Offerings of a Culinary Pilgrim

Series: Simple Salads

2008-07-15T12:11:00.000-07:00

I have a confession.... we probably only eat beef a couple of times a year at our house (maybe less). That's not to say we don't eat other red meat (lamb, deer, etc). But even then, meat isn't exactly a house staple. My poor husband, the ultimate carnivore, believes that it isn't a meal unless meat is on the table. For four years I've tried (to no avail) to persuade him otherwise with grilled vegetables, pasta, polenta, and of course, salads.

Last night I had a breakthrough. On the way back to our rental from a long day's work on our newly purchased home, Trevor called and asked me to pick up "dinner." I'm thinking "ug" this probably means pizza...but no. He asked me to swing by Safeway to get the makings of a salad. If I can win him over, the rest of you are a piece of cake.

So, here is the beginning of a new series dedicated to making simple salads that are sure to be a hit side dish or a full meal. The key to a good salad?

Keep it fresh,
Keep it creative,
Keep it simple.

Here is the salad I made last night:

2 Nectarines, chopped
Mixed baby greens
Feta cheese
Toasted Pecans, coarsely chopped

Dressing (way simpler, cheaper, and better than you thought):

1 clove chopped garlic
1 t. good mustard
1 t. salt
1 t. good honey
1/2 t. pepper
3 T. Red wine vinegar
Mix with a fork or whisk in a small bowl and slowly drizzle in Extra Virgin Olive Oil until it is the consistency of a vinaigrette. (taste for seasoning)

C is for Cookie...

2008-07-09T11:02:00.000-07:00

And cookie is for me! At least, that's what my hero always said. He might have been a blue blob of unrecognizable origin, but I loved me some cookie monster growing up. Cookies are my weakness. I can say no to chocolate cake, brownies, candy bars, etc., but not to a homemade cookie. Although we didn't cook a lot in our house growing up, we did always make fresh cookies from scratch. After years of developing the perfect recipe, here is my offering.

Preheat oven to 315F

1 C. Brown Sugar
1/2 C. Melted Butter
1/2 C. White Sugar

Cream together.

1 Egg
1 Egg Yolk
2 t. Vanilla

Mix into butter mixture.

2 1/2 C. Flour
1/2 t. Baking Soda
1/2 t. Baking Powder

Sift and add half to butter mixture. Mix and add 2nd half. Mix again.

1 1/2 C. Chocolate Chips

Stir in. Bake on Parchment lined cookie sheets for 10-18 min. depending on desired cookie size.

Enjoy and never eat a store bought cookie again!!!

Leave the Gun, Take the Cannellini...

2008-06-03T14:16:00.000-07:00

Ok, so maybe the famous line from the Godfather was about dessert and not beans. Nevertheless, I believe that these Italian gems could pull off the job as an ambassador of peace just as well. Here they are thrown in Chicken Chili to add a light creamy texture (not to mention fiber and protein).

Enjoy!
(empty bowls: a very good sign)

2 lbs. Chicken (chopped into bit size pieces)
1 T. Olive Oil
1 Onion, Chopped
3 Cloves Garlic, Chopped
3 Cans Cannellini Beans, rinsed
32oz Chicken Stock
1 Small Can Green Chilies
1 Jar (or 2 cups) good Salsa
1 Handful Chopped Cilantro (or Parsley)
1 tsp. Cumin
8oz Light Sour Cream
8oz Shredded Cheese (whatever you like...cheddar, jack, or a blend)
Salt and Pepper to taste
Corn Chips

In a large stockpot over med-high heat, cook the chicken and onions in the olive oil for about 5 min. Add the garlic and cook 10 more min. Add the beans, stock, chilies, salsa, cumin, salt, and pepper . Simmer 25 min. Stir in the cheese, sour cream, and cilantro. Serve over crushed corn chips.

Sweet Hospitality

2008-05-19T14:07:00.000-07:00

Although I am not a particularly spontaneous person, I married the King of spontaneity. Being the social butterfly that he is, my husband is all the more enticed to make plans up on the fly when it means being able to spend more time with people. After 4 years I don't think I'm any more spontaneous than I was before...just better prepared. To help accommodate having last-minute guests and be calm enough to enjoy them I have learned to always keep little things around the house to help me. One helper that's never failed me is a recipe of these shortbread cookies. Served with a little coffee, tea, and some love, these flaky buttery cookies are irresistible and keep for a long time in the freezer once baked. The key is to start with really soft butter and to hand mix them. The ones out of the box don't even slightly resemble these delectable pieces of joy. Make sure you share them.

1lb. Butter
1C. Sugar
2 t. Vanilla
5C. Flour

Preheat the oven to 350.F. Cream the butter, sugar, and vanilla together. Then add 1/2 C. of flour at a time by hand with a wooden spoon until all is incorporated.

Roll out the dough into the desired shape you'd like (about 1/4" thick). Bake about 20min. They should be very pale golden brown around the edges, but just barely. Warning: if they get a med. shade of golden brown they will taste burnt.

Let them eat cake

2008-05-08T14:46:00.000-07:00

We can never seem to finish a bunch of bananas in our house before they spoil. So the solution? Buy less bananas? No! Why waste a good excuse to make something fun (and tasty)?

This has hands-down been my favorite variation of the banana cake/bread/muffin since childhood. One of my favorite things to do is to make a bunt cake out of 1.5 recipes. (Maybe not what Marie Antoinette had in mind...)

1/2C. oil
1 egg
1 C. Sugar
1 t. vanilla
2 smashed over-ripe bananas

1 1/2C. Flour
1 t. baking soda
1/2 t. baking powder
1/2 tsp. nutmeg

1/2C. brown sugar
Cinnamon to taste

Mix together first set of wet ingredients, then slowly add the second set of dry. Place in a buttered/floured cake pan (or muffin cups) and sprinkle the cinnamon-brown sugar on top. Swirl in with a knife. Bake at 350F for about 40 min (20 if you're making muffins).

Busy Bees

2008-05-01T09:21:00.000-07:00

Sunny days, blooming buds, and our friends, the busy bees, have greeted my sleepy eyes every morning for the past few weeks. These delights of nature permeate through our senses better than a morning cup of Joe. If we can transcend some seasonal allergies, we have the privilege of enjoying many more fruits and vegetables coming in season. Just yesterday Trevor asked when we could start eating peaches again. "Soon," I promised. We apparently didn't eat enough pears while they were here, so he wanted to make sure we were prepared for his second favorite fruit.

At the risk of sounding like a broken record, eating seasonally helps the earth, the cook, and supports local growers in our various regions. To not miss out on the bounty of the season, there are various resources to aid us in our quest:

http://www.betterhealth.vic.gov.au/bhcv2/bhcrecipes.nsf/InSeasonView/InSeason?OpenDocument

http://www.foodnetwork.com/food/ck_cg_produce_guide

http://www.farmersmarketonline.com/Inseason.htm

This Little Piggy Went to Market

2008-04-14T15:15:00.001-07:00

It's funny how much our lives revolve around food. Don't believe me? Just try to ignore your stomach for a day and see how it reacts. Our house is no exception.

In hopes of being better prepared and of trying to save a few pennies, a few months ago I decided to create a meal schedule for our family at the end of each week (as I typically grocery shop on Saturdays). Although we are not always successful in our meal planning attempts, we have noticed that it seems when we sit down to plan out our meals we have a less hectic, more peaceful week. This probably has to do with it necessitating a hashing out of who's home what night and what lies ahead for the week. The best part? As Trevor loves food just as much as I do, he takes a relatively active role in helping make suggestions for our upcoming courses, thus giving us a wonderful little bit of time to spend together. When we sit down we usually transcend food and end up talking about the weeks past, where we'd like our futures to go, laughing at the stupidest things, thinking of people to share our meals with, and just about everything else. Who needs a movie? That's what I call quality time.

On the more practical "how to" level:

I wouldn't recommend scheduling more than 2 weeks at a time due to the ever changing nature of our lives. Our weeks tend to become more full, not less.
Try to plan meals around what's in season. You'll find your taste buds, figure, and budget will thank you for it.
If you really want to help your budget out, read the sales adds for your grocery store of choice and plan around what's on sale.
Think well rounded meals. Although this is a typical outcome of meal planning (not many people plan to eat crud on a common bases, but do so out of convenience), it's also a great chance to get a jump start on eating more vitamin and nutrient rich foods.
Don't plan more meals than what you'll be home for. No one likes rotten food in the fridge
Try to subtract at least one meal from how many you think you need. Usually at least one meal you make during the week will have leftovers.
Think of who will be attending which meals. If it's just going to be the two of us, I try to make 2.5-3 servings. One for each of us and one more just in case the hubby is a little extra hungry. If he's not, I get to enjoy the fruits of my labor for lunch the next day instead.
Find a place in sight to remind you what your week looks like (trust me, it will help remind you of more than food).
Make sure you don't just cycle the same 10 dishes over and over again (it'll be pretty easy to tell). There's a reason that we eat junk -- it's because the real food gets monotonous without our even knowing (which is sad as there are infinite EASY possibilities to try).
Find out what kind of list works best for you. If you like spreadsheets, access, or palm pilot programs then use them to your advantage.

Welcoming back the Warmth [Sunflower Cafe, Sonoma]

2008-04-14T11:52:00.000-07:00

A wonderfully warm and sunny day, Sunday found Trevor and I wanting to eat out of doors. Providentially we were out in Sonoma and remembered a cafe that a friend of ours had recommended. The Sunflower Cafe, located in the Sonoma Square (right along with the Basque Boulangerie), offers a light and inexpensive menu to the local by-passers. Although the indoor seating was quaint enough, we walked through to the patio area and found an oasis of lush greenery and trickling fountains.

A bit disappointed to find that they were out of their duck sandwich, I reluctantly chose an alternative poultry sandwich. Yet, with the grilled chicken before me, dressed in a citrus and cilantro salsa, I knew I would have little to complain about. Trevor proclaimed his roast beef with melted cheese on focaccia the best he'd ever had (and I was able to weasel a bite out of him for posterity's sake). If I was to do it over again, I would ask for my sandwich on the same. The current bun it was served on was far too much bread to meat ratio. To top it off, Trevor and I split a lemon bar that was clearly freshly made.

A truly genuine place to enjoy and soak up the sun.

421 1st St W
Sonoma, CA 95476
(707) 996-6645

4.7 Stars
$-$$ (of $$$$)
Food to try:

Roast beef on Focaccia
Duck Sandwich

The Appeal of Peeling

2008-04-11T12:30:00.000-07:00

Along with my trip to Bistro Jeanty, my birthday heralded another gastronomic delight. The above Chef'n Palm Peeler was a present from some thoughtful friends. With my thanks, I was sworn to a promise of an honest review. So here goes:

Compact, comfortable, and chic, this tool won an International Design Excellence Award for 2007. This little item was supposedly more ergonomically correct and easier to use than traditional peelers. Usually a whole foot taller due to my cemented stance upon my soap box (as always eager to wax on about everything under the noun category), I was taken aback to feel only indifference after my experience with the peeler.

Pros:

snug fit which ensures a safe peel
blade cover also ensuring a safe grab from the utensil drawer
no need to grip a handle required
variety of fun colors available

Cons:

peeling seems to take a bit longer
precision is obstructed due to the blade being under the palm of your hand as opposed to in plain site
can become more easily clogged than traditional peelers

In the end I found that as a user in my mid-twenties who likes things quick and easy to see, I still prefer my good ol' peeler. However, for those with children wanting to help in the kitchen, with arthritic hands, or who have never seemed to master the art of peeling, this tool might make you re-think taking on that roasted root vegetable soup you'd been eying. But that's just my opinion. If you asked my husband he'd probably say that it's the tool for me too (he thinks I'm a bit accident prone).

Happy Monday!

2008-04-08T16:35:00.000-07:00

A few days ago I made these delightful light flaky scones for my sister's baby shower. Although they turned out to be everything that I hoped for, I would not suggest that any of you try to double the recipe in a Kitchenaid stand mixer. You might get great scones, but I'm not sure the mess all over your kitchen will be worth it (notice the omitted pictures from the messy result). These are from the Barefoot Contessa (my personal comfort food guru). All her scone variations are lovely, so feel free to experiment in a similar fashion. I enjoy dried strawberry scones with a little sugar added to the mix and then sprinkled on top instead of the savory cheddar and dill. Oh, and if you're interested in what happened to the leftovers from the shower, the ladies from work seemed pretty pleased with their Monday morning surprise.

"4 cups plus 1 tablespoon all-purpose flour, divided
2 tablespoons baking powder
2 teaspoons salt **
3/4 pound cold unsalted butter, diced
4 extra-large eggs, beaten lightly
1 cup cold heavy cream
1/2 pound extra-sharp yellow Cheddar, small-diced
1 cup minced fresh dill
1 egg beaten with 1 tablespoon water or milk, for egg wash
Preheat the oven to 400 degrees F.

Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour*** and add them to the dough. Mix until they are almost incorporated.

Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked."

**If you don't have unsalted butter, please omit the additional salt in the recipe.

*** This is key so that the cheddar and dill are evenly distributed throughout the dough.

Chicken Legs: not just for beer-bellied men and 12yr old girls

2008-04-02T16:01:00.000-07:00

Tender and Crisp Chicken legs with Sweet Tomatoes

Thanks to my new best friend in the Kitchen, Jamie Oliver, I was still able to make a few very simple meals while bed ridden this past month. His cookbook Jamie's Dinners* is now among my favorites. The best part is that he writes exactly how I want to cook (a wineglass of this and a handful of that). Unlike so many recipes that pretend to give you such liberty and then result in tasteless mediocrity, Jamie truly sets you free to play with the recipe, sub-out ingredients, and learn to love, and even more importantly, become comfortable in your kitchen.

• 4 chicken legs, preferably free-range or organic, jointed**
• sea salt and freshly ground black pepper
• a big bunch of fresh basil, leaves picked, stalks finely chopped
• 2 big handfuls of red and yellow cherry tomatoes, halved, and ripe plum tomatoes, quartered
• 1 whole bulb of garlic, broken up into cloves
• 1 fresh red chilli, finely chopped
• olive oil

optional:
• 1 x 410g tin of cannellini beans, drained
• 2 handfuls of new potatoes, scrubbed

"Preheat your oven to 180°C/350°F/gas 4. Season your chicken pieces all over and put them into a snug-fitting pan in one layer. Throw in all the basil leaves and stalks, then chuck in your tomatoes. Scatter the garlic cloves into the pan with the chopped chilli and drizzle over some olive oil. Mix around a bit, pushing the tomatoes underneath. Place in the oven for 1½ hours***, turning the tomatoes halfway through, until the chicken skin is crisp and the meat falls off the bone.

If you fancy, you can add some drained cannellini beans or some sliced new potatoes to the pan and cook them with the chicken. Or you can serve the chicken with some simple mashed potato. Squeeze the garlic out of the skins before serving. You could even make it part of a pasta dish – remove the chicken meat from the bone and shred it, then toss into a bowl of linguini or spaghetti and serve at once."

*Official review to soon follow
**I just use good old drumsticks
***I typically cook this a bit closer to 2 hrs.

Here lies Peter Rabbit [Bistro Jeanty, Napa]

2008-04-02T15:15:00.000-07:00

Welcome to my kitchen--or at least what I believe mine would look like had I the space and funds. Upon entering Bistro Jeanty I was struck, not only by the similar preference in style and posters common to both of our dinning areas, but its casual inviting atmosphere. Being a true California girl at heart, I have come to want wonderful delectable food in a restaurant where I'm not concerned about my attire, and Bistro Jeanty is my answer. Although not for the faint of heart when it comes to culinary exploration (bone marrow, rabbit, and the like are welcome on this diverse French menu), those with a more open adventurous palate should be delighted. My selection was the mussels in Red wine (that's right, I said red), and although a little saltier than I would have liked, the red wine was a refreshing take on a dish that 's becoming a quick staple in our home. Would I want to serve it that way from now on? No. Yet, the change of pace was more than welcome. All other appetizers and entrees were perfect (see recommendations below) and their wine list was the same. Only the best quality bottles made their list. An overall great dining experience.

Will Bistro Jeanty become our next Celadon**? Probably not--distance and price being what they are. Yet it's a shinning reason to travel to the quiet little town of Yountville.

6510 Washington Street
Yountville, CA 94599
707-944-0103

4.0 Stars
$$$ (of $$$$)
Food to try:

Tomato bisque soup appetizer (with a lovely flaky puff pastry topping)
The Rib eye
Lemon curd tart with meringue (wonderfully tangy)

**See "A very merry un-V-Day" post

An Apple a Day

2008-04-01T16:45:00.000-07:00

"An apple a day keeps the doctor away" --and, apparently, I have not been eating my fair share. I must apologize for my rather long hiatus from Offerings. Due to a few medical complications I regret that I was unable to continue my log of pilgrimage. However, I am up and running again and will try fill you in on some of the culinary goodies I've discovered in my absence over the next few days.

I'm thrilled to be back with you all.

"When it Rains, it Pours."

2008-02-22T08:12:00.000-08:00

Growing up, our refrigerator was plastered with cards, pictures, reminders, and the like. From that moment on I swore that I would never allow my fridge to become that cluttered. (For any friends and family reading this, if your picture or card has made the fridge, you're extremely dear to us). Yet, despite my abhorrence of the paraphernalia, antique magnets still managed to worm their way into my heart. My favorite was a blue square magnet of the Morton salt girl.

As she carries one of our most beloved and diverse seasonings, she unknowingly brings with her a highly controversial topic in the culinary world. Which salt is best? I found a great (and brief) explanation from the Food Network:

"For the cook's purposes, the main difference between salts is in their texture. Table salt's fine granules dissolve quickly, making it the preferred salt of bakers. Sea salt and kosher salt possess larger, irregular grains that add a delightful crunch and hit of briny flavor when sprinkled on food at the last minute. Generally, savvy cooks prefer kosher salt when cooking, since its coarse texture is easier to take a pinch of when seasoning savory dishes.

Chemically there is little difference between kitchen salts. All are at least 97 1/2 percent sodium chloride. But there are significant differences in the provenance and processing of these salts.

Table salt is mined from underground salt deposits, and includes a small portion of calcium silicate, an anti-caking agent added to prevent clumping. It possesses very fine crystals and a sharp taste. Because of its fine grain a single teaspoon of table salt contains more salt than a tablespoon of kosher or sea salt.

Sea salt is harvested from evaporated seawater and receives little or no processing, leaving in tact the minerals from the water it came from. These minerals flavor and color the salt slightly. However, because these salts often come at a dear price, it is worth keeping in mind that they lose their unique flavor when cooked or dissolved.

Kosher salt takes its name from its use in the koshering process. It contains no preservatives and can be derived from either seawater or underground sources. Aside from being a great salt to keep within arm's reach when you are cooking, it is particularly useful in preserving, because its large crystals draw moisture out of meats and other foods more effectively than other salts."

–Food Network Kitchens

In my own kitchen I primarily use Kosher salt kept in a salt crock from Le Creuset. However, I do like to keep a little of each around. And just in case you can't seem to give up the Salt Girl, she comes Kosher too.

Saturday Morning Treat

2008-02-19T08:44:00.000-08:00

We don't tend to be big breakfast fiends at our house. However, Saturday morning is not just an exception, it's an event. For the first couple of years of marriage I would make waffles each and every Saturday morning that would come around. Yet with variety being the spice of life, I could no longer bring myself to perpetuate the monotony. Thus, "It's a surprise" was the only response I would give to my ever curious and ever a creature-of-habit husband. I have to say, I believe he was pleasantly surprised.

Easy Apple Turnovers

1 Box Puff Pastry (preferred brand:Trader Joe's)
3 Apples
Juice of 1/2 a lemon
Dash of Cinnamon
2 T. Brown Sugar
1 Egg
Sugar for sprinkling

Let the puff pastry un-thaw and preheat the oven according to the directions on the box. In a small bowl, beat the egg and set aside. Peel and cut the apples into very thin slices (the thinner they are the less time it takes to cook). In a saucepan, place apples, brown sugar, cinnamon, lemon juice and a few tablespoons water over med-high heat. Bring to a boil and then reduce the temp, covering the pot. Meanwhile, cut the pastry dough into squares (typically fourths) and brush with the beaten egg. When the apples have become tender, but not mushy (about 15 min), take them off the heat and place a dollop of them in the center of the pastry squares. Fold over, pinch edges, and brush the outside with the egg. Sprinkle with sugar if desired and bake until golden brown (15-20min). Enjoy!

(Excuse the half eaten pastry...it was just too good to wait)

A Very Merry un-V-Day to You! [Celadon, Napa]

2008-02-15T13:46:00.000-08:00

We don't tend to think of ourselves as Mad-Hatters, but from some of the looks my husband and I received yesterday we certainly had reason to second guess ourselves. Baffled, no--flabbergasted that we don't celebrate Valentine's day (especially as a younger and fairly affectionate couple), we had a lot of explaining to do. The heart of the matter is this: we don't believe one should need an excuse to show love and affection toward others. The kind, unsolicited and nonobligatory gestures are the ones I always tend to remember and cherish. So, on what happens to be Valentine's Day to most, Trevor and I found ourselves not so uncommonly out to dinner with his parents at what is quickly becoming one of our favorite restaurants in Napa.

In a search last year to take Trevor out for his birthday (we do celebrate those), I stumbled upon Celadon. Tucked back into the historic Napa Mill, Celadon's charming patio dinning experience has yet to disapoint with its exposed brick, greenery, and spacious seating. Despite its lovely exterior, Celadon's greatest asset is its menu. Thus, it wasn't all that surprising last night when fine dinning turned to family-style and endless plate swapping amongst the many cries of "you have to try this." Were we not attempting to retain some modesty and self-pride, I think we'd have licked the plates clean. The service? Average, but with no complaints.

500 Main St., Suite G
Napa, CA 94559
707-254-9692

4.7 Stars
$$$ (of $$$$)
Food to try:

Duck Confit Salad
Grilled Polenta Napoleon
Fillet Mignon with Blue cheese potatoes gratin

** Also, this is one of the few places you can find Storybook Mountain Zinfandel, so enjoy! ...and a very merry un-V-day to you too!

The Ulitmate Gadget-er, Gadgetor, Gadgetie...?

2008-02-13T11:51:00.000-08:00

There are very few things in my life that I allow to be a total mess. My top two? My purse and the measuring cup drawer. I won't go into the former, but I feel somewhat excused for the latter. Although measuring cups and spoons alike come on so-called handy little rings to keep them together, it seems as though they break, come apart, or (even worse) are just too hard to undo (and so you opt for dirtying the whole lot of them instead).

My Dad (the ultimate gadget-er) out gadgeted me again! While over at his house the other night, I went to grab a measuring spoon and there it was, the answer to all my woes. (Which Santa must have received word of. They were in my stocking Christmas morning).

MAGNETIC SPOONS:

Easy to disconnect and stay together.

***Bonus: They're double-sided for measuring out of different container types: one end shallow/long and the other rounded/deep.

Good Common Sense

2008-02-12T08:30:00.000-08:00

Whenever Trevor and I have dined out over the course of our marriage, I've usually found myself in defensive mode, desperately trying to protect my food from the ogling eyes of The Husband. Not being your typical able-to-eat-a-horse-at-any-given-moment kind of guy, it's not due to an insatiable appetite. In large part it also has little to do with dissatisfaction with his own meal. You see, I seem to have what he calls a knack for menu selection. Although Trevor primarily attributes this to my willingness to choose the more unique items, I don't believe I agree. A willingness to try new things is always helpful, but new is not always better....sometimes it's just new. My trick?

1) Try to decide how you feel before you read the menu
(Do I feel like something light, something savory, something spicy?)

2) Read through the menu and think about a few things that seem like they would fulfill what you're looking for

3) Once you've narrowed it down to two or three things, ask your waiter what he or she would prefer if given these couple of options
(This is really the key. If you ask them what they recommend without any suggestions prior, they may tell you the most expensive item on the menu or have a completely different pallet from yours. Yet, if you ask them to choose between dishes you've already determined to have good potential, they should be able to steer you in the better direction of the two. Not only do they work there and eat the food routinely, but are also able to observe others' satisfaction).

Bonus: for all of you indecisive ones, someone else truly chooses your ultimate selection. No more starving away as you try to rack your brain. Huzzah!

Chicken Soup

2008-02-11T08:47:00.000-08:00

In January it’s so nice, while slipping on the sliding ice,

To sip hot chicken soup with rice.

Slipping once, sipping twice, sipping chicken soup with rice.

In February it will be my snowman’s anniversary,

With cake for him and soup for me!

Happy once, happy twice, happy chicken soup with rice.

In March the wind blows down the door and spill my soup upon the floor.

It laps it up and roars for more.

Blowing once, blowing twice, blowing chicken soup with rice.

In April I will go away, to far-off Spain or old Bombay,

And dream about hot soup all day.

Oh my once, oh my twice, oh my chicken soup with rice....

Visiting my Grandparents as a child, I often remember a collection of books that they had saved out just for us. One of my all time favorites was this little book by Maurice Sendak. Having not thought about it for the past 20 years or so, I was surprised to have the memory come back so vividly while cooking dinner a few nights ago. After I recovered from my nostalgic journey, I sat there trying to think what had rekindled this particular memory. There was the obvious: I was indeed cooking chicken soup that night, but I wondered why it had never come to mind the many times I'd had the soup before. The conclusion? I realized that I had never once made chicken soup. However, as Trevor was starting to come down with the flu, it seemed to be the perfect dish.

1 Whole chicken (quartered)
4-5 Carrots, cut into bit-sized pieces
3 ribs of celery, diced
4-5 tomatoes, diced
3 Cloves garlic, smashed
1 Lemon (squeezed)
handful of parsley
1 t. thyme
1/2t. cayenne pepper (just enough to help with the ol' sinuses for flu victims)
salt and pepper to taste
3/4 lb. pasta, cooked and drained (can sub out rice, barley, or a combo)

In a large stock pot, throw in the chicken, carrots, celery, 'matoes, lemon, and seasonings and cover 2-3" with water. Bring to a boil and then turn down the stove to med-low for 1hr 15min. Fish out the chicken (salad tongs work really well), and allow to cool. De-meat the chicken (recommended tool - clean hands), piecing it into strips and return the meat to the pot. Add the pasta, check for seasonings, and you're set to go!***

***Tip: As one of the best times to consume this dish is while under-the-weather, and I never seem to want to do anything while sick, it's really smart to freeze or can this soup for future rainy days.

Sabrina Fair [Basque Boulangerie, Sonoma]

2008-02-05T11:16:00.000-08:00

It's fairly safe to say that there are very few movies that can claim that its remake is just as good as the original. Yet, Sabrina (old and new) manage to remain among my favorites.** Whether it's cooking or photography, I must admit that I too have often dreamed of "finding myself in Paris." Sadly, even with my head in the clouds, my feet often find themselves firmly planted on the ground. Nevertheless, despite the dismal lack of travel, I was able to have a taste of Paris that I dare Sabrina herself to conjure up.

The Basque Boulangerie in Sonoma provides coffee, breakfast, and lunch with a lovely view of the square. It's almost always packed, but if you can't find a place to sit inside, right across the street is a park with plenty of benches. Oh, and just in case you were thinking this was just your run-of-the-mill cute cafe, I would encourage you to consider purchasing your bread for the week here as well (great prices for artisan baking). Just like their employee shirts suggest, I believe we should all take this opportunity to "eat bread."

460 First St. East
Sonoma, CA 95476
707-935-7687

5 Stars
$-$$ (of $$$$)
Food to try:

Whole Wheat croissant (although it doesn't really make up for all the butter, the nutty flavor the whole wheat gives is great)
Morning Bun
Prosciutto and Brie Sandwich
Whatever the daily special is

**I've always thought of us as alike: "amber dropping hair," awkward, and a book-lovin' nerd. (Where else are you going to find a literary reference to Comus?!?!?!)

A little Irish luck [Stout Brother's, Santa Rosa]

2008-01-24T09:55:00.000-08:00

Ever since our 3 year stint in Chicago, Trevor and I have been on the hunt for a great Irish pub. The streets of Chi-town, with the haunting sound of Danny Boy lingering in the air, seem to be overflowing with Guinness and Harp. Thus, Stout Brothers Irish Pub was a welcome surprise to our cloverleaf dry spell here in Nor Cal. With beautiful woodwork straight from Ireland's coast and dozens of seating alcoves, I was fairly impressed. As far as the food goes, everything that we had was just what I expected it to be, delicious, and refreshingly affordable. I have since heard murmurings of the menu being limited to the classic staples and I must admit that I didn't realize it was my right to walk into an Irish pub and order Kung Pao Chicken. My only real complaint was that the bar didn't seem to have a consistent handle on the mixed drinks (in all fairness it wasn't even my drink, but it was a minor issue at the table). Nevertheless, the staff was great. It felt like you were asking an old friend to get you a beer from the fridge (it just tasted better and got to the table quicker).

Stout Brother's Irish Pub & Restaurant
527 4th St
Santa Rosa, CA 95401

4.1 Stars
$-$$ (of $$$$)
Food to try:

The garlic chips (amazing, but be forewarned that you'll sink for days....mmmm...gaaarlic)
Corned beef Sandwich
Lamb Stew

Silicone Spatula

2008-01-17T08:40:00.000-08:00

Silicone pot holders, bakeware, etc. have been hitting the shelves of kitchen stores in a way that, I have to admit, makes me a bit nervous. Although I know somewhere in my head that the melting point of these products usually ranges in the low 500sF, every time I go to use one I find myself having visions of plastic melted onto my skin or my food tasting like old rubber. However, the silicone spatula is one transition that has been almost seamless to make (no giant leap of faith required). I can now "scrape" the bottom of my non-stick pan (not something I would ever recommend buying, but I'm also a big proponent of using what you have), without a care in the world AND get every drop mixed in with one fail swoop! Fantastic!

My Favorite? Le Creuset. It comes in a host of colors and sizes.

Shrimp Scampi over Risotto

2008-01-17T07:59:00.000-08:00

A surprisingly light dish for possessing so much buttery goodness, Shrimp Scampi is always a household staple. It's delicious, but can also be made in about 15 min (which in my book is a fantastic combination). However, with all that buttery goodness also comes a lot of fat, calories, and everything associated. Although traditionally served over linguine, I found that if I served it over something a little heartier, like Risotto, I could cut back on some of the superfluous calories without any compromise on flavor.

Serves 2-3:
light drizzle of olive oil
1 garlic clove, minced
1C. Arborio Rice
about 32oz. of good, low sodium chicken stock (maybe I'm just a control freak, but I like to
control the saltiness on my own)

1T. Butter
2T. olive oil (extra virgin)
Juice of 2-3 lemons
3-4 garlic cloves, minced
handful of fresh parley
1lb. uncooked, pealed shrimp
fresh ground pepper

Risotto:
In a med. size pot, drizzle oil, and add rice and garlic. Cook, stirring occasionally, till lightly browned. Adding 1/2 C. of the chicken stock & continue to stir every so often until most of the liquid has been absorbed. Add another 1/2C. stock and repeat until the rice is soft, supple, and so creamy you would swear there was dairy in it. If it still needs more liquid, you can add either water (or stock if you have more).

Shrimp Scampi:
Over med. heat in a med. size skillet pan, melt the butter and oil together. Add the garlic and shrimp and cook 1-2 min on each side until pink. Add the lemon juice and season with pepper (or salt) to taste. Sprinkle with parsley.

To Serve: simply pour some of the shrimp mixture over the risotto and enjoy!

The Rutherford Grill [Rutherford, CA]

2008-01-15T16:25:00.000-08:00

So typically this will be a section of my blog where I will be reviewing restaurants I've recently encountered. However, as this is review number one, I decided to go with an old favorite. The Rutherford Grill, located in Rutherford, CA, right outside of Napa, is a must see for the weary site-seeing traveler and the Napa Valley aficionado alike. Classic American-style food, prepared in such a way that gives you all the comfort with a tangy twist. Although the wine menu is short, it is well endowed, and the service is great without exception. Well worth every penny! [Those holes in your napkin are for your shirt's top button]

4.8 Stars
$$-$$$ (of $$$$)
Food to try:

Ribs (fall-off the bone)
Halibut (when in season), ask for it blackened (not on menu, but fabulous)
THE (one and only) artichoke