FROM A WRITER'S KITCHEN

Oliver's Recipe Repeat-Valentines for Canines

2012-02-11T05:50:00.000-08:00

Faced with a very mild winter (so far), Oliver has been a very busy dalmatian. He has to take his master on two long walks each day, keep the yard free of squirrels, keep an eye on the front walkway so he can greet passersby and still work in numerous naps per day. Alas, he hasn't had any time to bake for Valentine's day.

Casey is Oliver's best girl. She's a field bred English springer spaniel. Casey has been trying to teach Oliver to "retrieve" his stuffed squeaky toys instead of ripping them to shreds. She's also trying to teach him to play "hide and seek" indoors to keep him entertained when it's too cold to be outside for a run.

His other best friend is Sam the farm dog. Sam is a big sweetie of mixed breed who is the head (and only) dog at Diamond Farm. He sees to acres and acres of corn and soybeans every year. It's a big job but he still finds time for long walks and languid days by the fire.

Oliver is hoping that Casey and Sam will direct their mistresses and masters to this recipe so they won't entirely miss out this year.

Here's our recipe.

Oliver's Heart and Bone Valentine Cookies

1 pkg. dry yeast

1/2 cup lukewarm water

2 Tbsp dried parsley

1 tsp dried oregano

1 clove minced fresh garlic

1 1/2 cups chicken broth

1 Tbsp honey

1 egg, lightly beaten

5 to 6 cups whole wheat flour

1. In a large bowl, dissolve the yeast in the warm water. Stir in the parsley, oregano, garlic, chicken broth, honey and egg. Blend in enough flour to form a stiff dough.

2. Turn out onto a lightly oiled board and knead until smooth.

3. Roll out to 1/4 inch thickness and cut into shapes. Place on an ungreased cookie sheet.

4. Bake in a 300 degree oven for 30 minutes. Turn over and bake an additional 30 minutes. Turn oven off and leave the cookies in the oven for at least two hours to overnight. They should be very hard.

5. Store in an airtight container for up to two weeks.

Box them up and add a red ribbon.

Oliver is pleased.

Chicken with Meyer Lemon Sauce

2012-02-09T03:49:00.000-08:00

It's the time of year that Meyer lemons make an appearance in our grocery stores--a most welcome appearance. To my California friends who complain about lemons littering their lawns and falling into their pools, I say "send me some lemons and I'll send you some snow"!!

According to Wikipedia, the beautiful smoother skinned Meyer lemons are native to China where they are grown in pots or as ornamental trees. They are a cross between a lemon and a mandarin orange. The fruit was introduced into the United States in 1908 by agricultural explorer (what a great job that would be) Frank Nicholas Meyer. Mr. Meyer was an employee of the United States Agriculture Department. The lemons were pretty much California's delicious little secret until Alice Waters featured them at Chez Panisse. Their popularity grew when Martha Stewart featured them in her recipes. Thanks Frank, Alice and Martha!!

Sunshine in a bowl.

Chicken with Meyer Lemon Sauce inspired by a recipe from Jan Williams

3 Tbsp flour

4 chicken breast halves, boned and skinned

5 fat cloves of garlic

1/3 cup parsley, chopped

1 Tbsp grated Meyer lemon zest

2 Tbsp olive oil

salt and pepper

3/4 cup chicken stock

1/2 cup Meyer lemon juice

1/2 cup of white wine

1. Lightly coat the chicken breasts with the flour, shaking off the excess. Finely chop three of the garlic cloves and set aside. Finely mince the remaining two cloves of garlic and mix with the grated lemon zest and the chopped parsley. Set aside for topping the finished dish.

2. In a frying pan, heat the olive oil. Add the chicken breasts and saute, turning once, until lightly browned. About three minutes per side. Season with salt and pepper and transfer to a platter. Set aside.

3. You should have about a tablespoon of fat left in the pan. Any more, pour off. Add the chopped garlic to the pan and stir until softened, about 30 seconds. Add the stock, lemon juice and wine and stir to deglaze the pan. Bring to a boil and cook until slightly reduced--about five minutes.

4. Return the chicken to the pan, reduce the heat to medium and cook until the juices run clear, approximately another ten minutes. Transfer to a warm serving platter and cover.

5. Raise the heat to high and reduce the sauce to about 1/3 cup--about five minutes. To serve, plate the chicken and pour the sauce over. Top with the parsley/lemon/garlic mixture.

ENJOY!

OUT WITH THE SWEET AND IN WITH THE SOUR - Pickled Vegetables

2012-02-06T09:02:00.000-08:00

Christmas comes but once a year. Therefore, it is never too early to start thinking about food and gifts. Sometimes those two thoughts merge into one.

For years, my basket of "treats" for guests to take home or for me to take as a guest has been orange marmalade. This past Christmas, I decided a change was in order when I found this recipe in Southern Living.

I'm posting it now for three reasons. It's a tasty treat to have in the refrigerator. It's a tasty treat to take as a thank you when invited to dinner. Lastly, I found out last week that my friend's husband had really liked the pickled vegetables and, since Christmas, had just been adding additional vegetables to the brine in the jar I'd gifted them with. Well, Steve, now you can start out fresh.

Winter Vegetables Pickled as inspired by Southern Living Magazine

2 cups apple cider vinegar

2/3 cup sugar

1/4 cup kosher salt

3 garlic cloves

1 tsp. mustard seeds

1 tsp. black peppercorns

1/4 to 1/2 tsp. dried crushed red pepper

8 cups of assorted vegetables cut into about 1 1/2 inch pieces

1. Bring the first seven ingredients and 2 1/2 cups water to a boil in a large, non-aluminum, saucepan, stirring until the sugar and salt is dissolved. Boil for one minute. Allow to stand for several hours.

2. In the meantime, cook the vegetables, in batches, in boiling water to cover for 1 to 2 minutes depending on the vegetable and your desired crispness. Remove to a cold water bath to stop the cooking process and drain well.

3. Place the vegetables into a large bowl. Heat the warm vinegar mixture until a few bubbles appear and pour over the vegetables and let stand for one hour. Store in airtight containers and cover with the liquid. Chill overnight. The pickled vegetables will keep for about two weeks refrigerated.

ENJOY!

FINDING RECIPES OR THE DAY I "BORROWED" A BLOG POST

2012-02-04T14:40:00.000-08:00

When I visited one of my favorite bloggers this morning, I realized that her post suited me well. Instead of writing my own post, I decided to just take hers.

Podso's post today says exactly what I've been thinking.

As you can see, I have

shelf after

shelf of

cookbooks

Like Podso, I find myself turning more and more to the internet and my favorite blogs for recipes.

Why?

I have such a connection with many bloggers that I trust them as friends. I'd love to have them at my table (and be at theirs).

Please pay Podso a visit.
I'm sure you'll be back to thank me!

Library Progress Update

2012-02-03T07:34:00.000-08:00

Our library construction is right on schedule.

This grainy photograph (taken through a car window in need of cleaning, shows the walls up, the windows in and, unseen, the inside installations nearly complete and dry wall being installed.

I have been fortunate to be the board member on the interior design committee. For many months, we've had long meetings on choosing lighting, carpeting, wall colors, flooring and furniture for the building.

The colors and fabrics for the first floor adult areas and the third floor offices and board room.

The vibrant colors for the children's area on the left and the teen area on the right.

It's a long-time goal moving toward completion!!

Almond-Lemon Tea Cake

2012-01-31T20:25:00.000-08:00

Ta da! Here's the cake. It's the second time The Baker has made the recipe. There are many, many recipes for lemon tea cake out there. I've baked more than a few. This, however, was the best I've ever tasted so I asked him to bake another one for the birthday gathering. Alas, it stuck to the pan. We've both tried to figure out what happened. Personally, I think he may have been distracted and didn't properly butter and flour the bottom of the pan. We'll never know for sure what happened because ~~the evidence has been destroyed~~ every last delicious crumb has been consumed.

The delicious glaze is a little unusual in that the juices and sugar are not heated and are stirred together just as you take the cake from the oven. In turn, the cake needs to be warm when you brush the glaze over. This gives a pretty crystalized finish to the cake.

Lemon-Almond Tea Cake from Tartine

3/4 cup cake flour

1/2 tsp baking powder

1/8 tsp salt

5 large eggs, beaten

1 tsp vanilla extract

3/4 cup of almond paste

1 cup sugar

1 cup unsalted butter at room temperature, cut into tbsp-sized pieces

1 tsp grated lemon zest

1 tsp grated orange zest

1. Position the oven rack in the lower third of the oven and preheat to 350 degrees. Lightly butter and flour a 9 x 5 inch loaf pan.

2. Sift together the flour, baking powder and salt.

3. In a bowl, combine the eggs and vanilla and whisk together just to combine.

4. Place the almond paste in the bowl of a stand mixer and beat on low just to break up the paste. This can take up to a minute using the paddle attachment. Slowly add the sugar, beating until well incorporated. If you add the sugar too quickly, the paste will not break up as well.

5. Add the butter, one tbsp at a time until all is incorporated. Scrape down the sides of the bowl and beat on medium speed until the mixture is light in color and fluffy--3 to 4 minutes.

6. With the mixer still on medium speed, add the eggs in a slow and steady stream until incorporated. Again, scrape down the bowl, turn the mixer to medium speed for another minute.

Stir in the zests.

7. Finally, add the flour mixture in two batches, stirring after each addition until incorporated.

8. Spoon into the prepared pan and smooth the top.

9. Bake until the top springs back when lightly touched and a cake tested comes out clean, 45 to 50 minutes. Let cool on wire rack for 7 to 10 minutes while preparing the glaze.

Citrus Glaze

3 tbsp lemon juice

3 tbsp orange juice

3/4 cup sugar

1. Stir all together in a small bowl just before taking the cake from the oven.

2. Place the cake on a wire rack, cool in the pan for five minutes, remove from the pan and immediately brush the room temperature glaze onto the hot cake.

3. Allow to cool completely before carefully moving to a serving plate.

ENJOY!

Tartine

2012-01-29T17:04:00.000-08:00

When we were in California last spring, Tartine Bakery and Cafe was high on our list of places to visit. In fact, we could hardly wait to enjoy a late breakfast or early lunch. Thinking we were being smart with the timing, we arrived at the geographic center of San Francisco (18th and Guerrero Streets) at 10 a.m. to find a line snaking out of a non-descript building. Four and five abreast, it meandered at least a block.

Had we not been left on the street by our son, off to find a nearly impossible parking space, we might have been inclined to find another option for our meal. He was beyond recall so we got in line and waited and waited and, well, waited. The closer we got, the more delicious the aromas became. After awhile, nothing could have stopped us from staying on the quest for a table and food. Some folks were going in and coming out with steaming cups of coffee to sip and wait. As I recall, it took us about half an hour to finally get inside. Every table was filled. Adam still wasn't back from parking the car. Undaunted, we grabbed a menu and got in line. Of course, the line halted right in front of the bakery case. Oh my goodness! We were faced with an array of lovely breads and sweets.

I kept an eye on the door for Adam who was still not back from parking the car. He walked in the door just as we got to the spot to order. After we gave our order, three spaces at a table appeared.

I couldn't resist the Croque Monsieur. The open-faced Niman Ranch ham and gruyere sandwich was topped with perfectly cooked asparagus and napped in a bechamel sauce. It was delicious!

The Baker had the same sandwich and a side of a beautiful and delicious croissant.

This was Adam's treat. I can't remember what it was. I can remember it was delicious!

Of course, our special treat was spending time with this boy!!

I'll be back later in the week to give you the recipe for my delicious birthday cake that The Baker made for me from the Tartine cookbook.

Herb and Three-Cheese Quiche

2012-01-25T10:58:00.000-08:00

When we lived in La Jolla, Piret's, George and Piret Munger's delightful restaurant in San Diego, was one of our favorite places to dine. We frequently used it for "date" nights when we could secure a babysitter for our toddler and infant. On occasion, I'd strap the little boys into car seats and head over to pick up slices of their herb and three cheese quiche. On one visit, I picked up their cookbook and, happily, found the recipe. It has been a favorite ever since.

We prefer our quiche in the French style--a little less than an inch thick so the custard bakes instead of steams. However, it works well in an American-style 9 inch crust. If you use the deeper pie shell, it may need to bake a bit longer.

It proved to be a hit with the birthday ladies and I hope you'll enjoy it as well.

Herb and Three-Cheese Quiche from Piret's

1/2 pound cream cheese

3 Tbsp flour

4 eggs

1/2 cup sour cream

1 cup milk

1 cup light cream

4 ounces Swiss cheese, grated

Salt and pepper to taste

1 bunch chives, finely chopped (about 3 Tbsp)

1/2 cup chopped parsley

1/2 cup chopped scallions

3 Tbsp grated Parmesan cheese

1. Blend the cream cheese, flour, eggs, sour cream. salt, pepper, milk and cream until smooth. Set aside.

2. Sprinkle the Swiss cheese, chopped herbs and Parmesan in a pastry-lined (I did a classic pate brisee because I have better luck than with a classic American pie crust) 11-inch quiche pan.

3. Fill with the custard mixture and bake in a pre-heated 375 degree oven until the custard sets, about 45 minutes.

ENJOY!

The Patriots, Giants and Citrus Terrine

2012-01-23T05:34:00.000-08:00

Other than soccer, we've not been big sport fans in our household. The Baker played soccer in boarding school and came to love the game. Both of our boys played in elementary school and we attended every game. There's not much opportunity to watch soccer on television. Gathering around the set on weekends has never been a part of our lives. I always found it interesting that The Baker and the boys could hold their own when engaged in conversation about team rankings and games just played.

Now that The Baker has retired (well, semi-retired), he has more time and, this weekend, decided that we should watch the two games played to determine which teams would be in the Super Bowl. I agreed thinking it wouldn't be much fun for him to watch them alone. Besides, I had quite a bit of my current book to finish and figured I could do both, glancing up at the television when the crowd roared. Little did I know that the "roar" is pretty constant no matter what.

Here is a bit of our conversation during the games:

Game no. 1

Me: "Which team are you rooting for?"

He: "I'm not sure."

Me: "How do we know when to cheer?"

He: "We don't need to cheer but I think we should probably root for the Patriots."

Me: "Why?"

He: "Because Stefan (our New England son) probably is."

Me: "Oh, O.K."

Game 2

Me: "Are we rooting for San Francisco?"

He: "Yes. Adam (our Bay Area son) probably is."

Me: "Well, if SF wins, who will we root for in the Super Bowl?"

He: "Good question!"

Personally, I thought all teams were great and hated to see any of them lose after coming so far.

What does all this have to do with the citrus terrine? Absolutely nothing!

As promised, here's the recipe. According to a note on the page, I made it the first time in 1991. It was a hit then too. I've never had a failure with any of Sarah's recipes and return to them quite often.

Citrus Terrine from Sarah Leah Chase's Cold-Weather Cooking

8 large navel oranges

4 large pink grapefruit

1 cup fresh whole raspberries (Sarah uses 1/2 cup frozen)

Fresh orange juice as needed

1/3 cup sugar

1 1/2 Tbsp unflavored gelatin

1/2 orange-flavored liqueur

1. Up to three days before serving, line a 9 x 5 inch loaf pan with plastic wrap leaving a 3 to 4 inch overhang.

2. Over a large bowl to catch the juices, carefully peel the citrus, scraping away all the pith. Cut the sections out of the membrane that separate them. Squeeze the juice out of the membrane before discarding. Combine the raspberries with the citrus.

3. Measure the juices and, if necessary, add fresh orange juice to make 2 1/2 cups. Pour the juice into a saucepan, add the sugar and bring to a boil. Lower the heat to a simmer and reduce by approximately 1/3. This will take about twenty minutes.

4. While the juices are reducing, stir the gelatin into the orange liqueur and set aside.

5. Once the juices are reduced, stir the gelatin mixture in until completely dissolved. Add to the fruit and stir well.

6. Pour the mixture into the prepared pan. Fold the plastic wrap over the top and then add another layer to completely cover the top. Freeze overnight or up to 36 hours.

7. About two hours before serving, turn out onto a cutting board using the plastic wrap overhang to help you. While still frozen, cut into 1/2 inch slices and arrange on a trap. Refrigerate.

8. Serve cold but not frozen.

ENJOY!

The Party!

2012-01-20T05:46:00.000-08:00

January 19, 2012

held a promise of snow.

Would the party happen?

The guests were scattered

and in the snow's path.

Hopeful,

I prepared the table.

They made it!

Each birthday lady found a flowered bag

on the back of her chair

in which

to tote her party gifts home.

Flavorful Favors

Herb and Three Cheese Quiche

and

Citrus Terrine

(recipes to follow)

The delicious disaster of a birthday cake.

(recipe and explanation to follow)

I'm so very grateful for my dear friends.

They warm my heart and soul.

The Vichyssoise....

2012-01-16T05:17:00.000-08:00

...delicious was! Or so said my Aunt Peg.

Aunt Peg was the beautiful and lovingly spoiled youngest of seventeen siblings. She was my mother's sister. My sisters and I adored our huge family of aunts and uncles. They were all clever and witty with a great sense of comedic timing. With a good agent, most of them could have hit the big time from vaudeville to Saturday Night Live.

We looked forward to spending time with Aunt Peg on our annual October visit to Virginia. It became even more import after our mother died. We had lists of questions to ask her about the family and she obliged the answers which were usually spun into stories. One day at lunch, she ordered a bowl of potato and leek soup. After extolling it's tasty preparation, Aunt Peg said: "I'm so glad it's hot. I had this once at dinner with Jack Kennedy". Jack Kennedy? She went on to say that she was, indeed, talking about JFK. She also said that the soup was served cold and that neither of them really liked it much.

We were filled with questions but Aunt Peg was on a roll and we wanted to let her get the story out. She spoke of taking the train to Washington D.C.. She told us she was quite stunning in a new "tomato red" suit. She sat beside JFK at a luncheon. Or, was it a dinner? It was before he became president. She couldn't remember the function. After all, she was in her mid-eighties when she told us this story. We did wonder, since this occasion would have been prior to 1960 when all the siblings were still alive, why it had never been spoken about in the family.

True or not, it's a great family memory. It came to mind as I prepared "hot" Vichyssoise for our lunch recently.

Leek and Potato Soup

4 to 5 medium-sized leeks, dark green tops removed, thoroughly washed and thinly sliced

2 Tbsp butter

Salt to taste

4 medium potatoes, peeled and diced

1 quart of chicken broth (or vegetable broth)

1 cup of half and half

1 cup of milk

Pepper to taste

1. In a large saucepan over medium heat, melt the butter. Add the leeks and a little salt and cook for five minutes, stirring often. They should just sweat out their juices rather than brown. Decrease the heat to low and cook until the leeks are tender--about 15 minutes. Stir occasionally.

2. Add the potatoes and the broth. Increase heat to medium high and bring to a boil. Immediately reduce the heat to low, cover, and gently simmer until the potatoes are soft and falling apart. This will take about 35 to 40 minutes.

3. Puree the mixture in batches in a food processor or use an immersion blender until smooth. Stir in the half and half and milk and adjust the seasonings.

4. Serve hot or cold.

ENJOY!

Savory Tomato Soup and Mustard Puffs

2012-01-14T07:52:00.000-08:00

NOTE: I'd planned to post this January 4, 2012. It's still frigid around here but Adam has been back to the west coast for two weeks.

I have cookbooks. Lots and lots and lots of cookbooks. They follow me home from bookstores. They arrive in my mailbox. They hop into that big paper fill-it-to-the-top bag at library book sales. Shelved neatly or stacked on flat surfaces, they are everywhere. I search them, read them and cook from them. Thanks to my excellent foodie blogging friends, my computer Bookmarks section is now sagging with saved recipes.

Yesterday's frigid temperature called for soup. Our son, Adam, was still here and working from his childhood bedroom. I jumped at the chance to prepare him a hot lunch. Serving an old favorite of vegetable soup and a PBJ sandwich crossed my mind. However, two recipes I'd been wanting to try called out to me. I had all the ingredients on hand for the soup and had pre-done the Mustard Savory Puffs and frozen them.

Adam enjoyed his lunch and asked about the puffs. I told him to check out my blog when he got back to the west coast--I'm always soliciting "visitors"!

These delicious recipes came from ~~two~~ three of my favorite food bloggers.

Sun-Dried Tomato Soup

from Mary at One Perfect Bite

I couldn't link directly to the recipe so

you'll have to search her blog (click on "soups)

and go from there. You'll be glad you had to search

as you'll find many recipes with which to "stock" your

Bookmarks.

Susan's Mustard Puffs

from Barbara at Moveable Feasts (check out mid-December)

who got the recipe from

Susan at Savoring Time in the Kitchen

who adapted a recipe from

Dorie Greenspan's latest and amazing cookbook,

"Around My French Table"

If you haven't visited with Mary, Barbara and Susan, you are in for a delicious treat.

If you don't have Dorie's "Around My French Table", you need to get to the

bookstore!

A Snowy Birthday

2012-01-13T03:44:00.000-08:00

I like my January birthday. It's unpredictable. As a child, invited guests could sometimes count on sledding down the hill behind our house. When noses were chilled, mother would break out a large thermos of steaming hot chocolate and, soon, we were ready to tackle the ride to the bottom and the trudge back up that great incline. I didn't envy my summer birthday friends. I still don't.

We had our first snow on my birthday this year.

Front Yard

January 12, 2012

Back Yard

January 12, 2012

The Baker is nursing a cold. I defrosted the chicken soup (always on hand in the winter freezer) for him a few days ago and realized he couldn't be counted on to bake me a cake. It was quite evident that we wouldn't be going out for dinner either.

Undaunted, I decided to give myself a day of being truly self-indulgent. First a soak in a bubble bath replaced my morning shower. I lingered so long that the dog started whining outside the bathroom door!

I wrapped myself in a cozy warm robe and, shod in fuzzy house shoes and leg warmers, it was my dress for the day.

Positioning myself between the fireplace and the front windows, I read The Warmth of Other Suns by Isabel Wilkerson and

drank hot chocolate laced with puffy marshmallows and watched the snow fall.

It was a very good birthday!

Tulips and Snow

2012-01-11T04:23:00.000-08:00

"Write it on your heart that every day

is the best day of the year."

Ralph Waldo Emerson

A vase of orange tulips brighten

the house while we wait for the first

snow of the season.

I'm off to the market for soup makings!

CELEBRATE -- Capricorn

2012-01-09T04:58:00.000-08:00

It's true. I think birthdays should be celebrated for an entire month ~ most especially if they fall in the deep winter of the midwest!!

This doesn't mean each day needs to be filled with cake and presents. It just needs to be celebrated.

Yesterday was celebrated in downtown Chicago.

It was an easy drive in.

Parking, as always, was a bit of a head scratcher!

Reflection of Illinois Avenue.

An idle crane today. A high rise condo tomorrow.

South on Wabash. The Trump Tower.

Ah, brunch at Bistronomic on Wabash!

A wild mushroom omelet for me.

Across the table, eggs benedict for

the Baker.

Let the celebration continue!!

The Winter Cake

2012-01-04T06:13:00.000-08:00

When most were making their new year's resolutions with dieting right at the top of the list,

I resolved to ask The Baker to do an encore of this cake for my birthday.

I will ask that it be decorated with flowers.

It seems that we've both been in the kitchen quite a bit over the last two weeks.

We enjoyed every minute of it.

Well, to be honest, the cleanup wasn't always so enjoyable.

The planning, preparation and execution was very nice.

Stefan and Elyssa arrived the afternoon of Christmas Eve.

It seems that might be the day to fly.

We enjoyed a delicious seafood soup that evening.

In the excitement of having them here, I forgot to get a photo.

I will share the recipe soon.

We invited friends over for Christmas day lunch.

Then we all enjoyed gathering by the fire and catching up.

Adam arrived on the afternoon of December 27.

We again celebrated Christmas Eve

and Christmas Day.

And, as promised, here's the recipe for the cake.

It seems long and involved but it isn't.

The only "technique" involved is the folding of egg whites into batter.

For the cake, The Baker worked with a recipe from the Chicago Tribune.

The buttercream filling is from "Simca's Cuisine" by Simone Beck.

The ganache is from The Baker.

It is delicious in any season and I hope you'll give it a try.

The Winter Cake from the Chicago Tribune, Simca and The Baker

3/4 pound of walnuts (about 3 cups)

1 Tbsp flour

1/2 tsp baking powder

8 eggs, separated

1 cup sugar, divided

zest of 1 orange

1. Preheat oven to 350 degrees.

2. Lightly butter a 10-inch springform pan and line the bottom with parchment paper. Lightly butter the paper. Set aside.

3. Grind the walnuts in a food processor until fine. Combine the flour and baking powder and stir into the walnuts until evenly mixed.

4. Beat the egg yolks until well-blended, then gradually beat in the 1/2 cup of sugar. Continue beating until the mixture is light and lemon-colored and forms a ribbon when dropped from a spoon. Stir in the orange zest. Stir in the walnut mixture.

5. Beat the egg whites until soft peaks form. Gradually beat in the remaining 1/2 cup of sugar until stiff peaks form. Fold a large spoonful of the beaten egg whites into the walnut mixture to lighten it, then gently fold in the remaining egg whites.

6. Spoon the cake batter into the prepared pan. Bake 40 to 50 minutes until puffed and golden. Remove to a wire rack to cool. As the cake cools, it will settle somewhat.

Meanwhile, prepare: Mocha Butter Cream

2 egg yolks

2/3 cup confectioners' sugar

2 Tbsp powdered instant coffee

1 1/2 Tbsp rum

1/4 pound butter

1. Put the egg yolks into a heatproof bowl. Gradually add the sugar, beating until the mixture is a pale creamy yellow.

2. Set the bowl over simmering water and continue to beat until the mixture has thickened.

3. Dissolve the instant coffee into the rum. Blend thoroughly into the egg mixture and remove from the heat. Add the butter by bits, waiting until each piece of butter has been thoroughly incorporated before adding the next. Refrigerate to firm the butter cream but not to harden it completely.

To assemble:

1. Carefully cut the cake into two layers.

2. Spread the butter cream between the layers.

Prepare a Chocolate Ganache

9 oz. chopped bittersweet chocolate

1 cup heavy cream

1. Placed the chopped chocolate in a bowl large enough to hold it and the cream.

2. Heat the cream to simmering and pour over the chocolate. Stir until completely blended.

3. Pour over the cake.

ENJOY!

Looking Back and Looking Ahead

2011-12-31T05:35:00.000-08:00

It is early morning here. First light is just appearing. The children are still sleeping. They'll be up soon to finish packing. We'll have time for waffles and sausage before they head out. At the moment, I'm sipping coffee and reflecting over the past year.

Wasn't it a short time ago we were welcoming the year 2000?

Farewell 2011. You've been a good year for the most part. We've enjoyed family, good friends, good health, good food and a comfortable roof over our heads and we are truly grateful.

A few highlights were:

Visits with our children--two trips to New England and one to the Bay Area.

My annual visit with my sisters in Virginia in the fall.

Watching the new library rise from a weedy city lot to a beautiful (now under roof) building.

Picking out flooring, choosing wall colors, selecting furniture and shelving and much more for the new library. What an interesting "job" it has been.

Meeting some of you, including: Tanna from The Brick Street Bungalow, her daughter and the cutest "Little Men" imaginable on a crisp October morning in my home town. Later in autumn, I met Glenda from Notes on the Journey at our favorite Whole Foods in Chicago for lunch. It was as if I already knew Tanna and Glenda well. In fact, I do! Blogging has brought me so many new friends and I hope to meet more of you in the coming year.

And now the children are starting to stir and I must go and enjoy the last minutes of their visit.

TO EACH AND EVERY ONE OF YOU, I WISH A HAPPY, HEALTHY AND BLESSED 2012!

Christmas Comes But Once A Year

2011-12-29T07:32:00.000-08:00

At our house, it came on December 28 when all the children could gather around the....

dining room tree(s)

living room tree

the simple mantle treatment

the "jingle bell" dog (and his boy) who escaped on Christmas Eve--the dog, not the boy

waiting

not waiting

chocolate for "the master"

serious gift opening

making good use of the wrapping

one perfect gift

a mushroom growing kit?

tuckered out Oliver

tuckered out me

all were dreaming of this

(recipe soon)

Boxing Day

2011-12-26T07:47:00.000-08:00

Actually, it isn't boxing day around here because we haven't opened Christmas presents yet. They are all still waiting under the tree. The stockings are still hung by the chimney with care. We decided to wait until we could all be together.

Adam arrives on Tuesday afternoon.

We'll have a special "eve" dinner.

Then we'll open presents, saving the stockings for Wednesday morning's treat.

Did I mention that Oliver helped immensely by picking up our tree?

I hope each and every one of you had a wonderful Christmas surrounded by those you love!!

Merry Christmas!

2011-12-22T03:57:00.000-08:00

Our dear children will start to arrive in a few days. There are a few finishing touches needed. The English toffee still needs to be made. I always like to leave a few things to finish after the house is dressed for Christmas. Carols play in the background. Oliver wanders about wondering why he is "jingling all the way". Yes, I've attached a few silver bells to his red collar.

I want to wish each and every one of you a merry Christmas and a healthy and happy new year.

A Holiday (or any day) Roasted Rack of Lamb

2011-12-17T05:54:00.000-08:00

It is one week before Christmas Eve and I'm still mulling over recipes. The Baker's family always had a meatless meal served after the first star appeared in the night sky. It consisted of an uneven number of courses. His family always had eleven--yes, eleven courses. When he told me this as young newlyweds, I didn't know how to prepare eleven different dishes. If I did, I certainly couldn't have served them at the same meal!! My family tradition had been roast beef on Christmas Eve. I really didn't know how to prepare that either. We compromised and had beet soup with mushroom ears and rib-eye steaks. Since that long ago eve, we've tried many dishes (and number of dishes) and this is one of our favorites. I hope you'll give it a try at one of your holiday meals.

Roasted Rack of Lamb (from a Chicago Tribune recipe)

2 well-trimmed racks of lamb, 9 ribs each, bones Frenched
1 tsp salt
Freshly ground pepper to taste
2 cloves garlic put through a garlic press
2 Tbsp olive oil
1/2 tsp each: dried oregano, dried rosemary, dried thyme

1. Heat oven to 450. Season the lamb racks with the salt and pepper. Place into a shallow roasting pan, bones down, and let rest at room temperature for 15 minutes.
2. Mix together the garlic, olive oil, and the herbs. Rub the mixture over the meaty top of the racks of lamb.
3. Roast lamb until desired doneness: 125 degrees for rare (25 to 30 minutes) or a bit longer to 130 degrees for medium rare and on to 140 degrees for medium. Any further is too much!! Let rest, loosely covered with tin foil, for 10 minutes before serving. Slice between the ribs to serve.

6 servings

ENJOY!

Our Lady of the New Millennium and the Lira Ensemble

2011-12-13T02:45:00.000-08:00

The Baker and I joined friends this past Sunday for an afternoon of Polish Christmas music by Chicago's Lira Ensemble. The performance was at St. John the Evangelist Church in St. John, IN. The Lira singers and orchestra were outstanding. I wish I could have captured them and their music to share. Although the audience was not told to refrain from taking photos, I thought it would be more respectful if I just listened and enjoyed. I can share with you the beautiful Madonna that presently resides to the side of the church parking area.

Decades ago, at the age of nine, Carl Demma, a liquor store owner and devout Catholic from Oak Lawn, said to his mother, "I will build a statue so big that all of Chicago will see her". He was speaking of the Virgin Mary. He saw that dream become a reality a little over ten years ago.

The statue is constructed of stainless steel, is approximately 33 feet tall and weighs 8, 400 pounds. Knowing those facts, I did not expect to see such a lovely countenance.

The soft folds of her cloak.

Her open hands that seem so very welcoming.

Her gentle features.

Our Lady of the New Millennium will be moved down the gently sloping hill to the Shrine of Christ's Passion located on Rt. 41 as soon as a permanent spot is ready to welcome her.

A Little Zing for Your Holiday Meals--Spicy Marinated Olives

2011-12-11T06:11:00.000-08:00

Now that the tree is up and most of the gifts wrapped and underneath, my thoughts and plans can turn to the foods of the season. I, of course, like to get as much out of the way as early as possible. Some foods are better if left to stand for awhile. These olives benefit from at least a week of marinating before being consumed. They're also good for at least two months in the refrigerator--or, so I've heard. Around here they don't last nearly so long. I like to use a variety of olives and find that most grocery stores now offer an olive bar. If not, just use your favorite jarred olives. They, too, benefit from a little zing.

I shared this recipe with you last December. However, if you happen to be one of the few who don't copy and carefully save every recipe I share, here it is again!!

Marinated Olives

2 cups olives, mixed

1/2 lemon, thinly sliced

3/4 cup good olive oil

1 tsp dried oregano

1/2 tsp dried red pepper flakes or to taste

1/2 tsp freshly ground black pepper

1. Place the olives and the lemon slices in a container with a tight-fitting lid.

2. In a small saucepan over low to medium heat, combine the olive oil, oregano, red pepper flakes and black pepper. Bring just to a slight simmer. Pour over the olives. They should be covered so add enough more oil to do so.

3. Cover and let stand at room temperature for four hours. Then refrigerate for at least two days up to two months.

4. Serve at room temperature

Wrapping Up and A Recipe for Lowcountry Shrimp Pate

2011-12-07T05:21:00.000-08:00

The decorated tree needed presents underneath to look really finished. For the first time in many years, I may not be wrapping gifts after the children are all snuggled in their beds!! Yesterday, I settled myself in the all-purpose room with the gifts, paper, ribbons, tape and scissors and got to work. Memories of past Christmases flooded over me--especially those of gathering at the dining room table with my sisters and competing to see who could wrap the most clever and beautiful package. The scissors would keep disappearing and the blame would be passed around. Mother would say she'd purchase another pair before next Christmas but she never got around to it.

Once we'd found mother's gift-hiding place, my sisters and I became quite adept at opening them and wrapping them back neatly. Along the years, mother found out what we were doing and adopted a code to use on the packages instead of our name. It didn't stop us. It just kept us guessing who was getting what. One year mother forgot the code which made for interesting gift opening. At a recent Christmas gathering, our older son mentioned that he and his younger brother had done the same thing. I had no idea!!

Lowcountry Shrimp Pate

1 pound shrimp, boiled in salted water only--no spices

6 scallions, white part only, finely chopped

2 Tbsp chopped chives

1 Tbsp fresh dill, chopped, or 1 tsp dried

1/2 tsp salt

Freshly ground pepper to taste

Dash of Tabasco

3 Tbsp butter, softened

1/2 cup heavy cream

1 Tbsp dry sherry

Combine all ingredients in a food processor and blend until smooth.

Serve with a simple cracker.

ENJOY!

Walnut-Cheese Cocktail Cookies

2011-12-05T04:19:00.000-08:00

We met friends in Skokie on Saturday to see "Season's Greetings" at the Northlight Theatre. It was a fun little farce with a stellar cast and a beautifully decorated English manor house as the setting. We then went on to dinner at Convito Italiano in Wilmette where I indulged in their always well prepared liver and onions. It is a treat that I don't attempt at home. It was a warm and holiday-spirited day despite the rain that was with us going and coming.

It put us in the mood to decorate so we hauled out boxes of sparkling ornaments yesterday afternoon. Arthur Fiedler and the Boston Pops played Christmas music in the background and, with Oliver's "help" we finished in time to prepare dinner and enjoy the tree.

We told Oliver the children would all be home this year.

He's watching for them to arrive!

I want so share another recipe with you from that faded newspaper article of yore. It has been a favorite since it appeared in the San Diego Union decades ago.

Walnut-Cheese Cocktail Cookies (sorry, no photo as I haven't made them yet--don't worry, Stefan, I will)

1/2 pound butter, cold and cut into 16 pieces

2 cups sifted flour

1/3 cup sugar

1 tsp salt

2 cups grated, extra sharp cheddar

1 cup finely chopped walnuts

1. Put the flour, sugar and salt in the bowl of a food processor. Sprinkle the cold butter on top and process, in short bursts, until the mixture looks like cornmeal. Remove to a large bowl and stir in the cheese and walnuts. Press the mixture together quickly and roll into two logs, each about 1 1/2 inch in diameter. Wrap and chill or, wrap well and freeze for up to a month.

2. If frozen, defrost in the refrigerator as they need to be cut cold.

3. Preheat oven to 350.

4. Cut the logs into approximately 1/4 inch slices and place on an ungreased cookie sheet. Bake 10 to 12 minutes just until the edges are lightly browned.

5. Cool and store in an airtight container. They improve with age.

ENJOY

FROM A WRITER'S KITCHEN

Oliver's Recipe Repeat-Valentines for Canines

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OUT WITH THE SWEET AND IN WITH THE SOUR - Pickled Vegetables

FINDING RECIPES OR THE DAY I "BORROWED" A BLOG POST

Library Progress Update

Almond-Lemon Tea Cake

Tartine

Herb and Three-Cheese Quiche

The Patriots, Giants and Citrus Terrine

The Party!

The Vichyssoise....

Savory Tomato Soup and Mustard Puffs

A Snowy Birthday

Tulips and Snow

C*E*L*E*B*R*A*T*E -- Capricorn

The Winter Cake

Looking Back and Looking Ahead

Christmas Comes But Once A Year

Boxing Day

Merry Christmas!

A Holiday (or any day) Roasted Rack of Lamb

Our Lady of the New Millennium and the Lira Ensemble

A Little Zing for Your Holiday Meals--Spicy Marinated Olives

Wrapping Up and A Recipe for Lowcountry Shrimp Pate

Walnut-Cheese Cocktail Cookies

CELEBRATE -- Capricorn