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Zick Rubin was one of the first social psychologists to study love.  Rubin spent many years studying hundreds of couples, trying to distinguish specific characteristics between ‘liking’ and ‘loving.’  In the end, he and his fellow psychologists concluded that measuring the complex feeling of love could not be scientifically observed, and that poets and novelists had a better understanding of love than science could ever discover.  Not really a shocker if you think about it.

Another type of ‘love’ is the marriage of ingredients in cooking.  On their own, the ingredients seem individually distinct and sometimes seemingly contradictory, however when you put them together, they create a totally new flavor that seems, well…logical.

If you’re interested in testing that theory, try my Sweet Chipotle Dressing, which blends the natural sweetness of honey with the smoky heat of chipotle peppers.  You’ll LOVE it!

The Enlightenment, Chapter  14  “….Tori turned to the counter where she had several trays lined out and pointed them out.  “Those are bacon-wrapped, cream cheese stuffed cherry peppers; those are Gruyère cheese Gougères; that is a sweet chipotle dressing that I’ll toss with a chopped salad already chilling in the fridge; and that pan will eventually be steamed mussels with bacon, bourbon and jalapeños.  Oh, and I also baked some bread to soak up the broth from the mussels.”

Ben blinked several times in surprise and looked at her in bewilderment, “Wow! You even baked your own bread.   You have had an interesting day, haven’t you?  What can I do for you?  May I help?”

“You,” Tori replied, “may refill my wine, pour yourself a glass and go visit with Mom and Meda.  The first course should be ready in about fifteen minutes so I’ll let you know when I’m ready…”

Sweet Chipotle Dressing

Ingredients:

• 2 cloves garlic, diced
• 1 roma tomato, diced and seeded
• 1 small onion, diced
• 2/3 cup rice wine vinegar
• ½ cup olive oil
• 2 tablespoons Liquid Smoke, mesquite flavor
• 2 tablespoons chipotle puree
• 2 tablespoons dijon mustard
• 2 tablespoons cilantro, chopped
• 2 tablespoons honey
• 1 teaspoon salt
• ½ teaspoon cumin
• ¼ teaspoon black pepper

Directions:

1) Place all ingredients except for the olive oil in a blender and blend until smooth.

2) With the blender on, slowly add the oil in a thin stream until the mixture is fully emulsified.  Keep chilled until ready to serve.

When I try a food I haven’t experienced before and decide that I like it enough to try making it at home, I research its origin and try to imagine myself in the kitchen of a chef from that region and what might be going through their mind as they prepare the dish.

The first time I experienced the savory, creamy beauty of a Gruyère cheese Gougère, was in Paris, France.  Maybe it was actually being in France where the Gougère is said to have originated, or perhaps it was the accompanying French Vouvray wine I was sampling at the time, in either event, I was decidedly captivated by the light, airy, crispy and cheesy yumminess.  (Yes, yumminess is a word.  I actually looked it up!)

They are the perfect, ‘pop-able’ appetizer and very easy to make.  Your family and guests will love them!

The Enlightenment, Chapter 14 “… Meda placed a sampling of the peppers on her plate and looked at the other dish, curiously.  “What are those?  Is that bread?”

Tori grinned and replied, “Those are called Gougères but you may have also heard them called ‘Pâté à Choux.’  They’re like a pastry but they’re more on the savory side.  I added shredded Gruyère cheese to give them a little creaminess.”

Meda bit into one of the Gougères, chewed and then looked at the remaining half of the pastry still in her hand with a surprised look on her face.  “Oh my goodness!  I don’t think I’ve ever had anything like this before.  It’s so light and airy and yet creamy like you said.  It’s wonderful!”

“See?  I was right! Man, I wish I could try one of those!” Karla said, wistfully as she watched her mother eat the remainder of the Gougère in her hand….”

Gruyère cheese Gougères

Ingredients:

• 1 ½ cups of water
• 1 stick of unsalted butter, cut into cubes
• 1 teaspoon sugar
• ½ teaspoon salt
• 1 ½ cups of flour
• 8 large eggs, beaten
• 1 cup shredded Gruyère cheese

Directions:

1) Preheat oven to 400 degrees and line two baking sheets with parchment paper.

2) In a large saucepan, combine the water, butter, sugar and salt, bringing it to a boil.

3) Reduce heat to medium and add the flour all at once, stirring vigorously with a wooden spoon until the dough pulls away from the sides of the pan.  Remove pan from heat.

4) Add the beaten eggs to the dough in small batches, stirring thoroughly in between each addition, until eggs are fully incorporated and a thick, glossy pastry dough remains.

5) Transfer the dough to a piping bag fitted with a ½ inch tip and pipe 1 ½ inch mounds of the dough onto the parchment paper, one inch apart.

6) Sprinkle each mound of dough with the shredded Gruyère cheese.

7) Bake the Gougères in the oven for thirty minutes, until browned and puffed.

Okay, so maybe some could argue that bacon is not the perfect ‘food’ but in meat terms, I would have to challenge their contention.  The blend of sweet and salty along with the softness from the fat and the crispy crunch of the meat is an inherent balance that only bacon can claim.  And don’t we all feel just a little big naughty when we first bite into something that has bacon in it, slowly savoring the deep smoky flavor as our senses take it in?

Now, imagine the combination of that crispy, sweet, salty bacon along with chopped jalapeño peppers and warm, silky cream cheese.   It truly is a marriage made in food heaven.

The Enlightenment, Chapter 14 “…“Here, let me help!” Ben chimed in, mirroring Sarah’s smile.  He popped one of the bacon wrapped peppers into his mouth and sighed, “Oh, bacon, I’ve missed you!”

Meda laughed at Ben’s reaction and asked, “What is all this?”

“These are Tori’s bacon-wrapped cream cheese stuffed cherry peppers and they’re amazing!” Ben mumbled as he tried to both chew and talk at the same time.  He looked at Tori, admiringly and added, “Oh, and you added chopped jalapeños to the cheese so there’s just the right amount of heat.  Honey, these are wonderful!”

Tori laughed, pleased at Ben’s reaction and replied, “Thank you, Ben.” …”

Bacon-Wrapped Cherry Pepper Poppers

Ingredients:

• 1 jar hot cherry peppers
• ½ cup cream cheese, softened
• 1 jalapeño pepper, diced, and seeded
• 12 slices thin bacon, cut into thirds
• Toothpicks

Directions:

1) With a sharp knife, gently slice into one side of each pepper and scoop out the seeds and membrane.

2) Mix the diced jalapeño into the softened cheese and fill each pepper with the cheese mixture.

3) Wrap the filled peppers with a piece of the bacon until just the ends overlap and secure it with a toothpick.

4) Arrange the stuffed peppers on a baking sheet and place in a 350 degree oven for twelve to fifteen minutes or until bacon is crisp.  Remove from oven and serve the peppers warm.

I love animals, especially horses.   Back in the fall of 2008, I started volunteering at a rescue ranch named ‘Long Meadow Rescue Ranch,’ in Union, MO.  It’s a wonderful place under the direction of the Humane Society of Missouri, focused on the rehabilitation and adoption of horses and other farm animals that have been rescued from abusive or neglectful owners.

In addition to being able to being a part of the care and rehabilitation of those animals, I have had the privilege of getting to know several of the employees who work for the ranch, including a wonderful lady named Linda.

Linda owns several chickens that lay the most beautiful eggs.  I have included a picture of a few of the eggs I recently purchased from her, to show you how naturally beautiful they are.  I could hard-boil them as is and display them for Easter without even having to dye them! 

When I brought those beautiful eggs home, I immediately thought of Meda and her Caramelized Onion, Mushroom and Gruyère Quiche.  I made it for breakfast this morning and it was wonderful!

 

The Enlightenment, Chapter 5 “….“Ah, another beautiful day,” Meda said happily as she emerged from the house, carrying a large tray.  Placing the tray on the table, she added, “Perfect for breakfast on the patio!”

Sarah looked at the abundant assortment of fresh fruit, breads and other foods on the tray and replied, “My goodness, Meda!  There are only two of us actually eating any of this food which looks amazing by the way!  What is that heavenly smell?”

“It’s a quiche that Aubrey thought you might enjoy.  It’s made with caramelized onions, cremini mushrooms and Gruyère cheese.  She and I made breakfast together today,” Meda replied proudly as she cut two pieces from the dish, handing one to Sarah.  “Besides, I rarely get a chance to cook for more than one person so I’m enjoying the opportunity to cook for someone else.”

Sarah placed the plate on the table in front of her, smiled appreciatively at Meda and Aubrey and said, “That was very thoughtful of you both, thank you!”  She took a bite of the quiche and again, closed her eyes in contentment.  “Oh, this is wonderful!  The combination of the smoky, caramelized onions and the creamy Gruyère is perfect!  You’ll have to give me this recipe!”…”

Meda’s Caramelized Onion, Mushrooms and Gruyère Quiche:

Ingredients:      

• 1 medium onion, sliced into half-moons
• 1 pound sliced Cremini, Shitake and Portobello mushrooms
• 4 Tablespoon Olive oil
• 1 Tablespoon chopped fresh thyme
• ¼ Teaspoon dry mustard
• 3 Large Eggs, yolk and whites separated
• 1 Cup Milk
• 1 Cup Grated Gruyère cheese
• Kosher salt
• Fresh ground pepper

Directions:

1)    Preheat the oven to 350 degrees.

2)   Heat two tablespoons of olive oil in a large nonstick pan over a medium heat. Add the onion and cook, stirring occasionally, until golden brown and caramelized, about eight to ten minutes.  Transfer the onions to a bowl.

3)    Add the remaining two tablespoons of oil to the pan and heat over a medium heat. Add the mushrooms and cook, stirring occasionally, until they have released their water and begin to brown, about six to eight minutes. Add the onions back to the pan, stir in the salt, pepper, mustard and thyme.

4)  Whisk together the eggs, egg whites and milk in a small bowl.

5)    Spray a nine-inch pie dish with cooking spray and spread the mushroom-onion mixture into an even layer.  Pour in the egg mixture and then top it with the Gruyère cheese.

6)    Place the dish in the oven and bake it for thirty-five minutes or until knife inserted in the middle comes out clean.

7)    Remove the pan from the oven and let it rest for five minutes before cutting.