Deviled Eggs

My love for deviled eggs is just one reason that I often shout "I work out to eat!" Easter just wouldn't seem complete without a batch of these. I don't really follow a recipe, but must have ingredients include dijon mustard, Best Foods Mayonnaise (no substitutions!), salt, white pepper, cayenne pepper and sometimes a dash of tabasco. What do you put in yours?

Why I love marmalade

I'm starting a new adventure today and of course - I made a batch of marmalade to celebrate. I've made A LOT of marmalade over the last couple of months and I've noticed that my batches often mark special moments. It could be a friend's birthday, or to ease a bummer of a day, or to celebrate the gorgeous meyers bursting from our tree this time of year. I especially love it when friends bring me fruit from their gardens. Whatever the reason, making marmalade is a slow, thoughtful, and wonderful thing, made ever sweeter by the people I think about when making it.

Eggplant, green olive and provolone pizza

When I sunk my teeth into the first bite of this ridiculous crispy, cheesy, chewy, melty pizza I was instantly furious with myself for having waited this long to try making a pizza on the grill. My one consolation is that I've now discovered it and nothing can hold me back. I'm not normally an eggplant fan, but this recipe is to die for and so easy to make - it's definitely going to be a staple around here. Enjoy!

Eggplant, Green Olive and Provolone Pizza
serves 4

1 garlic clove, minced
1/3 cup extra-virgin olive oil
1 large eggplant (about 1 3/4 lbs), cut into 3/4-inch thick rounds
1 pound store-bought pizza dough at room temperature
5 oz provolone, grated
18 pitted green olives, coarsley chopped (about 1/3 cup)
1/4 cup chopped flat-leaf parsley
salt and pepper

Warm up your gas grill - set to medium direct heat.

Stir together garlic and oil. Brush some of the garlic oil on both sides of eggplant and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Grill, covered, turning once until tender about 6-8 minutes total (3 minutes on each side). Cut into roughly 1-inch pieces

Stretch dough into about a 12x10 inch rectangle on a large baking sheet and lightly brush with garlic oil. (I found it helpful to oil the baking sheet or to put down a piece of oiled parchment paper so the dough doesn't stick to the baking sheet). Once your grill is at temperature, oil the rack, then flip the dough onto it - oiled side down. (Don't panic! It will seem like it's going to stick but it won't!). Brush the top with more garlic oil. Grill, covered, until underside is golden-brown  - 1 1/2 to 3 minutes.

Using tongs, return crust, grilled side up to oiled baking sheet. Scatter eggplant, cheese, olives and parsley over crust. Slide pizza from sheet onto gril and grill, covered, until underside is golden brown and cheese is melted - about 3 minutes.

White Bean Ragout with Toast

I've been trying to get out of a food rut recently and came across this recipe from Bon Appetit promising flavor-boosting techniques - and it sure delivered. The soffrito noted below is DELICIOUS and I love that you can save some of it to use in soups or sauces later. Bonus!

White Bean Ragout with Toast

4 to 6 servings

3 medium onions, chopped

1 red bell pepper, chopped

1/2 cup extra-virgin olive oil, plus more

Kosher salt and freshly ground pepper

4 garlic cloves, 3 finely grated, 1 halved

2 teaspoons tomato paste

4-6 1-inch thick slices grilled or toasted ciabatta

8-10 tablespoons finely grated parmigiano reggiano

2 15-oz cans cannelini beans, rinsed and drained

4 cups vegetable or chicken stock, divided

1 cup cherry tomatoes, halved

2 tablespoons chopped flat-leaf parsley

Pulse onions in a food processor until finely chopped but not puréed (about 2 cups). Transfer to a medium bowl. Pulse bell pepper i processor until finely chopped but not puréed (about 1 cup); add to bowl with the onions and mix well.

Heat oil in a large heavy skillet over medium heat. Add onion mixture and season with salt and pepper. Simmer, stirring often, until vegetables are completely softened (about 30 minutes). Add finely grated garlic and tomato paste, and cook, stiffing often, until tomato paste begins to turn deep red, about 3 minutes. Measure 1/2 cup soffritto and set aside; reserve skillet. Transfer remaining soffritto to a contained and let cool completely, uncovered. Cover and store in refrigerator up to 4 days or freeze for up to 3 months.

Meanwhile, preheat oven to 375º. Rub bread slices with cut sides of remaining garlic clove. Place bread on a baking sheet and sprinkle 1tablespoon parmesan over each slice. Toast until cheese begins to brown (about 5 minutes). Set aside.

Heat reserved 1/2 cup soffrito and beans in same skillet over medium-high heat. Cook, stirring often, until heated through, about 1 minute. Stir in 3 cups stock; bring to a boil. Simmer, scraping up browned bits until liquid is slightly thickened (3-4 minutes). Add tomatoes and remaining cup of stock; simmer until tomatoes are tender (3-4 minutes) and stir in 2 tablespoons parmesan. Season with salt and pepper.

Divide bread among bowls. Top with some bean mixture and stock. Garnish with remaining parmesan cheese and parsley. Drizzle with oil, if desired. 

Joy's first Mushroom Risotto

My friend Joy came over for a cooking date earlier this week to learn how to make risotto. We picked out a Fresh Mushroom and Dried Porcini recipe from one of my favorite cookbooks: Risotto by Judith Barrett and Norma Wasserman. So delicious!

Risotto scares a lot of folks because of the constant stirring and adding of stock. If you add stock too quickly you get a gummy gooey mess. I once got a great tip that has made all the difference. As the risotto cooks, make sure you can "part the sea" of rice cleanly with your spatula, leaving the bottom of the pan exposed before adding more stock. If the rice stays parted, it's time for stock. If the "sea" melts away, keep stirring. My other tip is that homemade stock makes all the difference.

Fresh Mushroom & Dried Porcini Risotto

serves 4

Condimenti

1/3 ounces dried porcini (I'm liberal with the Porcini- adding more is fine)

2 tablespoons unsalted butter

4 ounces shitake or other wild mushrooms, stems removed  and sliced (about 2 cups). White button mushrooms can also be used.

1/4 cup half & half

Salt and freshly ground pepper 

1/3 cup freshly grated parmigiano reggiano - plus more to pass at table

1 tablespoon chopped fresh parsley

Brodo

4 cups homemade chicken stock (unsalted)

1 cup porcini liquid, strained

1/2 cup dry white wine or stock

Soffrito

2 tablespoons unsalted butter

1 tablespoon olive oil

1/3 cup finely minced onion

Riso

1 1/2 cups Arborio rice

1. Condimenti

Place porcini in a small bowl and cover with 1 cup boiling water. Let stand for 30 minutes. Carefully lift the porcini from the liquid, chop roughly and set aside. Retain the liquid for step 2. 

Heat the butter in a small skillet over moderate heat. When it begins to foam, add the fresh mushrooms and cook, stirring for 3 to 5 minutes, until the mushrooms are soft and the liquid they give off has almost completely evaporated. Add the porcini to the pan with the fresh mushrooms and continue cooking for about 2 minutes longer. Add the cream and simmer until it is reduced slightly and thickened. Add salt and pepper to taste. Turn off the heat and set aside. 

2. Brodo

Strain the porcini liquid into a saucepan with the broth. Bring the broth and porcini liquid to a steady simmer.

3. Soffritto

Heat the butter and oil in a heavy 4-quart sauté pan over moderate head. Add the onion and sauté for 1 to 2 minutes, until it begins to soften, being careful not to brown it.

4. Riso

Add the rice to the soffritto; using a wooden spoon, stir for 1 minute, making sure all the grains are well coated. Add the wine and stir until it is completely absorbed. Begin to add the simmering broth, 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next 1/2 cup (here's where the "parting of the sea" happens), reserving about 1/4 cup to add at the end. Stir frequently to prevent sticking. 

After about 18 minutes, when the rice is tender but still firm, add the final bit of broth and the condimenti (mushrooms, cream, parmesan, parsley) and stir vigorously to combine with the rice. Taste and adjust seasonings. Serve immediately, grinding black pepper on top of each serving and topping with more cheese, as desired.

Words to live by

Sea Ranch at sunset

The year is flying by and I can't believe it's already mid-February! Chinese new year was just this past Sunday and B heard on the radio that the Year of the Water Snake is supposed to be a time for transformation and rebirth. I liked that sentiment a lot and thought it was the perfect time to thank everyone for sharing your words for 2013. I'm always surprised and delighted by the various themes that emerge and this year is no exception. 

There were some wonderful ideas bouncing around this year - so in the spirit of sharing, here are some of your intentions for 2013. If I missed you - please feel free to post a comment or email me. It's never to late to pick a word!

Connect both to connect and reconnect with people as well as "connect the dots" in the areas of my life. 

My word is going to be Cross-train as in cross-train in everything I do so I am more rounded and involved in a variety of things. This will include exercise (I'm adding pilates to the mix of running and swimming), as well as my personal life.

Spunk as in courage or spirit

Got some big decisions facing me this year. I think I'm going for Dare.

Engage...as in stop multi-tasking, be in the moment and pursue things with passion instead of going through the motions.

This is my year to Soar! My visual for this is a macaroon with wings!!

I think mine will be Run. As in “run my life”, “go for a run”, etc.

For this year I'm going with Shipshape and Crackerjack, looking to focus on using my time better and being less of a dawdler.

My word of the moment (and longer) is 'Containment'. Learning skilfully to find the balance between over-doing it and under-doing it appears to be a life's work. 

I'll post the word Balance. Because that is what I Must do for 2013. Balance work and life. Balance exercise and meditation (which I never have done but plan on trying 10 min each day).

I think mine is Connect both to connect and reconnect with people as well as "connect the dots" in the areas of my life. 

I am going with "Health". 

Appreciate. Stop taking so many things in this world for granted. Step back and take the time to appreciate everything.

My word is 'Fun' - which we have decided we need a lot more of in our lives… the last year has been so tough and a really hard grind and we seem to have lost our 'joie de vie'. It is our mission this year to get it back… so we're going to do some crazy shit, go paint balling, go zorbing, camping, get a dog and try to have more fun…

This year is all about Focus for me. Whether that's spending time with the kids, getting my finances in order, solving a challenge at work, making time for [my wife] & I, striving to run a half marathon or anything else that comes up throughout the year, I just need to live in the moment and block out the other distractions. 

Other words:
accelerate
flex
cherish
involvement
gratitude
bloom
create
momentous
wonder
embark
collect
growth
make
relax
choices
wisdom
energy
compassion
be alive
involvement
patience
momentous
seize
embark
wonder
small wins
finish
friend
jump

Three Sisters Soup

My friend Emanuela has done it once again. She introduced me to this soup and it has definitely become one of my new favorites - perfect for a cozy dinner. I'm told the recipe has Native American roots. The main ingredients - corn, squash and beans were often planted near each other "like sisters". The beans were supported by the stalks of the corn and the squash spread out at along the ground - each crop complimenting the other to maintain a rich soil.

Cornbread with honey butter or warm tortillas would be the perfect mates for this hearty soup. You can skip the bacon for a lighter version, but it adds a wonderful flavor.

Three Sisters Soup

Serves 6-8

3 slices bacon, diced

2 Tbs olive oil

1 onion, chopped

2 cloves garlic, chopped

1 bell pepper, chopped

1/2-1 teaspoon dried ancho chile (also known as pasilla)

2 sprigs fresh or 1 teaspoon dried thyme

1 can of Cannellini beans (other beans can be substituted)

2 cups fresh or frozen white corn 

2 cups butternut squash, diced

3 fresh tomatoes, diced or one 14-oz can diced tomatoes

2-3 cups chicken or vegetable stock 

1 bunch cilantro, chopped

For topping: sliced avocado, queso fresco and toasted pumpkin seeds.

In large dutch oven, cook bacon over medium heat. Add the olive oil.  (Add a little more oil if you are skipping the bacon.)

Add the onion, garlic, bell pepper and sauté until the onion is translucent. Add the chile and thyme and stir frequently, cooking for 2 more minutes. Add the beans, corn, squash, tomato, and stock. Bring  to a rolling boil then turn down to a simmer and cover. 

Cook for 20-25 minutes until squash is tender. For a thicker stew, puree a portion of the soup with an immersion blender. Check seasoning, adding salt and freshly ground black pepper to taste. Add cilantro and stir for 1 minute. Serve immediately.

Serve warm topped with diced avocado and a sprinkling of queso blanco and toasted pumpkin seeds.

Favorite Kale Salad

I only discovered kale in the last couple of years - and a little reluctantly. But  once I found out about the lacinato variety (also known as dinosaur kale), I was hooked. This recipe is as fun twist on the classic Greek salad and the warm pita is perfect for hummus. Delish!

Greek Kale Salad

serves 4

1 or 2 bunches of kale (about 1.5 pounds), rinsed and large stems discarded

2 whole-wheat pita breads

1/4 cup extra virgin olive oil, plus more for brushing

2 tablespoons fresh lemon juice

1/4 teaspoon crushed red paper flakes

salt and freshly ground pepper

1/2 cup cherry tomatoes, halved

1/2 cup pitted Calamata olives, cut into slivers

2 ounces feta cheese (preferably French), crumbled

Preheat oven to 400º. In a large pot of boiling water, cook the kale leaves until just tender (about 5 minutes). Drain, cool slightly, and transfer kale to a clean towel to squeeze dry. Fluff up the leaves, coarsely chop them and transfer to large bowl.

Brush both sides of pitas with olive oil and bake for about 8 minutes, flipping half way through. Cut into wedges.

In a small bowl, combine the 1/4 cup of olive oil with the lemon juice and crushed red pepper and season with salt and pepper. Add tomatoes, olives and feta to the kale and toss with the dressing. Serve with warm pita wedges and hummus.

Braised Lamb Shanks

Pepo is the unsung hero of our kitchen - quietly and steadily perfecting a few very key recipes that are synonymous with comfort. I adore his pesto and he sure knows his way around pasta alla carbonara, not to mention Barcelona chicken and an infinite variety of all things grilled. But above all, one of the things he does best is braises - and my favorite is lamb shanks. They've become a New Year's tradition so I thought it only fitting to post this pic from our trip to Sea Ranch. Enjoy these over a bed of creamy polenta. So good!

Lamb Shanks in Red Wine

Serves 6

1 tablespoon olive oil

6 lamb shanks (3/4 to 1 pound each), trimmed of excess fat

2 medium onions, sliced thick

3 medium carrots, peeled and cut crosswise into 2-inch pieces

2 celery ribs, cut crosswise into 2-inch pieces

4 medium garlic cloves, peeled

2 tablespoons tomato paste

2 teaspoons minced fresh thyme leaves

2 teaspoons minced fresh rosemary leaves

2 cups dry red wine, such as Côtes du Rhône or Merlot

3 cups low-sodium chicken stock

Adjust oven rack to lower-middle position and heat to 350º. 

Season both sides of shanks generously with salt and freshly ground pepper. Heat oil in large heatproof Dutch over over medium-high heat until shimmering. Swirl to coat pan bottom with oil. Place 3 shanks in single layer in pan and cook, turning once, until nicely browned all over (about 7 minutes). Transfer shanks to plate and set aside. Brown remaining shanks and transfer to plate. 

Drain all but two tablespoons of fat from pot. Add onions, carrots, celery, garlic, tomato paste, thyme, rosemary and light sprinkling of salt. Cook until vegetables soften slightly (3 to 4 minutes). Add wine, then stock, stirring with wooden spoon to loosen browned bits on pan bottom. Bring liquid to simmer. Add shanks and season with salt and pepper.

Cover pot and transfer to oven. Braise shanks for 1 1/2 hours. Uncover and continue braising until shank tops are browned (about 30 minutes). Turn shanks and braise until other side is browned and meat is fall-off-the-bone tender (15 to 30 minutes longer).

Remove pot from oven and let shanks rest in sauce for at least 15 minutes. Carefully transfer shanks to individual plates. Arrange portion of vegetables around each shank. With large spoon or ladle, skim excess fat from braising liquid and season with salt and pepper to taste. (For a rich sauce, instead of serving sliced vegetables with shanks, pass them through a food mill along with braising liquid). Spoon sauce over shanks and serve.Spoon some of the braising liquid over each shank and serve immediately.

Favorite squares for Ma

I have been making big progress on this quilt for Ma, so I thought it was time to post some of my favorite squares. It's been a lot of fun trying to match the fabric to these lamps in her guest room. Some of the squares are pale and others are more vibrant...

I love how they are coming together - though I think I'm still shuffling the order around.... stay tuned. More to come!

Otis hearts Sea Ranch

We were hoping Otis would enjoy his first trip to Sea Ranch, but we had no idea how thrilled he'd be. There's something spectacular about seeing a dog in his element. The joy! The water! The good smells! I don't think I've seen a wetter, happier dog...

or a more exhausted one. Don't worry, O. We'll be back.

Crazy for pouches

I've been slightly obsessed with making pouches since I found this tutorial on Sew, Mama Sew! They are the perfect combination of lovely and easy to make, with endless fabric combination possibilities. I had made some travel bags as gifts before, but this tutorial showed me how to make them more polished, using two fabrics. So cute and a perfect gift any time of year!

'Roons!

I never do this. Seriously. Never. But I just can't help myself. I've never tasted a more delicious macaroon in my life and these are too spectacular not to share!!!

My friend Jenn is both a huge foodie and a talented graphic designer, so when she mentioned she was starting a food business last year I knew she'd hit it out of the park. When I saw a box marked 'Roons! on my doorstep yesterday, I could barely contain myself. I'm fairly certain my mouth was still full of coconut when I called Jenn to leave a her a message about how delicious these things are (sorry, Jenn!).

Seriously - they're freaking awesome. Get your hands on some!

Coconut-Pistachio Biscotti

When my Italian friend Emanuela offered me a bite of her freshly made biscotti I thought I'd died and gone to heaven. They were just perfect. Crisp but also slightly chewy, sweet without being over the top, and the tart cherries and pistachios were a great combo. You couldn't ask for a better partner for a cappuccino. Assuming the recipe was a cherished family secret, I was half expecting her to resist sharing it with me. Instead, she chuckled and then told me "it's from Martha Stewart!" Who would've guessed?

Coconut-Pistachio Biscotti
makes two dozen

1 cup flour
1 cup stone-ground yellow cornmeal
1/2 cup unsweetened shredded coconut
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
2 large eggs
3/4 cup sugar
6 tablespoons extra-virgin olive oil
1 tablespoon finely grated lemon zest
1 cup dried sour cherries
1 cup shelled pistachios (raw and unsalted)

Heat over to 350. 

In a large bowl, whisk flour, cornmeal, coconut, baking powder and salt.

In the bowl of an electric mixer fitted with the paddle attachment, mix eggs, sugar, oil and zest on medium speed until well combined. Reduce speed, add flour mixture and mix until just combined. Fold in cherries and pistachios.

Transfer dough to a parchment-lined baking sheet and pat into a 14"x4" log. Bake until firm and golden (about 30-35 minutes).

Transfer to a wire rack and reduce over to 325. 

Once cool, transfer log to a cutting board and, using a serrated knife, cut diagonally into 1/2 inch slices. Arrange slices on parchment-lined baking hsset and bake, rotating half way through, until just golden around the edges (15-18 minutes). Let cool completely.

Biscotti can be stored in an airtight container for up to two weeks.

2013 is going to be a juicy year!

I love picking a word for the year, especially when it comes to me in a rush of inspiration. I had been leaning towards something else but it wasn't feeling completely right. Suddenly, while standing in the kitchen, it hit me. JUICY! 

As we all launch into 2013, my intention is to make this as juicy a year as possible. It's all about keeping the good mojo vibe going from last year - embracing all that life has to offer, nurturing and deepening relationships, doing things that make me feel good and keep me healthy, and being inspired by learning and doing new things.

Mr. B chose "action" this year - he's all about "gettin' it done!".

Other words have started to trickle in... here are just a few that I've heard from friends so far:

Spunk
Appreciate
Make
Dare
Relax
Choices
Wisdom
Cross-train
Energy
Compassion
Collect
Be Alive
Run
Involvement
Patience
Shipshape/crackerjack
Engage
Focus
Momentous
Seize
Embark
Wonder
Containment
Health
Small wins
Finish

If you have one, please post a comment or email me. Happy new year all!

A fond farewell to 2012

During these last few days of 2012, I've been reflecting on what an incredible year this has been. There were tremendous challenges, but also spectacular gifts. While we were deeply saddened by the loss of family elders and a four-legged friend, these events also opened the door to beautiful moments of grace - and strengthened connections with family and friends. I also made many wonderful new friends and we were thrilled to find Otis. 

I'm looking forward to spending a lot of time in nature over the next few days, landing on my word and embracing the new year. 

Sending big hugs and wishing everyone a Happy New Year!!!

Hidden Gems

One of the benefits of having a dog has been discovering my own neighborhood. I know - I'm a little embarrassed that it's taken eight years (!) to walk myself up and down and around my own backyard. Since Otis and I are out a lot, I quickly grew tired of the usual route and started branching out. That's when I found Indian Trail, one of the many paths throughout Berkeley. Truly, it was a magical discovery and I was so excited to find it. Thanks, Otis!

Lamb-stuffed Quince with Pomegranate & Cilantro

I heart quince! Who knew?! I've only ever eaten it as a paste with cheese, so it was an adventure to cook with the fresh fruit. This Ottolenghi recipe is from  Jerusalem and it's delicious! You'll need a couple of unusual ingredients (fresh quince, pomegranate molasses) but it's totally worth it. I tried to hollow out the quince halves but once I saw how firm the fruit was, I opted for dicing it instead. Serve over basmati rice. 


Lamb-stuffed Quince with Pomegranate & Cilantro
serves 4

14 ounces ground lamb
1 clove garlic, crushed
1 red chile, chopped (I used a generous pinch of dried red chile flakes)
2/3 ounce cilantro, chopped, plus 2 tablespoons to garnish
1/2 cup bread crumbs
1 teaspoon ground allspice
2 tablespoons finely grated fresh ginger
2 medium onions, finely chopped (to yield 1 1/3 cups)
1 large free-range egg
4 quince (2 3/4 pounds in total)
juice of half a lemon, plus 1 tablespoon freshly squeezed lemon juice
3 tablespoons olive oil
8 cardamom pods
2 teaspoons pomegranate molasses
2 teaspoons sugar
2 cups chicken stock
seeds of half a pomegranate
salt and freshly ground black pepper

Place lamb in mixing bowl with the garlic, chile, cilantro, bread crumbs, allspice, half the ginger, half the onion, egg, 3/4 teaspoon salt and some pepper. Mix well with your hands and set aside.

Peel the quince and halve them lengthwise. Put them in a bowl of cold water with the juice of 1/2 a lemon so they don't turn brown. use a melon baller or small spoon remove the seeds and then hollow out the quince halves so that you're left with a 2/3-inch shell. Keep the scooped-out flesh. fill the hollows with the lamb mix, using your hands to push it down. (Alternately: dice the quince and set aside. Form the lamb into meatballs.)

Heat olive oil in a large frying pan for which you have a lid. Place the reserved quince flesh in a food processor, blitz to chop well, then transfer mixture to the pan along with the remaining onion, ginger and cardamom pods. Saute for 10 to 12 minutes, until the onion has softened. Add the molasses, the tablespoon of lemon juice, sugar, stock, 1/2 teaspoon salt and some black pepper and mix well.  Add the quince halves to the sauce with the meat stuffing facing upwards (or, just add the lamb meatballs if quince has already been added), lower the heat to a gentle simmer, cover the pan, and cook for about 30 minutes. At the end, the quince should be completely soft, the meat well cooked, and the sauce thick. Lift the lid and simmer for a minute or two to reduce the sauce if needed.

Serve warm or at room temperature, sprinkled with the cilantro and pomegranate seeds.

Get a dog, get in shape!

In addition to companionship, tail wags, snuggles and ridiculous amounts of unconditional love, one of the other reasons we wanted a dog was to make sure we got out more - and let me tell you - we have! 

Twice a day, every day come rain, shine, sleet or snow, a dog needs his outings and that's that. Thankfully, I don't have to contend with sleet or snow here in Northern California, but I have most definitely suited up and gone out in weather I never would have considered running in pre-dog. It's funny, but knowing "the dog needs out" makes the choice so clear. There's no dilly dallying - just gotta put on the sneaks and get out there! When his ears go back and start flapping in the wind and he pushes ahead of me making us sprint uphill - I smile, knowing this is really good for both of us.

Mushroom and Herb Polenta

I just read an amazing article about Yotam Ottolenghi and immediately had to go out and get his cookbooks. This is from Plenty and it's ridiculous. I must admit - I was thinking about ways to make this recipe a little more healthy even as I was adding all the butter, cheeses, and truffle oil.... but when I tasted it I thought - why change it?! Just run more. 

Enjoy!


Mushroom and Herb Polenta
serves 2


4 tablespoons olive oil
4 cups mixed mushrooms, very large ones halved
2 garlic cloves, crushed
1 tablespoon chopped tarragon
1 tablespoon chopped thyme
1 tablespoon truffle oil
salt and black pepper
2 1/4 cups vegetable or chicken stock 
1/2 cup polenta (instant or traditional)
3 oz parmesan, grated
2 1/2 tablespoons butter
1 teaspoon finely chopped rosemary
1 tablespoon chopped chervil
4 oz Taleggio (rind removed), cut into 3/8-inch slices

Heat half the olive oil in a large frying pan over medium-high heat. Once hot, add half of the mushrooms and fry for a few minutes, or until just cooked; try not to move them much so you get golden-brown patches on their survace. Remove form the pan, and repeat with the rest of the mushrooms and oil. Off the heat, return all the mushrooms to the pan and add the garlic, tarragon, thyme, truffle oil and some salt and pepper. Keep warm.

Bring the stock to a boil in a saucepan. Slowly stir in the polenta, then reduce the heat to the minimum and cook, stirring constantly with a wooden spoon. The polenta is ready when it leaves the sides of the pan but is still runny. If you are using instant polenta, this shouldn't take more than 5 minutes; with traditional polenta it could take up to 50 minutes (if it seems to dry out, add some more stock or water but just enough to keep it at a thick porridge consistency).

Preheat the broiler. When the polenta is ready, stir in the parmesan, butter, rosemary and half of the chervil. Season with salt and pepper. Spread the polenta over a heatproof dish and top with the taleggio. Place under the broiler until the cheese bubbles. Remove, top with the mushrooms and their juices, and return to the broiler for a minute to warm up. Serve hot, garnished with the remaining chervil.

It's time! It's time! Pick a word for 2013!

In this sleepiest season, I love taking time to reflect on the year. This was an incredibly challenging and also rewarding year for us for lots of reasons. My word for 2012 was mojo and I really used it to rally and inspire me. In anticipation of all that 2013 will bring - I've been thinking about what's important to help set my intention for next year. Not sure what word I will pick just yet, but as always - I really love hearing what my friends are thinking about. What are you inspired by? Please post your comments or email me. I love hearing your thoughts!

The Tradition:
By now - this is old hat to many of you, but for those of you who don't know the story, this tradition goes back over a decade to a holiday dinner. We were all sitting around the table lamenting the tradition of New Year's Resolutions. We all had them, or attempted a list, but we never managed to fulfill them and it made us feel bad. So we scrapped the whole idea. Instead, each of us came up with a single word that would set the tone for the year to come. It could be anything, it just had to inspire. The idea is that this is YOUR word for the whole year - a singular rallying cry, intention, reminder, kick in the pants, inspiring thought.... use it however you like. Live it for the year. See how you feel.

Some favorites from this year:
Basics
Play
Gumption
Chance
Center
Music
Chutzpah
Collect
Embrace
Presence
Intention
Finish
Grateful
Patience
Cherish