Buttermilk Waffles

Buttermilk Waffles

My favorite magazine "Cooks Illustrated" printed a recipe in the May-June 2010 edition titled Buttermilk Waffles. Three tips given by the editor Andrea Geary are, to use the buttermilk powder, seltzer water for a lighter waffle and not to place a waffle on a plate when it is removed from the waffle iron. Place it on a cooling rack placed on a baking sheet in the oven while the remainder bake. This third tip lessens the chance of the waffle becoming soggy.

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Ingredients:

2 cups unbleached all purpose flour

1 Tablespoon sugar

1/2 teaspoon table salt

1/2 cup dried buttermilk powder

1/2 teaspoon baking soda

1/2 cup sour cream

2 large eggs

1/4 teaspoon vanilla extract

1/4 cup vegetable oil

1 1/4 cup unflavored seltzer water (not sparkling water)

***

Directions:

Adjust oven rack to middle position and heat oven to 250 degrees. Set wire rack in rimmed baking sheet and place baking sheet in oven. Whisk flour, sugar, salt, buttermilk powder, and baking soda in a large bowl to combine. Whisk sour cream eggs, vanilla, and oil in medium bowl to combine. Gently stir seltzer water into wet ingredients. Make well in center of dry ingredients and pour in wet ingredients. Using a rubber spatula, gently stir until combined. Batter should remain slightly lumpy with streaks of flour.,

Heat waffle iron and bake waffles according to manufacturer's instructions. (use about 1/3 cup for 7 inch round iron. Transfer waffles to rack in warm oven to hold for up to 10 minutes before serving with butter and maple syrup.

Yield: Eight 7 inch waffles.

Multi-Grain Waffles

Multi Grain Waffles

Weekly I receive an email from Heidi Swanson whose blog is 101 Cookbooks. This week she sent this recipe with a photo of the waffles. I too am trying to finish up perishables from my cupboards and freezer in preparation for my summer absence and this recipe had great appeal.

Ingredients:

1 1/2 tablespoons poppy seeds

2 cups buttermilk

1 cup barley flour

1/2 cup oat flour

1/2 cup rye flour

1 tablespoon cane sugar

1 tablespoon baking powder

scant 1/2 teaspoon fine grain sea salt

3 large eggs, whisked

1/3 cup unsalted butter, melted and cooled a bit

***

Directions: If you happen to remember, soak the poppy seeds in the buttermilk overnight, if not, it's no big deal. Just add them to the wet mix later on. Preheat your waffle iron. I set mine to medium heat, but you'll have to play around a bit with the settings on your particular waffle iron to settle on the right temperature.

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In a large bowl mix the flours, sugar, baking powder, and salt together. In a separate bowl whisk the eggs into the buttermilk mixture, then whisk in the melted butter. Whisk the wet ingredients into the dry and stir until just combined.I use about 1/2 cup of batter per waffle. Close the iron, and resist the urge to peek for a couple of minutes, the waffle needs time to set and develop a bit of a skin. After that you can check to see how your waffle is coming along. Cook until deeply golden. If you aren't eating the waffles immediately, keep in mind they can get a bit soggy if you place them directly on a plate. I tend to set hot waffles on a metal cookie rack in a warm/hot place while cooking the remainders. Serve with syrup, preserves, or sprinkled with more Muscovado sugar. Makes 6 - 8 standard waffles.Multi grain Waffles

Potato Bacon Torte

Potato Bacon Torte

I saw this dish prepared on the cooking channel by Melissa D'Arabian. It certainly sounded and looked enticing but I had a little difficulty with the whipping cream. I thought of the grams of fat and cholesterol. I will try my attempt with a Bechamel sauce for less fat and fewer calories.

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Ingredients:

4 strips bacon
3 sprigs fresh thyme
2/3 cup heavy cream
2 Pie Crusts, recipe follows
3 medium baking potatoes. peeled
Salt and freshly ground black pepper
1/4 cup grated Gruyere cheese
1 egg yolk, whisked with a splash of water  
Directions:
Preheat the oven to 375 degrees F.
In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.
Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.
Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.)
Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.
Pie Crust:
1 cup butter (2 sticks), cubed and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 tablespoons ice water
Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients. Yield: 2 (9-inch) pie crusts

Chicken Piccata With Pasta And Mushrooms

Chicken Piccata With Pasta and Mushrooms

This chicken piccata replicates the rich lemon-caper sauce without the extra butter found in the classic Italian recipes. Make it a meal by sprinkling freshly grates Parmesan cheese, if desired and serve sauteed zucchini on the side.

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Ingredients:

6 ounces whole-wheat angel hair pasta
1/3 cup flour, divided
2 cups reduced-sodium chicken broth
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
4 chicken cutlets (3/4 to 1 pound total), trimmed
3 teaspoons extra-virgin olive oil, divided
1 10-ounce package mushrooms, sliced
3 large garlic cloves, minced
1/2 cup white wine
2 Tablespoons lemon juice
1/4 cup chopped fresh parsley
2 Tablespoons capers, rinsed
2 teaspoons butter

***

Directions:

Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.

***

Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour, Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate and keep warm.

Heat the remaining 1 teaspoon 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until the release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.

***

Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce. Serves 4

A Re-Run

click to enlarge

A Re-Run

Last week we had visitors. My cousins from Arizona spent a few days visiting. Since Larry was stationed at Shelter Island while he served with the U.S. Navy, we wanted to share the changes of the waterfront since he last was in that area. When we came to this monument, we thought it would be fun for him and his wife to do a reenactment of the monument. Sara and Darla, this is to show you what a good time we had while your parents visited.

Kahlua Cake

Kahlua Cake

This recipe was posted with a product advertisement. I have made this same recipe with Sherry instead of Kahlua. It is a great recipe to have on hand when you have short notice of someone stopping by to visit.

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Ingredients:

1 package Golden Butter Cake Mix

4 eggs

1 cup sour cream

1 pkg. vanilla instant pudding (3 1/2 oz.)

3/4 cup oil

1 teaspoon vanilla

1 cup firmly packed brown sugar

1/3 cup Kahlua

1 cup chopped pecans

***

Directions:

Combine cake mix adding 1 egg at a time, beating well after each addition. Add sour cream, pudding, oil and vanilla. Mix well.

Divide batter in half. To one half add brown sugar, Kahlua, and pecans.

Grease bundt pan.

Pour 1/2 of the pecan mixture, then all of the plain mixture, then remaining half of pecan mixture. Run a knife through mixture to marbleize.

Bake 1 hour and 15 minutes at 350. degrees. Check cake in 1 hour.

Gruyere And Parmesan Cheese Souffle

Gruyere and Parmesan Cheese Souffle

Our daughter Barbara has shared another great sounding souffle recipe which she has prepared. It is always fun to visit Barbara as she serves such delightful and delicious menus. Barbara found this recipe on Epicurious.com.

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Gruyère and Parmesan Cheese Soufflé

Ingredients:

Grated Parmesan cheese

1/4 cup butter

5 Tablespoons all-purpose flour

Pinch of cayene pepper

Pinch of ground nutmeg

1 1/4 cup whole milk

1/4 cup dry white wine

6 large egg yolks

1 teaspoon salt

1/4 teaspoon ground black pepper

1 1/4 cup plus 2 Tablespoons packed coarely grated Gruyere cheese (about 6 ounces)

1/4 cup finely grated Parmesan cheese

8 large egg whites

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Directions:

Position rack in center of oven and preheat to 400°F.

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Generously butter one 10-cup soufflé dish or six 1 1/4-cup soufflé dishes; sprinkle with Parmesan cheese to coat. (If using 1 1/4-cup dishes, place all 6 on rimmed baking sheet.)

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Melt butter in heavy large saucepan over medium heat. Add flour, cayenne pepper and nutmeg. Cook without browning until mixture begins to bubble, whisking constantly, about 1 minute. Gradually whisk in milk, then wine. Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes. Remove from heat.

***

Mix yolks, salt and pepper in small bowl. Add yolk mixture all at once to sauce and whisk quickly to blend. Fold in 1 1/4 cups Gruyère cheese and 1/4 cup Parmesan cheese (cheeses do not need to melt).

***

Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm soufflé base to lighten. Fold in remaining whites. Transfer soufflé mixture to prepared dish. Sprinkle with remaining 2 tablespoons Gruyère cheese.

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Place soufflé in oven; reduce heat to 375°F. Bake soufflé until puffed, golden and gently set in center, about 40 minutes for large soufflé (or 25 minutes for small soufflés). Using oven mitts, transfer soufflé to platter and serve immediately.

Pavlova

Pavlova

This dessert is from the files of Ina Gerten a.k.a. The Barefoot Contessa. The dessert is named for the Russian ballerina Anna Pavlova. I found the recipe quite easy to follow and the results quite light and not sacrificing that satisfying need for something a little sweet to finish the meal. This was my Easter dinner dessert.
Ingredients:

4 extra-large egg whites, at room temperature

Pinch kosher salt
1 cup sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
1/2 teaspoon pure vanilla extract

Sweetened Whipped Cream, recipe follows
1/2 pint fresh strawberries, hulled and sliced
1/2 pint fresh blueberries
1/2 pint fresh raspberries
Triple Raspberry Sauce, recipe follows

***

Directions Preheat the oven to 180 degrees F.

Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)

Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.

Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.

Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.

Sweetened Whipped Cream:

1 cup cold heavy cream

1 tablespoon sugar

1 teaspoon pure vanilla extract

Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!

Yield: 1 cup

Triple Raspberry Sauce:

1 half-pint fresh raspberries

1/2 cup sugar

1 cup seedless raspberry jam (12-ounce jar)

1 tablespoon framboise liqueur

Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill. Yield: 2 cups

Tortilla Soup

Tortilla Soup

Several years ago I bought a cookbook from a restaurant in Dallas known for serving wonderful food. The Restaurant was called "Under The Mushroom". The cookbook had a small mushroom printed next to recipes that were served in the restaurant. I found a recipe for Tortilla Soup and thought some day I would prepare it. Today was the day. Needless to say lunch turned into dinner. I do have my edition of shortcuts posted at the end for time savers. The frying of the tortilla strips seemed to take forever.

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Ingredients:

10 corn tortillas cut in strips

1/4 cup oil

4 green bell peppers, quartered

2 tomatoes, peeled, seeded, and chopped

1 onion, minced

1 galic clove, minced

1/4 cup oil

8 cups chicked broth

3 cups sharp cheddar cheese, grated

(*I added 1 teaspoon of ground cumin and next time I will add 2 teaspoons)

***

Directions:

In a skillet fry tortillas in oil, adding more oil if needed, until the strips are golden. Drain on paper towels. Saute the green peppers in the remaining oil until they are browned. Drain on paper towels and tear into pieces. Saute tomatoes, onion, garlic in 1/4 cup oil until they are soft. Add chicken broth and bring to a boil. Salt to taste. Divide the tortilla strips, peppers, and cheese among six bowls and pour the boiling soup over them. Serves Six

My shortcut! Buy tortilla strips or chips and break the chips, dice the green pepper it browns faster, minimize oil for frying. Frying tortilla strips took almost 2 hours. Way too long to spend making soup.

Spinach Souffle with Sun Dried Tomatoes and Asagio Cheese

Spinach Souffle With Sun Dried 
Tomatoes and Asagio Cheese

Our daughter Barbara who is such a great cook and a source of many ideas I incorporate at holiday time or family gatherings sent this recipe to share with you. I want to say a big thank you Barbara and know your dad will soon enjoy this souffle.

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Ingredients:

4 egg yolks

4 egg whites at room temperature

1/4 cup flour

1/4 cup butter

1 cup 1% milk

1 1/2 cups shredded Asagio cheese

10 ounces frozen spinach, defrosted, water squeezed out

10 sun dried tomatoes, chopped

***

Directions:

Preheat oven to 350 degrees.

***

Melt butter in a medium pan. Add flour, stir constantly till it's combined, smooth and bubbly. Add in milk, stirring constantly and continue to cook until the mixture is smooth and thick. Add cheese, stir to melt. Add spinach and sun dried tomatoes. Combine and then remove from heat.

***

Separate the eggs, taking care that none of the yolk mixes into the whites, otherwise they will not beat. Allow spinach mixture to cool slightly then mix in egg yolks.

***

In a large bowl beat the egg whites till they are white and fluffy, taking care not to over beat. Carefully fold in the whites into the spinach mixture. Pour the mixture into the prepared ramekin dish and bake for 35 minutes. *Do not open the oven door while you are baking the souffle Serve immediately.

***

Difficulty Level: Easy

Barbara's notes for the recipe: Barbara used sun dried tomatoes packed in oil (about 1/2 cup), let the oil drain out before you mix them in. I added about 1 teaspoon cream of tarter when I was whipping my egg whites.

Recipe adapted from Mango Tomato.

Toffee With Almonds

Toffee With Almonds

Ingredients:
1 cup butter

1 cup sugar

1 tablespoon water

Topping

1 pound chocolate, melted

4 cups toasted almonds

Directions

Melt over medium high heat with candy thermometer to 290 degrees or high crack stage.  Meanwhile prepare two baking sheets with sides or jelly roll pans with parchment paper.  Toast 4 cups almonds.

When candy thermometer reaches 290*F, carefully pour the toffee into the prepared pans.

Topping:  Melt chocolate.  Spread half of melted chocolate over toffee and half of the toasted chopped almonds. 

Prepare over to 200. 

Lift the parchment paper and flip the toffee and spread the chocolate on the opposite side.  Spread   the second side with remaining chocolate and spread the the remaining almonds.

Place in oven to allow chocolate to evenly melt. When cool place in refrigerator for thee hours.  Break into smaller pieces.

Crab Louie Salad

Crab Louie Salad

Ingredients:

Salad Dressing:

1 1/4 cup mayonnaise

1/3 cup oil packed sun-dried tomatoes, chopped

1/4 cup milk

1 1/2 tablespoon fresh chives, chopped

1 1/2 tablespoons parsley, chopped

1 tablespoon fresh lemon juice

1 1/2 teaspoon Worcestershire sauce

1/4 teaspoon Tabasco sauce

Directions:  

Place ingredients in a bowl and blend until well mixed.  Store up to 24 hours in a covered container.

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Salad:

12 cups romaine lettuce, torn in bite size pieces

1 pound asparagus trimmed to 5" lengths

1 pound lump back fin crab meat

   (or salmon to make Seafood Louie)

1 cup cherry tomatoes, cut in halves

2 hard boiled eggs, cut in wedges 

Directions:

Blanche the fresh asparagus for three minutes in boiling water.  Remove to ice water to cool.  Allow to drain before using.  Pat dry with paper towels.

Toss romaine lettuce with dressing.  Mound the greens on plates. Garnish salad with asparagus, cherry tomatoes, crab meat (or salmon) and lemon wedges.  Serves 4 to 6.

Hummus With Green Goo

Humus With Green Goo

This hummus keeps nicely, refrigerated, for a few days, but is best served at room temperature. As Heidi notes in her recipe, the hummus might thicken in the refrigerator. If this happens, you can simply thin it with a splash of water. Adjust with salt and lemon juice if needed as well. If you are sensitive to heat, you can deseed and devein the jalepeno.

***

Ingredients:  
Humus:
1 Pound dried chick peas or garbanzo beans, soaked in water for at least 4 hours

1 teaspoon baking soda

1 cup water, scant

1/2 freshly squeezed lemon juice

1 1/2 teaspoons fine grain sea salt

1/3 cup tahini

***

Green Goo:

1/4 cup Italian parsley

1 jalapeño, destemmed

1 large clove garlic

sacnt 1/2 teaspoon fine grain sea salt

2/3 cup extra virgin olive oil

***

In a large pot cover the chickpeas with 2 inches of water. Bring to a boil over medium heat. Add the baking soda, and reduce the heat. Simmer, skimming any foam from the surface, until the chickpeas are soft but still structured, roughly an hour. Drain. Place 4 cups (1.5 pounds) of the cooked chickpeas in a food processor. (You can set aside any remaining chickpeas and have them as a snack or use them in a stew or soup.) To the food processor add the water, lemon juice, and salt. Process for three minutes or until completely smooth. Scrape down the sides of the bowl once or twice along the way. If you like your hummus thinner add more water a small splash at a time. Add the tahini, process one more time. Taste and adjust the seasoning, add more salt or lemon juice if needed. Transfer the hummus to a serving bowl.

***

To make the "green goo" rinse out the food processor bowl, and use it again, and if you don't have a food processor, you can certainly do a hand-chopped version. Pulse the parsley, jalapeño, garlic, and salt in the food processor. Slowly drizzle the olive oil into the mixture while the processor is running, until an green emulsion is created. Transfer to a jar, taste, and adjust the seasoning. Drizzle the hummus generously with the green goo. Serve with pita chips, crackers, flatbread, or toasted lavash. 
Makes 4 cups of hummus.

Adapted from

Insalata's Mediterranean Table written by Heidi Insalata Krahling of Insalata's Restaurant in San Anselmo, California. Sent to me by Heidi Swanson og 101 Cookbooks Blog.

The Ruins Of Casa Grande

The Ruins of Casa Grande

Last week we visited cousins in Casa Grande AZ. They were eager to share the sights of their new home and community having moved less than a year. I photographed the "Ruins of Casa Grande" of the Hohokum Indians which dates back to the year 300 Common Time.

The building is four stories high and sixty feet long and is the largest structure known from the Hohokum times. The walls face the four cardinal points of the compass. A circular hole in the upper west wall aligns with the setting sun at the summer solstice. Other openings align with the sun and moon at specific times. Knowing the changing positions of the celestial objects also meant knowing times for planting, harvest, and celebration.

Sierra Madre Wisteria Festival

The Original Vine Planting

Sierra Madre Wisteria Festival

Sunday March 13, we joined with the Travel Club members of our community and traveled to Sierra Madre to visit the two homes covered by a 116 year old Wisteria Vine. The vine was originally purchased by Alice Brugmans and her neighbor Mrs. W. B. Crisp when they drove by horse and buggy to Monrovia to purchase the gallon can plant for seventy-five cents. Today this beautiful vine covers a trellis and the rear of two homes. We arrived a little early in the season this year to see the vine in full bloom but it did show its splendor. Amazing that the vine grows one inch per hour. It is estimated to produce 1.5 million blossoms and weigh 250 tons and has branches that extend 500 ft. Information can be found at www.wisteriafestival.com

The small town in the Pasedena area celebrates annually with a Wisteria Fesstival. Vendors set up stands retailing jewelry, wood items, pictures, art work, and garden items.

We treated ourselves to a wonderful High Tea at the Four Seasons Tea House in Sierra Madre. I must admit it was the best Tea I have attended in many years.

Toasted Cumin Shallot Oil ~ Infused Oil

Toasted Cumin Shallot Oil

Infused Oil

A specialty at Maderas Country Club Restaurant is the lunch menu. Recently I chose an entree of:
Ingredients:

seared scallops served with

lentils seasoned with

crisp apple wood bacon,

sauteed mushrooms, and

garnished with a grilled green onion,

served drizzled with toasted cumin shallot oil.

I truly enjoy any lentil dish. I copied the description from the menu thinking I could duplicate the dish. I searched the internet for a source of the oil all to no avail.

Last week I returned to the restaurant for lunch asking the server if she would inquire for me the source of the infused oil. She returned to the table saying the source was a restaurant supply house. Not giving up easily I thought perhaps I could duplicate the oil.

Today I took my friend Laura, who is visiting from Calgary, to the Maderas CC for lunch. I was also hoping to purchase enough of the oil to prepare the dish this weekend if the chef would agree. The Executive Chef Earl Schryver came to our table with the recipe in hand. 

After sharing our compliments of the lunch we enjoyed, the chef shared tips on preparing the lentil dish. I returned home and the freshly made infused oil is now in my refrigerator. With the chef's permission, I am sharing the infused oil recipe. I have printed the chefs recipe measurements yielding 2 3/4 cup oil as shared with me. The measurements in parentheses which yields a 3/4 cup which is more manageable for home use. It is a delicious accompaniment with this dish.

Toasted Cumin Shallot Oil

4 Tablespoons Cumin seed      (1 Tablespoon)

2 cups E.V.Olive Oil                (1/2 cup)

1/2 cup lemon juice                  (2 Tablespoons)

2 oz. shallots, cut in 1/4s          (1/2 oz)

Salt and Pepper to taste            S&P to taste

***

Toast cumin seeds and shallots in small heavy skillet over medium heat until fragrant, about 2 minutes. Cool. Put everything in a blender except the lemon juice. Blend until liquefied. Slowly add lemon juice. Blend until emulsified.  

Julian California

Which Way To Go The Main Street Of Julian Julian Real Estate An Original Soda Fountain The Town Hall Of Julian California

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Julian California is in San Diego County and today is most notably identified for Apple Pie. Once a silver mining town, the locals have tried to preserve its charm of that era.

***

Apple orchards dot the highway entering the town advertising Julian's Apple Pie. My husband suggested that we have "our dessert" first and then have lunch in Borrego Springs following our visit to the dessert. We entered a small pie shop which offered Apple Pie, Apple Caramel Pie, Apple Praline Pie, and Dutch Apple Pie. Twenty people was the seating capacity of the pie shop and capably managed by two ladies who were the pie makers, bakers, slicers, and servers. We were amazed at the size of the slice but doubly amazed with the wonderful taste and flaky crust! It is worth the stop if you travel Route 78, just twenty-seven miles east of San Diego. You will be entertained walking the two blocks of the business district able to visualize the bygone era which developed Julian in its earlier days.

A Glistening Jewel In The Desert

St. Richards Catholic Church

Leaving the Anza Borrego Desert, we saw what appeared to be a small mission off in the distance. We then noticed a car coming down a road which appeared could be leading to the area. When we arrived at the intersection the road marker read Church Rd. Approximately one mile down the road we found a beautiful well maintained area with three churches, an Episcopal, Methodist and the Catholic church. We stepped inside the Catholic Church and were so amazed at the architecture and beautiful art glass windows. The congregation couldn't be very large as the seating capacity of the church was possibly one hundred or less. It was truly a glistening jewel in the desert.

Anza Borrego Desert

Click on photos to enlarge detail

The Desert Consists Of Over 600,000 Acres. Cactus In Bloom Brittle Bush Mr. Jackrabbit Cactus Showing New Growth A Very Tiny Red Flower Covers The Desert Floor

Mountain View In Desert

Anza Borrego Desert

Approximately seventy-five miles in a north-easterly direction from our home lies the Anza Borrego Desert. San Diego County has four diverse climates. They are coastal, inland, mountains, and desert. The drive to the desert is very hilly with hairpin and sharp "S" curves transversing a very scenic mountain drive. We arrived for what had been advertised as blossom time in the desert. While there were blossoms, the park rangers explained the colors have not yet come into full blossom. We did get to see a satisfying display.

***

The interesting fact that I learned is the Sea of Cortez once extended the distance to Palm Desert, CA. Land slides filled in the area and now the sea extends as far north as the Baja. This created our Anza Borrego Desert.