Talking Guac

We were invited over to dinner last weekend by a couple who I work with at the Areboretum. They had an absolutly wonderful meal planned, much of it was done ahead of time, allowing them more time to talk with us than bustle around the kitchen.

I've often done the work upfront for dinner parties that we have. Something you can make a day (or even two) ahead of time will save hours of stress and planning the day of.

Some things, however, can not be rushed.

Simple dishes like guacamole, where there are very few ingredients, are always best when served right away.

Another dinner evening with friends brought out and equally wonderful meal, but with more of it prepared at the table. As quickly eaten as it was made. They served a guac side dish that was so yummy! Plus it was in a super cute pig morter bowl. I really need to get one of those....

Simple Guacamole

2 avacados, soft to the touch

1 tomato, chopped

1/4 cup red onions, chopped

2 tbsp lime juice

2 jalapeno peppers, sliced

1 tbsp cilantro, chopped

salt/pepper

Stir together until just mixed. Keep in refrigerator, covered in plastic till ready to serve. Always best when prepared right before ready to be eaten. Serve with blue corn chips.

Missing Spring

My spring yard is here somewhere....


There are little signs of desparate plants, trying to push up through the still feet of snow that buried them in the winter. They are trying.


The other day I took a shovel that pile, attempting to help them out. All I got was a few blisters and further frustration at our plow service. I think I'll have to wait this one out...





I diagramed (I know, nerd alert) my yard out last year. It only took me 3 years of living in our town house to finally plant some real flowers. There are many houses around us with wonderful, continually blooming gardens, wonderful in both spring and summer. Color coordinated and height planned to show the maximum number of blooms.


Once the snow melts we'll see how it turns out. I have mini iris, tulips and daffodils.

I hope the bunnies stay away from them....

Irish Cream Cheesecake

Again, March rolls in filled with baseketball, Corned Beef, and teasing warm weekends. Here in Minnesota we still have piles of snow and I watch with envy as other parts of the country start into spring.

Well I can control the color of some things. Most notably the green cheesecake we made for the upcoming St.Patrick's Day week.



The cheesecake recipe is a simple one, adapted from my sister who made the best cheesecakes growing up in Wisconsin. I added some Irish Cream flavoring and green food coloring in different layers to make a cake which resembles Irish Coffee. I may have to try adding some instant cappachino next year....



Basic Cheesecake
3 tbsp butter
1/2 cup brown sugar
2 cups graham crackers, crushed
1/4 cup hazelnuts, crushed

2 packages cream cheese, room temp
1 cup sugar
1 tbsp Irish Cream flavoring (or other extract)
2 eggs

Melt butter in a bowl and add sugar, graham crackers and hazelnuts. Make sure there is enough butter to be slightly sticky and press into a spring foam pan.

Mix cream cheese, sugar, and flavoring until smooth in a blender. Add eggs one at a time until well mixed. Pour into pan and bake at 350 degrees for 30 minutes until slightly browning at edges and still a little jiggly in the middle. Let cool on counter and chill for atleast 4 hours. Slice and serve.

* I double the cheese mixture and time to bake for a thicker slice.

2010 CSA

We are very excited to be signed up for the CSA again this year.

Last year we tried out Harmony Valley which was a really wonderful introduction to the local CSA programs here in the city. They have an amazing Cheese Share which we signed up for again this year, that comes out of Wisconsin.

For the Veggies we decided to try Driftless Organics in 2010. This farm is in the same region in Wisconsin, my childhood home, as Harmony Valley is. And to bring it even closer to home, I went to middle and high school with the founders, Josh and Noah.

From the site:
"Driftless Organics came into being fifteen years ago under the name Rainbow Potatoes. It was started by Josh and Noah Engel, ages eleven and nine respectively, and as the name suggests they grew a colorful spectrum of potatoes; more than twenty varieties in all. As they themselves grew, so did their ambition and the number of crops they planted. What began as a quarter acre field of potatoes on their parents’ organic dairy farm has now expanded to over one hundred acres of vegetables, fruits, small grains and sunflowers; all grown in the driftless region of local Southwest Wisconsin. Noah and Josh have been joined in recent years by Mike Lind and his small herd of grass fed beef cattle, further diversifying the operation. The three of them work together to provide sustainably grown organic food at an affordable price to people like you."

I can't wait to share what wonderful things we get in 2010!

Faux Cookies

No these are not chocolate chip cookies. I know. They look like it. These little cuties are Orange Currant Polenta Cookies and while that combination may not sound delicious, let me tell you.... it is.

I have firsthand knowledge that both kids and adults will enjoy a handful (or two). They are light, with a little bit of tangy-crunchy-chewiness that suites new years resolutionists with healthy vitamin C and Iron. Make them into bite sizes and enjoy! I won't take responsibility for chocolate lovers dissapointment though.

Ingredients
2 cups dried currants
1/4 tsp orange extract
1/4 cup water
4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter
2 cups sugar
2 large eggs
2 tablespoons coarse polenta (cornmeal)


Directions

Preheat the oven to 350 degrees F.
In a small bowl, add the currants and water. Soak for 5 minutes, then drain and discard the liquid. Set currents aside.


Mix together the flour, baking powder, baking soda, and salt in a large bowl. Add the butter and sugar and beat to combine. Gradually add the eggs and vanilla and mix on medium speed until incorporated together. Slowly add the flour mixture and mix again on low speed until a dough forms.


Once a dough forms add the currants and polenta. Mix together until thoroughly combined. Roll into small 1-inch balls, and arrange on parchment lined baking sheets. Bake until slightly golden, 8-12 minutes, at 350 degrees on a non-stick pan. Cool and serve.

Recycling Hearts

This past weekend we took a great weekend trip to visit my sister in Murfreesboro, TN. And although it snowed 3 inches, shutting down most of the southern, well everything… we were still able to go a nice bit of antiquing.



Among the new items were a cast iron frying pan, two German steins, Christmas tree skirt, and a hand-stitched quilt.

Unfortunately it doesn’t match anything in our house. So I decided to make up a new Valentine’s Day decoration to bring in some of the orangey yellows and bright blues.

I recycled a cheap drycleaner clothes hanger and some old fabric scrapes from hemming I had done earlier in the year. By cutting up the fabric into long strips and tying them onto the wire heart shape, a new pattern of colors emerged. The knotting mirrored the quilting and the colors are starting to warm up the house already.

Any left over fabric pieces could be used like this, in any color combinations. A little love for the earth, as Valentine’s Day gets closer.

OM - absolute, ultimate state of peace

OM -

I was fortunate to work with the now Head Chef of OM, Jaime, during an Arboretum class taught by Raghavan Iyer.

His teacher, Raghavan, credentials straight from the OM website read: "Raghavan Iyer is an internationally awarded cookbook author and culinary educator. He is a two-time James Beard Award finalist and a Julia Child Award winner for Cooking Teacher of the Year. His most recent cookbook, 660 Curries, has been shortlisted among the top cookbooks by National Public Radio, The New York Times, Boston Globe, and Food and Wine Magazine."

Raghavan is of the best teachers; particular yet creative, harsh but forgiving, talkative and reserved. I've been very pleased to work with him and hear the stories of his tours to spice plantations in India.

Raghavan introduced Jaime as the chef for the upcoming opening of OM, a new modern Indian restaurant opening downtown. During the class we worked to prepare the meal for the always huge number of attendees. I quickly told Jaime my story of the first time I worked with Raghavan where I mistakenly de-seeded the Thai chili peppers from the recipe. You never de-seed for his recipes. Never.

Finally months after the opening my husband and I were able to get to OM and try out some of the flavors that I have been using from 660 Curries. We weren't disappointed. The Naan was amazing, all the Tandor items perfectly seasoned, and after the waiter found out I knew Jaime we were able to go back into the kitchen and talk to him. Man is it hot back there! Must be all the chili seeds....

I highly recommend trying this restaurant out if you are in the Minneapolis area!