Creative Cookery in Las Vegas

We watched The 100 Foot Journey the other night and as I watched the aspiring young chef revel in the sensuous beauty, smells and tastes of his creative cookery, it reminded me of my sister-in-law, Mary. She's one of those cooks that just knows what goes with what and how to prepare anything. She can coax the absolute best tastes out of everything she cooks. Mary loves to cook and we always benefit from her expertise.

I watched her prepare dinner the other night with a rainbow of fresh, colorful veggies she'd just bought at the local green grocer, Sprouts. I asked where she got the recipe for the Roasted Veggies and Pasta she was preparing . “Oh, I just made it up. In fact, I sent it into Taste of Home Light and they're publishing it soon”, she said rather matter-of-factly.  Really? The meal was tantalizing to the eye and to the taste buds, yet light and filling. David and I had seconds. I prayed there'd be some left for breakfast.

Mary's Roasted Veggies with Pasta & Sausage

Recipe Type: Main Meal

Cuisine: Light and Healthy

Author: Mary Ramirez

Ingredients

• 1 red pepper
• ½ lb fresh broccoli
• ½ lb grape tomatoes
• 1 green pepper
• l lb fresh asparagus spears
• 2 links sausage, chopped/browned
• 1 red onion
• ½ lb mushrooms
• 5 cloves of garlic, minced
• 1 lb penne pasta
• 3 Tbsp olive oil
• 1 tsp basil
• Salt and pepper to taste
• Parmesan cheese

Instructions

1. Coarse chop the peppers, onion, broccoli and asparagus.
2. Toss with 2 Tbsp of olive oil, basil and salt and pepper.
3. Lay in a single layer on a cookie sheet and place in a 400F oven for 30 minutes.
4. Toss minced garlic, coarsely chopped mushrooms and whole grape tomatoes in the remaining 1 Tbsp of olive oil and add to other veggies.
5. Return to oven for another 20 minutes or until veggies are roasted and tender and tomatoes burst.
6. Remove from oven and set aside.
7. Veggies can be roasted in advance and added when you're ready to eat.
8. Cook the pasta according to directions, reserving about ½ cup of pasta water.
9. Remove sausage from casings and brown.
10. Combine roasted veggies, hot pasta and sausage in a large casserole and toss gently.
11. Add some pasta water as necessary to bind the ingredients.
12. Sprinkle with freshly grated parmesan. Serve in pasta bowls.

Notes

Mary uses a high protein penne and chicken sausage to make this a light, nutritious meal, but you can use any pasta you wish and the sausage of your choice.

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American Brownies and a Cuppa, Anyone?

 

According to Wiki, a chef at Chicago's Palmer House Hotel concocted the first brownie recipe when Bertha Palmer asked him to create a special dessert for ladies attending the 1893 Chicago World's Fair. “It should be smaller than a piece of cake, though still retaining cake-like characteristics and easily eaten from boxed lunches”, she instructed. These first brownies featured an apricot glaze and walnuts and they are still being made at the hotel today according to the original recipe.

Now that we're back aboard and getting ready for departure, many of our Aussie friends are dropping by to say hello … and goodbye. It's typical to have two or three or even four visitors aboard, all chatting and sipping a cuppa. The tea kettle stays busy and there always seems to be just enough mugs to serve the coffee or tea. I like to have some sort of sweet to accompany the tea and coffee and American Brownies are always a hit. They're easy to make and I typically make a large batch of the dry ingredients in advance, so it's even more convenient. I first found this recipe in the KISS cookbook, but I've seen variations of the theme using mayonnaise (yes, mayo) many times since. Hope you enjoy it. They're particularly fudgy, but I purposely lost the apricot glaze.

The basic brownie mix:

3 c sugar

2 c flour

2 c unsweetened baking cocoa

1-1/2 tsp baking powder

½ tsp salt

Combine all ingredients well and store in an airtight container in a cool, dry place.

Brownies

Author: Marcie Connelly Lynn

Ingredients

• 2 c basic brownie mix
• 1 tsp vanilla
• ½ c mayonnaise (I prefer Hellmans)
• 2 eggs
• Optional: ½ c chopped nuts and/or mini chocolate chips

Instructions

1. Combine eggs, vanilla and mayo in a medium bowl. Add the brownie mix and blend until smooth. Mixture will be quite thick. Add nuts or chocolate chips. Pour into 8” square pan, prepared with cooking spray. Bake in 350F (180C) oven for 20-25 mins or until slight imprint remains when lightly touched with finger.
2. Alternative: Hold off adding the nuts to the batter and instead sprinkle on top of the batter before putting it in the oven.

Notes

Short on eggs? You can substitute 1 tbsp white vinegar for an egg in a pinch. Some folks also add 1 tsp baking soda as well, but I use just plain vinegar and it works fine. [br]Short on mayo? Add an extra egg and 1/3 cup of vegetable oil

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Eating Well at Mary's Place in Las Vegas

Living with David's sister, Mary, while we're in Las Vegas has not been good for our diets. Mary is a terrific cook. It's not that what she cooks is high calorie or unhealthy, it's more like it's so good, we just eat a lot of whatever she cooks. I'll say “Let's have chicken on the grill for dinner.” Mary will say “Sure, I'll just whip up a rum-citrus marinade and how about a mango salad to go with it? Or maybe asparagus fries? Or both?” Then she ends up making a multi-layered fresh fruit and cream trifle for dessert.  

The asparagus fries, by the way, are absolutely out of this world. She shared the recipe. It's easy and I can even do it on the boat … assuming I can find fresh asparagus. It would be a great side dish or a wonderful appetizer with a Ranch dressing dip, for instance. Give it a try.

Mary's Asparagus Fries

Recipe Type: Side

Author: Mary Ramirez

Ingredients

• 1 lb fresh asparagus spears, rinsed and trimmed (leave them damp)
• ½ c flour mixed with ¼ tsp salt
• 1 egg beaten with 2 tbsp water
• 3/4c panko breadcrumbs mixed with ½ c grated parmesan cheese

Instructions

1. Set up the breading station: Flour, egg, breadcrumbs.
2. Roll a few damp spears at a time … in flour, then egg mixture, then breadcrumbs/cheese mix
3. Lay in a single layer on rack on a sheet pan
4. Cook at 400F (200C) for 20 minutes or until golden brown
5. Add additional salt and pepper to taste.

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Mary thinks this would probably work well for fresh green beans and maybe even halved Brussel sprouts.

When it's time to head back to Nine of Cups, we'll be very happy to waddle back towards the boat, but in the meantime … thanks for feeding us so well, Mary.