Apple-Champagne Vinaigrette with Cresson de Vigne

This delicate little salad green may surprise you; it's French name is

Cresson de Vigne

(Watercress Vine).

If you have gardened chances are you have come across Cresson de Vigne (or Bittercress or Cardamine), considered by most to be a weed.

It's other name is Hairy Bittercress which is misleading, as it is neither hairy nor bitter. Bittercress tastes very much like watercress, only sweeter!

It voluntarily pops up nearly anywhere, and grows particularly well in forested areas, as well as in garden pots. In my garden it is most tender in Spring and Fall.

I garden organically so I harvest and prepare Bittercress, (or pull and discard what we will not eat before the seeds form), rather than using herbicides.

Here are some photos of parts of the plant; perhaps you may recognize it?

The following three photos are from

The Michigan State University Extension website:

A rosette of a Cardamine

I like to harvest the plants when they are about 3 to 4 inch

in diameter. Before they have a chance to produce blossoms or seeds; they are also most tender and delicate at that size.

The diminutive blossoms, magnified.

The seeds actually 'explode' from the plant when barely brushed, or blown by the wind. And they sting if they happen to land in your eye. I try to pull and discard the plants before they reach this stage of maturity.

Bittercresses are in the cabbage (or cress) family which was, until recently, known as the Cruciferae. The name is derived from the Latin word "crux", meaning a cross, and refers to the “cross-shaped” arrangement of the four petals in each flower. (The more favored family name now is Brassicaceae, of the Mustard family)

It is one of the first plants to bloom in the spring which makes it invaluable to bees; the gardeners friends.

If you have a chance to try Bittercress, I believe you may like it. When in season it commands a fair price at French Farmers Markets.

The Vinaigrette~

But whether you can find (or choose to eat) Bittercress or not, this is a delicious vinagrette; it's delicious on a variety of young lettuce leaves.

It's best made shortly before serving, and used within a day or two. For the salad last night I added a couple of cubes of marinated Blue Cheese with Juniper Berries and Pink Peppercorns.

Apple - Champagne Vinaigrette

1 sweet-tart apple, peeled and shredded

A sweet-tart apple works best here; Honeygold or Gingergold

2/3 cup Champagne vinegar

1 1/2 teaspoons fresh ginger, very finely chopped

1 teaspoon lemon zest

1 tablespoon lemon juice

¼ teaspoon ground black pepper

½ teaspoon salt

2 1/4 cups light olive oil (I use quite a bit less, it's your choice, add to your own taste.)

Combine all ingredients in a jar and shake until the dressing is well blended. Or, you can vigorously whisk the ingredients in a small bowl until they are completely incorporated.

Which Thanksgiving Side Dish are You?

Photo courtesy of Williams-Sonoma

Mashed Potatoes and Gravy

The classic recipe from Williams-Sonoma.

I'm mashed potatoes and gravy.

Odd, because I've always pictured myself as more of a fresh Cranberry Sauce kind of a girl!

How about you? Which Thanksgiving side dish are you?

Click to take the quiz.

Then please come on back and share your results!

Cinnamon Waffles with Coconut-Pecan Granola & Bananas

Breakfast for me during the week is usually a simple affair ~ a piece of fruit, yogurt and coffee or tea, or a toasted English Muffin and a glass of juice. Something quick and easy that can be eaten with a minimum of fuss.

So, if time permits, on the weekend, either Saturday or Sunday depending upon what's going on, I like to make a more leisurely breakfast or brunch.

Something that requires just a little more time to prepare, as there is time to enjoy it.

Sunday is my favorite day for this indulgence, there is time for the weekend paper and lingering over an extra cup of coffee or tea.

Today was no exception; and the menu could hardly have been more simple ~ and no real recipe required.

I knew I wanted waffles.

Cinnamon Waffles!

Hmmm... earlier this week I made some "heavy on the coconut" granola; with rolled and McCann's Steel Cut Oats, pecans, sesame seeds a little brown sugar, canola oil, a little honey and a pinch of sea salt all toasted up in a slow oven until nice and crispy-crunchy.

Idea!

And there was a perfectly ripe banana, too!

A favorite waffle recipe with cinnamon added, hot and crisp with a gob of butter, toasty coconut-pecan granola, a few slices of banana all drizzled with pure Canadian maple syrup.

With a few little goodies from my special friend tucked in. :)

Absolutely perfect way to begin the new week!

(Psst... thank you special friend.) xo!

Cream of Potato Soup

When the weather (or your spirit) calls for a warm and comforting soup, this may be just the one you want. No all day simmering, it can be on the table in under an hour. It's one of my favorites.

You can make it as thin or a thick as you like by adjusting the amount of milk and cream you add. I like to vary the garnishes, according to what I have on hand, but I always include the thinly sliced green onions (scallions), or chives.

Cream of Potato Soup

1/2 pound sliced bacon (You can use less; this provides enough garnish for the entire pot of soup)

1 medium yellow onion

3 large russet potatoes, I peel them. However, if you scrub them well you can leave skin on if you like

2 cups chicken stock (or canned chicken broth)

2 cups milk

1 cup half and half

salt, to taste (potato soup usually requires more salt than you might expect, so taste and add until it tastes good to you.)

1/4 to 1/2 teaspoon freshly ground black pepper - or to taste

Garnish:

The crisp bacon

2 medium green onions - thinly sliced, or thinly sliced chives

Method:

Cut bacon into 1/2-inch pieces, across the strip

Cut the onion into 1/2-inch dice. Wash and peel potatoes, cut into 1/2 to 3/4-inch cubes. Can leave skin on if you've scrubbed them well (in order to dislodge any sand or soil.)

Fry the bacon in a large, heavy pot (Dutch or French oven works well), cook bacon until it is nicely crisp (don't over cook or it will have no flavor.) Remove bacon and drain in a small, paper towel lined bowl. Set aside. Drain all but 2 Tablespoons bacon grease from pot. Add diced onions to pot; cook and stir over medium heat until translucent but not brown.

Add potato cubes to the cooked onions. Stir potatoes for a few minutes until they are heated through but not browned. Add chicken stock or broth and allow potatoes and onions to simmer over medium heat (partially covered) until potatoes are completely tender (test with tip of knife.)

Stir in milk; bring to a gentle simmer. Taste and add salt and pepper. Stir in the half & half to reach desired consistency. At this point you may use stick blender to smooth out the soup (adding more milk or stock if you want a thinner soup).

Serve hot, garnished with the crisp bacon and thinly sliced scallion or chives.

Optional Additional Garnishes:

• If desired you can float a dollop of sour cream or grated cheese on top of soup before garnishing with the bacon and onion.
• A sprinkling of your favorite minced fresh herb
• Finely diced red or green bell pepper, or tomato
• Fried Onion Rings
• Crispy Croutons, plain or seasoned
• If you happen to have some roasted garlic on hand, stir that in during the last few minutes of cooking to heat through.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

Inspiration

As we are approaching our Thanksgiving holiday in this country, I'm thankful for the abundance of inspiration I find all around from other cooks and bakers, artists, decorators, gardeners and any person who pursues their passion in life.

The artisan-wood fire oven baked bread pictured above is from a unique bread bakery, located out in the country in a beautiful valley not far from my home. I was thinking about Dennis & Pat, the owners, and the inspiration their story tells to follow ones dreams. You can read about their story HERE , you might enjoy browsing around their beautiful website, too. Their breads are excellent, I always take a deep breath before cutting into each loaf because they are almost too beautiful to eat. Almost. :)

There are so many bloggers that give me inspiration as well, so you probably can imagine how surprised, touched and happy I was to have been given this award ~

from Honeyb at The Life an Loves of Grumpy's Honeybunch !

If you are not familiar with Honeyb's blog, I hope you'll go check it out and stop in to say hello. She always has something delicious cooking or baking on her beautiful blog, and she is so warm and friendly, and treats you as if you are an old friend.

Thank you so much for the award Honeyb, and thank YOU for the inspiration you give me. Your beautiful Rum-Glazed Banana Bundt Cake is calling my name. (Quick everybody, click to go see it!)

Now it's my turn to pass the award on to some other talented bloggers who inspire me...

Em, with her fabulous creations and photos at The Repressed Pastry Chef never fails to inspire me, she always has something delicious baking. Just go over to her blog and take a look around, as you'll see what I mean. Terrific job on designing your new blog space, too Em! It's beautiful.

Also, Sol from Memories in the Baking ! Treat yourself and go take a look at Sol's breathtaking blog and her GALLERY You'll immediately know what I mean. My words are inadequate, you must go see for yourself.

As well as my friend Jain from Once in a Blue Moon

~ click to be transported to a visual paradise. Not only can this woman create beautiful and wonderful food, she is a most talented writer, and take a look at her incredible gardens! Jain provides me with inspiration on so many levels.

It's not really fair to pass this award on to just 3, because I gather inspiration from almost every single blog I visit!

Sweet & Sour Chicken with Fresh Pineapple

Although this dish is usually made with pork (Goo Lo Yuke), I've come to prefer Sweet & Sour Chicken. Traditionally the pork is battered, deep fried then coated in the sauce.

I eliminate the deep frying and simply stir fry the chicken instead, cutting down on the fat and calories but none of the flavor, and this method makes the recipe easily do-able at home with a minimum of mess.

You can change out the vegetables according to what you like (or what you have on hand). I've used canned pineapple chunks in this recipe, but if you can get fresh pineapple, all the better! For this recipe I usually buy small container of fresh chunks in the produce refrigerator case ~ a great shortcut!

Sweet and Sour Chicken with Fresh Pineapple

6 servings if part of a multi-course Chinese style meal

2 to 3 servings if it is your main dish

1 pound boneless, skinless chicken breasts, cut into 1-inch chunks or strips

Marinade:

1 Tablespoon extra-dry, or dry cocktail Sherry (not cooking sherry)

1 Tablespoon water

1 Tablespoons Kikkoman soy sauce (best brand for this recipe)

4 teaspoons flour

4 teaspoons cornstarch

1 green, or red bell pepper, cut into 1/2-inch chunks

1 yellow or white onion, cut into wedges or chunks

1 cup pineapple chunks, fresh or canned

1 or 2 green onions (scallions) cut diagonally (for garnish)

Add any of the following:

2 or 3 celery ribs, sliced on the diagonal

1/2 cup sliced water chestnuts

1/2 cup carrots, peeled and thinly sliced on the diagonal

Some add the following (I don't):

1 cup canned lichee and or 12 maraschino cherries

Sauce Mixture:

(I usually double this amount; I use half for coating the chicken & vegetables, and pass the other half at the table for those who like more.)

1/2 cup brown sugar

1/2 cup vinegar (I use apple cider vinegar in this recipe)

1 teaspoon salt

4 Tablespoons tomato ketchup (catsup)

3/4 cup pineapple juice

4 teaspoons cornstarch

When ready to cook:

Drain fruits, (save the pineapple juice for the recipe), set aside.

Prepare the Sweet & Sour sauce:

Stir all sauce ingredients together in a small saucepan, cook over medium heat until mixture boils and it thickens. Taste for seasonings; if you like it sweeter, saltier, or more tart, adjust the seasonings accordingly. Set aside while you cook the meat.

Cooking:

Heat a generous 1 Tablespoon vegetable oil in a large skillet or wok over high heat (canola or other flavorless oil).

Drain chicken chunks and stir fry until browned and just cooked through; remove from pan and set aside.

Reduce heat, and in the same pan quickly stir fry the onion, carrots for 2 or 3 minutes, then add celery and bell peppers, (and water chestnuts if you are using), stir fry for another minute or two then add chicken back into pan along with the pineapple and (other fruit if you are using). Toss together then add in the Sweet and Sour sauce* and stir for just a moment until all ingredients are heated through.

Serve hot with steamed rice.

*If you've doubled the sauce, you may only want to add half of it to the dish and pass the remainder at the table.

**You can substitute pork or shrimp for the chicken if you like.

The Sweet and Sour Sauce is also a great dipping or chafing dish sauce for cocktail franks, chunks of ham or kielbasa, or chicken, etc.