The Best of 2014

*For Ladies who lunch (or gentlemen) 
 Julienne in San Merino.  It's the perfect place to meet a friend.  Service is superb as is the food.  I go there every time I'm in the L.A. area.  I feel like I'm in Paris when I am there.  They serve breakfast as well as lunch but not dinner.  Some day I will devote a blog to the restaurant with a photo of their magnificent patio. Around some holidays they have petit fours to take home in their bakery.

*Best Appetizer
P.F. Chang's Green Bean appetizer- Fresh green beans are dipped in a batter and deep fried.  I had them recently over the winter holidays.  I never go there without ordering them.

*Best Beach Front Restaurant (in the San Diego area- 
The Marine Room (in  La Jolla )- Outstanding food in a picture post-card setting.  Go for lunch or dinner or a high-tide breakfast.  Check ahead to see availability.

*Best Special Occasion Meal

The Ahwahnee Hotel 

The Bracebridge Dinner at Yosemite (in the Ahwahnee Hotel).  Dinner packages are available which include overnight stays.  The dining room at the Ahwahnee is drop dead gorgeous anyway but for this occasion it is transformed into an eighteenth century Renaissance hall complete with a seven course feast. Be prepared.  It is pricey!  If you decide to go next year I recommend you read Washington Irving's Christmas Dinner from his sketchbook before you go.  

*Best Eastern Sierra Restaurant

The patio overlooking Mono Lake

The Historic Restaurant at Mono Lake-  It's only open during the warmer months.  Jim O'Mealy is their outstanding chef.  Go during daylight hours to insure a view of Mono Lake.  About a year or so ago I was there while Governor Brown and his wife were there dining.

Amarena Cherries

*Best Restaurant Supply Store
Surfas in Culver City.  It's worth a trip.  They have everything you can't find at Sur la Table.  Last month I found Amarena FABBRI cherries (cherries in syrup).
 I have ordered them from Amazon for the last 2 years.  They are good on ice cream and other desserts.  YUM!!!

Gifts from and for the Kitchen

There are many ways to give cookies.  One way is to give them in a cookie jar.  This makes a great gift for a college man or bachelor.  I gave this moose to son several years ago and he gave it back this year- which made the gift even better.

Me on top-  Gavin below

This year I decorated a small tree with gingerbread cookies.  I also called it a family tree because each cookie represented someone in my family.  Some are more recognizable than others.

When I wrap packages I will take them off the tree and use them as gift tags. Any gingerbread recipe will work.  I used a biscuit cutter and placed them on the cookie sheet- then inserted a piece of a paper straw to make the hole.  Bake them with the straw in place and remove the straw after baking while the cookie is still warm.  Some decorations can be put on before baking- others such as frosting can be added later when the cookies are cool.  Tie them with a red ribbon.  Remember they are fragile.  They can be edible of course but I don't recommend it as they may become hardened after being on the tree.

Paul

Travis

These were some of the most
recognizable cookies.  Travis with red curly hair- Paul in his new sunglasses- Savannah with her ballerina bun (although it doesn't do her justice) and Tim with his red hair and glasses.

Tim

Savannah

There are other ways to give cookies and kitchen gifts.  Look in the grocery store this time of year and you will find inexpensive dishes and boxes.  I packed an assortment of cookies in bottle boxes that were very festive.

Jellies and sauces can be given in clear jars with festive tops meant for bottles.  In the forefront of the photo, I poured Cinnamon Whiskey Sauce in a small wine carafe and topped it with a cork decorated with Santa coming down the chimney.  Next to the sauce in a jar of Tomato Marmalade I made last fall.  It was topped with a snowman wearing a scarf I found in a Laguna Beach shop.  

Hand Knit Dish cloths

Almost every year I make dishcloths to give to friends.I use fine cotton yarn is bright colors and knit them with number 2 or 3 needles as you would use on a baby sweater.  My favorite yarn is by Katia.
The dish cloth is more sanitary than a sponge to do dishes.  It can go through the dishwasher in the basket when you do your dishes or thrown in the washing machine.

Cast on 4 stitches.  Row 1: Knit.
Row 2: K 2 sts, K to end of row.  Repeat row 2 until you are satisfied with the size (you are half done). Next row: K 1, k 2 tog., YO, k 2 tog, k to end. Continue the last row until 4 stitches remain.  K 4 sts and bind off.    

A Perfect Hostess Gift

The holiday season is the time we are most often invited to dinners or parties.  The usual guest often arrives with a bottle of wine.  The alternative could be to arrive with a dozen Cranberry Tassies in an egg carton. Tassies are traditional Southern desserts similar to tiny tarts. This hostess gift will guarantee to make you a popular guest even if you don't know anyone at the party.   This version is done in a microwave oven.  I bake the tassies in one carton and  have a clean carton and fresh paper liners to use as the "gift wrap".  If the tassies should emit smoke during cooking, this could be due to inconsistencies in the wattage of different ovens.  If this should happen stop the cooking process for a minute or two.     

Cranberry Tassies:

                               

1 4-ounce package cream cheese

½ cup plus 1 tablespoon butter, divided
1 cup all-purpose flour

¾ cup brown sugar, packed tightly

1 teaspoon vanilla extract

Dash salt

½ cup fresh cranberries, finely chopped
1 tablespoon finely chopped pecans

Soften the cream cheese and 1/2 cup of butter in a microwave safe bowl.  Microwave on HIGH 10-20 seconds until the mixture can be stirred easily.  Blend in the flour.  Chill the pastry.  When chilled, roll out into 24 1-inch balls.  Place each ball into a paper liner which has been placed in the egg carton.  Push in the center of the ball with your thumb, forming a depressed area to be used for the filling.  Microwave on HIGH 2 minutes rotating after 1 minute.

Beat together the egg, 1 tablespoon of butter, brown sugar, vanilla and salt.  Stir in the cranberries and pecans.  Place one small spoonful of filling in each shell.  Microwave on HIGH two minutes, rotating once.  Watch carefully, filling will bubble up and may be very hot.  Remove from carton carefully.  Repeat procedure with remaining tassies.  Cool before removing from the carton.

If you plan to deliver them as a hostess gift, you will need a clean carton and fresh paper liners.  When the tarries are cool, take them out of their papers (which are most likely sticky) and put them in fresh paper liners.  Pack them in a clean egg carton and tie with a ribbon.   

                                  

Dressing the Table

It's time to plan the Thanksgiving table.  More than once our table was made from a large sheet of plywood.  After all, how many people have a dinner table that can accomadate 20 or more people?The first time we did it, I did splurge on a large black tablecloth.  Many would say, "Why black?"  I was going to use my grandmother's white china with the gold trim.  What more would show it off than black.  It was set up in our "Japanese Room" so we supported it with bricks and put cushions on the floor for seating.  The centerpiece was a wide white ribbon.  

Another year, the plywood was supported by saw horses.  Again I used the black tablecloth and this time we bought inexpensive folding chairs in black.  Overhead we strung tiny white lights. To save table space I prefer to have a separate place for the food such as a counter top if there is one near the table.  Whatever you choose dress the table a day or more ahead of time.  On the big day, you can concentrate on the food.

Bittersweet is my favorite splurge for decorating the table.  It is a little pricey but can usually be found in a good florist shop.  

Pecan Pie

A separate table can be set up for dessert.
The food itself can be the decoration here.
We always have lots of pies:  Pecan, Pumpkin,
Apple (this year it will be Cinnamon Apple with
ice cream and Fireball Cinnamon Whiskey Sauce).  The "cinnamon" part of the pie will be my normal pie crust with one teabag (Lipton's Cinnamon Stick tea) added in with the flour.
 I like to use my bicycle cutter to cut strips and weave across the top of the pie.  The sauce recipe is simple and YUM!!!

Fireball Cinnamon Whiskey Sauce

1/4 cup heavy cream

3 tablespoons sugar

1 teaspoon butter

1 tablespoon Fireball Cinnamon Whiskey

1/4 teaspoon cornstarch

Mix the heavy cream, sugar and butter in a small saucepan.  Place over medium heat.  Mix the whiskey and cornstarch in a small dish until smooth.  Stir in the cream mixture and return to heat. Cook, whisking for 2 minutes or until the sauce thicken but is thin enough to pour.  The sauce should be served warm but may be made ahead and refrigerated.  Reheated before serving.  

    

Maple Syrup Forever

I've always been intrigued with the maple syrup which comes in a log cabin container.  It was common when I was growing up.  Now it is hard to find.  

Some years ago my cousin, David decided to fly his airplane across the United States and up the eastern coast of Canada.  I was teaching at the time and about to start my summer vacation.  So I elected to go along.  I wrote in my trip diary from Toronto that we were trying to order typical Canadian food but we weren't sure what it was.  David had steak one night but thought it might be from Chicago??  On Prince Edward's Island lobster dinners were everywhere.  Even the local Catholic Church was "licensed" and served lobster dinners every night except Sunday.  In St Johns, Newfoundland we ate in our hotel and I had a "Newfie Night Cap"- a coffee laced with a local brandy called Screech and topped with whipped cream.  In Goose Bay, Labrador they served us carabou and moose burgers.  Before we left for home I found maple syrup in a log cabin and brought it back. To my disappointment just across the border in the U.S. I saw the same syrup for a much lower price.

Maple Tree in my front window

I have a maple tree in my front yard in Mammoth.  My favorite maple syrup recipe is Mountain Maple Granola.  It is great for hiking in the mountains or for an easy breakfast or an afternoon snack.  It makes a good gift as well and can be stored in an airtight container for quite a
while.

Mountain Maple Granola

5 cups rolled oats.  

1 cup dried cherries

1 cup brown sugar, divided

1 1/2 cups slivered almonds

1 1/2 cups cashews, roasted with sea salt

2 1/2 teaspoons ground cinnamon

1 teaspoon salt

1 cup pure maple syrup

Preheat oven to 375 degrees.  Combine 1/2 cup of packed brown sugar to dried cherries. Set aside.  

Toast the oats, almonds, cashew, cinnamon, and salt together in a large skillet until fragrant, 7 to 8 minutes.  Add remaining 1/2 cup brown sugar and maple syrup to toasted oat mixture.  Stir until well mixed.  Spread granola mixture onto a baking sheet.  Bake 9-10 minutes.  Remove from oven and add cherry-brown sugar mixture.  Stir and return to oven for an additional 9-10 minutes.

Mountain Maple Granola

October in June

Aspens around June Lake

Aspens around June Lake

Fall colors usually arrive in the Mammoth Lakes area around the month of October.  June Lake is the most popular photography location for Aspen trees.  I have been here when there when every turnout around the lake is occupied by a photographer with his car and camera.   It was around lunch time so I stopped in at my favorite resort-The Double Eagle- to have lunch at their restaurant, Eagle's Landing. 











Eagles Landing Restaurant is in a perfect location for a view of the mountains surrounding June Lake.  From one side of the room are booths with a view of a babbling stream- from the other side are large pine trees.  The last time I was here for dinner with my son, Tim- a large raccoon entertained us by climbing the tree until he was so high, we could see him no more.  The dining room is large with a high ceiling.  One side of the room is enhanced by an immense fireplace.  Today it is cool and a fire is burning within.

Baked Brie with Seasonal Fruit

I order my favorite appetizer here- Baked Brie with an Apricot Glaze and fresh fruit.  It has the perfect colors of fall in the dish and is served with a small loaf of French bread.  

My special pleasure was meeting Chef David Morriss.  He is talented at his trade and shared with me his plans to expand the menu with innovative dishes for dinner entrees.  (He also promised to keep the Baked Brie on the menu as an appetizer).  I believe he will be successful in making the restaurant a popular dining experience in the Eastern Sierra.  

      

Apple Cake for October

Mise-en-place

Cooking with Granny Smith apples in October is something to look forward to.  One of my favorite cakes is made with Granny Smiths.  The cake is full of spices: cinnamon, ground cloves, ground ginger, and all spice.  It also has ground pecans.  I make it as a breakfast cake without any topping but it could also be made as a fall dessert.  I start by preparing mise-en-place.  This simply is laying out the ingredients before the assembly.  It is a wise practice used both by professionals and home cooks. In this recipe I wash the apples, core, and chop them but I leave the peeling on. The pecans are also chopped ahead of time and other ingredients are set on the counter.  It is prepared in a bundt pan and best served warm.

Three Stages of the Finished Cake

Out of the Oven onto the Plate

Stage Two: Sliced  for Serving

Stage Three: The Last Bite

Best Side Dishes for Company in the Fall

Autumn Rice

Autumn Rice is a great side for steak.  I have never served it when someone didn't ask for the recipe.  It's also easy to make.  My middle schools students made it when I was teaching Foods.  If you serve it for company, you can chop the vegetables ahead and refrigerate them in a plastic bag until you are ready to start cooking.  Use a concentrated broth.  I use Campbell's Beef Broth- concentrate.  It comes 
in a can in the soup section of your favorite super market.  

Peppers (red, yellow, green), Celery,
 Onion, Pine Nuts

Autumn Rice

3 tablespoons pine nuts

2 cups beef broth

1 cup long grain rice

2 tablespoons unsalted butter

2 tablespoons olive oil

1 medium onion, chopped

1/2 each- red, green, yellow bell pepper

In a large skillet heat the butter and oil over medium heat.  Add onion and saute stirring occasionally, until soft.  Add bell pepper and celery and continue sauteing for about 5 minutes.  Vegetables should be cooked but slightly crisp.  Add pine nuts and continue stirring for 1 minute more.

Add beef broth to rice mixture.  Bring to a boil over high heat.  Lower heat, cover and simmer for 20 minutes or until rice is done.




         Wax Beans- A 2nd great side 

Wax Beans- ready for the table

Wax beans are related to green beans.  They have an identical shape and texture but are pale yellow and much milder in taste.  They have a short season.  In this recipe for wax beans use your favorite honey. My favorite is Lavande de Provence.  Last winter when I was is Paris I found it at the gourmet food shop in Paris -Fauchon.  I suppose it sounds kind of crazy to bring a jar of honey home in my suitcase but to me it is a special treasure (and a reason to go back when I run out- does that sound nutty or what???????

Add captionWa

Wax Beans with Honey

1 1/2 pounds wax beans, trimmed

1 tablespoon (your favorite) honey

2 teaspoons finely zested fresh lemon peel

Salt to taste. 

Cook beans in boiling, salted water 6 minutes or until tender.  

Drain, then toss with honey, zest, and salt in a large bowl.  

                                             

                 

GNO

The Ahwahnee Hotel in Yosemite Valley

It's Thursday and my friend Edie and I are off on the ultimate GNO- Girl's Night Out.  Our destination is Yosemite Valley to stay at the world famous Ahwahnee Hotel for one night.  HOO HOO!  Queen Elizabeth once rented the entire hotel for her stay.  Countless other celebrities also stayed here. We arrived at the hotel in time for lunch on the patio.  Our room has a view of the central lawn.

A Trio of Ice Creams for dessert         

For our dinner reservation we had to change out of our shorts into a more dressy attire.  The formal dining area is long and elegant with windows which wrap around two sides of the room. Each table is lit with a long taper in the center.  The effect can only be described with one word- ROMANTIC.  Of course it would have been more romantic if we had men with us.  HA!  The dessert helped make up for that. It was a trio of ice creams made in house. It was as tasty as it was beautiful.  

Our Morning Breakfast

The next morning we are back in the dining room for breakfast of Eggs Benedict, French Toast and Mimosas.     We were also lucky to have a window view.  Just as my coffee was poured a fawn appeared outside on the lawn.  His mother, father, and brother were with him all of them having breakfast as well (theirs of course was the morning grass).  They were undaunted by human 
curiosity seekers and photographers and allowed humans to get up close and personal.    

Our Entertainment over breakfast

We returned to Mammoth in the afternoon still wearing summer clothing.  When we got to my condo the maple tree outside had a few red leaves on it.  Fall is here at last.  

The next morning OMG- it is snowing!!! A light dusting but even so- did we have a one day autumn??? Is winter weather on the way??? 

The Scottish Connection

Last week I e-mailed my friend Ellen in Scotland to get her opinion on the issue of a possible cessation of Scotland from Great Britain which came to a vote soon after I heard back from her.  I had met Ellen through my former pen pal, Dorothy whom I had corresponded with from sixth grade through college.  Dorothy came to the U.S. to visit me in the 1960's, married and is now living with her husband in Northern California.  

I have Dorothy's mother's recipe for Scottish Tomato Soup.  It is a hearty recipe suitable for Scotland's chilly winters as well as the winters here in Mammoth Lakes.  I tried it this week on a friend who came to dinner. 

Scottish Tomato Soup

Adding Ingredients to the Stock

Beef Stock*

2-pound can tomatoes

3-4 carrots

1 large onion

2 medium potatoes

1 small piece rutabaga, if desired

Salt and pepper to taste

2 Tablespoons pearl (large) tapioca

*Make the stock by cooking 2 small or 1 large beef shank for about 1-1 1/2 hours.  Use as much water as you want soup.  

Add all the other ingredients to the stock and cook for one hour or until all vegetables are tender.  The vegetables should be cut up into fairly small pieces.  Put everything through a sieve (or food processor).  Add tapioca, stirring and boil 20 minutes or until tapioca is clear.

Scottish Tomato Soup

To get back to Ellen, I visited her and her husband, Bill some years ago and have never forgotton what they served for dinner- their national, storied dish- HAGGIS.  I always thought Haggis was 

a hearty concoction prepared in the lining of a sheep's stomach.  Bill, however, in his strong, deep brogue set me straight.  Haggis, he said was an animal from the high, pointed peaks of Scotland.  The two legs of the goat-like creature on one side of the animal are much shorter than the legs on the other side of the animal.  This enables the animal to feed on the vegetation of the highest mountains.  If the legs were equal in size, the steepness of the slope would surely send the animal down the  mountain swiftly.  Since the meat of the animal is highly revered, the mountain people devise various methods to try to get the haggis to turn around in order to get him off balance.  They then wait for him to fall and roll down the high brae into the lowland where they can take their prey home to prepare their national dish- a delicious, spicy main course suitable for a queen. 

When we finished our meal, I told Bill I was stuffed.  He roared with laughter.  Apparently "stuffed" in Scotland has an entirely different meaning than here in the U.S. 

When Pigs Fly

Sierra Sangria

This morning I took one of my favorite walks in Mammoth- from Twin Lakes down the hill to my condo.  It was late morning and by the time I got to North Village it was lunch time.  I had already walked almost 3 miles and I was hungry for lunch. My favorite Mexican restaurant  in town is Gomez's.  I found a table outdoors and ordered Sierra Sangria.  It was a beautiful garnet color and was made with Merlot, Agave Tequila, St Germain Elderflower liqueur, citrus fruits, pomegranate, and organic agave fruit.                       

When Pigs Fly

For my entree (actually it was listed as an appetizer), l ordered When Pigs Fly.  It came on a leaf of Romaine and was a truly beautiful presentation. Five pork ribs in a chipotle chile sauce.  Hot, spicy (just right)- it is my new favorite item on the menu.

Polka Dot Peach Pie

Polka Dot Peach Pie

Today was a perfect day in Mammoth.  While much of the state and country are having difficult weather, here it is clear and warm but breezy enough that my morning walk was pleasant.  When I returned I made a peach pie.  I've been experimenting with the use of dried tea in a pie crust.  There are so many teas available in supermarkets today that it is often challenging to find the one you want. Celestial Seasonings makes one called Lemon Zinger- an herbal tea that I thought might go with Peach Pie.  The crust is left with black polka dots from the tea.

Polka Dot Peach Pie 

Pie Crust                                                          Peach Filling

2 1/2 cups all-purpose flour                            6-8 ripe peaches

1 tea bag- Lemon Zinger (divided)                  3/4 cup sugar

     (by Celestial Seasonings)                           1/4 cup tapioca

1 teaspoon sugar                                              1 tablespoon Peach Schnapps

1 teaspoon salt                                                 2 teaspoons unsalted butter, cut into small pieces

1 cup unsalted butter, cold                               1 tablespoon heavy cream

Ice water (amount to be determined

To make the crust:

• Fill a glass measuring cup with ice and water.  Set aside.
• Place flour in a mixing bowl.  Open the tea bag, saving 1/4 teaspoon dry tea for the topping.  Sprinkle remaining tea into the flour.  Place flour/tea mixture, sugar, and salt into the bowl of a food processor.  Mix a few seconds to combine.  
• Cut small pieces of the butter and place into the flour mixture.  Pulse 12-15 times.
• Remove ice from water.  Turn the processor to the ON position.  Very slowly add the cold water through the tube as the dough turns in the processor.  Add only enough of the water to moisten the dough and make it stick together.  It will turn into a large ball shape.  

Divide the dough in half and refrigerate, wrapped until chilled.  

To make the filling combine peach slices, sugar, tapioca and Peach Schnapps into the mixing bowl. 

Roll out the bottom crust and place in a pie pan overlapping the edge by about 1 inch.  Add the peach filling and dot with butter pieces which have been cut into small pieces.  Roll out the top crust.  Place over the pie, pinching the edges to seal in the filling and trim off excess.  Combine the heavy cream with remaining dry tea and brush over top crust.  

Bake in a preheated 400 degree oven for 10 minutes. 

Reduce heat to 350 degrees and continue to bake 40-45 minutes or until golden brown.

 

Making Sun Tea in the Solarium Window

Make the sun tea by filling a carafe with fresh water. Place one family sized tea bad (for iced tea) into the water and place the carafe in a sunny window.
Leave in the sunny window until the water turns the desired color.  

Aspic- The Dreaded, Funny Food???

Being a foodie, I always love food movies.  I had always wanted to see the old comedy, "Dinner at Eight" with Jean Harlow.  Last week it was on TV.  I tried to watch it but 3 long phone calls made it impossible to follow the story.  I did however catch one of Harlow's lines, "I had to drop the aspic on the floor".  

Aspic also was the butt of jokes in "Julie and Julia" with Amy Adams portraying Julie Powell as a food blogger whose focus was to cook every recipe in Julia Child's Mastering the Art of French Cooking.  At one point Julie tells her husband,  "We are, I'm sorry to say entering ASPICS.  I can't imagine why anyone wants to make them anymore".  Julie's first attempt to unmold the aspic ends up in the garbage disposal where she has trouble getting it to dissolve.  

What is aspic really?  An aspic is a savory jelly, usually clear in which eggs or meats are suspended.  Tomato aspic, usually opaque, is a variation made with gelatin and tomato juice. 

Julia Child devoted 14 pages to aspics in "Mastering the Art of French Cooking" with 9 recipes- not counting variations.  

My own experience with aspics is based on a recipe in the LA Times written by Barbara Hansen- staff writer in the Foods Section sometime in the 1960's.  In her recipe for Tomato Aspic, she tactfully refers to the tomato aspic as a salad ring.  The original recipe served 12 people.  It is molded into a Bundt pan and paired with a crab salad.  I have served it on several occasions. It is especially nice tor bridal showers and ladies luncheons.  The crab salad can also be served alone. It is absolutely delicious!

Tomato Aspic

2 envelopes unflavored gelatin

1/2 cup cold water

2 1/2 cups tomato juice (I use Bloody Mary Mix or "hot" tomato juice)

Ready to chill in the Bundt pan

1 teaspoon sugar

2 tablespoons vinegar

1 tablespoon lemon juice

1/2 teaspoon each salt, Worcestershire

1 tablespoon grated onion

3/4 cup peeled, diced cucumber

1/2 cup diced celery

1/3 cup diced green pepper

Soften gelatin in cold water.  Heat 1 cup tomato juice, add gelatin and stir until dissolved.

 

Tomato Aspic successfully unmolded

Add remaining juice, sugar, vinegar, lemon juice, salt and Worcestershire sauce.  Chill until partially set.  Fold in onion, cucumber, celery and green pepper.  Turn into a slightly oiled 1 1/2 bundt pan. Chill until set. 

Crab Salad

6-7 ounces crab meat

2 hard-cooked eggs, diced

1 avocado, peeled and diced

Toasted croutons (see blog- Using Leftover Bread for making croutons)

Mayonnaise to taste
1/4 teaspoon salt
Dash pepper
Tomato Aspic (above) unmolded
Lettuce
cucumber slices to garnish if desired

Combine crab meat with diced eggs, avocado, croutons, mayonnaise, amd seasonings.  Line center of salad ring with lettuce into which crab salad is served.  Garnish with cucumbers if desired.  

Leftover Bread- Wasted Food or Money Saver/Salad Enhancer?

One of the problems of living alone is buying bread.  Unless I find a small loaf, I end up throwing bread away.  And I love good bakery bread! 

I turned my problem into an advantage by making my own croutons and bread crumbs.  HOO HAH!  

Olive bread- fresh from the bakery is one of my favorites.  Keith, my youngest son and his son- Travis came up for Labor Day weekend.  I made Lasagna one evening.  Keith surprised me by going by Bleu- the local cheese store in Mammoth that I have mentioned in earlier blogs.  He came back with warm Olive Bread  and a wedge of Humbolt  Fog cheese.  YUM! Part of the loaf was left over which I will cut into half-inch cubes and drizzle with olive oil before toasting and storing for future salads.  

Making your own croutons leaves you with the makings of a great salad and the satisfaction of knowing the bread was not wasted.  You can use croutons in a number of recipes.  Here is the one I made with the leftover olive bread.  

Mountain Caesar Salad

1 head Romaine lettuce

2 tomatoes,washed and cut into bite-sized pieces

Mountain Caesar Salad

1 cup Olive Bread Croutons

Dressing of your choice

Parmesan cheese

• Pull apart and wash each leaf of the Romaine.  Toss any outer leaves if they seem limp. The inner leaves are the best!  Tear (never cut) into bite-sized pieces and drain in a towel. Place towel with lettuce in the refrigerator to chill and crisp.  This can be done up to one day in advance.  
• Just before serving, toss lettuce with tomatoes, croutons, and dressing of your choice. Sprinkle with Parmesan cheese just before serving. 

Focaccia Asiago cubes to be tossed with Crisco's Culinary Fusion
 Bleu's Olive cubes waiting for Baker & Olive's Koroneiki EVOO oil

Croutons

Leftover bread, cut into 1/2-inch cubes

Melted unsalted butter or a good olive oil (flavored or not)- the amount of oil varies (enough to moisten but not so much as to make the bread soggy

l

Post Script:  Crisco's Culinary Fusions label claimed to be flavored with Italian Herb. When I tried the oil on the Focaccia crumbs- there was a strong garlic flavor but I could not detect any herb aroma.  I used Koroneiki EVOO from Baker and Olive on the olive bread.  Baker and Olive is my favorite foodie haunts in Encinitas when I visit families of my sons Dave and Keith.   If you are lucky enough to live in the San Diego area, Baker and Olive carries fresh breads daily, olive oils and balsamic vinegars (available to taste).  Koroneiki EVOO is a buttery oil with raw pistachio and green olive flavors.  They also have a wonderful selection of cheeses.  

Salad Days

This morning I made my own pasta. I had a recipe for making pasta but I had lost it and looked on line for a recipe a few months ago.  The pasta was dry and took forever. Then last week my old recipe turned up.  It is so easy to make in a stand mixer.  Then I used my Atlas pasta machine to roll out the dough. 

Pasta Flavors

 I flavored the dough with powdered cheddar and Berber spice from my last trip to Surfas (a food supply source in Culver City).  They can also be ordered on line at surfasonline.com. Berber spice is a combination of North African spices (paprika, coriander, chilies, and cinnamon).  It has a rich, deep orange/brown color.  I have also made spinach pasta from a powdered flavor purchased from Surfas.  

Basic Homemade Pasta

1 cup semolina

1 cup all-purpose flour (with flavor added)*

1 teaspoon salt

4 eggs

Measure the semolina into the bowl of your stand mixer. *Place 1 or 2 tablespoons of the flavoring into your 1-cup measuring cup adding the all-purpose flour and leveling off.  Add to the mixing bowl along with the salt.  Add eggs, one at a time and mix on low speed until incorporated.  Continue to mix on medium speed for 4 minutes or until dough is smooth.  

Remove dough from bowl and knead on a lightly floured board until dough is no longer sticky.  Divide dough in 4 parts.

Pasta machine with Spinach leaves

Starting with the widest opening of the pasta machine (# 7 setting), extrude the dough.  Each time the dough is extruded, change the setting until dough reached desired thickness.  At this point attach the noodle maker to the machine and cut desired length.  Alternately you may choose to leave the dough on the board and cut with a small hors d'oeuvre cutter.

Italian Pasta Salad

1/2 pound pasta (use flavored pasta for color and flavor)

1 16-ounce can cannellini beans (drained)

2 tomatoes, washed and drained

1/2 cup Pesto Sauce (recipe follows)

Basil leaves to taste
Parmesan cheese

Bring a large pot of water to a boil adding salt and olive oil to the water.  Add pasta and boil 3-4 minutes until al-dente.
Drain.  Transfer to serving dish.
  

Italian Pasta Salad

Place drained cannellini beans over the center of the pasta leaving a 2-3 inch border.

Add cut tomatoes in a ring shape around the beans. Pour Pesto sauce over all. Sprinkle with Parmesan cheese and add a few cut basil leaves for garnish.

Pesto Sauce

2 cloves (or more) garlic

1/4 teaspoon salt

1/4 cup Parmesan cheese

1 tablespoon basil leaves, rinsed

1/2 cup olive oil

Mince garlic on food processor.  Add other ingredients until smooth.  Pour Pesto Sauce over all and refrigerate until ready to serve.  Sprinkle Parmesan cheese on top and garnish with basil leaves.