Modern Bon Vivant

No Baguette Left Behind

2016-01-03T10:41:00.001-05:00

This weekend we had an amazing cheese fondue but didn't come close to using up the extra 2 baguette I'd purchased (no I'm not sure why I bought so many either). Yesterday the poor things were nearly rock hard. But waste not, want not so I figured out a way to use them up.

First, I made an adaptation of the rotisserie chicken with croutons you'd find in Paris. Influenced by Ina Garten's recipe I threw in a hit of lemon and I think it came out even better than Ina's. Imagine that.

I preheated the oven to 375 and cut a lemon into quarters almost but not all the way through. I spread the quarters and stuck the lemon on the point of my rarely used Staub vertical roasting pan. I then placed my salt and peppered 3.5 lb chicken over that and threw it into the oven.

Meanwhile, I cut 3/4 of a baguette into 1" cubes. After the chicken had roasted for 45 minutes I tossed the baguette cubes in the bottom of the vertical roaster and turned them until they'd absorbed the accumulated pan juices then returned the chicken to the oven for 20-40 minutes more until it was done (165 degrees in the breast and juices running clear. The temp will rise to 170 as it rests). While the chicken rested, I squeezed the roasted lemon over the croutons and served the two together. Yum! Just like rotisserie chicken with croutons in Paris except without the rotisserie. And not in Paris. I wish I'd taken a picture. Next time.

But we were still left with 3/4 of a rapidly fossilizing baguette. So I also cut that into 1" cubes and tossed it with 9 eggs I'd scrambled with 1 cup milk, 1/8 cup sugar, a pinch of salt and good sprinkle of cinnamon. I put the soggy cubes into an 8x8" buttered baking dish, covered with plastic wrap and left it in the fridge overnight. This morning I pulled it out, sprinkled one half with a good handful of chocolate chips to please my teen audience (I'm not such a chocoholic) then tossed it into a preheated 350 degree oven. 45 minutes later we had this beautiful French Toast casserole.

I served with a liberal douse of maple syrup it was a hit all around. Next time I'd put chocolate chips over the whole thing. Yum and no baguette left behind.

Oat bran with grilled peaches

2015-09-03T07:35:00.001-04:00

I couldn't resist buying a flat of peaches this week. But as always, there are always a few that aren't quite as ripe. This time I couldn't wait for them to come to peak so I cut them up and dusted them with some raw coconut sugar then tossed them on my little George Foreman grill. A few minutes later and they were perfect.

Delicious! These, along with some raw coconut sugar were mixed in with my daughters morning oat bran.

And I have another little tip to share. Instead of scrubbing and sweating over the stuck on food, throughly wet a couple of paper towers, fold them and put them between the plates of your unplugged grill while you're eating. When you're done, the stuck on food will have steamed and loosened and can be easily cleaned. Enjoy!

Mexican Cucumbers

2014-09-13T21:48:00.001-04:00

Have you ever tried these little beauties?

Called Mexican Gherkin Cucumbers they are my newest favorite Heirloom variety. Approximately the size of a grape and looking like tiny watermelons from the outside, these babies taste just like a normal cucumber. So cute!

If you would like to try growing them next season you can get the seeds here. Who could resist anything from the 'Drunken Botanist' collection??

Happy growing!

Raspberry soda!

2014-09-10T13:24:00.002-04:00

I've got a new favorite drink!

Raspberry soda! I got the recipe from the Torani website and it's so darn good. All you'll need to whip one up for yourself is some Torani Raspberry Syrup and carbonated water. I used seltzer made with my beloved Sodastream but I'm sure you can easily substitute store bought.

First fill a glass with ice, add 2 oz Raspberry syrup then 8oz carbonated water. Stir and enjoy!

Silent Sunday

2014-09-07T06:18:00.001-04:00

Simmering sauce perfection

2014-09-05T07:00:00.000-04:00

I'm not usually one to rave about processed foods. I much prefer to make my own from scratch but every once in a while I'll come across a product that makes life not only easier, but so much better. And that's exactly what Patak's Tikka Masala simmering sauce does. If you like Indian food, you have to give it a try.

I'll admit I was hesitant at first (see above usual reservations) but I bought a jar as part of my freezer to crockpot experiment a few days ago. Because that all took much longer than I thought I found myself coming up on dinner with absolutely nothing prepared. Which is pretty ironic given that I'd spent the day prepping food.

Anyway, my original intention was to freeze the chicken in the sauce to be defrosted later, I chose instead to follow the jar's instructions (which btw were much easier than my plan to freeze, defrost and dump into the slow cooker). The jar said brown the chicken, add sauce and simmer. Toward the end of the simmering I also threw in a healthy handful of frozen peas for a little color. I served it with rice made in my most favorite rice cooker and it was good. Like really good. Like oops I forgot to take a picture because I was so busy scarfing it down. Oops.

Luckily there was just enough left over for my lunch today. Which I might sneak down from my office for a little early today because my mouth is watering just thinking about it.

Amazing Book!

2014-09-04T07:00:00.000-04:00

You might recall last summer when I recommended that you check out The Expats by Chris Pavone. That was my favorite book in a long time. Until now. Chris has written another fantastic book and I think it might even be better than The Expats.

Run, don't walk to get your copy. And prepare to miss out on sleep because this one will keep you reading all night long!

Ziplist- get it!

2014-09-03T08:16:00.000-04:00

Ok, I'm obsessed with Ziplist. I can admit it. But who wouldn't be? A place to store your favorite recipes that will also compile a shopping list of the ingredients for you? And it has its own app so the list is available on your phone? Love it!

Click here to see what I'm talking about.

And now so many sites and bloggers are getting on board by posting links which will allow their yummy recipes to be added right in to your account. Which means less printing, copying and pasting leaving more time for eating. Perfect.

You must try it. Or maybe you have?

Freezer to Crockpot experiment

2014-09-02T22:26:00.001-04:00

Today I spent the better part of my afternoon shopping, prepping and cooking about 20 freezer to crockpot dinners. We had one tonight (Chicken Tikka Masala) that was unbelieveable. So happy! I hope the rest come out as well.

Heartbreakingly beautiful

2014-08-30T12:11:00.001-04:00

Today I was in Trader Joes and they had tomatoes so beautiful that I cried. Literally cried.

The last time I saw tomatoes this beautiful they had been grown just for me. Come to think of it, maybe that's what made me cry.

End of summer

2014-08-29T11:22:00.001-04:00

Just cut up the last of the Mattapoisett tomatoes. Sad.

But a sprinkle of smoked salt flakes, a grind of pepper and a drizzle of good balsamic will do them justice.

Simply Orange High Pulp

2014-08-24T11:38:00.001-04:00

I love OJ. I like it by itself, with a little seltzer to lighten it up and of course with champagne as a mimosa. And I like pulp. So when I was at the store and saw a high pulp option I thought, 'sign me up!'

Well after one glass the jury is back and Simply Orange High Pulp is a definite no.

Unless you like an inch of goop at the bottom of your glass. Then this is the juice for you.

Ploughmans Lunch

2014-08-23T14:43:00.001-04:00

Yum!

Here's a tip: buy your ham and cheeses for this snack from the Deli. If you ask them to slice extra thick (#10 at my market) then you need only cut crosswise to make these beautiful nibbles!

Silent Sunday

2014-08-10T07:00:00.000-04:00

Butterscotch Vodka

2014-08-09T07:00:00.000-04:00

Out of that fancy schmantzy aperitif you were planning to serve your friends after your next dinner party? Instead of running to the liquor store (or as we Massholes call it "The Packy"), try making this sweet little concoction for your guests to sip.

Butterscotch Vodka

You don't really need a recipe. Just drop 12 individual butterscotch candies (unwrapped!)

into 8 oz of your favorite vodka.

Shake it every time you pass by and the candies should dissolve and become one with the booze within 24 hours. Of course you can pass along the recipe... or just wink and tell them it's your little secret.

Shatterproof glasses by WS

2014-08-08T07:00:00.000-04:00

These babies aren't cheap. Let's just start there. But, if you have a patio, pool, deck or even a summer place where you just know accidental beakage will occur, maybe you should rethink your mothers plastic glasses.

Of course we aren't taking dime store, BP laden junk. Nope. Williams Sonoma sells a lovely (even monogrammable) line of bulletproof plastic glasses that rival your best glassware. Check them out here.

I'll admit that this find wasnt actually my own. My parents were the ones who sprang for these first. And I wasn't even convinced then. They were at the top of my budget so I decided to step back and see how these babies fared after a year or so in the dishwasher. And guess what? After more than a year of pretty regular use they look good as new. And I can't remember the last time I had to sweep up a broken glass...

Popsicles

2014-08-07T07:00:00.000-04:00

Popsicles. Well more like boozy Popsicles or should I say adult Popsicles? Well they're about to become my thing.

Cruising Pinterest they caught my eye and of course it only took about 2.2 seconds for me to check Smitten Kitchen for the best mold and order it from amazon.com. (Still loving that Amazon Prime!). I think this is going to be the cocktail of the summer. So excited.

The Promised Land

2014-08-06T07:00:00.000-04:00

A live bait vending machine? This really IS the promised land!!

Coconut Ice Cream

2014-08-05T07:00:00.000-04:00

Anyone who knows me knows that I don't really care too much for ice cream. Sure, I love to make it. But as far as eating, I can take it or leave it. However, it is physically impossible for me to make it through the summer without having at least one bowl of Coconut Ice Cream from Four Seas Ice Cream in Centerville, Ma.

Gorgeous Post Card painted by Doug Warren

Longtime owner Dick Warren wrote the book on Ice Cream. Seriously, he really did:

2014 is Four Seas 80th anniversary so maybe I'll even indulge in a second bowl. I'd been in good company...

It was well known to the inner circle that Jackie’s favorite ice cream was coconut, especially the blend made by Four Seas. She even went so far as to having it shipped and flown down from the Cape to the Kennedy White House.- Helen O'Donnell

Come join me. You never know who you'll bump into.

360 South Main Street Centerville, Ma www.fourseasicecream.com

I'd stay here

2014-08-04T07:00:00.000-04:00

The decoration is far from complete and I've questioned the color choice a time or two, but overall I think the paint made a nice difference in the sunrise room. Fit for a guest? I'd stay here!

This is what it looks like not long after sunrise. The completion of the sunset guest room is considerably further behind schedule and it looks like my darling daughter has taken up residence in there. But I have faith..

Best way to make a marinade

2014-08-03T07:00:00.001-04:00

Though I was done with 'bests' yesterday? Well you're wrong. There's also a best way to whip up a marinade. Your days cleaning of extra bowls, Tupperware etc are over.

Do it in a bag. Any close-able and disposable gallon baggie will do but I happen to prefer the zip top ones because I'm more accident probe than the average person.

Ok you're saying, I can do that. But how am I supposed to get all my ingredients into the bag without spilling them everywhere? Oh I've got a suggestion for that too. Find a small deep bowl or, in this case, measuring cup.

Stick the bottom of the bag into the mixing cup or bowl and drape the open top over the edges like so

Now you can easily pour, grate and add ingredients to your hearts content.

All without any extra cleanup for yourself.

When you're done just add whatever you wanted to marinate to begin with, squeeze out the excess air, zip in toss it into the fridge.

You're welcome.

Best way to zest

2014-08-02T09:39:00.001-04:00

There's a best way to zest? Seriously? Yes folks. There is. Try holding your zester this way:

And draw it across the top of them lemon. Not only will you be much less likely to zest your own fingers (and don't tell me THATs never happened) but you have more control, better visibility of what has and hasn't already been stripped from the peel, better yield and most importantly, an accurate measure of how much you've accumulated. Good luck figuring out how much is a tablespoon of zest when you've done it straight into a bowl.

Next time you have a recipe that calls for a little lemon love, try it! You'll thank me.

Never be afraid to try

2014-07-24T13:07:00.001-04:00

Blogs

2014-07-22T05:53:00.001-04:00

I need to find some new favorite blogs to follow. Is it me or have the established foodie ones gone soft? A post every 5 or 6 days? Maybe 2 weeks? It's not enough for me. Orangette, Smitten Kitchen etc. I'm talking to you!

What blogs do you follow? I need some suggestions!

Cards Against Humanity

2014-07-20T08:52:00.001-04:00

Have you played it yet?

If not, what the hell are you waiting for??