Christmas Dinner Redux

My son Steven and his family arrived at my daughter Brenda’s in San Jose about 8:30 on Friday night, just in time for Aiden and Ada to open their Christmas jammies before they hit the hay.
   
    Saturday morning they were up, bright as little squirrels, ready to open all the presents from their San Jose family. After breakfast of a large “Johnny Omelet,” toast, fruit salad and juice we were ready for a trip to the Children’s Discovery Museum. By the time the museum was built my children were too old for it and somehow along the way I missed taking my other grandchildren so it was my first trip. Brenda, who has been to the museum several times, wisely stayed home to start the Braciole and construct the Tiramisu for dinner while getting some well deserved quiet time.

    I was impressed with how many ways there were to amaze the kids! Aiden’s favorite place was the Waterworks and Ada just loved everything, running like a tiny madwoman from station to station. By the time we left three hours later, Steve, Stephanie, Robin and I were exhausted. The kids? “When can we come back?”

Aiden and Ada explore the push-pull beads. They were "impressed."

Steve and Aiden check out the Waterworks exhibit

I have mentioned before that all three of my children are foodies, right? Well, since my son and his family could not join us in San Jose until the night after Christmas, nothing would do but we had to have a second Christmas Dinner on Saturday night. That’s right; another Christmas dinner, this time for twelve, complete with all the Spode dinnerware and decorations as well as the traditional Christmas Crackers we have come to love.

Christmas dinner Redux

    It would be the Italian dinner as originally planned: Giada DeLaurentiis' Braciole, (http://www.foodnetwork.com/recipes/giada-de-laurentiis/braciole-recipe.html) made by Brenda, pasta, a spinach salad my daughter Robin copied from her favorite restaurant in Issaquah, Washington, good Italian bread from Acme bakery, and for dessert, The Cake Boss’s Tiramisu.

Even though they aren’t Italian, Grilled Jalapeno Popper appetizers(http://allrecipes.com/recipe/grilled-jalapeno-poppers/) made by Steve and Stephanie, started the dinner off with a spicy snap.

Jalapeno Poppers grilled and ready to serve

The Braciole was tender and bursting with flavor and the pasta, served with the sauce the Braciole was cooked in, was so delicious it stood on its own.

Braciole, ready to be served with pasta

 Robin’s salad, bright and tangy with a honey-mustard dressing, was a tasty addition and could even serve as an entree salad for a luncheon.

Robin's spinach salad

The Cake Boss‘ Tiramisu (http://www.tastebook.com/recipes/3461291-Tiramisu) was better than any I’ve ever had in a restaurant! I don’t usually like Tiramisu but this one? Oh yeah. I would have it again and again and again. Oh, and again.

Perfect way to end the meal.

    Now, as for the “Johnny Omelet” I mentioned, let me explain. Brenda’s father-in-law, Johnny, is Italian and he makes wonderful frittatas from whatever is left over in his fridge. He starts by sauteing sliced potatoes, bell peppers, and onions in olive oil in a large flat frying pan. From there it’s anybody’s guess what will wind up in the final version; sometimes it’s leftover broccoli, or maybe a few pieces of sausage, cut up. There might be some Braciole left that can be chopped and added, or fresh spinach, and it’s all held together by about a dozen eggs, lightly whipped and poured over the rest of the ingredients. This is cooked gently over low heat until the bottom is set; then the pan goes into a 350 degree oven until the top is puffy and golden. Served with toasted Italian bread and a fresh fruit salad, “Johnny Omelets” have become a staple in our family for feeding breakfast to a large crowd.

"Johnny Omelet"

   Tonight is New Year's Eve and even though I have invitations to go out, I am staying in to enjoy some quiet time of my own. I hope the new year brings you good friends, good luck, and good food.
Until next year, from my kitchen to yours, Happy New Year everybody!!

Our Kind of Christmas

First, let me apologize for the lack of photos. I got so caught up in the festivities I simply forgot to whip out my trusty camera or iPhone. I’ll do better next time.

    Christmas Eve day started off with a beautiful candlelit service at my grandson’s church, followed by pedis, then back to my daughter’s house to finish our preparations for the big day. In our family, Christmas Eve is usually fairly quiet. We often spend it playing games or doing jigsaw puzzles while our hallowed Johnny Mathis Christmas album plays in the background. Supper is traditionally Potato Leek soup with assorted sandwiches and maybe cookies for dessert.

    Not this year! My two daughters, Brenda and Robin, two granddaughters, Lexi and Emily, my grandson, Tony, and I were all invited for dinner to the home of Emily’s boyfriend, Chris. His family is a lot like our family, maybe even a little livelier, if that’s possible. Warm, welcoming, and casual, they can be just as silly as us. We love that.

    We arrived at their home, bringing wine and Brenda’s famous homemade red pepper jelly, cream cheese and wheat crackers for an appetizer. While we carried on lively conversations and had a glass of wine, Brenda and Tony left to pick up my other daughter, Robin at the airport.

    We all finally sat down to a fantastic meal of roast beef with Yorkshire pudding, glazed carrots, roasted asparagus, garlic mashed potatoes and more wine, both white and red. For “afters” a plate of lovely baklava and other Mediterranean goodies was passed around. How much better than Potato Leek soup is that?

    Ah. Then it was time for the real fun to begin; a lively game of Cards Against Humanity. If you have never played it, just let me say it is a rude but hilarious version of Apples to Apples. Sometimes we laughed so hard we cried. Christmas Eve has never been more fun!

    Christmas Day dawned, sunny and diamond clear; one of those rare days here in Silicon Valley where we can often be wreathed in smog. Coffee was brewed and the egg bake pulled from the fridge to let it come to room temperature before being put in the oven. Let the ripping and snorting begin!
    The coup de grace of the morning was an absolutely charming montage of photos Emily and Tony had put together titled “Emily and Tony, Then and Now.” They had gone to the Goodwill store and bought clothes duplicating what they wore in photos of themselves as tiny tots and then photographed themselves now, recreating the poses. It was a huge hit!

    Two hours and a ton of paper, ribbons and boxes later, we were ready for the Egg Bake! Like a savory bread pudding studded with bits of ham and lots of shredded cheese, it arrived at the table puffy on top and richly browned and crusty on the bottom. Yum! A fruit salad, coffee, orange juice, and champagne for those who wanted Mimosas, and we were ready to dig in.

    Another tradition in my family is going to a movie on Christmas Day. This year was no exception. Our movie of choice this year: Into the Woods. Before we left for the multiplex Brenda and Robin started preparations for our dinner. 2014? A Mexican theme; Robin’s Chile Verde over The Pioneer Woman’s  Cheese Grits with Chiles http://thepioneerwoman.com/cooking/2010/10/creamy-cheese-grits-with-chilies/ and Robin’s Mexican Cole Slaw; flour tortillas for those who wanted to make burritos. The girls started the Chile Verde by browning chunks of pork shoulder, then sauteing sliced onions and  chopped Poblano chiles. All went into the slow cooker with a 15-0z. can green enchilada sauce, and two 4-oz. cans diced green chiles. They set it on high for six hours and “Into the Woods” we went.
When we returned home and the Chile Verde was still bubbling away in the slow cooker it was time to finish the Christmas puzzle while Lexi and Brenda's boarder Becky entertained us with a guitar duet.

Becky and Lexi entertain.

Almost done.

Robin's Mexican Cole Slaw

Chile Verde over Jalapeno Grits with Mexican Cole Slaw

Robin's Mexican Cole Slaw

 3/4 cup mayonnaise
1 cup sour cream
1 tsp. ground Cumin
1/2 tsp. ground Coriander
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 cup chopped Cilantro
Juice of one lime
1 medium head cabbage, finely shredded or chopped
Mix first 8 ingredients in separate bowl. Spices may be adjusted to taste. Pour over chopped cabbage and mix well.  Refrigerate for 15 minutes before serving.
Serves 8

 Brenda & Robin's Chile Verde

5-6 pound. pork shoulder roast, cut into 1-2 inch chunks
2 Tblsp. olive oil, divided
1 whole onion sliced
2 Poblano chiles, seeded and diced
1 jalapeno chile, seeded and minced (use rubber gloves)
3 cloves minced garlic
1 15-oz. can green enchilada sauce
2 small cans diced green chiles


Add 1 Tblsp. olive oil to a large frying pan over medium heat. Fry the pork in small batches until nicely browned on all sides. Transfer pork to slow cooker. Add another Tblsp. olive oil to the pan and saute the onions 3 minutes or until soft, then add garlic, Poblano chiles, and jalapeno chiles and saute for 3 minutes more. Add them to the slow cooker. Now add green enchilada sauce and diced green chiles to the slow cooker. Stir. Set to High and cook for 6 hours. Serve over cheesy grits or use in burritos.

Serves 8

Tonight my son, Steve will arrive with his new family and there will be a reprise of gift opening. Tomorrow a second Christmas feast will begin. I think it’s going to be Italian Braciole with pasta.  Stay tuned.

It Feels Like A Cookie Day

My little fake 3’ Christmas tree is standing proudly on a table by the window, sporting the tiniest ornaments I have. The front door is hung with a real evergreen wreath and I’ve displayed most of my candles and other accoutrements of the holidays, at least for now. I may trundle down another box from the garage shelf. Or not. Next year I might get brave and have a real tree again. All the years I have lived here I just didn’t want the bother with the mess and last year I when I got a kitten, I was afraid Hobbes would bring the whole thing crashing down. So once again, Tiny Tree is holding forth.
One holiday tradition I never miss is making cookies. I love to make Christmas cookies. This year I will make our classics: Russian Tea Cakes, Thumbprint Cookies, Lemon Bars, and Molasses Crinkles, all recipes from the 1969 Betty Crocker cookbook; but my favorites are Pizzelles, the Italian Christmas cookie. Light, crispy, and not too sweet, these delicate rounds are perfect for snacking and giving away as gifts.

Thumbprint cookies

Russian Teacakes

 A few years ago, about this time of year, I gathered up a pile of clothing, some knickknacks I was tired of and the old waffle iron that belonged to my mother. It was just gathering dust up in the cupboard. I hauled the loot down to the local thrift shop and dropped it off, feeling quite self satisfied. One persons’ junk is another one’s treasure, and so on.

Mom's old waffle iron (or so I thought)

The very next day I was dreaming about the wonderful Pizzelles, that my mother always made every Christmas. Even though she was Welsh and Scottish, she loved making those Italian cookies. I wondered what had happened to her Pizzelle Iron. I even looked at some ads online to see what they cost these days. I called my sister.
    “Whatever happened to Mom’s old Pizzelle maker?” I asked her.
    “You have it,” she said.
    “What? No, I don’t.
    “Yes, you do. You know that old waffle iron of Mom’s?”
    “Yeah,” I answered with a sinking feeling in my stomach.
    “Well, those waffle plates can be removed, you know, and flipped over. Voila! Pizzelle maker.”   
    “Oh no,” I groaned. “I just gave it to the thrift store.
    “Oops,” she said.
 I called the thrift store, told them my story.
     “Why, you come on back down here and get the waffle iron,” said the lady on the other end of the telephone. “We’ll hold it aside for you. Thank heavens we hadn’t put it out for sale yet.”
    “Thank you so much,” I said.

Voila! Pizzelle Iron

Sure enough, when I got it home and flipped the waffle plates over there was the lovely circular, intricate Pizzelle design plate and on the handle of the iron, a recipe for Pizzelles! Strange, I never noticed that before!
From that Christmas on, I have made those light-as-air Italian confections for my family and friends. This year is no exception. I will not be using my mother’s recipe however, as it makes hundreds of cookies. Instead, I will use the recipe that is on the handle of the waffle iron. There goes the timer. Time to bake another set of Pizzelles. 

 Pizzelles

3 eggs, beaten                1 tsp lemon zest
3/4 cup sugar                1 teaspoon anise seeds (Optional)
3/4 cup butter, melted            1 teaspoon sesame seeds (Optional)
1-1/2 cup flour              
1 teaspoon baking powder
1 tsp vanilla                      

Beat the eggs well and add the sugar, melted butter and mix well. Add the flour and baking powder, about a third of the flour at a time. Add vanilla and lemon zest and/or anise seeds or sesame seeds. (Traditional Italian cookies have anise seeds)

Spoon about 2 Tablespoons of batter onto each side of the Pizzelle iron. Close and bake for about one minute. Use a timer. They bake fast! Cool on a flat wire rack. Makes about two dozen.

Thanksgiving weekend

    Thanksgiving weekend arrived here on one of those crystalline, sunny autumn days and left on a much-needed, dark and stormy night. Lexi spent the holiday with her mother in Antelope so it was my daughter Brenda, my son, Steven, his wife, Stephanie, myself and three of my grandchildren, Tony, Aiden and Ada. The turkey is almost gone, the Green Stuff remains mostly uneaten, but there is still a little dressing and gravy to fill in any empty spots we might have in our tummies.  Time to remind myself again how thankful I am for my wonderful family. They are what really give meaning to this holiday.

Here’s how it went down.

 Brenda’s Thanksgiving table, an autumnal delight, was set to receive
  the family and the feast. We all pitched in to make the meal a success.

 Let’s reprise:
Turkey, roasted with rosemary & lemon by Steven: juicy and flavorful.
Brussels sprouts with bacon, made by Brenda: toothsome and delicious.
Rosemary infused rolls, made by Stephanie: fragrant and fluffy.
Sage dressing, cooked in the slow cooker by me: savory and moist.
Sweet potatoes, cooked in chicken broth and whipped with butter, a little cayenne and nutmeg: Yum.
Whipped white potatoes and turkey gravy made with a touch of white wine: to die for.
The green stuff: well, let’s just say it was there.
One apple and two pumpkin pies: Oh yeah!



In my family we are all foodies. Any conversation between any member of my family always reverts to something about food. This year was no exception. On Saturday we decided that after all the rich dishes we consumed on Thursday and Friday, nothing would do but to have a fresh seafood feast. After several calls to local fishmongers and markets to check on prices and availability, the answer was clear: Roadtrip to Stagnaro’s on the Santa Cruz wharf for fresh crab. And hey, while we are over there, why not make it a real outing and visit the Mystery Spot as well.

    Into the Honda Pilot six of us piled and headed out over Highway 17 through heavy mist and light rain. The wharf was in full swing with holiday day trippers like ourselves. The first thing we heard on spilling out of the Pilot were those distinctive growls, moans, and barks of the sea lions that loll around on the underpinnings of the wharf. 

 Aiden and Ada, awed into stunned silence at first sight of these beasts, soon became chatterboxes with all sorts of theories about what they were doing and why. Aiden took the time to read the information sheets posted and came back to straighten us all out about their habits and habitat. He is the animal lover in the family.

Aiden, our animal lover

Stephanie & Ada

A huge male sea lion and his family of females and pups gracefully cavorted in the sea below us, the “man of the family,” leaping out of the water to dive, dolphin- like, right back in again. It kept us mesmerized for almost half an hour. Time to buy some crab.
    We left the wharf, our ice chest laden with 5 fresh crabs, 2 lbs. fresh clams, 2 lbs. fresh mussels and 5 fresh oysters. A stop at The Buttery for a loaf of seeded sourdough to go with our seafood and then on to the Mystery Spot! We turned off the main road onto a narrow, winding lane through towering redwoods, wreathed in mist. It was getting darker and mistier by the moment adding to the eeriness of the whole experience. The kids, wide eyed in anticipation, couldn’t wait to be amazed. Tucked away in the Santa Cruz mountains, about 5 miles from Santa Cruz, lies the strangest little spot around. It's not clear whether it is all just an optical illusion or if there is really some weird magnetic force at work here but the result is an entertaining little side trip for the family. At only $6.00/head it's a bargain!

Brenda & Steven

The last time I visited I was about eight so I had forgotten the disorienting effect of seeing everything going sideways and backwards. Both Stephanie and myself, feeling a little quesy, had to move quickly through the routine and get back to solid ground before we embarrassed ourselves. The little ones, however, had a ball.

Aiden is amazed

 Back to reality, we headed home to San Jose through the storm. Our seafood feast of raw oyster appetizers, mussels and clams in white wine broth, delicate, succulent, sweet fresh crab, picked lovingly from its shells and steamed fingerling potatoes was the perfect way to end the weekend.  “Say, is there any of that pie left?”

                          Steamed Mussels, Clams and  Sausage in White Wine Broth

1 tablespoon olive oil

1 tablespoon butter
2 small shallots or one small onion, sliced
12 oz. Kielbasa sausage, sliced into 2-inch pieces
2 garlic cloves, minced

1 pounds mussels
1 pound clams

1 cup dry white wine

2 tablespoons chopped Italian parsley

lemon wedges

salt and pepper to taste
Crusty French bread

Clean and remove beards from mussels. Check clams and mussels for any cracks. Discard any mussels that are open before cooking.
Preheat a large pot to medium and add olive oil and butter. Once butter has melted, add sliced sausage, shallots (or onions), a pinch of salt and pepper then cook for 5 minutes until the shallots have softened and the sausage is slightly browned.
Add garlic and cook for 1 minute. Add wine, mussels and clams, then cover with a lid and steam shellfish for 8-10 minutes or until all mussels and clams open. (If any do not open, discard).
Add parsley, stir and season with salt if necessary.
Serve with lemon wedges and slices of crusty French bread.

Book Club Night

    Tonight is Book Club night. It’s not a formal book club exactly. We are a small group of four couples. Each member takes a a turn recommending a book for us to read and then we meet two months later at one of the couples’ homes. We have a pot luck dinner and then briefly discuss the book before we launch into what we really want to talk about...everything under the sun but the book.

    This time we are at least attempting to discuss the book Aloft, by Chang-Rae Lee. I will be eager to hear what everyone else thinks about it. I liked the book but I have some thoughts of my own about the writing style. Hmmm. I wonder if anyone will agree with me.

    The hosting couple provides an entree and everyone else brings side dishes or dessert. No one knows beforehand what anyone is bringing or making.  It makes for some interesting dining. A good bottle of wine helps bring it all together. Everything’s better with wine.

    Two of the women are teachers, one is an executive and I am a retired librarian. One of the men is an architect, one a retired teacher, one a retired sales representative, and one an engineer. They are bright, funny, and knowledgeable so our discussions can be lively, hilarious or even sometimes scholarly. Whatever the topic, we all enjoy each others' company and a good time is had by all.
    I’m going solo tonight as my friend and book club partner, John, is very ill. We will miss his wry comments, his excellent choices of wine and his unique point of view.
 
    This time I am bringing Oven Roasted Cauliflower as a side dish. It’s my first time making this dish so I’m keeping my fingers crossed that it will turn out okay.

Pyrex Portables

Removable heated pad

Years ago I bought this Pyrex food carrier not knowing it would prove to be one of my favorite kitchen items. It has a microwavable hot pack and for years it has transported hot food to potlucks, parties, and picnics. I hope it never wears out.

 

                                                         Roasted Cauliflower
1 head cauliflower (about 2 pounds), cored and cut into bite-size florets (about 8 cups)
1/4 cup extra-virgin olive oil
5 cloves garlic, roughly chopped
1/4 teaspoon crushed red pepper flakes
2 teaspoons kosher salt
2 teaspoons roughly chopped fresh thyme leaves

Preheat the oven to 450 degrees F.

Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve. Serves 6-8


The cauliflower was a hit! It’s surprising how much natural sugar there is in cauliflower that, when roasted, becomes a beautiful, caramelized golden brown. Paired with the pepper flakes for a little zing and the fresh thyme for earthiness, it is a delicious, winning dish. This is even good enough to hold its own on anyone’s Thanksgiving table. 

    Speaking of Thanksgiving, usually my son and his wife do the dinner and in the past it has been anywhere from gourmet to epic with many courses, each one more fabulous than the previous.

    This year my kids want to do a “tradish,” (as my kids call it) Thanksgiving. My son will be doing the turkey and my older daughter and I will be cooking the rest of the meal. Neither of us has cooked a traditional Thanksgiving meal in years. We can do this.

  Tomorrow we will make the menu, the shopping list and format a battle plan. Back in the mists of time I remember making a jello, cottage cheese and sour cream molded salad the kids called “The Green Stuff.” We know we want mashed potatoes, gravy, Brussels sprouts, sweet potatoes, two kinds of cranberry sauce, and of course pumpkin and apple pies. The only question now is, do we really need the “Green Stuff?” Stay tuned.

A Good Night For Baked Ziti

Finally, a chilly, gloomy afternoon and I can feel justified in turning on my oven to cook something savory. Baked Ziti sounds just right for tonight and I can use my beautiful hand-painted casserole dish that was made in Poland. I love its traditional red and blue design.

    I’ve been waiting for a night like this to bake something that will fill the house with the wonderful aromas of garlic, tomato and cheese, bubbling away in the oven. Even if it isn’t raining at least it's a cooler temperature tonight. Here in California the drought continues. Every time I hear the forecast of “possible showers” my heart skips a little beat. Then we get a few sprinkles and that’s it.  I’ve even resorted to writing a little poem about the rain, in hopes it will somehow bring it on.


                                                         A Blessing From the Sky
                                                  

High on a hill I sit, reading.

A sighing breeze lifts the page of my book. 

From far away, I hear soft rumbles,

There it is again, louder now.

It’s marching slowly my way for sure.

I try to read, ignore the signs,

As great grey whales of clouds swim, overhead.

Flash! A jagged light bites through the darkening sky.

Another great boom, ever closer it comes.

Now the gentle breeze is a whipping, pushing wind.

Suddenly, a drop of rain kisses, first my cheek, then my hair.

Faster the drops come, drenching all they touch.

Scents of earth and grass rise to fill my soul.

My book forgotten, I slowly whirl with joy.

 With head thrown back and arms outstretched,

I shouted "At last!"
And embraced the blessing from the sky.

 Now for that baked ziti. Tonight I'm only making half a recipe. We don't want to be eating this until Christmas. I’ll start by boiling the pasta. I’m going to use my favorite, mostaccioli. I like its flavor and the way it feels in my mouth. Does that sound crazy? Oh well, I don’t have any ziti anyway, so mostaccioli it is. While the pasta boils I make the sauce. I then layer the sauce, the moistened pasta, and the ricotta in the casserole dish,  I top it all with mozzarella and parmigiano and pop it into a 350 degree oven for 20-25 minutes. Slice some crusty bread, make a simple salad and dinner is ready. The added benefit is that now your house smells like a wonderful little Italian bistro. Mangiare!

I love mostaccioli

Baked Ziti My Way 

  *amounts to the left are for half a recipe

*

(1/2) 1 pound ziti (can substitute penne or mostaciolli)

         Olive oil

(1/2) 1 pound bulk Italian sausage or ground beef

(1/2) 1 onion, chopped

(2-3) 3-4 garlic cloves, chopped

(1/2) 1 Tablespoon fresh or dried rosemary, minced

(1/2) 1 Tablespoon Italian seasoning

(1/4) 1/2 teaspoon red pepper flakes

(1/2) 1 32-o jar marinara sauce (or make your own)

(1/4) 1/2 pound mozzarella cheese, grated

(1/2) 1 cup ricotta cheese

(1/2) 1 cup grated parmesan or pecorino cheese

Preheat oven to 350 degrees.

Bring a large pot of water to a strong boil. Add about a teaspoon of salt for every 2 quarts of water. Add the pasta and boil, uncovered until pasta is al dente or as directed on package. Drain the pasta into a bowl and toss with a little olive oil so it does not stick together while you make the sauce.

Pour 1 tablespoon olive oil into a large saute pan over medium high heat. Add the sausage (or ground beef) Break up any large chunks as it browns.

When the meat is brown add the onions and cook until the onions are transparent, about 4-5 minutes. Add the garlic, rosemary, Italian seasoning and red pepper flakes and stir. Cook 1 minute more then add the marinara sauce. Bring to a simmer.

Spread a thin layer of sauce in the bottom of a 9"x13" casserole or baking pan. Dot the surface with half the ricotta. Ladle some sauce over the pasta and mix then pour the pasta into the casserole dish.

Pour the rest of the sauce over the pasta, dot with remaining ricotta and sprinkle the top with both the mozzarella and the Parmesan cheeses. Bake in the oven until the top is crusty and nicely browned, about 20 minutes. Garnish with fresh basil.

Serves at least 8.  Half recipe serves 4

Into the oven it goes.

And out it comes! Mangiare!

Lexi's turn to cook

    Lexi was going to cook last night but she and her music friends had an opportunity to sing and play at an open mic so I took a rain check and had some leftover soup. Tonight she's keeping her promise to cook, making her version of Chicken Paillard, (a recipe she modified to suit her own tastes) and braised kale.

I had a creative writing class this afternoon and that put me behind time-wise so I sure appreciate her taking her turn in the kitchen tonight. Usually she serves the chicken over rice or noodles but  time is short so the stand-in will be toasted 3-seed oat nut bread. When dinner is over she will go back to school for her night class. Busy, busy girl.

Sauteed kale and sunflower seeds

Finished product. It was dee-licious!

                                                            Lexi’s Chicken Paillard

Two boneless, skinless chicken breast halves
2 Tablespoons olive oil
Half a medium onion, roughly chopped
Optional: 1 cup sliced mushrooms
2 Tablespoons Dijon mustard
2 Tablespoons Worcestershire sauce
2 cups heavy cream (or half and half)
Salt and pepper to taste
1 Tablespoons fresh basil, chopped


Cut chicken into 1-inch pieces.  Heat olive oil over medium heat in a deep saucepan. Brown chicken (and mushrooms, if used.) Remove from pan and set aside. In same saucepan saute chopped onions until lightly brown, stirring to release browned chicken bits.  Add cream and bring to a boil. Reduce heat; add mustard and Worcestershire sauce, stirring. Add chicken back in and cook until heated through, about two minutes. Taste for seasoning and add salt and pepper to taste. Just before serving, sprinkle with chopped fresh basil. Serve over noodles, rice or pasta.

A Day To Myself

Every so often a day comes along that I have nothing on my calendar. Nothing. It’s rare, I’ll admit, but it does happen. One would think that being retired I would have all the time in the world to fritter away every day. With two writing classes a week, a women’s group once a week,  a granddaughter to cook for, a memoir I’m writing, as well as a novel set in Kauai, a friend that needs a ride to the doctor or grocery shopping, and working part-time as a reference librarian, well, as I said, it’s rare. But here it is; a day to myself. What shall I do?
    For starters, I had a leisurely read of the paper this morning. Congratulations Giants and my new hero, Mad Bumgarner!! Then I did the crossword puzzle, as I do every day. When I had caught up on my email and Facebook I played a quick game of Candy Crush. I’m on level 125; have been for a while now. I can usually figure out the trick to crushing all the candy and jellies but not this time. Oh well, on to other things. A load of towels went into the washing machine and it was almost lunch time.
    The tail end of a lovely loaf of Pain Rustique I bought to go with my soup last week was still sitting there on my counter, daring me to use it up. I’ll keep it simple, I thought. I managed to cut four small slices from what was left, buttered them lightly on both sides and filled them with slices of a good cheddar and a dash of mustard. Into a medium hot pan they went, buttered side down. I wanted to make sure the cheese really got melty so I covered the two sandwiches with aluminum foil and placed a jar of Irish tea bags on top to weigh them down. I told you the sandwiches were small. When they were golden and crispy I flipped them over until the other sides were as nutty brown as a chestnut and the cheese was liquid gold.
    The two little grilled cheese sandwiches, a sliced Asian Persimmon from a friend’s tree, a mug of hot Irish Breakfast tea, and a cracking good mystery set in Ireland, and I had myself a lovely lunch.

My lovely lunch.

After lunch I sat down on the couch and phoned my friend Pat. We never seem to run out of things to talk about. As usual, it was a long, satisfying conversation.  Since it was a gloomy day the first thing that came to mind for dinner was...soup. I put a pound of navy beans to soak for an hour for Navy Bean soup. I make mine much like my mother did with a couple of exceptions. Navy bean soup can look a little pale so I like to add the color (and flavor) of  carrots and tomatoes. Mom won’t care. She’s making her own version up in Heaven.

Ready to add the water

    While I was waiting for the beans to soak I thawed out the other half of turkey Kielbasa I had used for the vegetable soup last week. Since I didn’t have any ham, that would have to do. I sliced it and then chopped half a large onion, one carrot, and two cloves of garlic.  An hour later I drained the beans, added them to the pot with the vegetables and sausage, a bouquet garni of fresh thyme and bay leaves, and the water. Diced tomatoes would be added later. If you add them before the beans are tender the acid in the tomatoes keeps the beans from cooking completely.  It was time to sit down and read my book.

Finally, it's soup

                                                     Mom’s Navy Bean Soup (Almost)

1 pound navy beans, picked over, rinsed and drained
Water to cover

2 sprigs fresh thyme or rosemary
1 bay leaf
2 large smoked ham hocks, about 1-1/2 pounds or 6-oz. Polish Kielbasa
Half large onion, coarsely chopped
1 clove garlic, coarsely chopped
1 medium carrot, coarsely chopped
7 cups of cold water
1  15-oz can diced tomatoes
Kosher salt and freshly ground black pepper to taste

Place beans in a large saucepan and cover with water, about two inches. Bring to a rolling boil then lower heat and simmer for 2-5 minutes. Drain and return beans to pot. Add the ham or sausage, the onion, garlic, carrot, bouquet garni, and 8 cups water. Bring to a boil, lower heat to simmer, cover, and cook until beans are tender, about 1 to 1-1/2 hours, then add tomatoes and simmer a few minutes more. Remove bouquet garni. If using ham hock, remove ham hock, cool slightly and remove skin, bone and fat. Cut meat into small cubes and return to beans. Check for seasoning and add salt and pepper to taste. For thicker soup, remove about 2 cups beans, puree them in blender or with immersion blender and return to pot. Serve with a green salad and hot cornbread.

Halloween Preview

It’s Monday night and Halloween is just a few days away. Lexi is upstairs whipping up a fairy/butterfly costume for the two parties she will attend next weekend. She’s also still working on her latest song, “With the Wind.” Since she has a night class on Mondays I try to have dinner ready by 5:30. Tonight I’m taking part of the dinner to my friend who is now finished with chemotherapy. His appetite is back so he might enjoy a meat loaf, roasted potatoes and Brussels sprouts meal for a change after existing on cereal, soup and ice cream for the last month.

                

Saturday my friend Angie and I went to our friend Myrna’s yearly costume party. Myrna and her husband, Bruce, have been throwing this soiree every Halloween for twenty-five years! The first thing you see on entering their house is a huge board covered with hundreds of pictures of party goers from 1989 to the present and a slide show on their computer of all the costumes through the years. Each year they have a theme. One year it was “Your favorite comic book or cartoon character.” Angie and I went as Betty and Veronica from the Archie comics. One time it was “Anything to do with art or artists,” so Angie went as Picasso and I was Mary Cassatt, the only woman impressionist of the 1800’s Paris scene. This year the theme is “Hats.” I found a tiny witch’s hat on sale, 50% off. I bought a headband and a few dibs and dabs at a local variety store, Affordable Treasures, and went a little crazy. The result is a “Fascinator” witch’s hat. Eat your heart out, Kate Middleton!

I have to tell you about Affordable Treasures. It started about 35 years ago in a tiny hole-in-the-wall storefront in a strip mall. I started calling it “Hidden Treasures” because it has everything but the kitchen sink. They carry sewing items, candles, balloons, toys, art and craft materials, cooking and baking bits, coloring books, silk flowers, pinatas, greeting cards, gift wrapping and an assortment of party goodies that will knock your socks off.  Giving a Hawaiian themed party? They’ve got what you need from leis to hula girl plates. An Anniversary party? You got it. Almost any child themed birthday party items you can think of.

It’s a magnificent jumble of every doodad or geegaw you could ever want or need; kind of like the old fashioned Five and Dime stores from my childhood. Gradually, as it grew in its selection of costumes and seasonal items, it grew in popularity until they had to relocate to a much larger space. They now have one of the largest inventories of costumes in the area. It has become “the place to go,” to rent or buy costumes any time of the year so naturally, close to Halloween you can hardly get in the door. I did manage to get in and out with my small purchase without getting trampled.


Speaking of Halloween, here's a preview of Lexi's fairy/butterfly wings. She thought I should wait until she has the whole costume assembled before I take a picture but I couldn’t resist a little preview. Put this girl in a studio filled with art, crafts and sewing materials and let her create. She's a wonder!

Butterfly wing detail

 Recipes

Monday Night Meat Loaf

1 Tablespoon olive oil
1-1/2 cups onion, chopped
1 Tablespoon fresh thyme leaves
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
3 Tablespoons Worcestershire sauce
1 Tablespoon tomato paste
1/3 cup chicken or beef broth
1-1/2 lb. ground beef chuck
1 lb. lean ground pork
1/2 cup plain dry bread crumbs
2 large eggs, beaten
1/2 cup ketchup
3 strips bacon (optional)

Preheat oven to 350 degrees.

Heat the olive oil in a medium saute pan. Add onions, thyme, salt and pepper. Cook over medium heat, stirring occasionally, for about 8-10 minutes until soft. Off the heat add Worcestershire sauce, broth, and tomato paste. Cool.

In large bowl, combine ground chuck, ground pork, onion mixture, bread crumbs, and eggs, and mix lightly. Shape mixture into a oaf on a sheet pan covered with parchment paper. Spread ketchup evenly over top and sides. (Optional: lay 3 strips of bacon, lengthwise, over the top of loaf.) Bake for 1-1/4 hours, until internal temperature is 160 degrees.


Oven Roasted Herb Potatoes

2 Tablespoons olive oil
2 large baking russets
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil

Heat oven to 350 degrees.

Rinse and dry potatoes. Cut into 1-1/2” chunks. Put into medium bowl and drizzle with the olive oil. Sprinkle with salt, pepper, and herbs and mix thoroughly. Spread onto a sheet pan that is lined with non-stick aluminum foil. Bake for 20-25 minutes or until crisp and nicely browned.


Jerry’s Brussels Sprouts

About 1 lb. fresh Brussels sprouts
2 Tablespoons olive oil
salt and pepper to taste
1/2 teaspoon dried oregano
1 clove garlic, chopped fine
1/4 cup chicken or beef broth.

Rinse and drain sprouts. Slice off ends and cut in half.
In a medium saute pan heat the olive oil over medium heat and toss in sprouts. Cook until you can see slight browning around the edges. Add garlic and oregano. Cook  one more minute. Pour in broth, cover pan and lower heat to low. Simmer for about 8 minutes or until they can be pierced with the tip of a knife.

A Bowl of Goodness

John is one of my dearest and oldest friends. We met about 30 years ago at an International Folk Dancing class that his wife was teaching at the time. We all hit it off right away and years later, when the couple parted ways, John and I became movie buddies, soccer buddies and just plain good friends. For the past five years we have had season tickets to the San Jose Earthquakes soccer matches and are looking forward to next year’s season in the new stadium. Today he is struggling with chemotherapy treatment and one of the few things that seem to taste good and satisfy him is my homemade vegetable soup. Since John is mostly a vegetarian, when I make it for him, I use vegetable broth for the liquid. As John and I were enjoying a “bowl of goodness,” as he puts it,  I said, “Say, this is really good! I should make a pot for Lexi and myself sometime!” He sputtered and gave a loud laugh. "You mean you've never made it for yourselves?" It was good to hear him laugh out loud. 

Tonight is Lexi’s night class so even though it is 78 degrees outside, I’m going for it. Lexi and I are not a vegetarians so I do use meat but if you are a veggie person just leave the meat out. I don’t really have a recipe, per say, so what follows is a loose translation of how I make it.

The beginning of a Bowl of Goodness

                           My “Bowl of Goodness”
                                 Vegetable soup

2 Tablespoons olive oil
1/2 onion, chopped
2 stalks celery, chopped
1 medium to large carrot, chopped
6-oz. (half) turkey Polish kielbasa sausage
1 Tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
1/4 teaspoon salt
Several grinds fresh black pepper
1 can diced tomatoes
1 32-oz. container any unsalted broth you wish (chicken, beef, vegetable, etc.)
    If you want a soupier soup add an additional 14.5-oz. can of broth.
1/4- lb. fresh green beans, cut into 1-1/2’ lengths
2 small new potatoes, cut into 1” chunks
1 carrot, sliced
1 zucchini, cut into 1” pieces
1 yellow crooked neck squash, cut into 1” pieces
About 1-1/2 cups shredded or finely sliced cabbage
1 can any kind of beans that suit your fancy (black, great northern, pinto, red kidney, canellini, etc.) rinsed and drained.

In a large pot, over medium heat, saute the first 8 ingredients until soft, and the sausage is browned. Add the broth, can of diced tomatoes, potatoes, carrot, zucchini, and yellow squash, stirring to release the browned bits on the bottom. Bring to a boil, cover and simmer until vegetables are almost done.

That handy little sieve again!

Then add the cabbage and can of rinsed and drained beans. Simmer until cabbage is tender, about another 5-7 minutes. Taste for seasoning; add salt if needed.

Chock full of veggies!

As I said earlier, this is a very flexible recipe so you can use any meat of your choice and add any vegetables you really love. This soup is chock full of veggies and even better the next day so it’s a good thing it makes plenty. 
Top with whatever you like: croutons, parmesan cheese, roasted pumpkin seeds, etc, but be sure to serve it with a loaf of hearty, crusty bread to sop us every delicious drop.

Rainy Day Dishes

It rained today! Not a real storm, but enough to water the plants and confuse Hobbes, my cat. He’s never seen rain before! What a blessing those droplets were. Don’t you love the smell of the earth after a rainfall, even a puny one? My plants and I thank you, sky. Hobbes? Not so much.

I have been wanting to make a dish that my best friend, Angie gave me a long time ago, Chicketti. Angie is all Italian all the way and this is a recipe her mother made for her family. This is a favorite of Angie's daughters, Julie and Gigi as well. They serve it whenever they have a large dinner party because it's so tasty and because one pound of spaghetti and 4 chicken breasts can feed an army!  Clara, Angie’s mother,  lived to be 100. Maybe this is one of her secrets of longevity.  Today seemed like a good time to try it. Here is the recipe:


                                                               Clara’s Chicketti

4-6 boneless, skinless chicken breast halves
1 teaspoon dried oregano
1 teaspoon garlic powder
Salt & pepper
2 Tablespoons olive oil
1/4 cup water or chicken broth
4 stalks celery, sliced.
1 onion, chopped
2 Tablespoons margarine or butter.
1 lb. angel hair spaghetti
1 can beef consume
1 small can sliced black olives
8-oz. cheddar cheese, shredded

Season chicken breasts with oregano, garlic powder, salt and pepper. Heat olive oil over med. high heat and brown the chicken on each side. Add the 1/4 cup water or chicken broth, cover, and simmer until chicken is done and tender, about 20 minutes. When chicken is done, remove to cutting board to cool briefly then cut or tear into bite-size pieces. Set aside. Save the cooking broth!

In another pan, saute onion and celery in 2 Tablespoons margarine or butter until soft. Set aside.

In large pot pour can of consume, cooking broth from chicken, and 3-4 cans water. Bring to boil and add angel hair spaghetti. Bring back to boil and cook about 4-5  minutes. When spaghetti is done add chicken, celery and onions, black olives, and cheese. Stir until cheese is melted. Optional: Sprinkle with grated parmesan cheese. Serves 6-8.

 When I am cutting vegetables I keep a GB (garbage bowl) next to my cutting board. It keeps the counter clean and when I'm finished chopping I can just dump the contents of the GB into the garbage can or, if you have one, a compost container.  Just a little tip I picked up from Rachael Ray.

I love squash, any kind of squash: acorn, butternut, Delicata, you name it. The other day I found a new one, Kabocha squash. It looks like a small green pumpkin. A sticker on the squash had a recipe for sauteeing it. I thought it might go well with the Chicketti. The recipe called for rendering 4 pieces of bacon. Everything’s better with bacon, right? Except that I didn’t have any bacon! I moved on and followed the rest of the recipe. I sauteed half an onion, chopped, in 2 Tablespoons butter until soft and then added half the squash that I had seeded and cut into 1” cubes,  leaving the skin on. I seasoned it with salt and pepper and sauteed it about 10 minutes. Then I added 1/4 cup chicken broth, clapped a lid on and steamed it until tender, yet firm, about 5-7 minutes. When it was done I added 2 leaves of sliced fresh sage and a sprinkling of grated nutmeg. I did not miss the bacon! Another squash to love!

So I served the Chicketti with the squash and an Autumn salad of greens, sliced Granny Smith apples, pecans, and orange-flavored dried cranberries. I dressed it with my favorite bottled vinegrette,  Girard's Champagne Dressing. It all seemed to work.