Easy Home-Roasted Nuts

Dear Cecily,

I am a transplant to Provence and need a little help. Everyone here seems to know more about cooking and entertaining than I do! What are some nice hors d'oeuvres that you can make well ahead -- say a day ahead -- and that don't need heating or any other attending to before my guests arrive? It'd be nice if they didn't need refrigeration either. I'd like to know something I can make something myself, instead of running to the corner shop. But I find myself too busy on the day of the dinner party to fuss with the hors d'oeuvres. What can I do?
A Bientot,
Mimi from Hyeres

Chere Mimi,

I spent some time in your new hometown myself. What a gorgeous region of France!

Tempting as it is to go to the corner shop and pick up some delicious hors d'oeuvres, with this recipe you won't have to. These home-roasted nuts have enough Provencal flavor to excite all taste buds! They're the perfect solution to your desire for simplicity and your guests' desire for a scrumptious treat to accompany their cocktails. You can make the nuts a few days, or even a week, before your dinner party. Store them in an airtight container in a cool place. Just before your guests arrive, pour the nuts into an attractive dish, and presto, the hors d'oeuvres are done! All that's left is for you to enjoy your guests and the lovely party you've created.

Happy Cooking and A Bientot,
Cecily


Roasted Nuts Provencal

2 lbs. mixed unsalted, unroasted nuts
½ cup dijon mustard with seeds
1 tablespoon butter
2 tablespoons herbes de Provence
½ teaspoon salt
3 tablespoons honey

1) Roast the nuts at 400 degrees for about 8 minutes until toasted and slightly golden.
2) Simultaneously, melt all remaining ingredients in a small saucepan until they begin to bubble.
3) Remove the nuts from the oven and carefully pour them into a large bowl.
4) Immediately pour the bubbling mixture over the nuts.
5) With large forks, stir the mustard mixture gently into the nuts until all the nuts are covered in some sauce—it takes a minute, but it will happen!
5) Pour the nut mixture back onto the cookie sheet to cool.
6) When completely cool, store nuts a cool, dry place in an airtight container until you are ready to use them.
7) Most of all, enjoy your party!

A Delicious Frittata for Brunch

Dear Cecily,

I have a few friends coming to brunch. They like eggs, but I'm bored with making scrambled eggs amd omelettes. Any ideas on something new and exciting I can make?

Thanks so much,
Lucia


Dear Lucia,

I have the perfect recipe for you. In fact, I made this frittata today for brunch and my guests ate every last bite. I know your guests will love it too. A frittata is the elegant Italian answer to an omelette. It is ideal for a brunch because, unlike an omelette, it can be eaten at room temperature. All you need to do during the event is to slice it, serve it, and watch your guests enjoy it. This recipe is easy and the result is full of subtle and unusual flavors.

Happy Brunch and Happy Cooking,
Cecily


Smoked Salmon, Portobello Mushroom and Brie Frittata

12 eggs
1 bunch fresh basil, roughly chopped
Salt and pepper to taste
6 tablespoons lemon juice, divided in half
8 oz. smoked salmon, cut into thin, 1-inch diameter pieces
2 teaspoons herbes de Provence (optional)
2 bunches scallions
3 large portobello mushrooms, very thinly sliced
3 tablespoons olive oil
6 oz. brie, divided in half

Preheat oven to broil.
1) In a mixing bowl add eggs, basil, salt and pepper, 3 tablespoons lemon juice, and smoked salmon.
2) Whisk well and let stand.
3) In an oven-safe, 12 -inch skillet, saute the scallions in olive oil with a little salt and pepper.
4) When tender, add the portobello mushrooms and saute.
5) Add the remaining lemon juice and saute until mushrooms are tender.
6) Gently pour the egg mixture over the mushrooms and scallions and reduce the heat to medium.
7) Be sure not to stir the mixture, or it will turn into watery scrambled eggs!
8) Let the frittata bubble for about 15 minutes until the eggs begin to set.
9) Break the brie into 1/2 inch cubes and sprinkle half of them around the top of the frittata.
10) Let bubble for 5 more minutes and then add the remaining pieces of brie.
11) Carefully place the skillet in the oven and broil it for about 15 minutes, or until the frittata is set and the top is golden brown.
12) When your guests come, serve and enjoy!

Scones and the Kitten

The scones and cappucino were a big hit with my friends who are here for the weekend. What fun to spend time with wonderful people!

As you can see, our kitten, Lady Chartwell, also liked the scones although she wasn't allowed to eat any of them.

Scones and Coffee in the Country

Here is a question that I asked myself just yesterday:

Dear Cecily,

I am going to the country for the weekend with some friends. We are arriving late Friday night, and I want to make a delicious homemade breakfast. I love the way the house smells when something yummy is baking in the morning... . What can I make without getting up at the crack of dawn?

Yours,
Me

Dear Me,

After some pondering, I have devised a solution! Instead of buying scone mix, here's an easy recipe. Make the mix during the week and bring it to the country with you. This way all you have to do is turn on the oven and add the eggs and milk. In just a few minutes, you and your guests will be eating delicious scones and planning what to do with the rest of your day. Enjoy the scones and most of all enjoy at the snow outside!

Happy Snowy Weekend and Happy Cooking,
Cecily

Weekend Cranberry and Currant Scones

To do in advance (sometime before the weekend):
1) Mix in a large bowl:
a. 2 cups flour
b. 1/3 cup sugar
c. 1 teaspoon baking powder
d. 1 teaspoon baking soda
e. ½ teaspoon salt
f. 2 teaspoons cinnamon
g. pinch of cardamom
h. 1 1/2 cups of dried currants and dried cranberries
2) Put in a self-sealing plastic bag and stick it into your luggage.

To do Saturday morning:
1) Preheat oven to 375 degrees.
2) Add ¾ stick of diced chilled unsalted butter.
3) Add 1 teaspoon packed grated lemon peel (lemon peel is optional).
4) Use your fingers to mix the butter until it is the size of small rice grains.
5) Wisk in a separate bowl:
a. ¾ cup milk
b. 1 egg yolk
c. 1 tsp vanilla (optional)
7) Gently fold the wet ingredients into the dry ones, being careful not to overmix.
8) Spoon batter onto a greased cookie sheet in the size of scones.
9) Bake 20 minutes until tops are golden and tester comes out clean.

A Birthday Torte

Dear Cecily,

My fiancée is crazy about chocolate and I want to make her a chocolate torte for her birthday cake. Problem is, I’m a guy and can’t face those complicated recipes in her cookbook. Can you please give me an easy foolproof recipe?

From,
Tom in Stockbridge


Dear Tom,

I can certainly help you! Chocolate happens to be my favorite food and I have a recipe that will make your fiancée smile for days! It is luxurious and delicious, yet easy to prepare. This will rock her world!

Foolproof Chocolate Torte

12 oz bittersweet chocolate
¾ cup granulated sugar
1 stick butter, softened
2 large eggs
2 teaspoons vanilla extract
¼ cup coconut milk
¼ cup flour
Pinch of cardamom (optional)
Confectioner sugar
Strawberries or raspberries (optional)
Coconut shavings (optional)
Vanilla ice cream (optional)

1) Preheat oven to 350 degrees F.
2) Grease and put a round of parchment paper in a 9-inch springform pan.
3) Melt chocolate in a double boiler or very carefully in the microwave and let cool slightly to room temperature.
4) In standing mixer or with electric beater, beat sugar and butter.
5) Add eggs, vanilla and coconut milk and beat for 5 minutes until thick and creamy yellow.
6) Slowly add in melted chocolate and mix.
7) Slowly add in flour and mix gently.
8) Pour into greased pan and bake for 24 minutes. The center will still be moist, but the cake will be done.
9) Let cool in pan for 20 minutes, then move to a cake dish.
10) To serve:
a. Slice cake and generously sprinkle raspberries or strawberries over the top if desired.
b. Put a scoop of vanilla ice cream alongside.
c. Generously sprinkle the whole dessert with powdered sugar.
11) Serve and enjoy!!

Happy Birthday to your fiancée and Happy Cooking,
Cecily

Cold Oven, Uncooked Chicken. Help!

Dear Cecily,

At my dinner party last night, I accidentally turned off my oven just as I put the chicken in to roast. 40 minutes and one soup course later, I went in the kitchen to find cold, uncooked chicken. My guests were hungry, it was late and my chicken still needed 40 minutes to cook. What could I have done?

From,
Alison in Boston


Dear Alison,

Believe it or not, something very similar once happened to me. I'm convinced our cat turned off the oven. The first thing I did was to freak out (very quietly) in the kichen. Then I explained the dilemma to my husband. He proceeded to refill all the wine glasses while I went to the kitchen and took stock of the situation. I had already served the soup course, so we couldn't linger over that. Dessert before chicken just wouldn't work. But there was the side vegetable, the roasted asparagus. And I remembered the lovely crackers that one guest had brought as a hostess gift. Perfect! Honor the guest and create another course, almost out of thin air. I arranged the crackers on plates next to the roasted asparagus. Smiling confidently, I served this elegant salad course over which we lingered. My husband refilled the wine glasses and presto, the chicken was done. Create an extra course from your side vegetable and whatever you have around. No one will be the wiser...

Happy Cooking,
Cecily