January 19, 2025

Angelica hosted us on this cold, winter, day!  Carol was unable to join. However she did send a delicious cheeseball served with Triscuits! The worchestershire sauce was a star in this savory appetizer.

We shared strawberry mimosas from Aldi and J. Lohr Estates Riverstone Chardonnay.

For this cold winter day I made soup and along side I baked salted rosemary shortbreads.  I had these at a ladies lunch recently and they were addicting.  I found other recipes for these, some using only all purpose flour and some with addition of lemon, however this is the recipe I used.  I did add some ice water to help the dough come completely together.

Salted Rosemary Shortbread

1 cup all purpose flour

1 cup bread flour

1/2 teaspoon kosher salt

1 cup unsalted butter, room temperature

1/2 cup powdered sugar, sifted

2 tablespoons finely minced fresh rosemary leaves

flaky salt for topping

Whisk flour and salt together, set aside. Cream butter, powdered sugar and rosemary together for 3 minutes. Add flour mixture and mix thoroughly, careful to not overmix.

Form dough into a log, adding ice water if needed, using plastic wrap and tap/shape into a square or rectangle while pliable.  Wrap in plastic wrap and refrigerate for 2 hours. After 2 hours, heat oven to 350 degrees. Slice chilled dough into 1/3 inch slices and place on baking sheet lined with parchment.  Top with salt.  Cookie do not spread so can place closely. Bake 12 minutes, turning pan half way through to ensure equal browning.  Bake until lightly brown.

The carrot apple soup features roasted vegetables and sauteed onions and is blended to a smooth consistency.

Our salad, prepared by Mary, had flavors of winter with cinnamon in the dressing. Mary suggested in the future, that the balsamic should have been white (to keep from discoloring the salad) and the addition of nuts - almonds or pecans - would have added a nice crunch.

Angelica picked the most perfect comfort food dish, chicken pot pie.  Short cuts were frozen peas and carrots and a rotisserie chicken. We doubled the recipe and used all of the chicken.  Most, not me, were skeptical that the potatoes would cook to softness in the oven only and not on the stove BUT THEY DID!  Secret is to dice to the size of a pea or carrot. The crust only goes on the top and it was perfectly flaky, and Tonya did a great job making this part of the recipe. The egg wash makes the crust shiny and beautiful.

Tonya baked a pecan cobbler.  It was like a warm pillow of pecan pie.  Follow the recipe... there is lots of sprinkling and DO NOT STIR directions.  Trust the process. Served with a side of vanilla ice cream, this dessert was a perfect conclusion to our comfort food supper.

June 28, 2020

We met at Mary's and while we were short two Gourmet Gals, Tonya and Michelle, we were joined by two MEN.  This was a historic day as we have never allowed such shenanigans before.  Oh sure, we have had drive-by "hellos" by the male species but never sat down and broke bread that I can recall.  We will perhaps let it happen again.

Mary welcomed us with a beautiful, sweet cocktail with yellow sugar rimmed glasses. This limoncello sangria had in Keith's words "a lot going on".  It was delicious and did go down smoothly.  But not so smoothly that we could not have a shot of blueberry cream from Aldi's as a chaser.

For an appetizer I prepared two different naan pizzas.  I wanted something a little more hearty since our main dish would be light.  The roasted tomato and spinach pizza had Italian spiced roasted tomatoes and steamed spinach that were cooked beforehand.  Once they were finished the pizza came together quickly with some sliced, fresh mozzarella. A garnish of fresh basil added a taste of summer.   With the second pizza I got a little fancy.  It had roasted pear, walnuts, prosciutto and honey goat cheese.  The original recipe calls for brie cheese and I opted for goat cheese because I like it with sweet toppings.  HEB had HONEY flavored goat cheese which was even better.  I also drizzled some honey and Mary had a balsamic glaze to add even more sweetness.  I think using naan as pizza crusts makes for a quick week night meal with any toppings you can think of. Mary's Mr. Wonderful tried some of the more traditional tomato pizza and said it was good though did not go back for seconds (or thirds like some).

When Mary requested suggestions for a main dish I said "something light!"  She searched the interweb and found Pioneer Woman's gazpacho.  You prepare the vegetables, and blend half (but all of the garlic) with spices, some of the tomato juice and then stir in the remaining half of the diced vegetables and tomato juice. It is topped with grilled shrimp, avocados and BOILED EGG.  What?  I don't know.  I did not put egg on mine. The gazpacho was very tasty, light, refreshing and gets better each day it sits. The shrimp and avocado are a nice addition to take this chilled soup to a main dish.

Angelica brought individual servings of coconut milk panna cotta garnished with strawberries, blueberries and lemon zest.  Panna cotta is a simple dish yet seems so decadent. Angelica has successfully used alternative, non-dairy milks lately in luscious dessert and my digestive system appreciates it!  On another note, So Delicious has desserts of many varieties with alternative milks and these are snack choices without the guilt.  My latest find are the mini ice cream sandwiches that are heavenly and only 100 calories.  

Weekend cooking

I did some cooking this weekend, trying to start off right before the debauchery of Super Bowl Sunday happened.  I have been craving quiche.  Who doesn’t crazy quiche, right?!  It’s an egg pie with vegetables and cheese!  I followed this recipe adding about ½ a cup of chopped ham steak.  I also used frozen deep dish pie crusts and ended up having enough for 2 quiches with the addition of 2 eggs and ½ a cup of milk to make more of the custardy filling.  

For dinner, with it still being jacket weather, I made a soup in the crock pot.  This soup is a dump everything into a pot recipe and the only prep work was for the cilantro.  After cooking on high for 4 hours I shredded the chicken (2 chicken breasts) and added the cubed cream cheese.  It’s kind of crazy how much the cream cheese adds to the soup.  It gives it a body and creaminess that is very satisfying.  The calories really don’t count because 8 ounces of cream cheese is split over many servings.  I added a couple of cups of frozen corn to the soup because I was not using the entire bag in the corn bread.

With the soup I wanted a bread and I thought this is finally the time for me to make a Mexican corn bread.  I added a couple of sliced green onions that I had left over from the quiche to add some more greenery because I think that looks pretty.  I also only used half a can of chopped jalapenos because I have had Mexican corn bread before that was too spicy hot to be enjoyable.  I wanted subtle heat especially since it would be served along hot soup.

For Sunday, we smoked wings.  Or maybe we baked wings on a smoker…. Outdoor cooking isn’t my department.  I was only in charge of the rub.  This rub was perfect – not too salty, not too spicy.  I only jumped onto the wing craze in the last year and it is not because of the sauce, it is because of the crispy skin.  In a restaurant, this is accomplished by ordering the sauce on the side and then throwing it away (well, some people end up eating it.. I do not).   I figure without tossing the wings in a buttery sauce these can be diet friendly.  Other than a minor amount of skin, it is all protein.