Chocolate-Dipped Strawberries

                                

Chocolate-Dipped Strawberries

For Valentine’s day, or any other special event, make these elegant romantic strawberries for someone you love.  

I love chocolate combined with fruit flavors, and especially with strawberry. If you're looking for something special to make for someone you care about, try these delicious little morsels. They look like they are totally work intensive and hard to make but, honestly, they are not.  It will only take you around 10-15 minutes from beginning to end and  the finished product is very impressive.                                             

Ingredients

2 ounces semisweet chocolate
1 tablespoon butter
9 large strawberries with caps or stems
1/4 cup cognac or orange juice
2 tablespoons honey                                                                                                   

Line a baking sheet with waxed paper; set aside. Heat the chocolate and butter in the top of a double boiler set over simmering water, stirring, until melted, about 5 minutes. Remove from the heat. Let cool slightly. Holding the strawberries by the cap or stem, dip one at a time into the chocolate mixture, coating halfway. Gently place the berries on the lined baking sheet; let coating set.


Meanwhile, make the dipping sauce. In a small pan, simmer the cognac and honey until reduced slightly, about 5 minutes. Cool briefly, then fold the mixture into the sour cream in a small bowl. When the chocolate is set, arrange the strawberries on a serving plate. (Recipe from Grandma's Kitchen on line)

                                            

Tip: Always prepare strawberries within a couple of hours of serving them because she know that if the dipped berries were refrigerated, the coating would "sweat" and become mushy.   

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Blogging challenge

 Yes it's me, writing about blogging on my bed and breakfast/food/recipe/travel blog. I just thought that my blog needed to be infused with new energy and that this challenge would do the trick. I'm not very good at blogging on a regular schedule. In fact, I don't even have a schedule. I just post whenever I feel like it. And, fortunately, I feel like it most of the time. But sometimes, when life gets in the way, I become a little lax and more than a week or so will go by and I'll suddenly realize that I haven't written to my wonderful followers, and anyone else who might drop by, in a while.

So this is the first post of one new one every week for the next hundred days. I can't promise they will always be on the same day, but I'm gonna try to stick to the once a week thing. The challenge was originated by Julie Isaac, an author and content creation coach, who has a blog at: Blog.Writing Spirit.Com/ She has challenged anyone who blogs to commit to a certain number of posts on their blogs each week for a period of 100 days. The challenge begins today.

I know how much many of you like my articles on food and the recipes I include with a lot of my posts, so I think I will rely heavily on that type of post during the challenge. Of course, if something travelwise or B&B wise comes up, I'll be sure to let you know. Please feel feel to drop by and keep an eye on me to see if I'm living up to my commitment....Thanks, Nancy

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Soups, Chowders, and Stews

Every year, as fall approaches, I start thinking about soups, chowders, and stews. I love all three and there are so many possibilities when it comes to making them at home. One of the things I like most about them is that all three freeze really well. And you know what that means...right? You guessed it...easy lunch and dinner solutions. All you have to do is take a carton of whatever out of the freezer, defrost and heat, pop some garlic bread in the oven, make a salad and you're home free.

Another thing about these dishes, you can really get creative. You can take a basic recipe, like Vegetable soup for example, and create something really unique and delicious, something  you and your whole family will really love. And it may be a solution to throwing away those tomatoes or green peppers that have been accumulating in the frig, wilted and not looking so appetizing anymore but still edible. Just throw them in a pot of hot water with some sliced onions, diced potatoes, and carrots and maybe the rest of that chicken from last night's dinner. Throw that in too. Add some thyme, a bay, leaf, salt, pepper, and a couple of swigs of red wine and Voila! You have a tempting Chicken Vegetable soup for dinner...healthy, delicious, and easy to fix. And don't forget to freeze whatever is left over, or save it in the frig for tomorrow's.

There are so many ways to make any of these three dishes your own by adding the ingredients that you and your family love. You can choose your own vegetables; add rice, pasta, or beans; and a variety of herbs, condiments, and/or spices. Boullion is a good idea; it'll heighten the flavor (but leave out the salt if you use it). And don't forget a little wine (any kind) but be careful about sweet wines...probably dry are better. If you feel more comfortable using a recipe, use a basic one and then add your favorites to it. You can float french bread and cheese on top or croutons, of cheese alone, almost any kind will do. Experiment....that's half the fun of it. Try it on Onion or fresh Tomato soup. Grated Cheddar will also work on many stews.

Chowders are really healthy choices but usually are a little more work intensive. One of my very favorite dishes is Corn Chowder. I have to stay away from seafood chowders because of allergies, but I know they are delicious. And Gumbo, which is similar to a chowder, with rice, okra, and tomatoes is wonderful. I'm not a big fan of okra by it's self but, in Gumbo, it's fine.

And then there are Chilis, both red and white. Here are a couple of recipes I posted at an earlier time: Timothy's White Chili and Chili Con Carne Authentique (from Doctor's Inn Bed and Breakfast, Berea KY). Both are fabulous!





Pureed Soups
Broccoli-Cheese Soup
Pumpkin Soup
Butternut Squash,Cheddar, and Apple Soup
Tomato Soup (and puree)

Healthy warming soups and Stews

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The Challenge to maintain a healthy diet in a fast food society

I would say that about 85% of my diet is very healthy; the rest of it? Well’ I have to have an occasional MacDonalds hamburger, a Chile dog at the State Fair, bacon for breakfast, and a few handfuls of M and M’s...a throw-back from my younger days when I didn’t give a darn and my body didn’t know the difference. But I don’t drink soda or eat food from cans or boxes. And I prefer to do my own cooking...that way I know exactly what I’m eating.

Now that I’m over 50...or 60...or whatever....my body is much more sensitive to what I’m shoveling in it. I’m fortunate enough to have been brought up enjoying lots of fruits and vegetables. I learned along the way to cut back on red meat and starches; although I love potatoes, rice and corn, which are not really bad for you. Pasta, if you can believe it, I can do without.

Let me tell you about me and pasta. I’ve eaten a ton of it in my life, from Spaghetti to Rigatoni, to Lasagna. Had it with tomato sauce, pesto, Alfredo sauce and cheese, as in Mac and Cheese.  Added Parmesan, vegetables, and meat among other things. I ate so much pasta for most of my life that I just got sick of it. I know...amazing declaration. Everybody eats pasta. There are zillions of ways to prepare iteirou can buy it frozen or canned and kids love it. Just about every ethnic group has there own special way of preparing pasta for their cultural dishes. But I don’t like it anymore.

No, my favorite dishes are white chili, chicken fajitas, all kinds of soups and stews, a really good steak and baked potato occasionally, wild salmon with dill, butter, and lemon, a wonderful curry with rice, and sweep potatoes and ham. There are more, of course, but this gives you an idea.
And oh....just about any kind of vegetables on the side except for okra, unless it’s in an authentic gumbo.

Why people limit themselves to pizza, hamburgers and mac and cheese is beyond me. There are so many wonderful things you can do with food.

 
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Vegan breakfast

I still have my week-end with the Vegans running around in my head. They stayed with me (in the bed and breakfast) for four days, along with several diabetics who were here for the Civil Air Patrol Conference. They were not all in the same room, of course. In fact they didn't know each other until they started eating breakfast together.

Anyhow, my problem was how to find a way to accommodate they dietary needs in an efficient manner. One obvious solution is to feed them at different times...which, as it turned out, worked for the first couple of days. The diabetics wanted an early (7:00 am) continental breakfast 'cause they had early morning meetings at the conference. The Vegans wanted to eat at 9:00 ...they were here for a little R&R.

And so, the diabetics were easy...just avoid real sugary things, they said. I could do that. Not the Vegans, that's another story. These people were not Vegetarians, which aren't too hard to cook for, they are Vegans and there is a big difference. Besides not eating meat or fish or fowl, they do not eat eggs, milk products (butter, cheese, and yogurt) or honey. But they do eat a lot of tofu. And vegetables, fruit, nuts, seeds, and grains.

So, I hopped on the internet to review the Vegan diet and a few of their recipes. Then I decided to just make up my own. First thing to do was to run to the store and get a couple of essential Vegan items: a brick of firm Tofu, Almond milk (I could have also used Rice milk), Soy Yogurt, and Vegan butter spread made from I don't know what. It's on the package down in the kitchen. I don't think I even read the list of ingredients, but I trusted that it would be okay as it was a brand that my Vegan guests used themselves.

When I got home, I drained the brick of Tofu by pressing it in between two very heavy cutting boards for 20 minutes. Then, I cut the brick in half. I would use half the first day and half the third day. Vegan pancakes would be served on the second day and Vegan French Toast on the fourth day.

Curried Tofu with spinach and  tomato

For their first breakfast, I sauteed sliced mushrooms in olive oil with fresh garlic the way Julia Childs suggests: "...very hot oil...flame high...spread mushrooms out flat in pan and saute both side until brown. Sprinkle with salt and freshly ground pepper while cooking." Done!  Next, I added chopped onion, green pepper, and ribbons of fresh Basel from my herb garden and continued to saute...loving every minute of it I might add. You have to love cooking to own a B&B. Or have a partner or employee who does.

The final step was to add the Tofu. I crumbled it into the pan and continued cooking. if you add Tumeric to the pan (a yellow spice) the Tofu would look just like scrambled eggs. I didn't have any and wasn't about to go out and buy some. It's expensive and I probably would have another Vegan guest for a year.

For their first  breakfast, I scrambled the Tofu, but for the one on the third day I cubed it and added Spinach, Tomatoes, and Curry.  I served it with rounds of sweet potato baked in brown sugar, Vegan butter, and cinnamon. For fruit, I sliced fresh peaches into footed dessert dishes and tossed in some dried cranberries. Then poured a warm clear simple syrup over the top to mingle the flavors. It was delicious and they loved it


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One way to take a summer vacation in a sagging economy

This year, all of us are going to have to come up with some creative ideas for summer travel. The economy is still in a slump, but the kids are out of school, they've worked hard all year and, hopefully have gotten passing grades! They really deserve a break. One of the most painless ways for folks to take the kids along on vacation is to take a car trip. You can stop along the way, they sleep in the back seat, play video games, and listen to music with ear-phones on. They can eat snacks and drink beverages in the car and even take fido along. Most dogs love to travel with the family. And, it's a lot cheaper than air flight.

There are many cities in the US that make good central locations for a week-end or week-long getaway and Louisville, Kentucky is one of them.  The choices in accommodations are better than ever. You can spend the day in a nearby state park offering a beautiful woodland setting, or on a farm, or spulunking at Mammoth Cave.  All are great places for kids. Worn out from sight-seeing but happy, you can return to your central location in Louisville and relax in one of Louisville’s beautiful bed and breakfasts.

Bed and Breakfasts are ideal for combining what a city has to offer with the surrounding area. You can situate yourself in a beautiful Inn for a week and take day trips to small villages, farms, lake, beaches or whatever you like. A city like Louisville, in Kentucky, is perfect. It has all of the above, plus outstanding restaurants, museums, theater and many attractions. There are a whole host of events and festivals going on all summer, from the Shakespeare Festivals in Old Louisville's Central Park to My Old Kentucky home pageants to the Kentucky State Fair.

Another advantage to staying in Louisville is that it is very accessible from many other states; such as Illinois Indiana, Michigan, Ohio, Tennessee, Iowa and Arkansas, etc. The innerstate highway system is amazing and easily leads right into downtown Louisville. Another advantage is that Louisville has aproximately 18-20 amazing bed and breakfasts,  most centrally located.


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Ajo Blanco: White Gaspacho Soup

 Ajo blanco, a version of gazpacho, is made with almonds instead of tomatoes. It's garlicky and creamy without adding cream, making it an ideal for those of you looking for low-fat recipes and for vegans. I found this recipe on the internet and it seemed a perfect dish for summer. It's very popular in the Spanish coastal town of Malaga. 

 Ingredients

• 3 cups cubed, crustless rustic bread
• 4 cloves garlic peeled
• 1 cup blanched whole almonds
• 1 tbsp. sherry vinegar
• 1/2 cup extra virgin olive oil
• 2 1/2 cups cold water
• 1 cup sliced seedless grapes 
• salt to taste 

Instructions

1. • 1
     Place the bread cubes in a medium sized bowl, and cover with water (approximately 4 cups) until the bread cubes are fully immersed. Allow to soak for 10 minutes.
   • 2
     Place the blanched almonds and the peeled garlic cloves in the food processor and process until finely ground--approximately 2 minutes.
   • 3
     Squeeze the water out of the soaked bread cubes, and add the bread to the food processor. With the food processor still running, gradually add the extra virgin olive oil, sherry vinegar and the cold water until the mixture becomes smooth and creamy.
   • 4
     Season the soup with salt to your liking. Pour the gazpacho into individual serving bowls and garnish with the sliced seedless grapes.

• If grapes are unavailable, the gazpacho can be garnished with coarsely chopped green apples instead.
• The white gazpacho can be made ahead and kept in a sealed container in the refrigerator until serving time.

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