Sautéed Filet Mignons with Cheese and Mushrooms

In this recipe butter is really essential for the overall taste of the dish, so don't substitute oil or margarine. The butter and cheese make it rich, but is worth it for a special indulgence … like a celebration dinner or to treat favorite guests. To lighten it up, don't use the cheese; and for a gluten-free dinner, forget the bread. Accompany it with light sides or a great big salad.

Sautéed Filet Mignons with Cheese and Mushrooms
(Makes 6 servings.)

• 6 small individual beef filets
• 6 bread slices, about 3/8 inch thick and trimmed to the same size as the beef filets
• 10 tablespoons butter
• 8 ounces of assorted mushrooms
• Salt and freshly ground pepper, to taste
• 3 ounces Italian Fontina cheese, cut into 6 thin slices to top each filet
• 1/4 cup white wine
• 1/4 cup low-salt beef stock or broth

Preheat broiler.

Sautéed Filet Mignons with
Cheese and Mushrooms

Salt and pepper the beef and set aside.

Melt 4 tablespoons of the butter in a sauté pan or skillet over medium heat. Add the bread slices and sauté, turning several times, until golden brown. Put bread aside.

Heat 2 tablespoons of the butter in the pan. Add the mushrooms and sauté until cooked through and liquid has evaporated. Set aside.

Heat 2 tablespoons of the butter in the pan. Add the beef and sauté, turning once, until cooked to desired doneness (about 3 minutes per side for medium rare).

Lay out the toasted bread slices on a baking sheet and top each with a filet. Top each with a slice of cheese and place under the broiler until the cheese melts, 2 to 3 minutes.

Meanwhile, add the wine to the pan and place over high heat, scraping up any browned bits. Add the stock or broth and reduce to about 1/4 cup. Add in the cooked mushrooms and heat through. Remove from heat and swirl in the last 2 tablespoons of the butter.

Place filet on plates and top with mushroom sauce. Serve immediately.

Barbecued Chicken Burritos

When two of our granddaughters came to visit, I noticed how much they liked Mexican food ... or maybe it is more that they like to fill and eat food wrapped within a tortilla ... not quite sure, but tiny Emma devoured four fajitas in one sitting!

For this Burrito recipe I actually used barbecue sauce, but of course you can use salsa or whatever sauce you enjoy or happen to have on hand. Simple to make and fun to eat, why not enjoy them with the kids one night this week.

Barbecued Chicken Burritos

(Serves 4 large wraps or 8 small wraps.)

• 4 cups cooked chicken, shredded
• 1/2 cup barbecue sauce

• 1/2 cup frozen corn, thawed & drained
• 1 cup canned black beans, rinsed
• 1/4 cup sour cream
• 8 whole leaves of romaine lettuce
• 8 10-inch flour tortillas
• 4 limes, sliced in wedges

Barbecued Chicken Burritos

Place a large nonstick skillet over medium heat. Add the chicken, barbecue sauce, corn, beans and sour cream. Stir to combine.

Cook until all ingredients are warmed through.

Assemble the wraps by placing a lettuce leaf in the center of each tortilla and topping with one-fourth of the chicken mixture. Roll up tortilla.

Slice each burrito in half diagonally and serve warm with lime wedges.

Bloody Mary Shellfish Spoons

I came up with this idea when we had some left over bloody Mary mix after hosting a Sunday brunch. It is a great and simple way to use up bloody Mary mix or zesty tomato juice. Definitely makes for a unique and creative appetizer or hors d'oeuvre.

Bloody Mary Shellfish Spoons
(2 dozen appetizers or hors d'oeuvres.)

• Bloody Mary sauce, recipe follows
• 1/2 pound of mixed cooked shellfish (such as shrimp, scallops & crab)

• 3/4 cup thinly sliced celery

• 1/2 cup thinly sliced scallions

• Hors d’oeuvre or Chinese soup spoons

• Diced avocado (optional garnish)

Bloody Mary Shellfish Spoons

Make the Bloody Mary sauce and set aside.

Cut shrimp into thirds and scallops into quarters (if using large sea scallops). Transfer to a bowl with the crab. Add the celery and scallions.

Just before serving, stir sauce into shellfish mixture.

Ladle mixture into each spoon. Top with avocado, if using, and arrange on a platter for an hors d'oeuvre presentation or small plates as an appetizer.

Bloody Mary Sauce

• 1/4 cup bloody Mary mix

• 2 tablespoons vodka

• 2 tablespoons lemon juice

In a medium sized bowl, whisk together all sauce ingredients until combined.

Japanese Noodle Salad

We have company from out of state arriving today and tomorrow we will be taking them into Washington, DC to sample some of the wonderful sights the city has to offer. We are hoping there will be some cherry blossoms left in bloom along the tidal basin. When in full bloom it is truly magnificent to behold.

In honor of the blossoms, here is a wonderful and easy Japanese salad. This tasty dish serves 6 as a side dish, or add cooked chicken, duck or shrimp for a light main meal for 4.

Japanese Noodle Salad

• Asian vinaigrette, recipe follows
• 1 package of Japanese curly noodles, such as KA.ME brand
• 8 ounces snow or sugar-snap peas, trimmed
• 1/4 cup chopped green onion
• 1/4 cup chopped peanuts

Japanese Noodle Salad

Prepare the vinaigrette and place aside.

Cook the noodles as directed. Drain and rinse under cold water.  Transfer the noodles to a large bowl, add 1/2 the vinaigrette, toss well and set aside. Stir occasionally to keep noodles from sticking together.

Cook peas in boiling water until tender-crisp, about a minute. Drain, then rinse in cold water to stop cooking. Drain again.

Add the peas (you can cut them in slices, halves or leave them whole), the chopped green onion, the chopped peanuts and enough of the remaining vinaigrette to the noodles so that they are well coated. Toss gently and serve at room temperature.

Asian Vinaigrette
• 1/3 cup rice wine vinegar
• 1/4 cup soy sauce
• 1 teaspoon sugar
• 1 teaspoon minced fresh ginger root
• 1 teaspoon minced or pressed garlic
• 1/2 cup vegetable oil
• 1/8 cup sesame oil
• 1 tablespoon hot chili oil or to taste
• Salt and freshly ground pepper to taste

Whisk all ingredients together and set aside until ready to use.

Crustless Almond and Pear Tart

Infused with the essence of almonds, this pear tart forms a cake-like batter that replaces the traditional crust. It is delicious and light ... perfect after an Easter dinner or anytime. The tart looks impressive but is very easy to make. I have switched the flour with a gluten-free blend with good results.

Crustless Almond and Pear Tart
(Serves 8.)

• 6 1/2 tablespoons unsalted butter
• 1 1/4 cups whole almonds
• 2/3 cup plus 2 tablespoons granulated sugar
• 1/2 cup all-purpose flour (or gluten-free flour blend)
• 1/2 teaspoon ground mace
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 eggs, lightly beaten
• 2 tablespoons pear eau-de-vie or pear brandy
• 1/4 cup whole milk
• 1/2 teaspoon vanilla
• 2 firm but ripe pears (such as Anjou or Bartlett), peeled, cored and sliced

Preheat the oven to 350°F.

Crustless Almond and Pear Tart

Generously grease a fluted 9 1 /2-by-1-tnch baking dish or tart pan.

In a small saucepan, melt 5 tablespoons of the butter over low heat until melted. Remove from heat, let cool to room temperature and set aside.

Cut the remaining 1 1/2 tablespoons of butter into small pieces and set aside.

Place the almonds and 2/3 cup of the sugar in a food processor fitted with the metal blade. Process, pulsing on and off, until finely ground. Do not over-process or the mixture will form a paste. Transfer to a large bowl and add the flour, spices and salt. Mix well.

In a small bowl, combine the eggs, eau-de-vie, milk, vanilla and the reserved melted butter. Mix well. Add to the dry ingredients and mix thoroughly. Pour the batter into the prepared pan and smooth the surface.

Using a sharp knife, cut the pears crosswise into 1/8-inch-wide slices, keeping the slices together as you go. One quarter at a time, slide the pears onto a narrow spatula and set on top of the batter with the smaller end of the pear in the center and the wider end toward the outer edge-like the spokes of a wheel. Arrange all the pears in this fashion and gently press into the batter so that only the surface of the pears is exposed. Sprinkle with the remaining 2 tablespoons of sugar and scatter the butter pieces over the top.

Bake on the lower shelf of the oven for 10 minutes. Rotate to the upper shelf and bake 30 to 35 minutes longer, or until the batter is puffy and golden brown. Let cool slightly and serve warm, or cool completely and serve at room temperature.

How to Peel and Seed a Tomato

How do you peel and seed a tomato? This is a frequent question because so many recipes, many of mine included, call for a tomato to be peeled and seeded. There's a very easy answer ... all you need is a paring knife and a pot of simmering water.

First bring a pot of water large enough to hold the 
tomatoes to a simmer. Core the tomatoes and cut a 
small X in one side.

Using tongs, carefully lower the tomatoes into the 
simmering water. Keep tomatoes in the water just long 
enough for the skin to start to peel away. It should only 
take a few seconds.

Remove the tomatoes and either plunge them into a 
bowl of cold water or rinse in cold water under the faucet 
to keep the tomatoes from cooking.



Peel off the skin.

Break or slice open the tomatoes and scoop out the 
seeds with your hands or a spoon.

Briefly rinse them again to make sure all the seeds have 
been removed.

Let tomatoes drain on a paper towel.

Roughly chop the tomatoes to make a tomato concassé, 
or whirl it in a blender for use in a recipe.

Rockfish (Striped Bass) with White Wine Sauce

I previously admitted that I have an extreme fondness for cookbooks and have collected far too many over the years. Some, I hate to admit, I've never even used. So when I found myself in need of something new to do with my lovely rockfish filet (also known as striped bass), instead of heading to Epicurious or some other recipe site, I decided to peruse my vast cookbook collection. 

So to the bookshelves I went in search of a quick, simple recipe good enough to do justice to this mild, yet flavorful, Maryland fish.

Standing there I stared at all my cookbooks. They looked like soldiers neatly lined up, ready to heed my call. Then I spotted him, staring right back at me … there he was … Alfred Portale, the chef and co-owner of the Gotham Bar and Grill in Greenwich Village.

Nice to see you Mr. Portale. Did you know that I had the pleasure of dining at your wonderful restaurant? I found your tables to be a little snug, but we had a very enjoyable evening of excellent food, wine and service.

I took the book, a nice looking book with beautiful photographs, and plunked myself down on the couch. The book, 12 Seasons Cookbook, was the second of Mr. Portale's books. Soon I find myself in the month of September and Mr. Potale is serving up Seared Halibut with Haricots Verts, Scallions and White Wine Sauce. Sounds yummy … that would most definitely work with my rockfish, and I just happen to have a bag of haricots verts (French green beans) that I need to cook up ... kismet.

I would love to be able to create and cook like the great chefs, and don’t pretend in any way be on a par with a chef like Mr. Potale. But we do have something in common. The philosophy behind his Seasons book is to not just take into account those ingredients currently in season, but to also consider the “emotions, memories, challenges, and desires” that each month brings. He talks of “sweater weather” foods and of months that bring “nostalgia” to his dishes.

This is cooking from the heart as well as the brain and that sixth sense that so many creative people have. I think I cook a little like that, and have written about many of those feelings of comfort, home and nostalgia.

I like to know a little about the author who created the dish I’m about to make. I like to feel the passion they have for their craft. I am trusting that this person truly created the dish, that they’ve made it themselves and enjoyed eating it. Far too often, this is not the case. But somehow I can picture Mr. Portale taking a moment from a hectic September day to steal away outside to enjoy a glass of wine and his seared halibut and beans.

Back to the recipe. I had everything in the house to make the dish, and once my “mise en place” … a culinary term for having everything in its place … was set up, it took no longer than about 10 minutes before dinner was on the table. This dish is enough to stand on its own, although a side of fluffy rice could be added to beef up the meal if desired.

Precisely following the directions, I found the dish to be as easy to prepare as it was delicious. The cooking method is a perfect example of both “à la minute” cooking and pan sauce preparation. The beans provided a nice crunch, the fish was soft and flaky, the wine sauce - with the addition of the lemon and tomatoes - was bright and provided a nice acidity that was softened by the incorporation of the butter.

My husband very much enjoyed this dish as well, he said I could make it anytime. It is not only an impressive and quick weekday meal, but it would make a perfect company dish as well; both in its taste and presentation.

I later made Wild Mushroom Risotto from this same book. The risotto was creamy and flavorful. I warmed it a day later with a little more liquid and added some cooked chicken to make an easy meal. It reheated perfectly.

This book is a keeper and I plan to try more recipes from its attractive pages instead of hitting the Internet in search of my next meal.

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It is the month of September in Alfred Portale's* 12 Seasons Cookbook. He is making halibut with French green beans and it is a lovely, simple dish. Here I used rockfish (striped bass), but this recipe is perfect for any firm, white fish.

(*Alfred Portale is chef and co-owner of the Gotham Bar and Grill in Greenwich Village.)

Seared Rockfish with White Wine Sauce & Haricots Verts
(Makes 4 servings.)

• 1 pound haricots verts or young green or wax beans
• 4 7-ounce rockfish or other white fish fillets, each approximately 3/4 inch thick
• Coarse salt and freshly ground white pepper, to taste
• 2 tablespoons canola oil
• 1/4 cup dry white wine
• 2 tablespoons fresh lemon juice, or to taste
• 1/2 cup unsalted butter
• 5 scallions, white part only, finely sliced on the bias
• 1 tablespoon capers, drained and rinsed
• 1 large, ripe tomato, peeled, seeded, and cut into 1/4-inch dice

Seared Rockfish with White Wine Sauce
and Haricots Verts

In a pot of boiling salted water set over high heat, cook the haricots verts for 3 to 4 minutes, until tender. Drain and place them in the center of a large, warm serving platter. Cover and keep warm.

Season the fish on both sides with salt and pepper. In a 12-inch sauté pan, heat the oil over medium-high heat. Cook the fish for about 3 minutes, until lightly browned. Turn, reduce the heat to medium, and cook about 4 minutes longer, until the fish is opaque in the center and browned on both sides. Put the fish on the platter with the beans and cover to keep warm.

Pour off any oil in the pan and add the wine and lemon juice. Raise the heat to high and deglaze the pan by scraping up any browned bits with a wooden spoon. Cook until the sauce reduces by half, about 2 minutes. Reduce the heat and stir in the butter, a piece at a time, to enrich and flavor the sauce. Add the scallions, capers, and tomato. Season with salt and pepper, and pour over the fish on the platter. Serve immediately.

Confessions from a Cookbook Addict

Okay, I’m just going to put it out there ... I have a confession to make, I am addicted to cookbooks. Yes, my name is Nancy, and I’m a cookbookaholic.

It all began quite innocently. While in high school my friend and I perused through a library loaner of Julia Child’s Mastering the Art of French Cooking to make dinner for a French class project. It was a wonderful experience. When I went off to college this same friend gave me my very own first hit, The Good Housekeeping Cookbook.

Part of My Stash

That was just the beginning. I craved one hit after another. I couldn’t get enough. I started bringing them home from remainder sections of bookstores, cloaked in brown paper bags. I was pathetic. Since then I don’t know how many have been added to my stash, but it is massive.

I’ve tried to break my addiction; going cold turkey, wearing patches, you name it. But they are so easily available. After all, you just can’t pass a bookstore without taking a peek at what’s new inside. That adrenalin rush you get from picking up some new colorful cookbook, browsing through the pages, ogling each lovely picture … ah.

So just stay away from bookstores you say. Okay, but these cookbooks sneak up on you at every turn. Just the other day, while shopping in Costco for paper towels, one leapt into my arms from a table as I was passing by. I mean, I wasn’t even looking for it … they’re impossible to get away from.

The worst of it is, I’ve never even made anything out of many of them. It is so much easier nowadays to just get on Epicurious, or some other recipe site, when in need of a quick fix.

I’m in recovery now. I haven’t bought any in quite some time; those last two don’t really count as they were on clearance and so very cheap. But you can find me hovering around the cookbook section of our local library. The library has been my rehab and has helped me through that difficult withdrawal period. The books can be mine for three weeks to sample, and I can copy those recipes I truly can’t live without.

Since being a recovering cookbookaholic, I have not only saved money, but have also saved space in the house as the cookbooks were beginning to encroach upon our living space. I’m much healthier now, my self esteem is improving and I think I may be cured.

So what shall I make for dinner tonight? Hmm, I really need to make something new from one of those many books … I'll let you know how it turns out ...

Corned Beef with Peaches

St. Patrick's Day is approaching and the grocery stores are stocked with packages of corned beef. Being half Irish I'll be wearing my green and serving corned beef for dinner on the 17th ... I have no choice, it's just the way it is.

Of course corned beef isn't just for St. Patrick's Day. It makes a good comfort food dinner any time, especially when served with mashed potatoes and sauerkraut. It’s easy to make, but it does take a long time to cook so it is necessary to plan ahead. But it is worth it, not only for dinner, but for all the yummy leftovers. There is nothing better than a corned beef sandwich, a Rueben, or corned beef hash with an egg on top.

This is my favorite way to cook corned beef. The peaches really add a nice flavor to this recipe, which was adapted from Ruth Reichl's book, Tender to the Bone.

Corned Beef with Peaches
(Serves 6.)

• 3-4 pounds whole corned beef (I prefer the round over the flat, but it is just a personal preference)
• 5 bay leaves
• 1 onion, chopped
• 1 tablespoon peppercorns
• 1 tablespoon prepared mustard
• 1/4 cup brown sugar
• 1 can peaches

Corned Beef with Peaches

Place corned beef in a large pot and cover with water. Add bay leaves, onion and peppercorns. Bring water to a boil then reduce heat and gently simmer meat for about 3 hours, until very tender.

While meat is cooking, mix the mustard with the brown sugar.

Preheat oven to 325°F.

When meat is cooked, remove from water and remove all visible fat. Cover the meat all over with the mustard mixture and bake 1 hour, basting frequently with some of the peach syrup. Remove from oven and let rest 10 to 15 minutes. Slice and serve with the peaches.

Some Sangria with Those Tapas? Why Not?

So I’ve already established that I love to graze, and what better way to graze than to nosh on tapas. As an hors d’oeuvre kind of person, I’m more than willing to forgo dinner, choosing instead to chow down on some lovely little bites of fun.

Tapas give us “grazers” permission to make a meal out of a variety of small, creative plates. It is not only acceptable to make a meal from tapas, it is fashionable as well.

Enjoying Tapas in Old Marbella, Spain

Tapas are certainly nothing new, they have been a staple in Spanish bars forever. The name tapas is derived from the Spanish verb tapar, "to cover." Originally, as the legend goes, tapas were actually slices of bread or meat used in bars to cover glasses of sherry. This practice was meant to prevent flying insects from also enjoying the sweet sherry. Tapas eventually became as important to the bar and its patrons as the sherry itself.

I’m not sure when I first discovered tapas, perhaps it was the first time I dined at José Andrés’ Jaleo Tapas Bar in Washington, DC. As do many Washingtonians, I love this restaurant. It is always fun to try a bite of something new accompanied by a tasty glass of sangria or wine.

Years ago I wanted to prepare some tapas at home. I checked out many tapas books and ended up selecting one called Tapas Fantasticas, by Bob and Coleen Simmons. I have made many wonderful little dishes from this small paperback. My only complaint is that there are hardly any pictures, and I love a cookbook with lots of pictures. I have also copied recipes from José Andrés’ cookbooks; Made in Spain: Spanish Dishes for the American Kitchen and Tapas: A Taste of Spain in America.

My husband and I have had the pleasure of visiting Spain a number of times.  We particularly enjoy exploring the smaller towns instead of sticking to the large cities.  We find the custom of enjoying tapas, especially at the outdoor cafés, helps to make our experience even more fun. Whether an afternoon snack or dinner, you simply can’t help but enjoy yourself when you are relaxing, people watching and soaking up some wonderful sight while sharing tasty tapas and a glass of sangria or Rioja … simply marvelous.

So I would encourage everyone to do what we do: recreate this fine tradition at home with family and friends, and see how much fun it is. (For more on tapas, visit my tapas post.)

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Sangria by the Glass

Jaleo makes a flavorful sangria and sells it by the glass or carafe. It is this sangria that I always order to accompany my tapas.

The following recipe, which is made by the glass, is the closest I've come to replicating this refreshing drink.

Sangria by the Glass

• 1/2 ounce brandy
• 1/2 ounce orange liquor
• Splash ruby port
• 1 ounce orange juice
• Squirt of lemon juice
• Red wine
• Orange carbonated water

Mix the brandy, orange liquor, port, orange and lemon juices in a tall glass. Add ice and stir. Pour in enough red wine to almost fill the glass. Top with the carbonated water and stir. Add fruit, if desired, and serve.

Grazing on Crostini

I’ve always been a grazer. I would have made an excellent cow, happily spending the day munching on a buffet of field grasses, clover and wildflowers; not having to worry about my waistline, as I wouldn’t have one.

My Inner Cow

Left to my own devices, when I am home alone with no one in the house to cook for, my inner cow comes out. Instead of using my culinary skills to whip up a fine dinner for myself, I tend to rummage through the refrigerator to create my own personal field of greens from which to nosh.

Let’s look in the cheese drawer, ah, a nice piece of leftover brie, ah, there’s some Manchego too! Some grapes in the fruit bin, that will go nicely, and what is that? Ah, Spanish olives, and behind them, oh I see some artichoke hearts! What’s lying around on the counter, I spy a baguette!

A few minutes later, I have my dinner. Now dessert … an ice cream container is sitting in the corner of the freezer, very lonely. I must befriend it! No need to scoop it into a bowl, I am alone, I can eat it right out of the container, saving myself the bother of washing a dish.

It’s a good thing I’m not alone too often, or I just might start to look like my inner cow. Why I don’t bother to prepare myself a real dinner, I don’t know, but I thought it was a topic worth pondering.

Perhaps I don’t believe I’m worthy of a nice dinner, maybe I’m just lazy or maybe I really am a cow … who knows. I think that it is a combination of things. Being busy all day, it is nice to have a breather from having to stop at a certain time to think about and prepare dinner.

Also, I have to admit, that my love of cooking is really not so much about the cooking itself, but more about the sharing … the giving of the food to others. I enjoy cooking because I enjoy sharing it with my family and friends. When there is no one to share it with, it takes much of the joy out of it.

So here I am, happily grazing, having figured it all out; and, I might add, having saved countless amounts of money on psychoanalysis fees.

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One of my favorite "nosh" food is the crostini. Serving up a delicious crostini as an hors d'oeuvre or snack is so simple. Enjoy them as a meal with soup or salad. Normally the ingredients are already in the refrigerator or pantry. This selection is varied, simple to make and very tasty. (Each recipe makes a dozen or so.)

Tomato, Oregano and Mozzarella Crostini

Tomato, Oregano and Mozzarella Crostini

• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon dried oregano
• Salt and freshly ground pepper, to taste
• 2 ripe plum tomatoes, sliced thinly
• 1 small baguette of French bread, sliced crosswise 1/4-inch thick
• Butter
• 1 small round of fresh mozzarella cheese, thinly sliced

Preheat oven to 350°F.

Place olive oil, oregano and tomatoes in a bowl, sprinkle with a little salt and pepper to taste. Gently mix and let stand to blend the flavors.

Lightly butter the baguette slices and place on a baking sheet, buttered side up. Top each with a slice of mozzarella then a slice of the tomato. Transfer baking sheet to oven and bake until the bread is thoroughly heated and the mozzarella is melted. Serve.

Red Bell Pepper and Goat Cheese Crostini

• 1 small baguette of French bread, sliced crosswise 1/4-inch thick
• 1 small log of fresh goat cheese, room temperature
• 1 small jar of roasted red bell pepper slices (or bell pepper salsa)

Preheat oven to 350°F.

Place baguette slices on a baking sheet. Spread a layer of goat cheese on each slice. Place a bell pepper strip on top (or spoon the bell pepper salsa on top) and transfer to the oven until warm and the bread is lightly toasted. Serve.

Mushroom and Brie Crostini

Mushroom and Brie Crostini

• 2 tablespoons extra virgin olive oil
• 1 small onion, diced
• 1 8-oz container of mushrooms, button or baby bella
• 1/4 teaspoon dried tarragon
• Salt and freshly ground pepper, to taste
• 1 small baguette of French bread, sliced crosswise 1/4-inch thick
• 1 small log of brie cheese, thinly sliced

Preheat oven to 350°F.

In a large sauté pan, heat oil over medium heat. Add the onion and mushrooms. Sauté until mushroom liquid has been absorbed. Add tarragon, salt and pepper. Sauté one minute longer.

Place baguette slices on a baking sheet. Divide mushroom mixture among slices. Top with a brie slice. Transfer baking sheet to oven and bake until bread is thoroughly heated and the brie is soft. Serve.

Mediterranean Crostini

• 1 small baguette of French bread, sliced crosswise 1/4-inch thick
• 1 jar of olive tapenade
• 1 jar of artichoke hearts
• Crumbled feta cheese

Preheat oven to 350°F.

Place baguette slices on a baking sheet. Spread a layer of olive tapenade on each slice. Top with a slice of artichoke heart and crumble the feta cheese on top. Transfer baking sheet to oven and bake until the bread is thoroughly heated and the feta is soft. Serve.

Travels in Andalucía, Spain .. The Costa del Sol & Granada

We have been very lucky the last few years to travel quite a bit throughout Europe. Some of our travels have been strictly for pleasure, and some have been mixed with business. Whenever there is business involved, we always take the opportunity to combine it with a little vacation time, and I would suggest that everyone do the same and extend your time on either end to make the most of the long trip from the US.

So with that being said, my husband had been invited to be the keynote speaker at a conference in Marbella, Spain on the Costa del Sol. Never having been to that part of Spain, it was a good opportunity to turn part of the trip into a little vacation, and enjoy some tapas along the way.

Hotel Villa Padierna

We arrived the day before the conference and spent the night at the Hotel Villa Padierna, just outside of Marbella.

Although far out of town, Villa Padierna is a beautiful property located atop a hill with vistas overlooking a golf course, lake and rolling hills sloping down to the sea. Pretty great place to land and recuperate after an awfully long trip.

Hotel Villa Padierna Terrace

Since we had been up for about 30 hours straight, we decided to stay at the hotel and relax for the evening.  We had cocktails and a wonderful seafood dinner on the terrace while watching the sun slowly set across the great vista, not too hard to take. This is where I first used the words that my cousin, Pat, had told me would be invaluable while in Spain, "uno mas" ... one more ...

In the morning we enjoyed a breakfast buffet that included just about anything you could possibly imagine, and then some. It was all so relaxing, sipping morning coffee in what looked like paradise. We hated to leave this tranquil oasis, but had to head over to the conference hotel in Puerto Banus.

What a disappointment, especially after staying at such a lovely hotel, to arrive at the H10 Andalucia Plaza. We found the reception staff to be disinterested, the hotel to be tired and worn, and the location - across the highway from Puerto Banus - to be inconvenient. Although just a few blocks away, the only way to get to town by foot was through a creepy, dark tunnel. As this was the conference hotel, we had no choice but to stay here, so the only thing to do was to make the best of it.

Old Downtown Marbella

We took a cab to old downtown Marbella. We walked along the beach on the seafront promenade passing boats brimming with sardines roasting over makeshift grills. We then headed up the hill to town through narrow, winding cobbled streets as we discovered a new delight at every turn ... a plaza, a café, a beautiful church, a whitewashed home adorned with colorful window boxes. After a very long walk, we settled down at an outdoor café for some wine and tapas of Serrano ham and Manchego cheese. Once again I practiced those treasured words ... uno mas, por favor, uno mas!

The next morning my husband headed off to give his presentation. While he spent the day in sessions, I got up the courage to head through the creepy, dark tunnel to explore Puerto Banus.

Puerto Banus

This is the place to shop for Louis Vuitton and Carolina Herrera, or, if you have no money (like me), ogle fabulous luxury yachts while sipping a drink at one of the many open air restaurants and bars. After walking along the water for a couple of hours, I returned to town and settled down at an outdoor café in front of a big yacht to practice my uno mas ...

Hotel Macia Plaza

The following morning we hopped a bus to Granada, traveling from the Mediterranean Sea through hills laden with olive trees to the base of the Sierra Nevada Mountains. We landed in the heart of Granada at a little hotel called the Hotel Macia Plaza in the middle of Plaza Nueva. Our room had a small balcony right on the plaza with a view of the hills and the Alhambra. It was perfect.

We spent the rest of the day wandering about the streets of Granada, exploring nooks and crannies, touring churches and other sights, eating tapas (we ate so much ham and cheese throughout our trip that I didn’t know whether to oink or to bleat) and drinking wine. We had a late dinner, as is the Spanish custom, of gazpacho and seafood paella and strolled back to our gem of a hotel.

Early Morning View of the
Plaza and Alhambra

The next day we had reserved tickets for the Alhambra, an incredible palace and fortress of the Moorish monarchs perched on a hill overlooking the town. We found the buildings and grounds to be both fascinating and absolutely beautiful.

After touring and walking around for hours we stopped by the Parador of Granada, a small four-star hotel in a fifteenth century convent, which is part of the Palace of Alhambra. The Paradors are hotels, often housed in historic structures, run by the Spanish government. We wandered out to their patio and enjoyed sturgeon tapas, the best tapas of the whole trip, and, of course, uno mas.

Alhambra at Sunset

After a little more walking we caught one of the red mini buses that speed around town, and headed over to Plaza St. Nicholas in the Albaicin area across the river from the Alhambra. The view from the plaza of the Alhambra and the city below was magnificent. We took in the vistas and listened to impromptu music performed by locals and visitors alike. We then discovered a café next to the plaza to watch the light dancing across the hills and the Alhambra as it slowly drifted away into evening. Awe inspiring, and a chance to practice more uno mas!

The wonderful food and wine throughout our trip, from the Costa del Sol to Granada, was not only very tasty, but reasonably priced as well. A glass of wine that would cost from 9 to 15 dollars in our area of the world costs only 3 to 5 euros. The food was also much less expensive, especially considering that one can easily create a varied and satisfying meal from an assortment of tapas.

View from Our Room of the
Parador de Malaga Gibralfaro

Sadly, we had to say goodbye to Granada and view of the plaza and the hills, leaving early morning to head back to the Mediterranean and the town of Malaga. I selected a Spanish Parador for our last hotel stay. The Parador de Malaga Gibralfaro is quite pretty. It lies in the old quarter of Malaga overlooking the town and the port, next to the Alcazaba Citadel, which was built by the Moors. 

We wandered around the Alcazaba and continued our walk down the steep hill to town.

As Picasso was born here, there is a fine museum devoted to his works. After touring the museum, strolling through the park and the old town area, we stopped for tapas and the best sangria of the trip.

A Final Spanish Meal at the
Parador de Malaga Gibralfaro

We made our way back to the hotel where we, much like we began our trip, enjoyed a delicious final meal on the hotel's terrace overlooking the town and sea. We feasted on scallops, fried sardines and fresh fish, then raised our glasses to a wonderful trip and to uno mas ...

Adventures in Culinary School

As I mentioned in my first posting, I attended culinary school while living and working in the Los Angeles area. I was one of those people everyone knows that loved to cook and entertain; the one that people always say should open a restaurant or catering business.

Knowing I was going to be forced to make a job change, as my division within a large aerospace company was being moved to Canada, I decided to take the opportunity to explore something completely different. Maybe I should go into catering I thought, everyone tells me to. So I took a test, passed and started culinary school at night.

The first semester I took two courses, a catering course and Principles of Cooking I. It was the latter that practically caused me to have a nervous breakdown.

At the first class we’re all a study in white; properly dressed in our starched-white chef coats, aprons and side towels, waiting to meet our instructor. We are all different … backgrounds, ages, reasons for being there. In walks the Chef. Without a smile or a hello, he somberly lays down the rules. You are not allowed to miss any classes or you fail. You must be on time, at your station, and prepared to begin work promptly at 6:00pm. If you are over 10 minutes late to his four-hour class, the class does not count and you must make it up, even if it means having to wait until the next semester. This is serious business. Got it?

He snarls as he asks each student why they are in his class. He doesn’t hide his contempt of some answers, especially when a young girl responds that she wants to learn to cook. This is, after all, a professional course; we should have already achieved a certain level of cooking expertise. After four hours of hell, we file out of class. I’m wondering how many people will return. Will I have the stomach to get through the semester? Is it worth it?

Having worked in restaurants through high school and college, I knew it was a tough industry, but I wasn’t expecting school to be like this.

Only about half the students show up for the second class. I’m one of them. I begin to slice an onion when all of a sudden The Chef storms down, grabs the onion out of my hand, and slams it down facing a different direction, yelling at me all the while.

Trembling, I managed to mutter the words “thank you.” Yes, thank you Chef for manhandling my onion and for making me a nervous wreck, I really appreciate it.

I couldn’t sleep, I developed a constant pain in my neck and shoulders, I was a mess. All of this for what, what did I really expect to gain from this? Did I truly want to work in an industry full of Chefs?

Somehow I made it through the semester, even got an A-, it was to be the lowest grade I received during my year and a half of culinary school, but I was delighted. Delighted I didn’t fail and delighted to be finished with the Chef. 

I switched teachers for Principles of Cooking II, using vacation days so I could get into the day course and away from the Chef. I was so happy to be with the nice, female teacher. Her class was so much more relaxing, what a relief. Then to my horror, at the end of the first session, she announced that there were not enough students to warrant two classes, so we were all being transferred to the night class. I wanted to cry. Not only was I going back to the Chef, but I’ll return with him knowing I wanted out of his class, I’m doomed!

It’s the second session, my first back with the Chef. I enter the kitchen with a big ache in my stomach. He looks at the students that transferred from the day course. He looks at me, the defector. He smiles, didn’t know he could do that, and welcomes me back. The class was completely different. He was much friendlier and even fun at times. By the end of the semester we had a little rivalry going between our alma maters’ - my Boston College and his Michigan State - football teams. He was a real person after all, who knew?

The Chef was hard on us that first semester because he wanted to separate the wheat from the chaff. He worked hard to get where he was. He graduated from Michigan State’s restaurant management school and then from the Culinary Institute of America. He paid his dues working hard in a variety of restaurants. He knew what the culinary world was like, and that it wasn’t a place for people that weren’t disciplined and dedicated. Nor was it a place for those with thin skin.

I went through three semesters with the Chef and grew to like and respect him. I received a culinary certificate in catering and event planning. In the end though, I decided that catering wasn’t for me.

I thoroughly enjoyed the experience and met a lot of great people along the way. I use the knowledge I gained every day in one way or another, and would do it all again. I have the greatest respect for those that have honed their skills and practice their craft in the culinary world, bringing us wonderful, creative food and spectacular events.