Road Trip & Pork Tenderloin Medallions with Mushrooms & Mustard Sauce

The snow birds are back. No, I’m not talking about the swallows and Capistrano or even the loons and Pleasant Lake. I’m talking about our esteemed senior citizens who spend the winter in Florida or Arizona. They are just now finding their way back to New England. Many are devoted golfers who head south for an endless summer on the links. Others have just decided that, after years of cold winters, enough is enough.

For many years my parents were part of the flock of snow birds that heads south every winter for golf and warm sunshine. More often than not, when they returned north, instead of sunshine, they brought the rain. I first noticed this phenomenon when they visited me in Europe. I lived in Switzerland for almost two decades and my parents flew over for a visit every three, maybe four years. They always came in May and their timing was always impeccable. Within twenty-four hours often less, the weather changed for the worse.

The good daughter, I played tour guide and translator and shared many of my favorite places with them. Under cloudy or rainy skies, we hit the road. Not just in Switzerland, we drove through France and Italy and rendezvoused in Austria and Sweden. Umbrellas in hand, we toured the countryside. We wandered through churches, chateaus, museums and farmers’ markets. Rarely in a hurry, we made frequent stops to enjoy the local cuisine and wine.

American tourists have a reputation in Europe, not all positive and not all negative. Many jaded Europeans find our energy, enthusiasm and brilliantly colored golf trousers amusing. They are mystified by our addiction to ice and preference for weak coffee.

Not wanting to appear the yokel, I adopted and adapted many local habits. I more or less gave up ice, started drinking very strong coffee and developed a fondness for black in the winter and beige in the summer. My goal was to develop an air of expatriate sophistication. Did I succeed? Who knows! If it all seems a little foolish; blame it on youth and culture shock.

The bossy daughter, I instructed my parents on packing for their European vacations. No madras, nothing with little embroidered lobsters or palm trees and no shocking, bright colors. They more of less ignored me. On a positive note, I never lost them in a crowd.

You may have heard the Chinese curse, may you live in interesting times. Traveling with Mom and Dad was often interesting and frequently entertaining. Dad is a friendly guy and chats with everyone and anyone; whether they speak English or not. Italians pride themselves on their excellent coffee which my parents promptly and proudly diluted with hot water. Whether it was for a coke or evening cocktails, they pestered waiters for ice again and again and again.

But despite bad weather, their very American habits and my silly attempt at Euro-chic, we always had a great time. Luckily a little wisdom was not beyond my reach and I soon figured out that my parents were just fine as is. By any measure, their preference for bright colors, weak coffee and lots of ice is not really very important. Plus I realized they were incorrigible and not about change. Not once or even twice but with every visit, Dad brought the same house gift – ice cube trays.

Rain or sun, in brilliant colors or beige, at home or abroad, I wish you good fun, good food and good conversation around the table this spring. Bon appétit!

Pork Tenderloin Medallions with Mushrooms & Mustard Sauce
Bring the flavors of France to your table – pork tenderloin and wild mushrooms with pungent mustard from Dijon and fresh rosemary and thyme from Provence. Enjoy!
Serves 6

Olive oil
1 pound morels or Portobello mushrooms or a mix*, cleaned, trimmed and sliced
Kosher salt and freshly ground pepper
2 shallots, finely chopped
3 cloves garlic, minced
2 pounds pork tenderloin, trimmed and cut into 6 thick rounds
1 cup dry white wine
2 tablespoons Dijon mustard
2 teaspoons fresh rosemary, minced
1 teaspoon fresh thyme
1/2 cup half & half
2 tablespoons Cognac (optional)

Heat a little olive oil in a large skillet over medium-high heat, add the mushrooms, sprinkle with salt and pepper and sauté until lightly browned, about 5 minutes. Add the shallots and garlic and sauté for 2-3 minutes more. Remove the vegetables from the pan and reserve.

Season the pork with salt and pepper. Add a little more olive oil to the skillet. Brown the pork until golden, about 3 minutes per side. Remove the pork from the pan and reserve.

Add the wine to the pan and cook until reduced by about one-third. Remove the pan from the heat and whisk in the cognac, half & half, mustard, rosemary and thyme. Return the pan to the heat, reduce to low and simmer the sauce for about 5 minutes.

Return the pork to the skillet, top with the mushrooms and bring to a simmer. Cover the pan and simmer for about 5 minutes. Serve immediately with a sprinkle of fresh parsley.

* If you can’t find wild mushrooms (or like mine – your dad is allergic to wild mushrooms), white or brown button mushrooms will be fine.

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One Year Ago – Crunch Salad with Apples & Grapes
Two Years Ago – Grilled Mustard Pork Chops
Three Years Ago – Rhubarb Crisp
Four Years Ago – Spicy Grilled Steak
Or Click Here! for a complete list of and links to all the recipes on this blog!

Who’s your favorite travel companion(s)? Feel free to share. Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2013

On the Sunny Side of a Desert Island & Lemon-Lime Squares

It’s one of those questions that pops up from time to time. In college, it was asked late at night. Fed up with studying, we’d close our books and mull over a beer and a bowl of popcorn. Today it might get asked over dessert and coffee towards the end of a dinner party. Then and now, it almost always guarantees that no one’s going to bed anytime soon.

Stranded on a desert island, who would you want to have with you? I’m sure that many people would go for one of the hunky carpenters on the do-it-yourself channel. Or a brainy scientist for a flashback to the professor and Gilligan’s Island. Sure I’d be happy to have one or both along but I’d also bring my mom. She would make a great companion on a desert island. Besides with Mothers’ Day on Sunday, I wouldn’t want to spend the day without her.

“Your mother?” You ask incredulously. “Really, your mother?” You ask again. Not wishing to seem rude, you pause, change gear and politely ask, “Does your mom have some kind of special, super hero power?” Well, sort of. My mother’s special power is her undeniable, indefatigable exuberance for life. She won’t go all MacGyver on you but she is the ultimate optimist.

Mom has Alzheimer’s and requires 24×7 care. Last summer, we were forced to realize that it was past time for her to move into assisted living. Our dad was in the hospital, so my sister and I made the arrangements and helped her move. After getting Mom settled in, Brenda and I paused in the parking lot to share a tearful hug. Just because something is inevitable doesn’t mean it won’t make you feel very sad. It somehow made it worse that Mom has always been the one to cheer us up and reassure us that everything would be alright. We hugged again.

If you have ever met my mother, it will not surprise you to learn that Mom has indeed found ways to let us and everyone around her know that everything’s going to be alright. True, her memory has failed her. Language sometimes fails her as well. But her smile never does. Her good heart never does. Her optimism never fails her.

My mother is one of those people who walks on the sunny side of the street. And, whether you want to or not, she’ll gently take your hand and bring you along with her.

So yes, I would bring my mother to that desert island. She doesn’t carry a Swiss Army knife or duct tape. She won’t find a dozen coconuts and some driftwood and turn them into a sturdy, seaworthy raft. Don’t look to Mom’s help when it’s time to build a hut or catch a fish. Or even cook that fish.

Instead, she’ll smile her beautiful smile and tell you that you are the best. Mom knows that she doesn’t need to build anything or catch anything. She has complete and utter confidence in you and your ability to do it.

So watch out, her optimism is infectious. Before you know it, you will be climbing up trees for coconuts and starting fires with two sticks. Plus she’ll have you laughing and singing songs you haven’t thought of in years. Yes, I would want Mom with me. She’d make sure I stayed on the sunny side of the island.

Happy Mothers’ Day Mom and a big hug, kiss and thank you!

Bon appétit!

Lemon-Lime Squares
Mom loves lemons and limes and these tart squares are among her favorites. They’ll make a great dessert after a casual Mothers’ Day lunch. Enjoy!
Makes 24 squares

Shortbread Base
2 cups all-purpose flour
1/2 cup light brown sugar
1 teaspoon salt
12 tablespoons (1 1/2 sticks) butter, cut in small pieces

Lemon-Lime Topping
4 large eggs
3/4 cup 50/50 mix of freshly squeezed lemon and lime juices
1 1/2 cups sugar
Pinch salt
Grated zest of 1 lemon
1/3 cup all-purpose flour
Confectioners’ sugar

Preheat the oven to 350 degrees. Lightly butter a 9×13-inch baking pan.

Make the shortbread base: Put the flour, brown sugar and salt in the bowl of a food processor and pulse a few times to combine. Add the butter and continue to pulse until the dough begins to come together in small lumps. Put the shortbread dough in the prepared baking pan and press evenly into the pan.

Bake the shortbread at 350 degrees in the middle of the oven until golden, about 20 minutes.

Prepare the topping while the shortbread is baking: Put the eggs, citrus juices, sugar and salt in the bowl of a food processor and process until well combined. Add the zest and flour and process again until well combined.

Remove the shortbread from the oven and pour the lemon mixture over the hot shortbread. Reduce the temperature to 300 degrees and return the pan to the oven. Bake for about 20 minutes or until the topping has set.

Cool completely in the pan and cut into squares. Sift confectioners’ sugar over the squares before serving.

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One Year Ago – Tarte à l’Oignon (Onion Tart)
Two Years Ago – Honeyed Apricots with Creamy Yogurt
Three Years Ago – Black & White Brownies
Four Years Ago – Rhubarb MuffinsOr Click Here! for a complete list of and links to all the recipes on this blog!

What’s your mother’s special super power? Feel free to share. Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2013

Love a Nurse & Roasted Shrimp with Tarragon Aioli

It’s been a tough year for the Nye family. You know your parents are getting on in years when you’re on a first name basis with most, if not all, the EMT’s. At last count, between the two of them, my mom and dad had booked four trips to the emergency room, one in a blizzard. In addition, there have been four surgeries, three hospital stays and countless doctor visits and tests. At this point, the car can almost drive itself to Dartmouth-Hitchcock Medical Center and New London Hospital. It’s too bad they don’t give frequent visitor points. I’m sure that we’d have more than enough for a trip to Disney World … for the entire family and maybe a neighbor or two. And then finally, we were forced to admit that it was past time for my mom to move into assisted living. She is now safely ensconced and holding court in the memory care unit at Woodcrest, the local nursing home.

Through it all, one group has been tireless in their support of my parents and our entire family. The nurses. Let’s face it; life is messy in the best of times. Add a nasty or degenerative illness or both and it only gets worse. Grace under constant pressure, nurses somehow manage to combine the utmost in professionalism with true human kindness. At every turn I have seen nothing but passion for their jobs and compassion for their patients.

No doubt about it, ya gotta love a nurse.

After all, only a nurse can and does …

Take care of your loved ones in a way you wish you could but know you can’t.

Have the patience of a saint, understanding and sorting out issues, large and small, simple and complex.

Understand the total patient includes the family, even though there must be times when they wish it didn’t.

Graciously put up with pushy daughters who insist on answers and information.

Talk with patients and their families, including that pushy daughter, following up and providing answers in plain speak instead of medical jargon.

Cheer up an old man and take the time to get to know him. Listen to his stories and share a few of their own; all with a smile.

Bump into you in the supermarket months later, ask about your dad, tell you how much they like him and enjoyed helping him.

Not just help a stranger with the paperwork but shed a tear with her when her mom moves into assisted living.

Hug your mom and treat her like she’s their own favorite granny while still providing top notch professional care.

Next Monday, May 6th, kicks off National Nurses Week. Give your favorite nurse, or any nurse for that matter, a hug and a thank you for everything they do.

Bon appétit!

P.S. While you are at it, don’t forget Lake Sunapee Visiting Nurse Association’s special Women Who Make a Difference luncheon on May 15th. visit their website for more information.

Roasted Shrimp with Tarragon Aioli
Toast your favorite nurses with champagne and pass around a platter of these delicious shrimp. Enjoy!
Serves 12 as an appetizer or 6 for dinner

Extra virgin olive oil
2 cloves garlic, minced and divided
1/2 teaspoon paprika
1/2 cup mayonnaise
1 teaspoon Dijon mustard
1 tablespoon finely chopped fresh tarragon
Grated zest and juice of 1 lemon
Sea salt and freshly ground pepper to taste
2 pounds extra-large (22-25 per pound) shrimp

Make the Tarragon Aioli: Put 1/4 cup olive oil, 1 clove minced garlic and the paprika in a small saucepan and cook over low heat until the garlic is fragrant, 3-5 minutes. Remove from the heat and cool for 10 minutes.

Put the mayonnaise, mustard, oil and garlic in a small bowl, add the tarragon and half the lemon juice and zest and whisk to combine. Season the aioli with salt and pepper, whisk again and let sit for about 20 minutes to mix and meld the flavors. (Can be made ahead, covered and stored in the refrigerator. Remove from the refrigerator about 30 minutes before serving.)

Prepare the Shrimp: Put the shrimp in a large bowl, sprinkle with the remaining garlic and lemon zest and toss to combine. Drizzle with enough olive oil to lightly coat and remaining lemon juice, toss again. Let the shrimp marinade for about 10 minutes.

Preheat the oven to 450 degrees. Lightly coat 2 rimmed baking sheets with olive oil.

Place the shrimp on the baking sheets in a single layer and roast at 450 degrees for 5 minutes or until the shrimp are cooked through and opaque. Don’t overcook.

Serve immediately or at room temperature with Tarragon Aioli.

On warm, sunny evenings, cook the shrimp on the barbie. Heat the grill to medium-high. Thread the shrimp onto wooden skewers which have been soaked in water for at least 30 minutes or toss them in a grill basket. Grill the shrimp, turning once, until opaque, 1-2 minutes per side.

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One Year Ago – Thai Curried Shrimp and Green Beans
Two Years Ago – Lemon Scones
Three Years Ago – Shrimp with Jicama Slaw
Four Years Ago – Pork MoleOr Click Here! for a complete list of and links to all the recipes on this blog!

Do you have a special story about a nurse? Feel free to share. Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2013

Here Comes Peter Cottontail & Moroccan Spiced Grilled Lamb with Roasted Eggplant Salsa

As a little girl, I always looked forward to Easter. Even if Easter was early and there was snow on the ground, the holiday was the perfect excuse for a spring shopping spree. All women love party dresses and little girls, at least my sister and I, were no exception. For several years, my Dad’s cousin Virginia ensured that we were the best dressed little girls in New England, if not the world. Or rather it was Ginny’s friend Frances, a buyer at G. Fox & Company, who scoured the samples and latest arrivals in the children’s department.

Like most young couples, my parents were more or less living from paycheck to paycheck, juggling a mortgage, car payments and all that goes with raising a family. They welcomed the help and, time and time again, Frances delivered. Years later, Mom admitted that she and my Dad were a bit rag-tagged but her girls were always dressed to the nines. Whenever she told the story, her smile beamed with pride.

We debuted our fancy spring dresses and bonnets at the Maugus Club’s children’s party. A few miles from our house, the Maugus Club was not a swanky country club. A big brick building, it had bowling lanes on the ground floor and a big room upstairs. We bowled there on many a rainy Wednesday afternoon. Once a week for an interminable hour, Mrs. Ferguson took over the big room. She taught the waltz, foxtrot and cha cha to the town’s fifth and sixth graders. I don’t know her success rate but I failed miserably. Although it was a great excuse to wear a party dress, I was a terrible dancer.

But before I ever stumbled around the dance floor, my sister and I donned our new spring finery and spent Easter Saturday in the Maugus Club’s great room. Bedlam reigned throughout the afternoon. Hordes of kids enjoyed games, music, sweet treats and a visit from the Easter Bunny.

Yes, the Easter bunny. Every year some poor dad was cajoled into dressing up in an Easter Bunny costume. The costume’s oversized rabbit head had enough blind spots to leave the wearer virtually helpless. The fake fur suit was warm enough to keep him toasty on even the coldest winter day. Towards the end of the afternoon, the hapless volunteer hopped into the party to a rousing chorus of Here Comes Peter Cottontail. After circling the room and patting a few heads, Peter passed out chocolate eggs and then hopped out again.

Mr. Cottontail’s departure signaled the end of the party. Kids high on good cheer and bright yellow Peeps were left in his wake. Cars began to fill the parking lot. Coats were retrieved, stray kids were tracked down and a few tears were inevitably shed. Slowly, the herd of children was corralled out the door and carted home to recover from the sugar rush.

Not to be outdone, more often than not our parents would soon head out for their own celebration. We never heard all the facts, in truth we’ve never heard any facts, but I’m pretty sure that a good time was had by all. One particular year stands out.

The details have always been a bit sketchy; we were only told that Dad lost a bet. As the looser, he was obliged to walk all the dogs in neighborhood dressed in the Maugus Club rabbit costume. Late Easter Sunday afternoon he donned the heavy white suit. Barely able to see, he paraded down Jackson Road in harey splendor, tripping over a tangle of dogs and leashes. Most of the neighborhood kids joined in the fun, waving carrots, shouting and laughing.

I was all of five or six and thrilled that MY dad was dressed up as the Easter Bunny. The day was glorious, warm and sunny more like summer than spring. Dad almost melted in the heavy suit but as far as I was concerned it was the best Easter ever!

Have a wonderful day with family and friends and maybe even a giant rabbit, Happy Easter and bon appétit!

Moroccan Spiced Grilled Lamb with Roasted Eggplant Salsa
Lamb is my favorite Easter dinner. A warm weekend is in the forecast, so pull out the grill for grilled lamb with a bit of spice. Happy Easter and enjoy!
Serves 6-8

1/4 cup olive oil
Zest and juice of 1 lemon
Zest and juice of 1 orange
6 cloves garlic, minced
1/2 small red onion, minced
1-2 tablespoons Harissa
1 teaspoon dried oregano
1 teaspoon dried thyme
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground cloves
Kosher salt and freshly ground pepper
3 pounds well-trimmed boneless leg of lamb

Put the olive oil, citrus zests and juices, garlic, onion, Harissa, herbs and spices in a bowl, season with salt and pepper and whisk to combine.

Add the lamb to the citrus and spice mix, turn the meat to coat evenly with the marinade. Cover and, turning a few times, marinate the lamb overnight in the refrigerator.

Prepare a charcoal or gas grill. Fire should be medium hot.

Remove the lamb from the marinade. Grill the lamb, turning 2-3 times until a thermometer inserted in the thickest piece of meat registers at 130 degrees, 20 to 25 minutes. Transfer to a cutting board and let stand for 15 minutes, loosely covered in foil. Slice the lamb and serve with Roasted Eggplant Salsa.

Roasted Eggplant Salsa
Serve 8

1 1/2 teaspoon paprika
1 1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon cinnamon
Kosher salt and freshly ground pepper
3 medium eggplants (about 3 pounds total), cut into 1-inch cubes
1 red bell pepper, roughly chopped
1 yellow bell pepper, roughly chopped
1 red onion, roughly chopped
Extra virgin olive oil
4 garlic cloves, minced
Juice of 1 lemon
1/3 cup raisins
1/3 cup pine nuts
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint

Preheat the oven to 450 degrees.

Combine the spices in a small bowl.

Put the vegetables in a large bowl, sprinkle with the spice mix, season with salt and pepper and toss to combine.

Spread the vegetables on baking sheets in a single layer, drizzle the vegetables with enough olive oil to lightly coat and toss to combine.

Roast the vegetables until tender, about 20 minutes. Remove from the oven, add the garlic and toss to combine. Let sit for a few minutes.

Transfer the vegetables to a bowl, add the lemon juice, raisins and pine nuts and toss to combine. Cool to room temperature, check for seasoning and add the chopped herbs. Serve immediately or cover and refrigerate. Remove from the refrigerator about 1 hour before serving to bring to room temperature.

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One Year Ago – Linguine with Shrimp, Artichokes Sun-Dried Tomatoes and Olives
Two Years Ago – Roast Chicken
Three Years Ago – Roasted Asparagus with Walnuts
Four Years Ago – Roasted Eggplant with Peperonata
Or Click Here! for a complete list of and links to all the recipes on this blog!

What your favorite Easter memory? Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2013

Christmas Cookies & Snowy Pecan Balls

Christmas is a wonderful time of year. Sure there is more than a little chaos, madness even, but that’s part of the fun. I love all the different traditions, big and small, old and new. Christmas wouldn’t be Christmas without our favorite carols, tried and true family rituals and favorite decorations. Not to mention some of those once-a-year sweet treats!

One way or another, pretty much everyone ends up in the kitchen during December. For some, the cooking is nonstop. With cookies by the gross and special holiday cakes and pies, their kitchens are a warm and cozy haven of sugar and spice. Others make one and only one special recipe. Maybe it’s great, great, great Grandpa’s punch, Aunt Millie’s stollen or Mémé’s Bûche de Noël. It doesn’t matter that tastes have changed. So what if you prefer a martini over punch or have sworn off desserts. You continue to make that one special treat year after year. Passed down from generation to generation, it’s tradition!

But what about those people who never bake. People like my mother. Mom was the master of the thirty minute meal. Our birthday cakes came from mixes and cookies were sliced off a roll. Except at Christmas. That’s when she pulled out her box of carefully collected but rarely used recipe cards and baked one of Aunt Anna’s Pecan Pies. It’s also when she dedicated an afternoon to making and decorating cookies, first with my sister, Brenda and me and later with my brother.

We didn’t spend days on end in the kitchen or bake hundreds of cookies. A few warm, wonderful hours were more than enough. We stuck to the basics, a simple batch of sugar cookies. With the little portable radio playing Christmas carols in the background, we mixed and rolled, cut out and baked a couple dozen cookies. When we were little we sprinkled them with red or green sugar and slide them into the oven. Once we reached eight or ten, Mom threw caution to the wind and let us decorate them with brightly colored royal icing. I can’t imagine that Brenda and I didn’t squabble a bit but I don’t remember that part. Without a doubt, we nibbled a cookie or two or three as we worked.

By the time I reached middle school, I was baking one or two special Christmas treats on my own. For several years I baked and decorated a Bûche de Noël for Christmas Eve. When I grew tired of Bûche (it’s very sweet), I switched to cookies, chocolate truffles, caramels and pound after pound of Chocolate Almond Brittle. Some I pack up to give as gifts and others are reserved for family feasts, pot lucks and tea or coffee breaks with friends. But my efforts are paltry compared to my sister. Brenda takes holiday baking to a whole new level.

For years Brenda has made dozens of elaborate cookies. Even better, when her children were little, she helped them built beautiful gingerbread houses. It began with the chance find of a gingerbread house mold at a garage sale and the tradition continued on for more than a decade. It could be the season but there is something magical about a gingerbread house. It doesn’t matter if they were created by a fabulous and famous chef or built by a young, would-be artist. They are all wonderful.

Whether you build an entire village in gingerbread, recreate Nana’s special trifle or bake just one batch of cookies, have fun and bon appétit!

Snowy Pecan Balls
I began making these when I was in high school and they are still my favorite Christmas cookies. No matter how busy I am, I always make sure I find the time to bake a batch (or two) of these buttery cookies. Enjoy!
Makes about 4 dozen cookies

4 ounces pecans
2 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
About 2 cups confectioners’ sugar
1 tablespoon pure vanilla extract

Preheat the oven to 325 degrees. Line cookies sheets with parchment paper or silicon mats.

Put the nuts in the bowl of a food processor and pulse until finely chopped. Add the flour, baking powder, cinnamon and nutmeg and pulse to combine.

Using an electric mixer, cream the butter and 1/2 cup confectioners’ sugar at low speed until it is smooth. Beat in the vanilla. With the mixer on low speed gradually add the flour-nut mixture and mix until the dough comes together. Cover the bowl and chill until the dough is firm, about 30 minutes.

Using a small cookie scoop or 2 teaspoons, make dollops of batter. Use your hands to roll the dollops into balls. Place the balls onto the prepared cookie sheets and bake at 325 degrees until pale golden brown, about 20 minutes.

Put the remaining confectioners’ sugar in a shallow bowl. Let the cookies cool for a minute or two and then roll the still warm cookies in the confectioners’ sugar. Cool on wire racks and store in tightly covered tins.

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One Year Ago – Chocolate Truffles
Two Years Ago – Smoked Salmon Mousse
Three Years Ago – Roasted Beans
Four Years Ago – Winter Soup with Pasta, Beans & Greens

Or Click Here! for a complete list of and links to all the recipes on this blog!

Do you have a favorite Christmas cookie? One you bake every year? I’d love to hear from you! Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

Oh Christmas Tree & Braised Short Ribs

For many the first weekend of December can only mean one thing. It’s time to deck the halls and put up the tree. Many families will spend next Saturday afternoon wandering through the snow, saw in hand, looking for the perfect specimen to hang their baubles and bows.

The Nye’s were never one of those families. Yes, we did have a tree. Yes, we did spend a wonderful Sunday afternoon decorating it. But we didn’t trudge through the woods or a tree farm with a saw. We took (what should have been) the easy route. We bought our tree at the local garden shop.

One year was particularly memorable. Staying at home with my-then baby brother, my mother sent my dad, my sister Brenda and I to buy the tree. It was not without some trepidation. Convinced that Dad would just grab the first tree he saw, she put her two little girls in charge. As we tumbled into the backseat of the station wagon, she rattled off a list of instructions. We should buy a Douglas fir. Or was it a Blue spruce? Make sure it’s not too tall or too short. It should be plump and full and fit in the bay window in the living room. Mom’s instructions went in one ear and out the other. I was only seven. Brenda could handle it. After all she was in the fifth grade.

Most years we arrived at the garden shop just as the winter sun was fading and the temperature dropping. This one was no exception. We wandered through the rows of trees. Dad pulled out a likely candidate for our inspection. We checked for bare spots and tried to guess if it would pass Mom’s critical eye. Tree after tree was rejected, until finally the most perfect evergreen was found. Or maybe we were just chilled to the bone and ready for our warm house and a cup of hot chocolate.

Our beautiful new Christmas tree was quickly purchased and tied to the roof of the car. Before the motor was turned off, Mom was out the door and in the driveway to inspect our purchase. Hugging her sweater for warmth, she watched it come off the car. In seconds she’d sized up all of the tree’s flaws. First there was the big bare spot half way up one side. Then there was crooked trunk that would make the tree lean like the Tower of Pisa. Plus it was too tall to fit in the living room. Or maybe it was too small. I’m not really sure except that it was proclaimed far from perfect.

The tree was returned to the roof of the car and back we went to Diehl’s. By now, it was probably 4:30, a lot colder and dark. A few bare bulbs feebly lit the stacks of trees. Again, we wandered around, inspecting and rejecting until finally, we were sure. Yes indeed, this time we had really, truly found the perfect tree. Either that or we were really, truly freezing and really, truly in need of a hot chocolate.

Again, Mom heard the car pull up and was out the door in a flash. In less than a minute she was back in the house to grab her coat and bundle the baby into his snowsuit. Dad tied the second tree back onto the car.

Back at Diehl’s we watched the master as she carefully inspected and rejected tree after tree. Too skinny. Too short. Too prickly. Oops, too expensive. Too who-knows-what. Christmas is her favorite of all the holidays and Mom was filled with purpose. The Nye’s would have a beautiful tree. A perfect tree.

And of course, in spite of the cold and the flickering twenty watt bulbs, she found it.

Wishing you and yours a joyful holiday season, filled with wonderful family memories. Bon appétit!

Braised Short Ribs
Whether you spend the afternoon cutting your own or wandering through the garden shop in search of the perfect Christmas tree, these hearty ribs will warm you up! Enjoy!
Serves 6

2 ounces slab or thick cut bacon, roughly chopped
4-5 pounds beef short ribs
Kosher salt and freshly ground pepper
1 tablespoon paprika
1 large onion, finely chopped
4 medium carrots, finely chopped
4 stalks celery, finely chopped
3 cloves garlic, minced
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 1/2 cups crushed tomatoes
2-3 sprigs fresh thyme
1 teaspoon finely chopped fresh rosemary
1 bay leaf
2 cups dry red wine
2 cups chicken stock
Garnish: fresh chopped parsley

Preheat the oven to 350 degrees.

Cook the bacon in a heavy casserole over medium heat until crisp and brown. Remove the bacon and reserve. Pour off any excess bacon fat, leaving just enough to lightly coat the pan and reserve.

Season the beef with salt and pepper and, working in batches, brown the beef over medium-high heat. Remove the beef and add to the reserved bacon.

Reduce the heat to medium. Drain any excess fat from the pan, leaving just enough to lightly coat. Add the onion, carrot and celery, season with paprika, salt and pepper and sauté until lightly browned. Add the garlic and sauté 1-2 minutes more.

Stir the vinegar, mustard and tomatoes into the vegetables. Slowly add the wine and chicken stock, stirring to combine. Raise the heat to high, bring to a simmer and simmer for 5-10 minutes.

Add the herbs, return the beef and bacon to the pot and bring to a simmer. Cover the pot and transfer to the oven. Cook at 350 degrees for 2 – 2 1/2 hours or until the beef is tender. Add more wine and/or stock if needed.

Carefully transfer the beef to a deep serving platter. If necessary, bring the sauce to a boil over high heat to reduce. Ladle the sauce over the beef, garnish with chopped parsley and serve.

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One Year Ago – Mushroom Crostini
Two Years Ago – Chocolate Dipped Orange Caramels
Three Years Ago – Braised Beef with Root Vegetables
Four Years Ago – Macadamia Nut Shortbread
Or Click Here! for a complete list of and links to all the recipes on this blog!

Where do you get your annual tree? In the woods? A tree farm? Or garden shop? I’d love to hear from you! Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

Leaf Peepers & Roasted Sausages with Caramelized Onions, Broccoli Rabe & Polenta

They come by the bus load, in automobiles, large and small and even on bicycles. Neither rain nor sleet nor dark, gray clouds can keep them from New England’s hills and colorful leaves. They are the leaf peepers. Affectionately known as the Dead Leaf Watchers in the Nye family, these visitors come from near and far to celebrate our New England fall. An industrious lot, they keep busy from dawn to dusk. Most start the day with a hearty country breakfast. Pancakes, waffles or French toast, it doesn’t matter as long as the maple syrup is local and pure. At the end of the day, they’ll lay their head to rest in a cozy, country inn. In between, they’ll tramp through harvest festivals, pick apples, sip cider, choose the perfect pumpkin and enjoy that quintessential fall treat, the pumpkin whoopie pie.

It’s a good thing that I live here; otherwise I would probably miss all the excitement. I have never been good at road trips. When I was little, lots of families in our neighborhood jumped in their cars and explored the highways and byways of New England. Some drove clear across the country to see the Grand Canyon. But not our family. To say that my sister, brother and I were not good in the car would be a gross understatement.

Forget the town line; we were barely out of the driveway before one or all of us whined, “How many more minutes?” We complained of boredom. We bickered. My sister drew imaginary lines down the seat. I edged over them. She nudged me back. A nudging match ensued. Cross words and cruel names were hurtled. I’m sure she would never admit it but my sister was both a bossy pants and a stupid head. (You can see that I was clever with words even back then!) On more than one occasion a blow, maybe even two, was exchanged.

It is no surprise that the Nye’s took very few family car trips.

One exception was a Saturday morning when Mom and Dad decided that we should hit the road to look at foliage. To this day, I don’t know what they were thinking. If I’d had my wits about me, I might have turned and asked, “Have you met your kids?” In their defense it was a beautiful day and the leaves were at their peak.

It felt like we drove for days although I am sure that it was no more than an hour, probably less. The three of us sat in the back seat of our big, blue station wagon, complaining and getting in each other’s way. Eventually, we found a pond surrounded by colorful trees and tumbled out of the car for a picnic.

As is often the case in October, no sooner had we parked but the weather turned. Within minutes the sun was covered with dark clouds and the warm, sunny day turned cold and raw. I was eight and my unsolicited opinion was that the trip was hardly worth a bunch of dead leaves.

I’m still not great on car trips that last more than an hour. However, a long walk or bike ride through the countryside sounds wonderful. A couple of hours paddling my kayak on the lake is even better. Even on a gray day, the colors around Pleasant Lake are nothing short of brilliant, almost magical.

Gray skies or clear, rain or shine, I hope that you are enjoying all that fall has to offer. Bon appétit!

Roasted Sausages with Caramelized Onions, Broccoli Rabe & Polenta
While it does require a bit of multitasking, this easy supper is great on a chilly fall evening. Enjoy!
Serves 6

2 red onions, thinly sliced
Olive oil
1 tablespoon balsamic vinegar
Kosher salt and freshly ground pepper
6 Italian sausages*, sweet or hot
1/2 cup dry white wine
2-3 cloves garlic, cut in slivers
1/4 teaspoon or to taste hot pepper flakes
About 1 1/2 pounds broccoli rabe*, trimmed and chopped
Juice of 1/2 lemon
1 cup instant polenta
1-2 tablespoons butter
2 tablespoons cream
About 1 ounce Parmigiano-Reggiano, grated
1 teaspoon fresh sage, finely chopped
1 teaspoon fresh thyme

Sausages & Onions: Preheat the oven to 375 degrees.

In a large, oven proof skillet, toss the onions with enough olive oil to lightly coat, drizzle with balsamic vinegar, sprinkle with salt and pepper and toss again. Arrange the sausages on top of the onions.

Roast the onions and sausages at 375 degrees for about 15 minutes. Add the wine, give the onions a stir and wiggle the sausages down to the bottom of the skillet. Turning the sausages once or twice, continue roasting for another 30 minutes or until the sausages are cooked through and the onions are nicely caramelized.

Broccoli Rabe: Lightly coat a large skillet or wok with olive oil, add the pepper flakes and garlic and cook on low until the garlic is golden. Add the broccoli rabe, season with salt and pepper and toss to coat with oil. Raise the heat to medium-high and sauté until tender, 5-10 minutes. Drizzle with lemon juice and toss to coat.

Polenta: Cook the polenta according to package directions. Add the butter, cream, Parmigiano-Reggiano and herbs and continue cooking, stirring, until the butter and cheese has melted.

To serve: Place a dollop of polenta and a spoonful of broccoli rabe on each plate, add a sausage and garnish with caramelized onions.

* Broccoli Rabe looks like baby broccoli but has a wonderful bitter taste. If you prefer milder greens, try escarole or Swiss chard.

* For a leaner meal, use turkey sausages.

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One Year Ago – Lobster Mac & Cheese
Two Years Ago – Sausage, Kale & Potato Soup
Three Years Ago – Soupe au Pistou
Four Years Ago – Mulled Cider
Or Click Here! for a complete list of and links to all the recipes on this blog!

Are you a leaf peeper? Where do you go to watch the dead leaves? I’d love to hear from you! Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

Apple Picking Time & Roasted Pork Loin with Apples & Onions

September means cool nights and warm days. The stars seem twice as bright in the clear, midnight air. The morning sky is a brilliant blue and the sun has a golden hue. I welcome that extra cup of coffee in the morning for the warmth it brings but don shorts and a t-shirt for my afternoon walk. I think of these days as Indian summer but am not sure if it is politically correct to say it out loud. Perhaps I should just rename it Apple Picking Time.

September is when we pick apples in New Hampshire. Sure you can get apples year round from Chile and China. But those apples travel long and far. They just can’t compare to locally grown. In the fall when New England orchards are brimming with fruit, it’s time to think local not global.

An orchard is a wonderful place to spend an early fall afternoon. Family farms dot the New England landscape and many open their orchards to the public in September and October. Some farms have taken the route of autumnal extravaganza. Before you pick your apples you can get lost in a corn maze, ride a pony or carve a pumpkin. With lots to see and do, you can easily fill an afternoon.

Bring a kid, maybe two or three, along with you. (If they’re not your own, don’t forget to check with their mothers first!) Several years ago, I took two of my nieces and a few of their friends to pick apples. It was a glorious day, warm and sunny. The girls dashed through the corn maze in record time, visited the horses and inspected the pumpkins and gourds. They were in constant motion, five delightful dervishes whirling in different directions.

Eventually we headed into the orchard. The little girls dashed up and down the rows of trees, playing tag and climbing up into the lower branches. They practiced juggling and had a wonderful time hurling rotten apples to see who could throw the farthest. Luckily no one got the idea to throw apples at each other. Keeping track of the girls was a lot like herding cats.

Finally we started to pick and before long our bags were heavy with Cortlands and Macs. We finished just in time. Loaded down with girls and apples, I pulled away from the farm just as the sun dipped behind the trees and the temperature dropped.

Back at the house, the giggles and fun continued in the kitchen. We melted caramels and the girls dunked crispy apples in the warm, sweet goo. For the final step and la pièce de résistance, the girls rolled their sticky apples in sprinkles and little candies. An apple a day may keep the doctor away but not when they are coated with sugary treats!

Enjoy apple season. Take a long walk through an old orchard, admire the view and pick a bushel or a peck. Or find a comfy armchair and curl up with a good book and a mug of cider. Fill your kitchen with the fragrant perfume of apples bubbling into a sauce with cinnamon and nutmeg or a savory feast of pork with apples and onions.

Have a lovely September and bon appétit!

Roasted Pork Loin with Apples & Onions
A wonderful, old fashioned dinner, pork loin roasted with apples and onion will hit the spot on a chilly night. Enjoy!
Serves 8

3-4 Cortland or Granny Smith apples, peeled, cored and cut into thick wedges
2 onions, cut in half length-wise and then in thin wedges
1 carrot, finely chopped
1 stalk celery, finely chopped
Kosher salt and freshly ground black pepper
1 teaspoon dried thyme, divided
3-4 cloves garlic, minced and divided
Olive oil
3 tablespoons Dijon mustard
1/2 teaspoon paprika
1 teaspoon dried sage
1 pork loin, about 3 pounds, trimmed and tied

Preheat the oven to 450 degrees.

Put the apples, onions, carrot and celery in roasting pan, season with salt and pepper, sprinkle with 1/2 teaspoon thyme, half the garlic and toss with a little olive oil to coat. Push the onion and apples to the sides of the pan.

Combine the mustard, paprika, sage, remaining thyme and garlic in small bowl. Generously sprinkle the pork with salt and pepper and then slaver it with the mustard mixture. Add the pork to the pan and roast at 450 degrees for 15 minutes.

Give the apples and onion a stir and reduce the heat to 350 degrees. Continue roasting until an instant-read thermometer inserted into the center of the meat registers 145 degrees*, about 30-45 minutes.

Transfer the pork to a cutting board and let it rest, loosely covered with foil, for 15-20 minutes.

Turn the oven off, transfer the apples and onions to an ovenproof serving dish and return to the oven to stay warm.

Remove the strings from the pork, slice about 1/2-inch thick and serve with the apples and onions.

* There is some debate as to the proper temperature to cook pork. Historically, it has been cooked to 160 degrees. However, pork is fully cooked at 145 degrees (Pork and Pork Products CURFFL Section 113996(a (3)). At that temperature, the meat will be nice and moist and slightly pink.

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One Year Ago – Lemon Roasted Salmon with Beurre Blanc
Two Years Ago – Wild Mushroom Soup
ThreeYears Ago – Rustic Apple Tart
Four Years Ago – Oktoberfest Sausages & Sauerkraut
Or Click Here! for a complete list of and links to all the recipes on this blog!

What is your favorite apple recipe? I’d love to hear from you! Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

Dog Daze & Grilled Chicken Salad Provencal

If there was ever a summer for dog days, this is it. Yes, it’s been one of those summers. It happens from time to time. The heat waves roll in one after another and another. The air gets thick and heavy and the hot hot sun is merciless. I guess it was to be expected this year. After all, our first day of summer was back in mid-March. In New England we make much of our endless winter. We joke that summer is a warm day in July. But for a balmy ides of March? We got nothing.

On these hot, humid days, most of us want nothing more than to laze around under a tree or float in the lake. As far as I can figure, there is no better place when the temperature skyrockets than Pleasant Lake. As is fitting for the dog days of summer, when we were kids we brought our dogs to the beach. No one wanted to leave their pooch in the house all day, hot or lonely or both. It was their vacation too!

Our four-legged friends happily trotted along to the lake to swim, retrieve sticks and keep us company. The water patrol did not accept dogs as spotters for water skiing but many were invited onto Sunfishes for leisurely afternoon sails. They were generally agreeable as long as they could abandon ship and swim back to shore when the fickle winds on Pleasant Lake inevitably died.

Eventually after one too many territorial disputes, dogs were banned from the beach. Our dog Eeyore was a lot like his namesake, the donkey in the Winnie the Pooh books. A loveable black Labrador retriever, he was born old; a little cantankerous, a little melancholy. As he did with most things, Eeyore accepted his exile to the house with dignity.

Forced indoors, he searched out cool places to snooze away the long afternoons until his family returned. On hot days, Eeyore wrapped his big, old, Labrador body around the toilet to stay cool. On really hot days he climbed into the bathtub. As he got older and more arthritic it became one of life’s unsolved mysteries as to how he got up and into the tub. How he got out was not a mystery. It took at least three of us to wrestle seventy-five pounds of awkward dog out of the bathtub.

While he never managed to turn on the faucet for a cool shower, Eeyore was probably more comfortable lolling in the tub than his humans down on the beach. On sweltering days, the tennis courts were empty by noon and boats stayed on the shore. We kids wanted nothing more than to flop down under the trees. We barely moved; except to complain. When we couldn’t take a minute more, we summoned our courage, dashed across the blistering sand and dove into the water for a leisurely swim to the raft.

That worked for maybe a day. Maybe two. Too hot days always made our mothers nervous. It wasn’t the heat or the humidity. It was the lying around and doing nothing. They lived to see us busy. We were constantly pushed onto the tennis courts, into sailboats or into doing good deeds. But when the mercury hit ninety and then ninety-five or more, we refused to pick up a racket or aimlessly drift off shore in the sweltering sun. Alas our moms were formidable opponents and would not be outdone by the heat and our sloth. They put us to work washing cars to raise money for Hospital Day. Or insisted the life guards organize a swim to Blueberry Island. Anything to keep us busy. None of us were particularly bad kids but our moms were convinced that too much free time would lead to mischief.

They were probably right.

Enjoy all that summer has to offer and bon appétit!

Grilled Chicken Salad Provencal
This colorful salad is as beautiful as it is delicious, perfect for a hot summer night on the deck or on the beach. Enjoy!
Serves 4-6

1 – 1 1/2 pound boneless, skinless chicken breasts
Sun-dried tomato marinade (recipe follows)
1-2 romaine hearts, torn into bite sized pieces
8-12 cherry or grape tomatoes, cut in half
8-12 Greek or Niçoise olives, pitted and roughly chopped
3-4 radishes, chopped
3-4 scallions, white and light green parts only or 1/2 small red onion, thinly sliced
1/2 – 1 cucumber, peeled, seeded and chopped
1/2 red or yellow bell pepper, seeded and chopped
2 tablespoons fresh, chopped basil
2 tablespoons fresh, chopped parsley
Sun-Dried Tomato Vinaigrette (recipe follows)

Put the chicken in a large, heavy-duty plastic re-sealable bag. Add the marinade and seal the bag, pressing out any excess air. Marinate the chicken in the refrigerator, turning every few hours, for at least 4 hours or overnight.

Preheat the grill to medium high. Remove the chicken from the marinade. Arrange the chicken on the grill. Reduce the heat to medium and grill, turning once, until cooked through, 3-5 minutes per side. Remove the chicken from the grill and let rest for 5 minutes.

Meanwhile, put the romaine, tomatoes, olives, radishes, onions, cucumber and pepper in a large bowl and toss to combine. Sprinkle with half the herbs and toss again. Just before serving, add enough vinaigrette to lightly coat and toss to combine.

To serve: arrange the salad on a large platter. Thinly slice the chicken and arrange on top of the salad. Drizzle a little vinaigrette over the chicken, sprinkle with the remaining herbs and serve.

Sun-Dried Tomato Marinade
2 cloves garlic
1/2 shallot
2 halves oil-packed sun-dried tomatoes
1-2 sprigs thyme
1 tablespoon chopped fresh rosemary
1 teaspoon or to taste sea salt
1 tablespoon hot pepper sauce
1 cup dry white wine

Put all the ingredients except the wine in a blender and process to combine. With the motor running, slowly add the wine and process until smooth.

Sun-Dried Tomato Vinaigrette
2 halves oil-packed sun-dried tomatoes
2 cloves garlic
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
Sea salt and freshly ground pepper to taste
Extra-virgin olive oil to taste

Put all the ingredients except the olive oil in a blender and pulse a few times to mince and combine. With the machine running, slowly add the olive oil and process until smooth and combined.

Makes about 1 cup, store extra vinaigrette in the refrigerator.

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One Year Ago – Lobster with Corn, Tomato & Arugula Salad
Two Year Ago – Greek Green Beans
Three Years Ago – Blueberry Pie
Four Years Ago – Grilled Lamb Or Click Here! for a complete list of and links to all the recipes on this blog!

How do you keep cool when temperatures soar? I’d love to hear from you! Let’s get a conversation going.
Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

No More Pencils. No More Books. No More Teachers’ Dirty Looks. & Crunchy Slaw with Cilantro, Mint and Peanuts

There was a wonderful sense of urgency in our house on the last day of school.
The final bell rang at 11:15 and the Nye children had strict instructions to come right home. No dilly-dallying. Within minutes of walking in the door we were out again and in the car headed to Pleasant Lake.

My mother was a master of organization and efficiency. She deftly orchestrated the last minute frenzy. Bathing suits, t-shirts, shorts and flip-flops were thrown into duffel bags along with a pile of books. Except for the books, we packed light. There was no need for fancy clothes or shoes at the lake. In no time at all, our bags were lined up by the back door.

Our dogs, Eeyore and Penny, danced nervously around the kitchen. Most mornings, the dogs roamed the neighborhood. They had a regular route with little old ladies to visit and cats to chase. But never on the last day of school. Fearful they would miss out on something or be left behind, they spent the morning close to home. The dogs always knew when something was up.

Finally the duffels along with a few bags of groceries, three kids, two dogs and three turtles were crammed into our big, blue station wagon. After one last check, Mom locked the door and we hit the road, leaving the manicured lawns of suburbia in our wake. If it wasn’t packed, we didn’t need it. If it wasn’t done, it had to wait until September.

In spite of our rush to get to Pleasant Lake, Mom always took us to Ricky’s in Nashua to celebrate the end of school and start of summer. Ricky’s was one of those funky, family-owned roadside drive-ins. At one time prolific throughout New England, most of them, including Ricky’s, have long since disappeared. They were squeezed out by clowns and kings or maybe their owners got tired of the cold and retired to Florida. Instead of golden arches, Ricky’s was decorated with two giant, smiling dachshunds. It wasn’t high art but the hot dogs and onion rings were terrific.

Ricky’s was open year round but we rarely stopped during the ski season. During the winter you had to eat in your car. Mom and Dad didn’t want to mess up the Country Squire Lounge (the inside of our Ford station wagon) with mustard spills or greasy stains. But there were picnic tables for warm weather feasting, perfect for our first day of freedom lunch. Eeyore and Penny snoozed under the picnic table. The turtles, Touché, Daniel Boone and Mingo, hung out in their plastic pool and gave us beseeching looks, hoping for a French fry to nibble.

Satiated and well satisfied we jumped back in the car. Alas, the Nye kids were never great travelers. The station wagon was huge but both dogs and kids managed to stretch and sprawl and get in each other’s way. Eventually Mom would shout above the fray, “Do I need to stop this car? You don’t want me to stop this car!” Except for a few pitiful sniffles, that quieted us down for a good three, maybe five minutes.

Much to Mom’s relief, somehow or other, we always made it to our little house in the woods in one piece. Not wanting to delay another minute, we unloaded the car in a flash, threw on bathing suits and waved good bye to the turtles. Dogs in tow, we were off to the beach for another great start to another great summer in paradise.

Have a wonderful summer and bon appétit!

Crunchy Slaw with Cilantro, Mint and Peanuts

Celebrate the end of school with an easy, breezy cookout. Throw some burgers and dogs on the grill and dish up some slaw. Try my crispy, crunchy version of this old favorite. Enjoy!

Serves 12

.

8 ounces coleslaw mix or cabbage, cut in thin ribbons
8 ounces broccoli slaw
3 carrots, grated
1/2 – 1 cucumber, chopped
1 red or yellow bell pepper or a mix, chopped
4 scallions, trimmed and thinly sliced
1/4 cup roughly chopped cilantro
1/4 cup roughly chopped mint
About 3/4 cup roughly chopped salted, roasted peanuts

Make the vinaigrette (recipe follows) and let sit for at least 30 minutes to combine the flavors.

Combine the vegetables and herbs and toss to combine. Drizzle with enough spicy vinaigrette to lightly coat and toss. Let the slaw sit in the refrigerator for 2-4 hours to combine the flavors.

To serve: add half of the peanuts to the slaw and toss. Transfer the slaw to a platter and sprinkle with the remaining peanuts.

If you like a sweeter slaw, chop an crisp apple and add it to the veggies.

Spicy Vinaigrette
3-4 tablespoons apple cider vinegar
2-3 cloves garlic, minced
1 tablespoon or to taste minced jalapeno
1-2 teaspoons brown sugar
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper to taste
1/2 cup or to taste extra-virgin olive oil or peanut oil

Put all the ingredients except the oil in a blender, process to combine. Slowly add the oil and process until well combined.

Store extra vinaigrette in the refrigerator.

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One Year Ago – New Potato Salad with Gorgonzola
Two Years Ago – Spicy Hoisin Wings
Three Years Ago – Grilled Steak & Potato Salad Or Click Here! for a complete list of and links to all the recipes on this blog!

What are your favorite last day of school memories? I’d love to hear from you! Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012