At long last, I'm back!

After a difficult summer, filled with challenges and heartbreak, I'm finally ready to resume my posts. As you know, it all began with my carpal tunnel surgery, which put me out of operation for a while. Shortly thereafter, my younger brother was admitted to the hospital with severe back pain. It was a grueling couple of months filled with hope and prayers for a miracle, but by the end of summer, he lost his battle and cancer won. Our family has been devestated by the loss and still struggle today.  During the weeks of uncertainty, we turned to things of comfort--mutual support, the familiar. Not that we felt much like eating, but when we did, it was the "old favorites" that got us through.  While spending as much time as I could with my brother, we would talk about one of our favorite pasttimes--cooking. My brother was a great cook and we could talk for hours about the nuances of a particular recipe or ingredient. One afternoon was spent discussing the many uses of avocado. Growing up in Southern California, avocados were always around, but their use was limited.  I had recently discovered avocado fries and was describing them to him and he wanted so much to try them. Unfortunately, it was something he couldn't eat without great difficulty, so imagination had to suffice.  So, in honor of my brother, I'm going to share this wonderful, easy, decadent treat with you. I hope you take the time to make it and share it with someone you love...

Avocado Fries

1 or 2 large avocados, just ripe
1 beaten egg
Panko
Salt
Vegetable oil, for frying

Heat 2 to 3 inches of oil in a heavy duty pan to 350 degrees.

While the oil is heating, slice avocado in half, remove pit, and slice into long strips. Dip each strip into the beaten egg and then roll into the panko.

Fry a few at a time, being careful not to over-crowd the pan, until just golden. Do not over-cook. You do not want them to turn a dark brown.  Once they have reached the desired color, remove to a plate to drain on a paper towel. Sprinkle with a little salt. Serve hot.

For extra goodness, serve with a sprinkling of fresh lemon juice and Salsa Ranch dressing for dipping. The outside should be crisp and the inside a little like butter!

Mushroom Turnovers

 Too long ago, I had a mushroom tart at a local Tapas restaurant, FireFly, and fell in love with it. Since then, I've been on a quest to recreate it and make it my own. I can't say that it's an exact duplicate, but this recipe comes pretty close. Made with flakey puff pastry and a rich and creamy filling, it is delightful. It's light but filling. Normally, I like to make as many things from "scratch" as I can. This recipe "cheats" in that department, but the results are worth it.

Mushroom Turnovers

1 package cremini mushrooms, stems removed, washed and cut small
1 jar mushroom alfredo sauce
1/2 white onion, diced
Butter
Olive Oil
Fresh ground nutmeg
Fresh Pepper

Frozen Puff Pastry

Preheat Oven: 400*

Combine the mushrooms, onions and a few tablespoons of both olive oil and butter in a large skillet. Cook until the mushrooms and onion are tender. Add the alfredo sauce and season with pepper and nutmeg. Remove from heat and set aside.

Cut pastry into squares. Wet the edges and fill 1/2 with a generous tablespoon of mushroom filling. Fold over into triangles and seal the edges, use a fork if necessary to make sure it is a tight seal. Place on a baking sheet lined with parchment or silpat. Coat with a light egg wash, milk, or cooking spray to enhance color.

Bake for 15-20 minutes or until pastry is puffed and golden. Serve hot.
You can use any of the leftover mushroom filling over the hot pastries.

Onion Tarts

I remembered I had a box of frozen puff pastry in my freezer when my friend asked me to make puff pastry with her over the weekend. I wasn't able to participate in that challenge because purging my crap room, I mean craft room, and my daughter's clothing was much more pressing.  So, I decided to use that box of puff pastry and make something. On Saturday, my girls had seen an episode of 5 Fix on the food channel and one of the featured items was an onion tart. They didn't forget it. So, guess what I made? Yep, Onion Tart. Carmelized onions get sweet and melt-in-your-mouth tender; mixed with the buttery flakiness of puff pastry and you can't help but have a bite of sweet ectasy.

Onion Tart

Makes 4-6 tarts

6 small to medium white onions
2 tbsp olive oil
Course Salt & Fresh Ground Pepper
1 roll of Puff Pastry, thawed

Heat oven to 350 degrees

Cut onions into small rings. Heat oil in medium sized saute pan and add onions. Stir occassionally until onions are carmelized, 15-20 minutes. Meanwhile, cut pastry with firm and even downward pressure into 6" squares. Slice 1/2" off of each edge and stack on the sides of each square, securing each piece with a little water. Place each tart on a baking sheet covered with parchment paper or Silpat. Poke holes in the middle of each tart. Bake for 20-25 minutes, until tarts are puffed and golden.
Remove from baking sheet and place on a serving plate. Fill each tart with hot carmelized onion mixture.
Serve.

Confetti Macaroni Salad

My girls love pasta. Not as much as potatoes, but mac n cheese is a big hit...and so is spaghetti (which I'll post later!). But, on a hot summer holiday, macaroni salad is a refreshing treat...especially when it's colorful and full of a variety of flavors and textures. Did I mention that we hate boring food? Well, this salad has a lot of flavors and colors. That's how it got it's name. It's best when it's been allowed to develop overnight, but don't worry if you want to dive into it right away.

Confetti Macaroni Salad

1 lb small shell macaroni

2 hard boiled eggs
2 ears roasted corn
2 green onions, chopped
6 stalks celery, chopped
1/2 small red onion, diced
1 small jar roasted red peppers, drained and chopped
1 small can sliced black olives
1/2 lb sharp cheddar cheese, shredded

Dressing

12 oz. light sour cream

16 oz. light mayonaise
3 TBSP apple cider vinegar
2 tsp. fresh ground pepper
1 TBSP salt
1 1/2 tsp mustard powder
2 tsp garlic powder
1 1/2 tsp fresh garlic, diced
Cayenne Pepper-to taste

For the salad, cook macaroni according to package directions. Cook eggs and corn. To roast corn, place corn still in husks in a preheated 350 degree oven for 20-25 minutes. You want it to be crisp-tender. When done, peel back the husks and remove silk. Rinse well. Remove the kernals and place in a medium size bowl. Add vegetables to this bowl as they are prepared. Remove macaroni from the water when just tender and rinse under cold water until cool. Drain completely. Peel and dice eggs. All ingredients should be at room temperature when assembled together. Place everything in a large mixing or serving bowl; one with a lid/seal is ideal.

In a seperate bowl, add together all ingredients for dressing. Taste. Make adjustment according to your liking. I like mine a little less salty and with a little "zip". When thoroughly mixed, add to salad and blend well, making sure all pasta is coated and all ingredients have dispersed through the salad. Refrigerate at least 2 hours if possible...overnight is best.

Serve cold.