Trying to do more drawrings

what to do with one ripe garden mato

get some cod fish....

OVEN BAKED COD

about 6 oz cod fish (enough for 2!)

oven to 350

rinse cod place in oven safe dish. sprinkle with kosher salt, freshly ground

pepper, some dried oregano and thyme (or fresh from your garden)

a squish of lemon juice and trickle of olive oil and shake some paprika on there.

then top w a few pats of butter here and there (unsalted)

and the dice tomater. bake covered with tin foil for about 15 minutes, uncover and cook for about ten more minutes or til done.

sprinkle with some freshly chopped basil, and parsley. 

serve with some potatoes and creamy mushroomed spinach. or a big salad.

best scones

corn soup

veg pot pie

Cold day in city and was craving a pot pie that tasted like Amy's broccoli pot pie. Also had a free afternoon to stay inside and be cozy, and bake. Resulting pie is the epitome of comforting comforty food. The recipe follows (on the back of a catalog as I couldn't locate a slice of paper and really wanted to remember how I made this and my brain is not young so writing down in time was of essence.)

think you could probably stick any veg in here and be fine, long as the ratio of roux to veg was accurate. This recipe makes one very large pie, as the only ovenware dish i could locate was around 12 inches round. If you have a 9" pie pan just heap it up more, or make a small pie on the side. these freeze really well and you can gift it to a friend then.

Re directions: make or buy a pie crust...

for the veg, sauté onion, garlic and spices til translucent; add veg, steam and sauté another 10 mins or so, set aside to cool.

make roux, add veg to rolled crust, pour roux over and top with other crust. bake 350 about an hour or until bubbly and brown. (you can wash some cream on crust for nicer color, with a pastry brush).

Let sit for at least 20 minutes before cutting it.

recipe

love your veg

roll that crust (did i say i subbed a cup of wheat flour? i like a little wheat flour in the mix.

fill that pie (with cooled veg. make sure theres no moisture in veggies- if there is, drain them)

add the roux over, poke down to make sure it's all over that pie

 I also added frozen peas, cuz i like peas.

top that pie. cut a vent hole, or slit. while you preheat oven to 350, put pie in fridge so crust firms before baking.

baked pie, after 1 hour cooking

another view of beautiful pie.

what's been up in elixir land

this seasons xmas boxes were based on vintage kimono fabrics. some selections from the season.....(

and also on elixiroflove.net site and fb and instagram pages)

marzipan teddys

because the world needs cute marzipan teddys 

rosemary walnut crackers (flourless)

mix in cuisinart, speed onto oiled pan thin....bake until crispy. i used a ravioli cutter to score pre baking. yummy with all cheeses.

parker house rolls

Great recipe for parker house rolls here:

foodandwine.com/recipes/parker-house-rolls 

you can even freeze and bake when needed. On Christmas we used leftovers and made orange baked french toast. We ate them with this amazing bean bacon soup (recipe to follow) and spinach artichoke dip the night before. Just a bun that keeps on giving!

Bean w Bacon soup
(in my head was trying to recreate the Campbell's version of my yout! this one, so so much better.)
1 bag white beans (great northern)
1 clove garlic, minced
1 medium sweet onion, chopped
3 medium carrots, peeled and diced
2 celery stalks, chopped
8 oz bacon (oven baked on sheet until crispy, drained and set aside)
1 large bay leaf
1 T heinz catsup
1 plum tomato, diced
1 tsp dried thyme
1 tsp dried oregano
1 T better than bouillon concentrated chicken stock
kosher salt and freshly ground pepper to taste

soak beans overnight or quick boil and soak.
in large stock pot with a few T olive oil or bacon fat drippings, sauté 1 or 2 slices of bacon until crispy and broken up. Add onion, carrot, celery, garlic about 5 minutes or until onion is translucent. Add beans,spices,tomato, catsup and stock; add water until beans are covered. Boil and then bring to simmer and cook until beans are tender. When tender, puree a few cups of the soup in cuisinart and return to pot. Check to taste and add S and P as needed. Add about a cup of cream of 1/2 and 1/2 and stir.
If too thick for your liking you can thin with water or milk.
To serve, crumble the reserved bacon on top.

HOT SPINACH AND ARTICHOKE DIP
1 cup thawed frozen spinach
1 1/2 c chopped frozen artichoke hearts
(drain in colander until all water is squeezed out)
1 clove garlic, minced
6 oz cream cheese
1/4 c sour cream
1/4 c mayonnaise
1/3 cup good parmy cheese, grated - (
plus some extra to sprinkle on top)
1/2 t red pepper flakes
1/4 t kosher salt
whiz all in cuisinart - reserving a bit of artichokes to chunk and stir in....place in oven proof bowl and sprinkle reserved cheese on top.
bake 350 until bubbly, about 20 mins. Serve warm with parker house buns and soup!!

Nouveau Breadstix

cinnamon coffee cake of the gods

 

the dough (above) has risen and is doubled in size.......

the dough is separated into pieces, each piece rolled in cinnamon sugar....then braided. Make any shapes that delight you.

set in pan.....

the same cake, one hour laterrrrrr

now, make love to the coffee cake, sprinkle on the streusel (above) wherever you'd like........be liberal, use it all. (above)

the cake, she is out of the oven (above).....now cool, and adorn her with icing........

roasted tomato tart

grab some beautiful tomatoes

arrange in tart shell, filling in all the gaps....drizzle w some olive oil, s and p, herbs, and or vinaigrette of choice

roast, til puckered and slightly browned

Nectarine and Almond coffee cake

 Making coffee cakes! how to braid a coffee cake, the stepxstep: