KnitOne,PearlOnion

Happy Valentine's Day

2012-02-14T06:16:00.005-05:00

A vintage valentine served on a lovely Royal Dalton "Cheadle" tea tennis set.

Tennis sets were very popular at the turn of the century to allow a person to carry tea and tea-time treats -- crustless sandwiches, hot buttered toast, scones, and little pastries -- to the table at the same time. Fancy society who held endless tea parties to suit almost any occasion is, no doubt, responsible for the term.

Happy Valentine's Day!

Scallops with Mint Pesto and Couscous

2012-02-12T20:03:00.006-05:00

We had dinner at Singer's house on Wednesday and she made the most delicious pan-fried scallops with mint pesto served on a bed of whole wheat couscous.

Yum.

Before I share the recipe, a word about couscous. It is a grain, typical in Middle Eastern cuisine. Traditional couscous is “semolina sprinkled with water and rolled with the hands to form small pellets, sprinkled with dry flour (to keep them separate), and then sieved.” The instant couscous we enjoy has been pre-prepared and dried and is then rehydrated with liquid…I use chicken or vegetable broth. You can add anything you’d like to couscous such as pine nuts, chopped mint, cilantro, thyme, parsley, raisins, figs, and apricots…anything to gussy up an otherwise basic side dish!

Now for the star of Wednesday’s show!

Scallops with Mint Pesto
From: Martha Stewart

Ingredients
2 cups packed fresh mint leaves (from about 2 bunches)
1/4 cup plus 1 tablespoon olive oil
1/4 cup pine nuts, toasted
1 tablespoon fresh lemon juice
1 garlic clove

Directions
In a food processor, place mint, cup oil, 3 tablespoons pine nuts, lemon juice, and garlic. Process until smooth, 1 to 2 minutes; thin with water if necessary. Season with salt and pepper.

To serve this dish, place a cup or so of couscous prepared according to directions on a plate, place the scallops that have been pan seared on the bed of couscous, then top with the mint pesto and garnish pine nuts.

Elegant and so delicious!

Foodie finished a gorgeous shawl she made to supplement the inventory for the grand reopening of BEAdazzle!, the gift shop at the art center to which we all belong. It's made from a lovely pink and purple self-striping yarn. The pattern calls for knitting on a bias...starting from one point and ending at the other. Foodie found this pattern on ravelry.com.

I’m working on a project using self striping yarn too. It is a pretty substantial shawl that requires six (yes, count em, six) balls of yarn. I just started ball four. It is a straight-forward but time consuming pattern on size 8 needles. It is a gift…hopefully the recipient is not reading this post!

Downton Abbey Cottage Pie

2012-02-06T19:10:00.006-05:00

Why watch the Super Bowl when there is a perfectly acceptable alternative that offers intrigue, passion, deceit, and the occasional laugh?

Bonus....it’s a British production.

And, the costuming is more appealing and the characters are less dodgy. Well, there is the cheeky lady's maid and her conniving sidekick, the footman. And let's not forget the valet's wretched ex-wife, the crooked newspaper mogul, and that little trollup of a maid.

Oh, there's the Turkish diplomat who suffered an untimely and scandalous demise and the scullery maid who's neither mean or manipulative, just maddening.

Besides them, this show offers a refined cast of characters.

My Wednesday evening dinner mates and I gathered for a Downton Abbey marathon on Sunday evening and we thought serving something British was in order so we enjoyed Cottage Pie along with a few pints of Boddingtons.

Wikipedia informs me that Cottage Pie or Shepherd's Pie is a meat pie using any kind of leftover meats and vegetables with a mashed potato crust. Commoners typically made the dish and the name "Cottage" originated from the term describing the modest dwellings of the rural workers who commonly ate the same.

The movie, The Holiday, featured one such cottage. Blimey, I wouldn’t mind that “modest dwelling.”

"Shepherd's pie" is sometimes incorrectly used synonymously with "cottage pie" however, the term “shepherd” is only correct if the dish is made with mutton or lamb...because shepherds herd sheep and not cattle.

What is mutton anyway? The meat of a sheep?

COTTAGE PIE

Ingredients
1 1/2 lbs ground beef (the fattier cuts are probably the tastiest)
1 onion chopped
2 tablespoons garlic
1-2 cups vegetables - chopped carrots, peas
1 can of corn
4 large potatoes
1 stick of butter, divided
1/2 cup beef broth
1 teaspoon Worcestershire sauce
Salt, pepper, other seasonings of choice

Directions
Peel and cut the potatoes and boil in salted water until tender (about 20 minutes).

While the potatoes are cooking, melt 1/2 a stick of butter in large frying pan. This will seem like a lot of butter...it's not. Sauté onions in butter until tender over medium heat, about 5 minutes, then add the garlic and the carrots and sauté for another 2-3 minutes more, then add the peas.

Add ground beef and Worcestershire and sauté until browned. Sprinkle in the salt and pepper. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep the mixture moist moist.

Mash the potatoes with the remaining butter, season to taste and add a bit of milk if they are too thick. I mash potatoes in the very pot I boiled them in….it’s still hot, keeping the potatoes warm and there is one less dish to wash!

Add the corn to the beef mixture and place it in a baking dish, then spread the mashed potatoes on top.

Cook in 400 degree oven for about 30 minutes. Broil for last few minutes to brown the potatoes.

Herbes de Provence

2012-02-04T08:15:00.014-05:00

We had dinner at Architect’s on Wednesday evening and she made a roasted chicken…nobody makes a roasted chicken like Architect.

As I explained in a previous post, she fills the cavity with onions and a lemon (this time she used an orange), and sprinkles the bird with salt, pepper and seasonings, mainly Herbes de Provence, then she sits the bird upright on this contraption and roasts it on her barbeque grill. For the first 15 minutes, she sets all burners on high, then she turns the center burner off and continues cooking over a medium flame for another 60-75 minutes.

We’ve had a mild winter (so far) so the grill is still an option.

Herbes de Provence is a mixture of savory, fennel, basil, thyme, lavender and other herbs typical of Provence, France traditionally gathered along the French countryside. This pretty and delicious blend of herbs is perfect peppered on meats, fish and added to stews and soups.

Architect served the chicken with white and sweet potatoes and carrots roasted in her new oven that she acquired due to the previously mentioned flood courtesy of a destructive little critter. We also managed to polish off 2 ½ bottles of wine.

Foodie helped me correct another knitting blunder...I watched and I think I may be (finally) beginning to understand how to confidently correct mistakes.

This statement may prove to be a bit too cocky.

The Opera Singer

2012-02-01T06:57:00.008-05:00

Daughters and I decided to have dinner at Fellini Café in Media last Monday night and, as is the case every Monday night, it was Opera Night. Younger daughter’s voice teacher serenaded us…it was beautiful. Listen to a sample performance on Opera Night here.

For some reason we can’t upload our video…I will keep trying!

There was a special that night…Roasted Capellini al Pesto and let me tell you it was tasty. As I’ve been known to do, I asked our server to recommend a dish for me and she suggested this harmony of roasted capellini, shrimp, scallops and broccoli tossed in a red pepper cream sauce that was a melody for my senses indeed!

Roasted Capellini al Pesto
Ingredients
12 oz Capellini, uncooked
1 - 7oz jar roasted red peppers, drained and chopped
1 1/4 cup light cream
1/3 cup pesto, homemade or store bought
Grilled shrimp, scallops, chicken
Any vegetable desired

Directions
Pan roast the pasta in some olive oil until it’s just a bit brown. Cook pasta and drain. In the same skillet heat 1 tbsp olive oil and add red peppers, cook 1 minute. Add the cream and simmer until thick, about 3 minutes. Stir in pesto sauce and immediately remove from the heat. Toss with the capellini and top with freshly grated Asiago or Parmesan cheese. Add shrimp, scallops, chicken, vegetables or anything else you desire!

Chicken Pot Pie Cups

2012-01-27T15:44:00.007-05:00

It was Architect's turn to cook but her kitchen is all torn up due to a flood courtesy of a destructive little critter. So we switched nights and I decided to make Chicken Pot Pie. I love Chicken Pot Pie...with its blend of of meat, vegetables, cream, and herbs, it's like heaven on a fork. And - BoNuS - it takes the "what should I make with it?' quandary off the table.

I've posted a recipe for this comfort classic before so I thought I would try something a little different....Chicken Pot Pie Cups. I first saw the inspiration on Pinterest and, as I've been known to do, I gave it my own twist.

Ingredients
2 packages of crescent rolls
1 cup chicken broth (sometimes I use 3/4 c broth and 1/4 c of white wine)
1 bag of frozen veggies. These bags usually include veggies that are diced smaller ...works better in the cups.
2 tablespoons butter or margarine
1 cup chopped onion
2 tablespoons all-purpose flour
1 cup half-and-half
1 tablespoon of garlic (my addition)
1 1⁄2 teaspoons chopped fresh thyme or 1⁄2 teaspoon dried (this time I added some freshly chopped sage and rosemary too)
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
2 cups bite-size pieces cooked chicken (I like to grill mine)

Preparation
Grill the chicken and when cool chop it into small, bite-size pieces. Spray each cupcake cup with cooking spray. Open the crescent rolls -- I used Immaculate Baking Company crescent rolls --and line each cup with a roll, pushing the dough up the sides and along the bottom. Leave some pastry hanging over each cup. Note that you may have to reserve one of the rolls to "patch" some holes.

Put the frozen vegetables in a saucepan, add the stock and the wine, cover and cook over medium heat just until tender, about 5 minutes. Drain, reserving vegetables and broth in separate bowls.

Return the saucepan to medium heat. Add butter, and when melted, add onion and garlic. Cook, stirring occasionally, 3 to 5 minutes until soft. Stir in flour and cook 2 minutes more. Gradually whisk in reserved broth, then half-and-half, herbs, salt and pepper. Cook, stirring often, until thick and hot, about 5 minutes. Remove from the heat; stir in chicken and cooked vegetables.

Spoon the chicken mixture into the prepared cupcake cups, flip the hanging dough over the top of the mixture and bake at 375° for 25 minutes or until the dough is browned.

I don't have small children any more but this would be a hit with kids! Beef stew or any vegetable stew would also work.

We had a lovely bottle of French red wine from the Rhone Valley, Perrières. The bottle says that "The vineyard is cultivated following strict biodynamic principles." Oh. Regardless of the fancy-pants standards, the wine was very tasty!

The Side Fringe Scarf

2012-01-25T06:10:00.011-05:00

Younger Daughter visited Swarthmore's local knitting store Finely, A Knitting Party and while there, she saw a side-fringed scarf. This fancy feature was achieved by pulling stitches out from the side of the scarf once fully knitted. She bought the required balls of yarn, a chunky Berecco "Sundae,"
in a variegated cobalt blue -- Snozzberry -- and proceeded to explain the look to me. Getting a headache and unable to completely comprehend how one might attempt such an undertaking, I handed her my size 13 needles, she casted on 20 stitches and she knitted....and knitted. Since this was a chunky yarn and rather large needles, the knitting went quite quickly.

When the mysterious creation was about 36" long (all knit stitches) we moseyed on back to the knitting store where Natalie, the shop's very helpful and capable knitting assistant, explained what daughter had to do next.

1. Bind off 14 to 16 stitches depending on how long you want your fringes.
2. Secure the bound off stitches.
3. Begin to unravel the unbound stitches working from the middle of the row to the edge of the row....from the inside to the outside.
4. Repeat Step 3, working your way down the scarf to the last row.
5. Like magic.... You have a side fringed scarf!
6. Enjoy!

With wear, the fringes will tighten up so don't bind off too many stitches in Step 1. I think Younger Daughter did a fantastic job...great University of Delaware color too. What we thought would be fairly insurmountable, turned out to be quite doable. Great project for an advanced beginner or intermediate knitter.

Beer Chuck Roast

2012-01-22T05:54:00.011-05:00

Perfect Sunday dinner idea.

This Beer Chuck Roast was cooked for five hours in a bottle of good beer. Some would say this is a waste of a perfectly good bottle of beer. I say it's a perfectly good way to showcase the versatility of beer...and beef.

Chuck is an economical and hearty cut of beef, typically tough and fatty, so the solution for a shredded, mouth-watering, flavor-packed encounter is to cook Chuck -- and similar cuts -- slowly in liquid....like beer.

I have also used wine, cola and ginger ale but yesterday was a beer kind of day.

For the record..I didn't plan a Beer Chuck Roast post but I sat down to eat dinner and the plate screamed "take my picture." So I did and wrote a post.

The plate didn't really scream...personification.

First, I added a thin coating of olive oil to my Dutch oven and seared the beef on both sides. Then I added one roughly chopped sweet Vidalia onion and minced garlic, about 2 or 3 cloves. Once the onions became translucent, I poured in the beer and simmered for four hours. I added carrots and simmered another hour. I served this deliciousness with broccoli and mashed sweet potatoes. Yum.

My beer braising choice...16 Mile Blues' Golden Ale. I was curious about the name of this brewing company so, as I've been known to do from time-to-time, I did a little research. 16 Mile Brewing Company tells me that "The 16 Mile Brewing Company name harkens back to the late 1700’s when Georgetown (Delaware) was still known as Pettijohn’s old field, a rather isolated town, centrally located in Sussex County. The area was “16 miles from anywhere” in the county and was the best place for farmers, merchants, and politicians to meet to conduct official business."

Now I know.

Butternut Squash Lasagna

2012-01-21T08:25:00.009-05:00

We had dinner at Foodie’s house on Wednesday – always a treat – and she made Butternut Squash Lasagna. The particular lasagna calls for a Béchamel Sauce to moisten the layers so what better source to consult about this classic velvety blend of butter, flour and milk than Ms. Julia Child. Julia explains that “Sauce Béchamel in the time of Louis XIV was a more elaborate sauce that it is today. Then it was a simmering of milk, veal, and seasonings with an enrichment of cream. In modern French cooking, a Béchamel is a quickly made milk-based foundation requiring only the addition of butter, cream, herbs or other flavorings to turn it into a proper sauce.”

Well, Foodie’s sauce was a proper sauce indeed because this lasagna was delicious.

First, I share how to make a proper Béchamel Sauce…according to Julia, page 57.

Sauce Béchamel
“In a heavy sauce pan, melt 2 Tablespoons of butter over low heat. Blend in 3 Tablespoons of flour and cook slowly, stirring with a wooden spoon until the butter and flour froth together for 2 minutes, without coloring. This is now a white roux.

Remove the roux from heat. As soon as the roux has stopped bubbling, pour in 2 cups of heated milk and ¼ teaspoon of salt OR 2 cups of heated chicken stock. Immediately beat with a wire whip to blend liquid and the roux, gathering in all bits of roux from the inside edges of the pan Set saucepan over moderately high heat and stir with a wire whip until the sauce comes to a boil. Boil for 1 minute, stirring. Whip in salt and pepper to taste. Add 2 Tablespoons of butter or herbs to enrich the sauce.”

If lumpy: Force the sauce through a sieve or whirl it in a blender then simmer for 5 minutes.

Can’t you just hear Julia saying “whirl it in a blender?”

If too thick: Thin out with milk added gradually

If too thin: Either boil it down or add 1 Tablespoon of butter made into a paste with a ½ Tablespoon of flour.

Butternut Squash Lasagna
1 box of Barilla ready-to-use lasagna noodles
One butternut squash or a bag of butternut squash from Trader Joes
2 Tablespoons Olive Oil
4-6 cloves of Garlic
4 cups of Béchamel sauce
Parmesan cheese – enough to use generously between each layer
1 cup Mozzarella cheese
Fresh Sage leaves

Dice the butternut squash and sauté in olive oil and garlic until slightly caramelized. Add chicken broth to moisten, cover and simmer until tender, about 15-20 minutes depending on how large the diced pieces are. When done, mash with fork.

Place a layer of squash in the bottom of a baking dish, add the noodles, then butternut squash, top with several spoonfuls of Béchamel sauce, but do not completely cover the squash, top with parmesan cheese. Repeat. End with Béchamel to cover the noodles. Top with mozzarella cheese, parmesan cheese and sage leaves and bake for 45 minutes at 350 degrees.

A little fancy and full of flavor. Plate with a lovely Caesar salad and a nice bottle of red wine. For dessert, pumpkin bread….

The Art of the Parallel Park

2012-01-17T06:08:00.022-05:00

Younger daughter is determined to get her driver’s license before the end of her fairly-long winter break on February 5th so she scheduled her driving test before she returns to school. She is fairly confident that she will pass. There are a few things we still need to work on:

1. Slow down when heading into a turn. When I admonished her about this little gaffe she replied….”Mom, you’re the only person I know who slows down when heading into a turn!” Really?! Once I set Trixie straight, she is now making very nice turns and I have peeled myself away from the passenger window.

2. Better judge distance on your right. There are some bushes in Wallingford that wishes she mastered this lesson sooner. She only slightly brushed them but embellishment makes for a better story.

3. Parallel Parking. The bane of a new driver’s existence. I did the typical parent thing and put two metal trash cans simulating a parking space in the street for her to park between….perhaps I should have used plastic cans. Regardless, this lesson is going swimmingly and to help illustrate the experience, I staged a little demonstration with these toy cars (notice the Mini):

Wait, what?

I am in the space!

This space ain't big enough for the three of us....

This is, of course, an exaggeration at the expense of my good-natured daughter. In the unlikely event that any PennDot driving testers or insurance company representatives follow this blog, please know that she is an excellent and responsible driver and her minor blunders are part of the learning experience.

My trash cans were dented already anyway.

Thank you to Champion Driving School for the excellent and professional driving instruction.

© KOPO

TiMpAnO

2012-01-15T06:28:00.019-05:00

I had some frozen meatballs and sausage left over from our Christmas dinner so I decided to make Timpano. But first, for inspiration, I watched the movie “Big Night.” Big Night is the story of two brothers who immigrated from Italy and opened an Italian restaurant. The restaurant is struggling and they are trying to save the same from certain bankruptcy. One brother, Secondo, the businessman of the duo, tries – in vain – to convince his irascible chef brother, Primo, to offer mainstream and predictable food to encourage patrons. The idealistic chef is insistent and believes that when impeccably prepared, traditional Italian foods are offered the palate of the public will eventually change and the people will then come. Primo says “To eat good food is to be close to God.” Italian Food is the star of this movie and the leading lady is the “Timpano.”

Timpano is a traditional Italian dish that is large, hearty and can feed a lot of hungry people. You can make this dish with any pasta (the tubular varieties work best), meat or cheese, such as leftover spaghetti and meatballs. The pasta is served inside a crust and the result is total bliss. To make Timpano, you need a Timpano bowl or basin. I ordered my 14” enamel Timpano basin from amazon.com. It came in different colors and I ordered my favorite color, red. The basin is oven and freezer safe with a baked on porcelain enamel finish that makes it easy to clean.

Ingredients
2 packages of store-bought puff pastry dough
1 large container of Ricotta Cheese combined with an egg and Parmesan cheese
2 cupa of Italian Blend Cheese
2-4 cups of meat, sliced into bite-size pieces (meatballs, sausage, pork, grilled chicken…mix it up!)
4 hard boiled eggs
4 cups of sauce (gravy)
1-2 pounds (depending on how many people you are feeding!) of ziti, penne or rigatoni pasta that's been boiled to al dente (still a little chewy…it will cook some more while being baked)
2 tbsp. of olive oil

All ingredients should be at room temperature for easy handling and to not pre-cook the puff pastry.

Directions

Coat the bottom of the Timpano pan with a thin layer of olive oil or butter and line the pan with the puff pastry.

Begin to layer the ingredients.

Pasta

Ricotta

Eggs

Meat

Cheese

It's like you’re making a lasagna. Repeat the layers.

To seal the Timpano shell, place a second sheet of puff pasty over the mixture to meet the bottom sheet pinch together to seal. Poke holes in the top of the puff pastry to allow air to escape during baking. Brush with olive oil.

Bake the Timpano at 400° for 45-60 minutes. Check periodically and if the crust begins to burn, cover with foil.

Serving
To remove the Timpano from the pan cover the top of the timpano with a large plate and flip the pan over so that the Timpano comes out upside-down onto the plate.

The mixture has to solidify before you can cut it so let it rest for 20 minutes after removing it from the oven.

Timpano is traditionally into "V" shaped slices, like a pizza or pie. Serve with a nice salad and a good bottle of Italian red wine.

What I will do differently next time.

Next time, I will use a smaller, oven-safe bowl. The Timpano bowl I purchased is lovely, but too large and cumbersome to work with. I am thinking about mini-Timpanos...how fun would that be!

Frozen pie crust may be easier to work with than the puff pastry and next time I will try that instead.

The whole wheat pasta did not work for me. Some recipes just scream for the more traditional stuff!

I’ll be more generous when greasing the bottom of the bowl prior to filling it with the Timpano ingredients.

Much like flipping a cake, flipping the Timpano can be tricky business so I’ll loosen the sides of the Timpano with a small spatula. One side did not survive as neatly as hoped. My photo is strategically positioned to spare you the buckle but it's important to talk about our mishaps so we can learn from them.

I combined the pasta with gravy before I filled the Timpano, but I did not add more gravy with each layer…next time I will. It was a little dry, but I offered extra gravy when serving.

My layers weren’t as obvious as I hoped when I sliced into the Timpano so next time when filling, I will make each layer a little thicker. The dished solidified nicely though.

Spicy Chocolate Cupcakes with Coffee Frosting

2012-01-14T07:19:00.010-05:00

I had a business dinner to attend Wednesday evening so I knew I would miss the first half of our weekly dinner gathering. Not being in possession of the salad bowl and knowing better than to interfere with the wine-drinking ritual, I asked if I could bring dessert.

Dessert it was.

I decided to make Spicy Chocolate Cupcakes with Coffee Frosting. I had never made these before but got the idea to blend non-traditional ingredients from watching Cupcake Wars. I started with an organic chocolate cake mix and doctored it up. It called for 1 1/3 cup if milk and I infused the milk with strongly brewed Yogi Aztec Sweet Chili tea..... I love Yogi teas because they are good and each tea bag extends an inspirational message…the message from the tea bag I used “Together we can do what we can never do alone.” See, pure inspiration! I also added just a pinch of red pepper powder. I filled my pretty red and white Martha Stewart cupcake holders using my trusty ice cream scoop (best kitchen hint ever shared) and baked as directed.

While the cupcakes were baking, I made the frosting. I trolled the intranet (actually my intern trolled for me) for a coffee frosting recipe and decided to use a simple one from allrecipes.com.

Ingredients
2 cups confectioners' sugar
1/4 cup butter, softened
3 tablespoons strong brewed coffee
1 teaspoon vanilla extract

Directions
Beat together confectioners' sugar, butter or margarine, coffee, and vanilla until smooth. Add more liquid or confectioners' sugar as needed.

I used strongly brewed instant espresso instead of regular coffee. I sprinkled each cupcake with a little Equal Exchange Spicy Chili Cinnamon Cocoa mix.

These cupcakes were both pretty and delicious....not too sweet with a subtle spiciness.

The Bicycle Dress

2012-01-07T15:54:00.013-05:00

I love bicycles.

When we were in Italy, I could not resist taking photos of the wheeled beauties propped up against the charming old walls and trees of the towns we visited.

Biking is one of the most efficient ways to travel about locally in Europe and I had a blast shutter-bugging while walking around!

One day we stopped to have a cappuccino in a Lake Garda café and providence called to say thank you for noticing Italy's beautiful bikes because our caffeinated bliss was served in these fanciful little mugs..I just had to bring one home!

Fast forward nine months to this week. I’m strolling around Anthropologie with younger daughter and I spot this little lovely. I left without it but could not stop thinking about it…. I even “stalked” it on anthropologie.com that night.

So, the next day I raided my 2011 piggy can, go back to the store and I take this bicycle-clad treasure home. I love the vintage-like feel of this dress and, BONUS, it has pockets and detachable straps. I’m thinking of pairing it with a little denim jacket or a knitted shrug in blue…maybe orange…I don't know, I can’t decide. Sigh.

I was meant to have this dress.

Close up of bicycle detail.

You can read about the history of the bicycle here.

Resolutions vs. Goals

2012-01-02T10:39:00.009-05:00

We all make resolutions for each New Year. I have a few and they seem realistic, doable. We approach them with the best of intentions and hope that by the end of the year we can reflect back with success. Besides the Dutch oven I vow to acquire in 2012, here are my other (modest) resolutions or goals:

1. I will bring my lunch at least three days per week and put $5 in my piggy bank for each day I do. By my calculations, based on 20 working days in a month, that piggy will be stuffed with about $720 by this time next year. It’s not really a piggy bank, it’s a coffee can that I duct tape shut so I can’t easily raid it, but that’s a detail.

2. I will finish the knitting projects I have on the needles and I will complete the new projects I start. I think my projects may be too ambitious or perhaps (and more likely) I’m just a procrastiknitter or lazy or both.

3. I will continue practicing Yoga and ZUMBA…I like the variety and I have met some wonderful people. I should mention that I am not very coordinated and this makes for an interesting ZUMBA experience and I cannot hold the tree pose without some possible limb pruning.

4. I will throw a decent bowl on the pottery wheel! I will do my best to keep more clay on the wheel than on me because I suspect the clay is fundamental to the bowl-making process.

5. And finally, I will read more books and blog about those I like. Here’s some on my hopeful list:
• “The Table Comes First: Family, France and the Meaning of Food” by Adam Gopnik. I heard this guy speak and he’s a riot.
• “Nudge” by Richard Thaler and Cass Sunstein because it’s never too late to be inspired to make better choices.
• “Love in the Time of Cholera” by Gabriel Garcia Marquez. If you saw Serendipity, that’s basically the gist of this book …believe in happy accidents and that fate will eventually intervene.

What’s the difference between a resolution and a goal anyway? Let’s find out, shall we?

French Pot Roast

2012-01-01T09:32:00.007-05:00

Happy New Year dear readers!

As has been the tradition for the past several years, we welcomed the New Year while enjoying a lovely dinner at Architect’s house…and I made my first resolution – I’m getting a Dutch oven! She and Mr. Architect made the most delectable French pot roast in their Dutch oven that was just melt-in-your-mouth tender. In addition to the carrots and onions that happily simmered away with the beef, we also devoured roasted root vegetables. It was all very delicious and, of course, the company was delightful.

I walked in and was greeted with a Dirty Bellini. A Bellini is a mixture of Prosecco and peach juice…adding a splash of Campari makes it dirty! Then there was the cheese tray that included a wonderful cream cheese slathered with pepper jelly. Do serve this at your next gathering….the surprising combination of spicy and creamy will make this a “can-you-bring-that-jelly-cheese-thing” hit. After enjoying a homemade pasta appetizer served with a gorganzola and walnut cream sauce, the Pièce de résistance was dished! YUM.

French-Style Pot Roast
November-December 2007 Edition of Cooks Illustrated

Ingredients
1 boneless chuck-eye roast (4-5 pounds), pulled apart into 2 pieces and fat trimmed
2 teaspoons kosher salt
1 bottle medium-bodied red wine
10 sprigs fresh parsley plus 2 tablespoons minced leaves
2 sprigs fresh thyme
2 bay leaves
Ground black pepper
4 ounces bacon, preferably thick-cut, cut crosswise into 1/4-inch pieces
1 medium onion, chopped fine
3 medium garlic cloves, minced or pressed through garlic press
1 tablespoon unbleached all-purpose flour
2 cups beef broth
4 medium carrots, peeled and cut on bias into 1 1/2-inch pieces
2 cups frozen pearl onions
3 tablespoons unsalted butter
2 teaspoons sugar
1/2 cup water
10 ounces white mushrooms, wiped clean, stems trimmed, halved if small and quartered if large
Table salt
1 tablespoon powdered unflavored gelatin bloomed with a ¼ cup of cold water

Directions
1. Season meat with kosher salt, place on wire rack set in rimmed baking sheet, and let rest at room temperature for 1 hour.

2. Meanwhile, bring wine to simmer in large saucepan over medium-high heat. Cook until reduced to 2 cups, about 15 minutes. Using kitchen twine, tie parsley sprigs, thyme sprigs, and bay leaves into bundle.

You can also bundle herbs in cheese cloth.

3. Pat beef dry with paper towels and season generously with pepper. Tie three pieces of kitchen twine around each piece of meat to keep it from falling apart.

4. Adjust oven rack to lower-middle position and heat to 300 degrees. Cook bacon in large Dutch oven over medium-high heat, stirring occasionally, until crisp, 6-8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and reserve. Pour off all but 2 tablespoons fat; return Dutch oven to medium-high heat and heat until fat begins to smoke. Add beef to pot and brown on all sides, 8-10 minutes total. Transfer beef to large plate and set aside.

5. Reduce heat to medium; add onion and cook, stirring occasionally, until beginning to soften, 2-4 minutes. Add garlic, flour, and reserved bacon; cook, stirring constantly, until fragrant, about 30 seconds. Add reduced wine, broth, and herb bundle, scraping bottom of pan with wooden spoon to loosen browned bits. Return roast and any accumulated juices to pot; increase heat to high and bring liquid to simmer, then place large sheet of foil over pot and cover tightly with lid. Set pot in oven and cook, using tongs to turn beef every hour, until dinner fork flips in and out of meat, 2 1/2 to 3 hours, adding carrots to pot after 2 hours.

6. While meat cooks, bring pearl onions, butter, sugar, and 1/2 cup water to boil in large skillet over medium-high heat. Reduce heat to medium, cover, and cook until onions are tender, 5-8 minutes. Uncover, increase heat to medium-high, and cook until all liquid evaporates, 3-4 minutes. Add mushrooms and 1/4 teaspoon table salt; cook, stirring occasionally, until vegetables are browned and glazed, 8-12 minutes. Remove from heat and set aside. Place 1/4 cup cold water in small bowl and sprinkle gelatin on top.

7. Transfer beef to cutting board; tent with foil to keep warm. Allow braising liquid to settle about 5 minutes; then, using wide, shallow spoon, skim fat off surface. Remove herb bundle and stir in onion-mushroom mixture. Bring liquid to simmer over medium-high heat and cook until mixture is slightly thickened and reduced to 3 1/4 cups, 20-30 minutes. Season sauce with salt and pepper. Add softened gelatin and stir until completely dissolved.

8. Remove kitchen twine from meat and discard. Using chef’s or carving knife, cut meat against grain into 1/2-inch-thick slices. Divide meat among warmed bowls or transfer to platter; arrange vegetables around meat, pour sauce on top, and sprinkle minced parsley. Serve immediately.

I imagine that this would be absolutely divine the next day as well.

Roasted Garlic Mashed Red Potatoes

2011-12-26T12:39:00.012-05:00

I hope you all had a great Christmas. I had a houseful and I enjoyed every minute of it….preparing, eating, laughing and a bit of responsible debauchery too! Older daughter set a beautiful table with my newly acquired mismatched silver and equally mismatching goblets and chairs (which added an informal "chic" to our dinner) and a great centerpiece of winter greens I got at Home Depot two – yes two! – weeks ago for $9.99. I’ve had the polka dot runner for years, an acquisition from Pier 1, and the Spode knock-off plates are from Target. See, you don’t have to spend a fortune to look like you did!

As you’ve heard me say many times, there’s no such thing as too much garlic..for more than the flavor it adds to food. Garlic is rich in antioxidants and is known to prevent heart disease, high cholesterol, high blood pressure and boost the immune system. During WWII, soldiers were given garlic to help prevent gangrene. So you see, not only is this spicy little bulb good, it’s also good for you!

Garlic’s flavor mellows as it’s cooked and I decided to roast some and add a couple of tablespoons to our Christmas mashed potatoes. The original recipe the the mashed potatoes from allrecipes.com calls for boiling garlic cloves with the potatoes, but I thought that roasted garlic would add a more subtle flavor.

Preheat the oven to 400°.

Cut the tops off of a garlic bulb and brush with a bit of olive oil.

Place each garlic bulb in a cupcake tin and bake for 35 minutes.

When done, peel the skin from each clove, place in a small bowl and mash into a paste.

Roasted Garlic Mashed Red Potatoes
8 medium red potatoes, quartered with skins on
2 tablespoons of roasted garlic
½ stick of butter (I used a Kerrygold Herbed Butter)
½ cup to 1 cup of fat-free milk, warmed
Salt & Pepper to taste
¼ cup grated Parmesan cheese

Directions
Place potatoes in a large pot; cover with water. Bring to a boil. Reduce heat; cover and simmer until the potatoes are very tender. Drain well. Add the roasted garlic, butter, milk and salt and mash until potatoes are not whole; the mixture will be chunky this is not a smooth or creamy mashed potatoe! Stir in Parmesan cheese and serve.

These potatoes are so delicious. The herbed butter and the roasted garlic are just perfect together.

I am linking this post to Between Naps On The Porch Tablescape Thursday.

Be Merry!

2011-12-23T06:26:00.002-05:00

Remember the letters I made in pottery class? Well here they are all glazed and hung. I saw the idea in a magazine (I can't remember which one or I would attribute credit!) and thought it was the cutest! A stick from my yard, a roll of twine, my clay letters and we have a homemade greeting! I think I'll add some mini white lights for a bright touch.

The Ornament Exchange

2011-12-19T06:52:00.009-05:00

I host a Holiday Party each year. It’s known as the Ornament Exchange and along with the spirits, food and the company of cherished friends, we play a “Yankee Swap” game with Christmas ornaments. The more “interesting” ornaments are swapped more frequently making this a game of cunning strategy. We have a blast each year and everyone walks away with an ornament (some more coveted than others). Here is mine…a shark in a hula skirt, donning a purse, sunglasses and a beaded necklace!

This year’s party was an eco-friendly soiree. I borrowed some suggestions from “A Few Steps,” an organization with a mission to promote leaner, cleaner energy in the communities surrounding Swarthmore, PA. Virtually nothing at the party was disposable. I used cloth banquet napkins (a 12-pack from Target for $9.99) lovely holiday dinner plates that I collected over the years and 36 silver forks in varying patterns that I bought from a little shop in Swarthmore called The Shoppe on Park…another good thing – support your local businesses!

So, I stress about the food every year and this year I turned to my Wednesday evening dinner mates for guidance…they counseled me to serve limited choices of meat. Next, I wanted some direction on serving portions (being Italian, I am always fearful that there won’t be enough food). So I turned to Answers.Ask.com who explained that the rule of thumb is ½ lb. of uncooked meat per person, ¼ lb. of side dishes per person (2-3) dishes. Armed with this information, I planned the menu that included baked ziti, sausage and meatballs, pistachio chicken, fig glazed pork tenderloin and a family favorite, stuffing – from a recipe my dad clipped from a magazine many years ago. I also made the most adorable Santa hat cupcakes I saw on Pinterest.com.

I decided to make a red velvet cupcake with cream cheese icing. I used a mix – but it was very good mix from the Barefoot Contessa…it came complete with instructions to make the cream cheese icing. I sliced the stems off of small strawberries and placed them sliced-side down on top of the frosted cupcake. Next, I piped some “fur” around the brim of the hat and added a dollop of icing on top for a pom-pom. Santa would be so pleased!

We had a blast creating yet another memory!

The Lawyer’s Cabinet

2011-12-11T06:49:00.013-05:00

I see this cabinet in the Pottery Barn catalog and I love it -- everything about it – but at $1,499 it’s not in the budget.

Too bad.

Until one day I’m meandering around my office storage area and I see this poor old, scratched-up lawyer’s cabinet that I always loved and I get an idea. I ask if I can buy it for a nominal amount and into the back of the Subaru it goes.

I love my old Subaru.

Here is a photo….not very pretty – yet – but I see possibilities. It doesn’t have the window grilles like the inspiration piece, but I am not deterred…that’s a detail I know I can fix.

Read on.

So, I trot into Home Depot (because you know mine is the house Home Depot built) with the photo of the inspiration cabinet and mosey on over to the Martha Stewart paint section (we also know from previous posts that Martha is my idol) and I buy a quart of her eggshell finish (satin gloss) paint in BARN RED. I give this neglected jewel a good sanding, then a good wipe, and I begin the colorific transformation. Oh, I forgot….I also added a shelf.

This piece does not have the “grilles” you see in the lovely inspiration piece so with the painting almost done, I order custom grilles from Screen It Again.

This is an amazing site. You follow the ordering tutorial and in about two weeks, you got yourself some custom-ordered window grilles to gussy up any plain window. I painted them before adhering to the cabinet windows, which, by the way, was a snap because I ordered stick-on grilles!

After I stick the grilles on the cabinet glass, I am pee-my-pants pleased with how this cabinet turned out. Sorry, but I am.

My metaphoric substitution is not as tall as the inspiration piece and the doors open instead of slide. I replaced the dull metal pulls with fun “clock” knobs I found at Anthropologie for $8 a piece. The catalog description says that the inspiration cabinet is “finished by hand for exceptional depth of color.” There’s one feature both pieces share!

Entire cost of this project....about $60.

At some point, I will replace the solid panels on the bottom with some glass and custom grilles, but for now, I am quite content.

I am linking this post to Primitive & Proper Piece of Work Wednesday.

The Bottle Bag

2011-12-08T06:27:00.008-05:00

I’ve been wondering about this and finally, the Wine & Spirits stores in PA now offer an eco-friendly and oh-so-clever way to transport alcoholic purchases. It’s a reusable bag available at check out for .99 that holds six bottles of libations comfortably. It seemed so wasteful to me that the clerks had to put the bottle inside of a paper bag to put into another plastic bag. You could, of course, take one of the great boxes offered when you buy multiple bottles of your favorite spirit but then you risk being bushwhacked by impending movers who stockpile the corrugated treasures.

Between this little find and the Chairman’s Selection wines, it’s now a downright pleasure (ok, an overstatement) to visit the stores. Finewineandgoodspirits.com explains that “The Chairman’s Selection™ program offers consumers select, highly rated wines and spirits at often the best prices in the United States. While the greatest numbers of selections
are from California, the program has grown to include wines from all over the world.” I have found some very reasonably priced, tasty gems using the Chairman’s Selection as my go-to guide. New and unique vintages arrive regularly and I usually add at least one of The Chairman’s Selection choices when I visit to buy multiple bottles of my favorite house red from Italy, Cantina Zaccagnini.

Visit Fine Wine & Good Spirits for wine promotions and suggestions, great party planning ideas, research resources and even live chat!

The liquor stores in PA were formerly known as State Stores because the PA Liquor Control Board manages the alcohol beverage industry in PA. So here’s my question… why not Commonwealth Stores since PA is indeed a Commonwealth? Can you name the other Commonwealths in the United States?

Roasted Root Vegetables with Cranberries

2011-12-05T19:31:00.004-05:00

I don't think I need to say too much more about these roasted root vegetables we had at Foodies. Onions, and squash, and sprouts...oh my!

One word. Delicious.

The Irish Funeral

2011-12-01T06:38:00.007-05:00

So, we had an Irish funeral for Architect's beagle, Louie. He was a sweet old boy and a very grateful pup; an adoptee from the SPCA. Like all good Irish funerals, we ate, sang, laughed, and drank Finnegan's Irish whiskey....we had a good time memorializing a good dog.

We all brought something to the gathering and Foodie brought a "mystery" chocolate cake. Foodie made us guess the secret ingredient and after several dud responses, including zucchini, I guessed "BEETS" which was, surprisingly, correct. It was delectable and I just had to have the recipe which I now happily share with my dear readers.

Chocolate-Beet Cake
From: davidlebovitz.com

8 ounces beets, unpeeled, rinsed and scrubbed free of dirt
7 ounces bittersweet or semisweet chocolate (70% cacao solids), chopped
1/4 cup hot espresso (or water)
7 ounces butter, at room temperature, cubed
1 cup flour
3 tablespoons unsweetened cocoa powder (the darkest you can find, natural or Dutch-process)
1 1/4 teaspoon baking powder
5 large eggs, separated, at room temperature
pinch of salt
1 cup superfine sugar

1. Butter an 8- or 8 1/2 inch (20 cm) spring form pan and line the bottom with parchment paper.

2. Boil the beets in salted water with the lid askew until they’re very tender when you stick a knife in them about 45 minutes. Drain then rinse the beets with cold water. When cool enough to handle, slip off the peels, cut the beets into chunks, and grind them in a food processor until you get a coarse, yet cohesive, puree. (If you don’t have a food processor, use a cheese grater.)

3. Preheat the oven to 350ºF (180ºC).

In a large bowl set over a pan of barely simmering water, melt the chocolate, stirring as little as possible.

4. Once it’s nearly all melted, turn off the heat (but leave the bowl over the warm water), pour in the hot espresso and stir it once. Then add the butter. Press the butter pieces into the chocolate and allow them to soften without stirring.

5. Sift together the flour, cocoa powder, and baking powder in a separate bowl.

6. Remove the bowl of chocolate from the heat and stir until the butter is melted. Let sit for a few minutes to cool, then stir the egg yolks together and briskly stir them into the melted chocolate mixture. Fold in the beets.

7. In a stand mixer, or by hand, whip the egg whites until stiff. Gradually fold the sugar into the whipped egg whites with a spatula, then fold them into the melted chocolate mixture, being careful not to overmix.

8. Fold in the flour and cocoa powder.

9. Scrape the batter into the prepared cake pan and reduce the heat of the oven to 325ºF (160ºC), and bake the cake for 40 minutes, or until the sides are just set but the center is still is just a bit wobbly. Do not overbake.

Let cake cool completely, then remove it from the pan.

Spread with crème fraîche before serving.

The author says that this cake tastes better the next day and he is right....I had a piece the next evening and the flavors incorporated so beautifully. Perhaps one of the best treats I ever had!

The A&P Pasta Bowl

2011-11-25T17:50:00.011-05:00

Sometimes you leave moms with more than a full belly and leftovers on Thanksgiving! My mom gave me this gorgeous pasta bowl that belonged to my beloved Italian Grandmom. I have fond recollections of countless ravioli and pasta dinners served in this bowl…how I miss those days! If my siblings and cousins remember this bowl, do chime in! It has a little crack in it but I don’t care….I’ll use it anyway and think of my Grandmom each time.

The stamp on the bottom says RRP & Co, Roseville, OH and my mom believes the bowl is over 60 years old. Sister found a vintage Roseville pasta bowl on ebay that is very similar to mine, The article Uncommon Clay: Ohio Art Pottery from the Paige Palmer Collection says "The secret of the company's success was its ability to produce hand decorated pieces along with commercial dinner wares and premiums for A&P Company."

My guess is that my Grandmom purchased this bowl at the A&P grocery store that used to be on Fairmount Avenue in the Fairmount section of Philadelphia. I remember walking to the A&P with my Grandmom and playing on the Eastern State Penitentiary wall.

My Grandmom....just like I remember her!

Pan-Roasted Brussels Sprout Gratin with Shallots and Rosemary

2011-11-24T10:01:00.011-05:00

Happy Thanksgiving everyone! “There is nothing more honorable than a grateful heart” and even with life’s minor inconveniences and the occasional natural disaster, we all have much for which to be thankful.

I am heading to my Mom’s house today and my mission was to bring desserts and a side dish. The desserts were easy…I bought a Pumpkin Pie and ordered a Banana Cream Pie from the Hotel DuPont in Wilmington, DE. So decadently good! BUT, not wanting the desserts to out-shine the side dish, I decided to make something different and special…Pan-Roasted Brussels Sprout Gratin with Shallots and Rosemary. I found this recipe on finecooking.com and the description touts “this rich, creamy side dish is a guaranteed crowd-pleaser. Brussels sprouts, pan roasted in brown butter until tender and nutty, are mixed with sweet, earthy Gruyère and topped with crisp breadcrumbs.” With a description like that, I felt downright inspired to try it.

Pan-Roasted Brussels Sprout Gratin with Shallots and Rosemary
1-1/2 lb. Brussels sprouts, trimmed
2 large shallots, halved
4 Tbs. unsalted butter
Kosher salt and freshly ground black pepper
1-1/4 cups heavy cream (I used ½ & ½ )
1-1/4 cups finely grated Gruyère (about ½ block)
1/4 tsp. freshly grated nutmeg
1/8 tsp. cayenne
1/2 cup panko crumbs
1/2 cup finely grated Parmigiano-Reggiano
2 tsp. finely chopped fresh rosemary

Position a rack in the center of the oven and heat the oven to 375°F.

Slice the Brussels sprouts in half

Thinly slice the shallots.

In a 12-inch oven-safe skillet, melt the butter over medium heat. Continue to cook the butter until it begins to brown and smell nutty. Set aside 1 Tablespoon of the browned butter in a medium bowl.

Add the Brussels sprouts, shallots, 2 tsp. salt, and 1/2 tsp. pepper to the pan and toss to combine. Cook, stirring occasionally, until the Brussels sprouts and shallots begin to soften and brown in spots, about 6 minutes. Remove the pan from the heat. I covered the pan so the Brussels spouts could cook a little more. Because I had to transport this dish, I transferred the mixture to a baking dish, but the directions say to bake it right in the oven-save pan.

Meanwhile, in a 2-quart saucepan over medium heat, combine the cream, Gruyère, nutmeg, cayenne, and 1/4 tsp. salt. Heat until the cheese is melted, whisking occasionally, about 4 minutes. Do not boil. Add the sauce to the Brussels sprouts, carefully stirring to combine.

Add the panko, Parmigiano, rosemary, and a pinch of salt to the reserved butter and mix thoroughly. Spread the panko mixture on top of the sprout mixture.

Bake until the crumbs are browned and the Brussels sprouts are tender, 10 to 15 minutes. Let cool for about 5 minutes before serving.

Vietnamese Beef Noodle Soup (Pho Bo)

2011-11-21T06:22:00.015-05:00

We had dinner at Singers house on Wednesday and she made something I never had…a traditional Vietnamese Beef Noodle Soup (Pho Bo). Singer adapted this version from a recipe in Slow Cooker Revolution by the editors of America's Test Kitchen. One of the spices featured in this soup is star anise.

Star anise is a beautiful spice and the origin of its name is quite obvious! With a licorice taste, it's the seed pod of an evergreen tree grown in southwestern China and Japan and it is often featured in slow-cooked and long simmered Asian dishes such as the Pho Bo soup we enjoyed. It is also the “star” of many Indian stews and curries. Add whole star anise in slow cooked or simmered dishes and, like bay leaves or cloves, discard before serving.

Star anise is typically sold Asian supermarkets and specialty stores, like Whole Markets. Store star anise in a sealed container in a cool dark place…it will retain its flavor for several months!

Vietnamese Beef Noodle Soup (Pho Bo)
Soup Base
4 cups Chicken Broth-- low sodium
4 cups Beef Broth - throw in a few meaty beef bones, par-boiled to remove any impurities.
1-2 lbs of beef flank, chuck or brisket (Singer used brisket -- season with salt and pepper)
1 4 inch piece of Ginger -- sliced lengthwise
1 onion -- peeled and sliced in half
4 smashed and peeled garlic cloves
2 cinnamon sticks
4 star anise seed pods
1 stalk of lemongrass-- broken in half
4 cloves
1/4 Cup of fish sauce
2 Tablespoons soy sauce
2 Tablespoons sugar

Place sliced ginger, onion and garlic on a baking sheet and broil until charred slightly. This helps these flavors “bloom” when used in a slow cooker. Place the charred ingredients into a large slow cooker then add broth, and all other items. Cook on low for 9-11 hours or on high for 5-7 hours. Occasionally skim the surface and add water as needed.

When finished, remove beef first and reserve. Strain for a clear broth and discard all the other solids. Remove fat from surface (this is easy if you chill overnight and remove the fat the next day). Cooked beef may be shredded into soup later, but Singer decided to not put it into the soup base. Flank would probably work best for that purpose.

1 Package of thick rice noodles. Bring a large pot of water (about 4 quarts) to boil. Take the pot off the heat and add rice noodles for 10-15 minutes until noodles are pliable and somewhat soft. Drain, and rinse with cool water.

Soup Garnishes (for each guest to add to soup):
1 12 ounce Sirloin steak
1/2 lb of Bean sprouts
1-2 Jalapenos sliced thinly
1/2 cup of Basil leaves
1/2 cup of mint leaves
1/2 cup of cilantro
Two sliced scallions
2 Tablespoons of chopped peanuts
Wedges of lime
Chili (garlic) Sauce

Many traditional recipes call for raw sliced beef. Singer quickly sauteed the beef in a very hot frying pan, until cooked to medium rare.

To serve, place a serving of noodles in a bowl and top with several pieces of thinly-sliced beef. Ladle in some broth (the hot broth will cook the beef a bit more for guests who like it less rare).

All other items are placed on the table to be added to the individual bowls of soups as desired. The various garnishes add a depth of flavor, aroma and interest to this traditional and beautifully-presented, colorful soup.

We also had a salad of arugula, field and micro greens, oranges and almonds tossed with a sesame vinaigrette and maple-maple cupcakes for dessert. So good.

Foodie worked on hand warmers to go with a hat she made. These hand warmers are made from three different color yarns and when I looked at the underside, I did not see any hanging strands (not to be confused with hanging chads, but that's a different story).

Foodie explained a technique she learned for joining when working with wool yarns.
1. Separate the ends of each strand of the yarns you wish to bind.
2. Dampen each strand.
3. Place one dampened strand on top of the other, overlapping at least 1 1/2".
4. Rub the strands together between you hands, creating heat. This will "felt" and bind the strands together....magic.

The Step Stool

2011-11-20T18:52:00.004-05:00

Look at the charming little step stool I got at HomeGoods today! $19.99...I am so pleased!

HomeGoods may be my new favorite place to get stuff!

The Bombe Chest

2011-11-13T15:05:00.008-05:00

In my house, nothing matches, but everything goes. It’s an eclectic mix of style, complementary colors and patterns where (I am told) people feel immediately welcome and comfortable – perhaps the most important thing to me. Considering my non-traditional style, it would come as no surprise that I like painted and unusual furniture, like this ruler chair, and have it scattered about my house.

One day way back in 2008, I was having a (very) rare bad day. I was heading to the market when I saw a sign for the Rose Tree Media Arts Festival. Well, thought she, should I make a right to the market (definitely dull) or a left to the festival (possibly pleasant)?

I turned left.

I’m so glad I did.

Immediately upon entering, my spirits lifted and I was drawn to a crafter whose tent was filled with fun, painted furniture and other pieces. After a brief chat, I bought this lovely cabinet from her. Knowing it would not fit in Tallulah, my Mini Cooper, the artist agreed to deliver it. We began to talk about commissioned pieces and I told her about an unpainted Bombe Chest that I bought many years ago still sitting (unassembled) in my mother’s basement. We chatted forever about it and several weeks ago, older daughter and I assembled the chest and the artist picked the piece up to begin her transformation magic. She asked me a few questions about my preferences, took a few photos of my house and after a few weeks, she delivered the metamorphic work of art (literally).

I am euphoric.

It includes many of my favorite things…a bumble bee, polka-dots, checkerboards, red, swirls, stripes, a little mouse house, and a fitting quote about rebellion from my historic idol, Thomas Jefferson! The knobs that I bought from Anthropologie replaced the traditional, brass pulls that came with the piece and I think they provide the perfect accent!

I placed this painted treasure in a spot immediately as you walk in my front door so visitors cannot miss it. It’s whimsical, colorful and quite lovely....exactly what I wanted! Now I have my mind set on transforming a mass-produced Queen Anne desk and chair.

You can follow the artist and see some of her other creative and fun pieces at Funky Furniture on facebook.

Some other photos:

I have linked this post to Metamorphosis Monday!

MERRY

2011-11-12T12:03:00.004-05:00

Saw an inspiration piece in a holiday catalog.

These are letters I'm making in pottery class that I will glaze in a festive way this week. I found a font I liked in WORD then made the letters real big and cut them out to use as templates.

Stay tuned! It's going to be FAB!

Vegetable Quiche

2011-11-11T18:52:00.009-05:00

We had an impromptu gathering at my house on Wednesday evening because Singer was unable to join us. I made vegetable quiche.

I snooped around on the Internet for a few recipes but nothing blew my skirt up so I threw together a concoction of caramelized onions, sautéed garlic, mushrooms, tomatoes, arugula, with a hint of hot and a suggestion of savory.

First, I lined a pie dish with a pre-made crust from Immaculate Baking Company, poked a few holes in the crust (so the bottom didn’t get soggy) and baked for 12 minutes at 400°. While the crust was baking, I caramelized a medium onion, then added 4 garlic cloves and continued cooking for about a minute or two. Next, I added 8 ounces of pre-sliced mushrooms and let those cook down then added 2 bags of arugula and a tomato, roughly diced. I sautéed until the arugula until wilted then added ¼ teaspoon of red pepper flakes an ¼ teaspoon of nutmeg. I removed the mixture from the heat to let it cool.

While waiting for the vegetable mixture to cool, I added 1½ cups of grated Comté cheese to four beaten eggs, ¼ cup of milk and salt and pepper to taste. Comté is a firm pressed cheese made from the raw milk of cows from the Jura Mountain region of France. The cheese, normally aged for 6-24 months, boasts many distinct flavors that contribute to its nutty and caramelized taste. Comté is great paired with dry white and light red wines, such as Beaujolais.

When the crust was finished pre-baking, I added the vegetables... ...

...then covered them evenly with the egg mixture.

I baked for 40 minutes at 350°. Let the quiche cool for 10 minutes before slicing, otherwise you will have a runny slice of quiche on your plate!

This quiche was delicious! Evenly baked and perfect served with a slightly spicy piece of cornbread, and a field green salad.

Comfort Food. Redefined.

2011-11-06T10:23:00.011-05:00

Comfort food comes in different and amazing varieties and generally we think of meatloaf (yum), mashed potatoes (definitely), apple pie (of course) when we think comfort food. But I’d like to add something new to this little compilation… Butternut Squash Risotto.

I walked into Architect’s house on Wednesday evening and I knew we were in for a treat. The smells enveloped me and I could not wait to sit down to enjoy this confluence of sensory bliss.

I had to look confluence up to make sure it meant what I wanted it to mean in that sentence.

It does.

We had Butternut Squash Risotto and Skillet Braised Fennel Bulbs for dinner on Wednesday evening. Before I share the delicious recipes, a word about fennel. Fennel is very flavorful little aromatic bulb popular in Mediterranean cooking. It is packed with Vitamin C, Potassium, and Iron and has been used in holistic medicine to treat intestinal ailments, eye problems, and hypertension. Julee Rosso and Sheila Lukins, authors of The New Basics Cookbook, say “the taste does wonders for soups, salads, stews and sauces and because it’s aromatic and crisp, fennel is perfect served with potatoes and grains.” Buy fennel with firm stalks and bulbs, avoiding those that are brown-bottomed. Use the feathery leaves on the stalks as a garnish.

Both recipes are from Martha Stewart’s “What to Have for Dinner” cookbook…a lovely and practical book that assists with fancy meal planning!

Butternut Squash Risotto
1 medium butternut squash (most markets sell the cubes now)
5-6 cups of chicken stock (Architect made her own)
2 tablespoons of butter (you will use 1 tablespoon at a time)
1 tablespoon of olive oil
4 shallots, peeled and minced
2 cups Arborio rice
½ cup of dry white wine
Nutmeg
Salt and pepper
1 tablespoon of fresh chopped rosemary
½ cup Parmesan cheese

Cut the squash into cubes and steam until tender. Heat the stock. In a heavy saucepan over medium heat, melt 1 tablespoon of butter. Add the olive oil and shallots and cook for 2 minutes, add the rice and sauté for 5 minutes. Add the wine, stirring until the wine is nearly absorbed. Stir in a cup of stock and the squash and simmer until liquid is absorbed. Continue stirring in stock, a ladleful at a time, until the rice is creamy and firm, about 20 minutes. Add nutmeg, salt and pepper to taste. Add chopped rosemary. Stir in the remaining butter and Parmesan. Serve topped with a sprig of rosemary.

"Constant stirring give risotto its creamy texture." Martha Stewart

Skillet-Braised Fennel
4 medium fennel bulbs
1 ½ tablespoons butter
1 teaspoon sugar
1-2 cloves of garlic, sliced thin
¼ orange juice
1 cup of water
Salt and pepper
Fresh parsley

Trim tops of the fennel bulbs and cut in half, lengthwise. Melt butter in a large skillet over medium heat, add sugar and stir until melted. Add garlic and cook for 2 minutes. Add fennel, cut side down and cook until well browned, about 5-10 minutes. Turn the bulbs over and add the orange juice, water, salt and pepper. Bring to a simmer and reduce to low. Cover pan and cook until fennel bulbs are soft and most of the liquid is absorbed, about 25 minutes, adding a little water if necessary. Garnish with parsley and serve immediately.

We also had a delicious “kitchen sink” salad that included fennel served in the lovely traveling salad bowl and the most exquisite desserts from Le Pain Quotidien
in Center City Philadelphia. Foodie worked on a hat that will be paired with hand warmers …I continue to work on the vest (what else is new)!

Photograph of fennel from Wikipedia.

Keep Calm and Carry Yarn

2011-11-01T06:08:00.003-04:00

I have a new knitting bag. My sister sent me the link to this adorable bag..it’s from the website cafepress.com and it says “Keep Calm and Carry Yarn.” I LOVE this bag, with it’s witty spin on a classic graphic, ample room (15”x 18”) and sturdy straps, BUT I wish it had some pockets for gadgets.

Knitters have lots of tools and I keep mine in a not-so-fancy-but-functional zip lock bag.

In this bag there are knitting needles, circular needles, crochet hooks, measuring tape, thread cutter, scissors, stitch markers, cable stitch holders, yarn needles and...

... perhaps my favorite gadget of all, my row counter. Knitters use every single doohickey in their bags! What I may try to do is sew or felt something to attach on the outside of this great bag....a bag outside of the bag of sorts. Perhaps another piece of canvas. I’ll have to give this some thought.

Any suggestions?

Quinoa Cakes

2011-10-29T18:22:00.005-04:00

Last week while having dinner at my house, Foodie mentioned that she made quinoa patties…I said, “yum, you should make those next week!”

She did. They were delicious.

Before dinner and to celebrate Halloween, I gave each of my dinner mates a little crystal spider pin. For those of you who know me, you know I like bugs. Bees, ants, dragonflies, ladybugs, and yes, even arachnids. Now, when I say I like bugs, I mean I like photos, prints, embroidered, knitted and figurines of bugs, not necessarily the real things. This summer, Charlotte, a beautiful crab spider, decided to pay me a visit. I was fascinated by her determined little face munching away on her lunch…another bug. If you’d like to see Charlotte, scroll all the way down. If not, STOP after you read about the apricot torte!

Now for the quinoa patties.

Foodie’s recipe is from a book called Super Natural Every Day by Heidi Swanson

Little Quinoa Patties

Ingredients
2 1/2 cups cooked quinoa, at room temperature
4 eggs, beaten
1/2 teaspoon fine-grain sea salt
1/3 cup finely chopped fresh chives
1 yellow or white onion, finely chopped
1/3 cup freshly grated Parmesan or Gruyère cheese
3 cloves garlic, finely chopped
1 cup whole grain bread crumbs, plus more if needed
Water, if needed
1 tablespoon extra-virgin olive oil or clarified butter

Note: Foodie used Panko instead of breadcrumbs and added lemon zest and juice

Directions
Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs, stir, and let sit for a few minutes sot that the crumbs can absorb some of the moisture. At this point, you should have a mixture you can easily form in to twelve 1-inch / 2.5 cm thick patties. You can add more bread crumbs to firm up the mixture or a bit more beaten egg or stock to moisten the mixture.

Heat the oil in a large, heavy skillet over medium-pow heat, add 6 patties, if they'll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties.

Foodie served these with the most delicious tomato jam (I will post a recipe soon) and roasted root vegetables. We also had a Caesar salad served in the lovely traveling salad bowl and apricot torte with vanilla ice cream. Foodie showed us the gorgeous cape she knitted to wear in Paris.

Charlotte

Empty Bowls 2011

2011-10-24T19:24:00.006-04:00

This past weekend was the annual Empty Bowl Lunch at the Community Arts Center in Wallingford, PA. For a minimum donation of $10, you can enjoy a simple meal of bread and soup served in a beautiful, handmade bowl.

Empty Bowls is an international grassroots movement created by Potters, other craft people, educators and community servants with a basic mission… to end hunger and food insecurity. Empty Bowl events take place all around the world and the movement’s proceeds are critical to those in need, especially during times of economic hardship. All proceeds from the CAC event benefit the cities of Chester and Philadelphia.

Each donated bowl is stamped with the empty bowl symbol and when all the donated bowls are displayed during the event, participants enthusiastically survey their colorful choices. I chose a lovely, hand built blue and yellow number with lace impressions around the outside...quite nice. I waited in the soup line and opted for a delicious vegetarian chili topped with cheese and sour cream. As you can see from the sign, there were several other delicious choices, all supplied by local establishments, including a venison stew!

It was a lovely event for a worthy cause.

My bowl of choice.

Pistachio Encrusted Chicken

2011-10-20T19:21:00.013-04:00

Everyone is back from Paris, Pittsburgh and Minnesota (some destinations were more glamorous than others!) and it was my turn to cook last night. I made a house favorite, Pistachio Encrusted Chicken.

My kids LOVE this dish!

One of my favorite things to do is to replicate dishes I first enjoyed in a restaurant. I jot down the ingredients from the menu and if I am unsure of something, I ask the server…every now and again you can weasel information from them!

BUT, like a good reporter, I never reveal my sources, so rest easy my aproned friends!

This particular chicken dish is coated with pistachios and topped with caramelized onions and apples and the most velvety and luscious black cherry sauce. That sauce is my nemesis…I am getting close, but I still have not gotten it just right. It all starts with a proper roux, then adding chicken stock and black cherry jelly to achieve just the right consistency, flavor and color. I include the recipe for the sauce on the Recipes tab.

A word about pistachios… not only are they tasty, but they are an excellent source of nutrition as well. Pistachios offer high levels of a plant sterol, phytosterol, shown to reduce cholesterol absorption, lots of vitamin B6, antioxidants, lutein, potassium and dietary fiber. That’s a lot of good stuff packed into one pretty, little nut!

Not me, the pistachio.

Pistachio Encrusted Chicken with Caramelized Onions and Apples and Black Cherry Sauce

Caramelize thinly-sliced onions by sautéing them in two tablespoons each of melted butter and olive oil. When the onions are a nice caramel color, add the apples and sauté until they are caramelized. Set aside.

Fill a bowl with 1 ½ cups of finely ground pistachios and add 1 cup of panko bread crumbs. Mix them up. Add one cup of milk to another bowl. Cut 4 boneless chicken breasts in half and dip each half into the milk, then the pistachio mixture.

Add ½ cup of canola oil to a pan and when hot, pan fry each breast until golden. Do not cook through.

Preheat the oven to 350° and bake the chicken for 35 minutes or until cooked through. Each will be a yummy toasted color.

Serve by placing these crusted beauties on a gorgeous platter, top with the caramelized onions, apples and the black cherry sauce. So incredibly delicious and a little bit fancy!

We also had a salad of field greens, macadamia nuts, and oranges served in the lovely traveling salad bowl and macaroons from France for dessert (that, BTW, came in the prettiest little orange box). We polished off two bottles of wine, including a wonderful red from France, Chateau de Ruth, Cotes Du Rhone.

Where Did Yinz Go?

2011-10-16T10:07:00.018-04:00

I was in Pittsburgh for a few days this past week attending a conference for a professional association to which I belong. I had a great time networking and learning with my First State Chapter members and other regional chapters, including our gracious hosts, the Pittsburgh Chapter. Saturday sessions ended at 12:30 and my plane did not leave until 5:45 so I ended my visit frolicking around the City of Bridges with a wonderful and funny group from the Philadelphia Chapter.

We walked across the Smithfield Bridge over the Monongahela River (does anyone else remember that Rocky and Bullwinkle often mentioned the Monongahela River?) and took the 17 passenger Monongahela Incline up to the charming little neighborhood of Mt. Washington. The Incline was built by John Endres in 1870 and is the oldest continuously operating funicular in the United States. At top of the incline, there was an Outlook that offered the most spectacular views of this lovely city and many of the 29 bridges that cross three rivers in Pittsburgh, the Allegheny, Monongahela and Ohio.

We decided to eat lunch in one of the restaurants not far from the Outlook and we stumled upon the Shiloh Grill. Now, unbeknownst to us, this was a perfect choice for this season of ghosts and goblins! Our very ~~chatty~~ informative and affable server Steve, told us the story of the restaurant. In the early 1900's, the house was owned Peter and Kate Soffel. Peter was the warden of the Allegheny County Jail and his wife used to visit the jail to teach the gospel to the inmates. Well, apparently, the gospel wasn’t the only lesson wifie was preaching because Kate fell in love with one of the prisoners and helped him and his brother – The Biddle Boys – escape. They were caught and so was Kate who spent some time in the slammer for her role in the liberation. It is said that the ghost of Mrs. Soffel still haunts the restaurant and she has been observed by patrons and staff alike.

We did not have a paranormal encounter…unless you see an image in the lower left side of this mirror…what do you think?

I had the tastiest Polish Church Basement Pierogies. These little lovlies were stuffed with potatoes and cheese and slathered in butter & onions. I also had a beer to dilute the artery clogging consequences. A few of my friends had the Aw, You’re Pullin’ My Pork, a rich, slow-cooked pork shoulder sandwich accompanied by the restaurant’s famous Macaroni and Cheese. They also had a beer. Be sure to put the Shiloh Grill on your destination list if you visit Pittsburgh…you won’t be disappointed and you might get a surprise visit!

Following lunch we took the Incline back down the hill and bolted (literally, because we only had 15 minutes) to meet the airport shuttle. It was the perfect end to a very enjoyable visit.

My New Pizzelle Maker

2011-10-11T20:44:00.009-04:00

Foodie and Architect are in Paris.

Our dinners will resume next week. Can’t wait to hear all about their trip.

I am half Italian and half Irish and grew up with my Italian grandmother so I cherish my Italian heritage. One of my co-workers is also half Italian and this past weekend, she made pizzelles. Pizzelles are Italian cookies that look like thin waffles, usually flavored with vanilla and anise. She brought some into work but lamented that while she finally achieved the thickness she wanted, she was disappointed that they were soft…pizzelles should be crispy. So we chatted and mutually decided that she needed to do a few things differently.

She probably didn’t realize the conversation would appear in a post.

Anyway, that got me thinking that I did not have a pizzelle maker. My grandmother had an old cast iron, stove-top number…it looked like this…black with long, thin handles. Not wanting to be all that rustic and authentic and hoping to avoid certain bodily harm, I bought an electric version. We know I am clumsy, so best not to put me in proximity of a hot, cast iron device.

I turned to my Gravy Wars book for a pizzelle recipe (Grandmom did not document hers…I should call my Aunt Adeline).

Pizzelles
6 eggs
1 ½ cups sugar
1 cup of butter, melted
4 teaspoons of baking power
3 ½ cups of flour
1 Tablespoon vanilla
1 Tablespoon of anise extract
1 Tablespoon of anise seed

“Blend all ingredients and drop by teaspoon onto a heated pizzelle iron. Pizzelles bake in the time it takes to say one (respectful) Hail Mary”…about 30-40 seconds.

If you want to be really fancy, while the pizzelles are still hot, drop Hershey’s chocolate bar sections on the edge of each pizzelle and roll into a tube.

My new electric pizzelle maker.

Red3

2011-10-09T07:01:00.018-04:00

So, I’m walking through the market and I see a lovely vegetable that I first saw at Foodie's house one evening – a red kuri squash. I was unfamiliar with this variety of squash…it is a Japanese variety that resembles a vibrant small, red-orange pumpkin and can be used interchangeably in recipes that call for butternut squash. The flesh is a bit brighter but, like butternut squash, red kuri squash has a nutty and delicately sweet flavor.

Naturally, I was on a hunt for a recipe that featured this little beauty and I found one that I adapted on the Oh She Glows blog:

Spicy Red Kuri Squash and Red Lentil Stew
Olive oil to coat the bottom of the pan.
1 sweet onion
5 cloves of minced garlic
½ teaspoon of red pepper flakes
1-2 teaspoons of curry powder
1 carton of low-sodium chicken or vegetable broth
1 cup of red lentils
3 cups of cubed and cooked red kuri squash (two produced what I needed)
1 bag of zesty greens or arugula (Fresh Express makes a nice packet)
Salt and Pepper to taste

Prepare the kuri squash by pricking holes in the whole vegetable and microwaving for 4 minutes. This will make it easier to cut. Cut off the top, cut in half, scoop out the seeds and peel the skin off with a vegetable peeler. Cube, brush with olive oil, sprinkle with salt and bake at 350° for 20-25 minutes.

While the squash is baking, sauté over the onions, garlic and red pepper flakes in the olive oil over medium heat until translucent. Make sure to use a pot large enough to hold all the goodies…I used my cast iron Dutch oven.

Stir in curry powder and cook another minute or two.

Add the broth.

Add the red lentils.

Bring to a boil. Reduce heat and cook for another 10-15 minutes.

Stir in cooked squash and the greens and cook until the greens are wilted and flavors infused, about 5-10 minutes.

Season with salt and pepper to taste and serve.

So easy and so delicious! This dish has everything you need in it…lentils, veggies, greens…I served for lunch with multi-grain crackers.

The $12.99 Platter

2011-10-04T05:46:00.003-04:00

Look at this lovely platter I found at Home Goods for $12.99 and, BONUS, it was made in Italy! I love the colors and the pattern. It’s a bit smaller, only 9” x 14”, than some of my other serving dishes and it is exactly what I’ve been looking for! It’s not perfect…some of the glazing is inconsistent and there are some pinholes, but you have to look very closely to see the blemishes. Regardless, I love it!

Italian pottery is very expensive for a reason…it is typically all hand painted and glazed. Pottery has been produced in Italy since the 13th Century and it is known for its beautiful, elaborate and colorful never-fading designs. Crafters often borrowed images found in frescos, paintings and the Bible and this sort of pottery detailing became known as Istoriato or decorated Maiolica.

Eventually Italian towns, such as Siena, became renowned for their high-quality pottery but by the 19th Century, due to competition from France and Germany, and the demand for porcelain, Italian pottery’s popularity waned. Thankfully, a movement to rejuvenate the market was successful and a visit to Italy is not complete without the purchase of an earthenware treasure. Here is a photo of a pottery shop Sister took during our visit to Italy in October 2009.

The piece I found in Home Goods is a pattern called Raffaellesco made in Deruta, a town in Umbria. The pattern was inspired by the work of the artist Raphael, who was smitten with Nero’s grotto paintings. The dragon is the signature design of this pattern and it was believed that the mythical creature - a good luck charm - offered strong winds that safely brought seagoing merchants to their trade destinations.

A true find.

"Chipa Ina"

2011-09-30T17:48:00.009-04:00

It was Singer’s inaugural dinner on Wednesday.

All we could say was yum.

And bravo.

She made the most amazing Cioppino. What, you ask?

Cioppino is a fish stew that is a signature dish in San Francisco. Whatscookingamerica.com explains that “fish stew first became popular on the docks of San Francisco in the 1930s. Cioppino is thought to be the result of each Italian immigrant fisherman adding something from their day's catch to the communal stew kettle on the wharf. Many historians believe that the name is the adaptation of Italian fishermen yelling for all to "chip in." It is also believed that the name comes from a Genoese fish stew called cioppin.” The first explanation makes for a better story so that’s the one I’ll choose to believe and promulgate.

Whatever the origin of the name, this blend of different kinds of fish, vegetables, and herbs is simply delicious and relatively easy to make. And as with any stew, you can throw something in you like and leave something out you don’t. The dish is typically served with toasted bread or baguette and of course, your favorite wine.

Cioppino
Adapted from Giada De Laurentiis, Everyday Italian

2 tbs of Olive Oil
1 Large fennel bulb, chopped finely
1 large onion finely chopped
1 tsp salt
4 large cloves of Garlic finely chopped
3/4 tsp of dried crushed pepper flakes, plus more to taste ( I tend to go for it)
1 28 ounce can of diced tomatoes in juice
1 1/2 cup of wine
2 8 ounce jars of clam juice
1 cup of water
1 bay leaf
Chopped parsley and basil to garnish
1 pd of little neck or manilla clams
1 pd of mussels
3/4 pound of shrimp
3/4 pound of scallops ( cut large in half)
1 1/2 pound of firm fleshed fish (halibut, monk, tilapia)

Directions
Heat the oil in a very large pop over medium heat. Add the fennel, onion and salt and saute until onion is translucent, about 10 minutes. Add garlic and pepper flakes and saute for two minutes. Add the tomatoes with juice, wine, clam juice and water, and bay leaf. Cover and bring to a simmer until the flavors blend, about 30 minutes. When finished use an immersion blender to puree slightly. Note: This sauce can be made in advance and reheated when ready to serve.

Add the clams and mussels to the cooking liquid. Cover and cook for about 5 minutes until they open. Add the shrimp, fish and scallops until just cooked and clams are open, stirring gently about 5 minutes longer. Season to taste, with more salt and red pepper. Sprinkle with chopped parsley and basil.

"The trick to this dish is to be careful not to overcook the shellfish -- otherwise, it will become rubbery." -- Giada De Laurentiis

Serve with garlic/olive oil bread: Broil sliced Italian Bread on one side and then brush with Olive oil, crushed garlic, and kosher salt and broil till bubbly and brown.

The Italian fishermen would be proud.

We also had a Caesar salad served in the lovely traveling salad bowl and we opened three bottles of wine. Three is a first for us. Mercifully, we did not finish the third.

Later we watched the Phillies tie the Braves in the 9th inning and go on to win the game in the 13th inning, breaking a Club all-time win record with 102 wins for the season! They did it for Charlie.

It’s in the Bag

2011-09-28T06:24:00.011-04:00

So, I decide to make a roasted chicken for dinner…I figure a whole chicken will give me plenty of leftovers for a couple of lunches during the week.

Paying $10/day for lunch is just plain crazy.

I had to pick some things up at Target and I’m thinking….”I wish they sold whole chickens here because I really don’t feel like going to the market.” As I’m meandering through the fresh produce/meat/bakery/cheese aisle, I spot a handy-dandy Perdue whole roaster, in a bag, ready for the oven. Hmmm, this might be worth a try for $9.99. Among the touted features:
• Fully seasoned;
• Non-caged chickens fed an all vegetarian diet;
• No hormones or steroids added;
• Oven ready…in its own cooking bag;
• Clean-up is a snap.

The directions say to preheat the oven to 400º and remove the chicken from its outer bag (good thing they made that clear). Place the inner sealed bag in a shallow baking dish and cut a 1” slit in the cooking bag to vent during cooking. Roast for 90 minutes or until a meat thermometer register 180º. Remove the chicken from bag and let it sit for 10 minutes before slicing. Use juices remaining in the bag to make a delicious gravy (the recipe for which is also provided on the back of the bag). Note the special directions on the inner bag say "This side up." Hmmmm...

The nutritional facts: not shocking…the sodium content: fair, most likely from the seasoning ingredients.

Sold…and no additional trip to the market.

REVIEW

This chicken did not get “fight for the crispy part” brown (I expected that because it was baked in a bag), it was, however, very moist and succulent. A bit too salty (for me). The fact that I could stick it in the oven and forget about it for an hour and a half was a major plus.

Overall, this chicken is okay…better cold (believe it or not) so, with the leftovers I'll make a tasty chicken salad with pecans and dried cherries. Maybe some Italian Wedding Soup.

I like my beer-can chicken better!

Turkey Empanadas

2011-09-24T08:35:00.020-04:00

Architect hosted our Wednesday night dinner and she made Empanadas… I patiently waited all week for these little treasures. We love when Architect makes her cultural favorites because we don’t often make them for ourselves.

Architect made her crust, but frozen empanada shells are sold in most markets, Goya offers a variety or you can use a ring mold or small bowl to cut the shapes out of frozen pie crust. Whatever you use for the shells, it’s the filling in these little gems that charms me every time…I had two.

Ok, two and a half.

But I ran an extra ½ mile the next day to neutralize the consequences.

You can fill an empanada with anything..savory or sweet and more on sweet empanadas in a future post.

Architect’s Empanadas
(Adapted from a recipe from the blog “From Argentina, With Love”)

Ingredients
1 pound ground turkey
1 tablespoon butter
2 medium onions, sliced
1 1/2 tablespoons smoked paprika
2 teaspoons cumin
Salt and pepper to taste
Crushed red pepper to taste
6-8 green olives, sliced
2 hard-boiled eggs, sliced
12 empanada rounds
Water to seal edges

Directions
In a medium saucepan, heat the butter over medium-high heat. Add the sliced onions and saute until translucent. Add the turkey, salt and pepper to taste and cook until the turkey has cooked through. Add salt, pepper, paprika, cumin, and crushed red pepper and mix well.

Place a spoonful of the meat mixture on each round but to prevent oozing don’t fill to the edge. Top each meat pile with a slice of egg and a couple of olives (even some raisins or sliced figs would be nice and add texture and a tasty surprise). Slightly wet the edge of the pastry, fold in half and pinch the edges together with your fingers.

Deep fry in canola oil until golden brown.

Serve. Eat. Drool.

Empanadas can also be baked for 10 minutes at 425º. Glaze with a beaten egg and place on parchment paper before baking.

We had a field green salad with almonds and oranges served in the lovely traveling salad bowl and a wonderful bottle of red wine. For dessert, we had the most delicious cupcakes from Georgetown Cupcakes in Washington, DC (my Firm has an office there). Our cupcake choices...Red Velvet with a Cream Cheese Icing, Chocolate with a Chocolate Icing, and Chocolate Mocha with a Buttercream Icing. So good. The proceeds from the purchase of the cupcakes benefited the “Hope For Henry Foundation." The Foundation provides electronic gifts to children hospitalizd with life-threatening illnesses.

Mini Chocolate Chip Banana Bread

2011-09-20T18:35:00.005-04:00

When I buy a bunch of bananas, there’s a part of me that secretly (ok…intentionally) hopes that they turn all spotted and sweet because then I'll have the perfect excuse to make banana bread. Even better when you can add chocolate chips you have on hand.

Youngest daughter left some items behind (i.e. her cell phone, heaven forbid)when she came home to attend a high school football game…remember, she was one of the Drum Majors for the band last year. Since I work about 20 minutes away from the University of Delaware, I offered to personally return her things and, what the hell, I’ll bake banana bread for her and her hall mates too. I made three mini loaves…I kept one, I gave oldest daughter one, and youngest daughter got the third.

She said it was delicious.

And her hall mates now love me.

More baked goods encouraged.

Banana Banana Bread
From allrecipes.com

INGREDIENTS:
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter 3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
NOTE: I made mini loaves and baked for 40 minutes. I also added 1 cup of chocolate chips.

Parklet

2011-09-18T00:13:00.005-04:00

So, I’m listening to the radio driving to work a few weeks back and I hear a story on CBSPhilly about a “parklet.” A “parklet”…what’s that? A few days later I heard a similar story on WHYY, our local NPR station.

This must be investigated, thought she.

She being me.

Below are the links to the two news stories:

Parklet Story - CBS Philly

Parklet Story - NPR

I am now totally intrigued by this trendy inner-city enterprise.

Wikipedia defines a parklet as “a small urban park, often created by replacing several under-utilized parallel parking spots with a patio, planters, trees, benches, café tables with chairs, fountain(s), artwork, sculptures and/or bicycle parking. Parklets are designed to provide a public place for citizens to relax and enjoy the atmosphere of the city around them….” This particular project was a relatively inexpensive venture, about $10,000 and was funded by a local foundation.

One sunny day, I visited this parklet – kind of like a moveable porch – located at the corner of 43rd & Baltimore Avenue in West Philadelphia and ~~I drag youngest daughter with me~~ youngest daughter volunteers to come with me. All kinds of people were sitting about chatting, laughing enjoying a cup of coffee, reading the paper and doing leisurely weekend kind of things…a virtual hub of happy activity. These trendy shared spaces can also be found in other cities, such as San Francisco, Oakland and New York City.

I was thinking, however, that perhaps “porchlet” would be a more apropos name.

Just saying.

But I get the parklet nomenclature…transforming humdrum parking spaces into an enjoyable and pleasant place to gather, plant foliage, etc..

More Photos:

Look at the lovely row homes in the first photo…very Philadelphia. More on row homes later. I adore this city.

When it was time to head home from our little adventure, I turned the wrong way on a one way street. Youngest daughter quickly admonished me for my gaffe…I’ve been living in the burbs for too long.

Patty Cake

2011-09-15T19:33:00.007-04:00

We had dinner at Foodie's last night and she made Salmon Patties. I usually use regular bread crumbs when I coat stuff to pan fry or bake, but Foodie’s recipe called for panko bread crumbs, and because I like to know the “why” of things, I decided to explore and share what makes panko bread crumbs different regular bread crumbs.

Wikipedia explains that “panko (パン粉) is a variety of flaky bread crumb used in Japanese cuisine as a crunchy coating for fried foods. Panko is made from bread baked by passing an electric current through the dough, yielding bread without crusts, and it has a crisper, airier texture than most types of breading found in Western cuisine.”

But what makes panko bread crumbs different from regular bread crumbs…the answer is in the processing. Panko bread crumbs look like flakes or slivers of bread rather than their crumbly counterparts. Each panko flake or sliver covers more surface than a traditional crumb which results in a crispier, lighter coating. To me, panko kind of looks like coconut.

And these patties were light, crispy and delicious indeed! Perfect topped with the sauce.

SALMON PATTIES
1 1/2 pound fresh salmon - diced into small pieces
1/2 onion - grated
2 pieces of white bread (pepperidge farm) diced very small
2 tablespoons mayo
Lemon zest and juice from one lemon
Fresh parsley
Salt and pepper

Combine all of above, shape into patties and place in freezer on parchment lined sheet pan for 15 -30 minutes

Coating preparation
Beat 2 eggs with a little oil and water in flat dish
Put flour in another flat dish
Put panko bread crumbs in a third flat dish

Dip patties in flour, then egg, then panko. Fry in a mixture of olive oil and butter until golden and cooked through.

Sauce
Combine ½ cup of mayonnaise, ½ cup of sour cream, lime zest and juice, chopped cilantro and finely diced jalapeno to taste. Add salt and pepper or whatever else you want.

We also had a zesty green salad with almonds, pears and gorgonzola cheese served in the lovely traveling salad bowl and for dessert, fig and mango gelato with fresh berries. We were serenaded all evening by an assortment of artists while listening to a custom Pandora network channel. A lovely evening.

Foodie got a fantastic new refrigerator...a shiny white number from LG. She gave us a chilly tour of its features....very fancy.

Rusty Wrap

2011-09-10T08:41:00.016-04:00

So…I stop in to say hello to our Firm’s librarian and my daily greeting is momentarily commandeered. I am distracted by an absolutely spectacular wrap she is wearing and I immediately know that she knitted this lovely little lacey number. I, of course, gush about how beautiful it is and ask if I could take photos…she happily obliges (or humors me, I’m not sure which).

Anyway, here are a few photos of the wrap…

Here’s the link to the pattern Terra Triangular Shawl

Her email to me with the link included this note…”it took me two weekends. I've named it Irene since I cast on and did the majority of the work during the Irene weekend.”

She knitted, I cooked. I knitted as well but did not finish anything. Please suppress your surprise.

I often knit vicariously through my more gifted (and speedy) friends and co-workers.

Which explains this post.

Vodka Penne

2011-09-08T18:55:00.012-04:00

After a summer-long hiatus, our weekly dinners had resumed and we have a new member to our group….another girl from the hood who from this point forward will be referred to as "The Singer."

No initiation rituals, just a pledge to feed us every 4th week.

I inaugurated this season of culinary adventures with my Vodka Penne. I usually make this using sub-standard Vodka, but over the summer I ran out of the cheap stuff and had to make this recipe using Grey Goose and I could not believe the difference in the taste of this house specialty. Needless to say, I will never, never, ever use cheap vodka again.

Isn’t that last sentence a double-negative?

Sister Carmella would be annoyed.

Being a curious sort, I asked myself what distinguishes premium Vodkas like Grey Goose, Ketel One, or Absolut from their less desirable counterparts. Apparently, different vodka tastes are influenced by the grain used, the number of times the grain is distilled, and the type of water used to dilute the grain after distillation. Grey Goose, for example, boasts that its Vodka is distilled from “French wheat and is made with spring water from Gensac that is naturally filtered through champagne limestone.”

Alrighty then.

My Vodka Penne recipe:

Sauté several cloves of garlic, a ¾ teaspoon of sea salt, and ¼ to ½ teaspoon of red pepper flakes (depending on how spicy you like it) in 3 tablespoons of olive oil for about 3 minutes. Add a can of San Marzano crushed tomatoes and let that mixture simmer for 20-25 minutes.

Meanwhile cook your penne pasta….I like to use whole wheat pasta. After the sauce has simmered for 20-25 minutes, add the pasta, toss.

Add 1/3 cup of vodka, toss.

Then add ½ to 1 cup of Half & Half (depending on how creamy you like it), toss.

Sprinkle with 2 tablespoons of chopped parsley and serve. I added grilled chicken as well.

We also had an arugula, grapefruit and goat cheese salad, the most beautiful – and I might add delicious – fig tart and two (yes, two) bottles of wine.

A delightful start to a new season of dinners.

QR Codes...Say What?!

2011-09-03T17:43:00.005-04:00

You may have noticed digitized crossword puzzle-looking blocks popping up everywhere that look like this:

They are called QR Codes and have been all the rage in Japan and Europe for quite some time and are now very popular in the United States. I created the one above for KnitOnePearlOnion. I used the site www.qrstuff.com to create the KoPo QR code and here are the simple steps to follow so you can create one too:

1. Go to the above site
2. From the radio button choices, select to what you’d like to assign a QR code…I selected “Website URL”
3. Type in the website URL
4. Download the code’s image!

To scan your newly created code, or any QR code, download a scanner app to your smart phone – I downloaded ATTScanner. The application will allow you to scan the image of your new QR code. You will be prompted with the question “Do you want to open this web page?’ say “YES” and off you go on a cyber reference extravaganza....or at least to your website.

The website www.grstuff.com explains that “a QR Code can also contain a phone number, an SMS message, V-Card data (which is an electronic business card) or just plain alphanumeric text, and the scanning device will respond by opening up the correct application to handle the encoded data appropriately…”

These patterns might make snazzy table linens.

I’ve seen QR codes used in museums, restaurants, retail stores and just about anywhere a third party wants to encourage a visitor to download instant information about a product or service. For instance, let’s say you see a painting in a museum or gallery and you’d like to learn a bit more about the theme of the piece, the artist and his/her work. You notice that there’s a QR code on the little white card next to the painting. Just scan the code with your smart phone and the information appears right on your phone! For purposes of this illustration, I’ll use a painting I have in my home.

Here’s the painting called “Four Lovelies”

Here’s the QR code that tells you a little bit about the painting and it’s artist.

How cool is that?!

This is what that crazy patterns says:

This fanciful and vibrant painting was commissioned by the owner and is called “Four Lovelies.” The figures represent the owner, her two daughters and her sister. It was painted by Lambertville, NJ artist, Tony LaSalle, who’s joyful and passionate paintings -- using acrylic on canvas – include small portraits, people and massive bountiful gardens, many of which were inspired by the Tuscan countryside. Dr. La Salle's work has been exhibited at many local venues including Haverford School, Main Line Arts Center, and Delaware Valley College and Le Bus in Manayunk where the owner of this painting first saw his beautiful work.

Thanks to my friend Jenn S. for explaining all this to me!

Blue Hens

2011-08-30T20:27:00.013-04:00

As you read in my gravy post, and after a brief interlude courtesy of Hurricane Irene, youngest daughter left for college. There are times, like when I look at her face and still see the adorable little toddler singing along to a news radio theme (the KYW theme…it was very cute) that I say “it can’t be” and then there are other times, when I say to myself “go, already”… like when I realize I only have five forks left in the silverware drawer because she has accidently thrown the rest away (I know this because I fished one out of the trash can one day). Regardless, time and the calendar have made the departure choice for us and I am happy and excited for her new adventure….besides, she’s only 31.9 miles and 45 minutes south on I-95.

I am looking forward to football games, parent weekends, visits home, cooking for her and homesick roommates and Facetime chats…but not so much the dreaded tuition bill! I knew she made the right college choice when, during our Italian adventure, I saw this beautiful Murano Glass Blue Hen, the mascot of the University of Delaware, in a Venice shop. What’s it called… Kismet? Serendipity?

So, the college paraphernalia gathering began earlier in the summer and the packing marathon began last Wednesday. We all know how much I depend on “To Do” lists and both Target and BED BATH & BEYOND offered great check lists to make sure the college bound (and their parents) did not forget anything. As you can see from the pile in the photo below, I think we are good! Older daughter arrived with reinforcements, and by reinforcements I mean the Subaru Forrester (best car ever) because, bless her heart, we will not fit all ~~this shit~~ these necessary items in the Mini. We were organized and neat and this made it easy to pack the car quickly and efficiently….in less than 15 minutes.

It’s just me, this old house, and a dog named Stella.

Unless you count the ants.

Now I can put the new silverware away. Beautiful hammered pattern from Oneida.

Photos

Stuff (notice Stella with a "Hey, what's going on here!" look)

Packed car

Daughter and stuff in dorm room

Typical dorm hall on move-in day.

Swarthmore Borough image from www.swarthmorepa.org
95 image from www.Wikipedia.com
Delaware image from www.udel.edu

Roasted Figs Stuffed with Goat Cheese & Warm Honey Drizzle

2011-08-28T11:30:00.005-04:00

A few weeks ago, I had an appetizer in a restaurant that was absolutely delicious….Roasted Figs Stuffed with Goat Cheese. So the figs arrive and I take one bite and I immediately conclude that I will absolutely replicate this delicious little first course.

I bought the most beautiful Mission Figs at 320 Produce yesterday, and not having anything else to do since we had to stay inside, I decided to make “Roasted Figs Irene.”

Preheat over to 425°. Cut an “X” into each fig but don’t cut all the way through the fig (I cut the little tops off of the figs but next time, I'll keep them on). Stuff each fig with one teaspoon of goat cheese. Place the figs in a roasting pan in which you can tightly pack them to avoid them tipping over and the goat cheese spilling out. Roast for 10-12 minutes, until softened. Warm 2 tablespoons of honey in the microwave (about 20 seconds) and drizzle the honey over the figs.

Very fancy and so good.

Chocolate Chip Muffins

2011-08-26T18:55:00.011-04:00

I made youngest daughter Chocolate Chip Muffins so she’ll remember why she likes to come home. University of Delaware move-in day has been delayed due to Hurricane Irene. So anti-climatic for these kids...I feel so bad!

But these muffins are so good!

Chocolate Chip Muffins
From: joyofbaking.com

1/2 cup unsalted butter, melted and cooled
2 large eggs
1 cup milk or cream
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
2/3 cups granulated white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk chocolate or semisweet chocolate chips

Preheat oven to 375 degrees. Position rack in center of oven. Butter, or line with paper liners, 12 - 2 3/4 x 1 1/2 inch muffin cups.

In a large measuring cup or bowl whisk together the eggs, milk, and vanilla extract.

In another large bowl whisk together the flour, sugar, baking powder, and salt. Stir in the chocolate chips. With a rubber spatula fold the wet ingredients, along with the melted butter, into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.

Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. In a small bowl combine the topping ingredients and then sprinkle a little topping on each muffin. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 18 - 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

Makes 12 regular sized muffins.

Here she comes! Listen to Goodnight Irene here.

Irene photo found at http://philadelphia.cbslocal.com/

Shake and Bake

2011-08-24T12:33:00.006-04:00

We had an earthquake in the northeast yesterday…you may have heard. It was a little scary. Our friends in California are probably laughing at us since the earth shaking is pretty common there. This, however, was not my first earthquake. When I was teenager, there was an earthquake in Reading, PA, which is not that far from the Philadelphia row house in which I grew up. This earthquake occurred in the middle of the night and when the shaking woke me up, the first thing I saw was the statute of the BVM on my nightstand rattling…I thought I was being visited. It wasn’t until the next morning that I realized it was nature speaking and not divine intervention.

That was a relief.

Anyway, I remember learning about faults, energy releases, etc… in school and I thought that a quick tectonic refresher would be helpful. The website UPSeis explains that “Earthquakes are usually caused when rock underground suddenly breaks along a fault. This sudden release of energy causes the seismic waves that make the ground shake. When two blocks of rock or two plates are rubbing against each other, they don’t slide smoothly because the surfaces are not smooth. The rocks are still pushing against each other, but not moving. After a while, the rocks break because of all the pressure that's built up. When the rocks break, the earthquake occurs.”

Hopefully, I'm not the only one that forgets stuff taught in grade school!

How long ago was that?

I baked Rocky Road cookies in honor of our seismic event. I will file these under “More-or-Less Homemade” since I used a Betty Crocker Chocolate Chunk cookie mix and added chopped walnuts and marshmallows.

Earthquake area image from Google images.

Fair One: Gravy or Sauce

2011-08-21T19:29:00.027-04:00

If you are from an Italian family - especially in the northeast part of the United States - you likely call the stuff you put on pasta, gravy. I know this particular moniker is the source of fierce debate, but whatever you call this blend of tomatoes, onions, garlic, and spices cooked for at least three hours with a lot of meat, it’s delicious.

How did this term “gravy” originate?

My ~~Wikipedia search~~ extensive research reveals that "gravy" is an erroneous English translation from the Italian sugo which means juice, but can also mean sauce (as in sugo per pastasciutta). The expression for "gravy" in Italian is sugo d'arrosto, which is literally "juice of a roast" and is not specifically tomato sauce.”

Che cosa?

This explanation has apparently been adapted to explain that a spaghetti topping cooked with meat is called gravy and a topping made with other ingredients and no meat, such as Pesto or Alfredo, is called sauce.

Well, I’m glad that’s settled.

South Philly native and Philadelphia radio/TV personality and author Lorraine Ranalli wrote a book called “Gravy Wars” about this inexhaustible cultural conflict…when I finish reading it, I’ll write a review! In my family, we always called it gravy since my Italian grandmom made hers with meatballs, sausage and, if she really liked us that week, braciole.

So, this discussion is only useful if I tell you how to make this traditional Italian favorite:

The ingredients:

* Olive Oil
* 1 medium onion, diced
* Garlic, 4 (or 6 or 8) cloves, minced
* 1 can each of tomato puree, sauce and paste
* 1 puree can full of water
* 2 Tablespoons Italian seasoning
* 2 Tablespoons fresh oregano
* 2 Tablespoons fresh parsley
* Brown sugar, about two tablespoons (I find this mellows the acidity of the tomatoes)
* Salt

Brown the meat -- homemade meatballs and pork sausage made with parsley and romano cheese -- in a large pan. Once browned, remove and set aside…juices will flow to the bottom of the bowl.

In the same pan in which you browned the meat (do not wash it!), sauté the onions and garlic until a bit brown.

Add the puree, sauce and paste and the water and give the mixture a good swirl until the paste dissolves.

Add the spices, sugar and salt.

Add the meat with the juices and simmer for at least three hours.

I started my gravy at 11:34 a.m. and we did not eat until after 5:00 p.m.....and that's how it's done. This may have been my best batch ever. I served the gravy on fresh pasta accompanied by my house red wine, Cantina Zaccagnini.

Youngest daughter loves spaghetti and meatballs so I made her a special dinner for her last weekend home before heading off to the Honors Program at the University of Delaware next Saturday...she will do amazing things, trust me! Mom, sister, older daughter and her BF came to say "see you later."

Where did the time go?

Banana Split Smoothie

2011-08-18T19:18:00.009-04:00

I never understood why the guys who operated the drugstore soda fountains in the 1950’s were called “soda jerks.” Although I don’t recall meeting one personally, they always look like boy-next-door types in the movies.

Now, doesn’t he look like a nice boy talking to Annette seemingly all interested and polite? He’s probably thinking, “scram kid…nobody puts baby on a stool.”

Anyway, answers.yahoo.com says that “the name soda jerk came from the jerking action the server would use on the soda fountain handle when adding the soda water.” Apparently this was a very coveted job back then…they had to wear bow ties.

Do you think we could get teenage boys to do that now?

Can you imagine the facebook commentary?

Besides ice cream sodas, drug store soda fountains used to serve all kinds of other treats, like Banana Splits. I remember sitting at the counter at the Five & Ten Cents Store on Girard Avenue in Philadelphia with my best friend Maureen eating a burger, drinking a fountain coke and sharing a banana split. They still have a Five & Ten Cents Store in OCNJ and oldest daughter calls it the Five x Ten Store because we spent $50 one summer on toilet paper, laundry detergent and Motrin.

That was funny.

So, I thought it would be fun to make a smoothie using a drug store soda fountain classic, a banana split, as inspiration!

Banana Split Smoothie
1 cup fresh strawberries, sliced
1 banana
1 cup non-fat vanilla frozen yogurt
A few big squirts of Hershey’s syrup
2 cups ice
Whipped cream
Maraschino Cherries

Blend strawberries, banana, frozen yogurt, Hershey’s syrup and ice until smooth and creamy. Top with whipped cream and a cherry, pop in two straws, grab your sweetie (or drink it all by yourself out of both straws) and enjoy!

Soda Jerk photo from google images.

The Headboard

2011-08-14T06:30:00.005-04:00

So, I see this bed in one of my favorite catalogs and I fall in love…with the bed. It came with a lofty price tag and considering S&H, it was prohibitive indeed, over $2,500...that's a lot of coin.

We know from previous posts that I have a ~~cute~~ talented Irish handyman, so I show him the picture in the catalog and asked if he could make a similar version. He said “Oh, that’s grand! I can certainly make the headboard.” I really only wanted the headboard but that option was not offered in the catalog.

Let the woodworking begin.

I need to acquire some power tools.

Himself chooses beautiful interlocking 5” pine strips and puts them together with 2x4's. Next, he created a template for the arched silhouette and cut the shape with a jigsaw. A bit of sanding and, voilà! I have the headboard of my dreams. I wish I had photos of the building process but he built it off site.

When he delivered my timbered treasure, I was beyond pleased. I distressed it a bit with a hammer, a chain and a pair of 3” black pumps and then stained it using Minwax Polyshades in rich a cherry to match some other furniture in the room. The faux distressing gives the wood a well-worn feel and the knots in the pine, accentuated by the stain, add variety, depth and a bit of chic imperfection.

The inspiration piece is made of reclaimed Douglas Fir and boasts weather wear and old nail holes. As you can see, it is quite lovely, albeit expensive. I had it in my shopping cart more than once but simply could not justify the expense. I like my homemade version just as well...the curves are not as defined, and are longer, sleeker (that was purposeful) and - BoNuS - it was cheaper. The entire cost of the project was $292.21, which included the $7.21 for the stain!

Shandy Land

2011-08-11T19:23:00.007-04:00

A shandy is a perfect summer drink that is a cinch to make…and drink (especially on the hot summer days that we’ve been suffering through!).

The drink is simply a mixture of beer and lemonade, but my version also includes ginger ale. I like to use Blue Moon beer because the citrus undertones harmonize nicely with the lemonade and the ginger ale gives the drink a spicy little zip. The traditional recipe calls for just beer and lemonade in equal proportions.

The Shandy’s relatively low alcohol content makes it a popular tavern beverage and from my minimal research, it seems to have originated in Europe. There are many variations of this concoction and my two favorites (just from the descriptions, otherwise I would not be able to write a coherent post!) are the Texan Honeymoon which consists of lager beer and lime juice and a Chilean version, the Fan-Schop, which is a mixture of draught beer and Fanta orange soda.

So, my version is called a Ginger Snap Shandy

½ Glass beer
¼ Glass of lemonade, homemade or store bought, or lemon soda
¼ Glass of ginger ale
1 teaspoon of molasses

Fill a glass half way with the beer. Add lemonade, then Ginger Ale, add the molasses, give it a little stir and float a lemon slice on top. Crisp, refreshing, delish and easy as could be…a Ginger Snap Shandy.

Farm to Table

2011-08-07T08:34:00.018-04:00

On Saturday, I walked into town to browse through the Swarthmore Farmers' Market. Every Saturday morning, from May through October, the Borough hosts local growers who offer fresh vegetables, fruits, mushrooms, meats, and eggs (from grass-fed animals) and the most delectable, crusty bread. The market offerings are particularly helpful to those like me who can’t keep a homegrown tomato on the vine because the local critters insist on inviting their furry little friends over for a picking party. For some reason, they don’t touch my herbs…maybe they’re fussy.

If I get a message like this:

I’ll get concerned. At least they're polite.

So, I’m meandering around the Farmer’s Market and I see…

…eggplant

...tomatoes

…berries

…fresh garlic

…mushrooms

…and bread. Can you say YUM?!

So I buy tomatoes, garlic, and mushrooms and decide to make a nice summery pasta sauce. I also need basil, but I have that in my garden.

I sautéed the garlic...use fresh garlic whenever you can...it's so worth it! Also, don’t be afraid to add salt. Salt helps release certain molecules, that enhance the flavor and aroma of the food. It also decreases bitterness and balances out very sweet flavors. I threw some over my shoulder for good luck.

Then I added the mushrooms and sautéed until they "shrunk" and released their moisture.

Next, the roughly chopped tomatoes. I added a little bit of red wine and let the mixture simmer for another 8-10 minutes minutes.

To serve, I poured the sauce over pasta and topped with basil and freshly grated Asiago cheese. Perfect with a glass of Kendall-Jackson Cabernet Sauvignon.

Thanks to the website “Today I Found Out” for helping me explain why adding salt (in moderation) to food is a good thing!

Basilic

2011-08-04T18:10:00.013-04:00

I am about two weeks behind with my summer beverage postings.

Maybe not.

Does the $9 bottle of screw-top wine we drank in Ocean City count?

Foodie, Architect and I traveled into Center City Philadelphia on Tuesday night. We enjoyed a delightful dinner at Parc, taking in the sights and sounds of the city relaxing at their curbside bistro...very European. Among other things, we saw the most regal Great Dane, many very fit yoginis about to awaken their spirits (their rolled up mats divulged their destination), and some fairly mature women who really need to stop shopping at dELiAs.

Before dinner, we had a drink at Parc's bar that offers the most interesting and eclectic selection of mixed cocktails. Considering this, ordering a simple glass of wine would have been a waste, downright negligent for the sake of research (and fodder for this post)so we all, of course, dutifully ordered a fancy drink.

Architect had a Romarin made with Grapefruit Vodka, Rosemary, Elderflower Liqueur and Grapefruit Juice. Foodie had a customized version of the same, made with Gin. I had a Basilic, and, as the name suggests, it was infused with basil, but also contained cucumbers, Smirnoff Citrus Vodka and Elderflower Liqueur. Refreshing indeed..I even ate the liquor-soaked cucumbers!

Although this may not be the precise recipe, it is close enough to the Parc version.

Basilic
1 oz of Smirnoff Citrus Vodka
3/4 oz of Elderflower Liqueur
8 very thin cucumber slices
6 Basil Leaves
Club Soda

Crush the basil leaves in the glass in which you will serve the cocktail. Fill a cocktail shaker with ice and add the vodka, liqueur, and the cucumber slices. Shake well enough to infuse the taste of the cucumbers. Pour into the glass with the basil leaves and top with club soda. So incredibly good.

Photo of Parc from picturephilly.com

Yarn Bowl

2011-07-31T09:31:00.008-04:00

I received many fantastic birthday gifts, one of which is a lovely handmade item from Foodie that required bit of an explanation….a yarn bowl. The idea is quite clever and when function meets fabulous, how can one possibly go wrong? The bowl is big enough to hold a standard skein of yarn and is constructed with a little canal through which yarn is threaded to keep it from escaping as knitters or crocheters work their woolery magic. The yarn is pulled easily from the skein as a project progresses and, because the bowl confines the yarn, it does not roll around and pick up dirt and other stuff (like dog hair).

Creative, huh?

And useful.

Foodie is an excellent “thrower” of clay on the pottery wheel and as you can see from the shape of the bowl, she began with a standard bowl shape and then pushed the clay in as she worked her way towards the top. She probably created the little canal with a needle tool or pottery knife. One of my favorite features of thrown pieces is the circles you see from the throwing process…I tried to get a good photo of that for you. Once fired, Foodie glazed the bisque piece and made the fun design with “slip” which is merely a more liquid form of clay used to decorate clay pieces. It was fired again to give it the gleam you see.

I am normally too lazy to roll my yarn in a ball, but wanting to use this practical and handmade gift, I dutifully rolled my yarn for my current v-neck vest project (I have a few “current” projects going and maybe one day I’ll finish one, besides a doggie sweater). It’s a beautiful silky 75% acrylic/25% bamboo blend from Caron in an “ocean spray” color. Simply exquisite yarn that is knitting up nicely.

When older daughter saw the yarn bowl she said “wow, cute and nifty”…..high praise from a cautious critic! So here you see two types of transformations…clay into a delightful and functional piece of art and yarn into (hopefully) a warm and wearable piece of art.

OCNJ

2011-07-28T20:14:00.022-04:00

This past weekend, older, younger daughters and I spent a long weekend in Ocean City, NJ in a lovely B&B called The Bayberry Inn located at 811 Wesley Avenue. Younger daughter was the first to greet our lovely hostess, Bonnie, with a request to use the facilities and ~~the fact that she didn’t think we were a bunch of nuts~~ I knew from her gracious reception that we would have a special visit.

On Saturday morning we enjoyed the most delicious cheese, bacon and tomato frittata and although I did not get the recipe from Bonnie, I post a similar one on the recipes page.

We spent the afternoon on a “surfers” beach and it was fun watching those kahunas ride the waves. I often wished I could surf, but I’m clumsy so adding a surfboard would make for quite a calamity! When we got back to the B&B, we had a treat waiting for us… the best homemade chocolate chip cookies and freshly-brewed iced tea. Later, we strolled the Boardwalk and made our annual pilgrimage to our favorite jewelry store, Terry Ivory, where I purchased this lovely necklace from Holly Yashi called “Gypsy Bloom."

The next day was my birthday and I started the day with a run (thought I was going to pass out…it was already 90° at 7:30 in the morning). After I took a shower and recuperated, I had coffee on the cozy porch and watched a Red Finch feed her babies that were safely tucked away in a porch fern nest.

Sister and mother joined us later that morning for a trip to Uncle Bill's Pancake House where I feasted on my favorite, buckwheat pancakes, YUM! In the early evening, we sat on the porch and watched a pretty intense storm, complete with wizard-of-ozesque roof shingles flying all over the place.....very exciting! We decided to stay put and to have a picnic dinner in our room with a $9 bottle of screw-top wine and Italian take-out from a little place at 9th & West called Voltaco's.

A delightful weekend.

Little Red Roof

2011-07-26T20:54:00.006-04:00

As you know from a previous post, I collect chintzware and I absolutely love the different patterns and colors of my collection. I routinely search ebay for special additions to my compilation and found the sweetest little creamer and sugar bowl. Most of my pieces come from England, New Zealand or Australia, but this particular set came from Illinois.

I was not familiar with the Red Roof pattern and found little on-line and nothing in my chintz book. So, I emailed Royal Winton to ask about the Red Roof pattern and the very prompt and polite Lorraine responded that “our old Royal Winton records are very limited, but I can tell you that the Red Roof Pattern was manufactured in the 1930's pattern number 7363 and it was hand painted.” The peachy-pink background makes the wooden fence, orange lilies, purple/white verbenas and green foliage pop! How lovely.

This pattern is very charming and I am thrilled with my most recent acquisition!

Huevos en los Pimientos

2011-07-18T21:02:00.004-04:00

I had a wonderful time this weekend in Rehoboth Beach with Architect and her family....Foodie was there too. The weather was glorious and it was nice to relax on the beach and do absolutely nothing but people watch...one of my favorite beach activities. We saw some dolphins swim by and they surprised their beach-bound spectators with a spontaneous performance…they jumped completely out of the water…so exciting!

Architect's hubby, also an architect, and Foodie's hubby -- architect # 3 – grilled on Saturday evening and among the assortment of grilled goodies were peppers and eggs. Peppers and eggs…on the grill?

This dish was unlike any pepper and egg sandwich or omelet I ever had.

And, I have to admit, I was a little skeptical.

Let me clarify.

These were actually eggs poached in grilled peppers – Huevos en los Pimientos. Each red pepper was cut in half lengthwise and rubbed with a bit of olive oil. Mr. Architect placed the peppers cut side up on the grill and when the peppers softened a bit, he cracked an egg into each pepper half....the egg cooked right inside of the pepper. When served, each pepper half was flawlessly grilled and the egg was perfectly poached right inside!

Please give this a try...they are quite delicious. An ideal breakfast treat too!

Boston Cream Pie Cupcakes

2011-07-14T20:20:00.013-04:00

If I didn’t live so close to and love Philadelphia, I would want to live in Boston. I am struck by the charm and history of the city and the delightful accent is as clearly recognizable as that of Philly or New York.

One of my favorite classes in college was Sociolinguistics…it’s the study of the relationship between language and society. Regional accents developed in the United States partly as a result of the country from where settlers immigrated. For instance, the East coast dialect was highly influenced by Puritan English, Italian, Irish and other Eastern European immigrants, the Midwest by German and Scandinavian immigrants, parts of the South by those from Scotland, Ireland, and Western England (Shakespeare’s English). The western part of the United States is a somewhat neutral, blended mix of rest of the country. I took this class as a senior in college, and I would have changed my major if I’d taken it sooner! Fascinating stuff.

Anyway….

In the mid 1800’s, Boston’s then Parker House Hotel is credited with serving the first Boston Cream Pie, a creation of their French chef, M. Sanzian. As you all know, this pie is really a yummy combination of yellow cake, custard and chocolate glaze. So, this past weekend while thinking about a dessert to serve to mother, sister and older daughter who came for dinner.....

....I opened my cupboards and discovered a bottle of chocolate glaze and a yellow cake mix. You know, thought she, if I got some instant pudding cups, I could make quick and easy Boston Cream Pie Cupcakes, and that’s exactly what I did.

First, I baked the cupcakes and with a wooden spoon handle, poked a hole in each one. I could have used my apple corer but I couldn’t find it and was too lazy to look any harder than opening the drawer and moving a few things around.

Then, I filled a sandwich bag with the contents of two pudding cup containers and snipped the corner and I piped pudding into each cupcake.

Next, I frosted. Sister suggested I fill a shallow dish with the chocolate glaze and dip each cupcakes to frost…that worked very well.

Then, we ate them. Easy, smeasy (and a little fancy) Boston Cream Pie Cupcakes!

The Chairformation

2011-07-11T06:06:00.005-04:00

In my recent post about lemonade, you see a black wicker chair in the background adorned with a very nice, fun flowered pillow. Well, the chairs – there are actually two of them – were not always black…just a few weeks ago, they were a drab natural wicker (they weren't always drab, but the elements have not been kind to those little old chairs). But, despite their dingy appearance, they were still quite functional, and with a little TLC, I was certain they could be restored to better than their original splendor!

A chair transformation.

Enter RUST-OLEUM Painters’ Touch Ultra Cover spray paint. This stuff is magic in a spray can!

Really.

Since I was in the spray paint can row at Home Depot forever (ok, not forever, but for a long time) I’d like to highlight and evaluate some of the product features that influenced my final purchase decision:

• Fast Drying: CHECK
• Ideal for wicker and more: CHECK
• Any angle spray with comfort tip: CHECK
• Double coverage: CHECK

I found that I was able to spray two chairs in less than 20 minutes and they were dry to the touch almost immediately and ready for a second coat. Both chairs were completely dry and ready to be bedazzled in 30 minutes!

I had enough left to spray paint my front iron railings.

Not bad for two $5 cans of spray paint! So, not only did I save money because I did not have to buy new chairs, there are two less items in some Pennsylvania landfill…love that!

Thyme and Lime Lemonade

2011-07-09T09:37:00.022-04:00

Every now and again we discover stuff that just makes our life easier. While at Foodie’s one evening, I asked for a juicer and she whips out this tool that – I am embarrassed to say – I had never seen before. My ignorance of this apparatus posed the obvious question…”how does this work?” This is what it looked like:

Yes, I write a blog about food.

So she proceeds to tell me to cut the lime in half and place it sliced side down in the juicey thing and compress the handle....the fruit turns into a pulpy rally cap. Well…that little contraption gave me the most juice that I have ever obtained by hand juicing AND (bonus) I did not have to strain it (it separates the pulp and seeds from the juice). AND I did not get Carpal Tunnel Syndrome in the process.

I have to have one.

There are several different types of manual citrus juicers. The one with which we are most familiar is the cone-in-the-center-of-a-well gizmo that we all had in our kitchen drawers growing up. Similar idea to the juicer describer above, but the pulp and seeds need to be strained and it’s not as effortless. Then there’s the handy-dandy “citrus reamer” which is good when only a small amount of juice is needed.

For today’s summer drink recipe, I need the juice of 6 lemons and 3 limes, so I will be using my new Michael Graves 2-IN-1 Citrus Juicer from Target that looks just like the one above only it's orange. The recipe is from the July 2011 edition of Real Simple, my mom’s favorite magazine that I borrowed from her and promised to return....some day.

Thyme and Lime Lemonade
½ cup of sugar
½ cup of water
1 cup of fresh lemon juice (about 6 medium lemons)
¼ cup of fresh lime juice (2-3 limes)
3 cups of water
10 fresh thyme sprigs

In a small saucepan, combine the sugar and ½ cup of water. Bring to a boil, stirring occasionally until the sugar is dissolved; let cool. In a pitcher combine the syrup with the lemon juice and 3 cups of water. In a separate smaller pitcher, mash the thyme with the lime juice and add to the lemonade mixture and give it a stir. Refrigerate for at least one hour to let the flavors incorporate. Serve over ice with a sprig of thyme.

So refreshing!

To make this a spirited drink, add a shot of vodka or gin to each serving.

Red, White & Blue...Potato Salad

2011-07-04T08:37:00.019-04:00

So, it's the 4th of July and Red, White & Blue rules. The Independence Day parade is a big deal in the hood…complete with decorated bikes, a brass band, fire engine rides and a fire safety demonstration. Very exciting.

Swarthmore is a quaint little town. Very few white picket fences, but what we lack in curb-appeal symbolism, we make up for in charm, diversity and personality. Everyone is polite, we have a Co-Op that sells locally grown, homemade, and organic foods, and during the school year, the college students add a spirit the locals miss when they head back to their abodes.

Someone did steal a garden gnome once…the abduction made The Swarthmorean, our local paper.

I think I saw that gnome on TV.

A little while ago, I saw a recipe on food.com for Bacon Blue Cheese Potato Salad that I have now renamed Red, White & Blue Potato Salad....what a patriotic side dish to serve on the 4th of July!

RW&B Potato Salad

Ingredients
2 1/2 lbs red potatoes, cut into eighths (The Red)
5 slices bacon
1/2 cup mayonnaise
1/4 cup sour cream (The White)
1 tablespoon vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
4 green onions, chopped
3 ounces blue cheese, crumbled ( about 3/4 cup) (The Blue)

Directions

Boil potatoes until tender. Cook bacon until crisp, and crumble into pieces. In a bowl, combine mayonnaise, sour cream, vinegar, salt and pepper. Fold in green onions, cheese, potatoes and bacon.

Can be served immediately or refrigerate until ready to serve. I served the potato salad in this fun bowl I got from Pier 1. Love the red & white tablecloth pattern...and the ants!

Interesting post about the 4th of July on the National Constitution Center blog.
Read it here

BTW…Trish H., who is a new follower of KOPO on Twitter, won the Cocktail Shaker!

The Sassy O'Hara

2011-07-01T22:56:00.011-04:00

Scarlett O’Hara turned 75 this week, and like the charming but headstrong character in the American Classic, Gone with the Wind, Margaret Mitchell, the novel’s author, was a sassy sort as well. In the mid 1920’s, Mitchell was a reporter for The Atlanta Journal and enjoyed quite the active social life until a foot injury handed her a sedentary fate. She became an ardent reader and after she read everything in the local library, her husband gave her a used Remington typewriter and the rest, as you know dear readers, is literary history.

The NPR story that aired on June 30th reported that Mitchell wrote the last chapter of Gone with the Wind first knowing from the get-go that…"Rhett wasn't going to care that much” and that Scarlett was going to think about that tomorrow. Additionally, Mitchell wrote chapters as they occurred to her and fit them into the tale as the story developed.
The NPR broadcast also said that “though most of Mitchell's manuscript was burned after her death, a few chapters survived and the last pages of the book are framed on the wall at the Atlanta History Center.”

Just as a bit of trivia, the original name of Mitchell’s heroine was "Pansy" and Mitchell did not change the name until just before the novel went to print. Regardless of her moniker, Scarlett is an iconic character, certainly worthy of having a cocktail named after her, so I embarked on a search and indeed found such a potion. The Scarlett O’Hara consists of Southern Comfort, cranberry juice and lime. So, thought this blogger, how can I alter this recipe to capture the spicy nature of Katie Scarlett O'Hara Hamilton Kennedy Butler?

Tabasco!

The Sassy O’Hara
2 oz of Bourbon
4 oz Cranberry Juice
Lime Juice (of 1/2 lime)
Two dashes of Tabasco
A few sage leaves

Fill a cocktail shaker with ice. Add the bourbon, cranberry juice, lime juice, Tabasco, and sage leaves. Shake well enough to infuse the sage. Pour strained into a fancy glass. Garnish with a slice of lime and sage leaves.

Not the only beverage we enjoyed at an impromptu gathering at Foodies.

Watch "Went with the Wind" here. Classic Carol Burnett!

Rhett & Scarlett from Google images. Manuscript photo from NPR.org.

Peach Blueberry Cobbler

2011-06-26T10:03:00.011-04:00

Daughter and I had a quick bite at Iron Hill Brewery the other night. We shared their Goat Cheese and Tomato pizza….so incredibly good. One of the main reasons daughters and I like to go to Iron Hill, is to experience the total deliciousness of their Warm Oatmeal Cake. However, Mark the Server threw us a curve ball and said….”we have a peach and blueberry cobbler.” Do you know the sound that screeching tires make as a vehicle comes to a complete stop….well that’s the sound that went off in our heads. We looked at each other with widened eyes and we both said…

YUM.

So, the cobbler arrives all delectable looking.

We didn’t like it at all.

I used this peachy experience as inspiration to search for a healthier version of this treat and I found one on the Mayo Clinic site. This version uses both fresh and frozen fruits and whole wheat flour.

Grains that haven't been refined are called whole grains and are better sources of important nutrients like potassium and magnesium. They haven't had their bran and germ removed, so they are also excellent sources of fiber. Whole grains make you feel full longer and give you more stamina because our bodies absorb them more slowly, keeping blood sugar and energy levels stable. Whole-wheat flour also adds a nuttiness and satisfying consistency that white flour just can’t imitate. This recipe uses both.

The Mayo Clinic recipe I found on line called for apples…I substituted peaches.

Peach Blueberry Whole Wheat Cobbler
Filling
2 large peaches, peeled, cored and thinly sliced (I used frozen slices)
1 tablespoon lemon juice
2 tablespoons sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
12 ounces frozen blueberries

Topping
3/4 cup all-purpose (plain) flour (I like Daisy Organic)
3/4 cup whole-wheat (whole-meal) flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons cold trans-free margarine, cut into pieces (I like Brummel & Brown yogurt spread)
1/2 cup fat-free milk
1 teaspoon vanilla extract

Directions
Preheat the oven to 400 F. Lightly coat a 9-inch square baking dish with cooking spray.

In a large bowl, add the peach slices. Sprinkle with lemon juice. In small bowl, combine the sugar, cornstarch and cinnamon. Add the mixture to the peaches and toss gently to mix. Stir in the blueberries.

Spread the peach-blueberry mixture evenly in the prepared baking dish. Set aside.

In another large bowl, combine the flours, sugar, baking powder and salt. Using a fork, cut the cold margarine into the dry ingredients until the mixture resembles coarse crumbs. Add the milk and vanilla. Stir just until a moist dough forms.

Turn the dough onto a generously floured work surface and, with floured hands, knead gently 6 to 8 times until the dough is smooth and manageable.

Blop dough pieces over the peach-blueberry mixture until the top is almost completely covered. Flatten them a bit so they bake evenly. I like to leave some little spots through which the fruit juices can escape!

Bake until the peaches are tender and the topping is golden, about 30 minutes. Serve warm.

Twisted Black Cow

2011-06-23T19:58:00.014-04:00

The Black Cow – Root Beer and Vanilla Ice Cream – reminds me of the kitschy car-hop/drive-up restaurants popular in the 50’s and 60’s. As a kid, I LOVED going to WEBER’S Famous Root Beer on Route 38 in Pennsauken, New Jersey. We would anticipate opening day just as eagerly as we anticipated the last day of school or the start of the Phillies season (they weren’t a winning team back then). Going to WEBER’S was a total treat….we would arrive in my father’s fancy 67 starlight blue Oldsmobile Cutlass Supreme with a black vinyl top and despite the “don’t spill anything” admonitions, for the time it took to drink the creamiest root beer ever, we were in carbonated heaven.

Until one of the kids knocked the tray off the window and my dad would start cursing. He did not have many vices…that was one of them.

So this past Sunday, sister, older daughter and I planned an outing to WEBER’S to have lunch, drink a Black Cow and take photos…for this post. The Cutlass is long gone (too bad, it was nice car), but my sister’s Chevy Something served as an eager substitute. We did see a vintage T-Bird while we were there…gorgeous and in mint condition!

I asked sister and older daughter if people thought I was a famous reporter as I was snapping photos…they said they probably thought I was a tourist. I should have brought my notebook and interviewed the waitress…that would have added credibility.

Anyway, the Black Cow is a classic drink that is hard to improve upon, but I decided to give it a little twist…

Twisted Black Cow

2 scoops of vanilla ice cream or frozen yogurt
2 teaspoons of chocolate syrup
1 heavy splash of cherry syrup, such as Torani (the TWIST)
1 can/bottle of Root Beer – I like Stewarts, Weber’s or A&W

Fill a mug with the ice cream or frozen yogurt, add the chocolate syrup and the cherry syrup, fill the glass with root beer.

And there you have it, a Twisted (cherry) Black (root beer) Cow (ice cream) . YUM. When it blends together…totally delicious.

Black Cow is also the name of a Steely Dan song….pretty sure that the Black Cow they sing about sported more than ice cream and root beer. Listen to it here.

The Dime

2011-06-22T05:49:00.004-04:00

I found a dime. Folklore tells us that finding a dime means that a lost loved one is trying to reach out to you, especially when you are struggling with an issue or need reassurance in some way. A penny and a nickel sat along side of the wayward dime and I put those in my piggy bank but I taped the dime to my laptop as a reminder of the prospective cherubic communication.

Normally, I would not have given that 10¢ a second thought, but earlier that day, my sister’s “dime” was momentarily misplaced, and while searching for it, she explained the significance of a found dime. It’s coincidental that I stumbled upon one the very same day…on Father’s Day.

If you see a dime…pick it up and have a chat!

Baked Beans

2011-06-20T21:07:00.007-04:00

My Aunt Becky made the best baked beans. To the best of our knowledge, the recipe was not memorialized anywhere but through the years we tinkered and tried to recreate her culinary legacy now affectionately known as Becky Beans.

Architect's son graduated with youngest daughter and for his graduation party, Architect planned a "hot dog bar." What a great idea and totally manageable when cooking for a large group of people, especially hungry teenagers. I gave her some topping suggestions, like onions sautéed with ketchup…a delicacy available at any decent hot dog cart in Center City Philadelphia. I also offered to make Becky Beans. Becky Beans are merely doctored up canned baked beans that are absolutely delicious and are a great compliment to anything grilled…like hot dogs!

Becky Beans

Two cans of Baked Beans (I like Bush's)
One large or two small Vidalia onions sliced and caramelized.
½ cup of ketchup
½ cup maple syrup
½ cup brown sugar
1 lb. of bacon

Coat a pan with some olive oil and butter. When extremely hot, add the sliced onions and sauté until they are brown and caramelized. Resist the urge to stir too often as this will interrupt the caramelizing process. Set aside.

Cook the bacon until crispy and set aside (I was pressed for time, so I used the microwavable bacon). Put the beans in a pot and add the ketchup, maple syrup brown sugar, caramelized onions and crumbled bacon. Cook until the flavors are well incorporated, about 30 minutes.

Tuscan Tommaso Collins

2011-06-16T19:50:00.006-04:00

As you read in an earlier post, every week during the summer, I plan to post the recipe for a refreshing beverage – sometimes the drink will involve spirits, sometimes not.

The following beverage is made with spirits…it’s Foodie’s very own brew. This drink is the Tuscan twist of an all-American standard, the Tom Collins, which is made with gin, lemon juice and sugar syrup. The Tom Collins is a variation of the original Collins Cocktail made with a Dutch malt wine called Geneva, lemon juice and a more potent version sugar syrup.

Tuscan Tommaso Collins
1 tsp Super Fine Sugar (Dominos) or Simple Syrup
½ cup lemon juice
1 ½ shot of gin (I like Bluecoat)
2 caps full of Stirrings Orange Bitters (I ordered mine from stirrings.com)
Sprig of rosemary

Add ice to a cocktail shaker and add all the ingredients. Shake very well. Pour into a tall Collins glass filled with ice. I used one from a set my daughter gave me for Christmas. Top the mixture off with sparkling water and a sprig of rosemary...molto rinfrescante!

To re-cap the summer beverage GIVEAWAY…

If you are already a follower of KOPO, make a comment to this or any post through June 30th OR if you are not a follower, become a follower by June 30th and make a comment…either way you will be entered to win this handy-dandy “Recipe Cocktail Shaker” from the Martha Stewart Collection. This stainless steel shaker has a built in “dial a recipe” that includes the recipe ingredients, preparation method and serving suggestion….a great addition to any home bar!

The Reunion

2011-06-12T17:50:00.023-04:00

Remember reading about my Italy trip? If not, you can read all about it here .

During the trip, I enjoyed the company of four other chaperones and three of the four got together today for a reunion brunch before one of our crew moved to Florida (don’t worry….we’ll visit!). We missed our cohort...but he will, no doubt, read all about our antics!

Our hostess graciously welcomed us into her absolutely lovely home and we had a blast reviewing photos, reminiscing about the trip and fantasizing about going back …it was a very pleasant mid-morning.

The delightfully set table, complete with freshly cut hydrangeas, welcomed a delicious Tomato Quiche (perfect for the Italian reunion), fruit salad and Creamy Berry Scones.

Aren’t friends wonderful?

Best of Show Tomato Quiche
(from tasteofhome.com)

Crust Ingredients
3/4 cup all-purpose flour
1/2 cup cornmeal
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup shortening
4 to 5 tablespoons cold water

FILLING:
2 cups chopped plum tomatoes
1/2 teaspoon salt
1/2 teaspoon dried basil
1/8 teaspoon pepper
1/2 cup chopped green onions
1/2 cup shredded cheddar cheese
1/2 cup shredded Swiss cheese
2 tablespoons all-purpose flour
2 eggs
1 cup evaporated milk

Directions
In a small bowl, combine the first four ingredients. Cut in shortening until crumbly. Add water, tossing with a fork until dough forms a ball. Refrigerate for 30 minutes.

On a lightly floured surface, roll out dough to fit a 9-in. pie plate; transfer pastry to plate. Trim to 1/2 in. beyond edge of plate; flute edges. Bake at 375° for 10 minutes. Cool completely.

Place tomatoes in the crust; sprinkle with salt, basil, pepper, onions and cheeses. In a small bowl, whisk the flour, eggs and milk until smooth. Pour over filling.

Bake at 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

Creamy Berry Scones
2 cups flour
1/3 cup sugar
1 Tablespoon baking powder
½ teaspoon of salt
½ cup raspberries or blueberries or blackberries or cherries, etc…
1 Tablespoon of zest - lemon, lime, orange, grapefruit, etc…
1½ cup heavy cream
Sugar to sprinkle

Mix dry ingredients, fruit (or fruits) and zest (or zests) of choice together. Add 1¼ cup of heavy cream (a bit at a time) and stir with a fork until a biscuit-like dough forms. RESIST the urge to add more cream! Knead the dough a few times and press it into a ball. Break on into golf-ball size pieces of dough and flatten each onto a cookie sheet with bit of space between them for baking. You should get about 12 scones, depending on size. Brush the top of each scone with a bit of the leftover cream and sprinkle with sugar. Bake at 350° for 15-17 minutes. Cool on a wire rack. Enjoy!

Sausage Scallopini

2011-06-11T10:11:00.008-04:00

It was my turn to cook this past Tuesday and I made (my version of) Sausage Scallopini. This is a quick and easy dish packed with lots of peppers and onions…it reminds me of my grandmother.

First, I diagonally sliced and browned spicy Italian chicken sausage from Trader Joe’s. Then I cut three kinds of peppers – red, orange and yellow into strips and added them to the pan with a few cloves of garlic and sautéed for about 10 minutes, until the peppers softened a little. Next, I added sliced onions, and cooked the mixture for additional 8-10 minutes. I finished by adding a can of plum tomatoes, roughly diced, and simmered for another 10 minutes. I served this with brown rice and a yummy summer salad served in the lovely traveling salad bowl that Architect brought and a nice red wine that Foodie selected. I wanted to have the leftover Scallopini the next day, but daughter spotted it first!

Don’t you just love leftovers?

My Tuesday dinner mates and I have decided to mix things up a little this summer….instead of meeting at each other’s houses, we’ll decide on a spot, either locally or in downtown Philadelphia (we can take the train…very convenient), to have a quick bite, a cup of coffee, a scoop of gelato, or a refreshing summer cocktail…which brings me to a summer giveaway!

Every week in the summer, I plan to post the recipe for a refreshing beverage – sometimes it will involve spirits, sometimes not. Hopefully, you’ve already enjoyed the Lemon Drop Martini and Mojito recipe I posted. So, here’s the deal…if you are already a follower of KOPO, make a comment to this or any post through June 30th OR if you are not a follower, become a follower by June 30th and make a comment…either way you will be entered to win this handy-dandy “Recipe Cocktail Shaker” from the Martha Stewart Collection. This stainless steel shaker has a built in “dial a recipe” that includes the recipe ingredients, preparation method and serving suggestion….a great addition to any home bar!

Stay tuned!

Candy Mortarboards

2011-06-06T20:39:00.012-04:00

Remember “The Cook in the Kitchen with a Bag of Peanut Butter Cups” post? Well, here is what I made with those seemingly disparate ingredients. How adorable are these? I saw the original inspiration in the May/June edition of “Semi-Homemade” and I improvised a bit. The button M&M’s and the shoestring licorice were my idea, but I cannot take credit for the peanut butter cups and chocolate squares.

Very easy to assemble...place a small peanut butter cup, wide side down, on a prepared cupcake, put a dab of icing in the center, and place the chocolate square on top. Add a dab of icing in the center of the chocolate square and add two pieces of 2" cut licorice for the tassle. Top with a button M&M - and there you have it...an edible graduation cap! These were a big hit at the graduation party I hosted this weekend…especially with the kids! I did not make the lovely cake but it was absolutely delicious!

The traditional graduation cap is called a mortarboard because it looks like the hawk tool used by bricklayers to hold the mortar while they're laying bricks. I don't exactly get the connection, but was curious about the name of this strange little hat.

Congratulations to all graduates...what an accomplishment!

Mortar hawk image from Google images.

I Call the Chicken to the Stand

2011-06-01T23:05:00.012-04:00

After a brief hiatus (for various and sundry reasons, not the least of which is this globe-trotting blogger) our Tuesday evening dinners have resumed. Now, the weather in the northeast has been unusually hot – downright toasty – and such temperatures are just not conducive to cooking. Enter the perfect solution, GRILL….Architect grilled a whole damn chicken! She has this little contraption on which the chicken sits and is grilled upright.

Intriguing.

So I embarked on a hunt to find this little item. I typed “chicken grill stand” into an Amazon.com search and, there it was…in all its grilling glory

and BONUS I can have it by this Saturday if I order within the next 21 hours and choose next day shipping.

Done.

That was easy.

I was just as curious about the beer-can chicken recipe book for $8.51 but I passed on that.

This little piece of equipment produces the best roasted chicken ever…moist on the inside and fight-for-the-crispy-part on the outside. Delicious indeed. Architect also grilled asparagus and I contributed a zesty green salad with raspberries, goat cheese and sunflower seeds. Foodie made a quinoa salad. What, you ask? Quinoa (keen-wah) is a low carb grain with a taste and texture that is a cross between brown rice and oatmeal….tasty indeed. We also had a tiramisu cake that was left over from a weekend soiree.

Oh, mojitos…had those too. Might explain my sluggishness the next morning.

Mojito
Crush mint and sugar to taste in a little bowl, add a shot of clear rum and 1/4 cup of fresh lime juice. Fill a tall glass with ice, add the rum mixture and top off with sparkling water. Garnish with a few sprigs of mint...yummy.

Youngest daughter’s Senior Ball is this weekend…they grow up so quickly!

Happy Memorial Day!

2011-05-30T07:13:00.007-04:00

Happy Memorial Day dear readers!

The day was originally called Decoration Day because it was the day set aside to place flags and flowers on the graves of those who served our country. However, Memorial Day was officially proclaimed a holiday in May 1868 and at first, the day only commemorated Union and Confederate soldiers who died during the Civil War. By 1890, Congress proclaimed that the last Monday in May would honor all Americans who died fighting in any war.

The photo is of my father who was a WWII veteran. He returned safely from Europe, but many of his buddies, did not. Many others have not returned from subsequent conflicts and for their sacrifice, we are a grateful nation. If you see a soldier today, don't forget to say thank you!

I hope you all have a wonderful and safe summer...I'm looking forward to it!

Lemon Drop Martini

2011-05-28T21:18:00.007-04:00

I just returned from a conference in Orlando. Every year about this time, I attend the same professional conference (remember Boston last year?) and I usually try to pepper my visit with some sightseeing…well, no such peppering this year. I’m really not much of a Disney person (but totally understand and appreciate the allure for others). I did watch the fireworks from my hotel balcony…I also had a lovely view of the air conditioning system and the parking lot.

Maybe I should have upgraded to a pool view for $30 a night.

I rarely go anywhere without my camera…until now. I forgot my camera and, therefore, am not able to share photos of the week…what kind of blogger forgets her camera?

Apparently me.

Let me explain the temporary lapse in my otherwise fairly organized approach to traveling. As you know from a previous post, I am a big “To-Do” list person….if it doesn’t get written down, it doesn’t happen.

Anyway, I was scheduled to speak at this particular conference and I was ~~frenzied~~ busy preparing for the same and remembering the things necessary to present – like my wireless clicker and laptop. Consequently, some routine check-list personal items – i.e.camera – got left behind…I did remember some other fairly significant items, but you don’t need to hear about those.

BTW, my presentation was on Behavioral Interviewing…fascinating stuff.

Despite my inability to photo-document my (scant) escapades, I had several days of learning and networking with industry peers including a wonderful dinner at a martini bar where I enjoyed a Lemon Drop Martini. What a perfect topic for a post, thought she.

Lemon Drop Martini
From: johnniemartini.com

Ingredients
1 1/2 shots of vodka – I like Grey Goose
1/2 shot triple sec
1 teaspoon confectioners sugar
1 shot of freshly squeezed lemon juice – about the juice of one medium lemon
Granulated sugar for the rim of the martini glass

Mixing The Lemon Drop Martini
Pour the vodka, triple sec, sugar and lemon juice into an ice-filled shaker. I used the new doggie shaker I got for Mother’s Day. Shake sufficiently to fully dissolve the sugar.

To serve your Lemon Drop Martini, choose a clear martini glass, glaze the rim with juice from a slice of lemon and dip the rim in granulated sugar, pour the martini and garnish with a slice of lemon.

Beware...these go down easy! You've been warned.

Doggie Biscuits

2011-05-20T21:08:00.012-04:00

My Boston Terrier, Stella, turned eleven this week. Birthdays are a big deal in my house and having a doggie birthday is an equally good reason to celebrate. Obviously, dogs can’t have a normal birthday cake, but they can have and LOVE tasty home-made doggie biscuits and that’s exactly what I made for my loyal canine companion.

First of all, Martha came through – AGAIN! I went searching for dog-bone cookie cutters and the sweet little cashier at PetSmart said “I have just what you’re looking for” and brought me to a whole display of Martha Stewart doggie paraphernalia. I was able to purchase doggie bone cookie cutters in three convenient sizes…in case I ever get a bigger dog (Stella is only 15 lbs.). They came with a recipe, but I opted to use a recipe I found on Bullwinkle.com.

Peanut Butter Biscuits

2 cups whole wheat flour
1tbsp baking powder
1 cup of peanut butter
1 cup of milk

Preheat oven to 375°. In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk with an electric mixer until smooth, then add to the dry ingredients and mix well. Place dough on a lightly floured surface and knead for about one minute.

Roll dough to ¼ inch thickness and use a cookie cutter to cut into shapes. Bake for 18-20 minutes or until lightly brown.

Cool on a rack.

Store in an air-tight (special birthday) container. Makes about 24 doggie biscuits.

I tried one…they’re arf-ly good.

Happy Birthday Stella!

The Cook in the Kitchen with a Bag of Peanut Butter Cups

2011-05-18T06:17:00.005-04:00

A little game of Clue.

What, you ask, could she possibly be making with Reese's Peanut Butter Cups, Ghirardelli Chocolate Squares and shoe string licorce? Stay stuned!

The mystery - complete with photos - will be revealed the first week of June...any guesses?

Such suspense.

The Wheelbarrow

2011-05-15T09:51:00.014-04:00

This is a long post…be patient.

Ok…I have a relatively big yard and I don’t own a wheelbarrow so I decided buy one this past Saturday. Not only will it serve the obvious purpose, I also plan to fill it with ice and beverages for an upcoming graduation party for youngest daughter. I own a Mini Cooper…but it’s the larger barn-door back model, quite cute, cream with a black sun-roofed top. It didn’t occur to me that the wheel barrow would not fit into the Mini to transport… a detail – until I tried to get it into the car. Did I mention I am spatially challenged?

Now, I love Home Depot. I own the house that Home Depot built. Not really, but I get a lot of stuff there, including my new kitchen. The Garden Center however, just dropped a few pegs in my Home Depot blissful estimation. Here’s the exchange following the purchase of a very nice, orange steel wheelbarrow:

Me: “Hi, I just bought a wheelbarrow and I need to take the wheel off to get it into my car. Do you have a wrench I could borrow? ” (Note I did not ask for anyone to perform any labor other than to hand me a tool.)

Cashier Guy: “Do you mean a screwdriver?” (Now feeling confident that tools could be produced…that was over-ambitious of me.)

A slightly annoyed Me (because even though I am a girl, I do know what tool to use most of the time): “No, I need to loosen a nut and bolt so I need a wrench” (He probably thought he was talking to the only nut in the general vicinity.)

I'm too busy Cashier Guy: “No, we don’t have any tools (really?!), you would need to go to the Customer Service desk.” (Note that it was 8:25 in the morning and Home Depot was relatively empty and there were two cashiers on duty).

A more annoyed Me: “Well, I have a wheel barrow hanging out of my car…it will take me two minutes if you have a wrench.”

Not-my-problem Cashier Guy: “Shrugs.” Is there an emoticon for a shrug? Maybe… o{

A fairly pissed off Me: “Okay then, I will deal with this myself.” Still no attempt to assist…oh that’s right…I was in the “Garden Center” not “Customer Service.” Silly girl.

So I collect the half in/half out wheel barrow from my car (it’s a nice wheel barrow and I did want it to roll away) and mosey into the Customer Service desk.

Home Depot will now reclaim the pegs they dropped.

The very nice Customer Service guy sent the Wheelbarrow rolling to “Tool Rental” who would remove the wheel. Once the operation was complete, Customer Service informed me that I could drive to the “Contractor Entrance” to collect my orange albatross. Remember I said it was 8:25 in the morning? I just returned from a run before hopping into the car for a QUICK trip to Home Depot, so I did not look my most glamorous and was mortified that I had to interact with yet another Home Depot department. I put lip gloss on hoping it would help. The wheel was removed and the nice lady at the Tool Rental desk asked me if I needed “help” and for some BIZARRE reason I said “No, thank you” and proceeded to CARRY (yes, I said CARRY) the wheel-less wheelbarrow to my car. I deserved that for being so stubborn (and stupid).

Now for the really exciting part.

Another customer, a very nice gentleman, who witnessed my snooty tool-rental-lady episode took pity on me (or was it control of me) and asked if he could help.

Maybe it was the lip gloss.

Despite my “No, thank you, I’ll be fine” declaration and protestation of help, he said, (and I quote) “be quiet, I will help you.” I did what I was told and shut up. He put the wheelbarrow in my car (it still didn’t quite fit), tied the barn-style doors together with twine (they have a twine kiosk at Home Depot) and said, “that ain’t going no where…just drive slow.” I broke my vow of silence and said “thank you very much, that was very kind of you.” I wonder if he’s single…even if his grammar isn’t perfect. The lesson dear readers…sometimes even fiercely independent, self-sufficient and less-than-perfect girls need to graciously accept help when offered.

Anyway, the wheelbarrow is now home with its wheel attached and ready for dual service. I’m glad I didn’t make an empty I-won’t-shop-here-anymore promise that I know I won’t keep. Besides, maybe I'll see the wheelbarrow knight again.

Cup O' Joe

2011-05-13T18:10:00.009-04:00

I love a good cup of coffee and this traditional liquid stimulant has several American nicknames…hi-test, mud, Java and my personal favorite, Joe (especially since it seems like everyone in my family is named Joe). Even Starbucks and Traders Joe’s have jumped on board with their brand blends….Morning Joe and Joe.

I’ve always wondered where the nickname “Joe” originated so I did some research. It seems that in 1913 the then Secretary of the Navy, Josephus Daniels, banned alcohol from US Navy warships. The strongest thing sailors could enjoy was a cup of coffee so they began calling it “Joe”. Now, I don’t know if this was an affectionate or sarcastic term but, I can only imagine how salty those sea dogs must have been not being able to enjoy the juice!

Anyway, below are simple instructions on how to brew a good cup of coffee:

1. It all starts here with a good blend of coffee! Try not to skimp because it will definitely dampen the coffee-drinking experience. I always opt for a nice medium blend. If you’re feeling particularly industrious, invest in a coffee grinder and buy fresh beans grinding only as much as you need for each pot you brew. I find that some of the pre-ground blends brew just as nicely; I usually buy whole beans and grind the beans in the store. Use a “medium” grind for drip machines and “course” for a French Press to prevent grounds from getting into your cup of coffee.

2. Do NOT freeze or refrigerate coffee but store it in an air-tight container kept in a dark spot. Coffee will pick up undesirable frig or freezer “tastes”…yuck!

3. For auto drip pots, add one cup of fresh, cool water for each one scoop of coffee – where a scoop equals two tablespoons or 1/8 of a cup. Turn the brewer off immediately when the coffee is done brewing. Burnt coffee is just plain awful and when I am served the same in restaurants, I always send it back, instigating a bewildering (or is it annoying?) look from some servers who don’t appreciate the appeal of a good cup of coffee. Each send-the- coffee-back episode totally embarrasses daughters, BTW.

For a French Press, heat water until it is just about to boil. Pour the water over the coffee beans (same ratio as with a drip pot) and give the beans a quick stir. Put the French Press lid on BUT WAIT 5 minutes before pushing it down.

4. Enjoy!

The cup in the photo above belonged to my dad….it is from the cafeteria where he worked at least 35 years ago. It’s a nice, heavy cup…perfect for a cup o’ joe...my father’s name!

Happy Mother's Day

2011-05-08T07:36:00.014-04:00

I am a 50-something year old woman (gosh, remember when we thought 30-something was old, and heaven forbid, 40-something!) and I am lucky enough to still have my mom. This is a photo of my mom and dad the day they got engaged when my sister, brother and I were just a twinkle in their eyes! Don't know why my dad is wearing a hat!

Merriam-Webster defines a mother as follows:

I redacted #4 and you can probably figure out why!

This is a rather mechanical definition and I’d like to suggest that a mother is much more than the definition offered. I could go on about the buttons our mother’s mended, the snacks she packed, the boo-boos she kissed, the puzzles she put together with us, or the stories she read…..these are loving reactions of which any caring person is capable.

But a mother loves her children even when it is difficult to do so. She is often the inspiration (even when we don’t realize it) for the things we do that matter. She understands and respects silence, rejoices in our stories, and embraces our successes. She sits back, observes and lets us make our own decisions (even when she knows that they may be a bit wayward) but knows when to instinctively intervene. She understands that sometimes we don’t want solutions to our problems…we only want someone to listen. And when we do need guidance or a little push, she is a natural and patient philosopher and coach.

Today, I’d like to say thank you to my mom for the things she taught me and for the lessons she let me learn on my own. For supporting my decisions and helping me in innate ways that are difficult to measure or calculate. For giving me the roots to grow, the tenacity to soar, and for assisting me with the puzzle pieces of life.

Happy Mother’s Day to all the moms, grandmothers, aunts, godmothers, cousins, sisters and anyone else who loves and has made a difference in the life of a child. And if your mama is in heaven, know that she is looking down and smiling..so pleased and proud of her life's work!

Parsley and Artichoke Pesto

2011-05-06T14:30:00.008-04:00

When you think pesto, you usually think basil, right? Me too….until Tuesday. I made artichoke pesto that instructed me to use parsley as the main herb.

Parsley?

We have already established the fact that I am a bit rebellious but that I also try to follow instructions for fear of retribution, so this no basil thing presented an interesting conundrum for me (not that using parsley instead of basil is a particularly daring maneuver, but you get my point). So, while in the Co-op buying the ingredients, I briefly considered defying Giada and substituting basil…the more traditional pesto ingredient. I had both bunches in my hand….

Parsley won.

So glad, because as I worked my food processor magic (the best invention ever), the most fragrant and beautiful pale green sauce emerged. Basil, an intense herb, would have suppressed the other flavors, so something a little more subtle, like parsley, really does work better with the blend of artichokes, walnuts, lemon and garlic the recipe called for. I tossed with fresh, but store bought, fettuccine.... simple and delicious. This would also be lovely made with mint and served with roasted lamb or pork….yum.

Parsley Artichoke Pesto
1 8 oz package of frozen artichoke hearts (I used a 13 oz can)
1 cup of flat-leaf parsley
½ cup chopped walnuts
Zest and juice of one lemon
1 garlic clove (I added 3)
½ teaspoon each of sea salt and fresh ground pepper
¾ cup of extra virgin olive oil
2/3 cup of freshly grated Parmesan cheese

In a food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt and pepper. Chop fine, stopping a few times to scrape the sides.

With the processor going, drizzle in the olive oil.

Transfer the pesto mixture to a bowl and stir in the Parmesan cheese. Add the hot pasta, using some of the pasta water to adjust the consistency…I had to use about ¾ cup.

BTW… it was my turn to cook.

We also had a fresh green, pear and gorgonzola salad and leftover Torte della Nonna for dessert.

I also served tea in my most recent pottery project..next up...a casserole dish (which should take the rest of the semester - I'm just saying).

Brownie Cupcakes

2011-05-05T07:19:00.005-04:00

Browine truffle cupcakes I made for older daughter's birthday. The brownies are from a mix -- Trader Joes -- but the icing is from scratch. Because this icing is so smooth and velvety, it pipes very nicely! Younger daughter added the strawberries for a pop of color and flavor!

Buttercream Icing
1 stick of butter
1 cup of shortening
1 teaspooon of vanilla extract
3 1/2 to 4 cups of confectioners sugar
2 tablespoons of milk

Cream together the butter and shortening with an electric mixer. Add the vanilla. Slowly add the sugar, 1/2 cup at a time. I add the milk as needed to thin the icing as I incorporate the sugar.

Torta della Nonna

2011-05-02T21:36:00.010-04:00

While in Italy, we passed many bakeries but we were often unable to stop because we were trying to keep 40+ people together during the tour! Anyway, I frequently saw Torta della Nonna – Grandmother’s Cake – in the window of these bakeries and it looked so incredibly delicious that I just had to make it! My mom and sister came for dinner on Saturday evening and their visit offered the perfect opportunity to bake this creamy little treat.

I checked my Giada, Lydia, Carmines and Italian Summer cookbooks, but to no avail (what gives girls?) so I searched the Internet and Mario Batali came through!

Torta della Nonna

Ingredients

Pastry:
2 cups allpurpose flour
1 egg pus 2 yolks
1/2 cup sugar
3 tablespoons sweet butter and 3 tablespoons extra virgin olive oil melted together
1/2 teaspoon vanilla extract
Filling
2 cups fresh ricotta (sheep's milk is best)
1/2 cup pine nuts
1/2 cup sugar
Juice and zest of 1 lemon
3 eggs

Directions
Preheat oven to 375°.
To make the pastry, make a well of the flour, place egg, yolks, sugar, butter and olive oil mixture in center and proceed as you would with fresh pasta, i.e. bring flour in bit by bit until liquid in well is thick enough to bring together with hands. Knead until dough is smooth and then allow to rest 10 minutes. I was running short on time so I used pre-made pie crusts from Immaculate Baking Company.

Meanwhile, make the filling by mixing together the ricotta, pine nuts, sugar

Add lemon zest, juice and eggs in a bowl until creamy.

To assemble, roll out the pastry to form two 12 inch circles. Place one circle down to line the bottom and sides of the pan. Spread the ricotta mixture evenly over this layer. Place the remaining circle of dough over the top and pinch together the edges.

Place in oven and bake for 35 to 40 minutes. Remove and serve warm or at room temperature. Sprinkle some pine nuts on top for a nice presentation! Some other versions of this recipe do not call for a top crust….next time I’ll try it that way.

While this was baking the house smelled absolutely heavenly. The nuttiness of the pine nuts (pinoli in Italian and they are really seeds but that’s a detail) blend so nicely with the creaminess of the ricotta and the zestiness of the lemon. So melt-in-your-mouth good, not too sweet and perfect with an espresso or spot of tea!

Tip: Pine nuts go rancid easily so to preserve them, put them in the freezer.

Giglio della valle

2011-05-01T09:22:00.005-04:00

My annual clipping of the “Lily of the Valley." My favorite flower, displayed in my treasured hat lady vase, serves as a simple -- but oh so fragrant -- centerpiece!

As a teenager, my sister and I used to wear Muguet Desbois perfume….its fresh floral scent smelled just like these aromatic little bells. Another classic by Coty that many of us wore….the exotic and citrus-inspired Emeraude. And then, there's always Windsong. Isn’t it funny how we randomly remember stuff while doing other things? What are some of your favorite classic scents?

La mia bellissima avventura Italiana

2011-04-29T19:20:00.035-04:00

We are back from our fantastic voyage to Italy! Along the way we snapped photos, drank great wine, enjoyed the most incredible food and collected memories that will last a lifetime. As I told my dear readers in a previous post, I, along with four other parents, were chaperones for my daughter’s choral group – The Silvertones – and although keeping track of 34 teenagers was sometimes a challenge, the kids were wonderful…respectful, deferential, and just a joy to be around. We were assisted in our endeavor by the most amazing guide, Stefania, who toured, translated, advised and advocated for us.

After many hours in the air we landed in Rome and boarded yet another plane to Milan. A bus picked us up in Milan and we were off to Bergamo where our home for the next three days would to a lovely seminary in the center of this delightful little town. We strolled through Bergamo and had a wonderful dinner at a local Trattoria where we devoured the most amazing ravioli ever.

On Saturday afternoon, we headed to Milan and visited the magnificent Duomo, which included a roof top tour and panoramic views of Milan...stunning. We toured Teatro alla Scala and the kids were fortunate enough to sing in this important and historic foundation of musical history. We sipped espresso in The Galleria, where we encountered the only rude waiter of the trip….you see, in Italy, it is considered an insult for the waiter to present the “conto” (bill) before the guest asks for it. We did not ask for it!

On Sunday, it was off to the Lake Como town of Varenna where we visited the beautiful gardens of Villa Carlotta and strolled through the charming streets of Bellagio. During these visits, The Silvertones delighted tourists and local residents with impromptu concerts....very special. Their little arias were always greeted with grateful and enthusiastic applause. The kids officially performed for the first time on Sunday evening in Bergamo at the Basilica of Santa Maris Maggiore....the programs were stranded with some other diverted travelers, but their beautiful voices did not really require the written details.

On Monday, we left the seminary and headed off to Lake Garda where we stayed at Villa Maria Elisabetta, a beautiful convent that offered the most amazing waterfront views. After getting settled, we headed off to Limone where we blissfully sipped Limoncello (by we I mean the chaperones)! This little town offered breathtaking views of the Alps, the Lake, and the quaint little (and palatial) villas that dotted the shore.

Tuesday brought us to magnificent Malcesine, the honeymoon spot of one of our fellow chaperones…. it was fun to listen to fond memories unfold. Then, off to Verona, the picturesque hometown of “Romeo and Juliet”…the girls all wrote letters to slip into the crevasses of Juliet’s wall but were later disappointed to learn that the wall was a fictional wishing well, created for the movie “Letters to Juliet.” At dinner that evening at Taverna di Via Stella, we had the most incredible risotto made with Amarone wine. I weaseled the recipe out of the waiter and will make the same soon (don’t worry, I’ll post the recipe!). Amarone is a concentrated, rich, dark and dry wine with full bodied-flavors and is made in Veneto, the same region that makes Valpolicella. We also had the most delicious rabbit stew and, as trite as this may sound, it really does taste like chicken. Later, The Silvertones wowed everyone with their second planned concert in Sant’ Anastasia’s Church. The acoustics were so amazing that their voices lingered for seven seconds after they stopped singing…can you say goose pumps?

Words cannot begin to describe the splendor of Lake Garda, our Wednesday destination. Absolutely spectacular views….I will let the photos tell the story! We cruised the lake and docked in Sirmione. Before visiting Rocca Scaligera castle and The Grotte Di Catullo, we took a break and had a cappuccino in a charming little waterfront café that served our treats in the cutest little bicycle-clad cups! Later that evening, The Silvertones performed their third planned concert at the Church of San Francesco after which we returned to the convent. The kids wanted to have a little party but the curfew the nuns imposed put the kybosh on that idea! Pity.

We departed for Vincenza on Thursday where we took in the incredible views of a Palladio’s famous street-scape stage at Theatro Olimpico, then we boarded a bus to tour Padova. While there, we visited the famous frescos created by Giotto in the Scrovegni Chapel, including the beautiful (but disturbing) The Last Judgment. We were, at last, heading to Venice where we visited the Doge’s Palace and the Basilica of San Marco, crossed the Rialto Bridge, and strolled along the streets of Dorsoduro, a picturesque Venetian neighborhood unlike any “hood” I’ve ever lived in! Did you know that Venice is built on a series of wooden logs? Over the years, the minerals in the water petrified the wood and the logs are now as hard as stone. Now you know! And oh, there are no dryers in Italy....everyone hangs their wash out to dry!

While in Venice, The Silvertones sang Easter mass at the Basilica of SS Giovannii & Paolo and, later that evening performed their final concert at the Church of San Salvador. It was special, but even more moving was the spontaneous concert outside the church afterwards…a huge crowd gathered, everyone was snapping pictures, taking videos and cheering “bravo”…what an indelible experience!

Click here to hear the Silvertones singing .

Click here to hear the Silvertones singing

I hope you enjoy my little photo journey. I apologize for the length of this post, but I wanted you to enjoy the trip as much as I did, albeit vicariously. This was my second trip to my (half) ancestral homeland and it will not be my last…I can promise my dear readers that!

The Interventionists

2011-04-14T06:43:00.011-04:00

It was Architect’s turn to cook on Tuesday and she cooked alright but she brought the dish to my house so that she and Foodie could participate in an intervention. Today I am leaving to be a chaperone for my daughter’s choral group which will visit Italy. Every other year the Silvertones travel to Italy to sing in the magnificent Duomos scattered throughout the county and this year the group will tour Bergamo, Venice, and Milan. It is a much anticipated trip and I am told that the Italians enjoy hosting the Silvertones as much as they enjoy singing for them…apparently their performances bring many to tears!

Back to the intervention…

You see, I am a notorious over packer and since the group will be regularly on-the-go during the trip, over packing is NOT an option. So I surrendered to my dinner pals who have been on this trip before to let them purge my planned piles. Regardless of how cute they are, I do not need to bring my leopard pumps, unless....

Here is the before pile....

Here is the after pile. NO difference!! Not a thing purged…see, I can learn!

My approach was to go monochromatic with some pops of color so I can repurpose the same black or grey basics with any number of items. I bought these great t-shirts from Hanes that are thinner and will hand wash nicely and dry quickly so I can layer. Only three pairs of shoes planned. There may be some stowaways…I’m just saying.

Architect brought an outstanding vegetable lasagna, Foodie was unfortunately otherwise detained, and I popped open a bottle of nice Italian Chianti. I set the table on Monday night so it would be lovely hoping my interventionists would be momentarily distracted and show mercy. The napkins and small vases, a Mother’s Day gift from daughters, are from Williams Sonoma. The napkin rings, candle and candle holder, Pier 1, the bee plates, April Cornell and the white plates, Target. My garden produced the beautiful daffodils and the gold forsythia is clipped from a neighbor’s garden.

Vegetable Lasagna
From: epicurious.com

Ingredients
7 oz lowfat goat cheese
1/3 cup chopped pitted black olives
1 tbsp chopped fresh thyme
1/2 tbsp dried basil
1/2 tbsp dried oregano
2 tsp minced garlic
4 cups prepared pasta sauce
1 lb whole-wheat lasagna (Architect made her own!)
Freshly ground black pepper
2 small zucchini, diced
2 small summer squash, diced
3/4 cup bottled roasted red pepper, diced
1/4 cup grated Parmesan
print a shopping list for this recipe
Preparation
Heat oven to 375°F. Mix goat cheese, olives, thyme, basil, oregano, and garlic in a bowl; season with salt and pepper. Spread 1 cup pasta sauce on the bottom of an 8" x 11" baking dish. Add one layer of lasagna and season with black pepper. Add a layer of zucchini, squash, and red pepper. Dollop spoonfuls of goat cheese mixture over vegetables and spread to cover. Repeat layers, finishing with pasta and sauce. Sprinkle Parmesan on top, cover with foil and bake 40 minutes. Uncover and bake 5 minutes or until top browns. Let stand 10 minutes; serve.

No posts from me for two weeks. Sister and older daughter, who will be at the house watching Stella, may guest post! Have my newly arrived copy of "Gone With A Handsomer Man" by Michael Lee West to read on the plane!

Arrivederci!