Sunday Brisket Dinner - October 5, 2008

Friends:

Today, I had my whole family over for Sunday dinner. I went all out, creating appetizers, main course, and dessert. I made the gorgeous centerpiece by carving the insides out of a pumpkin, filling it with water, and arranging autumn-colored flowers inside. I love how it came out. This was our Sunday Dinner menu:

Appetizers:
Lady Bug Pesto Pizzetas (Eliana’s Recipe, modified)
Stuffed Mushrooms
BBQ Chipotle Cheddar Turkey Meatballs
Roasted Garlic & Baked Brie Cheese with Crackers

Main Course:
Beef Brisket
Roasted Garlic Cheese Mashed Potatoes
Fresh Green Beans
Wilted Spinach & Sauteed Mushrooms
Garlic Polenta Patties
Fresh Pineapple

Dessert:
Berries N Banana Shortcake with Crema & Ghiradelli Chocolate Chips

Check out these appetizers. Mmmmmm!

Sunday Dinner Appetizers - October 5, 2008

It was fun having everyone over. My brother’s girlfriend, Aline, was such a sweetheart, helping me in the kitchen. My nieces and Eliana also helped clean up the kitchen. Now it looks like no one was here (until you open the fridge and see the leftovers!). Cook together, clean together, and spend time with your family!

Until next time…

Warmly, Dianne

Eliana Making Original Recipe - Ladybug Pizzettas

Friends:

It’s been a few days since my last blog. I have been spending a lot of time in the kitchen with my 8 year old daughter, Eliana. What a delight she is. I love being around her - her enthusiasm is contagious. Since we began her blog, Eliana Cooks! A Creative Kid in the Kitchen, Eliana has been working hard at her craft in the kitchen. We plan menus together, shop together, cook together, and blog together. Eliana has even started writing her very own recipes. She keeps a “Food Notes” journal. Her delight has inspired me to “get creative in the kitchen.” I cooked this meal for my famiy: grilled portabellas with chorizo stuffing in a chipotle adobo cream sauce, grilled stuffed Anaheim peppers, roasted sweet corn, and homemade salsa for a fabulous Fiesta dinner last night.

Portabella with chorizo stuffing in chipote adobo cream sauce, stuffed anaheim pepper, roasted sweet corn, and homemade salsa

The past couple of days have been tough ones. Yesterday, we found out that my husband’s 55 year old uncle died suddenly of a massive heart attack. Our family is saddened and in shock. My husband just lost his father three months ago so this news came as a big blow. Please keep our family in your prayers.

I have some medical issues I am dealing with and had to have minor surgery today. I am okay - now awaiting test results, which is always nerve-wracking. But this little face helps to keep me going. What a sweetie!

Eliana Making Cream Soda Floats

Tonight, Eliana made me dinner since I had to take it easy. She made her original “Ladybug Pizzettas.” These mini pizzas were absolutely delicious. I would serve them at a party! Eliana and I plan to write a cookbook together, Cool Kids Cook! We look forward to developing recipes and spending more time cooking in the kitchen together. Eliana will post her recipe on her blog, Eliana Cooks! Check it out.

Eliana's Ladybug Pizzettas on the Plate

I am looking forward to tomorrow. I visit my 18 year old daughter, Soleil, in Baton Rouge. She will be accompanying me to the Baton Rouge Library’s Author-Illustrator program featuring Tedd Arnold. We are both very excited.

Until next time…

Warmly, Dianne

Eliana Cooks! A Creative Kid in the Kitchen

Friends:

Today, my 8 year old daughter, Eliana, and I set up a new website/blog for her called “Eliana Cooks! A Creative Kid in the Kitchen.” The blog features recipes, reviews, and fun information about food for young chefs.

Since Eliana was 4 years old, she has expressed interest in becoming a chef. When she was 6 years old, she received a ton of cooking utensils and cookbooks for Christmas (her wish). Each year, she asks for something new for her work in the kitchen. She helps me with dinner every night and is completely hands-on. Eliana even has a secret recipe for her own seasoning called “Eliana’s Magic Seasoning Blend,” which we use as a general season-all on nearly everything.

Eliana Stirring the Pot

Eliana is very excited about her new blog and will be posting new blogs every weekend and during week, if time permits. I hope you will visit her blog at http://www.elianacooks.com. Tell all the young chefs you know about it! Here’s to getting “creative in the kitchen.”

Until next time…

Warmly, Dianne

Friends:

I did it! I pulled it off (with lots of help - Thanks, Mom, Clay, Gary, Jennie, Papi, Soleil and kids). Antonio’s 40th Birthday Fajitas-n-Ritas Surprise Fiesta was a success. Ole!

His best friend, George (pictured above) took Antonio out for the day for a belated birthday celebration to have lunch and to see the WWII Baseball exhibit at the National World War II (D Day) Museum. Antonio left after 1:30 pm so I didn’t get started preparing for the party until 2:00 pm and the party was scheduled for 7:00 pm!! I had to hide everything at my mom’s house. I chose a Mexican Fiesta theme because Antonio and I met at a Mexican restaurant 17 years ago…

I had less than five hours to cook, clean, decorate and get ready. My mom, Jennie (my mother-in-law) and I did the cooking. Soleil and my brother, Gary, helped with the decorating. On the menu: beef fajitas marinated in tequila, lime, garlic and Southwest seasoning; cheese enchiladas; Mexican casserole; refried black beans; Spanish rice; chicken tortilla soup; walking taco; Fiesta pork roast; nachos; chips and salsa; pineapple, grapes, and strawberries with cream cheese fruit dip; caramel cake; and birthday cake. In addition, we had a fruit punch fountain, sangria and of course, the MARGARITAS! I set up a fajita bar outside where people could make their own fajitas or burritos. We had all the fixins - grilled onions, grilled bell peppers, cheese, sour cream, guacamole, salsa, lettuce, and tomatoes. There was a ton of food inside and outside.

We waited for Antonio with sombreros on… When he walked through the door, we all yelled, “OLE!” Was he surprised! He had no idea that this was going on. It was a big sigh of relief for me because I had to do some elaborate “storytelling” to pull this surprise party off. We had tons of friends and family who helped make this night special. (Love to my best friend, Lisa and Johnette…)

Petros, Antonio’s friend and co-worker, volunteered to blend the margaritas and boy, did he blend a bunch of margaritas! Here is Petros (no, hats off to YOU, Petros!) with his wife, Katarena, and our friend, Harold (who LOVED wearing his hat - yes, Harold, you may have one to keep). LOL

It was such a wonderful party. We had a great time eating fajitas, sipping on ‘ritas and eating AND dancing Salsa! I wanted to show my husband that yes, 40 is fabulous, especially when you are surrounded by friends and family. We had over 30 people helping us celebrate! Now that is living! Happy Birthday, Sweetie!

We certainly managed to spice up Antonio’s birthday. What a celebration!

Here is my mom, Josie - 2 pot holders, 4 margaritas, 6 sombreros, and 8 hours later… Yes, she really is wearing 6 sombreros! (Thanks for all your help, Mom! I could not have accomplished this without you!)

Find the “Fiesta” in your life and celebrate with friends and family. Ole!

Warmly, Dianne

Friends:

Today is the first Friday of Lent. In the Catholic tradition, we don’t eat meat on Fridays. So my family requested one of their favorite recipes, my original Tomato Basil Bisque. It is delicious and hearty. Without the addition of half-n-half, it can also be a very diet-friendly recipe.

Tomato Basil Bisque by Dianne de Las Casas

Ingredients:
20 medium-size vine-ripened tomatoes or 25 ripe roma tomatoes, diced into small cubes
1 c. water
4 boullion cubes
2 tubs of ready-made pesto
1/2 c. grated aged parmesan cheese
1 c. grated Italian blend cheeses
1 c. half-n-half
1 tbsp. dry basil
1 tbsp. garlic powder
3 heaping tbsp. minced garlic
Box of cheese straws
1 tsp. white pepper
Salt to taste

Preparation:
In a large pot, sautee’ minced garlic in a little extra virgin olive oil for about a minute or two. Add diced tomatoes and cook down until there is a visible amount of liquid in the pot. Add 1 cup of water and the four boullion cubes. Add all the dry ingredients. Let simmer for about 15 minutes. Then add the cheeses and pesto. Puree’ the soup with a Thunder Stick or in a blender. Once the mixture is pureed, add the half-n-half, stirring it and mixing it well. Simmer for another 15-20 minutes to allow the flavors to marry and the bisque to thicken. Salt to taste.

Serve hot, garnished with shredded cheese on top and cheese straws. A side salad makes a nice accompaniment. I like to leave the bisque chunky (with the basil and tomato skins inside). You can opt to strain it although I find it loses some of its character and flavor. It’s a delicious meal perfect for a chilly day. Makes 20 servings so you can feed a large group or save some for lunch! It would be perfect with a grilled cheese sandwich! Mmmmm.

Chocolate Cake:
INGREDIENTS:
2 cups flour
1/2 cup cocoa
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup sugar
3/4 cup mayonnaise (I know, I know. It’s sketchy. But it takes the place of eggs and oil.)
1 cup water
1 teaspoon vanilla

PREPARATION:
Preheat oven to 350 degrees. Sift together the flour, cocoa, soda and salt. Cream together the sugar, mayonnaise, water and vanilla. Add dry ingredients to the creamed mixture; stir until well blended. Pour batter into greased and floured layer cake pans (or a 9- x 13-inch pan). Bake for about 25 minutes.
**Note: Baking time may vary.

Chocolate Frosting:
INGREDIENTS
1/2 cup butter
1/4 cup unsweetened cocoa powder
2 squares semisweet baking chocolate, chopped
1 tablespoon vanilla extract
3 1/2 cups confectioner’s sugar
2 tablespoons milk

PREPARATION:
In a saucepan over medium heat, melt butter. Stir in cocoa powder, chopped chocolate bits, and vanilla. Place confectioner’s sugar in a large bowl. Pour in cocoa mixture. Beat well (mixture will be extremely thick). Beat in milk, a teaspoon at a time, until desired consistency is achieved.
**Note: Double and triple as needed!

Peanut Butter Cream Icing:
INGREDIENTS:
8 tablespoons milk
3 cups powdered sugar
3 tablespoon creamy peanut butter

PREPARATION:
Beat all ingredients together in a big bowl. Beat in milk, a tablespoon at a time, until desired consistency is achieved.

ASSEMBLY:
Shave bottom cake. Frost top of it with chocolate frosting. Let sit. Pour on and spread peanut butter cream icing. Shave top cake layer and place carefully on top. Frost top and sides with chocolate frosting. Place leftover peanut butter icing in pastry bag (Ziploc with a small hole in the corner). Pipe straight, horizontal lines even width apart. Run butter knife all the way through across all lines in a downward motion (knife should be perpendicular to all lines). Repeat even widths apart.

Friends,

Today, I laid down for an afternoon nap (what a luxury). My husband, Antonio, awoke me with a surprise dinner! He grilled New York strip with a homemade spicy Latin rub topped with a garlic herb butter, sauteed spinach, cheddar-stuffed grilled poblano peppers, and ripe roma tomatoes. All of this was finished with a glass of Riesling. Take a look…

Mmmmm! The steak was cooked just the way I like it - medium with a hot pink center. For Christmas, Antonio and I treated each other to the “Outdoor Gourmet” gas grill. It’s so nice - lot of storage, four burners, a granite countertop, and a side burner. We’ve been using this bad boy every week, grilling the most delicious meals!

We love entertaining so the gas grill is a perfect addition to our newly renovated kitchen. Here’s a pic…

This is a picture of my red wall… Red is my favorite color and I’ve always wanted to have a red wall in my house. It’s so SPICY! Studies show that red stimulates appetite so it’s a perfect color for the kitchen. The kitchen table is configured to seat six but we have a leaf that enlarges it to comfortably seat eight with plenty of space in the middle for food!

The other feature I love about this kitchen is the tile backsplash I designed.

It’s not a huge kitchen but it’s tricked out with some cool features such as Cherry cabinets, the Quartz countertop (better than granite - never needs sealing and contains Microban), a tilt-out to hide the sponges, a pull-out spice rack, and anti-slam drawers that glide to a smooth close. It’s a little dream kitchen but it’s my dream kitchen.

So if you’re ready for cuisine thats “yummy in your tummy,” come and visit us in New Orleans! We’ll treat you to Southern hospitality and fabulous food with our indoor and outdoor kitchens!

Warmly, Dianne