Giving Thanks

Our Thanksgiving was a modest affair.  Just the two of us and a small, 9 lb turkey.  We woke up slowly, donned our finest sweatpants and began the day. Our morning was filled with chopping vegetables, watching the parade and sipping spicy bloody marys. The afternoon transitioned into preparing the meal, opening a bottle of wine and watching a few movies. We made a simple Thanksgiving meal comprising of a black truffle butter rubbed turkey, white wine and shallot gravy, french bread and biscuit stuffing and balsamic roasted vegetables. A wonderfully easy apple crostada with a flaky, white cheddar crust served as dessert.  We sat down to dinner early in the evening and were asleep on the couch soon thereafter.  Sometimes you just need a day of pure laziness and gluttony.  Thanksgiving this year was certainly one of those days and for that I am thankful.

Herbs and spices flavoring a so-worth-the-time turkey brine.  

Easy buttermilk biscuits.   Mixed with crusty french bread, they added a richness to my leek and bacon stuffing.

McIntosh and granny smith apples fill this flaky, easy-to-assemble crostata.  The cheddar cheese flecked crust is an unexpectedly delicious contrast to the tart apple filling.  I used this recipe.

One Year

Over the weekend, Dave and I celebrated our one year wedding anniversary.  It was a memorable weekend filled with good food, good friends and a lot of reminiscing.  For the first time in quite a while, I spent some time thinking back on our wedding night and the magical time that it was.  We were lucky enough to have our reception at a beautiful, local French restaurant.  We offered a list of our favorite flavors to the chef, who ultimately created the perfect tasting menu for our guests.  The results were utterly delicious, to say the least.  Cocktails were poured, wine was passed and perfectly appointed courses were passed for a good portion of the night.  We danced, we laughed and we spent time with the ones we love.  It is sometimes said that as time passes, the details of your wedding begin to cloud and fade.  This may be true, but I think I can speak for both Dave and I when I say that the tastes of that night will certainly stay with us forever.  

We had menus printed so that our guests could read about the small plates being passed.

Poached foie gras with pears in Banyuls wine and duck proscuitto.  Decadent and perfect.

Grilled beef short rib with slow poached potato, brussels sprouts and smoked bacon.

Artichoke salad with Moroccan spices, preserved lemon and olives.

Bite-sized desserts were served just as the band began to get loud.

One year . . .  time flies when you're having fun.

Picnic in Paris

The view from our hotel room in Paris.

Just shy of one year ago, my husband Dave and I were lucky enough to enjoy our honeymoon in Paris. We spent one glorious week walking, talking, sightseeing and eating all things French.  On one misty and cool evening, instead of going out to eat, we decided to create a small, makeshift picnic in our hotel room.  A few unbelievable cheeses, a crusty baguette, richly marbled salami and a bottle of Côtes du Rhône rounded out the spread.  It was one of those experiences that not only felt perfect at the time, but that continues in my mind to be one of the most romantic dinners I've ever enjoyed. Well, just under a year later, my husband had the lovely idea to recreate that meal that we both enjoyed so much.  We headed to Lake Wine and Spirits, a fabulous new wine and cheese shop near our neighborhood, stocked up and headed home to feast.  Four cheeses, thinly sliced Prosiutto de Parma, some dry and peppered salami, a baguette and some French wine.  It wasn't exactly the same as our hotel room picnic in Paris (here we had plates, a board for the cheeses and stemware for the wine) but it was equally romantic and memorable.

Four French cheeses, a few cured meats, crusty bread and red wine.  The perfect Parisian picnic.

Full bodied, fruity Beaujolais.  

Creamy, luscious double cream Brie.

Salty, fatty and uniquely delicious Prosiutto de Parma.

Finger food at its finest.

The original picnic.  

California Dreaming

Dave and I were in Los Angeles over the weekend and we stayed with our gracious friends Pete and Erin in the lovely Los Feliz neighborhood.  As I've mentioned previously, Pete is an accomplished at-home cook and on our last night in California we decided to stay in, drink wine and prepare a fantastic meal. Turns out, Pete had been meticulously honing his pizza dough recipe, so we decided it was only appropriate to try it out. After a dreamily sunny day of brunch, cruising Mulholland, walking Abbot Kinney and dipping our feet in the Pacific, we arrived back at Pete and Erin's ready to make some pizza.  Pete stretched his risen dough into six perfect circles while I made a big green salad. The pizzas cooked on the grill and we anxiously waited until each one arrived at the table.  We were joined by my brother, Joe and my surrogate big sister, Shawn, who brought some amazing Cuban desserts from a local bakery.  It was the perfect night filled with conversation, laughter and, most importantly, lots of great pizza.  

Pete's Pizza Dough

makes 6 pizzas

4 cups high gluten bread flour (such as King Arthur brand)

1/4 cup vital wheat gluten

1 Tbsp sugar

1 Tbsp salt

1 Tbsp instant yeast

2 1/4 cups ice water

olive oil

cornmeal

Lightly oil a baking sheet.  Set aside.

Whisk together dry ingredients in the bowl of a stand mixer, detached from the mixer.  Add 2 cups of the ice water.  Blend with a rubber spatula until a ball of dough is formed.  Attach bowl to stand mixer and using the dough hook attachment, knead dough on slow speed.  Slowly add the remaining 1/4 cup ice water and continue mixing until the dough barely sticks to the bottom of the bowl.  Allow dough to knead for 10 minute.  Slowly add 1/4 cup of olive oil and allow dough to knead for another 5 minutes, until dough is smooth.  Test the dough for doneness by pinching off a small piece and pulling and rotating it gently until it forms a very thin membrane.  If it tears easily, knead for a few more minutes.  If the dough forms the thin membrane without tearing, the dough has been kneaded appropriately.  

Shape dough into a log on the oiled baking sheet.  Cut the dough into 6 equal parts and form each part into a ball.  Using your thumbs, push the outside edges of each dough ball into the center and pinch the dough to seal.  Repeat this process 2 to 3 times or until the ball forms a smooth, taught skin.  Place balls back on the oiled sheet pan, leaving plenty of space between each ball.  Cover dough balls lightly with olive oil and cover tightly with plastic wrap.  Refrigerate overnight or up to 3 days.

When you are ready to make pizzas, remove the dough from the refrigerator and place it in a well-oiled bowl.  Let dough sit at room temperature for at least 2 hours, but no more than 3 hours.  Preheat pizza stone on the grill or in a very hot oven. Carefully work the dough into thin rounds, place dough on a cornmeal-dusted pizza wheel, apply your pizza toppings and transfer pizza onto the hot stone.  Bake until the crust is done and the toppings have melted.    

An easy, green salad.  Toss arugula, frisee, edamame, mint and parsley with a lemon vinaigrette.  Green, healthy and fresh.

Shredded Parmigiano Reggiano.  Salty and decadent.  No Italian dinner is complete without it.

Roasted California brussels sprouts.  Warm with crispy brown edges.  Delicious.

Margarita pizza with San Marzano tomatoes and creamy burrata cheese.

Sweet, brown, caramelized onions and salty gorgonzola cheese top this gorgeous pizza.

Sauteed fennel, crispy bacon and sage.  

A simple cannellini bean salad with fried sage, fresh parsley and a red wine vinaigrette.  Hearty and flavorful.   

Sinfully delicious cheese danishes and chocolate croissants from Porto's Bakery.  The perfect ending to this wonderful meal.

Peter, most likely thinking about his rising pizza dough as we head back to the car from Venice Beach.  

Table Pour Une

When I know that my husband will be away, I often daydream about what I will eat when I am home alone.  It's not that I don't love the company of my husband, because I certainly do, it's just that every once in a while it is fun to eat whatever you want, whenever you want it.  This is especially true when I have the time and patience to cook myself a proper dinner.  Dave was out of town recently so I decided to make one of my favorites, croque monsieur.  This sandwich is definitely one of the first things I think of when I am craving something melty, rich and French.  I make mine with a cheesy bechamel sauce, sweetly smoked ham and crusty sourdough bread.  A smear of dijon mustard brings a sharp spiciness, nutty Gruyere brings the melt factor and Parmigiano Reggiano lends a rich, salty bite.  Paired with a green salad and a glass of white wine, this humble yet flavorful French sandwich is perfect for a decadent, solo night on the couch.  Comforting, gooey, warm and filling. Sometimes being home alone isn't so bad.

BTW:  Add a fried egg to the top of this sandwich and you'll have yourself a croque madame! 


Croque Monsieur
Makes 2 sandwiches
(Adapted from Barefoot in Paris:  Easy French Food You Can Make at Home, by Ina Garten)

1 Tbsp unsalted butter
1 heaping Tbsp flour
1 cup whole milk, warmed
kosher salt and freshly cracked pepper
1 1/2 cups Gruyere cheese, coarsely grated
1/4 cup Parmigiano Reggiano cheese, coarsely grated
4 pieces of crusty, sourdough bread, toasted
2 tsp dijon mustard
4-6 slices good quality smoked ham
handful of fresh parsley, coarsely chopped

Position an oven rack close to the broiler.  Line a sheet pan with parchment paper.  Set aside.

In a small sauce pot over low heat, melt the butter.  Once the butter is fully melted, add the flour and stir the butter and flour continuously for about two minutes or until the flour is slightly toasted.  Slowly add the warm milk, whisking out any lumps that may form.  Continue whisking until the mixture has thickened.  The sauce is thick enough when it easily coats the back of a spoon.  Remove the sauce from the heat and add in 1 cup of the grated Gruyere and the Parmigiano Reggiano.  Stir the cheeses in until melted.  Season sauce with salt and pepper to taste.  Set sauce aside.

Place two of the toasted bread slices on the prepared sheet pan.  Smear the two toasts with the dijon mustard.  Divide the ham and arrange it on top of the mustard.  Sprinkle half of the remaining Gruyere (1/4 cup) over the ham.  Place the two remaining toasts on top to form two sandwiches.  Liberally spread the cheese sauce over the two prepared sandwiches.  (It is perfectly fine if the cheese sauce drips onto the sheet pan).  Sprinkle the remaining 1/4 cup Gruyere over the cheese sauce.  Turn on your oven broiler and broil the sandwiches for 4-6 minutes or until they are toasty warm and browned on top.

Sprinkle with chopped fresh parsley.  Enjoy while warm.


Crusty sourdough from my favorite local bakery.  Its tang makes me long for the delicious, circular loaves made at Poilane .







Warm milk + butter + flour + lots of grated cheese = nutty, rich and salty bechamel sauce.



Crusy toasted bread spread with sharp dijon mustard.

Melted and brown, straight from the oven.

Delicious dinner for one.

Candy Bars

I'm not someone who craves candy all that often.  I certainly have a sweet tooth, but I tend to crave baked treats like cookies, cakes and brownies over skittles, nerds and m&ms.  There are very important exceptions to this rule, however.  Warm, buttered movie popcorn just isn't as delicious without its accompanying box of milk duds.  For some reason, road trips just aren't the same without a cellophane bag full of squishy-sweet gummy bears from the gas station.  Halloween is another one of those occasions where eating candy just feels right.  For me, the end of October brings cravings of chocolate, more specifically, chocolate candy bars.  This year, instead of buying the extra-large bag of the latest trick-or-treat favorite, I decided to make a batch of homemade candy bars. Buttery shortbread and salty caramel enrobed in deep, dark chocolate.  Creamy, crunchy, rich and amazingly sweet.  This is a candy that I could get used to eating all year long.

Salted Caramel Shortbread "Candy Bars"
Makes 12 bars

12 store-bought shortbread fingers
1 1/4 cups sugar
1/4 cup water
1/2 cup light corn syrup
1 cup heavy cream
6 Tbsp unsalted butter
1 tsp sea salt + more for sprinkling on finished bars
1 tsp pure vanilla extract
11 oz dark chocolate (60 - 70% cocoa)

Spray an 8-inch square pan with non-stick spray and then line the pan with a long sheet of parchment paper, leaving an overhang of paper over two opposite sides of the pan.  Line a cookie sheet with parchment paper.  

For the caramel:

In a large sauce pot, combine the sugar, water and corn syrup.  Over medium-high heat bring to a boil just until the mixture turns golden.

Meanwhile, combine the heavy cream and butter in a small sauce pot and warm over medium-low heat. When the mixture comes to a simmer, turn the heat off and set aside.

When the sugar mixture is golden, slowly add the warmed cream and butter, being careful as the mixture will bubble.  Gently stir the mixture and decrease heat to medium-low.  Cook the sugar until the temperature reads 248 degrees on a candy thermometer (firm ball stage).

When the caramel is to temperature, remove it from the heat and stir in the teaspoon of sea salt and the vanilla.  Carefully pour the caramel into the prepared 8-inch square pan.  Wait approximately 5 minutes and then place the cookies, top side down, on top of the caramel, leaving a bit of space between each cookie.  Let the pan sit at room temperature for approximately 20 minutes and then transfer to the refrigerator for another 20 minutes.

Once the caramel has chilled, using the parchment paper, lift the caramel and cookies out of the pan and onto a cutting board. Carefully cut the caramel around each cookie. Place the cookies on the parchment lined baking sheet, caramel layer down, and set aside.

For the chocolate coating:

To form a double boiler, place a large heat-proof glass bowl over a pot of barely simmering water. Be sure to make sure that water doesn't touch the bottom of the bowl and that the bowl fits tightly over the pot.  Place 6 oz of the chocolate in the bowl and stir until the chocolate starts to melt.  Once the chocolate is almost fully melted, turn off the heat and continue to stir until it fully melts.  Remove the bowl from the pot and add in the remaining 5 oz of chocolate.  Stir the chocolate until all of it has melted.  (This process will temper the chocolate and ensure that it hardens around the caramel and cookie).

Place a bar on a fork and dunk it into the tempered chocolate.  Once the cookie is fully covered, lift the cookie out and run the bottom of the fork on the edge of the bowl to remove the excess, dripping chocolate.  Carefully, set the bar back onto the parchment lined sheet pan. Immediately, sprinkle the wet chocolate with sea salt.  Continue until all bars are finished.

Allow candy bars to cool at room temperature until chocolate hardens.  Trim excess chocolate from around the bars and enjoy.

Store bought shortbread cookies make these candy bars quick and easy.  Their buttery richness and crunch add delicious texture. 

To ensure that the hot caramel does not stick, spray the pan before lining it with parchment.

Bubbling caramel.

Hot caramel poured into the pan.

Cookie fingers placed in the pan of warm caramel.  

The bars cut and waiting to be covered in decadent, dark chocolate.

Chunks of dark chocolate, ready to be melted.

Smooth, silky tempered chocolate.

Dip each bar and scrape the excess chocolate on the edge of the bowl . . .

Carefully place on the parchment lined baking sheet . . . 

Sprinkle on sea salt . . . 

indulge.