"RAMP"????????????????????

A ramp?  In cooking?  What could that be?
I was watching a cooking show and their recipe was a simple pasta dish, until they suggested chopping in a little "ramp"!  Well, I guess that would make it more of a gourmet dish, especially since there seemed to be a magical ingredient in my thinking.  Ah, things are not always what they seem, now are they?
"Ramp" is basically a wild leek, or spring onion, with a very pungent flavor of garlic and onion.  In fact, culinary experts will tell you that the smell of garlic is strong enough to last a considerable amount of time on one's breath.  Sounds like it might be worth it!
This early spring vegetable grows naturally in North America from South Carolina to Canada.  It is similar in shape to the scallion at the base of the bulb, but the leaves are broad and flat.  most are cultivated for use in salads, soups, egg dishes, potatoes, rice and apparently, in pasta as well.
According to Wikipedia, a thick growth of ramps near Lake Michigan in Illinois in the 17th century, gave the city it's name of Chicago due to an apparent mistaken identity. "The plant called Chicagou in the language of native tribes was once thought to be Allium cernuum, the nodding wild onion."  Later research showed the correct plant to be the ramp. Don't ya just love this stuff?  People even have Ramp festivals in the spring to celebrate this plant-amazing!!!
I'm not sure I would go foraging for ramps, but I might, out of curiosity, order some from a place like Earthy Delights. Check em out at www.earthy.com.
After much research, I DO think this may be a "magical ingredient"!

Think about it and tell us what you think?  Worth the extra effort, or will the simple scallion do the trick?

THE MAGIC OF VANILLA

Is there anyone who doesn't like vanilla?  What's not to like?  It's aroma alone is like a calming remedy for whatever your problems might be.  

The vanilla bean comes from the pods of the orchid plant. it takes around 9 months to develop on the vine, so no wonder vanilla can be expensive to purchase.  There are three varieties of vanilla beans:  Bourbon-Madagascar, Mexican and Tahitian. Bourbon-Madagascar are of high quality, black in color, and extremely aromatic.They tend to look wet or oily, giving them a higher quality of moisture. This is the often a chef's "bean of choice".  Mexican vanilla is dark brown  in color and are know to have a creamy and spicy element.  Tahitian vanilla is dark brown in color, with a fruit and floral aroma. There are more "caviar seeds" inside- 2-3 times more plump than the other varieties. NEVER use imitation vanilla-it is made from coal tar or wood byproducts and chemicals.  Also, imitation vanilla leaves a bitter after taste.  Hold out for the real thing!!!

                                  

PROBABLY NOT IRISH

Well, St. Patrick's day has come and gone, and a good time was had by all!  I'm not sure I can claim any Irish blood, but people say all of us have a "Wee Irish" in us.  Nevertheless, our neighbors, the Bowers, had a delightful party with lots of fun, new people to meet and great food. Always a special time at their house-they are just meant to entertain!!! Fun appetizers, Corned Beef , Boiled Red Potatoes, Carrots, Margaret's Famous Cabbage. Ohhhhhhh, and not to forget the Baileys-YUM!
Here is my small contribution to the appetizers:

EASY ARTICHOKE DIP

1-14 oz. can artichoke hearts, drained and mashed
1 cup finely grated parmesan cheese
3/4 cup mayonaise (or Miracle Whip for more bite)
2 dashes Tabasco

Preheat oven to 350 degrees
Mix all ingredients together and spoon into an 8x8 casserole dish or appropriate size baking dish
Bake approximately 30-40 minutes until bubbly

Serve with tortilla chips or little pieces of toasted baguette bread

There ya have it-sooo easy.  Easter will soon be upon us, even though snow has covered the mountaintops, and I'm sure we will have special food to share. Remember Christ's gift to us, as we share this special time with friends and family!

As always, don't forget to comment on this blog and give us your ideas as well.  I know for a fact-there are many "foodies" out there, just ready to share something I am dying to eat!!!!!

A LITTLE INSTRUCTION

For those that have asked about how to comment on the blog entries without being a follower, or does not have a google account/email, here is a little description:

1. At the end of the blog entry there will be a line that reads:
Posted by sophisticatedcowgirl at 2:34 pm    0 comments
2. When you click the "comments" a "post a comment" block will come up.
Click in the box and write your comment
3. Underneath the box it says:
"Comment as :" with a with an arrow next to it.  Click the arrow
4. That will bring up options:  Google, Live, Word Press, Type Pad, Aim, Open ID, Name/URL, Anonymous,
5. Click on "Name/URL"
6. The screen will say "Edit Profile" with 2 choices: Name or URL
7. Type in your first and/or last name in the name box and click the "Continue" button.
8.It will show your name in the "comment as" box
9. Click "publish" and your comments will be added to the blog

I hope this will help.  I appreciate any comments you may have, good or bad- it helps to know what all of you are interested in.

PIZZA PIZZA

 Pizza is one of those foods (should be a total food group) that comes with endless choices of toppings as well as an incredible choice for crust preparation.  My husband and I are on a quest to try as many pizza/Italian restaurants as possible. I think pizza is on the top 5 list of comfort foods. And, with the endless combinations, it would be difficult to get bored!
 We have added a new one to our list recently-"Twisted Italian".  It is located on Happy Valley and Lake Pleasant in the Lake Pleasant Towne Center Shopping Center (near the Paradise Bakery).  Pizza crust is more oblong in shape and thin, brushed with garlic infused olive oil.  Suggested toppings are things like fresh made pizza sauce, roasted chicken and pesto, sausage, peppers, baby spinach.  Reasonably priced for individual size pizza-$10-12.  Beer steamed mussels, bruschetta, and fried calamari are a few appetizer choices.  Entrees include things like chicken or eggplant parmesan, herb roasted salmon, classic pastas and even a sirloin pizzaiola.  Service was excellent (we were there for a late lunch) and food came out quickly and hot.  The Twisted Italian also serves beer and wine. I had their Twisted Red Zinfandel and it was superb, only $5.  Cheesecake, Tiramisu and Cannoli topped the dessert list.
 I would say the whole experience was well worth the trip, and would definitely go back to try it for dinner.    Though I probably would not go late in the evening, the hours are M-F 11-Close, and Sat-Sun 12-Close.
Maybe next time I will try the Chicken Picatta, finished with white wine, lemon and butter.  I'll let ya know how it goes!
 Don't forget to comment by clicking on the red comments.

"IT'S GREEK TO ME" SALADS

Sooo many salads, and sooo many dressings to choose from nowadays; you would think we would eat more of them!  With spring on the way, bringing fresh lettuces, let's try a few of my favorites!

My favorite dressing:

GREEK DRESSING
1 Tablespoon Cavender's Greek Seasoning (In the spice section-a 3-1/2 oz. container in red,white and yellow)
1 packet of Splenda
1/4 cup red wine vinegar
1/2 cup canola oil (DO NOT use olive oil-too heavy)
Directions:  Shake ingredients to blend.

Two of my favorite salads:

GREEK SALAD
6 cups romaine lettuce (large head)
3/4 cup Kalamata olives (without pits)
1 cucumber, sliced in 1/4" slices
1 cup cherry tomatoes
1 red onion thinly sliced
1/2 lb. feta cheese
Directions: Toss and serve with Greek Dressing

MESCULIN SALAD
1 bag mesculin or spring mix salad mix
1/4-1/2 cup toasted walnuts (throw walnuts in a cast iron skillet and heat on med-high until toasted OR toast in 350 degree oven until toasted-keep an eye on them)
1/2 cup crumbled blue cheese
small pear thinly sliced (optional)
Directions: Toss salad mix, walnuts, and Greek Dressing.  Top with blue cheese crumbles & pear slices.

NOTE:
What is Mesculin?    Mesculin means mixture. The name mesculin comes from the Provencal (Southern France) word "mescla" which means "to mix".  Most mixes are a combination of young leaves such as radicchio, arugula, red leaf, mustard greens, cherval, endive, even dandelion.  These combinations are very tender and can be a little spicy in taste. YUM!!!!!

I MUST go make a salad now, how about you?  Don't forget to click on the red comments word to comment.  Would appreciate your input as I decide which recipes will be documented for future use. 
 

Good Thing We Weren't The Real Food Critics!

Sooooo, we went to this pizza place that was listed as "gourmet pizza" last night ( the excuse was to celebrate David's birthday a few days early). This place has mostly organic and gluten free items. We arrive and all seems great. Very retro place and not your "Dominos Pizza prices". Pretty crowded at first (restaurant seats 100) so we sat at one of 3 open high top table near the bar. We ask for a take out menu because we have a friend that is trying to eat gluten free.  Ooops, out of take out menus. Waitress came right over, and gave us time to peruse the menu.  We had different salads to start, and were allowed to have the ones we wanted as a smaller "with the entree" size. Very good!  David ordered a thin crust pizza and I ordered lasagna.  Ooops, out of lasagna. My second choice was spaghetti.  Did I mention that the waitress was really chatty and friendly?  First the pizza comes out which took a really long time. The pizza is burnt on the edges and several pieces were also burned on the bottom. Ooops!  The waitress said the chef would make another one but David agreed that he was okay with it as he likes a crispy crust.  Then my spaghetti comes out, looks good, (and tasted pretty good) and I ask for parmesan cheese. Ooops, out of parmesan. The waitress explains, "When I came in this morning I noticed there was no parmesan cheese and the chef said, yep we ran out last night."  As this was our first time at this restaurant we asked the waitress how long they had been in business and she said since 2009, then became very quiet for the remainder of the time we were there. 

Sooooo, here are the questions?  Comment on whether or not you would  return to this restaurant and recommend it to friend?  Why do you think the waitress suddenly became quiet and less friendly?  What expectations would you have from a restaurant that has been open since 2009?  Tell us what you think!

Click on the red comments word at the bottom to comment. If you are prompted to type in name or URL, just type in your first name and it will direct you back to comment.