like it to be. Serve warm or at room temperature.

Note

  • You can add additional toppings, such as balsamic glaze, cheese, honey, and more!

Thought you might like to see a photo of my growing, still growing Herb Garden in California.

Note that the parsley is taking over the world and the chives are not doing so well yet! Hopefully they will take off growing soon, as they tried to take over my garden in Washington.

Salmon with Parsley Sauce

French Fare: Salmon / Spinach Crêpes

Make this hearty traditional French dinner of savory crêpes with a creamy sauce.

Buttery in flavor and delicate in texture, crêpes are paper thin, soft, pancake-like wrappers that are the ideal vessel for both sweet and savory fillings. Like my mother, I more often use crêpes for savory fillings, like this salmon-spinach one, but they are just as delicious when reheated in a little butter and sugar, folded, and served with a drizzle of chocolate sauce or filled with glazed cinnamon apples.

Crêpes are traditionally made in special, shallow steel pans, but I find that most home cooks, especially those new to crêperie, have an easier time with a small nonstick pan with sloping sides and an 8-inch-diameter flat bottom — inexpensive and perfect for crêpe making. If you’re new to crêpe making, I suggest making a double batch of the batter and try using a bit more batter than what’s called for (use a smidge over 1⁄4 cup) while you get used to rotating and tilting the pan to coat it evenly. The crêpes will be a bit thicker but still good. As you move through the batch, reduce the amount of batter until the crêpes are thin and delicate. We served this with a lovely Pinot Noir.

French Fare: Salmon And Spinach Crêpes

  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Level of Difficulty: Easy
  • Serving Size: 2

Ingredients

Crêpes

  • 1 cup whole milk
  • 1 cup unbleached all-purpose flour
  • 3 large eggs
  • 7 tablespoons unsalted butter, melted, divided
  • 1/4 teaspoon fine sea salt

Sauce

  • 1 1/2 tablespoons unsalted butter
  • 1 tablespoon unbleached all-purpose flour
  • 3/4 cup plus 2 tablespoons whole milk
  • 2 to 3 tablespoons freshly squeezed lemon juice
  • Pinch of ground cayenne pepper
  • coarse salt and freshly ground black pepper

Filling

  • 1 tablespoon olive oil
  • 1 large garlic clove, minced
  • 1/2 cup baby spinach, trimmed
  • 2 tablespoons sun-dried tomatoes packed in oil, drained and chopped
  • 1/2 teaspoon freshly squeezed lemon juice
  • coarse salt and freshly ground black pepper

To assemble

  • 2 crêpes
  • 2 4-ounce boneless, skinless salmon fillets (1 inch, 2.5 cm, thick at the center)
  • 1 tablespoon ground Parmigiano-Reggiano cheese
  • 2 tablespoons thinly sliced fresh chives, for garnish

Directions

For the crêpes

  1. Put the milk, flour, eggs, 5 tablespoons of the melted butter, and the salt in a blender. Blend until very smooth, about 1 minute, stopping once or twice to scrape down the sides. Pour the batter into a medium bowl, cover, and set aside at room temperature for about 30 minutes.

  2. If the batter has been refrigerated, allow it to come to room temperature. Set a 10-inch nonstick skillet with sloping sides and an 8-inch bottom over medium heat until droplets of water immediately evaporate upon hitting the pan. Using a folded paper towel, coat the skillet with a little of the remaining melted butter. Working quickly, pour a scant 1⁄4 cup batter into the center of the pan while lifting the pan and rotating and tilting it clockwise to cover the bottom evenly with the batter. Cook until lacy golden brown on the bottom, about 1 minute. Carefully slide a heatproof spatula under the crêpe and turn it over, then continue cooking for another 30 seconds, until the crêpe is just beginning to brown in spots. Slide the crêpe onto a wire rack. Repeat with the remaining batter, lightly greasing the pan when necessary (about every other crêpe) and stacking the crêpes as they are cooked.

For the sauce

  1. Whisk the butter in a small saucepan over medium heat until melted and bubbling. Add the flour and cook, whisking constantly, until smooth and bubbling but not browned, 1 minute. Pour in the milk and continue cooking, whisking constantly, until thickened and boiling. Cook for 1 minute, then slide the pan off the heat. Add the lemon juice, cayenne, and salt and pepper to taste, then whisk until blended. Taste and adjust seasonings as needed. Set aside to cool.

For the filling and assembly

  1. Warm the oil in a medium, ovenproof skillet over medium heat, then add the garlic and cook, stirring frequently, until light brown and fragrant, about 2 minutes. Add the spinach and cook, stirring frequently, until it’s wilted and well coated with the oil. Slide the pan off the heat, add the sun-dried tomatoes, lemon juice, and salt and pepper to taste, and toss until blended. Taste and adjust seasonings as needed. Set aside to cool.
  2. Position a rack in the center of the oven and heat the oven to 425°F. Have ready the crêpes, sauce, and spinach.
  3. Arrange the crêpes on the counter. Place a salmon fillet down the center of each crêpe and season with salt and pepper. Spoon the spinach mixture evenly on top of the salmon. Fold one side of the crêpe up and over the filling and repeat with the other side. Arrange seam-side up, about ¾ inch apart, in the same skillet.
  4. Spoon the sauce evenly over the crêpes and sprinkle with the cheese. Bake until the sauce is bubbling, the top is browned, and the salmon is cooked, 18 to 20 minutes. Move the skillet to a rack, sprinkle with the chives, and serve immediately.
French Fare: Salmon / Spinach Crêpes

Mussels with White Beans & Tomatoes

Cooking mussels may seem intimidating, but this recipe is quick and easy. The white beans to turn this classic mussels-in-white-wine-sauce dish into a heartier weeknight meal. Serve with whole-grain crusty bread to sop up the flavorful broth. I found this recipe in Eating Well and it was a big hit in our house.

Ingredients

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 4 cups grape tomatoes, halved ( I forgot to half them initially, so had to go back to the pot and do them one at a time. It is very important for the taste to do this.)
  • 1 medium shallot, sliced
  • 3 cloves garlic, thinly sliced ( I used four or five as I always say, garlic is yummy and so good for you! No vampires in this house)
  • 1 teaspoon chopped fresh thyme, plus more for garnish
  • ¼ teaspoon crushed red pepper
  • 1 (15 ounce) can no-salt-added white beans, rinsed
  • 2 pounds mussels, scrubbed and debearded if necessary (see Tip)
  • ½ cup dry white wine
  • Lemon wedges for serving

Directions

  • Heat oil in a large pot over medium-high heat. Add tomatoes and shallot; cook, stirring occasionally, until the tomatoes start to release their liquid, 1 to 2 minutes. Stir in garlic, thyme and crushed red pepper; cook until fragrant, about 1 minute. Add beans and stir to combine. Place mussels on top and pour in wine. Cover and cook until the mussels open (discard any unopened mussels), 5 to 6 minutes. Serve with lemon wedges and garnish with more thyme, if desired. How easy it that and it was delicious!

Tip: To clean mussels, rinse well under cold running water and use a stiff brush to remove any barnacles or grit from the shell. Discard any mussels with broken shells or any shells that remain open after you tap them lightly. Pull off any fibrous “beard” that might be pinched between the shells; the “beards” of most cultivated mussels are already removed.

We served it with a lovely Pinot Noir.

Mussels with White Beans & Tomatoes

My Little Cottage (not by the sea)

Life brings you joy, happiness, challenges, changes and a long list of other things. This last year I sold my beach house, got a divorce and could only afford a small older cottage. It is amazing how well we all can adopt.

So begins a new story in my life in a small waterfront town in Washington half a year, and in California the other half. The little house has literally nothing in the yard, but brush that people left for years under the trees. My gardener from my last house took out two full dump trucks full of yard waste and etc. I have spent a lot of time putting down beauty bark, and will slowly plant the garden. (not today) Friends have been generous with gleanings from their gardens, so I know in the long run it will be lovely and carefree! (In appearance, not maintenance)

The entire little house has been painted the brightest white available, and I would love to replace doors, trim and cabinets, but that is not in the budget at the moment. I cheated on the drawing, as the house is actually yellow, not my favorite color! So hopefully next summer we can paint it a nice dark gray.

Every day is a new and mostly fun challenge. Today I discovered who ever lived here waxed the ceramic tile floor. It was already kind of an ugly light pink, but it never looked clean. Today Clorox and a brush on my knees, and a metal scraper, helped it look a tiny bit better.

I serendipitously came to see my first love from college again about a year ago. His late wife was a sorority sister, a beautiful and smart woman whose Celebration of Life I attended. It was wonderful to see they had a wonderful life together. I guess I had always wondered how his life had gone. It was a beautiful celebration and I was so happy to know he had a good life and two wonderful children. It was amazing to reconnect with so many of my AX sorority sisters from fifty years ago.

Over time Reed & I talked and discovered, both being widowed there was still some magic in life. We are having a amazing time getting to know each other in our seventies. You never know what will happen in life.

With the wildfires and COVET 19 life is not simple for anyone. The air quality was so bad in Washington when I wrote this, I was not sure if it is even a good idea to go to my garage to paint. We are having strange times. I feel lucky to be sharing it with someone so positive, loving and laughing.

My Little Cottage (not by the sea)

Potato | Spinach Galette

2

Since I had already made the pie crust and there was enough for two, I thought a savory galette might be good.  I am staying with a friend while waiting for my new home to close escrow next week, and we both love to cook.  I was looking online and found a recipe for potato galette.  We have been trying to order our food online with the COVET 19 and she sort of accidentally ordered way too many potatoes.  So instead of nine potatoes, she received nine pounds of potatoes.  How to creatively use more potatoes.

Use the other half of the pie crust recipe that I made yesterday:

Ingredients:

 

3 cups (375g) Plain Flour (unbleached and unfortified)
2 tbsp Sugar

1 tsp Salt

2 sticks (220g) of Butter
(small cold cubed)
1 beaten Egg mixed with
3/4 cup Milk (cold)

 

HOW TO PREPARE PASTRY:

  1. Mix flour, sugar & salt to evenly distribute the dry ingredients
  2. Add cold butter cubes with the flour mix and work with hands or pastry knives until it transforms into small pea-sized crumbs
    (Use cold utensils )
    3) Add egg and milk mixture till the mixture comes together
  3. Make a well with the flour crumbs mixture adding the egg and milk mixture in the well and lightly handling the mixture
    (do not knead)
  4. Incorporate all ingredients together to form a dryish dough
  5. Wrap it well with cling film & refrigerate for 1 hour
  6. Roll out the dough split it in half for two pie crust and roll it out bigger than the pie dish
  7. Fit the rolled out pie dough in the greased and floured pie dish making sure pie dough is press all around the crevices of the dish so it doesn’t sink in or collapse when cooking.
  8. Cut around the edge of the pie dish and refrigerate again for 20 before egg washing it and filling it with pie filling and cooking in the oven.
    Enjoy!

FILLING

2 potatoes ( I used Yukon) slice thinly with a Mandolin (1/8″ thick)

4 TB unsalted butter

1 Yellow onion ( I had half a red and a shallot) so used those

Bacon – you pick how much, but be cooked and cut up (Maybe 2 slices)

Spinach = (one big bunch) cooked down with garlic

1/2 cup Parmesan or Romano Shredded Cheese

Egg wash – one egg whisked with a little water

Kosher salt

2 tablespoons chopped chives

3 tablespoons white vinegar

Freshly ground black pepper

Flaky salt, for topping

 

HOW TO PUT IT TOGETHER

  1. Directions

    1. In a large skillet, melt the butter over medium heat. Add the onions and a pinch of salt and cook, stirring occasionally, until caramelized, about 25 minutes.
    2. Meanwhile, preheat the oven to 375 degrees F.
    3. Heat 1 1/2 inches of oil in a large cast-iron skillet over medium heat until shimmering. Working in batches, fry the potatoes, flipping once, until just tender and beginning to brown around the edges, 3 to 5 minutes. Remove the potatoes to a baking sheet lined with paper towels to drain, then remove the paper towel. Sprinkle the potatoes with the chives, 2 tablespoons of the vinegar and salt and pepper to taste. Toss gently to combine.
    4. Roll your pie dough out into a 13-inch circle and place it on a baking sheet lined with parchment. Whisk the egg with a splash of water in a small bowl and brush it onto the dough, leaving a 2-inch perimeter. In the center of the dough, layer up the toppings in this order: half the onions, half the Parmesan cheese and then half of the potatoes, in a fanned even layer. Top with the remaining onions, remaining cheese, the other half of the potatoes and any additional chives or black pepper from the bottom of the pan. Brush the edges of the crust with egg and then fold them up around the potatoes. Brush the outside edges with egg and sprinkle with flaky salt.
    5. Bake until the pie crust edges are golden brown, about 25 minutes. Sprinkle the top of the galette with the remaining tablespoon of vinegar before serving.
Potato | Spinach Galette

Tips from Culinary School

Found this article online by “my recipes” and thought the information was quite valuable.  I am always looking for ways to make things taste better in simple ways.

Good Stock Changes the Game:

This is probably something you’ve heard before, homemade stock is always going to be superior to the stuff you can buy in boxes, cans, or cubes at the grocery store. We use stock in almost everything. In classic French cuisine, so of course, There are all kinds of distinct schools that go about culinary training differently, but in French cooking, the sauces are everything. And the sauces are all built with great stock. Restaurants, of course, have the advantage of having many, many carcasses and scraps of mirepoix to put into huge vats of stock. It’s hard to get stock like that at home, without the industrial quantities that restaurants work with. But even just making quick stock in your Instant Pot will make your sauces and soups taste much, much better.

Watch the Bits at the Bottom of the Pan

When you’re searing meat or chicken on a pan, you’re, of course, watching the piece of meat so that it browns nicely and doesn’t burn. But it’s equally important to watch the browned bits at the bottom of the pan as they’re a good indicator of whether your pan is running too hot. Plus, those browned bits,  are incredibly dense in flavor. When you have them, you should always try to use them by degreasing and then deglazing the pan after you’re done cooking your meat. That just means pouring out any excess fat and then pouring wine, stock, or another liquid to help scrape up all the delicious bits. That’s an easy way to make a pan sauce, a great addition to your meal.

The Pan Cooks the Food, the Flame Doesn’t

You want to pay attention to how hot the surface of the pan is and how high your burner is turned up. Pans hold heat to varying degrees, and it’s important to keep that in mind when figuring out which one to use for what application. For very delicate things like fish, you often want to turn off the flame when the dish gets to a certain point of cooking, and the heat from the pan will continue to cook it. Pay more attention not just to how big the flame was under the pan, but how hot the pan was getting.

Weighing versus Measuring Cups

In applications where absolute precision isn’t necessary, eyeball amounts, and when precision was necessary, use kitchen scales. Bakers swear by using scales, and digital kitchen scales are a pretty cheap addition to the kitchen, and much better measuring by weight is than relying on measuring spoons and cups. Different flours and sugars weigh different amounts.

Reduce for Flavor, Thicken Later

When you’re making soup or stew, one of the steps is always to reduce a component. You reduce wine to syrup or cream to double cream, and on and on. Part of the point of reducing the liquid is to thicken it. But thickening really shouldn’t be a top priority when you’re reducing down a liquid. You can always use a roux or a quick beurre manie to thicken a liquid later. The point of reducing is to build flavor. You reduce it to the point where you like the flavor, season it, and then thicken it.

Rest Your Meat, Then Reheat

Resting meat is important. When you don’t let it rest after you cook it, whether its steak or roast chicken, the juices spill out over your cutting board and the meat gets dry. But It’s better to let the piece of meat rest even to the point of getting colder than you’d like, and then just put it in a very hot oven for a minute or two to reheat. That lets the juices reincorporate into the meat, then reheats it without cooking it further.

Reheating and Cooling Things Properly Is Crucial

Lots of things in restaurants are made beforehand and reheated because making things a la minute for hundreds of people is a good way to become very overwhelmed. You can bring up most things to the temperature they were when you were cooking them without cooking them further. That means that you cooked, say, a piece of chicken until its internal temperature is 165 degrees. As long as you cool that chicken properly, you can reheat it up to that internal temperature again without it getting overcooked. You don’t want to do that too many times, because the meat will dry out, but you won’t ever overcook your meat by reheating it if you keep that in mind. Similarly, with cooling things down, the danger zone for bacteria is when meat is in between piping hot and refrigerator cold. To get things cold quickly, it’s way more effective to put them in a bowl over a bowl of ice water than throwing them right into the fridge.

Depend on your Senses, Not the Directions

The throughline between very famous chefs of haute cuisine and my grandmother is that they don’t rely on recipes by the letter, they rely on their senses. Pay more attention to how the meat looks and smells and feels to tell when its done (and yeah, a thermometer too!) than what a recipe estimates. After all, recipes are great guidelines, but everyone’s kitchen equipment and conditions are totally different. You cook things until they’re done, and determine that doneness by visual and other cues.

Size Matters

This sort of cheeky mantra but it’s true so choose the right pot, pan, or bowl for the job and it makes all the difference. Too big of a pan means your meat won’t cook properly. Too small of a bowl, and whisking will be a huge chore. It matters not just because of convenience, but because your results will be different if you don’t pay attention.

Hot Plates for Hot Food

The quickest way you can give your at-home meals a restaurant touch is remembering to heat your plates before putting food on them that are meant to be eaten hot. All it takes is sticking them in the oven for a couple minutes before plating your meal. It means the food won’t cool down as fast, and you can enjoy it longer. Try it!

You Can Use Almost Every Scrap

Whether it’s egg whites or garlic skins, restaurant kitchens are geniuses at repurposing what would be food waste in most home kitchens. For them, it’s an economic concern as much as an environmental one, but it’s a practice that’s useful to adapt at home. You can use many of the things that you might otherwise scrap to make your food even better.

Tips from Culinary School

A trick to Opening a Bottle of Champagne

NTK: The Easiest Way to Open a Bottle of Champagne Video

Don’t be that person at the New Year’s party popping a bottle of bubbly somebody’s face. We’re all for free-flowing Champagne, but we’d also like to see out of both eyes come to the New Year. Here’s the right way to open that bottle and avoid a party foul:

① Remove the foil wrapper. Some slide off with a twist, and others require a little knife work.

② Untwist the wire cage and remove it from the bottle.

③ Twist the bottle, not the cork. The pressure in the bottle will start pushing the cork out.

Put your other hand or a towel over the cork to stop it from shooting out with a bang.

④ Keep your hand in place to prevent the cork from flying.

Watch the video for a full demonstration. It’s so easy you’ll start volunteering your bottle-opening services at every party. Plus, it’s a good way to make sure you get the first pour. Cheers!

A trick to Opening a Bottle of Champagne

Is Cadmium Paint Toxic?

My artist friends are often talking about this, so when I found this article on Artists on Art, I thought I should post it.

Is cadmium paint toxic? Cadmium-based colors have been around for many years but tend to be among the most often in question. Artist and instructor Dan Schultz has researched this; here, he shares what he found regarding the toxicity of cadmium in artist paints.

Is cadmium paint toxic? ArtistsOnArt.com

Is Cadmium Paint Toxic?

By Dan Schultz

Cadmium is found naturally in the earth’s crust but is a relatively rare metal. (Which may explain the high price tag on cadmium paint colors!) Cadmium often couples with other elements in a variety of compounds. Some of these are are extremely toxic and dissolve easily in water, making them dangerous to humans. It is also dangerous if inhaled in its dust or powder form. Some of the earliest cases of cadmium poisoning were reported in Belgium in 1858. Workers had inhaled cadmium dust as a result of polishing silver with cadmium carbonate. This kind of exposure can cause severe respiratory distress, emphysema, and even death.

Oil painting tips for artists - ArtistsOnArt.com

Pigment manufacturing became big business in the nineteenth century, not only for artists but also for industrial and printing applications. When the powerful, intense cadmium colors were developed, ranging from yellows to oranges to reds, artists eagerly added them to their palettes.*

Since then, artists have become increasingly aware of the importance of studio safety. Paint manufacturers recommended that you don’t eat, drink or smoke while painting in order to avoid ingesting potentially harmful substances from paints, solvents, etc. But what about skin exposure? Given what we now know, should we wear gloves and masks while we paint with cadmium colors?

When I visited the M. Graham & Co. factory in 2015, I asked specifically about the toxicity of cadmium colors. They told me that by law, paint manufacturers are allowed to make cadmium colors only a few specified days each year because of the dangers associated with cadmium dust. Proper respiratory equipment is required during production to avoid inhalation of the powdered cadmium pigment.

However, during the paint-making process the pigment is fused with sulfides and coated in the particular medium’s binder (oil, acrylic, gouache or watercolor). This process renders the cadmium insoluble in water, and therefore the human body. We can’t absorb it. So no gloves are necessary. And cadmium paints don’t give off any dust or fumes, so no worries about inhalation either.** I’ve just recently spoken again with a paint manufacturer who said that the paint-making process makes cadmium colors safe in oil, acrylic, gouache and watercolor.

With that said, you DO need to use extra caution if you’re sanding dry cadmium paint or spray-applying. If that’s you, make sure you wear a NIOSH dust respirator to eliminate the chance of inhaling cadmium particles. (Or any other harmful particles / dust.) The same advice applies if you work at all with dry cadmium or other pigments. (For example, if you like to make your own paint.)

Also, please avoid pouring your dirty brush-cleaning water or solvent down the drain or onto the ground. This can introduce heavy metals like cadmium into the watershed, possibly creating problems downstream. It’s recommended that you soak up your dirty water / dirty solvent with paper towels then throw them away in your studio trash.

Is Cadmium Paint Toxic?