The Perfect Summer Day & Grilled Red Potatoes

What’s your definition of the perfect summer day? Is it packed from dawn ‘til dark, filled with not much of anything or something in between?

How does it start?
(a) You are up at first light, grab a handful of granola and head out the door for a hike in the hills, run around the lake or bike ride to there and gone.
(b) Up at your regular time but instead of hurrying out the door you relax with a cup of coffee, make that two, and the newspaper. You read the newspaper from cover to cover and no one is allowed to speak with you until you are done. When you finish the paper, you graciously offer to make pancakes but not-so-secretly hope someone else will volunteer.
(c) What morning? You stay in bed until noon.

Moving on … what does the rest of your morning look like?
(a) You’re out on the lake waterskiing, amazing one and all with your dips and turns.
(b) With Vivaldi or Verdi playing in the background, you’re back on the porch but this time with the book you’ve been dying to read for months.
(c) See (c) above.

It’s coming up on lunchtime so you …
(a) No time to eat but, starving, you wolf down a sandwich or two between sporting activities.
(b) You meet a friend for lunch at an outdoor café. With no need to rush, you relax, visit and nibble cool, crisp salads and sip pink lemonade.
(c) You scrounge the refrigerator for leftovers – that last slice of last night’s pizza or pancakes from this morning. You settle on a bagel from the freezer, you even toast it and smear it with cream cheese. You wash it down with a coke.

In the afternoon you …
(a) Play three sets of tennis or a round of golf followed by a swim and a sail.
(b) Wander up and down Main Street enjoying the sights and window shop until you spot a sale.
(c) Lie on the beach, turning every hour or so for an even tan. Take an occasional swim.

When it’s time for cocktails, you …
(a) Think about a power nap but settle for a beer.
(b) Prepare one of your favorite appetizers to share with family and friends, add a bottle of well-chilled dry white wine or whip up a special cocktail and head to the beach.
(c) Hope you have a friend who will do (b) and head to the beach with an empty glass and winning smile.

And for dinner you …
(a) Make a quick run to the supermarket for more beer, burgers and dogs as well as potato salad and cole slaw from the deli counter. Light the fire and start grilling.
(b) Make sure that you have an (a) or two in your midst, tell them you’ll provide dinner if they man the grill. Let them take care of the swordfish or steak and veggies while you toss the salad.
(c) Hope you have a friend who will do (a) or (b), flash your biggest smile and offer to help.

As to the rest of the evening you …
(a) Watch the moon wax or wane, rise over the mountain or reflect and sparkle on the water. If there is music you might dance but you are happy to enjoy good company and know that life is good.
(b) Watch the moon wax or wane, rise over the mountain or reflect and sparkle on the water. If there is music you might dance but you are happy to enjoy good company and know that life is good.
(c) Watch the moon wax or wane, rise over the mountain or reflect and sparkle on the water. If there is music you might dance but you are happy to enjoy good company and know that life is good.

However you spend the perfect day, have a great time and bon appétit!

Grilled Red Potatoes
A great alternative to potato salad on a hot night. Serve the potatoes hot off the grill or prepare early in the day, refrigerate until dinnertime and then serve at room temperature. Enjoy!

1, maybe 2, per person smallish to medium red potatoes, cut in half
Olive oil
Sea salt and freshly ground pepper
Lemon-Garlic-Herb Oil (recipe follows)

Preheat half of the grill to hot and the other half to medium.

Brush or toss the potatoes with enough olive oil to lightly coat and season with salt and pepper.

Put the potatoes cut side down on the hot side of the grill and cook for about 5 minutes or until the potatoes are golden and have nice grill marks. Turn the potatoes and transfer to the cooler part of the grill. Continue to cook for 10-15 minutes or until the potatoes are tender.

Transfer the potatoes to a shallow bowl, drizzle with Lemon-Garlic-Herb Oil and toss. Let sit for a minute or two to combine the flavors and serve hot or at room temperature.

Lemon-Garlic-Herb Oil
Grated zest and juice of 1 lemon
2-3 cloves garlic, minced
1-2 teaspoons minced fresh rosemary
1 teaspoon minced fresh thyme
1/2 teaspoon or to taste hot sauce
1 teaspoon sea salt
1/2 cup or taste extra virgin olive oil

Put the zest, juice, garlic, herbs, hot sauce and sea salt in a small bowl, mini food processor or blender and whisk or process to combine. (I like to use my mini food processor because it minces the garlic and herbs.) Let the mixture sit for a minute or two to dissolve the sea salt. Add the olive oil and whisk or process to combine.

Transfer to a tightly covered container and let sit for 30 minutes or longer. Can be made several hours or a few days in advance and stored in the refrigerator. Give the oil a good shake before using.

Store extra Lemon-Garlic-Herb Oil in the refrigerator.

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One Year Ago – Tandoori Chicken
Two Years Ago – Blueberry Muffins
Three Years Ago – Peanut Butter BrowniesOr Click Here! for a complete list of and links to all the recipes on this blog!

What’s your idea of a perfect summer day? 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

Artichoke Season & Steamed Artichokes with Bagna Cauda or Warm Lemon-Garlic Sauce

The first time I nibbled a freshly steamed, beautiful green artichoke, I was hooked. My sister Brenda made the introduction. She returned east after her first year away at college and brought artichokes and brown rice into our house. I’m sure she brought other exotic and intellectual gems but only the artichokes and rice come to mind. Anyway, I am forever grateful.

Of course I’d had artichokes from a can. My mother added them to our salads when she wanted to be fancy or the tomatoes in the grocery store looked tired or inedible or both. We thought we were quite squi-tish when Mom added a liberal sprinkle of chopped artichoke hearts to the iceberg lettuce. Squi-tish was one of my mother’s favorite words. She use it to describe anything trendy or stylish.

Anyway, the artichoke hearts from the can paled in comparison to the real thing. And of course, the warm lemony-butter sauce Brenda made to go with the artichokes was nothing to sneeze at.

While artichokes are available year round, they peak in the spring. That’s when I find myself feasting on them at least once a week. Here are a few fun artichoke facts to get you in the mood!

1. A member of the daisy family, an artichoke is neither a vegetable nor a fruit but a flower bud waiting to bloom.

2. Individual artichoke plants can grow five feet tall and produce more than twenty artichokes.

3. Baby artichokes aren’t babies but the small buds that grow on the bottom of an artichoke stalk. I guess baby artichoke sounds better than runt-of-the-litter artichoke.

4. Artichokes are a good source of vitamin C, folic acid and magnesium and are low in sodium. If it wasn’t for the devilish dips we love, they would be virtually fat-free. An average artichoke has about seventy calories.

5. Artichokes are one of the world’s oldest foods and were cultivated by the ancient Egyptians, Greeks and Romans. The Greeks and the Romans considered them aphrodisiacs. Myth or truth, the belief that artichokes were a love potion carried over to Europe’s Middle Ages when women were not allowed to eat artichokes. The Middle Aged patriarchal powers-that-be could have been misinformed but, more likely, were just saving the tasty treats for themselves.

6. To keep artichokes fresher longer, treat them like the flowers they are. Cut about one-quarter inch from the bottom of the stem and set in a glass of water in the refrigerator.

7. Speaking of stems, they are edible. Just use a vegetable peeler to remove the fibrous outer part before steaming or braising.

8. When buying artichokes, look for plump buds with tight, green leaves. Pick them up and choose the ones which feel heavy for their size.

9. Unless you there’s a hunky plumber you want to meet, don’t put artichoke leaves in the disposer. They are very springy and fibrous will clog your pipes. And yes, I speak from experience!

10. And finally, my favorite … Norma Jean Baker (who later became Marilyn Monroe) was California’s first Artichoke Queen. She was crowned in 1948.

For an elegant start to your next dinner party, skip the salad and serve steamed artichokes with a delicious dip for a yummy first course.

Bon appétit!

Steamed Artichokes with Bagna Cauda or Warm Lemon-Garlic Sauce
Enjoy yummy steamed artichokes with a garlicky sauce. Bagna Cauda (warm bath) has its origins in Sicily and the Lemon-Garlic Sauce has a bit of a French accent. Enjoy!
Serves 4

2 lemons, cut in quarters
1 bay leaf
1/4 cup dry white wine
About 1 tablespoon sea salt
4 whole artichokes

Put 1-2 quarts of water in a large pot with 1 of the quartered lemons, squeezing the juice into the water. Add the bay leaf, wine and salt to the pot. Insert a steamer basket and bring to a simmer over medium-high heat. The water should just touch the bottom of the basket.

Fill a large bowl with cold water and add the remaining lemon, squeezing the juice into the water.

Rinse the artichokes under cold water. Cut off the top inch of each artichoke with a heavy knife, peel the stems or cut them off close to the base. Pull off the small and tough lower leaves and trim the leaves with kitchen shears. Drop the artichokes into the lemon-water bath to prevent them from turning brown.

Put the artichokes in the steamer basket. Reduce the heat to medium-low, cover, and steam for about 45 minutes or until you can pull the leaves off easily and the flesh is tender. (You may need to add more water to the pot before the artichokes are cooked through.)

To eat, pull leaves from the artichoke, dip in Bagna Cauda or Warm Lemon-Garlic Sauce and scrape the tender meat off with your teeth. When you reach the prickly purple leaves, use a knife or spoon to remove both the leaves and the fuzzy choke covering the artichoke heart. Enjoy the artichoke heart with a little sauce.

Artichokes can be served hot or cold. If making ahead, cool to room temperature, cover and refrigerate. Remove from the refrigerator about 30 minutes before serving.

Bagna Cauda
1/2 cup olive oil
4 tablespoons (1/2 stick) unsalted butter, at room temperature*
8 anchovy fillets
4 garlic cloves, smashed
Pinch or to taste hot pepper flakes
Juice of 1/2 lemon

Put the oil, butter, anchovies, garlic and pepper flakes into a small food processor and process until smooth.

Transfer the oil mixture to a small heavy saucepan and cook, stirring occasionally, over very low heat for 15 minutes. Whisk in the lemon juice and season to taste with salt and pepper.

Pour the sauce into individual cups and serve with the artichokes.

* If you prefer, you can make the Bagna Cauda without butter. Increase the olive oil from 1/2 to 3/4 cup.

Warm Lemon-Garlic Sauce
1/2 cup dry white wine
6 tablespoons unsalted butter, room temperature
1 garlic clove, minced
1 tablespoon minced shallot
Pinch or to taste hot pepper flakes
Kosher salt and freshly ground pepper
3-4 tablespoons mayonnaise
Juice of 1/2 lemon

Put the wine to a small heavy saucepan, bring to a simmer over medium heat and reduce by three- quarters. Reduce the heat to low and add the butter, garlic, shallot and pepper flakes and season with salt and pepper. Cook, stirring occasionally, over very low heat until the shallot is translucent.

Remove from the heat and add the mayonnaise and lemon juice and whisk until smooth. Season to taste with salt and pepper and whisk again.

Pour the sauce into individual cups and serve with the artichokes.

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One Year Ago – Death by Chocolate Cake
Two Year Ago – Filet de Perche Meunière
Three Years Ago – Chicken Provençal
Or Click Here! for a complete list of and links to all the recipes on this blog!

What’s your favorite way to prepare an artichoke? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

A Few Things You Should Know (If You Don’t Already) & Israeli Couscous

Life is filled with simple truths. Some we believe intuitively while others are learned through trial and error. Some gems of wisdom are passed down from our parents. In case you haven’t figured it out, many of those gems are not true. For instance, your face will not freeze that way and chocolate will not give you pimples. Anyway, here are a few things you should know if you don’t already:

1. Recipes with more than six ingredients are NOT difficult to make. They just have lots of ingredients. Sure there is a bit more measuring but how difficult is it to spoon out a teaspoon of this and a half teaspoon of that. And yes, you’ll probably have a little more chopping to do. But heck, if you can chop a carrot, you can chop a radish.

When in doubt, read the recipe carefully, take a deep breath and be fearless!

2. It’s okay to use olive oil to sauté, roast or grill but use a good extra virgin for vinaigrettes, sauces, dips and that final, finishing drizzle. Season as you go, never cook with wine that isn’t good enough to drink and always cook with love. You’ll taste the difference. When in doubt, remember “everything tastes better with butter.” If you don’t believe me; believe Julia.

3. Lots of people will tell you to choose a recipe, it doesn’t really matter what, and make it your signature dish. Once you’ve perfected it, your friends and family will shower you and your fabulous red velvet cupcakes or goat cheese tartlets with unwavering praise.

Until maybe the umpteenth time (sometimes even sooner), when all that unwavering praise will inexplicably begin to waver, then falter and even evaporate. It’s our short attention span, culinary and otherwise. You’ll know everyone is tired of you tartlets when you are specifically instructed to bring a salad to the next potluck.

Change is good.

Except maybe at Thanksgiving. Then your family won’t be looking for your specialty. They’ll be looking for your mother’s specialty. Except she actually got it from her mother who got it from her mother all the way back to Ellis Island, Plymouth Rock or the invention of Campbell’s Cream of Mushroom Soup in 1934.

4. Eight is the perfect number for a dinner party when you want sparkling conversation to go with your amazing food. On the other hand, the more the merrier on Thanksgiving, Christmas and Easter. It wouldn’t be the holidays without a side order of melodrama to go with the turkey or leg of lamb. Same holds true for a Super Bowl bash and any birthday that ends with a zero.

5. Unless it’s a small, intimate dinner party, don’t bring flowers. A nice bottle of wine, a box of chocolates or a sweet little tchotchke from your favorite gift shop – they’re all good.

I love flowers. I really do. However, I remember one party when nineteen people piled into my little apartment and more than half of them brought flowers. I was already juggling coats and kisses, pouring wine and passing canapés. Adding a mad scramble to find more vases than I owned was … well … you get the picture.

If you insist on flowers (and I’d be delighted if you did), don’t be offended if your host unceremoniously plunks them in an old jug in the corner of the kitchen. If she’s like me she will happily find the perfect vase and spot for them in the morning.

Better yet, send a nice bouquet the day after the party.

Bon appétit!

Israeli Couscous
A great side dish, Israeli Couscous is delicious with a lovely fish stew on a cold winter night. In the summer, serve it hot or at room temperature with grilled lamb or chicken. Enjoy!
Serves 6-8

2 cups chicken or vegetable broth
1 1/2 cups Israeli couscous
Pinch saffron
1/2 teaspoon fresh thyme
Kosher salt and freshly ground black pepper
Grated zest and juice of 1 orange
Grated zest and juice of 1 lemon
Extra-virgin olive oil
2-3 tablespoons chopped parsley
2 tablespoons toasted pine nuts
2-3 scallions, thinly sliced

Bring the broth to a boil, stir in the couscous, saffron and thyme; season with salt and pepper and return to a boil. Reduce the heat, cover and simmer until the broth is absorbed.

Add the citrus zests and juices, drizzle with a little olive oil and toss to combine. Let the couscous sit for a minute or two to absorb the juices. Sprinkle with pine nuts, parsley and scallions, toss to combine and serve hot or at room temperature.

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One Year Ago – Tuscan White Bean Soup
Two Year Ago – Wild Mushroom Risotto
Three Years Ago – Swimming Pool Jello
Or Click Here! for a complete list of and links to all the recipes on this blog!

When it comes to cooking and entertaining, what’s your favorite advice? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2012

Surviving November & Roasted Carrots with Pearl Onions

With Halloween we turn the page to November, a dreary month with icy rain and slushy snow. The kayak has been put away until spring but the chairlifts are still sitting idle on the mountain. Thank goodness for Guy Fawkes, Al Capp, Sarah Hale and the Philadelphia Police Department. Wittedly or not, this quartet brought us reprieve from the dark days of November. Each in their own way gave us something to celebrate during this lackluster month.

Guy Fawkes Night on November 5th commemorates the failed attempt to blow up the English House of Parliament by Fawkes and friends in 1605. It is celebrated with bonfires and fireworks. Having heard a few pops over the Columbus Day weekend, I know that many of you re still have a stash of fireworks. Cocktails on the deck around an outdoor fire pit and few bottle rockets sounds like a delightful way to spend an hour or two. I’m betting your neighbors will be happy that you set off your fireworks during the cocktail hour instead of the middle of the night!

If it wasn’t for Al Capp we wouldn’t have Sadie Hawkins Day. In case you don’t remember him or missed his satirical hillbilly tales, humorist, Al Capp had a forty year run in the funny papers. Capp is generally applauded as one of the top ten cartoonists of all time. Lucky for us, he invented Sadie Hawkins Day and set it in November. November 13th to be exact. I’m not sure if anyone celebrates it any more but I do remember Sadie Hawkins dances in college. Why not invite your sweetheart (or that cute guy you met last month) out for a romantic dinner?

Thanks to Sarah Hale we have Thanksgiving Day in November. With not much else going on, I spend a fair amount of time anticipating and planning the big feast day. My dad is also a fan and has already reserved the turkey. (Which I will cook, deaf to his running commentary and advice.) Born in Newport New Hampshire (yes Newport), Mrs. Hales was the author of Mary Had a Little Lamb and editor of Godey’s Lady’s Book, a wildly popular and influential women’s magazine in the 1800’s. It was Mrs. Hale who urged Abraham Lincoln to proclaim a national day of Thanksgiving.

Although he did not decree turkey and cranberry sauce, the President declared Thanksgiving on the last* Thursday of November. Known to suffer from melancholia, Lincoln might have picked November as a way to brighten an otherwise dull month. The pilgrims celebrated the first Thanksgiving in July but I’m glad it was moved to November. It just wouldn’t be the same if we celebrated with a chicken barbecue.

The day after Thanksgiving has been a big shopping day for decades but was not dubbed Black Friday until the mid-1960s. Frazzled by massive traffic jams, the Philadelphia Police Department gave it the name. The frenzied shopping day is fueled by deep discounts and predawn opening hours. Without a doubt, it is the most glorious day of the year for shop-til-you-drop-aholics. I think a quiet day at home making a big pot of turkey soup sounds like a much better idea.

Enjoy November and bon appétit!

* Congress moved Thanksgiving to the fourth Thursday in November in 1941.

Roasted Carrots & Pearl Onions

Throughout November I’ll be passing on recipes and advice for that feast of feast, Thanksgiving. I’m pretty sure these carrots will be on my menu. The leftovers* make a great soup! Enjoy.
Serves 6-8
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3 pounds carrots, peeled and sliced on the diagonal
1 pound frozen pearl onions
Extra virgin olive oil
Apple cider vinegar
1/2 tablespoon fresh thyme or 1/2 teaspoon dried
Kosher salt and freshly ground black pepper to taste

Preheat the oven to 375 degrees.

Put the carrots and onions on baking sheets in a single layer. Using a 2-to-1 ration, drizzle with enough olive oil and cider vinegar to lightly coat. Sprinkle with thyme, salt and pepper, toss to combine and re-spread the vegetables in a single layer.

Bake uncovered at 375 degrees, stirring once or twice, for 30 minutes or until the vegetables are browned and tender.

Can be made ahead. Cool to room temperature and store covered in the refrigerator. Transfer to a baking dish and reheat at 350 degrees for 15 minutes or until piping hot.

* I always make enough for leftovers and roast a few stalks of chopped celery for the soup.

Roasted Carrot & Onion Soup
A wonderful use of the leftovers!

Leftover roasted carrots and onions (and celery – optional)
Chicken, turkey or vegetable stock
Cream – optional
Kosher salt and freshly ground pepper to taste
Garnish: fresh chopped chives
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Toss the vegetables in the blender with enough stock to cover. Process until smooth. Add more stock until you reach the desired consistency.Put the soup in a pot with a bay leaf and bring to a simmer over medium heat. Reduce the heat to low and simmer for 10-15 minutes. If you like, add a touch of cream season to taste with salt and pepper and reheat to steaming. Serve garnished with chopped chives.

Like many soups, this one is best made ahead of time. Cool, cover and refrigerate for several hours or overnight. Reheat over low heat until steaming.

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One Year Ago – Roasted Butternut Squash Risotto
Two Years Ago – Roasted Brussels Sprouts with Pearl Onions
Three Years Ago – Mexican Chicken Soup

Do you have a favorite Thanksgiving side dish? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new stories and recipes.

Want more? Feel free to visit my photoblog Susan Nye 365 or click here for more recipes and magazine articles or here to watch me cook! I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good.

© Susan W. Nye, 2011

Indian Summer & Grilled Ratatouille Stacks

I love September. Unfortunately this year, the month has had a rainy start but happily that has changed! The days are warm and sunny. Summer’s too often oppressive humidity has been wrung from the air. I almost feel sorry for the summer people who loaded up their SUV’s and minivans and headed back to the suburbs on Labor Day. They are missing a very special time of year in New Hampshire.

Almost sorry, because with the summer people gone, I now have a bit of time to stretch and relax. Throughout the summer I am the chef at a private club. While I love to cook and enjoy the club members, this close-to-fulltime gig is stacked on top of my already busy writing schedule. Phew! I’m ready for a break!

After a too busy summer I suddenly have a bit of free time on my hands. So, how to spend it? I think I’d like to take it slow and sort of amble through Indian summer.

Instead of cooking for thirty, forty, sixty or one hundred, I’m looking forward to intimate dinners with family and friends. Instead of piling three shopping carts as high as the sky, I’ll hobnob with local farmers. A leisurely stroll through the Farmer’s Market in search of fresh ingredients will be a nice change of pace. I’ll let the local harvest and my whim and fancy dictate tonight’s menu.

I’ve got several deadlines looming but I’m also looking forward to some uninterrupted time to work on my growing collection of short stories. This project was just one of the many which was unceremoniously dumped last spring. Temporarily shelved but not forgotten, it’s time to get back to Lizzie Grant’s* stories and adventures. It’s great fun to let my mind to wander in, out and around new characters and their exploits. Incidentally, there is a silver lining to shelving the project for a few months. A couple of weeks ago while taking a walk, the proverbial light bulb clicked on and bunch of new storylines tumbled into my brain. Wow! Sometimes a break is good.

Since exercise clears my head and helps sort through the flotsam and jetsam, I’ll be stretching my limbs and wandering through the countryside. With any luck a few more good ideas will pop into my head. I have a tendency to carry on internal debates and discussions when I walk and think. So if you happen to drive or walk by a woman mumbling to herself, don’t be alarmed. It’s just me and my imagination out for a walk.

Then again you might spot the two of us out on the water in the kayak. Pleasant Lake is wonderful on Indian summer mornings. The cool early morning air hits the water which is still warm from the summer sun and creates a fine mist. Patches of fog float on the lake and rise up into the surrounding hills. When the early morning sun hits the water and mist, it is pure magic.

I guess that’s as close as I’m going to get to a plan for the next few weeks. How will you spend Indian summer?

Bon appétit!

* Lizzie will make her publishing debut in October in an anthology of short stories by New Hampshire writers.

Grilled Ratatouille Stacks
The trick to making good ratatouille is to cook the vegetables separately and combine at the end. Sure you can toss everything together but why not create elegant stacks for a beautiful side dish for grilled lamb or roast chicken. Enjoy!
Serves 6

1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
3 cloves garlic
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1 pint grape tomatoes
1 teaspoon herbs de Provence, divided
Sea salt and freshly ground black pepper
1 red bell pepper, cut into large chunks
1 small onion, cut into large chunks
1 medium zucchini, cut crosswise into ½” slices
1-2 small eggplants (about 1 pound), cut crosswise into ½” slices
Freshly grated parmesan cheese
Chopped fresh parsley

Put the vinegar, and garlic in a blender and process until the garlic is finely chopped. Add the olive oil and process to combine. Let the mixture sit for 10-15 minutes to mix and meld the flavors. (You will probably have leftover vinaigrette. Store it in a clean container in the refrigerator.)

Preheat the grill to medium high. If you have a huge grill you can cook everything at once. Otherwise, you’ll have to cook in batches like I do.

Put the tomatoes in a large bowl, drizzle with a little vinaigrette; sprinkle with 1/4 of the herbs de Provence and salt and pepper to taste and toss to combine. Stirring once or twice, cook the tomatoes in a grill basket for about 5 minutes or until they are lightly caramelized.

Put the peppers and onions in the bowl, drizzle with vinaigrette; sprinkle with 1/4 of the herbs de Provence and salt and pepper to taste and toss to combine. Tossing a few times, cook the vegetables in a grill basket for about 5 minutes or until the vegetables are lightly caramelized but still tender crisp.

Put the zucchini slices in the bowl, drizzle with vinaigrette; sprinkle with 1/4 of the herbs de Provence and salt and pepper to taste and toss to combine. Arrange the zucchini slices in a single layer on the grill and cook 2-3 minutes per side.

Brush the eggplant slices with vinaigrette and sprinkle with the remaining herbs and salt and pepper. Arrange the eggplant slices in a single layer on the grill and cook 2-3 minutes per side.

To make a stack: start with a slice of eggplant, add zucchini, artfully top with a couple of tomatoes and chopped peppers and onions and sprinkle with a little parmesan cheese. Serve warm or at room temperature, garnished with a little chopped parsley or basil or a drizzle of basil oil.

If it’s cold and rainy you can make this dish inside. Use a grill pan or roast the veggies in the oven at 425 degrees.

You can also grill the vegetables in advance, cool and store in the refrigerator. To reheat: put the stacks on the grill or in a 350 degree oven until the vegetables are warmed through and the cheese melts.

Cooking up Grilled Ratatouille Stacks on Cook’s Corner – ABC Affiliate WMUR/Channel 9
Visit my YouTube Channel for more cooking videos.

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One Year Ago – Apple Crisp … Two Years Ago – Ravioli with Sage Pesto
Three Years Ago – Brie & Sun-dried Tomato Omelet  

I’ll be writing, reading and relaxing this September. What about you? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Feel free to visit my other, cleverly named blog, Susan Nye’s Other Blog, or photoblog Susan Nye 365. You can find more than 250 recipes, links to magazine articles and lots more on my website. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good.©Susan W. Nye, 2010

Confessions of a Sweet Corn Bandit & Grilled Corn, Black Bean & Avocado Salsa

Forget the Fourth of July fireworks, sand castles and the Hospital Day Parade. No summer event is more eagerly anticipated, more impatiently awaited than the first ears of sweet corn. Want perfection? Minutes after it’s picked, husk a ripe ear of corn and plunge it into a pot of boiling water. Cook it for exactly 4 minutes and enjoy bliss with a little butter and salt.

Like many women, thirteen was one of the worst times of my life. I was plagued with the usual angst of adolescence. I had my fair share of pimples. My unruly curls produced a never ending run of bad hair days, particularly in the summer. And, I had braces. My teeth were encased in torturous steel, wire and rubber bands. Not only painful, braces made it virtually impossible to eat corn on the cob. After the first bite, kernels were hideously and obstinately embedded in every steel nook and cranny. Taking pity on me, my mother tried cutting the kernels off the cob. It just didn’t taste the same. In despair, I gave up fresh corn for the duration.

When I moved to Switzerland I was again deprived of sweet corn. For close to twenty years I lived near Geneva; where, until fairly recently, corn on the cob was only for cows. About the time I packed my bags to move back to the States, corn on the cob began to trickle ever so slowly onto supermarket shelves. Grown in southern Africa, by the time the ears arrived they were a poor and pitiful shadow of what sweet corn should be.

There is a lot of open farm land surrounding Geneva and the Swiss grow cow corn in abundance. After all it takes a lot of corn to feed the cows to get the milk to make all that cheese and chocolate. Bicycling through those fields was one of my favorite weekend activities. I always looked at those fields with longing (for sweet corn) and despair (because it wasn’t). One particular Saturday, some friends and I went on a long bike ride past row after row of ripening corn.

After the ride, we joined forces for an impromptu potluck cookout. Preparations were well underway when a few of us were hit by the nagging sense that something was missing. Corn on the cob of course! Fueled by optimism and hope, we decided that there must surely be a tiny window when cow corn was sweet and crisp. And of course we figured that the tiny window was open at just that very minute.

And so began the great Corn Caper. We donned baseball caps, hoodies and sunglasses, hopped back on our bikes and went off to pilfer the nearest field. Our band of merry thieves was not made up of foolish teenage hooligans but foolish thirty-something professionals uncontrollably driven by delicious memories of fresh sweet corn. At least for the moment we didn’t care if our families were shamed by scandalous headlines (Foreigners Arrested in Agricultural Heist – Deportation Imminent). Nor did we worry that the farmer might skip 911 and fill our backsides with buck shot.

We completed our raid without apprehension or worse and returned to the party with backpacks stuffed with corn. Working against the clock, we husked the ears and threw them into boiling water. With great anticipation we all took the first, long-awaited bite. Edible, but tough and tasteless. We were denied that sweet taste of summer … and home.

Of course there was an upside to the whole debacle. Since our caper could hardly be called successful, I was not tempted to quit my job and begin a life of crime. Enjoy summer’s bounty and,

Bon appétit!

Grilled Corn, Black Bean & Avocado Salsa
This salsa is great as an appetizer with tortilla chips and delicious as a side dish with chicken or seafood. Enjoy!
Makes 5-6 cups

Juice of 1 lime
1/4 cup extra virgin olive oil plus more for the corn
2-3 cloves garlic, minced
1 tablespoon or to taste minced jalapeno
1 teaspoon cumin
Kosher salt to taste
2-3 ears corn, shucked (about 1 1/2 cups of kernels)
1 pound tomatoes, cored, seeded and chopped (about 1 1/2 cups chopped tomato)
2-3 scallions, thinly sliced or about 1/2 small red onion, finely chopped
1 1/2 cups (15-ounce can) cooked black beans, rinsed and drained
2-3 tablespoons roughly chopped cilantro leaves
1-2 avocados, chopped

Put the lime juice, olive oil, garlic, jalapeno and cumin in a small bowl, season with salt and whisk to combine. Let sit for at least 10 minutes to combine the flavors.

Preheat the grill to high. Brush the corn with a little olive oil. Lay the ears directly on the grill and cook for 3-5 minutes, turning to cook evenly. Remove from the grill and when they are cool enough to handle, use a sharp knife to remove the kernels from the cobs. (When fresh corn is not available, stir-fry frozen shoepeg corn in a little olive oil over medium-high heat until lightly browned.)

Put the corn, tomatoes, scallions and black beans in a large bowl and toss to combine. Pour the lime juice-olive oil mixture over the vegetables and toss to combine. Add the cilantro and toss again. Let sit for 15-20 minutes or up to a few hours in the refrigerator to mix and meld the flavors.

Add the avocado, toss to combine and serve immediately as a dip with your favorite tortilla chips or as a side dish with grilled chicken or seafood.

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One Year Ago – Crostini with Goat Cheese
Two Years Ago – Corn & Chicken Chowder
Three Years Ago – Joe Nye’s Perfect Lobster  

Did you suffer through braces in middle school and high school? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Feel free to visit my other, cleverly named blog, Susan Nye’s Other Blog, or photoblog Susan Nye 365. You can find more than 250 recipes, links to magazine articles and lots more on my website. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good.©Susan W. Nye, 2011

Make Dad’s Day – Celebrate Fathers’ Day & New Potato Salad with Gorgonzola

President Woodrow Wilson proclaimed Mother’s Day in 1914. It took a bit longer to get official recognition for Dads. Make that a quite a bit longer. President
Lyndon Johnson finally proclaimed proclaimed the first official Father’s Day in 1966. Even with the proclamation, at least in the parental recognition department, Dads are still second class citizens. Sure, one of his kids may remember to pick him up a card, a pair of hedge clippers or cheap golf balls. Then again, maybe not.

Every restaurant, café, pub and bistro pulls out all the stops for Mother’s Day. They put together special brunches, lunches and dinners. Florists, boutiques and spas create special packages and deals just for Mom. And for Dad? Well not so much. Let’s face it, probably not at all.

 Which means we all need to get creative to thank Dad for …..

• Spending hours and hours in the cold (rain, heat, …) teaching you to ski (swim, ride a bike, throw a ball …)
• Putting together countless toys, trains, bikes, beds, armoires, grills and whatever else you could cajole him into assembling.
• Taking you to the movies, circus, plays, concerts, hockey games, out for ice cream and doughnuts, strawberry and blueberry picking and the annual end of summer climb up Kearsarge.
• Spending a very long Sunday afternoon in the high school parking lot for your first driving lesson and then knowing enough to pass the job to your more patient mother. And once you got your license, teaching you to change a tire. Or better yet, giving you a Triple-A card.
• Offering countless words of wisdom and taking it in stride when you ignored him.
• Taking care of all that other stuff like … food on the table, oil in the furnace, shoes on your feet, clothes your back, a roof over your head and a college education.
• And lest we forget … grounding you for practically nothing, embarrassing you in front of your friends, making you laugh at his dumb jokes and silly impersonations, boring you with the same old stories, making you clean your room, sweep the garage and rake leaves. In other words … for being not just any dad but a great dad, your dad.

How will you make your Dad’s day? If like most people you’ve neglected him in the past, now might be the ideal time to start a few new Father’s Day traditions.

• Join him for a game of golf and a cold beer afterwards. Walk the course so you have plenty of time to chat.
• Spend an afternoon on the water, sailing, fishing or canoeing. Then sit on the dock, share a few old memories and enjoy the sunset.
• Challenge him to a game of chess or checkers or cards; loser buys dinner. Let him win but don’t make it obvious. After all, he did the same for you plenty of times.
• Wash and detail his car or clean the gutters on his house or mow his lawn while he sits in the shade offering instructions and advice.
• Take him to a ballgame. The Red Sox play at home on Father’s Day.
• Set him up on FaceBook, show him how to use it and post lots of pictures so he can enjoy his grandchildren every day.
• If you live hundreds of miles away, send him a card, call him and tell him you love him. If you live next door, stop in for a cup of coffee and tell him you love him.

Have fun with your Dad and,

Bon appétit!

New Potato Salad with Gorgonzola
Summer time is salad time and everyone needs a good recipe for potato salad. My dad is a big fan of blue cheese, so this one will be perfect for a family cookout on Father’s Day. Enjoy!
Serves 8-10

2 pounds new potatoes
1 tablespoon extra virgin olive oil
Kosher salt and freshly ground pepper to taste
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon Dijon mustard
1 teaspoon (or to taste) hot pepper sauce
4 ounces gorgonzola, crumbled and divided
1/2 European cucumber, peeled, seeded and diced
2-3 tablespoons chopped chives

Cut the potatoes in half or quarters, about 2-bite-sized. Put the potatoes and olive oil in a large pot; cover with cold, salted water. Bring the pot to a boil, reduce heat and simmer until the potatoes are just tender. Do not overcook.

Meanwhile, make the dressing. Put the mayonnaise, sour cream, mustard, pepper sauce and half the crumbled gorgonzola in a small bowl, season with salt and pepper and whisk to combine.

As soon as the potatoes are cooked, drain well and put them into a large bowl. Add enough dressing to generously coat and toss to combine. Cool to room temperature, sprinkle with the remaining gorgonzola and diced cucumber. Toss to combine and refrigerate for a few hours to merge and meld the flavors and serve.
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One Year Ago – Spicy Hoisin Wings
Two Years Ago – Grilled Steak & Potato Salad

How will you spend Father’s Day? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.
I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.
Feel free to visit my other, cleverly named blog, Susan Nye’s Other Blog, or website www.susannye.com. You can find more than 200 recipes, links to magazine articles and lots more. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2010

Easter Made Easy & Grilled Lamb with Lemon Roasted Potatoes

Are you tired of holiday dinners that take a week to prepare? You know the kind.  By the time your guests arrive, you’re so stressed out that you can hardly think straight. And by the time dinner is served, you’re exhausted and ready for bed.

It doesn’t have to be that way. No, I’m not suggesting you make reservations. After all, there’s nothing like being home for the holidays. Why not declare a potluck and share the work? Or simplify? Or do a little bit of both?

I fell in love with Italian cooking when I was just a little kid. At the time, the only thing I knew about Italian food was spaghetti, veal parmesan, chicken cacciatore and pizza. I thought Italian cooking was big kettles of tomato sauce that simmered away for hours. By the time I was in high school or maybe it was college, I figured out that there was a bit more to the story. That’s when I discovered veal saltimbocca, tiramisu and a few other interesting dishes. Several years later I visited Italy and realized there was a whole lot more.

So now you’re asking, “What does Italian cooking have to do with making Easter easy?” Everything. Italian cooking is all about fresh ingredients, simply and beautifully prepared. Simple dishes exquisitely cooked with fresh ingredients; that’s the solution to your Easter dilemma.

New Hampshire is a long way from sunny Italy. Here the ground is covered with snow and frozen mud. The first little yellow crocuses may have popped out of the ground during the recent heat wave but it is still too early to find much fresh, local produce. I don’t care. For Easter, I’ll be scouring the market for fresh ingredients. Even if the strawberries and asparagus were grown in California or Florida, they are a welcome sign that spring and summer are coming.

Here are a few suggestions for an elegant, easy and delicious Easter:

To Start: As soon as one of your guests asks. “Can I bring anything?” Without even the slightest hesitation, answer, “Yes! Thank you! An appetizer would be great.”

The Main Course: Three simple dishes. Grilled Butterflied Leg of Lamb, Roasted Asparagus with Walnuts  and Lemon Roasted Potatoes.

You can and should marinate the lamb ahead of time. Let the lamb marinate in the refrigerator overnight and then hand the grilling off to your spouse, brother-in-law, uncle, father or a willing friend.

The asparagus and potatoes take minutes to prep and not much longer to cook. And if someone wanders into the kitchen offering to help, accept. While the grill is heating up, pop the potatoes in the oven. Once the lamb is off the grill and resting, throw the asparagus in the oven. If you are like me, you will need two timers, one for the potatoes, the other for the asparagus. The only way I can juggle cooking, chatting and laughing at the same time is to use a timer or two or three.

Sweet Finale: Wash and slice some ripe, red strawberries. If you like, toss them in a tablespoon or two of Grand Marnier or Cointreau. If you must, add a little honey or sugar. Serve the berries with vanilla ice cream. It’s a holiday so don’t skimp on the ice cream; buy the good stuff. And one final, tip: decorate your table with chocolate bunnies. They’re great to nibble on with your strawberries! Again, buy the good stuff but take a good, long walk to offset the indulgence.

That’s it, that’s all, except to say relax, eat, laugh, be merry … and bon appétit!     

Grilled Lamb
Grilled lamb with a classic red wine marinade is perfect for an Easter crowd of family and friends. Enjoy!
Serves 8

Juice and zest of 1 orange
4 cloves garlic
1 shallot, quartered
2 tablespoons fresh rosemary
1 tablespoon fresh thyme leaves
2 tablespoons Dijon mustard
1 tablespoon honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 cups dry red wine
4-to-5 pounds trimmed, boned and butter-flied lamb
1 bay lea

1. Combine the orange juice and zest, garlic, shallot, rosemary, thyme, mustard, honey, salt, pepper and about 1/2 cup wine in a blender. Process to combine and finely chop the herbs, garlic and shallot. Add the rest of the wine and process to combine.
2. Put the lamb in a large, heavy-duty, plastic, re-sealable bag. Add the marinade and bay leaf; seal the bag, pressing out excess air. Marinate the lamb in the refrigerator, turning every few hours, for at least 4 hours or overnight. Longer is better.
3. Men like to grill so find an able-bodied male or two or three. Put him or them in charge of the grill and cooking the lamb. Whether you are using charcoal or gas, tell him/them that you want a medium hot fire.
4. Remove the lamb from the marinade and pass it off to your grill master(s). Let them grill the lamb, turning it once or twice until a thermometer inserted in the thickest part of the meat registers at 130 degrees, about 20 to 25 minutes.
5. Transfer the lamb to a cutting board and let it rest for 10-15 minutes. Slice the lamb and serve.

Lemon Roasted Potatoes
The lemon brightens up the potatoes and makes them a little special. Definitely more spring-like! Enjoy!
Serves 8

2-2 1/2 pounds red skin potatoes, washed dried and quartered
1/4 cup olive oil
1/2 cup chicken stock or water
Juice of 1 freshly squeezed lemon
Kosher or sea salt and freshly ground black pepper to taste

1. Preheat oven to 375 degrees. Place the potatoes in a metal roasting pan large enough to fit them in a single layer. Add the chicken stock, olive oil, lemon juice, salt and pepper. Toss the potatoes to coat.
2. Roast, uncovered, until fork-tender and brown on the edges, about 45 minutes. Turn the potatoes halfway through for even browning; add a little water if all the liquid has been absorbed before they are cooked through and golden brown.

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One Year Ago – Spicy Olives
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Do you have a question? An idea, a few thoughts or an opinion you’d like to share? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Feel free to visit my other, cleverly named blog, Susan Nye’s Other Blog, or website www.susannye.com. You can find more than 200 recipes, links to magazine articles and lots more. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2010

Favorite Foods & Roasted Asparagus with Walnuts

Last week I got to thinking (always a dangerous thing). I began mulling and wondering, “What are America’s favorite foods?” Curiosity peaked; I did a little research on the internet. I figured I would find lots of top ten lists. I expected to see things like burgers and fries, ice cream, chocolate and chips, steak or roast beast or both and maybe Toll House® cookies.

Much to my surprise I couldn’t find an answer. I got nothing. Zip, nada, bumpkis. There were lots of lists. There were lists of favorite comfort food, favorite junk food, best restaurants for burgers and pizza, most popular ice cream and on and on … There were lists of healthy foods, super foods and worst foods. But there was no list of our top ten or twenty-five or even five all-time favorite foods.

If I couldn’t find a list I decided I could come up with my own. Even if it was only a survey of one! Several possibilities started to swirl around my brain. It was a picture perfect day, warm and sunny.  I decided to take a walk and sort it all out.

First I decided that I needed to come up with some criteria. I made it simple. I did a little twist on the old desert island scenario and asked, “What foods would I want at my rescue/homecoming celebration?”

This question was pretty easy because although I’ve never been stuck on a desert island, I did live overseas for a long time. When I first moved to Switzerland, I discovered that many things I took for granted, did not exist there. Or if they did, they were hard to find, outrageously expensive, of inferior quality or all three. Take Toll House® cookies, Switzerland might be famous for chocolate and home of Nestlé® but I could not find those semi-sweet little morsels.

When I returned to the US, I discovered that many of the things I had grown to love in Switzerland did not exist here. For instance, I can’t seem to find rampon, more commonly known as mache or lamb’s lettuce. I know it exists here somewhere but not at my local supermarket, farm stand or farmers’ market.

And so, as soon as I hug the Coast Guard goodbye, I will expect the welcome home committee to begin wining and dining me with my favorite vittles. I’ve discovered that most of the foods on my list fall into one of two categories. Seasonal. If something is only available for a few weeks or months, it is so much more crave-able. And luxurious. If I can’t or can barely afford it, then yes please, I’d really like some!

Here goes!

1. Fresh asparagus: as far as I am concerned asparagus is synonymous with spring.
2. Beef: a filet, grilled and very rare or maybe beef tenderloin, also very rare.
3. Really good cheese: please nothing made of plastic, only perfect New England artisan cheeses or delicious imports from France, Switzerland or Italy will do.
4. Chocolate and no, not Nestlé’s morsels. Make mine a luscious Swiss milk chocolate champagne truffle.
5. Fresh corn: not frozen or from a can but on the cob and picked within minutes or at most a few hours of its plunge into boiling water.
6. Lobster straight from the Gulf of Maine.
7. Pasta maybe with asparagus, fresh tomatoes or lobster!
8. A salad of mixed baby greens, arugula and yes, lots of rampon or maybe just rampon!
9. Fresh, summer tomatoes: the kind you can only find in the summer, the ones you grown in the backyard or find at the farm stand or farmers market.
10. A lovely glass of wine or two to go with it all!

I could go on and on but that seems to be as good a start as any.

Island rescue or not, it is a great time to bring friends and family together for a feast of favorites. Bon appétit and enjoy!

Roasted Asparagus with Walnuts

This dish is elegant as a first course or delicious as a side dish. Serve it with your Easter lamb or a nice grilled filet. Enjoy!

Serves 8

2 pounds asparagus
About 2 tablespoons walnut oil
About 1 tablespoon champagne or white wine vinegar
1/4 cup chopped walnuts
Kosher salt and freshly ground pepper

Preheat oven to 375 degrees.

Snap off the fibrous root ends from the asparagus.

Place the asparagus on a large rimmed baking sheet; drizzle with walnut oil and vinegar. Sprinkle with salt and pepper; toss to coat. Sprinkle with chopped walnuts.

Roast in the oven for 8 minutes or until the asparagus is tender-crisp. Serve hot or at room temperature.

If you have leftovers, chop the spears into bite sized pieces and toss them with spaghetti or linguine. You may want to add a bit more walnut oil and vinegar and a few more toasted walnuts. Sprinkle with a little grated Parmigiano-Reggiano cheese and some freshly ground pepper. Serve immediately.

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One Year Ago – Roasted Eggplant with Peperonata
Or Click Here! for a complete list of and links to all the recipes on this blog!

What are your favorite foods? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2010

Secret Santas & Savory Bread Pudding

We’re in the homestretch, the final countdown to Christmas. With only a few days to go, it’s time to follow Santa’s example and take one last look at that too-long to-do list. There’s a pretty good chance that a few checkmarks will be missing. But at this point I’m ready to breathe a sigh of relief and figure if it ain’t done, it probably doesn’t need doing. It’s time to relax and enjoy the long weekend with family and friends.

Christmas has always been a special time in our house. Without question, we have had more than our fair share of chaos and excitement.  Lots of wonderful memories were born out of all that pandemonium. When we were very small, there were the visits from Santa. Every year a neighbor dressed in a red suit and white beard stopped in for a last minute naughty and nice inspection. We then spent the rest of the night before Christmas in overdrive, antsy with anticipation. When we got a little older, we spent Christmas on Pleasant Lake. We loved spending Christmas in the country, especially when it snowed.

And there were all the presents. Dad was in sales and he was good at it. When sales were up, we all enjoyed a bountiful Christmas. My mother shopped for the three kids, her parents, his parents, the cousins, the mailman, the paper boy and who knows who else. Dad shopped for her. He was always tight lipped and never asked for help or opinions. By Christmas Eve speculation about Dad’s gift to Mom ran high. Guesses were thrown about but he kept silent.

I was ever so proud the year I guessed right. I was eight and out of the blue I blurted out that he had bought her a mink stole. (It was quite a long time ago, when women still wore stoles and fur was not yet politically incorrect.) Everyone laughed and thought I was adorable.

Until the next morning when my mother let out a shriek of joy and danced around the living room with the soft, warm fur draped over her bathrobe. After the excitement died down, all eyes turned to me. How did I know? I just shrugged. The fur had been hidden next door at the Caruso’s, had I overheard something? “Absolutely not,” I protested, “No one told me anything. I just knew.”

Unwilling to throw caution to the wind, the next year Dad pulled me aside a few days before Christmas. He wanted to know if I could again divine his plans for my mother. I thought for a minute or two and then gave an answer close enough to the truth to make him nervous and cement my reputation as a Christmas psychic.

And so began a little father-daughter tradition. I became his sidekick and he took me with him when he picked up Mom’s gift. I rarely, if ever, helped him pick it out. No, that he did alone. The fur stole aside, jewelry was his gift of choice for Mom. Sometime over the long Thanksgiving weekend he would sneak away for a few hours. He would visit Dana’s Jewelers and pick out a special treasure. In exchange for my silence, I was invited to join him on the return trip to fetch the bauble just in time for Christmas.

Mr. Dana would always unveil the pin or pendant, ring or bracelet with a subtle and stately flourish. My Dad stood proud and pleased as I gave the appropriate ooh and ah. Driving home, Dad would remind me that this was our secret and I was again sworn to silence.

He needn’t have worried. I never dreamed of telling. I didn’t want to be left at home on the next clandestine visit to Mr. Dana’s. And even more important, I felt a fierce rivalry with my older sister. I would have carried those secrets to the grave. Knowing something that she didn’t was just too good to give up. Enjoy a lovely Christmas filled with fun and surprises!

Bon appétit!

Savory Butternut Squash & Swiss Chard Bread Pudding
Take a break from a traditional stuffing, this dish goes beautifully with poultry or pork. Make it a part of one of your holiday feasts and enjoy!
Serves 6-8

1 pound butternut squash, cut in cubes
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon paprika
Kosher salt & freshly ground pepper
1-2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 medium onion, chopped
8 ounces mild Italian sausage, casings removed
12 ounces Swiss chard, chopped
4-6 cups day old country-style bread, cut in cubes
8 ounces goat cheese, crumbled
4 eggs
1 cup half & half
Pinch nutmeg

Preheat oven to 425 degrees.

Put the squash in a large ovenproof skillet and sprinkle sage, thyme, paprika, salt and pepper. Toss to combine. Drizzle with olive oil and balsamic vinegar, toss to coat.  Roast at 425 degrees for 15 minutes. Add the onion to the skillet and toss to combine. Return to the oven, reduce heat to 375 degrees and roast for 10 minutes. Remove the squash from the oven. Let cool.

While the vegetables are roasting, brown the sausage in a large skillet over medium high heat, breaking up the meat as it cooks. Add the Swiss chard to the skillet and continue cooking until the Swiss chard has wilted. Let cool.

Put the bread cubes, sausage and vegetables in a large bowl; toss to combine. Add the goat cheese and toss again.

Generously butter a 2 quart casserole dish. Put the bread mixture in the dish. Whisk together the eggs, half & half and nutmeg. Carefully pour the liquid over the bread mixture. Cover with plastic wrap and let sit overnight in the refrigerator.

Preheat the oven to 350 degrees. Remove the casserole from the refrigerator and bake until piping hot and golden brown, about 45 to 55 minutes. Remove from the oven and let sit for 10 minutes before serving.

Feel free to make a comment; I’d love to hear from you. Just click on Leave a Comment below. To subscribe to my blog, just scroll back up and click on the Sign Me Up button.  
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