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Ground yourself in the garden

When is the last time you stood outside, boots digging into the earth, and soaked in the colors all around you?

Gardening is grounding. Literally. There is beauty in the dirt. It’s that time of year when sunshine warms the air, and our thoughts turn toward new beginnings. It’s a time-honored metaphor for life. We plant the seeds, water them, and watch them grow. But for those of us who love the garden and the peace and nostalgia it brings forth; we know there is much more inspiration there.

I have been gardening since I was a little girl, shadowing my grandmother on her half acre garden at the farm in Dimebox, Texas. Every time my hands are in the dirt, I’m transported back to that place for just a moment. As Texans, we know every child should get a chance to spend time outdoors. It’s where some of the best lessons are. Put in the work and you might see the fruits of your labor. Even if your crops fail, the toil helps to build our character. The peace outside away from technology connects us to the earth and humbles us.

Few things are better than stopping to smell that bright flower that pushed through to reflect radiant color back toward the sun that fed it.

This Spring, Texicureans invites you to play in the dirt! We are giving you two routes to take for some adventure. Visit the San Antonio Botanical Garden to learn from the experts, take in the beauty, and grab a bite. Or are you looking to try something new in your own back yard? A “lasagna gardening” technique tutorial might be for you. We did both and we are here to report back!

San Antonio Botanical Garden

I hadn’t been to the San Antonio Botanical Garden in years. And, wow, have they created wonderful new additions! The whole day was a delightful experience. SABG has a beautiful new section dedicated to culinary gardening and a restaurant offering a full menu and wine list.

We started the day by getting some insight from Andrew Labay, their Director of Horticulture.

“April is by far one of the best times to plant plants in the garden in a general sense: whether it be vegetable garden, ornamentals, or trees. This is a time we transition from our cool season crops to our warm season crops. Things like tomatoes, okra, tomatillos, eggplant, squash, and peppers of all type – it’s a great time to plant those items,” says Andrew.

Andrew invites you to come enjoy their one-acre vegetable garden. With a chef on staff and an outdoor kitchen they can pull items right out of the garden and display different recipes. If you’re interested in planting ornamentals, the Botanical Garden is opening a brand-new water saver garden which features over 100 different types of native and adaptive plants that are great for Texas and help save water in the landscape.

When you visit SABG, I highly suggest you stop at their farm-to-table café, Jardin. We sat on the patio, surrounded by tulips and rosemary listening to soft music. Our divine plates came out and we were transported to a European café right in South Texas for a little while.

Lasagna Gardening:

Back to reality in my own yard, my mind is focused on vegetables. A new technique has piqued my interest this year: low maintenance “lasagna gardening”. Bob and Karen Taylor, who live in the rough and tumble Hill Country have utilized this method successfully for several years.

Lasagna gardening is a no-dig, no-till organic method of gardening that results in rich fluffy soil. Advantages of this method are fewer weeds, better water retention, less need for fertilizer, and loose soil that is easy to work. Bob and Karen are also passionate about the benefits of composting. Are you compost curious?

Composting returns important nutrients to the soil. It reduces your household trash. It’s better for the environment. When kitchen scraps go to the landfill, they create methane. When composted, they do not. Essentially, you need a balance of nitrogen (greens – including food scraps, coffee grounds, tea bags, fresh grass clippings) and carbon (browns – which can be dry leaves, straw, paper napkins, and newspaper).

For the “Lasagna Garden” recipe and for specific information on how to compost – see the recipe below:

Texicureans has given you two routes to take to ground yourself in the garden this Spring. So, friends, ask yourself this: What do you want to grow?

Recipe for Composting

Reasons to Compost:

Compost returns important nutrients to the soil. It reduces your household trash. It’s better for the environment. When kitchen scraps go to the landfill they create methane. When composted they do not. Saves money! Instead of purchasing compost, you make your own for free.

You need to have a balance of nitrogen (greens) and carbon (browns):

Greens include:
Food scraps
coffee grounds
tea bags
fresh grass clippings

Browns include:
dry leaves
straw
paper napkins
newspaper

You can also compost:
eggs shells
hair
nail clippings
wool
pure cotton
manure

You should not compost:
meat
dairy
bones
pet feces
diseased plants
magazine paper

If you have an open compost pile, be sure to cover your greens with browns to prevent odor and pests.

It’s good to throw some soil or manure in your compost pile/bin from time to time as it will introduce more organisms to your compost.

You need to make sure the compost is properly hydrated, not too dry and not too wet. It should feel like a wrung out sponge.

Compost should be turned at least once a week to aerate it.

Finished compost takes a few months. It should be dark brown, crumbly and have an earthy smell.

Recipe for Lasagna Gardening

Lasagna gardening is a no-dig, no-till organic method of gardening, that results in rich fluffy soil. It’s best to start in the fall, but can be planted immediately if you started late.

Advantages of Lasagna Gardening are:

• Fewer weeds
• Better water retention
• Less need for fertilizer
• Loose soil that is easy to work

Equipment/Tools you’ll need:

• Garden hose
• Shovel
• Gardening gloves

Materials you’ll need:

• Cardboard or newspaper
• Brown leaves (optional)
• Compost
• Manure
• Peat moss
• Mulch
• Cinder blocks, rocks or other material to create raised beds

Process:

• Create the side of your beds, they should be about 18” deep.
• Line the bottom with cardboard or newspaper (No need to take out weeds and grass as this will create a weed block)
• Start layering material in 3” to 5” layers, starting with the brown leaves, followed by compost, manure and peat moss. After plants are in end with a layer of hardwood mulch. Water well and you’re done!

Braised Greens

 

Braised Greens

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Prep Time 5 minutes
Cook Time 10 minutes

Ingredients
  

  • 1 bunch greens - Kale, Collards, Chard, Spinach
  • 1-2 tbsp EVOO - Texas brand preferred for freshness
  • 1 Leek or 1/4 cup chopped onion
  • 2 tsp garlic

Instructions
 

  • Wash greens. Remove tough stems if desired. Cut into 2 inch lengths.
  • Heart a pan over high heat; reduce heat to medium-high and add the oil. Add the garlic and leeks and sauce for a minute or so. Add the greens and sauté for 1 minute.
  • Add the water, cover and cook for 7 - 8 minutes.

Video

Country French Garlic Soup

Cindi Anthony, Dallas resident, and lover of all thing’s French shares this recipe. Cindi and her husband have spent part of the year in the southwestern corner of France for several years. This is not a soup you would find in Paris or other large cities, but in the countryside where the famed pink garlic of Lautrec is raised. This garlic makes a large clove and is so mild that you can grate it fresh to use in salads and other sauces.

The garlic is harvested in the Spring. It is laid out to dry and in early August and is braided for sale in the market.

The Village of Lautrec has a garlic festival that takes place on the first Friday of August to celebrate this famed crop. The highlight is making a huge vat of garlic soup for 3000 people, and everyone attending the festival can have a taste!

The legend surrounding garlic soup is that it has the ability to cure hangovers and provide energy. Thus it is traditionally served the morning after banquets with heavy drinking, and to newlyweds the night of their wedding, as well as to grape pickers during the harvest season.

An ancient rural tradition in southwest France is to “faire chabrol” as you reach the bottom of a bowl of soup. The translation of “faire chabrol” is literally “drink like a goat.” This involves pouring a little red wine to the remains of your soup and drinking it straight from the bowl. Today it is performed mostly by older folks living in rural areas, but it is still sometimes done elsewhere in a spirit of conviviality and friendship.

This recipe is for 6 and uses ingredients you probably already have in your kitchen. Give the “fair chabrol” a try!

Country French Garlic Soup

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Cook Time 25 minutes
Course Soup
Servings 6

Ingredients
  

  • 1 medium yellow onion, finely chopped
  • 20 cloves garlic, minced (about 1/3 cup)
  • 5 tbsp olive oil (divided use)
  • 4 eggs

For Garnish

  • Garlic croutons
  • Chives and/or fresh sage

Instructions
 

  • Heat 2 Tbsp of olive oil in a soup pot over a low flame Add onion and sauté lightly.  After a minute or two, add minced garlic and stir until garlic and onion are soft, being careful not to brown the garlic.
  • Add chicken broth and simmer for 20 minutes.  Remove from heat and allow broth to cool a bit.
  • While the broth is simmering, separate eggs, adding yolks to a small mixing bowl.  Slowly drizzle remaining 3 Tbsp olive oil into the yolks, whisking as you go.  Add a few tablespoons of cooled broth to the yolks, making a liaison.  The goal is to have the egg yolks and the broth in the pot close to the same temperature so that the eggs don’t cook when they are added.  Gradually add the egg yolk mixture to the broth. Whisk or use an immersion blender.  Continue whisking/blending and add the egg white. Reheat gently but do not let the mixture boil.
  • Place garlic croutons in the bottom of each soup bowl, and ladle hot soup over the top. Garnish with snipped chives, chopped fresh sage and a grind of fresh pepper.
    Bon appetit!

Video

King of Cheese

Roquefort cheese is considered the “King of Cheese” in France. It was the first cheese to actually have an AOC designation. Appellation d’Origine Contrôlée, or AOC, is a French food-labeling term that protects the style, ingredients, and origin of a product. The milk has to come from a certain breed of sheep called Lacaune Sheep. The sheep have to be raised within a radius of 60 miles of the village of Roquefort. The milk must be collected and delivered to the cheesemakers within 24 hours. At that point it is treated with rennet and a special bacteria called penicillin roqueforti.

A fun legend is that Roquefort Cheese was first discovered by a shepherd who was in one of the Roquefort caves who took a break and had a sandwich of rye bread and cheese. He saw a beautiful shepardess wandering by and thereby followed her out the cave.

He came back 3 – 4 weeks later to discover that his sandwich had formed mold, but in the cheese were these beautiful blue veins which are typical of Roquefort cheese. So that is the legend of how Roquefort Cheese was first discovered.

In fact, the village of Roquefort is built on a plateau where there are some huge natural caves that have fluerenes which allows cool air from the outside to ventilate the cave. So in the cave, penicillin is produced naturally. So they will place rye bread in the caves and allow it to grow the penicillin which they will then use to inject in the cheese. In modern times, laboratory techniques are used to create the penicillin, but it is still the same technique that has been used for hundreds of years.

The milk arrives, its treated with the bacteria – rennet. The whey is placed into bowls which are penetrated with spikes of metal which allow more air to circulate. They are treated in salt and left to rest on a shelf for 3 – 6 months. To be called Roquefort cheese, it must be from this village and go through this specific procedure. It’s considered to be one of the greatest delicacies among cheese.

This salad highlights Roquefort cheese and is served on Endive, which is a popular lettuce in France. It’s a little easier to find in the winter here in Texas.

Salad of Endive and Roquefort

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Prep Time 10 minutes
Course Salad
Servings 6

Ingredients
  

  • 3-4 heads endive – a mixture of red and green makes a colorful salad
  • 4 oz Roquefort or other blue cheese – the creamier, the better
  • 1 Apple, chopped
  • ½ cup Candied walnuts, chopped
  • ½ cup Pomegranate seeds
  • 4 tbsp French walnut oil – I find French walnut oil to be much more flavorful

Instructions
 

  • Trim the base of the endives and fan the leaves on the serving platter so that they overlap.
  • Spread chopped apple and crumbled Roquefort evenly over leaves.
  • Sprinkle with candied walnuts and pomegranate seeds. 
  • Drizzle platter with walnut oil.  Give it a good grind of salt and pepper. Enjoy!

Texas Sheet Cake Cupcakes

Texas Sheet Cake with a little spice take the form of cupcakes for an easy grab an go serving at a get-together. This is a classic staple in Texas kitchens and at events with family and friends. Lady Bird Johnson was even known to serve Texas Sheet cake to guests at the Stonewall Pedernales ranch on a regular basis. Adding cayenne pepper and a little bourbon in the icing give it that punch of taste.

Texas Sheet Cake Cupcakes

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Course Dessert
Servings 36 muffins

Ingredients
  

For the cake:

  • 2 sticks unsalted butter
  • 2 cups unbleached Texas flour
  • 2 cups Imperial Sugar
  • 1 tbsp ground cinnamon
  • ¼ tsp cayenne pepper
  • ½ tsp sea salt
  • ¼ cup dark cocoa powder
  • 1 cup coffee, boiling hot
  • ½ cup buttermilk
  • 2 whole eggs
  • 1 tsp baking soda
  • 1 tbsp vanilla extract

For the icing:

  • 14 tbsp unsalted butter
  • 4 tbsp dark cocoa powder
  • 1 tsp ground cinnamon
  • ¼ tsp cayenne pepper
  • 4 tbsp whole milk
  • 1 tbsp vanilla extract
  • 3 cups powdered sugar
  • 2 tbsp Bourbon
  • 1 cup chopped, roasted pecans

Instructions
 

  • Preheat oven to 350 degrees F. Roast pecans on a baking sheet for 7 minutes.
  • If using a 13 x 8 pan, line with parchment paper and butter the top of parchment paper. If making cupcakes, line with cupcake papers.
  • In a large mixing bowl, combine the flour, sugar, cinnamon, cayenne and salt and set aside.
  • In a medium saucepan over medium heat, melt the 2 sticks butter. Add the cocoa powder and stir. Add the boiling hot coffee and stir to combine.
  • Pour the mixture over the dry ingredients and stir. Let cool for about 5 minutes.
  • In a medium bowl, pour the buttermilk and add beaten eggs, baking soda, and vanilla.
  • Stir the buttermilk mixture into the butter/chocolate mixture.
  • Pour into a sheet cake pan or cupcake pans (makes 36) and bake art 350 degrees for 20 minutes (sheet cake), or 15 minutes (cupcakes)
  • While cake is baking, make the icing. Chop roasted pecans. Melt butter in a saucepan. Add cocoa, and stir. Remove from heat. Add milk, Vanilla, powdered sugar, cayenne pepper, and bourbon. Stir in pecans. Spoon onto cake or cupcakes.
  • Indulge!

Notes

I have frozen this cake with great success. It is nice to cut into squares, place on a plate, and freeze. Let thaw for a quick dessert.

Texas Citrus Rustic Cake

This time of year I buy 5 lb and 10 lb bags of Texas oranges and grapefruit to enjoy a multitude of ways. So, when I saw this recipe for Texas Citrus Rustic Cake in Texas Monthly, I had to try it.

Kevin Wenzel of Wiseman House Chocolates in Hico, Texas is the creator of this citrus delight. Although it has no chocolate, he compares the cake to his chocolates as being “full-flavored, not sweet-focused”.

The ground fresh roasted almonds give the cake the rustic texture and the citrus paste made from orange, lemon, and Texas olive oil insure a strong citrus infusion of flavor.

I made this cake as a welcome back present for a native Spaniard friend (now a Texan) and his wife who had just returned home from north of Madrid visiting his family. Ironically he said it tasted just like his mom made. (Well, we do have very strong Spanish roots here in Texas)

This could easily become a family fave. And who knows…a little chocolate drizzled on top may be a good idea:)

Texas Citrus Rustic Cake

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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Servings 8

Ingredients
  

  • 1 large orange (or two small tangerines)
  • 1 large lemon
  • ⅔ cup Texas olive oil
  • 6 oz raw almonds
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 4 large eggs, room temperature
  • ½ tsp sea salt
  • 1½ cups sugar

Instructions
 

  • Preheat oven to 250 degrees. Place whole citrus in a pot with enough water to cover the fruit. Bring to a boil, then lower the heat and simmer for 30 minutes to soften the fruit.
  • While the fruit is at a simmer, place almonds on a baking sheet and toast in the oven for 20 minutes.
  • Remove almonds and allow to cool.
  • Turn oven to 350 Degrees.
  • Add cooled almonds to food processor and pulse until they reach a sandy texture. Add flour and baking powder to the processor. Pulse to combine. Pour in a separate bowl.
  • After citrus has simmered, pour out the water and let cool to room temperature. Cut fruit in 1/4 and remove seeds. Place fruit, with skin, in a food processor and puree until smooth. While processing, slowly pour in olive oil to make a paste.
  • In a bowl, whisk eggs with salt until foamy, then add sugar a little at a time while whisking until dissolved.
  • Fold in orange paste. Then fold in flour mixture. Do not over mix. Pour into a 10” springform pan. (I used an angel food cake pan). Bake for 45 minutes to one hour, until a toothpick inserted in the center of the cake comes out clean. Remove from oven and let cool on a wire rack until the sides pull away.
  • Dust with powdered sugar if desired.

Video

Notes

I made this cake as a welcome home present for a Spanish friend and his wife who had just returned home from north of Madrid visiting his family. Ironically he said it tasted just like his mom made. (Well we do have very strong Spanish roots here in Texas)
It is light with a minimal sweet taste. The ground almonds give it a rustic texture.
This could easily become a family fave.

“The Queen of Hospitality” — Jean Dooley Tellkamp

My friend Jean Tellkamp is the queen of hospitality. My husband and I have been guests for dinner at her and her husband Scott’s home a number of times, and every occasion is a special event.

Her carefully thought-out menu, pulled from her extensive collection of cookbooks, is always complimented with a thematic table scape. This evening is no exception!

A beautiful white-on-white tablescape with thrift store-found crystal sets the stage for this flavorful dining experience. Think: layer a white tablecloth, furry white material as a runner, lots of candles, and plastic silver chargers to create romantic affair.

Herbed Roasted Pork Tenderloin is accompanied by Spinach A La Jean and Herb Crusted Potatoes. Desert tops off the meal with a nod to her German roots in Fredericksburg in the form of Chocolate Nut Strudel.

Remember: Imitation is the highest form of flattery! Jean would be honored to have you pull from her menu and ideas!

Herb Roasted Pork Tenderloin

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Prep Time 30 minutes
Cook Time 40 minutes
Course Main Course

Ingredients
  

  • ¼ cup soy sauce
  • ¼ cup Worcestershire Sauce
  • 1 cup Madeira wine
  • ¼ cup oil
  • 1 tsp dried thyme
  • 1 tsp dried marjoram
  • 1 tsp rubbed sage
  • 1 tsp garlic powder
  • 1 tsp ground ginger
  • 1 tsp salt
  • 1 tsp pepper
  • 2 large, yellow onions thinly-sliced
  • 2 tbsp salted butter
  • 2 tbsp olive oil
  • 1 lb sliced cremini mushrooms
  • 1 cup beef broth
  • 1 1.5 lb package pork tenderloin

Instructions
 

  • Preheat oven to 350 degrees.
  • Stir together soy sauce and next 11 ingredients in a shallow dish or heavy-duty zip-top plastic bag.Reserve ¼ cup of marinade to mix with pan drippings.
  • Prick the pork tenderloin with a fork, and place in marinade, turning to coat. Cover and seal & chill for 2 hours; let stand at room temperature 30 minutes. Remove from marinade, discarding the marinade.
  • Place pork on a rack in a roasting pan.
  • Bake covered at 350 degrees for 40 minutes, or until meat thermometer inserted into the thickest portion registers 160 degrees.
  • While pork is roasting, melt butter with olive oil in a large skillet.  Heat the butter and oil over medium-high heat.  Throw in the onions, stirring occasionally, until the onions are golden brown and soft, or 20-25 minutes.  Add the sliced mushrooms and 2 tablespoons of the reserved Madeira marinade mixture.  Stir to combine and continue cooking until very deep in color, 5-7 minutes more.
  • Remove from heat, but keep warm.
  • Remove tenderloin from rack and wrap with foil to keep warm.
  • Scrape pan drippings from roasting pan into a 2 cup glass measuring cup.  You can further loosen the drippings from the pan by adding beef broth. Add the remaining reserved Madeira marinade mixture to the pan drippings/broth and mix well.  Measure 1 tablespoon cornstarch for each cup of the mixture.  Stir together cornstarch with 1/4 cup water until smooth, and stir into the drippings.
  • Pour mixture into a small saucepan; bring to a boil.  Boil, stirring constantly for 1 minute, or until thickened.
  • Slice the tenderloin, top with the carmelized onions and mushrooms, and drizzle with Madeira/drippings mixture.  
  • Yield:  6-8 servings

Notes

Preparing the onions/mushrooms step can be done earlier in the day to free up your time before serving.  Just complete Step 6, cool mixture slightly and store in the refrigerator until the pork loin is roasted.  Take out, reheat and simmer in skillet until you are ready to serve.

 

Herb Crusted Potatoes

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Prep Time 10 minutes
Cook Time 45 minutes
Course Side Dish
Servings 4

Ingredients
  

  • 1½ lbs Yukon Gold potatoes, cut into wedges
  • 1 tbsp olive oil
  • 1 tsp garlic salt
  • 1 tbsp minced fresh rosemary
  • 1 tbsp dried thyme
  • 1 tbsp dried oregano
  • ½ tsp salt
  • ¼-½ tsp pepper

Instructions
 

  • In a large bowl, toss potato wedges with oil.
  • Combine garlic salt, rosemary, thyme, oregano, salt and pepper.
  • Sprinkle seasoning mixture over the potatoes and toss to coat.
  • Arrange the potatoes in a single layer in a 15” X 10” baking pan coated with cooking spray.
  • Bake at 425 degrees for 40-45 minutes, or until the potatoes are tender, stirring once.

 

Spinach A La Jean

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Prep Time 10 minutes
Cook Time 30 minutes
Servings 5

Ingredients
  

  • 2 packages frozen chopped or cut leaf spinach
  • 4 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 tbsp chopped onion
  • ½ cup evaporated milk
  • 6 oz Pepper Jack cheese, OR 3 oz. Pepper Jack + 3 oz. Gruyere cheeses, cut into cubes
  • ½ tsp pepper
  • ½ cup vegetable liquid (from drained, cooked spinach)
  • ¾ tsp celery salt
  • ¾ tsp garlic powder
  • 1 tsp Worchestershire sauce

Instructions
 

  • Preheat oven to 350 degrees.
  • Preheat oven to 350 degrees.
  • Melt butter, add flour and stir over medium heat for 2 minutes.
  • Add onions and all liquids. Cook until smooth and thickened.
  • Add cheese(s), and cook until melted.
  • Combine with spinach, put in greased casserole.
  • Put in refrigerator overnight (best).
  • Set out 1 hour before cooking to bring to room temperature.
  • Bake at 350 degrees for 30 minutes.
  • Serves 5-6.

 

Chocolate Nut Strudel

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Prep Time 20 minutes
Cook Time 30 minutes
Course Dessert
Servings 8

Ingredients
  

  • ½ package Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet)
  • 1 egg, beaten
  • 1 tbsp water
  • 4 squares Baker’s Semi-sweet Baking Chocolate, or 4 oz.
  • 2 tbsp milk
  • 1 tbsp butter
  • ½ cup finely-chopped walnuts or pecans
  • 2 cups heavy whipping cream
  • 2 tbsp Kahlua
  • 1 bottle dark chocolate syrup or sauce

Instructions
 

  • Thaw pastry sheet at room temperature until it safely unfolds flat. Do not tear at folds.
  • Heat oven to 375 degrees.
  • Mix egg and water in small bowl.
  • Microwave chocolate, milk and butter in large bowl on High 1-1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Depending on your microwave, you might have to add an additional 15 seconds to fully melt it. Be careful not to add too many extra seconds to avoid burning the chocolate. Stir after each heating.
  • Unfold pastry sheet on lightly floured surface. Roll into a 16” X 12” rectangle. Spread a thin layer of chocolate evenly on pastry to within ½” of the edges. Sprinkle nuts evenly over the chocolate.
  • Starting at short side, roll up jelly-roll style.
  • Place seam side down on ungreased baking sheet. Tuck ends under to seal. Brush with egg mixture.
  • Bake 35 minutes or until golden.
  • While baking the strudel, beat 2 cups of whipping cream in a chilled mixing bowl with beaters (or whisk attachment).  Chill bowl and beaters in the freezer for 30 minutes prior to mixing. 
  • When the cream starts to thicken, add the sugar and Kahlua, and continue to beat until firm.  Don't overbeat!  Makes 4 cups whipped cream.
  • Cool strudel for 30 minutes on wire rack.  
  • Slice and serve warm.  Top with a scoop of whipped cream, and then drizzle with chocolate sauce.  

Savory Cookies with Bourbon Tomato Jam — A cheesy bite of delight!

If you would like to really “wow” your guests or fellow revelers on New Year’s Eve, this savory cookie is the answer!

My friend Sandi Mueller, former educator turned baker extraordinaire – turned me on to this delight. She piqued my interest when she said she had never served anything that received more rave reviews than this appetizer. Her guests kept coming back for “just one more”. Knowing the breadth of her repertoire, I was duly impressed.

The combination of a rosemary cheesy cookie topped with a tomato jam infused with bourbon, creates a mouthful of flavor. Although the process is two part – one for the jam, and one for the cookie, you can find a slot of time and make the jam and then store in the fridge until you make the cookies. This is exactly what I did!

Another benefit is that there will definitely be some jam left over and it is a perfect addition for a charcuterie.

For a feast for the eyes as well as the mouth, you can add the cookie to a plated salad instead of bread. The jam’s red color gives the salad a pop.

Savory Cookies with Bourbon Tomato Jam

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Prep Time 30 minutes
Cook Time 25 minutes
Course Dessert
Servings 30 cookies

Ingredients
  

Savory Cookies

  • 1 cup unsalted butter
  • 1 cup cheddar cheese
  • 1 deseeded and finely-chopped jalapeño
  • 1 8" sprig rosemary, leaves only finely chopped
  • ½ tsp cosher salt
  • 2 tbsp white sugar
  • 1½ cups flour

Bourbon Tomato Jame

  • 1.5 lb cherry tomatoes
  • 1 - 1½ cup sugar
  • ½ cup apple cider vinegar
  • 1½ tbsp chili flakes
  • 1½ tsp minced garlic
  • ⅓ cup finely-diced onion
  • ¾ tsp kosher salt
  • ¼ cup Bourbon

Instructions
 

Bourbon tomato jam

  • Mix all the ingredients except for the bourbon in a sauce pan. Bring the mix to a boil on medium heat while stirring to dissolve the sugar. Once the mixes come to a boil, increase the heat to keep it at a boil.
  • Let the mixture boil while stirring and gently crushing the tomatoes with a spoon or meat crusher as they soften after about five minutes of cooking time. Add the bourbon and mix.
  • The mixture should keep cooking until the liquid has become very syrupy and thick. The time depends on the heat of your stove and how much liquid is present in the tomatoes. The end product will resemble preserves with tomato pieces in it.
  • This can be stored in a glass bowl until needed. You’ll probably have a little bit left which is great as an addition to a Chacuterie board.

Savory Cookies

  • In a stand mixer, place the softened butter, sugar and salt and cream all together. Add the cheese, rosemary, and jalapeño.
  • Add the egg and mix until it is well incorporated into the dough.
  • Add the flour and mix completely. Cover and chill in the fridge for about 30 minutes until the oven has preheated.
  • Preheat oven to 350° F and lying to cookie trays with parchment paper.
  • Make one and a half inch round balls and placed them on the cookie tray with a little space in between. Create a deep well in each dough ball using a moisten them.
  • Fill each well generously with bourbon tomato jam.
  • Bake in a preheated oven for 20 to 25 minutes. The cookies should be golden on bottom and light golden on top.

Video

Notes

If you are storing the cookies, do not stack! The jam will stick to the bottom of the cookies I simply placed parchment paper in between each layer and have had good luck freezing.

New holiday staple!

Of course we all love Mac and Cheese. Add slightly sweet butternut squash and viola! The love goes to obsession.

This is a great dish to make for your Christmas meal, but it also is wonderful to have around during the holidays when you are reduced to snacking and trying to maintain some bit of healthy status. It is filling, and by using chick pea macaroni, the carbs are cut a bit without sacrificing taste.

I especially like this recipe for a couple reasons:
1.The onions and rosemary create a nice savory appeal.
2. By simply layering the mixture with cheese, there is not the stringy cheese spoon.

Want to branch out? Try penne, ziti, or twirls for a different look. Cheese options could be Colby, Swiss, Pepper Jack, or Emmental. Also, throwing in a chopped jalapeno or two is always a good option.

You can also throw together a salad and enjoy a complete veggie meal!

Butternut Squash Mac and Cheese

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Prep Time 10 minutes
Cook Time 45 minutes
Course Side Dish
Servings 12

Ingredients
  

  • 12 oz dried macaroni
  • 1 butternut squash, cut in ½ and drizzled with olive oil
  • 2 whole yellow onions
  • ½ cup butter, divided
  • 3 tbsp flour
  • 2 cups milk (preferably whole)
  • 2 cups grated sharp cheddar
  • 1 tbsp fresh, chopped rosemary
  • ⅛ tsp nutmeg
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 400 Degrees F. Place butternut squash cut side up on a baking sheet and roast for 25 minutes. When the squash is tender, scrape out the flesh and mash with a spoon or potato masher. (Reduce oven temp to 350 degrees after removing squash)
  • While the squash is roasting, cook the macaroni until al dente. Drain, rinse with cold water to stop the cooking process and set aside.
  • Melt 1/4 cup butter in a large skillet, add the sliced onions and cook until they are a deep golden brown. Remove from the skillet and set aside.
  • In same skillet, melt the remaining 1/4 cup butter and then whisk in the flour. Add the nutmeg and cook, stirring constantly, for about 2 minutes.
  • Add the 2 Cups milk, and whisk until mixture is smooth. Turn the heat to high and bring to a boil while continuing to whisk. After sauce has thickened, turn heat to low and whisk in the butternut squash. Stir in the fresh rosemary. Add the cooked macaroni to the pan and stir until the macaroni noodles are all coated.
  • Season with salt and pepper according to taste.
  • Grease a 2 quart casserole dish. Pour half of the noodle mixture into the pan.
  • Sprinkle half of the cheddar over the macaroni noodles. Add the remaining noodle mixture and top with the rest of the cheese.
  • Bake in 350 degree oven for 25 minutes or until cheese is bubbling.
  • Serve warm.

Video

Notes

Leftovers, if there are any, freeze well.

How to reimagine the ubiquitous Green Bean Casserole

Certain holidays have their lists of “expected” dishes. The green bean casserole is one of those that appears every Thanksgiving and Christmas. Green beans are a crown pleaser from children to adults, but the traditional recipe is not exactly the healthiest.

This recipe takes a small bite out of tradition, with tasty ingredients that are pure and to the point. It even cuts a few calories along the way and leaves you feeling satisfied, but not stuffed.

So, take a walk on the wild side, and be creative with your green beans!

Roasted Green Beans with Parmesan Breadcrumbs

Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Side Dish
Servings 6

Ingredients
  

  • 1½ lb green beans, trimmed
  • 1 medium red onion, sliced into rings
  • 8 oz portobello mushrooms, sliced
  • ½ cup EVOO, divided
  • 1 tsp kosher salt
  • 1 tsp freshly ground pepper
  • 1 cup fresh bread crumbs (can use Panko)
  • 1 tsp dried oregano
  • ½ cup grated parmesan
  • Juice and zest of one lemon

Instructions
 

  • Preheat oven to 425 degrees. On two rimmed baking sheets, arrange green beans, onions, and mushrooms. Season with salt and pepper and toss each with 1/4 cup olive oil.
  • Roast for 35 minutes until tender and browned.
  • Meanwhile, in a medium skillet over medium heat, heat remaining 1/4 cup oil. Add bread crumbs and oregano and cook, stirring constantly for 3 minutes, until golden brown. Turn off heat and stir in Parmesan and zest of lemon.
  • Top with Parmesan bread crumbs and then squeeze lemon juice over roasted vegetables.

Video