La La Lemon Love!

It's the time of year when lemon trees go wild.  I've found myself making lemon vinaigrette every week, dropping a slice of lemon into every glass of water, bringing large bags to work and when visiting friends,  and still, the lemon tree runneth over.  I made 2 jars of preserved lemons.  Still, not a dent was made.  So last weekend, I was delighted to meet up with my Food Groupies pals again to work on changing that.

Sabine brought this recipe to the group for lemon confit.  It doesn't sound like much.  Just take some lemon peels and blanch them a couple of times in boiling water in order to remove any bitterness, and then simmer them slowly in a combination of oil and lemon juice, seasoned with garlic.  It didn't seem like the sort of thing that would knock my socks off, but it's knocked them off the charts!  When we finished making this, we dabbed a little bit onto a baguette that we'd also dabbed with arugula pesto.  Then topped it with some sauteed greens.  Heavenly!  We all agreed that the combination of pesto & this lemon confit would make a perfect sauce for pasta.  And now that I have a little jar of it, and a seemingly endless supply of lemons, I'm excited that I'll get to make this a staple in my refrigerator as long as the lemons last!  A little bit goes a long way and adds such sparkle.  The other day for lunch, I diced a hard boiled egg and chopped some kalamata olives, and stirred a bit of this sparkly stuf into the combo, and used it to top a green salad for lunch...with lemon vinaigrette, of course! I think it would also be great stirred into soup, or spread on fish or chicken.

Next up, we made this recipe for Tartine Bakery's lemon cream:  lemon curd's creamier, dreamier cousin. I have recently become a very big fan of the Food52 web site's Genius recipes, and this one is no exception.  It is described as "...your new tart filling, scone spread, and trifle layer -- and the best lemon pudding you'll ever taste.", and that pretty much sums it up!

We adapted the lemon confit recipe ever so slightly, so here it is below with our adaptations.  As for the lemon cream, I wouldn't change a thing!

I am very happy to have discovered both of these recipes, and grateful for the little extra bit of brightness they bring about in the winter.

Lemon Confit

Slightly adapted from Epicurious, by Sondra Bernstein

4 lemons

1/2 cup olive oil

1/4 cup canola oil *(you may also use grapeseed oil or a combo of grapeseed and canola, as we did.)

1 garlic clove

Pinch of salt

Using vegetable peeler, remove peel (yellow part only) from lemons in long strips.  Cut the strips into thinner strips, approximately 1/8 to 1/4 inch wide, kind of like confetti!  *The original recipe didn't call for this, but we found the large strips to be awkward & bulky, and figured the smaller pieces would work better for spreading the final result, and we were all quite happy with that call.

Squeeze 6 tablespoons juice from lemons.

Blanch the peels in small saucepan of boiling water 10 seconds; drain. Repeat twice.

Bring the 6 tablespoons lemon juice, olive oil, canola oil, garlic, and pinch of salt to simmer in small saucepan. Add lemon peels and simmer over low heat until peels are soft, about 1 hour. Cool.

 DO AHEAD: Can be made 1 month ahead. Keep chilled and completely covered in oil. Always use clean fork to remove lemon.

From Fresh Ricotta to Stinky Kale and Fake Chicken Nuggets

This week has been all over the map.

Sunday, my dear beloved Food Groupies friends gathered again for the first time in about 4 years.  We are a small group of friends who used to meet once a month to explore fun food projects, and wow, did we ever have a delicious blast!  When we were meeting regularly, we made many fine foods and drinks, like limoncello, fresh salsa, tortillas, pupusas, sauerkraut, biscotti & more.  Not really sure why we stopped... life just got in the way.  But on Sunday we picked right up where we left off and made fresh ricotta.  And now that we're back at it, we're all so delighted and inspired to keep it going!

As I wrote previously, I didn't have many resolutions this year, but among the few that I did, making more delicious things from scratch was high on the list.  I'm happy to say that I can already check a few items off the list.  Recently I made homemade dijon mustard, and last weekend, in the company of my fellow Food Groupies, I learned how to make the most creamy, dreamy ricotta that ever was.   We followed this recipe courtesy of Smitten Kitchen, a damn fine blog, filled with tasty recipes and witty writing.  I can't even express how much we loved this recipe, and how exquisite the results were.  We made a huge spread with Acme bread and Semifreddi's Garlic Croutons on which to spread the ricotta, and we had all kinds of treats to add, like caramelized onions, tomato & parsley relish with garlic, fire roasted jalapeños, blackberry jam, olive oil from Spain, and roasted garlic.  Oh MAN, it was heavenly!  Added bonuses:  Sabine made a big pot of this soup, and we drank a special bottle of wine that a friend from Italy recently bestowed upon me and the little mister.  And since little mister is more of a beer lover than a wine lover, I had no choice but to share it with the Food Groupies!

And then, then there is the matter of the marinated kale.  Lately I eat kale salad for lunch about a good 4 days out of 7.  I'm crazy.  Crazy for kale.  I never get sick of it.  It all began with this recipe, which is practically one of my all time favorites.   I'm wild for it.  And frequently, I vary it.  I add fennel or some cooked grains, substitute a chopped hard boiled egg for the cheese, or just use whatever I have in the house.  Lately I've been adding quinoa and diced roasted kabocha squash.  Sometimes lentils, sometimes not.  Anyway I love this salad but I do find it a bit of a pain to strip the kale from its stems, wash, dry and chop it.  And I'd recently read an article that says you can make the salad & marinate it well in advance...like, days in advance.  And so I did that.  Got 3 big bunches of kale on Sunday, cleaned it and prepped it all at once, and tossed it all into a big container with olive oil & lemon juice.  Had some of it on  Monday and it was fab.  Skipped Tuesday, but pulled the big container out of the work fridge  on Wednesday.  The moment I pulled the lid off, I, and the poor, poor souls around me were hit with the most rank smell, OMG.  Like stinky pickled stinky stuff. Like cabbage that's been sitting in the sink for days.  I was immediately apologetic to my poor coworkers who could smell this stink from 3 suites away!  ESPECIALLY cause I am that uptight person in the office who always gets all irritated when people pull out stinky things for their lunches!  Payback time!  But strangely, it tasted fine.  It WAS fine.  It wasn't off.  I don't really know what kind of chemical reaction happened to make it stink so bad.  But I know I definitely WON'T be marinating my kale salads more than a day in advance in the future!  And lest you might think it's a good idea, trust me.  It's not so good.

And then, then there was tonight's bachelor dinner.  Lest anyone should ever accuse me of being too much of a food snob, I will have you know that tonight's dinner was frozen fake chicken nuggets with mayo and Sriracha, with a pretzel stick chaser.  Not a vegetable in sight.  Sometimes that's about the best you can do.  I'd like to say it was comfort food but it wasn't exactly comforting.  More like a little greasy and bloat-inspiring.  But it sure did round out the week!

Move Over, Val's Granola

Oh man, I am SUCH a goner.

Do you know how many calories I've consumed in the form of this granola TODAY ALONE??

Me neither, and I prefer to keep it that way.  I usually don't deviate from my own treasured granola recipe.  It's lovely.  It's not too sweet.  It's fragrant.  It's damn good.  People love the living crap out of it!  But, truth be told, for me at least, it isn't addictive.  I love every single bite, I do!  But usually, a small portion satisfies me and then I'm on my merry way.  I like it like that.  It's a bit labor intensive to make, too, so I don't make it that often, and it is always a treat when I do.

But this stuff is as easy to make as it is to inhale. It's sweet & savory, salty & crunchy and completely addictive. Reminds me a bit of really good caramel corn.  You keep reaching your hand back into the bag for another handful, just one more handful, and then, just one more after that.  Until the bag is empty and you're turning it inside out to dump the crumbs into the palm of your hand, looking around to make sure no one sees you licking said crumbs off of said palm.

So, as much as I love this stuff, I don't think I'll be making it again any time soon, or if I do, it'll only be to give to people as gifts.  Don't get me wrong!  This here is a glowing endorsement.  I just find it prudent not to keep things that are this sweet and full of carbs around my house.  I even cut back on the sweetness, using a little less than 1/2 cup maple syrup when the recipe calls for 3/4 cup.  I've read recommendations elsewhere that suggest taming the sweetness a bit, and I think that's a good call.  Even with just under half a cup of maple syrup, this batch was still plenty sweet.  Not sweet enough to hurt the teeth, but just enough to make me want to eat the entire batch in one setting!  And I nearly did.  And I bet you will too, just as soon as you try it out for yourself.  Enjoy, and be sure to give a lot of it away to spread those happy delicious calories around!

NEKISIA DAVIS' OLIVE OIL AND MAPLE GRANOLA


Makes about 7 cups

3 cups old-fashioned rolled oats

1 cup raw pumpkin seeds, hulled

1 cup raw sunflower seeds, hulled - (I used coarsely chopped almonds instead of sunflower seeds)

1 cup unsweetened coconut chips

1 1/4 cup raw pecans, left whole or coarsely chopped

3/4 cup pure maple syrup - (I used just under 1/2 cup)

1/2 cup extra-virgin olive oil

1/2 cup packed light-brown sugar

Coarse salt


Heat oven to 300 degrees.

Place oats, pumpkin seeds, sunflower seeds, coconut, pecans, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10-15 minutes, until granola is toasted, about 45 minutes.

Remove granola from oven and season with more salt to taste. Let cool completely before serving or storing in an airtight container for up to 1 month.

Happy 2012!

Happy 2012!

It's a New Year, indeed.  Hope your holidays were fab.  I enjoyed some really nice time away from work.  Spent some of it lazing around the house, some of it working around the house, enjoyed some garden time (finally cleared out the summer garden remnants and planted more kale, yay!), read a ton, and had a wonderful visit with my whole family.  Did some baking, too!  The pizzelle baking has become an annual tradition now, as has the overconsumption of said pizzelles by the baker.  Thank goodness for that other annual tradition, the January cleanse!  Although truth be told, my regimen is not much of a cleanse this year.  For this month I've cut out alcohol and am eating sensibly, avoiding most sugar, fried foods and the like.  And I'm starting each day with an awesome smoothie made in my new Vitamix blender, OMG!!!  It leaves all the other blenders in the dust.  I have wanted one for the longest time.  This thing can puree like nobody's business.  Whole fruits and vegetables become smooth as butter.  I've been using it to make shakes, juices, sauces, even coconut milk!  It's the bomb and I am so so happy that I finally get to have my very own, courtesy of my brand new Grandma.  Well, she's not exactly brand new, but rather new to me, by way of that sweet husband of mine.  And what a gem she is.  Besides being a kind and generous human being, she's also sharp as a tack.  I miss my own grandparents a lot, and didn't get to enjoy them for nearly long enough before they left this world, so it's a treat to get to have a Grandma again at this stage of life. I appreciate her very much!

Besides the magical blender, I'm also the fortunate recipient of some really great cookbooks.  The first was a gift from my friend Mel:  My Calabria: Rustic Family Cooking from Italy's Undiscovered South, by Rosetta Costantino with Janet Fletcher.  Although so far, I've only made one recipe from it, I'm sure that I'll be going back to this again and again.  On Christmas, we made Polpette di Melanzane - crispy eggplant "meat"balls.  They were such a hit, even the carnivores reached for seconds!  I'm really excited to try many of the recipes in this book, like Spaghetti with Salt Cod and a Spicy Tomato Sauce, Creamy Chick Pea Soup with Shrimp and Anise Seed,  and Fresh Tuna Pizzo Style with Wine Vinegar, Garlic, and Mint.

I also got Bi-Rite Market's Eat Good Food: A Grocer's Guide to Shopping, Cooking & Creating Community Through Food, by Sam Mogannam and Dabney Gough.  Although I live in the Bay Area, I haven't been to the Bi-Rite Market proper.  I have been to the Bi-Rite Creamery and do declare their ice cream to be some of the most incredible that I've ever had!  The recipes in this book look great.  I'm particularly excited to try the Red Quinoa and Tofu Salad with Ginger and Pickled Daikon, the Winter Lentil Salad with Roasted Root Veggies, and the Curried Coconut Sweet Potato Mash.

I'm also quite excited about Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry, by Liana Krissoff.  I don't have much in the way of resolutions this year, but I do resolve to make more things from scratch, and I'm excited to fill my pantry (and my stomach!) with homemade things in pretty jars (well, the homemade things will go in the stomach, but not the jars!).  Lots of inventive flavor combinations in this book - like Strawberry and Lemon Preserves, Pickled Sugar Snap Peas with Mint, and Cardamom Plum Jam.

Yes, 2012 is going to be the year of More Homemade around here.  Here are just a few of the things I'm planning to make from scratch this year, some of them for the first time:  yogurt, tofu, tempeh, tomato paste, mustard, and vinegar, and Dad's Sauce.

I can hardly believe that it's been a whole year (and then some!) since I watched my Dad make the family recipe for meat sauce, and I wrote it down, and I proclaimed here on this very blog that I was going to make it in the coming year.  Well, the year came and the year went and I never did make it.  Not gonna let another year pass without making it!  I might even break out the pasta machine and make fresh pasta to go with it.  Of course, this will have to happen after January, which already seems to be flying right by.

Wishing you many fine meals and happy, healthy times in 2012!

Well howdy, stranger! The months, they keep a flyin' by.  I've been enjoying a fair bit of winter hibernation, and not enjoying a sore lack of culinary inspiration.  It all makes for a big lack of blogging.  Boo.

Many of the meals I've made these past months have been rather blasé'.  Not necessarily bad, but not much to be chirping about either.  Simple soups made with some kind of legume and whatever kinds of vegetables are flopping around in the fridge.  Unremarkable frittatas.  Boring pastas that just make me depressed when I consider all the amazing pasta dishes I was lucky enough to enjoy in Italy.  And then, for the times when I can't even muster up that stuff, there has been takeout.  Burritos and Indian food mostly.

I did make an awesome but small batch of refried black beans a few nights ago, which inspired me to buy a big bag of pinto beans the next day, and cook them in the same method, and the second batch was just so-so.  Nonetheless, I find refried beans to be such a delightful comfort food.  Even a so-so batch really hits the spot for me on these cold, blustery days.  If the worst problem I have is boring food and so-so refried beans, well then, I could be doing a lot worse!

Tonight, however, I made the WORST stir-fried tempeh & green beans that a person could ever make.  It should have been rather healthy, you know?  Tempeh, green beans, quinoa, all the makings of a good meal.  Except I managed to make it charred black, artery clogging, greasy and heartburn inducing.  I told the little mister that we might as well have eaten bacon for all that fat and grease.  At least bacon would have tasted good.  He finds the mere idea of bacon to be revolting, and he swears he actually liked tonight's dinner, which is good, because I wouldn't dream of eating tonight's leftovers, as much as I hate to waste food.  I don't know if I'll ever come close to mastering or even *getting* the art of the stir fry.  I think I might need to take a class or something, or just stick to ordering Chinese takeout next time I get the itch.

To add insult to injury, tonight was the night I was going to make the first batch of holiday pizzelles, but even though I had thought I had all the ingredients on hand, it turned out I didn't have enough flour, and only had anise flavoring as opposed to real anise extract.  And after that greasy heavy heartburn inducing artery clogging meal, the last thing I wanted to do was to duck out to the store and wander around in search of real anise extract which they may or may not have at the market down the street.  So, no pizzelles tonight, but hopefully,  later in the week.

Wish there was something more exciting or inspiring to report, but sometimes, you just do the best you can, and your best is boring, uninspired,  greasy, and charred. And in those times, I find it helpful to remember that it's a very great gift to be able to have any kind of food, and a kitchen in which to cook it, inside a warm, cozy home, shared with a loving partner and sweet, devoted furry four-legged pals.  When I think about it in those terms, it's hard to complain about  a single thing, and in fact life feels very inspired after all!

Everything changes and passes eventually, after all. I have total faith in that.  But in the meantime, if anyone out there has any tips on the art of the stir-fry, by all means, please do pass them along!

Until next time, warmest winter wishes to you and yours.

Wow, that was some show!  Thank you to all friends near and far who made the journey to enjoy the evening with us.  We were blown away that so many people turned out to pack the Freight & Salvage, and what a glorious treat it was to play on a stage with such exquisite sound.   I'm still basking in the glow.  Here are a few pics of the show, courtesy of my pal Michael Z.

There was so much work leading up to that show that I hardly had a moment to think or cook or clean my filthy house for weeks on end leading up to the big day, and so it was a huge treat to have nothing much on the calendar for the rest of the weekend but sleeping in, spontaneous brunches with friends, and lots of playing in the warm sunshine with dogs, as well as a birthday celebration for my sweet friend Monique, whom I've been lucky to know for the entire 5 years of her life!  Icing on the cake, or pie, as it were:  Monique's dad Steve  made incredible homemade pizza at the big birthday bash.  What a perfect way to finish off a perfect weekend!   By the time I collapsed into bed on Sunday night, I felt so satisfied and serene and just plain giddy, and it still kind of felt like summer.

And then, just like that, all of a sudden, seemingly in the blink of an eye, summer slipped away.  But the tomatoes in our garden didn't seem to get that memo yet.  I'm happy to report that the last dregs of our Bloody Butcher heirloom tomatoes are still making a valiant attempt, and I can hardly believe it, since it's nearly Thanksgiving!  But somehow, we still keep plucking red, ripe, juicy, gorgeous beauties from the plant that I was sure would never even see enough sunlight to produce anything at all.  I am SO happy to be proven wrong!

Still, the days are suddenly so much shorter and it's hard to bid farewell to those long, lingering summer days and all the glorious  rewards that come with them.  I take sweet comfort in the fact that the lemons on our tree are starting to turn from green to yellow, and I start to get excited about things like winter squash and brussels sprouts and leafy greens, a few of which are doing their best to grow in our garden.  Well really, only chard and potatoes are growing at the moment, damn the critters that destroyed and ate the rest of it!  I figure this is a good opportunity to let the soil rest & replenish, and instead, I find myself spending more time indoors playing with a crazy silly puppy and getting some really good use out of the oven and the stove top.  Slow roasting tomatoes, baking bread, roasting squash, braising vegetables, and making lots of soup.  Nothing really remarkable to report, just enjoying the chance to hunker down and slow down and enjoy the moments as they come.  And I'm happy to say that so many amazing moments have been coming, one right after the other.  It's been an incredible year and it's not even over yet.  So I don't mind so much that summer is gone, because I know there is still so much to look forward to.  I'm happy to be able to catch these moments as they come.

Home Fires

Believe it or not, I don't spend all of my time cooking and dreaming of cooking and gardening and dreaming of gardening and playing with dogs and (not dreaming of) cleaning up after dogs.

Some times, I still find time to make actual music.  And in fact, I made some recently!

In fact, a new baby has finally been born.  This one was a year and a half in the making and created by a team of five, and brought to life with a little help from several more talented souls, cause it takes a village to make a record.

Yes, Loretta Lynch has a new album, and we are so excited to unleash it into the world!  And we'll be doing just that on Friday, Nov. 4th at the venerable Freight & Salvage.  I am so pleased to be able to play on that sweet sounding stage again, and happy to be able to make music with Ari, Heather, Dan and Nathan, whom I adore not only as fine musicians, but as wonderful and inspiring human beings, too.

I wish all my family and friends (and friends I've yet to meet!) could come to the show.  I wish YOU could come to the show!  And guess what?  Even if you live far away and can't come to the show, you can watch the show from wherever you are (as long as there is a computer where you are, that is...) because it is being webcast!

So join us, won't you?  Tune in on Friday Nov. 4th before 8 pm Pacific time and point your browser here.  Choose the single show pass, and from the comfort of your own home, sweet home, let us entertain you.