Giveaway and Pear Galette

I think pears are romantic! And this easy Pear Galette speaks my culinary love language... easy and yummy!

Pears are a beautiful, perfumy elegant fruit with a honey-laced flavor and succulent texture! There are 3,000 varieties of pears know around the world. What a delicious world we live in!

Here's how to make this luscious dessert!...

Pear Tablescape

It is almost Pumpkin time at StoneGable... Almost! Tucked between the sun and fun of lazy August days and the falling leaves, crisp breezes and pumpkins of October is Orchard Time!

Beautiful apples, luscious grapes and fragrant perfumy pears! September is a wonderful celebration of fruitful bounty!

Apples and grapes have had their 15 minutes of fame and now the pear is in the spotlight. Delicate and dripping with honey-laced flavor, the pear is worth a table all it's own.

FALL PUMPKIN WREATH TUTORIAL

Here at StoneGable the change of season gives me a reason to create a new wreath. 

I love the saturated color of fall... the warm hues and the wonderful textures!

This wreath is overflowing with autumnal abundance!  

Weekly Menu~ September 27~ October 3, 2010 and PreParty Hoopla!

Check off one VERY busy week... I'm happy to be normal busy this week.

Tomorrow I will be celebrating my 1 year bloggiversary~ Well, reallyyyyyy I'm going to celebrate all week! Blogging started out as a way to connect with my newly married daughter, imparting all things StoneGable and sharing motherly wisdom concerning hearth and home.

But StoneGable took on a life of it's own!!!!! It has become a big part of what I do, a creative outlet, a journal of daily living at StoneGable and hopefully a place of creativity and inspiration for my readers. Who knew I could write 264 posts in 1year. And if time and money (and cleaning, shopping, sleeping, showering...) were no object, I could have written everyday. I have so many ideas rolling around in my head! I look forward to sharing them all!!!!

I am blessed beyond words by all of the people I have met through blogging. And so humbled by all of your sincere kindness! Bloggers and those who follow blogs are darling people!

Come back on Tuesday, I am having a celebration GIVEAWAY. And later this week I will be announcing a new meme (party) hosted here at StoneGable. I'm very excited!


Now about the menu: I found some wonderful recipes from fellow bloggers to try this week. I'm always tickled to make recipes that friends rave about. All I can say is, this week is shaping up to be fun and yummy too!

Monday
Lemon Pepper, Parmesan Crusted Salmon
Baked Potatoes
Panzanella Salad

Recipe: Lemon Pepper, Parmesan Crusted Salmon
This delicious salmon recipe come to us by Kendra at Haden News. I just can't wait to try it! Salmon with a crispy crust. YUM!

Recipe: Panzanella Salad
Will the tomatoes never end? I have tons (well, maybe not TONS) of Roma, earlies, beefsteak, grape and orange tomatoes yet to harvest. Next weekend is "can the rest of the tomatoes" weekend. But in the meantime we will love this delicious, crunchy Panzanella Salad.

Tuesday
Grilled Chicken with Creamy Pesto Sauce
Angel Hair Pasta
Roasted Broccoli in Garlic Oil

Recipe: Creamy Pesto Sauce
I call pesto "green gold". I make homemade pesto and freeze it to use all winter long. Pesto is quite easy to make. I can't be without the sunny earthy taste of basil. Kristen, From My Tiny Kitchen has a super yummy recipe for a creamy pesto sauce so I knew that it would show up on my menu this week. Her blog is new to me, but I'm sure we will become fast blogging friends. Her recipes are great!

Wednesday
Pork Chops Stuffed With Smoked Gouda And Bacon
Sauteed Rice
Homemade Applesauce
Garden Tomatoes

Recipe: Pork Chops Stuffed With Smoked Gouda and Bacon
4 oz. smoked Gouda cheese, shredded
8 slices cooked bacon
1/3 cup fresh parsley, chopped
4 center cut, bone-in pork chops
1TBS olive oil
salt and pepper

Preheat grill to medium.
In a small bowl combine cheese, bacon, parsley, and a dash of pepper

Cup a pocket in the pork chop, slitting the meat to the bone, but  leaving the sides intact. Stuff with 1/4 cheese mixture and secure with a toothpick.

Brush meat with olive oil and season with salt and pepper. Grill over medium heat for 8 minutes on each side, or until pork is done. Let rest for 10 minutes covered with tented foil.

Thursday Slow Cooker Day
Creamy Chicken Marsala
Fettuccine Noodles
Greek Salad

Recipe: Creamy Chicken Marsala
This wonderful slow cooker main dish comes to us from Crock Pot Recipe Exchange. I just found this tasty blog! I LOVE all things containing Marsala!!!!! And  Marsala in the slow cooker is just perfect in my book!

Friday: Company's Coming!
Pizza alla Campofranco
Grilled Vegetable Antipasta platter
Pear Galette

Recipe: Pizza alla Campofranco
The picture alone convinced me that I just had to make this torte-like pizza. It is gorgeous!!!! So I'm having some friends over to help us eat this beauty. It comes from one of the most busy, talented and diverse woman in bloggland, Pattie at Bramasole... Yearn For The Sun. It is worth the visit to see this gorgeous pizza creation!

Recipe: Balsamic Grilled Vegetable Antipasta Platter
I LOVE to put together this fabulous platter. Serve it as part of a meal or as an impressive appetiser. Make
StoneGable Balsamic Marinaded Grilled Vegetables (look on Saturday's menu). Add wonderful compliments such as marinaded artichoke hearts, salami, fresh mozzarella, greek olives, green olives, prosciutto, anchovy fillets, Armenian twisted cheese, figs, pears, and marcona almonds. Plate beautifully and garnish with rosemary, parsley and sage leaves.

Recipe: Pear Galette
Stop by StoneGable on Thursday night for the recipe, how-to's and photos. I'm posting this rustic dessert as part of Foodie Friday.

Saturday
Talipia Picatta
Roasted Root Vegetables
Apple Fennel Salad

Recipe: Apples and Fennel Salad
Doesn't that sound so wonderfully fabulous? Thanks to you Sue at Thoughts From Over The Rainbow for this taste of fall salad. Susan was one of my very first blogging friends and I just LOVE her! She is a true friend!

Sunday
Healthy Lentil Soup
Fresh Herb Dinner Rolls

Recipe: Healthy Lentil Soup
Doesn't this recipe just scream fall? Yummy and stick-to-your-ribs delicious!  I am making a double batch of Healthy Lentil Soup have for weekday lunches. Thanks to Savoring Time In The Kitchen, one of my go-to foodie blogs... and don't get me started on the beautiful images!

Recipe: Fresh Herb Dinner Rolls
OH MY CARB GOODNESS! I can't wait to make Fresh Herb Dinner Rolls. Mari at Once Upon A Plate is the most fabulous cook and such a great encouragement. And this is another blogger with an eye for art! Her photography is outrageous! The recipe makes 4 dozen rolls, so I'll be freezing them for lunches and dinner for quite awhile. They would also make a beautiful gift... a dozen yummy rolls wrapped up all pretty!

Other goodies to make this week:

Dutch Apple Bread
It's apple time here and I am thoroughly enjoying local apples before pumpkin time arrives next week.
I found this mouthwatering recipe on North Dakota Kitchen, a warm, homey, food filled treat of a blog! I'm going to make a few and freeze them!

Pizza Dough
I will be freezing it. Thinking ahead. We are having a big birthday weekend coming up. Lots of family! I think I'll make artisan pizzas for lunch when the crowd comes. I'm getting out the bread machine to make a couple of batches.



Join StoneGable on facebook for exta recipes, and other fun tips and tidbits!

Sunday Scripture~ September 26, 2010

Sea of Galilee, Israel

And when He got into the boat, His disciples followed him. And behold, there arose a great storm in the sea so that the boat was covered with the waves; but He (Jesus) was asleep.

And they came to Him, and awoke Him saying, "Save us, Lord; we are perishing!"

And He said to them, " Why are you timid, you men of little faith?" Then He arose, and rebuked the winds and the sea; and it became perfectly calm.

And the men marveled, saying, "What kind of man is this that even the winds and the sea obey Him?"

Matthew 8:23~27

Are you asking yourself  "What kind of man is this?" A question of eternal value!



A is for Apple~ A Primer

September is APPLE month. On a recent trip to my local produce farm and orchard I was amazed by all the fragrant, delicious and beautiful apples.

So often many of us reach for the same apples to eat or cook with. But there are wonderful varieties perfect for eating, baking, sauteing, saucing or to make cider.

In order to expand my apple horizons I bought one of each variety at the orchard and did a little research and taste test. StoneGable smelled wonderful!!!!!

Hope you enjoy this primer I put together!

StoneGable Apple Primer

I am participating in Pink (ish)  Saturday at How Sweet The Sound. Thanks Beverly for all the work you do weekly to put this fun event together!

I am participating in Apple Recipe Round-Up at A Little Lovliness

StoneGable Killer Fajitas



If I'd ask my family to list their top 5 favorite foods, StoneGable Killer Fajitas would definitely be on the list... hands down!

And what makes these fajitas so special? Red Pepper Jelly. A little of this magical sweetness and a fresh squeeze of lime makes a sensational difference!

I usually grill my veggies and chicken, but they can sauteed. Just please don't boil your chicken! It is like sucking the flavor out of it. In a pinch I shred a rotisserie chicken... works perfectly!

I hope StoneGable Killer Fajitas become a favorite at your home too...

StoneGable Menu September 20 ~ 26, 2010

I just returned from a 4 day retreat! What a wonderful and joyous time! And what I returned home to was a newly painted family room, eating area and kitchen...also dusty drapes in my living room, pictures and mirrors lining the walls of the hallway and tables set up in the garage with the cluttery content of my kitchen. A whole lot of work. But my boys did a masterful job with their paintbrushes and worked all weekend... Thanks, boys!!!

I just LOVE the new color!!!! As soon as I get the new furniture I'll give you all a peek!

It is also Lampeter  fair week. I have a big job ahead of me this week. I am a judge for our local fair queen contest.(Near and dear to my heart, my daughter was our local fair queen and went on to win the State Fair Queen title and Miss Congeniality-okay, proud Mom moment over)  Duties Monday, Tuesday and Wednesday. I hope to spend some time at the fair on Thursday getting homespun pictures and quips for the blog! Our local fair is the highlight of the year in my hometown!

And I have company coming for Tuesday~ Thursday. It is going to be a fly-by-the-seat-of-my-pants kind of week. I could use a whole lot of organization...and prayers!

A little note to my blogging friends~ I am sorry that I have not visited as I usually do. Things here are a little hectic and I am trying to catch up. Please be patient... I'll be around to visit soon. I miss all of your beautiful blogs! Thanks and love!

Monday
Sauteed Chicken
Mashed Potatoes
Carrots

Recipe: Sauteed ChickenI just made this a couple of weeks ago, but it is near and dear to my heart. It makes my home smell like my Nani's home! This is super comfort food.  Nani's Sauteed Chicken can be found on Thursday's menu!

Tuesday: Slow Cooker Day
Mexican Explosion Salad
Chili
Rice
Corn Bread

Recipe: Mexican Explosion Salad
A real winner! This is my go-to salad when I serve Mexican or Tex-Mex fare. Look for Mexican Explosion Salad on Thursday's menu.

Recipe: StoneGable Chili
StoneGable chili  is a little sweet... a  little spicy. It certainly is a little different and delicious! I married a family recipe with a gourmet recipe I love. Serve it over rice and sprinkle some good cheddar cheese and crushed tortillas over the top. YUMMY! Pass the sour cream and chopped green onions too!

2 lbs lean ground beef
1 large onions, peeled and chopped
2 large cloves garlic, minced finely
1 large green or red pepper, chopped
1 large can of stewed tomatoes
1 can kidney beans or black beans, rinsed and drained (I combine the two)
2/3 - 1 cup of catsup
1/2 -2/3 cups chili sauce
2 TBS chili powder
2 tsp ground cumin
salt and pepper
a sprinkle of taco seasonings from a packet (if I have it, I use it)

To make the slow cooker version, brown meat, onions and peppers. Add the ingredients in the slow cooker and cook for 8 hours on low.



Wednesday Fair Day
Out to dinner at the Lampeter Fair!

Thursday
Salmon and Fettuccine in Basil Cream Sauce
Spinach with Onions in Garlic Oil

Recipe: Salmon and Fettuccine in Basil Cream Sauce
6 salmon fillets
1 1/2 TBS butter
3 shallots, peeled and finely minced
1 clove garlic, peeled and pressed
1 1/2 cup chopped fresh basil
1/4 cup chopped fresh parsley
3/4 cup dry white wine
1/2 cup light cream
2 TBS freshly squeezed lemon juice
salt and pepper

Preheat oven to 350 degrees.
Melt the butter in a large skillet over medium-high heat. Brown salmon in the skillet for about 3 minutes each side.  Remove the salmon from the skillet and place on a rimmed baking sheet. You may have to cook the salmon in batches. Do not crowd the pan. Place fish in oven for 5-8 minutes until done. The salmon should be slightly pink in the center, it will continue to cook. Tent with foil and keep warm.
 Over medium low heat and add the shallots and garlic to the pan.
Saute, stirring frequently, for 5 minutes.
Add the basil, parsley, wine, cream, lemon juice, salt and pepper to the pan and cook over medium heat, stirring frequently, until the mixture is reduced by half.  
To serve, slide fish  in the sauce and warm. Serve the salmon  a bed of cooked fettuccine covered with  sauce.

Friday
Beef Roast with Root Veggies with Rich Beef Gravy
Scalloped Potatoes

Recipe: Beef Roast with Root Veggies
1 3-4 lb beef chuck tender roast
1 tsp garlic salt
2 cloves garlic
2 onions, peeled and quartered
8 large carrots, peeled cut horizontally and cut in to  2 inch pieces
4 celery stalks, cut into 2-4 inch pieces
1 turnip cut into 1 1/2 inch chunks
6 potatoes cut into 1 1/2 inch chunks
1 cup beef broth
1/2 cup good red wine.

Preheat oven to 325 degrees.
Rub garlic salt all over roast.
In a large skillet add 1 TBS olive oil and brown roast on all sides. About 8 minutes in total.
In a large roasting pan add roast and distribute veggies around roast.
Meanwhile in the skillet add wine (off of the heat). Turn on heat and scrape up any brown bits. Add broth and stir until heated. Pour over roast.
Cook until roast reaches 150 degrees or about 2 hours. Baste roast occasionally. Add more beef broth if needed.
Remove roast and veggies. Tent roast with foil for 15 minutes to rest. Cut and serve with veggies.

Recipe: Rich Beef Gravy
Scrape up any bits from the roaster pour into a skillet. Add more beef broth to equal 2 cups. Add 1/4 cup of red wine. Heat till simmering. Make a slurry using 1/4 cup flour and 2/3  cup of beef broth. Add to simmering broth/wine and stir until thick. Add pepper to taste.  Pour over meat and veggies.

Note: I use Swanson Beef Broth in my roast, and add Campbell's double strength beef broth to my gravy. I do not add salt to the gravy because the broth is salty.

Saturday
Beef and Bean Burritos
Spanish Rice

Recipe: Beef and Bean Burritos
1 pound  ground beef
1/2 cup chopped onion
1 clove garlic, minced
2 teaspoons chili powder
1/2 teaspoon ground cumin
salt and pepper
1 can  refried beans
1 can enchilada sauce, divided
6 ~8-inch flour tortillas
garnishes

In a large skillet over medium heat, cook ground beef, onion, and garlic until meat is browned, stirring often to break up meat. Drain. Add chili powder, oregano, cumin, salt, and pepper and  simmer for 10 minutes. Add refried beans and 1/2 cup of enchilada sauce. Heat thoroughly.

Soften Tortilla by placing them in the microwave between wet paper towels and heat on high for 1 minute. Spoon about 1/2 cup of the ground beef mixture onto each tortilla; roll tightly and place seam-side down. Spoon remaining enchilada sauce over tortillas. Garnish and serve with any of the following: shredded cheese, salsa, sliced ripe olives, chopped tomatoes, sour cream or guacamole and shredded lettuce. Burrito recipe makes 6 burritos.

Sunday
Nani's Vegetable Soup
Crusty Bread

Recipe: Nani's Vegetable Soup
I must be missing my grandmother! Monday's and today's recipes take my back to my grandmother's kitchen filled with wonderful homestyle food and LOVE!

This soup is one you will not be able to get enough of! Each spoonful so rich and full of veggies and so much more. Cozy and warm... like a hug!
Nani's Vegetable Soup can be found on Sunday's menu.



I am joining Organizing Junkie for Menu Plan Monday.

Sunday Scripture~ September 19, 2010

Overlooking the Valley Of Meggido, Israel

His Name shall endure forever; His name shall continue as long as the sun. And men shall be blessed and bless themselves by Him:

And all nations shall call Him blessed!

Blessed be the Lord God, the God of Israel. Who alone does wonderous things!

Blessed be His glorious name forever: let the whole earth be filled with His glory! Amen and Amen!

Psalm 72: 17~19 The Message Bible

Vineyard Tablescape

Congratulations to Barb H! She is the winner of the Belle Inspiration Giveaway! Barb, send me your e-mail and I'll get your subscription right out to you!

The premiere issue is now out! 176 pages jammed packed with beauty and joie de virve! Visit Belle Inspiration to see a preview or to suscribe.

Grapes are in season right now. The local vineyards are harvesting  grapes and they have made their way to farmer's markets and grocers.

Today's tablescape was inspired by grapes.

                          

When I think of grapes I think of words like earthy, succulent, fresh and rich. I wanted to set an earthy old world style table with a hint of rich decadence that a great wine conjures up.  Sorta marrying the outdoor vineyard with the wine cellar.

                              

Each place is set with a napkin folded to make a placemat. This is a trick I use so often. Just fold the center and smooth the side edges and no one ever knows. The creamy ivory damask tablecloth adds a heavy and rich background for the table.

Keeping with the vineyard theme wreaths made from grapevine become natural chargers.

These heavily embossed green grape plates have been used in several tablescapes. Their bronze oil rubbed border is all that is usually seen. But today the beautiful motif on the face of the plate echoes the theme of table

Adding a little glimmer to the table,  bunches of sparkling grapes are draped across the salad plates.

Napkins are folded informally next to the plates. The traditional look and feel of the flatware carries the old world theme.

Warm brown fluted water glasses give are very elegant in style . I think these are such a lovely quality. And I am very fond of footed stemware. I got these at JC Penney. I was delighted to find such good quality.

Large grape laden salt and pepper shakers grace the table. They have the same bronze oil rubbed banding as the plates.

The centerpiece is a green bowl matching the salt and pepper's perched on a dark, turned pedestal to give a tiered affect. The bowl is filled to overflowing with an abundance of purple and green grapes. Grapes are also displayed around the edge of the pedestal. 

Substantial glass lanterns with bronze oil rubbed hardware flank the centerpiece. Tall green pillars glow through the thick glass. You will see these again next month, I think they look like pumpkins. But for now they remind me of hand held lanterns used by vineyard worker to go out and tend the vines at night... frost makes sweet wine!

Dessert is waiting to be served. Dessert plates and flatware are placed on the table if there is room.

A bottle of great red wine is emptied into a hand blown wine decanter. This lovely piece was purchased a Peller Winery on Niagara-On-The-Lake. We try to go every year for their wine weeks in September. A most magical place!

Wine will be served with a cheese board. And then taken to the table.

StoneGable tip: To make a $10.00 bottle of red wine taste like a $50.00 + bottle of wine, decant it (and use an aerator if you have one) then let it sit for 10 ~ 30 minutes before serving. You can also pour a glass and let it sit for 30 minutes. WOW! You won't believe the difference. Red wine mellows out and looses that taste that makes the back of your jaws pucker.

The Menu

Cheese Board

Apple, Beet and Carrot Salad

Pork Loin Stuffed With Butternut Squash and Bleu

Roasted Garlic and Leek Mashed Potatoes

Roasted Broccoli

Individual Grape Tarts

Wine

Coffee

I am joining Between Naps On The Porch for Tablescape Thursday. Click HERE to visit the most beautiful and creative tables in bloggland!