April Showers

  It seems this time of year always makes me smile. Well at least those days where the sun comes out and it surprises you with beautiful 65 degree weather when you least expected it. Of course the following day (or days for us valley dwellers) ends up being a wet mess and makes us long even more for the sunshine. This time of year seems to always be shower season, not in the sense of the beloved Oregon rain, but in baby and bridal showers as well. My mom and I had the pleasure of putting on an event this past weekend for our very longtime family friends. They recently had become grandparents and wanted to have a baby welcoming, and have it be family friendly- dads and spouses included. Now I know most men try to avoid events like this due to the usual lack of other males present but seeing how this was more of a “come meet the baby” then an actual shower with games and prizes, we planned that some men would actually brave the weather so to speak! We knew we wanted small appetizers and hor dourves but how can you make them more appealing to the testosterone in the room?  I mean everyone knows a guy likes to eat. The more fanciful things we could make would not only leave them sniffing the food at the buffet line but eventually asking that beloved, non-adventurous question of

 “What’s in this?”  

Speaking for the males in my family, if it has meat, starch, cheese - OK, and lets not forget some sort of condiment I’m usually safe. So why not play off of the caveman appetite? And that was when I had an idea; a His and Hers Menu! This would allow the men to feel safe with their usual favorites but with a nicer spin on it, and then an adjacent ladies sort of upgraded version.

His Menu

Mini Meatloaf Cupcakes with Creamy Potato Frosting

Hot Wing Dip

Pulled Pork Sliders on Mini Pretzel Buns

Bacon Wrapped Jalapeno Popper Bites

Her Menu

French Fried Onion and Mushroom Canapés

Cool Cucumber Vegetable Dip

Tarragon Shrimp Sliders on Mini Pretzel Buns

Prosciutto Wrapped Asparagus

So you don’t get EVERY recipe this time, but here are a few to wet your appetite;

Bacon Wrapped Jalapeño Popper Bites

• 20 whole Fresh Jalapenos, 2-3 Inches In Size
• 2 cubes Cream Cheese, softened
• 2 pound Thin(regular) Bacon, Sliced Into Thirds

If you have them, slip on some latex gloves for the pepper prep... Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane. Cut each half into half again, making a perfect bite sized piece. Fill a Ziploc bag with cream cheese and snip of the end to pipe out into each jalapeno bite. Wrap jalapeno with bacon pieces (1/3 slice). Secure by sticking toothpick through the middle.

Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. You don’t want the bacon to shrink too much so if, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. Serve warm or at room temperature.

French Fried Onion and Mushroom Canapés

• 1 cup mayonnaise
• 1/2 cup freshly grated Parmesan
• 4-ounces canned mushroom pieces and stems, drained
• one 2.8-ounce can french-fried onions
• 1 loaf cheap white sandwich bread

Lay out slices of bread and using an inch and half size cookie cutter, cut out rounds. Reserve the crust and remaining bread for other use. ( it freezes really well, and the last time we used it for croutons). Generously spray a cookie sheet with spray oil and place the bread round on sheet. Sprinkle the tops with garlic and onion powder. Bake at 350 degrees for about 10 minutes or until lightly browned and crisp. In a bowl, stir together the mayonnaise, Parmesan, mushrooms, and onions. Spread on lightly toasted party rye or pumpernickel. Top each baked round with mixture and broil until brown and bubbly

Mini Meatloaf Cupcakes with Creamy Potato Frosting

• 1 pound Ground Beef ( or in our case elk or venison)
• 1 cup Whole Wheat Bread diced into small pieces
• ½ a Medium Onion, Diced
• 1 whole Egg, Lightly Beaten
• ½ cup Ketchup
• 2 teaspoons Salt
• 1 teaspoon Pepper

• 1 ½  pounds Potatoes, Peeled And Cubed

• ½ sticks Butter

• 1 teaspoon Salt
• ½ cup Evaporated Milk
• ½ cup fresh Chopped Chives

Preheat oven to 350 degrees. Line mini tartlet tray with aluminum  mini foil baking cup liners. Mix ground beef, bread pieces, onion, eggs, salt, pepper and ketchup. Using a small scoop, fill each cup with meatloaf mixture. Filling will be slightly above the liners in a mounded shape simulating the finished cupcake shape since the mixture won’t rise. Bake for 20 minutes or until done. Boil peeled and cubed potatoes for 20 minutes or until tender. Drain in a colander and return to pot. Add butter and salt. With a mixer, beat on medium until completely smooth. Add evaporated milk. When meatloaves are done, remove from the oven and cool for a few minutes. Remove the foil liners from the trays. Be careful because the edges may stick to the trays. Separate with a knife if this happens and lift out of the trays. The meat will have shrunk a little and some grease will be in the bottom of the liners so be careful. Place onto desired serving dish. Spoon potatoes into a large ziploc bag with the corner cut off and pipe potatoes on top of meatloaves in a swirling motion. Sprinkle the tops with chopped chives. Serve warm.

Cool Cucumber Vegetable Dip

·         2 whole cucumbers, peeled and seeded

·         1 bell pepper cored and seeded

·         3 stalks celery, ends removed

·         1 onion, peeled and ends removed, cut in half

·         3 lbs. cream cheese, softened

·         ¼ c. mayonnaise

Take cream cheese and pulse in food processor. Add vegetables one at a time. Finish with mayonnaise and season with salt and pepper to taste. This batch makes a ton, so you can cut in half if needed.

Prosciutto wrapped Asparagus

• 7 oz. prosciutto, sliced
• 1/2 (8 ounce) package cream cheese, softened
• 1 or 2 bundles of  fresh asparagus, trimmed well and ends removed

Preheat oven to 450 degrees. Spread prosciutto slices with cream cheese. Cut each of them into 4 strips lengthwise.  Twist and Wrap slices around each asparagus spear. Arrange wrapped spears in a single layer on a medium baking sheet. Bake 10- 15 minutes in the preheated oven, until asparagus is tender or their green color turns very vibrant.  Serve warm, cold or at room temperature

We had no casualties as a result of a couples shower. It was a pretty nice day. Lots of baby cooing and cuddling and so far no complaints about the food. Even during the clean up part, we noticed most of the plates were completely clean. Events like these are always fun because not only are you doing them for people you care about but the small intricate bites give a smorgasbord to your guest. I always have trouble at a restaurant deciding what to get becuase I wat to try it all, and a menu like this gives you exactly that option.  

We have another event coming up next month and a family dinner this weekend so look for yet another blog very soon!

Being recognized for something is always fulfilling. It gives you a sense of accomplishment and worth. In motherhood it can be a little less rewarding- like when your child thanks you for holding their hair when they are throwing up, or your husband tells you that “dinner was great”. Even though you thought it was awful. My life centers on my children and our business so the recognition I hope to gain is generally not for myself,  but in the accomplishments of my husband as an artist and my kids in school, manners and making it to the potty in time.  But since I have started my food adventures I find my blog and the comments I receive personally fulfilling that this is something I was meant to do. Even if I only have 4 followers..

Just last week I was working on contest stuff for our County Fair (for those who do not know, my mom and I are the superintendents of the baked goods department). I was sending emails and setting up conference calls all while doing laundry, scouring the house after a 2 week flu stint and making peanut butter and jelly sandwiches. I took a minute to check my emails- and I had one subjected “Food Blog. It reads like this;

LaurelLynne,

We were given some information about your cooking ideas and I was wondering if you would feel comfortable about being featured on our food page. It would include an interview with me and a photographer while cooking something.

Let me know what you think.

Thanks,

Amanda Robbins

Albany Democrat-Herald

I was floored.

Sure I write a blog and talk to any moving body about my cooking but was I worthy of being on the food page? I mean I know it’s not the New York Times but still, it’s a notable accomplishment and recognition for someone as detached from the REAL food industry as me.

I then spent the last week planning, cleaning preparing, shopping and tweaking my recipes. I had trouble sleeping, and was probably nervous for the first time I can remember in a long time. I even recruited Payton to be my little assistant.

Then- Today was the day-

They would be here at 10 am and I needed to turn into Ina Garten or Paula Deen and make it look flawless, flavorful and fabulous. In My mass preparation and alterations I picked this menu because I have always been a fan of cooking with the seasons. We are coming into spring- ok, we are supposed to be, but this is when those light dishes and fresh salads start showing up in restaurants and food websites. Farmers markets will be starting up soon and with the hope of SOME nice weather we will even be barbequing before we know it.  Each one of them is a table please- nice to look at and full of flavor.

Shrimp, Avocado and Tarragon Sandwich

1/3 cup mayonnaise

2 tablespoons drained capers, finely chopped

1 1/2 tablespoons diced red onion

1 tablespoon chopped fresh tarragon

2 dashes pepper sauce

2 tablespoons (1/4 stick) butter, room temperature

2/3 loaf of focaccia cut into 6 sandwiches

1 pound peeled deveined large shrimp

2 tablespoons diced red bell pepper

1 ripe avocado chopped and mashed- seasoned with salt and pepper

Green leaf or butter leaf lettuce

1.         Get a large pot of salted water boiling. Add the shrimp and reduce heat to medium. Cook uncovered for 3 minutes. Remove with a slotted spoon to a bowl of cool water. Drain shrimp and chop coarsely. Mix the shrimp, first 5 ingredients and bell pepper in a medium bowl. Season with salt and pepper and more hot sauce, if desired. Lightly butter cut sides of focaccia bread and place on cookie sheet, butter side up. Heat broiler and cook until golden, 1 to 2 minutes. Spread avocado over bottom of each bun. Top with shrimp mixture and lettuce, if desired. Cover with top buns. Transfer to plate or wrap for later use.

Focaccia Bread

2 ½ cups AP Flour

¼ c. Bobs Red Mill Vital Wheat Gluten Flour

1 teaspoon kosher salt

1 teaspoon white sugar

1 tablespoon active dry yeast

1 tablespoon minced garlic

1 ½ teaspoons herbes de provence

1 pinch ground black pepper

1 tablespoon vegetable oil

1 cup water

2 tablespoons olive oil

1.                      In a large bowl, stir together the flour, salt, sugar, yeast, garlic, herb and black pepper. Mix in the vegetable oil and water.

2.                      When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.

3.                      Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Using fingers poke divots into dough. Brush top with olive oil. Sprinkle with kosher salt and pepper. Bake in preheated oven for 15 minutes, or until golden brown. Serve warm or allow to cool for use in sandwiches.

Asparagus Salad

1 pound asparagus, ends removed, cut into thirds

2 red bell peppers cored and seeded

4 scallions sliced

3/4 c. canola oil

¼ c. apple cider vinegar

¼ c. soy sauce

2 tbsp. sesame oil

1 tablespoon honey

1 tablespoon minced garlic

1 tablespoon sesame seeds

1 teaspoon grated fresh ginger

4 teaspoons kosher salt

1 teaspoon black pepper

1.         Blanch asparagus in boiling water for 3-5 minutes, then drain and plunge into ice cold water. Drain again. Cut peppers into thin strips, the same length as the asparagus. Combine the pepper, sliced scallions and asparagus in a bowl. Meanwhile whisk together remaining ingredients and pour over vegetables. Season to taste. Serve either at room temperature or chilled.

My reasons for picking the menu I did were because I have always been a fan of cooking with the seasons. We are coming into spring- ok, we are supposed to be, but this is when those light dishes and fresh salads start showing up in restaurants and food websites. Farmers markets will be starting up soon and with the hope of SOME nice weather we will even be barbequing before we know it.  Each one of these is a table please- nice to look at and full of flavor.

As I went through each recipe and was chopping, slicing, blanching and rinsing, I found myself messing up on my steps out of sheer nervousness. But why?? You would have thought I was cooking for Gordon Ramsey!! The reporter asked me a vast array of questions, including how I started cooking, what I like to cook the most, and what is my favorite part about cooking. The one question that stumped me the most was “what would you tell someone wanting to learn how to cook?” I sort of stood there and had to think- and generally for me the words easily come flying out of my mouth. But then I said the one thing I should have said to myself through the whole process-

Don’t be afraid.

Just like anything, all I had to do was be myself, and the rest would fall into place as it was meant to be. Who knows if anything will come from the article, but someday I can look back and say- you know what- I did that.