A food network challenge...

One of my very favorite shows on television is, 'The Next Food Network Star.' I was highly motivated to get my children in bed, so I could sink into culinary bliss and watch the magic unfold. I am never disappointed with the knowledge, expertise and pure genius these contestants bring forth. To make an elegant dish comprised of sardines, chocolate and strawberries leaves me dumb founded. Wow, I think, what a brilliant combination!
Last night, as the Season 7 opened, I was once again blown away. First challenge, a sophisticated breakfast that reveals something about yourself. Revelation on a plate, hmmm? Some contestants were cooking shrimp, some chicken and of course many eggs. I started thinking what I would prepare and what it says about me. My quiche came to mind, the one I just made a few days ago. Maybe that is why it popped into my head so quickly. This quiche is simple, elegant and could impress a food network judge. Besides, a quiche can easily play the part of sophisticated breakfast, or lunch, or dinner. For the record, I would be saying a prayer that Bobby Flay pronounced my quiche the best ever.
Simply, beat 6 eggs in a bowl and add 1/2 cup of 1% milk, mix:



Pour into a frozen pie shell( If serving to Bobby Flay make homemade. If serving to a family on a hectic weekday evening, organic whole wheat is fantastic.)


Next, tear spinach into small pieces, slice tomato, slice jalapenos and place around in the egg mixture. Sprinkle mozzarella cheese and sharp cheddar over quiche.






Bake at 350 for 45 minutes. Time may vary slightly depending on your oven.









Note: I used 1% milk in my quiche, traditionally it is made with whole milk or half&half. If serving to a crowd you may substitute, but for a healthier version, prepare as directed above.

A Memorial Day to Remember

Happy Memorial Day!
I am sure many of you are in full grilling mode at this moment. Unless, like myself you were fortunate to be invited somewhere. Then the only dilemma is what appetizer you should bring. There are so many from which to chose. But I dare say, this one is a winner. Tomato, mozzarella and fresh basil on a stick. If you are in a appetizer rut, like I was, this has all the appeal. Quick, fresh, delicious. The added perk is that summer decided to join us today, and when summer is here to stay, cranking up the oven is just so... not needed in this case.



So, as I enjoyed the spectacular feast prepared by my mother, I surprised her with old photos I dug out. Her wedding day photos from 50 years ago on May 27Th. This marks quite an accomplishment, considering the times we are living in. For me my parents anniversary and memorial holiday coinciding is the way it has always been. Some things in life are great when they stay the way they have always been. Just not your appetizer!

The flavors of the tomato, fresh mozzarella and fresh basil taste like fresh picked summer.
Ingredients:
10.5 ounce package of grape tomatoes, wash and pat dry
Fresh basil, rip leaves into bite size pieces
Fresh mozzarella, you can cut into bite size pieces or buy pearl
Balsamic vinaigrette
Tooth picks or small skewers

Alternate on skewer, tomato, basil and cheese. When finished with assembly of the skewers, drizzle with balsamic vinaigrette. Ready to serve.

Note: I used more than half of the 10 ounce package of tomatoes for 6 adults. The great thing about this recipe is you can keep making until you have enough for a big crowd, or make for a smaller group. Serve as a snack, appetizer or on the go lunch.
If you would like to substitute the fresh mozzarella for low fat, this is great for those who want a lower calorie option.

Basil is a good source of vitamin A, which helps to prevent free radical damage to our cells. Vitamin A also prevents free radicals from oxidizing cholesterol in the blood stream, thus preventing cholesterol from building up in blood vessels.
Basil also contains magnesium. This essential mineral helps the heart and blood vessels to relax, improving blood flow. Other nutrients found in basil include iron, calcium, potassium, and vitamin C.

Pyramids to plates...

http://www.nytimes.com/2011/05/28/health/nutrition/28plate.html?_r=2

I was very excited to see this article. After all, when I think of pyramids, I think ancient. Plates are a positive symbol. The picture above is my grandma Charlotte's china plate. I say Congratulations to Michelle Obama for a job well done!

Morels and Morals?

Whew, we are still here. The world didn't end. If it had, I bet this recipe would have been on the 'Welcome Home' feast. I am talking about morels. They are tasty little devils... I mean mushrooms.

Morel season has just hit Traverse City. Many comb the woods looking for this treasure. My daughter found these morels growing near her favorite tree in our yard. ( Yes, at 4 she knows how to spot a morel!) With spring being a bit late this year, now is the time to take full advantage of hunting for morels. The taste of morels is not like any other mushroom, so if you are not a mushroom lover, this may be the one for you to try!

Morels have a more refined taste, not like the earth or dirt. Recipes with morels, in my opinion, should be simple enough so the truly amazing taste of the morel is not over powered by the other ingredients. This recipe is inspired by my love of pasta with mushrooms. They compliment one another. Of course, I must say, sauteing morels with real butter, and a pinch of sea salt is still one of my all time favorite ways to eat this gift from nature.

Morel Fettuccine

Serves 4 to 6

Ingredients:

1/2 stick unsalted butter

1/8 cup chopped scallions

1 cup heavy whipping cream

2 Tablespoons sherry ( may use Cognac)

1 1/2 pounds fresh morels, rinsed, drained and patted dry

1 pound fresh fettuccine ( may use boxed)

1 cup fresh Parmesan cheese, grated

salt and pepper to taste

Preparation:

Boil a pot of water. When water is boiling add fettuccine. Cook for 10 to 12 minutes.

*Use 1 quart of water for every 4 ounces of pasta you plan to cook.

In a saute pan, melt butter and add scallions. Saute for 3 to 5 minutes. Add whipping cream and sherry. Stir and reduce heat. Add morels and let simmer , covered for 15 minutes.

When pasta is ready, drain and set pot aside. Add the Parmesan cheese to the morel mixture and stir well until melted completely. Spoon over pasta and serve.

This recipe is quick and easy, which is terrific after a day hunting in the forest.

A gathering of friends...

It was my daughter's birthday recently and she was excited to have a party this year. It was the first ever for her. She told me the friends she wanted to invite and as an extra special touch, my two best friends were coming to the party as well. What was so amazing was that our three daughters would be playing together. We are seeking to nurture this next generation of little women and the importance of female friendships in their lives.

To honor the presence of my friends coming for the weekend, I stressed over the perfect meal to serve. I wanted it to be delicious of course, but also something reflecting their 'meal' style. I thought of things my mother fixed for her company. Okay, that was the 70s and 80s. Not so sure they were going to like Chicken Divan. Of course, there is nothing wrong with that. I looked through at least 20 cookbooks. I wanted the perfect recipe, but what? It eluded me for days. Until finally.....

I came across this recipe in 'The Family Chef', by Jewels and Julie Elmore. These women are young and hip and reading their cookbook makes me feel like I am getting a fabulous secret recipe from a friend. They look like the kind of girls you could hang out with. They even cooked for Jennifer Aniston. Impressive! So it only made sense to find my recipe here.

This was a hit. My friend Samantha is still talking about how good these were. To me there is nothing that says I love you more that making a meal for someone that really touches who they are.

Lettuce Chicken Wraps:

The Filling:

2 Tablespoons Peanut Oil

3 Tablespoons Sesame Oil

3/4 Cup Chopped Shitake Mushrooms, can substitute if you desire

3 Large Carrots, grated

3 Shallots, finely chopped

1/2 Teaspoon Minced Ginger

2Pounds Chicken Breast, Cut up bite size

1 Teaspoon ground pepper

2 small cans of water chestnuts, drained and diced

The Sauce:

1 Cup Soy Sauce

5 Tablespoons Seasoned Rice Wine Vinegar

5 Tablespoons Orange Juice

5 Tablespoons Water
4 Tablespoons Cornstarch

2 Teaspoons Chili Flakes

4 Tablespoons Oyster Sauce

The Lettuce Cups:

1 Head of Iceberg Lettuce, washed and leaves separated for individual cups

Assembly:

1. For the sauce, mix all ingredients together and stir with a whisk. You may shake in a jar. Set aside.

2. In a large non stick skillet, add the oils. Over medium heat, add the mushrooms, carrots, shallots, ginger and garlic. Saute for 5 minutes or until the vegetables are soft.

3. Add the chicken and cook, stirring constantly.

4.When chicken is almost cooked, and pepper and the sauce. Bring to a boil, reduce to a simmer for about 5 minutes.

5. With chicken cooking, prepare the lettuce cups on plates.

6. Remove pan from heat, and add water chestnuts to the chicken mixture.

7. Spoon chicken mixture into lettuce cups and serve.