Bacon Wrapped Trout with Balsamic Onion Compote in Rosemary Cream Sauce

Serves 2

1/4 c. balsamic vinegar or red wine vinegar

1/2 c. water

1 1/4 c. onion, thinly sliced

1 1/2 T. sugar

1 1/2 t. rosemary

2/3 c. chicken broth (low-salt is best)

1/3 c. cream or original soy milk

1 large trout, cleaned

8 slices bacon

2 t. olive oil

In saucepan boil vinegar, water, onions, sugar, and half of rosemary, stirring occasionally till onions are slightly softened. Remove pan from heat and let stand 15 minuntes.
Drain onions, reserving the liquid . Transfer onion compote to a bowl to cool.

Add broth and remaining rosemary to reserved cooking liquid and boil until reduced to about 1/3 cup. Add cream/soy milk and boil sauce until reduced to about 2/3 cup.

Preheat oven to 450F.

Lightly oil shallow baking pan.

Rinse trout under cold water and pat dry. Fill with onion compote and season with salt and pepper. Wrap 4 slices of bacon around middle of each trout, overlapping them slightly.

In heavy skillet heat oil over moderately high heat until hot but not smoking and brown trout until bacon is completely browned, about 5 minutes. Transfer trout to oiled baking pan.

Top trout with a sprig of fresh rosemary(opt.) and bake in middle of oven for 15-20 minutes or until cooked through. (Trout should flake when pulled with a fork)

Deglaze saucepan with reserved sauce over moderate heat, scraping up any brown bits. Strain sauce through a sieve into saucepan. Season with salt and pepper and keep warm.

Pour sauce onto plates and top with trout.



Notes: This recipe may look a little complicated and detailed but in reality it is quite simple and the results are fantastic for the amount of effort it takes.

French Crepes

Beat:

1 3/4 c. flour
1 tsp. salt
3 eggs, beaten
1 1/2 c. milk

* add at least 1/2 cup more if using soymilk

COMMENTS: This recipe was given to by my cousin Vernon when he came to visit my family from France.

Cranberry Pecan Granola

Mix on baking sheet:
2 cups old-fashioned rolled oats (I used a mixture of rolled oats, rolled barley, flax seed and kamut)
1/3 cup chopped pecans
1/3 cup coconut flakes, unsweetened
1/3 cup chopped cashews

Mix in medium saucepan:
1/3 cup frozen cranberry juice cocktail, thawed
1/3 cup honey (or brown sugar)
2 Tbsp. vegetable oil
1 tsp. cinnamon
1/2 tsp. allspice

Bring to a boil, whisking till the brown sugar disolves or the honey melts. Pour hot syrup over oat mixture; stir to coat evenly. Spread mixture evenly over greased baking sheet.

1 cup dried cranberries (I used a mix of dried cranberries, dried chopped cherries, and dried chopped apple)

Bake at 325 F until edges are golden brown, about 20 minutes. Add dried fruit; stir to blend. Bake until granola is golden and beginning to dry, about 12 minutes longer. Cool completely on baking sheet.

Keeps in airtight container at room temperature for up to 1 week.


COMMENTS: Lightly crunchy with absolutely incredible flavor.

Carrot Cake

Mix together:
3 c. carrots, grated
2 c. flour
1 c. granulated sugar
1 c. brown sugar
2 tsp. soda
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
pinch allspice

Mix together then add to the dry ingredients:
4 eggs
1/3 c. veg. oil
1 1/4 tsp. vanilla
1 (8oz.) can of crushed pineapple
3/4 c. chopped pecans

Mix just till moist. Bake in greased and floured 9x13 cake pan at 350 F for 35 -40 minutes (till toothpick comes out clean).

Can be topped with a light layer of cream cheese icing but it isn't necessary.
1 3/4 c. confectionary sugar
1 (4 oz.) pkg. cream cheese
1/4 c. butter, softened
2/3 tsp. vanilla
1/2 c. chopped pecans

COMMENTS:
This cake turns out very flavorful and super moist. Make sure not to add any extra oil.

Enjoy!!

Classic Hershey Choc. Chip Cookies with a Twist

Beat:

3/4 c. granulated sugar
1 c. butter, softened
3/4 c. brown sugar

Add and beat till smooth and creamy:

2 eggs, beaten

Mix and add to wet ingredients:

2 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon

Once mixed together, add

2 c. choc. chips
(or) 1 1/2 c. raisins
1/2 c. chopped pecans

Bake on ungreased cookie sheet
Bake at 375 F for 8-10 minutes
Makes 5 doz. cookies

Mrs. Martin's White Cake

Mix: 2 eggs
1 c. white sugar

Add: 1 c. white flour
1 tsp. baking powder

Bring to a boil and add to the flour and sugar mixture:
1/2 c. milk
2 T. butter
1/2 tsp. vanilla

Bake in greased and floured 8x8 in. pan @ 360F for 25 min.

Comments: This is the easiest, delicious, no-fail white cake. It consistently comes out beautiful, light and soft. Icing isn't necessary but I like to serve it with a scoop of sliced strawberries or a coconut topping.

Coconut topping:
Heat in a saucepan till boiling
1/2 c. brown sugar
1/4 c. butter
1/4 c. milk
1/2 c. coconut
1/4 c. crushed pecans
1/2 tsp. vanilla

After the cake is cooked, pour topping on slightly cooled cake and place under broiler for 2-5 min. till slightly browned. Prop door slightly open and watch carefully that the topping doesn't burn. Cool before serving.

Savory Pumpkin Soup

...made by my sweet chef

Ingredients:
1 med. white onion, chopped
2 Tbsp. butter or margerine
2 (14.5 ounces) cans chicken broth
2 cups sliced peeled potatoes
6 cups cooked/canned pumpkin
2 cups milk/soy milk
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/4 tsp. pepper
3/4 cup sour cream (opt.)
1 Tbsp chopped fresh parsely
3 bacon strips, cooked and crumbled (opt.)

Instructions:
In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, pumpkin; cook till potatoes are tender, about 15 minutes. Remove from heat and puree in a blender or food processer until smooth. Return to the saucepan. Add milk, nutmeg, salt and pepper; heat through.
Combine sour cream and parsley. Spoon soup into bowls and top with a dallop of sour cream, sprinkle with bacon.

Serves:6


Comments:
This soup has a complex flavor; smooth and savory with a contrast of sweet'n spicey nutmeg, drawn together by the creamy touch of sourcream.


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