The Chic Chef de Cuisine

This is How You Start Your Day!!

2011-10-18T17:41:00.000-07:00

I am definitely a fan of breakfast. It is my favorite meal of the day. As we have been exploring Primal options for our tasting pleasure in the morning, we have been slowly compiling our favorite recipes and products to have some options besides the typical egg dishes (which we still love and eat frequently). Sometimes, you just gotta mix it up. Here are some of our faves...

Best Bacon:

US Wellness Meats White Sugar-Free Pork Bacon

grasslandbeef.com

Best Sausage:

4505 Meats Maple Breakfast Sausage.

4505meats.com

Best Primal Pancake recipe:

Snickerdoodle Pancakes by Real Sustenance

realsustenance.com

Best Primal Waffles:

Coconut Flour Waffles (and Pancakes) by The Food Lovers' Primal Palate

primal-palate.com

I Have Found the Mother Ship

2011-10-11T18:42:00.000-07:00

I heard about Penzey's Spices on several blogs as I searched for Primal friendly recipes. Everyone raved about them. As I saw them mentioned more and more I began to take note of the most popular spices. When I finally received my first Paleo cookbook, Paleo Comfort Foods, and the spices were even mentioned in there, I knew I had to check it out. Because of the lack of actual stores near me, I almost ordered online, but really wanted at least one opportunity to really check out the spices in person. Luckily, a store was located in Santa Rosa, the scene of our Safari adventure and life-changing meal at Stark's Steakhouse.

We headed over after our Safari West tour and I was immediately sucked in. Spices, spices everywhere. We had a blast going around and smelling everything. They have every basic spice you can imagine and lots of unique blends you can't find anywhere else. There are even salt-free versions of many of their most popular blends. We came home with a butt-load. This place is a cook's paradise. It's amazing how even some basic spices smell so different than what we're used to because the quality is higher. The staff was super nice and we even got a free jar of Penzey's Forward Spice because we had a larger order. Score!

Check out our loot:

Hot Chocolate Mix
Mint Hot Chocolate Mix
Original Taco Seasoning
Chili con Carne
BBQ 3000
Shallot Salt
Penzey's Forward
Chili 9000
Northwoods Fire
Tuscan Sunset
Garlic Salt
Arizona Dreaming
Old World Seasoning
Bavarian Seasoning
Cinnamon Sugar
Ceylon Cinnamon

Yeah. We went a little crazy. And there are even more that I am interested in trying based on great reviews.

To try still:

Sunny Paris
Chicago Steak Seasoning
Vietnamese Cinnamon
Smoked Paprika (surprisingly, the cashier said this was his favorite spice when I asked)
Vanilla Extract (man you have to smell this in person)
Galena St. Seasoning

Man I'm getting hungry just thinking about it. Although I don't ever feel limited by Primal eating, with fewer food choices available, seasoning becomes even more important to really jazz up a dish.

I sense an addiction coming on. You might want to save this post somewhere as evidence when checking me in to the Penzey's spice rehab center.

Best Meal EVER!!

2011-10-11T18:18:00.000-07:00

So not long ago, I saw a posting on the Facebook page of one of my favorite Paleo bloggers,Nom Nom Paleo about a steakhouse in Santa Rosa. The owner of this establishment went on the Paleo diet and had great success. His menu caters to fellow Paleo enthusiasts as well as those who don't follow Paleo guidelines. I knew I must try.

We had the perfect excuse recently as I celebrated my 30th birthday and our 3rd wedding anniversary. We made a lovely little day out of it and drove up to visit Safari West, Penzey's Spices (a post on that to follow), and to finish with a lunch at Stark's Steakhouse. The day was perfect, and the rain made it super cozy. By the time we got to Stark's we were famished. I knew exactly what I wanted: grass-fed Filet Mignon, with an order of Roasted Bone Marrow. I also splurged a little and ordered the Truffled French Fries. My husband ordered the Ribeye with Roasted Bone Marrow and Sauteed Exotic Mushrooms. O.M.G. I must apologize to anyone in the restaurant that day cause that food was getting shoveled down my throat like there was no tomorrow. Seriously one of the best meals I have ever had. All ladylike graces out the window. The steak was excellent with no need for the sauce that came with it. The Bone Marrow was buttery and velvety. The mushrooms were out of this world melt-in-your-mouth and I'm not even a mushroom person. The fries had that earthy, truffle flavor that I adore.

After dinner, we decided to splurge more because we really never do when it comes to dessert. We decided to order the Chocolate Chunk Banana Bread Pudding. I'm no dessert person but *#@% that stuff was good! It was the perfect hot dish to warm us up on that rainy day.

All in all, a perfect meal. The ambiance was incredible too. A very 40's/50's-esque Steakhouse scene. We will definitely be visiting there again.

sonomauncorked.com

By the way, that's the exact table we sat at in the front of the picture. Nice view of the fireplace.

A Change in Plans...

2011-10-11T17:54:00.001-07:00

So I know it's been awhile. I have been busy working on my Masters and just started a new job this school year. A lot of changes means a lot of time spent just trying to get my bearings. As I settle into a routine, I hope to keep this blog updated with my latest food adventures. So, in that spirit, let me fill you in on the big adventure: Primal eating.

I can't even recall now where I first saw the term "Paleo", but when I did, I started doing some reading (classic me.) I liked what I read. Changing our eating to match what our bodies evolved to process just made sense. Now you'll typically hear the term Paleo, but what my husband and I do is more closely aligned to Primal: a little more lenient and with small amounts of dairy allowed.

We've been eating this way since the end of July and we are really liking it! In a nutshell, we eat meats (preferably grass-fed), vegetables, fruits, nuts and seeds and lots of healthy fats. We avoid legumes, dairy (except in small amounts), excess sugar and salt, and grains. What drew me to this was the fact that this already closely mirrors my food preferences. The only hard part, I knew, would be grains. No pasta?! No bread?! That's right folks. And to tell you the truth, I haven't missed it as much as I thought. Many restaurants are very accommodating, and it has been such a blast in the kitchen to discover new recipes. With these limitations, you must be twice as creative. It's like figuring out a big puzzle.

The benefits you ask? More energy, WAY better sleep, improved mood, increased satiety after meals, and fewer headaches for me. Oh, and I exercise about half as much as I used to. Such a time saver! We're having fun with it and exploring lots of new Paleo/Primal versions of our favorite foods. So get ready for a slight shift in the recipes you see here. I hope you'll come along for the ride. Keep your seat belts fastened!!

Whoa Mamasita!

2011-06-14T19:27:00.000-07:00

Today was a busy day as I was going from appointment to appointment and running errands in between. When I had a small break at home to relax, that eternal question hit me smack in the face: what should we have for dinner? I wanted something new, but quick and easy (don't we all?) I just happened to be watching 5 Ingredient Fix on Food Network and it turned out to be one of my favorite episodes. Claire uses pizza dough in three different recipes. We already tried her pizza dough croutons in my usual Caesar salad--very tasty--and then as she started to make her Easy White Pizza, I remembered that I had bookmarked that recipe quite awhile ago because it looked so good. As I watched her make it again, I knew this was the dinner for us. Five ingredients needed (well only four for us since we had the garlic infused olive oil), and a super quick prep. I was sold!

This was so easy and so quick I couldn't believe it. Less than ten minutes of prep. Even my grocery store visit was quick because I only needed four things. Once my pizza was prepped, it just cooked in the oven for 25 minutes. Voila! Dinner was served. This really tasted like a gourmet pizza. I'm a little embarrassed at how excited I am about this pizza. Seriously.

My husband loved the little pockets of Ricotta cheese scattered through the traditional mozzarella. The oregano added just the perfect spice to it, and the garlic olive oil gave the perfect subtle garlic flavor that didn't overwhelm the other ingredients. This folks, is a winner! This is perfect for a hectic weeknight meal when you're strapped for time. I plan to buy some pizza dough and have it on hand in the freezer so I can pull it out for a quick meal. Seriously, less than ten minutes of work for you, then let the oven do the rest! This is going in the Chic Chef dinner rotation for sure! Okay, have I gushed enough? Just feast your eyes on this...

foodnetwork.com

(Okay, mine didn't look exactly like this. I had more of the calzone dome-esque look to mine. Still tasted phenomenal so we went with it.)

My Recipe Notes:

I need to experiment with various types of dough, as well as my pizza forming technique. Ours came out as a large mound--but still completely tasty!
25-30 minutes is recommended in the recipe, but ours came out at 22 minutes. Could be just because of our raised dough mound (sheepish grin)
I am a strong believer in a finishing touch of salt and pepper before serving. So my pizza was seasoned before it went in the oven, and also right before serving. And of course, Fleur de Sel was my go-to finishing salt. You don't need much, but it just gives that extra pop of flavor to the dish.

Baseball Season Snack

2011-05-29T09:15:00.000-07:00

As baseball season really gets underway for the summer (Go Giants!), it's only natural we have some game day recipes up our sleeve. And what says baseball more than garlic fries? With my latest cookbook purchases going in a healthier direction, I picked up Ellie Krieger's cookbook, The Food You Crave.

I love that Ellie's recipes are quick, easy, and healthy, and most importantly, that all the nutrition and serving size information is listed right next to the recipe. There really is no guess work if you are watching what you eat. When I saw her recipe for baked garlic fries, I simply had to try. We gave them a go and they are definitely a winner!! Now I love me some fried in oil french fries, but I have to say that these baked ones tasted just as good, with a fraction of the guilt.

These were very fast to make, and I found that I didn't really have to alter the recipe at all (except for sneaking in a little extra garlic--don't judge. Garlic completes me). I would just say to make sure you have a mandolin to slice your fries. If they are too big or too small, it would be much more difficult to cook them correctly.

And for the piéce de résistance, to stylishly serve your garlic fries at that summer get-together to celebrate a Giants victory (since we are in my little dream scenario here), I just saw these at Cost Plus yesterday...

French Fries Cone with Stainless Steel Stand
$7.99

They even had little newspaper print liners to absorb excess oil that would look adorable in these. For a more casual option, in their picnic section, they had traditional red french fry boxes that would be a fun addition to an outdoor summer meal or kid's birthday party.

So, what's your favorite stadium food?

Why Do They Do It To Me?

2011-04-25T13:59:00.000-07:00

Last week I went into Williams-Sonoma to replenish our Fleur de Sel supply. I quickly found my new container and told myself I was ready to check out. Famous last words. Apparently, the good folks at WS have a new scent (well I don't know when it came out, but it was new to me) in their candle/hand soap and lotion/ cleaner line. Yep, you guessed it: Fleur de Sel. Blast! Resistance was futile.

I am very sensitive to smells as they often trigger my migraines, so I secretly hoped that this scent would be too powerful for me to bring home. Alas, the smell was heavenly. Strike two for me. It was soft, fresh and clean smelling. Perfect for summer. I'm so weak. I hang my head in shame. Here's the loot that I graciously provided a home for (There. Doesn't that sound better?).

Hand Soap/Lotion Set with Caddy $29.95
Also came with two plastic pump dispensers

Boxed Candle $19.95

Do you have a favorite WS scent?

What I'm Reading

2011-03-13T11:38:00.000-07:00

If you're anything like me, you've got big dreams and big goals. Sometimes, though, it's difficult to have a clear vision of how to reach them. Enter Brendon Burchard's book, The Millionaire Messenger. I first heard Brendon's name from my fitness guru, Chalene Johnson. She mentioned that she had attended one of Brendon's seminars and was hooked. Chalene has a reputation of integrity, and when she recommends someone or something, people listen. She has never steered me wrong.

So when she said Brendon was giving away advance copies of this new book for free, I jumped at the chance. After signing up, I have received several very informative videos, a guru guidebook, and now a copy of The Millionaire Messenger. I have found all of his material to be organized, concise, and clear. This book is no exception. If you are looking to share your message with the world, and make a profit while doing it, I highly recommend it.

Not only does he outline the steps that he used in building his empire, but he also goes deeper into the attitudes and beliefs that are necessary to be successful in the expert industry. You get clearly defined actions to take, as well as guiding principles to help you on your journey. What I most admire is Brendon's relentless focus on the service aspect of the industry. While he has built a multi-million dollar empire sharing his message, his continued focus is not just the money. His focus is integrity, excellence and service. He advises his readers to do the same. He is dedicated to building an industry of trust and support.

It's amazing how Brendon has de-mystified the expert industry and clarified the steps needed to begin building a business around your message. His writing is direct, purposeful, and inspiring. Sign up at his website to begin experiencing his work for free!

Visit http://www.brendonburchard.com/books

A Chic Chef is Always a Lady

2011-03-10T17:44:00.000-08:00

We're still in the beginning phases, but it's time to dream big...

closingthecourtesygap.com

Stop by and check it out!

I'm Going Nuts!

2011-03-10T17:23:00.000-08:00

I've never been a huge fan of nuts, but because I have drastically changed my eating habits lately to embrace a healthier lifestyle, I know that they provide a ton of health benefits. So, I've started slowly with pre-packaged snack bags of 15 almonds as my morning snack for the last couple months. Not bad. I can deal. Then I saw this recipe the other day on a Food Network commercial. Salty and sweet? Sign me up! This just might make me a bona fide walnut lover...

Ellie Krieger's Maple Glazed Walnuts

***Breaking News!! The hubby is picking up the goods for this as we speak! A taste test is in my future.

***UPDATE: This recipe is Chic Chef de Cuisine approved! Very quick and tasty! I bagged them up to take to work for snacks. This would be a great holiday appetizer too!

Let's Talk About It...

2011-02-06T10:14:00.000-08:00

Another added benefit to using social media in the classroom setting would be the ability to hold ongoing conversations about material outside of class. We all know that as we process information, new thoughts can come up about a text. This does not always necessarily happen while class is in session. Having a discussion forum online allows students to engage with the curriculum on their own time and at their own pace. This forum also will go a long way to increase the sense of community among class members and the teacher.

Students who may not be comfortable with sharing their ideas in class will also be given the opportunity to voice their opinions in a less threatening environment when they are allowed to post online. As the student becomes comfortable in doing that, they may begin to feel more able to do the same in the classroom as they have developed those communicative relationships with the group outside of class.

One of the drawbacks I have seen with this strategy is that the teacher must spend time teaching students how to engage in meaningful online discussions. Without guidance, students tend to post simple one sentence responses instead of really engaging their peers in deep, analytical conversation.

Because I am not comfortable with using Facebook or Twitter with students, I have utilized this same strategy but on our school web portal. I have started online discussion groups that operate similar to social media, but with a strictly academic focus instead of the social side that Facebook and Twitter offer that is not a necessity for the academic learning students are required to do.

genre-x.com

How Do I Love Thee? Let Me Count the Words...

2011-02-05T12:20:00.000-08:00

One of the benefits of incorporating sites like Facebook and Twitter into the educational setting is requiring students to narrow down their thoughts and focus on main ideas. One of the challenges in ELA is getting students to recognize the difference between main ideas and insignificant details. Using a word limit such as what is used on either of these social media sites can really focus students on synthesizing material instead of retelling an entire text.

Again, as I have many concerns with teachers being associated with students on these sites, this is something that can be easily adapted into the curriculum without having to go online. Having students summarize in 140 words or less is a simple requirement that can be added to any assignment. I can see this working well in collaborative groups as group members can help each other in identifying the big ideas and weeding through excess information to reduce the word count. This would be a great challenge as I know when I exceed the word limit on Facebook, I really have to think about what it is I'm trying to say, and what the best way to get that point across is. This strategy would also create automatic buy-in as students respond well to challenges, and this brings almost a game-like element to the work.

agentgenius.com

Social Media in Education

2011-02-04T18:23:00.000-08:00

Well, social media and education is quite a touchy subject these days among teachers, and especially for me. I strongly believe that teachers and students should not have contact on social media sites such as Facebook until the profession clearly defines the expectations and consequences for such interactions. For example, what about the mandated reporter role of teachers? Does that extend onto sites like Facebook? Am I responsible for policing students' profile pages during my free time to ensure proper behavior? Until we have a clearer picture and understanding of these issues, I will not be engaging students using social media.

Having said that, I think you can still utilize some of the concepts to enhance student learning. For example, I have always wanted to create an assignment for analyzing characters in which students would create a Facebook profile page for them. I am sure that there are other teachers out there who have done this type of activity before. This would tap into the students' knowledge of social media sites, yet also require higher level thinking. What status updates would the character post throughout the story? Who would their friends be? This could all be done on a paper graphic organizer designed to look like a Facebook page instead of having to actually be connected online with the site. This would provide students a chance to use what they are familiar with while also protecting teachers from any legality issues that social media sites may bring up.

Multimedia in Education

2011-02-03T17:39:00.000-08:00

In reading the Roblyer text, I was immediately drawn to the idea of interactive storybooks for students. As a Language Arts teacher, I know that students do not read enough. Putting text online with fun graphics is a great way to encourage them to read more and interact with the text. When students are using books checked out from the school library, I often understand their frustration about reading. They can't do anything with the text because they don't own it. We all know as adults that it greatly helps when you can write on, highlight, write down questions, etc. as you read. These interactive stories would allow students to have a similar experience in a format they are familiar with.

This tool would benefit student learning because it would encourage them to go beyond just reading words. Engagement levels would increase, therefore allowing you to challenge the student to work with higher level thinking questions. They would also allow students to visualize the story based on the graphics which can lead to increased understanding.

On the downside, some of the stories come with games that do not always appear to be of educational value. Students may get distracted with the games and fun pictures and not really work through the elements of the story such as plot and character development. Another concern is the effect on student's eyes. At the middle school level, many students experience vision problems. Perhaps having them in front of a computer screen is not beneficial to them, especially when taking into account how much time they may spend on a computer at home.

We Now Interrupt This Regularly Scheduled Programming...

2011-02-01T17:31:00.000-08:00

Remember me? The incredibly chic girl with an addiction to all things Ina? Well, what can I say? It's been a hectic school year to say the least. Hence the hiatus. Wait, what? Alliteration? Yeah. I've still got it.

My meals have not been incredibly exciting lately as a result. Can we say homemade quesadillas and tacos like there's no tomorrow? I will share some of the new holiday things I tried from Ina's latest cookbook as well as some tried and true favorites soon (Um, hello cheese straws, you evil temptress you.)

For now though, it's time to talk business. I'm asking for a special favor. Because things are crazy with me right now, I am looking to use this blog to fulfill a class requirement for my Masters degree. I need to do just a few posts to discuss technology uses in education. I wavered back and forth whether to use this blog, and even though it sounds like a small thing to start another blog entirely to do this, it's just one more stress I don't need. Plus, if I post it here, I'll feel bad, so it will force me to make it up to my chic chefs. Gotta love some good old-fashioned guilt, right? So hopefully, you'll bear with me. Maybe I'll even try to sneak in some cooking/food related items in my posts. Add some "flavor" to them if you will. "Spicing up" technology to motivate students. Hee hee hee. Get it?

Well, from me and my favorite Littlest Sous Chef, Gusti, it's nice to be back!

Dang! Cheese Straws! Okay, I'll eat 12. But JUST 12...

Moroccan Magic Anyone?

2010-08-03T19:02:00.001-07:00

Oh happy day! My new Williams-Sonoma catalog came the other day. While perusing the mouth-watering contents, I was excited to see their new collection of spices. Sold individually or in themed sets such as "Butcher's Spice" or "Baker's Spice", the selection is vast. I was happy to see some very unique spices included. One even brought a meal back under my radar.

It was quite some time ago that I watched Tyler Florence make a drool-worthy Moroccan meal that included chicken under a brick with apricot couscous and a Grilled Zahtar Flatbread. I never quite got around to trying it because Zahtar is not a spice you see very often in your friendly neighborhood market. But having seen it being offered at Williams-Sonoma, this recipe is quite high on my "to-make" list. I love breads of any kind, and it never hurts to spice it up a little.

Ingredients

1 pound store-bought pizza dough
Olive oil
4 tablespoons za'atar
Salt

Directions

Preheat grill pan. On a well floured surface, roll or pat the dough into a rustic, oblong shape, about 1/4-inch thick. Brush the crust with a thin layer of olive oil, and dust liberally with za'atar. Lay the oiled side down onto the hot grill. Once the dough looks set, in about 2 minutes, lightly brush with more oil, dust with za'atar and turn the crust over. Sprinkle with salt. Cut into large wedges and serve while warm.

Looks simple enough. I have to say, I haven't sampled Moroccan flavors before, so this will be a new adventure for me. Only the oven timer will tell...

Zahtar Spice
$5.95
Williams-Sonoma

Broccoli Boring? Never!

2010-07-19T13:48:00.000-07:00

Let's be real. We all know there are tons of broccoli haters out there. And there may be even more people who are like me: not a broccoli hater, but not a broccoli lover either. For us, broccoli is, well you know, blah. But once again, thanks to Ina, it doesn't have to be.

If you've ever watched The Barefoot Contessa, you know that Ina could probably make fish eyeballs look like the most delicious thing on Earth. Okay, that may be a tall order, but she would get you thinking about trying it. So when I saw her make her delicious Parmesan-Roasted Broccoli, I knew if I didn't like this dish, I would never find anything else to make broccoli taste amazing. As suspected, this recipe delivers.

This broccoli dish has entered our vegetable rotation for good. It is easy, and it takes a bland vegetable and makes it one that you can't stop eating. Trust me, I've caught myself shoveling this broccoli into my mouth like it was going out of style. Then I've laughed at the notion that broccoli would ever be the type of food one would shovel into their mouth. Try it for yourself...

Ingredients

4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (about 12 leaves)

Directions

Preheat the oven to 425 degrees F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets.

Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot. 6 servings.

My Recipe Notes:

The first time I didn't have pine nuts, so I made it without. I've made it several times since then with pine nuts, and while the taste difference isn't Earth-shattering, texture freaks like me will realize that pine nuts included are the way to go for a great crunch against the soft broccoli.
The garlic burned the first time I did this. Now I am very careful to make sure that my garlic chips lay on top of the broccoli, and not on the baking sheet. I set the timer for the lower time-20 min. Check a little bit before that just to make sure. I've had perfect, golden garlic chips ever since.
My husband and I half the recipe for just the two of us, but I hate measuring , so really I just eyeball everything. This combination of flavors is not ruined by not having exact amounts. A little of this, a little of that, makes it taste just great!
Fresh lemon juice and zest is crucial. It takes this from being a good dish to an amazingly bright- flavored dish. Don't skip or skimp!

The Glamour Shot (It's actually not much to look at, but don't let that fool you!):

I'm ready for my closeup Mr. De Mille...

Be careful with this one all my chic chefs! This could be the first time you have people fighting over the broccoli at dinner (I'm not opposed to throwin' elbows. Just sayin').

Glamourous Clothing? Yes Please!

2010-07-19T10:14:00.000-07:00

The lovely Roxy at Effortless Anthropologie is hosting a wonderful giveaway for a $250 gift card to Anthropologie. Cue the heavenly ray of sunlight and chorus of angels. Check it out for a chance to win. Roxy does a lot for the Anthro community, so if you are an Anthro lover like me, you need to check out her blog!

One Bengal, Many Spices: A Love Story

2010-07-09T12:37:00.000-07:00

Well, there's my cat Cavalli. Isn't it great that even my pets are foodies? She's quite an interesting creature in many ways. One way in particular is her love for spices and fresh herbs. I'm wondering if anyone else's cat has this same trait.

I will admit that Cavalli is a recreational catnip user, so I'm sure it has something to do with that, but she is seriously in love with our cooking herbs and spices. When we have them out on the counter, and we happen to look away, you will soon hear the sound of spice containers being knocked down. She loves to rub her face all over the bottles, to the point where you feel a little uncomfortable watching such an intimate scene. It's that intense. I find that Chili Powder in particular is her spice of choice. Out of the fresh herbs, thyme seems to be her biggest weakness. I wonder how many other cats out there have a secret (or not so secret) love affair with herbs and spices.

On a side note, we discovered that Gusteau is not without his secret crushes. For him, it's fresh corn on the cob. He is known to be a beggar, but he usually doesn't ever bother us while we're cooking. But last weekend, while Chris was husking corn over the sink for grilling, he went nuts. Gusti sat behind him and cried, growled and grunted. He couldn't take his eyes off the corn. Weird. It's the only food he's ever done that with.

What about your pets? Do they have a food love that dare not speak its name?

Cute and Practical

2010-07-09T11:42:00.001-07:00

Don't you love catalog days?! The other day, some of my favorite catalogs all came on the same day: Crate and Barrel, Williams-Sonoma, CB2, and yes, even Anthropologie. The mail gods have smiled upon me! I spotted a couple great finds that would come in handy for any chef/eater.

From Crate and Barrel, I loved the Sprout Serving Collec tion with its quirky retro pattern. I always find that I am lacking when it comes to serving pieces, so I'm always looking for more. These would fit perfectly with my kitchen colors as well. A serving bowl, platter and trivet are available. T he Cucina dishtowel also continues the fun vibe of the pattern, and brings some cheeriness into the kitchen.

Sprout Serving Collection

Cucina Dishtowels

From Williams-Sonoma, I spied their Artichoke Jute Market Tote. At a sale price of $9.99 it was a steal and super cute, but alas, they were sold out. Not that I needed it anyways, because I already own the regular version of the tote. I will say that even though you can't get the artichoke pattern, I absolutely love my Jute Market Tote. It is very large, and perfect for trips to the Farmer's Market (even when you accidentally leave it in the car, and you don't realize until you're at the first booth like last weekend. Who would do that?), or when I need to carry a bunch of stuff to work. You can even get yours personalized with a monogram. I have used mine a ton, and at $19 for my plain one, I have definitely gotten my money's worth.

Williams-Sonoma

What's for Dinner?

2010-07-05T20:23:00.000-07:00

Oh that dreaded question. We were faced with it once again this evening. Where we live, temperatures in the summer frequently reach 100 degrees or more. As you can imagine, it's hard to get excited about a complicated, heavy meal. Today we needed a light and quick meal, so as usual, I got some inspiration by exploring Food Network recipes. Ina has never let me down, so I typically look to her ideas first.

What caught my eye was her Provencal Tomatoes. Juicy summer tomatoes stuffed with fresh breadcrumbs and herbs. The verdict: a new favorite in our household. This recipe was light, full of flavor, and incredibly easy! I have always thought that stuffed dishes seem more involved and complicated for some reason. With my husband's help, our prep time was only about ten minutes and we were ready to bake. Even the baking time was quick! Fifteen minutes and dinner was ready. This is a great way to enjoy some fresh tomatoes from your local farmer's market, and something you can throw together, even after a long day at work.

Here's the drill:

Ingredients

6 ripe tomatoes (2 1/2 to 3-inches in diameter)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
1/4 cup minced scallions, white and green parts (2 scallions)
1/4 cup minced fresh basil leaves
2 tablespoons minced fresh flat-leaf parsley
2 teaspoons minced garlic (2 cloves)
1/2 teaspoon fresh thyme leaves
Kosher salt
Freshly ground black pepper
1/2 cup grated Gruyere cheese
Good olive oil

Directions

Preheat the oven to 400 degrees F.

Cut the cores from the tomatoes, removing as little as possible. Cut

them in half crosswise and, with your fingers, remove the seeds and juice. Place the tomato halves in a baking dish.

In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt. Sprinkle the tomato halves generously with salt and pepper. With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture. Bake the tomatoes for 15 minutes, or until they're tender. Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more. Serve hot or at room temperature.

My Recipe Notes:

I sprinkled a little Fleur de Sel on top after these came out of the oven for extra flavor.
The cheese was not quite brown enough after the baking time, so we popped them under the broiler for a couple minutes.
Some reviewers mentioned the breadcrumbs were dry (most likely store-bought breadcrumbs were used), but I followed directions and made fresh breadcrumbs in the food processor. I did not find it dry at all.
Fresh herbs are a must.
We made this our main course, and this fed two of us perfectly (we had smaller tomatoes). As a side dish, this would easily feed four. We paired this dish with a small pesto focaccia that we love from our farmer's market (made by Beckmann's Bakery in Santa Cruz).
It states on the Food Network site that Ina's recipe was inspired by Julia Child. Ina Garten and Julia Child? How can you go wrong with that?

The before:

The after:

Life's Simple Pleasures

2010-07-02T19:19:00.000-07:00

As someone with a very hectic and stressful job, it is easy to forget to enjoy the small moments that brighten your day. I've become more cognizant of these moments in recent years, and many of them have come from my new-found love for cooking: the bright colors of fresh produce,the aroma of garlic in the air, how a homemade stew warms you to your core on a cold day.

Then, there are other moments that make you happy. For me, walking Gusti on the trail behind our house gives me time for quiet contemplation. Taking a deep breath as the perfect breeze cools my face is exhilarating. It makes me feel like I can conquer the world. There is no better feeling.

Despite the fact that I love and crave glamour in my life, I have come to realize that sometimes it can be found in the most unexpected places. Here is my little piece of glamour today that brought a smile to my face...

A lone sunflower on the walking trail...

What are your simple pleasures?

The Powerhouse Pantry

2010-06-29T14:10:00.000-07:00

Woman's Day

As I finished my first book of the summer (a re-read), I got to looking through my collection of books for what to read next. I came across one that I scored at Target (I think) quite by accident one day. It looked cute, and it was cheap. I read it a couple years ago, and haven't looked at it since, but I was reminded of what a fun summer read it was. The book is city chic by Nina Willdorf, and it is a perfect reading choice for any chic chef.

As the cover proclaims, it is the "modern girl's guide to livin' large on less." This book has so many great ideas on how to live glamorously (don't we all want that?) while saving your budget from utter ruin. From home decorating, fitness, entertaining, cooking, and shopping tips, a girl can have a little luxury, and not feel remorse about breaking the bank.

One thing in particular that this book did for me, was lay the groundwork for my eventual love of cooking. Now that I cook frequently, I of course find lots of pantry lists in my cookbooks. But before that, I never knew just how vital it was to have a well-stocked pantry. This cute pink book actually showed me my first pantry staples list, and I became determined to have these things on hand. Since I used to be one of those people that never cooked, I know that when you actually do look at a recipe, it can be overwhelming to see that you need 25 items. I can honestly say, that with a well-stocked pantry, my husband and I are still surprised to this day when we look at a challenging recipe, and we only need 3 or 4 items. It gives the home cook a great feeling of ease and confidence to know that you are ahead of the game. It gives you so much flexibility and versatility in what you can make, even if you're trying to throw together a last-minute meal. Of all that I have learned in cooking over the years, the concept of a powerhouse pantry is still the greatest piece of knowledge I have attained.

And just for fun, here are some of my most-used pantry staples:

Olive Oil (I use this almost everyday in some capacity)
Some other kind of oil (we like Vegetable)
Balsamic Vinegar
Soy Sauce
Worcestershire Sauce
Chicken and/or Beef Stock
Canned Crushed Tomatoes (I found a grocery store that sells the San Marzano brand!)
Onions (I like yellow, and sometimes I'll keep 1 or 2 small red onions, but I don't use them as much)
GARLIC (Well, you know how I feel about this one. Honestly, I would bathe in garlic if I could. Sorry. Too much?)
Black Peppercorns for fresh grinding, and two kinds of salt: Kosher, and some type of coarse sea salt (I keep two sea salts on hand: Maldon and Fleur de Sel)

In the Fridge:

Cheese (All different kinds, but especially Parmigiano Reggiano for grating)
Lemons (Never realized how important it was to have lemons on hand! Great flavor brightener!)
Tortillas (So versatile)
Milk
Eggs
Butter (My husband laughs at me because I have to have "stick butter" and "tub butter.")
Dijon Mustard (Nice tang to it, and used by me frequently in salad dressings. Great for marinades too!)
Fresh Herbs (Love them! Especially Basil!!)
Truffle Butter (a new one for me, but adds a touch of elegance and decadence to many dishes.)

As it happens, almost all of these items are also featured on the city chic pantry list. I have more pantry items, and so does the book, but just wanted to give you a sneak peek!

amazon

The Littlest Sous Chef

2010-06-28T21:24:00.000-07:00

Let me just put myself out there again and tell you that naming my pets is quite an involved process. I am slightly over-the-top in this respect. Rather than just listing names I like, I create an entire persona for my pets, and then select a name that fits.

Now, stay with me here, and don't be afraid. Yet. For poodles, which is what we have, most people think of France. So, we created a back-story of a young, sophisticated French chef in training, who spends his time in the outdoor cafes of Paris sipping fine wines and wooing young female poodles while wearing a jaunty beret. We settled on a French name of Gusteau (from Ratatouille) and since I love to cook, my Parisian poodle is my littlest sous chef.

How appropriate then that I headed over to one of my favorite home improvement/decor blogs, Young House Love, and saw a giveaway for these charming French inspired tea towels from To Dry For:

I think Gusti would approve! The pattern is just too cute and so much fun! I love these towels! I had never heard of this company until today, but they have tons of other cute styles and patterns that would add so much fun to any kitchen. I'm hooked!

And, just for kicks, since it's been quite awhile since I shared the first pictures of our sophisticated gentleman, here he is all grown up:

Le Petit Gusteau!! So French!

What are Your Measurements?

2010-06-25T16:55:00.000-07:00

When it comes to me and measuring in the kitchen, I guess you could say I'm more of a fancy-free kind of girl. My measuring consists of, "that looks good." I guess that's why I'm not much of a baker. But these measuring cups from Anthropologie (of course) might just inspire me to buckle down and discipline myself.

Flower Farm Measuring Cups
$28

So quaint and cute!
I think the handle is perfect for scooping flour or sugar.

Florist Measuring Cups
$36
Plucked Petals Measuring
Spoons
$24

Perfect for the gardener/chef in your life!

Primary Confection
Measuring Spoons
$14

So bright and cheery! You just can't help but smile when you see these.

Shell Measuring Spoons
$12

Perfect for anyone trying to capture that beachy feel in the kitchen!

Izmir Measuring Cups
$32

I've been eyeing these forever! The colors are gorgeous!

These are so great because not only can you measure with them, but they would look great being displayed anywhere in your kitchen instead of being hidden away in cabinets and drawers like most measuring gadgets.

They would also make the most unique bridal shower or housewarming gifts. You could be the coolest gift giver at the party. And who doesn't want that?

Vintage Chic

2010-06-24T15:57:00.000-07:00

As you may have guessed, I am an Anthropologie addict. As such, I follow many Anthropologie blogs, and the lovely ladies over at In Pursuit of Pretty Things are hosting a fabulous giveaway.

I love Anthro for the uniqueness of their items. This is why I love Etsy as well. If you're looking for one-of-a-kind items for your wardrobe or home, it is the place to go. The giveaway is for a wonderful pocket watch necklace from Etsy seller, Oh, Hello Friend. I have checked out her store and it is fabulous! I'm definitely on a vintage kick as of late, and her jewelry fits the bill beautifully.

Oh, did I mention you could also win a $25 Anthro gift card in addition to the necklace? (minor details) It's a win-win! Head on over to check it out!

The Loot!

Tomato Bruschetta: I'm Obssessed!

2010-06-22T19:37:00.000-07:00

As most food lovers can attest to, the movie Julie & Julia will make your mouth water. One of the scenes that I remember most is the one where Julie is eating tomato bruschetta with her husband. The simplicity, the colors, the crunch. Yum!

I decided that it was high time I discovered the secret behind it. Now, I realize that movie magic makes things look better than they are, but I was determined to see if the makers of the movie had given away the secret of how this delicious bruschetta was born. Luckily, they did. In an article for The Atlantic, the culinary consultant and food stylist for the movie spilled the beans here.

I've done this twice now, and I'm hooked. During the hot months, quick and light recipes are always on my radar, and this is a great one. No need for a side dish. Just simple fresh tomatoes on bread. What could be better?

My Recipe Notes:

Pugliese Bread or a Rustic Loaf work quite well. We decided that we would use Pugliese in the future just because it is a bigger loaf and can hold more tomatoes. French bread did not work well. Make sure you go early to your grocery store to get the best loaf possible. If you go after 5 pm where we live, it's always slim pickings.
I tried toasting the bread in the oven like the article says, and also frying the bread slices in olive oil as the article also mentions was done in the movie. Frying the bread is the clear winner in my book. I pulled out my trusty cast iron skillet, poured in some olive oil and went to town. Delish!
I kept to the recipe photo and used red, yellow, and orange tomatoes on the vine. That's just for the pretty factor!
I have Maldon sea salt as is recommended, but I will also try my fleur de sel in the future because, as I've said before, I love that salt!
Try this even if you don't like tomatoes! I have a weird thing about tomatoes. I like them warm, but usually can't stand them cold. I hate them on burgers, sandwiches, and salads, but love them in stews, pasta sauces, etc. I was worried about this recipe because the tomatoes essentially go on raw, but the heat of the bread actually warms them up just enough for me. Try it and you might be surprised!

And here it is in all its glory!

Looking Chic in the Kitchen

2010-06-18T10:30:00.000-07:00

I guess this actually is Part 2 of my Culinary Confessions. I have a secret obsession with aprons. Do I wear them often? Um, no. But I can't help it. A girl needs a great wardrobe, doesn't she? And a great wardrobe in the kitchen is no exception. These are my favorites, from my favorite store of course, Anthropologie.

First Up:

The Three-Star Apron
$32.00
Love, love, love the cut of this! The scalloped bottom, the bib collar. And ruffled trim?! Yes please! And since I do have this tiny neurosis that your outfit should match your apron, this is great because of the muted color palette. It would go with a ton!

Next Up:

Ant's Art Apron
$32.00
I love that this apron almost looks like a beautiful summer party dress rather than an apron. I love the v-neck, and the black squiggly (is that a technical term?) pattern on the top against the soft pastel colors of the bottom.

And then we have:

Seasonal Specialties Apron
$32.00
The contrasting patterns of this one are great, but subtle enough not to overwhelm each other. What really drew me to this one is the adorable collar. Something about it strikes me as adorably retro. The pop of coral around the collar adds the perfect touch of bright color, and I am a sucker for coral and aqua during the summer.

And Last but Certainly not Least:

Tea-and-Crumpets Apron
$32.00
Um, swoon! This is just all kinds of good. First, the name:too cute! The aqua color: to die for, and perfect for summer! The ruffled tuxedo top: perfect for hosting a party. The flower embellishment: a fabulous touch of whimsy. It's like you're the prom queen of your own culinary prom! And a pocket?! You're killing me! I feel inspired to maybe even bake in this! And for me my friends, that is a very big step! (Can you tell I like this one?)

Summer Flavor at its Best!

2010-06-18T09:32:00.000-07:00

Well, school is out for the summer, and that means more time for cooking for me! Last night, I had the typical dinner debate: a tried and true recipe that takes a little longer, or something new and easy? Since I got a late start yesterday (hey, it's summer), I opted for something a little quicker. But what would it be?

As I was searching Ina's recipes (have I mentioned I'm a fan?) on Food Network, I found myself gravitating to sandwiches. Quick, easy, and light. Perfect for summer. Then I stumbled upon a recipe of hers that I had seen a long time ago, and never got around to making: Roasted Pepper and Goat Cheese Sandwiches. Bonus point: it required basil, and I just happened to have some leftover from another recipe that I needed to use before it went bad (I am notorious for having too many herbs and not enough uses.) This was the winner! And let me tell you, this sandwich was phenomenal! Fabulous flavor, and as easy as making a PB&J sandwich (mmmm. That sounds good too. But I digress.)

Ingredients

* 4 large red or yellow bell peppers, preferably Holland
* 2 tablespoons good olive oil
* 1 tablespoon balsamic vinegar
* 2 cloves garlic, minced
* 2 teaspoon kosher salt
* 1 teaspoon freshly ground black pepper
* 2 tablespoons drained capers

For assembling:

* 1 large ciabatta bread, halved horizontally
* 1 (11-ounce) garlic-and-herb or plain goat cheese (recommended: Montrachet) at room temperature
* 8 to 10 large basil leaves
* 3 thin slices red onion
* Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 500 degrees F.

Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.

Meanwhile, combine the olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl. Set aside.

Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil and vinegar mixture over the peppers. Stir in the capers. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to blend.

To assemble the sandwiches, spread the bottom half of the loaf with the goat cheese. Add a layer of peppers and then a layer of basil leaves. Separate the onions into rings and spread out on top. Sprinkle with salt and pepper. Cover with the top half of the ciabatta and cut into individual servings.

My recipe notes:

Since I was running behind (hey, cut me some slack, it's summer) I used a jar of roasted peppers to save time instead of roasting my own. An already easy sandwich was made even easier!
I toasted the ciabatta bread for a nice crunch.
My store doesn't carry the Montrachet brand, but I did find a log of herb goat cheese, and I really could tell that the herbs in the cheese add a lot to the flavor-I really don't see plain goat cheese working anywhere near as well-but that's just me.

I can't believe how deceptively wonderful this meal was. How can something so easy be so great? I guess that's what Ina's famous for though. We added some simple Parmesan roasted green beans to the meal, and we had a quick, light summer meal. The fact that this sandwich doesn't have meat really makes it a nice choice on a hotter day. A chilled glass of Chardonnay was an extra treat. The flavors in this sandwich really remind me of Ina's Grilled Panzanella Salad-one of my favorite flavor combos of all time. My husband has already declared that this should become a staple in our home. I guess he twisted my arm.

*Eye Candy Alert!*

Update: Here is the short version of the Parmesan Green Beans recipe we use:

We use Tyler Florence's recipe, but you don't really need any quantities. And I love that you could adapt this for any vegetable you want.

1.Preheat oven to 400
2.Place the green beans (or whatever vegetable you choose on a baking sheet)
3. Drizzle with olive oil, salt (not a ton-the Parmesan is salty) and pepper.
4. Grate fresh Parmesan on top (a generous amount so you get a nice crust)
5. Bake for 10 minutes (cheese should be nice and golden, and crispy)
6. Let cool for a few minutes, and then use a spatula to scrape up the green beans and all the crispy cheese. Easy Peasy!

iPhone Produce Guide

2010-05-16T14:28:00.000-07:00

Now that I cook more at home, and take advantage of our local farmer's market, I buy produce on a pretty regular basis. And as I'm sure many people can relate to, a lot of money is wasted when that produce goes bad.

Luckily, there are many more tools available nowadays to the home chef to remedy this problem. My newest iPhone app is a really handy companion when shopping for produce, or storing it at home. For $1.99, Harvest lists about every type of produce you could think of.

Not only does it tell you what to look for when selecting produce (which admittedly, I never know), but tells you the peak season, pesticide residue content, and also the best way to store it to get maximum shelf life. All of this is easily referenced in the palm of your hand.

macworld.com

This app makes a great shopping companion, and will ensure you get the most for your money, and the best possible tasting produce for your recipes.

Casual Elegance

2010-04-12T20:12:00.001-07:00

For our last family dinner, I wanted a simple, relaxed, but still special menu. Since I just got my new order of truffle butter delivered (yum!), I wanted to be able to use it to add an elegant touch to our meal. I decided to pull out Ina's Truffled Filet of Beef Sandwich (yes, again!) for it's simplicity, and I needed a side dish that could match the casual, but chic nature of it.

Tyler Florence's Kettle Chips with Parmesan and Herbs to the rescue! We had tried this recipe once before and it didn't come out quite right, but the flavor was still excellent. The problem the first time was my insistence on slicing the potato chips by hand, because I'm a freak, and love to slice and chop. But as you've probably guessed, it's nearly impossible to get them thin enough and a consistent size. So this time, we used the slicing blade on our food processor and we had perfectly sliced chips that turned out beautifully. I even got the herbs perfectly fried this time as opposed to some slight burning last time.

What we had was the perfect menu that was simple, casual, but with an unexpected twist of elegance. A gourmet sandwich with gourmet chips. It was the perfect meal for a quiet dinner with family, but shows you care enough to put that extra special touch on it.

Ingredients

* 6 large Yukon gold potatoes
* Canola oil and olive oil, 75/25 ratio for frying
* 6 whole cloves garlic
* 4 sprigs fresh rosemary
* 1/2 bunch sage
* 1/2 bunch fresh thyme
* Kosher salt and freshly ground black pepper
* 2 tablespoons freshly grated Parmigiano-Reggiano

Directions

Wash and clean the potatoes in cold running water. Using a mandoline, or vegetable peeler, finely slice the potatoes into chips. Drop the chips into a bowl of ice water as you work to prevent them from going brown. This will also remove any excess starch.

Set a large pot of 75/25 canola and olive oil over medium heat and add the garlic (paper and all) and whole stems of fresh rosemary, sage and thyme. Bring oil up to 375 degrees F. As it heats up the oil will get infused with the garlic and herbs. Once the herbs crackle and get crispy they will go clear and you know they are done. Using a strainer drain the herbs and garlic and set aside on paper towels.

Fry the potatoes in batches until golden and crispy. Drain the chips, dry well on paper towels and season with salt and freshly ground black pepper. Garnish with crispy fried herbs, garlic and shower with Parmesan.

SATC is Back!!

2010-04-09T09:23:00.000-07:00

Like many people, I can't wait for the new SATC movie coming out May 28th. So until that glorious day comes, I have to make do with the new extended trailer that just came out. It looks fabulous!! I'm a little worried, though. Aidan is back, and it looks like it may cause some issues for Carrie and Big. As a huge "Team Big" supporter, I'm crossing my fingers that Carrie won't get into any trouble.

And as always, I'm looking forward to some wonderful fashion...

Welcome Home Dinner: The Next Generation

2010-03-21T16:54:00.001-07:00

So once again, my husband had to travel to L.A. for training. Since he was subjected to fast food and hotel meals for two weeks, I wanted to give him a top-notch welcome home dinner. The last time I did this, I selected Ina's Steakhouse Steaks as the main course. To keep with tradition, and because we are both huge fans of steak, I decided to keep steak as the main course, but I wanted a different way to do it.

While taste, and ease of preparation were integral to my final recipe choice (aren't they always?), my main goal was a meal that would not mess up my kitchen. I wanted my husband to come home to a nice, clean house so he could relax. Plus, I needed to compete with two weeks of hotel maid service! So, I decided to go back to a recipe we had tried once, but had not had in some time: Ina's Truffled Filet of Beef Sandwiches. Taste: phenomenal. Ease: super easy. Cleanliness: very few dishes and no prep. chopping. We had a winner!

While a little on the expensive side because of the large piece of filet mignon and truffle butter, this recipe is well worth it. Paired with a homemade Caesar salad (recipe in a previous post), and this was a great welcome home dinner that was quick and easy, and allowed us to catch up after two weeks apart.

Ingredients

1 1/2 to 2 pounds fillet of beef, trimmed and tied
1 tablespoon unsalted butter, at room temperature
Kosher salt and coarsely ground black pepper
2 French baguettes, 18 to 20 inches long
3 ounces black truffle butter, at room temperature
1 (2-ounce) chunk good Parmesan cheese
Fresh baby arugula

Directions

Preheat the oven to 500 degrees F. (Be sure your oven is very clean!)

Place the beef on a sheet pan and pat the outside dry with a paper towel. Spread the butter all over the beef with your hands. Sprinkle the beef evenly with 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Roast for exactly 22 minutes for rare and 25 minutes for medium-rare.

Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 15 minutes. Remove the strings and slice the fillet about 1/4-inch thick.

Open the baguettes lengthwise but not all the way through. Spread the bottom halves generously with the truffle butter. Top with a layer of sliced beef and sprinkle it with salt and pepper.

Using a vegetable peeler, shave the Parmesan into thin shards and scatter the shards over the sliced beef on each sandwich. Finish with a sprinkling of arugula leaves. Fold the tops of the sandwiches over, cut each baguette diagonally in 3 or 4 sandwiches, and serve right away.

Food Network

My Recipe Notes:

Don't skimp on the truffle butter! It makes all the difference. (Mine was from Williams-Sonoma. dartagnan.com also sells it)
Filet of Beef is Filet Mignon. I have tried it once tied like the recipe says, and once not tied. I didn't notice a difference.
My grocery store has horrible baguettes, so I use their Rustic Country Loaf (Safeway) and it's perfect for these. Anything with a crunchy texture on the outside is great.
Really take your time and slice the meat as thinly as possible. The first time we cut it a little thick and they were hard to eat. I slowed down this time and got it thin enough so the meat wouldn't fall out.

Good Things Come to Those Who Wait...

2010-03-18T17:35:00.001-07:00

It finally happened. The shirt I've been watching forever at Anthropologie finally went on sale! Eureka!

Doesn't this remind you of eating petit-fours at a lovely afternoon garden tea? Pure bliss...

The Nectar of Life

2010-03-07T16:40:00.000-08:00

"What garlic is to food, insanity is to art." - Augustus Saint-Gaudens

The Age

Are You Ready for Some Action?

2010-03-03T19:54:00.000-08:00

Bread, Tomatoes, Garlic, Basil, 'Nuff Said

2010-01-25T17:14:00.000-08:00

On the newest episode of The Barefoot Contessa this past weekend, Ina cooked up something straight after my own heart. We went out, got the ingredients, and made it that very same evening. I'm talking about Scalloped Tomatoes. Easy to make, and scrumptious to eat. What more could you want?

Unfortunately, the recipe did not appear on The Food Network site until today, but that didn't stop us!! We went off what we could remember from the show. Personally, I don't think you can really ever go wrong in quantities when dealing with bread, tomatoes, garlic, and basil. Those things were made for each other. Our finished product was not quite as beautiful as Ina's version, but the flavor was great.

It's like a caprese salad, or margherita pizza in a casserole. We definitely plan on making this again, and I'm sure it will be even better with the actual recipe in hand. What can I say? I'm an Italian girl, which means I'm a sucker for dishes like this.

Ingredients

Good olive oil

2 cups (1/2-inch diced) bread from a French boule, crusts removed

16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)

1 tablespoon minced garlic (3 cloves)

2 tablespoons sugar

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/2 cup julienned basil leaves, lightly packed

1 cup freshly grated Parmesan cheese

Directions

Preheat the oven to 350 degrees F.

Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.

Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. Off the heat, stir in the basil.

Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.

Culinary Confession

2010-01-21T17:06:00.000-08:00

ehow.com

Well, there it is. The object of my desire. My sweet temptation. All that is good and pure in life. I'm talking about garlic.

Because this blog is a journey in growth and self-discovery through food and cooking, I feel I must be honest here, and confront my addiction head-on.

So, let me put myself out there. When I tell people I don't have a garlic press, I usually cite the more socially acceptable reason: "I'm a food purist." Not so. I don't have one because I love touching and peeling garlic by hand. Just the opportunity to hold it makes my day. I could spend hours peeling garlic, and be totally content.

When I read the various home remedies for removing the smell of garlic from hands, I nod along as if I am really quite vexed by the issue. Behind closed doors, though, I ask myself why anyone would be crazy enough to wash away the smell of garlic. The smell of garlic on my hands is like the first day of Spring. I am like the Mary Katherine Gallagher of garlic.

Even cleaning my cutting board is a treat, because the scent of garlic and onions is released from the inner depths of the block.

My devotion to garlic is so deep, I put it in almost everything I cook-even cheese quesadillas. The joy of garlic is endless.

Hopefully I haven't scared anyone too much, but I had to be open and honest about this. It feels good to get it off my chest. Now I feel that I can move forward into the next phase of my garlic-flavored future.

A Classic Comes Home

2009-12-30T09:41:00.000-08:00

I posted awhile back about reading the book Julie and Julia. Loved it. Couldn't wait for the movie, and then somehow missed it in the theater. So when it came out on DVD, I had to snatch it up. Loved it also. Like many people, I was hungry and ready to cook after watching it.

I'm kind of ashamed to admit that I didn't own Julia Child's groundbreaking cookbook, Mastering the Art of French Cooking, until a couple weeks ago, but better late than never! The Boeuf Bourguignon in Julie and Julia looked divine (ahhh, movie magic), and is featured in the cookbook. It was also the first dish Julia Child made on her show, The French Chef, as well as the first recipe editor Judith Jones tried from the original manuscript. Not to mention that it is one of the quintessential dishes in French cuisine. Not surprisingly then, I felt it was only right to keep with tradition, and make that the inaugural dish to try.

If I had to pick one word to describe the finished dish: sublime. It was so good, I almost picked up the phone and quit my job, so I could enroll in culinary school, and be surrounded by food for the rest of my life. So good, I almost started collecting boxes to pack up the house we just bought, and move to France so I could eat it everyday (and I hate moving with the fire of a thousand suns!). It's that good! Every ingredient in this stew adds another layer of flavor.

Although this was quite a lengthy production (plan on 5-6 hours in the kitchen), the finale is well worth it. I don't even know what a chic chef would wear to serve this, because nobody's eyes are going to be on the chef. This masterpiece of a dinner is the true eye candy of the evening. Served with some good bread to sop up the juices, it was the perfect meal on a cold, winter day.

Despite the many steps involved, each one was fairly easy, and well described by the authors in the cookbook. I had great results on the first try, and the results will only get better from here. One shudders when imagining what that will be like...

Merry Christmas to Me!

2009-12-22T10:19:00.001-08:00

My husband and I have never been all that skilled at giving each other gifts. Either we buy them while we're together, the don't get wrapped, they are given way early, or we guess the gift before we get it. See what I mean?

So it comes as no surprise that I already got my gift this year for Christmas, which I helped pick out (hey, I found a good deal. I had to go with it). I feel it is the final piece of the puzzle for a well-equipped kitchen.

May I proudly introduce you to my new baby...

Bed Bath and Beyond

Ain't she a beauty? Perhaps under this laid-back, creative, fancy-free cooking exterior, there lies the disciplined, exacting, and patient nature of a baker. I can't wait to find out!

Feeling Nostalgic, and as Always, Chic...

2009-11-23T09:54:00.000-08:00

While there are certainly some drawbacks to living life in bygone days, I have lately been feeling nostalgic for those times. I think much of it has to do with teaching etiquette in the classroom. It reminds you of a time when men were gentlemen, and women were ladies. Of course, I'm not saying that we should return to the times of blatant social inequality between the sexes, but I wonder what has happened to the days when women carried themselves with grace and elegance. I see it less and less these days.

The amazing photography of Richard Avedon allows me to travel back in time for a moment, to capture the style and sophistication of a different era. His fashion photographs are especially captivating.

Richard Avedon, Paris, 1955

I can just imagine myself sitting in a cafe in Paris right now. My precious poodle, Gusteau, sitting in my lap. A classic Chanel suit (I wish!) with killer heels. A frothy cappuccino, and warm, buttery croissant on my plate. A slight chill in the autumn air.

That's my mental vacation for the day! Where does yours take place?

Gobble Gobble Gobble!!

2009-11-22T10:43:00.001-08:00

I was watching my favorite chef Ina today on Food Network, and saw her make Roast Turkey with Truffle Butter (recipe available on foodnetwork.com). Side note: I love watching the Food Network during Thanksgiving time! I might need to start wearing a bib to catch all the drool! Anyways, I have recently started working with truffle butter and truffle oil. I am hooked! The deep flavor really makes even easy dishes taste rich and elegant.

Needless to say, when I saw Ina using it on a turkey, I was ecstatic! I am thinking I might try to make a small turkey using this method. I typically buy my truffle goods at Williams-Sonoma when I can make it to the store (I'm not close by unfortunately). The truffle oil is available in-store and online, but the truffle butter is in-store only. Ina buys hers online at dartagnan.com, so I might have to go that route if I run out before I try this recipe. Yes, they are expensive, but as I always say, I'm worth it!

D'Artagnan

A Shout Out for all the Holiday Entertainers Out There

2009-11-22T10:40:00.000-08:00

"Host- and hostessing, as we know, is often a heroic endeavor, requiring daring, ingenuity, a desire to take chances and a concern for others. These traits are also called for in saints and Nobel Prize winners."

---Laurie Colwin, Home Cooking: A Writer in the Kitchen

Creative Home Style

Please remember this as you begin your hosting adventure tomorrow!

Thanksgiving Leftovers

2009-11-22T10:39:00.002-08:00

Discover Wine Country

One of our new traditions for Thanksgiving is to go out to eat at a Thanksgiving Buffet. Then, it's off to see a movie. While relaxing and enjoyable, the only drawback is our lack of leftovers. Now, I'm typically not a big leftover person, but in the last couple years, I have enjoyed seeking out new and interesting ways to turn leftovers into something different. And let's face it, there's something you can't resist about Thanksgiving leftovers. So, I might be deep frying a small turkey during the holiday weekend, just so I can partake in a couple great recipes.

The first that I love is Turkey Bolognese by Giada De Laurentiis. You can follow her recipe, or really just throw your favorite pasta sauce ingredients all together (as I did the first time), using the leftover turkey instead of ground beef. The possibilities are endless. It's a nice, quick pasta dish that puts a new spin on turkey, and it's nearly impossible to mess up!

Ingredients

1/4 cup extra-virgin olive oil

1 onion, chopped

4 garlic cloves, minced

1 carrot, peeled and finely chopped

1 celery stalk, finely chopped

1 pound shredded cooked turkey (preferably dark meat)

3 cups marinara sauce

1/4 cup chopped fresh basil leaves

Salt and freshly ground black pepper

1 pound spaghetti

Freshly grated Parmesan

Directions

Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)

Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.

I also love Giada's morning after Thanksgiving recipe, Eggs in Purgatory. It's a great way to use leftover mashed potatoes. I'm anxious to try this one again, as the first time, I didn't get the right consistency.

Ingredients

5 large eggs

2 cups mashed potatoes, chilled

1/3 cup all-purpose flour

2 tablespoons olive oil

Salt and freshly ground black pepper

1 cup marinara sauce, warmed

2 tablespoons freshly grated Parmesan

Directions

Preheat the oven to 200 degrees F.

Stir 1 egg in a large bowl to blend. Mix in the potatoes, then the flour. Using a generous 1/2 cup of potato mixture for each, form the potato mixture into 4 (4 1/2-inch) diameter pancakes.

Heat the oil in a large nonstick fry pan over medium heat. Fry the pancakes until they are golden brown and heated through, about 2 minutes per side. Transfer the pancakes to paper towels to drain. Keep the pancakes warm on a baking sheet in the oven. Pour off the excess oil from the pan.

Heat the pan over medium-low heat. Crack the remaining 4 eggs into the pan. Sprinkle with salt and pepper. Cook until the white is firm, about 2 minutes. Using a spatula, turn the eggs over and cook for 30 seconds longer.

Spoon the sauce onto 4 plates. Place a pancake atop the sauce. Top each pancake with a fried egg. Sprinkle with the Parmesan and serve.

Mmmm. My mouth is already watering. I can't wait to spend a lazy day enjoying some creative uses for turkey!

A thought for the holidays...

2009-11-15T11:13:00.000-08:00

Cooking is like love. It should be entered into with abandon or not at all.

---Harriet Van Horne

theinternationalkitchen.com

The Chic Chef de Cuisine's Giving Page

2009-10-15T16:47:00.001-07:00

The Chic Chef de Cuisine's Giving Page

Posted using ShareThis

The Perfect Fall

2009-10-11T13:54:00.000-07:00

Finally we have made it to my favorite time of the year: Fall. Even though I don't decorate my house for the occasion, I have many little touches that capture the feeling of the season.

For food, my husband and I made Ina's Company Pot Roast last night, with baked potatoes, and it was fabulous! With the cool fall air coming in through the open windows, the warm, comforting smells and taste of pot roast was perfect. It was a wonderfully cozy meal. Because this recipe makes so much sauce, it is perfect if you're looking to stretch a dollar. We plan on using the leftover sauce to top egg noodles, and possibly for spreading on a steak sandwich. Be prepared to spend many hours at this recipe, even though the steps themselves are very easy. Totally worth it though! This will definitely be a staple in our Fall menus.

For dessert? I'm thinking Ina's Ultimate Ginger Cookies. I have not tried these yet, but just imagining the warm and spicy notes in them makes me almost want to bake! Smells are very powerful for me. Bad ones trigger my migraines like nothing else, but the good ones have the ability to transport me back to some of my favorite times and memories. Can you imagine the house smelling of warm cinnamon and ginger on a rainy, overcast day? Heaven!

To drink, I'm thinking some hot chocolate of course, cappuccino with cinnamon on top, or some hot, spiced cider. Now, to get the full effect of Fall, for me it must be served in an Irish Coffee mug. It's amazing how your glassware can change the mood of the drink!

The scent of the season may also be captured for body and home. For me, I just picked up the new Bath and Body Works scent, Leaves. I really notice the apple and cinnamon fragrance in this body lotion and shower gel. To prevent those cold weather chapped lips, my go-to lip balm is Chicken Poop. Weird name, but the best I have used. What appeals to me most is the scent of lavender and orange. Very comforting and warm, which is what Fall is all about. For the home, I picked up a new electric oil warmer (also from Bath and Body Works) to use with my old fragrance oil standbys: Apple, Spiced Cider, and The Smell of Christmas.

To brave the colder temps, nothing says Fall like a fabulous scarf. My favorite is my new one from Anthropologie:

I have received so many compliments on this scarf. You can't beat the colors and texture of this one!

Finally, I don't think it gets any better than curling up in front of the fire with a good book. In my mind, there is no better choice than Home Cooking: A Writer in the Kitchen, and More Home Cooking: A Writer Returns to the Kitchen, both by Laurie Colwin. The charm and cozy nature with which Colwin writes, is the perfect way to spend a rainy Saturday morning under the covers. Another great choice is Julie and Julia by Julie Powell. I always get a laugh out of that one!

So that's my plan for maximum Fall enjoyment! What's yours?

You're the Chef d'elegance...

2009-10-10T13:53:00.000-07:00

Well, that's what my husband called me last night. I rather like the title! Don't know how true it is, but I'll take it.

So, we went to the Williams-Sonoma technique class, Bistro Suppers. On the menu was Steak au Poivre and Pommes Frites. As far as techniques, the class did not teach me anything new, but I was happy to pick up a couple new goodies that were used in the demonstration for my own kitchen. We finally tried them out last night as we re-created the meal to celebrate our one year wedding anniversary.

The first item was the Steak au Poivre seasoning rub. Very tasty and very simple. Just rub onto ribeye steaks, and cook (we did ours all on the stove top). Much easier than putting all the separate ingredients together. The second was the truffle oil finishing sauce. We used this with a little butter, and beef stock to make a delicious pan sauce to coat the meat with. Quite tasty, and couldn't be simpler!

Instead of the Pommes Frites, we stuck with Ina's Matchstick Potatoes, which were excellent as usual. Thinly sliced potatoes, fried in vegetable oil, and topped with Fleur de Sel and parsley.

Now what would a chic chef wear to serve such an elegant, Parisian bistro meal? This dress from my favorite store, Anthropologie:

I had never thought about it before, but this dress reminds me of the outfit Carrie Bradshaw wears in the final season of Sex and the City, when she finally makes it to Paris.

And that's how to combine two of my favorite things: food and fashion. Add in a bottle of French Burgundy wine, and you've got the perfect evening!

So French!

2009-09-09T16:44:00.000-07:00

I once saw Ina's episode where she cooked a French bistro meal for Jeffrey to remind him of their trip to Paris. She made Steak au Poivre and matchstick potatoes. It looked sooooo good! Imagine my surprise and delight, then, when I saw that Williams-Sonoma was offering a technique class called: Bistro Suppers. In the advertisement was a meal that looked exactly like the one that Ina made.

My husband and I signed up a few days ago and are so excited to attend the class on the 20th. I will definitely blog on the outcome. I have always wanted to sign up for one of these classes through W-S, but have just never got around to it. Or, maybe none have jumped out at me the way this one did. I can't wait!

Williams-Sonoma

Kindred Spirits...

2009-08-29T18:52:00.001-07:00

Well things have been crazy busy getting ready for the new school year. I am trying to lay off the committees and activities this year so I can just try focusing on teaching. I am working, though, on cleaning up the etiquette program I started in my classroom last year. That's fun stuff though!

I am so excited about one of my classes this year. I told them that I love to cook, and that my favorite chef was Ina Garten. About seven people in my class said they watched the food network and knew Ina's show, Barefoot Contessa. Finally! I have met my class of kindred spirits! It should be a great year!

surlatable.com

One of My Many Projects for the New School Year...

2009-08-29T18:46:00.001-07:00

My clasroom

Currently Reading...

2009-08-03T20:45:00.000-07:00

I'm just about finished reading my second cooking related book this summer. My first was Julie and Julia, which I really enjoyed. The one I'm working on now is titled, Home Cooking, by Laurie Colwin. I found this book by accident on a message board on amazon.com. Readers were discussing their favorite food related books, and I noticed Colwin's name come up a couple times. I decided to give her book a try.

I'm so glad I did! It's hard to describe the feeling you get from her book, but the best word I can give it is: charming. It makes you want to move into a quiet little cottage in the country and cook simple dishes, in a simple, and humble kitchen for your loved ones. Her writing style is very straightforward, yet gentle, and down-to-earth. In addition, there are so many perspectives in this book. Colwin describes her experiences with food and cooking as a guest at dinner parties, and as the cook. She talks about her favorite foods, and gives wonderful suggestions on how to cook them. Many recipes are included in the book, as well as quaint little illustrations at the end of each chapter which serve to add to the charm. She talks about her successes and failures in the kitchen, and some of her innovative ideas which were created by a lack of gourmet tools and gadgets. She advocates simplicity in stocking a kitchen, but is still able to churn out elegant dishes, which I think appeals to all levels of cooks.

There is something so attractive about her humor and honesty in this book. Everyone can relate to something in it. For me, it was the author's addiction to salty foods that spoke to me. Colwin had to give it up eventually; luckily, I'm not there yet!

This book is quite an easy read, and goes quickly. I plan on reading the second installment, More Home Cooking, as soon as I can order it. Hopefully, I can crack into it and finish it before the new school year starts!

The Hippest Kids on the Block

2009-07-31T09:37:00.000-07:00

As someone who loves stylish and beautiful things, it is no wonder that my pets are spoiled rotten. I think animals are just like us in many ways, and when they look good, they feel good. I know mine like to strut after a bath or grooming!

I just took our poodle puppy Gusteau to the vet the other day, and he got so many compliments on his "attire" (leash, collar, harness, and I.D tag). Since I put a lot of thought into the designs I selected for my cat and dog, I figured I'd showcase them here. All collar designs were bought from Up Country (love their stuff!), and both I.D tags were from Animal Stars (pricey, but long lasting, and custom designed to your liking).

Cavalli's (my Bengal cat) look:

Collar:

The green color here matches her eyes.

I.D Tag:

I selected the tag on the left, but opted for pink crystals on the bubbles. The green olive matches the green on the collar, and the pink bubbles bring out the pink flowers in it. I thought this tag worked perfectly since Cavalli is a "diva princess". They can also do a red stone in the glass for a cherry if you prefer.

Gusteau's look:

Collar:

I wanted something kind of preppy and urban chic. No wonder, then, that this style is listed in their "urban portfolio". The colors look great against his apricot fur. I also got the harness and leash in the same pattern.

I.D Tag:

Some of the other designs we liked didn't quite work for us (either not the shape we wanted, or stone color not available), so we ended up going simple with a fully jeweled tag. We got the bone shaped tag like we wanted, and we chose aquamarine stones, so it matches the color of the blue birds on the collar perfectly. We also chose the bronze metal instead of silver since the collar is brown. The price is high (luckily I got Cavalli's cheap because I worked at a place that sold them), but when you look at the engraving on these next to the cheaper ones, you will see that the quality is so much better. The engraving is deep and clear, and will not rub off anytime soon, and the stones are protected with your choice of light coating or super coating (for larger, rougher dogs). Plus, you have so many design options to create the perfect one for your pet. So chic!

Fun with Chicken!

2009-07-27T08:58:00.000-07:00

Like most people, I'm always looking for new ways to make chicken. About a year ago I bought the Food Network All-Stars Cookbook. It features various recipes from some of the top Food Network chefs. I have to admit, I haven't found many of the recipes useful or accessible to us as a busy working couple, but there is one that we have used over and over again. It literally is the easiest thing that I make, and is a really fun alternative to your standard chicken meal. It would also work perfectly for a game-day menu.

Spicy Chinese Five-Spice-Rubbed Chicken

Wings with Creamy

Cilantro Dipping Sauce

Recipe courtesy Dave Lieberman from Food Network Favorites: Recipes from Our All-Star Chefs, Meredith Books, 2005

Prep Time:: 20 min
Inactive Prep Time:: hr min
Cook Time:: 25 min

Level:: Easy

Serves:: 40 wings

Ingredients

40 chicken wing pieces or 20 whole chicken wings
2 tablespoons Chinese five-spice powder
1 tablespoon cayenne pepper
Kosher salt and freshly ground black pepper
Creamy Cilantro Dipping Sauce, recipe follows

Directions

Preheat oven to 500 degrees F.

If you have whole chicken wings, cut off wingtips and cut the wings in half at the joint. Discard wingtips or freeze to make stock.

Place the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings; add generous pinches of salt and about 15 grinds of black pepper. Rub the mixture into all the wings until no more loose rub remains.

Line the wing pieces up on a baking sheet so the side of the wing that has the most skin is facing up. Roast until cooked through, browned and crispy, about 25 minutes. Serve hot with Creamy Cilantro Dipping Sauce.

Creamy Cilantro Dipping Sauce:

1/3 cup chopped fresh cilantro leaves

1/4 cup light sour cream

1/4 cup mayonnaise

1/4 cup yogurt

1/2 lemon, juiced

Kosher salt and freshly ground black pepper

Combine ingredients in mixing bowl. Whisk ingredients to incorporate them fully and season with salt and pepper, to taste.

Yield: about 1 cup

My Own Tips:

I buy the "party wings" in the supermarket. They are already the correct size and it is so much easier than splitting the wings yourself.
The Cilantro dipping sauce is so essential to this dish so at least try it. I'm not a huge fan of cilantro, but I love this sauce, and it goes perfectly with the spice on the wings.
If you've never tried Chinese Five Spice, it is a must-try! I had never used it until I started making this recipe and now I am always on the lookout for new ways to use it. It is so unique! It is available right in the regular grocery store.
I use this dish often as my main course for dinner with a salad to go with it. There's something so fun and relaxed about eating your dinner with your hands and making a mess (or maybe that's just me!). Food and laughter go together, so my husband and I find no shortage of giggles when eating chicken wings!
For a household of two, these recipes always make a little more than we can eat (not to say we don't try!), so I go ahead and season all the wings, and when my baking sheet is filled, I put the rest of the seasoned chicken wings in a Ziploc, and place in the fridge to cook in the next couple days. We always have leftover cilantro sauce too, so we're able to use that with our second batch of wings. All I have to do is throw them in the oven when I'm ready, and dinner is done!

mccormickgourmet.com

Welcome Home Dinner

2009-07-27T08:08:00.000-07:00

Last Friday, my husband came home from being in L.A. for a week on business. What better way to welcome someone home than with a home-cooked meal? I went to my favorite go-to steak recipe (Ina's of course!), and my own strawberry balsamic salad (recipe to come soon). The recipe for her steakhouse steaks is exactly that-steakhouse quality steaks that melt in your mouth. It's quite easy to make and is a hit every time. After we both finished our filet, my husband even joked, "you do have more steaks, right?" Unfortunately I didn't, but there's always next time...

Steakhouse Steaks

Prep Time:: 40 min
Inactive Prep Time:: hr min
Cook Time:: 1 hr 10 min

Level:: Intermediate

Serves:: 2 servings

2 (10-ounce) filet mignon
2 tablespoons vegetable oil
1 tablespoon fleur de sel
1 tablespoon coarsely cracked black peppercorns
2 tablespoons unsalted butter, at room temperature, optional
Roquefort Chive Sauce, recipe follows

Directions

Preheat the oven to 400 degrees F.

Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.

Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.

When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.

Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)

Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.

Roquefort chive sauce:

1 1/2 cups heavy cream
2 ounces French Roquefort cheese, crumbled (4 ounces with rind)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh chives

Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.

Yield: 4 servings

Yum! Image: foodnetwork.com

My Own Tips:

Open the windows before searing the steaks. It gets smoky! I still haven't had any luck figuring out how to alleviate this problem. Many reviewers of this meal have had the same issue.
As I've mentioned before, I love Fleur de Sel and I think it really makes a huge difference. It can be hard to find, so if you don't want to order it online like I do, you can find an alternative at the regular supermarket (Safeway for us). It is the La Baleine brand Sel de Mer Gros in the red container. I used this the first time and really liked it.
Ina only gives an internal temp. to look for after cooking the steaks in the oven. I like to know the actual time in minutes. We leave ours in the oven for 5-6 minutes tops (most reviewers agreed with that time). We like our meat a little more done than medium-rare. Check your oven temp. though, because on the episode when Ina made this, she checked after 7-8 minutes for medium-rare (her oven is probably better than mine. Just a guess.).
Some reviewers thought the steaks came out too salty, so use your best judgment and adjust to your liking. I happen to love salt so I probably use even a little more than she does. Fleur de Sel is very mild and soft so I don't find the amount overpowering at all.
Definitely let the steaks rest to re-distribute the juices, and make the Roquefort Chive sauce! It's fantastic and goes so well with the steaks!

With some roses on the table, and a nice bottle of wine, we felt like we were actually eating in a fancy steakhouse!

No matter how many times I have made this, I always feel like a rock star chef afterwards! It's easy enough to make

during the week, but elegant enough for the most special occasion-like a homecoming!

Cooking and Fashion Movies Coming Soon!

2009-07-17T16:02:00.000-07:00

I just recently finished reading Julie & Julia by Julie Powell. I absolutely loved it! I truly admired Julie's commitment and courage during the year long project of cooking every recipe in Julia Child's Mastering the Art of French Cooking. I don't know that I'd have the guts to sample some of the foods that Julie cooked, or to even try some of the cooking methods she did, such as cutting up a live lobster. I'm kind of a big baby. But I love that with Julie, there were no excuses, no skipping the hard stuff. Julie was able to create meaning in her life all on her own, and it gives the reader hope that they can do the same: wherever their interest lies.

What's even better is that the movie version is coming out August 7th. I can't wait to see it, and hope that it is as good as the book. I have to say that I love Amy Adams, but I am having a hard time picturing her as Julie. But hey, you never know. She could end up being brilliant in the role.

amazon.com

I am also thrilled that The September Issue is coming out on August 28th. This will be the world's first sneak peek into the world that is Vogue. I have always loved Vogue magazine. It is the very epitome of glamour and style, and the images in it are some of the greatest works of art you will ever see. In this documentary, we will actually get to see what it is like to be Anna Wintour: the most influential woman in fashion, and editor-in-chief of the magazine.

You may have an idea about Anna Wintour if you saw one of my favorite movies, The Devil Wears Prada. Meryl Streep's character, Miranda Priestly, is based on Wintour. I have a special affinity for the character of Miranda Priestly. My own "teaching persona" is based on her, and it totally changed my teaching for the better. In case you haven't seen the movie, Priestly is feared, respected, and idolized. When she speaks, people listen. If she says jump, well, you get the picture. She is able to do all this without ever raising her voice. I tried it in my classroom-worked like a charm! Anyways, back to the topic at hand. I am intrigued to see the real-life version of Miranda Priestly in action.

I have been interested in fashion since I started out in retail in college. While I love all art in general, to me, fashion is the greatest form of art because it's changeable. If you don't like the look of an outfit, you can change the accessories and get a whole new look. Try changing a painting you don't like in an art gallery!

I am sure this movie will have some stunning images and designer clothes that will make us drool. Can't wait!!

imdb.com

New Barefoot Contessa Season Coming Soon!

2009-07-10T17:58:00.000-07:00

Finally! I have to admit I have seen just about every episode of Barefoot Contessa multiple times. But starting July 18th at 1:30 on The Food Network, Ina is back with her new season. Fresh episodes for me! I can't wait to see what she has in store this time around! I'm sure it will include great and easy food, and casual but elegant entertaining ideas. I can't wait!!

From House Beautiful

Finally...perfect Lasagna noodles!!

2009-07-06T17:33:00.001-07:00

My husband's favorite food is Lasagna (I don't think it's half bad either!), but I have never really made them because of how involved they can be. Since he loves Lasagna so much, though, I wanted to start trying various recipes to find a good/easy one. Luckily, the first one I tried was the winner. I use Tyler Florence's recipe for The Ultimate Lasagna Bolognese from his book, Dinner At My Place. It is quite delicious, and I especially love the taste of cinnamon and red wine in it. It is quite a production, though, so I wasn't able to escape that, but this one is worth it I must say. Tyler even gives the recipe for homemade pasta dough so you can make your own pasta. I'm sorry, but the rest of the recipe takes long enough, so I don't want to add on even more work. Plus, I don't have the nifty pasta attachment that you can buy for stand mixers. Hell, I don't even have a stand mixer. Plus, I like whole wheat pasta better. So, as you can see, I really don't want to make the pasta from scratch.

The problem is that the noodles never come out quite right. Usually, directions will tell you to cook the noodles according to what's on the box. I've done that and they get overcooked when the whole thing goes in the oven. Then, I've tried cooking them a few minutes less than the directions, but they still don't come out perfectly. I've heard about the no-cook lasagna noodles that just go straight into the oven, but to tell you the truth, I have a hard time trusting some of those cooking shortcuts, so I can't bring myself to try them. I haven't heard great things about them anyway.

Finally, I saw Ina making a lasagna, and she simply filled a large bowl with really hot tap water and left the lasagna noodles in it for about 20 minutes before draining. I figured, why not? Less time and hassle, since you don't have to wait for water to boil and all that. I was a little skeptical, I have to admit. I usually snack on one of the noodles-you know, just to make sure they're good-and this time, you couldn't eat them because they were still pretty hard in the center. Way short of al dente! I guess that's the secret, though. After cooking in the oven for an hour, the noodles were perfectly done. Finally, success! And it's so much easier! Ina comes through again!!

Beautiful Water/ Wine Glasses

2009-06-29T18:45:00.001-07:00

Anyone who watches The Barefoot Contessa has to admire Ina's beautiful glassware. I love how simple and elegant it is. It looks great with a casual or formal setting. Her pattern is called Amite by Cristallerie La Rochere. You can find sites that allow you to order the pattern, but it is a little pricey. I just found a great alternative the other day from Crate and Barrel. I think the pattern is similar, but has a modern twist that would work well in my home. The price is great too, at only 11.95 per glass. I already have wine glasses, but have been looking for something nicer to serve water in when people come over.

Ina's glassware pattern

Marcel Pattern at Crate and Barrel

The Best Caesar Salad!

2009-06-24T12:22:00.000-07:00

Now that I have discovered the exquisite taste of a homemade Caesar Salad, I haven't bought a pre-packaged salad since. The recipe I use is by Rachael Ray, located on foodnetwork.com:

San Fran-Caesar with Sour Dough Croutons

Recipe courtesy Rachael Ray

Prep Time:: 10 min
Inactive Prep Time:: 0 min
Cook Time:: 20 min

Level:: Easy

Serves:: 4 servings

Ingredients

Croutons:

2 cloves garlic, crushed
2 tablespoons extra-virgin olive oil, eyeball it
1 tablespoon butter
3 cups cubed sourdough bread
1 teaspoon coarse black pepper
1/2 cup grated Parmesan
2 tablespoons chopped fresh thyme leaves or 1 1/2 teaspoons dried thyme

Salad and Dressing:

1 clove garlic, finely chopped
1 lemon, juiced
1 teaspoon hot sauce (recommended: Tabasco)
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil, eyeball it
2 large hearts Romaine lettuce, chopped, 7 to 8 cups
1/2 cup shredded Parmesan
Salt and coarse black pepper
Anchovies, optional garnish

Directions

Preheat oven to 325 degrees F.

Heat garlic and oil over low heat and melt butter into the oil. Place the bread in a large bowl and toss with garlic oil and butter. Season with pepper, Parmesan and thyme. Spread croutons evenly on a baking sheet and bake until crisp and golden, 15 minutes.

In the bowl you made the croutons in, combine garlic, lemon juice, hot sauce, Worcestershire sauce and mustard. Whisk in extra-virgin olive oil while mixing the dressing.

Remove croutons and let cool. When you are ready to serve, add lettuce to the dressing in the bowl and toss to coat evenly. Add cheese, salt and pepper, croutons. Toss again. Adjust seasonings and serve, with or without anchovies.

My own tips:

minced garlic works just as well for the croutons instead of crushing it.
There is a reason Tabasco is recommended! I have tried other hot sauces and it really doesn't have that tang that Tabasco has. I usually add a little more than called for because I like things spicy.
I have done the anchovies as a garnish and it's good, but now I prefer anchovy paste right in the dressing. About 1tbsp.
I am hooked on Fleur De Sel Sea Salt! That is the only kind I use in salads. I order it online from saltworks.com. Also available online from Williams-Sonoma.
I usually bake the croutons at 350 or 375 degrees for the 15 minutes. I like them really crunchy and golden! Still keep your eye on them though so you get the perfect color you want.
I have a large wooden bowl that I use for Caesars and a separate salad bowl for all other types of salads. Traditional Caesars usually have actual anchovies ground into the bottom of the bowl so the flavor ends up seeping into it. That's why many prepare their Caesar in the same wooden bowl all the time, and never prepare any other type in it.

The process for this is so easy. I have done this so many times now that I don't need the recipe and can eyeball everything. I have to warn you though-this salad will ruin just about every other Caesar Salad for you in the future. My husband especially has a hard time enjoying a Caesar when we go out to eat. He usually won't even touch it now because he knows the huge difference compared to a homemade version.

Photo from saltworks.com

Cooking on the Wii

2009-06-24T09:30:00.000-07:00

Photo from gamespot.com

If you love cooking, you will love the game Order Up on Wii. I saw this game in the game store and was immediately drawn to the cute cartoon characters, and obviously the cooking aspect of it! My husband kind of looked at me like I was crazy, but I tell you, we started playing it when we got home and were both addicted! We played for hours!

The objective is to work your way up from owning a greasy diner, to the upscale, fancy restaurant. In between you own a Mexican place, and an Italian place. You get to hire assistant chefs (who all bring different skills to the table), purchase new recipes, buy your own spices, and play fun mini-games like waking up your assistants if they fall asleep on the job, flicking rats out of your kitchen, impressing the food critic, and passing the health inspection. You even have to know your customers and what spices they like added to their food.

We also bought Cooking Mama, but it didn't even compare to Order Up. I hope they put out a second one as the first one is kind of short (you could pass it in a day if you wanted). Even so, I still go back to it to play my favorite restaurants (the Mexican and fancy place), and I might even try it on "hard" (no food meters to tell when food is cooked) just to see how well I do.

Dressing Up Your Table

2009-06-22T17:22:00.000-07:00

On Ina Garten's website, a question is asked about where she gets her silver bowls that she uses on the show. Ina reveals that it is a line called Hotel Silver sold at Bergdorf Goodman's. The pieces are ones that were originally used in old, upscale hotels. Now since Ina makes just a little bit more money than I do, Bergdorf's is a great choice for her. Not so much for me. So, I did a little investigating and found some great sites where you can purchase these pieces at a much more reasonable price. Even so, you probably will only be able to collect one or two pieces at a time. I got my first two bowls at poshchicago.com and I love them. You can fill them with dried fruits, nuts, or candy. They instantly add glamour to your table. The other site I love is parishotelboutique.com which features great vintage pieces with that Parisian flair. I haven't bought anything from there yet, but I have my eye on a couple things.

Hotel Silver is so much fun because the pieces are one-of-a-kind, and have a great story behind them. They are great conversation pieces for your next party.

My new bowls (I got two)

Photo from poshchicago.com

The Parisian Poodle

2009-06-22T16:24:00.000-07:00

Since it might be awhile before I make it to Paris, I thought I would bring a little piece of it to me. My husband and I had hoped to get a dog once we settled into a larger home of our own. Since that happened recently, we started thinking about what kind to get. I had wanted a Standard Poodle for quite some time, but unfortunately, our backyard is pretty small. We didn't think a large dog would be very comfortable.

We both loved all the poodle qualities still, and since they don't shed (great for Chris's allergies), we decided to go for the smaller version. We just got our apricot toy poodle puppy a few weeks ago and it has been quite an adventure. We are very lucky in that he has been relatively easy. He slept through the night the first night home, and every night since. It took just about a week for him to catch on to the potty training. He has the occasional accident here and there, but it's only if we're not doing our job and watching him carefully. Overall, I am very impressed with the work the breeder did with him to get him ready. You can read all about her and her breeding program here.

Now, when you think poodles, you think France: the world capital of fashion and style. I definitely wanted a French name for him. I like my pets' names to be different, so I steered clear of the usual names. We finally agreed on Gusteau, the French chef from the movie Ratatouille. How great is it that I got to incorporate cooking into it?! His nickname is Gus Gus or Gusti (or Goosapotamus or Mr. Lubber Lubber, or Buddy Boo-well you get the idea) and he is a lover. He bullies my cat Cavalli (named after Italian designer Roberto Cavalli), but they seem to like the rough housing because they always come back for more.

For some chic toys for our Parisian Poodle, we bought him the I Love Paris! toy set from upscalepup.com. It includes a plush Eiffel Tower, baguette, and cappuccino. We also got him his own loofah chef dog that he loves from PetSmart (on clearance too!). Now if I can only find a tiny beret for Gusteau, we'll be set!

I Love Paris! toy set

Photo from upscalepup.com

Summer Reading

2009-06-22T12:06:00.001-07:00

Photo from images.businessweek.com

As an English teacher, it is a given that I love to read. Summer is the one time of the year when I can really make a dent in my reading list. Typically, I read almost exclusively about Tudor history, and in particular, Anne Boleyn. Lately, though, I have found that new books on the subject have been slow to come out. So, I have found myself entering a new genre: travel memoirs.

Like many people, if I had the means, travel would be one of my top priorities. Until I become the first millionaire teacher, though (I'm still working on that), I can only travel in my mind through books. I had the opportunity once to travel to Italy, which was a life's dream of mine. I have been into European culture, music, food, history, you name it, since I was old enough to read about it. And let's face it, what says style and elegance more than Europe?

This summer will actually find me re-reading some fabulous books that have the ability to transport you to another place. First up will be Eat, Pray, Love by Elizabeth Gilbert. This will actually be the third or maybe even fourth time I have read this, but it never fails to inspire. A very easy read, with casual, humorous prose, Gilbert explores the direction of her life in three different places: Italy, India, and Indonesia. Okay, not the whole book takes place in Europe, but India and Indonesia are the perfect locales for the more spiritual second and third portions of the book.

The second on my list is The Reluctant Tuscan by Phil Doran. This will be my third time reading this. This was one of those lucky finds on a table at Barnes and Noble. I had never heard of the book or the author, but this book was so enjoyable. It is the autobiography of Doran as he leaves his high-powered career and life in Los Angeles and show business, for an old, dilapidated country house his wife purchases in Tuscany. Oddly, while most of us would dream of living life in one of the most beautiful places on Earth, Doran has a hard time adjusting to a slower pace of life, and resists at every opportunity. This is a humorous, and very honest look at the Italian way of life. Great book to enjoy with a glass of wine.

The newest one I've found is Without Reservations by Alice Steinbach. I've read it once and have mixed feelings about it. I'm going to give it another look, however, because it does take you to some wonderful countries. Steinbach is looking for a change in life and takes time to live in three different countries: France, England, and Italy. I found the first section, France, to be quite charming. You could almost imagine yourself dressed to the nines and enjoying a cappuccino and croissant at a sidewalk cafe. The other sections didn't quite live up to the first for me, even though I have a fascination with both countries. Steinbach's writing style is not quite as down-to-Earth as Gilbert or Doran, and not quite as humorous. It is another tempting look at what it would be like to leave your ordinary life behind, for the style and elegance of life abroad.

I'll be looking for more great travel memoirs to tackle this summer, but this should be a great start. Happy reading and happy traveling!

The Perfect Summer Meal

2009-06-21T17:47:00.000-07:00

Last night we made an incredible meal! I love using Giada DeLaurentiis's recipe for herb stuffed chicken (available on foodnetwork.com under Herbed Spring Chicken and Vegetables). Basically, you take boneless, skin-on chicken breasts and carefully work the skin away from the chicken in order to create a pocket for a mixture of fresh herbs. I love that this recipe is so versatile because you can switch the herb combination to whatever you like/have. I like her original combo the best which includes, parsley, garlic, fennel seeds, crushed red pepper flakes, and thyme. I have recently been reducing the amount of thyme in it and adding in fresh rosemary from our farmer's market and I like the bold flavor of it. The key to this recipe is the searing of the chicken in a saute pan with olive oil. Just 5 minutes on each side really creates a gorgeous gold and crunchy skin. Then it finishes in the oven for 15 minutes. We've made this dish a number of times and have always enjoyed it.

The new dish on the block came in the way of Ina Garten's Grilled Panzanella Salad (also available on foodnetwork.com). I had seen it recently on her episode, Fired Up. I had tried Giada's artichoke panzanella previously and really enjoyed it. Ina's recipe, however, was INCREDIBLE!! Best of all, it's simple to make. The key here was grilling some of the vegetables. It really added a great flavor. Each bite had something different. Sometimes, you would get the taste of the fresh vegetables, like the cucumber and tomato. Other times, you would get the taste of the vinaigrette, which had a nice tang from the Dijon mustard (which I love to use in my own salad dressings). Then in some bites, you would get the taste of the grilled peppers, bread, and onions, with a wonderfully rich, deep, fire-roasted flavor. This was a winner, and definitely a refreshing summer meal that really showcased the wonderful produce available this time of year. You even get to make some of it outdoors on the grill. How summer is that? I can't wait to make this again! This will become a staple in our home for sure!

To finish the meal, I took a simple cue from Giada. We threw a couple fresh peaches on the grill, sliced them up, and put them in the bottom of a wine glass that was then filled with some Pinot Grigio. Delicious!

This meal was colorful, healthy, and easy! Not to mention the great flavors! It was the perfect, light, summer evening meal.

Ina's Grilled Panzanella Salad

Photo from Food Network.com

Cooking!

2009-06-19T09:56:00.000-07:00

So, my experience with cooking has been quite a journey. I am a converted cook. I actually used to hate cooking. I think it had to do with working in retail at the time and my incredible impatience. Retail was tough because your schedule was never consistent. Getting home at 10 or later at night sometimes is not exactly conducive to whipping up a gourmet meal. Plus, when I want to eat, I want to eat! I didn't have the patience to actually prepare something.

That all changed when I actually sat down to watch my first cooking show a couple years ago. I even remember that it was a recipe for mini meatballs! I was teaching at that point so my work schedule was finally predictable and routine. I could spend my evenings preparing a meal and eating at a reasonable hour if I wanted. Watching someone else cook was such an amazing thing to watch. The colors of fresh produce, the sound of a knife chopping through vegetables, the smell of garlic and onion cooking (okay, I couldn't smell through the T.V but I could imagine!). Cooking is really an activity that incorporates all five senses. I needed to try it. So, I began watching the Food Network to see what other recipes I could find. I was immediately drawn to Rachael Ray.

I saw so much of myself in Rachael. She was goofy, and not afraid to make a mess in the kitchen. I guess I always thought you had to be the perfect five star chef in the kitchen. She made it okay to have fun and play with your food while cooking. I started making many of her recipes, and most are good, but I have to admit, I've had some that are not so great (that could be my fault, though. Who knows?)

My taste in chefs has developed over the last couple of years, and I have now come to regard Ina Garten (The Barefoot Contessa) as my favorite. Her show is my favorite to watch. It is so incredibly soothing after a long day. I love how she incorporates the entire process of cooking. It's not just about making the meal, but the setting, the mood, the presentation, and the effective entertaining techniques she uses that really make it special. She really gives the entire package. Her style is always so elegant, yet simple at the same time. I have always been blown away at how beautiful her meals look, but she's really not lying when she says that they are simple. I have been able to prepare all of them with ease, and every single recipe has turned out great every time. If I can do it, anyone can! With a new house, I look forward to using her entertaining strategies to host elegant, yet comfortable meals. It's fabulous making people happy through food!

Photos from fromscratchradio.com and fodors.com

Our Big Year!

2009-06-17T15:57:00.000-07:00

This school year was definitely an exciting one for me, as well as a crazy one. Trying to teach is already an all-consuming feat, but throw in a wedding and buying your first home, and you've got more than you can handle on your plate!

My college sweetheart Chris and I tied the knot on October 11, 2008 at Casa Real Winery in Livermore, CA. It was the perfect day, and everything turned out better than I ever could have asked for. Thankfully, my mom loves to plan and organize events. Without her, nothing would have come together. We went with a Fall theme. Deep, rich colors, leaves, and lots of other natural elements. The venue was brand new and absolutely stunning! In fact, we actually took a risk and booked before they had even started construction. We saw artist renderings of the property, and were able to see the vision of what they were trying to create. It had a very old world, Mediterranean feel to it, which is exactly what I was hoping for. In the end, we had a warm, cozy, yet elegant event that was an absolute blast!

On top of all of that, we decided to buy a house, and hoped that we could move in before the wedding. Well, we got our wish. After looking and bidding for months with no success, we finally had our offer approved on a 4 bed, 3 bath home in a fantastic gated community! The only problem was that we cut it kind of close. We closed and moved in just 3 weeks before the wedding. Talk about a lot going on at once! It was also tough for me at work since I started the school year living out of boxes. Now that we're more settled, I wouldn't trade it for anything. The house is coming together well. Almost the entire house is now furnished, but we're planning some renovations down the line. I'm excited for that, but it will be awhile. We gave up some of the bells and whistles in this house to get into the best neighborhood, but I think it was well worth it. At least everything is very livable for us, so there really is no rush. My aunt is working on our window coverings, so I can't wait until we can hang those! It will really add a nice finishing touch!

Amazing Photos by Ultra-Spective Photography in Livermore,CA

It's Summer!

2009-06-17T15:20:00.000-07:00

My blog is born! As a busy teacher, I seldom have time to do anything for myself during the school year. Now that school is out, I figured now was the time to start a blog to record and reflect on all the wonderful things that are going on in my life that I haven't yet had time to process. I hope to spend my summer cooking great meals, and adding little bits of elegance to my new home and life. This will be a challenge because of our new little man, Gusteau. He needs constant supervision, so I will have to get creative! I'm up for the challenge though!