Smoked Salmon on Toast Points

I already posted two "Wordless Wednesday' post...almost did a 'Silent Sunday', but I can't stay 'wordless'...and I can't stay 'silent'! It's been such a torment and grieving period for me; first, the 'denial', and second the 'shock and grief'. Never in my life have I witnessed a favorite pet, passing away, and I never want to experience that as long as I live. I really think that poor little Mush missed Prince so much since he's been gone for the past two years...she grieved for her 'best buddy' for over a year. A few months ago, I found out that she has 'heart murmur' and I have been giving her pills daily, but in the end she gave up.

Although, she has been a lot closer to me (meaning, that she wanted to sit on my lap and literally patting my hand to pet her, (so cute, which I did anyway)...I cancelled her last appointment to the vet, and I cannot forgive myself. The hardest part is; when I walk through the door...just like to 'poem says'...she is no longer there to greet me!

I always have fresh herbs on 'hand'...eggs, capers, cream cheese, and occasionally buy smoked Nova Salmon. Not cheap by all means, but oh, so good. The best way that I love it is to make little 'open faced' sandwiches, or on bagels. These cute little whole grain party breads are a perfect choice...better than cutting up bread for 'toast points'...I prefer making toasts out of the little party loaf, and you have the perfect little snack to enjoy...and healthy too!

I have not been eating dinners at all since Mushy died...just snacks in the middle of the day, skipping breakfast as well! (not a good idea, just have no appetite)

Now that I pulled out my dear departed Hungarian grandmother's hand crocheted doily from my 'secret' drawer; she made this lovely piece and more for me, years ago which I kept it in meticulous condition; I'm proudly displaying that, as well!
As for me, I can totally just eat appetizers, and skip dinner! I love the Spanish inspired Tapas, as well and have been checking them out to make something really inspiring. Of course, the Italian Antipasti is not too 'shabby'...love the small bites!


Smoked Salmon on Toast Points
slightly adapted from Williams- Sonoma

For the herbed cream cheese:

• 4 oz. cream cheese, at room temperature
• Zest of 1/2 lemon
• 1 tsp. fresh lemon juice
• 1 1/2 Tbs. chopped fresh chives
• 1 Tbs. chopped fresh dill
• 6 slices white or wheat sandwich bread, crusts removed, each cut into 4 triangles
• I used whole grain party bread
• 2 Tbs. unsalted butter, melted
• 6 oz. smoked salmon, thinly sliced
• 1/2 cup finely chopped red onion
• 1/2 cup capers, finely chopped
• 3 hard-cooked eggs, peeled and grated
• Dill sprigs for garnish

To prepare the herbed cream cheese, in a small bowl, combine the cream cheese, lemon zest, lemon juice, chives and dill. Stir with a wooden spoon until well blended. Transfer to a serving bowl, cover and refrigerate until ready to use.

Preheat an oven to 350F.

Brush the bread on both sides with the melted butter. Arrange in a single layer on a baking sheet and transfer to the oven. Bake until the toast points are golden and slightly crispy, about 15 minutes. Let cool completely.

To assemble, spread the herbed cream cheese on the toast points and place 1/2 to 1 whole slice of salmon on top. Garnish with the onion, capers, hard-cooked eggs and dill sprigs. Arrange on a platter.

Alternatively, arrange the toast points and smoked salmon on platters. Place the herbed cream cheese, onion, capers, hard-cooked eggs and dill sprigs in separate serving bowls and let guests assemble their own hors d’oeuvres. Serves 8 to 10.


Thank you for all your kind and caring words of comfort, I appreciate each and every one of your kind comments. I do apologize for not visiting and commenting on your blogs for almost 1 week now. I am getting back to the normal routine, and will not abandon my blog, or my favorite blogger friends! Your friendship means a lot to me, and I hope to stay in touch with you for a long time to come! Hugs,
Elisabeth

Brioches in Mini Pans

As you can see, judging from the photos...the brioches have a mind of their own; leaning 'every which way'...swaying from left-to-right, right to left' ...looks like they're falling over; but don't be fooled! They are golden brown, light-as-a-feather texture, and that's what counts!

I have an amazing recipe from my 1986 version of The Good Housekeeping Cookbook which I think is the BEST of all the other 3 that I compared it with...although they are quite similar. You can make Brioches in loaf pans which is a simple solution verses the perfect mini tin pans!

I did order the Good Housekeeping Cookbook 125th edition (2010) from Amazon, for $5.19 ...a book that retails for at least $30.00. Did you know that Goodwill Industries sells books on Amazon?...well, they are the seller; the book is almost new...shipping cost is $3.99 and I will be receiving it by next week. The new book suggests you make the Brioche in a loaf pan, which is more ideal.

I used RED STAR YEAST...this time, the Quick Rise Gluten Free, and I had great results...no doubting if the yeast will rise or not!

Brioches
from the New Good Housekeeping Cookbook
1986

1/2 cup sugar
1/2 teaspoon salt
2 packages active dry yeast
3 1/2 cups all purpose flour
3/4 cup butter or margarine (1- 1/2 sticks)
1/2 cup milk
1 teaspoon grated lemon peel
5 eggs

In a large bowl, combine sugar, salt, yeast, and 1-1/2 cups flour. In a 1-quart saucepan over medium heat...heat butter or margarine and milk. until very warm. Butter or margarine does not need to melt.

With the mixer at low speed, beat liquid into dry ingredients, just until blended. Increase speed to medium; beat 2 minutes. Beat in grated lemon peel, 4 eggs, and 1 cup flour to make a thick batter; continue beating 2 minutes, scraping bowl often.

Stir in 1 cup of flour to make a very soft dough, beat with spoon for 5 minutes.

Place dough in grease, large bow. Cover; let rise in a warm place until doubled about 1 hour. Stir down dough, cover, and refrigerate for at least 2 hours, or overnight.

About 2 hours before serving, punch down dough, turn onto lightly floured surface, cover and let it rest for 15 minutes. Grease 12 (I only had 10) brioche pans

Cut off one-sixth of dough; set aside. Cut remaining dough into 12 pieces; shape each into small balls. Make a depression in center of each small ball; place the small balls in the depression; cover, let rise in a warm place until doubled, 1 hour.

Preheat oven to 375 degrees F. In cup, beat remaining egg; use to brush brioches. Bake brioches for 20 minutes or until golden and brioches test done. Remove from pans.

Serve warm, fresh from the oven, or cool on wire racks. Ideal to serve with fruit spread, or butter!

Bacon-and-Egg Muffins

Just think; you can make these fabulous muffins for breakfast...bacon, lightly scrambled eggs, and shredded cheddar cheese, all rolled into one!

There's about a dozen version of the Bacon-and-Eggs Muffins recipe online, but I found this to be the best, from Better Homes and Gardens Magazine. This is what I call a 'hearty' breakfast, or 'snack'
treat. Here's the recipe, just click to view and print it!

Have a wonderful and safe Memorial Day weekend! xo
Bacon-and-Egg Muffins

Chocolate Pancakes...and a Guest Post

So far, since I've been blogging, for about 1 year and a few months, I have not picked up even the concept, about guest posting for someone, until now. This will be my actual second guest post, and I'm all excited about it!

This is not just a guest post, but THE guest post for my special friend, Swathi, who I've had the pleasure to meet through our blogs, since a year ago. We've been staying in touch through e-mail occasionally, since that time, keeping each other posted with our lives.

I am so thrilled, and honored to accept the invitation from my dear friend Swathi, who is the author of
Zesty South Indian Kitchen, and one of the host @ Hearth and Soul, Tuesday Blog Hop. Her blog is so beautiful and exquisite with true South Indian cuisine, and the most amazing yeast breads, that I cannot compete with, so I decided to post something simple, and American, that we can all relate to, is "pancakes."

Not just any old pancakes, but made with your own homemade baking mix. I'm sure you all are familiar with Bisquick baking mix. It has been around for decades. I have used it for years, myself for pancakes, and various other baking goods. Making your own mix is so easy, so practical, that once you have the mix completed...which is such an easy process, you can keep it in your fridge for up to 6 weeks in a plastic container. It's a good way to use up excess butter or margarine, so it will not go bad.
Without further delay, here's my recipe for the Chocolate Pancakes, made with the Homemade Baking Mix, and a simple recipe for easy muffins.

Thank you Swathi, for your gracious invitation to guest post for you. Have a wonderful weekend!
Please stop by Swathi's blog @ Zesty South Indian Kitchen to get the recipe, and say HELLO!

Mark Bittman's Perfect Pancakes

This is my Part 3 project of my blueberries!...pancakes! Who doesn't love pancakes? ...especially when they are homemade, and it's so easy to make. Why would you want to buy the boxed kind? Mark Bittman's How to Cook Everything is my "Bible" of cooking. Everything is simplified, just like the book title says: "Simple Recipes for Great Food"...it is so, so, true. I have the huge paper book version of this fabulous book, and it was the best thrift find of my entire life...that's how strong I feel about it. Got the book at Goodwill store for a mere $.79 (79 cents...a steal)
I have mentioned this last year on my blog. There is no way "under the sun" you can ever find a brand new paper book at Goodwill for this price...at least, not at my local store. Now they are selling them on E-Bay, so that's the end of that!
Finally, I was able to copy and paste the recipe...sorry for any inconvenience!

From the book How to Cook Everything (Completely Revised 10th Anniversary Edition) by Mark Bittman

Basic Pancakes

Serves 4 to 6

Total Time 20 minutes



Introduction

Fast, easy, and fluffy, these pancakes should make you forswear boxed mix forever.



Ingredients

2 cups all-purpose flour

1 Tbsp. baking powder

½ tsp. salt

1 Tbsp. sugar

1 or 2 eggs

1½ to 2 cups milk

2 Tbsp. melted and cooled butter (optional), plus unmelted butter for cooking, or use oil

1 tsp. vanilla (optional)



Steps

Preheat a griddle or large skillet over medium-low heat while you make the batter.

Mix together the dry ingredients. Beat the egg(s) into 1½ cups of milk, then stir in the 2 tablespoons melted cooled butter and vanilla (if you are using them). Gently stir this into the dry ingredients, mixing only enough to moisten the flour; don’t worry about a few lumps. If the batter seems thick, add a little more milk.

If your skillet or griddle is nonstick, you can cook the pancakes without any butter. Otherwise, use a teaspoon or two of butter or oil each time you add batter. When the butter foam subsides or the oil shimmers, ladle batter onto the griddle or skillet, making any size pancakes you like. Adjust the heat as necessary; usually, the first batch will require higher heat than subsequent batches. The idea is to brown the bottom in 2 to 4 minutes, without burning it. Flip when the pancakes are cooked on the bottom; they won’t hold together well until they’re ready.

Cook until the second side is lightly browned and serve, or hold on an ovenproof plate in a 200-degrees oven for up to 15 minutes.

This is The Basic Pancakes recipe by Mark Bittman, and I have followed this exactly...and adapting it a little by adding the blueberries...oh, so yummy. The secret of not bruising the delicate berries is: do not fold the berries into the batter...just follow my step-by-step method!..

Note: The important thing I wanted to explain, is I don't fold the blueberries into the batter, so it doesn't get smashed, or bruised, I add them separately piece by piece into the individual pancakes, and when I turn them over gently it stays nice and firm...does not get squished.

1Tbsp butter added to 1/4 cup Agave syrup, heated in microwave

or not!...yesterday, I spent at least 2 hrs. on my step-by-step photos post at my beach apartment...as you know, I'm house/dog watching for my daughter Lora (Cake Duchess) while they are vacationing in Italy, but I do not upload photos on their computer..I only use theirs to check e-mail, and comments on theirs.

 If you are familiar with Zemanta program, which highlights the words, and you can check the sources, also puts the words for your "labels" in for you...but beware of the actual symbol "Zemanta"...once you delete that while it's on your post, you will delete your own content, and photos, to have to upload them again...sigh!
That's exactly what happened to my step-by-step-recipe photos.
I copied and pasted Mark Bittman's recipe for you...didn't even know it was out there...sigh of relief...phew!...

Curried Potatoes and Eggs Scramble

I've been so intrigued with all the beautiful and This morning was such a beautiful morning, that I decided to make a nice breakfast treat, focusing on using what I had in my frig, but intent upon using curry powder. I did not want to add curry powder or other spices in the scrambled eggs, and did not want to make them on the side, so I came up with this cute little idea to make a little "nest" in the middle of the curried potatoes, when they were completely done. Eggs only take a minute or to to scramble up, and being careful not to get it mixed up with the potatoes, just concentrating on leaving it in the inside. I must say it was quite a success...better than breakfast out, and I could go on my Saturday grocery shopping.

There are so many different dishes out there on my foodie friends' blogs, and especially with all the wonderful spices to kick up the flavors of foods and make them colorful and healthy, at the same time. The funny thing is, that I have most of those spices, sauces, and condiment on hand. I am, what you might call a "spice freak", and "freezer happy"...99% of my dry spices are kept in the freezer...not that I would want to keep them in there forever, the longest I keep them is 1 year, and they still smell fresh. 

 Curried Potatoes, and Eggs Scramble

1 large russet Yucon gold potato

2 large eggs, lightly scrambled

1 small onion diced

10 grape, or cherry tomatoes, halved

2 Tbsp vegetable oil

1 teaspoon red curry powder

1/2 teaspoon Hungarian hot paprika

1/2 teaspoon coriander

!/2 teaspoon cumin, salt and pepper to taste.

In a large non stick skillet, saute onions, until translucent. In the meantime, cook the potato in the microwave until it's almost soft, slice them in half, and peel them, if you prefer. Dice them in small pieces, and saute them with the onions, on med, high. Sprinkle all the spices on them, and add the cherry, or grape tomatoes.(these small tomatoes keep their shape, they are better, than the diced tomato)...Just keep stirring the potato mixture till it gets nice and crunchy, and a golden color. Clear the vegetable to the side, and leave a portion of a circle to drop the eggs in. Lightly stir, but do not mix up too much, lower the temperature, and let it cook for a minute or two, till it sets. Sprinkle some lime on it to give it a nice flavor. Serves 2.

I love Halloween decorations, it's so much fun... our local supermarket always has decorations for every holiday. Just makes it that much more enjoyable to shop. Could not resist taking a picture, and not getting escorted out of the store. Last year I took some beautiful photos at our local Green market, and was asked to delete the photos...what a "bummer" and embarrassment that was. That's when I lost my grocery cart too. While I was sneaking photos, someone took off with my cart, and realized halfway across the huge football" field size of the store, and abandoned my cart. I finally had to ask the manager to announce on the loud speaker about the lost cart with certain groceries in it...more embarrassment. My daughter refused to walk out of the store with me...kept telling me. "I don't know you"...so no more paparazzi...have to be less noticeable when taking photos out in public.