There's Nothing Like Gnocchi. . . Swimming in Sauce

While we join our world neighbors in hunkering down in our homes, let's look at how we can make a delicious meal using only a few ingredients on hand. This recipe uses a few potatoes, a little flour, one egg, and a jar of tomato sauce.

In Tuscany, the word gnocchi translates to knuckle. I am told the word translates in southern Italy to something more derogatory (perhaps knuckle head?). Either way, these little knuckles of pasta will elevate a traditional pasta meal to a magical event. And. . . your kids can help shape them if they are Play Doh masters!

On the other "hand," the same recipe below for gnocchi can be prepared and added to a skillet of smoked sausage, onion, and sweetened sauerkraut to become a perfect Bavarian comfort food feast. This is a versatile potato pasta that is very easy to make, and it can be used in any recipe that calls for dumplings by providing a mouthful of comfort that we all can appreciate.

As usual, please read the entire recipe first. I bought my family and friends a digital scale for Christmas, so I am providing approximate weights of potatoes and flour. Weighing is useful in cooking!!

Ingredients: (makes 2 meal servings or 4 side dish servings)

3 white potatoes cooked unpeeled about 3-4 inches in size ~14 ounces by weight (peel after cooking)
1 cup all purpose flour ~ 4 ounces
1 egg mixed in bowl before adding to mixture
1 tsp salt
small pot with lid for boiling potatoes
pot of boiling salted water for cooking gnocchi


Method:

Place 3 whole potates in a small pot with lid covered in water. Boil them about 40 minutes until soft. Remove from water and while holding each one in a dish towel, peel off the skin. You want the potatoes to remain as dry as possible so do not run under water to peel.

Chop the potatoes using the bench scraper. Add flour to potatoes to cool off and then add the egg and salt. This will create a nice mound to knead. Divide into 2 mounds. Take pieces of each mound and roll into snakes either in your hands or on work surface. Remember play doh? Same idea.

Once you have a nice width of a snake as shown, take the bench scraper again and cut into one inch "knuckles" to form a row of gnocchi. That's it! Let them sit before boiling at least 10 minutes. Just like making pancakes, the flour needs some time to absorb the liquid in the dough. Sitting is important it incorporates the tastes of the ingredients.

Place the rested gnocchi in a pot of boiling water - about 20 at a time - don't crowd. This will take 2-3 minutes only. Once they begin to float, remove with a slotted spoon. Repeat in the same boiling water until done. You can store these in the refridgerator for future use once they are boiled. You can freeze once cooled in fridge, just separate them so they don't stick together like a blob!

Shown swimming below in a jar of Bertolli Vodka Sauce. YUM!

Use 3 medium potatoes about 3-4 inches in size as shown. With peels my 3 weighed 14 ounces.

One cup flour weighs 4 ounces.

A few ingredients: salt, flour, egg, boiled potatoes.

Knead into a ball and cut in half.

Roll into a snake and cut into 1 inch knuckles. Let sit 10 minutes.

Place raw gnocchi in pot of boiling salted water. Remove when they float in pot .

Planning Focaccia Perfection

You cannot whip up a perfect focaccia by using up ingredients you think you have on hand. You will need to do a little planning ahead to make sure you have the few crucial ingredients that will make this focaccia recipe perfect.

It is not difficult or time consuming, but you do need to follow the recipe for this taste of heaven. This recipe will take 3 hours total from prep to palate, but it is EASY! Actual work time is about 30 minutes.

I have thrown away more dry yeast than I have ever cooked with. Yeast has to be fresh, so check the date on the package even at the store before you purchase it.

This recipe is based on Italian best practices, so you cannot substitute all purpose flour for the seminola or the bread flour. Seminola flour is made from durum wheat, and it is the basis of all homemade pasta created in Nonnas' kitchens in the old country. Both the bread and seminola flours contain higher levels of protein. They are readily available on your grocery shelf.

I only make this recipe using my Kitchen Aid mixer with the dough hook. So easy! The alternative is to mix by hand, build your muscles, and enjoy your sticky hands. It will work using the same time method as the machine.

Finally, a tip when making yeast dough: I let my dough rise in a plastic container not on my marble counters. I find stoneware to be a bit cold and also marble counters are cold. The cold interferes with the warmth the yeast needs to bloom during rising. I place the plastic container of rising dough on my wood butcher block or a wood cutting board placed on top of the marble counter. Toasty! It works perfectly.

Read directions before starting! 

Time estimate: 20 minutes to assemble dough and mix. 1 hour dough rising in container. 1 hour dough rises in 9 X 13 pan. 20 minutes to bake. Total prep to eat time: 3 hours.

Ingredients for One 9 X 13 pan of Focaccia:

2 cups bread flour
2 cups seminola flour
1 teaspoon sugar
2 packages dry yeast (fast acting or regular)
2 cups warm water from tap not boiled just luke warm
2 teaspoons of salt

After rising will add these ingredients for toppings:
4 tablespoons extra virgin olive oil
1.5 teaspoons salt
1 teaspoons dry oregano or rosemary or both

1 cup rough chopped plum tomatoes or cherry tomatoes halved (squeeze tomatoes in bowl to removed liquid you want them dry when added to top of dough)
1 cup olives dried or mushrooms or vegetable of your choice

Method:
Combine flours, sugar, and yeast NOT salt in mixer fitted with the dough hook stir on low just to combine. Add the warm water slowly and then mix on medium 5 minutes. Dough will be sticky. Cover bowl on the stand with plastic wrap and rest it 10 minutes.

Now add the 2 teaspoons of salt and mix the dough on medium 5 minutes. It will come together like the photo below.

Sprinkle rising container with extra virgin olive oil and with oiled hands place the dough in the plastic container to rise. Shape it in the container as a rectangle so it rising to the shape of the baking pan.

Cover the dough with plastic wrap and let it rise for 1 hour on a wood surface or someplace not cold.

Gently roll the dough into a olive oiled 9 X 13 pan that will be used for baking. Gently stretch it to fit the pan. This should be easy with your hands oiled. Try to not work the dough only touch it barely. With your pinkies make random presses into the dough, not all the way to the bottom, just to give it a slightly rugged surface.

Sprinkle the dough with the salt, oregano and toppings and more extra virgin olive oil as shown below.

Cover with plastic wrap and let it rise 1 hour while you preheat the oven.

Bake (heat oven during the second rising):

Preheat Oven to 500 degrees place a pizza stone in the oven to preheat (if you have one) or I use a cookie sheet so the 9 X 13 pan heats evenly on the bottom.

Bake 20 minutes. Remove and cool in pan 5 minutes. Remove gently from pan and cool 15 minutes.

Buon Appetito!

Dough will look like this after mixing.

Dough olive oil added placed in plastic container for 1 hour rising
covered with plastic wrap.

Looks like this after 1 hour rising. Gently move to 9X13 pan.

Add toppings and let rise again for 1 hour cover with plastic wrap.

Cooled in pan 5 minutes and moved gently
to rack for 15 minutes. Mangia!

Risotto in 30 Minutes: Yes Sir & No Stir

A perfect, creamy risotto is both elegant and elusive, which makes it a popular dish to order in a restaurant. Once you make this easy, quick recipe adapted from my cooking class in Verona, Italy, it will become a family favorite. Not only is it basically NO stir, it is NO oil! In order to create the creamy texture, you beat the rice in the pot (a process called mantecatura) which activates the starch to create the creaminess. This is a great meal for going meatless and for a hearty meal during a cold winter day.


Ingredients for Mushroom Risotto: 
Total cooking time 20-25 minutes serves 4

1.5 cups rice the very best is Acquerello brand of carnaroli rice about $15 for a 17 ounce can or arborio rice easier to find and less expensive. You can not use regular rice!!

1 cup dry white wine room temp (chenin blanc, sauvignon blanc not chardonnay).

4 cups heated chicken stock in a pot (may not use it all).

1 cup mushrooms chopped and fried in a separate pan add before serving.

Method:

In a non-stick dry frying pan at medium heat, fry the rice dry until warm. Don't brown or burn! Add the wine to the rice and stir with a spatula to mix it. Wait until all the liquid is absorbed by the rice. Keeping the chicken stock warm in the pot, using a ladle, add one or two ladles of stock to the rice. Stir to mix into rice.

Leave it to absorb, repeat this until the 4 cups of the stock are nearly completely absorbed by the rice. Test the rice before the end of the stock is used up to see if it is ready. It will have a little bite to eat not completely soft.  You may not use all the stock.

The last step is to remove the rice to a steel pot and with the ladle, beat the rice by whipping it with the ladle. It is metal on metal. Important. This will not break up the rice, just make it creamy. About 1 minute beat it. You will see it change color to creamy and the texture will become creamy. Add the mushrooms and serve! So easy.

Options: add grated cheese before serving; add a pinch of saffron to the chicken stock; or, substitute any vegetable for the mushrooms just add after the "beating."

My Creamy Mushroom Risotto no oil or cream added.

Fry chopped mushrooms separately and add to risotto before serving.

Fry dry rice until warm in non stick frying pan the large cook surface allows liquid
to absorb quickly.

After one minute beating or mantecatura.

Before the beating - no cream.

Best rice to purchase. Used in this recipe. Click here to purchase on Amazon:
Acquerello Rice on Amazon

Chinese New Year January 25 Treats, Tips, Trivia & Kunghei fatchoy!

Julia Child was fond of Chinese cuisine dating back to the 1940s when she met her husband Paul in China while working for the State Department during WWII.

Tomorrow begins the Spring Festival celebrating the year of the Rat considered to be a lucky year ahead. A huge 20% of the world's population celebrate CNY, and the holiday begins tonight with dramatic fire works displays around the world making it the largest one day fireworks display on earth! The tradition is to scare away evil spirits to make way for all good things for the year ahead.

The two week holiday concludes with the Lantern Festival on Saturday, February 8. In between families celebrate with reunion dinners bringing folks together to feast on the many tasty foods of CNY.

I was lucky enough to witness CNY first hand in Hong Kong for both the Lantern festival with its giant lighted lanterns displayed in the Kowloon park along Victoria Harbor. They are similar to the balloons shown in the Macy's Thanksgiving Day parade on a smaller scale, yet more unique and plentiful. Gorgeous!

For the Spring Festival there is a parade in Kowloon with celebrities and amazing floats. They build stadium seating just for the parade, if you are lucky enough to purchase the limited tickets which I did in 2016 the year of the monkey. The parade broadcasts on TV, and the hosts were stationed directly in front of our viewing seats. During commerical breaks they blared out Uptown Funk, which remains a kind of happy ear worm for me!

The Cantonese greeting for CNY is: Kunghei fatchoy! (pronounced: Gung Hay Fat Choy)

Here are some fun food and tips to ensure you have a prosperous and auspicious CNY.

• It is good luck to give red envelopes of money to family and friends.
• You should clean your home thoroughly before CNY to allow good luck to enter.
• Do not clean on the first and second day of CNY or you will be sweeping the good luck just acquired away!
• Wear red colored clothing, not black or white during the first two days those colors are associated with mourning.
• Purchase a new broom for the new year - makes a great gift, too.
• Eating a whole fish symbolizes abundance.
• Serving and eating dumplings is considered to resemble coins so pile them up!
• Mandarin oranges are popular decorations and food as they are round and gold colored like coins, too.
• Avoid being ill or the victim of crime during the holiday or it means you are up to a challenging year ahead.

Here is a delicious, easy Chicken Fried Rice Recipe from Chef Ken Hom, from Chicago and restaurateur and TV celebrity in London:

Link to recipe courtesy of The Telegraph: Ken Hom Chicken Fried Rice Recipe

For a great traditional dessert, I share again the pineapple tarts from author Cheryl Lu-Lien Tan, from my blog from last year's celebration.  Her amazing book about Singapore with recipes can be purchased on Amazon, A Tiger in the Kitchen. Click here to order Cheryl's book

Pineapple Tarts Recipe in this Blog

Kunghei fatchoy Everyone!

And. . . Bon Appetit!

CNY Greeting from Disney HKG

Hong Kong Fireworks CNY 2016

One of the many HKG malls decorated for CNY

One of the floats in the CNY parade.

Viewers Choice: The Best of 2019

I email a link to this Blog to fewer than 40 people whenever there is an update. I am amazed that this Blog has had 2,500 views in less than one year! Thank you - especially to those who continue to forward my email to friends and family.

In the fall of 2018, I was lucky enough to spend a week in Julia Child's cottage in Provence, France cooking, shopping at markets, laughing, and eating with a small group of five complete strangers from Chicago who quickly became my new, lifetime friends. Serendipity. That experience became the impetus for writing this Blog for people who like to travel, cook, and eat!

Julia Child's Cottage in Provence, France.

Thanks to Google analytics, I can track the most viewed posts, and here are the FIVE most viewed postings from 2019. They are linked by clicking on the orange text, so you can easily view them again, and again, and again!

MOST VIEWED POSTINGS 2019

1.  One the few recipes reliant on alcohol (hint to self), this was the #1 most viewed posting since last March. Also includes a no-bake Oreo cookie based Baileys dessert. My Irish relatives are proud! Baileys Irish Cream Brownies


2.  I am pleased that this post on Julia's $1 cooking tool was the #2 most viewed post! In fact, I just bought 11 more of these wonders over Christmas to give away - $11 only!  Julia Child's Must Have $1 Kitchen Tool


3.  In a non-traditional approach, this posting focused on What Not To Do when making the all time favorite Rice Crispy Treats! Tricky Rice Crispy Treats


4.  Clearly everyone loves cream puffs - so easy! French Spin: Italian Zeppoles or Cream Puffs


5.  Last but not Least - Julia Child's Perfect Omelette includes a video link to see her make this recipe! Julia Child Making the Perfect French Omelette with recipe

Thank you for following this Blog, as we continue Meandering Around the World Channeling Julia Child. . . and having fun! I am looking forward to sharing more fun food related tips in 2020.

Bonne Année and Bon Appétit!!

Cranberry Blessed Bars Better Than Starbucks

One of the best tastes of the Christmas and Hanukkah holiday seasons is the arrival of the coveted Cranberry Bliss Bars at Starbucks. The cost of a tiny triangle puts the kibosh on any idea of ordering a decent family-size serving. With that challenge in mind, I set out to recreate this delicious bar at an affordable price. I knew I was on the right track when I found a 5 pound Flintstones size bag of dried cranberries on sale for $5 at Costco, of course! Yes, I bought 2 bags.

The Starbucks version relies on a cream cheese base, which I think is impractical for adding to kids lunch boxes, since it requires refrigeration. The recipe below borrows from the familiar Magic Layer Cookies of old, and they are delicious. They look similar to the Starbucks version by using white chocolate chips both whole and melted. Easy. Tasty. Timeless.

Cranberry Blessed Bars

Preheat Oven 350 bake 20-25 minutes makes 24 or fewer if cut larger.
Must: line pan with parchment paper in order to cut into bars!

Ingredients:

1 1/2 cups crushed graham crackers about 28
1 stick melted butter
1 cup dried cranberries
1 cup walnuts (can eliminate if needed)
1 cup white chocolate chips
1 can 14 oz sweetened condensed milk

Topping:

For decorating when cooled out of oven
1/4 cup white chocolate chips melted in a baggie inside a bowl then clip a corner to stream out.

Substitutes:

Can add 1 cup of coconut. Can remove nuts.


Method:

Place parchment paper in a 9 X 13 pan. Spray with non-stick oil.
Melt butter in a pan and add the crushed graham crackers. Mix and move that mixture to the 9 X 13 pan. Sprinkle cranberries, walnuts, and white chips on top of graham crackers. Pour entire can of sweetened condensed milk over all.

Bake in preheated oven 20 - 25 minutes or less if it starts to brown. You don't want it to brown that is too much caramelization.

Remove from oven and cool. When cool removed from pan in one piece using the parchment paper. Then decorate the top using the melted white chips by streaming from the cut baggie. Alternatively, you can melt the chips in a bowl and drizzle by using a fork. You want a small stream affect as seen in this photo.

Cut 4 rows across and 6 down using a sharp serrated knife or 3 across and 6 down for larger serving. I used a bread knife. OR to mimick the Starbucks version cut the larger bars into triangles. The design part you can control!

Bon appetit!

When in Verona: Marry Christmas: Just Like Romeo & Juliet

Ready to start the holidays celebrating peace on earth good will towards men and women?

Listen to this brief 4 minute recording to lighten your heart, as we prepare for this special season of love and kindness:

From National Public Radio, The World, November 2019

Letters to Juliet click below:

Brief Radio Interview Dr. Donna Blanchard Curin and others

Where the magic happens.

Letters coming and going.

Thanksgiving Here, There and NOT Everywhere

My first visit to Ireland was during Thanksgiving, and I celebrated the occasion with my son over a delicious Italian feast at a small restaurant called Kitty's Kaboodle on Merrion Row. It was near the famous O'Donoghue's Bar. Turkey was not on the menu. Thanksgiving isn't celebrated on the Emerald Isle or most of the world outside North America. We used the occasion to make hand traced turkeys to decorate the paper tablecloth the aged photo is included below.

Despite the important role pilgrims have in our feast history, Americans probably owe credit for the Thanksgiving celebration to our neighbors to the north. Canadians have been celebrating their Thanksgiving feast since the 1500s. Rooted in a religious harvest influenced by early French settlers, the holiday, held on the second Monday of October, was made an official public holiday in 1957. Unlike our Eve of Black Friday celebration, shopping is not part of the Canadian tradition.

For Canadians, the meal is quite similar to the state-side version with turkey or ham and plentiful harvest vegetables. The tradition allows folks to celebrate the Thanksgiving meal on any of the three weekend days in contrast to our single day focus. A distinct addition to the Canadian menu is the inclusion of maple syrup in their recipes. YUM! EY?

Your family may not be ready for a maple syrup glaze on your turkey, so try incorporating my pumpkin maple bread with maple topping. This bread can be made a few days before Thanksgiving just refrigerate it. This is perfect dessert to serve to people who are not fond of traditional pumpkin pie. It is delicious and attractive as shown below!

Most people bake sweet breads in a 9 X 5 pan, but I use a 12 X 4 pan shown below. These pans are hard to find in stores, but Amazon can deliver this to you quickly. The larger pan produces slices for a perfect size serving unlike the smaller pan that I cut slices in half. And, you get more slices! You will love this pan! I keep the baking time the same for both pans, but check the bread 10 minutes before the end time in case the larger pan bakes faster.

Pumpkin Maple Bread (one loaf)

READ RECIPE FIRST

Heat oven to 325 degrees. Bake 1 hour 15 minutes. Done when toothpick inserted in middle is dry.

Ingredients:

Streusel for top before baking:
1/2 stick of butter at room temp (1/4 cup)
1/4 cup brown sugar
1/2 cup flour
1/2 teaspoon pumpkin pie spice

Bread:
1 can 15 ounces pure pumpkin
1 cup white sugar
1/2 cup maple syrup (100% Canadian preferred, Vermont good)
2 eggs
1/2 teaspoon vanilla
1/2 cup vegetable oil (canola preferred)

2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon pumpkin pie spice

1/2 cup milk at room temp

Glaze for when bread comes out of oven:
1/2 cup powdered sugar
1/4 cup maple syrup

Method:
Mix the streusel with a fork keeping it lumpy cut in butter like pie crust mix. If it blends too much put in the refrigerator for 15 minutes. It should look like a crumb as in photo. Set aside.

In a bowl blend first 6 ingredients with a hand-held mixer until blended. In another bowl whisk flour and 5 ingredients.

Add dry ingredients to the liquid by alternating the additon of the milk.

Prepared bread pan by adding a sheet of parchment paper and spray with nonstick oil.

Add mixture to pan. Sprinkle the streusel to the top of the mixture. Move to preheated oven.

Bake 1 hour 15 minutes.

While baking, make the maple glaze and sprinkle on top of the hot bread. Cool bread in pan 30 minutes. Lift out and cool completely before serving. Refrigerate any leftovers. Keeps for days.

Use pure maple syrup.

Add maple glaze to top when hot out of oven. Gorgeous!!

Purchase the 12 X 4 pan on Amazon here priced for 2 pans. 

This handprint now cuddles his 7 month old daughter. Paper tablecloth from
 Kitty's Kaboodle 2001. Happy Turkey Day Everyone!

Julia Child Inspired 45 Minute Soup

When I woke up to a chilly 16 degrees yesterday here in Chiberia, my second thought was let's make soup! In Julia Child's first cookbook, Mastering the Art of French Cooking the very first recipe was Potato Leek soup (page 37). With an abundance of fall potatoes in my possession, I had the 3 main ingredients stocked in the fridge.

Most soup recipes, including Julia's, are written to serve 4-6 people. I think for most people the thought of eating soup for 3-4 days does not sound appealing. I have adapted parts of Julia's recipe, and I reduced the amount to make this soup a one-time meal for 2, or a starter to serve 4 (not the 2 quarts that Julia's recipe makes).

Potato and Leek Soup

Serves 2 as a meal / 4 as a starter

Ingredients:

1/2 leek chopped and rinsed in a bowl
2 large potatoes or 4 smaller peeled and diced

2 Tablespoons olive oil

2 cups whole milk heated for 2 minutes in microwave
2 cups hot tap water

Salt and pepper before serving per taste and 1 Tablespoon butter if you like

Method:

In a heavy pot lightly heat olive oil with a medium flame. Add chopped cleaned leek and stir for 2 minutes. While this is cooking, heat the milk for 2 minutes in the microwave just to remove the chill. Add the chopped potatoes to the oil and leek in the pot for one minute.  Do not brown the potatoes, just absorb some of the flavor of the leeks. Add the warmed milk to the pot. Add the hot water from the tap. Stir and halfway cover the pot and let the potatoes cook for 20 minutes or until the potatoes are soft. With an immersion hand-held blender, turn off the heat and blend the contents of the soup. If you miss not using cream in the recipe feel free to lop one Tablespoon of butter to the soup at this point for the added fat content and flavor.

Let the blended contents cook for 25 minutes under low heat. Add salt and pepper before serving, Sprinkle herbs like fresh parsley or chives on top.

Bon appetit!

Julia Child's First Recipe in her First Cookbook Page 37.

YIKES!

Soup's On in only 45 minutes!

Lovely Leek & Potato Soup.

Barcelona: Saffron, Picasso, Paella

Barcelona is a food-lovers destination. This sea-side city known for flamenco dancing, Gaudi's LaSagrada Familia (started in 1882 and due to be completed in 2026), Picasso, and paella is a bucket-list destination. The Mediterranean location, rich historical sites, and amazing restaurants along with easy transportation and budget-friendly hotel accommodations make it an economical destination, too. Just be sure to book a hotel within walking distance to La Rambla the famous boulevard that intersects the center point for restaurants, fresh food markets, shopping and the sea. It is a perfect area to use as a launching point to experience all Barcelona has to offer.

Most of the world's production of saffron hails from Iran. Saffron is an essential ingredient in many Mediterranean recipes. Known as the most expensive spice in the universe, due to the light weight and labor intense production process, saffron threads are harvested by hand from the crocus plant. Saffron can be found in many Mediterranean countries. When I purchased some Iranian saffron powder at a very reasonable price in Verona, Italy, my host snapped back that she only purchased Italian saffron. Touche!

However, with the U.S. trade embargo with Iran, cooks purchasing saffron in the USA are likely buying saffron grown in Spain. Check your packaging, and you will find it is excellent! Saffron as shown below from Whole Foods, can be purchased as threads, coupe, or powder with threads being the highest quality. If you cook often with saffron, consider purchasing it at Costco at the link below for the best price and guaranteed freshness. This large quantity can be divided up for gifts. You will be popular for sure!

Saffron purchased at Whole Foods.

Place threads in bowl with hot water 5-15 minutes before adding to your recipe.

Recipes often recommend that you prepare the threads of saffron by placing in a bowl with a bit of boiling water to extract the flavors. Another method used in Barcelona, is to carefully wrap your saffron threads using aluminum foil as a handle and heat gently over the open flame of your stove to create a smokey flavor. This requires some skill, as I have completely burned my threads attempting this. Just be aware. And, of course, Julia Child included two big pinches of saffron in her Bouillabaisse recipe. I can imagine her hunting down her favorite source of saffron in the Provence markets.

Given the high price of this fragrant spice, you use very little in recipes. For example, when cooking rice, it is recommended that you use 1-4 threads for 1 cup of dried rice. It can also be added to risotto, paella, soups or stews to ramp up the flavor and color.


Donna's Recipe Rice with Saffron (double as needed) serves 2-3

1 cup rice (always even if instant rice be sure to wash under cold water until water runs clear)
1 Tablespoon butter
3-4 threads of saffron
1 3/4 cups boiling water
1/2 teaspoon salt
1/2 teaspoon herbs de Provence (optional but wonderful)

Method:

While rinsing your rice, boil a kettle of water. Place the saffron threads in a small bowl with about 1/4 cup of boiling water until the water turns yellow/orange.

When you see the saffron is ready (5-15 minutes), melt butter in a covered pan at medium heat, add drained rice and allow the rice to cook lightly in butter for 2 minutes. Add herbs de Provence. Stir. Add the saffron and colored water to a measuring cup and add additional boiling water from the kettle to measure 1 3/4 cups total. Gently add the boiling water to the rice. Stir, cover the pot, reduce heat to LOW. Keep covered and do not lift lid. Set timer for 20 minutes. Remove from heat, raise lid, and fluff rice. Easy and gorgeous!

Before closing lid.

Magic after 20 minutes ready to fluff.

Plated with subtle herbs de Provence and SAFFRON threads!

Purchase the very best saffron at Costco see this link:

Costco Saffron

One Perfect Fruit Tart - No Egg, No Roll, No Worries

Julia Child made a famous peach tart that required a few more steps and ingredients. I am certain even she would be impressed with the easy, fewer, yet authentic ingredients in this perfect tart recipe.

Fall blesses us with an abundance of fruit options. For a quick, delicious, gorgeous dessert, you can't go wrong with a fruit tart. Grab some peaches, plums, apricots, or apples and follow the instructions below. You do not have to peel stone fruit, but you will need firm, not soft fruit for ease of slicing.

You can see this lovely tart in the photo below. The dough base begins on the stove top, the 3 sliced peaches are baked in the oven at the same time as the tart shell, and the gloss added on top of the fruit  at the end is Bonne Maman French made jelly! A French import, their preserves are fruit, sugar, lemon juice and pectin - that is it. You can download a $1 coupon from their website making it a great deal, too. Click here for their website: Bonne Maman Preserves

This tart is easy, tasty, and professional looking.

Bon Appetit!

My Fresh Peach Tart

Preheat oven to 325 degrees

Ingredients tart dough shell:

1 and 1/2 sticks butter
1 ounce vegetable oil

3 ounces water
1/3 cup sugar

1/2 teaspoon vanilla

1 and 1/4 cups all purpose flour

1/4 teaspoon salt

Fruit:
In this photo 3 large, firm, unpeeled peaches were used. If using a larger pan select 4 peaches, or use plums, apricots, etc. You will need double the amount when using a smaller stone fruit size. If using apples, peel first. Cut fruit in half and then slice in thin slices, and place on cookie sheet covered in parchment or a silicone pad. Bake at 325 for 40 minutes at the same time the dough is cooking. If they look like they are drying out, remove at 30 minutes. You don't flip the fruit over during baking as the top side of the fruit will be placed down on the dough.

Topping:
1/2 - 3/4 jar of Bonne Maman fruit preserves either peaches, apricot, berry or flavor of your choice, and heat it slightly in saucepan to spreading consistency.

Method:

In a saucepan, heat butter, oil, water, sugar and vanilla until melted. See below. Then add the flour and salt. Combine in saucepan until it forms a ball. Remove from heat and cool until OK to handle. Place ball in center of removable bottom tart pan and press into place. This one is 9.5 inches, but the dough will be enough for a larger pan. Before baking, "dock" the dough by pricking it with a fork to prevent it from rising. Bake for 40 minutes it will not be completely brown. That is the complete baking cycle.

Remove dough and fruit from oven, and cool about 15 minutes or until fruit can be handled. Place the fruit top side down on the tart beginning with outer circle.

Spread heated preserves on top of fruit and let it cool and set before serving. That's it! Serve as is or with a scoop of ice cream.

Invest in a nonstick removable bottom tart pan this is 9.5 inches or larger will do.

Melt butter add liquid ingredients.

Add dry ingredients still to cook the flour a minute before removing from heat.

Press ball of dough into the tart pan. Dock by making fork prints to avoid dough rising during baking.

Slice 3-4 peaches with the skin on. Don't use soft peaches or fruit only firm. 

Use Bonne Maman Peach Preserves or a flavor you like for topping after assembling the fruit on top of cooked dough.

Ireland: Spuds and Stars (of the Michelin Variety)

I am the odd bird that cannot sleep on an airplane. Even as a passenger on a first class Cathay Pacific flight in a pod the size of a small apartment complete with a cozy bed, toasty pajamas, and unlimited Johnnie Walker Blue, I arrived in Hong Kong 16 hours later looking and feeling like a cargo-hold stowaway.

On my first trip to Ireland in 2001, I arrived in a similar catatonic state as I drove with my son towards Waterford on the wrong side of the road in a manual transmission car. Yes, that means shifting with your left hand and foot. I recall very little of that harrowing experience, but I remember in specific detail the very first meal I ate in a village pub on the outskirts of Wicklow.

The lunch special was beef and potatoes and the platter arrived piping hot smothered in dark, delicious gravy and beef. Next to the mound of whipped mashed potatoes was a stack of roasted potatoes. Apparently in this land famous for spuds serving multiple styles of their favorite root vegetable was not unusual. It also explained my mother's habit of serving mashed potatoes along with rice when she made beef chop suey!

Back then, Ireland did not have a reputation for great cuisine. Even Starbucks did not arrive in Ireland until 2005, so finding a thimble of espresso was a challenge. Over the years, with the global trend towards slow food and the farm-to-table movement, this land of shamrocks and grass-fed beef has emerged as a hub of gastronomic delight.

With this transition, the country has wisely taken their assets on the road by growing their food export segment. In 2017, Ireland became the first EU country to sell beef to China and their exportation of dairy and beef recently exceeded 100 million euros. Cathay Pacific launched seasonal service four times weekly between Dublin and Hong Kong last year. Beyond this expanding global demand in the Irish agri-food sector, visitors can now experience excellent cuisine throughout the island.

Since the 1990s, the number of Michelin-rated restaurants in Ireland grew from 6 to 16, with the restaurant Patrick Guilbaud in Dublin being the highest rated and longest tenured on the list. Open for lunch and dinner the prices are modest compared to other 2-star rated restaurants around the world. You can see for yourself at the link below. Interestingly, the word potato is not on this menu. 

Restaurant Patrick Guilbaud

Another export item, Irish cheese is on par with the some of the very best French cheese. Ireland produces more mozzarella cheese than Italy. In Dublin, Sheridans Cheesemongers has an amazing selection from local farmers as well as special international producers. They will cryo-pack your selection of hard cheeses for safe and TSA approved international travel to the USA. This tiny cheese emporium is a must see stop while touring Dublin or visiting their larger country shop in County Meath.

Sheridans Cheesemongers

Ireland is a quick overnight flight from the USA, and you can launch to the European mainland easily from the international airport in Dublin. The next time you head to Paris, London, Rome or Copenhagen add a few days in this amazing country to savor the memorable meals and more.

Starbucks finally landed in Ireland in 2005