tag:blogger.com,1999:blog-29300762986176617622024-03-15T11:10:09.859-07:00WriteYumDevouring life one word at a time. WriteYumhttp://www.blogger.com/profile/02037454496625995839noreply@blogger.comBlogger180125tag:blogger.com,1999:blog-2930076298617661762.post-1065294236514698492024-03-15T11:09:00.000-07:002024-03-15T11:09:18.550-07:00Celebrating the Luck of the Irish with a hearty lamb stew<p><span style="font-family: trebuchet;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0CLh1V3N_97NlDXTNjgLHV_QsBIfhEYhyphenhyphenOTmpUGsCf5ybKc7fYe8-VnuaGzQ4WXC9HQEFo0f7-g9-06qUIJGy5xgGCfo5X7r7kPRo-b8A2jPVf3ziiz9tSxzW0EROc3FeAqZalk1Pqldvkv4fWZZoWVhBsAEKYLIZZA-UvbfmMgcjdjKcmtDRD8K_Lmc/s4032/IMG_9872.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0CLh1V3N_97NlDXTNjgLHV_QsBIfhEYhyphenhyphenOTmpUGsCf5ybKc7fYe8-VnuaGzQ4WXC9HQEFo0f7-g9-06qUIJGy5xgGCfo5X7r7kPRo-b8A2jPVf3ziiz9tSxzW0EROc3FeAqZalk1Pqldvkv4fWZZoWVhBsAEKYLIZZA-UvbfmMgcjdjKcmtDRD8K_Lmc/w480-h640/IMG_9872.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table></span><span style="background-color: white; font-family: trebuchet;">O</span><span style="background-color: white; color: #444444; font-family: trebuchet; font-size: 16px;">f Irish decent on both my mom’s and dad’s sides, I always write with gusto my March food or wine article. For St. Patrick’s Days’ past, I’ve written about what wines pair with corned beef – Rosé and Pinot Noir; what’s traditionally eaten in Ireland on their Patron Saint’s feast day – roast chicken; the best colcannon; Irish breakfast with locally sourced ingredients; my mom’s Irish soda bread; and what makes my fish cake recipe the all-time best – hint, they include mashed potatoes. (written for the <a href="https://www.losaltosonline.com/food/celebrating-the-luck-of-the-irish-with-a-hearty-lamb-stew/article_7fda969c-e254-11ee-9e60-d7553e576627.html">Los Altos Town Crier</a>)</span></p><div class="subscriber-preview" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 14px;"><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">When this year’s article was looming, I searched my mind for something new to write. It was perhaps with a little luck of the Irish that I thought of lamb stew. Comforting and hearty, stew makes for a splendid Sunday supper. I mean, why limit your celebration of all things Irish to a single day this month? Making Irish stew for dinner on a Sunday will kick your week off with a nourishing start. </span></p></div><div class="subscriber-only" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 14px;"><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">Irish or not, I believe we can all find comforting commonality in lamb stew. The recipe’s origins are of meagerness. Created by families making the most of what they had available, the stew comes from a style of cooking often referred to as peasant food. Every culture has dishes that fall into this category. A friend, Liz, recently shared her mom’s Lebanese recipe for lentils and rice, called mujadara. It is a deeply satisfying meal that also has origins in resourcefulness. </span></p></div><div class="tncms-region hidden-print" id="tncms-region-article_instory_top" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 14px;"></div><div class="subscriber-only" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 14px;"><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">All my thinking about wholesome foods created out of scarcity, had me considering the concept of the Irish being lucky. The nation, like others, has seen its share of strife and turmoil. The landscape can be a brutal one with harsh terrain and weather that is cruel at times. What’s more, Ireland and its people have been both the targets and the perpetrators of injustices and pain. Luck isn’t a notion that immediately comes to mind given these realities. </span></p></div><div class="subscriber-only" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 14px;"><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">Researching the colloquialism, I learned it was coined during California’s Gold Rush to minimize the hard work of Irish immigrants finding gold deposits. Their fortunes were attributed to luck rather than skill and diligence. Nowadays “luck of the Irish” is more a token term than anything else, with casinos and movie makers using the phrase as they see fit, but I think there is something telling about the history. Afterall, persistence seems to be the engine of luck. </span></p></div><div class="subscriber-only" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 14px;"><h3 class="p4" style="box-sizing: border-box; color: inherit; font-size: 24px; line-height: 1.1; margin-bottom: 10px; margin-top: 0px;"><strong style="box-sizing: border-box;"><span style="font-family: trebuchet;">Irish Stew</span></strong></h3></div><div class="subscriber-only" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 14px;"><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">Growing up, my parents raised and harvested their own lamb. True to her prudent upbringing, my mom made use of every cut of meat. Stew, with its low and slow cooking method, works wonders on tougher pieces. </span></p></div><div class="subscriber-only" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 14px;"><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">When I make it, I love how it fills our home with enticing fragrances. Adding a roux at the end ensures the stew comes tableside with a silky sauce. Also tasty served atop mashed potatoes (what isn’t?), we eat ours with cooked-in-the-stew, whole potatoes. My dad tells stories of how his father ensured they had potatoes through Ireland’s long winters by burying their harvest under a protective layer of hay – creating a cellar of sorts for the spuds. When I serve this meal to my own children, I bring these stories to the table. Knowing that resourcefulness can create a sense of abundance and that hard work can be a basis for caring for one another, is as relevant a lesson now as it always has been. </span></p></div><div class="subscriber-only" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 14px;"><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">For a wine, I recommend serving a red Bordeaux. I like 2016 Chateau Prieure de Blaignan ($20). The medium bodied wine’s cherry, red berry and herbal attributes are wonderful beside the earthy stew.</span></p></div><div class="subscriber-only" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 14px;"><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">Invite friends. Put on The Kilkennys, Christy Moore, Danŭ or Sinéad O’Connor. Then eat heartily, toast one another loudly and enjoy a raucous craic.</span></p></div><div class="subscriber-only" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 14px;"><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"></p><ul style="text-align: left;"><li><span style="font-family: trebuchet;">1 teaspoon olive oil</span></li><li><span style="font-family: trebuchet;">3 pounds lamb meat (I like leg or loin chops, or shoulder) cut into 1 1/2 inch pieces</span></li><li><span style="font-family: trebuchet;">8 carrots, peeled and cut into large pieces</span></li><li><span style="font-family: trebuchet;">8 waxy potatoes, such as red or fingerling, peeled and cut into large pieces</span></li><li><span style="font-family: trebuchet;">• 3 sprigs fresh thyme</span></li><li><span style="font-family: trebuchet;">4 cups lamb stock (substitute with beef, chicken or vegetable stock)</span></li><li><span style="font-family: trebuchet;">Sea salt </span></li><li><span style="font-family: trebuchet;">2 tablespoons butter, at room temperature</span></li><li><span style="font-family: trebuchet;">2 tablespoons flour</span></li><li><span style="font-family: trebuchet;">1/4 cup chopped parsley</span></li><li><span style="font-family: trebuchet;">1/4 cup chopped chives </span></li></ul><p></p></div><div class="subscriber-only" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 14px;"><div class="subscriber-only" style="box-sizing: border-box;"><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">Heat a large Dutch oven over medium heat on the stovetop. Add teaspoon of oil, only a small amount of oil is needed as the lamb will render fat. Once oil is simmering, add several pieces of lamb cubes, being sure not to over-crowd the pot. </span></p></div><div class="subscriber-only" style="box-sizing: border-box;"><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">When browned on all sides, remove and set aside. Continue this process until all lamb is browned. Remove the final pieces and deglaze the pot with a splash of broth, gently scraping with a wooden spoon. </span></p></div><div class="subscriber-only" style="box-sizing: border-box;"><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">Next create layers of the stew by adding lamb back into pot, then carrots, onions and potatoes then more lamb, etc. Season each layer of vegetables with salt. When all meat, and vegetables are in pot, add remaining broth and toss in sprigs of thyme. At first, broth may not fully cover stew mixture, but as cooking continues all will be covered. </span></p></div><div class="subscriber-only" style="box-sizing: border-box;"><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">Bring to a simmer, cover and cook slowly and lowly for an hour to an hour and a half. When meat is tender and vegetables are fully cooked, you can finish the stew. Use a fork to mix butter and flour together, making a roux. Add roux, which will thicken the stew slightly. Then add parsley and chives, reserving a small amount of each to sprinkle atop bowls when serving. Taste for seasoning and adjust with more salt if needed. </span></p></div></div>WriteYumhttp://www.blogger.com/profile/02037454496625995839noreply@blogger.com0tag:blogger.com,1999:blog-2930076298617661762.post-88677832321218043582024-02-22T15:01:00.000-08:002024-02-22T15:01:37.541-08:00Chicken pot pie: Leaping into the leap year with comfort food<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsuis7v81RQH5Cj1wmpi20Hvm6p-iuDxj9nyUu1p5Wlr66vkZBHrXrWGdfRbZeEve-2FTVoHvFSXDPFT7TdLtPuFmot0A4cnwMAmyFPDfF6FlRA-v-cgAiJiZOTePN7ygEhK2isZfgnrAYRvW-fzw8rSjA5ljzTo-QmNarUMe1mjkr3XK-NdWuqlnUX2A/s4032/IMG_9582.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsuis7v81RQH5Cj1wmpi20Hvm6p-iuDxj9nyUu1p5Wlr66vkZBHrXrWGdfRbZeEve-2FTVoHvFSXDPFT7TdLtPuFmot0A4cnwMAmyFPDfF6FlRA-v-cgAiJiZOTePN7ygEhK2isZfgnrAYRvW-fzw8rSjA5ljzTo-QmNarUMe1mjkr3XK-NdWuqlnUX2A/w480-h640/IMG_9582.jpg" width="480" /></a></div><br /><span style="font-family: trebuchet;"><br /></span><p></p><p><span style="font-family: trebuchet;">While I’m prone to proclaiming spring and fall my favorite seasons, I must confess I have it bad for winter. What other months can you really double down on cozy? Couch camping sessions, pajama days, movie marathons, luxury throws and bowls of warm goodness are all reasons to applaud our colder months. </span></p><p><span style="font-family: trebuchet;">(written for the <a href="https://www.losaltosonline.com/food/chicken-pot-pie-leaping-into-the-leap-year-with-comfort-food/article_ab7e9936-caaa-11ee-bb03-87e2f9111139.html" target="_blank">Los Altos Town Crier</a>)</span></p><p><span style="font-family: trebuchet;">Winter really hits its stride in February. Between animals casting shadows (or not), Lunar New Years, red carpets, football finales, and celebrations of love, the festivities of February are many. Every four years, our calendar’s quirky month brings with it an extra day for fun, Leap Day. Traditions around Feb. 29 range from women proposing marriage to their partners, to a special title for people born on Leap Day, leaplings. </span></p><p><span style="font-family: trebuchet;">I’ll be marking this Leap Year with the pot pie of my dreams. A crème fraiche and tarragon sauce coated chicken breast and morel mushrooms in this indulgent, soul-warming meal. Covering the individual pies with puff pastry makes the dish worthy of an every-four-year dinner: leap year chicken, tarragon and morel pot pie. </span></p><p><span style="font-family: trebuchet;">Life can tick away fast. Our busyness makes it seem that days are blurted out in rapid succession. Why not use this extra calendar day as a chance to take a breath. While Leap Day falls on a weekday this year, it is worth slowing down to make it special. This recipe can be made ahead of time and frozen but actually comes together rather quickly, making it weeknight-worthy. At my house, we’ll try to linger around our kitchen table by asking Leap Day-related questions, such as: </span></p><p><span style="font-family: trebuchet;">What are your four favorite movies (songs, books, etc)? </span></p><p><span style="font-family: trebuchet;">What is something you’d only want to do once every four years? </span></p><p><span style="font-family: trebuchet;">And as luck would have it, this recipe feeds four. </span></p><p><b><span style="font-family: trebuchet;">Ingredients</span></b></p><p></p><ul style="text-align: left;"><li><span style="font-family: trebuchet;">2 boneless, skinless chicken breasts </span></li><li><span style="font-family: trebuchet;">1 tablespoon olive oil </span></li><li><span style="font-family: trebuchet;">2 tablespoons unsalted butter </span></li><li><span style="font-family: trebuchet;">1-ounce dried morel mushrooms, such as Far West Fungi brand </span></li><li><span style="font-family: trebuchet;">1/2 cup chicken broth </span></li><li><span style="font-family: trebuchet;">1/2 cup mushroom broth </span></li><li><span style="font-family: trebuchet;">1 tablespoon chopped fresh tarragon </span></li><li><span style="font-family: trebuchet;">1/2 cup crème fraiche </span></li><li><span style="font-family: trebuchet;">1 package frozen puffed pastry, thawed </span></li><li><span style="font-family: trebuchet;">Salt and pepper </span></li></ul><p></p><p><span style="font-family: trebuchet;">Heat oven to 425F. Place chicken breast on a parchment-lined baking sheet, drizzle with one tablespoon olive oil, and season with sea salt and fresh cracked pepper. When oven comes to temperature, roast chicken for 25 minutes. Once cooked, remove and let rest for five minutes before cutting chicken into bite-size cubes. </span></p><p><span style="font-family: trebuchet;">While chicken cooks, get on with making the pot pie base. Rehydrate mushrooms according to package directions. When rehydrated, pour the resulting broth through a fine sieve and set aside one-half cup. Chop mushrooms and set aside. </span></p><p><span style="font-family: trebuchet;">Heat butter in a cast iron skillet over medium heat. When butter is melted, add mushrooms and cook for 5-7 minutes. Then add salt, pepper, tarragon and broths and allow to simmer until reduced by half. Add crème fraiche and diced chicken. </span></p><p><span style="font-family: trebuchet;">Ladel mixture into four oven-safe, single-serving bowls and cover with puff pastry, cutting off excess dough and adding a few cuts to the top. Brush with milk and scatter salt and pepper over the top. Bake in oven for 35 minutes (or until golden brown). Rest for five minutes before serving alongside a green salad.</span></p>WriteYumhttp://www.blogger.com/profile/02037454496625995839noreply@blogger.com0tag:blogger.com,1999:blog-2930076298617661762.post-25023539739888729542024-02-22T14:55:00.000-08:002024-02-22T15:02:26.744-08:00New Book Out and Website Live!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO6Q1DGd6WSwJxoNcEMmyG-3olEdJf6j3BhmciV3bZ3M_BFTd91q5CeQ8zGdyKF-myA8cdf4DFuAn2BLEGRIvboB91EPdf3IiKVmnx5xMhAWoCJVNp_ql4S0pVgq28WKfmYLfvtKiwDaEViMoZOq1roJvj8IYcGq2pSFY6xbKETPvlME4bClhAmvlXvRs/s595/LentwordsCover.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="595" data-original-width="371" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO6Q1DGd6WSwJxoNcEMmyG-3olEdJf6j3BhmciV3bZ3M_BFTd91q5CeQ8zGdyKF-myA8cdf4DFuAn2BLEGRIvboB91EPdf3IiKVmnx5xMhAWoCJVNp_ql4S0pVgq28WKfmYLfvtKiwDaEViMoZOq1roJvj8IYcGq2pSFY6xbKETPvlME4bClhAmvlXvRs/s320/LentwordsCover.jpg" width="200" /></a></div><p>HI!</p><p>I have a new book of poetry, <i><a href="https://www.amazon.com/Lent-Words-Christine-Moore/dp/B0CR8R6724" target="_blank">Lent Words</a>, </i>now available. Plus I've launched a new website, <a href="http://ChristineMoorePoet.com" target="_blank">ChristineMoorePoet.com</a>, to share my poetry and offer my teaching services. I'll keep posting food, wine and lifestyle articles here, but boy am I excited for you to see my other work.</p><p><br /></p><p>Gratefully,</p><p><br /></p><p>Christine</p>WriteYumhttp://www.blogger.com/profile/02037454496625995839noreply@blogger.com0tag:blogger.com,1999:blog-2930076298617661762.post-25776518334617914032024-01-10T15:24:00.000-08:002024-01-10T15:24:50.373-08:00Healthy, hearty new year made easy with meatless meal<p><span style="font-family: trebuchet;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAPL-FIj7LMizYCMuVTVrdg7FeuwjrszqbGrvrN0_5CzZBm_90Kp-ydP3715-KvRla4NGQ2j5dATkLw7BUYxahnCXCRpxmm_O0B4a-l2CT30tzd_C0-OVueVrmXHhFC3M1OvjoDnpbKhsHvqhv8Ckq18y3bElV0oqywHfEvTccpmxWiF_ufJjng8uuKY8/s4032/IMG_6750.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAPL-FIj7LMizYCMuVTVrdg7FeuwjrszqbGrvrN0_5CzZBm_90Kp-ydP3715-KvRla4NGQ2j5dATkLw7BUYxahnCXCRpxmm_O0B4a-l2CT30tzd_C0-OVueVrmXHhFC3M1OvjoDnpbKhsHvqhv8Ckq18y3bElV0oqywHfEvTccpmxWiF_ufJjng8uuKY8/w480-h640/IMG_6750.jpg" width="480" /></a></span></div><span style="font-family: trebuchet;">In my home, January is a month to reset. After the king cake is enjoyed on Jan. 6 and the tree comes down, we set about clearing out the clutter both in our home and our diet. I love the abundance of the holidays – eating and decorating with much abandon. I am equally grateful for the time to embrace the starkness of the winter season by clearing shelves and serving more vegetarian recipes.</span><p></p><p><span style="font-family: trebuchet;">Cooking meatless can be fast and simple. Take for instance the easy Mediterranean bowls we so love. Using quick cooking quinoa or reheated, frozen brown rice as the base, we pile on garbanzo beans, feta, tomatoes, cucumbers, herbs and lemon juice for a quick and filling meal.</span></p><p><span style="font-family: trebuchet;">On days when I have more time to prepare dinner, I love a veggie sheet pan meal. My root veggie and red lentil tray bake is maxed out in flavor and nutrition. It’s warm and nourishing – just perfect for a January dinner. <br /></span></p><p><span style="font-family: trebuchet;">(written for the <a href="https://www.losaltosonline.com/food/healthy-hearty-new-year-made-easy-with-meatless-meal/article_fac4a940-aff7-11ee-8ef8-2fb68aeb1ff0.html" target="_blank">Los Altos Town Crier</a>)</span></p><p><b><span style="font-family: trebuchet;">Root vegetable and red lentil tray bake</span></b></p><p><span style="font-family: trebuchet;">My mom would proclaim that she could live on pasta alone. Funnily enough, I don’t recall pasta featuring heavily on her dinner rotation when her dining room was full of kiddos. But I totally get her. It’s how I feel about this vegetarian tray bake. I could eat it noon and night for weeks on end before I grew tired. As I don’t just cook for myself, it is a dish that makes it onto the table every few months. It will show up more often in January, and I couldn’t be more delighted.</span></p><p><span style="font-family: trebuchet;">The warm Ethiopian spices scatter on before baking and drizzle of dressings at serving, make this a meal fit to impress should you wish to go meatless for company. The quick clean up afforded by preparing the entire meal on a single sheet pan, adds to the overall joy of the dish. </span></p><p></p><ul style="text-align: left;"><li><span style="font-family: trebuchet;">1/4 teaspoon ground cumin</span></li><li><span style="font-family: trebuchet;">1/4 teaspoon paprika </span></li><li><span style="font-family: trebuchet;">1 pinch of ground cloves </span></li><li><span style="font-family: trebuchet;">2 medium sweet potatoes, peeled and cut into 1-inch chunks</span></li><li><span style="font-family: trebuchet;">2 carrots, washed and rough cut</span></li><li><span style="font-family: trebuchet;">2 turnips, peeled and rough cut</span></li><li><span style="font-family: trebuchet;">2 parsnips, peeled, cored, and rough cut</span></li><li><span style="font-family: trebuchet;">3 large shallots, peeled and rough cut</span></li><li><span style="font-family: trebuchet;">2 tablespoons grapeseed or avocado oil</span></li><li><span style="font-family: trebuchet;">1 cup red lentils, sorted</span></li><li><span style="font-family: trebuchet;">2 cups vegetable broth</span></li><li><span style="font-family: trebuchet;">Salt to taste</span></li><li><span style="font-family: trebuchet;">Tahini dressing for garnish (see below)</span></li><li><span style="font-family: trebuchet;">Mixed herb and walnut pesto for garnish (see below)</span></li><li><span style="font-family: trebuchet;">Handful of torn mint leaves for garnish</span></li></ul><p></p><div><span style="font-family: trebuchet;">Heat oven to 425 F. Cover large sheet pan with parchment paper. Mix dried spices and salt in bowl. Toss vegetables with oil. Sprinkle spice mix and toss to combine. Pour onto prepared baking sheet and roast for 25 minutes. While vegetables are roasting, heat broth to a boil. When vegetables are done roasting, remove sheet pan but leave oven on. Scatter lentils over vegetables and cover with broth - gently stirring to ensure lentils are beneath broth.</span></div><div><div><span style="font-family: trebuchet;"><br /></span></div><div><span style="font-family: trebuchet;">Return pan to oven and cook for 15 minutes. With oven off, allow the vegetables and lentils to rest for five minutes. </span></div><div><span style="font-family: trebuchet;"><br /></span></div><div><span style="font-family: trebuchet;">Just before serving, drizzle dressings over and scatter mint leaves. Serve with crusty bread and additional dressings on the side.</span></div><div><span style="font-family: trebuchet;"><br /></span></div><div><b><span style="font-family: trebuchet;">Tahini dressing</span></b></div><div><ul style="text-align: left;"><li><span style="font-family: trebuchet;">1/3 cup tahini</span></li><li><span style="font-family: trebuchet;">1/3 cup water</span></li><li><span style="font-family: trebuchet;">Juice of 1 lemon</span></li><li><span style="font-family: trebuchet;">2 teaspoon maple syrup</span></li><li><span style="font-family: trebuchet;">1 teaspoon salt</span></li></ul></div><div><span style="font-family: trebuchet;">Add all ingredients together and combine using an immersion blender.</span></div><div><span style="font-family: trebuchet;"><br /></span></div><div><b><span style="font-family: trebuchet;">Mixed herb and walnut pesto</span></b></div><div><ul style="text-align: left;"><li><span style="font-family: trebuchet;">1 cup mixed green herbs (I used Italian parsley, dill, and mint)</span></li><li><span style="font-family: trebuchet;">1/2 cup olive oil</span></li><li><span style="font-family: trebuchet;">1/2 cup chopped walnuts</span></li><li><span style="font-family: trebuchet;">1 garlic clove</span></li><li><span style="font-family: trebuchet;">Juice of 1/2 lemon</span></li><li><span style="font-family: trebuchet;">1/2 cup water</span></li><li><span style="font-family: trebuchet;">1/2 teaspoon salt </span></li></ul></div><div><span style="font-family: trebuchet;">Add all ingredients together and process until smooth using food processor or immersion blender.</span></div></div>WriteYumhttp://www.blogger.com/profile/02037454496625995839noreply@blogger.com0tag:blogger.com,1999:blog-2930076298617661762.post-67696780893939065242023-11-08T10:15:00.001-08:002023-11-08T10:15:45.725-08:00Practicing self-gratitude: Thanksgiving dinner, party of one<p><span style="background-color: white; color: #444444; font-size: 16px;"><span style="font-family: trebuchet;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjF704b8vjsBBGHetC6MiFGvK_5jFBcneXl00Og6KTx54H_BHYw-7bPBE29Zq-2K3GOB_l0azCpc8yhLkJVppvFHVDTEAMkxXv7AxulLTJ2fL5vZWwkgx1NZgMvZQf9vzsNx2jN7UqcrD5KIuCCtX2uCA_6hPsWS6iANsglfDLfmbW6kQedKyuzGzumk_E" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="1290" data-original-width="1476" height="349" src="https://blogger.googleusercontent.com/img/a/AVvXsEjF704b8vjsBBGHetC6MiFGvK_5jFBcneXl00Og6KTx54H_BHYw-7bPBE29Zq-2K3GOB_l0azCpc8yhLkJVppvFHVDTEAMkxXv7AxulLTJ2fL5vZWwkgx1NZgMvZQf9vzsNx2jN7UqcrD5KIuCCtX2uCA_6hPsWS6iANsglfDLfmbW6kQedKyuzGzumk_E=w400-h349" width="400" /></a></span></div><span style="font-family: trebuchet;"><br />Thanksgiving can be a shape-shifter holiday. One year featuring a relaxed meal with immediate family can be followed by a year with a chaotic, four-day whirlwind navigating airport crowds, motorways and family dynamics.</span><p></p><div class="subscriber-preview" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 14px;"><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">Regardless, Thanksgiving is an opportunity to show some love through special food and attention to the day’s details. If you find yourself celebrating solo style this Thanksgiving, use the day as an opportunity to appreciate yourself and your own company. A table set for one should be just as nourishing as a table set for a crowd. Make your Thanksgiving one to remember with special touches, amazing food and self-gratitude.</span></p></div><div class="subscriber-only" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 14px;"><p class="p5" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><strong style="box-sizing: border-box;"><span style="font-family: trebuchet;">Wow yourself</span></strong></p></div><div class="tncms-region hidden-print" id="tncms-region-article_instory_top" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 14px;"></div><div class="subscriber-only" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 14px;"><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">Focusing on the details of the day will allow you to shower yourself in compassion. As I see it, the holiday is all about gathering. And while you might not be gathering family and friends, there is no reason to forgo the joyful collecting.</span></p></div><div class="subscriber-only" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 14px;"><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">Gather gratitude by making a morning list of things you’re thankful for. A cozy bed to wake from, warm socks on your feet and a cup of coffee would make for an excellent trio to set a thankful tone. Larger items can go on the list, too. Memories of holidays past, the sun in the sky and life itself warrant a thankful shoutout.</span></p></div><div class="subscriber-only" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 14px;"><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">Gather the best quality and freshest local ingredients you can afford. We have extraordinary purveyors in our area. From the meat departments at Draeger’s in Los Altos and Zanotto’s in Sunnyvale to our abundantly diverse farmers’ markets, gathering the food for your feast can be a delight in and of itself.</span></p></div><div class="subscriber-only" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 14px;"><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">Gather favorite songs for the ultimate Turkey Day soundtrack – you’re totally in control of the playlist, after all.</span></p></div><div class="subscriber-only" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 14px;"><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">Gather some greenery from your neighborhood to assemble a table bouquet. Sure, you can purchase flowers, but a reason to walk around where you live paying attention to the changing foliage of the season is downright wonderful.</span></p></div><div class="subscriber-only" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 14px;"><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">You may even want to gather new and special kitchen gear or tableware for your celebration.</span></p></div><div class="subscriber-only" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 14px;"><p class="p5" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><strong style="box-sizing: border-box;"><span style="font-family: trebuchet;">A feast worthy of you</span></strong></p></div><div class="subscriber-only" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 14px;"><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">Making a meal that includes the seasons and fare that define Thanksgiving while cooking just enough for one – with maybe a day or two of leftovers – is a celebratory way to care for yourself.</span></p></div><div class="subscriber-only" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 14px;"><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">Thanks to the sizzling sound of the browning turkey, the luxurious aromas wafting from your oven, the playful feeling of rolling out the sweet potato gnocchi and the deeply satisfying multitude of flavors, this menu will delight all your senses.</span></p></div><div class="subscriber-only" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 14px;"><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">I love serving Champagne with Thanksgiving dinner. It’s a wine synonymous with celebration and pairs with everything. Plus, the fact that you can purchase quarter bottles, called splits, makes it ideal when sipping for one.</span></p></div><div class="subscriber-only" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 14px;"><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">Draeger’s has a great selection of special splits to choose from. If you’re a red wine fan, I recommend the Saldo Zinfandel 375 mL Half Bottle for $20. With robust berry aromas and a deep garnet hue, this wine is the autumn season in a glass.</span></p></div><div class="subscriber-only" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 14px;"><p class="p5" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><strong style="box-sizing: border-box;"><span style="font-family: trebuchet;">Thanksgiving Turkey Osso Buco</span></strong></p><p class="p5" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><strong style="box-sizing: border-box;"><span style="font-family: trebuchet;"></span></strong></p><div class="separator" style="clear: both; text-align: center;"><strong style="box-sizing: border-box;"><span style="font-family: trebuchet;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhKK9Hz8EsKgBGlLPyQf85sWKKusg0GEzZUe8gNn-pzbdHsy9kOA5urL3aazfjpixGYTeTzhf_qOYU5LH8eHEuPRKoqcdFdl2ZcgM8tzWFdBPGim0sLseY0aDFGC9uOwIe5bBtgrFAQ_alWvx-HVgY8uMl8QaapfwQEyYuIjpjWUGgzDYCoF-eePeQZRvM" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="1000" data-original-width="750" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhKK9Hz8EsKgBGlLPyQf85sWKKusg0GEzZUe8gNn-pzbdHsy9kOA5urL3aazfjpixGYTeTzhf_qOYU5LH8eHEuPRKoqcdFdl2ZcgM8tzWFdBPGim0sLseY0aDFGC9uOwIe5bBtgrFAQ_alWvx-HVgY8uMl8QaapfwQEyYuIjpjWUGgzDYCoF-eePeQZRvM=w300-h400" width="300" /></a></span></strong></div><p></p></div><div class="subscriber-only" style="background-color: white; box-sizing: border-box; color: #333333; font-size: 14px;"><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">Osso buco is as comforting as it gets. Slow braised and richly seasoned, this turkey version of the famous Italian dish traditionally made with veal is a show-stopping centerpiece. It’s a main course featuring all the attributes we love about turkey dinner but with a unique personality twist.</span></p><div class="subscriber-only" style="box-sizing: border-box;"><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"></p><ul style="text-align: left;"><li><span style="font-family: trebuchet;">Olive oil</span></li><li><span style="font-family: trebuchet;">2 pounds turkey drumsticks, cut crosswise into 1 1/2-inch-thick pieces – this is most definitely a job for your butcher. Ask at your grocer’s meat department. They’ve got the right tools and skill.</span></li><li><span style="font-family: trebuchet;">1 yellow onion, finely chopped</span></li><li><span style="font-family: trebuchet;">3 celery stalks, diced</span></li><li><span style="font-family: trebuchet;">Salt and freshly ground black pepper</span></li><li><span style="font-family: trebuchet;">2 tablespoons fresh parsley, chopped</span></li><li><span style="font-family: trebuchet;">2 tablespoons fresh sage, chopped</span></li><li><span style="font-family: trebuchet;">1 tablespoon fresh rosemary, chopped</span></li><li><span style="font-family: trebuchet;">1 tablespoon fresh thyme, chopped</span></li><li><span style="font-family: trebuchet;">1/4 cup dried cranberries</span></li><li><span style="font-family: trebuchet;">1/4 cup dried sour cherries</span></li><li>1 cup turkey or chicken stock (more as needed)</li></ul><p></p></div><div class="subscriber-only" style="box-sizing: border-box;"><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">Preheat oven to 350 F. Set large sauté pan over medium-high heat. Add a good glug of olive oil. When it begins to shimmer, set seasoned turkey pieces in pan. Brown on all sides, approximately 2-3 minutes per side. Remove turkey from pan and set aside. Add additional olive oil and then onion and celery. Cook until translucent, 5-6 minutes. Season with salt and pepper. Add herbs and dried fruit. Then add stock. Place turkey pieces back in pan and cook in preheated oven 2-2 1/2 hours (checking periodically and adding more stock if needed).</span></p></div><div class="subscriber-only" style="box-sizing: border-box;"><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">When done, remove from oven and let rest a few minutes before serving.</span></p></div><div class="subscriber-only" style="box-sizing: border-box;"><p class="p5" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><strong style="box-sizing: border-box;"><span style="font-family: trebuchet;">Sweet Potato Gnocchi</span></strong></p><p class="p5" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><strong style="box-sizing: border-box;"><span style="font-family: trebuchet;"></span></strong></p><div class="separator" style="clear: both; text-align: center;"><strong style="box-sizing: border-box;"><span style="font-family: trebuchet;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgr57UMLjOkJjdouOLcsDC1dZ4exmQCTymY2yktgWmuEYvg87gMonuwtFri3FLC-SmtxEjtbFNy0tXfF8jUJVOICOgB5nG9slrQUUA13PcJe8un7LU5ckzWVvJ8wB3Vz5u-XL74zx-9ELHpRirQKdb-w4fCF4WQFmefsKcGWIV8QTJ_Qy8CcNANUbDI1yU" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1000" data-original-width="1333" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgr57UMLjOkJjdouOLcsDC1dZ4exmQCTymY2yktgWmuEYvg87gMonuwtFri3FLC-SmtxEjtbFNy0tXfF8jUJVOICOgB5nG9slrQUUA13PcJe8un7LU5ckzWVvJ8wB3Vz5u-XL74zx-9ELHpRirQKdb-w4fCF4WQFmefsKcGWIV8QTJ_Qy8CcNANUbDI1yU" width="320" /></a></span></strong></div><p></p></div><div class="subscriber-only" style="box-sizing: border-box;"><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">For me, Thanksgiving just isn’t Thanksgiving if I’m not eating sweet potatoes. This special preparation is another spin on Italian comfort food. I love the extra sweetness of the maple syrup and the spicy punch of the Aleppo pepper that elevate the pillows of potato goodness. This dish can be partially made ahead by roasting the sweet potato the day before.</span></p><div class="subscriber-only" style="box-sizing: border-box;"><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"></p><ul style="text-align: left;"><li><span style="font-family: trebuchet;"> 1 pound sweet potato</span></li><li><span style="font-family: trebuchet;">1 cup whole milk ricotta cheese</span></li><li><span style="font-family: trebuchet;">1 1/2 teaspoons salt</span></li><li><span style="font-family: trebuchet;">1 1/4 cups flour (more for dusting)</span></li></ul><p></p></div><div class="subscriber-only" style="box-sizing: border-box;"><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><strong style="box-sizing: border-box;"><span style="font-family: trebuchet;">For Spicy Maple Butter:</span></strong></p></div><div class="subscriber-only" style="box-sizing: border-box;"><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"></p><ul style="text-align: left;"><li><span style="font-family: trebuchet;">2 tablespoons unsalted butter, at room temperature</span></li><li><span style="font-family: trebuchet;">1 tablespoon maple syrup</span></li><li><span style="font-family: trebuchet;">Pinch of Aleppo pepper</span></li><li><span style="font-family: trebuchet;">Pinch of smoked paprika</span></li><li><span style="font-family: trebuchet;">Salt</span></li></ul><p></p><div class="subscriber-only" style="box-sizing: border-box;"><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">Heat oven to 425 F. Using knife, pierce a few holes in sweet potato. Roast 45 minutes or until soft. Allow to cool and then peel. Add to large bowl and mash with potato masher or fork. Fold in ricotta cheese, salt and flour. Next, start the fun. On well-floured countertop or cutting board, grab handfuls of gnocchi dough and roll out to long, inch-wide ropes. Using pastry knife, cut into dumplings. Place on floured dish towel and cover while you make the rest.</span></p></div><div class="subscriber-only" style="box-sizing: border-box;"><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">Make butter in small shallow bowl by incorporating ingredients together using fork. Set aside.</span></p></div><div class="subscriber-only" style="box-sizing: border-box;"><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">Bring pot of well-salted water to boil. At the same time, add maple butter to nonstick frying pan and melt completely. Add gnocchi to boiling water and simmer until dumplings float to top. Use slotted spoon to remove gnocchi and place them immediately into frying pan with maple butter. Toss to coat and serve.</span></p></div><div class="subscriber-only" style="box-sizing: border-box;"><p class="p5" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><strong style="box-sizing: border-box;"><span style="font-family: trebuchet;">Roasted Brussels Sprouts with Pomegranates</span></strong></p></div><div class="subscriber-only" style="box-sizing: border-box;"><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">The quintessential, in-season Turkey Day side will be a dazzling addition to your plate with the sweet jewels of fresh pomegranate seeds and a drizzling of pomegranate molasses.</span></p><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjY0sRn49-3Yv1Xwt_MBva5FjFc_uX2-wL-imlSj633-g1m_tadKypnY0qoNcXPCiquUmCTfVEqK888-NZxUT6Z3MJqTf7t4SLhHMVgVaw6sMnHNc-uax4BzxJENR1m6ZwP27bKUo3-eL7bly73SUqvNjvLK11BWuOQUz5gANj22oNE51_fYF5dEKTbgGI" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="996" data-original-width="1333" height="239" src="https://blogger.googleusercontent.com/img/a/AVvXsEjY0sRn49-3Yv1Xwt_MBva5FjFc_uX2-wL-imlSj633-g1m_tadKypnY0qoNcXPCiquUmCTfVEqK888-NZxUT6Z3MJqTf7t4SLhHMVgVaw6sMnHNc-uax4BzxJENR1m6ZwP27bKUo3-eL7bly73SUqvNjvLK11BWuOQUz5gANj22oNE51_fYF5dEKTbgGI" width="320" /></a></span></div><p></p><div class="subscriber-only" style="box-sizing: border-box;"><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"></p><ul style="text-align: left;"><li><span style="font-family: trebuchet;">1 pound brussels sprouts, trimmed and halved (quartered if very large)</span></li><li><span style="font-family: trebuchet;">1 large or 2 small shallots, peeled and sliced thick</span></li><li><span style="font-family: trebuchet;">3 tablespoons olive oil</span></li><li><span style="font-family: trebuchet;">Salt and pepper</span></li><li><span style="font-family: trebuchet;">1 pomegranate molasses (available at Middle Eastern markets and the international aisle of grocery stores)</span></li><li><span style="font-family: trebuchet;">3 tablespoons pomegranate seeds</span></li></ul><p></p></div><div class="subscriber-only" style="box-sizing: border-box;"><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">If you have two ovens, set one to 425 F for this dish. Otherwise, roast these along with the Turkey Osso Buco. Then, while turkey rests, put brussels sprouts (after preparing them as directed below) under broiler to crisp up – being sure to keep your eye on them.</span></p></div><div class="subscriber-only" style="box-sizing: border-box;"><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">Toss prepared sprouts and shallots with olive oil. Season well with salt and pepper and toss. Cover baking sheet with parchment paper. Pour vegetables onto pan and roast 20 or so minutes. When cooked and slightly browned, remove from oven. Drizzle with pomegranate molasses and scatter pomegranate seeds through. Serve immediately.</span></p></div><div class="subscriber-only" style="box-sizing: border-box;"><p class="p5" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><strong style="box-sizing: border-box;"><span style="font-family: trebuchet;">Pear Blackberry Ginger Crisp</span></strong></p><p class="p5" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><strong style="box-sizing: border-box;"><span style="font-family: trebuchet;"></span></strong></p><div class="separator" style="clear: both; text-align: center;"><strong style="box-sizing: border-box;"><span style="font-family: trebuchet;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj7zdXtXw0qZWTZLqbzOQXMm1l33H4-3f0ioOaZG_MOW38QKRhVpzyRWKXkOUVzjZ1N0QYxDa03JYctYcQKHIiPtaajLri0BW3ZoSU9KmBmuOqYYQGPeH2HQRrPF7B1r2PN6SgSJY6vtW_cxRMEKwYI2DFfQVUO2xY05E6xUQMHM5JtPkRHy3xqq2Kn_tM" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="1000" data-original-width="1333" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEj7zdXtXw0qZWTZLqbzOQXMm1l33H4-3f0ioOaZG_MOW38QKRhVpzyRWKXkOUVzjZ1N0QYxDa03JYctYcQKHIiPtaajLri0BW3ZoSU9KmBmuOqYYQGPeH2HQRrPF7B1r2PN6SgSJY6vtW_cxRMEKwYI2DFfQVUO2xY05E6xUQMHM5JtPkRHy3xqq2Kn_tM=w400-h300" width="400" /></a></span></strong></div><p></p></div><div class="subscriber-only" style="box-sizing: border-box;"><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">This is a menu for one, but it is especially critical to have a full-sized dessert. Especially when the dessert is a fruit crisp wafting with seasonal aromas. Leftover, cold crisp makes for a truly excellent Black Friday breakfast with a cup of coffee.</span></p><div class="subscriber-only" style="box-sizing: border-box;"><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"></p><ul style="text-align: left;"><li><span style="font-family: trebuchet;">4 ripe pears, peeled, seeded cut into cubes</span></li><li><span style="font-family: trebuchet;">1/4 cup of sugar</span></li><li><span style="font-family: trebuchet;">1 tablespoon minced candy ginger</span></li><li><span style="font-family: trebuchet;">3/4 teaspoon salt</span></li><li><span style="font-family: trebuchet;">1 cup blackberries, cut in half if very large</span></li><li><span style="font-family: trebuchet;">6 tablespoons unsalted softened butter (plus more for buttering baking dish)</span></li><li><span style="font-family: trebuchet;">Heaping 1/2 cup brown sugar</span></li><li><span style="font-family: trebuchet;">1 cup all-purpose flour</span></li><li><span style="font-family: trebuchet;">1 cup oats</span></li><li><span style="font-family: trebuchet;">1 cup chopped walnuts</span></li><li><span style="font-family: trebuchet;">1 teaspoon cinnamon</span></li><li><span style="font-family: trebuchet;">1/2 teaspoon nutmeg</span></li><li><span style="font-family: trebuchet;">1/8 teaspoon ground cloves</span></li></ul><p></p></div><div class="subscriber-only" style="box-sizing: border-box;"><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">Preheat oven to 375 F. Butter 8- or 9-inch baking or gratin dish and set aside.</span></p></div><div class="subscriber-only" style="box-sizing: border-box;"><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">Add pears to saucepan along with sugar, ginger and salt. Bring to simmer and cook until pears begin to soften, add blackberries and stir to combine. After 1 minute, turn off heat and pour mixture into baking dish.</span></p></div><div class="subscriber-only" style="box-sizing: border-box;"><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">Use your hands to mix butter, brown sugar, flour, oats, walnuts, cinnamon, nutmeg and cloves in bowl. Work mixture until it resembles small pebbles. Pour topping over fruit in baking dish.</span></p></div><div class="subscriber-only" style="box-sizing: border-box;"><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">Place baking dish on cookie sheet to catch any juices bubbling over. Bake 40-45 minutes. If you only have one oven, assemble crisp earlier in the day and bake while you eat dinner. Serve warm with vanilla ice cream. </span></p><p class="p4" style="box-sizing: border-box; color: #444444; font-size: 16px; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">(written for the <a href="https://www.losaltosonline.com/food/practicing-self-gratitude-thanksgiving-dinner-party-of-one/article_778ba6bc-7da4-11ee-9a23-67890dc7fc5a.html">Los Altos Town Crier</a>)</span></p></div></div></div></div></div></div>WriteYumhttp://www.blogger.com/profile/02037454496625995839noreply@blogger.com0tag:blogger.com,1999:blog-2930076298617661762.post-84703216632334079622023-08-30T14:18:00.001-07:002023-08-30T14:18:22.056-07:00Harvest moon dinner party provides celestial celebration<p><span style="font-family: trebuchet;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQx8DyFRDhrHFIYs7BvUk3rV2CUycnxBFCiIKNAbXenXl_QWEd6uCTalI9dnkIcHhYAVULtuCxeiXIOO_YICp3dEYIdCWhyFN0yUjvvBY98-Rvm0hEJCpiZARMsYGeK_kBP2tN6B7LXtMTrVciabHkkuMRCYmpjoX24YD-m2p0MymbepDOKXl6fpWLojA/s1920/Harvest%20Moon%20Dinner%20(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQx8DyFRDhrHFIYs7BvUk3rV2CUycnxBFCiIKNAbXenXl_QWEd6uCTalI9dnkIcHhYAVULtuCxeiXIOO_YICp3dEYIdCWhyFN0yUjvvBY98-Rvm0hEJCpiZARMsYGeK_kBP2tN6B7LXtMTrVciabHkkuMRCYmpjoX24YD-m2p0MymbepDOKXl6fpWLojA/w360-h640/Harvest%20Moon%20Dinner%20(2).jpg" width="360" /></a></span></div><span style="font-family: trebuchet;"><br />Whether it’s dramatic clouds in the morning, the rolling fog of late afternoon or the stars dazzling the night sky, the heavens are a source of endless awe and inspiration. A dinner party that celebrates celestial bodies is the perfect addition to any September calendar. </span><p></p><p><span style="font-family: trebuchet;">This September, the harvest moon – that great big, glorious and orange full moon that appears each harvest season – arrives in the night sky on a Friday. Which means Sept. 29 is the ideal evening for an outdoor dinner. If waiting until the end of the month doesn’t appeal, not to worry. I love hosting outdoor dinner parties all through early autumn. With the sun setting earlier than it had at the peak of summer, we can enjoy that stunning lightshow of the sun giving way to the moon as we toast the season’s change and welcome back the light jackets and jumpers that have sat unused.</span></p><p><span style="font-family: trebuchet;">I like to keep my dinner parties smallish. This suits the petite size of my yard, but also ensures an intimate evening. For a fete that will focus on the romance of the moon, I’ll have just six diners. </span></p><p><span style="font-family: trebuchet;">Even with a limited guest list, I enjoy sending a special invite created on Canva and texted out to guests. Doing so lets them know all the details and sets a celebratory tone. Afterall, a dinner party for the sole purpose of luxuriating in the moon’s glow is something to get excited about. </span></p><p><span style="font-family: trebuchet;">My harvest moon dinner party menu has guests sipping moon-themed cocktails upon arrival, employs casual outdoor cooking and features plenty of laid-back appreciation of the night sky. </span></p><p><span style="font-family: trebuchet;">Plus, I’ll get to take advantage of the outdoor dining space I set up over summer. It will be an evening of merriment and moongazing my guests won’t soon forget. </span></p><h3 style="text-align: left;"><b><span style="font-family: trebuchet;">Harvest Moon Cocktail </span></b></h3><div><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8P94uql3X_cNmpg-X_IqEtdCM2OsEH2373VjhQuGix_pSVFCFZNtP2SB9pxBaRJ-ZsZ4Jstt-osoNCGxLbIiAKpKQG8AW-mJlYj-FUm94PcSswaiqZzmMpBBd53JtolBxCUdal8wryoWbadaABlQ4ySx0N9if0VHmNe2Wgt0qxFhAnfigksLIHceE_rA/s4032/IMG_8134.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8P94uql3X_cNmpg-X_IqEtdCM2OsEH2373VjhQuGix_pSVFCFZNtP2SB9pxBaRJ-ZsZ4Jstt-osoNCGxLbIiAKpKQG8AW-mJlYj-FUm94PcSswaiqZzmMpBBd53JtolBxCUdal8wryoWbadaABlQ4ySx0N9if0VHmNe2Wgt0qxFhAnfigksLIHceE_rA/w480-h640/IMG_8134.jpg" width="480" /></a></div></b></div><p><span style="font-family: trebuchet;">Having grown up in Sonoma County – famous for its apples well before its viticulture acclaim – I’m always delighted when the first locally grown apples appear at markets. Along with celebrating the start to apple season, the Harvest Moon Cocktail provides just the right creamy, orange hue to match the harvest moon. It’s a cocktail that would be welcome at any autumn gathering.</span></p><p></p><ul style="text-align: left;"><li><span style="font-family: trebuchet;">1 1/2 ounces bourbon </span></li><li><span style="font-family: trebuchet;">1 ounce apple cider </span></li><li><span style="font-family: trebuchet;">1/2 ounce Monin cinnamon syrup </span></li><li><span style="font-family: trebuchet;">1/4 ounce Meyer lemon juice, freshly squeezed </span></li><li><span style="font-family: trebuchet;">1 dash Angostura bitters </span></li><li><span style="font-family: trebuchet;">Garnish: apple slice</span></li></ul><p></p><p><span style="font-family: trebuchet;">Fill cocktail shaker with ice. Add all ingredients and shake well. Strain into chilled coupe glass and garnish with slice of apple. You can also serve over ice in a mason jar and top off with club soda to make the drink long. </span></p><h3 style="text-align: left;"><b><span style="font-family: trebuchet;">Grilled Clams and Sausages </span></b></h3><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg4tc1k_5QtNKRTUmrjL1CX1CmCrKkrxVvjySCcSFAjHIlnOtLZVsns68isL0khTco7n8FSS5AVuCyecO2K-Aqoo3eQ84-RkMhk93la9QVin1nk7Ognjy3Bt8SLIUOaIMsaii3poJi4rD4jp9oPlOprO1SdMwryBTlLxbxphErxXRpRgay7tPEjGvHSPg/s4032/IMG_8140.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg4tc1k_5QtNKRTUmrjL1CX1CmCrKkrxVvjySCcSFAjHIlnOtLZVsns68isL0khTco7n8FSS5AVuCyecO2K-Aqoo3eQ84-RkMhk93la9QVin1nk7Ognjy3Bt8SLIUOaIMsaii3poJi4rD4jp9oPlOprO1SdMwryBTlLxbxphErxXRpRgay7tPEjGvHSPg/w480-h640/IMG_8140.jpg" width="480" /></a></div><span style="font-family: trebuchet;">Clams are in season and I couldn’t be happier. I love them over linguini or in a chowder, but perhaps my favorite way to enjoy fresh clams is grilled and tossed with a flavorful butter. Grill up some Andouille sausage along with the clams and you have a tasty outdoor meal. </span><p></p><p></p><ul style="text-align: left;"><li><span style="font-family: trebuchet;">4 pounds fresh littleneck clams, scrubbed </span></li><li><span style="font-family: trebuchet;">4 Andouille sausages </span></li><li><span style="font-family: trebuchet;">1/2 cup (1 stick) unsalted butter, room temperature </span></li><li><span style="font-family: trebuchet;">1 tablespoon Old Bay Seasoning </span></li><li><span style="font-family: trebuchet;">1/2 teaspoon grey salt </span></li><li><span style="font-family: trebuchet;">1 teaspoon celery seeds </span></li><li><span style="font-family: trebuchet;">Chopped parsley for serving </span></li></ul><p></p><p><span style="font-family: trebuchet;">Prepare grill to medium-high heat. Place sausages on grill and cook 1-2 minutes per side. Once you have grill marks on sausage, move to indirect heat and continue to cook 10 minutes. </span></p><p><span style="font-family: trebuchet;">Use shallow bowl to mix butter. Add softened butter, Old Bay, salt and celery seeds. Mix well to combine and set aside. </span></p><p><span style="font-family: trebuchet;">Remove sausage from grill, cover and set aside while you grill clams. Place clams on grill in direct heat and cook roughly 2 minutes. You will know they are done when the clam shells open. Discard any clams that don’t open. </span></p><p><span style="font-family: trebuchet;">Place cooked clams in large bowl and toss with butter. Cover with foil and set aside. </span></p><p><span style="font-family: trebuchet;">Cut sausages into bite-sized pieces. Gently toss sausages and clams together. Garnish with chopped parsley. Serve immediately. </span></p><h3 style="text-align: left;"><b><span style="font-family: trebuchet;">Simple sides </span></b></h3><p><span style="font-family: trebuchet;">We’ll have our clams and sausage with grilled corn on the cob, a simple green salad and a basket of sliced Manresa Levain, which is ideal for dunking in the spicy butter. </span></p><p><span style="font-family: trebuchet;">For dessert, keep things delicious and simple by offering a handheld and store-bought treat. Giant chocolate chip and oatmeal raisin cookies from Little Sky Bakery or a selection of cupcakes from Sweet Diplomacy Bakery would both make for an excellent sweet ending to a stellar evening. </span></p><p><span style="font-family: trebuchet;">For a perfectly themed playlist, check out my Teac Mor Vineyards Fall Tasting on Spotify at <a href="http://tinyurl.com/teacmorplaylist">tinyurl.com/teacmorplaylist. </a></span></p><p><br /></p><p><span style="font-family: trebuchet;">(written for the <a href="https://www.losaltosonline.com/celebrations/harvest-moon-dinner-party-provides-celestial-celebration/article_5f742408-46a6-11ee-9e19-4baf88cd5806.html">Los Altos Town Crier</a>)</span></p>WriteYumhttp://www.blogger.com/profile/02037454496625995839noreply@blogger.com0tag:blogger.com,1999:blog-2930076298617661762.post-60332992106439324792023-08-16T10:01:00.010-07:002023-08-16T10:13:15.625-07:00Cool kitchen cooking: Simple dinners for hot nights<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK32j99kZFLGZ6512MKpRcSDO8SAHpC7QxhlZimJ2N3AEawalIPI4kRe_5lOA6rc9yraWFnRean0SNskp25pGJEP7EkVsVznrgExq7IyZ2nyzLV061lEZEF8Qqu4iG5kYGtwEUncnlpisVBYz0nTTV9ivOAgcrdXdZyUpVyqHH1fi-EWiU9V0kVfd2Gws/s4032/IMG_8057.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: trebuchet;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK32j99kZFLGZ6512MKpRcSDO8SAHpC7QxhlZimJ2N3AEawalIPI4kRe_5lOA6rc9yraWFnRean0SNskp25pGJEP7EkVsVznrgExq7IyZ2nyzLV061lEZEF8Qqu4iG5kYGtwEUncnlpisVBYz0nTTV9ivOAgcrdXdZyUpVyqHH1fi-EWiU9V0kVfd2Gws/w300-h400/IMG_8057.jpg" width="300" /></span></a></div><span style="font-family: trebuchet;"><br />If you can’t stand the heat, get out of the kitchen.</span><p></p><p><span style="font-family: trebuchet;">While the well-known adage refers to life stress rather than meal prep, there’s practical wisdom to it in summer. The 90-plus temperatures of August have me looking for ways to keep our kitchen cool, while still getting dinner on the table. The fix: dinner recipes that keep the cook in the kitchen but keep the hard work and the heat out.</span></p><p><span style="font-family: trebuchet;">By incorporating store-bought items, relying on the backyard grill and using a few small appliances, meals that are simple enough for weeknights and special enough for company will leave you enjoying spectacular summer suppers sans indoor heat.</span></p><p><span style="font-family: trebuchet; font-size: x-small;">(written for the <a href="https://www.losaltosonline.com/food/cool-kitchen-cooking-simple-dinners-for-hot-nights/article_7e92bbc2-3ba9-11ee-a464-df87c634bb9d.html" target="_blank">Los Altos Town Crier</a>)</span></p><p><b><span style="font-family: trebuchet;">Weeknight dining</span></b></p><p><span style="font-family: trebuchet;">When the temperatures rise, there’s nothing better than a slightly spicy, flavorful bowl of cool rice noodles and grilled shrimp.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEje3psCGqkA5c79KYTk__veTN_5YorvGLOpOO6bElzzZh6y4O5-tx6Dd8SuSReTevtfA7FD0NQHXZQZkTsRUThx-39H7sqalHgIjFs8_GhkNDj3GbN_6quMvfGmssKI6y2k3rGhiJyNs4LVGcQyGv5gOMKibtP6oL08Hejqzyc3rjOdo1l8FcexnFD5fkw" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: trebuchet;"><img alt="" data-original-height="500" data-original-width="375" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEje3psCGqkA5c79KYTk__veTN_5YorvGLOpOO6bElzzZh6y4O5-tx6Dd8SuSReTevtfA7FD0NQHXZQZkTsRUThx-39H7sqalHgIjFs8_GhkNDj3GbN_6quMvfGmssKI6y2k3rGhiJyNs4LVGcQyGv5gOMKibtP6oL08Hejqzyc3rjOdo1l8FcexnFD5fkw=w240-h320" width="240" /></span></a></div><span style="font-family: trebuchet;"> A selection of toppings enables diners to customize bowls to suit their particular cravings. With no pots or pans, cleanup is nearly as simple as assembly. We make versions of this meal with grilled chicken or beef, too. The recipe could come together even faster by using a favorite store-bought peanut dressing. The red curry paste on the shrimp is a must.</span><p></p><p><i><span style="font-family: trebuchet;">Rice Noodle Bowls</span></i></p><p></p><ul style="text-align: left;"><li><span style="font-family: trebuchet;">1 8-ounce package rice noodles</span></li><li><span style="font-family: trebuchet;">1 1/2 pounds shrimp, peeled and deveined</span></li><li><span style="font-family: trebuchet;">2 tablespoons vegetable oil</span></li><li><span style="font-family: trebuchet;">4 tablespoons red curry paste</span></li><li><span style="font-family: trebuchet;">1 tablespoon rice vinegar</span></li><li><span style="font-family: trebuchet;">1/4 cup creamy peanut butter</span></li><li><span style="font-family: trebuchet;">1 tablespoon fresh ginger, peeled and grated</span></li><li><span style="font-family: trebuchet;">2 tablespoons honey</span></li><li><span style="font-family: trebuchet;">1 teaspoon sesame seed oil</span></li><li><span style="font-family: trebuchet;">2 garlic cloves, minced</span></li><li><span style="font-family: trebuchet;">1/2 teaspoon sea salt (or to taste)</span></li><li><span style="font-family: trebuchet;">Quick pickled daikon and carrots (see below; alternatively, serve with 2 carrots, grated)</span></li><li><span style="font-family: trebuchet;">2 small cucumbers, peeled, seeded and thinly sliced</span></li><li><span style="font-family: trebuchet;">2 cups baby spinach</span></li><li><span style="font-family: trebuchet;">Red, yellow or orange bell pepper, thinly sliced</span></li><li><span style="font-family: trebuchet;">1/2 cup salted peanuts, crushed</span></li><li><span style="font-family: trebuchet;">1 lime, cut into wedges</span></li><li><span style="font-family: trebuchet;">Small bunch of cilantro, roughly chopped</span></li></ul><p></p><p><span style="font-family: trebuchet;">Cook noodles according to package instructions (generally boiling water in kettle and pouring over noodles). When softened, drain and rinse well under cold water. Run your fingers through noodles to separate them. Tip: I use kitchen shears to cut noodles in half to make them easier to eat.</span></p><p><span style="font-family: trebuchet;">Toss shrimp with 2 tablespoons red curry paste and remaining vegetable oil. Let sit at room temperature 15 minutes (can be tossed earlier in the day and kept covered in refrigerator).</span></p><p><span style="font-family: trebuchet;">Plate pickled vegetables, spinach, cucumbers, bell peppers, cilantro, lime and peanuts for diners to top bowls with.</span></p><p><span style="font-family: trebuchet;">Make dressing by mixing remaining curry paste, vinegar, peanut butter, ginger, honey, sesame seed oil, garlic and salt (if using) and some warm water (add a few teaspoons water at a time until mixture is thin enough to dress noodles).</span></p><p><span style="font-family: trebuchet;">Toss noodles in dressing and set aside while you cook shrimp.</span></p><p><span style="font-family: trebuchet;">Heat outdoor grill on medium high. Be sure grill is clean, then brush 1 tablespoon vegetable oil over grates. Divide shrimp evenly and on skewers for grilling (alternatively, grill in seafood basket). Grill shrimp 2-3 minutes per side.</span></p><p><span style="font-family: trebuchet;">Divide noodles among four bowls, place grilled shrimp on each and serve with toppings on side.</span></p><p><span style="font-family: trebuchet;">Note: To quick pickle daikon and carrots, peel and slice daikon root and 1-2 carrots into small matchsticks and place in jar or bowl. Whisk together 1/2 cup rice vinegar, 1/2 cup white vinegar, 1/4 cup sugar, 1 cup boiling water and 1 teaspoon salt – whisking until sugar is dissolved. Pour pickling mixture over sliced vegetables and refrigerate at least 30 minutes.</span></p><p><b><span style="font-family: trebuchet;">Saturday Spanish dinner</span></b></p><p><span style="font-family: trebuchet;">As friends return from summer travel and kids head back to school, we enjoy reconnecting with f</span><span style="font-family: trebuchet;">amilies we haven’t seen since June. A dinner inspired by the foods of Spain that takes full advantage of our incredible in-season produce, is a perfect party for relaxed reunions. This dish is based on Spanish-style grilled pork skewers. I like the ease of cooking the entire tenderloin and serving slices rather than skewers. </span></p><p></p><p><i><span style="font-family: trebuchet;">Spanish-Style Grilled Pork Tenderloin</span></i></p><p></p><ul style="text-align: left;"><li><span style="font-family: trebuchet;">Juice of 1 lemon (plus a lemon for serving)</span></li><li><span style="font-family: trebuchet;">1 tablespoon grapeseed or olive oil</span></li><li><span style="font-family: trebuchet;">2 tablespoons fresh ginger, grated</span></li><li><span style="font-family: trebuchet;">2 garlic cloves, peeled and finely minced</span></li><li><span style="font-family: trebuchet;">1 teaspoon salt</span></li><li><span style="font-family: trebuchet;">1 teaspoon dried oregano</span></li><li><span style="font-family: trebuchet;">1 tablespoon ground cumin</span></li><li><span style="font-family: trebuchet;">1 teaspoon ground coriander</span></li><li><span style="font-family: trebuchet;">1/4 teaspoon cayenne pepper</span></li><li><span style="font-family: trebuchet;">1 tablespoon paprika </span></li><li><span style="font-family: trebuchet;">1- to 2-pound pork tenderloin, fat trimmed off</span></li></ul><p></p><p><span style="font-family: trebuchet;">Mix lemon juice, oil, ginger, garlic and spices together to create paste. Slather paste all over pork tenderloin and let marinate 30 minutes. </span><span style="font-family: trebuchet;">Heat outdoor grill on medium high. Be sure grill is clean, then brush 1 tablespoon vegetable oil over grates. </span></p><p><span style="font-family: trebuchet;">Place tenderloin on grill and cook 5 minutes on each side, for a total 20 minutes. Check if internal temperature is 145 F and remove from grill – cook longer if needed. Tent loosely and let sit 10 minutes.<img alt="" data-original-height="500" data-original-width="375" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEiaKWmo_t2Y6sNbslY7d6PyjzNbsiqO722JuwTf-Ouz4Q9OHvQkJQN2WE3KVzlWLNS-4A5y7oumEm8h0BNJ7YW-SoOI3PitW_7g1wvQfhlOQG7b3Ku9bK0pvhp3Qux6W-1d_o-BLSF7VfhbSwmTvVIrgcih53WSQLRK8UN1kIwh1ZZVDWTifJ4AyXTeWw8=w150-h200" style="font-family: trebuchet;" width="150" /></span></p><p><span style="font-family: trebuchet;">Slice and serve with lemon wedges.</span></p><p><i><span style="font-family: trebuchet;">Side of bread</span></i></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgrKanQwsmz0X0JCSy8-NYvbcxATH7kTWKoDMb-8L5MRpz0nrxYQCfgqf5BxtQMSBS3paKNZnXmVOOVew7WheHxoF7CNUlajhXIEWIHSsI0enq0zf1KTyghDjbY9QVBDA9lngJH2MeGIr7hZQ9u44etzHnOidUZdnUFha0C__Fi9l_dyLA4TwgbxEWd51k" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: trebuchet;"><img alt="" data-original-height="500" data-original-width="375" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgrKanQwsmz0X0JCSy8-NYvbcxATH7kTWKoDMb-8L5MRpz0nrxYQCfgqf5BxtQMSBS3paKNZnXmVOOVew7WheHxoF7CNUlajhXIEWIHSsI0enq0zf1KTyghDjbY9QVBDA9lngJH2MeGIr7hZQ9u44etzHnOidUZdnUFha0C__Fi9l_dyLA4TwgbxEWd51k=w240-h320" width="240" /></span></a></div><span style="font-family: trebuchet;">This outrageously easy dish shows up at our dinner table even when we’re not eating Spanish fare. It is a great way to use tomatoes. If you have tomato fans in your home, this is sure to be a favorite.</span><p></p><p></p><ul style="text-align: left;"><li><span style="font-family: trebuchet;">1 loaf ciabatta bread, cut in half and then into 3-inch slices</span></li><li><span style="font-family: trebuchet;">1 very large and very ripe tomato</span></li><li><span style="font-family: trebuchet;">1 garlic clove, peeled</span></li><li><span style="font-family: trebuchet;">Few tablespoons olive oil</span></li><li><span style="font-family: trebuchet;">Muldoon Irish flake sea salt</span></li></ul><span style="font-family: trebuchet;">Cut tomato in half width-wise, place box grater in shallow bowl and grate tomato with inside against grater. Once all pulp is grated, compost skin. Repeat on other side. Add a decent pinch of sea salt to bowl and stir to combine. Place in refrigerator until ready to use.<br /></span><p></p><p><span style="font-family: trebuchet;">Heat grill to 450 F. Be sure grill is clean and lightly oiled before adding bread slices. Close lid and toast bread 2-3 minutes – keeping your eye on it.<br /></span></p><p><span style="font-family: trebuchet;">Remove bread from the grill and rub peeled garlic clove over each slice.</span></p><p><span style="font-family: trebuchet;">Glug a few tablespoons of good olive oil into bowl and spoon or brush over each slice of bread. Spoon desired amount of tomato pulp over and finish with a sprinkling of flake salt.</span></p><p><i><span style="font-family: trebuchet;">Summer salad</span></i></p><div class="separator" style="clear: both; text-align: center;"><i><a href="https://blogger.googleusercontent.com/img/a/AVvXsEii6o_URw3ZQGKonOqO-o5BV96f-H8_G7vuMGV6fdGlaC078t8VTyh-H4AfDrWK-3f7MEAvp-x--eZYKOMGM1okf8oa8cELP1zjaBMYx1EseBFwzq1Ya_xFHIIt91n-4CLBNOdIqk5N7OFMkrxfgwbHUHSTJhwb0pvrI6qvaQbrAt3YdYOpuyQ69aHwFzg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: trebuchet;"><img alt="" data-original-height="500" data-original-width="375" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEii6o_URw3ZQGKonOqO-o5BV96f-H8_G7vuMGV6fdGlaC078t8VTyh-H4AfDrWK-3f7MEAvp-x--eZYKOMGM1okf8oa8cELP1zjaBMYx1EseBFwzq1Ya_xFHIIt91n-4CLBNOdIqk5N7OFMkrxfgwbHUHSTJhwb0pvrI6qvaQbrAt3YdYOpuyQ69aHwFzg=w240-h320" width="240" /></span></a></i></div><p></p><p><span style="font-family: trebuchet;">Summer, for me, is all about fresh side dishes and out-of-the-ordinary salads. The greens of winter keep us happily noshing on salad bowls in colder months, but this time of year is ideal for making lettuce-free medleys. Toss this salad just before serving it. </span></p><p></p><ul style="text-align: left;"><li><span style="font-family: trebuchet;">1 English cucumber, peeled, halved, seeded and cut into 1-inch pieces</span></li><li><span style="font-family: trebuchet;">2 ripe peaches, sliced</span></li><li><span style="font-family: trebuchet;">2 avocados, cubed</span></li><li><span style="font-family: trebuchet;">Juice of 1 lime</span></li><li><span style="font-family: trebuchet;">Salt and Aleppo pepper, to taste</span></li></ul><p></p><p><span style="font-family: trebuchet;">Toss cucumbers, peaches and avocados with lime juice. Place in serving bowl and season with generous pinch of salt. Taste and adjust seasoning if needed. Sprinkle Aleppo pepper atop and serve immediately.</span></p><p><i><span style="font-family: trebuchet;">Cava Lemon Sorbet</span></i></p><p><span style="font-family: trebuchet;">This is a recipe that went viral the old-fashioned way – by word of mouth. My friend, Katrina, called after hosting a paella party for her dinner club and couldn’t stop talking about the dessert another friend, Dawn, had brought to the dinner. Dawn shared that she learned the recipe from her son, who had attended a cooking class whilst in Spain. It really is the perfect ending to a hot day. Plus, it’s outrageously simple to make as it relies on store-bought sorbet. </span></p><p><span style="font-family: trebuchet;">Cava, which is Spain’s contribution to the sparkling wine world, is a great value bubbly. For this recipe, I like Segura Viudas Brut Reserva Cava ($9), available at Costco. With subtle citrus aromas and fresh, zesty lemon-lime notes on the palette, this wine is super with the sorbet. An easy-to-find locally and equally great option is Freixenet Sparkling Cordon Negro Brut Cava ($12). The almond notes of this sparkling wine are wonderful counter to the citrusy dessert.</span></p><p></p><ul style="text-align: left;"><li><span style="font-family: trebuchet;">2 pints lemon sorbet</span></li><li><span style="font-family: trebuchet;">1 bottle Cava, well chilled</span></li><li><span style="font-family: trebuchet;">2 fresh mint leaves, plus more for service</span></li></ul><p></p><p><span style="font-family: trebuchet;">About 30 minutes before assembling, remove the sorbet from the freezer and let sit in the fridge. Add both pints of sorbet and the mint leaves to a blender. Pulse a few times. Add the well-chilled Cava and blend just until fully incorporated. Pour into glassware, garnish with a sprig of mint. Serve immediately.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkVHME8746emzv5mGwm3AgpdMprG7uiOJ5CZ0pKksysESnpdX4Xrnc9ZPgNORdteb1xpC1UZ6ghVcWdE_ZG0HOptqcKiE4_GfAQIh1f8b7IdgmSoeKs8kp6hZo0pP0SFl7MOiU_OgyrRvkRZizY0ON66THLZYpfSlUxlqHlqF0q2uw6WRhoiqDOpJAlYI/s4032/FullSizeRender.heic" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: trebuchet;"><img border="0" data-original-height="4032" data-original-width="2592" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkVHME8746emzv5mGwm3AgpdMprG7uiOJ5CZ0pKksysESnpdX4Xrnc9ZPgNORdteb1xpC1UZ6ghVcWdE_ZG0HOptqcKiE4_GfAQIh1f8b7IdgmSoeKs8kp6hZo0pP0SFl7MOiU_OgyrRvkRZizY0ON66THLZYpfSlUxlqHlqF0q2uw6WRhoiqDOpJAlYI/w412-h640/FullSizeRender.heic" width="412" /></span></a></div><span style="font-family: trebuchet;"><br /></span><p><br /></p>WriteYumhttp://www.blogger.com/profile/02037454496625995839noreply@blogger.com0tag:blogger.com,1999:blog-2930076298617661762.post-31193742037226093802023-06-27T14:19:00.002-07:002024-01-15T14:16:09.318-08:00Why is the earth beautiful? <p>Enjoy this video and see the poem written below (poem published in <i><a href="https://www.barnesandnoble.com/w/lent-words-christine-moore/1144547095">Lent Words</a></i>). </p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="380" src="https://www.youtube.com/embed/ujOE7Am799I" width="458" youtube-src-id="ujOE7Am799I"></iframe></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p class="MsoNormal"><b><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">Why is
the earth beautiful?<o:p></o:p></span></span></b></p>
<p class="MsoNormal"><span style="line-height: 107%;"><o:p><span style="font-family: trebuchet; font-size: medium;"> </span></o:p></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">The earth is
beautiful so that<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">sometimes,
while doing dishes,<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">sunlight can
stream in from the window<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">and turn the
bubbles on the back of <o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">your hand to
a scattering of rainbows<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">resting on
your flesh.<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">It’s
beautiful so that when you’re<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">in a
hospital room the churning <o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">sound of the
monitors<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">will remind
you of the cicadas’<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">hum from
your island holiday,<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">the
ever-present vibration matched<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">only by your
blood flow in its essential<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">reliability.<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">When your
friend calls with news of her<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">divorce and
mentions through tears that a <o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">hummingbird
has just passed by, you know<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">the value of
the earth’s beauty then. <o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">It is to
remind her that there is ease <o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">awaiting her
-- even if just a fluttering.<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">Or when you
take the time to look up<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">and find
reason for pure awe at the<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">sky above
you, the beauty of the earth <o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">makes sense
then too. The earth is beautiful<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">because she
loves you. And like a true<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">lover she
gives and cares and nurtures.<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">She feeds
you sweet fruit and makes<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">a place for
you to shelter. It is her reassuring beauty<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">that calls
me to jump into the lake<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">whose depth
terrifies even<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">as I remind
myself that this <o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">is the
closest I will come to flying<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">-- my feet
moving as if wings; my body<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">suspended
1,600 feet above ground.<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">You see, I
don’t have a concise <o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">answer for
Earth’s<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">extraordinary
beauty. <o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">But I do
believe she<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">gives
artists<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">something to
reach for<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">and poets
something to <o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">praise. In
her love we make<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">love and
music and dance<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">and work and
play.<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">She is beautiful.
We must<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: trebuchet; font-size: medium;">stay amazed.</span><span style="font-size: 12pt;"><o:p></o:p></span></span></p><br /><p></p>WriteYumhttp://www.blogger.com/profile/02037454496625995839noreply@blogger.com11tag:blogger.com,1999:blog-2930076298617661762.post-42001605846628444672023-05-10T10:38:00.007-07:002023-05-10T10:39:09.064-07:00The mother of Mother’s Day scones<p><span style="font-family: trebuchet;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAMdcJBXnHqy4zWL-32-i1hUuNVfH1UVjFBdp_HlzDvsP-f8qkTrgvMc8N9f9P9X4wstJSffHbE86t81Gh16pn5DWuVf21qkHNXpfmwM5RV3v1e2mPRm5cqAEbPACgWQRE7UBxeA_XpQ3cuYOhodWO-boXY5SuGuBpGn7OLdYTYPdWOeyqZqbml9v5/s4032/scones.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAMdcJBXnHqy4zWL-32-i1hUuNVfH1UVjFBdp_HlzDvsP-f8qkTrgvMc8N9f9P9X4wstJSffHbE86t81Gh16pn5DWuVf21qkHNXpfmwM5RV3v1e2mPRm5cqAEbPACgWQRE7UBxeA_XpQ3cuYOhodWO-boXY5SuGuBpGn7OLdYTYPdWOeyqZqbml9v5/w480-h640/scones.jpeg" width="480" /></a></span></div><p></p><p><span style="font-family: trebuchet;">They say that necessity is the mother of invention. I’d say that time constraints are involved in birthing novel solutions, too. Take, for instance, my Strawberry Vanilla Scones. These seasoned-perfectly-for-spring, flaky, triangles of goodness are the outcome of a need and a scarcity of time. Although they were created out of desperation, they have quickly become our favorite variation of my tried-and-true scone recipe.</span></p><p><span style="font-family: trebuchet;">On the eve of a special event in our family, we decided that we needed a celebratory breakfast. I’m all for kicking an important day off with something special, but this decision was made too late for a trip to the store. Scones to the rescue! They make for the ideal special breakfast baked good because they are at their best when prepared ahead of time – making the morning meal easy. Set in the fridge overnight, the gluten in the dough relaxes, resulting in the best texture and fullest rise when baked. Plus, the basic scone recipe is ideal for mixing in whatever add-ins you have on hand (blackberries in the summer, ginger and cranberries at Christmas or chocolate chips year-round).</span></p><p><span style="font-family: trebuchet;">With the plan in place, it was off to the kitchen to find ingredients. We had strawberries – fabulous! I’d amp up the vanilla extract in the recipe because everyone knows strawberries and vanilla are besties. Then to the baking cupboard, where, gasp, I realized I didn’t have enough all-purpose flour. I reached for the almond flour – which can be used as a 1:1 substitution for all-purpose flour. The results were delicious. The addition of almond flour made for a nice crumbly scone – our preferred texture. A new favorite was born.</span></p><p><span style="font-family: trebuchet;">When considering what to do for this year’s Mother’s Day, I thought instantly of these scones. I’m a mom to teens now, which means they have more confidence in the kitchen but also less time at home. We’ll mix up a batch of the scones the night before and bake them in the morning. They’ll be ready to go for breakfast in or out of bed on Mother’s Day.</span></p><p><span style="font-family: trebuchet;">Add some fresh fruit and a mug of Mom’s favorite hot beverage, and I’m certain your mother will be as thrilled with the results as we are.</span></p><p><b><span style="font-family: trebuchet;">Strawberry Vanilla Scones</span></b></p><p></p><ul style="text-align: left;"><li><span style="font-family: trebuchet;">1 cup flour, plus some for kneading</span></li><li><span style="font-family: trebuchet;">1 cup almond flour</span></li><li><span style="font-family: trebuchet;">1/2 cup sugar</span></li><li><span style="font-family: trebuchet;">1/2 teaspoon salt</span></li><li><span style="font-family: trebuchet;">2 1/2 teaspoons baking powder</span></li><li><span style="font-family: trebuchet;">1/2 cup frozen, unsalted butter, grated</span></li><li><span style="font-family: trebuchet;">1/2 cup sour cream</span></li><li><span style="font-family: trebuchet;">1 egg, slightly beaten</span></li><li><span style="font-family: trebuchet;">1 1/2 teaspoons vanilla extract</span></li><li><span style="font-family: trebuchet;">1 cup fresh, hulled sliced strawberries</span></li></ul><div><div><span style="font-family: trebuchet;"><br /></span></div><div><span style="font-family: trebuchet;">Prepare dough the day before Mother’s Day. Frozen butter is important. Be sure to freeze yours before you make the dough.</span></div><div><span style="font-family: trebuchet;"><br /></span></div><div><span style="font-family: trebuchet;">Remove butter from freezer and grate with box grater. Place grated butter in refrigerator until ready to use.</span></div><div><span style="font-family: trebuchet;"><br /></span></div><div><span style="font-family: trebuchet;">In large bowl, whisk together flours, sugar, salt and baking powder. When mixed, add butter and, using your hands, gently incorporate until mixture resembles largish bread crumbs.</span></div><div><span style="font-family: trebuchet;"><br /></span></div><div><span style="font-family: trebuchet;">In separate bowl, mix together egg, vanilla and sour cream.</span></div><div><span style="font-family: trebuchet;"><br /></span></div><div><span style="font-family: trebuchet;">Fold gently into flour mixture. Once incorporated, gently fold in strawberry slices. (Tip: Use egg slicer to cut hulled strawberries into thin slices.)</span></div><div><span style="font-family: trebuchet;"><br /></span></div><div><span style="font-family: trebuchet;">Pour dough onto floured surface. Knead one or two times, being careful not to over-knead. Form dough into roughly 8-inch disk. Score 8 cuts in dough, wrap in parchment paper or plastic wrap and refrigerate overnight.</span></div><div><span style="font-family: trebuchet;"><br /></span></div><div><span style="font-family: trebuchet;">The next day, preheat oven to 400 F. Line baking sheet with parchment paper. Cut dough into 8 scones, placing 2 inches apart on baking sheet. Brush small amount of milk on each scone and sprinkle with sparkling pink sugar, if you’d like.</span></div><div><span style="font-family: trebuchet;"><br /></span></div><div><span style="font-family: trebuchet;">Bake 20-25 minutes or until golden brown.</span></div></div><div><span style="font-family: trebuchet;"><br /></span></div><div><span style="font-family: trebuchet;">(written for the <a href="https://www.losaltosonline.com/food/the-mother-of-mother-s-day-scones/article_52a831b4-ee9b-11ed-85c7-cb13455d6ae6.html">Los Altos Town Crier</a>)</span></div><p></p><p><br /></p>WriteYumhttp://www.blogger.com/profile/02037454496625995839noreply@blogger.com0tag:blogger.com,1999:blog-2930076298617661762.post-42524330551973818432023-05-09T08:29:00.000-07:002023-05-10T10:32:48.946-07:00Mother's Day Round Up<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-5D1_ouqZAQM/XNGjVaedQbI/AAAAAAAAPcc/6bQgSJBR4j47B85pnf3L6l4CvpuqDbZYwCLcBGAs/s1600/5FDEB4A7-BDDF-45BD-BDE9-3D6750DF16A7.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1280" height="640" src="https://2.bp.blogspot.com/-5D1_ouqZAQM/XNGjVaedQbI/AAAAAAAAPcc/6bQgSJBR4j47B85pnf3L6l4CvpuqDbZYwCLcBGAs/s640/5FDEB4A7-BDDF-45BD-BDE9-3D6750DF16A7.JPG" width="640" /></a></div>
<br /><span face=""trebuchet ms" , sans-serif"><a href="http://www.writeyum.com/2019/05/cheers-for-schmears-mothers-day-bagel.html">Mother's Day Bagel Brunch</a>: A </span><span style="background-color: white; color: #2c2c2c; font-family: Lora, serif; font-size: 16px;">bagel spread makes the ideal brunch for celebrating moms.</span><div><span face=""trebuchet ms" , sans-serif"><br /></span><div><span face=""trebuchet ms" , sans-serif"><a href="http://www.writeyum.com/2015/04/mothers-day-breakfast-in-bed-made-easy.html">Breakfast in bed</a>: D<span style="background-color: white; color: #333333;">ads: get ready to harness your children’s nimble fingers and infectious enthusiasm in preparation of Mother’s Day breakfast in bed.</span></span><br />
<span style="background-color: white; color: #333333;"><span face=""trebuchet ms" , sans-serif"><br /></span></span>
<span face=""trebuchet ms" , sans-serif"><span face=""trebuchet ms" , sans-serif"><a href="http://www.writeyum.com/2018/07/my-wish-for-moms-to-support-each.html" target="_blank">Moms supporting moms</a>: </span><span style="background-color: white; color: #292929;">My </span>girlfriends, sisters, aunts and mom<span style="background-color: white; color: #292929;"> are my absolute bedrock. It is upon their love and reinforcement that I thrive.</span></span><br />
<br />
<span face=""trebuchet ms" , sans-serif"><span face=""trebuchet ms" , sans-serif"><a href="http://www.writeyum.com/2017/05/like-moms-vintners-bend-and-bottle-time.html">Mom and wine have much in common</a>: </span><span style="background-color: white; color: #292929;">Time and moms have an extraordinary relationship – we seem capable of bending time when needed.</span></span><br />
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<span face=""trebuchet ms" , sans-serif"><span face=""trebuchet ms" , sans-serif"><a href="http://www.writeyum.com/2018/05/make-most-of-mothers-day-with-outings.html" target="_blank">Chill at home or take a hike</a>: </span><span style="background-color: white; color: #292929;">For a maternal figure who would love nothing more than some quality time at home, declare the day a screen-free one and head outside.</span></span><br />
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<span face=""trebuchet ms" , sans-serif"><a href="http://www.writeyum.com/2016/05/celebrating-unofficial-moms.html" target="_blank">Granola for all the Moms</a>: <span style="background-color: white; color: #292929;">This Mother’s Day, my kids and I will show some admiration and appreciation to my women friends without biological children: aunts, in-laws, neighbors and colleagues who serve as honorary moms to my kids -- loving them fiercely and without question.</span></span><br />
<br /></div></div>WriteYumhttp://www.blogger.com/profile/02037454496625995839noreply@blogger.com0tag:blogger.com,1999:blog-2930076298617661762.post-5601078712463010292023-05-08T10:12:00.000-07:002023-05-10T10:26:20.924-07:00Cheers for Schmears! Mother's Day Bagel Brunch<div style="background-color: white; color: #444444; line-height: 20px; margin: 10px 0px; text-rendering: optimizelegibility; text-transform: uppercase;"><br /></div>
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<a href="https://2.bp.blogspot.com/-HjrTwu88CZY/XNMMHts9MFI/AAAAAAAAPdA/0mFIOTCGdLcMrGMe6q_W-_t-PcT32vQ4ACLcBGAs/s1600/IMG_6948.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1600" height="576" src="https://2.bp.blogspot.com/-HjrTwu88CZY/XNMMHts9MFI/AAAAAAAAPdA/0mFIOTCGdLcMrGMe6q_W-_t-PcT32vQ4ACLcBGAs/s640/IMG_6948.jpg" width="640" /></a></div>
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<b style="font-family: "Trebuchet MS", sans-serif;">Encircle mom with love and bagels</b></div>
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<div style="background-color: white; color: #2c2c2c; margin-bottom: 15px;">
<span face="Trebuchet MS, sans-serif">If you’re ready to round up the moms in your life for brunch, look no farther than the beloved bagel, which is suitably circular to reflect the everlasting love of moms. We love our moms year-round, but Mother’s Day gives us a reason to encircle them with appreciation.</span></div>
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<span face="Trebuchet MS, sans-serif">Round references aside, a bagel spread makes the ideal brunch for celebrating Sunday – the variety of toppings and bagel flavors offer something for both sweet and savory food fans.</span></div>
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<span face="Trebuchet MS, sans-serif">Whether you’re a mom hosting friends or a dad looking to wow his wife, a bagel spread comes together with little effort, and is impressive whether you’re hosting a party of one mom or a houseful of mothers. What’s more, brunch sits perfectly placed on the clock to allow the mom in question to sleep in or go for a morning walk as it’s prepared.</span></div>
<span face="Trebuchet MS, sans-serif" style="color: #444444; text-transform: uppercase;"><b>THE BAGELS</b></span></div>
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<a href="https://2.bp.blogspot.com/-214o_nniizE/XNMMJxAj0AI/AAAAAAAAPdk/eVMwNo4RpdYmK-3K8cDL85G0RVlqf4BowCEwYBhgL/s1600/IMG_6958.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://2.bp.blogspot.com/-214o_nniizE/XNMMJxAj0AI/AAAAAAAAPdk/eVMwNo4RpdYmK-3K8cDL85G0RVlqf4BowCEwYBhgL/s640/IMG_6958.jpg" width="480" /></a></div>
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<span face="Trebuchet MS, sans-serif" style="color: #444444; text-transform: uppercase;"><b><br /></b></span></div>
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<span face="Trebuchet MS, sans-serif"><b><br style="color: #444444; text-transform: uppercase;" /></b></span><div style="background-color: white; color: #2c2c2c; margin-bottom: 15px;">
<span face="Trebuchet MS, sans-serif">If you’re able, buy bagels the morning of the brunch for maximum freshness. Posh Bagel, with locations in Los Altos and Mountain View, opens by 7 a.m. Sundays (6:30 at its Grant Road location). It makes a small quantity of mini-bagels each day. If you can get them, offer mini-size so that your guests can make several bagel creations. Full-size bagels are great to include in the brunch, too, for those committed to a single choice in toppings.</span></div>
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<span face="Trebuchet MS, sans-serif">Everything else can be made ahead of time. Then it’s just a matter of assembling the boards and toasting the bagels. Your oven can be used to toast in bulk. Cut bagels and place them open side up on a sheet pan. If you’re able to keep an eye on them, put them under the broiler for two to three minutes. Alternatively, place the sheet pan in an oven heated to 350 F for 10 minutes.</span></div>
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<span face="Trebuchet MS, sans-serif" style="color: #444444; text-transform: uppercase;"><b>THE SPREADS</b></span></div>
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<a href="https://3.bp.blogspot.com/-vzhbcNcq-_Q/XNMMJ5gRqwI/AAAAAAAAPdg/nSd3v4Kb-w8R--hogGr6qnjdLLevT0vCACEwYBhgL/s1600/IMG_6960.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1321" height="640" src="https://3.bp.blogspot.com/-vzhbcNcq-_Q/XNMMJ5gRqwI/AAAAAAAAPdg/nSd3v4Kb-w8R--hogGr6qnjdLLevT0vCACEwYBhgL/s640/IMG_6960.jpg" width="528" /></a></div>
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<span face="Trebuchet MS, sans-serif" style="color: #444444; text-transform: uppercase;"><b><br /></b></span></div>
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<span face=""Trebuchet MS", sans-serif">Hummus, Nutella and nut butters are all great out-of-the jar spreads. Of course, cream cheese is a must have. It’s easy to create a sweet and a savory cream cheese spread by mixing basic ingredients into an 8-ounce block of cream cheese. For sweet, simply mix a to-taste quantity of strawberry jam or cinnamon sugar into the cheese. In another block of cream cheese, mix chopped herbs such as dill, chives and basil. If your party is small, a single block of cheese can be halved and used to create the two spreads.</span></div>
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<span face="Trebuchet MS, sans-serif" style="color: #444444; text-transform: uppercase;"><b>THE FIXINS</b></span></div>
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<span face="Trebuchet MS, sans-serif">This where you can get creative. Various smoked fish, capers, chopped shallots, tomatoes, cucumber and radishes provide savory variety. Fresh and dried fruit, mint leaves, granola and toasted nuts along with honey and jams give a spectrum of sweet toppings.</span></div>
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<span face=""Trebuchet MS", sans-serif" style="color: #444444; text-transform: uppercase;"><b>A TRIO TO TRY</b></span></div>
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<span face="Trebuchet MS, sans-serif">Pour-over coffee, flavored water and juice are perfect drinks for the brunch. But if you’re planning a long and lingering meal for a mom who enjoys wine, following are three bagel combinations complete with wine-pairings to try.</span></div>
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<ul>
<li><span face="Trebuchet MS, sans-serif">Top a toasted sesame seed or cinnamon raisin bagel with chevre, fresh figs and a drizzle of honey. Pair with a dry Riesling or Gruner Veltliner.</span></li>
<li><span face="Trebuchet MS, sans-serif">Mix lemon zest and flaky sea salt into cream cheese to spread across a plain toasted bagel. Top with smoked trout and sprigs of dill. Pair the bagel with prosecco or a mango mimosa.</span></li>
<li><span face="Trebuchet MS, sans-serif">For everything-bagel fans, create a salsa of chopped tomatoes, basil, shallots and capers to heap atop plain cream cheese. Pair with a crisp Provencal Rosé.</span></li>
</ul>
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WriteYumhttp://www.blogger.com/profile/02037454496625995839noreply@blogger.com0tag:blogger.com,1999:blog-2930076298617661762.post-84142819420149798842023-03-13T13:21:00.004-07:002023-03-13T13:21:52.337-07:00Silicon Sips: Cod fishcakes bring a taste of Ireland home for St. Patrick’s Day<p><span style="font-family: trebuchet;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgqc5SIfjVMUsmi3aZhBXKAD-86qawUxQXcPdZOu9c7y4M0t6OkRTrq59aAgPDPATMfkjxYI-Wln5eWdTcImyML_l-keoT76E-CzhvSy78Fvwxa_C-Q0ZtUGWskFCC9bCNNpds1wsMva0JnqO5rt40EsKRDecg2qLxylfLHdWuG2L82iVOVKCj1cm7y" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgqc5SIfjVMUsmi3aZhBXKAD-86qawUxQXcPdZOu9c7y4M0t6OkRTrq59aAgPDPATMfkjxYI-Wln5eWdTcImyML_l-keoT76E-CzhvSy78Fvwxa_C-Q0ZtUGWskFCC9bCNNpds1wsMva0JnqO5rt40EsKRDecg2qLxylfLHdWuG2L82iVOVKCj1cm7y=w480-h640" width="480" /></a><span style="font-family: trebuchet;"></span></div><p></p><p><span style="font-family: trebuchet;">Fish and chips, fisherman’s pie, fish stew – the Irish make the most of their bounty of fish and potatoes. As is the case with many cultural dishes, recipes are equal parts imagination and availability. This makes potatoes an obvious star of so much Irish cuisine, but the island nation’s access to the sea is equally inspirational to the exceptional foods of the Irish.</span></p><p><span style="font-family: trebuchet;">The craggy cliffs and wild coast of Ireland make for a world-class fishing location. Cod is harvested from the Cork coastline to the Celtic Sea and the western Irish Sea. My favorite recipe of the fish and potato variety is cod fishcakes. The simple, prepare-ahead, comforting meal is a wonderful way to bring an authentic taste of Ireland into your home this St. Patrick’s Day season.</span></p><p><span style="font-family: trebuchet;">I serve these fishcakes with a simple green salad on the side. For a wine pairing, offer a well-chilled dry white wine, such as a Pinot Gris, Sauvignon Blanc or an especially lovely Picpoul. If you aren’t already enjoying Picpoul, I encourage you to pick up a bottle. Generally well-priced, the wines have a lip-smacking zing to their classic profile and an of-the-sea, somewhat salinity attribute that is especially pleasant with the fishcakes. Available at most local markets, 2020 Pomerols Picpoul de Pinet Wine ($15) is a bright and citrus laden wine that may just become your “house white.”</span></p><p><b><span style="font-family: trebuchet;">Irish Cod Fishcakes</span></b></p><p><b><span style="font-family: trebuchet;">Tartar sauce</span></b></p><p><span style="font-family: trebuchet;">1 cup mayonnaise</span></p><p><span style="font-family: trebuchet;">2 heaping tablespoons capers, roughly chopped</span></p><p><span style="font-family: trebuchet;">2 heaping teaspoons creamed horseradish</span></p><p><span style="font-family: trebuchet;">2 heaping teaspoons Dijon or whole-grain mustard</span></p><p><span style="font-family: trebuchet;">1 shallot, very finely chopped</span></p><p><span style="font-family: trebuchet;">1 tablespoon Italian parsley, finely chopped</span></p><p><span style="font-family: trebuchet;"><br /></span></p><p><b><span style="font-family: trebuchet;">Fishcakes</span></b></p><p><span style="font-family: trebuchet;">1 pound cod, from a sustainable source</span></p><p><span style="font-family: trebuchet;">2 bay leaves</span></p><p><span style="font-family: trebuchet;">1 cup milk</span></p><p><span style="font-family: trebuchet;">1 pound Yukon Gold potatoes</span></p><p><span style="font-family: trebuchet;">Zest of 1 lemon</span></p><p><span style="font-family: trebuchet;">1 tablespoon Italian parsley, chopped</span></p><p><span style="font-family: trebuchet;">1 tablespoon snipped chives</span></p><p><span style="font-family: trebuchet;">1 egg</span></p><p><span style="font-family: trebuchet;">1/2 cup flour (more if needed)</span></p><p><span style="font-family: trebuchet;">1 cup Panko breadcrumbs</span></p><p><span style="font-family: trebuchet;">3-4 tablespoons avocado or vegetable oil</span></p><p><span style="font-family: trebuchet;">Lemon wedges for serving</span></p><p><span style="font-family: trebuchet;"><br /></span></p><p><span style="font-family: trebuchet;">Make tartar sauce by mixing all sauce ingredients together in medium-sized bowl. Set aside.</span></p><p><span style="font-family: trebuchet;">Add fish and bay leaves to frying pan, pour over milk along with 1 cup water. Cover and bring to boil. Lower heat and simmer, covered, 4 minutes. Remove from heat and let sit 10 minutes.</span></p><p><span style="font-family: trebuchet;">Meanwhile, peel and cube potatoes into equal pieces. Add to saucepan, cover with water, add pinch of salt and bring to boil. When potatoes are cooked, drain and return to saucepan. Place pan on low heat for a few minutes to let potatoes dry out. When there is very little steam leaving pan, potatoes are ready. Mash with potato masher or fork, then add 2 heaping tablespoons tartar sauce to potatoes and gently mix in. Remove fish from pan and discard cooking liquid. Flake fish and add to potato mixture along with chives and parsley. Fold gently to incorporate.</span></p><p><span style="font-family: trebuchet;">Set up dredge statin with flour in low bowl, egg beaten in another bowl and panko crumbs in a third low bowl. Using hands, form fish and potato mixture into even-sized “cakes.” Flour each, then dip in egg to wet both sides and, finally, dredge completely with breadcrumbs.</span></p><p><span style="font-family: trebuchet;">When all fishcakes are formed and breaded, cover and place in refrigerator atleast 30 minutes and up to 24 hours.</span></p><p><span style="font-family: trebuchet;">When ready to eat, remove from refrigerator. Heat oil in frying pan over medium heat. Place fishcakes in oil (you will want to do this in stages) and cook 5 minutes on each side. Place on wire rack set over cookie sheet and kept in 250-degree oven until all fishcakes are cooked, and you are ready to eat.</span></p><p><span style="font-family: trebuchet;">Serve with lemon wedges, remaining tartar sauce and a simple green salad.</span></p><p><span style="font-family: trebuchet;"><br /></span></p><p><span style="font-family: trebuchet;">(written for the <a href="https://www.losaltosonline.com/food/silicon-sips-cod-fishcakes-bring-a-taste-of-ireland-home-for-st-patrick-s-day/article_aa65a2be-bd37-11ed-841a-23cbb6974567.html">Los Altos Town Crier</a>)</span></p>WriteYumhttp://www.blogger.com/profile/02037454496625995839noreply@blogger.com0tag:blogger.com,1999:blog-2930076298617661762.post-16378307041987828322023-03-12T13:21:00.001-07:002023-03-13T13:28:14.883-07:00St. Patrick’s Day fare: With its potatoes, cabbage and bacon, Colcannon is an Irish classic<p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhEGdERp6TWf0E09uXpAZ2m22fT3-df0JV9HxOB6H8TeRKiKxUjiIsfQJ_eZAgVOIjVHk1_js9Lfp3u25MRdAvs8nRoyDIGrfhZzuBS-UCtu8koCW7LPsB9aIbpxYsMkAeq7DO1Z4WwznL4lu5tCMeSCFXAIefDb6VBWuPqj_rUD8D99Djf_06zLY4e" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: trebuchet;"><img alt="" data-original-height="683" data-original-width="1024" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEhEGdERp6TWf0E09uXpAZ2m22fT3-df0JV9HxOB6H8TeRKiKxUjiIsfQJ_eZAgVOIjVHk1_js9Lfp3u25MRdAvs8nRoyDIGrfhZzuBS-UCtu8koCW7LPsB9aIbpxYsMkAeq7DO1Z4WwznL4lu5tCMeSCFXAIefDb6VBWuPqj_rUD8D99Djf_06zLY4e=w640-h426" width="640" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: trebuchet;">(Getty Images)</span></td></tr></tbody></table><span style="font-family: trebuchet;"><br />My dad, who has lived in Santa Rosa for more than 40 years, is from Galway, Ireland, and the home in which he was born is older than the United States. (I was a teenager when I first heard this extraordinary fact, and I was awestruck.) So many of the foods and traditions we enjoy here around St. Patrick’s Day resonate with me. Like all cultural holidays, this one offers the opportunity to embrace the link between generations and countries and to share the joys of my heritage with my children and friends.</span></p><p><span style="font-family: trebuchet;">Serving corned beef and cabbage on March 17 may be a foregone conclusion here in the U.S., but it isn’t a traditional Irish meal. (I’m not complaining though. I like everything about corned beef.) Instead, roast chicken or boiling bacon (Irish-style bacon made from the pork shoulder and similar to ham) are common meals for the day, and potatoes and soda bread are non-negotiable.</span></p><p><span style="font-family: trebuchet;">In my dad’s youth, food was still cooked using the fireplace. They made soda bread by placing hot coals on the hearth, then resting the pan of doughy goodness on top to bake. My mom’s recipe for raisin soda bread, made with a mixture of all-purpose flour and oatmeal, raisins and caraway seeds, reflects different regional takes on the bread — her mother’s family was from Tipperary, her father’s was from Cavan.</span></p><p><span style="font-family: trebuchet;">And decoupling potatoes from the history of the people of Ireland is impossible. Ireland may once have been known as a land of overly-boiled, under-seasoned foods, but it’s enjoying plenty of culinary glory now — and it still exalts the potato. I recall a trip to a pizzeria in County Cork. We ordered our pizza and were served a great mound of boiled spuds alongside. It was an unexpected and yet unforgettable combination.</span></p><p><span style="font-family: trebuchet;">For the holiday, I serve colcannon, a recipe that is as delicious as it is comforting. The potato-based dish has many variations but generally includes cabbage or kale along with butter and cream. The addition of leeks or scallions is tasty, and substituting ham for bacon is welcome, too.</span></p><p><span style="font-family: trebuchet;">Guinness is clearly a festive front-runner for a pairing with your feast, but wine works well, too. Rosé goes perfectly with all the fatty deliciousness of the meal. A chilled glass 2021 Quivira Vineyards Wine Creek Ranch Rosé is bursting with strawberry flavor sure to brighten everything on the plate. My family's 2021 Teac Mor Vineyards Cuvée Joanne Rosé of Pinot Noir has a crisp and refreshing body that would also be beautiful with the meal. For red wine fans, try 2017 James Family Stony Point Vineyard Pinot Noir . The wine's earthy tones will complement the cabbage while the soft tannins enhance the beef. At my table, we'll raise a glass of 2014 Teac Mor Vineyards Pinot Noir while we linger over the meal and declare the traditional Irish toast, Sláinte, or to your health. </span></p><p><b><span style="font-family: trebuchet;">Colcannon</span></b></p><p><span style="font-family: trebuchet;">Serves 4 to 6</span></p><p><span style="font-family: trebuchet;">INGREDIENTS</span></p><p><span style="font-family: trebuchet;">2 to 3 pounds Yukon Gold potatoes, scrubbed, peeled and halved</span></p><p><span style="font-family: trebuchet;">4 to 5 slices of bacon, finely chopped</span></p><p><span style="font-family: trebuchet;">1 small head Savoy cabbage, finely shredded</span></p><p><span style="font-family: trebuchet;">6 tablespoons butter</span></p><p><span style="font-family: trebuchet;">2/3 cup heavy cream</span></p><p><span style="font-family: trebuchet;">Salt and pepper to taste</span></p><p><span style="font-family: trebuchet;"><br /></span></p><p><span style="font-family: trebuchet;">DIRECTIONS</span></p><p><span style="font-family: trebuchet;">Add potatoes to large saucepan of water and bring to a boil. Cook until fork tender (approximately 15 minutes).</span></p><p><span style="font-family: trebuchet;">Meanwhile, fry chopped bacon and cabbage in a skillet. Set aside.</span></p><p><span style="font-family: trebuchet;">When the potatoes are tender, drain them and mash them until smooth.</span></p><p><span style="font-family: trebuchet;">Heat cream and butter in a small saucepan, then add to mashed potatoes. Add bacon and cabbage and mix through. Serve hot.</span></p><p><span style="font-family: trebuchet;"><br /></span></p><p><span style="font-family: trebuchet;">(written for the <a href="https://www.mercurynews.com/2023/03/09/st-patricks-day-fare-with-its-potatoes-cabbage-and-bacon-colcannon-is-an-irish-classic/">Bay Area News Group</a>)</span></p>WriteYumhttp://www.blogger.com/profile/02037454496625995839noreply@blogger.com0tag:blogger.com,1999:blog-2930076298617661762.post-23055091364372942142023-02-28T08:07:00.001-08:002023-03-01T13:53:50.718-08:00Spring Soup <span style="font-family: Trebuchet MS, sans-serif;">March is roaring in like a lion where we live. Blustery days and the arrival of watercress in the produce department make this an ideal time for my watercress and leek soup. This can be made without the zucchini, but I think the squash add a lovely</span><span style="font-family: "Trebuchet MS", sans-serif;"> silkiness</span><span style="font-family: "Trebuchet MS", sans-serif;"> to the soup.</span><br />
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<a href="https://1.bp.blogspot.com/-jDkN3hrKXUA/XH6eVYVkZWI/AAAAAAAAOns/n9qk3GqpLywgdE7O7Haed7X_R8c5WRBCACLcBGAs/s1600/IMG_6629.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="1600" height="396" src="https://1.bp.blogspot.com/-jDkN3hrKXUA/XH6eVYVkZWI/AAAAAAAAOns/n9qk3GqpLywgdE7O7Haed7X_R8c5WRBCACLcBGAs/s640/IMG_6629.jpg" width="640" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<b><span style="font-family: Trebuchet MS, sans-serif;">Watercress and Leek Soup</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tablespoon Kerrygold butter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tablespoon grapeseed oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 small leeks, cleaned well and diced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 bunch watercress, washed and rough chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Yukon gold potatoes, peeled and diced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 small zucchini squash, washed and diced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 cups chicken stock ideally homemade or best quality store-bought</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 teaspoon dried thyme</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon Irish grey salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Fresh ground black pepper (I ground the mill 25 times because we're big black pepper fans)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Method</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">In a large soup pot or Dutch oven, heat the oil and butter over medium. Once butter fully melted add leeks and sweat for five minutes. Add watercress, potatoes, zucchini, thyme, salt and pepper and allow to cook for five to seven minutes more. Pour stock over vegetables and bring to boil. Simmer covered until all vegetables very soft -- about 20 minutes. Remove from heat and blend until smooth using immersion blender. Serve immediately or can be made up to two days ahead and reheated. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Make a meal by serving heaping bowls of the soup beside Irish Brown Soda Bread topped with Kerry Gold butter, smoked salmon and capers.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />WriteYumhttp://www.blogger.com/profile/02037454496625995839noreply@blogger.com0tag:blogger.com,1999:blog-2930076298617661762.post-66645619112998915082023-02-08T14:12:00.003-08:002023-02-08T14:12:20.914-08:00Celebrating the value of partnership in love, life & chicken dinner<p><span style="font-family: trebuchet;"><span style="background-color: white; color: #444444;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMXd1Ixo5Nv9EmeH44mMiVs6sxO-d_Y7a6sf6VRjyru1ouGlSE8OTR9--K06FgJplxnhk2n5eAiUrRhpFz0LcStoNI9G0TLpL11YsFe-CMEJzueSySnNEX2hmHPO0icUpD71vTYRt_5SuCOpM_feWmp6O0C8AbtfBqvWP4NKQ-ItftSQjZ3DEOV5Go/s2587/IMG_6415.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="2587" height="578" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMXd1Ixo5Nv9EmeH44mMiVs6sxO-d_Y7a6sf6VRjyru1ouGlSE8OTR9--K06FgJplxnhk2n5eAiUrRhpFz0LcStoNI9G0TLpL11YsFe-CMEJzueSySnNEX2hmHPO0icUpD71vTYRt_5SuCOpM_feWmp6O0C8AbtfBqvWP4NKQ-ItftSQjZ3DEOV5Go/w640-h578/IMG_6415.heic" width="640" /></a></span></div><span style="font-family: trebuchet;"><br />Perfection seems a pretty boring concept from my point of view, which is convenient as I’ve never been accused of being perfect at anything.</span><p></p><div class="subscriber-preview" style="background-color: white; box-sizing: border-box; color: #333333;"><p class="p4" style="box-sizing: border-box; color: #444444; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">Entirely without fault and satisfying all requirements, as the definition of “perfect” explains, is something I don’t aspire to. Life has shown me that often my best efforts to do something precisely right epically fail. Instead, I strive to accept the clumsy aspects of who I am and have learned to rely on others. My imperfections reveal missing pieces. This compels me to nurture the relationships that complete my puzzle, so to speak. In so doing, I have found the most amount of love and life satisfaction.</span></p></div><div class="subscriber-only" style="background-color: white; box-sizing: border-box; color: #333333;"><p class="p4" style="box-sizing: border-box; color: #444444; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">Relationships and the love that holds them together rely on humility, equitability and mutual support. When I am not alone in any task or aspect of being alive, life and love have unfolded before me and deepened within me. This is where partnership resides, I feel. Whether the love between friends or the love at the heart of romantic partnerships, collaboration makes our imperfect selves perfectly united.</span></p></div><div class="tncms-region hidden-print" id="tncms-region-article_instory_top" style="background-color: white; box-sizing: border-box; color: #333333;"></div><div class="subscriber-only" style="background-color: white; box-sizing: border-box; color: #333333;"><p class="p4" style="box-sizing: border-box; color: #444444; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">A great meal is this way, too. Prepare an incredible whole roasted chicken –</span></p></div><div class="subscriber-only" style="background-color: white; box-sizing: border-box; color: #333333;"><p class="p4" style="box-sizing: border-box; color: #444444; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">awesome. Add saffron-laced Israeli couscous dotted with roasted red peppers and a chicory salad scattered with salty blue cheese bits, and your chicken dinner is made complete. Open a bottle of chilled, Sancerre and you have a true masterpiece of a meal. It’s the partnership of the various elements that make for an unforgettable Valentine’s Day dinner at home.</span></p></div><div class="subscriber-only" style="background-color: white; box-sizing: border-box; color: #333333;"><h4 class="p5" style="box-sizing: border-box; color: inherit; line-height: 1.1; margin-bottom: 10px; margin-top: 10px;"><strong style="box-sizing: border-box;"><span style="font-family: trebuchet;">Valentine’s wine</span></strong></h4></div><div class="subscriber-only" style="background-color: white; box-sizing: border-box; color: #333333;"><p class="p4" style="box-sizing: border-box; color: #444444; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">Sancerre is an appellation in France adored for its white wines with extraordinary texture and flinty attributes. Located in the Loire Valley, Sancerre is the most recognized region for producing French Sauvignon Blanc. The 2019 Domaine du Piton Sancerre Le Piton ($50 at Total Wine & More) is light-bodied and aromatic, with grapefruit on the palate and brisk acidity. It pairs beautifully with the salty salad and herbaceous chicken. A match made in heaven.</span></p></div><div class="subscriber-only" style="background-color: white; box-sizing: border-box; color: #333333;"><p class="p4" style="box-sizing: border-box; color: #444444; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">If your partner prefers a red wine, a young Cabernet Sauvignon from Napa Valley would be fabulous. I like 2019 Tether Cabernet Sauvignon Napa Valley ($50 at Total Wine & More) with this meal. The medium-bodied, deeply garnet wine’s warm and stewed fruit attributes pair perfectly with the paprika and roasted red peppers. The wine goes equally well with the blue cheese starring in the chicory salad.</span></p></div><div class="subscriber-only" style="background-color: white; box-sizing: border-box; color: #333333;"><p class="p4" style="box-sizing: border-box; color: #444444; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">My sister-in-law served a show-stopper turkey at our last Thanksgiving dinner. She’s an incredible home chef who always manages to wow.</span></p></div><div class="subscriber-only" style="background-color: white; box-sizing: border-box; color: #333333;"><p class="p4" style="box-sizing: border-box; color: #444444; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">She shared that her secret ingredient for the Thanksgiving bird was paprika. Craving that mildly sweet, earthy and ever-so-smoky flavor of the paprika-infused meat inspired me to create this recipe – Perfectly Imperfect Slow Roasted Chicken with Red Peppers and Saffron Israeli Couscous. I call it “Imperfect” because rather than exact measurements, I eyeball the seasonings.</span></p></div><div class="subscriber-only" style="background-color: white; box-sizing: border-box; color: #333333;"><p class="p4" style="box-sizing: border-box; color: #444444; line-height: 27px; margin: 0px 0px 15px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTVMjqLyEM_1ki_b-qMz2dyaoeoaqiWIO9YB4jyBrlirfpGW8cYWdUMIQme2rTMgduTIXY5BZvho8ucgpj8nztdyruA6J9fI3E_AJcYYRa9E8qU_N6u35OnrQGXMY0_mbSjfqjUgpeFvFreQXSa1u0F-y0nURBy5bN8u72Ge9Fj0d5zCNfdeAEx1LW/s4032/IMG_6416.heic" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTVMjqLyEM_1ki_b-qMz2dyaoeoaqiWIO9YB4jyBrlirfpGW8cYWdUMIQme2rTMgduTIXY5BZvho8ucgpj8nztdyruA6J9fI3E_AJcYYRa9E8qU_N6u35OnrQGXMY0_mbSjfqjUgpeFvFreQXSa1u0F-y0nURBy5bN8u72Ge9Fj0d5zCNfdeAEx1LW/s320/IMG_6416.heic" width="320" /></a></div><span style="font-family: trebuchet;">Every roast has come out slightly different from the one before. At times, a little smokier from more paprika. Other times the fennel or garlic flavors are front and center. But it has never disappointed. Every version has filled our home with warming aromas and delivered lip-smacking yumminess to the dinner table.</span><p></p></div><div class="subscriber-only" style="background-color: white; box-sizing: border-box; color: #333333;"><p class="p4" style="box-sizing: border-box; color: #444444; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">Cooking the chicken on a lower temp makes for a relaxed evening. And that’s great, because I love a Valentine’s Day dinner that allows me to enjoy a glass of wine and maybe even a slow dance in the kitchen with my husband.</span></p><p class="p4" style="box-sizing: border-box; color: #444444; line-height: 27px; margin: 0px 0px 15px;"><strong style="box-sizing: border-box; color: inherit;"><span style="font-family: trebuchet;">Slow-roasted chicken</span></strong></p></div><div class="subscriber-only" style="background-color: white; box-sizing: border-box; color: #333333;"><p class="p4" style="box-sizing: border-box; color: #444444; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">• 1 (3 1/2- to 4-pound) organic whole chicken</span></p></div><div class="subscriber-only" style="background-color: white; box-sizing: border-box; color: #333333;"><p class="p4" style="box-sizing: border-box; color: #444444; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">• Gray sea salt and freshly ground black pepper</span></p></div><div class="subscriber-only" style="background-color: white; box-sizing: border-box; color: #333333;"><p class="p4" style="box-sizing: border-box; color: #444444; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">• 3 tablespoons olive oil</span></p></div><div class="subscriber-only" style="background-color: white; box-sizing: border-box; color: #333333;"><p class="p4" style="box-sizing: border-box; color: #444444; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">• Large pinch fennel seeds</span></p></div><div class="subscriber-only" style="background-color: white; box-sizing: border-box; color: #333333;"><p class="p4" style="box-sizing: border-box; color: #444444; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">• Large pinch paprika</span></p></div><div class="subscriber-only" style="background-color: white; box-sizing: border-box; color: #333333;"><p class="p4" style="box-sizing: border-box; color: #444444; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">• 4 cloves garlic</span></p></div><div class="subscriber-only" style="background-color: white; box-sizing: border-box; color: #333333;"><p class="p4" style="box-sizing: border-box; color: #444444; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">• 2 red bell peppers, cut in half and de-seeded</span></p></div><div class="subscriber-only" style="background-color: white; box-sizing: border-box; color: #333333;"><p class="p4" style="box-sizing: border-box; color: #444444; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">• 2 shallots, cut in half and peeled</span></p></div><div class="subscriber-only" style="background-color: white; box-sizing: border-box; color: #333333;"><p class="p4" style="box-sizing: border-box; color: #444444; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">• 1 teaspoon butter</span></p></div><div class="subscriber-only" style="background-color: white; box-sizing: border-box; color: #333333;"><p class="p4" style="box-sizing: border-box; color: #444444; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">• 1 to 1 1/2 cups Israeli or pearl couscous</span></p></div><div class="subscriber-only" style="background-color: white; box-sizing: border-box; color: #333333;"><p class="p4" style="box-sizing: border-box; color: #444444; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">• 2 cups chicken broth</span></p><div class="subscriber-only" style="box-sizing: border-box;"><p class="p4" style="box-sizing: border-box; color: #444444; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">• Small pinch saffron, crumbled with fingers</span></p></div><div class="subscriber-only" style="box-sizing: border-box;"><p class="p4" style="box-sizing: border-box; color: #444444; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">• Handful fresh parsley, chopped </span></p></div><div class="subscriber-only" style="box-sizing: border-box;"><p class="p4" style="box-sizing: border-box; color: #444444; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">Heat oven to 325 degrees. Mash salt, black pepper, fennel seeds, paprika, garlic cloves and 2 tablespoons oil into paste using mortar and pestle, or use knife on cutting board. Season chicken all over with paste (if you can do this step earlier in the day, all the better). Allow chicken to rest at least 30 minutes. Place red pepper and shallots in cast-iron skillet or roasting pan, drizzle with remaining olive oil. Place chicken atop peppers and shallots.</span></p></div><div class="subscriber-only" style="box-sizing: border-box;"><p class="p4" style="box-sizing: border-box; color: #444444; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">Place in oven and roast until chicken is golden brown and completely cooked through,</span></p></div><div class="subscriber-only" style="box-sizing: border-box;"><p class="p4" style="box-sizing: border-box; color: #444444; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">2 1/2 to 3 hours. Remove from oven and let chicken rest in pan 10 minutes.</span></p></div><div class="subscriber-only" style="box-sizing: border-box;"><p class="p4" style="box-sizing: border-box; color: #444444; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">Meanwhile, cook Israeli couscous. Bring broth, butter, saffron and pinch of salt to simmer over medium heat. Add couscous and return to simmer. Cover and cook on low 7-10 minutes.</span></p></div><div class="subscriber-only" style="box-sizing: border-box;"><p class="p4" style="box-sizing: border-box; color: #444444; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;"></span><span style="font-family: trebuchet;">Remove chicken from pan and place on cutting board. Using slotted spoon, remove peppers and shallots. Chop vegetables roughly and fold through couscous along with parsley. Spread mixture on platter.</span></p></div><div class="subscriber-only" style="box-sizing: border-box;"><p class="p4" style="box-sizing: border-box; color: #444444; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">Carve chicken and place atop couscous with its juices.</span></p></div><div class="subscriber-only" style="box-sizing: border-box;"><h4 class="p5" style="box-sizing: border-box; color: inherit; line-height: 1.1; margin-bottom: 10px; margin-top: 10px;"><strong style="box-sizing: border-box;"><span style="font-family: trebuchet;">Chicory salad</span></strong></h4></div><div class="subscriber-only" style="box-sizing: border-box;"><p class="p4" style="box-sizing: border-box; color: #444444; line-height: 27px; margin: 0px 0px 15px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgie82nk2VZvKEdcqWPj6zSaka42u0IfmhaNXvxaHzo_6V9YITZ1JU9CV92dEwKHnynWrxYqDCPmZt2sBoW83bOf-loQVnjlvxufiMcbuvonq-j0GwgmvIf2z3N3hHRWIvNzuEXvzcv2kJHP5YI3QdEnjbW2cknx0kHKneiXKl3NKS41fxuCkbBthh0/s4032/IMG_6425.heic" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgie82nk2VZvKEdcqWPj6zSaka42u0IfmhaNXvxaHzo_6V9YITZ1JU9CV92dEwKHnynWrxYqDCPmZt2sBoW83bOf-loQVnjlvxufiMcbuvonq-j0GwgmvIf2z3N3hHRWIvNzuEXvzcv2kJHP5YI3QdEnjbW2cknx0kHKneiXKl3NKS41fxuCkbBthh0/s320/IMG_6425.heic" width="240" /></a></div><span style="font-family: trebuchet;">The bitter-flavored hearty </span><span style="color: #333333; font-family: trebuchet;">family of leafy winter veggies known as chicories is a bright and colorful addition to this homey meal. Often served with rich cheeses and sweet flavors to balance the bite of the greens, this salad is on repeat in our home through the fall and winter seasons. It really is a beautiful partnership the way that the sweetness of the honey and pears balances the bitter greens. The creamy richness of the blue cheese works beautifully, as do the toasted nuts. This salad is a fabulous example of how individual elements make something whole. </span><p></p><p></p></div><div class="subscriber-only" style="box-sizing: border-box;"><p class="p4" style="box-sizing: border-box; color: #444444; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">• 3 tablespoons champagne vinegar</span></p></div><div class="subscriber-only" style="box-sizing: border-box;"><p class="p4" style="box-sizing: border-box; color: #444444; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">• 3 tablespoons whole-grain mustard</span></p></div><div class="subscriber-only" style="box-sizing: border-box;"><p class="p4" style="box-sizing: border-box; color: #444444; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">• 2 tablespoons honey</span></p></div><div class="subscriber-only" style="box-sizing: border-box;"><p class="p4" style="box-sizing: border-box; color: #444444; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">• 1/2 head escarole, leaves separated and torn</span></p></div><div class="subscriber-only" style="box-sizing: border-box;"><p class="p4" style="box-sizing: border-box; color: #444444; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">• 1/2 head radicchio, leaves separated and torn</span></p></div><div class="subscriber-only" style="box-sizing: border-box;"><p class="p4" style="box-sizing: border-box; color: #444444; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">• Small handful toasted nuts (I used walnuts, but pecans would be tasty, too)</span></p></div><div class="subscriber-only" style="box-sizing: border-box;"><p class="p4" style="box-sizing: border-box; color: #444444; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">• 1 Bartlett pair, diced</span></p></div><div class="subscriber-only" style="box-sizing: border-box;"><p class="p4" style="box-sizing: border-box; color: #444444; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">• Large handful crumbled blue cheese</span></p></div><div class="subscriber-only" style="box-sizing: border-box;"><p class="p4" style="box-sizing: border-box; color: #444444; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">• Extra-virgin olive oil (for drizzling)</span></p></div><div class="subscriber-only" style="box-sizing: border-box;"><p class="p4" style="box-sizing: border-box; color: #444444; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">• Gray salt and freshly ground pepper</span></p></div><div class="subscriber-only" style="box-sizing: border-box;"><p class="p4" style="box-sizing: border-box; color: #444444; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">Prepare dressing by adding vinegar, mustard and honey to jar (this makes enough for two salads). Add lid and shake vigorously to combine. Add chicories, pear and blue cheese to large bowl. Drizzle with olive oil and sprinkle with salt and pepper. Add dressing and toss to combine.</span></p></div><div class="subscriber-only" style="box-sizing: border-box;"><p class="p4" style="box-sizing: border-box; color: #444444; line-height: 27px; margin: 0px 0px 15px;"><span style="font-family: trebuchet;">You will have enough dressing and chicories to make a second salad. Save both for your next meal.</span></p><p class="p4" style="box-sizing: border-box; color: #444444; line-height: 27px; margin: 0px 0px 15px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW6hNeLxmU-eBQXh6G1t7vLwrwPJzVCoORWXfzejLvevl5c1z7ZxQjSd4bzv1jeLzJMoTL6h9TeAouvxJSlrswGUr5G5DzClerHHzoCZXrNpFtdgqt8WphHI9OQa7piss01HWfGr18JCZJ84bSLVuoimgAB6Zcif801l8XEy4RMtvs72_7kt4AzA-H/s4032/IMG_6426.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW6hNeLxmU-eBQXh6G1t7vLwrwPJzVCoORWXfzejLvevl5c1z7ZxQjSd4bzv1jeLzJMoTL6h9TeAouvxJSlrswGUr5G5DzClerHHzoCZXrNpFtdgqt8WphHI9OQa7piss01HWfGr18JCZJ84bSLVuoimgAB6Zcif801l8XEy4RMtvs72_7kt4AzA-H/w640-h480/IMG_6426.heic" width="640" /></a></div><br /><span style="font-family: trebuchet;"><br /></span><p></p></div></div>WriteYumhttp://www.blogger.com/profile/02037454496625995839noreply@blogger.com0tag:blogger.com,1999:blog-2930076298617661762.post-55521132216648614102023-01-10T11:34:00.001-08:002023-01-10T11:34:10.393-08:00Cocktail party confidence: Strategies to keep 'host hostility' at bay this December<p><span style="font-family: trebuchet;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsnU7AeXvrOcCOR27E4nBt1GDfmFMYI713U3McvguwhffY9uiixFhSNDjKrIy40Jap4d68mEE0-xAJdaf9_KbaTYWuuhyTmDZB66QqufPMfSgcNrORMgkKV-1PJHxv15aSpMDSpwItgdkD-A1s_5eUAxLUi4guC3RxVQTFrVYW-1oKdoUl-58xFiYj/s1000/MainCocktail.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="727" data-original-width="1000" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsnU7AeXvrOcCOR27E4nBt1GDfmFMYI713U3McvguwhffY9uiixFhSNDjKrIy40Jap4d68mEE0-xAJdaf9_KbaTYWuuhyTmDZB66QqufPMfSgcNrORMgkKV-1PJHxv15aSpMDSpwItgdkD-A1s_5eUAxLUi4guC3RxVQTFrVYW-1oKdoUl-58xFiYj/w640-h466/MainCocktail.jpg" width="640" /></a></span></div><span style="font-family: trebuchet;">Cocktail parties are ideal events for novice entertainers and well-practiced party throwers alike. There’s no pressure to serve dinner, and guests can enjoy the opportunity to talk with everyone at the party rather than just those seated to their left and right.</span><p></p><p><span style="font-family: trebuchet;">With every detail considered and unexpected luxuries scattered throughout, a cocktail party made for mingling is sure to make spirits bright this holiday season. What’s more, with a little preparation, hosts will enjoy the party as much as their guests and avoid the all-too-common, and dreaded, host hostility.</span></p><p><span style="font-family: trebuchet;">My family defines “host hostility” as the panic and frantic feeling I can exhibit on the day of a party I’m throwing. I’ve found that the best way to avoid this is to remind myself that the party I’m throwing is a gift to my guests, and that everyone who is coming wants to be there. This, along with working to keep things simple, tends to take the pressure off. Additionally, I aim to have all my prep done at least 30 minutes before the start time. Then I turn up the music and chill out while I get dressed.</span></p><h3 style="text-align: left;"><b><span style="font-family: trebuchet;">Best guest approach</span></b></h3><p><span style="font-family: trebuchet;">While it’s likely been a minute since you reconnected with big groups of your network, consider keeping your party to no larger than 15 guests. This intimate but merry-sized guest list ensures everyone will feel spoiled. Once you’ve determined who you’ll ask, take the time to personally invite each person or couple on your list. While formal invitations aren’t necessary, reaching out to each invitee individually sets a tone of pampering from the start. Next, set the atmosphere.</span></p><p><span style="font-family: trebuchet;">Holiday entertaining makes sense because our homes are generally spruced up and ideal for hosting this time of year. Hold the party in the area of your home that is most decorated. Doing so should limit the pre-party prep.</span></p><p><span style="font-family: trebuchet;">From the moment your company arrives, you can begin to thrill them. A simple and festive door swag and a playlist of favorite seasonal songs make for the most inviting welcome. I prefer a swag of greenery on our door as opposed to a wreath. I find them easier to assemble and more suited to our casual and cozy style. I was delighted when I found a set of Scandinavian-esque bells back in November. I squirreled the find away knowing it would add just the right jingle and splash of color to our door.</span></p><p><span style="font-family: trebuchet;">Your party might include guests who don’t know one another, or it might be a reunion of sorts for folks who haven’t been together in a while. Either way, a meaningful introduction of each guest is an excellent way to build the joy of the party. When the doorbell rings, we make sure to give a warm welcome with lots of “come-in, come-in” vibes. Then, I try to take a moment to announce the latest additions to the party: “Everyone, Graham and Sean are here. Don’t forget to ask them about the celebrities they did and didn’t meet this year.”</span></p><p><span style="font-family: trebuchet;">I also have a conversation-starter on hand. This can help kick things off in those first moments when the party is finding its groove. Questions of the festive variety include: “What is the best holiday gift you’ve ever received?” Or “Name one holiday tradition you just can’t get enough of.”</span></p><p><span style="font-family: trebuchet;">A well-stocked bar cart will be the center of your party. Witty conversation and laughter seem to go hand-in-hand with shaking up a cocktail. I like to include two signature drinks to serve beside beer, champagne and some nonalcoholic options. Before the party, I will mix up the liquor for three to four cocktails and leave it in a Japanese-style mixing glass. That way, revelers can get a drink fast simply by adding ice and a portion of the mix to a shaker.</span></p><h4 style="text-align: left;"><span style="font-family: trebuchet;">Ginger Sidesleigh</span></h4><p><span style="font-family: trebuchet;">The sidecar is one of my all-time favorite cocktails. Warming brandy and fresh lemon make it a great winter drink. Using ginger liquor makes this especially fitting for the season and earns this sidecar spinoff a holiday-themed name.</span></p><p><span style="font-family: trebuchet;"><br /></span></p><p><span style="font-family: trebuchet;">• 1 jigger of brandy</span></p><p><span style="font-family: trebuchet;">• 1 pony of lemon</span></p><p><span style="font-family: trebuchet;">• 1 pony of ginger liquor</span></p><p><span style="font-family: trebuchet;">• Dash of simple syrup</span></p><p><span style="font-family: trebuchet;">• Dash of orange bitters</span></p><p><span style="font-family: trebuchet;">Add ice to shaker, then ingredients and shake it like a Polaroid picture. Pour into cocktail glass and garnish with edible blossom.</span></p><p><span style="font-family: trebuchet;">You can make ginger liquor easily at home. Here’s what I do: Add 1 cup sugar, 1 1/2 cups water, 1 cup brandy, 1 vanilla bean (cut open lengthwise), 7 thin slices of peeled fresh ginger and zest of 1 orange to saucepan. Bring to boil and allow to simmer roughly 20 minutes. Remove pot from heat, remove vanilla bean and add strips of orange peel. Then allow mixture to infuse 48 hours. Remove aromatics (ginger, orange peel), pour liquid through coffee filter and store in bottle with other liquors. This ginger liquor should be good for a year.</span></p><h4 style="text-align: left;"><span style="font-family: trebuchet;">Bent Pipe</span></h4><p><span style="font-family: trebuchet;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh-rC2AyRYhfjXqYMVLOkl_7GJRHcuoLjTYd9GkGFMkHnYShkS1nZXkhzFVFm4ED8cB2mtVTDBemgUbyRz13U8Z8c0ygIZaDoKOg2n6Fse3WoB0001xSFbjdoMqln4PhfmMK5-_LZ2CZzBMhvbiAoNTOZnYU3yCi4yt2AjQbk1n_QYpfNgeh0ceq8Sc" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="1496" data-original-width="1122" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEh-rC2AyRYhfjXqYMVLOkl_7GJRHcuoLjTYd9GkGFMkHnYShkS1nZXkhzFVFm4ED8cB2mtVTDBemgUbyRz13U8Z8c0ygIZaDoKOg2n6Fse3WoB0001xSFbjdoMqln4PhfmMK5-_LZ2CZzBMhvbiAoNTOZnYU3yCi4yt2AjQbk1n_QYpfNgeh0ceq8Sc" width="180" /></a></span></div><span style="font-family: trebuchet;">The story goes that in my husband’s childhood home, they didn’t have a traditional chimney. They woke one Christmas morning to find that Santa had gently bent a pipe to get his gifts under their tree. It’s that memory that I pay homage to when calling this drink “Bent Pipe.” The name has really nothing to do with the bourbon and amaro cocktail, but it is a great way to get conversat<br />ion about holidays past started. Feel free to rename the drink with a memory from your family.</span><p></p><p><span style="font-family: trebuchet;">• 1 jigger of bourbon</span></p><p><span style="font-family: trebuchet;">• 1 jigger of amaro</span></p><p><span style="font-family: trebuchet;">• Lemon strip</span></p><p><span style="font-family: trebuchet;">• 1 Toshi Amarena cherry (or similar)</span></p><p><span style="font-family: trebuchet;">• 1 large ice cube</span></p><p><span style="font-family: trebuchet;">Add single, large ice cube to double old-fashioned glass. Add bourbon, amaro, cherry and lemon strip. Stir gently and enjoy.</span></p><p><span style="font-family: trebuchet;">For glassware, I like a mix-and-match approach. Crystal glasses of various shapes and sizes all sparkle the same around the fairy lights on your Christmas tree or hung through your home.</span></p><p></p><div class="separator" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhRKRXdW3k9954G496x2AVKq7C6WtWQGFTYu1Kxe3EeYDxtSYIrftojKqLBwPSyTIBfwKh0mxIAtwiCdP20CPchWh9xek4U-RYJtj8UPSxpAX2BcHTijoEG9NM-o5qCF_nYLeZKK2HLZEZ7L4kvIaMjyUC7LalbLHvNUTDW4bNadrvTr4_Vi1ptXvy3" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="4032" data-original-width="3024" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhRKRXdW3k9954G496x2AVKq7C6WtWQGFTYu1Kxe3EeYDxtSYIrftojKqLBwPSyTIBfwKh0mxIAtwiCdP20CPchWh9xek4U-RYJtj8UPSxpAX2BcHTijoEG9NM-o5qCF_nYLeZKK2HLZEZ7L4kvIaMjyUC7LalbLHvNUTDW4bNadrvTr4_Vi1ptXvy3" width="180" /></a></div><span style="font-family: trebuchet;"><br />Glasses I picked up early in my marriage from estate sales, or items we registered for, all come out this time of year. I don’t use them often and love being reminded how they delight me.</span><p></p><h3 style="text-align: left;"><span style="font-family: trebuchet;">Coffee table canapes</span></h3><p><span style="font-family: trebuchet;">I pile canapes on our coffee table using different heights of platters and plates. I use the dining table as a place for cookies. I aim for mostly single-bite canapes that are appropriately indulgent for holiday eating. My menu for this year’s cocktail party menu is:</span></p><p><span style="font-family: trebuchet;">• Smoked salmon and butter, served on European-style brown bread and topped with a sprig of dill</span></p><p><span style="font-family: trebuchet;">• Mini turkey meatballs served beside lingonberry sauce</span></p><p><span style="font-family: trebuchet;">• Loaded Tater Tots (recipe follows)</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj1c87y6HbxiNCB2w99mYvpuHhl-1HrHt_L0wTXcUzlmcBVUXeBaffAdVs8OG0YjugID0IEUAnIsFbo0rddGSNJryJxutk3VYrH-yJ3Ut6Cr0sM61aRVZ6wNxtvNvBe1WJiDVqpUIGCxlo_1MTjf8wLbhhSuIk_bsuTXHJ5arWMSjsO0DyVd2KQGlpr" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="4032" data-original-width="3024" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEj1c87y6HbxiNCB2w99mYvpuHhl-1HrHt_L0wTXcUzlmcBVUXeBaffAdVs8OG0YjugID0IEUAnIsFbo0rddGSNJryJxutk3VYrH-yJ3Ut6Cr0sM61aRVZ6wNxtvNvBe1WJiDVqpUIGCxlo_1MTjf8wLbhhSuIk_bsuTXHJ5arWMSjsO0DyVd2KQGlpr" width="180" /></a></div><span style="font-family: trebuchet;">• Winter salad bite – a cube of feta, topped with a mint leaf and piece of cooked beet; finish with a drizzle of balsamic reduction</span><p></p><p><span style="font-family: trebuchet;">• Blue cheese, dried fig, pecan and honey endive spears<br /></span></p><h4 style="text-align: left;"><b><span style="font-family: trebuchet;">Loaded Tater Tots</span></b></h4><p><span style="font-family: trebuchet;">These bite-sized potato cups are super simple because they use frozen tater tots. I top mine with bacon, crème fraîche and chives, but can imagine the tots being a foil for all manner of toppings – top with applesauce instead of bacon and the tots mimic Hanukkah latkes.</span></p><p><span style="font-family: trebuchet;">• 48 frozen tater tots (thawed)</span></p><p><span style="font-family: trebuchet;">• 4 bacon slices, cooked and crumbled (turkey bacon works)</span></p><p><span style="font-family: trebuchet;">• 2 tablespoons crème fraîche</span></p><p><span style="font-family: trebuchet;">• 2 tablespoons chives, chopped</span></p><p><span style="font-family: trebuchet;">Defrost tater tots. Prepare mini-muffin pan with cooking spray. Place 2 tots in each muffin spot and press with fingers to create cup shape. Cook tots according to package directions. Remove from oven and quickly, but carefully, as pan is hot, reinforce cup shape using spoon. Top with crumbled bacon, crème fraîche and chives.</span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhaA_H3oodnMK5Ctox1T2HpZkMsAF2qz71Zn5XuOSQrZUwLSrkKpYPGpmyX4YmPXYs-RjzpvCMF9vTJR24jU7IfMh7nGC7ENkKOTRVQeTD6AMb4buTYbilNVsVMynOln4rK4lq9TXVlhJgY6JQfARoEQuuTHlCTXnUbuVGmOobrrc0c5FRuaa1gXJwW" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="4032" data-original-width="3024" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhaA_H3oodnMK5Ctox1T2HpZkMsAF2qz71Zn5XuOSQrZUwLSrkKpYPGpmyX4YmPXYs-RjzpvCMF9vTJR24jU7IfMh7nGC7ENkKOTRVQeTD6AMb4buTYbilNVsVMynOln4rK4lq9TXVlhJgY6JQfARoEQuuTHlCTXnUbuVGmOobrrc0c5FRuaa1gXJwW" width="180" /></a></span></div><span style="font-family: trebuchet;"><br /></span><p></p><h4 style="text-align: left;"><span style="font-family: trebuchet;">Ted Lasso Inspired Shortbread</span></h4><p><span style="font-family: trebuchet;">Channel your inner Ted Lasso by preparing shortbread cookies inspired by the TV series. I did a bit of internet research and it seems the secret to creating cookies most like the fictitious character’s evening bake is the inclusion of almo<br />nd flour. Along with the shortbread, I’ll put out a variety of store-bought cookies and call dessert done!</span></p><p><span style="font-family: trebuchet;">• 1 1/2 cups all-purpose flour</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgfxRQYpQvsMGem732UGNex82c6H-VfmrBAChc7pr3GtXt3rWvTueCmM1HAaIHLt7_CcPLsk2NpbPaPrURG0EIcQu_YJtqNpjAHKTSDALiGgwxGqwtJ2bXkxw65_Z0NY0Jw5vjHra_GwAAkRZP6BhSkjNir1Rw27a8pIlgG8Nn3K3asbEFV9-jb8C0A" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="3563" data-original-width="2638" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgfxRQYpQvsMGem732UGNex82c6H-VfmrBAChc7pr3GtXt3rWvTueCmM1HAaIHLt7_CcPLsk2NpbPaPrURG0EIcQu_YJtqNpjAHKTSDALiGgwxGqwtJ2bXkxw65_Z0NY0Jw5vjHra_GwAAkRZP6BhSkjNir1Rw27a8pIlgG8Nn3K3asbEFV9-jb8C0A" width="178" /></a></div><p></p><p><span style="font-family: trebuchet;">• 1/2 cup almond flour</span></p><p><span style="font-family: trebuchet;">• 1/2 cup sugar</span></p><p><span style="font-family: trebuchet;">• 1 stick unsalted butter, slightly softened</span></p><p><span style="font-family: trebuchet;">• 1 stick salted butter, slightly softened</span></p><p><span style="font-family: trebuchet;">• 1/4 teaspoon sea salt</span></p><p><span style="font-family: trebuchet;">• 1 teaspoon vanilla extract</span></p><p><span style="font-family: trebuchet;">Preheat oven to 350 F and butter 8-inch-by-8-inch pan (glass if you have it). Add flours, sugar and salt to food processor and pulse several times to combine. Cut butter into cubes and add along with vanilla to food processor. Pulse mixture until it resembles coarse sand. Place dough into prepared pan and use pastry scraper or your hands to press into smooth, even shape.</span></p><p><span style="font-family: trebuchet;">Bake 30-32 minutes or until lightly browned. Allow shortbread to cool completely before cutting into rectangles.</span></p><p><br /></p>WriteYumhttp://www.blogger.com/profile/02037454496625995839noreply@blogger.com0tag:blogger.com,1999:blog-2930076298617661762.post-63434529395368843192022-11-16T10:51:00.000-08:002022-11-21T08:44:57.718-08:00Friendsgiving brunch: A November menu to eat outdoors<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-q45xft6qcLM/YYLLjbyQKtI/AAAAAAAAUTM/id7hB_KTCLQLJJgNjXbq9NujKsr8kHg0QCLcBGAsYHQ/s2966/IMG_9603%2B%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2639" data-original-width="2966" height="570" src="https://1.bp.blogspot.com/-q45xft6qcLM/YYLLjbyQKtI/AAAAAAAAUTM/id7hB_KTCLQLJJgNjXbq9NujKsr8kHg0QCLcBGAsYHQ/w640-h570/IMG_9603%2B%25281%2529.jpg" width="640" /></a></div><br />Perhaps we call it Friendsgiving because saying “I’ve got too much gratitude in my heart for a single day to encompass” isn’t very catchy. Or maybe the blending of the words “friends” and “Thanksgiving” has taken on increasing popularity since its introduction circa 2012, because Thanksgiving is now a holiday with a season all its own.<p></p><p>(written for the <a href="https://www.losaltosonline.com/food/friendsgiving-brunch-a-november-menu-to-eat-outdoors/article_1ad6a19c-3b39-11ec-a187-7b348d355af5.html" target="_blank">Los Altos Town Crier</a>)</p><p>The month of November might be when stores go full-Christmas in their soundtracks and decor, but there is an undeniable appeal to languishing in the simple, cozy, food-focused traditions of Thanksgiving before we become shopping and gift-wrapping crazed. In fact, my family’s tradition for years before the portmanteau was ever uttered is to host friends for a leftovers feast on the Saturday after Thanksgiving, eking out that last bit of gratitude and joy before we embark on December’s festivities.</p><p>Debate exists around when Friendsgiving ought to take place. And while it isn’t an official holiday, formal advice suggests Friendsgiving be a meal with friends the weekend before the big day. I say any weekend during the month of November works. I’ve embraced Friendsgiving as an opportunity to serve a meal clearly inspired by the Thanksgiving menu but with enough differences that our feast on that last Thursday of the month remains an unrepeated one. A Friendsgiving Sunday brunch fits the bill just right.</p><p>With four Sundays in November, you have several opportunities for hosting. Given that my friends and I remain more comfortable with outdoor gatherings, a brunch allows us to take advantage of the warmer afternoons we enjoy in November. We eat outside at a table dressed for the weather with sheepskin-adorned benches. Candles and china elevate our rustic dining space for the celebration. An outdoor heater and basket of blankets sit nearby just in case. We play cornhole, incite teen eye-rolls by dancing to Dua Lipa, catch up on life and relax.</p><p><b>Something chilled, something hot</b></p><p>The menu is full of familiar flavors of the season. Warming spices of cinnamon and ginger, tangy cranberry, sweet potatoes and turkey are all featured in this brunch for eight. Some of the recipes can be prepped in advance, making this a meal you could do all on your own. As potluck is the custom with Friendsgiving, consider assigning the dishes to guests.</p><p>When guests first arrive, I like to have drinks ready to greet them – a sparkling wine with juice mixers (or just the juice for underage guests) and a hot chai tea. I keep these options available throughout the brunch</p><p>I prefer Prosecco for brunch because it is a great value and the ideal sparkling wine for mixing with fruit juices such as cranberry, pomegranate or orange. The pink hue of Prosecco Rosé looks particularly appealing alongside the soft tones of turning foliage, decorative gourds and bright skies this time of year.</p><p>Prosecco Rosé is fairly new on the wine scene, having only this year become an approved version of Prosecco by the Italian governing bodies that determine what classifies as Prosecco wine. The pink fizz is having a real moment. Like traditional Prosecco, Prosecco Rosé is made in the Charmant method – undergoing secondary fermentation in tanks and bottled under pressure. All Prosecco is made primarily with Glera grapes. In the case of the rosé version, a small amount of a red grape is also allowed to be pressed and fermented with the white Glera grapes. Notably, the bubbly doesn’t get its color from the red grapes – their juices are pressed out of the skin before fermentation – but instead from some still red wine added later in the production process.</p><p>With its intoxicating baking-spice aromas and soul-nourishing flavors, spiced chai makes for a fabulous Friendsgiving drink. The hot, sweet tea cast its spell on me in my teen years. My sister-in-law would take me to a cafe down the street from where she and my brother lived. Her friend, Dipak, worked behind the counter and would serve us the most warming and flavorful chai. To this day, his chai stands out as the best I’ve ever had. I’ve adapted online recipes to create my version, at left.</p><p>This Friendsgiving brunch menu includes prep-ahead dishes but also requires some day-of activity. Bake the scones in the morning and assemble the salad at meal time. The scramble needs to be made right before serving it. For an easy meat addition, brown slices of Diestel Turkey’s breakfast sausage. Add a fruit salad, cheese board and store-bought baked goods if you’re looking to stretch this menu to feed more. When ready to eat, serve the food as a buffet or family style, with each person helping themselves.</p><p><b>Spiced Chai</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/--JWlsp6WlQc/YYLLt8WfSxI/AAAAAAAAUTQ/AuX3aFd2u0g81L4JmP3zKB8BbNpH_RXHACLcBGAsYHQ/s4032/IMG_9589%2B%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/--JWlsp6WlQc/YYLLt8WfSxI/AAAAAAAAUTQ/AuX3aFd2u0g81L4JmP3zKB8BbNpH_RXHACLcBGAsYHQ/w480-h640/IMG_9589%2B%25281%2529.jpg" width="480" /></a></div><p></p><p></p><ul style="text-align: left;"><li>3 cinnamon sticks</li><li>8 cardamom pods</li><li>3-inch piece fresh ginger, sliced into rounds</li><li>12 whole black peppercorns</li><li>12 whole cloves</li><li>8 cups water</li><li>8 bags black breakfast tea</li><li>2 1/2 cups whole milk</li><li>3/4 cup light brown sugar</li></ul><p></p><p>Combine first five ingredients in saucepan and smash a bit with wooden spoon. Add water and bring to boil. Remove saucepan from heat. Add tea bags and allow to steep 5 minutes. Remove tea bags, stir in sugar until it dissolves and then add milk. Place in insulated thermos or carafe and serve hot.</p><p>Alternatively, chai can be made the day before. Refrigerate it overnight and reheat in saucepan.</p><p><b>Cranberry Orange Scones</b></p><p></p><ul style="text-align: left;"><li>2 cups flour, plus some for kneading</li><li>1/2 cup sugar</li><li>1/2 teaspoon salt</li><li>2 1/2 teaspoons baking powder</li><li>1/2 cup frozen, unsalted butter, grated</li><li>1/2 cup buttermilk</li><li>1 large egg</li><li>1 1/2 teaspoons vanilla extract</li><li>1 cup dried cranberries</li><li>Zest and juice of 1 orange</li></ul><p></p><p>Prepare dough day before brunch. Remove butter from freezer and grate with box grater. Place in refrigerator until ready to use.</p><p>Zest orange and set aside. Place cranberries in small bowl and squeeze orange juice over dried berries. Set aside.</p><p>In large bowl, whisk together flour, sugar, salt and baking powder. When mixed, using two butter knives, cut in grated butter until mixture resembles sand.</p><p>In separate bowl, mix together egg, vanilla and buttermilk. Fold gently into flour mixture. Once incorporated, add zest, cranberries and orange juice and mix.</p><p>Pour dough onto floured surface. Knead one or two times and then form into roughly 8-inch disk. Score eight cuts in dough, wrap in parchment paper or plastic wrap and refrigerate overnight.</p><p>The next day, preheat oven to 400 F. Line baking sheet with parchment paper. Cut dough into eight scones, placing 2 inches apart on baking sheet. Brush small amount of buttermilk on each scone and sprinkle with sugar if you’d like.</p><p>Bake 25 minutes or until golden brown.</p><p><b>Harvest Green Salad</b></p><p></p><ul style="text-align: left;"><li>1 large fennel bulb, cleaned and diced</li><li>1 medium butternut squash, peeled and diced</li><li>1 cup dried figs, chopped</li><li>1 cup orange slices</li><li>1 cup toasted almonds</li><li>1 cup washed frisée</li><li>1 cup washed arugula</li><li>1 cup radicchio</li><li>1 cup butter lettuce or other mild greens</li><li>Citrus vinaigrette</li></ul><p></p><p>Preheat oven to 425 F. Place diced fennel and butternut squash on parchment-lined baking sheet. Bake 20-25 minutes. Cool, then store in refrigerator overnight.</p><p>Wash and dry greens. Place in large salad bowl, scatter fennel, butternut squash, dried figs, orange slices and almonds.</p><p>When ready to eat, dress with your favorite citrus vinaigrette. I like: 1/4 cup olive oil, one tablespoon Champagne vinegar, juice of 1 orange, 1 teaspoon Dijon mustard, 1 teaspoon salt and fresh cracked black pepper. Add all to small bowl and mix well.</p><p><b>Sweet Potato Scramble</b></p><p></p><ul style="text-align: left;"><li>2 tablespoons butter</li><li>1 tablespoon olive oil</li><li>1 medium cooked and peeled sweet potato (I roast mine whole the day before)</li><li>2 cups baby spinach, washed</li><li>1 bell pepper, diced</li><li>8 eggs, beaten</li><li>4 ounces goat cheese</li><li>1 ripe avocado</li></ul><p></p><p>Aleppo pepper, za’atar, salt and pepper to taste</p><p>Heat large skillet over low heat. Add butter; when melted, add beaten eggs. Cook until eggs begin to set, but remove from pan before fully cooked. Set aside.</p><p>Return pan to heat and increase temperature to medium. Add olive oil. When glistening, add bell pepper, spinach and sweet potato and cook 7-10 minutes. Fold eggs into mixture.</p><p>Season with za’atar, salt and pepper and fold gently. Place slices of goat cheese atop scramble and place under broiler until cheese is slightly browned (2 minutes).</p><p>Garnish with avocado and pepper to taste.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-hdlbB7lbVWc/YYLL3jZ32yI/AAAAAAAAUTY/G8uDo4CWt1wGHISWjoEc06nW-uXU8kWCQCLcBGAsYHQ/s4032/IMG_9596.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-hdlbB7lbVWc/YYLL3jZ32yI/AAAAAAAAUTY/G8uDo4CWt1wGHISWjoEc06nW-uXU8kWCQCLcBGAsYHQ/w480-h640/IMG_9596.jpg" width="480" /></a></div><br /><p><br /></p>WriteYumhttp://www.blogger.com/profile/02037454496625995839noreply@blogger.com0tag:blogger.com,1999:blog-2930076298617661762.post-34491556852194034182022-11-09T14:54:00.003-08:002022-11-09T15:03:07.772-08:00Give what you give thanks for: Bringing talents to the Thanksgiving table<p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsVdzFmvQZg1PdkDVSRcE61_T6HIuW2JMYCxacC-jmtPCx5YCnK2VuOGH62jdBVziS9VZfAqnh9uXlbEWDmU3jg7ovo1FZLyUkOJ5w6uIXpHWQV7_At4b1qebHqZdPBTc41X0GOhXnYVrLRMOnRB3H21jYN2YscZkg_PTVBd_nS9v2vxHLkpx9Hpfr/s1000/November2022.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="793" data-original-width="1000" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsVdzFmvQZg1PdkDVSRcE61_T6HIuW2JMYCxacC-jmtPCx5YCnK2VuOGH62jdBVziS9VZfAqnh9uXlbEWDmU3jg7ovo1FZLyUkOJ5w6uIXpHWQV7_At4b1qebHqZdPBTc41X0GOhXnYVrLRMOnRB3H21jYN2YscZkg_PTVBd_nS9v2vxHLkpx9Hpfr/w640-h508/November2022.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><br /><br /></span></td></tr></tbody></table><span style="font-family: trebuchet;">You know what’s great about each of our different passions? They’re different. Within this vast array of different skills and interest, we find much in common.</span><p></p><p><span style="font-family: trebuchet;">I’m all about food, wine and writing. When I’m learning about, creating or enjoying any of these three passions, I feel my most grateful self. I believe I’m not alone. I bet that when every one of us is involved in the tasks, hobbies and work that stokes our creativity, we are filled with gratitude – that intoxicating emotion that comes from appreciating what brings us joy.</span></p><p><span style="font-family: trebuchet;">We feel gratitude when involved in our favorite pastimes because we’re good at them or because we thrive within the challenge found in these endeavors.</span></p><p><span style="font-family: trebuchet;">It seems to me that the Thanksgiving meal is an edible embodiment of how contrasting attributes make the whole better. The dinner includes disparate flavors all working together. What other meal would you find cinnamon and sage, turkey and marshmallows, clove and cornichons all welcome and playing a meaningful role in the day?</span></p><p><b><span style="font-family: trebuchet;">Sharing our passions</span></b></p><p><span style="font-family: trebuchet;">While Thanksgiving is the ultimate American celebration of food, I suspect that for many, food is not their passion or even their comfort zone. This Thanksgiving, I’m suggesting we change up what we bring to the proverbial and literal table. Rather than feeling the need to all become master chefs for the day, we should each give what we give thanks for. Let our passions be what we bring to the holiday.</span></p><p><span style="font-family: trebuchet;">I can rely on a dear friend to always be well informed on world affairs. His knowledge has generated countless meaningful conversations.</span></p><p><span style="font-family: trebuchet;">Another friend consistently ensures our dinner isn’t too serious by cracking the perfect one-liner just when it’s needed. We so appreciate her sharing her gift of wit.</span></p><p><span style="font-family: trebuchet;">Still another always brings some zany parlor game along for kids and adults to play. It’s her ability to make community that she is sharing when she shows up with these games. That’s just a few examples of gifts guests can share.</span></p><p><span style="font-family: trebuchet;">Have family who are musicians? Ask that they arrive with guitar in hand and play something as part of pre- or post-dinner revelry. Inviting a friend who is a hobby florist? That’s your centerpiece sorted. Dinner guests who are skilled wordsmiths might offer a written-for-the-day prayer or toast.</span></p><p><span style="font-family: trebuchet;">I have an in-law who is an astronomy buff. He often sets his telescope up, then positions it on some celestial body. Bundled up, we tumble out into the dark of Thanksgiving night to “oohhs” and “aahhs” in admiration of the constellation or planet he is sharing.</span></p><p><span style="font-family: trebuchet;">Another friend of mine used to offer her calligraphy skills to her son’s school as a way to give back to our community. Her handwritten notes are ones I cherish both for her stunning penmanship and how she used her skill to express love. If you have a friend with this talent, perhaps they would like to create handwritten invitations to your feast or make table place cards.</span></p><p><span style="font-family: trebuchet;">My son is an avid runner. I’m hoping he’ll get us all out for a pre-meal jog. My daughter is the baker in our house. I’ve tasked her with making our family’s all-time favorite Thanksgiving dessert: pumpkin chiffon pie (see recipe below).</span></p><p><span style="font-family: trebuchet;">If you’re the host but not a cook, consider ordering your meal from one of our local gourmet markets. Draeger’s, Zanotto’s and Whole Foods all have spectacular menus to choose from.</span></p><p><span style="font-family: trebuchet;">In addition to the gift of your home and hosting, your ability to purchase a meal for family and friends is a beautiful gift. I also appreciate opportunities our community has for giving back this time of year. Food insecurities exist year-round, and gifts made during the holidays can lead to greater involvement. Even if a one-time donation, gifting to organizations such as Second Harvest Food Bank (shfb.org) or Loaves & Fishes (loavesfishes.org) is a beautiful way to mark Thanksgiving.</span></p><p><b><span style="font-family: trebuchet;">Thanksgiving grazing board</span></b></p><p><span style="font-family: trebuchet;">If you’re still uncertain what you can bring to your Thanksgiving, you might want to put together a charcuterie board – cornichons and all. Grazing boards remain all the rage and are ideal opportunities for creativity to let loose with entirely store-bought items.</span></p><p><span style="font-family: trebuchet;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz2UWqI3jX3CL0-2QC8xJfDYigTC3gCRPKsLL5lAZhHwMgvOU_Xdangoz1MGcE5erqS1Dbctth5m4cLpnbC9QciXHWR2WXIvHcNHSuDgjWEEHBLXa3dOeKNs-U9W2_SgBmA1j-Esnl4e5XR6DjqmUh2hP59bZ03p0jLijd8UPiwLw2LcCVweEjP_kg/s4032/IMG_5224.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz2UWqI3jX3CL0-2QC8xJfDYigTC3gCRPKsLL5lAZhHwMgvOU_Xdangoz1MGcE5erqS1Dbctth5m4cLpnbC9QciXHWR2WXIvHcNHSuDgjWEEHBLXa3dOeKNs-U9W2_SgBmA1j-Esnl4e5XR6DjqmUh2hP59bZ03p0jLijd8UPiwLw2LcCVweEjP_kg/w300-h400/IMG_5224.jpg" width="300" /></a></span></div><span style="font-family: trebuchet;">I strive to create grazing boards that entice all the taste buds and offer something for everyone. I include marinated, fermented, dried and fresh items. I use briny and creamy, sweet and savory treats. I also like to focus on the colors of the board. Choosing items within the color palette of autumn is particularly appealing for a Thanksgiving spread.</span><p></p><p><span style="font-family: trebuchet;">My board will include white stilton cheese with cranberries, sage derby, truffle mousse pate, herb chevre, sweet and savory pumpkin preserve, salami, rosemary ham, cornichons, dried apricots, fresh raspberries, tarragon Dijon mustard, cheese sticks and various crackers – all of which are available at Trader Joe’s.</span></p><p><br /><span style="font-family: trebuchet;"><br /></span></p><p><b><span style="font-family: trebuchet;">Turkey Day wine picks</span></b></p><p><span style="font-family: trebuchet;">As for the wine, likely someone in your family or friend group has a passion for picking the perfect bottle – maybe something from their wine cellar they are generously sharing or a selection from a local shop.</span></p><p><span style="font-family: trebuchet;">I was especially excited by the made-for-the-day wine recommendations from wine department manager Emmett Welch of Draeger’s in Los Altos, because each bottle is the result of a winemaker collaboration, adding an extra layer of meaningfulness. Moreover, they are expertly paired with the meal.</span></p><p><span style="font-family: trebuchet;">I think sparkling wine is the little black dress of wines – it goes with just about everything. Welch’s recommendation for this Thanksgiving will delight. Racines NV (2018) Sparkling Wine Grand Reserve ($69.99), from the Santa Rita appellation of California, has intimate connections to France.</span></p><p><span style="font-family: trebuchet;">“This wine is really interesting. It’s an incredible example of sparkling wine from our Central Coast. Rich and creamy with a lingering finish and good minerality, it will pair with everything from soup to nuts. It has a great story, too,” Welch said.</span></p><p><span style="font-family: trebuchet;">The wine is a made by a wine dream team. Justin Tyler Willett of Tyler Winery in Santa Rita joined forces with esteemed winemakers from France, Étienne de Montille and Brian Sieve of Burgundy and Rodolphe Péters of Champagne.</span></p><p><span style="font-family: trebuchet;">“The meal itself can be tricky when it comes to wine pairing, because of all the flavors of the day. But Zinfandel is a solid choice,” Welch told me. “This year, I’m excited by a Zinfandel with deep Sonoma County heritage. 2018 Once & Future Bedrock Vineyard Zinfandel ($51.99) is made by Joel Peterson, who rose to winemaker stardom with his former label, Ravenswood. His focus is still on what made Ravenswood so successful – old-vine Zinfandel and family. The fruit is sourced from Bedrock Vineyard, which he owns with his son, Morgan Twain-Peterson.”</span></p><p><span style="font-family: trebuchet;">The 2018 Once & Future Bedrock Vineyard Zinfandel is a big and strapping wine that will electrify bold wine drinkers. Draeger’s also carries a red blend produced by Morgan Twain-Peterson. The 2018 Bedrock Wine Co. Red Wine ($49.99) is intense and exciting with deep raspberry and layers of spice. Also made with fruit from their more than 130-year-old vines, it is a field blend with a Zinfandel focus and Carignan and Mataro expertly included.</span></p><p><span style="font-family: trebuchet;">Placed side-by-side on Draeger’s wine shelves, it would be a treat to purchase both bottles and enjoy a vineyard vertical tasting at your Thanksgiving.</span></p><p><span style="font-family: trebuchet;">I’ve yet to add a member to our social circle or family who is passionate about doing the dishes. But one can hope! In the meantime, I have family who appreciate my efforts in the kitchen enough that they always jump in to clean up without complaint. This is such a gift to me.</span></p><p><b><span style="font-family: trebuchet;">Pumpkin Chiffon Pie</span></b></p><p><span style="font-family: trebuchet;">I ate this pie on every one of my childhood Thanksgivings. I didn’t even know that other versions existed. I was rather dubious when I first encountered the more traditional pie. This is my all-time favorite holiday dessert, in part because I’ve never made it myself. I don’t enjoy baking.</span></p><p><span style="font-family: trebuchet;">While I often like to prepare every aspect of a meal (food is a way to express love for me), I’m more than happy to outsource this pie to others. If you’re not a fan of baking, don’t let that stop you from trying this pie. It really is fabulous. Seek out the dinner guest you know enjoys baking and send them the recipe.</span></p><p><span style="font-family: trebuchet;">Graham cracker crust</span></p><p></p><ul style="text-align: left;"><li><span style="font-family: trebuchet;">1 1/2 cups graham cracker crumbs</span></li><li><span style="font-family: trebuchet;">1/4 cup sugar</span></li><li><span style="font-family: trebuchet;">6 tablespoons unsalted butter, melted</span></li></ul><p></p><p><span style="font-family: trebuchet;">Filling</span></p><p></p><ul style="text-align: left;"><li><span style="font-family: trebuchet;">1 3/4 cups pumpkin puree</span></li><li><span style="font-family: trebuchet;">1 cup dark-brown sugar</span></li><li><span style="font-family: trebuchet;">1/2 teaspoon each: salt, ginger, nutmeg</span></li><li><span style="font-family: trebuchet;">1 teaspoon cinnamon</span></li><li><span style="font-family: trebuchet;">1 envelope unflavored gelatin</span></li><li><span style="font-family: trebuchet;">3 eggs, separated</span></li><li><span style="font-family: trebuchet;">1 cup heavy cream</span></li></ul><p><span style="font-family: trebuchet;">Preheat oven to 350 F.</span></p><p><span style="font-family: trebuchet;">Blend together graham cracker crumbs, sugar and melted butter and press into 9-inch pie pan. Bake crust 8-10 minutes.</span></p><p><span style="font-family: trebuchet;">While crust bakes, make filling.</span></p><p><span style="font-family: trebuchet;">In saucepan over medium heat, combine pumpkin, sugar, salt, spices, gelatin and egg yolk. Stirring with whisk the entire time, bring mixture to boil. Remove from heat and allow to cool completely.</span></p><p><span style="font-family: trebuchet;">Beat egg whites to stiff peaks. Whip cream. Then fold whipped cream and egg whites into custard mixture. Mound in cooled pie shell and chill.</span></p><p><span style="font-family: trebuchet;">Can be made a day ahead.</span></p><p><span style="font-family: trebuchet;">(originally published in the<a href="https://www.losaltosonline.com/food/give-what-you-give-thanks-for-bringing-talents-to-the-thanksgiving-table/article_f881cb94-5ff4-11ed-a947-7f62dbc39bb0.html"> Los Altos Town Crier</a>)</span></p>WriteYumhttp://www.blogger.com/profile/02037454496625995839noreply@blogger.com0tag:blogger.com,1999:blog-2930076298617661762.post-78703121105899504382022-10-27T09:52:00.001-07:002022-10-27T14:05:48.134-07:00No tricks, just treats for Halloween wines<span style="font-family: trebuchet; font-size: medium;"><span face=""trebuchet ms" , sans-serif"><i><br /></i></span>
<span face=""trebuchet ms" , sans-serif"><i>Bellows and boos, Halloween draws near!</i></span><br />
<span face=""trebuchet ms" , sans-serif"><i>Raise a glass with friends and a ghoulish cheer!</i></span><br />
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<span style="font-family: trebuchet; font-size: medium;"><span face=""trebuchet ms" , sans-serif">At our house, Oct. 31 has become a night to get together with other families for an autumn shindig. While some of the adults make the neighborhood rounds with the kids, others stay home to pass out goodies. Then it’s all back together again at the end of the trick-or-treating session. As the costume-clad kiddos sort candy and swap stories, the adults enjoy treats of our own.</span><br />
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<span face=""trebuchet ms" , sans-serif">In honor of the spooky evening, I like to serve wines with mysterious appeal – adding to the general sense of suspense that comes with Halloween.</span><br />
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<span face=""trebuchet ms" , sans-serif">There needn’t be any mystery in choosing appropriate wines for your festivities, however. Los Altos-based Draeger’s Market wine consultant Gregory Peebles recommended two unexpected and alluring wines for the hallowed eve. And the wine steward at Andronico’s in Rancho Shopping Center, Kristopher O’Rourke, provided a great choice for those shopping that market’s wine aisles.</span><br />
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<span face=""trebuchet ms" , sans-serif">Peebles’ first recommendation is the 2013 Maximin Grünhäuser Brut Riesling ($41.99). Peebles believes that because this is a sparkling Riesling, it will be a surprising treat for all guests.</span><br />
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<span face=""trebuchet ms" , sans-serif">“Made using the traditional champagne process, called ‘méthode champenoise,’ this Riesling is enticing and electric. Wonderful fruit characteristics of apple, pear, nectarine, peach make this wine a sparkling star,” he said.</span><br />
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<span face=""trebuchet ms" , sans-serif">For a red wine option, Peebles recommends the 2014 I. Brand & Family Cabernet Franc ($29.99).</span><br />
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<span face=""trebuchet ms" , sans-serif">“This small-lot, single-vineyard Cabernet Franc has bewitching aromas of African violet,” he said. “This wine is versatile and elegant, with flavors of ripe blueberry and herbs on the palate.”</span><br />
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<span face=""trebuchet ms" , sans-serif">From Andronico’s wine shelves, wine merchant O’Rourke recommends the 2012 Carne Humana Napa Valley red wine ($34.99).</span><br />
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<span face=""trebuchet ms" , sans-serif">“The wine has a perfectly eerie name for the evening, but what is in the bottle is just as wonderful,” he said.</span><br />
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<span face=""trebuchet ms" , sans-serif">Carne Humana is a wickedly delicious blend of Petite Sirah, Zinfandel, Petit Verdot and Syrah. Who’d have thought this unorthodox mix could be so good? It’s masterful: fragrant and voluptuous, loads of dark chocolate and licorice on the nose, lashings of blackberry and anise notes and a lingering finish.</span><br />
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<span face=""trebuchet ms" , sans-serif">“If you’re able to score some of the Halloween trick-or-treating chocolate yourself, this is the perfect wine to pair with the candy,” O’Rourke added.</span><br />
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<span face=""trebuchet ms" , sans-serif">Cheeses and nuts would be wonderful with these wines. I also like to make a warm dinner for eating in stages and on the go. In years past, I’ve kept a crockpot of soup or chili going all evening.</span><br />
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<span face=""trebuchet ms" , sans-serif">This year I plan to make Parsnip and Pancetta Risotto (see recipe at right). The ideal-for-an-October-evening flavors pair well with the wines recommended here. Plus, it’s a dish that can happily balance on laps for those giving out treats and admiring costumes.</span><br />
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<span face=""trebuchet ms" , sans-serif">PARSNIP AND PANCETTA RISOTTO</span><br />
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<li><span style="font-family: trebuchet; font-size: medium;">1 pound parsnips, cored and diced</span></li>
<li><span style="font-family: trebuchet; font-size: medium;">1/4 cup olive oil</span></li>
<li><span style="font-family: trebuchet; font-size: medium;">1 cup cubed pancetta (approximately 3 ounces)</span></li>
<li><span style="font-family: trebuchet; font-size: medium;">3 garlic cloves, minced</span></li>
<li><span style="font-family: trebuchet; font-size: medium;">2 medium leeks, white part diced</span></li>
<li><span style="font-family: trebuchet; font-size: medium;">2 cups Arborio rice</span></li>
<li><span style="font-family: trebuchet; font-size: medium;">Small pinch saffron</span></li>
<li><span style="font-family: trebuchet; font-size: medium;">1 cup dry white wine</span></li>
<li><span style="font-family: trebuchet; font-size: medium;">5 cups chicken broth</span></li>
<li><span style="font-family: trebuchet; font-size: medium;">1 tablespoon butter</span></li>
<li><span style="font-family: trebuchet; font-size: medium;">Parmigiano-Reggiano cheese, freshly grated</span></li>
<li><span style="font-family: trebuchet; font-size: medium;">Salt and pepper to taste</span></li>
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<span style="font-family: trebuchet; font-size: medium;"><span face=""trebuchet ms" , sans-serif">Parboil parsnips in water for 3-5 minutes, then place on paper towel to drain. In separate pot, heat wine, chicken broth and saffron. Season with salt and pepper to taste.</span><br />
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<span face=""trebuchet ms" , sans-serif">In large sauté pan, brown pancetta in small amount of olive oil over medium heat. Remove and drain pancetta. Add additional olive oil to pan and sauté leeks, garlic and drained parsnips for 5 minutes. Remove and set aside.</span><br />
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<span face=""trebuchet ms" , sans-serif">Pour remaining olive oil into pan. Add rice and stir to coat with olive oil. Slowly ladle in 1 cup at a time of hot broth mixture, stirring constantly and maintaining an even simmer. As soon as broth is absorbed, add another ladleful (cooking time should be approximately 18 minutes).</span><br />
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<span face=""trebuchet ms" , sans-serif">Fold in parsnip, leek, garlic mixture and pancetta. Add butter and grated cheese. Serve immediately and offer additional cheese.</span></span><div><span face=""trebuchet ms" , sans-serif" style="font-family: trebuchet; font-size: medium;"><br /></span></div><div><span face=""trebuchet ms" , sans-serif"><span face=""trebuchet ms" , sans-serif" style="font-family: trebuchet; font-size: medium;"><i>(written for the <a href="http://www.losaltosonline.com/special-sections2/sections/food-a-wine/53870-" target="_blank">Los Altos Town Crier</a>)</i></span><br /></span></div>WriteYumhttp://www.blogger.com/profile/02037454496625995839noreply@blogger.com0tag:blogger.com,1999:blog-2930076298617661762.post-91831506205058640882022-10-14T09:37:00.001-07:002022-10-14T09:37:26.715-07:00Fall traditions honor ancestors with food and wine<p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_oPkHv-xZOJ74vSkpXz41EZrGdhPGHFPq1PsqJwW15WhyqtDMWKTSnhFCtnjLDMjutvWrZbw3f4kizFv9fxM3LeaHTxvgEv4zIN_gRRPnWoCP50CChWx582B8a0TnjrhgwjrQhbQYT0ZLfZ0NYcmR8yx238ard6L2gwCrR6jPXSZBAIYp09cxYDQ0/s4032/IMG_4948%20(1).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: verdana;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_oPkHv-xZOJ74vSkpXz41EZrGdhPGHFPq1PsqJwW15WhyqtDMWKTSnhFCtnjLDMjutvWrZbw3f4kizFv9fxM3LeaHTxvgEv4zIN_gRRPnWoCP50CChWx582B8a0TnjrhgwjrQhbQYT0ZLfZ0NYcmR8yx238ard6L2gwCrR6jPXSZBAIYp09cxYDQ0/w480-h640/IMG_4948%20(1).jpg" width="480" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://teacmorvineyardspopup.com/store/product/p_3013608" target="_blank"><span style="font-family: verdana;">Teac Mor Vineyards 2021 Cuvée Joanne Rosé</span></a></td></tr></tbody></table></p><p><span style="font-family: verdana;">We call the season of autumn “fall” in the United States. It is the falling of the leaves from the trees that earned the transitional season this fittingly literal name. The act of trees losing their leaves makes the season one of loss within nature.</span></p><p><span style="font-family: verdana;">As I walk along the trail by my house, I find myself marveling at how nature makes use of its losses. The leaves falling now will become part of the soil and bring the new growth of spring. Unharvested produce, heavy in ripeness, will fall to the ground and reseed. Squirrels and birds busy themselves storing away falling nuts and seeds to feed themselves through winter.</span></p><p><span style="font-family: verdana;">As it turns out, we humans often use the months between summer and winter as a time to mark loss, too. Cultural holidays and beliefs around grief often have connections to autumn. In Chinese medicine, fall is seen as a season of grief. Religious celebrations from a spectrum of faiths provide opportunities for honoring and remembering lost ones. Obon, Dia de los Muertos and All Souls Day are all holidays focused on recalling our departed ancestors and friends.</span></p><p><span style="font-family: verdana;">The traditions of these celebrations vary, but they have in common the view that grief shouldn’t be something we try to leave behind. Rather, we carry grief with us and often watch it evolve throughout our lives. Our losses can nestle down inside of us. They can be a critical aspect of each day we live and of our futures. My grief can at times bring joy to my day as I feel my departed family and friends alive within the life I’m living and food I’m enjoying.</span></p><p><span style="font-family: verdana;">I find food a powerful way to feel nurtured by those whom I’ve lost. Recipes can lovingly tether my present to my past and allow me to share aspects of lost ones with new friends and family.</span></p><p><span style="font-family: verdana;">I’m a big fan of serving pastas and pizzas in fall. Both serve as fabulous canvases for the season’s produce. And both can be paired with my two favorite<a href="https://teacmorvineyardspopup.com/store/product/p_3013606" target="_blank"> fall wines</a> – <a href="https://teacmorvineyardspopup.com/store/product/p_2870085" target="_blank">Pinot Noir</a> and <a href="https://teacmorvineyardspopup.com/store/product/p_3013608" target="_blank">rosé</a>.</span></p><p><span style="font-family: verdana;">Pinot Noir is a true food- and wine-pairing hero. Pairing equally well with vegetable dishes, such as mushroom ragu over polenta, as it does with braised or roasted meats, the red and often baking-spiced fragrant wine is always welcome at my fall table.</span></p><p><span style="font-family: verdana;">While we often think of rosé as a summertime drink, dry versions of the wine are perfect paired with the many flavors of fall, including the vast array of ingredients represented at the Thanksgiving table.</span></p><p><span style="font-family: verdana;">Fall is also a season of truly exciting produce. Glorious squashes, nutty cauliflower, sweet raspberries and earthy Brussels sprouts are all at their freshest this time of year. Having a community-supported agriculture or in-season produce delivery subscription makes sourcing the best ingredients easier.</span></p><p><span style="font-family: verdana;">Of the many options out there, I’m a fan of <a href="https://www.jeannie-girl.com/" target="_blank">Jeannie Girl</a>. What sets Jeannie’s business apart is her focus on the power of food to heal and sustain good health. She gives personal attention to each weekly box. She works directly with farmers, following the growing season of her products and sourcing from farms up and down California. I’ve been introduced to several new-to-me fruits and vegetables, including the kabocha squash that stars in my carbonara recipe below.</span></p><p><b><span style="font-family: verdana;">Kabocha Squash Carbonara</span></b></p><p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQHqlZ9Zpeb70_1LC0oWMOVLtGgyGodxZn-MDhMP4Jp7ej0HrxTpIhCpkWYAF53l9BEVKrKblHuILH7NIoLO2SAl5xvYb5wN2S1egkZw_VASKohqcpVllQUgboWU4cy13kQw8WtZAT8V5BuK7Soqp9IbzwbqiuXxvEJl27cITUizOQsIwz4WgbEvY0/s4032/IMG_5053.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQHqlZ9Zpeb70_1LC0oWMOVLtGgyGodxZn-MDhMP4Jp7ej0HrxTpIhCpkWYAF53l9BEVKrKblHuILH7NIoLO2SAl5xvYb5wN2S1egkZw_VASKohqcpVllQUgboWU4cy13kQw8WtZAT8V5BuK7Soqp9IbzwbqiuXxvEJl27cITUizOQsIwz4WgbEvY0/s320/IMG_5053.jpg" width="240" /></span></a></b></div><p></p><p><span style="font-family: verdana;">My mom, a fabulous home cook, made the most incredible pasta carbonara. My version pays homage to hers with plenty of autumnal flair. I’m certain she’d love it, though she might suggest I add a bit more black pepper. This pasta dish is full of salty, sweet, tangy and fresh flavors that are made all the more glorious with a glass of Pinot Noir from Sonoma County.</span></p><p><span style="font-family: verdana;">• 1- to 2-pound kabocha squash, peeled and seeded</span></p><p><span style="font-family: verdana;">• 1/8 teaspoon nutmeg</span></p><p><span style="font-family: verdana;">• 1/8 teaspoon paprika</span></p><p><span style="font-family: verdana;">• 3-4 whole sage leaves</span></p><p><span style="font-family: verdana;">• 5 slices thick-cut Canadian or Irish bacon</span></p><p><span style="font-family: verdana;">• 1 small yellow onion, diced</span></p><p><span style="font-family: verdana;">• 2 egg yolks</span></p><p><span style="font-family: verdana;">• 2 tablespoons fresh sage, chopped</span></p><p><span style="font-family: verdana;">• 1/4 cup Parmesan cheese, grated</span></p><p><span style="font-family: verdana;">• Salt and pepper to taste</span></p><p><span style="font-family: verdana;">• 1 pound whole-wheat spaghetti (1 cup pasta cooking water reserved for sauce)</span></p><p><span style="font-family: verdana;">Preheat oven to 425 F.</span></p><p><span style="font-family: verdana;">Cut kabocha squash into 1/2-inch cubes. Place cut squash on parchment-paper-lined baking sheet. Drizzle with olive oil, then sprinkle with nutmeg, paprika, salt and pepper, and scatter a few sage leaves atop.</span></p><p><span style="font-family: verdana;">Place in oven and roast 25 minutes or until squash is tender and slightly browned. Remove from oven and set aside (this step can be done the day before).</span></p><p><span style="font-family: verdana;">Boil large pot of water.</span></p><p><span style="font-family: verdana;">In large skillet, brown bacon, then remove bacon and set aside. Drain fat from pan. Return pan to burner and add 1 tablespoon olive oil to pan. Add chopped onion and sauté 5-7 minutes or until slightly translucent. Add chopped sage and cooked squash and sauté briefly.</span></p><p><span style="font-family: verdana;">Cook spaghetti according to package directions.</span></p><p><span style="font-family: verdana;">While pasta is cooking, return bacon to pan and ladle 1 cup pasta cooking water over bacon. Remove pan from heat. Drain pasta and add to pan. Add egg yolks and toss to incorporate fully. Add cheese, herbs, salt, pepper.</span></p><p><span style="font-family: verdana;">Serve immediately.</span></p><p><b><span style="font-family: verdana;">Margherita Pizza</span></b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF2-k-GpYy-fhrd7ux5SAgVW3IO0Swjkfcr6Eyynm1PXb7mzCQypCT69_ZOqEygpA_h9XeCwle_aFRM_PIoeWW7T0k2DJrvTeDONMEFEXZGi9LuTaeZ-ODLKa019f6J3l6blEuk7WYytS4Tr7DGZVYfQLbjGm7z5A-aayuUd20rjoMNVz1k_ST1GqU/s1990/IMG_2560.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1417" data-original-width="1990" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF2-k-GpYy-fhrd7ux5SAgVW3IO0Swjkfcr6Eyynm1PXb7mzCQypCT69_ZOqEygpA_h9XeCwle_aFRM_PIoeWW7T0k2DJrvTeDONMEFEXZGi9LuTaeZ-ODLKa019f6J3l6blEuk7WYytS4Tr7DGZVYfQLbjGm7z5A-aayuUd20rjoMNVz1k_ST1GqU/w320-h228/IMG_2560.jpg" width="320" /></span></a></div><span style="font-family: verdana;">Pizza was a signature dish of my mom’s. Many childhood friends make her dough and re-create her pizzas at their homes. This fact fills me with gratitude. At my house, we top her dough with margherita pizza ingredients and pair it with a glass of rosé.</span><p></p><p><span style="font-family: verdana;">This year, the meal is all the more reminiscent of my mom because of the particular rosé we enjoy it with. The<a href="https://teacmorvineyardspopup.com/store/product/p_3013608" target="_blank"> 2021 Teac Mor Cuvée Joanne Rosé of Pinot Noir</a> ($22) is a wine my family has produced in remembrance of our mom, Joanne. Fresh and vibrant, with delicate floral aromas, lychee on the palate and exhilarating minerality, it is utterly fabulous with the pizza. Made better still if enjoyed while watching her team, the 49ers.</span></p><p><span style="font-family: verdana;">• 1 12-inch round pizza dough, store-bought or <a href="http://www.writeyum.com/2016/04/raising-dough-on-rainy-day.html" target="_blank">homemade</a></span></p><p><span style="font-family: verdana;">• 1 tablespoon olive oil</span></p><p><span style="font-family: verdana;">• 1/4 cup favorite pizza sauce</span></p><p><span style="font-family: verdana;">• 3 ounces fresh mozzarella</span></p><p><span style="font-family: verdana;">• 6 basil leaves, roughly torn</span></p><p><span style="font-family: verdana;">• Red pepper flakes to taste</span></p><p><span style="font-family: verdana;">Preheat oven to 500 F (or as hot as your oven will go).</span></p><p><span style="font-family: verdana;">Roll out dough, place on pizza pan and brush with olive oil. Spoon sauce across dough. Scatter on cheese and torn basil.</span></p><p><span style="font-family: verdana;">Cook 10-12 minutes, keeping an eye on pizza to determine doneness. Remove from oven. Let rest 5 minutes before slicing. Serve with red pepper flakes if desired.</span></p><p><span style="font-family: verdana;">(written for the <a href="https://www.losaltosonline.com/food/fall-traditions-honor-ancestors-with-food-and-wine/article_cee41f8e-4a4c-11ed-bfec-dba72f60e02e.html" target="_blank">Los Altos Town Crier</a>)</span></p>WriteYumhttp://www.blogger.com/profile/02037454496625995839noreply@blogger.com0tag:blogger.com,1999:blog-2930076298617661762.post-37881944697816123422022-09-30T10:12:00.000-07:002022-10-01T10:03:54.845-07:00Garden recipes and meal planning start the school year off right<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">(Written for the <a href="https://www.losaltosonline.com/special-sections2/sections/food-a-wine/60594-garden-recipes-and-meal-planning-start-the-school-year-off-right" target="_blank">Los Altos Town Crier</a>)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">It’s a time of ripening. Tomatoes, corn, squash and melon are reaching full readiness at seemingly the precise same moment in our backyard vegetable boxes. After months of watering and waiting, it feels nearly miraculous that there is actual food on the vines. Or perhaps that is just the awe of a mediocre-at-best gardener.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Indoors, things are reaching a more complete state, too. Kids, ripe from a summer of equal parts adventure and boredom, are at their peak condition for taking on a new year of school.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">I watch in amazement as they tear tags off just-bought clothes, wrap up summer homework assignments and discuss morning routines – hardly believing we’ve reached the end of summer break. Here again, I wonder if my astonishment at the arrival of the school year start is the result of my equally mediocre ability to keep a schedule.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Regardless, after a summer of enjoyable time spent with my kids and my garden, it’s thrilling to watch the next step for both.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Using the vegetables we’ve grown adds not just comfort, but a sense of “wow, we grew this” pride to our family meals. What’s more, a little meal planning will help ease our transition into the fuller schedules and commitments a new school year brings.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">While meal planning can be a bit casual through summer, I try to start the new school year off with a renewed dedication to organization and to adding Meatless Monday back into our dinnertime routine.</span></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;">GRILLED CORN, AVOCADO AND MINT SALAD</span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">A great side with meat dishes or bean chili, my Grilled Corn, Avocado and Mint Salad becomes the star of dinner when served alongside <a href="https://www.themidwifeandthebaker.com/" target="_blank">Midwife and the Baker’s</a> Whole Spelt bread toasted and topped with chevre.</span></div>
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<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">4 ears fresh corn, shucked</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">2 avocados, diced</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Handful of fresh mint</span></li>
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<strong><span style="font-family: "trebuchet ms" , sans-serif;">Lime vinaigrette</span></strong></div>
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<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 large shallot, diced</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Juice of 1 lime</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1/4 cup olive oil</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">2 teaspoons honey</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1/4 teaspoon ground cumin</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 garlic clove, minced</span></li>
</ul>
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<span style="font-family: "trebuchet ms" , sans-serif;">Heat grill on high 10 minutes. Place corn directly on grill, cover and cook 10 minutes, turning periodically. While corn is cooking, make vinaigrette by combining all ingredients in mason jar and shaking with gusto.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Remove corn from grill and let sit a few minutes to cool slightly. Place dish towel on chopping block. Stand each ear of corn up on its end atop towel. Using serrated knife, cut off kernels by running knife from top to bottom of ear. Use towel to transfer kernels to serving bowl.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Add avocado and vinaigrette and mix through. Add mint leaves and toss to combine.</span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif; text-transform: uppercase;"><b>SYLVANER PAIRING</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Corn, with its sweet and buttery nature, is an easy vegetable to pair with wine. Basic corn on the cob goes great with an unoaked Chardonnay. In this corn salad, I look to the other ingredients in the dish and the preparation of the corn to determine a perfect pairing.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Smoke from the grilling and the addition of the avocado make this salad a fantastic friend to the German white wine Sylvaner, which is light and refreshing. If you are a clean and crisp white wine fan, Sylvaner is a varietal you should introduce yourself to. Try a <a href="https://www.klwines.com/p/i?i=1365186" target="_blank">2015 Charles Baur Sylvaner Alsace</a> ($13.99) – the delicate green-apple aroma and beautiful stone-fruit flavors are so tasty when enjoyed with this summer salad.</span></div>
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<b>ROASTED CHERRY TOMATO PASTA</b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">This quick dinner is a great way to consume a glut of tomatoes. The red jewels become caramelized through the roasting, which adds intensity to their natural sweetness. The addition of Aleppo pepper creates depth in the resulting sauce. While the recipe calls for cherry tomatoes, you can use all varieties, shapes and sizes of very-ripe tomatoes. I cut larger tomatoes into bite-size pieces prior to roasting.</span></div>
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<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">6 cups cherry tomatoes of all shapes and sizes</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Hefty glug of good olive oil</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">4 cloves garlic, whole and unpeeled</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1-3 teaspoons Aleppo pepper</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Sea salt to taste</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">10 basil leaves, torn</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 pound spaghetti</span></li>
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<span style="font-family: "trebuchet ms" , sans-serif;">Preheat oven to 425 F. Scatter tomatoes in large baking dish. Drizzle olive oil evenly over, add garlic sprinkle, pepper and salt, and toss well to combine. Roast in oven 20-25 minutes.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">While tomatoes are roasting, cook spaghetti according to package directions. Drain pasta, reserving 1/2 cup pasta water to add to sauce as needed.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Remove tomatoes from oven and using fork, mash to release juices.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Pour pasta over tomatoes, add 1/4 cup water to start, and more if needed to achieve desired sauce thickness. Add torn basil leaves and toss well.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Serve immediately.</span></div>
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<b>ROSÉ ACCOMPANIMENT</b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">In general, a pasta with red sauce calls for a big red wine. This summery dish is best served beside a Rosé. While the tomatoes are roasted, they still retain enough fresh-from-the-vine attributes that a Rosé is ideal. I like the <a href="https://www.klwines.com/p/i?i=1424266" target="_blank">2018 Tenuta Sant’Antonio Scaia Rosato Veneto ($11.99)</a>, made with the Italian red wine varietal Rondinella. The wine is full of zing and herbal notes – just like the roasted tomatoes.</span></div>
WriteYumhttp://www.blogger.com/profile/02037454496625995839noreply@blogger.com1tag:blogger.com,1999:blog-2930076298617661762.post-34889332710262945172022-08-10T11:28:00.002-07:002022-10-27T14:16:12.785-07:00Feed: Faux Pho (cooking with kids)<span face=""trebuchet ms" , sans-serif">(written for <a href="https://www.losaltosonline.com/images/magazine/Family_Spotlight_022217.pdf" target="_blank">Family Spotlight</a> magazine) </span><br />
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<span face=""trebuchet ms" , sans-serif">Here are a few things about me as a mom: I’ve forgotten to buy milk twice in the same day. I’ve also forgotten practice times, birthday parties and orthodontist appointments.</span><br />
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<span face=""trebuchet ms" , sans-serif">I lose my keys and my temper every week. I give big hugs and sincere apologies.</span><br />
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<span face=""trebuchet ms" , sans-serif">On Fridays, I watch the clock pretty intensely, waiting for 6 p.m. to roll around so that I can pour myself a glass of wine. My eyes fill with tears regularly simply because I’m overwhelmed by how much I love my family.</span><br />
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<span face=""trebuchet ms" , sans-serif">My favorite things include impromptu kitchen dance parties, sloppy kid kisses and cake for breakfast. Sometimes it really bothers me that my kids are getting older. I realize that I can’t do anything about it but grow with them.</span><br />
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<span face=""trebuchet ms" , sans-serif">I know plenty of wise moms I rely on to help me with just about everything. One such friend advised that as soon as children prove that they can complete a task all on their own, never do it for them again.</span><br />
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<span face=""trebuchet ms" , sans-serif">I’ve been a mom long enough that I don’t put a lot of weight into the idea of "never," but I do plan to teach my kiddos how to make my Faux Pho (pronounced "fuh") recipe all by themselves. Then, as soon as they prove that they can make the aromatic, soul-nourishing, body-warming, bad-day-evaporating pho, I am going to have them make it for me as often as is reasonable. For starters, we’ll cook the soup together.</span><br />
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<span face=""trebuchet ms" , sans-serif">I call this a Faux Pho because it’s my attempt to re-create a soup we enjoy at a local restaurant. I’m pretty certain it varies greatly from authentic versions of the Vietnamese one-pot meal, but we’re big fans nonetheless.</span><br />
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<span face=""trebuchet ms" , sans-serif">Kids can wash vegetables, peel and grate carrots, and mix and form the meatballs. They can assemble the broth, too. I’ll do the work that requires knives. And we’ll all decide on what garnishes we want to make our bowls of our Faux Pho just right.</span><br />
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<span face=""trebuchet ms" , sans-serif"><b>FAUX PHO</b></span><br />
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<span face=""trebuchet ms" , sans-serif">NOTE: Special thanks to my mother/son recipe testing pit crew, S.A.J.T. They tried it out so you can be sure it works : ) </span><br />
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<span face=""trebuchet ms" , sans-serif">Meatballs</span><br />
<ul>
<li><span face=""trebuchet ms" , sans-serif">1 pound ground pork or chicken thigh meat</span></li>
<li><span face=""trebuchet ms" , sans-serif">1 tablespoon reduced-sodium soy sauce</span></li>
<li><span face=""trebuchet ms" , sans-serif">3 green onions, cleaned and white portion thinly sliced</span></li>
<li><span face=""trebuchet ms" , sans-serif">1 clove garlic, finely minced</span></li>
<li><span face=""trebuchet ms" , sans-serif">1 teaspoon ginger, finely grated</span></li>
<li><span face=""trebuchet ms" , sans-serif">1/2 teaspoon five-spice powder</span></li>
<li><span face=""trebuchet ms" , sans-serif">Kosher salt</span></li>
<li><span face=""trebuchet ms" , sans-serif">Pepper, freshly ground</span></li>
</ul>
<span face=""trebuchet ms" , sans-serif">Place all ingredients in medium-sized bowl. Combine using rubber spatula or your hands. Set aside until broth is prepared.</span><br />
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<span face=""trebuchet ms" , sans-serif">Broth</span><br />
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<span face=""trebuchet ms" , sans-serif">Wrap and tie in cheesecloth:</span><br />
<ul>
<li><span face=""trebuchet ms" , sans-serif">1 whole cinnamon stick</span></li>
<li><span face=""trebuchet ms" , sans-serif">3 whole cloves</span></li>
<li><span face=""trebuchet ms" , sans-serif">2 whole star anise</span></li>
</ul>
<ul>
<li><span face=""trebuchet ms" , sans-serif">6 cups <a href="http://www.writeyum.com/2017/01/a-tale-of-one-chickenand-three-dinners.html" target="_blank">chicken broth (homemade is extra yum)</a></span></li>
<li><span face=""trebuchet ms" , sans-serif">2 tablespoons reduced-sodium soy sauce</span></li>
<li><span face=""trebuchet ms" , sans-serif">2 teaspoons sesame seed oil</span></li>
<li><span face=""trebuchet ms" , sans-serif">1 tablespoon ginger, freshly grated</span></li>
<li><span face=""trebuchet ms" , sans-serif">3 carrots, peeled and grated</span></li>
<li><span face=""trebuchet ms" , sans-serif">1 8-ounce package dried rice noodles (available in international food aisle of grocery stores)</span></li>
</ul>
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<a href="https://3.bp.blogspot.com/--QFk2hDI0U0/WLCAqKCfNtI/AAAAAAAAB_s/joQZMg-18QEWWAxEQmEnUy56RwchFfAAwCLcB/s1600/IMG_4012.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://3.bp.blogspot.com/--QFk2hDI0U0/WLCAqKCfNtI/AAAAAAAAB_s/joQZMg-18QEWWAxEQmEnUy56RwchFfAAwCLcB/s640/IMG_4012.JPG" width="640" /></a></div>
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<ul>
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<span face=""trebuchet ms" , sans-serif">In large soup pot or Dutch oven, combine all ingredients before carrots and bring to boil. Reduce heat to low simmer and cook 30 minutes. Remove pot from heat and, using tongs, remove cinnamon stick, cloves and star anise.</span><br />
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<span face=""trebuchet ms" , sans-serif">Using 1-tablespoon ice cream scoop, form "meatballs," adding them directly to broth. Add grated carrots. Return to simmer and cook 15 minutes.</span><br />
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<span face=""trebuchet ms" , sans-serif">In separate pot, prepare rice noodles according to package instructions (usually 1 minute for thin noodles, 4 minutes for wide). Drain and rinse with cold water.</span><br />
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<span face=""trebuchet ms" , sans-serif">Garnish</span><br />
<ul>
<li><span face=""trebuchet ms" , sans-serif">Bean sprouts, cleaned</span></li>
<li><span face=""trebuchet ms" , sans-serif">Lime, cut in wedges</span></li>
<li><span face=""trebuchet ms" , sans-serif">Cilantro leaves, given a rough chop</span></li>
<li><span face=""trebuchet ms" , sans-serif">Mint leaves, given a rough chop</span></li>
<li><span face=""trebuchet ms" , sans-serif">Green onions, diced</span></li>
<li><span face=""trebuchet ms" , sans-serif">Hard-boiled eggs</span></li>
<li><span face=""trebuchet ms" , sans-serif">Chili sauce such as Sriracha</span></li>
</ul>
<span face=""trebuchet ms" , sans-serif">Individualize each bowl for serving. Add noodles to bottom of bowl and cover with broth and meatballs. Garnish to taste.</span><br />
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<span face=""trebuchet ms" , sans-serif"><br /></span>WriteYumhttp://www.blogger.com/profile/02037454496625995839noreply@blogger.com0tag:blogger.com,1999:blog-2930076298617661762.post-58995996425586576932022-08-03T14:07:00.005-07:002022-10-01T09:54:36.353-07:00Savor food memories by serving summer vacation at home<div class="subscriber-preview" style="background-color: white; box-sizing: border-box;"><p style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px;"><span style="color: #444444; font-family: trebuchet;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNj1GCMRz4UBjg9bjcx_m-wWYckF8ixH8xHXrkWxOPN2JutPWj6nsKrfhp-RGbm6qHrK3N3vPc6OneSB9wnh7QLzc1yFPpxQNUmRD-o6e2E12kWjI6HNMoehkjdYTQOiPPFI4PzAwmIk0eshrr4RzJ803Xsu7Z1FyLbwVb0l9ePSM2ificXYkGCdDc/s2048/60463F0C-9DE9-4EB4-9A89-11DA1BBCE4EE.JPG" style="font-family: trebuchet; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNj1GCMRz4UBjg9bjcx_m-wWYckF8ixH8xHXrkWxOPN2JutPWj6nsKrfhp-RGbm6qHrK3N3vPc6OneSB9wnh7QLzc1yFPpxQNUmRD-o6e2E12kWjI6HNMoehkjdYTQOiPPFI4PzAwmIk0eshrr4RzJ803Xsu7Z1FyLbwVb0l9ePSM2ificXYkGCdDc/w640-h640/60463F0C-9DE9-4EB4-9A89-11DA1BBCE4EE.JPG" width="640" /></a></div><span style="color: #444444; font-family: trebuchet;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="subscriber-preview" style="background-color: white; box-sizing: border-box;"><span style="color: #444444; font-family: trebuchet;"><br /></span></div></span><p style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px;"><span style="color: #444444; font-family: trebuchet;"></span></p><p style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px;"><span style="color: #444444; font-family: trebuchet;">Perhaps the best treasure we can bring back from summer travel is the place itself: the new perspective gained, the relaxed times had, the people met, the conversations shared and the food that allowed us to make the place a part of ourselves forevermore.</span></p><p style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px;"><span style="color: #444444; font-family: trebuchet;">When my crew returns from travel, we extend our time away by replicating breakfasts, lunches and dinners we had while on the road. These recipes endure for years, becoming family favorites. When we serve them, we reminisce about our times together and feel ourselves returning to our past holidays with every remindful bite.</span></p><p style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px;"><span style="color: #444444; font-family: trebuchet;">This year, we invited neighbors to a summer potluck where each guest shared a dish from a vacation. For our part, we brought Greece and France alive with fresh produce and cheese.</span></p><p style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px;"><span style="color: #444444; font-family: trebuchet;">Little marbles of chèvre and smoked salmon – or les billes de chèvre coeur au saumon fumé, as they are called in France – made the perfect starter to our catch-up in the back garden. My re-created recipe was inspired by a city park picnic that sits near the top of favorite moments in France this summer.</span></p><p style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px;"><span style="color: #444444; font-family: trebuchet;">Enjoying the herby and earthy cheese bites at home, stories flowed and photos were swiped through as we settled into an evening of remembering and reconnecting. A pitcher of deliciously fragrant and very chilled Pimm’s provided refreshment while enlivening tales of a visit to London steeped in sports drama and political turmoil – Wimbledon was being played and Boris Johnson was resigning.</span></p><p style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px;"><span style="color: #444444; font-family: trebuchet;">Friends grilled mouthwatering chicken thighs that had been drenched in a tangy teriyaki and pineapple marinade for 12 hours. Eating the sticky goodness and listening to their memories of dining oceanside in Maui was so transportive we could all but hear the waves crashing on the shore. There was cowboy caviar to represent a trip to the Southwest and sticky rice shared by friends who didn’t visit but instead hosted guests from Japan.</span></p><p style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px;"><span style="color: #444444; font-family: trebuchet;">I tossed together a Greek salad just moments before serving it and explained that I’d return to Greece for the food alone. I have always maintained that California has the best produce on the planet, but our visit to Crete proved there are other locations for phenomenally fresh fruits and vegetables. Our local farmers’ markets are incredible spots to purchase the freshest of the fresh ingredients for the simple salad that seems to go well with everything.</span></p><p style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px;"><span style="color: #444444; font-family: trebuchet;"><b>Pimm’s Punch</b></span></p><p style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px;"><span style="color: #444444; font-family: trebuchet;">Pimm’s No. 1 is a gin-based, spice- and citrus-infused aperitif brought to us by the Brits. The liqueur is the basis for a refreshing cocktail that includes sliced fruit, herbs and soda. I like versions with ginger beer over lemon-lime soda. I’ve amped up the ginger attributes in the recipe I’m sharing by including Domaine de Canton, a ginger and cognac liqueur.</span></p><p style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px;"><span style="color: #444444; font-family: trebuchet;">• 1 cup Pimm’s No. 1</span></p><p style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px;"><span style="color: #444444; font-family: trebuchet;">• 1 cup Domaine de Canton</span></p><p style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px;"><span style="color: #444444; font-family: trebuchet;">• 3 cups ginger beer</span></p><p style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px;"><span style="color: #444444; font-family: trebuchet;">• Strawberries, sliced</span></p><p style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px;"><span style="color: #444444; font-family: trebuchet;">• Cucumbers, sliced</span></p><p style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px;"><span style="color: #444444; font-family: trebuchet;">• Oranges, sliced</span></p><p style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px;"><span style="color: #444444; font-family: trebuchet;">• Fresh mint leaves</span></p><p style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px;"><span style="color: #444444; font-family: trebuchet;">Fill large pitcher with ice. Pour over Pimm’s and Domaine de Canton. Stir in strawberries, cucumbers, oranges and mint. Stir gently, then add ginger beer and stir once more.</span></p><p style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px;"><span style="color: #444444; font-family: trebuchet;">Serve over more ice in tall glasses.</span></p><p style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px;"><span style="color: #444444; font-family: trebuchet;"><b>Les Billes de Chèvre</b></span></p><p style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px;"><span style="color: #444444; font-family: trebuchet;">Purchased at a local market for a lunch picnic in France, I knew at first bite that I’d be re-creating these little marbles of goat cheese once home. While this version includes smoked salmon and dill, the recipe can easily be altered. Wrap the goat cheese around cherry tomatoes and skewer a basil leaf atop, try dried cherry on the inside and crushed pistachios outside or stuff the marbles with grapes and roll each in crushed pecans. Whatever option you choose, the appetizer can be made and refrigerated up to a day ahead of serving.</span></p><p style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px;"><span style="color: #444444; font-family: trebuchet;">• 4 ounces chèvre at room temperature</span></p><p style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px;"><span style="color: #444444; font-family: trebuchet;">• </span><span style="color: #444444; font-family: trebuchet;">1/4 cup parmesan cheese, grated</span></p><p style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px;"><span style="color: #444444; font-family: trebuchet;">• 2 ounces smoked salmon</span></p><p style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px;"><span style="color: #444444; font-family: trebuchet;">• 1 bunch fresh dill, washed, dried and finely chopped</span></p><p style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px;"><span style="color: #444444; font-family: trebuchet;">Add cheeses to medium-size bowl. Using fork, mash together to create soft paste.</span></p><p style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px;"><span style="color: #444444; font-family: trebuchet;">With slightly damp hands, roll cheese mixture into roughly 1-inch marbles and set aside.</span></p><p style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px;"><span style="color: #444444; font-family: trebuchet;">Cut salmon into small pieces. Take a piece of salmon and gently insert it into cheese marble, reforming ball so that salmon is entirely covered in cheese.</span></p><p style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px;"><span style="color: #444444; font-family: trebuchet;">Finish by rolling each cheese marble in chopped dill.</span></p><p style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px;"><span style="color: #444444; font-family: trebuchet;">Chill at least 30 minutes.</span></p><p style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px;"><span style="color: #444444; font-family: trebuchet;">Just before serving, skewer each marble with a cocktail stick and display on a platter.</span></p><p style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px;"><span style="color: #444444; font-family: trebuchet;"><b>Greek Salad</b></span></p><p style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px;"><span style="color: #444444; font-family: trebuchet;">This classic salad was ubiquitous on menus throughout Crete. Celebrating summer’s most vermillion fruit, the tomato, the salad is a joyful bowl of texture and flavor.</span></p><p style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px;"><span style="color: #444444; font-family: trebuchet;">• 1 medium English cucumber, washed, partially peeled in stripes, then chopped into 1/4-inch pieces</span></p><p style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px;"><span style="color: #444444; font-family: trebuchet;">• 3 medium or 2 large heirloom tomatoes, washed and roughly diced</span></p><p style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px;"><span style="color: #444444; font-family: trebuchet;">• 1 green bell pepper, washed and roughly diced</span></p><p style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px;"><span style="color: #444444; font-family: trebuchet;">• 6-ounce jar kalamata olives, pitted and drained</span></p><p style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px;"><span style="color: #444444; font-family: trebuchet;">• 1 small red onion, peeled and thinly sliced</span></p><p style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px;"><span style="color: #444444; font-family: trebuchet;">• 1-2 blocks good feta cheese</span></p><p style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px;"><span style="color: #444444; font-family: trebuchet;">• Olive oil</span></p><p style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px;"><span style="color: #444444; font-family: trebuchet;">• Red wine vinegar</span></p><p style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px;"><span style="color: #444444; font-family: trebuchet;">• Dried oregano</span></p><p style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px;"><span style="color: #444444; font-family: trebuchet;">• Salt and pepper</span></p><p style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px;"><span style="color: #444444; font-family: trebuchet;">Add all vegetables to large bowl. Use a favorite vinaigrette to toss through, but I simply season to taste with sea salt and freshly cracked pepper and then shake a bit of red wine vinegar, drizzle olive oil and sprinkle a bit of dried oregano over the salad.</span></p><p style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px;"><span style="color: #444444; font-family: trebuchet;">Rather than crumbling and tossing feta through the salad, simply place large pieces atop vegetables. Then, as people serve themselves, they break a chunk of feta off for their portion.</span></p></div>WriteYumhttp://www.blogger.com/profile/02037454496625995839noreply@blogger.com0tag:blogger.com,1999:blog-2930076298617661762.post-48327215975024083722022-06-15T11:00:00.007-07:002022-10-02T11:17:25.835-07:00The unique and amazing story of you<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8iiEM6UrFj5uxWL_CBY8QjLfN4Fx1dhbcVi1SYk5BBrk1A-dWvHbA3FtkShDA3f5GpwEl63i5l3nFwMPgGDnP22pPVD1J7rg9Ngpsg6gkn7GDLXk4sH314OCDh5lBZioiE6a3mNzz_mGmJJKdkTv_MkQ4Ca4-HthvG8fNjcWsur70dgWHt-HdDB1K/s6912/Untitled%20design%20(5).jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3456" data-original-width="6912" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8iiEM6UrFj5uxWL_CBY8QjLfN4Fx1dhbcVi1SYk5BBrk1A-dWvHbA3FtkShDA3f5GpwEl63i5l3nFwMPgGDnP22pPVD1J7rg9Ngpsg6gkn7GDLXk4sH314OCDh5lBZioiE6a3mNzz_mGmJJKdkTv_MkQ4Ca4-HthvG8fNjcWsur70dgWHt-HdDB1K/s320/Untitled%20design%20(5).jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #757575; font-family: sohne, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;">Photo by </span><a class="au is" href="https://unsplash.com/@californong?utm_source=medium&utm_medium=referral" rel="noopener ugc nofollow" style="-webkit-tap-highlight-color: transparent; background-color: white; box-sizing: inherit; font-family: sohne, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;" target="_blank">Nong V</a><span style="background-color: white; color: #757575; font-family: sohne, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;"> on </span><a class="au is" href="https://unsplash.com/?utm_source=medium&utm_medium=referral" rel="noopener ugc nofollow" style="-webkit-tap-highlight-color: transparent; background-color: white; box-sizing: inherit; font-family: sohne, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;" target="_blank">Unsplash</a></td></tr></tbody></table><br /><p></p><p><span style="color: #292929;"><span style="background-color: white; font-size: 20px; letter-spacing: -0.06px;">Each year, I have a cherished opportunity to speak with teens who are transitioning from middle school to high school. I hope to impress upon them the power and importance of self-compassion. I believe self-compassion is fundamental in succesfully navigating the psychological challenges of the teen years. I use as an anology writing and ink, as I share the following:</span></span></p><p><span style="color: #292929;"><span style="background-color: white; font-size: 20px; letter-spacing: -0.06px;">Our lives are stories that we ourselves write simply through the act of living our lives. Your story may be that you are a: teen, sibling, friend, student, athlete, artist, musician, etc. But before we write a single word, each page of our life holds our pure essence: our divine selves, our souls.</span></span></p><p><span style="color: #292929;"><span style="background-color: white; font-size: 20px; letter-spacing: -0.06px;"><b>This divine self is the very “ink” in which we write our stories.</b></span></span></p><p><span style="color: #292929;"><span style="background-color: white; font-size: 20px; letter-spacing: -0.06px;">So how do we ensure that we are writing the stories of our lives in the ink of our souls? Let me share what I mean when I use the term “ink”. I’m not talking about literally writing a story, but instead I mean understanding who you are at your essence. Terms such as “child” or “scholar” describe what you are, but not who you are.</span></span></p><p><span style="color: #292929;"><span style="background-color: white; font-size: 20px; letter-spacing: -0.06px;"><b>One way to define your essence is to understand how you do love in the world.</b></span></span></p><p><span style="color: #292929;"><span style="background-color: white; font-size: 20px; letter-spacing: -0.06px;">Do you do love by being, for example, outgoing and kind? Perhaps you are stoic, steadfast or optimistic. You may describe yourself as courageous, resourceful, light-hearted, passionate or creative. Take the time to think through the attributes of who you are. In so doing, you will better understand your essence, or divine self, which transcends definitions of what you are.</span></span></p><p><span style="color: #292929;"><span style="background-color: white; font-size: 20px; letter-spacing: -0.06px;">When we take the time to understand our essence, we tap into our fundamental and immutable value. We must accept that we are extraordinarily loving and extraordinarily loved. Our souls are pure unconditional love. Knowing and accepting this is how we honor the divine within ourselves. This acceptance is critical. Seeing intrinsic value within ourselves allows us to see intrinsic value beyond ourselves. It is compassionate acceptance of our true selves that allows us to accept and value others.</span></span></p><p><span style="color: #292929;"><span style="background-color: white; font-size: 20px; letter-spacing: -0.06px;"><i>When we honor and accept the divine within us, we cannot help but see it in everyone else.</i></span></span></p><p><span style="color: #292929;"><span style="background-color: white; font-size: 20px; letter-spacing: -0.06px;">Then we are set free to live our lives in a way that is true to our divine selves. With knowledge of your inner self, you can begin to trust your intuition, follow your soul and write your story with compassion for yourself and for others.</span></span></p><p><span style="color: #292929;"><span style="background-color: white; font-size: 20px; letter-spacing: -0.06px;">We live in a world that often values knowledge over knowing. Knowledge is external and knowing is internal. Both have great value in our lives. But we are often led to believe that there is a single, right way to do just about everything. The trouble is that in a world of “right ways” we are not given the opportunity to know and trust our own souls. Our souls are our essential selves. When we know our essential selves we are able to love our way through all our triumphs and defeats in life.</span></span></p><p><span style="color: #292929;"><span style="background-color: white; font-size: 20px; letter-spacing: -0.06px;">So how can you stay connected to your “ink”. I have three ways that require you only pay some attention.</span></span></p><p><span style="color: #292929;"><span style="background-color: white; font-size: 20px; letter-spacing: -0.06px;"><b>Pay attention to how you’re holding yourself physically:</b></span></span></p><p><span style="color: #292929;"><span style="background-color: white; font-size: 20px; letter-spacing: -0.06px;">Change your body position and change your mood. It’s true. Looking up, we are filled with awe, wonder and gratitude. Looking down promotes judgement and disconnectedness. In a day and age, when we spend a great deal of time looking down at screens, we can find ourselves feeling down. I once read the idea that we should always look up at the sky before we look down at a screen. It is a great practice to add to your morning routine or to do whenever you feel yourself becoming anxious or overwhelmed.</span></span></p><p><span style="color: #292929;"><span style="background-color: white; font-size: 20px; letter-spacing: -0.06px;"><b>Pay attention to how you’re holding yourself mentally:</b></span></span></p><p><span style="color: #292929;"><span style="background-color: white; font-size: 20px; letter-spacing: -0.06px;">The messages you tell yourself need to be written in the ink of your soul. If they are not, the messages are spam. Spam is clever about attracting your attention, hacking your thoughts and trying to convince you that the messages are yours. But don’t believe that. When you start to think negative thoughts about yourself, come back to your ink. Have a mantra. For example, “I am empathetic, determine and artistic.” Saying this mantra will ensure you are speaking to yourself with compassion and truth.</span></span></p><p><span style="color: #292929;"><span style="background-color: white; font-size: 20px; letter-spacing: -0.06px;"><b>Pay attention to how you’re holding yourself spiritually:</b></span></span></p><p><span style="color: #292929;"><span style="background-color: white; font-size: 20px; letter-spacing: -0.06px;">A prayer life can keep balance in many ways. One such way is how you talk about your strengths and weaknesses in prayer. Things that come easy to you provide opportunity to offer prayers of gratitude for your ease, as well as empathy for those who struggle. Things that you struggle with can provide opportunity for awe in the difficulty itself and for those who excel at what you struggle with. What’s more, prayers related to your struggles help foster determination and resilience.</span></span></p><p><span style="color: #292929;"><span style="background-color: white; font-size: 20px; letter-spacing: -0.06px;">(originally published on <a href="https://medium.com/@moore.christine/each-year-i-have-an-opportunity-to-speak-with-teens-who-are-transitioning-from-middle-school-to-3f6e029f1cf">Medium</a>)</span></span></p>WriteYumhttp://www.blogger.com/profile/02037454496625995839noreply@blogger.com0tag:blogger.com,1999:blog-2930076298617661762.post-17980241010381125912022-05-13T12:46:00.002-07:002022-10-01T09:47:54.906-07:00It’s only natural: French wine-making practice catches California’s interest<p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXZaNziHPQMHs2xu0uZbvwAtYQr7TqXRGDgLOixwqVFckce9hQ53gN0vWKtx9oM4vdL2A3GsDhQByJrt7ZUteyPQz--8jaVwK0Jt_ZQEt8j4urmFUZw7XeIpROr5imgA64ugmO0BUJbONSjQXgqjOh-meXLTRbKbXmF8tiCXwbCwxLnwG8zfjyDRUB/w480-h640/IMG_2582.jpg" style="margin-left: auto; margin-right: auto;" width="480" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">(written for the </span><a href="https://www.losaltosonline.com/food/it-s-only-natural-french-wine-making-practice-catches-california-s-interest/article_40720ff6-d0d8-11ec-90df-33f969eb0e3a.html" style="text-align: left;">Los Altos Town Crier</a><span style="text-align: left;">)</span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXZaNziHPQMHs2xu0uZbvwAtYQr7TqXRGDgLOixwqVFckce9hQ53gN0vWKtx9oM4vdL2A3GsDhQByJrt7ZUteyPQz--8jaVwK0Jt_ZQEt8j4urmFUZw7XeIpROr5imgA64ugmO0BUJbONSjQXgqjOh-meXLTRbKbXmF8tiCXwbCwxLnwG8zfjyDRUB/s4032/IMG_2582.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: trebuchet;"></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet;"><br /></span></div><span style="font-family: trebuchet;">Even if you haven’t heard of natural wines yet, you’ve most likely seen them on local wine shelves and drink menus. </span><div><p></p><p><span style="font-family: trebuchet;">The trend, which originated in France, has been growing in popularity around the wine-producing world, with several California winemakers getting into the act. Natural wines are equal parts poetry, ecological stewardship, rock-and-roll and wine making.</span></p><p><span style="font-family: trebuchet;">The concept is simple: nothing added, nothing altered. Which means that natural wines employ biodynamic farming practices, use native yeasts in their fermentation process and avoid the use of filtration or additives. Detractors say they lack consistency. Advocates praise them for this exact reason – claiming that much like seeing a band perform live, you get both what you love and something new every time.</span></p><p><span style="font-family: trebuchet;">The sometimes-polarizing world of natural wines is not as much new as it is a return to ancient winemaking practices. Before Louis Pasteur brought us an understanding of fermentation, wine was made relying on the yeast in the air at the winery and on the fruit itself. But with knowledge came a revolution of making wines. Producers were able to create more stable and consistent vintages. The skill involved in what we now think of as traditional winemaking is a gift to the world. That said, why not add some natural wines to your drinking repertoire? They are interesting, fresh and fun. I am especially excited about the range of natural sparkling wines, or pét-nats, on the market. Slang for pétillant-naturel, pét-nats are wines that are “naturally sparkling.”</span></p><p><span style="font-family: trebuchet;">Sparkling wine is made in two ways: in the traditional method (méthode champenoise) such as Champagne, where still wines undergo a secondary fermentation in the bottle with the addition of sugar and yeast, or in the tank method, which makes wines like Prosecco, where the secondary fermentation takes place in tanks before bottling. In both cases, the carbon dioxide byproduct of the fermentation process is captured to create the beloved final product.</span></p><p><span style="font-family: trebuchet;">Pét-nats are not quite as fizzy as traditional sparkling wines in part because they do not go through a secondary fermentation. Instead, the wines are bottled while still undergoing initial fermentation and capped with a crown cap, thereby capturing the carbon dioxide byproduct. In truth, this method predates the making of Champagne. The results are wines that are slightly still, slightly bubbly, low in alcohol and perfect for spring and summer sipping. There are lovely versions from France, but if you are going to seek out wines that are focused on environmental protection, why not drink local?</span></p><p><b><span style="font-family: trebuchet;">Local favorites</span></b></p><p><span style="font-family: trebuchet;">Emmett Welch, wine steward at Draeger’s Market in Los Altos, is highly knowledgeable on pét-nats. He currently has two California versions on his shelves: a 2020 The Hilt Pétillant Naturel of Pinot Noir ($37.99) – winemakers describe this wine as shockingly pink, with aromas of yuzu and watermelon – and a 2020 Birichino Santa Clara Valley Pétillant Natural Rosé ($23.99) that is a beautiful blush tone with notes of thyme, nectarine and sea air.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKVZC-5W38y59sBYSXuYFRCPMmC13bJ4CarERHvmx2iv7l9AyDT-4jed1f0A_QFKzPd0HSdpmo80nZSJWw4D20uFmvre6g-AdaVv5w93VB1tA44W7maZw6kEqtvsURvYayC5L8ZKH8Gk2btU9sa90FOVSGJwV7PyxvrGy9tgja3cGF0Js-Oi1pn5Gz/s4032/IMG_1862.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: trebuchet;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKVZC-5W38y59sBYSXuYFRCPMmC13bJ4CarERHvmx2iv7l9AyDT-4jed1f0A_QFKzPd0HSdpmo80nZSJWw4D20uFmvre6g-AdaVv5w93VB1tA44W7maZw6kEqtvsURvYayC5L8ZKH8Gk2btU9sa90FOVSGJwV7PyxvrGy9tgja3cGF0Js-Oi1pn5Gz/s320/IMG_1862.jpg" width="320" /></span></a></div><p><span style="font-family: trebuchet;">Birichino isn’t only producing natural sparkling wines. I recently visited its Santa Cruz tasting room and was wowed by its 2019 Mr. Natural Old Vine Grenache. This wine is an ideal introduction to natural wines. Even the cheeky label aligns with the trend in French natural winemaking to create tongue-in-cheek graphics on the bottles. An exhilarating nose of tea leaf, black olives, red currants and pencil shavings comes alive with a swirl of the glass. On the palate, the wine thrills with dark berries and balanced acidity and lush texture.</span></p><p><span style="font-family: trebuchet;">Not able to make the drive to Santa Cruz? Visit K&L in Redwood City. The store carries several of Birichino’s varietals, along with a few other natural wines worth investigating, though they are mostly from Slovenia and France.</span></p><p><span style="font-family: trebuchet;">The crossroads of winemaking and environmental stewardship is certainly an interesting place. When vintners and winemakers work in partnership with nature, the results are exciting both for consumers and the earth itself. Natural wines may not be on your everyday list of preferred bottles, but experimenting in the realm of these passionately produced wines may surprise and delight you.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFUKB27reWKmhbkk2xJFAusWOoO5fc3sI-s6UdL3a7MS2V2UDICR4zSNLMrA9MfZSQH4n6k3CfSy5FefJitwgSqH_ty709xw58idro5zECFJMlGsNA-SKITfLirXGe9j-1YMQtw54josrTTd3CY0gBQSQHZff6J7IrNxGRowzGHQkpZiOEOPWMwWCc/s4032/IMG_1874.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: trebuchet;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFUKB27reWKmhbkk2xJFAusWOoO5fc3sI-s6UdL3a7MS2V2UDICR4zSNLMrA9MfZSQH4n6k3CfSy5FefJitwgSqH_ty709xw58idro5zECFJMlGsNA-SKITfLirXGe9j-1YMQtw54josrTTd3CY0gBQSQHZff6J7IrNxGRowzGHQkpZiOEOPWMwWCc/w480-h640/IMG_1874.jpg" width="480" /></span></a></div><p></p></div>WriteYumhttp://www.blogger.com/profile/02037454496625995839noreply@blogger.com0