Girls' Day Out

Every girl deserves a day out, right?  Well, yesterday was my day.  Joined by a like-minded friend, we first hit Miss Aimee B’s Tea Room in Midtown Saint Charles, MO for a delicious meal (lunch for her, breakfast for me), and then headed to Oma’s Barn in neighboring community, St. Peters, for an investigation.  Miss Aimee B’s is a fun place, and one that I have mentioned here before.  Quaint shops and yummy food make this a must see if you are passing through the area.  Two of their recipes I have shared in the past, one for Old Fashioned Buttermilk Coconut Pie and the other for the sensational Strawberry Rhubarb Cobbler, the reason alone why I now love rhubarb.  We shared one after our meal today and it is always remarkably good. 

I had read about Oma’s about a year ago, and had wanted to go, but somehow just never got around to it. 

I’m sorry now that I hadn’t because it is a delightful place, filled to the rafters with wonderful home decor and gift items, linens and jewelry, quirky collectibles, and surrounded by flowers and garden supplies. 

As the name indicates, it is really an old, converted barn.  It’s also not air conditioned, so was a bit warm on this 94 degree day.  

That still did not deter us from examining every item, and making plans to return. 

It is open from March 1^st until December 30^th, and the décor changes with each season.  I know this is going to become one of my regular haunts and I can hardly wait to go back.

Miss Aimee B’s

837 First Capitol Drive
St. Charles, MO 63301

(636) 946-4202

Oma’s Barn

1057 Missouri Highway 79

 St Peters, MO 63376
(636) 442-2246

This post is linked to:

Amaze Me Monday

Mosaic Monday

Metamorphosis Monday

Tuesday Garden Party

Tuesdays At Our Home
Inspire Me Tuesday

The Scoop

Wow Us Wednesday
Work It Wednesday

What’s It Wednesday

Inspiration Gallery Thursday

Home and Garden Thursday

The Weekend re-Treat

Clever Chicks Blog Hop

Jackie’s Pecan Pie

I took dinner to dad for Father's Day yesterday, all of his favorites: roast beef, mashed potatoes, green beans, cole slaw, crusty bread, and pecan pie.   Actually, I think with the exception of the pie, these were my favorites, but no matter, a meal of fresh, homemade food is a pleasure for my dad, as is the company. He does like pecan pie though, so dessert was a no brainer.

As you know, I am not particularly a pie person. Growing up, pie always seemed more like a punishment than dessert. Hot fruit in a crust?  That's breakfast, not dessert. The ideal dessert for me was a cookie.  But I've grown, literally and figuratively, and have come to appreciate pie. This recipe, appropriately, was my mother's. I'm told by pie fanatics that this is the best recipe for pecan pie. The secret, apparently, is the higher temperature at which the pie is baked, causing a toasting of the pecans, resulting in a richer flavor. It is exceptionally good. Here is the recipe in her own words, but I found the addition of another 1/4 cup of pecans to be just perfect.

Jackie’s Pecan Pie

3 eggs, lightly beaten

2/3 cup sugar

1⁄4 tsp. salt

1/3 cup melted butter

1 cup dark corn syrup

1 tsp. vanilla

1 cup pecan halves

1 9-inch unbaked pie shell

Preheat oven to 375°F.

Mix together all ingredients except pecans and pie shell. Stir in pecans. Pour into unbaked pie shell and bake 40-50 minutes.

This post is linked to:

Amaze Me Monday

Tuesdays At Our Home
Inspire Me Tuesday

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Tasty Tuesdays

Toffee Almond Biscotti

Years ago, and I am talking YEARS ago, like maybe a dozen, I used to make Biscotti all of the time. I think it had something to do with a recent return from Italy, but who knows?  I made three different varieties - double chocolate, spice, and vanilla -- that sat in pretty apothecary jars on the counter in the kitchen near the coffee station, making it very convenient (too convenient, perhaps) to grab one with every cup. And then...I stopped. I have no idea why I stopped, but it may have had something to do with Sam's carrying big tubs of them.  It was so much easier to just buy them rather than take the time to make them. 

I was thinking about this the other day, while having my morning coffee, and tapping my finger against my cookie-less saucer.  I was watching the rain fall onto the deck, looking at how green and lush all of the plants were, and I wanted a Biscotti. So, I dusted off our personal cookbook, found a recipe, and decided to give it a bit of a nudge by adding toffee bits. Personally, I think that anything sweet can probably benefit from toffee bits. 

This morning while watching the rain and having coffee, I was dunking a Toffee Almond Biscotti into my cup. Ahhhhh.

Toffee Almond Biscotti

1 cup sugar

1 stick unsalted butter, melted

3 tablespoons brandy

1-1/2 teaspoons almond extract

1-1/2 teaspoons vanilla extract

1/2 cup whole almonds, toasted and rough chopped

2/3 cup toffee bits (I used Heath Bits 'O Brickle)

3 extra-large eggs

2 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

In the work bowl of a stand mixer, place sugar, butter, brandy, and extracts and mix until blended.  Stir in almonds, toffee bits, and eggs, mixing briefly. Add flour, baking powder, and salt, and mix until just combined.  Chill dough, covered, 30 minutes.

Preheat oven to 350°F.

When dough has chilled, divide in half and form two elongated 12” x 2” loaves directly on a large Silpat- or parchment-lined baking sheet.

Bake until pale golden, about 30-35 minutes. Carefully transfer loaves to a wire rack and allow to cool for 15 minutes.

Transfer loaves to a cutting board and, using a serrated knife and cutting on the diagonal, slice into ¾” pieces.

Arrange biscotti, cut side down, on a clean, ungreased baking sheet and bake until golden, 25 to 30 minutes, turning after 15 minutes. Transfer to rack to cool completely.

Makes about 25 cookies

This post is linked to:

The Weekend re-Treat

Clever Chicks Blog Hop

Amaze Me Monday

Metamorphosis Monday

Moroccan Grilled Salmon

For the most part, Mr. O-P is the fish cooker in the family.  I grew up not eating any fish at all.  I think my only youthful experience with fish was a bad one involving fish sticks.  After that there was no turning back; I was a confirmed fish hater.  I liked seafood, all kinds, but fish?  No, thank you.  Don’t even get me started about the wretchedness of canned tuna.  I cannot stand that to this day.  But during our years of “courting,” Mr. O-P made me many a dinner and introduced me to the deliciousness of salmon.  He has made so many varieties of dishes using this fish that he is currently working on a salmon cookbook.

Having recently unearthed this recipe (saved because I naturally assumed he’d make it for me), I decided to surprise him and make it myself.  For a first time salmon cooker I’m told that I did just fine.

I made a few changes based upon personal tastes.  I used Greek yogurt, my own homegrown parsley (so fresh!), and doubled the amount of cumin.  I also used my Griddler (indoor grill) instead of braving the rain. This fish is definitely a keeper!

Moroccan Grilled Salmon

From The Essential Eating Well Cookbook (2004)

2 tablespoons low-fat or nonfat plain yogurt

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh cilantro

1 tablespoon lemon juice

1 1/2 teaspoons extra-virgin olive oil

1 clove garlic, minced

3/4 teaspoon paprika

1/2 teaspoon ground cumin

1/8 teaspoon salt

Freshly ground pepper, to taste

8 ounces center-cut salmon fillet, skinned and cut into 2 portions

2 lemon wedges

Combine yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper in a small bowl. Reserve 2 tablespoons of the sauce; cover and refrigerate. Place salmon in a medium sealable plastic bag. Pour in the remaining yogurt mixture, seal the bag and turn to coat. Refrigerate for 10 (or up to 30) minutes.

Meanwhile, preheat grill to medium-high.

Oil the grill rack. Remove the salmon from the marinade, blotting any excess. Grill the salmon until it is browned and just cooked through, 4 to 5 minutes per side. Top the salmon with the reserved sauce and garnish with lemon wedges.

Serves 2

This post is linked to:

Full Plate Thursday

Create It Thursday

Be Inspired Friday

 Show and Tell Friday 

Foodie Friday

Chocolate Lover's Dream Cookies

I was rooting through the “archives” the other day, and stumbled upon the August 2009 issue of Taste of Home magazine and this recipe. Because I consider myself something of a cookie aficionado, I had to give these a try.  As with most cookie recipes (I am seldom disappointed in a cookie no matter how simple and unassuming) I was glad that I did. They are quick, easy, and garnered two thumbs up from our end. These do tend to be a bit on the sweet side, so be warned.  But if you hanker for a cookie that is densely chocolate, wonderfully chewy, and decadently sweet, this recipe is definitely for you.  It turned out that they were the perfect accompaniment to an evening cup of coffee, and repeat episode of “The Closer.”  Brenda Leigh would have loved them.

Chocolate Lover's Dream Cookies

Taste of Home August/September 2009

6 tablespoons canola oil

1/4 cup butter, softened

3/4 cup packed brown sugar

1/2 cup sugar

2 eggs

1 teaspoon vanilla extract

1-1/4 cups all-purpose flour

1/2 cup baking cocoa

1/4 teaspoon baking powder

1 cup white baking chips

1 cup (6 ounces) semisweet chocolate chips

In a large bowl, beat the oil, butter and sugars until well blended.  Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking powder; gradually add to oil mixture and mix well. Stir in chips.

Drop by rounded tablespoonfuls 2” apart onto ungreased baking  sheets. Bake at 350°F for 12-15 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks.

Yield: 3-1/2 dozen.

This post is linked to:

Tuesdays At Our Home
Inspire Me Tuesday

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Tasty Tuesdays

Wow Us Wednesday
Work It Wednesday

What’s It Wednesday