Sunday, December 22, 2013

Celebration Food: Amazing Punch, Savory Bread Wreath, Gravlax, Salted Chocolate Sour Cherry Bark, and More

the amazing punch

Last week we threw our first fete in the south, and though I planned smartly it was still an immense undertaking. We wrung our hands a bit about to throw or not-to-throw, because as newbies, who do we have to call on? What actual community exists, after living here just seven months? Well, it turns out we have some amazing friends, many who popped by to celebrate with us, digging in to some good eating and the cozy vibe of our enhanced home. It was kind of a gratitude party, and very festive, y'all!

Scroll to bottom for recipes....

sweet roasted peppers
gravlax and tzatziki

"popcorn" and eucalyptus branches

rosemary, sage, and garlic braided bread wreath

sour cherry-salted chocolate-granola bark

salted chocolate-dipped candied oranges

And now,  for the recipes!

Traditional Gravlax
Prepare three days in advance

2 sides wild salmon such as coho, keta, or sockeye
1 small bunch fresh dill, chopped
3/4 cup kosher salt
3/8 cup cane sugar
7 juniper berries

The name literally means buried salmon, and is a wonderful age-old recipe. Be sure to buy very fresh, wild salmon. The flesh will be firmer, more vibrant in color and flavorful, and connected to responsibly managed fishing practices. Rinse the fish and pat dry, and using pliers, remove any pin bones along the center seams. Position them in line, one mirroring the other, on top of cellophane. Make sure the cellophane extends beyond the salmon at least 3 inches in all directions.

Cover the fish in the chopped dill, piling more atop the wider and thicker areas. If you completely cover the fish and have extra leftover, save for another use. Mix together the sugar and salt and generously  pile on top of the fish, leaving no flesh exposed. Crush the juniper berries using a mortar and pestle and sprinkle over the salmon, dispersing more at the larger ends.

Use the cellophane to lift one side, flip one side onto the other. Pull the cellophane taut (no extra air space) to make a tight salmon package. Think of it as wrapping a tortilla around burrito contents: tidy and contained. Folding cellophane side-to-side and then top-bottom, enclose the salmon parcel completely.

Place the parcel in a baking dish or tray in the refrigerator. This will catch the liquid which collects as the fish cures.  Place another dish on top and fill it with heavy cans or jars from your pantry, to weight the fish parcel down. For the next three days at 12-hour intervals, turn the parcel over so that both sides cure evenly.

Once three days have passed, remove weights and unwrap the fish, rinse and lightly pat dry. I like to keep much of the dill intact, so I carefully rinse the sides of excess saltiness, but not so much that I remove the pretty dill surface. Use a very sharp knife and slice at an angle to achieve delicately thin but wide strips of delicious cured salmon. Serve with tzatziki (recipe below) or caper berries, boiled small potatoes, pumpernickel, or flatbreads.

Can be made 3 days in advance

1 medium container greek yogurt
2-3 cloves garlic, minced
5 Persian cucumbers (or 1/2 English/ 4 kirbys)*
1 large handful fresh dill, chopped
1-2 tbsp red wine vinegar
1-2 tbsp good olive oil
freshly cracked pepper and sea salt

*Peel first if not organic, as much of the pesticide residue remains in the skin.

Slice the cucumbers very thinly on a mandoline or grater. In a large bowl stir together all ingredients thoroughly and taste. Adjust to your liking, transfer to a sealed container, and refrigerate until ready to use. Great with gravlax recipe above, on toast, on grilled meats, as a salad addition, and so much more. Keeps for 2 weeks.

Roasted Peppers
Can be prepared 2 days in advance

a variety of bell peppers*
good olive oil
sea salt and cracked black pepper
1-2 tbsp fresh rosemary quills

*I found that orange peppers offered the sweetest flavor, but a medley of different colors makes for a very festive presentation.

These make a wonderful addition to any antipasti platter and are much tastier (and less expensive) than their store bought relatives. The added satisfaction of making them yourself is great. Know that it - like anything - is a process, so enjoy it and cozy up with some good tunes and a glass of wine as you make this tasty dish.

Brush peppers in olive oil and grill over high heat (or over the open flame on a stove burner), turning as the skin blackens. The goal is to get all sides well-blackened, which helps the pepper skin release from the flesh. Transfer peppers - which collapse on themselves as they cook - to a bowl as they are done.

Allow to cool to room temp and then with your fingers, push the skin off the peppers so that what remains is the velvety pepper flesh. Gently pull the stem and seed-end off, then overturn the pepper onto a dish so that any juice may drip out. Tear into halves and clean out any remaining seeds, and with a sharp knife, cut into strips. Combine pepper strips, enough olive oil to "marinade" them, along with a scatter of salt and pepper to taste. Add the rosemary and refrigerate. Remove from fridge at least 1/2 hour before serving to allow them to come to room temp. Good for 5 days.

for more process and in-the-moment fun, follow me on Instagram

Candied Oranges
Prepare 2-3 days in advance

6 oranges*
1 1/2 cups cane sugar
1 1/2 cups agave nectar
10 cardamom pods, bruised with the end of a knife
1 tbsp orange blossom water

*choose organic, as you'll be eating the skin and don't want to consume pesticide residue

I love this simple recipe and have prepared it a few times now. Enough in a batch to offer as gifts, these juicy morsels provide repeated satisfaction, over a stretch of time.

In a large pot, cover the oranges in water and bring to a boil. Drain, refill with water again and repeat twice more. This helps reduce the bitterness imparted by the pith. After the third time, empty oranges into a colander and allow to cool enough to handle. Cut oranges into wedges - use your judgement as to how large or small you'd like the segments to be. I cut at least 8 wedges per orange, and if it is larger, a greater number.

Use a damp sponge to wipe pot of any residue which may have accumulated, then pour in sugar and agave nectar, along with 5 cups water. Bring to a bare simmer, stirring often to dissolve sugar. Empty oranges into the liquid, along with the cardamom, and cover. Simmer for 3-4 hours, until syrup has reduced and oranges have become translucent.

Add orange blossom water, cool, and transfer to a container to refrigerate. With a slotted spoon, remove  orange segments from syrup and drain on parchment-lined baking sheets in advance of serving. Dry for at least a day. If you have plans to dip them in chocolate, do so a day before serving and refrigerate until shortly before guests arrive.

Strain syrup of its solids with a sieve, scraping any flesh with a spoon to press out its liquid. Store sealed in containers in the refrigerator. Great used in the punch recipe which follows, or with club soda, added to cocktails, and more. Will keep for a month.

Sour Cherry Salted Chocolate Granola Bark
Can be prepared 2 days in advance

1 lb bittersweet dark chocolate, cut into small pieces
1 cup dried sour cherries, coarsely chopped
2 cups granola of your choice
freshly cracked black pepper
flake sea salt

In a double boiler, melt the chocolate. Place parchment paper on a baking sheet, and pour the granola into a pile.

Once the chocolate is molten, pour onto the granola, and using a rubber spatula, mix the two together thoroughly. As you mix, spread the chocolate-covered granola into an even layer on the baking sheet. Keep spreading until the mixture reaches the edges, which should end up a 1/4-inch thick or thereabouts.

Scatter the chopped cherries around, then add the cracked pepper all over, followed by the sea salt. The pepper actually ends up pretty subtle, despite what we anticipated. Use the sea salt as an accent more than a ground-cover - the unexpected saltiness will be a delight for any who indulge.

Once that is done, place it in a cool place to harden. With your hands, break the mixture into pieces. Refrigerate to store. Remove from fridge 1/2 hour before serving to allow the flavors to fully bloom. Keeps for 2 weeks (if it lasts that long).

Rosemary, Sage & Garlic Bread Wreath
Make day-before (and reheat) or day-of

3 cups whole wheat flour
1/2 cup buttermilk, warm
1/4 cup water, warm
2 eggs
1/4 butter or coconut oil, room temperature
one packet dry yeast
1 tsp sugar
1 1/2 tsp kosher salt
zest from one lemon
3 cloves garlic, chopped
a handful fresh rosemary
11 or so leaves of fresh sage, coarsely chopped
grey sea salt or flake salt - I used an herb sea salt that worked great
freshly ground black pepper
good olive oil

*You may also add chopped olives, shredded cheese, thinly sliced prosciutto, or other savory elements, as you like

Combine warm water, yeast, and sugar in a large bowl and allow to foam for a few minutes. Incorporate milk, oil/butter, eggs, salt, and lemon zest, and then mix in flour, one cup at a time. It may turn out that you do not need all the flour - as long as the mixture forms into a soft dough - so feel it out as you go.

Turn the dough out onto a lightly floured work surface and knead until it comes together neatly in a ball, about 3-5 minutes. Place the ball of dough into a large, lightly greased bowl, one that will accommodate the dough once it has doubled in size. Cover with cellophane and set aside in a warm place. I used my stovetop for this to maintain a soft warmth in the 1 1/2 hours it takes for the dough to rise.

Once it has doubled in size, turn the dough out onto lightly floured work surface and punch any air pockets out of it. Roll out to thirty inches long, by about 10-12 inches wide. Generously paint with olive oil, then sprinkle herbs, garlic, sea salt and cracked pepper. Roll from one side over, tightly coiling into a tube. Slice right down the length with a sharp knife in the center as you cut. Then, keeping the cut layers facing up, drape one side over the other and repeat, as if you are braiding (in two sections) the lengths of dough. Bring both ends together, and in one swift movement with a baking sheet lined in silpat or parchment paper nearby, bring wreath onto tray and make any final adjustments in twisting ends together. Preheat oven to 400 degrees (F).

Allow wreath to sit for another 30 minutes or so, until it becomes a bit puffed up. Paint the surface all over in olive oil, and place into oven to bake for 20 minutes, or until top edges become golden. Lower temp to 325 and bake for an additional 10 minutes if you prefer crisp bread, or remove from oven an cool on a wire rack if you prefer it softer. Serve with a good olive oil for dunking. Refrigerate any unused portion and eat within 3 days.

Amazing Punch
Assemble 15 minutes before you anticipate your guests' arrival*

Bourbon or Whiskey - I used Jim Beam and then Jameson's for the second round
Sparkling wine
Vodka - I used Tito's
Sour Cherry Juice
Orange-cardamom syrup*
2-3 satsumas or clementines, thinly sliced
7-11 fresh sage leaves
*Ice mold should be frozen a day before

This punch will certainly help you and your guests have a jolly good time. Use the ratios as a guideline for you to feel free to experiment further. Modify as you like and ultimately, have fun with it.

One day before your festivities, find a mold that will fit your bowl - ice cube trays, jello mold, bundt mold, etc. - and fill 1/3 full with water and freeze for 4 hours. Layer the citrus slices with the sage leaves, allowing the sage to peak through. Remember that the bottom will actually be the top, and whatever is closest to that will be easiest seen. Freeze again for 2 hours. At this stage, I left the mold on the freezer shelf and carefully poured (from a cup with a spouted rim) the remaining liquid - sour cherry juice - to fill it to the top. Better to do it that way if you can, so that you aren't faced with making a mess on your way back to the freezer.

In a punch bowl or other large bowl, pour in a base of whiskey or bourbon. I used half a bottle to start off. Add the full bottle of sparkling wine, followed by 1/3 bottle vodka. I used 1/2 bottle of sour cherry juice to complete the ice mold, as I didn't want water to dilute the flavor of the punch as the evening wore on. Add the remainder of cherry juice to the alcohol mixture. Finish by adding 1 - 1 1/2 cups orange cardamom syrup, and taste. Adjust to your liking. Stock extras of each to replenish as the party gets into full swing.

De-mold the ice by placing the mold in a pan of hot water for a few minutes. Lift it out and invert it, supporting the ice with your hands underneath so it doesn't come crashing out. If you don't feel any give, place it back in the warm water for a minute or two further. Repeat, and once you feel it loosen from the mold, bring it to the punch bowl, re-invert, and gently place into the punch.

Thank me later. Go now and enjoy a festive, rollicking time with this easy-to-prepare, delicious punch!

As the year winds down, we are so thankful for many things: our health, the generosity of new (and old) relationships, family bonds, wit and humor when life feels precarious, and always, the comfort of each other, alongside a good drink and food.

And, thank YOU for being here with me as I share my adventures. Merry Christmas, Happy Holidays to you and yours. xxxooo

Friday, December 13, 2013

Braised Lamb Shanks at Anthology, New Work at Southern Living, Last-Minute Fab Gifts

As you might gather from the title, I have been up to many projects of late. There is much to share, and much will be revealed further, soon. Today, however, marks the fourth feature with Anthology Mag. I have loved producing and cooking up these delicious stories! This one takes a cue from all the wintry weather we've been having, and is robustly savory. Braised lamb shanks anyone?

Check out the full story - and more gorgeous pictures - at Anthology and let them know how much you love it. :)

Switching gears, here are snippets from this month's Southern Living.... we have since parted ways, and this represents the lot of work produced in my last days there. More will appear as bits in upcoming months; I'll post them here as they run in the magazine.

festive blooms for every container - 

a roast story - 

*fancy* shooting products on white - 

Which brings me to..... In my love for - and earnest interest to support - local makers, I wanted to create a little gift guide this year, in case you haven't already aced the list for your dear ones. Inspired by the great photographer Andrea Gentl, who seems to effortlessly curate great collections, I thought you might like a glimpse of what I've come across that inspires me....

1. Organic Neck Warmer - Knit in Los Angeles with enormous needles, this wool roving neck warmer is totally stylish while maintaining a sense of timelessness. The simple novelty of such knitting needles is worth a glance.

2. Soup Bowl in "Crater" Glaze - Support small makers by buying through savvy online shops like Etsy. This stoneware bowl has been on my list for a while, and there's just one like it!

3. Save Bristol Bay - Some of the greatest gifts we can give will help keep the crucial fabric of our planet intact. This pristine Alaskan bay, fed by waters from nearby snow-capped peaks and small rivers threaded from wetlands and tundra, is the best wild salmon habitat on Earth. It faces imminent threat from the proposed Pebble mine (as well as adjacent proposed mining). If we lose this perfection of Nature, we will lose wild salmon as we know it.

4. The Bunad Blanket - Though not local, this indulgent, award-winning piece is woven in Norway of the finest wool fibers, and is so, so beautiful.

5. Glaze-dipped bowl from Terrain - lead-free glaze, handmade in Vermont, USA. I love so many things at Terrain...

6. Hand-poured Birthday Candles - Made from all-natural beeswax right here in the USA. These tapers add drama to any celebration.

7. Hasami Bowl - The simple ingenuity of these modular porcelain bowls makes for limitless uses at the table.

8. Vermont Rolling Pins - I use their European pin for many of my projects, and this one is another I've coveted for some time. Hand crafted, beautiful, and functional. What else is there?

9. Classic Linen Apron - from the fine people at Quitokeeto, this timeless design is constructed in California of natural materials. The flax linen only gets better with age....

10. Beautiful Briny Sea Salt - I was delighted to discover that this small maker creates her toothsome salts right here in Alabama, and I was sold when I tasted her French Picnic blend. Perfect for rubs, as a finishing salt, and more...

11. Save the Orangutans -  Another way to feel good about giving, these imperiled, beautiful creatures could sure use our support. Currently, orangutan habitat is being eradicated (80% reduction in the last 20 years) in favor of palm plantations so that companies can use palm oil in products such as peanut butter, truffles, hygeine products, and more. Please help save these precious creatures from extinction.

12. Balsamic Fresh Fig Jam - Made in small batches in Porland, Oregon, everything from this maker is delicious. I have a collection of empty jars to prove it.

13. Excalibur Dehydrator - this splurge more than makes up for itself with the savings in longterm food costs. Perfect for those preservation-minded folks! Great for fruit leathers, drying mushrooms, and any other fresh produce you may need to save from spoilage.

However you do the holiday season, please, for your own sanity (I'm talking to myself here, with a laundry list of things to do), make room to breathe, kick up your feet to release physical stress  - preferably with a cocktail - and a hug someone (or everyone!) you love. I mean it. It's too easy to become stressed out, and time is too precious to allow all of the "things" to get in the way. And with that, onwards.... :) xxx

Friday, November 22, 2013

Apple Tarts Tatin - #3 at Anthology

Good Morning! It isn't every day that I greet you with dessert at the start. But today, for all kinds of reasons, we have this most splendid of tarts. Just in time for a little morning nibble.... ;)

Click here to read how to make these beauties, as well as to see the collection of gorgeous images which tell the story. If you missed the previous features, here they are: dreamy muscadine marbled goat cheesecake and the nutty, fabulously savory pesto-not-pesto on grilled steak. There's a new story brewing I'll be sharing soon. Sooo good, it is perfect wintertime, soothing satisfaction. 

In the meantime, I hope you and yours will indulge in (but not too too much) a most tasty, comaradarie-filled Thanksgiving. This will be our first in the South. We have some family descending on our new digs, and then it's off, to sharing our friends and family with each other, and the sweet (and maybe raucous) experiences that will ensue. Take time to savor the moment, and dig in.

Sunday, November 10, 2013

Now on Instagram

Now there are more ways to see the delicious things I am up to. For behind-the-scenes, quiet moments, and general delight.... See you there! 

Thursday, October 31, 2013

More! Delicious Bites and Scenes from Southern Living

With the holidays approaching, there's been a lot of glitter on set, along with ample china finery and general mayhem. This beautiful floral scene features in the current issue, as do most of the images which follow. Celebrating Thanksgiving elegance and good eating,  the November issue is sure to please. 

Delectable jambalaya. With this mix of ingredients, you can't go wrong...

Curried chicken and veg chowder with toasted coconut - totally yummy. Try it out, here.

A sausage-grits quiche-style dish. Surprisingly tasty....

There's so much happening right now. These morsels are a keyhole to satisfaction, as I prepare the next great thing.... 

Some highlights looking ahead: a chef in the garden story we're shooting, right-around-the-corner, a gorgeous French rustic Tart Tatin feature, a fall picnic fantasy, and more. :) Thanks, as always, for your continued enthusiasm and support. xoxo

Friday, October 18, 2013

Fall Sausage Cassoulet

Recently I discovered the wonderful cuts from Mountain Song Farm, and in an effort to help keep a local and ethical farmer in business, I wanted to share his product with you. Farmer Brad raises Berkshire pigs in their traditional woodland environment, giving them full opportunity to live as hogs should, not confined, fed chemicals, and grown on GMO grains. This heritage pork is juicy, so tender and flavorful - worlds tastier (and healthier) than supermarket pork. Your support aids in the longevity of a small family farm! Please show your love for Mountain Song Farm by purchasing a farm share today. Cuts include rib racks, thick-cut bone-in chops, hickory smoked bacon, smoked jowl, bratwurst, chorizo, and andouille sausages, and more. Call or email farmer Brad and let him know which option you would like, or visit him at Pepper Place Market.

I made a wonderful dish adapted from a (always playful) riff from Jamie Oliver, and well, it was so good that we ate two plates-full and seriously contemplated returning for thirds.

Sausage Cassoulet

6-8 sausage links - I used Mt. Song chorizo (killer flavor) and andouille
5 rashers bacon, cut crossways into 1/2-inch thick slices
3 celery ribs, finely chopped
1 large carrot, peeled and chopped
3 shallots, peeled and finely chopped
3 cloves garlic, finely chopped
a good handful of mixed fresh thyme and rosemary, tied in a bunch with kitchen twine
2 bay leaves
a large handful dried porcini mushrooms, crumbled into small bits
2 cans cherry or plum tomatoes and their juices
2-3 cups cannellini beans (soaked and cooked, or canned)
1/2 loaf day-old good crusty bread, torn into chunky pieces
good olive oil
2 tbsp duck fat
1/3 bottle red wine
sea salt and freshly cracked pepper

Boil 1 1/2 cups water, remove from heat and add porcinis, covering to rehydrate. In a cast iron skillet over medium heat, fry bacon until brown on both sides. Add garlic, shallots, carrot, celery, and herb bunch and sauté for a few minutes further. Strain mushrooms from their liquid and add to the pan, stirring occasionally. Preheat oven to 400 degrees (F). After a few minutes with the porcinis sauteeing, pour in red wine and simmer until reduced by half. Add in the tomatoes, the beans, and the porcini liquid and simmer for 15 minutes. Season with salt and pepper to taste.

In a medium sauté pan, melt the duck fat (or simply use a good glug of olive oil, if no duck fat can be located) and brown the sausages on all sides over medium heat. Just a couple minutes a side should do it, as the greater cooking will be done in the oven. Pour bacon-bean mixture into a roasting pan and push the sausages into the stew, allowing most of their surfaces to remain exposed so that they crisp up in the oven. In the remaining fat from the sausage sauté, toss the bread pieces with to coat, and then place atop the roasting mixture. Place into oven and roast for 20 minutes or until the bread and sausages become golden brown. Remove the herb bunch and serve with a crisp green salad or lightly wilted greens, such as spinach or chard.

Enjoy, and support your local farmers!

Friday, October 11, 2013

Feature at Anthology: Muscadine Marbled Goat Cheese Cheesecake!

The time has arrived again for my monthly feature over at Anthology. This time I decided on a dynamite dessert that's sure to please everyone. With a twist! Because that's how I do things. Think of it as the perfect marriage of grapes and cheese....

I hope you'll love the story (and recipe!) as much as we do.  Happy Friday everybody!!!

I would also like to use this dreamy dessert story to offer a giveaway of two prized possessions. The fantastic rubber spatula used in making this cheesecake crust - from none other than the inventive folks at GIR (thank y'all for such a solid product!) - and, the Clean Plates Cookbook, by Jared Koch and Jill Hough. Their savvy recipes are for people interested in sensible, sustainable, and delicious eating (that means YOU).

In order to qualify: 1. Share this story with your friends and social community, and include why my work has inspired you (even in the eensiest bit), and 2. Link your share back here with a comment, or on my Facebook Page or Twitter stream, and include one thing that inspires *you* day-to-day. With each entry, you are entered to win. The more the merrier! Continental US residents only (for shipping purposes, sorry), though I love y'all far out there in the world! You have until October 27th at 11:59pm, CST to add your piece. I cannot wait to see what you all share, as my inspiration list is a long one! Have fun!!!

Sunday, October 6, 2013

Food: Bites from Southern Living Magazine

Though you don't necessarily see it on my blog, I have been shooting more than ever before. The rate at which stories are produced, edited, processed, and turned in to the grid to be put into production is dizzying. The pace is certainly different from the freelance life!

Here are some of my favorites from the past little while. I hope you enjoy....

From a series called "Quick Fix Suppers" - these, from the September issue.

Some images - like these - have plentiful empty space for copy in the layout. Below is the way these apple hand pies ran in print -

Here is another kind of work I often produce. Shot on white, they are cut from the background and dropped into one or another layout....

Here's another from the QFS series, which ran in October's issue. We did two versions - which do you prefer?

Some recipes are available online, like thisthis, and this. And, this and this! Search SL online if something intrigues you here and you want to find out more. :)

Here is another story which ran in September's issue. My favorites -

These are part of a brunch story. The veggie hash recipe is here, and the fantastic breakfast pizza (who knew?!), here.

Maybe by now you're hungry. That means we've done our job well.....

Look for more of my work at the magazine, soon. November's issue and Christmas (yes, already) are *right* around the corner!

And..... please look out for more personal work. I realize more now than ever how precious my own voice is, even in the midst of producing impressive and varied work for one of the longest-running magazines around. Stay tuned. xxx