Butterfield’s Broccoli Soup

Occasionally I wax nostalgic and rummage through my mother’s old recipe box.  Each time that I do I discover something different.  It’s rather like a culinary tour of my past.  There are recipes for birthday cakes that I had as a child, casserole dishes that were a mainstay in the seventies, soups and quiches that permeated the eighties, and the more complex recipes that involved our time in the nineties. Yesterday I came across a recipe that had been given to me by a friend and that I had lost years ago.  Mother still had it, on a spattered recipe card bearing my name.  It is easy, heavy on the calories, relies on Velveeta for much of its flavor, but it sure tastes good.  It is, supposedly, a recipe from the old Butterfield’s restaurant.  I’ll reprint the original recipe below, but I changed things up a bit by using my own homemade chicken stock in place of the water and bouillon cubes, fresh broccoli, and equal portions of grated sharp cheddar and Gruyere cheeses.  Oh, my, was it good!

Butterfield’s Broccoli Soup

1 cup water

1 pkg. frozen chopped broccoli, or the tops

Off of a fresh bunch of broccoli

2 cups milk

2 cups cubed Velveeta

2 chicken bouillon cubes

¼ cup flour

1 cup half and half

Cook broccoli with bouillon cubes in 1 cup water until tender.  Do not drain.  Mix milk, Velveeta, flour, and half and half.  Add to cooked broccoli.  Heat until thickened, stirring constantly.

This post is linked to:

Be Inspired Friday

Foodie Friday

A Visit to The White Hare

It’s been a while since I last shared a tablescape with you, and this post isn’t quite that either, but I hope that I can at least share some ideas with you that I discovered when visiting a fabulous local, home decor shop called The White Hare.

One of the great things about moving to a new city (even if it is only about 15 miles from the old) is the discovery of new and wonderful places.  Other than seeing a small ad for this shop I really knew nothing about it, so decided, friends in tow, to take a look this past week.  What a place!  The four of us had a marvelous time getting lost in all of the rooms, each of us coming away with a lengthy list of what we'd like to buy.  I wanted absolutely EVERYTHING!

The exterior is very plain, giving no hint as to what lies just beyond the floral bedecked double doors.  Let me tell you, though, that when I walked into this shop, I felt as if I was stepping into Oz.  It is that wonderful.  The pictures can’t begin to do it justice plus, even though they gave me permission to take photographs, I still felt a bit inhibited and didn’t get nearly as many as I would have liked, nor from the most advantageous angles.  Nonetheless, here they are, I hope that you enjoy them.

 Not that I need any more dishes, accessories, or linens, but I wanted everything on this table.  I loved the little crates that sat beneath the plates.  How clever and how wonderfully rustic.

 I am not much of a wine drinker, unless I’m eating Italian food, but I fell in love with these plates.

 Aren’t these gorgeous?!

 And look at this display! Is it any wonder that I needed oxygen before I left the place? 

 I loved the idea of resting plates on old books.  Think of the opportunities you’d have to employ this idea.  Perfect for book club or a great idea for Halloween using old books of horror stories, and then letting the guests take them home.

 I love travel themes.  This was certainly eye catching.

 Who doesn’t have an old pair of binoculars lying around?  Did you ever think about using them in a table setting?  Neither did I.

 I am crazy about these owl plates.  I want them…

 I want them, I want them!

  I also want those leafy napkin rings.

 I love this rusty looking candelabra.

 If you are ever in the St. Louis area, cross the bridge that spans the Missouri River into the fabulous county of Saint Charles and visit this shop.  Chances are, whenever you come, I’ll be there.  You can find it here:

The White Hare Home Decor

6119 Mid Rivers Mall Dr. 

 St Peters, MO 63304
(636) 441-1111

 You can find more amazing photos here, and they teach classes on mantle decorating and tablescaping!  Read about the classes here.

This post is linked to:
Show and Share
Inspiration Gallery Thursday
Transformation Thursday
Open House Party

Let’s Dish!

Tabletop Tuesday

Tutorials Tips and Tidbits

Wow Us Wednesdays

Tablescape Thursday

“Oh, the PLACES I’ve been!”

Be Inspired Friday

Muscato Red Grape Salad

It's Muscato grape season, and if you haven't tried these grapes then you are in for a real treat. Much sweeter than the average grape, and available in red, purple/black, and green varieties, they are crisp and juicy, and perfect for salads or desserts. This refreshing grape salad makes a wonderful summer side dish. It pairs well with soup, sandwiches, or quiche at lunch, or with a juicy steak pulled from the grill for dinner. Packed and sealed in Weck jars tossed into a cooler, it makes a welcome addition to a picnic, or refreshing pick-me-up during a family road trip.

Muscato Red Grape Salad

1 lb. Melissa's Muscato red grapes 

1/2 cup chopped celery

1/2 cup toasted pecans, broken

3/4 cup heavy cream, whipped
2 oz. softened cream cheese
3/8 cup confectioners’ sugar
1/4 cup sour cream
1/4 tsp. lemon juice

Wash and stem grapes; set aside. In a bowl, mix cream cheese, confectioners' sugar, sour cream, and lemon juice until well blended. Fold in whipped cream, then grapes, celery, and pecans. Chill.  Serve on lettuce leaves in individual ramekins. Top with a light sprinkling of cinnamon, or additional pecans, if desired.  Serves 4.

This post is linked to:

Works for Me Wednesday

Blueberry Blossom Pancakes

If the Blueberry Blossom Pancake from the August issue of Bon Appetit caught your eye the way that it did mine, and if you, like me, feel that the addition of streusel makes anything better, then this recipe is for you. Basically a pancake purist, I was leery, at first, of topping a pancake with streusel.  I wasn't sure that I would be in favor of pancakes with a crunchy topping. Much to my surprise, this additional bit of make-ahead crunch, enhanced the whole pancake eating experience. Flavorful enough to eat on its own, this delicious topping was an enjoyable plus. I'm reprinting the recipe as it appeared in the magazine below, but I did not make the syrup. Blending maple syrup and blueberries sounded less appetizing than making my own cooked blueberry topping (recipe is here). As it turns out, just a light drizzle of maple syrup was enough on its own.

Blueberry Blossom Pancakes

Blueberry Syrup

3/4 cup pure maple syrup

1/4 cup blueberries

Streusel

1/2 cup old-fashioned oats

1/4 cup all-purpose flour

2 tablespoons light brown sugar

1/4 cup (1/2 stick) unsalted butter, melted

Pancakes

1 cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 large egg

1 1/2 cups buttermilk

2 tablespoons unsalted butter, melted, slightly cooled

Vegetable oil (for skillet)

1 cup blueberries (about 5 ounces)

Blueberry Syrup

Purée syrup and blue-berries in a blender until smooth; set aside.

Streusel

Preheat oven to 350°. Combine oats, flour, and brown sugar on a small rimmed baking sheet; drizzle with butter and toss to coat. Bake, stirring occasionally, until golden brown, 15–20 minutes. Let cool.  DO AHEAD: Streusel can be made 1 week ahead. Store airtight at room temperature.

Pancakes

Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk egg, buttermilk, and butter in a medium bowl, then whisk into dry ingredients.

Heat a large nonstick skillet over medium heat and lightly coat with oil. Working in batches, pour 1/4 cupfuls of batter into skillet and top each with 2 tablespoons berries. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until golden brown and cooked through, about 2 minutes longer. Serve pancakes topped with syrup and streusel.

This post is linked to:

Tasty Tuesdays

Low Country Boil in a Bowl

I love Coastal Living magazine.  I love the ocean views, the beach-y cottages, and the regional recipes containing all varieties of fish and seafood.  So when I saw this recipe, last November, I knew that I had to try it.  I tore the page from the magazine and, as a reminder, placed it on top of my little jewelry armoire in the closet where I would see it every day.  And I did see it every day.  And when I would look at it I thought, gee, that really looks good, I should make this.  But I didn’t.  The recipe sat there for so long that eventually I had to dust it.  Twice.  Finally, growing weary of the dusting and the guilt, I purchased the needed ingredients (read: shrimp) and made it.  What took me so long?!  This is delicious!

 Now I made a few changes based upon what I had on hand and my personal/quirky preferences.

1.  I always substitute Melissa’s Fire Roasted Sweet Red Bell Peppers in place of fresh red peppers.  I find fresh peppers almost always overwhelm rather than compliment, plus I wanted the smoky taste.

2.  I used frozen corn kernels over fresh, and chose Trader Joe’s (Trader Jose’s) Fire Roasted Corn.  I have become completely enamored of this lately and have been adding it to everything.

3.  I did not have potatoes, so eliminated them completely.  I did not miss them; you may.  Instead I grabbed one of the containers of rice that I keep in the freezer (leftover from other dishes), warmed it, and placed a mound in the center of the bowl over which I poured the soup/stew.

4.  My seafood seasoning of choice is Old Bay, so that is what I used.

5.  I’ve been adding a few drops of hot sauce to everything savory this summer, so added about 4 drops of Crystal Hot sauce.

This recipe is easy, delicious, and delightfully seasonal.  Do give it a try. 

This post is linked to:

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Seasonal Sundays 

Mango Guacamole

If you are the guacamole fan that I am, then you MUST get the book, Guac Off! by Nathan Myers.  Chock full of interesting guac-related history and information, plus a plethora of delicious recipes, this will keep you busy (and your guac-loving friends happy) for ages.  I have always contended that guacamole could be served at every meal, and this book has proven me right with a recipe for breakfast guacamole that includes hardboiled eggs and bacon!  There are also salsa recipes, and recipes for drinks to serve right alongside (unless of course, you’re having it for breakfast!).

One of my favorite recipes from the book, thus far, is the Mango Guacamole.  I love both mangos and avocados, so was curious about this one.  It sounds a bit unusual, but the flavors blend beautifully and will have you coming back for more.  As the author says, “Putting them together should be X-rated.” Yep, it’s that delicious.  I substituted Melissa’s Fire Roasted Sweet Red Bell Peppers for the chopped red pepper because I love them, eliminated the jicama, and added some heat with a few drops of hot sauce.

Mango Guac

2 large avocados diced, about 2 cups

1 large mango, peeled, seeded, and cut into ½” cubes (about ½ cup)

Juice of 2 limes (about ¼ cup)

11/2 cup chopped red bell pepper

2 teaspoons finely chopped cilantro

1/4 cup diced jicama

½ teaspoon ground cumin

Salt

Pepper

Tortilla chips

In a medium bowl (or molcajete) combine the avocados, mango, and lime juice with a large fork.  Mash together to form a chunky mixture.  Stir in the bell pepper, cilantro, jicama, and cumin.  Season to taste with salt and pepper.  Serve immediately with tortilla chips.  

Makes about 2-1/2 cups.

This post is linked to:

Full Plate Thursday

Foodie Friday