What's Cooking In The Yellow House

Last night after spending an entire day in the kitchen I thought it would be fun to show a collection of what I've been cooking. Some recipes may turn up in their entirety later but for now here is just a taste.

Bad news first. Plain white rolls from Kneedlessly Simple. Let just say, it wasn't. The method is tedious and the results were just okay. Then again, they were only on the table for 30 seconds but are homemade rolls every really bad? Still, I won't be baking from this book again.


I have found that I love parsnips. For Christmas I made a puree with pears, cream and sherry. It was amazing. I love them in all forms and have a surprising recipe to share later.


Spotted these Honey Preserved Clementines in the December/January Fine Cooking. A fun and easy project. Great gift. More on these coming soon, too.


I love fennel and when I came across a recipe for Creamy Baked Fennel it was a must do. With cream and basic pantry items you'll have a simple yet decadent side dish. We had it with Garlic Roasted Chicken last night. Delicious!


A simple Cranberry Cake with Vanilla Crumbs. This was for a friend. If you give birth you should always get a cake.


Braised Short Ribs. The perfect meal on a cold winter day. It was a two day recipe but really simple preparations and well worth the time. I added some carrots in the final hour and served it on Celery Root and Potato Puree. As good as the beef was I think the puree was my favorite part. The kids loved it, too.

That's what is new in the yellow house kitchen. I hope I've inspired you or at least given you a creative boost on gray winter day.

Creamy Baked Fennel
I can't remember where I found the recipe from which this is adapted.

salt and pepper
2 large bulbs of fennel, cored and cut into strips
2T. chopped fennel fronds
1 c. heavy cream
1 t. fennel seeds
1 t. grated lemon peel
1 c. parmesan cheese

Preheat the oven to 450 degrees.

In a saute pan, bring 3/4 cup of water to a boil with 3/4 t. salt and 1/4 t. pepper. Add the fennel bulb strips, cover and cook until softened, about 5 minutes. Uncover and cook, stirring frequently until the water has evaporated, about 2 minutes. Toss fennel with a 1/4 cup of parmesan cheese and put in a small baking dish in one layer.

In a small saucepan, bring the cream to a boil over medium-high heat and reduce by 1/3 cup. This will take about 3 minutes. Add the fennel seeds and lemon zest, cover and let steep for 3 minutes. Strain infused cream through a fine mesh sieve over fennel. Sprinkle with 3/4 cup parmesan cheese.

Bake until bubbly and brown on the top, about 15 minutes.

Allow to rest a couple of minutes, sprinkle with fennel fronds and serve.

The Olive Project: Week 6

After what seems like forever, the olive project has reached the 6 week mark. Stirring once a week is about all the time investment I've had since putting the olives into the brine. I've had time to do a bit of research since starting this easy, if not challenging project, and am glad to have answers to a few questions which have arisen.

The directions tell you to skim the scum off the top of the brine as the olive cure. I assumed the scum was a bit of olive pulp rising to the top. No big deal. A little skimming, a little stirring. What the directions neglected to mention was the green mold that I found floating. Who knew mold could grow in/on such an environment? I was troubled by this but with no time (holidays) to look into it further, I just forged ahead. I'm glad I did, mold is to be expected and poses no threat as long as it's not on the olives. I set a plate in the bowl to keep the olives submerged so the olives were safe. Nonetheless, gross.

When the olives went into the brine they were black. As they began to cure, they became green. I thought this was really weird and wondered if I had done something wrong, but in consulting the deity that is Google, I found this to be typical. They will revert to black when exposed to air however, I am not sure how to make this to happen short of letting them sit on the counter for...awhile? Ultimately, they maybe greenish.

While not particularly attractive, they were only brined in salt. Most commercially produced olives are cured in lye and this is the reason for the mushy texture. These olives have a bit of a tooth - just the way I like them.

Here they are in all their ugly glory. I must say, while not beautiful they are quite good. Olive-y without being bitter although a bit too salty. I rinsed them several times and have left them in a a container of fresh water in the fridge. Supposedly, this will alleviate the saltiness. I'll rinse them every other day or so and see what happens. After, hopefully, reducing the salt, I plan to marinated them with a bit good olive oil, garlic, hot peppers or fresh herbs. I'll keep you posted.

They are definitely far from pretty but sometimes the homemade isn't.

Herein lies the beauty.

Another Ten Years....

It's not until I see a magazine cover touting "the decade's best!" or happen across a fascinating "Top 20" show on MTV that I remember we've entered a new decade. Doesn't it just seem like yesterday that we held our breath hoping to discover we had made the right choice by not stockpiling water and canned goods?


The last decade has been good to us. The kids are getting older and going off on their own more often. Their individuality and humor astounds me everyday. We have a beautiful home we are all proud of. Doug is successful in his work. I am beginning to find a place to succeed, outside of motherhood.

So why, on the cusp of this new decade do I feel a bit melancholy? It must go back to that magazine cover inasmuch as life keeps moving until one day, in line at the grocery store, you realize 10 years has passed. And while it's been a blast, it's happened in the blink of an eye and in ten more years, Jake will be 23, I can buy Max a beer, Ella will be on her way to vet school and Henry will be begging for the car (God help us all). I knew 6 years ago when Henry was born that in 2009 I would turn 40 and the last of my babies would be in school, and now, all of a sudden, it's here.


Having the time for personal success is great. It's nice to know I am capable of things beyond memorizing the PBS schedule. Then again, sometimes, that seems like just enough. Sometimes I just want to follow them like a mother hen and make sure everyone is dry, warm and fed. Even if it means watching Bob the Builder....again....and again.....

No matter. They keep moving faster and faster and faster wanting to get to the the end of the next ten years.

I just have to hurry and catch up with them, remembering to enjoy every moment.

Happy 2010!!

Happy Harbor Country!

We decided to take the kids away again for a few days as a part of their Christmas gift. This year we chose Harbor Country. We've been many, many times but never in the winter. It seemed like the ideal place to hole up, play games, read, experience the winter beach and watch movies together.

In the 20's and 30's this area was a huge vacation destination for Chicagoans in need of escape. The well-to-do gathered here for the beach, picnicing and typical summer fun. We stayed at the Paradise Villa. Could the name be any kitchier? I love this place. When we approach the sign, it gives me chills thinking of what this was 70 or so years ago. A sucker for history, I close my eyes and envision children running, tinny jazz, fires burning and giggling girls headed to the beach in wool bathing costumes.


Paradise Villa is set up in three vertical rows, if you will. On the left a row of cottages, the middle a path and tall pines and then to the right another row of cottages. You walk to the beach with pines soaring above, brightly colored cottages all around and the sound of the crashing waves of Lake Michigan. It's a quick walk and suddenly you find yourself at the top of the steps to the beach.

Here is "our" cottage at Paradise Villa.


A perennial classic, The Stray Dog. We've been coming here since before they expanded and when you never saw a Stray Dog shirt walking by.


The Red Arrow Roadhouse, another favorite. We were there Monday for half price ribs, as was everyone else in town. Good food with a little more finesse. I had a great salad with roasted sweet potatoes and we always order the Homemade Blue Cheese Chips. I think we are going to try to re-create the chips at home this weekend. I think we can make them even better.


Drier's Butcher Shop, open since the Civil War. A must-stop for ham salad and liverwurst. Doug loves the meat sticks and Henry eyed up the sausages.


His nose is pressed to the glass of the vintage case in hopes of scoring his own summer sausage, hand tied with butcher's twine. BTW, he did get a sausage.


Froehlich's I love for a lot of reasons. A dilapidated old building saved and a food business born. Sandwiches, coffee and a line of jams, jellies and relishes canned on sight. I love that.


I want to do that.

We all had a lovely time away. Trips to our favorite haunts, our favorite beef stew and a great big breakfast, lots of games and many books read. It was pretty much picking up and moving our home to someplace else without the urge to take down decorations or begin new year's projects. I think that's exactly why we like it some much.

And after all, isn't home wherever the pile of shoes by the front door is?

A Family Cookie Exchange

I love cookie exchanges. I've only been to one but I thought it was great fun and have always wanted to host one. This was to be my year. I made plans, mentioned it to a few friends and at some point, told Jake. His response was, "will there be kids for us to hang out with?" Well, at that point, I had no choice but to shift gears and make it a family cookie exchange. After all, Christmas is for the kids.

A save the date email (that for some served as an invitation...the best laid plans) preceded invitations printed on cute paper from the dollar bin and a party was on. Each family was asked to bring a dozen or two cookies for exchanging at the end of the night.


Our offerings were simple. Chex Mix and homemade pimento cheese spread with crackers and celery. Our childhood classics.


Pots of chili. Doug's family-style red and THE BEST green tomatillo chili EVER. Both received four star reviews. He does make the best chili. Jack and Cheddar cheeses, sour cream and some Fritos for topping. I also made a small batch of mini corn muffins.


I draped our dining table with "eco-snow" and set out some empty platters for cookies brought by guests. I can't imagine forgetting I had those cute snowflake cutters! The bowl of (gasp) grocery store marshmallows was purely decorative. They seem festive and "snowy".


A Cocoa Bar made with Alton Brown's recipe and lots of fun accompaniments. Whipped cream, homemade marshmallows, mini chocolate chips, candy canes, cinnamon sticks, peanut butter cups........

To drink, apple cider for the kids and a tasty ginger berry cocktail for the grown-ups.


And, of course, the centerpiece of the evening, the many beautiful cookies brought by friends to share.


We had almost 50 people attend our little party and our hope is that they had as much fun as we did. It was so nice to actually accomplish a festive merry-making event for my children to remember fondly.

I can't wait to do it all over again next year!

Let It Snow!

Happy Day After Christmas! The perfect day to stay inside, play with new toys, watch new movies and read new books! Enjoy!

Christmas Eve On Prairie Street

A busy Christmas Eve day began in the kitchen....

Preparing Christmas Brunch...

Crafting to kill time....

Packaging gifts for neighbors. Butterscotch Caramels, Marshmallows and Layered Peppermint Bark.

Stamping a few more tags...


Baking everyone's favorite...

Decorating...

Fooling around...


Delivering gifts...

Checking out the ice...

Ready for bed...

Merry Christmas To All And To All A Good Night!


Baked Mustard Fruit Compote
I use canned fruit once a year in this Marcia Adams recipe. A staple to my Christmas Brunch table, even if Max and I are the only ones crazy about it. I usually use dried cranberries but because my french toast recipe uses them, I opted for the cherries used in the original recipe. It really needs the color. I make this the night before and fold the bananas in right before putting it in the oven

1) 8oz. can pineapple, undrained
1) 15oz. can each, pears and peaches, sliced
2 bananas
1/2 cup dried glaceed cherries or dried cranberries
1/2 cup brown sugar
1/4 cup butter, melted
1 1/2 T. dijon mustard

Drain pineapple, reserving juice. Toss bananas in pineapple juice and then drain. Combine all fruit into 1 1/2 quart baking dish. Combine remaining ingredients in a small saucepan. Cook over medium heat, stirring constantly, until smooth and bubbly. Pour over fruit and toss gently to coat.

Bake uncoverd, at 325 degrees for 25-30 minutes.

Allow to cool about 15 minutes and serve.