Food

Rooting for the Underdog of a Year with Cheddar Topped Shepherd’s Pie

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cheddar topped shepherd's pie

The new year has begun with a bang. Watching and reading the news, it feels like the grand finale of a fireworks show. Only after two years of fatigue riddled craziness, I certainly hope it’s nearing the end.

New Year’s Day brought us snow here in Chicago and a renewed sense of peace. We watched the snowflakes swirl and fall from our windows. Then when enough snow had covered the ground, my daughters raced to pull on their coats and boots so they could go out to play. Looking out my kitchen window, I could see the sun setting against the fresh snow. I watched it while I cooked. Even the last little glimmer of light shown brighter in the snow, which reminded me that it’s who you surround yourself with that matters most. 2022 may indeed be better and brighter not because of what has happened, but because of who we have become in the struggle.

I thought I would begin the year by sharing a recipe that I made for New Year’s Day, shepherd’s pie. This recipe has ground beef which technically makes it a cottage pie. However, it is also good with a more traditional ground lamb. My version of this cheesy potato topped dish is inspired by a British pub called the Black Labrador. It was a local favorite in my hometown of Houston for over thirty years. After the owners retired a couple of years ago, I had to recreate the dish I missed.

Not everyone makes it with cheese. But when I was watching an episode of the British football inspired comedy Ted Lasso, I thought it was interesting that they mentioned “cheesy topped” shepherd’s pie. It’s Rebecca’s childhood favorite. So, if you are wanting a feel good British pub inspired dinner then try my shepherd’s pie and watch and episode or two of Ted Lasso. It’s sure to make you smile and have you rooting for what feels like an underdog of a year.

Cheddar Topped Shepherd’s Pie – Serves 4 to 6

  • 2 tablespoons butter
  • 1 medium yellow onion, finely chopped
  • 2 large carrots (3 small carrots), peeled and chopped
  • 1 garlic clove minced
  • ¾ cup frozen peas
  • 1¼ to 1½ pounds ground beef or lamb
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ground black pepper, to taste
  • 1 tablespoon flour
  • 2 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • 1 cup beef broth
  • 1 cup shredded sharp cheddar cheese, grated (white cheddar cheese is also good)

Mashed Potato Topping

  • 3 medium russet potatoes, peeled and diced
  • 4 tablespoons butter
  •  ½ cup cream or milk
  • 1 teaspoon kosher salt

Preheat the oven to 350 degrees.

First, place the potatoes in a large pot and cover them with cold water about one inch higher than the potatoes. Then bring the potatoes to a boil over medium high heat. Cook the potatoes for 25 minutes until they are soft and break apart with a fork.

Meanwhile melt the butter in a deep skillet add the diced onions and carrots and cook over medium heat stirring occasionally until the onions begin to turn translucent and the carrots begin to soften. Add in the garlic and peas and cook until the peas are warmed through. Transfer the cooked vegetables to a large plate or bowl.

Then add the ground beef to the pan. Cook the meat until it is cooked through and crumbly. Season the beef as you cook it with the kosher salt, garlic powder and pepper. Sprinkle the tablespoon of flour over the ground beef then stir in the tomato paste and Worcestershire sauce. Next, slowly pour in the beef broth while stirring so that the flour is well mixed in and the broth makes a sauce. Then add the cooked vegetables back to the pan. Continue to cook for two to three minutes more until the sauce thickens.

Set the beef and vegetables aside for a minute, while you prepare the mashed potatoes. Drain the cooked potatoes and then rice them with a potato ricer or mash them in the pot.

Add the butter, cream and salt. Then mix them together with a rubber spatula until they are light and creamy.

Pour the beef and vegetables in a lightly greased square (8×8) baking dish. Spread the mashed potatoes evenly over the top and then sprinkle on the cheddar cheese. Place the baking dish on a cookie sheet or baking pan just incase the filling bubbles as it bakes.

Bake for 20 to 25 minutes until the cheese is melted and golden on the edges.Shepherd’s pie is classic pub food that feeds the soul. The seasoned beef and vegetables with cheddar topped mashed potatoes make a delicious dinner. It’s a wonderful meal to share on a cold winter day. So, cheers to the new year and here’s to believing that brighter days are coming soon!

Apple TV Ted Lasso
Baking

Chocolate Mousse Cake

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Julia Child once said the the most important ingredient you can bring to a recipe is a “love of cooking for its own sake.” Because if you love to cook, the preparation and time it takes to make something truly wonderful is a joy. This chocolate mousse requires a little planning, but it is one of the most decadent and elegant chocolate cakes. It would be a great finale for any holiday meal.

I have always felt that cooking for those that you love is such a wonderful gift. I created this cake for my husband’s birthday. He loves dark chocolate and chocolate mousse so this year I decided that I wanted to create a chocolate mousse cake. This recipe is inspired some of my favorite chocolate recipes by Ina Garten and Rebecca Rather. What can I say, some people and recipes are worth a little extra time in the kitchen.

Chocolate Mousse Cake 

  • Chocolate mousse
  • 3 Round ten inch chocolate cake tiers
  • Chocolate Glaze
  • 1 (4oz) bar of good semi sweet chocolate, grated
  • 1 (6oz) container of raspberries
  • 1 small bunch of mint

Chocolate Mousse -makes about 6 cups (Adapted from Ina Garten’s Barefoot in Paris) 

  • 6 ounces good semisweet chocolate, chopped
  • 2 ounces good dark chocolate, chopped
  • 2 teaspoons vanilla extract
  • 12 tablespoons (1½ sticks) butter, room temperature
  • 8 large eggs, at room temperature, separated
  • pinch kosher salt
  • ½ cup plus 2 tablespoons sugar
  • ½ cup cold heavy cream

Chocolate Cake -makes 3 ten inch tiers (adapted from Rebecca Rather’s The Pastry Queen)

  • 1 cup (2 sticks) butter
  • 2 cups water
  • 1 cup canola oil
  • 4 cups sugar
  • 1 cup unsweetened cocoa
  • 4 cups flour
  • 4 large eggs
  • 1 cup buttermilk
  • 1 tablespoon baking soda
  • ½ teaspoon kosher salt
  • 1 tablespoon vanilla extract

Chocolate Glaze

  • 12 ounces semi sweet chocolate, chopped
  • ¾ cup light corn syrup
  • 1 ½ cup heavy whipping cream
  • 4 teaspoons vanilla extract

First make and chill the chocolate mousse. In a heat proof bowl or double broiler pan combine the semisweet and dark chocolate. Set it over a pan of simmering water. Stir until the chocolate just melts. Then remove from the heat and let it cool for 5 to 7 minutes till it become room temperature. Then whisk in the butter a tablespoon or two at time.

Next place the egg yolks and ½ cup of sugar in the bowl of an electric mixer. Using the paddle attachment, beat the yolks on highs peen for 4 minutes until the eggs are pale yellow and thick. Transfer the eggs to a large mixing bowl. Then whisk in the chocolate mixture.

Now place the egg whites, a pinch of salt and 1 tablespoon of sugar in the clean mixer bowl and whip them using the whisk attachment on high speed until they are stiff, but not dry. Whisk half of the egg whites into the chocolate mixture and the gently fold in the rest of the egg whites using a rubber spatula.

Lastly, without cleaning the bowl whisk the heavy cream with the remaining 1 tablespoon of sugar until it is firm. Fold the whip cream into the chocolate mixture. Chill the mousse in the fridge.

Second bake the chocolate cakes and let them cool completely. Preheat the oven to 350 degrees. Line the bottom of 3 ten inch cake pans with parchment paper rounds and grease with Baker’s Joy or grease and dust with flour.

In a medium sized sauce pan combine 2 sticks of butter, 2 cups of water and 1 cup of canola oil. Heat over medium heat until the butter has melted. Then take the pan off the heat and let it cool. Meanwhile, in the large bowl of your mixer stir together 4 cups of sugar, 1 cup of cocoa powder and 4 cups of flour.

Now pour the butter mixture into the flour mixture and whisk on low speed till smooth. Whisk in the eggs one at a time. Then add in 1 cup of buttermilk. Next mix in the baking soda, salt and vanilla until well combined.

Pour the cake batter into the prepared cake pans and bake for 35 minutes. Let the cakes cool.

Third, pipe the mousse filling between the layers and place the cake in the freezer for at least 2 hours or preferably overnight. Using a large pastry bag and large star tip pipe the chilled chocolate mousse between the two layers. Reserve about 1 cup of mousse to pipe the top of the finished cake. Keep the mousse remaining mousse in the fridge. Then place the piped cake in the freezer.

Here is a step by step look at how this cake comes together. As you can see the sides of my glazed cake are not perfect, but that is fine. The grated chocolate will cover any minor spatula marks or imperfections.

Fourth, prepare the chocolate glaze and grated chocolate for the sides of the cake. Place 12 ounces of chopped semisweet chocolate into a large mixing bowl. Then in a medium sized sauce pan combine the 1 ½ cups cream, 4 teaspoons vanilla and ¾ cup light corn syrup. Corn syrup can be sticky so grease the measuring cup with a little cooking spray. Heat the cream mixture of medium heat until it just comes to a boil. Pour the hot cream mixture over the chocolate and whisk until the chocolate is completely melted. Keep the glaze a room temperature to ensure that it will pour.

Finally, decorate the cake with the chocolate glaze and pipe the remaining mousse on the cake. Remove the cake from the freezer and place it on a small cardboard cake round. Then place the cake on a cookie rack that has parchment or wax paper under it. The rack makes it easier to neatly pour and spread the glaze. The parchment paper below keeps the work space clean and allows you to reuse any glaze that falls to frost the sides of the cake. Ladle or pour the glaze over the tops of the cake. Then using a separated spatula make an even and smooth layer of chocolate glaze on the tops and sides of the cake.

Then carefully press the grated chocolate onto the sides of the cake for a beautiful finish. Let the glaze set in the fridge for 10 to 15 minutes and then pipe on the remaining chocolate mousse and add the raspberries and mint leaves.

Make sure that this cake is kept in the fridge until you are ready to serve it. Now the best part, eating and sharing this amazing cake. This recipe takes some planning ahead but its well worth it.

This cake is moist and although there is lots of chocolate in it, the mousse layers keep it light.

Want another idea for decorating this holiday cake? Then try a black and white design. Use chocolate sprinkles on the sides of the cake and top it with a ring of white chocolate snowflakes.

No matter how you decorate it, this chocolate mousse cake is sure to make any holiday gathering a celebration to remember.

Baking/Holiday Decorating

Bake Yourself A Merry Little Christmas

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The holidays are filled with so many of my favorite things twinkly lights, Christmas trees, time with family, holiday baking and gingerbread houses. But inevitably there are things like mile long to do lists, COVID booster shots, work and other distractions that can threaten to take the merry right out of the season.

Six months ago, I was making dentist appointments for my daughters and the receptionist wanted to schedule it on my husband’s birthday which is close to Christmas. I explained that afternoon wouldn’t work because I needed the time to bake a birthday cake. She then laughed and said “they can have clean teeth for the cake.” She actually thought I was joking and I get it. Who schedules an afternoon off to bake a cake? Yet, I was serious. I have found that if you don’t make time for the things you love, the holidays and birthdays can fly right by you.

This is why for the last twenty something years I have made time for seemingly crazy holiday baking traditions like homemade birthday cakes and gingerbread houses. They are a part of my art and what I love to share with my family. Now that my daughters are in apart of this tradition it has become even more meaningful.

Our gingerbread village adds a festive touch to my kitchen bookshelf.

This year my house is a patisserie inspired by The Queen of Tarts that I once visited in Dublin Ireland. I have always wanted to make a bakery and this one has such a lovely red front door that it was perfect for a holiday gingerbread house.

The red door is made from sugar gum paste and the front window is filled with a gum paste cake and tarts. In order to get a more vibrant color for the red and green accents I painted the gum paste with gel food coloring diluted with a few drops of vodka. You could also use a clear alcohol based extract like almond extract. The alcohol will evaporate and leave the color behind. The gold accents are from gold luster dust mixed with a small drop of vodka so I could paint it on evenly.

A side view of a winter tree, ice cream cone Christmas trees and white chocolate snowflakes.

My girls have been decorating their own gingerbread houses since they were in preschool. However, now that they are older, they have their own creative plans. My oldest wanted to add a not so cookie cutter prince and princess for a fairytale themed house. While my other daughter went with a Peanuts house with a patterned candy roof.

This year I thought I would share a new gingerbread house recipe that I have been using for the last two years from an excellent book called The Gingerbread Architect. What I like about this recipe is how quickly and evenly it bakes. If you want to make your own house then see my tips on baking and decorating in my post on gingerbread with kids.

Gingerbread Dough (from the Gingerbread Architect) – Makes one medium house

  • 1 cup Crisco shortening
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1 cup molasses
  • 2 large eggs
  • 2 tablespoons white vinegar
  • 5 cups all purpose flour

Preheat the oven to 375 degrees.

In a large stand mixer combine the shortening and sugar on medium speed until light and fluffy.

Next add the baking powder, baking soda, salt, cinnamon and cloves until well incorporated. Then mix in the molasses, eggs and vinegar and scrape down the sides.

Finally mix in the flour one cup at a time on low speed. scrape down the dough.

Then you can roll out the dough in small batches on a silicone mat or well floured piece of parchment paper. Bake for 12 to 14 minutes or until the gingerbread is firm. Then while the gingerbread is still warm cut out your house pieces. This will ensure that your sides are perfectly straight. I find that if I cut the dough ahead of baking I risk shrinkage and a possibly wonky edge issues.

Continue baking small batches until all the walls and pieces are baked. Once the house pieces are cool assemble them with royal icing.

Note: If you want an easier project then see my post on gingerbread house fronts or just use the royal icing recipe to make one from a kit. I have found that the icing that comes in the kits is harder to use than homemade.

Royal Icing- Makes 5 cups of icing

  • 4 large egg whites
  • 1 teaspoon cream of tartar
  • 2 teaspoons of water
  • 1 pound of powdered sugar

Mix all your ingredients in the bowl of your stand mixer at medium speed. Continue to mix until your icing forms stiff peaks (about 5 minutes).  You want your icing to be thick so it can hold your structure together. If your icing is not thick enough you can add more powdered sugar. If you want it a bit less stiff to pipe decorating details then you can add a little water, but be careful because a little goes a long way.

So here is to gingerbread and making time for the things that make you happy this holiday season!

Garden

The Sunny Side of the Street

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Midwesten Fall Gardening

“Grab your coat and get your hat. Leave your worries on the doorstep. Life can be so sweet. On the sunny side of the street“

Dorothy Fields

The air is crisp, but the sun is warm as it streams down through the autumn leaves. There is a skip in my step as I walk down the street and sing this happy tune. Each tree lined road is full of autumn’s brilliance. Then the wind blows sending hundreds of leaves swirling through the air. I stop for a moment and marvel at the kaleidoscope of colors.

I take my camera along with me as I try to capture the wonder of a Midwest fall.

Everywhere you look walkways are lined in purple, orange and yellow mums

Fall Porch Decor

The historic homes seem to greet you with gorgeous flowers and pumpkins in every color and shape.

As I walk further I spy window boxes filled with crimson and gold mums.

I feel a kind of reverence as I gaze up at a towering orange maple tree.

As I look closely each leaf seems to be painted with such divine detail. Is that tree really chartreuse, crimson, magenta and purple all at once?

Then I glance over at a near by tree. Now there are leaves in shades of apricot, auburn, marigold and marmalade that shimmer in the light.

I round the bend near the park where there is cottage style house with the most charming garden path.

The squirrels are darting in and out of the bushes burying acorns as fast as they can. In the distance I can hear the geese calling as they fly overhead. There is a magical melody to this time of year. 

As the colored canopy of trees envelopes me in its wondrous beauty, the worries of my day seem to fade away. As I stroll home along the golden leaf lined streets I feel the sweetness of taking a walk on “the sunny side of the street.”

Stone garden arch

Family

Why the World Needs Fairytales and Princesses

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There is a great sense of anticipation in my house as Halloween approaches. My daughters are currently counting down the days. Our family loves to dress up and celebrate. However, no one loves Halloween more than my eight-year-old daughter, Gabby. As far as she is concerned every day should be filled with costumes and magical thinking. This year she is going to be Princess Zelda and her sister Alyssa is going to be Dorothy from the Wizard of Oz. Princess Zelda proved to be a bit more of a costume ordering challenge but my daughter helped me get all the details just right. Because she is an expert on princesses.

For as long as I can remember my daughter, Gabby has loved princesses and fairytales. She has always been one for costumes, crowns and stories. She once took a flying leap off the living room curtains while playing Rapunzel. Alas her curtain hair could not support her plans to swing her way out of her pretend tower as the rod came crashing down. She was fine but the curtain rod was toast. Then in kindergarten she began designing her own costumes. She would spend all of her free choice time in school coloring and cutting out costumes complete with crowns and earrings she taped to her ears. Every day was a royal adventure.

However, there was a time when I began to worry that her zealous love of princesses might have become too much. One day in preschool she brought home a “what I want to be when I grow up” project. As we began to work on it, I was curious to see what she would choose. Her answer without a moment’s hesitation was “I want to be a princess.”

This preschool project suddenly had me to questioning myself as mother. What had I been teaching her? Is being a princess really a job you can choose? Concerned, I tried to talk my four-year-old out of it, but what should I say? Being a princess is an inherited burden. Historically speaking royal life doesn’t always end so happily ever after. However, what I failed to realize is that her definition of princess was different than mine.

After all modern-day storybook princesses are no longer limited to the role of the damsel in distress. They are crime fighting superheroes like the Princess in Black. They can bravely fight to save their own kingdom like Disney’s Moana, Mulan and Elsa. Princesses can now courageously write their own story like Amazon Prime’s new version of Cinderella. In this modern tale Ella unexpectedly turns down the crown in order pursue her dreams of being a fashion designer and small business owner. So, is wanting to be a princess really as bad as I had feared?

Sarah Coyne, a developmental phycologist at BYU recently made headlines from the Wall Street Journal to Time magazine for her research on the new “princess culture.” Her studies surprisingly found that children who had higher engagement in the “princess culture” in the preschool years actually had more progressive attitudes about women and a healthier sense of body image as they grew older. Perhaps my daughter had it right all along.

Fairytales are powerful stories that often inspire courage in the face of adversity. This is why I have come to appreciate her love of princesses. In her own way my daughter has used these stories to make herself stronger when facing of her own challenges in school.

When Gabby was in first grade, she needed eye therapy to correct her vision. Vision therapy was difficult and there were days when she just wanted to give up. One day after a particularly tough session, the therapist was giving Gabby a pep talk when my daughter stopped her. She said “I bet you would feel much better about this if you could wear a princess outfit.”  The therapist had to laugh and agree.

We may only be little once, but the lessons we learn and stories we tell stay with us. I now realize that I was wrong to question her royal ambition. Because as my daughters grow, I want them to become brave and confident women who know how to tame the dragons of this world and become anything they want to be.

Food

French Onion Soup with Gruyère Cheese Croutons

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Onion Soup

French bread, caramelized onions, white wine and cheese was there ever a more comforting and decadent list of ingredients? This is why French Onion Soup soup remains a cherished favorite. It’s one of those good weekend recipes when you have just a little more time in the kitchen. The caramelized onions take a little patience, but apart from some occasional stirring they are easy to make and well worth the effort. One spoonful of the beefy onions with the crusty baguette and nutty melted cheese warms the soul.

French Onion Soup with Cheese Croutons -Serves 4 to 6

  • 4 Tbsp butter
  • 5 large sweet yellow onions, halved and thinly sliced
  • 1 tsp kosher salt, plus more for seasoning
  • 1/2 cup dry sherry
  • 1 cup white wine
  • 6 cups good quality beef broth
  • 3 bay leaves
  • 1 fresh thyme sprig
  • 1/2 tsp fresh ground pepper
  • 1 small French baguette, sliced into 1/2 inch thick slices
  • 3 Tbsp butter, melted
  • 1/2 cup grated Gruyère or Swiss cheese
  • 1/4 cup grated parmesan cheese

Melt 4 tablespoons butter in a large stockpot over medium heat. Add the sliced onions and cook for 30 to 40 minutes stirring occasionally to make sure the onions cook evenly. Season the onions with 1 teaspoon of kosher salt. Once the onions turn a caramelized golden brown add in the sherry.

Scrape up the brown bits and let the sherry simmer for 5 minutes. Then add the white wine and simmer for 10 minutes more. Add beef broth, bay leaves, 1 spring of thyme and pepper. Taste the soup for seasonings and add additional salt if needed. Let the soup simmer for 20 minutes.

Preheat the broiler and melt 3 tablespoons of butter. Brush the melted butter on the top of each French bread slice. Toast the bread for 1 to 2 minutes until the edges of the bread slices are just golden. Then sprinkle parmesan and Gruyère or Swiss cheese on top of each slice. Broil for an additional 2 to 3 minutes until the cheese is melted and bubbly.

Remove the bay leaves and thyme sprig from the onion soup and serve the it hot with two to three cheese croutons on top. Garnish with small fresh herb sprigs.

I have been known to serve this soup with the Caesar salad, but for an over the top meal serve it with my Avocado and Romaine Salad. They are amazing when paired together. As the days get shorter and chillier there is nothing like a comforting bowl of French onion soup.

Baking

Gingered Applesauce Cake with Caramel Glaze

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Applesauce Cake

Fall is perhaps one of the shortest and yet most anticipated of all the seasons. It isn’t technically here until next week on September 22nd, but I can feel it just around the corner. People are planting cabbages, kale and mums. This week I saw a  few brave maple leaves starting to turn color. School is back in full swing and pumpkin spice lattes are already back at Starbucks.

While I might like to hang on to just a few more warm sun filled days, I do love the beauty of a Midwest fall. I am looking forward to apple picking, autumn leaves, pumpkin patches and fall baking. So this week I baked one of my favorites gingered applesauce cake from Ruth Reichl. It’s a simple mix and bake bundt cake with a poured caramel glaze that is so delicious.

Gingered Applesauce Cake

  • 2 eggs
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 1 ½ cups applesauce
  • 2 teaspoons freshly grated ginger
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla
  • 1 ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground cloves
  • 2 cups flour

Preheat the oven to 350 degrees. Prepare a 12 cup bundt cake pan by spraying it with Baker’s Joy or buttering and flouring it well.

In a medium sized bowl whisk together the egg and both sugars. Add in the applesauce and grated ginger. Next mix in the vegetable oil and vanilla until smooth.

Add in the baking soda, salt, cinnamon and cloves. Finally mix in the flour until well incorporated. Pour the batter in the prepared cake pan.

Bake for 35 to 40 minutes until a toothpick or cake tester comes out clean. I found that 37 minutes is exactly right in my convection oven. Let the cake cool for a few minutes before turning it out on a plate or cake rack.

Caramel Glaze

  • 1 cup heavy cream
  • 1 tablespoon light corn syrup
  • 1/2 cup brown sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla

Put the cream, corn syrup, brown sugar and salt in a small sauce pan. Whisk the ingredients together and heat over medium high heat until it comes to a boil. Then turn the heat down to medium. Continue to let the mixture bubble for 14 to 15 minutes stirring every few minutes until the sauce thickens.

Finally, remove the glaze from the heat and whisk in the vanilla.

Immediately spoon or pour the sauce over the top of the cake. I like to pour the caramel glaze into a small cream pitcher because it makes it easy to create a controlled and slow pour.

This moist and sweetly spiced cake hits all the right notes for fall baking. Gingered applesauce cake will have you in a fall mood no matter what the temperature is outside.

Garden

Looking for Butterflies

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Swallowtail Tail Butterfly

“We delight in the beauty of the butterfly, but rarely admit the changes it has gone through to achieve that beauty.”

Maya Angelou

Every morning I would stop as I took my daughters to school and wonder what a small weed covered flowerbed could be with a little love. There had once been blue spruce tree there and a few rose bushes. However, several years ago the old tree became sick and needed to be cut down. Nothing had been planted in its place so that’s when the weeds crept in.

I knew it wasn’t my yard but each time I drove by a part of me longed to give the school something beautiful. A place where children, teachers and parents could gather. A space for children to connect and experience nature’s wonders.

Then last year the PTO decided it would create a new garden and grounds committee. Suddenly as the pandemic hit, the school was using its front lawn more than ever. Classes were meeting and playing out front. So, when the principal was interested in getting a new tree for the front flowerbed, I began to dream a little bigger. What about a new tree and … a butterfly garden?

The before: the school has a large back patio area, but the landscaping here had seen better days.

I wanted to plant something that created an experience. A place where you can’t help but smile when you pass by. A magical spot filled with towering zinnias and cheerful coneflowers. As I began to make detailed butterfly garden plans, I decided to take a little inspiration from the Chicago Botanical Gardens.

My inspiration: a gorgeous summer flower garden at the Chicago Botanical Gardens.

Then my dream became a reality when wonderful group of PTO volunteers their families came to help me prepare the flower beds and make the new butterfly garden.

The after: the butterfly garden now in full bloom. All the vibrant colors and flowers make for quite the view.

First, we planted a new maple tree. We had a tree planting ceremony and had the children help us fill in all the dirt to officially plant our new tree. Then we began to fill the garden with butterfly friendly flowers. Now the front lawn has neighbors stopping, parents gathering and children looking and playing. It has been wonderful to see the change. A once rather lonely spot is now welcomes everyone to come and stay a while.

The view from the school patio where there are outdoor picnic tables.

However, the thing that surprised me the most is how it impacted the sense of community at the school. I have been grateful to hear how happy it’s made other people. Teachers have told me that they love to eat lunch outside near the new garden and that it makes them feel great about the school. Parents have told me how wonderful it is to see the school looking so good and kids have come to help me water and take care of the plants. I never expected that one small garden would touch so many people in such an amazing way.

Have you ever wanted to plant your own butterfly garden? I have gotten lots of questions about the flowers I used to create the school garden so I thought I would share some of my favorite butterfly garden plants.

My favorite butterfly garden plants:

1. Lantana

A full sun and heat loving annual that adds color and continuous blooms. They come in lots of color varieties from cherry red and pink, to coral, orange and yellow. They don’t require deadheading and they are heat and drought tolerant.

2. Rudbeckia and Sage

Prairie sun rudbeckias add height and a cheerful daisy like yellow blooms. They are perennials that will come back each spring and the butterflies love them.

Another great perennial is sage. I love the contrast of the purple sage against they yellow and fuchsia flowers.

3. Pentas

A black swallowtail that is loving theses pentas.

Pentas are great at attracting butterflies and pollinators. They are an annuals in the Midwest but can be a perennial in warm tropical areas. The large star flowers grow in clusters that are easy for butterflies to land on. They come in pink, red, white and purple.

4. Zinnias

My favorite flowers for attracting butterflies and hummingbirds are zinnias. They are  butterfly magnets. In the school garden I planted tall pink and purple double zinnias that I grew from seed. Butterflies and birds adore these large zinnia flowers. If you cut the spent blooms they will continue to bloom well into the fall. If you get lots of rain, zinnias can be prone to leaf spot and powder mildew. Keep a look out for any spots on the leaves. I use a neem oil spray on the leaves only, so I don’t hurt the butterflies.

This beautiful monarch butterfly stopped long enough for me to get a picture.

5. Butterfly and Milk Weed

Butterfly weed which is native to the midwest.

Around the the maple tree I planted butterfly weed and milkweed plants. They are perennials and important flowers for butterflies. Milkweed plants are the only food that Monarch butterfly larvae can eat so I wanted to make sure that I included them in the garden.

I also rounded out the front of the flowerbed with some coneflowers and blue heaven grass. They are both perennials that should provide lasting color and interest into the fall.

Now every time I take my daughters to school, I look at the front flower bed and I smile. I love looking for butterflies and seeing how their beauty has brought happiness to everyone around them. The pandemic has created so many challenges for schools and families over the last two years. This small garden project has exceeded all my hopes because it has sparked so much joy in the school community. I am still surprised by this, but I think I underestimated how much we all long to grow something good. This project has taught me that in a way we are all looking for butterflies and the beauty that can come from working together to change things for the better.

Food

Roasted Salad Niçoise

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Salad Niçoise

“What a beautiful, appetizing and satisfying creation the salad is-and what a simple one, too. Nature provides; you combine.”

Julia Child

I can still remember the taste as if it was yesterday. On a hot summer day in Paris, after a long day of walking my husband and I wandered into a little bistro where I ordered the best salad I have ever had. It had the most divine roasted potatoes. They were crisp and golden with a hint of Dijon mustard and a creamy center. It was summer salad perfection.

Memories of that roasted French potato salad have found their way into my kitchen and my recipe for Roasted Salad Niçoise. Looking for a way to make the prep work a little easier than the usual blanched vegetables, I decided to try roasting my potatoes and green beans. The caramelized flavors were so delicious that it’s now the only way I make it. Grill some fresh tuna steaks. Add a glass of wine and for a moment it takes me back to that little bistro in Paris.

Roasted Salad Niçoise- Serves 4 to 6

Tuna Steaks and Marinade

  • 3 to 4 tuna steaks
  • 2 garlic cloves, chopped
  • 1 teaspoon kosher salt
  • 1 tablespoon fresh rosemary leaves
  • ½ teaspoon oregano
  • Zest from one lemon
  • ¼ cup fresh lemon juice
  • ½ cup extra-virgin olive oil

Roasted Potatoes and Green Beans

  • 1 pound small yellow or gold potatoes, slice in half
  • 1/2 teaspoon of Dijon mustard
  • 2 tablespoons of olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 pound French green beans (haricot verts)
  • 1 medium shallot, sliced into thin rings
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon pepper

Salad and Dressing

  • 2 heads of baby romaine lettuce, chopped
  • 2 large tomatoes, chopped
  • 6 hard boiled eggs
  • 2 teaspoons dijon mustard
  • 4 tablespoons red wine vinegar
  • ½ teaspoon kosher salt
  • 1 cup extra virgin olive oil

First, prepare the tuna steaks. Preheat your grill for medium direct heat (alternatively you could also use an indoor grill pan). Rinse the tuna steaks with cold water and then pat them dry with paper towels. Place the steaks in a large gallon sized zip top bag. Next, make the marinade for the tuna. In a small bowl whisk together the garlic salt, rosemary, oregano, lemon juice and zest. Then drizzle in the olive oil until fully incorporated. Pour the marinade in the bag and let it marinate for 15 to 30 minutes.

Second, get the potatoes ready for roasting. Preheat the oven to 350 degrees. Slice the potatoes in half. Then in a medium sized bowl whisk together the olive oil, Dijon mustard, salt and pepper. Coat the potatoes in the mustard and olive oil mixture. Place the potatoes cut side down on a sheet pan lined with parchment paper or foil. Bake for 30 minutes.

Third, get the green beans prepared. Mix together the French green beans, sliced shallots, olive oil, salt and pepper. Place them on a sheet pan in an even layer. Place them in the oven to roast at 350 degrees for 15 minutes.

Next, cook the hardboiled eggs. Place the eggs in a sauce pan with enough water to cover the eggs by an inch of water. Heat the pan on high heat. Let the water come up to a full boil and boil the eggs for two minutes. Then turn off the burner and place a lid on the pan. Let the eggs sit in the hot water with the lid on for 15 minutes. Then take the pan and place it in the sink and let cold water run over the eggs in the pan until the eggs are cool enough to handle. Peel and slice the hard boiled eggs in half.

While the eggs are cooking grill the tuna steaks. Grill the tuna steaks until cooked to taste, 2 to 3 minutes a side for rare and 5 to 6 minutes per side for medium. Then when cooked slice the tuna steaks into thin slices.

Finally make the salad dressing and assemble the salads. In a medium bowl whisk together 2 teaspoons dijon mustard, 4 tablespoons red wine vinegar and ½ teaspoon kosher salt. Then slowly drizzle in 1 cup extra virgin olive and continue to whisk it until fully emulsified. Place the chopped romaine lettuce in a large bowl and add some of the dressing to taste. Then save the rest to drizzle over the tomatoes, potatoes and green beans. Place a bed of lettuce in each bowl or plate. Top the lettuce with the roasted potatoes, green beans, tomatoes and sliced tuna. Drizzle with additional salad dressing.

As Julia Child once wrote in Mastering the Art of French Cooking, the thing that makes French vegetables so memorable is the way they are prepared. “The French objective is to produce a cooked green vegetable so green, fresh-tasting, and full of flavor that it really can be served as a separate course.” This salad may not be the recipe for a hectic weeknight, but it is well worth the effort. The flavors of each vegetable and ingredient shine. When you make Roasted Salad Niçoise dinner is a memorable experience. Bon appétit!

I am loving and cooking everything I can using fresh garden vegetables. Our tomato plants have been especially happy and abundant this year!
Food

Friday Night Fried Chicken Sandwiches

Lemon Cupcakes With Blackberry Buttercream Recipe admin_AM 0 comment
Panko Bread Crumb Chicken

Friday night dinners in our house are usually simple and fun. At the end of the week I don’t want to be fussing over something too difficult. Fridays dinners are usually gastro pub inspired sandwiches, tacos or burgers. Things everyone in our house loves. The current Friday night favorite is this fried chicken sandwich. My daughter loves to help me with the breading.  It’s one of those meals that has everyone smiling.

Fried Chicken Sandwiches -Makes 4

  • 4 bakery burger buns
  • 8 baby romaine lettuce leaves
  • 12 dill or sweet pickle slices
  • 4 chicken cutlets (2 chicken breasts split)
  • salt and pepper
  • 2 eggs and 1 egg yolk
  • 1¼ cup flour
  • 1 cup fine bread crumbs
  • 1 cup panko bread crumbs
  • 2 cups vegetable or canola oil

Ranch Mayonaise

  • 1/2 cup mayonnaise
  • 1/2 teaspoon Hidden Valley Ranch Dressing Mix

First prepare the chicken cutlets. Remove any rib meat. Then carefully place your hand on top of the chicken and cut or split the chicken breasts in half horizontally like you are butterflying them. Each chicken breast should be cut into two cutlets.

Next prepare the chicken breading. Season both sides of the chicken breasts with salt and pepper. Then in one shallow bowl or plate place the flour. Next in a second bowl whisk together the eggs and egg yolk. Finally in a third bowl mix together the bread crumbs.

Dredge the seasoned chicken in the flour, then dip it in the egg mixture and let the excess slide off. Then press the chicken cutlet in the bread crumbs. Finally, (although some people might see it as gilding the lily) I like to dip the cutlet back in the eggs and coat it one last time in the bread crumbs. This last step ensures that every piece of chicken is extra crispy and well coated.

Then prepare and fry the chicken. Place the oil in a deep sided skillet or Dutch oven. Heat the pan over medium heat until the oil reaches 350 degrees or until placing the end of a wooden spoon in the pan causes vigorous bubbles to appear. Then carefully add 2 or 3 breaded chicken cutlets. If the chicken doesn’t all fit in the pan you can fry it in two batches, because you don’t wan to crowd the chicken.

Cook each piece for 5 to 6 minutes turning it using a fork every couple of minutes to make sure that it cooks evenly. Place the chicken on a plate or pan lined with paper towels

Finally assemble the fried chicken sandwiches. Make the ranch mayonnaise by stirring the seasoning mix into the mayonnaise. Then place each fried chicken cutlet on a burger bun with the romaine lettuce. Top it with the ranch mayonnaise and pickles.

I like to serve mine with an Apple Waldorf salad, a summer peach and tomato salad or oven fries.

There is nothing like a crispy fried chicken sandwich. A mixture of fine and panko breadcrumbs makes this breading especially good. A topping of ranch mayonnaise and pickles add just the right zing of flavor. It’s the perfect Friday night dinner and a delicious way to start the weekend.

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