Mari Bickmore Design | Having a Blast In Interior Design and Staging

Menu

mushrooms

Texas Clam Chowder – The Best 1024 727 Mari Bickmore

Texas Clam Chowder – The Best

Well this beginning has nothing to do with Clam Chowder, Texas or otherwise (that comes later).  In the middle of the night, many times, I have thought about topics I wanted to write about and none of those times did I follow through; they’re now like the misty stuff of dreams.  Here’s one I remember though…A couple of weeks after the inauguration I had a great conversation with a friend on the wrong side (oops).  We disagreed on many things, agreed on some, and did so amicably.  One of her big problems was the theory that Trump had some connection with Russia, still unsure as to what.  I don’t buy into any of that, nor do I think Trump has a man crush on Putin.  Anyway, as it turns out everyone and their dog has had a meeting with the Russians…on both sides of the fence…except, it seems, Sarah Jessica Parker, if you follow that sort of thing.  I recall a statement by Obama before the last election when he thought the mic was off that goes like this:  “After My Election I Have More Flexibility.”  Did you see the MSM go after that?  None of them seemed to have a problem with that…but now it’s like they’ve all went CRAZIER.   Also, how can they say the Russians interfered with the election exactly?  Even if they did hack the DNC and reveal things that they had done…then the DNC did those things.  Somehow the real “criminals” are  made to be okay just because their crimes were revealed by the Russians (if that is even true).   I know, we’re living in the Twilight Zone.

And now we see the true (tolerant HAHAHAHA) Alt-Left…breaking private property, impeding regular people’s road right-of-way, beating people up, acting like idiots, and trying to stop the free speech of others with differing ideas…the list goes on and on.  I’m glad we didn’t act that way when the travesty that is Obama was elected.  Sure, I complained, and hopefully so did millions of other people, but that was mostly words on a screen and not looting and assault.

Finally, I’m moving on.   I’m still looking at those resolutions and my work on them is a bit stifled, so I went to the gym yesterday for the first time this year.  And today I was shamed again, so I went on a 2.5-mile walk.  Who knows, maybe it’s a trend!  However, I have been playing tennis a few times a week.  Does that count?  First time playing on a mixed doubles team and it’s fun!  I was always intimidated about playing with guys so I always turned down the invites to play on those teams.  We are in second place.  Bummer.  Maybe that will change.  In any event, I had to make food to take to a match the other day and remembered how yummy my recipe for TEXAS Clam Chowder was, so I made it.   Instant hit!  I’ve been perfecting this one for many years.

IMG_7919 (2)
Mari’s Texas Clam Chowder
TEXAS CLAM CHOWDER — ONE OF MY PERSONAL FAVS
1/2 pound smoked peppered bacon, chopped into small pieces (I chop it small before I fry it, but you could just fry it and crumble later; it’s just easier to put it all in the pot to fry chopped small)
3  jars or cans baby clams and/or minced clams (I actually buy fresh clams if I can find them but that is unusual)
1 cup water
1 Tbsp cornstarch
4-6 medium red potatoes (peeled or unpeeled), diced
6 medium carrots peeled and diced
1/2 teaspoon white pepper
1/4 cup chopped fresh parsley
1 tsp Tony Cachere’s Creole Seasoning (you can try jalapeno pepper too)
3 celery ribs, finely chopped
6-8 ounces large fresh mushrooms, sliced
1/2 red onion, minced
Whipping/heavy cream about 1-3 cups depending on the consistency you want, I’m usually at about 2 cups.
In a large pot, fry chopped bacon until crispy browned; remove and drain on paper towels.  Drain off all but about a 1-2 Tbsp of the rendered fat.  Mix the cornstarch with a little water and mix until smooth.  Add clams w/juice and water to the pot along with the cornstarch mixture.  Add chopped potatoes and carrots, white pepper, parsley and seasoning to taste (I usually use about what is listed above).  Add chopped celery and mushrooms, then onion.  Crunch bacon into small pieces and add back to pot.  Bring to a boil, reduce heat and cook until carrots are done.  Add enough cream to achieve desired consistency.  I serve with oyster crackers.
IMG_6707
Try it and let me know you loved it!  If you do then click Sign Me Up! on this site.
Chorizo and Mushroom Fritatta 1024 768 Mari Bickmore

Chorizo and Mushroom Fritatta

fritatta 9I have been a little under the weather for a few days, so just laid in bed yesterday and watched a bunch of British mini series.  Caught up on what Lizzy and Darcy have been up to on Death Comes to Pemberley and seven (yes, count them — 7) episodes of Bletchley Circle.  That is seasons 1 and 2.  I don’t know if there are more. Oh, and I topped off the evening with an episode of Luther.  All I have to say is that DayQuil was my friend yesterday and is holding me up today, too.  I didn’t even have my laptop in the bed with me, just laid there not moving.

Today I have at least moved to the sofa and am watching the Australian Open.  I am also trying to catch up on things.  Still being disgusted by the Paris shootings and terrorist attacks worldwide by evil people.  Je Suis Charlie!  Did you know that on January 9 some of those same people attacked a worshipper  in Italy and commenced to destroy a large statue of the Virgin Mary and urinate on it??  Aren’t you disgusted?!  I am not Catholic and this disgusts me.  Well….off on a tangent again.

A few days ago I had a recipe laid out to make for that night and when I started pulling out my ingredients I found that I was missing a few things that I thought I had.  I was not a happy camper, but necessity, as they say, is the mother of invention.  Taking stock of the ingredients that I did have here is what I came up with.  Now knowing what constitutes a basic fritatta, you will be able to do the same thing!

Chorizo Frittata

Ingredients 
4 tablespoons olive oil, divided
2 small potatoes, sliced very thin
8 ounces crimini (baby bella) mushrooms, sliced
1/3 cup green onions, chopped
8 ounces bulk chorizo sausage
12 large eggs
1/2 cup crème fraîche or sour cream
2 tablespoons coarsely chopped flat-leaf parsley
1-1/2 cup shredded Mexican cheese blend, divided
Kosher salt, freshly ground pepper

Preparation

1. Place a rack in upper third of oven; preheat to 350°.
2. Heat a Tbsp of olive oil in a 10-inch cast iron or nonstick ovenproof skillet over medium heat and cook chorizo until done and evenly crumblet.  Remove chorizo and set aside.fritatta 2

3.  Add 2 Tbsp of olive oil to skillet and then add potatoes, stirring often, until softened, about 5 minutes. Remove and set aside.

fritatta 44.  Add mushrooms and onions to skillet and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes. Remove and set aside.fritatta 6

5. Meanwhile, whisk eggs, crème fraîche, and parsley in a large bowl; stir in 1/2 cup cheese. Season with salt (about 3/4 tsp) and pepper.
fritatta 7

6.  Add remaining 1 tablespoon oil to the skillet. Arrange potatoes to cover bottom of skillet, then pour mushrooms evenly over the potatoes, then do the same with the chorizo.
7. Pour the egg mixture over the the potato, mushrooms, chorizo layers and evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes. fritatta 8
8. Sprinkle remaining 3/4 cup cheese over eggs and transfer skillet to oven.
9. Bake frittata until golden brown and center is set, 25-30 minutes.

fritatta 10

It just takes a click up on the left to subscribe!  Hope you enjoy!

Coq au Vin – In a slow cooker! 1024 689 Mari Bickmore

Coq au Vin – In a slow cooker!

coq au vin 9

I would have to say one of my favorite places to visit is France, from the eastern Atlantic shore to Paris down to Provence (especially in the lavender season), along the coast and over to the Dordogne, which is where I would love to live. So who else to take inspiration from but Julia Child. This is certainly not her classic coq au vin recipe, but I think a good adaptation. Sitting here in chilly winter weather, the rich, filling and flavorsome goodness of Coq au Vin just fit the bill. I made it fairly easy to make it in my slow cooker, yet it remians very close to the original. In the words of Julia Child “You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.” The only thing wrong with this recipe is that my kitchen window is not overlooking the Dordogne River.  The  sauce turns out so rich and wonderful! I love it served with mashed potatoes.

Ingredients
3-1/2 pounds skinless chicken thighs & legs (or a breast also if you like)
1/3 cup plus 1 Tbsp gluten-free flour or all-purpose flour
salt & pepper
3 tbsp olive oil
4 slices lean bacon
36 very small pearl onions peeled and left whole (or 18 larger ones – can use frozen)
½ lb sliced button mushrooms
½ lb sliced baby bella mushrooms
2-1/2 cups red wine (tested with cabernet sauvignon)
2 tbsp tomato paste
3 cloves garlic, crushed
1 large sprig thyme (or a generous 3/4 tsp dried)
1-1/4 tsp dried oregano
1 bay leaf
fresh parsley, chopped

Directions:
1. Place the chicken, flour, salt and pepper in a gallon size ziploc bag and shake well. Make sure the chicken is liberally coated with the flour mixture. This may have to be done in divided amounts.coq au vin

2. Heat the olive oil in a large skillet on medium high heat, then add the chicken pieces. You may have to use more olive oil that stated to brown your chicken.

coq au vin 23. Brown the chicken for about 2 minutes on either side until it turns a lightly golden color.
4. Stir the remainder of the flour from the bag into the browned chicken and transfer to your slow cooker.
5. In the same skillet, cook the four pieces of bacon until crispy. Remove onto paper towels to drain.

6. Also in the same skillet place the onions and mushrooms for about 4 minutes, stirring regularly, until glazed and shiny, then transfer the mixture into your slow cooker.
7. Crumble the bacon and add to the slow cooker.
coq au vin 48. Whisk the wine and tomato paste together lightly until the tomato
paste breaks down then combine with the garlic, thyme, oregano and bay leaf and add into the chicken mixture.

Cook on low for 6-7 hours or high for 3 1/2 – 4 hours.

The slow cooked chicken will fall easily from the bone into the sauce once done.

coq au vin 7

Excellent served with mashed potatoes and sprinkle with chopped parsley.

“Mise en place” a french culinary term which means organizing the process of cooking by making it more efficient, helping prevent mistakes or forgetting vital ingredients. Line up your spice jars and set out all ingredients before starting the first step. I recommend this for all recipes.

Milano Chicken 1024 768 Mari Bickmore

Milano Chicken

crunchy chicken 2

So Thanksgiving is over and my children and grandchildren have left the premises.  It is soooo quiet, but it is clean.  I could do without the clean to have my granddaughters back!  They did wear us out.  I had forgotten just how much energy the little ones have.  We had to take them in shifts.  I think my husband only lasted about five minutes at a time.  They wanted to play hide-and-seek constantly, sometimes stopping for a Lego break.  Most of the activities in the area for their age were closed for the season.  That was a bad surprise.akina haruka pancakesI will forever complain that they live too far away…but it does give me a place to go when the winter here is too much to bear!  Plus, I can’t complain too much as we will see them soon.  Hoping for warm, sunny weather for Christmastime.

We are finally done with the leftovers.  I was looking for something that wasn’t too heavy and, while it isn’t a salad with lemon juice or steamed veggies, it certainly seemed to fit the bill.  I am going to call it healthy.  It may not meet Cooking Lite criteria, but, hey, there are veggies on top!  I do love a light crunch, so this will remain a staple in my recipe book.  Crunch, along with a nice light sauce and that tart mustard on the side.  If you don’t like mustard, you could definitely leave that off.  I hope you love this dish.  Let me know if you do!

Milano Chicken

Serves 4

6 small to medium carrots, peeled and cut into 1″ pieces.  You could use real baby carrots which would make a lovely presentation (not the fake one’s they form – oh, I guess you could if you really wanted).

1 T white wine vinegar

4 eggs

1 small bunch tarragon, leaves picked

½ cup Dijon mustard

2  large boneless chicken breasts (I haven’t tried it, but I am sure you could substitute turkey or veal for the chicken)

1 cup blanched sliced almonds

1-1/2 cups Rice Krispies (or gluten-free Rice Krispies)

1/2 cup flour (or rice flour or gluten-free flour)

2 T olive oil, plus more for frying

4 T butter, plus more for frying

4 oz. cremini mushrooms, trimmed and halved

½ cup scallions, trimmed, white stems cut into 1″ pieces, and greens thinly sliced

¼ cup dry white wine

2 T capers

Juice of 1 lemon or about 3 Tbsp reconstituted lemon juice.

Salt and freshly ground white pepper

1.  Place the Dijon into a small bowl.  Chop half the tarragon leaves, around 3 Tbsp, and add to the mustard and set aside.

2.  In a medium saucepan bring salted water to a boil, add carrots and simmer until tender, about 3 minutes. Remove the carrots and reserve in a bowl.

3.  Return the water to a boil, add vinegar and place 2 whole eggs in their shell into the pan. Simmer for 8-9 minutes, then drain and peel the eggs under cold running water. Slice into quarters lengthwise.

4.  Cut the chicken breasts in half lengthwise. Place each piece between two sheets of plastic wrap. Using the smooth side of a meat mallet, pound them until they are 1/8 to 1/4-inch thick. Season both sides with salt and pepper.

5.  Crack the remaining 2 eggs into a small bowl, and beat until smooth.

6.  In a food processor, chop the almonds into a fine meal (do not overchop, or they will clump).  My food processor was broken, so I used a pie roller and crushed them (same with the Rice Krispies)  Add the Rice Krispies, and pulse a few times until the mixture resembles coarse bread crumbs.

7.  Place the flour, beaten eggs, and almond/Rice Krispie mixture  into separate shallow dishes, and season each with salt and pepper.  Working with one piece at a time, dredge the chicken in the flour.  Then dredge it in the egg, and  then dredge in the almond mixture, pressing slgihtly to make sure it sticks to the chicken.

8.  Heat a thin layer of olive oil in a large nonstick sauté pan over medium-high heat, and add two to three pieces of chicken in a single layer. Cook for 3 minutes, or until golden-brown. Turn the chicken over, add 1 T butter, and continue cooking for another 3 minutes, basting the chicken with the butter in the pan. Repeat with the remaining chicken pieces, adding more oil and butter as needed.  Drain off any darkened fat between batches.  Place the chicken on a paper-towel-lined platter and keep warm.

9.  In a medium sauté pan, heat 2 T olive oil over high heat, then add the mushrooms and scallion whites. Sprinkle with salt and pepper, and sauté until browned, about 2 minutes. Add the wine, and reduce until almost dry. Reduce the heat to medium, add 3 T butter, and heat until it browns. Add the reserved carrots, the capers, and lemon juice, and swirl to combine.

On your plate, place one piece of chicken and top with some sautéed mushrooms, carrots, and scallion whites. Spoon the pan sauce over and around the chicken. Garnish with two quarters of boiled egg, a few tarragon leaves, and some sliced scallion greens. Serve with the tarragon mustard.

crunchy chicken