tres chic in a marilyn kinda way

Love this little vintage find.. 

perfect for holding some make-up brushes to add some sexy to the vanity area.  sold here

most delicious kale (for dummies)

Ok, you might think I am crazy to compare Kale to cookie dough but hear me out here.  You know how when you are making a batch of cookies and you keep going back and snagging a bite of dough.. it's just so good, one taste won't do.  

Well, once I figured how to make Kale like this, super simple and the end result is delicious. I can eat about 1/2 a batch in a sitting.  And then keep grabbing a piece while cleaning up.  

There are 6 easy steps. No more.  You don't even need to add salt and pepper.  I suggest using stock.. either chicken or veggie.  I prefer chicken stock.. organic and low sodium.   It just comes out delicious. Now you could complicate it and add garlic, sauteing it with the olive oil step.. But I urge you to try it once, exactly as shown here, and you can always complicate it later, if you really must.  I love garlic, but this is perfection & at most 7 minutes work at best.

I am not even going to scratch the surface of how good kale and greens are for you.. I try to eat at least a dark leafy green at least 4-5 times a week.   Kale's risk-lowering benefits for cancer have recently been extended to at least five different types of cancer. These types include cancer of the bladder, breast, colon, ovary, and prostate. Isothiocyanates (ITCs) made from glucosinolates in kale play a primary role in achieving these risk-lowering benefits. Read more here.. wholefoods.org

Try it and let me know what you think! 

 

Not a Recipe: Banana Creme brulee oatmeal

Oatmeal is yummy, but topped with sliced bananas, a bit of sugar and then hit with the kitchen torch.. it becomes a little more special. 

A quick and easy version of creme brulee that works for breakfast. A bowl of oatmeal, like you like.. and then top with sliced bananas.. sprinkle an even layer of sugar over them and then run the torch back and forth til the sugar starts to burn.  

I use a sprinkle of turbinado or raw sugar.. but white works just as well here.  The burnt glassy sugar on each banana gives that satisfying sugary crunch.. which is why we love brulees.  Super easy, super good.  

Find: Luggage rack impromptu table

A vintage luggage rack folds nicely in a closet when not in use in a guest room or around the house.  But when needed, they are great for an additional little table during a cocktail party.  I love to have several little tables .. that double as "stations".. set up and around for a party.  Each can host a different use or menu item and it's always good to keep guest circulating.  

Using a vintage cherry luggage rack here along with a framed vintage botanical print as a table top, (which the glass can easily be wiped with any spills).. voilá a really classy and chic table which looks really great when topped with some antique champagne glasses and brass dishes. 

pink marshmallows

homemade marshmallows

 

Valentine Lolli Card

Fun (cheap!) & Easy Photo Valentine Card

roasted beets and goat cheese

Roasted vegetables and beets are a staple in my kitchen, making at least one baking sheet of them each week. From it meals come and whole food menus.  One day or night devoted to roasting and then it's done for the week.

Toss veggies in a bowl with a glug of olive oil.. spread out on a roasting pan & sprinkle with S+P and some rosemary or thyme, if you like. Roast at 425º til tender.. 20 to 35min.   Prepare beets separately, as they will make all the other veggies pink hued. For beets, I quarter them with skins on and do the same, olive oil.. S+P.. and I love rosemary on them. Spread on baking sheet and roast til tender 45min to an hour.  If sharing a pan, like shown above.. the other veggies will be done sooner and need to be spatula-ed out of the oven.. that or peel the beets and cut into smaller cubes.  I like to keep them large and with skins on, as they tend to dry out. 

Once, done.. cool to room temp and easily peel with a paring knife. chop into bite size bits and toss with goat cheese in a bowl. Taste for seasoning..  so good. The roasted veggies and beets can keep in the fridge for the week.. having healthy, ready-made ingredients at hand during the week.. makes for a much easier time of cooking whole foods for your fam. 
Roasted beets, cold, are an amazing addition to a salad.  

 

Read more about why it's good to get beets in your diet and beet nutrition here...

breakfast toasty cups

Heat oven to 375º

Take a piece of bread... lightly toast, butter and mold into a muffin pan.

add a sprinkle of cheese

a little green onion or lightly sauteed onion 

a crumble of bacon or sausage or red pepper & spinach

then crack an egg on top

S+P

place in oven til egg is set but not overdone.

This will take about 12-15 minutes.

Place foil over for the last 5-10 minutes, so the toast edges don't start to burn 

This is easy.. and morphs into whatever direction the 

leftovers in my fridge directs or my ambition in the morning. 

Often, it's just the toast, cheese and egg. 

Which is quite lovely enough. 

Below is a step by step recipe for basic toasty cups...

Lightly toast bread, butter & gently press into muffin pan (spray w/ non-stick cooking spray)  Crack in egg, sprinkle w/ S+P.

 

Pop in the toaster oven or oven at 350º for about 10 minutes. You will see the eggs start to set (mostly opaque but still a little jiggly.  Sprinkle on some cheese & place a piece of foil over. (or the toast edges will start to burn) cook up to 5 minutes. Depending on how easy or hard you like your eggs.

Caramelized Balsalmic Onions & Peppers

The process of caramelization.. slow and sweet, slow and sweet.  And did I mention worth it?  When I worked as an apprentice to a french chef.. we would start onions for soup in the morning like this  and let them caramelize long and slow most of the day.  That was probably the best soup I ever had. Those onions would be stirred into a rich beef broth, with a splash of brandy, crusty french rustic toast and topped with a perfect combination of fontina, gruyere & provolone. Mmm.  Perfection.  

But were not making soup today and I promise, this won't take all day.   Today we are making the perfect side of syrupy balsamic caramelized onions that, yes, do take time, but go well with a variety of dishes.  They are great to make ahead and top grilled steak, pork tenderloin or chops, pizza, baked brie and even as-is for a nice bruschetta.  It's that good.  

Peppers and garlic are optional.. but to accompany steak, I'm gonna say.. they are a must.  Having this on hand will instantly transform simple-easy meals into something really special.  Make this dish when you have a couple of hours and a closet to clean, or laundry to do.. it does not need constant minding but will take the better part of 2 hours or so.

Caramelized Balsalmic Onions & Peppers

A note on onion selection.. Sweet onions will render a sweeter finish and I really prefer a mix of sweet and red.  Red onions hold their structure better when cooking for a long time.  Which means in the end product you can recognize an onion, I kinda like that...  while the sweet onions really are the ones that caramelize best and make a better tasting finish. So, I suggest using both. I also add the peppers quite a bit later as I don't like it when they disintegrate into unrecognizable mush.

Caramelized Balsalmic Onions & Peppers

2 T. Olive Oil

4 lg. onions (sweet & red), sliced 1/2" thick

1 t. kosher salt

1/2 t. cracked pepper

1 red pepper, sliced 1/2" thick

4 cloves of garlic, chopped

1/3 c. balsamic vinegar

1/4 c. chicken broth (low sodium) 

In a large bottomed pan (I prefer cast-iron), heat olive oil over med heat... add onions, season with S+P and cook for 10 minutes. 

Add pepper, cook another 10 minutes.  

Add garlic, cook 2-3 minutes.  

Add  balsalmic and chicken broth.  Turn heat down to a low and let simmer, stirring occasionally for a minimum of 20 minutes and up to an hour. 

*When done, taste for balance. Depending on the variety of onions and brand of balsamic used...  can render a sweeter or not-sweet-enough finished product.  Simple fix.. If at the end you would like it sweeter, I recommend a drizzle of agave or honey.  It will not alter the flavor but will balance out acidity.  Just don't over-do it.  And then take note for next time, which onions/balsamic work best for you.  Just remember... Long, low and slow renders onions sweet and caramelized. The longer the better!

Slice onions into 1/2" slices.

This batch was mostly red, but it's best to use a combo of sweet & red.

Season with salt.

Onions have sweated down & carmelization is gonna start.

Time to add the peppers.

Adding the peppers later, keeps the integrity of their structure instead of turning to mush.

Adding the garlic, so it cooks just enough and doesn't burn.

Now adding the balsalmic & chicken broth.

Simmer, simmer, simmering the day away.

The dark balsalmic onions almost ready.

Perfection. Almost jam like.. delish!

laughing man coffee & Basic Quiche Recipe

I just had the most delicious cup of coffee ever.  Ever.  Smooth and simply perfect, in my opinion. Now, it must be known, that I am a "grande pikes brew with 3 pumps classic and an inch & a half of steamed cream" kinda girl.  Nothing too sweet or frilly for me.  And that is exactly what it takes for me to enjoy my Starbucks bitter, acidic brew.. 3 pumps simple syrup + cream.   And I do enjoy it.  Now.  But it took a long time to get there. Starbucks coffee at 1st taste, I never really liked.  Love their marketing, their branding, their whole 3rd place concept.. but their coffee? No thanks. I like a smooth mug that eases you into the day in comfort and warmth. That is not what Starbucks pours out.  Bitter, too strong.. coffee.  So, I grew to like my pikes place brew and what it needed to become satisfactory. 

So, back to this amazing cup that sits in front of me this morning. Laughing Man Coffee.. Reserve Java Taman Dadar.  The description sounded too good to be true.  CREAMY DARK CHOCOLATE BODY, WITH A BUTTERY MILD EARTHY AND NUTMEG FINISH.  I haven't located the nutmeg, but I can detect the chocolate body and buttery finish.  
Never heard of Laughing Man?  Neither had I.  Until the other day when, oh-so-charming, Hugh Jackman was on daytime talk show the Chew introducing this new coffee company he helped start.  Not only is the man handsome as all get out of town, but he has a wonderful heart.  He helped start this company after meeting a coffee farmer Dukale when he was with World Vision in Ethiopia.  When I say, this cup of coffee is so good it's life changing.. I don't mean just my coffee loving life. Here is a bit from under Hugh Jackman's about...

It was Hugh’s visit to Ethiopia and his friendship with Dukale, a local coffee farmer, that inspired our efforts here at Laughing Man. His hands-on involvement, collaboration and thoughtful insight into the issues Laughing Man is hoping to address, are invaluable. Hugh’s genuine interest and hope for humanity are a source of great strength and belief in our motto "ALL BE HAPPY."

 Anywhoo... head over to their site. read more about it and what it's about.  And then order a pound or 2.  The cost is right on, but shipping is $7.. so, it's best to order a few!   It's that good.  I will be ordering the espresso next.  Dukale's dream.  Indonesia & Ethiopia blend.  Organic, balanced chocolate, smooth finish. Uh, yum.  

 

 

This morning I am pairing it with my Broccoli Onion Bacon Cheddar Quiche.  Simple, easy.. once you make it, you will know it by heart and whip it up any time you need something warm and comforting, healthy and the best part is there are always leftovers which makes life much easier around here. 

Here's the versatile recipe.  Follow my basic quiche recipe and then always add whatever fresh veggies or leftovers you might have. Use ready-made pie crust here. It works well and saves a lot of time and keeps this recipe super easy.  If you have time and want to knock it out, here is my pate brisee recipe which would work well here too.   

Note:  There is also the cream vs milk issue.  Using heavy cream, this recipe will turn out delicious and sometimes, I opt for it.. if I have it in the house.  Other times, I mentally want a slightly lighter version and I opt for half & half.. still very yum.  But do not, I repeat.. do not opt for milk.  It will not set up properly, it needs the structure of a creamier ingredient.. otherwise it taste kinda flat.  Also, a good thing to know if all you have is milk in the house, is to melt and slightly cool 4-6 tablespoons of butter and whisk this into your 1.5 cups of milk.  Basically, you just made heavy cream.  And it works.

Versatile Basic Quiche

Preheat oven to 375º

   1 ready-made pie crust, thawed

Place this in bottom of un-greased pie dish. (I use pyrex glass) Set in fridge til ready.

In a medium bowl whisk together really, really well... or blitz together in a blender or processor.

   6 eggs, beaten

   1.5 cups cream, half & half or evaporated milk (see note above)

   S+P 

   fresh nutmeg, grated (like 4-6 swipes)

Set aside.

Layer in over the pie crust..

   1-2 cups broccoli, (cooked tender crisp) roughly chopped

   4-6 slices of bacon, cooked and crumbled

   3/4 cup onion (saute´d in bacon fat or butter, til slightly translucent)

   1.5 cups cheddar cheese

Pour egg mixture over and place on a foil lined baking sheet.  

Bake for 35-45 minutes.  Quiche top will begin to brown and egg in center will be set.  Give it the "jiggle" test to see this.


Versatile.. yes! Quiche is a fun recipe to play and experiment with.  Whatever veggies you have, leftovers are great.  For fresh veggies... Just remember to try and pre-cook, especially if they have a lot of water content. (you will want to squeeze it out a bit before adding)

Here are some of my fav combos..
   Sausage, potato, spinach, carmelized onion with cheddar-mozzarella mix
   Broccoli-rabe, carmelized onion with mozzarella-parmegano reggiano mix
   bacon and chive with goat cheese or swiss
   goat cheese, arugula and spring onion
   leek and ham with swiss or gruyere
   mushroom, carmelized onion, sausage with fontina
   spinach red pepper, feta
   chard, carmelized onion & garlic (cooked with glug balsamic) with mozz-cheddar-jack mix

oh.. it goes on! Have fun and do tell what is your fav quiche? 

Yule Log uh, Trifle

I love me some sentiment, tradition.. and yes, food!  Every year since I saw Jacques Pepin's Buche de Noel  (Yule Log) Christmas dessert years ago.. I have looked forward to making it once a year, every year. Chocolate genoise cake that is light and not too sweet which is then filled with a chocolate mousse (which is divine on it's own), rolled up (like a jelly roll) and then topped with a chocolate ganache icing or whipped cream. And then there are the meringue mushrooms that are scattered around. It is like art project and cake all in one.  It is fun to create, impressive to serve and decadent to eat!  
So, this year.. same as usual.. I have my plotting and plannings.. gingerbread house, sugar cookies,.. whoops! forgot the buche de noel! THE cake of christmas, yep.. forgot it. Lot going on this year, but anyway.. I am not superstitious. Ok, yes I am. Can't leave a kitchen with a cupboard open (people will talk about you), bathroom with the toilet seat up (money will flow out), salt spilled (have no idea, but i can't not do a little spritz over the shoulder).. ok, I'll stop. I am not superstitious.. I just feel the need to do these things just because. That's all I am saying and please leave my neurosis alone. Now back to that damn christmas cake already.  
So, this year I forgot. It's like a day or two after and I am all like, I can't believe I forgot. Well, I did. And then immediately start plotting (yes, I plot a lot) when I can make it before the window of the Christmas season is over!! New Year's day. perfect. life will go on. Yes!
Well, needless to say, my chocolate genoise cake crumbled. In the last 20+ I have made this has never happened... but it did. Hmm.  I won't read anything into that.
Anyway, trying to salvage some kind of yule log yumminess.. afterall, I had a crumbled cake and chocolate mousse, chocolate ganache and fresh whipped cream.. I couldn't think of anything better than to make a trifle. 
It must be a good omen that it's going to be a really, really good year.. coz this trifle was amazeballs. Yes, I said amazeballs. 

Take this recipe in 4 steps. Cake, mousse, ganache & whipped cream.  I like to make the cake and mousse the day before.. then it's just a simple assembly the morning of.  It is better if it can sit at least an hour in the fridge before serving.    None are difficult and pretty easy.
This could totally be made individually in dessert or wine glasses for a dinner party or buffet.. that would be quite lovely. 

Buche de Noel

Step 1. Make the Genoise Cake

Genoise Cake 

5 T. unsalted butter, plus more for parchment and pan

2/3 cup sifted cake flour (not self-rising)

1/3 cup sifted cocoa powder, plus more for dusting

1 t. instant espresso granules 

Pinch of baking soda

6 large eggs

3/4 cup sugar

2 teaspoons vanilla extract

1. Heat oven to 350º
2. Butter a 10 1/2-by-15 1/2-by-1-inch jelly-roll pan. Line with parchment; butter and flour paper, tapping out the excess flour.
3. Sift flour, cocoa, espresso and baking soda together twice into a medium bowl. Set aside.
4. In a small saucepan over low heat, melt butter. Skim off white foam, and pour clear yellow butter into a bowl, discarding white liquid at the bottom. Set aside in a warm place.
5. In the bowl from your stand mixer, whisk together eggs and sugar. Set bowl over a pan of simmering water; stir until mixture is warm to the touch and sugar has dissolved. Remove from heat, and place on stand and whisk on high speed until mixture is thick and pale and has tripled in bulk. Reduce speed to medium, add vanilla, and beat 2 to 3 minutes more.
6. In three additions, sift flour mixture over egg mixture, folding in gently with a spatula. While folding in last addition, dribble melted butter over batter and fold in.
7. Spread batter evenly in pan, leaving behind any unincorporated butter in the bottom of the bowl. Tap pan on counter to remove air bubbles. Bake until cake springs back when touched in center, 15 to 20 minutes. Don't overbake. Let sit in pan on a wire rack until cool enough to handle.
8. Dust surface with unsweetened cocoa powder.  Refrigerate until ready to use.  (you can cut into pieces to make fitting in your fridge easier, if needed)

Step 2. Make the Chocolate Mousse

Chocolate Mousse

 

    4 ounces semisweet chocolate
    4 tablespoons unsalted butter
    4 large eggs, separated
    Pinch of cream tartar
    1/2 cup heavy cream

1. In a double boiler, melt together chocolate and butter, stirring occasionally until smooth. Remove from heat, and transfer to a large bowl. Whisk in egg yolks, stirring well. Let cool to room temperature.
2. In a large bowl, beat egg whites with cream of tartar until stiff. Whisk a third of the whites into chocolate mixture; gently fold in remainder of the egg whites.
3. Whip cream until it holds soft peaks, and fold into chocolate mixture. Chill until set, at least an 1 hour. 

Step 3. Make the Chocolate Ganache

Chocolate Ganache

   1/2 cup heavy cream
   8 ounces good semisweet chocolate chips  

   1 teaspoon instant espresso granules

 

1. Cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. 

2.  Set aside at room temperature, til cool but pourable.. stirring occasionally. 

Step 4. Make Whipped Cream

 

Fresh Whipped Cream 

   1 cup heavy whipping cream

   1 T. sugar

1. Place together cream and sugar in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes.

 

To assemble the trifle.. 

1. Tear cake into large chunks and place casually in the bottom of a trifle dish. 

2.  Generously spoon over Chocolate Mousse.

3. With a spoon, drizzle with ganache and then a scant layer of whipped cream.

4. Repeat.. Cake, Mousse, Ganache.  Till you have no more cake left.  (if you have leftover mousse.. enjoy. It's very very good.) 

 

5. End with whipped cream, generously dolloped on top and drizzle with ganache.

Chocolate shavings would work well here and next time I make this, I just might crumble some meringues as a center layer.  I think the crunch would work well here and I always have meringue mushrooms in the original recipe, so that would be a nice nod back.

*Please note: It is advised.. Raw eggs should not be used in food prepared for pregnant women, young children, or anyone else whose health is compromised.  Mousse at your own risk. 

**Additional note:  Enjoy at your own risk. It is that rich and decadent and delicious.  And pretty easy, too!

introducing the Rutabega..

Was brought home some Rutabegas... (always think of a an old beat up car when I hear that word not sure exactly why and not curious enough to figure that out, either.)  Anyway, I am the girl who always gets the checkout clerk grabbing for the produce code book.. there are few vegetables in the store that don't frequent my cart.  But these.. this is a first. Not common around our house growing up.  They look kinda like a turnip so I thought oven roasting would be best for a 1st try.  

Tossed them with the usual olive oil and sprinkled on some garlic, onion powder and seasonings and turned them into oven fries.  And you know what?... pretty good.  Would actually make them again.  Scarlett ate those on her plate and they were a nice alternative side dish from potatoes or another starch.  

Rich in beta carotene, part of the cruciferous family of vegetables.. What does this matter, you ask?  Cruciferous vegetables have excellent cancer fighting properties. Research suggests that these cruciferous vegetables contain a kind of phytochemical known as isothiocyanates, which stimulate our bodies to break down potential carcinogens. They work by preventing the transformation of normal healthy cells into cancerous cells. Woot-woot!

And what I recently learned, Rutabegas are actually a great tasting vegetable with a delicate sweetness and flavor that hints of the light freshness of cabbage and turnip. I think next time, I will cut into cubes, roasted and then mix with some beets, potatoes and carrots... and simply season with salt and pepper.  They have a nice flavor that doesn't need to be masked.  But for a 1st try.. this oven fry rutabega recipe is great. Start here introducing yourself to another kid-friendly, yummy, super food!And, yes.. go ahead and serve them with ketchup.

Rutabega Oven Fries

  2 rutabegas, peeled and cut into fry size

  1 clove garlic, chopped

  2T. olive oil

In a small bowl mix together..

  1T. cornmeal

  2t. paprika

  1t. sea salt

  1/2t. fresh cracked black pepper

  2-3 T. Parmesan Reggiano grated cheese

In a large bowl toss fry-size rutabegas with chopped garlic and olive oil.  Sprinkle over spice mixture and toss til coated.  Place in a single layer on a baking sheet lined with foil and sprayed with a cooking spray.  Bake for 25 minutes, turning once with a spatula. (fork tender and outside is crispy-ish)