Caesar Salad

This will serve about 6 people.
-3 lg. heads of romaine (chopped or torn coarse ).

In a large wooden bowl mash together:

-About a tablespoon of anchovy paste

-4-5 cloves of garlic minced

-kosher salt (to taste )

-fresh ground pepper

Then in another bowl mix:

-juice of a lemon

-splash of red wine vinegar

-splash of Worcestershire sauce

-1 tablespoon Dijon mustard

-1cup olive oil

whisk together

Now put one egg into boiling water for one min.

Put the lettuce into the bowl with the garlic mixture

toss to coat lettuce with garlic/anchovy mixture
crack the egg and toss into salad
Now add the dressing and toss
Add 1 cup of fresh grated Parmesan cheese
You can add about 1cup of croutons
Fresh cracked pepper

I like to serve this with my pizza.
So there you go Kim! ( she is having a birthday party for her daughter ).

Love, Deb

                                            Grandson Mikie waiting for some of that good Caesar salad

Fall Squash (also called Winter Squash)

Choose any of the great winter squashs from acorn to butternut to Turk's turbine.  Even Pumpkin
Plus they keep so well.  For several weeks before you decide to cook them.  You can even puree (after they're cooked) them with some type of stock to make soup.

Cut in halves
Spoon out seeds

Drizzle olive oil on the inside

Fine grate fresh  nutmeg on inside
Salt and pepper to taste
Place with skin up on cookie sheete
Put in 350 degree oven for about 45 min. or until soft.
love Deb

Blackened Fish

Fresh local Fish

Dip in olive oil

Coat both sides with blackened seasoning (I use a commercial one that can be found usually near the meat dept.)  You can also make your own from just about any cookbook.  Usually very spicey.

Use a cast iron skillet and heat to very hot (you can do this on an outside grill too since it gets very smoky).

Cook fish until done (usually only a couple of min.)

I serve mine with my smashed sweet potatoes and a nice green salad

love, Deb

Wild Mushroom Lasagna

Salt to taste
Kosher salt
Good olive oil
Package of fresh egg noodles
4 cups of organic plain soy milk
12 tablespoons of organic soy butter
1/2 cup flour
1 teaspoon freshly ground black pepper
1 tablespoon ground nutmeg
1 1/2 pounds mushrooms
1 cup freshly ground Parmesan cheese
1 cup shredded mozzarella
White wine
Fresh basil chopped

Well, I have not written a new recipe in a week or more, because we were getting ready for our anniversary party and the big round up at the ranch.
Today I though I would tell you about my wild mushroom lasagna, because wild mushrooms are popping up everywhere here in Cambria.  This recipe is so luscious you will want to serve it for a holiday dinner.  I saw it on the Barefoot Contessa, but I made it more heart friendly by using organic soy products, and using fresh egg noodles (they are much thinner ).
First,  go pick your mushrooms.  If that is not possible, you can go on line and find a local mushroom farm or a good health food store.
Bring your mushrooms home and wipe the dirt off, now slice them thinly.
To make the sauce (it is a white sauce) bring 4 cups of organic plain soy milk to a simmer in a sauce pan. Then set it aside.  Melt 8 tablespoons of organic soy butter.  Add 1/2 cup of organic flour and cook over low heat stirring with a wooden spoon, until blended.  Poor the hot milk into the flour mixture.  Add 1 tablespoon of salt, 1 teaspoon of fresh ground pepper, 2 teaspoons of fresh ground nutmeg, and cook over med-low heat, stirring with a whisk,  for about 5 min. until thick.  Set off of heat.
Heat 2 tablespoons of olive oil and 2 tablespoons of soy butter in a large saute pan. When the butter is melted add mushrooms and a dash of salt.  Toss to make sure mushrooms cook evenly.  When they are cooked set aside.  Now add about 1/4 cup of white wine.
Spread some of sauce in the bottom of a 8 by 12 baking pan.Arrange the noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup of grated Parmesan cheese, and 1/3 cup of grated mozzarella cheese, and a hand full of fresh chopped basil.  Repeat 2 more times layering noodles, sauce, mushrooms, and cheese and basil.  Spread remaining cheese on top with a sprinkle of basil.
Bake for 45 minutes, or until the top is browned. Allow to sit at room temperature for 15 min. now serve with a big green salad.

Tell me what you think.

Love, Deb
                                                   This is Clara Rose waiting for some lasagna

Happy New Year Day dinner

Happy New Year to everyone!

This dinner is so yummy, I have made it at weddings, and at a restaurant here in Cambria.

You can use any meat you prefer, and it is always wonderful!

I usually have used pork loin and I like to use a large one of about 10 lbs.

First (this can also be done ahead of time) take 5 Lg heads of garlic, cover with olive oil, and wrap in foil  then place in preheated oven at 450 degrees for about 30 min (remember your nose will always let you know when things are done). 

Squeeze the roasted garlic into a bowl with about 2 cups of fresh grated Parmesan cheese.

Next, chop 4 large sprigs of rosemary, and add to garlic and cheese.

This will make a thick paste that you will spread on top of your choice of meat.

Preheat your oven to 500 degrees

Place your meat into roasting pan uncovered

Then add:

1 bottle of red wine

4sprigs of fresh rosemary

about 2 lbs mushrooms,
2bags of dried cranberries.

Put in oven at 500degrees for 30min, then reduce heat to 350degrees until internal heat reaches 170degrees (if you don't have a meat thermometer they are easy to find and necessary for cooking any kind of meat).  Let it rest for 20min. before slicing.

Now for the side dish, Smashed sweet potatoes with caramelized shallots.
You want, 1 potato per person.
Peel potatoes, cut into quarters and put into large pot of cold water.
Boil until tender.

Then drain and keep in pot with lid on.

Peel and slice, about 1 shallot per potato.

Heat skillet with olive oil, and add shallots, on medium heat until golden brown, then drain on paper towel and add salt and pepper to taste.

While meat is resting, mash potatoes, until chunky.

Place a serving of meat on plate, add a scoop of potatoes, place shallots on top of potatoes, drizzle drippings of wine and cranberries on the top of food, Boy! is it pretty.

I serve this with crab and asparagus salad (I will show you this one in the spring) or any green vegetable that's in season.

Love, Deb


P.S. I got the spread for the meat from Michael Chiarello on the food network.