Autumn Soup: Butternut Squash with Honey Cinnamon Croutons

Autumn in the Northeast. The leaves are falling, the temperature dropping. The corn will soon be harvested and the jackets are out. There’s nothing like a bowl of soup and a snuggly blanket in late October…

I’m on a fennel kick. Fennel and fish. Fennel and chickpeas. And now fennel and butternut squash. After perusing several cooking blogs and the food channel site, I came up with my own version of Butternut Squash Soup. Here it is.

2 butternut squash, peeled, seeded and cut into cubes
1 fennel bulb, greens removed and sliced
1/2 granny smith apple peeled, cored and diced
olive oil
1 medium onion, chopped
3 garlic cloves, pressed
2 springs fresh thyme (stems removed)(or 1/2 tsp. dried)
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 cup white wine
1 32 oz. box of low sodium chicken stock (I generally use organic)
1/2 c. heavy whipping cream
salt and pepper to taste

Preheat oven 400° or 375° convection bake.
Prepare the butternut squash and place on baking sheet
Prepare the fennel bulb and place on top of squash
Toss on just enough olive oil to coat both. Lightly salt and pepper
Roast in the oven for about 20 minutes stirring once
IMG_1681
In a 6-quart pot, pour enough olive oil to lightly coat bottom of pot.
Sauté onion until partially cooked and slightly browned.
Add all other ingredients and cook until apple feels tender, approximately 45 minutes to an hour.
IMG_1682
Allow to cool for either the blender or processor. Either blend or process in batches as it fits into your machine without making a huge mess.


Pour back into pot and add cream.
Salt and pepper to your taste.
IMG_1685

I liked the soup a lot. But, I wanted something more. What could I add to make it more interesting? The following day, in preparation of eating the leftovers, I got an idea. Cinnamon, honey croutons! Here is what I created with some leftover Ciabatta bread.

2 thick slices of ciabatta bread, cut into cubes
2 T. softened butter
2 T. honey
1/4 tsp. ground cinnamon
pinch paprika

Mix all ingredients except bread together. Melt in pot or in bowl in microwave. Place bread on cookie sheet or baking pan. Coat bread with the melted butter mixture. Bake in oven until browned. I used a 400° oven and watched carefully. The length of cooking time depends on your oven and the freshness of the bread. Be careful, though, browning comes quickly and croutons can easily burn!

These croutons added just the right touch to this very creamy, thick soup.
Enjoy.

Breakfast food: (Reasonably) Healthy Granola

My husband wakes up with a veracious appetite. His routine: brew his imported Costa Rican coffee, stroll down the lane for the newspaper, then settle in for 1-3 bowls of cereal. Over the years, he’s grown tired of the old American cereal selection and lamented the lack of good, healthy muesli or granola he’d been able to find while traveling in Europe. There are plenty of granola cereals available today in U.S. grocery stores, but most are either too bland or too sweet. So, I started making homemade granola a few years back. The problem is, he eats so much; it hardly seemed worth the mess to make small batches. Thus, I started working on recipes for large quantities, which I could then freeze. Yes, frozen cereal. Equipped with 2 multi-rack convection ovens and 6 cookie sheets, I can make enough cereal to last him 2-4 weeks.

I haven’t always liked the results of my concoctions since I never wrote anything down and I experimented with various combinations of flavoring – all the while trying to keep it as healthy as possible yet not entirely bland.

The following is the recipe I finally did write down and is, indeed, my best batch to date.

Making granola, in general, is a bit of a pain because of the mess. Stirring in the oven for even toasting invariably leaves stray oats in my oven and on my kitchen floor, so making a large batch less frequently was part of my goal. Included in this recipe are a few tips for preparation that I think are very important for the overall quality of the batch.

I begin with a 42 oz. (that super large container) of Quaker Oats (old fashioned not quick cook). This I divide into 2 parts. I use a wide low bowl to mix in the wet ingredients because it’s easier to stir facilitating even distribution of the liquid. Oats quickly and unevenly soak up the liquid, so dividing the batch really helps. I also, stir the liquid into the oats first then add the other ingredients and stir them through because I want most of the flavor from the liquid to soak into the oats. Everything else in the granola has some flavor without the sweet goop. Most of the time, a wooden spoon just doesn’t do the trick so I work the oats with my hands.

Next I add in the coconut, toss it and finally I add the nuts. Any nuts and any quantity you want to use should be fine but I wouldn’t overdo the coconut.

I line 6 cookie sheets with parchment paper – another trick for easy cleaning. Granola REALLY sticks to an unprepared pan (yes, the voice of experience).

Liquid Preparation:
In a medium saucepan at medium heat
Add
1 1/4 c. canola oil
1 c. honey
¼ c. brown sugar
1 tsp. salt
Stir until sugar and salt are dissolved

If you split the oats into 2 batches, you also have to split the liquid. You will notice the liquid separates very quickly with the oil rising to the top. Whisk the mixture as you pour to make sure it doesn’t separate.


Once the batch is mixed, placed onto the cookies sheets. This recipe requires 6 sheets so that each sheet has a very thin layer. The oats will not toast evenly with too much on each cookie sheet.
IMG_1676
Bake at 300° (convection multi-rack) for 25 minutes. Stir at 10, 15, 20 minute increments. (again a pain and a good reason to make a big batch)

Once removed from the oven, any choice of dried fruit can be added to the warm granola. We prefer craisins.

When completely cool, I use the original oatmeal container to store the first batch for eating and place all remaining in a ziplock freezer bag and freeze to preserve. Simply thaw when you need more.

27 Nights in France: The Money Trail

A friend of mine told me about an article posted in the Washington Post about a retired couple Lynne and Tim Martin who decided to sell their home in California and travel the world. Apparently this article was so popular, there were several follow-ups and now, two years later, Lynne published a book about their experiences including tips on how to do it all.

There was a time when I thought that sort of thing might appeal to my husband and I, but having just returned from a month in France, I’m pretty confident it wouldn’t be right for us. No strangers to extensive travel in exotic locations, Keith and I will definitely be on the road a lot during retirement, but I’m feeling more and more like there is nothing like the comforts of home after the ups and downs of a month away.

By day 24, having returned to Paris after 21 days in Provence it really hit me. I was chomping at the bit to see my granddaughter. And I have to say my coffee, my chair, my bed, and the scenery at my farm were most welcome upon our return.

Although it’s quite possible we will downsize from the farm to a smaller piece of land with a slightly smaller house, I still want an anchor. A place to call my own. We will have to keep the place running while we are away, even if only minimally and so we will still have some basic expenses. Additionally, we’ll have autos, insurance, lawn mowers, and snow shovels – all of which require re$ource$.

I think there are more people like me than like the Martins. People who want to travel – even travel a lot to far off places – but who want their home to come back to. With that in mind, I’m sharing the financial breakdown of our trip to France, along with a reflection about what we did right and where we might have been able to save money. This is the amount you’d need to budget for in addition to the monthly expenses of homeownership.

Bottom line, not including our flight (We used reward points for one and paid for the other, booking less than one month before traveling. The flight cost about $1000 for one of us. Lousy price, with planning a much better price should be available.) Total cost of trip: $7205.48. Ooops. Wait. I forgot to factor in the cost of animal care: $360 (and that’s pretty cheap).

Here’s the break down.
The apartment we rented in Provence for 13 nights: $1450.00 ($111.53 per night)
Various hotels in Provence and Paris for 14 nights: $2012.00 ($143.74 per night)
Total Lodging: $3462.00
Nightly average: $128.00

Dining out $1996.36
Grocery shopping (while in apartment) $209.66
Total Food/wine $2206.02
Daily average $81.70

Train travel in France $363.25
Car rental in Provence $208.65
Gasoline $100.00
Total getting around $671.90

Culture $165.56

Subtotal $6505.48

Cash outlays for food, gifts, tips, unaccountable stuff: $700.00

Grand total $7205.48

If I had stayed home I would have spent the following on average during those 27 days:
Food/Wine $1300.00
Gas (cars) $ 240.00
Electric $60.00
Oil $50.00
Misc stuff I can never remember $100.00
Total $1750.00

Net travel $5455.00

How we could have saved money without feeling like we compromised much:

Instead of staying in hotels while traveling around Provence, we could have rented the apartment longer and went on day trips.
Instead of staying in Paris in the beginning and the end, we could have stayed in the apartment longer.
What that looks like in $ terms:

23 nights in apartment at $111. 53 = $2565.19
4 nights in Paris at about $160.00 = $640.00
Total lodging = $3205.19
Savings: $256.81

Food and Wine
Our average dinner out for 2 persons with either a bottle or 50 cl wine = 90.00
Our average lunch/small dinner out for 2 persons no wine = 32.00
We rarely ate breakfast or lunch out which accounts for most of the grocery money. (Breakfast included in our hotel in Paris.) Wine also purchased at grocery.
Approximately 17 dinners were in the $90.00 category. We occasionally ate a hamburger and fries for dinner. I could have cooked more at the apartment and we wouldn’t really have missed out on the best meals. My grocery bill would have gone up but my dining out bill would have gone down. I’d say, we would have eliminated 7 meals @ $90.00 = $630.00 and groceries would have been about 7 meals (with wine from grocery) @ $15.00 = $105.00 Net savings: $525.00
Overall savings: $781.81

This puts the overall trip at less than 5 grand.

Many people at this point in their lives don’t have a month to go away and therefore don’t care how much they spend while on vacation. I’m providing this information for people who are starting to think about retirement travel and are wondering how much such a trip would cost.

It’s important to note a few things. First, I imagine the average cost of lodging might look inexpensive to those who have traveled to France and in particular Paris. Indeed, we have discovered a little gem of a 3-star hotel conveniently located in a sweet residential area of Paris, close to a metro. It wouldn’t be for everyone, but we love it. The rates for this place vary – as they all do – depending on availability and time of year. September and October were slightly off-season and we were able to get those great rates. This would apply to the apartment price as well.

On the other hand, our food bill might seem high – but that’s our preference. We’d rather spend money on food and wine than a higher priced hotel. Perhaps it would be the opposite for you.

Our culture bill was particularly low this time around since we have been to Paris on a few other occasions and visited the museums on the other trips. This time we opted for symphony tickets. They cost $117.00 but we didn’t eat a large dinner afterwards. Also, we did visit the d’Orsey museum but it was free on the first Sunday of the month.

Is $5000 an accurate estimate for other areas of the world?

I can’t say for sure – for everyone, but for our standards it is fairly close. Again, not counting flights. For example last December and January we went to Costa Rica. Our flights were about $500.00 each. We go to Costa Rica quite a lot, but last year was the first time we rented a house in Montezuma Costa Rica for 2 weeks. The cost to rent the house was only $80 per night, but we needed a car the entire time. Believe it or not, renting autos in Costa Rica is more expensive than in Europe because you are required to pay for their insurance. Dining out is somewhat less expensive, but not by much – particularly with wine, and the grocery bills were very similar, so the average cost per day works out to be similar.
We hope to travel for about 3-4 months of the year when we retire. If we are still living in the northeast, 3 of those months will likely be an escape from the cold and one for a cultural experience. Therefore, we will need to include $15,000-20,000 in our annual budget for travel expenses. The trick, of course, will be working out a budget that allows for this line item, or figuring out some other ways to cut expenses while we travel.

Christopher’s Chicken Roll

By now you know I love food. I love to eat it, prepare it, shop for it, learn about it and talk about it. Most of my readers thus far probably know I have two sons and through my marriage have two step daughters and two step sons. When I first became involved with my husband Keith, our kids ranged in age from 15-28 and only one of them was involved with the person he ultimately married. Today, our family has grown from seven to 22! We now have five married kids, the youngest getting married this year, and 8 grandchildren.  For the first several years of gatherings at the farm, when the kids packed in, home from college or work, I did most of the shopping and cooking and my husband was the dish guy. I enjoyed cooking for the kids because they like food too.

Over the years, through marriage and maturity, many of the kids have developed a love for food almost as much, and in some cases more than, me. So you can imagine how excited I am when they prepare food for me. With each passing year at family gatherings the kids and I happily take turns with the food planning and prep. I get a huge kick out of the obsessive planning. I used to think it was a “McGee thing” to be talking about the next meal while eating the current meal. But it’s not, it’s a food-lovers thing.

I’m currently visiting Keith’s daughter Ellen and her family in sunny Florida. Here, I’m enjoying darling grandchildren, spectacular sunrises and sunsets, the remarkably clear emerald gulf coast, pure white sand, and Ellen and Christopher’s delicious food.

Last night Christopher prepared a whole deboned chicken roll. I’m kicking myself for not documenting the entire process, but I have to confess to taking a nap while he attempted the deboning process. “It’s a lot easier on youtube.” He remarked. “You definitely need the right tools to debone a chicken.” (Note to self, Christopher needs new a filet knife for Christmas.)

When I awoke from my slumber and entered the kitchen, the bird was skin side down, boneless and ready for stuffing. I just couldn’t help myself, I had to get involved. The following recipe is Christopher’s chicken roll preparation. I cut the garlic and the string, he did the rest.

Ingredients: One deboned whole chicken (I might have the butcher do it for me), wings keep bones
The following are estimates on quantities. We didn’t really measure anything.
1 lb. diced potatoes, fried until tender
1 bag of raw baby spinach
½-1 lb. feta cheese
4-5 bacon slices
4-5 garlic cloves, pressed
fresh basil, thyme
paprika, salt and pepper
cooking twine

Christopher deboned the chicken, fried the potatoes to pre-cook.
With the chicken skin side down, I rubbed the minced garlic around the cavity, sprinkled in all other seasoning.
Next, we placed the raw spinach covering the center of the cavity, we put in as much as we thought we could roll.  Then added potatoes and cheese.
The roll is not a pinwheel, instead, you bring both sides up and flip.
He topped with bacon, then secured with the twine.
He lined the bottom of the pan with more diced raw potatoes, then placed the chicken on the rack.
350° for 1.75 hours.

The possibilities for stuffing the bird are endless. And of course while we ate it, we discussed many of them. Sausage bread stuffing, prosciutto lining the cavity, mushrooms, olives, more spinach…can’t wait.

 

 

 

Sunday Dinner: Culinary Quackery

Now that I’ve returned from a month in France, I’m all about preparing some of the wonderful meals I enjoyed there. My A-list  includes: braised pork cheeks, mussels, duck confit, and goat cheese salad. My son Ryan and his wife Tiffany planned on visiting last Sunday for “Sunday dinner” so I asked if they’d mind being my guinea pigs for a test run of duck confit. He said they were game. Before I begin with the story, take a look at these three pictures (scroll over each).

For those of you who, A) follow my blog and recognize my countertop or B) have eaten at my house and recognize my countertop, you will immediately know which duck confit I prepared. Even so, if you have eaten at my house you just might opt for door number 3 knowing that most of the time, I do a pretty good job with interpreting recipes. You might say, “Gee door number 3 looks a little anemic, but Trish is such a good cook, I bet it’s deceiving. And you know, sometimes, the worst looking food has the best flavor.” You might say that. But you’d regret it. Let me go back to the beginning of the story.

While in France I had the gastronomic pleasure of dining at Mistral Bistro Modern located in the wonderful village of L’Isle Sur La Sorgue, Provence. Over a three-week period, we dined there on three occasions.  The first time I had the wonderful pork cheeks; the second and third times I ordered the duck thigh confit. These preparations had a few things in common. First, they were absolutely delicious. Second, both meats were mouthwateringly tender and flavorful. Third, both were accompanied by cocos de Provence.

In an email dialogue with Mistral owner, Minna Benoit, I asked if cannellini beans would be the closest substitute to the cocos and she agreed. I also asked if she would possibly share the pork cheek recipe with me. She agreed to ask her husband if he would be willing to share. (Maybe if Minna reads this post she will take pity on me :-))

Since I haven’t yet received the recipe from Minna – and I would understand if they didn’t want to share their secrets – I decided to have a look around the web for something similar. What I found was behind door number 1. So there you have it. Door number 1, http://www.mykitchentable.co.uk/index.php/2011/12/raymond-blanc-duck-leg-confit-with-flageolet-beans/  is what I was attempting. Door number 2 is what I had the pleasure of eating at Mistral. Door number 3 is my 3-day disaster.

Friday, Day 1: The Duck Hunt.  I woke up on Friday, having found Raymond Blanc’s recipe on Thursday night, ready to tackle duck confit. Since he calls for a day or two marinade, I had to start hunting for the duck right away. I called several local butchers who don’t sell duck (but luckily can get me some pork cheeks when I need them). I then lowered my standards and called the local Giant food store meat department. The butcher informed me she had 4 individually wrapped duck legs. I asked her to hold please. By the way, Mistal prepared duck thighs, but I was settling for duck legs out of desperation. I picked up the duck legs at the grocery store and almost fell over when I looked at the price. $7.99 per. Wow. Then I noticed they were already cooked. That wouldn’t do.

One of the butchers earlier that morning said I should try Eastern Market. (one of three farmer’s markets in town) I drove half way across town, zipped from butcher to butcher, but no one had duck.

I was out of time that day since we had other commitments so I went home with all of the other ingredients for the meal, hoping I’d find duck the following day.

Saturday, Day 2: The decoy.  The following morning my husband picked up a whole duck from Giant and was charged with the task of cutting it into parts…needless to say we didn’t watch a video or read any instructions ahead of time about dissecting a duck. At least it had one day to “marinate in the spices”…sorta.

IMG_1525
Duck parts, garlic, bay leaves, thyme, salt and pepper.

Sunday, Day 3: Culinary Quackery.   First thing in the morning I began roasting the duck. It was really looking promising, don’t you think?

Later that day, I worked on the beans. I have to say, I don’t “cheat” much when it comes to cooking. Almost everything I make is from scratch and I snarl at someone if they ask “Is that a homemade pie crust?” Two major exceptions: I rarely make my own stock for soup, as there are plenty of nice options available and I don’t work with dried beans – I’ve only ever used with canned beans – almost exclusively for chili. In the interest of authenticity, I decided to try dried beans. I couldn’t find any dried cannellini beans so I opted for Great Northern beans. I soaked them overnight as directed.

I ventured away from the Blanc recipe in a few ways:

I sautéed the onion and instead of using bacon I used chorizo (which was a part of the Mistral recipe). I sautéed the chorizo with the onion and I added the pressed garlic at the end. Then I added the beans and water and cooked them as directed. It took a lot longer than 50 minutes to soften the beans, but at some point they went beyond soft to mushy. (Issue #1)

When marinating the duck, the recipe called for rock salt. I didn’t have any so I opted for regular salt.  (Issue #2) I roasted the duck at 300° instead of 275° (Issue #3).

By the time all was said and done, I ended up with door number 3. Ugh.  Bland, dry duck, and mushy, flavorless beans.

My son and his wife tried to be good sports about it. My husband’s first comment was, “You might not want to serve to our friends until you work on it a bit more.” My daughter-in-law (who was suffering from a pretty bad cold – dulled tastes buds) said “I think it’s good.”  My son dutifully ate as much as he could, then he sat for a few minutes. Finally he walked over to the refrigerator and got out the leftover macaroni and cheese and chicken and created a nice plate for himself.

So much for my first try at Duck Confit. There was definitely something fowl in the garbage that night.

I’d love to hear comments about this fiasco. Your thoughts readers? Suggestions? Any ideas for a good spicy chorizo?

As the kids were leaving Sunday evening, Ryan said, “See you soon Mom, next time let’s have roast beef and mashed potatoes.”

 

BigEasy: Amazing Vistas On the Road at Cote d’ Azur (French Riveria)

We rented a fabulous Ford Fiesta for the last two weeks of our stay in France and are on the road.

IMG_1113

Our first stop was the not so sleepy village of Cassis.
It’s no wonder tourists flock to this tiny enclave on the Mediterranean.

IMG_1165
Lovely, busy Cassis

Though a bit chilly in the water, the skies were blue, the sea bluer and the boats bluest. Both a painter’s and photographer’s dream come true, Cassis has a magical charm. We definitely would have stayed the night had we not already made reservations in Nice (and boy was that a bust, more on that in another post).

IMG_1158
Chilly water in Cassis
IMG_1175
BigEasy among the boats.
IMG_1176
Yep, the bluest boats

Another stop with remarkable vistas – the likes of which my photography skills simply couldn’t do justice – was the small village of Eze. (see featured image above) We told our hotelier (we loved this little hotel) we were headed to Monaco for the day and she urged us to have a look at Eze. So glad she did.

IMG_1197
Winding walkways in Eze
IMG_1192
View of the village – Eze

Monaco, though, was a high point. Having heard so much about the excessive wealth and beauty of the minuscule country in the French Riveria, I was thrilled to visit. We visited the palace, but unfortunately I don’t have any pictures of Big sitting on a throne – no photos permitted. However, we did get a few outside and I really wanted to ask the changing guard if he’d hold it for a minute, but for some reason I couldn’t get his attention 🙂

IMG_1246
Monaco for sure
IMG_1244
Big with Princess Grace of Monaco
IMG_1233
A little too busy to pose with Big – Changing guard at the Palace Monaco

After three days in Cagnes sur mer, a small seaside village just down the Promenade from Nice, we drove a bit north into Arles.

IMG_1182
Sunrise at Cagnes
IMG_1275
Van Gogh’s famous painting, Arles

Arles is most known for being one of the residences of Vincent Van Gogh where he productively created some of his most famous works. It’s also apparently known for it’s exquisite gastronomy. We decided to make it a “pass through” since we weren’t terribly impressed with the village in general.

Driving through the rain, we landed in the village of Uzes with the plan to walk the grounds on which the architectural marvel Pont du Gard was built. Dark and rain can really impact one’s perspective. We checked in to a Best Western (out of desperation, but it turned out to be very nice with great staff), grabbed a quick bite to eat and went to bed.

The following morning, with bright sunshine we trekked around the village of Uzes before heading to Pont du Gard. Actually, Uzes ended up being one of my favorite villages and guess what, I don’t have a single photo from the brief visit. Uzes was super clean, had well-maintained streets and homes and had an overall cozy, quaint feel. I’d definitely go back.

IMG_1305
Can you find BigEasy in this photo? Pont du Gard
IMG_1290
Where’s the best view of Pont du Gard?

The Pont du Gard lived up to it’s fame. The truly magnificent wonder of Roman architecture reminds me of the creativity of the human mind.

IMG_1337
It’s time for the harvest! Chateauneuf du Pape
IMG_1344
Just hanging out in the vineyards

A trip to Provence would not be complete (at least in my book) without a stop in the vineyards of the Rhone region. So, we headed to the village of Chateauneuf du Pape for a brief lesson and a wee bit of tasting. Yum. Then we crashed for the night in the Chateau.

The days are winding down. BigEasy has had quite an adventure and has been my perfect companion. Carrying everything from my computer, camera, fruit from the market, olive oil, herbs du Provence, wine – sometimes all at the same time. The little backpack that could has held up through it all.