bread and posies

Posy of Mums

2010-02-15T14:42:00.000-08:00

Ice Box Bakery

2010-02-13T05:51:00.001-08:00

Last night I baked these Cherry Pie cookies, made from slice and bake dough by Ice Box Bakery. They only took about 10 minutes to make and the dough is free of artificial colors, flavors, & preservatives. I'm looking forward to trying their other flavors.... Yum!

Super Bowl Chili

2010-02-06T04:01:00.000-08:00

I've been on a mission to find a chili recipe over the last few years. To date, this has been my favorite. I think its the beer that gives it a tangy flavor, which I love. It's perfect to serve if you're having friends over to watch the Super Bowl since it requires very little preparation.

Ingredients

olive oil

1 yellow onion, chopped

3 garlic cloves, chopped

salt

3 teaspoons chili powder

1 tablespoon tomato paste

1 chile, chopped

1 pound ground turkey

1 12 ounce bottle of beer

1 14 ounce can tomatoes, in their juice

1 15 ounce can kidney beans, drained

Directions

Heat oil in a large skillet. Add the onion, garlic, and spices and cook about 3 minutes. Stir in the tomato paste and chili, cook another minute. Add the turkey and stir constantly for about 3 minutes. Add the beer and simmer until reduced by half, about 8 minutes. Add the tomatoes and beans. Cook uncovered for about 10 minutes. Serves four hungry men or six regular people.

Sweets For My Sweets

2010-02-04T03:44:00.000-08:00

Yesterday I made Valentine's Day care packages for my nieces and nephews.

Classic Sugar Cookies

3 cups flour

1/4 tsp baking powder

1/2 tsp salt

1 cup unsalted butter

3/4 cup sugar

1 egg

1 1/2 tsp vanilla

Mix sugar, baking powder & salt. Beat sugar and butter until fluffy. Beat the egg and vanilla together, then mix into sugar mixture. Add the dry ingredients. Divide dough into quarters, shape into disks, sprinkle with flour and refrigerate for 15 minutes. Heat oven to 350. On a lightly floured board roll dough out to 1/8 inch thick and cut into desired shapes. Bake for 12 minutes.

Grandma's Pinwheels

1/2 cup butter

1/2 cup sugar

1 egg yolk

1 1/2 tsp vanilla

1 1/2 cups flour

1/2 tsp baking powder

1/8 tsp salt

3 tbspn milk

1 oz melted chocolate

Cream butter and sugar, and then add egg yolk & vanilla. Mix flour, baking powder, & salt together. Add flour mixture to sugar mixture, then add milk. Divide dough in half and add melted chocolate to one half. Form white dough into a disk, sprinkle with flour. Cover both mixtures with saran wrap and refrigerate for 15 minutes. Roll white dough on a lightly floured board about 1/8 inch thick, adding flour to the dough if necessary. Form the chocolate mixture into a disk with your hands, then gently press it out flat on top of the white dough. Roll the dough up like a jellyroll. Cover with saran wrap and refrigerate for an hour. Slice dough into thin slices, place on an ungreased cookie sheet and bake at 350 for 12 minutes. ♥

A Posy of Orchids

2010-02-03T11:44:00.000-08:00

From my sweet husband. ♥

White Bathrooms

2010-01-18T06:01:00.001-08:00

To know me is to understand my love for white bathrooms! There is something so serene about them. So you can imagine my delight when I came across this post on Living Etc which featured 83 different white bathrooms. Here are a few of my favorites....

I love the combination of textures in this room.

Imagine getting to soak in this tub every day.

Fantasizing of my upcoming trip to Japan...

G.L.A.M.O.R.O.U.S

So girly and old-fashioned.

And here's a shot of my very own white bathroom. ♥

Minestrone

2010-01-15T05:44:00.000-08:00

Minestrone is one of my favorite comfort foods, probably because my Mom often made it growing up. I love it's earthy flavors. This recipe can be prepared two ways; regular or pureed. I like to puree the leftovers and eat them for lunch for a few days.

Ingredients:

olive oil

3 leeks

4 carrots

4 zucchini

3 white rose potatoes (about 1 pound)

italian seasoning

3 tomatoes

5 cups broth

15 oz can garbanzo beans

salt and pepper

3 tablespoons basil

freshly grated parmesan cheese

Start by preparing all of your vegetables. Clean the leeks and finely chop the light green and white parts (discard the dark green leaves). Peel and slice carrots. Dice zucchini. Peel and chop carrots. Dice tomatoes in a food processor. Drain and rinse your garbanzo beans. Chop basil into fine pieces. Heat oil in a large saucepan. Saute the leeks for about 5 minutes. Add the carrots, zucchini, potatoes, and Italian seasoning. Saute for 3 more minutes. Add the tomatoes and broth. Partially cover and simmer for about 20 minutes. Add the garbanzo beans and cook for a few more minutes. Season with salt, pepper, and basil. To serve, ladle into bowls and garnish with freshly shaved parmesan cheese. Serve crusty bread on the side.

Shrimp & Noodle Soup

2010-01-10T05:46:00.000-08:00

After expanding our stomachs to uncharted territory throughout the entire month of December, my husband and I decided to lighten it up for a few weeks. I found this recipe in one of my healthy cookbooks. It originally called for chicken, but after having watched Food, Inc. the night before I decided to substitute shrimp. Its an Asian inspired soup, low in fat and calories but rich in flavor.

Serves 4

Ingredients:

6 cups low-sodium vegetable broth

1 minced garlic clove

1 tablespoon fresh minced ginger

1/8 cup low-sodium soy sauce

6 ounces ramen noodles

2 cups bean sprouts

4 scallions, white and green parts, sliced thin

1/4 cup chopped fresh cilantro

1 lime, quartered

2 lbs shrimp, deveined

In a large saucepan bring broth, garlic, ginger, & soy sauce to boil. Add the noodles, return to a boil and cook for about 3 minutes. Add the bean sprouts, scallions, and cilantro. Meanwhile, steam shrimp in a separate saucepan. Pour water (or white wine) over shrimp and sprinkle with salt and pepper. Cover and bring to a steady bubble. Check after 3 minutes of steaming. When they're just turning pink remove from heat and give them a good stir. Ladle soup into bowls and top with shrimp. Serve with a lime wedge on the side.

Teacup Pin Cushions

2010-01-10T05:33:00.000-08:00

I recently made these teacup pin cushions. I found the teacups an antique store in my neighborhood. Then I cut an old angora scarf into 2 squares (one for each cushion), made little balloons out of them, and filled each with stuffing. With embroidery floss I tied the balloons closed and cut off excess fabric. After that I drizzled craft glue into the bottoms of the cups and dropped the cushions in to set. They make such sweet little gifts for friends who like to sew.

Wrapper's Delight

2010-01-10T05:24:00.000-08:00

One of my favorite things to do in life is wrap and give presents. So imagine my delight when I found this darling paper by nineteenseventythree. So perfect for my sister-in-law's birthday present!

Snap Crackle Pop!

2010-01-10T04:37:00.000-08:00

Last night we celebrated my sister-in-law's thirtieth birthday. It was a true 80's style pizza party, complete with some of our favorite childhood movies playing in the background. Rice Krispie treats were the ultimate party food for me growing up, so I thought it would be fun to bring some. After preparing the treats I melted some milk chocolate chips over a double broiler, then whisked in a little butter and milk. Once the chocolate was warm and gooey I poured it over the treats, leveled it out with a spatula, then popped them in the fridge to set for a few hours. I then sliced them into 1-inch bites. They turned out to be a big hit at the party. Happy Birthday Joan, I love you!

Red Wine Biscuits

2010-01-03T16:56:00.000-08:00

Ingredients:

1/2 cup dry red wine

1 cup flour

3 tablespoons sugar

1 teaspoon cracked black pepper

1 teaspoon minced rosemary

1/2 teaspoon salt

1/2 teaspoon baking powder

3 tablespoons olive oil

Combine flour, sugar, pepper, rosemary, salt, & baking powder in a food processor and pulse a few times. Preheat oven to 325. Line 2 cookie sheets with parchment paper. Heat wine in a small saucepan over high heat. Boil for about 3 minutes. Mix wine and olive oil and then add to dry ingredients. Process until dough forms. Turn dough onto a lightly floured board and roll to 1/8 inch thick. Using a cookie cutter (or a champagne flute, as I did) cut dough rounds and place on cookie sheet. Bake until golden, about 15 minutes. Transfer to a wire rack and cool. Enjoy with goat cheese and what else.....a glass of red wine!

Posy of Roses

2009-12-18T04:47:00.000-08:00

Its Friday at last! I leave you with a simple posy of roses. Happy Weekend!

Brioche Buttons

2009-12-13T09:36:00.001-08:00

I made these little brioche buttons over the weekend and served them as mini lobster rolls. After they had baked I simply sliced their hats off, scooped out the doughy insides, and then dropped a tablespoon of lobster salad into each button and replaced the cap. The recipe below yields 24 buttons. One pound of lobster salad was the perfect amount for 24 buttons.

Ingredients:

9 oz warm milk

1 packet dry active yeast

4 cups all purpose flour

1/2 cup granulated sugar

pinch of salt

2 eggs, beaten

3/4 cup cooled, melted butter (plus a little more for brushing on top)

zest of half a lemon

Sift flour in a large bowl. Make a hollow hole in the center and pour in the milk. Add the yeast to the milk with 1 teaspoon sugar. Let sit for 5 minutes (until bubbly). Mix the milky yeast and the flour together. Add the beaten eggs, lemon zest, salt, butter, and sugar. Mix the dough and then begin to knead. If the dough is sticky add some more sifted flour. Once kneaded well and cover the bowl in plastic wrap and leave to rise in a warm room for 1 hour.....When the dough has doubled in size punch it down and knead it for 2 minutes. Place the dough on a floured surface to rest for 10 minutes. Preheat oven to 400. Roll the dough into little balls and drop into a mini muffin tin. Brush each of the buttons with melted butter. Bake for 15 minutes, or until they are beginning to turn golden. As soon as they come out of the oven brush them again with melted butter. Enjoy!

Woodland Cupcakes

2009-12-13T09:10:00.001-08:00

Yesterday we had some friends over to celebrate the holidays before we all disperse to be with our families. I baked mini chocolate cupcakes topped with these winter woodland toppers I found at Layer Cake Shop. There is something about garden gnomes that just make me smile.

Je Sais Cuisiner

2009-12-11T02:20:00.000-08:00

Last night I had the opportunity to attend a book event for I Know How to Cook, which has been "the bible of French home cooking" since the 1930's. The cookbook was recently translated into English by one of my favorite bloggers and cookbook authors, Clotilde Dusoulier of Chocolate and Zucchini. Aside from the 1400 plus recipes, the book is full of darling illustrations by the French illustrator Blexbolex.

Birdies, Bunnies, and Squirrels... Oh My!

2009-12-10T05:02:00.000-08:00

Here is an advent calendar that I made last year.

Each little stocking is decorated with a different woodland animal.

Someday I will fill the stockings with goodies....

but for now it will serve as a cute decoration on my mantel.

Brown Butter Pound Cake

2009-12-06T08:29:00.000-08:00

On the heels of my recent lemon curd craze, I set about looking for a pound cake recipe. My dear friend at 337 Greenwich suggested hers', and I love it!! I've never browned butter before and it creates the most delicious, nutty flavor you can imagine. I bought a bunch of mini paper loaf pans so that I could give them as holiday gifts. This recipe yields one large pound cake, or 2 mini loaves.

Ingredients:

2 sticks of unsalted butter

2 cups sifted flour

1 tsp baking powder

1/2 tsp salt

1/2 cup packed light brown sugar

1/2 cup granulated sugar

4 large eggs

1/2 tsp vanilla extract

zest of 2 lemons

juice of 1/2 a lemon

Preheat the oven to 325F. If you are using paper baking molds as I did, you don't need to butter your pan. Heat the butter in a heavy saucepan until the solids on the bottom of your pan turn to a dark chocolate brown. Transfer to a bowl and cool in the fridge for 15 minutes.Whisk together the flour, baking powder, and salt. Beat together the brown butter and sugars until fluffy. Add 1 egg at a time and continue to beat until fully mixed. Add the vanilla, lemon juice and zest and mix at low speed. Transfer the batter into the pans and bake. If using paper pans you only need to bake for an hour. However, if you are using a regular pan you may need to bake for up to 1.5 hours. The loaf should be golden brown and a wooden pick should come out clean. Cool for 30 minutes. Wrap in parchment paper and tie with bakers string. Give to loved ones along with a jar of lemon curd. ♥

Its Beginning to Feel A Lot Like Christmas...

2009-12-04T16:06:00.001-08:00

We got our tree this week! I decorated it with Russian Nesting Dolls made out of leftover scraps of fabric. Here are a few of my favorites.....

Giving Thanks

2009-11-26T10:30:00.000-08:00

Every year my Mom creates the most beautiful centerpieces for her Thanksgiving table. Here is a preview of this year's table.

We assembled these simple posies of Red Daisies and Safflowers..
...and then added Mexican Sage from our backyard.

The milk glass vases were bought on Ebay.

Soon this room will be filled with friends and family. I have so much to be thankful for!

Lemon Curd: From Tree to Table

2009-11-24T06:34:00.000-08:00

I made lemon curd last night for the first time. It was really easy to prepare, as it only required 4 ingredients and about 20 minutes of my time. The best part? That the lemons came right from my parents backyard! This recipe will serve 4-6 as a garnish.

Ingredients:

5 egg yolks

1/2 cup sugar

4 Meyer lemons, zested and juiced

1 stick butter, cut into pats and chilled

Fill a saucepan with water and bring to a simmer. Combine egg yolks, sugar, zest, & 1/3 cup lemon juice in a medium size metal bowl and whisk until smooth. Once water starts to simmer, reduce heat to low and place bowl on top of saucepan. Whisk for 8 minutes, or until thickened. Remove from heat and stir in one butter pat at a time, allowing each to melt before adding the next. Store in a jar and place a layer of plastic wrap directly on the surface of the curd. (This prohibits a layer of skin from forming.) Refrigerate and store for up to two weeks. Serve over pound cake, scones, or even a simple slice of toast.

Oatmeal and Apples

2009-11-12T17:09:00.000-08:00

Two Servings:

1 cup dry oatmeal

2 cups water

1 large apple

lemon juice

2 teaspoons butter

cinnamon

Bring oatmeal and water to a boil. While the oatmeal is cooking, grate a large apple. I've been buying the Pink Lady variety, because they are so crisp and sweet. As soon as the oatmeal reaches a boil, stir in the apple and sprinkle with lemon juice. Spoon into two bowls, stir in a teaspoon of butter in each bowl, and sprinkle with cinnamon. Enjoy!

Cranberry Oat Cookies

2009-11-03T19:43:00.000-08:00

Tonight we are invited to dinner at a friend's house, so I thought I would bake some cookies to take over. I love to bake these in the fall because of their nutty, cranberry flavor.

Ingredients:

1 cup flour

1/2 teaspoon baking powder

1 cup rolled oats

1 stick + 1 tablespoon butter

1/2 cup brown sugar

1/2 cup sugar

1 egg

1/2 teaspoon vanilla

1/2 cup dried cranberries

1/2 cup roughly chopped pecans

1 cup white chocolate chips

Preheat oven to 350. Combine flour, baking powder, and oats in a bowl. In another bowl beat butter and sugars until creamy. Add egg and vanilla. Beat in dry ingredients, then fold in cranberries, pecans, and chips. Drop balls of dough onto a baking sheet lined with foil and bake for 15 minutes. Makes 3 dozen.

Chicken Tortilla Soup & Cornbread

2009-11-03T19:07:00.001-08:00

(serves four)

Ingredients:

olive oil

1 minced garlic clove

2 teaspoons taco seasoning

1 teaspoon ground cumin

pinch of salt

28 ounces low sodium chicken broth

14.5 ounce can of stewed tomatoes, undrained and pureed

1/2 rotisserie chicken; shredded

4 small flour tortillas

1/4 cup fresh cilantro

1 lime, cut into wedges

1/2 avocado sliced

sour cream & cheddar cheese

Heat oil in a large saucepan and saute the garlic and spices. Add the broth, tomatoes, and chicken and simmer for 15 minutes. Slice the tortillas into thin strips and add to soup. Serve and garnish with remaining ingredients.

Ingredients:

2 tablespoons butter

3/4 cups cornmeal

1/4 cup flour

3/4 teaspoon baking powder

1/2 teaspoon salt

1/4 cup organic sugar

1 egg

1/2 cup milk

Preheat oven to 375. Put butter in the bottom of a loaf pan and place in the oven. Meanwhile combine dry ingredients in a bowl. Mix the eggs and milk, then add to the dry ingredients. If the mixture seems too dry add a little more milk. Pour batter into pan and bake for 30 minutes.

Happy Birthday Mamacita!

2009-10-30T05:15:00.000-07:00

Today is my Mom's birthday so I thought it would be appropriate to post a photo of this set of notecards she recently made for me. She's so talented at illustrating and printing, I keep trying to convince her to set up her own Etsy shop. Happy Birthday Mom, I love you!

Peanut Butter Cookies

2009-10-28T17:54:00.000-07:00

1 cup smooth peanut butter

1 cup sugar

1 teaspoon baking soda

1 egg, lightly beaten

2 tablespoons minced peanuts

1/4 cup chocolate chips

Preheat oven to 350 degrees. Mix the p.b., sugar, baking soda, and egg. Stir in the peanuts and chocolate chips. Roll tablespoons of the dough into 24 balls on baking sheets. Bake for 15 minutes. Transfer to a rack and cool.

New Crush

2009-10-27T17:33:00.000-07:00

Is it possible to have a crush on a quilt? Because I think I may have one on the one that was delivered by the UPS man last night. My husband and I recently decided to take a huge step into full-fledged adulthood and (gasp) buy a king size bed! Yep, that's right. We traded in our run-down 8 year-old double sized mattress and box spring for an uber-deluxe KING size Stearns and Foster. Its like sleeping in a hotel every night! After the new bed arrived I obsessed over bedding...and finally decided on this quilt. It was love at first sight.

Chickpea and Spinach Stew

2009-10-26T17:51:00.000-07:00

Yesterday I pulled out my folder full of recipe clippings from old magazines. I came across this recipe that I saved from Food and Wine's "Best Fast Recipes Ever", September 2008 issue. I made it for dinner tonight....a perfect meal to eat while watching Monday Night Football!

Ingredients

1 cup water

10 ounces baby spinach

2 large garlic cloves, crushed

kosher salt

pinch of saffron threads

2 teaspoons sweet paprika

1/4 teaspoon ground cumin

pinch of ground cloves

pinch of freshly ground pepper

2 15-ounce cans chickpeas, with their liquid

olive oil

1 chopped onion

1 peeled, seeded, and coarsely chopped tomato

1/4 cup golden raisins

In a large skillet bring the water to a boil and saute spinach until wilted. Drain the spinach and chop it. Mix the crushed garlic cloves, salt, saffron, paprika, cumin, cloves, pepper, and 1/4 cup of chickpea liquid in a small bowl to create a paste. Heat 2 tablespoons of olive oil in the skillet and saute the onion and tomato for about 3 minutes. Add the spiced garlic sauce and cook for another minute. Add the chickpeas & their liquid, as well as the raisins and bring to a boil. Add the spinach and simmer over moderate heat for about 10 minutes. Drizzle with olive oil and serve!

Butternut Squash Soup

2009-10-25T14:11:00.000-07:00

Nothing says Fall like a bowl of butternut squash soup. Tonight we are eating this for supper alongside rosemary ciabatta bread and cheese.

Ingredients:

8 cups butternut squash, chopped into 1 inch cubes

1 onion, chopped into 1 inch cubes

8 cups 2% milk

14 ounces chicken broth

olive oil

salt & pepper

fresh sage

Preheat oven to 400 degrees. Toss the squash, onion, and a few fresh sage leaves (stems removed) in olive oil, salt, and pepper. Cover a baking sheet with aluminum foil and spray with nonstick cooking spray. Spread the veggies out on the baking sheet and roast for 45 minutes, or until the squash is soft. In batches, blend the squash mixture with milk and chicken broth. Move to a large pot and heat gently until all the flavors have combined. Garnish with toasted almonds. Enjoy!

Pumpkin Patch

2009-10-24T08:58:00.000-07:00

Last weekend we passed this pumpkin patch on our way to Rhode Island. I started screaming frantically to my husband to pull off the side of the road. Lucky for me he has quick reflexes...

This cart was at the entrance of the patch. So breathtaking!

I loved how these pumpkins were merchandised in monochromatic rows.

They had some of the most unique squash and gourds I have ever seen.

Even the Rain Couldn't Stop Me!

2009-10-21T17:56:00.000-07:00

I did it! On Sunday I completed my first Half Marathon in Newport, Rhode Island. Despite awful weather conditions I accomplished my goal of running the entire 13.1 miles. I cant begin to describe the adrenaline rush I got as I saw the 13 mile marker and then my husband came into view, jumping up and down and cheering for me. Part of the fun of running this race was training all summer. Here are some photos I took on some of my particularly long runs.

Beverly Hills, California

Williamsburg Bridge

New York, NY

Centennial Park

Ellicott City, Maryland

A country road in upstate New York.

Friday: Hearts for Hearts of Palm and Tilapia Tacos

2009-10-17T04:33:00.000-07:00

Salad: Tomatoes, hearts of palm, and avocadoes.

Seared Tilapia, topped with salsa and sour cream....I heart Fridays!

Thursday: Asparagus and Mushroom Rigatoni

2009-10-15T19:03:00.000-07:00

Ingredients:

olive oil

1 garlic clove, chopped

4 ounces cremini mushrooms, sliced and stemmed

1 bunch asparagus, cut into 1 inch spears

4 ounces rigatoni

fresh basil, chopped

lemon zest

salt and pepper

Cook pasta for 10 minutes in boiling water.

Heat olive oil in a large saucepan and saute garlic until it turns golden colored. Add mushrooms and season with salt and pepper. Saute for about 5 minutes then add asparagus and continue sauteing for a few more minutes. Turn heat to high and add one cup of the pasta water. Reduce water by half and add pasta to the saucepan with a slotted spoon. Toss for about one minute, then remove from heat and season with fresh basil leaves and lemon zest.

Serves two.

Wednesday: Pork Chops, Applesauce, and Sweet Potatoes

2009-10-14T17:56:00.000-07:00

Tonight's menu was surprisingly simple, healthy, and left my apartment smelling of cinnamon. I rubbed these boneless pork chops with my favorite Stonewall Kitchen blend, then grilled them.

Mashed Sweet Potatoes (serves 2)

2 sweet potatoes

1/4 cup skim milk

salt and pepper

Peel and chop potatoes, then cover them with water in a pot. Simmer until soft (about 10 minutes), then drain and return back to pot. Heat milk in a small saucepan then pour over potatoes and mash. Season with salt and pepper to taste.

Applesauce:

5 small apples

1 pear

1/2 cup water

1/4 sugar

lemon juice

cinnamon

Peel and core fruit, then simmer for about 20 minutes. While the fruit is simmering, mix in sugar, cinnamon, and lemon juice.

Tuesday: Birthday Fun

2009-10-14T17:42:00.000-07:00

Here is a photo of my one and only blowing out his birthday candle. We had a fun evening....dinner with friends, live music, and of course cupcakes!

Monday: Spinach Lasagna

2009-10-14T17:26:00.000-07:00

This recipe is adapted from Cooking Light. I actually made it Sunday night, and it was even better Monday as leftovers.

Ingredients:

olive oil

1 chopped onion

1 minced garlic clove

1 16 ounce package of frozen spinach (thawed)

1/6 cup flour

1 1/2 cups low-fat milk

salt & pepper

1 jar marinara sauce

cooking spray

6 cooked lasagna noodles

1 cup fresh shredded mozzarella

Preheat oven to 375. Saute onion in olive oil until brown. Add spinach and garlic and saute for a few more minutes.

Whisk flour, milk, salt and pepper in a small saucepan and bring to a boil, stirring frequently. Add half of the milk mixture to the spinach mixture. Spread a thin layer of marinara sauce in a baking dish coated with cooking spray. Layer the following: 2 noodles / spinach mixture / marinara / 2 noodles / spinach / mozzarella / 2 noodles / marinara. Top with remaining milk mixture and sprinkle with remaining mozzarella cheese. Bake at 375 for 50 minutes.

A Week of Healthy Dinners

2009-10-13T03:00:00.000-07:00

And the countdown begins....this weekend I am running my first half-marathon. I've been training for the past 10 weeks and I can hardly believe October 18 is almost here! So that I am feeling my best on Sunday, I've decided to prepare high carb/low fat meals all week.

This Week's Dinner Menu:

Monday: Spinach Lasagna

Tuesday: eat dinner out, celebrate J's birthday!

Wednesday: Pork Chops and Sweet Potatoes

Thursday: Asparagus and Mushroom Rigatoni

Friday: Tilapia Tacos and Hearts of Palm Salad

Mangia!

2009-09-27T06:58:00.000-07:00

The Garibaldi girls; Romilda, Vera, Rena,

my Grandma, Rosalie & Angie.

Here I am with my sister, cousins and Grandma in 1979.

(Notice I seem to have the same haircut as my boy cousin Ryan.)

Tonight I am having my cousin Jenny over for dinner. I love spending time with her because, like the rest of our family, she is really energetic and funny. I thought it would be appropriate to prepare some Garibaldi family recipes. Its gloomy outside and we could both use some comfort food. Tonight's menu will include pumpkin ravioli topped with our Great-Grandma's pasta sauce, and roasted brussell sprouts on the side. Oh, and for dessert? Biscotti of course. Jenny has been working insane hours lately so I decided to make extra sauce that she can take home with her for an easy weeknight dinner.

Pasta Sauce

1 lb lean beef, cut into small chunks
1/2 cup olive oil
2 medium chopped onions
1 cup chopped parsley

1 cup chopped basil

1 cup sliced mushrooms

2 26 oz boxes of tomato sauce

splash of red wine

1 tsp water

sprinkle nutmeg

salt and pepper

Sear the meat in olive oil. Remove meat. Saute onions, then add herbs, mushrooms, and tomato sauce. Bring to a boil. Add meat and simmer for 1 hour or more (more is better) on a very low flame. Keep it thin enough by adding a little water (or wine) as needed. Season with salt and pepper. **Disclaimer to fellow family members: This recipe includes a few alterations to the original that my my mom makes, and now a few of my own minor changes. Thats part of the fun of family recipes, as each generation gets to put their own mark on it! :)

Biscotti

This recipe comes from my Grandma, via my Great-Aunt Romilda. There are no words that describe how sentimental I feel when I bite into one of these cookies. Its the same feeling you get from smelling a lost loved one's perfume or trying on your grandmother's wedding band. I hope you enjoy these as much as I do!

3 cups flour, sifted

3 eggs

1/2 cup butter

1 1/2 cups sugar

2 tsp sweet anise (scant)

1/2 tsp salt

2 tsp vanilla

3 (rounded) tsp baking powder

1 cup slivered almonds

Cream butter and sugar. Add eggs, vanilla, and remaining ingredients. Knead lightly on floured board. Form into long narrow rolls and place on greased baking pan. Bake at 375 for about 40 minutes, or until brown. Remove from pan and slice rolls about 1/2 inch thick. Place slices on cookie sheet and return to oven till browned (about 10 minutes). As Grandma would say, "Mangia, mangia!!"

Zinnias

2009-09-24T04:59:00.001-07:00

I picked these Zinnias up at the Farmer's Market in Union Square yesterday. Then I assembled a bunch of simple posies and spread them around my apartment. Luckily I have lots of leftover jam jars that make perfect vases.

Tomato Pie

2009-09-16T04:31:00.001-07:00

Last May my husband and I were lucky enough to celebrate our 2 year anniversary in Aix en Provence, where we ate the most incredible tomato pie for dinner one night. I have been daydreaming about that dinner ever since! Here is a quick and easy version of it.

Crust Ingredients:

2 cups flour

generous sprinkle of salt

1/2 cup iced water

1/4 cup olive oil

Filling:

6 ounces goat cheese

1 tablespoon dijon mustard

2 large tomatoes, sliced

handful of cherry tomatoes, sliced

herbs de provence

Preheat oven to 400 degrees. Mix the dough ingredients in a food processor, then form a ball of dough with your hands. (If necessary, add more water or flour to attain your desired dough consistency). Spread into the bottom of a pie dish, then refrigerate for 10 minutes. Spread the mustard over the pie dough and sprinkle with herbs de provence. Arrange the cheese in dollops, then cover with tomato slices. Bake for 30 minutes, and let cool before serving. Pie time!

Corn Soup

2009-09-02T04:03:00.001-07:00

Its starting to get a little chilly here in New York, which means one thing to me...soup season! Last night we had friends over for tacos so I decided to serve my corn soup on the side. Its quick and easy, and I will have leftovers for lunch the rest of the week.

Ingredients

6 medium corn on the cob, husked

olive oil

1 garlic clove, minced

2 medium jalapeno peppers, minced

1 cup onion, finely chopped

1/2 cup celery, finely chopped

1 1/2 tsp cround cumin

1 tsp ground tumeric

4 cups chicken broth

2 cups water

salt & pepper

cilantro for garnish

1. Remove corn kernels from cobs and reserve cobs.

2. Heat oil in a large pot over medium heat. Add garlic; sauté until fragrant, about 1 minute. Add jalapeno and onions; sauté until soft, about 5 minutes. Add celery, cumin and turmeric, cook for about 1 or 2 minutes more.

3. Add broth, water and cobs; bring to a boil. Reduce heat to low and simmer for about 15 minutes. Relmove and discard cobs. Add corn, salt, and pepper to soup, & simmer for 15 minutes more.

4. Puree soup until smooth. Garnish with cilantro.

Fig figs figs!

2009-08-28T14:10:00.000-07:00

Figs are my favorite fruit, partly because of their sweet mild flavor, but mostly because they are so pretty inside! I love to eat fig jam with goat cheese and crackers, so I thought I would try to make my own. Today was my last summer Friday at work, so I decided to take advantage of my afternoon and make another batch of jam. There were two steps I changed in the process today:

1. I bought a funnel, which REALLY helped to eliminate a mess when I poured the hot jam into the jars. (I fear I may have temporarily died my wooden countertops hot pink from a few strawberry incidents last night.)

2. I "processed", or boiled the jars for 10 minutes after closing the lids. Apparently this helps to extend the shelf life.

Ingredients:

5 cups figs (cut in half and stems removed)

1/2 cup water

1/4 c lemon juice

generous sprinkle cinnamon

1 1.75 ounce box pectin

7 cups sugar

I followed the same instructions that I outlined in my strawberry rhubarb jam recipe, adding the final processing step.

Strawberry Rhubarb Jam

2009-08-27T19:46:00.000-07:00

Last night I made jam for the first time. The recipe below yields 1 batch, which is six 8 ounce jars of jam. I had plenty of fruit so I ended up making 2 batches. It only took one frantic phone call to my Mom!

Ingredients:

2 cups smashed strawberries

2 cups finely chopped rhubarb

1/4 cup lemon juice

5 1/2 cups sugar

1 package pectin (1.75 ounces)

1. Sterilize the jars, lids, and rims by boiling them all in a large saucepan. Keep the heat on low as you make your jam. It helps if the jars are warm when you fill them with warm jam.

2. Chop and smash the fruit, then mix with lemon juice in a saucepan over high heat. Slowly mix in the pectin, stirring constantly. Once the fruit has come to a boil pour all of the sugar in, and bring it back to a boil for 1 minute. Dont stop stirring...

3. Remove jam from heat, and fill the jars leaving only 1/4 inch at the top. Take a warm wet towel and wipe off the rims of the jars. Place the lids on top, then screw on the lids. Turn the jars over and leave upside down for at least a half hour.

Here comes the fun part....

I bought a bunch of fabric scraps at my favorite fabric store, Purl. After cutting the fabric into 5x5 inch squares I topped the jars and tied them tightly with bakers string. Then I simply labeled the jars. Now I cant wait to enjoy it on my PB&J today!

Mini Fruit Tarts

2009-08-23T05:27:00.000-07:00

On Saturday I had family over for brunch. In addition to serving bagels, lox, and a green salad I decided to make these little fruit tarts for dessert (alongside black and whites purchased at our neighborhood bagel shop...yum!). They were a total experiment but turned out to be a big hit!

Fruit Tarts (serves 6)

6 pre-made puff pastry shells

9 blackberries

1 peach, peeled and sliced

2 extra large egg yolks

1/4 cup sugar

1 tablespoon cornstarch

2/3 cup whole milk

1 tablespoon butter

1 teaspoon vanilla extract

1 tablespoon heavy cream

Place the pastry shells face up on an ungreased cookie sheet and bake according to package instructions. Cool on a wire rack then pluck out the centers of the shells. To prepare the custard filling, start by beating the egg yolks and sugar for about 3 minutes. Beat in the cornstarch. Boil the milk in a saucepan, then slowly pour it into the egg mixture. Now pour it all back into the saucepan. Cook over medium heat, stirring constantly until the mixture is thick. This should only take a few minutes. Remove from heat and mix in the butter, vanilla, and cream. Refrigerate the custard until cold. Once it has been chilled, spoon it into the pastry shells and arrange fruit on top.

Breakfast Smoothie

2009-08-19T04:46:00.000-07:00

Ingredients:

1/2 cup frozen blueberries

1/2 frozen banana

3/4 cup fat free milk

Blend all and enjoy!

My Dirty Secret = Vintage Recipe Boxes

2009-08-13T18:55:00.000-07:00

I recently went on a bidding spree on ebay for these vintage recipe boxes. It started with one, and then one turned into two and suddenly I was in a bidding war on five different boxes! (Sadly, I lost one.) I found myself compulsively checking my auctions at random times throughout the day. My competitive streak started to rear its ugly head, and I couldn't be outdone. If I was outbid I would up the ante by 50 cents, a dollar....whatever it took! I finally had to fess up to my husband who was slightly mortified. But they are so cute I just couldn't resist! I think I will fill them with my favorite recipes and give them out to friends.

Copenhagen

2009-08-08T14:41:00.001-07:00

I just returned from visiting my grandmother in Copenhagen. The Danes' love and ingenuity for design in the most unexpected places never fails to inspire and amaze me. Below are a few of my favorite sights from last week......

Old ship yards are now used as art galleries and design spaces. Imagine going to work here every day.

I couldn't resist buying this chocolate milk for my nephew. I am such a sucker for cute packaging (and chocolate)!

Someday I too will live in a charcoal house with a bright orange door....

Stack of dish towels that I picked up at Bungalow, my new obsession in life. The textiles and fabric covered boxes sold here are a perfect fusion of stunning Indian prints and modern Scandinavian design.

Arne Jacobson gas station in my grandmother's neighborhood. It also functions as an ice-cream shop!

Pretty Little Palmiers

2009-08-01T02:41:00.000-07:00

Inspired by my friend at 337 Greenwich, I decided to bake Palmiers recently. It turns out they are so easy to make! I served them over ice-cream and berries for dessert. They're so dainty, I love them. Someday when I am feeling extra ambitious I will attempt Cannelle et Vanille's creative take on them.....

Ingredients:

1 sheet puff pastry

1/2 cup sugar

1 egg white

Defrost puff pastry overnight in the fridge. Preheat oven to 425. Whip egg white and brush one side of unfolded puff pastry. Sprinkle sugar evenly over the egg white. Here comes the fun part...roll each side of the sheet towards the middle. Wrap with parchment paper and freeze for about 10 minutes. Slice roll into 1/4 inch slices. Bake for 15 minutes. Enjoy!

Flour Sack Towels

2009-07-30T19:37:00.000-07:00

I just finished embroidering this set of owl dish towels. There are seven in the set, each belonging to a day of the week. I ordered a bunch of different hot iron transfers online. Aunt Martha's are my favorite, because she has such a wide variety and they are all so old fashioned. Bundle them up with some baker's string and you have yourself a perfect hostess or shower gift.

Spicy Cheese Crisps

2009-07-25T21:19:00.000-07:00

These spicy cheese crisps are a perfect marriage of a cracker and a cookie. They're butter and salt all in one bite. A friend gave me the recipe years ago, and I love to bake them for parties because they're always a crowd pleaser. Yesterday I took them to a birthday party. The cayenne pepper gives them a little kick, you can adjust the amount you add depending on how spicy you want them.

Ingredients:

1 cup flour

3/4 tspn salt

1/4 tspn cayenne pepper

8 oz grated cheddar cheese

1/2 cup softened butter

In a medium bowl mix flour, salt, and cayenne pepper together. Add cheese and butter. Work with hands until dough forms. Transfer to wax paper, form a 1 1/2 inch log, and rollup. Refrigerate for 2 hours. Preheat oven to 400. Slice 1/4 inch thick, arrange 1 inch apart and bake for about 15 minutes.

My Latest Obsession = Vintage Typewriters

2009-07-25T09:48:00.000-07:00

Look what arrived in the mail yesterday! I found this 1950's Super Smith-Corona Typewriter on Ebay. I cant wait to start typing letters to friends and family the old-fashioned way.

Shrimp Po' Boys

2009-07-24T12:36:00.000-07:00

I made these Po' Boys last night for dinner, adapted from a recipe I found in Cooking Light. For a side dish I prepared a crunchy coleslaw which complimented the sandwiches nicely. I'll definitely be making this meal again. It would be perfect for a picnic. Also, I love to say "Po' Boy", it makes me smile for some reason!

Ingredients (serves 2)

1/4 cup reduced fat mayo

1/2 shallot, chopped

1 teaspoon capers

1 tablespoon spicy cocktail sauce

1/2 pound peeled and deveined shrimp

1 tablespoon Cajun seasoning

2 demi baguettes

romaine lettuce

1 tomato, sliced

Whisk the mayo, shallot, capers, and coctail sauce in a small bowl. Combine the shrimp and Cajun seasoning in another bowl. Heat a large nonstick skillet over medium-high heat. Drizzle olive oil in the pan and swirl to coat. Cook the shrimp for about 2 minutes on each side, or until done. Slice and scoop your baguettes (it leaves more room for the shrimp). Spread each sandwich with the mayo mixture and pile shrimp, lettuce, and tomotoes on top.

For the coleslaw:

Combine 2 cups shredded green cabbage and 1 shredded carrot. In a small bowl whisk together 2 tablespoons reduced-fat mayo and 1 teaspoon white wine vinegar. Dress the veggies and toss well.

Dahlias

2009-07-22T16:52:00.001-07:00

I picked up these Dahlias on my way home from work tonight. The vase is an old cigar tin that my husband and I found at an antique store in upstate New York. I love how geometric these flowers are.

And for dessert....

2009-07-20T17:25:00.000-07:00

I decided to bake a peach and blueberry cobbler. This recipe is super easy and requires little prep. It serves 4.

Ingredients:

Filling:

15 ounces blueberries

2 medium peaches, peeled and sliced

cooking spray

1/3 cup granulated sugar

1 heaping tablespoon cornstarch

2 tablespoons lemon juice

pinch of salt

Topping:

1 cup flour

1/4 cup granulated sugar

2 tablespoons cornstarch

1/2 teaspoon baking powder

1/8 teaspoon salt

6 tablespoons chilled butter, cut into small pieces

1/2 cup half-and-half

Preheat oven to 350. Spray a pie dish with cooking spray. Toss the filling ingredients gently in the pie dish. In another bowl, combine flour, sugar, cornstarch, baking powder, and salt. Cut butter into flour mixture with two knives. Add half-and-half and knead until the dough is moist. Drop dough by spoonfuls onto the fruit mixture. Bake for 50 minutes. Let stand 10 minutes, and serve with a scoop of vanilla ice cream.

Mini Parmesan Toasts

2009-07-20T17:20:00.000-07:00

In lieu of serving my gazpacho with croutons tonight, I decided to make these crispy parmesan toasts.

Ingredients:

1 baguette

extra virgin olive oil

kosher salt

freshly ground black pepper

freshly shredded parmesan cheese

Preheat the oven to 400. Thinly slice the baguette and spread on baking sheet. Drizzle bread with olive oil, then sprinkle salt, pepper, and cheese on top. Bake for 15 minutes, or until toasts are brown and crispy.

Gazpacho Two Ways

2009-07-20T16:53:00.000-07:00

I love to eat gazpacho in the summertime. Its so fresh and healthy, and brings back many fond memories of living and traveling in Spain over the years. I've recently been on a quest to create a perfect pot of gazpacho, and I think I finally nailed it. In addition to a traditional red gazpacho, I'm also including a recipe for a creamy white version. When I was a teenager I spent my summers with family friends in Andalucia. My dear friend and second mother, Mati, made a delicious white gazpacho called Ajo Blanco. She knew it was my favorite, and would prepare it for me often. Sadly, she passed away a few years ago. Although I'm sure my version below is nowhere near as tasty as Mati's was, I bet she would be proud of her American daughter's attempt at Ajo Blanco.

Traditional Red Gazpacho (serves 4)

Ingredients

1 cucumber

1 red bell pepper

4 plum tomatoes

1 red onion

2 minced garlic cloves

3 cups tomato juice

1/4 cup extra virgin olive oil

1/2 tablespoon kosher salt

freshly ground black pepper

Roughly chop the cucumber, bell pepper, tomatoes, and onion. Process each vegetable in a food processor for a couple seconds. Be careful not to overprocess if you like your gazpacho chunky. Combine veggies in a large bowl and add the garlic, tomato juice, olive oil, salt, and pepper. Mix well and chill before serving. I like to leave mine in the refrigerator all day as it allows the flavors to develop.

White Gazpacho (serves 4)

Ingredients:

1/2 medium head cauliflower, cut into 1 inch florets

1/4 cup half and half

2 slices crustless bread

2 garlic cloves, coarsely chopped

2 tablespoons white wine vinegar

1 large shallot, coarsely chopped

1 medium cucumber

1/3 cup extra virgin olive oil

kosher salt

sliced almonds for garnish

Cut the cucumber in half, peel one half and chop into small pieces. Boil a pot of salted water and cook the cauliflower for 8 minutes. Rinse well under cold water, then puree in a food processor. Meanwhile, in a blender combine 1 1/4 cups water, half and half, bread, garlic, vinegar, shallot, chopped cucumber, and olive oil. Add the cauliflower puree and blend until creamy. Season with salt and chill for at least 1 hour. Garnish with chopped almonds and peel of reserved cucumber.

Sun-Dried Tomato Pesto

2009-07-06T17:30:00.000-07:00

Tonight I made homemade pesto for dinner. In the summertime I love to eat fresh veggies with my pasta. I tend to shy away from pesto because of all the oil and garlic it contains, but this recipe is actually quite light. Its especially tasty if you buy fresh refrigerated pasta. The flavor doesn't compare to dry pasta, and it cooks much quicker. This recipe serves 4, and only takes about 20 minutes to prepare.

Pesto Ingredients:

3/4 cup oil soaked sun-dried tomato halves, drained

handful of basil leaves

2 tablespoons slivered almonds

2 tablespoons parmesan cheese

1 minced garlic clove

dash of salt

freshly ground black pepper

Combine all pesto ingredients in a food processor, and process until finely chopped. Cook 9 ounces of pasta according to the package directions. Drain the pasta and reserve 1 cup of the cooking liquid. Whisk the pesto paste and your cooking liquid together. Add to pasta, toss well to coat. Garnish with 2 ounces of feta. Enjoy!

Cheese Souffle

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

I've always been intimidated by the idea of baking a souffle. However, I recently decided it was time to face my demons. With a little coaching from my mom, I successfully baked my very first cheese souffle.

Ingredients:

6 tablespoons butter

3 tablespoons flour

1 cup milk

sea salt

fresh ground black pepper

a pinch of cayenne

1 sprig of thyme

4 eggs

4 ounces goat cheese

Melt 5 tablespoons of butter in a saucepan. Stir in the flour and cook for 2 minutes. Whisk the milk in, little by little. Season the bechamel with salt, pepper, cayenne, and thyme. Cook over low heat, stirring occasionally for 10 minutes. Remove from heat and cool slightly. Separate the eggs and stir the yolks into the bechamel. Add the goat cheese. Stir and taste for salt. It should be a teensy bit too salty. Preheat the oven to 375. Butter a 1 quart souffle dish with 1 tablespoon butter. White the egg whites into moist firm peaks. Stir one third of the whites into the souffle base. Then gently fold the base into the rest of the egg whites. Pour the mixture into the buttered dish and bake for 35 minutes, or until puffed up and golden. Serve immediately, or you will see it deflate before your eyes!