Scallops in Scotland

Traveling is always so much fun to tour interesting places, to chat with people you meet, but also to be able to sample the local cuisine. It is truly an education about the culture of most places you go.
On our recent trip to Europe with our son and daughter-in-law, Barney and I always enjoyed reading menus, although we were sometimes challenged to actually know what we might be getting. In most countries you have to ask if they have a menu in English, so it was a treat in Scotland to not have this problem.
These appetizer scallops at the Tiger Lily in Edinburgh were so delicious, I was reluctant to even offer them around. Of course, you can see Barney eyeing the beautiful presentation on a board of slate (well, it looked like slate), and well he should. It was fantastic! We always tried to eat what the locals did, or at least what is indicative of the area. Fortunately, we had already had our haggis, neeps and tatties, and so branched out to a bit fancier cuisine. And yes, I shared my scallops...and he shared his dish with me. Barney and I always order different things so we get to sample more. Fun!

My favorite recipe that echoes these is called Teriyaki Scallops on page 28 of our new edition of Best of the Best from Florida Cookbook. The Courtyard on Grove (Merritt Island) serves these and shared their recipe. So many great seafood recipes in this book. Mention the code BLOG and get a 20% discount off your next Best of the Best Cookbook order! Yummm....

Sold Out!

Fresh from the Farmers Market Cookbook sold out on QVC! Click the link below to watch the show!

http://www.qvc.com/qic/qvcapp.aspx/view.2/app.detail/params.CM_SCID.coll.item.F09511.desc.Best-of-the-Best-Fresh-from-the-Farmers-MarketCookbook

More books will be available August 10 when Terresa Ray returns to QVC on My Time with Mary Beth at 8 a.m. CST and In the Kitchen with David at 8 p.m. CST!

Recipe Hall of Fame Fresh from the Farmers Market Cookbook will debut this Sunday, July 10th on QVC! Watch "In the Kitchen with David" 11-2pm (central). Terresa Ray will be filling in as the on-air guest.

ON QVC

Marie Louise Ludwig will be a back-up guest for Gwen Wednesday, January 12, at 3pm Eastern since Gwen is unable to make the scheduled appearance. Marie Louise has guest hosted Gwen's cookbooks on-air in the past and does a beautiful job of showing what the cookbooks are all about. We are hoping for a sell-out of the remaining 3,000 (out of 50,000) copies of this "While Supplies Last" bargain. Together, the two cookbooks retail for $39.90, and this incredible WSL has them both for just $16.21! You're getting over 900 recipes, all delicious, fast and fabulous, with, of course, lots of good reading inside. Better hurry...this won't last long.

Gwen

Perfect Alignment

Every November, Barney and I get to witness a phenomenon that never fails to amaze us!
But then I suppose you could say we are easily entertained.
Years ago we bought an Edward Hopper print at a museum store simply because we liked it. We hung it in our bedroom because the wall color in the photo seemed a similar color. Actually, when we hung it, it was the exact color, and fit there very nicely. We often discussed what was really going on in the painting, who was saying what to the other, and what the artist was trying to portray. One sunny morning in November about five years ago while we were enjoying coffee in bed, we noticed the sunlight came through our porch doors hitting the wall at the same angle as the sunlight came through the window in the painting. And sure enough, as the sun rose, it lined up with the path of the sun ray in the photo! I mean exactly! It was almost like something divine! So every year we look for it after Halloween, when the sun is low and shadows are deep, and we get just as excited when it breaks through the high window over our porch and is in perfect alignment for only a couple of days every November. (And, no, we have never moved the picture from where we originally hung it years ago.) Here is a photo...enjoy our phenomena with us.

In the Kitchen With David Again!!!!!!

QVC has invited me back with my 2 book set to be "In the Kitchen with David" on December 19, 2010 at 11:00 am central time. Please don't miss it ! Here is a recipe from Party Foods and Appetizers, one of the books in the set.



Gwen's Baked Sausage Meatballs

1 (1-pound) roll hot ground sausage

1 pound ground chuck

1 egg

2/3 cup seasoned bread crumbs

1/4 cup minced onion

1/2 teaspoon salt

1/4 cup Worcestershire

Mix all ingredients, except Worcestershire, together with hands. Form into small (1-inch) balls and put on baking sheets. Bake at 325 degrees for 22 minutes or till nicely browned. Remove meatballs to chafing dish or crockpot to keep warm, saving 3 tablespoons of drippings. Mix drippings with Worcestershire and a little water. Pour over meatballs. You want just enough liquid to keep meatballs from sticking to pot. Soooo Good ! Serves 10 - 20
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The Twelve Days of Christmas Cookbook Is a great gift at a great price. ONLY $6.95. Includes 150 carefully selected recipes for delightful holiday menus for all your Christmas celebrations. Keeping with the tradition of the “Twelve Days of Christmas” poem. Our little Twelve Days of Christmas Cookbook makes an excellent stocking stuffer, teachers’ gift, or hostess gift. Call 1-800-343-1583 and say you saw it on on the Cookbook Ladies Blog and get FREE SHIPPING!

Enjoy Recipes such as:

Glazed Pork Tenderloin

3/4 cup brown sugar

2 tbsp vinegar

2 tsp cornstarch

3/4 cup orange juice

1 (6 pound) tenderloin roast, deboned, rolled, and tied

salt and pepper to taste

Combine sugar, vinegar, mustard, cornstarch, and orange juice, and cook stirring often, until mixture thickens. Wipe the roast well with a damp cloth, and rub with salt and pepper. Place on oven rotisserie or an open oven rack and bake, basting with glaze every 20 minutes, at 350 degrees until completely done (185-190 degrees).

Happy Thanksgiving!

1 med onion, chopped ¾ Tbsp sage (to taste)
2 cups celery, diced 1 tsp baking powder
½ cup bacon grease 4 eggs, beaten
2 qts sweet corn bread crumbs 4-6 cups hot chicken broth
(3 pkgs of corn bread mix equals 2 qts) 4 eggs, hardboiled & chopped
1 ½ Tbsp salt (to taste) (or can use all 8 eggs, beaten)
½ tsp pepper (to taste)

Cook onion and celery in hot bacon grease on low heat until onion is soft but not brown. Meanwhile, mix corn bread crumbs and seasonings together. Add onion, celery, and bacon grease and the beaten eggs to the corn bread mixture and mix. Gradually add hot chicken broth to corn bread mixture, add hardboiled eggs and more seasoning if desired. Bake at 350 until brown, about 1 hour.

FROM OUR TEXAS PRIDE COOKBOOK ! Check it out at quailridge.com

In The Kitchen With David on QVC!

On QVC November 21, 2010 at 12 pm Eastern Time and 11 am Central Time. Big Savings on Fast and Fabulous 2 book set so don't miss it!

WAREHOUSE SALE November 11, 12, and 13, 2010

Located off 471 between the Shell Station and Gary's Carpet, in Brandon, MS