‘No more rhymes now!  I mean it!’

‘Anybody want a peanut?’

One of the funniest scenes from the movie, ‘The Princess Bride,’ is the exchange between Inigo, Vizzini and Fezzik, while in the boat on their way to the Cliffs of Insanity.

That’s what immediately popped into my head when I read my blog post title out loud.   So, you’re welcome.

My family laughs when they hear me talk about my plans to smoke a fish, because of the visual the phrase puts in their heads.  I get it.

Fortunately, their laughter quickly transforms to appreciative joy, when they take their first bite of the tender, smoky goodness of a freshly smoked trout filet.

First Sight, Chapter 20 “…she picked up a plate and placed some of the capers, fresh dill and the smoked trout on a slice of the bread. Ben watched for her reaction as she took her first bite and was pleased to see hers was exactly as his had been. “Wow! This is really good. Okay, we’re definitely stopping there before we leave,” Tori said, taking another bite. “We’re going to have to buy a cooler so we can bring more of this back on the plane.”

Ben laughed at her reaction and said, “I think that’s probably a good idea.”

Irishman’s Smoked Trout

Ingredients:

• Trout fillet, cleaned and de-boned, skin on
• Olive oil
• Kosher salt
• Fresh ground pepper
• Fresh squeezed lemon juice
• 1/2 cup Apple wood chips
• Water

Directions:

1)    Place the apple wood chips in a container and immerse them in water overnight.  Set a glass or heavy jar on top of the chips to keep them from floating.

2)   Rinse the fish fillet and place on a transfer tray.  Season the fillet with the Olive oil, salt, pepper and lemon juice.

3)    Prepare your smoker to manufacturer’s directions.  I use an ‘Old Smokey’ electric smoker.

4)    Drain the apple wood chips and place them on the smoking tray.  Place the drip pan above the smoking tray and then place the prepared trout fillet on the cooking rack.

5)    Close the smoker and set the temperature to high.  Fillets generally cook within 20 minutes per pound so adjust your cooking time accordingly.

Admit it.  You’ve got the song in your head now don’t you?   Sorry!  I had to share because when I cook with beer, I somehow always end up with that song ringing in my head as I watch the beautiful amber-colored liquid gently swirl into my recipe.

Speaking of a beautiful amber-colored liquid, let’s talk Guinness, specifically, Irishman’s Guinness-Rye Bread.

Tori and I share many of the same traits.  We love to cook, but baking and measuring ingredients just isn’t our preference.  This next recipe will take a chunk out of your day, however it is absolute perfection when paired with smoked fish or a deep hearty stew.

First Sight, Chapter 20 “…Tori looked at the food on the table and remarked in surprise, “Seriously this is amazing!  You even bought capers and fresh dill!  What kind of bread is that?”

“It’s a special bread the deli makes called a Guinness Rye.  It pairs really well with the trout,” Ben replied, in a very poorly attempted Irish accent.

Tori laughed and asked, “And you know that because?”

“I got to sample some of everything before I bought it!” Ben replied.  “You’ll have to go there with me before we leave.  The place is amazing and everything is made right there in the shop.  It’s owned by an old Irish couple and they’ve been there for almost thirty years!”

“Hmm, okay.  You’ve piqued my curiosity,” Tori replied …”

Irishman’s Guinness-Rye Bread

Ingredients: 

• 1 teaspoon active dry yeast
• 1 cup rye flour
• 3 cups unbleached flour (1/4 cup for kneading)
• 2 teaspoons kosher salt
• 1 tablespoon warm water
• 12-ounces Guinness stout beer, un-chilled

Directions:

1)     Combine the beer and water in a large bowl, then add the yeast and stir the mixture until the yeast is completely dissolved.

2)     Add the rye flour and 1-½ cups of white flour and mix until you have a thick batter.   Cover the bowl with a clean towel and let the mixture rest for about 2 – 4 hours until it begins to bubble.

3)     Stir in the remainder of the 1-1/4 cups of the white flour and salt.

4)    Sprinkle some of the reserved ¼ cup white flour onto a work surface, turn the dough out onto that surface and knead the dough, for about five minutes.

5)     Return the dough back to the bowl, cover it with the towel and let it rest for another 30-45 minutes.

6)    Turn the dough back out onto the floured work surface and divide it into 2 equal pieces. Shape each piece into a ball and let the balls rest for 5 minutes.

7)  Preheat your oven to 400 degrees.

8)  Liberally spray two bread loaf pans with cooking spray.

9)  Shape each ball into the shape of a bread loaf and place a loaf into each pan and score to top of each loaf with a sharp knife.

10) Place the loaf pans into the oven and bake the bread for five minutes at 400 degrees.  After the five minutes, reduce the oven temperature to 375 degrees and bake for an additional 25-30 minutes.

11) Remove pans from oven, invert the pans to remove the loaves and let them cool completely on a rack.

As the summer begins to wind down and the days become shorter, farmers and orchardists are anxiously awaiting the beginning of apple picking season.

Whether it’s in the form of a pan pie, hand pie or turnover, there’s nothing like that first bite of a warm flaky crust, buttery apples, melted sugar and spicy cinnamon.

First Sight, Chapter 18 “….What are you making?” Tori asked, looking into a large mixing bowl beside Ben where he was adding the sliced apples.

“I thought I would try my hand at making apple turnovers today,” he replied, carefully measuring sugar into the bowl.  “Coffee is fresh if you want a cup.”

Tori smiled as she watched him add the remaining ingredients and begin mixing them together.  “You’re going to make someone a good little wife one day,” she joked….”

 Ben’s Apple Turnovers:

Ingredients:

• 2 tablespoons fresh squeezed lemon juice
• 4 cups water
• 4 Granny Smith apples – peeled, cored & sliced
• 2 tablespoons butter
• 1 cup brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 tablespoon cornstarch
• 1 package pastry sheets, thawed
• 1 cup confectioners’ sugar
• 1 tablespoon milk
• 1 tablespoon water
• 1 fresh vanilla bean
• 1 egg yolk, beaten

Directions:

1)  Preheat the oven to 375 degrees.

2)  Combine the lemon juice with the 4 cups of water in a large bowl and add the sliced apples.  (This will keep the apples from browning.)

3)  Melt the butter in a pan over medium heat.   Remove the apples from the water and add them to the melted butter, cooking them for about 2 minutes.   Stir in the brown sugar, cinnamon and nutmeg, and cook the mixture another 2 minutes.

4)  In a small bowl, mix the cornstarch and 1 tablespoon of water together, then add the mixture to the seasoned apples.  Stir and cook the mixture for another minute, until sauce has thickened. Remove the pan from the heat to cool slightly.

5)   Unfold the pastry sheets, and roll them out slightly into large squares.  Repair any cracks by pressing them back together.  Cut each larger square into 4 smaller squares.

6)   Spoon approximately 2 tablespoons of the apple mixture onto the center of each square and fold the square over from corner to corner, creating a triangle shape.  Press the edges of the triangle together to seal in the filling.

7)  Place the turnovers on a baking sheet, leaving about 1 inch between them and brush them with the egg yolk (this will give the turnovers a ‘shiny’ crusted look when baked).

8)  Place the prepared baking sheet in the oven and bake the turnovers for 25-30 minutes, until the turnovers are puffed and lightly browned.

9)   Transfer the turnovers to a rack and cool completely.

10) Cut the vanilla bean in half and scrape out the center of each half with the flat side of a knife.  Mix the fresh vanilla with the confectioners’ sugar and milk in a small bowl.  Adjust the thickness by adding more sugar or milk if necessary.  Drizzle the glaze over the cooled turnovers.

Sunday afternoon is my time to open a bottle of wine, load up the counter with an assortment of delectable ingredients and spend several hours in the kitchen. It’s total therapy for me and my family benefits, come dinner time.

Risotto is one of those dishes that takes a fair amount of time and attention however when it’s prepared well, it’s so worth it!

First Sight, Chapter 17 “…Anyway, tell me more about dinner with the Coopers. What did Mom make?”

“Considering what your hospital dinner may have been like, maybe you don’t want to know,” Ben replied, warily.

“Oh, I forgot to tell you! Agent Nichols came by earlier and brought me dinner. She picked up a couple of salads and we had some girl time. So you can tell me what you had and I’ll try not to be jealous. As long as it wasn’t Mom’s cedar plank grilled salmon and wild mushroom risotto.”

Ben winced and said, “Well…..”

Sarah’s Wild Mushroom Risotto

Ingredients:

• Extra-virgin olive oil
• 2 cloves garlic, chopped
• 1 pound fresh shiitake and cremini mushrooms, cleaned and chopped
• 1 cup dried porcini mushrooms, soaked in hot water
• 1 medium onion, chopped
• 2 cups Arborio rice
• 2 cups dry white wine
• 6 cups chicken stock
• 2 tablespoons butter
• 1/2 cup grated Parmesan cheese
• Kosher salt
• Fresh ground pepper

Directions:

1)   In a large sauté pan, sauté the chopped garlic in olive oil over medium-high heat for 3-5 minutes or until slightly caramelized.

2)  Add the assorted fresh mushrooms to the pan and season with the salt.  Sauté the mushrooms until they are soft and then transfer the mixture to a bowl.

3)  Meanwhile, remove the porcini mushrooms from the soaking liquid and coarsely chop them.  Set the mushrooms aside for use later.  Skim off the top 2/3 of the soaking liquid to use later and discard the lower 1/3 which will have a lot of the dirt from dried mushrooms.

4) Add more olive oil to the sauté pan and cook the onions over medium-high heat for 3-5 minutes or until slightly caramelized.  Season the onions with salt and pepper.

5) Add the rice to the pan and stir until coated with the oil.  Cook for 2-3 minutes until slightly toasted.

6)  Add the wine to the pan, stirring frequently until it has absorbed into the rice.

7) Add the reserved mushroom liquid and the chicken stock in one cup increments, stirring frequently, until the liquid has fully absorbed into the rice. Repeat this process until all but one cup of the stock and reserved soaking liquid have been used.

8)    During the final addition of the liquid, add the reserved mushrooms.  When the stock has absorbed into the rice and the rice is cooked but still “al dente”, remove the pan from the heat.

9)    Add the butter and cheese and stir until well combined. Serve immediately.