A Newer Calming Agent

(This is a post I wrote in January of 2013, and I feel it is just as relevant now.)

Peace and Gratitude,
I don't know how your new year is starting off, but for me, this year is off to a frightful start.   A tragedy in my Oakland community ended the month of January, and I am feeling the affects.  It has spilled over into every day, every week and now month.  It is hard to get over shocking news, sad news, and death feels so final.  Somehow, we keep going. Even with thoughts swirling of how and why, and again, of that person's short life and all of us who are left to pick up the pieces, however small a part we played, somehow feel responsible.

By having compassion, I think all things are possible.  It first has to start with ourselves.  Being good to ourselves might sound selfish or self-centered, but really, by accepting ourselves (warts and all) and being gentle, we learn to be gentle and accepting of others.  It sounds so simple doesn't it?  It really is a matter of breaking down the habitual patterns that we carry with us and learn to live in a more spacious place.  A place of acceptance and possibility, rather than fear and ignorance.

When I first started meditating several years ago.  I was struck by the simplicity, yet I immediately felt results (not a very Buddhist term, but hey!).  I noticed feelings more often, and felt softer around them.  I didn't feel the need to jump! and react to every feeling, but just noticing it and not pushing it away.  You might say relaxing with it.  Being Ok with it.  Curious about it.  Before meditating, I would stuff it in a hole so deep, it would come out later in a loud and curiously angry statement of some kind.  No wonder. Half the time, I didn't even know I was doing it.

When we can slow down, look, listen~really listen, to what our body is telling us, our mind follows accordingly.  Those soft little whispers of should I do that or should I not, start to get louder.  Should leaves our vocabulary.  IS, is the new word that replaces it.  Just being, in the moment, showing up for your life, whatever that means, without judgements of good or bad can leave us feeling calmer and with more energy to do the things we need to do and be there for those that need us in tough times.  

With Compassion and Peace,
Tricia

Table Tops!

I was very inspired last week after having the chance to go to La Tavola Linens' gala party for their new 2014 linen lines.  What a beautiful array of tables linens, flowers, and table top decor that is mostly unique to La Tavola.  All these beautiful colors and designs will help us create a beautiful table top for any event of yours!   Think Spring Weddings with some of these great designs.  Or re-imagine them with a touch of fall.

The colors make you swoon!  The fabrics are even more beautiful in person than the photos.   I apologize in advance if some of the pictures are a little blurry,  I was balancing food, wine and photo-taking and couldn't seem to stop any of the activities once I started.   The Fremont Diner did a fantastic job with the food- mini oyster po'boy sandwiches, crostini with goat and asparagus, arancini with peas and a BBQ pork slider.   Crisp made a beautiful dessert buffet as the coup de grace.  What fun!

Here are some of La Tavola's beautiful linens that were set up for us to admire and applaud.   I hope you enjoy!!  Tricia

Easter Special

Our local Gelato purveyor

Chirpy

My favorite/Indigo batik fabric

April Showers 

Springy double designs

OK folks!
Here I am...back from afar....not really, but just seems like it- have been seriously busy since May- and now I see what is meant by the tourist season- when people visit the wine country- May- October is the best weather- but honestly, for us here, the good times are just beginning.  With the slow down of business, it allows all of us in the service industry to relax, sit by the fire, read, get caught up with friends and family and BLOG!

So with that in mind I made this delicious soup- inspired from the Bi-Rite cookbook, I swapped their parsnips- for fennel instead.  It is a creamy french style soup- pureed with a little cream at the end.   Topped with fresh Italian parsley it is a perfect start to any Autumn meal.

After the liquid is added- the mustard gives it a nice yellow color

Potato, Celeriac and Fennel Soup 

Potato, Leek, Fennel and Celraic Soup

1 TBS unsalted butter
1 TBS olive oil
2 LG leeks, finely chopped
Kosher salt
2 LG yukon gold potatoes, quartered
1 small celeriac, chopped medium
1 small head of fennel, chopped medium
2 LG cloves of garlic, left whole
1 tsp mustard
4 Lg sprigs of thyme
1 bay leaf
1/4 cup dry white wine
4 cups broth; chicken or vegetarian
1 cup water
1/4 cup heavy cream
1 TBS lemon juice

Top with a dollop of creme fraiche or chopped chives

In a soup pot or Dutch oven melt the butter and heat the olive oil, add the leeks.  Cook for a bout 5-7 minutes or until soft.  Add the garlic, potatoes, celeriac and fennel.  Cook for another 10 minutes.  While stirring, add the mustard, thyme, and bay leaf and continue cooking for another 2 minutes or so.  Add the wine and cook until all the liquid has evaporated.  About 1 minute.  Continue to cook, partially covered, until the veggies have started to soften.  Using an immersion blender, carefully puree the soup until it is completely creamy.  If you prefer a thinner soup- you can add a little more broth.

Serve hot with a crostini, chopped chives or a dollop of creme fraiche.

Happy Cooking!  Tricia

Glen Ellen Star

Three time's a charm when you are looking to drop in on the hottest new dining spot in Glen Ellen. The Glen Ellen Star restaurant opened less than a month ago to much  excitement and anticipation.  It's located on the corner of Arnold Dr and Warm Springs, you can't miss it in this small town.  Just follow the line of people walking in that direction.  Star's cheerful maitre' d will be waiting to greet you when you arrive and a delicious menu and cozy atmosphere.  

My favorite thing about this restaurant is the beautifully situated wood burning oven and open kitchen.  It allows for a visually pleasing taste of all the hard work that goes into putting together dish after dish.  Each plate is lovingly attended to by owner and Chef Ari Weiswasser.  Ari and his wife, dynamo Erinn Benzinger-Weiswasser wanted to create a warm, rustic neighborhood restaurant and they hit the nail on the head with an inspired interior space and a modern rustic cottage feel.  This style of cottage is similar to a lot of cottages that you might find dotted all over the Glen Ellen area, only this one has been upgraded to show open high-beam ceilings, new rustic wood flooring and a touch of modern, with light weight aluminum chairs.  Even the bathroom is stunning!  Along with the delicious food, these ingredients add up to a wonderful dining experience.

Last night, the sitting area around the open kitchen was filled with singles and couples all trying out the various menu choices.  I noticed two well-known local restauranteurs dining together, checking out their (friendly) competition and having fun in the process.   They were eating the delicious paella and lamb, (exquisite looking, by the way) with approving eyes and taste buds.  It was fun to see the wait staff dancing and whirling around them while keeping their wine glasses topped off.   My husband and I shared their special salad of grilled zucchini, zucchini blossoms, roasted potatoes, pickled tomato, and croutons with a couple of dollops of yogurt raita at $9.  Following the salad came a perfectly cooked Margherita pizza for $12.  A real deal!  With their wood-fired oven sizzling away in the background, you could taste it before it landed in front of you and into your mouth.  The crust just browned, tomato sauce, mozzarella and fresh basil is one of my favorite combinations.  What could be better for the arrival of summer?  Our main course was a delicious paella with perfectly cooked octopus and shrimp.  It was a little pricey at $25, but a perfect size for two, and worth every penny and bite!  We don't always order dessert, but who can resist homemade gelato for $5?  Salted peanut butter gelato anyone?  My husband was swooning, I thought he was going to fall off his chair. and if you can't finish it, that's fine, its served in a sweet 1/2 pint container with a lid for easy travelling.   Call ahead for a reservation or go online and check out their menu for take out.   Hours: Sunday-Thursday 5:30-9:00pm, Friday and Saturday 5:30-9:30pm  13648 Arnold Dr. Glen Ellen
www.glenellenstar.com.



Happy Dining!  Tricia

Early Summer

Freshly picked Radishes

Within just a few days, Spring seems to have subsided and Summer has made an entrance.  Its softer, warmer, and satisfyingly longer days of growth affects us just as much as it affects plants.  We rejoice in the warmer nights and bask in the beauty of each sunny day.  Our skin tone changes and we glow from it.  Just as we love the longer days of summer, our plants too respond to these long days.  My broccoli rabe and bok choy, planted just weeks ago, are already going to seed and flowering.  Too hot too soon? Lettuces are in need of a trim, as they too are not long for this world.  They will either be eaten or go to seed as well.   Such is the impermanence of the growing season, as it echos our own impermanence in this life as well.  Our children grow from an infant to a toddler, and before you know it, they are off to college or married with children.   Just as we pick fruit from the tree when it is ripe, we let go of our children in small ways at first, then larger as they set off on their own and push us away with their newfound independence and strength.

With daily reminders that we are different from moment to moment, there is wisdom in knowing our daily rises and falls.  Our own wisdom allows us to know when we are being too greedy or too passive.  Too ebullient, or too negative.  Just as a plant knows what kind of a plant it is, deep down, our own wisdom knows these things.  How does a pepper know its a pepper and not an eggplant?  How do we know when to slow down or when to speed up? When I look at the miracle of a seed and the sprout, with all of its genetic make-up in one tiny little package, it reminds me of a baby, a smaller version of us, but not quite us.  Its own unique and special individual.  Are plants individuals too?  They must be.

Often people are referred to as being in the spring of life, the autumn of their lives, etc.  It is obviously a metaphor, but its one that I think brings comfort.  To know that there is a season for everything. A time to be young, loose and fancy free, a time to be busy with focus, a time to relax, a time for raising children, a time to retire, a time to pass on.  It is nice to know that I can slow down if I want (not just because I am older, but that helps make the decision more clear)

I was just reading an article about Isabella Rosellini's new movie Late Bloomers, a comic film about aging.  Its a sign that the baby boomer generation is getting older and noticing it, big time.  Eyeglass companies are booming and it has probably spilled over into the hearing aid department as well.  As we accept each stage of our lives with open arms we don't have to fear the consequences of what is happening.  It is just what happens when you get to a certain age.  It is life, so to speak.  There is a certain grace that comes when you accept.  You can even see and sense the uncomfortable ones out there who aren't so comfortable with aging.

Late Bloomers, is probably just the beginning of the films we'll see out of hollywood on the subject, a place where it is rumored that you wouldn't recognize a 50 year old woman if you saw one (because their faces and bodies are so altered).  Is 70 the new 50?  As the director Julie Gravas (Costa Gravas' daughter) says, "...reaching 60 is a no man's land in between ages that need inventing-not as young as one thinks one is, though not as old as others may think."  I like that way of thinking, I will ponder that one as I go back to my summer gardening.

Homegrown Roasted Potatoes with Celery, Radishes, Cucumber and Herbs
This recipe can be made several ways, but tastes great with freshly plucked potatoes out of your garden.  If you have never grown them before, take some that have started to sprout and just stick them in the ground, about 6" under.  They will adjust themselves accordingly and before you know it, will sprout leaves above ground.  Keep watering the plants until they reach maturity, about 2ft high.  Pluck and watch the potatoes fall off the plant.  Dig a little so you aren't missing any below.  Its like a treasure hunt!

8 small white or yellow potatoes
Celery. 1 rib, finely chopped
Radishes, 2-4 thinly sliced, then finely chopped
Cucumber, 1/2 English or Persian, partially peeled, then finely chopped
Parsley, 1/4 cup finely chopped
Chives, 1 bunch, finely chopped
Shallot (optional), finely chopped
Olive Oil
White Balsamic Vinegar
Salt and Pepper


Roast the potatoes in the oven for about 30 minutes on 400 degrees.  You can also boil them. I usually quarter them first so I don't have to handle them when they are hot.  Either way they are tasty.

In the meantime, prepare the dressing by drizzling about 3/4 cup olive oil into a salad bowl.  Then drizzle about 1/4 cup white balsamic vinegar, salt and pepper and whisk.  Finely chop 1/8 cup of fresh parsley and a whole bunch of chives, the celery and the radish and if you are opting for the shallot.  Whisk again to saturate the herbs in the dressing.

When the potatoes are done cooking, gently add them to the dressed herbs.  Be careful of the hot potatoes!   They will absorb a little more of the dressing if they are warm.  You can then lay them over fresh greens, or leave it by itself, or even add it to a nicoise salad.    Happy Cooking!   Tricia

Springy Avocado Soup

The Springy Avocado

The essence of spring can be tasted in the simplest of ingredients, from spring onions, artichokes, shelled peas, leeks and green garlic to wild arugula, and even avocados.  Avocados you say? Yes, this native Central Mexican crop made its way to California in the 19^th century and now has about 6,000 acres of fruit planted here. The popular Haas avocado makes up 90 percent of our country’s crop, and California is one of the world’s top three producers.  Oddly enough, the avocado is a climacteric fruit, the same as bananas, meaning they are picked when mature in size, but they ripen off the tree.

Avocados are a great source of fiber, potassium, folate, and B vitamins and are low in monounsaturated fat (2 grams).  A whole avocado has more than a third the daily allowance of vitamin C.  According to Wikipedia, because of its combination of aliphatic acetogenins, the avocado is under preliminary research for potential anti-cancer activity and is also under research for possible treatment of hypertension and diabetes.  That is some super fruit!   

I remember my first run-in with an avocado.  I was sitting in the back of a classroom my junior year of high school, when a friend of mine whipped the funny looking thing out. He had just returned from a trip to California during spring break. My face scrunched up like a sour puss and I would not venture to try it.  It looked completely unappealing to me then.  Fast forward 30 years, and as a transplant to California, it has become part of my regular weekly diet.  I spread it on toast, make guacamole, of course, or top a sandwich or taco with this creamy green delicacy.  I can’t imagine how its first impression turned me off, but we’ve been friends a long time now. 

The recipe for Chilled Avocado Soup, is something I made up from my memory of a visit to Paris, of all places.  I was at a party there several years ago for a friend of mine who had an art gallery opening.  It was late April and we had made our way to the apartment on a warm evening, but by way of the long walks through the metro and up into a neighborhood, then up three flights of stairs to our final destination.  The long journey made me intensely hungry and the beautiful green soup was waiting for us on the table in a white pitcher, ready to pour into a small serving cup. 

Avocado soup has a delicate flavor and with the lemon juice and freshly chopped herbs it will wow you!  The best part is that everything can be put into the cuisinart, it couldn’t be more simple to make.  Just what I like, delicious, simple and outstanding presentation!  Happy Cooking! 

Chilled Avocado Soup

With its bright green color, this soup says spring!  With the fresh herbs, garlic and buttermilk, it’s a refreshing spring on the cusp of summer soup.   I like to serve it before dinner as a small appetizer with chopped cherry tomatoes or a little dressed salad of arugula leaves. 

1 ripe avocado

1 red spring onion, finely chopped

2 garlic toes or 1 stalk green garlic, finely chopped

1 TBS extra virgin olive oil

1 lemon, juiced

1/2 cup buttermilk

1 cup water, or chicken or vegetable broth

2TBS chopped Italian parsley

1 TBS fennel tops, dill, or parsley, finely chopped

2 tsp salt

1 tsp pepper

Sauté the spring onion and garlic, on low temperature, with the olive oil until just translucent, about 3-5 minutes.  Put in a cuisinart and pulse.  Then add the avocado, lemon juice, buttermilk, salt and pepper and Italian parsley, pulse again until all ingredients have melded.  Slowly add about 1/2 cup water or stock and pulse.  You can decide at this point if you would like a thicker or thin soup simply by adding more water or stock.  Refrigerate until ready to serve.  The flavors will develop more and taste even better in an hour or two.  When ready to serve pour into a bowl and top with freshly chopped herbs, chopped radish or finely chopped tomatoes. 

Recipe by Tricia O’Brien

Spring forward

Chamomile, Oregano, Cilantro and Thyme ready to be planted in the ground

This year I was determined to plant a "real" garden.  One that my grandfather would be proud of.  I am pretty sure that my grandfather gardened every day of his life.  If he wasn't actually in the garden, because of cold Michigan winters, then he was gardening in his mind.  Dreaming up what to plant next, how many beans, tomatoes and pea sprout starts to plant. Enough to share with his children and their children.

Enough of a bounty to have a nice little hobby for most of his almost 99 years of life.  My grandfather taught me to pick all the fruit, even the bruised ones, because, sometimes the other side was simply perfect.   He taught me patience and waiting until fruit or vegetables were ready, and by ready, I mean, they have their own internal time clock, not when I was ready.  He taught me to appreciate the fresh and crispness of a freshly picked vegetable that cannot be replaced with frozen or canned and he taught me to caretake the land in a gentle and ordinary way.  There is nothing unusual about having a garden and yet there is something profound in the ordinariness of tending one.

So this year, I planted three raised beds and am working on developing a nearby plot piece by piece.  One of my beds I planted seeds in just two weeks ago is already up. Soon I will have radishes, a few varieties of lettuces, garlic, and potatoes.  The other two beds just got planted this week. For me, it is nothing less than a miracle to see their little greens tipping up through the dirt.
my garden tended,
quiet thoughts of onions spring
simple alliums root

If you look closely you can see the bees buzzing on the Rosemary bush

Fresh new beds show off the French Radishes show their tiny green tops!

In spring, there is still a little winter lingering and I like to take advantage of the winter greens still in the market, like chicory, radicchio, endive and others to make a bitter winter salad.  I sometimes mix the olive oil with white balsamic or apple cider vinegar and fresh squeezed lemon juice and then add a tsp of sugar to cut the acid, salt and pepper to taste.  Like everything in life, its balance you are looking for.  Not too tart, not too oily.

Toss with your favorite winter salad greens, drizzle over thinly sliced oranges, or grapefruit while they are still in the market and add creamy avocado for a yummy winter citrus salad.  


Happy Spring!  Happy Cooking!

Tricia

Chilly Winter Weather Spurs Baking Frenzy

Gingerbread Muffins with Meyer Lemon Curd

There are times when a baking bender is required.  That time is now, as the temperature dips have given us multiple nightly freezes, (yes, right here in Northern CA!!) this just makes me want to keep my oven employed.  This weather led me to find the most delicious recipe for Fresh Ginger Muffins.  Actually, the author calls them Steamed GingerBread Pudding, but muffin will do for me.  They are so flavorful because they use freshly grated ginger, and a ton of it!  Don't be alarmed, cooked ginger is never as strong as dried.  Please try these with fresh ginger, you will be rewarded for your adventuresome spirit.  Mine stuck a little to the pan, even with a cooking spray, which didn't happen the first time I made them (hmm?), so you might want to use muffin papers.  The tops get crisp and are the best part!

Steamed Gingerbread Pudding (or Muffins)

1 1/2 cup Flour
1 tsp Baking soda
1 tsp Ground cinnamon
1/4 tsp ground cloves
1/2 tsp black pepper
2/3 cup Fresh ginger, peeled and coarsely chopped
3/4 cup + 2 TBS hot water
3/4 cup sugar
2/3 cup vegetable oil
3/4 cup blackstrap molasses
1/2 tsp salt
2 large eggs

Preheat oven to 325 degrees F.  Spray the pans of muffin tins, or using paper, line each one.  I used a mini- muffin tin of 24 and it was the exact amount.

Using a standing mixer with the whisk attachment, sift together the flour, baking soda, cinnamon, cloves and let stand.

Place the ginger in a cuisinart and add enough water to cover, then process until smooth. Pour into a large mixing bowl.  Pour the rest of the water and pulse to dislodge any remaining ginger.   Set aside to cook a little, five minutes.  Add the sugar, oil, molasses, and salt to the ginger and beat on medium speed until incorporated.   Add the flour mixture, slowly to the bowl and switch to high speed until the batter is perfectly blended.  The batter will be very thin.  Pour the batter into prepared pans, dividing it evenly.  Bake the cakes until the center comes out clean, about 40 minutes.

Let cool and then serve with Fresh Meyer Lemon Curd and Whipped Cream.   OOH LA LA!


Lemon Curd ~ Chez Panisse Style

This is the easiest thing in the world to make.  It took me five minutes and what a treat to have this when you are entertaining.  It brightens everything up.   I have to tell you that I accidentally skipped the butter and it came out just fine!  So that is the low-fat version!  Voila!

2 lemons (meyer if you have them)
2 eggs
3 yolks
6 TBS sugar
6 TBS unsalted butter
pinch of salt

Zest the lemons into a small bowl.  Juice the lemons, and strain the juice into the same bowl.  Beat the eggs, egg yolks and sugar until completely incorporated and a little fluffy.  The eggs will lighten in color somewhat.

Cook over medium heat, stirring until the texture of thick creme anglaise.  Remove from heat and allow to chill for 4 hours before serving.

Makes about 1 1/2 cups.

Gingerbread recipe by Elisabeth M. Prueitt and Chad Robertson
Lemon Curd Recipe by Chez Panisse restaurant/Alice Waters

Stay Warm and Happy Cooking!

ReSolutions

Regional Park/Stepping Stones to a Chair

RE-SOLUTIONS

As the title implies, re-solutions is a great name for the ringing in of the New Year and finding new solutions to the old challenges.  Each year we get to re-do some things over again that perhaps didn't work out the way we thought they would, or to try to do better, or to slow down, relax or treat ourselves and loved ones better.  Be less judgmental and more accepting; bumps, wrinkles, quirks and all. 

Most people want to lose weight in the new year.  After all the treats and rich meals during the holidays, its only natural.  When I was doing weight watchers several years ago, I loved the idea that there are 21 meals in a week.  You know if you blow one meal there are 20 more that you can make better and get back on track.   The concept of starting over, anew, without clinging to the past, allows us the freedom to venture into uncharted territory.  Be open to change and the positive things that come with it. 

I was skimming through the new Oprah magazine (a guilty pleasure) and came across her Dr. Oz’s “28 Day Fresh Start.” I love the idea of starting fresh, which we can always do, again and again, on a daily, weekly, monthly or yearly basis.  

Here are thirteen of twenty-eight that ring true for me;

1) Go Green; Green tea has very good health benefits according to latest reports.  It lowers your risk for cancer, lowers the LDL (lower density lipoproteins) and promotes weight loss.  Go green in other ways as well.  Eat more vegetables for your health, try eco-friendly products in your home and when putting in new appliances or home improvement projects, add new eco-technology that helps the planet.

2) Dark Chocolate; It is hard to argue with this one.  Dark chocolate has flavonols, which improve circulation, increase blood flow to the brain and may even improve vision and better yet its painless to swallow!    Woo Hoo!  Sign me up!!

3) Cook Heart Healthy; Make good choices. Wild Salmon has omega 3's, tomatoes have licopene, garlic protects against atherosclerosis and is also a natural anti-inflammatory,  lima beans have magnesium, you get the idea.  Eat more fish and plants. Eat less red meat. 

4) Forgiveness; It has been proven that forgiving friends and loved ones lowers your blood pressure and reduces depression.  It doesn't mean you condone what they have done or said, but let's face it, hanging on to old baggage does no one any good.  Don’t live in the past, move forward.

5) Get More Sleep;  Having trouble sleeping?  Having a nice hot cup of camomile tea before bed to soothe your nerves and can quiet your digestion as well.  Keep your room cool and set your alarm so you won't oversleep.  Give yourself and hour before bedtime with a good book or write in a gratitude journal the things you are thankful for.

6) Meditate; A big one.  Start slowly and keep at it.   Pema Chodron offers a CD and book "How to Meditate" in which her soothing voice walks you through the process.  It will shave years off that will lead to more compassion for yourself and others.

7) Portion Sizes; You have heard it before but its true.  Keeping your portion sizes small will help you to keep your weight at an appropriate level for your body.

8) Tweak your Routine; Supposedly caffeine inhibits cancer cells.   Who knew?  After working out, eat a small post workout snack so it will help with tissue repair.  Drink lots of water throughout the day.  Your brain will thank you.

9) Pass the Popcorn; Are potato chips your guilty pleasure? Apparently, the same number of calories resides in 9 potato chips vs 3 cups of popcorn.  Which would you rather eat?

10) Clean your teeth; FLOSS. Say no more.

11) Say NO.  To friends and family when need be.  Do it for quiet time. 

12) Stretch; Stretching offers you the chance to have flexibility. Don't think it doesn't help the mind too.  7-10 minutes in the morning will increase your blood flow and help you through your day.

13) Spread Kindness; Random acts of kindness are contagious.  Offer help to those in need.  It’s easy.

From O Magazine and Dr. Oz’s 28 Day Fresh Start and

my own personal take on them.   

Happy New Year and Happy Cooking!   Tricia

You can reach me at www.cafetrix.blogspot.com or tobcaters@gmail.com

I have added a new website that caught my eye.   http://www.alderco.bigcartel.com/category/kitchen

HAPPY HOLIDAYS!

Our green pomegranates, like ornaments on the tree,
 awaiting a warm ripening sun with our property and Sonoma Mt. in the background.

I thought you might find this humorous, as I did....especially the carrots....and eggnog, and well,  just about the whole thing.    We do seem to be an obsessive bunch and you wonder where the enjoyment of the holidays comes in, is it afterwards?  In retrospect?  So enjoy this holiday season, be in the moment, don't go tooo crazy, but just crazy enough.     Happy Cooking and Happy Holidays!  

Eating tips for the Holidays

---

                                      Thou Shalt Not Skim Flavor From The Holidays

                                            By Craig Wilson, USA TODAY

I hate this time of year. Not for its crass commercialism and forced frivolity, but because it's the season when the food police come out with their wagging fingers and annual tips on how to get through the holidays without gaining 10 pounds. You can't pick up a magazine without finding a list of holiday eating do's and don'ts. Eliminate second helpings,high calorie sauces and cookies made with butter, they say. Fill up on vegetable sticks, they say. Good grief. Is your favorite childhood memory of Christmas a carrot stick? I didn't think so. Isn't mine, either. A carrot was something you left for Rudolph. I have my own list of tips for holiday eating. I assure you, if you follow them, you'll be fat and happy. So what if you don't make it to New Year's? Your pants won't fit anymore, anyway.

1. About those carrot sticks. Avoid them. Anyone who puts carrots on a holiday buffet table knows nothing of the Christmas spirit. In fact, if you see carrots, leave immediately. Go next door, where they're serving rum balls.
2. Drink as much eggnog as you can. And quickly. Like fine single-malt scotch, it's rare. In fact, it's even rarer than single-malt scotch. You can't find it any other time of year but now. So drink up! Who cares that it has 10,000 calories in every sip? It's not as if you're going to turn into an egg-nogaholic or something. It's a treat. Enjoy it. Have one for me. Have two. It's later than you think. It's Christmas!
3. If something comes with gravy, use it. That's the whole point of gravy. Pour it on. Make a volcano out of your mashed potatoes. Fill it with gravy. Eat the volcano. Repeat.
4. As for mashed potatoes, always ask if they're made with skim milk or whole milk. If it's skim, pass. Why bother? It's like buying a sports car with an automatic transmission.
5. Do not have a snack before going to a party in an effort to control your eating. The whole point of going to a Christmas party is to eat other people's food for free. Lots of it. Hello? Remember college?
6. Under no circumstances should you exercise between now and New Year's. You can do that in January when you have nothing else to do. This is the time for long naps, which you'll need after circling the buffet table while carrying a 10-pound plate of food and that vat of eggnog.
7. If you come across something really good at a buffet table, like frosted Christmas cookies in the shape and size of Santa, position yourself near them and don't budge. Have as many as you can before becoming the center of attention. They're like a beautiful pair of shoes. You can't leave them behind. You're not going to see them again.
8. Same for pies. Apple. Pumpkin. Mincemeat. Have a slice of each. Or, if you don't like mincemeat (please see a doctor and have this treated you poor thing), have two apples and one pumpkin. Always have three. When else do you get to have more than one dessert? Labor Day?
9. Did someone mention fruitcake? Granted, it's loaded with the mandatory celebratory calories, but avoid it at all cost. I mean, have some standards, mate.
10. And one final tip: If you don't feel terrible when you leave the party or get up from the table, you haven't been paying attention. Reread tips. Start over. But hurry! Cookieless January is just around the corner.

Quince: A Forgotten Fruit

Fresh Picked quince with the fuzz (down)  still on the fruit

Quince is one of those fruits that you find yourself attracted to because of its beautiful shape or color, and its floral scent, but rarely know what to do with.  It is the only fruit of its kind in its genus, but resembles an apple or pear.  Ripening now in fall, it takes a little time to prepare, but its worth the effort.  Preparing quince for eating requires baking it, coring and peeling, and cooking it down into a jam or paste.  Or if making it into a paste, then baking it again to dry it out for something called membrillo.  Membrillo is a Spanish quince paste that is served with yummy Manchego and Garoxta cheeses.  It is similar to fruit pate that you find in France or a kind of drier or stiffer jelly that you can slice.

I thought the cores looked beautiful in my compost bowl so I took a picture of them.  Look at the color of the jam.  It is so different from the original fruit color and the final reddish brown color (almost) when it turns into the paste.   I suppose you could eat it like apple sauce in the jam state.  Or cook it up to a higher temp and let it set in jam jars, but this recipe from Ireland is my favorite preparation.  Make it on a cool day when you don't mind having the oven on and when you are home working in your home office or on a weekend when you don't have to be anywhere.  It has a glorious smell in the house so you won't mind as it bakes away. Happy Cooking!  Tricia

Quince Cores

Quince cooking into a jam

Quince Paste

Quinces

Sugar

2 Loaf Pans or 9 X 12 baking dish

Preheat oven to 200 degrees

With a cloth, rub down the quince fruit and take off all of the down on the skin.   Place into a baking dish and cover with a lid or tin foil.  Do not add any water.  Cover and place in the low temperature oven for four hours or until the fruit is easily pierced with a knife.  Quarter and core the fruit, removing any blemishes.  Put through a food mill (chinoise) using the biggest disk.  (This would be a good time to buy one if you don't have one)

Weigh the pulp and add 3/4 pound (1 3/4 cup) of sugar to every pound of pulp.  Cook in a preserving kettle over medium heat, stirring continuously with a wooden spatula until the mixture is rich in color and it stops running together again when the spatula is drawn through.  

Line the loaf pan with parchment paper, fill with the paste and leave overnight to get quite cold.

The following day, dry out the pan of paste in the oven at 200 degrees for about 4 hours or until quite firm.  Check the past is ready by lifting a corner.  It should be solid all the way through.  When the paste has cooled, cut into four strips, wrap in parchment and store in an airtight container.  It will keep for about 4 months, but is best eaten when freshly made, cut into1-inch squares, as a sweetmeat.

Recipe from Ballmaloe Seasons by Darina Allen

The finished membrillo 

Nora's Oatmeal Chocolate Chip Cookies

Nora's Chocolate Chip Cookies with Dried Montmorency Cherries

So, I am long overdue for a blog post and I soooo appreciate that you are hanging in there with me!    It has been a very hectic summer and early fall and now we find ourselves in October already.  Whew!  With this fall weather brings a longing for cooking stews, soups and baking.  

For this post, I am giving you a recipe for my mom's Oatmeal Chocolate Chip Cookies.  They are some of the best tasting cookies I have ever had and are famous in our family.  She packs a tin whenever she travels to see other family members and I am now calling it "love in a box." She has packed and shipped just about all of us at one time or another these delicious cookies.  The magic ingredient?  Oatmeal.  Once you have tasted oatmeal in your chocolate chip cookies, you will always have to put it in or they will always be lacking.  It creates that nice chewy-ness that everyone loves in a cookie in the first place.  This batch makes 100, but don't be daunted, because they freeze well in a roll and can be cut off when you feel like having one or 30.

If you are like me then you are holding back from making dessert because you don't want to eat too many sweets.  It is one of the reason's that I don't blog about dessert.  I don't eat it very often and when I do it is usually some dried or fresh fruit or a little piece of chocolate.  You have to be the taste tester for your own product, but then, what happens....munch munch...hmmm?   I have discovered the joy of baking is not about mixing and stirring and smelling and tasting, but rather in the giving away of the goodies when they are done. I guarantee that you will feel better giving them away rather than eating them!   Happy Fall and Happy Cooking!

Grandma Nora’s Oatmeal Chocolate Chip Cookies

My mom’s cookies are such a hit that when she travels to visit other family, especially grandchildren, she takes a tin with her to share.  As I said, love in a box.  These are the real deal and you will quickly gain many followers…look out.   I have changed the amount of butter and sugar to be a little less sweet and fat.  I also like to add either nuts or dried fruit to add a tart-sweet combination of flavors.  

3 1/2 cups of flour

1 1/4 TBS baking powder

3 sticks of butter,

5 cups of oats

24 oz. chocolate chips

2 cups brown sugar

1 cup white sugar

2 tsp salt

4 eggs

2 tsp vanilla

1 tsp cinnamon

optional: handful of dried Montmorency cherries or chopped walnuts

Measure oatmeal and blend in a blender or cuisinart to a fine powder.  Set aside.  Cream the butter and both sugars, and vanilla, then add the eggs and mix.  In a separate bowl mix the flour, oatmeal, salt, and baking powder.  Add chocolate chips and mix in dried fruit or nuts if using.  Mix thoroughly until all the flour is incorporated.  Scoop out a teaspoon of cookie dough at a time and bake a sheet pan full for about 12 minutes at 350 degrees. 

If not baking right away,  roll into a log for freezing and wrap with saran wrap, then cover again with foil.  When ready to bake, slice individual cookies one by one until you have a sheet pan full or bake them individually in a toaster oven.  Watch carefully.

Makes about 100 cookies 

Recipe adjusted by Tricia O’Brien

New Beginnings

I am so sorry to be out of touch.  I have been busy putting the hopefully final touches on a new business, a new business plan, new business cards and a website.  I started Maison de Concierge for the home market here in Sonoma County with the intention of helping second home owners with the management of the property whether they live there part time, rent it out, or only visit twice a year.  I am available to help them with services that include, but are not limited to personal assistant services like light bookeeping, overseeing staff, and even provide private chef services (which I have years of experience with cooking/catering for families).  As a concierge, I am able to organize outings for groups, including jaunts to SF or Marin for day hikes, bike trips and picnics.  The only thing you have to worry about is showing up!  Doesn't that sound like a dream?

Anyway, thanks for your patience and continued support while I make these changes and hopefully, I will be back on track with my food blog soon....!

Tricia

SLOWING DOWN AND GETTING BETTER



 Marley & Lockyer

 There is something great about getting older, you are forced to slow down.
Have you ever thought that you were racing around but not getting anything done.  Too much on your plate?  Frantic heart racing?  I am sure you have.  Many of us feel like we can't get off the wheel...it just keeps rolling.  I am beginning to see the error of my ways and have started being more mindful.  Since slowing down, I feel more in control of my processes, more able to handle the tasks at hand, and unwilling to compromise on the pleasures for of life  (like sitting by the pool a couple days ago, guilt free)  It has made me realize that I have been living my life all wrong, and for many years.  I was sucked into the multitasking, go, go, go life of more is better.  But its not.

I can say this because for years my mother-in-law has been calling me a whirling dirvish, one of those Russian dancers that moves so fast your head spins.  Also, because I have been disappointed sometimes in the outcomes.  I haven't always gotten things done that I have totally been into, have sworn I was going to do, and would have been beneficial for me to do.  So what is up with that?  Well, I think it is because I couldn't slow down enough to be in the process.  To take the process seriously and create the time for the process.  As we all know it is about the process.

So Slow Down, enjoy, and really take the time to savor the experience of whatever it is that is right in front of you, this moment.  Don't think about when you have to pick up the kids, or how much laundry there is, or whether or not you can go to that show with friends this weekend.  Be in the moment.  Savor it.  You only have this moment right now.  So enjoy.

Happy Cooking and Being

Tricia

Our road this past spring

Brassica Oleracea (Roman Cauliflower )

Try Your Hand at Making Jam

The First Fresh Strawberry Jam of the Season


Watmaugh Rd Strawberries

 There are times during the year when if you wait, you miss out. So often life is fleeting, and never more so than with spring’s fresh produce, like fava beans (oops, you missed them!) , strawberries, certain stone fruit, spring garlic, scapes, spring onions, and well you get the picture. Strawberries sort of fit into this category, the perennial plant’s early presence seems to mark the transition from spring to summer, letting us know sweetness is on its way. Why do there seem to be strawberries all year long? There are three basic kinds of strawberry plants; June bearing, producing one crop, Everbearing, producing 2-3 crops and Day Neutral, producing smaller fruit throughout the season.  Last weekend, I experimented with a couple of strawberry jams and my mother brought it to my attention that the batch that had more sun was tastier than the batch without sun.  Watch for sunny ripening days!

My first jam was a bit of a disaster as it turned out not to be jam, but thankfully, ended up being a delicious sauce that we spooned over our French toast in the morning, and ice cream at night. The next day it became an elixir to our Lemonade for the most luscious strawberry lemonade we have ever had.  My son just asked me this morning to "mess up" another batch of strawberry jam so we could have more of that elixir.

If I owned a patent on strawberry jam, it would be my grandmother’s strawberry jam. Food memory being what it is, hers was best. She always had a few jars in her cupboard no matter the season. Her method of making jam was precise, allowing the pectin to thicken, along with the sweet sticky fruit darkening as it cooked. She topped the jar with paraffin wax that helped to seal in the goodness of the season and helped keep the air out. Knowing you had your own tasty, homemade items from the previous season was a gift.

This recipe is inspired by Ina Garten’s Strawberry jam. For starters, the amount is just right, as it only makes 2 pints.  My guess is you won’t buy store bought jam again.  If it turns out a little runnier than you expected (like my first batch), don’t be afraid to keep it and use it over ice cream.  Repeat recipe as your pantry supply demands.

Our warmer, sunnier weather will come and with it, the most delicious fruits of the season ~ so enjoy them while you can. Moment-to-moment.


Fresh Strawberry Jam
1 ½ pints fresh organic strawberries, cut in half or quartered depending on size

1 lemon, zest and juice of

2 cups sugar

Combining the sugar, zest, and lemon juice in a small saucepan, cook over low heat for 10 minutes or until the sugar is dissolved. Add the quartered strawberries and continue to cook over very low heat for about fifteen minutes, or until the strawberries release their juice and the mixture starts to gently boil. Cook until a small amount of the juice gels on a very cold plate, about 20 minutes. Pour carefully into 2 pint jars, seal or keep refrigerated. Use immediately or follow proper canning guidelines at http://www.uga.edu/nchfp/publications/publications_usda.html

Sterilizing tips:

Using only glass jars, make sure they are not chipped or cracked. Using a lid that has a rubber seal, or two seals (glass and rubber), will form a vacuum seal when processed (processing is when you boil a jar in a water bath to form a suction, this takes air out of your jar and will help to keep your product safe for years).

There are a few ways to sterilize your canning jars. You can use your dishwasher, boil them for fifteen minutes in water or warm them in the oven for 25 minutes at 200 degrees and then placing the jars lid side up on a clean towel until ready to use. Use sterilized tongs when handling the hot jars and lids. After the jars are sterilized, you can preserve the food. As a rule, hot preserves go in hot jars and cold preserves go in cold jars. If you have any hesitation about safety, please follow canning instructions from the USDA guidelines above. Happy Jam-Making!

BAHN MI

Happy Memorial Day Weekend!
I have been wanting to write this post for sometime, but my life has been somewhat topsy turvy.  Here it is finally!  Enjoy!  The perfect solution to an afternoon snack.


BAHN MI SANDWICH WITH TAPIOCA (BOBA) BALLS IN LYCHEE TEA





BAHN MI



Banh Mi (pronounced "bonne me") sandwiches are a delicious combination of French and Vietnamese.  The baguette and the aioli are french.  The pickled daikon and carrots, grilled meat or seared meatballs with Asian flavors makes it a winning combination. 

This sandwich was inspired by an article in the SF chronicle just a few weeks ago.  I showed my son the enticing pictures and he convinced me to make it, but insisted on educating me about exactly what this Bahn Mi sandwich was about.  He had a few favorite places in Manhattan and Brooklyn, where he went to college,  in mind, and he walked me through the process helping me create these delicious sandwiches. 

Start with a great baguette (soft and doughy, with a crisp outer edge is good). Please make your own aioli (see recipe below).  It only takes minutes and well worth the quality.  I made mine with vegetable oil, rice wine vinegar and salt, but a little garlic and ginger thrown in wouldn't hurt.   Pickling the daikon and carrots took no time and they were better the next day when we had leftovers, so you could make them ahead a day.  Marinate the chicken a couple of hours ahead, then grill for best flavor.  Chopped green onions, cilantro, mint or Thai basil and leafy greens add to the crunchy nature of this delicious sandwich-salad. 
Happy Cooking!  Nấu ăn vui vẻ!

How to make a Bohn Mi Sandwich:

Chicken Marinade

6 boneless chicken thighs, butterflied

2 TBS minced garlic

2 TBS minced ginger

2 TBS sugar

1/4 cup soy sauce

1/4 cup fish sauce

1/4 tsp 5 spice powder

1 tsp ground turmeric

Mince the garlic and ginger, then add the rest of the ingredients to the bowl and mix.  Add the thighs and let marinate for about 2-3 hours or make the day before and marinate overnight.  When ready to cook, heat a griddle or grill to high heat and sear, cook until meat is firm.

Remove and set aside.

Pickling Daikon and Carrots

1/2 pound carrots, peeled and cut into matchsticks

1/2 pound daikon, peeled and cut into matchsticks

1 tsp salt

1 tsp and 1/2 cup sugar

1 cup distilled white vinegar

1 cup hot water

Place the cut carrots and daikons in a large mixing bowl, sprinkle with the salt and 1 tsp sugar.  Toss and let sit for about 5 minutes, until the vegetables begin to give.  Rinse and drain the vegetables in a colander, then place them ina 1-Qt jar.  

Combine the sugar, vinegar, and water in a medium-size mixing bowl, stir to dissolve.  Pour the brine over the vegetables, fully submerging them.  Store in the refrigerator.  They are at their best after a couple of days brining.

Basic Aioli

2 whole eggs

1 TBS rice wine vinegar

1 tsp salt

pinch of ground pepper

2 cups vegetable or canola oil

Using a cuisinart or by hand, add the eggs, salt, and then rice wine vinegar, then pulse.  Next slowly drizzle the oil and wait until it starts to change its consistency.  It should slowly get thicker.  Taste for balance and season accordingly.  You might try adding ginger or garlic to it for more of a bite! 

Assembling the sandwich:

Start with a delicious French baguette, aioli, pickled vegetables, meat, then the toppings of cilantro, mint, green onions, salad greens and fresh Thai basil.

Happy Cooking!!  Nấu ăn vui vẻ!  Tricia O'Brien

All Recipes are from the Chronicle 5/19/2011