Trout Grenobloise

Grenobloise is a classic French sauce, composed of capers, brown butter or "beurre noisette" and lemon. This recipe is for a classic dish – La Truite Grenobloise, or trout with sauce Grenobloise. I prefer to cook fish filets, generally, with the skin on. The skin, if properly cooked, will remain crispy while the flesh of the fish is soft and delicate. To get crispy skin, two things are important. One is to remove all excess water, and the other is to leave your fish filet cooking on the skin side until the skin is set and well caramelized.


Yield: Makes 2 to 4 servings


 Ingredients

2 12-ounce trout, butterflied

1/2 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons olive oil

1 tablespoon unsalted butter

Juice of 1 lemon

½ lemon, segmented, diced 1/8" (brunoise

2 teaspoons salted capers, rinsed

1 1/2 TB minced parsley


Preparation

1. Place flour in a shallow dish. Add 1 teaspoon salt and 1/2 teaspoon black pepper; stir with a fork to combine. Season butterflied trout lightly with more salt and pepper. Pat both sides of the trout in flour, shaking gently to remove excess flour.

2. Heat olive oil in a large skillet over medium-high heat. Add trout to skillet, skin-side up. Cook until pale golden, about 3 minutes. Turn and continue cooking, 3 to 4 minutes more.

3. Remove trout to a warmed serving platter. Remove skillet from heat. Add butter to pan and return to low heat to cook until butter is browned – not black. You can tell if the butter is at the brown butter or "noisette" stage when it gives off a pleasant, nutty aroma. If it smells of raw flour, it is not yet at the noisette stage; if it smells burnt, toss it – you’ve got Beurre noire. Remove pan from heat and add lemon segment brunoise and juice. Return to low heat, stir in capers and parsley. Plate fish.  Pour sauce over trout and serve immediately.

Wine:  Serve with a nice Riesling

Pumpkin Cheesecake Crumble Squares

These were in Bon Appetit today.  Thought you might enjoy them this weekend!

A favorite from the '70s, pumpkin cheesecake is even more fun as a crumbly, nutty bar.


 Yield:  16 Squares


Ingredients

Crust

1 cup all purpose flour

3/4 cup (packed) golden brown sugar

1/2 teaspoon salt

1/2 cup (1 stick) chilled unsalted butter, diced

1 cup pecan halves (about 4 ounces)

3/4 cup old-fashioned oats

Filling

8 ounces (1 package) cream cheese

3/4 cup canned pure pumpkin

1/2 cup sugar

1 large egg

1 1/2 tablespoons ground cinnamon

1 teaspoon ground ginger

Topping

1 cup sour cream

2 tablespoons sugar

1/4 teaspoon vanilla extract


Preparation

For Crust:

Preheat oven to 350°F. Generously butter 9x9x2-inch metal baking pan. Line rimmed baking sheet with parchment. Using on/off turns, blend first 4 ingredients in processor until coarse meal forms. Add pecans; using on/off turns, process until nuts are chopped. Add oats; process using on/off turns until mixture is moistened but not clumping. Press 3 1/2 cups crumbs onto bottom of prepared square pan (do not clean processor). Transfer remaining crumbs to lined baking sheet. Bake crumbs on sheet until golden, stirring once, about 12 minutes. Cool crumbs. Bake crust until golden, about 30 minutes. Remove from oven while preparing filling. Maintain oven temperature.

For Filling:

Blend all ingredients in same processor until smooth. Spread filling over warm crust; bake until set, dry in center, and beginning to rise at edges, about 20 minutes. Maintain oven temperature.

For Topping:

Mix all ingredients in small bowl. Spread evenly over hot filling. Bake until topping sets and bubbles at edges, about 5 minutes. Cool completely in pan on rack. Sprinkle crumbs over topping; gently press into topping. Cover; chill until cold, about 2 hours.

Do ahead: Can be made 2 days ahead. Keep chilled. Cut into squares.


Recipe by Jeanne Thiel Kelley
Photograph by Brian Leatart

October 2006

A Sunday Afternoon At The Kinsey Family Farm, Gainesville, Georgia

If you want to spend a delightful afternoon with your family this Fall, head over to the Kinsey Family Farm in Gainesville, Georgia. That's what I did this past Sunday with my daughter, my son and his family. And boy am I glad I did. Not only did I watch my granddaughter have a wonderful time posing amongst the pumpkins, but I learned a lot about pumpkins too.

I must say in back of my mind I wanted to look for some pumpkins to roast and puree in case the shortage was for real. I did not think, however, that I would be walking out with a beautiful gray pumpkin, a Jardale, to bake my pies with. The owners highly recommended it and why not! I will be cooking it this week and freezing the puree for some pumpkin pie on Thanksgiving. I'll definitely let you know how it turns out.

The farm also provides hayrides, apple cannonballs (complete with the cows watching and waiting for one to land closeby) and a wonderful atmosphere to spend a Fall afternoon. Don't forget to bring your camera!

Kinsey Family Farm

Hayride

I think these are the ones Worth The Whisk bought for roasting!

Jardale! Pumpkin Pie here I come!

My Jardale front and center!

Have you ever seen one this big??

...or one this cute!

If you want to round up the experience, come home, light a fire and sit down to this delicious meal!

For more information visit http://kinseyfamilyfarm.com/
7170 Jot-em Down Road
Forsyth County
Gainesville, Ga 30506
Tel. 770-887-6028 Barn

A Casual Halloween Dinner Party At The Lake

Obviously, this year with the move and all the unpacking still going on, there will not be a Halloween dinner party! I have, though, put one together for you, in case you decide to bite the bullet and invite a few friends.  Very casual, no fuss, enjoy!  The recipes have been posted recently on the blog.

A Casual Halloween Dinner Party

Kentucky Beer Cheese

Braised Short Ribs

Creamy Polenta With Pamagiano, Rosemary And Parsley

Pear Crisp With Star Anise

Serve a hearty cabernet with the meal.

Plum Crumble - Orangette

Here's a wonderful recipe from Orangette, voted the top food blog by several magazines.  It is indeed a wonderful site with great pictures and recipes.  Unfortunately, the publisher and her husband have recently opened a restaurant, Delancey, in Seattle, Washington,  and are quite overwhelmed, so posting is sporadic.  This is one of the desserts featured on the menu.

From Orangette:

The original version of this recipe is hard to improve upon, but I have made a couple of small changes. When I measure the sugar for the topping, I keep it on the scant side, because I like my plums solidly sweet-tart. I also reduced the butter a bit, because it seemed to want to pool in a kind of scary way at the bottom of the pan. Cutting it back even a little seems to help a lot.

At Delancey, I make this crumble in bigger batches, and it scales up beautifully. If you need to feed a crowd, try tripling the recipe as I’ve written it below, and bake it in a 9”-by-13” dish, as pictured above. Works like a charm.

Yield: about 6 servings


Ingredients



For the plums:

2 Tbsp. lightly packed brown sugar

1 ½ Tbsp. all-purpose flour

¼ tsp. ground cinnamon

¼ tsp. ground ginger

2 Tbsp. finely chopped crystallized ginger

12 to 14 Italian prune plums, halved and pitted

For the topping:

Scant ¾ cup granulated sugar (about 4 to 4 ½ ounces)

1 cup all-purpose flour

½ tsp. ground cinnamon

1 tsp. baking powder

¼ tsp. kosher salt

1 egg, beaten well

7 Tbsp. unsalted butter, melted


Position a rack in the center of your oven, and preheat the oven to 375°F.

In a medium bowl, whisk together the seasoning for the plums: the brown sugar, flour, cinnamon, ginger, and crystallized ginger. Add the plums, and gently stir to coat. Arrange the plums skin side up in an ungreased deep 9-inch pie plate.

In another medium bowl, combine the dry ingredients for the topping: the granulated sugar, flour, cinnamon, baking powder, and salt. Whisk to blend well. Add the egg. Using your hands, mix thoroughly, squeezing and tossing and pinching handfuls of the mixture, to produce moist little particles. Sprinkle evenly over the plums.

Spoon the butter evenly over the topping, and bake for 30 to 35 minutes, until the top is browned and the plums yield easily when pricked with toothpick. Cool.

Serve crumble warm or at room temperature, with crème fraîche, thick yogurt, or unsweetened whipped cream.

Note: To reheat leftovers, it’s best to do it slowly, in an oven set to 300 degrees.


Adapted from Marian Burros and Luisa Weiss
Photos from Orangette

Cavalia Finally In Atlanta!

WHEN: October 27– November 15, 2009

WHERE: White Big Top in Atlantic Station

COST: Regular priced tickets range from $34 to $109

INFO: http://www.cavalia.net/

ATLANTA – On October 27, Atlantans will experience what those in Europe, Canada, and U.S. cities including DC, Chicago, Los Angeles, Las Vegas and Boston have been astounded by: the extravagant multimedia equestrian celebration of senses that IS Cavalia. Guests who attend the show will “ooh” and “ahh” in amazement at the beauty of the more than 60 4-legged artists in this eclectic cast. Crowds will cheer and rise in their seats during the incredible performances of some 40 2-legged artists, including acrobats, aerialists, riders, musicians and dancers.

From October 27 – November 15, under the White Big Top at Atlantic Station in Midtown Atlanta, an exquisite, fast-paced, unforgettable 120 minute performance featuring the harmony between horse and man will find its home.

This spectacular production was created by Cirque du Soleil co-founder, Normand Latourelle, and is often compared to Cirque for the way it revolutionizes equestrian and performing arts, much like Cirque revolutionized the circus. Cavalia will stop in Atlanta as it makes the rounds to major cities on its North American tour, after touring in Europe for two years. “Atlanta is a vibrant, avant-garde, metropolitan city,” says Normand Latourelle, Cavalia founder and artistic director. “It’s only natural that we would bring the show here as the city has always been so open and welcoming. We are excited to reveal Cavalia and hope that Atlantans will appreciate and embrace its magic.”

Cavalia is not just a show for horse-lovers. Nor is it a show just for Cirque-fanatics. It is a lavish orchestration of multimedia, equestrian and performing arts designed to astound and entertain people of all ages and backgrounds. Under the world’s largest touring Big Top, which rises 100 feet above ground and spans more than 26,264 feet, 60 of the most magnificent creatures on the planet will express themselves in all their beauty, grace and strength on a 160-foot wide stage. While the horses gallop and cavort and, at times, run free completely unbridled, the show will incorporate unbelievable acrobatics, original live music and stunning special and lighting effects to create a dreamlike setting, making it apparent to see why this show has become a global sensation.

Across North America and Europe, Cavalia has enthralled audiences and been praised by critics for its captivating and unique experience. CNN’s Larry King raved, “The greatest show I have ever seen!” The Washington Post exclaims, “Impressive, highly refined, indeed a wonder!” The New York Times describes the show as “a celebration of the unique emotional and physical bonds between humans and animals,” while O Magazine exclaimed that “The wildly beautiful stallions of Cavalia leave audiences with their hearts galloping,” and the Los Angeles Times summed it up with “Blissful play, haunting score…striking aerial grace.” Lastly, Madrid’s El Pais remarked “Magical Moments…Like in a dream,” while Amsterdam’s De Telegraf proclaimed Cavalia as “A fairtytale for the entire family!”

Cavalia features 12 different breeds of horses, including Arabians, Lusitanos, Spanish Pure Breed, Quarter Horses, and Paint horses from France, Canada, Spain and the United States. The featured 2-legged artists represent the nations of the United States, Australia, Belgium, Canada, Kyrgyzstan, Morocco, Portugal, and Russia.

The significance of the 4-legged performers can also be seen in the signature “C” of Cavalia’s logo, with a horses head depicted in the letter (the “l” in Cavalia is also representative in the shape of a horse’s leg). Atlantans throughout the city have recently gotten a taste of intrigue with the “C” teaser campaign when they received a cryptic email piece directing them to a teaser web site and inviting them to follow the show on Twitter(www.twitter.com/cavalia) and become a fan on Facebook (www.facebook.com/cavalia) for regular updates. Those that have been intrigued with this elusive messaging will soon “C” what it is all about.

TICKETS - For its exclusive run in Atlanta, Cavalia will be presented under the White Big Top pitched in Atlantic Station. Tickets go on sale

Friday, September 18. Regular tickets are priced from $34 to $109. And, if just sitting in the stands is not enough for you, the show can be customized for the complete VIP experience from $99 to $199, including a Horse Lovers Package that lets patrons tour Cavalia’s stables, and the Rendez-Vous Package that includes a tour of the stables, a cocktail/dinner reception and much more. Special pricing available for children,students, and seniors.


SHOWTIMES - Opening night will be Tuesday, October 27. During Cavalia’s Atlanta run, there will be nightly shows except Mondays, matinee and evening shows on Saturdays and early shows on Sundays. For more information, a detailed list of show dates and reservations, call 1-866-999-8111 or visit Cavalia.net.

ABOUT CAVALIA

Seen by over 2.5 million people worldwide, Cavalia is a tribute to what the horse has accomplished and a celebration of the relationship that we have enjoyed together. This multimedia extravaganza features more than 100 two- and four-legged artists, including beautiful horses of 12 breeds, riders, acrobats, aerialists, dancers and live musicians. It is this combination that sets the mood in the majestic White Big Top, the
largest touring White Big Top in the world. Headquartered in Montreal, Quebec (Canada), Cavalia is the brainchild of Normand Latourelle who has become renowned for producing popular events throughout the world. Photos: For high-resolution photos, visit Cavalia’s media room at www.cavalia.net or follow us on www.twitter.com/cavalia or www.facebook.com/cavalia.

Lake Lanier at Full Pool!...Photos of Our Cove

Our neighbors dock!

Finally Lucy can also get on the dock!