WORDLESS WEDNESDAY...{People of WALMART}

Florida WALMART...where else?

 

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

WORDLESS WEDNESDAY...

Mush was always at my side...even on her last day sitting on my lap while I was at the computer. She passed away peacefully, in her sleep on; 2-18-14 @ 4:44 A.M.

WORDLESS WEDNESDAY...

I love my beautiful city...West Palm Beach, Florida
Linking to:Be there 2 day-Wordless Wednesday

Spicy Chickpea Soup with Egg Noodles

Homemade Spicy Chickpea Soup, from 'scratch'...you bet!

It's been almost a week now, since I last photographed the beautiful beach 'sunrise'. I just did not have the desire to even photograph anything I have cooked or baked. It takes time, effort, and either the proper light for food photos, you should not even waste your time. Both of my children and I have started to have dinner once or twice a week since a year ago...a new 'tradition'... (just us, and the four grandchildren, on a weeknight... it's really a special event for us. to have this time and reminisce about the past when they were little...sharing stories for my grand kids!

Unfortunately, some Nostalgic stories, and memories do 'pull my heartstrings'...seeing them as adults with their young children; watching the years passing by before our eyes. You have to keep in mind that the past no longer has a 'life force'...IT IS OVER~...it's the current situation that is in your hands. You can reminisce all you want about the past...regret the things that went wrong...it is the only part of your life that you cannot change!

 I realized that Nostalgia does not...has not make us happier...dwelling on the past Our life is like 'chapters' in a novel...a 'never ending novel' learning from that long journey we took...leaving the past behind...greeting each morning as we awaken. Learning lessons of the past...being who you are today, and not who you were 'yesterday'! Our past should not define us who we were yesterday!


I felt the need to make a soup, today... I'm so glad I had all the ingredients in pantry, fridge, freezer, and cupboard...just had to make the decision...bake, or cook something comforting...so soup is always the right choice, with a sandwich!

Homemade soup of any kind is so easy to make...just have either homemade broth, canned, or in a carton...chicken, or vegetable broth, onion, garlic, celery, parsley, carrots, tomatoes, and canned beans, or frozen vegetables of your choice.
Here's my easy method:

Saute chopped onion, 2 cloves sliced, or chopped garlic, along with chopped celery in reg. olive, or vegetable oil.(also, a few scraped and sliced carrots) Add crushed red pepper flakes, dried oregano, cumin powder, dried parsley, salt and pepper to taste...

 (I didn't have fresh parsley) 1 Tbsp. of paprika paste, (tomato paste works well, or 1 Tbsp. of  paprika powder) 1 bay leaf...saute until onion is translucent, add a small amount of broth (32 ozs. in total broth)..Also, you can add frozen sliced carrots, abt 12 ozs. (I added frozen crinkle sliced carrots)....let the vegetable cook for another 15 min.

Add fresh chopped tomatoes...or canned diced tomatoes...tomato sauce works well,
You can add 1 15 oz. can tomato sauce in place of the (canned, or fresh diced tomato...I used Italian POMI strained tomatoes, about 1/2 container.

 Bring it to a boil, and now, add 2 cans of chickpeas, or garbanzo (same thing)...let it boil again, and add about 1/4 pkg of a 1lb. bag of egg, (or no yolk noodles)...let the noodles cook right in the soup for about 12 min. and it will be perfectly cooked...and delicious! When soup cools down, you can save them in plastic containers...even better re-heated~

I'm sharing with some really awesome 'thrift' finds with you...which I haven't in a while. I have a friend that does not approve of  buying someone's 'used' things...but the reality of it, and the most fun of it is that the majority of these wonderful useful things are donated by people who have paid 'good money' for the stuff, and most of the items are almost...if not 'new'...or barely used.
Every item has a 'story' behind it...where it came from, and why?...it was donated!

Just look at the bottom of this adorable little saucepan...LE CREUSET...made in France~
I love, love, Le Creuset pots, and pans. I bought a lasagna pan, and a skillet in the past few years (gave it to my daughter, she loves it)
The quality of this brand is 'unmatched'...cost 'an arm and a leg'...so expensive. very heavy cast iron, coated with super heavy enamel...food just tastes better, in Le Creuset. This particular little saucepan is an 'oldie, but goodie'...cost @ Goodwill, $6.99


I posted about these whimsical waiters, carrying bottles of champagne...by artist; Guy Bulut


I have this awesome and 'conversation' print hanging on my dining room wall for at least 3yrs now. Very well mounted, and framed, even with the wire hanger on the back. ($24.99)

So, what are the chances of finding another 'Bulut' print...3yrs later?...waiters in apron...in a Paris Café...I love this matching print...so well mounted and framed....couldn't just hang it simply...had to have it drilled with 'heavy duty hanger'...what a superb find...($29.99) ...worth so much more, and in great condition.










 A close up of this amazing print...such a 'conversation peace'...makes you feel like you're sitting in that French Café...just where I would love to be someday...soon!

 

Well, enough posting for now...I'll be watching the Winter Olympics from Russia ...and all day tomorrow!
Have a wonderful weekend! xo

 

WORDLESS WEDNESDAY...

Sunrise on our beach, Palm Beach, Florida...Sunday, Feb. 2, 2014...7:00AM

My granddaughter Gabby and I decided to take photos of the sunrise...depending on the weather, which happened to be a lovely sunny and pleasantly warm Sunday!
Linking to:
Be there 2 day...Wordless Wednesday

Eerily  quiet morning, virtually empty beach... a bit 'nippy' mid 60's, gentle winds, and waves caressing the sand...@ 7:04 AM

Chocolate Fudge Brownies... with Chocolate Ganache Frosting

Just when everyone in the U.S. is getting ready for Super Bowl Sunday...just who thinks about desserts?...well, I do know it's mostly chicken wings, sliders, pizza, chips, and dips that are the most popular party snacks for the big game, but who thinks about yummy, and easy to grab desserts?

We all love brownies...especially Fudge Brownies; and why not top it off with the most delicious
ooey-gooey Chocolate Ganache Frosting?...who says you can't have your cake...and 'eat it too?'...well, you sure can, with the cutest cupcake liners from William Sonoma! The recipe is super easy; got it from the Internet, and even if I didn't, I have it somewhere in one of my cookbooks, or recipe files. So much easier just one click to Google, and get what you need without searching in your own files!
So easy to serve these yummy fudge brownies... once they are done, and frosted, all you have to do is to cut the usual square portions in half, and set them in cute cupcake liners. Just be sure to refrigerate them until serving time, and take them out about 30 minutes before serving, and you will see how the fudge frosting will 'glisten' and achieve the ooey-gooey look! Every 'chocolate lovers' dream!


Chocolate Fudge Brownies
source: King Arthur Flour

• 4 large eggs
• 1 1/4 cups Double-Dutch Dark Cocoa or Dutch-process cocoa
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon espresso powder
• 1 tablespoon vanilla extract
• 1 cup (2 sticks) unsalted butter
• 2 1/4 cups sugar
• 1 1/2 cups King Arthur Unbleached All-Purpose Flour
• 2 cups chocolate chips

1) Preheat the oven to 350°F. Lightly grease a 9" x 13" pan

2) Crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.

3) In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

4) Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.

5) Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.

6) Spoon the batter into a lightly greased 9" x 13" pan.

7) Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.

Nutrition information

Serving Size: 1 brownie (63g) Servings Per Batch: 24 Amount Per Serving: Calories: 260 Calories

For the Ganach Frosting:Basic Chocolate Ganache
• 8 ounces semisweet chocolate, coarsely chopped
• 1 cup heavy cream
• 1 tablespoon unsalted butter, at room temperature
INSTRUCTIONS
1. Place chocolate in a medium heatproof bowl; set aside.
2. Place cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and let stand until chocolate has softened, about 5 minutes.
3. Add butter and stir until smooth. Let cool slightly before using.
 
Have a wonderful SUPER BOWL SUNDAY!
eat plenty...drink responsibly! xo

 

WORDLESS WEDNESDAY...

photo taken by me, on our private beach, Palm Beach, Florida...1-28-2014

While the rest of our country...even in the deep South was in a 'frozen frenzy' yesterday, here in S. Florida we had the most beautiful sunny and pleasant day of 79 degrees F. Not so, today (dreary, raining, and damp-cold-windy-chilly-nasty day)
Linking to:
be there 2 day...Wordless Wednesday

Bistecca Alla Pizzaiola-{Steak Pizzaiola}

You're probably wondering what the heck is a Steak Pizzaiola...when pizza has nothing to do with this dish, paired with steak. A little history on this hearty and delicious dish that was so popular in Italian-American homes in the seventies and eighties. I've often made this dish as well, for my family, but have made the steak totally different, using a cheaper cut of beef, pounding the meat thin, sautéing  it, and braising it, smothering the steak with the cooked tomato sauce, along with the onions, garlic, and peppers. This was the only way that was prepared, not using the better cut of the beef...such as N.Y. strip or T-bone, that would also be smothered in the sauce at the end.

Actually there really wasn't a real recipe for the Steak Pizzaiola back then...we just cooked great foods from 'handy-me-down' word of mouth and wrote it down; but the basic ingredients are whole tomatoes, (I switched it to diced) pepperoncini (the Italian pickled peppers which I skipped)...and/or bell peppers red-yellow-orange, sweet onions sliced, and garlic sliced. You can also add sliced mushrooms which goes great with the addition of the other vegetables. In my opinions, of mozzarella cheese would be added...then I would think of it as a pizzaiola sauce.

The originality of this dish started out in Naples, Italy, just like the pizza originates from Naples, as far back as the late 1800's.
All you need with this hearty dish is a nice loaf of crusty bread to mop up the sauce and enjoy those perfectly sautéed vegetables. To me, having a more up-to-date presentation makes this dish more appetizing, and attractive as well!

Bistecca Alla Pizzaiola-{Steak Pizzaiola}
recipe by; Elisabeth

1/2 red bell pepper
1/2 yellow or orange bell pepper
cored, seeded and sliced into strips
2 Tbsp. olive oil
1 med. sweet onion sliced thin
3 cloves of garlic sliced thin
2 cups white button mushrooms, sliced
1 teaspoon dried oregano
salt and freshly ground pepper to taste
1-14 ounce diced canned tomato
1/2 cup dry red wine
1/2 cup water
1 or 2 N.Y. strip, rib-eye, or T-bone steak

In a large skillet, heat the oil until it sizzles on med-high heat. Add the garlic slices, and the onion slices sautéing them until they sizzle. Add the bell peppers, and the oregano at this time, to infuse the flavor. Season with the salt and pepper. Add the mushroom slices and sauté for about a few minutes. Add the 1/2 cup of water and cook for about another  10 minutes.

Now you can add the diced tomatoes (I added spicy red pepper) you can add crushed red pepper if you don't find this type, or omit the red pepper if you don't want it spicy!

Add the tomatoes to the skillet, and add the 1/2 cup of red wine. You can add about 1/2 of the water to the can, swish it and add that as well.

(you can omit the wine, and add more water 1/2 cup extra)


Bring the sauce with the vegetables to a simmer
and cook for another 15 minutes, until the pepper get soft and the sauce thickens. Set it aside, and keep it warm.








Season the steak (s) with salt and pepper. Heat a cast iron skillet, or a grill pan, and sear the steaks over high heat, covering it if it lets out too much
smoke. I seared mine for about 3 to 4 minutes on each side for medium, but you can sear it 2 minutes for rare, or about 5 minutes on each side for medium-well.

Let the steak rest for a few minutes before slicing it thin, across the grain, or leaving it whole.

To Serve:
You can pile the sauce and peppers on top (the old fashioned way...or gently place the slices of the steak on top of the sauce and vegetables.
Crusty bread makes it even better, or you can cook some rice to serve as a full course, along with some salad greens...yumm!
Serve while it's hot!




 

SCHMALTZ

Have you heard of the word 'schmaltz?'...it is an old Yiddish word for 'rendered chicken fat'. Back in the old days in Eastern Europe when margarine wasn't invented (which is so unhealthy)...butter, which was too expensive to cook with, you could make this natural, humble 'liquid gold' just from slowly cooking down the skins, and the fat part from the chicken, adding some chopped, or sliced onions (I also added a couple garlic cloves, sliced thin) You couldn't imagine a Jewish household not having their freshly made schmaltz. The best part of the skin from the chicken to render fat is the breast, and using a bunch of backbones which you can buy for very cheap price at the grocery supermarket.

There's so many uses of this fine homemade schmaltz...matzo balls, potato latkes, chopped liver, roasted chicken, and even the American southern dishes; hush puppies, corn bread, and for pie crusts...just to name a few. It may seem like an odd word...SCHMALTZ; which can also describe something expensive, or maybe something 'corny'! Old Yiddish words, used in phrases are totally hilarious!

You probably are familiar with some of these Yiddish words.
KLUTZ= an awkward person.
OY-VEY= how terrible things are.
SCHMUCK=jerk
SCHMOOZ= (is to kiss up to somebody)
SHLEP= carry, or dragging something
NUDNIK= a pest, an annoying person

SHLEMIL= dummy, loser *
SHLIMAZL=unlucky person*

Ever wondered about the 'theme song' of the beloved and funny show from the seventies what they meant?...shlemil, and shlimazl...still love the re-runs!

Chicken Schmaltz
(my way) by:Elisabeth

2 lbs. chicken backs, and roughly cut up
skins
1 large onion, cut into thick slices
2 cloves garlic, sliced

Place the chicken backs, and skins in a large heavy skillet. Add 1/2 cup of water to the pan and on low heat start simmering the chicken backs and skin. After about 10 minutes, push the pieces aside, and add the onion and the garlic.

Continue to cook for another 45 minutes on low
heat. Keep stirring often. You will see the golden liquid and the chicken and onion slightly colored. Do not get it too dark. As you can see in the photo, the onion has a nice golden color to it. Remove the chicken backs to a container (do not discard) You can make a nice chicken broth with the remaining pieces. Discard the onions, and strain the schmaltz through a fine sieve into a container, or jar with a tight fitting lid. Cool, cover, and refrigerate until needed.