Herbs from the Kitchen Garden

This time of year it's great to pick up a pot or two of herbs from your local greenhouse or market. You can enjoy sprigs if fresh flavor in your recipes and once June first comes around they can go out into the garden. This fall you can re-pot them and enjoy them in your kitchen window. This recipe is perfect all year round. It saves you from purchasing premade herb cheeses. Make it yourself and use the herbs you love.

Kitchen Garden Herbed Cheese Spread
This creamy spread is wonderful on bagels, paninni, or on top of a warm piece of grilled steak. Herbed cheese is especially good when you purchase the herbs fresh from from your local farm stand or pick them from your own garden. One of the freshest cheeses we have here in Maine comes from the delectable chevre producers. Using this in combination with Neufchatel cheese produces a delicious lower fat spread- you’ll never miss those calories!
• 8 oz Neufchatel cheese or regular cream cheese
• 1T chopped fresh rosemary
• 8 oz plain chevre
• 1/4 c fresh minced parsley
• 1/4 c fresh minced chives
• 1/2 t garlic powder or 1 love fresh garlic very finely minced
• 1/2 t white pepper
• 1/2 t salt
Blend all together until smooth. Chill. This is better the day after it’s made so the flavors can dance around a bit.
If you have a type of herb that you particularly love and want to add some, ie; oregano, thyme, marjoram, or sage, add some to your taste.

Chicken Noodle Soup for the Stomach and the Soul

Cam came to the house tonight- I can always tell when a friend has become part of that insider group- the ones that are chosen as family- when my house feels messy and I don't stress about it before they arrive. Admittedly I warned him Before he got here, that the counters were far from uncluttered. The older I get, the easier it is to let it go when I have to. I still love having a clean, tidy house. When it is clean and tidy I look around and feel so content...but as Sherwood says, "People Live Here". Yup, Life happens. It's amazing how fast a room can go from pristine to Oh-my-gosh-what-happened!?! That's what occurs when I cook. Sometimes the kitchen just looks wonderfully "utilized" with dishes and pans and utensils in some form of 'usage' everywhere. I decided to make some soup to take to school so we could relax and eat before we danced tonight. Chicken Noodle Soup and a Cilantro Vegetable Soup were on the menu.
There's something satisfying about making stock. Boiling the bones of previously roasted and frozen chickens gives your soup an extra layer of flavor. I definitely made the soup tonight to my own personal taste. I love chicken soup with corn and noodles and rich, meaty broth. Cam delivered the pots to school and we met Darin and Serafina there. It is equally delicious to sit and break bread with new friends as it is to satisfy our stomachs with warm, homemade soup. Thanks for taking time to share dinner with us.
How about making your own chicken soup? Here is a recipe to start with---make it your own. Use what you've got and season it the way you like it. Create your own comfort food- It's truly a pot of gold....and it's great fuel for dancing!

Quick Chicken Noodle Soup
Always a crowd pleaser. It’s been Elizabeth’s favorite since she was a baby.
Serves 4-6
1 Tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
1 cup sliced carrots
1 cup frozen corn
6 cups hearty chicken broth( make your own stock if you have time)
3 Tablespoons chicken bouillon paste or powder
2 cups chopped cooked chicken breast
1 1/2 cups egg noodles (tonight I used the high protein Barilla rotini- it held well)
1 Tablespoon chopped fresh parsley
salt and pepper to taste
In a large saucepan melt butter over medium heat. Cook onion, celery and carrots in butter until fork tender, 5 minutes. Add corn. Pour in chicken broth and stir in chicken, bouillon, and noodles. salt and pepper. Bring to a boil. Reduce heat and simmer 15-20 minutes. Adjust seasonings. Serve sprinkled with fresh parsley.
A side of crusty bread and a salad makes this soup a meal.

Gratitude for Coffee and Chocolate and Dreams Coming True

I spoke with my friend Mary Allen today of Coffee By Design fame. She and her husband run the finest coffee roastery in the world (located here in Maine)- in the most socially conscious way. I've used their coffee in everything from my morning brew to the chocolate soup coming in the soup book. Oh! I just found out that Superb Maine Soups will be out on October 15, 2007. Sounds like I had better start planning a party! Let me know if you want to come.
So, Hey, all you people out in the blogosphere...I was just thinking about change. Change has a way of rearing it's ever-morphing head so often that you don't see what's happening until one day you open your eyes again and everything looks completely different. I was just reviewing some writing from three or four years ago and realizing that - Oh My Goodness!- I'm living in a completely different world... or at least a mostly different world. All of a gradual-sudden I'm doing what I have dreamed of doing. I've written a book- it's published- I've finished a second- it's on it's way to being published... I've got several cable stations, PBS, and sponsors ready for my up and coming cooking show... The kids are growing into amazing young adults before my eyes...and I'm Dancing- Yes! Dancing! Swing Dancing! every week... This is a dream come true!
What happened to the little girl who got everything she ever asked for??? She was incredibly grateful and extraordinarily happy!! I'm able to dance when I like, cook when I like, snuggle when I like, and generally be who I want to be. Wow! When you put your mind to actually creating what you want- It Comes True.
I imagined it. I asked for it. I believed it. It's here.
My dreams are certainly evolving- as I'm sure yours are- but as they evolve they come true... every step of the way.
Gratitude. Did I ever tell you that I had a horse when I was in high school. His name was Gratitude.
I have been thankful for a really, really long time.
I am thankful for you- reading this here- I hope that you find things in your life to be thankful for as well. It feels thoroughly wonderful and comfortable to the core to be thankful for you- whoever you are. Knowing that you might make a recipe or two; cook it up for yourself or your family or friends; make them smile. I am happy to share what I know with you so you can give to them. How cool is that?!!
OK. For today's recipe, how about something chocolate. I just had some dark chocolate m&ms for my 11:00 snack. Probably not on the best eating plan ever, but it tasted good melting on my tongue. How about if I share one of my chocolate soup recipes. SSSHHHH... it's coming out in October in Superb Maine Soups. You get the first written preview.
Hope you like it.
Liquid Cinnamon Chocolate with Brown Sugar Espresso Cream
The flavors of chocolate and cinnamon join espresso in this warm, luscious soup. It is designed to be bitter sweet- add more sugar if you have a very sweet tooth.
Serves 4
1 cups espresso made with Coffee by Design's wonderful espresso blend
3 cups light cream
2x 3 to 4 inch cinnamon sticks, broken in half
2 teaspoons instant espresso powder
6 Tablespoons (packed) dark brown sugar (or more if you like it sweeter)
3/4 cup unsweetened cocoa powder
2 cups chopped dark chocolate
a sprinkle of ground nutmeg
Additional cinnamon sticks
Simmer espresso, cream and cinnamon sticks in a medium saucepan 5 minutes over medium-high heat.
Whisk in espresso powder and brown sugar and cocoa powder. Add chopped chocolate and whisk until melted and smooth. Discard cinnamon sticks. Ladle into 4 heatproof bowls. Top with Brown Sugar Espresso Cream. Sprinkle with nutmeg. Garnish with additional cinnamon sticks, if desired.
Brown Sugar Espresso Cream
1 Tablespoon instant espresso powder
1 cup chilled heavy cream
3 Tablespoons light brown sugar
2 teaspoons pure vanilla extract
Whisk cream in medium bowl until soft peaks form. Sprinkle in brown sugar, espresso powder and vanilla. Whisk until stiff. Cover and refrigerate whipped cream.

Scallops Wrapped in Bacon at the Red Cross Crystal Ball

There are few things I enjoy more at an event than having well dressed, polite, food-service-parambuhttp://www2.blogger.com/img/gl.link.giflating-professionals passing crispy on the outside, moist and succulent on the inside scallops wrapped in bacon. Oooh, just the thought makes me salivate. We were treated to this particular taste temptation at the Last night Sherwood, Cam, Cathy, Reed, Susan, Jonathan, Ashley and I attended the Red Cross Crystal Ball in Freeport. I have not seen so many sparkles in one room in a very long time. Everyone was dressed-to-the-nines. The men were nattily attired in black tie evening wear. The women on the other hand- were coiffed and in full feather. It was a delight to be among so many lovely people who were out to make a difference for an excellent cause. Brian Cattell and his band were in fine form giving us all reason to make our way to the dance floor. You know me- any excuse to dance. Cam had Susan and I up on the floor before the first course of dinner was finished. Who needs to eat anyway when you can be dancing...
Just in case you want to try your hand at making Scallops Wrapped in Bacon for yourself, I've included the recipe below. When you go to the market, look for the very freshest scallops. If you are feeling expecially decadent and can delay your gratification long enough to order some bacon from Vermont- go to Harrington's and use their bacon for this recipe.
Scallops wrapped in thick cut bacon drizzled with maple syrup nestled on a bed of greens (excerpted from Fresh Maine Salads, c.Cynthia Finnemore Simonds, Down East Books)
This dish incorporates several of the delicious tastes of Maine. By searing the scallops they stay plump and juicy. You may choose to place them on the grill instead of in a pan. Long skewers are great for this. You may choose to use turkey bacon or regular pork bacon as you like.
For the Scallops:
16 oz large Maine Coast Scallops
8 oz Thick cut bacon
1⁄2 c Real Maine maple syrup
1 clove garlic, minced
Fresh ground black pepper
Sea salt
Toothpicks or bamboo skewers
4 c. fresh baby greens
Begin by soaking your skewers or toothpicks in a pie plate filled with room temperature water. Cut your bacon slices in half so you have two long pieces.
Rinse the scallops and wrap each with a piece of bacon. Fasten the ends together with a skewer or toothpick. Set them in a pie plate. Once all the scallops are wrapped drizzle them with 2 T maple syrup and sprinkle with the sea salt and pepper.
Grill or sauté the scallops-being sure that he bacon is crisp when you’re done. If you are grilling stay and watch them carefully. Use the top rack if you can so the flames will not burn the delicate flesh of the scallops. Set them on their sides in the pan if you are sautéing. As the bacon cooks the drippings will begin to coat the scallops. Cook them 3 minutes on each side if they are large- cook only until they are opaque and the bacon is done.
In a small bowl whisk the remaining maple syrup with the garlic, a sprinkle of sea salt and a few grinds of black pepper.
Lay out your greens on a platter or on separate plates. Place the scallops on the greens and gently remove the toothpicks. If you have used skewers you may leave them in if they are clearly visible. Drizzle the salad with the maple syrup mixture.
Serve immediately.

Cam's Kielbasa and Leading Lindy Hop

When I spoke to Cam this afternoon he was getting ready to cook dinner for his daughter Cathy. Since he had taken my recommendation to buy some kielbasa, there was a certain reasonable expectation that I would actually give him a recipe for how to prepare it. So, on the fly, in the car, while waiting for the service guy to come to the window, I gave him a run down of how to make a yummy dinner-- fast. Cam is a great cook. He has a decent culinary vocabulary...but when I start to suggest deglazing a pan- or if a recipe has more than 4 ingredients- he starts to shake his head and say- "too complicated- Nevermind". The recipe you'll find below has two versions. "The Caminator" (as Sherwood calls him) version and one that has more than four ingredients. Both are quick and delicious. Even though I don't consume all that much along the lines of processed meat- a good kielbasa is great from time to time. Healthy Choice has a turkey kielbasa- with a green label- that is absolutely overflowing with flavor.
Now, I have to tell you what happened after the recipe delivery. I decided that I would take a leap and go down to Maine Ballroom Dance and take their Lindy lesson. I called one of Cam's other daughters- Susan- who, with her husband Tak has the most amazing sushi restaurant in Portland called Yosaku. Susan is an excellent dancer and loves it almost as much as I do. So, I call Susan and say- Hey, let's both of us go and take this Lindy lesson. We met at Yosaku, had a delightful and delicious dinner ( as always) and made our way to Maine Ballroom Dance. This was their "Move and Groove" dance night- an open dance DJ'd and taught by Daniel Moore. For any of you who are learning to or want to learn to dance and are able to be convinced to travel to Portland- take lessons from Daniel. He is one of the most gentle human beings I know. Daniel teaches with kindness. He is so welcoming and willing to accept everyone where they are. Tonight, the follows outnumbered leaders, so, I decided to take the plunge and try to lead. It was the first time for me. I found out that I LOVE to follow. It was a pleasure to try and lead the lovely ladies who had come to learn the Lindy. I certainly benefitted greatly from the experience. I had the opportunity to dance with Daniel later in the evening and Yes Indeedie- I love to follow on the dancefloor. Thanks for the dance Daniel- and the lesson...it's one more step on the ladder of learning Lindy!

Here is an example- in our own Portland, Maine of two extraordinary LindyHoppers who came to put on a workshop in February. This is how it's done...
Caminator's Kielbasa
1 package Healthy Choice kielbasa
1 cup frozen peas
3 cups cooked rice
2 teaspoons chicken bouillon paste or powder
Slice the kielbasa into 1/2 inch thick coins. Drizzle a little olive oil in a large pan and saute the coins until they release a bit of liquid and begin to brown. Add the peas and stir. Cook a couple of minutes and then add rice. Dissolve the bouillon in 1/4 cup of water. Pour the water over the entire mixture and scrape the bottom of the pan to release the caramellized brown bits. Cook stirring constantly until heated through. Taste and adjust seasonings with salt and pepper if necessary.
Kielbasa #2
1 Tablespoon olive oil
2 cloves garlic, peeled and minced
1 medium sweet onion, sliced
1 package Healthy Choice kielbasa
1 cup frozen peas
1 cup fresh baby spinach
3 cups cooked rice
2 teaspoons chicken bouillon paste or powder
1/4 cup water
2 Tablespoons chopped fresh cilantro or rosemary or herb of your choice
1/4 teaspoon cayenne pepper (optional)
Slice the kielbasa into 1/2 inch thick coins. Drizzle a little olive oil in a large pan and saute the garlic and onion for 5 minutes, stirring often. Add the coins and cook until they release a bit of liquid and begin to brown. Add the peas and stir. Cook a couple of minutes and then add the spinach and rice. Dissolve the bouillon in 1/4 cup of water. Pour the water over the entire mixture and scrape the bottom of the pan to release the caramellized brown bits. Add the herb of your choice and cayenne if you like. Cook stirring constantly until heated through. Taste and adjust seasonings with salt and pepper if necessary.

Corn Chowder in New England with a -20 Wind Chill

Swing dance practice was fun tonight. Each time we go, different people come and join us. It's wonderful to see folks try out the basic step and feel so good when they "get it" quickly.
Everyone who comes is wonderful about sharing what they know. We all helped Jonathan and Ashley with their aerial for the DownEast Country Dance Festival/ Mainaic Swing Dance Performance. They both looked so sore by the end of the evening. Serafina and Darin had some wonderful suggestions. They both look so fantastic when they dance. I LOVE to dance but I think watching is a great way to learn little techniques that can help with my own dancing. Yes, my face hurt a little when we finished from smiling so much.
It was absolutely frigid tonight. The wind chill must have made it feel like minus 20. It remined me of being a little kid and playing outside. You know that feeling when you're bundled up so warm that your arms stick out from your sides, the only part of your body that is exposed is your face but you don't want to smile because the wind freezes your teeth and when you breathe through your nose you immediately feel the nostril hairs form into little icicles. BRRRRR!! That's how cold it was tonight. On evenings like this, my Mom was famous for making a big pot of soup. I truly enjoy corn chowder. This recipe is great multiplied or made to these specs. It's easy to adjust to your taste. Add a little cayenne if you want it to have a kick. The creamed corn gives it a velvety consistency. It's great with biscuits to dunk. Mmm.


New England Corn Chowder
This recipe is non-traditional but quick and yummy. This Chowder tastes wonderful reheated. The recipe is easily doubled for a crowd.
Serves 6-8
1” thick by 1” wide by 3” long piece of salt pork or 4 slices bacon (if you don't want to use pork bacon you can use turkey bacon, turkey kielbasa or leave out all the meat and add an extra Tablespoon or two of vegetable bouillon to your liking)
1 cup chopped onion
1 cup chicken or vegetable stock.
4 cups diced potatoes
2 cups light cream
2 cups or 2 cans evaporated milk
2 cups frozen or 1 can sweet corn
2 cans creamed corn
1/2 teaspoon salt
fresh ground black pepper to taste

Slice the salt pork (or bacon) into thin strips and finely dice. Sauté in a medium saucepan until brown and crispy. Remove with a slotted spoon and drain on a paper towel lined plate. Add onions to bacon fat and cook until translucent. Add the stock and potatoes. Simmer 20 minutes or until potatoes are fork tender. Add the cream, evaporated milk, sweet corn, creamed corn, salt and pepper. Heat until just simmering. Do Not Boil. Serve with crunchy salt pork or bacon bits and oyster crackers or biscuits. Store in the refrigerator up to four days.

Creamy Turkey Pot Pie

Today was SOOO cold- I'm not sure it rose above 3 degrees. It felt like a pot pie day. The freezer yielded some frozen turkey and corn. There were portobello mushroom caps and carrots in the fridge. I always have chicken bouillon paste, fresh garlic, milk, some sort of potato (sweet this time) and flour. That's all I needed to make a special version of turkey pot pie. Here it is:
Turkey Pot Pie Casserole Dinner
2 cups frozen corn
2 cups chopped cooked turkey
1 Tablespoon olive oil
2 portobello mushroom caps, roughly chopped
3 cloves garlic
1 Tablespoon Chicken bouillon paste
1 cup chopped baby carrots (peas would be good too)
2 medium sweet potatoes
4 Tablespoons butter
4 Tablespoons flour
4 cups milk
1/4 teaspoon nutmeg
3 Tablespoons chicken bouillon paste
a few grinds black pepper
3 small or 2 medium sweet potatoes
In a 2" high approx 14" diameter casserole layer corn and turkey.
In a medium saucepan, saute the chopped mushrooms, carrots and garlic in the olive oil for 5 minutes. Add 1 t of the bouillon and cook 5 minutes more. Pour the cooked mushroom mixture over the top of the turkey. Peel and cut the sweet potatoes into 1/2"slices. Place sweet potatoes in a microwavable dish and cook in microwave for 4 minutes.
While the sweet potatoes are cooking melt the butter in the same pan you used to cook the mushrooms. Add the remaining 3 T chicken bouillon. Whisk in the flour and cook for three or four minutes stirring constantly. Add the nutmeg and pepper. Whisk over medium heat until well combined and thickened about 10 minutes. Arrange the slices of sweet potatoes over the mushrooms and turkey, making a pretty design as you lay them out. Pour the thick sauce evenly over the top of the sweet potatoes. Bake 1 hour in a 350 degree oven. Serve with a salad if you like.