Twist and Shout Pretzels

Everyone has their food traditions that evolve into comfort food. When my son was in elementary school, his class made soft yeast pretzels. They have all of the elements of food fun.....creative and expressive shapes.......warm and comforting, yeasty aroma and taste.......and exercising something else besides the mouth (except when you shout in joy!). We never deviate from the tried and true recipe, except maybe with the addition of a little salt in the dough. Make the dough one day and let it rest. Then shape, let it rise, bake and enjoy the second day.

Twist and Shout Pretzels

3/4 cup warm water
1 1/2 teaspoons active dry yeast
1/4 teaspoon sugar
2 cups unsifted all purpose flour
1 egg, beaten
coarse salt, for sprinkling on top
1/2 teaspoon salt

Day 1:
Pour warm water into a large mixing bowl, sprinkle in yeast and sugar. Stir until dissolved. Gradually mix in flour until the dough forms a ball and sticks to the spoon as you stir. Turn out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Place dough in a plastic bag and refrigerate overnight. Day 2: Take dough out of plastic bag and put on lightly floured surface. Divide into 12 pieces. Roll each piece into a long thin rope and form into pretzel shape or any shape you desire. This is the fun part! Place on a greased cookie sheet, 2 inches apart, cover with plastic wrap and let rise until about double in size.










Brush with the beaten egg and sprinkle with coarse salt.
Bake in a preheated 450 degree oven
for about 10 minutes or until golden brown. Remove from baking sheet and place on wire rack to cool slightly before eating. You can dip into a favorite sauce or eat them right away, just the way they are.
Don't forget to shout with joy!


written and photographed by Diane

All's Well That Ends Well

It was a day like we've all had. Murphy's Law was the rule of our day in Paris. I won't bore you with all of the details, but my friend, Michelle and I were having the same kind of luck on the same day.......so it was times two. Trying to turn it around we went for coffee on rue Dagurre to shake loose of the goblins. It was an exorcise we thought had worked as we paid for the coffee and went on our merry way to buy chocolate. Loaded down with beautifully wrapped bags of chocolate dressed in turquoise tissue paper, it started to drizzle.....but, of course!! Well, now we had to take the metro to the Marais, so down the stairs we went feeling lucky to escape the gray Paris rain. Wow, a train pulled right up, (maybe our luck was changing) and it was empty (never had that happen). Jumping in and sitting down I noticed my throat felt raw and my nose started to burn, and oh yeah, the eyes teared. We looked around and the other "lucky" people that got on had their faces covered and were coughing. Jumping off at the next stop, we learned from the gendarme that pepper spray had been sprayed on some mauvais garcons, the local bad boys. But, of course........again!

As the evening wore on, the curse wore off and we had the most delicious dinner with friends. For a starter I had a goat cheese and pistachio terrine, surrounded by a light walnut, raisin vinaigrette. It was topped by, you guessed it, ground hot pepper. Trust me, it is much better to eat it than to breathe it. Two other fulfilling courses followed. After dinner we all concluded, as we wiped the last crumbs from our mouths, all's well that ends well.

Here's my version of the terrine.

Goat Cheese Pistachio Terrine

12 ounces goat cheese, room temperature
4 ounces butter, room temperature
4 ounces cream cheese, room temperature
1/2 cup shelled pistachios
pink peppercorns

Line a 4 cup mini loaf pan with plastic wrap, leaving an overhang of about 2 inches all around. Put room temperature goat cheese, butter and cream cheese in food processor, fitted with steel blade. Process until smooth and creamy and then put into a medium
sized bowl. Fold in the shelled pistachios evenly and pour into the lined mini loaf pan. Fold the overhanging plastic wrap towards the center to fully cover the terrine. Chill for an hour or until firm. To take out of the mold, grab the overhanging plastic wrap and pull up. Put it on a serving dish and sprinkle with pink peppercorns. The terrine may also be served in slices with mesclun salad greens topped with a walnut cranberry vinaigrette and a crusty baguette as a starter or light lunch.

As an alternative, the recipe may be reduced and put into any size and shape mold. Serve with bread or crackers as an appetizer.

Walnut Cranberry Vinaigrette

1/3 cup walnut oil (not super refined, it should be a light amber)
2 tablespoons white wine vinegar
1 tablespoon dried cranberries (may substitute with any dried fruit)
1 tablespoon coarsely chopped walnuts

Whisk oil and vinegar in a small bowl and then add cranberries and nuts. Let sit for at least an hour before serving so the dried fruit becomes plump.
Serves 2

Written and photographed by Diane

Melting Pot Slow Cooked Chili

We landed at London's Heathrow Airport the evening of the U.S. presidential election. I had cast my vote the day before by absentee ballot, in my town clerk's small, wood paneled office. Beside me were others who were leaving town or just trying to avoid the predicted long lines. After doing my civic duty I went home and packed for London. Getting the election news in another country brought a new spin on the historic decision. The whole world was watching. The BBC reported that the country of fast food and short attention spans, patiently waited in lines to make their vote count. The election brought to surface the large melting pot of cultures and tastes in our diverse country. Before I sat down to read the international newspapers take on the election, I made a big pot of slow cooked chili. For culinary and political punch, I added a Samuel Adams Cherry Wheat beer to the pot. This chili has its own cultural tastes that is truly American.


Melting Pot Slow Cooked Chili

1 lb chuck roast
1 tablespoon oil
2 cups chopped onions
1 cup yellow and red peppers
2 cloves garlic
1 teaspoon salt
1 tablespoon "Diane's Fire Breathing" chili powder
pinch of cinnamon
1 tsp ground cumin
1/2 teaspoon smoked paprika
32 oz beef broth
28 oz can of ground crushed tomatoes
16 oz kidney beans
16 oz black beans
1 bay leaf
12 oz Samuel Adams Cherry Wheat beer

In a large heavy stockpot, brown the chuck roast, over medium heat, in 1 tablespoon of oil. Take out and put aside while sauteing the onions, peppers and garlic. Return the roast to the pot and add the salt, chili powder, pinch of cinnamon, ground cumin and smoked paprika. Stir and then add the beef broth, ground crushed tomatoes, beans and bay leaf. Turn the heat down to low and slow cook for 2 hours or until the beef is tender and comes apart easily. Take the beef out of the pot and pull apart into small pieces. Adjust the seasonings for heat and saltiness. Return the beef to the pot and continue cooking over low heat for 1/2 hour to 45 more minutes.
Makes 8 servings.
*Homemade chili powder is easy to make and really makes a huge difference.

Diane's Fire Breathing Chili Powder

Increase the "fire" by slowly adding more of the ground peppers

1 tablespoon ground ancho chilies
1 tablespoon ground cayenne pepper
1 tablespoon ground chipolte pepper
3 tablespoons ground cumin
2 tablespoons garlic powder
1 tablespoon ground dried oregano
1 tablespoon paprika
1 teaspoon smoked paprika
1 teaspoon salt

Mix all ingredients together, being careful not to breathe in the pepper. Store in an airtight container. Makes approximately 3/4 cup.




Top chili with chopped cilantro, scallions and freshly grated cheddar cheese. Serve with southern cornbread or corn tortillas and guacomole. Yum!

Written and photographed by Diane

The French Butter Keeper

Walking around Paris as the season changes can catch you off guard. Even with dappled sun, as the leaves fall, the temperature drops. My friends, Michelle and ML (ML is the world's best shopper!) and I tried to keep the cool weather at bay by window shopping. As we walked by a boulangerie, Michelle made a quick stop and brought out two steamy, crusty baguettes. Brilliant! Warm bread in chilly hands is the perfect hand warmer. The added bonus is that it tastes oh so good, but the disadvantage is that it disappears too quickly. We tore off handfuls as we meandered toward a second hand clothing store, lamenting that we should have gotten more. Oh well....dinner would be soon. If we were sitting down respectfully at a table, a good smearing of butter would have been ideal. The problem with buttering yummy, crusty bread is that the butter is too often cold and hard. Last week that issue was solved when I bought a French butter keeper. It is the answer to the dilemma of keeping butter at room temperature while preserving it.

The premise behind French butter keepers is simple. Butter at room temperature quickly turns rancid when exposed to oxygen, so chilling preserves it. Mainly what's needed is to keep air away from the butter. The butter keeper does the same thing, but in a slightly different way. It uses water to form a seal between the butter and the air, a similar process was used by the Ancient Romans while making wine. The keeper comes in two parts. The first is a small basin to hold the water and the second piece holds the butter suspended in the water. You fill the top up with butter, put water in the larger bottom container, and invert the top into the water. Butter is an oil and it won't mix with the water, and as long as it's not too hot, it will stay in

the top, surrounded by water. Voila! Now you can safely keep butter preserved at room temperature and ready to cover that warm, crusty baguette.

Written and photographed by Diane

Simply Elegant Filet of Salmon Dinner

A friend brought by some very odd-looking new potatoes the other day. They looked like a scruffy family that needed a little gentrifying. A good cleaning, boiling and butter slathering made them very presentable to share the plate with a wild sock-eye salmon. Lemon Tarragon Beurre Blanc dressed the salmon. I had a large cucumber fresh from the garden that begged to join in. A side of sautéed baby spinach rounded out the meal. This is an easy yet elegant meal that can be served equally for a grand celebration or just to celebrate the day.

Wild Sock-eye Salmon with Lemon Tarragon Beurre Blanc

½ pound sock-eye salmon, rubbed lightly with olive oil

Broil salmon until reaching desired doneness. It is fully done when the fish is opaque inside. This is about 15-20 minutes, depending on the thickness of the fish. Place on top of ½ cup of Cucumber Chive Brunoise, and top with Lemon Tarragon Beurre Blanc. Serves 2.

Lemon Tarragon Beurre Blanc

¼ cup lemon juice
1 TBSP white wine vinegar
1/8 tsp salt
pinch of white pepper
4 ounces (1 stick) chilled butter, cut into 8 pieces
1 TBSP fresh tarragon, finely chopped
2-4 cup medium weight saucepan

1. Boil down the lemon juice, white wine vinegar, salt and pepper until it has reduced to 2 tablespoons.
2. Remove from heat and immediately beat in 2 pieces of the chilled butter with a wire whisk. Set over very low heat and beat in the rest of the butter, a piece at a time to make a thick creamy sauce. Add the fresh tarragon. Immediately remove from heat. This sauce will not hold its emulsion so must be served right away. It may be made ahead though, and held in a glass lined thermal container for a short time. Makes ½ cup.


Cucumber Chive Brunoise

1 large cucumber, peeled
2 TBSP fresh chives, chopped
1 TBSP olive oil
2 tsp white wine vinegar
salt and pepper to taste

1. Cut cucumber into ¼ inch dice. An Alligator Food Chopper makes this an easy and precise way to dice, but it is not necessary.
2. Toss, with chopped chives, olive oil, white wine vinegar and salt and pepper. Makes about 1 cup.


Sautéed Baby Spinach

6 ounces baby spinach, washed
1 TBSP olive oil

1. Lightly sauté baby spinach in 1 tablespoon olive oil until wilted. Serves 2.


Baby Fingerling Potatoes

10 baby fingerling potatoes (baby red or white potatoes may be substituted)
1 TBSP butter
salt and pepper

1. Wash potatoes and cover with water in a medium saucepan. Boil until tender, about 20 minutes, depending on the size of the potatoes. Drain and toss with 1 tablespoon of butter, and salt and pepper to taste.


Written and photographed by Diane

Fresh Garden Basil Pesto

One of the advantages of planting a garden is having fresh herbs all summer. The other bonus is the fall harvest. My 12 basil plants supplied us with fresh basil, and now the chilly weather means they must be cut and made into pesto. I made the pesto, minus the cheese and froze it in individual portions in a mini muffin tin. For a quick meal, all I have to do is thaw out as many portions as I need, add a little more olive oil and the cheese and stir. I really like the combination of lemon pepper pappardelle pasta with pesto, but any pasta works well. Boil the pasta according to package directions, drain and toss well with the pesto. Sprinkle with freshly grated Parmesan cheese and serve. One mini muffin tin equals one serving of pesto. Add some fresh or roasted tomatoes and a side salad for a delicious and quick meal.

Basil Pesto

2 cups basil leaves, picked and washed
1 clove garlic, peeled
2 tablespoons pine nuts
1/4 cup extra virgin olive oil
1/2 cup freshly grated Parmesan cheese
sea salt and pepper to taste

Place the basil leaves, garlic, pine nuts in a food processor. Slowly add the olive oil while processing. Scrape down the sides to ensure the leaves have been blended. If you plan to freeze the pesto, stop at this point and put into a small muffin tin or ice cube tray. When ready to use, place the pesto in a bowl. Add the cheese, and stir to blend.

Taste and check the consistency. The sauce should be loose and full of flavor. Add salt and pepper and toss with hot pasta. Top with freshly grated Parmesan cheese and serve.

Written and photographed by Diane

Sundays in Paris

Sundays in Paris are spent leisurely, with family and friends. Almost all large stores, le grand magasins, and the small stores are closed. Surprisingly, even some restaurants are also not open. Families, tourists, and locals flock to the streets and parks. Being a warm sunny day, it was even more special in the Luxembourg Gardens. The late afternoon glow slowed down the gait and made the garden chairs more appealing to "sit a spell" and ponder where to have dinner. After deciding on a nearby restaurant that my friend Debbie and I knew was open on Sundays, we slowly made our way over towards the Pantheon. Being in a touristy area, a favorite store selling reasonably priced scarves beckoned us in. There is nothing like a little shopping to rev up the appetite. We arrived at the restaurant, le Petite Prince, hungry and thirsty. An unusual first course was offered that my friend had to try. She ordered the Tomato Tart with Basil Sorbet. It was a delight to the taste buds. The tomatoes were sunny and caramelized. The basil sorbet was a balance of contradictions between the spiciness of basil and the delicate sweetness of sorbet. It was the South of France all dressed up. I had to come home and try to duplicate it. After some trial and error, I came up with my own version that I think comes pretty close.

Tomato Tart with Basil Sorbet

24 cherry tomatoes, sliced in half
4 yellow pear tomatoes, sliced in half
6 plum tomatoes, quartered
2 sprigs fresh oregano, leaves removed
1 TBSP olive oil
¼ tsp salt
¼ tsp sugar
½ sheet of puff pastry
2-5 inch round pans or oven proof dishes
Basil sprigs for garnish

1. Toss all ingredients together in a medium bowl. Take out the yellow pear tomatoes and arrange on the bottom of the two, 5 inch round pans in a flower like formation. Make sure the uncut sides are face down. Fill in the spaces with the cherry tomatoes and top with the plum tomatoes.

2. Place in a cold oven and turn the oven to 375 degrees and bake for 1 hour or until caramelized.

3. Unroll puff pastry and cut out 2 5 inch round pieces pressing the pan down on the pastry, to use as a cutter. Place on top of the tomatoes and continue baking for 10-15 minutes or until the pastry puffs up and is golden brown.

4. Take out of the oven and cool to just slightly warm, about 20 minutes. Invert onto 2 serving dishes and place a scoop of Basil Lemon Sorbet on top. Garnish with a basil sprig and serve.

Makes 2 tarts

Basil Lemon Sorbet

1 pint Hagen Dazs lemon sorbet
8-10 large basil leaves

1.Take one generous scoop of lemon sorbet and put in a blender with 8-10 basil leaves. Process until the basil is the size of ground pepper.
2.Gently fold processed sorbet into remaining lemon sorbet. Return to container and refreeze until firm.


Written and photographed by Diane