NYC Pre-Christmas Trip: Day 3

We're currently on the train coming home. Of course we pick the seats right behind the screaming child but otherwise, it's been a smooth ride.

We finished off our weekend exploring the southern portion of Central Park. Then shared some delicious macaroons from the newly opened Luradee location on the East side.

A sweet ending to our short, mini-vacation.

NYC Pre-Christmas Trip: Day 2

What a gorgeous day to be in the city! Sunny, 60's, and full of holiday spirit.

We explored Brooklyn, got a lot of exercise by walking everywhere, and had a delicious belated birthday dinner for Michael at Fishtail by David Burke.

It's sad to think we have to leave tomorrow...

NYC Pre-Christmas Trip: Day 1

I just downloaded a new app: instagram! Loving all the filters and definitely taking more pictures.

I also downloaded the blogger app so let's see how this mobile blogging goes!

Here are some of our favorite pictures from this afternoon.

Mr. and Mrs. Ryan's Wedding Album

I just finished Ming-Cee and Patrick's wedding album!

I don't usually like purchasing groupons because I'm REALLY bad about using them before they expire so it just seems a waste of money most of the time... but this was a great investment!  A friend suggest that I purchase a groupon for $35 to get $100 worth of products from Picaboo and it worked perfectly.

I was really pleased with the product and, most importantly, Ming-Cee and Patrick were very happy with their album.  Can't believe my baby sister is all grown up and married!

Holiday Cards!

We just ordered our holiday cards EARLY this year from tinyprints (above is the back of our card... you'll have to be surprised by the front and inside of the card when you get it in the mail, of course). 

We've been extremely happy with tinyprints the last 2 years but after seeing this review of minted on joyus, I may be considering another stationary company next year.  I just LOVE these return address labels!

If you can't tell, I'm already looking forward to the holiday season!

Bless Their Hearts

I just received my Amercian Life in Poetry email and sometimes Ted Kooser finds a poem that highlights our American culture perfectly.  Hope you enjoy this... especially if you've ever lived in the South. 

American Life in Poetry: Column 347
BY TED KOOSER, U.S. POET LAUREATE, 2004-2006

My mother and her sisters were experts at using faint praise, and “Bless her heart” was a very useful tool for them. Richard Newman, of St. Louis, does a great job here of showing us how far that praise can be stretched.

Bless Their Hearts
At Steak ‘n Shake I learned that if you add
“Bless their hearts” after their names, you can say
whatever you want about them and it’s OK.
My son, bless his heart, is an idiot,
she said. He rents storage space for his kids’
toys—they’re only one and three years old!
I said, my father, bless his heart, has turned
into a sentimental old fool. He gets
weepy when he hears my daughter’s greeting
on our voice mail. Before our Steakburgers came
someone else blessed her office mate’s heart,
then, as an afterthought, the jealous hearts
of the entire anthropology department.
We bestowed blessings on many a heart
that day. I even blessed my ex-wife’s heart.
Our waiter, bless his heart, would not be getting
much tip, for which, no doubt, he’d bless our hearts.
In a week it would be Thanksgiving,
and we would each sit with our respective
families, counting our blessings and blessing
the hearts of family members as only family
does best. Oh, bless us all, yes, bless us, please
bless us and bless our crummy little hearts.

Gifts for Sweet Tooth

My wonderful friend just gave me a package of delicious Salty Oat cookies and it reminded me that it's that time again: gift giving season has arrived!

Whether it's a thank you gift, a feel better soon gift, or a happy holidays/birthday gift, I have a ever-growing list of vendors that have surpassed my expectations and that I love to share with my favorite sweet tooths (sweet teeth???)  Whatever.

Chocolate Gourmet: Chicago-based sweet shop selling hand-rolled ugly chocolate truffles, squares, and damn good cookies using all natural ingredients.  I've never tried the squares, but the ugly truffles and damn good cookies are worth the shipping and handling!

John & Kira's:  Philadelphia-based chocolatier makes the most unique chocolate ladybugs and caramel bees!  Great quality and super cute... this one's always a crowd-pleaser.

Kayak Cookies: Maine-based bakery that I just discovered and will definitely be ordering from soon.  The Salty Oat cookies are AMAZING... actually, I'm eating one now.  So good.  My friend picked them up at Teaism in DC (for all you locals) but I'm so glad you can order them online too.

Kron Chocolatier:  Michael and I discovered the famous Budapest crème truffle at Mazza Gallery right across the street from Michael's office when looking for a birthday gift.  These are the most delicate, decedent, and delicious truffles I've ever had.  Mmmmmm....

...and the list keeps on growing.  We love supporting these local bakeries and chocolatiers, instead of Godiva, Vosges, or even See's Candies.  An extra kick of good karma in every delivery.

Torta al Cioccolato

This chocolate tart is from Saveur and made for the hard-core chocoholic (like Michael!).  It is ridiculously dense and delicious served with coffee after a good meal.

The crust is a perfect compliment since it's made from Digestives (you know, those delicious English biscuits served with tea and aren't too sweet).  And this recipe only has 6 ingredients!  I love recipes with only a handful of ingredients!

INGREDIENTS
For the Crust:
2 1/2cups finely crushed digestives (English whole wheat biscuits)
1 tbsp. sugar
4 tbsp. unsalted butter, melted

For the Filling:
16 oz. bittersweet chocolate, chopped
2 cups heavy cream
3 egg yolks

1. For the crust: Preheat oven to 350°. Mix crushed biscuits and sugar together in a medium bowl. Add butter and stir until well combined. Transfer crumb mixture to a 10" false-bottom tart pan. Using your hands, spread mixture out in an even layer, then use your fingertips to press crumb mixture into bottom and up side of pan to form an even crust. Transfer to a baking sheet and bake until crust is set and lightly golden in places, about 15 minutes. Set crust aside until completely cool.

2. For the filling: Melt chocolate in a medium heatproof bowl set over a medium pot of gently simmering water over medium-low heat, stirring constantly, about 5 minutes. Remove bowl from heat and set aside. Heat cream in a medium saucepan over medium heat until bubbles appear around inside edge of pan and cream is just about to boil, then remove pan from heat. Meanwhile, put egg yolks into a medium mixing bowl and whisk until smooth. Gradually whisk about 1/4 cup of the hot cream into yolks, then stir egg–cream mixture back into pot of hot cream. Gradually add egg–cream mixture to bowl of melted chocolate, stirring until well combined and smooth.

3. Pour filling into prepared crust and set aside to cool, about 30 minutes, then refrigerate until chocolate is completely set, about 3 hours. Remove outer ring of tart pan. Serve with sliced strawberries, if you like.

Sour Cream Pumpkin Bundt

I have a confession to make... I did not actually bake this.

Okay, now that my conscience is clear, I will say that I did find the recipe and it turned out so delicious that I WILL make it in the near future and therefore, I find it necessary to put this amazing recipe on the blog.

This recipe is from the Food Librarian and part of her "I Like Big Bundts" series... who doesn't love that?  And my favorite baker/pilates instructor/personal trainer/friend Jennifer actually made this delicious bundt for her loft-warming party to kick off her new studio, Physique Loft in Adams Morgan!  Yay!

All the loft-warming dishes were made with natural, organic ingredients so she used organic pumpkin puree instead of Libby's and organic butter, eggs, sour cream... you get the point.  Also, we ran out of time and did not make the glaze.  I'm sure the glaze is delicious but it was just perfect with a light sprinkle of organic powdered sugar.

Moist.  Not too sweet.  Delicious.  My new fall favorite.

STREUSEL INGREDIENTS
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter

Cut butter into the sugar and spices until crumbly.

CAKE INGREDIENTS
3 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup (2 sticks) butter, softened
4 large eggs, room temp
1 cup pumpkin puree (not pumpkin pie mix)
8 oz or 1 cup sour cream
2 teaspoons vanilla extract

1. Preheat oven to 350° F. Prep 12-cup Bundt pan (I use Pam with Flour spray).
2. Make streusel and set aside.
3. Whisk together flour, cinnamon, baking soda and salt in a bowl.
4. Cream sugar and butter together until light and fluffy (about 3 minutes with the paddle attachment).
5. Add eggs one at a time, scraping down sides of bowl.
6. Add pumpkin, sour cream and vanilla.
7. With mixer on low, add in flour mixture until just combined.
8. Spoon half batter into pan.
9. Top with streusel mixture. Don't let streusel hit the sides of the pan.
10. Top with the rest of the batter.
11. Bake for 55 to 60 minutes (depending on your oven) until toothpick or skewer comes out clean. Mine took 55 minutes.
12. Cool for 30 minutes in pan, then depan and cool completely.
13. Top with glaze of powdered sugar and orange juice (can also use milk or cream).

Crazy Autumn Weather

I can't believe it's already November!   Last weekend, we had snow on Saturday... VERY unusual.

Then it was followed by a beautiful Sunday!

And I took this photo today while taking a walk in the park across from our place.

LOVE the changing seasons and it's gotten me very much in the baking mood.  I have tried a couple new recipes and I'll post them soon!

Autumn Herbs and Arugula

Autumn is my favorite season!  Not only is the weather nicer and the leaves are changing, but farmers markets and supermarkets are packed with apples, squash, pears, potatoes and all sorts of goodies!

This is what our balcony garden has dwindled down to: herbs and arugula!

I can't wait to eat our baby arugula soon!

Looks to be growing deliciously!

Chinese Corn and Cabbage Soup

Appetite for China is one of my new favorite cooking blogs since I'm trying to cook some more Chinese recipes.  This recipe is the perfect segway since Mom and Dad Merschat had their first mini-crop of shiitake mushrooms!  We made it this weekend in Barnardsville and my favorite part of this soup is the fresh, sweet corn... delicious late summer/early autumn soup!

INGREDIENTS
8 dried shiitake mushrooms (or substitute fresh shiitake mushrooms)
2 ears sweet corn
4 cups chicken or vegetable stock
2 cups shredded Napa, Savoy, or green cabbage
1 carrot, peeled and finely diced
2 teaspoons sesame oil (or substitute chili oil if you’d like a spicy soup)
Salt and pepper to taste
2 scallions, shredded

1. If you’re using dried mushrooms, soak them in warm water for 10 to 15 minutes. Squeeze out the excess water and discard the stems from the shiitake mushrooms. Thinly slice the mushroom caps.

2. Working one by one, lean an ear of corn against the slide of a large sturdy bowl. With a serrated knife, carefully cut off the kernels while moving the knife away from you. (If you do this on a cutting board, the kernels will likely fly in all directions.) Set the kernels aside and save the cob.

3. In a large pot, bring the stock to a boil over high heat. Add the corn cob and allow it to simmer for 15 minutes so the soup can extract some of the corn flavor. Add the corn, cabbage, mushrooms, and carrot and simmer for another 8 to 10 minutes. Stir in the sesame oil, then salt and pepper to taste. Top off with shredded scallions and transfer to serving bowls.

Little Fruit Bites

I made Stuffed Pear in Puff Pastry the other night and had leftover puff pastry that I didn't want to go to waste.  So I thought, why don't I put a little spoonful of jam and fold the puff in half?

Trader Joe's fig butter and mango butter worked deliciously and wasn't too sweet (but I'm sure any jam would work) or even apple butter!  Perfect for autumn!

Just pop them in the toaster oven at 350 degrees and make sure it gets just a little golden brown (about 10-15 mins).  Yum.  Easy dessert, snack, or breakfast!

Aloe Harvest

My favorite Mama Aloe has been with me since I lived in Chapel Hill and she's a breeder.  Almost every plant lover that's been to my place has adopted at least one of Mama Aloe's babies.

This year she had a pretty easy delivery... no repotting and just a little digging and gentle wiggling.

After the quintuplets' delivery, we just topped her up with fresh potting soil and brought her inside to warm up since the weather's been getting chillier.  I miss the summer planting season but I can't wait for the autumn leaves, crisp air, and scarf-wearing weather!

Let me know if you're in the market to adopt one of these cuties and happy official end of summer!

Autumn Arugula

I rarely start from seed but Michael convinced me to try an autumn lettuce from seed this year.  I picked arugula since it's my favorite right now, sprinkled it into my container on Saturday, and waited.

The package said I had to wait 12-15 days.

But look what I saw this morning!?!?

Can't wait until harvest time!

Milk Chocolate Pots de Crème

Thanks to Food & Wine, dessert for The Hunger Games book club was incredible and inspired by the main character's first experience drinking hot chocolate.

I take a sip of the hot, sweet, creamy liquid and a shudder runs through me.  Even though the rest of the meal beckons, I ignore it until I've drained my cup. (p. 55)

This decadent, impressive, and make-ahead recipe will be on the short list of easy dinner party dessert options from this day forward!

INGREDIENTS
10 ounces milk chocolate, finely chopped
3 ounces bittersweet chocolate, finely chopped
1 cup milk
1 cup heavy cream
1/4 cup sugar
5 large egg yolks
Crème fraîche and chocolate shavings, for garnish

In a large heatproof bowl, combine the milk and bittersweet chocolates.

In a medium saucepan, bring the milk, heavy cream and sugar to a boil, whisking constantly until the sugar is dissolved. In a medium heatproof bowl, whisk the egg yolks. Gradually whisk in half of the hot cream. Whisk the egg-and-cream mixture into the saucepan and cook over moderate heat, stirring with a wooden spoon, until the custard coats the back of the spoon, about 4 minutes.

Pour the custard over the chocolate and let stand for 2 minutes, then stir until smooth.

Transfer the mixture to a blender and puree until very smooth, about 1 minute. Pour the mixture into eight 4-ounce ramekins and refrigerate until chilled, 2 hours.

Let the pots de crème stand at room temperature for 15 minutes. Garnish with crème fraîche and chocolate shavings; serve.  (Instead of crème fraîche and chocolate shavings, I whipped up the remainder of the heavy cream with some sugar and vanilla extract then sprinkled the top with cocoa powder.)

MAKE AHEAD The pots de crème can be refrigerated for up to 3 days.

Basil Pesto

My favorite lunchtime leftover from book club was the pesto pasta!

Fortunately, "noodles in a green sauce" was served in The Hunger Games on p. 76 so we could use this fantastic pesto that we made from our freshly harvested sweet basil and thai basil.  It also worked out great for our vegan and vegetarian book club members that couldn't enjoy the lamb stew.

This is another For Cod and Country recipe and super simple.

INGREDIENTS
1 cup walnuts
3 cloves garlic, peeled
1 cup canola oil
1 pound fresh basil
salt

Toast walnuts.

Place garlic and oil in blender.  Purée.

Add basil.  Purée until mixture becomes a smooth paste.

Add walnuts.  Pulse until the pesto becomes thick.

Salt, to taste.

Serve with any type of pasta and sprinkle pine nuts, cheese, fresh basil, or anything else you want.  It'll always turn out delcious.

Lamb Stew with Dried Plums

Last night, I hosted this month's book club meeting for The Hunger Games and was lucky enough to have a multitude of food inspiration from the text.  Probably the most memorable dish in the book was Lamb Stew with Dried Plums.

The stew's made with tender chunks of lamb and dried plums today.  Perfect on the bed of wild rice.  (p. 113)

Honestly, this dish took a good 4+ hours to make but it turned out so delicious, we will make it again soon!  Perfect meal for the crisp autumn weather just around the corner.

Here's The Hunger Games' twist to the classic Julia Child's lamb stew recipe in Mastering the Art of French Cooking Vol. 1.  The lamb stew was served piled high over rice and eaten by the "bucketful." (p. 127)

INGREDIENTS
3 pounds lamb stew meat
2 to 4 Tbs. cooking oil
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons flour
2 to 3 cups brown lamb or beef stock, or beef bouillon cubes
3 Tbs. tomato paste
2 cloves mashed garlic
1/4 teaspoon thyme or rosemary
1 bay leaf
6 to 12 peeled "boiling" potatoes
6 peeled carrots
6 peeled turnips
12 to 18 peeled white onions about 1" diameter
10 pitted dried plums (prunes) sliced in half
1 cup shelled green peas or frozen peas
1/4 pound fresh green beans (about 1 cup), cut into 1/2" pieces
3 quarts boiling water
1 1/2 tablespoons salt

Preheat oven to 450 F degrees.

1. Cut the lamb into 2-inch cubes and dry with paper towels. The meat will not brown if it is damp. Brown a few pieces at a time in hot fat or oil in the skillet. As they are browned, place them in a fire proof casserole with cover, large enough to accommodate meat and all vegetables.

2. Sprinkle the lamb in the casserole with sugar and toss over moderately high heat for 3 to 4 minutes until the sugar has caramelized. This will give a fine amber color to the sauce.

3. Toss the meat with the salt and pepper, then with the flour. Set casserole uncovered in middle level of preheated oven for 4 to 5 minutes. Toss the meat and return it to the oven for 4 to 5 minutes more. This browns the flour evenly and coats the lamb with a light crust. Remove the casserole from oven and turn oven down to 350 F degrees.

4. Pour out the fat; add 2 cups of stock or bouillon to the saute skillet. Bring to the boil and scrape up coagulated saute juices. Then pour the liquid into the casserole. Bring to the simmer for a few seconds shaking and stirring to mix liquid and flour. Add the tomatoes and the other ingredients EXCEPT vegetables. Bring to the simmer for 1 minute, then add more stock if necessary; meat should be almost covered by liquid.

5. Put the lid on the casserole and set in lower third of preheated oven; regulate heat so casserole simmers slowly and regularly for 1 hour. While casserole simmers, prepare vegetables as follows.

6. Vegetables preparation:
-Trim the potatoes into ovals 1 1/2-inches long, and cover with cold water until ready to use.
-Quarter the carrots and turnips, cut them into 1 1/2 inch lengths, and, if you have the patience, trim the edges to round them slightly.
- Pierce a cross in the root ends of the onions so they will cook evenly.

7. Then pour the contents of the casserole into a sieve set over a bowl. Rinse out the casserole. Remove any loose bones and return the lamb to the casserole. Skim the fat off the sauce in the bowl, correct seasoning, and pour sauce back into casserole.

8. Press the vegetables into the casserole around and between the pieces of lamb. Baste with the sauce. Bring to the simmer on top of the stove, cover and return to the oven. Simmers slowly and steadily for 30 minutes and add dried plums, then continue simmering for another 30 minutes or until the meat and vegetables are tender when pierced with a fork. Remove from oven, tilt casserole, and skim off fat. Taste sauce again, and correct seasoning.

9. While the casserole is in the oven, drop the peas (if fresh) and beans into the boiling water and boil rapidly, uncovered for 5 minutes or until the vegetables are almost tender. Immediately drain in a colander. Run cold water over them for 2 to 3 minutes to stop the cooking and to set the color. Put aside until ready to use.

10. May prepare dish ahead to this point. Set casserole aside, cover askew. Bring to the simmer on top of the stove before proceeding with recipe.

11. Shortly before serving, place the peas and beans in the casserole on top of the other ingredients and baste with the bubbling sauce. Cover and simmer about 5 minutes or until the green vegetables are tender.

Slow-Cooked Leg of Lamb (or Bison) with Spiced Yogurt and Herbs

The original recipe in Food & Wine is Slow-Cooked Leg of Lamb with Spiced Yogurt and Herbs but we used a dakota cut of bison instead (because it almost thawed on our drive back up from Asheville and we just HAD to eat it right away).  I know, it's a rough life for us.

Michael had spotted the recipe in this month's Food & Wine and it was AMAZING!  We put it in the crock pot from 8 am (when we left for work) and ate it around 8:30 pm (about an hour after we got home from work).  It literally fell off the bone.

We had more herb salad, couscous and yogurt left over so we made chicken korma the next night and finished it all up.  We're definitely making this again... I'm still licking my lips as I write this post.  So good.

INGREDIENTS
Lamb
1 quart chicken stock or low-sodium broth
2 cups dry white wine
1 cup fresh lemon juice
1/4 cup honey
1 teaspoon whole allspice berries
1/2 teaspoon whole cloves
1 tablespoon ground coriander seeds
2 tablespoons smoked paprika
2 tablespoons fresh oregano leaves
2 tablespoons thyme leaves
1 tablespoon whole black peppercorns
2 onions, sliced crosswise 1/4 inch thick
15 garlic cloves, peeled and lightly smashed
3 jalapeños, seeded and quartered
One 5-pound semi-boneless leg of lamb (aitchbone removed), tied
Sea salt and freshly ground pepper

Spiced Yogurt
2 cups plain Greek yogurt
1/4 cup extra-virgin olive oil
1 cup packed cilantro leaves
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon fresh lemon juice
Salt and freshly ground pepper

Herb Salad
3/4 cup packed parsley leaves
3/4 cup packed cilantro leaves
1/2 cup packed tarragon leaves
1/2 cup snipped chives
1 jalapeño—halved, seeded and very thinly sliced crosswise
1/2 cup very thinly sliced red onion
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Salt and freshly ground pepper
Cooked couscous, for serving

MAKE THE LAMB In a large crock pot, whisk the chicken stock with the wine, lemon juice, honey, allspice, cloves, coriander, paprika, oregano, thyme and peppercorns. Add the onions, garlic and jalapeños in an even layer. Season the lamb all over with salt and pepper and place it in the crock pot, fat side up.

Cook on low for at least 5 hours (the longer, the better).  Take the lamb out and pull out bones.

Strain the braising liquid into a medium saucepan and skim off the fat. Boil the liquid until slightly reduced, about 10 minutes. Season the jus with salt and pepper; keep warm.

MAKE THE SPICED YOGURT Combine all of the ingredients in a food processor and puree until smooth. Season with salt and pepper. Transfer to a bowl.

MAKE THE HERB SALAD Combine all of the ingredients in a medium bowl and toss well. Season with salt and pepper.

Cut up meat into bite-size pieces. Arrange the lamb on a bed of couscous on a large, deep platter. Drizzle the jus and spiced yogurt over the lamb, top with the herb salad and serve.

MAKE AHEAD
The lamb can be refrigerated with its reduced jus overnight. Reheat and slice before serving.

The Hunger Games

Could not put this book down.

The author does an exceptional job developing the characters with complicated and emotional personalities that I could really relate to.  I felt myself constantly asking "what would I do in this situation" and being sucked into the high-tech, ruthless, and voyeuristic society that replaces North America in the future.

Honestly, the whole premise of the book is uncomfortable.  Here's an excerpt from Amazon.com:

In a not-too-distant future, the United States of America has collapsed, weakened by drought, fire, famine, and war, to be replaced by Panem, a country divided into the Capitol and 12 districts. Each year, two young representatives from each district are selected by lottery to participate in The Hunger Games. Part entertainment, part brutal intimidation of the subjugated districts, the televised games are broadcasted throughout Panem as the 24 participants are forced to eliminate their competitors, literally, with all citizens required to watch.

Fortunately, the story follows the struggles, triumphs, and coming-of-age of a 17-year-old girl and doesn't really focus on the horrible (but frighteningly relatable) world that she lives in.

Love.  War.  Sacrifice.  Plot twists and turns.  Absolutely engrossing.

The Hunger Games is young adult fiction and sci-fi woven to give us a glimpse into the barbaric, selfish, competitive... compassionate, loving, beautiful sides of human nature.

I'm going to put it up there with The Girl with the Dragon Tatoo and give it a 7 out of 10.