The Lavender Apple

CREAMY WHITE CHILI

2012-01-19T20:57:00.000-08:00

As I look outside at the rain, yes I said rain. I agree rain in January in Utah is weird, strange and bizarre. Luckily it's snowing in the mountains. I still miss the snow in my yard, not to mention to much rain isn't great for the Lavender. Anyway it's' certainly a good day for a nice hot bowl of Chili. My friend Mel gave me her cookbook for Christmas. It was a group effort by her and some friends. I don't know about the other gals but Mel is an awesome cook. So I knew I could find something good in her cookbook. And I did, the recipe for "Creamy White Chili" is a definite winner. My family said is was blog worthy, so I had to share. Isn't Super Bowl sunday coming up. This would be a real crowd pleaser. I doubled this recipe and plan on taking the other half to a friend. It would also freeze well. Happy new year, and happy cooking. Bon Appetite, Peggy

CREAMY WHITE CHILI

1 lb. chicken
1 med. onion chopped
1 clove garlic
1 Tbs. veg. oil
1 can 14 oz chicken broth
2 cans 15 oz white beans, drained
1 can 4oz diced green chilies
1 tsp. salt
1 tsp. oregano
1/4 tsp. cayenne pepper
1 tsp. ground cumin
1/2 tsp. black pepper
1 cup sour cream
1/2 cup half and half
a couple dashes of tabasco
taste to correct seasonings

In a large heavy pan heat oil and add onions, chicken and garlic. Sauté until chicken is no longer pink. Add broth, beans, spices and chilies, Stir and bring to a boil, then reduce heat and simmer uncovered for 30 minutes. Remove from heat and stir in sour cream and half and half. We crumbled tortilla chips in the bottom of our bowl for an added texture. yum

* I used low fat sour cream and non-fat half and half

HOMEMADE MARSHMALLOWS

2012-01-17T09:04:00.000-08:00

With grocery shelfs exploding with marshmallows in all shapes, sizes and colors you might not have thought to make your own. If the thought did cross your mind, the expectations of sticky and gooey may have crossed your mind too. Then again why would anyone make marshmallows when they sale delicious bags and bags of them at the store. It's all in the taste. The homemade marshmallow is in a completely different league than their kin with the same name. And as I always say...("they are easy to make!). The only items you need, and may not have is a candy thermometer. If you don't have one, go get a good one about $15.00. It will open you up to all kinds of fun stuff the cook. This recipe I've been making for a few years. It's from "Ina Garten the Barefoot Contessa" It also turned out to be one of my families favorite goodies at Christmas. I bet it would be a family favorite for Valentines too!

The toasted coconut is the barrier between you and a sticky mess. If you happen to hate coconut. Make sure you use a good amount of powder sugar instead. I have to say the toasted coconut gives a nice crunchy texture to the marshmallows. Bon Appetite, Peggy

7oz sweetened coconut

How to toast coconut;

There are two ways to toast coconut. In a pan on top of the stove, or in the oven. I use the oven method. So turn your oven to 350. Sprinkle coconut on to a cookie sheet. Bake in the oven, siring with a metal spatula so the coconut gets evenly browned. Watch closely it doesn't take long.

In a nonmetallic 9x13 pan ( i use a glass dish) sprinkle 1/2 of your toasted coconut.

MARSHMALLOWS

3 packages unflavored gelatin

1 1/2 cups sugar

1 cup water, divided

1 cup light corn syrup

1/4 tsp salt

1 TBS. pure good vanilla

confectioners sugar for dusting

In a bowl of a stand mixer, and with the whisk attachment in place. dissolve the gelatin and 1/2 cups cold water. Let sit while you make the syrup. In a heavy bottomed pan combine sugar, corn syrup, salt and 1/2 cup water. Cook over medium heat, stirring occasionally until sugar dissolves and syrup reaches 240 on a candy thermometer. Remove from heat. With the mixer on low speed, slowly pour the syrup into the gelatin until combined. Scraping down the sides the best you can. Turn the mixer to high and beat until the mixture is very thick and the bowl feels cool to the touch, about 10 minutes. Add vanilla and mix well. Now this part is sticky and fun... pour the marshmallows on the layer of coconut. With wet hand scrape pan the best you can. Now lick your hands, thats the fun part. With wet hands smooth the marshmallow in to the pan. I don't go all the way to the edges. Sprinkle rest of coconut on top. Let sit over night or for a few hrs uncovered. The finishing touch is some good chocolate drizzled on top

The Marshmallows made a great BIrthday gift for my son Quentin's 29th birthday. I can see the possibilities for Valentines, can't you.

SKIERS STEW

2011-12-28T20:53:00.000-08:00

"I survived Christmas" don't they make tee-shirts that say that? Well I did and had a rather great time doing it. The whole family was here. Good food, and good times flowed. Not to mention the piles of dishes too. I love cooking, but even I got tired and closed the kitchen down. This recipe for "Skiers Stew"is so easy and delicious it's like you have closed the kitchen, sort-of. The whole premise of this stew is that it cooks all day. So while your out skiing it slowly cooks in the oven. And when you get home it READY! Preferably you have stopped and bought a fresh baguette to complete the meal. Thats exactly what Mike and I, Roz and thad did last Monday. It was a beautiful sunny day with great snow. You have to "SKI THE BEAV" Ya'll have a Happy New Year!

Bon Appetite , Peggy

"SKIER'S STEW'

2 1/2 lbs. beef cut into 1 inch cubes

8 medium potatoes, quartered

8 large carrots cut into chunks

2 bay leaves

1 package (1 1/2 oz) dried onion soup

1 can cream of mushroom soup

1 can cream of celery soup

1 8oz can tomatoe sauce

Turn the oven to 275. In a large dutch oven with a tight fitting lid. Make a layer of half the beef, then half the vegetables; repeat. Mix the soups and tomato sauce together. Add bay leaves on top and finish with soups. Bake 6-8 hours. Or if you'll be gone longer then lower the heat to 250

I like to add a couple of cups of peas at the end

MERRY CHRISTMAS

2011-12-14T09:47:00.000-08:00

Merry Christmas! are you still looking for that perfect one of a kind gift? I wish this blog would allow you to smell. feel and taste the quality of our products. As you know they are all handmade with the highest quality and the freshest ingredients. They are either organic or 100% natural. All our products are " Naturally fresh from the farm" At the top of this blog click on the red box that says "buy Lavender Products". Need your gift by Christmas? December 16th is likely the last day to order for Christmas delivery (no guarantee) For a guaranteed delivery date call 435-363-4676. Or If you live near, come by the farm. Call first to make sure I'm home. Merry Christmas, joyous Noel Peggy (The Lavender Apple)

Below are some new products

Two family Favorites

Apple Butter: made with our own apples which are "low Spray" apples. Many of our 100 plus trees are delicious vintage varieties $6.00 ( plus shipping)

Apple Cranberry Relish: This is a big must with the Nelson family at the holidays. They are made with our apples and spiced just right. Watch this blog for our "Turkey Panini" using this relish. It's delicious all year round. $6.00 (plus shipping)

Our mulling spices are a must for those cold winter days. They also make your home smell fantastic when added to a pot of water and warmed on the stove. $5.00 (plus shipping)

Our dryer bag set has 3 sealed bags. Each bag will add a clean scent of Lavender to each load. One bag will last 6-8 loads each $7.00 (plus shipping)

One more very popular item is our "Comfort Heart" (seen on great grandmas stove) They are handmade and filled with lavender, rice and flax. They can be used to sooth a tender muscles, or warmed up and taken to bed. The smell is very calming. $13.00

P.S. send this post to a friend :)

CARMEL APPLES

2011-11-23T14:03:00.000-08:00

Carmel apples are my very favorite thing, If they are done right. The time it takes to un-wrap the store bought caramels, you can make the real deal...and it's simple. I've made homemade carmel apples for "trunk r treat" now for the last 2 years. This year I made 65. They were gone pretty fast. It's funny to see the adults put on their trick or treat swagger to get one. Gourmet apples have been popular for awhile. Williams and Sonoma started with the 3 lb. gourmet apple. This carmel recipe is pretty easy, and has lots of flavor. You will need a clip -on candy thermometer. Try this recipe out, then use your imagination on the rest. Bon Appetite , Peggy

CARMEL DIPPED APPLES

1 lb. dark brown sugar
1 cup (2 sticks) unsalted butter room-temp
1 14-oz can sweetened condensed milk
2/3 cup dark corn syrup
1/3 cup maple syrup
1/2 tsp. vanilla
1 tsp. molasses
1/4 tsp. salt
About 12 apples (depending on size)
sticks (popsicles sticks .chopsticks or apple branches)
Toppings (chocolate, nuts, candies, sprinkles )

In a medium heavy pan combine the the first 8 ingrediansts. Start out slowly to combine and melt all ingredients. Making sure all the sugar has dissolved. (you can feel this with rubbing the carmel between your two fingers) Clip on your candy thermometer and turn up the heat to medium high. Stir constantly and on occasions brushing down the sides of pan with a pastry brush dipped in warm water. Doing this prevents any crystals from forming and falling into carmel, which would cause the carmel to crystalize. Once the carmel reached 236 your ready to dip. Have your apples cold, and toppings at hand. I found that no matter how well you grease my wax paper or foil, the carmel still seems to stick. So once I've dipped them I immediately roll the bottom in nuts or sprinkles. Then I add the chocolate on top. You can experiment too, and find out the way you like to do it. Good luck! p.s. these make great christmas gifts

CREAMED CORN

2011-09-28T19:20:00.000-07:00

Is anyone getting tired of corn on the cob ? probably not since good corn is only available around now. Here is a recipe by Alton Brown called " Not your Grandmas creamed corn" I don't know about his grandma, but my Grandma was a superb cook. Though I never had her creamed corn, everything else she made was delicious. My Grandma Brozovich didn't speak english well, and I don't remember any grandmother - granddaughter talks. But When we went to her farm in Price she always cooked a delicious meal with all the ingredients fresh from HER farm. We were usually lucky to go home with fresh baked bread, bottled sauerkraut and more. So my grandma would have made a killer creamed corn. This one is great too. Just another idea for fresh sweet corn. It keeps well and is good when the corn is maybe a day or two old. I hope we're all enjoying the bounty of the harvest.

Bon Appetite, Peggy

CREAMED CORN GRANDMA STYLE

3 Tbs. butter
1/2 a large onion chopped
sprig of fresh thyme, cut
1 sprig fresh rosemary, cut
pinch salt
1 tsp. sugar
1 Tbs. cornmeal
1/4 tsp. turmeric
6 ears fresh corn
1/2 cup cream
fresh black pepper to taste

On a plate, scrape the corn off the cobs and set aside. In a large skillet melt butter and saute onions along with fresh herbs until onions are soft. Add corn, salt, sugar and turmeric. Saute corn until warmed 2 or 3 minutes. Add cornmeal and cream to corn cook for another 3 minutes. Correct seasons with salt and pepper.

LEEK AND POTATO SOUP (Potage Parmentier)

2011-09-19T13:08:00.000-07:00

While stumbling around my weed filled garden. I notice I had a nice batch of leeks. And, a couple of rows of Yukon Gold potatoes. Put those two together you've got yourself a delicious soup to eat now that the weather is turning along with the leaves. A nice warm bowl of "Leek and potato soup" is pure comfort food. I've made this recipe for many years. This soup is always a winner. The perfect fall fair.

Bon Appetite, Peggy

LEEK AND POTATO SOUP

3 Tbs. butter
2 slices bacon, chopped
2 large washed leeks, chopped
2 lbs. potatoes, chopped
4 cups chicken stock
2 bay leaves
4 sprigs thyme
16 peppercorns
1/2 cup white wine
1 cup heavy cream

First thing to do is to wash the leeks. Leeks are usually quite sandy, so chop off the tops and slice up the leeks exposing all the layers. Hold the leeks under running water and wash well. In a heavy sauce pan, melt butter and add bacon. Cook bacon until all the fat has been rendered out, and the bacon is slightly crispy. Next add potatoes, leeks, and onions. Sauté until onions are soft approx. 5 minutes. Add stock, bay leaves, peppercorns and thyme (tie the peppercorns in a small piece of cheese cloth.) Simmer until potatoes are very soft. Cream soup using either an immersion blender or counter-top blender until the potatoes are smooth or chunky ( I like it with some chunks of potato.) Return to pan, if you used a counter-top blender, and add cream. Reheat slowly being careful not to let boil. Correct seasonings. Serve with a nice slice of rustic bread, yum!

BEAUTIFUL BEETS

2011-09-15T07:34:00.000-07:00

Beautiful and tasty beets. Every year I have to grow a row of beets. There are many different varieties, colors and taste. Above I have detroit reds and Chacogga (white and red stripe). If you have read any of my previous post you know I am a real fan of roasting veggies. Beets are not the exception. Most people boil beets, pickle beets. But have you ever eaten roasted beets ? they are divine. Again roasting them brings out a delicious flavor you can't achieve by boiling. When I roast beets I do quite a few, they are a delicious snack. I have one of my favorite beet recipes below. Your local farmers market is flooded with beets right now. If you've told yourself you don't like beets, try therm this way. I think you'll change your mind. Bon Appetite, Peggy

ROASTED BEETS SALAD

4 Tbs. olive oil (divided)
5 medium beets peeled and sliced (reserve stems)
1 tsp. salt
pepper to taste
1 Tbs. chopped shallots or green onion
beet greens , washed , dried and chopped
1 bunch of leaf lettuce (red leaf, butter)
1 recipe of Orange vinaigrette (below)
1/2 cup toasted walnuts

Preheat oven to 425. Toss beets with 3 Tbs. olive oil and salt. arrange single layer on a cookie sheet. Roast beets for 30 minutes until a light golden color and caramelized. (watch so they don't burn) If your beets had a nice fresh stems, choose the young smaller stems to saute. Wash and dry stems. Heat remaining Tbs. of olive oil and saute onions until soft. Add beet stems and cook until just wilted. (If you don't have fresh young stems this part can be skipped). Wash and dry lettuce. When beets and sautéed greens are cooled toss with lettuce and vinaigrette. Sprinkle with toasted walnuts.

ORANGE VINAIGRETTE

This recipe originally called for a "Blood Orange". I have yet to find a blood orange in Cache Valley. If you can, use a blood orange the color and taste are delicious. But if your like me and a blood orange is hard to find than a regular orange is delicious too.

3 Tbs. white wine vinegar
1/4 cup fresh orange juice
2/3 cup olive oil
1 Tbs. finely chopped shallots
2 Tbs. chopped parsley
2 Tbs, chopped chives
I put in a little of the orange zest to enhance the orange flavor

Place all ingredients in a jar and shake !

DON'T PUT IT OFF

2011-09-06T12:12:00.000-07:00

Don't put off gathering all your fresh herbs from your garden or local farmers market. They will soon be gone. Now is the time to make your pesto while fresh basil is available (check out my older post for "Peggys Pesto"), it freezes great. One of my favorite recipes using fresh herbs is "Herb butter". I've been making this recipe for herb butter for years. It really enhances the flavor of everything. from Vegetables to meat, fish and poultry. And of course it has Lavender in it. Get together with a friend or two and make multiple batches, you might as well you already have the herbs. This can Makes a great hostess gift or put in a Christmas gift basket. Bon Appetite, Peggy

Herb Butter:

1 cup (2 sticks) unsalted butter
chopped fresh herbs as follows
1Tbs. parsley
1Tbs. tarragon
1 Tbs. chives
1Tbs. chervil
1 Tbs. thyme
1 Tsp. dried ground Lavender
2 gloves garlic mashed
2 large shallots chopped
1 tsp. salt
pepper to taste

With butter room temperature, mix all of the above ingredients together. Roll into 2 cylinders. Wrap in clear plastic wrap and freeze. Tip: it can be easier to roll if you refrigerate the butter to harden up a little. I also put it in a freezer bag once rolled and wrapped. When using, i just take the butter out of the freezer a few minutes before hand, and cut off the amount I want to use. Returning the rest to the freezer.

THE HARVEST

2011-09-01T20:05:00.000-07:00

I would like to start off by saying "All my hard work payed off" but in reality, I was an absent and neglectful gardener this year. Oh, I always have good intentions of tending to my garden, vowing not to let the weeds take over. Then the Lavender takes over my life, and it's bye bye garden and hello weeds. But as you can see My garden wasn't a total waste. I'm actually harvesting some beautiful veggies. All you have to do is wade through the weeds to get to them. My next few blogs will be about all the vegetables from my garden. The first recipe I got while living in France. I took an Extensive cooking course from a lady Named "Anne Trager". She was the personal chef to one of the "Rothchilds". As I'm looking at my notes from that class. That day we did several other recipes like... Omelette rubanee, coulie de tomatoes fraiches (egg terrine,with pureed tomatoes) Navarin d' agneau au gingermbre (lamb shoulder in ginger sauce} pommes Anna ( a wonderful potatoes and butter dish) and Crepes soufflees au citron (crepes filled with lemon souffle). Then the very simple recipe Called "sweet and Tangy cucumber pickles" You can make this recipe all year round but nothing is better than using cucumbers right out of the garden. Enjoy and Bon Appetite, Peggy

Sweet and Tangy Cucumber chips

2 Medium cucumbers

salt

1 Tbs. olive oil

pinch of red chili flakes

1/2 tsp. crushed garlic

1/2 Tbs. soy sauce

1 Tbs. sugar

1/2 Tbs. cider vinegar

Peel cucumbers and cut in half length wise. Degorge (scrape out the middle) cut into "batonnets"

(slices). Sprinkle with salt and let drain a few minutes. In a skillet heat oil, saute garlic and chili flakes being carefaul not to burn. Add cucumbers and sauté for 1 minutes over high heat. Remove from heat add soy sauce, sugar and vinegar season to taste.

LAVENDER GRILLED SHRIMP

2011-08-08T21:39:00.000-07:00

It's amazing the people I've run into lately who don't like shrimp...what! Shrimp is food fit for the gods. It absorbs flavors so well you can marinate them in almost anything. I found this recipe on the web, and guess what I added to make it even tastier, yep Lavender. This recipe can be grilled on a skewer or sautéed in a skillet. Either way I guarantee you'll love it. Serve over Basmati rice or try the ginger rice in my older post. Bon Appetite, Peggy

LAVENDER PINEAPPLE SHRIMP
Serves 4 as main course, or 6-8 as appetizer

2 lbs. Cleaned Shrimp ( I used the 26-30 )
1/4 cup pineapple juice
1/2 cup olive oil
1/4 cup lime juice
1 Tbs. lavender honey (or plain honey)
4 Tbs. cilantro ( can leave out if not fond of cilantro)
4 Tbs. chopped green onions
3 cloves garlic minced
1/4 tsp. red pepper flakes
11/2 tsp. culinary Lavender crushed in mortar and pestle
salt and pepper to taste

Clean shrimp and set aside. Combine all the rest of the ingredients for marinade. Marinate shrimp for at least 30 minutes. If you are sautéing shrimp, heat 1 Tbs olive oil and 2 Tbs. butter. Drain shrimp , and reserve marinate. Saute shrimp until pink and cooked through. In the meantime heat marinate in a small sauce pan and reduce by I/2. For grilled shrimp, grill for 3-4 minutes per side. If using bamboo skewers soak in water a couple of hours before use. Pour warm sauce over shrimp and serve.

CHERRY SEASON !

2011-07-14T19:14:00.000-07:00

I love cherries. Every year in July I hoard them, and scarf them down. They can cause occasional intestinal upset, but they are well worth the discomfort. When I was a kid you got the occasional double cherry stem. My sister Bonnie and I would wear them as earrings. I loved watching my mother using a washed bobby pin as a cherry pitter (try it) Cherries and summer go together, and so does Lavender and cherries. I have a wonderful savory dish using cherries and lavender. Check out my older blog using Lavender and Cherries in a caramelized dessert dish. What ever you do go out and eat some cherries...they'll soon be gone.

Bon Appetite , Peggy

LAVENDER CHERRY CHICKEN

4 boneless/skinless chicken breast

salt/ pepper/ herb de provence

2 tsp. butter

1/2 cup chopped shallot or sweet onion

1 clove garlic minced

1/2 cup red wine

1/2 cup chicken stock

1 1/2 cups fresh pitted cherries chopped

1 tsp. dried Lavender or 2 tsp. fresh

1 Tbs. honey

1 1/2 tsp. fresh thyme

salt and pepper to taste

2 Tbs. unsalted butter cut into pieces

In a skillet add butter. Salt, pepper and season chicken breast. Saute chicken breast until nicely browned, and barley cooked through. (I like to pound my chicken thin to speed up cooking time) Remove chicken from the pan. Add a little more butter if needed. Add garlic and onions, saute for 1 minute. Add wine, stock, cherries, honey , lavender and thyme. Cook until cherries are soft and a nice thick sauce is formed. Stir in butter 1 Tablespoon at a time until incorporated. Return chicken back into the pan with any juices. Warm chicken in sauce for about 1 minutes or so. Adjust seasonings and serve. Serves 4

LAST ONE STANDING

2011-07-04T18:07:00.000-07:00

This is Goldie, one very lucky chicken. Being a novice farmer, watching movies like "Charlottes WEb" or "Babe" I thought or dreamed all farms animals got along. I had visions of my chickens roaming my garden eating all the bad bugs, dropping little fertilizers drops... enter DOGS ! I thought I could train my dogs to love chicken too. But after 5 dead, one missing I realized you can't train a bird dog not to kill birds. I was disappoints when the last chicken flew out of the coop in a freak accident and my gentle Zesus killed that one. So you see why Goldie is so lucky. Tomorrow I'm headed to buy 3 more chicken. You may ask, why is she getting more? simple I like chicken and Goldie is lonely. Keep your fingers crossed these survive.

I don't plan on eating these chicken, but keeping them for eggs. In the future I do hope to raise eating chickens. Here is a very tasty chicken recipe that is great for summer barbecues. Of course there is Lavender in it. I used "The Lavender Apples" house blend of Herbs de Provence. Herbs de Provence is a traditional blend of herbs used in Provence. Along with lavender this herb mixture has, fennel, basil, oregano, sage, savory and more. I hope you enjoy this recipe.

Bon Appetite, Peggy

HERB DE PROVENCE MARINADE FOR CHICKEN OR FISH

4 chicken breast

1 Tbs. Herb de provence

4 Tbs. fresh lemon juice

8 Tbs. olive oil

2 gloves garlic, crushed

1/2-1 tsp. teaspoon Tabasco sauce

1 tsp. sea salt

Combine all ingredients. Marinade chicken or fish for at least 2 hours. Grill chicken or fish until tender and cooked through, basting frequently with marinade. Or can be baked uncovered in the oven.

LAVENDER HONEY CUPS

2011-06-30T11:58:00.000-07:00

Lavender season is in full swing. The farmers Market in Salt lake's pioneer park is going really well. This years crop should be ready to harvest in 2-3 weeks. Anyone interested in visiting the farm, just let me know and I'll have a job waiting for you. This recipe is a great summer time treat. They store well, last a long time, and are a bit more healthy than your regular candy bar. They would be great for your next extended car ride. Kids love em... enjoy.

Bon Appetite, Peggy

LAVENDER HONEY CUPS

3 cups quick oats

2 cups flaked coconut

1 cup flour

1 cup packed brown sugar

1 cup butter

1/2 cup honey

1 tsp. dried Lavender

Preheat oven to 350. Combine oats, coconut and flour in a large bowl. In a sauce pan bring to a boil, butter, honey, brown sugar and lavender. (if you have the time you could let the lavender steep for 10- 15 minutes,) Pour over dry ingredients and mix well with a spoon. Drop by spoonful into muffin tins. (I used mini muffins tins, but regular tins will work well too) Bake 7-8 minutes for the mini, or 12- 15 for the regular size until just golden being carful not to over bake. Cool in tins for 15 minutes before removing.

MIMI'S MOUSSE

2011-06-02T07:31:00.000-07:00

HAPPY 5TH BIRTHDAY MIMI ! I'm told that when I was a child I would always sit on the counters and watch my mother cook . I would help her mix , stir and roll out pastry dough. We had these little metal pie tin we could create our own pies in. But mostly we would cover the pie dough in sugar and eat it raw, yum. Now a new generation is helping in the Kitchen. Mimi (Madeline) is right there on top of the counters cooking with grandma. Last weekend we made a yummy chocolate mousse, that is so easy a 5 year old can make it. It's quite rich so we layered it with slightly sweetened whipping cream. I think layering it with chocolate cake , or a chocolate cookie would be fabulous. You could even add some sweetened cherries or strawberries. How ever you use this mousse you'll love it.

Bon Appetite, Peggy

MIMI''S MOUSSE

3 cups mini marshmallows

1/2 cup (1 stick) unsalted butter, softened

9 oz best quality semi sweet chocolate, chopped

1/4 cup warm water

1 cup whipping cream, whipped

1 tsp. vanilla

in a sauce pan combine marshmallows chocolate, butter and water. Heat gently, stirring occasionally. . When all ingredients are melted and combined set aside to cool. Whip cream with vanilla until stiff. Fold cream into cooling chocolate mixture. At this point you can fill pretty glasses with this mousse as we did in the picture. Or chill and create your own temptations.

HOLY TORNADO

2011-04-28T07:07:00.002-07:00

Yesterday was a scary day for Roz and Thad residents of Tuscaloosa. Thad at work, Roz home alone with no power. This was a first for this girl from the west, who knows about earthquakes, but not Tornados. While she sits in her hall, I'm on the cell with her in Utah tracking the Tornado on the internet. It was un-nerving to see a hugh storm headed for her city. They escaped without damage. But Tuscaloosa didn't as you can see from the photo. So much is gone. My favorite Barbecue "Full Moon" completely gone. The main shopping area also gone. Those Alabama folk are tough old birds. Tuscalossa will be rebuilt bigger and better. Our prayers go out to ya'll

HOLY TORNATO

2011-04-28T07:07:00.001-07:00

"STILL SUSPICIOUSLY YOUNG LOOKING, I SEE"

2011-04-13T11:23:00.000-07:00

Today is Mike's 58th birthday. So I gave him a card with a Chihuahua on the front with squinting eyes saying..." still suspiciously young looking I see". I choose the card because it's true. He is, still young looking and handsome. How lucky I am. One of Mike's favorite things is "Eggs Benedict" When ever Mike sees eggs benedict on the menu he always asks if the hollandaise sauce is real. As the waitress rolls her eyes and says "of course it's real" mike continues "I mean is it homemade? , and not from a package from sysco foods" As you can see he's passionate about his food. So, this morning for his birthday I made him a simple breakfast of "Country Eggs Benedict". They are easy and delicious. But if you ask him he'll still rank the the Sheraton Place Hotel's Eggs Benedict the best in the World.

Country Eggs Benedict

I call this Country Eggs Benedict because It's simple to make and requires no special

ingredients. I use bacon instead of canadian bacon. and Instead of an english muffin I use a rustic piece of toasted french baguette. Blender Hollandaise is a snap to make. So give it try this weekend.

Blender Hollandaise

3 eggs yolks

1/4 tsp. dijon mustard

1 Tbs. lemon juice

dash tabasco sauce

1/2 cup (! cube) butter

season to taste with salt and pepper

In a blender put the eggs, mustard, lemon juice and tabasco. Blend for 5 seconds. In a glass measuring cup melt the butter in the microwave. With blender running on high pour the melted butter in as a thin stream. Sauce with thicken up and look delicious. Keep the sauce warm by putting the blender in a bowl filled with hot tap water.

Poach the eggs, fry the bacon and toast your bread. To assemble Place the bread on a plate, top with poached egg. Then add the bacon and pour on the sauce. Yum!

Makes 3-4 servings

ORANGE YOU SWEET

2011-04-04T19:58:00.000-07:00

This recipe for "Orange Rolls" is certainly another all time family favorite. Cavet was up this weekend to watch conference. Our tradition ( Nelson traditions are always centered around food) is to make "Brigham's Buttermilk Donuts" on conference sundays. But Cavets has been craving Orange Rolls. And what Cavet wants he gets. These rolls are easy and always turn out. We make them alot for Christmas. But just think about having them on Easter morning, or any morning for that matter. Once you make these rolls they will become your families favorite too.

Bon Appetite, Peggy

ORANGE ROLLS

1 Tbs. yeast

pinch sugar

1/4 cup water

1 cup milk

1 Tbs. butter

1/2 cup sugar

1/2 tsp. salt

3 eggs, beaten

4 cups flour

1/2 cup soft butter

1/2 cup sugar

grated rind from one orange

method:

Dissolve yeast and a pinch of sugar in 1/4 cup warm water. ( water should be warm not hot) Heat milk, butter, sugar and salt till butter is melted. Cool to lukewarm (agin too hot will kill the yeast). In a large bowl combine milk, yeast mixture ,eggs and 1 cup flour. Let rise till bubbly ( about 30 minutes). gradually add remaining flour, beating well with a spoon or mixer. It is not necessary to knead. Cover and let rise until double in bulk. In the meantime in a separate bowl mix sugar, orange rind and butter until well combined. Once dough has risen, roll out on a lightly floured surface into a rectangle. Then spread with orange butter mixture. Roll up as for cinnamon rolls and cut into slices. You can put them on a greased baking sheet or into greased muffins tins. Let rise one more time until doubled. Bake at 375 for 15 - 20 minutes. Makes 18 rolls ( I always double this)

Orange frosting

3 Tbs. butter

1 cup powder sugar

1 tsp. vanilla

fresh orange juice

in a small bowl melt butter in the microwave. Add 1 tsp. vanilla and about 1 cup powder sugar. Squeeze the juice from the orange to thin the frosting to your liking. Frost your orange rolls right out of the oven.

FOOD FOR THE HEART

2011-03-27T16:07:00.000-07:00

This Poem has touched my heart. I hope it touches yours too.

I WALKED A MILE WITH PLEASURE

SHE CHATTED ALL THE WAY

BUT LEFT ME NONE THE WISER

FOR ALL SHE HAD TO SAY

I WALKED A MILE WITH SORROW

AND NE'ER A WORD SAID SHE

BUT OH, THE THINGS I LEARNED FROM HER

WHEN SORROW WALKED WITH ME

Robert Browning Hamilton

DID YOU GET LUCKY ?

2011-03-18T12:54:00.000-07:00

Where you lucky enough to get "Corned Beef and Cabbage" on St. Patrick's Day? If not, the stores are still full of Beef Briskets, and they are simple to cook. As you know I'm not a fan of boiled veggies . Once again I have kicked it up a notch , and the "Boiled Dinner" is even tastier. The traditional Corned Beef dinner is were you boil the corned beef for several hours. Then adding in the potatoes and carrots and cabbage at the end. I still boil the Corned Beef and the cabbage, but I put a really wonderful glaze on the Corned beef, potatoes and carrots. The flavors are so much better than boiling everything together. So heres how...........................

WHISKEY GLAZED CORNED BEEF AND CABBAGE

One package corned beef ( I get a large one. They shrink, plus make great sandwiched later. )

!/2 or a full head of cabbage

3 peeled and cut up potatoes

3 carrots peeled and cut

glaze:

1/2 cup orange marmalade

1/4 cup whiskey (or apple juice)

1/8 tsp. ground nutmeg

3 Tbs. Dijon Mustard

Method:

Follow directions on package to cook corned beef. Keeping in mind it takes several hours to cook. So put it on early in the day. When corned beef is fork tender remove from water, making sure you keep the liquid the corned beef was boiled in. Prepare carrots and potatoes and roast in a 400 oven until tender. While the veggies roast prepare the glaze by combining all ingredients, bring to a boil and reduce by a 3rd. Bring to boil the liquid you cooked the corned beef in. Slice your cabbage thinly and put in water. (don't over cook the cabbage. It will become mushy) When veggies are close to done. Place the corned beef in the middle of the veggies spreading glaze over corned beef and veggies. Place back in the oven until all are nicely glazed and bubbling. To serve slice corned beef. On each plate pile on caggabe. Top with glazed corned beef and veggies.

Bon Appetite, Peggy

CHICKEN POT PIE

2011-03-03T10:43:00.000-08:00

This recipe is another original I formulated using my lavender. Last summer I grew all the herbs necessay to make "Herb de Provence". This mixture of , lavender, rosemary, thyme, basil, summer savory and sage is a staple in the cusines of southern fench cooking. My mother made excellent chicken pot pie, but I think this recipe kicks it up a notch. For example I saute the vegghies to bring out more flavor. I also use chicken thighs. I think they are more flavorful, not mention CHEEP.

LAVENDER APPLE CHICKEN POT PIE

serves 4-6

8 chicken thighs

salt

pepper

2 1/2 tsp. herb de provence

2 tbs, olive oil

1 cup chopped onions

1 clove garlic crushed

1 bay leaf

1/4 cup flour

1 Tbs. butter

1 Tbs. olive oil

4 cups chicken broth (split)

3 yukon gold potatoes, skins scrubbed, chopped

3 carrots peeled, chopped

2 ribs celery chopped

1 cup peas

Peggy's pie crust (see older post)

method:

preheat oven to 350. butter a med. size casserole , or oven proof dish. I like to use 1 1/2 cup ramekins. In a large skillet heat the olive oil. Salt and pepper chicken thighs, rub on "herb de provence". Saute onions until soft about 4 minutes. Add chicken and brown on all sides. Add 1 cup of chicken broth, lower heat, cover and simmer until thighs are cooked through. Remove chicken from the pan (keeping juices from the pan) and cool. De-bone thighs. In another pot saute veggies in butter and olive oil. Season with salt and pepper and 1/2 tsp. of herbs de provence. Once veggies are slightly browned add the remainder of the chicken broth and bay leaf, cook until veggies are just tender. Remove veggies from broth. Now we are ready to assemble. With whisk in hand add flour to large skillet (pan in which you have cooked chicken) cook until thick, adding broth from veggies. Once you have a nice thick gravy, season to taste. Add in the chicken and veggies, along with the peas. Now fill you dish and cover with a crust. I like to put on as much crust as possible, use your creativity, there is no right or wrong way (just make sure you have a good crust) You can brush on a quick egg wash so the crust browns nicely. This recipe may sound difficult, but it's very easy. I also have doubled this recipe and have frozen the second pie. Let me tell you how much better they are than the Banquet frozen pot pie we ate as kids. They make great gifts too.

Enjoy, Bon A Appetite Peggy

CURRY IN A HURRY

2011-02-25T20:08:00.000-08:00

Another fast and fabulous recipe!

FORD'S SHRIMP CURRY OVER GINGER RICE

1/4 cup vegetable oil

1 large onion diced

2 -inch piece ginger smashed

1/2 tsp salt

1/2 tsp sugar

1 1/2 tsp, curry powder

1 fresh serrano chili halved length wise

1 cup chicken stock

14 oz can un-sweetened coconut milk

1 Tbs. fresh lime juice

1 Lb large shrimp peeled deveined

METHOD:

Finely chop onions and ginger. (you can use a food processor making sure it's not too fine) Heat a heavy bottom skillet on medium heat for 30 seconds. Add oil, onions and ginger. cook stirring frequently until onions begin to caramelize, about 4-5 minutes. Stir in curry and chili and continue to cook stirring frequently for another 2 minutes. Stir in chicken stock, coconut milk and lime juice. Simmer for 5-6 minutes stirring occasionally. The nice thing about this recipe is now the sauce can sit for awhile. Once you are ready to serve bring the sauce back up to a simmer and add the shrimp and cook until the shrimp is just cooked through, about 3 minutes. Add salt to taste, serve over rice.

GINGER RICE

Add 3 Tbs. grated ginger to your favorite rice recipe. When your rice is done. Fluff with a fork and add some chopped fresh basil and green onions . Add as much or as little as you like.

IT'S ALL GREEK TO ME

2011-02-17T15:47:00.000-08:00

I love , love Greek food. In high school I was lucky enough to have a greek friend, who introduced me culinary delights of Greek cuisine. While a high school senior her mother taught me how to make "Baclava", I still make it every Christmas. I also remember our families trip the Greece. We stayed at the local Hyatt. But as we were walking around the neighborhood we discovered a local restaurant, not intended for tourist. It was a best greek food I have ever eaten. I saw this recipe on the new "OWN" network. It is a recipe from Christina Ferrare's cooking show. It is fabulous. I must say a special thanks for Stewart (our Lamb) for giving his life for this yummy recipe. enjoy!

GYRO

1 lb. ground lamb

1/2 cup chopped onions

1/4 cup chopped fresh parsley

2 Tbs. chopped fresh mint

1/2 cup panko crumbs

2 Tbs. mayo

salt, pepper to taste

1/4 tsp. Cheyenne pepper

3 tbs. olive oil

Method:

Very simple. Combine all the above ingredients, except the olive oil. Form into logs, or if you will, a fat cigar. Heat olive oil. Brown gyros on all sides and cook until done. About 10 minutes. Place Gyro in a fresh slightly heat pita. Top with Istiki sauce (recipe below). Serves 5-6

TZATZIKI SAUCE

2 cups plain greek yogurt

1 large chopped peeled cucumber

zest from 1 lemon

3-4 Tbs. lemon juice

2 Tbs. chopped fresh mint

salt and pepper to taste

1 clove garlic crushed

1 Tbs. olive oil

Mix all of the above ingredients. (Taste good on anything)

A STICKY VALENTINES

2011-02-10T13:44:00.000-08:00

I never said I was clever... but i had this Idea while putting together a valentines box for some friends. I made this delicious soft, chewy carmel corn. Then I stuck on a note that reads " You can count on us when things get sticky" My goal was to do something quick and not have to go buy anything. I used what paper and ribbon I had on hand. This would be a great visiting teacher, or home teacher gift. Use your imaginations. Here is the recipe for the yummiest carmel corn around. guaranteed not to pull any fillings or teeth.

Happy Valentines Day ! Peggy

1 cup butter (two sticks)

2 1/2 cups brown sugar

1 cup karo syrup

1 can sweetened condensed milk

1 cup popcorn (un-popped)

You will need a very large bowl, or a large brown grocery bag will do. Pop your popcorn (dah). In a heavy pan melt butter, brown sugar and syrup over med heat, until it comes to a boil. Add the sweetened milk and boil another 3 minutes, stirring constantly. Immediately pour over popcorn and stir to coat. If using a bag, pour over popcorn and shake like crazy. Anyway have fun. Happy Valentines day! :) Peggy

CHEESE HEAD

2011-02-08T17:42:00.000-08:00

Another "super Bowl" has come and gone. Our dear friends the Flakes and the Kilbourns made the trek from Park City. They all say they come all that way to hang out with the Nelsons...but I have a suspicion it's the Pizza. What ever it is we love to see them each year. I think this year might be the 11th year we've all gotten together. In an earlier post I gave you my super bowl pizza recipe. This year I wanted try my hand at a red velvet cake. Rozlynn, who lives in the heart of red Velvet cake Mecca, gave me her Mother in laws recipe. I made the cake and Christie formed it into a "Cheese Head". It may look strange but tasted good

Cheers, Peggy

Pat's Red Velvet Cake

2 1/2 cups flour

1 tsp. soda

1/2 tsp. salt

1 tsp. cocoa powder

1 cup butter milk

1 cup oil

1 1/2 cups sugar

1/2 cup melted butter

1 tsp. vinegar

2 eggs

1 1oz bottle red food color

1 tsp, vanilla

chopped pecans (opt)

preheat oven at 350. Grease and flour pans. This recipe makes 2 8 or 9 inch rounds. I made one 9x9 square. You can also make this recipe into cupcakes. In a separate bowl mix the flour, soda, salt and cocoa. In a stand mixer cream oil with sugar, adding eggs one at a time. Next add vinegar and vanilla. Alternate dry ingredients with butter milk. At the very end add the food coloring. Cook 25-30 minutes. keep checking making sure not to over cook. Frost with your favorite cream cheese frosting. This cake would be perfect for valentines day.

SWEDISH LIMPA BREAD

2011-01-17T18:46:00.000-08:00

I stumbled across this recipe while planning a hugh "smorgasbord" for 150 people. I think we ended up making about 24 loafs. The bread is slightly sweet, moist with added flavors of anise and caraway. I used my bosh bread mixer. You can either hand knead, or use the dough hook on a Kitchen Aid. Another suggestion is to use "King Arthur" bread flour. I think it makes a better loaf of bread. So have fun with it. I guarantee you'll love

Bon Appetite, Peggy

2 cups orange juice

1 cube butter

1 1/3 cups brown sugar

1/4 cup molasses

2 1/2 tsp. caraway seeds

2 tsp. anise seeds

2 tsp. salt

2 cups cold water

3 Tbs. yeast

4 cups rye flour

5-6 cups bread flour

Combine the first 6 ingredients in a sauce pan and bring to a boil, boil for about 5 minutes. Let cool some, then add the salt and cold water. Test the temperature, then add the yeast. (remember too hot will kill the yeast. Too cold will not activate the yeast.) Add the rye and flour to make a soft dough. Knead for about 8-10 minutes by hand. The dough will be soft and slightly sticky. Let rise until double. Shape into 4 round loafs. Again let rise until double. Bake in heated oven at 350 for about 30 minutes.

Note: The next time I make this bread it will be in Mike's Great Grandmothers Hanna Nelsons stove. When Hanna and John Nelson arrived in Cache Valley from Sweden around 1900, their first purchase was a beautiful wood buring stove. We had it restored about 4 years ago and it cooks wounderfly.

THE GANGS ALL HERE

2011-01-15T06:08:00.000-08:00

Like a Las Vegas "ALL you can Eat buffet" this gang of 11 elk have feasted upon our neighbors hay barn. Eating all they can , and then some. Lucy for us, not so lucky for the owners of the hay, this as created a wonderful wildlife spectacle. The other evening while driving up my lane about 10 Elk were standing in our road. With just one leap, they all jumped over a 4 foot fence. Wow that was a sight to see. As you can imagine the amount of hay 11 elk consumed, causing our neighbors to cover the rest of there hay stack. The Elk have moved on, but the turkeys are here to stay. Why am I so shocked turkeys fly? they are birds after all. You just think of them walking around strutting their stuff. Strutting their stuff around here at night would mean certain death , and a delicious meal for the Coyotes. Now you have proof even freezing Cache Valley is beautiful in the winter!

Visitors welcome, Cheers Peggy

LAVENDER SHORTBREAD COOKIES

2011-01-13T20:34:00.000-08:00

I'm back in the saddle again. To start off the new year I have a lovely little cookie, that's simple but delicate and delicious. I hope you enjoy them.. Watch for more recipes to come.

Lavender Shortbread cookies

2 cubes unsalted butter chilled

1/2 cup sugar

1 1/2 tsp. dried lavender buds

2 cups flour

20 minutes before baking cookies , set out butter. Put sugar and lavender in a food processor and grind until fine. If you don't have a food processor use a pistil and mortar to grind lavender. add to sugar. In a stand mixer with the paddle attachment mix butter and sugar until soft (but not over mixing). Add 2 cups flour all at once mix until dough holds together. Roll out on floured surface and cut into desires shapes. Cook for 10-15 minutes in a preheat 350 oven. Or until bottoms are slightly brown.

Cheers, Peggy

YAM SOUFFLE

2010-11-23T20:01:00.001-08:00

Ok, Ok, I don't want to hear it, you don't like yams. You will never think of yams the same once you've tried the Nelsons "Favorite things" Thanksgiving Yam Souffle. People who claim to hate Yams have changed their tune once they've put this tasty dish in their mouth. It's not to late the run out and get the ingredients. It whips up fast, and is easy to transport. This recipe would complement any holiday menu.

Bon Appetite. Peggy

Yam Souffle

3-4 large peeled and boiled yams

3 eggs

1/2 cup milk

1 tsp. vanilla

1 cup sugar

1/2 tsp. salt

1/3 cup melted butter

In a large mixing bowl, mash yams. Add all other ingredients, mix well with an hand mixer or your stand mixer. Pour into greased baking dish. Sprinkle with topping. Bake at 350 for 35-40 minutes.

Topping

3 Tbs. butter

1/3 cup flour

1 cup brown sugar

1 cup chopped pecans

THANKSGIVING "FAVORITE THINGS"

2010-11-22T18:10:00.000-08:00

Thanksgiving is this week, and being inspired by Opah's "Favorite Things" show. I thought I would let you in on some of the Nelsons favorite things for Thanksgiving. Our first favorite thing is going to be our simple stuffing. No wild mushrooms, or truffles just simple delicious ingredients. It's easy to remember too. Every ingredient is in the amount of 1. Thanksgiving is all about tradition. If you don't have a stuffing your family uses. Try this one you'll be extremely happy with the end product.

Nelsons #1 Stuffing

1 Loaf of good quality white bread ( I use french bread)

1 cube butter

1 onion chopped

1 celery stalk chopped

1 tsp. salt

1 tsp. sage

chicken stock

The night before, tear the bread into small pieces. Let set over night so it dries out a bit. In a large frying pan melt butter. Saute in melted butter the onions and celery. Saute until soft about 5 minutes. Place bread in a large bowl, pour over bread the sautéed onions and celery. Toss with bread. Add salt and sage and toss once more. Now add the chicken stock, starting out with a small amount. The only trick to this simple recipe is how much stock to add. To much stock will cause for a soggy stuffing. Add just enough so the stuffing feels moist. cook in an oven proof dish which has been buttered. Bake at 350 for 25- 35 minutes or until the stuffing is lightly browned on top.

Bon Appetite Peggy

The Perfect little Cake

2010-11-10T21:40:00.001-08:00

I've decided i like making small little cakes. The t cake in the picture above is a small perfect little chocolate cake. I used the top pan in a set of wedding cake pans, It measures 6 inches. It serves a generous 4 or and nice small piece to 6. Who needs left over cake when one is watching their weight and sugar intake. What really makes this cake perfect is the taste. It's really the perfect chocolate cake. The recipe comes from the junior league cook book from New Orleans. I bought my first copy about 23 yrs ago. And was lucky enough to get a new copy just a year ago from Brooke and Steve. If you can get your hands on a copy, you'll love all the fantastic old southern recipes. If you don't have a cute 6 inch pan , this cake is just as yummy in a 9x13 pan. Bon Appetit, Peggy

Perfect Chocolate Cake

Bring to a rapid boil:

1 cup water 1 cube butter

4 Tbs. cocoa 1/4 cup shortening

mix and pour into into coca mixture:

2 cups sugar 2 cups flour

Add:

1/2 cup butter milk 1 tsp. soda

1 tsp. vanilla 2 eggs

Beat together and pour into desired pans, which have been greased and floured

bake at 350 until center test done.

Beverly Nelson's Chocolate frosting

1 cube butter softened

1 lb powder sugar

3 Tbs. cocoa ( add more or less )

cream

1 tsp. vanilla

Mix butter, powder sugar and cocoa. Add vanilla and a small amount of cream. The cream is a matter of choice. More cream thinner frosting. Less cream thicker frosting. If you have a stand mixer, I found if you beat it on high for a few minutes air is whipped into the frosting making it fluffier.

TARTE TATIN

2010-10-25T19:14:00.000-07:00

Tart Tatin is a famous french upside-down apple pie. The name came about when two unmarried sisters named Tatin, hurriedly made an apple tart and forgot to put the crust on the bottom. The famous "Maxims" restaurant was said to have sent a spy posing as as gardener to get the recipe. He did successfully and the Tart tain was made famous in his Paris restaurant

You can make this delicious Tart at home with little or no effort. The only rule with this desert is , it always should be served warm. With a dollop of Creme Fraiche or ice cream.

First make your crust and chill

1 1/4 cups flour

1 Tbs. sugar

1/2 tsp salt

1/4 cup unsalted butter (cut into small pieces)

3 Tbs. vegetable shortening

3 or more Tbs. cold water

Using a food processor combine flour, sugar and salt. pulse to blend. Add pieces of butter and shortening. Pulse until flour resembles small peas. Add water a small amount at a time until dough just comes together. Shape dough in a ball wrap and chill until ready for use. If you don't have a food processor you can blend the butter and flour by hand with a pastry cutter.

Tart

You will need a pan that is oven proof. In specialty stores you can buy a Tart Tatain pan. I was lucky enough to but mine at the famous Paris Cooking store "E DEHILLERIN". The pan must be oven proof and you should be able to turn the pan upside-down on a plate. A cast Iron skillet would work well too.

1/4 cup unsalted butter

3/4 cup sugar

6 cooking apple, peeled and sliced

In your oven proof pan of choice. Place pan on med heat and add butter. Once butter is melted sprinkle on sugar evenly. Continue cooking until butter sugar mixture turns amber color. (make sure you don't burn) Add the first layer of apple in a nice design (this will be the top of the tart) place rest of apple and cook caramelizing apples, about 10 minutes. Remove from the top of the stove and add the crust. Bake at 350 for about 30 minutes until crust is brown. Remove from oven and let rest for about 5 minutes. Place a large flat plate over pan and invert the plate and pan together. Remember to serve warm.

" THEIR DAYS MAY BE NUMBERED"

2010-10-15T11:37:00.000-07:00

Let me introduce the "boys", Stewart and Shish-kabobby. As the title might suggest, they aren't pets, but food. I know it sounds harsh, but November 2nd they will take that final ride to the butcher. This is my first attempt at eating what I raise. For those who say "I don't like lamb" you are missing out. I've posted a simple recipe on how to make the perfect lamb chops

from "Mario Batalli". If you have a fantastic lamb recipe, please share. I have a cousin in Payson who raises lambs and makes a lamb sausage. I'll let you know on that one.

Bon Appetit Peggy

GRILLED LAMB CHOPS

serves 4

3 lbs lamb rib chops (preferably organic, grass feed happy lambs like mine)

Zest of 3 lemons

1/4 cup finely chopped fresh mint

1 Tbs. sugar

1 tsp. each salt and pepper

In a food processor or a small bowl. combine the zest of 2 lemons (the rest of lemon for garnish)

sugar, mint and salt and pepper. Process until the mixture resembles sand. Rub each chop well. Cover the chops and set aside.

Preheat grill or broiler. Cook until medioun rare. About 5 minutes on each side. (internal temperature at about 130 on an instant read thermometer) garnish with remaining lemon zest. Serve with your favorite mint jelly

GOD BLESS

2010-09-30T11:31:00.000-07:00

In honor of MARK FORESTER Killed in action in Afghanistan Sept,29 20010

Our love and support goes out to the Forester Family.

THE PURPLE APPLE "APPLE PIE"

2010-09-19T19:42:00.001-07:00

Rozlynn, my daughter just called me and asked about making an "Apple Pie". Apple pie is actually my speciality. I learned from the best pie maker, my mom. Every year on the farm I bottle 50 or so quarts of apple pie filling. So If you aren't lucky enough to have some of my pie filling, then go out and buy some apples. What kind of apples? Any cooking apple. Ask someone in the produce department if you have questions. Before making the filing I like to make the crust first and set it aside (recipe below).

~HERE'S HOW TO MAKE THE FILING:

Peel and cut apples into wedges. About 6-7 large apple. Toss the apples with sugar (depends of the tartness of the apples and how sweet you like things. I would say 1/2 -3/4 cups sugar). Now toss in a squeeze of lemon juice, 1 tsp cinnamon, 1/4 tsp. nutmeg and about 2 Tbs. flour. A little trick I do is sprinkle a little sugar onto the bottom of the pie before adding the apples. This keeps the crust crisp.

Now that your apples are in the shell. Sprinkle with a little more sugar and dot with butter. This means cutting little pieces of butter and putting them over apples, about 1/4 of a cube. You can either make a crumb topping (recipe below) or use the dough you will have left. (The picture above shows a crumb topping). I add a teaspoon of lavender just to shoot it over the stars. Cook your pie at 350 until nice and brown. If the edges get too brown you can add strips of foil.

Bon Apetit,

Peggy

PEGGYS PIE CRUST

2 cups flour

1 tsp. salt

1 Tbs. sugar

2/3 cup shortening + 2 tbs.

8-10 Tbs. Cold water

In a bowl add flour, sugar and salt. Cut in Shortening. To cut in shortening a pastry blender works the best. If you don't have one a few pulses in a food processor will do the trick. Anyway the flour mixture should resemble small peas. Add cold water and barley stir. To much working with the dough causes a tough crust. Gather dough into a ball, and refrigerate for 20 minutes or so. Cut the dough in half. If not using the other half for your dough for the top crust. I always roll it out into a pie pan and freeze. Roll out dough on a boardusing a small amount of flour so dough does not stick. Line pie pan with dough leaving enough extra around the edges for a good crusty edge. If you are putting a top crust on make sure you cut some slits for the stream to escape. Happy pie Making

If your dough doesn't come out perfect, no big deal. Just patch it with extra dough. Once it's cooked no one will care or know.

CRUMB TOPPING

1 cup flour

1 cup sugar

1 cup cold butter

1 tsp. Lavender buds ( opt)

Mix sugar and flour together. Cut in butter. Sprinkle over pie and bake

HARVESTING TO PRESERVING

2010-09-15T16:58:00.000-07:00

It's the season once again when the garden has given out, the nights turn cold and the veggies are ready to be picked. I love to bottle, don't ask me why , I just love it. Maybe because it's looks to pretty on the shelf. The family has their favorites like... Polish Dills, sauerkraut, Relish, Pickled bean salad, Pickled Hot and Spicy Vegetables along with a few others. Above are the Pickled bean salad, and the Pickles hot vegetables. What do you do with them. Well the men in our family are Hot and Spicy, so they just open a bottle and eat the vegetables. The Bean salad I use in Salads, or right out of the bottle. If you have never canned, these are easy recipes to get started on. So head the your local farmers mrkt. this weekend and get started.

PICKLED BEAN SALAD

4 lbs. any variety beans you like, cut in half

2 cups sliced celery

1/2 lb sliced onion

2 cups chopped red pepper

2 cups carrots sliced

2 1/2 cups sugar

1 Tbs. mustard seeds

1 tsp. celery seed

4 tsp. canning salt

3 cups white vinegar

1 1/2 cups water

Wash and cut up veggies. In a large pot, bring water to boil, add veggies. Cook until crisp tender 5-7 minutes. Drain, keep hot.

Combine sugar, mustard seed , celery seed, salt, vinegar and water. Bring to a boil, reduce to a simmer and cook 10 more minutes.

Pack warm veggies into hot Pt. jars leaving 1/4 inch head space. Ladle hot liquid over veggies-leaving 1/4 inch head space. Remove air bubbles, place on new lids and process in a hot water bath for 15 minutes.

* note: you can use this liquid and same method to can any vegetable.

Cheers,

Peggy

MAGICAL CARROTS (and a yummy recipe)

2010-09-06T18:15:00.000-07:00

Who buys "real" carrots anymore. Some might think carrots come out of the ground short and all magicilly the same size, but surprise, they do not. Carrots maintain our body's acidic and alkaline properties. Carrots promote healthy bones, eyes, skin and heart muscles. Did you know most of the healthy mineral content in carrots lie very close to the skin, so peeling or scraping can remove all the healthy benifits. What can you do with carrots other than dip them in ranch? Let your imagine run wild. Here is our families favorite, especially my son in law, Steve.

Company carrots

2 bunches (2lbs.) carrots, whole 1/4 cup saline crackers, finely crushed

1/2 cup mayonnaise 2 Tbs butter, parsely, chopped Paprika

1 Tbs onion, minced salt & pepper to taste

1 Tbs prepared horseradish

Cook whole carrots in salted water til tender, saving 1/4 cup cooking liquid. Cut leangthwise in narrow strips. Arrange in 9"x 9" baking dish. Set aside. Combine cooking liquid with mayo, onion, horseradish, salt and pepper. This may be done ahead.

To serve, pour sauce over carrots. Sprinkle cracker crumbs, parsley and paprika on top. Dot with butter. Bake at 375 for 20 minutes.

Cheers,

Peggy

Lavender Biscotti

2010-08-31T09:20:00.000-07:00

This is a great biscotti recipe, not too hard and not too soft.....just right

1/4 cup butter
4eggs
1 cup sugar
2 teaspoons vanilla extract
2 teaspoons almond extract
2 teaspoons anise (or orange) extract
1 teaspoon dried lavender buds
2 + 1/2 cups flour
1 teaspoon baking powder
1/2 cup sliced almonds

Start off by preheating the oven to 350 degrees.

Grind the lavender in a grinder or a mortar. Melt the butter in a medium bowl, add eggs, sugar, extracts and lavender, mix well using a large fork. Then add flour and baking powder, mix, add almonds, mix well. Place the clumpy dough on a buttered cookie sheet, in a form of a flat oblong (I use one of those cooking mats).

Bake 20 minutes or until the edges turn golden. Cool for 10 minutes, then remove from the cookie sheet, slice with a serrated knife into 3/4 inch thick slices. Place the cut side down on the same cookie sheet (no need to butter the cookie sheet again) and bake for 15 minutes longer. Turn over and bake another 5 minutes. Remove from oven, cool and store in an airtight jar. Serve with your favorite beverage.

lavender sachets

2010-08-26T14:09:00.000-07:00

My daughter Brooke made these lavender sachets from vintage handkerchiefs that I have been collecting for a while now. They are filled with our freshly harvested and dried English lavender.

One of these sachets can fill an entire room with a wonderful fragrant lavender smell. I have been busy harvesting my veggies and picking my tall beautiful sunflowers. I also have some delicious recipes on the way...

Cheers,

Peggy

HOLY GARLIC PART DUO - THE HARVEST

2010-08-05T06:56:00.000-07:00

35 glorious heads of garlic is what the harvest yielded. Now what to do with it all ? well you know I'm a fan of garlic , and it's flavor is unsurpassed. The following is recipe for HERB BUTTER is one I've used for years. This butter enhances anything you can put it on. So try it! you'll be hooked. Buying the fresh herbs may be pricey, so share the cost of the fresh herbs with a friend. Or do what I do grow the herbs yourself. This recipe freezes well.

Bon Appetit

HERB BUTTER

1 cup unsalted butter slightly softened

Chopped fresh Herbs:

1 Tbs. parsley

1 Tbs. tarragon

1 Tbs. chives

1 Tbs. chervil

1 Tbs. thyme

2 gloves garlic

2 shallots

1 tsp. salt

pepper to taste

With butter room temperature, mix all of the above ingredients together. Roll into cylinders using wax paper. At this point you can freeze for several months.

How to access The Purple Apple's recipes using lavender

2010-08-04T16:15:00.000-07:00

For recipes using lavender please click the link on the right hand side of this page titled "The Purple Apple's Recipes".

Here you can find fun, easy, delicious and creative ways to cook your lavender.

getting ready for Farmers Market

2010-08-02T10:31:00.000-07:00

This weekend we had a booth once again at the Cache Valley Farmers/Gardeners Market.

I sold my French and English Lavender.

We spent Friday afternoon removing the buds from the lavender and then sifting them to remove any unwanted leaves and stems. It was a tedious process but we sure smelt good when it was done.

Garlic

2010-05-05T14:38:00.000-07:00

H O L Y ~ G A R L I C

Look what has popped up in my garden...GARLIC!! Garlic isn't apart of the Holy Trinity in Cajun cooking, but it's holy to me. Garlic along with onions are so intertwined in what and how I cook, I feel stifled without them. My parents were great cooks who knew how to season so well. And you might guess garlic and onions were ever present in my home growing up. So If you aren't a garlic lover or a garlic user, get on board. And come on, use the real thing. Garlic is used in many dishes , but one I love because it's so versatile is "Aloli". This is packed with flavor, and will make the ordinary hamburger or sandwich scream with flavor. Try it, you'll love it!

A I O L I

1 egg

1/2 clove garlic (1/2 tsp)

1 tsp. Dijon mustard

1/2 oz. white wine vinegar

4 oz. veg oil

1 oz. olive oil

1/4 tsp. kosher salt

1/8 tsp. black pepper

1/8 tsp. cayenne pepper

In food processor or blender puree the egg yolks, garlic, mustard and vinegar until smooth and creamy. Combine oils. With motor running slowly drizzle into food processor until emulsified. Remove to a bowl and add salt and peppers. cover and refrigerate until ready to use. Can last a couple of weeks refrigerated.

Bon Appetite, Peggy

sowing season

2010-05-01T08:47:00.000-07:00

It is time to plant here at our farm in Cache Valley. I am excited to plant vegetables, potatoes, beans, pumpkins, gourds and much much more. Not to mention our raspberries, strawberries, and plethora of perennial flowers that I am waiting anxiously to bloom.

Isn't it just beautiful? This is a picture of me in our vegetable & lavender garden last year.

"Mon Sherry", cooking with Sherry...

2010-04-30T07:14:00.000-07:00

What is sherry?

What is sherry? Not being knowledgeable myself I had to learn what makes this liquor different from wine, and a must in your kitchens pantry. So What is sherry...It's a fortified wine. Meaning once the wine becomes fermented it's fortified with Brandy. And if the Label says "Sherry" that means it can only come from the "Sherry Triangle", in Spain.

Okay, now that you know the history. Here is a recipe for an easy sherry mushroom sauce That is so yummy and tastes great over everything.

To Begin...

As I mentioned this sauce is fabulous over Chicken, Pork or beef. The basic flavors begins with using the dripping and the goodness that comes from the pan you've cooked your meat in.

For example if I cooked chicken I would saute and cook the chicken in a skillet where I have melted 3 Tbs. butter, and 2 Tbs oil. (Adding oil to your butter allows you to cook at higher temp without burning the butter). Using this same method you can saute steaks or my favorite a pork loin. I use my Mom's treasured cast Iron skillet.

Season the loin well, melt the butter and oil. Brown the loin on all sides, pop in the oven and cook at 325 until meat thermometer reads 155-160.

NOW you are ready for the sauce...

Sherry Cream Mushroom Sauce

2-4 Tbs butter

2 Tbs. oil

1/4 Lb mushrooms, sliced

1 Tbs. chopped garlic

1 green onion, chopped

1/4 cup sherry

1/2 cup heavy cream

If the butter has overly browned, pour off and add another 2 Tbs. butter. Add mushrooms, garlic and onions and saute over high heat until mushrooms are soft. Add Sherry, bring to a boil, and reduce by half (this means allowing half of the liquid to cook out, do not pour out half of the liquid). Making sure you stir up all the bits of goodness left in the pan from your meat. Add cream, bring to a boil and reduce to desired thickness. Taste to correct seasonings.

This sauce is so good you'll want to DOUBLE it!

Bon Appetite,

Peggy

lavender

2010-04-22T16:07:00.000-07:00

Easter Dinner

2010-04-13T14:05:00.000-07:00

This is Brooke, Peggy's daughter. I am posting this picture to show off my moms fabulous and delicious Easter Dinner. Potatoes au gratin, roasted asparagus, chevre salad, Lawry's seasoned spinach and baked ham. yum. I think my mom needs to post the recipes for all of these, what do you think? :)

I also wanted to let you know I am the reason her blog has changed looks. I was messing around with backgrounds because I found this Lavender one, but I don't like it as much as the other one and when I went to change it back I lost it. :( I am still searching for the original one, so sorry mom.

EGGS ON THE GOLDEN ROD

2010-04-06T07:39:00.001-07:00

So what the heck is "Eggs on the golden rod"? it's a fantastic, simple meal that gets rid of those extra Easter eggs, and left over ham. My mother made this every year right after Easter. Above are our leftover Easter eggs. You can't tell from the picture , but they are what a farmer would call a pee wee egg. Even a chicken has to learn by starting out small. They are so cute and just a mouth full.

Eggs on the Golden Rod

Make a basic white sauce. Peel a couple of eggs, as many as you would like. Chop the whites and reserve the yolks. Add the whites and some leftover ham to the the white sauce.

Now Toast and butter a couple of bread. Spoon the whites sauce over top, and crumble the yolk over top (this creates the golden rod effect). It's simple and delicious.

Cheers, Peggy

Boiled Alive! -asparagus

2010-03-18T08:29:00.000-07:00

Boiled Alive!

A sure sign that spring here, and Easter is near is the price of asparagus. Now that the price is manageable and the Asparagus is in season, take this opportunity to use it in many dishes. I will give you a couple of asperagus recipes I use.

My mom was a fabulous cook. But she like many women of her era over cooked their vegetables. Well Asparagus is no execution. My mom used to boil her Asparagus to death! When the asparagus come out it was mussy and limp. My most favorite way to cook asparagus is to roast it. Roasting retains the color, and enhances the flavor.

Roasted Asparagus

1 lb Asparagus'

1 Tbs. olive oil

1 Tsp. kosher salt

All the above ingredients are not exact amounts. Preheat oven to 450. Wash Asparagus and trim off hard woody bottoms. Lay asparagus in cookie sheet. Drizzle with olive oil and sprinkle with Salt. Roast in the oven for about 10 minutes. While roasting, shake the pan a few times so asparagus is cooking evenly.

Now you can just munch it down, or I have my all time favorite salad I use asparagus in. It would make a wonderful Easter dinner salad or nice spring salad.

Shrimp And Asparagus Salad with Chive Aioli

serves 6-8

Dressing

2 cups mayo

1/4 cup white wine vinegar

1/2 cup chopped fresh chives

2 Tbs. water

2 garlic cloves, minced

Whisk together dressing ingredients. Season with salt and pepper to taste. Make early in the day so flavors can blend.

1 Lb asparagus (roasted)

Lettuce, I like a nice spring mix

1 lb cooked shrimp

cherry tomatoes halfed

A note about lettuce. I like a nice head of leaf lettuce, so I can wash it my self. I really don't like bagged lettuce. I don't think they are washed well or are fresh. Plus it's alot cheaper to wash your own. One Items you need is a Salad spinner. They are inexpensive and wonderful for spinning dry almost anything. Ok back to the recipe...

Place lettuce on plates. Arrange shrimp, tomatoes and asperagus on top of the lettuce. Drizzle on dressing... It will be a hit.

This week I will post a couple of other asparagus recipes. Plus we will see how my own asparagus patch is doing. I also have to show off my French asparagus dish. No not a recipe, but an actual dish used only for serving asparagus. Got to love the French!

Cheers, Peggy

Shhh.....Peggy's secret Pizza sauce

2010-03-15T06:11:00.000-07:00

This weekend I had the pleasure of hanging out with the grandkids, Max and Mimi. Now when you're at grandmas there is always cooking going on. When I have guest or family over I always ask them what would they like for dinner. Well the grandkids are no exception. When I asked them what they wanted for dinner the reply was "we want to make our own Pizza" So we hurried to Maceys, their favorite grocery store and bought the fixings. The cart had mozzarella, pepperoni, mushrooms, olives, tomatoes and basil. You are asking, were is the bottled pizza sauce? Oh, no no no not at the Nelsons we make our own sauce. It's easy, fresh and GOOD! You might think, they are just kids why go through the trouble. Well my grandkids have very sophisticated pallets, they like good food too! for example Mimi, Max and I had a can a sardines and crackers for a snack.

Ok from the picture you can see I have people make their own pizzas in a pie tins. I have a bunch of those cheap Marie Calenders pie tins, At least something good comes out of those pie tins. Heaven know the pies are questionable (my own opinion, I'm a pie maker) So here is what you do. Give every one their own pie tin , have all the fix-ins ready, the sky's the limit. Now have people create their own pizzas. Since you are creating good food. You can have an adult party where you make your own pizzas - which is a lot of fun. People like to be in the kitchen engaged in cooking. Add a good quality salad, some garlic bread and you have a party. So here is the secret pizza sauce and pizza dough recipe. Ok Ok you caught me, I make my own dough too. it's also easy, fresh and good.

Peggy's Pizza Sauce

3 medium tomatoes (about 1 lb)

2 Tbs. olive oil

1 clove of minced garlic

1 Tbs. chopped fresh basil

1/4 tsp. salt

1/4 cup white wine

Pour boiling water over tomatoes to loosen skin, peel and finely chop. Heat olive oil in a medium sauce pan. Add tomatoes, garlic, basil, salt and wine. Bring to a boil, cover and reduce heat to low and simmer for 15 minutes. Remove lid increase heat to med- high. stirring often as sauce begins to thicken. Reduce sauce to about one cup.

I double this sauce for 1 large pizza or 6-8 individual pizzas. A little sauce goes a long way. I also make this sauce a couple of days ahead, or you can freeze for months.

Pizza Dough

3 cups flour

1 pkg. quick-rise yeast

3/4 tsp. salt

1 1/4 cups warm water

2 tsp. honey

1 Tbs. olive oil

In the bowl of a stand mixer add 2 1/2 cups flour, yeast and salt. Mix into warm water, honey and olive oil. Mix warm water into flour with dough hook. mix until dough is one ball. Adding flour if needed. Knead for 3-5 minutes with dough hook. Turn into greased bowl and let rise until double in bulk.

So here you go. Of course this all can be made into one large deep dish pizza. This dough will make 1 large or 6 individual pizzas.

Cheers, Peggy

SLEEPING WINTER

2010-02-21T20:49:00.000-08:00

Sleeping Lavender, cold days and colder nights..

When is winter going to end? Here I sit crossing fingers and toes, hoping that all is well with the Lavender crop. Only Spring will tell.

Not only has the Lavender been sleeping, but I feel like I've been moving in slow motion all winter, in a sleep like daze. This is evident in the lack of post. But I am waking up in anticipation

of spring and warmer days ahead. I Am involved in a "Master Gardner" course. Just thinking of , planning and ordering seeds for the new spring garden has done much to awaken my sleepy mind. And a hope for warmer days ahead. Whats in store for the New Year? Lots of new recipes. And new and amazing gardening tips I learn from the "Master Gardner" course. One Tip I have already learned

is that Gardening has exploded the last couple of years. This has resulted in a seed shortage. So order or buy your seeds early for best selection. Cheers

Valentine's Dinner

2010-02-17T22:20:00.000-08:00

Sorry I have been absent from this blog for a while, I have worked really hard the last few months putting most of my recipes in a cook book for my daughters and daughter-in-law. I am proud to say that I gave my first of these cookbooks away to my oldest daughter Brooke on Sunday at our Valentine's dinner.

So be looking for my recipes which I will soon be posting on this blog.

One More Julia -Samon Fillet

2009-09-24T04:29:00.000-07:00

Where have I been you ask, well I have been busy doing the " SPA" thing (I'll explain later). As promised I will give you one more of my favorite recipes from Julia Child's book. Actually only part of the recipe is from "The Book" and that's the sauce. You know the French, masters of sauces. So the recipe I am giving you is called "Salmon Fillet" in pastry with lavender, served with a " Beurre Blanc" sauce. Don't let the name scare you it's quite easy and delicious! Oh If you need Lavender, drop me a note and I'll send you some free! So in the words of Julia Child's "no fear"!

Salmon Fillet

Serves 5

two - 1 pound salmon filets (wild salmons flavor is superior but pricey)

Stuffing:

1/2 cup coarsely ground walnuts

1/4 cup bread crumbs (freshly made is best)

1/4 cup melted butter

2 TBS. chopped parsley

1/2 tsp. lavender buds

1 lemon

salt and pepper to taste

1 package of phyllo pastry (thaw in the refrigerator)

1/2 cup melted butter

Mix the stuffing ingredients together, set aside

Fit the two fillets together like you would a sandwich. With the stuffing as the filling. Chill for 30 minutes. The stuffing will harden, and the fillets will be easier to cut. Cut the fillets across to make 5 portions

Preheat the oven to 425. Place a single layer of phyllo dough on a board and brush with melted butter. Repeat this until you have 4 layers. Place the fillet on the dough salt and pepper squeeze some lemon juice on each fillet and if you want sprinkle more lavender. Wrap creatively, making sure the fillet is sealed.

Place each packet on a un-greased cookie sheet . Drizzle with melted butter Bake on the lowest shelf for 20 minutes . serve immediately with a beurre blanc sauce.

Beurre Blanc Sauce:

(makes 1 -1/2 cups)

1/4 cup white wine vinegar

1/4 cup white wine

1 TBS finely minced shallot

1/4 tsp. salt

1/8 tsp. fresh pepper

12 oz best quality chilled butter, (3 sticks cut into 24 pieces)

lemon juice

In a medium sauce pan boil the liquids, shallots and seasonings until reduced to about 1 1/2 TBS.

Remove pan from heat and immediately beat in (with a wire whip)

2 pieces of butter. As the butter softens and creams in the liquid, beat in another piece. Then set the pan over very low heat and. beating constantly, continue adding successive pieces of butter as each previous piece has almost creamed into the sauce. The sauce will be thick and ivory colored, the consistency of a light hollandaise. immediately remove from heat as soon as all butter has been used. season to taste. Spoon over filet which have just been removed from the oven. Serve extra sauce in a barley warmed bowl.

This sauce is wonderful over all fish, asparagus, cauliflower or egg dishes.

Bon Appetit, Peggy

grandkids in the garden!

2009-08-12T22:35:00.000-07:00

Picking Vegetables! what are grandchildren for if you can't put them to work. Notice the mud. They had a ball getting really dirty. Thanks Max and Mimi for your help!

love Grandma Peggy

Julia and me

2009-08-12T21:26:00.000-07:00

" This is a book for the servantless American cook who can be unconcerned on occasion with budgets, waistlines, time schedules, children's meals, etc..." This is the first sentence in the forward of "Mastering the Art of French Cooking"

Me, I'm not a movie critic, but I have to give the new Movie "Julia and Julie" 2 big thumbs up. Mind you I might be a bit prejudice. I do love Cooking, France and Julia Child. I am lucky enough to have in my possession "The Book" (mastering the art of french cooking) Some years back as I was helping my mother in law clean out, wash up and organize her kitchen. She gave me her copy of " Mastering the art of french cooking" The book is well loved and used. after all it's a 6th edition and was printed in 1964.

I won't and can't compare myself with Julia Child. But as she did I spent some time in France. And like her wanted to find things to do to fill my days while the children were in school. I'd browse the numerous Marches. For example the Versailles Marches was

on Tuesdays and Sunday. St. Germain Wednesday and Saturday. I learned not to touch the fruit or veggies but simply point and let the vendor touch. I too took many cooking classes. One was in the basement of the Ritz. But my favorite was a two week course taught by young American chief who once was the personal chef to the Rothchilds. Four of us cooked every day in her small kitchen. I learned allot but mostly I Cherish the memories.

Well on to my favorite recipes in Julia's book. I will share them periodically, but since I've been so inspired by the movie I'll share my top five in the next two weeks. Here we go....

MOUSSELINE AU CHOCOLAT

4 egg yolks

3/4 cups fine sugar

6 oz semi sweet baking chocolate

1 1/2 sticks softened unsalted butter

pinch of salt

1 tbs. sugar

Beat the egg yolk and sugar until the mixture is thick, pale yellow and falls back on itself foaming a slowly dissolving ribbon. Then set mixing bowl over the not quite simmering water and continue beating for 3-4 minutes until the mixture is foamy and too hot for your finger. Then beat over bowl of cold water for 3- 4 minutes until the mixture in cool and again forms the ribbon. It will have the consistency of mayonnaise.

Melt the chocolate over warm water.. remove from heat and beat in butter a bit at a time, to make a smooth cream. Beat chocolate into egg yolk mixture.

Beat egg whites with salt until soft peaks are formed: sprinkle on the sugar and beat until stiff peaks are formed. Stir in 1/4 of the egg whites into the chocolate mixture. Fold in the rest.

Refrigerate at least 2 hours or over night. Can be served with whipped cream. Bon appetite

* please don't use your generic chocolate chips. Like the forward says this book and the recipes in it are for the occasional splurge. So go out and buy a really good chocolate!

JULIA !

2009-08-12T21:23:00.000-07:00

Cherry recipes

2009-07-09T06:13:00.000-07:00

IT'S summer time, and a plethora of fruits and veggies are emerging. I always love when cherries come on. Then I know summer is n full swing.

Last night I taught a class on Lavender. Growing it, and cooking with it too. If you have never had a dish with a hint of lavender in it. Your missing a great flavor sensation.

Here are two recipes using cherries in combination with Lavender

Caramelized Lavender Cherries

Melt 1/4 Cup butter in large frying pan over medium heat. Add 3 TBS. packed brown sugar, 1/2 tsp. culinary lavender, 2 cups pitted cherries, and a squeeze of fresh lemon juice. Simmer until cherries are warm. Spoon over anything! pound cake or ice cream.

RED WINE LAVENDER CHERRY SAUCE

In a frying pan over medium heat, saute a couple of sliced shallots, and 2 Cups pitted cherries in olive oil until onion are brown. Mix in 2/3 cup red wine, 1 Tbs. orange zest, 2 Tbs. sugar and fresh orange juice. A pinch of salt and 1/2 tsp. culinary lavender. Cook stirring often until sauce reduces by half. Spoon over chicken, and sprinkle with fresh thyme. I also rubbed my chicken parts with olive oil, salt and pepper, lavender and fresh rosemary

*Note. It's important t0 use culinary lavender. The Purple apple sales high quality culinary lavender. A two oz bag (1 cup) is $4.00 free shipping.

Enjoy all the goodies that are now available in the garden, or on the tree. Eat locally and in season.

Cheers Peggy

GARDEN FRESH HERB RECIPES

2009-07-01T21:16:00.001-07:00

OK, now that you have gone out and bought a basil plant. To prolong the life of your plant, keep snipping off the flower that will form on top.

This next recipe also requires some fresh herbs. It's a crowd pleaser for sure. How could it not be, It's made with butter and cream. YUM

CREAMY PASTA SAUCE WITH FRESH HERBS

1 1/4 C. heavy cream

4 Tbs. butter

1/2 tsp. salt

1 C. finely chopped fresh herbs. (example:Basil, mint, chives or Italian parsley)

1/8 tsp. grated fresh nutmeg

pinch cayenne pepper

1 C. grated Parmesan cheese

8oz. angel hair pasta

Combine the cream. butter, salt, nutmeg and cayenne. Simmer on low heat for about 15 minutes, or until sauce is slightly reduced and thickened. Whisk in cheese and herbs. Cook another 5 minutes. Correct seasoning. And serve immediately over warm pasta.

*Note Fresh nutmeg is wonderful, It's worth looking for. Also a kitchen tool which in my opinion is a must in your kitchen is a "Microplane" This will grate your nutmeg, parmesan cheese and any things else .

The next recipe is a middle eastern dish that I love. It also incorporates a couple of fresh herbs. It's relatively inexpensive to make and good for you too!

TABOULI

3 C. finely chopped flat leaf parsley

1/2 C. finely chopped mint

4-5 finely chopped green onions with green parts

4 ripe tomatoes chopped

1 C. bulgur wheat

1/2 tsp. allspice

1/2 C. lemon juice

5 Tbs. good olive oil

salt and pepper to taste.

a couple shakes Tabasco to give it a little zing

rinse bulgur several times. Then soak for 20 minutes. In large bowl toss rest of ingredients. Drain bulur and add to your large bowl. season to taste. Toss well. Tabouli benefits from resting. 1 hour in the refrigerated would be good.

Enjoy! if you have any comments or questions feel free to contact me. Also any suggestions on future recipes or subjects drop me a note.

Cheers Peggy

THOUGHTS FOR THE DAY

2009-06-29T07:01:00.000-07:00

When written in Chinese the word CRISIS is composed of two characters. One represents DANGER and the other OPPORTUNITY.

FEAR NOT, BE OF GOOD CHEER. THE FUTURE IS A BRIGHT AS OUR FAITH!!

-Pres. Thomas S. Monson

Peggy's Pesto and more recipes...

2009-06-25T08:19:00.000-07:00

RUN don't walk and go buy yourself a basil plant. You say you don't have a garden! Do you have a sunny spot and water? Then you have the beginnings of a garden. To start your garden plant a basil plant in a good size pot. As it grows keep plucking off the leaves and make yourself or family some of the many dishes in which basil is a star. Dishes like pesto, pistou and pizza sauce. All these dishes can be made now while basil is plentiful then frozen to be used all year round. Here are 3 recipes that you can make now and freeze.

PEGGY'S PESTO

2 cups loosely packed basil leaves

1/2 cup olive oil

2 Tbs. pine nuts

4 clove garlic

1 tsp. salt

3/4 cups grated Parmesan cheese

3 Tbs. softened unsalted butter

Put basil, olive oil, pine nuts, garlic and salt in a food processor or blender. Blend or process until smooth. Transfer to a bowl and stir in the cheese and butter. This sauce will melt over warm pasta. If freezing put in small freezer bags, small canning jars or plastic containers.

FRESH PIZZA SAUCE

4 med plum tomatoes, or 1 pound

2 Tbs. olive oil

1 clove garlic

1 Tbs. chopped fresh basil

1/4 tsp. salt

1/4 cup white wine

Pour boiling water over tomatoes, so skins come off easily. Peel and chop. Heat oil in sauce pan over med heat. Add tomatoes and garlic, Saute for 5 minutes. Add basil , wine and salt. Bring to a boil, cover and reduce heat and simmer on low for 15 minutes. Take off lid and turn the heat up to medium. Reduce sauce until it's about 1 cup. This you will have to eyeball. I freeze this is small bags also. Summer time is when tomatoes are inexpensive too. I use this on my famous deep dish pizza. (recipe will be given upon request )

PISTOU

1/4 cup olive oil

3 cloves garlic

1/2 cup loosely packed basil

1/4 tsp salt

1/4 tsp. sugar

1 Tbs. red wine vinegar

Combine all ingredients and whirl until smooth. Makes about 1/3 cup.

Pistou is the the french version of pesto. They use this sauce to flavor many things. It is an explosion of flavors. The recipe that follows in a french soup called "Beef soup au pistou". If you read the recipes it really is a glorified hamburger soup. But wait until you taste this soup! it will become a favorite in your homes. Bon Appetit!

BEEF SOUP AU PISTOU

2 Tbs. Olive oil

1 1/2 lbs. lean hamburger

1 large onion thinly sliced

1 clove garlic

1 28 oz can tomatoes cut into small pieces

2 cans beef broth

2 cups water

2 tsp. salt

1/4 tsp pepper

2 medium potatoes, cut into cubes

1 pound green beans (fresh when possible)

1/4 pound vermicelli, broken up

1/2 cup finely grated Swiss or Gruyere cheese (if you afford it go for the Gruyere)

In a 5-6 quart pot saute hamburger in olive oil. As the meat begins to brown add onion and garlic and continue to saute until onion are soft. Add tomatoes, water, broth, salt and pepper and potatoes. Bring to a boil, cover reduce heat and simmer for 1 hour. After the soup has simmered for 1 hour. Add the vermicelli and green beans. Cook until pasta is just tender. Add cheese about 2 Tbs. at a time, stirring until each batch melts. Right before you serve stir in your pistou and serve at once. Use a Little cheese to garnish the top.

I hope you enjoy the recipes. They are tried, tested and loved. Next week I will be posting some new recipes about cooking with other fresh herbs. I believe we should be eating whats in our garden. Or whats at our local farmers market. Remember "Eat Locally"

Cheers. Peggy

RECIPES, you'll love

2009-06-22T16:02:00.000-07:00

Notice, each wednesday will be recipe day. look for some recipes this wednesday...YUM!

My Kids

2009-06-22T10:27:00.001-07:00

This is our Cat Esme. For you "Twilight" fans you'll recognize the name. She loves to sit and sleep on the chase lounge on my deck. Unfortunately Esme can't come in the house due to some people with allergies. never the less she is a good outside cat that is starting to bring me little treats each day( mice). The great thing is she loves the dogs, and visa-versa. The other day Zeus licked her so long with his giant tongue she was totally wet. But she loved it.

Esme is sitting in front of my poppies. They, along with the yarrow, have taken over that part of the garden. I have decided to make this particular garden spot the poppy garden,. I have since planted 9 more poppies. Did you know you can save the beautiful pods after they bloom and use them in dried flower arrangements. Our old Lab Clohe is on her way out, so we well need to replace her with a friend for Zeus. I'm thinking we will wind up with a pound puppy.

Cheers Peggy

2009-06-13T08:32:00.001-07:00

GIRL-FRIENDS

Every girl needs a girlfriend! I am very fortunate to have girlfriends all over the country and world. Here is a picture of my Park City girl-friends. They are right to left...Sue, Gwen, Sheree, Sandy, Sandy, me, Cindy and Liz. I met them all in Park City years ago, with the exception of Sheree. Sheree and I go way back to the "Alpha Nu Omega" days. We have this birthday group that meets 4 or 5 times a year. The Birthday girl or girls wear pink crowns and are treated to lunch and a small gift. This year we decided to all pay up front so we each can have a great message. The masseuse is Rebeca Eaton Wife to former NBA Basketball Star Mark Eaton. This is his second marriage, and I'm telling you he is one smart man. I'm thinking his first question to a perspective second wife was "Are you a Masseuse?", with all his aches and pains from professional sports, to have a live in masseuse, Smart man! Anyway I haven't had mine yet, but I will soon. So here is to Girlfriends! If you don't have one cultivate one. If you have one hang on to her, she is precious. Of Course my very best friend is Mike. But he still doesn't cut it as a girlfriend. Cheers Peggy

Mill-burger, Millville Burger

2009-05-25T16:01:00.000-07:00

Spring planting

2009-05-14T19:57:00.000-07:00

Greetings, it's been a long time since I last wrote. Well it's spring time on the farm. Why didn't someone tell me what hard work being a farmer is! After doing much research , and peeling over seed catalogues (yes life has changed a bit, who would have thought i would love reading seed catalogues) the seeds have arrived, that mean it's time to plant. I've really become interested in "Heirloom seeds" what are they you ask? They are seed you can collect and grow from year to year. That means your average seeds you buy in the cute little packages at the grocery store are sterile!? yep! Those seeds can only be planted once. So what happens if we can't buy the cute Little packages of seed any more. Well we are screwed. Oops! better get off my soap box.

For many generations families have pass seeds down from one generation to the next. Many vegetable and fruit varieties have been lost. Is it smart to let a few chemical companies control our seeds?. OK really that's it, but If you are interested in the heirloom seed movement check out "seed savers" or if you would like a great read "Animal,vegetable ,miracle"by kingoliver will be very educational and fun too.

What have I planted thus far, wow it makes me tired just thinking about it. Ok here goes...2 varieties of grapes and currants. Strawberries, asparagus, sweet peas, rhubarb. 5 varieties potatoes which totaled up to be 250 feet. 5 varieties of onions and 30 raspberries stalks. And the best for last. With the help of my 2 grand babies we planted 30 gladiolas, and killed the bad weeds. Oh, by the way don't bother telling the Adam and Eve story to a 5 year old. It's way over his head. Well, he did ask where weeds came from. I'll keep you posted on the Lavender...some exciting news. Cheers Peggy of :The Purple Apple"

2009-02-26T18:02:00.000-08:00

We grow a variety of lavender, one of which is Grosso (pictured above). The Grosso lavender is excellent for decorations such as wreaths, topiaries and center pieces. Their rich lavender color, and long deep green stems maintain their beauty and fragrance.