orange dreamsicle shake

We've been just a tad obsessed around here with what we are calling a dreamsicle shake.  I may be dating myself, but does anyone else remember Orange Julius?  Oh my gosh, they were so good.  There was one at our local mall growing up and I can still hear the whirring noises of all the blenders going in unison.   I looked up the recipe...well no wonder they were so darn tasty...sugar...and lots of it.  We make ours with frozen yogurt or vanilla ice cream and fresh squeezed orange juice.  YUM!

There are so many different kinds of oranges.  I'm definitely going to make this salad.

Orange is everywhere right now...the California weather has been really warm and the sunsets have been amazing!

* Dinner *

Yesterday everyone had a huge day...well everyone except me.  The temperature was well into the 70's with a warm off shore breeze.  So I made a hearty beef stew.  I cook according to the calendar...and it's January.

Caramelized shallots are the secret ingredient to delicious stew.  I mean everything is better with shallots.  Would you agree?

Beef stew served along side mashed potatoes...

...and hunk of bread.  At the end of a long day I couldn't be happier than sitting down with my family and talking about the days events.  We ate and talked for an hour before watching the Women's Final of The Australian Open which we had recorded.  It was a perfect night.  How is your weekend going?

Beef Stew with Caramelized Shallots

1 pound boneless short ribs, trimmed and cut into cubes

4-5 thin carrots, peeled and cut 

6-8  medium mushrooms, quartered

a pinch or two of mixed herbs (I use Dean & Deluca)

a glug or two of red wine

a tablespoon of concentrated tomato paste

one 14.5 ounce can beef broth

2 tablespoons flour

10 to 12 small shallots, peeled, leaving roots

1 large shallot, peeled and sliced thin

one tablespoon sugar

one tablespoon red wine vinegar

3 tablespoons unsalted butter

Season the meat with salt and pepper and then coat with the flour.  Using a little butter and olive oil, saute the large shallot that has been thinly sliced and caramelize.  Remove from the pan and save for another dish.  Add the prepared meat and brown on all sides.  Add to the slow cooker and add the rest of the ingredients, except the 10-12 small shallots, sugar, butter and red wine vinegar.

Caramelized Shallots
Inspired by Ina Garten...see her recipe here.

Melt about 3 or 4 tablespoons of butter.  Add the peeled shallots to a saute pan that can go into a 400º oven.  Add the sugar.  Toss and cover and cook on medium heat for about ten minutes, checking and tossing occasionally.  Add the red wine vinegar and season with salt and pepper and bake uncovered for about 15 or 20 minutes.  Add to the stew, scraping all the brown bits into the slow cooker.

Cook the stew in a slow cooker for at least 5 hours, serve with mashed potatoes.

Green Bean Salad + Betty Fussell, #29 of Gourmet's 50 Women Game Changers

Betty Fussell's Green Bean Salad with Walnuts

Week #29 of the Gourmet's 50 Women Food Changers is Betty Fussell.  Mary from A Perfect Bite has organized a group of bloggers that choose a dish from the Game Changer of that week.  I have learned a lot about some very talented foodies...The one thing they all share is their love for food and everything that food encompasses.

Photo by Norman Jean Roy for Vogue, Aug '08

The ingredients for the dressing:  Fresh lemon juice, walnut oil and salt and pepper.

These are so good and the recipe says to serve them at room temperature.  These will be on my next menu for a picnic on the beach.  I'm already planning...cold salmon, a quinoa salad and these green beans.  For the complete recipe of Green Beans with Walnuts, go here.

for more ideas and recipes from Betty Fussell, check out these posts today:

  

Val - More Than Burnt Toast
Joanne - Eats Well With Others

Sue - The View from Great Island
Taryn - Have Kitchen Will Feed
Susan - The Spice Garden
Heather - girlichef
Miranda of Mangoes and Chutney
Mary - One Perfect Bite
Barbara - Movable Feasts
Jeanette - Healthy Living
Linda - Ciao Chow Linda
Linda A - There and Back Again
Martha - Lines from Linderhof
Mireya - My Healthy Eating Habits,
Veronica - My Catholic Kitchen
Annie - Lovely Things
Nancy - Picadillo
Claudia - Journey of an Italian Cook

Lunch on New Years Eve

This time of year there's a lot of discussion in our family about food.  What we'll eat, where we'll eat, where we'll shop for food.  I think it's because we have the time during the holidays and of course, our love for good food.  After a long walk on the beach we came home to a bowl of French Onion Soup.  The only way to make French Onion Soup is Julia Child's way.  Sure the recipe may include 26 steps, but it's worth every step...and #26 is simply...Bon Apetit!

French Onion Soup gives off the most amazing aroma in the kitchen...there's no need to shop at a special market (which I actually love doing), but not necessary for this recipe.  This soup will satisfy the taste buds and the soul...it's that good...and the ingredients probably cost less than $5.  How many amazing things can you make that you can say all this about?

                                                                         Happy New Year!  
                 Will you be cooking on this New Year's Eve or you going out someplace fun?

                                              Linking with:  http://thecorsoncottage.blogspot.com/

Soaking up the December Sun

Next year at this time we will be back on the east coast...so this year, we are soaking up every minute of the warm weather we have been having in Southern California.  Yesterday we met up with our East Coast friends for a little picnic lunch...California style.

Preparing for the picnic...we made Ina Garten's corn chowder and kept it warm by heating a pizza stone and a Le Creuset and then putting the soup cups in the heated pot until we got to the beach. This kept the cups of soup piping hot until we arrived at the beach.  Box lunches included sandwiches, chips and chocolate chip blondies with sea salt wrapped in parchment paper.  We loaded the car with beach chairs, table in a bag, cooler and footballs and had a wonderful afternoon enjoying 75º temperatures.

design

A gift from a dear friend . . . I adore the packaging.  I can't wait to do some holiday baking with it and will forever keep the bottle.  Thank you Lisa!

pizza + appetizer

Last Friday I quickly made a pizza dough and while I waited for it to rise,  I looked for something to put on it...not wanting to leave the house...I found that we had a bag of small fingerling potatoes, a shallot, fresh thyme and goat cheese.  So I made a salad and this was dinner... it was delicious.

I washed the potatoes and put them in a sauce pan with ice water (since having the convenience of instant hot water, we have realized that it's not always perfect.  I have started adding ice cubes to the tap water before bringing them to a boil because if the water is too hot when you start, the potatoes do not cook evenly).  Boil for about 10 minutes, they should be tender, but still hold their shape and skin.  Slice each potato into small circles.  Toss with olive oil, sea salt and freshly ground black pepper and fresh thyme.   Bake in a 375 degree oven on parchment paper for about 8 to 10 minutes.  Prepare the pizza dough, drizzle a little olive oil and add potatoes and goat cheese and bake until the crust looks lightly browned.  You can add a few caramelized shallots as you are about to serve.

 

On Sunday I needed an appetizer that would travel well.  I loved the taste of the pizza, but knew that would not work.  I made tiny little puff pastry tarts using the same idea from the pizza on Friday. 

For the appetizer, I used two sheets of puff pastry that I let defrost in the refrigerator overnight.  I rolled them a little thinner and then used two round cutters.  The larger one is about 2 1/4" and I used it to cut them out.  I used the smallest one (about 1 1/4") to score the inside of the larger one.  I used the tines of a fork to prepare the pastry so the well part would not puff up.  I covered it with an egg wash using a pastry brush and then filled the center with a little goat cheese crumbled and two or three tiny potatoes on top.  Baked for 8 minutes and then sprinkled the crunchy caramelized shallots on top. 

The great thing about puff pastry, besides that it's easy and so good is that it's best to prepare ahead and refrigerate for at least an hour or longer.  Puff pastry needs to be really cold when it goes into the oven, so I made them ahead, put them in the refrigerator and I popped them into the oven as I was getting ready.  Do you love puff pastry too?

Honey Madeleines: Ann Willan, #27 of Gourmet's 50 Women Game Changers

Week # 27 of the Gourmet's 50 Women Food Changers is Ann Willan, the founder of the prestigious La Varenne Cooking School.  I didn't know that much about her, but as soon as I started doing a little bit of research I was instantly wondering...How did I not know more about her.   I am so grateful to Sue of the beautiful blog The View from Great Island who introduced me to this group of bloggers cooking and baking their way through the list which was started by Mary from A Perfect Bite.  

I chose Ann Willan's recipe for Honey Madeleins.   I only recently purchased a Madeleine tin when I made them for my Madeline's 17th birthday party.  After carefully following Ann's recipe and directions, I now know how to make proper Madeleines.  She gives very specific directions which of course is not at all surprising with her impressive background.

Ann writes, "Bake the Madeleines until they are puffed, golden brown, and just starting to pull from the sides of the molds, 8 to 10 minutes. Note that the peaked centers will be lighter than the rest of the cakes. Turn them out on a rack to cool. They are best eaten warm from the oven."  The recipe is perfect, of course.  At eight minutes in a 400 degree oven and the cakes were doing exactly as she said. 

They are delicious right out of the oven, but I'm sure my kids will enjoy them in their lunches today as well.  What has been wonderful about being a part of this group is that I have learned so much just in the few weeks in which I've participated.  The following bloggers are participating as well and I always enjoy reading everyone's choice of this week's game changer.

  

Val - More Than Burnt Toast
Joanne - Eats Well With Others

Sue - The View from Great Island
Taryn - Have Kitchen Will Feed
Susan - The Spice Garden
Heather - girlichef
Miranda of Mangoes and Chutney
Mary - One Perfect Bite
Barbara - Movable Feasts
Jeanette - Healthy Living
Linda - Ciao Chow Linda
Linda A - There and Back Again
Martha - Lines from Linderhof
Mireya - My Healthy Eating Habits,
Veronica - My Catholic Kitchen
Annie - Lovely Things
Nancy - Picadillo
Claudia - Journey of an Italian Cook

flea markets & winter white vegetables

At last Sundays flea market in Irvine, California I found quite a bargain!  A complete set of china for $75.  Twelve 6-piece place settings and lots of fun serving pieces.  I was absolutely thrilled.  It was wrapped in clean bubble wrap and in two plastic bins.

The set includes a full tea, coffee, cream and sugar set, two covered butter dishes,  covered serving bowls, a soup tureen, several serving platters, bowls and plates.   I also found the adorable silver ornament and tree topper set, for $5.

I have been searching thrift stores for shallow soup bowls...this set came with 12.  Today I made a winter white vegetable soup that will be perfect for a holiday dinner party.  Recipe below.

Knowing that my kids will probably not go for the winter vegetable soup, I went ahead and made some mashed potatoes and picked up a rotisserie chicken at the market.  I love the way they look in my new china bowl!

Winter White Vegetable Soup

1 onion, chopped

1 head cauliflower, cut into pieces

2 medium turnips, peeled and cut into 1" dice

1 medium celeriac, peeled and cut into 1" dice

2 russet potatoes, peeled, cut into 1" dice

2 medium parsnips, peeled and chopped

1 large fennel bulb, sliced

2 cloves garlic, skins removed and cut in half

2 TBSP butter

2 cups whole milk, heated (be careful to not let it come to a boil)

4 cups water

Melt butter in large heavy pan like a Le Creuset and add onion.  Cook until tender and add the rest of the vegetables and the 4 cups of water.  Add 1 teaspoon salt and bring to a boil.  Then let it simmer for about 45 minutes or until vegetables are very soft.  Off the heat add the hot milk and blend with an immersion blender or in batches in a regular blender.  Garnish with fresh chives and roasted beets cut small.  You can roast beets, but as a time saver I prefer to buy them at Trader Joe's already roasted.

soup as a healthy afternoon snack

My daughter could eat this everyday after school for a snack...I'm working on Patrick.

A red and yellow pepper, seeds removed and cut into medium dice, carrots, zucchini and summer squash, cut the same size as the peppers, white and light green part of two leeks and one yellow onion, diced.

One shallot and 2 to 3 cloves garlic, small dice.  2 to 3 cans of cannellini beans and garbanzo beans, drained and rinsed.

Saute the onions, leeks, shallots and garlic until soft and then add the rest of the vegetables.  Season with salt and pepper and add the chili powder and red pepper flakes, (if using).  After about 7 minutes add 4 cups of vegetable stock and the lentils and simmer for about 30 to 40 minutes.  Then add  the beans and cook for a few more minutes until everything is tender. 

When we started making this soup the sun was shining...the clouds rolled in..it .started to rain and now it's looking like the perfect night for soup.  It makes a lot so there will be plenty left for after school snacks.

week #24 Gourmet's List of 50 Women Game Changers

Paula Deen is #24 on the Gourmet's list of 50 Women Game Changers and I have to admit I did not know a lot about her...everyone knows her face and would probably recognize her voice, but it wasn't until a few years ago that I was on a flight from JFK to LAX and Food Network had a marathon of Chefography episodes.  I admire Paula Deen especially after learning a little about her background.  She is truly a beautiful and gracious woman.  My kids have been asking me to make creme brulee ...and I figured Paula would certainly have a recipe for this...it was easy and delicious.  Thank you to Mary from One Perfect Bite for organizing a group of us as we make our way through the list each Friday.

Paula's recipe calls for 9 oz. ramekins, mine are just about 4 oz. so I was actually able to
make almost nine desserts that seemed just the right amount.

Ingredients:  A vanilla bean, 4 egg yolks, 8 oz. heavy cream and sugar.

We experimented with both white and light brown sugar and it was easier to get a perfect crust on the top using white sugar.  Our kitchen torch might not be the most powerful.

The following bloggers are also featuring the recipes of Paula Deen today.

Val - More Than Burnt Toast, Joanne - Eats Well With Others
Taryn - Have Kitchen Will Feed, Susan - The Spice Garden
Claudia - A Seasonal Cook in Turkey, Heather - girlichef
Miranda - Mangoes and Chutney, Jeanette - Healthy Living
April - Abby Sweets, Katie - Making Michael Pollan Proud
Mary - One Perfect Bite, Kathleen - Bake Away with Me
Viola - The Life is Good Kitchen, Sue - The View from Great Island
Barbara - Movable Feasts, Kathleen - Gonna Want Seconds
Amy - Beloved Green,Jeanette - Healthy Living
Linda - Ciao Chow Linda, Linda A - There and Back Again
Martha - Lines from Linderhof, Nancy - Picadillo
Mireya - My Healthy Eating Habits, Veronica - My Catholic Kitchen

Gourmet's 50 Women Game Changers

Mary from One Perfect Bite has organized a group to cook and blog our way through the list of Gourmet's 50 Women Game Changers.  This is week #23 - Nancy Silverton who among other projects started La Brea Bakery in 1989 and perhaps known most recently for her involvement in the restaurant group known as Mozza.   Each week you choose a dish of the featured Game Changer and so I chose Balsamic Glazed Onions.  I'm not sure why this dish...but anything with balsamic glaze gets my attention and with the holidays coming up...this is a great side dish that can be made ahead and served at room temperature...another plus, in my opinion for holiday meals. 

The ingredients are simple...Balsamic, olive oil, sea salt, very large red onion, fennel fronds and stalks, bay leaves and dried fennel.  The complete recipe can be found here.

I'm new to the group, so perhaps this has already been discussed and debated, but I can't help but wonder why Giada De Laurentis and Sara Moulton did not make the list? 

panini sandwiches + leftovers

left-o-ver - 1.  Usually, leftover.  food remaining at the end of the meal, especially when saved for a later use.  2.  anything left or remaining from a larger amount; remainder.

We love leftovers and generally make things that will eventually be used again in another dish.  One way we use leftovers is for panini sandwiches.  Almost anything goes...

It started with leftover biga or bread starter.  Since that is a 24 hour process I did not want it to go to waste...so what else is a girl to do?  Make more bread of course.  

We had a little very thinly sliced prosciutto, one apple and some cheddar.

A drizzle of olive oil on the top slice and thinly sliced apples on top of the prosciutto and cheese.

I'm not one to like a lot of kitchen gadgets, but a panini press is one thing I could not live without.  Thanks to my dear friend Eileen who was responsible for getting me a job at William Sonoma it is just one of the many items I purchased while working there.  The one I have is made by Breville and it's worth every penny.