Vegetable Tian

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I learned how to make this Vegetable Tian in the Olaiya Land cooking class I took this summer. I made it regularly for weeks while the summer squash, eggplant and tomatoes where in abundance at the farmers market. I wish I got my act together to post the recipe then, while the ingredients were at their best, but better late than never. This is a perfect summer side dish. Tuck it away for next year. You won't be sorry.

It's also quite beautiful. I prepped the leeks in my Le Creuset braiser and then just finished it off in the same pan. If serving for guests, I would transfer the leeks to a prettier baking dish (white preferably) and bake in there before serving.

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Provencal Tian

6 T olive oil

1 leek, white and pale-green parts only, quartered lengthwise, rinsed well, and cut into 1/4-inch slices (1 1/2 cups)

1 garlic clove, minced (I used 2 or 3 cloves)

Coarse salt and freshly ground pepper, to taste

1 zucchini, unpeeled, very thinly sliced (1cup)

1 yellow squash, unpeeled, very thinly sliced (1 cup)

2 plum tomatoes, very thinly sliced (3 cups)

1 small Italian eggplant, unpeeled, very thinly sliced (1 cup)

1/4 cup dry white wine, such as Sauvignon Blanc

1 T chopped fresh oregano

Freshly grated parmesan, for serving

Preheat oven to 375. Heat 3 tablespoon oil in a large skillet over medium heat. Add leek and saute for a few minutes until soft, about 4 minutes. Season with salt and pepper, add garlic and saute for a few more minutes. Spread in a 9-inch gratin or round baking dish.

Arrange vegetables on leek in slightly overlapping circles, alternating zucchini, squash, tomatoes, and eggplant.

Top with wine, 1 tablespoon oil, oregano, salt, and pepper. Bake 30 minutes. Drizzle with remaining oil. (I also added some parmesan at this time). Bake until vegetables are tender, 30 minutes more. Serve with parmesan.

Makes one 9-inch tian.

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Soup Dumplings

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I can't wait for the new Din Tai Fung Dumpling House to open in Bellevue's Lincoln Square. How lucky are we, Seattle, to get the second one in the US. Kind of shocking really. Let us rejoice, and more importantly, let us pray these little xiao long bao live up to all the hype.

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Christmas Gift Idea #1

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My sister-in-law's friend has the most insanely gorgeous house I have EVER seen. It's insanity. I noticed that she has these Leontine Linens monogrammed tissue covers in every room of her house. I loved the attention to detail with even the tissue boxes covered beautifully. Perfect gift idea for a mom, sister, or friend. (Or me!)
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Pottery Barn also offers tissue box covers which aren't as fantastic as Leontine Linens but they're still cuter than your basic cardboard Kleenex box.

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I like buying gifts like this for people because it's something most people wouldn't buy for themselves. Plus it's thoughtful, personalized and fun for any home, no matter what their style is.

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I would love to hear what's on your Christmas wish list this year or what great finds you're buying for others. Please post comments or email me your gift ideas!

Food 52 Inspires....

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I was perusing the Food52 site for recipes when I came across this blurb about why cooking is important. Let this inspire you to cook more this holiday season...

We think cooking is really important — especially now. Over the past decade, many studies and books have shown that children from families who eat together do better in school, that eating "whole" foods is healthier, that eating sustainably will save the environment. But no one has pointed out that the only way to achieve all this in a comprehensive, lasting way is for people to cook.

Because:
If you cook, your family will eat dinner together.
If you cook, you will naturally have a more sustainable household.
If you cook, you'll set a lifelong example for your children.
If you cook, you'll understand what goes into food and will eat more healthily.
If you cook, you'll make your home an important place in your life.
If you cook, you'll make others happy.
If you cook, people will remember you.

Another Interesting Food Documentary

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Can't wait to see the documentary Forks Over Knives.

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Hosting Thanksgiving? Get Inspired...

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Look I Love

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This outfit is perfection to me...

I just wish I could see the shoes.

(photo via Monica Rose)

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Fall Pasta

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I recently blogged about how much I love the Chestnut Troffie from Pasteria Lucchese at the Ballard Farmers market. I thought it only fair to the Pumpkin Cappellacci noodle to also rave about it. I took me all of five minutes to make a sauce with browned butter and sage before tossing it with the cooked pasta. My little ones gobbled it up since the pumpkin is so sweet. Great noodle to have on hand for a lightening fast meal that tastes great.

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The Essential New York Times Cookbook

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Last week I saw Amanda Hesser speak in Seattle promoting her new cookbook, The Essential New York Times Cookbook. I loved hearing from her about the process of writing such an extensive cookbook researching as far back as 150 years worth of New York Times recipes.

I wasn't home five minutes before I tore into the cookbook to mark page upon page of recipes to try. I kicked it off last night with Mashed Potatoes Anna and Elizabeth Frink's Roast Lemon Chicken. Both were easy and delicious. I served the meat and potatoes with Vij's Grilled Coconut Kale. Perfect dinner on a cold fall night.

This is one of those cookbook Bibles that covers it all. A great cookbook for a beginner taking their first stab at a simple roast chicken or an experienced cook looking for more challenging recipes like a Turkducken (a turkey stuffed with a duck stuffed with a chicken). I'm starting with the roast chicken. Stay tuned for a few years before a Turducken exits my oven.

Now off to cook...

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New Favorite: Grilled Coconut Kale

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This week's food article in The New York Times Magazine was about Vij's, an amazing Indian restaurant in Vancouver, B.C. The article "The Cheat: The Greens Party" featured a recipe for Grilled Coconut Kale. I couldn't resist such a simple and interesting kale recipe. No time to lose. I read it, bought the kale, made the recipe, fell in love. It was sweet and spicy and cooked to perfection. My husband and I both loved it. I will absolutely make this again, next week in fact after I hit the farmers market for more kale.

Notes on the recipe...

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You have to marinate the kale for four (or more) hours so give yourself enough time. The recipe is for three bunches of kale and three cans of coconut milk. I did one of each instead and roughly a third of the specified seasonings. Turned out great.

Why Bake a Chicken Breast? Let Me Count the Ways

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I find that I'm always baking chicken breasts to have on hand for meals. I tend to buy frozen chicken breasts at the farmers market which are boneless, skin-on breasts. I throw them in the fridge a day or two before I want to bake them to let them thaw. If you're buying chicken at the grocery store, may I recommend bone-in, skin-on. I think it makes for the most flavorful, least dry, baked chicken breast.

I rinse the chicken and throw it in a baking dish with olive oil, salt and pepper. Bake at 350 for 25-45 minutes depending on size. You can shred, cube or slice it for any of these recipes or whatever else you can think of.

This isn't fancy cooking but it is good family meals for a gal like me. Do you bake chicken for simple recipes? Would love to hear about them!


SLICE IT

Chicken Caesar Dinner

A homemade caesar dressing or great store bought one is a must but equally important in my opinion is fresh lemon juice, freshly ground black pepper, freshly grated parmesan and good croutons (homemade preferably). Chicken caesar dinner is a regular in our house.

Chicken Sandwiches

My husband and I love a good chicken sandwich. It's reminiscent of leftover turkey sandwiches. Serve on "the best bread ever" (Old Mill Oat Bran), or a good fresh loaf from your local grocery store or bakery. We like it simple: mayo, mustard, lettuce, cheese. Simple and delicious.

SHRED IT

Quesadillas

I like to use shredded chicken for quesadillas. Everyone in the family gobbles them up. I use flour tortillas, cheddar cheese, shredded chicken, black beans and olives. Cook over medium heat on the stove top in any type of saute pan or braiser. Sour cream and salsa optional.

Soup & Enchiladas

Use shredded chicken for Ina's Mexican Chicken Soup or Tyler Florence's Chicken Enchiladas. When I bake chicken for these, I season it with cumin before baking as well. I also use shredded chicken for my Avgolemono Soup. A hearty fall dinner with other Greek sides (hummus, pita, olives, dolmades).

Wraps

If you're looking for a way to mix it up, try Ina's Curried Chicken Wraps.

CUBE IT

Chicken Noodle Soup

I've been making Chicken Noodle Soup lately and it's great with homemade stock and cubed chicken.

Chop Salad

Cubed chicken is great for a classic Chop Salad.

Sandwiches

If you're not afraid of some mayo, I recommend Ina's Chicken Salad Sandwiches. If you're hosting a lunch, shower, or tea, try these Curried Chicken Tea Sandwiches.

Don't Judge Me: I'm a Mayo Gal

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I just downloaded the Gourmet Live iPad App (love it!) and read the article The Guiltless Pleasure. It made me giggle more than once so I had to share. That, and the fact that I am also a mayo lover so I can relate.

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Quote of the Day for Moms

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"A mother who radiates self-love and self-acceptance actually vaccinates her daughter against low self-esteem." — Naomi Wolf

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The Perfect Gift

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If you aren't familiar with Anthousa Home Ambiance Perfumes, you should be. It's the perfect gift for a friend or item to add to your Christmas wish list. Click here to watch a video introducing the brand by my dear friend and the Creative Director for Anthousa, Maria Christofilis. I'm crazy for these products and have given them as birthday gifts and hostess gifts for years. I never tire of giving Anthousa as a gift because the recipient is always so excited when they open the package. And in light of my recent Chinoiserie post, check out these three fragrances and their beautiful Chinoiserie inspired packaging...

• De Gournay Jardinieres and Citrus Trees
• Lavender and Chinese May Chang
• Warm Amber and Cedarwood
  

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For the Love of Chinoiserie

I'm obsessed with Chinoiserie style decor, in the form of wallpaper, fabrics, furniture, accents and more. So, when my friend Jennie sent the Chinoiserie Chic blog my way, I knew I was in trouble. Total time suck, but how can I resist? This blog shares photos of some of the most amazing rooms. Coincidentally, so many of the photos are tear sheets I've pulled from magazines over the years as inspiration for my home. These are just a few of my favorites from her amazing collection of photos. I couldn't have dreamt up a better blog for me. A new favorite to add to the list.

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Fitting Flavors for Halloween

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My friend Nicole had us over for Halloween dinner and trick-or-treating. Nicole doesn't do anything half-ass so of course the house was decorated to the nines and the food was fantastic and fitting for the holiday. Her main course was Rachel Ray's Pasta with Pumpkin and Sausage which is a fall favorite of mine. It's so good and hearty.

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For dessert Nicole made the most delicious pumpkin cupcakes. She bought the William Sonoma Sprinkles Cupcake Mix in pumpkin flavor (in stores only I suspect) and used the recipe on the package for the cream cheese frosting. Delicious!

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I'm also a fan of William Sonoma Miniature Pumpkin Cheesecakes. Another great Halloween treat.

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Great recipes to have on hand this fall or tuck away for next Halloween.

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(Thanks Pickle!)

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My Bubbly Sweet-tart

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Two weeks ago I turned 36 and I kicked off my birthday celebrations with my current cocktail of choice... the French 75. It's a classic cocktail created in 1915 at the Paris landmark, Harry's New York Bar. It's a perfect creation in my opinion... a little bit bubbly, a little bit sweet, a little bit tart. I had my first ever at Tavern Law and it was divine. Thank you Tavern Law for introducing us!

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Recipes for a French 75 include lemon juice, gin or cognac (I prefer gin), champagne and either powdered sugar, superfine sugar or simple syrup. Any way you shake it, I'm sure it's delicious. Here are three versions to try.

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Epicurious
1 tablespoon fresh lemon juice
1 tablespoon powdered sugar
2 ounces gin
3 ounces plus 1 tablespoon chilled Champagne
lemon peel for garnish
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Esquire
2 ounces London dry gin
1 teaspoon superfine sugar
1/2 ounce lemon juice
5 ounces Brut champagne
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Wikipedia
Two oz. Cognac (or London Dry Gin)
1/2 oz. simple syrup (or 1 tsp. superfine sugar)
1 oz. lemon juice (in some versions)
Brut Champagne or other dry sparkling wine

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More Roast Chicken Inspiration

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Here's another round of meals using a roasted chicken that may inspire you to buy a whole bird. I've been getting a little guy every week from Stokesberry Sustainable Farms at the Ballard farmers market and using it for meals all week. This is last weeks but I'm repeating it again this week.

Day 1: Roast Chicken

A version of this roast chicken recipe because I never seem to make it the same way twice.

Day 2: Chicken Caesar

I love my chicken caesar dinner. I made this one with homemade croutons and PCC's Vegan Caesar Dressing (my new favorite caesar dressing that you can buy in their deli case).

Day 2-3: Chicken Stock

I always make this basic chicken stock recipe, sometimes using a ham hock but not always. I cut all the meat off the bones day 1 so I can use all the meat for leftovers and the bones for the stock.

Day 4: Homemade Chicken Noodle Soup

There is nothing like chicken noodle soup with homemade stock. I pretty much followed Tyler Florence's recipe but added a few tablespoons of heavy whipping cream at the very end, inspired by Paula Deen's recipe. I baked 2 small chicken breasts with olive oil, salt and pepper, then cubed it for the soup. I topped with freshly grated parmesan and more minced parsley.

Do you ever cook a whole chicken and use it for multiple meals? Would love to know what you're cooking with your little bird.

Pantalones I'm loving this season...

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Don't want to throw down a small fortune for leather skinny pants this season? Me neither so I opted for a pair of J Brand Sparkle Low Rise Coated Leggings in Black Pearl (pictured above). They're a happy medium between a black skinny jean and a rockin' pair of leather pants. I've dressed them up for night and down for day. I'm a huge fan.

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Shiny sheen not for you? Another favorite this season is the J Brand High-Waist Black Skinny Jean. Wear them with something tight tucked in and a cardigan or blazer over the top. Always fun to sport a new look and high wasted skinnies are a fun trend to try this fall.
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I'm also loving the look of a slightly oversized trouser paired with a shorter blazers or sweaters, and a hot pair of shoes.
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photo courtesy of The Sartorialist

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Little Bullies

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"The Playground Gets Even Tougher" is an interesting article from The New York Times on mean-girl behavior. Mothers of girls should give it a quick read. A good reminder to make sure we're not enabling mean-girl behavior at any age to help set clear standards of what is acceptable and what is not.

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Simple Perfection

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I'm obsessed with ballet flats, especially simple ones you can wear daily. A good comfortable pair can be your best investment year round. I'm generally partial to black but I love these by Porselli (above) and Anna Baiguera (below). Simple perfection.

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Q&A with Mark Bittman

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Interesting Q&A with NYT columnist and cookbook author Mark Bittman (courtesy of The Seattle Times).

Farmers Market Dinner: Chestnut Troffie with Sausage & Chantrelles Served with Ina's Sauteed Spinach

I love speaking with the vendors and other customers at the farmers market. They're a great resource for how to select, store and prepare foods you buy at the market. These are the people who grow and make the food, and the customers enjoying it, so who better to talk to for information and inspiration?!

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This last Sunday I was chatting with the molto friendly Samuele Lucchese, owner of Pasteria Lucchese, and a few of his regulars. They were discussing how much they all loved the Chestnut Troffie. I've never prepared or even eaten Chestnut Troffie so I didn't have the first clue how to prepare a sauce for it, so I asked. Samuele is so passionate about his handmade pastas that it's fun to hear him describe how he'd prepare a sauce. He explained it with hand gestures and passion, but it was as simple as this: grate some shallot, slice open a sausage link, throw in some mushrooms, finish with a little cream. Voila! Too good to be true? No! It's fabulous. I made it last night start to finish in less than 30 minutes and between my husband, one year-old son and I, we polished off every last morsel. I'll be buying the Chestnut Troffie again this Sunday for sure.

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I served it with Ina's Garlic Sauteed Spinach.

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I have to give a shout out to my friend Marly who first introduced me to Pasteria Lucchese when she used their delicious handmade tagliatelle at a dinner party she hosted (stay tuned for photos and recipes from that amazing dinner!). I've since been hooked on the pasta. Thanks Marly!

Chestnut Troffie with Sausage & Chantrelles

1-2 T olive oil

1 medium shallot, minced (roughly 3-4 T)

3 cloves garlic, minced

freshly ground black pepper

2 hot Italian sausage links (from Skagit River Ranch)

3 cups chantrelles, roughly chopped or sliced (from Foraged & Found Edibles)

1 cup chicken stock (I buy the Whole Foods Organic Chicken Stock set of three 8.45oz containers because they're perfect when you just need about a cup)

1/4 cup heavy whipping cream

Chestnut Troffie (from Pasteria Lucchese)

freshly grated parmesan

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Bring a large pot of water to a boil.

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Heat olive oil in a large pan over medium heat. Add shallots and cook for a few minutes. Add garlic and cook for a minute or two, then sprinkle with pepper. Slice open sausage links and break sausage into small pieces before adding it to the pan. Saute until almost cooked through. Add chantrelles and saute for several minutes. Once they've softened and cooked down a bit, add chicken stock and bring to a quick boil. Reduce heat and cook for several minutes so flavors come together and sauce reduces.

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Pasteria Lucchese noodles go straight from the freezer to boiling water so grab them from the freezer at this time. Add salt to the boiling water, then add noodles and cook for 5 minutes. Drain noodles and add to the sauce. Let pasta finish cooking in the sauce. Serve with parmesan on top.

Perfect Lasagne Dinner

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My friend Nicole's brother made Jamie Oliver's Lasagne from his latest cookbook "Food Revolution" and said it was the best lasagne he'd ever had. Those are some strong words so of course Nicole was itching to make it. She also raved about it. My friend Lynne was having us over for dinner so she decided to try it too. Well lucky me because I love lasagne and hate making it so there's nothing quite as great as showing up and eating a delicious homemade lasagne that I didn't have to slave over for hours. Heaven on all accounts because it really was incredible lasagne. I know I had seconds. I may have even had thirds.
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Lynne served the lasagne with Ina's Sauteed Broccolini and Caesar salad with homemade croutons and Pasta & Co. dressing. Such a perfect dinner!

Notes on Lasagne:

Nicole used 1/2 Sweet Italian Sausage and 1/2 Spicy Italian Sausage.

Lynne used chicken sausage.

Sucker for All Things Chinoiserie

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Gumps has cute things sometimes so it's worth clicking around the website from time to time. I'm a sucker for antique Chinoiserie tray tables and they offer this cute reproduction. I love this style table as a little side table in your living room or it could be cute as a nightstand too. You could even paint one to match a room because it's such a perfect little shape.

Chips, Dips & Dorks

What better thing to serve your man and his buddies the next time they're watching football than this Mexican Casserole. It's basically a kick-ass seven layer dip. Thanks to my sister-in-law for sharing the recipe almost a decade ago. It's always a hit.

Mexican Casserole

1 bottle mild taco sauce
1 can refried beans
1 pkg Schilling taco seasoning
1 lb ground beef
2 c. shredded cheddar cheese
1 c. shredded jack cheese
1 onion sliced
½-1 container sour cream

For serving: Tostidos brand SCOOPS tortilla chips

1. Brown beef with taco seasoning and onion, add ¾ c. water, mix well.
2. In a deep casserole dish, spread refried beans on bottom.
3. Top with cooked beef and onions.
4. Pour bottle of taco sauce.
5. Add sour cream.
6. Sprinkle both cheeses on top.
7. Bake at 350 for 35 minutes or until cheese is melted.

Serve with a big bowl of chips and cold brewski.

* You can also add small can of jalapenos to make it a little bit spicy.

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Ham & Cheese "Bagelini"

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I love this bagel panini sandwich and make it regularly. It takes 5 minutes and is a great lunch.

The Bagelini

plain bagel
dijon mustard
black forest ham
cheddar cheese
olive oil

Pre-heat panini press. Slice bagel in half and spread dijon on one or both sides. Layer ham and cheese (more than you'd think since bagels are usually thick). Assemble sandwich and brush outsides of bagel with a bit of olive oil. Place on a hot panini press. Put panini press on a low setting so it flattens the sandwich a bit. Remove once cheese has melted and it's piping hot. Enjoy!

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Mis en Place

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I'm a frantic cook, always taking on more than I should considering I have 2 kids running around the house while I'm trying to cook. So mis en place is just not happening for me, unless I'm making chicken piccata. In that case, I always like to have everything prepped. For pretty much everything else I cook, I'm usually sauteing the onion while I chop the garlic and so on. So I can appreciate this article...

NYTs article: Cooking With Dexter: Prep School

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