Long Time No Post

Well the good news is that I have been working. I have been working a retail job and been working a second shift job as well. I like the second shift job a bit more but I'm not looking forward to working retail during the holiday season though. But the discount will be nice.

I have some postcrossing cards to post but I haven't scanned them yet either.

Postcrossing Postcards from the last week or two

Here are some postcards I have gotten recently.

Recipe: Buttermilk Bacon Corn Salad

I made this as part of dinner last night. I admit I used vegetable cream cheese instead of goat cheese since I'm not a fan.

I found this recipe at www.seriouseats.com

About the author: Tara Mataraza Desmond writes about, cooks, and eats food for a living. She blogs about food and life through words and pictures at Crumbs On My Keyboard)


Buttermilk Bacon Corn Salad Tomatoes

- serves four -
Ingredients

4 jumbo heirloom or beefsteak-type tomatoes, or 6 to 8 plum or Roma tomatoes
4 slices thick-cut bacon, cut into 1/4-inch pieces
2 tablespoons olive oil
5 ears corn, shucked and kernels cut from cob (4 cups of kernels)
2 jalapeños, stemmed and chopped
1 clove garlic, chopped
1/4 cup cilantro, roughly chopped
4 scallions, chopped
1/2 cup buttermilk
4 ounces soft plain goat cheese
Coarse salt and freshly ground black pepper
Procedure

1. Core the tomatoes and cut a wide opening in the middle from the core. For plum or Romas, cut the tomatoes lengthwise and scrape out the seeds. Set the tomatoes aside.

2. Add the bacon to a hot sauté pan over medium heat. Render until crisp, about 7 minutes. Transfer to a paper towel-lined plate to drain. Pour the bacon fat from the sauté pan and wipe it clean (unless you prefer sautéing in the bacon grease).

3. Add the oil to the same pan and return to medium heat. Put the corn kernels, jalapeños, and garlic in the pan and sauté for 5 to 7 minutes.

4. While the corn cooks, combine the buttermilk and goat cheese in a blender or food processor and blend until smooth.

5. Transfer the corn mixture to a large mixing bowl and add the buttermilk dressing, stirring to coat all the ingredients. Add the cilantro and scallions and stir to combine. Season to taste with salt and pepper.

6. Spoon the corn salad into the tomatoes. Serve immediately. If serving later, let the corn salad chill and stuff the tomatoes just before serving.

Made way more than just four servings!

Long time no post

One photo I took at the St Paul Winter Festival will be included in an online guide. Check it out!

See the widget on the side.

But here's the picture that will be in the guide.

Happy Independence Day

Happy Independence Day

http://www.youtube.com/watch?v=kDA9NbPAK8o

Franconia Scuplture Park & Pot Holes

Went to Franconia Sculpture Park with some College Friends 3 of whom I hadn't seen for 19 years or so. Wow. This park is pretty much in a corn field in Northern Minnesota. I think it was pretty interesting. Maybe it wasn't art you wanted in your living room but I think it was fun to see it in this type of setting.

Here are some pictures.

I forgot to add the pot hole pictures. Will do that tomorrow.

www.franconia.org

Postcrossing Postcards from the Past Month

I've been bad about scanning lately. So here's a bunch of postcards I have received from other postcrossers over the past month.

Which one is your favorite?

I have a few favorites: The strong man, the Moomin (hippo) card, the robot,

Looking to Use Public Space for an Event?

I have been working with a nonprofit to find locations to hold a walk next spring. It has been a challenge to find space that might be good for about 200 people and have a pavilion and have availability in March, April, or May 2010. What I have discovered is St Paul doesn't reserve park space until January of that year. Not any sooner. I don't see how that could work for brides planning weddings but I believe what I was told on the phone.

Since it might be cold here one of these three months I also looked at possible indoor facilities, like the sky ways in St. Paul and the Metrodome.

I think it would be cool to have a walk in the sculpture garden outside the Walker Museum but I'm not sure if it is possible.

Thinking about a New Collection

I've been thinking about collecting globes. Of course I'll have to wait until I'm working full time again. But I like the looks of the ones here that I found online. I don't know what it is about maps and globes for me now. But I have enjoyed collecting map based postcards and want to expand into the globes or maybe snow globes too.

What do you collect?

Recipe: Pasta Puttanesca

I made this tonight for dinner. I really liked it and it was as easy as they say in terms of the speed to put everything together. I just served some bread along with it.

Pasta Puttanesca Gourmet | June 2008

by Ian Knauer

Our take on this dish, famously named for the fact that Italy's "ladies of the evening" quickly made it between clients, is just as fast and easy as the original and requires nothing more than some everyday items you probably have in your pantry already.

Yield: Makes 6 servings
Active Time: 10 min
Total Time: 30 min

1 pound dried spaghetti, spaghettini, or linguine fini
5 garlic cloves, forced through a garlic press
2 teaspoons anchovy paste
1/2 teaspoon hot red-pepper flakes
1/3 cup extra-virgin olive oil
1 (28-ounce) can whole tomatoes in juice (preferably Italian)
1/2 cup pitted Kalamata olives
2 tablespoons drained capers
Pinch of sugar (optional)
3/4 cup coarsely chopped basil

Cook spaghetti in a pasta pot of boiling salted water (2 1/2 Tbsp salt for 6 qt water) until barely al dente.

While pasta boils, cook garlic, anchovy paste, red-pepper flakes, 1 tsp salt, and 1/2 tsp pepper in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until fragrant and pale golden, about 2 minutes.

Meanwhile, purée tomatoes with juice in a blender.

Add tomato purée to garlic oil along with olives and capers and simmer, stirring occasionally, until pasta is ready. Stir in sugar if desired.

Drain pasta and add to sauce. Simmer, turning pasta with tongs, until pasta is al dente, about 2 minutes. Sprinkle with basil.

Lemon Meringue Pie

I made Betty's Lemon Meringue Pie today. Do you know Betty of Betty's Pies. Maybe its just a Minnesota thing? Here are some pictures.

This was a hit with 5 out of 6.

Two pieces left. Wonder who's going to claim one first?

Postcrossing Postcards Received

I guess I have been busy or something. Sorry I haven't posted postcards in a while for those of you who like them ;)

Here are some I received in the past week or two from postcrossing.

New Purse

I've been wanting a new purse for a while. I found this one at TJ Maxx. And it was only $20.00.

Mini Greek Lamb Burgers

Mini Greek Lamb Burgers
I got this recipe from Martha Stewart and Every Day Food.

Ingredients

Serves 4.

• FOR TZATZIKI
• 1/2 English cucumber, peeled, seeded, and grated (3/4 cup)
• 1/2 cup plain yogurt, preferably whole milk yogurt
• 2 teaspoons fresh lemon juice
• 2 teaspoons chopped fresh mint
• 1 small garlic clove, minced
• Salt and pepper

• FOR LAMB BURGERS
• 1 1/2 pounds ground lamb
• 1/2 small onion, minced (1/4 cup)
• 1/4 cup chopped fresh parsley
• 2 teaspoons chopped fresh oregano, or 1 teaspoon dried
• Salt and pepper
• 4 pieces pita bread (6 inches each)

  Directions

• Heat grill or grill pan to high. Make tzatziki: In a medium bowl, combine cucumber, yogurt, lemon juice, mint and garlic; season with salt and pepper. Cover, and refrigerate until ready to use.
• Make burgers: In a medium bowl, use a fork to gently combine lamb, onion, parsley, and oregano; season with salt and pepper. Gently form mixture into 16 small patties, about 3/4 inch thick. Grill until medium-rare, 2 to 3 minutes per side.
• To serve, warm pitas on the grill or directly over a gas burner, turning occasionally. Halve pitas, and fill with lettuce, burgers, tomato, and tzatziki.
• Iceberg lettuce, for serving
• 2 medium beefsteak tomatoes, sliced, for serving

Recipe: Fresh Strawberry Pie w/ Whipped Cream

I made this to serve after the Salmon and Asparagus. I would suggest making more of the crust since it was hard to get it to cover the whole pie pan.

Again I found this on Epicurious hope you like it.

Fresh Strawberry Pie with Whipped Cream Gourmet | June 2008

by Ruth Cousineau

There is nothing like this pie. It was created by test kitchen director Ruth Cousineau, and if there were ever a laurel to rest on, this would be it. The berries are key, so look for local ones (those that travel least taste the best) that are plump, fragrant, and fully ripe, with no white shoulders. One of the miracles here is that the gelatin will be set just enough so that you can easily cut a slice, but it's not bouncy.

Yield: Makes 8 servings
Active Time: 45 min
Total Time: 5 1/4 hr (includes chilling)

For crust:
1 (5-ounce) package shortbread cookies
2 tablespoon sugar
2 tablespoon cold unsalted butter, cut into pieces

For filling:
2 pounds (1 1/2-inch) strawberries, hulled (see cooks' note, below)
3/4 cup sugar
1/3 cup fresh lemon juice
1 envelope unflavored gelatin (2 1/4 teaspoons)

Accompaniment:
lightly sweetened whipped cream

Make crust:

Preheat oven to 350°F with rack in middle.

Pulse cookies in a food processor to fine crumbs, then pulse in sugar and butter until combined. Press crumb mixture evenly onto bottom and up side of a 9-inch pie plate. Bake until golden, about 15 minutes. Transfer to a rack to cool.

Prepare filling and assemble pie:

Select 20 large strawberries as close to same size as possible and set aside. Cut remaining berries into 1/4-inch dice and toss with sugar and lemon juice. Let stand, stirring occasionally, 30 minutes. Drain berries in a sieve set into a large glass measuring cup. Add enough water to measure 2 cups. Transfer liquid to a medium saucepan and reserve berries.

Sprinkle gelatin over strawberry liquid and let soften 1 minute. Bring to a bare simmer, stirring until gelatin has dissolved. Add diced berries, then transfer to a metal bowl set into an ice bath and stir frequently until mixture begins to mound, 20 to 30 minutes.

Spoon 1/2 cup filling into pie crust and arrange reserved whole berries, stem ends down, on filling. Spoon remaining filling over and between berries. Chill pie until filling is set, at least 4 hours.

Cooks' notes:
·Pie crust can be made 2 days ahead and kept (covered once cool) at room temperature.
·Filled pie can be chilled, loosely covered, up to 1 day.
·While not as dramatic as whole large berries, if you find juicy small berries, cut them into quarters or halves. It may take longer for mixture to set, but pie will taste just as good.

Recipe: Salmon with Roasted Asparagus & Lemon Caper Sauce

Confession I have never liked Asparagus well until I made this dish. Since moving in with my sister and brother-in-law I have grown to appreciate more and more vegetables that I haven't liked in the past i.e. Broccoli.

I found this recipe online at Epicurious. Try it for yourself. It is very easy and tasty!

Salmon with Roasted Asparagus and Lemon-Caper Sauce Bon Appétit | February 2001

Yield: Makes 4 servings
ingredients
2 tablespoons fresh lemon juice
2 tablespoons minced red onion
1 tablespoon olive oil
1 tablespoon drained capers, chopped
1 teaspoon chopped fresh thyme
1/2 teaspoon grated lemon peel

1 1/2-pound skinless salmon fillet (1 1/4 to 1 1/2 inches thick)
1 pound asparagus, trimmed
1 tablespoon extra-virgin olive oil
preparation

Whisk first 6 ingredients in small bowl to blend. Season sauce with salt and pepper. Preheat oven to 450°F. Cut three 1/2-inch-deep slits crosswise in top of salmon (as if dividing into 4 equal pieces but do not cut through). Arrange asparagus in even layer on rimmed baking sheet. Drizzle with oil and turn to coat. Sprinkle with salt and pepper. Place salmon atop asparagus; sprinkle with salt and pepper. Roast until salmon is just opaque in center, about 20 minutes.

Transfer asparagus and salmon to platter. Spoon sauce over salmon. Cut into 4 pieces along slits and serve.

Nearly Done with Classes

Well I'm nearly done with classes. I have one more class to take online in the Fall and then I'll be done with the certificate in Event/Meeting Management.

I'm now looking for internships to apply the skills I have learned. I have had the opportunity to work a few events as a student. I worked one event last week and found that I have a talent for organization especially with prepping signs, handouts, and other materials for the workshops by day and room. I also enjoyed being MOD (Manager on Duty) especially working the breaks and working with the conference center food and beverage staff. I also liked ringing the chimes to help to lead the conference participants back to their sessions.

I would like to find something more full time and still looking for an opportunity but feel that I should focus on an intern level and maybe that can lead to something full time.

Recipe: Potato Leek Soup and Herb Garlic Bread

I have been catching up on some shows and watched Barefoot Contessa w/ Ina Garten. I love her! Wish I could just stay at her lovely house and she could make me meals all day ;)

Well Ina made Potato Leek Soup and this herb garlic bread and I thought it sounded really good. Luckily ? the weather cooperated with me tonight and so soup worked.

Here's the recipe:

Roasted Potato Leek Soup

2008, Barefoot Contessa Back to Basics, All Rights Reserved

Prep Time:

35 min

Inactive Prep Time:

hr min

Cook Time:

1 hr 35 min

Level:

Easy

Serves:

6 to 8 servings

Ingredients

• 2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
• 4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)
• 1/4 cup good olive oil
• Kosher salt and freshly ground black pepper
• 3 cups baby arugula, lightly packed
• 1/2 cup dry white wine, plus extra for serving
• 6 to 7 cups chicken stock, preferably homemade
• 3/4 cup heavy cream
• 8 ounces creme fraiche
• 1/4 cup freshly grated Parmesan, plus extra for garnish
• Crispy Shallots, recipe follows, optional

Directions

Preheat the oven to 400 degrees F.

Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.

In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they're all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.

When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using.

Crispy Shallots:

• 1 1/2 cups olive oil or vegetable oil
• 3 tablespoons unsalted butter
• 5 to 6 shallots, peeled and sliced into thin rings

Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer.

Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.

Yield: about 1/2 cup

Notes: I couldn't find creme fraiche so I used sour cream instead. I did not do the crispy shallots and I added 3 cloves of garlic with the arugula to the pan. I think the garlic made a great addition.

Herb Garlic Bread

2009, Ina Garten, All Rights Reserved

Prep Time:

10 min

Inactive Prep Time:

hr min

Cook Time:

8 min

Level:

Easy

Serves:

8 servings

Ingredients

• 6 large garlic cloves, chopped
• 1/4 cup flat-leaf parsley
• 1 tablespoon fresh chopped basil leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup good olive oil
• 1 large baguette

Directions

Preheat the oven to 350 degrees F.

Place the garlic, parsley, basil, salt and pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. Heat the olive oil in a medium saute pan over medium heat. Add the garlic and parsley mixture and cook for 1 minute, until the garlic is tender but not browned. Remove from the heat and set aside.

Slice the baguette lengthwise down the center, but not all the way through, and spoon the garlic mixture into the bread. Place the bread on a sheet pan and bake for 8 minutes. Slice diagonally and serve warm.

I liked this bread but I admit I missed the buttery taste of you got it butter! ;) but I liked the addition of the herbs to this.

Swap Bot Postcards from the past week

Again I haven't been scanning and posting lately so here is a big bunch of postcards I've received from swap-bot swaps. :)