Remembering 9/11

 

Friday Foodie

We have now hit the time of the year when we slide quickly to the holidays!  But Summer has tightened its grip here in Southern California.  We are in the middle of heat wave with an expected high of 109 today.  I'm thankful for air conditioning, a swimming pool, and homemade ice cream!

Last weekend we had a special visitor.  Our niece, Leksi, is now in the Marine Corps.  She went to boot camp in South Carolina in January.  She spent most of the summer in 29 Palms, but as of about two weeks ago she is stationed at Camp Pendleton - just a little over 100 miles from us!  She will be there for the next four years.  We are so thankful she is stationed so close.  She will also be spending Thanksgiving with us.

I wanted to spoil her since she's been eating chow hall food for so long.  I tried two new things and a couple of things I'd made before.  Here's the roundup!

Oven-Roasted Corn on the Cob

I've made this before, but never posted.

4 ears fresh corn, husks removed

1/2 cup softened butter or margarine

Seasonings of your choice - garlic salt, paprika, etc.

Preheat oven to 425.  

Mix butter and seasonings together.  Spread on corn, then wrap each ear individually in foil.

Place corn on baking pan and bake 25-30 minutes until soft.

Santa Maria Tri-Tip

I asked Lisa (Leksi's mom) if there was any special food that Leksi had really been missing.  She said she likes just about everything, but probably hadn't had a good steak in a while.  When I did my grocery shopping, I found a Santa Maria Tri-Tip that was already seasoned.  I looked around for recipes and found quite a few.  Since mine was already seasoned, I was able to go directly to cooking:

Preheat oven to 425 (conveniently the same temp as my corn!)

Heat large, even proof skillet (cast iron for the win!) to medium heat.  When hot, add about 1 tablespoon of olive oil to coat the pan.

Add Tri-Tip and sear each side for 3-4 minutes, until a golden brown crust forms.  (Oh the delicious aromas!)

Transfer skillet directly to oven.  Cook 10-12 minutes per pound.  Mine was 2.6 pounds, but I didn't want to over-cook it, so I went for about 20 minutes.  Tri-Tip is usually thinner on the ends and thicker towards the middle, so it won't be evenly cooked - the middle will be medium-rare, while then ends are medium-well.

Remove from oven and add about 2 tablespoons of butter.  Swirl around in the pan to melt.  Cover with foil and allow to rest for about 10 minutes.  This will also let your meat cook a little longer.  The cast iron skillet will be very hot!

Place on cutting board and slice against the grain.  This is a little tricky, as the grain of the Tri-Tip changes.  At this point I could see that some of the meat was under-cooked, but there was plenty that was cooked to our liking - the under-cooked portions made excellent leftovers!

This was very tasty!

Peach Cobbler

 

I have an email from my Dad's sister, Aunt Suzie, dated December 4, 2009.   She hosted Thanksgiving for many years and I requested her cobbler recipe.  This recipe doesn't get any more old fashioned with approximate measurements and lines like "I use the pie crust recipe on the Crisco can" and " I just watched Mom to figure it out." But this was the cobbler that my uncles fought over each year, making sure they each got plenty!  Aunt Suzie's email:

For the cobbler in my pan I use:

12 cups of peaches

2 to 3 cups of sweetener (I use part sugar and part equal for cooking)

3/4 to 1 cup of flour
and about 2 tablespoons of butter on the top before you put on the to crust.
I use red hots instead of cinnamon and I just add about 2 tablespoons of crushed ones
or you can use about a teaspoon of ground cinnamon.
I use the pie crust recipe on the Crisco can.

I just watched Mom to figure it out.
It would only take about 4 cups of peaches for a 9" pie and cut the other ingredients

 

Here is how I made the cobbler for a 9" pie:

Filling:

4 cups of peaches

1 cup of sweetener (I used all sugar this time)

1/3 cup of flour
1 Tbs. of butter on the top before you put on the to crust.
1/2 tsp of cinnamon

 

Crust:
From Crisco.com.  This recipe has several different options, I chose the Double-Crust recipe:

2 C. all-purpose flour
3/4 tsp. salt
3/4 C. cold Crisco® All-Vegetable Shortening
4 to 8 Tbs. ice cold water

Stir flour and salt in large bowl until blended. Cut shortening into flour mixture using pastry blender or fork until shortening pieces are the size of peas. Gradually add just enough water, 1 tablespoon at a time, stirring with fork just until dough holds together and forms a smooth ball.

Shape dough into a ball for single pie crust. Divide dough in half and shape into two balls for double crust pie. Flatten into 1/2-inch thick disk(s). Wrap disk(s) in plastic wrap. Chill 30 minutes or up to 2 days.

 

*I did the first steps on Saturday morning, then let the crust chill.  I started the next part while my Tri-Tip and corn were baking:

 

Preheat oven to 425 (how convenient!)

Mix ingredients for filling.  (I should have cut my peaches in bite size pieces.)

Roll dough on lightly floured surface, rolling from center outward. For 9-inch pie plate, roll into an 11-inch circle. For 9 1/2-inch deep-dish pie plate, roll into a 12-inch circle. Transfer dough to pie plate.

Fill unbaked pie crust according to recipe directions.  There were no directions for this part from my aunt, so I just poured my filling right in.

Roll out remaining dough disk.  I deviated from the Crisco directions here and chose to make a lattice top crust.  Using my pizza cutter, I cut strips approximately 1/2" wide and laid them across the top.  Fold top edge under bottom crust. Press edges together to seal. Flute edges as desired.

Bake 30-35 minutes until golden brown.

This!!  Oh, this was so good!  I was amazed at how good the crust tasted.  With so few ingredients, I really didn't expect it to taste so good, but it was fantastic!  I made homemade ice cream on Friday, so we topped it with vanilla ice cream for the ultimate summer sweet.  I'll be hosting some of our family for Thanksgiving this year and this cobbler will definitely be on the table!

Monaco (Day 7, Part 2 of 2)

I meant to write this post a week ago, but I got sidetracked.  Our yard has been overrun with rabbits, so we put wire fencing up.  It was a big, hot job, but we're hoping it will help!  Anyway... back to our final full day in Europe.

 

The drive from Milan to Monaco was as exciting as the drive to Milan.  Lots of curving mountain roads with narrow lanes and lots of traffic!  We were having a great time, so great that our navigator missed a couple of key turns.  I'm just glad it was Lance and not me!  I get so stressed in those kind of situations.

Monaco is only about 15 miles from Nice, so our plan was to spend our final afternoon in Monaco before heading to our airport hotel.  Parking was quite the adventure!  We found a parking garage, but the first six floors were reserved parking only.  We kept going further and further underground until we finally came to level G.

Monaco is a beautiful, tiny country!  It is less than one square mile - smaller than New York's Central Park.  It is the second smallest country in the world - only Vatican City, which is considered its own country, is smaller.   It is also one of the wealthiest and most expensive countries.  It gained worldwide attention when American actress, Grace Kelley, married Prince Rainier in 1956.

After grabbing some lunch, we headed towards the top of Monaco.  Both the Palace and the Monaco Cathedral are in this area.  It was quite a hike and I thought this defibrillator was both funny and scary!  Thankfully, none of us needed it.

 

We spent our time just wandering in the cathedral and the gardens.

 

 We got to watch one of the guards.

 It was a beautiful final day of our trip!

Early Morning in Milan (Day 7, Part 1 of 2)

 

Our trip was quickly coming to an end.  For Les and Lance it was the end of a two week adventure, but for me and Monica it felt like we just got there!  We were going to be checking out of our apartment in Milan, driving to Monaco for a few hours, then driving back to Nice for our final night.

Summer in Europe is busy, but early morning in Europe is a different place!  Les and I stepped across the street for one more coffee and pastry and all was quiet.  Our driver needed as much rest and calm as he could get.

Pistachio croissants for the win!

Our "Americano" coffees came in a slightly different way.  Our cups had espresso and the waitress provided a pot of hot water so we could dilute it to our taste!

We then headed back to the apartment and loaded up the car.  We were just as packed in as when we got to Milan!

Our travels took us from Italy to Monaco to France that day!  Monaco is a lovely country and I have SO many pictures that it will get its own post.

Milan Cooking Class ~ Pizza and Gelato (Day 6)

 

Friday was our last day in Milan.  We had the morning to ourselves and did a lot of walking and window shopping.  Monica and I very much enjoyed going in shops together and our husbands very much enjoyed the fact that we didn't buy anything!  Milan is known as one of the Fashion Capitals of the World (along with Paris, New York and London.)  And while we saw many beautiful things, we couldn't imagine spending the kind of money they were asking.

 

I found another fun idea on Viator - Milan Cooking Class: Authentic Pizza & Gelato Making.  Our choices were for a 3:00 p.m. class or 6:30 p.m.  The four of us prefer eating earlier than Europeans so we chose the 3:00 class.  This ended up being a blast!  We met our chef, Matteo, in the Towns of Italy Cooking School.  This was located in a back corner, on the second floor of the central train station.  Thankfully, I had read reviews that gave good directions!

We started our lessons making our pizza dough.  Some of us were a little more experienced, but we eventually had our dough mixed, kneaded and rising.

While our dough was rising, Matteo made the gelato.  This was obviously something we couldn't all do since there would be too many large batches to process.  It was okay as long as I got to sample some!  We did get to make our own waffle bowls that were later filled with gelato!

We were back to our dough.  Groups of 5 were called up to start shaping their dough into pizza crusts...

 

 

And adding sauce, basil and mozzarella...

 

I didn't get any pictures of us putting our pizzas in the oven.  This was an industrial oven that baked our pizzas in 90 seconds!  Mama Mia!  They were delicious!!

Les is the only one that I got a picture of eating the gelato, but we all enjoyed it immensely!

 

Once class was dismissed we decided to hop a metro.  This took us from Central Station to the Duomo.  We were able to take a trolley to a couple of other sites, but we didn't take any pictures! What you see here are four happy, fed, and tired travelers!

Lugano, Switzerland ~ Swiss Chocolate Tasting (Day 5, Part 2 of 2)

After our free time in Como, our group reconvened and boarded another train.  This time we headed to Switzerland.  (Country #3 on this trip.)  Lugano is about 20 miles from Como, so it was a relatively short ride.  Although it is in Switzerland, Italian is the main language spoken in Lugano.  But they also speak my favorite language - Chocolate!

 

Our first stop was Läderach Chocolatier. So many wonderful aromas met us as we walked in!  I love chocolate in any form, but this was another level.

We enjoyed tasting four varieties - Strawberry White, Pistachio Milk, Blackberry Dark, and Orange Dark.

I'm sad to say we did not bring any chocolate home with us.  We walked out of the shop and thought we would come back on our way out of town, but that just didn't happen.  We followed Patrizia for a few more minutes then we had some more free time.

Just like Como, Lugano sits on a lake.  We made our way to the waterfront and just relaxed for a while.  It was hot and we were tempted by the pedal boats that were for rent, but we settled for a shady bench.

 

There were some unique pedals boats on the water - they had slides attached!  They looked so fun and refreshing.

We eventually met back up with Patrizia and the rest of the gang.  The train ride home was a lot more crowded, but we didn't have to drive or change trains, so that was a win.  It was a fun, full day!