Blue Ridge

As previously mentioned, Chris and I spent our Valentine's weekend in the mountains. We've been wanting to rent a cabin together for quite a while but never had a free weekend. So the 3 of us (Bella included) loaded up last Friday after work and headed to North Georgia.

Saturday we went into downtown Blue Ridge and wandered around and ate some lunch. It. was. frigid. I think 18 degrees at 10am. But it was well worth the trip as I managed to find our fine china plates in an antique store in town. $10/plate. That is 10% of what they cost where I registered. 10%.
After that we grabbed some lunch at Harvest on Main.
Saturday night we were planning on cooking, but since it was so cold and windy there was no way possible to grill. So we started a fire and ordered to go food from another local restaurant!

Sunday we hiked all day. It was a beautiful, although chilly, day. For a few hours we were the only ones out there, which was nice! 

I took Monday off of work so we took our time leaving and ate breakfast in another little town before heading back to the Ham.

Before our big hike I made one of Chris's favorites for breakfast: French Toast. I had a few things stacked against me: 1. I don't like french toast-soggy, egg coated bread-no thank you. 2. Since I don't like it, I had never made it and 3. I was in a totally different kitchen on a gas stove.
BUT it turned out perfect if I do say so myself!
Recipe:
4 slices of French bread loaf cut 1/2 inch thick
2 eggs
1/4 C milk
1 Tbsp syrup, warmed
Cinnamon to taste.


Preheat oven 250.

• Whisk together the eggs, milk and syrup in shallow dish.
• Add cinnamon to taste ( I added about 1 tsp)
• Dip bread into mix then turn to coat other side, wipe off excess and set on a plate (you may need to add a little cinnamon at this point)

• Heat skillet on Med/High heat. 
• Add 1/2 Tbsp butter

When butter starts to foam, add the bread. Let cook for about 30 seconds before touching, allowing it to brown a little and form a crust.

• Place slices in a casserole dish 
• Bake for about 6 minutes

This will keep the French toast warm in case you are cooking something else along with it, and also cook the inside so it's not too soggy!

Sprinkle with desired amount of powdered sugar, syrup if preferred, and serve.

My Funny Valentine..

Our Valentine's celebration was this past weekend in Blue Ridge mountains. Chris and I rented a cabin and went up just us 2 (and Bella, of course). First vacation that we have been on by ourselves since our honeymoon 2 1/2 years ago. I scored some navy Hunter wellies that I've been coveting, I bought Chris 2 Brooks Brothers shirts, and we cooked a delicious dinner last night! But truly, it was a much needed weekend to really spend some time together and focus on "us". I have some pictures to share and another recipe from the weekend, so I'll do a full post on that later.  Now on to the recipe...

Venison Pot Roast over Risotto
1&1/2 lbs venison tenderloin-tenderized & seasoned with salt & pepper to taste
1 yellow or Vidalia onion-quartered from stem to root
1/2 bag of baby carrots
1 C brussels sprouts-halved, bottoms trimmed
2 cloves garlic, smashed
1 C beef broth/water
1/4 C red wine
2 Tbsp olive oil
1/2 tsp dried rosemary

• Preheat oven to 325.

NOTES: The first part of this recipe is solely to brown the meat and vegetables for flavor and color-NOT to cook them. Depending on your stove you may have to adjust the heat I recommend here (our stove  was made in China and one side boils on low while the other side doesn't boil on high-go figure). I also add salt & pepper to taste with each addition to the pot, so don't over-do it.
*This takes a total time of 1& 1/2 hours. The risotto takes about 40 minutes so you can begin cooking that when the pot roast goes into the oven.

• Heat (medium to med-high)1 Tbsp oil in dutch oven/ Le Creuset/heavy bottomed pot that can also go in the oven.
• Allow the pan to warm and then add the meat.
• Brown meat on all sides. Probably takes about 15 minutes.
• Remove from pot. 

• Lower the heat medium-low.
• Add 1/2 Tbsp oil.
• Add smashed garlic
• Add onions, salt & pepper.
• Allow onion to become golden brown on all sides.
• Remove from pot.

(you should have enough oil to brown remaining veggies, if not, add a little)

• Add carrots, salt a pepper.
• Allow them to brown.
• Remove from pot.
• Repeat with brussels sprouts, salt & pepper.

• Bring the heat back up to med/high, add the beef broth and wine, while using a whisk to scrape up the brown bits on the bottom of pot. 
• Add the meat and vegetables
• Add Rosemary

The liquid needs to be about halfway up the sides of the meat, not covering. So if it isn't already doing so, add a little broth.

• Cover and put in oven for about 45 minutes.

 Please don't disturb it while it's in there! It will stay much more moist without the door (and lid!) opening and closing.



Red wine Risotto
1 C Arborio Rice
2 C beef broth-kept WARM
1 C water-kept WARM
1/4 C red wine
1/2 C chopped vidalia
1 Tbsp olive oil
1 Tbsp butter

• Heat butter & oil in pot over medium-low heat.
• Add onion
• Cook until translucent
• Add rice
• Coat rice with butter & oil
• Salt & Pepper to taste
• Add 1 C broth and a splash of wine
• Stir almost constantly until liquid is absorbed
• Repeat last 2 steps 1 more time
• Add 1 C water and splash of wine
• Stir until liquid is absorbed

After cooking the pot roast shred the meat and serve it, along with veggies, over the risotto! Spoon some extra sauce from the pot on there also.