Fall 2008 Trends

These are the trends for the Fall 2008 season. Better stock up on these items to make sure that you'll definitely be trendy come September!

The Belle Curves

The Country Life

The Long View

The Minimalist Tendency

The Superhero Worship

The Winter Garden

Japanese Mushroom Egg Noodle Soup

Japanese Comfort Soup!

I just have to share this recipe. It is my first real Japanese Soup I have ever attempted and my family loves the flavors so much that I keep making the soup on a regular basis. I would like to add that different noodles can be used. . .all according to taste and availability. Some noodles will need to be cooked in the mushroom broth whereas other noodles will just be placed in the bowl with the ingredients and hot broth poured over all. I have used Udon noodles in the past but this last pot of soup, I used regular ramen noodles. My daughter, Ashley, perfers ramen noodles over all others ~ so why not? I have to tell you that the soft boiled egg completely soaks up the flavor of the mushroom broth and feels as if the egg will melt in your mouth. Delicious and worth trying. Sometimes dried mushrooms can be a little spendy. . .but so worth the effort and a little expense! =D

Japanese Mushroom Egg Noodle Soup

Ingredients:

10 cups water

2 ounces dried mixed mushrooms, such as porcini or shitake, about 2 cups

10 coin-sized pieces of fresh ginger

5 cloves garlic, smashed

1 tablespoon unsalted butter

1 pound fresh mixed mushrooms, such shitake caps or cremini, sliced very thin

Kosher salt Freshly ground black pepper

4 large eggs

/4 cup medium-dry sherry

1 tablespoon soy sauce

8 ounces cooked udon noodles (or somen, buckwheat/soba, or ramen noodles)

1 to 2 ounces enoki mushrooms, optional

4 scallions, green part only, thinly sliced on the bias

Gomashio or sansho pepper, for seasoning

Directions:

In a large soup pot bring the water to a boil along with the dried mushrooms, ginger, and garlic. Adjust the heat to a gentle simmer and cook for 30 minutes. Turn off the heat and let steep, 30 more minutes.

While the broth steeps: Melt the butter over high heat in a large nonstick skillet, add the sliced fresh mushrooms and cook until crisp and brown, about 10 minutes. Season the mushrooms with salt and pepper, to taste, and distribute them evenly between 4 soup bowls.

Put the eggs in a small saucepan and cover with cold water. Bring to a boil, turn off heat, cover, and let cook until almost soft boiled, 3 to 4 minutes. Immediately rinse the eggs with cold water and set aside.

Strain the broth. Reheat and season with the sherry, soy sauce, and salt to taste. Distribute noodles, enoki mushrooms, if using, and scallions evenly in each soup bowl. Crack a soft-boiled egg into each bowl (to maintain the eggs' shape, take care to peel them carefully, or use as small spoon to free them from the shell). Ladle 2 cups of hot broth into each bowl. Sprinkle gomashio or shansho pepper over the soup, if desired, and serve immediately.

Scottie Dog cookies for a birthday

My friend Janet and I met when we worked at the Mary Engelbreit store in Chicago together. We had the most fun...whenever something new came into the store, we would play a little game called, "Do we NEED this?!?" Well, whether it was a cherry Christmas ornament in July, a scottie garden statue or a set of kitchen canisters, with a forty percent discount and a friend to talk us into it, we found that we usually did need it, whatever it was!

These cookies are for Janet's birthday. Even though we haven't laid eyes on each other in years, I still think of her every time I see a scottie dog or something with cherries on it. One more thing about Janet...she is the queen of gift giving! I don't know where she shops, but she always finds the absolute perfect gift and it is always wrapped in the cutest way!

This plaid cookie design is from a Martha Stewart cookie book. I decided on white scotties instead of black because who wants black icing teeth on their birthday?!?

Janet...thanks for being such a great friend! I miss seeing your smiling face every day!

Cherry Rhubard Cobbler with Cherry~Vanilla Ice Cream. . .TWD Style

I had better get in my thanking Amanda from Like Sprinkles on a Cupcake now before I get off on memory lane. Amanda chose Cherry Rhubarb cobbler for the Tuesdays with Dorie Cooking Event found in Dorie's cookbook~ Baking From my home to yours ~ on page 415. This is my version of the recipe and WoW! did I improvise! Okay, okay, I followed the recipe to the "T" but with beads of sweat forming on my brow. Flashbacks of munching on Grandma's rhubarb to show the neighbor boys up were quickly coming to mind. You know, the girl has to show the MUCH older boys (I think they were between 2 and 3 years older then me), and I must have been all of 8 years old, that I could easily munch on a REALLY tart stick of Rhubarb. . .fresh out of granny's garden. . .and love it! David and Carl, the two boys, tried a bite and were much wiser for their age. They each quickly declined anymore and thought I was nuts. . .as I munched away, acting like the rhubarb was the best thing I had ever eaten in my life. I think I was nuts; especially when I received a hilacious tummy ache later that night.

Grandma had this wicked rhubarb plant that produced tons of rhubarb and she was always looking for a way to use everything. . .including lovingly sharing with us. . .I swear there was an evil grin involved somewhere. When Grandma wasn't looking, Grandpa would mow her beloved rhubarb plant down and this alien plant would grow back healthier and fuller then ever.

Grandma's horseradish plants were the same way. The memories still crack me up because Grandma would always pretend to be a little miffed at Grandpa, knowing the plant would come back and Grandpa would be the one really miffed. Then she would get these laughing jags on because Grandpa would be pacing around grumbling about how he was going to blast the plant out if he couldn't think of any other devious ideas without hurting his other favored flowers.

I still look at rhubarb as a fiend instead of a friend in the kitchen. Whenever someone I know talks about a delicious strawberry and rhubarb pie she just made, I am the one secretly grimacing over the rhubarb part. Well, here we are and Dorie put a twist on the ingredients. . .and I succumbed to the recipe over the thought of sweet, red cherries being part of the mix. Maybe this time. . .


I totally forgot to take a picture of just the rhubarb and cherries before getting started. Everyone will have to make due with my picture of ingredients for my dinner that also involved a skirt steak for fresh fajitas and grilled avocado guacamole. There was an orange-avocado salad too. I just could not resist a picture with all the beautiful colors.

I could not bring myself to use 4 sticks of rhubarb. . .but I did use 3 sticks and would you believe I forgot how to peel the sticks? The vegetable peeler didn't even budge the tough exterior. By this time, I wished Grandma was still there to call and ask what the heck? I ended up taking a small start with a paring knife and just pulling the exterior off. The process was actually kind of fun.

Dorie has been the first chef I have ever known that uses the food processor so much to mix ingredients and my KA mixer could just hug the stuffings out of her. I have a lot of fun using my food processor and really enjoy seeing just how versatile this machine is. Thank you for the eye opener!

I am not sure, but I may have pulsed one time to many after adding the small, cold pieces of unsalted butter. My pieces are a little smaller then pea size.

I was enthralled with the hearty color of the cobbler topping. An earthy brown and a sweet aroma that made me want to retrieve a small piece of dough to taste before getting started. I am really starting to enjoy the flavor of whole wheat flour. . .I know I mentioned this before but the idea is surprising to me.

The dough was turned out onto a lightly floured surface. This is my version of "I can't wait to get this into the oven and see what the cobbler will taste like" so I went for the hurried look.

See? I told you rustic looking. My balls are not uniform but my Grandma would have been scoffing at me if I told here my dish needed to be just so. Hhhmm, come to think of it, so would my Mom! I think I would have been told that I didn't have to eat any then. The thought quickly shuts up any kid!

The color is a beautiful golden brown. What a contrast between the red of the sweet cherries and the rhubarb. I am still worried about trying this but the smell is so delicious. Using a clear 8 x 8 baking dish is always fun because a person can see the bubbles in the dish as it is taken from the oven. In fact, getting to see the filling and the topping is pretty great. Enhances the anticipation.

Hubby and I tried the first bite after waiting 19 minutes. We figured by adding the ice cream over the top, we could deduct a whole minute. You should try it. It works! Uhmm, I must have had a stick of mild rhubarb and 2 ornery sticks because the first bite was perfect. I thought I was over my nemesis. Second bite, nope, still there. The tartness was a little to much for me. Please don't get me wrong! The topping is one of the best I have ever tasted and I love almost all fruit but my past dumb childhood stunts has seriously damaged some tongue taste buds and I just can't get over the rhubarb taste. I really wanted this recipe to do the trick. I still like it, so I know anyone else would think the flavors are amazing! Thank you Dorie for adding this recipe to your wonderful cookbook! There are so many aspects to this recipe that can be adapted to other family favorites. =D

Roasted Asparagus and Scrambled Eggs

Who would ever have thought of scrambled eggs over asparagus as a comfort food? Well, I was reading up on dishes people find comforting and the Barefoot Contessa stated that when her husband is away, this recipe is one of her favorites. Yes, eggs over asparagus does sound strange but would you believe this is actually delicious? Roasting asparagus in the oven with a little olive oil, salt, pepper, and Parmesan cheese is easy and full of flavor. Not over cooked, so not mushy. Perfect tenderness with a simple, creamy egg scramble over the top. I made this for breakfast but now I can also see making the simple but flavorful dish for dinner.

Roasted Asparagus with Scrambled Eggs

(adapted from Barefoot Contessa)

3/4 pound fresh asparagus

Good olive oil

Kosher salt and freshly ground black pepper

1/8 cup freshly grated Parmesan

6 extra-large eggs

3 tablespoons half-and-half

1 tablespoon unsalted butter, divided

2 to 4 slices 7-grain bread (I used garlic French bread, thick sliced and toasted. . .smeared with butter)

Directions:

Preheat the oven to 400 degrees F.

Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender but still crisp. Sprinkle with the Parmesan and return to the oven for 5 minutes, or until the cheese melts.

While the asparagus is roasting, whisk the eggs in a bowl with the half-and-half, and salt and pepper, to taste. Melt 1/2 tablespoon of butter in a large skillet. Cook the eggs on the lowest heat, stirring constantly with a wooden spoon, to the desired doneness. Remove from the heat, add the remaining 1/2 tablespoon of butter, and stir until it melts. Check for seasoning, salt and pepper, if needed, and serve with the roasted asparagus and 7-grain bread.

And the winner is...

My official, impartial name selector...

...and the winner is....
...Bethany!!!

I am so happy that anyone entered at all!!! Over 20 comments and only 3 were relatives!!! Wow, I'm amazed! :) I will do this again; it is fun!

The funny thing about the drawing was that I was reading the comments to my husband and Bethany asked in hers if I was "the cookie angel." I said to my husband..."well, that's it. I'm sending them to Bethany right now." :) I guess a cookie angel was looking over her name in the drawing!!!

Bethany...I didn't see a way to contact you, so please email me. There is a link to my email at the very bottom of the blog (and in the comments from the last post). Thanks! Off to decorate some cookies...

Birthday cookies and a GIVEAWAY!

I am currently working on a batch of cookies for a friend's birthday and am making a few extras for a giveaway! Anyone interested? Leave a comment by 7:00pm Central on Sunday (July 20th) and a winner will be randomly selected. I'll contact the winner Sunday night to get your address. The only rule is, the cookies have to be shipped within the US. (Yes, Molly...Hawaii counts!) I'll ship the cookies out on Monday. Yay! :)