Me time

Do you feel that you have no time for your own simple pleasures this time of year?  Any time of year?  All the time, all year long?

I feel that way.  Sometimes it's worse than other.  I grin, I bear it, I made these choices.

And when I feel out of control I like to take a minute....

...and take pictures of my food.  There's not much the smell of butter and onions and a camera to capture it can't fix, even if it's just for a brief moment.

I like pearl onions.  I like to buy them frozen so I don't have to go through the trouble of peeling them.  Even the quick peel method where you boil them for five minutes and then pop them out of their skins takes some time.  Frozen pearl onions are the way to go.

And then I added flour, chicken stock, heavy cream, spices and steamed potatoes and veggies to this.  It gets thick and delicious.  Also are chunks of poultry - in this case turkey and cornish game hen.  It's what I had leftover.  This is a great leftover dish.

I like to use individual serving bowls.  I mean, I have them.  Use them.  It makes presentation so much better also.  In my opinion, food is an awful lot about presentation.

I was taking some shortcuts.  I did not make my own pie crust.  My grocery did not have puff pastry, so I improvised with Grands biscuits.  It worked just fine. 

There you have it.  Individual poultry pot pie.  Comfort.  I'm slightly less stressed for having made it, and for remembering to slow down and take pictures of it.

Copycat Dinner Party

In October of 2007 my friend Cyndi threw a dinner party.  You can read her account of it here.  It was lovely, one of my favorite memories of Louisiana.  I still recall so many details of this dinner and the decor because it was soo delicious and soo cute.  When I was planning the October Sarah's Supper Club, I jumped at the chance to copy so many of Cyndi's good ideas.

Here is a picture of Cyndi's table setting from 2007...

::photo from Cyndi's blog, Southern Daze::

Picture of my table from Friday night, 2010...

See the resemblance?

Cyndi did not have any pictures of the candy corn cookie favors she sent us home with, but believe me when I say, they looked a lot like this...

If you read Cyndi's post, you'll find other similarities between our parties.  She opens with the measure of a successful party is a kitchen full of dirty dishes.  Well, mission accomplished.  I think I had 30 glasses dirty!  There were only 5 of us!  We each had a pumpkin martini to start, I made shrimp cocktails in martini glasses (up to 10), wine glasses for all, water glasses for all (up to 20) and then miscellaneous glasses.  I think Angela poured a beer at one point, Meg and I had a sip of cherry whiskey...who knows.  My dishwasher was very busy all day Saturday.

Our menu for this supper club even included some homage to Cyndi's party.  I made the exact same crescent appetizers in addition to the shrimp cocktail.  We did a beef tenderloin.  We did parsley-lemon smashed red potatoes and red wine sauteed mushrooms.  I was so excited to eat this delicious food, I'm sad to say I took no pictures of the food.  I'll post the recipes soon.  The red wine mushrooms were fantastic with that tenderloin.  Then again, when you buy delicious grass fed tenderloin from Whole Foods, all it needs is salt and pepper and to not be overcooked to be amazing.

Here are some other pictures from the evening...

::From top...pumpkin martinis with spiked whipped cream!, Meg helps cut parsley, Angela teaches us some lessons about wine, the girls at the table, and the whole group::

A new cookbook, a new recipe

I found myself with some time to kill last week and what's a girl to do except walk through Crate & Barrel?  I didn't particularly need anything, but that should not be a deterrent to walking through and browsing.  And, of course, picking some things up like a new wooden spoon and an herb shears.  And this cookbook:

Market Vegetarian by Ross Dobson

Dating a vegetarian has made me want to be more creative in my vegetarian cooking.  For me, it was primarily veggie burgers, tacos made with refried beans and veggie lasagna.  Or, you know, oatmeal.  Since Adam Science is such a great cook I need to step up my game.  I'm confident in my cooking skills, just not my creativity.  So, I found this book, liked many of the recipes as I flipped through it, and bought it.  The first recipe I made was a pappardelle pasta with portobello mushrooms, chestnuts and chives.  

I did make some adjustments.  I eliminated chestnuts.  I added peas.  I used a fresh mushroom fettuccine I bought at the Farmer's Market last weekend.  It was excellent!

Here is the recipe as posted.  I'll tell you what I did to it then.

7 oz fresh chestnuts

1 T olive oil

2 garlic cloves

14 oz portobello mushrooms, sliced

2 fresh thyme sprigs

1/2 c. dry white wine

1 cup light cream

1 bunch chives, cut

2 oz. Pecorino Romano cheese, finely grated

14 oz pappardelle, or other ribbon pasta

salt and pepper

Preheat oven to 400.  Score a cross on one end of each chestnut.  Put them on a baking sheet and roast in the preheated oven for 10-15 minutes, until the skins split.  Remove and let cool.  When cool enough to handle, pull off the shells, and rub away the fleshy skin underneath.  Set aside until needed.

Put the oil and butter in a skillet set over high heat.  When the butter sizzles, add the garlic and let cook for one minute.  Add mushrooms and thyme, reduce the heat to medium, and partially cover with a lid.  cook for 10 minutes, stirring often.  Add the wine to the skillet and simmer until the liquid is reduced by half.  Add the cream, reduce the heat, and cook for 15 minutes, until the mixture thickens.  Add the chives and half the cheese and stir to combine.  Season to taste with salt and pepper.

Meanwhile, cook pasta according to package directions. Drain well and return to warm pan.  Add the mushroom sauce, gently toss to mix and serve immediately with extra cheese for sprinkling.

I left out the chestnuts altogether.  I added about 3/4 cup of frozen peas I had when I threw in the mushrooms.  Other than that, I followed the recipe.  It was delicious!  I would eat it every night for a week.  Which, I may need to since I have some significant leftovers. 

Cookie adventure...wrapping it up

I thought a great Christmas gift for some co-workers would be a small book chronicling my chocolate chip cookie adventure.  Over the last year I've made almost a dozen different chocolate chip cookie recipes looking for the perfect one.  I've had co-workers, friends and family taste test them, have gotten feedback and input, and have my own (completely amateur) opinion as well.

In order to put together the book I need to remake all the recipes, take photos and document the feedback.  So, here we go.

Cookie #1 came from If You Give a Girl a Cookie.  This one uses three types of sugar: white granulated, brown and turbinado (sugar in the raw) and has a sprinkling of sea salt on top.  My co-workers declare this one their favorite, the best ever.  This cookie bakes up crisp and chewy.  It is an all around delicious cookie.

Recipe from: If You Give a Girl a Cookie
Photos by: me

The Chocolate Chip Cookie
Adapted from Not Without Salt

2 sticks unsalted butter, softened
1/4 cup white sugar
1/4 cup Turbinado sugar (Sugar in the Raw)
1 3/4 cup light brown sugar, packed
2 large eggs
2 teaspoons vanilla
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 pound chocolate, cut into chunks or 1 pound best quality chocolate chips

Preheat the oven to 350 degrees and line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda and salt. Set aside.

In the bowl of an electric stand mixer, cream the butter and sugars together until light. Scrape down the sides of the bowl and add the eggs one at a time, beating for one minute after each addition. Add the vanilla. Scrape down the sides of the bowl and add the flour mixture in three additions, mixing until just combined. (Note: I had a heckuva time getting the last quarter cup or so of the flour mixture to blend in, but if you use a rubber spatula at the end to avoid over mixing, it will come together.)

Using a rubber spatula, fold in the chocolate. (I used Ghiradelli milk chocolate chips, but it was a little sweet. Next rodeo - dark chocolate.)

Scoop cookies onto the baking sheet and sprinkle tops with a little bit of sea salt.

For 3 tablespoon scoops - bake for 12-14 minutes.
For 2 tablespoon scoops - bake for 8-10 minutes.

Let cool on baking sheet for about 5 minutes before transferring to wire rack to cool completely. These cookies will keep in an airtight container for about 4 days, but they won't last that long. 

 

Cooking with Sarah

The cooking lessons for the girls at work continue!  Back in July I went out of town for a few days with my mom.  My co-worker Ashley was kind enough to watch my baby cat Quinn while I was away.  I had made a quiche the night before I went away and left a note for Ashley to finish it up.  She loved it and has been begging for quiche to be a part of the cooking lessons since then.  Last night, I obliged her. 

MENU

champagne cocktails

Spinach, caramelized onion, gruyere quiche

Sarah's Signature Au Gratin Potatoes

simple green salad with balsamic dijon dressing

Cream puffs for dessert

I put Meg to work on the potatoes.  She was a little afraid of the mandolin at first, but once she got the hang of it, she rocked that dish.  It came out perfectly.

Since Ashley was the one most interested in the quiche, she was assigned that task.  We made two, just so she could bring one home.

Angela really just provides comic relief for all of us.  In addition to very important prep cook duties like grating and chopping and pouring more drinks.

Katie was a big fan of the cream puffs.  Plate licking may have been involved.  

Dinner!

The group.  My girls.  They make me happy daily and I love that I've taken over as a "mother hen".  At least in the kitchen. 

Sarah's Signature Au Gratin Potatoes

3 baking potatoes

2 cups heavy cream

salt

pepper

gruyere cheese

Slice potatoes thinly, I use a mandolin.  Love it.

Place slices of potatoes overlapping into bottom of 8x8 or 9x9 pan

Sprinkle with salt and pepper

Pour enough cream to just cover potatoes

grate some cheese onto the layer

repeat

You should have about 8 layers at least

Place pan onto a baking sheet.  Chances are very good the cream will bubble out of your pan a little and this prevents smoke and things burning in your oven.  Bake on 400 for an hour.  You MUST let the dish sit for 10 minutes when it comes out.  You need it to cool and come together a little.  

You can simmer the cream with a couple of tablespoons of butter and sprigs of thyme and rosemary first also.  I've found the simplest version is always a hit.  And since the goal was to show the girls it can be just this easy, I went with that method.

Cooking with Sarah

Where have I been?  What have I been up to?  I know you can hardly stand the suspense...

Well, loyal reader (that's you Cyndi), I've been having a crazy good summer.  I have made some new friends, solidified growing friendships, taken a quick mother-daughter trip to Jamaica, and hosted a number of small dinner parties.

Let's focus on that part for now, shall we?

I work with a bunch of charming and fun mid-20 somethings at work.  A few of them are cooking impaired.  I wanted to show them how easy it all can be.  I invite them over, make them do the cooking, and we have a great time!

Our menu for the first one was a goat cheese stuffed chicken from Ina.  I've made that before, it was excellent.  We also made a broccoli dish from Ina's cookbook and some dried cherry cous cous.  (Tip from chef at work: soak the dried cherries in brandy overnight the night before.  AMAZING!)

There's the group the first time out.  Angela, Meg, Katie and myself.

Our next adventure was Chicken Saltimbocca and Spinach Orzo.  I also made Sangria and tiramisu for dessert.  I had never made it before.  I think it went well!  This was a classic menu for me - dinner was full of my favorite fool proof recipes.  Also dishes that I knew were easy to make, which is the goal.  To show the girls that cooking isn't hard and doesn't take a lot of time.

I didn't take any pictures of the "before" food, but the mess my kitchen was afterwards should be the indicator of a great night and great food!

Can I tell you how delicious the fruit is after it's been in red wine, orange juice and club soda?   I fished every single apple slice out of the empty pitcher of sangria and ate them.  Wow!

Our most recent dinner party was a tribute to my little jaunt to Jamaica.  I brought home some jerk seasoning and sauce and made jerk chicken skewers as an appetizer.  We made coconut shrimp, pineapple fried rice and a carrot ginger salad for dinner with key lime cheesecake for dessert.  Angela was a total dear and brought these ingredients for some killer pina coladas.  They involve frozen bananas, coconut cream, coconut rum and a glass lined with honey and toasted coconut!!  Holy cow!!  I've never had anything so delicious.

This was my Caribbean themed table setting.  Bright colors and a modified birds of paradise napkin fold.

Our next dinner is going to be French Bistro I believe...Quiche and my favorite potatoes au gratin and a simple green salad with champagne cocktails.  Cream puffs for dessert maybe...

Grocery Heaven

I was on a business trip at the beginning of June to our Belterra property, approximately an hour outside of Cincinnati, OH.  I remembered seeing a Food Network special on the largest grocery store in the country outside of Cincinnati.  I was absolutely going to take the opportunity to visit this place while I was so close.

 

Giant does not begin to cover it.  I was immediately lost in the aisles and aisles of CHEESE.  Sectioned off by country of origin I brought home 8 different kinds of cheese.  Could I have found some of these in St. Louis, probably.  But the display and the amount was so appealing I could not pass them up. 

 

 

 

Of course, what goes with cheese...Wine!  Again, do I have giant liquor stores in St. Louis?  I do.  This wine section was so well laid out and I was a kid in a candy shop.  Six bottles came home with me.

 

Then the produce.  I knew that picking up too much would be silly.  Again, I could find this at home.  I did pick up an Ugli Fruit.  Just because I could.  

The international section was my favorite (after the cheese...and the wine...).  I found legit lemon curd in the English section, pearl cous cous in the Mediterranean section, some great pasta in the Italian section and rice in bulk in the Indian section.

I walked out with locally made honey, vanilla tart filling and some dried peppers.

It was the most excellent field trip I've ever taken. 

Instant Art

I did it.  I bought the fancy camera I've been wanting for quite some time.  It was a New Years Resolution to have the tool to take better food photos.

I bought the camera body and it's basic lens the 18-55.  Then I bought a special macro 50mm lens for close ups of food.  That's the lens that makes everything kind of soft and fuzzy behind the piece in focus.  Then I bought a book to learn what to do with all of this.

I have MUCH to learn about this camera.  I have two manuals to read on top of basic concepts of photography to master.  That has not prevented me from taking pictures of totally random things around my apartment.  And I can't help it, with this camera, everything looks like art.  Is it the sharp focus?  Is it the feel of the heavy camera?  I don't know - but it's all art.  Here are some pictures I've taken - enjoy the art!

The goal of the camera - great pictures of food!  Here is my basil plant growing on the balcony.  Homemade pesto - coming soon!

Farmer's market strawberries.  They are sweet and really juicy.  And some still have those stems on them.  A real difference from store bought.  Love my market.

But as I said...as I was playing with the camera everything seemed beautiful through the lens.  So I kept snapping...

One of the entertainment/party book sections of my cookbook collection alongside a teacup and saucer that was one of the most sentimental gifts I've ever received.  (Love you Cyndi!!)

And the mantle shelf that Alex and Sandy helped me hang in my living room...

...even my dining room table seems extra special when I took pictures of it.  I like to leave my table set all the time - I think it makes it look nicer.

And my feet.  Works of art.

So there you have it.  There's what I did with my fancy new camera on it's first day in my possession.  I made art.