PENSIEVE

Monkey see, monkey do...even kitchen monkeys!

If you have a "specialty neighborhood grocer", I hope they offer free cooking demonstrations.  If they do and you haven't taken advantage of it?  You're missing out on one of the best deals in town!

Locally, we have a Fresh Market; about once a month they offer a 30-minute cooking class, complete with samplings at the end.  The benefits to these complimentary classes are obvious:  the chef is available to answer questions, you can watch the recipe prepared from start to finish, and you can see--and taste!--what it's supposed to turn out like.  Whoever chooses their recipes, chooses well.  They alternate between beef, chicken, seafood and even lamb; the end result looks gourmet but the recipes are simple to re-create; and suggestions are always offered for companion side dishes and complementary wines.

The most recent class I attended was for Seared Scallops and Asparagus with a Creamy Herbed Butter Sauce.  Let's see how I did:

First, allow me to introduce you to Chef Melanie; she's my CBF (culinary best friend) IRL. 

No matter what it looks like, Chef Melanie is NOT givin' me the evil eye in that last picture.

The complete recipe from The Fresh Market's website is available below, but here's a quick look at what you'll need to complete the dish: 

Oops!  Twitchy trigger finger!  I snapped the shot without including salt, pepper and the uber-important Mascarpone cheese!

This isn't exactly a step-by-step tutorial for making this dish...I forgot to take pictures at each step when Melanie was preparing it, and when I'm cooking?  Good gracious!  I CAN'T take pictures at each step, especially if the recipe moves quickly (like this one).

Here's Melanie's asparagus, sauteed in just a bit of olive oil.  Stinky-tinkle makers never looked so healthy and delicious!

I like seafood...a lot.  Real, buttery scallops?  Divine!  Look at these big boys--before and after they're seared.  Come here luvahs (the afters, not the befores!)

Let's check in on my attempts at the same:

Lookin' good, Billy Ray!

Feelin' good, Lewis! 

(Recognize the movie?)

I should add, smellin' good!

Melanie's version of the Herbed Butter Sauce is simmering on the left; mine's on the right.  I wonder if mine is so much darker a) because of my pan, or b) I reduced the wine sauce a bit too long....

And now for the pièce de résistance--again, Chef Melanie's on the left, mine on the right:

With just a little guidance, I made it with my own two little hands :). 

...which is just what Karisma asked for in her Fun Monday challenge this week.  Since I had already posted these hand-made favorites before, I thought it'd be fun to post a recipe.  Please join Karisma for a host of diverse offerings, all one-of-a kind creations, I'm sure!

Ingredients:

1  pound  green asparagus, trimmed and cut into slices on the diagonal 3  tablespoons TFM Olive Oil, divided 1  pound  sea scallops  1/2 teaspoon  black pepper  3/4 teaspoon  salt, divided 1/3 cup  Nobilo Sauvignon Blanc  2  tablespoons TFM Roasted Garlic & Herb Finishing Butter  2  tablespoons  Mascarpone cheese  1  tablespoon TFM fresh tarragon, chopped zest of 1/2  lemons, for garnish

Preparation:

Heat 1 tablespoon olive oil in a large skillet over medium high heat until hot, but not smoking. Sauté asparagus until tender, stirring occasionally; about 5 to 6 minutes. Transfer asparagus to plate with slotted spoon and return skillet to stove. Pat scallops dry and sprinkle with pepper and 1/2 teaspoon salt. Add remaining olive oil to skillet. Sauté scallops until browned and on both sides and cooked through, about 4 to 6 minutes, and transfer to a clean plate. Return skillet to stove and add Nobilo Sauvignon Blanc, bring to a boil. Deglaze by scraping up any browned bits from the bottom of the skillet, boiling until liquid is reduced to about 2 tablespoons. Reduce heat to low and whisk in finishing butter, 1 tablespoon at a time until incorporated. Repeat with mascarpone cheese. Once fully incorporated, add tarragon, asparagus and remaining salt and cook until heated. Plate scallops and top with sauce. Garnish with lemon zest before serving.

The most delicious deal in town. Really.

Are you one of the lucky ducks who has a Fresh Market in your area?  If so, I hopehopeHOPE you're taking advantage of the free cooking demonstrations many locations offer.  A la Rachael Ray, in just 30 minutes you'll learn how to prepare a gourmet meal.  The best part?  Actually, there are two best parts: 

• You get to see in advance what you're aiming for
• At the end of the demo, you get to taste a sample

Later today I'll learn how to make Seared Scallops & Asparagus with Herbed Butter Sauce.  MMMmmmmm, just the thought of it sends me to a Happy Place.

Some of my all-time favorite dishes are from these demos: Pan-seared halibut, Pork Tenderloin Paillards w/Dijon-Tarragon Wine Sauce, Pecan Bronzed Mahi Mahi, Tuscan Balsamic Chicken & Peppers (I've only made that once, but it's the fanciest inexpensive meal EVAH).  See?  Aren't you curious?  DON'T THEY SOUND DIVINE?  Come to me, luvah, I must have you NOW!   

If you don't have a Fresh Market nearby, don't fret--you can get to an Almost Happy Place by clicking this recipe link which includes a cooking video!

I borrowed this picture from Desert Candy, but hopefully I'll post a revision with Chef Melanie action shots a bit later.  Stay tuned...:)

PENSIEVE is not "pensive" misspelled and other stuff for a Fun Monday

Almost 2 1/2 years ago when I first decided to blog, I really didn't know much about it.  A friend had asked me to read hers and it looked like a fun soapbox-drama queen-stage-kind-of-an-outlet to me.  We had recently moved to Tennessee, and as an at-home mom to three elementary-aged kids, I had the time to write.

After researching my options, I decided Blogger was the best place to begin:  it was user friendly, and perhaps most attractive, it was free.  The next step in blogging is deciding a name.  I knew I wanted something simple, but every thought I had was a) forgettable, b) already done a thousand times, c) too "religious" (I DID want to write about my faith, but just not exclusively)....

As a devoted Harry Potter fan, "PENSIEVE" occurred to me early on.  A literary device J.K. Rowling created to advance her storyline (first mentioned in book five, "Goblet of Fire"), a pensieve is a stone basin used to store extracted memories.  Characters could later go back and "re-live" those memories (theirs or those belonging to others) by "falling" into the pensieve; they were present in the memory but not a part of it; they could see and hear what goes on, but those in the past memory could not see or hear them. 

In a sense, a pensieve is used to download thought when the brain is too cluttered to contain it...which is kind of like a blog, right?

An interesting aside from a previous blog post about my title origin notes "that 'pensieve' is an anagram of Pevensie, the surname of the main characters from C. S. Lewis' The Lion, the Witch and the Wardrobe, in which the Pevensie children are thrust into another world through a magical cupboard, as Harry is thrust into a memory through the pensieve in Dumbledore's cupboard."

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I'm a picky eater, but I likelikeLOVE my favorite foods!  If I had to list my Top Ten Favorite Things To Eat...hmmm, let me do that (not in order):
1.  Silver Queen corn on the cob, buttered and salted
2.  Really good melons--honeydew, cantelope and Sharlyn, a specialty melon
3.  Chocolate ice cream
4.  Fresh fried okra
5.  Most ANY fresh seafood with the exception of mussels (BLECH on oysters!!) and swordfish.  I like it grilled or fried or sauteed or HOWEVAH.
6.  Tiramisu
7.  Crème brûlée
8.  Filet mignon, medium rare.
9.  Potatoes (cooked any way) (this is why I'm NOT a fan of the Atkins diet!).
(how do I choose only ONE more?  Paula Deen's Mac & Cheese?  My Sweet & Sour Green Beans?  Balsamic vinegar on anything??  Aggghhhh!  ShortCircuit DangerWillRobinson, Danger!!!)
10.  Yellow crooknecked squashed, sauteed with Vidalia onions and lots of buttah, in a casserole or even breaded and fried.

Isn't that an odd list?  I'm curious if **yours** is more "normal".  If you blog your top ten, let me know; if you don't have a blog, how 'bout list yours in comments here?

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(Smiling...)  Are you wondering why these two unrelated thoughts are juxtaposed in one posting?  Mariposa, as host for this week's Fun Monday, wanted to know the origin of participants' blog titles and our favorite or most commonly cooked dish--it's HER fault my little mind wandered...!! 

Actually, I haven't indicated my favorite dish, but based on deliciousness alone (not frequency), it would have to be Pan Seared Halibut.  The linked recipe is simple and not a week goes by that the page isn't hit from Google searches.  It looks beautiful...it tastes beautiful...I tell ya, it's foodie sea-quatic beautifulness!  As far as what I make most often?  Sourdough bread...because it HAS to be made every week or so to keep the starter "alive".   Its aroma alone is worth the effort.

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Haven't joined Fun Monday before?  Learn about it here, then visit Mariposa's Tales for this week's details and links.

It's amazing what a little air up someone's skirt can accomplish...!**

I'm all about spreading the love.

Honestly, as a W.O.A. girl, I'm with Mark Twain who said, "“I can live for two months on a good compliment.” 

It's definitely not just about receiving, though.  My natural inclination is to build others up, to find words that will leave them encouraged, buoyed.  Now, gracious!--I am NOT trying to pat myself on the back by sharing that, I'm just explaining that when I "like" something or someone, it's effortless to express it...in fact, I have a hard time exercising restraint.

(Hence, my sometimes over-use of exclamation points in the written word!!! <---that's only for effect.)

Recently, I've gushed about the Gourmet Goddess, Paula Deen, a time or two three.  Who could blame me?  She's cuter than the pies she makes...which is a whole lot of "cute" goin' on if by "cute" you mean some kind of yummaful.

Anyways, through my crush on her, I've met a new BBFF, webmaster extraordinaire Phil (even though he doesn't blog).  Ol' Phil has promised the moon and stars red carpet treatment if I ever make it to Savannah to meet The Lady (Paula) and her sons (Bobby and Jamie), and in the meantime, he sent a little fun my way--

Good things always come in mailing tubes, yes?  Have you ever gotten a bill in one?

It's a mini movie poster from the 2005 movie Paula was featured in, Elizabethtown, starring Orlando Bloom and Kirsten Dunst.  The movie's tagline is  "It's a heck of a place to find yourself" which sounds about right for Ms. Deen.

But let's look closer to see what makes this particular poster so special--

Why she wrote a personal note just to me!  Right, Phil?  RIGHT??!

Thanks to my new friend and Miss Paula for making my day.  But, Phil, let's just keep what she said about me behind my back between me and you though, k?

:)

OOooo, and want some more of Paula's DELICI-O-SO recipes?  Click her pictures and follow the links...I bet they taste as good (better than?) as they look!

(l-r Mixed Berry Bellinis, Sweet Dessert Paninis and Best Crab Casserole...come here lovies...!)

**  For the record, I meant it's amazing what a little air up MY skirt does for me in this case, not that I was blowing air up Paula's or Phil's skirts in order to score this little surcie.  But you knew that because it was perfectly clear...right?

Paula Deen reads my blog...?!

Somehow, Paula Deen found out about Snackalicous and Recipe Round Up!  Yesterday I received a not-so personal email from her with this DELICIOUS Super Bowlish recipe for "Hot & Spicy Refried Bean Dip".  Since she doesn't have hew own blog, I suppose that's why she didn't link it.  Or maybe it was purely coincidental.

 

It may be little more than a ploy to sell her "Southern Spice Rub" and "Hot Sauce", but this recipe definitely looks like something I need to try. 

Oooo, and if YOU want to try it, I'll give you the email promo code that was attached for 20% off anything in her store--PDEB125.

For the record, j'adore Paula Deen!  She's sassy and sexy and FULL of life, and hers is a rags to riches tale that rivals Cinderella.  But in the kitchen.

Enjoy this little clip of vintage Paula...if you aren't already familiar with her, you'll get a kick out of it...if you ARE already familiar with her, you will, too ;).

Mmmmm, Mmmmm GREAT ~ Bon Appetit!

Are you looking for some delicious Super Bowl recipes?   Some memorable dishes that will make your party, large or small?  Snacks, finger foods or entire spreads that satisfy your ravenous, Super Bowl appetite?  Well, then...just scroll down to the links below and I think you'll find plenty of what you're looking for. 

Feel free to add links to your own recipes or to others you've found on-line...then, whenever you're looking for the recipes, you'll know where to find them the next time!

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Thank you for joining this month's Recipe Round Up as it joins Snackalicious Super Dishes!  In honor of the Super Bowl, the theme is crowd-pleasing snacks (savory or sweet).

Full details for each carnival can be reached by clicking the links attached to their names, and in summary, please note:

1)  Recipes can be newly posted, archived posts, or even recipes you've read on other blogs and/or food sites (just be sure to give credit where credit is due).
2)  Please link the permalink, not your main blog page.  Include your name or blog name AND a brief title for your recipe.
3)  A drawing for one of 13 cookbooks will take place from all entries received on Monday, January 28th; additional entries can be earned if you also include a Snackalicous button in your sidebar and/or write a brief post for the joint carnival.
4)  Today and over the weekend visit as many participants as you can...let 'em know you checked in, and take notes for your own Super Bowl Commercial Viewing Party.

If you still have questions, please drop me a line.  In the meantime, it's not too late for you to thumb through your favorite recipes, write a post and then share them with a few of your friends. 

My stomach is grrrrrowling already :).

Gettin' jiggy with a tomato

MMmmmm...even as my fingers click keyboard, I'm smellin' some might fine Bacon-Tomato cups, recipe to be posted tomorrow.

Hope you're planning to share some of your favorite crowd-pleasing snack recipes for "Recipe Round Up" and "Snackalicous...", you might just win a surcie :). 

And for the record, I never knew what "getting jiggy with it" meant until I was seeding this tomato...and that phrase just kept runnin' through my mind.  I can't stand tomatoes, either, but when you taste this recipe?

It just don't matter a bit...!

Underdogs and Overachievers So what if I like to eat?

Are you the type who enjoys a good come-from-behind victory?  If so, click this and remember my name is "R-o-b-i-n".

(If not, applaud the fact I'm getting a nice slice of humble pie and a butt-kickin' in the process.)  (Is "butt-kickin'" a bad word?)  (What else could I have said?)

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I've been blog-busy lately-- Pensieve's Poetic License, Picture Puzzler, and now, this week........SNACKALICIOUS SUPER DISHES-meets-RECIPE ROUND UP!  WAHOOO!  I can't wait to see your favorite crowd-pleasing, appetizing Super Bowl snack recipes!  Please make plans to link a recipe on this Friday (the 25th) and you'll be eligible to win one of 13 cookbooks; it doesn't have to be an original recipe, it can even be one you've seen on another food blog or recipe web site.   Earn additional chances for winning a cookbook by writing a brief post about SSD and including the button in your sidebar (linked back to the FAQs page).

Need an email reminder?  Email me or leave a comment here. Want the rest of the details?  Visit the Snackalicious FAQs page.

Thank y'all for your enthusiasm and encouragement so far...I'm gettin' excited folks (and I'm not eating a bite til Friday so I'll be good and hungry when I read your recipes) (I can't tell a lie...that was a lie...I'm off to eat some of the Cowboy Cookies I made yesterday...:) )

At least she wasn't wearing a thong......

but SOMEONE needs to teach this chick to cross her legs!

You can dress (or undress) your Thanksgiving turkey with a little bit of tin foil and a lot of imagination.  Once the bird is done and you remove the Reynolds Wrap?  I can only imagine the faces of everyone when they get a load of this.

Recipe Round Up ~ Melt-in-your-mouth Buttermints

Sherry from Semicolon is hosting this month's Recipe Round Up and she requested Holiday Recipes, specifically "those special Thanksgiving and Christmas and Hannukah recipes that make your family’s celebration a little richer and those that get you all into the holiday spirit".

Since DOZENS of great recipes were posted the week Lisa-the-Food-Snob hosted Fun Monday, I decided to go with a holiday treat, half of which we eat, and half of which we give away (*give or take a percentage) (and be sure to follow Lisa's links for some DELICIOUS recipes!).

Noni's Melt-in-your-mouth Buttermints

Noni is my mother-in-law and she s.m.o.k.e.s. in the kitchen (the "good" kind).  She has made THOUSANDS of these mints over her lifetime, and has passed on the art form to me and my daughter.  They only require a few ingredients and pressing out the mints goes pretty quickly.

Here's what you need:

1 Box 10X Confections Sugar
3/4 stick of margarine, melted (yes, margarine, NOT butter...oh, the irony!)
2-3 Tbl evaporated milk
8-9 drops Peppermint OIL
Food coloring, if desired

Mix it all together; make a stiff dough (similar to Play Doh); pinch off enough mint dough to fill mold; press out onto waxed paper.  Allow 24 hours to air dry (but you can sneak a bite whenever you want ;) ).

That's it, folks. 

But, to help you out, here are a few additional "Cook's Notes":

• When Noni says "10x Confectioners Sugar", she means it.  I've been too chicken to try it with anything that doesn't say "10x".

• Peppermint OIL is NOT the same thing as Peppermint EXTRACT.  Be prepared to pay A LOT (but don't buy more than an ounce--a little lasts for YEARS, literally).  Also, you won't find this in a grocery store; you'll find it in a PHARMACY that compounds prescriptions.  Apparently, online would be the way to go, but I didn't realize that when I bought mine (and it's lasted for several years....).  I've never substituted extract for the oil, so I don't know if that would work.  Come to think of it, I've never substituted butter for the margarine.  I don't cross Noni...evah!

• Don't be tempted to use PLASTIC molds you can find at Hobby Lobby, Michaels, etc.;  either search on-line or try a specialty candy store.  Rubber molds are easy to use when pressing out individual mints, plastic wouldn't last very long.

• If you'd like more than one color per batch, divide your dough after adding only 1 Tblsp of evaporated milk.  Then add add color a drop or two at a time--a little goes a loooong way and you can always add more; you can't remove it, though.  If it's still dry, THEN add a bit more liquid.

• Number of mints/batch depends on the size of your mold.  For instance, the fleur-de-lis mold pictured above is VERY deep--it requires almost twice as much dough as the peppermint-shaped mold on the right.

• Mints keep 3-4 weeks (longer if you freeze them in an air-tight container).

• Package them nicely and use as hostess gifts, teacher gifts, or gifts for people you want to treat to a little something special--they're FABULOUS cercies  sursees  surcies!

OOooo!  I'll be hosting Recipe Round Up in January and I hope you'll join in!  I've chosen "Crowd-pleasers" as the theme, so that can cover everything from main courses to casseroles to side dishes to appetizers to DESSERT!  Anything you're "known" for at parties or pot lucks or family gatherings (as long as it'll feed a small army) would be perfect.  Visit Rebecca for details and I'll post a reminder next month :).