THE VILLAGE VOICE

"There is something haunting in the light of the moon; it has all the dispassionateness of a disembodied soul, and something of its inconceivable mystery." ~Joseph Conrad

( http://en.wikipedia.org/wiki/Devil ) ___________________ Try last years entry on Devil's Night ... BLACK BEAN SOUP ~ perfect for a scary night (featured in Diary of a Ho-Hum Housewife) * extra-virgin olive oil 1 bunch well-washed and chopped of leeks 4 cloves minced garlic 6 carrots, scraped and sliced diagonally 4 ribs celery (include leaves) 3 chopped jalapeno peppers 1 chopped red pepper 1 chopped yellow pepper 1/4 cup ground cumin 1/4 cup dried oregano 1 pound black turtle beans, soaked overnight in cold water 4 quarts organic chicken stock 1/2 cup fresh lime juice 1/2 cup sherry 1 bottle Corona beer coarse salt & cracked pepper 1/2 Tbsp. McCormick's garlic pepper 1/2 cup fresh cilantro (1/4 cup dried) Garnish : sour cream salsa chopped green onions Saute leeks, garlic, carrots, celery and peppers in olive oil, stirring occasionally until wilted. Add cumin and oregano. Rinse and drain beans and add to pot. Cover with chicken stock. Bring to boil then gently simmer...

" A photograph is usually looked at - seldom looked into. " ~Ansel Adams

"There is no season when such pleasant and sunny spots may be lighted on, and produce so pleasant an effect on the feelings, as now in October. - Nathaniel Hawthorne ~ Sunday neighborhood tour BEEF TENDERLOIN SANDWICH with SHIITAKE WINE SAUCE ~ Easy supper adapted from FOOD & WINE (October 2006) * 1 stick unsalted butter, cut into Tbsps . 6 minced coves garlic 4 minced scallions 1 1/2 pounds stemmed shiitake mushrooms, thinly sliced 2 tsp. minced rosemary 1 1/2 tsp. dried thyme coarsely ground black pepper 2 cups organic beef stock 2 cup dry red wine 1 Tbsp. soy sauce 1 tsp. cornstarch dissolved in 1 Tbsp. cold water coarse salt 2 baguettes 2 lbs. filet mignon , sliced 1/2 inch thick extra-virgin olive oil, for brushing In large, deep skillet, melt 4 Tbsp. of butter. Add 1/3 of the minced garlic and all of the scallions. Cook over moderately high heat for 1 minute. Add shittakes and cook until slightly softened, about 2 minutes. Add rosemary, ...

TREES ~ Sergeant Joyce Kilmer 165 th Infantry (69 th New York), A.E.F. (Born December 6, 1886; killed in action near Ourcy , July 30, 1918) _____ I think that I shall never see A poem lovely as a tree. A tree whose hungry mouth is prest Against the earth's sweet flowing breast; A Tree that looks at God all day, And lifts her leafy arms to pray; A tree that may in Summer wear A nest of robins in her hair; Upon whose bosom snow has lain; Who intimately lives with rain. Poems are made by fools like me, But only God can make a tree. ~ Autumn joy

"There is no fruit like the ripened grape ... reaping both colossal pleasure and heartache." ~ Ho-Hum Housewife ~ Fruit of the vine ________________ PAN-SEARED SCALLOPS with CHAMPAGNE GRAPES & ALMONDS "In sauces or sides, roasted or sauteed, grapes add a burst of flavor to all kinds of autumn dishes," says Nina Elder. "Despite their name, Champagne grapes aren't used to make the sparking wine. Legend has it that the grapes were so named because the tiny clusters of fruit resemble the bubbles in a glass of Champagne." This delicious shared recipe is compliments of a beloved clipping from Bon Appetit (October 2005) * 16 large sea scallops, side muscles removed 5 Tbsp. unsalted butter, divided 1 12 Tbsp. minced shallots 2/3 cup Champagne grapes (about 4 oz.) or black grapes, halved 1 1/2 Tbsp fresh lemon juice 1/3 cup toasted sliced almonds 1 1/2 Tbsp. chopped fresh Italian parsley Sprinkle scallops with salt & pepper. Melt 3 Tbsp. butter ...

~ Canopy of color - Lehman Road (Northeast Michigan) ~ Touring Northeast Michigan

~ Autumn touches the 'Mighty' Au Sable (Huron National Forest) ( http://www.ausablerivermichigan.com/ ) The AuSable River "The AuSable River is without question Michigan's most famous trout stream. The four branches--the East, Middle, North and South--draw fly-fishers from around the world. After the confluence of the East and Middle branches just west of the City of Grayling , the Mainstream, as it is called, is joined by the South Branch and then the North Branch before it flows over 200 miles to Lake Huron at the City of Oscoda . Indian tribes of the region had known the importance of the AuSable's waterway for years before French trappers began exploring the area over 300 years ago. Although Michigan's northern interior remained uncharted until the 1830's, early explorers used the AuSable as a mid peninsula route from Lake Huron to Lake Michigan by following the river upstream, portaging through Lake Margrethe and then downstream on the Manistee ...

"And Noah began to be a husbandman, and he planted a vineyard." ~ Genesis 9:20 ~ Harvest time at Chateau Chantal (Old Mission Peninsula - Traverse City) http://www.chateauchantal.com/ ______________ CHERRY GARCIA COOKIES (Marcy Goldman) ~ Delicious cookies served at breakfast (including the shared recipe) ____________________ 1 cup dried tart cherries 1/3 cup cherry liqueur Line 2 baking sheets wit parchment paper. Plump dried cherries by covering with boiling water, drain well and toss with cherry liqueur and let sit for a couple of hours or even better overnight. Drain well before adding to cookie mixture. 1/2 cup (room temp) unsalted butter 1/2 tsp. baking soda 1/2 cup sugar 1/2 cup brown sugar 1 egg 1 1/2 tsp. vanilla 1/4 tsp. almond extract 1/4 tsp. salt 1 1/2 cups flour 3/4 cup coarsely chopped white chocolate 1/2 cup coarsely chopped semi-sweet chocolate 1/2 cup coarsely chopped Macadamia nuts (optional) Cream butter with sugars, blend in egg, vanilla and almo...

"Grapes are the most noble and challenging of fruits." ~ Malcolm Dunn, 1867 ~ Harvest Grapes (Chateau Chantal ~ Old Mission Peninsula)

"Wine makes daily living easier, less hurried, with fewer tensions and more tolerance." ~ Benjamin Franklin ~ Peninsula Cellars (Old Mission Peninsula) http://www.peninsulacellars.com/ ______________ GLUHWEIN : SPICED APPLE WINE ~ Heart warming recipe compliments of Peninsula Cellars * 1 Bottle Peninsula Cellars Apple Wine 2 cinnamon sticks 1/2 orange peel 1 apple, quartered 1/4 cup sugar 1/4 tsp. vanilla extract Heat to 135-degrees, hold for 30 minutes. Drink and enjoy!

~ Tall Ship Manitou, a replica of an 1800s "coasting" cargo schooner ~ Leelanau Cellars new tasting room (Grand Traverse Bay) ( http://www.leelanaucellars.com/ ) _____________ MUSHROOMS AU GRATIN ~ Serve this creamy appetizer ( Gunflint Lodge Cookbook) with crusty bread * 1 cup fresh white bread crumbs 1/4 cup shredded Swiss or Gruyere cheese 1/4 cup freshly grated Parmesan cheese 1 Tbsp. chopped parsley 1 lb. fresh mushrooms (halved or quartered if large) 4 tsp. clarified butter 3 Tbsp. finely chopped shallots, green onions ( white part only), or onions 1 tsp. minced garlic Pinch of dried thyme 1/4 cup dry sherry 1 cup heavy cream salt, pepper, and cayenne pepper to taste 1 Tbsp. butter In medium bow, combine bread crumbs, cheeses, and parsley. Set aside. In large skillet over medium heat, saute mushrooms in clarified butter with shallots, garlic, and thyme until mushrooms are softened and lightly browned. Deglaze with sherry. Bring mixture to boil. Add cream; reduc...

~ Historic Fishtown (Leland, Michigan) ( http://www.preservingfishtown.org/ ) _________________ LELAND SMOKED WHITEFISH with NORWEGIAN DILL-HORSERADISH SAUCE ~ Compliments of THE BLUEBIRD RESTAURANT & BAR (The Connoisseur Up North) * 2 lbs. smoked whitefish 1 tsp. sugar 1/2 tsp. fresh ground pepper 1 cup sour cream 1/4 cup drained horseradish 1/4 tsp. lemon juice 2 tsp. dry dill weed Mix sauce ingredients well and spoon over fish, or serve n the side i a bowl. Garnish plates with lemon slices. Note: Why not sample this with a fun bottle of the local wine ... Good Harbor Fishtown White ( http://www.goodharbor.com/w-fishtown.shtml )

"Penicillin cures, but wine makes people happy." ~ Alexander Fleming (Scottish bacteriologist credited with discovering Penicillin) ~ Gill's Pier Vineyard & Winery ( Northport , Michigan) BROILED WALLEYE with BASIL & PISTACHIO PESTO ~ Compliments of Stubb's Sweetwater Grill in Northport , Michigan ( The Connoisseur Up North) _________________ PESTO 1/4 lb. fresh basil 1 oz. roasted garlic 1 Tbsp. balsamic vinegar 2 oz. extra-virgin olive oil 2 oz. pistachio nuts 1 tsp. fresh garlic 1 oz. Parmesan cheese 1/8 tsp. cayenne pepper salt & freshly cracked black pepper to taste WALLEYE 4 6-oz. walleye filets 1/4 cup Parmesan cheese 6 oz. chicken stock 1/2 cup fresh bread crumbs 4 oz. white wine Place all pesto ingredients (except oil) in processor and pulse until mixture is a coarse puree. Slowly drizzle in the oil while continuing to process until mixture is emulsified. Preheat oven to 400-degrees. Combine wine and stock tor use as broiling liquid. S...

"My only regret in life is that I did not drink more champagne." ~ John Maynard Keynes ~ L. Mawby Vineyard ( Leelanau Peninsula) ______________________ CHAMPAGNE SALAD with PEAR-GOAT CHEESE TARTS ~ A rich blend of autumn flavors from a treasured (November 2006) SOUTHERN LIVING clipping * 2 (5-oz.) bags gourmet mixed salad greens 1/3 cup dried cranberries Sugared Walnuts Pear-Goat Cheese Tarts Champagne Vinaigrette Combine salad greens and cranberries in large bowl. Arrange mixture on serving plate. Sprinkle evenly with Sugared Walnuts. top with 8 Pear-Goat Tarts . Serve immediately with Champagne Vinaigrette. (8 servings) Sugared Walnuts 1 1/2 cup walnut halves 3/4 cup sugar Stir together walnuts & sugar in heavy saucepan over medium heat, and cook, stirring constantly, 8-10 minutes or until sugar melts and turns golden brown. Spread mixture in single layer on lightly greased was paper: cool. Break into pieces; store in airtight container up to 3 days. Pear-Goat ...

~ Left Foot Charley Winery ( http://www.leftfootcharley.com/ ) ____________________ BLACK BEAN MUSSELS ~ This delicious recipe is compliments of AMICAL , the delightful Mediterranean bistro-style restaurant in downtown Traverse City. ( http://www.amical.com/about_us.php .) * 1 dozen New Zealand cleaned Mussels 1 Tbsp. olive oil 1 Tbsp. garlic confit * 1 Tbsp. Black Bean-Garlic Sauce ** 1/2 cup white wine 1 Tbsp. Diced shallot/scallion mix 1/2 diced fresh Roma tomatoes 1 Tbsp. thinly sliced basil 1 Tbsp. unsalted butter 1/4 tsp. Kosher salt & freshly ground cracked pepper Prep ingredients and heat a large wok over a high flame. Add oil and swirl to coat pan. Add shallot/scallion mix and saute. Add wine & mussels. Steam until they have opened slightly. Add more wine if needed (chicken stock works, too). Add black bean garlic sauce & garlic confit . Cook until liquid has been reduced by half. Stir in tomatoes & butter. Correct seasoning and serve immediately. (Wine sug...

"The leaves fall, the wind blows, and the farm country slowly changes from the summer cottons into its winter wools." - Henry Beston ~ Early October (Northern Michigan) _____________ FRESH APPLE CAKE with CARAMEL GLAZE ~ Delightful dessert from the Junior League of Saginaw Valley cookbook, Between the Lakes (A collection of Michigan recipes) * 2 cup sugar 1 1/2 cups vegetable oil 3 eggs 2 tsp. vanilla extract 3 cups flour 2 tsp. cinnamon 1 tsp. baking soda 1/2 tsp mace 1/2 tsp. salt 3 cups diced apples juice of 1 lemon 1 cup chopped walnuts Caramel Glaze (below) Beat sugar and oil in mixing bowl until smooth. Add eggs 1 at a time, beating well after each addition. Add vanilla . Stir flour, cinnamon, baking soda, mace and salt together in bowl. Gradually add to egg mixture, beating constantly. Place apples n a bowl and sprinkle wit lemon juice. fold apples into batter. Add walnuts (the batter will be very thick). Spoon into well greased and floured bundt pan. Bake at 325-d...

" A man taking basil from a woman will love her always." ~ Sir Thomas Moore FRESH TOMATO & BASIL BRUSCHETTA ~ Before frost hits the basil, once again treat yourself to this memorable appetizer _______________ Bruschetta Italian bread or french baguette 1 cup loosely packed chopped parsley 1/2 cup room temperature unsalted butter 1/2 tsp. coarse salt freshly cracked pepper to taste 1/2 -3/4 cup grated Parmesan cheese Tomato Topping 3 1/2 cups chopped & seeded ripe plum tomatoes 3 cloves minced garlic 3/4 cup chopped fresh basil leaves 1/3 cup extra-virgin olive oil pinch of coarse salt freshly ground pepper to taste Combine chopped tomatoes, garlic, basil, olive oil and salt & pepper. Let stand at room temperature. Preheat oven to 400-degrees. Blend butter, parsley, salt & pepper. Spread on bread. Dip bread in grated Parmesan cheese to cover surface. Bake 4-5 minutes or until golden brown. Slice bread in serving size pieces and top with tomato mixture.

~ Coleus planters (Grand Traverse Bay - Traverse City)

~ Oak leaves at the lake ______________ APPLE, DRIED CHERRY & WALNUT SALAD with MAPLE DRESSING (Mountain Town Salad) _________________ ~ From Mountain Town Station Brewing Company & Steakhouse in Mount Pleasant, Michigan ( http://www.mountaintown.com/menu.aspx ) comes this delightful salad. * Maple Dressing: 1/4 cup mayonnaise 1/4 cup pure maple syrup 3 Tbsp Champagne vinegar or other white wine vinegar (e.g. balsamic) 2 tsp. sugar 1/2 cup vegetable oil Salad: 1 5-oz. bag mixed baby greens (about 10 cups) 2 Granny Smith apples, peeled, cored, cut into matchstick-size strips 1/2 cup dried tart cherries 1/2 cup chopped toasted walnuts For Dressing: Whisk mayonnaise, maple syrup, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt & pepper. ( Dressing can be prepared 3 days ahead. Cover and refrigerate. Rewhisk before using.) For Salad: Toss greens, apples, cherries , a...