Category Archives: Recipes

Father’s Day Shrimp & Pineapple Cocktail

Posted on by Laurie

On my father’s side of the family, no holiday celebration is complete without a shrimp cocktail. I love to serve fresh pineapple in my shrimp cocktails, and of course, a sauce made with hot horseradish. If my father were here today, this is what I would make for him. Happy Father’s Day!
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Shrimp & Pineapple Cocktail 

for 4 people

2 lbs. boiled shrimp, chilled

1 ripe, fresh pineapple cut into chunks

1 recipe Cocktail Sauce, chilled (below)

crushed ice

Fill serving glasses with crushed ice, leaving room for Cocktail Sauce. Arrange shrimp and pineapple. Top glasses off with Cocktail Sauce. Serve right away. Enjoy!

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Boiled Shrimp

a handful of baby carrots or 1 carrot cut in quarters

1 rib of celery, cut in half

1 clove garlic

1 bay leaf

1 t. ground paprika

1/2 t. salt

2 lbs large shrimp, peeled and cleaned (thaw first if frozen)

ice

Place first 6 ingredients in a large pot of cold water. Cover and bring to a boil. Boil for about 10 minutes before adding shrimp. Add shrimp taking care not to splash the boiling water. Stir. Return pot to a boil. Cook until shrimp turn pink and rise to the surface. Shrimp will be opaque in the middle when cooked through. Drain shrimp. Immediately rinse with cold water. Cover shrimp with ice to stop cooking.  Discard carrots, celery, garlic and bay leaf. Transfer shrimp and ice to a plastic bag. Seal and refrigerate for at least 1 hour before serving.

Prepared Horseradish

Homemade prepared horseradish doesn’t contain all of fillers found in the store-bought kinds and so  is generally much hotter.

1 1/4 c. fresh horseradish cut into 1/2″ cubes*

1/2 c. distilled white vinegar

1/2 t. sugar

1/2 t. salt

Process ingredients in the bowl of a large food processor until horseradish is desired consistency. Transfer to a sterile jar, cover, and store in the refrigerator.

* Wash and peel horseradish before cutting into chunks. Be warned, it is rather stinky to work with.

Cocktail Sauce

1 1/2 bottles of Heinz Chili Sauce

2 – 3 T. fresh squeezed lemon juice, or to taste

2 – 3 t. prepared horseradish, or to taste

Pour chili sauce into a medium bowl. Stir in lemon juice and horseradish to taste. Cover and chill until serving.

Iced Minted Orange Juice

Posted on by Laurie

My first waitressing job was working evenings at a deli while I was in high school. Early on, I was scheduled for a Saturday morning 7 a.m. shift. Until I got on the floor to serve tables, I didn’t realize that apart from the owner who was in her office doing book work, I was the only employee working. That meant that I was cooking, serving, and busing tables … with no training on the breakfast shift. Fortunately, I knew how to cook, but I was a little flustered nevertheless. Not thinking, I served orange in a large glass of ice to one of the customers – after all, that was how I liked to drink my orange juice. Boy did he chew me out. “Who drinks orange juice with ice? What are you thinking!?” But, I still like my o.j. with ice, and Minted Orange Juice – a blend of iced mint tea and orange juice – is served just that way. This is a beverage that I came up with for serving with breakfast in heat of summer when o.j. seems a little too heavy and yet it feels too early in the day for iced tea. Enjoy!

Minted Orange Juice

6 c. cold water

1 cinnamon stick

1 c. clean fresh-picked mint leaves, plus some for garnish

12 oz. frozen orange juice concentrate

1/2 – 3/4 c. sugar, or to taste

4 c. ice cubes, plus ice for serving

1. Place water and a cinnamon stick in a pot and bring to a boil. Remove from heat. Add mint leaves. Cover pot and steep for 15 minutes.

2. Place orange juice concentrate, 1/2 c. of the sugar, and ice cubes to a pitcher. Strain mint tea into pitcher. Stir until concentrate, sugar and ice cubes are dissolved. Taste. If desired, stir in the remaining 1/4 c. of sugar.

3. Chill until serving. Serve over ice and garnish with mint leaves.

Note: If you don’t have fresh mint, substitute 4 mint tea bags.

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Chimichurri Sauce

Posted on by Laurie

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This morning I noticed that my cilantro has been growing quite nicely with the relatively cool weather that we have been having, so I decided to pick a bunch to make Chimichurri Sauce. (Once it gets hot, cilantro goes to seed quickly.) Chimichurri Sauce is an Argentinian condiment that is traditionally served on grilled meats, especially grilled steak. It can also be used as a marinade, dipping sauce or salad dressing. Shown above, I have served it on a grilled portobello mushroom with salad greens and avocado. Yum! I hope that you enjoy the recipe!

Chimichurri Sauce

2 c. fresh cilantro, packed

5-6 cloves garlic, peeled

2 T. chopped yellow onion

1 fresh Fresno chili pepper, chopped

1/2 c. extra virgin olive oil

2 T. fresh lime juice, or to taste

1/4 – 1/2 t. sea salt, or to taste

1. Wash cilantro and remove any large stems. Blot leaves dry with a paper towel.

2. Place cilantro, garlic, onion, and Fresno pepper in a small food processor. Pulse until ingredients are finely chopped. Transfer ingredients to a medium size bowl.

3. Stir in olive oil, lime juice, and salt to taste. Refrigerate until serving.

Variations: Substitute flat leaf parsley or spicy oregano for part or all of the cilantro; substitute lemon juice or red wine vinegar for the lime juice; substitute red pepper flakes for the Fresno pepper; add cumin, thyme or paprika; add tomatoes or red bell peppers.

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Fresh Peach Frozen Yogurt

Posted on by Laurie

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Fresh Peach Frozen Yogurt

2 c. whole milk Greek yogurt

1 c. pieces of ripe, fresh peaches (no skins)

1/2 c. honey

1 1/2 T. fresh lemon juice

1. Place ingredients in a food processor and process until smooth. Taste. At this time, you can add a little more lemon juice, honey or peaches, if you want to adjust the flavor. Process again until smooth.

2. Transfer mixture to an ice cream maker and follow machine’s instructions. I use a Cuisinart ice cream maker and run the machine for 30 – 40 minutes and then put the yogurt in the freezer for 1 to 2 hours before serving.

Homemade frozen yogurt is tangier and less gummy than commercial frozen yogurt, and it is so easy to make. Enjoy!

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Spaghetti with Asparagus & Herbs

Posted on by Laurie

Spaghetti with Asparagus & Herbs

This dish is designed to highlight the flavors of its fresh ingredients rather than overpowering them with heavy tastes. Serve for lunch or a light dinner with bread, fresh fruit and a light cheese. (Makes about 3 servings.)

Approximate measurements:

12 oz. spaghetti

1 lb. fresh asparagus

2 oz. extra virgin olive oil

1 oz. white balsamic vinegar

4 fresh lemons

several twists of fresh ground green and red peppercorns

1/4 t. sea salt

1/4 c. fresh golden oregano

1 T. fresh flat leaf parsley

1 1/2 t. fresh thyme

1. Cook the spaghetti in a large pot of lightly salted, boiling water.

2. About half way through the cooking time for the spaghetti, put the asparagus on the stove to steam. Cook until crisp tender. Remove from pot then rinse asparagus with cold water and set aside.

3. Meanwhile, combine olive oil, vinegar, juice of 2 of the lemons, fresh ground pepper and salt. Set aside.

4. Submerge herbs in a bowl of cold water to remove any possible dirt or insects. Remove herbs and rinse well. Pat dry. Strip herb leaves from stems. Discard stems and any damaged leaves. If there are any thyme flowers, set them aside for garnish.

5. When the spaghetti is cooked to desired consistency, drain well. Add the olive oil mixture to the pot that the pasta was cooked in. Return spaghetti to the pan and toss with the olive oil mixture.

6. Divide spaghetti between serving bowls. Top with fresh herbs and then with asparagus. Squeeze a little more fresh lemon juice over asparagus and then grind a little more fresh pepper over dish. Garnish with thyme flowers if available. Serve immediately. Enjoy!

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Tortilla Soup

Posted on by Laurie

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Tortilla Soup

(4 servings)

8 corn tortillas

salt

3 white bulb onions (or other mild onion), thinly sliced (about 3/4 c.)

1 t. olive oil

4 c. vegetable or chicken stock

4 c. chopped fresh tomatoes (or Muir Glen canned fire roasted tomatoes)

1 – 2 dried Guajillo chili peppers

1 T. lime juice

3 T. minced cilantro, plus cilantro for garnish

1 avocado, diced

lime wedges for garnish

Crema Agria (or other sour cream)

1. Preheat oven to 350 degrees F. Slice tortillas into 3/4-inch strips. Cut strips in half. Spread out on a baking sheet. Lightly salt strips, then bake for 20 to 30 minutes or until crisp and lightly brown. Toss strips every 10 minutes while baking. When done, set strips aside until ready to serve.

2. Saute onion in olive oil until crisp-tender. Add tomatoes and cook for about 8 minutes or until tomatoes are cooked down and some of the liquid has cooked off. Transfer to a blender or food processor and puree.

3. Pass tomato mixture through a sieve (to remove seeds and skins) into a 4 to 6 quart pot. Cook at a low simmer for about 30 minutes.

4. Add Guajillo pepper(s) to soup about 5 minutes before serving. Add lime juice and cilantro about 1 minute before serving. Adjust seasonings if necessary. Remove pepper(s) before serving.

5. To serve: divide tortilla strips between four bowls. Ladle soup base over tortilla strips. Top with avocado, crema agria and cilantro. Serve with a lime wedge.

Buen provecho!

Crema Agria (Homemade Sour Cream)

Posted on by Laurie

Since tomorrow is Cinco de Mayo, I decided to make some homemade sour cream to go with Tortilla Soup. Homemade sour cream is incredibly easy to make and only takes two ingredients. When made with heavy cream and fresh lime juice, it is called Crema Agria. When made with heavy cream and buttermilk, it is called Crema Espesa (or Creme Fraiche). The lime juice version does retain the taste of lime is tangier than the buttermilk version. Either version, however, is thinner and creamier than commercial sour cream, and has a fresher taste.

Crema Agria (or Crema Espesa)

2 c. heavy cream

1/4 c. fresh lime juice (or buttermilk)

1. Warm heavy cream on stove until the cream reaches 90  to 100 degrees F (or about body temperature). Do not overheat the cream.

2. Stir in lime juice (or buttermilk).

3. Pour mixture into a glass jar. Cover loosely. Let sit at room temperature for 8 to 12 hours or until thickened. Cover tightly. Refrigerate for at least 4 hours before using.

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Raspberry Mint Julep

Posted on by Laurie

Mint Julep is the official cocktail of the Kentucky Derby, and yet, despite its renown, is not widely popular apart from Derby celebrations.  Though it is refreshingly cold and steeped with tradition, the flavors of this classic cocktail (Bourbon, mint, and sugar) are just – to some palates – not very well rounded. Having read that some bars are experimenting with variations on the Mint Julep, I decided to try my own creation – a Raspberry Mint Julep. The addition of raspberry mutes the mint slightly and blends well with the rich flavor of Bourbon. I think this pleasant cocktail could be served for almost any warm weather occasion. Let me know what you think!

2 oz. Woodford Reserve or other good Bourbon

1 oz. Raspicello or other good raspberry liqueur

5 mint leaves, plus leaves for garnish

5 raspberries, plus one for garnish

1 t. sugar

shaved ice

In a chilled Mint Julep cup or highball glass, muddle together mint leaves, raspberries and sugar. Add Bourbon and raspberry liqueur. Fill cup/glass with shaved ice, top with a Boston shaker, and shake well. Garnish with raspberry and mint leaves. Enjoy!

Note: Mint Juleps are traditionally served in a chilled, beaded silver cup and held with a napkin around the base.

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Barkley Scones

Posted on by Laurie

The recipe for these plain, but moist, scones – the type that is good for slathering with butter and jam – was sent to me by some lovely guests from Oregon who have stayed with us a number of times over the years.  Enjoy!

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Barkley Scones

3 c. flour

1/2 c. sugar

1 T. + 1 t. baking powder

1/4 t. salt

2 c. heavy cream

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

2. Whisk together dry ingredients, then beat in heavy cream.

3. Turn mixture out onto a floured work surface. Divide in half. Shape each half into a disk 6″ wide. Cut into four wedges. Transfer wedges to baking sheet.

4. Allow scones to sit for 15 minutes, then bake for about 18 minutes or until golden brown. Serve warm.

Banana Mocha Coconut Muffins

Posted on by Laurie

The other morning, I had a guest on an almost vegan diet; so I made these delicious muffins which one would never know were free of dairy products and eggs. I hope that you enjoy the recipe!

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Banana Mocha Coconut Muffins

3/4 c. sweetened shredded coconut

2 c. all-purpose flour

1 c. granulated white sugar

2 T. instant coffee or 2 t. espresso powder

1 T. baking powder

1 c. mashed ripe bananas

1 c. coconut milk

1/2 c. canola oil

1 T. coconut rum

1 c. semi-sweet chocolate chips, preferably miniature ( use vegan chocolate if needed)

1 recipe Coffee Coconut Milk Glaze (below)

1. Preheat oven to 400 degrees F. Spread coconut on a baking sheet. Toast in oven for 3 to 4 minutes or until just starting to turn golden at the edges. Remove coconut from baking sheet and set aside.

2. Meanwhile, prepare 12 standard muffin cups or 10 four-ounce ramekins with baking spray.

3. In a large bowl, whisk together flour, sugar, 2 T. of the instant coffee or 2 t. of the espresso powder, and baking powder. Set aside.

4. In a medium bowl, whisk together bananas, coconut milk, canola oil, and rum. Stir banana mixture into dry ingredients. Fold in chocolate chips.

5. Divide batter into ramekins or muffin cups. Using the back of a spoon, shape each cup of batter into a slight mound. Bake 15 to 20 minutes for 12 muffins or 20 to 25 minutes for 10 muffins. Muffins are firm to the touch when done.

6. Meanwhile, prepare Coffee Coconut Milk Glaze. Glaze muffins immediately upon removing from oven and  then sprinkle them with toasted coconut.

Coffee Coconut Milk Glaze

1 c. confectioner’s sugar

2 T. coconut milk

1/2 t. minced orange or lemon zest

1/2 t. instant coffee or 1/4 t. instant espresso powder

1/2 t. coconut rum, light rum, or orange or lemon extract

1. In a small bowl, slowly stir coconut milk into confectioner’s sugar. Stir in coffee, then zest, then rum or extract. Stir until smooth, then warm glaze to dissolve coffee.