And So It Begins….

Can you hear the gobble, gobble in the distance? Yes fellow foodies -- it’s almost here – Thanksgiving that is -- and this year we’re hosting. The research has begun and the menu almost finalized. Some dishes being bandied around are Barefoot Contessa’s stuffed mushrooms, Cooks Illustrated stuffed turkey breast, creamy parsnip soup, spicy jalapeno carrots, rustic bread, roasted root vegetable gratin, green bean with bread crumbs and parmesan,  mashed potatoes, apple tart, cranberry-white chocolate cookies, and Fine Cooking peach pie. We’re still finalizing the menu and some eliminations, substitutions and subtractions will need to be made. This Wednesday is “M” day and the menu will then be finalized but for now we’re having fun planning. Can’t wait to see you there!

Gone, Gone, Gone I’ve Been Gone So Long…

Yes it’s true, I’ve been gone a long time from blog-land but in my defense there’s been soo many thing going on that it’s been hard to document them all.

So let me give you a visual taste of what’s been going on.

Death of an Oven

It is with a lump in my throat and a deep pain in my wallet that I tell you my friends… that  our  Thermador oven  is morte, defunct, past-tense, kaput. This Sunday after making a delicious  (and I mean delicious) Ratatouille- Tomato Tart for our dinner with the  s’laws, our oven baked its last bake. Sure she had been sick on and off, but I never knew that she was  that sick… she looked so good and shiny. Since that terrible moment we’ve been looking for a replacement and after much deliberation we found the lucky oven… the Kitchenaid Architect Series Microwave/Oven combination plus warming drawer. In two weeks the nice folks at ABT will be delivering  and installing our new baby -- in the meantime we’ll be doing a bunch of grilling, stove top cooking and dreaming.

Here is the new one… can’t wait to see the new one in the kitchen.

 

 

 

P.S. During my research for a new oven -- I found out that our late, great  Thermador model was hated by most of its owners –because they require the most repairs – never again will I be fooled by looks over  functionality (I think).

33rd Sunday It’s Dinner with the S’laws

What an amazingly delicious Sunday was had today… and the best part… we hardly had any clean-up afterwards. Dinner this time was with my wonderful s’laws.  We packed up our contribution a --Ratatouille Tart and took a little road trip out to Seneca. The food was delicious and of course the company scintillating. When we got there we were greeted by a very wet mother-in-law who had been grilling her heart out in the rain and huge basketfuls of home grown organic vegetables. After suitable drying time we gathered round the table for an extravaganza of amazing veggie dishes including the ratatouille tart, stuffed goat cheese mushrooms, stuffed peppers with polenta and cheese and a delicious salad with turnip. Though all this would have been more than enough to satisfy any gourmand my s’laws  had one more finger-licking dish up their sleeves -- grilled organic pork ribs marinated in MIL and FIL’s home-made barbecue sauce.  The sauce was truly a perfect combination of sweet and spicy. With so much deliciousness all around -- we ate and talked -- laughed and watched the beautiful birds flitting all around the porch.   We got up to stretch and to try to make room for the finale --- a home-made peach pie. MIL and FIL even made the ultimate sacrifice and broke out the last of the Schwann’s triple lemon frozen yogurt.

Not to be too vain… but our contribution was beautiful, yummy … and here’s the kicker ….  low calorie. The recipe came from Ellie Krieger’s book -- The Food  You Crave. The book is truly wonderful. We’ve tried two or three recipes and have marked at least a dozen to try.   I’d seen her show on Food Network and her features in Fine Cooking and was already a fan, but the tart made me a believer. I made some adjustments but here is the recipe. I hope you enjoy it as much as we have!

Cornmeal-Crusted Roasted Ratatouille Tart
For the crust:
2/3 C yellow cornmeal (medium grind)
1/3 C whole-grain pastry flour
1/4 t salt
2 T unsalted butter
2 T olive oil
3 T water

For the Filling:
2 T plus 1t olive oil
2 shallots diced
5 sprigs fresh thyme
1 small eggplant cut into thin even rounds
1 small zucchini cut into thin even rounds
2 medium ripe tomatoes thinly sliced
1/4 t each salt and freshly ground pepper
3/4 C shredded part-skim mozzarella
1/4 C shredded basil
1/4 C freshly grated Parmesan cheese

Preheat oven to 350 and start the crust. In a food processor combine the cornmeal, flour and salt and pulse to combine. Add the butter, oil and pulse until the mixture resembles small pebbles. Add water and pulse until the mixture forms a loose dough. Remove the dough and press into the bottom and sides of a 9” tart plan about 1/8 up the sides of the tart pan. Dock the crust and add aluminum foil plus pie weights or rice. Bake for 10 minutes and remove the weights. Remove the foil and weights and cook for another 10 minutes. Let it cool and start with the filling. Turn up the oven to 400. Wrap a cookie sheet with foil, spray with cooking spray and  place the sliced tomato, zucchini and eggplants. Use 2 T olive oil and brush the veggies and salt and pepper them to taste. Roast for about 15 minutes until the veggies are soft but not brown. Remove the veggies  from the oven and let cool then turn the oven down to 350. In a separate pan add the remaining oil and sauté the shallots and thyme until soft.  Layer the eggplant overlapping as necessary on the cornmeal crust; cover with 1/3 of the mozzarella and some of the shredded basil. Add the zucchini and shallots and top with another third of the mozzarella and the remaining basil. Add the zucchini and the rest of the mozzerella , top with the tomatoes and more basil. Top with the parmesan. Bake until the cheese is melted and the vegetables have further wilted about 25-30 minutes. Remove from the oven, let cool for 5 minutes and cut into 8 slices, serve warm. You’re not going to believe it but ,each slice is only 225 calories!

I Can Grow Love!

Many people can grow plants but I can do one better… I can grow love, and to prove it I have the pictures. I’m not quite sure how I do it, but I think it has something to do with my dulcet tones and imaginative dialogue. If you’re real good, maybe one day I might teach you to grow love just like me.

Lemon Balm Cuppa Review

The tisane recipe was a definite two thumbs up – delicious,  and I have no reservations about recommending the recipe -- but I have a couple of pointers that I’ve learned from experience.

Pointer No. 1:  The water temperature should be very hot but not boiling. Don’t make a giant pot with cold water and bring it to a boil – the resulting grass stew is horrible. Make an individual cup – much tastier!

Pointer No. 2: Rough up the leaves before putting the lemon balm into the cup and adding the hot water. The oils from the lemon balm are released and make for a very fragrant cup.

Pointer No. 3: Don’t forget to rinse the lemon balm leaves before adding to the cup. (The first cup had a friendly little critter that floated to the top and winked right at me.)

When Life Hands You Lemon Balm, Make Tisane

 

It’s been taking over huge portions of my garden, and though I love it and love the smell of it--  my lemon balm has been driving me well… balmy. Of course, I know of all the ways you can use it, but today wandering through twitter, I happened upon someone saying that they had lemon balm tisane in their fridge. Aha! But of course… I thought to myself…  I haven’t been using my little grey cells. Hercule Poirot could have clued me in on this. This famous imbiber of hot chocolate and tisanes would be rolling around in his grave, knowing that just today I had composted a large bunch of lemon balm.

But things have changed Hercule!  I have decided to try my hand at making a tisane. To whit, I have gone online and found several recipes, and many a site purporting that once I start drinking lemon balm tisane my memory issues may be resolved. This site seems to have the best lemon balm tisane recipe. So bottoms up everybody, I’ll give you a review when I’ve created the lemon balm tisane myself.

Dog Park Fascination

Yes, I know what you are thinking… am I really that kind of person? The short answer is “kinda.” No I don’t necessarily think my dog is the end all and be all -- and she doesn’t eat dinner with us at the table (maybe underneath the table…), but I do love her, and as such I clothe her in winter (sometimes for Halloween too) and I take her to the dog park. She loves it okay? She’s not too social, but she loves the smells, the dog-raderie , the ability to run free and wild amongst her peers, and the Pupperoni her delighted owners feed her whenever she does something cute. She, however, does not, enjoy the ride to the dog park. The shining rolling metal box that takes us to the park is a trial and tribulation that all must live through. We have tried every technique in the world to get her to enjoy the car ride, but nothing works. She squeaks, she pants and she squirms to get under my seat and there she remains for the 5 minute ride.

This is as calms as doggy can get. Once she gets to the park it’s a different story. She is the queen of the park and every blade must be christened. Take a gander at her in the park and you’ll see why most every Sunday “we go to there.”

Tiptoe Through My Summer Garden With Me and My Crocs…

Dorothy had her ruby slippers, the Sex in the City girl her Manolo Blahniks, Nancy Sinatra her boots and I… I have my red crocs.

Can you see how shiny my crocs are? My red crocs and I are inseparable in the garden – they keep my feet so comfy, so deliciously wrapped in foamy-goodness that I can focus on all the garden has to offer. Sometimes I wish my crocs could come out with me to the real concrete world – but I’ve been told by Tim Gunn (no less) that this would be an enormous fashion mistake so we stay together only in the backyard where my crocs and I weed and propagate, prune and survey all in comfortable (sometimes squeaky) silence. In the early morning we walk together through the wet grass making witty observations on the conditions in the garden. Come see with us what we’ve been up to – click on my crocs to see my summer garden.

Tomato Thief – CSI

Recently our resident tomato gardener rushed into the house, face pale, arm raised clasping a tomato in his trembling hand. “Someone has stolen our first tomato and bitten it,” he exclaimed. We all turned simultaneously and looked at the suspect. Shamefaced she refused to look up or even to answer some simple inquiries as to her whereabouts. It should be known that last year she was caught red-pawed with a Mr. Stripey in her mouth. Her guilty look certainly makes it hard to believe in her innocence.

As of today, the house stands divided; one camp insisting that Lydia is to blame, the other blaming miscellaneous tomato-vore squirrels. For now, Lydia is not allowed the freedom of the garden without a warden on constant watch. It seems to be working since no further tomato thefts have been recorded, but I’m worried…. yes I’m worried.

Emmaline, Emmaline Bluer Eyes I’ve Never Seen or Project 4

Yes, I’ve continued with the Ravely challenge and this little pin-up girl is Project 4. We have named her Emmaline. I plan to knit her up a small dress and other goodies for Project 5. Project 2 and 3 were socks for my little muse. Though small, they caused me many a headache as the heels were particularly difficult to knit. Still the results are quite cute -- don't you think?

The Invisible Zipper Foot and I Run Amuck

You might be wondering what’s been happening, why I haven’t been updating as often. Well dear reader, I have been bitten hard by the creative mosquito. So hard in fact, that I find it hard to focus on important things like, work and the like. And though I have scratched it hard, the creative itch continues. It has led me to retry things I thought were out of my reach. So today I’m extra proud to say that after countless tears and frustrated projects, the invisible zipper foot and I have come to a definite understanding. Since the Eureka moment occurred (early Thursday morning) I have been running amuck and this is the result.

Yes, FOUR pillows! I laugh with (and at)  invisible zippers now… thanks invisible zipper foot.

Now if I could only get the bias foot to submit to my will…

I Call It Death Corner…

It lasted eight long years. We grew it from a bulb. It got too big for our room, so I put it in the hallway. I changed the pot, I gave it fresh dirt and placed it in a sunny cornerI didn’t know it was “Death Corner.” Rest in peace Elephant Ear, you will be missed.

25th Sunday It’s Father’s Day!

Oh Daddy -- what a meal was had on Sunday! The menu was not too ambitious -- but boy it was delicious. I wish you could have been there (and you just might have…) . The grill was put into overdrive with boneless pork country ribs marinated with mushroom soy and sake, potato packets with asparagus, corn on the cob, fresh bread, refried black beans, beet salad with goat cheese and walnuts, fresh grilled green onions, fresh salsa, dark-chocolate cake and vanilla ice cream. The usual suspects cooked and cleaned for the meal and a merry time was had by all. Unexpectedly and very happily we were joined by our favorite tired and very parched s’laws for dessert. Although everything was quite good, to me the star of the meal was of course the dark chocolate cake suggested by my favorite penguin. The cake recipe can be found here at this link. My one change was in the frosting where I added 1/4 cup of cream cheese to add a little “sumpin sumpin.” YUMMY!

I guess I should mention the guests of honor for whom I have only the greatest admiration, love and respect. Here’s to the Dads! Hip Hip Hooray! Below is the current favorite salad recipe of the resident Dad. Happy Father’s Day all!

Roasted Beet Salad with Walnuts and Goat Cheese:
2 small roasted beets peeled and cubed
1/4 cup toasted walnuts halves (chopped) -- use a sauté pan on low heat
2 small heads bib greens ( I like the butter lettuce best)
4 ounces goat cheese crumbled
Dressing:
1.5 tablespoons olive oil
1 teaspoon red wine vinegar
salt and pepper to taste

Combine the salad ingredients then add the dressing… I know it’s hard to believe but that’s it… delicious.

24th Sunday – Just Another Fishy Sunday!

We’ve been on a fish-roll lately but no one here is complaining! Tuna was the fish called up for duty this Sunday prepared our favorite way, rolled in sesame seeds  and pan seared. We tried a new recipe  from Fine Cooking with a new vegetable -- kohlrabi. Our final judgment - kohlrabi is a  funny little vegetable with a very light radish taste and we give it a thumbs up. The kohlrabi salad was delicious, the brown rice was rice-nificent and the sweet potato fries with chipotle seasonings were just right. A red wine (sorry don’t remember what but it was good) was served for the adults and for the local soda-addict a new flavor and a new soda.  The verdict on the soda – a thumbs up. To please the man of the house I made a blueberry cobbler with a twist -- instead of a biscuit topping I make a sugar cookie topping. The cobbler was served with ice cream and within seconds it was gone. Have I told you how much I love our Sundays? Well  in case I haven’t -- I do.