Mangia! Mangia!

Everyone has their comfort food.  For some its the cheesy goodness of macaroni and cheese, or the smokey flavors of a cook out.  For me, it is Italian cuisine.  Any kind.  Pizza? yep.  Pasta? oh, yeah.  Risottos? You betcha. So, tonight, my lovelies, we are making spaghetti with homemade meatballs and a tart and creamy buttermilk panna cotta for dessert.  Never made a panna cotta? Not to worry, after you see how easy it is, you'll make this your new go to dessert when you want to seem like a foodie, but really you've just been slugging around the house all day.


But even if I have been slugging around the house all day, you know I am not in sweats or jammies, oh not on your life!  We have had unseasonably cool weather here in tornado land.  So I had to break out the jeans and light sweaters again.


One of my favorite color combinations is pink and orange, in almost every intensity.  Hot pink and tangerine, baby pink and apricot-it's all good.  And, no matter what kind of day you are having, at least the colors you are wearing are cheerful.  Hey, psychological studies have proven that if you wear bright and cheerful colors your mood automatically rises, so I'm not out in left field here.

Add my favorite pair of Joe's Jeans:

And, a pair of hot pink peep toes (like you even THOUGHT I would be wearing something plain and flat!)

Seriously, how can you not love a thin heeled stiletto? It's sex on a stick.  Almost literally!

Complete with a soft pink scarf (remember those style tips from ages ago? Well, my lovelies, now's the time to whip 'em out) and a pair of fun earrings, and I'm out the door.  Or, into the kitchen, whichever need be.

I tied this in style number 7 from our style tips chart.

Okay, let's get into the kitchen.

Meatballs:

1 lb. ground sirloin

2 slices good white bread (not that nasty square stuff), crusts removed and torn into small pieces

1/4 c. milk

3 cloves garlic, minced

1/2 onion, finely diced

1/4 t. basil

3/4 t. salt

1/4 t. pepper

1 egg

3 T. olive oil

Place the bread in a small bowl and cover with milk.  Set aside.  Mix beef, onion, garlic, basil, salt and pepper in a medium bowl.  Mix well.  Mash the bread and milk mixture until it forms a paste and add to beef mixture.  Mix well.  Add egg and, once again, mix well.

Cover and chill (both you and the meat) for 1 hour.

Preheat oven to 350 degrees.  Form the meat into 12-16 2 inch balls.  In a large pan, heat oil over medium heat.  Brown the meatballs on all sides (you may need to do this in small batches) and place on a foil lined baking sheet.  Bake for 20 minutes.

Marinara Sauce:

1 28 oz. can diced tomatoes ( I like Muir Glenn's Organic Fire Roasted)

1 can tomato paste

1/2 onion, finely diced

3 cloves garlic, minced

1 t. oregano

1/4 t. crushed red pepper

3 t. sugar

1 t. salt (always kosher or sea salt!)

1 bay leaf

1/4 t. ground black pepper

1 T. olive oil (or in this case the left over oil from the meatballs)

Saute the onions and garlic over medium heat until wilted and translucent. Add tomatoes, paste, oregano, salt, sugar, bay leaf, and peppers.  Simmer, covered, over low heat for at least 20 minutes.

Add meatballs and simmer 10 minutes more.

Toss with your favorite al dente pasta and top with freshly grated parmesan.  Ummm, yummy!

Panna cotta is a creamy custard like dessert in Italy.  It is delicate and cool, perfect for a late spring treat! The great thing about panna cotta is how simple it is. This panna cotta is made with cream and non fat buttermilk, which gives it a slight tartness that pairs very well with the fresh berries of the season.

Buttermilk Panna Cotta:

2 c. non fat buttermilk

3/4 c. sugar, divided

1 1/2 t. unflavored gelatin

2/3 c. heavy cream

1 pint strawberries (or blueberries or raspberries-you get the idea), sliced

Sprinkle the gelatin over 1 cup of the buttermilk, let stand for 5 minutes to soften.  Over a double boiler, mix 1/2 cup of sugar and cream.  Bring to a boil, stirring constantly.

Add the buttermilk/gelatin mixture to the cream.  Stir until the gelatin is fully dissolved.  Add the remaining buttermilk and stir well.

Pour the mixture into 4 6 oz. ramikins.  Chill for 4 hours.

Pour 1/4 cup sugar over strawberries and let chill until serving time.  

To serve, simply top the panna cotta with strawberries and bask in the admiration of your friends and family!

Go forth today, my lovelies, and be fabulous!

Cheers!

HELP!

Wednesday, my town of Tuscaloosa, Alabama was devastated by an EF5 tornado. There is tremendous loss of life and property.  Our emergency responders were part of those affected most by this storm.  We have lost our Salvation Army center (thankfully, they have sent mobile units), our Emergency Operations Center, and two water treatment facilities.


We need help.


I am calling on all my followers as well as my fellow bloggers to spread the word about how people can help.

HOW TO HELP:

• The American Red Cross has opened dozens of emergency shelters for families affected by the severe storms. You can donate online or by calling 1-800-RED-CROSS. To quickly contribute10, you can text "REDCROSS" to 90999.
• Samaritan's Purse is sending teams of volunteers to hard-hit areas in Alabama to offer assistance. Supporters can donate online to help the organization provide aid.
• The Salvation Army has deployed mobile feeding units to tornado-affected communities to provide meals to people in need. You can designate your online donation go to "April 2011 Tornado Outbreak" relief. Funds can also be given over the phone by calling 1-800-SAL-ARMY or texting "GIVE" to 80888 (for a10 donation).
• Governor of Alabama Robert Bentley's office is accepting donations for church and community relief efforts in the wake of the massive storms. Supporters can contribute by credit card or check.

• United Way West Alabama is taking online donations and has information for victims regarding immediate shelter and food/clothing assistance as well as low income housing options for those who have lost their home.

The Tuscaloosa Community is in need of everything.  Clothing, household goods (pots, pans, sheets, towels, dishes, pillows, furniture...the list is endless.)  Please donate.  Encourage everyone you know to donate.  Encourage people you don't know to donate.

Thanks.

Gotta Love Leeks

Do you have one of those ingredients that never fail you? For me, it is leeks.  A lot of people in the U.S. don't use, or even know what a leek is, and I think that is a crying shame.  Leeks are a member of the allium family (like garlic and onions) and are incredibly good for you.  Packed with flavor and nutrients, they can be used in soups, roasted in the oven, sauteed...the possibilities are endless!


In the market, look for leeks that are like green onions on steriods.  Crisp, with no dried out or limp tops.

But, a word of caution on the preparation.  Leeks are dirty, dirty veggies.  So wash them carefully by slicing and soaking in a bowl of water, making sure to separate the layers of the leek.  So, now that you have met one of our principle players in today's meal, let's get dressed.

It has been very warm and sunny here, so shorts are in order (finally!)  Since I have a soccer game to attend this evening, I went for a casual look with a pair of BKE jean shorts (no, these are NOT your mom's jean shorts!)

Add a lovely sheer tunic...(Just make sure the length of the tunic is not too long for the shorts. We don't want to look as if we have nothing on underneath!)

And a pair of snakeskin wedges, and you are good to go!

Since my outfit is quite simple I thought some accessories are in order.

There is something so lovely about the emphasis of a woman's slender wrist when she wears a cuff that I adore...

And, I have had these snake earrings since high school.  I get so many compliments on them, and I do love that they have a bit of daring to them.

Dressed and ready to cook, my lovelies? Let's head to the kitchen!

With the warm weather, I was in the mood for a light and healthy soup, so I turned to my good friend, Martha.  Martha Stewart, that is.

Martha Stewart's Provencal Vegetable Soup:

2 T. olive oil

4 leeks, sliced and cleaned (see above)

1 small onion, diced

2 carrots, diced

2 potatoes, diced

1 clove garlic, diced

2 cans cannelini, drained and rinsed (okay, I cheated here, she recommends cooking fresh...)

6 cups chicken stock

1 large bunch kale

1 bouquet garni (2 bay leaves, 1 large bunch fresh thyme, and 2 sprigs rosemary tied in a cheese cloth)

salt and pepper to taste (about 1 teaspoon salt and 1/4 teaspoon pepper-I used white pepper)

In a large soup pot, heat oil over medium heat.  Add leeks and onions and saute gently, until wilted, about 5 minutes.  Add potatoes and carrots, saute for 5 minutes more.  Add garlic.  Add chicken stock and bouquet garni, cover and reduce heat.  Simmer for 20 minutes.

Add cannelini and kale, simmer for 10 minutes more.  Remove bouquet garni (remember to squeeze all that flavor out before throwing away!) Season with salt and pepper.

Uncork a bottle of lovely Vouvrey, add a few fresh baguettes, with European unsalted butter, and you are set! Better yet, throw a tablecloth over your patio table and eat outside-Provence style!

Cheers, my lovelies!

Spring is here! Less clothing, lighter food...

Don't you just love the warmer temperatures? I find myself making excuses just to wander outside and bask in the warmth.  And, to make sure I'm getting the appropriate amount of vitamin D, I am exposing a bit more skin while I'm out there!


A lovely white, empire waisted dress (yes, I forced the season a bit and wore white-so sue me) with a great pair of peep toe, striped wedges and I was out the door!

The best part about the beginning of spring is that feeling of a warm breeze on skin long covered in winter layers, don't you think? In the mindset of light and airy, I headed to the market for seasonal food that made me feel like a spring breeze from the inside out.

On the menu, Mediterranean Shrimp Salad and a fresh Strawberry Pie.  

Arugula and lemons are in season now, and I love to capitalize on the bright fresh flavors of the current crops.


Mediterranean Shrimp Salad:


The vinaigrette:


1/4 c. extra virgin olive oil
1/4 c. lemon juice
2 T. apple cider vinegar
1 t. Dijon mustard
3/4 t. kosher salt
1/2 t. freshly ground pepper


Whisk all ingredients together, and set aside.


The salad:


1 lb. large, fresh caught shrimp (I don't care for the flavor of farmed-blech)
      I have these steamed at the market, but you can boil them with 2 bay leaves if you like.
4 c. orzo pasta (cooked)
1 c. arugula
1 zucchini, halved and sliced very thinly
1 c. (or more) kalamata olives
1/2 c. sweet onion, sliced vertically
3 T. fresh basil, chopped
1 T. fresh oregano, chopped


Combine in a very large bowl, toss with vinaigrette.  Now get yourself outside and enjoy the weather! Oh, and grab a glass of chardonnay on your way out...

Strawberries, strawberries, strawberries! The luscious, ripe, redness of them just rock my socks.  It was time to take those succulent little darlings and turn them into a fitting spring tribute.


Fresh Strawberry Pie:


The crust: (From Martha Stewart's Baking Handbook)

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup (2 sticks) unsalted butter chilled and cut into small pieces
• 1/4 to 1/2 cup ice water

1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
3. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
   To prebake, bake in a 475 degree oven for 10 minutes.
   
   
   The Filling: (From Cooking Light)
   2 c. hulled, ripe strawberries
   1/2 c. water
   2/3 c. sugar
   2 T. cornstarch
   1 T. fresh lemon juice
   6 c. hulled, ripe strawberries
   1 c. heavy whipping cream
   1/4 c. sugar
   
   
   Mash 2 c. strawberries in a small bowl with a potato masher. Combine mashed strawberries and water in a small saucepan.  Bring to a boil; boil 5 minutes.
   Press strawberry mixture through a sieve, into a bowl.  Discard pulp.  Reserve strawberry liquid. Add enough water to measure 1 cup.
   Combine 2/3 cup sugar and cornstarch in a small saucepan; add strawberry liquid, stirring well with a whisk.  Bring to a boil, cook 1 minute, stirring constantly.  Reduce heat and cook 2 minutes more.  Remove from heat and add lemon juice.
   Add a layer of strawberries to crust, stem sides down. Spoon 1/2 sauce over.  Add remaining strawberries to crust and spoon over remaining sauce.  Chill pie at least 3 hours.
   Whip the cream in a stand mixer on high while adding the sugar in a steady stream.  Beat until stiff peaks form.
   
   
   
   
   So tasty! Enjoy the fruits of your labor, my lovelies.  Go outside, bare your shoulders, your toes, and anything else you feel like!
   
   
   Cheers!
   
   
   
   
   
   

Long Time, No Blog!

Okay, my lovelies, I owe everyone a great big apology! It has been far too long since I have posted, and I have missed it greatly.  Suffice to say, travel, change of season, and general life events conspired against my energy and creativity in posting blogs, but, baby, I'm BACK!


So, where to begin...Oh, yes! My fabulous trip to Portland, Oregon about a month ago!  It was foodie heaven.  If you ever have the chance to go-well, go!  I had the chance to visit a few of my favorite haunts.  Kenny and Zukes has the most amazing pastrami on rye ever along with a Hungarian mushroom soup to die for.  The best Italian food outside of Italy with the most charming, flirtatious owner (I mean, to be kissed, serenaded, and called bella-be still my beating heart!) is at Piazza Italia.  I had an osso bucco that melted in my mouth, and a chianti to rock my world! Of course, we had to make our way to Voodoo Doughnut for a voodoo dozen (assorted-they choose) and a maple bacon bar.  For those of you thinking, "Bacon? On a doughnut?!" I am here to tell you that it is a decadent, savory, sweet, smokey piece of heaven.  And I don't even like doughnuts.  Seriously, I don't.  But, these aren't doughnuts.  They are some kinda crack laced goodness.  Guess they are right- the magic is in the hole.  (Oh, and yes I did get a pair of the underwear with that slogan.  I just couldn't resist!)  For an amazingly fab brunch, we stopped by Meriwether's and indulged (yet once again) in waffles with fried chicken, applewood smoked bacon, and grilled apples.  Thank goodness Portland has lots of hills! Otherwise, my daily run wouldn't have cancelled out the extreme food. Lastly, but not least, we had a tasty lunch of manila clams sauteed in garlic and feta at Papa Haydn.  Such a tasty trip!


Now lest you think I was simply eating my way through Portland (well, actually I kinda did.) I have to share some of my favorite fashion haunts while I was there.  First, a stroll down 23rd was in order where I stopped in for Amai Unmei where they were having a sale on coats.  Did you know I adore a great trench?  So, I snagged this lovely purple short trench.

Image courtesy of Amai Unmei

Aren't the big buttons adorable?  And, purple does lovely things for gingers.

Next, I made my way to a couple of vintage stores that are fabulous.  Buffalo Exchange is not unique to Portland, but there isn't one in my neck of the woods.  Then, over to the Alberta Arts district to Billy Goat Vintage Clothing.  One of the most fun vintage stores ever!  Loads of cocktail dresses from the 50's and 60's.  Just trying them one made me feel like Joan or Betty. best part about Billy Goat? They have an etsy store, so even if you're not able to pop up to Portland, you can still shop with them!

And, then, my lovelies, I went to my land of milk and honey, or in this case, silk and lace.  Jane's Vanity is truly a luxurious experience.  Emily was an expert in her recommendations for me.  The selections were so lovely, I don't think I turned any away!  There is something so decadent about fine European lingerie.  It goes beyond the simple function of lifting and supporting and transforms the wearer into a more sensual version of herself.  One that can imagine a Bridget Bardot moment with her partner-hair tousled, eyes smokey, and clothes thrown carelessly off.

I came home with five sexy sets.  A demure pale lavender Nina Ricci, perfect for the lighter spring clothes.  A stunning royal blue Eres set that looks amazing against my pale skin and red hair.  A smokin' navy and black demi set that makes me feel all femme fatale.  And a favorite sheer red lace that is so freakin' hot I might have to call the fire department each time I wear it.  The knickers are pictured below: (just picture them in red!)

I mean how can you not love a flirty bow and a keyhole? Tres magnifique! Emily assured me that they will have an online store soon, so keep your eyes open for it!


So, lovelies, we are caught up on my Portland adventures.  Visit the sites, go to Portland if you can, and stay fashionable.  I will have my own food adventures posted again very soon!


Cheers!

Pastechis in Progress

Hello, my lovelies! I have been experimenting in the kitchen to create my beloved Aruban pastechis (like an empanada, but with a Dutch Caribbean twist).  Since pastechis come with many different kinds of filling, I decided to try chicken curry. And, not wanting to make a one note meal, I completed the menu with an avocado-spring mix salad with honey lime dressing and Dutch cashew cake for dessert.  With the windows thrown open to a warm spring day, and a breezy outfit to boot, I channeled my island girl childhood and went to work!


My idea of a breezy outfit? Well, I start with a closet staple-a pair of Miss Me white skinny jeans. The white creates a more casual and colorful color palette, while the skinny cut keeps it from being too bulky.

While it was warm, but the breezy had a bit of a coolness to it, I chose a light blue tissue weight v-neck sweater.  Perfect to contrast with my ginger hair!

Notice the feminine details on the sleeve caps? Keeps it from looking like Alexander Skarsgard on True Blood...not that I would mind looking AT him, just don't want to look LIKE him.

And, since no outfit is complete without a pair of red stilettos (actually no woman's closet is complete without a pair in her arsenal!)....

I tell you, my lovelies, I get more complements on these shoes than anything else I own.  Ignore that tired, conservative adage that only cheap women wear red shoes-I know I look like a million bucks when I wear these sweet shoes!

Okay, now that we are dressed and ready to cook, let's begin!

Pastechis with Chicken Curry Filling:

For the chicken:

1 whole roasting chicken

Juice of 3 limes

1 large yellow onion, sliced

3 t. garlic powder

3 t. allspice

3 t. smoked paprika

3 t. cumin

Mix garlic powder, allspice, paprika, and cumin together in a small bowl. 

In a large Dutch oven or clay baking pot, placed rinsed whole chicken.

  Pour lime juice over chicken, making sure to get plenty inside the cavity.  Put onion slices in and around the chicken, and sprinkle spice mixture over whole chicken, making sure to get fair amount inside the cavity as well.

Bake at 350 F, for 2 hours, or until the bird is fork tender.  After chicken has cooled, de-bone, dice and set meat aside. (While the chicken is cooking you can start on the cashew cake.)

For the filling:

3 potatoes, diced to 1/2 pieces

1 onion, diced

3 T. olive oil

2-3 t. curry powder (I prefer Sharwood's Hot Curry Powder)

Diced chicken 

Salt and pepper to taste

In a large saute pan, heat olive oil over medium heat.  Add potatoes and onions and cook until potatoes are golden and onions have carmelized.  Add chicken and curry powder, stirring until warmed and mixed thoroughly. Salt and pepper to taste.

For the dough:

4 cups of flour
1 T. of baking powder
1 T. sugar
2 T. vegetable shortening
2 T. margarine
1 t. salt
1 egg beaten
1 cup of water

Put all ingredients into a large bowl except water. Mix well. Add water, a little bit at a time to form dough. When the dough is pliable, knead it well.

Divide into 18-20 small, equally sized dough balls.  Roll each ball to 1/8 inch thickness and place 2 T. filling and fold over to form a half moon shape.  Seal with water and pinch closed, making sure that no filing can leak when frying.

To Fry:

In a large pot, heat 2 inches of vegetable oil over medium high heat.  Cook pastechis, a few at a time, until golden brown.  Remove with a slotted spoon and let drain on a plate with paper towels.

Whew! It's a bit of work, isn't it, my lovelies?  Not to worry, pour yourself a glass of wine and take a breath.  It's almost time to eat...

  

Dutch Cashew Cake:

This cake is a European style cake, meaning it is not crazy sweet and the icing is a delicate egg white frosting rather than a heavy, rich butter cream.  The recipe also only makes 1 9 inch round, but it is a lovely when sliced in small pieces and served with tea. It is good the first day, and spectacularly moist on the second.

Where I live, I cannot buy ground cashews, so I have to make them.  Make sure you buy unsalted, raw cashews for this step, otherwise-well, eww.

Grind the raw, unsalted cashews in a food processor, pulsing until the nuts resemble a coarse meal, much like corn meal.

Cake:

• 1/2 cup butter
• 1 cup sugar
• 3 egg whites
• 1-1/2 cups sifted flour
• tiny pinch of salt
• 1-1/2 teaspoons baking powder
• 1 cup whole milk
• 1/2 teaspoon almond extract
• 2 cups ground cashews

Frosting: (use a metal bowl)

• 2 egg whites
• 1 cup confectioner's sugar
• 1/3 cup butter
• 1 teaspoon almond extract (no artificial flavoring)
• tiny pinch of salt
• 1 cup ground cashews

DIRECTIONS:

Beat egg whites until they form stiff peaks.

Cream butter and sugar until smooth. Fold in the egg whites and mix gently. Add the rest of the cake ingredients and mix gently, being careful not to deflate the egg whites. Grease and flour a 9" round cake pan and bake at 350ºF for 25 minutes. Let cool.

Frosting: 
In metal bowl......Beat egg whites on high speed until they form soft peaks, then add sugar and continue beating on high speed until stiff. Add butter, salt, almond extract and beat well.

Notice that the frosting only covers the top of the cake-this is how it should be served.  The thin and delicate frosting would not sit properly on the sides, but slide down to a puddle.

The remaining ground cashews are sprinkled on top of the cake.  My mouth is watering just looking at the picture again.  Yum! Yum!

For the salad, this is one I have posted before.  Just your favorite spring greens, red onions sliced, tomatoes, and diced avocados.  Toss with 3 T. honey, the juice of one lime (whisked together, of course).

Notice the tasty cocktail in the background of the picture? This is a concoction we invented on the fly that evening.  We're calling it a Malibu Mike.

Malibu Mike:

2 oz. Malibu rum

6 oz. Mike's Hard Limeade

juice of 1/2 lime

1 maraschino cherry

In a cocktail shaker, combine rum, lime juice, and hard limeade. Shake gently.  Pour over cherry and crushed ice.  Garnish with a lime slice.

And, last but not least, the slice of cashew cake.  All and all, it was like a trip home.

Here's to spring weather and all that comes with it, my lovelies-

Cheers!