Take The Class! Puff Pastry Turnovers August 23, 2014

Turnovers 1

Looking for that special “bite” of pie but don’t want to make an entire pie? Then Puff Pastry Turnovers are for you! Join Tracy DeVore, The Pie Belle, and venture into the world of Rustic Puff Pastry Turnovers! These delicious “grab and go” pastries are the perfect way to showcase summer’s seasonal and bountiful fruits. Students will be introduced to the techniques of Classic Puff Pastry, and make a “Blitz” Puff Pastry that will shatter into a shower of buttery shards with each fruity bite. Choose from three luscious fruit fillings and take home your baked goodies made and assembled during this one-of-a-kind hands-on class, as
well as recipes of the day.

DATE: Saturday, August 23, 2014

TIME: 11:30 a.m. to 3:30 p.m. (approximate)

WHERE: Chez Deco
5431 Townsend Avenue
Los Angeles, CA 90041
(916) 799-5772 (thepiebelle@gmail.com)

COST: $95.00 Per Person (Includes Appetizers & Wine)

Join Tracy and learn how to demystify the art of making Turnovers. Learn how to master Turnover pastry dough, craft your Turnovers individually during class, and become a whiz at rolling dough! You will leave with your confidence so buoyed, you will never, ever, buy that pre-made stuff from the store again! Great baking isn’t about recipes; it’s about technique. Whether you are a beginner or seasoned baker, or anywhere in between, cooking classes are a great way to improve your culinary/baking skills in a relaxed, yet social environment, and have a lot of fun. Meet new friends and allow your inner chef to come out and play. And the best part? Every class ends with dessert! Classes include all ingredients, use of pie-making supplies and tools (from aprons to rolling pins), and bakery boxes for transporting items baked during class. Please dress comfortably and have hair tied back if it is long, and more importantly, bring nothing but your sense of humor and desire to learn and prepare to have fun. As we will be working with floury hands, it is recommended that hand/wrist jewelry also be left at home.

To enroll in this class, fill out the form below, e-mail your interest to the me via the e-mail on the front of this form, and return the bottom portion with your payment as soon as possible to reserve your space. Classes are limited to 18 individuals, on a first come first served basis. Once payment is received, a confirmation e-mail will be sent to you to confirm your reservation. Class fees are nonrefundable except in the event of an emergency, as time and supplies purchased for class are valuable.

What are you waiting for? Hope to see you soon “In the Kitchen”!
Please register me for the Puff Pastry Turnover Class on August 23, 2014.

No. Attending: ___________Payment Enclosed: $ ______________

Name: _________________________________________________

Address: _________________________________________________


Phone: _________________________________________________

E-Mail: _________________________________________________

Fantastically French: Happy Bastille Day – Eat Black Pepper Gougere BLT’s!

blt gougeres
Today, we’re celebrating Bastille Day – a national French holiday that celebrates the beginning of the French revolution. Personally, I will also be celebrating a friend’s birthday, with lots of champagne and if I wasn’t working at my day job, these little Black Pepper Gougere BLT’s! Similar to a cream puff but on the savory side, the crisp exterior and custard like interior of these French appetizers signifies France at it’s finest. Black pepper is incorporated to balance out the creaminess of the pastry puffs, and to lend a small “bite” of spice. Since it’s all about the celebration of this special day, be extra decadent and stuff them with small strips of pepper or applewood smoked bacon, spicy arugula and fresh sliced baby grape tomatoes. These bite sized BLT’s create the perfect bun for the filling – try a little avocado spread in the place of any type of mayonnaise slathered on the top half of the tiny bun, and take it up another notch to a BLAT! Whether you are whipping up a batch of these for a Bastille Day get together, or future entertaining, I highly recommend making these insanely delicious bites!

Black Pepper Gougere BLT’s
1 1/2 cups water
1 1/2 cups unbleached, all purpose flour (recommended: King Arthur)
1 tbl. unsalted butter
1 tsp. table salt
1 tsp. black pepper
2 large eggs
2 ounces Gruyere cheese, grated

10 strips of pepper or applewood smoked bacon, cooked and cut into thirds
10 baby grape tomatoes, halved
25 arugula leaves

Preheat oven to 350 degrees. Pour water into a medium pot and add butter and salt; bring to a boil. Once mixture has come to a boil, add flour and quickly stir with a wooden spoon, until dough forms. Continue to stir over medium heat, for about 3 minutes. Place dough into a stand mixer fitted with a paddle attachment and run on medium speed, allowing steam to escape. Once most of the steam has disappeared, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Fold pepper and cheese into the pate a choux pastry, until fully incorporated. Scoop mixture into a piping bag and pipe half dollar sized balls onto a parchment lined baking sheet. Sprinkle a small amount of black pepper over each puff.

Bake puffs for about 25 to 30 minutes, or until golden brown, uninterrupted, in the oven (no peeking!). Allow puffs to cool for 5 minutes. Slice each puff in half and fill with bacon, sliced tomato, and arugula. Serve and enjoy!

Fit For A King: Pan Seared Oven Roasted Perfect Filet Mignon, Bacon Brown Sugar Green Bean Bundles, Spicy Lemon Garlic Shrimp & Tomato Basil Balsamic Crostini

filet and crostini

Need a way to your King’s heart? It is often said that a way to a man’s heart is through his stomach . . . or rather, making damn good food that nourishes his soul and makes him feel loved! As the weekend fast approaches, and the longest day of summer will arrive tomorrow morning (summer solstice), the time is perfect for making this awesome combination of flavors for your special someone. And to top it off? MAKE PIE! Enjoy these wonderful dishes, each good enough to stand on its own, but when combined, a match made in heaven. The filet of beef is tender and buttery and slightly garlicky, and while many cooks choose to dab on blue cheese butters or herb sauces, when done properly, this meat will and should stand on its very own legs, i.e., flavors. And the shrimp? Follow the directions exactly, and they will be some of the most tender and flavorful shrimp you have ever eaten. The crostini and green bean recipes are chock full of garlic as well, so if you are garlic challenged, these recipes may not be for you; however, my guess is that when you try them, you will enjoy them. So Queens and Princesses unite, and learn and make these dishes for your King and Prince Charming – he will love them! *Cook’s Note: You will be layering all of these dishes with salt and flavoring; it is the best way to achieve that final, lip smacking, result!

Pan Seared Oven Roasted Filet Mignon

2-3 6-8 oz. Filet Mignon, about 1 1/2 inches thick, room temperature
1 tbl. salted butter
7:2:2 seasoning (recipe follows)
Chives, garnish


1 tbl. kosher salt
1 tsp. black pepper
1 tsp. granulated garlic (garlic powder)

Preheat oven to 425 degrees. Let the meat come to full room temperature for best results.

Season all sides of your filets with the seasoning above. In an oven safe pan (preferably cast iron), over medium high to high heat, melt the butter until it barely browns; then lay the seasoned beef in the pan, roughly 2-3 minutes on the first side undisturbed, then flip, for 2 minutes on the other side; you want to see a seasoned buttered “crust” on the meat, but you don’t want to end up with overcooked filet mignon! So, set a timer for all of these cooking instructions. Turn off the heat, and place directly into the oven; roast for about 8-9 minutes, for medium rare; but watch the meat or use a thermometer, as it could be as little as 5 minutes for rare, or 12 minutes for medium to medium well; for me, foolproof, perfect pink inside even once the meat has rested, is about 8 minutes. When desired doneness is achieved, remove to foil, and wrap individually to process the rest of the cooking; let rest in the foil for 10 minutes; remove, slice, and serve with any juices draped over that have accumulated, and a sprinkling of chives. Can you say . . . melt in your mouth? Yum!

Tomato Basil Balsamic Crostini

2 ripe tomatoes, Roma or Summer, finely chopped, juices and all
1/2 tsp. kosher salt
Freshly cracked black pepper
1 tbl. balsamic vinegar
1 splash of red wine vinegar
6 cloves of garlic, half minced and half rough chopped
8 leaves of basil (added in last – see directions)
Sourdough Baguette, thinly sliced and toasted

To Toast Baguette slices:

In a 350 oven, place bread slices, brushed with olive oil on both sides (and a sprinkle of kosher salt and black pepper) on a baking sheet; bake for about 12 minutes, turning over once during baking when bottom of side one is lightly browned; you want to achieve a fairly toasted bread slice, so don’t underbake! Once removed from oven, rub each side with a smashed clove of garlic. Cool 20 minutes; top with tomato mixture. *The goal here is to have a salty, crunchy vehicle on which to house the cold, tomatoey, vinegary, garlicky goodness! Opposites attract? Indeed!

In a bowl, place tomatoes, garlic, vinegars, salt and fresh cracked black pepper; let marinate at least 12 hours, preferably 24 hours, giving it an occasional stir. About one hour prior to serving, add in chopped basil. Check for taste; re-season if needed. Place atop toasted baguette slices, and garnish with black pepper and a sprinkle of parmesan cheese, if desired.

Bacon Brown Sugar Green Bean Bundles

8 thick bacon slices
6 tbls. unsalted butter, melted
1 1/2 tsp. kosher salt
3/4 tsp. garlic powder
1 1/2 lbs. green beans, trimmed and blanched
1/4 cup firmly packed light brown sugar

Preheat oven to 350. Line a baking sheet with parchment. In a large nonstick frying pan over medium heat, cook the bacon in batches until the slices are just barely beginning to brown along the edges, but still very underdone and pliable, about 4 minutes. Transfer to a paper towel lined plate and let cool; then cut each slice in half, crosswise. In a small bowl, whisk together butter, salt and garlic powder.

Divide the green beans into 16 equal portions; about 5 beans to a bundle. Gather each portion into a neat bunch or bundle, and wrap a half slice of bacon around the center to hold them together. Place the bundles on the baking sheet with the loose end of the bacon underneath. Brush the beans with the butter mixture, and then sprinkle the brown sugar over the butter mxture.

Roast the beans until the bacon is cooked through and browned, about 20 minutes. Let stand for 10 minutes before serving.

Spicy Lemon Garlic Shrimp

2 pounds raw shrimp, deveined, shells on preferably
2 sticks cold unsalted butter, but into pieces
1 tsp. kosher salt
4 cloves of garlic, peeled and rough chopped
1/8 cup of parsley leaves, chopped
1/2 tsp. crushed red pepper flakes
1 whole large lemon, juiced

Preheat oven to 350. Rinse shrimp to separate, then arrange in a single layer on a baking sheet. In a large bowl, place butter, garlic, lemon juice, salt, parsley and red pepper flakes. Using your pastry blender, blend to combine all ingredients, until small crumbles form (which you will press together and deliver over the shrimp before baking). Sprinkle the cold butter “crumbles” over the shrimp.

Bake until the shrimp are opaque and butter is hot and bubbly, about 10 minutes; no more, as they will continue to cook, just like the filet mignon, once removed from the oven; this is where so many go wrong, and end up with leathery, chewy shrimp! Remove from oven; spoon all of the garlicky, buttery juices over the shrimp, and serve with some hot crusty bread for dipping and mopping up all of those yummy juices!

*Note: If you like mesculun salad mix, add some cherry tomatoes, red onion rings or thicker slices, shaved parmesan slices, and toss with this vinaigrette: 1/2 cup extra light olive oil, 2 cloves minced garlic, 3 tbl. white wine vinegar, 1/2 tsp. Dijon mustard, 3/4 tsp. salt and 1/4 tsp. black pepper; whisk together; then add in 1 tbl. A-1 steak sauce, and a few dashes of hot sauce; it goes extremely well under the filet of beef or alongside this meal!

Pig Out In Paradise: Chipotle Mini Sliders, Onion Strings & Grilled Peaches & Pound Cake

sliders and rings

Who ever said you had to leave your backyard to have a feast in paradise? Moving to Los Angeles has provided me with something I truly love; summer weather almost year-round! What inspired this meal just happened to be a trip to the local Trader Joe’s – where standing before me were the cutest, littlest, mini slider hamburger buns I have ever seen! Usually when I make sliders, I use Hawaiian rolls or sometimes specialty smaller bakery rolls; but get these folks, they are darling and yummy! There are so many variations on sliders – use this recipe as a base and get your creative juices flowing! Little-big fat bacon sliders, mushroom and swiss sliders, whiskey honey barbecue, jalapeno and chipotle are but a few suggestions; create your own burger bar with all the toppings imaginable at your next get together (think 4th of July?) and take it outside folks – all summer long! The addition of the onion strings (an old favorite of my son), and the Grilled Peaches and Pound Cake, round out the meal . . . and don’t forget the oven baked fries (pictured also) and but of course . . . the Grey Poupon! The heck with the kids on this one, make it for the adults – they will love it too! Happy Summer Grilling!


1-2 lbs. high grade 80/20 ground beef
3 tbls. whipping cream
6 dashes of Worcestershire sauce
1 tsp. kosher salt
2 tsps. chipotle chile sauce (from can of chiles – freeze the rest)
Freshly ground black pepper to taste
Sliders buns
Clove of garlic
Melted Butter

Mix the ingredients together in a large bowl; take an ice cream scoop and shape one scoop into a mini hamburger patty, making an indentation in the middle with your thumb to keep them from plumping too much when they cook. Repeat with remaining burger. Grill the sliders until cooked through, 3 minutes per side; top with cheese of choice during last minute of grilling. Grill the halved slider buns, spread with butter, until toasty; remove from grill and rub with the garlic clove; discard garlic clove. Place one patty inside each bun and serve immediately with your favorite fixing (think as above, or with blue cheese or gorgonzola, carmelized onions, mesculun salad mix tossed with vinaigrette . . . the sky’s the limit)!

Onion Strings:

1 whole large onion
2 cups buttermilk
2 cups all purpose flour
1 tbl. kosher salt
1/4 to 1/2 tsp. cayenne pepper
1-2 quarts canola or vegetable oil
Black pepper to taste

Slice onion very thin; place in a baking dish and cover with buttermilk and soak for at least 1 hour.

Combine dry ingredients; set aside. Heat oil in a pot to 375 degrees (use a thermometer to gauge heat). When temperature is reached, remove from pot; grab a handful of onions, throw into the flour mixture, tap to shake off excess, and plunge into hot oil carefully (tongs work best here). Fry for a few minutes and remove with a slotted spoon as they become golden brown; don’t crowd too many in the pot at one time; do it in batches for best results. Remove browned onions to a plate lined with paper towel; season with salt and pepper immediately. Repeat until onions are gone.

Grilled Peaches & Pound Cake:

1 fresh pound cake, cut into 1 inch thick slices
Melted butter
2 Yellow Peaches, ripe but still firm, cut into thicker slices
2 tbl. brown sugar mixed with 2 tbl. melted butter
Lime or lemon, halved
Mint leaves, garnish
Whipped cream, garnish
*Or fresh whipping cream mixed with 1 tbl. sour cream, garnish

Over a medium-heated grill, lay buttered pound cake slices beginning with the 2 o’clock angle; grill just a few minutes until char marks appear, turn to opposite angle (10 o’clock), and repeat; you are basically just lightly toasting the cake. Remove to a platter; place peach slices on the grill in the same manner, cross-wise so that they don’t slip through the grill. Squeeze lime or lemon juice over them, then brush them with the brown sugar butter mixture, grilling and turning just a few minutes, until lightly, lightly grilled (not mush!). Remove to a platter; serve over the pound cake immediately, with whipped cream as above of your choice and mint sprigs. *Grilling or roasting fruit lightly brings out the natural juice and sweetness – give it a try!

Know Reality And Walk The Truth: Move Over Kale, Brussels Sprouts Chips Are The Real Deal


Today’s post will serve two purposes; a wonderful recipe, but also, a brief “catch up” on my move to Los Angeles as promised and requested by crazyaboutpie followers. While this blog often posts recipes coinciding with personal stories and often my real life, I have found myself recently in the big, fat middle, of what I like to refer to as being “lost” in the minutia of reality. Life will connect you to the truth of your experiences, deliver meaning, and where it can, help you benefit from optimism, adventure and even risk. It’s not our experiences, but our ability to derive meaning from them that make our life both ordinary, and extraordinary. What I find I often lack in vision, forces me to seek new perspective. “Dwell in possibility, because Truth is so rare, it is delightful to finally tell it.” – Emily Dickinson. I have been described in the past as irrepressibly optimistic, often banishing darkness and hopelessness with optimism and hope with a hint of charm but always with an enchanting spin on real life coupled with creative imagination. Somewhere in the scattered details of the past six months, my endeavours to cultivate a more optimistic mindset despite all of my woes, has come to a screaching and predictable halt . . . and “lost” in all of the “minutia” a divorce and life direction change, i.e., rebuilding a new life entails. In the last few days, my usual hefty appetite for pleasure, for enjoying life to its fullest, and my inner world of imagination and feeling, have been more inclined to be in retrograde – with meaningful soul searching of a life lived in bits, bites and bytes, often forgetting to digest all of my experiences, individually and as a whole, for meaning. My attention is divided, and my focus unfocusable (if that is even a word). Truth be told, I sometimes fall victim to my own negative thinking – comparing myself to other people, listening to the words of others spewing negativity about me that I know is untrue and undeserving; and on really bad days, subconsciously talking myself through evidence if only in my mind, that I am nobody, and that I will never live up to my full potential. That’s not to say that I have been kicked hard through my divorce and those drop-kicks to the curb are far from over; divorce is hard on everyone involved, and for everyone, a no-win situation. I’m sure you can all relate. Some of you have been there. Sometimes in the midst of all of life’s bumps and pressures, we totally forget all the wonderful, unique things about ourselves we have to give to the world. We get stuck in our worried minds and allow our wounded self-esteem to be our inner critic and completely tear apart our self-worth until we feel too small to do anything except eat comfort food, watch television or movies, sleep, and generally retreat from life and the daily joys we experience. Non-serving, self-depreciating thoughts are allowed to flow, and while we all let them slip in at times, we are human; so it’s okay to experience them for a brief time, but in this life, there are two kinds of people: survivors, and those who don’t. For me, now it’s time to recharge, regroup, and move on through the minutia. Although I have made other baked goods for friends and a few events here in Los Angeles, I have not made . . . one pie since leaving northern California (where I was baking pies for a local restaurant to the tune of about 28 per week!), nor taught any classes (I am trying to secure a venue in which to do that). Could it be that part of the joy I experience from baking/creating/sharing will come to my rescue? Do I indeed need to get hands on with my dough again? I have come to the realization that the answer is . . . Yes. So other than the fact that tonight I will be making pie in my kitchen, here are a list of 12 thoughts that I will be repeating to myself while doing just that:

Know Your Reality:

1. The people you compare yourself to compare themselves to other people too – and even to YOU!

2. Your mind WILL lie to you sometimes – don’t, I repeat don’t, believe everything you think; thoughts can be exhausting and unhealthy when the negative ones are given power.

3. There is far more RIGHT with you than wrong with you!

4. You need love the most . . .when you feel you deserve it the least.

5. You have to accept and make peace with everything in front of you today . . . before you can reach and feel excited about what the future holds tomorrow.

6. Focus on progress, small steps at a time, not perfection.

7. You can’t hate your way into loving yourself i.e., telling yourself you are a failure won’t help you reach a higher potential! Accept the things you cannot change, be accountable and responsible and respectful.

8. Don’t waste time feeling sorry for yourself – that is just . . . wasted time!

9. Don’t waste energy on things or people you simply can’t control.

10. Don’t worry about pleasing everyone; that will never, ever, happen.

11. Don’t expect immediate results! Remember the little engine that could!

12. And last, but not least, follow your heart . . . it will never, lead you astray.

For those of you who don’t know, I ended a dysfunctional, long-term marriage last year and after listening to my heart and what the universe unfolded in front of me (think Serendipity), made a move to Los Angeles to pursue the life I most likely always should have had – in both love and career. A brief description simply cannot do justice to the number of signs that destiny presented to me that encouraged me to follow through with this choice – it really is, quite a story to tell. But, in order to do so, I had to make the conscious choice to leave behind a life I created the last 25 years, complete with now almost grown children and grandchildren, friends and business acquaintances, leaving behind a long-term job and any self-doubt, to see if what my heart had always told me was true; and truth be told, it is. By far, this “life” move was the most difficult thing I have done to date – and I am well over 50 years of age. At present, I am navigating my way through the ups and downs of an unpleasant divorce, missing my children and friends up north, and re-establishing both an amazing love relationship and a passion for cooking/baking/teaching here in Los Angeles, two of the paths I should have followed via my heart years ago if I had only listened to it rather than what was inside my mind, and “walked the truth.” Do you know reality? Take the time to get acquainted with your own reality . . . it just might make the difference in your direction in life. Oh . . . and the recipe? Awesome. The once-maligned Brussels sprouts have been getting more and more love lately, showing up shaved in salads, roasted with pancetta, and even in a previous post by yours truly, topped with Cheezits! Here’s one way you may not have tried these baby cabbages yet: with the leaves separated and each one roasted to a crisp. They are so thin, they cook in just a few minutes, and even slightly charred, they are addictive. Try them out . . . the reality is, they are way better than Kale chips . . . hands down.

10 Brussels sprouts
1 tbl. olive oil
1/4 tsp. kosher salt
Red pepper flakes, if desired
Black pepper, if desired

Preheat oven to 350. With a paring knife, cut off the bottom tip of each sprout. The outer leaves will then fall off. Trim off a tiny bit more of the bottom, so all leaves fall off. Remove all of the leaves. Toss the leaves with the oil and lay in one layer on a rimmed baking sheet. Sprinkle with salt. Roast 7 to 10 minutes, until leaves are lightly browned and crisped. A few shakes of the pepper grinder once removed from the oven, or red pepper flakes, and you’re set to go.

For the truly adventurous, roast shallots and onions and garlic with the leaves; then toss all with a hit of balsamic vinegar; yummmmmm.

Make Mine Mini Please: Black Bottomed Nutella Swirl Mini Cheesecakes

The Pie Belle:

Per request, I am re-posting the recipe for these mini desserts I brought to a party last weekend. Enjoy!

Originally posted on CrazyAboutPie - Tres Serendipite!:

Remember what I said about appetizers not only being savory, but also being sweet? 

mini nutella cheesecakes

Uh huh.  You want these now, am I right?  And well you should.  I made this new recipe over the holidays, and they are now firmly placed in my dessert arsenal, courtesy of Food & Wine Magazine.  Absolutely awesome.  These chocolate-hazelnut treats combine the creaminess of a rich cheesecake, all packed into a cupcake sized dessert – perfect for one or to be shared by two.  I’m thinking, Valentine’s Day? Don’t change a thing about the recipe – it was perfect, as written.  Experiment now, so you can surprise your significant other next month – you will be richly rewarded.  Promise.


For the Black Bottom:

3/4 cup finely ground chocolate cookies (use Nabisco Famous Chocolate Wafers only)

2 tbl. unsalted butter, melted

For the Cheesecake:

2 pkgs. (8 oz. each) cream cheese, softened

2/3 cup granulated sugar


View original 457 more words

Who Let The Dogs Out – Hot Dog, I Did! It’s Memorial Day Weekend – Cheers With Unique Hot Dogs, Slaw & Potatoes!


Woo-Hoo, 3 Day Weekend! Fire up your grill and keep it easy and elegant; make these “Cross-Hatch” hot dogs on Grilled Croissants, side of Sweet Spicy Slaw, and Grill Baked Potatoes with Chive Butter and keep that oven off! These savory-sweet glazed hot dogs are inspired by a famous dish from a local Chinatown restaurant plus my imagination; they are cut in a “cross-hatch” pattern, which makes the franks cook even faster, and served up in a grilled, mustard brushed toasty buttery croissant . . . mouth watering yet? Pair them with a Grill Baked Potato with a sweet dab of chive butter and sour cream, and voila . . . backyard bbq dinner served (don’t forget the watermelon, corn on the cob and homemade ice cream!). Have a great weekend everyone, see you on Tuesday!


1 tbl. plus 1 tsp. honey
1 tbl. plus 1 tsp. sherry vinegar
6 cups finely shredded green cabbage (napa and regular combined)
3 fresh red chiles, or Fresno chiles, seeded and thinly sliced
Scallions, thinly sliced
2 tbls. chopped salty peanuts
2 tbls. unsalted butter, softened
2 tbls. Dijon mustard
4 croissants, split but still atttached on one side
4 Nathan’s Beef Hot Dogs
2 tbls. ketchup
1 tbl. soy sauce
1/2 tsp. vegetable oil
1 large garlic clove, minced

In a large bowl, stir the honey with the sherry vinegar until the honey is dissolved. Add the shredded cabbage and chiles and scallions, season with salt and pepper, and toss. Let stand until the cabbage is slightly softened, tossing a few times, about 15 minutes; top with chopped salty peanuts just before serving.

Meanwhile, in a small bowl, blend the butter and the mustard. Gently spread the cut sides of the croissants with the butter. Light your grill. Thread each hot dog lengthwise onto a metal skewer. With a small, sharp knife, make cuts at an angle in 3 rows down each hot dog, about 1/2 inch apart, cutting partway into the hot dog. The cuts should look like rounded half circles. Lightly run the knife down the center of the cuts to halve the half circles.

On a large plate, mix the ketchup and soy sauce, oil and garlic. Turn to coat each hot dog with the mixture. Grill the croissants over high heat, cut side down, until toasted, about 30 seconds. Turn and grill the other side for about 10 seconds. Grill the hot dogs over high heat all over, until nicely charred and the cuts open up, about 2 minutes total; the dogs will resemble pine cones. Mound the cabbage salad on one half of each croissant, set the hot dogs on top and serve, or serve the slaw on the side.

Food & Wine


1 stick unsalted butter, softened
3/4 cup finely chopped chives, plus more for garnish
1/2 cup sour cream, plus more for serving
1 1/2 tsps. kosher salt
1 tsp. ground black pepper
4 10 oz. baking potatoes

In a medium bowl, combine the butter, 3/4 cup of chives, 1/2 cup of sour cream and salt and pepper; mix until smooth. Transfer the butter to a large sheet of plastic wrap and form into a log. Wrap and refrigerate until firm, about 1 hour. Light a gas grill. Using a sharp nife, slice each potato crosswise at 1/3 inch intervals, cutting down but not all the way through the potato (tip: place a wooden spoon under the potato to keep the knife from going through). Cut the chive butter into thin slices, then carefully tuck the butter in between the potato slices. Wrap each potato tightly in foil. Set the potatoes on the grill over low heat, cover and cook, turning occasionally, until tender, 45 to 50 minutes. Unwrap the potatoes, garnish with more chives and serve with additional sour cream, a few grinds from the pepper grinder, and hot sauce if desired. Yum!

Walk The Walk & Walk The Line: Baked Ham & Havarti Overnight Sandwiches


This post is a personal reflection and a response to a request from a friend and student for an old stand-by comfort food which is something I would definitely make, especially after a particularly grueling few weeks such as these past few have been. (And it’s great for entertaining!) Someone said to me some time ago in the midst of all of the life changes I was making, and albeit, in a very unkind and belittling fashion, that before I began this journey, I was merely “talking the talk” and the proof would be in actually “walking the walk” or “walking the line” . . . and I can truthfully say for the last 8 months . . . I have been walking the walk and staying right down the center of that line in spite of all of the negativity and meanness from that individual plus others, that has entered my world, in spite of leaving an entire life behind for the life I truly was meant to have. Robert Frost once said, “The best way out is always to walk through.” While I completely agree with that, at times it is difficult to do, and truth be told, happiness is not the absence of problems or situations, but the ability to deal with them honestly. Imagine all of the wondrous things your mind might embrace if it weren’t wrapped so tightly around your personal struggles? Always look at what you have, instead of what you have lost; it is not what the world takes away from you that counts; it is what you do with what you have left that matters. “You will never achieve what you are capable of if you are too attached to the things you’re supposed to let go of.” Let me leave you with some food (pun intended!) for thought:

1. Pain is part of growing . . . Life closes doors because it’s time to move forward. Many of us believe that holding on and hanging in there, no matter what the sacrifice or personal cost, are signs of incredible strength. In actuality, it takes much more strength to know when to let go and move on, and then actually do it or “walk the walk” not just “talk the talk.”

2. Worrying and complaining changes nothing . . . Be proactive not reactive.

3. Everything in life is temporary . . . except the love you have in your heart. When it rains, it stops raining. When you get hurt, you eventually heal. After darkness there is light. Nothing lasts forever except the love you hold in your heart.

4. Your scars are symbols of your strength . . . “The wound is the place where the light enters you.” Whether physical or emotional, don’t ever be ashamed of the scars life has left with you; they are proof that you learned a lesson, grew stronger, and moved past them.

5. Every little struggle is a huge step forward. Patience is not about waiting; but rather, the ability to keep a good focused attitude while working hard on your dreams, knowing that the work is worth it. If you’re going to try to “walk the walk” then put in the time and go 100 % all the way; everything else is just a test of your determination.

6. Let go of other people’s negativity; it’s not your problem! Period!

7. What’s meant to be will eventually BE. It’s a long-term journey; in the end, loving your life is about trusting your heart, intuition, taking chances, losing and regaining happiness, cherishing each memory and moment, and learning through your experiences – good and bad.

8. The best thing you can do? KEEP ON GOING! Laugh at confusion, live consciously and respectfully, and enjoy your life as it unfolds, good and bad. Life’s best and most true lessons are learned at the worst times and from the worst mistakes. You have to get through the worst to arrive at the best. Life is tough, but we are much, much tougher.

Having said all that, I will continue to “walk the walk” and eat yummy comfort food like this sandwich. A fellow Amadorian has requested the recipe, so Susan, here it is! Enjoy!

12 count King’s Hawaiian Rolls (Big packs you can find at Costco inexpensively or in the bakery section of your grocer)
12 slices of Deli Honey or Virginia Smoked Ham, thinly sliced
12 slices creamy Havarti Cheese, medium thickness sliced
1/2 cup butter, melted
1/2 tsp. garlic salt
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
2 tsps. minced onion flakes
1 tsp. poppy seeds, if desired

Line a cookie or baking sheet with foil; give it a little spray of Pam. Slice each roll in half. Slice ham into squares, to fit on roll, without any overhang; cut cheese the same way (otherwise, the corners sticking out of the meat get too crispy during baking). Place a cheese slice, then ham, then cheese and put the top of the roll back on.

Mix remaining ingredients in a small bowl, and spoon over the tops of sandwiches, letting the mixture drizzle down over each sandwich (some will pool around the bottom). Keep doing this, until all of the butter mixture is gone, and all sandwiches are coated. You can even brush a little on the sides of the sandwiches. Let sit about 10 minutes at room temperature. cover loosely with saran wrap or foil, so that sides of baking sheet are covered, but tops of sandwiches are not (so ingredients doesn’t come off onto saran wrap or foil), and refrigerate overnight. When ready to bake, preheat oven to 350 degrees, and bake off for about 12 minutes, or until the tops are toasty (but not too brown) and cheese is melted. Serve warm. *Also microwaves for an awesome midnight munch!

Red Hot Right Now: Rhubarb-Blueberry Crumble

rhubarb and blueberry crumble

Is it a fruit or is it a vegetable? Rhubarb is a perennial plant that has celery like stalks greenish pink to dark red in color; it is a vegetable, but is generally prepared and served in the same manner as a fruit. It is often called “the pie plant” because one of it’s most popular uses is . . . you guessed it, pies and crumbles and even sweet little turnover pockets like the one pictured below! The rhubarb stalk can actually be eaten raw like celery, but it is bitter; the leaves, however, contain oxalic acid, which makes them oh so toxic – don’t forget to wash after handling, and definitely don’t eat them! Rhubarb stalks vary from red to pink, speckled an/or greenish. Color variation has little or no impact on the sweetness and ripeness of the fruit; when selecting, choose stalks that are fresh looking, crisp and blemish free. Avoid limp stalks and stalks with split ends, which will indicate that the fruit is either not fresh, or has not been stored properly. If you have ever had any pastry which contains rhubarb or a blend of fruits including rhubarb, you know that the sweet/sour combination you get in just one bite is amazing (think sweet tarts in pie form for adults); if you haven’t tried the combination, start here with this simple crumble, top it with some vanilla ice cream, and in just one bite – you too will be hooked! Stock up on this seasonal fruit which can be easily frozen for future use. To store the stalks, remove any leaves, and keep in the refrigerator for up to 7 days unwashed and air tight sealed. Diced pieces will dry out more quickly, so keep them whole. Rhubarb can be frozen by cutting the stalks into 1 inch lengths and packaging in air tight bags once frozen (easiest way is to lay out the pieces on a baking sheet and then freeze and assemble into bags), or stewing first and then freezing. *Note: When preparing stalks for use in pastry, stems may be too fibrous and will need to have the strings pulled off. When cooking or stewing before placing in a pie shell, use the appropriate sugar/thickening agent, but do know that rhubarb will sweeten naturally as it cooks. Start with a small amount of sugar, cook it down, and then add more sugar if necessary to taste. To refresh rhubarb stalks, stand them in a pitcher that has been filled partially with ice cold water; allow them to stand for a minimum of 1 hour, then dry and use. And by the way? This crumble is awesome, and can be made in individual ramekins as well. While Rhubarb and strawberry often go hand and hand together, blueberries give it a fresh and slightly summery touch. So . . . Rendevous with Rhubarb . . . Ridiculously Red Hot Right Now. Enjoy ~ you will become Ravenous for Rhubarb ~ Really!

2/3 cup sugar
2 tbls. cornstarch or other thickener
1/4 tsp. salt
3 cups fresh blueberries
3 cups sliced fresh rhubarb
Dash of Cinnamon
Dash of Nutmeg
Dash of Apple Pie Spice


3/4 cup biscuit/baking mix (Bisquick anyone?)
1/3 cup granulated sugar
1/8 tsp. salt
1/3 cup cold, unsalted butter, cubed
1/2 cup old fashioned oats
1/2 cup chopped salted almonds, or pecans

Preheat your oven to 375. In a large bowl, mix sugar, cornstarch or other thickener and salt, as well as Dashes of spices listed. Add blueberries and rhubarb; toss to coat evenly. Transfer mixture to a greased square baking dish (8 inches) or individual ramekins. For topping, in a small bowl, mix baking mix, sugar and salt. Cut in butter until crumbly; stir in oats and nuts. Sprinkle over filling. Bake 40-45 minutes or until filling is bubbly and topping is golden brown. Serve warm with a scoop of vanilla ice cream followed by a dollop of whipped cream; garnish with mint.


Low, Slow, Pleasure: Crockpot Short Ribs Gone Philly Style


Question: What cooks all day, smells divine when you open your front door, and better yet, melts in your mouth at the very first bite? Answer: Yes! Short Rib Philly sandwiches! While I normally make Short Ribs to layer over mashed potatoes with a side of roasted carrots, time dictated a simpler, weeknight meal and this was a tasty, tasty, alternative! During those busy times in your life, and for me especially right now, having the slow cooker do the work for you and still produce food so palate pleasing is invaluable. And besides . . . Short Ribs are heaven on earth! The leftover shredded meat can be used for so many things: in enchiladas, mixed with tomato sauce over pasta, in tacos or whatever you can think of. Short Ribs are rich in flavor, and a little goes a long way. Having said that, pile up your sammies high; you won’t regret it. These would be awesome to serve at a football or sports gathering, or in tinier form, for entertaining. I served this meal with a side of shoestring fries and spicy fry sauce and a caesar salad; however, mashed potatoes would work too! This is what was leftover from last night’s sandwiches:


But this is what was leftover for tonight and future uses:


So fire up that crockpot during those hot summer days, and let it work wonders for you (and keep the oven off!). Enjoy!

2 1/2 pounds Beef Short Ribs
Salt and Pepper
Olive oil, for searing
1 medium yellow or white onion, sliced
4 cloves of garlic, smashed and rough sliced
1 cup red wine
1 1/2 cups beef stock (not broth)
1 can beef consumme

Small crusty buns or baguette, buttered
1 garlic clove (for rubbing on toasted bread)
Mozzarella cheese, sliced
1 bell pepper, sliced
1/2 white onion, sliced
1/4 red bell pepper, sliced
1 clove garlic, chopped

Salt and pepper the Short Ribs. In a heavy pot, heat a couple of tablespoons of olive oil over high heat. Sear the ribs on all sides about 2 minutes, until nicely browned (may take a bit longer). Slice onion and chop garlic and lay over ribs. Gently pour wine, stock, and consumme over ribs; fluids should mosly cover the ribs. Bake in a 350 oven for about 2 1/2 hours. Remove, and cool overnight in the refrigerator. The next morning, all of the fat will be hardened; remove from the ribs and place all of the remaining fluid and ribs into your crockpot. Cook on low for 6 hours; meat will fall off of the bone. Keep the juice for dipping sauce (au jus) and future cooking!

To assemble sandwiches: Toast baguette or crusty buns with butter in a skillet until toasty and lightly browned and crisped; rub with a garlic clove; set aside. Saute peppers and onions and garlic, with salt and black pepper, until just al dente. Return one half of buns to skillet with a few slices of cheese until melted; top with shredded meat, a drizzle of meat juices, pepper onion saute, and top bun. Serve with a side of the au jus from the crockpot for dipping and plenty of horseradish! Mmmmmmmm.