Hatch Chile Tablescape

I love setting a seasonal table; any season, any holiday, is reason enough for me.  I truly believe in taking joy in little things, and letting my home reflect that joy.  One season that I find particularly enjoyable is one with which you are probably unfamiliar, and that is Hatch Chile season. 

What are Hatch Chiles, you ask?  Considered to be one of the most flavorful peppers in the world (and the official state vegetable of New Mexico), this species of the genus Capsicum is grown in the Hatch Valley.  The soil and growing conditions in the area contribute to the unique flavor, enhanced during roasting.  I had my own hatch chile roast last weekend, where I scented the air (and myself) with a woodsy deliciousness.  Melissa’s Produce is a distributor of these chiles and have produced an amazing cookbook using these peppers that they were kind enough to send me, and that I cannot wait to try.  Spread the word on these tasty chiles!

Hatch Chile Powder allows for the taste of these chiles all year long.  A great enhancer in Mexican food, I pretty much use it for any dish where I want to inject a lot of taste.

I love these placemats that I bought a number of years ago at Pier One (They are still available if you love them too. Plus, napkins to match!  I don’t have those, but they are on my list.)  With all of the colors they contain, it is just impossible not to have something to match. I have used them in many a table setting over the years, but find them particularly lovely with the bold colors of Fiestaware.

This lovely napkin fold is shockingly easy to do.  It does require two napkins in two different colors, but think of the possibilities here.  Pastels for Mother’s Day, springtime, or Easter, earth tones for autumn, patriotic colors for the Fourth of July, or red and green as I have used here for Christmas, or anything boldly festive.  You can find a step-by-step tutorial here.

Plunk a pepper in each mug at the table to add a touch of whimsy, and spread the hatch chile joy.

 I use this yellow flatware in more table settings that you can possibly imagine.  I have had it for decades and never knew the pattern, but someone recently told me that it is “Radiant” by Noritake, available occasionally from Replacements.

This post is linked to:

Show and Share

Table It Monday

Inspire Me Tuesday

Tuesdays At Our Home

Tutorials & Tips

The Scoop

Centerpiece Wednesday

Wow Us Wednesday
Work It Wednesday

What’s It Wednesday

Clever Chicks Blog Hop

Thursday Favorite Things

Tablescape Thursday

Create It Thursday

Home and Garden Thursday

Show and Tell Friday 

Friday Unfolded
Fridays Flash Blog
Simple and Sweet Fridays

Linda’s at What To Do Weekend 
Shauna’s at The Weekend re-Treat

French Toast with Warm Blueberry Sauce

Do Produce Stands and Roadside Markets beckon to you?  They do me.  I can’t drive by one of them without stopping to have a look around.  Some may think this nosey, but I consider it to be one of the precious joys of summer.  The bright colors of fresh produce, the crisp, fresh fragrance of newly picked berries and herbs, the varied shapes and textures, all of this is nature’s edible art.  This week blueberries called my name.  I bought three very large containers of them, much to the dismay of my overcrowded fridge, and am now using them in as many ways as possible.  What delicious fun! This morning I made a quick French toast topped with warm blueberry sauce.  Having previously made a loaf of ABM Challah, this delicious dish came together fast.  While the bread was soaking, the sauce was simmering on the stove.  Dust with powdered sugar, if desired, either way this is an easy and elegant breakfast.

French Toast with Warm Blueberry Sauce

3 large eggs

1 cup whole milk

2 tablespoons orange juice

2 tablespoons maple syrup

1 teaspoon vanilla

½ teaspoon orange zest

1/8 teaspoon salt

1 (1-lb) challah loaf, cut crosswise into 1/2-inch-thick slices

3 1/2 tablespoons unsalted butter

Preheat oven to 350°F.

Whisk together eggs, milk, juice, syrup, vanilla, zest, and salt until blended. Pour into a large baking pan and soak bread slices in 1 layer for 4 minutes, flip over and soak for another 4 minutes.

Heat half of the butter in a 12-inch heavy skillet or griddle over moderately high heat until foam subsides. Transfer 4 soaked bread slices to skillet and cook until golden brown, about 2 minutes on each side. Cook remaining bread in 2 batches, adding more butter as needed. Transfer slices as cooked to a large shallow baking pan and, when all are browned, bake in middle of oven until hot, about 5 minutes.  Serve with Warm Blueberry Sauce.

Warm Blueberry Sauce

2 tablespoons water

½ teaspoon cornstarch

3 ½ cups blueberries

2 tablespoons sugar

2 teaspoons fresh lemon juice

½ teaspoon lemon zest

In 1-quart saucepan, combine water, cornstarch, blueberries, sugar, lemon zest and lemon juice.  Heat to boiling over medium heat, stirring occasionally. Boil 1 to 2 minutes or until berries burst. Remove from heat; serve. 

This post is linked to:

Inspire Me Tuesday

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Tasty Tuesdays

Blueberry & Hearts of Palm Salad with Creamy Basil Dressing

If late summer had a fragrance, surely it would be the peppery scent of fresh basil. It is one, I confess, that I find irresistible. There is just nothing like growing and harvesting your own small plot (or, as in my case, pot) of basil, to be able to use it at is freshest best. It is wonderful in pesto, of course, but equally delicious when added to salads, light soups, wrap sandwiches, chicken salad, Caprese salads, deviled eggs, you name it!  There are so many ways to use this wonderful herb, and I thought I knew them all.  Then I wandered over to Annie's Eats blog and spotted her Creamy Basil Dressing. Oh, my!  This must be what they serve in basil heaven.

Fresh, flavorful, and with the spicy kick that only fresh basil can provide, this will excite any salad that you throw at it. Me?  I'm a simple salad fan. A few carefully chosen ingredients, and a dynamite dressing and I am a happy camper. Nothing is easier, or more refreshing on a warm summer day.

Blueberry & Hearts of Palm Salad

with Creamy Basil Dressing

1 head Romaine lettuce, cleaned and torn into medium pieces

1/2 pint fresh blueberries, washed and stemmed

2-3 stalks Melissa's Hearts of Palm, cut into coins

Arrange lettuce on individual serving plates.  Top with blueberries and hearts of palm.  Drizzle with Creamy Basil Dressing and serve immediately.

Creamy Basil Dressing

From Annies-Eats.com

1/2 cup plain low-fat Greek yogurt

1/3 cup packed fresh basil leaves

2 tablespoons freshly squeezed lemon juice

2 tablespoons olive oil

2 tablespoons buttermilk

Salt and freshly ground black pepper to taste

Combine all ingredients in a blender or food processor and process until thoroughly blended. Refrigerate in an airtight container until ready to use.

This post is linked to:

Metamorphosis Monday 

Amaze Me Monday

Inspire Me Tuesday

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Tasty Tuesdays

Foodie Friday

Baked Spaghetti

Once the kids start back to school, I can't help but think about fall. Don't get me wrong, I am loving this most unusual, temperate summer, but fall is on the horizon and I like to be prepared. It seems that once September hits the plans and parties start coming at such a rapid pace that there is no looking back. Advance preparation is the only thing that keeps me relatively sane during the onset of what will ultimately be a very busy season.

Part of this preparedness involves stocking the freezer with meals in the form of soups, stews, and casseroles, in serving sizes that range from individual (for those lovely evenings alone), to two, four, or even eight. Being able to pop a casserole (or pie) into the oven makes an impromptu dinner so much easier and enjoyable.  

To get you prepared for what's ahead, from now until year's end I am going to have a “Casserole of the Month.” Something crowd pleasing, that freezes beautifully, and requires nothing more than reheating (or baking) to give you a wonderful meal.

This recipe is a favorite of mine. It's from a lovely volume by Phyllis Hoffman called Gracious Tables, a book full of great recipes, pretty table settings, and party ideas. This recipe takes a bit of work to get it all together, but once you do it will provide you with 8 generous servings to be divided up however you see fit. (I made mine in oval au gratin dishes, and got four servings for two.) A salad and crusty roll is all you need and dinner is served!

Baked Spaghetti

(Adapted from Gracious Tables by Phyllis Hoffman)

1 pound ground chuck

1 pound bulk Italian sausage

2 cloves garlic, minced

1/2 green bell pepper, chopped

1 medium yellow onion, chopped

1 28-ounce can crushed tomatoes

1 8-ounce can tomato sauce

1 teaspoon dried oregano

1 teaspoon dried basil leaves

1 tablespoon granulated sugar

8 ounces uncooked linguine

1 16-ounce container sour cream

1 8-ounce package cream cheese, room temperature

1/2 cup chopped green onion

2 cups shredded Colby-Jack cheese blend

In a Dutch oven or large stock pot, brown ground chuck, sausage, garlic, bell pepper, and onion over medium-high heat, until meat crumbles and vegetables are tender; drain fat.

Stir in crushed tomatoes, tomato sauce, oregano, basil and sugar.  Reduce heat and simmer 30 minutes.

Cook pasta according to package directions, draining well.

Preheat oven to 350°F.

Place pasta in individual baking dishes or a 13x9x2-inch baking dish.

In a small bowl, combine sour cream, cream cheese, and green onions. Spread evenly over hot pasta. Top with meat sauce.

Bake 20 to 25 minutes, or until heated through. Sprinkle with cheese, and bake an additional 5-10 minutes, or until cheese is melted.

This post is linked to:

Show and Tell Friday 

Friday Unfolded
Fridays Flash Blog

Simple and Sweet Fridays

What To Do Weekend 
The Weekend re-Treat

Cereal Killer Cookies

If you have been reading my blog over the years, or have taken a look at my mystery jewelry shop, then you know that I love mysteries. You may also know, if you've read carefully, that I have a specific liking for culinary mysteries, particularly those with recipes in the back. Previously I have shared Mysterious Cinnamon Rolls, Pumpkin Cheesecake Muffins, and Pumpkin Pie Oatmeal, all of which I've found while enjoying a good mystery. Today's recipe is another of that ilk, this one from Diane Mott Davidson's book The Cereal Murders, #3 in the series of Goldy Bear culinary mysteries.

Largely I'm a fan of a thick, dense, crispy cookie, but these chewy gems turned out to be positively addicting. I had cut the recipe in half (as I often do when trying a new one), and was immediately sorry that I did, as was Mr. O-P who expressed his concerns through a mouth full of cookies. The brickle bits really take these over the top. They are not the prettiest cookie on the plate, but they are simultaneously crunchy and chewy, and bursting with toffee flavor; you will not be able to stop at just one. Why you'll love these is no mystery.

Cereal Killer Cookies

From The Cereal Murders by Diane Mott Davidson

2¼ cups old fashioned rolled oats
2 6-ounce packages almond brickle chips (Bits O’ Brickle)
1 2/3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup firmly packed dark brown sugar
¾ cup granulated sugar
1 cup (2 sticks) unsalted butter, cut into pieces
2 large eggs
1 tablespoon vanilla

Preheat the oven to 375°F.

In a medium mixing bowl, mix the oats with the brickle chips; set aside. In another medium mixing bowl sift the flour, baking soda, baking powder, and salt together; set aside. In a food processor mix the sugars until blended, then gradually add butter. Continue to process until creamy and smooth. Add eggs and vanilla and process until blended. Add the flour mixture and process just until combined. Pour this mixture over the oats and brickle chips and stir until well combined. Using a 2-tablespoon measure, measure out scoops of dough and place at least 2 inches apart on ungreased cookie sheets. Bake for 12 to 15 minutes or until golden brown. Cool on racks. Makes 4-5 dozen

This post is linked to:

The Scoop

Wow Us Wednesday
Work It Wednesday

What’s It Wednesday

Thursday Favorite Things

Full Plate Thursday

\Create It Thursday