Three Sweet Years

Three years ago today Jeff and I were driving back to Chicago following our Cincinnati wedding at Alms Park. The previous day we had said vows, danced, got sunburned (just me) and smiled for pictures. Now we were headed back home to hop on a plane to California. It was the start of a beautiful marriage. After we traveled all of San Francisco by foot, pedaled across the Golden Gate bridge, got drunk for 3 days straight on really awesome wine, and opted out of sleeping at a creepy horror movie house, I'd done a rough tally that we successfully evaded death about 12 times.

I'm not being dramatic. we almost died on our honeymoon. I'll save you some theatrics and just warn you never drive to Eureka no matter what the Chamber of Commerce website says; also, if you want to go to Mendocino, wait until you're 50 - you'll probably enjoy it more and definitely do NOT think it's a good idea to drive Highway 1 down the coastline back to San Francisco.

Please learn from our mistakes. There are portions of Highway 1 that have eroded away and the road just isn't there in one lane anymore. Your lane. They kindly warn you with a single orange cone, but if you miss the cone by chance, you and your lovely will be plummeting Thelma and Louise style into the Pacific. Also, it's not the best road to travel at night. It's dark. There aren't gas stations for miles - tens of miles... twenties of miles. Oh and no cell reception, so don't dare run out of gas. And there are deer. Lots of deer, flying out in front of your car on their way to the beach. Again - Thelma and Louise.

Thankfully, we survived Highway 1 along with a half dozen other flirtations with death and I took this as a great omen that our marriage was built to last.

So far we're doing pretty good. We've smoothly made it through buying an apartment in a Chicago seller's market and then selling it in a buyer's market. We made it through both of us finishing (almost finishing) our educations. We made it through a big move to a new city and a new life. We made it through pregnancy. Childbirth. And 10 months of Marlo.

Doesn't sound like much does it? It isn't. I know. But I have faith we could make it through tougher times if they arrive.

So to celebrate our greatness as a duo, we had our favorite fancy meal last night, Pesto Halibut Kebabs. I was absolutely shocked when I visited the butcher yesterday and saw that the halibut was running only $17.99/lb. Wha?! I'm used to paying about $4 more per pound for the fish. Apparently the recession has really done a number on the demand for fancy fish and the prices have plunged, well, at least at Joe's. So, I reccomend checking out the price of halibut where you live and feasting on it more often this summer. This is a really easy and quick way to prepare the fish. Turns out delicious every single time!

Pesto Halibut Kebabs
Adapted from Cooking Light



1 lb. Halibut skin removed and cut into 1-2 inch chunks
1 large red bell pepper cut into 1-2 inch squares
3 Tbsp. pesto
2 Tbsp. white wine vinegar
salt & pepper

If using wooden skewers, soak in water for 10-20 minutes so they won't burn in the oven. Preheat broiler.
Combine pesto and vinegar in large bowl. Lightly season fish chunks with salt and pepper. Add fish and pepper squares to pesto mixture and toss to evenly coat. Let stand for 5 minutes.
Skewer fish and peppers, alternating so you begin and end with peppers. This amount makes about 4 kebabs with 4-5 pieces of fish per skewer.
Line kebabs in a baking dish coated with cooking spray and place under broiler for 8 minutes.

Serve to husband. See him smile.



See baby daughter look on with jealousy.



Jeff brought me home a bottle of Mumm Champagne (one of our favorite wineries from our honeymoon) and a bottle of Albarino - a wine we mutually love. Having a surprise dessert up my sleeve I opted to pop open the bubbly. I made these delicious Toffee Topped Brownies and dipped strawberries in the leftover ganache. It made for a lovely dessert with our Napa champagne.



Toffee Topped Brownie Bites
Adapted From Annie's Eats



For the brownies:
3 oz. unsweetened chocolate, chopped
1/3 cup unsalted butter
1 cup granulated sugar
2 eggs, lightly beaten
1 tsp. vanilla extract
1/4 tsp. salt
1/2 cup all-purpose flour

For the ganache:
1/4 cup heavy whipping cream
1/2 cup bittersweet chocolate, finely chopped

For topping:
Toffee bits (or coarsely chopped Heath Bars)

Directions:
Preheat the oven to 350 degrees F. Grease a 24-cup mini muffin pan. Set aside.

In a medium saucepan, combine the unsweetened chocolate and butter. Cook and stir over medium-low heat just until melted and smooth. Remove the pan from the heat. Add the sugar, eggs, vanilla and salt, and whisk until combined. Stir in the flour until just incorporated. Spoon a heaping tablespoon of batter into each mini muffin cup.

Bake for 12-15 minutes or until completely set. Allow to cool in the pan for 10-15 minutes. Remove brownies from the pan and transfer to a wire rack to cool completely.

To make the ganache, heat the whipping cream in a small saucepan over medium heat just until it simmers; remove from the heat. Add the bittersweet chocolate to the heated cream, let stand for 30 seconds, then whisk until the chocolate is melted and the mixture is well blended.

Gently dip the top of each brownie in the ganache and then sprinkle with toffee bits. Allow the glaze to set completely before serving.

He also surprised me with a pretty cool new cookbook called Local Flavors. It's all about cooking with goods from farmer's markets, which is just in time for Carmel's Farmer's Market season. Both of us are interested in trying new ingredients. Neither of us have a whole lot of experience with different greens like chard and kale. This book gives a lot of ideas on how to prepare these veggies. I'll be sure to let you know when I stumble upon something fabulous!

Comfort Food

In great contrast from the previous post, how 'bout some meatloaf and french fries?

Alright, so this is NOT meatloaf and french fries Paula Dean style. I'd like to think these are possibly the healthiest version of both. The meatloaves are made with ground turkey and the muffin tin portions really curb your ability to go back for another slice, and then another slice... I like that. The french fries are delicious and oven baked with olive oil. Not too shabby, eh?



Turkey Mini Meatloaves
Adapted from Cooking Light

This recipe makes about 5 mini loaves. Jeff and I are happy eating just 2 loaves each. I keep the 5th for lunch the next day. But I suppose the 5th could go to someone particularly hungry, or a really good puppy, or a small child...

1/2 cup chopped onion
Rounded 1/4 cup dry breadcrumbs
1 Tbsp. chopped fresh herbs (parsley, basil, or whatever you have on hand)
1 1/4 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. dried oregano
1/4 tsp. ground black pepper
3/4 lb. ground turkey breast
1 large egg white
4 1/2 Tbsp. ketchup, divided
1/4-1/2 tsp. Tabasco sauce (depending on taste)

1. Preheat oven to 350 degrees. Coat 5 muffin cups in a regular muffin pan with cooking spray.
2. Heat a small skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; saute 5 minutes or until lightly browned. Remove from heat; cool slightly.
3. Combine onion, breadcrumbs, and next 7 ingredients (through egg white) in a large bowl. Stir in 2 1/2 Tbsp. ketchup. Fill prepared muffin cups with meat mixture; place muffin tin on baking sheet.
4. Combine remaining ketchup and Tabasco sauce in a small bowl. Brush mixture over meatloaf tops. Bake for 30 minutes or until thermometer registers 165 degrees.

Oven Baked French Fries
Adapted from Joy the Baker

3 or 4 medium sized Russet potatoes, rinsed, scrubbed and dried
2 Tbsp. olive oil plus 1 teaspoon
1 tsp. Herbes de Provence
1/2 - 1 tsp. kosher salt

Preheat oven to 400 degrees F.

Pour 1 teaspoon of oil on baking sheet and spread around with a paper towel, greasing the sheet before you add the potatoes.

Slice cleaned potatoes lengthwise into 1/3″ thick slices, then slice those slices into smaller potato strips. Place on the baking sheet and drizzle with 2 Tablespoons of oil. Toss the potatoes in the oil to coat. Place in oven for 25- 35 minutes, removing the tray every 10 minutes to toss and stir the potatoes, then returning to the oven. Cook until browned.

Remove from the oven and immediatley add salt and Herbes de Provence. Toss and serve.

Asparagus Chickpea Brown Rice

This might be the most nutritious and healthy dish I've made thus far. I just couldn't resist when I saw the recipe. I love asparagus, chickpeas and tahini, so why not all together all at once.

Aside from the minor prep work needed before you get started, this is a pretty quick little side. Jeff and I both loved it, and it made for pretty good lunch leftovers the next day. The trick with this dish is to season just right with salt and to add in a little more dressing while eating.

Asparagus Chickpea Brown Rice
From 101 Cookbooks

3 tablespoons extra-virgin olive oil
1 14-ounce can of chickpeas, drained and rinsed
2 cloves garlic, minced
1 medium yellow onion, diced
1 bunch asparagus, cut into 1-inch segments
2-3 cups pre-cooked brown rice
1 cup almond slivers, toasted
kosher salt

Tahini Dressing:
1 garlic clove, smashed and chopped
1/4 cup tahini
zest of one lemon
scant 1/4 cup freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons hot water
scant 1/2 teaspoon kosher salt

Prepare rice according to package directions

Make the dressing by whisking together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt. Set aside.

Add olive oil to a big skillet over medium-high heat. Swirl the oil around to coat the pan, then add the chickpeas and sprinkling of salt. Let the beans saute for a couple minutes. Add the garlic and onions. Stir for a minute. Stir in the asparagus with another pinch or two of salt, cover with a lid for a minute or two to steam - just until the asparagus brightens and softens up just a bit. Uncover and stir in the rice and almond slivers. Taste and add more salt if needed. Serve in a big bowl drizzled with a few tablespoons of the tahini dressing. Serve remaining dressing on the side and let each person add more dressing to their tastes.

Serves 4-6.

Marlo's First Trip to the Park

I'm kind of embarrassed that Marlo is 9 months old and just now we're taking her to the park. I guess I have the excuse that most of her life thus far has been in winter months. With summer officially here though, we figured it best to introduce her to public grasslands and jungle gyms.



So, last Saturday we headed to Meadowlark Park near downtown Carmel. It's a pretty well maintained park. A lot of open meadow area. A walking trail that leads to the Monon Trail. And a nice small playground equipped with baby swings.



I was really excited to get her in a swing. I was sure she would love it, and I was right.



I attempted to swing as well. It had been many years. The last time I was on a swing I was 20 and at a friend's wedding at a park. Me and a few friends swung for about a half an hour in our cocktail dresses. I think this time I lasted about 30 seconds on the swing before I felt like I was going to throw up. Unfortunately, the feeling stuck with me the rest of the day. I remember a long time ago my dad swinging with me as a child and saying he felt the same way. Does this mean I'm old?



We saw lots of fun things at the park. Like this squirrel who was digging for a nut.



Marlo loves little creatures and absolutely adored the squirrel. We had to sit and watch until he finished eating the nut and ran away.



Marlo sat in the grass for the first time. She hated it.



She found various weeds mildly amusing.





On the way back to the car we saw some tadpoles which is something I haven't seen in probably 10 years. Having spent half of those years living in an urban environment, you don't really encounter too many baby frogs. I call this the organic version of The Miracle of Life (Mr. Rock is playing the part of the egg).

Pork & Sauerkraut

This is kind of a pork weekend, right? Brats on the grill. Maybe a little pulled pork action.

Speaking of brats. I'm sure you're totally annoyed with the Hillshire Farms commercials ("When I say Hillshire, you say Farms..."). But the one for "with the Miller High Life cooked in" brats got me going a little. I love Miller High Life, so they totally snagged me and duped me into buying them. We had them on Monday night topped with a mountain of sauerkraut. They were delicious, but I have no idea what maniac would be able to actually taste the Miller High Life. I couldn't even taste beer let alone the brand. Regardless, I recommend.

Back to the story here...If you're not planning on having some big cook out this weekend and are looking for a more refined way to satisfy your craving for dogs and kraut, try this out. We really like the flavors of this dish and felt especially German eating it. You could go all out and serve it with a side of potatoes, but this here dish isn't exactly healthy so we opted for some fresh green beans instead. By the way, it's a wonderful idea for all the leftover sauerkraut you end up having from just feeding two people dogs and kraut, because even a mountain of kraut on each dog doesn't use up even half the container. Another tip. If you don't have caraway seeds in the cupboard, I've seen cans of kraut that have caraway seeds in it. Saves you from having to buy the spice.

Have a lovely holiday weekend!



Pork & Sauerkraut
Adapted from The New York Times

2 slices thick bacon
2 pork chops (bone-in or boneless - I used boneless)
1 small onion, sliced
1 can of sauerkraut
1/2 tablespoon caraway seeds
1/2 teaspoon freshly ground pepper
1 cup beer
Coarse salt to taste

1. In a heavy skillet, fry the bacon until golden. Remove and drain on paper towels. Brown both sides of the chops in the bacon fat and add the onion. Saute onion for a few minutes until softened. Add the sauerkraut, the bacon, caraway seeds and pepper to the pan. Cover the chops well with the sauerkraut.

2. Add the beer, bring to boil, turn down heat and simmer gently for 20 minutes, or until the pork chops are cooked.

3. Serve by stacking bacon on top of chops followed by a generous mound of kraut and onions.

Dancey Dance

For about a month now, Marlo has pretty much demanded dinner music. She literally goes on a hunger strike if there aren't tunes playing while she's eating. She's not picky. I can just play her little tykes radio, or even just sing her some ridiculous made up song about how much she loves her oatmeal. As soon as the song starts, she hangs her mouth open. Without it, her lips are like an iron fortress.

Lately, though, I can tell she really likes the song if she starts dancing. This girl's got some rhythm, too. Here she is rockin' out to Lykke Li.

Well, La Di Da.

Fancy cookie time!

After my impulse buy of lavender from the spice aisle at Meijer, I was determined to make a lemon and lavender something. Would it be pound cake? Biscotti? Then I stumbled across the recipe for these cookies.

I wasn't sure if I was worthy of them. Their simplicity ultimately is responsible for their almost obnoxious sophistication. Would I have to get dressed up to eat them, I thought. The answer is no, in case you were wondering the same thing. A cup of tea doesn't hurt though.



Now, you may be like me and may never have tried lavender anything before. Or maybe it's old news and I've been living in a cave the past 20 years. Either way, don't be afraid of it. These cookies are delightful, mild, lemony and addictive. Take my advice and portion yourself out two cookies because one's just plain not enough and three, well you might feel guilty and these aren't the cookies you want to use up that emotion on.

Lemon & Lavender Cookies
Adapted from When Harry Met Salad

¾ c. sugar
2 T. grated lemon zest + 2 T. juice from 1-2 lemons
2 t. dried lavender (optional, but then they’d just be lemon cookies)
1¾ c. flour
¼ t. baking powder
¼ t. salt
12 T. (1½ sticks) cold unsalted butter, cut into ½” cubes
1 egg yolk
½ t. vanilla extract

1) In a food processor (Click here for instructions on how to make the cookies by hand or with a stand mixer), process the sugar, lemon zest and lavender until the sugar looks damp and the zest and lavender are fully incorporated, about 30 seconds. Whisk together the flour, baking soda and salt, then add to the sugar mixture; pulse to combine, about 10 1-second pulses.

2) Scatter the butter pieces over and pulse until the mixture resembles fine cornmeal, about 15 1-second pulses. In a measuring cup, beat together the lemon juice, egg yolk and vanilla. With the machine running, add the juice mixture in a slow stream (should take about 10 seconds) and continue processing until the dough forms into a ball, 10 to 15 seconds longer.

4) Turn the dough and any dry bits onto a clean work surface and gently gather into a ball. Working quickly, roll the dough into a cylinder about 12″ long and 1½” in diameter. Center the dough on a piece of parchment or plastic wrap and wrap tightly, twisting the ends together to seal. Chill the dough until firm and cold, about 45 minutes in the freezer or 2 hours in the refrigerator.

5) Preheat the oven to 375°F. Line baking sheets with parchment paper.

6) Remove the dough log from its wrapper and use a sharp knife to slice the dough into 3/8″ thick rounds. Place the rounds on the prepared baking sheets, spacing them 1″ apart. Bake until the centers of the cookies just begin to color and the edges are golden brown, about 10-12 minutes (the recipe actually says 14-16 minutes, but 10 minutes was plenty for me and my wonky oven), rotating the baking sheet halfway through the baking time. Cool on sheets about 5 minutes, then transfer the cookies to a wire rack to cool completely.