:::RIP Felix:::

nature's modern art

i think these pyrite cubes are so visually interesting and beautiful.  it makes sense why we gain inspiration in design from our natural surroundings.  

lately

Ace Hotel, PDX

Etsy scores...

toilet paper roll bathroom art

local bbq

vincent thomas bridge

enough said

new packaging 

homemade halloween

lolita brigante

pacific city, or. surf

curry roasted cauliflower with lemon and tahini

this is such an easy dish to make and is full of flavor and nutrition.  cauliflower is packed with vitamin C, magnesium, anti-inflamatory vitamin K and omega-3 fatty acids, fiber, B vitamins and folic acid!  who would have guessed?! now on to the recipe:

1 medium head cauliflower, washed and cut into florets
2-3 T. olive oil
1 t. curry powder (or more to taste)
1/4 t. garam masala
salt
1 T. sesame seeds (these have a lot of calcium for the amount!)
1/2 yellow or white onion, sliced into 1/2 strips

tahini (i buy it from trader joes in the refrigerated section next to the hummus)
lemons
cilantro/italian parsley

mix all ingredients together in a bowl.

spread evenly on a baking sheet and cook @ 400* for about 15 min.  half way through, move cauliflower around with a spatula to evenly brown.

once it is brown and roasted to your liking, take it out of the oven and sprinkle with cilantro or italian parsley.

you can eat it fresh out of the oven or served at room temperature.  delicious with a squeeze of lemon and a dip in the tahini bath.  soooooooooooooooooo tasty. enjoy!

this weekend:

carmageddon is on the near horizon, but i'm still willing to venture into LA for this sweet food festival started in oakland.  so many free classes to choose from, demonstrations and FOOD FOOD FOOD to nosh.  see you there!

bouchons au thon

one 6-ounce can tuna packed in water, drained well
1 cup lightly packed grated Gruyere
1/2 cup creme fraiche
3 tablespoons tomato paste
3 large eggs
1/4 cup finely chopped yellow (i used red) onion
2 tablespoons finely chopped Italian parsley
1/4 teaspoon salt

_____________________

set oven rack to the middle position, and preheat the over to 325*F.  grease 8 cups of a standard-size muffin tin and set aside.

      put the tuna in a bowl and use a fork, mashing and poking, to break it up into small pieces.  there should be no chunks larger than a dime.  add the remaining ingredients and stir well with a fork, mashing a bit as you go, until the mixture is throughly combined.  it will be a soft orange-pink color.

      divide the mixture evenly among the 8 prepared muffin cups.  bake for 20 to 25 minutes, or until the bouchons look set on top and around the edges.  transfer the tin to a rack and let cool for 5 minutes.  carefully fun a small, thin knife around the edges of each bouchon to make sure it isn't stuck, then carefully removed them from the tin.  they will collapse a bit as they cool.

      serve warm or at room temperature.

yield: 8 bouchons, enough for 4 light eaters

recipe from a homemade life

these are delicious.  light, airy with flavors of tuna, gruyere and tomato.  somewhat like a soufflé.  wonderful with mixed greens, fresh herbs, lemon and olive oil or roasted potatoes. 

my weekend

yosemite is magical and so was our friend's cabin.

today's weather: hot

can you dig it?

agenda for saturday night: the warriors @ the hollywood forever cemetary

to my dad

thank you for teaching me to love cooking...and have fun while doing it 

thank you for getting us out of sticky situations when we needed it most

thank you for teaching us to keep smiling and move forward, even when sailing through rough waters.

WE LOVE YOU! 

lola, interpreted through nina

greyhounds are a silly bunch

the $1 loaf of bread a 6 year old could make

all i can say is WOW.  forget buying ok store bought bread or expensive artisan loafs.  those days are over! this easy and cheap recipe yields an amazingly delicious end result with a crusty outside and soft, chewy center.

i've read rave reviews of sullivan street bakery's no-knead rustic bread recipe but have yet to give it a whirl.  i have my grandmother's cast iron pot which was the perfect vessel to bake this brown beauty in.  since it's been awhile since i last used it, i had to season the pot first.  MAKE THIS!

3 c. flour
1/4 t. yeast
1 1/4 t. salt
1 1/2 c. H20

in a large bowl, combine flour, yeast and salt.  mix together with your hand.
add 1 c. water, mix with hand until combined.
cover with serran wrap and let sit in a warm spot (70* is ideal) for 12-24hrs.

dough is ready when you many small bubble on surface.
dump it on a floured surface.  it will have a stringy texture.
lightly pat and fold dough a couple of times onto itself. cover with serran wrap and let rest another 15 min.

generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal. (i used a combo of cornmeal and flour).
put dough seam side down on towel and dust with more flour, bran or cornmeal.
fold towel around doughball and let rise for 2 hrs.
dough will be more than double it's size when ready and not readily spring back when poked with a finger.

at least 1/2 hr before dough is ready, heat oven to 450*.
put a 6-8 qt heavy covered pot (cast iron/enamel/Pyrex or ceramic) in oven as it heats.
when dough is ready, remove hot pot from oven and place dough inside...seam side up.
cover with lid and bake 30 min, then remove lid and bake another 15-30 min until loaf is brown.
when bread is tapped with fingers and sounds hollow, it is done.
cool on a rack and EAT!!!

RIP

i just learned that Eric Doran, owner of Eat Chow in costa mesa, was killed memorial day weekend in a car crash.

some people you know you like right when you meet them. eric was one of these people.  my husband and i had the pleasure of meeting him a couple of times while dining at eat chow with friends.  he was SUCH a nice guy that exuded passion for life and his food.  yet another ugly reminder at how fragile life is.  my thoughts go out to his family and his wife who is in critical condition.  you will be missed eric!

pretty in pink

"the tones of gray, pale turquoise and pink will prevail." christian dior

sunday funday

i LOVE dates.  nature's caramels.  i make an appetizer from time to time that is manchego stuffed dates wrapped in bacon which are out of this world.  i took this idea and decided to make a "pizza".  using what we had in the refrigerator, a little slice of heaven was created.

thinly slice two large white onions of your choice and saute on medium low in a skillet with olive oil until the onions are golden brown.  i used a tart pan as the form which i generously oiled before placing the pizza dough (trader joes) in. work the dough to the outer edge of the dish, making sure it has an even bottom.

while you are cooking the onions, in a separate pan, brown 8 slices of thin, center cut bacon until almost done.  (they will finish cooking in the oven).  remove from pan and drain excess fat on paper towels.  top the dough with the caramelized onions.  i cut about 11 dates into quarters and spread them evenly over the onions.  rip bacon into smaller pieces and arrange over dates.  sprinkle fresh thyme and goat's milk feta (trader joes) over the top to your taste.

bake at 450* for 15-20 min.  delicious with a tasty white wine and a seat in the sun.

♥♥♥

local long beach....TONIGHT

The Mattson 2 + Rad Cloud and Seth Petterson

tonight, 8-11pm

$5

it's true

hopefully i'll see you again soon sf. missing me some city action.....

asparagus quinoa with preserved lemons

saute 1lb of asparagus in pan with olive oil or oil from preserved lemons.  cook until asparagus turns bright green and starts to get some pan coloring, about 5 min on medium

in a saucepot, saute 1/2 chopped red onion and 1T. olive oil until onions turn translucent.

add 1 cup quinoa to pan with onions (i used regular and red since that's what i had in my cupboard.) cook over medium heat for another 3 min, stirring often.  add 2c. water and cook quinoa as directed on the box.

i love trader joe's organic quinoa for it's price and the fact it's ORGANIC.  i've also used this in place of barley when making tabouli.  i used a wonderful preserved lemon from Tabitha's Appropriate  which you can order online or purchase in various CA locations.  SUPER flavorful. 

when the asparagus is done, take out of the pan and cut into bite sized pieces.  make a preserved lemon dressing for the quinoa.  preserved lemons tend to be VERY salty since this is part of the preservation, so make sure to rinse them before you use.  mix 2-3T. chopped preserved lemons (really to your taste) with 2T. olive oil, 1/2t. cumin and fresh ground pepper.  

let quinoa and onions cool to room temperature then mix in asparagus and lemon dressing.  adjust with more preserved lemon if necessary (and if you need salt, don't rinse the lemon this time.) top with shaved parm and wa-la! spring in a bowl.