Beer Cheese Soup

In Portland, there are a lot of big brewpubs, little brewpubs, or just pubs that serve craft beer scattered throughout the city. Every neighborhood has at least one. Now before you go thinking that us Portlanders are just a bunch of alcoholics or rather beeroholics, understand this, Portland is known for it's beer and the city and citizens pride themselves on the quality and quantity of their breweries. In fact, Portland has more microbreweries within city limits than any city in the world. So you see, we've earned the right to take our beer seriously! The abundance of pubs also has a lot to do with the weather, which is often grey, drizzly, or just downright rainy. A warm wooden booth and a pint offer a nice refuge for anybody wanting to relax, by themselves, with friends, or with family. I am not trying to make this post become a travel advertisement for Portland (and trust me it is not, especially if you are a hipster or man that wears skinny jeans, please stay away, thank you!) I am simply trying to get across to you this whole culture of  cozy pubs with yummy food and delicious beer. Due to the fact that I am a stay at home mommy of two (or you can use the all encompassing job title: Domestic Goddess), it is not always possible to hop down to the pub for a beer whenever I get the hankering. So, on weekend afternoons when the chill never seems to quite leave, and the rain starts to fall, I like to recreate a pub atmosphere in my own house. This generally involves a pint of something good and a warm bowl of beer cheese soup. (See this is why I prefer Domestic Goddess!) Hopefully the next time you are in the mood for something comforting, you will make this soup and enjoy a bowl too!

Beer Cheese Soup
Adapted from The Taste of Oregon Cookbook
Serves 4-6

1 stick unsalted butter
1/2 cup carrots, finely diced
1/2 cup celery, finely diced
1/2 cup yellow onion, finely diced
1/2 cup flour
1/2 teaspoon dry mustard
salt & pepper to taste
pinch of cayenne pepper
4 cups low sodium chicken broth
2 tablespoons grated Parmesan cheese
8 ounces extra sharp Cheddar cheese, grated (I use Tillamook Extra Sharp Vintage)
12 ounces FLAT beer (I used Widmer Citra Blonde, but Hefeweizen would work well too.)
Make sure to have all ingredients prepped BEFORE you start cooking, because the process goes fast! Melt butter over medium heat in a large soup pot, when butter starts to froth (not brown!) add vegetables. Saute until tender, about 10 minutes. Slowly stir in flour, turning heat down if necessary, add salt and dry mustard. Cook the mixture until it begins to brown, 3-5 minutes. Add cayenne pepper. Add chicken broth and turn the heat to high. Add the cheeses, stirring constantly. Add beer. As soon as soup reaches a boil, reduce the heat to medium low. Let soup cook to desired thickness, generally 5 minutes more. Serve immediately!

North Coast Brewing Company Belgian Style Abbey Ale

Has anyone (male or female) noticed that when the male species decides they like something, they really like it, I mean, they get really, really into it? For example, your man hears a band he likes, and then of course he needs ALL the albums, right now? Or he decides he wants to get into fishing, so he goes and purchases tons of fishing supplies, that he may or may not need? Do I have the only husband that does that? In everyday life this trait can be slightly exasperating, but in the grand scheme of things, I think it's probably a good thing. This very same quality comes across when a man is falling in love too, if he is into you, he's all in, and you'll know it, if he's not that into you, he just isn't, and he shows it.... Whatever this characteristic truly is, biological, genetic, or emotional, it's part of the man. Or at least my man, and it is for this exact reason that I just smiled when he announced a few weeks ago that his new favorite kind of beer was "Sour Belgians." I kept smiling about this until the first time I attempted to buy him a bottle from the store..... that is when I discovered that Sour Belgians are the most expensive types of beer! We are talking around eleven dollars for 12 ounces! Now it is my belief that every hard working man deserves a beer, but almost a dollar an ounce? Crazy talk! So until we win the lottery, the Sour Belgians are going to have to wait for special occasions. In between, he'll just have to be content with IPA and "bargain" Belgians I find. Like this Belgian from North Coast Brewing Company that I found at my local Costco for only $5.99 for a 750 ML. This is a smooth Belgian with a nice malty finish and should be drunk from a specialty Belgian beer goblet, but if you don't have one, just use a big, round red wine glass.

Portuguese Beans

Sofia browning the sausages & onions

If you grew up where I did in the Central Valley of California, chances are you have had some version of these beans, whether you are Portuguese or not. Every family generally has their own "special" recipe for these, this is the recipe I happen to like, which is actually my stepmom Diane's recipe. She had this recipe passed down to her from her Aunt. And so it goes, and so it goes, every family has their own secrets, and every Aunt has "the best recipe", it's a pride thing. Tweak as you go if you like, but I suggest following this recipe to a tee, the first time through, because you see, it really is the best!!

These beans are great for barbecue season as a side dish, but they also make a comforting meal with some garlic bread and a simple salad. Whatever you do, don't forget the garlic bread!

Portuguese Beans
Serves 6 as a meal, 15 as a side dish
olive oil
1/4 cup finely diced onion
1 lb Linguica sausages or rope of  Linguica, cut into thin 1/2 moons
1 tablespoon salt
1 tablespoon sugar
1 teaspoon cumin
1 teaspoon garlic salt
1 teaspoon cinnamon
1 teaspoon pepper
1 (14 oz) can diced tomatoes or plain tomato sauce
2 (28 oz) cans pinto beans, rinsed and drained (this gets rid of the added starch) You can also use dried beans, soaked overnight.
Brown Linguica and onion in a little olive oil over medium heat. When onion and Linguica are browned put them into a crock pot with beans and tomatoes. Cook 2-3 hours. The LAST 1/2 hour of cooking, add spices, mix together and cook another 1/2 hour. These beans will keep for hours after being cooked, simply set your crock pot to the WARM setting. You can also use a covered pot on the stove for this, but I find a crock pot is easier to control even cooking for long periods of time!

Beans don't photograph well, but they should look something like this!

The First Dish I Ever Cooked: Fettuccine with Prosciutto, Asparagus, and Tomatoes

If you had a conversation with my mom about my teenage years you would probably walk away thinking that she should be put on the fast track to sanctification and that man, I was kind of a brat. I'm not sure if 'brat" is exactly the right term, but I did have a cavalier attitude about most things, and this includes school and my personal safety. Like most young people I thought I was invincible and could do anything. This attitude meant that I thought high school attendance was flexible, speed limits were simply a suggestion , and that the only good food existed in the form of Reese's peanut butter cups and Jack In the Box containers, oh yeah, and that adults were complete idiots. I know I wasn't alone in this line of thinking, these are all pretty standard reasons for why most people can't stand teenagers. It took a few years and some hard life lessons for me to realize that I couldn't just run through life doing whatever the hell I wanted or saying whatever the hell I wanted. For the most part, I now think mainly good things come with age and maturity, but there is a little part of me that wishes I still had a little bit more of my spirit before it was tamed. Not the reckless, ignorant part; but the confident part, that narcissistic (in a good way) thing that only young people possess. That brief moment in time where you think you can do whatever you want to, be whatever you want to, all because you want to.....

This was the kind of confidence I had the first time I decided to cook a meal. I had collected cookbooks long before I ever thought about actually putting them to use, I just liked reading them. Then one day, I was flipping through a book on Italian cooking, and I came across a recipe that sounded good. Right then and there I decided I'd make it for my high school graduation party. I didn't know how to cook at all, but the meal turned out great. Yes, this was probably due to luck and good ingredients, but I think it also had a little to do with a confident spirit. From then on, I started cooking all kinds of things, some great, some terrible! (I once made fish and chips that were completely inedible and homemade aioli where I didn't peel the garlic cloves! Yikes is right...)  The other day I was at the farmer's market and bought a bunch of fresh asparagus and started contemplating what to do with it, when I remembered this old recipe and decided to revisit this meal again. The recipe turned out just as good as I remembered; which I like to think was due to a different confidence, one learned over years spent in the kitchen, prepping and executing. However, I know I don't know everything about cooking yet, I don't believe anyone ever can, for there is always something new to learn. So this summer I made a promise to myself to be more confident and experimental in the kitchen. I have a couple ideas, one of them being that I am going to try canning. The process intimidates me, (fear of botulism; hello East of Eden.....) but I hope to tackle the task with a bit of my old youthful fervor! How about you? What intimidates you in the kitchen? How did you try and overcome your culinary fears? What was the first meal you ever cooked?

Fettuccine with Asparagus
Adapted from "The Italian Collection" by Food & Wine Books
Serves 6
1 pound this asparagus
6-8 tablespoons unsalted butter
4 ounces prosciutto, thinly sliced and cut into thin strips
1 (14 ounce) can whole tomatoes, drained and then chopped. (I use Muir Glen Organic for quality flavor.)
1 pound fettuccine pasta
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1 teaspoon pepper

Snap the tough ends off asparagus and discard. Cut the fresh spears into 1 inch pieces. In a large pot of salted, boiling water, cook the asparagus just until tender, about 3 minutes. Drain and rinse in a colander, shocking them with cold water. (This stops the cooking process.)

In a large pot of salted, boiling water, cook pasta until al dente, usually 8-10 minutes, then drain. While pasta is cooking, in a large saute pan, melt 4-6 tablespoons of butter over medium low heat. Add the prosciutto and cook, stirring occasionally, about 3 minutes. Add the tomatoes, salt and pepper, turn the heat to medium and simmer until sauce is thickened, about 5 Minutes. Add asparagus and cook a minute or two more until heated through. Add sauce to pot with pasta, adding Parmesan and a tablespoon more butter. Season to taste with salt and pepper. It is important to mix pasta and sauce together for about 30 seconds as this ensures that all the flavors develop and that each piece of pasta is coated with sauce! Serve with a crisp white wine and enjoy!

Twitter

Admittedly Twitter intimidates me. However, I think it can be a great tool for sharing inspiration, ideas, and news for all things food related, so I joined. If you are on Twitter follow me @luluscocina and maybe you can help me figure out how this thing works too!

Vacations

Bodega Head

The past few weeks we have been fortunate enough to take in a couple little vacations, one to Bodega Bay/ West Sonoma/ San Francisco and the other to the Oregon Central Coast . When we have been home I have been making really healthy, easy dishes to try and counterbalance all the extra indulgences and imbibing we have been doing on our travels. With no new recipes to post, I thought I might share some of the places/treats/drinks we enjoyed during our getaways. I have to confess that by doing this post I am also satisfying my own desire to rehash my vacation food memories. Hopefully these memories will stay in my head a long while, because my only regret is that I didn't take more pictures of the food. The thing is, if I am truly enjoying my food, the last thing on my mind is to stop stuffing my face and whip out the camera.  When I am tempted to do this in a restaurant there is also the thought lingering in my mind that I don't ever want to be THAT girl. You know the type, the girl who whips out her camera and starts snapping away before she has even tasted the food, all with blogging, tweeting, facebooking, or  yelping in mind? In my book, nothing is more mood killing then when you are sitting there enjoying yourself and the flash of a Nikon goes off in your face. Some places food picture taking is acceptable, outdoor markets, most brewpubs are so noisy nobody really cares, and your own home. However there are some places where it is not acceptable behavior, for example, the Casino Bar in Bodega where we had one of our best meals; I would have been 86'd immediately had I whipped out my camera to document it. So although I can't leave you with a lot of "food porn" pictures,  I can post scenery ones, in hopes that this will entice you to try some of these places for your next getaway .....

Sonoma Coast:

Occidental, Ca

St. Theresa of Avila Church , Bodega, Ca

Ferry Plaza Market Building, San Francisco, Ca

Russian River Brewing Company, Santa Rosa, Ca- Our first stop on our way west to Bodega Bay. Don't go here for the food or atmosphere, go here for beer. A 16 beer taster? Sure, why not? "The River" has so many interesting and tasty beers on tap it is hard to choose a favorite, but mine was the Belgian brewed "Damnation", and the hubby's was the Sour Belgian "Redemption".

Spud Point Crab Company, Spud Point Marina, Bodega Bay, Ca- Two words: crab sandwich. This sandwich might actually be the best thing I ever ate. I even moaned out loud, and my table manners are better than that. Tons of pure crab, no fillers, lightly dressed in red pepper mayo, stuffed in between in two thin pieces of toasted french bread.....so perfect I had one two days in a row!

Gourmet Au Bay, Highway 1, Bodega Bay, Ca- This wine shop gets a mention, not for the excellence of their wines, (they were hit or miss) but for the location, cool "wine surfing" concept, and friendly owners. They have a lovely back deck where you can sit out over the bay and enjoy your wine.

Casino Bar & Grill, Highway 12, Bodega, Ca- Funky old saloon right next to the St. Theresa of Avila Church from Alfred Hitchcock's The Birds. On certain nights, talented chef Mark Malicki comes to the bar and cooks a set menu of his own creation. What you get is gourmet food at pauper's prices. On the night we visited, we ordered the Crab Cobb Salad, Fishermen's Clam Chowder (with clams in shell, and short ribs with potatoes and creamed spinach. Grand total? 30 bucks! The food draws in an ecclectic group, to our left were locals and bikers, to the right were ladies who lunch. Coors Light and white wine spritzers all mixed together! The bar owners are super welcoming, but be aware that this is a beer, wine, or straight up liquor establishment, don't go in expecting or wanting to order a specialty drink, there are no cocktail shakers or glasses in sight. The poor guy next to us made the mistake of ordering a gin martini and he got a shot glass with ice, gin poured over, and a martini olive on top! When in Rome........

Hog Island Oyster Company, Ferry Plaza Building, Embarcadero, San Francisco, Ca- The original Hog Island Oyster Farm is located in along Highway One in Tomales Bay, Ca. Picnicing outside eating oysters along the Pacific sounded wonderful, but I get easily carsick. Not wanting to upchuck the schucks so to speak, we decided it was best to visit their space in the Ferry Plaza building in San Francisco. There are an overwhelming array of food establishments in the Ferry Market, but I was extremely pleased with our meal at Hog Island Oyster Company. Sipping Pinot Grigio and slurping up fresh oysters while looking out over the bay was the perfect way to end our vacation.

Oregon Central Coast

Gleneden Beach, Oregon

I got a chance to spend Mother's Day weekend at the Oregon Coast with both my mom and grandma. Since my family lives in California, the last time I got to see them for Mother's Day was over ten years ago!  We prepared most of our meals at the beach house, prefering to lounge with a glass of wine and eat at our leisure, rather then rushing around trying to get everybody up and out the door before breakfast hours were over. This didn't mean that the food we ate wasn't special or restaurant worthy though, it was just simple. Breakfasts of fried eggs and thick cut Pendelton bacon, dinners of fettucine pesto, butter lettuce salad,  barbecued oysters, tri-tip, and shrimp cocktail, and bay shrimp melts with beer-steamed clams , we really took advanatage of Oregon's bounty and our time together. However, we did eat out a few times, and had a noteworthy lunch at these two places:

Tidal Raves Seafood Grill, Highway 101, Depoe Bay, Oregon- Tidal Raves holds a special place in my heart for a number of reasons, a major one being that I have had the chance to break bread here with many people I love. The food is always fresh, delicious, and reasonably priced. I also think this restaurant has the most spectacular dining view on the Oregon Coast, and I would even venture to say the entire state. I reccomend the calamari, pan fried oysters, and Seahawk Bread for appetizers, all of their outstanding soups (personal favorite: Smoked Salmon chowder), cioppino, and pan fried snapper topped with shrimp salsa over a potato/smoked salmon cake. For dessert, try their bread pudding with bourbon sauce, it is so so good!

J's Fish and Chips, Highway 101, Lincoln City, Oregon- A little hole in the wall in a rundown shopping center, it's not much to look at, but the place serves up great fish and homemade chips. The Fish is fresh, and the panko breading is crisp and not too thick, no soggy breading here! Try the combo basket or the super fresh halibut!

Random Food Finds
If there are two things that really get me excited it's good beer and cheese. Here are some from our trips that made me happy!

Beer:

Damnation, Russian River Brewing Company
Cappucino Stout, Lagunitas Brewing Company
Racer IPA , Bear Republic Brewing Company
Boont Amber Ale , Andersonville Brewing Company
Tsunami Stout, Pelican Brewery

Cheese:

Mt. Tam Triple Creme Brie, Cowgirl Creamery
Pt Reyes Blue, Point Reyes Cheese Company

Vintage Extra Sharp White Cheddar, Tillamook Cheese Company

Chicken with Tomatoes, Dried Apricots, and Garbanzos

This past March in the Pacific Northwest has been an especially soggy one. There (may) have been one whole day without raindrops but don't quote me on that. Now that April and spring have officially arrived I am hoping for a few more clear days, but I know the weather won't really be balmy until July. In Portland, summer and (gulp) bathing suit season come later then where I grew up in Central California, where it is definitely bikini time by Memorial Day. However, I'm okay with that this year especially after just having a baby. I need the extra time. So I've been trying to focus on meals that have lean proteins and healthy ingredients. You know a little less carbs and cheese, a little less (fat) action. This is particularly hard to do when one is in the middle of a cheeseburger obsession, but I try......

These ingredients sounded a little strange together at first, but they actually pair very nicely , creating a great balance of sweet and savory. This recipe is healthy, but doesn't sacrifice on flavor at all. Serve with a nutty couscous. If your grocery store carries them, get dried Turkish apricots from the bulk bins. I prefer their less sweet, jam like flavor over regular dried apricots.

Chicken with Tomatoes, Apricots, and Garbanzos
Adapted from Sunset Magazine
Serves 4
4 Boneless, skinless, chicken breasts
1 tablespoon olive oil
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/4 teaspoon cayenne pepper
1 tablespoon sugar
1 can diced tomatoes (15 oz)
1/3 cup chopped dried apricots (Turkish, if available)
3 garlic cloves, minced
1 can (15 oz) garbanzo beans, rinsed and drained
1/4 cup chopped Italian parsley
Kosher salt and pepper
Season chicken with salt and pepper. Heat olive oil in a large saute pan over medium high heat. Add cumin, coriander, and cayenne; cook 1 minute to heat spices, stirring constantly. Add chicken and cook until golden brown, about 3 minutes each side. Transfer chicken to a plate. Add tomatoes, apricots, sugar, and garlic to pan and stir. Bring to a boil, then reduce to a simmer, and return chicken to the pan. Cook, covered until chicken is heated through, about 10 minutes. Stir in garbanzos and parsley and cook until heated through.

BBQ Chicken Cheddar Burgers with Spicy Slaw

Cheeseburger. Cheeseburgers. That seems to be all I can think about these days. I finally know how Jimmy Buffett felt when he wrote his slightly annoying but catchy little ditty "Cheeseburger in Paradise." He was obviously in the middle of his own cheeseburger obsession and also probably really stoned, so maybe I don't Totally know how he felt, but I finally get this whole cheeseburger thing.

Born and raised in California, I was fortunate to be well accustomed to the whole In n Out burger phenomenon, but I was always more interested in their animal fries than their double doubles. I just was not a burger girl, ground beef really wasn't my thing . Maybe I had just never had a really good one? Maybe I just preferred having tri-tip at bbqs? Who knows, but thankfully (and not so thankfully to my wallet & waistline) I've had the privilege of tasting some delicious burgers in recent months, and this has turned me into an unabashed cheeseburger lover. Where I live in Portland, Oregon there seems to be a bit of a burger boom right now, which has only been aiding in my burger addiction. My ultimate favorite place to get a cheeseburger is at Lucy's Original food cart. My favorite menu options are the Messenger (blue cheese, apple butter, bacon, & arugula) and the Pineapple Express (cheddar, grilled pineapple, bacon, sriracha mayo, & peanut sauce). Insanely good. For a little finer dining, the burger at Tasty N Sons & Toro Bravo is top notch. If I'm in the Pearl, and in the mood for a more fast food type atmosphere, I also really like Little Big Burger (think perfectly cooked french fries spritzed with truffle oil!).

Have I made anyone hungry yet? Where are your "best" burger places? At home, what are your favorite special toppings or condiments?

BBQ Cheddar Chicken Burgers with Spicy Slaw
Adapted from Rachael Ray
I can't always go out for a burger, nor can I successfully recreate the above burgers at home. So when I am wanting cheeseburgers, I will usually make this version at home. The spicy slaw is really what makes this burger feel special. It would also work great on a french roll with some grilled chicken too, a la "bahn mi" style.

For the Spicy Slaw:

1 cup plain greek yogurt
1 tablespoon habanero hot sauce
1 lime, juiced
1/2 cup fresh cilantro leaves, chopped (if you don't like cilantro, substitute Italian parsley)
1/2 small red cabbage, halved, cored, and thinly sliced
1 red bell pepper, thinly sliced
In a bowl combine all ingredients and set aside. Season with salt and pepper.

For the burgers:

2 pounds ground chicken
1/2 cup bbq sauce
6 ounces sharp cheddar cheese, cut into tiny diced pieces
4 kaiser rolls or pub buns
In a bowl combine chicken, bbq sauce, cheese, and salt and pepper. mix together and divide mixture into 4 patties. They should be about 1 inch thick. Heat a non-stick skillet over medium high heat (electric skillets work great for this) Drizzle with olive oil if necessary to keep from sticking. Cook burgers about 7 minutes on each side until cooked through. Toast buns, top with burgers and spicy slaw!

Humble (Hangover) Biscuits

One Sunday morning we woke up feeling a little groggy after a particularly long game of Trivial Pursuit the night before and a little over indulgence with some Russian Imperial Stout..... (Aren't our Saturday nights exciting??)  I needed to find something hearty to fill our bellies with and I was out of bacon. Did you know that bacon cures everything? Really! It does! I decided to try this biscuit recipe off one of my favorite food blogs the Orangette. Molly Wizenberg's writing is so honest and thoughtful, if you haven't already done so, check her blog out! Like most recipes she posts these biscuits were delicious and super simple! They won't win any beauty awards, but it's the taste that counts! I have already taste tested them on my mom and good friends and they were a big hit all around. Serve with Jam!

Cream Biscuits
Makes 12

2 cups unbleached all-purpose flour
1 teaspoon TABLE salt
1 tablespoon baking powder
2 teaspoons sugar
1 1/4 to 1 1/2 cups heavy cream
4 tablespoons unsalted butter, melted

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or grease it really well. Mix the flour, salt, baking powder, and sugar in a large bowl with a fork. Slowly add about a cup of cream, stirring. Gather the dough together, when it starts to hold together it's ready to knead. If it feels shaggy, add a little more cream. Place the dough on a lightly floured surface and knead for about a minute. form the dough into a square about a 1/2 inch thick. With a knife, cut into 12 equal squares. Place on baking sheet and brush all biscuits with melted butter. Bake for 15 minutes.

Stir Fry Sauce

During the Lenten Season, it's hard for me to think of tasty meatless Friday night solutions. We have meatless dinners, plenty of nights without even thinking about it, so what is my problem during Lent?  It must be that whole "you shouldn't eat meat thing" that makes me want it! The minute I know I can't use certain ingredients to cook with, I get immediate writers block of the culinary kind, sending me into a panic mode, and before you know it, I am reaching for the fish sticks in the freezer case of my grocery store. Um, yikes is right. Then I feel like a really horrible mother because what exactly am I teaching my daughter? Certainly not any type of problem solving, or creativity,  most certainly not that fish should taste like fish and last but not least "there go all my Top Chef dreams! Do you see how I can go from zero to sixty (in my head) sometimes with very little provocation? Yeah I know, I'm working on that whole "chill out" thing.....Thank goodness I have this tasty little sauce to fall back on, making many nights a lot easier, not just Fridays and helping to eliminate the mommy guilt.....

This sauce is wonderful with shrimp, chicken, tofu, or just veggies!

Stir Fry Sauce:

6 tablespoons soy sauce (I recommend Yamasa)
4 teaspoons sugar
2 teaspoons sriracha hot sauce
2 teaspoons cornstarch
2 tablespoons water

In a small bowl mix together the cornstarch and water until smooth. then add the other ingredients and mix together well. Set aside.

For Stir fry:

1-2 pounds sliced, chopped vegetables. (Bok Choy, Red Bell Pepper, Cabbage, Broccoli, Carrot, Snap Peas)
3/4 pounds peeled and deveined shrimp
( 3/4 pound firm tofu or 1 pound chopped chicken breasts)
1 tablespoon sesame oil
In a wok or large skillet heat sesame oil over medium high heat. Add shrimp. Add vegetables. Cook 4-5 minutes until about done. Add stir fry sauce and continue cooking until heated. Serve with rice!

Lasagna with Chicken Italian Sausage & Spinach

I'd like to sit here and pretend that we always have a big Sunday meal, with five choices of sides, three of which are freshly cooked vegetables, but most Sunday nights that is not even close to reality. Sundays around here are family days, which means depending on our moods and the season we can usually be found doing one of these activities or a combination of: sleeping in, cooking a big breakfast, going to church, gardening, watching football, going for a Sunday drive, a long walk, doing puzzles and reading with our girls. Sundays pass too quickly, and by evening I am feeling rather lazy in regards to dinner.  But some Sundays, when I have been extra organized with my time and my shopping list, I can put out a meal worthy of a Sunday dinner, family style........

Don't be afraid of lasagna, it's not as time consuming or as complicated as you might think. This whole meal from start to finish only took me a little over an hour, and more than half of that is just cooking time. A really great tip I got from watching an episode of The Barefoot Contessa (Ina Garten) is to put your uncooked lasagna noodles in a bowl of piping hot tap water for 20 minutes, then drain. The lasagna noodles end up perfectly par boiled without the hassle of actually par boiling!

Lasagna with Chicken Italian Sausage and Spinach
Serves 6-8

1 pound sweet Italian chicken sausage (casings removed)
1 10 oz bag spinach
2 28 oz cans crushed tomatoes
1 6 oz can tomato paste
3 tsp italian seasoning (seperated)
1 yellow onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
20 oz Ricotta
8 oz Lasagna noodles (1/2 package)
12 oz FRESH Mozzarella (cut in thin slices)
1 cup Parmesan
1 egg
salt and pepper

Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes, season with salt and pepper.  Add garlic, cooking until fragrant about a minute. Add sausage cooking until browned, about 8-10 minutes. Add spinach in batches until wilted. Season with salt and pepper. Add crushed tomatoes, tomato paste, and 1 1/2 teaspoons Italian seasoning. Simmer 20 minutes.

While sauce is simmering, preheat oven to 400 degrees. Put lasagna noodles in bowl and pour the hottest tap water over them. Let sit 20 minutes, then drain. In a medium bowl combine Ricotta, Parmesan, egg, and 1 1/2 teaspoons Italian seasoning, 1/2 tsp salt and pepper. The only good way to do this is by using your hands! Set aside.

In a 13x9x2 baking dish, spread 1/3 of the red sauce on the bottom of baking dish. Then layer half the pasta noodles. On top of that half the Mozzarella, then half the Ricotta mixture. After that 1/3 more of the sauce, rest of the pasta, then the rest of the Mozzarella, followed by the Ricotta mixture, then the last 1/3 of the sauce. Bake for 35 minutes or until hot and bubbly. Serve with salad, and like all lasagna the leftovers taste even better!

Special French Bread

Special French Bread

This bread will make you fat. (If you eat it every night.) So use your judgment and only fix it for special occasions.

1 loaf Sourdough or French bread
1/2 cup sour cream
1 stick unsalted butter (room temperature)
2 cloves garlic, pressed or crushed
Parmesan cheese
pinch of pepper
Preheat oven to 400 degrees.

Mix sourcream, butter, garlic and pepper in a bowl. Spread on two halves of bread evenly. Sprinkle with Parmesan cheese. Bake @ 400 degrees until golden and bubbly about 10 minutes. Let cool slightly then slice and serve!

Vacation

I am so so excited to say that we are planning a small but much needed (childless) vacation to the Sonoma Coast (lodging in Bodega Bay). We hold Mendocino (and it's county line) near and dear to our hearts, but this time we wanted to take the road less traveled, and that road was to Bodega Bay. My husband's ideal vacation differs from mine and generally includes a comfy bed, room with a view, ESPN, and laying around enjoying all those things. My ideal vacation includes all of ,the above but I also have to incorporate my type A and ADD into all that...(do those two even go together???) I happen to think they do, meaning we are going to do everything the Hubs wants to do BUT also check out the best food, restaurants, shops, and markets, wineries, and breweries around and also enjoy the scenery, ie; eat, drink and be lazy! So far I have on my must stops : Lagunitas Brewery, Russian River Brewing, Andy's Produce Market, Casino Bar and Grill, Sonoma Coast Fish Bank, Barley & Hops Tavern, and Gourmet au Bay. Does anybody have any tips or suggestions in this neck of the woods??? Our last vacation alone was 4 years ago when I was pregnant with Sofia, so we are long overdue, and really needing this one! Until then, I'll be dreaming of this view.......

Cream of Asparagus Soup with Applewood Smoked Bacon

The best meal I've had in my life (so far) was in Reims, France, at a restaurant called Le Continental. I hadn't researched the place, heard of the place, nothing. By luck and lack of patience, (not wanting to wait in the long line at the restaurant next door) I just wandered in. Only 18 and a bit naive, I could have cared less about being in Reims and didn't expect much. To me, it was just a stop on the way to grand old Paris. It was New Year's Eve, I was hungry and they had a table, that was good enough. When walking into the dining room I was actually feeling disappointed because the sign outside only had 2 stars (I didn't realize they were Michelin stars, I had been accustomed to my mom's AAA guides where only 2 stars meant sort of sh**ty in American standards.) The waiter took full advantage of the fact that I didn't speak a lick of French and shortly thereafter I was served duck pate on raisin toasts, a dozen oysters, salad with champagne vinaigrette and fromage blanc, poached lobster tail sauteed in a mushroom champagne sauce, fillet of beef smothered in some other mushroom sauce followed by a course of cheeses that I am ashamed to say I can not recall the name of a single one, except for the fact that they were utterly delicious. It wasn't until my return home that I actually read a guidebook and realized that Reims was in the heart of Champagne country in France. Talk about traveling blind..........

The magical thing about traveling blind is that it can lead to what I like to call "stumbleuponedness" (I know, that's not an actual word, thank you.) The stumbleduponess factor is quite often the most memorable thing about traveling. When you stumble upon something truly special, you get that wonderful feeling of the excitement of discovery combined with comfort and happiness, because you swear it seems like you've been waiting to find that spot your whole life and then wa-la! there it is. For instance I will never forget getting lost in a maze of medieval streets on a snowy day in Marburg Germany and stumbling my way into a bowl of creamy asparagus soup. I could have sat there forever in that cafe, my bowl of soup, my little miniature coca cola bottle, people watching, wondering if I was going to miss my train but not wanting to leave that place.

The funny thing about food memories is that sometimes they don't surface again for a very long time, years actually. It was in fact exactly 10 years later when my asparagus soup food memory overtook me and man, oh man, I just had to have some. I don't know if this recipe is similar or resembles anything like the soup I had in that Marburg cafe, but when I fix it, it warms me right up and takes me back to a simpler time when I didn't have any agenda but escaping the snowfall.

Cream of Asparagus Soup with Applewood Smoked Bacon
Serves 4

8 oz Applewood Smoked Bacon, chopped
1 Bunch asparagus (roughly 1 lb) cut into 2 inch pieces
1 Yellow onion, chopped
2 Garlic cloves (kept whole)
4 Cups chicken stock
1/2 cup Heavy Cream
Salt and pepper
In a large soup pot over medium heat, cook bacon until crisp. When bacon is crisp, remove from pot and set aside to cool on paper towels. In the same pot, saute onion and garlic cloves in leftover bacon grease until onion is soft, about 5 minutes. Add asparagus and saute until tender, about 5 minutes more. Season with salt and pepper.  Add chicken stock, increase the heat, bringing the soup to a boil. Simmer (not boil) soup for 30 minutes. Stir in cream. Using an immersion blender (or regular blender, but be careful it's hot!) Puree soup. Season with salt and pepper. Top soup with bacon pieces. Serve with hot buttered sourdough bread!

Bacon "crisping"

Asparagus, onion, & garlic sauteing!

Show Some Love: Oven Roasted Dungeness Crab & Chocolate Fondue

I have a confession to make. I am not a fan of Valentine's Day. Sure, I have a taste for conversation hearts like everyone else, but other than that I'm just not into it. Where does all this scroogy cynicism come from? Well, in my mind, Valentine's Day might as well change it's name to Anxiety Day, based off my angst ridden collage of Valentine memories.  Memories of early grade school crisis's of choosing the perfect Garfield valentine for my crush,  awful Valentine's dances in high school (which really only served the purpose of confirming, yes, yes, I'm breaking up with him),  getting sent roses in college from that stalkerish guy in history class,  that jerk who forgot about Valentine's Day, all the way to those anti-Valentine's Day man bashing sessions you have with your girlfriends (they only leave you feeling like the pettier sex, because once again you've wasted your entire evening talking about them). And what about worst of all when you are just starting to date someone and V Day rears it's ugly head? You look everywhere but you just can't find a card that says " I might like you a little bit, but I'm not crazy in love with you yet, so don't go getting any ideas." Hallmark doesn't make that one, but they really should. Then when you are in a relationship those dreaded Valentine's Days spent at work where your heart jumps a little every time the UPS guy walks in? And you told your man, not to waste his money on flowers, they die, etc, etc, but you didn't mean it, did you? (Men, we never really mean that. Seriously we don't.) Then the Valentine's day you realize you have your good man because he sent you the perfect bouquet of non-roses in your favorite flower color, with no trace of baby's breath in sight, and it was just slightly (but significantly) bigger than all the other girl's bouquets? Then it hits you that you have spent your whole entire day waiting to be sad, mad, happy, or worst of all disappointed. All in the name of love and chocolates?? What other holiday causes so much turmoil, make-ups and break-ups?(The holidays you spend too much time with your family don't count....) Do you see how awful my attitude is? Atrocious. Just terrible.

At least it was until the other day. The other day I was helping my 3 year old stuff her cute "Disney Princess" valentines when she asked me "Mommy, what is Valentine's Day?" I was about to launch into the history of St.Valentine, the Emperor Claudius and Victorian greeting cards, but instead I told her "Valentines Day is a day where we tell the people we love, we love them." In that moment, I knew what I just said wasn't the normally contrived answer used to placate my curious child, it was the truth. I started thinking of the good Valentine memories, like when my dad used to bring my little sister and I teddy bears and flowers, making us feel so very special. Life has come full circle and now and I have two little girls of my own and the opportunity to show them that same love. I started thinking about the past Valentine's Days spent with my husband, and all the future ones to look forward to. I thought about the fact that while the main gift may change, he can always be counted on to bring home a good bottle of red wine and some dark chocolate. Now who wouldn't want to be able to circle a date on the calendar every year and say to themselves "today I am going to get some wine and chocolate!" I mean, that is pretty cool right?

The truth is Valentine's Day is about love and the celebration of that love. Your "true love", your dog, your grandbabies, your best friend, it doesn't matter who is on the receiving end of that love, the point is you are just supposed to show them love. You can show them that love with cut out paper hearts, two dozen roses, or simply by telling them. The only point is to express your love, the vehicle in which you do it in really doesn't matter. Sometimes it seems like there is hardly enough love to make the world go round, so WHY NOT celebrate a day that is specifically designed to be about love?  I have given myself a major attitude adjustment. Now give yourself one too. Go spread the love.

Oven Roasted Dungeness Crab with Fresh Herbs & Lemon
Serves 2
This recipe is so delicious! I always make this during Dungeness Crab season (December-March) for either birthdays or Valentines Day.

6 ounces unsalted butter (divided into 4 oz and 2 oz pieces)
1/4 cup good olive oil
Habenero hot sauce to taste (I use a tablespoon)
3 garlic cloves, minced
3 Tablespoons shallots, minced
2 cooked, cleaned Dungeness crabs*
6 Tablespoons fresh herbs, chopped (I used tarragon and parsley, but you could use thyme, cilantro, arugula)
1 Large lemon, juiced and zested
3/4 cup Riesling, Gewurztraminer, or Champagne
Salt & pepper

* Buy the freshest crab possible, preferably live, have the fishmonger kill and back crabs for you. Cook within 4 hours. To cook, boil in salted water for 17 minutes. Drain in colander. If buying crab already cooked, make sure crabs are not missing any legs, as this is a sign crabs are not fresh. The crabs with the biggest legs have the most meat.

Preheat oven to 500 degrees.

Rinse crabs. Crack the legs from the cooked crab and section the breasts. Melt 4 ounces of the unsalted butter and the olive oil over medium heat in a large ovenproof saute pan or deep skillet. Add garlic and shallots and saute until translucent, about 2 minutes. Stir in hot sauce to taste.  Add crabs, season with salt and pepper and stir, sauteing for another minute or two. Add 4 tablespoons of the chopped herbs and half of the lemon zest. Stir.

Transfer the pan to the oven and roast for 10-12 minutes. (Stir once halfway through.) Remove pan from oven and transfer crab to a big platter. Cover crab and keep warm. Put saute pan back over medium heat and add lemon juice and Riesling. Increase the heat to medium high and bring mixture to a boil. Reduce by half (about 4 minutes). Stir in 2 ounces reserved butter. Pour sauce over crabs and sprinkle with 2 tablespoons of herbs and rest of lemon zest. Serve immediately with sourdough bread!


Chocolate Fondue

8 ounces chopped semi-sweet chocolate (60% cacao) (Try Trader Joe's chocolate baking disks)
1 Cup heavy cream
1 Tablespoon unsalted butter
1 Tablespoon Cabernet, Syrah, or Zinfandel

Dipping ideas:
Strawberries
Bananas
Brownies
Pound Cake
Cheesecake

In a medium saucepan, over medium low heat melt chocolate, butter, and cream. Stir until smooth. Add wine and stir again. Transfer to a fondue pot with a flame going underneath. Serve with dipping items, enjoy!

Happy Valentine's Day! Don't worry, it's cranberry juice!

Ramen

Trying to knock myself out of the winter doldrums, I have been on a big Asian food kick lately, craving Thai curries, fusion stir fries, and Japanese Ramen.  I used to be afraid of cooking any type of Asian food, but as with any cuisine that is foreign to you, all that is needed is a little research. Like all cooking, once you familiarize yourself with key flavor combinations and ingredients, it's actually pretty easy.  There is also the added reward of satisfying your taste buds at home, rather than going out to eat, which isn't always plausible with 2 children, especially if you have a 3 year old with a taste for sushi. !$$$$!

I struggled with wanting to call this post " Semi-Homemade Ramen" but decided against it because I really can't stand that particular food network show. I'm sure Sandra Lee is a nice enough person but her tacky kitsch decorating that goes along with every single one of her blue cocktails topped with shredded coconut meals really creeps me out..... However, the truth of the matter is that this ramen is not the "authentic" ramen you would get from a Japanese chef. I don't make my own noodles, and my broth isn't homemade dashi, however I think it still tastes better than other versions I've had in a few restaurants (that will remain unmentioned) around town. 

Locally, I like to shop for Asian ingredients at Uwajimaya. However, you can find all these ingredients in any well stocked market. The great thing about cooking Asian style food is that once you load your pantry up with a few essential ingredients, they'll last you a long time. An important ingredient in Asian cooking is actually sesame oil, just a little goes a long way in developing lots of flavor. Make sure to use sesame oil in your stir fries too, rather than vegetable oil, it makes such a difference!

Udon Noodles, Chili Garlic Sauce, &  Ginger

This ramen is pretty inexpensive, costing around 5 dollars to make. But if you are anything like my husband you are probably thinking to yourself "What, the Ramen I made in college only cost 15 cents!" Of course this tastes so much better, but besides all that do you really want to eat the way you ate in college??

Ramen
Serves 2-3

1 Tablespoon pure sesame oil
2 Garlic cloves, minced fine
1 Tablespoon ginger, minced fine
1/2 Tablespoon Thai chili garlic paste
4-5 Cremini mushrooms, sliced thin
4 cups low sodium chicken broth or vegetable broth
1 package original flavor Udon noodles, plus seasoning packet
2 eggs

Note about ingredients: I love my ramen extra spicy, so I actually add a whole tablespoon chili garlic paste, but only do this if you like a lot of spice. If you prefer no spice, just omit the chili garlic paste all together!

In a large soup pot heat the sesame oil over medium heat. Add garlic, ginger, and chili paste, mix together until fragrant, about 1 minute. Add mushrooms, cook another minute or two more. Add your broth and bring to a slow boil. When water is boiling, add noodles and udon seasoning packet, stir. Add eggs, dropping in one at a time. (you are basically poaching the egg in the broth). Let everything cook about 2 minutes. Remove from heat and serve immediately!

And on a completely unrelated note, meet my Eva, the newest addition to our clan. Isn't she cute?

Best Appetizer Ever: Prosciutto, Pear , & Cambozola Bruschetta

When we used to live in Eugene, I would take a few cooking lessons at Cooks, Pots & Tabletops.  The owners Kathy and Keith are a charming couple who really put a lot of thought into their store and have a wide variety of quality chefs and instructors from around the country that come to teach cooking sessions. Some of my favorite classes to take were the ones put on by Denise Marshall,  who owns The Last Bite Cooking School in Eagle Point, Oregon. I was fortunate enough to take 2 classes from her and everything she prepared, was simple but oh so delicious. I hope someday I can take a class or culinary weekend from her down in Eagle Point (hint, hint, hubster...) One evening she did a whole class on pears and that is where I learned this gem of a recipe. Every time I make these they are a huge hit. Which for me, means there are never any left, no matter how many you make and people are literally licking their fingers! To make these vegetarian, just leave off the prosciutto, they will still be amazing!

The ingredient that ties the whole appetizer together is the balsamic reduction. Do not leave it out!!! To save yourself the step of the balsamic reduction, I would suggest investing in a bottle of Napa Valley Naturals Organic Balsamic Vinegar. This Balsamic is only 4% acidity, and so sweet enough to serve by itself without a reduction. We go through a lot of this in our house, as a dip for bread and drizzled over pizza. Otherwise, just follow the steps for the balsamic reduction and keep it on hand in a squeeze bottle. You won't be sorry, this stuff is like candy.

Napa Valley Naturals Grand Reserve Balsamic Vinegar

Don't think you have to wait to entertain to make these, I often will just serve these for dinner with a salad. This dish is also super wine friendly and would pair well with many reds and whites. I would suggest a fruit forward Cabernet or a Pinot Grigio.

Prosciutto, Pear, & Cambozola Bruschetta
Serves 6 as an appetizer

1 Cup good balsamic vinegar (6% acidity)
6 slices country style or french bread cut about 1/2 inch thick
12 slices prosciutto (domestic is fine to use in this case)
1 wedge Cambozola cheese cut into 12 slices (about 8 ozs)
1 Pear, cut in half, cored, and cut into 1/4 inch slices

Note about ingredients:
Make sure your pair is ripe, but still a little firm. I like to use a D'anjou pear for this recipe, but have also had success using Bosc. Bartletts can be a little too grainy for this recipe. Cambozola cheese is a hybrid cheese that is half camembert, half gorgonzola. I have found the best prices on Cambozola at Trader Joe's and Costco.
Place the balsamic vinegar in a small saucepan over medium heat and reduce down to a 1/4 cup. Take off heat and cool completely. Put into a squeeze bottle or small bowl until ready to use. If you are using the Napa Valley Naturals Balsamic, SKIP THIS STEP!

Preheat oven to 400 degrees.

Place bread slices on a baking sheet and bake for 5 minutes or until lightly toasted.  Cut each toasted bread slice in half (to make 12 brushcetta.) This step can be done ahead of time and the rest assembled when the guests arrive. Place one slice of prosciutto on each half, folding to fit. Top the prosciutto with a slice of Cambozola and top the Cambozola with 2 slices of pear. Place back on baking sheet and bake in oven just until cheese melts and prosciutto begins to crisp, about 4-5 minutes.  Remove from oven, and drizzle with 3-4 drops of the balsamic reduction. Serve immediately and let the finger licking begin!

Cioppino

Hello? Is anybody still reading me? Probably not, and that's understandable. It has been about 15 months since my last blog entry. No, I didn't go to rehab, to prison, or stop eating, though that seems to be pretty fashionable these days. I was pregnant, we moved, and then we welcomed our little blessing into our new home. So now that I am no longer sleep deprived or wine deprived, I'm back. But I didn't want to come back and start off with just "any" blog. I wanted an "amazing" dish, and that dish would be cioppino.

I'm not sure if cioppino is my absolute favorite dinner or not, but it will definitley be involved in my last meal (when i'm 103, of course) right next to the BLT on sourdough and chocolate shake.
This is my grandma's cioppino. She makes it every Christmas and Christmas just isn't the same without it. One year I couldn't make it down to California for Christmas, and I was also on bedrest and couldn't cook, so my sister made it for us; that way we still felt like we had a little bit of Grandma on Christmas. Jon (my hubby) looks forward to this every Christmas now too, and I love seeing the excitement on everybody's faces as the cioppino is about to be served. It's not just food that ties us together, but the traditions that go with it. My grandma knows this better than anybody. She is one smart lady.

My grandma turns 70 on Groundhog's Day, but you wouldn't know it. She even text messages. Now how many people have a grandma that texts? Yep, she's that cool. My grandma is the best cook I know, she just understands flavor and even makes leftovers taste like a gourmet meal. When I think of a woman with great character that I love and admire the most, I think of my Grandma. My cousins, sister and I are all convinced that we are each her favorite, arguing over our lists of reasons why. We all fervently believe that we are the favorite, because she makes us all individually feel that way. Now that's one good grandma.

Happy 70th Birthday Grandma Londa !!
This is P & G. After 53 years, a picture of my grandma without my papa is next to impossible to find.

Now go make this cioppino. This recipe can be easily doubled, or tripled, just make sure you have a big stock pot. This recipe is also best when served to all your "favorite" people.

Cioppino (Serves 6)
Note: Use a big soup/stock pot. Use whatever fresh fish and shellfish you like. Sometimes my grandma adds clams and mussels and sometimes she just uses shrimp, fish, and crab. Lots of crab.

1/4 cup good olive oil
2 garlic cloves, minced
1 large onion, finely chopped
1 red or green pepper, finely chopped
1 28 ounce can stewed tomatoes, chopped up
2 cups tomato juice or clamato (if you like it spicy, use 1/2 tj, 1/2 spicy clamato)
2 cups dry red wine (decent)
1 bay leaf
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp lemon pepper
2 tsp salt (or to taste)
16-24 clams/mussels or both in shells
1 large halibut, rockfish, or snapper steak or thick fillet (skinned and boned)
1 large dungeness crab in shell
1 lb sliced fresh musrooms

Lemon wedges for serving
Hot, buttered sourdough bread


Heat oil in pot over medium heat. Saute peppers, onions, and garlic, about 5 minutes. Add tomatoes, liquids and seasonings. cook covered, for one hour. Remove bay leaf. Refrigerate until shortly before serving time. (I like to do this the night before, it lets all the flavors meld.) Devein and shell shrimp (keeping tails on). Clean, clams and mussels in salt water, rinsing several times to get rid of grit.) Remove crab legs, break body into sections, save any loose body meat. Cube fish into 1-2 inch pieces. Twenty minutes before serving time bring tomato mixture to a boil and add mushrooms; simmer 10 minutes. Add Crab and shellfish, simmer 10 minutes, then add shrimp and fish. When shrimp curl up and clams all open, cioppino is done! (Discard any unopened shells) Serve with lemon wedges, and hot sourdough bread!