The Quilt of Dreams

If you have been reading this blog for sometime you know that a little over a year ago I started a quilt. The quilt was meant for TBHITW and my new home. The home that we had been dreaming about. 

On over 12 acres of pristine land.

A log home located on land with a federally protected trout stream; clean water, fresh air, room to roam.

And a garden and animals.

But some dreams are not meant to be.

But a quilt was started nontheless.  On February 8th, 2010 to be exact. And completed today, March 22th. 2011.

Quilt update.

I remember in March of 2010, as I was beginning the actual quilting of the fabric, after all the cutting and piecing and sewing, asking TBHITW to add just a few stitches to the quilt in his own hand, him balking.. after some coaching, he finally did. I am so pleased that those two random stitches exist in this completed homespun creation. It will warm me for years to come. Just two random stitches, guided by my hand and my needle and my thread.. who could predict that a single thread could mean so much.

Old time quilters will tell you that you have to name your quilt. I named mine:

Photo Edited by Linda (TBHITW'S Wife)

Tonight, I sleep under a thousand stitches in time. The most beautiful stitches made by TBHITW.

Sweet and Salty - Fudgie Brownies with Salted Caramel Frosting

Spring has finally arrived here in the Northeast.

The change of the season from winter to spring, although much anticipated, has brought back a flood of memories of springs gone by. Leisurely walks, holding hands, spring clean up. All the things we did together are now done alone, no hand in mine. The sweetness of memories, the saltiness of tears.


Fudgie Brownie Cupcakes with Salted Caramel Frosting: makes 8


For the brownie cupcakes:

Preheat oven to 300 degrees F.
Line a cupcake pan with 8 papers.

2 ounces unsweetened chocolate
1/4 cup butter (1/2 stick)
1 cup sugar
1 egg
1/4 teaspoon salt
1/2 cup flour
1 teaspoon vanilla
1 teaspoon baking powder

In a heavy saucepan, over very low heat melt the butter and chocolate until smooth and combined. Remove from heat and add the sugar, egg, salt, flour, vanilla and baking powder. Stir with a wooden spoon until thoroughly mixed.

Scoop batter into the cupcake liners.
Bake for 18-20 minutes. Do not overbake. Cool on a wire rack.

In the meantime, make the caramel:

1/4 cup sugar
2 tablespoons water
1 1/2 teaspoons vanilla
1/4 cup heavy cream
1/2 teaspoon kosher salt

Combine the sugar and water in a small saucepan and heat to boiling point over medium high heat. Do not stir. Watch the pot carefully, when the mixture begins to turn amber, give it a swirl and continue to cook until golden brown. Remove from heat. Add the vanilla, cream and salt very, very slowly, stirring with a wooden spoon until smooth and completely blended. Set aside to cool.

For the frosting:

1 stick (8 ounces) salted butter
2 cups powdered sugar
1 teaspoon vanilla
1 to 2 tablespoons milk or cream
caramel
kosher salt

Beat the butter, sugar, vanilla  and milk or cream until just combined. Beat in the caramel and salt and continue to beat until light and fluffy. Taste. You should get sweet and salty in the same bite. Add 1/2 teaspoon salt if necessary and beat to incorporate. Spoon the frosting into a pastry bag fitted with a large round tube.

Pipe onto cooled brownie cupcakes. Sprinkle with chopped peanuts (optional)

Savor every sweet and salty moment in your life.

Shrove Tuesday, Fast NOT

I originally posted this recipe last year - just in time for Fastnacht Day (Fast Not).

Tomorrow is the day before the official start of Lent. A traditional time of fasting in many communities. Whether you follow this tradition or not I promise this is a sweet treat to savor on any Tuesday.

http://thegoodcooknj.blogspot.com/2010/02/fasnacht-day-and-glazed-donuts.html

Fasnacht Day

May the lean days of Lent lead you to a spring surplus.

TGC.

Pan Seared Pork Tenderloin and Roasted Golden Beet Salad Dressing

I was staring into my refrigerator on Sunday morning trying to decide what to do with a fresh pork tenderloin. Still undecided I retired to my office and began reading emails. A comment from The Mother @ The Mother's Handbook caught my eye and we began a quick chat via email. She mentioned that she had made my recipe for sage crusted pork chops and I mentioned my indecision on how to prepare today's pork tenderloin and she mentioned that she marinated her pork tenderloin in orange juice and soy sauce and well... the wheels started turning in my head and the gastric juices started to churn and voila:

Pan Seared Orange/Soy Pork Tenderloin was born.

As an extra bonus I discovered the last two golden beets from my summer CSA hiding out in the vegetable bin underneath the carrots. I decided to roast them and make a salad dressing from one of them; saving the other to slice onto fresh Boston lettuce, carrots and feta cheese. Hungry yet?

Okay. Let's get started.

For the tenderloin:

1/4 cup orange juice
2 tablespoons low sodium soy sauce
2 garlic cloves, smashed
salt and pepper

Salt and pepper the tenderloin and rub with the smashed garlic cloves. Place the orange juice and soy sauce in a zip lock bag or shallow bowl and add the tenderloin. Marinate for 20 minutes or up to an hour. Did you know that most of the flavor profile is transferred in the first 20 minutes of marinating? Ten minutes if we're talking fish. Anyhoo....

Preheat your oven to 375 degrees F.

When finished marinating, remove from bag and dredge in Panko bread crumbs. Heat a small amount of olive oil in an oven proof saute pan until oil is shimmering. Add the tenderloin and brown on three sides. Turn onto the unbrowned side and immediately place the saute pan and tenderloin into the oven. Roast for about 15 minutes or until internal temperature reaches 150 degrees F. Remove from oven, tent and let rest 10 minutes before slicing.

dredged in Panko

A quick sear browning

Finished and ready to enjoy

Roasted Golden Beet Dressing:

Wrap 2 golden beets in foil and roast in the a 400 degree oven for 45 to 60 minutes or until a knife inserted into the center of the beet slides in easily.

Let cool and slip skins off. Slice beets into half moons. Set half of the sliced beets aside. Take the other half of the beets and place in blender or food processor. Add three tablespoons of sherry vinegar and process until almost smooth. With blender running, drizzle in by the tablespoon 7 to 9 tablespoons of high quality extra virgin olive oil. Blend to emulsify. Correct seasoning with salt and pepper to taste. The dressing will be very thick and fluffy.

Arrange torn fresh Boston lettuce leaves on a large platter, sprinkle with matchstick carrots and feta cheese. Arrange the rest of the golden beets on top of the greens. Add dressing and enjoy!

A Cook's Notes: If you don't have golden beets, red beets will work just fine and are absolutely just as beautiful and nutritious.

I want to thank all of you who comment on my blog, send me emails of encouragement and keep me and my family in your thoughts and prayers. The season is changing and so am I.. slowly, slowly, I am coming out of the fog. I still have my days and nights where grief brings me to my knees but thankfully they are not as frequent and seem to pass a bit faster. I pray that spring will be a new awakening for us all.
Peace.
TGC

A Deep Sadness, Sharing and Southern Fried Chicken

At six and half months into a journey that I would never wish upon my worst enemy I have settled into a deep sadness.

Gone (I hope) are the gut wrenching tear fests, the vomiting, the shaking and the fear.
A gentle, deep sadness has replaced the anxiety and bone crushing grief.

My tears now come in gentle streams. Memories come and go. A song, a thought, a colorful cardinal at my backyard feeder, all bring on a gentle remembrance of a life once lived. A life once shared. Dreams. Hope and promise. A life ended in its prime; cut short by circumstances beyond the control of mere mortals.

I have found that the answer to my grief is giving. Of myself. Of the one talent that I can share. I can cook.

My neighbor, just 36 years young has recently been diagnosed with Lymphoma. She has three young children and is in the fight of her life.

So I cook.

Comfort food.
Nourishing food.
Happy food.
Frivolous Food.
Once a week (sometimes twice) I make the trudge through the snow and slush to deliver something hot.
Something fun.
Something nourishing.
Soup. Bread. Cookies.
Casseroles that can be reheated after a day of chemotherapy. Sweets that can be dispensed to hungry littles.
Soup that soothes a nauseous stomach.
Sweet cornbread.
Roasted Chicken.
A light salad.
Anything that keeps my hands busy and my heart full.

Lest you think I am good. Or a saint; I have found that the answer to my pain is to give. In giving I receive. In giving and contributing to the hope of healing I see life prolonged - life healed.

Life enjoyed and life celebrated. Life at its best - around a table of good food, being shared by people who are in love. In love with life. In love with healing. In love with hope.

I hope you enjoy this recipe. It is designed to put some "south in your mouth" and a smile in your belly. But most of all it is meant to be shared.

Southern Fried Chicken: serves 4 plus neighbors

One whole chicken, quartered into legs, thigh, wing and breast portion. Rinsed and patted dry.
2 cups milk
2 tablespoons white vinegar
1 tablespoon Louisiana Hot Sauce (or Tabasco)
1/2 cup flour
2 teaspoons salt
2 eggs, beaten
2 cups plain bread crumbs
Canola Oil for frying (don't worry about calories or cholesterol - this recipe is all about comfort)

In a deep bowl combine the milk, hot sauce and vinegar, let sit for 10 minutes. Add the chicken. Make sure the milk mixture completely covers the chicken pieces. Refrigerate two hours or overnight (up to 24 hours)

Place the flour in a large ziploc bag, add salt and shake to combine.
Place eggs in a shallow pie plate and beat slightly with a fork.
Place bread crumbs in a second pie plate and set alongside the eggs.

Remove chicken pieces one at a time and shake in flour. Dip in egg, then coat with bread crumbs. Arrange coated chicken pieces on a rimmed cookie sheet. Repeat until all chicken pieces are coated.

Pour and pat any remaining bread crumbs over coated chicken pieces. Refrigerate 1 hour or up to 24 hours.

Heat oil to 265 degrees* in a shallow skillet (if you have an electric frying pan - wonderful!)

Gently add the coated chicken pieces to the hot oil and fry - about 8 minutes per side - turning until golden brown on all sides. Remove to a brown paper bag covered cookie sheet to drain the oil and keep crisp**

Serve with sweetened corn bread, mashed potatoes, steamed green beans and love. Remember to share with someone.

A Cook's Notes: *Cooking the chicken at 265 degrees will insure that it is crisp on the outside and perfectly done on the inside. Any higher and the chicken will crisp too early leaving it raw on the inside.

** Paper towels tend to get soggy with fried foods and will make the underside of you finished product soft and mushy. Use recycled brown paper bags from your grocery store. They absorb the grease and pull it away from the food, leaving it crispy and brown - the way you intended it to be.

Buds on Trees and Pan Seared Orange Cod

I haven't posted in some time. 

I noticed Sunday morning, hot cup of coffee in hand, looking out the kitchen window, that the trees are just starting to show signs of buds. Can winter be over? Can it be that I survived yet another season without TBHITW? 

What will spring bring? It has been 6 1/2 months since I last kissed my husband. How can that be? How can the seasons move forward when time has stood still?

Today I am sad. I'm sad for a season that will come and my husband won't be here to enjoy it with me. I'm sad for the daffodils that will bloom - never again will I pick some and put them in a vase to brighten his office. He always loved when I picked flowers from my garden and made a bouquet just for him. He always acted surprised. And touched. 

TBHITW always was so grateful for little, loving gestures. Oh, how we loved each other and took care of each other. We understood the gentleness of love. Now I understand nothing. 

Today I am sad and the trees with their new tender buds just remind me of the tenderness of the man I loved with all my heart. 

And today it is snowing (again) hmpf.

Pan Seared Orange Cod: serves 2

1/2 pound fresh Cod

1 orange, remove zest and reserve. Juiced and juice reserved.

Salt and freshly ground pepper

1 tablespoon butter

1 tablespoon olive oil

1 teaspoon fresh thyme

Remove fish from refrigerator 30 minutes before cooking. Rinse and pat dry. Zest the orange and rub orange zest into fish fillets. Salt and pepper fillets. 

Heat oil and butter in a shallow saute pan until sizzling. Add cod fillets (tops down) and over medium high heat cook for 2 to 3 minutes. Turn and continue to cook on other side about 2 to 3 minutes. If fish fillet does not easily release (sticks) to pan just continue to cook until it does not stick. Cooked food releases easily.

Squeeze orange juice over fillets the last minute of cooking, sprinkle on fresh thyme. Serve over a bed of couscous with freshly steamed green beans or a small side salad. 

Dinner In, Dinner Out

So.

It is Saturday night and instead of being sent to my room I have opted to have dinner out at a favorite local Irish Pub.

The KidAdult has commandeered my kitchen so that he can impress a lovely friend with his newly honed culinary skills (see this post for the back story)

Oh.. to be seventeen again and have a world full of love and uncharted territory in front of you! I snapped this picture just before I left for my dinner out and their dinner in. The smiles on their faces, the adventures that await them and the first blossom of romance truly makes my heart sing.

ps. They even did the dishes! And all is well in their world.