What’s Cooking? Thanksgiving at my House

I am very excited to be cooking Thanksgiving dinner in my new kitchen. So you ask, “What are you cooking for Thanksgiving?” Obviously, you’ve noticed, I’ve got a lot of recipes that would be pretty darn delicious for Turkey Day. How do I whittle them down for the Nye Family Thanksgiving?

It’s a juggling act. When it comes to Thanksgiving, my family can be pretty traditional. I developed a somewhat eclectic (electric for my family) while I was in Switzerland. When I moved back to New Hampshire, I had to dial it back. Slowly but surely, I’ve add a new dish or two.

So – here’s what I’ll be cooking next Thursday!

Nibbles, spreads, dips, savory biscuits and appetizers
Dad will prepare his Shrimp and Cocktail Sauce. I think I’ll cook up a small wheel of Warm Brie with Cranberry Chutney or put together a display of my favorite cheeses and add a basket of my Cheesy Pumpkin-Sage Biscuits. And finally, I’ll roast up a batch of Rosemary Cashews.

Soups
I’ve already whipped up a batch of Roasted Butternut Squash Soup. I generally serve it in mugs towards the end of the cocktail hour.

Turkey& Sides
I will be roasting a Turkey, stuffing it with Wild Rice & Mushroom Stuffing and serving it with Giblet Gravy and Cranberry Sauce.

For veggies and sides, I’ll be making Broccoli Purée, smashing up some Decadent Cheesy Potatoes and Savory Smashed Sweet Potatoes. As an updated homage to my mom, I may make my Roasted Mushrooms, Leeks, Shallots & Pearl Onions. (Mom always made creamed onions for Thanksgiving.)

Sweet Treats
My sister-in-law is bringing dessert so I’m off the hook. If I was going to bake, I would make my Pumpkin Cheesecake. If that wasn’t enough, I’d add my Rustic Apple Croustade.

And there you have it! My slowly evolving and changing Thanksgiving menu, version 2017.

Happy Thanksgiving from all the Nyes!

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

What’s up with you this weekend? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

Want more? Click here for more seasonal menus! © Susan W. Nye, 2017

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Lights Out & Warm Brie with Cranberry Chutney

It was a dark and stormy night. The rain was coming down in buckets. The wind was blowing a gale. And the trees, they were toppling like Legos struck down by a petulant four year old. Suddenly, I was wide awake. I seem to have this uncanny knack to wake up just as the lights go out. Maybe it’s the sound of wind in the trees. Then again, maybe it’s some sixth sense.

Perhaps, it’s not the noise that awakens me but a premonition of doom. Anyway that feeling of doom yanked me out of bed. After a bit of fumbling, I found the electric company’s telephone number and I stumbled downstairs to call them. I then spent most of the rest of the night tossing and turning.

Finally, it was morning. Never wanting to miss my daily walk around Pleasant Lake, I set off. I figured I would check out the reason for the power failure and get some exercise. The sun was doing its best to break through the murky fog but failing miserably. It didn’t take long to find an answer to the power outage. Less than a mile down the road, I found the culprit. An enormous hemlock had tipped over and rolled itself up in the electrical wires.

Careful to stay clear of any downed wires, I skirted the tree and continued. Not more than a quarter mile later, another massive tree had flung itself across the road, downing still more wires. Further on, more curious then damaging, a large branch was nonchalantly hanging from a wire in the center of the road. Next, not another tree but a jumble of wires lay on the road surrounded by a few downed branches.

I kept moving and found an even more exciting trouble spot. This time the wires were actually on fire. Scrambling through the woods, I managed to avoid electrocution. Was that it? No, certainly not. Just at the corner, not a stone’s throw from my house was the last of the fallen hemlocks. Caught in the wires and suspended over the road, it looked like an accident ready to happen.

How disappointing is that? Not only was the power out but seeing that tree made me realize something. I probably don’t have a sixth sense after all. That tree must have made a hell of a racket when it crashed. It was a conifer and not some mystical psychic power that woke me in the night.

Anyway, let this outage be a reminder. If you are like me, you went to bed on Sunday night completely unprepared for two days without power. In my case, I had a large stash of triple-A but no flashlight batteries. Then again, the flashlight I faithfully keep in my bedside table had been moved. Yes of course, by me. Who else? And yes, I know better.

Furthermore, to answer the next question, no, I had not filled my five-gallon lobster pot and a dozen jugs with water. In fact, I threw out a bunch of old gallon jugs when I stripped the kitchen for the remodel. The lobster pot is somewhere in the garage.

I did manage a bit of luck though. Although I forgot to charge my cell phone before going to bed, it wasn’t dead. At twenty-six percent, it had more than enough power for me to call the power company, be cut off, call back and be put on hold, cut off again and, finally, get through and register my outrage … oops … I mean outage.

Stay safe and dry. Bon appétit!

Warm Brie with Cranberry Chutney
Although it is still early, I’m already thinking ahead to Thanksgiving. May I suggest that you start the festivities with a bit of warm brie topped with a dollop of sweet and spicy chutney? Enjoy!
Makes about 30 pieces

Cranberry Chutney (recipe follows)
1 (16 ounce) wheel Brie cheese
Your favorite artisanal crackers

Make the Cranberry Chutney (recipe follows).

Preheat the oven to 350 degrees.

Place the brie wheel on a parchment lined baking sheet. Bake at 350 degrees until soft and starting to ooze, about 10 minutes.

Transfer the brie to a cheese board, add a bowl of Cranberry Chutney and a basket of your favorite artisanal crackers. Invite your guests to help themselves.

Cranberry Chutney
Makes about 2 cups

2 tablespoons butter
1/2 onion, finely chopped
1 small carrot, finely chopped
1 tablespoon minced ginger
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon or to taste cayenne pepper
2 cloves garlic, minced
Kosher salt and freshly ground pepper to taste
8 ounces (2 cups) whole cranberries
1 small apple, peeled, cored and chopped
1/2 cup golden raisins
1/4 cup or to taste light brown sugar
1/2 cup apple cider or water
3-4 tablespoons apple cider vinegar

Melt the butter in a saucepan over medium heat, add the onion, carrot, ginger and spices, season with salt and pepper and cook until the onion is translucent, about 10 minutes. Add the garlic and cook 2 minutes more.

Stir in the cranberries, apple, raisins, brown sugar and cider and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the chutney reaches a jam consistency, about 15 minutes. Remove from the heat, cool to room temperature and stir in the vinegar.

Best if made ahead, covered and refrigerated until ready to use. Bring to room temperature before serving.

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One Year Ago – Butternut Squash Tartlets
Two Years Ago – Lemony Kale & Radicchio Salad
Three Years Ago – Wild Rice & Mushroom Stuffing
Four Years Ago – Sweet Potato & Goat Cheese Crostini
Five Years Ago – Pumpkin Cheesecake
Six Years Ago – Rustic Apple Croustade
Seven Years Ago – Cranberry Sauce
Eight Years Ago – Decadent Cheesy Potatoes
Nine Years Ago – Broccoli Puree

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

Are you ready for the next power outage? What are secret survival tricks? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2017

Another Rainy Weekend Special

Four large trees decided to tip over and take down power lines in my neighborhood this past Sunday night. We were plunged into cold and darkness. My street was not alone. Tens of thousands of houses in New Hampshire were in the dark. Lucky us, our power was restored mid-afternoon on Tuesday. Thousands across the state, some a mile or two down the road, have not been so lucky.

After a few days delay, work has resumed on the kitchen. The latest addition to the team is here to paint. Welcome Coleen. Bill, the electrician, is also here whittling down his punch list. If all goes as scheduled (no more power outages please), the kitchen will be all but done tomorrow.

Thank goodness. After an unseasonable warm fall, it looks like the weather has turned cold and dreary – typical November. Just before seven this morning, I went outside for my daily walk around Pleasant Lake. You could not see your hand in front of your face. It was that foggy. I guess it’s another comfort food weekend. It’s probably safe to assume that it is just one in a long string of comfort food weekends.

Why not invite a friend or neighbor without power to dinner this weekend? Need some suggestions … how about:

Get out your roasting pan. Main course, starter or hors d’oeuvres, you can never have too many roasted veggies. For an elegantly hearty start to your party, try my Butternut Squash Crostini with Goat Cheese & Balsamic Reduction. Or keep it simple and let your guests help themselves with my Roasted Beet & White Bean Hummus.

When you are ready to head to the table, toss up a great salad with fall flavors. Roasted mushrooms are a delicious addition to tossed greens. See for yourself with my Mixed Greens with Roasted Mushrooms.

Now for the main course. How about a Roast Chicken. (Think of it as a Thanksgiving dry run.) Serve the chicken with my Savory Smashed Sweet Potatoes and Roasted Brussels Sprouts & Pearl Onions.

For dessert, there is nothing like a creamy pud. What could be more New England than Maple Mousse with Apple Compote .

Have a great weekend and bon appétit!!

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

What’s up with you this weekend? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

Want more? Click here for more seasonal menus! © Susan W. Nye, 2017

The Costumes We Keep & Savory Smashed Sweet Potatoes

I love a good costume. Maybe that’s why I love Halloween so much. However, you don’t have to wait until Halloween to have fun with dress ups. If you keep your eyes open, there are costumes everywhere. Unfortunately you are most likely to see the under-six set wearing them. Think little girls in fluffy pink, tutus-like skirts and boys in Batman t-shirts.

When he was a little boy, my brother John dressed in costume almost every day. His favorite was Superman. Due to some miscommunication, both grandmothers gave him a Superman suit for his birthday. Not a problem, Johnny was just fine with that. If one was in the wash, he could still suit up.

Along with the man of steel, at least once a week he would appear at breakfast in full Daniel Boone or cowboy regalia. Sporting a coonskin cap or cowboy hat, fringed shirt and jeans, he would swagger into the kitchen. Although it was clearly never first or even second choice, when there were no other options, Batman graced our presence.

Then there was that dreadful day. I’m glad I’d already left for school and didn’t witness the trauma. Whether the story is nothing more than family legend or true, I’ll never know. Anyway, John showed up at his friend Richard’s house in jeans and t-shirt. Since she’d rarely, maybe never, seen him in civilian clothes, Richard’s mom asked him, “Where’s Superman today?” Without missing a beat, Johnny replied, “Both my Superman suits are in the wash. My mother told me I had to be Clark Kent today.”

When he started kindergarten or maybe it was nursery school, John gave up his costumes. There was no particular drama. After hundreds of wearings and washings, I’m guessing they fell apart. Maybe the dog ate his coonskin cap or he lost his cowboy hat at the playground. Then again, he might have simply outgrown them – physically or metaphorically or both. These things happen. While I hope not, it’s possible some school administrator put the kybosh on super heroes in the classroom. Although they later reneged, I can confirm that those very same administrators outlawed miniskirts at the high school.

Maybe we never actually give up costumes. Instead, we change the characters we play. Could it be that a hungry dog or bureaucrat does nothing more than nudge us into the inevitable next rendition of ourselves? Wonder Woman changes into bookish nerd or cool bohemian and then morphs again into corporate lawyer. Batman becomes an athlete and prom king, transforms into a Peace Corp volunteer and changes once more into an engineer.

Whether you’re a teenager in a ratty t-shirt or a Wall Street type in an Armani suit, your clothing sends a message. Admit it; you could just as easily don a pair of jeans as yoga pants, a button-down shirt as a mock turtleneck. Whether it’s true or not, yoga pants tell the world you are sporty and fit – or just so busy you don’t have time to change your clothes after class. The mock turtleneck? It’s your proclamation that you will indeed be the next Steve Jobs.

With Thanksgiving just around the corner and my kitchen all but done, it’s time for me to put on my red apron. What does that say about me?

Happy cooking and bon appétit!

Savory Smashed Sweet Potatoes
It’s not too early to start thinking about Thanksgiving. I’ve never been a fan of sweet potatoes with marshmallows. If you are of the same mind, add this savory dish to your Thanksgiving menu. Enjoy!
Serves 8

4 tablespoons butter, cut in small pieces plus more for the pan
About 3 pounds sweet potatoes, scrubbed
4 ounces cream cheese, at room temperature and cut in small pieces
1/4 cup sour cream
4 ounces cheddar cheese, grated
2 ounces parmesan cheese, grated
Kosher salt and freshly ground pepper to taste

Put the rack in the center of the oven and preheat the oven to 400 degrees. Line a baking sheet with parchment paper or foil. Generously butter a 2-quart shallow baking dish.

Prick each potato several times with a knife, place them on the baking sheet and in the oven. Reduce the heat and bake at 375 degrees until soft, 1-1 1/2 hours. Remove from the oven and set aside.

When cool enough to handle but still warm, halve potatoes and scoop the flesh into a bowl. Add 3 tablespoons butter, the cream cheese and sour cream, sprinkle with the cheeses and season with salt and pepper. Use a masher to smash the potatoes and combine the ingredients. Spread the sweet potatoes in the prepared baking dish and dot with the remaining butter.

Can be made ahead to this point, cooled to room temperature, covered and refrigerated. Bring the potatoes to room temperature before baking.

Preheat the oven to 350 degrees. Bake the sweet potatoes at 350 degrees until piping hot, about 30 minutes.

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One Year Ago – Creamy Polenta with Mushroom & Kale Ragù
Two Years Ago – Butternut Squash Crostini with Goat Cheese & Balsamic Reduction
Three Years Ago – Moroccan Spiced Vegetables & Chickpeas with Couscous
Four Years Ago – Smashed or Mashed Potatoes
Five Years Ago – Apple Muffins
Six Years Ago – Mixed Greens with Warm Roasted Squash
Seven Years Ago – Spinach Ricotta Pie
Eight Years Ago – Seared Scallops with Lentils
Ninet Years Ago – Tomato, Olive & Feta Tart

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

My current costume is the monochromatic look, black in cold weather and white/beige/khaki in warm. What about you? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2017

Fourteen Hundred & Ninety-two & Pasta with Pesto, Roasted Grape Tomatoes & Corn

As kids, we learned all about Christopher Columbus and his perilous voyage in 1492. Queen Isabella, along with the Niña, the Pinta and Santa María are entrenched in our psyches. Looking back, I might be tempted to think there was a little hanky-panky going on. The benevolent Izzy got a lot of coverage but there was next to no mention of King Ferdinand. That said; there was no mention of hanky-panky either. Then again, you can only share so much with second graders.

Anyway, throughout elementary school we cut galleons out of construction paper and studied maps of Columbus’ journey. As interesting as galleons and maps are, the best part was the day off from school. Why, we’d barely been back six weeks and already a mini vacation. A parade wound its way down Washington Street. My sister and her Girl Scout troupe marched in it one year. I must admit, I preferred jumping in a giant pile of leaves to standing in the cold watching Brenda and her friends parade by.

Come to think of it, it was also a good day to eat birthday cake.You see, my sister was born on Columbus Day. No, not the second Monday of October, that’s the let’s-have-a-long-weekend holiday and not the real thing. Brenda’s birthday was on the actual day Chris discovered America. Well, the actual day plus more than a few hundred years. Of course, CC thought he was in Asia. Columbus had the brilliant idea that the quickest route from Europe to Asia was a short sail west across the Atlantic. He didn’t figure on a bunch of islands, a couple of continents and another ocean standing between him and Japan.

Anyway, when I was in kindergarten, maybe first grade, Brenda tried to convince me that the holiday commemorated her birthday. I knew it wasn’t true but that didn’t stop me from having a double twinge of doubt and jealousy. I’ll also admit to feeling more than my fair share of vindication when the parade and the rest of the hoopla was moved to the second Monday of October.

All these years later and living in New Hampshire, the Columbus Day weekend is a reminder that cold weather is coming soon. Forget parades, it’s time to get my act together. Along with a quest for perfect pumpkin, I’d better take a stab at all those summer-is-over chores. (Is it okay if I just kind of start to think about taking a stab at them?)

Unless you are a weed-whacking aficionado, it’s not a fun list. There is a certain sadness to putting the kayak away, especially when I barely had a chance to use it. Perhaps if I wait another week or two, I’ll find the time for one last paddle. The same goes for the Adirondack chairs. Is it possible that a few hours will suddenly free up? It would be nice to sit in the sun with a good book. Thankfully I have (or hope I have) a few more weeks before the snow tires must go on the Mini.

Truth be told, I’d rather take a long walk and check out the foliage than clean out the garage. True or not, I’ve been assured that the brilliant reds and golds are just a few short days away. People come from miles to see our foliage. Shouldn’t we take some time to revel in the glorious color?

Speaking of color, my red kitchen is getting closer and closer to completion. The big stuff is done – floors, cabinets, countertops and appliances. All that’s left is a list of gnarly little odds and ends. Well, except for a second coat of paint for the walls and trim, that one’s neither odd nor little.

Anyone know a good painter? Bon appétit!

Pasta with Pesto, Roasted Grape Tomatoes & Corn
This dish combines pasta and pesto from Columbus’ native Genoa with tomatoes and corn from the new world. If you like, add a few roasted shrimp. After all, Genoa is a seaport. Enjoy!
Serves 8

1 pint grape or cherry tomatoes
Olive oil
Balsamic vinegar
Pinch or to taste red pepper flakes
Kosher salt and freshly ground pepper to taste
1/2 onion, finely chopped
1 clove garlic, minced
16 ounces gemelli, cellentari or your favorite short twisted pasta
About 1 cup (1-2 ears) fresh corn kernels
Pesto alla Genovese
Freshly grated Parmigiano-Reggiano cheese

Preheat the oven to 375 degrees.

Coat a large skillet with equal parts olive oil and vinegar, add the tomatoes, season with pepper flakes, salt and pepper and toss to combine.

Roast in the oven at 375 degrees for about 10 minutes. Add the onion, toss to combine and continue roasting for another 10 minutes. Add the garlic, toss and roast for a final 10 minutes or until the vegetables are soft and begin to brown.

While the tomatoes roasting, bring a pot of salted water to a boil. Add the pasta and cook according to package directions.

Reserving a little pasta water, drain the pasta and return to the pot. Add the tomatoes, corn and about 1/4 cup pasta water and toss to combine. If the pasta seems dry, add a little more pasta water. Cover and simmer on low for 1 minute.

Add a dollop or two of Pesto alla Genovese to the pasta and toss to combine. Transfer the pasta to a deep platter or individual shallow bowls. Serve immediately with a sprinkle of freshly grated Parmigiano-Reggiano cheese.

Pesto alla Genovese
Makes about 1 cup

4 cups fresh basil leaves
1/4 cup pine nuts, toasted
4 cloves garlic
1 teaspoon kosher salt
1/3 cup plus more to cover extra virgin olive oil
1/4 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup freshly grated Pecorino Romano cheese

Put half of the basil, the pine nuts, garlic and salt in a food processor and pulse to chop and combine. Add the remaining basil and 1/3 cup olive oil and process until smooth. Add the cheeses and pulse to combine.

Transfer to a small bowl or jar, pour a thin layer of olive oil on top of the pesto, cover and refrigerate for at least an hour to combine the flavors.

Pour a thin layer of olive oil on top of leftover pesto, cover and store in the refrigerator.

You might like to make a big batch and store in small containers in the freezer. Making pesto is a lot more fun than weed-whacking.

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One Year Ago – Cardamom Plum Tort
Two Years Ago – Easy Microwave Popcorn
Three Years Ago – Bruschetta with Fresh Tomatoes, Goat Cheese & Pesto Oil
Four Years Ago – Lemon Pasta & Shrimp with Olives & Capers
Five Years Ago – Roasted Sausages with Caramelized Onions, Broccoli Rabe & Polenta
Six Years Ago – Lobster Mac & Cheese
Seven Years Ago – Sausage, Kale & Potato Soup
Eight Years Ago – Soupe au Pistou
Nine Years Ago – Mulled Cider

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

How will you celebrate the long weekend? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2017

Okay, I think Fall May Finally Be Here Weekend Special

If nothing else, the recent heat wave has allowed us to chime in one last time with “Hot enough for you.” It’s also given me a few delightful evenings down on Pleasant Lake. Unless each and every one of those weather guys are wrong, fall is finally coming this weekend.

Don’t despair the end of hot weather. After all, it’s sweater weather. We won’t need too many layers of down and fleece for a while yet. Take a hike or ride your bike through the countryside. The sunshine is golden and the leaves are starting to turn.

Invite you hiking and biking friends back for dinner. The bounty at the farmstand is fabulous and it promises to be a beautiful weekend. Suggest everyone bring a sweater and enjoy cocktails on the deck before dinner. (You might even sit around the fire pit for an after dinner coffee or cognac.) Here are a few suggestions an early fall dinner:

Start with a glass of wine and an appetizer inspired by the changing season. I don’t know about you but green tomatoes make me think of early fall. Why? Well, early in the summer, I know that they have plenty of time to ripen into big, fat, red tomatoes. As we slip into October, days are shorter, nights are cooler and those tomatoes are running out of time. For a summer’s over (sigh) treat, there is nothing better than Fried Green Tomatoes with Chipotle Crema. They’re great as a side dish and delicious as an appetizer.

Sit down to the table with a beautiful salad. The farmstand had a virtual rainbow of beets on display yesterday. They will be beautiful in my Roasted Beets with Goat Cheese Salad. However, since I still don’t have an oven, I left them all for you!

 

Now, for the main course. Nothing says cozy on a cool evening like soup. Unlike a traditional New England chowder, my End of Summer Soup with Corn & White Beans takes advantage of two favorite veggies – corn and tomatoes.

Cap your meal with a beautiful dessert. For a sweet finish, try my Applesauce Cake with Brown Butter Icing . Along with the beets, corn and tomatoes, there are local apples waiting for you … to pick or pick up at the farmstand.

 

 

Have a great weekend and bon appétit!

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

What’s up with you this weekend? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

Want more? Click here for more seasonal menus! © Susan W. Nye, 2017

Stuff Happens & Fried Green Tomatoes with Chipotle Crema

It started about four years ago. I desperately wanted to re-do my kitchen and began saving my pennies. However, since a bathroom renovation had turned into what seemed like an endless saga, I needed reassurance. I needed a timeline. Bruce, my eternally optimistic contractor, provided me, the eternally optimistic client, with the magic number … three weeks.

In case you think these two optimists are crazy, Bruce had a plan and I bought into it 100 percent. Here’s how it worked. Week one Bruce tears everything apart. Week two, he puts it all back together. The cabinets are installed, the appliances arrive and the plumber, electrician and painter make their magic. On Friday of week two, the countertop guy draws up the template. Week three is busy with a long list of odds and ends until the grand finale on Friday. The countertops are installed.

For my part, I insisted that demolition would absolutely, positively not begin until everything was ready to go. Cabinets, flooring and appliances had to be stacked from floor to ceiling in every available nook or cranny. At bare minimum, materials had to be on a truck and headed my way. There would be no delay because the refrigerator was on back order.

As we neared the start date, there were a few hiccups. Throughout the process, a few more setbacks demanded solutions. In spite of our optimism and mostly careful planning, stuff happens and lessons are learned.

Sorry, those floors are no longer available. In fact, the company has gone out of business. Bruce got on the phone and online. His favorite supplier got on the phone and online. Nothing. I got online and then in the car. Nothing until I fell in love with plan B, a kitchen-friendly cork. That said; the lead-time was three weeks. Anyway, stay flexible.

Speaking of floors, that old linoleum is not coming up without a fight. There were actually two layers of linoleum. The first ripped out easily. The second was put down with super glue or some other miracle adhesive invented by a super-secret government agency. In the end, it was no match to Chuck’s resolve. Tenancy is good.

There is working time and waiting time. You see both during a renovation. As promised, it took less than a week to install the new floors and cabinets. The only problem, it didn’t happen until week three. Blame it on the new laundry/half bath and mudroom. Installation was delayed a week while these two, itty-bitty spaces were framed and drywall was installed, mudded and sanded. Be patient.

Wait a minute, that’s a joist exactly where the flange should go. When the plumber went to install the flange for the toilet in the new half bath, he discovered a floor joist in just the wrong spot. However, within minutes, a return/exchange order was in the works for a new toilet to fit the tight space. Yes, a big box store would have taken the return but I’m very glad I didn’t need to cram a toilet in the back of the Mini. Thank goodness, I bought local.

Now, the confession – in spite of my sunny disposition and optimism, I knew from the start that the kitchen would take more than three weeks. You remember my eighty-twenty rule: just when you think you are eighty percent done; you have eighty percent more to do. Well, I figured the first eighty percent would happen quickly, in about three weeks. I was hoping the second eighty percent wouldn’t take more than a week but realized another two, okay maybe three weeks, was more likely.

I’m crossing my fingers that I’ll be cooking again this weekend. Bon appétit!

My temporary kitchen – microwave, hotplate and toaster oven on an old door in the garage.

Fried Green Tomatoes with Chipotle Crema
With September winding to a close, it’s time for a favorite early fall treat. Fry up some of the green tomatoes that won’t have time to ripen on the vine. Enjoy!
Serves 8

3/4 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon sea salt
1/2 teaspoon smoked paprika
Freshly ground pepper to taste
2 large eggs
Vegetable oil
4-6 large green tomatoes, sliced 1/2-inch thick
Chipotle Crema (recipe follows)

Preheat the oven to its lowest setting.

Put the cornmeal, flour, salt, cumin and pepper in a shallow bowl and whisk to combine. Put the eggs in a separate bowl and beat well.

Generously coat a heavy skillet with oil and heat over medium-high.

Dip the tomato slices in the egg and then dredge in the cornmeal mixture. Working in batches, carefully, place the tomatoes in the skillet and fry until golden, about 2 minutes per side. Remove from the pan and drain on paper towels. Arrange the tomatoes on a sheet pan and place in a warm oven. Adding more oil to the pan if necessary, continue with the remaining tomato slices. Serve hot with a dollop of Chipotle Aioli.

Chipotle Crema
Makes about 1 cup

2-3 tablespoons mayonnaise
1 tablespoon or to taste pureed chipotle in adobo*
3-4 cloves garlic, minced
2 teaspoons Dijon mustard
Grated zest and juice of 1 lime
1 teaspoon cumin
Sea salt to taste
About 1/2 cup or to taste sour cream

Put the mayonnaise, chipotle, garlic, mustard and lime zest and juice in bowl, season with cumin and salt and whisk to combine. Add the sour cream and whisk until smooth. Cover and chill for an hour or more to combine the flavors.

Cover and store leftover crema in the refrigerator.

* Toss a can of chipotle peppers along with the adobo in a small food processor and process until smooth. Transfer to a clean glass jar, store in the refrigerator and use as needed.

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One Year Ago – Pork & Black Bean Stew with Salsa Verde
Two Years Ago – Applesauce Scones
Three Years Ago – Homemade Bratwurst Bites with Horseradish Mustard
Four Years Ago – Fettuccine with Fresh Corn & Tomatoes
Five Years Ago – Lemon Rice Cakes with Spinach & Manchego
Six Years Ago – Apple Crumb Cake
Seven Years Ago – Ginger Scones
Eight Years Ago – Curried Eggplant Soup
Nine Years Ago – Braised Beef Bourguignon

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

Do you have any reno advice to add? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2017