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This Woman Was Here

A Do-It-Yourselfer's Life Journey

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Monthly Archives: June 2016

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Flan

Flan
 
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Recipe type: dessert
Serves: 12-16 servings
Ingredients
  • 1 C sugar caramelized in 2 metal cake pans
  • 8 eggs
  • 2 can 140z sweetened condensed milk
  • 31/2 C water
  • ¼ t salt
  • 1 t vanilla
Instructions
  1. Blend ingredients and pour into caramelized pans. Place pans in lipped baking sheets with water. Bake 1 hr until golden and set.

 

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Pecan Pie

Pecan Pie
 
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Recipe type: dessert
Serves: 12
Ingredients
  • 3 eggs
  • ⅔ C sugar
  • ½ t salt
  • ⅓ C butter melted
  • ½ C dark corn syrup
  • ½ C light corn syrup
  • 1 C pecan pieces
  • add a little nutmeg and ginger (optional)
Instructions
  1. Preheat oven to 375. Reduce to 350 after 15 min.
  2. Beat eggs, sugar, butter, and syrup. Stir in nuts. Bake 40-50 min. Shade crust if it begins to brown

 

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Swiss Turkey, Ham Bake

Swiss Turkey, Ham Bake
 
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Recipe type: casserole
Serves: 8 servings
Ingredients
  • ½ C chopped onion
  • 1 T butter
  • 3 T flour
  • ½ t salt and pepper
  • 1 can mushrooms
  • 1 C l/2 and ½
  • 2 T dry sherry
  • 2 C cubed turkey
  • 2 C cubed ham
  • 1 can sliced water chestnuts
  • ½ C shredded Swiss cheese
  • buttered bread crumbs
Instructions
  1. Preheat oven to 400. Cook onion in butter. Blend in flour, salt, pepper. Add undrained mushrooms, cream, sherry. Cook, stirring until thickened. Add turkey, ham, water chestnuts. Pour into casserole, top with cheese and sprinkle with buttered bread crumbs. Cook for 25 min at 400 until lightly browned

 

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Flourless Chocolate Torte

Flourless Chocolate Torte
 
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Recipe type: dessert
Serves: 14-16 servings
Ingredients
  • 12 oz semisweet chocolate bits
  • 4 oz unsweetened chocolate chopped
  • 1 lb butter
  • 1 C expresso or strong coffee
  • 1C golden brown sugar
  • 8 eggs beaten to blend
Instructions
  1. Preheat oven to 350. Line 2 8" or one 10" cake pan with parchment paper
  2. Place all choc in a large bowl
  3. Bring butter, coffee, and sugar to a boil, stirring to dissolve. Add to chocolate and whisk to melt chocolate until smooth. Cool slightly. Add a bit of choc mix to eggs (to heat) then add all eggs to chocolate, stirring to combine. Pour into pan(s). Place on lipped cookie sheet with enough water to come ½ up side of pan. Bake 1 hour or until toothpick comes out with a few moist crumbs. Chill overnight. May be wrapped in parchment and tinfoil and frozen.

 

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Gainesville to Nova Scotia

Since we are now retired (Yippee!!), we decided to take our time on our trek north, visiting Asheville and exploring the North Carolina Arboretum with its wonderful creekside hike and bonsai collection.

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For the first time ever, we took the Blue Ridge Parkway from Asheville to Roanoke. We saw a mother bear and two cubs, wild turkeys, amazing views from the top of Mt. Mitchell, the highest point east of the Mississippi, and rhododendron and mountain laurel in full bloom on both sides of the road.

IMG_5939The experience driving the ridge of the mountains and looking down on valleys on both sides is a little like flying in a small plane. Luckily, there was no traffic and we hiked to Linville Falls and Gorge and the Cascades Falls.

We spent the night in a 200 year old mill, Oceola Mill, just off the Parkway south of Staunton.

We spent a day in Boston exploring Harvard and Cambridge, and then went on to the Rangely Lake Region in Maine.

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Then it was on to Bailey Island, Maine, where we used to vacation before finding our place in Nova Scotia.

Land's End

Land’s End

wild roses

wild roses

The Giant Stairs

The Giant Stairs

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Giant Stairs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Inner Ledge, the house we rented for a week every summer for seventeen years.

Inner Ledge

Inner Ledge

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in bloom

We arrived in Dover a week after leaving Gainesville and found the apple trees in bloom.

 

Room with a View

Room with a View

Lady slippers at Black Duck Cove

Lady slippers at Black Duck Cove

the path at Black Duck Cove

the path at Black Duck Cove

view from cove

view from cove

Father's Day hammock

Father’s Day hammock

 

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Lobster Pasta

Lobster Pasta
 
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This is a quick, light, and easy dish to make with leftover lobster. It could also be made with shrimp or crab.
Recipe type: Pasta
Serves: 6
Ingredients
  • Lemon pepper papardale or other favorite flavored pasta
  • ¾ C chopped cooked lobster
  • 2 T olive oil
  • chopped green onion
  • ¼ C white wine
  • Salt and pepper
  • 1 t grated lemon rind
  • 2-3 T fresh lemon juice.
  • Chopped cooked asparagus
Instructions
  1. Saute green onion in olive oil, add white wine and cooked lobster, just long enough to heat through.
  2. Cook pasta according to package directions. Drain and toss with lobster and asparagus. Add a little Parmesan cheese when serving.

 

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Lobster Quiche

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Lobster Quiche
 
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Combined with salad or soup, this makes a tasty lunch or light dinner.
Recipe type: quiche
Serves: 8 servings
Ingredients
  • 1 pie shell
  • ½-3/4 cooked chopped lobster
  • ¼ C chopped cooked asparagus
  • 1 chopped green onion
  • 1 C grated Swiss cheese
  • salt, pepper
  • a dash of seasoning (fennel or fresh herbs or Old Bay)
  • 4 eggs
  • 1½ C half and half
Instructions
  1. Preheat oven to 350.
  2. Sprinkle pie shell with lobster, asparagus, green onion. Top with cheese. Combine beaten eggs, half and half and spices, and pour over other ingredients. Bake for 45 minutes until golden brown.

 

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Salmon Corn Chowder

Salmon Corn Chowder
 
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This is an easy and inexpensive but hearty chowder for a cold or foggy day.
Recipe type: Soup
Serves: 8 servings
Ingredients
  • 2 T butter
  • 1 onion chopped
  • 2 stalks celery chopped
  • 2 T flour
  • 2 C chicken broth
  • 2 C half and half or use part milk
  • 1 can salmon
  • 1 can corn
  • 1 can creamed corn
  • salt and pepper
  • dill
Instructions
  1. Saute onion and celery in butter until tender. Add flour and stir till well blended. Add chicken stock a little at a time to blend. Stir and simmer until thickened. Add salmon, corn, and spices. Add half and half and heat thoroughly. Add dill.

 

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Salmon Rissoto

 

 

Salmon Rissoto
 
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I made this risotto from a leftover serving of salmon and the rag-tag ends of sour cream and cream cheese. It’s a great way to turn one serving into four.
Recipe type: main course
Serves: 6-8 servings
Ingredients
  • 2T olive oil
  • 2T butter
  • 1 cup Arborio rice
  • ½ C white wine
  • 4 cups hot chicken broth
  • 2 chopped scallions
  • 2 oz cream cheese
  • 2-3 T sour cream
  • 2-3 T half and half
  • salt and pepper
  • Parmesan cheese
Instructions
  1. Sauté rice in olive oil and butter for 5 min, add wine and stir until evaporated. Add ½ c or one ladle of hot chicken broth at a time, stirring until absorbed. Mix cream cheese, sour cream and cream, and microwave until soft 30 sec to 1 min. Stir to combine. Add green onions and add to rice after all broth is absorbed. Add Parmesan and sprinkle with green onion if desired.
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Escargot

escargot  
Escargot
 
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Recipe type: Appetizer
Serves: 2-4 servings
Ingredients
  • 1 can escargot
  • 2 T butter
  • 1 T flour
  • Parmesan cheese
Instructions
  1. Sauté escargot in butter; add flour, stir to blend, then add Parmesan. Serve with garlic bread.