Hot Ham and Cheese Dip

 Ever since the Rams left St. Louis, my interest in football is (I was going to say diminished), really nonexistent. I do have friends who avidly follow football, and I do like the conviviality associated with gathering to watch a football game, and I particularly like the food. Here is a hearty hot ham and cheese dip that will please even the most ravenous of football fans. It’s make ahead, and will keep in the refrigerator for one or two days prior to baking if you want to prepare it in advance. Who doesn’t love hot ham and cheese?

 Hot Ham & Cheese Dip

 1 Melissa’s shallot, finely diced

2 T. butter

8 oz. cream cheese, room temperature

1 t. yellow mustard

1½ c. diced deli ham

1 c. shredded mozzarella cheese

1 c. shredded cheddar cheese

¼ c. whole milk

¼ c. sour cream

2 t. chives

 Preheat oven to 350° F. Spray an 8” x 8“ baking dish (or similarly sized casserole dish) with PAM; set aside.

  In a medium skillet over medium heat, sauté shallot until transparent. Add cream cheese, and stir until it begins to melt; stir in mustard. Add remaining ingredients, turn the heat to low, and stir until everything is combined.

 Pour mixture into prepared baking dish and bake for 20 minutes or until all of the cheeses have melted and the edges are hot and bubbly.

 Serve with crackers, chips, or small slices of toasted rustic bread.

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Cock-a-doodle-doo! Table for Two

I’ll bet, like me, you have a lot of things that you haven’t used in a long time. Apparently, I haven’t used this large chicken that makes up the centerpiece at this table in more than 10 years because I’ve never written about it on the blog, and I’ve been blogging for more than 10 years.

 I ran across it in the belly of the beast last week, decided to bring it upstairs, give it a good cleaning, and set a table around it. Here are the results. I think this is one of my most favorite tables. The colors are like an autumn sunset, so bold and beautiful.

 The bright red tablecloth that I used here is another one of those inexpensive linen tablecloths, of which I have many. There’s no reason not to stock up considering the low cost and the wide varieties of colors offered.

 I was tired of using the woven placemats that I believe I have used in the past three table settings, so I went with black to give it some drama.

On top of the placemats is a plate stack beginning with a Bordallo Pinheiro geranium leaf charger. This is topped with a deep yellow Waechtersbach plate that is then topped with an orange plate that I got from Pier 1.

I struggled with the napkins here. I tried a variety of autumnal solids, a couple of plaids, and ultimately decided that this cream colored napkin with the rooster on it from Williams-Sonoma was my best bet.

 

The flatware is Noritake.

The chicken glassware belonged to my mother. I don’t use these as often as I would like, but I think they work very well here.

The teapot and oversized mugs featuring a rooster on one side and a sunflower on the other are in the “Orange Rooster” pattern and are by Maxcera.

Aren’t the corn cob candlesticks the cutest?! I do not remember where I got them, but it was in one of the shops along Historic Main Street in Saint Charles, MO. (That really narrows it down for you, doesn’t it, particularly considering that stretch is about a mile long.) I don’t use these often, but when I do they always get comments.

 

What a colorful way to enjoy breakfast in the morning!

 

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 This post is linked to: Tablescape Thursday

 

1905 Salad

 Despite the fact that I briefly lived in and went to university in Florida, until recently I had never heard of The Columbia Restaurant. Opened in 1905, it is one of the longest running restaurants in the state and the birthplace of the 1905 Salad. You may have seen this recipe going around the web recently, as have I. Lover of salads that I am, I naturally had to try it. Interestingly enough, the salad was not created until the 1940s when waiter, Tony Noriega, created it one night from random leftovers in the fridge. Who among us hasn’t done that?!

Personally, I am a fan of the crunchiness of iceberg lettuce. I think the addition of this to a salad gives it such life. It’s not the most flavorful of lettuces, however, hence the need for other ingredients and a very flavorful dressing. The dressing, I thought, had too much oregano, so I cut that with a teaspoon of sugar. In my opinion, that makes it perfect.

1905 Salad

Slightly adapted from The Columbia Restaurant

 For the Dressing:

4 garlic cloves, minced

1 t. dried oregano

1 t. Worcestershire sauce

½ c. extra virgin Spanish olive oil

1/8 c. (2 T.) white wine vinegar

2 t. fresh lemon juice

1 t. sugar

Salt

Freshly ground black pepper, to taste

 For the Salad:

½ head iceberg lettuce, shredded

2 ripe tomatoes, sliced into wedges

½ c. Swiss cheese, sliced into matchstick strips

½ c. baked ham (or shrimp or turkey), sliced into matchstick strips

¼ c. green Spanish olives, pitted

2 t. freshly grated Romano cheese

 In a bowl, whisk together the garlic, dried oregano, and Worcestershire sauce. Gradually beat in the olive oil to form an emulsion. Mix in the vinegar and lemon juice and season with salt and pepper.

 In a large bowl, toss together the lettuce, tomatoes, Swiss cheese, ham, and olives.

 Pour the dressing into the salad and toss well to coat. Sprinkle the Romano cheese and toss again. Serve and enjoy!

 

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Alfredo Mac and Cheese

My number two son asked me the other day if I had ever come across a recipe for Mac & Cheese Alfredo. He loves Fettuccine Alfredo, but prefers the smaller noodle. It hadn’t occurred to me, so I went looking for one. I found a couple of them, and they seemed unnecessarily complicated. Macaroni and cheese is peasant food. It is supposed to be an easy dish to put together and serve to the family. Recipes that require jumping through hoops no longer interest me. When I got to thinking about it, I figured that, based upon my comfort culinary experience, I could come up with one on my own. Here it is, and it’s a good one -- all of the convenience and comfort of macaroni and cheese, with the taste of Alfredo!

Alfredo Mac and Cheese

 2 c. rotini, cooked al dente*

1 c. whole milk

1 c. heavy cream

2 T. butter 

2 T. flour

1/8 t. white pepper

1/8-¼   t. kosher salt

2 t. Melissa’s minced garlic

½ c. Parmesan cheese, finely grated

1 c. mozzarella cheese, grated

Few gratings fresh nutmeg

 Preheat oven to 350°F. Spray a 1.5 quart baking dish with PAM; set aside.

 In the same pan that you have cooked your pasta, i.e., while it is still warm, melt the butter over medium heat. When the butter is melted, whisk in flour and cook for 1 to 2 minutes. Add garlic, continuing to whisk, and cook for 30 seconds. Slowly add milk and cream, whisking constantly. Cook, whisking regularly, until it begins to thicken. Add Parmesan cheese, whisking until it has melted, remove from heat, and whisk in nutmeg. Taste for seasoning. If you think it needs more salt, pepper, or nutmeg, now is the time to add it.

 Add half of the cooked pasta to the prepared dish. Pour on half of the sauce and sprinkle with half of the mozzarella cheese. Repeat the layers of pasta and sauce and sprinkle the remaining mozzarella on top. Grate a bit of fresh nutmeg over the top.

 Bake for 45-60 minutes until the sauce is bubbling and the top just starts to lightly brown.

Serve.

 *I like cellentani, because I think it’s more fun, but use your favorite pasta.

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Cauliflower Toasts

I think we have all probably heard of avocado toast, something I never stop enjoying being the fan of avocado that I am, but I’m wondering how many of you are familiar with Cauliflower Toast. This is from the genius of Ina Garten, and is absolutely delicious! Personally, I can eat the cauliflower on its own just roasted in the oven, tossed with a little olive oil, salt and pepper, and red pepper flakes as she has done here, but when you stir in all of these other ingredients, mound it on toast and broil, it is wonderful! Do what I did, and use a large slice of rustic bread, cut it into quarters, and share it with a friend.

Cauliflower Toasts

 1 small head cauliflower (2 lbs.)

4 t. olive oil

¼ t. crushed red pepper flakes

Kosher salt and freshly ground black pepper

12 oz. Italian mascarpone cheese, room temperature

6 oz. Gruyère cheese, grated

4 oz. thinly sliced prosciutto*, julienned

¼ t. freshly ground nutmeg

6 large slices country-style bread

Paprika

Freshly grated Italian Parmesan cheese

2 T. minced fresh chives

Flaked sea salt, such as Maldon

 Preheat the oven to 400° F.

 Turn the cauliflower upside down on a cutting board. Cut off and discard most but not all of the stems, then cut the florets into small, ½” clusters. Place the florets on a sheet pan, toss them with the olive oil, red pepper flakes, 1 t. salt, and ½ t. black pepper, and spread them out in a single layer. Roast for 25 to 30 minutes, tossing two or three times, until the florets are tender and randomly browned. Set aside to cool for 10 minutes.

 Set the oven to broil and arrange a rack 6 inches below the heat.

 Transfer the florets to a large mixing bowl and add the mascarpone, stirring to coat the florets evenly. Stir in the Gruyère, prosciutto, nutmeg, 1 t. salt, and ½ t. black pepper.

 Toast the bread in a toaster until lightly browned, and place in a single layer on a sheet pan lined with foil. Mound the cauliflower mixture evenly on each toast and dust with paprika. Broil the toasts for 2 to 4 minutes, until browned and bubbling. (Watch them carefully!) Transfer to plates and sprinkle with Parmesan, the chives, and sea salt. Serve hot.

 *I used deli ham. I’m not a fan of prosciutto. It just seems like ham jerky to me.

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Almuerzo para Dos Tablescape

 

Every couple of months my aunt comes over for lunch. I don’t prepare it, instead I order from a favorite local Mexican place and have it delivered. We will then spend the afternoon sipping on margaritas, munching on chips and salsa, and enjoying our favorites from the restaurant.

I decided to set a table especially for the lunch this time. I recalled that years back (I’m talking more than a dozen) I had bought some Mexican fabric, so I decided to press it, hem it, and use it as a topper for the table. I took off from there.

The table would not have been at all appropriate without margarita glasses. We both love margaritas, and I love to make them. If you love them as much as we do, here is what I think is the best recipe for them.

 

At the center of this table is a southwestern vase that a friend had given me years ago. More alstroemerias were used, this time in orange and yellow.

Woven placemats are beneath Bordallo Pinheiro geranium leaf chargers. On top of the chargers are red plates from Pier One’s spice collection, orange salad plates by Corsica Home that my cousin had given me, on top of which I have lively Hausenware chile pepper plates.

Emile Henry crimped-edge ramekins are the perfect solution for holding salsa.

My mother’s red flatware seemed like the perfect choice here. The rust colored napkins are from Pier One, as are the sunflower napkin rings.

One of my favorite things on this table is the set of “Kissing Couple” salt and pepper shakers. This Mexican couple delights everyone who sees it. There are little magnets in the mouths of each, so they’re always kissing.

 The tangerine glass water bottle in lovely fall colors is by Blenko Glass Co., and holds a lot of margaritas I can tell you.

The next time you serve Mexican food, or even order in, be sure to set your table in a colorful and appropriate manner.

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 This post is linked to: Tablescape Thursday

Lemon Olive Pesto

I don’t know what’s happening at your house, but it is pesto season at mine. The basil that I planted in the spring has grown by leaps and bounds and is ready for harvest. I have a lot of new pesto recipes to try, but thought I would start with this one. It is adapted from one that I saw on the Melissa's website. I’ve never made pesto without including Parmesan cheese, so was curious as to whether or not this would be as rich and delicious as other pesto that I’ve made. It was! The citrus juice and peel gives it a wonderful brightness, the olives a magnificent, buttery depth. If you like olives as much as I do, you may want to make a double batch.

Lemon Olive Pesto

 8 oz. Castelvetrano olives, pitted

½ c. fresh basil leaves

½ c. flat-leaf Italian parsley

½ c. walnut halves

1 T. organic capers, rinsed

1 lemon, juiced and zested*

¼ t. kosher salt

½ t. red pepper flakes

¼ c. extra virgin olive oil

 Place all ingredients EXCEPT oil into the work bowl of a food processor. Pulse several times until combined. With motor running, slowly add oil until combined and desired texture is reached.

 *Zest before juicing

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