Boeuf Bourguignon - Recipes to Rival September Challenge

It's hard to believe that September's come and gone and it's time for another Recipes to Rival challenge. This month's recipe, a tribute to Julia Child, is Boeuf Bourguignon. It was chosen by Heather whose gorgeous blog, Randomosity and the Girl, will inspire all who pop in for a visit. I have a sentimental attachment to this recipe. It was the first Bourguignon I ever made. Not my favorite, but my first. I'm fickle. I quickly moved on to one created by Dionne Lucas and tested a few others before ending my search with Thomas Keller's version of the stew. I don't do a lot of experimentation with challenge recipes. To me, the point of a challenge is to test a recipe as it was written, not to play with it until it no longer resembles the one written by its creator. I make as few changes as possible. I did make a couple of changes here, not to ingredients but to technique. I marinated the meat in wine and herbs for 8 hours and I cooked the stew at 250 degrees F. for 4-1/2 hours for better flavor and more tender meat. The rest was pure Julia. If she said to rub your head and stomach while standing on one foot, that's what I did. There is, however, a nagging question that arises every time I make one of these wonderful old recipes. Did that French bon femme really go to the lengths demanded by these modern recipes? Was everything browned, or was it thrown into the pot and simply simmered until tender? Did she really score and peel pearl onions? How could she afford to make this relatively expensive dish? I think you get my drift. Julia's recipe is a lot of work. In fairness, this is a wonderful dish, but there are spots where the instructions get downright precious. I do hope you'll try this because it is a classic, but I also hope you'll look for other easier versions. Here, in all its glory, is Julia's Boeuf Bourguignon. Bon Appetit.

Boeuf Bourguignon

Yield: For 6 people

Ingredients
A 6-ounce chunk of bacon
1 Tb olive oil or cooking oil
3 lbs. lean stewing beef cut into 2-inch cubes (see Notes)
1 sliced carrot
1 sliced onion
1 tsp salt
¼ tsp pepper
2 Tb flour
3 cups of a full-bodied, young red wine such as one of those suggested for serving, or a Chianti
2 to 3 cups brown beef stock or canned beef bouillon
1 Tb tomato paste
2 cloves mashed garlic
½ tsp thyme
A crumbled bay leaf
The blanched bacon rind
18 to 24 small white onions, brown-braised in stock
1 lb. quartered fresh mushrooms sautéed in butter
Parsley sprigs

Directions:
Remove bacon rind and cut bacon into lardons (sticks, ¼ inch thick and 1½ inches long). Simmer rind and bacon for 10 minutes in 1½ quarts of water. Drain and dry.

Preheat oven to 450 degrees.

Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.

Dry the beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.

In the same fat, brown the sliced vegetables. Pour out the sautéing fat.

Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees.

Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly for 2½ to 3 hours. The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.

When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.

Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2½ cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables.

Recipe may be completed in advance to this point.

FOR IMMEDIATE SERVING: Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.

FOR LATER SERVING: When cold, cover and refrigerate. About I5 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.

Notes
Equipment: A 9- to 10-inch fireproof casserole 3 inches deep and a slotted spoon

Cuts of Meat for Stewing:

The better the meat, the better the stew. While cheaper and coarser cuts may be used, the following are most recommended. Count on one pound of boneless meat, trimmed of fat, for two people; three if the rest of the menu is large.

First choice: Rump Pot Roast (Pointe de Culotte or Aiguillette de Rumsteck)

Other choices: Chuck Pot Roast (Paleron or Macreuse a Pot-au-feu), Sirloin Tip (Tranche Grasse), Top Round (Tende de Tranche), or Bottom Round (Gîte a la Noix).

Vegetable and Wine Suggestions:

Boiled potatoes are traditionally served with this dish. Buttered noodles or steamed rice may be substituted. If you also wish a green vegetable, buttered peas would be your best choice. Serve with the beef a fairly full-bodied, young red wine, such as Beaujolais, Côtes du Rhône, Bordeaux-St. Émilion, or Burgundy.

Kobe Kiwi Wings with Japanese Relish - Outdoor Wednesday

I know I should look at them and think, "All things bright and beautiful. All things great and small." I've really, really tried, but they look like buzzards and I'm simultaneously trying to figure out how they got here and how I can get rid of them. Did you know they can fly? Years ago a wall street broker, long since gone to his just reward, was sure that "...in a high wind even a turkey can fly." He was spot on, about bad stocks and the other turkeys. They can fly at 55 miles an hour for short distances. These new members of our wildlife menagerie, probably escapees from a nearby raptor center, started me thinking about birds and winged creatures that cannot, for one reason or another, fly. Some years ago I developed a crock-pot recipe for chicken wings and my over stimulated sense of the absurd decided to call them kiwi wings because the donor chickens could no longer fly. I'll tell you more about the wings below. The turkeys, by the way, are fine.




This very simple recipe was developed to provide an alternative to standard, albeit delicious, hot wings. These wings are cooked in a two step process that utilizes the broiler and a slow cooker. While they lack the extreme heat of the more familiar version, they are hot and decidedly Asian in their flavor. The broiler is used to give the wings color. If you don't mind beige wings this step can be bypassed. The finished wings are sprinkled with an Asian relish patterned after one that comes from Kobe, Japan. The wings will have more flavor if allowed to marinate before cooking. Your preparation time will be about 20 minutes and the wings can be on the table, start to finish, in three hours. While these were developed to be served as an appetizer, when served with rice, they make a wonderful light meal. Here's the recipe.

Kobe Kiwi Wings with Japanese Relish...from the kitchen of One Perfect Bite

Ingredients:
4 pounds chicken wings
1/2 cup Japanese (shottsuru) or Thai (nam pla) fish sauce
1 cup Asian sweet chili sauce (i.e. Mae Ploy)
1/2 cup fresh lime juice
1 teaspoon chili garlic sauce
1 tablespoon brown sugar
1 tablespoon cornstarch
Relish
1/4 cup minced scallions (white and tender green)
1 tablespoon finely chopped fresh ginger
1 tablespoon finely minced parsley
1 teaspoon coarse sea salt (optional)

Directions:
1) Cut wings into pieces at joints; discard wing tips or reserve for stock.
2) To make marinade, place fish sauce, chili sauce, lime juice, chili garlic sauce, brown sugar and cornstarch in a small (1-quart) bowl. Whisk to combine.
3) Place wing pieces and marinade in a 1-gallon resealable storage bag. Seal and shake to coat all pieces with marinade. Refrigerate for 2 to 8 hours.
4) Preheat oven broiler. Coat insert of a large (6-quart) slow cooker with nonstick cooking spray.
5) Remove chicken from marinade and pat dry with paper towels. Reserve marinade. Transfer chicken to rack of a large broiler pan. Broil about 6 inches from heat for 5 minutes per side.
6) Meanwhile, pour marinade into a medium (2-quart) saucepan. Bring to a rolling boil over high heat. Reduce heat to medium and continue to cook for about 10 minutes to thicken mixture.
7) Dip chicken pieces into thickened marinade. When coated, transfer to slow cooker. Pour remaining marinade over chicken, cover, and cook on HIGH for 2 hours.
8) Just before serving, combine scallions, ginger and parsley in a small bowl. Toss to combine.
9) Transfer wings to a serving platter. Sprinkle with relish and sea salt (if using). Serve hot. Yield: 10 appetizer servings.

This recipe is being linked to:

Outdoor Wednesday, an event sponsored by Susan at A Southern Daydreamer.

Crock-Pot Wednesday an event sponsored by Deb at Dining with Debbie.

Jack's Roast Duck

BEFORE

AFTER

When my niece Jo Ann and her friend came for a visit, i took them to the asian market and what caught our eyes was the sale sign - 98 cents/lb and it was for frozen ducks. Wow, 98 cents???, so cheap?? and while trying to get one, we realised that these words were printed on the packaging - missing parts - ha! no wonder so cheap!!. We were pondering as to which or what parts will be missing from the ducks, so, i bought 2 ducks and we had a guessing game to see who will have the right answers - one of ducks had a whole wing missing and the other the whole leg. We not only had fun guessing, we enjoyed the ducks too. This sale price never happened again and i have not bought duck since, but, I had an opportunity to cook a duck when Jack, Nellie's better half, gave me a whole duck, this duck is really whole, complete with head and feet, even the tongue is still intact. Jack told me that i should not have a problem roasting it and it really was, no problem. The biggest problem was to get the feathers or down removed. I can understand now how difficult it must be to shave or try to remove whiskers and i am glad that i am a female and chinese - no hair problem. Now, coming back to the duck, there were so much to remove and i kept removing and turning the duck around without realising that the poor duck is hanging by a short string. The twisting made the string so taut that i killed the poor duck a second time. Anyway, i managed to get as much out as possible and proceeded with the recipe. All in all, i think i did a good roasting job.

I will end this poor duck story with another one which is on a lighter note - smile!!

The Dead Duck

A woman brought a very limp duck into a veterinary surgery. As she lay her pet on the table, the Vet pulled out his stethoscope and listened to the bird's chest. After a moment or two, the vet shook his head sadly and said, "I'm so sorry, Cuddles has passed away." The distressed owner wailed, "Are you sure? "Yes, I am sure. The duck is dead," he replied. "How can you be so sure," she protested. "I mean, you haven't done ny testing on him or anything. He might just be in a coma or something." The vet rolled his eyes, turned around and left the room, and returned a few moments later with a black Labrador Retriever. As the duck's owner looked on in amazement, the dog stood on his hind legs, put his front paws on the examination table and sniffed the duck from top to bottom. He then looked at the Vet with sad eyes and shook his head. The vet patted the dog and took it out, and returned a few moments later with a beautiful cat. The cat jumped up on the table and also sniffed delicately at the bird. The cat sat back on its haunches, shook its head, meowed softly and strolled out of the room. The Vet looked at the woman and said, "I'm sorry, but as I said, this is most definitely, 100% certifiably, a dead duck." Then the vet turned to his computer terminal, hit a few keys and produced a bill which he handed to the woman. The duck's owner, still in shock, took the bill. "$150!", she cried, "$150 just to tell me my duck is dead?!!" The vet shrugged. "I'm sorry. If you'd taken my word for it, the bill would have been only $20, but what with the Lab Report and the Cat Scan ...."

Ingredients:

1 large duck - 4 to 5 pounds

Glaze:

1 liter water

3 tbsp maltose/honey

3 tbsp dark soya sauce

5 fl ozs rice wine

1 lemon - cut into slices

Method:

Wash and clean duck. Remove as much feathers or down as possible and wipe dry.

In a large saucepan, cook the glaze ingredients until maltose/honey has dissolved. Keep the glaze boiling while holding the duck by it's neck or with a sturdy 'S' hook over a wok, bath the duck with the glaze - the glaze has to boiling hot. Continue to bath the duck - all over until all the glaze is done.

Hang duck to drip dry, then place duck on a rack over a roasting/cake pan and place in the fridge to dry for at least 8 hours or overnight.

Roasting:

Heat the oven, the highest temperature available - i have a convection roasting function.

Place duck on a 'V' roasting rack which is sitting on a roasting pan, pour a full cup of water onto the roasting pan.

Put duck to roast for 15 minutes, breast side up, until the breast is beautifully browned. Turn duck over and roast the back.

Turn duck over with breast side up and lower the oven to 350f and roast duck for another 15 - 20 minutes. Check for doneness.

Cut duck up the chinese way and serve with a pomegrante molasses dipping sauce.

Pomegranate Molasses Dipping Sauce:

1/4 cup mild flavored honey

1/4 cup pomegranate molasses

2 tbsp hoisin sauce

1/2 cup chicken stock

Combine ingredients in a small sauce pan and bring to a boil, reduce to a simmer, and cook until thick and syrup. Adjust taste with sugar if you do not like the tartness.

Serves

Bierstube Pork Chops

From the kitchen of One Perfect Bite...Years ago there was a hideaway about a block from the steel mills in South Chicago. I'm speaking now of a time before we knew of women's liberation or political correctness, so I hope no one will be offended when I recount the place was called Fat Helens. Ironically, Helen was a tall, thin woman of Eastern European extraction. She ran the place with an iron fist, an even stronger will and a bouncer kept at the door to prevent any on her hit list from getting to the bar. You'd probably call it a tavern, but Helen also served food - some of the best in the city. Portions were huge. This was the local watering hole for millworkers and their families. They were a tightly knit community and folks were married and mourned in the huge room behind the restaurant. On weekends the place became a social club. Beer was served in huge steins and boiler makers seemed, always, to be the drink of the day. Regulars put their drinks on a running tab, important in those days before we even dreamed of credit cards. I saw my first real fight here, but, more importantly, I had my first taste of Eastern European cooking at the communal tables behind the bar. Now, I suspect you're curious as to how I ended up in a beer hall behind the steel mills. My mother sure was until we took her to dinner one night. Bob and I were first taken to Helens by a friend who was a language instructor at the university. It was so different from anything in my experience that I was fascinated by the place. It would be fair to say our first visit was borne of curiosity. All others, however, were triggered by the food. We also had the good fortune to attend an Oktoberfest at Helens. It remains the standard by which we judge such celebrations. Bierstube pork is an original recipe based on flavors and memories from long ago. The chops are easy to do, but they are brined prior to cooking so you'll need 6 to 8 hours of lead time. I serve these with caraway noodles and Ina Garten's Sauteed Cabbage. If you like hearty well-flavored food I think you'll like these pork chops.

Bierstube Pork Chops...from the kitchen of One Perfect Bite

Ingredients:
Brine
1 (12-oz.) bottle non-alcoholic amber ale (see Cooks Note Below)
1-1/2 cups water
2 tablespoons kosher salt
3 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon caraway seeds
1 teaspoon freshly cracked black pepper
Chops
4 bone-in pork chops, 1-1/4-inch thick
Kosher salt and freshly cracked pepper
1/3 cup all-purpose flour
1 tablespoon olive oil
2 slices thick cut bacon, diced
1 large sweet onion, thinly sliced
2 tablespoons capers, drained and rinsed
1/4 cup sour cream
2 tablespoons freshly chopped Italian parsley

Directions:
1) To make brine: Combine beer, water, salt, brown sugar, vinegar, caraway seeds and pepper in a large bowl. Stir until sugar dissolves. Pour brine into a 1-gallon plastic bag with a zip lock. Add chops and refrigerate for 6 to 24 hours.
2) Remove chops from brine, reserving brine. Pour brine into a 2-quart saucepan and boil 5 minutes to reduce by half. Set aside. Pat chops dry. Season lightly with salt and pepper. Dredge in flour, shake off excess. Heat oil in a large nonstick skillet. Add bacon and cook until crisp. Remove bacon and drain on paper toweling. Add chops and sear over medium-high heat, turning once, until both sides are brown, about 3 minutes perside. Transfer to a plate.
3) Add onions to skillet chops cooked in. Cook, stirring occasionally, until onion is tender and beginning to brown, about 5 minutes. Add 1/2 cup reserved brine and simmer, scraping bottom of pan, until liquid is reduced to 1/4 cup. Add 1/2 cup water and capers. Return chops and bacon to pan, setting them among onions. Reduce heat to a gentle simmer, cover pan and cook, at a simmer, for about 6 minutes. Turn chops, cook, covered for another 4 to 5 minutes, or until chops are firm to touch and barely pink inside (meat thermometer should read 145 to 155 degrees F.).
5) Transfer chops to a serving plate. Tent with foil. Add sour cream to pan liquid and simmer (do not boil) until sauce coats a spoon, about 2 minutes. Adjust salt and pepper to taste. Serve chops topped with sauce and sprinkled with parsley. Yield: 4 servings.

Cook' Note: Any beer can be used, but non-alcoholic beers impart flavor without bitterness. I use O'Doul's amber ale.

Soft Boiled Cassava

“Life is really simple, but we insist on making it complicated.“~ Confucius

Think Simple - There are so many simple pleasures that we don’t always take time to enjoy. Take some time to really focus on something simple - focus on your breathing, focus on drinking down a cold glass of water, focus on enjoying the simple things you do every day. We can find so much happiness in the small everyday things. They are there if we seek them, and when we seek, we shall find and i have great pleasure eating something as simple as a piece of cooked cassava. I eat them as is or with sugar and grated coconut or however as this soft-boiled root has a delicate flavor and goes well with most 'sambals' or sauces.

Cassava can be cooked in various ways and there are endless recipes but a word of caution - it has to be cooked and not to be eaten raw because they contain two cyanogenic glucosides, linamarin and lotaustralin. These are decomposed by linamarase, a naturally occurring enzyme in cassava, liberating hydrogen cyanide

Ingredients:

Raw Cassava

Salt

Water

Method:

Cut the woody ends of the cassava and then cut into 2 inches pieces. Remove the skin and soak the peeled roots in water for at least 1 hour.

Drain and put into saucepan with enough water to cover the roots.

Add salt and turn on the heat. Bring to the boil and stir to prevent roots sticking to the bottom of saucepan.

Check for doneness, roots should be fork tender.

Drain and place roots back to the warm saucepan to dry-out.

Cooked cassava is ready for consumption. Eat with whatever fancy your palate. The pictures above are with 'sambal shrimp' and 'xo sauce'.

Cassava Fritters is a spin-off from these boiled cassava.

Apple Slice - Blue Monday

Mt. Rainier as seen from Orcas Island in the San Juan archipelago.


Apple Slice

From the kitchen of One Perfect Bite...This is such a simple, old-fashioned pastry that I was hesitant to post it. I finally decided it was just too good not to share. Apple Slice was a feature in the bakeries and Mom and Pop groceries of my childhood. The folks who owned those shops often lived in the back of the stores with only a curtain separating their homes from their work places. You could buy a homemade Apple Slice in almost any store and there was very little difference in how it was prepared. It was usually smothered by a glaze of powdered sugar so sweet it hurt the teeth. Children, of course, loved it. Times and people changed and I had all but forgotten about Apple Slice until it was pulled from the recesses of memory when I had a piece on a ferry heading to Orcas Island a few years ago. The orchards of Oregon and Washington provide an abundance of apples and pears, so it's not surprising that some of the old desserts, still served in farm communities, are making their way back to the cities. I'm guessing Apple Slice came to this country with Scandinavian immigrants, but because it was easy and inexpensive to prepare it quickly spread from one home to the next. There are a couple of hints I want to share with those of you who are tempted to try this. The apples must be cut in paper thin slices for this to work. Most recipes that I've been able to find for this instruct you to roll the dough like a pie crust. Good luck with that. It doesn't work for me. I separate the dough into two portions and pat it into place. I've also tossed the glaze. The whole purpose of the slice is its wonderful apple flavor. I think the glaze overwhelms it, so I use a light sprinkle of confectioners' sugar instead. This is a dessert that is best served warm. One of its beauties is that it can be assembled in the morning and baked while you're having dinner. I must warn you that this addicting. I only make this when I have a houseful of people because I could eat the entire pan myself. Here's the recipe.

Apple Slice...from the kitchen of One Perfect Bite

Ingredients:
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, room temperatue
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 large apple, peeled, cored, thinly sliced
1/4 cup brown sugar
1/4 teaspoon nutmeg

Directions:
1) Preheat oven to 350 degrees F. Grease an 8-inch square pan. Line bottom with parchment paper. Grease the paper. Set aside.
2) Place flour, baking powder and salt in large bowl. Whisk to combine
3) In a separate bowl, cream butter and granulated sugar. Beat in eggs and vanilla extract. Add flour mixture and stir just until blended.
4) Pat half of dough into prepared pan. Spread dough with thinly sliced apples. Sprinkle with brown sugar and nutmeg. Cover apples with remaining dough, patting it into place.
5) Bake for about 40 minutes, or until a tester inserted into center of cake comes out dry. Cool. Turn out from pan onto a dessert plate. Remove paper. Sprinkle with confectioners' sugar. Yield: 6-8 servings.

This post is being linked to Smiling Sally - Blue Monday

Guacamole

From the kitchen of One Perfect Bite...Everyone knows that guacamole is dip made of mashed avocado mixed with chopped onions and other seasonings. Not everyone know that Tyler Florence makes a guacamole that will make your socks go up and down. I can say that with authority because several people told me so today. I love most of his recipes, but I don't talk about them a lot because he has fans who regularly report on them. They are a great bunch of foodies and you can read about their kitchen exploits each Friday at Tyler Florence Fridays. I needed a quick dip this afternoon. I had glanced at this recipe several times before without trying it, but I remedied that today and I'm so glad I did. This is guacamole with attitude and I love attitude. I also love this dip. Here's the recipe.

Guacamole...from the kitchen of One Perfect Bite

Ingredients:
6 ripe avocados
3 limes, juiced
1 medium yellow onion, chopped
1 garlic clove, smashed then minced
2 serrano chiles, cut into rounds
1 big handful fresh cilantro with stems, about 1/2 cup, finely chopped
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper

Directions:
1) Halve and pit avocados. With a tablespoon, scoop out flesh into a mixing bowl. Mash avocados using either a fork or potato masher, leaving them still a bit chunky. Add remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.
2) Lay a piece of plastic wrap tight on surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving. Yield: about 4 cups.

Salmon Chowder - San Juan Islands Sunset - Pink Saturday

Sunset on the San Juan Islands as seen from the shore of Puget Sound in Bellingham, Washington.



Ahoy, me hearties! Beware. This simple soup is a gift from Scandinavian immigrants who settled in the Pacific Northwest. This chowder, or a version of it, came with them. Fortunately, their recipes were passed on to us. This recipe utilizes a handful of ingredients to make an amazingly flavorful soup. It begins with a fish stock. I make mine from shrimp shells, the recipe for which can be found following the chowder recipe. It's simple to do, but if that seems too much work, dilute 1-1/2 cups bottled clam juice with 2 cups of water and proceed with the recipe. Once all the vegetables have been chopped, the soup will be table ready in 30 minutes. This is typical of the soups that are made on the San Juan islands. Easy, fast and flavorful. If you have an aversion to cream, replace it with half and half or whole milk. It will lack the richness of the real thing, but the chowder will still be delicious. I really hope you'll try this one. It's delicious and hearty enough to serve as a main course.

Salmon Chowder...from the kitchen of One Perfect Bite

Ingredients:
4 tablespoons butter
1-1/2 cups chopped onions
5 large boiling potatoes
4 cups fish stock
1 pound salmon, skinned and cut in 1/2-inch dice
2 cups heavy cream
1/4 cup dry white wine or dry vermouth
Salt and pepper to taste
1/2 cup chopped fresh dill or parsley (optional)

Directions:
1) Melt butter in a 5 to 6-quart stock pot. Add onions and saute until soft. Stir in flour and cook for 1 to 2 minutes. Add potatoes and fish stock. Bring to a boil. Reduce heat, cover pot and simmer for 20 minutes, or until potatoes are tender.
2) Add the salmon and cook for 2 minutes longer. Add cream, wine, and salt and pepper
to taste. Simmer until just heated through. If using, stir in dill or parsley. Yield: 4 to 6 servings.

To make fish stock from shrimp shells: Place fresh or frozen shells from 2 to 3 pounds shrimp in a large pot. Add 10 cups water and bring to a simmer over high heat. Reduce heat to low and simmer gently for 5 minutes, skimming off any foam that rises to surface. Strain through a fine sieve and set aside. Stock may be frozen.

They post is being linked to Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Pumpkin Cupcakes with Maple Cream Frosting - Foodie Friday

From the kitchen of One Perfect Bite...Contrary to rumor, I don't travel with my KitchenAid mixer. When we're camping or visiting places where there are no restaurants, I arm myself with simple recipes that can be prepared in minutes with nothing more sophisticated than a wooden spoon. I've made these cupcakes for years. They're simple enough for a child to prepare and they're perfect for fall. The aroma of these cakes baking perfumes the kitchen with the scents of Island spices and the promise of a Thanksgiving yet to come. I think you like these. They're a cake type muffin that's made less pedestrian with a wonderful cream cheese frosting. Here's the recipe.

Pumpkin Cupcakes with Maple Cream Frosting...from the kitchen of One Perfect Bite

Ingredients:
Cake
2-1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
2 large eggs
1-1/2 cups sugar
1/2 cup milk
1/2 cup butter, melted
1 can (15-oz.) pumpkin puree
Frosting
1 (8-oz.) package cream cheese, room temperature
1/2 to 1 teaspoon maple extract
2 tablespoons milk or pure maple syrup
4 cups confectioners' sugar

Directions:
1) Preheat oven to 350 degrees. Line 18 muffin cups with paper liners. Set aside.
2) Combine flour, baking soda, salt, cinnamon, ginger, nutmeg and allspice in a medium bowl.
3) Combine eggs, and sugar in another medium bowl. Whisk to combine. Add milk, butter and pumpkin puree; mix with whisk or wooden spoon until smooth. Add flour mixture and beat until combined. Fill prepared muffin cups with batter.
4) Bake for 20 minutes, or until a toothpick inserted in center of cake comes out clean. Cool in pan for 1 minute. Remove from pan and allow to cool completely.
5) While cakes are baking, place cream cheese, milk or maple syrup and maple extract in a bowl. Beat till combined. Gradually add confectioners' sugar until smooth and creamy. Add more milk or syrup if frosting is too stiff to spread.
6) Frost cakes and garnish as desired.

This recipe is being linked to Designs By Gollum - Foodie Friday

Summer Rolls for Sunday Supper - Tablescape Thursday

Last weekend we were asked to stand in for friends at a function that was scheduled to overlap the dinner hour and extend well into the evening. No mention was made of food. It seemed probable that food would be served, but experience has taught me that probable is not always the sure thing we assume it to be. Rather than chance a long evening without food, I decided to make a late lunch that would carry us through the evening, whatever happened. I love to prepare Asian food on these occasions. It's light and easy to prepare but filling enough to make evenings with uncertain meals easier to handle. We have a low table in our living room that's used for a lot for meals. It has a view of the fireplace and with candles and flowers it's a great place for dinner for two. Fortunately, we both can still manage the ups and downs that are necessary to sit at a table 18 inches off the floor. We are, however, no longer taking bets as too how long that will continue. My primary china service is white, but I augment it with special pieces, usually from special places, that make our ethnic meals seem more authentic. The red-lined cups I've used here are part of a tea service given to me by a client who became a friend. The lids are used to hold dipping sauce while the cups usually hold the clear soup that begins our meals. The chargers are from an old employer's kitchen. That gorgeous geranium is from one of the window boxes we use to tart up the decks that surround our home. I know it's old-fashioned but I really want the food to be the focus of a meal with family and friends. I deliberately try to keep things understated and use small pops of color try to keep the table interesting. I'm really pleased with the simplicity of my Asian table. I was also pleased with the simplicity of the meal I prepared for us. My choices? Pho Bo, a Vietnamese soup, and summer rolls. My recipe for Pho Bo can be found here and the recipe for summer rolls and a simple dipping sauce appears below. In Vietnam these rolls are called goi cuon, or salad rolls. They are bundles of shrimp or chicken that are combined with rice noodles and fresh mint before being wrapped and rolled in a paper thin rice wrapper. I hope you'll try the homemade version of both. They are really fresh and lovely. They are also easy to make.

Summer Rolls...from the kitchen of One Perfect Bite

Ingredients: 1/2 pound thin dried rice noodles
12 (8-inch) round rice paper sheets
2 cups tender lettuce leaves cut crosswise into 1-inch strips
1/2 cup fresh mint leaves
1/2 cup frsh cilantro leaves
5 green onions, cut into 3-inch lengths, then cut lengthwise into thin strips
12 medium shrimp cooked, peeled and halved lengthwise or 1/3 pound shredded chicken
Dipping sauce

Directions:
1) Bring a medium saucepan of water to a rolling boil over high heat. Drop in rice noodles and remove from heat. Let stand 8 to 10 minutes, gently lifting and stirring noodles occasionally as they stand to separate the strands and cook them evenly. Drain, rinse with cold water, drain again. Set aside.
2) Fill a large shallow bowl with hot water.
3) To make each roll: Place 1 sheet of rice paper into water and submerge it for about 15 seconds. Remove it carefully, draining off water. Place it on a work surface. On bottom third of sheet, place following ingredients in a horizontal row;
1/4 cup noodles, some lettuce strips, some mint leaves and some cilantro leaves. Sprinkle green onion slivers on top. Lift wrapper edge nearest to you and roll it up and over filling, tucking it in under them about halfway along wrapper and compressing everything gently in a cylindrical shape. Fold in sides as though making an envelope. Place a portion of chicken or 2 shrimp halves, pink side down, on rice sheet just above cylinder. Continue rolling wrapper and press seam to close it. If it is too dry to close, moisten it with a bit of water to seal. Set the roll on a platter, seam side down and continue to fill and roll wrappers until you have 8 to 10 rolls.
4) To serve, leave rolls whole or cut in half diagonally. Serve with a dipping sauce. Yield: 8 to 10 rolls.

Dipping Sauce

Ingredients:
1 tablespoon chopped garlic
2 tablespoons sugar
1/2 teaspoon chili-garlic sauce ot 1 teaspoon dried red chili flakes
3 tablespoons fish sauce
3 tablespoons water
2 tablespoons fresh lime juice

Directions:
1) Combine garlic, sugar and chili-garlic sauce in a small bowl or on a cutting board; mash to a paste.
2) Scrape into another small bowl. Add fish sauce, water and lime juice. Stir well to dissolve sugar. Transfer to small bowl/bowls for dipping. Unused sauce will keep for 1 week in refrigerator. Yield: 1/2 cup.

Recipe adapted from Quick and Easy Vietnamese by Nancy McDermott

This recipe is being linked to Tablescape Thursday hosted by Susan at Between Naps on the Porch.

Okanagan Apple Bread and the San Juan Islands - Outdoor Wednesday

Tucked between Puget Sound and the Straits of Georgia is an archipelago known as the San Juan Islands. The islands are accessible only by ferry and they've become the quiet place to which I retreat when the world is too much with me. There are 172 islands in the chain, but only a few are inhabited and some are not visible at high tide. In the spring and summer these islands are coves of stunning beauty, particularly at sunrise and sunset when the view rivals the majesty of a cathedral and the silence, broken only by the gentle lapping of waves, becomes an evensong. Life here moves slowly and you can, indeed, lose yourself in solitary splendor if that is what you seek. Food is simple and what you don't grow or raise must be ferried in at some expense. One of our favorite treats on the islands is an apple bread that comes from the Okanagan Valley in British Columbia. It's farm bread at its best. It can be made without special equipment and it falls into that easy but delicious category of old-fashioned quick breads. I love its simplicity. I use Golden Delicious Apples and coarsely chopped walnuts to make the bread, but feel free to improvise and use choices of your own. Here's the recipe.



Okanagan Apple Bread...from the kitchen of One Perfect Bite



Ingredients:

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon nutmeg

1 teaspoon cinnamon

1/4 teaspoon cloves

1/4 cup whole wheat flour

1/2 cup butter, room temperature

3/4 cup light or golden brown sugar

2 large eggs

1 teaspoon vanilla

1 cup peeled, grated apple

1/2 cup buttermilk

3/4 cup toasted walnuts or pecans, coarsely chopped



Directions:

1) Preheat oven to 350 degrees F. Grease a 1-pound loaf pan. Set aside.

2) Sift all-purpose flour, baking soda, salt, nutmeg, cinnamon, cloves and whole wheat flour together. In a separate bowl, cream butter and sugar until light and fluffy. Beat in the eggs. Add vanilla. Add dry ingredients, alternating with grated apples and buttermilk, to egg mixture. Fold in toasted nuts. Scrape into loaf pan.

3) Bake in lower third of oven for 1 hour. or until a cake taster inserted in center of loaf comes out clean. Let sit for 10 minutes. Turn on a wire rack to cool. Yield: 1 loaf.



This recipe is being linked to Outdoor Wednesday, an event sponsored by Susan at A Southern Daydreamer.

Cassava Fritters/Ketuk Ubi

I love everything cassava/tapioca/yucca/ubi kayu and have not had these fritters for quite awhile. I have refrained from buying the fresh cassava as they have become moldy and shrivered and that is the sign of a dead root. In Malaysia, the root has to be consumed as soon as it has been harvested so, it is a strange sight for me, seeing them for sale in the asian store's shelf. I am enlightened by the fact that these roots are treated with wax to prevent them from getting moldy and save to eat. Thanks Chan, for letting me know and allowing me to enjoy and making all the goodies that can be dished out from them.

Ingredients:

2 cups cooked cassava

1 cup grated coconut - white only

1/2 cup sugar

a pinch of salt

Oil for frying

Batter:

1/2 cup all-purpose flour

1/4 cup cornflour/cornstarch

1 tbsp rice flour

1 tsp double action baking powder

1/2 tsp salt

1 1/2 cooking oil

3/4 cup/6 fl oz/180 ml water

Method:

Prepare the batter by mixing all the batter ingredients and leave aside.

Heat oil until 350f. While oil is getting hot, prepare the cassava balls by mixing all the ingredients together and making into golf size balls.

When oil has reached 350f, dip balls into batter and put into hot oil to deep fry. Do not crowd the wok and crank up the heat and removing some hot oil from the wok, at the last stage of frying. Removing some oil will allow the temp. of oil to rise higher and faster and this way, the balls will be not be soggy. When balls are golden brown, remove and drain on an overturn cake rack which is sitting on kitchen towels - the excess oil will drip down and since the balls are not touching the kitchen towels, they will not soak back the oil while cooling.

Pour back the removed oil and finished frying the rest of the balls.

Note:

Noticed the long one? I have left some cooked cassava unmashed and dipped them in batter to fry. Try it this way, it is just as delicious.

Serves

Moroccan Shepherd's Pie

From the kitchen of One Perfect Bite...I can't let the first day of fall pass without posting something appropriately autumnal. Nor can I lie to you. The thermostat here reads 90 degrees and the temperature is forecast to rise, so I won't be making this today. I did, however, make it last Saturday when the weather here was really nasty. That led me to an old contest recipe and a dinner featuring this Moroccan shepherd's pie. When you see the spicing, you'll see how this old classic got its new name. The recipe calls for a topping of sweet potatoes or squash and we have a lot of that in the house right now. I thought this would be a great way to make a dent in the supply. Now, you may like the recipe or you may hate the recipe, but whatever your verdict, I think you'll agree it's not ho-hum. Here's my Moroccan shepherd's pie.

Moroccan Shepherd's Pie...from the kitchen of One Perfect Bite

Ingredients:
Sweet Potato Topping:
2 pounds peeled sweet potatoes, cut in 1-inch cubes
1/3 cup low-fat sour cream
1/3 cup chopped scallions
Salt and pepper to taste
Lamb Filling:
2 pounds ground lamb
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
2 teaspoons salt
1/4 teaspoon cracked black pepper
2 teaspoons olive oil
1 cup finely minced yellow onion
1 tablespoon minced garlic
1 cup chopped parsley
1 cup petite peas, thawed if frozen
1 cup diced carrots, thawed if frozen
1/2 cup dried raisins or cranberries
2 tablespoons red wine vinegar
1 large egg, beaten
2 tablespoons chopped scallions (green tops only)

Directions:
1) To make the sweet potato: Place sweet potatoes in a medium (2 to 3-quart) saucepan; cover with water. Bring to a boil over high heat; cook for 20 minutes, or until tender. Drain. Return potatoes to saucepan; mash with a potato masher. Add sour cream; beat with a wooden spoon to blend. Fold in scallions. Season to taste with salt and pepper. Cover pan. Set aside.
2) To make the lamb filling: Preheat oven to 350 degrees F. Mist an 8 x 8 x 2-inch casserole dish with nonstick cooking spray. Place lamb in a large mixing bowl; add cumin, coriander, cinnamon , salt and pepper and mix with a wooden spoon until well blended. Place lamb in a large (12-inch) nonstick skillet; cook over medium-high heat, stirring occasionally with a wooden spoon to break meat apart, until meat is brown, about 10 minutes. Scrape meat into a large bowl. Add oil to skillet in which meat cooked. Stir in onions; cook until softened, about 5 minutes. Add garlic; saute until fragrant, about 30 seconds. Fold in parsley, peas and carrots and cook 5 minutes longer. Remove from heat. Stir in cranberries and vinegar. Add onion mixture to lamb. Season to taste with salt and pepper. Add egg; stir with a wooden spoon to incorporate.
3) To assemble: Scrape lamb into prepared casserole dish. Spoon potatoes over filling; spray top with nonstick cooking spray. Bake for 45 minutes, or until heated through and potatoes begin to brown. Let rest 10 minutes before serving. Garnish with green onion tops. Yield: 8 servings.

Pilgrim Hat Cookies for Kids by Kids

From the kitchen of One Perfect Bite...With Halloween and Thanksgiving just around the corner, I wanted to give these "cookies" a test run for the holidays. They were created by two very young chefs, Megan and Mitchell Vogel, from Jefferson, Wisconsin. The not so young editors and chefs at Taste of Home magazine also deserve a round of applause for bringing them to our attention. I clipped this recipe from their Kids in the Kitchen feature last year. I had a young assistant today and thought this would be a great way to spend part of the day. The cookies are really easy to do and with a little planning kids over eight can make these by themselves. Younger children will need some help. If you have perfectionist tendencies you can't hold in check, have someone else supervise. These are messy to assemble and when they're done by kids chances are there going to look like it. This is supposed to be fun, not an audition for the Martha Stewart show. Make sure you have an extra bag of candy on hand. It mysteriously seems to disappear when the cookies are being assembled. My four year old assistant was responsible for turning the cookies upside down, removing wrappers from the peanut butter cups and centering them once the icing was in place. I had to make one ingredient substitution. I was unable to find mini Chicklets, so I used orange breath mints instead. We were a quite a team and I think we did ourselves proud. Here's how we did it.

Pilgrim Hat Cookies ...from Megan and Mitchell Vogel and Taste of Home Magazine

Ingredients:
1 cup vanilla frosting
7 drops yellow food coloring
32 miniature peanut butter cups
1 package (11-1/2-oz.) fudge-striped cookies
32 pieces orange mini Chicklets gum

Directions:
1) Combine frosting and food coloring in a small shallow bowl. Remove paper liners from peanut butter cups.
2) for each cookie, dip the wide part of the peanut butter cup in frosting. Position over center hole of cookie to form a hatband and crown. Add a buckle of Chicklets gum. Yield: 32 cookies.

Cook's Note: Rather than dip the peanut butter cups in frosting, I created a circle of frosting in the center of the cookies. My young assistant then pressed the peanut butter cups in place.

Lychee And Longan Konnyaku Jelly

Belinda came by one day and brought a bag of red fresh lychees and i was all excited that such ripe lychees are available here but was dissappointed when i tasted one, they were sweet but not as juicy. I have to make something with them as i know that i will the only one in the house who will eat them. So, i removed the seeds and passed the flesh through a food-mill to extract the juice. I had a tiny glass of fresh lychee juice which brought me back to the 60's where i used to order lychee drink which was so good and refreshing. I knew it came from a blue can and wonder if this blue can of lychee juice is still available. Must look for it the next time i visit the asian store. The rest of the juice was made into jelly with dried longan for added texture and constrast of colors.

Ingredients:

10 gm Konnyaku powder

180 gm sugar

1 cup fresh lychee juice

750 ml water

1/4 tsp Citric Acid

Dried longan - soaked.

Method:

Mix the konnyaku powder and sugar together and mix them well.

Pour the mixture into the liquid gradually and stir till it comes to the boil and turn off the fire.

Keep stirring for 5 minutes till the bubbles disappear.

Add citric acid and coloring and stir well.

Put pieces of longan in the moulds and fill the moulds with jelly.

Chill the jelly in the refrigerator before serving

Serves

Half Moon Pies, Harvest Moon Pudding and Blue Moons for Blue Monday

We're talking about moons today - real, imagined or edible. Be sure to see the blue moon following the recipes. The first recipe is for a half moon fruit pie and it's wonderful for picnics, tailgating or events that require you to tote your food. I use apples to make these, but peaches, pears or berries could also be used. This is an easy, straight forward recipe. No special skills or equipment is required. I opt to use Golden Delicious apples in nearly all recipes that call for apples. Feel free to substitute your favorite, but make sure to use one that keeps it shape as it cooks. I dice the apples because I find them easier to work with than slices. If you prefer slices, go for it. This recipe will make sixteen 4-inch or eight 6-inch hand pies. You can make your own pastry or use ready made pie crust or puff pastry. You will, however, need enough pastry for a two crust pie. If you don't want to bake off all the pies, they can be frozen and used as your fancy strikes. Let's get to it.

Half Moon Apple Pies

Ingredients:
Pastry for a two crust pie
1/3 cup granulated sugar
1/3 cup light or golden brown sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon salt
4 large apples, peeled, cored and diced
2 teaspoons lemon juice
Glaze: 3 egg yolks + 3 teaspoons milk

Directions:
1) Preheat oven to 425 degrees F. Grease and flour a large baking sheet. Set aside.
2) Combine both sugars, cornstarch, cinnamon, nutmeg and salt in a small saucepan. Add apples and lemon juice; toss to coat. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, for 4 to 5 or until apples are tender, stirring often. Remove from the heat.
3) Divide pastry into two sections. Roll each as for a 9-inch pie. Using a 4 or 6-inch round cutter, cut dough into 4 or 6-inch circles. Using a tablespoon if for 4-inch pies or a 1/4 cup measure for 6-inch pies, spoon filling into center of circle. Moisten edges with water, fold in half and crimp with tines of a fork. Place on prepared baking sheet. In a small bowl, beat egg yolks with milk. Generously brush half moons with glaze.
4) Bake on center rack of oven for 20 to 25 minutes, or until deep golden brown. These are best if served warm. Yield: 8 to 16 servings.



Bread pudding really lends itself to improvisation. This recipe is simple family fare. We have fancier versions to share with you as the holidays approach, but this is perfect everyday fare. I use Golden Delicious apples and any stale bread I happen to have in the house. This pudding was made with Texas toast. We, of course, serve it with a drizzle of caramel syrup and a dollop of cream or scoop of ice cream.

Harvest Moon Apple Pudding

Ingredients:
8 slices bread, crusts removed
4 Golden Delicious apples
1/2 cup golden raisins
1-1/3 cup milk
5 large eggs
3/4 cup brown sugar
1/4 cup (1/2 stick) butter, melted
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt

Directions:
1) Heat oven to 350 degrees F. Lightly grease an 11-3/4 x 7-1/2-inch baking dish. Toast bread slices lightly and cut diagonally into quarters. Arrange a single layer of bread pieces in bottom of dish.
2) Core and slice 1 apple; reserve. Core and dice remaining apples. Spread diced apples evenly over bread in dish; sprinkle raisins on top. Arrange remaining bread in two lengthwise rows over diced apples and raisins. Place reserved apple sliced between rows of bread.
3) In large bowl, combine milk, eggs, 1/2 cup brown sugar, butter, cinnamon, nutmeg, and salt; beat until well combined. Pour over bread and fruit; sprinkle top with remaining brown sugar and bake 40 to 45 minutes or until firm. Serve warm or cold.
Yield: 10 servings.


Photo by Kostian Iftica, courtesy of NASA, taken on July 2, 2004.

In popular parlance, attributing something to a blue moon moon means that it seldom or rarely occurs. The moon shown in the photo above is blue because the photographer shot the image through a blue filter. Nonetheless, it was a blue moon and it is rare.

What is a blue moon? There are two definitions. The most recent says that a blue moon is the second full moon in a calendar month. This can occur every 2-1/2 years on average. The other, older, definition says a blue moon is the third moon in a season that has 4 full moons. This last definition is important to the ecclesiastical calendar, which needs to know when the 13th moon is going to occur in order to stay on track and determine such things as the date of Easter and Passover.

Are blue moons ever really blue? Probably not. The date of a full moon, all by itself, doesn't affect the moon's color, but volcanic activity can. Back in 1883 when the volcano Krakatoa exploded, the moon appeared to turn blue and stayed that way for years after the eruption. The particles in the ash cloud scattered particles in the visible light spectrum and allowed others to pass through, causing some objects to appear blue or green. More recently the eruptions of Mt. St. Helens and Mount Pinatubo have turned the moon blue as well. The key to having a blue moon is having lots of particles in the air that are slightly wider than the wavelength of red light. Volcanoes and forest fires can cause clouds that do that, so they can appear to be blue even if they're not. I don't want to get involved in the green cheese thing, so I'm going to move on. Hungry?

This post is being linked to Smiling Sally - Blue Monday

Zucchini Cornbread

From the kitchen of One Perfect Bite...Have you ever tried a dessert that purported to be better than sex and found it not to be? Today's bread falls into that category. It's nice, but I it won't make your world stand still - at least it didn't mine. It was so popular at a zucchini festival that event cookbooks sold out and had to be reprinted because everyone wanted the recipe. For better or worse, I have the recipe. Before I go any further, you probably should know I'm a harsh critic. Over the past year, I tested a couple of dozen recipes that never made it to the blog. They weren't popular recipes that were bad, they were risky recipes that didn't work out. There was no reason to needlessly hurt feelings so they hit the circular file rather than the computer. I cussed a little and moved on. Having said that, I must add that this is not a bad recipe, it's simply not a great one. It is, however, enough outside the mainstream to merit some attention, especially if you are looking for ways to use an over abundant crop of zucchini. It is high and moist and the zucchini makes the use of shortening unnecessary. It's strongly flavored. If you love basil that will not be a problem, but I thought the basil overwhelmed the corn flavor of the bread. If I make this again, and I might, I would lose the basil and use red and green peppers to provide heat and color instead. Here's the recipe for inquiring minds to do with as they please.

Zucchini Cornbread...from the kitchen of One Perfect Bite

Ingredients:
6 cups grated zucchini
2 cups coarse yellow cornmeal
1 cup all-purpose flour
3 large eggs, beaten
1-1/2 cups milk
2 teaspoons salt, divided use
3 tablespoons sugar
1 tablespoon baking powder
2 tablespoons minced fresh basil (or 2 teaspoons dried basil)

Directions:
1) Place zucchini in a a colander. Toss with 1 teaspoon salt. Place a plate and a heavy can on top of zucchini to weigh it down. Let it sit for 30 minutes. Rinse and squeeze dry. Set aside.
2) Preheat oven to 350 degrees F. Lightly grease an 8 x 8 x 2-inch pan. Line bottom with parchment or waxed paper; grease. Set aside.
3) In a large bowl, whisk or sift together cornmeal, flour, sugar, baking powder and reserved 1 teaspoon salt. In a small bowl, beat eggs, milk and basil together. Add to flour mixture and stir just until combined. Stir in drained zucchini. Spoon batter into prepared pan.
4) Bake on lower shelf of oven until golden brown, about 40 minutes. Cool for 10 minutes in pan. Invert onto a serving platter. Remove paper, slice and serve. This is best served warm. Yield: 16 servings.

Red Pepper Hummus - Pink Saturday

Sunrise on the Mediterranean Sea





From the kitchen of One Perfect Bite...This is football season. I live in a sports crazed town where season passes are so difficult to come by that we've seen them passed from one generation to the next in wills. Needless to say, there's lots of tailgating here. As it happens, I'm not a rabid sports fan so I like to keep things as simple as I can. This red pepper hummus is about as simple as it gets. When served with pita chips and raw vegetables, it's great for a party that has a Mediterranean theme. I had hoped my hummus would have a lovely glow for Pink Saturday. Unfortunately, a darker than usual tahini produced a hummus colored more orange than pink. Panic, of course, set in. Fortunately, I was able to find a photo of a Mediterranean sunrise that worked with both the pink and the Mediterranean theme. I hope you'll try the hummus. The recipe defines simplicity and can be made in minutes. The roasted peppers give the hummus a unique flavor that sets it apart from most others. This recipe appeared more than a decade ago in Bon Appetit magazine. Enjoy!

Red Pepper Hummus...from the kitchen of One Perfect Bite

Ingredients:
2 large garlic cloves, chopped
1 15-ounce can garbanzo beans (chick-peas), drained
1/3 cup tahini (sesame seed paste)
1/3 cup fresh lemon juice
1/2 to 3/4 cup chopped drained roasted red peppers from jar

Directions:
With processor running, drop garlic through feed tube and mince. Scrape down sides of work bowl. Add chick-peas, tahini and lemon juice; process until mixture is smooth. Add roasted peppers; process until peppers are finely chopped. Season with salt and pepper. I used 1-1/2 teaspoons salt and 1/2 teaspoon pepper. Transfer hummus to small bowl. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)Yield: 2 cups.


Beverly, who hosts Pink Saturday, has asked us to recommend one other contributor whose blog we think others might enjoy. I've selected Sam at My Carolina Kitchen.

They post is being linked to Pink Saturday, sponsored by Beverly at How Sweet the Sound.