Pinot and Prose

Apple and Fennel Salad with Salted Caramel Pecans

2013-04-23T10:48:00.001-04:00

When I made this recipe recently, I actually wasn't so sure I wanted to try it. Caramelized pecans and apples seem so autumn-centric to me...and I'm in full-time spring mode lately. However, when spring comes, I tend to eat much lighter, skipping the "entrée" and eating the salads and side dishes as main meals. So this recipe actually began to seem just right for how I like to eat in April.

I found this salad in a Donna Hay magazine quite some time ago; after scouring her website, I can't find the issue number anywhere so, alas, no direct link - I've looked all over the web. But I didn't change anything - the recipe I'm sharing here is hers exactly.

Lastly, apologies for the photos, which were taken with my phone. That said...not bad for my phone, right?

Apple and Fennel Salad with Salted Caramel Pecans
Recipe from Donna Hay

Serves 6

12 slices prosciutto
1/4 cup maple syrup
1 cup pecans
1/2 cup superfine (caster) sugar
1 tablespoon water
1 teaspoon sea salt flakes (kosher salt is fine too)
2 tablespoons white balsamic vinegar
2 tablespoons olive oil
4 small red apples, thinly sliced
4 bulbs baby fennel, thinly sliced (regular fennel is fine too; just use 2 large bulbs)

Preheat oven to 325 F (160 C). Place the prosciutto on a baking sheet lined with parchment paper, brush with maple syrup, and bake for 10 minutes or until crisp and golden. Set aside.

Place the pecans, sugar, water, and salt in a bowl and toss to coat. Heat a large non-stick frying pan over medium heat. Add the pecans and cook for 6-8 minutes, stirring occasionally or until caramelized. Set aside to cool.

Place the vinegar and oil in a bowl and whisk to combine. Place the apple, fennel, prosciutto, and pecans in a bowl, drizzle with the dressing, and toss to coat.

NOTE: For presentation, I layered it. Stack the apple slices, prosciutto, fennel; start again. Add pecans on top and around plate as garnish. I also saved some of the fennel fronds, chopped them, and sprinkled them on top last. Finish with a fresh grind of pepper.

Eat, drink, and embrace lightness.

Bay Area Love

2013-02-21T09:29:00.000-05:00

I just returned from a long weekend in the Bay Area, visiting my talented, warm, dear friends Amy and Lisa. They love food and wine as much (if not more!) than I do, so I ate and drank ridiculously well. Here is my Weekend in Instagram:

Arles mussels (shallots, butter, parsley, garlic, white wine), frites with lemon-saffron aioli, and a pint of Leffe at Frjtes.

Flight of "spring whites" at Toast (yes, that's a sippy cup in the background...).

The bar at Toast - can I keep this sign?

Tres leches cake from Tartine Bakery. I have a nonexistent sweet tooth and I still polished my plate. DELICIOUS.

Bug with her cone of meat from Boccalone Salumeria in the Ferry Building (she chose mortadella, soppressata, and pancetta). I also couldn't resist buying their orange-and-fennel salami...as well as their brown-sugar-and-fennel salami!

Outstanding last supper at Chez Amy and Lisa.

What an incredible weekend.

Eat, drink, and rejuvenate.

Linguine with Creamy Red Cabbage and Corn

2013-02-05T13:30:00.000-05:00

I can hardly complain about this winter so far; other than a freezing cold that has gripped the Northeast, New York has had little snow or rain to mention. Nevertheless, I feel like I would give damn-near anything for a peach straight from the farm right now. Don't we all feel that way this time of year?

So, as you can imagine, I struggle with my menu in February. No more potatoes! No more soups! No more root vegetables at all! Even...dare I say it?...no more Brussels sprouts!!!! But how do I freshen up my dishes without buying, say, asparagus that's completely out of season?

When I saw a recipe for Egg Noodles with Creamy Red Cabbage and Sweet Corn in my Edible Brooklyn: The Cookbook (from the Edible Brooklyn magazine folks), I thought it would be perfect. And what an interesting combination with pasta, right? Actually, this whole cookbook is amazing; it's quickly becoming one of my go-to books. Anyway, it's obviously not corn season in New York right now but I have no problem substituting with frozen corn in the winter months - frozen in the off-season is much better than fresh in the off-season, to my mind.

This recipe is, in a word, fantastic. It mixes the sweet with the salty, and the red wine vinegar rounds it all out with a tart acidity. The pasta gives the dish a heartiness you want in winter, but the corn is such a welcome change from the usual cold-weather fare. To quote Adam, "this recipe's a keeper."

LINGUINE WITH CREAMY RED CABBAGE AND CORN

Adapted only slightly from Edible Brooklyn: The Cookbook, edited by Rachel Wharton

Serves 4-6

2 tbsp extra-virgin olive oil
1 large onion, thinly sliced (about 1 cup)
3 cloves garlic, thinly sliced
1 medium head red cabbage, cored and sliced into 1/2-inch strips
1 tbsp salt
1/3 cup red wine vinegar
1/4 cup sugar
1 tbsp unsalted butter
1 1/2 cups frozen corn kernels
1 lb fresh linguine
1 cup crème fraîche (or sour cream)
Freshly ground black pepper

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic, and cook for a few minutes until the onion is softened but the garlic is not yet golden.

2. Add the cabbage and salt, and cook for 3-4 minutes; do not let the vegetables brown. Add the vinegar and sugar, cover the pot, reduce to a gentle simmer, and cook for 30-45 minutes, stirring occasionally. Taste the cabbage - it should be tender but not mushy. Adjust the salt, vinegar, and sugar to taste if needed, and set the cabbage aside.

3. In a large skillet, melt the butter and sauté the corn over high heat until it begins to caramelize. Remove from heat and set aside.

4. Cook the pasta according to package directions (about 3 minutes for fresh pasta), reserve 1 cup of the pasta water, and drain. In a large bowl, combine the pasta, corn, red cabbage, and crème fraîche. Thin sauce with pasta water, if needed. Let sit for 3-5 mintues to allow the pasta to soak up the sauce. Serve in warmed bowls. Top with pepper to taste.

KID-FRIENDLINESS NOTE: This dish is fairly adaptable for kids. I reserved some corn and pasta in a bowl, tossed them with some crème fraîche, and Bug was perfectly happy to eat it. She probably would have gone for the cabbage as well but, with the onions in there, she would have been scared off so I left those out of her bowl.

NOTE: The cookbook was given to me by the publisher.

This will absolutely be a recurring dish in our house. In addition, to the unique mix of flavors, the colors are simple gorgeous - a sure way to cheer you up on a dreary winter evening.

Orange Peel Wine

2012-12-12T08:59:00.000-05:00

With the exception of the occasional mulled wine, I have not been a fan of altering wine in any way to make some sort of wine cocktail. I'm not even a huge fan of Kir Royale - Champagne (or Prosecco) is so lovely on its own and why mess with a good thing?

But lately...well...I've been altering wine like crazy. I have several cookbooks that have recipes for wine-based drinks, and I've been finding myself intrigued. For instance, one recipe was for a winter-inspired rosé recipe - you add lemon and sage to it (spoiler alert: it did not taste great). Likewise, I have several different mulled wine recipes.

There is one recipe that stood out, though: Orange Peel Wine. Which, not surprisingly, is from one of my favorite cookbooks, French Food at Home by Laura Calder. The coriander gives the wine a bit of bite and the sugar gives it a roundness that you really want out of a white wine in winter. Calder recommends a Muscadet, and I concur - I use a rather inexpensive bottle that I get from Fresh Direct. The major thing to remember is that you need to make sure there is no white on the orange peel; believe me, it'll make the wine super bitter and yucky. Other than that, this is a cinch to make. Drink it as an apéritif or digestif.

ORANGE PEEL WINE
from French Food at Home by Laura Calder

One 750-ml bottle dry white wine
1 medium orange
1/3 cup/65g sugar
8 coriander seeds

Open the wine. Pour out about half a cup so that the bottle doesn't overflow when you add the other ingredients; of course, enjoy the wine while you finish the recipe.

Shave the zest from the orange with a vegetable peeler. Remove every trace of the bitter white pith from the back with a sharp knife. Poke the orange zest into the bottle of wine (if you have any trouble, I found that using the handle of a wooden spoon will get the zest into the bottle). Funnel in the sugar. Drop in the coriander seeds. Recork the bottle Turn it upside down and right side up a few times until the sugar has dissolved. Refrigerate 1 week, giving the wine a shake once a day.

Strain into a carafe and serve well chilled.

I have three bottles marinating in my fridge right now. What will I do with all that wine? Well, I bought carafe type bottles at Fishs Eddy the other day, and I plan on giving out small carafes of this to some friends this holiday season. More on that soon!

This was a good lesson for me. Rather than sniffing my nose haughtily about how I don't drink "wine cocktails," I needed to expand my mind a bit and embrace the possibility that wine and coriander, together, might just be delicious.

Eat, drink, and stay open-minded.

Other recipes I've posted from Laura Calder's French Food at Home:
Pear Pork
Bacon and Hazelnut Leeks

New Toy(s)

2012-12-05T22:26:00.000-05:00

I'm having way too much fun with this. Thanks to Garance Doré, I've now discovered the wonderful world of my iPad, a stylus, and the Noteshelf app. More fun to come (and bear with me as I experiment)...

Thanks to Fishs Eddy for the awesome picture and the endless delights in their shop!

Where Am I?

2012-10-01T12:55:00.003-04:00

So where am I when I'm not here? Well, obviously, I'm in the kitchen...reading...working...etc. I meant, where am I online when I'm not here? I wanted to remind you all that I'm elsewhere on the interwebs and I'd love to see you there!

Twitter: @foodandbooks (I just surpassed 1,000 followers!)

My Facebook fan page!

Pinterest (a.k.a. one of my biggest time-sucks)

Instagram (Username: lauralutz. By the way, did you hear that Instagram has now surpassed Twitter in number of daily mobile users?)

And see that box at the top of the right-hand column? You can subscribe to Pinot and Prose!

Eat, drink, and connect!

Recipe: Farmhouse Cheese Spread

2012-10-01T11:36:00.000-04:00

We love football in our house. American football, that is. Every year we plan activities around it: Opening Day, Draft Night (we're fantasy football fiends), and then every Sunday thereafter. Adam loves the Pittsburgh Steelers but, generally, we just watch any match that we think will be entertaining.

One of the best parts about football is the food. Of course. I've documented football food extensively here in the past (here, here, here...and here too!). I love that it's almost always a snack-type food and something you can eat with your fingers; likewise, I love that it's always something crunchy and salty. I do try to keep it a little light so we can snack all day without feeling full or bloated. And it needs to be easy - you don't want to spend all your time in the kitchen and away from the action on TV.

This year, I made my annual Roasted Red Pepper and Cannellini Bean Dip; it's become a tradition (see the links above for proof!). It's so light - for the most part, it's just roasted peppers food-processed with cannellini beans. Accompanied by pita chips and veggies, it's the perfect Game Day snack. This year, I was still in a hazy lovefest with my cookbook du jour, Farmhouse Kitchen Favorites by Paula S. Croteau (I posted the recipe for Stuffed Croissant French Toast) so I made the Farmhouse Cheese Spread. I mean, football snacks can't all be healthy, right???

This spread packs some serious punch, flavor-wise. The cheese is rich and creamy, the tomatoes are sweet, the pine nuts are crunchy - this dish really does have it all. Paired with baguette slices, it was a welcome addition to my Game Day repertoire.

FARMHOUSE CHEESE SPREAD
Inspired by Farmhouse Kitchen Favorites by Paula S. Croteau
Makes 1 1/2 cups

Ingredients:
1 - 8 oz. container cream cheese
1/4 c. Roquefort or blue cheese, crumbled
1/4 c. red onion or scallion, finely chopped
1 tsp herbes de Provence
1 tbsp sun-dried tomatoes, finely chopped
1/4 c. pine nuts, toasted
sprig of rosemary, to garnish

1. In a medium bowl, mix together all ingredients, except nuts, until combined.
2. Transfer into a ramekin or form a ball with dampened hands.
3. Cover with plastic wrap and refrigerate until solid.
4. Top ramekin or roll cheese ball in pine nuts until ready to serve.
5. Garnish with a sprig of rosemary.
6. Bring to room temperature, serve with a baguette.

NOTE: Croteau added 1 tablespoon of capers to the spread, but capers are one of the few foods I just can't stand so I omitted them. You can feel free to add them back in, of course.

Sports are great, right? I can't speak for other countries, but don't you love how American sports and specific foods go hand-in-hand? Hot dogs, Cracker Jacks, nachos, beer...it's all part of the glorious tradition. And while I didn't serve any of those this year (well, except for the beer), the idea is still the same: I look forward to football every year not because I love the sport so much but because I love the food.

Eat, drink, and cheer on your favorite team.

NOTE: As I've mentioned before, my fantasy football team names often have to do with something food- and wine-related. Two years ago, it was "Vino Vixens"...last year, it was "Pinot She Daaan't" (some people in my league didn't quite get that one - do you guys?)...and this year, it's "ChamPAIN on You!" I know, I'm a dork.

Smorgasburg

2012-09-18T10:06:00.001-04:00

Smorgasburg in DUMBO is my new favorite NYC experience.

I knew of its existence but it never rose to the top of my consciousness until this last Saturday when Cup of Jo reminded me of it.

Smorgasburg takes place in the old roof-less tobacco factory along the East River in DUMBO (Down Under the Manhattan Bridge Overpass), which boasts one of the coolest views of any market, to my mind:

Brooklyn Bridge seen through the factory

Manhattan Bridge in the distance

So our Sunday was spent in the best way possible: eating and drinking. It started with grilled cheese sandwiches from Milk Truck, a lobster roll from Red Hook Lobster Pound (which pairs insanely well with Maine Root Soda), and an arepa con queso:

Then we moved on to Smoked Brisket sandwiches (I can't find the vendor name...crap):

Then it was mini homemade Pop Tarts (with plum jam in the middle!) from Anarchy in a Jar and gourmet S'mores from S'More Bakery:

We refreshed ourselves with Grady's Cold Brew coffee (I bought this bottle so I could continue to enjoy it all week) and cherry shaved ice from People's Pops:

Stuffed and drowsy - because, yes, we did eat all this between just the three of us - we went home to Manhattan via one of NYC's transportation gems - the East River Ferry:

An outstanding day: one of our best in the seven years we've lived in New York.

Eat, drink, and wear loose pants.

Recipe: Stuffed Croissant French Toast

2012-09-09T22:14:00.000-04:00

Our friends Tina and Vic recently moved to Long Island City (Queens)...which we're thrilled about on multiple levels, not the least of which is that our travel time to visit them has been cut by half! They invited us over to check out the new place, and we had a phenomenal time that included a spirited bocce tournament and outstanding street-style tacos:

And check out the view from their place:

Long Island City is looking tempting!

And because I can be a nosy person, I always check out the cookbooks my friends have on their shelves. Before I could comment, though, Tina took FARMHOUSE KITCHEN FAVORITES* by Paula S. Croteau off the shelves and told me I had to borrow it from them. I happily agreed.

Tina and Vic actually discovered the cookbook through Croteaux Vineyards, which is a Long Island winery that is a particular favorite of theirs. Paula S. Croteau, of Croteaux Vineyards, also has her own school, Farmhouse Kitchen Cooking School; though, according to the website, classes are on hold for 2012. As you can imagine, I am keen to get out to Long Island to visit the winery - it looks like it's a beautiful, welcoming space for tasting!

I've tried four recipes from the cookbook so far, and they have each been outstanding. "Keepers," as Adam and I call recipes that have wowed us. The first I want to share with you is Stuffed Croissant French Toast with Maple Blueberry Compote. If you read the recipe and think it sounds too rich...well...you're probably right...

STUFFED CROISSANT FRENCH TOAST
Adapted from Paula S. Croteau's Farmhouse Kitchen Favorites
Makes 6 croissants

1 cup half & half
4 large eggs, lightly beaten
2 tablespoons sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
1 8-oz package mascarpone, softened (okay to substitute cream cheese)
6 croissants
1 tablespoon plus 1 tablespoon canola oil, melted to coat griddle (I substituted olive oil, which was fine)

1. In a shallow dish or bowl, whisk the eggs, half & half, sugar, vanilla, and salt together.
2. Cut croissants almost completely in half.
3. Spread each croissant with 1 tablespoon of mascarpone cheese.
4. Gently soak and turn croissants in egg mixture until saturated.
5. Heat griddle or nonstick pan over medium-high heat.
6. Place the croissants on the griddle and cook until golden brown, about 2-3 minutes.
7. Gently flip and cook the second side until golden.
8. Serve immediately or cover with foil and keep warm in a 200-degree oven.
9. Sprinkle with powdered sugar or top with maple blueberry compote (actually...I did both).

MAPLE BLUEBERRY COMPOTE

1 cup fresh or frozen blueberries
1 cup maple syrup
1/2 teaspoon cinnamon
1 cup toasted pecans, chopped

1. Place the berries, syrup, cinnamon, and pecans into a small metal skillet.
2. Simmer the mixture on medium-high heat until the berries soften, about 4-5 minutes.
3. Serve with French toast or pancakes.

NOTE ON KID-FRIENDLINESS: Croteau recommends mixing fruit jam in with the cheese stuffing. But Bug doesn't like jam, and I decided I could do without it. And I think it worked - jam would have just been that much richer and - believe me - this thing is rich enough on its own. Also, Bug didn't want the compote - so she just went with powdered sugar.

The result? Awesomeness.

Eat, drink, and add richness to your life.

* Buy FARMHOUSE KITCHEN FAVORITES at Croteaux Vineyards online store.

Book Release Alert! RELISH: MY LIFE IN THE KITCHEN

2012-09-06T10:28:00.000-04:00

This news has made me very happy: Lucy Knisley's RELISH: MY LIFE IN THE KITCHEN has a release date of April 2, 2013 (pre-order it at Powell's)!

If you'll remember, I adored her book FRENCH MILK. I can't wait to check this one out!

Macmillan has a deliciously tantalizing preview - check it out.

Photo experimentation: Panzanella

2012-09-03T12:52:00.001-04:00

As you regular readers know (especially those on Instagram - follow me - "lauralutz"), I recently returned from a trip to Europe (Dublin, Zurich, and Hamburg). We had some jetlag to deal with when we returned, of course, so I've been keeping my meals relatively simple. One of those meals was Panzanella. There are lots of recipes for Panzanella (here and here, for example), but I just did my own thing: bread, mozzarella, and tomatoes. For the bread, I tossed the cubes in olive oil, salt, and pepper; I tossed the oil-saturated bread cubes in a nonstick pan over medium-high heat until they were toasted: croutons! (Note: croutons are not necessary for this recipe; in fact, this is the first time I've ever toasted the bread. Usually, I just tear up old bread and that's it) For the tomatoes, I tossed those in olive oil, salt, and pepper as well. At which point, I plated the dish.

So here's the thing: I'm not a trained photographer (obviously), and I've never taken a single class. I have recently acquired a bunch of lenses, plus a fancy flash, and I'm in full experimentation mode. Add a huge chunk of non-blogging, non-photo-taking time...and I'm such a newbie with all this.

So for fun, here's a sample of my photos for this dish:

I didn't use a flash here.

No flash here either.

No flash. Just kept changing the angle and F-stop.

I got my Greenmarket flowers into the action...

My particular favorite, of course...lordy... Obviously, I introduced the flash here.

Less flash...

Even less flash...

I started playing with the flash angle.

I tried using less flash.

Still. Not. Right.

I'm unhappy with all of them, of course, but I kept the whole series as a learning experience. And it adds to the whole experience when Adam says over my shoulder, "Why are all your shots centered? Try something off-centered!" and Bug says, "Mom! Mom! I can get the white board to bounce the light! Can I be in the picture? Can we just eat now?" Lordy.

As for the Panzanella, it's such a lovely end-of-summer dish: simple, light, flavorful. Normally, I dump all these ingredients into bowls, toss it around, and serve it as a bit of a mess. This is the first time I've plated it this way and I thought it was pretty classy.

Between teaching at Pratt and our European vacation, this summer has gone by so much faster than I expected. This was the perfect way to celebrate our return home (and our break from restaurant eating!) and the end of an incredible season.

Eat, drink, and enjoy your Labor Day weekend!

Dublin, Day 1

2012-08-06T15:57:00.001-04:00

I'd say that dinner in Dublin at Dunne and Creszenci agrees with me:

Day One of my European vacation has been a smashing success.

Eat, drink, and fall in love with Ireland.

Homecoming

2012-07-31T12:35:00.001-04:00

You didn't think I forgot, did you?

I won't bore you with details or any "I've been so busy!" type talk...that sort of thing is so boring. In fact, I recently read "The Busy Trap" by Tim Kreider (New York Times), and it completely spoke to me; I vow to resist blabbing anymore about how oh-so-busy I am, particularly when most of it is indeed self-created (or self-inflicted?).

Besides, nothing like that happened anyway. I haven't blogged for two simple reasons: 1) I've been feeling uninspired, and 2) I feel like I've lost my center a bit. So I've just been focusing on really getting my house, my life, myself back in order again. Which, believe me, is nowhere near as dramatic as I just made it sound. All is well, actually.

So I don't have a recipe to share with you today but, given that I do share so much of my life here with you, I thought I'd show you what I've been up to. It's been a lovely summer so far. We've actually been without Bug for a solid month (a month!); she's coming home tomorrow and I'm beside myself with excitement. And that's why I can't share any recipes with you, actually: Adam and I have been going out nearly every damn night! I have done a shockingly tiny amount of cooking in the last couple months. Which is okay and fine. Sure, I miss cooking...but you do what you gotta do sometimes, right?

My late spring started with a riverside NYC picnic to celebrate Adam's birthday:

I've eaten lots of ice cream in the past couple months, including Shake Shack's incredibly smooth and rich olive oil ice cream:

This was a highlight: another riverside picnic, this time to watch E.T. in Brooklyn Bridge Park with Adam and the Soul Twin. Naturally, I ugly-cried...E.T. is just as lovely and heartbreaking to me now as it was to my 7-year-old self. Luckily, the downtown NYC view I enjoyed this time was much better than my young heart could have imagined:

Bug graduated from elementary school. Yowza. Middle school, here we come (seriously, is that the face of a kid old enough for middle school?!):

Adam and I enjoyed a much-needed day at the beach:

We had our annual Ginger Man summer celebration (this was our 4th year), which wouldn't be complete without pretzels and beer (along with lots of laughter and our urban adopted family and friends):

Adam and I just returned from a four-day, Bug-free vacation to Tucson, which including many, many margaritas pool-side...

...and blue skies and sunshine...

Our next stop? As if our summer hasn't been full enough, we leave this Sunday for a 3-week trip to Europe: Dublin, Zurich, and Hamburg. I had grand visions of learning elementary German before leaving...but that didn't quite go as I planned. So I'll just have to get by being able to count to ten to any German or Swiss citizen who asks.

Thanks, everyone, for sticking with me - I do hope as the fall arrives, Bug starts school, and I'm in more of a routine, that I'll be here much more. I've missed it very much.

Eat, drink, and stay centered.

NYC weather...

2012-05-07T15:29:00.000-04:00

Good lord, guys. I'll be back as soon as my Seasonal Affective Disorder has been addressed.

Eat, drink, and consider moving back to Arizona...

California was great...

2012-04-23T15:40:00.000-04:00

...but something in my DNA prevents me from enjoying it too much, now that it's over. I'm all about Looking Ahead. For better or for worse and, occasionally, to my detriment...

We are planning a European Vacation this August ("Holiday Road" playing in your head yet? If so, we could be best friends), and I am in full-blown Planning Mode. It'll be Dublin...then Zurich...then Hamburg. Why those cities? Well, they all have Goog offices there so Adam's going to put in a day of work in each city so that he can 1) check out their cool offices, 2) network, and 3) take a little less vacation time. Meanwhile, Bug and I will get to goof around these cities like loons on loon tablets (again, if you get the reference, I love you). My basic French ain't going to do me a damn bit of good so I'm learning some German (I can count to ten! God, I have a long way to go...) and I'm talking more often to our doorman, Tommy, whose Irish accent is so thick that we spent the first six months in our building privately referring to him as "Mumbler." Guys, this is going to be a good time. And if you have any recs for any of these cities, pass 'em my way!

In the meantime, California...

As you'll recall, I wanted this trip BAD. And minus the three days of rain, it didn't disappoint. There was awesome food:

I felt nostalgic about Bug playing with the toys I owned as a kid:

Wine tasting at Boeger Winery (I bought a case of their 2009 Tempranillo):

Brilliant photos taken by Bug...but I'm biased... (all of which were taken on the gorgeous grounds of Boeger Winery):

Picnics:

Quality time spent with my mom (no disrespect to your moms, but this woman is the coolest):

And because I love this series so much, here's a Convertible Photo of my darling niece (here's the one of Bug):

There was even baking...which naturally wasn't done by me...this was all my sister's doing:

Add a shopping spree at a quiet, neat-as-a-pin Target and 11 a.m. Vinho Verde drinking in the hot tub with my mom...and you have an amazing trip!

The best part, though? Coming home to New York City. For the last couple months I've just been feeling a bit beat-up by the city, and living here was feeling increasingly claustrophobic. This trip reminded me why I love California so much...and it also reminded me that NYC is my home. I came back refreshed and renewed. It's always hard to be away from family and friends on the other side of the country: always, always. But I love it here in New York. It did me a world of good to be reminded that it's not a choice of one over the other; I exist in both worlds, and I am from the West Coast as much as I am from the East Coast. I love them both equally for different reasons, and I feel so lucky that I've had the opportunity to experience them both.

Eat, drink, and embrace where you are and where you've been.

California Love

2012-04-18T22:29:00.000-04:00

After my botched trip to California back in February, Bug and I finally made it to my native West Coast last week. And it was fabulous...

There was wine tasting at Boeger Winery...

...and kids riding in the back of convertibles...

...and Lillet in plastic cups because I like to keep it classy.

We had such a wonderful time - even the three days of rain couldn't dampen our spirits!

I can't wait to tell you more about it - stay tuned!

XO,
Laura

Tagliatelle with Prosciutto and Orange

2012-04-17T22:24:00.003-04:00

I'll just cut to the chase and let you know that this might be my absolute favorite pasta recipe. Ever. Ever.

I think I'd eat damn-near anything that had prosciutto in it so I was already hooked when I first read this recipe...but pairing it with orange just makes it sublime. The orange adds sweetness to counterbalance the saltiness of the prosciutto, and it also adds a brightness that you really need when making pasta. The combination is just so, so perfect.

Gush, gush, gush...

So just promise me you'll try this one, okay? It's really that amazing.

TAGLIATELLE WITH PROSCIUTTO AND ORANGE
Recipe from The Bitten Word (who got it from Bon Appétit)
Serves 4

12 oz. egg tagliatelle or fettuccine (preferably fresh)
2 tablespoons (1/4 stick) unsalted butter
2 oz. thinly sliced prosciutto, torn into 1" pieces
Zest and juice of 1 orange
1/2 cup heavy whipping cream
1/4 cup finely grated Parmesan
Kosher salt
Freshly ground pepper

1. Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente, about 2 minutes for fresh pasta, longer for dried. Drain, reserving 1/4 cup pasta water.
2. Meanwhile, melt butter in a large heavy nonstick skillet over medium-high heat. Add prosciutto; sauté until browned, about 3 minutes.
3. Add reserved pasta water, orange juice, half of zest, and cream to the skillet; bring to a boil. Add pasta; cook, stirring, until sauce coats pasta and pasta is al dente, about 1 minute. Season with salt and pepper. Stir in cheese and divide among warm bowls. Garnish with remaining zest.

NOTE ON KID-FRIENDLINESS: Bug LOVED this, every bit of it. I did omit the zest garnish and the ground pepper on top but, other than that, I didn't need to alter it for her at all.

NOTE ON WINE PAIRING: There was so much going on here so I consulted my handy-dandy WHAT TO DRINK WITH WHAT YOU EAT. Riesling is the way to go with this dish; specifically, I went with the Pierre Sparr that I picked up for a steal at Trader Joe's. Delicious.

Eat, drink, and try this recipe!

Spring!

2012-03-23T17:51:00.000-04:00

Hi everyone!

Thanks so much for sticking with me while I was taking a short break! Everything's fine with me - don't worry! Now I'm back and better than ever.

New York has been experiencing record high temperatures lately, and the California Girl in me is just swooning with delight and heart-bursting joy.

Last night was "Girls' Night", which meant that Adam had a work thing to go to so it was just me and Bug for dinner. Naturally, with temps in the high 70s, we decided that dinner on the rooftop deck was de rigueur.

I put together our favorites on a cutting board: smoky almonds, Manchego, salame, grapes, pears, apples, bread, and crackers. I drank a glass of Cotes du Rhone; Bug drank ginger beer. And as per usual, there wasn't another single person on the deck with us. On the one hand, I can't believe that in our HUGE building there is no one - no one - who thought it would be a good idea to sit outside. But on the other hand, I adore having the deck to ourselves.

It's been a crazy, maddening, wonderful, challenging, refreshing couple of weeks...but I'm slowly feeling like the universe is coming into balance again. I'm not doing much in the way of menu planning or complicated cooking as of late. But with a meal like this, who needs it? You don't have to turn cartwheels and set things on fire to put a good meal on the table. Bug and I sat together, sharing details about our day, debating who the murderer could be in The Westing Game, and giggling about a boy that has a crush on her in class. That was the best part. Gathering together to eat is just what made it possible.

Again, you have all been really supportive and wonderful - I love being here and I love sharing with you. Thanks for being a part of it.

More soon...I really do want to get back to cooking in the kitchen!

Eat, drink, and enjoy the change in season!

Simplifying

2012-03-12T14:26:00.001-04:00

Hi all,

Well, this past weekend I received some very difficult news, and my world has been turned upside down a bit. I'm actually going to take a week or two off from blogging; I really need to focus on myself and my family for the time being. But I am hoping that inspiration still strikes during that time period; in which case, I might stop by here for a quick picture or two.

In spite of everything going on in our lives, Adam, Bug, and I rallied together and had a lovely day yesterday. After six years of living in New York City, we finally - finally! - went on the Staten Island Ferry. And we decided to take the trip for no particular reason...we had never done it before and the weather is incredible...what better reason is that?

Then I came home and made a very simple dinner: sauteed Chanterelle mushrooms, a salad, and some cheese and bread. It took me all of 15 minutes to make and it was incredibly satisfying and grounding.

The cheese is incredible. It's called Rush Creek Reserve Farmstead Cheese from Wisconsin's Uplands Cheese. I got it at Murray's Cheese - it was recommended by the staff person there as a better alternative, both in cost and flavor, to Vacherin. Even then, the wheel above cost a whopping, painful $30! BUT we've been eating it for more than a week. It's so rich and creamy that we really are eating it in extreme moderation. And worth the splurge - it tastes incredible.

For the salad, I tossed together spinach, toasted walnuts (sorry, Marjorie! But I think it would taste just as good with pecans, if that's a possibility for you), dried cranberries, and blue cheese. I made a light dressing of olive oil, lemon juice, kosher salt, and pepper.

The Chanterelles were so good; these mushrooms are so delicately flavorful that the simplest preparation will do: splash of olive oil, tablespoon or so of butter, kosher salt, and pepper. Saute until just cooked through but not completely soft.

I poured a glass of Prosecco and the whole thing was just heartwarming and refreshing.

I'll be back soon, I promise. You know I can't stay away long.

Love, Laura

Brown Butter Pasta

2012-03-06T21:04:00.005-05:00

This is a quick fly-by to tell you that Saveur's Brown Butter Pasta is INSANE. In the Best Way Possible.

And for those of following all my FRENCH WOMEN DON'T GET FAT posts (here, here, and here, among others), I have this lovely quote from Debra Ollivier's awesome Franco-inspiration book, ENTRE NOUS: A WOMAN'S GUIDE TO FINDING HER INNER FRENCH GIRL:

There is a phrase, bien dans sa peau, which means "to feel good in one's skin." It is a state of mind to which the French aspire, a state of ease and contentment that they hope is reflected in their faces. No worry wrinkles, no cheeks flushed with stress. Being bien dans sa peau is a state of simple physical and emotional grace. You live well. You do not have a guilty conscience for personal pleasures. You feel good about yourself on a very essential level, and so others feel good around you. The French girl who is bien dans sa peau is balanced. Relaxed. Natural. At ease in body and soul. A perfect description of the French girl at her best.

And in conjunction, I paraphrase from Mireille Guiliano when I say that we must be the masters of our pleasure as well as our restraint.

I tell you what...I took ENORMOUS pleasure in that Brown Butter Pasta you see up there...and it took ENORMOUS restraint to not eat until I popped. One of the best pasta meals I've had in awhile...maybe ever?

And, for the record, Côtes du Rhône pairs gorgeously with this dish...

Eat, drink, and live well.

NOTE: Okay, this is where I feel I must editorialize. Being bien dans votre peau (feeling good in your skin) is not about weight. Or weight politics. Or unrealistic body expectations. We're on a whole different level, one where we talk about personal well-being and your inner core. Don't feel bien dans votre peau? Then CHANGE IT. Seek out that contentment, that joie de vivre. I support you and I have to say thanks again to those family members, friends, and readers who have been so supportive of me - you are all amazing, fabulous, and kick-ass.

NOTE ON KID-FRIENDLINESS: I omitted the egg for Bug; otherwise, she gobbled this up.

Ham and Cheese Waffles

2012-03-05T12:24:00.000-05:00

Happy Monday, all - how was your weekend? Those of you who are following along with me, reading FRENCH WOMEN DON'T GET FAT, how did you fare? I had a lovely weekend with many, maaany indulgences; my Friday night was positively Bacchanalian. But that's one thing I love, among many, about Mireille Guiliano's philosophy: have fun now and compensate later. I fared a bit better on Saturday, and Sunday I got right back on track with much more realistic portions of both food and drink. This morning it's back to walking and light meals. And I already feel a difference. I do. I may not actually be lighter but I certainly feel it. The biggest contributing factor to that, I think, is that I'm no longer eating until I'm full...I'm eating until I'm satisfied...which are two totally different things. Even Adam said to me, "I forgot how great it feels not to be stuffed!" Adam and I are thoroughly enjoying rediscovering flavors and textures, and Bug said that my walks along the river sound nice and she'd like to join me. I feel like our household has come back online.

I'm fully engrossed in Chapter 6 of FRENCH WOMEN DON'T GET FAT where Mireille Guiliano is discussing the importance of seasonality. Those of you who have tasted a summer tomato from the farmers' market and compared it to the flimsy things available from other countries in the winter will know what I'm talking about. Eating foods in season is a key secret for the French woman (though, is it really a secret?) Here is a passage from FWDGF:

In the end, seasonality is the key to the French woman's psychological pleasure in food - the natural pleasure of anticipation, change, the poignant joy we take in something we know we shall soon lose and cannot take for granted.

Man, I love that. Just...love. I never embraced seasonality before "going French" and, once I did, it was a whole new world. Now, am I major stickler for it? No. I have been known to buy a pint or two of cherry tomatoes to get me through the winter. But asparagus or strawberries? I never (seriously, never) buy them out of season because I feel like they are just that much better in season than out. I'm very lucky in that I have the Union Square farmers' market a short walk from my apartment so I get a lot of my produce there. But Fresh Direct (a grocery delivery service in NYC) also has a ton of seasonal, local options. And I know other cities and towns around the U.S. are the same - when we lived in Olympia, WA, there was a gorgeous market, and my parents living in Folsom, CA also have great access to local, seasonal produce. Seek out your local markets if you can.

So, speaking of seasons, this is the time of year when the California girl in me is freaking out: my friends and family on the West Coast are already enjoying asparagus and the like...and the Northeast is still in hard-core root vegetable weather. I'm So Over Winter Produce. It's this time of year that I question my decision to live in this region (don't worry; I get over it). So I end up making things like Ham and Cheese Waffles:

These have the perfect interplay between salty and sweet and, with a little crunchiness on the outside, these waffles are intensely satisfying. I served a little spinach salad on the side, and it was a lovely breakfast-as-dinner meal. (SEASONALITY NOTE: I get my spinach from Satur Farms through Fresh Direct. Satur Farms is based in Long Island but they do grow in Florida during the winter months)

HAM AND CHEESE WAFFLES
Recipe from Bon Appétit (March 2012 issue)
Makes 12 waffles

1 3/4 cups flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
3 large egg whites
3 large egg yolks
1 cup (2 sticks) melted butter
1 cup buttermilk
3/4 cup soda water (I used seltzer, which worked fine)
1 cup thin strips of ham
1 cup sharp white cheddar, grated
Non-stick vegetable oil spray

1. Preheat oven to 300 degrees. Heat waffle iron until very hot.
2. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Set aside.
3. Using an electric mixer, beat egg whites in a medium bowl until medium-soft peaks form.
4. Whisk egg yolks, butter, buttermilk, and soda water in a medium bowl; gradually whisk into dry ingredients. Gently fold in egg whites (don't overstir!).
5. Coat waffle iron with non-stick spray. Pour small amount of batter onto iron (amount of batter needed will vary according to machine). Scatter about 1 tbsp. ham and 1 tbsp. cheese over each waffle. Add a small amount of batter to cover. Cook until golden brown and cooked through. Transfer to a baking sheet; keep waffles warm in oven between batches. Serve with butter and warm maple syrup (I also liked jam on mine).

NOTE ON KID-FRIENDLINESS: It's waffles. Always a hit. I made one waffle with no ham or cheese for Bug. But she finished it and wanted more...so she just ate a ham-and-cheese waffle and loved it. She ate more leftovers the next day. Instead of a spinach salad on the side, Bug got apple slices.

A NOTE ON FRENCHNESS: Yep, this is how we eat while we're embracing a French lifestyle and even losing weight. The key is portion control. Pre-2005...and even two weeks ago...I would have eaten two full squares, maybe more. Not this time. I had one square and stopped: was I satisfied? I decided to have half of another one. Delicious. Then I stopped. Eating only 25% less may not seem like much but it is little choices like this that add up over time.

WINE NOTES: Yep, I've got wine notes for waffles. Treat it like brunch and go for bubbles: Prosecco, Cava, or Champagne. I'm a particular fan of the Llopart Rosé Brut Reserve Cava 2008, which I get from Fresh Direct - the pink hue has such a celebratory feel to it.

Eat, drink, and embrace seasonality.

Bacon Macaroni

2012-03-02T13:25:00.001-05:00

It has been a couple of wonderful days for me: first, it was lunch yesterday at Lucien with the Soul Twin, where we talked about all things French-inspired...and how neither us could do the Leek Soup recalibration (let's just call it a fast, shall we?). Then it was a middle school interview for Bug yesterday, which wasn't as scary as we feared (and she felt so confident at the end because, apparently, all the math was "SO EASY"...). Tonight, it's dinner at The Smile (don't you love that name?) with some of my favorite people: Jen, Phil, Tina, Vic, and Adam. In celebration of everything, I'm listening to Lyle Lovett's version of "Blue Skies"...

But before the weekend starts, I'd love to leave you with one of my new favorite recipes...

Awhile ago, I came across a recipe for Bacon Macaroni. Bacon...and macaroni. That's. It. Easiest thing ever and something I knew I could get my kid to eat.

It's a pound of macaroni, about 6 slices of bacon (feel free to add more!), and that's it. Cook the mac according to the package instructions. When the bacon's done frying up, remove it, drain, and chop up. Add all the macaroni to the bacon pan (with all the bacon fat still in it!) over medium heat, and give it a few flips to coat evenly (and I let mine get a little crispy). Pour into a bowl, add the chopped bacon, and voila!

I added a few leaves of spinach to justify the decadence that is Bacon + Macaroni. Feel free to omit, or add veggies to your own taste.

And wouldn't this be a-mahz-ing with a fried egg on top???

The result? Splurge-worthy, easy, and amazing.

Eat, drink, and give bacon the star treatment.

RECIPE NOTE: I must acknowledge that this recipe is from somewhere - I didn't make it up on my own. However, for the life of me, I can't figure out where. Looked through bookmarked blog recipes...looked through all my cookbooks...did a search on the Goog...looked through all my saved magazine recipes...and to no avail. So if you do know the source of this recipe, I'd love to know so I can give credit where credit is due!

Portion Control

2012-03-01T10:23:00.000-05:00

First, I want to state that I did not get through the Leek Soup recalibration: I had a small lunch yesterday. I just couldn't do it. I had a leek for breakfast, lots of water...and I felt punch-drunk and off-balance all morning. Then I got a headache. Then I couldn't stay hydrated enough. I got to lunch and thought, "This is craziness. I feel like I'm on Valium." For the record, I took Valium when I had a root canal and hated it immensely (both the Valium and the root canal). So I ate lunch. No worries. Clearly, it wasn't for me. I do still feel like it got me jump-started so that's a good thing. So for those of you who are trying the recalibration: please listen to your body and eat if you need to!

So some French words of wisdom for today, quoted from FRENCH WOMEN DON'T GET FAT:

Eat only at the table, only sitting down. Never eat out of cartons. Use real plates and decent napkins, if you have them, to emphasize the seriousness of the activity. Eat slowly, chew properly [...] Do not watch television or read the paper. Think only about what you are eating, smelling, and savoring every bite. Practice putting down your utensils between every few bites, describing to yourself the flavors and textures in your mouth. (Don't let anyone mock you for acting like a French woman - you will laugh last!)

This is an important passage because it really does redefine the way you eat each meal, at least it did for me. And I especially appreciate the reminder about people mocking you - I felt ridiculous when I first started eating this way but, ultimately, it became part of my eating ritual (which I'm trying now to reclaim). You'll feel silly at first but, when you eat better, feel better, and look better, it'll be easy to eat with a knowing smile on your face (yes, I totally had the Mona Lisa in mind when I wrote that...).

So, portion control. In Mireille Guiliano's follow-up to FWDGF, FRENCH WOMEN FOR ALL SEASONS, she shares the 50% Rule. I'm paraphrasing but the idea is that you mentally cut your plate in half. Eat half your meal, mindfully, savoring. Then stop. Utensils down. Evaluate your satisfaction level. Are you satisfied with what you ate? Are you finished? Or are you genuinely still hungry? If so, then have half of the half that's left. Then evaluate. And so on.

One example of exercising portion control is my dinner just last night. Adam and I had "adult dinner": Lemon-Herb Steak with Warm Potato Salad. See? Don't you love being French? Does that sound like a diet? Anyway! I plated our dinner but, before taking it to the table, I asked Adam, "Do we really need all this food on our plates?" We both looked and Adam said, "I think you can definitely pull enough off to have a nice lunch tomorrow." He was absolutely right. So I took a bit off each of our plates, and guess who gets to have steak and potatoes for lunch? This gal! And we ended up eating a little bit less than we might have otherwise! The key is to really engage your mind in everything you're consuming, especially at the beginning. Eventually, it'll become intuitive and routine.

Another example is my breakfast this morning:

Apple slices, Idiazabal cheese slices, and whole wheat toast with about a 1/2 teaspoon of butter. This is about half of what I have been consuming lately. I normally have a whole apple - this was a half. I have the same number of cheese slices but I cut them much thinner than usual today. And I normally put a full teaspoon of butter on my toast. But I felt no less satisfied this morning. In fact, I felt downright virtuous and content.

The other idea that Mireille Guiliano talks about is tricking yourself. I tricked myself with the cheese slices. Because I had the same number of slices, I didn't feel like I cut down at all - they were just thinner. The butter? Didn't miss the other half because my mind was still telling me, "Mmm...butter!" I also cut my toast in two - it made me feel like I was having more than I was...and it also helped me remember the 50% Rule - I only ate 3/4ths of my toast!

Additionally, my weakness - my "offenders" - is anything salty and crunchy. I fooled myself with this meal. The apples and toast were crunchy, and the cheese and butter were slightly salty. I got to satisfy my jones without downing half a bag of pretzels. And I got so much more genuine pleasure out of this.

Lastly, Mireille Guiliano, in Chapter 4, talks about her colleague who has nothing but OJ, sugar-laden coffee, and two biscotti for breakfast: pure sugar! Eventually, this woman starts eating breakfasts similar to mine today. About this, Guiliano says: "[...] she was seeing breakfast now not as a sugar-charged jump start, but as a ritual of self-pampering; it put her in a sunnier mood to face the day." I love that. Couldn't we all use a little more pampering? And why shouldn't we turn our breakfast into a lovely ritual of being kind and gentle to our minds and bodies?

Eat, drink, and pamper yourself!

Zipper Test

2012-02-29T10:29:00.000-05:00

It's official: this Leek Soup thing is no walk in the park. I actually felt a bit woozy yesterday afternoon so I took a few bites of the Nutella panini that Bug was eating (stopping at Bar Veloce may not have been my smartest move ever...). I know some of you are going to do the Leek Soup recalibration as well, and I urge you to make sure you're eating more than leeks, if you need to. Have a few nuts, or a piece of excellent-quality cheese, or...in my case...some Nutella. Just make sure to choose your "cheat" carefully and enjoy it!

I read a bit more in FRENCH WOMEN DON'T GET FAT yesterday, and I have the perfect passage to share with you. It's from the beginning of Chapter 3 and it really sums up the essence of what we're doing here:

While diets are often inspired by fear and self-loathing, such emotions do not show the way toward living like a French woman. To embrace recasting, you have to be ready to embrace pleasure and individual happiness as your goals. Sounds paradoxical? At least half our bad eating and drinking habits are careless; they grow out of inattention to our true needs and delights. We don't notice what we are consuming, we are not alert to flavors - we are not really enjoying our indulgences, and therefore we think nothing of them and overdo it.

When I first read this, I highlighted it and underlined it; it really hit home. When you're eating, ask yourself if you're really enjoying what's going in your mouth...the flavors, the texture...and, if it's not delicious, why would you keep eating it? Be mindful and conscious...and indulge smartly. It's also about self-confidence: you're amazing so why would you settle for second-best? You're awesome so why would you settle for a low-fat, chemical-laden block of "cheese" rather than something like a tart, crumbly, delicious Bucheron? Don't settle for anything but the best quality you can afford!

I also had a chat via Facebook with a friend who is feeling the same way I am. And she said that, in the past, when she has felt less than her best, she cuts out bread, pasta, and/or red wine for a time - that really helps her get back on track. Which is awesome. Again, know your strengths, know your body. That said, I can't go that route - bread and wine, preferably on a daily basis, are things that I love, that I'm passionate about, that make me content and pleased. So on that note, I like this passage:

Deprivation is the mother of failure. Any program that your mind interprets as punishment is one your mind is bound to rebel against. Whether your pleasure is a glass of wine with dinner or a croissant for breakfast, you simply cannot deprive yourself for extended periods of time and not expect your body to take revenge.

Mireille Guiliano goes on to advocate a day of rest, a Sabbath, when you can enjoy those things you love in moderation. But her rules (good ones) are "no junk, good quality, and respectfully savored."

So this is the last of my perhaps overly confessional blog posts, at least for awhile: today, I'm talking about the Zipper Test...photos and all. First, I want to share a pre-French photo of myself (yes, I realize I just had a baby in this picture...but this is very representative of my look since about 14 years old):

And here's post-French - this was the weight I truly felt bien dans ma peau:

Now, I picked my pair of pants and shirt that I'm going to use to help me gauge my success. Some of you are fans of the scale: if you feel like that's the best way for you, then go for it. But I hate the scale and, personally, I feel like it can be so misleading. Another way to gauge your success is using a measuring tape. Again, I'm not a huge fan of that, but that's something else you may want to use.

So here is the shirt:

It's hard to tell from the photo, of course, but the buttons pull so tight around my stomach that you can see glimpses of skin. And here are the pants:

They can't be buttoned. Which breaks my heart - I loooove these pants. Particularly when they used to be my "baggy" pants.

So here we go!

Those of you following along with me, how is your reading going? Are you automatically thinking, "She's full of crap - this won't work for me!" Are you enjoying it? Are you trying the food diary? What quotes do you love? Would love to hear your thoughts!

Eat, drink, and study for the Test! 8-)

Leek Soup

2012-02-28T12:10:00.000-05:00

You guys, I am so pumped. Your notes have been so encouraging, inspiring, and motivating. And after two days of increased mindfulness and new motivation, I feel better already, both physically and emotionally. And my favorite part is that some of you have told me that you even bought FRENCH WOMEN DON'T GET FAT and you're reading along with me! YES! You guys are the best!

I read the first three chapters yesterday and was reminded why I love this book so much. The key is to read it with an open mind, and you need to be ready to really make some changes. That's where I was at in 2005 when I first encountered it, and that's where I'm at today: open-armed and ready to have my world rocked again.

I loved page 10 (in the hardcover edition) where Mireille Guiliano says:

[...] the goal is to develop what works for you as you cultivate a new intuition. I'm not presenting prescriptions so much as templates. Tailor them according to your preferences, paying attention to your own body, schedule, environment, and other unique characteristics. In fact, my emphasis is on the simplicity, flexibility, and rewards of doing it yourself.

On that same page, she says about Phase Two of her "lifestyle program":

It won't be a dietary boot camp, merely a chance for your body to recalibrate. There is discipline, but flexibility is vitally important, especially at this key motivational stage: the value of avoiding routine both in meals and in activities, emphasizing quality over quantity.

The bolded words are my own - I wanted to draw out particular points that I find super important.

So today I'm making the Leek Soup that she outlines at the end of Chapter 2 (and at the beginning of Chapter 3). It's sort of a detox/cleanse. As I mentioned yesterday, I didn't do this part when I first "went French" in 2005 - I didn't like leeks, or hardly any vegetables, at the time. But now I love them so I'm going for it. You can feel free to omit this part of Guiliano's "lifestyle program". You'll also know from your reading that Guiliano recommends keeping a food diary, but I didn't do that back in 2005 and I'm definitely not going to do it now - it feels way too much like homework to me. Again, do what works for you!

LEEK SOUP
Recipe from FRENCH WOMEN DON'T GET FAT by Mireille Guiliano

2 pounds leeks (about 6 leeks)

1. Cut off the ends of the leeks, both the roots and the dark green parts, leaving the white parts plus a suggestion of pale green. Clean the leeks and rinse well to get rid of sand and soil.

2. Put the leeks in a large pot and cover with water. Bring to a boil, reduce the heat, and simmer uncovered 20 minutes. Pour off the liquid and reserve. Place the leeks in a bowl.

Then Guiliano instructs:

The juice is to be drunk (reheated or at room temperature to taste) every 2 to 3 hours, 1 cup at a time.

For meals, or whenever hungry, have some of the leeks themselves, 1/2 cup at a time. Drizzle with a few drops of extra-virgin olive oil and lemon juice. Season sparingly with salt and pepper. Sprinkle with chopped parsley if you wish.

This will be your nourishment for [two] days, until Sunday [or in my case, Wednesday] dinner, when you can have a small piece of meat or fish (4 to 6 ounces) with a bit of butter or olive oil, and a piece of fruit.

Presentation is everything!

Again, I'm adapting this to me. Because, guess what...I'm so eating dinner tonight! It just doesn't fit my lifestyle to sit at the table with a single leek and some broth...while Adam and Bug eat some awesome dinner that I made for them. Not gonna happen for me.

But I do plan on cutting my normal portion size in half. If I'm still hungry after that, I'll have a few bites of leek or drink some broth.

I should also note that, should the leek soup thing be too extreme for you, Guiliano also gives a recipe for something called Mimosa Soup. It's much more substantive with hard-boiled eggs, carrots, cauliflower, and other assorted goodies. You can give that a try instead. It's only for two days, and this is truly the only extreme part of "going French".

I'm off to read some more FWDGF and drink lots of water and tea...hopefully that will distract me from the fact that all I had for breakfast were two boiled leeks!

The total of my breakfasts and lunches for the next two days!

Eat, drink, and learn to love leeks, my fellow Frenchies.