Nectar & Light

chocolate is a cure all.  it heals, it soothes, it does not judge - it simply makes everything better.  i have been spending a lot of time in the kitchen over the last few weeks and somehow, some way - i keep coming back to chocolate.  it has been a stressful year - a good year - but one that has been overwhelming in every sense.  my heart has felt as heavy as it has light and baking is something that has always healed my soul and pacified the quakes of pressure i place upon myself.  i can say i don't know where those fault lines begin and end - but i do.  when i am honest with myself, i know that i sometimes place too much weight on things that in the end, truly do not matter.  balance is what i need, balance is what i crave.  and developing recipes seems to grant me that much need equilibrium - i can create while still tending to my family - balance.  so... to help heal the soul... 

double chocolate almond biscotti:

~ 1 c. sugar

~ 1/2 c. unsweetened cocoa

~ 1/2. oil

~ 2 eggs

~ 1 T almond extract

~ 1/4. t salt

~ 1 1/2 t. baking powder

~ 2 c. flour

~ 1 1/2 c. semi-sweet chocolate chips

~ 1 c. sliced almonds {toasted}

preheat oven to 350.  whisk sugar, cocoa, oil, eggs and almond extract together until fully incorporated.  in another bowl, sift the flour, baking powder and salt together.  using a food processor {or by hand - finely chop} - process the chocolate for about 1 minute.  add the flour to the sugar and oil mixture and mix thoroughly - incorporate the chocolate and the almonds - it is a rather stiff dough so be sure everything is mixed completely.  transfer the dough to a prepared baking sheet and form into a long log - about 10-12 inches long and 3-4 inches wide.  bake for 25 minutes.  pull from the oven and let cool for 20 minutes - turning the oven down to 325..  remove from the baking sheet to a cutting board and very carefully cut the cookie into slices.  transfer each slice back to the baking sheet.  bake for 8 minutes then pull from the oven and let cool for 10 minutes.  flip each of the biscotti over and bake an additional 7 minutes.  they are especially good dunked in chai, cappuccino or a cold glass of milk.

xoox~jla

another quiet weekend... they are quickly becoming my favorite kind.  the fireplace glowed for two days and the sofa was covered in blankets - the girls enjoying 'snow white' for the first time - captivated.  i spent a lot of time under those same blankets... and in the kitchen.  listening to the beatles and concocting new recipes to share with both my family... and you.

scotch ale, pumpkin & pork stew

{this is another slow cooked stew - cooking all day and filling your home with scents of the season}

~ 2-3 lbs. pork loin

~ 4 c. chicken broth

~ 1 bottle of a good scotch ale {we love burning skye -from a local micro brew}

~ 1 c. water

~ 1 5 oz. pumpkin puree

~ 4 T butter

~ 1 c. sliced carrots

~ 1/2 sliced red onion

~ 1/2 t. cinnamon

~ 1/4 t. cloves

~ 1/4 t. nutmeg

~ 3/4 c. heavy cream

~ salt & pepper to taste

turn the slow cooker to 'high'.  add the beer, broth and water - then the pork loin.  cook for 3-4 hours until the meat begins to fall apart.  take chunks of the pork out and break into bite size pieces and then return to the pot.  add the pumpkin and spices.  in a pan on the stove, melt the butter and toss in the carrots and onions - lightly salt and pepper.  cook until they just become soft then add this to the stew pot.  stir the stew and cover - cook another hour.  add the heavy cream and cook another hour.  turn the soup to warm and serve when ready.  i sliced a thick baguette, buttered the slices and sprinkled them with sugar and cinnamon to soak up the broth...

and for dessert, a chocolate-cinnamon mousse pie:

~ pie crust {recipe here}

~ 10 oz. semi-sweet chocolate

~ 6 egg yolks

~ 6 egg whites

~ 1/2 c. sugar

~ 1 t. vanilla

~ 1/2 t. cinnamon

~ 1/4 t. cloves

preheat the oven to 350.  roll out the pie crust and shape into a buttered pie pan.  using a fork, poke holes on the bottom of the crust so the crust itself does not rise too much during baking.  bake for 20 minutes or until it turns a very pale gold color. set aside and let cool completely.   separate your eggs - the yolks in one bowl, the whites in another - larger bowl.  add 1/4 c. sugar, cinnamon, cloves and the vanilla to the yolks and whisk until they begin to pale slightly.  set aside.  either in a double boiler or microwave, melt the chocolate - this is quite easy in the microwave - but only heat for 30-45 seconds then stir until the chocolate has completely melted.  add about 1/3 of the chocolate mixture to the yolk mixture and whisk until fully incorporated - continue this until all of the chocolate is mixed into the yolks.  then begin to whip the whites and remaining 1/4 c. sugar together until stiff peaks form - watch this carefully as you do not want to over whip the whites.  working in small batches, begin to very gently fold the chocolate mixture into the whites - very slowly and gently - until you have a light, fluffy mousse.  pour into the cooled pie crust and transfer to the fridge.  it should set up for at least two hours before you cut into the pie.  top with whipped cream spiked with your favorite liquor for the perfect autumn dessert...

** PLEASE NOTE:  the mousse recipe calls for raw eggs - if you have any concerns about the consumption of uncooked eggs, do not make this recipe. **

xoox~jla

when the chill bites through the air with such force that we take refuge under the warmth of blankets and the glow of a fire, i know that it is soup weather.  this soup came together quite by accident - leftovers finding their way to the party - but the flavors are intense and will satisfy you on the most blustery of eves.

the first soup:

~ 4 c. chicken stock

~ 1  c. water

~ 1/2 c. dry sherry

~ 1 pint of heavy cream

~ 5 boneless, skinless chicken breasts

~ 4 oz. cream cheese

~ 4 oz. tomato paste

~ 1 c. shredded cheddar cheese

~ 1 c. cooked broccoli

~ 1 c. cooked sweet corn

~ 1 c. leftover penne {any leftover pasta will work - or you can make it for the soup - or skip it}

~ salt and pepper to taste

*because my life is crazy - my favorite way to make soups is in the crock pot where i can throw things in and let the flavors intensify throughout the day {i.e. kind of forget about it until dinner time}...

set the slow cooker on high.  add broth, water, sherry and chicken to the pot and cover - let cook for at least 3 hours - until the chicken is thoroughly cooked.  pull the chicken out and cut into bite-size pieces - place back into the pot.  add the tomato paste, cream cheese and cheese and stir until they are thoroughly incorporated.  let cook on low for another hour and add remaining ingredients - whisking in the cream.  let cook for additional 30 minutes.  the soup is ready to serve or you can leave it in the pot on warm for an hour or two.  a great side:  spread goat cheese on a thick slice of crusty french bread and place under the broiler for a minute - then sprinkle with pepper.

xoox~jla

now that all of the business for the week is out of the way, let's get down to what really matters - pie.  last weekend i made the first pie of the season.  it was made an even easier task as i already had pie crust in the freezer.  and while i love to add my own twists to recipes - i have faithfully followed this recipes for years.  and to tell you the truth, i have yet to enjoy a better pumpkin pie.  yes, there are wonderful things you can add to the base of the pie - like chocolate or cream cheese - or to the batter - pecans or butterscotch chips come to mind - but in this case i prefer the classic-never-disappoints pumpkin pie recipe as found on the back of libby's canned pumpkin.  seriously the best.  ever.

libby's famous pumpkin pie:

~ unbaked pie crust {use your own recipe or find mine here}

~ 3/4 c. sugar

~ 1/2 t. salt

~ 1 t. ground cinnamon

~ 1/2 t. ground ginger

~ 1/4 t. ground cloves

~ 2 large eggs

~ 1 can of pure pumpkin

~ 1 can evaporated milk

preheat the oven to 425.  prepare your pie dish and crust.

mix sugar, salt and spices in a small bowl.  in another bowl - whisk the eggs - then beat in the pumpkin - add the spices - then slowly add the evaporated milk.  pour batter into prepared pie shell.

bake at 425 for 15 minutes - then turn the oven down to 350 and bake an additional 40-50 minutes or until an inserted knife comes out clean.  let cool for two hours - then top with whip cream and serve or refrigerate.

and i love to whip my own cream:

~ 1 c. heavy whipping cream

~ 1/4 c. sugar

~ 1 t. vanilla

whip until light peaks form.

tomorrow - our first soup of the season - happy autumn!

xoox~jla

hello friends.  i hope your week has been full of laughter and love.  i need some time.  some time to breath, some time to step back and reflect; some time to be.  there is so much i have been wanting to say about this little break - but as i sit here - i am at a loss.  things are good - but there are some matters that need my full attention right now.  thank you for your supportive and heartfelt comments - i read and reflect on every single one.  i am hoping to return towards the end of october with energy anew and the holiday shop.  in the meantime, be well and i leave you with a little love...

zucchini bread:

{from my good friend and neighbor kim - i make it every september now - LOVE it!}

~ 3 c. flour

~ 2 t. cinnamon

~ 1 t. baking soda

~ 1/2 t. baking powder

~ 1/2 t. salt

~ 1/2 t.  nutmeg

~ 2 c. sugar

~ 2 c. finely shredded zucchini {peeled and seeded}

~ 1/2 c. cooking oil

~ 2 eggs

use a non-stick spray to coat 2 loaf pans and pre-heat the oven to 350.  in one bowl, combine flour, cinnamon, baking soda, baking powder, salt and nutmeg - set aside.  in another bowl, combine sugar, zucchini, cooking oil and eggs.  slowly add flour mixture and stir until moistened but still lumpy.  divide the better between loaf pans and bake 50-60 minutes or until an inserted toothpick comes out clean.

* especially good lightly toasted with butter in the morning for breakfast...

some things i am loving:

~ the canon;

~ emergence;

~ the lovemakers;

~ drug rug;

~ lightning dust;

~ sid vintage;

~ gemma redux;

~ serpentine mineralis;

~ eddie borgo;

~ and marcello, peter and steve.

xoox~jla

p.s. but you might hear the occasional tweet over the next month...

good morning.  as i write this morning, i sit at my dining room table, a steaming cappuccino to my right - the cool, mist of a breeze billowing my sheer curtains about the room as if a dancing to the music of the rainfall.  i love rainy mornings.  i love the grey that pushes it's way across the sky - an envelope of comfort - and the sound - oh the sound of rain - the incantations of the great mother as she nourishes the earth...

we have had such a lovely, cool summer and more rain than i can remember - as such, we have had a beautiful bounty of certain greens in our garden.  handfuls, potfuls - of basil.  one of my favorite things to do with basil is make pesto.  it is something we love to eat throughout the year and in so many ways... i love, love, love to mix it with mayonnaise and use it as a spread on melts and sandwiches {like the open face egg sandwich above} - add a bit more olive oil to it and toss it with pasta or roll chicken in it, then breadcrumbs and bake it - it is incredibly versatile and versatility works for me right now - so very much.

note* we prefer a very rustic pesto - feel free to use the traditional pine nuts as opposed to the walnuts if you like.

pesto:

~ 4 c. fresh basil leaves {rinsed and patted dry}

~ 1 c. raw walnuts

~ 2 cloves of garlic {if you are sensitive to garlic - adjust accordingly}

~ 1/2 t. salt

~ 1/4 t. pepper

~ 1 c. pecorino 

~ 2T. olive oil

add the basil leaves to the food processor and process until finely chopped.  add walnuts and process.  add remaining ingredients {except olive oil} and process until throughly combined.  while the processor is still running pour the olive oil through the opening in the top and continue to mix until combined.  taste and ensure the salt/pepper amount is to your liking - adjust accordingly.  do remember that if certain flavors are not coming through immediately that they will intensify as the pesto ages.  you can keep fresh pesto in an air tight container in your fridge for up to two weeks.  you can also freeze it.  i recommend doing so in serving portions - about 1/4c each - either in freezer baggies or ice cube trays.

some love to leave you with this weekend:

~ completely smitten with lindsey's new letterpress and gocco print - she discuss the inspiration here and it is available here.

~ i have been prepping my little italy images for something special; having them all in front of me again is inspiring me so much.  i have found myself drawn to black and white 1960's italian films like la dolce vita, divorce italian style, 8 1/2 and la notte - i feel as if they will have a major impact on my work over the next year.  and of course i had to have a pair of persol's...

~ jen invited me to breakfast on tuesday - it was lovely...

~ spending time with the september issue of vogue, the august issue of marie claire italia and this site...

thank you all so much for the support of my shop this summer.  the holiday shop will open mid to late october and will feature a new calendar, note cards {very likely featuring some of the most popular la dolce luce prints} and a few surprises...

we are heading back to boulder for a very quick trip this weekend {more business than pleasure i am afraid} but we will be able to stop by composition in denver and see jen11 before it closes - i am so excited - have a lovely weekend!

xoox~jla

am i killing you with the recipes yet?  i am just trying to make up for all those months that i didn't post any - fair?  my husband's birthday was yesterday and i made myself a little promise some months ago.  i wanted to start a tradition to bake a birthday cake from scratch for my family on their respective birthdays.  ayla's was a disaster.  so much so, i bought cupcakes for ari rose.  feeling a bout of confidence, a decided to give it another go.  while my husband will tell you today that his favorite color is blue, but tomorrow it could be red - one favorite has remained steadfast and true... tiramisu.  

the tiramisu birthday cake:

the cake:

~ 13 T butter

~ 1 c. sugar

~ 1/3 c. honey

~ 2 eggs

~ 3 yolks

~ 1 t. strong brewed espresso

~ 1 t. vanilla 

~ 1/2 c. milk

~ 2 c. flour

~ 2 t. baking powder

prepare two 9-inch baking rounds with butter, flour and parchment paper and set aside.  beat the butter and sugar until it is light and fluffy. add the honey and continue to mix.  in another bowl whip the eggs, yolks, espresso, vanilla and milk - set this aside.  in another bowl, sift the flour and baking powder together.  add a bit of the egg mixture to the butter and then a bit of the flour - continue this until the batter is thoroughly mixed and ribbons when you pour it.  divide is equally between the two baking pans and bake in the center of the oven for 25 minutes.  let stand for 5-10 minutes before turning the layers out onto a cooling rack.

filling number 1:

~ 1/4 c. marsala {sweet italian wine}

~ 1/4 c. strong brewed espresso

whisk together and set aside.

filling number 2:

part one:

~ 7 egg yolks

~ 1/4 c. sugar

~ 8 oz. mascarpone

~ 4 oz. cream cheese

~ 1 T. strong brewed espresso

whip the yolks and sugar together until they become thick and pale.  add the mascarpone, cream cheese and espresso.  whip until fully incorporated.  pour into another bowl and chill.

part two:

~ 1 pt. heavy cream

~ 1/2 c. sugar

~ 2 T. strong brewed espresso

~ 2 T. marsala

combine all ingredients and whip until stiff peaks have formed.  remove part one of filling number two from the refrigerator and gently fold - adding small amounts at a time - the mixture into the heavy cream mixture.  be gentle as you do not want to lose the air that you whipped into the cream.

filling number 3:

~ 6 oz. roughly chopped semi-sweet choclate

~ 1 t. espresso grounds

assembly:  

when the cakes are cool enough to handle, use a serrated knife to cut off the top round part of the layers - exposing the interior of the cake. place the first layer on a cake platter or serving dish.  using a pastry brush - gently brush/dot the espresso and marsala mixture over the top of the cake.  top with 1/3 of the cream/mascarpone mixture and spread gently - let it pour over the edges of the cake.  sprinkle 1/2 of the chopped chocolate over the mixture - then add another 1/3 of the mixture on top the chocolate.  top this with the other cake layer.  using the remaining espresso/marsala mixture - brush this layer as well.  top with remaining cream/mascarpone and sprinkle the chocolate over the top.  using a fine sieve - dust the top with the espresso.  let set up in the fridge for at least an hour before cutting into the cake.  

xoox~jla

i hope you had a lovely weekend.  we are in the midst of some lengthy to-do lists around the house but we had some time to relax and enjoy our days together.  we enjoyed a simple {albeit labor intensive} dish of fresh snow crab and penne {recipe below}, a movie night - the dark crystal is a favorite repeat in our house, swimming at my parents house, another lovely meal in the woods and taking the girls out for shrimp tacos and to finally see up - how was your weekend?

the recipe is as follows:

snow crab & penne:

~ 1 lb. penne

~ 1.5 lbs. fresh snow crab legs

~ 2 cloves garlic

~ 2 T. olive oil

~ 2 T. butter

~ handful of fresh basil

~ 1/2 c. freshly grated parmesan

~ salt and pepper

boil the pasta as per the instructions on the package.  meanwhile, begin cracking and cleaning the crab legs.  the easiest way is to utilize a pair of kitchen scissors and cut the legs down the seam - then you can simply fold the length open and extract the meat - a trick my mom taught me.  for the longer pieces - break into bite size pieces.  set this aside.  finely chop the garlic and saute in the olive oil and butter - remove from the heat just as the garlic begins to turn gold.  drain the pasta when it is ready and pour the butter, olive oil and garlic over the penne - toss until coated.  add the crab pieces and salt and pepper to taste.  top with freshly torn basil and parmesan.

*note* i recommend keeping a small bowl of warm clarified butter next to you while you de-shell the crab - you know, to make sure the crab is to your satisfaction.  in fact, i highly recommend this.

*one more note* the addition of the parmesan to a fish based pasta dish is something that evokes a memory of an afternoon in cinque terre...

need dessert?  be sure to check out my strawberry basil bread pudding that appeared on design*sponge on friday...

xoox~jla

p.s.  the originals is now open.

so apparently strawberry has a crush on basil.  and little does strawberry know... basil loves her too.  so much in fact that they both call out to me in the balmy evenings and beseech me to make them one... who am i to deny the lovers?

the summer lovers:

~ 2. frozen strawberries

~ 1/2 c. orange juice

~ 1/4 c. tanqueray rangpur gin

~ 2 T. agave nectar

~ 12 medium basil leaves

~ pinch of salt

throw the lovers and their friends into the blender and  blend until they are smooth and silky...

have a lovely weekend...

xoox~jla

 

finally!  right?  i know, i know.  and i know i keep saying i will be better about posting more recipes, but this time i mean it.  really.  or at least more food related posts.  will that work?

in the meantime, i give you the most delicious shrimp and grits recipe i have had outside of the south.  but this one is inspired by bobby's.  i found his recipe a few nights ago and had to give it a try  - with my own twist of course.  and something about the heat of the day called for an icy cocktail as well.  enjoy...

shrimp & grits:

~ 4 c. water

~ salt and pepper

~ 1 c. corn grits

~ 2 T butter

~ 2 t olive oil

~ 1 c. shredded sharp cheddar

~ 1 c. shredded havarti

~ 1 lb shrimp, peeled and deveined

~ 8 slices of thick rashers

~ 2 t lemon juice

~ 1 garlic clove

~ 1 T fresh thyme

bring water to a boil.  add salt and pepper then pour in the cup of uncooked grits.  stir just a bit then partially cover the pan - let simmer until all of the water is absorbed. {*note:  people can get rather picky about the definition of properly cooked grits - if you like them a bit soupy {like my husband} pull them off the heat when the consistency resembles a thin oatmeal.  if you want your fork to be able to stand up in them - like me - they can go a bit longer}  once cooked, add butter and cheese - stir until well incorporated, cover and set aside.

while the grits are cooking, fry the bacon until cooked as desired.  pat dry with a paper towel and roughly chop - set aside.  add the clove of garlic to the bacon grease - when it begins to turn gold, add the shrimp, lemon juice and thyme.  cook until the shrimp are pink.  toss in bacon.

to serve - plate grits and spoon shrimp mixture over - and holy heaven.

the rangpur sunrise:

let me start by saying that when i mix drinks - i never really measure anything and i tend to pour enough for 4-6 people as opposed to two - just keep that in mind when reviewing the measures... taste it - you will know if it's right.

~ 1 c. tanqueray rangpur gin

~ 1/4 c. fresh lemon juice

~ 4 c. orange juice

mix together well and pour over ice - garnish with orange slices... and be warned it goes down wicked easy. 

happy summer...

xoox~jla

a recipe is long overdue, and with the copious amount of apples we picked at the orchard a few weeks ago, the timing was ideal for making apple butter.  this is an autumn tradition in my home and this recipe results in a decedent, rich apple butter that you can use both traditionally as a spread on toast {with blue cheese as pictured below} and scones - but it also lends itself beautifully to salad dressings, a base for sweet barbecue sauces, basting fish, add it to french toast batter or scoop it over vanilla ice cream.

this is a canning recipe - and i have to say that i am not a canning expert - my annual batch of apple butter is my only experience with canning.  but this is a trick my mother taught me and it has worked well:  as you are preparing the apple butter, prepare your jars by placing them in the dishwasher, running them on the hottest, sanitizing cycle you can - try to time so that the jars are coming out of the dishwasher, steaming hot, and are ready to immediately be filled with apple butter.  fill them to nearly the top ensuring there are no air bubbles within the jar and quickly secure the jar lids tightly.  the lid should create a seal so you are able to store the butter for 6-12 months.  if it does not create a seal, the apple butter can still be eaten but should be done so within a few weeks and immediately stored in the refrigerator.  this recipe fills 5 16oz. jars.

happy canning...

maple-brandy apple butter:

~ 5 lbs. jonathan apples

~ 3 c. organic apple juice

~ 3 c. water

~ 1 1/2 c. organic raw sugar

~ 4 T. brandy

~ 2 T. maple syrup

~ 2 t. cinnamon

~ 1 t. cloves

~ 1/2 t. allspice

~ pinch of salt

combine the apple juice and water in a large stock pot and turn the stove top to high.  chop the apples into chunks and add them to the pot as you work.  while the size does not matter, keep in mind the larger the pieces, the longer it will take for them to soften.  stir often and cook for about 30-40 minutes until the apples begin to separate from their skins.  carefully pour the apples and liquid into a blender or food processor and puree - depending on the size of your equipment you may have to do this in 2-4 batches.  when all of the apples have been pureed, return the apples to the stock pot and the stove - over a medium flame.  add the remaining ingredients whisking them in until they are well incorporated.  cover and let the mixture cook for 15 minutes.  remove the cover and continue to cook for 15-20 minutes stirring occasionally until the mixture begins to thicken.  ideally, this should be the time you are pulling your jars from the wash.  quickly fill the jars and seal... enjoy!

have a wonderful weekend, see you in this space next week - then i am off to atlanta for a long weekend!

xoox~jla

hello, i do hope you have had a wonderful week. 

we:

~ took it slow

~ ate at our favorite neighborhood pizza shop

~ and our favorite ice cream shop {twice}

~ spent minimal time on the computer

~ swam

~ swam

~ and swam some more

~ cried during the closing ceremony of the olympics

~ watched a neighborhood parade

~ watched the girls take such delight in that parade

~ ate waffles or pancakes almost every morning

~ made another tote bag for adie to carry her ballet shoes to class in

~ organized an art cabinet for the girls

~ organized a sewing/print making/camera cabinet for mama

~ slept

~ signed up for a 'learn to knit' class

~ landscaped - said a sad goodbye to a dying evergreen

~ watched the girls dance and sing with donny osmond in joseph and the amazing technicolor dreamcoat at least once a day

~ discovered:

   teddy thompson

    fleet foxes

    adele

    noah and the whale

~ baked a white peach and raspberry pie:

    ~ 2 crusts {recipe here}

    ~ 6 large white peaches {thinly slice}

    ~ 6 oz. fresh, plump raspberries

    ~ 1/2 c. flour

    ~ 3/4 c. raw sugar

    ~ 1/2 t. cinnamon

    ~ 5 T. butter

preheat the oven to 425.  combine the flour, sugar and cinnamon and set aside.  in a large bowl, combine the peaches, raspberries and the flour mixture.  ensure the fruit is thoroughly coated and set aside for 10 minutes.  roll out the first crust and place it into a buttered pie dish.  fill the crust with fruit - pack it in.  chop the butter into 8-10 pieces and dot over the top of the fruit.  roll out the second crust and cut thin stripes with a knife or pastry cutter.  create a lattice top by weaving the pieces - it is easiest to lay half of the pieces in one direction first, then weave one piece at a time in the opposite direction.  place a drip pan in your oven and bake the pie for 30 minutes.  turn the oven temperature down to 325 and bake for an additional 20 minutes.  let the pie cool for at least 30 minutes before slicing.

have a lovely day - hope to check in later this week!

xoox~jla

    

 

hello friends!  i just want to start by saying thank you to all of you readers who leave comments every week - you are such an inspiration to me and i can not begin to tell you the power of your words and support - thank you so very much and i love getting to know you through this process...

so - i promised a recipe last week and alas, failed to deliver.  so i am hoping that this makes up for it.  it is two of my favorites and this weekend for the first time, we used these two together.  the first, is my recipe for challah bread.  challah is a jewish egg bread that we recite a blessing over on shabbat {every friday evening in the jewish tradition}.  however, anyone can obviously make this bread, eat this bread and enjoy this bread.  it is dense, rich and full of flavor - perfect for sandwiches, french toast, my chocolate challah bread pudding or - one of my favorite ways to indulge, is warm out of the oven and slathered in butter.  the second recipe i am sharing today is one of my new summer favorites:  fried green tomatoes.  my poor tomato plants quake at the site of me - i have allowed very few of the those delicious little loves to blush into maturity - we have been picking them just as they begin to swell, and just before they turn red - only to fry them - poor little guys.  i fell in love with fried green tomatoes where most people do - in the south.  i have yet to measure the ingredients exactly - but you will get the idea - and experiment with the flavors and seasonings you add...

challah {makes 1 ginormous loaf or two smaller loaves}

~ 6 c. flour

~ 1/2 c. turbinado sugar

~ 1/2 T. sea salt

~ 1 oz. yeast

~ 1 1/4 c. water {between 100-110 degrees F}

~ 1/4 c. oil

~ 3 cage free organic eggs

combine the water and oil in a large bowl, add the yeast and allow it to activate for 5-10 minutes.  the kitchen will begin to smell of beer and the surface of the water/oil will appear cloudy and bubbly.  in another bowl combine the flour, salt and sugar and set aside.  whisk the eggs in another bowl - then add to the yeast mixture - then slowly - while mixing, add the flour mixture.  work the dough with a dough hook or wooden spoon until it comes together and forms an elasticky dough.  turn the dough out onto a floured work surface and knead {push the dough into the work surface with the heels of your hand - folding the the dough towards you and in half - repeat several times}.  form a large ball with the dough.  in yet another bowl, spray a non-stick cooking spray or butter lightly, then add the dough.  cover with a damp towel and set aside for two hours.  the bread should more than double in size.  in the meantime, prepare two baking sheets with parchment paper - i always spray just a bit of non-stick on the pan before laying the parchment to prevent it from sliding.

after the initial two hours, turn the dough onto a floured surface once again. form in a long, fat log and divide the dough in half.  set one half aside.  start kneading the first half - working all of the air bubbles from the dough, adding more flour when needed.  again, shape this half into a large log, but divide it into three equal sections.  working with each section individually, roll it between your palms to create one long skinny log shape - it should be about an inch thick and about 12 inches long.  when all three sections have been prepared this way, lay them together on one of the baking sheets.  pinch all three ends on one side together and begin to braid the logs.  when you are finished tuck both ends under.  repeat this process with the other half of the dough.  preheat the oven to 325 and allow the loaves to rise an additional 30 minutes on the counter top.  once they are ready to go into the oven, whisk one egg with 1/4c. water and brush over the loaves before placing them in the oven.  bake for 25 minutes.  when the loaves are ready, pull them from the oven and reapply the egg wash liberally.  you can top them with poppy seeds, sesame seeds {both are very common treatments but must be applied immediately after the egg wash or they will not stick to the surface of the bread} or they can be left plain.

if you have never made bread from scratch before, this might seem a bit overwhelming.  but i encourage you to try - it is an art, it is poetry, it is therapy - you will either fall so deeply in love with the process your nose will forever be tipped in flour - or you will loathe it and buy a bread machine.  

as mentioned the uses for the bread are numerous - this weekend we used two thick slices to contain these little gems:

fried green tomatoes:

~ 5-6 green tomatoes {or 2 large}

~ 2c. flour

~ dried minced garlic

~ salt

~ pepper

~ 1 cage free organic egg

~ 1/2 c. organic whole milk

~ olive/canola oil

slice the tomatoes about 1/4 inch thick.  in one bowl combine the flour, garlic, salt and pepper - set aside.  in another bowl, whisk together the egg and milk - set aside.  in a heavy pan {cast iron tends to work best} pour enough oil to obtain about 1/2 inch depth and heat on high.  add the tomato slices to the wet mixture - then the dry - ensuring they are thoroughly coated - then drop them in the hot oil. {note:  it is easiest to work two or three slices at a time.  additionally, to ensure your oil is ready flick a VERY small amount of water into the oil - if the surface of the oil pops it is ready to fry in} all of the slices should fit in a larger pan - fry each side until golden brown {about 3-5 minutes per side} then drain on a paper towel and cool slightly before serving.

the sandwich:  two slices of challah, mayo, field greens, fried green tomatoes and red onion - enjoy!

xoox~jla

okay, so quiche isn't overwhelmingly creative; but i have to admit that it has been a challenge moving to a meat-free diet.  while we have been trying to fill the protein void with fish and soy, the girls have been slow to respond to some of the soy based dishes.  then it occurred to me in a moment of "am i seriously just thinking of this now?" that we could eat eggs for dinner.  those little brown delights of protein packed goodness - so many wonderful things you can do with them!  so i present the first of our delightful egg-filled dishes - quiche.  at one of the restaurants i worked at in my early 20s, quiche lorraine was a sunday brunch staple; and as tired as i was of laboring in someone else's kitchen all day, i would find myself at least twice a week trying new combinations of flavors for quiches at home.  the beauty of this dish is that it can be enjoyed any time of day, it is almost better as a leftover and the ease of it will encourage you to explore endless flavor combinations yourself - this week is smoked salmon and asparagus:

one of my favorite parts of the quiche is the pate brisee {or pie crust}.  this is a no fail recipe that i have been using for over 10 years - it is rich, buttery, flaky - everything a pie crust should be.  when i make it, i tend to make 3-6 crusts at a time as they freeze beautifully for up to six months.

pate brisee {for one crust}

~ 1 1/2 c. flour

~ 1/4 t. salt

~ 9 T. butter, cold and cut in chunks

~ 3 T. ice water

the easiest method for creating this particular crust is in a food processor.  i have not attempted to make it with a pastry blender but i am sure it is doable.  in the processor {fit with the blade} add the flour, salt and butter.  process until the flour resembles a fine meal - then through the opening on the top of the lid, add the 3 T. of ice water - continue to allow the processor to run until a ball of dough is formed.  remove the dough and form it into a thick disc.  if you want to use it right away, you should refrigerate it for at least 30 minutes prior to rolling it out.  if you will use it within a day or so, wrap it tightly in plastic {or a ziploc} and store in the refrigerator.  as mentioned, if does store quite well in the freezer.  i wrap each disc individually and remove from the freezer within two hours of when i would like to use it.

for the quiche, this pie crust should be rolled out and placed into a lightly buttered quiche pan or deep pie dish.  finish the edges as you wish.  the crust should be pre-baked at 375 for 20 minutes, or until it begins to turn golden.  when pre-baking crusts, they have a habit of rising a bit - be sure to place pie weights or beans into the shell to avoid this - using another pie dish that fits perfectly inside the shell works as well.

quiche filling:

~ 3 eggs

~ 1 1/2 c. heavy cream

~ 1 c. havarti {shredded}

~ 1 c. steamed asparagus cut into 1 inch pieces

~ 1 c. smoked salmon {flaked} - this is about two packages worth

~ salt and pepper to taste

to shred the havarti - because it is such a soft cheese - place it into the freezer for about 10 minutes to make it easier to shred.  whisk together the eggs and heavy cream. stir in havarti, asparagus and salmon.  add pepper and salt - you should not have to salt this too much as smoked salmon is on the rather salty side.  pour the filling into the baked crust and place in oven at 325 for 45 minutes.  the quiche is done when an inserted fork comes out clean.  let the quiche settle for about 15 minutes before cutting into it.

as mentioned, the variations are endless - the basics are:  3 eggs; 1 1/2 c. heavy cream, 3 c. filling and seasonings.  have fun, get creative and share what you have discovered!

xoox~jla

 

i hope you all had a lovely weekend!  we took the time to get some things done around the house, bake bread and fry some green tomatoes from our garden.  and we fell right back into one of our favorite weekend rituals - movie night with baked crab dip - and after first mentioning it here, i was flooded with emails about the recipe.  well, finally, here it is - i have to admit that the amounts of most ingredients are estimates - i tend to just throw this together - just taste as you go for you preference on seasonings.  i tend to go overboard with the chesapeake bay seasoning because it reminds me so much of my childhood; we used to travel with my dad regularly to washington dc and always ate blue crabs at the dancing crab - they were smothered in the stuff!  also, we always buy our goat cheese at our farmer's market and what a difference if makes!  if you do not like goat cheese, i have also used havarti, pecorino or brie - what ever makes you happy!  i do hope you enjoy:

baked crab dip with goat cheese

~ 4-6 oz. of goat cheese {local if possible}

~ 1 block of cream cheese

~ 1/2 c. mayonnaise

~ 3 T. chesapeake bay seasoning

~ 1 lb. cooked crab meat {leg meat works very well}

~ salt and pepper to taste

mix cream cheese, goat cheese and mayo together until they are completely incorporated.  add seasoning and salt and pepper to taste.  hand mix in the crab - if you prefer a smoother consistency, you may mix the whole thing in a food processor.  scoop into an oven proof baking dish and bake at 375 for about 25 minutes or until the the edges begin to turn gold and the top begins to bubble.  perfect with warm bread, crackers, veggies and quite good the next morning on toast.

have a lovely day...

xoox~jla

the weekend that is.  for father's day we had a lovely meal of veggie burgers, roast potato salad with a balsamic-dijon dressing {recipe coming soon!} and this lovely goodness finished us off - quite literally.  it is one of my favorite summer desserts and is another recipe that i discovered in a food & wine magazine in my early 20s.  it always reminds me of my dear friend who is like my baby sister, heather.  while living together in italy, she would ask for it constantly and if you know my dear heather - you know you simply can not deny her... i do hope you enjoy this sweet summer treat...

strawberry mint mousse:

{unless otherwise noted, all ingredients are organic}

~ 4 c. hulled and sliced strawberries

~ 1/2 c. turbinado sugar

~ 16 oz. lite sour cream

~ 1 pint heavy whipping cream

~ 1/4 c. powdered sugar

~ 1/2 t. pure vanilla extract

~ sprigs of fresh mint

combine the strawberries and the turbinado sugar in a bowl and stir to coat the strawberries thoroughly.  cover and refrigerate for at least 3 hours and up to 24 hours.  when ready, drain the juice created by the strawberries and sugar into a bowl and set the strawberries aside.  whisk the sour cream into the strawberry juice - set aside.  pour the heavy cream into a mixing bowl and begin to whisk slowly adding the vanilla nd powdered sugar {the colder the whisk and the bowl are - the faster the heavy cream will whip - i always stick my whisk attachment and bowl in the freezer for about 10 minutes before making whipped cream}.  when the sugar begins to disappear into the cream, begin to whisk at a greater speed until stiff peaks form.  you do not want to over beat heavy cream as it will break.  when the whipped cream is ready, add about a third of the sour cream and strawberry mixture - folding it in slowly - you do not want to beat or mix this as you will loose all the air in the whipped cream.  repeat this folding action until all of the sour cream mixture is combined with the whipped cream.  repeat this with the strawberries - slowly folding them in.  spoon into a favorite cup - top with mint and savor.

xoox~jla

nearly two years ago - just before the impending holiday season - my husband and i caught the documentary 'super size me' on television.  we watched in awe as morgan spurlock subjected himself daily to the calorie and fat packed diet that was his experiment.  but the profile that exposed the average contents of a child's lunch box, and subsequently what was available to them in the cafeterias at school, is what shocked us the most.  we decided at that moment that we were done.  done with fast food, done with simply choosing the best bargain at the grocer, done with the bliss of the unknown - the unknown being what we were putting into our bodies - and more importantly, our children's.

i became, and still am, a compulsive label reader.  the first victim to be kicked squarely in the pants and directly out of our pantry was high fructose corn syrup {HFCS}.  for those of you who know what this genetically modified sweetener is capable of, you will know this is a good way to start.  but this is also where it ended.  we had expelled HFCS from our lives - and it is a challenge, i assure you; it is in everything from ketchup and bread to granola bars and iced tea.  but, we felt that particular challenge was met and life went on.

after a few months however, on busy days in particular - i found myself steering into the drive-thrus of places i had cursed just months before.  i think i was becoming a little lazy, pretending not to pay attention.  but over the last few months my husband and i have been doing a great deal of reading not only about the problems with the average american diet in general, but it's environmental impact on the world at large as well.  and we have been making better choices because of it.  we have always purchased organic milk, fruit and vegetables as well as cage-free eggs {after reading an expose about the average chicken farm i was mortified} - but it is becoming greater than that - words and phrases such as slow food, back to the earth and carbon footprint suddenly resonate very deeply.  i find myself endlessly inspired by women like heidi swanson, author of All Natural Cooking - her outlook and guidance through the road map of natural ingredients is a resource that should be in every cook's library.

and... we have stopped eating meat.  the reasons seemed to come to a head all at once.  firstly, i ate about a half of a cow on memorial day {okay, not that much - but it was a really, really big hamburger} and that night i read the chapter in this book about extracting the morrow from cow bones - finally, i have been reading and re-reading this beautiful post by nicole.  and suddenly i realized - for so many reasons, some above and some not listed, i really don't want meat in my diet any longer.  i am not saying that i will never eat a hamburger again, but it feels right for our family at this moment.

and this brings me to my final thought - we do everything we can to better ourselves and our environment in the process.  but is there a line and when {or should} we ever cross it?  this thought came to me while ordering breakfast at my favorite greasy spoon, "i wonder if they use cage-free eggs?"  i realized that i could simply ask - but did i want to know the answer?   does every choice we make - no matter how seemingly insignificant, contribute {or possibly take from} the greater cause here?  what choices have you made that impact your diet and the earth, do you allow yourself to toe that proverbial line?  when does responsibility truly challenge resonability?

would love to hear your thoughts...

xoox~jla

p.s. nicole has inspired me to start planting veggies - i am getting ready to bury my hands in the earth!  thank you friend ~xoox

i can't lie.  i was rather giddy with joy when kristina asked me to be a part of the in the kitchen with series on design*sponge.  and i was overcome with giddiness when i saw it posted on d*s this morning.  so if you are in desperate need of some weekend sweetness, head over for my recipe for chocolate-walnut mandelbrot!

have a lovely weekend!

xoox~jla

wednesday mornings have become our saturdays.  to aid to the delightful cloud of stress over my head, my husband has been on 12-hour night shifts six days a week for the last two months.  tuesday is his one night off and gives way to his one morning a week that he can join us for breakfast instead of burying himself under the covers for the day.  this morning, he made - what i truly believe - to be the loveliest pancakes i have ever had.  they are not the light airy pancakes of your childhood, they are dense, rich and rather decedent and would be equally scrumptious drowned in maple syrup or a rum sauce.  the recipe does make quite a few - but they are so good the next morning - just toss them in the toaster.  we can not take sole credit for this recipe - it is {very loosely} adapted from The Joy of Cooking and i can not take credit for making them - breakfast and the barbecue {now used exclusively for portobello burgers and tofu dogs - more on that later} are my husband's domain.  i can, however, take credit for the photo and oh yes, cleaning my plate.

His Pancakes

~ 2 c. flour

~ 1 c. whole wheat flour

~ 2 T. maple syrup

~ 1 T. baking powder

~ 1 t. salt

~ 3 c. organic milk

~ 3 eggs

~ 1 egg white

~ 1 t. vanilla

~ 6 T melted butter

melt the butter in a small pan on the stove and set aside.  combine the flours, sugar, baking powder and salt - set aside.  separate the eggs yolks and whites and beat the whites until they are fluffy and set aside.  mix the yolks, the maple syrup, milk, melted butter and vanilla.  combine the flour and the wet mixture then fold in the beaten whites.  ladle onto a buttered flat top griddle or non-stick pan allowing about a half an inch between each pancake.  after a few minutes flip - they are done when the edges begin to turn gold. 

* These are so rich that you really don't need to butter them before eating - but if you must, you must. 

xoox~jla

p.s.  thank you so much for your support and lovely comments in the black & white post - i responded to all of you individually in the comment section because each of you moved me so - thank you.

it is true, i have been neglecting the recipe section of this blog for sometime.  and there is a very good reason for this; i have not been cooking or baking.  part of it is the thought that my less-than-a-year-old beautiful gourmet kitchen is sitting, lonely, 30 minutes from where i am now, and quite frankly, it depresses the hell out of me.  if the house had sold by now, it might not be such a difficult thought - someone else would be taking great pleasure from the space - but no offers, and alone and cold it sits.  but a thought has occurred to me, a gentle reminder that came dancing up behind me - quite slowly - and whispered into my ear, "bake, it is the only time your mind stops reeling."  and there is so much truth in that fact, laying in bed, taking a hot bath, trying to read a book - it never quiets.  unless, i am baking, then it is flour, the eggs, the vanilla and i.  i wanted to try something this morning that i had never baked and i found a box full of recipe cards that i had filled out in my early 20s.  when my girlfriends were buried in the heat and heavy mascara of cosmo magazine, i was wiping flour off the tip of my nose and the latest copy of food & wine.  so i am unsure the source of this recipe - most likely a food & wine from the mid to late 90's - but it is as easy as coffee cake comes, delightfully comforting and perfection warm from the oven with hot coffee. 

sour cream coffee cake:

~ 1 c. butter

~ 2 c. sugar

~ 2 eggs

~ 1 t. vanilla

~ 1 t. salt

~ 1 t. baking powder

~ 2 c. flour

~ 1 c. sour cream

~ 1 tsp. cinnamon

~ 1/2 c. brown sugar

~ 1/2 c. chopped pecans

butter a bundt pan thoroughly and preheat the oven to 350F.  sift the flour, salt and baking powder together and set aside.  mix the brown sugar, cinnamon and pecans together and set aside.  cream the butter, sugar and eggs - fold in the sour cream and vanilla.  add the dry ingredients to the batter.  pour half of the batter into the bundt pan then top the batter with all of the brown sugar mixture.  top that with the remaining batter and knock the pan on the counter a bit until the batter settles.  bake for 1 hour.  let the cake cool for 10 minutes before removing from the pan.  flip onto a plate and dust with powdered sugar {after it cools a bit more.}

xoox~jla