Lord these computer are a pain...So I'll drink some beer.

I wish I could do my blog by hand, or even smoke signal! My lovely 2005 cheapo dell has gone kaputz on me. She has crashed her hard drive. Insert sad face here. I am working on purchasing a new hard drve nd installing it myself... wish me luck.
I will try to be on here as much as I can. I'll write my thoughts and recipes down and copy them from work when I can.

Today's entry is quick. I am currently on vacation (wow!) and my dear husband and I took a day and ventured up to Fort Bragg, CA. We went to the North Coast Brewing company, and had a lovely time! We were supposed to meet my contact, Doug for a tour of the brewery, but we got there early and had lunch at the brew pub. Oh. My God. I had the crispiest, most perfctly fried mushrooms dipped in a beer batter based on their Scrimshaw pale ale. These weren't just good, they were knock my sock off good.
we decided that we should do the right thing and have some beer, so we each got a 4 beer tasting. I tried a few that we don't get at the store- The Merle Saison, The Acme IPA, the Old # 38 Stout, and the Cask Aged Red Seal. Jon had most of my favorites: the Old Rasputin stout, Brother Thelonious Abbey ale, Pranqster Belgian Golden and The Old Stock Ale.

I have to say- North Coast is quickly becoming my favorite brewery. Every one of these beers has finesse, balance and you can taste the care put into their crafting. I highly suggest you try one or many when you find them.

Doug never did show for the tour, but his assistant was a very kind woman who set us up with a ton of swag for the boys and girls back home at the store, and I got my hands on a 20th Anniversary Golden sweetened with agave, a 12th anniversary Old Rasputin aged n bourbon barrels and a large bottle of Merle just for us. I almost don't want to drink them because then they will be gone.

Pop, Lock and Brunch it!

 A girlfriend e-mailed me yesterday and was in dire need of good recipes. She was having her daughter's friend's family over for brunch and was worried that she needed to impress them. I gave her my favorite quintessential brunch food recipes, including the ever famous "Church Lady Punch".

Enjoy!

Smoked Salmon Herbed Cream Cheese Quiche:

Make your basic flaky dough, or buy some pie dough at the store.

Par bake @ 350 degrees F until lightly golden. (Poke with a fork or use pie beans for baking to avoid bubbles in your crust.)

Make your quiche batter.

Cut lox style salmon into shreds (chiffonade).

Line your par-baked pie dough with smoked salmon. This recipe can use either lox style or hot smoked salmon. Lox style is preferred.

Gently pour in the batter.

Using 2 spoons, place small chunks of herbed cream cheese throughout the quiche.

Bake the quiche at 325 for about an hour and a half… or until the center of the quiche is just barely jiggling.

Cool and serve with a simple mixed green salad with toasted almond slivers and Dijon vinaigrette.

This can be made up to 3 days ahead. One day is optimal.

3:2:1 pie dough:

12 ounces flour
8 ounces butter, cut into small pieces, cold or even frozen
2 to 4 ounce ice water (quantity depends on the fat — whole butter has water in it so you only need a couple ounces; shortening and lard do not contain water) t
three-finger pinch of salt (about 1/2 teaspoon)

1. Combine flour and fat in a mixing bowl, rubbing the butter between your hands until you have mostly pea sized bits.
2. Add the ice water gradually, add a pinch of salt and mix gently, just until combined — if you work the dough too hard it will become tough
3. Shape into two pieces and chill for 15 minutes or until ready to roll.
4. Shape into two equal discs and refrigerate for 15 minutes or until ready to roll

Quiche Batter:

 2 cups milk

1 cup cream

6 eggs

2 teaspoons kosher salt

nutmeg to taste

1/2 teaspoon freshly ground black pepper

 8 oz smoked salmon

4 oz cream cheese ( blended with salt, pepper and chopped fines herbs*)

Dijon Vinaigrette:

1 heaping tablespoon of Dijon mustard

¼ c apple cider vinegar

½ c olive oil

1 tablespoon of honey

¼  shallot minced

½ clove garlic, minced

Salt and pepper to taste

1. In a blender ( this can be done by hand if you are an excellent “whisker”) combine dijon, honey, garlic, shallot salt and pepper. Pulse until frothy.
2. slowly drizzle olive oil into the running blender, being careful not to go too fast.
3. taste the vinaigrette and adjust salt, pepper, honey or oil. If you like it more tangy, add more vinegar or citrus juice. If you need to cut the acid, add a little more honey, and a little more oil ( don’t use more than ¾ c oil. You will loose balance)

*Fines Herbs is a classic herb blend usually containing: Parsley, Chives, Chervil and Tarragon. Any combination of these herbs is delicious with fish, egg and poultry dishes.

Easy Summer Tomato Salad:

½ Shaved sweet onion

½ shaved fennel bulb ( optional)

1 English cucumber, washed, quartered and sliced

4 large fresh tomatoes ( heirlooms if you can, on the vine if you can’t) cut into small wedges

1 tsp garlic powder

A moderate splash ( 1/8 cup) of red wine vinegar

A moderate splash of olive oil

Salt and pepper to taste

¼ bunch fresh oregano

1. cut all the fruits and veggies
2. mince the herbs
3. put them in a bowl
4. sprinkle the dry ingredients over the salad ( garlic too if fresh used)
5. toss thoroughly, but lightly
6. serve very cold

Coffee cake:

1 cup butter
2 cups white sugar
2 eggs
1 cup sour cream
1 1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 tbsp cinnamon
1 tsp nutmeg
The zest of 2 oranges ( zested over the batter/bowl to capture the orange oil)

Topping

1/3 cup all-purpose flour
1/2 cup packed brown sugar
2 tablespoons melted butter
1 teaspoon ground cinnamon

1         Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.

2         In a large bowl, cream together 1 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Mix in 2 cups flour, baking powder, and salt. Spread 1/2 of batter in the prepared pan.

3         Prepare the filling: In a medium bowl mix 1/3 cup flour, brown sugar, 2 tablespoons melted butter, and cinnamon. Sprinkle cake batter with 1/2 the filling. Spread second half of batter over the filling, and top with remaining filling.

4         Bake 35 to 40 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.

Strawberry Honeydew Salad with Basil

1 pt strawberries (preferably local)
1 honeydew Melon
1 bunch Basil, Chiffonade ( stack the leaves, roll them into a burrito, and thin slice with a sharp knife)
2 tbsp powdered sugar

1         Core and quarter the strawberries

2         Cleaned and small cube the honeydew melon

3         Chiff the basil

4         Toss all of these in a bowl with the powdered sugar (this will add to the sweetness and draw the juices out of the fruit)

Peanut Butter Banana “Croque Monsieur”

If  Peanuts are an issue, then soy butter is an option. This can also be done with orange marmalade and cream cheese filling)

1 large loaf of Challah or other rich egg bread, sliced

Bananas, sliced
 peanut butter

( if the orange is what you want : mix 1 cup orange marmalade with one package of Philly cream cheese. Blend well)

Dipping batter

4 eggs
¾  c milk
1 tsp nutmeg
1 tbsp sugar

1         Make peanut butter and banana sandwiches. Push toothpicks through the corners to hold together

2         Dip them into the batter

3         In a pan over medium-high heat, cook the sandwiches like you would French toast.

4         Cut into diagonal halves, dust with powdered sugar

5         Serve warm.

This is a favorite of adults too- not just kiddos!

For drinks I suggest a simple Bellini- champagne ( or sparkling brut) with peach puree. This can be served virgin with a dry sparkling apple cider, or a flavored sparkling water.

I also have this great recipe for “church lady punch”:

2 (750 ml) bottles sparkling apple cider
1 liter carbonated water
3 large oranges
2 lemons
1 (6 ounce) can frozen lemonade concentrate
1 tablespoon white sugar
2 trays ice cubes

1. Thinly slice the lemons and the oranges and place in a large punch bowl.
2. Pour in the thawed lemonade.
3. Gently stir in the seltzer water and the sparkling apple cider.
4. Add sugar to taste.