joie de vivre

Grilled Summer Corn and Heirloom Tomato Salad

2011-08-01T21:41:00.000-07:00

I was walking through the aisle at Whole Foods the other day, looking for inspiration for dinner and saw these free recipe cards hanging over by the corn. I made it for lunch yesterday and it was VERY tasty. A true keeper.

4 ears grilled corn on the cob
1 C chopped heirloom tomatoes
1/2 cup chopped red onion
1 jalepeno pepper, seeded and finely chopped
1 T extra virgin olive oil
2 tsp lime juice
1/4 tsp salt
1/8 tsp ground black pepper
1/8 tsp chipotle chile powder (optional)
3 T chopped cilantro

Cut the corn off the cob by holding the corn lengthwise on a cutting board and slicing the kernels off carefully with a sharp knife, taking care not to cut any of the cob off with the corn. (you should have about 3 cups of kernels). Combine the corn with the tomatoes, red onions, and jalepeno peppers in a large bowl. Toss with oil, lime juice, salt and pepper. Stir in the chipotle chile powder, if using. Fold in the chopped cilantro and serve.

Fattoush Salad

2011-05-19T21:15:00.000-07:00

One of my current favorite salads is at a place called "Blue Barn" on Chestnut Street, in the Marina District of San Francisco. It is called a Fattoush, which is essentially a bread salad, Arabic style. You know, a way to use up stale pita bread, the way the Italians do with their old bread in Panzanella. Blue Barn uses romaine lettuce, cherry tomatoes, cucumber, red onions, scallions, chickpeas, nicoise olives, feta, mixed herbs and crispy pitas, with a champagne-sumac vinaigrette. I crave it regularly.

Well, I had a hankering for this salad the other day and tried to remember what went inside, and threw this together. It was so tasty. Here is the picture of my leftovers the next day when, unfortunately, the pita chips were all gone already. It was still really good, though!

The ingredients were:
Romaine lettuce
Halved grape tomatoes
Chopped Kalamata olives
Chickpeas
Crumbled feta
Sliced cucumbers
Sliced red onions
Roughly chopped parsley
Balsamic vinaigrette
Broken pita chips (be generous!)

I used amounts that just looked right to me. You definitely want the vegetables to be present in every bite. This is not a mostly-lettuce type dish.

Do you have a favorite salad? Please share! 'Tis the season with all this great spring and summer produce aplenty!

2010-06-13T12:39:00.000-07:00

Chilled Noodle Salad with Mango

I made this salad yesterday because I got a whole box of mangoes earlier this week we are trying to use up (not that it is very difficult to do!). I love noodle salads and this one really hit the spot. The seasoning was perfect. I added a little shredded rotisserie chicken to make it a little more filling. It is a twist on the Vietnamese bun thit nuong noodle dish. Yum!

Tonight we are going to make Mangoes with Sticky Rice...

Serves 6

Dressing
1/2 cup light brown sugar
1/3 cup fresh lime juice
1/4 cup low-sodium soy sauce
2 cloves garlic, minced (2 tsp.)
1 red jalapeño chile, finely chopped

Salad
8 oz. dried rice-stick noodles
1 large carrot, cut into thin strips
1 1/2 cups thinly sliced leaf lettuce
1/2 cup thinly sliced fresh basil leaves
1/2 cup thinly sliced fresh mint leaves
1/2 English cucumber, halved lengthwise, thinly sliced crosswise
1 cup bean sprouts
1 green onion, thinly sliced
1 large ripe mango, peeled, pitted, and thinly sliced
1/2 cup cilantro leaves
1/2 cup roasted peanuts, crushed, optional

Directions
To make Dressing: Warm all ingredients in saucepan over low heat until sugar dissolves, stirring occasionally. Cool.

To make Salad: Soak noodles in hot water 15 minutes. Drain. Cook noodles in pot of boiling water 4 1/2 minutes. Add carrot, and cook 30 seconds more. Drain in colander, and rinse under cold water. Drain. Toss noodle mixture with lettuce, basil, mint, and 1/2 cup Dressing. Divide among 4 bowls. Top with cucumber slices, bean sprouts, and green onion. Arrange mango slices on top, and drizzle with remaining Dressing. Sprinkle with cilantro and peanuts, if desired.

Nutritional Information
Per SERVING: Calories: 269, Protein: 6g, Total fat: 0.5g, Saturated fat: g, Carbs: 62g, Cholesterol: mg, Sodium: 359mg, Fiber: 3g, Sugars: 26g

from Vegetarian Times

2010-06-11T19:17:00.000-07:00

I made these cookies yesterday and they were really good. I rarely make giant cookies, but it was kind of fun to make some that looked like they belonged in a bakery instead of my kitchen. I used chopped Bittersweet Sharffen Berger chocolate and peanut butter chips instead of the types the recipe called for. I also think the 2 teaspoons of salt make the cookie. It adds a great balance to a rich treat.

Ultimate Chocolate Chip Cookies

Prep: 10 minutes Total: 45 minutes, plus chilling

Ingredients
Makes 24.

3 1/2 cups all-purpose flour (spooned and leveled)
1 1/4 teaspoons baking soda
1 1/4 teaspoons baking powder
2 teaspoons coarse salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/2 cups packed light-brown sugar
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 1/4 cups milk chocolate chips
8 ounces semisweet chocolate, chopped

Directions

In a bowl, whisk together flour, baking soda, baking powder, and salt.
In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 6 minutes. Reduce speed to medium-low and beat in eggs, one at a time. Beat in vanilla. Mix in flour mixture just until incorporated; fold in chocolate chips and chunks.
Using a 1/4-cup ice-cream scoop or a large spoon, drop dough onto a parchment-lined baking sheet (you should have 24) and refrigerate 1 hour. Preheat oven to 350 degrees, with racks in upper and lower thirds. Arrange 6 unbaked cookies, 3 inches apart, on each of two parchment-lined baking sheets. Bake until edges are light golden brown, 17 to 18 minutes, rotating sheets halfway through. Transfer cookies to a wire rack and let cool. Bake remaining dough using new parchment.

I have a problem

2010-01-04T21:39:00.000-08:00

You see, I am an addict. Aioli. I cannot get enough of the stuff. In particular, Wild Wood's Garlic Aioli. Wikipedia's definition of aioli is:

Aioli (Provençal Occitan alhòli[1], Catalan all-i-oli) is a sauce made of garlic and olive oil. Normally egg is also added for ease of mixing. There are many variations, such as the addition of mustard. In Occitan cuisine, aioli is traditionally served with seafood, fish soup, and croutons, in a dish called merluça amb alhòli. In Malta, arjoli or ajjoli is commonly made with the addition of either crushed galletti or tomato. In Australia it is commonly eaten with hot chips. In the Occitan Valleys of Italy it is served with potatoes[2] boiled with salt and bay laurel. It is usually served at room temperature. The name aioli (alhòli) comes from Provençal alh 'garlic' . Aioli is, like mayonnaise, an emulsion or a suspension of small globules of oil and oil soluble compounds in water and water soluble compounds. Egg yolk is a commonly used emulsifier but mustard and garlic both have emulsion-producing properties. Classic aioli is made without egg, though many aioli recipes use it.

About a year ago we were at a party that had the best veggie platter ever. It was gorgeous, delicious and non-traditional. There were roasted Blue Finn potatoes (those beautiful deep blue-ish purple ones), steamed asparagus and roasted golden beets. In the center was a big bowl of- you guessed it- aioli! It was so simple and tasty. I couldn't get enough of it and thus began my search for the perfect aioli recipe to recreate this easy appetizer.

I tried recipes from reputable chefs, which turned out too thick, or too yellow, or too strident, or too whatever. Then one day I was in Andronico's Supermarket and saw this jar in the refrigerated section across from the deli. I went ahead and bought it even though it was like $6 for a jar of what was essentially flavored mayo. And, it was vegan! All the recipes I had tried had eggs. But, the ingredients here were all natural and I decided to give it a chance. Everywhere I take it (with my roasted veggie tray) it gets rave reviews. Lately I've been back in an aioli mood and can't think of anything that wouldn't taste better without it on top. But I've got to stop! It is basically fat I can't stop putting on everything. I would never, in a million years, put a pile of mayo on the side of plate. I've had sweet potato fries almost every day for the last week- just to eat the aioli.

Then I discovered that the co-op grocery store around the corner carries it. I will never again be without. :)

easter 2009

2009-12-30T21:32:00.000-08:00

I'm finally getting around to posting about Easter! We had a few friends over for a traditional dinner. The kids did a fun egg hunt outside and we got to share lots of great food and great company.

I set the table with some nice branches I got at the flower market. I was really excited because I showed up there right at the close of business a couple days before Easter and saw them. I was trying to decide which bunch to get and the lady ended up giving me two bunches for the price of one because one didn't have quite as many flowers as the other. Yay! Love deals like that. Zach also helped me make some little birds' nests for the table settings. We melted 1 cup of Ghirardelli dark chocolate chips with 1/4 cup of creamy peanut butter. Then we stirred in 2 cups of corn flakes and dropped 1/4 cupfuls onto parchment, pushing gently in the center to form a nest shape. Once they firmed up we put a few Cadbury mini eggs inside and placed on small plates at everyone's seats.

For appetizers we had three things: Brochettes of Melon, Prosciutto and Fresh Mozzarella, Parmesan Walnut Salad in Endive Leaves and these great little cucumber sandwiches my friend Susie introduced to me a couple years ago.

Then we had Raspberry Soup, again (the recipe is in last Easter's post). This is one of my favorite traditions we started a couple of years ago. Again, a Susie recipe. Funny thing, though. It calls for sherry and we decided not to put it in this time (my friend Emily made it for me). The texture was quite different. It has unflavored gelatin in it but it seems to set up quite a bit firmer than with the sherry. The reason why I think this is the culprit is because we made this same recipe for a church "tea party" once and also forwent the sherry and the texture was the same. I thought the person who had made it had made some sort of mistake, even though they said they followed the instructions. I've never had this problem (not that it's really a problem- it still tastes fantastic), but I usually put the sherry in. So, the texture looks a little lumpy and not so smooth, but the mouthfeel is okay. It doesn't feel like lumps of jello or anything. So, feel free to do either way, but beware of the results.

For the main course we had Pineapple-Mustard-Glazed Ham. It was really good! It was fairly minimal effort, other slicing up two pineapples, and just bakes for a while. The glaze turned into this caramelly (is that a word?) sauce with soft pineapple that made a perfect foil to the smoked, salty ham. I love the dark brown pieces on the edge. I hoard them. We also had scalloped potatoes (recipe courtesy of Emily, who brought them), green beans with browned butter and toasted hazelnuts, and rolls.

When we finally had room again (or at least a small corner available), we broke into dessert. I decided to make the Rich Chocolate Cake with Ganache Frosting and Truffle-Egg Nest. I cheated a little with the white chocolate on the outside of the truffles. I used white chocolate chips, which don't get quite as thin when melted as actual chocolate. I could tell the swirling thing wasn't really an option for me, so I just colored the chocolate with a blue and green paste coloring. I got a system going where I tapped off the extra chocolate really quickly before the truffle started melting to the fork I had the "egg" sitting on. I used a chopstick to push the eggs onto a piece of parchment. I also decided marshmallows might be fun and appropriate (think peeps) so I used the same recipe I used for the coconut and peppermint ones at Christmas (you can find my recipes in this post), but instead of the other flavors, added 1 1/2 teaspoons of almond emulsion (you can just use pure extract instead). They were really yummy. Especially on top of hot chocolate later in the week. :) My friend, Rebecca, also made some mini pecan tartlets which were very tasty. Not too sweet and tender crust. Her recipe is included below.

Scalloped Potatoes (from Emily)

5-6 large potatoes, peeled and sliced as thin as possible
Cheddar cheese, grated or sliced as thin as possible (I used sharp)
1 Can Cream of Mushroom Soup
7oz milk (2/3 soup can)
salt & pepper

Grease/spray the bottom and sides of a 3 qt casserole (or 9x13 pan). Cover bottom of pan with one layer of potatoes. Cover potatoes with one layer of cheese. Sprinkle with salt & pepper. Repeat layers of potatoes, cheese, salt & pepper 4 times. Mix cream of mushroom soup and milk together (I added a little garlic and onion powder). Pour over the top of the layered potatoes. Bake covered at 325 for 2 hours - until potatoes are soft. For a crispy top remove lid for the last 15 minutes. (I also added a handful of Gruyere because I had some in the fridge)

Pecan Tartlets (from Becca)

Crust (24 tarts):
1 cube butter (room temp)
3 oz. cream cheese (room temp)
1 cup flour

Combine butter and cream cheese, then cut flour into butter/cream mixture. Get a small ball of dough (walnut size), and press into mini muffin tin -- push dough all the way up the sides of the tin. Ensure there are no holes in the crust, otherwise the pie filling will stick to the pan.

Pecan Filling (48 tarts):
2/3 c. sugar
1/3 c. melted butter
1 c. corn syrup
1/2 tsp salt
3 eggs
1 c. pecan pieces

Simply mix all the ingredients together. You may reserve the pecan pieces to be placed individually in the tarts if desired. Pour filling the the crust. Bake 375 for 20 - 25 minutes. Let tarts cool, then pop them out of pan w/ a paring knife. Top w/ whipped cream.

working on the easter menu

2009-04-05T20:35:00.000-07:00

A number of years ago we began the tradition of making a really nice Easter dinner with friends. It is so fun to decorate with touches of Spring and bring out the really good food that goes along with it. This year I think I am going to do a ham. It's been a while since I have. One of my friends is going to make pecan tartlets and I am trying to decide on the other dessert. Here are a couple of the cakes I'm thinking about:

here

and here

Aren't they beautiful?

Here is link to last year's dinner and the year before (pictures taken by my friend Rachel). What are you making for Easter? Do you have any fun decorations you do for the table?

french lentil soup

2009-04-05T20:25:00.000-07:00

Last week I made this excellent soup, which you don't expect to be so excellent because it is made with such basic, inexpensive ingredients. Really. I fed a whole crowd of people at our Nieghborhood Watch meeting for almost nothing. I ate the last bowl yesterday- and it was a sad moment.

A great thing about lentils is that you don't need a whole day to make soup, as with other beans. Beware, the chopping does take a while (especially if you make a double batch!). But it is well worth it.

I served it with another new recipe, Butternut Squash Oatmeal Bread. Is was very fast, compared to other yeast breads, and the squash gave it a really nice buttery flavor. It would make a really good sandwich bread, if it doesn't all get eaten with the soup!

French Lentil Soup

Yield: Makes 6 servings

Ingredients:
3 tablespoons extra–virgin olive oil
2 cups chopped onions
1 cup chopped celery stalks plus chopped celery leaves for garnish
1 cup chopped carrots
2 garlic cloves, chopped
4 cups (or more) vegetable broth
1 1/4 cups lentils, rinsed, drained
1 14 1/2–ounce can diced tomatoes in juice
Balsamic vinegar (optional)

Directions:
Heat oil in heavy large saucepan over medium–high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes.

Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Note: I used the vinegar and it brightened up the flavor just the right amount. Ladle soup into bowls. Garnish with celery leaves.

Butternut-Oatmeal Bread

2 packages active dry yeast

1 1/4 cups warm water (105- 115 degrees)

5 1/2 to 5 3/4 cups bread flour, divided

1 1/4 cups mashed cooked fresh butternut squash (about 1 medium squash)- I pureed in food processor

1/4 cup molasses

2 tablespoons vegetable oil

1 1/2 teaspoons salt

1 cup plus 2 tablespoons quick-cooking oats, divided

vegetable cooking spray

1 tablespoon water

Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5 minutes. Combine yeast mixture, 3 cups flour, and next 4 ingredients in a large mixing bowl; beat at medium speed of an electric mixer 2 minutes or until smooth. Gradually stir in 1 cup oats and 2 cups flour to make a moderately stiff dough.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes), adding enough of remaining flour, 1/4 cup at a time, to keep dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 35 minutes or until doubled in bulk.

Punch dough down; divide in half. Turn one portion onto work surface; knead 4 or 5 times. Roll into a 14x7 rectangle. Roll up, starting at short side, pressing firmly to eliminate air pockets; pinch ends to seal. Place dough, seam side down, in an 8 1/2 x 4 1/2 x 3-inch loafpan coated with cooking spray and sprinkled with 1 1/2 teaspoons oats. Repeat procedure with remaining dough and 1 1/2 teaspoons oats.

Brush loaves evenly with 1 tablespoon water, and sprinkle evenly with remaining 1 tablespoon oats. Cover and let rise in a warm place, free from drafts, 25 minutes or until doubled in bulk. Bake at 350 degrees for 35 minutes or until loaves sound hollow when tapped. Remove from pans immediately; cool on a wire rack. Yield: 2 loaves, 16 servings each. Calories: 116 Protein: 3.5g Fat: 1.5g Carb: 21.8g Fiber: 0.5g Cholesterol: omg Iron: 1.4mg Sodium: 112mg Calcium: 14mg

from Cooking Light Five Star Recipes: The Best of 10 Years

my new favorite cupcake

2009-03-15T20:29:00.000-07:00

This one's for you Tannya (aka cake-batter-lady). I knew it was a good sign when I was making these cupcakes Saturday and I couldn't get enough of the batter. Normally it doesn't tempt me too much- I'd rather have more of the finished product. But I'm such a sucker for anything with a deep caramel taste. Brown Sugar Poundcake Cupcakes. Yum. Then came the frosting. That was even worse (I mean, better). I actually kept the mixing bowl to myself after I'd frosted them. It is made of butter you cook until it has turned golden brown and then you carefully pour the liquid butter, leaving the browned solids behind, and mix with the standard sugar, vanilla and milk (truth be told- I actually used a touch of cream because I had some).

I brought them to be the "grown-up" cupcakes for Alex's end-of-the-season basketball party that night. The kids got the cupcakes from a box, but at least I frosted with homemade 7-minute frosting. These are a definite keeper! Yum!!

Brown-Sugar Pound Cupcakes with Browned-Butter Glaze

from Martha Stewart Living, February 2009

Makes 29 (I got more like 24)

3 cups sifted all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

8 ounces (2 sticks) unsalted butter, softened

2 1/4 cups packed light-brown sugar (I think dark would be really good too)

4 large eggs, room temperature

3/4 cup buttermilk

Brown-Butter Glaze (recipe follows)

1. Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and brown sugar with a mixer until light and fluffy. Add eggs, one at a time, beating after each addition.

2. Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with buttermilk and ending with dry mixture. Scrape sides of bowl. Divide batter among muffin cups, filling each 3/4 full. I used a spring loaded ice cream scoop to make sure all cups had the same amount.

3. Bake cupcakes until toothpick inserted into centers come out clean, about 22-25 minutes. Let cool in tins on wire racks.

4. Set rack with cupcakes over a parchment-lined baking sheet. Spoon glaze over tops, and let stand until set. Serve glazed cupcakes immediately. (but they do still taste very good for a few days- if they last that long!)

Brown-Butter Glaze

Makes 1 cup

4 ounces (1 stick) unsalted butter

2 cups sifted confectioners' sugar

2 teaspoons pure vanilla extract

2 to 4 tablespoons whole milk (I used 2 T of cream, and a little milk to get the proper consistency)

1. Heat butter in a saucepan over medium heat until golden brown, about 10 minutes. Carefully pour butter into a bowl, leaving sediment behind (because the butter was foamy and it was a little difficult to see the solids, I poured the butter through a fine mesh strainer).

2. Add sugar, vanilla, and 2 tablespoons milk to butter, and stir until smooth. If glaze is too thick, add more milk. Use immediately.

candy chat- part 3

2009-01-27T15:59:00.001-08:00

Dark Chocolate Orange Fudge has been my Christmas candy stand-by for, I don't know, at least 10 years. It is always a hit and was a great recipe find. I can't even remember where I found the original recipe... maybe in a magazine ad somewhere?? It called for semi-sweet chocolate chips and chopped walnuts but since I really, really love dark chocolate I had to try it with the Ghirardelli bittersweet chocolate chips. It was also back then that I discovered orange oil and decided it must go in as well. It tastes like a dark, gourmet version of those foil wrapped chocolate oranges you buy at the holidays and break apart. The orange oil, rather than extract, is really key. It is made from the peel of oranges and tastes like the real deal. The only brand I am aware of, though there may be others, is Boyajian. You can find it at gourmet kitchen stores and online.

One thing is, I'm sure some may scoff at this not being "real" fudge. Yes, it contains chocolate chips and melted marshmallows, and doesn't use a candy thermometer. BUT, it is so much better than any "real" fudge I have ever had. It is very creamy and rich. Not gooey and overly sweet.

There are recipe variations listed at the end of the recipe. I like the peanut butter one, and really, you can experiment with just about any kind of chip and flavor. Let me know if you discover another "keeper" flavor combo. Oh, of course this is a great treat for Valentine's Day too. :)

Dark Chocolate Orange Fudge

2 tablespoons butter or margarine
2/3 cup undiluted Carnation Evaporated milk
1 ½ cup granulated sugar
¼ teaspoon salt
2 cups (4 ounces) mini marshmallows
1 ½ cups (9 ounces) Ghirardelli Bittersweet Chocolate Chips
1/2 teaspoon orange oil

Line an 8-inch square pan with foil and measure and place into pan the chocolate chips followed by the marshmallows. This way when it is time to pour the chips and marshmallows you are ready to go (no waiting) and the marshmallows hit the hot sugar mixture first, which is key, because they take longer to melt than the chocolate chips.

Combine butter, evaporated milk, sugar, and salt in medium heavy saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 4 to 5 minutes (for my stove 4 1/2 minutes makes the creamiest fudge), stirring constantly. Remove from heat.

Stir in marshmallows, chocolate chips, and orange oil. Stir vigorously for 1 minute or until marshmallows are melted. Pour into foil-lined 8” square baking pan. Chill until firm.

Variations (replacing bittersweet chocolate chips and orange oil):
* 2 cups milk chocolate chips and 1 tsp vanilla
* 1 cup peanut butter, 1 cup semi-sweet
* 1 ½ cups semi-sweet chips and 1 tsp vanilla
* 2 cups butterscotch
* 1 ½ cup mint chocolate chips

OR replace orange oil with any other extract

candy chat- part 2

2009-01-18T16:13:00.000-08:00

I made homemade marshmallows for the first time this fall from a recipe I got from Bon Appetit written by Molly Wizenberg, of the fabulous blog Orangette. I was surprised at how truly easy they are to make. And though I enjoy a good Jet-Puffed marshmallow, these treats will make you wonder if they are even in the same recipe family. Homemade marshmallows are so light- and they melt in your mouth- and are so light... I decided to experiment a bit with the original recipe and add coconut. These turned out so well that they made it into the holiday goodie boxes and a spot on the "for years to come" list.

I also made a batch of the original marshmallows and added 1/2 teaspoon of good peppermint extract. I wanted them to look like the peppermint marshmallows you can buy at fancy grocery stores. Those don't seem to actually have swirls of colored marshmallow, just a swirl of very dark red right on top. So, after I put the marshmallow mixture in the pan, I dipped a toothpick in some red food coloring gel and dragged the toothpick in a pattern across the surface. It turned out pretty well, I think, though I'm curious if there any tricks anyone knows of, because it wasn't exactly easy, and it disrupted the surface of the marshmallow a little too much for me. Still, they were pretty and very tasty in a cup of hot cocoa.

If you try this recipe, let me know if you come up with any other great variations!

Homemade Coconut Marshmallows
Based on the recipe from Bon Appétit July 2008 by Molly Wizenberg

These can be layered between sheets of parchment and stored in an airtight container at room temperature for up to two weeks.

7oz package flaked coconut
Nonstick vegetable oil spray
1 cup cold water, divided
3 1/4-ounce envelopes unflavored gelatin
2 cups sugar
2/3 cup light corn syrup
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon coconut extract
1/2 cup potato starch*
1/2 cup powdered sugar

Preheat oven to 350. Spread flaked coconut in an even layer on a rimmed baking sheet. Bake for 7-10 minutes, stirring frequently, until golden brown. Set aside to cool.

Line 13x9x2-inch metal baking pan with foil.

Coat foil lightly with nonstick spray. Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with whisk attachment. Sprinkle gelatin over water. Let stand until gelatin softens and absorbs water, at least 15 minutes.

Combine 2 cups sugar, corn syrup, salt, and remaining 1/2 cup cold water in heavy medium saucepan. Stir over mediumlow heat until sugar dissolves, brushing down sides of pan with wet pastry brush. Attach candy thermometer to side of pan. Increase heat and bring syrup to boil. Boil, without stirring, until syrup reaches 240°F, about 8 minutes.
With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto whisk, as it may splash). Gradually increase speed to high and beat until mixture is very thick and stiff, about 15 minutes. Add vanilla and coconut extracts and beat to blend, about 30 seconds longer.

Scrape marshmallow mixture into prepared pan. Smooth top with wet spatula. Sprinkle the toasted coconut evenly across the surface of the marshmallow. Let stand uncovered at room temperature until firm, about 4 hours.

Stir potato starch and powdered sugar in small bowl to blend. Sift light dusting of starch-sugar mixture onto work surface, forming rectangle slightly larger than 13x9 inches. Turn marshmallow slab out onto starch-sugar mixture; peel off foil. Sift more starch-sugar mixture over marshmallow slab. Coat large sharp knife (or cookie cutters) with nonstick spray. Cut marshmallows into squares or other shapes. Toss each in remaining starch-sugar mixture to coat. Transfer marshmallows to rack, shaking off excess mixture.

*A food thickener made from cooked, dried, ground potatoes, this gluten free flour is also known as potato flour; available at most supermarkets.

post-holiday candy chat

2009-01-12T20:36:00.000-08:00

I realize that no one is in the mood to make candy right now; you've probably sworn off the stuff for a while. However... I never got around to posting what I made this year and thought it would be fun to open the discussion up to more people. Email me what you like to make every year (along with the recipe of course!!), or something new and fantastic you tried this time (with a picture if you have it) and I will post for all. Or, you can just post it all in the comment section.

I am going to post a different treat every day or so until I get through all the sweets I made. Here is a picture of the box I gave to a few people:

The first recipe I'll share is one I posted last January, and will be one of my staples from now on. It makes so many and seems to be well received.

You should sift the spices over the caramel mixture as you stir at the end. If you dump them in you will end up with pocketfuls of spice and it is not very fun to try to distribute the mix when it is already on the sheetpan- trust me. Also, I find you can cut them a bit smaller than suggested. I think I cut maybe 160 or even 192 from the batch this year and could have even made them a little smaller. I find parchment works best for wrapping. Cellophane falls off; waxed paper sticks too much. Just store them in an airtight container for a few weeks. I gave some of these as gifts in those small organza drawstring bags you can get at craft stores in packages of 8-10. ABout 8-10 caramels inside fit perfectly and and is a nice size treat for a friend.

Gingerbread Caramels

Ingredients:
Makes about 12 1/2 dozen

Vegetable-oil cooking spray
4 cups (2 pints) heavy cream
2 cups light corn syrup
4 cups granulated sugar
12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces
1/2 cup unsulfured molasses
1 teaspoon pure vanilla extract
3/4 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves

Directions:

Coat an 18-by-13-inch rimmed baking sheet with cooking spray. Line with parchment, leaving a 2-inch overhang on short sides. Coat parchment.

Bring cream, corn syrup, sugar, butter, and molasses to a boil in a large pot over high heat, stirring until sugar has dissolved. Clip a candy thermometer to side of pan, and continue to cook over medium-high heat, stirring frequently, until mixture reaches 248 degrees (firm-ball stage), about 20 minutes.

Remove from heat, and stir in vanilla, salt, and spices. Immediately pour onto prepared sheet, without scraping pot. Let stand, uncovered, at room temperature for 24 hours without moving.

Coat a large cutting board generously with cooking spray. Pull up parchment to unmold caramel, and invert onto the cutting board. Remove parchment. Cut into 1-by-1 1/4-inch pieces. Wrap each in cellophane or waxed paper. Caramels can be stored in an airtight container for up to 1 month.

Butternut Squash Bread Pudding

2008-12-10T15:55:00.000-08:00

I made this excellent bread pudding the other night for friends in my singing group. I used ciabatta bread and then you make the custard that soaks into the bread out of pureed squash, half and half, sugar, eggs, nutmeg and Chinese Five Spice Powder (which was a great complement to the sweet squash). Then you mash more squash with brown sugar and fold in. It is really flavorful and not just the same old bread pudding- though can bread pudding ever be boring?? The sauce is made out of evaporated milk cooked until thick and brown, sweetened condensed milk and cream. Very tasty. This would be very good with just maple syrup as well. What a great dish for a holiday brunch!

Thanksgiving

2008-12-03T20:25:00.000-08:00

I thought I'd post about our Thanksgiving meal since it turned out pretty well. We had a few friends over this year and they provided the veggie tray, rolls, sweet potatoes (streusel topped and very yummy), pumpkin pie, as well as the Apple Betty Bars.

The menu was:

Veggie tray with Scallion Dip
Cheese Platter with a gorgonzola, good Camembert, awesome Gruyere, and Boursin- accompaniments were honeycrisp apples, marcona almonds, dried cherry/cranberry sauce and dried apricots

Cream of Mushroom Soup

Arugula Salad with Manchego, Apples, and Carmelized Walnuts

Heritage Turkey with Bacon-Herb and Cider Gravy

Mashed Potatoes

Bacon, Sausage, Leek and Pinenut Dressing

Streusel Topped Sweet Potatoes

Sweet Yeast Rolls (recipe below- my mom's recipe and one of my favorite standard rolls)

Cranberry Sauce with Dried Cherries and Cloves

David's green jello salad :)

Pumpkin Cheesecake

Chocolate Cranberry Tart

Pumpkin Pie

Apple Betty Bars

We drank wassail, sparkling cranberry juice, sparkling apple cider and Pelligrino.

Forgive the photos, the official food photographer was not at the helm. :)

My commentary (on what I made or provided recipes for):

The soup is really good. I've made it the past two years and it is not too rich. Tastes mushroomy, but not overwhelming so.

The salad was a last minute addition. I was searching for some kind of apple pie bar and this recipe turned up. I wanted something lighter to provide a foil for all the rich sides we already had, so here it was. I loved the balsamic reduction on the plate and the dates mixed in were a new experience in a salad, and really good. The walnut oil and nutty cheese with the sweet apples were a great twist on the typical apple salads I make. I think I'm going to make the salad again for some friends this weekend!

I was really excited about this turkey because it had raw bacon mixed into butter with herbs and such, which you then put under the turkey skin before roasting. I was a little disappointed that it didn't have a stronger bacon flavor, BUT the texture of the meat was really good. Not sure if because of the way I made it, or if it was just the bird itself. I did a little experimenting this year. The past few years I have made a point of ordering a good bird from a butcher counter- usually a fresh Willie Bird. They are more expensive but reliably good. They've tasted fine. I'm not a big turkey fan and have been trying to find the perfect recipe to make me love it. This year I bought a fresh brined turkey from Trader Joes. Definitely not worse than a Willie Bird and much easier to get ahold of (and cheaper). Can't say I feel compelled to go back to the old tradition. Trader Joes is here to stay! As far as the gravy went- totally unnecessary. It was a lot of work and I could not taste a remarkable difference from my standard. I usually do the roux with drippings and a little creme fraiche at the end.

The sides were good, as usual, nothing really new. Same dressing I've made for 10 years. We love it. I made it up when we first moved to San Fran. Mashed potatoes are always good when they have butter and half and half, right? A note on the green jello salad: this is a recipe David grew up eating and is a must have for him every year. It's fine and I'm sure brings back memories for him. It has lime jello, cream, crushed pineapple and cream cheese.

Desserts: David prefers Pumpkin Chiffon, I prefer baked pumpkin. We used to take turns every year. We both love my Pumpkin Cheesecake with gingersnap crust. Now, we don't make the others. This is it! The compromise. Last year I tried this Chocolate Cranberry Tart. It is very good and a nice change from more traditional Thanksgiving desserts. Plus it is pretty easy and has chocolate- need I say more?

Sweet Yeast Rolls

2 packages dry yeast (2 tablespoons)
¼ cup lukewarm water
¼ cup sugar
1 teaspoon salt
½ cup shortening
1 cup hot milk
4 to 5 cups flour
2 eggs

Soften yeast in water for 5 minutes. In large bowl, add hot milk to sugar, salt, and shortening, let cool (break up shortening). Add 2 cups flour-stir till elastic and smooth. Add yeast, eggs and 1 ½ to 2 cups flour. Knead dough for 2 minutes on floured surface till not sticky. Let rise for 1 ½ hours or until double in bulk. Punch down. Divide in half and roll first half into a circle. Brush with melted butter. Cut into 12 wedges and roll each wedge starting at wide end. Put seam-side down on cookie sheet about ¼ inch apart. Brush tops with butter. Repeat with other half of dough. Rise till double, about 30 minutes. Bake 375o for 15 minutes or until light golden brown. Remove from pan immediately and cool on wire racks.

figs

2008-10-22T20:03:00.000-07:00

A few of you have been giving me a hard time lately about not posting in such a while. :) I am sorry about that and hope to get back in the groove sooner rather than later. But for now, I thought I'd share one of my favorite things while there are still a few figs in the stores.

Grilled Figs Stuffed with Goat Cheese and Wrapped in Prosciutto

Make sure you choose ripe figs. They should not be hard. In fact, if you felt any other fruit give this much you probably wouldn't buy it. I tend to use Black Mission figs but you can use any variety that looks good. Here's how it goes: trim the top of the stem end off and cut the fig almost all the way in half. Then put about a teaspoon of goat cheese in between the halves and close. Now wrap a piece of prosciutto cut in half length lengthwise around the fig to keep it closed. I like to put a few of these figs on one long metal skewer but you can leave them off if you like. Now comes the best part. Grill the figs for a few minutes until the prosciutto is crispy on the edges. They are. so. good. I promise you'll be hooked. The cheese is creamy and melty. The figs are sweet, warm and rich tasting and the prosciutto is a fantastic salty crispy foil for the two other parts. Mmmmm... In fact, some of my friends who are convinced they don't like figs, love these. Let me know if you try them or have a favorite variation or other way you like to eat figs!

Matt Costa

2008-08-15T19:17:00.001-07:00

A while back I shared the "Mr. Pitiful" video from Matt Costa and just because he currently one of my favorite artists to listen to, I had to share another. This one is great too, and it comes from his "Songs We Sing" album. The "Unfamiliar Faces" album is good too, but I think I like this one more. Hard to choose a favorite!

dave eggers

2008-08-03T17:41:00.000-07:00

four reasons why I like dave eggers:

1. His book "What is the What?". You may remember me mentioning I was reading it back in January. It is the autobiographical novel about one of the "Lost Boys" of the Sudan. It was so well written, and while at times difficult to read, it was also difficult to put down because the story was so incredible. Makes you realize how Ameri-centric we can be sometimes and know so little about what else people across the world have to go through every day.

2. His book "A Heartbreaking Work of Staggering Genius". I am only in the early pages of this book but am so struck by the honesty of his writing. The way he describes little mundane details is so rich that you feel like you are an unseen visitor in his world. The book talks about how he came to gain custody of his 8 year-old brother at age 22. I am excited to finish it!

3. He opened 826 Valencia a few years ago here in San Francisco in the Mission district. It is a writing and tutoring lab for young people and you can hear more about it in the video linked to in number 4. What I think is particularly cool about it is that it is a true neighborhood institution which is there to support its community. They began by offering free tutoring to neighborhood kids, first from the people that worked in the back for McSweeney's (a literary publication), later by any adult volunteers who wanted to give one on one tutoring to kids in their space. And, in the front of their office is a pirate shop- yes a pirate shop. How cool is that?

4. He is a winner of the 2008 TED award. His wish video is here. You must watch it. It is incredibly inspiring. His wish is to collect 1000 stories of people giving their talents and help in some valuable way to their local public school. Even if you don't have kids. Even if you never volunteer for anything. Use what you have to offer to enrich a kids' life and greaten their chances for inspiration and success.

you must make this recipe

2008-07-30T22:32:00.000-07:00

A friend just asked yesterday if I had baked anything good this summer and I realized I have still been taking a break from all my usual business and no, I really hadn't been doing a lot of extracurricular kitchen crafting! But, twice I have made this fabulous dish. It's very easy, very comfort-food-ish and great for breakfast or dessert. It comes from Torie Ritchie's "Tuesday Recipes". She is a local cookbook author who emails out a new recipe every Tuesday and you can subscribe to her list here. It's worth it. I have made a few keepers from her emails!

french toast bread pudding with warm peaches

serves 6
prep time: 20 minutes
chill time: overnight
bake time: 45 minutes

1 tablespoon butter, softened
1 loaf (about 1 pound) cinnamon-swirl bread, challah or brioche bread
6 large eggs
1/2 cup sugar
2-1/2 cups milk
1-1/2 teaspoons vanilla extract

Peaches:
4 tablespoons butter
1/2 cup packed brown sugar
2 ripe peaches, sliced (you are definitely going to want to double the peaches, but nothing else)
1/2 teaspoon ground cinnamon

The night before serving, smear the 1 tablespoon butter over the bottom and sides of a 13x9x2-inch baking dish or other 2-quart baking dish. Tear the bread into small pieces and scatter in the dish. In a bowl, whisk the eggs, sugar, milk and vanilla. Pour over the bread. Tamp down the bread with a spatula to submerge each piece in egg. Cover with foil, gently pressing down so the foil is right on the surface of the mixture. Refrigerate overnight.

The next morning, remove the dish and slide it into a cold oven with the foil on (otherwise, the dish will crack). Turn oven on to 375°. After 25 minutes, gently pull off and discard the foil. Continue to bake until mixture is puffed and golden brown, about 20 more minutes. At this point, prepare the peaches by melting the 4 tablespoons butter in a wide nonstick pan then stirring in the brown sugar. When mixture is bubbly, add peaches and cinnamon and cook, stirring, until peaches start to look glazed, about 3 minutes. Turn off heat and set aside (mixture will be really hot).

When bread pudding is cooked, let it cool for a few minutes on a rack, then spoon onto plates and top with warm peaches.

the best ice cream

2008-07-29T21:23:00.000-07:00

Last week I went to Bi-Rite Creamery. I can't believe I've been missing out all this time! They were closing right as we arrived and we had to make a really quick decision. I chose the salted caramel without even really seeing my other options. I'll never look back. I think I'm in love (sorry David). It. was. so. good. I'm trying to mastermind the way I can get back there as quickly as possible. It tasted like really rich, super creamy, almost burnt sugar. Just the way I like it. The flavor was complex, sweet- but not too. A grain of sea salt every so often to bring out the flavors, and every once in a while- a small creamy nibble of caramel. Wow. I couldn't stop thinking about it for the next 24 hours.

Oh, and I love that they have little wooden ice cream spoons and biodegradable cups. And that their tasting spoons are REAL spoons. That they wash. And reuse. And that they use Strauss Creamery dairy products.

photos

2008-07-21T22:51:00.000-07:00

While we were on vacation I got to go out with a couple of my sisters, David and my dad a couple of times for a photo "field trip" to capture Driggs and the surrounding valley. I thought these turned out pretty well.

nature shots

2008-07-21T22:30:00.000-07:00

Here are some of my better nature shots from the trip.

the people

2008-07-21T21:30:00.000-07:00

And last but not least, some of the people I got to spend the week with!

you might want to avert your eyes

2008-07-18T22:17:00.000-07:00

We had a National Geographic moment on our vacation. We were staying in a condo near two other condos where the rest of my family was staying. One day while we were walking from one to the other we came upon this scene right in the grass 20 feet away from our back door. Somehow two baby birds had fallen earlier in the day and a couple of garter snakes had discovered them and were anxious for a chicken dinner. My kids and their cousins were able to witness these small snakes from just a few feet away as they pulled their feast under the house next door. Lucky for me (or not), my camera was very close by and I captured it for your viewing pleasure!

yummy pastries in Teton Valley

2008-07-18T21:51:00.000-07:00

We just returned home last night from a family reunion in Driggs, Idaho which is in the Teton Valley right on the border between Idaho and Wyoming. It is about an hour from Jackson Hole. A great time was had by all and the area is just gorgeous.

One unexpected moment was coming upon this fabulous little pastry shop hiding at the back of a gravel parking lot on Main Street. Driggs has always been a small town with only a small variety of shops and eateries but apparently this one has been there about 4 years and we never knew about it!

My dad and I split a fruit tart with nectarines and bluberries and an almond pastry, my favorite. My sister had a blueberry and cream pastry and boy, was it hard to make a choice! Everything looked fresh and perfect. We met the women who bakes and owns the shop who told us she learned her skills from her Austrian father, who had a bakery in SunValley, while growing up. Definitely a spot to rival those here in San Francisco! I look forward to visiting Pendl's again when we go to Driggs in the future.

I loved the atmosphere. It was one of those spots that you would want to visit daily and where you would look forward to seeing your friends from the neighborhood. There were cute tables outside and a fire pit for cold weather. And I love that it was tucked away from the street's edge, away from the increasing traffic in town. Isn't it funny how discoveries like this one just brighten your day!

a cup of tea

2008-06-30T22:15:00.000-07:00

I really like herbal tea. I've gotten in a habit over the last year or more of having at least a cup a day- sometimes more, depending on my mood. Sometimes I like it in the morning as my warm waking-up beverage. I love it mid-afternoon when I'm feeling the munchies, but don't really need anything to eat. Plus it's really great for taking a moment to slow down before moving on with the rest of your day. The British hit on something with Afternoon Tea. I wish my kids liked it. I think we could all use a moment to sit and reflect and calm down after a busy day. The other time I tend to drink it is at night, again when I want something warm and relaxing.

Since many of my friends wonder which kinds are best and don't drink much tea, I thought I'd share my favorites. All are caffeine free and herbal. Oh, and just a couple of tea brewing tips. Bring a pot of water almost to a boil and pour over the tea bag in a mug and let sit for 4-5 minutes. Squeeze out the bag and remove. I like to add a teaspoon or less of honey to the cup. It's better to not let the water boil, or to leave the tea bag in too long so the tea won't be bitter. I know you've probably done both, I do it sometimes too, but you will notice a difference if you do a side by side test. It shouldn't stress you out, just advice for the perfect cup. My current top three teas are:

Zhena's Gypsy Tea in "Fireside Chai". It has a very warm flavor with herbs and spices such as cinnamon, cloves, ginger and black pepper. It is particularly great on a cold day (like summer here in San Francisco!). I buy it at the store around the corner but you can always order some online.
Another one I love is Numi's Chamomile Lemon Myrtle. This is a good calming nighttime tea, but I also like it in the afternoon when I need to relax. It is sort of sweet with just a hint of lemon. Nothing overpowering. Of all the chamomile teas I've had so far, this is my favorite.

Mighty Leaf's loose tea, Verbena Mint Chrysanthemum, is so great. Something about it is so fresh and invigorating. This is the perfect tea for getting you through the rest of your afternoon. The mint provides a pep to your step and lemon verbena leaves you feeling nourished. So, to prepare a loose tea you need a tea pot with an infuser inside or a tea cup with the same. I have a great Bodum mug I usually use, but you can also use a tea ball. The advantage to using a bigger infuser is that it gives the flowers and herbs room to expand and flavor the water. Of course you can always just put the tea in your mug and then strain it out later, it just means you are dirtying an extra mug and strainer!

summer's bounty

2008-06-29T21:20:00.000-07:00

This is what I had for lunch one day last week.

One of the things that makes me the happiest and makes me feel like I take care of myself is to go to the farmers' market and buy fresh, local, incredibly flavorful organic fruits and vegetables. I often go to the Ferry Building on Tuesday markets to miss the Saturday crowds and get in and out without it turning into a whole-day event. Last week I took the kids, and this bowl is one of the results of our excursion. Nectarines, raspberries, strawberries and blueberries.... I would be happy eating this all summer! It's funny, the kids rebelled about going with me (except Abby, of course, who goes with me all the time and knows exactly how good it all is). Once we got there I could not stop their sampling and asking for more and more. We got beautiful rich red pluots, tangy apriums, sweet berries and crisp, fresh butter lettuce. They tested the fruit at each stand to see which was best. Isn't summer great?

yael naim in sf

2008-06-14T21:25:00.001-07:00

I've had lots of you comment how you loved Yael Naim's song I posted about back in January. Well, I have great news! She will be here in San Francisco next Tuesday, June 24, at Bimbo's 365 Club in North Beach. Anyone want to go? David says I can do a girls' night; he'll be watching the Lakers game anyway (if they make it that far). Tickets are $25...

my favorite cleaners

2008-05-25T16:40:00.001-07:00

Maybe it seems silly to blog about my favorite cleaners, but as much as I dislike cleaning, and the fact that it must be done to have a happy home, these products at least make it bearable. In case you don't like cleaning either, I thought I should let you know about them!
Method products are so great. I've tried a number of them and here is why I like them, and particularly the Pink Grapefruit All-Purpose Cleaner.

the design is very pleasing, simple and clean
the fragrances are refreshing and are the kinds of smells you want to have around your house, and especially your kitchen
they are biodegradable! need I say more?
they are a nice, non-toxic-looking item to have sitting on my kitchen windowsill
I can even use it on my wooden dining room table with out worrying about the finish... the table looks better using this than a damp washcloth
you can get them at Target

Mrs. Meyer's Clean Day products are a recent discovery and just as great. I love that these are also biodegradable and the fragrances are wonderful. They have scents like lavendar, lemon verbena, geranium and rhubarb. I've been using the geranium dish soap and every time I wash the dishes, it just makes me feel happy and clean (and I am NOT a floral-scent person). I also just started using the dishwasher soap. Same great smell while the dishwasher is running...

This last favorite is not on the eco-friendly list, so if you have ever used Bar Keeper's Friend as well as a biodegradable equivalent, and like the latter as well or better, please let me know! I'm happy to try something new. The reason why I always have this cleaner under the sink is because it is the only product I have found to get every mark off my kitchen sink, counter tops and stainless steel pans. It makes the kitchen look sparkly clean when everything is finished. It is amazing! And it only costs 2.50 at Safeway and Williams-Sonoma.

a match made in heaven

2008-05-07T20:17:00.000-07:00

Is there much better than chocolate and peanut butter, together?

As long as I can remember my mom had a friend who make her a dish of these chocolate peanut butter bars every year on her birthday. My mom would hoard them, eat only half a bar at a time, and be very selective as to when and who could have some. They were very decadent (when you see the recipe you'll undertstand why you can't be making these babies any old day you please, without turning into a blimp).

Once in a while I make these to take somewhere to share. We never just make a batch to sit in the fridge for obvious reasons. They would never sit!

Anyway, next time you have a craving for that perfect match, try this recipe out. Enjoy!

Chocolate Peanut Butter Bars

1 plastic wrapped package graham crackers, crushed fine
1 lb. box powdered sugar
1 1/2 cup peanut butter
1 cup butter, melted

Mix, press into a 9x13 pan.

Topping: Melt 12 ounces chocolate chips with 2 tablespoons butter and 2 1/2-3 tablespoons milk. Pour on top of peanut butter mixture. Store in refrigerator.

one of my favorite drinks

2008-05-07T07:59:00.000-07:00

This is one of my favorite drinks. It is grape juice made from pinot noir grapes (the same used for wine) by a winery up near Mendocino. You can buy it here and there are a few restaurants in San Francisco who serve it. It is a delicious treat with a nice dinner, or for celebrations. The flavor is so rich and complex; it is not a juice you can drink glass after glass of. Mmmmm... At a restaurant we recently went to they served it over ice with a lime on the side. It was good. The vineyard also recommends drinking it as a spritzer mixed with sparkling water. I usually drink it as is, at room temperature.

Navarro Vineyards also makes a Gewutstraminer juice which is made from green grapes, and sweet. Since I don't drink wine it is hard to compare and explain the flavors from that point of view, but from what I understand Gewutstraminer is a dessert wine and is described as having flavors of lychee, peach and lime. It is sweeter than the pinot noir.

I only know of one wine store in Berkeley that carries it, if you don't want to buy it online. At the website it is $11 and you get 10% off if you buy a case. Split a case with a friend! Maybe I will go in on one with you... Yum.

Easter Dinner

2008-04-13T21:48:00.000-07:00

I've been meaning to post about our Easter dinner for weeks now but we left for Mexico a couple of days after and then life has been nonstop ever since we stepped in the door from our return flight! Anyway, better late than never, right?

Easter is the signature day of the beginning of Spring. The Spring produce is beginning to hit the market, daffodils have hit Trader Joes for $1.29 a bunch, and the weather is beginning to look happy again.

Usually we have a number of friends over for dinner, where we all take a dish or two, and really "fancy" it up. Here are some pics from our house last year, compliments of Rachel, who was part of it.

This year David's parents were in town and we did a more casual, smaller dinner- well, it was more of a "brunch for dinner". It was pretty good! I had to do Susie's raspberry soup which is just to die for. It has become an Easter tradition and one dish I anticipate for weeks!! It is best made the day before, or even a couple of days before, and is served cold. De-seeding the pureed raspberries takes a little time, but it is pretty methodical and can be done while watching a good movie on tv. You can replace the sherry with water, if you prefer, and it is best to let the soup sit out on the counter for a half hour or so before you serve it because it is quite thick when it is cold. Garnish it with fresh mint sprigs, a few raspberries and a dollop of creme fraiche. All the recipes are at the end of this post.

After the cold raspberry soup we had everything else (except dessert of course!). There were steamed fingerling potatoes, ham, sliced strawberries, monkey bread, and cheese "souffle". I'm a little embarrassed to share my monkey bread recipe because it is such a cheater recipe, but it is sooo good. Everyone who has ever had it can't stop eating it and thinks it is much more difficult to pull off than it is. In fact, it is the perfect dish to bring to anything in the morning because it rises in the fridge overnight and then just has to be put in the oven for about 45-55 minutes. This recipe came from my friend Michelle, who brought it to her very first appearance at our dinner club. We knew she was a keeper!

This cheese souffle is from our stay at the Whitegate Inn, a Bed and Breakfast in Mendocino, CA, back in February (yes, I know I haven't written about it yet. It's on my list...). It is what they served at our first breakfast there along with these incredible orange cranberry scones and a yogurt parfait. I begged for both the scone and souffle recipes, which they were happy to give. Beware, it is filling, as it not really a true souffle. It has croutons in the bottom of the dish which absorb the eggs and milk and make it a little heartier than a traditional cheese souffle. It works best in the 8 oz size ramekins, but I made it here in a big gratin dish (you could also use a 9x13 pan).

We were so full after our meal that I had to wait probably five hours before I could even think about making dessert. I made a Strawberry Meringue Cake, adapted fromSaveur magazine, which I found on one of Tori Ritchie's "Tuesday Recipe" posts which you can learn about here. It was incredibly easy to make and the perfect ending for a rich, filling meal. It is a little like an Australian pavlova, except with hazelnuts. The outside is crisp and then inside is light and chewy. Make sure you bake it long enough so the inside is fully cooked. I needed to bake maybe 10 minutes longer than she says to, but every person's oven is different, so be sure to begin checking on it according to the recipe.

A great meal and time was had by all! Isn't Easter dinner great?

The Recipes

Raspberry Soup

1 1/2 tablespoons unflavored gelatin
1/3 cup cold water
3/4 cup hot water
30 ounces fresh or frozen raspberries- sweetened to taste
28 ounces sour cream
1 1/3 cup pineapple juice
1 1/3 cup half/half
1/2 cup sherry
1/3 cup grenadine
2 tablespoons lemon juice

Puree and strain raspberries of all the seeds and set aside. Mix the cold water with gelatin for 5 minutes, then add the hot water to dissolve. Combine all ingredients and chill overnight.

Monkey Bread

pecans or your favorite type of nut (optional)
1 package of Rhodes frozen dinner rolls (or your own recipe)
1/2 cup butter
3/4 cup brown sugar
1 large package of cook and serve butterscotch pudding mix

Grease the bottom of a bundt pan. Pour desired amount of nuts into bottom of pan. Arrange frozen rolls on top of nuts. Melt the butter and mix the brown sugar into the butter- pour over the top of the rolls. Sprinkle butterscotch powder over the top. Let rise about 6 hours or overnight in the refrigerator. Bake at 350 degrees, with the rack set int the lowest position to account for the rise of the rolls, until golden brown on the bottom, about 45-60 minutes. Let cool 5 minutes, then invert onto a serving platter.

Cheese Souffle

1 package of your favorite seasoned croutons
1/2 pound shredded cheddar cheese
1/2 pound shredded jack cheese
1 bunch green onions, sliced
1 package cream cheese, cut into cubes
19 eggs
4 cups milk
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dry mustard
4 shakes of hot sauce

Cover bottom of 14 4-ounce ramekins (or 8 large ramekins or a 9x13 pan), generously with seasoned croutons. Top croutons with shredded cheese, generously. Sprinkle sliced green onions on top and then cream cheese cubes on top of that.

Mix together the eggs. Add milk, salt, pepper, dry mustard and hot sauce and mix well. Pour this mixture slowly over each filled ramekin until almost full. Cover and allow to soak overnight in the refrigerator.

Bake at 350 for 45 minutes.

strawberry meringue cake

To make the prep go faster, toast and grind the hazelnuts a day or two before and store in an airtight container.
serves 6
prep time: 30 minutes
bake time: 1 hour

6 egg whites, at room temperature
pinch salt or cream of tartar
1-1/4 cups sugar
2/3 cup hazelnuts, toasted, peeled, and ground (see note)
1/2 pound strawberries
2/3 cups heavy cream

Preheat an oven to 325°. On the back of a piece of parchment paper, draw an 8-inch circle with a pencil. Turn paper over and use it to line a baking sheet. Set aside.With an electric mixer, beat egg whites with salt or cream of tartar until soft peaks form. Beat in 1 cup of the sugar, a few tablespoons at a time, until stiff peaks form. With a rubber spatula, gently fold in the ground hazelnuts and remaining 1/4 cup sugar. Pour meringue onto parchment sheet circle, then gently spread to the diameter of the circle. Bake meringue for 20 minutes, then reduce heat to 275° and continue to bake until golden outside but slightly chewy inside, about 40 minutes more (it may crack). Remove from oven and cool completely on a rack.To serve, hull and slice strawberries. Whip the cream. Gently loosen meringue from parchment, then transfer to a serving platter (if it sticks to parchment, just transfer with parchment to platter and lift each portion off parchment with a spatula or cake server). Spread cream over meringue, then top with strawberries, leaving a border of meringue around the edges. Serve immediately, cut into wedges with a knife.

Note: to toast hazelnuts, place them in a pie plate and bake at 350° until skins start to crack and nuts smell toasty (18 to 20 minutes). Remove nuts and cover with a dish towel; let stand about 5 minutes to steam. Put nuts in towel and knead and scrunch towel around nuts to slough off as much skin as possible (don't worry about every bit). Pulse nuts in a food processor until ground, but do not let turn to paste.

another new favorite

2008-04-11T10:01:00.001-07:00

Here is another song I recently discovered on the blog "Oh Happy Day", which you can find in my links. So great. Hope you like it!

mexico- arriba! arriba!

2008-04-09T06:30:00.000-07:00

We just returned from a vacation to Mexico.

We stayed in Puerto Aventuras which is a town about an hour or so south of Cancun. We considered staying in Playa del Carmen which is about 30 minutes south of Cancun but I'm really glad we didn't. It is fun to stay a little more out of the way of the thick streams of fellow tourists. Puerto Aventuras is a gated community mostly comprised of houses, condos, Americans and Europeans... so not quite the "authentic" experience we tend to value, BUT it was great because we stayed in a condo rather than at a resort. The complex was called Quinta Luna and most people who own the 20 condos either permanently live there (mostly retired-folk) or used it as a second home, occasionally renting out to people like us.

The great thing about this condo was the view out our back door.

Jealous?

The lagoon was literally steps aways and our beach was private. A few more steps away and you were in the Carribbean. ABout 20 yards away around the corner was an infinity pool. We swam 2 or 3 times a day and had no competition for space or lounge chairs. At Spring Break, that is a rare thing indeed.

We were able to cook which ended up being a really good thing with the kids. We made a stop at Walmart (yes- they have TWO Walmarts in the Mayan Riviera- what is this world coming too?!) and bought a few groceries to have for breakfast and snacks, plus a few easy dinner options like pasta and a frozen pizza. I was really hoping to enjoy lots of great food but..... the kids whined like crazy come 5:30 when we would begin to suggest that we walk 10 minutes to the Marina area or pop in the car to find some good tacos or the like.

So I had maybe three really good food moments:

1. We stopped in Tulum which is a major Mayan archaeological site on the far southern end of the riviera area. In the pueblo itself there was an ice cream shop where I had both cajeta and corn ice cream. Yum. We need some shops around here to try these flavors.

2. About 10 minutes south of Puerto Aventuras is Akumal, which is a favorite snorkeling and scuba diving destination. I really liked the feel of this town. Just before you get to the arch there is a store on your right and a loncheria. We had read on locogringo that this place was pretty good and we decided to try it. I had some mole enchiladas and good limeade which were pretty decent and one of the boys had the chicken tacos which were really good. Plus their beans were good. Everywhere served refried black beans and sometimes the consistency was just weird. The guac here was also excellent- very lime-y.

3. This is kind of silly maybe, but I had a coconut ice pop at Xcaret that was quite tasty. It looked like a superfat, short white otter pop. If I could buy those here, I would have a freezer stocked full of them.

One thing we did that I will never do again is go on one of those sales pitches. When we picked up our rental car there was a lady who wanted us to come do a meeting at her resort, in return we would get $160 cash to pay for part of our car rental and we would have breakfast and the kids could swim in their great pools. The talk would just be about 90 minutes. We knew perfectly well what it was and thought since we always say no, we may as well hear what they have to say just to listen and learn. It was actually for a private residence club, not a timeshare, which seems to be a better idea, right? Investing in a purchase versus a rental? Man, these guys wouldn't take no for an answer. They came back at us with so many options and literally acted like we were crazy for not wanting to do it. They didn't seem to understand that some people need to do some research and think about an expensive decision before making it. It was also very strange that when we said we had no idea what other resorts charged for comparable programs or what people currently doing the program have to say in favor it, they didn't offer any info to persuade us. How about an, "oh here! I pulled this off a message board last week! Everyone loves us!" or, "down the road at these three spots they charge x amount for almost eactly the same thing, but ours has better trading power!". I mean, come on. I think walking out of there was a very good decision indeed. The good breakfast, cash and swim were not worth it. Afterwards we were thinking about our preferred way of travel and while we enjoy a nice resort here and there, we would hate to be committed to something like that because we like to have a pretty authentic experience immersed in the culture when we travel internationally. You know... stay at family owned small hotels, taste the local cuisine, walk out our door into the country or city, rather than into a pool and spa infested vacation bubble. Okay, enough of that.

The kids had a blast on the trip. They told us on our last day that they didn't want to go home and could we please move to Mexico?

desserts for the serious sweet tooth

2008-04-08T15:51:00.000-07:00

I bought a new cookbook today because I couldn't put it down. I had heard the title before and it hadn't grabbed me the same way the actual design did when I picked it up and saw the pages inside! It is so Cute!!! Every page is styled with polka dots, stripes, scalloped edges and ribbons. Greens, pinks, blues and browns everywhere. It feels like walking into the yummiest bakeshop you can find. The style of the pages reminds me of the adorable Miette, a local patisserie and confiserie, though the desserts are different. You can buy the book here.

I love how Jill O'Connor begins the book when she speaks about Willy Wonka and says, "There, food isn't just sustenance. It is adventure. It is magic. It is adundance, luxury and excess, all tied up into one big, pink, innocent bow of childlike glee. That is the world I wanted to re-create with the recipes in this book. Just like the aromas wafting from Wonka's chocolate factory, sweets oozing with sticky chewy caramel and butterscotch, gooey with marshmallow and jam, dripping with cream and dribbled with chocolate entice us to indulge our inner Augustus Gloop- if only every now and then."

Plus the desserts aren't like your typical baking cookbook. There's "Dark Chocolate Soup with Cinnamon-Toasted Pound-Cake Croutons", "Chocolate Mascarpone Cheesecake Pots with Shortbread Spoons", "Sticky Pear and Walnut Upside-Down Gingerbread", and "Hawaiian Caramel Corn", to name a few. I can't wait to try some of these out!

There is just something about holding a book in your hands, feeling the paper, turning the pages, and appreciating all the visuals, that make you want to buy that book right then and there. I never would have bought this book by just searching online! Thank goodness for bookstores.

daffodils

2008-04-05T07:58:00.000-07:00

Don't you just love Trader Joe's? Every spring I love getting their daffodils- a bunch of 8 stems or so for $1.29. I always get 5 or 6 bunches and put them in one vase. They come still closed or just beginning to bloom so they have quite a long vase life!

cooking class

2008-04-05T07:01:00.000-07:00

A few weeks ago I taught a cooking class at our church. I get to do this once in a while and it is pretty fun- not that I am an expert or anything. When I like something, I tend to do all kinds of research and reading about it and learn everything I can, so I guess I tend to know more about my favorite things than the average Joe. Plus, eons ago, when I was first working at HomeChef we had to go through training and attend all their basic technique classes so we could really share knowledge with our customers. This experience helped me so much with a solid base of technique so that I felt comfortable to go off on any tangent of cooking and baking that I felt compelled to try!

The class I taught was called "The Art of Sauteing" and I demonstrated the basic technique through a few different recipes. You can find my handout here. We didn't get through everything listed but we did do Chicken Marsala, the sautueed mushrooms, and Coconut Glazed Pineapple. It was all sooo good. I haven't made the chicken in quite a while and had to make it again the next night for my family. The pineapple is quite excellent, if I do say so myself. After sauteeing the fruit, you deglaze the pan with pineapple juice and coconut milk. Serve everything with Pollyanne's coconut ice cream and toasted coconut flakes and you are set!

I would say the key basics of sauteeing are:
1. preheat your pan, preheat your pan, preheat your pan.
2. after the pan is hot, put just enough fat to cover the bottom of the pan (it will liquify very quickly because your pan is hot. :)
3. don't overcrowd your pan or the food will steam instead of develop that great golden crust we all love.
4. all those brown crusties left on the bottom of the pan make a great pan sauce. Just pour in a liquid of some kind and it gets all those flavorful bits off and makes your pan easier to clean at the same time!

More tips are included in my handout.

I love this song

2008-03-26T23:35:00.001-07:00

I recently discovered Regina Spektor. This song gets stuck in your head, so beware! The video is so fun and creative.

Hairspray

2008-03-24T22:02:00.000-07:00

While I was doing prep work for our Easter Dinner Saturday night (more on that later), David's mom put in the movie "Hairspray", which she had brought with her from Oregon. It was really fun! I had no expectations, had no idea what the story line might be except the obvious reference to hairspray (and therefore certain hairstyles), and only knew one song. The singing was great. The dancing was super high energy. And John Travolta is one of very few men, comfortable enough in his own skin, who could pull off the role of Traci Turnblad's - um- large mother. He is hilarious. Anyway, fun show. You can check out the trailer here.

the best granola

2008-02-24T23:15:00.000-08:00

This is my absolute favorite store-bought granola. The secret ingredient is cocoa nibs. They aren't sweet but impart a subtle chocolate flavor. That mixed with the hazelnuts... mmmm.

The ingredients are: Organic Oats, Organic Coconut, Organic Maple Syrup, Organic Safflower Oil, Organic Ground Flaxseed, Walnuts, Marshall's Farm Honey, Hazelnuts, Organic Pumpkin Seeds, Organic Sesame Seeds and Scharffen Berger Cocoa Nibs. It is incredibly high in fiber and very good for you!

It isn't the cheapest granola ever and you can't find it just anywhere but it is worth the effort. I find it at Whole Foods and the small store by my house, Other Avenues. Here is a link to Divinely D'lish's website which has just changed its name to 18 rabbits. Since they are switching to this new packaging, it may be more difficult to find for a little while.

strawberries

2008-02-22T14:44:00.001-08:00

I like strawberries.

Not strawberry flavored anything. No candy, ice cream, yogurt, or whatever... Just real, red, ripe, juicy, flavorful strawberries. No watery, pink and white out of season imposters. I could eat bowls and bowls of the good ones every day.

I try to eat organic, seasonally and as local as possible so watching all these strawberries from Chile come through the markets all winter has been killing me. I've been sooo tempted but know that it wouldn't be worth it. The flavor would be bland and all the energy costs to get it to the table from half way across the world are not good. Well, a couple weeks ago I saw the first "local" berries come through. From nearby Watsonville. They weren't organic but I couldn't hold myself back! From what I understand pesticides are put into the soil the berries are grown in so you cannot merely wash the pesticides off. They are actually part of the berry. Plus, there are something like 370 pesticides legally okay for conventional strawberry farmers.

Well, hopefully we won't grow 2 extra heads or anything because I couldn't hold myself back. I quickly bought 4 pounds (yes they are still expensive but not outrageous) and I think they were gone within 2 days. I didn't even want to tell my family about them. I didn't want them to open the refrigerator and see them. I wanted them all. But, my more generous side won and we have all been enjoying strawberries frequently. In fact I bought 4 pounds on Wednesday and I am positive they will already be gone by tonight. You had better watch out when the organic berries come into the store. There won't be any left after I leave! Mmmmmm.

scallion pancakes

2008-02-19T16:22:00.000-08:00

We love scallion pancakes around here. In fact, even my 5 and 8 year-old boys will eat them (despite the green speckles). They aren't difficult to make but sometimes it is difficult to visualize the process so I thought I'd throw a few pictures in from when I made them this week. The salt on top combined with the taste of the sesame oil is a truly addictive combination.

1. Combine 2 cups of all-purpose flour with 1 cup of really hot tap water in a bowl and mix until a shaggy ball is formed. Rub a little toasted sesame oil on your hands and knead the dough a couple of times and then form 8 equal sized balls. Lightly coat each ball with sesame oil (to prevent them from drying out) and set out on counter for at least 30 minutes to let the dough relax.

2. Thinly slice, then roughly chop 3-4 scallions and set to the side. Heat about 1 1/2 inches of canola or peanut oil on medium- medium high heat in a wok or deep sided saute pan while you begin to form the pancakes.

3. After the dough has rested, lightly coat your hands and the work surface in sesame oil so it won't stick. Take one ball and pat it out into a flat circle about 6 inches in diameter. Sprinkle a few green onions across the surface of the dough.

4. Now roll up the "pancake" like a cigar.

5. Next you roll the cigar up like a snail shell.

6. Now press the rolled up dough flat like a pancake again- about 6 inches across. The scallions may poke through the dough a little and that's okay. Just try to be gentle so there aren't lots of holes.

7. Meanwhile the oil should have been warming up. You know it is ready when you stick the tip of a wooden chopstick in and it immediately is covered by little bubbles at the tip. Lift the pancake off the counter and gently set in the hot oil. It will shrink a little when it hits the oil. While the pancake is cooking get started on the next one. The cooking pancake will probably be ready to flip after you get the next one to "snail" stage. I use chopsticks to flip the pancakes but you can use tongs. The bottom should be golden and look mostly cooked through. The second side will take almost as long to cook. Finish getting the next pancake ready so that when you remove the first, you are ready to go. It's an assembly line. :)

8. When you take the pancake out of the oil, put it on a plate lined with paper towels to drain. Sprinkle with coarse salt and let cool as long as you can stand it. Cut each disk into quarters (kitchen shears work great for this). Enjoy! We even eat these cold at our house if they actually make it that long.

comfort food

2008-01-26T20:35:00.000-08:00

It's been a busy, slightly stressful week around here and so I haven't had the kind of free time I'd like to have. Anyway, it seems like times like these, especially during weeks of constant rain (the literal kind) call for ultimate comfort food. One of my favorite recipes is "Penne al Forno". It comes from the days when I worked for HomeChef Cooking Store and School here in the city when they taught classes on basic cooking techniques. This recipe was covered in their sauce class- you go from a basic bechamel to a cream sauce to a mornay sauce and then stir it up with a few more ingredients to make this dish- basically macaroni and cheese all grown up! One tip, if you make just the sauce, it is great for eggs benedict. Mmmmm.... Next time I make it I will pop a picture in here- just to make you drool. If you feel the need to round out your meal you can add a big green salad.

Penne al Forno

1 ounce unsalted butter (2 tablespoons)
2 tablespoons flour
2 cups milk
1 cup creme fraiche (available at well-stocked grocery stores and cheese shops)
freshly grated nutmeg to taste (optional)
fine sea salt and freshly ground white pepper to taste
2 ounces Parmigiano Reggiano, finely grated (about 1/2 cup)
2 ounces Swiss or French Gruyere, finely grated (about 1/2 cup)
1 tablespoon Dijon mustard
8 ounces penne, cooked al dente
2 tablespoons unsalted butter
1 medium onion, finely chopped
2 ounces Panko bread crumbs, about 1 cup (available at well-stocked grocery stores and Asian markets)

Melt 2 tablespoons butter in a heavy saucepan. Stir in the flour and cook over low heat for 3 minutes or until the raw flour smell is gone and it begins to smell slightly nutty. Add the milk, whisking constantly, and continue whisking until the sauce comes to a boil. (Now is a good time to start your pasta). Reduce the heat and simmer for 10 minutes, or until slightly thickened, stirring occasionally. It should be able to coat the back of a wooden spoon well- pull your finger through the back of the spoon and the line should stay clear and not run back to the center or drip. When the sauce is of desired consistency (there should be about 1 1/2 cups of sauce), add the nutmeg to taste.

Whisk in the creme fraiche and keep warm on the burner at low heat. Add the grated cheeses and mustard and stir until the cheese melts and the sauce is smooth. Season to taste with salt and pepper. Set aside.

Drain your pasta, transfer to a large baking dish and toss with 1 tablespoon butter. Heat the remaining butter in a skillet and saute the onion until slightly softened, about 2 minutes. Mix the onion, pepper, and cheese sauce with the penne. Sprinkle with bread crumbs and bake in a preheated 425 oven for 15 minutes or until the bread crumbs are lightly toasted. Let stand 10 minutes before serving.

weekend ramblings

2008-01-21T14:46:00.000-08:00

We are hitting the end of a long weekend and while there are a few things I'd really like to write about, I want to do a little more planning first. Anyway, OTHER than those things which I will hopefully write about later in the week, I've found a some new things to be excited about. (Maybe I can say "things" a few more times. Things, things, things, things, things. Okay I think it's out of my system.)

I just began reading a book a couple days ago called, "What is the What?" by Dave Eggers and I wish I could find more time to throw myself into it. It is an autobiographical novel about Valentino Achak Deng, a refugee from the Sudanese Civil War during the 80s. He is part of a group of children called the "Lost Boys of the Sudan" who were fleeing the south on foot for thousands of miles towards what they hoped was sanctuary in Ethiopia after their villages were burned and families murdered. Last January I read the article in National Geographic about the story of one of these boys (a different one from this novel, but still very similar experiences) and was intrigued. These are stories of the endurance of the human spirit. These boys watched as thousands of their peers were kidnapped, murdered, starved to death, taken by disease and eaten by lions. Their hardships go on for years. There was also a movie about the Lost Boys called "Got Grew Tired of Us" which I never saw but would like to. Anyway.... hopefully I can give my thoughts on the book in a week or so. I am only about 20 pages in so far but it is a good read- moving and unbelievable but with some humor thrown in!

Something I found out about today that I am excited for is the new U2 3D Imax movie! Apparently it is opening in a few cities in two days (but not here in San Francisco) and then many more places Feb 15. I was a big U2 fan in high school and this looks like a good time! Can't wait to see it.

yael naim new soul clip

2008-01-14T16:18:00.001-08:00

I discovered this video on a friend of a friends' blog "Oh Happy Day" a couple of weeks ago and just loved it. Like she expressed- it made me smile! Thanks Jordan. I started searching for a place to find the album but itunes didn't have it yet and it was scheduled to be released stateside last week. It was finally posted on itunes when I checked yesterday. Yay! She has a really beautiful sound. Enjoy!

blood oranges

2008-01-10T10:34:00.001-08:00

I look forward to the beginning of January each year not because it is time to set new resolutions or because I get to clean my house after Christmas has blown through. I get excited because the first blood oranges arrive at the farmers' markets! Tuesday was my first visit since Christmas and I was so excited to see them at the stand I always buy them from. I bought 6 or 7 and could barely wait until I got home to eat my first one. They have very few seeds and are fairly easy to peel so eating them out of hand is a pleasure compared to few in the middle of winter.

The taste of a blood orange is so unique- definitely tangy but it also has a floral sweetness like that of a raspberry. When you cut out the individual sections for a salad or dessert they look like rich ruby jewels waiting to be consumed by a hungry suitor. One of my favorite ways to eat them is in a salad. My lettuce of choice is arugula because I like the peppery flavor which offsets the sweetness of fruit very well. Also good choices are red leaf lettuce or butter lettuce but you can really use whatever you prefer. Cut the sections out of the orange by first slicing the ends off and then cutting the peel and pith off with a sharp knife, following the curve of the fruit. You are left with a red orb separted by the white membranes appearing as thin stripes in between the flesh of the fruit. Holding the orange over a bowl, use your knife to cut close to the membrane on each side of the section. The section will fall into the bowl. Continue with the rest of the orange and then squeeze the membranes to release the rest of the juices. You can use sections like these in many dishes- in a wild rice salad, on cheesecake, in a fruit salad... experiment. The leftover juice can be used in the vinaigrette or mixed with a little mineral water for a nice drink. I put these sections in the salad along with some thin slices of red onion, and toasted pistachios or hazelnuts. You can also add other citrus like ruby red grapefruit or navel oranges, maybe even kumquats. I make a dressing from a light tasting vinegar (Trader Joes makes a great Orange Muscat Champagne Vinegar that I can almost use drink and is great on a salad even by itself) and a citrus olive oil (I use Stonehouse Blood Orange Olive Oil) but let your taste be your guide. A hazelnut oil would be great too. Another option for this salad instead of nuts would be some sliced avocado- also currently in season. Enjoy!

Arugula Salad with Blood Oranges, Onions and Hazelnuts
(feeds one hungry soul or 2-3 as a side dish)

3 oz baby arugula (half of a bag)
2 blood oranges, sectioned (see above for directions)
1/2 small red onion, thinly sliced
2 oz. toasted, coarsley chopped hazelnuts
2 tablespoons orange muscat champagne vinegar or rice vinegar
2 tablespoons citrus olive oil or nut oil
1/4- 1/2 teaspoon dijon mustard
salt and pepper to taste

Whisk vinegar and mustard together in a small bowl. Slowly add oil while still whisking and add salt and pepper to taste. In a medium bowl toss together arugula, orange sections, onion slices and hazelnuts. Add about 3/4 of the dressing and toss gently- I like to use my hands. Add more dressing if needed. Serve!

golden bits of heaven

2008-01-06T13:43:00.000-08:00

Last weekend I made gingerbread caramels. Yes, you read correctly. Gingerbread Caramels. I know you have probably never had one before. They are quite tasty. Back in November I bought the December Martha Stewart Living and just sat drooling over the gingerbread article but I have found that the general success rate exactly recreating anything from that magazine is 50/50. I finally got around to trying these and they were so good I have dreams of the other varieties I might try... maybe some with cardamom or just fleur de sel... The texture was just perfect, not to firm or too runny. They didn't stick to the parchment, just gently came loose as I unrolled yet another one "test". The gingerbread spices? Such a good match for the caramel.

I would recommend, however, to take your time sifting them over the caramel as you stir because I just dumped them in at once and they clumped together (which I didn't discover until I poured them into the sheet pan). I had to carefully stir them in the sheet pan to distribute the spices throughout. At first I was hesitant to share the recipe because I think these must become a new Christmas tradition, but then realized that since you could find them online if you just did a quick search I'd better make it a little easier on you. So here you go, friends! My first official recipe on the blog. Enjoy!

Gingerbread Caramels

Ingredients:
Makes about 12 1/2 dozen

Vegetable-oil cooking spray
4 cups (2 pints) heavy cream
2 cups light corn syrup
4 cups granulated sugar
12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces
1/2 cup unsulfured molasses
1 teaspoon pure vanilla extract
3/4 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves

Directions:

Coat an 18-by-13-inch rimmed baking sheet with cooking spray. Line with parchment, leaving a 2-inch overhang on short sides. Coat parchment.

Bring cream, corn syrup, sugar, butter, and molasses to a boil in a large pot over high heat, stirring until sugar has dissolved. Clip a candy thermometer to side of pan, and continue to cook over medium-high heat, stirring frequently, until mixture reaches 248 degrees (firm-ball stage), about 20 minutes.

Remove from heat, and stir in vanilla, salt, and spices. Immediately pour onto prepared sheet, without scraping pot. Let stand, uncovered, at room temperature for 24 hours without moving.

Coat a large cutting board generously with cooking spray. Pull up parchment to unmold caramel, and invert onto the cutting board. Remove parchment. Cut into 1-by-1 1/4-inch pieces. Wrap each in cellophane or waxed paper. Caramels can be stored in an airtight container for up to 1 month.

Dan Tyminski

2008-01-05T21:18:00.001-08:00

Last night we went with some of our friends to see Dan Tyminski live at the Independent. Fairly recently I have begun to fall in love with bluegrass! One of our friends is quite the banjo player and has been introducing me to some great music. Over the summer we went to see Allison Krauss and her band Union Street Station at the Greek Theatre in Berkeley. I have liked AK for quite some time but only had one of her albums. Going to that concert sort of revived my interest in it and I have since purchased a couple more of her albums and just love listening to the sound. It is so different from my background of a more classical nature. Anyway, Dan Tymnski plays mandolin and guitar for her band and has his own band as well. Many of you may have heard him as George Clooney's singing voice in the movie "O Brother Where Art Thou?" (great movie if you haven't seen it). They were fabulous and so extremely talented. Bluegrass isn't just for hillbillies- I swear! Try it- you'll like it!

So here it is

2008-01-05T20:16:00.000-08:00

After over a year of sitting on this blog I am finally going to begin posting. Every couple of months I will go back and mess around with the template, change some colors and then put it aside for another moment when I think I will be inspired. I have been stuck on wanting to make the look of it best represent ME. Well, enough is enough. It is time to start writing! I was walking around Lake Merced this afternoon thinking about all the things I want to write about, things I want to share, blogs I have recently been inspired by, and the thought that this has got to be one of my resolutions this year! So, here goes! Hope you enjoy and find a little joie de vivre for yourself.