Alexa Carlson Catering

Thank you!!

2010-04-14T08:52:00.001-04:00

It has been a wonderful 11 years!!! A great big THANK YOU to all who have supported me during this time. I have decided after much consideration to dedicate my focus on my family.

Don't fear I will keep you all up to date with my new blog!!!
http://www.alexastable.blogspot.com/

It's been far to long!

2010-02-16T22:26:00.000-05:00

Hope everyone is enjoying the New Year. Now that we are two months in all seems to be settling into place. Do to my very long absence I thought I would share with you some tasty recipes. I had the pleasure this evening to share some recipes, techniques and stories with some lovely ladies and a very kind husband. A long over due cooking class from a silent auction.
Well working through the recipes this evening some changes occured and questions came up. I have made these changes to the recipes and included some more helpful tips. Enjoy...

Spinach Spanakopita Triangles

24 small triangles - or - 8 large triangles

Depending on the size made these can be an appetizer or a dinner. Make them weeks ahead and freeze. For a dinner serve with soup and salad and they also taste great with lamb. In the morning marinate a boned leg of lamb, when you get home grill for a tasty dinner.

1 (10oz) box frozen chopped spinach, thawed and squeezed dry

6 oz. cup crumbled feta cheese

3 scallions, chopped

1 large egg

1 ½ tablespoons fresh dill, minced

8 (12 x 17 inch) sheets phyllo dough, room temperature (found in freezer section, defrost over-night in fridge)

Pepper, to taste

Extra Virgin Olive Oil

1. Preheat oven to 375˚F. Place a sheet of parchment on baking sheet.

2. In a medium bowl, mash the cheese with a fork. Add the spinach, scallions, egg, dill and pepper, stir until combined.

3. Lay phyllo on the counter and keep covered with damp towel while working. Lay one sheet on large cutting board (or counter top) and brush with olive oil. Place another on top and brush with oil. Cut sheets into 6 even strips. Place a scant tablespoon at the end of the strip and triangle flag fold the strip. Place on sheet pan and work the rest.

4. Brush tops with oil and bake until golden brown, about 25 minutes. If preparing ahead of time place in freezer, once frozen transfer to freezer bag and store for up to a month. Increase baking time for frozen triangles (2-5 minutes.)

Other great Phyllo fillings:

• Brie or any favorite cheese with your favorite jam/preserves or chutney

• Bananas/Strawberries/Raspberry with chocolate chips or Nutella

• Crab Salad

• Chicken Salad

• Seafood Salad

Chickpea Soup

4 - 8 servings (side or dinner)

This hearty, but light soup is full of protein for the non meat lovers! If you are not a fan of chickpeas you can use cannellini beans or navy beans. I would say any favorite white bean would work great for this soup.

2 tablespoons Extra Virgin Olive Oil

1 onion, small diced

2 carrots, peeled and small diced

1 clove garlic, minced

1 (1 inch) piece peeled fresh ginger, minced

¼ teaspoon ground cumin

24 oz jarred Roasted Peppers, drained and diced (not packed in oil)

28 oz canned Tomatoes, diced (I prefer the fire roasted Muir Glen tomatoes.)

2, 15 oz cans chickpeas, drained (I prefer Eden organic canned beans.)

4 cups Vegetable broth

Salt and Pepper, to taste

1. Heat oil in small stockpot, add the onion and carrots. Sauté until onions are translucent, add garlic, ginger and cumin. Cook until aromatic.

2. Add remaining ingredients and heat to a low simmer. Taste for salt and peppers and serve.

Lamb, Chicken and Tofu

If making tofu in addition to the lamb and/or chicken make a double batch of marinade.

Rack of Lamb

If you buy a rack cut them a part and marinate as suggested below. These are VERY quick and easy. Broil in oven for about 2-3 minutes a side. In summer you can do these on a preheated grill (at least 450˚F.) I plan on about ½ pound pre- cooked weight per adult dinner size portion. This sounds like a large portion, but keep in mind the weight of bones.

Marinade:

Lemons, juice and zest 2 each

Extra Virgin Olive Oil 4 tablespoons

Honey 2 tablespoons

Mint, dried 3 teaspoons -or- Mint, fresh ¼ cup fresh, then minced

Salt and Pepper to taste

1. Mix all ingredients together and reserve 2 tablespoons for the dressing.

2. Marinate the lamb for 15-30 minutes at room temperature or at least 2-3 hours in the refrigerator.

This marinade also works well for butter-flied leg of lamb (3#) served as a grilled steak or festive kebabs. Marinate, grill and slice thin for dinner or cut into bite size pieces and thread onto a skewer for a quick appetizer. Grill the butter-flied leg of lamb on preheated grill (at least 450˚F,) 20-25 minutes per side (medium-rare, internal temperature should be 145˚F as stated by ServSafe.) If it's the middle of winter and worst yet the middle of a snow strom, you can cook inside. Using a well seasoned cast iron pan sear lamb fat side down until well browned then flip and put into a preheated 450˚F oven for about 20 minutes. Allow meat to rest for 20 minutes, slice and serve. For an easy dipping sauce serve with plain yogurt or you favorite jarred chutney. Mango chutney is one of my favorites, I prefer Tree of Life brand (one leg boned should serve about 4 dinner size portions.)

Spiced Marinated Chicken Strips

8 chicken breasts

4 each chicken breast, boneless and skinless

Marinade:

White Wine Vinegar ½ cup

Extra Virgin Olive Oil 2 tablespoons

Coriander, ground 2 teaspoons

Ginger, ground 1 teaspoon

Kosher Salt ½ teaspoon

Cinnamon, ground ¼ teaspoon

Yogurt, plain 4 ounces

1. Mix all ingredients together and cut the chicken breasts into strips.

2. Marinate the chicken for 15-30 minutes at room temperature or at least 2-3 hours in the refrigerator.

3. Broil marinated chicken for about 15 minutes or until cooked through (internal temperature should be 160˚F as stated by ServSafe) turning pieces as needed for even browning.

Roasted Tofu

2 blocks firm tofu, always organic!!!

½ cup of either marinade

Salt and pepper, to taste

1. Press tofu for at least 30 minutes.

2. Preheat oven to 375˚F. Prepare a nonreactive baking dish (Pyrex works great) with a very light coating of oil.

3. Cut each block into 3 slices and then on the diagonal, 6 pieces per block.

4. In the baking dish, gently toss them with the marinade.

5. Bake for 30 minutes, turning gently during baking.

For a quick dinner party serve the spinach spanakopita as an appetizer. The soup and a simple salad with crusty bread and the lamb/chicken/tofu of your choice with steamed broccoli and orange scented Israeli couscous. Follow this up with a quick and tasty dessert. Apple Strudel and a scoop of vanilla ice cream.

Orange Scented Israeli Couscous

Extra Virgin Olive Oil

1 small onion, small diced

2 cups Israeli couscous

2 oranges, juice and zest

4 cups total liquid (add water or chicken stock to make up the difference)

Salt and Pepper, to taste

1. Heat oil in a pan that has a tight fitting lid. Sauté onion and couscous until couscous is slightly toasted.

2. Add liquid and zest to the couscous and onions. Season with salt and peppers and bring to a simmer.

3. Cover and cook about 10 minutes, stirring occasionally. Remove from heat and let sit until dinner is ready to be served.

Apple and Apricot Strudel

6 - 12 servings

( How much room did you save for dessert?)

A quick and easy dessert using up the leftover phyllo!

3 apples, peeled, cored and diced (Granny Smiths are my favorite.)

18 slices dried apricot, coarsely chopped

¼ cup and 2 tablespoon golden raisins

1/3 cup sugar

2 tablespoons cornstarch

½ teaspoon ginger, ground

1 cup water

1 teaspoon vanilla extract

¾ cup walnuts

8 gingersnap cookies (I used the Nabisco Ginger Snap.)

4 tablespoons unsalted butter, melted

Remaining phyllo dough, at room temperature

1. To prepare the filling, in a large skillet combine the apples, dried apple, raisins, sugar, cornstarch, cinnamon and water. Cook covered stirring occasionally, until the apples are very tender and mixture thickens. Stir in vanilla: cool completely. This step can be done the day before or the morning of dinner party.

2. In food processor, combine the walnuts and gingersnaps, pulse to make crumbs.

3. Preheat oven to 375˚F. Place parchment on baking sheet. Place phyllo dough on counter covered with damp cloth. Place phyllo sheet on clean dry dish towel and brush with butter, top with second sheet brush with butter and sprinkle some of the crumb mixture on sheet. Repeat these steps using one sheet between layers until all phyllo sheets are used, ending with the phyllo. (If using a new package of phyllo use a total of 6 layers, this includes the bottom layer.)

4. Spoon the apple filling over the phyllo, leaving a 2 inch border. Using the towel to lift the edges and starting at the wide end, roll the strudel, jelly roll style. Place seam side down on the pan and brush the top with butter. Make 5- 11 shallow cuts (these cuts determine how many servings per strudel) through the top layers of phyllo, take care not to cut all the way through to the filling. Bake until golden, 40-45 minutes. Cool 10 minutes, then cut at scored sections for serving.

More Holiday Menus...

2009-11-17T21:29:00.001-05:00

Holiday Party 2009

Tasty Italian

Stationary Hors d’ Oeuvres

Assorted French Bread Pizzas

Cheese, Sausage and Mushroom

Sliced Italian Meats with Ciabatta Rolls and Garlic Oil

Classic Bruschetta with Crostini

Dinner Buffet

Traditional Caesar Salad

White Lasagna with Butternut Squash, Ricotta, Spinach and Mozzarella

Classic Cheese Lasagna

Sausage and Meatballs in Marinara

Cheese Biscuits with Whipped Butter

Desserts

Assorted Biscotti and Italian Cookies

$30 per person

Mexican Fiesta

Stationary Hors d’ Oeuvres

Southwest Layered Dip with Tortilla Chips

Spiced Beef Empanadas

Cheese Quesadilla with Salsa

Dinner Buffet

Mixed Greens with Chick Peas, Tomatoes, Jack Cheese, Crispy Tortilla Strips and Creamy Garlic Dressing

Cumin Roasted Pork Loin with Broiled Pineapple

Spicy Mexican Tortilla Pie with Shredded Chicken

Sweet Potato Salad with Cilantro, Peppers, Black Beans, Corn and Lime Vinaigrette

Corn Bread

Dessert

Mexican Chocolate Bundt Cake with Chocolate Ganache

$35 per person

Festive Winter Gathering

Stationary Hors d’ Oeuvres

Baked Brie with Seasonal Preserves and Table Water Crackers

Sausage Stuffed Mushrooms

Citrus Marinated Olives and Spiced Nuts

Dinner Buffet

Mixed Greens with Shredded Carrots,

Toasted Almonds and Raspberry Vinaigrette

Rolled Chicken Breast with Sundried Tomatoes, Spinach and Fontina

Braised Beef Short Ribs

Baked Mac and Cheese with Sharp Cheddar

Oven Roasted Root Vegetables with Herbs and Citrus Dressing

Dessert

Pumpkin Cheese Cake Bars, Raspberry Oat Bars, Lemon Bars and Pecan Brownies

$45 per person

Winter’s Bounty

Harvest Table

Marinated Goat Cheese with Spiced Walnuts and Crostini

Vegetable Crudités with Seasonal Dip

Baked Artichoke Dip with Crostini

Citrus Marinated Olives and Spiced Nuts

Dinner Buffet

Mixed Local Greens with Pecans, Cranberries, Apple, Gorgonzola and Balsamic Vinaigrette

Broiled Pacific Halibut with Spicy Mango Chutney

Whole Roasted Beef Tenderloin Sliced with Horseradish Sauce

Vegetarian White Bean Gratin

Wild Rice Salad

Dessert

Individual Pumpkin Pecan Tarts

$65 per person

I was having so much fun tonight putting these menus together for a good friend and customer that I wanted to make them available for all. It's not too late to plan your holiday party. These menus are designed for easy entertaining and are priced to include delivery. Service is available if needed at an additional charge.

Email me now for availablity!!!

alexacdrc@aol.com

2009 Winter Special

2009-11-04T08:20:00.000-05:00

2009 Winter Special

Please pick between the two listed:

Hors d’oeuvres
Baked Brie with Seasonal Preserves and Crackers -or- Marinated Goat Cheese with Sun-dried Tomatoes, Spiced Walnuts and Crostini

First Course
Butternut Squash and Shrimp Bisque with Mini Corn Muffins -or- Sausage and Parmesan Stuffed Mushrooms

Second Course
Endive Salad with Spicy Butter Toasted Walnuts -or- Arugula and Serrano Ham Salad with Apples, Pears and Smoked Paprika Dressing

Third Course
Split Roasted Duck with Potato Gratin and Sautéed Artichokes, Red Pearl Onions and Garlic -or- Beef Tenderloin with Haricots Verts and Truffle Mashed Potatoes

Fourth Course
Cardamom and Pistachio Cake with Fresh Whipped Cream -or-
Chocolate Pot de Crème with Whipped Cream and Chocolate Shavings

$90.00 per person

________________________________________________________

Create your own menu.

Formal Affairs and Intimate Gatherings

Stationary Hors d’ Oeuvres
Baked Artichoke and Lemon Dip with Crostini
Baked Brie with Seasonal Preserves and Crackers
Marinated Goat Cheese with Sun-dried Tomatoes, Spiced Walnuts and Crostini
Lamb and Currant Phyllo Triangles
Endive with Crab Salad
Vegetable Spring Rolls with Sweet Soy Dipping Sauce

First Course
Sausage Stuffed Mushrooms
Crab Cakes with Avocado and Cilantro Aioli
Foie Gras Pâté with Grilled Brioche and Fig Preserves
Butternut Squash and Shrimp Bisque with Mini Corn Muffins

Second Course
Parsley with Shaved Fennel and Celery Root with Truffle Oil
Arugula and Serrano Ham Salad with Apples, Pears and Smoked Paprika Dressing
Fennel and Blue Stilton Salad with Baby Spinach
Endive Salad with Spicy Butter Toasted Walnuts

Third Course
Split Roasted Duck
Beef Tenderloin
Pistachio Crusted Rack of Lamb
Prosciutto Wrapped Salmon

With your choice of two of the following accompaniments:
Haricots Verts with Caramelized Shallots
Maple Glazed Carrots
Roasted Seasonal Vegetables
Sautéed Artichokes, Red Pearl Onions and Garlic
Parmesan and Sage Polenta
Potato and Sweet Potato Gratin
Roasted Fingering Potatoes
Truffle Mashed Potatoes

Fourth Course
Blue Stilton, Fig Preserves, Crackers and Assorted Chocolates
Individual Apple Cranberry Croustade
Cardamom and Pistachio Cake with Fresh Whipped Cream
Chocolate Pot de Crème with Whipped Cream and Chocolate Shavings

Pricing Packages
$135.00 per person
Package includes your choice:
2 Hors d’oeuvres

4 Course Seated Meal

$100.00 per person
Package includes one chef’s choice hors d’oeuvre:
Baked Brie with Seasonal Preserves and Crackers
And your choice:
4 Course Seated Meal

$80.00 per person
Package includes chef’s choice hors d’oeuvres:
Baked Brie with Seasonal Preserves and Crackers
And your choice:
3 Course Seated Meal

Menus are designed and priced for parties ranging from 6 to 18 guests and includes seated service. Custom pricing and menus available beyond these parameters. These prices and specials are effective through February 1, 2010.

Alexa Carlson Catering strives to supply the freshest of local ingredients in both produce and meats and also insure the sustainability of the fish served.

Custom Cakes

2009-10-31T13:32:00.000-04:00

Much to my surprise there is still a need for bakers in the area. I never thought of myself as a baker, just one who enjoyed simple confections. I often do my own baking for catered events focusing on simple tasty treats. Goodies and cakes that you might remeber your mom or grandmother making. I love using quality ingredients; organic flours, local eggs, organic butter, evaporated cane sugar... Recently I have been comitioned to bake birthday cakes, some even gluten free! So next birthday, shower, graduation...think of Alexa Carlson Catering!

My prices are as follows (all cakes are at least two layers):

6"round...$26 and up

9" round...$52 and up

9x13"...$80 and up

Pictured is a tasty chocolate gluten free cake with toffee bites and chocolate mocha butter cream!

Please look at the Afternoon Tea heading for other baked treats.

Time Flies!!

2009-09-07T18:25:00.000-04:00

I know I don't need to tell you all, but time flies. What happened to August!!
I have to say I had a great and busy month. I had two awesome jobs with fun and tasty menus. The hosts wanted local, natural and organic; right up my alley! So for this post I will share with you the menus.

Nicole and Will's Wedding

Hors d’oeurves
Tomato Bruschetta with Feta and Oregano
Watermelon Gazpacho Shooters
Spice-Crusted Baby Potatoes with Tamarind Cream
Crab Salad on Cucumber Slices
Quiche Squares with Caramelized Leeks, Sage and Blue Cheese
Tapas Table
Crudités
Grilled Zucchini with Fennel Seeds, Lemon and Marinated Goat Cheese
Toasted Pitas and Assorted Crackers
Hummus
Classic Olive Tapanade
Buffet

Mixed Greens with Aged Cheddar, Apples, Toasted Pecans and Honey Vinaigrette
Corn and Cilantro Salad with Shallots and Extra Virgin Olive Oil
Broccoli and Lemon Orzo with Roasted Tomatoes and Pumpkin Seeds
Cheese Tortellini, Roasted Tomatoes, Artichoke Hearts and Pine Nuts with a Basil Cream Sauce
Wilted Greens with Garlic, Red Pepper Flakes and Olive Oil
Savory Ricotta Cheesecake with Sweet Onions, Grape Tomatoes and Sage

Broiled Organic Salmon with Spicy Mango Chutney
Roasted Chicken Breast with Cumin-Chili Butter
Assorted Breads and Artichoke and Herb Infused Olive Oil and Balsamic Vinegar

Shannon and Peter's Summer BBQ
On the Tables

Chips and Salsa
Watermelon
Salads
Classic Cole Slaw
Orzo Salad with Broccoli, and Roasted Tomatoes
Grilled Items
Burgers, Cheese Burgers and Hot Dogs (Four Mile River Farm)
Lamb Sausage (Sankow’s Beaver Brook Farm)
Spicy Black Bean Cakes (house-made vegan)
Fixings: lettuce, tomatoes, relish (house-made), ketchup (house-made),

mustard (house-made), hot dog rolls and hard rolls (Flander's)
Side Dishes
Sauerkraut
Baked Beans (vegan)
Corn-on-the-Cob
Mac-and-Cheese
PB & J’s

Desserts
Blueberry Lemon Bars
Oatmeal Raisin Cookies

Chocolate Shortbread

Now, I hope your mouths are watering and your planning your next party!!!

My Panzanella

2009-07-11T16:41:00.000-04:00

I just love this salad, I first had this dish made by Pat Medwar and it was delicious!!!

Since then I have recreated this dish on many occasions. I love using leftovers and anything I have in the pantry, these simple tasty dishes are my favorite. I love rummaging through the fridge and pantry, taking forgotten olives, cheese and herbs and making something grand! So with leftovers in mind and veggies ripening in the garden just remember these few rules:

-A very good extra virgin olive oil, Zoe organic (my personal favorite)

-Very good crust bread, Howard's (another fav and available every Sunday morning at Chester's Summer Market)

-A very good vinegar, my own infused balsamic!!!

See you next week!

2009-07-09T17:35:00.000-04:00

I have decided to skip this weeks Higganum Farmer's Market. Sorry to those I will miss! I will be catering the lunches at Yarns Down Under annual knitting retreat. This is a great local yarn shop with classes, help nights and natural and hand dyed yarns!

Remember the Delivered Delights

2009-07-08T16:33:00.001-04:00

If you can't make it to the market, I can make it to your house!! Give me three days notice and I'll bring dinner to your door. I have made a "menus of the moment" heading on my side bar, be sure to look over all the menus for the widest variety. If you don't find what your looking for drop me an email (alexacdrc@aol.com) and I will be happy to customize a menu and/or any dishes.

Savory Croustade

2009-06-30T10:00:00.001-04:00

I love making a simple butter crust and filling it with delicious savory combinations. The croustade pictured is Blue Stilton with Fig Preserves. The one hiding in back is Asiago with house made olive tapenade. These classic combinations are always winners.

Hors d'Oeuvres Menu

Cold (about 42 pieces)
Smoked Salmon with Cilantro Cream*…$52.00
Vegetable Crudité with 2 Seasonal Dips*…$35.00
Marinated Goat Cheese with Sun-dried Tomatoes and Spiced Walnuts*…$38.00
Classic Olive Tapenade*…$20.00
Baba Ghanoush* and Hummus* with Spiced Pita Rounds…$22.00
Sliced Charcuterie…$52.00
Assorted Pâtés (seafood, vegetable and duck)…$52.00
Sesame Chicken with Apricot Dipping Sauce*...$40.00
Antipasti Skewers (artichoke hearts, sundried tomatoes, olives and cheese)*...$40
Fresh Fruit Skewers*...$45
Peppery Beef Skewers* …$50.00
Lamb with Mint and Cilantro Sauce*…$55.00

Endive with Crab Salad*…$18.00/dozen
Filet Mignon with Horseradish Cream on Crostini...$18.00/dozen
Prosciutto with Asparagus*…$18.00/dozen

Hot (about 42 pieces)
Baked Artichoke and Lemon Dip…$42.00
Baked Brie with Seasonal Preserves…$40.00
Sausage Stuffed Mushrooms*…$38.00
Pine Nuts and Parmesan Stuffed Mushrooms...$36.00
Assorted Frittata Squares*...$40.00
Assorted Phyllo (vegetable, seafood and cheeses)…$40.00
Barbecue Chicken Wings*...$45.00
Buffalo Chicken Wings with Blue Cheese Dressing and Celery*...$50.00

Spring Rolls and Potstickers with Plum Sauce…$12.95/dozen
Pulled Pork Sliders with Cheddar Cheese...$18.00/dozen
Mini Burgers...$20.00/dozen
Wrapped Scallops with Tamari Glaze*…$18.00/dozen

Savory Croustade (about 24 servings)
Goat Cheese and Onion
Tomato and Gruyere
Blue Stilton and Fig
Asiago and Kalamata Tapenade

$30/2 large croustade

*GF and WF (For parties with GF and WF guests I will offer appropriate breads and crackers.)

Summer Salads

2009-06-29T07:14:00.000-04:00

With Fourth of July coming soon. I decided to give folks more salads to choose from. It's not to late to get your holiday orders in. Order this week by Wednesday at 5pm for pick up at the Higganum Village Market. Visit their web site for time and location!

Green Salads (2-3 servings)

Arugula with Bacon, Blue Cheese, Mushrooms and Hard Boiled Eggs…$8

Greens with Carrots, Candied Pecans, Cranberries and Goat Cheese…$6

Classic Caesar Salad…$8

Tossed Salad with Calamata, Grape Tomatoes, Red Onion, Cucumber and Carrots…$6

Pasta Salads (one pint minimum)

Farfelle Pasta with Sun-dried Tomatoes, Basil and Parmesan…$6

Spinach Fettuchini with Calamata Olives, Artichoke Hearts, Grape Tomatoes, Feta and Dill…$8

Cheese Tortellini and Campanelle Pasta with Basil, Roasted Red Peppers, Green Peppers, Salami and Parmesan…$8

Mini Penne with Broccoli and Roasted Garlic...$3

Potato Salads (one pint minimum)

Red Skins with Shallots and Creamy Dill Dressing…$6

Yukon Golds with Shaved Red Onion, Calamata Olives, Parsley and Lemon Vinaigrette…$6

Potato Salad with Grape Tomatoes, Red Onion, Green Beans, Calamata Olives and Whole Grain Mustard Vinaigrette…$8

Other Salads (one pint minimum)

Organic Wild Rice Salad with Pecans, Scallions, Cranberries and Orange Vinaigrette…$7

Greek Vegetable Salad with Tri-color Peppers, Cucumbers, Tomatoes, Feta Cheese and Dill Yogurt Dressing…. $8

Seasonal Fruit Salad…$8 - or - Southwest Fruit Salad...$10

Broccoli Salad with Raisins, Peanuts and a Sweet Creamy Red Wine Vinaigrette…$6

Organic Shredded Carrot and Peanut Salad…$6

Organic Wheat Berry Salad with Zucchini, Summer Squash, Tomatoes, Feta and Summer Herb Vinaigrette…. $7

Couscous with Red Peppers, Raisins, Scallions, Carrots and Curried Yogurt Dressing …. $7

Fresh Mozzarella, Garden Tomatoes, Scallions, Feta, Calamata Olives, Basil and Balsamic Vinaigrette…. $10

Classic Tabbouleh Salad...$7

Lunch Salads (one pint minimum)

Tuscan Tuna Salad…$6

Curried Egg Salad -or- Tarragon Egg Salad…$5

Curried Chicken Salad…$8

Tarragon Chicken Salad…$8

Classic Chicken Salad…$6

Classic Tuna Salad…$5

Broiled Salmon Salad with Shallots, Capers and Lemon Vinaigrette…$8

Happy Birthday Laurencia!!

2009-06-20T07:58:00.000-04:00

My dearest Laurencia had a birthday last week and I was the lucky baker. Laurencia is the good friend who has made me aware of Celiac Disease along with gluten and wheat intolerance. Needless to say I made a gf/wf cake!!! It was great fun and I hope she enjoyed eating this cake as much as I did baking and decorating it!!

Happy Birthday!!!

Happy Garden!!!

2009-06-13T16:37:00.000-04:00

I think the one thing happy with all the rain has been my garden...

Yellow,

Pink,

Purple,

Green,

and Mr. Rabbit!!!

The Story of Winston

2009-06-11T16:00:00.000-04:00

As many of you know Winston is the newest addition to the Jamieson household. Next month will mark the year anniversary of his arrival. Many of you know the story of how he came to live with us, but those who don't, read on...

I was at the vets for Henri's annual check up. Due to the fact that Henri doesn't like cats I sat as far away from "Buttons" as possible. I had Henri on his flexi lead and as I was talking to Cathy he made his way over to the kitten cage. To my surprise I heard the audible "ahhhh" from everyone in the waiting room. Henri and Buttons were nose-to-nose and as happy as two friends could be.

I have always wanted a cat, but everyone always says, "NO." I had been begging ever since I moved in with Matthew. I have said it all, "we need a mouser, the dog's need a friend, I promise I'm not allergic, a barn cat, a house cat... So maybe I was the reason we were sitting sooo far away. The temptation always "kills me," they are sooo cute. I always made the excuse that I was allergic (but how can I house sit and have them sleep on my pillow, chest, face...) the dogs too aggressive (Henri proving me a liar.)

Cathy having know me for years says, "you can hold him for a minute while you wait." I knew as soon as I opened the door he was going to be mine.

I called Matthew, who was busy at work and at the beginning of their summer season. (My husband installs swimming pools. Summer is not a good time to call his cell phone with frivolous requests.) I got the "not right now" line, but I hadn't even asked the question. So, I made an executive decision and ran into the vets and announced, "He can come home with me!!!!"

Cathy being a sweat heart let me bring him home "just" for the night. We wanted to make sure Matthew was going to be "ok" with the new addition. I headed home with Henri on my lap and Buttons in the crate. Brody didn't take to him as fast as Henri, but Buttons could care less. He walked all around the house in true cat fashion, knowing he owned the place. He used his makeshift litter box, drank water out of the "giant" water bowl, ate some dinner and curled up in Matthew's old sweatshirt that I grabbed from upstairs. Soon I had two happy dogs and a snoozing kitten. I heard Matthew's truck pull in the drive way and I ran outside to greet him and give him a gentle warning and promise.

The promise I made was; "you can say no, no questions asked, no tears, I'll bring him back in morning."

He gave me that look that says, "I'm too tired for this," and said, "What's him?"

"Oh just wait, you don't want to ruin the surprise," was all I said and ran back into the house.

Matthew trudged in behind me. Buttons by then had woken from his nap and was back for more water. If you have ever seen a kitten drinking from a "giant" water bowl before you know it's just about the cutes thing ever.

"What's that?" Matthew asked.

"A kitten!"

"I know that, what's it doing here?"

"Can we keep him, he's sooo cute, he already uses a litter box, he's a rescues, he was the only one left, he loves Henri, Henri loves him, I'll take care of him....." The reasons were endless and before we were through with dinner he was our little "Buttons!"

Well, that's pretty much the story. I did change his name that night after watching a documentary on Winston Churchill. I have an obsession with naming pets after historical figures. Henri doubles for Henry the Eighth and hockey's great Henri Richard. I even had a Guinea Pig growing up named Charlemagne and a rabbit Philip. Well, that's a whole other silly story and silly we are.

My Sister

2009-06-08T10:00:00.000-04:00

Well, you all know that I'm a caterer, but did you know my sister's a photographer! Krista Carlson Photography to be exact. Take a look at her site and blog, her work speaks for itself.

Great Time!!!

2009-06-07T19:53:00.000-04:00

A great time was had by all at the 2nd Annual Chester Eco Arts Fest!!! A special thanks to all who attended!!!

I have to say I had an oops. The cheese used yesterday was Bridgid's Abbey, not Bridge's Abbey. Please visit Cato Corner Farm, they are at many local shops, markets, restaurants and at their farm on Saturdays and Sundays!!

Eco Fest!!!

2009-06-06T06:26:00.000-04:00

Be sure to visit the Eco Arts Fest today at the Chester Meeting House. I spent the last week preparing tasty vitals for all to enjoy!!! My menu is on the blog, but there may have been some changes, not major but a tweaking here and there. It's hard when cooking local ingredients to be sure exactly the menu. The only thing you can be sure of is super fresh and double yummy!!

Sorry for those I missed at HVM, if you need to place an order come on down to Chester or shoot me an email.

Chester Eco Arts Fest Menu

2009-06-04T18:42:00.000-04:00

I left the menu very similar to last year, but added some tasty additions. By popular demand I have included a soup and a heartier sandwich. I made these black bean wraps for my parents "now" annual fishing derby. They were loved by all.

(Even my meat loving father!)

Breakfast
Cranberry and Almond Scones…$2
Pecan Coffee Cake…$2/slice
Baked Frittata with Spinach, Potatoes, Sun-dried Tomatoes and Pleasant Cow Cheese…$3
Baked Frittata with Beef Kielbasa, Potatoes and Pleasant Cow Cheese…$4
Lunch
Chilled Carrot and Dill Soup (vegan)...$3
Zucchini, Spinach, Roasted Red Peppers, Chick Peas and

Lemon Yogurt in Whole Wheat Wrap…$6.50

Black Beans and Chipotle Spiced Rice with Cheddar and

Cilantro Pesto in a Garden Spinach Wrap...$6.50
Grilled Bridge’s Abbey on Wheat…$4
Organic Peanut Butter and Organic Strawberry Jam on Wheat…$4
Sides
Pasta Salad with Kalamata Olives, Roasted Artichoke Hearts and Parmesan…$3
Lemon and Basil Potato Salad with Shallots…$3
Curried Couscous Salad with Raisins, Carrots, Scallions and Red Onion...$3
Snacks
Oatmeal Raisin Cookies…$1.50/2
Oatmeal Cookies with Chocolate Chips and Almonds…$1.50/2
Cream Cheese Brownies...$2
Lemon Bars...$2

This year's menu is proud to include ingredients from Sankow's, Four Mile River Farm, Scott's Yankee Farmer, Cato Corner and People's Bakery.

Double Whammy

2009-06-01T14:28:00.000-04:00

Find me in two places this weekend!!! I will be at the Higganum Village Market on Friday and Chester Eco Arts Fest on Saturday. (The Chester Eco Arts Fest is at the Chester Meeting House at 10 a.m. until 6 p.m.) There is fun to be had at both events with great vendors, music, food and more...
Don't forget to place your order for the Higganum market by Wednesday 5 p.m. Find the full menu here!

Friday's Market

2009-05-28T15:10:00.000-04:00

The Higganum Village Market is tomorrow and I'll be there with this week's tasty offerings.

Lamb Sausage Frittata with Sage and Sheep's Milk Cheese

( This was sooo popular last week I decided to give it another go!!!)

$10/ 2 pieces

Stuffed Portabella Mushrooms with Pine Nuts, Parmesan and

Rosemary Focaccia Bread Crumbs

$12/ 2 caps

Baked Macaroni and Cheese with Buttered Bread Crumbs

$10/ 2 generous servings

Bowtie Pasta Salad with Artichoke Hearts, Sun dried Tomatoes, Calamata Olives,

Parsley, Dill and Feta

$8/ quart (4 generous cups)

I'll have menus and order forms for next week!!! Place your order tomorrow for pick-up at next Friday's market!!!

Higganum Village Market

2009-05-22T20:14:00.001-04:00

The following menu will be available to order from for next week's market. Place your order by 5pm Wednesday for Friday pick-up at the Higganum Village Market (3:30pm-7pm.) Please email me orders at alexacdrc@aol.com

Casseroles (serves 8-10 people) Great for Freezing!
Meat Lasagna…$45
Chicken and Spinach Lasagna…$45
White Pesto Lasagna…$32
Cheese Lasagna…$30
Baked Beef Burritos…$45
Baked Chicken Burritos…$35
Baked Bean Burritos…$20
White Bean Gratin…$20
Baked Macaroni and Cheese…$20
Dad’s Classic Meatloaf…$30
Barbecue Turkey Meatloaf…$25
Alexa’s Sheppard’s Pie…$45

Half and quarter size portions are available upon request.

Meats (prices per person or otherwise noted)
Split Roasted Chicken…$10/half
Split Roasted Duck…$18/half
Broiled Salmon (organic or wild caught)…$10
Turkey Meatballs and Chicken Sausage in Marinara…$6

Sides (prices per person)
Maple Glazed Carrots…$3
Sautéed Artichokes, Red Onions and Garlic…$4
Parmesan and Sage Polenta Triangles…$3

Soup, Chili and Chowder (prices per quart)
Beef Chili…$12
Turkey Chili…$10
White Chicken Chili…$10
Clam Chowder…$12
Carrot Ginger or Carrot Dill…$6
Mushroom Bisque…$8

Frittata
Spinach, Tomato and Feta…$4
Mushroom and Caramelized Onions…$4
Asparagus, Dill and Feta...$4
Lamb Sausage, Sage and Pleasant Cow Cheese...$5

Green Salads (prices per person)
Baby Spinach with Blue Cheese, Mushrooms, Toasted Pecans and Red Wine Vinaigrette…$4
Field Greens with Toasted Walnuts, Cranberries, Goat Cheese and Balsamic Vinaigrette…$4

Pasta Salads (one pound minimum)
Farfelle Pasta with Sun-dried Tomatoes, Basil and Parmesan…$6/pound
Spinach and Egg Fettuccine with Calamata Olives, Artichoke Hearts, Grape Tomatoes, Feta Cheese and Dill…$7/pound

Other Salads (one pound minimum)
Organic Wild Rice Salad with Pecans, Scallions, Cranberries and Orange Vinaigrette…$7/pound
Broccoli Salad with Raisins, Peanuts and Sweet Red Wine Dressing…$6
Organic Wheat Berry Salad with Oranges, Pomegranates and Currants (seasonal)…$6/pound
Organic Curried Couscous with Currants, Golden Raisins, Toasted Almond, Carrots and Scallions…$6/pound

Lunch Salads (one pound minimum)
Tuscan Tuna Salad…$6/pound
Organic Salmon Salad…$8/pound
Curried Egg Salad -or- Tarragon Egg Salad…$5/pound
Curried Chicken Salad…$8/pound
Tarragon Chicken Salad…$8 /pound
Classic Chicken Salad…$6/pound
Classic Tuna Salad…$5/pound
Classic Egg Salad…$4/pound

As a chef local, organic and sustainable foods are very important to me. I use as many local ingredients as possible. Ingredients I'm unable to purchase from here in CT are natural and organic.

Gluten Free Wraps!!!

2009-04-26T19:53:00.000-04:00

The brown rice wraps I used yesterday at the SGFA Conference were Food for Life. I was calling them life is good, oops!!! Well life is good when you find a tasty wrap. Look for them in the freezer department of your local health food store. If they don't have them ask! Any retailer using UNFI (United Natural Foods) can get them. Their sprouted corn tortillas are also very good. They are great for Mexican lasagnas.

A Mexican Lasagna, sounds silly but they are sooo good. I make home made salsa, that I can in the fall, but your favorite store bought salsa will do.

You will need:
a large lasagna pan
your favorite cheese (soy or dairy), shredded
2 packs of Food for Life corn tortillas, defrosted
3-4 jars salsa

1. Preheat oven to 350 degrees Fahrenheit.
2.Grease your lasagna pan.
3. Spread down some salsa.
4. Layer down about 6 tortillas.
5. Sprinkle cheese.
6. Continue this until all tortilla are used and top with salsa and cheese.
7. Bake until heat through and bubble. Finish under the broiler for a extra crispy edge and toasty brown cheese!!!

This is a great comfort dish for people of all ages and so easy to make. When I have a busy week of catering and cant chop another veggie this is a great dinner. Serve with a salad and you have a quick and tasty meal!!!

Last Day For Easter Orders!!!

2009-04-06T07:19:00.000-04:00

It is not to late to place your orders for Easter. Take a look at Delivered Delights or Afternoon Tea. I will be delivering these orders Saturday April 11th.
Orders must be in by midnight Monday April 6th!!!

Email Alexa at alexacdrc@aol.com!!!

***See Delivered Delights for order information!!!

Gluten and Wheat Free Lasagna!!!

2009-03-31T20:00:00.000-04:00

Yes that's right, gluten and wheat free lasagna!!!
I made lasagna tonight for dinner and I decided to use Debole's Rice Lasagna Noodles. It was delicious. I'm so happy to have found these noodles and to be able to offer a WF/GF lasagna. I offer a wide range of lasagnas; white, red, pesto, cheese, meat... For prices and options look at Delivered Delights.
Now I have to practice the baked penne and macaroni and cheese!!!

Afternoon Tea

2009-03-26T11:41:00.001-04:00

I became obsessed with the idea of an afternoon tea when planning our wedding. We had an afternoon wedding, late for lunch and early for dinner. We stayed on time and budget by having an afternoon tea. This is a great way to have a get together on a reasonable budget. The little sandwiches, cheeses, savory bites and sweets pack a powerful punch. They have intense flavors, great presentation and simple elegance. Whether planning a shower, wedding or casual get together, this can be the way to go. I have put together a menu of my favorites, take a look and plan your next party!**

Tea Sandwiches 36 pieces
Smoked Salmon on Marbled Rye with Cucumber and Lemon Dill Cream Cheese...$55
Roasted Turkey on Cinnamon Raisin Bread with Cream Cheese Butter...$50
Roast Beef Pinwheels with Garlic Herb Cream Cheese...$45
Roasted Peppers and Provolone on Sourdough with Olive Cream Cheese...$50
Pear and Walnut Cheese Pinwheels...$45
Zucchini Bread with Honey Cream Cheese...$35
Black Forest Ham with Honey Mustard on a Buttermilk Biscuit...$60
Sharp Cheddar with Mango Chutney on a Buttermilk Biscuit...$45
Prosciutto with Fig Preserves on White Pullman...$55

Curried Chicken on a Croissant...$60

Savory Bites 36 pieces

Mini Vegetable and Cheese Quiche...$40
Blue Cheese Stuffed Endive...$45
Spinach and Prosciutto Palmiers...$50
Parmesan Cheese Straws with Olive Tapenade...$45
Assorted Cheese Short breads...$35
Smoked Cheese Triangles, Pecan Cheddar and Parmesan Cracked Pepper
Quiche Lorraine Squares...$35 (36 pieces)

Dessert Platters 36 pieces
Assorted Fruit Bars...$45
Lemon Bars, Date Bars, Raspberry Crumb Bars and Blueberry Crumb Bars
Assorted Sliced Breads...$30
Pumpkin, Zucchini, Banana and Apple
Assorted Cookies...$35
Oatmeal Raisin, Peanut Butter, Chocolate Chip and Chocolate Shortbread
Assorted Tea Scones...$40
Raisin, Ginger Almond, Cranberry Walnut and Cheddar Dill
Assorted Brownies...$45
Classic, Chocolate Walnut, Chocolate White Chocolate Chip and Cream Cheese

Other Delights 8-10 servings
Lemon Tart…$20
Chocolate and Cinnamon Cake…$32
Passion Cake…$36
Sour Cream Coffee Cake...$32
Assorted Local Cheeses with Crackers...$45

(Please specify whether you like blue cheese!)

It is not to late to place your orders for Easter. Take a look at Delivered Delights or Afternoon Tea. I will be delivering these orders Saturday April 11th.

Orders must be in by Monday April 6th!!!

Email Alexa at alexacdrc@aol.com!!!

**For delivery information please see Delivered Delights.

Vegetarian Chili for a Party

2009-03-21T10:42:00.000-04:00

This yummy chili recipe will make enough to feed an army of friends or great for freezing. I used canned tomatoes, but this would be a wonderful way to use the summer's abundance of tomatoes and peppers.

Black Bean and Sweet Potato Chili
Yield: 20-22 quarts

3-4 T Canola Oil
4 medium Spanish onions, small diced
1 head of garlic, minced
4 jalapenos, minced
6 green peppers, small diced (Any color you like, green were on sale this week!)
8 sweet potatoes, medium diced
8, 28oz cans whole tomatoes (I like Muir Glen!)
6 cups water (Use the cans to get all tomato residue.)
½ cup chili powder (I like Frontier salt-free!)
8 cups dried black beans or 20 cups canned

1. Soak and cook beans as described in the White Bean Gratin recipe.
2. Sauté onions and garlic in oil, cook till translucent and slightly caramelized. Add peppers and sauté until soft.
3. Add sweet potatoes and sauté a few minutes more.
4. Add tomatoes, breaking them up with your hands leaving them chunky. Add all juice from tomatoes and the water.
5. Stir in chili powder and bring to a simmer cook until sweet potatoes are tender. Add black beans and simmer until desired consistency.
6. Garnish with cilantro, cheese, sour cream or your favorite topping.

White Bean Gratin

2009-03-12T15:03:00.000-04:00

I have promised to share this recipe since New Years! Because of the long wait I have provided two. Enjoy!!!

Classic White Bean Gratin
Yield: 8-10 dinner size portions

2 large Spanish onions or your favorite sweet onion, small diced
10 cloves garlic, minced
2 T butter
2 T extra virgin olive oil
1 1/2 pounds white navy beans, dried
Salt and pepper, to taste

Topping:
3 cups homemade bread crumbs
3 T butter

9 x 13 inch baking dish or 4 qt casserole dish with at least 2 inch sides

1. Soak beans overnight.
2. Drain and rinse beans. Then put beans in stockpot and cover with at least one inch of water. Do not salt beans!!! Bring beans to a boil and skim off any foam that comes to the top. Reduce heat and cover. Allow beans to cook for at least 1 hour. Test for doneness. When done remove from heat and salt beans. Allow cooling in the pot liquor*.
3. While beans cook prepare the onions and garlic. Sauté over medium heat in butter and olive oil until onions are translucent and garlic aromatic.
4. Drain beans, making sure to save at least 4 cups of the pot liquor*. Add beans to the garlic and onions. Add enough pot liquor so the beans stay most during cooking and almost creamy texture is obtained.
5. Pour mixture in to baking dish.
6. For the topping melt the butter and stir in the bread crumbs. Spread this mixture on the beans and bake in a preheated 350 degree Fahrenheit oven for about 45 minutes. Topping should be slightly browned and bubbling at the sides.

Vegetable White Bean Gratin
Yield: 8-10 dinner size portions

2 large Spanish onions or your favorite sweet onion, small diced
10 cloves garlic, minced
6 carrots, small diced
3 bags baby spinach or regular spinach stems removed
2 T butter
2 T extra virgin olive oil
1/2 pound white navy beans, dried
1 qt favorite tomato sauce (I used my own canned spicy pink Brandywine sauce!)
Salt and pepper, to taste

Topping:
3 cups homemade bread crumbs
3 T butter

9 x 13 inch baking dish or 4 qt casserole dish with at least 2 inch sides

1. Soak beans over night.
2. Drain and rinse beans. Then put beans in stock pot and cover with at least one inch of water. Do not salt beans!!! Bring beans to a boil and skim off any foam that comes to the top. Reduce heat and cover. Allow beans to cook for at least 1 hour. Test for doneness. When done remove from heat and salt beans. Allow them to cool in the pot liquor*.
3. While beans cook prepare the onions, garlic, spinach and carrots. Sauté over medium heat onions, garlic as in the classic gratin adding the carrots near the end. Add ½ cup of water once onions are translucent and garlic aromatic. Once simmering, add the spinach and cover. Cook until spinach is wilted.
4. Drain beans and add to the vegetable mixture. Stir in the tomato sauce.
Pour mixture into the baking dish.
5. For the topping melt the butter and stir in the bread crumbs. Spread this mixture on the beans and bake in a preheated 350 degree Fahrenheit oven for about 45 minutes. Topping should be slightly browned and bubbling at the sides.

*pot liquor or pot likker refers to the liquid resulting from the cooking of meat or vegetables.

Delivered Delights

2009-03-11T18:41:00.000-04:00

Alexa Carlson Catering is now offering
Delivered Delights…Entrées, Sides, Soups, Salads and More!!!

All items made to order using local, natural and organic ingredients.

SPRING FLING SPECIAL!!!
From March 1st through June 1st
FREE DELIVERY!!!

We deliver to homes within 20 miles of Deep River, CT each Thursday for all orders received by midnight on the Monday of that week. A confirmation email will be sent Tuesday.

A $50 minimum per order is required. All orders must be paid COD.

Please order via email: alexacdrc@aol.com.

Special orders available upon request please call
(860)227-6683.

Casseroles (serves 8-10 people) Great for Freezing!
Meat Lasagna…$45
Chicken and Spinach Lasagna…$45
White Pesto Lasagna…$32
Cheese Lasagna…$30
Baked Penne with Ricotta…$20
Baked Beef Burritos…$45
Baked Chicken Burritos…$35
Baked Bean Burritos…$20
White Bean Gratin…$20
Baked Macaroni and Cheese…$20
Dad’s Classic Meatloaf…$30
Barbecue Turkey Meatloaf…$25
Alexa’s Sheppard’s Pie…$45

Half and quarter size portions are available upon request.

Meats (prices per person or otherwise noted)

Split Roasted Chicken…$10/half

Split Roasted Duck…$18/half
Broiled Salmon (organic or wild caught)…$10
Turkey Meatballs and Chicken Sausage in Marinara…$6
Sausage with Peppers and Caramelized Onions…$6
Grilled Butter-flied Leg of Lamb…$8

Sides (prices per person)
Haricots Verts with Caramelized Shallots…$4
Maple Glazed Carrots…$3
Roasted Winter Vegetables -or- Grilled Summer Vegetables…$4
Sautéed Artichokes, Red Onions and Garlic…$4
Parmesan and Sage Polenta Triangles…$3
Roasted Fingering Potatoes…$3
Mashed Potatoes…$2
Oven Roasted Potatoes with Sweet Paprika…$2

Soup, Chili and Chowder (prices per quart)
Beef Chili…$12
Turkey Chili…$10
White Chicken Chili…$10
Clam Chowder…$12
Carrot Ginger…$6
Mushroom Bisque…$8
Corn Chowder with Turkey Sausage…$10

Quiche (nine inch/eight slices)
Smoked Salmon, Caramelized Onions and Spinach…$22
Lorraine…$18
Spinach, Tomato and Feta…$18
Mushroom and Caramelized Onions…$16

Green Salads (prices per person)
Baby Spinach with Blue Cheese, Mushrooms, Toasted Pecans and Red Wine Vinaigrette…$4
Field Greens with Toasted Walnuts, Cranberries, Goat Cheese and Balsamic Vinaigrette…$4
Classic Caesar Salad…$3

Pasta Salads (one pound minimum)
Farfelle Pasta with Sun-dried Tomatoes, Basil and Parmesan…$6/pound
Spinach and Egg Fettuccini with Calamata Olives, Artichoke Hearts, Grape Tomatoes, Feta Cheese and Dill…$7/pound
Salsa Pasta Salad with Black Beans, Red Peppers, Cilantro and Roasted Corn…$7/pound

Potato Salads (one pound minimum)
Red Skins with Shallots and Creamy Dill dressing…$4/pound
Roasted Fingerling Potatoes with Red Onion, Calamata Olives, Flat Leaf Parsley and Whole Grain Mustard Vinaigrette…$6/pound
Southwest Potato Salad…$6/pound

Other Salads (one pound minimum)
Organic Wild Rice Salad with Pecans, Scallions, Cranberries and Orange Vinaigrette…$7/pound
Broccoli Salad with Raisins, Peanuts and Sweet Red Wine Dressing…$6
Organic Wheat Berry Salad with Oranges, Pomegranates and Currants (seasonal)…$6/pound
Organic Curried Couscous with Currants, Golden Raisins, Toasted Almond, Carrots and Scallions…$6/pound

Lunch Salads (one pound minimum)
Tuscan Tuna Salad…$6/pound
Organic Salmon Salad…$8/pound
Curried Egg Salad -or- Tarragon Egg Salad…$5/pound
Curried Chicken Salad…$8/pound
Tarragon Chicken Salad…$8 /pound
Classic Chicken Salad…$6/pound
Classic Tuna Salad…$5/pound
Classic Egg Salad…$4/pound

Salad Dressing

2009-03-04T08:47:00.000-05:00

I always seem to be the one bringing the salad and this simple start to the meal is always a hit. I make my own salad dressing, toast some nuts and rummage through the cheese drawer. Friends are always asking about the dressing and I think to myself it's only a few ingredients, it's so easy. The traditional ratio for salad dressing is 3:1, meaning 3 cups of oil for 1 cup of vinegar. That's a whole lot of oil! Not only does this weigh your healthy salad down, but can hide the subtle flavor of the greens. I like to go by taste! If you are using a sweeter acid like balsamic, citrus juices, rice wine vinegar... I would use only a few tablespoons of a very good oil. I like Zoe Organic Extra Virgin Olive Oil, but I also love walnut, almond, truffle and toasted sesame oil, just to name a few. To make your greens even tastier add a little something for sweetness and crunch. You can use anything! I love celery root, fennel, cranberries, strawberries, blueberries, raisins, toasted almonds, pine nuts and cheese...
Cheese is full of unlimited possibilities. A great cheese adds character to any meal, 1st course to the last. There are great local cheeses from Cato Corner Farm and Beaver Brook Farm, just to name a few. There are foodie books galore and of course the Internet to find local farms. Make a day of traveling around your state and tasting what your local artisans have to offer. For example right down the street from Cato Corner is Priam Vineyard, they have wine tastings and a farmer's market during the summer months. Beaver Brook is located near Ashlawn Farm, Four Mile River Farm, Scott's Yankee Farmer and White Gate Farm. For many of us this all day shopping isn't practical. However, Fromage in Old Saybrook offers a wide selection of cheeses and specialty items for your pantry.
Aside from yummy cheese, tasty tidbits and a simple vinaigrette. The greens have to be the best. Being the foundation of the salad they have to be fresh and have great flavor. We buy ours from White Gate Farm in East Lyme. Yes, they have greens this time of year. The last batch of greens I bought for salad was mache and arugula. They also have great mustard greens, two kinds of watercress, and a gourmet salad blend. Their selection does change regularly, but they are great at sending weekly updates via email.

Simple Vinaigrette

1/2 cup White Wine Vinegar

1t Honey, Three Sisters Farm

1t Organic Dijon mustard

kosher salt and fresh cracked pepper, to taste

4T Zoe's Organic Extra Virgin Olive Oil

Whisk together and enjoy.

This makes enough for a few days!

Wheat and Gluten Free

2009-02-24T14:57:00.000-05:00

Last week my good friend Laurencia asked me to be a part of the Shoreline Gluten-Free Association. Although I'm not wheat and gluten intolerant I have many friends and family members who are. At their monthly meeting I learned that 15% of the population is dealing with this daily struggle. I was surprised by how much wheat is out there. The obvious breads, pastas, crackers and sweets are just the tip of the iceberg. Almost every label you read has modified food starch and now the question has to be, "where does that starch come from?" The starch can come from many places. Potatoes, corn, rice and tapioca are commonly used but wheat by far is the most common. This is where the 1-800#'s can be useful, call them up! You finally have a good reason to use your cell phone in the middle of the grocery store.

I already love many different grains; quinoa, millet and the wide family of rice. Matthew and I cook and eat these on a daily basis. We have been looking to incorporate them into catering and now the time has come. With these grains, as with all your foods, you have to be careful of cross wheat and gluten contamination. Always read the labels! Soups and stocks are another culprit for wheat starch. This never occurred to me because I make my own soups and stocks from scratch. If a thickening agent is needed there are great alternatives to a roux. Not only will cornstarch and arrowroot thicken your soups, stocks and gravies it will do so with out the extra butter!

As for those breads, pasta, sweets and crackers....there are so many WF & GF products out there that are very tasty. I was surprised at how great some of the products are, some even tastier then the conventional alternatives. I love Pamela's cookies! You can find many of these products at your grocery store in the health/organic section or your favorite natural food market. I have enjoyed the last week trying out different recipes. I am trying to stay away from recipes calling for additives and that has been a challenge. Although many come from natural ingredients, I'm not a fan. For instance xanthum gum comes from fermenting corn. There is no avoiding this product in commercially made items (Pamela's cookies,) so I choose to avoid them in homemade baking and cooking. When you start looking at these additives you find they are in everything; livestock feed, cat food, baked goods and meat and poultry packaging. I think you catch my drift! Xanthum gum is used in WF & GF baking because it adds stability and strength to wheat alternative flours. I have made some very tasty brownies and shortbread without any xanthum gum. I used the Arrowhead Mill's GF & WF Baking Mix and the batch used contained no additives. This may not always be true, so if important to you read the label every time you buy. Please enjoy!

Alexa's Chocolate Shortbread

1 cup Arrowhead Mill's GF&WF Baking Mix

1/3 cup Green&Black Cocoa Powder

3T corn starch (WF & GF)

1/2 cup Confectioner's Sugar (WF & GF)

3/4 cup butter

1. Put all dry ingredients into food processor bowl and pulse to mix.

2. Add butter to dry ingredients (for easier mixing cut the butter into small cubes). Process ingredients until they come together in a ball.

3. Divide dough in half and roll into logs about 1inch in diameter. Roll in wax paper and refrigerate for at least 2 hours.

4. Slice logs (about 16 cookies per log) and place in baking sheet in a 350 degree Fahrenheit preheated oven. Bake about 12 minutes or until cookies are firm but not colored.

5. Let rest 5 minutes then transfer to cooling rack.

Alexa's Chocolate Brownies

140g butter

200g dark chocolate (WF & GF)

340g cane sugar

4 large eggs, beaten

140g Arrowhead Mill's WF & GF Baking Mix

2t baking powder (WF & GF)

1/2t salt

1t vanilla extract

9x11 inch pan (lined with foil and then greased)

1. Preheat oven to 350 degree Fahrenheit.

2. Melt butter in sauce pan and then add chocolate, stir with heat proof spatula until chocolate is melted. Mix in the sugar. Remove from heat and let cool.

3. Add vanilla to the eggs. Pour egg mixture slowly into the chocolate mixture (be sure to keep mixing so you don't cook the eggs.)

4. Sift dry ingredients together and stir into the wet ingredients.

5. Pour into prepared pan and bake for 30 minutes. Be sure not to over bake.

Our Feathered Friends

2009-02-02T19:21:00.000-05:00

Ok, I know my first post in the New Year and I'm talking about birds. Here in Connecticut we were hit with a pretty big snow storm and what better thing to do then watch our feathered friends. I can't get enough!
Matthew (my husband) has noticed on several occasions I'm in the same position, staring out the same window as when he gets home from work as when he left. I know, how lazy can you be?
I must say very lazy, but they have become my friends. I feed them, water them and care deeply for there well being. I have lost three birds over the last year that I had become very found of. I had a little House Sparrow that just wasn't right, he couldn't fly well. We all know that being able to fly well for a bird is very important. I was hoping that if he just made it through another molt his feathers would be stronger and away he'd go. No such luck!
Then a White-throated Sparrow had a similar story. The Mocking Bird was maybe the hardest. They are such friendly and happy birds. This sweet bird met its fate by a cunning hawk. But, for these sad stories there are as equally happy moments when watching and becoming friends with the birds.
My favorite is about a Carolina Wren. What a trooper. He too had a rough start and couldn't fly well. This time it was only the feathers. He was from a late clutch and must have missed out on some important nutrients because his flight feathers were just not right. The cold didn't get him down. He hunkered down in the basket by our back door. Being such a softy I lined the basket with leaves and pine needles, kept the feeders full and the bird bath heated. Low and behold his next set of flight feathers grew in and away he could fly. But, not to far. I found him a week later; he moved to the basket on our barn. To my surprise he needed the larger basket because he made a friend. My misfit wren now has a mate and I watch their antics everyday around the house.

Love and Patience!!!

2008-06-05T07:34:00.000-04:00

If you have ever disagreed with the saying "dogs are good practice for children" you should try gardening. Most gardening fatalities, when caused by dogs and children can be avoided. After the initial rage subsides you see that it really is all your fault. Yelling and screaming will do nothing, except make you look like a bad pet owner/parent. I can assure you it will not keep them from going in, only a sturdy fence will deture both. They don't see beautiful flowers and tidy rows of veggies. They see fun and easy diggable dirt, something to put in their mouth, touch, explore and my favorite, beat with sticks/tails. You never know, there may be wild Bubba Bears (their favorite toy) and mystical creatures hiding amongst the lupines and peonies or in the rows of radishes and beets.

All which have been the fatalities of the week. I didn't close the garden gate, then the peonies and lupines bloomed. Henri romped through the garden, defecated on the peonies and tried to cover up the lupines. The fragrance we all love moved something deep inside Henri. Matthew said, "Henri must have misunderstood and thought we were saying pee-on-these." It is a very common mistake, I must admit. Brody however took to sampling my herbs, deciding that the flat leaf parsley was most desirable. Again, my fault and I must purchase some edging fence. My sister very kindly gave me enough for our herbs and Brody no longer grazes in them. My perennial beds are left vulnerable and remain a place for mischief.

A little pee never hurt anyone and I was able to salvage some peonies for the dining room table. The lupines will make it I think. Thank goodness I caught them this morning. Their roots were very moist and happy so I put them back in the ground with plenty of compost.

I had called Matthew about deciduous azaleas on sale this week at Nature Works when I saw the destruction. I must admit I had to get off the phone fast to save myself any embarrassment. Some tears were shed, but I did not yell!!! Henri, knowingly guilty went straight into his box and stayed there the rest of the morning. He took no chances on coming out.

Henri loves to dig: flower beds, newly planted grass seed, container plants even in the living room...
Brody is a true Lab and wants to eat everything: morning lilies, herbs, lemon grass...

I should have been better prepared this spring!!!

Shepherd's Pie

2008-06-04T07:18:00.000-04:00

On this rainy day I'm heading out with my friend Marie and hitting some of my favorite farms. We are going to Four Mile River for beef and pork, Scott's for strawberries, White Gate Farm for produce and eggs and Beaver Brook for lamb, cheese, raw milk and yogurt!!!

This spring I came up with a tasty variation of an old classic. I didn't have any milk or butter, but I had lamb, potatoes, carrots and parsnips. So I made the Shepherd's Pie without mashed potatoes. The horror of such an invention rang loud and clear throughout my family. Then to boot I brought it to Easter, but much to my family's surprise it was very good. They were actually fighting over who got to take home the leftovers. So here is the recipe!!!

2-3# ground lamb
Extra Virgin Olive Oil

3-4 large onions, small dice
3-4 large parsnips, peeled and small diced
6 carrots, peeled and small diced
4 cloves garlic, minced
2-3 t dried rosemary (fresh if you have it)
2-3 T ap flour
2-3qt favorite stock (we always have home-made in the freezer, I used beef for mine)
1-2 cups favorite red wine (use what you like to drink!!!!)
salt and pepper, to taste

3-4 large potatoes (do not peel)

Preheat oven to 350 degrees Fahrenheit.
In an 3-4qt oven/stove proof casserole (I love Le Creuset) brown your lamb in olive oil. Once browned strain fat from lamb and set aside. Now cook veggies in the same pan, you made need to add more olive oil. Cook veggies until slightly caramelized and add back the lamb, dust with flour and cook a few more minutes. Deglaze with your red wine and then add the stock. You may have stock left over, make sure to save room for potatoes. (I didn't have my large Le Creuset when I first made this and if you don't either do what I did!!! Prepare in the pan you have for the stove top and then transfer to a oven proof casserole and cover with foil instead if the lid.)
Let lamb mixture simmer on the stove while you prep your potatoes. Wash potatoes well because we won't be peeling them. Slice potatoes thin on a mandolin if you have one. Be careful of your fingers!!!! I have sliced them by hand using a sharp knife-this takes just a few more minutes. Now arrange slices on top of casserole and cover and bake (on a foil lined sheet pan, juices may run over) for 45 minutes, remove cover and bake another 15 minute (this will help brown the potatoes.)

If you have potato slices left, make some potato chips! You went to the trouble to slice them -don't just throw them away!!!

I hope you find this as tasty as we did. I know my ingredient amounts may look vague, but use your discretion. Remember, this started as a peasant dish to use up leftovers!!!!

What to buy for Father's Day?

2008-06-03T06:44:00.000-04:00

While checking my email this morning I received one from D'Artagnan. They are a supplier of specialty food and they also send mail order to foodies everywhere. This email was for the Dad's, starting with The Shameless Carnivore's Feast!!! It sounds great with all free range meats: bison, wild boar, venison, veal, fois gras.... Yes, there are some humane/free range fois gras farms, I have been to one in the Hudson Valley. People are right by saying "know your food" and that starts from the beginning. Knowing the gardener and the farmer, if you trust these people you can only hope to trust those down the line (growers, harvesters, butchers, etc...) For more on this there are a ton of books that have said this much more eloquently then I (a very good place to start: http://www.michaelpollan.com/.)
My dad is easy, this would be a perfectly suitable gift and as a matter of fact for almost all the fathers I know. Every retailer that send emails for Father's Day sends things about food and mostly things for cooking meat! Even Brookstone; with the electronic meat thermometer that beeps when your meat is ready!!! This isn't entirely fair but this may be the most affordable option. I don't think any of us are going to be buying a Bose for our father's this year. I can think of a handful that deserve one, but it's a pretty penny! Hopefully most will have the pleasure of knowing their father as well as I do and this won't be a problem.
But remember there are grilled veggies, tofu, temphe patties, etc... These are all very yummy alternatives that these grilling tools can be used for. Even the thermometer for those who eat fish and poultry. If your dad is a vegan dress them up with a balsamic reduction, pesto (leave out the parmesan and use tofu) and salsa. Not a vegan add a sprinkle of feta or his favorite cheese and a runny farm raised egg is always great over veggies. Also any marinade you love on fish, poultry or beef can be used with meat alternatives. The best way to serve these items to your carnivores is do not lie!!!! Don't you dare call them sausage, burgers, bacon, etc... Even turkey or chicken burgers, if they are not beef you better make that clear!!! I think you catch my drift, nobody likes a liar!!!!
My father is a good man and he will try most everything I make. Sometimes I don't always like the criticism, but he tried it and that is what counts!

Quiet Day!

2008-06-01T16:17:00.000-04:00

Sunday mornings start off my week for catering. Strategies has been having me cater their seminars now for three years. We have a great relationship and things have always run smoothly. They call me the Friday before, let me know the count and any dietary restrictions and I have free creative license. Today's lunch was yummy. I made a delicious baked ziti with feta, mozzarella, Parmesan and broccoli in a very simple cream sauce. With just a sauce of cream the cheeses are able to shine through while not over powering the broccoli florets. They also had a green salad with a balsamic vinaigrette, wild mushroom puffs and homemade oatmeal cookies with butterscotch chips. I always make sure they have a tasty snack and dessert. Catering lunches like this are the best, because now I have the rest of the day to myself!!!
Matthew and I are spending a quiet day at home with the dogs. They are very upset I didn't mention them in my profile, considering they are also two very trustful companions. Brody is
our Black Lab and Henri is our Sealyham Terrier. They are quite a dynamic duo; they pretend to despise one another, but I know better. I surprised them one day coming home early from a walk and caught them snuggled up together on Brody's bed! I didn't make a big deal of it so not to make them feel conspicuous.

I have been enjoying this laid back day, the week of yard work has caught up with me. I don't expect much sympathy because it's all self inflicted but landscaping is back breaking work. I don't know how people do it day in and day out. Those darn weeds don't know it's Sunday!!! I'm hoping to get a good grip on things this summer to make next summer much easier. I did do some container planting so the day hasn't been a total waste, but I can hear the Bittersweet laughing as it's choking the life out of trees!!!

The garden!

2008-05-31T07:07:00.000-04:00

Our house is in great need of repair; we have an awesome little 1800's farm house. I feel overwhelmed working on the inside, so I have taken to working on the yard. My first project of the spring was to take out 17'x17' portion of the front lawn and put in a vegetable garden. To my surprise I finished the day I started and all ready have my plants in the ground! My desire to have the vegetable garden stemmed from my friend Timothee giving me a pressure cooker last summer. I went canning crazy, I sent Matthew all over looking for produce. Peaches and strawberries from Scott's, tomatoes and peppers from Urban Oaks and various Farmer's Markets. The best thing is to find a place that will save you seconds. We got bushels of peaches at bargain basement prices, we had enough peach marmalade to last the winter and then some. So I'm hoping to get a lot out of our garden. I planted cucumbers, eggplants, summer squash, pole beans, bush beans, peas and countless tomatoes. Now the waiting begins, other then watering, composting and some weeding there isn't much to do.

Although the marmalade was very tasty the best thing I made was a mole sauce. It was far from traditional moles, but so delicious. I made chili all through the winter with the sauce as the base. The sauce ended up being very versatile and worked with turkey, beef, tempeh and beans. I used dark purple brandywine tomatoes and these yummy chocolate habaneros. I thought it was clever using both these varieties because they already had a chocolate hint to them. I didn't have classic Mexican chocolate so I used Green & Black organic cocoa powder and it sure did the trick!!! This was one of those recipes I just winged and I hope I can recreate it this year. I will be sure to take plenty of notes and write a recipe.

Now to the rest of the yard. I don't have picture of the vegetable patch yet, so my flowers will have to do for now!!