Modern Circles

I heart this quilt. I was looking for something clean and modern, with a little bit of cuteness and I love how simple this pattern is. It's not completely finished yet - I still have to put on the binding - but I'm so excited that the quilting is done, I thought it deserved a post. 

I thought I might lose my mind with row after row of straight lines, but it turned out better than anticipated and I love the texture the lines created.

 

Plus the backing fabric is just adorable!

Carrots & Cream Risotto

We had a larger than normal stash of carrots the other day and it ended up being the perfect inspiration to make a simple risotto. Ever since my friend Gary introduced me to this book, I've been a big fan, particularly when it comes to variations that include mushrooms.

Carrots weren't at the top of the list, but man-oh-man, did I underestimate them!! This simple recipe is a stand out and I'm truly kicking myself for not making it before now. 

Carrots & Cream Risotto

serves 4

5 cups vegetable or chicken stock 

1/2 cup dry white wine or stock

2 tablespoons unsalted butter

1 tablespoon oil

1/3 cup finely minced onion

1 cup coarsely grated peeled carrot 

1/2 cup half & half

1/3 cup grated parmigiano reggiano 

1 tablespoon chopped fresh parsley

1 1/2 cups Arborio rice

Bring the stock to a steady simmer in a saucepan on the stove.

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

Add the carrots to the onions and cook for 2 to 3 minutes.

Add the rice, using a wooden spoon, and 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, reserving about 1/4 cup to add at the end. Stir frequently to prevent sticking.

After approximately 18 inures, when the rice is tender but still firm, add the reserved broth along with the cream, parmesan cheese and parsley – stirring vigorously to combine with the rice. Taste for seasoning, adding salt as desired. Serve immediately.

Penelope's Zig-zag Quilt

My ridiculously adorable niece Penelope has the distinct pleasure of being the second-born in her family. Not only does this mean her parents are more relaxed (not their first rodeo!), but her Aunt Mary has had more time to learn a few things about quilting. 

My first quilting attempt was for Penny's sister Paloma and while it was made with oodles of love, I wish I had known then what I do now. I'm pretty darned excited about the way this turned out. Thanks for being born Penelope!!

xoxox,

Auntie M

Classic Caesar Salad

When I first moved to San Francisco oh-so-many moons ago, celebrity chefs weren't quite the thing they are today, but there were a couple whose names stood out and one of them was Bradley Ogden. His restaurant Lark Creek Inn was the place to eat then and his Caesar salad was famous.

I had a hankering for a Caesar the other day so I thought I'd try to track the recipe down. While I can't guarantee this is his exact recipe, I think it's pretty close. Regardless, it's definitely delicious! If you want to be sure you have the completely official recipe, track down a copy of his book Breakfast, Lunch and Dinner.

Classic Caesar Salad   

2 heads romaine
 lettuce

2 large cloves garlic, minced


2 egg yolks

1/2 teaspoon capers, rinsed and minced


6 anchovy filets, mashed with a fork


1/4 teaspoon dry mustard


2 tablespoons lemon juice


1/4 teaspoon kosher salt


3/4 teaspoon

fresh cracked black pepper


1/2 cup olive oil


parmesan croutons (see below)


1/2 cup shaved parmesan

Trim the romaine lettuce of any brown or bruised leaves. Tear the leaves in to 2-inch pieces. Wash, dry and refrigerate.

Combine the garlic, capers and anchovies, mixing together to form a paste. Add the egg yolks, dry mustard, lemon juice and salt and 1/4 teaspoon of the pepper. Whisking continuously, very slowly add the olive oil. Continue whisking until all the oil has been added and the dressing is thick and smooth like mayonnaise. Refrigerate the dressing for 30 minutes to develop its full flavor.

Place the romaine in a large bowl and add the remaining 1/2 teaspoon cracked black pepper. Pour the dressing down the sides of the bowl, lifting the lettuce up and over, coating the leaves evenly. Add the parmesan croutons and toss. Place on plates and garnish with the shaved parmesan.

Parmesan Croutons

2 cups french bread cut in to 3/4 inch cubes


6 small cloves garlic, peeled and crushed


1/4 cup unsalted butter


1/2 cup grated parmesan cheeese

Preheat the oven to 350º.

Combine the garlic and butter in a small saucepan and place over moderate heat until the butter has completely melted and is bubbbling but not browning. Remove from the heat and let stand for 15 minutes. Strain the butter and discard the garlic cloves.

In a bowl toss the bread and butter, evenly coating the cubes. Place the bread cubes on a sheet pan and bake for 15 minutes. Stir them 2 or 3 times while baking. Once the croutons have become a deep golden brown and are crisp all the way through, remove them from the oven and place them in a large bowl. Add the parmesan cheese to the croutons while they are still warm and toss the croutons and cheese together.

Shaking things up in 2014

Walk-On Beach, Sea Ranch

It's a new day and a new year and when I opened my eyes this morning, it felt like a fresh start.

My word for 2014 is Disruption. That's right. I'm shaking things up over here. But don't worry, I'm not throwing the baby out with the bath water. Disruption means letting go of things that don't serve me anymore and welcoming the new. It means getting out of my comfort zone and...

Saying yes when I might have automatically said no

Saying no where I too easily say yes 

Learning new dances (Tango!?)

Being less critical

Going to new places

Trying new things

Eating new foods

You get the idea. Thanks to all of you for sharing your words. It is always incredibly inspiring to me. 

Some favorites so far are:

Act

Finish

Build

Moxie

Forty-three!

Elevate

Own it!

Clear

Recommit

Positive

Health

Commit

Open-hearted

Transformation

Acceptance

Boldness

Reconnect

Share them if you've got them! Happy New Year to all.

Choose your word for 2014!

It's December, which means - it's officially time. That's right. You know you're thinking about it. What's your word for 2014? Something to inspire you? Keep you on track? Motivate you? What do you want to change, invite, explore, bring to fruition?

My word came to me early this year, but I'm holding out for January before I reveal. Share 'em if you got 'em! Hearing what you're thinking about is one of my favorite parts of this tradition. And please feel free to pass it on!

In case you're new to this, here's the deal:
It all started nearly 20 years ago at 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.

A few all time faves are above, and more can be found here.

Mike's famous post-Thanksgiving Sandwich

The Mid-West contingent was out to visit earlier this month so we decided to roast up a turkey and celebrate Thanksgiving a little early. My brother-in-law Mike was pretty excited to make up sandwiches the next day, waxing on about his special combo of cranberry sauce and avocado. I'll admit I was skeptical about the avo/cran combo, but this sandwich is a total winner. It's so simple- just bread, cranberry sauce, turkey, avocado, salt/pepper and mayo. Done! and delicious!!

Borgo's Apple Pie

Being that this is a day of giving thanks, I thought I should send a proper shout out to our dear friend Borgo for continuing to amaze us with his culinary talents. I always knew the man could cook, but baking too?! Is this crust crimped to perfection, or what? Bravo! Borgo! And Happy Thanksgiving to all!

Rosy Applesauce

Wow. Homemade applesauce. It's so easy - once you make it you'll ask yourself why you haven't been making it your whole life. And the flavor!!! We had another bumper crop of Braeburns this year so I decided to give applesauce a whirl. What could be more simple than apples, water, and a little lemon juice, cooked down and put through a foodmill? That's it. Oh - I also added a teeny bit of cinnamon. The apples were so sweet I didn't even need to add sugar. Double bonus - the beautiful rosy tint comes from leaving the skins on. Who knew? And less work to boot.

Percolating on Words for 2014!

Alright peeps! It's time. A couple of you have already been thinking about your word for 2014 and I just love how this tradition has caught on. I've got a couple of potential themes swirling in my head, but still have a ways to go on honing in on "the word". 

For those of you new to this idea - here's a bit of history.

My word this year was juicy and it's definitely been a juicy year - just not exactly in the way I had thought it would be. Note to self: be careful what you wish for! In case you're looking for a little inspiration, check out some of my favorites from earlier this year. As always, please feel free to comment, email me your thoughts and share with friends. 

Happy birthday O!

Otis turned three this month- so we thought we'd celebrate by taking him to one of his favorite places to do one of his favorite things. I never get tired of seeing him run full-out with endless "fetch madness" excitement. Happy birthday sweet boy. Woof!

Double P!

She's here! Niece #5 - Penelope Josephine - arrived on October 17, joining her sister Paloma in the "starts with a P" department. She's just perfect. Can you blame me for not wanting this visit to end?

Salmon in Lemon Brodetto with Pea Puree

I know this blog probably makes it seem like we eat rich and decadent food all the time, but those are the dishes that seem worth writing about (and secretly - I'm gonna blame my sausage-loving hubby for all transgressions). Fish does enter our landscape now and again. Usually we grill out, but last night, we were feeling a little fancy. This recipe is by Giada de Laurentiis from a gem of a cookbook put out annually by the editors of Food & Wine magazine (look for Vol 12). 

The pea puree makes the dish and is also wonderful on crostini. You can also grill the salmon instead of pan frying if you prefer.

Salmon in Lemon Brodetto with Pea Puree
serves 4

Lemon Brodetto
2 tablespoons olive oil
1 shallot, diced
2 lemons, one zested and both juiced
2 cups chicken stock
1 tablespoon chopped fresh mint leaves

Pea Puree
2 cups (one small bag) frozen peas, thawed 
1/4 cup fresh mint leaves
1 garlic clove
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese

Salmon
1/4 cup olive oil
4 (4-6 oz) salmon fillets
Kosher salt and freshly ground black pepper

Make the brodetto:
Warm olive oil in a medium saucepan over medium heat. Add the shallot and sauté until tender, about 7 minutes. Add the lemon zest and juice, and the broth. Bring to a simmer, cover, and keep warm over low heat.

Make the pea puree:
Combine peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the extra-virgin olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside. 

Make the salmon:
Warm the olive oil in a large, heavy skillet over high heat. Season the salmon fillets with salt and pepper. Sear the salmon on one side until a golden crust forms (4-5 minutes). Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish.

Assemble:
Stir the tablespoon of chopped mint into the lemon brodetto and divide among 4 shallow bowls. Place a large spoonful of pea puree in the center of each bowl. Place a salmon piece atop each mound of pea puree and serve immediately.

Pasta with Spicy Broccoli & Cauliflower

This pasta recipe is from Zuni (surprise, surprise) and it's fantastic. The secret is getting the broccoli carmelized and the bread crumbs add an amazing crunch!

Pasta with Spicy Broccoli & Cauliflower

From Zuni Cafe Cookbook by Judy Rogers

Serves 4 to 5

1 cup fresh, soft bread crumbs (about 2 oz), made from crust-less, slightly stale, chewy, white peasant-style bread

3/4 cup mild-tasting olive oil

12 ounces broccoli, trimmed, with a few inches of stem intact

12 ounces cauliflower, leaves removed and stem end trimmed flush

Salt

1 generous tablespoon capers, rinsed, pressed dry between towels and slightly chopped

1 pound penne, spaghetti, orecchiette, fusilli or medium shells

1 tablespoon chopped salt-packed anchovy fillets (4 to 6 fillets) (optional)

6 small garlic cloves, coarsely chopped

1/2 teaspoon fennel seeds, lightly pounded in a mortar

4 to 8 pinches dried chili flakes

1 tablespoon tightly packed, coarsely chopped flat-leaf parsley

4 to 5 tablespoons coarsely chopped pitted black olives such as Niçoise, Gaeta or Nyons (rinsed to remove excess brine)

If using bread crumbs, preheat oven to 425º.

Toss bread crumbs with 2 teaspons oil, spread on baking sheet and bake for about 5 minutes, until golden. 

Slice broccoli and cauliflower 1/8 inch thick, and generally lengthwise. Most of the slices will break apart, yielding a pile of stem pieces, tiny green broccoli buds, loose cauliflower crumbs and a few delicate slabs with stem and flower both. Don't worry if the slices are uneven - that will make for more textural variety.

Warm about 1/4 cup of the oil in a 12-inch skillet over medium heat. Add most of the sliced broccoli and cauliflower, conveniently leaving the smallest bits behind for now. (They'll burn if added too soon.) The oil should sizzle quietly. Swirl the pan and leave the vegetables to cook  until you see the edge bits browning (about 3 minutes). Salt very lightly and toss or stir and fold gently. Add a few more spoonfuls of oil and scrape the remaining bits of broccoli and cauliflower into the pan. Add capers and swirl gently. Continue cooking over medium heat until edges begin to brown, another few minutes, then give the pan another stir or toss. Don't stir too soon or too often - or you will get a homogenous steam pile of vegetables instead of a crispy, chewy one. 

Meanwhile, drop the pasta in to 6 quarts of boiling, salted water. Stir, and cook al dente. Set a wide bowl or platter on the stovetop to heat.

Once the mass of broccoli and cauliflower has shrunken by about a third and is largely tender, reduce the heat, add another few spoonfuls of oil, and scatter the chopped anchovy, garlic, fennel and chili over all. Give the vegetables a stir. Cook for another few minutes, then add the parsley and olives. Taste - every flavor should be clamoring for dominance. Adjust as needed.

Toss with the well-drained pasta and garnish with warm, toasted bread crumbs.

Clownin' around

I'm very proud to report that Otis (aka "The Great Tootinski") recently graduated from "clown school". Yup. You read that correctly.

We were looking around for training class and our friend Sandra suggested we try Canine Circus School. Who could resist a class with a name like that? Francis is an amazing trainer/ring-master and Otis just loved it. I mean really - what dog wouldn't love eating hot dogs for an hour while learning how to sit pretty. We had a blast and I highly recommend the class!!! 

We set up this "class photo" on the last day. Surprisingly, Otis didn't mind getting dressed up for the occasion. Don't they all look so very adorable and obedient? (L to R: Bella, Henry, Chief and Otis)

How do you get a bunch of dogs to sit patiently until you can grab a good photo? Here's a sneak peek of the hot dog treating bonanza that took place just before the shot was taken.

We're looking forward to Circus 1.5!

Pepo's Birthday Chimay-Glazed Short Ribs

When I told Pepo I was going to cook my way through the Zuni Cafe Cookbook, he jumped up and down and promptly opened the book to this recipe, declaring it his "birthday meal". Oh me, oh my! This is definitely decadent and just perfect for a special occasion. 

True to form, we went for gold serving them alongside buttermilk mashed potatoes and chard (the greenery - just to make ourselves feel better about the rest of the meal). The mustard is brilliant as a last step and totally makes the meal.

Short Ribs Braised in Chimay Ale

From Zuni Cafe Cookbook by Judy Rogers

Serves 4

About 2-1/2 pounds short ribs, cut across the bone into 2-inch wide bands (have the butcher do this for you)

Salt

1 to 2 tablespoons mild-tasting olive oil

1-1/2 pounds yellow onions (about 3 medium), sliced 1/4 inch thick

2 bay leaves

A few whole white peppercorns

A few sliced dried wild mushrooms, rinsed in warm water and coarsely chopped (optional)

Up to 1 cup Beef Stock or Chicken Stock

Up to 1 cup Chimay ale or similar Belgian-style ale or a mellow porter or stout

About 1/4 cup Dijon mustard

Trim and season the ribs:

(for the best flavor and succulence, do this step 1 to 2 days in advance, or at least a few hours ahead):

Trim most of the fat from the short ribs, but leave silverskin and touch sheathing around the bones intact. This will help keep meat succulent and will give body and character to the braise. Salt evenly all over (we use a scan 3/4 teaspoon sea salt per pound of meat). Cover loosely and refrigerate

Cook the ribs:

Warm the oil in a 3-quart sauté pan over medium heat. Wipe the pieces of meat dry. Brown the short ribs evenly and gently on the three meaty sides, about 4 minutes per side. Pour off excess fat.

Rearrange the meat bone side down in the pan. Add the onions, bay, pepper-corns, optional mushrooms, and equal parts stock and ale, porter or stout to come to a depth of about 3/4 inch. Bring to a simmer, cover and cook over low heat, until fork-tender, about 2 to 2-1/4 hours. (You can cook the braise in a pre-heated 300º oven if you prefer.) Check two or three times to make sure the liquid is barely simmering, and turn each piece of meat each time you check. When the meat is done, uncover, prop the pan at a slight angle, and leave to rest for about 5 minutes. 

Mustard topping/under the broiler:

Turn on the broiler.

Skim the fat that has collected at the lower side of the pan. Taste the juice and simmer as needed to concentrate the flavor. Salt as needed. Make sure each piece of meat is bone side down, then brush or smear the tops with the mustard. Set the pan under the broiler, about 5 inches form the element, to brown the mustard and glaze the surface of the onion stew, about 5 minutes.

Serve the short ribs very hot, mustard plaster up, with a spoonful of the syrupy sauce and onions.

The sweetest birds!

I bought this dresser on the sidewalk in Noe Valley over 20 years ago. Given my "single-girl-just-finding-her-way-in-the-city" status, it was definitely a splurge at the time and I distinctly remember the woman who sold it to me refusing to bargain because she was happy to keep it for herself. 

I can't say I blame her. I've kept it all these years because it's just the sweetest piece and the perfect size. And of course now, it's also a nostalgic reminder of my bachelorette days. It had seen me through a few moves and gotten a big banged up, so I decided it needed a refresh - and painted it a dark navy blue. But the best part is the knobs. Pepo offered to paint them for me and we quickly settled on a bird theme. Just a little bit of quirk always works wonders. Aren't they the cutest? I don't know which bird I like best!

Green Pozole with Chicken

We were feeling like stewy/soupy comfort the other day and when I opened the pantry, I saw a lonely can of hominy sitting there on the shelf. It inspired me to make Pozole and I can't believe I haven't tried it before. 

Here's the recipe from Epicurious. After reading through the comments, I think I'll try using dried hominy next time. This is so good - I can see why the "will make it again" rating is 100%!

A very special project

Today is my dear friend Mandy's birthday. Our friendship dates back to 8th grade and over these many I've come to be known for being that crazy friend that calls at an ungodly hour to make sure I'm the first to wish her a happy birthday every year. So - I'm thinking extra sweet thoughts about her this morning.

After Father's Day this year, Mandy mentioned that she still had all of her late dad's old ties and I instantly thought it would be so sweet to feature them in a quilt. I'm not exactly sure where I'm headed with this one, but I'll definitely be thinking of him as I make it. 

Happy Birthday Mandy!

Toasted Bread Crumb Salsa

It was our anniversary on Saturday, so we decided to fire up the grill and make some lamb "lollipops" to celebrate. Inspired by my crazy project of cooking my way through Zuni, B decided to pitch in and make this recipe. We've had it over lamb and roasted pork tenderloin and it was delicious on both!

Toasting the breadcrumbs slowly makes them extra crispy. I was surprised they were still very crunchy even the next day. Judy recommends this salsa "on simple grilled food such as skirt steak, game birds, radicchio or leeks. It's delicious with warm roast beef or tossed with cold roasted chicken or warm green beens."

Toasted Bread Crumb Salsa
Makes 1 1/4 cups

2 ounces fresh, soft bread crumbs (about 1 cup) made form slightly stale, crustless, chewy white peasant-style bread
1 tablespoon mild-tasting olive oil
1 to 2 teaspoons chopped salt-packed anchovy fillets (2 to 4 fillets)
1 teaspoon fresh thyme leaves, barely chopped
1 tablespoon capers, rinsed, pressed dry between towels and barely chopped
1 tablespoon finely diced shallot (about 1 medium shallot)
1 cup extra-virgin olive oil
About 3 tablespoons Champagne vinegar, or white wine vinegar
Salt and freshly cracked black pepper

Preheat the over to 275º

Very gently knead the bread crumbs together with the 1 tablespoon olive oil and spread in a thin even layer on a baking sheet. Bake until the crumbs are the color of strong tea, about 30 minutes. Don't try to rush this step; if the crumbs are not dry enough, the salsa will go soggy in minutes. You should get a scant 2/3 cup very hard crumbs. Cool completely.

Stir together the anchovies, thyme, capers, shallot, extra-virgin olive oil, vinegar and salt and pepper to taste. Combine this base with the crisp bread crumbs about 10 minutes before serving, then taste and add more of any of the ingredients if you like. The salsa should be brightly flavored and juicy. Stir and taste again just before serving.