So January started with the idea of following the “Skinny Bitch” diet! It lasted about a week (and that could be exaggerating!) But, even though I wasn’t a strict adherent to the intended diet, I for some reason lost my zest for cooking. Because really, how good can lasagna be when it has to be made with tofu cheese?
There were no post-its marking recipes in my foodie magazines, there was no meal planning, there was only ad hoc Chinese take out and delivered pizza…just because I was trying to follow some silly rules set up by some “skinny bitches”! For some reason it just took a while to see some holes in the plan! Like… I might be better off indulging myself in something I want to eat, than buying food that I actually really don’t want to consume!
But, now I am back. Cooking is happening in the kitchen once more. The new goal…2 experiment/new dishes a week. The rest of the time, good ole stand by favorites.
So here we go…tonight…something I have never actually prepared myself, but have had many, many times…mussels! Thank You, Thank You Bon Appetit magazine for the inspiration…god knows I needed it!
Steamed Mussels with Sausages and Fennel
Bon Appetit, February 2008
(I cut the recipe in half, so it serves 4…my version is the one below)
1 # Sweet or Hot Italian Sausage, sliced into 1″ chunks
1 large onions, sliced
1 large fresh fennel bulbs, sliced
3 garlic cloves, crushed
1 t crushed red pepper
1 1/2 C dry white wine
3 # mussels, scrubbed and de-bearded
EVOO for drizzling
Chopped fresh Italian parsley
1. Preheat oven to 450F.
2. Heat large cast iron skillet over medium-high heat. Add sausage and cook until browned, turning occasionally. Add onions, fennel, garlic, and crushed red pepper. Add white wine and bring to a boil. Cover and simmer until sausages and veggies are cooked through (about 12 minutes).
3. Add 1/2 C of wine and mussels to skillet; transfer skillets to oven and roast uncovered for 5 minutes. Carefully remove skillets from and top each skillet with enough baguette slices to cover completely. Return skillet to oven and bake uncovered until mussels open and bread slices begin to brown (about 5 minutes).
4. Drizzle bread with olive oil and sprinkle with parsley. Serve mussels and sausages directly from skillet
Note: Super yummy when I drank it with my friends Rose.
Super yummy for your tummy!
I am completely loving the rain!
The Pitter, Patter sound on the windows. The clean smell. The gray clouds rolling over the Mayacamas mountains…NVS anyone?
The rain hasn’t stopped all day, and I really hope it doesn’t anytime soon! Because of the rain I am actually inspired to stay at home and get stuff done. Things that seem so awful to do when it is sunny and bocce is calling my name.
And when the rain is coming down in buckets and buckets, what is more fun than roasting a little chicken? Not much, unless it is Pot Roast, or Lasagna, or short ribs.
But, today i roasted a chicken and it was ABSOLUTELY DELICIOUS! So delicious that I was actually inspired to share it with you…so here it goes…
Special Sunday Roast Chicken
Bon Appetit, February 2009
2 12-oz unpeeled russet potato, cut into 1″ cubes
1 12 oz yam, peeled and cut into 1 1/2″ cubes
2 Large carrots, peeled and cut into 1 1/2″ pieces
3 medium parsnips, peeled and cut into 1 1/2″ pieces
1 1/2 T EVOO
3 T unsalted butter, @ room temp
2 T finely chopped fresh sage
2 garlic cloves, pressed
1 4# chicken
1 lemon, quartered
1 t kosher salt
8 C torn mustard greens
1 shallot, minced
1/2 C dry white wine
1/4 C water
1. Toss first 5 ingredients in large roasting pan. Mix butter, sage and garlic in small bowl. Place chicken in center of vegetables. Spread sage butter under skin as well as on top. Sprinkle with salt and freshly cracked pepper. Stuff lemons in the cavity.
2. Preheat oven to 400F. Roast chicken and veggies for 15 minutes. Reduce oven to 375F; continue roasting until instant read thermometer reads 165F and veggies are tender. Stirring veggies once after about 1 hour.
3. Place greens and shallot on large deep platter. Spoon 3 T fat from juices in pan and drizzle over greens; toss to coat. Using slotted spoon, transfer roasted veggies to platter placing atop greens. Tilt chicken, allowing juices to flow from cavity into pan. Transfer chicken to work surface. Cut into serving pieces and arrange with veggies atop the greens.
4. Add wine and 1/4 C stock or water to roasting pan. Bring to boil over medium-high heat, stirring to scrape up browned bits. Simmer until slightly reduced
(about 3 minutes). Season sauce to taste with S&P. Transfer to a small pitcher and serve alongside chicken.
WaLa – dinner on a rainy Sunday!
Because I am a complete slacker. And because when I am actually in NYC the last thing I am doing is sitting down at the computer – I am usually out cocktailing, shopping, and overall just misbehaving. So a day-to-day journal of what went on, is never going to happen!
For those of you who are interested, I will summarize my latest trip by telling you about my favorite things that we did (this is in no particular order):
1. Attending Kevin Krier’s Birthday party…best party EVER!
2. Getting make-up done by Joey on the set of Rachel Ray’s Morning Show and then running into Eric McCormick in the hallway
3. Lunch at the Spotted Pig (Soft-boiled Duck Eggs with Pancetta and Endive) and a typical Nat, Britt and Kev 2 bottle lunch
4. Purchasing my first pair of Sex and the City shoes…Manolo Blahnik bitches!
5. The EXTRA spicy guacamole and Tequila shots at Dos Caminos
6. Getting lost on the subway and feeling like a complete CA “loser” that can’t understand and underground public transportation system
7. Stalking Tom Colichio by having cocktails at Craftsteak in Chelsea
8. Gay Cabaret…need I say more!
9. Seeing Mary Kate Olsen at Indochine
10. Taking the “Fashion in Art” tour at the Metropolitan Museum of Art
It seems every time that I go to an NBA game there is some sort of overtime. This has been happening since the days I used to frequent the King’s games back in the day when Chris Webber and Mike Bibby and Bobby Jackson were rock stars! (Jackson incidentally still plays for the Kings!)
Last night four of us made the trek to Oakland to see the Kings vs. Warriors! It was a good time…two Blue Moon beers, a mediocre Andouille sausage, and of course TRIPLE OVER TIME that led to a Kings victory!
Needless to say I am TIRED today. Triple over time means getting back EXTRA late. But, hey who’s complaining…I’d do it again tonight!
Cheesewhizzes…Cheesewhizzes…oh, sweet sweet Cheesewhizzes!
I really can’t believe that I still enjoy these gatherings so much. But, it seems that each one is so entirely different.
…new cheeses to try
…new people to laugh with
…new locations to wander
The last Cheesewhizzes event was extra special. Instead of a local winery hosting the event and everyone bringing a cheese and beverage to pair, the Cheesewhizzes hosted the event with Oxbow Cheese & Wine Merchant in honor of the launch of Culture magazine – the first American magazine dedicated to the wondrous world of cheese. Since the issue featured the famed cheese making region of Country Cork Ireland, it was decided to showcase the cheeses of Ireland…and no one had to bring anything but their fabulous self.
For $20 an attendee received five different Irish cheeses and two Napa Porter beers. The cheeses were delivered on a plate with marcona almonds and fun chutneys and fruit paste. The cheeses were:
1. Tipperary Cheddar: The land of Tipperary in south-central Ireland is known for its lush green pastures and mild climate, perfect for dairying. This mild cows milk cheddar is aged for 12 months and has a rich, creamy texture. The deep yellow color of the cheese comes from the beta carotene in the milk, a result of the fertile grasses that feed the grazing cows.
2. Coolea: This smooth, caramelly, gouda-style, cows milk cheese is made by the Willems family in County Cork. Originally from Holland, the Willems brought their family recipe to the shamrock isle 20 years ago and have married the Dutch traditions and Irish terroir perfectly. It is aged for 12 months (at least).
3. Gubbeen: The Ferguson family is a marriage of mother Giana, from Spain, and Tom, from an Irish farming family. They are producing cheese as well as smoked meats in an impressive family farm operation. Gubbeen is a surface-ripened, semi-soft cows milk cheese with flavors of mushroom and cream beneath its delicate pink and white rind.
4. Ardrahan: Made from the milk of their own cows, Mary, Eugene and son Gerald Burns of County Cork produce this beautiful washed rind cheese that is earthy, pungent and delicately salty. Each wheel is 2-3 lbs and is aged for up to 16 weeks.
5. Cashel Blue: Also made in Tipperary, this glorious cows milk blue cheese tastes like Stilton mixed with butter. It is made by Louis and Jane Grubb, whose family have been dairy farmers in Ireland for 300 years. This cheese, however, has only been made since 1984 after the Grubbs noted how popular the soft Danish blue cheeses were. The wheels are moist, aged for 6 months and made from the milk of their own herd.
My personal favorite was the Coolea – loved the caramelly nuances and rich flavor. The cheddar was delicious as well as the Cashel and most people I asked said these were their favorites. Some felt that the Gubbeen and Adrahan were a little too funky. I personally enjoyed them…especially because they were at their prime ripeness. But, all are worth a try!
The only thing missing from this Cheesewhizzes event was the fun of having the left over cheese and the reason to get together for a night of Mac and Cheese. But, life always has sacrifices!
This time we decided to do something different. This time something a little more festive. So the girls decided let’s get inspired by cocktails…can’t go wrong with that this time of year…right?
The chosen book was “Artisinal Cocktails: Drinks Inspired by the Seasons”written by famed St. Helena boy Scott Bade about his concoctions behind the bar at Cyrus restaurant in Healdsburg. (Side note: Cyrus is probably the BEST restaurant I have ever had the experience of eating!)
The theme for the party was pair up with someone and pick a cocktail, and then make your “go-to” holiday appetizer. Britt and I made the Autumn Apple cocktail which had apple rum, cinnamon, and dried apples for garnish. Super yummy and perfect for a fall evening. For my appie I threw together “Wickedly Good Potato Bites”. A super simple finger food that is perfect for cocktail parties.
What you’ll need: baby potatoes, chives, sundried tomatoes, kalamata olives, goat cheese, and toasted Pine Nuts.
Drizzle potatoes with olive oil and then season with salt and pepper. Roast the potatoes at 350 for 20-30 minutes. While potatoes roast, combine the chopped chives, sun dried tomatoes, kalamata olives, goat cheese, and pine nuts in a bowl. Season to taste. When potatoes are done, let them cool a little so they can be handles. Then cut them in half, and out of each half scoop out some potato to make a little boat. Fill the boat with the olive mixture. Sprinkle with more chives and serve.
It’s officially the holidays. Making up lists and checking them twice. I give presents for naughty, rather than nice. But that’s not a surprise it it?
It’s a busy time of year, and when it gets busy I get lazy on preparing my own food…it’s sooooo much easier to grab something on the go or order take-out. But, since I am trying to eat healthily this week I made a super-quick dinner that included salmon and broccoli rabe. Doesn’t get much healthier, right? And I need something quick because I had a movie date at 8:15 to see Rachel Getting Married (which by the way is EXTREMELY dark and filled me with anxiety…in a good movie kind of way…highly recommended!)
For Salmon: Mix together mayo, Dijon mustard, dashes hot pepper sauce, chopped garlic, chopped chives, and chopped tarragon. Salt and pepper to taste. Place salmon in a baking dish skin down and cover with mayo mixture. Drizzle with a little honey. Bake at 350 for about 12-15 minutes.
For Broccoli Rabe: Bring large pot of salted water to a boil. Add broccoli rabe to boiling water and cook for 2 minutes. Drain and then cool. While cooling, in a skillet melt butter, then add 2 cloves chopped garlic and a handful of chopped walnuts. Cook over medium high heat until butter is browned. Add broccoli rabe to skillet and cook for and additional 5-8 minutes.
Serve salmon and broccoli together. Winner, winner deliciously quick dinner!
It was another weekend filled with activity. Erin even flew up from LA to join in the festivities…I am still recovering.
It started on Wednesday with Tough Enough to Wear Pink night at the National Finals Rodeo. A group of us got together at Ana’s to root on all the cowboys who wore pink to raise awareness about breast cancer.
Thursday cocktails and steak tartare at Press (a holiday indulgence). And then a stop on the way home to Martini House…part of the St. Helena Pub Crawl!
And then Friday – the 3rd Annual Hearn Cocktail Party (And yes, I have attended all three!). I love this party because after some drinks are downed, the costume box comes out. And boy do I love to play dress-up! My favorite things in the costume box this year: 1. feathery angel wings 2. blue Brit Spears wig 3. the fur stole. But, I do have to say the all-star costume box insider is the “mustaches”. This year we even discovered they double as uni-brows (as sported by Helen Jane and Erin Sullivan). This year’s theme was “Natty” hats…and there were some pretty good ones!
Saturday was the Trinchero Family Estates (TFE) Christmas party. The theme was Bond (as in James Bond), so Tony took me, Erin, and Britt as his dates. He wore a white dress jacket…we wore the fancy dresses. I even had my hair done – part Marie Antoinette, part Amy Winehouse…either way it looked fabulous!
I am laying low this week. Lots of veggies, water and gym-time!
While flipping through the December issue of Gourmet magazine I stumbled across Chipotle Chicken Tortilla Soup. “Yum” I thought as started reading the Ingredients and Directions. “Ouch” I said, when I realized that it would take 3 and 3/4 hours to make. Who has that amount of time to spend on a Tuesday night dinner?
But, then I realized 2 and 3/4 hours of the time was due to cooking the chicken and making homemade stock. So, I decided to cheat. Solution: store bought stock and rotisserie chicken. Easy, peasy dinner in an hour!
Chipotle Chicken Tortilla Soup
2 Quarts Chicken Broth
1 Rotisserie Chicken
3 whole Allspice
1 whole Clove
1/2 t cumin seeds
1 t black peppercorns
1 medium white onion, chopped
2 garlic cloves
2 T chipotles in adobo, finely chopped
1 T adobo sauce from can
1 C brown rice
1 1/2 # sweet potatoes (about 2 ), peeled and cut into 1/2″ pieces
1 (15-19oz) can black beans
2 avocados, sliced
2 limes, cut into wedges
1/2 C finely chopped cilantro
Smashed tortilla chips
And if you are feeling a little frisky some grated cheese and sour cream!
1. Heat chicken stock in large soup pot. While heating toast spices over medium-low heat, until fragrant and a shade darker (about 2 minutes).
2. Transfer spices to a blender along with onion, garlic, chipotles and adobo sauce, 2 1/2 t salt, and 1 C chicken stock. Blend until mixture is smooth and spices are ground.
3. Add puree to stock in the pot along with rice and sweet potatoes. Bring to a simmer over medium heat. Simmer, covered, until sweet potatoes and rice are tender (about 45 minutes).
4. While soup simmers, discard skin and bones of rotisserie chicken and shred meat into bite size pieces. Prepare garnishes.
5. When rice and sweet potatoes are tender, add chicken and black beans to soup and simmer, uncovered for 5 minutes.
6. Season soup with salt and pepper and serve with garnishes of lime wedges, cilantro, avocados, and tortilla chips!
It was a fabulous weekend!
Friday night I went to my friends Tiffany and Natalie’s house for a “Repeal of Prohibition” Party. Yes, that’s right, lucky for us that silly legislative move called Prohibition was officially ended 75 years ago. Because of this repeal I have a job, many late nights with friends, and lots of laughs. I can’t even imagine life without bubbles and Coors Lights for Bocce.
Because it was a theme party I just HAD to dress up. So I threw together the most “flappery” outfit that I could find in my closet. Black dress with sequins, a sparkly headband, fishnets, and silver shoes…… all Glitz and Glam! There was even black glittery eyeshadow and fake eyelashes involved. The girls went all out and served Bellinis, Bathtub Gin, and lots and lots of wine. All in all, it was a super fun evening.
The next night was a Napa Valley treat…the 13th Annual Calistoga Tractor Parade! Yes, you read that correctly, a parade with tractors decorated for the Holidays. I love stuff like this! After the parade there was a quick stop at Suzie’s bar (or as Malcom says – Ana’s North). There were cocktails…there was people watching…there was Blake dancing on a pole.
A great kick-off to the Holiday party season!