Raspberry Rhubarb Cobbler

Raspberry Rhubarb CobblerDitchin’ The Cheese
I had planned on talking about cheese this week. You can never go wrong with cheese. But then, sometimes life throws you a curveball. Since it’s now March, everywhere you look things have gone green in anticipation of St. Patrick’s Day. And, of course, I immediately think “Cheese!” (I know. My friends and family have long since stopped trying to understand my thought processes.)

However, over the weekend, I made something that was just so good I couldn’t stop myself from writing about it. The cheese will have to wait…

My in-laws were in town so I had everyone over for a lovely salmon dinner with roasted asparagus. It was while picking out the asparagus that I was enticed by the gorgeous rhubarb in all of its deep red glory that was calling my name from the shelf above. To me, rhubarb is a sign of hope that we are in fact leaving winter, and its cabbages and root vegetables, behind to usher in the new and more interesting produce that arrives with spring. My entire family loves rhubarb so there was no question. I was not leaving the store without it. But what to make?

When it comes to rhubarb recipes, I like to keep it simple. I love a good crisp—or even just roasting it by itself to put in yogurt. Strawberry Rhubarb Pie is always a hit. But, the strawberries aren’t that great yet so I will leave that to when it weather is warmer. I chose this recipe for Raspberry Rhubarb Cobbler because it was fairly quick, and something about the twist of the raspberries just appealed to me.

I have never seen a dessert disappear so fast. It might be because the flavors were so bright and different from what we’ve been eating in the last few months. But, this one, my friends, is a definite keeper. The color was stunning and I think the biscuits on top will be how I do all my cobblers going forward.

I did make some changes to the original recipe. For one, I added more cornstarch. The filling was a little too loose for my tastes. I also bumped up the sugar just a bit. Although, you could add some honey if you prefer.

Raspberry Rhubarb Cobbler Recipe  Read more…

Breakfast Grits with Succotash

Breakfast Grits with SuccotashSouthern Romance
I’m a reader. I easily read 2-3 books a week. Granted, I am not always reading the really heavy stuff. (I have a thing for romance novels. Sorry, not sorry. 😜) I am also that person who will read a series over and over if I love it—which is what I started doing last week. My current selection is a Romance series I have now read three times. It is set in the charming city of Charleston, SC and while all of the characters are fantastic, the real star of these books, in my opinion, is the food.

There’s a lot of talk about bacon, and shrimp, and cheese grits in these pages and it has been making my mouth water the whole time. I have always been a fan of a tasty bowl of shrimp and grits. And, to read the words used to describe them in the story makes my culinary imagination run wild. The recipe that stands out the most is one for a bowl of breakfast grits topped with southern succotash and a poached egg. I mean. I just can’t even…It’s killin’ me!

Unfortunately, there is no recipe to go along with the tasty prose so I had to recreate it on my own. For the first time in a while, I will actually be able to sleep in this Saturday so my plan is to indulge in this recipe over the weekend.

It’s important to use good grits in this situation which, if you ask any self-respecting southerner, means stone-ground grits. Not instant grits. It’s up to you whether you go with the white or yellow version. Personally, I prefer the yellow. Here on the West Coast, it can be difficult to find the really good artisan grits though you can sometimes find them at the farmers market or you can always get them online. If you don’t want to wait that long (I feel your pain.) I recommend Bob’s Red Mill Stone Ground Grits.

And, I called for fried eggs for the recipe because they are easier. But, if you have a good system for poaching go to it! They’ll be delicious.

Also, butter and half n half are a must. Leave your diet at the door. Anything worth doing is worth doing it the right way. And, in this case, that means butterfat and cream. Oh, and bacon, let’s not forget the bacon. I will be leaving the okra out of the succotash, though. My Florida raised husband had okra forced upon him as a child and it didn’t end well. If I served this to him with okra, he might get lawyers on the phone…

Breakfast Grits with Succotash
Yields 4 to 6 servings
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Mini Frittatas

Mini FrittatasEasy Like Christmas Morning
Christmas morning is a time of magic, wonder, and barely-controlled chaos. Sometimes it can be a challenge just to get the coffee pot going. Though for most people, that is priority one especially if your children woke you at the crack of dawn because they just couldn’t stand it anymore.

By the way, this doesn’t end just because they hit their teenage years. Mine still do it. It’s harder to have the family snuggle in our bed though when the 15 year olds are both 6 feet tall or above…but they still try!

Making breakfast amongst all of this activity can be difficult. For one, there are too many excited people running around in your kitchen. At least that is how it is for me. For another, who wants to be in the kitchen all morning and miss out on all of the fun. Lastly, sometimes you just don’t think about it until the last minute. In the rush to make sure you have gifts for everyone including the dog, forgetting that your family would like to eat breakfast has been known to happen. Something easy and tasty for Christmas morning with ingredients you probably have on hand is the answer.

Sure you could go the tried and true pancakes or waffles route. Those are always a hit. Personally, I like these little guys listed below. They’re quick and easy and you can pretty much put whatever you have on hand in them. No ham? No worries. How ‘bout a little jack cheese and chilies? Or sausage? Or diced green onion and red pepper? No matter what you decide to put in them, you could easily serve them alongside the pancakes and waffles. Because it’s Christmas…you get to live a little and have both…

Happy Holidays to you and yours!

Mini Frittatas
Adapted from Giada De Laurentis and the Food Network
Yields servings
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Chocolate Hazelnut Scones

Chocolate Hazelnut SconesOregone
I spent last weekend in Oregon and it was glorious. True, I spent four years living there—so I may be biased. But, the drive down to Eugene from Portland reminded me just how much I love it up there, green rolling hills, fields of frisky animals, charming red barns….

There is no greener state than Oregon. And yes, it does rain up there. A lot. And that rain makes for some of the most stunning scenery you can ask for. This time around, I was blessed to experience one of the few absolutely perfect-weather weekends. No rain and 70 degrees. Perfect. Add to that a football win for the home team and you just can’t get much better than that…unless we start talking about the food.

Oregon is a food lover’s dream and it’s no secret that the hot Portland restaurant scene is where innovation is happening. With the abundance of fresh-grown veggies and humanely raised meats available within an hour or two of the city, you’d have to work pretty hard to not to produce a quality product. Needless to say, I ate pretty well on this trip.

I took advantage of what there was to offer including the fresh veggies, and the Pinots, and of course, the coffee. Coffee is a religion up there. Like, literally. Oregonians don’t mess around. While consuming more than the recommended daily allowance of caffeine at one of my favorite coffee stops, I had the privilege of snacking on a hazelnut chocolate scone freshly made from Oregon grown hazelnuts and fresh butter. It was ah-may-zing!

I brought a bunch of coffee beans home with me in an effort to extend my trip (if only in my mind and coffee cup). For this same reason, I have been searching for a hazelnut scone recipe on the internet. I found this basic recipe on Food 52 and have been experimenting to duplicate my Oregon scones. It’s a tough job but I am definitely up to the task….

Chocolate Hazelnut Scones
Adapted from Food 52
Yields 12 servings Read more…