Posts filed under 'Holiday Ideas'
Exciting news I tell you, our first give-away! The Lisa Ekus Group was kind enough to provide us with books to share with two lucky flavoristas.
Simply leave a comment to this post. Subscribers: please leave comments on the site rather than e-mail. I’ll put them all in a hat and Lollie will pick the winner. We’ll post the lucky winners and I’ll contact you to get shipping specifics.
I met Nava Atlas at an author’s retreat while she was wrapping up the book above, Secret Recipes for the Modern Wife. I picked up my copy over the summer and it is a hoot. It is the perfect book for that "hard to buy for" girlfriend.
There are no actual food recipes in the book, although Nava is a well established cookbook author. Keep on reading to check out some sample "recipes" from Secret Recipes for the Modern Wife:
Way Too Much on Your Plate
Serves one frazzled female
2 to 3 small children, more or less as desired
A small pinch of time
1 large bunch mixed obligations (try a combination of work, aging parents, extended family, community involvement and endless errands)
Generous grindings of guilt
Combine children in a house or apartment and stir together, losing temper every so often.
With time at a premium, pile up obligations and "to do" items, little by little, until you realize that you have so much on your plate that your life resembles one motley potluck. With a wire whisk, beat yourself into stiff peaks for biting off far more than you can chew.
Add as much guilt as necessary to achieve complete emotional overload when you realize that there is no way to do anything well when you are trying to do so many things at once. Ponder why your life, which was relatively simple not long ago, has become a not-too-pretty smorgasbord.
Start recipe over each morning and repeat daily for about a decade, or longer as needed, until the kids are older or until you are a complete basket case, whichever comes first.
Old Boyfriend Buffet
Fuels many hours of fantasy
Bobby or Johnny, or whatever the boy you liked in fifth grade was called
Your middle school boyfriend, name forgotten
Your high school boyfriends, as desired
The great love of your life (college sweetie, or other)
All the guys you dated before meeting the man you ultimately married
Nostalgia for glazing
Cranberries for color
After major arguments with your husband, heap memories of Bobby (or Johnny), with the middle and high school boyfriends onto a plate. Infuse this hazy hash with much longing for your lost youth.
Conjure up daydreams about the great love of your life after particularly vexing fights. Serve yourself these exquisite morsels while pondering the following:
1. Why did you ever let him get away? 2. Did he ever get over you, and does he ever think about you now? 3. Did he ever marry, and if so, a) might he be divorced or widowed by now, and hence, available? or b) would he leave his current wife for you if you were available? 4. Should you do a discreet search for his whereabouts?
Spread embellished memories of all the guys you ever dated on a silver serving dish. Marvel at how most of them, even the jerks, look awfully appetizing with the glaze of nostalgia, especially compared with the idiot to whom you’re married. Festoon your fantasy land forays with cranberries, which, like memories, can be remarkably bittersweet.
Happily-Ever-After Ambrosia
Serves to inspire hope in an age of cynicism
The stuff that makes living most delectable (choose as many as you’d like), including:
Shavings of fresh coconut
Harmony
Pineapple rings and candied fruit
Affection and mutual respect
Glistening cubes of ruby red gelatin
Security and support
Mint ice cream
Children that turn out well
Rich frosting and whipped cream toppings
Lasting love and happiness
Chocolate syrup (lots of it)
Before starting this recipe, recognize that even in an age when impossible standards of perfection coexist with a decline in marital rates (and successes), there must be some reason why most people aspire to be part of a couple.
While arranging delicious ingredients with lofty aspirations, pause to reflect on "for better or worse," and decide that you prefer better. And observe that even those who have endured the most painful of breakups often try again, and sometimes yet again.
Realize that real life doesn’t always resemble a dessert buffet, filled with sensuous pleasures and emotional fulfillment. Still, it’s human nature to feel hopeful, and even though you know that "happily ever after" exists primarily in fairy tales, it may be possible to grab morsels of love and happiness from time to time.
And the winners are….
Kathy – quinnka@comcast.com and Jenny – jennymalcow@mac.com. I’ll send you both an e-mail to get shipping info. Congratulations – Hope you enjoy the book as much as I did.
December 1st, 2009
I love Marcona almonds. They are only grown in Spain and have a different flavor from other almonds.
Sometimes they are too oily but I came upon a large can at Costco and loved having them on hand as they were dry and perfect for adding to recipes. The brand shown above is also good. Click here to order if you can’t find ones that aren’t too oily. Sometimes I chopped up the green beans on the diagonal so that they are similar in size to the almonds. It makes it a little easier to eat.
Green Beans Marcona Almondine
3 Tbsp. butter
1/3 cup Marcona Almonds
2 tsp. lemon juice, and 1 Tbsp. lemon zest
2 lbs. green beans, ends snapped
1/2 cup water
sea salt
1/4 cup chopped fresh parsley
Freshly cracked pepper
Trim the green beans and slice into 3rds on the diagonal. Heat the butter in a light colored skillet (not cast iron). Allow the butter to get foamy and slightly brown over medium to low heat. Add the almonds and toss to coat.
Pour off into a bowl and add the zest. In the same pan bring the water to a boil. Add the green beans and a nice big pinch of salt. Cover and cook for about 5 minutes. Remove the lid and allow the water to evaporate over medium-high heat. Remove from heat and add the almonds, parsley and lemon juice and toss together well. Season with pepper and serve.
November 24th, 2009
So I will now insert my foot into my mouth regarding salad dressings that have too much sugar in them. This salad is one that I LOVE and it has too much sugar, but for some reason, it works. Not surprisingly, my kids adored it too!
Since the holidays are all about decadence, I thought some of you flavoristas might want to try this salad. Bring it to your next pot luck. Try it and let me know what you think. Add some bitter lettuces too. If Christine was not a vegetarian, I bet she’s put bacon bits in too!
1 head Red leaf lettuce, finely chopped
1 large bag baby spinach leaves
1 large bunch arugala, chopped (This is my addition)
1 medium red onion, minced
2 cups toasted pecans, chopped
1 bunch scallions, thinly sliced
1 large pomegranate, seeded (another addition by me)
Layer all of the ingredients into a bowl, alternating until bowl is full. This works really well and can be done ahead of serving by a few hours and refrigerated.
Dressing
This makes a lot of dressing.
1 cup light olive oil or canola oil (nothing too fruity)
2/3 cup red wine viengar
2/3 cup sugar (yes that is 2/3 cup)
2 tsp. salt
2 tsp. Dijon mustard
1 Tbsp. (go heavy) poppy seeds
Place all ingredients in a jar and shake vigorously. Pour desired amount over salad and toss well.
November 22nd, 2009
We are having Thanksgiving with friends this year. Our hosts are life long vegetarians so Christine will make the Cheese Nut Loaf from the Greens Cookbook.
I am bringing the turkey which I will brine in the following solution:
Turkey Brine:
1/4 cup kosher salt
1/4 cup honey
1 head garlic, cut in half (do not peel)
2 dried bay leaves
4 sprigs fresh thyme
2 large whole sprigs fresh sage
2 teaspoons whole black peppercorns
2 teaspoons allspice berries
1/4 cup fresh celery leaves (from 1 bunch)
1 large knob of ginger, sliced
3 quarts water
You may have to double this. It all depends on the size of your bird. I’m getting a 12-lb. bird.
Heat 1/2 the water with the spices, salt and honey. Bring to a boil. Remove from heat and bring back to room temperature. Add the remaining water. Place the turkey in a brine bag or large container which will fit in your refrigerator. Add the cooled brine solution and marinate over night. Discard brine once your are ready to cook your turkey.
The rest of the menu will include a variation of the this mushroom stuffing from Food 52. I like that they used challah bread. I’m going to include the whole mushroom and not just the stems. Green Beans Marcona Almondine (recipe on Tuesday) and Sauerkraut with Apples from last issue of Gourmet Magazine. The recipe is below because it is no longer on their site.
Pear Cranberry Tart from Shamane’s Bake Shoppe here in Boulder, since it was featured in the Boulder Daily Camera. I am hoping my hostess will make her mother’s amazing salad (hiny, hint, nudge, nudge). Stay tuned for that recipe.
Sauerkraut with Apples from the last issue of Gourmet (This can be made 3 days in advance. Reheat before serving.
1 large onion, thinly sliced
2 Tbsp butter
4 lbs sauerkraut, rinsed and drained (I might skip the draining part)
2 Fuji apples – peeled, cored and thinly sliced
1 cup dry white wine (me thinks an Alsatian)
1 to 2 Tbsp. dark brown sugar
Melt the butter in a heavy large pot over medium high heat. Add onions and cook stirring occasionally until golden, about 6 minutes.
Stir in the sauerkraut, apples and wine and bring to a simmer. Cook for about 2 hours over low heat. Stir in the brown sugar and seaon with salt and pepper.
November 22nd, 2009
I saw this picture on my college friend’s Facebook page and immediately asked him to share the recipe. This is from Buddy Enright of Southern California.
I’m so happy to share the No Knead Bread recipe! Kudos and acknowledgement goes to the current revivalists Jim Lahey (Sullivan Street Bakery in NYC), the team at America’s Test Kitchen and Mark Bittman of the New York Times.
What I love about this recipe is that I have NEVER been a baker. I knew it was about chemistry and frankly had no interest or patience for the craft; preferring instead to boil, saute, roast, braise, griddle and grill to my belly’s content.
My best friend, Paul Hibler, owns a hand-crafted pizza restaurant in Los Angeles, Pit Fire Pizza Company. I love the crust they’ve developed literally over 10 years. My more than passing interest in food, cooking and eating led me to notice Paul was making No Knead Bread in his kitchen at home, leading me to ask "what is that?"
This is so simple, easy to make, practically no mess and best of all, honors the 5,000 year tradition of water, flour, salt and yeast though in different proportions than the classic recipes most artisan bakers use. I’ve spent the last couple weeks learning to make this, getting comfortable with the wet, sticky and shaggy dough. It’s a different way but produces great bread so easily.
What you’ll need: Unbleached All Purpose flour. Make sure it’s fresh. I like King Arthur (I’d love to try War Eagle Mills!)
Saran Wrap
7 quart Dutch oven (La Creuset or Lodge). *If using La Creuset be SURE to remove plastic knob and fill the hole with screw/nut or easier, a wad of aluminum foil***
Here’s the rest: Yields one 1 1/2 pound loaf
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 1/2 cups water, and stir until blended; dough will be wet, shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, even up to 18, at warm room temperature, about 70 degrees. *** Note if the dough is too dry add a bit more water, too wet (like plaster) mix in a little more flour.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself, left to right, top to bottom. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. If you can, roll the ball to form a "tight" skin, gathering the sides at the bottom. Be sure to pinch together the creases and folds on the bottom. Generously coat parchment paper (recommended) or a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on paper/towel and dust with more flour, bran or cornmeal. Cover with plastic wrap sprayed with oil or another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 500 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven, reduce heat to 450 degrees. Slide your hand under towel and turn dough over into pot, (TRY NOT TO PLOP IT IN TOO HEAVILY AS THIS WILL DE-GAS THE LOAF). seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. I like to slice the top with a sharp razor blade to make sure the crust doesn’t tear severely and help the "spring."
Cover with lid and bake 30 minutes. Then remove lid and bake another 15 to 30 minutes (depending on how the loaf is cooking you may want to reduce the heat to 400 degrees at this point), until loaf is beautifully browned. Loaf is done when interior temperature is about 210 degrees F and/or produces a hollow "thump."
Cool on a rack. Try to wait at least 45 minutes before cutting the loaf! Listen to it "sing" as it cools, crackles and vents the internal heat and steam.
The loaf will keep by wrapping it in a linen towel or in a paper bag. Don’t put the bread in plastic as the crust will be get soft and all your effort will be for naught.
November 19th, 2009
Lollie’s class held a Scary Story Party to celebrate Halloween. Kudos to these young writers who wrote of gruesome zombies and haunted clowns. There were many references to "stinky onion breath" and "grimy, filthy hands." We are talking serious ghost stories and more!
These was also ample frightening party fare from Forked Eyeballs to Mummies.
My personal favorite: Pumpkin Whoopie Pies.
Happy Halloween Flavoristas!
May you get more treats than tricks!
October 31st, 2009
I am in denial. Conde Nast has broken up with me and I am sick about it. I know Gourmet is just a magazine, but I feel kicked in the gut.
Each month, Gourmet arrives in my mailbox and within 24 hours, I have thumbed through the entire issue. The photography teasing my taste buds and encouraging my tendency towards wanderlust. Gourmet is my monthy escape into luxury, indulgence and deliciousness. Ruth Reichl’s letter from the editor primes me for the pages to come.
Red Wine Caramel Apples from this month’s cover.
The cocktail section brings drinks, new and old, to my table; Anyone care for a well-shaken Brandy Alexander? All of the history (last year’s Christmas cookie issue was unreal) and an amazing website (where you can find the recipes they can’t fit onto the printed page dating back to 1941) will be gone.
Hold on, I am running for tissues.
The following recipe appeared in last year’s Thanksgiving issue. I was able to make it twice before sugar pumpkins became unavailable. At least ten people have asked me for the recipe and at least that many people have asked me if I will be making "that stuffed pumpkin thing" again? My answer: "Yes. Yes. Oh my God. Yes!"
Yup, this unassuming pumpkin stuffed with bread, cheese and cream is that good.
Roast Pumpkin with Cheese “Fondue” from Gourmet Magazine, November 2008
Serves 6 (main course) or 10 (side dish)
As the pumpkin roasts, its skin becomes gorgeously burnished, while inside, slices of baguette, Gruyère, and Emmental coalesce into a rich, velvety concoction that is utterly fabulous served with a scoop of tender pumpkin flesh.
1 (15-inch) piece of baguette, cut into 1/2-inch slices (7 oz total)
1 (7-lb) orange pumpkin
1 1/2 cups heavy cream
1 cup reduced-sodium chicken or vegetable broth
1/2 teaspoon grated nutmeg
2 1/2 cups coarsely grated Gruyère (6 oz)
2 1/2 cups coarsely grated Emmental (6 oz)
1 tablespoon olive oil
1. Preheat oven to 450°F with rack in lower third. Toast baguette slices in 1 layer on a baking sheet in oven until tops are crisp (bread will still be pale), about 7 minutes. Transfer to a rack to cool.
2. Remove top of pumpkin by cutting a circle (3 inches in diameter) around stem with a small sharp knife. Scrape out seeds and any loose fibers from inside pumpkin with a spoon (including top of pumpkin; reserve seeds for another use if desired). Season inside of pumpkin with 1/2 tsp salt.
3. Whisk together cream, broth, nutmeg, 1 tsp salt, and 1/2 tsp pepper in a bowl. Mix together cheeses in another bowl. Put a layer of toasted bread in bottom of pumpkin, then cover with about 1 cup cheese and about 1/2 cup cream mixture. Continue layering bread, cheese, and cream mixture until pumpkin is filled to about 1/2 inch from top, using all of cream mixture. (You may have some bread and cheese left over.)
4. Cover pumpkin with top and put in an oiled small roasting pan. Brush outside of pumpkin all over with olive oil. Bake until pumpkin is tender and filling is puffed, 1 1/4 to 1 1/2 hours.
Cooks’ note: Pumpkin can be filled 2 hours before baking and chilled.
For the original recipe, click here.
To you Gourmet, I raise my glass "cin cin." Your writing, recipes, insights and photgraphy will be sorely missed in my home.
Check out A Mingling of Tastes for more tributes to Gourmet.
October 15th, 2009
I naively planted some spearmint in my garden a few years back and now I could sell it at farmer’s market I have so much. I’ve always wanted to try and make homemade mint jelly and found a recipe that I had clipped from Saveur magazine (issue #42).
Megan Wetherall, a food writer and frequent contributer to Saveur, provided a recipe for jelly and sauce. I am not a fan of the bright green mint jelly but have always loved the Rosebud Farms Jelly from England, even at its premium price. After having made this jelly, I now understand the premium price point. Six pounds of green apples later, I had 2 precious jars of jelly. The flavor of apple and mint was very nice, but next time I will add twice as much mint.
The food processor makes quick work of chopping the mint.
Making the "apple juice" is easy; this step prepares the pectin base for the jelly. I got about 2 cups, so I used 2 cups of sugar.
After boiling the mint with the apple pectin to 220 degrees, I was left with 2 cups of mint jelly and a beautifully fragrant house. Time to call the butcher for some lamb!
Click here for the Mint Jelly Recipe from Saveur.
Check out the virtual jam swap at Under the Highchair.
June 15th, 2009
Have a wonderful, delicious weekend flavoristas!
ADULT BEVERAGES:
Sangria
Raspberry Lambic Beer (Nothing screams summer like a cold lambic beer)
Rhubarb Ginger Coolers
STARTERS & SALADS:
Virginia Willis’ Deviled Eggs
Grilled Portabella Carpaccio Bruschetta
(I recipe tested this recipes years ago and it is still a favorite)
Green Bean and Potato Salad
( I really liked this salad. I subbed red wine vinegar for the balsamic.)
Bobby Flay’s Carrot Salad
(We served this at Maverick’s 1st Communion brunch, great make-ahead salad)
SIDES:
Grilled Vegetable Platter
Ken Oringer’s Grilled Corn
MAIN COURSES
Grilled Chinese Chicken Salad from Food and Wine
Grilled Salmon with Key Lime Butter from the Food Network
Feta Stuffed Lamb Burgers
Grilled Portabella Sandwiches with Arugula and Boursin
(super easy and super yum)
DESSERTS
Martha Stewart’s Everyday Foods, Fresh Cherry Tart
Emeril’s Rhubarb and Strawberry Pie
Celebration Cheesepie
(Not much of a name, but enough of a pie to win the Great American Pie Cook-Off)
May 22nd, 2009
Pickle ball, croquet, an egg hunt, and sometimes snow. Yes, that is usually Easter in the Rockies. My in-laws always make it fun with lottery tickets and mini bottles of booze hidding with the eggs and chocolates! Everyone participates in the Easter Egg hunt. This year we made Diana proud even in the rainy, cold weather. I missed her presence in the dysfunctional kitchen.
Here’s some great sides and a dessert for Easter or entertaining large crowds:
Grilled Asparagus with Flageolet Beans and Rice Salad
Flageolets are a bean variety from France. I love them for their light green hue. White beans would also be fine in this recipe. I buy mine from Bob’s Red Mill and cook according to their instructions. If you must use canned beans then do but it’s so much better with homenade beans. If you don’t have a grill, steamed aspargus works well too.
Salad
2 cups cooked Flageolet beans
2 lbs. Asparagus, buy fatter stemmed asparagus if you are grilling so that they don’t slip through the grill slats
2 cups cooked basamati rice
1 cup pickled pearl onions, drained
Dressing
1 cup extra virgin olive oil
¼ cup sherry wine vinegar (or champagne, or white wine vinegar, don’t use balsamic)
½ cup fresh orange juice (remember to zest the oranges before you juice them)
2 Tbsp. capers, drained and chopped
3 Tbsp. orange zest
1 Tbsp. anchovy puree (optional)
To save time: A few days before the party, cook your beans; cook the rice; make the dressing.
Cut the stems off the asparagus. Place into a large flat pan and drizzle some olive oil. Sprinkle salt and pepper and spread the asparagus around to coat well with the oil. Grill the asapargus over a hot grill for about 5 minutes, checking that they don’t burn. Remove from grill and allow to cool.
Whisk all the dressing ingredients together and set aside until it is time to make the salad; 30 minutes before serving, toss the beans, rice, and asparagus together in a large bowl. Add just enough dresssing to make it moist. You don’t want it to be saturated in dressing. Toss well just before serving.
Serve at room temperature.
Greek Baby Artichokes, New Potato and Baby Carrot Stew
Serves 12 as a main course (for vegetarians), more as a side dish
Baby artichokes are wonderful in that you don’t have to worry about cleaning out the center. They are a good source of dietary fiber. If you don’t want to be bothered with pulling off a few of the outer leaves, you can use canned artichoke bottoms in this recipe, it just won’t look as pretty. Add them at the end of cooking otherwise they will be too mushy. This dish takes the longest to prepare so it make sense to start this one first, or even the day before.
Ingredients:
1 pkg. baby artichokes (or 2 packages frozen or canned artichoke hearts, not marinated)
1 bag small real baby carrots with tips (not the nubs that aren’t really baby carrots at all) or 2 large carrots with stems, sliced on the diagonal into 1/2 inch pieces)
1 large white onion, diced
2 Tbsp. Savory Spice Capitol Hill Seasoning
2 Tbsp. lemon juice
1 Tbsp. dry white wine
2 Tbsp. butter
3 Tbsp. flour
2 cups small red New Potatoes, cut in half or in quarters, depending on their size
3 cups vegetable broth
1/2 cup chopped fresh parsley
1 head of fresh spring garlic
Procedure:
If using fresh artichokes, clean them by cutting off their pointy tip, removing about 4 or 5 of the outer leaves and trimming the stem. Store in water with 2 Tbsp. fresh lemon juice added to keep them from oxidizing too much. Trim the carrots and lightly peel them. Cut into long, lean pieces.
Heat the olive oil in a heavy pan or Dutch oven. Add the diced white onion and Capitol Hill seasoning and the carrots and cook for about 2 minutes. Meanwhile slice the artichokes in half lengthwise and add to the pot and add the lemon juice. Now add the wine and stir and allow the liquid to evaporate. Add the butter, when it has melted stir in the flour, stir for about 2 minutes. Meanwhile heat your stock or water in another pot or in the microwave just slightly. Now add the warm stock. Cover and simmer for about 15 minutes. Slice the potatoes in half and add to the pot and simmer uncovered for another 20 minutes or until the potatoes are easily pierced with a knife. Season with salt and pepper. Just before serving, sprinkle in the fresh chopped parsley and spring garlic.
Diana’s & Lorna’s Deviled Eggs
Lorna and Diana didn’t care too much for Dijon mustard and were infamous for saying "not everyone likes Dijon you know." Their deviled eggs only had mayonaise.
Strawberry Rhubarb Cobbler
Diana would have preferred a scrunch but I love this cobbler.
This cobbler’s bisquit topping doesn’t need to cover the whole pan. It will puff and expand while cooking. This recipe is prepared in a large,15x10x2 inch baking dish. Leftovers are great for breakfast.
Ingredients:
3 lbs rhubarb, diced into 1/4 inch chunks
2 lbs. strawberries, hulled and sliced into quaters
1 1/4 cups sugar
5 Tbsp. flour
Add the prepared fruit to a large bowl. Toss the flour and sugar over the fruit and mix to incorporate. Grease the baking pan with the butter pan and place the fruit into it, spreading it out evenly over the surface. Make the biscuit topping.
Cobbler Biscuit Topping – I love this recipe as it can be done in a food processor.
3 cups flour
1/2 tsp. salt
2 Tbsp. baking powder
2 Tbsp. sugar
8 Tbsp. unsalted butter, cut into small pieces
2 cups heavy cream
Preheat the oven to 350° F. Place the dry ingredients into the work bowl of a food processor. Place the butter on top. Process until it is cumbly then add the heavy cream while running the machine. Pulse the dough together until it forms into a sticky mass.
Flour your hands slightly. Place big pieces of flattened dough over the fruit. Don’t worry if you have holes, the topping will puff and spread lightly over it. Bake for 35 to 40 minutes or until the top is golden brown. Allow to cool slightly before serving. This recipe can be made the day before and re-heated in a 225 degree oven for 20 minutes before serving.
PS from Kimberly: Lottery tickets, nips, cobbler: I’m coming to your house next year.
April 15th, 2009
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