Christmas Dinner

I had Christmas dinner in Escondido with my son, Dave, his wife Anne, son, Will, Amanda from Albuquerque, and myself.  The turkey was on the grill, mashed potatoes, and side dishes 

was eggnog with Cinnamon Whiskey as a spike. Everything was delicious.  

BBrus

Christmas Cookies

It's time to make Christmas cookies.  Being in a new house I only hoped I had brought everything I would need.  Yes, I had the cookie gun and baking sheets.  The recipes I had carefully packed.  I hunted them out and chose my favorites:  Fiori di Sicilia (a type of butter cookie requiring an extract called Fiori di Sicilia).  I had always ordered the extract from a catalog.  I had not brought the extract with me.  Hoping they would have some in stock at the local Sur la Tab- I was lucky they did have it.  Baking is underway at last.

Fiori di Sicilia-  Spritz Cookies-  

1 cup unsalted butter- room temperature

3/4 cup sugar

1/2 cup cream cheese, room temperature

3/4 teaspoon salt

1 teaspoon vanilla extract

1 teaspoon Fiori di Sicilia flavoring

1 large egg yolk

2 1/2 cups all-purpose flour

Zest of one whole orange, very finely grated

Sprinkling sugar

Mix together.  Press onto sheets and bake at 375 degrees.  Wait 4 or 5 minutes before removing from the pan.  

The Farmhouse

LThe  Farmhouse

One of my favorite holiday events is visiting Roger's Gardens in Newport Beach.  Besides being an outstanding nursery, in December, trees are decorated with the latest ornaments from Christopher Radco and other designers of note.   

This year something new has been added.  Who knew?  A restaurant in the garden area?  I heard about The Farmhouse from my niece, Cindy who was visiting from Alabama.  It was one of the highlights of her visit to Southern California in November.

My friend, Karen from Apache Junction, Arizona was visiting.  I had been to the nursery and Christmas rooms many times but never to the new restaurant.  Now the holidays were underway- when I called for a reservation, I was told reservations were suspended to accommodate holiday walk-ins.  We drove into the slow traffic entering the gardens and finally a sign appeared- "Free Valet Parking".  

The menu arrives and we look over the choices.  The market soup is recommended by our waitres- a delicious Chicken Vegetable Soup.  

L

Thanksgiving in Carlsbad

I 

 

It's Thanksgiving morning.  Last year this time I was in Mammoth Lakes and son, Tim was getting ready to barbecue the turkey and it was snowing.  

 

This year I am in Carlsbad and he is at the grill but this time the sun is out.   I have remade the cranberry sauce from a new recipe out of Elle Decor magazine (Daniel's Dish).  It was made with juniper berries and had a beautiful color and flavor 

Family came including Pat ad Tom (Linda's mom and step-father), Keith and Linda with their 3 children, Tim and Dave.   

Pat brought the mashed potatoes and green beans.  I made gravy from a mix- Sur la tables Truffle gravy seasoning mix which was easy and excellent.

Cindy, my niece from Alabama sent flowers 

I had made Pumpkin Pie the day before and also a Cranberry Tart with a Cream-cheese filling.  

Tim made Burnt Sugar Cupcakes- a famillyrecipe of my mothers.   we were all thankful to be together and enjoy family traditions.  

Dukka

Dukka-what is it anyway?  IIn spite of having middle-Eastern friends from teaching days, I had never heard of it.

Yesterday, my darling niece, Cindy sent me a surprise package.  At first I thought the box in my yard was a mistake.  I frequently have found packages intended for the previous resident at my door by mistake.  But NO!  This was for me!  The box came from Temecula Olive Oil Company.  In side I found Balsamic vinegars, oils, and seasonings.  One of the seasonings was Dukkah- an Egyptian spice-blend composed of toasted nuts and seeds.  Hazelnuts or chickpeas is usually the base ground together with coriander, cumin, and sesame seeds.  I found this ny using my Food Lover's Companion, a comprehensive Food of food terms written by the late Susan Tyler Herbst.  

But back to my package.  I read the label on the jar marked Dukkah.  'Mix it with olive oi", it said.   I

spooned a bit of it in a small dish and added olive oil.  I had a few carrots and radishes and tried it out.  Why have I not heard of dukkah before?  

I didn't quite finish all the dip but I hated to toss it out so I cut up two slices of slightly stale bread into croutons and tossed into the remaining dukkah/oil mixture and spread them out to dry as future salad croutons.  YUM!!!l

The Bird Sings

When I first moved to Carlsbad, CA it gave me a chance to unpack boxes from when I lived in Mount Washington (a suburb in the Los Angeles Hills).  One of the things I was most anxious to find was my Alessi teakettle.  The teakettle was designed by Michael Graves.  He was honored in the Kennedy years for his contributions to kitchen designs.  The teakettle was pricey but I managed to purchase one.









It was so special to me that it always sat on the Kitchen stove.






Sometime after the purchase I found a quirky kitchen clock depicting the same teakettle.  Unpacking one of the last boxes, I found the teakettle and the clock.    The actual name of the kettle was "the Singing Bird Teakettle".  When the water boiled the bird "sang".    The only problem was the lid to the kettle was missing.  I thought I would find it in another box but it never showed up.  I put the kettle on my stove anyway but the bird could not sing without the lid. 

To backtrack a little, in 1987 I purchased a town home in Mammoth Lakes.  Eventually I sold the home in Mt Washington and moved full time to Mammoth.  Meanwhile, Alessi came out with a less expensive version of the teakettle to be sold exclusively at Target stores at a more affordable price.  In this case the kettle did not have a bird but it did have a "whirl" attachment that spun when the water boiled.  I couldn't resist having it as well for the Mammoth home.  It also sat permanently on my kitchen stove.

I am now the proud owner of two kettles by Alessi.  They are like fraternal twins: one who is fancy and one who is plain.  Both are special in their own way.

Back to the Farm in Iowa

I never thought I would see my childhood home again but it came about when my niece called to tell me her mother had passed away.  The farm where I was born was kept in the family and now it belongs to my two nieces- Cindy and Susan.  My son, Tim and I flew to Omaha and rented a car.  When we arrived in Gravity (the nearest town to the farmhouse), it was about lunchtime.  We decided to stop and eat at the Junction- a favorite cafe of my father and grandfather.  We took a booth.  We looked like outsiders for sure.  Everyone else was dressed in overalls.  Most of the other booths were men in overalls sitting alone but all conversing back and forth about their tractors.  Two women also in similar attire discussed their new ride-on lawnmowers.






I ordered their "world-famous" Strawberry Shortcake.  Yes- that was my lunch.  It did not disappoint!  You could barely see the shortcake for all the whipped cream and strawberries.  

The strawberries were locally grown and lightly cooked into a sauce with sugar until they were perfectly sweet and tender.







Tim ordered what most of the farmers were having- the Roast Beef Special. It came with Mashed Potatoes and Gravy and Blue Jello.  This is a typical farmer's meal.  Dad got up early to do his chores most of which were feeding the animals.  Dinner was at noon.  If he was in the field (which was normal) Mom summoned him that dinner was ready by ringing an enormous bell (one loud enough to be heard a quarter of a mile away).  There was always dessert.  After dinner he took a five minute nap and then returned to the field.  At the end of the day we had a light supper- leftovers or soup or an egg dish.  Eggs were from our chickens.  Jello was a common side.  On Saturday he went into town (Bedford) and ate here at the junction (often with my grandfather who lived in town.

After lunch we drove to the farm.  The barn was in disrepair but was still standing.  It was here the cows were milked.  I had my own stool when I was 4 or 5 in the corner of the barn to watch.  My cat, Cookie also watched hoping to get some of the milk which sooner or later Dad squirted across the milking room into her mouth.









The house was well cared for.  My brother had done some remodeling and planted two trees for each of his granddaughters.  In one of the sheds, stood my mother's butter churn. After the cows were milked, the milk was separated into cream some of which was made into butter in this churn.  Almost everything we ate came from something on the farm.  Even vegetables and fruits were home canned for future consumption.

Of course our main crop corn since we lived in Iowa.  One of the nickname for Iowa is "where the tall corn grows.  This trip was in August so the corn is not as high as it will get but it is visible at many of the farms we pass on the road.  Iowa corn stalks grown to over six feet high.



Finally it was time to say "Goodbye" to the farm but who knows?  Maybe there will be another trip at some

time ink the future.

Pizza in a Triangle

The building is a triangle but that is not the only unique feature of this unusual pizza restaurant in Highland Park.   One inner wall of the patio is covered with AstroTurf.  Parking is hard to come by mostly on York Boulevard.   It is a local landmark not only for the unusual architecture but also for great food.  My son, Tim, who lives in Highland Park had been there before.  But I had recently met my friend, Alison who lives in San Rafael.  We were talking about favorite places to eat and she highly recommended Maximiliano as well.  

The main dining room must have been a challenge because of the triangular shape but the walls were painted in bright orange with giant spaghetti pasta.  It was a warm night and we wanted to sit on the patio.  Tim had made a reservation through Open Table. 

The glass of Chardonnay looks as if it had something floating in it but it was AstroTurf wall peeking though.  We were seated and ordered pizza although their were were several main course plates offered as well as pasta.  

We ordered deviled eggs with crispy guanciale (bacon) and smoked paprika to start.  

Then came our Mushroom Pizza with crimini, porcini, mozzarella, Parmesan, Asiago, and truffle oil. 

Besides traditional pizzas, the menu offered Bianca-Verde (preserved lemon, garlic confit and cheeses), Potato pizza, Lamb sausage pizza, and Smoked Salmon.  

Since our reservation was on the late side, by the time we finished, the patio had begun to clear.  It was beautifully lit with garden lights-    A wonderful place to eat on a warm night.  It is also open for Brunch on weekends.  On my next visit, I want to try the Olive Oil Ice Cream with Sea Salt Carmel for dessert.  

Kugelhopf- Not just for breakfast

Today I made my first kugelhopf.  I was inspired by a recipe for it in my latest issue of Saveur magazine  The focus this month was on the foods of France.  This particular recipe is from the Alcase area of France.  They refer to the recipe as a cake  It is baked a in a cake pan (a bundt pan) but is made with yeast which is more characteristic of a bread.  It is slightly sweet but not s much as most desserts

It looked intriging.  Since it used yeast as a leavening agent it took some time to make.  It took even more time than the recipe called for because it was a cold day in Mammoth and in order for a yeast recipe to rise properly, it must be in a warm room.  To compensate I turned my oven on low and set the rising dough on the open oven door.

Other than the heat issue, I followed the recipe as written although I did use golden raisins instead of the more common dark raisins.  The raisins were soaked in Kirsch before they were added to the dough.  

The best thing about the Kugelhopf besides the taste was the aroma- especially as it was baking.  It 

 be eaten as a breakfast dish or as an afternoon snack with tea, coffee, or a slightly sweet wine.

For the recipe, check Saveur- The  France Issue May 2016 page 22.  

Italy at Home

Some of my favorite dishes are Italian.  My friend, Karen is on vacation there now so I am thinking of my favorite Italian foods.  

I was born on an Iowa farm.  Everything we ate came from something the farm produced.  We moved to LA when I was starting Third Grade.  One of my friends invited me to play one Saturday.  For lunch her mother served Spaghetti.  I told my mother how good it was.  She called my friend's mother to get the recipe.  It turned out to be Spaghetti from a can.  Years later I found myself alone for dinner one night and bought the same brand.  They say "you can't go home again".   It was certainly true with my canned spaghetti.  It was so bland and spongy I could not finish it.  

Lunch today was one of my favorite salads.  It can be served at a main course or a side dish.

1 package Spinach Pasta (preferably in small shapes). I used Buitoni's Spinach Cheese Tortellini.  

1 can cannellini beans

1 recipe Pesto Sauce- recipe follows

Mini Heirloom tomatoes

Fresh basil for garnish

Parmesan cheese (best from an Italian deli but alas I don't have one nearby)

 Make the Pesto Sauce in a mini-prep or food processors. Purée one garlic clove.  Add a pinch of salt and 2 tablespoons Parmesan cheese, 3 or 4 fresh basil leaves, and 1/4 cup olive oil.  Purée until smooth.  Add more olive oil if necessary to make a fluid sauce that can pour easily.  

To make the salad, cook the pasta according to package directions.  Dry pasta will need more cooking time than fresh.  Drain and place in serving dish. 

Drain the beans and place in the center of the pasta leaving a one-inch border.  

Place the tomatoes around the beans as a border.  Pour the Pesto Sauce over all.  Garnish with basil and sprinkle Parmesan Cheese to taste over all.  

My other favorite Italian recipe is a main course.  It is great for company.  The meat takes an hour and a half in the oven.  The pasta is best served just before time to eat.  It smells wonderful as it cooks.  

It is best prepared in a cast-iron deep-sided skillet with an oven proof glass lid.

3 large bell peppers- assorted colors

Salt and pepper to taste

2-3 tablespoons olive oil.

1 package sweet Italian peppers

1 cup dry red wine.  

Spinach Pasta cooked according to package directions

Parmesan Cheese 

Cut open the peppers.  Remove seeds and membranes.  Cut into pieces.  Sauté in the skillet in olive oil until soft.  Season.  Remove from skillet and set aside.  In the same skillet and oil, sauté the sausages (after removing skin and cutting into bite sized pieces).  When sausages are browned, add the wine, cover with the lid and place in a pre-heated 350 degree oven for 40 minutes.  Remove from oven and add peppers.  Return to oven and baked uncovered an additional 30 minutes.  

Cook the pasta  according to package directions.  Drain and place in a serving dish.  Top with meat/pepper combination and top with Parmesan Cheese  or pass separately.  

Irish Cooking at Home

Not long after I got back in Mammoth Lakes I received a package of books on Ireland from my niece, Cindy in Alabama.  Two of them were cookbooks and so I got busy in my kitchen to try out recipes.  

The first thing I tried was from the Irish Cooking Bible.  

I tried a Bacon and Potato Quiche. I already had an uncooked pie crust in the freezer so I simply baked it and made the filling.  It called for thick-cut bacon which I already had.  Whenever I go through Bishop on my way from Mammoth to L.A. Or vice-versa I always stop at Mahogany Smoked Meats to buy their bacon.  

       

One uncooked pie crust 

12 ounces of thick-cup bacon, cut into 1/2 inch pieces

1/2 medium onion, chopped

8 ounces Yukon Gold potatoes, peeled and cut into 1/4 inch cubes

1/2 teaspoon fresh thyme 

1 1/2 cups half-and-half

4 eggs]t

1/2 teaspoon salt

1/4 teaspoon ground pepper (I used freshly ground)

3 ounces Dubliner cheese (shredded). (I found this in my local Von's store

3 tablespoons chopped fresh Chives

-Preheat oven to 450 degrees.

-Line a pie  plate (I used a quiche pan with a removable bottoms) with crust.  Prick with a fork. Bake 8 minutes.  

-Cook bacon over medium heat until browned.  Remove and drain on paper towel.  Reserve 1 tablespoon of drippings.  Discard remainder of melted fat.  Add potatoes, onion, and thyme. Cook 10 minutes or until tender.  

- Whisk held-and-half with eggs and seasoning.  

-Line a baking sheet with foil.  Place quiche pan over the foil and add bacon, vegetables, and cream mixture.  Cover with cheese and chives.  

-Bake 35 to 40 minutes until set.  Cool 10 minutes before serving.  

For dessert I made Irish Cream Cheesecake from The Complete Irish Pub Cookbook.  It was a luxurious dessert made even more special by the addition of Bailey's Irish Creme.  

 

The crust was made with Chocolate Chip Cookies.  The filling had no eggs so it didn't need to be baked making it the easiest cheesecake ever.  16 ounces of chocolate (half semisweet dark chocolate half milk chocolate).  I used a Chocolate Whipped Topping from the local Von's with raspberries.  I'm going to make this for the next family dinner.  It would be even better served with a shot of the Irish Creme.  

A third recipe I have tried is Beef and Stout Pies also from The Complete Irish Pub Cookbook.   Chuck steak cut into 1-inch pieces was dredged in seasoned flour and cooked in oil- then deglazed with undiluted beef broth.  The sauce consisted of onion, mushrooms, tomato paste, thyme, and stout.  The topping was store-bought puff pastry brushed with one beaten egg yolk.  I used individual ceramic soup bowls that were oven proof.  It was especially fitting using Guinness stout since I had toured the factory in Dublin.

London Day 2

This will be my last full day in London.  I have 2 things I want to do.  I will again visit Harrods.  It was impossible to see everything there in one day.  And I want to see a play.  

Again I will walk across Hyde Park.

Along a different path from yesterday, I am confused which way to go.  I am now at the other end of the park and I know I am close so I see two uniformed men carrying assault rifles and I ask them.  Sure enough they gave me directions.  I was only a couple of blocks away.

I have worked up an appetite and remember that there is a Lauduree next to Harrods.  It was my favorite tea room when I was in Paris and so I have a raspberry tart there before starting to shop where I left off yesterday. 

I find a few more things to take home before lunchtime.  By now it has started to rain.  I brought an umbrella from home but of course it is back in the hotel.  OH WELL!  

After lunch at the Georgian I return to the Ice Cream place and order 3 mini cones.  One is vanilla,one chocolate, and one strawberry.  Two college girls at the counter with me want to be my new friends. 

Before going back to the hotel I visit the in-store ticket agency and order tickets to The Mousetrap- a play by Agatha Christie playing at St. Martin's Theater on West Street for tonight's show.  I am lucky to find my seat is in the second row and no one shows up in front of me.  People next to me are from San Francisco.  The play is wonderful but the theatre is also fabulous.  A small theater but exquisite in red velvet draperies and charm, it was the perfect end to my last night.  My taxi is waiting for me in the rain and we pass Buckingham Palace on the way back to the Blakemore.  

Next stop- LAX.  

In London

My time in Ireland was coming to a close.  I left the island a day early since I had a chance to get a ride to Castlebar where I will catch the plane needed to reach London.  The room I had reserved in London was The Blakemore Hyde Park.  On the first morning there, I walked across the park on my way to Harrods Department Store- every woman's dream.  The park was beautiful.  I had forgotten how large it truly was and Spring was in bloom and it was a sunny day.  

I walked across the park in search of Harrods Department Store- the largest department store I have ever. been in.  Seven floors of merchandise, restaurants, anything one could possibly want.  Since I had seen all the tourist sights on a previous trips, I decided to spend my time here at Harrods.  

The first floor is designer departments, restaurants, and candy.  Easter is a few days away and I am taking back to LA and Escondido to my family  Easter candy.  The only problem I see is how to choose which candy to choose.  

I stop for lunch on the ground floor's Calvin Demoiselle Petit Bistro Bar.  Bar stools surround the "kitchen" area so one can watch the food being prepared.  Each stool has a hook under the counter for s purse or packages.  

  I order the chicken skewers, 

While eating I watch the chef carve the roast beef.  

The  bakery department is next to observe seemingly endless goodies for shoppers to take home.  

If I lived here I would surely be making purchases.  

On to the next floor.  

I can't resist the Ice Cream Parlor.  Here I ordered the Spaghetti Ice Cream Sundae, Vanilla Ice Cream is put through a strainer and topped with raspberry sauce.  Again I sit at the bar with the hook underneath.  From here I can watch what other customers are ordering.  It is an amazing operation.  The place is packed with people of all ages and denominations.  

By now there is still more to see but I am so tired I decide to take a taxi back to my hotel and return tomorrow (maybe even a return to the Ice Cream Store).