1809west

In My Dreams

2012-01-23T14:21:00.000-08:00

So, if you know me, you know that one of my favorite pastimes is to look at houses on and off the market. Via car or internet, I love to dream up what I'd do to make them MINE.
Thought I'd share a few of my most recent crushes and my ideas for their revamping!
Ah, the Preston House... Italian Renaissance in Pemberton. Sad to lose this one. See more (and photo info) at pinterest.com

Take Me Out

2011-10-30T14:55:00.000-07:00

My efforts at homecookery have been undone this week. The old plumbing that runs from our kitchen sink and dishwasher rotted out and has been leaking indescribably yucky stuff under our house... So, until it is repaired, and I can again wash dishes and pots, I will be a slave to the microwave, disposable dishes, and take out. (I know, so UN-me!)
In honor of this week, here are my favorite, relatively healthy, relatively inexpensive fast food options here in the ATX (In no particular order, except the order that they popped into my head.)
1. Chipotle
2. Tino's Greek Cafe
3. Santa Rita Cantina
4. Tarka Indian
5. Taco Deli
6. P. Terry's
7. Phoenician Bakery
8. Arpeggio Grill
9. Salvation Pizza
10. Central Market

Starting Over- Again! Plus- Menu for the Week

2011-10-24T08:43:00.000-07:00

After a bumpy last few weeks, we're going flat- scaloppine, pies, pizza, schnitzel, and paillards!
Take a peek at Mark Bittman's article, Take a Pounding, in this weeks NYT Mag- image above from www.nytimes.com
YUM!!!

Monday- Chicken Scaloppine al Limone with Sauteed Squash
Tuesday- Grilled Veggie Pizzas + PIE PARTY!!! More to follow!
Wednesday- Chicken Pot Pies
Thursday- Urban Roots Fall Harvest Celebration!
Friday- Beef Paillards with Capers and Watercress

Lovely Living

2011-07-06T11:56:00.000-07:00

Some new additions to my Pinterests! Such drama!

Are you Pinterested?

2011-07-06T11:53:00.000-07:00

Well, I am...
Sadly I haven't had time to be the blogger I'd like to be these days. But I've fallen for Pinterest- an application/site where you can keep a record of all things wonderful. From recipes to remodeling ideas, Pinterest is a feast for the eyes. Photo links can be pinned and repinned and organized in any way you desire.
So, in this time when I have so little time, I hope you will follow me and my boards on Pinterest!

Hot Off the Grill: Easy Additions to Summer Food

2011-05-24T19:48:00.000-07:00

Sometimes a little kosher salt and fresh ground black pepper is all you need to make grilled food shine... and sometimes you want something a little more complex. Here are some quick and easy sauces and condiments that elevate simple foods- image from realsimple.com

Compound Herb Butters-
Great on grilled chicken, steaks, or veggies
3-4 tbsp salted or unsalted butter (your preference)
3-4 tbsp fresh herbs such as tarragon, basil, mint, or cilantro (you can also use a mixture)
Soften the butter slightly by letting it come to room temp on the counter or microwaving for 10 seconds. Chop the herbs finely and combine. Wrap in wax paper and return to fridge. Melt over meat or veggies.

Caper Sauce (from Real Simple Magazine)- similar to a chimichurri sauce- Zesty and delish!

2 cups chopped fresh flat-leaf parsley
1/2 cup olive oil
1/4 cup capers, chopped
2 tablespoons red wine vinegar
1 clove garlic, chopped
kosher salt and black pepper
Combine ingredients in a small bowl. Place in the fridge 1 hour... or let sit overnight for full flavor!

Herbed Salt-
Turns freezer fries into pommes frites!
1 tbsp minced herbs (thyme, rosemary, parsley)
1 tsp kosher salt
Stir together and sprinkle over hot fries.

Hello, world!

2011-05-24T19:33:00.000-07:00

I'm back! Or... at least I am going to try to be back.
Little one is almost 4 months old. Things are going relatively smoothly and one of the biggest indicators of this is that I have been able to COOK DINNER for the last few weeks. Nothing too fancy- some good grilled dishes with herbs from the garden and simple sides. I will share as soon as I can!
Wow... so much to write about, I don't know where to start... So let's start with the birth announcement I sent out for Valentine's Day for the new little one! My sweet boys...

Peabody Countdown

2011-01-26T14:15:00.000-08:00

Well, we've almost passed the 38 week mark... This little guy could choose to arrive at any minute! There were no warning signs with our first son, so I'm not expecting them with this guy either! It could be tonight... or it could be two and a half more weeks...
Regardless, with all that is going on around here, I don't have the time to get it down in my blog... and so, I bid you a sweet (and short) farewell!
But, I'll be back again as soon as I can... ready to cook, share, design, and inspire!

XOXO,
Lindsey
1809west

P.S. I'll post to 1809west's facebook page when I'm back in business!

Bittman's Cure for the Take-Out Cycle

2011-01-05T14:34:00.000-08:00

I'm a big fan of Mark Bittman. He's a wonderful advocate for home-cooking, and, with this article, he presents a way for ANYONE to be successful at it. If you can chop, stir-fry, or boil you can make your own dinner. Cooking: it's cheap, it's easy, and it's good for you!
I encourage all to read!
Chop, Fry, Boil: Eating for One, or 6 Billion- from nytimes.com

Happy Birthday, Dear Hubby!

2011-01-05T14:15:00.000-08:00

We celebrated Mark's birthday with a special dinner at home last night. When I asked our toddler what kind of cake we should make for Daddy, he said, "A pancake!" Pancake Cake? Sure, why not!? I've been dreaming about Martha Stewart's Crepe Cake since Halloween... I modified the composition from her hazelnut laced recipe to a banana and chocolate laden tower of richness. The birthday boy, and his boy, approved.
Happy Birthday to the love of my life... and the biggest fan of my Menus for the Week!

Event~ Birthday Dinner for Three (Well, technically four...)
Menu~
Southwest Chicken Pizza- inspired by Brick Oven Restaurant
Spinach salad with Parmesan Peppercorn Dressing
Chocolate-Banana Crepe Cake

For the Southwest Chicken Pizza:

1 Boboli Thin Crust Pizza Dough or other thin pre-cooked pizza crust (Of course, you can always make your own!)

1/2 cup chipotle or sun-dried tomato pesto

1 1/2 cups shredded mozzarella

1 1/2 cups chopped cooked chicken (We used chicken that Mark smoked this weekend!)

1/2 red onion, sliced thinly

1/2 roma tomatoes, sliced

1/2 cup cilantro sprigs

1/4 c grated parmesan

Place rack at top of oven. PH oven to 500 degrees. While pre-heating, assemble pizza, as follows: spread a thin layer of pesto over crust, sprinkle evenly with cheese, arrange chicken, onion and tomatoes on top of cheese. Once oven has reached temperature- switch to top-broil mode. Place pizza on rack and cook until cheese is melted and bubbly, slightly golden-brown. Remove from oven. Sprinkle with cilantro sprigs and parmesan cheese. Slice into wedges and enjoy!

For the Salad and Dressing:

1/2 cup fresh spinach per serving

1/4 c sliced, peeled cucumbers per serving

1/4 c chopped celery per serving

1 packet Hidden Valley Ranch Dressing mix

1 cup mayo

1 cup milk

1 tbsp cracked fresh peppercorns

1/4 c grated parmesan cheese

Make dressing according to package directions. Add in peppercorns and parmesan. Chill and serve over veggies. (And save it... makes quite a bit!)

For the Chocolate~Banana Crepe Cake:

1 cup all purpose flour

1 cup milk

1/2 cup lukewarm water

4 large eggs

1/4 cup (1/2 stick) butter, melted

1/8 tsp salt

3 tbsp sugar

3 bananas, sliced thinly

For Chocolate Ganache:

1/4 c cocoa powder

1/4 c sugar

1/4 milk

Combine flour, milk, water, eggs, butter, salt and sugar in a large bowl. Cover and let sit 30 minutes or chill for up to 2 days.

Place small to medium skillet, or crepe pan over medium heat; add 1/2 tsp butter. When butter begins to turn color, slowly pour 1/4 c batter into pan, covering the bottom with a thin layer of batter. Tilt and rotate pan to coat evenly. Cook until crepe bubbles and the bottom is lightly brown. Remove from heat source (Don't turn off heat!) Flip crepe over with a spatula or with your fingers. Cook second side until browned, but not evenly. Place crepe on a plate. Place 3-4 banana slices on top of crepe. Repeat process, layering crepes and bananas until cake is 4-6 inches high.

When crepes are done, make Chocolate Ganache Sauce. In a small pot, combine sugar and cocoa powder. Heat pan over med hi heat and slowly add milk, stirring. Continue to add milk and stir until sugar has dissolved and mixture has formed a smooth consistency. Pour evenly over crepe and bananas, allowing chocolate to drip over edges. Eat and swoon.

New Read: Style & Substance

2011-01-03T14:44:00.000-08:00

I've been pouring over the pages of Elle Decor's hardbound and hard-to-beat book: Style and Substance.

The pages are filled with decor eye candy. According to the description on Amazon, it's a "lush compendium of inspiring spaces." I don't think I've ever used the word compendium in a sentence, but I concur!

Menu for the Week

2011-01-03T14:39:00.000-08:00

Monday~ Smoked Pork Sandwiches topped with Emeril's Kicked Up Cole Slaw, Fruit Salad
Tuesday~ A Surprise Dinner for the Birthday Hubby!
Wednesday~ White Bean and Tuscan Kale Soup with Chestnuts
Thursday~ Capellini with Meatballs, Salad
Friday~ Hudson's On The Bend! (Our first time!)

HAPPY NEW YEAR!

2011-01-01T13:41:00.000-08:00

Hope it's off to a wonderful beginning!

We shared the first morning of 2011 with family and the playgroup. The menu ran the gamut of savory and sweet... Here are the recipes!

Two Paula Deen recipes for a rather over-indulgent beginning to the year:
Canned Biscuit Dough Donuts- These are SO simple, inexpensive, delicious, and FUN!
French Toast Casserole- Um, yum!

And my Baked Eggs and Asparagus, and Black-Eyed Peas with Collard Greens:

Baked Eggs and Asparagus
(15-20 servings)
1 small onion, chopped
2 tbsp olive oil

2 bunches of pencil-thin asparagus, trimmed and cut into 2 inch pieces

1 small onion, chopped

20 eggs
1/2 c milk
kosher salt and black pepper
8 slices swiss cheese, torn
1/2 cup monterrey jack cheese
1/4 cup fresh grated parmesan for topping

PH oven to 350. In a large skillet, heat oil over medium. Add onion and cook until just softened. Add asparagus, cover and cook, stirring occasionally, until vegetables are al dente, 5-7 minutes. Spread cooked vegetables evenly in a large baking dish (or two, if needed.) Sprinkle with monterrey jack cheese.
In a large bowl, combine eggs, milk, and a dash salt and pepper with a whisk until frothy. Pour egg mixture over vegetable mixture. Distribute torn pieces of swiss cheese on top of eggs. Bake 15-20 minutes, or until top is golden brown. Remove from oven and grate fresh parmesan on top of eggs.
Cut into squares for easy serving.

Black-Eyed Peas with Collard Greens
3 (~16 oz) bags fresh black-eyed peas
3 slices thick bacon, uncooked, cut into 1/2 inch pieces
1 bay leaf
1 small onion, chopped
1 small carrot, peeled
1 small celery stalk
2 cups chicken stock
4 cups water (more/less to cover veggies)
2 cups chopped, trimmed collard greens (not stalks)
salt and pepper to taste

Place first seven ingredients (through chicken stock) in a large stockpot. Add water to cover vegetables. Bring to a boil over high heat, then cover and reduce to a simmer. Cook 45 minutes to an hour, or until peas are tender. Add collard greens, cover and cook 10-15 minutes more, until greens are wilted. Season to taste with salt and pepper. Eat and enjoy good luck for the year to come!

Don't forget the drinks!

Bloody Mary Bar
Zing Zang Bloody Mary Mix (Spicy V8 works well too!)
Hot Sauce
Black Pepper
Horseradish
Celery Salt
Jalapeno Stuffed Olives
Celery Stalks
Worcestershire Sauce
Vodka!

Simple Mimosas
Pulp-Free OJ
Whatever champagne is left over from the night before!

May 2011 bring you good luck, good health, and good gatherings!

What Are You Doing New Year's?

2010-12-30T07:04:00.000-08:00

We're hosting a brunch to ring in the New Year!
Take a look at the (emailed) invite/menu, including some good luck foods: black-eyed peas (with collard greens), pork (bacon), grapes (fruit salad), and cakes (french toast and donuts!)
Happy New Year to you and yours!!
Event: New Year's Brunch
Menu:
Cinnamon-Nutmeg French Toast
Baked Eggs with Asparagus and Parmesan
Applewood Smoked Bacon
Black-Eyed Peas with Collard Greens
Fruit Salad
Donuts
Coffee, Mimosas, and Bloody Marys
Decor:
Black, White, Silver, and Turquoise

Twelve Days of Gift Tags

2010-12-23T08:43:00.000-08:00

Here are the tags that I created for this year's presents. This is a bit of an experiment- try printing them and let me know if the quality is too bad. If you send me your email address, I can send you a PDF file!

Merry Christmas to all and to all a well-wrapped gift!

Fun, Fabulous, Furnish 123

2010-12-20T09:31:00.000-08:00

The fam recently opened a new concept furniture store in the heart of ATX!
Whether you are looking for a sleek sectional sofa, a cute dinette, or a whole new bedroom suite, Furnish 123 has something for you AND, with incredibly reasonable prices, and quick delivery, it's the perfect solution for your space!
They are located just north of 2222 on Burnet Road, right next to Elsi's Restaurant.
Go online to create your own living room... then go try out your new comfy sofa in-store! I'll be showcasing some of their hottest items on the blog over the next few weeks- you know, to give you an idea of how to spend that Christmas cash!
www.furnish123.com

Kocurek Christmas Supper Party- 1809WESTdesign

2010-12-20T09:10:00.000-08:00

Beautiful home, a fabulous gathering of friends... it was a pure delight to decorate for this Christmas Supper Party.

Theme: Tradition with a Twist
Colors: Red, Green, Gold, Silver, and White
Flowers: Casablanca Lilies, Fresh Garland, Holly with Berries, White Roses, Gold-Flecked Eucalyptus
Details: Decorative Chair Wrappers, Trailing Centerpieces, Powder Room Arrangements

Hughes Living Room- 1809WESTdesign

2010-12-20T08:54:00.000-08:00

Take a peek at my latest living room re-do!
The goal: Unite bold artwork and a streamlined sectional sofa to create a warm and cozy spot in this 1980's condo.
The space: High ceilings, combination living/dining room, big windows and white walls.
The scheme: For the cooler months a warm lodge-like feel--- that easily transitions to a breezy sea-side resort during our hot, hot summer. It's a living room with DRAMA!

Recipe For the Week

2010-12-20T08:48:00.000-08:00

Parties, parties, parties!
Only one night for a normal dinner this week...
I'm planning on Real Simple Mag's Pappardelle with Beef and Mushroom Ragu. Merry Christmas!

2tbsp olive oil
1lb beef chuck, cut into 1inch pieces
kosher salt and black pepper
1 lg onion
2 carrots, chopped
4 garlic cloves, smashed
1 tsp chopped fresh rosemary
1 tbsp tomato paste
2 cups chicken broth
1 15 oz can crushed tomatoes
1 lb assorted mushrooms, sliced
12 oz pappardelle or fettucine
1/2 c grated parmesan, plus more for serving

Heat 1 tbsp oil in a large saucepan over medium hi heat. Season beef with salt and pepper and cook, turning occasionally, until browned on all sides, 3-5 minutes. Transfer to a plate
Heat remaining tbsp oil in saucepan over med hi heat. Add onion, carrot, garlic, rosemary and 1/4 tsp each salt and pepper and cook, stirring occasionally, until softened, 6-8 mins. Add tomato paste and cook, stirring, until slightly darkened, about 1 min more.
Return beef to pan and add broth and tomatoes. Simmer, covered, stirring occ. until beef is fork tender, 60-75 mins.
Add mushrooms to pan and cook, covered stirring occ., until tender, about 10-12 mins more. If sauce is too thin, simmer uncovered until thickened.
Meanwhile, cook pasta accding to directions; drain and return to pot. Add beef ragu and parmesan and toss. Serve with additional parmesan, crusty bread, and salad.
Mmmm!!

Holiday Cookbook!

2010-12-20T07:45:00.000-08:00

I simply remember my favorite things... and then I don't feel so bad!
A few recipes (both the tried and true- and the aspirational too!) for the Christmas Dinner or a NYE blast! Happy Eating!

Herb-Crusted Standing Rib Roast from Cooking Light Magazine and myrecipes.com
Truffled Wild Mushroom Lasagna from Cooking Light Magazine and myrecipes.com

Roast Chicken with Meyer-Lemon Shallot Sauce from Cooking Light Magazine and myrecipes.com

Pommes Anna (Potatoes Anna) from Cooking Light Magazine and myrecipes.com
Brussels Sprouts Gratin from Cooking Light Magazine and myrecipes.com

Salty Caramel Croquembouche from Fine Cooking

Easy Chocolate Chess Pie- Like my momma makes!

Apple, Fennel, and Cheddar Cheese Straws from Fine Cooking

Winter Salad from The Gourmet Cookbook and epicurious.com

Profiteroles with Coffee Ice Cream from Gourmet Magazine and epicurious.com

Tomato-Basil Soup from Cooking Light Magazine and myrecipes.com
Herbed Goat Cheese from Cooking Light Magazine and myrecipes.com
Beef Rib Roast and Yorkshire Pudding from the Grill from Cooking Light Magazine
White Bean Dip with Rosemary Olive Oil from Sunset Magazine and myrecipes.com
Pomegranate Champagne Cocktail from Cooking Light Magazine and myrecipes.com

Christmas Card

2010-12-20T07:15:00.000-08:00

Wishing you a happy holiday season!
~From 1809WEST~

Christmas Decor 2010

2010-12-20T07:12:00.000-08:00

On the first day of Christmas, my true love gave to me, a partridge in a well-decorated house.
Here are some pics and details from this year's Christmas decor- inspired by the Iloka Karasz's beautifully illustrated book "The Twelve Days of Christmas."
The book was published in 1949- and the pastel colors, abundance of life, and use of numbers provided a springboard for my winter wonderland.

Menu for the Week

2010-12-06T05:54:00.000-08:00

Monday~ Pork Roast with Red Cabbage
Tuesday~ Southwest Chicken Soup
Wednesday~ Veal "Schnitzel" with Arugula Salad and Spaetzel
Thursday~ Arthouse Affinity Group!
Friday~ Preppin' for Party- Hmm... Little Deli Pizza?
Saturday~ SD&McConnico Associate Holiday Bash- catered by Tino's Greek Cafe- Decor Details to Follow!

Howard Living Room- 1809WESTdesign

2010-11-22T14:22:00.000-08:00

I recently took on a new interior design client. Her condo's living room needed a breath of fresh air, and a new floor plan!
The goal: Give "hand-me-downs" a "pick-me-up!"
The space: Hard angles and difficult dimensions made the room a difficult one to lay out. I created a new floor plan that flows and functions.
The scheme: I created two decor schemes- incorporating existing furniture items (saving money!), giving others a new life, and pulling the room together in a sophisticated and interesting manner.
Take a look!

Menu For the Week

2010-11-22T07:22:00.001-08:00

Monday~ Greek Chicken Salad
Tuesday~ Chicken Piccata with Arugula Salad and Angel Hair Pasta
Wednesday~ French Onion Soup
Thursday~ Happy Thanksgiving!!
Friday~ MMM.... Leftovers!!

Highlights from NYT Design Mag

2010-11-08T07:50:00.000-08:00

It's always such a delight to find the Design Issue of the NYT Magazine carefully tucked inside the Sunday Times.
Here are some things that tickled my fancy. (Do I see a dream Christmas list forming? Why, yes I do!)

Reversible Tote from Tiffany (Actually, they misquoted the price in the Mag- its 395, not 595. Ahem.) The Camel/Gold combo will be an instant classic, in my book.

Stick the Snail from Donna Wilson- He's just darn cute. And kinda grumpy.

Studioilse's Seating for Eating- Clean, simple, oddly proportioned.

Matt Pug's Owls- Cute little owlies in oak, walnut and a myriad of colors.

Oh and THIS house.

Indian Take-In

2010-11-08T07:25:00.000-08:00

Surprisingly, there aren't a whole lot of options for good, cheap, quick Indian food here in Central Austin. So, when we don't feel like shelling out 40+bucks for Clay Pit, or driving down to Tarka, or up to Bombay Bistro- here are my go-to recipes for a yummy Indian feast. (Yes, there's India Palace, and Star of India- but sometimes even they seem to far to travel. And they're not that cheap, either. We like a sampling of everything for our Indian fix!)
(Modified slightly from Bon Appetit- and I apologize for all the borrowed photos lately! By the time dinner is ready, this baby is ready to EAT! I'll try to take more pics.)

Event: Indian Take-In
Menu:
Easy Chicken Masala
Basmati Rice with Cumin, Peas, and Carrots
Caramelized Cumin-Roasted Carrots
Cool Cucumber Raita
Oven Warmed Naan (Indian flat-bread, HEB makes white, wheat and garlic versions and sells it in the deli area.)

Easy Chicken Masala
1 c plain yogurt
1/4 c coarsely chopped cilantro
3 tbsp extra virgin olive oil
2 tsp kosher salt
1 tbsp garam masala (Indian spice mixture available at Whole Foods or Central Market in bulk spice section)
1 large garlic clove, minced
1 whole chicken, cut into 8 roasting pieces OR 6 boneless skinless chicken breasts or 1 pkg chicken tenders
2 small onions, cut into 1/4 inch slices

Mix yogurt, cilantro, olive oil, salt, garam masala, and garlic in a roasting pan or large bowl. Add chicken and coat all sides. Cover with plastic wrap, refrigerate at least 2 hours. (Or overnight!)
PH oven to 400 degrees. Arrange onions on a large rimmed baking sheet to form bed for chicken. Arrange chicken pieces on top of onions in a single layer. Discard remaining marinade. Roast chicken until cooked through and juices run clear. (30mins to an hour, depending on cut of chicken used. Breasts/tenders will take significantly less time than bone-in chicken pieces.) Serve chicken with roasted onions.

Basmati Rice with Cumin, Peas, and Carrots
1 c basmati rice
1/2 tsp cumin seeds
1/4 c frozen peas and carrots mixture

Cook rice according to package directions. While fluffing, add cumin seeds and peas and carrots. Cover and let veggies thaw before serving. (Approx. 5 mins)

Caramelized Cumin-Roasted Carrots
non-stick spray
6 medium carrots, peeled and cut into diagonal 1/4 inch slices
2 tbsp extra virgin olive oil
1 1/2 tsp cumin seeds
2 tsp kosher salt

PH oven to 400 (Same as for chicken recipe.) Spray roasting pan with non-stick spray. Combine carrots and all remaining ingredients in a large bowl; toss to coat. Spread in a single layer on roasting pan. Roast carrots until tender and lightly caramelized; turning once. 35-40 minutes.

Cool Cucumber Raita
(One way to make raita... out of many. I could do a whole post about different takes on yogurt sauces.)
2 c plain yogurt
1 english (hothouse) cucumber, peeled and coarsely grated
1/2 tsp kosher salt
2 tbsp finely chopped fresh cilantro
4 tsp finely chopped fresh mint

Combine all ingredients in a medium bowl. Chill 30 mins. Serve with chicken and warmed naan.

Tortilla Soup- Roaring Fork Style

2010-11-08T06:58:00.000-08:00

There are so many variations on Tortilla Soup- and, I love them ALL!

This version (based on Roaring Fork's recipe) is super spicy, super thick, and seriously good. Put your leftover turkey or chicken to use. And have a cold beer... or in my current condition, a cold glass of water, on hand.

Tortilla Soup a la Roaring Fork

2tbs veggie oil
1 small onion, diced
1 dried ancho, seeded and minced
1 poblano, seeded and chopped
1 small jalapeno, minced
1/2 c chopped tomatoes
2 tbsp garlic, minced
3 c chicken broth
1 c coarse cut/toasted corn tortillas
1/4 c cilantro
kosher salt and fresh ground black pepper

For chicken/avocado "relish":
1 c roasted and shredded chicken meat
1 avocado, diced
1 squeeze lime

For garnish:
Cilantro sprigs
Sour Cream
Monterrey Jack Cheese
Lime Wedges
Extra Tortilla Chips/Toasted Strips

Heat oil over med hi in large stockpan. Add onions, peppers, tomatoes, and garlic. Saute until vegetables are tender. Add chicken broth, tortilla pieces, and cilantro and season with kosher salt and pepper to taste. Bring to a boil. Reduce heat to med low and simmer until reduced by 1/4 (about 30 mins.)
Puree soup with hand blender, or in small batches (carefully) in regular blender. (Do not seal top completely while blending hot soups!)
Combine chicken and avocado in a small bowl. Squeeze lime over relish.
Divide chicken mixture (relish) into individual serving bowls. Ladle soup on top of relish. Top with cheese, sour cream, cilantro sprigs and a squeeze of lime. Serve with tortilla chips.

Cool Mornings, Warm Tummy- Peanut Butter Banana Bread

2010-11-08T06:41:00.000-08:00

A nice twist- with a healthy kick- on a classic. (From Cooking Light Magazine). It is tasty with or without the peanut butter glaze! Perfect with a cup of Anderson's House Blend coffee. YUM!
I'll have to try to make the CHOCOLATE banana bread. (Also from Cooking Light!)

Peanut Butter Banana Bread

1 1/2 cups mashed ripe banana
1/3 cup plain fat-free yogurt
1/3 cup creamy peanut butter
3 tablespoons butter, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
6.75 ounces all-purpose flour (about 1 1/2 cups)
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons chopped dry-roasted peanuts
Cooking spray
Glaze:
1/3 cup powdered sugar
1 tablespoon 1% low-fat milk
1 tablespoon creamy peanut butter

Preparation

1. Preheat oven to 350°.

2. To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.

4. To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.

Menu For the Week

2010-11-08T06:37:00.000-08:00

Lots o' new recipes this week!

Sunday~ Tortilla Soup- Roaring Fork Style
Monday~ Chicken with Shallots, Garlic & Vinegar, Mashed Root Vegetables with Horseradish, Sauteed Spinach
Tuesday~ Tri-Tip Roast with Parsley-Cherry Tomato Sauce, Spinach Salad, Roasted Potatoes
Wednesday~ Patty Melts, Yellow Squash Casserole
Thursday~ Fiesta Por Madres (Chicken Chalupas!)
Friday~ Out?

Holiday Cookbook!

2010-11-02T06:29:00.000-07:00

I'm putting together my favorite faves for the holidays... Stay tuned.

Monday Night Football Worthy Salad

2010-11-02T06:20:00.000-07:00

Works well for Thursday, Friday, Saturday, or Sunday Night Football as well!

Buffalo Chicken Salad- From a "15 Under 15" posting
Vary it up with Original Ranch Dressing+Blue Cheese, made from scratch.
1/2 c buttermilk
1/4 c chopped fresh herbs (chives, parsley, cilantro)
1/4 tsp salt
1 tbsp lime juice
3 tbsp mayo
1/4 c crumbled blue cheese
Whisk together in a small bowl, or shake together in a lidded jar. (Keeps for 3-4 days in the fridge.

Menu for the Week

2010-11-01T13:25:00.000-07:00

Monday~ Buffalo Chicken Salad
Tuesday~ Chicken Tikka Masala, Cumin Roasted Carrots, Raita, Naan
Wednesday-Friday~ Fly By The Seat of Our Pants!
But, at some point, I'll be making Peanut Butter Banana Bread. YUM!

Supremes de Volaille a l'Ecossaise

2010-10-19T06:52:00.000-07:00

Julia, oh, how I love thee. Let me count the ways.
It could be the many flavorful ways you gussy up chicken breasts...
Mrs. Child provides one master recipe for "supremes," or deboned chicken breasts, cooked - and three variations on the theme. Back in her day, this might have been a complicated dish- boneless, skinless, perfectly trimmed pieces of meat weren't at the ready in the meat department. But, that step already completed by the butcher, these supremes are supreme, no matter which way you prepare them.

Last night, I whipped up Chicken Breasts with Diced Aromatic Vegetables and Cream. Divine!
(And don't forget my earlier post- Chicken Breasts with Mushrooms and Cream)
Chicken Breasts with Paprika, Onions, and Cream is also delish, with a Hungarian twist. I'll make that one later!

Event: I Heart Julia!
Menu:
Supremes de Volaille a l'Ecossaise- Chicken Breasts with Diced Aromatic Vegetables and Cream
Mashed Russets
Steamed Green Beans

For the chicken:
The following vegetables cut into neat 1/16th inch cubes:
1 medium carrot
1-2 tender celery stalks
1 medium onion
(Ya know, they sell pre-pack diced veggies in the produce section- another short cut!)
1/8 tsp salt
5 tbsp butter
4 "supremes" and the sauce ingredients in the master recipe

Master Recipe Ingredients:
1/2 tsp lemon juice
1/4 tsp salt
big pinch white pepper
round of wax paper, cut into a 10 inch circle and buttered on one side
4 tbsp butter
1/4 cup dry vermouth, sherry, madeira or port
1/4 cup chicken stock
1 cup whipping cream
salt and pepper, lemon juice to taste

Cook the diced veggies slowly with the salt and butter for about 10mins in a covered casserole or deep 12" saute pan.
Meanwhile, sprinkle the chicken breasts with lemon juice, salt, and pepper. Add the chicken breasts to the pan with vegetables, and roll in butter quickly. Lay the buttered paper over them, cover casserole, and place in hot oven. After 6 minutes, press top of supremes with your finger. If still soft, return to oven for a moment or two (Mine needed 5 more. I think our chicken breasts are more "plump" than they used to be!) When meat is springy to the touch, it is done. Remove the supremes to a warm platter and cover while making the sauce. Pour the stock into the casserole with butter (and vegetables) and boil down quickly over high heat, until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste carefully for seasoning and add drops of lemon juice to taste. Pour the sauce over the supremes and serve at once, sprinkled with parsley.

Serve with mashed potatoes and steamed green beans.

You may have to switch to sweatpants after this meal...

Menu for the Week

2010-10-17T21:50:00.000-07:00

Monday~ Supremes de Volaille a l'Ecossaise- Chicken Breasts with Aromatic Veggies and Cream, ya'll!, parsley potatoes
Tuesday~ Potato-Leek Soup with Crostini
Wednesday~ Mini Sliders, Sauteed Acorn Squash with Rosemary and Brown Butter
Thursday~Chicken Paprikash with Whole Wheat Egg Noodles, Quick-Pickled Cucumber Salad
Friday~Dinner Party at arthouse! Congrats on the re-opening!

Chicken Chalupas and Ragu of Pork al Maialino

2010-10-11T19:21:00.000-07:00

Our Supper Club met up at Diana's house last night. It's always such a wonderful surprise to find out what tasty creations we get to eat for the week!

Isaiah made Chicken Chalupas- but wasn't ready to share his secret recipe. Instead, I'll share my quick and easy version that may closely approximate Isaiah's dish. Maybe!

Tonight we dined on Ruth's fabulous Ragu of Pork from last week's NYT mag. Delish!

Chicken Chalupas

1 rotisserie chicken (meat removed and shredded), or 3 shredded chicken breasts

1 jar roasted red salsa

1 tbsp cumin

1/2 tsp crushed red pepper

1 tsp red wine vinegar

6 Tostadas

1 can refried black beans

2 avocados, sliced

1 jar pickled, sliced nopales (cactus)

1/2 c queso fresco, crumbled

1 jar Mexican crema

Heat salsa in a skillet over medium. Stir in chicken, cumin, red pepper and heat through, stirring constantly. Remove from heat. Stir in red wine vinegar.

Meanwhile, heat refried black beans in microwave or on stovetop.

Carefully spread warm beans on tostadas. Top with chicken mixture, nopales, avocado slices, queso fresco, and drizzle with crema.

Here is the NYT recipe for Ragu of Pork al Maialino... it is truly succulent! A bit of work- (which because this was Supper Club, I didn't have to do!) but completely worth it.

1 pork shoulder, bone in, roughly 4 pounds

Kosher salt

3 tablespoons olive oil

1 medium white onion, peeled and cut into large pieces

1 rib celery, cut into large pieces

1 small fennel bulb, trimmed and cut into large pieces

1 quart chicken stock (or enough to almost cover the pork)

3 sprigs fresh thyme

Freshly ground black pepper

4 tablespoons unsalted butter

2 9-ounce boxes dry lasagna, broken into 3-inch shards

2 tablespoons fresh lemon juice

2 tablespoons grated grana Padano cheese

1 tablespoon chopped parsley

Small handful arugula leaves, cleaned.

1. Using a sharp knife, remove the thick skin from the pork, leaving a sheen of fat on top of the meat. Season aggressively with salt and place in the refrigerator until ready to use, as long as overnight.

2. Preheat the oven to 350 degrees. Place a deep saucepan or Dutch oven over medium-high heat and add 2 tablespoons olive oil. When it shimmers, gently cook the onion, celery and fennel until they begin to soften, about 10 minutes. Add the stock and thyme and bring to a simmer, then season to taste with salt and pepper. Rinse pork to remove excess salt, dry with a paper towel and add to seasoned broth. Cover and place in the oven for 90 minutes or more, until the meat just begins to pull away from the bone.

3. Allow both meat and broth to cool on the stove top for 30 minutes, or until you can touch the meat with your hands. Remove the pork and gently pull the meat from the bone, then tear the chunks into bite-size shreds. Place these in a large bowl.

4. Strain the liquid into a separate bowl and then pour enough of it over the meat to barely cover. (Use the rest for soup.) Cover and store in the refrigerator until ready to use.

5. Put a large pot of salted water over high heat and bring to a boil.

6. Place a large pan over medium-high heat and add the pork and braising liquid. Bring to a boil, then lower heat to medium and cook until the liquid is reduced by half. Add the butter and stir to emulsify.

7. Meanwhile, cook the pasta in salted water according to the directions on the package, 10 to 12 minutes. When it is finished, drain and add to the sauce along with a splash of pasta water. Simmer for 1 minute, then add the lemon juice, half of the cheese, a tablespoon of olive oil and the parsley. Stir to incorporate.

8. Serve immediately, topped with arugula and the remaining cheese. Serves 4. Adapted from Nick Anderer at Maialino in New York.

Menu for the Week

2010-10-11T19:07:00.000-07:00

Sunday- Chicken Chalupas (Supper Club creation by Isaiah)
Monday- Pork Ragu al Maialino (Supper Club creation by Ruth)
Tuesday- Southwest Chicken Soup
Wednesday- Justine's for Legal Build Fundraiser
Thursday- Burgers and Sweet Potato Fries
Friday- Tarragon-Cream Chicken and Polenta Pot Pies

Have I mentioned...

2010-10-06T20:10:00.000-07:00

how much I love RUE MAGAZINE!?
It's exclusively on-line, and created by design bloggers. My favorite feature- roll-over almost any object and you will be directed to a site that offers that item for sale. A fantastic time-saver! Rue has the "feel" of a traditional magazine- you can zoom in to read articles and see detail, or just flip through it to your hearts delight.
What a fab spin on traditional media! Congrats on the successful launch, Rue Magazine! (Funny thing, we've kinda got the same color scheme going on...)

Good Read: At Home

2010-10-06T19:58:00.000-07:00

I followed Bill Bryson on his Walk in the Woods... and now he's headed back home. Bryson's new book explores the historical significance of our living spaces. I am fascinated by the premise alone. The icing on this literary cake is that Bryson is an entertaining and informed writer. A new addition to my goodreads.com "to-read" list: At Home: A Short History of Private Life by Bill Bryson. (Available on amazon.com)

"Houses aren't refuges from history. They are where history ends up." I like that.

On the Fence (Well, really... On the Wall)

2010-10-05T14:31:00.000-07:00

I've been debating (for the last year or so) whether or not to wallpaper our guest/kids' bath. While I am entranced by all the gorgeous patterns and textures available- it's overwhelming... in a good way- it's hard to open the pocketbook to that kind of investment. Especially when the bottom half of the bathroom walls are covered in white epoxy-coated tile original to the house. Original tile can be a gorgeous thing... ours, I assure you, is not.
However, a girl can dream... and these papers are what dreams are made of.
(Above- Carey Lind Riviera Tiles Wallpaper from Wallpapers To Go)

Flower Power Grey Wallpaper by Kenneth James Echo Design from Wallpapers To Go

Fun Floral Blue and Taupe Wallpaper by Kenneth James Echo Design from Wallpapers To Go
Modern Damask Yellow Wallpaper by Kenneth James Echo Design from Wallpapers To Go
Hicks Hexagon in Black and Gold by Cole and Son from Walnut Wallpapers
Elysian Fields by Flavor Paper from Walnut Wallpapers (Yes, those are bats! LOVE IT!)
Awesome bathrooms with wallpaper (from housebeautiful.com):

Sitting Pretty

2010-10-04T15:12:00.000-07:00

Inspiration!

Haven't been able to get through the NYT Style Magazine DESIGN issue yet... I've been stuck on the Mitchell Gold+Bob Williams ad. I love this look- and it's helped me hone in on where I'm going with our living room. Here are some accent chairs that could fit the bill:

Manor Wing Chair by Baker

White Leather Wingback Chair from 1stdibs

British Route Sign Wingback Chair from Home Economics

French Upholstered Wing Chair from Restoration Hardware

La Salle Chair and Ottoman by Flexsteel from Gage Furniture

The State of the Living Room

2010-10-04T14:47:00.000-07:00

I took a design risk... and I think it paid off. The Oversized Equator Pendant Light arrived in a gargantuan box- much fun for the little one- and it makes a quiet statement hovering above our cocktail table. With a newly installed dimmer switch, the living room is moving in the right direction. Still some decisions to make- re-painting, another chair to bring our seating capacity back up to six, new art- but I'm just so happy that the light works! (Both aesthetically and functionally...)

So now on to the chair decision...

Menu for the Week

2010-10-04T13:16:00.000-07:00

Monday~Beef Kebabs with Couscous, Feta Salad
Tuesday~ Mommy's Night Out- Boys fend for themselves
Wednesday~Breaded Pork Tenderloins with Arugula Salad
Thursday~ Creamy Chicken Poblano Soup with Toasted Tortilla Strips

Peabody's Nursery Inspiration

2010-09-30T20:45:00.000-07:00

It came to me this weekend... after I pushed all thoughts of blush and rose and peony out of my mind... A book that has captured my interest for over 10 years: Albertus Seba's Cabinet of Natural Curiosities.

I am fully aware that this book is the muse for Pottery Barn's Summer Collection and for the ubiquitous use of red coral pillows and such. My plan deviates from the au curant (but at this point a bit ho hum) studies of sea life.
Peabody's tiny room (9X11+two teeny closets and a heck of a lot of wallspace consumed by windows and doors) will be a modern twist on Seba's cabinet. Clean lines mixed with natural textures, it will feel like a clearing in the forest where deer come to graze and lizards come to bask. I'm working on sketches and I can't wait to share more as it develops!

Winter Garden

2010-09-30T15:09:00.000-07:00

The tomatoes are long gone. The pepper plants stopped producing. Time to say goodbye to summer veggies and hello to the cold-hardy seedlings of the winter garden season.
This is the first time we've tried to grow a veggie garden in the fall and winter. I have visions of sauteed crispy kale, roasted brussels sprouts, and stewed cabbage in my head. (Far cry from sugarplums, I know, but I'm pretty darn excited about my greens!)

I'll keep you posted on how our crop fares!

2010 Winter Veggie Line-Up
Broccoli
Brussels Sprouts
Red Cabbage
Tuscan Kale
Buttercrisp Lettuce
Mascara (Red Leaf) Lettuce
Collard Greens
Oregano
Basil

Cool Front Week Continues

2010-09-30T14:59:00.000-07:00

It's warmed up a bit after the cool front... (Boo! More to come this weekend, I hope.) But that hasn't stopped me from churning out dinners that warm the soul and could possibly induce a hibernation spell.

If your belly feels empty, whip these up tonight!
Slow Cooker Beef Pot Roast with Gremolata
Mom's Chicken and Dumplings OR Chicken and Rosemary Dumplings

Chicken and Rosemary Dumplings
Prepare Mom's Chicken and Dumplings as directed, except for dumplings.
For Rosemary Dumplings:
1 1/4 c flour
1 tbsp chopped rosemary
2 tsp baking powder
1/4 tsp kosher salt
2 tbsp butter
1/2 c milk
1 egg

Combine dry ingredients. Using pastry cutter or two knives cut butter into flour mixture until pea-sized pieces. Add egg and slowly add milk, while mixing until slightly sticky dough forms. Bring broth to a low boil. Drop tablespoons of dough into broth, one at a time. Cover and cook 10-15 mins or until dumplings are fluffy and cooked through.

Emeril's Chili- Our Adopted House Recipe

2010-09-27T18:24:00.000-07:00

Wow, today was amazing!
Windows open, playing outside, and a big bowl of chili to top it off.
Emeril's Chili recipe has been our go-to guide for thick, hearty yumminess. Even the little guy approves! The two-year old, that is, I'm sure Peabody will have his payback in the form of major heartburn! But, I'll take it... this chili is that good.
But you don't have to take my word for it...

Event:
Chili Chilly Night
Menu:
Emeril's Chili with Colby Jack, Onions, Jalapenos and Sour Cream
With Tortilla Chips (or Crackers)

2 tablespoons vegetable oil
2 cups chopped onions
Salt
Cayenne
2 pounds stew meat
1 tablespoon chili powder
2 teaspoons ground cumin
Crushed red pepper
2 teaspoons dried oregano
2 tablespoons chopped garlic
3 cups crushed tomatoes
1/4 cup tomato paste
2 cups beef stock
1 cup canned dark red kidney beans
2 tablespoons masa flour
4 tablespoons water
1 bag Tortilla Chips
1 1/2 cups grated Monterey Jack cheese
6 tablespoons sour cream
1 small jar of jalapenos

Directions

In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, beef stock, and beans. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, uncovered for 1 hour, stirring occasionally, or until the beef is tender. Skim off the fat occasionally. Mix the masa and water together. Slowly stir in the masa slurry and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos. And a side of crispy multigrain crackers- or tortilla chips.

Menu for the Week

2010-09-27T06:56:00.000-07:00

Cooler temperatures are officially upon us! (For the time being.)
This week's dinners certainly reflect that:
Monday~ Italian Pot Roast
Tuesday~Chicken and Dumplings
Wednesday~ Emeril's Chili
Thursday~ Daddy's Night Out
Friday~ Hmmm... Something in a bowl...

It's A(Nother) Boy!!!

2010-09-24T08:17:00.000-07:00

We were thrilled to find out that our H will have a baby BROTHER! Two boys... Wow. I can't wait to get all of the little onesies and swaddling blankets down from the attic and revisit tininess. Now, just 20 more weeks to go!

Not only is this special for us, but it completes a full round two of baby boys for our playgroup! Twelve boys running around... whatever will will do? (Well, we won't have a problem fielding a baseball team!)

I learned a thing or two from round one, so here are some things I think will make life easier this time around! (You might notice a theme...)

Nap Nanny- H had terrible reflux and, as a result, slept in his swing... or in his carrier, for the first 6 months of his life. This looks like a better solution.

Arm's Reach Cocoon- H also didn't sleep well in a regular bassinet when we first brought him home. The Cocoon looks like a cozy place for a new baby to get some rest.

Daybed- A place for mommy to crash next to the crib. This one's from CB2.

Ergo Carrier- Those side slings were always terrible on my back. And I have a feeling I'll be carrying this guy will be taking a lot of naps on the go!

Sugar & Spice or Snakes & Snails?

2010-09-23T07:17:00.001-07:00

We find out today!! (Unless someone decides not to cooperate!)
So, since it's my last chance to shop for one side of the gamut or the other... Here are some fun, little items I'd buy if we were having a....

GIRL

Pink Moroccan Leather Pouf from Serena and Lily

White Parrots Lamp from Horchow- (But I'd change the shade)

White Curvee Shelf Table from Serena and Lily

Flokati Rug from Serena and Lily

Angelique Mirror from Z Gallerie

Maison Birdcage from Z Gallerie- picturing it full of stuffed animals and dolls

And a big, beautiful pink dollhouse. (For later...)

BOY

Dove Gobi Frame Rug from Serena and Lily

Rhino Head Plaque from Z Gallerie

Geisha Grellow Lamp from CB2

Splash Calder Mobile from The Abstract Home

Parker X-Bench from Serena and Lily

Old Faves

2010-09-21T17:49:00.000-07:00

Brought back a few of my favorite dishes this week... Just wanted to refresh your memory... and your palate!

Parmesan Pork Chops
Italian Sausage and Lentil Soup with Escarole (Kale)

Boardwalk Empire

2010-09-20T14:16:00.000-07:00

Last night we watched the premiere of HBO's new drama, Boardwalk Empire. Sleek and dazzling, brutal and grizzly, this show has it all. The Prohibition Era styling is spot-on and I thought I'd share some sources for 1920s style.
For flapper-worthy fashion, shop The Boudoir Queen. Vintage pieces and one-of-a-kind details come together to create couture items for a night on the town or on the runway.

The Chesterfield Bed from Restoration Hardware makes a statement in the bedroom.

The Budmojiggler font from 1001fonts.com echoes the lights of Atlantic City.

Get into bootlegging with your own barrel of Garrison Bourbon. The only bourbon made in Texas!
Create some drama of your own with these Pumpkin Damask Window Panels from Pier One.

Red lips were all the rage in the 1920s- Pretty up your pout with MAC Red. And tune in to HBO next Sunday for the second episode of Boardwalk Empire!

Cream of Roasted Tomato Soup: A Food52 Recipe

2010-09-19T14:41:00.000-07:00

So, false alarm, the busy, busy boy is still napping. And who could blame him? It's a dark, rainy afternoon. I'm dreaming of tonight's creamy roasted tomato soup and thought I'd pre-post the recipe and rev your salivary glands as well.
It's from Food52's collection. Check out their blog/store/email blasts and prepare to be wowed.
If this kid doesn't wake up soon, I won't have time to make the soup! I'll type loudly...

Menu:
Cream of Roasted Tomato Soup

Minute Steaks with Basil Butter

Roasted Brussels Sprouts

For the Cream of Roasted Tomato Soup:

Serves 4

8 medium beefsteak tomatoes, cored and quartered
4 cloves garlic
1/ 4 cup olive oil, plus more for the tomatoes
Salt
1 sprig rosemary
3 sprigs thyme
6 tablespoons heavy cream
Sugar, if needed
Coarsely ground black pepper
4 thick slices country bread, toasted and brushed with olive oil, for serving

1. Heat the oven to 375 degrees and line a rimmed baking sheet with foil. Lay the tomatoes cut-side down. Add the garlic cloves (with skins on). Sprinkle with olive oil and season with salt. Roast until the tomatoes are soft and caramelized, about 1 hour. Remove from the oven and let cool.

2. Add the ¼ cup olive oil, the rosemary and thyme to a small saucepan and place over low heat. Let warm until you begin smelling the herbs, about 10 minutes. Remove from the heat and let cool.

3. Peel the tomatoes and add the pulp and juices to a soup pan. Squeeze the garlic from its skin and add it to the pan. Place the pan over medium heat, and begin mashing the tomatoes with a potato masher until it’s pulpy, but not chunky (if you prefer to use a food processor, go ahead – just make sure you leave it pulpy). When the mixture is hot but not boiling, stir in the cream. Season to taste with salt. Add a pinch of sugar, if needed. Ladle into bowls and season with pepper. Sprinkle a little herb oil on top of the soup. Pass the toasts at the table.

For the steaks:

1 sirloin or thin-cut new york strip steak per person

coarse sea salt and black pepper

1 tbsp butter and 2 tbsp olive oil

Heat a large skillet over very high heat. Add butter and oil to pan. Pat steaks dry. Sprinkle with salt and pepper. Add steaks to pan. Cook 2-3 minutes per side, until desired doneness.

For the brussels sprouts:

1 lb brussels sprouts, trimmed and halved, if large

3 tbsp olive oil

coarse salt and black pepper

Toss brussels sprouts in olive oil and sprinkle with salt and pepper. If roasting tomatoes for soup, roast brussels sprouts at same time. (375degrees for about 25-30mins.) Quick fix: Use frozen brussels sprouts. Thaw in microwave, season, and roast at 425 for 15 mins or until slightly golden/crisp on edges.

Red Hot Red Dot

2010-09-19T14:25:00.000-07:00

Women & Their Work Gallery hosted the 15th annual Red Dot Art Sale on Thursday Night. I am so honored to be a part of planning such a fun and fabulous event. W&TW does so much for the Austin art community and beyond- it's great to see the community giving back!
For the past few years Mark and I have found a new art piece (or two) to add to our collection. It's so much fun to fall in love with a work of art "at first sight." And like any budding relationship, we have a great time getting to know the work, the artist, and find a place for it in our home.
This year we were struck by a sculpture by artist Ebbesen Davis. While the piece won't come home with us for another week or so, I'll share Ebbesen's website: www.ebbesendavis.com

Summer/Fall Smash-up: Summer Squash and Corn Chowder

2010-09-19T14:15:00.000-07:00

Using end of summer produce to create a tummy-warming chowder is a great way to quell those "I'm ready for Fall but it's still ninety-plus degrees outside" cravings. So crank down the AC, pull out a scarf and celebrate soup! Cooking Light does it right with a veggie based creation with notes of smoky bacon and melty cheddar.
I recommend buying high quality, applewood-smoked bacon. It's intense flavor will shine in the background of this chowder.

Event: I WANT FALL! (But it's so darn hot...)
Menu:
Summer Squash and Corn Chowder
Tomato Bruschetta

For the Soup:

Ingredients

2 slices applewood-smoked bacon
3/4 cup sliced green onions, divided
1/4 cup chopped celery
1 pound yellow summer squash, chopped
1 pound frozen white and yellow baby corn kernels, thawed and divided
2 1/4 cups 1% low-fat milk, divided
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1/4 cup (1 ounce) shredded extra-sharp cheddar cheese

Preparation

1. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add 1/2 cup onions, celery, and squash to drippings in pan; sauté 8 minutes or until vegetables are tender.

2. Reserve 1 cup corn; set aside. Place the remaining corn and 1 cup milk in a blender; process until smooth. Add remaining 1 1/4 cups milk, thyme, 1/2 teaspoon salt, and pepper to blender; process just until combined. Add pureed mixture and reserved 1 cup corn to pan. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. Stir in 1/8 teaspoon salt. Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon remaining onions, and 1 tablespoon cheese.

For the tomato bruschetta:

PH oven to 425 degrees. Arrange 12 thin baguette slices on a baking sheet; bake at 425 for 6 mins or until toasted. Rub toasts with cut sides of halved garlic clove. Combine 1/2 c halved cherry or grape tomatoes, 2 tsp chopped fresh basil, 1 1/2 tsp olive oil, 1 tsp balsamic vinegar and 1/8 tsp kosher salt; top toasts with tomato mixture.

YUM!

Menu for the Week- Seriously

2010-09-19T14:02:00.000-07:00

Well, last week was a mess.
The little one and I came down with a yucky cold- the only downside of Mother's Day Out. And Blogger was acting super spotty. I couldn't post or save a thing. I hope the bugs are gone and we can have a week of happy blogging!
(Note: I was able to make some of the meals on my queue last week... I'll try to post those recipes ASAP!)
Menu for the Week
Sunday- Roasted Tomato Soup, Minute Steaks, Roasted Brussels Sprouts
Monday- Italian Pot Roast
Tuesday- Out?
Wednesday- Parmesan Pork Chops, Garlicky New Potatoes, Wok Seared Collard Greens
Thursday- Out
The little one is waking up- time to grocery shop!

Spinach Pie to Individual Chicken Pot Pies

2010-09-09T13:50:00.001-07:00

You know what they say about the best laid plans...

Since last week I've had some mighty bad heartburn. (The Old Wives say this little one's gonna have as much hair as his or her brother does!) Heartburn? What's so bad about that? Well, let's just say it doesn't make me have much of an appetite- for eating or cooking.

But, now I'm on Pepcid, which seems to be working... and I was able to do a little cooking last night for me and the H. His daddy was on the road... and ate Woodfire Grill in Atlanta, Top Chef finalist Kevin Gillespie's place. Mark was pretty darn satisfied with his meal. I'm trying not to be jealous! But seriously... Look at the menu:

Peabody was calling for warm and satisfying with no spiciness to rile up the bile. So H and I made Chicken Pot Pies. (Ina's Spinach Pie will have to wait! As well as the other yumminess I had planned!)

Meal~

Easy Rosemary Chicken Pot Pies

Watermelon Pieces

Ingredients (Makes 6 individual pies)

1 lb chicken breasts, milanesa style (thin-sliced)

2 tbsp extra virgin olive oil

1 tbsp fresh rosemary, chopped

kosher salt and black pepper

3 tbsp salted butter

1 small onion, chopped

1/4 c flour

3/4 c chicken broth

1 1/2 c milk

1 1/2 frozen peas and carrots mix

additional salt and black pepper to taste

1 pkg refrigerated biscuits, buttermilk or homestyle

PH oven to 375 degrees. Place chicken breasts on baking sheet. Drizzle with olive oil and sprinkle with rosemary, salt and pepper. Toss to coat both sides of chicken. Place in oven. Bake 15-25 minutes or until cooked through and juices run clear. Remove to cutting board. Chop into bite-size pieces.

While chicken is cooking, add butter to a large saucepan over medium heat. When butter melts, add onion and cook until barely translucent, 3-5 minutes. Add flour and stir constantly until a paste forms. Gradually add chicken broth and milk, stirring until mixture is combined. Reduce heat to a simmer and cook until liquid thickens slightly. Add frozen vegetables and cooked chicken.

Reduce oven heat to 350 degrees. Ladle soup mixture into individual ramekins. On a work surface, gently press biscuit dough to flatten until large enough to cover ramekins. Place flattened dough on top of soup mixture. Place in oven and bake until dough is golden and cooked through. Approximately 15 minutes. Serve with watermelon slices... good for the pregnant belly. Or anyone else who needs some lycopene!

Toddler Mods: If your kiddo doesn't like foods "all mixed up," reserve some chicken and heat peas and carrots separately. Bake a single biscuit off to the side of the pot pies. H helped me season the chicken, and flatten the biscuits. He's a fab sous chef!

Menu for the Week

2010-09-07T08:39:00.000-07:00

It's been a while... and this week is a short one!

Tuesday~ Summer Squash and Corn Chowder with Tomato Bruschetta
Wednesday~ Spinach Pie
Thursday~ Greek Salad with Homemade Falafel
Friday~ Moroccan Stewed Chicken

New Crop of Cookbooks

2010-09-02T19:06:00.000-07:00

For my recent second 29th birthday, I received several fabulous new cookbooks. Simply cannot wait to crack them open! (Menu for the Week should be a snap next week!)
Here's the lineup:

This guy takes Mexican cooking to the next level- Luxury guacamole bar? Sign me up!

Mark Bittman is, quite frankly, a food genius. With him, Julia, and Ruth Reichl by my side, I should never make a cooking misstep.

I'm a sucker for Ina's laid-back hosting style. Effortless and elegant are her middle names, if she has two middle names. Plus the pics in this book make my mouth water!
Happy reading! (Surely I'm not the only one who reads cookbooks like novels?)

Illuminating the Living Room

2010-09-02T09:18:00.000-07:00

I've been searching for three years for the perfect light fixture for our living room. I never thought I would land on a fixture that a small aircraft could actually land on, but here it is: the oversized equator pendant lamp from CB2. It's as big as our coffee table (35" diameter) and I think it will lend a certain oomph to our oddly proportioned living space. Placing the order today and anxiously awaiting an elephant of a box on our doorstep! Follow-up photos will, um... follow!

We All Live In A Yellow Submarine

2010-09-01T18:48:00.000-07:00

Wow... two years already!?
We celebrated our little man's entry into true toddlerhood with a magical mystery party at the splash pad! Technicolor cupcakes, a cardboard submarine with cutout portholes, and goodies from under the sea completed the look. It truly felt like our own little octopus's garden in the shade.
While everybody took turns splashing and noshing, our fabulous friend Mike managed to capture our guests' likenesses with caricatures!
What's all that stuff about the "terrible twos?" Bring it on!
Happy Birthday, H-Man!!!

Pink or Blue!?

2010-09-01T07:11:00.000-07:00

Will Peabody will be dressed in hand-me-downs or frilly gowns? We will find out on September 23rd!
Until then I'll amuse myself with color schemes and design themes...
The present design for the girlie nursery is a "modern granny" look. Deep rose, quirky olive, gilded details with modern whimsy.
If it's a boy, then H's macaroni orange will be replaced with a more muted grey or aqua.
Here are some nurseries I'm in love with (Images from ohdeedoh.com, dominomagazine:

Sooo, what'll it be, doc!?

Great Idea: Nursery Notice

2010-08-31T06:37:00.000-07:00

You've been given notice... Today's Daily Candy features a website that allows new parents to send an e-nnouncement about their bundle of joy. Loved ones can post well wishes for up to a month!
What a cute idea!
Nursery Notice http://www.nurserynotice.com/

H's Big Boy Room!

2010-08-30T19:50:00.000-07:00

Big news! In February, our little family will be getting bigger. And our little house will be getting smaller! But, as last month's issue of House Beautiful proclaimed: Small is the new BIG!

So, we'll make the best of our 1550 feet by moving H to the front bedroom and making way for baby in the nursery. (Where my crafting and creating is going to happen is yet to be determined...) But for now, I am excited to reveal my design for H's Hip and Happening Big Boy Room!

Somethings old and somethings new, it will come together to make a space where he can play, read, relax and, hopefully, sleep! I'll keep you posted on the developments- we hare hoping to complete it by the beginning of the new year. (And the arrival of Peabody Hanna!)

Go Coastal Dinner Party

2010-08-30T19:34:00.000-07:00

This month I got the chance to plan a party that I wasn't even hosting! I had a blast creating the menu and decor for a friend's supper club. The best part: her friends raved about everything and asked for my contact info. 1809west is adding party planning to her bag of tricks!

Pat The Bunny Baby Shower

2010-08-30T19:21:00.000-07:00

The playgroup feted Julia and Erinn with a party inspired by a childhood fave: Pat The Bunny.
Who new such a simple book could inspire so many ideas for food, decor, activities and more!
Event:
Pat the Bunny Baby Shower
Menu:
(Rabbit Food!)
Chicken Lettuce Wraps
Veggie Eggrolls and Dumplings
Crudite of arrots, jicama, celery and more with Garden Veggie Dip
Carrot Cupcakes
Activities:
"How Big is Bunny? and "Hear the Tick-Tick Bunny?" Guessing Games
See Mommy's Shiny Nails Pedicures
The expectant mamas took home gift baskets full of PTB books and puzzles, PTB onesies (created from Iron-on transfers) and some other fun girlie stuff. Plus, "Feel Daddy's Scratchy Face" portraits of the daddies!

Eco-Friendly Baby Shower Invite

2010-08-30T19:07:00.000-07:00

This adorable little invite wasn't fit to print! The new parents wanted an eco-friendly baby shower, which included an email-only invite. A hand-painted image gave a soft edge to the digital medium. Even though I'm a big fan of paper stationery, going green is lots of fun!

Beachy Keen Baby Shower Invite

2010-08-30T18:53:00.000-07:00

My sister-in law-hosted a baby shower for her friends in DC. She asked me to create an invite that would reflect the laid-back, beach-y vibe for this gender-neutral shower. The invite was printed on textured paper. A fun, modern coastal design!

School's IN for the Fall!

2010-08-30T18:34:00.000-07:00

Now that school is just around the corner for my little one, I can finally breathe and think about documenting all the fun stuff I've been up to this summer.
Prepare yourselves for rapid fire blogging over the next few weeks as we settle into my favorite season of all... FALL!

Strawberry Yields

2010-05-08T20:00:00.000-07:00

I want to offer a warm welcome to all of my readers... I finally installed a stat counter and I am pretty shocked that so many people are reading. (Okay, so maybe it's just my 3 followers loading and reloading their favorite recipe?!) Anyway I invite you all to become followers! I know I'm rather sporadic/erratic- but I'm having so much fun sharing with you! Grilling and herb recipes coming up... along with fried green tomatoes and more homegrown goodies. Plus, interior design progress, summer party ideas, shower decor, and more!

We visited Sweet Berry Farm last weekend for a little friend's birthday. (Thank you, Windlers, for a perfect Saturday morning- what a great idea! And Happy B-day to big two year old S!!) While my toddler and is pint-sized buddies scarfed down every berry they could get their hands on, we still managed to come home with a ton of big, beautiful strawberries.
Peak strawberry season is coming to a close- signified by their extreme mark-down at the grocery store. Whether you pick your own or pick up a box at the store, here are some recipes for strawberry yumminess!
A "freezing" tip from my friend Julia: Place fruit on a baking sheet. Freeze overnight then pop individual pieces into a freezer bag. Defrost and use only as much as you need! Thanks, J!!)

Grilled Pound Cake with Strawberries and Mint Whipped Cream (Thanks for the pound cake idea, Romy! It was so delish. As were the fajitas ya'll made... I'll have to share that too.)
Strawberry Preserves
Strawberry Vinaigrette

Grilled Pound Cake with Strawberries and Mint Whipped Cream
1 pound cake, sliced into 1" pieces
1/2 stick butter, melted
2 c strawberries, tops removed, quartered
1/2 cup heavy whipping cream, cold
1 tbsp sugar
1 tbsp mint, finely chopped

Prepare whipped cream beforehand: Pour cream into large bowl. Using cake mixer or immersion blender, whip cream on high until stiff peaks form (about 2-5 minutes.) Gently fold in sugar and mint until combined.
Heat grill. Brush pound cake with butter. Grill 1-2 minutes per side or until charred lines appear. Serve pound cake topped with strawberries and mint whipped cream.

Strawberry Preserves (makes about 2 1/2 cups)
2 lbs strawberries
4 cups sugar
1/4 c lemon juice

Place strawberries in a large bowl. Mash until desired consistency. (I left large pieces of fruit intact.) Add sugar and toss to coat. Pour into a large saucepan. Bring to a boil. Add lemon juice. Continue to cook on high until mixture thickens to coat a spoon. Allow to cool slightly, then pour back in bowl. Cover with plastic wrap, then place in refrigerator overnight or up to 24 hours. Use within one week, or you may choose to can or freeze.

Strawberry Vinaigrette

1 cup olive oil
1/2 pint fresh strawberries, halved
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried tarragon
1/4 teaspoon white sugar

Combine all ingredients in a food processor or blender. Puree until combined. Complements a salad of spinach, walnuts, blue cheese perfectly!

Firehouse Design

2010-05-04T14:23:00.000-07:00

Met with my office design client in the new space today. It's an amazing art deco building that was originally a firehouse. Let's just say that it was subject to some unsightly re-nos in the 80s and 90s.

But with a fresh coat of paint and spruced up floors and ceiling, this place is gonna be one amazing workspace. I'm working on drawings and gathering a color palette. But here are some inspiration pics. Simply enough, Office Design Gallery is now my go-to site for innovative workplace design. Loved this office- a good springboard for this project:

Menu for the Week

2010-05-04T06:40:00.000-07:00

This week is busy so all meals belong in the 15 under 15! (Except for Friday, when we're back to slooow cookin'!)
Tuesday- Grilled Skirt Steak and Arugula Salad with Roquefort and Catalina Dressing
Wednesday- Pick up Tino's Greek Cafe
Thursday- Asparagus Soup
Friday- Chicken in Reisling (M requested it again!)

1809west on Facebook!

2010-05-02T15:34:00.000-07:00

Facebook friends, you will soon be able to follow 1809west on it's very own Facebook page!
I've been using "notes" to post blog entries via my personal Facebook page, but this should be much more fun! Still working out the details, but the page is up and running!
I invite you to become a regular follower and show 1809west some Facebook love!!! (Or... rather, "like!")

Guac On!

2010-05-02T14:38:00.000-07:00

I'm a purist when it comes to guacamole... Big chunks of ripe avocado, fresh cilantro sprigs, a little red onion, sprinkled with some fresh-squeezed lime. Add a little olive oil to combine the flavors and keep the guac from turning muddy. I've tried many variations, and this one just seems to show off the fruit in just the right way. Here's my recipe for Guac-Heaven!

My Favorite Guacamole
2 avocados, cut into 1/2 inch chunks
2 tbsp cilantro, chopped
1/4 c red onion, chopped
1 tbsp lime juice (lemon works nicely too, and imparts a different flavor)
2 tsp olive oil
kosher salt
black pepper

In a small bowl, combine avocado, cilantro, and onion, mashing gently with a fork, but leaving some avocado chunks intact. Sprinkle with lime juice and olive oil, stirring gently to combine. Salt and pepper to taste. Serve with your favorite chips, with grilled fajitas, or, simply, a spoon!

The above image is a painting by California artist, Craig Stephens... Love the lusciousness of the paint!

Lime Soup

2010-04-30T21:25:00.000-07:00

One more before bedtime!

Lime Soup is what I order when we're down in Mexico. Of course there are probably many, many ways to make it, probably even an authentic one, but this is my own creation... kind of! ... it's based on my fave, Southwest Chicken Soup.

Sopa de Lima- Lime Soup (serves 4)
1 jar roasted red salsa (I used Arriba!)
1 rotisseried chicken or cooked chicken breasts, deboned and shredded
1 tbsp cumin
1 can black beans, drained and rinsed
6 cups chicken broth
4 limes, juiced + 1 more for garnish, cut into wedges
kosher salt to taste
4 cilantro sprigs, plus more for garnish
4 tbsp sour cream, for garnish

In a large saucepan, heat salsa over med hi heat. Add chicken and cumin and combine. Cook until chicken is warmed, stirring. Add beans and broth. Bring to a boil. Cook 10 minutes or until heated through. Stir in lime juice and add sprigs of cilantro. Salt to taste- may not need any depending on broth. Serve topped with sour cream, cilantro and a lime wedge.
Oh, and a margarita! Let's hit the beach!

Shower Time!

2010-04-30T21:12:00.000-07:00

A few inspirational images for a future bridal shower for my future sister-in-law...
So pretty... I love it when people get married! Or have babies! Or just have parties!
Images via Hostess with the Mostess. Whenever you're stuck in a party-planning rut, give them a visit!

As Promised: Lombo di Maiale Coi Porri and Chicken Farfalle in a Basil Pesto Cream Sauce

2010-04-30T20:58:00.000-07:00

Two of my stand-up standbys. Both super tasty.
Mom's Famous Puffy Taco Shells to follow, with her permission, of course. They might be Mom's Secret Puffy Taco Shells!

Cooking with Leeks: Lombo di Maiale Coi Porri
(Pan-Roasted Pork Loin with Leeks, Cooking Light Sept. 2007)
This is definitely lighter than Chicken in Reisling, but there are some unmistakeable parallels. Both are super-tasty. This dish takes about 30mins active cooking time, and 2.5 hrs total.

4 large leeks, using only white and pale green parts
1 c water
1 tbsp butter, divided
1 tsp kosher salt, divided
1 tsp black pepper, divided
1 (2 lb) boneless pork loin, or tenderloin, trimmed
1/2 c dry white wine
chopped fresh parsley

Trim and half leeks lengthwise. Chop crosswise into 1/2 inch pieces. Submerge in cold water to remove any sediment.
Combine leeks, 1/2 c water, 1 tsp butter, 1/4 tsp salt, and 1/4 tsp pepper in a large dutch oven or deep saute pan over med hi heat. Cook for 10 minutes or until leeks wilt. Pour the leek mixture into a bowl.
Heat remaining 2 tsp butter in pan over med hi heat. Add pork to pan. Cook 5 mins, turning to brown on all sides. Add remaining 1/4 tsp pepper and wine to pan; cook 15 seconds, scraping to loosen brown bits. Return leek mixture to pan. Cover, reduce heat and simmer 2 hrs or until pork is tender. Remove pork from pan. Increase heat to reduce leek sauce, if too watery. Cut pork into 1/4 inch thick slices. Serve with leeks. Garnish with parsley. Delicious with mashed potatoes.

Chicken Farfalle So Good My Dog Will Bite a Hole In Your Shirt
dedicated to our late doggie, Lazlo, and Carlos, adapted from The Brick Oven

1 lb chicken breast, cut into 1 inch pieces
2 cloves garlic, chopped
2 tbsp olive oil
1 lb dried farfalle, linguine or other thick, hearty pasta
1 yellow bell pepper, julienned
1 c white button mushrooms, quartered
1/2 c cherry tomatoes, halved, or roma tomatoes, quartered
1/4 c dry white wine
1/2 c basil pesto
3/4 c cream

Heat 1 tbsp oil in a large skillet over med-hi heat. Add garlic and saute 1 minute. Add chicken and saute until cooked through (7-10minutes). Transfer to a plate.
Start water for pasta and cook according to package directions.
Add remaining tbsp oil to skillet and bell peppers. Saute until tender 3-5 minutes. Add mushrooms and tomatoes and cook 1-2 minutes more. Add wine and cook, scraping bottom of pan, 1 minute more. Return chicken, and any juices, to skillet with vegetables. Add basil pesto and toss to coat chicken and vegetables. Add cream and reduce heat to low. Simmer until sauce is thickened. Serve with crusty garlic bread and a salad with cucumbers, tomatoes, red cabbage and green leaf lettuce. Add Parmesan Peppercorn Dressing to boot!

Parmesan Peppercorn Dressing
Ranch Dressing Packet and listed ingredients
1/4 c parmesan, grated
1 tbsp coarsely-cracked peppercorns

Make dressing as directed on package. Blend in parmesan and peppercorns. Chill 1-2 hours before serving.

My Favorite Crusty Garlic Bread
6 cloves garlic
1/2 tsp kosher salt
1/2 tsp cracked black pepper
1/2 stick (4 tbsp)unsalted butter, softened
1 loaf french bread, halved lengthwise

PH oven to 400 with rack in upper third of oven. On cutting board, mince garlic. Add salt on top of garlic and smash with back of knife until it forms a paste. In a small bowl, combine butter and garlic paste. Melt garlic butter in microwave on high for 30 seconds. Brush bread halves with melted butter. Sprinkle with black pepper. Bake 10 minutes or until brown and crispy.

1809design

2010-04-30T14:15:00.000-07:00

I am so excited that one of my passions is turning into regular work! 1809design, the home design branch of my little tree of creative endeavors, welcomed two new clients this week!
The first project is a living room and study area... I am channeling Ellen Pompeo's fabulously eclectic abode, featured in this month's Elle Decor. I found a new love in designer Martyn Lawrence-Bullard. Moorish inspired pieces for the modern home- ugh, his collection is just too ME!
Here are a few pieces (not Lawrence-Bullard pieces, I regretfully inform you...) that I am including in the design. Fun stuff!

The second project is in the works and a first for me: an office space for film-makers, editors, and other young, fun, arty people. Can't wait to start researching office design.... I'll share more as it evolves!
Happy weekend!

Cooking with Leeks: Chicken In Riesling & Lombo di Maile Coi Porri

2010-04-28T14:28:00.000-07:00

Just thinking of this recipe gets the salivary glands going... So simple, yet such developed flavors. It reminded me of one of my standard dishes, Lombo di Maile Coi Porri or Pan-Roasted Pork Roasted with Leeks. I'll just have to post that recipe tomorrow. (Photo and recipe from Gourmet) At Central Market, I found an Alsatian wine that changed my mind about Rieslings... Such a great spring dish!

Event: Yummy Can Happen Any Old Night
Menu: Chicken in Reisling (Gourmet, March 2008)

Chicken in Riesling
1 whole chicken (about 3 1/2 lbs), backbone discarded and chicken cut French style into 8 pieces (French style: yields 2 breast halves with wings attached, halved crosswise for a total of 4 breast pieces, 2 drumsticks, 2 thighs. You could also use pre-cut chicken pieces.)
1 tbsp vegetable oil
3 tbsp unsalted butter, divided
4 medium (or three large) leeks, pale green and white parts only, finely chopped (2 cups)
2 tbsp shallot, finely chopped
4 medium carrots, peeled and halved on a diagonal
1 c dry white wine (preferably an Alsatian Riesling)
1 1/2 lbs small red potatoes
2 tbsp finely chopped flat leaf parsley
1/2 c creme fraiche or heavy cream (heavy cream is less expensive)
fresh lemon juice, to taste

PH oven to 350 with rack in middle.
Pat chicken parts dry and sprinkle with 1 tsp salt and pepper. Heat oil w/ 1 tbsp butter in a large, deep oven-proof skillet (with cover) over med-hi heat until foam subsides. Brown chicken in batches, turning once, about 10 mins total per batch. Transfer to a plate.
Wash leeks by submerging in a bowl of cold water. Skim leeks from top- sediment will sink to the bottom. Pat dry.
Pour off fat from pot, then cook leeks shallot, with 1/4 tsp salt and pepper in remaining 2 tbsp of butter, stirring occasionally, until leeks are golden and tender, 5-7 min. Add chicken, skin sides up, with any juices, carrots, and wine and boil down until liquid is reduced by half, 3-4 minutes. Cover pot and braise chicken in oven until cooked through, 20-25 mins.
While chicken braises, peel potatoes then cover with cold water in a saucepan. Add 1/2 tsp salt. Bring to a boil, then simmer until potatoes are just tender, about 15 mins. Drain in a colander, then return to pan. Add parsley and shake to coat.
Stir cream/creme into chicken mixture and season with salt, pepper, and lemon juice, then add potatoes. Serve immediately with steamed green beans or fresh steamed peas.

Busy, Crazy Week

2010-04-21T15:29:00.000-07:00

But I've still managed to make some tasty things... Check back next week and I'll share:

Chicken in Reisling
Lime Soup
Rotisserie Chicken Tacos with Roasted Onions, Guajillo, and Lime Sour Cream
My Favorite Guac

Whole Foods Tax Relief Week- 20% off Wine

2010-04-12T13:21:00.000-07:00

"Feeling Taxed? Give yourself a break and save big during our 'Tax Relief' week! Between April 12-18 enjoy special deals like: MIX & MATCH ANY 12 BOTTLES OF WINE - 20% OFF!"

Quick and Elegant Breakfast

2010-04-12T11:40:00.000-07:00

Here's an easy egg dish to break you out of the doldrums of cereal and waffles!

From the Gourmet Cookbook (with a few of my mods), this would make an amazing brunch dish, or BFD (Breakfast For Dinner!) Only four ingredients+S&P, and you might already have them!

Event: Quick and Elegant Breakfast for Two (or half recipe for one!)

Menu: Fried Eggs and Asparagus with Parmesan and Anderson's Fair Trade Organic Coffee

1/2 lbs asparagus, trimmed (I cut it into two inch pieces)

2 1/2 tbsp unsalted butter

kosher salt and black pepper

2/3 c finely (fresh) grated Parmesan-Reggiano

4 large eggs-

Put a rack in the upper 1/3 of the oven and PH to 425. Cook asparagus in boiling, well salted water until crisp-tender (still bright green), about 4 mins. Transfer with slotted spoon to paper towels to drain. Butter, using only 1/2 tbsp butter, one or two ramekins or gratin dishes. Divide asparagus between dishes. Sprinkle with half the cheese.

Heat remaining 2 tbsp butter in a 10 inch non-stick (I don't use nonstick, but you can!) over med-hi heat until foam subsides. Fry eggs, seasoning with salt and pepper, until whites are barely set, about 2 mins.

With a slotted spatula, carefully transfer eggs to each dish, placing eggs on top of asparagus. Sprinkle eggs with remaining cheese and drizzle with any remaining butter from pan. Bake until cheese is melted and eggs are cooked as desired. 4-5 minutes.

As for the coffee, you must simply go to Anderson's!

Dining Alfresco: Grilled Balsamic Skirt Steak

2010-04-12T11:21:00.000-07:00

Everybody took part in preparing this fresh, flavorful meal. Our toddler helped make the marinade and salad dressing, I chopped veggies, and the hubby grilled. From this month's Cooking Light Magazine (with some modifications) it is the perfect meal for easy outdoor entertaining.

Wine Note: I paired our steak with Marcus James Merlot. Purchased at Sprout's Farmers Market- 3 for 10 bucks! It's full bodied, balanced, and easy on the palate, as well as the wallet.

Event: Family Dinner Alfresco
Menu: Grilled Balsamic Skirt Steak, Sauteed Baby Spinach, Chopped Salad

For the Steak~
1/4 c balsamic vinegar
1 tbsp Worcestershire sauce
2 tsp brown sugar
1 garlic clove, minced
1 lb skirt steak, cut into 4 inch pieces (I would recommend sirloin or a better cut of beef, thin cut for quick grilling)
1/2 tsp kosher salt
1/4 tsp black pepper

Combine first 4 ingredients in a ziploc or large bowl. Add steak and turn to coat. Marinate at room temperature for 25 minutes. Remove steak; discard marinade. (Prepare spinach and salad while marinading meat.)
Heat grill to high temp. (400-500 degrees) Sprinkle steak with salt and pepper. Grill quickly, 3 minutes per side or to desired doneness. Remove from grill. Set aside on platter and tent with foil. Let stand 5 minutes and cut steak diagonally across grain into thin slices. (4 servings)

For the Sauteed Baby Spinach~
2 tsp butter
3 cloves garlic, sliced thinly
kosher salt
black pepper
1 10oz pkg fresh baby spinach

Melt butter in a large skillet over medium heat. Add garlic and saute one minute. Sprinkle with salt and pepper. Add spinach in batches, tossing frequently, until leaves just barely wilt.

For the Chopped Salad:
1 tbsp olive oil
1 1/4 tsp white (or red) wine vinegar
kosher salt
black pepper
2 1/2 c grape tomatoes, halved
1/3 c sweet (or Vidalia) onion, sliced paper-thin
1 large Hass avocado, cut into chunks
3 tbsp good blue cheese

Combine oil, vinegar, salt and pepper in a medium bowl. Add vegetables and toss. Sprinkle with blue cheese and additional black pepper to taste.

Menu for the Week

2010-04-11T16:38:00.000-07:00

Sunday- Grilled Balsamic Skirt Steak, Sauteed Baby Spinach, and Tomato-Sweet Onion-Blue Cheese Salad
Monday- Pork Pot Roast with Braised Cabbage and Turnips, Bibb Lettuce Salad
Tuesday- Pecan~Dijon Crusted Chicken Caesar Salad- Wait! No... Mom's Night OUT!
Wednesday-Parmesan Reggiano Dusted Meatballs in Roasted Tomato Sauce, Green Beans
Thursday- Grilled Chicken with Mint and Pine Nut Gremolata, Sugar Snap Pea and Feta Salad
Friday- Hmm... Try East Side Show Room?

Outdoor Inspiration Part II

2010-04-09T14:49:00.000-07:00

Some more pics, this time from another late-great magazine, Cottage Living. The name may imply a certain leaning towards doilies and teddy bears, but the content was anything but. I've kept my back issues for future perusing...
Another gorgeous, albeit relatively low-maintenance garden, this time right in my own backyard. (Well, it's just a few blocks away.) Such amazing use of organic and geometric, order and chaos. Divine! The cover photo is a Bradford Pear Tree alee in the back yard. The lantern is a whimsical touch and I love that the twinkling lights alternate between round and candelabra. I just bought some japanese boxwoods to line our sidewalk.

These pics are from the same Cottage Living issue. A Tucson garden that is anything but desert!

Outdoor Inspiration

2010-04-09T14:08:00.000-07:00

The weather is just gorgeous and, if it weren't for all that yucky yellow stuff, just perfect. Our outdoor areas are taking shape... I've been having fun finding images for landscaping/hardscaping inspiration. I am a fair-weather gardener and groundskeeper, so I've been searching for plants and materials that withstand some neglect. (Thus the large amount of low-mainenance, drought-resistant pea gravel we recently installed.)
The first pics are from the website of an eco-concious landscape/building design co. in LA, Dry Design. The rest are from back issue of the late-great Domino magazine. I love the combination of soft and hard materials, the designation of areas by function, and the clean lines of the space.

Meatloaf is Good

2010-04-09T12:44:00.000-07:00

As the week comes to a close, our little family has been feeling kinda crummy. Not sure if it's the ridiculously high pollen count or a remaining cold bug from chillier times. So we've decided to stay in for the night... and what better feel-good food is there than MEATLOAF? (Yes, chicken soup is good and is supposed to have all those immunity boosting effects...)

I was thinking that I must have posted my recipe for a great meatloaf... but no! I've only posted about one! (And I didn't even share a recipe!) That can't be!
I have more meatloaf variations (intentional and accidental) up my sleeve than you can shake a stick at. (What does that even mean? Must be the Claritin talking...)

Anyway, tonight I'll be making Classic Meatloaf from Cooking Light, March 2006. Before this recipe, I veered away from ketchup combos. But this one uses ketchup as a glaze. The outside gets all caramelized and gooey... and the inside's all moist and flavorful. I'm feeling better already!

Event: Go Away Allergens!

Menu: Classic Meatloaf, Cauliflower Puree, Lemony Green Beas... Oh and some cheese from Antonelli's! Gotta go pick some up after the little one wakes up.

Classic Meatloaf (modified slightly from CL's recipe, image courtesy of myrecipes.com )

1 slice white bread (I use wheat)

2 tbsp milk

1/2 c ketchup, divided

1 1/2 lbs of ground meat (any combo of lean beef, turkey, veal, pork... tonight I'm doing 3/4 beef, 1/4 tukey)

1/2 c onion, chopped

1/3 c italian parsley, chopped

1 tbsp dijon

1 tsp dried basil

3/4 tsp salt

1/4 tsp black pepper

2 large egg whites

cooking spray

PH oven to 350. Pulse bread in food processor to make crumbs. Combine breadcrumbs and milk in a large bowl; let stand for 5 minutes. Add 2 tbsp ketchup and remaining ingredients, except cooking spray.

Shape meat mixture (Freeform meatloaf! Healthier than the loaf pan meatloaf!) onto a foil-covered broiling pan or baking pan. Spread remaining ketchup over top of meatloaf. Bake at 350 for 1 hour or until cooked through. (Temp should be 160) Let stand 10 mins. Cut loaf into slices and devour!

Serve with:

Cauliflower Puree- Steam one half a cauliflower, cut into florets. Drain. Place steamed florets in food processor with 1/4 cup half and half and 3 tbsp butter. Puree until smooth. Salt and pepper to taste.

Lemony Green Beans- (Very similar to Haricot Vert with Lemon Butter) Steam green beans until tender, but still bright green. (About 7 minutes.) Drain. Place back in pot or in serving bowl. Dot with 1 tbsp butter, sprinkle with lemon juice and kosher salt.

La Primavera

2010-04-09T12:18:00.000-07:00

It's fun to find connections between art and food...
Yesterday I was inspired by the beauty and freshness of Spring. While I chopped veggies for pasta primavera, my mind wandered back to Art History 301... Sandro Botticelli's La Primavera.
The same exuberant colors and energy of this masterpiece are present in (perhaps) my favorite, and most used recipe, from Cooking Light. I delivered this colorful dish to friends who just welcomed their second little baby into the world. Paired with rosemary bread from Central Market and a bunch of baby's breath, I hope it brought them as much joy to eat as it did for me to cook!

Event: Welcome Baby Carter! Welcome Spring!
Menu: Pasta Primavera (Cooking Light April 2004), CM Rosemary Bread

1/2 lb uncooked fusilli (or gemelli) pasta
2 cups diagonally cut (1") thin asparagus
1/2 c shelled green peas (I make this optional- not always in the mood for peas in my pasta)
1 tbsp olive oil
1 small yellow bell pepper, julienned
1 small red onion, thinly sliced
2 cloves garlic, minced
1 c cherry tomatoes, halved
2/3 c chicken broth
1/3 c whipping cream
1/2 tsp salt
1/2 tsp crushed red pepper (adjust the amt to desired heat)
1/4 c grated parmesan cheese
1/4 c torn or sliced fresh basil

Cook pasta according to directions. Add asparagus (and peas) during the last minute of cooking. Drain and place in a large serving bowl.
Heat oil in a large skillet over med-hi heat. Add bell peppers, onion, garlic; saute 5 minutes. Add tomatoes, saute 1 minute. Stir in broth, whipping cream, salt, and red pepper. Cook 2 minutes or until heated through.
Add veggie and sauce mixture to pasta mixture. Toss to coat. Sprinkle with parmesan and basil. Serve with crusty bread. Delicious hot, warm, or cold.

The Joy of Lentil Soup

2010-04-09T11:58:00.000-07:00

Tuesday night I made Lentil Soup with Greens via the recipe in the Joy of Cooking. It was hearty and perfect for what's sure to be one of the last chilly nights here in ATX. The funny thing is, our favorite Lentil Soup Recipe (Lentil Soup with Italian Sausage and Escarole from Gourmet 2008) seems to be a complete rip-off of Joy's recipe.

Okay, not a complete rip-off... but the only differences seem to be the use of ham/bacon vs. italian sausage and balsamic vinegar vs. red wine vinegar.

I used spinach for this week's green... (Grown-up spinach not that baby stuff.) which I must say makes a lot more sense to the palate than escarole. Kale works well too btw.

Well, here's TJOC's recipe for Lentil Soup with Greens... Give it a go!

3 tbsp olive oil

4 oz ham or bacon, diced

3 med carrots, peeled and diced

3 med celery ribs, diced

1 large onion, diced

3 garlic cloves, minced

2 c dried lentils, rinsed and picked over

1 14oz can diced tomatoes (TJOC says to drain, I didn't and I think it makes a richer broth)

1 tsp dried (or 1 tbsp fresh) thyme

8 cups water (I think broth could make the flavor deeper, but water is cheaper!)

1 bunch kale/spinach, chopped roughly

1 1/2 tbsp+ balsamic vinegar

2 tsp salt

1 tsp black pepper

Heat oil in large soup pot. Add ham/bacon and saute 3-4 minutes. Add carrots, onions, celery, and garlic; saute until veggies are tender 5-10 mins.

Stir in lentils, tomatoes, thyme and water. Bring to a boil. Reduce heat and simmer until lentils are tender 30-45 mins. Add greens to soup for last 5 minutes of cooking. Stir in balsamic vinegar and season with salt and pepper to taste.

Chicken Cordon Bleu

2010-04-06T11:36:00.000-07:00

Super easy, super tasty- no pics, we ate too fast!

Menu: Chicken Cordon Bleu
Asparagus with Shallot Vinaigrette
Spinach Salad with Simple Vegetables

Chicken Cordon Bleu (serves 2 and a toddler-modified from The Joy of Cooking)
kosher salt and fresh ground black pepper
1 pkg thin-sliced (milanesa) chicken breast (4 pieces)
1/4 lb thin-sliced ham (Easter leftovers!)
4 slices baby swiss cheese
1/4 c whole wheat flour
1 large egg, beaten with 1 tbsp water
1/2 cup breadcrumbs (or I used 1/2 cup whole wheat pretzel crumbs, just pulse pretzels in food processor)
1 tbsp butter
1 tbsp olive oil

Flatten chicken breasts until 3/8 of an inch. Sprinkle with salt and pepper. Layer ham and cheese on top of chicken. Fold over and press sides together to keep cheese and ham mixture inside. Dredge in flour, then egg mixture, then crumbs. Heat butter and oil in a large skillet until fragrant. Add chicken to pan and cook 3-4 minutes a side until golden and juices run clear. Serve immediately.

Asparagus with Shallot Vinaigrette
1 lb asparagus, trimmed and washed
1 tbsp red wine vinegar
2 tbsp extra virgin olive oil
1 tbsp minced shallots
1 tsp dijon mustard
kosher salt and black pepper

Steam asparagus until cooked through but still bright green (5-7mins). Plunge into ice water to stop cooking. For dressing, whisk together remaining ingredients and season with salt and pepper to taste.

Custom Printed Fabric from Spoonflower!

2010-04-06T11:13:00.000-07:00

Wow! Just found a link to this site on fromthedeskofannie's blog. How much fun would it be to create your own fabric?! I usually search for months to find the right thing for reupholstering or pillow covers, but now I have Spoonflower. Genius!

Library Chairs

2010-04-06T06:23:00.000-07:00

The bookcase wall in our house has felt lonely ever since I moved our danish mod chairs to other rooms. So I've been keeping an eye out for the perfect reading chairs... Maybe I'll save my pennies and spring for two of these from Restoration Hardware:

or from Room Service LA:

Wine Not?

2010-04-05T19:47:00.000-07:00

Keep your wine corks in a big, fun container. We started last year and have almost filled our giant hurricane lamp. Now, what to do with them once it's full? Hmmm...

Make Your Mark

2010-04-05T19:44:00.000-07:00

A nice little (and pretty) trick to keeping your place in a cookbook: ribbon! Some cookbooks come with one or two (Thanks Gourmet and Gourmet Today cookbooks!) to keep you tuned to the right recipe, but it's easy to snip a few lengths of ribbon and mark as many pages as you want. Of course, a bookmark will work, but for some reason ribbon just feels right!

The Basics: Salt and Pepper

2010-04-05T19:37:00.000-07:00

So I am kinda particular about my salt and pepper. Iodized salt has been off of my table for at least 5 years. I scoff at those paper-pepper flakes that come in packets. It's kosher salt and fresh ground black pepper or nothing. (Okay, that's not true... I have an emergency Morton's set in the pantry. And actually had to use it a few weeks ago when I didn't realize we were out of peppercorns!)
We've had good luck with a stainless/wood pepper grinder and bamboo salt cellar/ramekins from Crate&Barrel. It may seem weird to some of our guests that we pinch our salt instead of shaking... but they soon get over it.

Ham Left-Overload/Menu for the Week

2010-04-05T13:50:00.000-07:00

So after hosting our Easter Lunch, I have decided that store-bought ham packages are deceiving. I hunted through those plastic-then-foil-then-netting wrapped bundles, trying to find the largest one to feed our hungry masses of egg-tossing champs. They all looked tiny... so I settled on the mother of all HEB hams- a 10 pounder, surely just enough to satisfy and maybe we'd have a few leftover slices. However, after everyone had served themselves, nibbled, and grazed, we were left with a whopping 7 pounds of honey-cured pork. (Okay, so some of that is the hock... which I really don't foresee myself turning into ham stock. I just don't know what I'd do with ham stock...)

So, with no further ado, but about a two month delay...
Menu for the Week
Monday~ Chicken Cordon Bleu, Asparagus with Mornay Sauce
Tuesday~ Ham Strata with Vegetables decided on Lentil Soup with Greens instead
Wednesday~ Beef Fajita Salad with Ham-Spiked Black Beans
Thursday~Mom's Night OUT!
Friday~ Casa Colombia!

Foray into the Interior Design World...

2010-04-05T13:36:00.000-07:00

Well, the little guy is still snoozing, so I might as well take advantage of this time!
This winter, some good friends asked me to redesign their formal living room. First of all, I took this as a huge compliment... I mean, yes, I would love to do interior design work professionally, but I just haven't taken that leap yet. (And whether that leap means going to school or just starting my own business outright, I'm still deciding...)

This was my dream job- the clients liked my style, so I approached the design as if it were my own living room. I put together several different "looks," pulling sofas, lighting, occasional tables, rugs, paint swatches, and tile samples. After our first consultation, I created a drawing with all the elements that they selected.

Once all the large pieces arrived, I worked with them to select a paint color for the walls, and new tile for the hearth. Below is a before pic and my sketch with most of the major elements of my design. I will post final pics soon!

Best Friends

2010-04-04T05:25:00.000-07:00

A good margarita is a thing not easily attained. Tequila, triple sec, lime juice, ice, salt... yes, those are margarita ingredients, but how they come together (or don't) is the important thing.
Yesterday I brought together two good things: Simply Limeade and Milagro Silver Tequila. I won't say that it was the most authentic margarita, but man was it perfect under the warm afternoon sun.
I'll call it the: Simply Margarita
1 oz Milagro Silver Tequila
3 oz Simply Limeade
Pour over ice in a drink shaker. Shake. Pour into a kosher salt (or cane sugar) rimmed glass. Sigh...

Happy Easter!

2010-04-04T05:07:00.000-07:00

Here's the invite I made for our Easter Celebration. I just love the animal font from dafont.com!

Oh and here's last year's invite too!

Have a wonderful day!

Backyard Bliss!

2010-04-04T05:00:00.000-07:00

My biggest "project" for the last couple months has been the transformation of our backyard space. Our house backs up to an alley, which definitely has its advantages, but the existing chain link fence divided the space in half... grass on this side... "No Man's Land" on the other. (Well, we did park our cars back there, and our trashcans, and a shed.. so it wasn't a complete waste, just not very aesthetically pleasing...)

We went through several design possibilities until we landed on this drawing:

Carport, horizontal privacy fence, gravel play yard, water feature, concrete block planter wall, and, most importantly, better use of the space. After a weeks of contacting contractors, getting bids, and coordinating the timing of the project work finally began. And now we open our doors to this(!!!):

We've still got landscaping to do, and a water feature to install, but we couldn't be happier with the transformation of our backyard!