For many people a weekend morning without plans is the perfect occasion for sleeping late.  For me, it is the perfect time for a big, homemade breakfast.  At our house, the kids often request my cinnamon rolls, chocolate chip scones, pancakes, or waffles.  However, if the kids aren’t home in the morning, it is the perfect time to try a less sugar- or chocolate-based breakfast.

With no kids home on this past Saturday, I decided to try my hand at baked grits.  Having been raised primarily in New England, grits are not native to my cooking repertoire.  However, with travels to Maryland and Delaware on a fairly frequent basis, I have seen this dish on many menus.  Checking out fellow diners’ meals, grits seemed like a nice replacement for homefries or hashbrowns.

Plain grits seemed okay, if they were topped with butter, salt, and pepper.  To make our grits more flavorful, I decided to add cheddar and parmesan cheeses and dried chipotle chile pepper.  While they baked in the oven for 20 minutes, I had time to cook the sausage and eggs.  I even had an extra minute to make mimosas for an extra special touch.

While much of the Eastern time zone was waking, we were enjoying a hearty, delicious breakfast for two. Personally, I’ll take breakfast with my husband over sleep any day.

Two-Cheese Baked Grits

4-1/2 cups skim milk

1-1/2 tsp. salt

1/2 tsp. dried chipotle chile pepper

1/2 tsp. black pepper

1 Tb. butter, unsalted

2 cups quick-cooking grits

1-1/2 cups cheddar cheese, shredded

1/2 cup parmesan cheese, shredded

Preheat oven to 350.

In a medium-sized saucepan, over medium-high heat, combine milk, salt, chile pepper, and black pepper.  Bring to a boil, and reduce heat to medium.  Stirring constantly, add grits, parmesan cheese, and 1/2 cup of cheddar cheese.  Stir for 4 - 5 minutes or until grits are creamy.  Pour grits into a greased 8 X 8 baking dish.  Top with remaining cheddar cheese.  Bake for 15 - 20 minutes or until the cheese is golden brown.

Serves 6 generous portions.

All four of our children enjoy helping to prepare dinner.  In fact, we often need to divide kitchen assistance so that everyone gets a chance to cut, stir, etc.  After a recent Sunday dinner, in which two of the children helped make dinner, each of them wanted to cook dinner on his or her own.

So, each of them began to envision what dinner he or she would create.  Sammie decided that she would make a pasta dish that could be served cold, as it was a warm end of summer day.  Rather than making a salad with all of the ingredient assembled, she made a choose-your-ingredients pasta salad.  This was a great idea, allowing each of us to choose from an assortment of vegies.  It also allowed each diner to choose the amount of vinaigrette to be placed on the salad.

Rather than using a store-bought vinaigrette for the salad, Sammie and I created our own balsamic vinaigrette.  We wanted something that would have a bit of sweetness but that also would have some tanginess.  Additionally, I prefer salad dressings that are lighter, so we used less olive oil than most recipes suggest.

With a little help from Mom, Sammie made a great meal for a warm summer night.  The combination of farfalle, red and orange bell peppers, broccoli, and olives gave the salad a lot of color, and the homemade vinaigrette added depth to the flavors.

Sammie’s Balsamic Vinaigrette

1/2 cup balsamic vinegar

1/4 cup extra virgin olive oil

1 clove garlic, minced

1 tsp. dried mustard

1 Tb. honey

salt and pepper, to taste

Combine all ingredients in a cruet, cover, and shake well.  Chill until ready to use.

My beautiful bride and I were celebrating our first weekend without kids in almost three months by taking Saturday and doing some leisurely shopping.  We strolled around looking for a new fireplace, some clothes, and other odds and ends, but what we had not anticipated buying was a new way to make tea.  That all changed when we saw a new shop, Teavana, in the Rockingham Mall in Salem, New Hampshire. 

The nouveau looking shop drew us in with some free samples and an extremely friendly staff.  But what turned us into buyers was how our senses were perked at the store.  At the entrance, we were greeted with samples for us to taste.  The smell of their amazing teas and the sight of the precision and care in which they present their product enticed us.  We could hear the way they spoke with passion about their product and company. It was the one store all day that made us       feel better.

After having the wonderful aroma wafting through our noses, we decided to buy Pina Colada , an herbal blend that made us think of an island getaway.  We also bought a canister that we can use to store our tea and a very nifty contraption they call the Perfect Teamaker, which allows you to quickly and easily make a perfect cup of tea.

For the lover of tea or for just an advernture for your senses, you should visit Teavana.

Growing up in Maryland, I spent a great deal of time on the Eastern Shore.  And when I think of my time at the beach areas of Ocean City, Rehobeth, or Bethany Beach, the one thing that comes to mind is the assortment of seafood houses.  These are restaurants that specialize in fried seafood of every kind.  Scallops, oysters, fish, and crabs dishes are all available in big portions and almost always fried.  Throw in a smattering of corn on the cob, french fries, and coleslaw, and you have the complete menu at most seafood houses.  I am a huge seafood fan (although my allergies have stymied this love), and a heaping plate of a fried array of seafare screams loving to me.  So, on our recent vacation to Cape Cod, I was excited for the thought of an evening meal at a local seafood house.

The Lobster Boat in West Yarmouth was the choice of our extended group.  The setting of The Lobster Boat has all of the attributes of a great seafood house (i.e. on the water, simple decor, and the exterior is shaped like a boat), unfortunately the food fell far short.  Our party of 10 ordered an array of dishes: lobsters, clam chowder, and fish and chips to name a few.  The lobsters looked small, the fish and chips was a small portion (although described as “heaping” in the menu), and the clam chowder was light on clams.  Throw in service that was lackluster and ambivalent and you have a recipe for a weak seafood house.

Our $200 bill left me feeling hollow and hungry for the seafood houses of the Eastern Shore.  Cape Cod must also have great places to get seafood, my advice is to let The Lobster Boat keep sailing on by.

I prefer to eat homemade foods.  If I am asked to bring cookies for a school party, I bake them.  If I am serving chili for dinner, I make it from scratch, not by opening a can.  With that being said, I am not opposed to simple dishes, where one combines two ingredients without any cooking.

This past Monday I found a new simple dish through error.  I attempted making a honey sauce to drizzle over Manchego (a sheep’s milk cheese).  However, when it should have been ready, it was grainy.  Although I tried to fix the sauce, it was beyond repair.  I thought about just serving slices of Manchego, but then inspiration struck.   Why not drizzle plain honey on the cheese?

With that thought, a new snack was created. Being both tasty and simple, this will be a handy “recipe” to have in my repertoire.

Manchego with Honey

4 ounces Manchego

honey

Cut 1/4″ slice of cheese.  Drizzle lightly with honey.  Eat immediately.

Serves 2.

After taking a hike with two of our children yesterday, we decided to cook as a family last night. Having seen a show recently that featured chicken-friend steak, we were craving that as our main course. With the Southern theme beginning, we chose to accompany the steak with homemade onion rings, wilted spinach, and biscuits.

While the guys were busy making the onion rings, my 10 year old daughter and I worked on making biscuits. Although biscuits can be delicious when made plain, I prefer to add some flavors to mine. I have made cheddar biscuits and sweet potato biscuits. For this meal, I wanted something with a bit of sweetness. Cinnamon was deemed to be the best addition.

Working together, we measured, mixed, rolled, and cut our biscuit dough. While not as simple as purchasing biscuits, these baked goods were ready in 30 minutes, from start to finished product. These biscuits were excellent served warm from the oven, split in half, and topped with butter and/or honey. Also, as the kids noted, the leftovers made an excellent breakfast the next morning.

Cinnamon Biscuits

2 cups flour

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 Tb. sugar

1 tsp. cinnamon

6 Tb. unsalted butter, cut into pieces

3/4 cup buttermilk

1 Tb. skim milk

1/4 cup sugar

1 Tb. cinnamon

Preheat oven to 450 F.

Combine flour, baking powder, baking soda, salt, 1 Tb. sugar, and 1 tsp. cinnamon in a large mixing bowl. Add butter pieces and mix with a pastry blender until the butter pieces are the size of grains of rice. Add the buttermilk, and stir to combine.

Place dough on a lightly floured surface, and finish combining by kneading. Pat or roll dough into a square that is approximately 11″ x 11″ and is 3/4″ thick. Using a floured 3-inch round cutter or glass to make biscuits. Place biscuits on a lightly greased cookie sheet. Gather scraps into a ball, pat dough into another square, and cut more biscuits. Repeat process until all dough has been used.

Brush skim milk on tops of biscuits. Combine 1/4 cup sugar and 1 Tb. cinnamon in a small bowl. Sprinkle on top of biscuits. (Remaining cinnamon-sugar mixture can be saved in a sealed container.) Bake for 12 - 15 minutes or until golden brown.

Remove biscuits from cookie sheet, and place on cooling rack.

Makes 14 biscuits.

We decided to end our summer with a weeklong trip to Cape Cod with our family of 6 and my brother’s family of 4. Although we stayed in a 4 bedroom house with a regular-sized kitchen, I found it difficult to cook without my own tools. So, while on vacation, I indulged in baked goods not made by me. (Gasp! Michele served non-homemade desserts!)

Heading out for daily ventures, we drove by Marion’s Pie Shop. This little shop on the side of the road always had parking lots filled with customers, which piqued my curiosity. So, one morning my sister-in-law and I went right at opening time to purchase breakfast for our tribes.

Stepping inside the bake shop the smell of freshly baked pies, rolls, and muffins filled the air. All of their treats were generously sized, including cookies almost the size of cds. While awaiting our turn to order, I heard a clerk caution a shopper that the brownie she was about to be handed was very warm. What a great warning to receive!

Checking the display case, we decided to order cinnamon rolls and Chatham muffins for our breakfast. Tempted by the large assortment of pies available, we couldn’t resist and chose a Dutch apple for our dessert later in the day. With 2 bags full of treats, we headed home to surprise our families.

The Chatham muffins were the big winner for our breakfast. Described by our clerk as coffee cake batter baked as a muffin and then dipped in melted butter and cinnamon-sugar, this muffin was amazing. Heated for a few seconds in the microwave, it was delicious.

The cinnamon rolls were very large with a generous amount of frosting. The dough was tender, though a little undercooked. The cinnamon swirl was in good balance to the dough, enough to give flavor but not overwhelming. Although, enjoyed by our crew, there were mumbling of preferring a certain someone’s homemade version.

In the evening, we served the Dutch apple pie for dessert. This was the overall winner for baked goods, surpassing the muffins. The crust was perfect with a hint of sweetness and flaky consistency. The apple filling had a pleasing cinnamon flavor, which was complimented by the crumb topping. The one detractor from this treat was the presence of apple seeds in some pie slices. However, even with seeds, everyone in our crowd found this to be the best tasting baked good.

If you are on Cape Cod, a trip to Marion’s Pie Shop is well worth the drive.

If you read this blog frequently, you will know that Monday evenings are crazy in our house. This past Monday was even busier than usual, as our younger daughter had a doctor’s appointment at 5:30 about an hour from home. Therefore, not only were the adults going to have a late dinner, but so were the kids.

Although the kids suggested doing take-out, I thought I would make a quick dinner at home. With vacations and special events, there had been enough fast food already. As a trade, I offered to make homemade waffles, which was accepted as an excellent alternative by all four. So, after the whirlwind of making and serving waffles, coordinating showers, and reading bedtime books, we were ready for dinner for the adults.

Obviously, I didn’t want to make a late dinner that would require a lot of work, but I wanted something with a quiet, romantic twist. I have made fondue many times, but I wanted to try something different, as we had a block of aged provolone cheese in our refrigerator. Adding some fresh mozzarella for gooey-ness and basil for Italian flavoring, it seeemed that this recipe should be a hit.

My next decision was what to serve as dippers for the fondue. My favorite item to dip in any fondue is good sourdough bread. I decided also to use green apple pieces, broccoli florets, and pear chunks. All of these items were delicious, except for the pear. Although I enjoy pear, it’s flavor was too delicate to compliment the fondue.

Served with a glass of Riesling, this made a delicious, late night dinner.

Fondue with an Italian Twist

1 garlic clove

3/4 cup Riesling (or Sauvignon Blanc)

1-1/2 Tb. flour

3/4 fresh mozzarella, diced

1-1/2 cup provolone, shredded

1/2 tsp. dried basil

1 loaf sourdough bread, cubed

2 green apples, diced

1/2 lb. broccoli florets, blanched

Cut garlic clove in half, and rub cut sides on inside of fondue pot. Add Riesling to pot, and place on burner. While wine is heating, toss mozzarella and provolone with the flour. When wine begins to boil, add cheese mixture in small amounts, stirring constantly. When cheeses have melted, add basil, and stir well. Reduce heat, and begin dipping bread, apples, and broccoli!

On a recent Saturday night, my wife and I were invited to hear a friend perform at a place called Tom’s Gourmet Marketplace in Northborough, Massacusetts. Our friend, Steve Centorino, is an acoustic guitarist and singer and has performed at a variety of places, but few of the places could be as eclectic as this establishment.

Tom’s Gourmet Marketplace has a little bit of everything. It is part coffee house, part bar, part gourmet food store, and part diner. It has the decor of an old country store, but serves martinis and double espressos. And every Saturday night they have a a live music performer.

The food choices are presented in deli display cabinets, but they have an air of gourmet inspiration to them. For my choice, I chose their “famous” baked fish & chips while my darling wife chose broccoli stuffed chicken. Each meal came with two sides.  We each chose herb encrusted potato fries, while I had coleslaw and “Gorgeous” chose honey glazed carrots.

The baked fish & chips that I chose was very deserving of its self-proclaimed title of “famous”. It was moist and unbelievably favorable. The haddock was light and tasty, and I savored every bite. My wife’s broccoli stuffed chicken can best be described as huge. It was a massive portion of chicken breast that wrapped around broccoli and bread stuffing. Although a little dry, a Bearnaise sauce that came with it helped to add flavor and moisture. We found our sides to be solid, but not overwhelming with the herb-encrusted potato fries to be the most original of our accompanying dishes.

To go with our meal, we had a couple cocktails that were satisfying and economical ($6/each).

For dessert, my darling spouse had a coconut bar that she found to be wonderful and we each had a coffee drink to close out the meal. For a $60 evening, it was fine and well worth the visit. Steve performed a wonderful extended set, and we enjoyed our time at the eclectic establishment known as Tom’s Gourmet Marketplace.

My wife and I are Food Network junkies. It is by far the most watched channel on our television and on nights where we deem the food TV offering to be inadequate (i.e. any night that Ace of Cakes is on), we don’t watch TV. So, on our recent “mini honeymoon” in New Orleans I wanted to make sure that we went to the flagship restaurant of one of the original Food TV personalities, Emeril Legasse.

On our first night in the Crescent City, we were able to secure an 8:30 reservation at Emeril’s. Emeril’s is located just outside the French Quarter, and since my beautiful bride and I were dressed to the nines, we took a cab from our French Quarter hotel to the restaurant.

We were about a half hour early for our reservation, so we took a spot at the bar. We were surprised at how empty the bar was, but being that it was a Sunday night I suppose we should not have been that surprised. Our drinks were solid creations, and the bar staff was friendly and interactive.

At around 8:30, the hostess came and found us and escorted us to the first table in the dining room. Although not the best of seats, we had no complaints as the decor was warm and welcoming.

I perused the wine list and decided upon a bottle of Australian bubbly, 2005 Wolf Blass. It was a delightful bottle, reviewed in our sister publication, Parched No More.

Our appetizer was a little in the avant-garde direction, as we chose a Warm Mississippi Rabbit Remoulade. This was a layered dish that included fried green tomatoes, Benton’s Bacon, local grapefruit, and horseradish gastrique. While my wife struggled with the fact that it was a rabbit (as we have one as a pet), it was heavenly. The combination of grapefruit and horseradish made a perfect balance.

Our salad choices were a Baby Spinach Salad for my wife and a Root Beer Braised Bacon Salad for me. Comprised of a bed of baby spinach with fresh strawberries, goat cheese, spiced almonds, crisp potato and warm Chourice-Pimenton vinaigrette, my wife’s salad got rave reviews. And my salad was the most unique salad I have ever consumed. Made up of Abita Root Beer braised Niman Ranch Pork Belly with citrus slaw, marinated yucca, heirloom radish, shaved jalapeno, goat cheese and pork cracklings, the salad literally melted in my mouth.

After a few sips of the bubbly and a bite or two of the delectable cornbread muffins, we were ready for our main course. My wife’s choice was a Saffron-Chili Dusted Jumbo Gulf Shrimp with brown butter-sweet potato grits, skillet beans, Benton’s bacon, smoked corn and mango chow chow. My wife is not a huge seafood fan, but this choice worked for her discerning palate. My choice was a Duck Schnitzel that was accompanied by roasted shallots, confit – frisée salad, haricots verts and lemon butter sauce. It was perfectly prepared and expertly presented.

Our meal closed with two desserts, which is an oddity for us. We chose Vanilla Bean Creme Brulee and Emeril’s Banana Cream Pie. We found the creme brule to be lackluster (we didn’t even finish it), but the banana creme pie was magnificint. It had a very unique checkered filling that offered the perfect balance of banana and sweetness.

Our bill with tax and tip was $200, but our dining pleasure far outweighed any monetary expenditure. It was an amazing meal and wonderful evening. Just what you are looking for on a mini-honeymoon.