Lemon Blueberry Loaf

 

I was craving blueberries, so when I found them on sale at the local market, I had to pick up a pint. I wasn’t paying very close attention at the time, so just grabbed one at random. When I got them home I found that they were the smallest blueberries that I think I have ever seen. In addition, they were pretty tart. Suffice to say that everything I had planned on doing with the blueberries suddenly screeched to a halt and I had to come up with a contingency plan. Because I had been craving lemon as well as blueberries, this Lemon Blueberry Loaf was like the answer to a prayer.Lemon Blueberry Loaf

 Loaf:

1½ c. flour, plus 1 tablespoon extra

1 t. baking powder

½ t. kosher salt

⅓ c. butter, softened

1 c. sugar

2 large eggs

2 t. fresh lemon zest

2 T. freshly squeezed lemon juice

½ c. whole milk

1 c. fresh blueberries

Lemon glaze:

1 c. powdered sugar

3 T. freshly squeezed lemon juice

Zest of 1 lemon

 Preheat oven to 350°F. Spray a 9×5-inch loaf pan with Baker’s Joy.

 In a medium mixing bowl, whisk together flour, baking powder, and salt; set aside.

 In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, followed by the lemon zest and lemon juice until well combined.

 Gradually add the flour mixture to the wet ingredients, alternating with the milk. Begin and ending with the flour mixture, mixing just until combined.

 Reserve about a dozen blueberries and toss the remaining in 1 tablespoon of flour thereby preventing them from dropping to the bottom of loaf during baking step. Gently fold in the coated blueberries.

 Pour the batter into the prepared loaf pan, smooth the top with a spatula, and scatter the reserved blueberries over the top, pressing down lightly.

Bake for 50-55 minutes, or until cake tests done.

Remove from the oven and cool in the pan for 10 minutes before transferring it to a wire rack.

 Lemon glaze:

In a small bowl, whisk together powdered sugar, lemon zest, and lemon juice until smooth and glossy.

 Drizzle the glaze over the cooled Lemon Blueberry Loaf, allowing it to drip down the sides.

 Let the glaze set for a few minutes before slicing and serving.

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Curried Chicken Salad

 

I like chicken salad, but let’s face it, chicken, on its own, particularly the breast, is rather insipid. I generally like to season it within an inch of its life with Montreal Chicken Seasoning to ensure the chicken salad is flavorful, but I also like to add lots of other ingredients to give it various textures, interest, and crunch. I like to not only add crunch, but also, savory, sweet, and tart. All of these tastes can be found in this toothsome Curried Chicken Salad.Curried Chicken Salad

 ½ c. Duke’s mayonnaise

2 T. freshly squeezed lime juice

2½ t. curry powder

½ t. kosher salt, plus more to taste

¼ t. freshly ground black pepper

3 c. cubed cooked chicken*

½ c. diced celery

½ c. diced, peeled Granny Smith apple

½ c. golden raisins

2 scallions, chopped

½ c. cashews

Paprika, to garnish

 In a large bowl, stir together mayonnaise, lime juice, curry powder, salt, and pepper. Fold in chicken, celery, apple, raisins, and scallions until well coated. Cover and chill until ready to serve.

 Just before serving, fold in cashews and sprinkle with paprika (if desired). Taste and adjust seasonings, as needed.

 This is wonderful when served on romaine lettuce leaves, but it also makes a nice filling for lettuce cups, and no carbs!

 *It has to be cubed. That is the only way you’re going to get the proper chicken to celery to scallion to apple to cashew ratio.

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Fettuccine with Asparagus Cream

 

Springtime means fresh asparagus. Don’t you just love those tender, young stalks? If you’re anything like me, you want to make the absolute most of fresh asparagus while the season lasts. This means that you are going to want to incorporate it into your meals from morning to night. You can start your day with asparagus quiche or frittata, enjoy it pickled with a sandwich for lunch, or have it in a salad or soup as a starter for dinner. Failing that, you can try this unique and beautiful pasta dish that works equally well as a side dish or entrée.

 It is quick and easy to make, pretty on the plate, and company worthy.

Fettuccine with Asparagus Cream

 1 bunch asparagus

⅔ c. heavy cream

2 garlic cloves, peeled, but left whole

Copious gratings of fresh nutmeg

1/8 t. white pepper

⅓ c. grated Parmesan

Kosher salt, to taste

8 oz. fettuccine

Snap off woody ends of each asparagus spear and discard. Cut off tips; set aside. Cut remaining stems into thirds. Keep the tips and stalks separate.

In a small saucepan bring the cream and garlic to a boil. Remove from heat, remove the garlic, and stir in nutmeg, white pepper, Parmesan, and salt to taste; set aside.

 Cook the reserved stalks in boiling salted water for about 4-5 minutes until tender; drain. Add to cream mixture. Blend with an immersion blender, or with a mini food processor, until smooth and creamy.

Cook the pasta according to package directions. Two minutes before the end of cooking time add reserved asparagus tips.

Gently reheat the cream, drain pasta and asparagus tips, and toss with cream.

 Divide into two bowls. Top with additional Parmesan cheese, if desired.

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Ticket to Ride: The Official Cookbook by Alan R. Moon, Reviewed

 

 Years ago on PBS there was a program hosted by delightful Englishman, Graham Kerr, called “Dinner on the Diner.” Each week he and a number of fortunate guests would board a luxury train and explore one part of the world or other. Celebrity chefs were invited to cook along with the train chefs while touring, doing local food shopping, all the while seeing exciting points of interest along the way. I was a big fan of that show, and ever since then, have been very interested in taking a train trip, not only to see beautiful scenery, but also to stop in quaint towns, and be served marvelous meals, prepared by awarded chefs, and served by handsome young men in tuxedos.

 Sigh. Where was I? Oh, yes…

Because this doesn’t seem to be in the cards for me, I have to live vicariously in other ways, and have done just that by way of the recently published (April 2024), Ticket to Ride: The Official Cookbook by Alan R. Moon based upon his iconic board game of the same name. Prior to being introduced to this cookbook, I had heard of neither Moon nor the game, but having investigated, I must say that the game looks pretty darned cute. If only, she sighed heavily, I had someone to play with, but I digress.Those familiar with the game will find this cookbook easy to navigate as the recipes are organized by the destination tickets awarded in the game. These feature dining car menus inspired by the cities visited during your railway adventure.  Those unfamiliar with the game may be interested in knowing that it was first published in 2004, and later that year won the prestigious Spiel des Jahres Board Game of the Year award. Whether you are familiar with the game or not, this cookbook is a real winner. Visually it is most attractive. There are some truly wonderful pictures inside, the layout is inviting, and I love that there are specially designed menus for each destination, including a cocktail.The recipes look absolutely delicious, each of which is accompanied by a photo. I like that in a cookbook, in fact, I have come to demand it. In order for a cookbook to engage me, it has to be visually appealing first and foremost, and this one most definitely is. The recipes in the book, in nearly all cases, are easily doable, and utilize ingredients that you generally have at home. My mouth watered as I paged through. At the back of the book there is a comprehensive index of all of the recipes, handy conversion charts, and a map showing all of the train routes. There is a code in the back that you can scan in order to get the game so that you can play it yourself.Game fan, or not, train fan, or not, this is a delightful culinary tour of North America featuring recipes for delicious regional foods, accompanied by beautiful photography. Seasoned veteran or novice cook, gamer or otherwise, this is a must have for your culinary library.

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 Disclaimer: I received a complimentary copy of this book in exchange for an unbiased review.

 

Tangerine Refresher

 

I always find citrus to be very refreshing. Whether it’s a squeeze of lime juice in a bowl of guacamole, slices of lemon on top of broiled chicken or fish, or the juice of tangerines in cocktails or other beverages. This summer, when the heat is on, you are going to want a tasty cool down, and this is your answer. Be sure to lay in a big supply of Melissa’s Ojai Pixie Tangerines so that you can turn a good majority of them into ice cubes. Tangerine juice ice cubes are used in this beverage, of course, but they are also delicious when placed into a tall glass of lemonade, iced tea, or cola. 

Tangerine Refresher

 The flesh of 1 Ojai Pixie Tangerine

1 c. milk

½ t. vanilla extract

1½ T. sugar

5-10 tangerine juice ice cubes*

 Place all ingredients into a mini high-speed blender, and blend for 30 seconds.

 *5 regular ice cubes, 10 mini ice cubes

 This is the ice cube tray that I use the most, and I love it! It makes both large and small ice cubes, but I far prefer the small because they are so darned cute. This set also comes with a handy scoop and ice tongs. It makes a great gift, so keep it in mind come Mother’s Day or Father’s Day.

Photo: Amazon

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Simple, Serene Summer Tablescape

  How does the song go? “Summertiiiiime, and the living is easy.” That’s going to be my plan for the entire summer of 2024. Easy living, peace, serenity. No complicated food or plans, just relaxing and enjoying. That’s what I had in mind when I created this table — simple and serene.

Even though this is a low maintenance and serene table, that does not mean that it isn’t attractive. I started with the tablecloth that I found in a closet recently and had completely forgot buying. I loved not just the pattern, but the quiet colors. That’s not to say that I don’t like bold colors, but there’s something about entering the summer season, that I like to do quietly.

Rustic chargers are on top of Woven Placemats giving it a simple farmhouse look.

 

The dinnerware is one of my absolute favorites. It is by Portmeirion, and a part of their 'Garden Roses' collection. The salad plate on top has the same pattern as the plate below.

The cup and saucer are also from Portmeirion, from the 'Garden Harmony' collection and complement the plates quite well.The hammered flatware by Mikasa in the 'Opulent' pattern reflects light in various angles as it bounces off each facet. The napkins, from Amazon, in deep green, pair nicely. 

The glazed pitcher in the center, I found here, is filled with a spray of simple grasses.

 

It is flanked on either side by etched crystal, antique candlesticks that the Late Mr. O-P bought me for our first Christmas together. I had thought about using white candles here, but I gave the green a try and I really liked it. I think the green candles keep the table from being washed out. 

The glassware is from La Rocher. These glasses work equally well for water as they do wine, shrimp cocktail, or a dessert mousse. I find them very versatile.I hope that you plan to relax and make the living easy for your family this summer. Enjoy each day.

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 This post is linked to: Tablescape Thursday

Pickled Watermelon Radishes

 

Watermelon radishes. What are they? Up until a couple of days ago, I would not have been able to answer that question. Today, I can. Watermelon radishes are an heirloom variety of Chinese daikon radish, getting their name from their bright, pink interior and green skin, rather than the taste. Some, I find, are deep fuchsia pink on the interior, others are pale green with pink striations. Either way, they are quite good, and far less harsh than what I’ve always known to be of standard radishes. They are members of the mustard family, and are firm, crunchy, and pleasantly mild.

These can be used on a charcuterie tray, a relish tray, in a Buddha bowl, or on top of salad. Wherever you use them, they are going to look lovely, and draw attention.

I chose to pickle mine, adapting a recipe that I found on loveandlemons.com. If you don't feel as though you are intrepid enough to try the watermelon radish, you can certainly feel free to use this pickling recipe with the common radish. Imagine how lovely these would be to take to your host or hostess when attending barbecues or picnics this summer.

Photo: Amazon

 Then again, maybe with planting season coming up, you’d just like to grow your own. You can find seeds here.

Pickled Watermelon Radishes

1 5-lb. pkg. Melissa’s Watermelon radishes

1 c. white vinegar

1 c. water

2½ T. sugar

1 T. sea salt

½ t. mixed peppercorns

½ t. mustard seeds

 Thinly slice the radishes (using a mandoline, if possible), and divide between 4 12-oz. jars.

Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Pour the brine over the radishes and stir in the peppercorns and mustard seeds. Let cool and chill until ready to use. Pickled radish slices will be ready to eat in about 1 hour, radish halves are best when pickled overnight.

 Store in the fridge for up to 2 weeks.

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Garlic Parmesan Mushrooms

 

 Are you ready for something new and exciting for Meatless Monday? Well then, you have come to the right place. Not only is this recipe super simple to make, but also extremely versatile. It can be used as a sumptuous side dish, ladled over a sizzling steak, or, to get a magnificent main dish, toss it with the hot cooked pasta of your choice. It is amazingly good, and tastes as though it’s much more difficult and time-consuming to make.Garlic Parmesan Mushrooms

Adapted from dailyviral.net

 2 T. butter

1 T. extra virgin olive oil

6 cloves garlic, minced

8 oz, whole baby bella mushrooms

⅓ c. heavy cream

2 T. cream cheese, room temperature

⅓ c. freshly grated Parmesan cheese

¼ t. onion powder

¾ t. Italian seasoning

Salt and pepper, to taste

Fresh parsley, to garnish

Rinse and clean the mushrooms and pat dry.

Melt butter and olive oil in a 10" skillet over medium heat

Add mushrooms and cook until browned, around 5 – 7 minutes.

 Add garlic, cream, cream cheese, Parmesan, onion powder, and Italian seasoning, and cook for 5 – 10 minutes, until sauce is thick and creamy. Salt and pepper to taste.

 Garnish with fresh parsley and serve.

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Product Recommendation: Automatic Foam Soap Dispenser, Here's Why You Need It

I don’t know if you’re anything like me, but I wash my hands many times throughout the day because I spend a lot of time in the kitchen cooking, cleaning up, and doing dishes. In the past, I’ve purchased plastic bottles of foaming hand soap from various companies.  I have no complaints about any of those with the exception that, when the bottle is less than half full, depressing the dispenser on top will often send the bottle noisily toppling into the sink. I also find that the top button can get pretty messy from the repeated touching with dirty hands.

Photo: Amazon

This Automatic Foam Soap Dispenser solves all of those problems. All you do is twist off the top, fill it with liquid designed to create foaming hand soap, twist the top back on, and put it in place. Anytime you need to wash your hands, just put your hand underneath, and the proper amount is immediately dispense. You can fill it with the foaming hand soap refill of your choice, or you can make your own by combining a tablespoon of Dawn dishwashing liquid with water and adding a number of drops of the essential oil of your choice. You even have the option of mounting it to the wall if this is what you prefer.

Photo: Amazon

One thing I particularly like about this is that it requires no batteries, but charges by use of a USB cable. I never thought washing my hands could be as much fun as it has turned out to be thanks to this wonderful automatic soap dispenser.

Photo: Amazon

With Mother’s Day on the horizon, if you’re struggling to come up with a gift, this may just be your answer. You can grab one here.

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