November 27, 2011

Our First Thanksgiving

Though we missed being with family this year, Grant and I really enjoyed having our first Thanksgiving solo. It was just the two of us in our new home, new city, creating our very own family traditions. And it was deeeeelicious!! We considered running in the Boulevard Bolt, as it is a popular Nashville Thanksgiving day race, but ultimately our excitement to cook got the best of us. :D We started the day off with mimosas and the Macy’s Thanksgiving Day parade. Cooking began around 9am. And did I mention we waited until Wednesday night to do our grocery shopping?

After mulling over our holiday menu all week we decided to only make our favorite Thanksgiving foods–and that meant turkey was out. Definitely, definitely keeping grandma’s sweet potato casserole. It is the one time of year I love brown sugar and cream whipped into my vegetables. Mmmm mm good.

Thanksgiving Menu

Wild Mushroom & Brussels Sprout Casserole
Sausage & Sage Dressing
Honey Herb Buttermilk Biscuits
Orange-Cranberry Sauce
Sweet Potato Casserole
Stone Ground Mustard & Rosemary Crusted Prime Rib

The prime rib was an absolute hit. I think we’ll continue the red meat Thanksgiving tradition next year. And since our moving truck has yet to arrive, we  scrounged for kitchenware, borrowed casserole dishes, and ate picnik-style on the living room floor. :) Definitely a feast to remember.

Dinner was followed by much relaxation, living room dancing to Christmas music (because Grant will officially let me play it 24-7… yayyy) and a night at the movies. Happy Thanksgiving to ya’ll. We love you!!

Hiking Fall Creek Falls

What holiday traditions have you started?

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November 18, 2011

Saveur’s Chicken and Onion Tagine

As we settle into life in Nashville, Grant and I are quickly finding our dinner time groove.  One step closer to walking down the aisle, (and we finally have similar work schedules!!) which means we get to cook and eat dinner together nightly. I have decided that I like cooking for two! No more eating leftovers for a week. On the flip side, I am quickly learning that grocery shopping has to be much more thought out, as more meals have to be planned. (One of us has run to the grocery store just about every night this week).

Searching for new inspiration in my beloved Saveur magazine, I wanted to share this Chicken and Onion Tagine recipe we just tried. It has bright Mediterranean flavors, and despite the call for a “tagine” it can easily be prepared in a large skillet. I fixed it with Jasmine brown rice. Thankfully Grant has embraced my love for whole grains. His current favorite is quinoa, which he has been doctoring up to create all sorts of new pilafs. We may have to share some of his recipes with Whole Foods. Their that good. Anyways, slight modifications to Saveur recipe are as follows. I’ve also included nutrition facts for the modified dish (6 servings 4oz chicken):

Chicken and Onion Tagine
1 1/2 tsp. kosher salt
6 cloves garlic, roughly chopped
2 tsp. cumin seeds, crushed
1 tsp. paprika
1 tsp. ground turmeric
5 tbsp. olive oil
4 skinless chicken breasts
1 tsp. crushed saffron threads
4 medium yellow onions, cut into 12 wedges each Freshly ground black pepper, to taste
1 lemon, thinly sliced crosswise, seeds removed
1/2 cup Kalamata olives
1/3 cup finely chopped cilantro

Calories: 496  Pro: 19 g  Carbs: 39 g Fat: 31 g (only 5g sat) Sodium 1200 mg

Serve over Jasmine brown rice for fiber boost.You can eliminate olives to reduce fat and sodium, just don’t skimp on all those antioxidant rich spices!!

Plans for this weekend?? We’re headed to Fall Creek Falls for some scenic hiking. My first time exploring the area, I’m looking forward to the drive just as much as the hike. Any suggestions on good food in Chattanooga?

Have a great weekend. To all our friends and family back in the Northwest, we love and miss ya’ll!!!

 

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November 14, 2011

We’re In Nashville

Wow!! Has it really been six weeks since I’ve blogged?!? We are finally settling in to Nashville—and couldn’t be happier. After driving 2,427 miles –with lots of Starbucks and Subway stops, plus one night at a Nebraska steakhouse where fried gizzards and rocky mountain oysters are perfectly normal entrees–we finally arrived, and have been exploring our new home ever since.

Over the weekend we had our first night out. We met friends for dinner at Puckett’s Grocery. I had my first ever shrimp and grits. The verdict–spicy, creamy, and sooo delicious. I felt very southern. :) Grant had a steak with a side of bacon wrapped green beans. I’ve found that bacon can pretty much be added to any dish and be transformed into southern cuisine. It’s magic.

Afterwards we perused the Broadway strip. The crowds at 9pm made it feel like Vegas, but with honkytonk flare.


And though live music was blaring from every honkytonk, making the sidewalk one big block party, we decided to duck in for a bit more action.

Sunday much more laid back. We visited a church in Franklin and meandered the historical downtown. Franklin is a really cute town. Grant and I actually prefer the small town feel as opposed to being downtown.

We found a great job opportunity..

And Grant felt right at home with the locals..

As did I, they apparently love Starbucks just as much as Seattleites…

Later in the day we vegged in sweats, watched Christmas movies and baked pumpkin bread. I would definitely say we had a successful weekend!

Have a great Monday!!!

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September 24, 2011

Rustic Sundried Tomato Bread

My affinity for fall food is more than just a change of the season. I love fall food all year long. As much as I enjoy fresh fruits and crisp summer salads, I couldn’t fathom eating another green salad right now. I want nothing more than roasted vegetables, slow cooked brisket, and homemade bread. Fortunately I’m marrying a man who shares my fancy for all things food.

Last week I was home working on a project when Grant came in with two grocery bags–one very large piece of meat and all the fixings for slow cooking: a bouquet of fresh herbs, garlic, onion, mushrooms, bacon, and red wine. The house smelled so delicious that I was sure all my neighbors would be lining up outside my door–and if they had we would have had plenty to feed them all!

A pot roast weekend called for bread baking.  Despite the fact that we have no professional baking credentials, Grant and I  often fantasize about opening a little bistro or bakery someday (There’s a do-it-yourself manual, right?) My romantic vision of frolicking in an apron, visiting with neighbors over morning espresso and almond-filled pastries,  up to my elbows in flour. . . bliss. Maybe I’ve spent too much time in Italy (or maybe not enough). Either way this was the inspiration behind bread baking–and I definitely got up to my elbows in flour.

Starting with the infamous no-knead bread recipe from the NY Times, we added a generous sprinkling of dried basil and 1/2 cup sun dried tomatoes (the ones packaged dry. Then we rehydrated them in water for 5 minutes before adding to the dough).

"Hello bread"

 After a couple hours of rising it was ready for baking! A secret I learned to aquiring that perfectly rustic outer crust is to preheat the oven with a cast iron skillet on the bottom rack. When you bake the bread (on a pizza stone), add 1 cup of boiling water to the skillet down below. The humidity develops a perfect crust. Simply delicious for sopping up pot roast juices!

Bellingham Bay Half Marathon Tomorrow!! I’m heading out for my last short run.  Tonight will be a carb-loading feast… One thing that is unique to “carb loading” is that low fiber, high starch foods are best. They digest quickly, store as glycogen (for race-day energy), and don’t stir up your GI. Also best to avoid high-fat meals, which is why I usually go for pasta with red sauce, seafood, and little or no cheese. Oh and a glass of wine–one is okay, no need to deprive. :)   Pasta dinner is quite possibly my favorite thing about pre-race day. Wish me luck!!!!

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September 17, 2011

Heirloom Tomato Tartlets


Despite our late Seattle summer I find myself longing for crisp autumn days. September is here, and I’m ready to welcome the drizzling rain and enjoy staying in slippers all weekend, reading a good book (or blog), and baking. Not necessarily baking to eat, just baking to fill the house with the comforting aroma of fall. You know the smells… pumpkin pancakes, cinnamon apple, pot roast, and well, anything in the slow-cooker.

Tarts have been on my agenda for several months now. I knew as soon as fall arrived I wanted to bake some (even if only to justify my new set of 6 mini tart pans. I needed them). And with tomato season coming to a close, I couldn’t resist one last farewell to summer.

Heirloom Tomato Tartlets
(makes 3)
pastry crust –see link below
1 T olive oil
2 garlic gloves, minced
2 cups small heirloom (or cherry) tomatoes, halved
1 cup fontina cheese, cubed
2 T fresh oregano, chopped
Parmesan cheese
salt & pepper

First, the pastry crust recipe I got from Epicurious.com, substituting half the all-purpose flour for King Arthur’s whole wheat pastry flour to boost the fiber, omitting the cream, and adding 1 T chopped fresh rosemary. Now that I think about it, the Epicurious recipe was more or less just a reference. :D It makes enough for 6 mini crusts, so double up the recipe or try a different tart variety! (I made all 6 tartlets, the other three were fig in goat cheese custard, sprinkled with rosemary. Hello fall food).

Once you have your pastry dough tucked into your tart pans be sure to pierce with a fork all the way around to prevent bubbling. Then, in a skillet, heat the oil and sauteé the minced garlic. Divide the garlic evenly between the tart pans and spread over the floor of the crust. Next, layer the fontina cheese. In a small bowl toss the halved tomatoes with fresh oregano, salt and pepper and divide evenly among three the tartlets. Bake for 40 minutes at 375 degrees, or until tomatoes start to char. Once cooled top with shaved Parmesan cheese and voila!

Due to the fact that this is purely an indulgent dish, I will not be sharing the nutritional details, perhaps because even I don’t want to know how much fat is in an all-butter crust! Just enjoy–and freeze the leftovers.

All food news aside, I’ve been dying to share that Grant & I are officially engaged!!! We’ve been wedding planning on the down-low for over a month now, but after a family visit back to Missouri he finally made it official. It was a very romantic proposal. We were taking an afternoon hike on our last day there and I had no idea that while we were meandering through the woods he had a diamond ring in his pocket. Then there is me–snapping away with my Nikon as if I am ever going to look back on our photos of trees, dirt and rocks (you never know). Finally I put the camera away so we can just enjoy the hike, and when we get to the top of this magnificent rocky plateau, overlooking the beautiful oak covered hills, Grant gives me a big hug. Before I know it the hug turns into Grant on one knee, and with both of us a little teary eyed, he says some beautifully sweet things and slips the ring on my finger. Immediately I pull the camera back out–now I want pictures of the trees, dirt and rocks!! Or I should say, the rock, that will now be sentimental to us.

How are you enjoying the first days of fall.. or saying farewell to the last days of summer?

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August 1, 2011

Vanilla Lavender Shortbread Cookies


I have a sweet tooth. Its not a problem–but if I continue to find sweet ways of baking with lavender it just might become a problem. These Vanilla Lavender Shortbread Cookies are delightfully light, subtly sweet, floral, and addictive enough that you just may want to keep the cookie jar on a high shelf. Very high. The recipe is compliments of Darla at Bakingdom.

Vanilla Lavender Shortbread Cookies
1 cup butter
3/4 cup confectioners sugar
1 egg
1 tsp vanilla extract
2 1/4 cup flower
2 T lavender
1/2 tsp salt

1. Cream the butter/sugar

2. Fold in the dry ingredients.

3. Roll out on floured surface.

4. Wrap and freeze for 30 minutes before slicing.

5. Sprinkle with sugar and bake @ 300 F degrees for 25 minutes.

6. Enjoy


Be sure to dote on your friends and family. Everyone needs to taste the lavender decadence.

Also, thank you for the recommendations to visit the lavender fields of Sequim, Washington. We did just that over the weekend. A short ferry ride across the Sound and a breathtaking drive winding across the peninsula was well worth it.

Boys will be boys

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July 30, 2011

Peach Caprese Salad


Sweet, juicy peaches are in abundance right now and I’m trying to figure out how to hit my quota of one-a-day, because they’re just that good. With caprese salads being equally as irresistible in the summer months–creamy mozzarella, fresh-from-the-garden basil, generously drizzled with balsamic and olive oil–how can I not indulge? Hence the ingenious combo of Peach Caprese Salad. Yes. Please. And thank you!

Now I didn’t actually eat it this way, but for the sake of making a pretty picture I first stacked the goods. . .

Carefully dotting the plate and then letting the olive oil spill over. Mmm. Isn’t that lovely? :) However, the final (and edible) ensemble actually looked more like this. . .

What’s that oatmeal looking grain atop my salad you ask? Barley! No salad is nutritionally complete without a whole grain (aka complex carb).

Peach Caprese Salad
1 peach, chopped into bite size pieces
1/2 fresh water mozzarella ball, cubed
1/2 cup fresh basil leaves
2/3 cup cooked pearl barley
2 T olive oil
2 T balsamic vinegar
dash of sea salt

Nutritional Stats: 270 kcals     6 g protein    27 g carbs    16 g  fat (3 g saturated, the rest healthy fats.)

Perfectly satisfying for two.

Well, Grant and I are off to do some hiking today. Hopefully I’ll come back with great photos–and burning glutes!!

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July 26, 2011

Loving All Things Lavender


I’ve discovered lavender is good for so much more than sachet bags and scented candles. It has oodles of untapped culinary uses! To my surprise, cooking with lavender is no new trend. The Romans were doing it centuries ago. Did you know that it was actually the Romans who brought lavender to Provence? It wasn’t until WWI that France became the lavender capitol, as it was cultivated to keep the French from fleeing the land. Funny enough, lavender is not a part of traditional French cooking.  However, my love of all things Italian/Roman meant I needed to try this culinary gem.. and the verdict: lavender is luscious!

http://www.theluberon.com/DISCOVER/LAVENDER.htm

I saw this picture and instantly fell in love with Provence. Can you imagine how intoxicating the air must be? Now that the mood is set I can cook joyously, sip my sauvignon blanc, and fantasize that the wafting lavender fragrance is not coming from my oven but that of luscious, endless, romantic fields of a purple heaven.

What started as an inkling for white peach and lavender jam turned into that plus a lavender vinaigrette, vanilla lavender shortbread cookies, and citrus lavender orechiette pasta. I may be going through a phase, but cooking has never been more therapeutic. When I couldn’t find culinary lavender in grocery stores Grant found me some at the farmer’s market.. and bought a whole bushel! Needless to say, I have lavender pouring out of my pantry if anyone cares to borrow a cup.


                                                                                                       Lavender Vinaigrette
1/4 cup Sauvignon Blanc
3 T extra virgin olive oil
2 T fresh squeezed lemon juice
1 tsp lemon zest
2 tsp lavender
salt & pepper

Salad Fixings
romaine lettuce
feta cheese
blueberries
shredded chicken

I absolutely love fruit in a green salad. And the blueberries go really well as their not overly sweet. I could also never be without feta cheese. It’s a staple food for me, which Grant has informed me is not a staple food in every household. I was shocked. Then I remembered that growing up I only knew cheese as that hard block of orange stuff that accompanied hamburgers and tacos. Never a fan. Now, after having been exposed to a plethora of “real cheese” (thank you grandpa) I see that eating cheese is a sport of connoisseurs, a group I wouldn’t mind being associated with. :)

Outside of the kitchen, we did manage to have a really nice, warm weekend here in Seattle. It reached 80 degrees!!! I know if you’re in the Midwest that’s nothing to write home about, but when we have only seen a handful of days over 70 F this year, that is definitely worth making a fuss over. We enjoyed a day of boating with friends..

With that, find yourself some lavender and lavish in the essence of Provence. Also, be sure to check back as I continue to post on my lavender endeavors. Have a fabulous Tuesday!

Questions:
What’s your childhood cheese memory?
Favorite use for lavender?

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July 17, 2011

Peach Pie Thyme

There has been a whole lot of living, and not a lot of blogging going on these past months, which may have something to do with the fact that I’m graduated and free time is a new concept. But don’t worry, I’m adapting well! :) Grant and I have been spending much needed time catching up with friends and family. Other than being cold and wet its been a nice summer.

I am always looking for a good excuse to bake, and when we were invited to a picnic this weekend I squealed at the opportunity to bring dessert. After all, peach pie season is the happiest time of year–and I certainly don’t do enough baking just for myself. Playing with my new camera made the food photography fun. Warning, you may have a very, very intense craving for peach pie by the time you scroll to the bottom of this page. Enjoy..

Delicious. I haven’t made a lattice crust in sooo long. I forgot how much fun it is! And pretty. :) For the crust I followed Jenna’s recipe at EatLiveRun. The filling was simple, 2 layers of peaches (5 total) separated by a middle layer of a flour (1/3 c), sugar (1 c) and butter (1/4 c) mixture, topped with a sprinkling of fresh thyme.

As for happenings outside the kitchen, last weekend we hiked Discovery Park. Beautiful. If you’re a Seattleite you definitely need to visit at some point. After living here for five years I finally started a list of Northwest must-sees. Next on the list is the peninsula. Rainforest maybe? Lavender fields of Sequim? Port Townsend I hear is charming. What are your suggestions?

I hope you are having a fabulous summer!!

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July 3, 2011

Berry Cobbler

What is it about the Fourth of July that makes me want to run through sprinklers and do cartwheels in the yard? I do love hot summer weather, a good firework show, and being poolside, but I think perhaps its the food. That thing that intangibly brings families together–barbeque, potato salad, corn on the cob, and ice cold beer.. oh and dessert, what would a holiday be without homemade sweetness?

Typically our family gathers for the Fourth at my grandparents’ house. Last year, after a full day of chasing kids around the back yard in 103 degrees and finishing a 6-pack that went down all too easily, I was indolent. Hello recliner, as I claimed my nap chair and curled up until what turned into the next morning. I missed the firework show, but even more disappointing, I missed dessert.

This year I’ll note that 103 degrees makes water the prime choice for hydration, and bringing my own dessert might not be a bad idea. As tomorrow will be another warm summer night, I look forward to watching the fireworks dance in the star lit sky, while soaking up every bite of berry delish.

This Martha Stewart crisp recipe was really simple. A mixture of raspberries and blueberries, baked it in a white dish for some festive red-white-and blue. However, after an hour in the oven it all turned purple. With fruit being so ripe this time of year, dessert can be as simple as a bowl full of berries, but why not splurge a little–add the buttery oat crisp. Baking from scratch always gives me the satisfaction in knowing the purity of what I’m eating. Vitamin C rich berries, minimally added sugar, and a short list of familiar ingredients– some wholesome, some wholly indulgent–but what’s life without a little indulgence? ;)

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