Book Fifty-Six: The Best of Gourmet: Featuring The Flavors of San Francisco

by Gourmet Editors


Baby Greens with Warm Goat Cheese,
Roasted Salmon, Cauliflower Purée, and
Chocolate Rum Pudding


A feast fit for a Queen; and I am the Queen of my castle...

While thumbing through this book I came upon Dinner for One: Be Your Guest, which was perfect since I was on my own for dinner this evening. Under this section they have two options to choose from. Though we just had salmon the night before, I chose the salmon dinner rather than the steak dinner.

The menu consists of Baby Greens with Warm Goat Cheese, which I have always wanted to try and glad I did. Roasted Salmon (which I forgot to top off with the snipped chives and tarragon!), Cauliflower Purée, which turned out more like baby food than mashed potatoes like the picture showed, but very flavorful, and Chocolate Rum Pudding.

I found cooking for one was a bit of a challenge. With minimal amounts to whisk, stir, simmer, etc., you need to use smaller pots, pans, and utensils. Thank goodness for all the mini tools I received in my Christmas stocking over the years and the small pots and pans that get pushed to the back of the cupboard from little or no use.

You can easily double everything and share this wonderful meal with the King of your castle.

Success meter (1-3): 3

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This pan is no bigger than

the burner itself.

When you need to pour with one hand,

while whisking constantly with the other,

it helps to place a towel under your bowl

to keep it from sliding around.

Book Fifty-Five: The Black Dog - Summer on the Vineyard Cookbook

by Joseph Hall & Elaine Sullivan


        Lemon Basil Chicken Piccata with Penne

I purchased this book because of the cover and I'm not sure how long I have had it on the shelf. I wish that I had pulled it off the shelf long ago. The recipe I chose was super, uber, easy!! I had dinner on the table in about an hour - this mind you included extra time for the photo shoot; not to mention absolutely delicious! I also found a yummy breakfast dish I want to try next. I really need something new in the breakfast arena. Our usual is oatmeal topped with brown sugar and fruit, egg on toast or boxed cereal - sorry to digress...

The chicken would be great on its own without the pasta, or served over a bed of leafy greens if you are watching your carb intake or just not a pasta fan in general. I served it over buttered Barilla Plus penne - a bit healthier than your regular pasta - so I hear. I have made chicken piccata in the past and it had called for butter, which this recipe does not; another plus! This I think would be good as well with a white fish, such as Tilapia for your vegetarian friends.

Success meter (1-3): 3

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Book Fifty-Four: Cooking from the Hip

by Cat Cora


                  Mango Margaritas

So I was looking for something to make for dinner when I came across this recipe for Mango Margaritas. I love mangoes, I love margaritas - gotta try em!

The color and aroma of this drink was absolutely wondrous! I actually felt like I knew what I was doing. However I did not expect them to have the bitter taste that they had. The only thing I can think of was maybe too much lime juice? I did trade out the Triple Sec for Grand Marnier since that is what I had on hand. Tasting everything on its own, the lime is the only thing that I can think of that may contribute to the bitter flavor. Any bartenders out there? Feedback is always welcome and appreciated!

I served these in martini and old fashion glasses. You would think that someone who loves margaritas as much as I do and drinks them often enough would have the appropriate margarita glasses, but alas, I do not. I just may have to splurge for a set; I can justify the need by using them as dessert vessels as well!

Cheers!

Success meter (1-3): 2

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As for dinner....store bought California Rolls.

Happy Halloween!!!

        Maya's Day of the Dead Cookies

We recently had pavers installed out front and back of the house which had to be sealed which meant I was held hostage in the house for 6 hours. What does one do when there is so much to be done around the house and the perfect opportunity arises to actually get something accomplished? Bake of course!!

This recipe comes from a blog which my daughter follows and I was looking for a treat to make so that I could "BOO" her. If you don't know what "BOO-ing" is check it out here. This recipe is credited to Alice Medrich from her book - A Year in Chocolate: Four Seasons of Unforgettable Desserts. You cannot go wrong with an Alice Medrich recipe. My first cookbook in the baking genre was Cocolat by Ms. Medrich which I posted  about back in February. I have to say that because of her simple and wonderful recipes I have flourished in the baking spectrum.

These cookies are made up of a vanilla and chocolate dough. You will need to freeze the chocolate dough till firm before shaping for it is much softer than the vanilla dough. As I was shaping and piercing holes in the chocolate dough I was thinking why not leave the chocolate dough solid since you place the vanilla dough atop the chocolate. As I reviewed my recipe again, it says to do just that. Shape and freeze. No piercing!! Thank goodness - for it did not fare well; my dough cracked and fell apart. I was quite happy to re-roll and re-shape this dough!

Success meter (1-3): 3

The chocolate dough is a much tackier, softer dough

 than the vanilla and needs to be placed in the

 freezer till firm enough to shape.

Skull taking shape!

"I dont want to go in the oven..."

The Tools: handle of pastry brush to shape the eyes,

wooden skewer for the nose, a knife for the mouth,

 and floss to slice the logs.

Back side of log....hmmmm

So not working! Good thing you are not supposed to

 make facial features in the chocolate dough.

With each slice the facial features became less and less existent.

You will have to rework them after layering.

Not quite as I had hoped...

but better than expected!

Happy Halloween Ash!!!