Shrimp plus pasta alfredo

Remember the corn chowder I posted yesterday?  Well, we had some left over.  I planned shrimp alfrado for the next dish and since the chowder was so creamy, I added it to the pasta and shrimp and Bob's your uncle, an entire new dish and delicious to boot. What a combination, especially if you use Trader Joe's Australian shrimp. (The shrimp... frozen, of course, but the flavor is really tasty.)

If I am not cooking, I am squirting my new eyes and watching Netflix without glasses.  I am also writing this blog without glasses, in fact, I don't need glasses at all but find my self searching for them and putting them on for good measure.  I will have to hide them to break the habit.

Currently I am watching Hart of Dixie on Netflix and am enjoying it very much.  It's light, it's happy, and it is more interesting than the Hallmark made for TV movies they show endlessly.  I have a hint from someone that Money Heist should be my next one.  I've rewatched the Tutors which is a favorite of mine. (I also like Victoria on the public TV channel 34 here.)  Tutors is more in all ways, but Victoria is not bad.  Doc. Martin,  also on public WOSU TV has been watched by the Lechler several times. Don't miss that one.  Frankly, the 2017 and beginning 2018 TV programs are just awful, so Netflix has been comforting.  We never watch TV during the day, but with our pre dinner cocktail we watch a couple of favorite 'news' type shows and the Olympics. (Like the Queen, we enjoy gin and tonic.)

Here are some other Netflix shows I have enjoyed:
Velvet; Borgias (you need a strong stomach for these despicable people); Cable Girls; Mind Hunters; The Paradise; REIGN (it is really good); The Killing; The Great British Baking Show; Queen of the South; The Big Family Cooking Show; House of Cards, of course; Anna Karenina.  There, that should keep you busy.  I have to take the lucious apple pie cake out of the oven. Will write later.

Cake using apple pie filling.  It's yummy. Let me know if you want this simple recipe.

Corn chowder with Pancetta and Jalapeños, that’s for dinner.

Corn chowder is a favorite here and note, too, the Kroger oranges that must not be missed.  This is our fourth bag of these great big balls of joy and tastiness. It's warming up here but gloomy and everything outside is ugly.  I can't wait for spring yard clean up, it is not a pretty time of year. So, it is a good time for another winter favorite and I have some lovely corn off the cob from last summer waiting for the chowder pot. Andy is off to class and when he gets home he will be greeted with chowder for lunch (and dinner.)

I love my little Bissell robot but when I am cooking it is like a pet who wants a bite.  It follows me around and bumps my feet wanting attention.  Okay, that is way too much fantasizing.  Let's get real, it has a pattern and it sticks to it and I am in the way. If you could see how much that machine picks up on its own, you would rush out and buy one. The kitchen floor alone is worth the price and that is where I keep it.  When it gets tired, it goes to its port and plugs itself in to recharge.  Love it. There.  That's two great hints for today, oranges and the floor robot.

Yesterday I was writing about cookbooks.  In the one I mentioned I had made a note to try the chicken a  la swiss.  It is really chicken cordon en bleu.  It just seems like a more simple version.  I remember ordering this on an antiquing trip with a friend long before I felt I was a decent cook.  I kept sending it back to the kitchen because I did not think the chicken was done.  I kept seeing a pink runner through the chicken.  Finally, someone mentioned that that was a thin slice of ham as called for in a recipe of chicken cordon en bleu.  Since then I have avoided ordering or making this dish.  Now, that
 it is called chicken a la swiss, I feel I can justify making this simple recipe.

chicken a  la swiss

6 whole childen breasts, skinned and boned
1 8 ounce package Swiss cheese slices
1  8 ounce package sliced cooked (thin) ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons margarine
1/2 cup dry white wine
1  bouillon cube
1 tablespoon cornstarch
1 cup whipping cream

Spread chicken breasts flat; fold cheese and ham slices to fit breasts.  Fold breasts over filling; fasten edges with toothpicks.  On waxed paper, mix flour and paprika.  Coat chicken with mixture.  In 12-inch skillet over medium heat, saute in hot butter or margarine) cook chicken until browned.  Add wine and chicken bouillon cube.  Reduce heat to low; cover and simmer 30 minutes or until chicken is done to your liking.  Place chicken on warm platter, remove toothpicks. In cup blend the cornstarch and whipping cream until smooth; gradually stir that mixture into the hot liquid, cook and stir constantly until mixture thickenes.  Serve that sauce over the chicken. 

I don't serve chicken very often because none of us like white meat that is tough and stringy.  You have to watch it so carefully and sometimes, even then, it turns out saw worthy. I have to get over this and perfect it. Sigh.

Cookboks

I like to read cookbooks like novels and I have plenty of reading material.  Shelves and shelves of cookbooks from all over the world (if they are in English). When Andy and I (and friends) went antiquing many of us would pick up local cookbooks to add to our collection.  When Marcia, a good friend, and I traveled together (summer of 1977) we found my favorite cookbook which is now tattered and torn but still my best one. It is called Virginia Hospitality.
So today I have started rereading some from the shelves containing my cookbook library.

At random I picked up Steeped in Tradition from the Junior Service League of Deland, Florida.  While I never antique in Florida, I must have picked this up on one of our beach trips there. Crab meat quiche caught my eye, so that is the one I will make from this book along with some salad recipes that read delicious.

For the crab: Giant Eagle carries a wonderful canned crab meat that I always buy on sale because not on sale it sells for around $18. if you can believe that.  It once sold for $9. and I have two cans in my cool drawer.  Even if it is not open, it is to be stored cold. They still sell it sometimes for $9. on sale, but you have to be quick.




1   9 inch pastry shell, unbaked
1/3 cup mayonnaise
1/2 cup milk
3 eggs
1 tablespoon cornstarch
1 cup lump crab meat
2 cups Swiss or Gruyere cheese, shredded
1/3 cup onion, chopped.  Bake the shell 8 minutes at 425 degrees.  Change oven setting to 350.  Blend mayo, milk, eggs, and cornstarch in blender.  Add crab meat, cheese, and onion. Pour in shell and bake at 350 for 35 minutes.  Yield: 6-8 servings.

Fried rice for dinner

Kroger had something that I had not seen them have before, shaved steak.  I think they meant it to be used in Philly cheese steaks, but I've been on a fried rice kick lately and so I have the makings for another dinner special.  Isn't this rice glorious, you can't beat Basmati rice for most dishes requiring that ingredient. It is flaky and delicious especially if it is prepared with chicken or beef stock instead of water. My fried rice dish has a lot of different vegetables and I just fly freely with generous amounts until I am pleased with the taste, so no recipe.  Here are the two most important things, one prepared way ahead, the rice, and one close to the end of the fry up so that it is still tender and not like shoe leather. Watched for the shaved beef at Kroger, I think you will imagine many dishes in which it can be used.NOTE: Actually I am not crazy about shaved beef in the fried rice.  I think I will try it on a bun and see how that goes.  I probably won't buy it again. The fried rice turned out great, however, without the beef.


I am also thinking of dishes for Easter.  I think we will have a full house again April 1st and we may even be able to have one of the meals outside.  Think spring.

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King Cake, official Mardi Gras cake

Alyssa is visiting ; she brought king cake for Mardi Gras season.Locals get out of town while that festival is going on and we were lucky that she came to Ohio. It gets wild in Nola this time of year and Easter is way early coming to us April 1st. Thanks, Alyssa.

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My eyes My eyes

Well, Andy and I are back in business.  As of today we both have 20/20 vision in both eyes. We had the most incrediable doctor who operates on Thursdays and does 29 operations in one day.  His staff, of course, is fabulous and so is he.  I take back everything bad I have said about OSU in the past.  Our two doctors there keep us happily on foot and active.

I am off to Trader Joe's today looking for inspiration and new things to try now that I can read the recipes with ease.  I will send pictures of new products and also their flower display is pleasing to see in the winter.  I had great success with their waxed Amaryllis this year. The bulb is housed in wax with moisture and feed inside a wax outer layer.  You never water it or feed it, just set it in the sun and it blooms like crazy.  It is February and my two are on the third blooming.  It may be the last, but with those you never know.  Joe has great orchids as well.

Paris under snow

After one hundred trips to Paris this picture from my French friend was a surprise.  I had never seen more than a few flakes of snow in all the times I had been there in any month---I tried them all. This  picture was taken this morning by one of the workers that I grew to appreciate and like at the Lux Hotel where I spend many many nights.  It is still there and she shot this picture on her way from her apartment to work at the hotel this morning.  I knew its location immediately and she confirmed it. The hotel is NOT fancy, but clean and family owned, so pride is taken and care is given. Nation is its location and it is usually a very busy street, but I guess the French have not mastered the art of driving in the snow. Still a lovely shot of Paris.


I sent her the picture of our backyard and she had to admit our snow was more formidable--but their wine is better. lol

 · What goes well with snow? Red lentil soup with fresh sage!

Doris Lechler

2 mins · 

Red lentil soup with fresh sage

Or have it with salmon or brown butter steak...it's winter, enjoy it.

Craving salad

Sometimes a person craves salad.  Winter is no exception and nothing else will do. That is what happened today.  I needed the crunch of cauliflower, the bite of broccoli, the saltiness of bacon, the sweetness of cranberries all bathed in the snap of Chuy's dressing...ahhhh. Shallots, diced finely, played a background role and it all came together in a harmonious display.
I first fixed this dish when Joe and Glenda, Andy and I rented a beach house for the month of January.  We did this four years straight.  I chopped up this salad for dinner one day and we barely had any for dinner because everyone kept picking at it all day long.  It is irresistible and so simple to throw together. It is perfect for a buffet because it can be eaten at room temperature or chilled.  It is very forgiving.

Comfort chairs and food

Beth and I ran around yesterday and we found adorable club chairs in leather that we can actually touch our feet flat to the floor and not feel like Edith Ann on Laugh In. I bought one, but I am going to get a second then get rid of the enormous cloth couch in the library and make a little vignette with the two club chairs and a table with a reading lamp. The shop was attached to Fortin Iron Works where they make wonderful iron works gates, fences, planters etc.  Attached to this works is an antiques shop where old and new is sold.  I don't usually like the mix, but I liked this one very much. Fortin has done work on our property before and we are having them do a bit more.

Today I am getting ready for Monica to come tomorrow.  She missed last week because of Andy and my operations, so there is plenty to do tomorrow and the refrigerator is on top of the list.  I found a lovely package of dried beef from my favorite Cincinnati meat shop and turned it into debris gravy to go over lovely, flaky basmati rice. The gravy would have been especially fine with some mushrooms, but I have none, so there it is.  Andy will be glad for that missing ingredient, he hates them so. This dish will suit him when he gets home from class.

Tots

I enjoy eating tater tots.  There, I've said it.  I think they are a great invention and this week's Cook's Corner proves it.  I have been getting less and less excited about Wednesday mornings and Cook's Corner.  Since Lisa left it is still well formatted but a bit flat for my taste.  They take recipes and ideas from all over the country instead of having a full-time food editor.  At least that is the way I see it.  Nonetheless, this morning got my cooking juices flowing again with all the ways to use tater tots. I don't know how many ways I can get into this post, but I'll write about the ones that interest me and then you can Google Cook's Corner at The Columbus Dispatch and discover other ways to enjoy serving tater tots.

You will have to haul out your waffle iron for this one.  Yes, just think about those crispy rafts of potatoes smashed into waffle form and then topped with several different offerings from the potato bar. I understand you have to make a tight single layer of tots in a greased , hot waffle iron and force the lid down and put an iron skillet on top of the waffle iron to ensure the results are crisp and flattened. Consider topping your waffle with Buffalo chicken and blue cheese. How about a classic baked potato topping?  Or, Marinara, mozzarella, pepperoni and other pizza toppings.  Just place the toppings on the waffle and put it in the oven to melt the cheese.  Then there is guacamole and crumbled pork rinds avocado toast. Pulled pork, slaw, cheddar in a two-waffle pork sandwich.  Frankly, I can't wait to lift the lid on my first set of little waffle rafts waiting for the topping of choice.
First: thaw tots in the refrigerator for an hour or more. Then heat the oven to 200 degrees and line a baking sheet with parchment.  Brush the waffle iron, lightly with vegetable oil.  Working in batches, fill waffle iron with a single layer of tots in a tightly packed grid, lined up like little soldiers. Squeeze the lid down tightly and put something heavy on the lid to ensure crispness.  Cook until brown about 8 to 18 minutes depending on your waffle iron; you want an extra crispy waffle. Put the batch on the greased parchment and put it in the oven while the next batch is cooking.  Good luck.

There is a new version of tater tots that Andy bought the other day...mini tater tots.  I will enjoy finding ways to use these which will include our favorite breakfast of bacon, tater tots, and eggs all in one skillet.

Cook's corner is filled with recipes using this product, so have fun in your search for ways to use the tots.

Big and little meatball soup

Cooking from the freezer is an adventure.  Today I found a bag of Italian, medium- sized meatballs in the depths of the freezer and I had some zesty Bob Evans sausage which I then made into miniature meatballs. I plied the conconction with Rotel and diced tomatoes, a bit of corn, and some shaved broccoli and a handful of rice.  The result is simmering away on the stove as I write. It is colorful, new, and hopefully tasty. Andy will be home from class in a little while and I will be eager to interest him in this fuddy-duddy soup.

The latest picture of Nate in Austrilia with his new girl pal may be more that a pal situation.  He is looking smitten.  I wonder how they will work that out.