Nectar & Light

something new...

xoox~jla

i am excited to share with you a few peeks of little italy.  pia has written a gorgeous post about the project and is featuring two peeks inside the book {in addition to the above peek}.  i love the word peek by the way.  and to say thank you i am extending the offer of a free 2010 calendar with book purchase until 1 november.  to purchase, click here. 

 one more announcement today or tomorrow... until then...

xoox~jla

you guys are best.  the best.  thank you for all of the love over the last few days - truly.  the winners are...

of the 12x12 print:  anna kim

of the gift certificate:  jennifer white

thank you again to all of you.  above a sneak peek of something i am exploring.  and speaking of exploring - you need to have a look at tim's blog - i am so captivated by his photographs - especially the one of the sailors on top of the sears tower - i need a big print of that.  are you reading this tim?

see you soon... xoox

today, fieryeyed photography turns two.  what an incredible experience this has been and the fact that you have kept fieryeyed alive and well for the last two years is something i am wholly grateful for.  as a gift to you, i have two little treats for you...

the first - leave a comment on this post and you will be entered to win a 12x12 print from the little italy or la dulce luce collection - the winners choice;

the second - any purchase you make at fieryeyed photography {no matter how large or how small} from now until the cut off date will enter you to win a $300 gift certificate to the shop - use it for a custom print - use it to check off your holiday gift lists - it is up to you!

cut-off dates for both contests is 8pm CST on tuesday, 27 october...

i am able to do this because of your continued support and love - truly, i have the most dedicated and wonderful customers in the world...

xoox~jla

i have been posting over here this month.

friday is fieryeyed photography's second birthday... see you then with a surprise or two...

xoox~jla

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

thank you for a wonderful week - you are amazing!  to see you through the weekend,  i want to share with you some things i am loving right now:

~ this amazing, heart wrenchingly beautiful super 8 film from Toast  - thank you to anna for the link;

~ i have a girl crush on natalie;

~ and a major crush on monsters and patch work undees;

~ one of my favorite photographers ever - my hasselblad hero - ann's aeroplane and maritime portfolios are my favorites;

~ have i mentioned how much i love pyrrha?  i LOVE pyrrha.

~ reading happy lady eats;

~ listening to the annuals;

~ i think i might love to have this;

~ love, love, love;

~ i made this  and it was divine - now i am excited to experiment with other flavors.

have a beautiful weekend.

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