photo by ann west

photo by amy twomey

photo by ann west

photo by amy twomey

photo by ann west

photo by amy twomey

{delightful} 13 year old's birthday cake

photo by ann west

It is my daughters 13 birthday this weekend. Do I want to cry or cheer??? Ok I am a little torn about her reaching this milestone. Our relationship is changing ... sad to see my young little girl grow but I soooo love the depth of our relationship now. A teenager. She deserves a wonderful cake at the very least. I am looking forward to spending some time making this cake. I hope I can let the memories flood in and the anticipation of what comes next excite me. She is an awesome girl... fun, creative, sensitive, loving. I love her dearly and I hope it shows. This one is for you my dear daughter of 13.

yellow cake with chocolate icing by ann west

yellow cake -

cream together :

2 1/2 sticks unsalted butter soft

2 cups sugar

add & mix well:

4 large eggs

2 large egg yolks

sift together:

1 1/2 cups cake flour

1 1/2 cups all-purpose flour

1 tbls baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup buttermilk ( I like to bake with whole buttermilk) add in 2 tsp vanilla

Alternate mixing into the butter mixture the dry ingredients and the buttermilk mixture and mix well. Pour into prepared cake pans. (Let the Birthday girl lick the bowl). Bake at 350 degrees for 30 - 35 minutes. Don't over cook.

chocolate ganache frosting...

12 oz semi-sweet chocolate

1 cup heavy cream

2 tbls sugar

2 tbls light corn syrup

1/2 stick unsalted butter

1 tsp vanilla

I based this recipe on one that I got from epicurious. I think they said it was Chef, Ed Kasky's. I decreased the amount of chocolate for cost and added vanilla because (chocolate and vanilla make the ultimate pair). If you have never frosted a cake with a ganache... its time. It is lovely to spread - it goes on like silk. This recipe makes just enough for a 9 in double layer cake. I hope you enjoy!

{companions} lazy day pinto beans

photo by amy twomey

There is nothing like a cold winter weekend and staying inside all-weekend-long... cooking soups and beans and warm deserts. It is hot here in Texas, really really hot, so we dream about cold lazy days quite often. I am looking forward to January. January seems to be the month of staying in and cooking more then usual. Pinto beans are all day gig for me. My recipe is as simple as they get, it is all about cooking the beans all-day. We always have plenty of left overs to make re-fried beans the next day. I love my pinto beans in a soup consistency.

lazy day pinto beans by amy twomey

ingredients
2 small bags of dried pinto beans.
4-5 cloves of chopped garlic
salt and pepper to taste
3/4 of a 12 oz can of tomato puree
1 32 oz box of Pacific organic free range chicken broth

Wash beans well and add them to a pot full of water covering the beans. Bring pot to a boil and turn of heat and let sit covered for one hour. Drain the beans with water washing them very well and placing them back in the empty pot after soaking. Be sure beans are well covered with fresh water and bring them back to a boil this time adding chopped garlic, lots of salt and 3/4 of a can of tomato puree. Let boil, then turn to low heat for the rest of the day. When the water begins to soak up stir and add in a bit of the chicken broth until the box is all in the beans. Stir frequently. I add salt as I go and pepper and if you like cilantro you can add a bundle wrapped in string for extra flavor but I prefer the beans with just the salty garlic flavor. This bean is a very simple bean, very fresh and healthy. I have a great bean soup recipe that calls for bacon, but this recipe is not that. Sometimes I throw in a few extra cloves of garlic whole for an extra garlic flavor if you are a garlic lover. I cook the beans for about 6 hours, you can get away with 4 if you are crunched for time but 6 is perfection. Be sure to add broth or water as needed to keep it a soupy brothy consistency.

photo by ann west

photo by amy twomey

photo by ann west

photo by amy twomey

photo by ann west

photo by amy twomey

photo by ann west

photo by amy twomey

{companions} roasted okra (no strings attached)

photo by ann west

Ok, I know, I know it's okra. But wait ... this is a simple and really delicious recipe. I know many of us don't like the stringy or sliminess of okra. As a kid I remember my mother stewing it with tomatoes. Hmmm not sure my bunch would go for that. But roasting it whole takes all of that "slime" away. My kids even eat this and my husband loves it. I had a dish like this at an Asian fusion restaurant and just loved it. Here is my take on it. I have also done this with broccoli - yum.

roasted okra by ann west

whole fresh okra

olive oil

red pepper flakes

soy sauce

Preheat your oven to 375 degrees.

Coat your okra with olive oil and place in a jelly roll pan. Sprinkle with red pepper flakes. Roast for 20 minutes. The okra should be browned on one side. Shake your pan and roast again for 10 min or so. Take out of the oven and sprinkle soy sauce over the okra and gently stir ( i love when the pan is so hot it bubble here). Serve and enjoy. Again I don't include amounts because this is left for your taste but just in case on average I bet I use about 2 - 3 tbls of soy & 1 tsp of red pepper flakes. Let me know what you think.

{companions} hickory bacon brussels sprouts

photo by amy twomey

I don't know about you, but I would not go near brussels sprouts when I was kid. Not even as an adult until just a few years ago. Poor Mr.Brussels Sprout, he has such a bad stigma. I think he was steamed to much and got a bad rap. I promise you, that you will learn to love brussels sprouts after you make this. I love them now, my husband + kids love them. Bacon is the trick here, salty and simply put: delicious. So go on now you brussels sprout haters, give it a go. I challenge you! And... come back and tell me what you thought.

brussels sprouts by amy twomey

ingredients
1/2 package hickory bacon chopped into 2 inch slices
1 1/2 Pound Fresh Brussels Sprouts
1 TBS Olive oil
2 Cloves garlic, peeled and diced
1 Medium yellow onion, peeled and diced
1/4 Cup Balsamic vinegar
2 TBS Butter
1 TBS Salt and freshly ground black pepper

directions
Saute the bacon in a pot on the stove. Trim off the stems and remove any limp leaves from the Brussels Sprouts and cut them in half. Blanch the sprouts in boiling water to cover for 5 minutes. Drain and rinse under cold water to stop the cooking. Add the olive oil and bacon cooked with bacon grease, garlic and onion. Saute a few minutes until the onion just becomes tender. Add the blanched drained Brussels Sprouts. Saute a few minutes until the Brussels Sprouts are cooked to your liking. Add the vinegar and toss so that all the sprouts are coated with the vinegar. Add the butter and salt and pepper to taste and toss together again.
[yummy]

photo by ann west

photo by amy twomey

photo by ann west

photo by amy twomey

photo by ann west

photo by amy twomey

photo by ann west

photo by amy twomey

{the dish} salmon with caramelized onion

photo by ann west

I couldn't resist this photo (even though these aren't salmon). These guys look like they are about to say something profound or perhaps sing a show tune. I first had this recipe at a "dinner club" dinner when we had just moved to Dallas. It was soooo wonderful and I was so surprised at some of the ingredients. Like dill and soy sauce - I never would have thought - but it really works! The key to this recipe is pouring the marinade over the fish while it is warm prior to cooking and letting the flavors meld. This takes all of the fishiness away. You can adjusted this recipe to your likes. Change the type of fish, change the herbs and invent away. I have served this for a few or many it is definitely a go-to recipe for me and the presentation is spectacular. enjoy.

Salmon with caramelized onions recipe by ann west

salmon fillet (make sure to get those tedious pin bones out)

3 tbls butter

2-3 tbls olive oil

2-3 onions sliced very thin

fresh thyme - chopped rough (reserve some for garnish)

fresh dill - chopped rough (reserve some for garnish)

1/4 cup soy sauce

pepper

2 lemons sliced thin

1 lemon juiced

Add olive oil to a saute pan and onions and caramelize them. I like to start out with a med to high heat and get the onions going. Once they begin to turn clear (about 3 min or so) I turn the heat down and keep cooking. And keep cooking and keep cooking. This time in the pan allows all of the juices to be rendered and the onions get soft and wonderful. The bottom of your pan will be brown. This takes 20 minutes or so. Now you are ready to add some liquid and deglaze that pan. I like to rev the heat back up then add the soy sauce. It should bubble and smell great. Remember to scrap the bottom of the pan. Add your lemon juice and chopped herbs and cook some more. After about 2-3 minutes turn your sauce off and let it sit.

Take out your salmon and rinse and pat it dry. Line a jelly roll or Pyrex with foil. Lay your salmon in the foil. Pour the sauce with all of the liquid and onions over the top of your salmon, add your cracked pepper and the sliced lemons on top. Close the foil over the salmon with some room left on top. Let this marinate for 20 minutes or so. (This also allows your salmon to come to room temperature).

Basically you are poaching the salmon in this marinade. Cook the salmon wrapped in the foil in the oven at 375 degrees or on the grill for 25 - 30 minutes or until done. Serve with some of the yummy onions on top and a pinch of the fresh herbs.

{delightful} peanut butter cookies

photo by amy twomey

Homemade cookies never stay in our house long! And it always helps when I can make a batch of cookies that are gluten free. Everyone loves peanut butter cookies, but that extra touch of chocolate is what makes these peanut butter cookies special. I love the smell of cookies baking in a house on a lazy Sunday afternoon. I remember that smell growing up. I hope my kids do too.

peanut butter cookies by amy twomey

ingredients

2 cups creamy peanut butter
3 cups sugar
4 eggs, lightly beaten
chocolate chip bag

preheat oven to 350.
lightly grease a large baking sheet.

mix all ingredients well except for the chocolate chips. Spoon the dough in a heaping Tbs onto the cookie sheet allowing 2 inches between each cookie. Bake 12-15 min, checking until lightly browned. let cool for 5 min and add 5 or 6 little chocolate chips to the center of each cookie pressing them lightly down.

photo by ann west

photo by amy twomey

photo by ann west

photo by amy twomey

photo by ann west

photo by amy twomey

photo by ann west

photo by amy twomey

{grabbing greens} minted coleslaw

photo by ann west

Green is always an inspiring color for me. In the past, it has normally been attached to spring and it was Kelly green or nothing. But now we have so many varieties of green ... lime, avocado, celery, green apple ... greens are happy, serious, silly ... green compliments most other colors as well ... yellow, blue, pink, purple, brown ... I love my grey couch with green pillows they make all the difference. And who doesn't love Kermit the frog!

Enjoy this all green fresh spin on coleslaw!

ann

a hint of mint coleslaw recipe by ann

green cabbage sliced thin (I like to keep this an all "green" & white slaw)

green onion

fresh mint - sliced

fresh basil - sliced

cilantro chopped

I believe that these herbs should be used to taste - but just in case I use around 8 -10 leaves of mint and basil and a handful of cilantro

______

dressing...

3/4 cups mayonnaise

black pepper & salt to taste

1 tsp sugar

dash of cayenne

juice of 2 limes

Slice your cabbage and cut your onion, mint, basil and cilantro. Mix your dressing and toss with the cabbage. Add the herbs and onion and toss again. I love this fresh, yummy and beautiful green slaw. It is wonderful with spicy BBQ or fish tacos.

{companions} new mexican cornbread

photo by amy twomey

If I was told that I could only have one food for the rest of my life it would be a serious toss up between beans and cornbread. I am a huge fan of cornbread, who isn't right? I had to re-work and dig for amazing new recipes when I discovered I was Celiac and had to 100% commit to a gluten free diet for life. So, along with that came a new recipe for cornbread given to me by my Mom who makes this for my Dad who also is a Celiac. I love it. My friends who come over to eat love it. My kids love it. It is a recipe I now make for my family all the time and I hope it is a recipe that my children will one day make for their kids too. It is an easy to make, delicious-must-try.

amy

new mexican cornbread recipe by amy

1 can (14-16 oz.) cream style corn
1 ½ cups corn meal
1/3 cup butter, melted
1 teaspoon baking powder
2 eggs, slightly beaten
½ teaspoon baking soda
1 teaspoon honey
1 teaspoon salt (optional)
¾ cup milk
1 ½ cups grated cheddar cheese
1 can (4 oz.) chopped green chilis

In a large bowl, combine all ingredients except cheese and chilis. Mix well.
Pour half the batter into greased 9” square pan. Sprinkle with half the cheese and half the chilis.
Add the remaining batter and top with the rest of the cheese and chilis.

Bake at 400 degrees F for 30-45 min.
Cool slightly and serve warm.

photo by ann west

photo by amy twomey

photo by ann west

photo by amy twomey

photo by ann west

photo by amy twomey