Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!

Your Thanksgiving Celebration

November 30, 2013 by Mary 16 Comments

I hope your Thanksgiving celebration was filled with LOVE and a smashing success! We all have so much to be thankful for. Please tell me what was your favorite part or dish.

We were lucky enough to have both of our boys home and got to have both girlfriends with us too. It is so about being together, cooking together and even cleaning up together. I come from a very large family – six kids – and when my parents were still alive and we all came home (to St. Louis) with our spouses or mates, it was absolute mayhem – all in a good way. Everyone was doing something from building a fire, to arguing about the music being played, to making a new cocktail for everyone, to complaining that someone doesn’t do any work but just supervises, to figuring out where to put all the food and wine, and I remember my mother just shaking her head and trying to continue to move through everyone to do her cooking. Although we have only two boys, we created the same thing! At one point on Thursday, I looked at my husband, right before dinner and I was like, OMG, we created a mini version of my family all over again. It’s a good thing but it really made me laugh – it can even happen with just two kids!

My turkey was too big – 19.5 lbs. I had asked our farmer for a 16 – 17 lb. bird but somehow he had something larger in mind and just those 2 – 3 extra pounds made a difference. I have no doubt we will eat all the leftovers but when it’s that big, the legs are really tough on these free range birds. The thigh dark meat was delicious but the legs, not so much. It looked gorgeous! And some of the outer white meat was a wee bit dry in order to cook the whole thing through. So I think the 17 lb. mark is the max. If you need more, buy two smaller birds.

For those of you who purchased my e-cookbook and made some or all of the recipes, I hope you found it helpful. Please send me any comments to make it even better for next year.

My birthday was Tuesday and my younger son and his girlfriend were at our house upstate, greeting us when we arrived with appetizers and dinner prepared. I told you I was lucky and had a lot to be thankful for! For appetizers, we had local gouda cheese cubes with olives, radishes and cherry tomatoes. Dinner was braised chicken legs, with tomatoes, onions, garlic and olives served with a crusty baguette to mop up all of the delicious sauce, and some roasted zucchini. They were so sweet and you have no idea how special it was to arrive to a warm glowing, terrific smelling house with dinner all ready! And it was really yummy!

Tonight, all four of them are cooking up my “real birthday feast. “ They won’t tell me what they’re doing and I was told to vacate the premises. They have plied me with some hot rum apple punch and I am out in my art studio staying out of the way. They say it will be a complete meal with appetizers, dinner, dessert and even entertainment! Stay tuned and I will let you know what happens.

I hope you all continue your celebrations and have a great rest of the weekend!

Date stuffed pork loin roast

April 15, 2013 by Mary Frances 11 Comments

When our oldest son did an about face and invited us to his apartment for dinner for his birthday celebration, we were expecting a nice dinner … but we weren’t expecting a spectacular dinner. This was the one where I was to bring the dessert – vanilla pots.

Here’s what you get when kids see you entertain and cook and serve great food with LOVE. I don’t mean to pat myself on the back here, but I guess in a way, I do! After all, we are the teachers for our children. But this child is far surpassing me in cooking and entertaining. Lucky us, we get to be the fortunate recipients!

We arrived to a beautifully laid out cheese board with dates and grapes and a lovely variety of crackers. Great start.

He was lamenting that one of his flatmates had not returned with the shrimp while he busied himself with putting the finishing touches on his pork roast. The roommate appeared with the shrimp and before we knew it, we were each handed a small plate of rice pilaf with delicious sautéed spicy shrimp. It seemed magical in that it just appeared! I never saw him cook it. Either that or I was on my third glass of wine and didn’t know it. (just kidding).

Dinner was this amazing pork loin roast, stuffed with dates, covered with an herb garlic crust. He spread broccoli florets around the pork towards the end of the roasting time, so that as they cooked, they became flavored with the wonderful pork loin juices. Additional vegetables, along with some potatoes, were oven roasted separately and served, completing a beautiful plate that was really scrumptious. The pork was divine, moist and rich, with the dates sweetening the meat and the crisp herb crust – just terrific!

DATE-STUFFED, GARLIC HERB CRUSTED PORK LOIN ROAST
– serves 8 – 10

One 4 – 5 lb. pork loin roast
10 – 12 pitted Medjool dates
1 tbs. chopped thyme leaves
5 – 6 large cloves of garlic, minced
1 tbs. olive oil
Salt
Pepper

Preheat oven to 350 degrees. Wash and pat dry your roast. Stand it on its end and cut an X down through the middle of the roast, coming at it from both ends with a long knife. Then, take a knife sharpening stick or a long handled wooden spoon (something long and round) and shove it through the middle of your X from both ends to create a cavity. Now shove the dates in from both ends to fill the cavity.

Set the roast in a roasting pan, fat side up and score the fat. Salt and pepper the roast all over. Create a paste out of the thyme leaves, garlic and olive oil and spread all over the top and sides of the roast, shoving it in the scored crevices. Roast for about an hour, until an instant read thermometer registers 145 degrees. Let the roast rest for 10 – 15 minutes before slicing into thick 1/2” slices. Serve and enjoy!

I am not convinced my dessert of vanilla pots stood up to his meal. Aren’t we the luckiest?

The birthday linner

January 17, 2013 by Mary Frances 14 Comments

The birthday cook-a-thon celebration for my husband was a huge success and just so much fun. We started cooking at noon and ate from 2:45 to 6:45 just in time to put Zach on a 7:10 train back to New Haven. So what do you call a leisurely meal like this that encompasses lunch and dinner? Linner!

While every dish was great, what was even more terrific was the time spent together, planning, chopping, sharing pots, debating, arguing, laughing and agreeing. My oldest son was upset at first with the look of the short ribs. He said they weren’t going to look pretty enough. Being a designer, that made me feel good – at least he learned something from me! We played games in between while watching football. And since one person did not have responsibility for the whole meal, there was time off for everyone. It was really a wonderful day of just being together.

Now for the food! Here’s the photo essay.

— Making a zucchini, red pepper and fennel torta