Day 41: My First With Vermouth

Menu:
Marinated Salad PE

French Bread (Store Bought)

Tzatziki PE

Cotes De Porc Poeles JC
(Casserole-sauteed Pork Chops)

Seasoned Potato Wedges PE

Due to an untimely death in the family I had to put cooking aside to come be with my family to attend the funeral. May he rest in peace.

I gave my mom round trip tickets twice while we were living in Greece. She, like Michael and I became a huge fan of their cuisine. So I made this meal for her. She called my niece and her boyfriend and their daughter to come join us. We had an excellent time enjoying the food and I was able to squeeze in a Julia dish. I've never made chops with a vermouth based sauce. The flavor was different and everyone seemed to like it.

There has been so much traveling for me lately that I need to get caught up on some rest. So I will keep this entry short and sweet. There are no photos this time. While I do have my camera, I did forget my cable. I did remember my luggage for the second time now since forgetting it over Labor Day.

I'm off to go spend time with my mother. I miss my Michael. Take the time to realize how important the people are in your family.

Facts:
Day 41 of 100

Pounds Lost:
Pounds Gained: No Scales
I'm happy, the food was good and I presented it quite well. I'm so tired and off to relax.

Day 40: Back In The Kitchen Again

Menu:
Saganaki ME
(Fried Cheese)

Kriti Salad ME

Cotes de Porc Sauce Nenette JC
(Pork Chops w/Mustard, Cream, and Tomato Sauce)

Asparagus sauteed in butter w/vinaigrette and seasonings ME

It is good to be back home from our trip to Dallas and cooking again. I never realized what a joy it is to be doing this project until I left the kitchen for a few days. I even look at restaurant food differently now. Michael and I stopped in Joplin, Missouri on the way home and ate at a Greek restaurant called Mythnos (sp?). It was pretty good but had more of an European flair than just strictly Greek food. We ordered the fried cheese and were disappointed. The cheese was very sharp and it wasn't flamed long enough which kept the center from getting melty and gooey like it should. So when I started thinking about today's dinner I knew I wanted to make fried cheese because that restaurant had me craving the kind we had in Crete. For dinner tonight I made a traditional Crete type salad to go with the saganaki. I did add a bit of spinach leaves but normally on the island of Crete they don't use lettuce or at least they didn't when we were there. Times do change.

I wanted a meat that would go well with the side dishes, since it is always difficult to find lamb in this area I chose pork chops. I tried a new way of making them this time. I used the Julia Child cookbook and I'm glad I did . They were excellent. I seared the meat and then let it gently simmer for quite a while. The chops were looking good but then once the sauce was over it they looked delicious. The recipe involved mixing heavy cream, dry mustard that I grounded myelf with my new mortar and pestle. and tomato paste. After I thickened the sauce I added some herbs. I let the pork chops bask in all that creaminess for a few minutes while we ate our fried cheese. Michael really liked them and said it gave the chops a whole different flavor.

I try to make asparagus as often as possible simply because I love it. So I ditched the standard rice or potatoes that we would normally have with dinner and I made my quick and easy asparagus dish. The meal turned out really good. Now I want to challenge myself with trying to make the mousaka we had at that restaurant. It was out of this world. The mixture of herbs and spices were baked to perfection. The combination of pasta, meat and eggplant was well put together. I was impressed. So I brought a piece home to study it and see how it is made.

Facts:
Day 40 of 100 (365 days sounds overwhelming when so much is going on right now)

Pounds Lost: 2
Pounds Gained: 3 (from that original five I lost remember that five I lost?)
Happiness Level: 100% (I got a husband that is so very good to me)
Missing My Kids: 100% (I did get a bit of a fix though this past weekend and am thankful for every minute I do get to spend with my kids)
Cooking Enjoyment: 100% (Felt good to be at the stove again.)
Eating Enjoyment: 100% (It was sooooooo goood.)
Meal Presentation: 100% (I thought it looked appetizing)

Day 39: Me Eatin' Me Spinach

Menu:

Creamed Spinach Soup
(Potage A La Florentine)

Garlic Toast Sticks


I had quite a bit of fresh spinach left so I used my Volume II Julia cookbook and made creamed spinach soup. We are busy getting things ready for a trip so we just had soup and will later have a dessert. Michael feels deprived and is searching the kitchen for the rest of dinner. But I was lucky to get in a soup recipe today. The soup was very rich and good. It even had a beautiful shade of green.

Since I will be unable to have access to a stove I will pick up on the cooking when we return from our trip. I'm off to go finish my wine. If dessert turns out I'll be sure to get a pic and add it.

Facts:
Day 39 of 100...that's all I know for now.

Day 38: A Fish I Never Met Before

Menu:
Red Snapper JC
Potatoes w/Tomatoes And Herbs JC
(leftovers)
Braised Spinach w/Pork Fat

A couple of days ago I bought some red snapper simply because I had never had it before. I didn't feel comfortable using the Julia trout or swordfish recipe since I wasn't sure what type of flavor red snapper held. I googled it found a fantastic video of Julia with a chef preparing red snapper. I followed that recipe (sort of) and then braised the spinach for something green. I'm a huge swordfish fan and I put red snapper right up there with swordfish. This recipe was a little different from the traditional french ones that I am becoming familiar to making. As I was making this recipe it had more of a french creole feel to it. It was very good. I would definitely make it again.

The potatoes were in the freezer from a previous Julia meal. So this seemed like an opportunity to use them up. I would probably go with a cheesy potato dish or maybe a baked potato next time I make snapper. I didn't care for the selection of herbs in the potato dish for it to be a side to the fish. It took away from the flavor of it. The red snapper shouldn't have competition only things that enhance it. Like I would know...but I'm just saying.

I had a glass of port wine simply because it is my fave. Michael joined me and declared right there at the kitchen table that it is not his fave. Having choices in wine is good. We always keep plenty of choices because everyone has a different palate for wine.

Facts:
Day 38 of 100 (I just got Volume 2 today so I'm inspired all over again. 365 days is a long time)

Pounds Gained: Ew, the doctor weighed me today my scales are off.
Pounds Lost: Ew!
Happiness Level: 100%
Missing My Kids: 100%
Cooking Enjoyment: 100% (Snapper is fun to make)
Eating Enjoyment: 100% (Snapper isn't real fishy)
Meal Presentation: 100% (Looks enticing don't you think?)

Day 37: Gourmet The Julia Way

Menu:
Coquilles St. Jacques A La Provencale
(Scallops Gratineed w/ Wine, Garlic and Herbs) JC

Roasted Red Peppers w/AFeta Wedge On A Bed Of Lettuce PE

Mashed Potatoes w/Wine Sauce PE

Toast w/Marmalade PE

I have never made scallops before and found them to be very easy to make. The sauce that was over them was actually easy too. It didn't require thickening any cream. The dinner tonight was a lighter fare because we have eaten a lot of steak and heavier meals lately and I need to give the scales a break and go easy on the food for a bit. Michael and I both have had scallops before mostly at Chinese restaurants where they tend to be kind of overcooked. The ones I made today turned out very soft and juicy and flavorful. If you follow Julia's instructions she definitely has your back when you are cooking.

The mashed potatoes were basically the way my mom always made them just milk, butter, salt and pepper added. I didn't fancy them up this time because I wanted to focus on my scallops. Mashed potatoes aren't really something you can make ahead. Rather than put gravy on them I used the wine sauce due to it's thick consistency and flavor. The scallops and potatoes were both white so I needed to jazz it up some. What to do, what to do?

I had just purchased roasted peppers from a specialty store yesterday. They were marinated in oil and herbs. I sliced them and laid them over lettuce. It gave the plate some drama don't you think? The marinade was intense so I thought the feta cheese would help tame them down a bit. What do I know, the salty cheese probably enhanced the strong vinegar taste. I also just bought a jar of marmalade for a recipe I'll be making soon. I was very anxious to try it so I made toast for our bread this evening. The marmalade was great. I served this meal with a white wine as Julia suggested.

Facts:
Day 37 of 100 (No 365)

Pounds Lost: 2
Pounds Gained: 3 (('m stuck)
Happiness Level: 70% (I let things grate on my nerves. The cooking is helping a lot with that though.)
Missing My Kids: 100%
Cooking Enjoyment: 100% (Easy meal really.)
Meal Presentation: 100% (It looked fabulous to me)

Day 36: She Be Jambon

Menu:
Tranches De Jambon A' La Creme
(Sauteed Ham Slices-Fresh Cream Sauce)

Poached Eggs On A Braised Spinach Bed

Baked Sweet Potatoes

Jellied Cranberries

Apple Cinnamon Muffin

I had the rest of the ham that I had bought for ham and beans that I wanted to use. I sliced it up and then browned it. At first I wasn't too thrilled to be eating something creamed again even though these cream sauces are outrageously delicious. I'm a big fan of changing it up all the time. After I read the recipe it called for a few different ingredients than a lot of the sauces I have made. This one had mustard and tomato paste with cognac and port wine. It had a different flavor that went well with the spinach and ham. I was careful not to overcook the ham as I was heating it through. That makes the ham and cream sauce have that melt in your mouth affect if you keep it juicy. The next time you make a big ham and have some leftover try this recipe for something different.

Julia has a technique for poaching eggs that does include an egg poaching type pan. You simply bust the egg and drop the yolk and white into simmering water. I was scared to try that. But then I saw that she does approve of using the poaching pan as well. I got my poaching pan out and went to town poaching my eggs.

The sweet potatoes were done a bit fancy this time. I baked them, spooned all the potato out and then mixed cinnamon, nutmeg, butter and sugar in with it then returned it back to the shell. I baked them again and then when I served it I put whipped topping (I don't like marshmallows, never have) on them and then sprinkled some chopped pecans and some fine grained cinnamon and sugar on top.

The jellied cranberries was out of a can. It was a toss up of whether to have that or make harvard beets. I had so many things going on the stove and still want to try a Julia dessert recipe this evening. So, I opted for just opening a can. The muffins were from a batch I made a few days ago. I'm hoping to have more this evening with the apple dessert I'm going to make. I hope this dessert is not a disaster. Michael and I both feel like dinnertime is more like a feast these days. Loved the meal but Michael insists that Boeuf Bourguignon is his fave.

I just added the apple dessert. I used an old standard apple crisp recipe but added some of Julia's ways and came up with this absolutely delectable dessert. Michael and I poured heavy cream over the warm dessert and then enjoyed it immensely.

Facts:
Day 36 of 100 (365 days is lot of planning and prepping I still haven't honed that skill yet)

Pounds Lost: 2
Pounds gained: 3
Happiness Level: 100%
Missing My Kids: 100% (This cooking is really helping with that though)
Cooking Enjoyment: 100% (This meal was fairly easy)
Eating Enjoyment: 100% (It's like fine dining every night)
Meal Presentation: 100% (It looks good, doesn't it?)

Day 35: Mikey Likey

Menu:

Dominico Steaks w/Cream Sauce ME JC and Michael
French Green Beans ME
Mashed Potatoes JC

This is not a different recipe from Julia's cookbook. I'm working on that dish still. I'm making a dessert with lady fingers. It involves using the copper mold I purchased a few weeks back. I'm excited to be using one of my three new molds. This evening Michael made steaks on the grill and then I put sauteed onions over them and put a cream sauce over it. I also sauteed the green beans in pork jowl fat with seasoning and the mashed potatoes were actually a version of Julia's. We used the cream sauce for a gravy. I had a glass of port wine maybe too big of a glass this evening. I usually have a tiny glass. Wow, I'm feeling it.

The cream sauce turned out very smooth and had that melt in your mouth effect. Michael absolutely loved it. As seen in the pic above. I enjoyed the meal as well but will have to be more careful pouring my wine next time. It is crucial for me to drink in moderation. The bigger glass did compliment the meal quite nicely though.

I will get a pic of the dessert on the blog as soon as I get it done. I'm nervous about the lady fingers but I think I can do this. Yes, yes I can do this.

This paragraph was added a few hours later. I made the lady fingers but as we were putting them in the mold, Michael and I realized we didn't have enough for the recipe. So scratch the fancy recipe and know that we did at least get to try the lady fingers. Julia uses this recipe for for a base for several of her desserts. I'll have to try again with more lady fingers. DRATS!

Facts:
Day 35 of 100 days. (365 days I just can't and won't)

Pounds Lost: 2
Pounds Gained: 3 (but always remember I lost five from the get go)
Happiness Level: 50% (won't go into why)
Missing My Kids: 100% (even more so after today)
Cooking Enjoyment: 100% (quite pleasurable when Michael grills the meat)
Eating Enjoyment: 100% (the food was good but I think it was the port wine that had me at first bite)
Meal Presentation: 75% (if anyone has suggestions on making cream sauces photograph nicely please share)