Just Being Silly Today: Gastronomical Dreams

Dream!

Dream! (Photo credit: Melody Campbell)

If a restaurant were to name something after you, what would it be? Describe it.

It would be called the “Can’t Clean Your Plate Annie”. I am notorious for never cleaning my plate of all the food I am served. This of course enamoured me to my boyfriend, now husband, who gets to finish my steak or roast beef or half of the dessert that I thought I wanted but could not finish. (Funny he never opts for the broccoli or salad I leave behind–though I must admit I do not often leave salad or broccoli behind).

Though only part of my name is Ann, my full name is just not lyrical enough to name a dish after—it is, if I might be ever so slightly clever, a mouthful ~ as I added my husband’s name to mine making it  an even longer drink of water than it was before.

My signature dish would have to involve broiled scallops,  jumbo shrimp, and bacon wrapped steak, with a side of lobster and liquid butter in a small silver tureen (not cup, yes I said tureen), and don’t forget the twice baked potato with cheese and bacon bits topped with a dollop of sour cream and of course grilled asparagus sprinkled with parmesan. I think if I had to ask for a last meal on the last day of my death penalty stay in prison it would have to be this meal. And for dessert—chocolate cake and cherry pie with pretzel ice cream and chocolate sauce. {Yes my eyes are bigger than my tummy, hence the dish “Can’t Clean Your Plate Annie”.}

I know I have digressed from the original query from Michelle, but I got lost in a gastronomically sweet dream.

What would your dream meal consist of? (And no healthy choices today!)

Published in: on July 23, 2013 at 12:46 pm  Comments (24)  
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My version of BAM!

Name my Peas

Peas–not for breakfast anymore! (Photo credit: doolloop)

Yes, I know it is Monday and not Recipe day but on Saturday night I went to a dinner party and this was one of the side dishes and I just loved it, so I asked the hostess with the mostest to send it to me.

 Now be forewarned—it has more than the five requisite ingredients that I usually judge a recipe by ~ but salt, sugar, and pepper are not too exotic, nor are onions and peppers and peas. And who doesn’t love mayo and sour cream? Seriously, this is one good salad, and by adding the nuts you have then ramped it up a bit—adding the Emeril BAM! factor, along with the bacon. (Everything tastes better with bacon.)

 So, without further ado, here is the recipe:

Cold Pea Salad

4 slices of bacon, cooked and crumbled

3/4 cup sour cream

1/8 cup mayonnaise

1 teaspoon sugar

1/2 teaspoon salt 

1/4 teaspoon pepper

1 bag (20 oz.) of frozen sweet peas thawed and dried off

1/2 cup diced celery

1/3 cup of diced red onion or green onions

1/4 cup of diced green, red or yellow pepper

1/2 cup of cashews or pecan or walnut halves roughly broken

Method:

Cook the bacon, crumble and set aside.

Beat the sour cream with the mayonnaise to loosen it, adding the sugar, salt and pepper; set aside.

In a medium mixing bowl, add the peas, celery, onions and peppers.

Add the sour cream mixture, toss, cover and refrigerate until ready to serve. Just before serving, toss in the nuts.

Make this and tell me I am a genius for having shared it!

Published in: on July 8, 2013 at 6:11 pm  Comments (26)  
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~ Comfort Food Bliss ~

Mmm... baked beans

Mmm… baked beans (Photo credit: jeffreyw)

It is cold. It is the last week of January. It is time for a comforting recipe that is easy and good and goes with all kinds of entrées. What is this magic bean of a recipe? Why Baked Beans of course.

I love baked beans though I have to be careful not to eat them when I have to cover a municipal council meeting for my newspaper at night. I am sure I do not have to explain any further.

In fact, I have a stomach that is a bit “delicate” so when I have to work at night I do not eat before I go so that it does not do something unexpected. It is funny how we have to adapt to things in life. Nine times out of ten my stomach survives a meal successfully, but it is that tenth time that makes one take precautions. But I digress (I often think that if I did not digress, I would not have much of a post).

This recipe was given to me by my sister, hence the name:

Great Baked Beans à la Peggy

4 – 15 oz. cans of baked beans (any kind you like; if I am feeling virtuous I choose the kind without pork—if I need comfort, I choose pork and beans)

1 onion, diced

3 tbsp. vinegar

¾ cup molasses

1 tsp. dry mustard

¼ cup ketchup

Bacon on top

Bake one hour at 350 degrees then 15 minutes at 400 degrees.

So simple, yet so good. You may think the magic ingredient in this is the bacon, but the real ingredient that makes all the difference in the world is molasses. Seriously—it gives it the right “body” and makes it kind of velvety—words I know not usually ascribed to baked beans, but it is true.

Sometimes I do not use this official recipe because I do not always have all the ingredients—if you have no dry mustard, use the yellow stuff. No molasses, throw in some brown sugar or maple syrup. No bacon? Cry a little—then make it anyway. Sometimes I crisp the bacon and put it right in with the beans. You can get as creative as you want.

I use this recipe when I have family dinners and it always disappears. For these dinners I serve it with spiral cut ham, cranberries, coleslaw, green stuff (I will give you the recipe for this some day), and roasted potatoes.

Cappuccino at Black Star Pastry Newtown

(Photo credit: sachman75)

I have two questions for you today. The first is existential: Would you consider someone a coffee lover if they have to use 3 teaspoons of sugar and a pint of milk in their morning coffee?

The second is: What is your favourite comfort food bliss? Feel free to answer one or both questions—and if you want to leave a recipe, feel free.

~ A “No Rhyme or Reason” Recipe Because It is Saturday ~

Peggy's Cove

Peggy’s Cove (Photo credit: bouave)

Here is a tried and true recipe that is so good (and need I say it: EASY) as a side to go with your Christmas ham. It is from my messy “No Rhyme or Reason Cookbook” that is really just a red notebook filled to the gills with pasted in, stapled, and taped in recipes, many hand-written.

Some of the recipes are from magazines and newspapers, but most are from family and friends. The cookbook has personality plus. So what if it is coming apart at the seams—that makes it all the more adorable.

This recipe comes from my sister Peggy, thus it is called:

Great Baked Beans à la Peggy

4 – 15 oz. cans of pork and beans (or any derivative thereof)

1 onion

3 tbsp. vinegar

¾ cup of molasses

1 tsp. dry mustard

¼ cup of ketchup (I have used chilli sauce)

Bacon on top

Dice onion and throw all the ingredients into a casserole or if you are so lucky, one of those expensive Le Creuset dishes from France. (I have to stick with my Corningware). Artistically drape the bacon over the beans to create your own Picasso. Bake 1 hour at 350 degrees, then 15 minutes at 400 degrees.

The molasses gives these beans a wonderful depth, and of course the bacon is just a cheap trick to make it taste even better. Everything tastes better with bacon!

Everything Tastes Better with Bacon

Everything Tastes Better with Bacon (Photo credit: Wikipedia)

Published in: on December 1, 2012 at 1:14 pm  Comments (46)  
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