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Springtime Travels and My New Life

It's not often I post a photo of myself. But, with so many different things going on all at once, I wanted to share just how happy I've been. This photo pretty much sums it up. 

With experiences stockpiling, I'm a bit frustrated that I haven't had the time (or energy after days adjusting to my new, full schedule) to sit and compose a wondrous tale for each of the vignettes I am going to share. So be it. I am happy as we settle in to our new lives in the South, and feel like I am living as if on a long vacation. We hope to keep it that way. 

Here is a bit of some meanderings from the past month or two - 

Gorgeous blooms - some of the first of the season, during our ill-timed but wonderful trip to Portland and Seattle in April - at The Meadow on Mississippi Street. This fell smack in the middle of us packing up ten years of a life in NY to move to Birmingham, and we both joked more than once about wishing we'd been more efficient and brought some stuff to pack while on this trip. Ha.

We found many great finds in the short time we stayed in Portland and felt genuinely welcomed by all of the people we met. Must. Return. Soon. 

For you New Yorkers with a hankering for a ridiculous artisanal chocolate selection, slabs of Himalayan pink salt, as well as numerous other bottled salts, don't miss their location in the West Village! It is a well-curated collection of good-living essentials....

We loved the Rebuilding Center. As I wandered the aisles, I had to remind myself I was taking a plane home *and* packing up far more of the very stuff collected in my years, and I certainly did NOT need more stuff at this moment. But, the vast collections of reclaimed, recycled just-about-everything at super reasonable prices made me wish a place like this existed in my own neighborhood.... One of the trucks parked outside said it best:

This place has its sights on the future of materials usage, as well as how we think about physical resources in general. Kudos to you guys for helping pave the way (literally) to innovative building practices. 

There was Por Que No? taqueria:  inventive, conscientious, and every bit delicious, and also the great vegetarian food truck Wolf & Bears, which had I been less hungry, you would see just how fresh and yummy their falafel and sauces were. Go! Eat well while supporting smart, local businesses. 

What is the best way to round things out? Topping off the experience with ice cream. (You knew I was going to say that.) For that, we hunted down Salt & Straw, and boy are we happy we did. 

With a hip space, excellent, friendly service, and dynamite flavors, you cannot go wrong. We chose the arbequina olive oil ice cream, and coffee & bourbon - damn good to the last lick.

In some ways all of this served as the backdrop to a pinnacle experience we were fortunate to have, that at an eco-homestead nestled in a quiet and beautiful neighborhood in the northwest. The Attunement Guest House had everything we needed and so much more. The radiant heat in the bathroom (I covet thee), the beautiful laying hens who supplied eggs for our breakfasts, the front "lawn" of spring onions, kale, and chard (available for harvest to go with those eggs), the newly constructed sun ray trellis which would nurture fig and kiwi trees.... and then there was our hostess, Joelle herself. She was a ray of sunlight and definitely a kindred spirit. I wish we'd had more time to soak up all the details and moments with her (and her awesome housemates). Another thing to come back for...

The breakfast shoot was unplanned. I think we were so wowed by the abundant, fresh food and feeling just so welcomed, that we both reached for our cameras to document our experience. Not the most eloquent subject - a humble veggie omelette - but the making it (and eating it!) was sheer bliss. I hope you experience some of that in the photos. For the recipe, scroll down....

Along the streets in both Portland and Seattle, everywhere was an explosion of blooms. I gasped aloud at least 7 or 8 times at the layers and abundance (there goes that word again) of all of the trees and plantings. Everywhere was so pretty, so considered.

There's more to this story, but it's long enough. I don't want to tire you out! I've mapped out more of my meanderings, so please stay tuned. I will be making more regular appearances once again, now having settled in to my new life in Birmingham.

Also, as per last post pre-move, Mira Zaki has won the giveaway. Congratulations Mira! I will be shipping your books out this week. Thanks so much for your patience.

Chard and Spring Onion Omelette
Serves 3

6 free range eggs
2 good bunches of swiss chard (you can also use kale, or broccoli rabe), rinsed and coarsely chopped
1/2 cup grated sharp cheddar cheese
2 spring onions, trimmed and finely chopped
1 tbsp fresh soft herbs (like parsley, dill, cilantro, thyme, etc.), coarsely chopped
freshly cracked pepper
a good knob of pasture-raised butter, divided in two
a good pinch of Himalayan pink salt (you can use regular sea salt, if that is what is available)

Scramble eggs in a bowl and season with a bit of pink salt and pepper. In a large skillet, heat the butter over medium-high heat. When it begins to bubble and become brown, add in the onions. Sauté for a couple minutes, then add in the chopped chard. Allow the chard (or whichever green you have chosen) to wilt in the pan, stirring to combine. Remove from pan and empty mixture into a sieve set over a bowl, allowing any leftover juices to drip out. Save liquid for stock or another use.

In same skillet, heat another pat of the butter until it sizzles, swirl around pan, then pour in the egg mixture and reduce heat to low. Tilt the pan every so often, using a rubber spatula to push egg away from the edge of the pan and allow the still-liquid part to seep over to the edge. Repeat, moving around the circumference of the pan, until no more liquid egginess remains. Once the omelette surface is solid enough to handle (and remain whole), use a long spatula to free it from the pan bottom, and with a *very confident* strong jerk, flip the omelette over, landing the omelette face-down into the pan. Scoot it center with the spatula if it didn't quite make it (many tries are necessary to perfect flipping a large omelette, so don't worry about tears the first series of tries). Scatter cheese across the surface, followed by the onion-chard mixture. With the spatula, fold one half of the omelette over and gently press the top down using the spatula butt. Remove from heat, cut into wedges and serve, garnished with herbs, sea salt and cracked pepper.

A Late-Winter Strata, Sour Cherry Hand Pies, and More: Soothing Delights to Remedy the Chill

There is something about the last days of winter - agonizing about *still* wearing all those layers, looking forward to any break showing signs of spring - where we snatch ourselves away from the persistent cold, and the most soothing meals are prepared (and eagerly gobbled up). It is with this in mind that I have gathered a few hearty favorites.....

They are quite easy to prepare and totally delicious, and will likely bring you to want more.

Scroll to bottom for recipes...

 

All that is required in the case of the strata is a bit of chopping and sautéing, followed by layer-layer-layer and then *bake!* with the result being a delightful cheesy crust atop savory bread pudding, spiced meat, and seasoned veg. Dig in. 

This quiche is the most custardy creation I have come across. You will swear up and down exclaiming how good the combination of egg-pumpkin-speck is, their textures and flavor notes riffing off each another. Again with just a little sautéing, mixing, and pouring into the crust to bake (which itself is not rocket science, and so nice, adding a delicate crumb). The finished product is a pretty simple creation - and HUGELY satisfying - to keep you warm and fed.

For those lentils, they may not look like much and that is okay. Not every meal is a knock-down drag-out over-the-top creation. In this case I literally only had a few leftover jars of things in the refrigerator, and in a stroke of genius for lunch recently, pulled them out as I put a pot of French lentils on the stove to cook. Adding a spoonful here and there from each resulted in a nourishing, richly flavorsome dish, one that I'd be proud to serve to others (and certainly to feed my own body again).

And oh the golden pies.......... my mother gave me a jar of Michigan sour cherries (thanks, mama!) which ended up sitting for some time in my pantry. Short on time to make a *wow* dessert for some friends with a new baby, I pulled from my coffers to make these outstanding cherry, dried apricot, and orange zest puff pastry hand pies. And how. Sometimes it is the simplest foods that bring such rewards. And also brought said friends to ask for the recipe so that they can wow their friends (here you go, guys!). This is the spirit of each of these creations, and after making them to fill your own bellies, I hope you will get a knock at your door to share, and then share some more.

 

 

I used a new rolling pin on the dough for those heavenly pies, a lovely one from the Vermont Rolling Pin Company. Hand turned beautiful wood (mine is walnut), they prodcue different rolling pins for different purposes and personalities. See for yourself. And the pâte brisée for the quiche? Same rolling pin, same great results. 

Now for the recipes - 

Hearty Vegetable and Meat Strata

Serves 8-10

2 large bunches chard or 1 bunch collards, spines cut-out and chopped, separated from leaves, also roughly chopped

1/2 lb slab bacon, ground pork, or sausage, cut into 1/2-inch dice

1 large onion or several shallots, finely chopped

1 loaf brioche or seeded bread, sliced 1/2-inch thick

7 eggs

butter to grease the pan 

good olive oil to sear the veg and meat

1/2 cup parmesan, shredded

3/4 cup gruyere, grated

1/2 cup ricotta

2 cups milk

1/2 tsp freshly grated nutmeg

1/2 tsp freshly ground pepper

sea salt to taste

Heat a large cast iron skillet over medium heat. Add a good glug of olive oil and swirl around to edges. When the oil smiles, cook in batches the onion or shallots, the sausage or bacon, and then the greens. Season onions with s+p, and once they begin to soften, about 3 minutes or so, transfer them to a bowl and set aside. Add the meat and more cracked pepper, sautéing for 5 minutes or until browned on all sides. Transfer to another bowl and set aside. Lastly, add the chopped spines of the chard or collards, season with nutmeg and s+p, and after a few minutes - stirring occasionally - add the chopped leaves. The fat in the pan leftover from the meat should season the greens nicely. They should only take a couple minutes to sauté once the leafy parts have been added. Remove pan from heat.

Place bread slices in a single layer on the bottom of a buttered roasting pan. Scatter half the meat around, followed by the greens and onions. Add in half of the ricotta and a third of the gruyere and parmesan. Follow this with another layer of bread, then the last of the meat, onions, and greens, topped with the remaining ricotta and another third of the gruyere and parmesan. Prick the remaining bread with a fork - this is for the liquid which follows to absorb better - and add slices on top in a single layer. In a bowl, whisk together 5 eggs and 1 cup milk. Pour carefully and evenly over the bread. Using a sheet of parchment laid over the surface, lightly press down to compress the layers slightly, which also aids in absorbing the egg mixture. Cover parchment with foil and refrigerate for at least 6 hours, up to a couple days.

Preheat oven to 350 degrees (F). Bring roasting pan out from the fridge, uncover foil and peel parchment away, and allow to sit for a half-hour. Whisk the remaining eggs and one cup milk together and season with a little sea salt. Pour over bread, again carefully and evenly. Sprinkle remaining cheeses on top, place on a baking tray, and bake in the oven for 30-45 minutes, or until golden in places. Allow to cool for 15 minutes before serving.

Harissa-kissed Lentils with Walnut Pesto and Crème fraîche

1 1/2 cups French lentils, picked through and rinsed 

2 tbsp (to your liking) harissa paste

3 sprigs fresh thyme

1 bay leaf

1/2 cup walnut pesto

a dollop of crème fraîche

freshly cracked black pepper and sea salt to taste

for the pesto - adapted from Chef Jody Williams

1 cup walnuts - roasted in a dry skillet until fragrant

2 cloves garlic, crushed 

3-5 sundried tomatoes - try to find them packaged without preservatives (not as red in color as a result, but still as flavorful)

1 tsp fresh thyme leaves

1/2 tsp sea salt

1 tsp sherry vinegar

good extra virgin olive oil

Pulse all ingredients except olive oil in the bowl of a food processor. Add olive oil in a stream while pulsing the mixture to create the texture of your liking. Stop and taste if need be. Store in ceramic or glass, covered and refrigerated. Good for up to one month.

Place lentils in a saucepan and cover with water, about an inch above the lentils. Add thyme sprigs and bay leaf. Bring to a boil and cover. Lower heat and simmer for 20 minutes or until water is absorbed and lentils are tender (check after 15 minutes to see if more water is needed). Keep covered until done. Mix in harissa and walnut pesto to taste, and perhaps a last drizzle of olive oil. Add a dollop of crème fraîche once served into dishes. 

Pumpkin & Speck Quiche

Serves 4-6

for the filling-

4 eggs

3 egg yolks

1 1/2 cups kabocha or other pumpkin squash, peeled and chopped

1 cup speck, coarsely chopped

1 cup heavy cream

1/2 tsp freshly grated nutmeg

2 sprigs fresh thyme

sea salt and freshly cracked pepper to taste

for the dough -

2 1/2 cups all-purpose flour

1 tsp kosher salt 

2 sticks cold butter, cut into small cubes

1/4 cup cold water, plus more if needed

Mix flour and salt together in the bowl of a food processor. Add the butter and pulse until pea-sized bits remain, about 10 seconds. Drizzle water in a thin stream while pulsing the food processor until dough just comes together, no more than 30 seconds. The dough should not be wet or sticky. Empty dough out onto cellophane laid on a work surface and separate into two piles. Form each into a ball and flatten into disks, then wrap each separately, somewhat loosely.  Use a rolling pin, roll from center outwards, turning dough 1/4 turn as you go so each side gets its share. Dough will likely have pushed to limit of cellophane at this point. Refrigerate for an hour to allow the gluten to relax - second disk is yours for another use (once you make this quiche you'll use it quickly for another), and can be frozen for up to one month. 

Bring disk out of fridge and remove plastic. On a lightly floured work surface, roll the dough  to 1/4-inch thick, turning to for evenness. Drape into an 8-inch springform pan, gently freeing dough from edge while pressing it down with the back of your finger flush to base of pan. Trim evenly around top edge (you can use a paring knife or kitchen shears), using any leftovers to patch thin areas or mend cracks. Prick all over with a fork and chill in the refrigerator.

Meanwhile, in a cast iron skillet over medium heat, pan fry speck until golden, about 5 minutes per side. Place onto absorbent paper to cool and sear squash in fat until browned on all sides, about 7 minutes. Remove from heat and allow to cool slightly. (This can be done a day or two in advance.) 

Preheat oven to 400 degrees (F). Place a sheet of parchment over dough and weight with baking weights, beans, or rice. Blind bake for 12-15 minutes. Remove weights and paper, and bake for a further 10 minutes or until crust is golden. Remove from oven, and scatter speck around base of pastry. Lower oven to 300 degrees.

Whisk together eggs, cream, nutmeg, salt and pepper in a large bowl. Add the kabocha and pour mixture into pastry. Top with thyme leaves and another grind or two of pepper, and bake for 30 minutes, or until custard has set. Allow to cool for 10 minutes and then release spring collar from around pastry. Use two spatulas or palette knives to transfer quiche to a serving platter. Serve with a shaved brussels sprouts or mixed green salad. 

Sour Cherry Hand Pies

Makes 4

1 package store-bought puff pastry (Dufour makes a great version)

1 1/2 cups sour cherries (can substitute currant jam or other similar tart preserves)

5 dried apricots, cut into small dice

zest and juice from one orange

grated fresh nutmeg, if you like

1 egg and a drop of heavy cream, for pastry wash

dusting or cane sugar, for sprinkling

Preheat oven to 350 degrees (F). Roll out puff pastry to 1/8-inch thickness on a lightly floured surface. Using a small plate or teacup, trace four 5-inch rounds. Save scraps for another use. With another plate/cup of a slightly larger dimension, cut out four additional rounds (the tops). Chill on parchment-lined baking sheets in the refrigerator.

Mix cherries, apricots, zest, juice, and nutmeg together in a bowl. Spoon mixture into the centers of pastry disks, leaving a 1/2-inch border all around. Paint edges with water, place pastry lids on top, and press to seal. Using the tines of a fork, press around the border and score the center for steam vents. Lightly scramble the egg with the cream, and using a pastry brush paint the pie surfaces all over. Sprinkle sugar on top and bake for 15 minutes or until puffed and golden. Cool on a wire rack for 10 minutes. Simplicity (and to-die-for yummy) personified - enjoy!

Merry Christmas!

 

I made, styled and photographed this story for the latest issue of Llamas Valley. They asked me to produce something fun for the holidays, and I immediately thought of pie. With options for savory or sweet goodness enveloped by flaky and comforting crust, their versatility and historic relevance (pies are an ancient way to preserve and transport deliciousness...) make them essential in any cook's repertoire. I hope you will be wowed enough by these images to try one or many of the recipes. Each was o-u-t-r-a-g-e-o-u-s-l-y delicious. Some pies here are easier to prepare than others, but be brave, roll up your sleeves, and tell me which are your favorites!  All recipes can be found on their new - and free! - iPad edition, here. Good luck, and good eating!!!

making our wreath for the front door, using rose hips to accent the greenery

I am thrilled to be spending the holidays with my parents. They are inspirations for so many things in my life, and I will soak up the precious days we'll have together - no doubt framed by lots of good eating and drinking. I have some special gifts planned, including a hawthorne berry infused vodka which I made over the past few months. It is surprisingly delicious.

With any luck, I will share some festive treats (that are easy to make!) as we gear up for New Year's Eve.... stay tuned.

As this year comes to a close and we renew ourselves for 2013, I am reminded that there is so much to be grateful for. I wanted to share some organizations that do a lot of good to help others in need, in hopes to raise awareness, as well as to offer you the chance to make a year-end contribution in making them even more effective. With the recent tragedy of Hurricane Sandy still very present, there is essential ongoing work to help the various communities affected get back on their feet. Donate here to help people in Staten Island, New York City, and New Jersey. 

For the past year or so, I have followed the phenomenal story of a boy named Cain, who made waves with his cardboard arcade. Because so much support came his way, the Imagination Foundation was born to bolster kids worldwide. Donate here to support kids in developing themselves, flourishing in the fun of stimulating creativity. 

Lastly, something extremely dear to me: the crucial raising awareness for the wonderful furry creatures that enrich our lives, making our house a home and who become our family. The reality is that millions (crazy, but true) of animals are needlessly destroyed every year, dropped off at shelters and left to a most unfortunate fate. Please, please, if you are considering getting a dog or a cat (and other animals, too!), adopt from a shelter, especially those known as "kill shelters". You will save a life and for your reward and receive a lifetime of unconditional love. This is one organization here in NYC dedicated to placing animals before they meet their doom. Helping to spread word about animals who come through their doors is of great help. You never know who may be ready to foster or adopt! Perhaps you were even thinking of bringing an animal into your home. There are so many amazing creatures who need you, and thank you. Just over two years ago, we rescued a couple of cats who were going to be destroyed the next day. In the time since they have become the loves of our lives. Totally!!! Thank you for reading, and for considering how you can make a contribution in creating a meaningful, great 2013.

Happy Holidays everyone!!! xxx