Lover of dessert I am not. I just don't have much of a sweet tooth. On the contrary, is there such a thing as a "savory" tooth? My favorite chow charms hang out in that wide drawer smack-dab-center of my French door fridge or on the just-at-eye-level shelf in the pantry. (Note to self: move good food to bottom shelf.) Think cheeses and tapenades along with salty snacks and you'd be on the right track.
I never crave candy or ice cream. It would really be pointless in my house anyway... the other four inhabitants gobble anything sweet before it's out of the grocery bag. I'd never have a chance! I've even taken to hiding the little bit of chocolate I like. I'm not proud. And, I have to admit, a small piece of chocolate does wonders to kick up an afternoon! Oh, and not that milky-grey, creamy stuff with lackluster flavor. No, no; I like the good stuff: 65-70% cocoa dark chocolate! You can't beat that lovely, pungent zing. And, you know, now that I think of it, my beneficiaries seem uninterested, and therefore, wisely keep their paws off of my dark cocoa. (Note to self: stop hiding the chocolate and safely flaunt what you've got.)
It's kind of funny, though, how this "savory-tooth" has evolved. I wasn't always like this... When I was pregnant with my twins, I panicked if I left the house without a boatload of those miniature Snickers, Milky Ways & Butterfingers. And if I had a quarter for every time I sent Brett down to Baskin Robbins for a double fudge brownie sundae before those dittos were ripped from my loins, I'd be able to pay cash for their college tuition!
After those babies came home, it seemed my taste for the sweet went out with the bathwater. (*Sorry* it was just too easy.) Begs the question: Does parenting bring on the move to an appetite for the savory in life?
Hmmm.
Monday, August 23, 2010
Friday, August 20, 2010
Beach + Book = Bliss
Is there anything better or more tantelizing on a summer day? I am so thankful that this equation is simply solved for me because of where I live.
I came to Southern California just over 20 years ago, moving here from upstate New York. Can you say "culture shock?" I mean, I had never even seen an avocado, let alone eat one or have any inkling how those things grow. (I remember passing by short, stunted little trees one time and Brett told me that they were avocado trees. I litterally laughed histerically thinking he was joking with me...I thought avocados grew like potatoes--in the ground!)
Don't get me wrong; I left some really, really good food behind. If you have not ever spent time up in the Buffalo area, you probably think it's all chicken wings and beer. Not so...I still crave this wonderful regional sandwich called a "roast beef on weck" and have fond memories of waiting in line for an hour for a Ted's hot dog. And let's not get started on pizza!
But the trade was a good one.
Southern California offers some of the best food, too! There are so many interesting ingredients.... Tomatillos, for example, are a magnificent ingredient that transforms sauces and rice dishes like nothing I would find back East. Try this... roast the tomatillos and veggies below; then blend in a food processor. Use in a variety of ways... and let me know how it goes... let your creative juices flow!!
4 tomatillos, husked, rinsed, quartered
2 red onions, quartered
5/6 garlic cloves, peeled, smashed
2 Serrano Chili Peppers, halved
4 Tblsp Olive Oil
Salt & P)epper
Roast at 400 degrees for about 40 minutes.
I came to Southern California just over 20 years ago, moving here from upstate New York. Can you say "culture shock?" I mean, I had never even seen an avocado, let alone eat one or have any inkling how those things grow. (I remember passing by short, stunted little trees one time and Brett told me that they were avocado trees. I litterally laughed histerically thinking he was joking with me...I thought avocados grew like potatoes--in the ground!)
Don't get me wrong; I left some really, really good food behind. If you have not ever spent time up in the Buffalo area, you probably think it's all chicken wings and beer. Not so...I still crave this wonderful regional sandwich called a "roast beef on weck" and have fond memories of waiting in line for an hour for a Ted's hot dog. And let's not get started on pizza!
But the trade was a good one.
Southern California offers some of the best food, too! There are so many interesting ingredients.... Tomatillos, for example, are a magnificent ingredient that transforms sauces and rice dishes like nothing I would find back East. Try this... roast the tomatillos and veggies below; then blend in a food processor. Use in a variety of ways... and let me know how it goes... let your creative juices flow!!
4 tomatillos, husked, rinsed, quartered
2 red onions, quartered
5/6 garlic cloves, peeled, smashed
2 Serrano Chili Peppers, halved
4 Tblsp Olive Oil
Salt & P)epper
Roast at 400 degrees for about 40 minutes.
Saturday, August 7, 2010
On the Fly?
I'm a planner. I don't like surprises...rather see the train coming before it hits me. (No surprise birthday parties in my future, thank you very much!)
I know, I know. Boring, you think. I beg to differ. I know when to reign it in.
For example, when I travel, I like to know where I'm going, how much time I have and exactly where I'll lay my head at night. That leaves a chasm of surprise space in my book. There remains much adventure and revelation to be uncovered in exploring the time between arrival and sleep.
When I first brought my twins home from the hospital, I quickly learned that a good plan meant a good day--for all three of us. And a good day with two tiny babies amounts to a hot shower (ALONE!) and time to go to the powder room (ALONE!). A great plan translated into actually leaving the house and doing something.
When it comes to dinner with a busy family, planning is essential. I like to take some time on Sundays to figure out what I will be cooking all week long and write it down. I usually know who and how many I'll be feeding throughout the week by Sunday and I know what kind of time I will have to devote to the meals.I tend to be better organized when I go to the market this way and find I actually go to the store less when I plan ahead.
OK. That's the ideal!
I still find myself on a random Thursday evening staring into the abyss that is my freezer, sucking in that cool mist like a tonic of inspiration. Pretty soon, I am lost for ideas, but so soothed is my hot flash, I forget why I opened the fridge in the first place. An then it comes to me...the best plan ever: reservations!
Well, here's a recipe for that random Thursday night when, hubby--who has been out of work for many weeks now--vetoes the dinner out idea. I usually have most of these items on hand and like with many of my recipes--tweek 'em with what ya' got!
Quick and Tasty Enchiladas
3 tbsp olive oil
3 chicken breasts, sliced into 1 inch pieces
1 medium onion, chopped
1/2 cup diced, green chilies
2 garlic cloves, minced
salt & pepper
2-4 tbsp Mexican season blend
1 cup jarred salsa (you choose the heat), divided
1 14 oz. can petite diced tomatoes, drained and pureed
8-10 medium flour tortillas (room temperature, or microwave for 10 seconds to soften)
1 & 1/2 cups Monterrey Jack cheese, medium shredded
1 cup cheddar cheese, medium shredded
1/4 cup roughly chopped cilantro
Sour Cream & Additional Salsa on the side, if desired
Preheat your oven to 350. Drizzle the olive oil around a large skillet on high heat and add the chicken when the oil is just smoking. Allow the chicken to caramelize by not moving it around too often, flipping only when brown. After about 5 minutes, add the onion and chilies, and saute for another 5 minutes. Add the garlic, salt, pepper and at least 2 tbsp. of Mexican blend and saute for another minute; then stir in 1/2 cup of the salsa. Turn off the heat and set aside.
Use cooking spray or lightly oil a 9 X 13" baking pan. Pour the tomatoes into a medium bowl and mix in the salsa and desired amount of Mexican seasoning blend. Set out a work space to build the enchilada, with your cheeses and tortillas handy. Fill the tortillas--one at a time--with the chicken mixture, a little of each cheese, a sprinkle of cilantro and roll up. Place them side by side in the baking dish. Ladle a little of the tomato mixture over each roll-up, making sure to spread the sauce to coat the exposed tortillas. Sprinkle remaining cheeses over the top and bake for 12 to 18 minutes, until the cheese melts and the enchiladas are heated through. Remove from the oven and toss more cilantro over, if desired. Serve hot or warm with salsa and/or sour cream.
!BUEN PROVECHO!
I know, I know. Boring, you think. I beg to differ. I know when to reign it in.
For example, when I travel, I like to know where I'm going, how much time I have and exactly where I'll lay my head at night. That leaves a chasm of surprise space in my book. There remains much adventure and revelation to be uncovered in exploring the time between arrival and sleep.
When I first brought my twins home from the hospital, I quickly learned that a good plan meant a good day--for all three of us. And a good day with two tiny babies amounts to a hot shower (ALONE!) and time to go to the powder room (ALONE!). A great plan translated into actually leaving the house and doing something.
When it comes to dinner with a busy family, planning is essential. I like to take some time on Sundays to figure out what I will be cooking all week long and write it down. I usually know who and how many I'll be feeding throughout the week by Sunday and I know what kind of time I will have to devote to the meals.I tend to be better organized when I go to the market this way and find I actually go to the store less when I plan ahead.
OK. That's the ideal!
I still find myself on a random Thursday evening staring into the abyss that is my freezer, sucking in that cool mist like a tonic of inspiration. Pretty soon, I am lost for ideas, but so soothed is my hot flash, I forget why I opened the fridge in the first place. An then it comes to me...the best plan ever: reservations!
Well, here's a recipe for that random Thursday night when, hubby--who has been out of work for many weeks now--vetoes the dinner out idea. I usually have most of these items on hand and like with many of my recipes--tweek 'em with what ya' got!
Quick and Tasty Enchiladas
3 tbsp olive oil
3 chicken breasts, sliced into 1 inch pieces
1 medium onion, chopped
1/2 cup diced, green chilies
2 garlic cloves, minced
salt & pepper
2-4 tbsp Mexican season blend
1 cup jarred salsa (you choose the heat), divided
1 14 oz. can petite diced tomatoes, drained and pureed
8-10 medium flour tortillas (room temperature, or microwave for 10 seconds to soften)
1 & 1/2 cups Monterrey Jack cheese, medium shredded
1 cup cheddar cheese, medium shredded
1/4 cup roughly chopped cilantro
Sour Cream & Additional Salsa on the side, if desired
Preheat your oven to 350. Drizzle the olive oil around a large skillet on high heat and add the chicken when the oil is just smoking. Allow the chicken to caramelize by not moving it around too often, flipping only when brown. After about 5 minutes, add the onion and chilies, and saute for another 5 minutes. Add the garlic, salt, pepper and at least 2 tbsp. of Mexican blend and saute for another minute; then stir in 1/2 cup of the salsa. Turn off the heat and set aside.
Use cooking spray or lightly oil a 9 X 13" baking pan. Pour the tomatoes into a medium bowl and mix in the salsa and desired amount of Mexican seasoning blend. Set out a work space to build the enchilada, with your cheeses and tortillas handy. Fill the tortillas--one at a time--with the chicken mixture, a little of each cheese, a sprinkle of cilantro and roll up. Place them side by side in the baking dish. Ladle a little of the tomato mixture over each roll-up, making sure to spread the sauce to coat the exposed tortillas. Sprinkle remaining cheeses over the top and bake for 12 to 18 minutes, until the cheese melts and the enchiladas are heated through. Remove from the oven and toss more cilantro over, if desired. Serve hot or warm with salsa and/or sour cream.
!BUEN PROVECHO!
Saturday, July 24, 2010
On Holiday
Fear not little blog o' mine... I have not forgotten you.
A planned vacation coupled with unplanned surgery has kept me out of my kitchen and off the keyboard. A lazy week in our time share--traded for a cool condo in Lake Tahoe--set the tone for laying low on doctor's orders. I spent the week up high (8,000 feet!) in rest mode, Kindle loaded, sleep number tuned to a 40 for naps, 55 overnight. This vacation was true rest--and good eats.When I returned home, I had to have a small hernia repaired; currently, I am happily on the mend.
Have you heard of the 2010 buzzword "staycation?" Seems that many folks in this historic recession have found themselves unable to finance the oft-entitled resort destination, settling instead for sights local. In other words: vacation days spent day-tripping around town with the family.
Who knew I was such an expert! You see, I learned to "staycate" long before it was trendy to do so. I remember those first few first summers after quitting my full time job here in Orange County, California. At first, every day was like a vacation not having to rush out to work, rush home, feed/bathe /play /plan /cook--plus complete an hours worth of work brought home from the office! Destination vacations became scarce on one income. We had no money for a week away at some posh resort--or even enough dough for a long weekend in a motel with a pool! Our choices for "getting away from it all" were simple ones back then.
When our twins were toddlers and our son just a baby, we were happy to simply spend "time off" setting out a kiddie pool in the back yard. The splashing and water play kept them busy for hours. Then, too, rolling everyone down to the park with a picnic conjures up memories of chasing soapy bubbles, playing barefoot in the sand; and, hubby and I taking turns napping in the sun. (Forget souvenirs--sleep was a coveted gift in those days!)
When the kids were in elementary school, the "staycation" days expanded into some wonderful field trips. Many families at the school my kids attended visited the same spot at a nearby beach on the same day each week. So, every Wednesday, for example, we knew that if we decided to go to the beach, there would be kids to play with and other moms to talk to.
Always the overachiever, one summer, I even created a "fun calendar" and passed it along to all of my friends and acquaintances. Each week of the summer, I set up a few outings a week...everything from museum visits to train rides to just out to lunch or playing in a different park. There were always cheap movies to see, too--why do kids love, love, love to see the same thing over and over again?? I even snuck in some academics...can you say cereal box book reports??!! (The Internet is seemingly limitless in academic projects for kids!)
I guess the most important aspect of the "staycation" is the same as a full-fledged 90's style cruise around the Cayman's: attitude. Time away with your family is simply about having fun, getting to know one another just a little bit better and allowing all members an opportunity to refresh. Today's national troubles offer families a unique advantage. Luxuries aside, we become more genuine with one another. That's worth "staycationing" in my book!
A planned vacation coupled with unplanned surgery has kept me out of my kitchen and off the keyboard. A lazy week in our time share--traded for a cool condo in Lake Tahoe--set the tone for laying low on doctor's orders. I spent the week up high (8,000 feet!) in rest mode, Kindle loaded, sleep number tuned to a 40 for naps, 55 overnight. This vacation was true rest--and good eats.When I returned home, I had to have a small hernia repaired; currently, I am happily on the mend.
Have you heard of the 2010 buzzword "staycation?" Seems that many folks in this historic recession have found themselves unable to finance the oft-entitled resort destination, settling instead for sights local. In other words: vacation days spent day-tripping around town with the family.
Who knew I was such an expert! You see, I learned to "staycate" long before it was trendy to do so. I remember those first few first summers after quitting my full time job here in Orange County, California. At first, every day was like a vacation not having to rush out to work, rush home, feed/bathe /play /plan /cook--plus complete an hours worth of work brought home from the office! Destination vacations became scarce on one income. We had no money for a week away at some posh resort--or even enough dough for a long weekend in a motel with a pool! Our choices for "getting away from it all" were simple ones back then.
When our twins were toddlers and our son just a baby, we were happy to simply spend "time off" setting out a kiddie pool in the back yard. The splashing and water play kept them busy for hours. Then, too, rolling everyone down to the park with a picnic conjures up memories of chasing soapy bubbles, playing barefoot in the sand; and, hubby and I taking turns napping in the sun. (Forget souvenirs--sleep was a coveted gift in those days!)
When the kids were in elementary school, the "staycation" days expanded into some wonderful field trips. Many families at the school my kids attended visited the same spot at a nearby beach on the same day each week. So, every Wednesday, for example, we knew that if we decided to go to the beach, there would be kids to play with and other moms to talk to.
Always the overachiever, one summer, I even created a "fun calendar" and passed it along to all of my friends and acquaintances. Each week of the summer, I set up a few outings a week...everything from museum visits to train rides to just out to lunch or playing in a different park. There were always cheap movies to see, too--why do kids love, love, love to see the same thing over and over again?? I even snuck in some academics...can you say cereal box book reports??!! (The Internet is seemingly limitless in academic projects for kids!)
I guess the most important aspect of the "staycation" is the same as a full-fledged 90's style cruise around the Cayman's: attitude. Time away with your family is simply about having fun, getting to know one another just a little bit better and allowing all members an opportunity to refresh. Today's national troubles offer families a unique advantage. Luxuries aside, we become more genuine with one another. That's worth "staycationing" in my book!
Tuesday, June 22, 2010
Tomato, Tomaatto
When I was pregnant with my son about a hundred years ago, food was not my friend. I had no appetite while carrying that little guy... except for tomatoes. I could not get enough tomatoes and I found a gazillion ways to fix them. Funny thing, too...to this day, my son loves tomatoes. He eats them raw for snacks and pops those little grape tomatoes in his mouth like, well, like grapes!
That summer just before I gave birth to him, I was feasting on all things tomato, especially since it was the season they were plentiful. Consequently, I have many recipes. The one that follows is just about the most delicious way to use up Roma tomatoes. The secret is to roast them at a really, really low temperature for hours until they become sweet and somewhat dehydrated. There are many, many ways to use these tomatoes--in sauces, as a base for a pesto, tossed with pasta, warmed and folded into fresh baby spinach leaves.
Around our house, our favorite way to enjoy these sweet, little nuggets is to simply spread them onto crusty bread that has been toasted up with a little drizzle of EVOO.
Roasted Roma Tomatoes
12 Medium Roma Tomatoes (sometimes called plum tomatoes)
Approximately ½ cup extra virgin olive oil
Kosher salt
Freshly ground pepper
Dried Italian seasoning (optional)
Head of garlic, cloves pulled apart, but kept in their individual papers
Baking Sheet
Parchment Paper
Preheat Oven to 275 F
Slice the ends off of the tomatoes and then slice them into thick, 1 inch pieces (crosswise). This will mean that some tomatoes will be sliced into thirds, some just in half, depending on the size of the tomatoes
Lay them on a parchment lined baking sheet
Lay the garlic cloves in between the tomato slices
Sprinkle generously with salt and pepper
Drizzle olive oil over, covering the surface of each tomato
Sprinkle with Italian seasoning (optional)
Place into oven and roast for 2-3 hours, until they are shriveled, soft and just slightly brown.
Some ideas for using roasted tomatoes:
- Use as topping for pizzas
- Chop, toss with a little fresh basil and pile onto toasted French bread slices (sort of a bruschetta)
- Toss in with vegetables during the last five minutes of roasting
- Chop & combine with sautéed onion; then, sprinkle over baked chicken
- In Risotto or flavored rice dishes
- In stews, pasta sauces and soup
- As a base (or an add-in) for a fresh pesto
That summer just before I gave birth to him, I was feasting on all things tomato, especially since it was the season they were plentiful. Consequently, I have many recipes. The one that follows is just about the most delicious way to use up Roma tomatoes. The secret is to roast them at a really, really low temperature for hours until they become sweet and somewhat dehydrated. There are many, many ways to use these tomatoes--in sauces, as a base for a pesto, tossed with pasta, warmed and folded into fresh baby spinach leaves.
Around our house, our favorite way to enjoy these sweet, little nuggets is to simply spread them onto crusty bread that has been toasted up with a little drizzle of EVOO.
Roasted Roma Tomatoes
12 Medium Roma Tomatoes (sometimes called plum tomatoes)
Approximately ½ cup extra virgin olive oil
Kosher salt
Freshly ground pepper
Dried Italian seasoning (optional)
Head of garlic, cloves pulled apart, but kept in their individual papers
Baking Sheet
Parchment Paper
Preheat Oven to 275 F
Slice the ends off of the tomatoes and then slice them into thick, 1 inch pieces (crosswise). This will mean that some tomatoes will be sliced into thirds, some just in half, depending on the size of the tomatoes
Lay them on a parchment lined baking sheet
Lay the garlic cloves in between the tomato slices
Sprinkle generously with salt and pepper
Drizzle olive oil over, covering the surface of each tomato
Sprinkle with Italian seasoning (optional)
Place into oven and roast for 2-3 hours, until they are shriveled, soft and just slightly brown.
Some ideas for using roasted tomatoes:
- Use as topping for pizzas
- Chop, toss with a little fresh basil and pile onto toasted French bread slices (sort of a bruschetta)
- Toss in with vegetables during the last five minutes of roasting
- Chop & combine with sautéed onion; then, sprinkle over baked chicken
- In Risotto or flavored rice dishes
- In stews, pasta sauces and soup
- As a base (or an add-in) for a fresh pesto
Monday, June 14, 2010
Good Old Summertime
Ah… summer. It’s just about here. Conjured up for me are some wildly varied memories of the season. As a child, I lived in many different states on the upper east coast, as well as some years in Florida; and now a couple of decades or so (most of my adult life) spent in Southern California.
The scent of summer is what stays with me mostly. In Annisquam, Massachusetts, tucked away in the little hills near Gloucester, I recall the smell of bubblegum, earthworms and the salty sea air. We lived within walking distance of the local docks, a favorite hangout for my brothers and me. We little kids would tie some fishing line to a stick, and attach a hook. If we didn’t take the time to dig up worms, we’d use freshly chewed Double Bubble as bait. (I kid you not!)
I would lay face down with my head hanging off of the edge of the dock and excitedly drop my line and yank up as many of those little minnows our bucket could hold. My brothers and I would then march back up the hill to home. Proudly, we presented our haul to Mom, grinning from ear to ear. Our mirth quickly turned to immense disappointment at her refusal to cook up our catch!
In a quiet suburb of Waterbury, Connecticut, the summer sun would set against the backdrop of wildflowers growing in the field on the back side of the cul de sac. Bouquets of balsam and buttercups were punctuated with the beams of fireflies. All of the neighborhood kids stayed out ‘til ten playing hide and go seek. I have a sweet, vivid memory of walking my little brother home. I was about 12 years old and he was maybe 8 and a half. He asked me all about the moon as if I knew how it was hung and who put it there. (How times have changed!)
Summer down south brings memories of the searing heat and humidity of Florida as it burned my nose upon stepping out of an air conditioned house. Looking out from the car port, the air hung in a literal wave of frizzle. My friends and I would play paddleball with tennis rackets early in the morning just down the street. Then, we would take two city buses to bake on the beach, coated in baby oil like hens on a white-hot grill. “Jaws” had just come out in theatres and, after seeing that movie, we made a pact to stay out of the warm, Fort Lauderdale waters!
The air in Southern California is unlike that of any other area of the country. It’s full of smog, and in the summer, we affectionately refer to the heavy brown stuff as “schmaze.” It’s simply the smog bearing the weight of the heat from this desert environment. Many of the scents of summer here are not much different than those of other seasons in the Golden State…it smells like busy, like constant movement. With cups. And phones. Moving fast, like little bullets in the armor of choice: car, bus, van, motorcycle.
Then there’s me: Swimming Upstream.
In honor of sitting here on the precipice of summer, I have created a lovely, summer chicken dish. It’s simple and refreshing. Pair it with this salad and you have something wonderful to enjoy out on the patio…wherever you spend your summers.
SIMPLE CITRUS CHICKEN
4 split, medium sized, bone-in chicken breasts (2 whole)
1 Lime
1 Lemon
1 Orange
Three tbsp. minced garlic
¼ Cup extra virgin olive oil
Salt and pepper
Preheat oven to 375 (can also be prepared on gas or charcoal grill). Zest all of the citrus into a small bowl and mix in the garlic. Loosen the skin from all four of the chicken breasts, but do not remove. Place an equal amount of the zest mix under and on top of the skin of each breast. Drizzle over the olive oil and salt and pepper. Bake for 35-45 minutes, until cooked through.
The scent of summer is what stays with me mostly. In Annisquam, Massachusetts, tucked away in the little hills near Gloucester, I recall the smell of bubblegum, earthworms and the salty sea air. We lived within walking distance of the local docks, a favorite hangout for my brothers and me. We little kids would tie some fishing line to a stick, and attach a hook. If we didn’t take the time to dig up worms, we’d use freshly chewed Double Bubble as bait. (I kid you not!)
I would lay face down with my head hanging off of the edge of the dock and excitedly drop my line and yank up as many of those little minnows our bucket could hold. My brothers and I would then march back up the hill to home. Proudly, we presented our haul to Mom, grinning from ear to ear. Our mirth quickly turned to immense disappointment at her refusal to cook up our catch!
In a quiet suburb of Waterbury, Connecticut, the summer sun would set against the backdrop of wildflowers growing in the field on the back side of the cul de sac. Bouquets of balsam and buttercups were punctuated with the beams of fireflies. All of the neighborhood kids stayed out ‘til ten playing hide and go seek. I have a sweet, vivid memory of walking my little brother home. I was about 12 years old and he was maybe 8 and a half. He asked me all about the moon as if I knew how it was hung and who put it there. (How times have changed!)
Summer down south brings memories of the searing heat and humidity of Florida as it burned my nose upon stepping out of an air conditioned house. Looking out from the car port, the air hung in a literal wave of frizzle. My friends and I would play paddleball with tennis rackets early in the morning just down the street. Then, we would take two city buses to bake on the beach, coated in baby oil like hens on a white-hot grill. “Jaws” had just come out in theatres and, after seeing that movie, we made a pact to stay out of the warm, Fort Lauderdale waters!
The air in Southern California is unlike that of any other area of the country. It’s full of smog, and in the summer, we affectionately refer to the heavy brown stuff as “schmaze.” It’s simply the smog bearing the weight of the heat from this desert environment. Many of the scents of summer here are not much different than those of other seasons in the Golden State…it smells like busy, like constant movement. With cups. And phones. Moving fast, like little bullets in the armor of choice: car, bus, van, motorcycle.
Then there’s me: Swimming Upstream.
In honor of sitting here on the precipice of summer, I have created a lovely, summer chicken dish. It’s simple and refreshing. Pair it with this salad and you have something wonderful to enjoy out on the patio…wherever you spend your summers.
SIMPLE CITRUS CHICKEN
4 split, medium sized, bone-in chicken breasts (2 whole)
1 Lime
1 Lemon
1 Orange
Three tbsp. minced garlic
¼ Cup extra virgin olive oil
Salt and pepper
Preheat oven to 375 (can also be prepared on gas or charcoal grill). Zest all of the citrus into a small bowl and mix in the garlic. Loosen the skin from all four of the chicken breasts, but do not remove. Place an equal amount of the zest mix under and on top of the skin of each breast. Drizzle over the olive oil and salt and pepper. Bake for 35-45 minutes, until cooked through.
Monday, June 7, 2010
A Foodie Flubbed
OK—as promised, a look back in my foodie closet:
In 1999 my husband, Brett, and I planned a trip to Hawaii. This would be my first jaunt over the water to the exotic landscape some Americans actually mistake for another country.
A few weeks before leaving for Hawaii, I came across a review in the Los Angeles Times for a new French restaurant in Honolulu. (Our trip included a one night stay on Oahu before heading over to a resort on Maui.) Since the review was really positive and we wanted each experience during our short trip to be memorable, I called to make a reservation. A really sweet sounding voice picked up the line at the restaurant, one with a very thick French accent. I remember gleefully thinking, “how authentic—French staff; this place is the real deal!”
I explained that I had seen an article in the Los Angeles Times about their restaurant and wanted to make a stop there when we were in Honolulu. She happily recorded our reservation. I didn’t give it another thought other than remembering to write down the address and phone number to take with me on the trip.
After arriving in Honolulu (which was shockingly Vegas-like crowded—people & smoke everywhere) we went straight to our hotel, the Sheraton Waikiki. We were looking forward to our first vacation dinner at the lovely French eatery that evening. It was sure to be a wonderful start to our five days in paradise. (My apologies, I cannot remember the name of this great restaurant!)
We grabbed a taxi over to the restaurant, and once inside marveled at the ornate paintings and rich décor, very savoir-faire. We were greeted by a woman in her mid 50s who spoke in broken English with a heavy French accent—I recognized the voice as the same who had taken my call weeks earlier. I gave our name and said we had a reservation.
Immediately, her demeanor changed. She became a little giddy as she led us, menus in hand, in that kind of hopping walk I have seen in older, cherubic woman. She surely seemed a happy camper at her job! As we sat down, she muttered in French something to the waiters that passed. Brett & I just looked at each other, puzzled, and with a shrug of our shoulders simply decided whatever was going on didn’t have anything to do with us.
The service was perfection at this restaurant! We enjoyed each course, along with delicious wine all while being well-attended to by the wait staff. As we lapped up the remainder of our crème brulee, the older French hostess came by and told us the chef would like to meet us, and would we like a tour of the kitchen.
Brett looked at me, oblivious, “The kitchen," he whispered to me in a question. "Why would we want to see the kitchen?!”
I hushed him, “No, you don’t understand,” I whispered. “Being invited into a chef’s kitchen is an honor!”
“Of course,” I nodded to the older woman, “We would be honored to meet Chef (whatever his name was).” I was thrilled, though had no clue as to why we were chosen for this special peek behind the scenes.
We were then led past the wait staff and into the kitchen. The chef introduced himself, again a very thick, French accent—I could hardly make out what he was saying. And, by now, I had come to see that the hostess was most likely the chef’s mother, and a very proud parent at that!
Chef took us all around his kitchen explaining the layout and showing off all of his gadgets from special mixers to large ovens and the prep areas. I still remember so vividly the huge table where they prepared homemade pastries and desserts. It was all new and quite impressive. Since we really could not understand much dialogue between the pair of them due to the “Frenglish,” a long conversation was impossible, so after the tour, we headed back to our table and paid the bill.
By this time, it had become quite late. As we approached the front of the restaurant, we inquired of the French hostess about a taxi. She smiled, again the French muttering and the hop-hopping leading all three of us out the front door. The evening surprises continued with a shower of rain coming down outside. The hostess motioned for us to just wait near the entrance to the restaurant, and she went skipping down the walk towards the busy street. Before we knew it, this lovely woman was waving her arms wildly in the rain in an attempt to capture a cab for us. It was really quite funny, and so sweet, too; though at this point we were really wondering what had led up to this exhaustive display of service.
My last memory of this restaurant was this adorable lady standing in the street waving goodbye at us as we looked out the back window of the taxi. Wow—if that wasn't the best service ever! It was clear that we were give the royal treatment; no other customer was given that much attention.
Then it hit me! I think she thought we were restaurant critics from the LA Times!
When I first called, maybe all she could make out was LA Times and "reservation." With her poor grasp of the English language, that explanation made perfect sense... the attentive wait staff, the chef, the tour of the kitchen—and best of all, the sweet woman at the heart of the misunderstanding flagging down a cab for us in the pouring rain!
What a great night. Brett and I have a hearty laugh when that memory comes up. The only thing I feel bad about is the absence of any review in the Times after our visit! Our French hostess was most likely tres disappointed.
In 1999 my husband, Brett, and I planned a trip to Hawaii. This would be my first jaunt over the water to the exotic landscape some Americans actually mistake for another country.
A few weeks before leaving for Hawaii, I came across a review in the Los Angeles Times for a new French restaurant in Honolulu. (Our trip included a one night stay on Oahu before heading over to a resort on Maui.) Since the review was really positive and we wanted each experience during our short trip to be memorable, I called to make a reservation. A really sweet sounding voice picked up the line at the restaurant, one with a very thick French accent. I remember gleefully thinking, “how authentic—French staff; this place is the real deal!”
I explained that I had seen an article in the Los Angeles Times about their restaurant and wanted to make a stop there when we were in Honolulu. She happily recorded our reservation. I didn’t give it another thought other than remembering to write down the address and phone number to take with me on the trip.
After arriving in Honolulu (which was shockingly Vegas-like crowded—people & smoke everywhere) we went straight to our hotel, the Sheraton Waikiki. We were looking forward to our first vacation dinner at the lovely French eatery that evening. It was sure to be a wonderful start to our five days in paradise. (My apologies, I cannot remember the name of this great restaurant!)
We grabbed a taxi over to the restaurant, and once inside marveled at the ornate paintings and rich décor, very savoir-faire. We were greeted by a woman in her mid 50s who spoke in broken English with a heavy French accent—I recognized the voice as the same who had taken my call weeks earlier. I gave our name and said we had a reservation.
Immediately, her demeanor changed. She became a little giddy as she led us, menus in hand, in that kind of hopping walk I have seen in older, cherubic woman. She surely seemed a happy camper at her job! As we sat down, she muttered in French something to the waiters that passed. Brett & I just looked at each other, puzzled, and with a shrug of our shoulders simply decided whatever was going on didn’t have anything to do with us.
The service was perfection at this restaurant! We enjoyed each course, along with delicious wine all while being well-attended to by the wait staff. As we lapped up the remainder of our crème brulee, the older French hostess came by and told us the chef would like to meet us, and would we like a tour of the kitchen.
Brett looked at me, oblivious, “The kitchen," he whispered to me in a question. "Why would we want to see the kitchen?!”
I hushed him, “No, you don’t understand,” I whispered. “Being invited into a chef’s kitchen is an honor!”
“Of course,” I nodded to the older woman, “We would be honored to meet Chef (whatever his name was).” I was thrilled, though had no clue as to why we were chosen for this special peek behind the scenes.
We were then led past the wait staff and into the kitchen. The chef introduced himself, again a very thick, French accent—I could hardly make out what he was saying. And, by now, I had come to see that the hostess was most likely the chef’s mother, and a very proud parent at that!
Chef took us all around his kitchen explaining the layout and showing off all of his gadgets from special mixers to large ovens and the prep areas. I still remember so vividly the huge table where they prepared homemade pastries and desserts. It was all new and quite impressive. Since we really could not understand much dialogue between the pair of them due to the “Frenglish,” a long conversation was impossible, so after the tour, we headed back to our table and paid the bill.
By this time, it had become quite late. As we approached the front of the restaurant, we inquired of the French hostess about a taxi. She smiled, again the French muttering and the hop-hopping leading all three of us out the front door. The evening surprises continued with a shower of rain coming down outside. The hostess motioned for us to just wait near the entrance to the restaurant, and she went skipping down the walk towards the busy street. Before we knew it, this lovely woman was waving her arms wildly in the rain in an attempt to capture a cab for us. It was really quite funny, and so sweet, too; though at this point we were really wondering what had led up to this exhaustive display of service.
My last memory of this restaurant was this adorable lady standing in the street waving goodbye at us as we looked out the back window of the taxi. Wow—if that wasn't the best service ever! It was clear that we were give the royal treatment; no other customer was given that much attention.
Then it hit me! I think she thought we were restaurant critics from the LA Times!
When I first called, maybe all she could make out was LA Times and "reservation." With her poor grasp of the English language, that explanation made perfect sense... the attentive wait staff, the chef, the tour of the kitchen—and best of all, the sweet woman at the heart of the misunderstanding flagging down a cab for us in the pouring rain!
What a great night. Brett and I have a hearty laugh when that memory comes up. The only thing I feel bad about is the absence of any review in the Times after our visit! Our French hostess was most likely tres disappointed.
Tuesday, June 1, 2010
True Confessions
I realize that what I am about to say is very controversial--and I said from the get-go that I would not use this space to grate my contentions. On the contrary, my recipe for each post intended to produce breezy, benign commentary on family, friends and food. Allow me to risk my paycheck here.
I think I'm a foodie.
Yes, a host of dubious discourse exists in defining the quarter century old term "foodie." The nomenclature was introduced in the 1984 book, The Official Foodie Handbook by Ann Barr and Paul Levy. According to these two journalists, foodies are folks who are just really into food. (It's amusing to me that the authors are based in England--that great gastronomic ghetto.) The infatuation goes beyond consumption, though, into the total epicurean experience including preparation, origin and education about all things food.
Well, that's me. Face it, maybe you as well.
Foodies are a direct result of the vast, seemingly endless access we now have to information. With the advent of cable TV and the Internet came a seat at the table with the so called experts. As a matter of fact, every aspect of pop culture has its niche somewhere in that black hole hooked up to our Dell Notebooks. After all, "Gastroporn" graced the title page of one Foodie Handbook chapter. Need I say more?
Well, I will, of course.
How many cookbooks do you own? Probably not a fraction of the number of manuals your mother relied upon. I rarely crack a book when seeking out recipes, preparation tips or menu ideas. To be sure, I still grab open that annoying plastic covering to my Bon Apetit, flip to the back page and read the Feedback column immediately. I mean, who knows when party conversation will lead to what John Legend keeps in his fridge (eggs, hot sauce and butter--admit it, you wanted to know).
The good news is there's beau-coup banquet room in the Foodie Club, unlike the high brow Gourmet Society of earlier decades. Foodies sometimes just talk about food; rather than preparing or eating it. And, most notably, Foodies are not limited to seemingly sophisticated fare. It's perfectly acceptable for Foodies to wax sophomoric about hot dogs and ketchup! Foodies have been called everything from connoisseurs to wizards, blowhards to fatties, and everything in between. I don't mind though.
Just don't call us late to dinner.
Tune in tomorrow for part two ... I can't wait to share my experience of actually being recognized as a bona-fide Foodie, albeit a bit of a misunderstanding.
I think I'm a foodie.
Yes, a host of dubious discourse exists in defining the quarter century old term "foodie." The nomenclature was introduced in the 1984 book, The Official Foodie Handbook by Ann Barr and Paul Levy. According to these two journalists, foodies are folks who are just really into food. (It's amusing to me that the authors are based in England--that great gastronomic ghetto.) The infatuation goes beyond consumption, though, into the total epicurean experience including preparation, origin and education about all things food.
Well, that's me. Face it, maybe you as well.
Foodies are a direct result of the vast, seemingly endless access we now have to information. With the advent of cable TV and the Internet came a seat at the table with the so called experts. As a matter of fact, every aspect of pop culture has its niche somewhere in that black hole hooked up to our Dell Notebooks. After all, "Gastroporn" graced the title page of one Foodie Handbook chapter. Need I say more?
Well, I will, of course.
How many cookbooks do you own? Probably not a fraction of the number of manuals your mother relied upon. I rarely crack a book when seeking out recipes, preparation tips or menu ideas. To be sure, I still grab open that annoying plastic covering to my Bon Apetit, flip to the back page and read the Feedback column immediately. I mean, who knows when party conversation will lead to what John Legend keeps in his fridge (eggs, hot sauce and butter--admit it, you wanted to know).
The good news is there's beau-coup banquet room in the Foodie Club, unlike the high brow Gourmet Society of earlier decades. Foodies sometimes just talk about food; rather than preparing or eating it. And, most notably, Foodies are not limited to seemingly sophisticated fare. It's perfectly acceptable for Foodies to wax sophomoric about hot dogs and ketchup! Foodies have been called everything from connoisseurs to wizards, blowhards to fatties, and everything in between. I don't mind though.
Just don't call us late to dinner.
Tune in tomorrow for part two ... I can't wait to share my experience of actually being recognized as a bona-fide Foodie, albeit a bit of a misunderstanding.
Monday, May 24, 2010
A Nice Table by the Waiter Please
When my kids were small, we played a fun, little game in the summertime...it was called Lunch Counter. The kids would make up menus and pretend the kitchen bar was a lunch counter. They would all clamor around shouting out their orders from atop the bar stools at the counter that overlooked the range in my kitchen. Their "creative" menus listed the typical favorite fare of American 5 and 8-year-olds: grilled cheese, peanut butter and jelly and mac 'n cheese.
I loved pretending along with them, taking on interesting restaurant personas. Sometimes, I'd choose that cliche, gum-snapping, "what'll ya have and make it fast" kind of waitress who snapped back at my little customers to hold their horses! Other times, I'd pretend to be quite formal, kitchen towel carefully draped over my left forearm, offering up white or chocolate milk from a good year. They loved it! And, of course, after their order was made, served and eaten, I would present them with an exorbitant bill for my services.
And tip... wow! I never made such dough! Stacks of those gold $500 Monopoly bills.
Truth be told, my kids will tell you that I fantasize about having my own little lunch counter--for real! I would love to have a little spot somewhere in the middle of a ton of office parks; or a tiny cafe in a busy, but laid-back urban area, ideally near small museums, a park and and some cute shops. Lunch is so easily doable to me... specialty pizzas, homemade soup, paninis, salads, wraps and quick lunch specials. Just seems like you could prep at 8 AM, start serving at 11 and be done by 4 PM. Just in time to go home and make dinner!
Ah, it all looks so easy in my head.
Here's a family lunch-time favorite that, whenever I make it, I say this will certainly be found on the menu in my fantasy cafe. I turn to this recipe when I have leftover tri-tip or other steak that was grilled the night previous. I always keep a bag of frozen, sliced peppers on hand, as well as tortilla wraps. Everything else, you'll probably find in your pantry. You don't even have to leave a tip--a comment might be nice, though! Enjoy...
Fajita Wrap
(Two Servings)
1 tbsp. olive oil (or cooking spray)
1/2 cup thinly sliced onion
1/2 cup sliced peppers
1 1/2 cups cooked, tri-tip; thinly sliced into 1 inch bites
1 tsp. Mexican seasoning (cumin, garlic, paprika, white pepper, thyme & onion)
2 tbsp. au jus (optional)
salt (as needed)
1/2 cup shredded cheddar-jack
2 tortillas
Use cooking spray or drizzle olive oil into medium skillet set on medium high heat. Add onions and peppers and saute until soft (about 5 minutes). Add the beef and the seasoning and saute until the meat is warmed through. Toss in the au jus (if using) and salt to taste. After about a minute, transfer the meat to a plate and cover with foil. Meanwhile, heat one tortilla in the skillet until it is hot. Quickly turn it over and sprinkle cheese on the cooked side of the tortilla. Place the other tortilla in the pan. While that one heats up, add half of the meat mixture on top of the cheese in the first tortilla and wrap up like a burrito. Prepare the other tortilla in the same way; cut them both in half and serve.
I loved pretending along with them, taking on interesting restaurant personas. Sometimes, I'd choose that cliche, gum-snapping, "what'll ya have and make it fast" kind of waitress who snapped back at my little customers to hold their horses! Other times, I'd pretend to be quite formal, kitchen towel carefully draped over my left forearm, offering up white or chocolate milk from a good year. They loved it! And, of course, after their order was made, served and eaten, I would present them with an exorbitant bill for my services.
And tip... wow! I never made such dough! Stacks of those gold $500 Monopoly bills.
Truth be told, my kids will tell you that I fantasize about having my own little lunch counter--for real! I would love to have a little spot somewhere in the middle of a ton of office parks; or a tiny cafe in a busy, but laid-back urban area, ideally near small museums, a park and and some cute shops. Lunch is so easily doable to me... specialty pizzas, homemade soup, paninis, salads, wraps and quick lunch specials. Just seems like you could prep at 8 AM, start serving at 11 and be done by 4 PM. Just in time to go home and make dinner!
Ah, it all looks so easy in my head.
Here's a family lunch-time favorite that, whenever I make it, I say this will certainly be found on the menu in my fantasy cafe. I turn to this recipe when I have leftover tri-tip or other steak that was grilled the night previous. I always keep a bag of frozen, sliced peppers on hand, as well as tortilla wraps. Everything else, you'll probably find in your pantry. You don't even have to leave a tip--a comment might be nice, though! Enjoy...
Fajita Wrap
(Two Servings)
1 tbsp. olive oil (or cooking spray)
1/2 cup thinly sliced onion
1/2 cup sliced peppers
1 1/2 cups cooked, tri-tip; thinly sliced into 1 inch bites
1 tsp. Mexican seasoning (cumin, garlic, paprika, white pepper, thyme & onion)
2 tbsp. au jus (optional)
salt (as needed)
1/2 cup shredded cheddar-jack
2 tortillas
Use cooking spray or drizzle olive oil into medium skillet set on medium high heat. Add onions and peppers and saute until soft (about 5 minutes). Add the beef and the seasoning and saute until the meat is warmed through. Toss in the au jus (if using) and salt to taste. After about a minute, transfer the meat to a plate and cover with foil. Meanwhile, heat one tortilla in the skillet until it is hot. Quickly turn it over and sprinkle cheese on the cooked side of the tortilla. Place the other tortilla in the pan. While that one heats up, add half of the meat mixture on top of the cheese in the first tortilla and wrap up like a burrito. Prepare the other tortilla in the same way; cut them both in half and serve.
Tuesday, May 18, 2010
Good Gravy--What's With the Garlic?!
A friend recently reminded me of some silliness from my early days of cooking, twenty-something years ago. I had completely forgotten about this blunder of ridiculous proportions until she emailed me the other day. You see, we have just reconnected on Facebook after having lost touch for a while. The old stories are starting to bubble up...she knew me way back when!
OK. So, I am going to get out ahead of this one. I'll confess naivete. I mean, at the time of this seemingly innocent flub, I was new to the kitchen and just a mere 26 or so years old. That said, be kind with your judgement.
After I left college, I took a detour while on my journey to be the next Deborah Norville. (If you don't remember Deborah Norville, it's probably because of Katie Couric who swooped into morning TV while Deb stepped out to have a baby. Move your feet...lose your...well, you get the pic.) I veered off into the restaurant business. The owner was Italian, though the restaurant was not; more of an eclectic, rather aimless menu. Like a good Italian boy, he was looking for a really, really good tomato sauce. Not sure why his family didn't have one...don't they pass those kinds of things down? Anyhoo...I turned to the mother of all cooks... mine!
My mother had given me an interesting recipe for sauce that she had picked up through a cooking class. This attempt at making something from scratch was the first since the bagel fiasco with my college roommates (think skinny worms in boiling water!). I was a nutriment newbie, a mere calorie consumer at this point. But I wanted to impress my boss.
The recipe called for chopped fresh herbs, onion, canned tomatoes, garlic--all of the usual suspects. So, I searched for the fresh herbs--this was back in the dark ages when fresh herbs were an unconventional supermarket item. Nevertheless, I managed to procure all that was needed for the recipe and went to work in my tiny apartment kitchen.
The recipe called for six whole cloves of garlic. I had never worked with garlic before--I know, I know, what rock had I crawled out from under?! But this was a really long time ago--typewriters, phones attached to walls, Sony Walkmans, real customer service and encyclopedia book sets. I don't think the mainstream folk were infatuated with garlic yet. I surely wasn't!
So, I followed what Mom said were simple, straightforward directions. I peeled and cooked the onion whole in the olive oil, let it slowly caramelize a bit and turn it round and round for 10 to 12 minutes in the saute pan. Then I added the fresh herbs and sauteed until they were fragrant. Time for the garlic; I took the six cloves out of the bag, plopped them into the pan and rolled 'em round with the rest of the fixings, then dumped in the tomatoes and the additional elements, brought it to a boil and simmered away.
Well, feeling proud, I called Mom. The conversation went something like this:
"I did it, I made that tomato sauce, Mom. It's simmering on the stove."
"Good job, Kathy." (To this day, she refuses to recognize my cool-TV-news-name-spelling-change. "Kathie" is so much more interesting, don't you think.) "Did you have any trouble finding the ingredients?"
"Not really, Mom. But I do think the garlic is a bit much."
"What do you mean." In that puzzled tone every mom owns.
"Well," I say, "I couldn't cut that thick core out all the way. Also, I tried to remove as much of the papery skin as I could, but it's all gnarled together, impossible! PLUS, Mom, it just seems like too much garlic. Do I remove these gigantic things before I serve the sauce?"
"Oh my gosh, Kathy! Did you put in six cloves of garlic or six heads of garlic?!"
"Well, what do you mean...what's the difference?" Ah, there it was.
My old friend says that, to this day, whenever she makes and/or eats red sauce, she thinks of this story. I suppose I will, too, from now on! I have worked really hard on this sauce over the years, finally understanding the various ingredients. What follows is a sweetly delicious sauce for use as a base in many Italian favorites. Just remember to use six CLOVES of garlic.
Sweet Basil Tomato Sauce
¼ cup extra virgin olive oil
6 whole garlic cloves; peeled, ends trimmed
1 medium onion, whole, peeled, ends trimmed
1/4 cup freshly chopped basil
4 tbsp. minced Italian herbs
(With the fresh herbs, you can adjust to your taste)
1 28oz. can Whole tomatoes
2 14 ½ oz. cans diced tomatoes
1 6 oz. can tomato paste
1 14 ½ oz. can tomato sauce
1 tbsp. kosher salt
1 tsp. freshly ground pepper
3 tablespoons sugar
Place all canned tomato products in a large stock pot or crock pot and set the heat to low. Sauté whole onion in olive oil over medium heat until it starts to become translucent and a bit caramelized on the outside (about 10 min.); add whole garlic cloves and sauté another two or three minutes. (Turn the heat down if necessary to avoid charring the vegetables.) Using tongs, transfer onion and garlic to the pot with the tomatoes. Add herbs to the sauté pan and cook until fragrant—about 2-4 minutes. Remove from heat and transfer herbs and oil to tomato mix. Add salt, pepper and stir in sugar. Cook on low for up to 6 hours, stirring frequently and breaking up the tomatoes. You can easily smooth out the sauce using an immersion blender about halfway through the cooking time, if desired.
I keep a fresh loaf of good Italian bread near the pot for the occasional dip and taste! My kids love this.
OK. So, I am going to get out ahead of this one. I'll confess naivete. I mean, at the time of this seemingly innocent flub, I was new to the kitchen and just a mere 26 or so years old. That said, be kind with your judgement.
After I left college, I took a detour while on my journey to be the next Deborah Norville. (If you don't remember Deborah Norville, it's probably because of Katie Couric who swooped into morning TV while Deb stepped out to have a baby. Move your feet...lose your...well, you get the pic.) I veered off into the restaurant business. The owner was Italian, though the restaurant was not; more of an eclectic, rather aimless menu. Like a good Italian boy, he was looking for a really, really good tomato sauce. Not sure why his family didn't have one...don't they pass those kinds of things down? Anyhoo...I turned to the mother of all cooks... mine!
My mother had given me an interesting recipe for sauce that she had picked up through a cooking class. This attempt at making something from scratch was the first since the bagel fiasco with my college roommates (think skinny worms in boiling water!). I was a nutriment newbie, a mere calorie consumer at this point. But I wanted to impress my boss.
The recipe called for chopped fresh herbs, onion, canned tomatoes, garlic--all of the usual suspects. So, I searched for the fresh herbs--this was back in the dark ages when fresh herbs were an unconventional supermarket item. Nevertheless, I managed to procure all that was needed for the recipe and went to work in my tiny apartment kitchen.
The recipe called for six whole cloves of garlic. I had never worked with garlic before--I know, I know, what rock had I crawled out from under?! But this was a really long time ago--typewriters, phones attached to walls, Sony Walkmans, real customer service and encyclopedia book sets. I don't think the mainstream folk were infatuated with garlic yet. I surely wasn't!
So, I followed what Mom said were simple, straightforward directions. I peeled and cooked the onion whole in the olive oil, let it slowly caramelize a bit and turn it round and round for 10 to 12 minutes in the saute pan. Then I added the fresh herbs and sauteed until they were fragrant. Time for the garlic; I took the six cloves out of the bag, plopped them into the pan and rolled 'em round with the rest of the fixings, then dumped in the tomatoes and the additional elements, brought it to a boil and simmered away.
Well, feeling proud, I called Mom. The conversation went something like this:
"I did it, I made that tomato sauce, Mom. It's simmering on the stove."
"Good job, Kathy." (To this day, she refuses to recognize my cool-TV-news-name-spelling-change. "Kathie" is so much more interesting, don't you think.) "Did you have any trouble finding the ingredients?"
"Not really, Mom. But I do think the garlic is a bit much."
"What do you mean." In that puzzled tone every mom owns.
"Well," I say, "I couldn't cut that thick core out all the way. Also, I tried to remove as much of the papery skin as I could, but it's all gnarled together, impossible! PLUS, Mom, it just seems like too much garlic. Do I remove these gigantic things before I serve the sauce?"
"Oh my gosh, Kathy! Did you put in six cloves of garlic or six heads of garlic?!"
"Well, what do you mean...what's the difference?" Ah, there it was.
My old friend says that, to this day, whenever she makes and/or eats red sauce, she thinks of this story. I suppose I will, too, from now on! I have worked really hard on this sauce over the years, finally understanding the various ingredients. What follows is a sweetly delicious sauce for use as a base in many Italian favorites. Just remember to use six CLOVES of garlic.
Sweet Basil Tomato Sauce
¼ cup extra virgin olive oil
6 whole garlic cloves; peeled, ends trimmed
1 medium onion, whole, peeled, ends trimmed
1/4 cup freshly chopped basil
4 tbsp. minced Italian herbs
(With the fresh herbs, you can adjust to your taste)
1 28oz. can Whole tomatoes
2 14 ½ oz. cans diced tomatoes
1 6 oz. can tomato paste
1 14 ½ oz. can tomato sauce
1 tbsp. kosher salt
1 tsp. freshly ground pepper
3 tablespoons sugar
Place all canned tomato products in a large stock pot or crock pot and set the heat to low. Sauté whole onion in olive oil over medium heat until it starts to become translucent and a bit caramelized on the outside (about 10 min.); add whole garlic cloves and sauté another two or three minutes. (Turn the heat down if necessary to avoid charring the vegetables.) Using tongs, transfer onion and garlic to the pot with the tomatoes. Add herbs to the sauté pan and cook until fragrant—about 2-4 minutes. Remove from heat and transfer herbs and oil to tomato mix. Add salt, pepper and stir in sugar. Cook on low for up to 6 hours, stirring frequently and breaking up the tomatoes. You can easily smooth out the sauce using an immersion blender about halfway through the cooking time, if desired.
I keep a fresh loaf of good Italian bread near the pot for the occasional dip and taste! My kids love this.
Tuesday, May 11, 2010
Bolognese Over Baking Any Day!
You know that process of measuring precisely, sifting the dry goods, cutting in the butter at just the right temperature? How you have it down to a science: adding in the wet ingredients and stirring until a dough just comes together? Then the forming, the pouring, or the plopping and into a pre-heated oven.
Waiting, checking, tip-toeing, waiting.
Ahhhh...the confection-ish reward for your troubles lies in wait while it cools. Ready to pounce on that craving that preys on your sweet tooth. MMMMMM... hopefully, it's gooey, it's chocolaty, and sticky on the fingers.
Unfortunately, I can only imagine this perspective... It'll probably never be a reality for me. You see, I'm more of a "Rachael Ray" on the baking thing. I just don't get it. It's way to precise, requires more discipline than I can muster and stifles my creative side.
Perhaps it's just too scientific for me. In high school, I got through Chemistry by sitting next to the valedictorian of my class. I think he kind of liked me, too, so he was a willing tutor!
Oh, and, on top of that, I don't much care for sweets--unless it's a small square of dark chocolate. Or creme brulee out at restaurant (which to me seems mysterious and would be ruined for me if I actually knew how to make it!).
No, give me good olive tapenades and rich cheeses to meet my cravings. I love sauces with layers of flavor where I can let my imagination take over. Of course, all still detrimental to dieting! Like ALL good food.
Lately, I have been craving a really great bolognese and I think I have come up with a simple one. It doesn't take all day or require lamb bones and meat scraps (who has those just laying around, Mario?!). I even made two pots of it today: one without the meat for my vegetarian daughter. I will serve it over thick strands of pasta with a nice, crusty bread. Mangia, Mangia!
Easy Bolognese
3 tbsp. olive oil
1 cup finely diced onion
1 cup finely diced carrot
1 cup finely diced celery
1 lb. ground beef
1/2 lb. ground pork
3 oz. diced panchetta
1 bay leaf
4-6 sprigs fresh thyme
2 tbsp. chopped fresh rosemary
1 tbsp. chopped fresh oregano
3/4 cup red wine
1/4 cup dry white wine
3/4 cup milk
2 tbsp. tomato paste
32 oz. can whole Italian tomatoes
salt and pepper to taste
In the olive oil, saute the onion, carrot and celery. Do not caramelize, just soften slowly for about 7 minutes. In a separate pan, saute the meats until just cooked through, then drain. Add the panchetta to the onion mixture and cook until just crisp, then add the bay leaf and herbs; saute until fragrant. De glaze with both the red and white wine and reduce by about half. Add the meat, then the milk and allow the milk to almost completely cook out for about 8-12 minutes on medium-low heat. Stir often. Finally, add the tomato paste, the tomatoes (breaking up with the back of a wooden spoon) and salt and pepper. Simmer on low for an hour to an hour and a half. Before serving, remove the thyme stems and the bay leaf. Serve over pasta.
Waiting, checking, tip-toeing, waiting.
Ahhhh...the confection-ish reward for your troubles lies in wait while it cools. Ready to pounce on that craving that preys on your sweet tooth. MMMMMM... hopefully, it's gooey, it's chocolaty, and sticky on the fingers.
Unfortunately, I can only imagine this perspective... It'll probably never be a reality for me. You see, I'm more of a "Rachael Ray" on the baking thing. I just don't get it. It's way to precise, requires more discipline than I can muster and stifles my creative side.
Perhaps it's just too scientific for me. In high school, I got through Chemistry by sitting next to the valedictorian of my class. I think he kind of liked me, too, so he was a willing tutor!
Oh, and, on top of that, I don't much care for sweets--unless it's a small square of dark chocolate. Or creme brulee out at restaurant (which to me seems mysterious and would be ruined for me if I actually knew how to make it!).
No, give me good olive tapenades and rich cheeses to meet my cravings. I love sauces with layers of flavor where I can let my imagination take over. Of course, all still detrimental to dieting! Like ALL good food.
Lately, I have been craving a really great bolognese and I think I have come up with a simple one. It doesn't take all day or require lamb bones and meat scraps (who has those just laying around, Mario?!). I even made two pots of it today: one without the meat for my vegetarian daughter. I will serve it over thick strands of pasta with a nice, crusty bread. Mangia, Mangia!
Easy Bolognese
3 tbsp. olive oil
1 cup finely diced onion
1 cup finely diced carrot
1 cup finely diced celery
1 lb. ground beef
1/2 lb. ground pork
3 oz. diced panchetta
1 bay leaf
4-6 sprigs fresh thyme
2 tbsp. chopped fresh rosemary
1 tbsp. chopped fresh oregano
3/4 cup red wine
1/4 cup dry white wine
3/4 cup milk
2 tbsp. tomato paste
32 oz. can whole Italian tomatoes
salt and pepper to taste
In the olive oil, saute the onion, carrot and celery. Do not caramelize, just soften slowly for about 7 minutes. In a separate pan, saute the meats until just cooked through, then drain. Add the panchetta to the onion mixture and cook until just crisp, then add the bay leaf and herbs; saute until fragrant. De glaze with both the red and white wine and reduce by about half. Add the meat, then the milk and allow the milk to almost completely cook out for about 8-12 minutes on medium-low heat. Stir often. Finally, add the tomato paste, the tomatoes (breaking up with the back of a wooden spoon) and salt and pepper. Simmer on low for an hour to an hour and a half. Before serving, remove the thyme stems and the bay leaf. Serve over pasta.
Tuesday, May 4, 2010
The Worst Day for Restaurants is
Mother's Day. Think about it... you have the B team on the floor and the trainees in the kitchen (the A team has already finagled the time off to be with Mom). I ran a restaurant in my early 20s for a few years and Mother's Day was an annual headache! This is the ONE day/evening a year when Mom doesn't want to cook--nor should she if that is a treat for her. If you do go out, you may find better service and better food if you can get a reservation and then make it for just a little earlier than you really desire. So a great time for a brunch would be to arrive by 10:00 and for dinner, about 5:30. This might avoid some of the chaos and allow mom to have a relaxing, enjoyable time.
For me... hmmmm. I probably will want to cook. It soothes me.
Just kidding, kids! I'm taking the night off.
If you are lucky enough to be nearby your mom (or your significant other's mom), and you are entertaining at home, then I have a great suggestion for a lovely, easy meal for a small crowd. This is a great salmon recipe that can be served at room temperature. It goes well with a salad or an egg casserole or other brunch items. Toast up some really good ciabatta or Italian bread and serve alongside the salmon with this incredible remoulade sauce from the ALLRECIPES web site:
http://allrecipes.com/Recipe/Remoulade-Sauce-a-la-New-Orleans/Detail.aspx
Baked Salmon Fillet
1 Large Salmon Fillet
2 lemons, one halved, one sliced in rounds
¼ cup (approx.) olive oil
Salt & freshly ground pepper
Dried herbs de’Provence or Italian Seasonings
You want to choose a salmon fillet that is evenly weighted from end to end. This will ensure even cooking throughout. (I find that Costco is the best place to buy a whole fillet of salmon. Check the label and the sign above the bin and be sure it is salmon, as they have another fish fillet there that closely mimics salmon.)
Pre-heat oven to 400.
Take out a baking sheet large enough for the whole salmon and cover the sheet with foil. Lightly oil the foil.
Lay the whole salmon (skin side down if there is skin) on the baking sheet.
Squeeze the lemon halves over the fillet.
Drizzle the olive oil over.
Sprinkle with the salt, pepper and desired amount of herbs.
Place on rack set in the middle of the oven and bake for 18-22 minutes.
After cooking, let the salmon rest and cool on the baking sheet until you are ready to serve. (It’s great at room temperature.)
Serve the salmon with toasted bread slices alongside the remoulade sauce.
Enjoy and Happy Mother's Day!
For me... hmmmm. I probably will want to cook. It soothes me.
Just kidding, kids! I'm taking the night off.
If you are lucky enough to be nearby your mom (or your significant other's mom), and you are entertaining at home, then I have a great suggestion for a lovely, easy meal for a small crowd. This is a great salmon recipe that can be served at room temperature. It goes well with a salad or an egg casserole or other brunch items. Toast up some really good ciabatta or Italian bread and serve alongside the salmon with this incredible remoulade sauce from the ALLRECIPES web site:
http://allrecipes.com/Recipe/Remoulade-Sauce-a-la-New-Orleans/Detail.aspx
Baked Salmon Fillet
1 Large Salmon Fillet
2 lemons, one halved, one sliced in rounds
¼ cup (approx.) olive oil
Salt & freshly ground pepper
Dried herbs de’Provence or Italian Seasonings
You want to choose a salmon fillet that is evenly weighted from end to end. This will ensure even cooking throughout. (I find that Costco is the best place to buy a whole fillet of salmon. Check the label and the sign above the bin and be sure it is salmon, as they have another fish fillet there that closely mimics salmon.)
Pre-heat oven to 400.
Take out a baking sheet large enough for the whole salmon and cover the sheet with foil. Lightly oil the foil.
Lay the whole salmon (skin side down if there is skin) on the baking sheet.
Squeeze the lemon halves over the fillet.
Drizzle the olive oil over.
Sprinkle with the salt, pepper and desired amount of herbs.
Place on rack set in the middle of the oven and bake for 18-22 minutes.
After cooking, let the salmon rest and cool on the baking sheet until you are ready to serve. (It’s great at room temperature.)
Serve the salmon with toasted bread slices alongside the remoulade sauce.
Enjoy and Happy Mother's Day!
Wednesday, April 28, 2010
Winner Winner Family Dinner
At the end of the first semester of 7th grade, my 12-year-old son, David, came home from school and plopped down a little composition book onto the kitchen counter.
“You can read this if want, Mom. It’s my journal from English.”
“Sure. I’ll take a look,” I told him. Here I thought was my opportunity to peruse the musings of the adolescent mind. Perhaps I’d glean some insight into why haircuts are evil and anything sour is so good. Or why showers should be skipped.
I flipped through his work and was amused. His stories were pretty funny and, hey, his writing skills were pretty good, too! Then something I was not prepared for; something very poignant and sweet; perhaps even a little nugget of affirmation?
Each journal entry was an answer to a question posed to the class from the teacher. This one in particular answered the question: "Describe your favorite setting." David described in detail that his favorite setting is dinnertime with his family. (awwwww) His words painted a sweet picture of our family dinnertime routine.
Now a year later, that same young man has discovered that not everyone sits down for a meal together most nights. Lunchtime conversation at school one day recently must have included an informal poll of some classmates about family dinners. I think he was genuinely surprised that many kids did not sit down to a meal with family on a regular basis.
That got me thinking... what are families doing about dinner these days?
I started poking around...Research shows that family members who share a daily meal are healthier physically, emotionally and spiritually. There is a lot evidence supporting the notion that kids do better in school if they regularly sit down with family for dinner--plus, more of these kids stay off drugs and don't drink or smoke. The family dinner kids are also found to have less obesity rates. I won't bore you with all of the details, but there really are many studies with conclusive results in support of family dinnertime.
Good news for kids, too--statistics show that families are coming back to the table. In 1998, 47% of families polled by the National Center on Addiction and Substance Abuse made dinner together a regular habit. By 2007, that figure was up to 59%. I don't think it's a stretch to conclude that, in light of this economic downturn and high national jobless rate, families are eating at home with more frequency now more than ever.
That leaves me hopeful... because, as we cope with the negative aspects of the current economy, maybe we (as a culture) are also being reminded to place higher value on our families and the time we invest in each other.
“You can read this if want, Mom. It’s my journal from English.”
“Sure. I’ll take a look,” I told him. Here I thought was my opportunity to peruse the musings of the adolescent mind. Perhaps I’d glean some insight into why haircuts are evil and anything sour is so good. Or why showers should be skipped.
I flipped through his work and was amused. His stories were pretty funny and, hey, his writing skills were pretty good, too! Then something I was not prepared for; something very poignant and sweet; perhaps even a little nugget of affirmation?
Each journal entry was an answer to a question posed to the class from the teacher. This one in particular answered the question: "Describe your favorite setting." David described in detail that his favorite setting is dinnertime with his family. (awwwww) His words painted a sweet picture of our family dinnertime routine.
Now a year later, that same young man has discovered that not everyone sits down for a meal together most nights. Lunchtime conversation at school one day recently must have included an informal poll of some classmates about family dinners. I think he was genuinely surprised that many kids did not sit down to a meal with family on a regular basis.
That got me thinking... what are families doing about dinner these days?
I started poking around...Research shows that family members who share a daily meal are healthier physically, emotionally and spiritually. There is a lot evidence supporting the notion that kids do better in school if they regularly sit down with family for dinner--plus, more of these kids stay off drugs and don't drink or smoke. The family dinner kids are also found to have less obesity rates. I won't bore you with all of the details, but there really are many studies with conclusive results in support of family dinnertime.
Good news for kids, too--statistics show that families are coming back to the table. In 1998, 47% of families polled by the National Center on Addiction and Substance Abuse made dinner together a regular habit. By 2007, that figure was up to 59%. I don't think it's a stretch to conclude that, in light of this economic downturn and high national jobless rate, families are eating at home with more frequency now more than ever.
That leaves me hopeful... because, as we cope with the negative aspects of the current economy, maybe we (as a culture) are also being reminded to place higher value on our families and the time we invest in each other.
Saturday, April 24, 2010
Mascarpone
I just love to say it--mascarpone, MAS-car-PO-ne, mas-CAR-po-NE. The way Giada De Laurentis says it is my favorite...you have to hear her say it. It's like butta.
But what do you do with it? I bought this cute, little tub of mascarpone cheese a while back. I am sure that I had some intended use for it. But my near 50, foggy, forgetful brain has not allowed that "use" to surface from the deep recesses of my mind.
So, I ask you: what would you do with a tub of mascarpone cheese? Leave a comment, please :)
(And, keep it clean--my mom reads this!)
(Oh, and mom, keep it clean, my kids read this.)
But what do you do with it? I bought this cute, little tub of mascarpone cheese a while back. I am sure that I had some intended use for it. But my near 50, foggy, forgetful brain has not allowed that "use" to surface from the deep recesses of my mind.
So, I ask you: what would you do with a tub of mascarpone cheese? Leave a comment, please :)
(And, keep it clean--my mom reads this!)
(Oh, and mom, keep it clean, my kids read this.)
Friday, April 23, 2010
Dinner Challenge
OK... I just love this kind of challenge: dinnertime is fast approaching and I need to create a meal from whatever I have in the pantry and fridge. I have 45 minutes. I picture Alton Brown narrating from my dining room table. My three kids comprise the brutally honest team of judges.
(I know, I know. I really need to get a life!)
Oftentimes, it's a bust and I end up creating a mess, then calling for pizza! However, some nights I have a hit--like I did last night. This is now what I call a "keeper," so (for once!) I wrote down the ingredients.
The "judges" were all in agreement--this tasted great. Even Alton was impressed... well, it's my fantasy after all!
I had some asparagus and half a pound of bulk Italian sausage I had to use up. I used these two ingredients to get the creative juices flowing. Throw in some freshly chopped herbs, a little cream...Here's what I came up with:
3/4 lb cooked fettuccini
1 cup pasta water
1/2 lb. bulk sweet Italian Sausage, sauteed, set aside
3 tbsp. extra virgin olive oil
1/2 medium onion, cut into short strips
1 large bunch asparagus, chopped into 1-inch pieces
2 garlic cloves, minced
1/4 cup dry white wine
1/4 cup chopped fresh Italian herbs (basil, marjoram, oregano, flat leaf parsley--some or all)
Salt and Pepper to taste
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Heat the olive oil in a large skillet on medium. Add the onions and some salt; cook for about 5 minutes, then add the asparagus. Cook for another 5-8 minutes, stirring frequently. Add the garlic and saute for a minute, until fragrant. Add the wine. Heat until bubbly and then reduced down--another few minutes. Add in the fettuccini, sausage, herbs, salt and pepper to taste. Use some of the pasta water to thin out the sauce as needed and continue to reduce as all of the flavors marry, about 2-3 minutes. Remove from the heat; add in the cream and whisk in the cheese. Serve immediately.
Servings: 4-6
Enjoy.
(I know, I know. I really need to get a life!)
Oftentimes, it's a bust and I end up creating a mess, then calling for pizza! However, some nights I have a hit--like I did last night. This is now what I call a "keeper," so (for once!) I wrote down the ingredients.
The "judges" were all in agreement--this tasted great. Even Alton was impressed... well, it's my fantasy after all!
I had some asparagus and half a pound of bulk Italian sausage I had to use up. I used these two ingredients to get the creative juices flowing. Throw in some freshly chopped herbs, a little cream...Here's what I came up with:
3/4 lb cooked fettuccini
1 cup pasta water
1/2 lb. bulk sweet Italian Sausage, sauteed, set aside
3 tbsp. extra virgin olive oil
1/2 medium onion, cut into short strips
1 large bunch asparagus, chopped into 1-inch pieces
2 garlic cloves, minced
1/4 cup dry white wine
1/4 cup chopped fresh Italian herbs (basil, marjoram, oregano, flat leaf parsley--some or all)
Salt and Pepper to taste
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Heat the olive oil in a large skillet on medium. Add the onions and some salt; cook for about 5 minutes, then add the asparagus. Cook for another 5-8 minutes, stirring frequently. Add the garlic and saute for a minute, until fragrant. Add the wine. Heat until bubbly and then reduced down--another few minutes. Add in the fettuccini, sausage, herbs, salt and pepper to taste. Use some of the pasta water to thin out the sauce as needed and continue to reduce as all of the flavors marry, about 2-3 minutes. Remove from the heat; add in the cream and whisk in the cheese. Serve immediately.
Servings: 4-6
Enjoy.
Wednesday, April 21, 2010
Happy in Happy Valley
We've all done it. Some have really enjoyed it. Some have regretted it. Some can't remember it. Some can't even speak of it... I did it last weekend and it was more memorable that I can articulate.
I'm talking about spending a weekend with friends in their home. (What did you think I meant??) I just want to pay homage to these dear people who made me feel as though I was a guest in a warm and cozy bed and breakfast instead of their peaceful, inviting home. This was definitely a lesson I want to share in how to treat your friends...It was such a treat, I didn't want to leave!
My friends, Jean and Mitch, live in a lovely suburb of Portland, Oregon. They are empty nesters after having raised four kids. I traveled up on Jet Blue from Long Beach with a mutual friend for a long weekend of R & R. Heavy emphasis on the relaxing!
Both Jean and Mitch picked us up at the airport in the late evening and we went directly to their home. They treated us to a little buffet of snacks that Jean had casually set out in her kitchen. I had grabbed one of those wrapped sandwiches in the terminal to eat on the plane, but, honestly, it tasted as though TSA had fished around in there and took out all the good stuff! Two bites felt like sawdust in my mouth. I was so thankful for these little nuggets in Jean's kitchen--fresh cheeses, pasta pillows filled with spinach, and this amazing quinoa-couscous blend with veggies (recipe follows). Tickled down with a glass of wine and I was in Heaven!
After some warm conversation next to the fireplace, we headed off to bed. I stayed in a bedroom with two adorable twin beds--one for me and one for my open luggage. I shared a large bathroom across the hall with my travel companion. Jean made me feel so at home with soft sheets, lots of pillows and cozy bedding along with a help yourself attitude that I did just that... and felt completely at home. I had forgotten toothpaste and shampoo; no worries, both were easily found and appreciated.
In the morning, coffee was set to brew as Jean had mentioned the night before. I turned it on and helped myself to a cup while I enjoyed the show outside. Say what you want about Oregon weather, but I found nothing but sun and warm temps this mid-April weekend. Beautiful birds swooping in and out of the backyard enjoyed a smorgasbord from feeders strategically placed. Mitch and Jean's son built a stunning wood deck all across the back of the house and the landscape around it was beautiful. This change of scenery was just what I needed with three teenagers back home and a family room affectionately referred to as the "locker room."
Slow and easy conversations, good coffee, getting lost in downtown Portland, chasing the little grandchildren...The whole weekend was like that. Jean and Mitch just made me feel at home, even allowed me full run of the kitchen as I cooked on Friday for the kids and grand kids. The secret was this easiness that Jean possesses. She's always been like that, but I have a new found respect for this simplicity, this freedom from formality that I sometimes just can't get away from when I have a guest in my home. Somehow, I succumb to propriety and allow my insecurity to take over. Jean has learned the secret...and I have always "gone to school on" Jean. She's taught me about raising kids, working out (she runs a gym), and healthy foods.
I'm talking about spending a weekend with friends in their home. (What did you think I meant??) I just want to pay homage to these dear people who made me feel as though I was a guest in a warm and cozy bed and breakfast instead of their peaceful, inviting home. This was definitely a lesson I want to share in how to treat your friends...It was such a treat, I didn't want to leave!
My friends, Jean and Mitch, live in a lovely suburb of Portland, Oregon. They are empty nesters after having raised four kids. I traveled up on Jet Blue from Long Beach with a mutual friend for a long weekend of R & R. Heavy emphasis on the relaxing!
Both Jean and Mitch picked us up at the airport in the late evening and we went directly to their home. They treated us to a little buffet of snacks that Jean had casually set out in her kitchen. I had grabbed one of those wrapped sandwiches in the terminal to eat on the plane, but, honestly, it tasted as though TSA had fished around in there and took out all the good stuff! Two bites felt like sawdust in my mouth. I was so thankful for these little nuggets in Jean's kitchen--fresh cheeses, pasta pillows filled with spinach, and this amazing quinoa-couscous blend with veggies (recipe follows). Tickled down with a glass of wine and I was in Heaven!
After some warm conversation next to the fireplace, we headed off to bed. I stayed in a bedroom with two adorable twin beds--one for me and one for my open luggage. I shared a large bathroom across the hall with my travel companion. Jean made me feel so at home with soft sheets, lots of pillows and cozy bedding along with a help yourself attitude that I did just that... and felt completely at home. I had forgotten toothpaste and shampoo; no worries, both were easily found and appreciated.
In the morning, coffee was set to brew as Jean had mentioned the night before. I turned it on and helped myself to a cup while I enjoyed the show outside. Say what you want about Oregon weather, but I found nothing but sun and warm temps this mid-April weekend. Beautiful birds swooping in and out of the backyard enjoyed a smorgasbord from feeders strategically placed. Mitch and Jean's son built a stunning wood deck all across the back of the house and the landscape around it was beautiful. This change of scenery was just what I needed with three teenagers back home and a family room affectionately referred to as the "locker room."
Slow and easy conversations, good coffee, getting lost in downtown Portland, chasing the little grandchildren...The whole weekend was like that. Jean and Mitch just made me feel at home, even allowed me full run of the kitchen as I cooked on Friday for the kids and grand kids. The secret was this easiness that Jean possesses. She's always been like that, but I have a new found respect for this simplicity, this freedom from formality that I sometimes just can't get away from when I have a guest in my home. Somehow, I succumb to propriety and allow my insecurity to take over. Jean has learned the secret...and I have always "gone to school on" Jean. She's taught me about raising kids, working out (she runs a gym), and healthy foods.
Once again, I've caught the lesson. I can't wait to have her in my home to return the favor of a comfortable, restful weekend. Of course, we'll have to wait until the "locker room" clears out.
RECIPE: Harvest Blend with Vegetables
Ingredients:
1 pkg. Trader Joes Harvest Grains Blend
3 1/2 c. vegetable broth
2 tbsp. butter
3 tbsp. olive oil
1/2 c. diced celery
1/2 c. diced carrot
1/2 c. diced green onion
1/2 c. diced red pepper
1/2 c. diced green pepper
2 garlic cloves, minced
1/4 c. toasted slice almonds
1/4 c. shelled pistachios
salt and pepper
1 tblsp dried oregano
optional: fresh, chopped herbs like thyme, basil and/or marjoram
Heat broth until boiling and add the harvest blend package along with the butter. Bring to a boil and then reduce to simmer for about 10 minutes. Remove from heat, uncover and fluff with fork.
Heat olive oil in a large skillet. Add the celery, onion, carrot and peppers. Saute for about 5-7 minutes until the veggies are crisp tender. Add the garlic and oregano and cook until fragrant. Toss in the harvest blend, nuts and optional herbs (if using). Toss until well combined. Serve immediately. Adding in a cooked protein (chicken, sausage, meat or tofu) makes for a great meal, too! Enjoy... Thanks, Jeannie!
RECIPE: Harvest Blend with Vegetables
Ingredients:
1 pkg. Trader Joes Harvest Grains Blend
3 1/2 c. vegetable broth
2 tbsp. butter
3 tbsp. olive oil
1/2 c. diced celery
1/2 c. diced carrot
1/2 c. diced green onion
1/2 c. diced red pepper
1/2 c. diced green pepper
2 garlic cloves, minced
1/4 c. toasted slice almonds
1/4 c. shelled pistachios
salt and pepper
1 tblsp dried oregano
optional: fresh, chopped herbs like thyme, basil and/or marjoram
Heat broth until boiling and add the harvest blend package along with the butter. Bring to a boil and then reduce to simmer for about 10 minutes. Remove from heat, uncover and fluff with fork.
Heat olive oil in a large skillet. Add the celery, onion, carrot and peppers. Saute for about 5-7 minutes until the veggies are crisp tender. Add the garlic and oregano and cook until fragrant. Toss in the harvest blend, nuts and optional herbs (if using). Toss until well combined. Serve immediately. Adding in a cooked protein (chicken, sausage, meat or tofu) makes for a great meal, too! Enjoy... Thanks, Jeannie!
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