Merry Merschat Christmas

We're packing up and getting ready to leave the beautiful mountains of North Carolina and back up to the hustle and bustle of DC. Hope everyone had a wonderful holiday! Here's some images of our tree, our Charlie Brown tree, and other random Christmas photos at the house.

Quinoa Salad with Orange-Cumin Vinaigrette

We had some vegan and vegetarians at the Cookie Swap so Michael searched Vegetarian Times for a winter vegan recipe.  I got several compliments from non-vegans/vegetarians that wanted the recipe so here it is!  Healthy and delicious quinoa... always a hit.

INGREDIENTS
1/3 cup sliced almonds
1 cup quinoa, rinsed and drained
1/4 tsp. salt
1/3 cup dried apricots, diced into small pieces
1/3 cup raisins
1/3 cup fresh orange juice
1 shallot, finely chopped (2 Tbs.)
2 Tbs. chopped fresh parsley
2 Tbs. chopped cilantro
2 Tbs. chopped fresh mint
1 Tbs. grated orange zest
1/2 tsp. ground cumin
1/2 tsp. ground coriander
2 Tbs. olive oil
2 oranges, peels sliced off and sections cut out

Toast almonds 4 to 5 minutes in dry skillet or toaster oven, or until pale brown and fragrant, stirring often.

Bring 2 cups water to a boil in medium saucepan. Add quinoa and salt, reduce heat to medium-low and simmer 15 minutes, or until tender and almost all water is absorbed. Drain, then transfer to large bowl. Toss with apricots and raisins.

Whisk together orange juice, shallot, parsley, cilantro, mint, orange zest, cumin, and coriander. Whisk in oil. Pour dressing over quinoa, and toss to coat. Garnish with orange slices and toasted almonds.

Cookie Swap 2011

Another successful cookies swap has come and gone... and I am just waking up from my cookie coma from eating too many carbs!

Vicky and I had such a fun time hosting our 6th annual cookie swap and we had a delicious and diverse range of cookies this year!  Everyone did such a wonderful job and we had a great time catching up with old and new friends.  Check out the recipes on our Cookie Swap Recipe Blog at bakedfortheholidays.blogspot.com!



As you can see, we had some of our favorite buffet items out to share: red pepper hummus, crostini with prosciutto, goat cheese and fig jam, truffle tremor cheese, lox and cream cheese crostini, fruit salad, and a new vegan dish that got a lot of compliments: Quinoa Salad with Orange-Cumin Vinaigrette!  As requested, we'll post that recipe soon.  Martha also brought over a delicious vegan corn and bean salad (I still need to ask her for the recipe!)

Love all the great food and good friends that make the holidays so wonderful!

How to Buy a Present for an Architect

Michael's boss just sent me this link and I thought it was hilarious... and eerily true in most cases!  I hope all of you that have had the pleasure of purchasing a gift for Michael will find this as amusing as I did.

Asheville

Michael and I frequently discuss how lucky we are to go "home" to two of the most beautiful places in the country: Northern California and Western North Carolina.

It's a North Carolina Christmas this year and, coincidentally, I just read two things today that reminded me of where we'll be spending the holidays... in the mountains, cozied up by the fire, and spending time with friends and family.

I just saw on Facebook that Good Morning America selected Asheville as one of its most beautiful place in America (in addition to Point Reyes).

Then I opened up my email and American Life in Poetry featured a beautiful poem about the Blue Ridge (even though she refers to the Virginia portion of the Blue Ridge, the imagery she describes reminds me of NC).

American Life in Poetry: Column 351
BY TED KOOSER, U.S. POET LAUREATE, 2004-2006

In many of those Japanese paintings with Mt. Fuji in the background, we find tiny figures moving along under the immensity of the landscape. Here’s an American version of a scene like that, by Stanley Plumly of Maryland, one of our country’s most accomplished poets.

Off A Side Road Near Staunton

Some nothing afternoon, no one anywhere,
an early autumn stillness in the air,
the kind of empty day you fill by taking in
the full size of the valley and its layers leading
slowly to the Blue Ridge, the quality of country,
if you stand here long enough, you could stay
for, step into, the way a landscape, even on a wall,
pulls you in, one field at a time, pasture and fall
meadow, high above the harvest, perfect
to the tree line, then spirit clouds and intermittent
sunlit smoky rain riding the tops of the mountains,
though you could walk until it’s dark and not reach those rains—
you could walk the rest of the day into the picture
and not know why, at any given moment, you’re there.

Re-Post: Vegetarian Lasagna

Here's another re-post from our old me.com blog that Apple is ditching soon. This lasagna recipe is a regular in our winter menu and works perfectly with leftover spaghetti sauce.

BECHAMEL INGREDIENTS
3 tablespoons unsalted butter
2 1/2 tablespoons all-purpose flour
3 cups milk, heated
1 garlic clove, smashed
3/4 teaspoon salt
1/8 teaspoon black pepper

LASAGNA INGREDIENTS
A bottle of your favorite tomato-based pasta sauce
Any vegetables you want (we like mushrooms, sauteed onions, zucchini, celery, you get the idea)
12 long ruffle-edged dried lasagna noodles (we use no-boil)
5 ounces (1 3/4 cups) finely grated Parmigiana-Reggiano (Remember, you can always add more cheese... we do)

Make béchamel:
Heat butter in a 2-quart heavy saucepan over moderately low heat until melted, then add flour and cook roux over low heat, whisking, 3 minutes. Add hot milk in a fast stream, whisking vigorously, and whisk in garlic and salt. Bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 10 minutes, then remove garlic and add pepper.

Make sauce:
Saute your mushrooms, onions, garlic, zucchini, etc. in a heavy pan (we use our 12-inch cast iron skillet) and then add your favorite pasta sauce. Heat it up so it’s bubbling a little.

Assemble and bake lasagna:
Put oven rack in middle position and preheat oven to 425°F.

If not using no-boil noodles, cook lasagna noodles in a 6- to 8-quart pot of boiling salted water 8 minutes (noodles will not be cooked through), then drain and transfer to a bowl of cold water.

If using no-boil noodles, just follow instructions on the package and be sure to spread filling all the way to the edge of the noodles so the ends don’t dry out.

Spread 1 cup béchamel on bottom of a buttered 13- by 9-inch baking dish, reserving remainder for last layer. Drain 3 lasagna noodles in 1 layer on a kitchen towel and arrange over béchamel in baking dish. Spread pasta in dish evenly with one third of tomato sauce and sprinkle with 1/3 cup cheese. Repeat layering of pasta, mushroom tomato sauce, and cheese twice, then cover with last 3 lasagna noodles. Spread remaining béchamel on top and sprinkle with remaining 3/4 cup cheese.

Bake, uncovered, until lasagna is bubbling and top is browned, 30 to 35 minutes. Let stand at room temperature at least 15 minutes before cutting.

mmmmm.....

Betterave Rotie Au Fromage De Chevre

This recipe is one of our all-time favorites and definitely a crowd pleaser at dinner parties.  This is one of many recipes that we love in Cooking in Provence and the perfect recipe to use up my autumn arugula!

Roasted Beetroot with Fresh Goats' Cheese

INGREDIENTS
2 large cooked beetroot (you can also find pre-cooked beets at Trader Joe's that work great)
Salt and freshly ground black pepper
4 tbsp walnut oil
7 oz. fresh goats' cheese
1 bunch arugula (or rocket salad)
3.5 oz. sun-dried tomatoes (we use the ones in a jar)
3.5 oz. olive oil
2 tbsp balsamic vinegar

Pre-heat oven to 375 degrees.

Cut beets into wedges and lay flat on a casserole dish.  Season them with salt and pepper and pour oil over the beets.  Roast the beets for 15 minutes on each side.

Chop goats' cheese into chunks and julienne sun-dried tomatoes if not yet sliced.

Sprinkle cheese, arugula and sun-dried tomatoes over the warm beet wedges.  Drizzle with olive oil and vinegar, add more freshly ground black pepper, toss, serve, and ENJOY!