tag:blogger.com,1999:blog-91903321863926494462024-03-19T01:48:31.821-07:00Beth's TableBeth Daileyhttp://www.blogger.com/profile/09623481637997582419noreply@blogger.comBlogger318125tag:blogger.com,1999:blog-9190332186392649446.post-60872431431832764322023-12-23T04:35:00.000-08:002023-12-23T04:35:09.119-08:00Brussels Sprouts Kale Honeycrisp Apple Salad with Maple Cider DressingClaire made this during the Christmas holiday celebration.
WOW!<div><br /><div><h2 class="gmail-wprm-recipe-name gmail-wprm-block-text-normal" style="background-color: #fdfdfc; box-sizing: border-box; clear: none; color: #231f20; font-family: Biko-Bold, Arial, serif; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-weight: 400; line-height: 1.4; margin: 0px 0px 15px; padding: 0px;"><span style="font-size: x-small;">B<a href="https://www.ambitiouskitchen.com/brussels-sprouts-kale-apple-salad/" style="color: #1155cc;">russels Sprouts Kale Honeycrisp Apple Salad with Maple Cider Dressing</a></span></h2></div></div><div>She made a double batch for a group of 10 and reduced the amount of kale. Lots of chopping involved.</div>Beth Daileyhttp://www.blogger.com/profile/09623481637997582419noreply@blogger.com0tag:blogger.com,1999:blog-9190332186392649446.post-76817247873439822122023-11-27T10:05:00.000-08:002023-11-27T10:05:58.763-08:00Thanksgiving 2023 - Cabin<p> </p><h2 style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 22px; margin: 0px; position: relative; text-align: center;">Thanksgiving 2023 - Cabin</h2><div style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"><b><span style="font-family: times;">To make or do ahead:</span></b></div><div style="background-color: white; color: #222222;"><ul style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="margin: 0px 0px 0.25em; padding: 0px;">6 - 7 weeks before Thanksgiving - order Turkey from<a href="https://www.facebook.com/profile.php?id=100063617616809"> Borderland Specialty Meats, Foods & Smokehouse</a>. NOTE: tell them you want the gizzards to use to make a stock for the gravy. They will also brine and season the turkey!!!!! Fabulous!</li><li style="margin: 0px 0px 0.25em; padding: 0px;">1 week prior. This year I purchased white bread for the stuffing and 3 different apple varieties from <a href="https://www.pleasantvieworchard.com/" target="_blank">Pleasant View Orchard & Bakery</a></li><li style="margin: 0px 0px 0.25em; padding: 0px;">Turkey or chicken stock. You will need this for the dressing and the gravy. I plan to try this recipe. <a href="https://cooking.nytimes.com/recipes/1015731-roasted-turkey-stock?campaign_id=58&emc=edit_ck_20221118&instance_id=77833&nl=cooking&regi_id=92475866&segment_id=113554&te=1&user_id=698b9b5f133780c7a386fc419ac2b0f9" style="color: #2288bb; text-decoration-line: none;">Roasted Turkey Stock</a>. This recipe is fantastic!!!</li><li style="margin: 0px 0px 0.25em; padding: 0px;">The Cranberry Salsa and Cranberry Compote can also be made ahead. While you are at it, make this as well. <a href="https://bethstable.blogspot.com/2016/11/cranberry-barbeque-sauce.html" style="color: #33aaff; text-decoration-line: none;">Cranberry Barbeque Sauce</a>. The link will take you to 2 fun things to do with left over turkey.</li><li style="margin: 0px 0px 0.25em; padding: 0px;">NOTE: the dressing is VERY time consuming.</li><li style="margin: 0px 0px 0.25em; padding: 0px;">2 days prior, make the pie crusts.</li><li style="margin: 0px 0px 0.25em; padding: 0px;">One day before: make the pies. This year I made the pumpkin pie on Thanksgiving morning, not a good idea.</li></ul><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"><h3 style="margin: 0px; position: relative;"><u>The Menu</u></h3><div><b><span style="font-size: medium;">Wine</span>: </b><span style="font-family: times;">I love to start with Champagne. I served a Pinot Noir with dinner.</span></div><div><b><br /></b></div><div><b><span style="font-size: medium;">Appetizers:<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCuG3SdTtEyK7ypHO5xNcCAXB04SQr8hTVDPNtoDkeVEQ016yaT_spf2zQTv2_KSTDfC4VK3evgaRHgCNQkQMg4x_Jha4e4Hf0PKvzH4TEPsDz5fvRLMyHyuW3vhdEPSXRofFn3HSO5ksyzJfyKPEBUuHZ-puqeRP0S_BxU__n6O1qN1m7HUSCQoEmd4M/s4032/20231123_110534.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCuG3SdTtEyK7ypHO5xNcCAXB04SQr8hTVDPNtoDkeVEQ016yaT_spf2zQTv2_KSTDfC4VK3evgaRHgCNQkQMg4x_Jha4e4Hf0PKvzH4TEPsDz5fvRLMyHyuW3vhdEPSXRofFn3HSO5ksyzJfyKPEBUuHZ-puqeRP0S_BxU__n6O1qN1m7HUSCQoEmd4M/s320/20231123_110534.jpg" width="240" /></a></div><br /></span></b></div><div><ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="margin: 0px 0px 0.25em; padding: 0px;">Veggies and <a href="https://bethstable.blogspot.com/2023/06/irresistible-veggie-dip-recipe.html">Irresistible Veggie Dip</a></li><li style="margin: 0px 0px 0.25em; padding: 0px;">Lorraine made Deviled Eggs. They were a big hit!</li><li style="margin: 0px 0px 0.25em; padding: 0px;">Assorted cheese, deer sausage and crackers. John</li></ul><div><b><span style="font-size: medium;">Dressing</span> - </b><span style="font-family: times;"><a href="https://bethstable.blogspot.com/2019/11/cranberry-sausage-and-apple-stuffing.html" style="color: #2288bb; text-decoration-line: none;">Cranberry, Sausage and Apple Stuffing</a>. This year I purchased chestnuts from Golden Harvest in Rhinelander. I followed <a href="https://www.shelovesbiscotti.com/5-easy-steps-for-oven-roasted-chestnuts/">this recipe</a> for roasting the chestnuts and then ground them. This was by far THE best dressing I have EVER made!!!! My mom always added chestnuts to her dressing, now I know why!</span></div></div></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"><span style="font-family: times;"><br /></span></div><div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><b style="font-size: medium;">Cranberries </b><span style="font-size: x-small;">(Yes, 3 kinds of cranberries)</span></div><div style="font-size: 13.2px;"><ul style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="margin: 0px 0px 0.25em; padding: 0px;">Ocean Spray Jellied Cranberry Sauce (for Mike)</li><li style="margin: 0px 0px 0.25em; padding: 0px;"><b><div style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"><a href="https://bethstable.blogspot.com/2019/11/mama-parsleys-cranberry-compote.html" style="color: #2288bb; text-decoration-line: none;">Mama Parsley's Cranberry Compote</a></div></b></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><div style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"><a href="https://bethstable.blogspot.com/2017/11/cranberry-salsa-over-cream-cheese.html">Cranberry Salsa</a></div></li></ul><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><div><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"><span style="font-family: times; font-size: medium;"><b>Potatoes</b></span></span></div><div><ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="margin: 0px 0px 0.25em; padding: 0px;"><div style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"><a href="http://bethstable.blogspot.com/2010/11/side-dish-sweet-potato-casserole.html" style="color: #2288bb; text-decoration-line: none;"><span style="font-family: times;">Southern Sweet Potato Casserole</span></a></div></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><div style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"><span style="font-family: times;">Mashed potatoes, use Yukon gold. Don't peel before boiling. The peels just about fall off after cooking.</span></div></li></ul><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"><b><span style="font-size: medium;">Gravy</span> - </b>John usually makes the gravy but just in case. Here is a recipe. I don't plan to make this ahead. I like to use the drippings from the turkey. My Mom also made a stock using the giblets from the turkey.</span></div><div style="box-sizing: border-box; font-family: nyt-cheltenham, Georgia, "Times New Roman", serif; letter-spacing: 0.01em; line-height: 1.1; margin: 0px; padding: 0px;"><a href="https://cooking.nytimes.com/recipes/1015197-make-ahead-gravy?campaign_id=58&emc=edit_ck_20221118&instance_id=77833&nl=cooking&regi_id=92475866&segment_id=113554&te=1&user_id=698b9b5f133780c7a386fc419ac2b0f9" style="color: #2288bb; text-decoration-line: none;">Make-Ahead Gravy</a> NOTE: John added sliced fresh mushrooms, sliced onion and the can of cream of mushroom soup to the bottom of the roasting pan 1 hour into cooking. I also added about 2 cups of red wine. We used 4 cups of the turkey stock thickened with cornstarch which was then added to the pan drippings plus. John's gravy was to die for.</div></div><div style="box-sizing: border-box; font-family: nyt-cheltenham, Georgia, "Times New Roman", serif; letter-spacing: 0.01em; line-height: 1.1; margin: 0px; padding: 0px;"><br /></div><div style="box-sizing: border-box; font-family: nyt-cheltenham, Georgia, "Times New Roman", serif; letter-spacing: 0.01em; line-height: 1.1; margin: 0px; padding: 0px;"><b style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; letter-spacing: 0.132px;"><span style="font-family: times; font-size: medium;">Rolls/Biscuits</span> </b><span face="nyt-cheltenham, Georgia, Times New Roman, serif" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; letter-spacing: 0.132px;">- I discovered that many people like rolls or biscuits with dinner. I thought I would try this recipe. </span><a href="https://cooking.nytimes.com/recipes/1022757-sweet-potato-biscuits?action=click&module=Collection%20Page%20Recipe%20Card&region=Make-Ahead%20Thanksgiving%20Recipes&pgType=collection&rank=9" style="color: #2288bb; letter-spacing: 0.01em; text-decoration-line: none;">Sweet Potato Biscuits</a><span face="nyt-cheltenham, Georgia, Times New Roman, serif" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; letter-spacing: 0.132px;">. Lorraine brought the rolls this year. We need to rethink rolls for next year.</span></div><div style="box-sizing: border-box; font-family: nyt-cheltenham, Georgia, "Times New Roman", serif; letter-spacing: 0.01em; line-height: 1.1; margin: 0px; padding: 0px;"><span face="nyt-cheltenham, Georgia, Times New Roman, serif" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; letter-spacing: 0.132px;"><br /></span></div><div style="box-sizing: border-box; letter-spacing: 0.01em; line-height: 1.1; margin: 0px; padding: 0px;"><span face="nyt-cheltenham, Georgia, Times New Roman, serif" style="letter-spacing: 0.132px;"><div style="box-sizing: border-box; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; letter-spacing: 0.01em; line-height: 1.1; margin: 0px; padding: 0px;"><b><span style="font-family: times; font-size: medium;">Vegetable </span><span face="nyt-cheltenham, Georgia, Times New Roman, serif">- </span></b><span face="nyt-cheltenham, Georgia, Times New Roman, serif">I struggle with this one. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhvnq6nZH3u_yhPIpvqH-vYKzLJ7iEStNkBKkgNJXY1Cdcf0JXhbKjAKvmMC0trxIvbYl6lzaItC7BZFSzh1ki-D1HxfHYmSn-DpW8qOuggJEGpMeSTxx6wNAW3FklGPsBGsnkxvr8GmdXyzqsA_T9Zm9QOZJFiaym67GMrgrE2ivlrjnTn3KtNANWLh4/s4032/20231123_144126.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhvnq6nZH3u_yhPIpvqH-vYKzLJ7iEStNkBKkgNJXY1Cdcf0JXhbKjAKvmMC0trxIvbYl6lzaItC7BZFSzh1ki-D1HxfHYmSn-DpW8qOuggJEGpMeSTxx6wNAW3FklGPsBGsnkxvr8GmdXyzqsA_T9Zm9QOZJFiaym67GMrgrE2ivlrjnTn3KtNANWLh4/s320/20231123_144126.jpg" width="320" /></a></div><br /></span></div><div style="box-sizing: border-box; letter-spacing: 0.01em; line-height: 1.1; margin: 0px; padding: 0px;"><ul style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: times;">I made this one. It was good and great as a left over.<b style="font-style: italic;"> </b><a href="https://cleanfoodcrush.com/tangy-green-bean-salad/" style="color: #2288bb; text-decoration-line: none;">Tangy Green Bean Salad</a><b style="font-style: italic;">.</b></span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: times; letter-spacing: 0.132px;">I want to make this next year, </span><a href="https://bethstable.blogspot.com/2014/11/gullivers-corn.html" style="color: #2288bb; font-family: times; letter-spacing: normal; text-decoration-line: none;">Gulliver's Corn</a><span style="font-family: times; letter-spacing: 0.132px;">. Ann Hughson use to make this when we celebrated Thanksgiving with the Hughson and Moran families</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: times;"><a href="https://www.foodandwine.com/recipes/raw-corn-and-radish-salad-with-spicy-lime-dressing" style="color: #2288bb; letter-spacing: normal; text-align: center; text-decoration-line: none;"><b>Raw Corn and Radish Salad with Spicy Lime Dressing</b></a>. </span>This is one of my favorites but not everyone likes this. I did not make it this year.</li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: times;">I am thinking about trying this. <a href="https://www.chelseasmessyapron.com/butternut-squash-salad/" style="color: #2288bb; text-decoration-line: none;"> <span face="mr-eaves-xl-modern, sans-serif" style="color: #3b3b3b; text-transform: uppercase;">BUTTERNUT SQUASH SALAD</span></a> or <a href="https://www.chelseasmessyapron.com/candied-pecan-pear-pomegranate-salad/" style="color: #2288bb; text-decoration-line: none; text-transform: uppercase;">PEAR POMEGRANATE SALAD</a>. (NOTE: Claire made the pear pomegranate salad for the McGlynn's and it was a big hit)</span>.</li></ul><div><div style="box-sizing: border-box; font-family: nyt-cheltenham, Georgia, "Times New Roman", serif; letter-spacing: 0.01em; line-height: 1.1; margin: 0px; padding: 0px;"><b style="letter-spacing: 0.01em;"><span style="font-family: times; font-size: medium;">Dessert</span></b></div><div style="box-sizing: border-box; letter-spacing: 0.01em; line-height: 1.1; margin: 0px; padding: 0px;"><ul style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: times;"><b>Pumpkin pie with whipped cream. I am going to try this recipe. <a href="https://cooking.nytimes.com/recipes/1022732-ultimate-pumpkin-pie?smid=ck-recipe-android-share" style="color: #2288bb; text-decoration-line: none;">The Ultimate Pumpkin Pie</a> </b>from New York Cooking. I actually used my regular recipe but adjusted the spices and added 1 Tablespoon rum.</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><b><span style="font-family: times;">Apple pie</span></b></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: times;"><b>I have also served this </b><a href="https://www.kqed.org/jpepinheart/1269/wine-sherbet-finale" style="color: #2288bb; letter-spacing: 0.8px; text-decoration-line: none;">Wine-Sherbet Finale</a> Refreshing after a big meal.</span></li></ul><div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; letter-spacing: 0.132px;"><span style="font-family: times;"><b>The Next Day/Weekend</b></span></div><div style="letter-spacing: 0.132px;"><ul style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: times;">I make a turkey stock and use that for soup. </span><a href="https://cooking.nytimes.com/recipes/1015731-roasted-turkey-stock?campaign_id=58&emc=edit_ck_20221118&instance_id=77833&nl=cooking&regi_id=92475866&segment_id=113554&te=1&user_id=698b9b5f133780c7a386fc419ac2b0f9" style="color: #2288bb; letter-spacing: normal; text-decoration-line: none;">Roasted Turkey Stock</a></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: times;">I tried this <a href="https://bethstable.blogspot.com/2022/11/chickenturkey-wild-rice-soup.html" style="color: #2288bb; text-decoration-line: none;">Chicken Wild Rice Soup</a> recipe this year. Yum! You need a lot of heavy cream and milk which I happened to have on hand.</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: times;"><a href="http://www.afamilyfeast.com/cranberry-barbecue-turkey-pizza/" style="color: #33aaff;">Cranberry Barbeque Turkey Pizza</a>. I make the pizza crust in my bread machine but you can use premade pizza crust.</span></li></ul><div><span style="font-family: times;">We had out first snow fall on Sunday after Thanksgiving.</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqQpPdAvKDJIEG58C37yNBjx10pA9YWk2mES8GJqsMI4P6F-wxUrEMBKpdSY0_rmZTesDoXRxJS-GVmSGJVZa-t6hWW2xoNJPIx6mxEi1L4D9OeQQeOto3k1Or6sNKm4SXQp-Le1xPFV5UbR9YvVeE-mgA7rIW4d_FXNhLM9T7o6bsD0-RuguFMBdJHyc/s4032/20231126_073551.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqQpPdAvKDJIEG58C37yNBjx10pA9YWk2mES8GJqsMI4P6F-wxUrEMBKpdSY0_rmZTesDoXRxJS-GVmSGJVZa-t6hWW2xoNJPIx6mxEi1L4D9OeQQeOto3k1Or6sNKm4SXQp-Le1xPFV5UbR9YvVeE-mgA7rIW4d_FXNhLM9T7o6bsD0-RuguFMBdJHyc/s320/20231126_073551.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Very Thankful</div><div class="separator" style="clear: both; text-align: center;">and the leftovers were incredible!</div><br /><span style="font-family: times;"><br /></span></div></div></div></div></div></div></span></div></div></div></div>Beth Daileyhttp://www.blogger.com/profile/09623481637997582419noreply@blogger.com0tag:blogger.com,1999:blog-9190332186392649446.post-45384638021270544562023-11-05T14:38:00.000-08:002023-11-05T14:38:04.302-08:00Shrimp and Egg Salad <p> https://www.allrecipes.com/recipe/53303/shrimp-egg-salad/</p>Beth Daileyhttp://www.blogger.com/profile/09623481637997582419noreply@blogger.com0tag:blogger.com,1999:blog-9190332186392649446.post-15663592490637326832023-07-22T09:21:00.002-07:002023-07-22T09:21:12.009-07:00Summer Dinner at the Cabin with the Dailey Family<p style="text-align: center;"> Menu</p><p style="text-align: left;"><b>Appetizers </b>with a variety of different summer wines (Vinho Verde, Sauvignon Blanc, Chardonnay, Mamertino - <span style="background-color: white; color: #424242; font-family: canada-type-gibson, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;">Chardonnay and Soave blend)</span></p><p style="text-align: left;"><span style="background-color: white; color: #424242; font-family: canada-type-gibson, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;"><b>Side dishes:</b></span></p><p style="text-align: left;"></p><ul style="text-align: left;"><li><span style="background-color: white; color: #424242; font-family: canada-type-gibson, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;">Cold Melon Soup</span></li><li><span style="background-color: white; color: #424242; font-family: canada-type-gibson, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;">Baked beans - serve warm</span></li><li><span style="background-color: white; color: #424242; font-family: canada-type-gibson, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;">No mayo coleslaw</span></li><li><span style="background-color: white; color: #424242; font-family: canada-type-gibson, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;">Baked potato</span></li></ul><div><span style="color: #424242; font-family: canada-type-gibson, Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="font-size: 14px;"><b>Main dish</b> - </span></span><span style="background-color: white; color: #424242; font-family: canada-type-gibson, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;">steaks, prepared by John Dailey</span></div><div><span style="background-color: white; color: #424242; font-family: canada-type-gibson, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span></div><div><span style="background-color: white; color: #424242; font-family: canada-type-gibson, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;"><b>Dessert:</b> wine sherbet and berries (Jacque Pepin recipe)</span></div><p></p><p style="text-align: left;"><span style="background-color: white; color: #424242; font-family: canada-type-gibson, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span></p><p style="text-align: left;"><span style="background-color: white; color: #424242; font-family: canada-type-gibson, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span></p>Beth Daileyhttp://www.blogger.com/profile/09623481637997582419noreply@blogger.com0tag:blogger.com,1999:blog-9190332186392649446.post-63377153418303869562023-07-22T09:10:00.005-07:002023-07-22T09:10:51.588-07:00Coleslaw (no mayo)<p> Claire shared this recipe with me</p><p><a data-saferedirecturl="https://www.google.com/url?q=https://www.ambitiouskitchen.com/best-healthy-coleslaw-ever-no-mayo/&source=gmail&ust=1690127310642000&usg=AOvVaw1lb1RFpaK-eEk8nrNPFwWv" href="https://www.ambitiouskitchen.com/best-healthy-coleslaw-ever-no-mayo/" style="background-color: white; color: #1155cc; font-family: Arial, Helvetica, sans-serif; font-size: small;" target="_blank">https://www.ambitiouskitchen.<wbr></wbr>com/best-healthy-coleslaw-<wbr></wbr>ever-no-mayo/</a></p>Beth Daileyhttp://www.blogger.com/profile/09623481637997582419noreply@blogger.com0tag:blogger.com,1999:blog-9190332186392649446.post-84516412810921357782023-07-22T09:07:00.000-07:002023-07-22T09:07:08.675-07:00Cold Melon Soup<p style="text-align: center;"> <b><span style="font-size: medium;">Cold Melon Soup</span></b></p><p style="text-align: left;"><i>This recipe is from Katie Dailey Kineally. I made it for the first time for a summer dinner gathering at the cabin, July 2023.</i></p><div style="text-align: left;">3 cups coarsely chopped ripe cantaloupe<br />3 cups coarsely chopped ripe honeydew melon<br />3 cups coarsely chopped ripe watermelon</div><div style="text-align: left;"><br /></div><div style="text-align: left;">2 1/2 cups fresh squeezed orange juice<br />1/2 cup fresh lime juice<br />5 T honey<br />1 T fresh mint, finely chopped<br />3 cups Aste Spumante </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Whipped cream<br />Fresh mint leaves</div><p style="text-align: left;">Finely chop 1 1/2 cup of each of the melons (this is a bit putzy). Place the remaining coarsely chopped melons in blender with juices and honey. Puree for 2 - 5 seconds. Pour into a large bowl. Stir in the Aste Spumante and reserved melon. Cover and refrigerate until well chilled.</p><p style="text-align: left;">To serve, pour into chilled iced bowls. Whip cream and use as garnish with fresh mint leaves.</p>Beth Daileyhttp://www.blogger.com/profile/09623481637997582419noreply@blogger.com0tag:blogger.com,1999:blog-9190332186392649446.post-71495354047105997142023-07-19T11:06:00.003-07:002023-07-19T11:06:36.577-07:00Summer Lunch with Karen Barr<p> <span style="font-size: medium;">I used Jacques Pepin's cookbook <a href="https://shop.pbs.org/WE6342.html">"Heart & Soul in the Kitchen"</a> and prepared the following recipes:</span></p><p></p><ul style="text-align: left;"><li><span style="font-size: medium;">Tuna Mascarpone Cream with rice crackers, black olives and carrot sticks.<br /><br /></span></li><li><span style="font-size: medium;">Broccoli Soup<br /><br /></span></li><li><span style="font-size: medium;">Tabbouleh<br /><br /></span></li><li><span style="font-size: medium;">Shrimp salad (not from the cookbook)<br /><br /></span></li><li><span style="font-size: medium;">White peaches with Grand Marnier</span></li></ul><div><span style="font-size: medium;">I served this with a wonderful wine from 2 Lads Winery, Old Mission Peninsula, Traverse City, MI, USA - 2<a href="https://www.2lwinery.com/product/2019-Sparkling-Pinot-Grigio?pageID=749BD41F-9B39-118A-4847-3B7CEF6DE091&sortBy=DisplayOrder&maxRows=12&">019 Sparkling Pinot Grigio</a></span></div><p></p><p><span style="font-size: medium;"><br /></span></p>Beth Daileyhttp://www.blogger.com/profile/09623481637997582419noreply@blogger.com0tag:blogger.com,1999:blog-9190332186392649446.post-2652810418096893742023-06-25T13:00:00.000-07:002023-06-25T13:00:01.323-07:00Irresistible Veggie Dip Recipe<p> This is SO good</p><p><a href="https://julieblanner.com/irresistable-veggie-dip-recipe/">https://julieblanner.com/irresistable-veggie-dip-recipe/</a></p>Beth Daileyhttp://www.blogger.com/profile/09623481637997582419noreply@blogger.com0tag:blogger.com,1999:blog-9190332186392649446.post-23829514211967581672023-06-25T12:46:00.003-07:002023-06-25T12:46:18.094-07:00WATERMELON FETA BASIL SALAD<p> Jan made this salad when we were studying Portuguese wine. Yum</p><p><br /></p><p><a href="https://saltandbaker.com/watermelon-feta-basil-salad/">https://saltandbaker.com/watermelon-feta-basil-salad/</a></p>Beth Daileyhttp://www.blogger.com/profile/09623481637997582419noreply@blogger.com0tag:blogger.com,1999:blog-9190332186392649446.post-60111316190414553612023-05-21T05:10:00.008-07:002023-05-29T16:49:30.690-07:00Salads and Portuguese Tapas to try<p> Salads</p><p><a href="https://www.aicr.org/cancer-prevention/recipes/category/salad/?gad=1&gclid=CjwKCAjwgqejBhBAEiwAuWHioEUc5UZfZ_A36NUSnf1luw4CZYQiUAoPFSl9_Yw1T6nScQkaV2BcPRoC1O0QAvD_BwE">https://www.aicr.org/cancer-prevention/recipes/category/salad/?gad=1&gclid=CjwKCAjwgqejBhBAEiwAuWHioEUc5UZfZ_A36NUSnf1luw4CZYQiUAoPFSl9_Yw1T6nScQkaV2BcPRoC1O0QAvD_BwE</a></p><p><br /></p><p>Portuguese Tapas</p><p><a href="https://recipesformen.com/portuguese-tapas/">https://recipesformen.com/portuguese-tapas/</a></p><p><br /></p><p>Portuguese Meatballs</p><p><a href="https://marleyspoon.com/menu/58230-portuguese-style-braised-meatballs-with-shepherd-salad-yogurt-pita">https://marleyspoon.com/menu/58230-portuguese-style-braised-meatballs-with-shepherd-salad-yogurt-pita</a></p><p><br /></p><div style="background-color: white; box-sizing: border-box; font-family: "Josefin Sans"; font-size: 20px; line-height: 1.4; margin: 0px 0px 15px; text-align: left; text-transform: uppercase;"><span itemprop="name" style="box-sizing: border-box;">MEATBALLS IN TOMATO SAUCE</span></div><div style="background-color: white; box-sizing: border-box; line-height: 1.4; margin: 0px 0px 15px; text-align: left;"><span itemprop="name" style="box-sizing: border-box; text-transform: uppercase;"><span style="font-family: Josefin Sans;"><a href="https://www.foodfromportugal.com/recipes/meatballs-tomato-sauce/">https://www.foodfromportugal.com/recipes/meatballs-tomato-sauce/</a></span></span></div><div style="background-color: white; box-sizing: border-box; line-height: 1.4; margin: 0px 0px 15px; text-align: left;"><span itemprop="name" style="box-sizing: border-box; text-transform: uppercase;"><span style="font-family: Josefin Sans;"><br /></span></span></div><div style="background-color: white; box-sizing: border-box; line-height: 1.4; margin: 0px 0px 15px; text-align: left;"><span itemprop="name" style="box-sizing: border-box;"><div style="-webkit-font-smoothing: antialiased; box-sizing: border-box; color: #383838; font-family: Lato, sans-serif; font-weight: 300; letter-spacing: -0.02em; line-height: 1.1em; margin: 17px 0px 0.5em; padding-bottom: 0px; text-align: left; text-transform: none;">Almôndegas - Portuguese meatballs</div><div style="-webkit-font-smoothing: antialiased; box-sizing: border-box; line-height: 1.1em; margin: 17px 0px 0.5em; padding-bottom: 0px; text-align: left;"><span face="Lato, sans-serif" style="color: #383838;"><span style="letter-spacing: -0.32px;"><a href="https://www.bigoven.com/recipe/almndegas-portuguese-meatballs/820641">https://www.bigoven.com/recipe/almndegas-portuguese-meatballs/820641</a></span></span></div><div style="-webkit-font-smoothing: antialiased; box-sizing: border-box; line-height: 1.1em; margin: 17px 0px 0.5em; padding-bottom: 0px; text-align: left;"><br /></div><div style="-webkit-font-smoothing: antialiased; box-sizing: border-box; line-height: 1.1em; margin: 17px 0px 0.5em; padding-bottom: 0px; text-align: left;"><a href="https://www.easyportugueserecipes.com/trinchado-braised-beef/" style="background-color: transparent; font-family: Arial; font-size: 12pt; text-decoration-line: none; white-space: pre;"><span style="background-color: transparent; color: #1155cc; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;">BRAISED BEEF (TRINCHADO)</span></a></div><div style="-webkit-font-smoothing: antialiased; box-sizing: border-box; line-height: 1.1em; margin: 17px 0px 0.5em; padding-bottom: 0px; text-align: left;"><span face="Lato, sans-serif" style="color: #383838;"><span id="docs-internal-guid-2cf786b1-7fff-0f0f-dfe5-720c2948363e"><ul style="margin-bottom: 0; margin-top: 0; padding-inline-start: 48px;"><li aria-level="1" dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.68; margin-bottom: 0pt; margin-top: 0pt;"><br /></p></li></ul></span></span></div></span></div>Beth Daileyhttp://www.blogger.com/profile/09623481637997582419noreply@blogger.com0tag:blogger.com,1999:blog-9190332186392649446.post-45224142701325665002023-04-21T12:02:00.001-07:002023-04-21T12:02:26.776-07:00Maple-Brined Crown Roast Chop with Pear Chutney, Roasted Fingerling Potatoes and Rainbow Chard<p> <a href="https://www.oregonwinepress.com/article?articleTitle=pairing-with-pears--1261164091--70--food">https://www.oregonwinepress.com/article?articleTitle=pairing-with-pears--1261164091--70--food</a></p><p>This recipe looks delicious. I'm especially interested in the pear chutney</p><p class="MsoNormal" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; font-family: Roboto, sans-serif; font-size: 1.6rem;"><span style="-webkit-font-smoothing: antialiased; box-sizing: inherit; font-weight: 700;">Maple-Brined Crown Roast Chop with Pear Chutney, Roasted Fingerling Potatoes and Rainbow Chard</span></p><p class="MsoNormal" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; font-family: Roboto, sans-serif; font-size: 1.6rem;"><em style="-webkit-font-smoothing: antialiased; box-sizing: inherit;"><span style="-webkit-font-smoothing: antialiased; box-sizing: inherit; font-weight: 700;">Recipe by Chef Michael Hendrickson of Bonneville Hot Springs Resort & Spa</span></em></p><p class="MsoNormal" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; font-family: Roboto, sans-serif; font-size: 1.6rem;"><em style="-webkit-font-smoothing: antialiased; box-sizing: inherit;">Pair with 2006 Westrey Willamette Valley Chardonnay</em></p><p class="MsoNormal" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; font-family: Roboto, sans-serif; font-size: 1.6rem;"><span style="-webkit-font-smoothing: antialiased; box-sizing: inherit; font-weight: 700;">INGREDIENTS</span></p><p class="MsoNormal" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; font-family: Roboto, sans-serif; font-size: 1.6rem;"><em style="-webkit-font-smoothing: antialiased; box-sizing: inherit;">4 double bone 8-ounce crown roast chops, bone-in (see your butcher)<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />3 local ripe pears<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />1¾ pounds organic fingerling potatoes<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />1 bunch of rainbow chard<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />3 minced shallots<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />1 cup minced white onion<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />½ cup minced garlic<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />6 ounces pancetta or pepper bacon<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />2 sprigs of rosemary<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />1 tablespoon whole mustard seed<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />1 tablespoon garam masala<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />¾ cup rice vinegar<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />1½ cups brown sugar<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />1 cup maple syrup<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />1/3 cup kosher salt<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />¾ cup olive oil<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />2 teaspoons cracked black pepper<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />½ cup red table wine</em></p><p class="MsoNormal" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; font-family: Roboto, sans-serif; font-size: 1.6rem;"><span style="-webkit-font-smoothing: antialiased; box-sizing: inherit; font-weight: 700;">Maple Brine<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" /></span><br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" /><em style="-webkit-font-smoothing: antialiased; box-sizing: inherit;">3 quarts water<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />1 cup maple syrup<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />¾ cup brown sugar<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />1/3 cup kosher salt</em></p><p class="MsoNormal" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; font-family: Roboto, sans-serif; font-size: 1.6rem;">1. Place ingredients in a bowl, whisk until sugar and salt dissolve. Place chops in a pan and pour brine over them; brine for 24 hours. When cooking chops, season with salt and pepper, mark on the grill and finish in the oven for at 350°F for 22 minutes. Or sear in a pan, and finish in the oven at 350°F for 22 minutes.</p><p class="MsoNormal" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; font-family: Roboto, sans-serif; font-size: 1.6rem;"><span style="-webkit-font-smoothing: antialiased; box-sizing: inherit; font-weight: 700;">Pear Chutney<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" /></span><br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" /><em style="-webkit-font-smoothing: antialiased; box-sizing: inherit;">3 pears peeled, cored, small dice<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />1 cup minced white onion<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />1 minced shallot<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />1 tablespoon whole mustard seed<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />1 tablespoon garam masala<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />¾ cup rice vinegar<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />¼ cup olive oil<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />¾ cup brown sugar</em></p><p class="MsoNormal" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; font-family: Roboto, sans-serif; font-size: 1.6rem;">2. Heat oil in a sauté pan over medium heat, add onions and shallots; sweat for 4 minutes. Add mustard seeds, garam masala and pears. Sauté for 2 minutes. Deglaze with rice vinegar and add brown sugar. Reduce until thickened and pears are tender.</p><p class="MsoNormal" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; font-family: Roboto, sans-serif; font-size: 1.6rem;"><span style="-webkit-font-smoothing: antialiased; box-sizing: inherit; font-weight: 700;">Roasted Fingerling Potatoes<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" /></span><br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" /><em style="-webkit-font-smoothing: antialiased; box-sizing: inherit;">1¾ pounds washed potatoes<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />½ cup minced garlic<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />2 sprigs finely chopped rosemary<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />¼ cup olive oil</em></p><p class="MsoNormal" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; font-family: Roboto, sans-serif; font-size: 1.6rem;">3. Combine ingredients in a bowl and toss, place on a sprayed sheet pan and bake at 350°F for 30 minutes; set your timer for 15 minutes and half way through baking, turn potatoes so they cook evenly.</p><p class="MsoNormal" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; font-family: Roboto, sans-serif; font-size: 1.6rem;"><span style="-webkit-font-smoothing: antialiased; box-sizing: inherit; font-weight: 700;">Rainbow Chard<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" /></span><br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" /><em style="-webkit-font-smoothing: antialiased; box-sizing: inherit;">1 bunch washed chard<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />2 minced shallots<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />6 ounces pancetta<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />¾ cup olive oil<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />1 ounce balsamic vinegar<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />½ cup red table wine</em></p><p class="MsoNormal" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; font-family: Roboto, sans-serif; font-size: 1.6rem;">4. In a sauté pan over medium heat, add olive oil and render the pancetta; once the pancetta in crisp and brown, add shallots and sauté for 1 minute; then add the chard and sauté for 2 minutes. Deglaze with balsamic and red wine, reduce and then remove from heat and serve. Serves four.</p>Beth Daileyhttp://www.blogger.com/profile/09623481637997582419noreply@blogger.com0tag:blogger.com,1999:blog-9190332186392649446.post-45398748099644089912023-02-14T10:38:00.003-08:002023-02-14T10:38:58.170-08:00Mushroom Stew<p> Give this a try </p><h1 class="post-title" style="background-color: white; box-sizing: border-box; color: var(--heading-color); font-family: var(--heading-font); font-size: 50px; line-height: 1.3em; margin-bottom: 5px; margin-top: 0px; overflow-wrap: break-word; text-align: center;">Mushroom Stew</h1><p><br /></p><p><a href="https://plantbasedandveganism.com/mushroom-stew-1003m/?fbclid=IwAR0kub-N05CTVBTqWe3cvzXyRsw8sEwdUw8zMwXxReZXEGND-r4llrt1zMU">https://plantbasedandveganism.com/mushroom-stew-1003m/?fbclid=IwAR0kub-N05CTVBTqWe3cvzXyRsw8sEwdUw8zMwXxReZXEGND-r4llrt1zMU</a></p><p><br /></p><p>from Plant based and Vegan</p>Beth Daileyhttp://www.blogger.com/profile/09623481637997582419noreply@blogger.com0tag:blogger.com,1999:blog-9190332186392649446.post-25833800434938176252022-11-26T09:49:00.000-08:002022-11-26T09:49:15.602-08:0017 Shiitake Mushroom Recipes <p>Our neighbor Tom gave us these amazing Shiitake mushroom logs and they are producing amazing mushrooms.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB_IOdFRLqSHl6QmtmJtGx2KYLn-pSDhzIfs0vBbYkjP0OiLSah_SSD0PECzIh_E0cICU4HazwYPo-FpvCCc1c4h-IQT32BkgHiuglNo9sF4J9n2nrMHajhsATU5rVUu2HdIC6caoHWBFo7KY4jJdGQXZW3Pa6l-NZIXrJiaFtTs3w-ymd7qlIkD03/s4032/20220926_091547.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB_IOdFRLqSHl6QmtmJtGx2KYLn-pSDhzIfs0vBbYkjP0OiLSah_SSD0PECzIh_E0cICU4HazwYPo-FpvCCc1c4h-IQT32BkgHiuglNo9sF4J9n2nrMHajhsATU5rVUu2HdIC6caoHWBFo7KY4jJdGQXZW3Pa6l-NZIXrJiaFtTs3w-ymd7qlIkD03/s320/20220926_091547.jpg" width="320" /></a></div><br /> <p></p><p><a href="https://thekitchencommunity.org/shiitake-mushroom-recipe/">https://thekitchencommunity.org/shiitake-mushroom-recipe/</a></p><p><br /></p><div style="box-sizing: inherit; font-family: Montserrat, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; line-height: 1; margin: 0px auto; max-width: 1168px; text-align: left;"><a href="https://www.acouplecooks.com/mushroom-pizza-with-fresh-herbs/">Mushroom Pizza with Fresh Herbs</a></div><div style="box-sizing: inherit; font-family: Montserrat, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; line-height: 1; margin: 0px auto; max-width: 1168px; text-align: left;"><br /></div><div style="box-sizing: inherit; font-family: Montserrat, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; line-height: 1; margin: 0px auto; max-width: 1168px; text-align: left;"><br /></div>Beth Daileyhttp://www.blogger.com/profile/09623481637997582419noreply@blogger.com0tag:blogger.com,1999:blog-9190332186392649446.post-88857148376327232232022-11-26T06:38:00.000-08:002022-11-26T06:38:13.706-08:00Chicken/Turkey Wild Rice Soup<h2 style="text-align: center;"> Chicken/Turkey Wild Rice Soup</h2><div>This recipe comes from the "Wisconsin Supper Club Cookbook" by Mary Bergin. This recipe comes from Jake's Supper Club on Tainter Lake in Menominee, WI. I used turkey and made this the day after Thanksgiving with the Roasted Turkey Stock. It is delicious with turkey sandwiches. It is a very hearty and filling soup, perfect for a cold winter day.</div><div><br /></div><div>INGERDIENTS</div><div><ol style="text-align: left;"><li>1 1/2 teaspoons butter</li><li>1/2 cup diced carrots</li><li>1/2 cup diced white onions</li><li>1/2 cup diced celery</li><li>1/3 cup dry sherry</li><li>1/4 cup base. I used turkey stock</li><li>1 1/2 teaspoons basil</li><li>1 teaspoon white pepper</li><li>1/2 teaspoon thyme</li><li>2 13/4 cup water. I used turkey stock</li><li>2 cups heavy cream</li><li>1 1/3 cups milk</li><li>1/4 cup roux (use only if you want a thinker soup. melt 1/2 cup butter over medium heat and whisk in 2/3 cup flour)</li><li>1 1/2 cup diced cooked chicken (I used turkey. I used the meat from the bones after the stock was made.</li><li>1/1/2cook wild rice</li></ol><div>DIRECTIONS</div></div><div><br /></div><div>Melt butter in a stock pot over medium heat. Add carrots, onions and celery. Saute until soft. Don't brown. Stir in Sherry, chicken base (0mit if using stock), basil, white pepper, and thyme. Cook for 8 = 10 minutes. Add water (stock), cream, and milk. Bring to a near boil.</div><div><br /></div><div>Whisk in roux, if you want the soup to be thinker. When incorporated, add chicken/turkey. Simmer until thickened, 20 - 30 minutes. Stir in rice and cook 5 more minutes. Serve.</div><div><br /></div><div>Serves 6 - 10.</div>Beth Daileyhttp://www.blogger.com/profile/09623481637997582419noreply@blogger.com0tag:blogger.com,1999:blog-9190332186392649446.post-49965204085001587112022-11-25T16:48:00.016-08:002022-12-27T08:15:35.771-08:00Christmas 2022 Planning Document: Tapas on Christmas eve and Christmas day brunch<h2 style="text-align: center;"> Christmas Eve Tapas Planning Document</h2><div>Favorites from previous years. I put my favorites in bold and at the top.</div><div><br /></div><div><b><a href="https://www.blogger.com/blog/post/edit/9190332186392649446/1849077570845913181">Hot Spiced Meatballs w/pineapple</a></b></div><div><b><br /></b></div><div><b>Beef tenderloin.</b> Ordered from Borderland Meats in Norway, MI Rub the meat with salt and pepper, garlic and parsley. I used this marinade approach <span style="background-color: white; color: #595a5a; letter-spacing: 3px; text-align: center; text-transform: uppercase;"><span style="font-family: times;"><a href="https://thebusybaker.ca/best-ever-marinated-beef-tenderloin/">BEST EVER MARINATED BEEF TENDERLOIN</a>.(</span></span>Wrap in saran wrap and marinate for 2 days.) Delicious.</div><div><br /></div><div><b>Shrimp-Cilantro Lime</b> (another Ruth Reichl recipe) I am going to capture this one. My new favorite way to make shrimp. I love the sweet and spicy marinate/dip). Excellent with a Rose. Served Revolver. OR <b>Classic Shrimp cocktail!</b>!!!!!</div><div><br /></div><div><a href="https://www.blogger.com/blog/post/edit/9190332186392649446/5858716600518607773"><b>Fig Empanadas</b> </a>(Thanks Katie, for the recipe. Love, love love these)</div><div><br /></div><div><b><a href="https://www.blogger.com/blog/post/edit/9190332186392649446/5710905538426859850">Beet deviled eggs</a></b></div><div><br /></div><div>Pat is bringing the ingredients for this appetizer: red fig jam on bruschetta with goat cheese, toasted almonds and pork belly bacon.</div><div><b><br /></b></div><div><b>Claire suggested: blinis, cranberry Brie puff pastry bites,</b></div><div><b><br /></b></div><div><b>WE ALSO NEED DESSERTS</b></div><div>Pat suggested chocolate covered toffee and snowman cookies</div><div><div style="background-color: white; box-sizing: border-box; color: rgba(0, 0, 0, 0.95); font-family: CopperPot, Helvetica, sans-serif; line-height: 3.25rem; margin: 0px 0px 1rem; padding: 0px; text-align: left; text-underline-offset: 0.75rem;"><a href="https://www.allrecipes.com/recipe/73412/best-toffee-ever-super-easy/">Best Toffee Ever - Super Easy</a></div></div><div><br /></div><div><b>OTHER FAVORITES</b></div><div><a href="https://www.blogger.com/blog/post/edit/9190332186392649446/2964282744252466929">Three Cheese Walnut</a> spread w/apples and pears (this is amazing)</div><div><br /></div><div style="text-align: left;">Crab Cakes via chef Patrick (Thanks Pat for sharing your recipe and coaching me from afar. I hope you are with us next Christmas.) served with corn relish.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><a href="https://iowagirleats.com/caprese-skewers-with-balsamic-drizzle/">Caprese Skewers with Balsamic Drizzle</a></div><div style="text-align: left;"><br />Manchengo cheese slice topped with a dollop of Dianne's pepper jelly and an almond</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><a href="https://www.blogger.com/blog/post/edit/9190332186392649446/5387318973576884907">Fondue Cheesecake Bites with Red Grape Relish</a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="background-color: white; color: #222222;">Definitely a Brie option:</span></div><div style="text-align: left;"><ul style="text-align: left;"><li><span style="background-color: white; color: #222222;">Baked Brie with honey pistachios and served with cranberries and apple slices.</span></li><li>Brie with cherry jam and pepper jelly from Dianne. We love this. A keeper. Be sure to have enough baguettes.</li><li><div style="background-color: white; box-sizing: border-box; color: #212529; font-family: adobe-garamond-pro, garamond, serif, times, "Times New Roman"; font-weight: 500; line-height: 1.2; margin-bottom: 0.5rem; margin-top: 0px;"><a href="https://www.jjbuckley.com/wine-knowledge/blog/the-best-wine-and-brie-pairings/1073#:~:text=Serving%20the%20cheese%20alongside%20a,cheese%2C%20making%20them%20ideal%20partners.">The Best Wine and Brie Pairings</a></div></li></ul></div><div style="text-align: left;"><br />Two new appetizers: </div><div style="text-align: left;"><ol style="text-align: left;"><li><span style="background-color: white; font-family: roble_alt, Georgia, "times new roman", Times, serif; letter-spacing: 0.1em; text-transform: uppercase;"><a href="https://www.floatingkitchen.net/butternut-squash-pear-and-ricotta-bruschetta-with-sage-oil/" target="_blank">BUTTERNUT SQUASH, PEAR AND RICOTTA BRUSCHETTA WITH SAGE OIL</a> </span>from The Floating Kitchen and </li><li><a href="https://ohmyveggies.com/baked-broccoli-poppers-with-honey-sriracha-dipping-sauce/" style="font-family: "Source Sans Pro", sans-serif;" target="_blank">Baked Broccoli Poppers with Honey-Sriracha Dipping Sauce</a> from Oh My Veggies. The Butternut Squash app was a big success. We used goat cheese instead. The squash spread was incredible. We saved the broccoli app for January 2nd. They were delicious. I love the honey sriracha sauce and the peanuts. A little too spicy for Mike but it is a dipping sauce.</li></ol><h2 style="text-align: center;">Christmas Day Brunch</h2><div style="text-align: left;"><span id="docs-internal-guid-50662ffe-7fff-8ec4-b36d-603325273d2a"><ul style="margin-bottom: 0px; margin-top: 0px; padding-inline-start: 48px;"><li aria-level="1" dir="ltr" style="color: #222222; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="background-color: white; line-height: 1.63636; margin-bottom: 0pt; margin-top: 0pt;">An egg dish:</p></li></ul></span></div></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><div style="text-align: left;"><div style="text-align: left;"><span><a href="https://www.foodandwine.com/recipes/breakfast-egg-cups-parsley-gremolata-and-mushrooms?hid=ad84b80fbc39f5ed2f1e7311694d51bdc34bfa3c&did=882975-20221210&utm_campaign=faw-the-dish_newsletter&utm_source=foodandwine.com&utm_medium=email&utm_content=121022&cid=882975&mid=104132103986&lctg=120901847">Breakfast Egg Cups with Parsley Gremolata and Mushrooms</a></span></div></div></blockquote></blockquote><p style="text-align: left;"><span> </span><span> </span><span> </span><span> </span><span> or</span></p><p style="text-align: left;"><span> </span><span> </span><span> </span><span> </span><span> </span> <a href="https://www.blogger.com/blog/post/edit/9190332186392649446/7083211197396832617">Sumptuous Egg Casserole</a></p><p style="text-align: left;"><span> </span><span> </span><span> </span><span> </span><span> </span><a href="https://www.foodandwine.com/recipes/christmas-morning-casserole" style="font-family: Acta, Palatino, serif;">Christmas-Morning Casserole</a></p><div style="text-align: left;"><div style="text-align: left;"><span><ul style="margin-bottom: 0px; margin-top: 0px; padding-inline-start: 48px; text-align: left;"><li aria-level="1" style="color: #222222; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p role="presentation" style="background-color: white; line-height: 1.63636; margin-bottom: 0pt; margin-top: 0pt;"><a href="https://www.blogger.com/blog/post/edit/9190332186392649446/2270736038914454572">Cheese Potato Casserole</a></p></li><li aria-level="1" style="color: #222222; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p role="presentation" style="background-color: white; line-height: 1.63636; margin-bottom: 0pt; margin-top: 0pt;">Smoked Ham with Cherry Bourbon Glaze</p></li></ul><span> </span><span> </span><span> </span><span> Purchased ham from Borderland Meats in Norway, MI</span><br /></span></div><div style="text-align: left;"><span><span> <a href="https://www.vindulge.com/double-smoked-ham-with-cherry-bourbon-glaze/">Recipe for the glaze from Vindulge</a><br /></span></span></div><div style="text-align: left;"><ul style="text-align: left;"><li>Need fruit and or a salad, some options</li></ul></div></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><div style="text-align: left;"><div style="text-align: left;">Mary Lou is brining: <span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: #e4e6eb; color: #050505; font-size: 15px; white-space: pre-wrap;"> Cranberry Spinach Salad and a Pecan Sour Cream Coffee Cake.</span></div></div></blockquote><div style="text-align: left;"><div style="text-align: left;"><span> </span><span> </span><span> </span><a href="http://www.foodnetwork.com/recipes/bobby-flay/grapefruit-salad-with-honey-mint-dressing.htm">Grapefruit salad with honey mint dressing</a></div><div style="text-align: left;"><span> </span><span> </span><span> </span><a href="https://www.chelseasmessyapron.com/candied-pecan-pear-pomegranate-salad/" style="background-color: white; font-family: times; letter-spacing: 0.16px; text-transform: uppercase;">PEAR POMEGRANATE SALAD</a><span style="background-color: white; color: #222222; font-family: times; letter-spacing: 0.16px;">. (NOTE: Claire made the pear pomegranate salad for the <span> </span><span> </span><span> </span><span> </span>McGlynn's and it was a big hit)</span></div><div style="text-align: left;"><ul style="text-align: left;"><li><span style="color: #222222; font-family: times;"><span style="background-color: white; letter-spacing: 0.16px;">Rolls, especially for sandwiches later</span></span></li><li><span style="color: #222222; font-family: times;"><span style="background-color: white; letter-spacing: 0.16px;"><a href="https://www.blogger.com/blog/post/edit/9190332186392649446/3615903416168854205">Mustard sauce</a><br /><br /></span></span></li><li><span style="color: #222222; font-family: times;"><span style="background-color: white; letter-spacing: 0.16px;">Need dessert</span></span></li><ul><li><span style="font-family: times; font-size: small;">Here is what I am thinking Chocolate Truffle Raspberry Cheesecake.</span></li><li><a href="https://bethstable.blogspot.com/2011/01/almond-joy-bars.html" style="color: #2288bb; text-decoration-line: none;"><span style="font-family: times; font-size: small;">Almond Joy Bars</span></a></li><li><a href="https://bethstable.blogspot.com/2011/01/7-layer-bars.html" style="color: #2288bb; text-decoration-line: none;"><span style="font-family: times; font-size: small;">7 Layer Bars</span></a></li><li><span style="background-color: white; color: #222222; font-family: times;">other possibilities</span></li><ul><li><a href="https://bethstable.blogspot.com/2013/11/chocolate-pecan-pie.html" style="background-color: white; color: #2288bb; font-family: times; text-decoration-line: none;">Chocolate Pecan Pie</a></li><li><a href="https://bethstable.blogspot.com/2018/02/cheese-tart-or-tarte-au-fromage-blanc.html" style="background-color: white; color: #2288bb; font-family: times; text-decoration-line: none;">Cheese Tart or Tarte au Fromage Blanc</a></li><li><span style="font-family: times;">Cheese Cake</span></li></ul></ul></ul></div></div><div style="text-align: left;"><div style="text-align: left;"><span><span style="color: #222222; font-family: Arial; font-size: 11pt; white-space: pre-wrap;">Save for a different day </span><a href="https://www.platingsandpairings.com/red-wine-braised-beef-short-ribs/#:~:text=Easy%20to%20make%20ahead%20and,or%20sour%20cream%20mashed%20potatoes." style="font-family: Arial; font-size: 11pt; white-space: pre-wrap;">Red wine Braised beef short ribs</a></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;">So many special moments this Christmas; like hugging Claire after her LONG travel, sipping sparkling wine while cooking up a storm with Claire. I couldn't have done it without you Claire. Singing carols at Cedars Edge Wine and Gift Shop, dinner at the Chippewa Club toasting Harry Parsley with his amazing wine, Christmas eve tapas and wine with Claire and Mike, watching the Packer Game with family and enjoying Christmas brunch, competitive euchre match with John, Claire and Lorraine, watching movies with Mike and Claire. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">The wine</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYxZaiOkJHEqaIfzg_yoQBlRPKWN53r0zWCYVgnvD_XskgqYCiNTuVYb63bAxN5v9mWBkVI8LBiyk_b9HOoLprgjcN3BAMASakdExtRQ-3VVw8vXiR9PfGwiZxH_9ShMBm1wfhWOEvn8cEGIIHoCkJH9ogwyMwNyh69QxsM-Bn1eeIVKzBNXNRnwQN/s4032/20221227_075635.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYxZaiOkJHEqaIfzg_yoQBlRPKWN53r0zWCYVgnvD_XskgqYCiNTuVYb63bAxN5v9mWBkVI8LBiyk_b9HOoLprgjcN3BAMASakdExtRQ-3VVw8vXiR9PfGwiZxH_9ShMBm1wfhWOEvn8cEGIIHoCkJH9ogwyMwNyh69QxsM-Bn1eeIVKzBNXNRnwQN/s320/20221227_075635.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b><u>TIMING</u></b></div><div style="text-align: left;">December 19th (Day 7) Monday</div><div style="text-align: left;"><ul style="text-align: left;"><li>make empanada filling</li><li>boil eggs and add to beet infused water/vinegar</li><li>Mustard sauce</li></ul><div>December 20th (Day 6) Tuesday</div><div><ul style="text-align: left;"><li>Make noodles and sauce for "Noodler Doodler"</li><li>Cook bacon for bacon stuffed dates</li></ul><div>December 21st (Day 5) Wednesday (drove to Green Bay and home again)</div></div><div><ul style="text-align: left;"><li>marinated tenderloin</li></ul><div>December 22nd (Day 4) Thursday. Drove to Rhinelander to get Claire. Plus Claire</div></div><div><ul style="text-align: left;"><li>Enjoyed a pizza from Crispinas</li></ul></div><div><div>December 23rd (Day 3) Friday. </div></div><div><ul style="text-align: left;"><li>Hash brown potato casserole</li><li>egg dish</li><li>pickled onions</li><li>cut up cheddar cheese</li><li>Stuffed bacon wrapped dates</li><li>Make Empanadas dough</li></ul></div><div><br /></div><div>December 24th (Day 2) Saturday. Christmas eve</div><div><ul style="text-align: left;"><li>Make Empanadas</li><li>Marinated Moz ball, tomato on skewers</li><li>Deviled egg filling and stuffing</li><li>Meatballs</li></ul><div>December 25th (Day 1) Sunday Christmas Day</div></div><div><ul style="text-align: left;"><li>Prepare whisky Cherry glaze for ham</li><li>Assemble egg dish</li></ul></div></div></div>Beth Daileyhttp://www.blogger.com/profile/09623481637997582419noreply@blogger.com0tag:blogger.com,1999:blog-9190332186392649446.post-72383334980657808332022-11-25T16:47:00.001-08:002022-11-25T16:47:14.615-08:00Christmas 2020<p> We have had 3 amazing weeks with Claire this year, Dec 6 - 29, 2020</p><div style="text-align: left;"><b><u><span style="font-size: medium;">Week 1</span></u></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjekRyM4A99BYQlV66epVQUgUtrWpj6avoPeqFys3YEFe5uCDxqUvZJ3viAEGQaqUg3qyWwPddTlkp3jcvkR3sxSwb4M-zL8RcJpyNE5rGIpwWhT1srMAuX7jXxiK7Wq4QJdVcdSlxadwo/s2048/earlyDec.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjekRyM4A99BYQlV66epVQUgUtrWpj6avoPeqFys3YEFe5uCDxqUvZJ3viAEGQaqUg3qyWwPddTlkp3jcvkR3sxSwb4M-zL8RcJpyNE5rGIpwWhT1srMAuX7jXxiK7Wq4QJdVcdSlxadwo/w320-h240/earlyDec.jpg" title="No snow in December" width="320" /></a></div>The weather was mild with temps in the 40s. I could have put my kayak in the water. Claire worked 10 - 12 hour days and we enjoyed fun conversations, wine and wonderful food at the end of those long days. Claire used my office and set up in the dining room and kitchen. It has been fun relocating and enjoying the views.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRxS9GMNYAPdUVVTHyDW4C3_Up9uGVXqSekDbrpg3uUJHM43Vqoz1bNc2d4qHdSSflaBH9XSkhW2KhLmLcbaXIYk620MWhVAHDWAaA0HJRh7CdAqsWp8_O6NnfhfrnQOErW3dIIp84z3c/s2048/finding+SundayFunday.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRxS9GMNYAPdUVVTHyDW4C3_Up9uGVXqSekDbrpg3uUJHM43Vqoz1bNc2d4qHdSSflaBH9XSkhW2KhLmLcbaXIYk620MWhVAHDWAaA0HJRh7CdAqsWp8_O6NnfhfrnQOErW3dIIp84z3c/s320/finding+SundayFunday.jpg" /></a></div><br /><div>On the weekend we searched for Sunday Funday wine. Claire needed the wine for some cocktail research. We traveled to Little Lake, MI and found the wine at Brown's Store. We also found the wine in Gwinn, MI. It was a fun trip. We circled back to Iron Mountain, attended mass at Immaculate Conception. The Christmas dinner at The Chippewa Club was canceled due to pandemic restrictions in MI. We ordered an array of appetizers and a tenderloin dinner to go. What wonderful taste sensations.</div><div>This first week was also Mike's introduction to the Harry Potter series. It was fun watching this again.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA4yfz1IYD-0RP3QwlsVEWXUdTNCHa-1tX0myA76vkBVo4fv96vQhUg3ChDps4TC7nAwKnVAFnIjGi0FvGBzFBCA8HthzPyEBIkTgAk5BXmtFpgM2ykdzKmTVxiWfF5EYMM7aY-d6u_tc/s2048/sunriseDec.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA4yfz1IYD-0RP3QwlsVEWXUdTNCHa-1tX0myA76vkBVo4fv96vQhUg3ChDps4TC7nAwKnVAFnIjGi0FvGBzFBCA8HthzPyEBIkTgAk5BXmtFpgM2ykdzKmTVxiWfF5EYMM7aY-d6u_tc/s320/sunriseDec.jpg" width="320" /></a></div><div style="text-align: center;">There were stunning sunrises, Beautiful white swans and other water fowl to observe. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkzXmhQtUy6461oS8AFXW2lRkiMMWqZ15dIKf4fp14UMGzKywS_MsbJrqiyyAnMXo1ulKuEed0qPA0BWaKHOfs1HKp5d8vI3AdMb8w8xK28Sdg_HpLjTZ9cMmREp6JxnghSeWFN9QjvnA/s2048/beautifulnightski.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkzXmhQtUy6461oS8AFXW2lRkiMMWqZ15dIKf4fp14UMGzKywS_MsbJrqiyyAnMXo1ulKuEed0qPA0BWaKHOfs1HKp5d8vI3AdMb8w8xK28Sdg_HpLjTZ9cMmREp6JxnghSeWFN9QjvnA/s320/beautifulnightski.jpg" /></a></div><div><div style="text-align: center;">And stunning night skies.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6n_K2YxnufGxFMpxYGCgNDd5VIgcEwTNuVfM6ug6j-ScaQhVIQQQjZs1HZezvY4nBvCx6cQfRSOx3hUOfAk8EdpiZpOepfaytTJHF-Y0Y2kon4Eqwf3R40pHRA3qkxhedD0_UlGegoog/s2048/the+best+tree+ever.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6n_K2YxnufGxFMpxYGCgNDd5VIgcEwTNuVfM6ug6j-ScaQhVIQQQjZs1HZezvY4nBvCx6cQfRSOx3hUOfAk8EdpiZpOepfaytTJHF-Y0Y2kon4Eqwf3R40pHRA3qkxhedD0_UlGegoog/s320/the+best+tree+ever.jpg" /></a></div>Mike and I picked out the tree on Tuesday after church and we decorated it on Sunday. It is the best tree ever and so much fun decorating it together.<div style="text-align: center;"><br /></div><div style="text-align: left;"><b><u>Week 2</u></b></div><div style="text-align: left;">Tons of work continued for Claire, Mike and myself along with a trip to Eagle River, for an eye appointment, a trip to Escanaba for packages. Mikes travels for doctors appointments and work.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgisFNmMtfnjLw4SM_J-0zymYVhNOCMIQI36uK7Q8uAAsdAdJ4YtYSLrqaq2QIr3gjzkVPs1IztvXar6WOSEBB4ownK8nrc9aZd6MyA2TqrPmmj9tnrpziAEFHe1O3_OMpCKm8HTRKPwwI/s2048/santaElfRudolfvisit.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgisFNmMtfnjLw4SM_J-0zymYVhNOCMIQI36uK7Q8uAAsdAdJ4YtYSLrqaq2QIr3gjzkVPs1IztvXar6WOSEBB4ownK8nrc9aZd6MyA2TqrPmmj9tnrpziAEFHe1O3_OMpCKm8HTRKPwwI/s320/santaElfRudolfvisit.jpg" /></a></div><br /><div style="text-align: left;">We also had a visit from Santa, Santa's elf and Rudolf. What wonderful neighbors. Santa and his elf enjoyed one of Claire's amazing <a href="https://bethstable.blogspot.com/2020/12/holiday-wine-cocktail.html" target="_blank">Holiday Cocktails</a> along with <a href="https://bethstable.blogspot.com/2017/11/cranberry-salsa-over-cream-cheese.html" target="_blank">Cranberry Salsa, cream cheese on a cracker.</a> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaoQGUpi0pBK9bZ6d1lh1s0m8rCrS4cfT0xiZGaMKX7J3xw2ugvptj4aLDjlaiLqjNmcxnLIflE1D6k3HaLXjspL3tLzMx606W_6sXkpaZxBIC5mPB_a_oXyZEtkZs9GiwzGbmvBhnk2E/s2048/vineboxFrenchwhite.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaoQGUpi0pBK9bZ6d1lh1s0m8rCrS4cfT0xiZGaMKX7J3xw2ugvptj4aLDjlaiLqjNmcxnLIflE1D6k3HaLXjspL3tLzMx606W_6sXkpaZxBIC5mPB_a_oXyZEtkZs9GiwzGbmvBhnk2E/s320/vineboxFrenchwhite.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXlt4vQ-pIRgC7UAnEprsFlgc5ZtVMU5Mot-zS2lkxae7XuuU7Hj2j9p9KAsFpuCPMjaXzWwUsii8WRz6eb0vQEVQulIyqsem24vnrEYOVi13-lm7k7xTaL53EMCVM9SII8vJ4YvvuBZA/s2048/virtual+wine+study.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXlt4vQ-pIRgC7UAnEprsFlgc5ZtVMU5Mot-zS2lkxae7XuuU7Hj2j9p9KAsFpuCPMjaXzWwUsii8WRz6eb0vQEVQulIyqsem24vnrEYOVi13-lm7k7xTaL53EMCVM9SII8vJ4YvvuBZA/s320/virtual+wine+study.jpg" /></a></div><div style="text-align: left;">A fun Virtual Wine Study event. We are tasting through then <a href="https://mm.tt/1696058725?t=90FOsmr7tq" target="_blank">Holiday Vinebox</a> together. This week we sampled some French white wines. Claire and I also tried a wonderful white Bordeaux. Most of my work concluded on December 18th and I could turn my attention to holiday preparations. Claire and I started by creating our Christmas eve menu which included some experimental appetizers. We tested the stuffed mushroom recipe over the weekend and made <a href="https://bethstable.blogspot.com/2011/01/almond-joy-bars.html" target="_blank">almond joy bars</a> and my moms <a href="https://bethstable.blogspot.com/2014/12/pecan-lazers.html" target="_blank">pecan lazers.</a></div><div style="text-align: left;">I will remember these days of work and conversations, of walks in the woods, of beautiful river views. This time with Claire and Mike has been most precious.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><u>Week 3</u></b></div><div style="text-align: left;">Snow on Monday shifted our trip to Minocqua to Tuesday. Claire and I had to be super efficient with stops at MCC, the post office, Ann Marie's, Kathy Bosacki's, Trigs and Tasty Take n Bake. We got back just in time to travel to Escanaba for a wonderful dinner ala John Dailey. I got to share Linda's fruit cake with Lorraine. It was heavenly. Now I know what fruit cake is suppose to taste like.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh17ogoSCzwMFmvyx2L9cjqYzu2RdmsY9MA3uhXJeINQ6cAtDOBi1dSX0z3uySZytyEunUBdKHJzWg0lU5fQts-nleFjWATfLxve9dlMk0J8BSunpGtXfOoxp6WsroPJR7YAbYaWn12d5Y/s2048/tonsofwine.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh17ogoSCzwMFmvyx2L9cjqYzu2RdmsY9MA3uhXJeINQ6cAtDOBi1dSX0z3uySZytyEunUBdKHJzWg0lU5fQts-nleFjWATfLxve9dlMk0J8BSunpGtXfOoxp6WsroPJR7YAbYaWn12d5Y/s320/tonsofwine.jpg" width="320" /></a></div>We tasted through amazing wine while Claire was home. This is a sampling of the wines from week 2.</div><div>Claire helped me with the Christmas cards on Wednesday and we mailed them in Norway on our way to pick up the tenderloin from <span style="background-color: white; color: #050505;"><span style="font-family: inherit; font-size: medium;"><a href="https://www.facebook.com/Borderland-Specialty-Meats-Foods-and-Smokehouse-1566056827007654/" target="_blank">Borderland Specialty Meats, Foods and Smokehouse</a>. </span></span>This is an amazing place and super friendly people. We decided to cook the tenderloin on Christmas day, What a great idea. I smothered it in herbs, seasoning and garlic so it would be ready.</div><div><br /></div><div>Claire and I began making the appetizers Wednesday afternoon through Thursday. </div><div><br /></div><div><br /></div><div><br /></div><div>Two new appetizers: <span style="background-color: white; font-family: roble_alt, Georgia, "times new roman", Times, serif; letter-spacing: 0.1em; text-transform: uppercase;"><a href="https://www.floatingkitchen.net/butternut-squash-pear-and-ricotta-bruschetta-with-sage-oil/" target="_blank">BUTTERNUT SQUASH, PEAR AND RICOTTA BRUSCHETTA WITH SAGE OIL</a> </span>from The Floating Kitchen and <a href="https://ohmyveggies.com/baked-broccoli-poppers-with-honey-sriracha-dipping-sauce/" style="font-family: "Source Sans Pro", sans-serif;" target="_blank">Baked Broccoli Poppers with Honey-Sriracha Dipping Sauce</a> from Oh My Veggies. The Butternut Squash app was a big success. We used goat cheese instead. The squash spread was incredible. We saved the broccoli app for January 2nd. They were delicious. I love the honey sriracha sauce and the peanuts. A little too spicy for Mike but it is a dipping sauce.</div>Beth Daileyhttp://www.blogger.com/profile/09623481637997582419noreply@blogger.com0tag:blogger.com,1999:blog-9190332186392649446.post-18497380841674151222022-11-18T10:46:00.005-08:002023-11-19T04:37:05.756-08:00Thanksgiving 2022 - Cabin<h2 style="text-align: center;"> Thanksgiving 2022 - Cabin</h2><div><b><span style="font-family: times;">To make ahead:</span></b></div><div><ul style="text-align: left;"><li>Bread for the stuffing: I have a bread machine and love it for this purpose.</li><li>Turkey or chicken stock. You will need this for the dressing and the gravy. I plan to try this recipe. <a href="https://cooking.nytimes.com/recipes/1015731-roasted-turkey-stock?campaign_id=58&emc=edit_ck_20221118&instance_id=77833&nl=cooking&regi_id=92475866&segment_id=113554&te=1&user_id=698b9b5f133780c7a386fc419ac2b0f9">Roasted Turkey Stock</a>. This recipe is fantastic!!!</li><li>The Cranberry Salsa and Cranberry Compote can also be made ahead. While you are at it, make this as well. <a href="https://bethstable.blogspot.com/2016/11/cranberry-barbeque-sauce.html" style="color: #33aaff; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; text-decoration-line: none;">Cranberry Barbeque Sauce</a>. The link will take you to 2 fun things to do with left over turkey.</li><li>NOTE: the dressing is VERY time consuming.</li><li>One day before: make the pies.</li></ul></div><h3 style="text-align: left;"><u>The Menu</u></h3><div><b><span style="font-size: medium;">Wine</span>: </b><span style="font-family: times;">I love to start with Champagne. My family loves Cabernet Sauvignon so many will switch to Cab with appetizers. I am going to serve a <span style="color: #292b2d;">Chateau du Moulin a Vent Moulin-a-Vent 2019 with dinner.</span></span></div><div><b><br /></b></div><div><b><span style="font-size: medium;">Appetizers:</span></b></div><div><ul style="text-align: left;"><li><b>Lorraine also brought cheeses and sausage.</b></li><li><b>Lorraine brought hard boiled eggs and we made Deviled Eggs. </b>They were a big hit!</li><li><b>Tim & Judy will be bringing an appetizer. </b>They brought shrimp, cheeses and crackers, potato chips and dip.</li><li><a href="https://bethstable.blogspot.com/2017/11/cranberry-salsa-over-cream-cheese.html" style="background-color: white; font-family: times;">CRANBERRY SALSA OVER CREAM CHEESE</a><span style="background-color: white; color: #222222; font-family: times;">. NOTE: I love the Cranberry Salsa with leftovers. I did not serve this.</span></li></ul></div><div><b><span style="font-size: medium;">Turkey </span>-</b><a href="https://www.facebook.com/people/Borderland-Specialty-Meats-Foods-and-Smokehouse/100063617616809/"> from Borderland Specialty Meats, Foods and Smokehouse</a> I order the turkey and they brine and season it for me. DELICIOUS!</div><div><br /></div><div><b><span style="font-size: medium;">Dressing</span> - </b><span style="font-family: times;">apparently chestnuts are hard to find. I could purchase 5# for $57.75. So can't make Mom's chestnut dressing. <a href="https://bethstable.blogspot.com/2019/11/cranberry-sausage-and-apple-stuffing.html" style="color: #2288bb; text-decoration-line: none;">Cranberry, Sausage and Apple Stuffing</a>. NOTE: make the bread chunks smaller.</span></div><div><br /></div><div><b><span style="font-size: medium;">Cranberries</span></b></div><div><ul style="text-align: left;"><li><b>Ocean Spray Jellied Cranberry Sauce</b></li><li><b><div style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"><a href="https://bethstable.blogspot.com/2019/11/mama-parsleys-cranberry-compote.html" style="color: #2288bb; text-decoration-line: none;">Mama Parsley's Cranberry Compote</a></div></b></li></ul><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #222222;"><span style="background-color: white; font-family: times; font-size: medium;"><b>Potatoes</b></span></span></div><div><ul style="text-align: left;"><li><div style="background-color: white; color: #222222; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"><a href="http://bethstable.blogspot.com/2010/11/side-dish-sweet-potato-casserole.html"><span style="font-family: times;">Southern Sweet Potato Casserole</span></a></div></li><li><div style="background-color: white; color: #222222; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"><span style="font-family: times;">Mashed potatoes</span></div></li></ul><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #222222;"><span style="background-color: white;"><b><span style="font-size: medium;">Gravy</span> - </b>John usually makes the gravy but just in case. Here is a recipe. I don't plan to make this ahead. I like to use the drippings from the turkey. My Mom also made a stock using the giblets from the turkey.</span></span></div><div style="background-color: white; box-sizing: border-box; color: #222222; font-family: nyt-cheltenham, Georgia, "Times New Roman", serif; font-weight: 200; letter-spacing: 0.01em; line-height: 1.1; margin: 0px; padding: 0px; text-align: left;"><a href="https://cooking.nytimes.com/recipes/1015197-make-ahead-gravy?campaign_id=58&emc=edit_ck_20221118&instance_id=77833&nl=cooking&regi_id=92475866&segment_id=113554&te=1&user_id=698b9b5f133780c7a386fc419ac2b0f9">Make-Ahead Gravy</a> NOTE: John added sliced fresh mushrooms, sliced onion and the can of cream of mushroom soup to the bottom of the roasting pan 1 hour into cooking. I also added about 2 cups of red wine. We used 4 cups of the turkey stock thickened with cornstarch which was then added to the pan drippings plus. John's gravy was to die for.</div><div style="background-color: white; box-sizing: border-box; color: #222222; font-family: nyt-cheltenham, Georgia, "Times New Roman", serif; font-weight: 200; letter-spacing: 0.01em; line-height: 1.1; margin: 0px; padding: 0px; text-align: left;"><br /></div><div style="background-color: white; box-sizing: border-box; color: #222222; letter-spacing: 0.01em; line-height: 1.1; margin: 0px; padding: 0px; text-align: left;"><b><span style="font-family: times; font-size: medium;">Rolls/Biscuits</span> </b><span face="nyt-cheltenham, Georgia, Times New Roman, serif">- I discovered that many people like rolls or biscuits with dinner. I thought I would try this recipe. </span><a href="https://cooking.nytimes.com/recipes/1022757-sweet-potato-biscuits?action=click&module=Collection%20Page%20Recipe%20Card&region=Make-Ahead%20Thanksgiving%20Recipes&pgType=collection&rank=9" style="font-family: nyt-cheltenham, Georgia, "Times New Roman", serif; letter-spacing: 0.01em;">Sweet Potato Biscuits</a><span face="nyt-cheltenham, Georgia, Times New Roman, serif">. John is in charge of rolls this year.</span></div><div style="background-color: white; box-sizing: border-box; color: #222222; font-family: nyt-cheltenham, Georgia, "Times New Roman", serif; font-weight: 200; letter-spacing: 0.01em; line-height: 1.1; margin: 0px; padding: 0px; text-align: left;"><br /></div><div style="background-color: white; box-sizing: border-box; color: #222222; letter-spacing: 0.01em; line-height: 1.1; margin: 0px; padding: 0px; text-align: left;"><b><span style="font-family: times; font-size: medium;">Vegetable </span><span face="nyt-cheltenham, Georgia, Times New Roman, serif">- </span></b><span face="nyt-cheltenham, Georgia, Times New Roman, serif">I struggle with this one. This is one of my favorites but not everyone likes this</span></div><div style="background-color: white; box-sizing: border-box; color: #222222; letter-spacing: 0.01em; line-height: 1.1; margin: 0px; padding: 0px; text-align: left;"><ul style="text-align: left;"><li><span style="font-family: times;"><a href="https://www.foodandwine.com/recipes/raw-corn-and-radish-salad-with-spicy-lime-dressing" style="color: #2288bb; letter-spacing: normal; text-align: center; text-decoration-line: none;"><b><span>Raw Corn and Radish Salad with Spicy Lime Dressing</span></b></a>. </span></li><li><span style="font-family: times;">I am thinking about trying this. <a href="https://www.chelseasmessyapron.com/butternut-squash-salad/"> <span face="mr-eaves-xl-modern, sans-serif" style="color: #3b3b3b; text-transform: uppercase;">BUTTERNUT SQUASH SALAD</span></a> or <a href="https://www.chelseasmessyapron.com/candied-pecan-pear-pomegranate-salad/" style="text-transform: uppercase;">PEAR POMEGRANATE SALAD</a>. (NOTE: Claire made the pear pomegranate salad for the McGlynn's and it was a big hit)</span></li><li><span style="font-family: times;">Another option is <a href="https://www.blogger.com/blog/post/edit/9190332186392649446/7139304192574228661">Tangy Green Bean Salad</a>. <b style="font-style: italic;">I made this but not sure if this is the right option. Need something different next year. </b><a href="https://cleanfoodcrush.com/tangy-green-bean-salad/">Another Tangy Bean Salad to try</a><b style="font-style: italic;">.</b></span></li><li><span style="font-family: times;">Another option <a href="https://bethstable.blogspot.com/2014/11/gullivers-corn.html" style="color: #2288bb; letter-spacing: normal; text-decoration-line: none;">Gulliver's Corn</a>. Ann Hughson use to make this when we celebrated Thanksgiving with the Hughson and Moran families.</span></li></ul></div><div style="background-color: white; box-sizing: border-box; color: #222222; font-family: nyt-cheltenham, Georgia, "Times New Roman", serif; letter-spacing: 0.01em; line-height: 1.1; margin: 0px; padding: 0px; text-align: left;"><b style="letter-spacing: 0.01em;"><span style="font-family: times; font-size: medium;">Dessert</span></b></div><div style="background-color: white; box-sizing: border-box; color: #222222; letter-spacing: 0.01em; line-height: 1.1; margin: 0px; padding: 0px; text-align: left;"><ul style="text-align: left;"><li><span style="font-family: times;"><b>Pumpkin pie with whipped cream. I am going to try this recipe. <a href="https://cooking.nytimes.com/recipes/1022732-ultimate-pumpkin-pie?smid=ck-recipe-android-share">The Ultimate Pumpkin Pie</a> </b>from New York Cooking</span></li><li><b><span style="font-family: times;">Apple pie</span></b></li><li><span style="font-family: times;"><b>I have also served this </b><a href="https://www.kqed.org/jpepinheart/1269/wine-sherbet-finale" style="letter-spacing: 0.8px;">Wine-Sherbet Finale</a> Refreshing after a big meal.</span></li></ul><div><span style="font-family: times;"><b>The Next Day/Weekend</b></span></div><div><ul style="text-align: left;"><li><span style="font-family: times;">I make a turkey stock and use that for soup. </span><a href="https://cooking.nytimes.com/recipes/1015731-roasted-turkey-stock?campaign_id=58&emc=edit_ck_20221118&instance_id=77833&nl=cooking&regi_id=92475866&segment_id=113554&te=1&user_id=698b9b5f133780c7a386fc419ac2b0f9" style="letter-spacing: normal;">Roasted Turkey Stock</a></li><li><span style="font-family: times;">I tried this <a href="https://bethstable.blogspot.com/2022/11/chickenturkey-wild-rice-soup.html">Chicken Wild Rice Soup</a> recipe this year. Yum! You need a lot of heavy cream and milk which I happened to have on hand.</span></li><li><span style="font-family: times;"><a href="http://www.afamilyfeast.com/cranberry-barbecue-turkey-pizza/">Cranberry Barbeque Turkey Pizza</a>. I make the pizza crust in my bread machine but you can use premade pizza crust.</span></li></ul></div><div><span style="font-family: times;"><b><br /></b></span></div></div>Beth Daileyhttp://www.blogger.com/profile/09623481637997582419noreply@blogger.com0tag:blogger.com,1999:blog-9190332186392649446.post-71393041925742286612022-11-18T10:40:00.004-08:002022-11-18T10:40:41.809-08:00Tangy Green Bean Salad<h2 style="text-align: center;"> Tangy Green Bean Salad</h2><div><br /></div><div><b><u>INGREDIENTS</u></b></div><div><ul style="text-align: left;"><li>1 no 2 can French style beans, drained (I use fresh)</li><li>1 small can tiny peas, drained (I use frozen)</li><li>4 sticks celery, diced</li><li>1 medium onion, diced</li><li>1 green pepper, diced. (red pepper adds a pretty color)</li><li>1 small can pimento, drained and chopped (I usually don't use)</li><li><b>DRESSING</b></li><ul><li>1 T salt</li><li>3/4 cup sugar</li><li>1/4 cup Wesson oil</li><li>1 T water</li><li>1/2 cup vinegar</li><li>dash pepper</li></ul></ul><div>Combine all ingredients</div><div><br /></div><div>This is another version with more ingredients. I am going to give this one a try.</div><div><a href="https://cleanfoodcrush.com/tangy-green-bean-salad/">https://cleanfoodcrush.com/tangy-green-bean-salad/</a></div><br /></div>Beth Daileyhttp://www.blogger.com/profile/09623481637997582419noreply@blogger.com0tag:blogger.com,1999:blog-9190332186392649446.post-37488405123000974662021-11-21T05:07:00.000-08:002021-11-21T05:07:00.639-08:00Appetizers to try for Thanksgiving - 20201<p> All recipes are from NYC Cooking</p><div style="background-color: white; box-sizing: border-box; line-height: 45px; margin: 0px; max-width: 680px; outline: 0px; padding: 0px; text-align: left;"><span style="color: #222222; font-family: nyt-cheltenham, Georgia, Times New Roman, serif;"><span style="letter-spacing: 0.02em;"><a href="https://cooking.nytimes.com/recipes/1022737-florentine-dip?utm_source=sharetools&utm_medium=email&utm_campaign=website" target="_blank">Florentine Dip</a></span></span></div><div style="background-color: white; box-sizing: border-box; line-height: 45px; margin: 0px; max-width: 680px; outline: 0px; padding: 0px; text-align: left;"><span style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><a href="https://cooking.nytimes.com/recipes/347-figs-stuffed-with-goat-cheese?utm_source=sharetools&utm_medium=email&utm_campaign=website" target="_blank">Figs Stuffed With Goat Cheese</a> Sadly , no fresh figs</span></div><div style="background-color: white; box-sizing: border-box; line-height: 45px; margin: 0px; max-width: 680px; outline: 0px; padding: 0px; text-align: left;"><span style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><a href="https://cooking.nytimes.com/recipes/1020635-baked-brie-with-quick-cranberry-jam?utm_source=sharetools&utm_medium=email&utm_campaign=website" target="_blank">Baked Brie With Quick Cranberry Jam</a></span><br style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><br /></div><div style="background-color: white; box-sizing: border-box; color: #222222; font-family: nyt-cheltenham, Georgia, "Times New Roman", serif; font-weight: 300; letter-spacing: 0.02em; line-height: 45px; margin: 0px; max-width: 680px; outline: 0px; padding: 0px; text-align: left;"><br /></div>Beth Daileyhttp://www.blogger.com/profile/09623481637997582419noreply@blogger.com0tag:blogger.com,1999:blog-9190332186392649446.post-38471662347008889902021-11-19T06:32:00.007-08:002021-11-19T06:35:08.760-08:00Potato Leek Soup<p><span style="font-family: arial;"> Linda Peck made this soup and her husband Tom shared it with Mike and I on November 15th. This was the opening day of deer hunting in Michigan. Tom shot an 8 point buck in the morning and we were celebrating with Champagne and potato soup. A great pairing!</span></p><p><span style="font-family: arial;"><span style="background-color: white;">Linda said that she makes it with half and half rather than heavy cream. Also, fresh ingredients are the key as is well drained </span><i style="background-color: white;">Nueskes</i><span style="background-color: white;"> bacon.</span></span></p><p><a href="https://drive.google.com/file/d/1kb6VNuXgmdBMOPzAMfzauX1ZibQcn_9Z/view?usp=sharing" target="_blank"><span style="font-family: arial;">Link to recipe</span></a></p><p><br /></p>Beth Daileyhttp://www.blogger.com/profile/09623481637997582419noreply@blogger.com0tag:blogger.com,1999:blog-9190332186392649446.post-22044484895092413682021-10-03T05:39:00.003-07:002021-10-03T05:39:31.219-07:00Anise Pork with Figs and Apples<p> Food & Wine posted this recipe in a collection of fall recipes. I fell in love. It is one of my go to recipes. I make it all year round. The recipes was published in May 1996 by <span class="author-byline-prefix" style="background-color: white; box-sizing: border-box; color: rgba(0, 0, 0, 0.95); font-family: "Open Sans", Helvetica, sans-serif; font-size: 16px;">By </span><span style="background-color: white; color: rgba(0, 0, 0, 0.95); font-family: "Open Sans", Helvetica, sans-serif; font-size: 16px;"></span><span class="author-name authorName linkHoverStyle" style="background-color: white; box-shadow: rgb(231, 31, 61) 0px -1px 0px inset; box-sizing: border-box; color: rgba(0, 0, 0, 0.65); font-family: "Open Sans", Helvetica, sans-serif; font-size: 14px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; line-height: 20px; padding: 1px 0px; transition: all 0.1s ease-in-out 0s;">Marcia Kiesel</span></p><div style="background-color: white; border: 0px; box-sizing: border-box; color: rgba(0, 0, 0, 0.95); font-family: Acta, "Times New Roman", serif; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 52px; margin-bottom: 16px; margin-top: 0px; text-align: left;"><a href="https://www.foodandwine.com/recipes/anise-pork-figs-and-apples" target="_blank">Anise Pork with Figs and Apples</a> </div>Beth Daileyhttp://www.blogger.com/profile/09623481637997582419noreply@blogger.com0tag:blogger.com,1999:blog-9190332186392649446.post-88214641416055901082021-09-29T08:03:00.001-07:002021-09-29T08:03:08.157-07:00Shiitake Mushrooms and Potato Enchiladas<p><span style="font-size: medium;"> I have fresh shiitake mushroom from logs that our neighbors Tom and Linda gave us. I used these for the recipes rather than dried mushrooms. For this recipe I used sweet potatoes and made my own green chili sauce. It was fantastic, I will make this again. Thanks Yummly.</span></p><p><span style="font-size: medium;"><a href="https://www.yummly.com/recipe/Shiitake-Mushrooms-and-Potato-Enchiladas-983368">https://www.yummly.com/recipe/Shiitake-Mushrooms-and-Potato-Enchiladas-983368</a></span></p>Beth Daileyhttp://www.blogger.com/profile/09623481637997582419noreply@blogger.com0tag:blogger.com,1999:blog-9190332186392649446.post-58927050867440981562020-12-28T05:39:00.004-08:002020-12-28T05:39:23.674-08:00Holiday Wine Cocktail<p> </p><p>DELICIOUS.</p><div class="gE iv gt" style="background-color: white; color: #222222; cursor: pointer; font-family: Roboto, RobotoDraft, Helvetica, Arial, sans-serif; font-size: 0.875rem; padding: 20px 0px 0px;"><table cellpadding="0" class="cf gJ" style="-webkit-font-smoothing: antialiased; border-collapse: collapse; display: block; font-size: 0.875rem; letter-spacing: 0.2px; margin-top: 0px; width: auto;"><tbody style="display: block;"><tr class="acZ" style="display: flex; height: auto;"><td class="gF gK" style="display: block; line-height: 20px; margin: 0px; max-height: 20px; padding: 0px; vertical-align: top; white-space: nowrap; width: 497.79px;"><table cellpadding="0" class="cf ix" style="border-collapse: collapse; table-layout: fixed; width: 497.28px;"><tbody><tr><td class="c2" style="display: flex; margin: 0px;"><h3 class="iw" style="-webkit-font-smoothing: auto; color: #5f6368; font-size: 0.75rem; font-weight: inherit; letter-spacing: 0.3px; line-height: 20px; margin: inherit; max-width: calc(100% - 8px); overflow: hidden; text-overflow: ellipsis; white-space: nowrap;"><span class="qu" role="gridcell" tabindex="-1"><span class="gD" data-hovercard-id="daileyclaire@gmail.com" data-hovercard-owner-id="130" email="daileyclaire@gmail.com" name="Claire Dailey" style="-webkit-font-smoothing: antialiased; color: #202124; display: inline; font-size: 0.875rem; font-weight: bold; letter-spacing: 0.2px; line-height: 20px; vertical-align: top;">Claire Dailey</span></span></h3></td></tr></tbody></table></td><td class="gH bAk" style="align-items: center; color: #222222; display: block; margin: 0px; max-height: 20px; text-align: right; vertical-align: top; white-space: nowrap;"><div class="gK" style="align-items: center; display: flex; padding: 0px;"><span alt="Dec 21, 2020, 6:37 PM" class="g3" id=":39g" role="gridcell" style="-webkit-font-smoothing: auto; color: #5f6368; display: block; font-size: 0.75rem; letter-spacing: 0.3px; line-height: 20px; margin: 0px; vertical-align: top;" tabindex="-1" title="Dec 21, 2020, 6:37 PM">Mon, Dec 21, 6:37 PM</span></div></td><td class="gH acX bAm" rowspan="2" style="align-items: center; color: #222222; display: block; margin: 0px; max-height: 20px; text-align: right; vertical-align: top; white-space: nowrap;"><div aria-label="Reply" class="T-I J-J5-Ji T-I-Js-IF aaq T-I-ax7 L3" data-tooltip="Reply" role="button" style="-webkit-user-drag: none; align-items: center; background: transparent; border-radius: 2px 0px 0px 2px; border: none; box-shadow: none; color: #444444; cursor: pointer; display: inline-flex; font-size: 0.875rem; height: 20px; justify-content: center; line-height: 18px; margin: 0px 0px 0px 20px; min-width: 0px; outline: none; padding: 0px; position: relative; text-align: center; user-select: none; z-index: 0;" tabindex="0"><img alt="" class="hB T-I-J3 " role="button" src="https://mail.google.com/mail/u/0/images/cleardot.gif" style="background: url("https://www.gstatic.com/images/icons/material/system/2x/reply_black_20dp.png") center center / 20px no-repeat; display: inline-block; height: 20px; margin: 0px; opacity: 0.54; padding: 0px; transition: opacity 0.15s cubic-bezier(0.4, 0, 0.2, 1) 0s; vertical-align: middle; width: 20px;" /></div><div aria-expanded="false" aria-haspopup="true" aria-label="More" class="T-I J-J5-Ji T-I-Js-Gs aap T-I-awG T-I-ax7 L3" data-tooltip="More" id=":39o" role="button" style="-webkit-user-drag: none; align-items: center; background: transparent; border-radius: 0px 2px 2px 0px; border: none; box-shadow: none; color: #444444; cursor: pointer; display: inline-flex; font-size: 0.875rem; height: 20px; justify-content: center; line-height: 18px; margin: 0px 0px 0px 20px; min-width: 0px; outline: none; padding: 0px; position: relative; text-align: center; user-select: none; z-index: 0;" tabindex="0"><img alt="" class="hA T-I-J3" role="menu" src="https://mail.google.com/mail/u/0/images/cleardot.gif" style="background: url("https://www.gstatic.com/images/icons/material/system/2x/more_vert_black_20dp.png") center center / 20px no-repeat; display: inline-block; height: 20px; margin: 0px; opacity: 0.54; padding: 0px; transition: opacity 0.15s cubic-bezier(0.4, 0, 0.2, 1) 0s; vertical-align: middle; width: 20px;" /></div></td></tr><tr class="acZ xD" style="display: flex; height: auto;"><td colspan="3" style="margin: 0px;"><table cellpadding="0" class="cf adz" style="border-collapse: collapse; table-layout: fixed; white-space: nowrap; width: 812.16px;"><tbody><tr><td class="ady" style="align-items: center; display: flex; line-height: 20px; margin: 0px; overflow: visible; text-overflow: ellipsis;"><div class="iw ajw" style="display: inline-block; max-width: 92%; overflow: hidden;"><br /></div></td></tr></tbody></table></td></tr></tbody></table></div><div id=":39d" style="background-color: white; color: #222222; font-family: Roboto, RobotoDraft, Helvetica, Arial, sans-serif;"><div class="qQVYZb"></div><div class="utdU2e"></div><div class="lQs8Hd" jsaction="SN3rtf:rcuQ6b" jscontroller="i3Ohde"></div><div class="btm"></div></div><div class="" style="background-color: white; color: #222222; font-family: Roboto, RobotoDraft, Helvetica, Arial, sans-serif;"><div class="aHl" style="margin-left: -38px;"></div><div id=":2ep" tabindex="-1"></div><div class="ii gt" id=":39e" style="direction: ltr; font-size: 0.875rem; margin: 8px 0px 0px; padding: 0px; position: relative;"><div class="a3s aiL " id=":2eq" style="font-family: Arial, Helvetica, sans-serif; font-size: small; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 1.5; overflow: hidden;"><div dir="ltr">.5oz hibiscus syrup<div>.5oz fresh lemon juice</div><div>.5oz Cocchi Apertivo Americano Rosa (Vermouth)</div><div>3oz sparkling rose or any other sparkling wine</div><div><br /></div><div>Add sparkling wine to wine glass or glass of choice. Fill with ice.</div><div>Combine remaining ingredients in a shaker tin with ice. Shake and strain into wine glass. Sip and drink up!</div></div></div></div></div>Beth Daileyhttp://www.blogger.com/profile/09623481637997582419noreply@blogger.com1tag:blogger.com,1999:blog-9190332186392649446.post-40841763677377899662020-12-17T10:00:00.003-08:002020-12-17T10:00:44.120-08:00Popcorn and Wine<p> <span style="background-color: white; color: #202124;">Looking for popcorn and Sauvignon blanc pairing. Here is what I found</span></p><div><ol style="text-align: left;"><li><span style="color: #202124;"><span style="background-color: white;">P<a href="https://www.thechronicleherald.ca/living/food-and-drink/popcorn-pairings-wine-not-274001/">opcorn Pairings: Wine Not?</a> by Mark Wolf.<br /><h3 style="box-sizing: border-box; color: #333333; font-family: Glypha, Arial, sans-serif; font-size: 1.625rem; font-weight: 500; line-height: 1.1; margin-bottom: 11px; margin-top: 22px;"><span style="box-sizing: border-box; font-weight: 700;">Herb & Garlic Popcorn and Sauvignon Blanc</span></h3><p style="box-sizing: border-box; color: #333333; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, sans-serif; font-size: 16px; margin: 0px 0px 11px;"></p><p style="box-sizing: border-box; color: #333333; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, sans-serif; font-size: 16px; margin: 0px 0px 11px;">You don’t have to sprinkle your popcorn with artificial seasonings to add a delightful herbal flavour. Melt butter in a sauté pan. Add freshly minced garlic. Finish with a sprinkle of fresh herbs such as dill or parsley. Pour over your popcorn and serve accompanied with your favourite Sauvignon Blanc.</p></span></span></li><li><div style="-webkit-font-smoothing: antialiased; background-color: white; box-sizing: border-box; text-align: center; text-rendering: optimizelegibility;"><div style="text-align: left;"><a href="https://www.winerist.com/magazine/all/how-to-match-wine-and-popcorn" style="font-family: "PT Sans", sans-serif; font-size: 20px;">How to Match Wine and Popcorn <small class="slide__date--date" style="-webkit-font-smoothing: antialiased; box-sizing: border-box; font-size: 16px; text-rendering: optimizelegibility;">03 Jul, 2018 | by </small><b class="slide__date--author" style="-webkit-font-smoothing: antialiased; box-sizing: border-box; font-size: 18px; text-rendering: optimizelegibility;">Deborah Zbinden</b></a><span style="font-family: PT Sans, sans-serif;"><span style="font-size: 20px;"> <br /></span></span><div style="font-family: "PT Sans", sans-serif; font-size: 20px; text-align: left;"><span style="color: #1d1f20; font-family: WorkSans; font-size: 18px; text-align: justify;">Salted Popcorn wine match: Sauvignon Blanc or Bacchus<br /><span style="color: #616663;">Goats Cheese and Sancerre. Oysters and Champagne. If you’ve never wondered why these are such timeless matches, you could put it down to the tempestuous marriage of saltiness and acidity. Salt will sooth the effect of raciest of acidity in wine while the savoury saltiness in the popcorn will be lifted in turn by the fresh citrus flavours in the wine. The moreish nature of salty snacks means you could enjoy almost any wine as you reach for another handful of salted popcorn but fresh, zesty styles will work hard for you here. A zippy, crowd-pleasing Sauvignon Blanc is the go-to here but more intrepid tasters might want to look up England’s own rising star grape variety and pour a glass of Bacchus, with its aromas of fresh blossom and cut grass, often with a teeny touch of sweetness which will cut the salt beautifully.<br /><br /></span></span></div></div></div></li><li><div style="font-family: "PT Sans", sans-serif; text-align: left;"><span style="color: #1d1f20; font-family: WorkSans; text-align: justify;"><span style="background-color: white; color: #333333; font-family: "Trebuchet MS", Arial, Helvetica, sans-serif; text-align: left;">THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods Also visit our main website, TheNibble.com. TIP OF THE DAY: Popcorn & Wine Pairings February 23, 2017 at 8:57 am · Filed under Academy Awards, Tip Of The Day, Wine<br /><br /><span style="font-size: 12.48px;">Read more at: https://blog.thenibble.com/2017/02/23/tip-of-the-day-popcorn-wine-pairings/</span><br />Global Spices: With curry, harissa and other strong flavors, try gewürtztraminer, riesling or sauvignon blanc.<br /><br /></span></span></div></li><li><div style="font-family: "PT Sans", sans-serif; text-align: left;"><span style="font-family: WorkSans; text-align: justify;"><span style="font-family: "Trebuchet MS", Arial, Helvetica, sans-serif; text-align: left;"><h1 class="post-entry__title js-widont" style="box-sizing: inherit; font-family: "martel sans", sans-serif; font-weight: 400; margin: 0px 0px 16px;"><span style="font-size: small;"><a href="https://fitbottomedgirls.com/2015/09/popcorn-recipes-that-pair-awesomely-with-wine/"><span style="background-color: white;">Popcorn Recipes That Pair Awesomely With Wine </span>By<span style="background-color: white; font-family: "source sans pro", sans-serif;"> </span><span style="font-family: source sans pro, sans-serif;"><span style="box-sizing: inherit;"><b>Jenn</b></span></span> September 17, 2015</a><br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXSmxfancXsJTjFJohzhUw2fk4YM6EHTjLGZD7AvWD97Ic0KAuotj_J2Hxds_yGWF2NM8jQrc9VZLwwD9ohkRC0ndU2E7rpr46OIb-8oeEV7w8IjGKWVNJhdD8pN7lTB8vP4JabKozh8g/s1013/popcorn.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="624" data-original-width="1013" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXSmxfancXsJTjFJohzhUw2fk4YM6EHTjLGZD7AvWD97Ic0KAuotj_J2Hxds_yGWF2NM8jQrc9VZLwwD9ohkRC0ndU2E7rpr46OIb-8oeEV7w8IjGKWVNJhdD8pN7lTB8vP4JabKozh8g/w640-h394/popcorn.jpg" width="640" /></a></div><br /></h1><div class="post-entry__meta" style="align-items: center; box-sizing: inherit; display: flex; flex-flow: row wrap; font-family: "source sans pro", sans-serif; justify-content: space-between; padding: 16px 20px;"><div class="post-entry__social-share" style="box-sizing: inherit; max-width: none;"><div class="share-block" style="align-items: center; box-sizing: inherit; display: flex; flex-flow: row wrap;"><div class="share-block__label" style="box-sizing: inherit; font-weight: 700; margin-right: 8px;"><br /></div></div></div></div></span></span></div></li><li><div><span style="font-size: small;"><h1 class="entry-title" itemprop="headline" style="background-color: white; box-sizing: border-box; color: #7a7a7a; font-family: pt-serif; font-weight: 300; letter-spacing: 3px; line-height: 1.2; margin: 0px 0px 9px; text-align: left; text-transform: uppercase; width: 700px;"><span style="font-size: small;"><a href="https://www.thedreameryevents.com/2016/09/28/3-perfect-popcorn-wine-pairings-for-a-tv-night-in/">3 PERFECT POPCORN & WINE PAIRINGS FOR A TV NIGHT IN</a></span></h1><h3 style="background-color: white; box-sizing: border-box; color: #7a7a7a; font-family: pt-serif; font-weight: 300; letter-spacing: 2px; line-height: 1.2; margin: 0px 0px 15px; text-transform: uppercase;"><span style="box-sizing: border-box; color: #999999;"><p class="entry-meta" style="box-sizing: border-box; color: #a6a399; font-stretch: normal; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; letter-spacing: 0.2em; line-height: normal; margin: 0px 0px 16px; padding: 0px; text-align: left; text-transform: lowercase;"><span style="font-size: small;"><a href="https://www.thedreameryevents.com/2016/09/28/3-perfect-popcorn-wine-pairings-for-a-tv-night-in/"><time class="entry-time" datetime="2016-09-28T07:30:14+00:00" itemprop="datePublished" style="box-sizing: border-box;">september 28, 2016</time> ·</a></span></p><span style="font-size: 20px;">SEA SALT, BLACK PEPPER, OLIVE OIL POPCORN</span></span></h3><h4 style="background-color: white; box-sizing: border-box; color: #7a7a7a; font-family: pt-serif; font-size: 20px; font-weight: 300; letter-spacing: 2px; line-height: 1.2; margin: 0px 0px 15px; text-transform: uppercase;"><span style="box-sizing: border-box; color: #999999;">INGREDIENTS {SERVES 4 TO 6}</span></h4><p style="background-color: white; box-sizing: border-box; color: #7a7a7a; font-family: pt-serif; font-size: 13px; letter-spacing: 1px; margin: 0px 0px 26px; padding: 0px;">5 1/2 cups – Popped Popcorn {use unseasoned or original flavor}</p><p style="background-color: white; box-sizing: border-box; color: #7a7a7a; font-family: pt-serif; font-size: 13px; letter-spacing: 1px; margin: 0px 0px 26px; padding: 0px;">3 to 4 tablespoons – Extra Virgin Olive Oil</p><p style="background-color: white; box-sizing: border-box; color: #7a7a7a; font-family: pt-serif; font-size: 13px; letter-spacing: 1px; margin: 0px 0px 26px; padding: 0px;">Sea Salt and Fresh Ground Pepper, <em style="box-sizing: border-box;">to taste</em></p><h4 style="background-color: white; box-sizing: border-box; color: #7a7a7a; font-family: pt-serif; font-size: 20px; font-weight: 300; letter-spacing: 2px; line-height: 1.2; margin: 0px 0px 15px; text-transform: uppercase;"><span style="box-sizing: border-box; color: #999999;">RECIPE</span></h4><p style="background-color: white; box-sizing: border-box; color: #7a7a7a; font-family: pt-serif; font-size: 13px; letter-spacing: 1px; margin: 0px 0px 26px; padding: 0px;">Place popped popcorn in a large bowl. Drizzle in the olive oil, and season. Stir until all the kernels are coated. Place in an airtight container up to 2 weeks.</p></span></div></li></ol></div><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><div style="text-align: left;"><br /></div></blockquote><p> </p><p> </p>Beth Daileyhttp://www.blogger.com/profile/09623481637997582419noreply@blogger.com0tag:blogger.com,1999:blog-9190332186392649446.post-7110181896764472002020-05-09T07:12:00.000-07:002020-05-09T07:16:19.096-07:00Marinara Sauce<div style="text-align: center;">
<b><span style="font-size: large;">Marinara Sauce</span></b></div>
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<span style="font-family: Times, Times New Roman, serif;">I have tried many different recipes and stumbled across this one in January 2020. It has become my go to Marinara Sauce. The recipe comes from the "Vegetarian International Cuisine: An Essential Cookbook"@1997 from the <a href="https://www.thecheesecakefactory.com/">Cheese Factory Restaurant</a>, Wisconsin Dells, WI.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">NOTE: we moved to our cabin in the fall of 2019 with no pizza delivery. This sauce is an important part of the pizza I make just about every week. I add this sauce to this fantastic<a href="https://bethstable.blogspot.com/2020/02/mushroom-and-gruyere-pizza.html"> </a><span style="background-color: white; color: #222222;"><a href="https://bethstable.blogspot.com/2020/02/mushroom-and-gruyere-pizza.html">Mushroom and Gruyère Pizza </a>from Jacque </span><span style="background-color: white; color: #222222; text-align: center;">P</span><span style="background-color: white; color: rgba(0 , 0 , 0 , 0.87);">é</span><span style="background-color: white; color: #222222; text-align: center;">pin</span></span></div>
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Yield: 2 quarts sauce</div>
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<u><b>INGREDIENTS</b></u></div>
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2 T olive oil</div>
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1/2 c. finely chopped onion</div>
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2 t. minced garlic</div>
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1/4/ c. finely chopped green pepper (I usually have red pepper on hand)</div>
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1 t. whole fennel seeds</div>
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1/4 t. hot pepper flakes (I am very sparing with this)</div>
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1 can (29 ounces) tomato sauce</div>
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1 can (14.5 ounces) peeled Italian plum tomatoes with juice coarsely chopped (I use whatever tomatoes I have. If you can your own definitely use those.</div>
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1 can tomato juice (YES, use your own canned tomato juice if you have it!!!!)</div>
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1 can (6 ounces) tomato paste</div>
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1 t. salt</div>
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1 t. dried basil, crumbled (I will use fresh if I have it. Use more, of course)</div>
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1/4 t. dried thyme, crumbled</div>
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1/2 t. dried oregano, crumbled</div>
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1/2 t. ground fennel</div>
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1/4 t. coarsely ground black pepper</div>
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2 T. sugar</div>
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2 bay leaves</div>
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1 T. chopped fresh Italian parsley</div>
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1/2 c. grated Parmesan cheeses</div>
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<b><u>DIRECTIONS</u></b></div>
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Heat oil in a heavy-bottomed 5 quart saucepan. Add onion, garlic, celery, green/red pepper, fennel seeds, and hot pepper flakes; saute 3 to 5 minutes. Add tomato sauce, tomatoes, tomato juice, tomato paste, salt, basil, thyme, oregano, fennel, pepper, sugar, bay leaves, parsley, and cheese. Bring to a slow boil and simmer approximately 45 minutes stirring frequently.</div>
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Freeze what you don't use</div>
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Beth Daileyhttp://www.blogger.com/profile/09623481637997582419noreply@blogger.com0