Old-Fashioned Pecan Pie

Oh My Gosh!! I I will have to make this for the upcoming holidays!

Where Flours Bloom

pecan pie wfb

Old-Fashioned Pecan Pie without using modern-day processed corn syrup. Combining maple syrup with brown sugar and molasses replicated the old-fashioned versions perfectly. This is a pie you will want to make again and again!

  • 1 cup maple syrup (the real stuff)
  • 1 cup packed light brown sugar
  • 1/2 cup heavy cream
  • 1 tablespoon molasses
  • 4 tablespoons unsalted butter, cut into 1/2-inch pieces
  • 1/2 teaspoon Salt
  • 6 large egg yolks, lightly beaten
  • 1 1/2 cups toasted and chopped pecans
  • 1 (9-inch) unbaked pie shell, chilled in pie plate for 30 minutes


  • 1. Make Filling: Adjust oven rack to lowest position and heat oven to 450 degrees. Heat sugar, syrup, cream, and molasses in saucepan over medium heat, stirring occasionally, until sugar dissolves, about 3 minutes. Remove from heat and let cool 5 minutes. Whisk butter and salt into syrup mixture until combined. Whisk in egg yolks until incorporated.
  • 2. Bake Pie:

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The Salty Goat


Tiramisu is probably an all time favourite dish. I had first learnt how to make it from an Italian exchange student in high school. If you’ve ever met an Italian before, you know they are fiercely traditional about food, and the best food is from Italy. I do love the traditional aspects of this dish, because when you start adding unesessary ingredients it’s not as good (I think!).

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Oatmeal – From Boring to Fabulous

Is oatmeal one of your breakfast staples?  It is for me, too; and while I love a nice hot bowl of oatmeal, it can be quite boring and monotonous to eat it every day.  It doesn’t have to be that way (monotonous).

While many days I may just drizzle a bit of honey and add some milk to my oatmeal; I really love adding chopped fresh fruits of all sorts to my oatmeal, then topping with a bit of cinnamon.  I get one of my “fruit servings” for the day, along with the fiber from the oatmeal, and I am good to go for the morning!

Today, I chopped up an apple to add to my oatmeal.  Now, I am usually get the apples chopped and into the oatmeal/water before I put it on the stove to cook.  this not only softens the apples a tad, but also allows some of the sugars from the apple to infuse into the oatmeal.  Today the apple was a bit of an after-thought; but it was still yummy!


What other fruits do you add to your morning oatmeal?  Bananas, pears, peaches, etc?


Turkey Day 3


Tonight’s leftover turkey dinner was an easy chopped turkey over mashed potatoes with homemade turkey gravy.

I made the potatos using turkey stock instead of water, which gave them a nice flavor.  Once they were done, I drained them, used the stock to make the gravy and put the turkey on the gravy to warm or before putting the meat and gravy over the potatoes. 

The rest of the turkey has been portioned into freezer containers and frozen for future use. 

Late Summer Pasta with Vegetables & Goat Cheese

A yummy late summer pasta dish to try!

Main St. Cuisine

pasta with summer vegetablesSummer is furiously coming to a close.

Can you feel it?

I believe it officially ends this Friday.

My boys of summer are still talking about everything we did during their break from school. Disneyland, lots of time on the beach.  Boogie boarding in the Atlantic and the Pacific Ocean.  Finding blue crabs and playing baseball.

What a glorious summer it was.  A whirlwind that’s for sure.

With the end of summer right around the corner, I’m on a mad dash to scoop up a few more in-season vegetables before they disappear and deciding what else I can make with basil before my garden-fresh supply is no more.

I just love being able to clip fresh basil leaves from the garden and use them in various dishes.

This recipe for pasta with vegetables and goat cheese just felt like a great end-of- summer dish.  Everything (except the pasta) was either…

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Turkey, Day 2

Today I ventured to make something with the leftover turkey.  I had in mind a turkey pot pie; but really didn’t want to make a mess making the pie crust (no, I will not use the store bought stuff).  So, I made the filling for the pot pie, and just ate that.


Chopped carrots, celery, onion, potato, green beans, sauted in olive oil, then added some of the turkey stock a bit of water and chopped turkey. Salt and pepper to taste.  To thicken the sauce, I used arrowroot instead of flour or cornstarch.  why?  Because I had some on hand.  🙂

Yes, those are bananas in the background.  A neighbor had them, but wasn’t going to use them; those will make some yummy banana based goodies.

Chai Crème Brûlée for Two

Well, let’s see… I have a kitchen torch, purchased many years ago, and still in its original packaging…. I think it may be time for me to break it out and make this dessert that sounds fabulous (and I do LOVE the taste of chai tea). 🙂


chai creme brulee_n

Easy to create, this crème brûlée features a rich custard flavored with vanilla and chai tea and is sealed with a crunchy caramelized top.

We give careful thought before adding any new item to our kitchen. Does the tool merit the space it will take up in Bandon’s galley or in the kitchen of our Arctic home? Will it be durable? Is it practical?

For the past few years, both of us have been eyeing a butane torch – the perfect niche tool for toasting a couple of  homemade marshmallows, singeing  meringue pie tips, and of course, for creating the perfect crème brûlée.

For most people, the addition of an item such as a kitchen torch means driving to a local store and picking one out along with the necessary fuel. For us, getting a canister of butane out to bush Alaska means purchasing a haz-mat certificate and having the…

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My Very First Roasted Turkey!

Yes, believe it or not, but I have successfully avoided making a turkey for the last 30+ years (my whole adult life).

Honestly, I have always wanted to make a turkey, but have never had the opportunity.  I usually visit family for the holidays; and am relegated to su chef status.  Therefore, I do a lot of prep, veggies and dessert dishes, but never the main “protein” portion of the meal(s).

That said, I picked up a frozen turkey a while back, and it has been happily sitting in my sub-zero freezer just waiting for me to get up the courage to make it.

TODAY WAS THE DAY!  Never mind that I have to figure out what to do with all that turkey meat; but I really wanted to give this poultry a try.  I must say, it certainly looked wonderful when I pulled it out of the oven.


I also used a very old (and in perfect condition, since I don’t recall the last time I used it) roasting pan, black, speckled, with large lid/top.  Everything I have read about making a turkey on the web says you should use a short sided roasting pan, don’t cover it (except maybe with some foil), put it on a fancy dancy roasting rack, blah, blah, blah.

Well, I am here to tell you – DON’T THROW OUT YOUR GRANDMOTHER’S ROASTING PAN!  This turkey turned out great!  Look at that beautiful golden color!

I didn’t have a roasting rack, so I just wadded up some foil into about 8 different balls and strategically placed them in the bottom of the pan – so there!  No fuss, no muss – they get thrown out and I don’t have to try to clean them either – HA!  🙂

As for the turkey – I took my lead from a friend who said she makes some of the best turkeys.  Stuffed some celery, 1/2 onion cut into quarters (brown skin left on), a handful or so of baby carrots I had in the freezer, and a clove of garlic.  I didn’t have any fresh rosemary, so I took about a teaspoon of dried stuff and stuck that in the cavity as well.  I took a stick of butter, cut into about 4 pieces (using my hands), flattened with my hands and put them under the skin, on top of the breast meat.  Then I took some olive oil and drizzled it on the outside of the bird, then smeared it all over.   Put about 1/2 cup of water in the bottom of the pan (why?  I don’t really know, it just sounded like a good idea), put the roaster top on, and popped the bird in my oven set at 350*.

I also read that you should baste the bird every 1/2 hour.  Well… I forgot that part – OPS!

While the bird was roasting, I took the neck and innards and made some turkey stock with it; throwing it in a pot of water with onion, carrots, celery, a bit of rosemary, sage and thyme, along with a little salt and pepper.  A little taste test revealed a very nice stock to use for gravies, etc.  The neck meat and innards will be a wonderful treat for my dogs.

Fourish hours later – checked the temperature of the bird – 200* breast, 200* thigh, and the bird was done!

I let the bird sit, in the pan, covered for 1/2 hour after taking it out of the oven.   I was rather worried that the breast meat would be woefully dry, since I forgot to baste… Well,  it was not only moist, it fell apart when I was cutting it, it was so tender!  The legs and wings came off the bird easy as can be with the meat slipping of the bones as well.

I would have to gage this little roasting “experiment” a resounding SUCCESS!

Now to figure out what to do with all that turkey meat!  Any suggestions?

Turkey pot pie,
Turkey Salad… I am open to suggestions.  🙂


Chicken, Cucumber Salad and Homemade Oven Potato Chips


Well, hallelujah!  My kitchen redo is finished and I can cook in there again! 

While the kitchen has been in a bit of shambles, it didn’t stop me from buying groceries.  So, you got it, I am back to focusing on eating what I have rather than heading out to a local restaurant.

For tonight’s dinner I started by cleaning and slicing a large red potato thinly with my mandolin; then  soaking the slices in water to get rid of some starch.  While they were soaking, I peeled and sliced a cucumber; using my trusty mandolin as well.  The cucumber slices were added to some vinegar, sugar, salt and pepper and set aside for a bit.

Back to the potatoes, which were drained, patted dry then tossed with olive oil, crushed rosemary, sage, thyme, salt and pepper in a ziploc bag, then placed on a foil-lined cookie sheet and baked at 400* for 30 minutes.

While the potatoes where in the oven, I made the chicken by coating it with olive oil mayo then tossing it in flour seasoned with rosemary, sage, thyme, salt and pepper.  The chicken was pan fried  in an iron skillet with olive oil.

I added a bit of mayo to the cucumbers and let them marinate while everything else was cooking. 
Tonight my timing was perfect; chichen finished cooking within a couple minutes of the potatoes being ready.