Los Angeles Visit

Over President's Weekend, Noah, Rainier, and I took our first family road trip.  The drive down was a little rough on Rainier - it gets super hot in the back of the car and the poor little guy can't move out of the sun or even roll his window down yet.  So we had to make a few stops to strip him down and let him cool off in the shade.  We made it in good time though - about seven hours.

I felt like I was on spring break - it was almost 80 degrees and sunny.  Every morning we went running and bought overpriced iced coffees from the trendy coffee shop in the neighborhood where we were staying (big difference between LA and San Fran: everyone who works in the coffee shops in LA are sooo friendly); ate way too many burritos and New Mexican food (this wasn't very different from any other weekend with New Mexicans though); and really soaked up the perks of So Cal.  We have a lot of good friends down there, and it was so nice that they all made an effort to see us, and even host us and our baby - who was not a good sleeper that weekend at all after we assured them he would probably sleep through the night or at most wake up once.  Whoops.

LA really does have its charms.  The beaches are so much more inviting than Northern California, there is amazing hiking and parks, and there are neighborhoods that have their own unique and vibrant culture.  If only they weren't all an hour apart.....Anyway, just wanted to share a few pics of our trip with you.  We are headed back east tomorrow for a family visit, so I am hoping to do a blog on one of my favorite things in the world...sap season.

Tuscany Delight on Italian Dinner Night

Dear Friends,

       It is February and although the month is short, the winter days are long and cold in Norfolk, known as the icebox of Connecticut. I have, however, learned to appreciate the solitude of the season and nothing can replace snuggling up with a good book in front of the flames crackling away in the fireplace. But something has come close and that is international dinner night. The idea was the brainchild of my good friend Jan to help combat cabin fever and to inspire our appetites during this time where there is a scarcity of fresh looking food in the markets.

    Every other week a new cultural menu is introduced at a somewhat structured potluck dinner. Each dinner is hosted at a different home and everyone signs up for what they will bring. The theme is weaved into the evening through music, dress, and setting. The experience is authentic and the meal    completely transporting.

     Here is a glimpse of Tuscany night. Fun, friends, and good food made for a dinner party that lasted way past midnight. I wish you all were there to enjoy it with us.

godersi la vita 

jude

Kale salad

Cauliflower Pizza

Cauliflower Pizza

• 3 cups cauliflower shredded (I used a grater because my food processor is MIA)
• 2 eggs
• 1 Tb. Italian Seasoning
• 1 Tb. granulated Garlic
• Salt
• 1/2c shredded cheese

Directions: Cook shredded cauliflower in a skillet until soft, about 6 minutes. Mix with remaining ingredients and form a pizza shape of your choice, preferably a circle or square but if you’re some kind of artist feel free to express yourself. Top with your choice of veggies.

Brochette

Olive Oil

Sliced baguette

pesto

tomato sliced

olives 

Brush top of toasted bread with EVOO. Spread on pesto. Top with tomato and sliced olive.

Ravioli

Large Cheese Ravioli

Tomato Sauce with kale, red pepper, and onions

Cook ravioli according to directions. Make a tomato sauce. Saute other ingredients, blend together and bake at 350 for 30 minutes.

Mushroom Lasagna and Tomato Lasagna

Mushroom Lasagna

Best Ever Tomato Sauce for Tomato Lasagna

2 large onions

2 cloves garlic

1/3 cup EVOO

2 large cans of tomatoes

1 cup red wine

1tsp salt

pepper to taste

2tsp oregano

1tdp basil

1tsp rosemary

IN a large pot saute onions and garlic in the EVOO on low heat  until golden. Add other ingredients and simmer for at least and hour. I simmer for two/three hours and stir often and sometimes if needed add a bit of Berkshire Spring water. Use fresh lasagna pasta ( 3 sheets) , 1 pound ricotta cheese, 1/2 Parmesan and 1 lb mozzarella. Mix ricotta with one egg salt/pepper,a handful of fresh parsley. Scoop some sauce on bottom of 9x13 inch dish. Layer one sheet of pasta, half of the ricotta mix, 1/2 lb of sliced mozzarella, and 1/4 cup of Parmesan. Top with scoop of sauce and spread to all sides. Layer another sheet of pasta and repeat. Layer last sheet of pasta, cover with rest of sauce and sprinkle some Parmesan of top. Bake at 375 for about thirty minutes or until bubbly. 

Polenta

6 cups water

2 teaspoons salt

1 3/4 cups yellow cornmeal

3 tablespoons unsalted butter

Directions

Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted. Pour into a nice shaped mold.

Tuscany Soup

IINGREDIENTS:

1 tablespoon vegetable oil 3/4 cup diced onion 1 1/4 teaspoons minced garlic 2 tablespoons chicken or veggie broth

4 cups water  2 potatoes, halved and sliced  2 cups sliced kale  1/2 pound sliced mushrooms  3 to 4 sliced carrots   1/3 cup heavy cream (optional)

DIRECTIONS:

1..	Heat oil in a large saucepan over medium heat. Saute onions until translucent; add garlic and cook 1 minute.
2.	Stir in broth, water and potatoes; simmer 15 minutes.
3.	Reduce heat to low and add sausage, kale and cream; simmer until heated through

            

A Complete Meal by Professional Chef Audrey Leary

fish chowder, tomato bisque, flaky biscuits, chocolate souffle

  

Dear Friends,

When you get an opportunity to watch a good chef in action, do it. I did just that when invited to see Audrey Leary of the Blackberry River Baking Company. This young graduate of the French Culinary Institute in New York City created a scrumptious meal from everyday basic foods. To watch her exultant movements in the kitchen as she glided from one ingredient to the next and to experience the tastiness of her creations, was both inspiring and delicious. 

Audrey made a fish chowder, a tomato bisque soup, flaky biscuits, and chocolate souffle. As she chopped, mixed and measured, Audrey shared her tips for cooking.  So invite some friends over and enjoy these recipes. Your guests will leave with a smile on their faces and if they are like me, a copy of  the recipes in their pocket.

Happy eating

jude

                                           

The secret to flaky biscuits is in the rolling out. Notice how she folds the dough into thirds ( letter fashion) and then rolls gently. She does not overwork the dough and uses a sharp cookie cutter to make the shapes. She also sprinkles a bit of pepper on top. 

Flaky Biscuits

2 C flour

1TBS Baking powder

3/4tsp salt

5TBS cold butter,cubed

additional butter melted for tops

3Tbs

shortening

3/4 cup milk cold

oven to 450

mix first three ingredients with fingers or use food processor. Add butter and mix until pea size shapes form. Add milk and stir until just mixed. Let rest for a minute, then put on floured surface. 

Roll out into 1 inch thick rectangle, then fold like a letter and roll out again to about 1/2 inch thick. Cut out biscuits. Pinch scrapes and re-roll to cut up more. 

Place on a baking sheet and brush with melted butter. You could sprinkle some pepper on top. Bake 10 minutes or until lightly browned on bottom and top.

For the soups a good guideline:

Bisque

roux - melt 4 TBS butter and stir in  1/2 flour then add 2cups milk

add 3 cans tomatoes

a tbs of basil

a bit of milk or light cream

some parmesan ( maybe 1/2 cup)

s/p

cook on low heat for thirty to forty  minutes and stir often

fishchowder

5 potatoes cut in very small pieces

3 stalks celery sliced thin 

4 carrots sliced thin

2 cans of low sodium chicken or vegetable broth

11/2tsp tarragon

about 1 lb of white fish

Put all in a pot and cook on med until vegetables are tender.  Add fish by dropping it into soup and cook until it turns white and flakes apart.

This is a must to try. It is easy to make and elegant as a dessert any time. Audrey added a caramel sauce to pour on top. But it is just as yummy plain or with whipped cream.

3 Tbs butter divided    
cocoa or vanilla sugar
3oz of bittersweet chocolate
vanilla
2 large yolks
2 large egg whites
2TBs sugar
pinch of salt
pinch of cream

Oven to 375 Use 1 TBS butter to coat ramekins
coat with coca or sugar
microwave chocolate and remaining butter
in quick bursts until melted
add vanilla and yolks
In a clean bowl, add egg whites and cream of tartar, salt and sugar and beat until stiff peaks form. Fold into chocolate mixture. Spoon into ramekins. Bake for about 20 minutes, until set.

Went to the cupboard and the cupboard was bare

Dear Friends,

       Today I worked and then had to travel an hour to the nearest Apple Store to inquire about a software update. This visit was recommended Sunday afternoon by the helpful technician who tried dearly for two hours and fifty-four minutes( yes that is correct because I timed it) to fix the problem. The up side to such a techno session is how much I learn. At the Apple Store, I had to wait as well but only for 45 minutes until one of the thirty-one people on the floor could help me. Yes, thirty-one, all wearing the visible blue t-shirt and all friendly and smiling. There were, of course, more employees in the back room dancing in and out of the swinging door but trying to keep up the count made me dizzy. My personal helper finally arrived and within twenty minutes concluded that it indeed was a software update issue but unfortunately the software would have to be ordered and sent to my house. He added that he could take care of it for me. I agreed, foolishly. Another thirty minutes passed. By the time I arrived home it was dark, cold, and I was starving. Being in one of those busy times in my life, I tend to  forgo grocery shopping and scrape by on what I froze last summer and a few fresh vegetables. So this is what I did. Quick - yes. Delicious - yes. Worth sharing - yes.  I then built a fire and sat on the rug and ate two huge servings of what I am going to call " cut up whatever is in the refrigerator, add a few seasonings, and put it on top of some pasta" dish.

Enjoy,

jude

So this is what I found to use:

3 TBS EVOO
One large tomato
one small red pepper
one of my med yellow onions from my root cellar
1/2 tsp rosemary
1 sprig of fresh thyme ( I was happy to still have some left)
1/4 tsp marjoram
1/4 cup red wine
a bit of tube tomato paste ( optional but something you may want to have on hand because it is tasteful)
Parmesan cheese

6 -8 oz of any pasta ( I used noodles )

I cut up vegetables and sauteed the pepper and onion in EVOO until lightly browned. I added spices, wine and tomato and simmered until tomato softened and juices flowed out. I then added a bit of tomato paste from a tube that I always have on hand. If you do not have it, buy some. I put this mix on top of noodles, added a little Parmesan and enjoyed every bite.

Pea Soup - Posh and Plain - Dinner or Dessert

Dear Friends,

I came home today starving. I left the house this morning with no breakfast, no coffee and no time. Lunch passed by without a nibble. All I had with me was water and even then my bottle came home with me half full. It had been one of those crazy busy days and I was beat. I needed a quick dinner and it had to be nutritious to pick up my energy. I still had play practice. So I opened my cupboard and pulled out a bag of yellow split peas. 

I am not the biggest fan of pea soup but it seemed quick and easy and full of vitamins. I followed no recipe and did no measuring. All I did within five minutes was fill a pot with water to cover the pea( about six cups of water if I had to guess to one 10 oz bag of split peas), threw in a few cut celery sticks, a few chopped carrots, a sliced onion, salt, pepper, and a few pinches of allspice and walla ( is that a word?) I made soup. I let it boil for  five minutes and then on low for 30 minutes. I then used my soup mixer to blend it all together.

What I got was an excellent tasting soup. But the real treat happened when I drizzled maple syrup on it. Sometimes I like to experiment. AMAZING! It was so thick and yummy, I could pass it off as custard.  I do know what I will be eating in the morning. Give it a try. 

Enjoy,

jude