Wednesday, November 11, 2015

Happy National Bundt Day

Happy National Bundt Day 2015! It will be on November 15th this year. I've made a lemon bundt cake today to share with my blog friends, That's what the day is all about - baking and sharing!

My newest addition is the Bavaria Bundt Pan which was added to my collection last year. 
I love the clean geometric patterns. This cake pan is made by Nordicware from cast aluminum with a nonstick interior coating, allowing for sharp detail and easy release every time. I'm not being paid to say that ;o)
One of my favorite bundt cakes will always be Mom's pistachio cake which I shared with you last year. It's a pretty color green when you cut into the cake. It's on my Christmas menu this year. They make great gifts also.
I am a sucker for this marble cake that I posted here.

I'd love to know if you use bundt pans, and if you have a "few" favorites.
Thank you for stopping by! I'm joining Rattlebridge Farm for Foodie Friday.

Friday, November 6, 2015

Greens Utica Style

From Wikipedia:  Utica greens is an upstate New York dish made of various pepper combinations, sauteed greens or escarolecheese, variations of meat and prosciutto.

From the Beekman 1802 Heirloom Cookbook:  Utica Greens:  It's named for Utica, a city in Central New York State, which for some reason--perhaps having to do with it's large Italian population--is known for this wonderful side vegetable. Escarole can be served with a crisp topping of Parmesan cheese and bread crumbs. One taste and you'll understand why we love it.
If you're like me, you might, the years are flying right by! It seems like just "yesterday" that I made these greens, and my notation in the cookbook said 2011. I'm saying that a lot lately :o) If you end up with some nice escarole (I used local organic), you will enjoy the greens this way.

2 heads escarole, cut into wide ribbons
3 cloves garlic, thinly sliced
1 small piece fresh or fried hot red chile pepper
1/2 teaspoon salt
1/3 cup Parmesan cheese
1/4 cup Panko bread crumbs

Preheat the oven to 350.  In a large pot of boiling salted water, cook the escarole until tender, abut 5 minutes. Drain well.

In a large ovenproof skillet, heat the oil over medium-low heat. Add the garlic and chile pepper and cook until the garlic starts to get golden, about 5 minutes. Add the escarole, sprinkle with the salt, and cook, tossing, until hot, about 3 minutes.

Sprinkle the mixture with the Parmesan and panko. Place in oven and bake for 5 to 7 minutes, or until the cheese has melted and the crumbs are browned.

Thanks for stopping by!  I am joining Rattlebridge Farm for Foodie Friday.

Friday, October 30, 2015

Celebrating Golden Days of Fall and A Tasty Traveling Tote

We are now into the GOLD days of fall and will soon be raking leaves. Autumn ushers in the season of cozy. I've lit a cinnamon scented candle for us and poured some apple cider....let's venture out for the lush views at one of our many apple orchards.
 In Upstate New York, it might be our official local flavor and important to our economy.
Today we are going to Windy Hill Orchard to pick apples for some pies.  Our biggest export is the McIntosh apple.
In Greece, apples were associated with Aphrodite, the Goddess of Love.  The Greeks believed if a man threw an apple to a woman, he was in love with her. If the woman caught it, or attempted to catch it, it meant she felt the same.
The month of October is National Apple Month so help yourself to a juicy apple.
Do you bake your fruit pies with a pie bird?  Alton Brown recently discussed pie birds on Facebook, and I couldn't believe how many bakers had pie bird "collections". Someone even had an owl pie bird. I only have this pretty red bird. But I think I should have an owl pie bird. They don't take up much room either.
My apple picker did a good job ;o) Thanks for stopping by! If you are enjoying the Traveling Tote and want even more excitement in your life LOL, our next adventure will be on December 15th -- "Preparing for the Holidays".
Miss Merri Mac is offering a giveaway as a thank you for following along and joining us for Tales of the Traveling Totes. Winner will be announced November 11, 2015.
Click here to visit Sarah with Miss Merri Mac @ Hyacinths for the Soul.
Below are the links to more 
Golden Days of Fall with the Traveling Totes
Join the fun!

Linda with Miss Rosie @ More Fun Less Laundry
Patti with Miss Kenzie and Taylor @ Pandora's Box
Rita with Miss Luna C Panoply 
Sarah with Miss Merri Mac @ Hyacinths for the Soul
Samantha with Christabel @ Samantha Stone
and our non-blogger friends:
 Colleen with Miss MacKenzie Joy
Tami with Miss MC la Mer

Sunday, October 18, 2015

Pumpkin Time


 If you've been following my blog for a while, you may recall that Mom loved carving pumpkins and she carved at least 125 pumpkins over a ten year period. I previously did a post on her pumpkins explaining that Mom used the "carvable" foam pumpkins and Pumpkin Masters patterns. After she finished carving the pumpkin, she traced around a quarter coin on the bottom back of the pumpkin and cut a hole for the light. The trick or treaters and neighbors looked forward to the display each year. Our local TV station also featured them. After mom passed away in January, we distributed the pumpkins to family members after we sold her home. This will be our first Halloween without our "pumpkin lady" and she left us with wonderful pumpkin memories.  Joe and I recently visited MacKenzie-Childs in Aurora, NY where they had pumpkins big and small scattered throughout the lovely farmhouse. We got our pumpkin fix :-)
Thanks for stopping by!

Sunday, October 4, 2015

A Tasty Pie from The Organic Cook's Bible

I'm glad I was asked to review The Organic Cook's Bible because I ended up loving this "Pumpkin" pie made with butternut squash. If you'd like to try the recipe I used from the book, the link is here. I omitted the molasses because I didn't have any and substituted maple syrup. I also had enough filling to make one ramekin. Next time I may make all ramekins and serve at a dinner party with whipped cream. 
"Pumpkin" pie made with butternut squash

For those who want to go organic, but don't know how, The Organic Cook's Bible is a fantastic resource. When I was asked to review it, I knew it would end up being one of my go-to books as we get a produce box from an organic farm CSA every week from June to October.  It also details how to store and prepare all the produce we receive.

Actually the book is much more than a produce guide; it also covers meat and poultry, dairy and eggs, beans and grains, and herbs and spices.

In the book, there are over 250 recipes, many contributed by leading organic chefs. 

Looking forward to a birthday dinner tomorrow evening hosted by a dear friend. Everything will be organic(except the wine)... it's the way she has been cooking for 20 years and I have learned a lot from her. 

I am joining Foodie Friday at Rattlebridge Farm.