My Holiday Baking this year has been pretty lack luster. It consisted of baking a couple loaves of orange cranberry bread, though I didn't have cranberries so I substituted mixed berries, and a single loaf of my Kitchen Sink Bread (so named because I put everything in it but the kitchen sink). It's a big favorite in my family, especially by Jeff who I once watched eat almost an entire load in the span of about 30 minutes.
Here's the recipe which I adapted from Mark Bittman's "How to Cook Everything" and from which I got the adding coconut to keep it moist.
Kitchen Sink Banana Bread
1 stick butter (plus more to grease pan)
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 tsp salt
1 1/2 tsp baking powder
3/4 cup sugar
2 eggs
3 ripe bananas, mashed
1 tsp vanilla extract
1/2 cupped chopped pecans
1/2 grated shredded coconut
1 cup chopped fruit (apples and pears work well)
Preheat oven to 350, grease 9x5 loaf pan.
Mix together dry ingredients. Cream butter and mix in eggs, bananas and vanilla. Stir into dry mixture but do not overmix. Gently stir in remaining ingredients.
Pour batter into loaf pan and bake for 45 to 60 min until center is pretty set. Cool for 15 min, then remove from pan. Store by wrapping in wax paper. The bread will be moist and delicious!
Enjoy! Merry Christmas. We're heading to the in-laws for a few days where I imagine I won't be getting much posting or cooking done, but tune back in because in January we're going VEGAN for one month. Hooray!
Saturday, December 22
Wednesday, December 12
Should I Be Concerned?
Tonight, Bryan and I went over to have dinner at Mae Ploy. This was in his fortune cookie:
In case it's a little hard to read, it says "you are going to have a new love affair". I don't know, I think it's a little awkward to put that in a cookie.
In case it's a little hard to read, it says "you are going to have a new love affair". I don't know, I think it's a little awkward to put that in a cookie.
Sunday, December 9
It's all about the Crumble Topping
I had to make sure it wasn't poisonous.The result? Bryan swears they must be really bad for you, given how good they taste. I claim that while technically probably not GOOD for you, I'm not sure I believe they're BAD for you either. You decide.
MIXED BERRY MUFFINS
Topping
1/3 cup sugar
3 Tbsp all-purpose flour
grated zest of 1/2 lemon
2 Tbsp unsalted butter, melted
Muffins
2 Cups all-purpose flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinammon
grated zest of 1/2 lemon
1/4 tsp salt
1 large egg, beaten
5 Tbsp unsalted butter, melted
1 cup buttermilk
1 cup fresh berries + 1 cup frozen mixed berries
Preheat oven to 375. Grease a 12-cup muffin tin with butter.
Make topping by combining sugar, flour and zest. Then mix in melted butter and stir until crumbly.
Just-Barely-Mixed BatterAdd berries and barely combine.
Scoop into muffin tin.
Add crumble topping evenly amongst muffin tins. Bake for 25-30 minutes or until muffins are slightly golden on top and springy. If your oven is as prone to hot spots as mine is, make sure to rotate the muffins halfway through the baking process.
Let cool 15 minutes on a rack. Unmold the muffins and dive in.
After I mixed in the berries the batter turned an intense purple color. I was surprised that the muffins, once finished baking, weren't the same purple color. Somehow they had returned to their dough-color in the oven. Magic. Or chemistry. Or both.
Tuesday, December 4
Gratinéed Mustard Creamed Onions
It's not Thanksgiving if there aren't boiled onions. For years my mom has been making them, and I have to admit, I'm only a recent believer. I didn't really get the point of onions and bechamel sauce until my taste buds and I grew up. This year, I thought I'd try a new recipe to put a spin on the classic. The result: one of my favorite dishes from the entire experience.
Gratinéed Mustard Creamed Onions
2 lb white pearl onions
2 Tbsp unsalted butter
2 Tbsp all-purpose flour
2 cup whole milk
3 Tbsp Sherry
1 Tbsp grainy mustard
1 Tbsp Dijon mustard
1/4 tsp grated nutmeg
1/2 cup grated Parmigiano-Reggiano
Equipment: 2 Qt shallow gratin (2 inches deep)
Cook onions in a large heavy pot of boiling salted water, until just tender. 25 min. REserve 1 cup of cooking water, then drain and when cooled, peel. DON'T be like me and always forget and peel the onions before you cook them. Their centers will pop out and you'll feel silly.
Melt butter in dry pot over medium heat. Add flour and stir 2 min. Whisk in reserved cooking water, milk, sherry and cook until thickened, whisking. 8min. Whisk in nutmeg, mustards and 1/2 tsp salt and pepper. Add onions to sauce and simmer 5 min.
Preheat broiler.
Transfer creamed onions to baking dish and sprinkle with cheese. Broil 4 to 5 inches away from heat until top is golden and bubbly. 3 min. ENJOY!!!
Gratinéed Mustard Creamed Onions
2 lb white pearl onions
2 Tbsp unsalted butter
2 Tbsp all-purpose flour
2 cup whole milk
3 Tbsp Sherry
1 Tbsp grainy mustard
1 Tbsp Dijon mustard
1/4 tsp grated nutmeg
1/2 cup grated Parmigiano-Reggiano
Equipment: 2 Qt shallow gratin (2 inches deep)
Cook onions in a large heavy pot of boiling salted water, until just tender. 25 min. REserve 1 cup of cooking water, then drain and when cooled, peel. DON'T be like me and always forget and peel the onions before you cook them. Their centers will pop out and you'll feel silly.
Melt butter in dry pot over medium heat. Add flour and stir 2 min. Whisk in reserved cooking water, milk, sherry and cook until thickened, whisking. 8min. Whisk in nutmeg, mustards and 1/2 tsp salt and pepper. Add onions to sauce and simmer 5 min.
Preheat broiler.
Transfer creamed onions to baking dish and sprinkle with cheese. Broil 4 to 5 inches away from heat until top is golden and bubbly. 3 min. ENJOY!!!
Monday, December 3
Cranberry Sauce with Port and Tangerine
I am normally not a huge fan of cranberry sauce, again because it tends to be overly sweet. I'll add a tiny dollop to my Thanksgiving plate, but it's not really something I go out of my way for. This recipe, however, may make me change that.
The port gives the sauce depth and the tangerines give it a kick. It's not too sweet but it still complements Turkey (at least that's what they told me) and other savories nicely.
Cranberry Sauce with Port and Tangerine
1 bag fresh cranberries
3/4 cup sugar (scant)
1/2 cup Ruby Port
3 strips tangerine zest
1/3 cup freshly squeezed tangerine juice
Bring cranberries, sugar, port and zest to a simmer in a heave saucepan over medium heat, stirring until sugar is dissolved. Simmer, uncovered, stirring occasionally, until cranberries burst (12 min). Remove from heat and stir in juice. Cool completely.
This recipe came from the November 07 issue of Gourmet in the section called 'Bringing Fancy Back', which I'm all about.
The port gives the sauce depth and the tangerines give it a kick. It's not too sweet but it still complements Turkey (at least that's what they told me) and other savories nicely.
Cranberry Sauce with Port and Tangerine
1 bag fresh cranberries
3/4 cup sugar (scant)
1/2 cup Ruby Port
3 strips tangerine zest
1/3 cup freshly squeezed tangerine juice
Bring cranberries, sugar, port and zest to a simmer in a heave saucepan over medium heat, stirring until sugar is dissolved. Simmer, uncovered, stirring occasionally, until cranberries burst (12 min). Remove from heat and stir in juice. Cool completely.
This recipe came from the November 07 issue of Gourmet in the section called 'Bringing Fancy Back', which I'm all about.
Sunday, December 2
Bourbon-Walnut Sweet Potato Mash
I have this thing that happens when people say they don't like a particular kind of food. I take it as a challenge. I'm convinced that it's not the ingredient's fault so much as it is the preparations the person has had, that have made him decide he doesn't like a certain food. For once, I'm not talking about my better half. In fact, this time I'm talking about another member of my family, who claims that she's not a big fan of sweet potatoes. Now, she started to become a convert a couple of years ago when Alison first made her sweet potato cheesecake, but still, I wanted to convert her to a side dish she'd like. Her biggest complaint? Too cloying. How to fix this? Less sugar, more flavor.
So it was with some excitement that I stumbled across the following recipe in the pages of Bon Appétit's Thanksgiving issue.
Bourbon-Walnut Sweet Potato Mash
4 lbs red-skinned sweet potatoes (yams)
1/2 cup whipping cream
6 Tbsp butter
1/4 cup (scant) maple syrup
3 Tbsp bourbon
1 1/2 tsp ground cinammon
1 tsp allspice
1/4 tsp nutmeg
1 cup walnuts, toasted and chopped
Preheat oven to 350. Roast potatoes on rimmed baking sheet until tender, 1 to 1 1/2 hours. Cool slightly. Scoop flesh into large bowl; discard skins. Mash hot potatoes until course puree forms.
Heat cream and butter in a small pan over low heat until butter melts. Gradually stir hot mixture into hot potatoes. Stir in syrup, bourbon and spices. Season with salt and pepper. Sprinkle nuts over top and serve.
The result? Sweet Potato convert. This recipe is fabulous because it has kick and flavor without being overly sweet. Also, it smells like pumpkin pie and the walnuts set off the bourbon and maple syrup perfectly. I made these a day ahead without adding the walnuts, then reheated and added the nuts at the last minute.
So it was with some excitement that I stumbled across the following recipe in the pages of Bon Appétit's Thanksgiving issue.
Bourbon-Walnut Sweet Potato Mash
4 lbs red-skinned sweet potatoes (yams)
1/2 cup whipping cream
6 Tbsp butter
1/4 cup (scant) maple syrup
3 Tbsp bourbon
1 1/2 tsp ground cinammon
1 tsp allspice
1/4 tsp nutmeg
1 cup walnuts, toasted and chopped
Preheat oven to 350. Roast potatoes on rimmed baking sheet until tender, 1 to 1 1/2 hours. Cool slightly. Scoop flesh into large bowl; discard skins. Mash hot potatoes until course puree forms.
Heat cream and butter in a small pan over low heat until butter melts. Gradually stir hot mixture into hot potatoes. Stir in syrup, bourbon and spices. Season with salt and pepper. Sprinkle nuts over top and serve.
The result? Sweet Potato convert. This recipe is fabulous because it has kick and flavor without being overly sweet. Also, it smells like pumpkin pie and the walnuts set off the bourbon and maple syrup perfectly. I made these a day ahead without adding the walnuts, then reheated and added the nuts at the last minute.
Saturday, December 1
Pumpkin Stuffed with Vegetable Stew
The Pumpkin Stuffed with Vegetable Stew was the centerpiece of the Vegetarian portion of our Thanksgiving, which comprises about half of our family. The recipe came from Gourmet Magazine, but I made a couple of adjustments to get to the final product. I was a little nervous that this was going to be all flair and not very tasty, but actually it was really quite delicious and satisfying. I would make this again for any kind of Fall dinner party. Serve with a rice pilaf to soak up the sauce.
The original recipe called for one large baking pumpkin, but of course, none of the four stores we visited had any and the best I could find were actually in the floral department. Using three smaller pumpkins worked out well though because I was able to make one stew without mushrooms for those who don't dig the fungus.
Preheat oven to 450°F with rack in middle.
Wash leek halves and pat dry.
Toss leek, carrots, garlic, bell peppers, plum tomatoes, fennel, and onions with oil, then spread in a 17- by 14-inch roasting pan and roast, stirring occasionally, until well browned and tender, 1 1/4 to 1 1/2 hours.
Soak porcini and make bouquet garni while vegetables roast:
Pour boiling water over porcini in a bowl and soak until softened, 10 to 20 minutes.
Meanwhile, wrap celery, parsley stems, thyme sprig, peppercorns, and bay leaves in a piece of cheesecloth and tie with string.
Lift out porcini, squeezing excess liquid back into bowl, and rinse to remove any grit. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl.
Make stock:
Transfer roasted vegetables to a 6- to 8-quart pot and add wine to roasting pan, then deglaze pan by boiling, scraping up brown bits, 1 to 2 minutes. Add wine to vegetables in pot along with water (4 quarts), porcini and soaking liquid, bouquet garni, sun-dried tomatoes, and 2 teaspoons salt. Bring to a boil, then simmer, uncovered, until stock is reduced to about 6 cups, about 2 hours. Pour through a fine-mesh sieve into a large bowl, pressing firmly on and then discarding solids.
Make sauce:
Melt butter in a 3-quart heavy saucepan over medium heat and whisk in flour, then cook roux, whisking, 3 minutes. Add stock in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until slightly thickened, about 10 minutes. Season with salt and pepper.
The original recipe called for one large baking pumpkin, but of course, none of the four stores we visited had any and the best I could find were actually in the floral department. Using three smaller pumpkins worked out well though because I was able to make one stew without mushrooms for those who don't dig the fungus.
Pumpkin Stuffed with Vegetable Stew
Roast vegetables: 1 fennel bulb with fronds
2 medium parsnips (1/2 pound total), peeled, quartered, cored, and cut into 1-inch pieces
1/2 pound celery root (sometimes called celeriac; 1/2 of 1 medium), peeled and cut into 1-inch pieces
3 medium carrots, peeled and cut into 1-inch pieces
14 small shallots (about 1 pound), peeled and left whole, plus 1/2 cup chopped
3 tablespoons olive oil, divided 2 red bell peppers
1 (8- to 9-lb) pumpkin (preferably cheese, pie, or Sweet Meat variety)
Roasted-vegetable and wine sauce, heated
3 tablespoons unsalted butter
1/2 pound fresh cremini mushrooms, trimmed and halved
1 package dried chanterelle mushrooms, resuscitated
1/2 pound seitan (seasoned wheat gluten), cut into 1/2-inch pieces
1 teaspoon chopped thyme, divided
1 tablespoon chopped flat-leaf parsley
1/2 teaspoon grated lemon zest
Roast root vegetables (day before):
Preheat oven to 450°F with rack in middle. Chop enough fennel fronds to measure 1 tablespoon and reserve, then discard stalks and remaining fronds. Halve bulb lengthwise, then core and cut lengthwise into 1-inch wedges.
Toss fennel wedges, parsnips, celery root, carrots, and whole shallots with 2 tablespoons oil, teaspoon salt, and 1/4 teaspoon pepper in a 17- by 12-inch shallow baking pan until coated, then roast, stirring occasionally, until lightly browned and almost tender, 30 to 40 minutes. Remove vegetables from oven. Leave oven on.
Prepare peppers and pumpkins while vegetables roast:
Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blistered, 5 to 8 minutes.
Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers and discard stems and seeds. Cut peppers lengthwise into 1-inch strips.
Remove top of pumpkins by cutting a circle (6 inches in diameter) around stem with a small sharp knife. Scrape out and discard seeds and any loose fibers from inside pumpkin with a spoon (including top of pumpkin; do not discard top), then sprinkle flesh with 1/2 teaspoon salt and 1/8 teaspoon pepper. Put pumpkins in a large roasting pan.
Stuff and roast pumpkins:
Pour 1/2 cup sauce into each pumpkin and cover with top, then brush all over with remaining tablespoon oil. Roast 1/2 hour.
While pumpkins roast, heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides, then sauté chopped shallots until softened. Add mushrooms and sauté until they are browned and begin to give off liquid, about 8 minutes. Add wheat gluten and 1/2 teaspoon thyme, then stir in 1 1/2 cups more sauce and bring to a simmer. Remove from heat and fold in roasted root vegetables and peppers, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
After pumpkins have roasted 1/2 hour, spoon vegetable filling into it, then cover with top. Roast until pumpkin is tender when pierced with a fork, vegetables are tender, and filling is hot, about 30 minutes more. Transfer pumpkin to a platter using 2 sturdy metal spatulas.
Stir together fennel fronds, parsley, zest, and remaining 1/2 teaspoon thyme and sprinkle half of it over filling. Stir remainder into remaining sauce and serve sauce on the side. Serve with Rice Pilaf to soak up sauce.
2 medium parsnips (1/2 pound total), peeled, quartered, cored, and cut into 1-inch pieces
1/2 pound celery root (sometimes called celeriac; 1/2 of 1 medium), peeled and cut into 1-inch pieces
3 medium carrots, peeled and cut into 1-inch pieces
14 small shallots (about 1 pound), peeled and left whole, plus 1/2 cup chopped
3 tablespoons olive oil, divided 2 red bell peppers
1 (8- to 9-lb) pumpkin (preferably cheese, pie, or Sweet Meat variety)
Roasted-vegetable and wine sauce, heated
3 tablespoons unsalted butter
1/2 pound fresh cremini mushrooms, trimmed and halved
1 package dried chanterelle mushrooms, resuscitated
1/2 pound seitan (seasoned wheat gluten), cut into 1/2-inch pieces
1 teaspoon chopped thyme, divided
1 tablespoon chopped flat-leaf parsley
1/2 teaspoon grated lemon zest
Roast root vegetables (day before):
Preheat oven to 450°F with rack in middle. Chop enough fennel fronds to measure 1 tablespoon and reserve, then discard stalks and remaining fronds. Halve bulb lengthwise, then core and cut lengthwise into 1-inch wedges.
Toss fennel wedges, parsnips, celery root, carrots, and whole shallots with 2 tablespoons oil, teaspoon salt, and 1/4 teaspoon pepper in a 17- by 12-inch shallow baking pan until coated, then roast, stirring occasionally, until lightly browned and almost tender, 30 to 40 minutes. Remove vegetables from oven. Leave oven on.
Prepare peppers and pumpkins while vegetables roast:
Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blistered, 5 to 8 minutes.
Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers and discard stems and seeds. Cut peppers lengthwise into 1-inch strips.
Remove top of pumpkins by cutting a circle (6 inches in diameter) around stem with a small sharp knife. Scrape out and discard seeds and any loose fibers from inside pumpkin with a spoon (including top of pumpkin; do not discard top), then sprinkle flesh with 1/2 teaspoon salt and 1/8 teaspoon pepper. Put pumpkins in a large roasting pan.
Stuff and roast pumpkins:
Pour 1/2 cup sauce into each pumpkin and cover with top, then brush all over with remaining tablespoon oil. Roast 1/2 hour.
While pumpkins roast, heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides, then sauté chopped shallots until softened. Add mushrooms and sauté until they are browned and begin to give off liquid, about 8 minutes. Add wheat gluten and 1/2 teaspoon thyme, then stir in 1 1/2 cups more sauce and bring to a simmer. Remove from heat and fold in roasted root vegetables and peppers, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
After pumpkins have roasted 1/2 hour, spoon vegetable filling into it, then cover with top. Roast until pumpkin is tender when pierced with a fork, vegetables are tender, and filling is hot, about 30 minutes more. Transfer pumpkin to a platter using 2 sturdy metal spatulas.
Stir together fennel fronds, parsley, zest, and remaining 1/2 teaspoon thyme and sprinkle half of it over filling. Stir remainder into remaining sauce and serve sauce on the side. Serve with Rice Pilaf to soak up sauce.
Roasted-Vegetable and Wine Sauce
1 large leek (white and pale green parts only), halved lengthwise
5 carrots, quartered
1 head garlic, separated into cloves and peeled
2 red bell peppers, quartered
1 pound plum tomatoes, halved
1 fennel bulb, stalks discarded and bulb quartered
2 large onions, quartered
2 tablespoons olive oil
1 cup boiling water
1/2 ounce dried porcini mushrooms (1 cup)
1 (4-inch) piece celery
4 parsley stems
1 large thyme sprig
8 black peppercorns
2 Turkish bay leaves or 1 California
1 cup dry red wine
4 quart water
1/2 cup sun-dried tomatoes (not packed in oil; 1 1/2 ounces)
1/2 stick unsalted butter
1/3 cup all-purpose flour
5 carrots, quartered
1 head garlic, separated into cloves and peeled
2 red bell peppers, quartered
1 pound plum tomatoes, halved
1 fennel bulb, stalks discarded and bulb quartered
2 large onions, quartered
2 tablespoons olive oil
1 cup boiling water
1/2 ounce dried porcini mushrooms (1 cup)
1 (4-inch) piece celery
4 parsley stems
1 large thyme sprig
8 black peppercorns
2 Turkish bay leaves or 1 California
1 cup dry red wine
4 quart water
1/2 cup sun-dried tomatoes (not packed in oil; 1 1/2 ounces)
1/2 stick unsalted butter
1/3 cup all-purpose flour
Preheat oven to 450°F with rack in middle.
Wash leek halves and pat dry.
Toss leek, carrots, garlic, bell peppers, plum tomatoes, fennel, and onions with oil, then spread in a 17- by 14-inch roasting pan and roast, stirring occasionally, until well browned and tender, 1 1/4 to 1 1/2 hours.
Soak porcini and make bouquet garni while vegetables roast:
Pour boiling water over porcini in a bowl and soak until softened, 10 to 20 minutes.
Meanwhile, wrap celery, parsley stems, thyme sprig, peppercorns, and bay leaves in a piece of cheesecloth and tie with string.
Lift out porcini, squeezing excess liquid back into bowl, and rinse to remove any grit. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl.
Make stock:
Transfer roasted vegetables to a 6- to 8-quart pot and add wine to roasting pan, then deglaze pan by boiling, scraping up brown bits, 1 to 2 minutes. Add wine to vegetables in pot along with water (4 quarts), porcini and soaking liquid, bouquet garni, sun-dried tomatoes, and 2 teaspoons salt. Bring to a boil, then simmer, uncovered, until stock is reduced to about 6 cups, about 2 hours. Pour through a fine-mesh sieve into a large bowl, pressing firmly on and then discarding solids.
Make sauce:
Melt butter in a 3-quart heavy saucepan over medium heat and whisk in flour, then cook roux, whisking, 3 minutes. Add stock in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until slightly thickened, about 10 minutes. Season with salt and pepper.
Thanksgiving Roundup
I officially have the entire weekend off. No SAT lessons or driving to San Diego to film for Stonefield. Just me and a keyboard all weekend. Needless to say, I'm pretty excited by the prospect. I've walked Mel (which was lame because the Rangers were out handing out tickets for dogs off leash so Mel didn't get to do any of the running around she desperately needed after being cooped up in the house yesterday on account of the rain), made my pot of coffee and I'm chomping at the bit.
So to begin...a bit of Thanksgiving roundup. This year was a Moser Thanksgiving year - it'll be a Kramer Christmas - so I headed down to SD Tuesday night bearing far more recipes than were really necessary. It's all Alison's fault. I had emailed her a list of dishes that we could make, expecting her to cull it down to a reasonable number for 10 people, but instead she responded with something along the lines of: that all sounds great! Seriously people, I need saving from myself, otherwise when it comes to the Holidays I will cook until I drop. It's like a sickness. But a rather delicious one.
Brussels Sprouts, Onions, Peas and Sweet Potatoes....Heaven? I think so
For the record - that's 18 dishes for 10 people. Overkill? Perhaps. But look at how happy those people are:
Ready...Set...EAT
Thanks to Alison and her quick thinking with the camera, I actually have pictures of the event. I'm going to post some of my favorite recipes in separate posts today and tomorrow. They're all worth hanging on to for future Holiday events.
So to begin...a bit of Thanksgiving roundup. This year was a Moser Thanksgiving year - it'll be a Kramer Christmas - so I headed down to SD Tuesday night bearing far more recipes than were really necessary. It's all Alison's fault. I had emailed her a list of dishes that we could make, expecting her to cull it down to a reasonable number for 10 people, but instead she responded with something along the lines of: that all sounds great! Seriously people, I need saving from myself, otherwise when it comes to the Holidays I will cook until I drop. It's like a sickness. But a rather delicious one.
Brussels Sprouts, Onions, Peas and Sweet Potatoes....Heaven? I think soTHANKSGIVING WITH THE MOSERS
Appetizers
Goat Cheese Crostini w/Grapefruit and Black Pepper Marmalade
Crudite with Mom's dill dip
Main Course
Turkey Breast (prepared by the CBTS Mosers - a funny story in an of itself, but one I won't get into)
Cashew Nut Loaf (a Moser vegetarian classic)
Pumpkin Stuffed with Vegetable Stew
Sides and Sauces
Hazelnut, Sage and Mushroom Stuffing
Plain Jane Mashed Potatoes
Bourbon-Walnut Sweet Potato Mash
Gratinéed Mustard Creamed Onions
Brussels Sprouts Hash w/Caramelized Shallots
Green Peas
Rice Pilaf
Cranberry Sauce with Port and Tangerines
Roasted Vegetable Wine Sauce
Portobello Mushroom Gravy
Salad
Butter Lettuce and Arugula with Gorgonzola, Pears and Candied Pecans
Dessert
Roasted Sweet Potato Cheesecake with Maple Cream
Apple Pie
Appetizers
Goat Cheese Crostini w/Grapefruit and Black Pepper Marmalade
Crudite with Mom's dill dip
Main Course
Turkey Breast (prepared by the CBTS Mosers - a funny story in an of itself, but one I won't get into)
Cashew Nut Loaf (a Moser vegetarian classic)
Pumpkin Stuffed with Vegetable Stew
Sides and Sauces
Hazelnut, Sage and Mushroom Stuffing
Plain Jane Mashed Potatoes
Bourbon-Walnut Sweet Potato Mash
Gratinéed Mustard Creamed Onions
Brussels Sprouts Hash w/Caramelized Shallots
Green Peas
Rice Pilaf
Cranberry Sauce with Port and Tangerines
Roasted Vegetable Wine Sauce
Portobello Mushroom Gravy
Salad
Butter Lettuce and Arugula with Gorgonzola, Pears and Candied Pecans
Dessert
Roasted Sweet Potato Cheesecake with Maple Cream
Apple Pie
For the record - that's 18 dishes for 10 people. Overkill? Perhaps. But look at how happy those people are:
Ready...Set...EATFriday, November 30
My Golden Compass
I am a big fan of the His Dark Materials series (aka Harry Potter for grown ups) so I've been eagerly awaiting the release of the movie even though I realize it can't possibly live up to the books. Even so, I discovered today that I have my own daemon matched to my personality. What do you think? Is it a fit?
Thursday, November 29
dog at wounded knee
Happiness is a blurFortunately it's modular (thanks mom) so after a quick wash, it was good as new. She, on the other hand, was still oozing.
Poor, wrapped dogThe amazing thing? She didn't even try to take it off. That either shows she's a good dog or an extremely lazy one.
Wednesday, November 28
Greetings from a Leper Colony
Fine. Technically, I'm not at a Leper Colony. I'm home, nowhere near Hawaii. But check out this postcard from the Ginny files:
There are several things I love about this postcard. At first glance my eye is drawn not to the view but to the people on the overlook. Those are some seriously high-riding red short shorts. Not to mention the sweet mini-afro. So the question is, why would you sell a postcard that involved people other than the purchasers. It's one thing to want a picture of yourself at the top of an overlook, but a picture of complete strangers? Perhaps the idea is that if you're too lazy to hike up there yourself, you can live vicariously through these two anonymous people. Of course, it's designed to be sent to someone else, so maybe the idea is that you can trick the recipient into believing that you too made the hike.
The second brilliant aspect of this postcard is the description on the back:
"LEPER COLONY, HAWAII...far below this lookout lies world-famous Kalaupapa Leper Settlement on the Island of Molokai. Here, while helping to care for the unfortunate victims, Father Damien contracted leprosy and died of the disease April 15, 1889."
So, exactly who's Father Damien? And is this one postcard just a single example of a line of postcards dedicated to his life? It seems like such an odd fact to point out about the colony. So then I googled Father Damien and it turns out that he's the patron saint of Hawaii because of his work with the lepers.
So there's your little ironic moment turned history lesson for the day.
There are several things I love about this postcard. At first glance my eye is drawn not to the view but to the people on the overlook. Those are some seriously high-riding red short shorts. Not to mention the sweet mini-afro. So the question is, why would you sell a postcard that involved people other than the purchasers. It's one thing to want a picture of yourself at the top of an overlook, but a picture of complete strangers? Perhaps the idea is that if you're too lazy to hike up there yourself, you can live vicariously through these two anonymous people. Of course, it's designed to be sent to someone else, so maybe the idea is that you can trick the recipient into believing that you too made the hike.The second brilliant aspect of this postcard is the description on the back:
"LEPER COLONY, HAWAII...far below this lookout lies world-famous Kalaupapa Leper Settlement on the Island of Molokai. Here, while helping to care for the unfortunate victims, Father Damien contracted leprosy and died of the disease April 15, 1889."
So, exactly who's Father Damien? And is this one postcard just a single example of a line of postcards dedicated to his life? It seems like such an odd fact to point out about the colony. So then I googled Father Damien and it turns out that he's the patron saint of Hawaii because of his work with the lepers.
So there's your little ironic moment turned history lesson for the day.
Monday, November 19
Silverlake Wine
Have I mentioned before how awesome this shop is? It's by far the best wine-buying experience you'll have. Everyone in there knows a ton about wine and as soon as you walk in they actually offer to help you find something without being the least bit snobby. My kind of shop.
So yesterday Alison and I headed over for their Sunday wine and paired appetizer tasting. They had a fellow who's a cheese expert bring in a selection of raw cheeses to pair with four different wines. The most interesting part, in my mind, was his assertion that when pairing wine and cheese you don't actually want balance. Strong acidic wines call for strong salty cheeses. And fruity wines call for fruity cheese.
After two hours of tasting and chatting, we left the store with six bottles of wine for our Thanksgiving feast! If you're ever over here on the eastside and need a bottle of wine - HEAD to SILVERLAKE WINE on Glendale. Trust me, you'll thank me.
So yesterday Alison and I headed over for their Sunday wine and paired appetizer tasting. They had a fellow who's a cheese expert bring in a selection of raw cheeses to pair with four different wines. The most interesting part, in my mind, was his assertion that when pairing wine and cheese you don't actually want balance. Strong acidic wines call for strong salty cheeses. And fruity wines call for fruity cheese.
After two hours of tasting and chatting, we left the store with six bottles of wine for our Thanksgiving feast! If you're ever over here on the eastside and need a bottle of wine - HEAD to SILVERLAKE WINE on Glendale. Trust me, you'll thank me.
Saturday, November 17
Mercury Just Went Retro
Retrograde of course, which is infinitely worse than anything that bespeaks bell bottoms.
Case in point: Thursday night. I come home from working in an office all day (already not the top of my list of things I enjoy) and decide to make a delicious-sounding recipe of curried squash stew on Quinoa. I even had my camera all ready to take pictures. So I spend the hour chopping and dicing and I make the stew...and it's honest to God the most disgusting thing I've ever tasted. I have no idea what went wrong with the recipe, but let me tell you it went bad in a major way.
So Fine. I can deal. Gonna drown my sorrows with some TV on the Internet and eat a fried egg sandwich. And I could not, for the life of me, fry an egg. I realized, as I was scraping the second batch of destroyed eggs into the trash can, that I'd recently used the pan to attempt some ill-fates hash browns and had clearly destroyed the perfect seasoning I'd developed in the pan.
Eventually I was able to cobble together a pathetic-looking egg sandwich, and sit down to the internet. Desperate to numb my brain, I clicked on the internet icon, only to discover the internet running at about 1/8 it's usual speed and completely unable to play any kind of video.
So Mercury has gone Retro on us. I'm expecting to butt my head against similar annoyances until the end of January, when it gets back to normal.
Case in point: Thursday night. I come home from working in an office all day (already not the top of my list of things I enjoy) and decide to make a delicious-sounding recipe of curried squash stew on Quinoa. I even had my camera all ready to take pictures. So I spend the hour chopping and dicing and I make the stew...and it's honest to God the most disgusting thing I've ever tasted. I have no idea what went wrong with the recipe, but let me tell you it went bad in a major way.
So Fine. I can deal. Gonna drown my sorrows with some TV on the Internet and eat a fried egg sandwich. And I could not, for the life of me, fry an egg. I realized, as I was scraping the second batch of destroyed eggs into the trash can, that I'd recently used the pan to attempt some ill-fates hash browns and had clearly destroyed the perfect seasoning I'd developed in the pan.
Eventually I was able to cobble together a pathetic-looking egg sandwich, and sit down to the internet. Desperate to numb my brain, I clicked on the internet icon, only to discover the internet running at about 1/8 it's usual speed and completely unable to play any kind of video.
So Mercury has gone Retro on us. I'm expecting to butt my head against similar annoyances until the end of January, when it gets back to normal.
Wednesday, November 14
Rebuilding San Diego - AGAIN
San Diego keeps burning down and the Moser clan keeps building it back up.
Some background:
The 2003 Cedar Fire wiped out several communities in San Diego, the most important of which, at least in terms of Moser involvement, was Scripps Ranch. My parents got involved to help organize a community of tract-home owners to jointly hire a builder to rebuild the houses at much lower cost than a custom builder. Enter Stonefield Development. Stonefield is actually a custom and one-of-a-kind builder who took on the project and rebuilt 81 homes in Scripps Ranch. The project completed a year or two ago. There were block parties to celebrate the return of everyone home.
After the Last Rebuild
Fast forward to the October fires of 2007. That 100 year fire that happened in 2003? Turns out it was more of a 4 year fire. This current one knocked out a lot of homes in the Rancho Bernardo / Escondido areas of San Diego. My parents and Stonefield are out there again, trying to organize a group rebuild project.
To that end, I've spent the last couple of weekends in San Diego helping photograph and film the completed houses from last time around and the Stonefield informational meetings.
Currently, I'm keeping myself busy typing this because I'm waiting for my turn on the new fancy mac. I'm trying to cut down the 2+ hour meeting from last weekend into a couple of 5 min highlight clips that we can post on the Stonefield website. Bryan has the day off so he's busy cutting our movie.
We Kramers are as busy trying to save the world through existential entertainment as we Mosers are trying to rebuild what has been destroyed. I think the Mosers may win in the greater doing of good, but that's just because our final cut isn't finished yet.
Some background:
The 2003 Cedar Fire wiped out several communities in San Diego, the most important of which, at least in terms of Moser involvement, was Scripps Ranch. My parents got involved to help organize a community of tract-home owners to jointly hire a builder to rebuild the houses at much lower cost than a custom builder. Enter Stonefield Development. Stonefield is actually a custom and one-of-a-kind builder who took on the project and rebuilt 81 homes in Scripps Ranch. The project completed a year or two ago. There were block parties to celebrate the return of everyone home.
After the Last RebuildTo that end, I've spent the last couple of weekends in San Diego helping photograph and film the completed houses from last time around and the Stonefield informational meetings.
Currently, I'm keeping myself busy typing this because I'm waiting for my turn on the new fancy mac. I'm trying to cut down the 2+ hour meeting from last weekend into a couple of 5 min highlight clips that we can post on the Stonefield website. Bryan has the day off so he's busy cutting our movie.
We Kramers are as busy trying to save the world through existential entertainment as we Mosers are trying to rebuild what has been destroyed. I think the Mosers may win in the greater doing of good, but that's just because our final cut isn't finished yet.
Monday, November 12
Belated Halloween (or it's been a month since I last posted!)
This is yet another photo from the Ginny files. I'm not sure what those two on the couch are dressed as (not to mention the masked dark figure to their left) but I'm pretty sure they're not sheep.So it's been over a month since I last posted. I'm finding I'm tired of restarting this blog but life keeps getting in my way, which is altogether frustrating. I'd list off the myriad of things I have going on, some of which pay, some of which - not so much, but I'm tired of listing off all those things as well.
Mostly what I'm tired of, however, is the lack of writing I've been doing lately. I'm frustrated because I feel like the thing I like to do best has seen the least amount of effort and time on my part. Stupid rent...always getting in the way of art.
So here I am. Back again. This time groveling.
I was talking with a writer the other day, and we said how easily life gets in the way of writing, and how important it is to force yourself to write a bit everyday. These are, of course, not new sentiments, nor are they new to me. But these days I'm thinking of grad school in a year or two, and finding that when I'm sitting around, my head tends to go to thinking about writing more. I've got another novel sitting on the brain, peculating, if you will, but I don't want to get started until I've at least retained an agent for the last book. (and by the way, not to toot my own horn or anything, but that book is being looked at by a couple of people who seem pretty responsive, so keep your fingers crossed for me)
Anyway (not "Anyways" because I know that drives Alison to distraction) my point in all of this is though my garden is overgrown with weeds - in a major way, it's bad news and I'm terrified for the next time my landlord decides to pop in, as she is want to do - and though I haven't been spending much time working out recipes in the kitchen, I am going to write every day, even if it's just a post like this which talks about having nothing to write about. So bear with me. My inspiration will come back, even if I have to force it kicking and screaming.
In the meantime, I'm considering starting up a second blog that is more review (of books and movies and culture) oriented and less casual here's-a-picture-of-my-dog like this one. Because lord knows that if I don't have material for one blog I should clearly start writing two. Am I the only one whose brain works like this? Anyone else out there feel like their reaction to being busy is to take on more work?
Don't worry. I'm not contagious.
Wednesday, October 3
Thought of the Day
I was listening to Larry Mantel's show today and he had a guest on that quoted a leading progressive Democrat as saying (and I'm paraphrasing)
We are as far from the New Deal today as the New Deal was from the Civil War. FDR did not look back to Lincoln for guidance and nor should we look to FDR for how to shape our future.
Put that in your pipe and smoke it.
We are as far from the New Deal today as the New Deal was from the Civil War. FDR did not look back to Lincoln for guidance and nor should we look to FDR for how to shape our future.
Put that in your pipe and smoke it.
Tuesday, October 2
The Happiness of Fish
When I was in college, and longing for a dog, I got a fish. It was one of those multi-colored, iridescent fighting fish that will bash it's head against the walls of it's tank if you so much as place a mirror in front of it. Sometimes, when I'm reading coverage of the war, I think of that fish...
But this is not that story, nor is it an explanation for why it's been a month (!) since my last post (though I will say for the record that the SAT takes place this Saturday, that Presence still needs sound to be divided into takes, that I started working in an office part time, that Art of Tea needs posts and editing, and on and on).
This is the story of the fish I had in college. It was named by Jeff and it's name was Chinese. I can't remember now - but Jeff, if you read this, would you please remind me. So he names the fish a word that means "the happiness of fish". This term is from a Chinese proverb that I recently rediscovered in a Coetze book about animal rights.
Chuang Tzu and Hui Tzu had strolled on to the bridge over the Hao, when the former ovserved, "See hoe the minnows are darting about! That is the pleasure of fishes."
"You not being a fish yourself," said Hui Tzu, "how can you possibly know in what consists the pleasures of fishes."
"And you not being I," retorted Chuang Tzu, "how can you know that I do not know?"
"If I, not being you, can not know what you know," urged Hui Tzu, "it follows that you, not being a fish, cannot know in what consists the pleasure of fishes."
"Let us go back," said Chuang Tzu, "to you original questions. You asked me how I knew in what consists the pleasure of fishes. You very questions shows that you know I knew. I knew it from my own feelings on the bridge."
Let that be your wisdom from the east for the day.
But this is not that story, nor is it an explanation for why it's been a month (!) since my last post (though I will say for the record that the SAT takes place this Saturday, that Presence still needs sound to be divided into takes, that I started working in an office part time, that Art of Tea needs posts and editing, and on and on).
This is the story of the fish I had in college. It was named by Jeff and it's name was Chinese. I can't remember now - but Jeff, if you read this, would you please remind me. So he names the fish a word that means "the happiness of fish". This term is from a Chinese proverb that I recently rediscovered in a Coetze book about animal rights.
The Happiness of Fish
Chuang Tzu and Hui Tzu had strolled on to the bridge over the Hao, when the former ovserved, "See hoe the minnows are darting about! That is the pleasure of fishes."
"You not being a fish yourself," said Hui Tzu, "how can you possibly know in what consists the pleasures of fishes."
"And you not being I," retorted Chuang Tzu, "how can you know that I do not know?"
"If I, not being you, can not know what you know," urged Hui Tzu, "it follows that you, not being a fish, cannot know in what consists the pleasure of fishes."
"Let us go back," said Chuang Tzu, "to you original questions. You asked me how I knew in what consists the pleasure of fishes. You very questions shows that you know I knew. I knew it from my own feelings on the bridge."
Let that be your wisdom from the east for the day.
Saturday, September 1
I'm Moving to Idaho
Seriously. I was listening to Weekend America today while driving to a student's house, and there was a story about this one town in Idaho that normally has lows of 35F this time of year. 35 DEGREES!!! Last night we couldn't even sleep upstairs in our bedroom it was so hot. Mel moves about 1 foot every 30 minutes to find a new patch of cool concrete. It's pathetic. I hate global warming. It's all humid and sticky - NOT the SoCal weather I've grown up in.
Anyway...it's been crazy this week. Maria's Pirates and Ninjas show opened last night and I was at the theater all day yesterday helping to paint the floor and make the programs. Plus, my first blog is up at Art of Tea (I explain biodynamics!) and there's about a six hour window every day that it's just simply too hot to work.
But here's my latest addition to the online collection of Ginny Larsen photos:
I love it. It speaks for itself. I'm going to go stick my head in the freezer.
Anyway...it's been crazy this week. Maria's Pirates and Ninjas show opened last night and I was at the theater all day yesterday helping to paint the floor and make the programs. Plus, my first blog is up at Art of Tea (I explain biodynamics!) and there's about a six hour window every day that it's just simply too hot to work.
But here's my latest addition to the online collection of Ginny Larsen photos:
I love it. It speaks for itself. I'm going to go stick my head in the freezer.
Monday, August 27
Tea Time!
Don't you love a job that comes with swag?
So much tea, so little time.
In an effort to do more writing work and less (what would you call it? random?) work, I've just gotten a gig as a blog editor for the ART OF TEA - a purveyor of fine loose-leaf teas. These are the good thing, the real deal, the brew a cup using a really fun straining tea pot kind of tea.
Upon meeting the owner of the company (and being hired), I was given an assortment of tea samples to whet my creative appetite for writing about teas. Reading their material I realized just how very little I actually know about tea. But it's all organic and fair trade and all that good stuff, so I can get behind the company. Plus, knowledge is gained through online trips to the LA Public Library where books can be sent to your local branch.
Also no one ever accused me of not having an opinion just because I didn't know much about the subject.
Do you love samples as much as I do?
No, it's not possible.
So. I love tea. I'm not completely converted from coffee, but I'm working on it.
In a week or so you'll be able to read my writings about tea over at www.artoftea.com/wordpress - don't go there yet! Or do, but don't expect to read any of my writing. I just got the gig. I need all this new found tea knowledge to steep for a few days before I write about it. But soon...very soon.
So much tea, so little time.Upon meeting the owner of the company (and being hired), I was given an assortment of tea samples to whet my creative appetite for writing about teas. Reading their material I realized just how very little I actually know about tea. But it's all organic and fair trade and all that good stuff, so I can get behind the company. Plus, knowledge is gained through online trips to the LA Public Library where books can be sent to your local branch.
Also no one ever accused me of not having an opinion just because I didn't know much about the subject.
Do you love samples as much as I do?No, it's not possible.
In a week or so you'll be able to read my writings about tea over at www.artoftea.com/wordpress - don't go there yet! Or do, but don't expect to read any of my writing. I just got the gig. I need all this new found tea knowledge to steep for a few days before I write about it. But soon...very soon.
Monday, August 20
Halibut in the Ultimate Kitchen
How fabulous is this kitchen?
I love everything about it. I could bake a pie in this kitchen. I have no idea who the people in the photo are, but they're living the good life...that's for sure.
I went down to San Diego over the weekend to celebrate my mom's birthday while my brothers are still in town (well, one technically lives in town). I made my favorite it's-so-easy-yet-seems-really-impressive meal.
Macadamia Nut Encrusted Halibut with Curry Sauce and Mango Chutney
Dredge Halibut Fillets through flour, egg and processed macadamia nuts. Drizzle with melted butter and bake in the oven at 350 for about 20 min or until nuts start to brown.
Saute 2 TBSP red curry paste for a minute and add a can of coconut milk and 2 TBSP dissolved sugar. Let cook down or add a little dissolved corn starch to thicken.
Plate so that fish sits atop sauce and is drizzled with mango chutney. Serve with Jasmine rice and steamed broccolini. Enjoy!
I love everything about it. I could bake a pie in this kitchen. I have no idea who the people in the photo are, but they're living the good life...that's for sure.
I went down to San Diego over the weekend to celebrate my mom's birthday while my brothers are still in town (well, one technically lives in town). I made my favorite it's-so-easy-yet-seems-really-impressive meal.
Macadamia Nut Encrusted Halibut with Curry Sauce and Mango Chutney
Dredge Halibut Fillets through flour, egg and processed macadamia nuts. Drizzle with melted butter and bake in the oven at 350 for about 20 min or until nuts start to brown.
Saute 2 TBSP red curry paste for a minute and add a can of coconut milk and 2 TBSP dissolved sugar. Let cook down or add a little dissolved corn starch to thicken.
Plate so that fish sits atop sauce and is drizzled with mango chutney. Serve with Jasmine rice and steamed broccolini. Enjoy!
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