Let it snow!

There is a dusting of snow outside. Call Jim Foreman. It's sno-pocalypse! I do love looking outside and seeing the white stuff. Snow makes the long days of winter all worth it. My other favorite things about winter - Fur and Soup.

For a long time, I have been urged to put outfit combos on my blog. I'm still trying to figure out why. Yes, I have a closet room. Yes, I love dresses. But still, I feel insecure about what I wear. When I was in school, I wore uniforms. Our only self-expression was in our shoes. Otherwise, it was red-plaid jumpers, knee socks and green cardigans. When I was out of the uniform, I was a fashion challenged.  I did find my own style eventually - little bit rocker, little bit French, little bit hippie, little bit what's easy. I still love my mother for taking me to The Cramp on Broadway to buy me my first (and second pair) of Doc Martens. And yes, I wore those shoes all through out sorority life. And yes, I still have both pair.

So, here is me breaking out of my shell and posting my outfit for next Saturday. All of this is product of AllSaints. One of my favorite stores, its European fashion with the rock and roll edge. Plus, they have great draping. Rami from Project Runway would love it. I paired the Mures Sheepskin Jacket with the Elsbeth Dress in Grey. Combine will some chunky jewelry, tights and over-the-knee boots and you have "Anne-style."(Note: Z is running around in the background. He was excited about the outfit! Schnauzers are an optional accessory.)

On the cooking side, I am much more confident. First rule of the kitchen - cook books should be thrown away. I really hate recipes. I just like experimenting. Here is my "experimentation" for my newest soup. 

"Pan-Asian" Soup

* Ingredients * 

2 bundles mai fin noodles 

2 14.5 ounce cans of chicken broth

1 13.5 ounce can of light coconut milk

3 cloves garlic, minced

1/2 onion, sliced

2 tablespoons red pepper flakes

1/4 cup peanut butter

1 cup shitake mushrooms, sliced 

1/2 pound cooked shrimp, tails removed 

Sliced green onions 

Crushed peanuts

Pickled Ginger

* Instructions * 

1. Cook noodles by bringing water to a boil. Remove from heat and soak for 15 minutes. Set aside. 

2. Bring broth and coconut milk to boil. Add in onion and garlic. Reduce heat and simmer for 10 minutes. 

3. Add in peanut butter and red pepper. Simmer for 10 minutes. 

4. Add in mushrooms and shrimp. Simmer for 5 minutes. 

5. Stir in noodles. 

6. Garnish with onions, peanuts and ginger. 

Eleven things that I learned in 2011.

Now that Christmas is almost wrapped up, I'd like to share that 2011 was a very educational year for me. Here is what I got for the eleven things I learned in '11...

I learned... (#1) I am passionate about three things in life. I challenge everyone to think about the 3 things in life that they are passionate about outside of friends and family. It's a harder question than you think. Also, don't pay much mind to the hand motion comments below - it's just a reference to the San Diego *lawyer* (a.k.a. I think that was his line) who told me that he only loved three things and illustrated with hand motions. This is where I am a little quirky. :) 

(A) - dogs. (Point one finger to the sky.) 2011 brought me Flugzeug... aka Zeuggie... aka Z. He is the love of my life. I also love the people in my life who treat the dog as if he was my family. I know its not the same, but just watch Game of Thrones and you'll understand he is my dyer wolf. (Yes, I am a nerd that watches Sci-Fi...) 2011 also met Haas with a lot of pain and illness. Please everyone keep him in your prayers. Although he doesn't live everyday with me, he still is my first baby. 

(B) - Skiing. (Point 2 fingers straight ahead, perpendicular to the ground.) Mammoth girls weekend in 2011 and a repeat in 2012. Can.not.wait. Plus, I have learned to drop a cornice without crying. Geishas are gonna treat me well this year. Would love to hit up Kitzbuehel and Jackson also in 2012, but Austria may be a stretch. 


(C) - Throwing Parties. (Point 3 fingers to the ground.) My idol is Chef Roble. Anyone who wants to commission me for a party next year -- IN. I threw my personal best parties ever this year (yes, biased and bragging a little). Got asked to do center pieces and 2 weddings next year. Culmination of my party planning abilities was the 12 bars of Madison Park. Sorry, I was cranky that day and took no pictures. Need to learn how to be less emotional. Note for 2012. 

I learned... (#2) My parents are still the best people I know. Sometimes when I think about my parents, I think about the poem "Footprints." In the toughest times of my life, my parents carried me. 

I learned... (#3)  The driving etiquette of Madison Park. For those of you who don't know... Gardners yield for runners. Runners yield for old people. Old people yield for people with kids. Everyone yields for anyone leaving the tennis club in their fancy cars. Dude. More than 10 times that I have almost been hit this year. 

I learned... (#4) Don't leave things on the floor when you have a puppy. 

I learned... (#5) Text conversations between men and women should be limited to "when are we meeting?" -- at least mine should.

I learned... (#6) To be thankful for wonderful friends. I have more good friends now than ever before in my life. I started to name all of you, but then thought you know who you are. I love you guys.

I learned... (#7) Every woman needs a closet room and professional photos. My closet room is my club house. I have slept on the fainting couch many times this year. Makes me feel safe. Also, from a girl who wore uniforms all her life, I am happy surrounded by my party dresses. There are few bad days that can't be solved with Fendi purse or a Herve Leger dress. On the photo side, doesn't matter how much you have pay, every girl should have something that she can look at and always feel beautiful.  I recommend Nicole Raine and Lawrence Kim for photos. 

I learned... (#8) I can still cook. I make a mean Mac and Cheese.  For the Christmas party, I did individual Mac and Cheeses. Really you can make anything into an appetizer. 


* Ingredients * 

1 pound pasta, cooked

* Topping* 

• 2 tablespoons unsalted butter
• 2 cups panko* (Japanese bread crumbs) or coarse dry bread crumbs
• 1 cup coarsely grated extra-sharp Cheddar (about 4 ounces)
  

* Sauce *

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 teaspoon dried hot red pepper flakes
• 1 teaspoon cayenne pepper 
• 3 cups whole milk
• 3/4 cups heavy cream
• 4 cups coarsely grated extra-sharp Cheddar (about 1 pound)
• 2 teaspoons Dijon mustard
• 1 1/2 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup medium, fresh salsa
  
  

* Instructions *

• Cook pasta for 20 minutes. 
• Mix together panko, melted butter and 1 cup cheese. Set aside. 
• Heat butter and flour into a roux, constantly stirring in sauce pan for 3 minutes. Add milk, pepper and pepper flakes. Bring to boil and simmer for 6 minutes until reduced to 1/2 of volume.  
• Stir in cream, 4 cups cheese, mustard, salt and pepper.
• Mix sauce, salsa and noodles together. 
• Divide between 30 mini Ramekins.
• Sprinkle with topping. Bake at 350 degrees for 30 minutes. Broil on High for 2 minutes.  

I learned... (#9) I have great instincts on boys. My biggest issue is that I don't listen to them. 

I learned... (#10) Forgiveness is paramount in life. Don't hold grudges. Don't be too proud to say you are are sorry. Nothing wrong with humbling yourself. 

I learned... (#11) Great things happen when least expected. Onto 2012.

Spicy, Scary Squash

Want to freak out your kids, neighbors, puppies this Halloween? Forget about the witches, ghouls and zombies... be a squash. Geez. Not much must be going on in my life that I am wrote the last sentence.

I did use to be scared of eating squash. No more - it's actually quite delicious. Still scared of beets and rutabagas, however. Another thing to conquer I guess.

Last night I made a spicy squash bruschetta. This recipe has a little bit of everything - sour, sweet, spicy and crunch. I would be perfect to service with a ghoulish cocktail or even as a turkey-day appetizer.

Spicy Squash Bruschetta 

* Ingredients * 
1 acorn squash
1 tablespoon olive oil
1/4 teaspoon nutmeg
1/4 cup chopped walnuts
1/2 cup fresh cranberries
1 tablespoon honey
3 tablespoons walnut oil
2 tablespoons salt
Asiago cheese, shredded
Baguette

* Instructions * 
1. Halve and seed squash. Preheat oven to 350 degrees. Place squash in roasting pan. Fill pan with water - 1 inch deep. Sprinkle squash with olive oil and nutmeg. Roast for 90 minutes.
2. Let squash cool. Cut into bite size pieces.
3. Toss with other ingredients and heat on cookie sheet for 10 minutes.
4. Serve on baguette slices with Asiago cheese.

Mad Mushroom

So a mushroom walks into a bar. The bartender says, "I'm sorry. We don't serve your kind here." The mushroom replies, "Oh c'mon. I am FUN-GHI."


If that wasn't the stupidest joke you have heard yet this week, you might br running the wrong circles. :)


Mushrooms have always been a favorite or mine. This week, I took a variety of mushrooms - oyster, porcini and shitake - and made a wild mushroom risotto.


Wild Mushroom Risotto


* Ingredients * 
8 cups chicken stock
6 ounces diced pancetta
3 cups mushrooms
4 tablespoons butter
3 cloves garlic, diced
2 cups risotto
1 cup dry white wine
2 tablespoons fresh thyme, chopped
1/4 cup parsley, chopped
1 cup grated Asiago cheese


* Instructions * 
1. In frying pan over medium-high heat, fry pancetta until crisp. Remove with slotted spoon. Set aside.
2. In the same pan, sauté mushrooms in batches. Set aside.
3. In stock pot, melt butter. Add garlic and sauté for 1-2 minutes. Add risotto and toss until well coated.
4. Add white wine. Stir until wine is almost absorbed.
5. Add 1 cup of stock. Stir until almost absorbed. Continue process of adding stock and stiring until risotto is creamy, approximately 30 minutes.
6. Stir in herbs and cheese.
7. Top with mushrooms and pancetta.

Pizzer: The Ultimate Comfort Food.

I guess I have *writer's block.* I don't really have any cute stories to tell, deep thoughts on life or another such silliness. Thank GOD I don't have *chef's block* however. The past few weeks, I have discovered grilling pizza the the BBQ and have to share with everyone how wonderful it is. (Yeah, yeah, I know. I'm a little late to the party on this one.)

Pizza is a wonderful comfort food. With the right toppings, it is the best combo of sweet and savory. And whether you worry about what shoes go with your new DVF dress, will you ever meet Mr. Right or about the European debt crisis and its effect on the US recovery - face it... we ALL need a little comfort food.

So what do you need to grill pizza?

• BBQ
• Pasty Brush with Olive Oil 
• Pizza Dough  
• Pizza Toppings 

To get going, heat up your grill to a medium-high temp. You're going to want to grill the dough on the grill over direct heat. To stop the dough from sticking, use your pasty brush to baste the dough and grill with olive oil.

Roll out your dough (make your own or pick up some from Trader Joe's) on a floured surface. Place dough on grill for 2-3 minutes until dough begins to bubble. Flip using a spatula and cook the other side for 2-3 minutes.

What's next? Toppings! Here are some of my favorites so far...

1. Shrimp, Pesto, Fresh Tomato, Onion with shaved Parmesan and Pine Nuts. 
Secret: Grill the shrimp with lemon on the BBQ before putting on the pizza to add a citrus zest. Don't forget to toast the pine nuts!

2. Proscuitto, Chevre, Crimini Mushroom, Arugula and Fig Sauce.
Secret: Saute the mushrooms in a large pan beforehad. Use a double boiler to melt fig jam into a sauce. Toss Arugula in lemon juice.

3. Chicken, Spiced Pear, Onion, Gorgonzola and Walnut.  
Secret: Cook chopped pear in 2 tablespoons brown sugar and nutmeg. Don't forget the onion and the walnuts - it helps to balance the sweetness of the pear!

Watermelon goodness... at least the puppy thinks so.

Well, summer arrived in Seattle on July 5. Maybe a day or two earlier this year, but I was in Vegas so I didn't know. The HOT weather in LV plus the awesome PNW weather this week had me thinking about the best ways to cool off.  

This recipe is inspired by a recent trip to San Diego. There I visited Searsucker - a restaurant openned by Top Chef alumni Brian Malarkey. I love me the Top Chef and could resist a chance to see Brian in action.

There, I sampled one of the most delicious cocktails that I have had in a while - a combination of watermelon, gin and a serrano chile. In an attempt to improve upon something great, I decided to turn this into a dessert drink.

Watermelon and Serrano Chile Granita

* Ingredients * 
2/3 of a seedless, mid-sized watermelon (about 4 cups watermelon juice)
1 serrano chiles 
2/3 cup sugar 
Splash of Gin
Mint Sprigs

* Instructions *
1. Chop watermelon into large chunks. Puree in blender or food processor. Strain until you have 4 cups of juice.
2. Seed the serrano chile. Mash in a chile using a mortar and pestal. Strain juice. 

3. Combine watermelon juice, chile juice and sugar. Stir until well dissolved. 
4. Pour juice mixture into a shallow pan. Place in freezer. 
5. After 45 minutes, use a rubber spatula to break up the partially frozen mixture. Continue to freeze for another 1-2 hours, breaking up occasionally. 
6. Serve with a splash of gin and a sprig of mint.
7. Do not leave your 4 month old puppy outside alone with the drink. Zeuggie lurked until around until I went inside to get a spoon. He then helped himself to a little... err, a lot of granita.

TV Dinner? Yes, please.

Cooking for a friend tonight and wanted to do something special. 

My mom didn't let me eat TV dinners very often. Usually only when it was baby-sitter night. My dad let me eat them more often. On the other hand, he never let me touch, let alone open, the mini-bar in hotels on vacation.

Mini-bars are now the first thing I go for in hotels - even if it is just for a bottle of water or a pack of almonds. In the same vein, I want to go back to the "forbidden" tv dinner.

So in all honesty, the trip back to the TV dinner land is also inspired by some recent comments. Listen peeps, just because I am invited to drink Dom with the man that owns the universe and end up at roof top wine tastings or impromptu pool parties, does not mean I am snobby. And just because I make Zabaglione, doesn't mean I have a sophisticated palate. It just means I like to experiment. I can dress it down for the game, just as easily as I can dress it up for places with 24 forks. 

So back to dinner. I am going to Vegas in a week - which means lots of pool time. Thus, I can't afford to do the heavy, greasy TV dinner. Instead, I used my favorite Swanson's as an inspiration and opt'd for a more low-cal fare. 

• "Lighter" Fried Chicken Strips 
• Cauliflower Puree
• Fresh Pea Salad with Radishes and Pickled Onion 
• Lemon Sorbet and Strawberries
  

"Lighter" Fried Chicken Strips

* Ingredients * 
1 lb boneless, skinless chicken breast
1/2 cup lowfat buttermilk
1/4 cup flour
1/4 cup corn flake crumbs
1/2 tablespoon cayenne pepper
1 teaspoon thyme
Olive oil

*Instructions * 
1. Cut chicken breast into thin strips. Marinate for 1 hour in buttermilk.
2. Mix flour, corn flakes, carynne and thyme together.
3. Coat chicken in flour mixture.
4. Heat 1-2 tablespoons oil in frying pan. Fry chicken until cooked all the way through.

5. Absorb excess oil with paper towels.

As the final touch to my meal, each item is placed in its own little cup. Now, its time to sit down and watch the new episode of the Real Housewives of NYC. Although the food may be light, I am not immune to guilty pleasures.  :) 

Omelet-ville

So I had originally planned this post for Mother's Day. Instead of an omelet, I was going to call it a "momelet." Schedules being what they are however, that didn't happen. So instead for my parent's breakfast this morning, Father's day, I made momelets and "dadlets" in a tribute to both of them!   

Circa 1980. When I was blonde and Dad had hair.

If I could be thankful for just one thing in life, I would be thankful for my parents. They are kind and giving people. Even to this day, my dad mows my lawn because I don't have a lawn mower and helps me put together IKEA furniture because I am not smart enough to follow instructions. (Hey - they don't teach how to use an Allen wrench as an MBA class.) My mom is the chief dog nanny slash personal assistant. She even will pick up my dry cleaning and not pass along the bill. Recently, she has been revamping my backyard and is the toast of all the neighbors.  

The menu for the morning:

- Smoked Salmon, Shallot and Gruyere Omelets
- Mushroom, Chive and Chevre Omelets 

- Breakfast Potatoes  

 

I just recently was taught how to make a good omelet. Some tips that I have learned on my journey so far:

- Cook omelets in a non-stick pan, greased with butter over low heat. If the butter is browning, the pan is too hot.

- A good rubber spatula is your best omelet success tool

- Experiment! Any topping can be a new egg adventure. Although I kept it traditional today, it's kinda like pizza. Sometimes unlikely combos are the best and most interesting options.

Corks and Dorks

Firstly, I am not calling my friends “dorks.” I’m the dork. Zeuggie is the other dork – he likes to watch 60 Minutes  and Fringe with me. Though with Fringe, he is not nearly as taken with Joshua Jasckson as I am.

Today, I did afternoon cocktails with the ladies. The theme for the menu was spring and light to accompany white wine. Z and I just added the dorks to the corks. J

Menu  -

·        Meat and Cheese Plate

·        Lime and Mint infused Shrimp with Pea Puree

·        Chilled Cucumber Soup

·        Champagne Zabaglione with Strawberry Compote

I’m a big fan of the meat and cheese plate, so we have to save that for another post. The hit of the evening was the Zab… so here is the recipe.

Champagne Zabaglione with Strawberry Compote

* Ingredients *

1 cup champagne

3/4 cup powdered sugar

5 egg yolks

2 tablespoons light corn syrup

6 tablespoons whipping cream

1/2 pound strawberries, chopped

* Instructions *

1. Whisk together champagne, sugar, eggs and corn syrup in metal bowl. Place metal bowl on top of sauce pan with boiling water.

2. Heat mixture to 160 degrees. Remove from heat.

3. Using an electric mixer, beat till cooled.

4. Whip cream until soft peaks form.  Fold into egg mixture..

5. Serve in glasses, alternative fruit and custard mixture.

Desayuno in a bite!

I don't often cook Mexican food --  so this truly one of the times I am experimenting. Most of the time I think burritos, enchiladas and the like are more in the "gut bomb" vs. fine cuisine category. (I know Rick Bayless would disagree...). However, recently I have been a little more excited about the breakfast Mexican style. 

Since I don't have any power breakfasts coming up, but I am doing cocktails for Cinco de Mayo. 

(Sidebar: do people in Seattle really have power breakfasts? Hmmm. I think that east coast habit may have gone the same way as the power suit. Seattle might be more about the power bathing suit. At least in my circle...)

For today's recipe and as a compliment for my Mexican cocktail hour (Viva Zapta!), I decided do to a Huevos Rancheros as an appetizer. Not only are these more fun than chips and salsa or your basic 7-layer dip, but they also are healthier too!   

The secret to making this dish is a small egg. You want something that people can eat as finger food, not with a fork and knife. I opt'd for quails eggs. A poached quail egg allows you to get a whole egg in one bite. Quail eggs also are a low calorie option - 15 calories vs. a 70 calorie chicken egg.

In Seattle, the best spot for quail eggs is Pike Place Market Creamery. Outside of Seattle, these also can be found at Whole Foods or speciality markets. 

* Huevos Rancheros Bites *    

* Ingredients * 
1 tablespoon olive oil 
8 Corn Tortillas, trimmed into 24 3-inch rounds using a pastry or cookie cutter 
1 14 ounce can tomatoes in juice 
1/4 cup chopped onions
1/8 cup chopped cilantro 
1 tablespoon chopped canned chipotle chiles in adobo
1 clove garlic chopped
1/2 cup black beans 
1 dozen quail eggs 

* Instructions * 

1. Heat olive oil over medium heat. Stack 2 rounds of tortillas and toast each side. Approximately 2 minutes per side. Remove frying pan and set aside. 
2. Place tomatoes, onions, cilantro, chiles and garlic in food processor. Pulse until pureed. Heat in pan used to cook tortillas until warm.
3. Poach 12 quail eggs. 
4. Assemble on plate, placing tortillas on bottom and top with sauce, beans and eggs. Garnish with cilantro. Serve warm.   

Carrrots are Orange

So... I looked around the web about interesting facts about carrots that I could work into a story. There are no intersting facts about carrots. The best I could come up with is that China is the world's leading producer of carrots. Take that one to your next cocktail party. Also, carrots are orange.

I can say something interesting about soup. Well, at least a question - why does a cup of soup cost $6? Dude. Soup is one of the cheapest things to make.

I have eaten great carrot soup around the world - from Galway to Paris to Seattle. A good, creamy carrot soup would make a great appetizer to your upcoming Easter dinner. For me, I was opting for this as a full meal after running. To balance the sweetness (and to boost the carbs!),  I added a parsley, bacon dumpling. Enjoy!

* Ingredients *
For the soup...
2 tablespoons butter
1 onion, chopped
6 cups chicken borth
2 pounds carrots, chopped
3 tablespoons freshly grated ginger root
1 tablespoon cayenne pepper
1 cup whipping cream
Salt and Pepper
Sour Cream

For the dumpling...
3 strips bacon, cooked
1/2 cup flour
1/4 teaspoon salt
3/4 teaspoon baking powder
3/4 tableshortening
1/4 cup milk
1/4 cup parsley, chopped


* Instructions *
1. Add butter to stock pot. Melt over medium heat. Add onions. Cook until translucent.
2. Add carrots, brother, ginger and  cayenne pepper. Bring to boil and simmer until carrots are tender. About 10 minutes.
3. Transfer broth and carrots to blender or food processor. Pureee until smooth.
4. Transfer back to stock pot and fold in cream. Bring to boil. Add salt and pepper to taste.
5. For the dumpling, mix all ingredients. Spoon batter on to greased cookie sheet. Bake at 350 degrees for 15 minutes.  
6. Serve soup with a dollop of sour cream, dumpling and chopped fresh parsely.

Tarte and Parcel: The Blue Period

Let's change things up and get to the recipe straight away.

Seared Tuna Sandwich with Blueberry Wasabi Sauce

* Ingredients *

1 pound tuna

1/4 cup cornmeal

1 tablespoon olive oil

Salt and pepper

1 tablespoon honey

3 teaspoons wasabi

1 tablespoon oil

1 teaspoon balsamic vinegar

1/2 teaspoon sugar

1 cup fresh blueberries, slightly crushed 

1 cup arugula

Crusty Baguette - toasted if you like it that way. 

* Instructions * 

1. Heat olive oil in pan. Coat fish in cornmeal. Seer each side of the tuna until brown, leaving center rare. Leave tuna rest in pan for 10 minutes. Season with salt and pepper. Remove and cool completely.

2. Mix honey, vinegar, wasabi and sugar. Stir in blueberries.

3. Slice tuna into thin steaks. Serve on baguette with blueberrry sauce and arugula.   

If you are looking for an appetizer option, this sandwich could also work nicely as a bruchetta. 

At turn of the 20th century, Pablo Picasso entered what is known now as his "blue period." Grieving the death of a friend lost to suicide, Picasso spent 3 years focusing on palettes of blues and greens. Today, these paintings are some of the most famous and beloved works in his collection.

I hurt... but challenging times can help you build resolve, strength and confidence. Like Picasso, I like to vent my emotion via creative outlets. This weekend I have experimented with my own blue period - blueberries, blue corn flour and blue cheese. The recipe above turned out best, but not sure it helped my mood. Hopefully, there won't be 3 more years of this. Blue cheese is stinky. 

Friday means Frittata

Yes, I know. It’s Thursday. But, hey you need time to get the ingredients for tomorrow. :)

I live alone and sometimes cooking lunch or dinner is challenging. What can I make with minimal, basic ingredients? What can I make that will save and/ or freeze for that long day after work when I just can’t make myself cook or for that matter go to the worst place in the world… the grocery store? Yes, my hell would be to be trapped at QFC UVillage for an eternity. Ton of people, ton of squeaky carts and a ton of things I shouldn’t eat (a.k.a., maple bars).

Anywhooo, I was looking for a great healthy option that is “savable.” I opt’d for a frittata – egg, starch and veggies. Yes, I know 8 eggs and cheese doesn’t always equate to healthy, but fresh ingredients are always better than processed. And remember, don’t eat the whole thing at once unless you are training for a marathon or some other such calorie-burning event.  

3 Mushroom Potato Frittata

* Ingredients *

1 tablespoon olive oil

1/2 cup diced white onion

2/3 cup chopped white mushrooms

2/3 cup chopped Cremini mushrooms

2/3 cup chopped Portobello mushrooms

1/2 cup chopped spinach

1 large russet potato, shredded

1/4 cup shredded cheddar cheese

1 tablespoon dried rosemary

Salt, to taste

Pepper, to taste

1/4 cup milk

8 eggs

Optional: Sour cream

* Instructions *

1. Pre-heat oven to 350 degrees

2. Heat olive oil in skillet. Sauté mushrooms and onions for 2-3 minutes. Add spinach and sauté for an additional minute. Transfer to 10 inch baking dish or skillet. 

3. Layer potatoes on top of mushroom mixture. Top with cheese.

4. Beat together eggs, milk, salt, pepper and rosemary. Pour over mushroos and  potatoes.

5. Bake for 30 minutes.

6. Cut into wedges. Serve with sour cream or other creamy topping. 

FYI: I highly recommend this recipe. Probably more than anything else that I have posted. I burned my hand taking the pan out of the oven, and the taste was still worth the injury. Enjoy!

Tuesday Dinner: Beer and Meat

Randomly, I have had 3 conversations in the past week about Ireland, cooking with alcohol and beef stew. I think the universe is sending me a sign about what to have for dinner… a little Guinness Beef Stew. Plus, it’s time to cook at home. I’ve been eating out too much lately. ‘Tis the season, I guess.

Guinness is an awesome ingredient to add to your cooking and also a pretty good beer. I had my first pint of Guinness at the Gravity Bar in Dublin. While there is a certain cache to that, it’s also entirely pitiful it’s taking me that long in life to veer away from Bud Light. Don’t worry. I am slowly learning to venture out more with my drink selections, and after all who knows if I would have enjoyed it as much if I had a pint stateside. Guinness always tastes better in Ireland. 

* Ingredients*

2 tablespoons olive oil

2 lbs beef stew meat, well trimmed and cut into 2 inch cubes
1/4 cup flour

1 teaspoon salt

1 teaspoon pepper
2 large bay leaves

1 large onion, roughly sliced

1 lb mushrooms, quartered
3 garlic cloves, peeled and minced
1-2 Yukon Gold Potatoes, roughly chopped

4 carrots, peeled and cut into 1-inch chunks
1 16 oz Guinness Stout

1 tablespoon Worcestershire sauce

1 1/2 teaspoons thyme
1 teaspoon rosemary
3 tablespoons tomato paste

2 cups beef broth

*Instructions*
1. Heat olive oil in Dutch Oven. Evenly coat the meat with flour, salt and pepper. Add meat and bay leaves to Dutch Oven. Brown meat about 2-3 minutes per side.

2. Pre-heat oven to 250 degrees.

3. Pour Guinness over Worcestershire sauce into pot. Add onion, mushrooms, garlic, potatoes and carrot to Dutch Oven, followed by rosemary and thyme.

4. Dissolve tomato paste in beef broth. Add to beef and veggie mixture. 

5. Place Dutch Oven in oven and cook for 5-6 hours.
6. Serve with bread. 

Warm and Festive: Two Ways

Today is December 1st. This means two things…

Number One.  It’s getting a little bit chilly outside. This is exciting for me. It means ski season is right around the corner. (For me, corner = Friday. Pretty exciting! )

Number Two. Christmas is right around the corner. Twenty-five more days of festive fun.

Since obviously today I am into enjoying the cold and being merry and I guess the number 2, I am going to share two ideas that will both keep you cozy and celebrate the best Christmas color: green. (Sorry red… you are just way too played out, too close to Coug crimson in Apple Cup week, and green is my second favorite color anytime of the year.)

Project One: A Green Scarf
A super easy project with just a few basic stitches! Plus scarves make the perfect gifts – something fashionable and something homemade.

For those of you new to knitting, try “Learn to Knit” on About.com. Lots of good pictures. I have used it as a reference many times when getting started.

* Pattern*
With size 15 needles, CO 12.
Even Rows: K1, K2 tog, YO,  K2 tog, YO, K2 tog, YO,  K2 tog, YO,  K2 tog, YO,  K1. 
Odd Rows: K1, P10, K1.
Repeat pattern for approximately 24-36 inches.
BO 12.

* Abbreviations *
CO: Cast On
K: Knit
P: Purl
YO: Yarn Over
K2 tog: Knit 2 together
BO: Bind off

Project Two: Spicy Green Chili with White Beans and Turkey 

* Ingredients *
2 tablespoon olive oil
1 pound spicy turkey sausage, casings removed
3 cups chopped onions
4 large garlic cloves, chopped
2 pounds turkey cutlets, cubed
2 cups chicken broth
2 tablespoons chili powder
1 cup drained canned diced tomatoes
1 14.5 oz can, white beans, rinsed and drained, mashed
2 14.5 oz can, white beans, rinsed and drained
1 can green enchilada sauce 
2 tablespoons lime juice
2 tablespoons chili flakes 

* Instructions *
1.  Heat oil in large stock pot. Brown sausage, breaking with wooden spoon. Add onions and garlic. Cook for 5 min.
2. Season turkey cutlets with salt and pepper. Add to pot. Sauté for 5-10 minutes. Add remaining ingredients. 
3. Simmer on medium-low for 45 minutes.
4. Serve with shredded Monterrey Jack cheese and chopped cilantro. If it’s a little spicy for ya, add a dollop of sour cream. If this is too much food for you, do what I did  - freeze it. Frozen soups can easily be de-thawed  for a yummy homemade lunch.