South 14th St.

I'm sitting alone in my dining room sipping ginger-berry Kombucha from a fancy wine glass. I figure I would use it one last time before I wrap it in bubble wrap and delicately place it in the box with it's nine - scratch that, - seven remaining siblings. I'm writing about this because I'm cherishing the moment. You know, like 'they' tell you to do in moments like these. Tonight is the last night I will spend alone in my dining room sipping anything out of this wine glass. It's the last time I will cook in this kitchen and likely the last time I will write on this blog while living in Nashville. Tomorrow everything will be packed, and by Monday everything will be gone...

For dinner I made quinoa with roasted veggies. A typical home alone meal for me to make. Inspired by a dish we serve at work, I added a cinnamon stick to the quinoa while it simmered. It's amazing how much flavor it adds without tasting too cinnamon-y. I then roasted cauliflower, zucchini, mushrooms and red bell peppers -- tossed in olive oil, salt and pepper, for 25 minutes in a 425 degree oven. I piled the gorgeous veggie melody over a bowl of nutty quinoa and finished it with a dollop of Greek yogurt.

I recommend trying this at home!

Home

I'm home in Nashville after spending a few days in Atlanta with my lovely friend, Kara.
I don't want to give away too much about our trip because we plan on co-blogging about the details of our fabulous, foodie adventure very soon. Until then, I thought I would catch you up on the happenings of my life inside and outside of the kitchen.

A lot of major decisions have been made since the last time I was here almost three months ago (!!!).

A visit home to Santa Cruz in August helped to confirm in my mind what my heart has been telling me ever since my dad has been sick -- it's time to go home.

I don't feel the need to explain why I am leaving Nashville, however, I do feel the need to explain why leaving is going to be so hard...

I'm going miss my house. It is more than a house, it is my home. It is warm and charming and full of character. The fire engine red paint on the bathroom walls and the washer and dryer in the kitchen are a few of my favorites on a long list of fantastic funkiness.

I'm going to miss the city skyline. I see it everyday and it reminds me that there is a great big world out there just waiting for me to explore it. There is so much that I am going to miss about Nashville, but nothing I am going to miss more than my friends. I have met some truly marvelous people. People whom I can't imagine getting through these past few months without. People whom I am going to make sign an "I promise to visit you in California" contract before we say goodbye.

I'm going to miss Monday Night Supper Club. Two of which have passed during my absence from here.

'Food-on-a-stick' claimed August's theme, hosted by Leslee and John. I wanted to take advantage of summer's bounty and use tomatoes and basil. Aiming to make something less predictable than Caprese salad on a stick, I used mozzarella stuffed ravioli -- boiled then lightly fried in butter to add texture, and crunchy, garlicy homemade croutons. I alternated the ravioli and croutons on a wooden skewer with plump cherry tomatoes and sweet basil and drizzled with them olive oil and balsamic vinegar. Supper clubbers said they tasted like Italy on a stick. 

In honor of Rosh Hashana and her husband's heritage, Kara -- and Amos via Skype, hosted 'Jewish Food' in September. Kara's braised brisket and homemade Challah bread paired perfectly with my Holishkes (stuffed cabbage rolls). Mike's potato latkes were surperb -- crisp on the outside, moist and soft in the center. I had one with sour cream and a second with apple sauce.

It was quite a feast, delicious and educational as we all learned and shared the history behind our respective dishes. The conversation was flowing along with the wine. Before long we had nicknamed the evening "Monday Night Supper Club Presents: World Religion".

I didn't realize it at the time, but that was my last supper club. I hope the party goes on without me. :( 

Today is...

...this album on repeat. Thanks to a new friend for swooning over his presence while he dined at my place of work and to an old friend for sharing his music with me.

Today is feeling blue and yucky and almost canceling our supper club. The same supper club that I created and was so enthusiastic about sharing with you in my last post -- by the way, the fried chicken was fantastic!

Today is pulling it together and showing up at "Monday Night Supper Club Presents: Italian Night". Rum cake in one hand and a Pyrex exploding with pipping hot, mozzarella stuffed, sausage meatballs covered in pesto-y tomato sauce in the other.

Today is donning a huge fake smile.

Today is that fake smile becoming very real as I absorbed joy oozing from my friends while we enjoyed amazing food and fellowship at the same supper club I almost canceled on.

Today is looking forward to tomorrow :)

As promised

First of all.

Hi.

I haven't been here in quite a while. I've been very busy working, enrolling in culinary school (YAY!!!), and starting a supper club. I know, poor me, right? Culinary school and supper clubs do not sound like much of a burden, but to be honest I am a feeling a little anxious. Work is demanding and jumping through out-of-state-enrollment hoops is challenging. But really, it's the fried chicken I am serving for dinner tomorrow night that is interrupting my beauty sleep.

I have had the honor of meeting some pretty stove savvy folks and I am thrilled they are going to humor me by joining my supper club. I have offered to host our first dinner together. As hostess, I am responsible for coming up with a culinary theme as well as providing the main dish. Considering I just moved to Tennessee,  I chose 'The South' as inspiration for our menu. And what is more southern than fried chicken?! After announcing the theme and my entree to the crew, I fear my decision may have been a little too ambitious. Besides a few egg rolls this one time -- which I can't entirely take sole credit for, I have yet to add deep-frying to my repertoire.

Between consulting with Chef John, researching recipes, and watching countless Youtube videos on proper techniques for frying chicken, I think I have finally come up with a game plan for tomorrow. As I write this, six fryer birds are resting in buttermilk in my fridge and a gallon of peanut oil is waiting patiently on my counter top. My own spice blend has been concocted and is ready to moderately coat each piece of chicken under a healthy dredge in all-purpose flour-- this prevents the paprika from burning in the hot oil (thanks Alton Brown).
I am hoping to get some sleep tonight...

 ...Dara called the other day wondering if I have been cooking lately, and if so, why I hadn't been sharing it here on my blog.  Of course I have been cooking. I cook every single day. Whether it be breakfast before a long brunch shift at work or a simple, quiet meal in the evening just for myself. I don't often think of sharing it here because I figure it's kind of silly. Then she told me that she looks forward to my posts and feels connected with me through reading about my adventures in living and cooking in my new city. I guess I didn't realize that this blog means something to them too. So, for Dara, and the rest of my friends and family who actually read this, I promise to keep you 'posted' more often. :)

Tonight, keeping in mind that tomorrow night's menu is featuring calorie laden Southern Fried Chicken, I wanted to keep it light. I did what I normally do when cooking dinner for myself. I take inventory of my pantry and fridge and then swing by the Farmer's market to pick up a few fresh veggies to embellish my dish.

Quinoa, bread crumbs, parmesan (the ghetto kind in a plastic jar with the bright green lid), and red chili flakes graced a shelf in my pantry. At the market, I picked up some yellow summer squash and Swiss chard. It being the middle of June in the middle of Tennessee, my options for fresh produce were fairly limited-- at least compared to my Santa Cruz, California standards. My veggie depression passed though, and I created this lovely meal.

Quinoa and Swiss Chard Stuffed Summer Squash with Parmesan Bread Crumbs

My original recipe.

Ingredients

• 3 large yellow summer squash
• 3 cloves garlic
• 1 medium white onion
• 3 tablespoons olive oil
• 1/2 bunch Swiss Chard
• 1 1/2 cups cooked quinoa
• 1 cup bread crumbs
• 1/2 cup Parmesan cheese divided
• salt, pepper and red chili flakes to taste

Directions

• Cut squash in half lengthwise and scrape out seeds and pulp from each squash half, leaving a large cavity for stuffing. Set seeds and pulp aside.
• Brush each squash half with olive oil and bake at 350º F for 15 minutes to soften. 
• Warm 2 Tbsp. oil in a large skillet over medium-high heat. 
• Add onions and garlic, cook, stirring often, until softened, about 3 minutes. 
• Add the remaining squash and chopped Swiss Chard to the mixture. 
• Saute until the chard is wilted, 3-5 minutes. 
• Season with salt, pepper and red chili flakes.  
• Remove from heat and add 1 1/2 cups cooked quinoa and 1/4 cup Parmesan cheese.
• Remove squash from oven let cool enough to handle. 
• Heat oven to 400°F. Place equal amounts of filling in each squash half, piling it high in center. Mix bread crumbs with Parmesan, then sprinkle mixture over squash and drizzle with 1 Tbsp. olive oil. Bake until golden brown on top, about 15 minutes.

Serves 3 as an entree or 6 as a side dish.

P.S. Wish me luck with the fried chicken!!!

LOVE

Our daily bread

It's quiet around here. Things are in their place and there is a loaf of honey-wheat bread in the oven. It's beginning to feel like home. The dogs are napping on the couch and I am wondering what I am going to do with an entire loaf of honey-wheat bread...

 

 

...Just as I did, I'm sure it will find a lovely home. 

Honey-Wheat Bread

recipe adapted from Tammy's Recipes

Ingredients: 

1 cup warm water (110-115 degrees F)
1 tablespoon milk
2 tablespoons oil
3 tablespoons honey
2 tablespoons brown sugar
1 teaspoon salt
1 1/2 cups all-purpose flour (see additional notes for a 100% whole wheat version)
1 1/2 cups whole wheat flour
2 teaspoons instant active dry yeast (active dry yeast will work also; get more info on active vs. instant active dry yeast here!)

Directions: 

1. *Combine first 6 ingredients in a large mixing bowl; stir.

2. Add flours and yeast, and knead until dough is smooth and elastic, about 10-15 minutes. Place dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 40 minutes.

3. Punch dough down; knead for a few minutes until smooth and then form into a loaf. Place in greased loaf pan and cover. [more info on loaf pan sizes] Let rise in a warm place until almost doubled in size, about 30 minutes.

4. Bake at 350 degrees for 30-35 minutes. If loaf starts browning too soon, lightly lay a piece of foil on top of the loaf to prevent too much darkening.

5. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm! (Easier-slicing tips here!) Leftover bread can be stored in an airtight bag or frozen until needed.

I can cook for them

My dad has been in a coma for twenty-three days due to complications from undergoing surgery to remove a tumor from his brain. While we are not about to give up hope, it is becoming very clear that his road to recovery is going to be a long one. Together, with my family's advice, I have decided not to rush home. At least not right away. That may sound a bit strange to some - my family is in crisis and I am not running to their aid? It's very complicated... but rest assured, despite the miles between us, we are closer now than ever. And not a moment passes that my heart is not connected to theirs.


Speaking of feeling connected... My friends here in Nashville have been incredible! People that I've met less than ten weeks ago are becoming like family. I have nuzzled my way into a cozy nook warmed with their support and acceptance. While it was tough at first, I feel I have made it through 'initiation week' and I am officially part of the crew. 

Lorie Jo, a.k.a. LJ, came over last week to help me unpack. Yes, I moved... again (long story). When she offered to spend her only day off helping me hang chandeliers and organize closets, I didn't know how I could possibly repay her. Then I remembered... I can cook.

I can cook for Monica and Ryan, though I'm not sure there is enough food in the United States that I could make for them to express my gratitude for their abundant support. I can cook for Lindsay Lawler, whose name is on a star along my Hollywood Boulevard walk of friends. And, thanks to the United States Postal Service, I can cook for my family.

 

Somewhere between moving and digesting the severity of my dad's condition, something important slipped by me: my aunt Shelly's birthday. Shelly is my dad's sister, two years his junior. For as long as I can remember, Shelly has offered immeasurable amounts of support to me and my family. I know my dad is as grateful as I am for her strength.

Belated Birthday Biscotti with Pistachios and Dried Cherries

Recipe adapted from Bon Appetit, The Italy Issue

Ingredients

• 1 3/4 cups unbleached all-purpose flour
• 1 cup sugar
• 1/2 cup old-fashioned oats
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 2 large eggs
• 3 Tbsp. vegetable oil
• 1 Tbsp. orange zest
• 2 tsp. lemon zest
• 1 1/2 tsp. vanilla extract
• 1/2 tsp. almond extract
• 1 cup dried cherries
• 1 cup unsalted, shelled pistachios

Preparation

• Preheat oven to 350°. Line a large rimmed baking sheet with parchment paper. Combine first six  ingredients in the bowl of a stand mixer fitted with a paddle. Blend on low speed for 30 seconds. Meanwhile, in a separate bowl, whisk together eggs and next five ingredients. Add egg mixture to flour mixture; beat on low speed until combined, about 1 1/2 minutes. Fold in cherries and pistachios.

• Transfer dough to a lightly floured surface; divide in half. Using floured hands, shape each dough half into a 16" long log. Brush off excess flour; transfer logs to prepared sheet, spaced 5" apart. Flatten each log into a 2" wide strip. Bake, rotating sheet halfway through, until browned and set, about 30 minutes. Transfer to a rack; let cool for 15 minutes. Reduce oven to 250° and arrange 1 rack in top third of oven and 1 rack in bottom third.
  
  
• Line a second baking sheet with parchment paper. Transfer biscotti to a work surface. Using a serrated knife, cut each strip diagonally into 2/3"-thick slices. Arrange slices, cut side down, on baking sheets.
  
  
• Bake biscotti, rotating baking sheets halfway through, until crisp, about 40 minutes. Transfer baking sheets to racks; let cool. DO AHEAD Can be made 3 days ahead. Store in an airtight container at room temperature.