Ina's Melted Cherry Tomatoes over Salmon- Divine

Ina- you have  done it again.  I made your Melted Cherry Tomatoes over Salmon last night for dinner and I must say- it was divine. It is definitely  a new "go-to" recipe for my family. Your tips in the recipe really made this dish easy and very  successful!  I have never cooked my salmon so well.

 

 

First I sliced little "cherub" tomatoes in half. they are  truly the only tomato besides the Campari-on the vine tomatoes- to really taste like a tomato this time of the year in Chicago.

 

 

 

 

In general , you saute in olive oil  with onions until melted.

 

Throw in fresh basil.

 

Finish with balsamic vinegar and plate.

 

 

Sear salmon - skin side up- for 4 minutes- without touching- in an iron skillet.

This was an invaluable tip!

 

Flip with a fish spatula and voila- beautiful seared salmon.

 

 

 

Plate with the Melted Cherry Tomatoes.

We served with basmati rice. It was deelish!

 

Thanks Ina! You are my favorite and you have done it again!

Fresh and very healthy for the new year. 

This recipe is in her new book  "Foolproof".

Get this recipe and try it! We loved the tomatoes so much, that we made it again the next night and served it with  beef filets. Again, it was a hit!  This is a versatile  tomato sauce- perfect for many applications.

 

 

 

Sweet Cinnamon Biscuits and Apple Caramel Preserves

I just found a new treat at Fresh Market last week - Callie's Cinnamon Biscuits - in the frozen section.

Finally I had time to try them this morning and they are a little divine bite of deliciousness!  Petite little biscuits are filled with a cinnamon filling and the tops are dusted with cinnamon. These fluffy flaky little morsels are simply warmed in aluminum foil in the oven for 20 to 25 minutes and then promptly devoured.  I served them with Rare Bird  Apple Caramel Preserves  which I found at a local farmer's market. However you can purchase it on-line and I highly recommend it  ( one of my friend's also thought she saw it at Whole Foods) . Big pieces of crisp apple float in this divine caramel sauce and it is awesome on hot biscuits.  I think I will try it on warm brie and a baguette slice for a great fall appetizer. Pared with a couple of applewood smoked bacon slices,  both of these products are great treats for a lazy fall Sunday brunch.

Lemon Chess Pie

it all starts with a bowl of lemons- actully it only takes a couple of them!

puffed and just out of the oven

cooled and ready to eat-

a candied lemon slice with fresh thyme for garnish

flaky thick pie crust - read below for the the easy secret!

warm custardy lemon pie- deelish!

Lemon Chess Pie - no one knows where it got it's name- but it's a staple for most  Southern cooks.  One story says that when the pie was pulled from the oven, someone asked - "what kind of pie is that?' And the cook replied " it's jes pie" and that's how it got its name!   This recipe is my aunts - but all of my aunts made chess pies - plain, chocolate, orange, coconut, you name it - it was made.  My momma made mini ones with chopped nuts on top ( she was ahead of her time on the "one bite" - dessert trend! But it didn't  really make any difference- we just ate 3 instead of one!)  It is an easily adaptable recipe and is in our cookbook - Romancing the Home Entertains" in several versions.  I love to make an orange chess pie or chocolate mint, but this weekend I had a bowl of lemons that need to be used. Besides, lemon is Mr. RTH's - our maintenance man's - favorite flavor.  It is a simple recipe, using ingredients that you probably have in your pantry.   For this pie, I added a little fresh lemon thyme to add a different flavor profile and it was great. And I cheated on the crust - I learned this trick from a Paula Deen show years ago and have done it ever since -  buy two ready made pie crusts. Bring them to room temperature.  Lay one over the other with a few drops of water in the middle and roll both of  them together with a rolling pin. Place in the baking dish.  The double layer pie crust  really mimics a home-made crust and is much more flaky.  Try it and see  what you think!

Lemon Chess Pie

 

 

prepared pie crust

2 c. sugar

1 T. flour

1 T. cornmeal

4 eggs

1/4 c. melted butter

1/4 c. milk

3 T. grated lemon rind

1/4 c. fresh lemon juice

 

Combine sugar, flour and cornmeal in a mixing bowl. Add the remaining ingredients and beat until smooth. Pour into the prepared crust.  Bake in a preheated 350 degree oven for 35 to 40 minutes, or until slightly  set in the middle. It will firm as it cools.

 

Serve warm or at room temperature.

 

Great served with whipped cream!



The Inn at Little Washington

the Inn at Little Washington - formerly a garage- the large front windows were once the garage doors.



the draped entrance to the inn- a charming touch

entrance lobby

bales of hay, zinnias, and gourds make a festive floral display

the inn is a member of the Relais and Chateaux family of properties. Relais and Chateaux was established in France over 50 years ago and is a collection of excellent inns and restaurants throughout the world. All of the properties in the Relais and Chateaux group were chosen for their superb food and the unique and  distinctive beauty that their property offers its guests. 

main dining room with tables spaced far enough apart to have a private conversation

another dining area facing the patio

a sweet spot for breakfast

the lounge  for after dinner drinks and conversation

crisp potatoes stuffed with a "french onion dip cheese" filling and finished with fresh herbs and caviar
to start the meal

" a touch of autumn " soup and cheese puffs  as the next course.  Soup is made of apples, butternut squash, rutabaga, onions, carrots and cream and finished with a touch of maple syrup- divine!

 

pappardelle with chanterelle mushrooms, blenheim apricots and ribbons of country ham

ice cream sandwich - oh help me- please!
Southern Butter Pecan Ice Cream Sandwich with Bittersweet Chocolate and Hot Caramel Sauce

freshly made breads and pastries for breakfast with  homemade jams

a plastic cow rescued from the county fair and repurposed as a rolling cheese cart!  too cute for words!
When the waiter brings him out , they wave an antique toy that makes the sound of a cow moo-ing!

A recent addition to the inn-  a new state of the art kitchen.

pot rack is fashioned over a huge window that lights the room with sunlight during the day's prep time

notice the grooves at the bottom of the buffet to hold the room service trays upright.

the cute bar - where you are first taken when you arrive at the inn and presented with  a signature cocktail to welcome you.
There is no formal checking in at this establishment - no asking for your credit card,etc.  It is like you are arriving at
your best friends home for the weekend.

the well stocked bar

hand painted monkeys in the bar area

the garden off the dining spaces

koi fish in the patio water feature

patio entrance to the dining room

the cutting garden - there is a florist on premises to keep the exquisite arrangements in the inn perfect.

by the cutting garden

the vegetable garden - still producing this late in the season

eggplant ready for the chef

lots of greens

grazing sheep

fresh eggs everyday

a house available to rent through the inn

another cottage for rent

garden in the back of a cute little cottage

perfection!

Opening in  the seventies in the small little bucolic town of Washington, Virginia - less than 2 hours west of Washington, D.C., the Inn at Little Washington is a true gem.  It has consistently received 5 star ratings and has been said to be one of the top 10 restaurants in the world.  And with all of these accolades and numerous prestigious awards, the chef proprietor, Patrick O'Connell is a self taught chef!  How cool is that!  Once you arrive, your luggage is grabbed from you and immediately taken to your room, while you are given a welcome tour and a cocktail in the bar.  It is like they know who you are - no asking for a credit card - just "it's good to have you here - let us show you around"! The decor is whimsical, a little bit Ralph Lauren, a little bit baroque, but very cool. Antiques abound and are upholstered in rich jewel tone colors.  The gardens in and around the property are inspiring and well cared for.  The gift shop was tasty; full of home accessories and books that you wanted-needed to buy. But the highlight of the stay was the food- oh my my!  When first sitting down, you are presented with a specially prepared menu just for you. Surprised with amuse bouches throughout the dinner service, it was a meal to remember forever.  Purchasing Patrick O'Connell's cookbook was a must as it is filled with unique recipes - most simple enough that a home cook could attempt them. Staying at the Inn at Little Washington was a treat beyond words- the staff so nice and down to earth.

If there was such a thing as a "6 Star" rating, the Inn at Little Washington would receive it! If ever in the area, this is a must do!