I Love the Kitchen

Happy New Year!

2012-01-01T07:55:00.001-08:00

From my kitchen to yours....

Happy New Year!

(And maybe, just maybe, I'll resurrect this old blog in 2012. Maybe.)

Cedar Plank Salmon.

2011-08-23T07:00:00.000-07:00

Salmon, maple syrup, soy sauce, garlic.

Zucchini Boats.

2011-08-09T07:00:00.000-07:00

Ingredients: Zucchini, turkey sausage, red peppers, onion, spinach, tomatoes, mozzarella.

Filet.

2011-08-05T07:46:00.000-07:00

Filet, olive oil, salt, pepper.

Kale and Eggs.

2011-07-28T08:00:00.000-07:00

Kale, olive oil, salt, pepper, grated Vermont cheddar, Jo's {urban} farm fresh eggs.

Grilled Halibut.

2011-07-26T08:00:00.000-07:00

Mango salsa: mango, red pepper, jalapeño, red onion, lime juice.

Superfood.

2011-07-19T20:38:00.000-07:00

Kale, olive oil, {sea} salt & {cayenne} pepper, honey, lemon juice, mango, red onion, sunflower seeds.

Honey-Mustard Salmon.

2011-07-19T19:54:00.001-07:00

Six ounce salmon fillet, stone-ground & Dijon mustards, honey, sherry, red onion.

Summertime Sweet Potatoes.

2011-07-16T08:16:00.001-07:00

Sweet potato, black beans, tomatoes, sour cream, guacamole.

Summertime Sangria

2011-06-08T12:06:00.000-07:00

I had some of the best sangria when I was in Spain a few years ago. I couldn't wait to come up with some of my own recipes and share them with friends and family. Here are two of my favorites, which I love to serve on warm summer evenings. ¡Olé!

Melissa's Sangria de Cava

This sangria is like a champagne punch. It's delightful at brunch or during a cocktail hour served with light hors d'oeuvres.

Ingredients:
1 lemon, 2 limes, and 1 large orange, sliced thin
1/2 cup sugar
1/4 cup Cointreau
1/4 cup brandy
1 bottle cava, chilled
1 cup no-pulp orange juice (better yet, fresh-squeezed if you can)
1 can lemon-lime soda, such as 7-Up, chilled

Directions:
Combine fruit, sugar, Cointreau and brandy in a small bowl. Cover and refrigerate for at least four hours or overnight. In a pitcher, combine the marinaded fruit, orange juice, lemon-lime soda, and cava. Stir together and add ice cubes (for fun, I froze large strawberries in an ice cube tray and added those for more color). Serve immediately.

Melissa's Traditional Sangria

This full-bodied, traditional sangria goes down cool but warms your insides fast. Pace yourself!

Ingredients:

1 lemon, sliced thin

1 lime, sliced thin

1 orange, sliced thin

1 green apple, cubed

1 red apple, cubed

1/4 c. plus 1/8 c. sugar

1/3 c. plus 1/4 c. brandy

1/4 c. plus 1/8 c. Cointreau

3 liters red wine, well-chilled (a full-bodied Rioja is preferable)

Directions:

Combine fruit, 1/3 c. brandy, and 1/4 c. Cointreau in a large bowl. Cover and refrigerate for two hours up to overnight. Add 1/8 c. sugar to the fruit and combine well. Transfer fruit (and any juices in the bowl) to a punch bowl. Add wine, 1/4 c. brandy and 1/8 c. Cointreau. Serve chilled.

Note: I recommend freezing an ice cube tray with the same wine you are using for sangria. These 'wine cubes' ensure a fresh chill to your drink without watering it down.

Happy Birthday, Melissa. (From Melissa.)

2011-03-15T20:18:00.000-07:00

Dear 29 year-old Melissa,

What a year it's been for you. Not that it's been bad...just a challenging, intense one. You've spent so much time thinking through your priorities, investing in your emotional health and relationships, and trying to make wise decisions.

Most recently, you enrolled in graduate school and finally took the plunge on a dream deferred for many years. It wasn't an easy decision, but I'm so proud of you for going for it. Of course, it feels easier and more exciting when you have a wonderful Home Team cheering you on, and I know that has made it even more meaningful for you.

I'm proud that you didn't push yourself to check e.v.e.r.y. item on your list even though the OCD part of you really wanted to but instead, embraced unexpected moments as they came your way. Maybe sometime soon you can finally make your way to The Bean, but it was more important that you grabbed dinner with new friends at Longman & Eagle that night a few months ago than it would have been stay at home and work on that scrapbook.

I think it's amazing that you spent your last weekend in your 20s with a group of women who inspire and challenge you to be more thoughtful, more adventurous, more authentic. It was so generous of your aunts and mother and many friends to fly from around the country and for local friends to make the time for a fantastic night on the town and subsequent slumber party. Some of their toasts were absolutely hysterical, others were more like roasts, still more induced tears. You are so gifted with beautiful, intelligent, generous, friends who will cry with you...or laugh with you until you're both crying. It is so important to have girlfriends who will walk beside you through the uncertainty and insecurities of your 20s and even more important, I think, to have friends who will settle with you into your 30s.

This year you have a lot ahead - some things that you are already anticipating, like a full schedule of classes, your first 5k, and your five-year wedding anniversary. It's the moments you can't anticipate, though, that will mark you the deepest and that you will feel the strongest...that's something you've learned about yourself. It's a good thing you have such a deep faith and wonderful support network to see you through those joyful surprises as well as difficult trials.

I hope the years ahead are good to you, and that you are good to them. Happy birthday!

- 30 year-old Melissa

Wish List.

2010-12-30T11:17:00.000-08:00

Confession: I can be a wee bit of a whirling dervish in the kitchen. I find my own rhythms, have my (very set) opinions about preparation, knife selection, and improvisation, and generally find it to be good alone time (also, I like to hold solo dance parties while I'm cooking).

In an effort to make our mealtime a shared effort, though, I recently proposed to the Hubs that we work together to choose and prepare one new recipe a month. As is often the case with my wild hair ideas, we'll see how long this lasts...but in the meantime, I'm already getting my recipe wish list started! Do you have any suggestions we should add to the list?

Fajitas photo public domain by Scott Bauer/ USDA ARS Image Library

Summer Soulstice.

2010-09-16T06:59:00.000-07:00

This summer, The Hubs treated me to a weekend away, all by myself, so I could unplug and recharge. I needed that time more than I realized and had a wonderful couple of days. I spent lots of time reading, journaling and praying, took a long bubble bath, slept in, and enjoyed a beautiful day at the Anderson Japanese Gardens. It was such a treat to have a few days to rest and reflect, I think it will become an annual tradition!

That's a Wrap!

2010-07-13T15:55:00.000-07:00

As the summer has unfolded, I've been craving fresh, crisp ingredients and have been noticing more thoughtfully how my food choices affect my energy and the way I feel. I decided make-your-own wraps would be a perfect early-summertime dinner and chose a Mediterranean theme to incorporate some of my favorite ingredients. Not only were the wraps tasty, they also allowed The Hubs and I the opportunity to get creative! Leftovers made for perfect Greek salads the next day. The fun, of course, is that you can mix and match whatever ingredients work for your family and come up with all kinds of different themes. I'd love to hear what you'd put out on the table for make-your-own wrap night in your home.

Mel's Make-Your-Own Mediterranean Wraps

Spinach tortillas

Grilled chicken breasts, cubed

Shredded carrots

Kalamata olives, sliced

Tomatoes, diced

Roasted red peppers, sliced

Romaine lettuce, torn

Red onions, sliced

Feta cheese, cubed

Couscous, cooked

Cucumbers, peeled, seeded and cubed

Olive oil, red wine vinegar, salt and pepper, to taste

Combine any and all ingredients in a tortilla and enjoy!

Sum- Sum- Summahtime.

2010-07-09T10:48:00.000-07:00

This summer came in on tiptoe, timidly trying to decide if it was going to be sunny or rainy, hot or cold. The season has now firmly established itself in a rhythm of heat and humidity with cool evening breezes, but a few weeks ago, things were still up in the air and I'd had enough of it. Chill or no, we were eating al fresco! I threw on a cardigan, grabbed some meat and potatoes, and set out for the patio.

I made a recipe that hearkened back to my personal chef days and was a favorite among my clients. As is often the case when cooking is your profession, I'd only taste-tested this recipe and never made a proper meal of it for myself. The time had come, and we weren't disappointed.

I hope wherever your summer adventures have taken you, they've involved some good cooking. Tell me, readers - what are some of your favorite summertime recipes?

Grilled Flank Steak and Sweet Potatoes

Flank Steak

Serves 8

4 pounds flank steak
1/2 c. olive oil
1/2 c. soy sauce
1/2 c. worcestershire sauce
2 tablespoons brown sugar
3 green onions, sliced (both green and white parts)
2 tablespoons cilantro, roughly chopped
1 teaspoon kosher salt
1 teaspoon coarsely ground black pepper
3 large cloves garlic, minced
juice of 2 limes

3 tablespoons red wine vinegar

In a large Ziploc freezer storage bag or in a glass bowl, combine all ingredients well. Refrigerate (if using a freezer bag, remove air before sealing and place in a shallow bowl to catch any leaks that may occur; if in a bowl, seal well with plastic wrap) from at least three hours to overnight.

These steaks are best served medium-rare (check out this great guide to meat doneness if you need some pointers).

When the steak has cooked to your preference, remove from the grill and place on a cutting board. Cover with aluminum foil and let rest for 10 minutes. This allows the meat to absorb the juices fully. The meat will continue to cook internally - another reason to yank it off the grill before it overcooks.

Cut the steak into thin slices, against the grain, and at a slight angle.

Grilled Maple Sweet Potatoes

Serves 4

2 large sweet potatoes (skin on), cut into thick wedges

1 c. maple syrup

1 clove garlic, finely minced

A few dashes cayenne pepper

1 green onion, sliced (both green and white parts)
Sea salt and freshly ground pepper, to taste

Place all ingredients in a large Ziploc bag and allow to marinade for up to an hour. Place potato wedges on a hot grill and turn once for a total cook time of approximately 7 minutes. Season with sea salt and freshly ground pepper.

Welcome Back!

2010-06-23T17:49:00.001-07:00

Welcome back to my little blog. Won't you come in for a visit? It's been a while - more than a while - but it's been good and healthful to be so fully engaged in living life and not so concerned about stopping in the middle of a recipe to snap the perfect picture.

It's been busy, too; at work, with family obligations (weddings! babies! graduations!), and as I've been checking more items off my twentynine in twentyten list.

I signed up this spring to host a small group of women at my home twice a month for Bible study and it turned out to be one of the richest experiences of my life. What a fantastic opportunity to get to know some really wonderful people, to learn from them, and to discuss a book that had us all thinking critically about our priorities.

All in all, it's been a lovely couple of months. The Hubs and I have gone on a few sweet dates, celebrated a fun night with friends, and I went on a wild tear to simplify our belongings (starting with our closet and ending with our attic). Sometimes I've cooked, sometimes I haven't. I had the opportunity to sing in a concert with several talented people. We've planted our dear little garden and are looking forward to savoring its bounty soon. I'm enjoying this summer, though it feels as though it's already flying by.

What have you been up to this summer? Do you have anything on your calendar that you're particularly excited about?

29 - 23 = FUN!

2010-04-09T13:03:00.000-07:00

Because my husband knows me deeply and loves me with all his heart, he bought me the sweetest and most romantic gift I could have asked for this Valentine's Day:

The Cuisinart CFO-3SS Electric Fondue Maker. If you don't already own a fondue pot I can't recommend this one enough. It's electric! Non-stick! And big enough for a crowd!

The moment I unwrapped my gift, I knew we had to have some friends over for a fondue party. Since we've been telling several of our couple-friends they HAD to meet each other "sometime", we figured this was the perfect chance to get them all together and make it an interactive evening. Our "Fondue is FUNdue! Potluck" was launched, and an Evite sent out.

Each couple was invited to bring their fondue pot (one couple without a fondue pot was invited to bring extra ingredients to dip) and either cheese or chocolate fondue with all the fixings, plus a bottle of wine to share. It was so much fun to see what other people had come up with (and equally fun to watch half the dirty dishes march out our door with their owners at the end of the nigh)t.

Two couples brought Ghirardelli recipes, though they were each a bit different. I have never tasted anything as divine as the Milano cookie I dipped in the dark chocolate fondue Ann-Marie and Dave made that night...except maybe the gigantic strawberries Mandy and Don brought on their platter.

Another couple brought a cheese fondue that combined Gruyère and caramelized shallots. It was so good, I swooned. Several times. I may have groaned at one point.

And me? Well, I made a Rachael Ray recipe that turned out pretty great, if I do say so myself. I took her advice and grilled up some bratwurst, which made for a nice hearty addition to our platter of "dippers", as well as plenty of crusty bread.

Not only did I get to cross another item off my twentynine in twentyten list, but we had such a fantastic time with some of our very favorite couples. I hope it's not the last time we're all together in one room. Judging from the ideas we threw around that evening for future gatherings, my guess is that it's only a matter of time.

What have been some of your favorite get-togethers with friends?

twentynine minus eight.

2010-03-24T12:20:00.000-07:00

You all have been so thoughtful to send me sweet birthday wishes and encourage me as I work through a list of twenty-nine goals for this twenty-ninth year of life I've entered. Several of you must have far more patience than I could ever have imagined, because I've received multiple offers to teach this girl who's all thumbs how to get down and dirty with knitting needles, crochet hooks, and scrapbook kits. Thank you! My heart is full and happy to know that I have such support on my journey to try new things in this new year.

Since a few of you have asked how the list is coming along, without further ado, I bid you my first scratched-off item!

#8: Dine here.
For no other reason than the fact that every time I drive by it I say,
"I want to eat there sometime."

The bright lights of Carnivale have long attracted me, and it doesn't hurt that my dear friend Anita could go on for hours about how it's her favorite restaurant in Chicago. I decided to make reservations for my dad and stepmom, the Hubs and I for my birthday dinner. What better way to celebrate my birthday than over a cocktail and great meal with a few of my favorite people, all while accomplishing a goal from my list?!

We started with cocktails at the bar. I'm sure our bartender was amused when I opened the birthday gift my dad and stepmom presented to me: a new addition for my growing Global knife set. Nothing like a gal with a knife in one hand and a Carnivale Martini in the other!

After moving to our table we decided to share a guacamole appetizer. Unfortunately, that filled me up enough that I couldn't imagine ordering an entree, and it's a good thing I didn't; I could only finish half of the appetizer I ordered as my meal! Thankfully, the other half of my ropa vieja was a perfect tidbit the next day. Our waiter was kind enough to bring a (complimentary) slice of ice cream cake that we split four ways for dessert: a tower of guava, pistachio, and mango ice creams layered with chocolate ganache and drizzled with chocolate. Don't ask me where I found room for it in my stomach, because by that point I needed a wheelbarrow to roll me out to the car.

It was definitely a night of splurging, but I think there are a few ways to make a trip to Carnivale a bit more budget-friendly for those watching their wallets yet seeking a fun night on the town:

1. Go with a group for appetizers. Share them all.
The portions are generous and there is such a variety of options on the menu. Rather than ordering a $30 entree, try lots of small bites by sharing with friends!

2. Split a bottle of wine rather than ordering multiple cocktails.
Our drinks, delightful as they were, doubled our bill. Next time I go, I'll probably be more mindful of what I choose from the bar menu or split a bottle of wine among my tablemates.

3. Go for lunch instead of dinner.
The options on the lunch menu at Carnivale are boundless and filling, and even a few dollars' difference here and there between the lunch and dinner menus can add up to a lot. Plus, you can go home and make a pitcher of sangria in the comfort of your kitchen at half the price.

It was fun to try a new restaurant and especially one I'd wanted to visit for so long. Even better, though, was my company around the table and the feeling that this year, I'll be taking a stab at doing the things I so often talk about doing but for one reason or another push aside.

Here's to twentyeight more goals to go!

twentynine in twentyten.

2010-03-11T09:55:00.000-08:00

28 wasn't exactly the best year of my life, but nonetheless, it has been part of my journey and for the lessons I've learned in this year, I'm grateful. I'm even more grateful, though, that I am turning twentynine in 2010. A fresh new year. I pray that bright and lovely moments will be strung through the days and months ahead like happy little twinkle lights. I hope that I learn deep lessons, take great strides, and spread joy and love to others. In celebration of this new year, I recently sat down and did two of my very favorite things on earth:

1. Set goals
and
2. Compiled them in a list

and have typed them up here, for your viewing pleasure:

1. Knit/Crochet/~~Sew.~~

{Learn to do any or all of the above. Or at least ~~try.~~}

~~2. Be on time for something. ANYthing. Just once.~~

3. Explore my fine city {and the areas surrounding it} a lot more. ~~Do fun things.~~ ~~New~~ ~~things.~~ Starting here. And ~~here~~ and here and here.

~~4. Travel to NYC to see my family.~~

5. ~~Paris.~~

Because rescheduled FOUR times. S’il vous plaît.

~~6. Join a gym.~~

~~7. Use gym membership.~~

8. Dine here. For no other reason than the fact that every time I drive by it I say,
"I want to eat there sometime."

~~9. Volunteer.~~

{I already read with a little girl at a local school every other week,
but I would love to do something more.}

10. Go to the doctor.
I know this sounds ridiculous. But my fear of needles has kept me away for YEARS.
It's time to take a deep breath, be brave, and get in there.

11. Start a scrapbook.

~~12. Make~~ ~~crème brûlée. Note to self: Buy a culinary torch.~~

~~13. Create a budget.~~
{Stick to budget.}

~~14. Breathe deeply.~~

15. Make Grandma's pasteles.

~~16. Organize my photographs/craft supplies/stationery nook.~~

{There is a reason I'm giving myself a year to accomplish this task.}

17. Finish (er, start and finish) our wedding album.

~~18. Learn to make a (really good) martini.~~

19. Learn French. Really. Or at least ~~give it a stab.~~

~~20. Take a candlelit bubble bath. Or ten.~~

21. Get a massage.

Does a facial count? She massaged my arms and legs...

~~22. Go to The Second Cit y.~~

23. Host a party.

{~~A tea party~~

or a
~~fondue party~~
or a
~~movie night party~~
or
a
fancy-pants dinner party.}

24. Reinstate The Brunch Club to its original glory.
PENDING.

~~25. Go camping.~~
POSTPONED due to this.

26. Wear a bathing suit.
{And try not to be too critical.}

~~27. Kiss The Hubs more. Dip-me-backwards-like-we're-in-an-Old-Hollywood-movie type kisses.~~

~~28. Send more handwritten letters and just-because cards.~~

~~29. Think of one thing I am most grateful for each day.~~

Well, at least every other day.

Have you been setting any goals lately?

Marching On.

2010-02-28T19:47:00.000-08:00

March first. The first day of a new month. New. Fresh. For many reasons, in many ways, I feel like I have a new lease on life. A fresh start.

The Hubs and I recently went out on a date night. A real and authentic one with cocktails and linen napkins and everything.

With my birthday just a few weeks away, I've been working on a list of goals that I'd like to tackle in the next year.

I've been thinking a lot about my health and how I might focus on improving it.

After the chaos and emotional turmoil of the last few months, I feel like I missed celebrating a New Year and all its glories. So I'm making March 1 my New Year, and I'm excited for what lies ahead.

(Also, am grateful for my faith, which brings clean-slate opportunities that make every day a New Year in its own right.)

It's a new dawn, it's a new day, it's a new life for me.

Need a healthy recipe to get you back on track two months into your New Year? I love Ellie Krieger's Balsamic Chicken with Spinach, with just a few little tweaks.

Balsamic Chicken with Baby Spinach

Serves 4

Ingredients
1 tablespoon olive oil
4 cloves garlic, chopped
2 8-oz. boneless, skinless chicken breasts, halved (I use tenderloins)
(Rinse, pat dry, and season liberally with salt and pepper)

8 oz. baby spinach
2 tablespoons balsamic vinegar
1/3 c. low sodium chicken broth
1 cup sun-dried tomatoes
2 cups couscous, cooked

Directions

Heat a large saute pan over medium-high heat. Add the olive oil and heat through. Add the garlic and cook for 1 minute, then add the chicken and cook about 4 minutes per side (until juices run clear). Remove the chicken and set aside. To the same pan, add the spinach and cook just until wilted, about 1 to 2 minutes. Remove from the pan and set aside in a separate dish. Lower the heat to medium. Add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the sun-dried tomatoes, bring to a simmer and cook 3 to 5 minutes.

Place some couscous in each bowl. Top with the spinach, chicken and balsamic-tomato sauce.

K-L-E-L-D-L.

2010-02-11T11:48:00.000-08:00

Right now it's the sweetest little comforts that mean the most.

A night with no plans.

Melody Gardot.

Candles and twinkle lights.

Moose Munch.

A game played on our teensy little Travel Scrabble board. I used to think it was ridiculous that we didn't own a regular one. Then our cat jumped on the table, pushed our little Travel Scrabble board onto the floor, and every last tile stayed in its place. A thing of beauty, that little board.

2010-01-31T08:06:00.000-08:00

It's hard to believe that my sweet mother-in-love left this earth one week ago today.

I woke up this morning in my own bed for the first time in seven days and instead of feeling excited or even grateful, I felt sad. Being home means that life is beginning to move forward without her, and I fear what that looks like.

There have been, of course, moments of great joy as we laughed around the kitchen table with family. There have been moments of hope as I looked into the eyes of my nieces and nephews, who will carry her in their hearts and make us all proud in the days and years ahead. I've never been closer to The Hubs' brothers and sister-in-law than now, and it brings deep wells of comfort. Friends have brought food, wine, cards. We've received more calls and text messages than we can keep up with. We have been sustained and uplifted through prayer. Truly, we are blessed with wonderful community.

But today the missing her is deep, and so I sit with the grief and acknowledge it.

Vocatus atque non vocatus, deus aderit (Bidden or not bidden, God is present).

2009-12-27T19:40:00.001-08:00

Dear Cancer,

I hate you. I hate the way you bring tension and chaos and worry and pain.

I hate the way you bring tears and anger and stress and grief.

I hate that every good day is followed by two bad ones.

I hate that while I should be enjoying the good days, I find myself bracing for what lies ahead.

I feel like I'm not doing enough and then at other times feel like I'm doing too much in ways that interfere more than help.

I worry about what will happen in a week when The Hubs and I will have to leave our dear loved one and return to home and work.

And yet I trust God. Maybe some find this faith to be blind or naïve. I find it to be, as one pastor has called it, a peace that makes no sense. And it doesn't make sense. Nothing right now makes sense.

So screw you, cancer. You can try as you may to bring me to my knees, but that's where I'm at my strongest.

For Worse. In Sickness.

2009-12-14T16:12:00.000-08:00

Someone asked the other day what on earth has happened to my blog.

I heaved a sigh.

2009 has happened to my blog.

2009 has happened to me.

I guess the blog has been quiet because as I've spent the last few months grieving, launching myself headfirst into a new job, and generally trying to keep my head above water, I haven't had much to say. I don't know that I will have much more to say in the months to come.

Up until last week, I thought we'd wrap up 2009 with a bang and forge into a bright new year full of bright new possibilities. But we won't. Instead, our family will take a collective deep breath and forge into some new challenges. A friend of mine the other day said, "This is what 'for worse' and 'in sickness' looks like. These are the days when you exercise your marriage vows and hold on to love and your family for dear life."

So today, I just thought I'd say... hi. I hope you're well. If you're not well, I hope you're able to find some peace in the midst of it. And whether you have family that are friends or friends who are your family, or if you're lucky enough to have both, I hope that today you'll let them know how much you love them.

"Our most basic instinct is not for survival, but for family. Most of us would give our own life for the survival of a family member, yet we lead our daily life too often as if we take our family for granted."
- Paul Pearshall

Once Upon a Menu.

2009-10-28T14:04:00.000-07:00

Back in the day, some girlfriends and I decided to share resources with one another by way of monthly menus. We were able to swap recipes as well as ideas for planning ahead, saving a bit of money, and balancing busy schedules with healthy mealtimes. It was great.

Then I quit my full-time job to start my own business. A business in which I cooked for other people. For a living. I wound up casting aside any efforts at organizing my own life (and lacked any energy to cook after getting home) in favor of bringing home extra batches of whatever my clients were requesting. Also, as long as we're being honest, I ate a lot of junk (and welcomed some extra pounds I would desperately like to shed).

After a few months at my new job, I'm ready to usher balance back into my life. I've missed my early-morning quiet times, scheduled workouts, laundry and cleaning schedule, and - yes - knowing what will be on my dinner table on any given day of the month. Yes, I realize this makes me sound like a control freak (Would you believe me if I told you it helps me to relax when details like these are in order?). Anywho...

I'm curious, bloggy-friends: Do you have a method for crafting meals in your home? Do you prefer to plan ahead or fly by the seat of your pants?

If you're interested, curious or just plain bored, you can view our November menu here.

Of France and Onions.

2009-10-16T20:55:00.001-07:00

With only two months (!) before our long-awaited trip across the pond, I thought an appropriately-themed evening at home would be a great way to kick off the weekend. Indeed it was: while onions caramelized on the stovetop for over an hour, Pinot Noir magically emptied itself from our glasses and Coralie Clement soothed our weary souls.

Ah, Friday nights.

Melissa's French Onion Soup
Adapted from Anne Burrell's recipe, found here.

7 large sweet onions
Extra-virgin olive oil
7 teaspoons unsalted butter
2 teaspoons sugar
Salt & Pepper
2 quarts beef stock
7 oz. dry sherry
One bundle thyme
4 bay leaves
1/2 lb. Gruyère, grated
1 loaf Sourdough bread, cut into thick-ish slices

Peel the onions and cut in half. Cut off root and stem ends and thinly slice the onions lengthwise. Place the onions in a large, heavy-bottomed pot and add the butter and several tablespoons of olive oil. Stir well to coat the onions. Cover the pot and allow the onions to sweat for about 15 minutes. When you open the lid, they should have reduced quite a bit and released a fair amount of water. Sprinkle the onions with the sugar and a little bit of salt. Turn flame down to low and let the onions cook for about an hour more, stirring frequently. (Rule of thumb when caramelizing onions: Leave them be enough so they brown, but not enough so they burn.)

By the end of an hour the onions should be considerably smaller and very brown. Add sherry to deglaze the pot. Also add the thyme, bay leaves, and stock. Add a pinch more salt and some pepper. Bring to a boil, then reduce heat and simmer for 45 minutes. Taste and if necessary, add another small sprinkle of salt (but keep in mind the cheese will add saltiness as well).

Preheat broiler. Meanwhile, toast or grill the bread slices. Fill ovenproof crocks 3/4 of the way with soup, and add 1-2 toasts in each bowl. Top with grated Gruyère. Place crocks under the broiler to melt the cheese and make it brown and bubbly, about one minute. Serve immediately.

Tots in a Pot.

2009-10-12T15:03:00.000-07:00

My new job has had my schedule tied up something fierce, mainly because I started at the height of our office's annual busy season. Thankfully, the week of events I am responsible for overseeing went quite well and I even had fun to boot. I am humbled by the fact that every two weeks I receive a paycheck while so many people are looking for work, and that I am surrounded by a creative, intelligent team led by a wonderful example of a boss.

(Wow. Someone cue the Hallmark music.)

Ahem. At any rate, once the dust settled on our tables, chairs and balloons, I found myself facing a pile of receipts for take-out and delivery meals eaten during late nights at the office. I wanted to get back into the kitchen, but lacked a lot of energy with which to make an impressive meal. Enter Tater Tot Soup, possibly the least healthy dish I've ever made in my entire life. No, really. It consists of a stick of butter, some milk, sour cream, cheese, and a bag of tater tots. Oh, and don't forget some good old fashioned bacon crumbled on top. Easy? Yes, but I wondered as I crawled into bed that night whether I'd awake the next morning or die of clogged arteries. Thankfully, I'm alive to tell the story and confess I've even had a cup or two (or five) of leftovers...but this comfort food won't likely make another appearance in our household for a loooong time.

Do you have a favorite dish that is on your cardiologist's "Do Not Touch" list?

Working 9 to 5.

2009-08-12T11:14:00.000-07:00

I've been on a break from blogging, in case you couldn't tell. I've also, it appears, been on a break from living. If I'm not cooking for clients, I'm at my other job. If I'm not working at all, I've been wallowing. It's been a rough summer, in case you're new around these parts. I dealt with grief that came over me in waves. A client informed me they wouldn't be able to renew their contract and I nearly had a meltdown. I came to the realization that I was going to have to significantly restructure my business and ultimately, made the decision to begin looking for a 9-5 job...but knew I didn't want just any job.

In many ways, it was like experiencing a second measure of grief. I know in my gut that the economy is the biggest reason why business isn't thriving for me right now, but I feared that all the fine folks who encouraged and supported me as I launched my business would be disappointed in me. That I would look like a big fat failure. I hoped beyond hope that I would find a job with a schedule that could accommodate the occasional special event so I could still cater a bit on the side. I was bolstered by a dear friend who looked me in the eye, took me by the shoulders, and said, "No matter what else happens in your life, you struck out and pursued a dream. That's far more than lots of people can say for themselves."

The plus side, of course, would be a stable schedule, steady paycheck, and h.e.a.l.t.h. i.n.s.u.r.a.n.c.e., can I get an amen. But where to look? Everywhere I searched seemed to leave me feeling worse and worse about my qualifications - or lack thereof. I finally found a job I thought would be a perfect fit (and for which I thought, in all humility, I would be a shoo-in), and never heard back. The despair I felt was unrivaled to anything I've experienced in recent years. After the last few months, as I told a friend just a few weeks ago, I just. needed. something. good to happen.

And yet.

Through it all I knew everything would turn out okay. For reasons I'm unable to articulate, I trusted that God was beside me through my darkest hour(s). I waited. I prayed. I hoped. Occasionally, I freaked out. Then a friend called and suggested I look at a recent job posting in my area. It would draw on my experience in event planning, is only a mile from my house, and would be a stable job with benefits. I nearly ran to drop my resume off...and then waited. And waited. And waited.

Until. . .

Last week I was called to interview for the position and yesterday, was made an offer which I gladly accepted. In some ways it is bittersweet - setting aside hopes I'd had for my business to thrive and flourish - and in others it is a tremendous weight off my shoulders. I'll still be able to accept special event catering gigs as I'm available, so all is not lost. In fact, a few of my clients are still eager to have me cook once in a while for them, which is very flattering.

I'm jumping right into things with a big event just around the corner at my new job - in fact, as I wrap up at The Big Green Coffee Machine and start working in my new office on a part-time basis over the next two weeks, I will be working the next eighteen days straight.

It's a new season. I feel a great sense of hope and renewal. And that tastes pretty good.

Celebratory Sangria de Cava

Ingredients:
1 lemon, 2 limes, and 1 large orange, sliced thin
1/2 cup sugar
1/4 cup Cointreau
1/4 cup brandy
1 bottle cava, chilled
1 cup no-pulp orange juice (better yet, fresh-squeezed if you can)
1 can lemon-lime soda, such as 7-Up, chilled

Directions:
Combine fruit, sugar, Cointreau and brandy in a small bowl. Cover and refrigerate for at least four hours or overnight.

In a pitcher, combine the marinaded fruit, orange juice, lemon-lime soda, and cava. Stir together and add ice cubes (for fun, I froze large strawberries in an ice cube tray and added those for more color).

Serve immediately.

Grande, No-Water Chai with...Chicken?

2009-06-30T10:58:00.000-07:00

That's right, kids, you read it here first:

I'm working up a new recipe.

For chicken.

Chai Chicken.

I know where I want to take it - at least on its first go-round - but am dying to know how you would whip up such a dish given these two ingredients. A little Iron Chef inquiry, if you will. Weigh in and, if the mood strikes, maybe I'll give your idea a whirl!

Also, please oh please click here to help me win a Madsen. Because carting home groceries has never been more stylish.

It's Hard to Rely on My Good Intentions.

2009-06-23T14:05:00.001-07:00

I have something to add following my list of "Nots" from last week. No, it's not any more one-liners, although trust me, I could share several more (as in, please tell me you DID NOT just ask what kind of birth control we use so you can avoid it).

No, what I've been thinking about is a bit more gracious than ranting about the things people say. It's this: in the spur of a moment, when you don't know what else to say, when it's uncomfortable or when you are wrapped up in your own pain for that person, what is said is often not absorbed in the way it was intended.

I know that.

And so I'm sorry if I sounded petty, or if you got upset because you, too, have said something that tasted a lot like a boot in your mouth when what your heart meant was, "I'm sorry. I cannot imagine the pain you are feeling right now."

The truth is, I've been there. I've said things that surely hurt others. What I meant to do with my last blog post, though (and think I've accomplished, based on your many very educational comments and e-mails), was open a dialogue on how we can be more sensitive to what those around us may be going through.

People mean well. I know they do. So even though it is emotionally exhausting to try and see through the comments and remember that people truly are heartbroken with us and for us and that they wish they could lessen our pain by offering us perspective, I try to extend grace. I need to remember when someone opens their mouth and says something that takes my breath away like a sucker-punch to the gut that it's an opportunity for me to say something gently to them about how much their comment hurt rather than pretending it doesn't matter and bottling it up.

I guess that's what this journey is all about. Becoming humble. Learning. Extending grace. Apologizing for insensitivities of my own. And taking each day as it comes.

In barely-related news, I had completely good intentions when I recently made a recipe based on Ina's Roasted Shrimp and Orzo. Told some friends that the leftovers could be put in the freezer for future use. What was I thinking?! The orzo turned to mush and the shrimp became gummy. Sigh...we all make mistakes, I suppose, but I felt badly that I'd ruined their meal.

On a positive note, this dish (served fresh, of course, NOT FROZEN) will be my new go-to menu item for summer. Light, protein-filled, and served cold? It doesn't get any better than this:

Mediterranean Orzo Summer Salad

Ingredients:
1 lb. peeled, deveined shrimp (I buy them frozen because hello? We're in a recession, people)
1 lb. orzo pasta, cooked 4-5 minutes so it is al dente
1 large cucumber, peeled and seeded, cut into large cubes
1/4 red onion, cut into incredibly thin ribbon-slices
1 pound feta cheese, crumbled
Good-sized handful of fresh dill, roughly chopped
4 scallions, chopped (both green and white parts)
1/4 lb. kalamata olives, pitted and cut in half
Juice of two lemons
2 tablespoons champagne or white wine vinegar
Approximately 1 cup good-quality extra-virgin olive oil (eyeball it)
Coarse salt and fresh-ground pepper

Combine all ingredients in a large bowl. Serve at room temperature or chilled; this dish is a great one to prep in advance and stick in the fridge until mealtime. Perfect for warm summer evenings and especially delicious with a chilled glass of white wine.

Bon Appétit!

Nots in My Stomach.

2009-06-17T14:15:00.000-07:00

My Unofficial, Unsolicited List of

Things You Should Not Do:

1. Tell a woman who has just had a miscarriage that it isn't as difficult for her because she and her husband hadn't been trying to get pregnant.

2. I realize this is a sensitive one, because this statement is always from the most hopeful, well-intentioned place in people's hearts. It's just that it can be really hard to hear. So I'm just going to put it out there and say... Do Not: Tell said woman that she will have a baby someday. When she is wrapped up in her grief and fear of what this miscarriage might mean for future pregnancies, she is acutely aware of the fact that this could mean she may not be able to bear children. Yes, the odds are "promising". But they are not absolute, and they may not apply to her, just as they don't apply to the number of women who struggle with infertility.

3. I know you did not just ask me if we are "trying" yet.

3. Do not - and I repeat, DO NOT - use your cheap-o melon baller to scoop the pits out of peaches. Oops.

Summery Grilled Peaches
Serves 2

2 large, ripe (but not soft) peaches
2 tablespoons brown sugar
2 teaspoons cinnamon
1/2 c. orange juice
2 oz. rum, optional
Vegetable oil
4 sprigs fresh mint
1 pint vanilla ice cream

Rinse peaches, then cut in half along the seam and remove pits with a sturdy melon baller or sharp-edged spoon. Preheat your grill (or stovetop grill pan) to high.

In a small saucepan, combine brown sugar, cinnamon, orange juice, and rum. Bring to a boil, then lower heat and simmer until sauce becomes syrup-y.

Brush the flesh of the peaches with vegetable oil, then place, flesh side down, on grill for 4-5 minutes. Brush the tops of the peaches with vegetable oil and flip over on the grill for an additional 2-3 minutes.

Remove peaches from grill and serve in bowls with scoops of vanilla ice cream. Garnish with mint sprigs. Pour the syrup over the peaches and ice cream and serve immediately.

(Any "do nots" on your list? I'd love to know what they are so I can be more thoughtful next time.)

Moving Forward, Gingerly.

2009-06-12T08:16:00.001-07:00

I don't think there are words to express how deeply I felt each of your comments after my last post. "Humbled" doesn't touch the surface; "grateful" doesn't seem, well, great enough. But I was humbled, yes, and grateful; moved by shared stories and saddened that some of you have had to walk this road in your own way; encouraged; uplifted; richly blessed by promises prayer and words of strength.

I never intended for this blog to become a personal forum, just a fun place to post foodie-related snippets, which is perhaps the reason why everyone's responses have overwhelmed my soul so much. I appreciate that you've given me the space to share my story, which I may continue to do in fits and starts as I take things one step at a time. No matter what, though, you'd better believe that I Love the Kitchen will continue to be your one-stop shop for recipes and food reviews.

Speaking of recipes. . .I've decided recently that I want to get back into the practice of posting them more frequently. I've been experimenting with new ones and would love to get your feedback. Besides, I'm feeling less and less that the advice given to me last year to keep my recipes private is relevant anymore. Just as we invite people to share what we've prepared for them around our dinner tables, I'm grateful that you come to this blog and miss sharing such an important piece of myself with you.

On that note, I'll leave you with a recipe I've just recently added to my repertoire. After calling a good friend a few weeks ago and asking if she could recommend something comforting for a bad day, she recommended a soup she discovered in Everyday Food awhile back. It's soothing yet nutritious, so you don't have to feel bad going back for seconds, and the added bonus is that it's freezer-friendly (if you have any left over).

I've put my own twist on the original recipe, and hope that if you choose to make it for yourself you'll enjoy it, too.

Carrot-Ginger Soup
Serves 8

Ingredients
3 tablespoons olive oil
2 medium onions, chopped
2 1/2 lbs. carrots, peeled and chopped
4 medium sweet potatoes, peeled and chopped
2 tablespoons fresh ginger (approximately a 1 1/2-inch segment), peeled and finely diced
4 cups low-sodium chicken stock
4 cups water
1 cup unsweetened apple juice
1 teaspoon curry powder
2 tablespoons maple syrup
2 tablespoons brown sugar
2-3 tablespoons fresh lemon juice
Kosher salt and freshly ground pepper, to taste
1/2 cup heavy cream
Fresh chives, finely chopped, for garnish (approximately 4 tablespoons)

Directions
Heat oil in a large soup pot over medium heat. Add onions and stir occasionally until translucent (approximately 5 minutes). Add carrots, sweet potatoes, ginger, broth, and water. Bring to a boil, then reduce to a simmer and add apple juice, cayenne pepper, and curry powder. Simmer for approximately 20 minutes, until vegetables are tender. Using an immersion blender, puree soup until it is very smooth (if you don't own an immersion blender, you can process the soup in batches in a food processor. Need a recommendation for a food processor? Check this out).

Add brown sugar, lemon juice, and salt and pepper to taste. Stir well and simmer an additional 2-3 minutes before turning off heat and stirring in the cream. Ladle soup into bowls and garnish with chives.

Carried Away.

2009-06-04T18:22:00.000-07:00

Four weeks ago today, on a perfectly beautiful Mother's Day, Hubs and I went to church. On our way out of the building, someone turned to me and said, "Happy Mother's Day!" before quickly correcting herself by saying, "Oh - wait. You don't have kids yet. Well, happy 'Someday' Mother's Day!" I smiled and nodded as I walked to the car, trying to contain a grin as I put my hand on my stomach. Someday sooner than you realize, I thought to myself.

It had been just a few weeks since that all-important second line appeared on a test I'd taken late one night (and the seven or eight tests that followed immediately after). We'd only begun to process the shocking and exhilarating news that we'd be parents by the year's end. And by "process", I of course mean, "look at each other in bewilderment and talk frantically about the million things we didn't feel remotely qualified to handle as parents". We threw around some ideas for names. I fretted that I would give birth to a picky eater and dreamed of an ideal world which would someday find us chopping and dicing up family recipes together. I went cold-turkey on caffeine and turned my back on wine, and The Hubs, ever my support system, did so right along with me. Paris could wait. We were having a baby!

But by the end of that fateful Mother's Day, I had begun to miscarry and by week's end, the process was complete: we lost a baby we'd barely had a chance to wrap our brains around, but who had already completely stolen our hearts.

I don't know what else to say except that this has been the most exhausting two months of my life. I have felt the highest of highs, the lowest of lows, and the deepest love in my entire life. For the briefest time, I was a mom, and that handsome, witty man I get to call Hubs was going to be the best soccer coaching, Saturday morning pancake-making, storytelling dad around.

My foray back into the kitchen has been both timid and fierce. There have been days I assemble ingredients only to walk out of the room, curl up on the couch, and order a pizza. Other times have found me chopping vegetables with all my might, or stirring sauces while listening to favorite old hymns that bring me rich comfort. More than once, I have put together a meal with a friend standing beside me to help, letting me tell my story while pouring us both glasses of wine.

Since this is essentially a food blog, I will be completely candid and tell you that I fully embraced food in its most bizarre, soothing glory during the process of miscarrying. After the healthiest few weeks of my entire life, I wanted nothing to do with leafy greens unless they were deep-fried with a side of lard. My lowest moment found me eating quiche from my favorite restaurant washed down with a milkshake. There is something to be said for the comfort of food during a time of deep hurt. Perhaps, though, there is also something to be said for the human spirit knowing when it's time to get off the couch, take a shower, and eat something healthy already. After seven days, I felt like I'd been through a war (and probably looked it), but was ready to trade my milkshakes for liters of water and veggies dipped in hummus.

It has been a mixed bag, this unchartered territory we're traveling. I have heard some pretty insensitive things from people (I am only half-joking when I say I am compiling a book). Sometimes I feel guilty for having an 'okay day'. A lot of times I am tired, yes even still, both emotionally and physically. But oh, the silver lining.

My faith has deepened. We have been the humble recipients of the generosity of family and friends, who have surrounded us like penguins in a winter storm. They have brought food, wine, comfort, and the best gift of all - knowing that sometimes I need to cry, and sometimes I really, really need to laugh. Giving me the space to do both at the same time wins you bonus points. Some who have heard the news have generously shared their own stories and hearts with us. Though you never wish this pain on anyone, there is great peace in feeling understood, and in understanding.

Three years ago when I uttered the words "for better or worse", I would not have chosen this "worse" to go through - but if I must, I could not be blessed with a better partner to share the journey. He has been, as I've said over and over the last several weeks to anyone who will listen, perfect through all of this.

And so hand-in-hand, we take each day as a gift. Some days find me throwing together brightly flavored, summery dishes with vigor and hope. Others, I salt a comforting recipe with my tears. But each day is new, and fresh, and part of the journey.

********* Disclaimer: I know that miscarriage is a fairly common occurrence. I also know that it's possible that the Hubs and I may have children of our own in due time. I realize that lots of women have experienced what I've just written about and choose not to discuss it because it's not exactly fun dinner conversation. I guess the reason I've chosen to share my story, though, is because I have found that because miscarriage is not commonly discussed, it can be a very lonely road of grief. I don't claim to be a newfound expert on either miscarriage or grief, but I do hope that by sharing my own experience, someone may feel less alone in theirs.

Should I Stay or Should I Go?

2009-05-21T15:24:00.001-07:00

One of the harder parts of this rough patch I've been going through has been the way - yet again - I've had my world (read: goals, dreams, Five Year Plan) rocked. One of the implications of all this is that I'm trying to figure out what I should do about work. For the last nine months I have worked harder than ever in my life in an effort to get my business off the ground. Unfortunately, while there is a lot I love about being a business owner and personal chef, I don't know that it is what's best for The Hubs and me at this time.

Do I dig my heels in and continue growing my business? Reconfigure it and continue cooking on the side, catering small parties? Do I really want to be looking for a 9-5 job in this economy? Or should I look for a 3/4-time job? What on EARTH kind of job would I even look for? Am I giving up? Failing? Or doing something healthy and positive?

I love to cook. I love making my clients' busy lives easier by providing them with healthy meals they can pop in the oven. And the truth is, it's not that cooking for a living is a *bad* thing for me to be doing. I just don't know if it's the best thing.

All of this is exhausting on so many levels. I wish someone would just offer me a full-time job (with insurance, natch) that I can't turn down...or that five new clients would tell me they can't live without my mad culinary skillz.

The harsh reality, though, is that I will ultimately need to decide...and move forward.

2009-05-18T08:50:00.000-07:00

I normally have five blog posts going on in my head all at once and cannot wait to get them typed out and paired up with photos.

Don't really have much to say right now, though.

I'm exhausted. Haven't really cooked much lately. Haven't had to, thanks to the generosity of dear friends who have shown up at our doorstep with our favorite Mexican food, delicious casseroles, bottles of wine, pizza, comforting desserts. I can't even think about what my cholesterol must be right now, and dare not look at a scale.

And yet every day brings new opportunities. It also brings reminders of just how rich and full our lives are. I'm humbled by the friends and family who surround us, drop everything to care for us, make up care packages containing comfy pajamas and culinary mystery books, and walk alongside us through this.

So today I choose to be strengthened.

This morning I went for a walk by the lake, and when I came home I pulled out a pan and some olive oil. Mindlessly, I sauteed spinach and mushrooms and scrambled some eggs and folded them all together with chunks of goat cheese. I poured a strong cup of coffee and sat cross-legged on my couch while a lilac candle flickered on the table beside me. It's not much compared to my normal list of things to do in a day, but right now I'm taking baby steps.

Things Are Gonna Get Easier.

2009-05-14T21:33:00.000-07:00

Things have been a little rough around these here parts lately. I don't want to burden my sweet ILTK readers - all four of you - but I hope to make it through this and be back up and running sometime soon.

Until then, what if you leave me a message telling me about your favorite recipe or memory in the kitchen?

Finally. A Post About Food.

2009-05-08T06:36:00.001-07:00

For months I've kept this recipe for Rosemary-Scented Chicken Meatballs in my "To Try" file. Finally, I whipped up a batch - and as soon as I tried them, wondered why on earth I'd waited so long. Of course, I can't keep well enough alone, so I made a little Parmesan cream sauce to top them off. Served with sour cream mashed potatoes, we enjoyed Every. Last. Bite.

These meatballs are so easy and a nice change of pace from standard meatball recipes. What are you waiting for? Get cookin'!

In Absentia.

2009-05-05T05:42:00.001-07:00

Perhaps you only pop by this blog once in a long while, so you don't realize it's been an e.t.e.r.n.i.t.y. since I last posted. Boy howdy, things have been crazy around here. Working for three weeks straight with one day off. Lots going on in my family and personal life. I'm not going to lie - I'm pretty much completely overwhelmed. Have made lots of coping-mechanism trips to Jamba Juice and eaten lots of salads because they're quick and easy.

I'll be back soon, though...hopefully with better stories and new recipes to share!

Birthday Dinner

2009-04-24T14:46:00.000-07:00

One of the things I enjoy most is cooking for groups of friends who wish to gather over a meal. Sometimes they're simply catching up; others, like ones I'll be preparing dinner for tomorrow night, are celebrating a special occasion (in this case, a 30th birthday). I may be biased, but I can't think of a better celebration than getting together with your best friends and having dinner served in the comfort of your own home.

On the menu:

Caprese Bites (Mozzarella-and-Basil Stuffed Tomatoes)
Spinach-Artichoke Dip with Pita Chips
Caesar Salad with Ciabatta Croutons
Grilled Chicken Breasts over Fettuccine in Pesto Cream Sauce

Have you had a memorable birthday dinner? I'd love to hear about it!

Cheddar-Ale Soup for the Soul.

2009-04-23T10:07:00.000-07:00

The last few weeks have brought great uncertainty to several people I love. Health, employment, you name it. I have a strong sense of faith and hope for their futures, but my heart still weighs heavy on behalf of their dear souls.

So I do what I do best in these situations, and whip up some comfort. There's nothing like the familiar aroma of garlic, onions, carrots and celery wafting through my kitchen, or the mechanics of stirring cupfuls of cheese into a hot pot of soup, to keep me calm when my mind is full.

Today, I am saying a prayer of thanks for all I have and naming hope for the loved ones in my life while curling up with a bowl of one of my favorites: a silky-smooth soup that never ceases to soothe my soul.

Cheddar-Ale Soup Adapted from Williams-Sonoma

1/2 stick unsalted butter
1 roasted garlic bulb
1 yellow onion, diced
3 celery stalks, diced
3 large carrots, peeled and diced, plus 1 large carrot, peeled and cut into matchsticks
1/3 cup all-purpose flour
2 cups milk
1 3/4 cups chicken stock
1 bottle (12 oz.) pale ale (room temperature)
1 1/2 tablespoons plus (4) 1/4 teaspoon servings Worcestershire sauce
1 1/2 teaspoons dry mustard
1 1/4 lb. sharp cheddar cheese, grated (allow the cheese to sit out at room temperature while preparing other ingredients so it is not cold when added to the soup)
4 tablespoons half-and-half or heavy cream
Salt and pepper, to taste
Cayenne pepper, to taste

Directions:

In a stockpot or Le Creuset over medium-low heat, melt the butter. Add the onion, celery and (3 diced) carrots and cook, stirring occasionally, until very soft. Stir in the flour and cook for 3 to 5 minutes. Increase the heat to medium-high and whisk in the milk and stock. Add roasted garlic. Bring to a simmer and cook, stirring often, until thickened, about 10 minutes. Using an immersion blender, puree the soup until as smooth as possible (if you do not own an immersion blender you can ladle the soup, in batches, into a food processor fitted with a steel blade. Just be careful - hot liquids will expand, so don't fill the processor to the top).

Pour the soup through a large strainer into a (very) large (heat-proof) bowl; then pour the soup back into its original pot. Add the ale, 1 1/2 tablespoons Worcestershire and mustard and simmer for 10 minutes. Whisk in the cheese 1/2 cup at a time, letting each addition melt before adding more. Do not allow the soup to boil.

Season with salt, pepper, and cayenne and allow to sit for five to ten minutes before serving.

Ladle the soup into four bowls and garnish each with 1/4 teaspoon of Worcestershire and 1 tablespoon of cream or half-and-half (you can swirl a spoon around a bit to get a pretty design) and a few matchstick pieces of carrot. Pairs beautifully with a loaf of warm, crusty bread and a cold bottle of ale.

Q&A.

2009-04-22T05:18:00.000-07:00

Wow! When I ask for feedback y'all certainly do give it. Thanks so much for your ideas regarding my spring/summer menu; if you have any more you can still comment here.

Over the last few months I've had enough questions from folks that I thought it might be fun to start featuring a "Q&A" segment on the ol' blog. So if you have any questions about recipes, ingredients, technique or pairings, feel free to submit them here and I'll do my best to help explain them for you.

I'm going to start out with the first question I received a while back, from my good friend Gloria. Gloria is a budding home cook and has enjoyed trying lots of new recipes on her grateful family. She also introduced me to Kendra, and for that I will forever be grateful.

Upon reading a menu I'd posted for a special event which included a side dish of Green Beans in Hazelnut Brown Butter, Gloria asks:

"What is brown butter?"

Simply put, Gloria, brown butter is butter that you brown. Also known as beurre noisette, it's important to be careful when making brown butter because brown does not equal burnt. There's a good tutorial that can be found here.

Why bother? Because brown butter has a nutty, complex flavor that can bring a whole new dimension to a dish. It can help draw out or complement other flavors in the ingredients that might otherwise go unnoticed. Want some recipes to give it a whirl? Start here and whip up a batch of Roasted Brussels Sprouts with Hazelnut Brown Butter.

Other uses for brown butter range from tossing it into a bowl of spaghetti or pairing it with sage and orecchiette to incorporating it in a batter for a to-die-for cake or cookies. You can use it with any variety of vegetables, such as cauliflower, zucchini or asparagus, or brush it on seafood - especially scallops, shrimp or any kind of white fish.

Uh...Gloria? You still with me?
(I think she went running for the kitchen, kids.)

If you have any questions of your own I hope you'll leave them in the comments section, and I'll do my best to answer them with some corresponding recipes you can try. Until next time. . .bon appétit!

What's on the Menu?

2009-04-20T17:15:00.000-07:00

I'm shutting myself away for the next 36 hours, working on a mailing and - most importantly - my spring/summer menu.

So here's your chance to weigh in, especially those of you who usually read but don't comment:

If you had your very own personal chef, what would you want to see on the menu for the sunny months ahead?

You Look Like a Goddess.

2009-04-17T07:37:00.000-07:00

Last night found us having appetizers and cocktails with our neighbors across the way. The glorious sunshine had me in the mood for something bright and fresh and springy, but I couldn't quite pinpoint what to make.

While standing in the grocery store I thought of a dressing I could manipulate a bit, and set about tossing various vegetables in my basket. The end result doesn't resemble the recipe at all, but whoo-eeee! We have a winner, and it's a healthy one, to boot!

You can make this dressing to your own liking; this is just a guideline.

"Green Goddess" Dip

8 oz. cream cheese
16 oz. sour cream
Basil (I didn't use a measuring cup...but I'd say about 1.5-2 cups)
Baby spinach, ends trimmed (about 1-1.5 cups)
Fresh chives (a good handful...wow, I'm getting really specific here)
Garlic (4-5 large cloves)
Salt & Pepper
Juice of one large lemon

Toss all the ingredients in your food processor. It will look a little like a garden. Pulse until the dip is creamy and smooth but not too thin. Serve with assorted veggies and crackers.

Ed. note: I had enough dip leftover that I'm thinking of marinating some chicken breasts in it and throwing them on the grill for dinner tonight.

What's that? You don't have a food processor because they're too expensive?

Allow me to introduce you to my boyfriend. His name is Hamilton. Hamilton and I met right after my wedding three years ago. No one had purchased the food processor we had on our registry, and I was a poor newlywed with a long list of new recipes I wanted to try.

I locked eyes on Hammy in the appliances aisle of Target and life has never been the same. At $29.99, I expected that within a year I'd be shopping for a new processor, but Hamilton and I are going strong...together, we've made countless batches of hummus, gazpacho, dips, and until I finally bought myself an immersion blender, soups.

Yep. . .we're in it for the long haul, Hammy and me.

Busy Bee.

2009-04-14T08:13:00.000-07:00

Am I the only one who has been blindsided by the frantic flipping of calendar pages? Where is 2009 disappearing to?!

I have been working in stretches of 8 to 9 days with no break in between, coming home from work at the big green coffee machine to work on proposals and menu options on my couch, where I fall asleep with untouched wine glass in hand. Meanwhile, the months fly by and I am finding myself progressively

exhausted.

More than a little

overwhelmed.

There are great things happening in my work-life (dinner parties galore, a potential new client who would be Quite a Big Coup) and personally (ahem, wedding bells for my dad next month!). I'm thrilled by the fact that - albeit with a great deal of stress and challenge - my business is staying afloat and I have avoided having to Go Back to an Office Job.

However (as I mentioned before)

I am exhausted.

Someone asked me for a copy of my original business plan the other day and I had to confess to her that not only did I not have one in place before I launched my company, but I've been too busy since launching it to read any of the great books that have been recommended to me (just like I've been too busy to get a mailing out, too busy to finish my seasonal menu, too busy to organize my office, too busy to catch up on paperwork, too busy to spend time with friends, too busy to wash my face before falling asleep at my desk).

So I'm planning a getaway.

A retreat where I can read, plan, dream, and breathe deeply.

Just a few days away from the rush and the crush and the busynessofmydailylife.

Where would you like to go to get away from it all, to be inspired, to create?

If you've taken a retreat like this before, do you have any tips on how to make
the most of my time? The comments section is now open (with the disclaimer that all suggestions must be free or dirt-cheap. I am a small business owner, after all!)

Life is Just a Chair of Bowlies.

2009-04-09T20:15:00.000-07:00

Last summer I came across this recipe for Goat Cheese Stuffed Pork with Red Wine Cherry Balsamic Sauce and pretty instantly decided that I needed to try my hand at it.

I am happy to report that last week, I found my groove with this recipe. I've made it my own. I don't have to look at the cookbook when writing my grocery list. And when I'm standing in the kitchen and I start dancing to whatever music I have playing more than I stand around thinking about whether I should be using a quarter-teaspoon or a half-teaspoon, I know I've found my stride.

So I now know exactly how much wine to pour, how long to sear the pork, how many cherries to plunk into the sauce before I can stand back and smile. It's a nice feeling.

When was it that you hit your stride, and what did that look like (or are you still waiting)?

Just One of Those Days.

2009-04-08T08:38:00.001-07:00

This morning I threw open every window around me so the sun could stream in and I could hear the birds singing, turned up the volume on my new favorite song and sang along with Mandisa at the top of my lungs and worked on a new recipe I'm trying out.

And I'm not going to lie. I was completely overcome.

Teary-eyed.

Because no matter how stressful it is owning a business...

no matter how many hours I put in or how swollen my feet are at the end of a loooooooong day in the kitchen...

no matter how much I bite my nails whilst balancing the checkbook...

today was one of those days when it just hit me like a tidal wave:

God has been so good to me.

I don't mean materially (though I'm supplied for in that area). I mean that every day, it's all I can do to keep from shouting out from the rooftops to anyone who will listen that I am glad deep down in my soul.

I get to do what I love every day. Something that excites me. Something that challenges me. Something that fulfills me.

It's a privilege.

An honor.

And I am glad.

What are you glad for today? I'd love to know.

Too Cliche or Not Too Cliche?

2009-04-02T13:16:00.000-07:00

Back in the day (when it first hit the "scene"), I thought wall art was kind of. . .neat. A fun expression of self.

So I bought one for my kitchen: a Shakespearean quote with reference to music and food, since the theme of my kitchen is "Things That Inspire".

(Yes, my kitchen has a theme. Yours would too, if you spent 10 hours a day there.)

But now that I have it up, it seems this sort of 'art' has become the popular thing to do (shudder). Does this make me a cliché? I don't necessarily like owning something that everybody else does (something I'm reminded of when standing in line to buy, oh I don't know, our Ektorp sofa at IKEA). That said, it's not like I bought said wall art because it's become popular.

I do like having a blank wall now covered in something that represents The Hubs and I well. . .maybe even more so after hearing this very line uttered in a rousing performance of Twelfth Night yesterday evening.

So, the polls are open! Pray thee, what dost thou think of my new wall art?

Going to Trial.

2009-04-01T09:41:00.000-07:00

Someone asked me recently how I come up with my recipes. Oh, what a loaded question. I hope you're reallllly curious or you might fall asleep in the middle of this post! Ahem. Here goes.

First of all, when trying out a new recipe in my test kitchen, I have to consider the following factors (in no particular order):

*Will my clients dig this dish? (Keeping in mind that my client base ranges from a family of four who are somewhat picky to a dynamic duo that loves comfort food to a couple who l.o.v.e.s. French bistro fare.)

*What can I do to tweak the recipe and make it my own? This is important to me. While it may come as a surprise to you (ha), I haven't been the one to create every recipe I use, but I do work them out so they have my own spin on them. This is why, a lot of times, I'll often post the original version of a recipe on my blog for you to use as your own springboard (and reserve my take on the recipe for business purposes).

*How much time does this recipe take to prepare?
From the size of the ingredient list - which affects the amount of time I'll spend in the grocery store (or two, since I buy my produce at a different location than the rest of my ingredients) to the amount of chopping, dicing, and miscellaneous prep work required, not to mention cook time and what kind of settings I'll need to consider (Crock Pot? Dutch oven? Broiler? Oven? Stovetop? Combination of any or all?), some dishes, while delicious, are instantly omitted from the menu options I present to my clients because they are simply too laborious. When I'm cooking for clients, I usually rise at 6a.m. and immediately set to work, getting my grocery list printed, my equipment loaded into my car, and then set out to the market(s) before embarking on the actual cooking - so my workday (without a break of any kind) can run up to ten straight hours. Beginning to see why I need simple, no-fuss (but extremely flavorful) recipes?

Last night I tried a new recipe given to me by a friend who has a true gift for hospitality (and as an extension, serves up some mighty fine cooking). Paired with pan-seared green beans and Cognac-soaked carrots, her Swiss Chicken Bake passed the test in my book. Now I have to set to work on editing the recipe a bit, figuring out how I might make it my own, keeping a notepad by my side the whole time for the inevitable flood of ideas I'll get for more new recipes (like the Chicken Primavera Roulade I keep picturing in my mind).

I love to cook, but dang, has it become exhausting! Thankfully, I was able to relax a bit with this dish, enjoying a quiet evening alone with a nice glass of wine and Molly Wizenberg's new book, A Homemade Life (courtesy of The Hubs). Cheers!

Spring Cleaning.

2009-03-31T09:40:00.000-07:00

This week has been a welcome s l o w - d o w n after 8straightdaysofworkinglikeamule. And yet, my to-do list has never been longer. Because I have this week "off", I am trying to catch up the many tasks I've ~~avoided~~ been too busy to tackle lately.

On the list?

Once-and-for-all getting a spring mailing designed and out the door.

(Subcategory: Brainstorm Mother's Day promo ideas.)

Ordering a new batch of business cards.

(But first, working with The Hubs to get my handwriting fontified.)

Organizing my office, which no matter how hard I try becomes a pit after a week of cooking.

Catching up on piles of bookkeeping.

Double-date night with The Hubs, my dad and his fiancée.

Cleaning our apartment from top-to-bottom.

Investigating cooking classes in Paris for our trip early next year.

Updating my company's website (because if one more person tells me there need to be pictures I will scream).

Trying my hand at some new recipes.

Finally, please Lord, getting my spring/summer menus generated.

And in the spirit of working harder toward balance, I'll also be paying some serious thought to blogging: how much of it I should be doing, and whether I should be doing it at all. I enjoy blogging as an outlet and extension of my creativity, but when I sit down to do it I can never completely push aside the nagging feeling that there are other things I should be accomplishing during this busy season of my life. I would miss the community and connections I've made through blogging but wonder, is it just one more thing for me to fit into an overcrowded list of tasks? If I keep the blog, should I revamp it? I'd love to hear what you'd like to see and read on this site if I should keep it running.

Joy-full.

2009-03-28T20:04:00.001-07:00

You did it: you changed wild lament
into whirling dance;
You ripped off my black mourning band
and decked me with wildflowers.
I'm about to burst with song;
I can't keep quiet about you.
God, my God,
I can't thank you enough.

Ps. 30:11-12, The Message

Please see Dwight's family's amazing update here. Glory!

Whether you did or didn't read my original post, Hope-full, I hope you will scroll through this family's story and be reminded that wherever you are right now, you can take heart and have hope.

Hope-full.

2009-03-27T07:44:00.001-07:00

I don't normally stray outside of food-related posts, but am writing today to ask that you please pray for Dwight and his family as they wait anxiously for good news about his health today. Light a candle. Raise a glass. Sit and wait and hope.

You can read Barbara's updates here.

We wait in hope for the Lord;

he is our help and our shield.

In him our hearts rejoice,

for we trust in his holy name.

May your unfailing love rest upon us, O Lord,

even as we put our hope in you.

- Ps. 33:20-22

Spring for Your Supper.

2009-03-26T13:07:00.000-07:00

When I asked a one of my clients what she'd like to see on my new spring menu, she immediately responded with, "Pasta Primavera!"

And really, what could be better? It literally screams Spring!

I immediately set to work, deciding on a light cream sauce, nothing heavy, and nice al dente vegetables. (I hate when this dish is overdone and turns into a soggy mess.)

This is what she'll find when she returns home from work and pulls dinner out of the fridge:

Eat Your Heart Out, Popeye.

2009-03-25T12:01:00.000-07:00

I'm adding a new recipe to my menu this week:

Spinach Tortellini Soup.

Yum.

Staying in for Dinner.

2009-03-22T13:55:00.001-07:00

Tonight I have a gig cooking dinner for six friends that like to get together every few months and share a meal. This time around, they thought it would be nice to enjoy their time without the rush and noise of a crowded restaurant or marked-up prices on wine, and be able to talk freely and comfortably for as many hours as they'd like.

On the menu?

Maple-Glazed Salmon en Papillote

Wild Rice Pilaf

&

Sesame-Roasted Green Beans

In these challenging economic times, staying in for dinner - with your dog, your spouse, or a group of five friends - is a smart move, even with the luxury of having it catered. Even though this group is paying for my services of grocery shopping, preparing, and serving the food, it's far less than they might spend on gas getting to a restaurant and valet parking once they're there, an appetizer and cocktail, entrée and glass of wine, dessert and coffee, tax, and tip. Not to mention that they'll each pay a flat fee and not have to haggle with divvying up a bill at the end of the night.

So, friends, to turn the tables: If you were having a small dinner party catered in, what type of menu would you request?

Prepping my salmon

In the spirit of shameless self-promotion, I'm happy to talk with you if this sort of dinner party sounds appealing. . .

Live It Up.

2009-03-20T11:41:00.000-07:00

The last month has brought many sobering reminders my way that life is short and can change in a moment. We never know that we have any more than this day to live life fully, to love deeply, to make a change for the better.

So here's to today. To living it up. Here's to showering the ones we love with love, and forgiving those we don't. To laughing, to crying, to pursuing our dreams. To best friends, to new and old friends, to family flung far and wide. And of course (because this is I Love the Kitchen, after all), here's to indulging and savoring each day with something tasty in hand.

Chocolate Dipped Strawberries, another installment of this year's Cook the Book Challenge from Ina Garten's Back to Basics.

Getting Sauced.

2009-03-18T08:14:00.000-07:00

On our second date, The Hubs informed me he was going to make his Special Sauce.

I silently wondered if said Sauce was going to be served atop anything, or if I'd be spooning gravy out of a bowl. (The Hubs later confessed that his decision to make The Sauce came to him after I seemed less-than-interested over Moroccan food on Date #1. I would like to assert that the food was delicious and the company intriguing. I just didn't want anything to stand in the way of my academic future. But I digress.)

Also? This date started late enough in the evening that by the time The Sauce was finished, I may or may not have been snoozing on the couch.

(Apparently sauce from scratch takes a little while.)

Despite my protests that it was too late to eat pasta, I didn't want to get off the comfy couch, et cetera. . .it was worth every bite. The Sauce has a perfect balance of spicy, sweet, fresh-from-the-garden flavors. It's become my comfort food when I've had a bad day. It impresses even the most traditional Italian grandmother. And I won't lie: by the end of the night I admitted that I wanted to see him again. Call me biased, but in my book, The Hubs gets three stars for this one.

Do you have a special someone who makes a to-die-for dish? Do tell.

Happy New Year!

2009-03-15T22:15:00.000-07:00

And so today brings me to a new year in my life.

A new year just a few years away from a "big" year.

I wonder what this year will hold.

What sorts of things I'll learn.

How the learning may sometimes hurt in the process.

What kinds of new places I'll see.

Choices I'll make.

Joys I'll experience.

At a time when I'm feeling particularly ready to make some big changes and reach some new goals, I hope this new year treats me well. That I make new friends but keep the old. That I love deeper, grow wiser, and once-and-for-all get that stamp on my passport indicating that I have finally - finally - seen the Eiffel Tower.

So hello, new year. It's nice to meet you. Here's hoping I drink in every moment you bring me and live as fully as I can dare to dream.

Amo la Cocina.

2009-03-10T17:24:00.000-07:00

Every time I go to New York, I take my abuela some flowers.

Every time, she makes a tssk-tssk sound, shakes her head, and tells me not to do that anymore.

I tell her there's no better way to spend a few dollars than brightening her day.

In return, she brightens my day with - what else? - food. This time, it was arroz con pollo.

I can make it according to the exact specifications of her recipe but it will never taste the same as hers. What is up with that?

Do you have a family recipe that can't be replicated perfectly?

Packing It In.

2009-03-09T04:34:00.000-07:00

I'm packing up to head home after my gastronomic tour of NYC with a little something extra in tow. 3 pounds.

Coming Up Magnolias.

2009-03-08T09:05:00.001-07:00

Did you know Magnolia delivers throughout NYC? Maybe it's a good thing I don't live here, after all.

Do you have a treat you simply must indulge in when traveling to your favorite city?

A is for Apple. . .

2009-03-05T20:17:00.000-08:00

. . .the Big Apple, that is!

I'm heading to New York in the morning on an impromptu weekend getaway, courtesy of some killer fares I came across mid-week. I'll likely be watching the sun rise as I fly out - my favorite time of day to fly. Of course, sunrise or not I will most likely be reduced to a jittery mess during take-off, so I'll be sure to have this book packed in my carry-on (a little flying tradition of mine) for a healthy dose of perspective.

I'm looking forward to catching up with friends, spending quality time with family, and am especially excited to be back in the city. It's been a long time since I found myself in my favorite cafes, walking streets I've long since memorized, savoring every moment of it all. In the last few months, I've found myself craving the pavement, the rush, the crowds, the smells, the food vendors, the bright flowers attached to cheap price tags bursting out of the sidewalk grocery markets, the crunch of fresh bagels slathered in cream cheese and lox with strong morning coffee, the horns of the cabs blasting. . . I love it all. I moved away nine years ago, but there is a big piece of my soul that remained in that city and seems to be reconnected whenever I return.

Do you have a place like that? A place where you may not necessarily wish to plant roots and settle down, but where you find your soul is instantly at ease - even if it's in the middle of mass chaos?

See you next week, when I'll certainly have some stories to tell about the sights and flavors of my weekend!

The Way We Were
New York Skyline
August 2000

Don't Clam Up On Me!

2009-03-02T09:45:00.000-08:00

I just cannot leave well enough alone. Ina, I'm sorry. It's nothing personal.

As my good friend Amanda and I set out to pursue our goal of "Cooking the Book" in 2009, I began researching what other bloggers had to say about some of the new Back to Basics recipes. And lo and behold, a few reviewers of Ina's Savory Palmiers claimed that they lacked enough filling. Sure enough, when Audrey made them for a get-together back in December, I agreed. They were perfectly made and quite good, but the filling - oh, the filling! - just left you longing for more. (It's a compliment, Ina, really.)

So when Amanda and I decided to get together with our husbands for dinner this weekend and make a Back to Basics-Only menu, I decided to play around with Ina's palmiers recipe and see what I could do to bring the filling front and center.

Should I make a puff pastry "pizza" with the filling spread on top? No, it might burn. Plus, the pastry would be so flaky it would likely be an awkward mess to eat.

A roulade? Hmm, perhaps. But would the filling just ooze out, resulting in the same issue as the palmiers?

Think, think, think...

I grabbed a small, round cookie cutter, rolled out the pastry, and before I knew what I was doing, was placing the filling on half of the cut-out circle and pinching the ends shut until I had a tray full of what looked like puff pastry empanadas or dumplings. Perfect! I sprinkled them with kosher salt and pepper, drizzled them in olive oil, and put them in the oven until they puffed up, became golden and...the seams came open.

Oops.

Puff pastry, silly! I told myself, hitting the palm of my hand to my forehead. Of course they're not going to stay perfectly closed!

Calling them empanadas was out. I decided the end result looked quite a bit like little open-mouthed clams and dubbed them "Palourdes" with a little nod to Ina's love of all things French. As we noshed on them while Amanda's delicious Chicken Bouillabaise simmed on the stove, we decided they're even better with garlicky aioli to dip them in, which drew out the pesto and sun-dried tomato flavors even more. Who wouldn't like that?

Want to make Savory Puff Pastry "Palourdes"? They're best served warm from the oven alongside one of Ina's Pomegranate Cosmopolitans...but that's a review for a different day.

What sorts of appetizers do you love to serve - or consume - at parties?

My, You're Saucy!

2009-02-26T06:21:00.000-08:00

I'm working on developing my spring menu (I feel like I've been saying that for a month and a half, but really, it's true) and wanted to incorporate a new pork option. I have reservations about pork chops since they tend to dry out quickly. Since I leave my clients with a stocked fridge full of re-heatable meals, I need ones that retain moisture and flavor well.

I came up with the recipe for my Sweet-and-Saucy Pork Chops back in my newlywed days, before I learned that the hubs doesn't prefer meat-and-fruit pairings (oops). It's easy, familiar, and I'm hoping the sauce, which I use liberally, will lend well to keeping the meat from getting dry. I did a test run for two clients this week, and we'll see what they have to say about it!

Y'all know I don't dole out recipes very often, but here's the quick-and-easy version, if you're tempted to try it for yourself:

Season pork chops (I usually do four at a time) with kosher salt and freshly-ground pepper. Slather those puppies liberally with some Stone-Ground Mustard and a jar of Apricot Preserves. Toss in a dash of crushed red pepper. Scatter chopped red and green bell peppers on top and add a splash of orange juice. Bake at 350 degrees for about ten minutes, then flip and bake for approximately another ten to fifteen minutes, depending on the thickness of the pork chops. Make sure the meat isn't pink in the middle or test the thickest part of the meat to make sure it registers at 160 degrees. Serve over couscous and garnish with orange slices if you want to dress it up. I like to serve this dish with roasted carrots.

Have a Cuppa Zuppa.

2009-02-23T17:51:00.000-08:00

I love my clients, and not just because they keep me gainfully employed. No, I love them for the ways in which they welcome me not only to their homes and their kitchens, but also their lives.

I also love them because when I ask, "What shall I put on the spring menu?" they respond brilliantly with suggestions such as, "Zuppa Toscana!"

And so, since their culinary wishes are my command, I did just that.

I'm in the process of tweaking my next set of recipes for spring, but had fun giving this one a whirl today. I already have some ideas for how I might dress it up a bit, but in the meantime, the hubs and I are busy licking our bowls clean.

Do you have a favorite restaurant recipe that you enjoy making at home - or wish you could figure out how to?

C is for Cookie.

2009-02-22T09:16:00.001-08:00

I found myself in a ridiculous funk yesterday.

Solution?

An attitude adjustment and some thick, chewy oatmeal cookies (which, not at all coincidentally, used up some of my Quaker Oats). Serve both adjustment and cookies alongside a steaming cup of tea and you're likely to find some soul-soothing just like I did.

Recipe from Deb of SmittenKitchen fame. I only made one little tweak; the hubs prefers cherries to raisins so I swapped them out on his behalf, poor sickie-poo.

And now it is Sunday.

A day of rest, and perspective (and leftover cookies). Here's to a bright, fresh new week.

Hopefully without any more snow.

Make-In.

2009-02-19T21:35:00.000-08:00

I've decided "Make-In" is the opposite of "Take-Out", which is normally how we obtain our Chicken Fried Rice. Not this week, though! I've been playing with Katie's recipe, trying to put my own unique spin on it (as I can never leave well enough alone), but gosh darnit, there's not much I can improve upon with this great dish.

Do you have a favorite take-out food that you can turn into a make-in dish, especially during this time of rationing and luxury-cutting?

The Lady of Shallot.

2009-02-18T21:07:00.000-08:00

We had a lovely time with our friends Eric and Krista this evening, and since Krista is a fellow Anne of Green Gables fanatic, I thought she might appreciate my tongue-in-cheek title for this post.

In all seriousness, though, I could eat shallots in nearly everything. What's not to love? They are a milder cousin of the onion, and can be stored for up to six months. If you haven't yet discovered the versatility of these sweet little bulbs of flavor, I recommend you run right out and buy some to incorporate into your next meal.

You can caramelize them.

Use them to flavor a reduction or sauce.

Pickle them.

Add them to yogurt, as an accompaniment to kebabs.

Use them to whip up a batch of stir-fry or Pad Thai.

Or - as I did this evening when making a salad to contribute to Krista's delicious dinner spread - add them to a warm dressing served over spinach salad.

I made just a few tweaks to a recipe I found on Colleen's site the other day (mainly, the addition of red onion and sautéing the mushrooms whole in a little bit of brown butter and sea salt), and zapped the dressing for a few seconds in the microwave right before Krista put the salad on the table.

Yes, that picture shows pools of dressing on the spinach leaves. And yes, I'm eating a leftover bowl in front of my computer as my clock pushes closer to midnight. I just can't help myself.

Sentimentality Served Fresh Daily.

2009-02-17T07:05:00.000-08:00

I'm back in the kitchen for a long day of client-cooking, so no blogging for me this morning. Instead, I'll be whipping up these Vegetarian Stuffed Peppers (which said client's teenage son originally said he wouldn't touch with a ten-foot pole. And then he consumed two), Greek-Style Beef Kebabs and Chicken Chili.

It always makes me chuckle to think about this dish. Once upon a time, I dated a boy whose mother made this for dinner and I'll be darned if it wasn't so good, I've spent years since we parted ways just dying for the recipe. I e-mailed her about two years ago begging her to share it, and she was kind enough to oblige. Whenever I make this recipe, this splendid woman - her hospitality, her warm home, her love for art and literature - comes to mind, and I smile. It's funny how emotional the tie can be between food and memories, isn't it?

I'm curious, reader-friends: What meals bring back memories for you?

On the Mend.

2009-02-16T13:26:00.000-08:00

I'm feeling much better today and will have some new posts up and running later this week. For today, though, I'm busy in the kitchen, cooking for a client. Their requested menu? Thai Chicken Fried Rice, Ham-and-Cheese Strata, Taco Soup and Chicken Pot Pie (which happens to be a favorite of The Hubs, so I'm making a double batch for our dinner).

What are your favorite meals during these midwinter days?

Calling in Sick.

2009-02-12T14:25:00.000-08:00

I've been under the weather - and under the covers - for the last few days, and this day is no exception. I'll be back soon, bloggies...until then, stay healthy!

A Change Would Do You Good, Part I: Refrigerator Rehab.

2009-02-07T19:52:00.001-08:00

Many of you responded to my last post about trying to be more disciplined and find some balance (eating better, in particular) by saying you'd love suggestions for how to: make wiser snacking choices/eat healthier when you're on the run/have some go-to suggestions for dinner in a busy household (you mean aside from hiring me to be your personal chef?). I don't claim to be an expert on this area, but as I seek to find solutions for my own on-the-go lifestyle, I'll be happy to share with you what's working for me (or not). Please feel free to weigh in with your own thoughts or questions in the comments section!

Step One? Cleaning out the fridge.

My main method for getting a fresh start and organizing any space is to completely clean out that area as much as possible. How else can you pitch, clean, and evaluate?

Start with a garbage bag (or two). Pitch anything that is past its expiration date, unidentifiable, or has grown legs or fur that weren't there originally. Evaluate whether you're ever honestly going to open that three-ounce jar of Spicy Cherry-Japaleno Chutney your Aunt Margaret bought for you on her vacation six months ago, and toss it if the answer is "Not right now, and not tomorrow for breakfast."

Pull out jars or bottles that have gotten sticky and set them in the sink for a quick rinse and once-over with a sponge. When you're left with the remains you're determined to keep, set them on your kitchen counter.

Once you've cleaned out your refrigerator, it's time to clean your refrigerator. No strong chemical solutions as long as you're putting food back in there, please! Need some helpful steps on how to get that milk spill from last year off the shelf? Check out a step-by-step set of instructions from the good folks at HGTV here.

Next up? Put everything you intend to keep back in the refrigerator in order of accessibility and weight. Heavy items, such as canned sodas or containers of milk and juice, go on the bottom; healthy snacks you'd like to grab when you're on the run, on the middle shelf; stock lighter-weight items, such as yogurt and leftovers, on the top shelf; deli meats and cheeses, as well as produce, in the appropriate drawers; and a refrigerator door well-stocked with staples such as mayonnaise, ketchup, mustard, low sodium soy sauce, butter, jams, and salad dressings. Running on your last tablespoon of Ranch? Toss it and buy a fresh bottle. Be sure you're checking those expiration dates even as you return things to the fridge!

Are you noticing any patterns as you toss items out or return them to the refrigerator? Are you finding lots of doggy bags with leftovers that never seem to be consumed? Maybe you're realizing that you eat out a lot more than you realized - or that the reality is you don't eat those leftovers at all. File a mental note, and then next time you're out to eat, order a half-portion if possible.

Be brutally honest with yourself: are you actually using those low-cal, non-fat salad dressings you bought on your last diet? No? Toss them, buy one dressing that you really love, and use it in moderation. Better yet, experiment with some homemade salad dressing recipes that are flavorful and healthful, and keep them in small plastic containers to go with your next fresh salad. (My favorites? Combining oil and balsamic vinegar with a little bit of raspberry preserves, a dash of sugar, salt, and some Dijon mustard. Another quick solution? Oil, vinegar, orange juice, garlic, salt, pepper, and a spoonful of honey. Yum!) Don't forget to add some baking soda to the top shelf and rotate it out every 30 days; doing this on the first of the month makes it easier to remember, and will keep odors to a minimum.

Now that you have everything organized neatly in your refrigerator, take a moment to sit back and really think about what your needs are at this time in your life. Are you a student athlete in the middle of sports season, looking for protein-packed meals? Are you a busy professional in need of quick, healthy snacks? Perhaps you find yourself eating frozen microwave meals on a nightly basis because you don't like cooking for one, or wish you had more variety on the dinner table for your busy family. Maybe, like the hubs and me, you find yourself entertaining friends at a moment's notice - or are frequently invited for spur-of-the-moment cocktails hosted by your next-door neighbors. Don't panic! There are solutions for all of these situations.

Make sure you also think about containers that will come in handy for your needs: small, snack-sized ones; containers specially-made for keeping produce fresh; a lunchbag? (While you're at it, add freezer bags to the list, for when we begin tackling the freezer.)

Need a visual?

Refrigerator Rehab - on Polyvore.com

We all want to live healthier, more balanced lives, but everyone's lives are so different. Figure out what makes your schedule and lifestyle unique, then start listing your needs for this season of your life. This thoughtful approach will help you avoid slick marketing traps in the grocery store and help meet your needs in a well-rounded manner.

Next up in our little series? Healthy snacks you can grab on the go!

Dis-Comfort Food.

2009-02-04T19:10:00.000-08:00

Maybe it was the bacon that did me in.

All I know is, after eating this grilled turkey club the other day, I proceeded to go on a rant-and-rave about needing to eat healthier, exercise more, and generally, you know, actually live out my word for '09 (balance, in case you are having trouble remembering).

And so in a wild fit of needing to get fit, I woke up this morning and did some yoga. I wrote in my journal. I purged the contents of our refrigerator, and sat down to think through an evaluation of our needs and schedules before heading to the market this evening. It feels exhilarating.

I'll be bringing you more updates, including a photo of our newly-stocked refrigerator, in the days to come - as well as some tips and tricks (that I seem to have forgotten recently) on finding balance, eating healthier while managing a busy lifestyle, and how to use your produce before it grows arms and legs (hey - I'm all about keeping it real here, folks).

How have you been doing with your '09 resolutions? Are you needing to get back on the wagon? Feel free to 'fess up in the comments section. . .

The Business of Doing Business, Part II: Maximized Marketing.

2009-02-02T21:44:00.000-08:00

I've become completely shameless.

I tell everyone what I do for a living, and I'll be the first to admit that it's not simply because I love what I do.

It's because it's marketing, people!

You'd be amazed how many people hear that I am a personal chef and ask for my business card or mention a party they're hosting next month that you know, come to think of it, maybe could be catered...

I firmly believe that as long as it's appropriate, marketing oneself with confidence to any and all who will listen is some of the best marketing you can conjure up. Oh, I rely on other modes of advertising, as well; I have a website, business cards, and brochures; I cook samples for potential clients, and cater mommy blogger parties, and use Facebook and Twitter to their full potential.

Recently, I had a new opportunity to get my name out there, this time in the form of an auction donation. I was able to supply a gift certificate for a dinner for two - the proceeds of which will support a very worthwhile agency - and hopefully, will drum up some good word-of-mouth. Just for good measure, I also offered the dinner-winner a discount on a contract for my personal chef services. . .here's hoping that the incentive will lead to a new client!

Whether you provide a service, promote a product, or are one of many looking for a new job, what are your secrets to marketing yourself? I'm curious to hear your tips, tricks, and strategies, dear readers!

(Stay tuned for The Business of Doing Business, Part III : Getting By With a Little Help From Your Friends!)

Muffin Top.

2009-02-02T06:22:00.001-08:00

Confession: Baking makes my palms sweat.

When I was younger, I enjoyed it much more than I have in recent years. I don't know why or when the shift occurred, but I'm guessing there's a correlation between the fact that I was way more Type A back then, and enjoyed the precision required of baking. Now I find more expression (read: freedom) in dumping a bunch of things into a pot and letting it simmer.

Ironically, my family used to joke that I'd have my own coffee shop someday where I would serve piles of my baked goods, and decided that said coffee shop should be named Melissa's Muffins. (I guess it was obvious from a young age that I had an entrepreneurial spirit.) Years later, when I told my mother I was going to start my own business she said "Melissa's Muffins! Finally!". I had to break it to her that no, I was not opening a muffin shop but was going into the food industry as a personal chef.

So when I was looking for a good muffin recipe in anticipation of a breakfast business meeting this morning (stay tuned for fun spring promotions coming soon!), rather than getting some from, say, my own shop, I turned to Joy the Baker. The fact that this recipe used up some more of my leftover oats? Even better.

Fresh from the oven, these muffins reminded me a bit of baked oatmeal. They are very hearty but the moisture from the applesauce and buttermilk cause them to stay light and fluffy. They are healthy - again, thanks to the applesauce and buttermilk - and as an added bonus, freeze well!

Looking for a sweet treat that won't cause you to go back on your New Year's resolution? Look no further. Joy's recipe can be found here.

Spread the Love Around.

2009-02-01T10:24:00.000-08:00

We had a great time with our multi-talented friends Lindsay and Jeremy Hoekstra last night. They're in town for the weekend and we were more than happy to host them for drinks and munchies. I wanted a quick, go-to dish that we could all nibble on, so I pulled an oldie-but-goodie from my recipe files and whipped it up in under five minutes. Remember when I said I love anything with goat cheese? I wasn't lying.

As always, I'm a bit bound when it comes to posting recipes on this site (given that I use them professionally and don't want to give out all my secrets), but I can tell you that this Savory Goat Cheese Spread is as easy as combining softened goat cheese, honey, rosemary, and chopped walnuts to your liking. Serve with crackers and enjoy!

We were lucky enough to have our own live concert last night, but if you're looking for a good soundtrack to accompany your evening, you should definitely purchase Jeremy's most recent release on iTunes. (Unfortunately, it doesn't feature my equally-talented dad, who was the featured bass guitarist at our impromptu jam session.)

So, readers, I'm curious: are you a homebody, like me? Or do you like to go out on the town when entertaining?

What a Cute Purse!

2009-01-31T11:59:00.000-08:00

When attending a party, it's my rule of thumb to never show up empty-handed. Sometimes that amounts to an easy bottle of wine, but I usually prefer to bring something artistic that will appeal to a crowd.

Tomorrow being the Super Bowl and all, I'm thinking I'll bring these Cherry Tomato Purses: goat cheese-stuffed cherry tomatoes (have you caught on yet to the fact that I will stuff any and everything with goat cheese?) wrapped in thinly-shaved peppered salami and tied with chive "ribbons". They are actually very easy to assemble and oh, so cute (while being wrapped in meat, which makes the guys happy)! I'm also going to make a hearty bleu cheese-bacon dip with pan-fried potato chips. It's a new recipe, but I'll be sure to report back on the outcome.

What are you doing for Super Bowl Sunday? Are you planning on serving anything fun?

I Love the Kitchen

Happy New Year!

Cedar Plank Salmon.

Zucchini Boats.

Filet.

Kale and Eggs.

Grilled Halibut.

Superfood.

Honey-Mustard Salmon.

Summertime Sweet Potatoes.

Summertime Sangria

Happy Birthday, Melissa. (From Melissa.)

Wish List.

Summer Soulstice.

That's a Wrap!

Sum- Sum- Summahtime.

Welcome Back!

29 - 23 = FUN!

twentynine minus eight.

twentynine in twentyten.

Marching On.

K-L-E-L-D-L.

Vocatus atque non vocatus, deus aderit (Bidden or not bidden, God is present).

For Worse. In Sickness.

"Our most basic instinct is not for survival, but for family. Most of us would give our own life for the survival of a family member, yet we lead our daily life too often as if we take our family for granted."- Paul Pearshall

Once Upon a Menu.

Of France and Onions.

Tots in a Pot.

Working 9 to 5.

Grande, No-Water Chai with...Chicken?

It's Hard to Rely on My Good Intentions.

Nots in My Stomach.

Moving Forward, Gingerly.

Carried Away.

Should I Stay or Should I Go?

Things Are Gonna Get Easier.

Finally. A Post About Food.

In Absentia.

Birthday Dinner

Cheddar-Ale Soup for the Soul.

Directions:

Q&A.

What's on the Menu?

You Look Like a Goddess.

Busy Bee.

Life is Just a Chair of Bowlies.

Just One of Those Days.

Too Cliche or Not Too Cliche?

Going to Trial.

Spring Cleaning.

Joy-full.

Hope-full.

Spring for Your Supper.

Eat Your Heart Out, Popeye.

Staying in for Dinner.

Live It Up.

Getting Sauced.

Happy New Year!

Amo la Cocina.

Packing It In.

Coming Up Magnolias.

A is for Apple. . .

Don't Clam Up On Me!

My, You're Saucy!

Have a Cuppa Zuppa.

C is for Cookie.

Make-In.

The Lady of Shallot.

Sentimentality Served Fresh Daily.

On the Mend.

Calling in Sick.

A Change Would Do You Good, Part I: Refrigerator Rehab.

Dis-Comfort Food.

The Business of Doing Business, Part II: Maximized Marketing.

Muffin Top.

Spread the Love Around.

What a Cute Purse!

"Our most basic instinct is not for survival, but for family. Most of us would give our own life for the survival of a family member, yet we lead our daily life too often as if we take our family for granted."
- Paul Pearshall