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.