Orange Braised Fennel

In case you may have missed it, I love fennel. It's a vegetable obsession I've not had for many years but have definitely made up for lost time.

Recently, I made Orange Braised Fennel to accompany a lovely meal reminiscent of childhood - salmon cakes.  Obviously, beyond the fennel was the orange juice. I sprung for a tiny bottle of freshly squeezed - worth every penny.

Once quartered and cored, a nice brown crust adds caramel-y flavor.

Juice, a bit of wine and slow even heat to render the fennel silky smooth and thicken the sauce.

It was truly delicious.

The essence of spring when paired with asparagus. I smashed the new potatoes and topped them with cottage cheese like my mom used to do.

The sophisticated me likes to think the fennel and asparagus elevated this humble meal.

The real me doesn't care. It included everything I love on a plate - memory, comfort, freshness and flavor.

If your sophisticated self needs a "just" side dish -  make the fennel. Your real self will love it, too.

Cake in a Can

Cake is my favorite food. In any shape. In any flavor. Cakes me supremely happy. Supremely. Now that's happy.

When working on my kitchen gifts class for nourish I came across some inspiration via Martha. Big surprise. Cake in a can. Come on.

I also love to recycle tin cans. Remember? How does she get into my head?

Could cake in a can get any better as a sweet gift? Yes. There is beer in it. We're so in tune - Martha and I.

Simple would be an understatement. An easily  tossed together quick cake full of pantry spicy goodness...and stout. Generously buttered 19oz. cans are the baking vessel.

 

In my excitement to do this project, I grabbed 4 pop-top cans of soup. Without thinking, the proper size was procured but see that little rim? Trouble.

When I explained my situation to my dear in-need-of-distraction-friend Kelli, she directly asked, "Will they come out?" My direct response was "I have no idea."  Long story short they did not and it didn't matter much because I dug them out and ate them anyway. Call it a purposeful illustration for class attendees. Call it an unthinking oversight. Whatever. It's cake.

Per Martha the cakes are removed from the cans, the cans washed and dried and then the cakes are returned to the can for giving. The show must go on and I made my tasty cakes darling for giving. A simple parchment circle punched with a $1 star stamp with a bright green rubber band to secure it. The other can I wrapped in scrapbook paper and placed in a cello bag with a cute handmade tag.

Let's return to the issue of cake. This cake tastes like Christmas. If there were an official taste of Christmas this is it. Really. Plus it's cake. AND it's baked in a can.

First, buy the right kind of can.

Then, read this great blog by a baker with cans of the right size.

Happy Christmas Cake!

Love My Kitch....

.....and to hear from you!

Gifts of Love with a Vintage Twist

I love to make kitchen gifts and with every passing year, I buy less and make more. My gifts are anxiously anticipated and make it even more enjoyable to create and package them. This year17 talented people looking for inspiration attended two nourish classes and came away with (I hope) many ideas and the confidence to feed those they love delicious holiday treats.

Though I hope to share lots of my ideas in the coming weeks, I have chosen to start with one of my favorites.
Every year I include a simple chocolate bark recipe. A gift everyone loves and super easy for anyone-regardless of skill level-to make. This year's is dark chocolate, toasted almonds and dried apricots with a sprinkling of smoked sea salt. Sharing this simple yet addictive treat was not the high point, at least not for me.

In this case it's all about the packaging. Rooting through the books at Goodwill, I came across an overly loved copy of Frosty the Snowman and ran to Michael's for a 99 cent half-sized white pencil box. Add to this pairing rubber cement, an Exacto-Knife and a piece of mylar. With some careful cutting the image was dry mounted the lid and covered with mylar to create a frosty (pun intended) look. A few wispy swirls of rubber cement lightly sprinkled with sparkling glitter and Frosty comes to life.

This was my favorite presentation of the year. Combining vintage book images and a decoupage-ish technique - does crafting get any better?

In the end, the recipient has a beautiful keepsake box to enjoy long after the chocolate has affixed itself to the hips. I am sure they'll be especially grateful for the New Year's resolution incentive.

A Honey of a Cookie

I spend a lot of time baking cookies for my kids' lunch boxes. I ask for requests and it goes something like this:

Me: "What kind of cookies do you want in your lunch boxes this week?"

Ella: "Chocolate chips, extra chips"
Henry: "Chocolate chip, lots of chips."
Doug: "Chocolate chip, few chips"
Max "Chocolate chip"
Jake: "Chocolate chip, no chips"

Last week, getting a little crazy in a stay-at-home-mom way, I went against the grain and resurrected one of my favorites. Honey-Oatmeal.

Honey is as near and dear to my heart as are the dear bees producing it. I have always wanted to be a beekeeper and long story short, after one good year, my inexperienced eye sent my bees to a new neighborhood in search of  more living space. I am not yet ready to throw in my veil but until it's time to harvest yellow house honey, I'll buy from the locals.

It's good for our environment, our food system and our personal health. Honey is a great source of antioxidants and a beneficial antiseptic. Think of local honey is an allergy shot increasing your body's ability to fight allergens most prevalent in your neck of the woods. Preventative medicine in a cookie. I always knew it was possible.

By the way, this cheap kitchen gadget is the only way to measure sticky ingredients. Get one.

The recipe is easy and offers stellar results. It can be made without thinking or while talking on the phone, adding to the every growing/never diminishing to-do list or listening to what seems like the 100th time Lance Armstrong visits Elwood City.

If I were a better food blogger, I'd have step-by-step photos illustrating a properly softened stick of sweet cream butter.  Documentation of the technique to utilize for exquisitely creaming said butter and notations on the virtues of weighing flour.

I am not though.

I am just a mom making lots and lots of cookies.

Honey-Oat Cookies
1 1/2 c. sugar
3/4 c. butter
2/3 c. honey, preferably local
2 eggs, lightly beaten
4 c. rolled oats
2 c. all-purpose flour
1. baking soda
1/2 t. salt

Pre-heat the oven to 350 degrees.

Whisk dry ingredients together.

In the bowl of stand mixer beat butter, sugar and honey together until fluffy. Add eggs and beat well.

Stir in dry ingredients til combined.

Scoop balls of dough about 2 T. in size onto a cookie sheet about 3" apart.

Bake 9-11 minutes. (watch Francine ride her bike)

Cool on sheet pan several minutes before moving to a rack to cool completely.

Hipstamatic Henry

Though I know I am far behind, I've finally installed Hipstamtic onto my phone. I love old photos - even of people I don't know (check out my website). Making today look vintage makes me very, very happy.

Last weekend, as we approached Henry's 8th birthday, he wanted to lie down with me before going to his own room. Really, who am I to say no? It means he will fall asleep and poor Doug will carry him off to bed - forty pounds of dead weight - before climbing into bed himself.  He is a patient man. As my children get older, my idea of "cuddly baby" gets larger so I make this work. Call it adaptation. After he drifted off, just before the baby snores started, I snapped some pics. (okay, maybe like 20 or 30)

In my mind he's still only two.

Thrift Shop + Wool Sweaters = Inspired Gift Wrap

I love to haunt thrift stores. They are so inspiring for projects and finding that kitchy little something you didn't know you needed. One of the things I love to search for are wool sweaters. I love wool - its feel, its smell and the way it looks after being washed in really hot water. The process of felting wool is unusually gratifying. It's as easy as a load of laundry and creates material with endless possibilities.

I am not one to sew. For years my mother told me someday I would wish I had let her teach me how. Of course, she was right. Someday I will learn but for now felted wool fulfills my desire to create with textiles bug. It also appeals to my desire for a math-less world. (sewing seems like a lot of math)

While preparing for the annual Nourish kitchen gifts class, I was in a quandary for a fresh way to doll-up a mason jar. What would make this jar of deliciousness look as good as it tastes? An epiphany. Why not slide on a felted wool wrap in the style of the coffee cup cozies I've made?

For the non-sewing set, this is perfect. I dug out a red cable knit sweater found amongst the beautiful argyle, pale yellow, red-orange and funky striped sweaters I had bought and felted for....I don't know what. Using my super sharp sewing scissors (a gift from my mother) I cut off the cuff just less than half the height (sort of math) of my 1/2 pint canning jar of goodness.

Because I hadn't the forethought (or patience) to cut the sweater apart prior to washing, the seam was a bit bulky. Buttons were the answer. (I love buttons) But sadly, I suck at sewing them on (Doug has to do his own) so I had to rely on Gorilla Glue. Okay, a bit tacky but it worked. I love immediate crafting gratification.

Super cute and potentially even cuter when the buttons are sewn on in a criss-cross fashion with brightly colored, unmatched thread.

Damn. I wish I could sew.

To find amazing inspiration for your felting projects (before you start to accumulate sweaters) read the blog Resweater. For a detailed how-to check out this tutorial.

Happy Thrifting!

It Must Be True

Have you heard the wives tale about apple peelings and the man you'll marry? It's said after the apples are peeled young girls should toss long peelings in the air and when they land, the initial of their future husband will be seen.

Uncanny.

Super fancy "D", too.

Denver Dork

"Take me home.....

Country roads...

To the place....I belong...."

Told you. Total dork.

Flea Market Finds

Sunday, at the last minute, Max and I went to the Kane County Flea Market. Flea marketing is something I inherited as has Max so I am assured of a willing partner. I've been in search of what is commonly referred to by some, as "other people's junk", I am proud to say since my pre-teens. My interests come and go. Some things are in the collection forever. Others the collection of the year.

The wind was so insidious we decided to hit our favorite buildings and save outdoor hunts for June. I bee-lined to my favorite vendors. Though I didn't buy any I did see some old photos. I love old photos and some of my collection is on my website. Just a select few of many and no, I don't know any of those people.


As I wound my way through the booths, while Max was looking for old LP's I found myself thinking of other people. People near and dear to me. This book made me think of Doug -King of the Fryer.


It was May Day and this creamer made me think of my Grandmother. She made May baskets with my brother and I and loved violets. I moved some violets from her yard to my first home and then again to the yellow house.



The chalk ware dogs made me think of my mother. She loves anything dog related and has a collection of these vintage ones on her sitting room wall.


My Grandfather had a glass paper weight just like these sitting on his desk. The particular fragrance of that room, old wood and paper, still lives in my memory. Carefully taped in the paperweight was a yellowing Instamatic photo of me, my face covered in cottage cheese. I am sitting in the highchair my Grandfather ate meals in and in turn, my uncle, mother, brother and all four of my children.


I came home with some cool stuff that day, most of which would cause people to question my motives. The best finds were thoughts and memories of people I love and that alone was worth five bucks to get in.

A Perfect Gift

Isn't it lovely to be surprised with a gift? Isn't it especially lovely when some one you really, really like gives you something that was seemingly made just for you? Talk about feeling special.


My dear friend Cheri, surprised me with this vintage cake pan last week. Cake-my favorite food. Chickens - love 'em. Vintage quirky - warms the cockles of my heart.

What a lucky girl I am to have a friend like her.

Sophisticated Mama

Isn't it funny how as we age our tastes change? The fabric on the arm chair in the living room (I think I've mentioned it here before) that I loved when I had it made, now makes me twitch. Those shoes I thought were so cute that now live on the top shelf in the closet. Let's just let that one alone. Similarly, for years, softly cooked eggs made me shudder. Now, at the most random moments I crave them. The thought of Eggs Benedict makes me salivate. What's that about?

It's easy to attribute my adoration of the lovely runny egg to the virtues of my ladies and the gems they leave me everyday. But, I so vividly remember the first time I ate Eggs Benedict and distinctly remember feeling very sophisticated. Though it's many years, and a backyard flock later, I am convinced it's purely my heightened level of sophistication.

Okay, maybe not.

Anyway.....after the running of my third Shamrock Shuffle we were able to score a primo bar table at one of my favorite places on Michigan Avenue, The Gage.


A brunch and lunch menu - at one time. Good thing I had a bloody mary to help me through it. There were many, many delicious choices, including some of my old favorites, fries with curry dip, Scotch eggs and fried chicken livers. Doug chose a simple prime burger with bleu cheese sauce. It was fabulous. I ate....some...of it.


With all the lovely choices, my desire was clear immediately. Six words. Grits, Goat Cheese, Kale and Eggs.


At this point, I am at an utter failure for words. I know, hard to believe. Absolutely one of the most wonderful dishes I've ever eaten. Absolutely something I could make at home. Absolutely simple. Absolutely perfect. Absolutely worth every penny of $11.

Absolutely the choice of a romantic lady? Dunno.

Absolutely indicative of a sophisticated mama? For sure.

Kool and the Gang fan? Not so much.

PB Pancakes

Peanut butter and jelly. What's better than the two?


Peanut butter pancakes with grape jelly. Duh!

Last night we planned breakfast for dinner and we invited peanut butter's friends, bananas, maple syrup, honey and bacon. Yum!


I love peanut butter and peanut butter pancakes are the best. I used to make them a lot when the kids were young. The recipe was lost long ago so I went in search of another recipe and found it at Crepes of Wrath. My hit or miss luck with pancakes has been well documented but I am working through it. I am getting better. These, I must say, were perfect!


The peanut butter is melted which really helps to incorporate it into the dry ingredients.


Eggs and your basic dry ingredients.


It already smells pea-nutty.


Key to well cooked pancakes? Griddle hot but not too hot and wait for the bubbles.


Gorgeous. Topped with any of endless possibilities. It doesn't get any better.

Perfect for kids.

And their mother.

Whooopie!!

It's Friday!


Ella loves Whoopie Pies and wanted to take them as treats to her classmates. There are 30 kids in the class. Yes, that's 60+ cakes.

I found this book at the library - of course. I think we may have to buy it since it's so much fun. I had a huge mental block about making sooo many pies, but it was really easy. I was proud to have gotten them all done and had extras for the family. Bonus~ALL of the fifth graders LOVED them. (truly amazing)

And I love Ella.

I would have made a million of them.

A Favorite Haunt

Ahhh, food shopping. I love it. Many people hate it but for me it's a favorite pass time. Give me a grocery list and I am a happy, happy girl. Need to know exactly where they keep the organic basmati at Woodman's? I can tell you. Marcona almonds at Trader Joe's? Got you covered. Maybe it's a bit sick.

A few weekends ago I was in Chicago for the Green City Market and one the way home, stopped in Fox and Obel. Ever been there?


A really great grocery, it falls into the hobby shopping category for me - foods not needed to prevent starvation. I go with a list of specific things in mind and with the exception of a few missteps hold firm. I call it hobby shopping after an ill fated trip to Whole Foods during which time I referred to it as entertainment. Hobby budgets are smaller in my head.

This haunt has most anything a food lover could want. Aged beef, esoteric produce, a dairy case to drool over, organic ghee and beautiful pastries. Nice fixtures, too. I'd love to fill this piece with baked goods in the yellow house.


Cheese - the highlight of the trip. Where shall I start? All of the handmade lovelies you read about, ready to be cut to order. Taking it all in and reading the tags is fun. Tasting and taking it all home is better.

In the middle of the store is candy island packed with jars and jars of candies and all varieties of Vosges Haut Chocolate. Maybe it's a childhood thing? Maybe it's the colors? Maybe it's jars and jars of inspiration. Ella and I are going to use the pearlescent malted milk balls on an Indian-inspired elephant cake for her 11th(!) birthday this summer. Fun!


So really you should go to Fox and Obel. It'd be a lot of fun.

I'd be glad to take you or maybe you can just give me your list.

Mother Says Eat Your Citrus

I am a big proponent of eating seasonally and locally but I freely admit there are somethings I can't imagine not having all year long. Lemons for example, not even worth discussing giving them up to achieve "locavore" status. I got to pondering this as I snapped the final pictures of my latest "blog worthy" recipe.

Mother Nature really has everything down pat. Think about a beautiful beefsteak tomato, sliced and lightly salted, not a grocery store tomato but the homegrown kind. If it were possible to have a still warm garden tomato in the clear white light of a Chicago land winter would it taste as good?

Part of the joy of seasonal eating is the anticipation. The hot sun beating down as you select the perfect tomato from the farmer you missed all winter, makes it taste even better. The just warm breeze of spring only magnifies the first sweet bite of a tender strawberry. As I look out onto several feet of snow, I won't argue the thoughts are delicious, but the anticipation is better. Winter is hearty and substantial. Winter is bright citrus.


Interesting produce fascinates me. I want to bring it home and figure out something unusual to do with it. Recently, two pints of rather costly kumquats found their way to the yellow house. Perhaps as a follow up to last year's Honey Preserved Clementines, I bring you Kumquat-Riesling Sauce.

The method is straight forward and one you've seen here many times before. I love to cook up a pot of fruit and spice and see what happens. This recipe won't disappoint. How can it with vanilla bean, cinnamon and honey?

Riesling with just a bit of water.

Fresh ginger warms but doesn't bite. I always use a "lunchbox spoon" to peel fresh ginger. The thin edges of an inexpensive teaspoon make peeling ginger easy while still leaving the flesh in tact.

Bring the liquid to a boil, add 1/8" slices of kumquats and leave it on easy heat until the fruit is translucent and syrupy.


From the moment I saw this recipe, I knew I would love it. The dichotomy of sweet and bitter is always appealing to me. The spicy warm richness of the syrup and bright bitterness of citrus rind. Amazing.


What's even more amazing would be if you were to put it on vanilla ice cream and watch a repeat of Top Chef in the middle of a Wednesday afternoon.


I really need to try that.

Kumquat-Riesling Sauce
With more high praise Fine Cooking
February/March 2011

2 1/2 cups Riesling
2/3 cup mild honey, such as clover
1/2 cup granulated sugar
3) 1/4" thick slices peeled fresh ginger
1) 3" cinnamon stick
1/4 vanilla bean, split length, seeds scraped out
12 oz. kumquats (2 1/2 cups), sliced to 1/8" thickness and seeded.

In a 4 quart saucepan, combine the Riesling, honey, sugar, ginger, cinnamon stick, vanilla bean and seeds and 1/4 cup water. and bring to a boil over high heat. Add the kumquats adn reduce the heat to medium-low. Cook until the kumquats are tender and translucent, and the liquid is syrupy, about 30 minutes. Cool and serv at room temperature (or cold if serving with ice cream). the sauce will keep in the refrigerator for about 2 weeks.