Recipe Included

I had one more recipe of Curtis’s I really wanted to try but never got the chance while he was out ‘assigned’ chef for I Heart Cooking Clubs.


asparagus and parmesan risotto

Y’all know how much I love risotto so I couldn’t pass this one up.  Seems like every time I went to make it I didn’t have one of the ingredients.  THIS time every thing came together.  YUM!

About 8 cups store-bought vegetable stock
2 tablespoons olive oil
3 shallots, finely diced

2 garlic cloves, finely chopped

1 Tble dried thyme leaves {I didn’t have any fresh}
2 cups Arborio rice
3/4 cup dry white wine
1 1/2 pounds thin asparagus, woody ends removed, stalks cut into 1 1/2-inch lengths
4 tablespoons (1/2 stick) butter, cut in small pieces
1/2 cup grated Parmigiano-Reggiano cheese
1/4 cup mascarpone cheese
2 tablespoons finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh mint leaves

Juice of 1/2 lemon

Sea salt and freshly ground black pepper
Parmigiano-Reggiano cheese, shaved with a vegetable peeler, for garnish
Bring the vegetable stock to a simmer in the mircowave and keep warm.
Heat the oil in a large heavy saucepan over medium heat and  sauté shallots, garlic, and thyme leaves until the shallots are tender but not browned. Add the rice and sauté just long enough to  coat with the oil.Add the wine and cook for 3 minutes,or until it is absorbed.

Add the hot veggie stock 3/4 cup at a time stirring after each addition until all the liquid has been absorbed and the rise is al dente

Add the asparagus cook for 2 more minutes.  Remove the pan  from the heat.  Add the butter, grated Parmigiano-Reggiano, and mascarpone cheese and stir until the butter has melted and the cheeses are just incorporated. Add the parsley, mint, and lemon.juice.  season the risotto generously with salt and pepper.

Garnish with the shaved Parmigiano-Reggiano, and serve.
Curtis’s risotto was a beautiful white with the green asparagus shining through.  My veggie stock was really dark so the risotto is very dark.  But it was full of flavor.  The  mascarpone, which I would NEVER have thought of using, added a certain sweetness to the risotto.  And the big shavings of Parmigiano-Reggiano….  nuff said!   I think I could live off of this risotto.
The recipe is from Relaxed Cooking with Curtis Stone.  Page 133}  You can find the original recipe his website as well.
Want more POTLUCK?  Visit IHCC.



It’s Fall y’all!  At least according to the calendar.  But with daytime temps still in the mid to upper eighties and nights only going down to 72 or so here in the Deep South it sure doesn’t feel like Fall.  So how do you get in the mood while running the A/C and wishing for cooler weather instead of Summer Part Deux?  You bake with Fall ingredients – apples, persimmons, pecans.  All of them tied up in one big beautiful bundt.

This one is full of all those ingredients plus “Fall” spices


      3/4 cup chopped pecans


      1 1/2 cups firmly packed brown sugar


      1/3 cup butter, softened


      2 eggs


      1 cup cooked persimmon


      1 teaspoon vanilla


      2 3/4 cups all purpose flour


      3/4 cup milk


      1/3 cup apple juice

{I used some spiced pear juice as I was out of apple}

      1 tablespoon baking powder


      1 heaping teaspoon pumpkin pie spice


    3/4 teaspoon salt

Heat oven to 325°. Grease and sugar* 10 or 12 cup Bundt” Pan.

In a large mixing bowl, mix brown sugar, butter and eggs until very light and fluffy.

Add persimmon and vanilla; mix very well.

Add all remaining ingredients; mix well. Gently spoon into prepared pan.

Bake at 325° for 50 to 60 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan; cool completely on rack. 16 servings.

* Using sugar to coat pan adds a sugary golden crust to the cake

I drizzled it with a caramel ganache. Recipe for the ganache is from Crazy for Crust.

This cake was unbelievable moist and full of flavor.  One of the best I have made in a long while. {And it would have been beautiful if part of it hadn’t stuck to the pan – thus the leaves!!}

Want more FALL Bundts.  Please visit all the bakers below.  Lots of deliciousness there.


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

Thank you Terri ( of The Freshman Cook) for hosting this month.

This morning’s breakfast was a lovely Zucchini Frittata from the Colorado Farmers’ Market Cookbook the book I’m using for this month’s CookBook Countdown.

In case you haven’t heard of Cookbook Countdown is an online cooking ‘group’ where we use one of our cookbooks each month that we have had but haven’t used much and post about the recipes.  The Colorado Farmers’ Market Cookbook is one I have had for about 14 years and only used once.  What a shame because there are lots of great recipes in it.

Like this one:  p1090760

Laura’s frittata is full of zucchini, onions, tomatoes, and Parm along with thyme and parsley.  Lots of flavor.  I did add some salt and pepper to taste which enhanced the flavor.

I didn’t have any fresh tomatoes so I used canned from this summer. Store ‘fresh’ tomatoes just aren’t any good this time of the year.

I would definitely make this again.  It is so adaptable – as are most frittatas.  I could see this one with mushrooms, maybe some butternut squash. Asparagus. Add in some wild rice?  Quinoa?

    2 Tbl olive oil
    1 onion, chopped
    1 clove garlic, minced
    1 1/2 cups coarsely grated zucchini
    1 tomato, peeled and chopped
    1/2 cup bread crumbs {I made the crumbs from herb/garlic croutons.}
    1/2 tsp chopped fresh thyme
    1 Tbl chopped fresh parsley
    1/2 cup Parmesan cheese
    6 – 8 eggs, beaten

In an ovenproof skillet cook the onions until they are soft but now browned. Add in the garlic and sautee only a few seconds. Remove the onions and garlic into the bowl with the remaining inredients.
While the onions and garlic are cooking mix together all the other ingredients. Add the onions and garlic and pour back into the ovenproof skillet.
Bake at 350F for 25 – 30 minutes until fritatta is a light golden brown.
Slice into wedges to serve.

The recipe is from Laura Korth and is on page 88. You can also find the recipe HERE at Google books!

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).


How did it get to be OCTOBER?  Yes, I know, it follows September but it seems like we just started August!  Whew!

But October is good.  Cooler temps in the Southern US.  Soup time is around the corner.  Lots of different veggies from the fall/winter garden.  And a new cookbook for Cookbook Countdown!

In early 2003 my beautiful daughter traveled to Colorado.  She brought back some souvenirs – one of which was book

and while I wandered through it and marked recipes I never really got around to using it.  Thanks to Cookbook Countdown I am about to remedy that situation.  Starting with a dessert!  Eat dessert first, right?

Pear Crisp.JPG

Creamy Pear Pie Crunch

This was delicious.  Not a pie exactly because it doesn’t have a bottom crust but not a crisp either – according to Ela of Ela’s Family Farm.

I chose this recipe because of the pear trees in the backyard.  I made this right before the season for picking ended so I could use fresh pears but it would be just as good with our canned pears.


3/4 cup sugar
1 Tbs. corn starch
1/4  1/2 tsp. cinnamon
1/8 tsp. nutmeg (optional)
1/8 tsp. salt
1/2 cup cream
1 Tbs. lemon juice
2 1/2 cups pears, cored and sliced


1/2 cup butter – melted
1 – 1 1/2 cup brown sugar
1 cup flour {I used 1/2 AP and 1/2 WWF}
1 cup oatmeal
1/4 tsp. baking powder

Mix together the sugar, corn starch, cinnamon, nutmeg and salt a bowl. Add cream, lemon juice and pears, mixing well. Pour into greased 8″ x 8″ pan.

Mix crust ingredients together and sprinkle over pear mixture.

Bake at 425 degrees for 30-35 minutes.

The recipe is on page 182 of Colorado Farmers’ Market Cookbook.

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

It’s Potluck Week with I Heart Cooking Clubs. and the second to the last week to cook with Curtis Stone.  And I still have several recipes I really want to make…..

These muffins are made for Curtis by his Mum when he is home.  I can see why he likes them.  Full of bacon, corn, seasonings, and cheese.


Slathered with butter they are perfect for breakfast.  They can be mixed and finished in about 30 minutes.

  • 12 ounces hardwood-smoked bacon, coarsely chopped {+ 1/3 cup bacon drippings}
  • 2 1/2 cups AP flour {I used 1/2 WWF and 1/2 AP Flour}
  • 1/2 teaspoon salt
  • 4 tsp baking powder
  • 1/4 teaspoon cayenne pepper
  • 1 1/4 cups whole milk
  • 3 large eggs
  • 2 cups grated white sharp cheddar cheese
  • 1 cup fresh yellow corn kernels (from 1 cob)
  • 1/3 cup coarsely chopped fresh chives {I think they needed more.}

Fry the bacon  over medium heat until nice and crisp.  Reserve about 1/3 cup bacon drippings.

Mix together the flour, salt, pepper, and baking powder.  Mix together the egg, milk, bacon drippings, corn, chives, and 1 1/2 cups cheese.

Mix the milk mixture into the dry ingredients.  Pour equal amounts into each muffin cup which have been brushed with bacon drippings.

Sprinkle remaining cheese over the muffins.

Bake 18 minutes (mine took 15) or until golden brown.  Cool slightly then run a small knife around the the muffins and remove from the pan.  

Serve with warm butter.    {Recipe makes 12 muffins)   Similar Recipe here.

These were good. Definitely a repeat.

More Pot Luck at I Heart Cooking Clubs.


Today is the first day of FALL!!  That means we can now transition into pumpkin and spice, winter squash, sweet potatoes, warm casseroles, and hearty soups.  ‘Bout time!!!  I am really tired of hot weather but it lingers on here in the south.  Maybe the fragrance of fall flavors will make us feel better about that 100 degree Heat Index!

I started slow with a nice spicy Pumpkin Bread from Alton Brown’s Good Eats:  The Early Years.


The cake was moist and dense and full of cinnamon flavor.  It got better as the days went by and the flavors melded together.  YUM!

10 oz all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
12 oz  sugar {I subbed in Splenda for about 1/2  sugar and added a heaping tsp of  bulk Stevia}
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 lb fresh pumpkin peelded, seeded, cut into chunks
4 oz toasted hulled pumpkin seeds

Preheat the oven to 325 degrees F.
Sift the flour, cinnamon, baking soda, baking powder, and salt together.
In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.
Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely.

You can find basically the same recipe HERE.


I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

This week is Gaye’s Birthday and we are celebrating with panacakes!

When you think of pancakes what do you think of?  Sweet pancakes with butter and syrup? Savory with zucchini and spices?  Thin like crepes?  Layered with frosting as in a Dobash?

YES!  All of them.  

But I went with the basics…


with some Huckleberry Syrup and chopped pecans.

For the mix: 

2 cups whole wheat pastry flour, or regular whole wheat flour
1½ cups all-purpose flour
1 cup low-fat dry buttermilk (buttermilk powder)
½ cup cornmeal
¼ cup toasted wheat germ
2 tablespoon granulated sugar (optional)
1 tablespoon plus 1 teaspoon baking power
2 teaspoons baking soda
½ teaspoon salt (optional)

Whisk all the mix ingredients together in a large bowl until combined. Store in the refrigerator in an airtight container for up to 3 months. Makes about 5 1/3 cups of mix.

Visit with Ellie to find out how to put the pancakes together.

This is a perfect mix to keep in the fridge.  Pancakes quickly that are healthy.

Happy Birthday, Gaye, from my Kitchen to Yours!


For more Pancake fun – Pancake Pandemonium!

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