Next Chapter & Coconut Cupcakes

It’s graduation time. Some see it as the end of an era but I prefer the term commencement. Whether it is kindergarten, high school or college, graduation signals a new beginning. A new chapter filled with opportunities and adventures. However, you don’t need a diploma to start anew. All you need is the desire to reinvent and discover the next you. As you dive into that adventure, here are a few simple suggestions to make it the best it can be:

Be yourself. Be good at it. Be proud of your strengths and talents and built on them. Be aware of your weaknesses and find ways to improve or compensate. You don’t have to be perfect to be wonderful. Embrace the whole you. There is nothing so captivating as confidence.

Be as smart as you can be. Daisy Buchanan was wrong; a beautiful little fool is not the best thing a girl can be in this world. Or a boy for that matter.

Be brave. Fear of failure, fear of success, fear of the unknown, heights or public speaking; whatever the variety, never let fear get the best of you. Defy it. Overcome it. It’s hard to live a whole life if fear is holding you back.

Be a good person. Even one is one too many bullies so be kind to strangers, considerate to colleagues and loving and loyal to friends and family. What legacy will you leave behind? What could be better than people who were touched by you, care about you, love and admire you?

My brother was born funny. Not all of us are so lucky. You may never become a comic but you can appreciate wit in others and tell the occasional joke or clever story. Cultivate a sense of humor and laugh every day.

If you have an opportunity to travel or, better yet, live abroad; take it. If not, make the opportunity. Not everyone thinks the way you do or lives like you or wants to think and live like you. Getting up close and personal with other cultures will open your eyes, make you think, consider and reconsider your priorities.

It’s okay to fail. Just make sure you spend some time to figure out what worked and what didn’t. Failure is not proof of incompetence or a reason to retreat. It is an occasion to learn and grow.

Assume you’ll get caught. If not this time, then the next time. Or the time after that. If it could land you in jail, get you fired or hurt you or someone else; it’s probably a bad idea.

It’s okay to fumble around a bit. Chances are more than good that you won’t wake up one morning with all the answers. Expect to evolve and grow with new experiences, triumphs and mistakes. Embrace your changing world and changing self. You will have moments, days, even months of uncertainty as you figure out your goals and how best to reach them.

Wear red. My mother’s favorite was bright red lipstick. Whether it was in style or out, she wore it every day with pride. I’m partial to shoes – shiny patent leather flats or sneakers are my two favorites. Life is too short (and some days too difficult) to live it without red shoes.

Good luck and bon appétit!

Coconut Cupcakes
Need a festive dessert idea for someone’s (maybe your own) commencement celebration? These coconut cupcakes will make a delicious addition to the party table. Enjoy!
Makes about 18 regular cupcakes or 50 minis

1 3/4 cup all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 cups sweetened, shredded coconut
3/4 cup (1 1/2 sticks) butter, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
2 teaspoons pure vanilla extract
3/4 cup coconut milk
1 egg
Garnish: more coconut, slivered almonds and chocolate chips

Preheat the oven to 350 degrees. Line muffin tins with paper liners.

Put the flour, baking powder, nutmeg and salt in a bowl and whisk to combine. Add the coconut and whisk again.

Put the butter and sugar in a large bowl and beat on high speed with an electric mixer until fluffy. Add the vanilla and egg and beat on high speed until smooth. Reduce the speed to low and add the dry ingredients and coconut milk alternately in 2 batches, beginning and ending with the dry ingredients and mixing until just combined.

Fill the paper liners 2/3 full with batter. Bake at 350 degrees for 20-25 minutes for regular cupcakes and 12-15 minutes for minis or until a toothpick inserted in the center comes out clean.

Cool the cupcakes completely. Generously frost the cupcakes. If you like, toast the coconut and almonds. Garnish the frosted cupcakes with coconut, almonds and chocolate chips.

Cream Cheese Frosting
8 ounces cream cheese, at room temperature
1/4 cup (1/2 stick) butter, at room temperature
2 teaspoons pure vanilla extract
About 4 cups confectioners’ sugar

Put the cream cheese and butter in a large bowl and beat with an electric mixer on medium speed until smooth, add the vanilla extra and beat to combine.

Slowly add the confectioners’ sugar and beat until well combined. Increase the mixer speed and continue beating for 2-3 minutes or until the frosting is light and fluffy.

Print-friendly version of this post.

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

What’s your best advice to a new graduate? 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

Planting an Herb Garden & Salsa Verde

In spite of the miserable weather, Memorial Day Weekend was the unofficial start to summer. Thinking positively and rapping sharply on any and all wood, the snow and freezing rain must surely be behind us. We are past due for sunny skies and warm, gentle showers. With fingers crossed and an optimistic heart, it’s time to plant your herb garden. Herbs will make a lovely addition to your garden and your kitchen. Fresh herbs add a bit of spark to spring and summer dishes.

But what to plant? With so many choices a trip to the nursery can be daunting. For starters, you can’t miss with parsley, sage, rosemary and thyme. (Simon and Garfunkel would be proud.) You’ll also want to add some basil, lots of basil, as well as chives and mint … and maybe some chervil or tarragon, dill, cilantro and oregano. French Tarragon is one of my favorites. Its lovely anise flavor is wonderful with poultry and fish or whisked into a creamy Béarnaise Sauce and served with a perfectly grilled steak. On the other hand, pungent oregano is wonderful in Greek and Italian food.

Of course there are variations, sisters, half-brothers and cousins of all these herbs from pineapple sage to Thai basil and chocolate mint. Before you know it, you’ll need another acre! While you are at it, don’t forget to plant a border of lavender.

What to know before you start. Planting herbs is all about location, location, location. If you are lucky, you have the perfect spot right outside your kitchen door. Most herbs need a daily dose of six or more hours of sun so you may need to sacrifice convenience if your kitchen faces north like mine.

Next, like most plants you’ll need good, well drained, fertile soil for your herbs to flourish. Before you plant, amend your soil with compost. After planting, add a layer of mulch like shredded bark to help keep the soil moist and weed-free.

In the ground or in pots? I always feel more than a twinge of envy when one of those celebrity kitchen divas gives a tour of her herb garden. Without a weed or dead leaf in sight, their perfect beds could easily be mistaken for the kitchen garden at Versailles. Not to mention that they have enough lush plants to season the entire state of New Hampshire and maybe a bit of Vermont.

Although it’s been difficult, I’ve somehow managed to rein in my green-eyed monster. Instead of an expansive, perfectly manicured garden, my herbs live in an eclectic collection of pots. Some large, some very large, they bask in a sunny spot in the corner of my driveway.

Flowerpots are ideal in our short growing season. I love picking fresh sage, thyme and rosemary year-round so as soon as fall nights turn frosty, I move the pots into the garage. They spend the winter in 40 degree comfort and get just enough light to stay green. A sunny three season porch is ideal but mine collapsed several years ago under record snows. The porch was like a sauna in the summer so I replaced it with a nice airy screened porch. The new porch is wonderful on a hot afternoon but not-at-all-wonderful for wintering plants.

A note of caution! Even if you decide to plant your herbs in the garden, keep your mint and oregano in pots. Otherwise they will soon take over the rest of your garden, your neighbor’s yard and the field across the road.

Where ever and whatever you plant, enjoy your herb garden and bon appétit!

Salsa Verde
This versatile sauce is great with your favorite grilled meat, fish or poultry. Experiment with herbs until you find your favorite combination. Enjoy!
Serves 6-8

1 tablespoon red wine vinegar
Zest and juice of 1 lemon
1 teaspoon anchovy paste
1 teaspoon Dijon mustard
1/4 teaspoon or to taste chili pepper flakes
Sea salt and freshly ground pepper
1/2 cup or to taste extra-virgin olive oil
1 small red onion, finely chopped
3 garlic cloves, minced
2 tablespoons capers, drained
About 1 1/2 cups herbs:

1 cup loosely packed flat-leaf parsley leaves
1/2 cup loosely packed tarragon leaves
1 tablespoon fresh thyme leaves

or

1 cup loosely packed flat-leaf parsley leaves
1/4 cup loosely packed fresh oregano
1/4 cup loosely packed fresh mint
1 tablespoon fresh thyme leaves

Put the vinegar, lemon juice, anchovy paste and mustard in a bowl, season with the chili pepper flakes, salt and pepper and whisk to combine. Add the olive oil and whisk again. Stir in the onion and garlic, cover and marinade for 20-30 minutes.

Put the olive oil mixture in the bowl of a food processor, add the herbs, capers and lemon zest and pulse to chop and combine. Add more olive oil and process until the sauce reaches the desired consistency. Season with salt and pepper, cover and let sit for 10-20 minutes before serving.

Can be made ahead, covered and stored in the refrigerator for up to 1 day.

Print-friendly version of this post.

One Year Ago – Asian Noodle Salad
Two Years Ago – Asparagus Goat Cheese Tart
Three Years Ago – Not Your Ordinary Burger
Four Years Ago – Strawberry Rhubarb Soup
Or Click Here! for a complete list of and links to all the recipes on this blog!

What will you plant in your herb garden this summer? 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

A Warm and Sunny Spring Weekend

Sun, glorious sun and temperatures in the nineties!
It looks like summer is finally here. Time for a trip to the beach! And it’s definitely a good weekend to invite friends around and get out the grill:

Relax and watch the sun set! Enjoy a crisp bottle of white wine and nibble on cool cucumbers and Smoked Salmon Mousse or White Bean Hummus.

And for the main course … keep it light and bright with Grilled Shrimp or Grilled Salmon with Lemon-Basil Aioli.

Keep it cool with a couple of salads. Asparagus is in season and you can’t miss with my Orzo & Grilled Asparagus Salad. Add a garden salad with my Sun-Dried Tomato Vinaigrette.

For dessert, my rhubarb is looking glorious. It’s a good time for Rhubarb Crisp or Zuppa Fragola-Rabarbaro (Strawberry-Rhubarb Soup).

Have a great weekend and bon appétit!

What are your plans for the weekend? 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 more seasonal menus! For a complete list of and links to all the recipes on this blog Click Here!

© Susan W. Nye, 2013

What Reality? Orzo & Grilled Asparagus Salad

Perhaps unfounded, perhaps unfair but I think that it is time for a little a rant. As we head into summer it seems like all the networks are proclaiming winners and announcing more to come. It could be my own fault. It most probably is my own fault. But I don’t get it. What is this strange, alternative universe commonly known as reality TV? And more important, how do these shows manage to reel in huge audiences? Tell me, what’s the appeal?

As far as I can figure, reality television comes in a couple of flavors:

First there are the contests. Attractive and sometimes not-so-attractive people fight for survival on desert islands, race around the world, wheel and deal and sing their hearts out. I don’t deny that at least some these contests require skill or talent or guts. Call me crazy but I have no interest in watching people eat bugs, scheme and connive. The whole idea of the cattle calls also known as The Bachelor and The Bachelorette makes me cringe.

Okay, I confess to taking a peak or two at American Idol but I soon lost interest. There was too much chatter and not enough singing. And I admit to tuning in The Apprentice for a few seasons. It didn’t take long before the backstabbing and The Donald’s pontifications got on my nerves.

And then there are the day-in-the-life shows. Cameras follow people around for weeks on end. While these people are more or less like you, me and the neighbors, they’ve got something to set them apart. What’s that something? A brilliant mind? An incredible talent. Hardly. More often than not, it’s just a little bit of melo- to go with life’s daily drama.

Instead of having the average two-point-one children, reality television families have eight or ten or nineteen. Or mom is a teenager. Or it’s multigenerational family with a grandparent who mutters vaguely funny witticisms and a cousin who is as dumb as a stone. In some cases, the program showcases an unusual family business and their colorful clients. In others, an abundance of children or cluelessness creates enough pandemonium to keep the show on the air for a couple of years.

Not all day-in-the-life shows follow families. Some find a group of friends or throw a bunch of strangers together. Perhaps you’ve seen the housewives with more money than sense and the twenty-somethings with no sense at all. Conflict, real, imagined or invented, is stirred into the pot along with shots of tequila or bottles of champagne. Sooner or later, usually sooner, shouts erupt and tears flow. If the sponsors are lucky, a full blown brawl ensues

Both the contests and the day-in-the-life programs have a special variation. Instead of people that look very much like you, me and the family next door, the participants are celebrities. Or, more likely, they used to be celebrities with high hopes for a second chance at fame. More than a few have earned their notoriety on other reality shows. Who could have guessed that reality television could be a career choice and even make you a star?

So with apologies to devoted fans and the various networks, I will continue to pass on reality television. I plan to spend my summer evenings watching the moon come over the mountain and the loons swim on Pleasant Lake.

That’s the end of my rant. Bon appétit!

Orzo & Grilled Asparagus Salad
Perfect with grilled fish, bring this pasta salad to your next beach cookout. Watch the loons, count the stars and enjoy!
Serves 6-8

Lemon Vinaigrette (recipe follows)
8 ounces orzo pasta
8 ounces feta cheese, crumbled
1/2 medium red onion, finely chopped
Grated zest of 1 lemon
1 1/2 pounds asparagus, trimmed
1/2 European cucumber, peeled, seeded and chopped
1 tablespoon fresh thyme
1/4 cup pine nuts or chopped walnuts, toasted

Make the vinaigrette – recipe follows.

Preheat a charcoal or gas grill to medium-high.

Cook the pasta according to package directions, less 1 minute. Drain well and put the warm pasta in a large bowl, add the feta, onion, lemon zest and enough vinaigrette to coat and gently toss to combine. Tossing a few times, cool the pasta to room temperature.

Meanwhile, put the asparagus in a large flat dish, drizzle with olive oil, sprinkle with salt and pepper and toss to evenly coat.

Arrange the asparagus on the grill and cook for 1-3 minutes. Don’t overcook, the asparagus should be tender-crisp. Cool to room temperature and cut into bite-sized pieces.

When orzo and asparagus have cooled, add the asparagus, cucumber, thyme and pine nuts to the pasta and gently toss to combine. If the pasta seems dry, add more vinaigrette and toss again. Cover and refrigerate for a few hours to combine the flavors. Remove from the refrigerator about 45 minutes before serving and serve at room temperature.

Lemon Vinaigrette
2 tablespoons lemon juice
2 tablespoons red wine vinegar
2 garlic cloves
1 teaspoon anchovy paste
Kosher salt and freshly ground black pepper to taste
Extra-virgin olive oil

Put the lemon juice, vinegar, garlic and anchovy paste in a blender, season with salt and pepper and process to combine. With the motor running, slowly add olive oil to taste and continue processing until the vinaigrette is thick and well combined.

Print-friendly version of this post.

One Year Ago – Asparagus Crostini with Sunddired Tomato Pesto & Goat Cheese
Two Years Ago – Wheat Berry Salad
Three Years Ago – Not Your Ordinary Burger
Four Years Ago – Strawberry Rhubarb Soup
Or Click Here! for a complete list of and links to all the recipes on this blog!

Are you a fan, foe or indifferent to reality television? 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

The Long Memorial Day Weekend Special

It looks like New Hampshire is in for a rainy weekend but what the heck it’s a holiday. You might as well celebrate. Hopefully your roof has a decent overhang and you can stay almost dry at the grill. So what if you eat indoors, it’s the company that matters!

In or out, here are a few ideas for a Memorial Day Weekend feast:

Relax, Nibble and Chat! I found fresh, local asparagus at the, local farm stand yesterday. It is wonderful. Try some on my Asparagus Crostini with Sundried Tomato Pesto & Goat Cheese. Add some Tapenade, some fresh veggies and a few crackers and the appetizers are done.

On to the main course … if you’ve got a big crowd, you can’t miss with my Grilled Lamb or Hoisin Grilled Pork. Salads are great for a cookout. Prepare them in advance, give a last minute toss and serve. My Crunchy Slaw with Cilantro, Mint & Peanuts will be perfect with the grilled pork. If lamb is on your menu, try my Crunchy Salad with Apples & Grapes. Either way, my New Potato Salad Dijon is a good bet to round out your dinner.

For a red, white and blue dessert try my Strawberry & White Chocolate Fool Parfaits. Just add a few blueberries for garnish for the blue. Or churn up some Brown Sugar Yogurt Gelato and serve it with a generous spoonful of berries.

Have a great weekend and bon appétit!

What are your plans for the holiday weekend? 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 more seasonal menus! For a complete list of and links to all the recipes on this blog Click Here!

© Susan W. Nye, 2013

Celebrating Memorial Day & New Potato Salad Dijon

Memorial Day will soon be here. In New Hampshire where winter comes early and stays late, the fourth Monday in May, Memorial Day, marks the beginning of summer. Or at least something close to it. The kids will take a holiday from school and most businesses will close. Of course the retailers will stay open and run those can’t-be-beat, lower-than-low sales extravaganzas. Highways and by-ways will be bumper-to-bumper as Americans flock to the beach or mall.

Of course it wasn’t always this way. Memorial Day has a solemn side with roots that go back to the Civil War. Originally known as Decoration Day, it was a day to honor the soldiers who died in the war. Families and friends decorated soldiers’ graves with flowers and flags. After the First World War, observances expanded to honor all who had died in war.

Over the next week or so, relatives, veterans groups and even some school children will replace tired flags and plant flowers in cemeteries across the country. My Nana Nye was always busy on Memorial Day. Loaded down with gardening tools and geraniums, she made a pilgrimage to Brockton to spruce up the graves of her parents and in-laws as well as a bunch of aunts, uncles and cousins.

Memorial Day is a good time to reflect on the important people who helped make you what and who you are. Perhaps it’s the grandmother who inspired you to cook or the grandfather who could fix anything from broken dollhouse furniture to a wheezing motor. Then again, maybe it’s that funny maiden aunt who smoked like a chimney and drank Manhattans. Or a wonderful friend, neighbor or teacher who somehow touched your life. More likely, many people, family and friends alike, have played a part in making you … you.

But how to honor them this long Memorial Day Weekend?

Like my grandmother, you can visit their gravesites, rake away the dead leaves and plant fresh flowers. Bring the kids or grandkids with you and introduce them to these special people. As you weed and plant, share some of your favorite tales of days gone by. Storytelling is a wonderful way to preserve the past for future generations.

Alternatively, celebrate a loved one’s life by indulging in his or her favorite sport or hobby. Whether you play eighteen holes or spend an afternoon at Fenway, dedicate the game to a friend or relative who touched your heart. And if your favorite auntie was a shop-‘til-you-drop kind of gal, well, those lower-than-low sales extravaganzas are calling.

Then again, maybe you will honor that special loved one by sharing one or more of the skills he or she taught you. Make them proud by volunteering to help a friend or stranger in need. Maybe you’ll cook a meal for a harried, single mother, read to a shut-in or change the oil in your neighbor’s car.

And finally celebrate with friends and family. Memorial Day kicks off the summer grilling season. Whip up a batch of old fashioned lemonade or Manhattans and raise your glasses in a multitude of toasts and memories. Track down (or update!) your favorite old family recipes to serve with the burgers and dogs. An evening around the picnic table is the perfect opportunity to share stories of past cookouts and summer fun.

Bon appétit!

New Potato Salad Dijon
This recipe is a liberal adaptation of my mother’s potato salad. Throw a few burgers or a steak on the grill, add a green salad and enjoy!
Serves 10-12

1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup dry white wine or 1-2 tablespoons white wine vinegar
2 tablespoons wholegrain Dijon mustard
1 clove garlic, minced
1 teaspoon red pepper sauce
3 pounds new potatoes
1 cup peeled, seeded and chopped European cucumber
About 1/4 cup chopped chives
Kosher salt and freshly ground pepper

Put the mayonnaise, sour cream, wine, mustard, garlic and pepper sauce in a small bowl and whisk to combine.

Depending on the size, leave the potatoes whole or cut in half or quarters for 1-2 bite pieces.

Put the potatoes in a large pot of cold, salted water, cover and bring to a boil. Reduce the heat and simmer until the potatoes are just barely tender.

Drain the potatoes in a large colander, cover and let the potatoes steam for 10-15 minutes. Transfer the potatoes to a large bowl, add the mayonnaise mixture and gently toss to coat. Tossing a few times, cool the potatoes to room temperature.

When the potatoes have cooled, add the cucumbers and chives and gently toss to combine. If not serving immediately, cover and refrigerate. Serve at room temperature.

Take this recipe up a notch with red, white and blue new potatoes for Memorial Day and again on the Fourth of July!

Print-friendly version of this post.

One Year Ago – Israeli Couscous Salad with Grilled Vegetables
Two Years Ago – Chocolate Chip Cupcakes
Three Years Ago – Feta Walnut Spread
Four Years Ago – Bruschetta with Grilled Vegetables & Gorgonzola
Or Click Here! for a complete list of and links to all the recipes on this blog!

How will you celebrate the long Memorial Day Weekend? 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

Spring Weekend Special

Bright blue ski and fluffy white clouds – sounds like a beautiful spring weekend. It looks like a good weekend to take a long walk or spend some time in the garden. Hopefully there’ll be a bit of a breeze to keep the black flies at bay.

It’s also a good time to invite friends around for a bistro dinner. If you need a little help, here are a few suggestions:

Gather around the table! Artichokes are in season! Start your meal with a delicious Steamed Artichoke with Bagna Cauda or Warm Lemon-Garlic Sauce or maybe some Artichoke Leaves with Shrimp.

For the main course give my Pork Tenderloin Medallions with Mushrooms & Mustard Sauce a try. Serve the pork with Roasted Asparagus & Walnuts and Lemon Roasted Potatoes.

In true French style, the salad comes after the main course. Try something with some crunch like my Fennel & Feta Salad or maybe a classic French Salade Verte (Green Salad).

My rhubarb is looking absolutely gorgeous! Either my warm and cozy Rhubarb Crisp or my sweet and tart Strawberry-Rhubarb Soup will be a great end to a great meal.
Have a great weekend and bon appétit!

What are you cooking this weekend? 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 more seasonal menus! For a complete list of and links to all the recipes on this blog Click Here!

© Susan W. Nye, 2013

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.

Print-friendly version of this post.

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

Getting Ready for My Close-Up

I’ll be back on Cook’s Corner today!

It’s a busy morning. I’m packing up my apron and heading down to Manchester. If you live in or near New Hampshire you can watch me cook up some of my Roasted Shrimp with Tarragon Aioli. Tune into WMUR/Channel 9 around 12:15 to catch me.

Miss the show? Watch the tape.

Want more? Click Here for seasonal menus! For a complete list of and links to all the recipes on this blog Click Here!

© Susan W. Nye, 2013

Mothers’ Day Weekend Special

How will you thank Mom this weekend? With breakfast in bed? Out to a favorite restaurant for a big brunch or special lunch? Or maybe you’ll gather Mom and the family around the table for a special brunch or lunch.

If you need a little help, here are a few suggestions for the weekend:

Mothers’ Day Brunch! How about a delicious Omelet with Sundried Tomatoes & Brie. If you’ve got a big crowd, Asparagus & Goat Cheese Tart might be easier. If Mom’s got a sweet tooth, try my Baked French Toast.

Fill out your brunch with some fresh fruit. The strawberries are looking pretty good and some Honeyed Apricots with Creamy Yogurt. A bread basket is always welcome – especially if it’s filled with yummy home baked goodies Lemon Scones and/or Blueberry Muffins. And don’t forget the Mimosas!

Mimosas

Orange juice – preferably freshly squeezed and chilled
Champagne or Prosecco, chilled
Grand Marnier (optional)
Garnish: orange slice (optional)

Half fill champagne flutes with champagne or prosecco. Carefully top the glasses with orange juice and 1 tablespoons Grand Marnier. Give a gentle stir, garnish with an orange slice and serve.

Mothers’ Day Lunch! For a beautiful start to her special lunch, Mom will love my Roasted Shrimp with Tarragon Aioli. Grill up some asparagus and add it to your serving platter. Next, try one of my mom’s favorite salads … Grilled Chicken Provencal.

Top off your lunch (or bunch for that matter) with tart and sweet Lemon-Lime Squares.

Happy Day Mom and bon appétit!

How will you celebrate Mothers’ 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.

Want more? Click here for more seasonal menus! For a complete list of and links to all the recipes on this blog Click Here!

© Susan W. Nye, 2013