Celebrate with MONET

Author’s Note: Before we get to the Food, I want to thank Couleur Nature for sharing their incredibly lovely French tablelinens as backdrop for Monet’s Food. I remember seeing their tablecloths for the first time some 15 years ago. Before I could Cook, let alone make Cassoulet! I was “antiquing” with my grandmother, Mima, in Pasadena. (She loved “Good Design.”) There was a vendor selling beautiful old platters but I fell hard for the cheery, obviously well-made tablecloth beneath.  We went back and forth until finally I convinced her to sell me her tablecloth. I use it most weeks still. What I love about Couleur Nature is not just the daily beauty they bring to my kitchen, but the memory of my grandmother. Shopping with me in the sunshine… Mima died two years ago this Spring. And I think of her every time I unfurl that gorgeous cloth onto my kitchen table. It’s been a real honor working with Couleur Nature again on this article.

When I started writing about Artists & Food last year, I had no idea I’d find a real thread of similarity across history. First with Frida and her Recipes, Robert Townsend (L.A. based & awesome) and with Monet. Three Artists who could not be more different if they tried. But each one living a purposeful aesthetic. An intentional way of being. Of creating.

Life Lived Beautifully. And Intentionally… The Parlor at Giverny.

For Monet, the second half of Life was ripe with the celebrations and deliciousness denied him in the first half. Giverny provided important sanctuary. Space to grow as a newly blended family with Alice Hoschede, Monet’s second wife, after Camille sadly died from cancer. Giverny was an oasis of seemingly “wild” waves of color — vibrantly lush! — in every direction.  Lilac shadows and dappled sunlight. Fragrant, blooming flowers, tranquil pond, and VERY organized, kitchen garden. Not an inch wasted. Giverny was a carefully structured orchestra of year-round care, grounds maintenance, and painting schedules.

Alice & Claude Monet’s restored Kitchen. Alice died in 1911 and Blanche, her daughter, took over as mistress of Giverny. When Monet died in 1926, the house continued for family and dwindling chorus of artists and friends until WWI devoured Europe. September 1940, on the brink of WWII, Blanche “wrote to Count Matternich asking him to protect the house. An official notice was pinned to the door, stating “This is Monet’s House. Forbidden to the forces of occupation.” Blanche lasted until June the following year before closing Giverny. It’s said cook Marguerite handed over her apron here in this kichen, leaving sadly in a red truck. For it was over. And Giverny deserted.

Domestic harmony being paramount for Monet, mealtimes ran like clockwork: three multi-course meals cooked by Maguerite (from scratch) per day. Fresh cut flowers in every room. Alice at the helm intentionally crafting an elegant, creatively “Artsy” Lifestyle while simultaneously protecting now-famous Monet’s privacy… and satiating his hunger. Monet built three studios at Giverny and painted every morning and late afternoon, allowing only Alice in and later, Blanche, his stepdaughter. Alice would meal-plan the week ahead or embroider while Monet painted. I love that visual… Two people so in love with each other, food and art! With daily meals,  acts of seasonal celebration.

One of Monet’s many food paintings.  Monet painted abundant scenes in courtyards, parks, picnics, and sweet family moments through his entire career… even if early reality was cold, hungry, and impoverished.

For Monet reveled in the appetizing! Bragging that he “ate the weight of three men” per meal. Insisting on a beautiful table (even when times were lean). After reading countless pages these past eight months, surviving Giverny recipes boast early “Farm to Table” fare that had to be flavorful but never fussy.  Alice and Monet, both born upper middle class, understood that domestic beauty was vital but always appear effortless. Monet insisting on eating well in celebration of season, family, and finally, financial success as Artist.

Shellfish was a true delicacy. Giverny initially boasted no Ice Box, making safe storage of these beauties difficult! Shellfish served was always a cause for Celebration! Miyagi Oysters shown here on La Mer Tablecloth from Couleur Nature.

Out of all the recipes I’ve read, these are some of my favorites — partly because they are unfussy, delicious, and easily switched up. I want to share them with you and hope you make them too for your loved ones!

Celebrating each other as the Monet/Hoschedes so often did.

 

SMOKED SALMON SPREAD ON BAGUETTE WITH CHIVES & THYME

Smoked Salmon on Toasted Baguette. Dean snuck one before I started photographing and kept saying “oh these are good!” while I worked! Shown here on Couleur Nature’s stunning Scalloped Marble Platter, Cherry Blossom tablecloth, and Grasse napkins. (I never match).

Ingredients:

  • 1-1.5 cups total goat cheese, creme fraiche, plain yogurt
  • Fresh chives
  • Fresh Thyme
  • 1 Lemon
  • About 1/4 lb Smoked Salmon Slices
  • 1 Baguette or French Bread

This dish is a perfect appetizer or light dinner! It takes minutes to prepare and pairs beautifully with chilled Sauvignon Blanc, Chardonnay, or Champagne. Monet thought Veuve Clicquot the best and ordered it often for Alice.

In one bowl, mix well 1-1.5 cups goat cheese and creme fraiche with a splash of plain yogurt or half-and-half. Wash and chop fresh thyme and chives to taste. Zest or finely chop lemon peel and mix in  (I use a vegetable peeler and peel three strips before chopping.) Salt/fresh ground pepper. (A wooden spoon works best.)

Next, coarse chop about 1/4 lbs smoked salmon slices and mix into the cheese mix. I do add a splash of fresh lemon juice.

Slice & toast French bread or Baguette and spread salmon on each. Arrange on this pretty platter and dust with more chopped chives.

 

MONET SCRAMBLE

Our New Favorite. Perfect for brunch or easy night in! Served fireside on Gingham Two-Toned Napkins and Marble Platter with Bistro Glasses and Grasse Napkins.

Ingredients:

  • 4-5 Eggs
  • 2-3 slices Prosciutto (hand torn bite-sized)
  • 1 Shallot (chopped)
  • 1-2 cloves garlic (chopped)
  • 1/2-1 red Tomato (seeds drained and rough chopped)
  • 3 Asparagus (woody part discarded, cut bite-sized)iitake or Morel Mushrooms (for prep: read below)
  • Fresh Chives
  • Salt/Pepper
  • Butter

Marguerite’s Note: Really, there are too many variations of this beauty to try. For us? I “Sonoma-fied” Marguerite’s hand written recipe but kept her Mushroom Secret: And that is to trim the bottom. Cut the stems off entirely and finely slice or dice them. Then, halve or quarter the caps. She thought this preserved the texture of the mushrooms but boosted flavor. After making this scramble three times in the last week? I’ve converted.

Warm a non-stick frying pan (I worship my Lagostina non-stick (thanks to FeedFeed) and my All Clad omelette pan found at Sur La Table!). Melt two tablespoons of butter and add Asparagus. Once aromatic, add Garlic, Shallots and torn Proscuitto. Let Asparagus soften and Prosciutto crisp up a bit. (Add more butter if necessary). Add the chopped chives, salt and fresh cracked pepper (& mix) just before the cheese! Some 30 seconds later? Turn heat way down and add the eggs. Slowly scramble the eggs so they remain soft. Top with more chives and serve immediately with a crisp green salad.

Monet adored light-red wines such as Grenache with this dish. Idle Cellars (my friend Ben) makes some of the finest Grenache in the new world and pairs beautifully. We opted for a warm fire and our cold 2014 Annadel Sauvignon Blanc. Served here on Grasse & Gingham Napkins with Bistro glasses and marble circle.

CHEESE PLATTER WITH PARMA CANTALOUPE BITES

Living on a Vineyard has some perks. One of them is sundown with friends, great wine, and eating Monet’s favorite cheeses! Served here next to our Merlot Blocks on Cherry Blossom Tablecloth and assorted marble platters with Pink & Green Bistro Glasses thanks to Couleur Nature! Roses fresh cut from the garden behind me.

Ingredients:

  • 1/2 of 1 Melon (Canteloupe here but any neutral Melon will work)
  • Thinly sliced Prosciutto or Parma Ham
  • 1/2 wheel Camembert
  • Artisan Goat Cheese with Herbs (We like Skyhill Farms from Napa or Laura Chanel)
  • 1 Slice Blue with good marbling
  • Balsamic Vinegar
  • 1-2 Sprigs fresh Mint
  • 1 bottle Veuve Clicquot (Monet favored Veuve above all else and enjoyed it with family at Christmas and every special occasion!)
  • 1 bottle chilled white wine (enjoyed with our Sauvignon Blanc)
  • Toothpicks (the cuter the better)

Easy to assemble! Arrange cheeses on chilled platter.

Next cube canteloupe. Fold bite-sized prosciutto/ham and top with fresh mint leaf. Spear the trio and place on platter. Lightly drizzle with high-quality balsamic vinaigrette. Serve immediately or wait awhile… Chilled marble platters keep everything fresh.

Sunset in the Vineyard, here at the historic Annadel Estate Winery, May 2017

 

MONET & SEAFOOD

Monet had a special place in his heart for fish. In fact, he painted 22 separate paintings along a particular stretch of coastline between Dieppe and Varengeville-sur-Mer. When visiting, Monet stayed at the Hotel La Terrasse where Fruits de la Mer is the house specialty. This “dish” remained a family favorite and was highly prized. Giverny was built before refrigeration so Alice & Monet splurged on this luxury only a few times a year, mostly Christmas Eve or New Year’s Eve… In the meantime, Monet enlarged the initially small pond at Giverny and stocked it with fish for eating.

Dean could wait no more to dive into this gorgeous feast! Fresh, wild caught crab, oysters, shrimp and lobster paired beautifully with our 2015 Los Chamizal Vineyards Chardonnay atop Couleur Nature’s new La Mer tablecloth! Dipping sauces set in totally darling painted Aero Ceramic BowlsBistro glasses come in many colors… Chuck Williams selected this style of glass when he first brought back French cookware to America and opened the first Williams Sonoma here in Sonoma. Chuck thought they were practical, good for water, juice or wines, and were pretty. I could not agree more! Thrilled they now come in these beautiful colors at Couleur Nature!

Ingredients:

  • Assortment of fresh, preferably wild-caught fish. Monet loved mussels and clams, oysters, lobster and crab. My kids love all things prawn and I didn’t have the mental energy for mussels and clams so we went easy with oysters and a lobster tail (all to grill) as well as two crabs.
  • Lemon
  • Dill
  • Parsley
  • Tartar Sauce
  • Cocktail Suace

Shallot Vinaigrette if you do oysters: Chop 1 garlic and 1 shallot. Marinate in rice vinegar and squeeze a bit of hot sauce and fresh lemon into the thin mixture. (Keep it more vinegar than sauce.)

Chill platter in refrigerator. Arrange fresh greens artfully and place shellfish in a pretty pattern.  Garnish with fresh cut lemons.  I like putting bay shrimp in a separate small bowl (they look prettier.) And serve to great cheering of your guests!

 

Bibliography:

Monet’s Palate Cookbook, The Artist & His Kitchen Garden At Giverny, Aileen Bordman & Derek Fell

Monet’s Table: The Cooking Journals of Claude Monet, Claire Jones (1989 ed.)

Art History, Vol. 2, Marilyn Stokstad

The Art Book, Phaidon

Food With The Famous, Jane Grigson (1979 ed.)

Monet Foundation at Giverny

ROBERT TOWNSEND: Artist Kitchens

FREE COLOR T.V.

Candy Hearts, Robert Townsend, Watercolor. (Sold but a personal favorite).

One perk as a painter, is genuinely appreciating other Artists. And sometimes, becoming really good friends. Robert Townsend is just such a person: stunning Painter — in a League of his own! — and solid family friend.  The fact he’s now a famed painter is just too fun.

I met Rob back in 2004 opening night of “Icons,” his very first solo show. I was a young professional working for the Mayor of L.A. and Rob, a Longshoreman in Long Beach.  Working in a shipyard at night and teaching himself to paint by day. Through books, exhibitions, and museums, Rob mined within a shockingly fine talent for colorfully painting vintage Americana.

Fun Pack, Robert Townsend, Watercolor. Altamira Gallery

Fast forward 10 years, and Life finds Rob and I earnestly still pursuing our dreams.  I make wine and paint in Sonoma and Rob thrives quietly as much sought after Artist, working long months on a single canvas, in Downtown Los Angeles. Remembering to hike and eat the end of most days. We’re still fast friends; it’s been a true joy watching him rise from sweetly awkward new painter to still-humble Star.


Reflections & Rivers, Robert Townsend, Oil.

From pinwheels to chipped neon signs, rusting trucks and forgotten roadside diners, Rob brilliantly catches the mystique and vibrancy of mid-century America. All that cheery, post-war optimism! Cautiously muted with nostalgic sadness for what’s been lost. On a personal note, I especially love his kitchen and food related works. I cook facing a trio of colorful confections he painted for Anni when she was born. It makes our kitchen happy.

Grand Canyon, Robert Townsend, Oil. Hanging in our Dining Room.

NOW. To me? As Rob’s friend and cheerleader, his newfound love for “Helen” is the stuff of Legend.

Helen was a mid-century, Indiana housewife. A woman who loved a good time, backyard barbecues and long road trips across 1960s America. Though Helen died long ago, Rob breaths life back into this huggable woman through a twist of fate — he found an old Kodak slide of Helen from one of her many trips and painted her. Finding his maternal muse in the process — or at least a favorite Aunt.

“Just Kay & Patty,” Robert Townsend, Oil… Rob first called Helen (on Left) “Kay” but later learned her real name in time for the second painting.

In Rob’s words, “…I found some slides on eBay, which had been bought at an Estate Sale in Indiana. I discovered they were part of a huge collection, featuring one very special and delightful woman with jet black hair and an amazing collection of clothes. She loved the camera and the feeling was mutual. I was able to acquire the whole collection” after more than a year of trying. Flying out to meet Helen’s family, even touring her home and small town with her niece.

Helen and Roy were married some 69 years in a Sears & Roebuck kit house. Playing host to many, many memorable backyard and cocktail parties. This is what Rob paints. Her echo. The memories of Laughter. Love. A real zest for Life!

Keeping Up With The Conleys, Robert Townsend, Oil.

Rob now owns (& cares for) some 3,000 slides of Helen, Roy and their loved ones. With 60 paintings planned in coming years – all set during Rob’s cherished mid century modern 1950s, 60s, and 70s.

It’s no wonder Rob doesn’t get much time to cook. Luckily, I fatten him up every couple of months when he visits our Farm.  Below are two recipes Rob makes often. Like, a lot.

Mango Smoothie, Robert Townsend, Watercolor. Owned by Weismann Art Collection.

 

MID CENTURY MODERN CHILI 

Rob’s note: “So here’s the thing, as a single artist working at home, it’s perfect. Spend an hour making it and have easy leftovers for days…. There’s also no onions in this, as I’m not a big onion person, but obviously it could be added along with peppers.”

“Probably” Makes 8 Servings

Ingredients:

  • 1lb ground Turkey
  • 1 can diced organic Tomatoes
  • 2 Carrots
  • 2 Celery
  • 1 Box Low Sodium, Organic Chicken Stock
  • 2 cans Kidney Beans
  • 1 Can Corn
  • 1 Bag Power Greens (Kale or Spinach)
  • Fresh Garlic
  • Smoked Paprika
  • Cayenne
  • Cumin
  • Oregano
  • Chili Powder
  • Salt / Pepper

Recipe explained, “Ok, in a big pot, sauté chopped carrots and celery. Then add Turkey. Break it up and cook to brown turkey. Add spices and garlic [to taste]. Add tomatoes, broth and beans and simmer 30 minutes. Add corn and greens for another 10 minutes.”

“I like to make Trader Joe’s Cornbread to serve with, and drink with an A&W Root Beer. That’s my meal!”

 

ROB’S BREAKFAST SCRAMBLE

Ingredients:

  • Eggs
  • Handful Yukon Gold Potatoes
  • Handful Shredded Cheese (to taste)
  • Olive Oil
  • Salt / Pepper

Rob’s Recipe: Cut up some Yukon Gold potatoes and cook 35-45 minutes in olive oil, seasoning salt and pepper. Scramble [or fry up] a couple of eggs. Put potatoes on plate. Eggs on top. Sprinkle shredded cheese on top of the whole thing.”

Enjoy!

EAT, Robert Townsend, Oil.

SOURCES:

Friendship & Cooking for Rob: www.freecolortv.com

Helen Film Trailer, The Art of Robert Townsend (video)

Galleries, Bios, & Available Works: Altamira Fine Art (Tucson), Hespe Gallery (San Francisco), & Imago Gallery (Palm Springs).

Interview at http://www.frankie.com.au/blogs/art/artist-appreciation-robert-townsend-interview

FRIDA’S Food: Artist Kitchens

Mary Cassatt wrote that women must choose between Art or Family & Hearth.  That Mind and Soul cannot properly support both. As an early 20 something, I dismissed that as antiquated. Fast forward 20 years, to me as mother, cook, and painter, I understand. How the Heart and Mind struggle to create each side of itself equally.

Frida’s Kitchen, La Casa Azul. Photo courtesy of the Frida Kahlo Museum

Frida navigated these waters herself. As Artist and as Wife, Artist & Homemaker… “We could not have a child, and I cried inconsolably but I distracted myself by cooking, dusting the house, sometimes by painting…” Though she did not have children, Frida’s focus largely orbited her husband, Diego Rivera. For Frida was most prolific as Artist when apart from Diego — and impassioned Wife and Domestic Goddess when together. Painting early, stopping by eleven to cook/bring Diego lunch and ensure a visually vibrant home with fresh cut flowers, indigenous foods, sculpture, art, monkeys, dogs, talking parrots, beautiful tablescapes… For Frida believed in attractive surroundings — starting with her Kitchen Table.  Teaching even her Art students to move servingware and decorative items around the table to find the most “pleasing manner…” From her kitchen (and home) outward, to see “in a way that was much different from the usual.” That enthusiasm for daily Beauty mattered. That Food and Rituals of Eating, mattered. And still does.

Here is where I ask you to join me!  When I wrote about Frida and her Cooking in October, many wanted to read her recipes. But I confusingly learned that Frida loved to cook and that she did not, that she preferred to host parties, decorate elaborately, or that her cook cooked… Regardless, here are a few (of many) recipes Frida’s stepdaughter remembers cooking and eating in their family kitchen. Most of the books I’ve read recently highlight dishes rooted in pre-Colonial, indigenous ingredients but the following recipes, most of us should be able to make from what we find in our shops and market places — swap in what you can’t find or don’t want to use such as butter or avocado oil for Lard, jalapeño for exotic chiles, etc. For Heritage and Traditions played much loved and revered roles in Frida’s (and Diego’s) Art as well as in the elevation of everyday aesthetics. I’ve only cooked her Shrimp Tacos but plan to cook the rest over the coming weeks… including Diego’s beloved Molè.  Join me!

Frida’s last painting before her death, Watermelons titled “Viva la Vida” (1954)

 

SHRIMP TACOS

(8 servings)

  • 1 medium onion, chopped
  • 4 serrano chiles, chopped
  • 4 tablespoons / 65 g butter
  • 3 medium tomatoes, peeled, seeded, and chopped
  • Salt and pepper
  • 1 pound / 50g cooked shrimp (peeled/deveined)
  • 24 medium tortillas

Sauté the onion and chiles in butter until the onion is translucent. Add tomatoes and salt/pepper to taste.  Cook for 10 minutes, until the tomato is thoroughly cooked. If the sauce becomes too thick, thin with a little chicken stock or water.

Add the shrimp and cook 2 minutes, just until they are heated through.

Fill the tortillas with the shrimp mixture and serve piping hot. Or serve the shrimp mixture with the tortillas on the side.

Note: I’d grill the tortillas and garnish with chopped cilantro and fresh lime.

 

SOPA SECO DE FIDEO

(8 servings)

  • 1 pound / 500g thin noodles
  • Corn oil
  • 10 medium tomatoes
  • 1 medium onion
  • 2 garlic cloves
  • Salt
  • 3 parsley sprigs
  • 2 cups / 500 ml chicken broth
  • Pasilla chiles, fried and chopped, to taste
  • 2 avocados, peeled and sliced
  • 1& 1/2 cups / 375ml heavy cream
  • 1/2 pound / 250g añejo cheese grated (parmesan, queso fresco, or cojita cheese)

Sauté the noodles in hot oil in a saucepan until golden. Drain off all but three tablespoons of oil.

Puree the tomatoes with the onion, garlic, and salt to taste. Add the puree to the noodles and simmer together until the mixture has thickened. Add the parsley and chicken broth to cover. Cover the saucepan and simmer for 20 minutes, until the noodles are tender and the broth absorbed; add more broth if necessary. Discard the parsley leaves.

Pour the noodle mixture into a heated serving platter and garnish with chiles, avocados, cream and cheese.

 

BLACK BEAN SOUP

(8 servings)

  • 2 tomatoes, roasted and peeled
  • 1/2 onion
  • 1 garlic clove
  • 1 teaspoon dried oregano
  • Salt
  • 2 tablespoons corn oil
  • 3 cups / 500g cooked black beans
  • 6 cups / 1.5 l cooking liquid from beans (or water)

Garnish:

  • Dried Oregano
  • 1/2 pound / 250g panel cheese, cut into small squares (or mozzarella, muenster, or quest fresco)
  • 3 tortillas, cut in small squares, fried in oil, and drained (or chips)

Puree the tomatoes with the onion, garlic, oregano, and salt to taste. Sauté in hot oil until thickened. Puree the beans with their cooking liquid. Add the bean puree to the tomato mixture and cook 5 to 10 minutes to blend flavors. Serve soup garnished with oregano, cheese, and tortilla squares.

 

ENCHILADAS TAPATíAS

(8 servings)

  • 24 small tortillas
  • Oil

For Sauce

  • 8 to 10 ancho chiles, roasted and deveined
  • 2 cups / 500ml boiling water
  • 1/2 large onion, chopped
  • 2 small garlic cloves
  • 2 tablespoons oil
  • Salt
  • 1&1/2 chicken breasts, cooked and shredded
  • 1 cup / 250ml sour cream
  • 1/2 pound / 250g añejo cheese, crumbled (or cojita or parmesan)

To make Sauce: Soak the chiles in the boiling water for about 10 minutes. Puree and drain. Sauté the onion and garlic in hot oil until translucent. Add the puree and salt to taste.  Cook for about 10 minutes to blend flavors.

Fry tortillas very briefly in hot oil. Dip in sauce, fill with chicken, and roll up. Arrange on a serving platter [or on serving dishes] top with more sauce, then with sour cream. Sprinkle with crumbled cheese.

 

SHORTBREAD COOKIES

(25 to 30 cookies)

  • 1 pound / 450g flour, sifted
  • 1 cup plus 2 tablespoons/ 300g lard
  • 1 cup / 190g superfine sugar
  • 1/4 cup / 60ml rum
  • 2 cups / 160g confectioners sugar

Mound the flour on the counter or in a bowl and make a well in the center. Fill the well with the lard, sugar, and rum. Mix well to make a smooth dough. Roll out 1/2 inch thick. Using a round cookie cutter of desired size, cut the dough into rounds and place on baking sheets. Bake in a preheated 350’F / 175’C oven until golden, 12 to 15 minutes. Remove the cookies from the oven and toss with confectioners’ sugar to coat well.

 

POTATOES IN GREEN SAUCE

(8 servings)

  • 2 pounds / 1k small potatoes
  • 2 pounds / tomatillos, peeled and scrubbed
  • 1 cup / 250ml water
  • 4 serrano chiles
  • Salt
  • 3/4 cup / 100 g coarsely chopped cilantro
  • 2 tablespoons lard
  • 1 large onion, finely chopped

Peel the potatoes and parboil them for 1 minute.  Set aside. Simmer the tomatillos with the water, chiles, and salt to taste until tender. Let cool slightly, the puree with the cilantro. Heat the lard in a skillet and sauté the onion until translucent. Add the tomatillo puree and cook for 10 minutes. Stir in the potatoes and continue to cook until potatoes are tender, about 15 minutes.

Note: Find smallest potatoes you can. You may parboil your potatoes 1-2 minutes longer if larger than small.

Serve in shallow bowl pooled with sauce and:

REFRIED BEANS

(8 servings)

  • 1/2 pound / 250g lard
  • 1 onion, finely chopped
  • 3 cups / 500g cooked beans
  • 1 cup / 250ml cooking liquid from [Pinot} beans
  • Salt
  • Grated añejo cheese (or parmesan [or Cojita])
  • Totopos (fried small tortilla triangles)

Heat the lard in a skillet. When it starts to smoke, add the onion and sauté until golden. Add the beans and cooking liquid. Mash the beans to make a puree. Season with salt to taste. When the Beans are well fried and pull away from the bottom of the pan when stirred, remove from the heat. Place the fried beans on a serving platter, shaping them into a log. Sprinkle with cheese and garnish with totopos.

Frida Kahlo, “Still Life With Parrot & Flag” 1933

An excerpt from the exterior wall of Frida’s La Casa Azul Kitchen: “This Kitchen contains a typical Mexican hearth. Although gas stoves were commonly used at the time Diego and Frida lived here, they preferred to cook the old fashioned way, with wood, and to prepare pre-Hispanic, colonial, and traditional dishes… “If we are not our colors, aromas, our people, what are we? Nothing.”

BLACK MOLÈ FROM OAXACA

(16 to 20 servings)

  • 1 pound / 500 g chihuacle chiles
  • 1/2 pound / 250g mulato chiles, seeded and deveined, seeds reserved
  • 1/2 pounds / 250g papilla chiles, seeded and devised, seeds reserved
  • 3/4 pound / 375g lard
  • 2 large onions, roasted
  • 1 head garlic, roasted
  • 3 stale tortillas
  • 2 slices egg bread
  • 3/4 cup / 100g blanched almonds
  • 1/2 cup / 75 g shelled peanuts
  • 1 cinnamon stick
  • 1/2 cup / 70g sesame seeds
  • 1/2 cup / 60g pumpkin seeds
  • Pinch of anise seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 2 teaspoons dried oregano
  • 10 coriander seeds
  • 10 black peppercorns
  • 8 cloves
  • 3/4 cup cup / 100g raisins
  • 3 large bars Mexican chocolate (or semisweet chocolate)
  • 4 pounds / 2k ripe tomatoes roasted and peeled
  • 1 pounds / 500g small green tomatoes
  • 8 tablespoons lard
  • sugar and salt
  • 2 guajolotes (small turkeys) or 4 large chickens cut into pieces and cooked in a strong broth with carrots, onions, and herbs ** Reserve the broth.

** There’s a bit of discrepancy between this recipe and others, mostly in terms of herb count. Such as 2 cloves versus 8, 1 teaspoon anise versus pinch, 4 garlic versus one head… So use intuition and cook to taste.

Quickly fry the chilies in hot lard, being careful not to let them burn. Place the fried chilies in a large saucepan in hot water to cover. Bring to a boil, then simmer until soft.

In the same hot lard, sauté the onions and garlic until translucent. Add the tortillas, bread, almonds, peanuts, cinnamon, reserved chile seeds, sesame seeds, pumpkin seeds, anise seeds, cumin seeds, thyme, marjoram, oregano, coriander seeds, peppercorns, cloves, raisins, and chocolate. Sauté for a few minutes. Puree this mixture with the tomatoes and the chiles. Strain the puree and cook in 8 tablespoons lard. Stir in sugar and salt to taste and 2 cups turkey/chicken broth. Simmer for 20 minutes.

Add the turkey, and simmer for 20 to 25 minutes to blend flavors. If the mixture is too thick, add more turkey broth as needed.

Note: Chihuacles are special chiles from Oaxaca: you can substitute cascabel chiles.

Serve sprinkled with sesame seeds.

Select Acknowledgements:

Frida Kahlo At Home by Suzanne Barbezat

Frida’s Fiestas: Recipes and Reminiscences of Life with Frida Kahlo by Guadalupe Rivera and Marie-Pierre Colle (*all featured recipes above)

PBS Documentary (2004) The Life and Times of Frida Kahlo. A Film by Amy Stechler

The Diary of Frida Kahlo: An Intimate Self-Portrait. Intro. by Carlos Fuentes and Sarah M. Lowe.

Weeknight Lasagna

Ready for easier, lighter fare that’s still delicious? Yep. Me too. Read on for LASAGNA: easy to make, potluck AND leave with your sitter on NYE! Photo by Sarah Deragon.

“SCREW IT. I’VE COOKED ENOUGH,” runs through my head this time of year…. But seriously, the holidays are winding down. You (and your Kitchen) likely need a break from nonstop baking, braising, and cooking.  Am I right? But you still need to eat. And celebrate our New Year!! So if you’re going out (or staying in) this is a great, quick recipe to make everyone happy.

Enter my simple, kind of a cheater’s guide to Lasagna. Great for every night but also perfect for family style New Year’s Dinner. Little and big eaters will ALL love it. (Trust me.)

I hadn’t thought to share it before (sorry about that) but after pow-wow-ing in Napa with some EPIC foodie talent (see below) thanks to hostess Teri Turner, I’m more than delighted to share as part of our #virtualpotluck. The idea is to share what our tables’ will boast on this most auspicious of annual celebrations. Then keep ’em coming!

Truly wonderful week of food talks, ideas, and development. I popped in & out depending on the kids and winery but to say the least, it was a wonderful experience for all of us. I whole heartedly hope you follow each one us here. From L-R: that’s me in Cheetah (straight from the streets of London), No Crumbs Left (Teri), Zach Attack, The Lemon Apron (Jen), The Cooks In Their Kitchens (Naomi), Husbands That Cook (Adam & Ryan (far right), Displaced Housewife (Rebecca), Bazaar Lazarr (Christi), Rainy Day Bites (Deborah), C.R.A.V.I.N.G.S. (Christine). Read more at this lovely write up by the Husbands! Only missing Food Fashion Party (beloved Asha), The Daley Plate (Dale) And Jam Lab (Amisha)!

Now in the midst of some seriously accomplished food talent, I realized my place wasn’t in perfection at the table, so to speak.  But in my perfectly imperfect family table and our demanding vineyard life.  And I quickly thought to share my go-to Lasagna for families of all kinds and sizes. Yes, this dish is delicious! But also, SO easy to make… Easy to potluck… Easy to serve… Everyone loves it… With Zero Leftovers. (Yay!)

Pantry Tip?  Watch for grocery sales and stock up. Keep at the ready boxes of dried pasta (we use DeCecco), jars/boxes of diced or strained Italian tomatoes like Pomi or Jovial brands, tomato paste, dried Italian herbs, and a few cloves of garlic. These will be the backbone for any quick sauce. The rest of the ingredients are more flexible and easily changed.  For example:

  • Swap in verdant green pesto for this red tomato sauce (just don’t cook pesto… Ever)
  • Change out Spinach with Broccolini (or chopped Kale)
  • Throw in those wilting Tomatoes (chopped up)
  • Use Shallots instead of Yellow Onion
  • No Ricotta? No worries, just add more Mozzarella
  • Add ground Lamb, Beef, or chunks of cooked Italian Sausage (mild or hot) for your Carnivores
  • Skip the Ricotta should you feel like whisking a Béchamel sauce

TIP: For large gatherings including little mouths, please keep in mind the ages of all your guests. Do all parents a solid and don’t use lasagna sheets. Use Rotelle pasta (those little wheels) or Farfalle, Macaroni or Gnocchi shells instead. So you/they aren’t bending over every four minutes to cut your kids’ dinner into little chewable pieces. Stand tall and sip wine instead…

Think “bite size” chopped greens. No stress, easy to eat. Photo by Sarah Deragon. Email me if you’d like to try our Sauvignon Blanc? It’s the best ever.

Abi’s Quick Lasagna:

Ingredient Suggestions (make yours to taste):

  • 3-5 Cloves Garlic (peeled)
  • 1 Carrot (peeled & quartered)
  • 1/4-1/2 Yellow Onion (Peeled & quartered)
  • 1 Stalk Celery (quartered)
  • 1 small jar Tomato Paste or Concentrate
  • 1 26-28oz. Jar/Box fine Italian Tomatoes (Diced or Pureed)
  • 2-3 Handfuls Spinach (Kale or 1 bunch Broccolini)
  • 5-10 Stalks Asparagus (course parts trimmed & removed)
  • 1/2-3/4 Box of Roselle or Farfalle Pasta (or 6 sheets dried Lasagna)
  • 1 16oz bag shredded Mozzarella
  • 1-1.5 cups shaved Parmesan
  • Dried Italian Herbs
  • Kosher Salt (or Fluer de Sel) and fresh cracked Pepper
  • Handful chopped Italian Parsley and Basil, if you have it

Set large pot of water to boil.

Puree garlic, carrot, celery, onion, and drizzle of olive oil, in a food processor.  Heat 2 tablespoons of olive oil in a wide bottom pan and sauté your mire poix mixture 3-4 minutes (careful to not burn garlic and onion). Stir in dash Italian herbs. Cook until fragrant (about 30 seconds).

If using chopped Asparagus and coarse chopped Spinach, add now and quickly stir. (Don’t overly wilt because your greens will cook fully while baking.) Next, add tomato paste and stir well 2-3 minutes. Let sauce alone now to “BROWN” (about 1 minute more). Stir in the whole jar/box of diced tomatoes with juices (and 2 leaves finely shredded fresh basil, if using).  Mix well. Remove from heat and let stand.

Step 1: Quick Sauce now cooling. Photo by Sarah Deragon.

Pot of water should be boiling. If not, wait until roiling. Then add one giant pinch salt. Add pasta and briefly pre-cook according to directions (usually about 4 minutes). Drain quickly. (Do NOT rinse with cold water!)

Here I didn’t have Rotelle pasta and used Farfalle… Marrying into an Italian American family, I’ve learned a thing or two about Pastas. That said, this quick Lasagna is more of a “cheater’s guide” and my WASP-y go-to for a quick, very yummy dinner — and wonderful potluck addition when doubled.  Photo by Sarah Deragon.

Slick casserole dish bottom with olive oil or tomato sauce. Toss in half the pasta (or three lasagna sheets). Layer half of your tomato-vegetable sauce. Dollop large spoonfuls of half your Ricotta cheese.  Hand tear and evenly distribute 1/2 hand torn mozzarella. Then lightly layer half of your shredded mozzarella over everything and dust with shaved parmesan.

Lasagna in process: In this photo shoot with Sarah, I didn’t remember to add the veggies until later so you see them separated! But I like cooking them in the sauce for easier cleanup. Note coarse chunks of Mozzarella? (Burrata works too). Italians often skip the heavier Béchamel sauces and focus on simple cheeses. Photo by Sarah Deragon.

Repeat for a second layer and top with chopped Italian parsley.

Topped with herbs and ready for the oven. Photo by Sarah Deragon.

Wrap with tin foil. Bake 35 minutes. Remove foil and bake 20-25 minutes more, until cheese browned. Remove from oven and let stand 5-10 minutes before serving.

Happy Eating & Sipping: Cheers!

Happy Eating!

The Road “Home” to Cooking.

My Road Home to Cooking looks like this. Photo by Sarah Deragon

My Road Home to Cooking.
Photo by Sarah Deragon

Sur La Table “Bigwig Cool Chef Man” Joel Gamoran (I’m pretty sure that’s his title) asked me “So Abi, how did you come to Cook?” I’d flown up to Seattle to tour Headquarters and talk shop. We wore sweaters and munched Cookies freshly baked by icon Dorie Greenspan as TV cameras cooled from her demo.

Dorie's "Jammer" Cookies are really good.

If Dorie wasn’t already lovely enough, her “Jammer” Cookies are really good.

The painter in me watched purpled, gray rain clouds roll in and my food-geek side wondered, how in the hell did I get here? I’m a stay at-home Mom. With two kids. And a fat, lazy dog.  Sure, I make a little wine and LOVE to cook. But trained, professional chef, I am not. (I stifled crazy-person laughter.)  For I am sure the hallowed halls of Sur La Table ought command more reverent reactions than idiotic giggles.

I’ve written my answer to Joel some nine times, happy with none. Tonight though, I poured myself a “local pour” of our Sauvignon Blanc and envisioned women and men like me, out there wielding spatulas and tongs. COOKING — alone or for family.  (Hopefully) Loving the very act of taking raw ingredients and creating something lovely.  Nourishing.  How carrots feel freshly peeled or how broccolini crisps up with solid amounts of salt. That duck confit is surprisingly easy to make.  And if you add green peas to anything starchy, kids love it.

My Apple Thief. Photo by Sarah Deragon.

My Apple Thief. Photo by Sarah Deragon.

I looked back to how I learned to cook in my kitchen — this gorgeously old Victorian, farmhouse remodeled last sometime before 1939. First cooking with my now-husband and then alone with my cookbooks, pencil and post-it’s at hand. Now repopulated with toddlers under foot.  And gave renewed thanks to Sur La Table salespeople for helping me learn the ropes around my own kitchen.

Mixing Fine and Kids' Art. Photo by Sarah Deragon.

Mixing Fine and Kids’ Art. Photo by Sarah Deragon.

*Big Side-note: Please know this piece is in no way sponsored, written only in appreciation from this home cook to a store that helped me answer my questions. And still does.*

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Grateful to cook every day here at home, Annadel Estate Winery in Sonoma Valley, California.

Readers of my column Abi’s Farmhouse Kitchen know that I quit NASA after 10 years in public service, took about a 92% pay cut and embarked on new life as a “Cellar Rat” making wine. Trading high-heels for steel-toe Wolverines and a pallet jack. Committing myself whole hog to a healthier, seasonal, fully artistic life in Sonoma Valley (Oct. 2007). I literally could cook one thing then.

Harvest is a family affair. The kids skip school to pick one row each. (October 2016, picking Cabernet Franc in the lower blocks.) Photo by Rachel Hairston.

Follow along on Instagram to see more winemaking and winery life: @abisfarmhousekitchen or Annadel Estate Winery on Facebook. Like Harvest is a family affair. The kids skip school to pick one row each. (October 2016, picking Cabernet Franc in the lower blocks.) Photo by Rachel Hairston.

You laugh, but really, it was not even my recipe. My grandmother, Mima, made buttermilk Waffles every Sunday (recipe and tribute)…. Traditions we continue today, albeit with champagne vs. Folgers crystals instant coffee.

Christmas Bells on the side door. Photo by Sarah Deragon.

Christmas Bells on the side door. Photo by Sarah Deragon.

It was Love that brought me “home” to Cooking once Dean and I met one summer night at the Farmers Market. I’d gone to town to buy flowers and instead, met the most handsome Man (ever). Tall. Strong. Wearing long shorts and a Stetson with just the right amount of sweat on the brim. Searing blue eyes……………… I stood there in wine-stained work boots. Smelling like Chardonnay lees. Remembering my deodorant failed hours before when cleaning barrels with a gamma jet.

It must be love. Still at it, nine year's later of harvesting estate grown grapes. "Punch Downs" Merlot and Cabernet, October 2016... We made wine here at Annadel for the first time in about 110 years this past Fall.

Still wearing those boots, years later harvesting estate grown grapes. “Punching Down” Merlot and Cabernet… Making wine at Annadel for the first time in 110+ years (Oct 2016) Photo from epic machinist and family friend Garage Metallica, Chrystiano Miranda.

Dean and I moved in four days later.

And started cooking.

First, I cooked to flirt. Food can be quite the passionate exercise, have you noticed?  But lust & love soon expanded into one powerful marriage, babies and circadian Life built near the cycles of our Vineyard.

Proud Wife: Dean rode this beautiful 1914 Harley across the country in September. Winning Division 1 in the Cannonball. Riding the oldest motorcycle ever to cross America. And he did it. Video here of Annadel and our Team Vino.

Proud Wife: Dean rode this beautiful 1914 Harley across the country in September. Winning Division #1 in the Cannonball. Riding the oldest motorcycle ever to cross America. Video of Annadel Estate &  Team Vino.

I really do consider myself a kitchen cook. A Mom and Wife, trying to keep up with the day. Mapping out my grocery list by quadrant, according to the market floor plan (that NASA side lives on). Nerding-out on Food, cooking away earnestly in our farmhouse here at Annadel Estate Winery. We literally live “Between Wars.” Our walls are horse-hair and plaster and my 1941 Occidental Automatic — we found in the Carriage House — we modernized to a 6 burner, 2 stove Wolf Range.

My oldest Sous Chef and little girl. Photo by Sarah Deragon.

At first, I cooked mostly Italian as Dean is 1st generation American-Italian, though I first stepped out when our daughter, Anni, was little to make Julia Child’s Cassoulet from scratch. It took me 28 hours. I fell asleep at the table.

Cooking.

Cooking. Shot by wonderful Sarah (again).

Then fellow home cook and neighbor a few vineyards down, Gail Ross, started working part time at Sur La Table and brought me Dorie Greenspan’s Around My French Table. “Try it!” she said. “You’ll love it.” And I did.  Making “Roast Chicken for les Paresseux” (pg 200) most weeks still (+extra garlic and garden-cut herbs.)  More importantly, Dorie’s cookbook expanded my home-cooking-horizons. A beautiful gateway to French food. Which then led to Curries, Thai or Mexican, Japanese, Jams and Canning, Southern, and yes, Italian once or twice a week: Much new fare mixed in with Dean’s family heritage dishes.

Long running favorites. Dorie's French Table, Ruth Reichl, and turned on to Hugh Acheson thanks's to friend Deborah's Rainy Day Bites Cookbook Club on IG (@rainydaybites) Photo by Sarah Deragon.

Still in heavy rotation: Dorie’s French Table, Ruth Reichl, and Hugh Acheson thanks’s to friend Deborah’s Rainy Day Bites Cookbook Club on IG (@rainydaybites) Photo by Sarah Deragon.

From my pre-War, ghost-winery Kitchen, I then started to write, first urged by TV food star Heather Christo who visited Annadel some years back. And more recently, by Indian Chef sensation Asha Shivakumar to really take up Instagram (@abisfarmhousekitchen) Thanks to social media, and writing about food, food history, and Winemaking, I’ve connected with such wonderful food lovers, like Naomi’s The Cooks in the Kitchen series, or finding Susana best Carnitas recipe, Potato and leek soup at Jen’s Lemon Apron, and Malaysian style fish stew by Hazel plus many others. All sharing our loved, home-kitchens and earnest -cookery. I’m not talking “perfect shot” kind of bloggers but rather, warm-hearted, apron-clad souls similarly appreciating good living, wine, and home cooking. “Shaking hands” by proxy from our very agrarian spot in northern California’s wine country. Which is how I came to meet the wonderful directors at Sur la Table.

XX

Collecting herbs for a quick lasagna (see below) with Sarah Deragon

Sonoma County — really, the whole national Food Movement — is a return to basics. One giant step away from gridlock and desks and clocked-in/clocked-out days. A blue-skies return to the clean rhythms of seasons and harvests in grapes, vegetables, olives and food stuffs. Eating “close to the source” becoming increasingly a way of life. How we cook. Shop. Menu plan. Even potluck.

Marrying into an Italian American family, I've learned a thing or ten about Pastas. Photo by Sarah Deragon.

Marrying into an Italian American family, I’ve learned a thing or two about Pasta. Photo by Sarah Deragon.

Through reading food (& art) history, I’ve also learned we American cooks did not pioneer this approach to cooking. I now research (&write short pieces on) how famous Artists curated their own tables, if you will. How their respective Art directly influenced their Food.

Read more of my Creatives and their Kitchens series: Frida was first. Monet second. O'Keeffe is next.

To Read more: Creatives and their Kitchens. Frida was first. Monet second. O’Keeffe is next.

As for me and our little family, good food, art, and real wine are proof of Love. For each other. Our Family. And Friends. And thanks to Sur la Table, I’m whisking proof that real food knowledge makes all the difference as a Mom once asking “timer questions” between blanched and oversmushed Asparagus. I was glad Julia’s words read warmly from the Test Kitchen walls. Making me feel like just another Cook talking shop, eating cookies. Global icons or not, all of us ardently still in love with Food. And our Kitchens.

“Learn how to cook — Try new recipes, learn from your mistakes, be fearless, and above all, have fun.” ~ Julia Child

Vineyards Sunset. Annadel Estate Winery. Photo by Sarah Deragon.

Vineyards Sunset. Annadel Estate Winery. (12/1/16) Photo by Sarah Deragon.

 

Read on for an easy weeknight lasagna recipe. Photo by Sarah Deragon.

Read on for an easy weeknight lasagna recipe. Photo by Sarah Deragon.

Easy, Weeknight Lasagna:

Ingredients:
3 cloves garlic (peeled) (We use 5)
1 carrot (peeled & quartered)
1/4 yellow onion (peeled & quartered)
1 stalk celery (quartered)
1 26-28oz jar/box of fine Italian diced tomato, or puree
1 bunch Broccolini (5-10 stalks) (Spinach or Kale)
1 bunch Asparagus (5-10 pieces trimmed)
2 handfuls dried pasta (shells) or five lasagna sheets
1 16oz bag shredded Mozzarella
2 balls fresh Mozzarella
Handful shaved Parmesan
Dried Italian herbs
Handful chopped Italian Parsley and Basil, if you have it.

Fall foliage beautifully caught by Sarah Deragon.

Fall beautifully caught by Sarah Deragon.

Preheat oven to 350’F. And set pot of water to boil. (Do NOT salt it).

Puree garlic, carrot, celery, onion, and drizzle of olive oil, then heat 2 tablespoons of olive oil and sauté veggie mixture 3-4 minutes. Stir in dash of Italian herbs. Cook until fragrant (30 seconds). Add tomato puree, stir well 2-3 minutes to “BROWN” sauce. Remove from heat.

Step 1: Quick Sauce

Step 1: Quick Sauce Photo by Sarah Deragon

Pot of water should be boiling. If not, wait. Then add one giant pinch salt. Add pasta and briefly pre-cook according to directions (about 4 minutes). Drain quickly. (Do not rinse with cold water!)

Think "bite size." No stress. Photo by Sarah Deragon.

Think “bite size.” No stress chopping. There is no wrong size. Photo by Sarah Deragon.

Finely Chop Spinach/Broccolini and Asparagus. Quick sauté in butter or olive oils until greens brighten but retain crunch.

Slick casserole dish with olive oil. Layer smear of your quick tomato sauce. Toss in half the pasta (or three of the lasagna sheets). Layer Half vegetables and evenly distribute 1/2 hand torn mozzarella. Lightly layer with half of your shredded mozzarella and dust with shaved parmesan. Repeat for a second layer and top with chopped Italian parsley.

Lasagna in process. Note coarse chunks of Mozzarella? (Burrata can work too). Italians often skim fattening Béchamel sauces and focus on simple cheeses for thickening.

Lasagna in process. Note coarse chunks of Mozzarella? (Burrata works too). Italians often skip Béchamel sauces to focus on simple cheeses for thickening. Apron at Sur La Table (casserole too). Photo by Sarah Deragon.

Wrap with tin foil. Bake 35 minutes. Remove foil and bake 20-25 minutes more, until cheese browned. Remove from oven and let stand 5-10 minutes before serving.

Happy Eating! Happy Eating & Sipping: Cheers!

Broccoli Rabe Lasagna: Dish 5 of What to Make Now from the Farmers Market

I promise this delicious dish redeems that hideous plate of mulch I posted last week! Broccoli Rabe (Raab) or Broccolini is everywhere right now. These baby broccoli are flavorful, verdant and, I bet, in copious amounts at your local Farmer’s Market. This recipe is a more of an Italian twist on a recent New York Times Food piece. We lighten up on the pasta and skip the traditional Béchamel Sauce for more cheese and pesto. Making a more vegetable driven dish that tastes just as decadent as regular Lasagna.  Even though not everything is sourced from your Farmers Market, it is too delicious not to share.

Ingredients:

  • 2.5 to 3 lbs Broccolini Rabe
  • 1 lemon
  • 16 oz good quality Ricotta Cheese
  • 2 cups Shredded Mozzarella or Italian Cheese Medley
  • 2 balls freshly made mozzarella sliced
  • 1/2 cup Olive Oil
  • 2 tablespoons Pine Nuts or Walnuts (Optional)
  • 1/3 cup shaved or shredded Parmesan
  • 1/3 cup Italian Parsley
  • 6-7 garlic cloves
  • 4 or 5 sheets lasagna pasta
  • Kosher salt & Pepper
  • coarse salt (like Jacobsen Salt)
  • 4 tablespoons butter

Preheat oven to 375’F.

In a large pot, boil water and pre cook lasagna sheets. While this happens (think 4-5 minutes) trim woody ends from Broccolini. Lift lasagna from hot water and drain in colander. Add all Broccolini to hot water and blanch for about 1 minute. Drain immediately in a colander.  Run cool water through all broccoli. Dry on a kitchen towel.

Broccolini waiting to be blanched.

Broccolini waiting to be blanched.

In a separate bowl, mix ricotta cheese with zest from 1/2-1 lemon. Do this to taste. I like a whole lemon worth of zest but Dean prefers less.

Garlic and Parsley waiting to be blended with Pine Nuts (or walnuts), Olive Oil, cheese, and part of the blanched Broccolini.

Garlic and Parsley waiting to be blended with Pine Nuts (or walnuts), Olive Oil, cheese, and part of the blanched Broccolini.

In a small Cuisinart, blend garlic, olive oil, Parmesan cheese, pinch of kosher salt, one or two twists of pepper, and the parsley. Then coarse shop about 1/3 of all broccoli rabe (stems too) and add to garlic mixture in the Cuisinart. Pulse to blend into a fragrant pesto.

Coarse chop remaining Broccoli Rabe into bite size pieces.

Ready for assembly.

Ready for assembly.  Note the cheese grater — this is how I lest lemons.  I loathe the handheld zesters…they bite.

Lightly butter a casserole dish. Spoon and smear bottom of pan with some pesto. Layer 2 lasagna sheets spread equal distance from each other and the edges. Drop dollops and spread ricotta cheese lemon mixture. Spread half of Broccoli Pesto and then chopped broccoli Raab on top of spread ricotta. Layer half of sliced mozzarella and sprinkle a handful of shredded mozzarella on top of the sliced.

The first layer should resemble this...

The first layer should resemble this… Before a quick sprinkle of shredded mozzarella cheese.

Repeat with second layer: remaining Pesto (it’s ok if it’s a lot as it will bake down into the bottom layer), 2 or 3 lasagna sheets, ricotta lemon cheese, chopped Broccolini, sliced mozzarellas, and remaining shredded cheese. Drop pats of butter across the top of cheese mixture (about 6-8 pats) and drizzle coarse salt.

Ready for the pats of butter and salt drizzle.

Ready for the pats of butter and salt drizzle.

Cover dish with tin foil and cook for 20 minutes. Remove foil and cook for 20-35 minutes more. I crank the heat a good 5 minutes to Broil to char the cheese a bit on top.

Adding the butter pats will help keep cheese moist and then brown the tops at the end of baking.

Adding the butter pats will help keep cheese moist and then brown the tops at the end of baking.

Remove from oven and let lasagna stand about 10 minutes. Serve with a broad spoon in shallow wide bowls. Pair with our 2010 Annadel Estate Winery Meritage Blend or with a medium bodies, dry red with earthy notes. This is an elegant dish with notes of Springtime (broccoli greens and bright hints of lemon) so think of a dry rose or medium bodied red wine!

Warning: there will be no leftovers.  Happy Eating!

Dish 4: What NOT to Make from the Farmers Market

Oh dear Christ, this was a hideous experiment. I’ve been spot on and feeling rather proud these past few weeks of relatively impromptu cooking and writing here. But this? Oh God. It was like eating Lawn.  Pretty. But totally wretched.

Pea Shoots

Pea Shoots

To be fair, I added far too many Pea Shoots. But they smelled so delicious! And really, why plane wild Asparagus with a peeler when roasting them intact or halved is more delicious? I’m not sure where I went wrong, and I refuse to give you the botched “recipe” but suffice to say even throwing a bunch of minced green garlic and splashes of our Chardonnay for flavor bumps did nothing to help the situation.  The kids ended up eating Peanut Butter & Jelly and Dean and I split another bottle of wine.

Raw ingredients fresh from the Farmers Market.

Raw ingredients fresh from the Farmers Market.

The original recipe was a quick saute of:

  • trimmed pea shoots — far too many
  • 2 handfuls of sliced Shittake Mushrooms
  • 1 bunch Wild Asparagus planed thinly (about 15 stalks)
  • 2 Spring Garlics quartered long way and then sliced thinly
Original Mulch. Pretty but awful.

Original Mulch. Pretty but awful.

The saving grace was that this left over mulch was a divine last minute Brunch Fritatta for Easter. I reheated these limpy little greens in fresh olive oil and coarse salt. Threw it into a pie pan (remember cuteness is important!) and covered it in a quick “egg custard” consisting of:

  • 4 whisked eggs
  • 1/2 cup whole milk
  • 3 tablespoons sour cream
  • 1 Tspn stoneground mustard
  • salt & pepper
  • a few grates of freshly shaved nutmeg

Dusted some left over parmesan cheese over the top and threw it in the Oven at 400’F for 30-ish minutes.  The verdict? PERFECTION.  I mean, as some gussied-up leftovers turned French-inspired Brunch Tart.

Silver Lining: this mulch of a dish made a gorgeous base for an Easter Frittata

Silver Lining: this mulch of a dish made a gorgeous base for an Easter Frittata

Happy Eating!

 

Dish 3: How to Eat Now from the Farmers Market

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ROAST A BIRD 

Roasting a Chicken is always delicious. Roasting a Chicken steaming itself in Garlic, herbs, fresh lemon and white wine? Meteoric gorgeousness. And beyond simple.

You will need:

  • 1 small roasting chicken (2.75-4 lbs) from your Farmers Market or local butcher
  • 2 heads of garlic
  • 3 Meyer Lemons
  • Fresh herbs: I bought Thyme but have Sage and Rosemary growing in the garden and dried Oregano in the Pantry. Think 1-2 tablespoons of each.

Preheat oven to 450’F. Rub the interior of a Dutch Oven with olive oil. I am a hopeless convert of Staub Dutch Ovens.

Place the heel of a bread loaf or a slice of French bread (stale or fresh) in the center. You must elevate the chicken in some way so it steams in the wine. (*And that gooey chicken-fat, white-wine bread is like crack at the end.)

Wash your chicken and pat very dry with a paper towel. Place chicken on top of bread in the center of the Dutch oven. Rub olive oil over the top of chicken  (Keep washing hands every time you touch raw chicken).

Pour 1/2 cup-2/3 cup dry white wine into the well if the pot around the chicken.

Lift chicken butt and stuff cavity with 1 sprig thyme, rosemary, and sage. Add 3 cloves garlic (unpeeled but topped) and “close” with half a lemon facing inward. This steams herbs up into the chicken while roasting. (Wash hands.)

Sprinkle chicken liberally with kosher salt (think spreading 1 tablespoon over the top and sides) and a few twists cracked pepper. I throw on a liberal pinch of dried Oregano here but that’s up to you. Coarsely chop fresh Sage, Rosemary, and Thyme. Spread over top and sides.

Remove excess garlic skin and top 2 whole heads of garlic. Slice remaining lemons in halves. Place lemons and garlics around chicken.

Cover and slide chicken into oven for 80-90 minutes. Be sure to baste chicken with well juices half-way through at the 45 minutes mark.

Be sure to baste half way through to ensure a crispy, flavorful skin.

Be sure to baste half way through to ensure a crispy, flavorful skin.  Silicone basting brushes are ideal and dishwasher safe.

Remove from oven when finished and uncover. Let chicken stand for 5-10 minutes. Carve up. Serve alone for a deliciously protein-rich meal or with a fresh local greens salad. You can also roast root vegetables, onions and potatoes too from my BEST ROAST CHICKEN recipe which is this dish with a few more steps.  We served solo last night.

An easy, luscious one pot meal with minimal cleanup and all the flavor of a fancy dinner.

Very easy clean-up.

Very easy clean-up.

Happy Eating!

Delicious, Throw Down Shrimp Curry

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The fastest, most delicious, and throw down Shrimp Curry Recipe. So fast I can write this up over a cup of coffee and make it with a fussy toddler on my hip.

For Amada & BIG THANKS to Asha Food Fashion Party for 95% of this amazing Recipe!

ingredients (& feel free to play with the amounts but not the process.)

  • 20-30 Shrimp (medium sized, peeled and deveined, tails attached)
  • 1 red onion
  • 3-5″ fresh ginger (skinned & coarse chopped)
  • 4-5 cloves garlic (peeled)
  • 1 15 box/can chopped tomatoes (by Pomi preferably) or 1-2 fresh tomatoes finely chopped
  • 1/2 teaspoon Garam Masala (find in spice section)
  • 1 cup dry white wine or water
  • pinch to 1/2 tspn red chili flakes (or chili powder if you have it)
  • 1/2-2/3 tspn Tumeric
  • 1 15oz can Lite Coconut Milk
  • Cilantro (for garnish)
  • 2-3 Limes (for garnish)
  • Basmati Rice

Start the Rice.

In a small Cuisinart, finely chop the red onion.  Heat 3 tblspns neutral oil (grapeseed oil is best) in a large pan and add pulsed red onion. Fry red onions for a few minutes stirring frequently. (A small bit of blackened bits can impart glorious Flavors to curry.) Splash with white wine or water if it looks too dry.

Add ginger and garlic cloves to Cuisinart and pulse until finely chopped… Practically a paste. Add quickly to red onion stirring quickly. Splash with white wine or water if looks too dry. When the sharp smell of garlic-ginger ends, stir in tomato, herbs, and pinch of kosher salt.  Add whatever white wine or water is left. Mix well. COVER and cook on LOW for 5-7 minutes.

Do not be afraid of making curry. Follow the process!

Do not be afraid of making curry. Follow the process! Asha is an amazing instructor!

Do NOT let mixture burn.

Rinse shrimp and pat dry while curry is simmering. Add shrimp into Curry mixture. Cover again and let them cook. (They will curl up and turn pink-ish.)

Once shrimp have cooked, stir in a good 2/3 of the can of Coconut Milk (about 1 cup). Saving the last of the coconut milk to stir into the Basmati Rice with salt and butter for flavor (& a small handful frozen green peas for color if you like).

Serve in wide shallow bowls spooned over the Rice. Or not — I love this without rice. I’ve made this twice in a week and loved it more “soupy” with the white wine add.  Garnish with fresh chopped Colantro and at least 2 halves of lime juice squeezed over the top.

And a gorgeously dry Sauvignon Blanc.

Happy Eating!

Part 2: How to Eat Now from the Farmers Market

The finished meal: it looks ramshackle but delicious!

The finished meal: Ramshackle but delicious!

Welcome to Part 2 of What to Eat Now from the Farmers Market!  I promised you all food and little rhetoric. So here goes:  Spring has definitely “sprung” and our local Farmers Markets are alive with fresh bouquets of flowers, spring vegetables, and juicy crops of late winter citrus (I couldn’t resist). This dish is an amalgamation from a Morning Glory Farms recipe. It is beyond versatile and lends itself to whatever you find!

You will need:

  • 6 farm fresh eggs
  • 1 leek or 3 Spring onions — halved and thinly sliced
  • 1 bunch collard greens, kale or baby spinach (if they have it) — cleaned and sliced into edible sizes
  • 10-12 bunches of wild asparagus or baby Brocoli rabe — toughest part of stalks removed
  • Cheese — opt for a mild cheese like salted Feta or clean tasting Cheddar. Nothing too  spicy — crumbled or shredded
  • Garnish herbs like Italian Parsley or Chives (but these aren’t really in season yet.)

Preheat oven to 300’F

Toss asparagus or broccoli with olive oil, sea salt, and pepper. Slide into warming oven on the 2nd shelf and roast.

Melt 3 tblspns Butter or olive oil in a skillet or large pan. I use a wok.   Sautée leeks or spring onions until they smell sweet. Toss in sliced greens and sauté briefly. Salt & pepper to taste.

Sauteing spring onions in butter.

Sauteing spring onions in butter.

Being low-carn focused these days, I am always looking for ways to use my cute pie pans. I transfer the vegetable mixtures into my heritage Emile Henri pie pan.

Create six “wells” in the veggies and drop 1 egg into each well. Crumble or spread your chosen cheese over the top. How much you use is up to you. I used a cup of crumbled feta from Petaluma.

Ready for Cheese and then the Oven. This all takes about 12 minutes up until this point.

Ready for Cheese and then the Oven. This all takes about 12 minutes up until this point.

Toss asparagus or broccoli with a spatula.

Slide skillet or pie dish into the Oven on the top rack and bake for 15-20 minutes or until egg whites look set. Yolks will be cooking but still moist for that warm farm-fresh yellow goodness.

In a shallow, wide bowl layer roasted asparagus or broccoli topped with a wide scoop of the eggs vegetable cheese mixture. Garnish with chopped parsely or chives. For adult plates, a dash of hot sauce is fabulous.

I serve this meal on the table so family and guests can help themselves.

I serve this meal on the table so family and guests can help themselves.

Happy Eating!