my year in review...

everyone likes a productive year

a year they can point to and say

now that was a good year

as i get older

a good year is one i can remember

a great year

is one i can remember fondly

2009 was a challenge for people i care about

and

one that i don't vote to repeat

but if i go with my own criteria

i have to say it was a great year

because there were many fond moments

and my heart still beats

and i have a happy marriage

and a healthy family

and more blessings than i can count

*this year past*

i had a wonderful birthday lunch with friends

bought a charming cabin in the mountains
here, here and here

went on an amazing and unforgettable road trip from california to south dakota (i love you south dakota!)

laid to rest to my lovely and dear father-in-law

hung out at lake coeur d'alene

was reminded how great julia child is/was/is
here

gave a year of service to my alma mater
and lots time to charities
here

took the culinary trip of a lifetime to italy-- grazie mamma!
here, here, here and here

butchered 2 deer, yes two
here

hosted a rockin' thanksgiving
here and here

found lots of new blogs to love
because of here

had some laughs

had some cries
here

had some flashes of brillance

and some forgettable ones

i won some

i lost some

and
 i misplaced some

despite or because of it all
i look forward

to doing all again next year

 2010

Bring-It-On

picnic on parade

on the eve of 2009

we are lucky enough to live on the rose parade route

so every new year's eve

gathering begins

people begin to gather on the streets

setting up camp

lighting fires

preparing for a sleepless night

and

lots of childish fun

and then once dark falls

the floats begin to arrive

people bustling about

readying those famous floats

testing out the mechanics

and

adding the final touches of flourish

all this happens

on our doorstep

and there is no sleep to be had

no fighting the crowds

so what we do

is enjoy the heck out of it

but

i have found that

new year's day comes rather quickly

and i am usually in need of food and coffee

as i rush out the door

as the live action of the floats, bands, horses and cheer of the crowd

begins

so

i pack a breakfast

easy and ready in an instant

in as long as it takes for me to brew a pot of coffee

i have a well balanced meal

that i greedily eat

while others watch in envy

Breakfast Picnic

everything needs to be made in advance 1 or 2 days ahead of time and put together before you head out the door

Frittata Sandwich
(printable recipe)

1/2 potato or leftover baked potato--sliced

a few thin slices of onion

olive oil

handful of grated cheese

4 eggs

pinch basil

Tbs milk

salt and pepper

baguette or hard roll

up to 2 days before serving.  Whisk together eggs, milk, salt, pepper and grated cheese.  Take a small (5 or 6") skillet and add a glug of olive oil. Keep on low and cook potatoes and onion until soft and beginning to brown.  pour in the eggs and cook on low until it is cooked through. it is meant to look like a round omelet.  I pop mine into a 350 oven to finish cooking, so i can move on to other things

remove from pan, put on a plate and pop in fridge until you need it.

when ready to make the sandwich, toast a baguette, place a wedge of frittata on top and wrap. You can add more cheese or some bacon if you are so inclined. You can also add any of that to the frittata while you are cooking it.

Rich and Creamy Yogurt

2 cups non-fat plain yogurt

cheesecloth

strainer

bowl

vanilla

honey

apples for dipping

line the strainer with cheesecloth and place over a bowl.  Pour in yogurt, tie up the cheeescloth with a bit of twine and place the whole contraption in the refrigerator for at least 24 hours.  This will drain most of the moisture from the yogurt..making it thick like that expensive yogurt, but a lot cheaper.  Add vanilla and honey to taste...or eat it plain with berries on top. I also use this like cream cheese. It is amazingly rich and delicious!

Coffee Cake

recipe in a previous post

you can also make some Cocoa

from this post

just heat some milk in the microwave

stir and enjoy

Put it all in a fun container, a lunch pail, or a paper sack

and enjoy the parade

your stomach will thank you

Tuesday Night Supper Club

You may remember I mentioned wanting to see Sherlock Holmes in a previous post

well

yesterday hubster and I went to said movie

and I loved it

and he thought it was a bit long and boring

but he doesn't swoon for Bobby D and Juda-licious

so, he might be right

but i still enjoyed it

and i thought the score was brilliant

but what caught both of our eyes

was a small scene

in the middle of the movie

where the boys were eating fish and chips

and i thought

hmmm

that would be a great dinner

and so here we are

Sherlock Holmes Fish n Chips Suppah

(printable recipe)
Chips
1 large russet potato
or more if you love fried potatoes
oil for frying
Fish
1/4 cup (approx) cornstarch
2 cups flour
1 Tbs baking powder
generous pinch kosher salt
generous pinch black pepper
1 bottle cold beer (the darker the better)
3 or 4 ice cubes
1 1/2 lbs halibut or cod cut into strips
Make the batter by mixing flour, baking powder, salt, pepper and beer-- and  place in refrigerator to rest about 20 minutes.  
Heat the oil in a nice deep pot to 320.  Cut the chips into the shape you like. Make sure they are dry and then drop into the oil.  Let them cook until they are soft, but not browned.  You are going to cook twice. Remove from oil and let drain and cool completely.
Kick the heat up for the oil to 375
Fry your potatoes in batches until nicely browned.
Remove from oil, salt and let drain while you prepare the fish
plop the ice cubes into the dipping batter (you want a really cold batter)
dredge the fish in the cornstarch, then dip into the batter and immediately drop into the hot oil
serve hot with vinegar or tartar sauce
 or both
EAT UP!

a cake and a smile

i long for the days of past when family, neighbors and old friends would stop by for coffee and cake

when

birthdays were celebrated with a small dinner and then extended family coming by for birthday cake and coffee

is that a tradition lost with generations past?

perhaps

it is that people don't just visit anymore

or

 that cake has turned from an attribute of community and friendship

into

a carbohydrate laden capital lettered DON'T

I prefer a piece coffee cake to birthday cake

because

 it has to rely on itself to be good

it doesn't have some kind of amazing mocha-buttercream frosting to make it moist

or big red roses with that funny but somehow pleasing taste

and

it really does taste great with coffee

or a

mug of tea

and

 it reminds me of my grandparents

who

 insisted on having coffee and cake

while

playing gin and smoking cigarettes

on our back porch

on warm summer nights

my entire childhood

it was magic

and makes me smile

Big Ginormous Coffee Cake
(printable recipe)

(adapted from Nancy Silverton's La Brea Bakery Cookbook)

Streusel

1  cup toasted walnuts

1/4 cup granulated sugar

1/4 cup dark brown sugar

1/2 cup flour

1 tsp cinnamon

1/4 cup softened butter

Sprinkling Sugar Layer

1 Tbs granulated sugar

1 tsp cinnamon

1/4 cup toasted walnuts

Batter

8 oz unsalted butter--room temperature

1 3/4 tsp baking soda

2 tsp baking powder

2 tsp kosher salt

2 1/2 cups granulated sugar

3 extra-large eggs

1 1/2 tsp vanilla

4 cups flour

2 cups sour cream

For the struesel:  Mix in a bowl all ingredients except the nuts. Mix until it becomes a bit lumpy then toss together with nuts. Set aside

For the Batter:  Cream the butter, baking soda, baking powder and salt on low until softened and mixed together. Add sugar and mix until light and fluffy.  Mix together the eggs and vanilla in a bowl.  Alternately add to the sugar and butter the eggs and the flour, beginning and ending with the flour.  Stir until just incorporated, do not over-beat.  Stir in the sour cream.

Line the bottom of a tube pan with baking paper, spray with pan spray being sure to hit the inner tube well.  Spoon half of the batter in the pan and spread to create an even layer.  Sprinkle the cinnamon sugar mix over on top of the batter.  Drop the nuts on top and press a bit to get them into the batter. Spread remaining batter evenly on top and then cover with the streusel mixture.

Bake in a preheated 350 oven until firm to the touch and a toothpick inserted in the center comes out clean.

It will take more than an hour.

Make a pot of coffee

pick up the phone

and

 invite some friends over

for a game of cards

 or

just some laughs

oh Tanenbaum

Merry Christmas

from our home

to yours

although

this isn't really our home

and it's not our tree

but it is beautful

no?

this is the tree at my folks house

dressed simply and beautifully

and it says Christmas

much better

than our two foot

silver tree

with gumdrop adornment

here's a new years promise

next year

we are putting up our big tree

and decorating it to the hilt

so i dont have to go

hijacking everyone else's

tanenbaum

and pretend

that it is mine

May your Christmas be filled

with many

Blessings, Joy and Love

3 different stratas and not an erik among them {egg strata}

Who doesn't like an easy solution for a crowd?

Especially when it is for breakfast

and perhaps the night before the next morning

is filled with fancy cocktails and lots o' bubbly?

and perhaps

too many sweets?

here's my breakfast solution

for just those days

like christmas

and new years

hearty

and easy

and not only can, but should

be prepared in advance

my recipe to make this isn't specific

but I think you can get the jist

Strata
(printable recipe)

about 9-12 cups of bread.  I use baguettes or rolls and tear them into nice size pieces and let them sit on a baking sheet to stale a bit....but it isn't essential.  You can use whatever bread you have, but I don't recommend biscuits.

about 9 large eggs

1 cup half and half or milk

salt and pepper

Fillings

The 3 you see in the photo are:

Veggie

leeks, mushrooms, zucchini, red bell pepper--sauteed in a bit of olive oil

stir in 1 small rondele or alouette while still warm

salt, pepper and nutmeg

layer with

parmesan and shredded mozzerella cheese

Breakfasty

saute in olive oil

2 tubes breakfast sausage,1/2 onion

and

head of broccoli (tips only)

 stir in cube of cream cheese while still warm

layer with

shredded sharp cheddar cheese

Spicy

saute in olive oil--lots of chorizo and

1 onion chopped finely

stir in 1 log chevre while still warm

layer with

shredded mexican blend of cheese

So here's what you do.  

Take the eggs and milk and whisk them together in a bowl.  Take your casserole pan and rub a bit of butter along the bottom and sides.  Drop a layer of bread into the pan.  Pour a about half of the egg mixture over and dig around so all the bread gets soaked. Place the filling either in a layer or as i like to do it...place it in such a way so that it looks like the bread and filling are all tumbled together.  Top with a layer of shredded cheese.  Make a second layer of bread and repeat process.

Cover and let sit overnight in the fridge.  Bake at 350 for about 40 minutes or until a toothpick inserted in the center comes out clean.

you can use any combination of veggies, meat and cheese that you like.  Too much egg is not a problem, too little will result in a dry strata so be careful.

Enjoy!

quick, i need a gift!

do you keep a stash?

I am a second generation stasher

I have a gift cabinet

I have cookie dough

and

whole pies in the freezer

just in case

I would be mortified

if someone stopped by my house

and i had nothing to offer

instead i can say

oh--

perfect timing

i just put a pie in the oven

very june cleaver...don't you think?

come this time of year

we get invited to people's homes

and

can't go empty handed

but it's tricky

the hostess gift

you can't really show up with a sweater, silver-plate candlesticks or pearl earrings

so I usually give some sort of edible

and

I like to wrap it so it looks expensive

a little gift trompe l'oeil

wrapped in these neat parcels are biscotti

and here

is a simple recipe

for your last minute gift giving needs

Gingerbread Biscotti
(printable recipe)

2 3/4-3 cups flour

1 tsp baking powder

1/4 tsp kosher salt

3 tsp ground ginger

2 tsp ground cinnamon

1/4 tsp ground cloves

3/4 cup + 5tsp granulated sugar

1/4 cup dark brown sugar

2 Tbs molasses

2 Tbs butter--melted and cooled

2 tsp vanilla

3 eggs

1 Tbs sugar + 1 tsp cinnamon mixed together

1 egg--gently whisked for glazing

Whisk together flour, baking powder, salt, ginger, cinnamon and cloves.  In a bowl whisk together the whole eggs with the granulated sugar, brown sugar, molasses, vanilla and butter.  Stir in the dry ingredients and mix until it comes together. If it is too wet, add a bit of flour to your hands as you form the mixture into 2 logs of about 2" wide.

Place each log on a parchment lined cookie sheet.  Brush the top of each log with the egg and sprinkle the cinnamon sugar on top.

Bake at 350 until it is puffed and firm to the touch

Remove from the oven and let cool

Once cooled, slice crosswise, reduce the oven to 325 and place cut side down on the cookie sheet.  Return to oven and bake until dry but not brown.

you can eat as is

or

drizzle with dark chocolate

-

 add bits of crystallized ginger to the dough before baking

-

dip into a big bowl of dulce de leche

while hiding from your cares

or 

you can wrap them up

and give them away

Tuesday Night Supper Club--Guest Hostess

We have a guest hostess for tonight's Supper Club

(if you want to be a guest host, please email me at christy@luciagrace(dot)net)

Her name is Julie

and she doesn't have a blog of her own

but she is a follower

and a mom, wife, daughter, sister and an entrepreneur

who makes and eats dinner

so she qualifies

This recipe has passed through the generations of women in her family. It has been revised by each hand either for convenience, or as matter of taste.  Her Gran used a cut of meat as sturdy as the Michigan winter--pork shoulder. But her mother, a Californian found tenderloin more readily available.  Julie added a young person's touch with a can of beer to tenderize the meat--she says).  A new generation, a new approach.

This recipe is simple and delicious

pocket book friendly

and a one pot meal

so to our guest hostess and the women who came before her

thank you for this delicious recipe

and for breaking bread with us

Pork Tenderloin and Potatoes
pork tenderloin
4 potatoes-peeled and cubed
4 carrots--peeled and sliced
1 stalk celery--sliced
1 onion cut into dice
1 tomato cut into dice
1 bay leaf
4 cloves of garlic--minced
2 sprigs of parsley--chopped
dried thyme
2-3 cups chicken broth
1 can of light beer
Rub the tenderloin with a bit of olive oil, then gently rub in the garlic, and sprinkle with salt and pepper.  Let it marinate in the fridge for a couple of hours or overnight.  About an hour before you are going to cook, pour the can of beer over the tenderloin and allow to marinate in the fridge.
Heat the oven to 350 and place the tenderloin in the center of a large casserole dish.  Place the potatoes, onions, celery, carrot, tomato, parsley and any remaining garlic around it.  Pour enough chicken broth in the pan to just cover the bottom, no more than halfway up the dish. Sprinkle thyme over the tenderloin and veggies to your taste.  Bake for approximately 1 1/2 hours until meat is cooked through and potatoes are soft.  Season to taste with additional salt and pepper.

EAT UP!

hot cocoa on a peppermint stick

while stalking around the internet late one night

i came across this

givers log

a great website with darling and wonderful ideas

 i knew immediately that I wanted to make these

and today i found the time 

which is silly

that i thought i needed to put aside time

because these are so very easy

and yet

so delightful

here's a gift idea

make some of these

and a batch of marshmallows

add a quart of milk in a bottle

and a couple of festive mugs

or not

and some christmas carols downloaded from here

and you have a really nice gift

that is also practical

because

you can't drink diamonds

Hot Chocolate on A Peppermint Stick
(printable recipe)

8 oz good bittersweet chocolate chips

1/2 cup powdered sugar

1/4 cup unsweetened cocoa powder

pinch of salt

-sift the powdered sugar, cocoa powder and salt.  In a bowl over a double boiler melt the chocolate (for precise instructions click here).  It is important not to let the chocolate get too hot. It should be JUST melted--and not piping hot. Remove the bowl of chocolate well before the chocolate is completely melted.  This is important. What you are trying to do is keep the chocolate in "temper"--this will allow it to harden with a nice sheen--as well as easily pop out of whatever mold you will be using.

Add the sifted ingredients to the melted chocolate and stir until it is incorporated and has a nice sheen.

Use a pastry bag or spoon into your mold of choice.

I used a silicon canele mold...but you can use ice cube trays, shot glasses, tartlet tins, mini-muffin pans...lots of things.

Use anything you want for the stick...i used mini candy canes, but you can use spoons, lolly sticks, cinnamon sticks, fun vintage plastic stir sticks, funky skewers...

One cocoa on a stick will turn a steaming mug of milk 

into a delicious chocolate mustache-forming mug of cocoa

top with homemade marshmallows

and enter 

a place i like to call bliss

where diamonds

are 

just another unnecessary extravagance

Gingerbread Nostalgia

I like gingerbread

the cake, not the cookie

BUT I LOVE GINGERBREAD HOUSES

no matter how frustrating they can be

but sadly, this year

I didn't plug time in the calendar to devote to one

because I have a gingerbread house problem

I am very supportive and genuinely so, when I see a ginger-house made up of four walls and a roof with a few half eaten candies pasted to it. I find all gingerbread projects charming and nostalgic. But what is good for the goose is not good for the gander.

I have issues

I can't just make a house

When in culinary school, the assignment was make a gingerbread house. I made a neighborhood of East Coast row houses with clear windows and decorated interiors.

One year I mentioned to my mom that I wanted to do a simple gingerbread centerpiece for Christmas and showed up with a shopping village replete with a bakery, art gallery and dress shop 100% edible and fully furnished.  The stone church even had pews.

Listen

I already admitted that I have a problem

A couple of years ago, I was asked to enter a gingerbread competition

The theme was Christmas Around the World.

Immediately I thought, Swiss Chalet!

 I then turned to my husband and said...

you have to help me

I am already going over-board and it is only in my head

which is how our gingerbread project was born

Mike built the whole structure from foam core to test the structural viability and appropriate scale

because he is a guy and does guy things

while I got to making caramel corn for the base of the mountain

It took us about 10 days to craft

but it was well worth the effort

we won lots of goodies and a bunch of cash

and it won just about every prize--except the fan favorite

or as we like to call it--be a college student and bring your class, then grab a school bus and drive around town picking up folks to stuff the ballot box.

but i am not bitter

-much

because even without ballot pushing proletariats, we garnered second place in the fan fave category

and hear this...

we won the grand prize

from actual judges

And then we gave the chalet to the hotel

for their holiday display

We left that party

with our arms full of prizes

and our egos full of pride

even after 24 months, I can still feel the sunshine of that very good day

the day my obsessive gingerbread disorder

reaped rewards

more winners!

Sorry for the delay....but I picked the winners for the last three items in my five days of give-a-ways...

and here they are!

The girl's trio 

and the winner is:

Allie Pickett

from 3boys1hubbywhatnext

The Caramels and Truffles

we have two winners

I was feeling generous

and they are:

Patrick Larsen

and

Amy Anderson

Congratulations!

And The Nativity---

Goes to

the lucky

Tom Mozilo

Congratulations everyone!

I had so much fun with this.  So I will be having more give-a-ways next year....

...keep in touch

.

*all winners were chosen by a completely random process

winners, winners, winners!

The winners have been picked!

The winner of the truffle paste

is

Monique at A day in the life of a surferwife

and the winner of the special olive oil

is

Honey B.

Congratulations!

psst. Day 3-4-5 are still open until midnight (pst) tonight

Tuesday Night Supper Club

we have had a bit of a cold spell lately

it has dipped well below 70 degrees

Don't hate me

which made it a perfect day for a the picture show

so we seized the opportunity

and chose

 Armored with Matt "ha cha cha" Dillon

Even as a creep he's dreamy

but sadly,

I give the movie a miss

it's kinda slow

until it isn't anymore

and then its over

just

like

that

I say if you only have $9 in your pocket

hold out for Sherlock Holmes

because really

Robert Downey Jr AND Jude Law

my oh my

who cares about the premise

or

the plot

or

the ending

when RDj steps on screen

just sit back and let it happen, baby

but i digress

we went to the movie, which means popcorn, which means a light supper

so i made a spicy, spicy vegetable stew for me

and added a chicken breast for hubster

comfort food

that doesn't require stretch pants

Spicy Vegetable Stew
(printable recipe)

olive oil

1 large potato--peeled and cubed

1 red bell pepper--julienne (you can use roasted peppers if you have in cupboard)

2 ribs celery--cut in large pieces

2 medium carrots--cut in large pieces

1 large eggplant--cut in chunks

1 small can diced tomatoes

handful kalamata olives--pitted

handful green olives with pimento (optional)

basically any kind of olive that isn't the kind you put on your finger tips

2-3 Tbs capers

4-6 dried chiles

pinch hot pepper flakes

1 1/2 cups red wine

1 cup vegetable or chicken broth

1/4 tsp or more cayenne pepper

2 Tbs tomato paste

equal amounts fresh chopped parsley and mint (about 2T each)

Heat dutch oven or stock pot over medium heat. When hot add potatoes, red pepper, celery, eggplant, and carrots.  Cook stirring occasionally until they begin to soften, but not brown--about 5 or 7 minutes.  Add tomatoes, olives, capers and hot chilies and let cook another 5 minutes, stirring occasionally.  Add broth, wine and chili flakes.  Place top on either let cook on stove top (which means you have to check and stir frequently) or pop into a 350 oven and let simmer away for about 45 minutes to an hour.  If you are making on a stove top the time will be shorter.  

Remove top and place on top of stove (if using oven).  Allow to simmer and add tomato paste, parsley and mint 

let cook for a few minutes to get to your desired thickness--i like it a bit soupy

add cayenne, salt and pepper to taste

Eat Up!

It's a Marshmallow World...

It seems like everyone makes marshmallows. I made my first batch of homemade marshmallows when I was in culinary school and used it to decorate my gingerbread project

• 
  
• I thought it (marshmallow) was over rated
• and messy
• and gelatin smells like wet dog
• 
  
• but they (marshmallows) are a crowd pleaser
• and look so dreamy 
• floating on a steamy mug of cocoa
• or piled high on a candy buffet
• or perched on Mr. Darcy's open palm 
• 
  
• but most of all
• 
  
• they make the best gift
• especially if you are on a  budget
• and out of ideas
• 
  
• Which is why I made some of what I call marshmallow cakes to give this Christmas
• I call this Candy-Cane Mellow Cake
• because it is peppermint flavored

• The recipient can cut it in squares, with cookie cutters, or just pick it up and eat it out of hand
• 
  
• I don't make the rules
• and when it comes to eating sweets
• 
  
• I. 
• don't.
•  judge. 
• Marshmallows
• (printable recipe)
• 3/4 oz (3 pkgs) unflavored gelatin
• 1/2 cup cold water
• 2 cups granulated sugar
• 2 Tbs  light corn syrup
• water
• 1/4 teaspoon salt
• 2 large egg whites
• flavoring to taste
• food color 
• 
  

Put sugar in a saucepan. Add enough water to make a mixture that looks and feels like wet sand.  What is most important is that all sugar has the same amount of moisture. Add corn syrup, and place over low heat.  Cook until it becomes a sugar syrup of 235-240 degrees. It should have the consistency of corn syrup.  Meanwhile...place 2 room temperature egg whites into the bowl of your mixer. Add the salt .  Also, prepare gelatin.  Place 1/2 cup water in a bowl. Sprinkle the gelatin evenly over the water.  Let bloom.

Once the sugar syrup is ready, turn off heat and let sit for a couple of minutes...not too long.  Start your mixer on low and get the whites to foamy.  Mix the gelatin into the sugar syrup and stir until melted completely.  Bring the saucepan over to the mixer and turn it to high. Slowly pour the sugar syrup into the bowl, careful not to hit the whisk attachment.  Leave on high and mix until the mixture is warm, but full volume and comes to a peak.  While it is still warm, pour into tin or pan.  Sift powdered sugar on top

Variation

For the candy-cane marshmallow I used a 8" tart tin that I sprayed with vegetable spray.  I added 1/4 tsp peppermint oil (food safe) to the entire batch.  I separated the batch in half and added red food color to one half of the mixture.  I swirled together in the pan. Work fast because this sets up rather quickly.

Don't forget...my give-a-ways are still going...check the right sidebar for more information

Day Five of a Five Day Give-a-Way

We are at our last day of give-a-ways

and it has been a lot of fun for me

i hope it has for you too

I have a wonderful collection of nativity scenes from around the world that are among my most prized possessions.  I am always on the lookout for new sets, so when I came across an artisan in Italy that specialized in them, I knew I should purchase more than one. 

Today, I am giving away a clay nativity which was hand made in Italy

it is very small

about 2 1/2" high

and I think it is lovely

I particularly love the angel flying above the creche

I hope you win!

This is open to all followers--you don't have to live in the US to enter

How to win

1. you must be a follower

and if you are: you are automatically entered

2. you can get a second entry by making a comment

3. and a third entry by linking to this give-away on your blog 

(please let me know in your comment that you did)

4.  If you are on my "push-list" : you will be automatically entered.

Entries will be accepted until Midnight December 16th, 2009 PST. Winner will be randomly chosen on December 17th.

Good Luck

and if you really want to win..make sure you supply enough information so I can contact you!

The give-a-way for days 1 thru 4 are still open....you can link to them from the side bar on the right
NOW CLOSED