First a word about myself. I am not a fancy cook. I am a busy working lady, with a husband who likes to eat. His family owned the 'WhistleStop Cafe' for many years; so he is used to some good cooking. I have spent all my life traveling, and that adventure shows in my cooking. I was thrilled to be a part of the Pomodori e Vino... and now to be a part of Flavors!

This is my first post of the next 52 weeks ~ our ingredient this week is Plum. According to the Flavor Bible, plums are sweet and astringent. Flavors that are recommended will be capitalized in my recipe.

Keeping it true to me, the Southern cook that I am ~ I've come up with a recipe that is simple and yummy. Y'all will be wanting to try this quick dessert!

Plum Tart
1 sheet frozen puff pastry, thawed
1/2 cup sliced ALMONDS
2 tablespoons SUGAR
2 cups thinly sliced Plums
1/4 cup ORANGE marmalade
1 tsp CINNAMON
1 Tbs crystalized GINGER
Preheat oven to 350° On a lightly floured work surface, roll out puff pastry to a 12-by-16-inch rectangle. In the center of the pastry spread the orange marmalade, minced ginger, and sprinkle with cinnamon. Slice the plums and arrange on the top. On the outer 1-inch, sprinkle with almonds. Bake until light golden, about 20 to 25 minutes.
Serve with a scoop of ICE CREAM and a drizzle of SOUTHERN COMFORT (if desired)

Y'all enjoy~
Sandi

The Flavor for this week is Apples!
I immediatly thought of a ton of things to do with apples... but I wanted to try something different.
The flavor profile for Apples is wide open. They can be paired with sweet as sugar and caramel, or savory as cumin or horseradish; They suggest pairing with red cabbage or with pumpkin. The most recommended flavor is Cinnamon.
Pork with Apples and Ginger
3 Tbs fresh minced GINGER
4-5 apples
2 Tbs pure MAPLE SYRUP
1 Tbs OLIVE OIL
2 Tbs BROWN SUGAR
1/4 cup chopped PECANS
1 pound PORK cutlets
3 Tbs fresh ROSEMARY
3 Tbs OLIVE OIL
Preheat the oven to 350°
Combine 3 tablespoons olive oil with minced rosemary and set aside for the oil wo absorb some of the rosemary flavor.
Peel and slice apples into 1/2 inch slices. Spread a baking dish with foil. Toss the apples and ginger with syrup and oil. Spread the apples onto the foil and sprinkle with sugar and pecans. Gather the foil and seal. Bake for 30 minutes until apples are tender.
Pour the rosemary oil into a skillet. Pan fry chops will browned on both sides.
Place chops in a baking dish, cover with baked apples and sauce. Bake until pork is cooked to 160°
Serve warm pork with baked apples, pecans and rosemary. I also threw in a side of Rosemary roasted Sweet Potatoes for the perfect compliment.
Y'all enjoy~
Sandi

The ingredient this week is Mushrooms. What a choice . . . chanterelles, cremini, portobello, shitake, morels. I picked the dried porcici. Even the Flavor Bible says that the porcini goes with Italian Cuisine. Bellisimo! I see that Deborah also posted a Risotto recipe ~ great minds think alike! We are working each week with the same ingredient. We may see several recipes that are similar. I'm looking at how many different ways I can make Risotto :-)

Wild Mushroom Risotto
1 Tbs OLIVE OIL
1 cup ONION
1 pkg porcini mushrooms (dried)
1 cup crimini mushrooms
2 Tbs fresh THYME
1 Tbs fresh TARRAGON
1 cup ABORINO RICE
1/2 cup DRY WHITE WINE
1/2 cup PARMESAN cheese
5 cups porcini broth (reserved from soaking mushrooms and a couple of broth cubes)
Soak dried mushrooms in warm water to reconstitue. Dice onion and mushrooms, reserving broth from porcini. Add thyme and tarragon to the broth and simmer on low heat.
Heat oil in a large pan. Add onions and sauté until tender. Add rice and cook until translucent. Stir in wine and cook over low heat until the liquid is absorbed. Slowly add broth 1 cup at a time, stir and cover. When liquid is absorbed repeat with the simmering broth. When all the broth is absorbed, vigorously stir in cheese.
Yum ~ comfort food!
Y'all enjoy~
Sandi

The Flavor for this week is Duck. Now y'all, I thought for sure duck would not something that is easily found at the Piggly Wiggly. Surprise to me. . . I found it in the freezer department. I am not sure about the quality of the duck~ although with enough of the cherries and red wine. . .

The Flavor Bible describes duck as 'loud' . . . which reminds me of Daffy Duck (I confess~ I never liked that cartoon) Bill was not excited about this weeks challenge; I don't think it had anything to do with the Daffy Duck.

Back to the flavor profile ~ Duck pairs nicely with citrus and fruits, with savory like rosemary and mushrooms, of course with Thai and Asian cuisine. In my recipe, I have capitalized the foods that are recommended by the Flavor Bible.
Duck Breasts with Cherries in Red Wine
3 Tbs SUGAR
2 Tbs water
1/2 cup dried CHERRIES
2 Tbs sugared GINGER
3 Tbs BALSAMIC VINEGAR
1 Tbs OLIVE OIL
2 boneless DUCK breasts
2 cloves GARLIC
1 1/2 cup MERLOT
1 ORANGE
Place the cherries and wine in a bowl and allow to soak.
Combine sugar and water in a small saucepan, cook on low to melt the sugar. Bring to a boil and allow to come to a rolling boil for 4-5 minutes (do not stir). Remove from the heat and add vinegar and cherries (reserve the wine for later)stirring as needed. Set on a low heat and allow the fruit and juices to caramelize.
Heat olive oil, add minced garlic and cook until clear. Pan sear duck breasts 5 minutes on each side. Remove from heat and set aside. Add wine to the pan and bring to a boil. Reduce by half, then add to the cherries. Continue to boil until it reaches a thickened consistency.
Serve duck breast sliced on a bed of oranges, with cherry sauce and orange zest.
I served mine with orange flavored cous-cous. . . and the rest of that bottle of wine
Waste Not ~ Want Not !
Y'all enjoy~
Sandi

Y'all can see that the flavor for the week is Carrots. While we acknowledge that carrots are a vegetable . . . in the south we love to turn them in to a sweet. (as with most things)

I am glad to see that the flavor profile includes butter, sugar, maple syrup and pecans. Marshmallows are not on that list ~ but that is clearly an oversight. They have also included tarragon, thyme, onions and celery. I am excited to see what everyone else has done with their carrots.
I have decided to stay true to my Southern cooking roots ~ and making a carrot cake ~ using the Flavor Bible as my guide. We have served more than a slice of two of Carrot Cake at the WhistleStop Cafe. I have listed all the recommended flavors are all in Caps.
Carrot Cake
3 cups unbleached all-purpose flour
2 cups SUGAR
1 teaspoon SALT
1 Tbs baking soda
1 Tbs CINNAMON
1 1/2 cups OLIVE OIL
4 large eggs, lightly beaten
1 Tbs VANILLA extract
1 1/2 cups shelled PECANS, chopped)
1 cups sweetened, shredded coconut
2 cups of finely grated CARROTS
1 cup of drained crushed pineapple
1/2 white RAISINS
Frosting
8 oz CREAM CHEESE
6 Tbsp unsalted BUTTER
2 1/2 cups of confectioners' SUGAR
1 teaspoon VANILLA extract
2 Tbsp LEMON juice

Preheat oven to 350°F. Butter and flour two 9 inch cake pans.
Sift dry ingredients into a bowl. In a large mixing bowl, combine oil, eggs, and vanilla. Beat well. Add dry ingredients until smooth. Fold in chopped pecans, coconut, carrots and pineapple.
Pour the lumpy batter into pans. Bake for 45 minutes Until done. Cool on a cake rack.
To make the frosting, cream together the cream cheese and butter in a mixing bowl. Slowly sift in the confectioners sugar and beat until mixture is free of lumps. Stir in vanilla and lemon juice.
Once cakes have cooled, frost with Cream Cheese frosting.
Using shaved carrots, put into ice water, decorate with carrot swirls. This cake is chock full of carrots ~ that has to make you feel good about a slice!
Y'all enjoy~
Sandi

Y'all can see that the flavor for this week is Pork.
That is wide open!
The Flavor profile for Pork is sweet to savory. Of course in the south ~ we lean towards the Sweet! For this week we could choose everything from Pork Chops to Tenderloin. A Boston But, pork ribs, or a southern Ham. Most of those I see with sweet BBq sauce, pineapple with cherry on top.
The Flavor Bible suggests spice, savory, or sweet (redemption!)
I was at a dilemma . . . What to do??
I thought about that southern ham with brown sugar glaze. Then~ I settled in on the back porch with the newest copy of Bon Appetit.

Their Prosciutto-Wrapped Pork Loin looked amazing. They must have read the 'Flavor Bible', because the recipe just fit. I changed it up a bit ~ Made it a little easier and more Southern. Sweet potatoes and pecans can always put a little south in your mouth.

Prosciutto-Wrapped Pork Loin with Roasted Apples and Sweet Potatoes
1 cup dried porcini MUSHROOMS
1 cup diced APPLES
2 tsp kosher SALT plus more
2 Tbs OLIVE OIL
1 cup minced ONION
1 Tbs finely minced GARLIC
2 tsp fresh THYME
2 Tbs fresh ROSEMARY
2 Tbs BRANDY
1/2 tsp freshly ground BLACK PEPPER
1 pound ground pork with SAGE
1/2 cup PECANS
2 sweet potatoes
Pork
1 pork loin
1 tsp kosher SALT plus more for seasoning
1/2 tsp freshly ground BLACK PEPPER,plus more for seasoning
3 ounces thinly sliced PROSCIUTTO
3 sprigs rosemary
3 Tbs unsalted butter
1/2 cup low-salt chicken stock
Place dried mushrooms soak until very soft, about 30 minutes. Strain mushrooms. Finely chop mushrooms and apples.
Melt butter in a large skillet over medium heat. Add onion; cook until soft. Add mushrooms and apples; cook, stirring occasionally, until flavors meld. Stir in garlic, thyme, and rosemary; cook another minute. Add brandy and cook until liquid is absorbed. Add saltad pepper. Transfer mixture to a bowl and let cool completely. Add ground pork and stir to combine well.
Pork Loin
Season pork with 1 tsp. salt and 1/2 tsp. pepper. Spread filling on top of pork loin. Roll pork into a tight cylinder. Wrap one layer of prosciutto around roast. Tie roast securely with kitchen twine in 1" intervals. Tuck rosemary sprigs under twine, spacing apart. Place in a roastg pan with chopped sweet potatoes and any remaining stuffing. DO AHEAD: Pork roast can be made 1 day ahead. Cover and chill. Let stand at room temperature for 1 hour before continuing.
Preheat oven to 400°. Roast pork uncovered until an instant-read thermometer inserted into center of loin registers 140° (it will be cooked medium but still slightly pink), about 1 hour to 1 hour and 15 minutes. Let roast rest for at least 20 minutes and up to 2 hours.
When roast is done, spoon off fat from juices in pan. Place pan on top of stove over medium-high heat. Add chicken stock. Pour in reserved mushroom liquid, leaving any sediment behind, and cook, scraping bottom of pan to release any browned bits, until slightly thickened. Whisk in remaining 2 Tbsp. butter and season to taste with salt and pepper. Strain sauce; slice pork. Serve sauce and sweet potatoes alongside sliced pork.

Y'all have seen that the flavor for this week is Cranberry.
With Thanksgiving right around the corner, Y'all know that we could easily find a recipe for cranberries.
I was ready to post our favorite cranberry chutney ~ I love it almost as much as the turkey and dressing at Thanksgiving. But~ the whole challenge here is to make something new.
Then I looked at the Flavor Bible . . . Jalapenos? That will kick it up a notch.
I likeie! This is a traditional appetizer ~ with a bit of spice and another bit of crunch. The creaminess of the brie is perfect with the bite of the spicy cranberries. I have capitalized all of the flavors that are recomended with cranberries
Baked Brie with Spicy Cranberries
1 (7-8 oz) round Brie
12 ounces fresh cranberries
1 cup water
1 cup white SUGAR
2 teaspoons LEMON JUICE
1/4 cup ORANGE JUICE
Zest from lemon and orange
2 JALAPENO PEPPERS, seeded and minced
1/2 cup WHITE WINE
1/2 or more of chopped PISTACHIO nuts
PEARS and GINGER crisps for serving
Combine cranberries and zest with sugar, water, and lemon juice in a small saucepan. Bring to a boil. Add minced peppers (to taste). Simmer until thickened. Add wine and stir well, reduce the liquid. Remove from heat and allow to cool.
Place Brie in a baking dish. Cover with cranberry mixture and chopped pistachios. Bake at 350° for 10-15 minutes. Be careful not to over cook the nuts on top. Serve with ginger crisps and slices of pear.
Y'all enjoy~
Sandi

If y'all are following along. . . you know that the flavor of the week is Brussels Sprouts.
I bet you didn't know that they are actually called 'brusselS sproutS'. The folks at Piggly Wiggly were impressed with my vegetable knowledge (NOT)
The brussels sprout is a vegetable that can be very bitter. If they are steamed or overcooked, they release a sulfur odor ~ which is why most people don't like them. They also will stink up the kitchen. However, if they are roasted, they loose that bitter flavor and become a toasty treat. I promise y'all ~ this is the only way to enjoy them!I checked the Flavor Bible and decided to improve my normal recipe. I have Capitalized the flavors that are recommended.
Roasted Brussel Sprouts with Pancetta
2 tablespoons OLIVE OIL
2 cups diced PANCETTA
3 cups baby Brussels sprouts
2 cloves GARLIC
2 Tbs THYME
1/4 cup PARMIGIANO
SALT
Preheat oven to 400°
In a large skillet add olive oil and diced pancetta. Let pancetta render, about 3 minutes. Add garlic and lightly brown. Remove from the heat. In the meantime, slice the Brussels sprouts in half and trim the edges. Toss with thyme, pancetta and olive oil. Roast brussels sprouts at 400° for 40 minutes, until dark and crispy. Add the Parmigiano while they are still warm. Salt generously just before serving.

Happy Thanksgiving to all of you. I hope you are enjoying this day with friends and family. Take a moment to recognize all of the things we have to be Thankful for...
The 'flavors' that enrich our lives.
Y'all enjoy~
Sandi

Y'all know by now that the Flavor for the week is Pears.

I can remember a dish that I had in Ravella at Loconda del Melanzanico. . . that I still remember to this day. I knew when pears came up, that I would try to combine the flavors to make a pear and pecorino ravioli.

Now, y'all may not believe this. . . but I don't make ravioli every day. So I picked a day when I would have plenty of help in the kitchen. It really helps to have a son who is a chef and a daughter who rocked the baby and kept us company in the kitchen ! We had more fun ~ and there was flour everywhere. In the end, the ravioli may not have turned out perfectly ~ the sauce sat to long while we were playing with the pasta. Fun in the kitchen. That's what it's all about !

The Flavor Bible suggests pairing pears with a sharp or bold cheese. The pairing with pecorino cheese makes my taste buds smile... and that is a good thing! I have Bolded the flavors that are suggested.

Pear and Pecorino Ravioli
Cacio Pepe e Pere
1 large ripe pear
8 ounces PECORINO ROMANO
2 Tbs MARSCARPONE CHEESE
2 cups all-purpose flour
1 tsp salt
2 large whole eggs
¼ tablespoons EXTRA VIRGIN OLIVE OIL
3 tablespoons water
For Cacio e Pepe Sauce
6 ounces butter
4 ounces PECORINO ROMANO, mild 12 month aged, grated
fresh sage
freshly ground BLACK PEPPER, to taste

First, make the pasta . . . On a pasta board, combine flour, salt and add the egg. First with a fork, stirring to incorporate the egg, add the olive oil. Continue with your hands, blend until you have a smooth pasta ball. Cover with plastic and allow to rest.

Preparing the Filling by shredding with a large grater a very ripe pear and pecorino cheese into a bowl. Stir in marscarpone and beat until smooth. Cover with plastic wrap and set aside.
Roll out the dough into thin sheets to make the ravioli. Either use a ravioli press or a mold and fill with a spoonfull of the pear mixture. Seal the edges well and set aside.

In a small sauce pan, melt butter with a few sprigs of fresh sage. Add pecorino and stir until just melted.

Boil the ravioli and serve immediately with Cacio e Pepe sauce.

Y'all enjoy~
Sandi

Y'all know by now that the 'flavor' of the week is Cabbage. Well, this is the perfect time of the year for a heaping bowl of stew. As you are rushing around with the flurry of holiday shopping, a pot on the stove is comfort food. This recipe is chunky and hearty... with a combinatin of all the perfect flavors.
It lasts well in the fridge, and may even get better!
I have capitalized all the flavors that are recommended in 'The Flavor Bible'.
Hearty Cabbage Stew
1 tablespoon extra virgin OLIVE OIL
a big pinch of SALT
1/2 pound POTATOES, skin on, cut 1/4-inch pieces
4 cloves GARLIC, chopped
1/2 large yellow ONION, chunked
2 CARROTS, chunked
5 cups CHICKEN STOCK
1 can beer
2 Tbs THYME
1 can white beans (drained & rinsed well)
1/2 medium cabbage, cored and sliced into 1/4-inch ribbons
more good-quality extra-virgin olive oil for drizzling
1/2 cup PARMIGIANO CHEESE, freshly grated
In a large soup pot over heat olive oil, Stir in the salt and potatoes. Cover and cook until they are a bit tender. Add the thyme, garlic and onion and cook for another minute or two. Keep the vegetables chunky for texture. Add the beer and reduce. Add in the chicken broth and bring to a simmer. Stir in the cabbage and beans and cook for a couple more minutes, until the cabbage softens up a bit. Add salt and pepper to taste.
Serve drizzled with a bit of olive oil and a generous topping of cheese.

Y'all enjoy ~
Sandi

Y'all can tell that I had absolutely nothing to do with the choices of Flavors we would be cooking.
Not a single Grit on the schedule.
I didn't even know enough to know that Parsnips should never be eaten raw. I am just glad I never served a veggie dish with parsnips and ranch dressing. This cooking challenge has expanded my horizons.
According to the Flavor Bible, Parsnips go well with Savory flavors and creamy sauces. I was at a loss until I pulled out my cookbook from the Hot and Hot Fish Club. Leave it to the Hastings to come up with a recipe for the humble parsnip! Once again, I have capitalized the flavors that are recommended. Fall Vegetable Gratin
From the Hot and Hot Cookbook
1/2 stick unsalted BUTTER
1 large GARLIC clove
1 1/2 tsp HERB SALT
1/2 pound fingerling POTATOES
1 small rutabaga
2 large PARSNIPS
1 large TURNIP
1 Tbs THYME
1 1/2 cups heavy CREAM
The rutabaga, parsnips and turnip should be peeled and sliced into 1/8 inch slices. The potatoes unpeeled and sliced.
Preheat the oven to 350°
Melt the butter in a small saucepan with smashed garlic clove.Pour 1Tbs butter into an 8x8 baking dish, using the garlic to smear on all sides. Discard garlic. Sprinkle 1/4 tsp of salt on buttered dish.
Arrange an even layer of sliced vegetables over the dish. Drizzle 1 Tbs butter, 1/2 tsp thyme and 1/2 tsp herb salt. Continue to layer vegetables with butter and herbs until almost full. Top with a layer of large round turnip slices.
Pour the cream over the gratin, pressing the vegetables down to coat. Cover with foil and bake 30 minutes. Uncover and bake for another 20 minutes.
Allow to sit 10-15 minutes before serving.
y'all enjoy~
Sandi

If y'all followed us during our Pomodori e Vino adventure, you will remember the quest I was on to find fresh chestnuts. It was January and apparently chestnuts are a seasonal item at the Piggly Wiggly. This time I was on the hunt. The minute I saw chestnuts I scooped them up. Now . . . what to do with them? ? ?
I can remember holding a bag of roasted chestnuts while wandering Christmas Bazaars in Germany; not only did they warm my freezing fingers, but they helped dilute the effects of the gluwein. I don't remember them being all that tastey.
I checked the Flavor Bible. . . and the flavors seemed to fit. Why not give ravioli a try? As usual, I have capitalized the flavors that are recommended.
Chestnut Ravioli in Marscarpone Sauce with Sage
Chestnuts In Their Shells (6 ounces)
Ricotta Cheese (6 ounces)
Pinch of Salt
Pinch of Freshly Grated Nutmeg
3 1/4 cups All Purpose Flour
4 Eggs
Mascarpone Cheese (6 ounces)
fresh Sage Leaves
Cut an X in the shells of the chestnuts with a sharp knife. Roast at 400° for 15-20 minutes. Allow to cool, then peel.
Combine chestnut meat, ricotta, zest of fresh nutmeg and salt in a processor until smooth.
Make the pasta dough by combining the flour and eggs. Roll the dough out in wide strips. Place 1/2 teaspoon of the filling at 2 inch spots along one side of each strip. Folding each strip lengthwise back over the filling and press well around the filling. Cut the ravioli with a press or ravioli wheel.
Cook the fresh ravioli in plenty of boiling salted water for 5 to 7 minutes or until they rise to the surface.
Put the mascarpone in the top of a double boiler. Mince the sage and add to the marcarpone. Heat just until melted. Serve over warm ravioli.

Happy Cooking y'all~
Sandi

Y'all know by now that the Flavor of the week is Sweet Potatoes.
Finally. . . a flavor we Southerners know something about! In this recipe, I took the flavors that we love with Sweet Potatoes ~ each in individual stacks. (You can add marshmallows if you'd like)You'll find in this recipe the recommended flavors have been Capitalized.
Sweet Potato Stacks
1 1/2 pounds small sweet potatoes
2 teaspoons chopped fresh THYME
1 cup SMOKED GOUDA CHEESE
2/3 cup heavy CREAM
1 garlic GARLIC, minced
Zest of one ORANGE
2 BAY leaves
ground SALT and PEPPER
THYME and PECAN pieces for garnish
Preheat oven to 375°.
In a small sauce pan combine cream, garlic, orange zest, 1/2 tsp thyme, and bay leaves. Cook on low for 5 minutes and set aside to allow the flavors to mingle.
Without peeling, slice the potatoes thinly.
In a lightly greased 12-cup muffin pan, Layer half of the sweet potatoes. Sprinkle with fresh thyme and grated cheese. Continue with layers until the potato stacks are slightly above the rim of each cup.
Remove bay leaves from the cream. Pour cream mixture into muffin cups ~about 1 Tbs per cup. Cover with aluminum foil; bake 30 minutes. Uncover and sprinkle with cheese. Bake 5 to 7 minutes or until cheese is melted and slightly golden.
Let stand 5 minutes. Run a sharp knife around rim of each cup, and lift potato stacks from cups using a spoon or thin spatula. Garnish, if desired.
You can see, I had decided to use my pecans in a pecan pie ~ so a little crumbled bacon went on top of each. I also like the idea of including a layer of proscuitto in the bottom. . . maybe next time!
Happy Cooking y'all~
Sandi

By now, y'all know that the 'flavor' for the week is oysters . . . perfect timing, since this is januaRy and it happens to be New Year's ! The flavor suggestions all come from The Flavor Bible. Along with Oysters, the recommend flavors include . . . lime, horseradish, WINE and Champagne(among others). Perfection!
This 'recipe' is as much a process as anything. Please follow along closely.
Oysters with Pearls
First . . . a trip to Whole Foods to find the freshest local gulf oysters. Now plan to have friends over for a New Year's shuckin' party.
Mince horseradish with vinegar and process to a fine pulp. Place tiny rounded scoops in a freezer. Slice limes. Get out the garden gloves and shuckin' knife. Pour the wine! Perfection!
Y'all enjoy~
Sandi

Y'all know that this week we are exploring Winter Squash. Well . . . in the South, we know there there is one kind of squash. It's yellow and we can grow it like kudzo in the summer. The idea of Winter Squash is a little strange.
Strange . . . I guess I am.
I love Butternut squash ~ The Flavor Bible suggests flavors such as vanilla and thyme. I decided to try this in a Risotto. I have a Bourbon Vanilla that might work perfectly.
Butternut Squash Risotto with Vanilla
4 cups vegetable broth
1 Tbs BOURBON VANILLA
3 cups peeled cubed butternut squash
2 Tbs OLIVE OIL
1 ONION
1 1/2 cups Arborio rice
1/2 cup WHITE WINE
2 Tbs BUTTER
1/2 cup freshly grated PARMESAN
1/2 tsp SALT
2 Tbs fresh THYME
In a medium saucepan, warm the broth with Vanilla over medium-high heat. When the broth comes to a simmer reduce the heat to low. Add the diced butternut squash and cook until tender, about 10 minutes. Turn down the heat and cover to keep warm.
Meanwhile, in a Risotto pot, add olive oil and saute the onion until tender but not brown. Add the rice and stir once or twice. Add the wine and simmer until the wine has almost completely evaporated. Slowly cook the risotto by adding 1 ladle of the simmering broth and stir then cover. Continue cooking the rice, adding the broth 1 ladle at a time, allowing each addition to of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Turn off the heat. Briskly stir in the remaining butternut squash, Parmesan, the butter, and salt if needed. Transfer the risotto to a serving bowl and sprinkle with fresh thyme.
I thought the flavors complimented nicely . . . Chef Rob was not convinced. Bill . . . well, he will wait till summer for some real squash.

Happy Cooking y'all~
Sandi

By now y'all know that the flavor of the week is Beets. I think beets are one of those like-it-or-not foods.
I fall into the like-it crowd!
They have a rustic sweet flavor that is only enhanced by Roasting. I have added suggested flavors ~ Citrus, salt and creamy cheese. Citrus Roasted Beets with Fennel
2 cloves GARLIC
1 LEMON
2 ORANGES
1 tablespoon BALSAMIC VINEGAR
1tsp THYME
1/4 teaspoon SALT
1/4 teaspoon ground PEPPER
1/3 cup OLIVE OIL
3 fresh beets
1 bulb FENNEL
1/2 cup GOAT CHEESE
Peel the beets and slice into sections. Toss with zest of 2 oranges and a splash of olive oil. Roast at 400° 10 minutes. Meanwhile, slice fennel, add to beets and roast for another 10 minutes.
Stir together the crushed garlic, lemon juice, orange juice, balsamic vinegar, salt and pepper. Whisk the olive oil into the vinegar mixture until it is smooth. Set the vinaigrette aside.
Gently toss the warm roasted beets, and sliced fennel with the vinaigrette. Serve the roasted beets and fennel over a bed of spinach, sprinkle with goat cheese.
This is a fresh salad that is best served when the roasted beets are still warm. The goat cheese melts over the beets and makes a creamy sauce.
These roasted beets can also be served just as they are. . . or made into a Beet Risotto for tomorrow night.
Y'all come back for that recipe :-)
Y'all enjoy~
Sandi

Beef!
Y'all know that this week is Wide Open! I hope that we see a variety of recipes for beef.
I saw in The Flavor Bible, that chocolate is a flavor that goes well with beef.
Hmmmm ~ Red wine goes with beef, and we know that chocolate goes with Red wine. Why not give it a try?? I have capitalized all the flavors that are recommended with beef.
Beef Roast with Chocolate Sauce
1 (2-pound) beef tenderloin roast
1/4 tsp SALT
1/4 tspn freshly ground BLACK PEPPER
2 Tbs OLIVE OIL
1/2 cup chopped SHALLOTS
1 small CARROT
1 stalk CELERY
2 cloves GARLIC, minced
2 cups dry RED WINE
2 cups low-sodium beef broth
2 Tbs TOMATO PASTE
1 BAY LEAF
1 sprig fresh THYME
2 Tbs COCOA POWDER
1 teaspoon chopped fresh ROSEMARY
Preheat the oven to 425°
Rub the meat with course salt, pepper and 1 Tbs cocoa powder .

Transfer the meat to a rack set on a baking sheet. Roast until an instant-read thermometer inserted in the thickest part registers 140° for medium-rare, about 30 minutes, or to your desired degree of doneness. Remove it from the oven, cover with aluminum foil, and let rest until the sauce is nearly done before slicing.
While the meat cooks, make the sauce.
In a large saucepan over medium-high heat, Add the diced shallots, carrot and celery until softened. Add the minced garlic and cook for a couple minutes more. Add the red wine and broth and stir in the tomato paste. Add the bay leaf and thyme and bring to a boil. Simmer until the liquid is reduced to about 1/2 cup, about 40 minutes. Strain through a fine mesh strainer into a smaller pan. Stir in the cocoa and rosemary and season with salt and pepper. Serve on the side with the sliced tenderloin.
The beef roast was perfect (but that is hard to ruin unless you over cook it) . . . the sauce gave an interesting flavor. Subtle chocolate ~ perfect! It was great with some rosemary roasted potatoes.

Happy Cooking y'all~
Sandi

Y'all have heard of Bananas Foster. . . the great southern treat. I am going to improve on a tradition by using the flavor suggestions in The Flavor Bible. If such a thing is even possible. The flavors that are recommended with bananas have been capitalized.
First, I am using Sailor Jerry's spiced rum ~ pick this up the next time you see it on the shelf. It has a unique spicy flavor with hints of vanilla. The name comes from Sailor Jerry ~ who is apparently a famous Tatoo artist. Every label has a replica of one of Jerry's tatoos.
Sailor Jerry.
Not our Flavors' Jerry.

Sailor Jerry's Spiced Bananas
1 stick BUTTER
2 bananas, not quite ripe
1/3 cup BROWN SUGAR
4 Tbs spiced RUM (recommended Sailor Jerry's Rum)
2 Tbs COFFEE
1/4 tsp ground NUTMEG
1/2 tsp CINNAMON
VANILLA ICE CREAM
In a medium saute pan melt butter. Slice the firm bananas in half and half again. Add bananas, cut side down and cook until lightly colored. Remove the bananas and set aside.
In the same pan, over low heat, add sugar, rum and coffee. Let simmer for 2 minutes (if you are brave... tilt the pan to side to ignite the rum). Add cinnamon and nutmeg. Simmer until the sauce is thickened.
Add bananas back into pan and ladle sauce over bananas to coat. When serving, spoon sauce evenly over a generous scoop of ice cream and bananas.
The addition of just a bit of coffee, nutmeg and cinnamon only add to the spice of Sailor Jerry. This is a quick dessert that never fails to impress.
Y'all enjoy~
Sandi

Y'all have seen a variety of recipes for Broccoli. I wanted to find the perfect recipe for Broccolini.
If you aren't familiar... Broccolini is a fusion of Broccoli and Asian Kale. It is tender and slightly sweet. Here I have combined the perfect 'flavors' and enhanced our favorite veggie. It is light, and easy to throw together in a couple of minutes.As always the recommended flavors have been capitalized.

Broccolini a la Flavour
1 Tbs OLIVE OIL
LEMON ZEST
2 cloves GARLIC
1/8 tsp RED PEPPER flakes
1 bunch broccolini, stem ends trimmed
Kosher SALT and freshly ground BLACK PEPPER, to taste
1/2 cup water
juice of one LEMON
In a nonstick fry pan over medium heat, warm the olive oil. Add garlic and red pepper flakes and heat, add the zest of one lemon. Stir constantly, until fragrant, about 1 minute. Add the broccolini, tossing well to combine. Add the water and lemon juice, cover and steam for about 3 minutes. Uncover and continue cooking until all the water has evaporated, about 2 minutes. Salt and pepper to taste.This is the perfect flavor for Salmon . . . my 'go-to weeknight meal'.

Y'all enjoy~
Sandi

Only because of Flavors . . . we are branching out with rabbit.
Just this once.
The only reason I could even do this . . . is because it came in a cellophane wrapper from Piggly Wiggly. I just pretended it was chicken.
Rabbit in Mustard Thyme Sauce
1 lb Rabbit
2 Tbs OLIVE OIL
1 cup flour
2 Tbs cracked PEPPER
2 Tbs fresh THYME
1 Tbs fresh TARRAGON
1 BAY LEAF
2 cloves GARLIC
1 cup WHITE WINE
1 cup chicken stock
1 Tbs MUSTARD
1/2 tsp MUSTARD seed
Drench boneless rabbit pieces in flour and sprinkle with pepper. Brown in olive oil. When browned evenly: add diced garlic, and herbs. Allow to cook for another minute, then remove from heat and add white wine. Continue to cook covered over low heat for another 45 minutes-1hr. Turn up the heat and add Dijon mustard and extra broth if needed to make a smooth sauce. Serve with RICE . . . and just pretend it's chicken.
Y'all enjoy~
Sandi

Y'all can probably guess that I am not a huge fan of lentils. Lentil soup . . . that is just a way to use a leftover ham hock.
So . . . my mission was to find a new way to serve lentils, using the Flavor Bible.I wanted to include fresh flavors, and add a little spice. Citrus, Kalamata olives, and garlic seemed like a good place to start. They say that Green lentils are more flavorful (maybe that has been my problem in the past).
Lentils with Mediterranean Flavors
1 tablespoon extra-virgin OLIVE OIL, plus 3 tablespoons
1 CARROT
1 small ONION
2 GARLIC cloves,
1 1/4 cups dried green lentils
4 cups CHICKEN STOCK
1 BAY LEAF
1 cup long-grain white rice
1/2 cup pitted kalamata OLIVES
1/2 cup fresh Italian PARSLEY
1/2 cup baby SPINACH
1/2 cup cherry TOMATOES
1 tablespoon chopped fresh THYME leaves
3 SCALLIONS
2 Tbs LEMON zest
Salt and freshly ground BLACK PEPPER
Heat 1 tablespoon of oil in a large saucepan. Add the diced carrot, onion, and garlic and saute until the onion is translucent, about 5 minutes. Stir in the lentils. Add 2 1/2 cups of broth and bring to a boil over high heat. Decrease the heat to medium-low. Cover and simmer gently until the lentils are just tender, about 15 minutes. Drain well. Transfer the lentils to a large bowl.
Meanwhile, cook the rice with bay leaves and remaining broth until it is tender and the liquid is absorbed. Fluff the rice with a large fork. Transfer to the bowl with the lentils. Add the chopped olives, parsley, thyme, and lemon zest. Toss the rice mixture with the remaining 3 tablespoons oil to coat. Season, to taste, with salt and pepper. Serve warm or at room temperature.
It makes a fresh and flavorful base for grilled Salmon.
It was even better the next day as a salad!
Y'all enjoy~
Sandi

Red beans and rice is a traditional Southern dish. Y'all will feel like you have a bite of south in your mouth.
Ca c'est bon~ Just in time for Mardi Gras!
This is a recipe that I have enhanced a la Flavors. I will say this . . . In the Flavor Bible, Celery is not a recommended, but that would be like a Holy Trinity without Mary. The suggested 'flavors' have been Capitalized inthe recipe.
Red Beans and Rice a la Flavours
1 pound red kidney beans, dry
2 Tbs OLIVE OIL
1 large ONION, chopped
1 GREEN BELL PEPPER, chopped
5 ribs celery, chopped
5-6 cloves GARLIC
1 large smoked PORK Hock, 3/4 pound of Creole-style pickle meat (pickled pork), or 3/4 lb. smoked ham, diced, for seasoning
1/2 lb. CHORIZO
1 to 1-1/2 pounds ANDOUILLE SAUSAGE
1/2 to 1 tsp. dried thyme leaves, crushed
1 or 2 bay leaves
1 Tbs fresh PARSLEY (plus more for topping)
1 Tbs CHILI
TABASCO on hand
Pickled onions (minced sweet onion with a dash of spicy mustard)
Start by soaking the beans overnight, drain the water and cover the beans with a double volume of fresh water in the pot. (Seriously, this helps reduce the GAS!) Bring the beans to a rolling boil. Boil the beans for about an hour, until tender. Keep them covered with extra water. (save 2 cups of this beany water for the rice)
In a skillet, heat olive oil and stir in the Chorizo (removed from the casing), cook while breaking up the chunks. Sauté the holy trinity (diced onions, celery and bell pepper). Add the garlic and saute for couple more minutes, stirring occasionally. Slice the andouille sausage and add to the skillet.
After the red beans are boiled and partially drained, add the sausage and vegetables to the beans, then add the ham hock and seasonings. Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. (If the beans are not as creamy as you would like, take 1 or 2 cups of beans out and smish them then stir back into the pot)
When you are ready to cook the rice, use the reserved 'beany' water, and cook according to the package directions.
Serve with good French bread for dippin' and a healthy sprinkle of minced onions and parsley on top.
Let the good times Roll~~
Y'all enjoy!
Sandi

The flavor for the week is Lobster . . . Y'all know that I love a good lobster.
But ~ Honestly, I love them fresh, when I am in Boston. Paying $30 for a couple of tired looking tails is just a rip-off.
Which reminds me . . . Why did I agree to this cooking challenge?
I sucked it up and paid for my lobster .
Lobster apparently goes with any flavor. Butter is enough in my humble opinion ! Here I combined it with a good southern Mac and Cheese. I have capitalized the recommended flavors.
Lobster Mac and Cheese
3 Tbs BUTTER
3 Tbs flour
2 cups CHICKEN STOCK
juice of one LEMON
2 cups MILK
1 cup HEAVY WHIPING CREAM
1 1/2 pounds COLBY JACK CHEESE
1/2 cup marscapone CHEESE
1/4 cup grated Parmigiano-Reggiano CHEESE
Salt and freshly ground BLACK PEPPER
1 Tbs fresh THYME
1 Tbs fresh BASIL
1 pound large pasta shells, cooked in salted water to al dente
2 (2-pound) lobsters, steamed, meat removed from shells
Crumb Topping:
1 1/2 cups coarse breadcrumbs
1 tsp ANCHOVY PASTE
2 tsp grated LEMON zest
Melt the butter in large saucepan over medium-high heat. Whisk in the flour and cook for 1 minute. Add the hot stock, milk, and cream and whisk until the sauce begins to thicken. Cook for several minutes, whisking occasionally.

Remove from the heat and whisk in the grated cheese and marscapone, season with salt and pepper. Add the thyme, basil and pasta and stir until combined. Chop the lobster into bite-sized pieces and fold into the pasta. Pour into a buttered casserole dish or individual baking dishes.For the bread topping: Put toasted bread chunks into a small blender. Add the anchovie paste and lemon zest. Whir to crumble. Sprinkle generously over the pasta.
Bake at 350° until heated through and top is browned ~ about 20 minutes.
This was a meal in itself. Rich and Cheesy. It didn't do much to improve the Flavor of the Lobster . . . in fact, next time I'm using the inexpensive lobster substitute ! But I will make the Mac & Cheese again.
Y'all enjoy~
Sandi

The flavor for this week is Cauliflower.
This is one of those vegetables, that you can do anything with ~ or nothing.
I like it cooked or raw.
This is a simple way to roast cauliflower . . . it turns it into a nutty side dish. As usual, the recommended flavors have been capitalized.

Roasted Cauliflower
1 cauliflower head
1/4 cup extra-virgin OLIVE OIL
1 tablespoon sliced GARLIC
juice of 1/2 LEMON
juice of 1/2 LIME
LEMON zest
2 tablespoons grated Parmesan
SALT and PEPPER to taste
Preheat the oven to 450°
Break the cauliflower into florets and place on a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, citrus juice and zest. Roast at high heat for 15 minutes, stirring occasionally to ensure even toasting. Remove from the oven and sprinkle with the Parmesan, Salt and Pepper.Simple!
Let's allow ourselves that simplicity sometimes.
y'all enjoy~
Sandi

Y'all have seen that the 'flavor' of the week is Pineapple. When they are fresh, a pineapple is sweet and juicy. Luckily, we can find them almost year 'round. I usually use my sniffer when choosing the one I want. The good one's smell like ~ Pineapple!
I'm excited to see what everyone else is doing with their pineapple . . . in truth ~ I am a little short on inspiration.
I made a simple pineapple salsa. Grilling the pineapple brings out the sweetness and dries it a bit. Perfect for this dish.
All the recommended flavors have been Capitalized.
Grilled Pineapple Salsa
1 cup fresh pineapple
1/2 RED PEPPER
2 small CUCUMBER
1/2 cup chopped CILANTRO
1/2 cup chopped PARSLEY
1/4 cup SWEET ONION
1 tablespoons finely chopped JALAPENO PEPPER, stemmed and seeded
Juice of 1 large LIME
2 Tbs Lemon yogurt
Salt, to taste
Slice the pinapple into managable quarters. Place on a hot grill and roast for 1 minute on each side. Dice pineapple, red pepper, and herbs. Mince garlic and onion. Combine all ingredients and stir in yogurt to desired consistency. I usually serve this over grilled salmon or with Bar-B-Q
I simply ate mine on top of a avocado!
Y'all enjoy~
Sandi

Y'all have all heard the saying " When life gives you Lemons ~ make sweet tea ".
Or something like that...
The weather has been beautiful, so I have been digging in the dirt a little. I have uncovered my mint and planted 5 kinds of basil.
Just what I need for a savory pan of Sweet Pea risotto. . .Why not add some Lemon to it for our flavor of the week ! I have capitalized the recommended flavors.

Lemon and Sweet Pea Risotto
4 cups chicken broth
2 Tbs OLIVE OIL
1 medium onion, finely chopped
2 cups Arborio rice
1 cup WHITE WINE
2 cups frozen petite peas
1 cup Parmigiano CHEESE, grated
3Tbs fresh MINT
3 TbS fresh BASIL
1 tsp lemon zest
juice of one lemon
SALT & PEPPER

Whir herbs and broth in a blender to mince herbs. Add lemon zest and juice. Bring the broth to a simmer in a medium saucepan over low heat. Cover and keep the broth warm over the low heat.Heat oil in a pan over medium heat. Add the diced onion and cook until lightly browned. Stir in the Aborino rice and cook until the edges begin to turn translucent. Add the wine and cook, stirring frequently, until it is completely absorbed.
Add a couple of ladles of the warm broth mixture to the rice and stir. Cook, until the liquid is absorbed. Continue to cook, stirring in a ladle of the broth every few minutes, until the rice is cooked through and the liquid is absorbed Add the peas and cheese. Stir in another splash of broth if the risotto is too thick. Season with salt and pepper to taste. Serve the risotto immediately with a sprinkle of Parmigiano, lemon and sprig of basil.Y'all enjoy~
Sandi

Y'all know by now the flavor for the week is Lamb.
When ever I am trying to come up with a 'new' recipe for our weekly challenge, my first step is to google the ingredients I think I want to combine. (In an effort NOT to recreate somone else's recipe)