Holiday Gift Guide

I am having such a hard time this year spending money on gifts, or really anything for that matter (other than Parmigiano Reggiano and maybe a little Cowgirl Creamery Mt. Tam).  Inherently, I am a gift giver.  I like to make people happy.  I've composed a list of things that I wish I could buy for people and things that I think I actually will make for people.

Buy (I wish):

Maya Brenner State Necklaces 

Playful Learning Writing Caddy

Playful Learning "The Botanist Kit"

Verabel Hippy Owl Art Locket

Rifle Paper Company "Heirloom Recipe Card Box" and "Recipe Cards"

Make:

  

Design Sponge Wool Throw

The Eleventh Hour Scarf

Transparent Boutique Soap

Ruffled "Butterfly Connection Pillow"

Sew Mama Sew's "Little Pink House"

And finally, I will try to make food gifts look really amazing like this...

foodcraft

(Anybody have a really good granola recipe?)

Good luck this holiday season being crafty and creative!

Thanksgiving Break

I've decided to start taking more photos (as of 10 minutes ago).  Good thing I walked by my kitchen window to make some tea and saw this beautiful scene.  Here is the first photo I took after this decision (about 9 minutes ago).

 Then I took this one, to get the whole tree.

Pretty sunrises are indeed something to be thankful for, along with waking up on a Wednesday morning at 6:45, instead of 5.  Yippee!  Here's to a great Thanksgiving...

APPLES!!!

I'm going to make this this weekend...
http://smittenkitchen.com/2010/10/spiced-applesauce-cake/

YUM!

Fig Jam

Thanks to Ms. Betty's suggestion as I'm sitting at school eating figs right from the carton, I made this fig jam to spread on fresh bread with butter.

It's as simple as this....

Fig Jam
1 carton of organic figs (They were only $2.99 at Whole Foods)
2 t. white sugar
pinch of salt (I think a tiny bit of salt with fruit always brings out the flavor)

1.  Slice the figs in half or in quarters depending on the size.
2. Place in pan with sugar and a pinch of salt.
3.  Cook on low for about 8-10 minutes, using a potato smasher (or whatever it's called), to make into a jam like consistency.

If you cook it for about 3-4 minutes and don't smash it, and maybe add a little bit more sugar, it would be really yummy on some Greek yogurt or vanilla ice cream.  But, alas, I don't like sweet things, so much to Trey's chagrin, we will be eating it on salty buttered levain toast.

Penne with chard and sausage

This is one of those recipes that I always skip over in my favorite cookbook, The Art of Simple Food.  I decided to make it when all I could find in my refrigerator and freezer and cupboard were the exact ingredients that went into making this meal.  We loved it, and I'm sure you could make it vegetarian friendly with a bit more olive oil or butter.  I do think that the Italian sausage made it that much better.  It's a good one for weekday dinners, which have hit me like a ton of bricks.

Penne with Chard and Sausage
slightly adapted from The Art of Simple Food by Alice Waters

1 large bunch chard, trimmed and chopped
1 pound Italian Sausage, rolled into small balls
2 Tbs. Olive Oil
1 large onion, thinly sliced
salt
pepper
red pepper flakes
1 pound penne, cooked al dente in the same water as the chard
Parmesan cheese

1.  Cook greens in salted boiling water until tender.  Remove from pan and set aside.
2.  Heat olive oil in pan.  Add sausage and cook until browned and cooked through.  Remove from pan with drippings.
3.  Add onion to pan and allow to slightly caramelize.  Then add the greens and sausage with drippings the pan for a couple minutes.
4.  Cook pasta in salted boiling water.  Drain and return to pan.
5.  Add onions, greens, and sausage to the pasta.  Season to taste with salt, pepper, and red pepper flakes.
6.  Serve with freshly grated Parmesan cheese.

new blog...

One of my favorite breakfasts.

Another blackberry buttermilk cake with my tea.

As I am preparing myself for school to start I have been inspired to start a weekly blog about recipes we try in the classroom. The recipes will be categorized by practical life activities, i.e. whisking, sifting, pouring, etc. We are going to cook on Tuesdays and taste on Thursdays. I'm thinking our first recipe will be cherry tomato pasta, and our first tasting will be heirloom tomatoes. And of course the long standing rule applies: You have to take a bite. :)

Here's the link to the new blog.

Summer Squash Galette and Blackberry Buttermilk Cake

Thanks to one of my very best friends, I was reminded of the blog Smitten Kitchen. It's great because it is seasonally and farmer's market inspired, so it makes my life easier in terms of grocery shopping. I did have to buy a lot of non-farmer's market cheese, but it was well worth it. It's also vegetarian, which makes me feel better, despite the massive amounts of dairy products involved. I did not write out the whole recipes below because I changed very little.

Zucchini Galette

(I used summer squash and about 1/4 cup more ricotta and definitely use really good parmesan as it adds a really nice saltiness that isn't overpowering)

Raspberry Buttermilk Cake

(I used blackberries)

I will definitely make another one of these before the week is over. It is so light and delicious. You could use any fruit. The sprinkling of sugar before it bakes adds a bit of a sugary crunch once baked.

Vegetable challenged

I can't seem to grow a tasty fruit or vegetable, but at least I can grow zinnias to make me smile after I cry from disappointment at the rest of my garden...

The best of the west...or maybe just California.

Mojito and Red Tail at Cesar in Berkeley, California

Oysters at Hog Island Oyster Company at the Ferry Building in San Francisco, California

Best Chai ever at Peaberry's in Oakland, California

Ice Cream at Ici in Berkeley, California

The dessert menu at Chez Panisse in Berkeley, California

Chilaquiles and Mexican Hot Chocolate at Tacubaya in Berkeley, California

Salumi Cone at Boccalone at the Ferry Building in San Francisco, California

Acme Bread in San Francisco, California

Donut Muffin at Bette's Diner in Berkeley, California

Ham & Cheese Croissant from Belwood Bakery in Los Angeles, California

Wish I could eat it all again right now!

My favorite website

(photo by my Mommy)

A link on my favorite website about small things you can do to help the earth.

Happy Earth Day a few days late!!!!

Asparagus and Chicken Broth

I actually got to the Bardstown Road farmer's market at 8:00 AM to get some asparagus, but what am I going to make with two pounds of asparagus?

Any ideas?

Here is what I came up with so far:

1. Asparagus and poached eggs with hollandaise sauce

2. Asparagus carbonara

Has anyone seen the new Edible Louisville? I'm impressed. When I lived in Oakland I always was impressed with this magazine, but when I moved here I didn't realize I would see the day. It feels a lot more accessible than Edible Oakland because it's Louisville, and Louisville is the perfect size city. This week I am making Judy's Goat Cheese and Spinach Omelet with Field Day Family Farm's spinach and Capriole goat cheese.

I also got a chicken from Schacht Farm to make chicken broth. I've been perfecting my chicken broth for a couple years now, and I always use half of it to make chicken noodle/rice soup and put the other half in the freezer for sauces and other soups. Homemade chicken broth makes anything you use it in taste that much better.

Chicken Broth

1 4-pound chicken

1 onion, cut in half, skin on

1 celery stock, broken in half

1 carrot, broken in half

1 head of garlic, cut in half, skin on

8 peppercorns

6 sage leaves

3 thyme sprigs

8 sprigs parsley

3 quarts cold water

salt to taste

Combine everything in a stock pot and bring to a boil. Add about a teaspoon of salt. Reduce to a simmer and let cook for about 3 hours. Taste for salt and add until you achieve the desired saltiness. The salt brings out the flavor. The chicken will begin to fall off the bone. Remove from heat and cover. I usually make this stock in the evening and place it outside overnight when it is it cold enough, so it cools down and let's the stock achieve a better flavor. If not, you can wait until it cools down and place it in the refrigerator. The next morning I strain it through a colander into a bowl and place in the refrigerator until I am ready to use it. If I am not going to use it immediately, I place it in a container and freeze it for later use. I then remove the chicken from the bone and usually use half of it for chicken soup and half of it for chicken salad.

I love ranunculus.

Aren't they beautiful? I think I am going to have them at Trey & my wedding.

Yes, I like meat.

I spent a fortune on a fresh beef tenderloin from Foxhollow Farms in Crestwood, KY. Let me tell you, it was well worth it. I seared it on all sides until caramelized, seasoned it with olive oil and salt & pepper, then put it in the oven for about 30 minutes at 425•. We ate it on warm homemade honey white bread with arugula and horseradish. I got the idea from Farm to Fork Catering.

I'm trying to find a way to fit one in to my monthly budget. So far it's not looking so good, but I will keep you posted.

Trey and My wedding inspiration board

Now to get it all together!!!!!

felted fruits and veggies

So Ms. Megan taught me how to felt. I was pretty excited and decided to felt a gift of fruits and veggies in a handmade wooden bowl from Clay & Cotton. Trey made one of the blueberries and stated that it was quite therapeutic. Yes, jabbing a long barbed needle into something definitely has an effect on the soul. They aren't so perfect, but they are pretty cute.

Lunch, oh lunch...

I just had a parent ask me about packing healthier lunches. Even though I am not a parent I have to pack my lunch every day and watch several children either "poo-poo" their lunches or gobble them right up. There is definitely an art to lunch making. My mom used a cookie cutter to make everything appear more delicious. And a little note. That was until the age of 10 when I had to start making my own lunch. My brother never had to make his own lunch and he is a sophomore in college right now. I'm never going to let my mama live that one down. Anyway, I am posting several links below. Getting the child involved is definitely a good idea and a cookie cutter goes a long way!

Edible School Yard (Alice Waters)

The Renegade Lunch Lady

Laptop Lunches

Leftovers are always a good option as well. And variety...

I want this book...

I love Michael Pollan's take on food and eating. I've read all his books; I love them all. If only I could be Alice Waters and have all that beautiful food and ability to create yummy-ness at the tip of my fingers. Culinary School, anyone?

*Although I linked the book to Amazon, please support your local bookstore.