By Estella Tullgren | Photographed by Deb Peterson
I must take this opportunity to congratulate Deb Peterson for starting her second year with her dream—Marvelous! I am honored that she has allowed me to share my recipes with you. This issue has a mix of recipes. We had a fun day cooking and taking photos. My neighbors, Debbie Love and Martha Sanford, helped me sample the recipes—thanks, girls!
BAKED FRENCH TOAST WITH MAPLE SAUCE
Serves 4-6
Several years ago, Chris and I stayed at a B&B in Breckenridge, Colorado—The Hunt Placer Inn. Each morning we were served a breakfast fit for a king. This was one of our favorites, and when we asked for the recipe, the owners were glad to share.
1 8-ounce baguette, cut into 1-inch slices and soaked overnight (turn once) in a single layer to fit tightly in a 9 X 13 casserole dish in this mixture:
4 eggs
2/3 cup orange juice
1/3 cup milk
1/4 cup sugar
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 1/2 teaspoon vanilla
Whisk together all ingredients, except bread. Pour into dish, layer bread and refrigerate overnight.
Preheat oven to 375 degrees. Pour a little melted margarine into a different 9×13 baking dish. Remove soaked bread slices from old baking dish and place in this one in a single layer. Bake until golden brown—about 35-40 minutes. To serve, place a couple slices of bread on plate. Then sprinkle with powdered sugar and my favorite, blueberries. Drizzle maple syrup over French Toast.
MAPLE SYRUP
About 2 cups
After this cools, I place in a mason jar in the refrigerator. Reheat in microwave as you need to use the syrup on your favorite pancake recipe, waffles, etc.
1 cup maple syrup
1 stick unsalted butter
1/2 cup heavy cream
1/4 teaspoon salt
Bring to a boil over medium heat. Boil rapidly for a minute or two.
This has become a favorite dessert in our house. We also like grilling mango slices, and peach and nectarine halves.
GRILLED PINEAPPLE WITH MAPLE SYRUP
Heat grill pan or use outdoor grill. Place fresh pineapple rings (about 1/2-inch thick) on cooking surface and let both sides get those great looking grill marks. After you place on serving plate, drizzle with heated Maple Syrup. Just wonderful.
CHEESE GRITS AND GARLIC SHRIMP
4 Servings
What can I say…I grew up in the South. I. Love. Grits. Have all your ingredients ready before starting this dish. It doesn’t take long to prepare.
2 cups milk
1/2 cup 5-minute quick grits, not instant
4 ounces grated Colby/Monterey Jack cheese
4 tablespoons butter
6 strips bacon
1 tablespoon vegetable oil
1/2 sweet yellow onion, diced
4 garlic cloves, minced
1 pound large raw shrimp, peeled and deveined
salt and pepper to taste
3 green onions, chopped
2 tomatoes, coarsely chopped
Cook bacon over medium-high heat in a large skillet. Remove bacon and drain on paper towels. Crumble bacon when cool and set aside. Leave bacon grease in skillet. Add vegetable oil, onions, and garlic and sauté for 5 minutes on medium heat or until onions are translucent. Add shrimp and cook while stirring frequently, approximately 4 minutes. Shrimp will turn pink when cooked. Don’t overcook. Season with salt and pepper.
For grits: bring milk to a boil in a saucepan. Slowly add the grits while stirring. When all the grits have been added, reduce the heat to low. Lay all cheese on top, cover and simmer for five minutes. Add butter, salt and pepper to taste and stir well. (A non-stick saucepan is the perfect pot for making these grits.)
To serve: Spoon grits onto plates, top with shrimp and be sure to spoon some of the onion mixture on top, too. Sprinkle crumbled bacon, some chopped green onions, and chopped tomatoes on top. Serve immediately.
AND…speaking of shrimp! There used to be a restaurant in Fayetteville, Arkansas called Nibbles. Their food was divine. Owner Suzi Stephens shared this recipe with me. You will love this recipe. We didn’t prepare this on our cooking day—but when I think of shrimp, this is one of my very favorites. I wanted to make sure you had this recipe.
N’AWLINS BBQ SHRIMP
1 pound raw shrimp (medium to large) peeled and deveined
1 cup butter
4 tablespoons Worcestershire Sauce
2 tablespoons Tabasco
3 tablespoons fresh lemon juice
2 tablespoons fresh chopped garlic
1 teaspoon each: dried basil, crushed oregano and dried thyme leaves
Mix all ingredients, except shrimp, in a large heavy skillet until butter is melted. Add shrimp and cook approximately 10 minutes. Place shrimp and sauce in deep bowls and serve with plenty of crusty French bread. This may also be served over steamed rice or risotto.
TOMATO BASIL SOUP
Serves 6-8
Whenever my sister, Irene, and I get together, one of the things we enjoy is trying out new recipes. We found this one in a Junior League cookbook, and it has become a favorite. Because it uses canned tomatoes, you can have that great tomato taste all year long.
1 28-ounce can crushed tomatoes
3 cups tomato juice
2 cups chicken broth
15 (or more) fresh basil leaves, chopped
1 1/2 cups heavy cream
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Combine the tomatoes, tomato juice and chicken broth in a large saucepan and simmer for 30 minutes, stirring occasionally. Stir in the basil. Let this mixture cool a little before putting in blender—working with a hot mixture can be very dangerous.
Puree the soup in batches in a blender until smooth. Return the soup to the saucepan. Whisk in the cream, butter, and salt and pepper. Cook over low heat until the butter is melted and the soup is heated through, whisking constantly.
Garnish servings with freshly grated Parmesan cheese and croutons. Serve in bread bowls, if desired.
M! April/May 2012
Leave a Reply