Monday, September 27, 2010
Our neighbor brought over some of this beautiful corn after a trip through Idaho. He said he just saw a farmer with a pickup truck selling corn along side the road. Actually, that is the best place to buy corn.
It was beautiful and tasted outstanding!! It reminded us of our dear friends from Germany. In the late 70's we were living in lower Michigan and were quite active in a Sister City program with a town from northern Germany. We hosted a couple and corn on the cob was on the menu.
At first, they were quite shocked. To much of Europe, sweet corn was not something to eat as it had never been available to them. Only pigs ate corn in their part of the world. Well, after that first slathering of butter, and watching us carefully as to how to eat this vegetable, they changed their minds. When we met up with Dieter and Heidemarie in Germany this past May, the sweet corn was the first thing they wanted to talk about. It seems some people are starting to grow it themselves, so it is becoming more available in Europe.
Corn also reminds me of when The Trout and I were living in Germany in 1968-69. Our landlords were an elderly brother and sister. They invited us down one evening to enjoy their television and they had a special treat to serve us. It seems they had just become familiar with popcorn. To our surprise, they served it in a bowl, with a spoon, and covered with cherry juice. We did not say anything about melted butter or salt, just ate their style of popcorn and actually enjoyed it.
If sweet corn is still available in your area, enjoy it. I am looking forward to this winter as sweet corn is available from the farmer's markets all the time in Florida.
Friday, September 24, 2010
All in all, one does not catch big numbers of trout in an outing on the Big Hole. But with careful presentation, a few of these dandies can be caught to make a good outing in a very beautiful spot in Montana.
Thursday, September 23, 2010
At this point, add heavy cream-enough to make a sauce and to allow some reduction. I then added some frozen peas and let them cook in the cream a short time. In the meantime, fettuccine is cooking in a separate pot. When the pasta is almost done, drain and add to the cream sauce. Add back in the cooked shrimp and top with freshly grated Parmesan and a chiffonade of basil leaves.
We enjoy this so much, and any vegetable or type of pasta may be used. We enjoyed a very nice Columbia Crest Grand Estates Pinot Grigio, 2008. Perfect, just perfect.
Tuesday, September 21, 2010
See those rocks above? I thought I heard hoof beats coming from up wonder. I strained on my tip toes to look. Could it be? I think I recognize that horse...could it really be Trigger? And then...there is another horse coming up close behind. A horse of a different color, you might say. Yes, it was Silver.
Roy Rogers and Gene Autry, coming around the sagebrush and rushing over to say hello. At least that is what I thought they were going to do. No, they warned me that the Indians were coming and that I needed to make way and hide behind the nearest boulder.
My heart started racing and beating. Not Indians!! It had always been my greatest fear. I have enough bad hair days, I do not need any kind of help from them. (Please forgive me!)
Seeing no boulders, I begged Roy to hoist me up and let me ride behind him to safety. Being the gentleman that he is, he tipped his hat and gave me his gloved hand, and up he swung my body as if I had the weight of a feather. (Forgive me for this exaggeration also.)
So there we were, Roy, Gene and I, riding off to the sunset. Wait..what is that I hear? Oh yes, The Trout telling me it is time to move on out. But, gosh, it was such fun while it lasted. Y'all thanks for listening!!
Monday, September 20, 2010
Just in the last couple of days, the aspen have started turning gold. It was beautiful to see against the blue sky.
The mountains were majestic as usual. You can definitely tell that fall is in the air. What might look to you like dark leaved trees in the above photo, is unfortunately not so. These as lodge pole pines that have been killed by the pine beetle, a black beetle the size of a grain of rice. It has wrecked havoc on so many trees in Montana and Colorado.
Tuesday, September 14, 2010
Last evening's dinner was excellent. We had a beautiful halibut steak, cooked perfectly. I made my first Hasselback potato. I had seen it often on the blogs, but this was our first. It was good, but I used a russet and think I would try a different potato the next time; something a little waxier.
But the real treat of the meal was the green beans. This was the second time I have made them this summer. I found the recipe in "Cook's Illustrated," FALL ENTERTAINING edition. I liked the way the garlic and olive oil was heated in the microwave to cut down the length of time it would take to roast the garlic in the oven. I have been looking for a quick go-to green bean recipe for quite a while, and I think this one is a real winner. I did cut down the amount of garlic by half and I eliminated the sugar the second time. I did not feel it was necessary.
Roasted Garlic Green Beans by Diane Unger - Cook's Illustrated
12 garlic cloves, peeled and halved lengthwise (I used half the garlic )
2 tablespoons extra virgin olive oil
1/4 teaspoon sugar (I did not use this the second time)
1 1/2 pounds green beans, trimmed
3 tablespoons water
4 teaspoons wine vinegar
Salt and ground black pepper
Microwave garlic, oil and sugar, uncovered in a small microwave safe bowl until softened and fragrant, about 1 minute. Transfer 1 tablespoon of the oil to a large nonstick skillet. Reserve the remaining garlic mixture.
Heat skillet over medium high heat until oil is shimmering. Add green beans and water and cook, covered, until bright green, about 3 minutes. Add reserved garlic oil mixture to skillet. Do not stir. Continue to cook, covered, until beans are almost tender, about 3 minutes. Remove lid and cook, stirring occasionally until beans are browned in spots and garlic is golden, 2 to 3 minutes. Off heat, stir in vinegar and season with salt and pepper.
Monday, September 13, 2010
While visiting our daughter, Angie, in July, she showed me that she had purchased THE PIONEER WOMAN'S COOKBOOK. I read Ree Drumond's blog frequently, but had not seen the cookbook which can be purchased here.
I did not take the time to copy the recipe, so this is kind of my own rendition, giving total credit to The Pioneer Woman.
Sunday, September 12, 2010
Monday, September 6, 2010
Saturday, September 4, 2010
Cooks Illustrated takes all the guess work out of cooking. They have tried every possible way to cook a dish, and then they print the best way for all. I have made quite a few risotto's in the past, so I knew this was the kind of dish that needed "help" in the kitchen. That is way I asked the Trout to help and be grill meister for the steak.
I have loved mushrooms since I was a child and was finally old enough to join the family in the spring foraging for morel mushrooms in the forest along the Iowa River near my childhood home. Absolutely love any kind of mushroom prepared in any kind of way, and this risotto is so excellent, earthy, woody tasting. We loved it and and are so happy that there are leftovers!!
Mushroom Risotto by Matthew Card (Cook's Illustrated)
2 bay leaves
6 sprigs fresh thyme
4 sprigs parsley, plus 2 tablespoons finely chopped parsley leaves
1 ounce dried porcini mushrooms, rinsed in fine mesh strained under running water
3 1/2 cups canned low-sodium chicken broth
2 teaspoons soy sauce
6 tablespoons unsalted butter
1 1/4 pounds cremini mushrooms, wiped clean, stems discarded, cut into fourths
2 medium onions, chopped fine
3 medium garlic cloves, minced
1 pound or 2 1/8 cups Arborio rice
1 cup dry white wine
2 ounces Parmesan cheese, finely grated
Ground black pepper
The directions for this beautiful risotto are lengthy. After pausing before going further, I decided to do a check on copyrights of recipes. Many years ago, I worked in a college library and learned a lot from the librarian who took me under her wing. It seems that the laws are obscure concerning recipes. Interestingly, I know the laws about copying knitting patterns are very strict.
From what I read this morning, the ingredients can be shared, but sometimes (and that is the operative word), the technique is copyrighted by the author. So, before I go further, I just wish to say that this recipe was exceptional, and if you have a great urge to make it, I suggest picking up the latest "Cook's Illustrated."
Now, if anyone can enlighten me to the rules of copyright regarding recipes, that information would be greatly appreciated.
Thursday, September 2, 2010
The Bichon and I both went into Missoula today for "grooming". I think the results are about equal, as was the cost. We stopped in a "Good Food" grocer. I have not done enough homework yet to figure out why this place is called "Good Food," as it totally resembles "Whole Foods." Anyway, they had these beautiful cipollini onions and I knew the rest of the ingredients, so as soon as we got home, I started on the onions. Cipollini's are small, round and flat. Very distinctive compared to regular onions.
The honey roasted onions are beautiful. We had a light dinner with a fresh baguette and the honey roasted cipollini's, an olive brushetta that the Trout prepared and a beautiful fresh goat cheese. A bottle of red along with this light meal was delightful.
Honey Roasted Cipollini Onions - recipe courtesy of Tyler Florence
15 cipollini onions
1/4 cup extra virgin olive oil
about 1/3 cup balsamic vinegar
1/3 cup honey
1/2 bunch thyme, leaves removed
kosher salt and freshly ground pepper
Preheat oven to 325 degrees F. Add the onions to a large bowl, cover with hot water and allow to sit for about 5 minutes. This is to help make peeling the onions much easier. Strain onions and peel.
In a small bowl, whisk together 1/4 cup oil, vinegar, honey, thyme, salt and pepper until combined. Put the onions in a large bowl, pour the dressing over them and toss well to coat.
In a large saute pan over medium high heat, add about 2 tablespoons olive oil and heat. Once hot, add the onions. Next place the saute pan into the preheated oven and roast for 18 to 20 minutes until the onions are soft and slightly caramelized.
Wednesday, September 1, 2010
This is a photo of Mt. Haggin in Anaconda, Montana. As you can see, it has put on a gorgeous dress this morning. Anaconda sits at one mile high in altitude, so this mountain is quite a bit higher.