Palmabella's Passions

I love to bake anytime of the year, but especially at Christmas! I kicked off this year's kitchen marathon with 30 mini-loaves.

Cranberry Orange Bread with Grand Marnier Glaze

1 1/2 c. unsalted butter
1 1/2 c. sugar
4 eggs
1 c. orange juice
1 cup sour cream
2 T. orange zest
2 t. vanilla
4 c. flour
1 T. baking powder
1/2 t. salt
1 1/2 c. dried cranberries

Glaze: 2 c. powdered sugar and 7-8 T. Grand Marnier

Preheat over to 330 degrees. Butter 2 6 cup loaf pans, or 6 mini-loaf pans.
Cream butter and sugar for 3 min. on medium speed of mixer. Add eggs one at a time. Add orange juice, sour cream, orange zest and vanilla until blended.
In a separate bowl, whisk together flour, baking powder and salt. Add flour mixture and cranberries to wet mixture. Do not over-mix. Pour batter into prepared pans. Bake 60 min. for mini-loaves, 70 min. for large pans.

In a small bowl, whisk powdered sugar and Grand Marnier. Glaze should have consistency of maple or corn syrup. Thin with more Grand Marnier if necessary. Let breads cool 10 min. Poke top with skewer and pour glaze over.

*For Cherry-Almond Bread, substitute 1 c. milk for orange juice, omit orange zest, and substitute 2 t. of almond extract for vanilla.
Use 1 1/2 c. halved dried cherries and 1 c. chopped almonds. Use Amaretto instead of Grand Marnier.

Next I made two batches of shortbread. This year I dipped the corners in chocolate and toffee chips.

Old Fashioned Scotch Shortbread

1 pound (4 sticks) butter
3 cups flour
1 cup sugar
1 cup Rice flour (found in Asian section of any market)

Cream butter and sugar. Stir together 2 kinds of flour and add half at a time. Form six balls of dough and spread in a jelly roll pan. Flatten evenly with hands. Prick all over with fork. Run tines of fork across dough in both directions (creating pattern on top). Bake at 350 for 30 minutes. While still warm (after about 10 min.), cut into 1x2 inch rectangles.

"World's Best Cookies" really ARE! Brad has always been a chocolate chip fan, but these are definitely MY favorite and at least tied for first place with him!

World's Best Cookies

1 cup butter
1 cup sugar
1 cup brown sugar, packed
1 egg
1 cup oil
1 t. vanilla
3 1/2 c. flour
1 t. baking soda
1 t. salt
1 c. crushed Rice Krispies or Corn Flakes
1 cup oats
1 c. coconut
1 package Heath toffee chips

Cream butter and both sugars. Add egg, oil and vanilla. Add remaining ingredients. Spoon onto ungreased cookie sheet. Flatten with a fork. Bake at 325 for 11-12 min.
Makes six dozen.

I made three kinds of candy this year. First was Peppermint Bark:

Next I made Microwave Caramels with seasalt! They are so delicious and EASY!
Here is the recipe:

http://www.countryhome.com/food/giftsfromkitchen_ss2.html

Finally, I made two batches of my annual toffee. It would not be Christmas without this stuff around! I have been making this for at least 30 years!

Toffee

1 cup butter
1 cup sugar
1 1/3 cup blanched almonds

Toffee is easy to make, but you must be prepared to STIR for a long time (at least 25 minutes)!

Here is a step-by-step of the process:

Melt all three ingredients in a skillet over med. high heat.

As you keep stirring, it will eventually thicken, and turn a lovely caramel color. The almonds will begin to pop. That is time to remove from heat.

Pour the mixture quickly onto an ungreased cookie sheet, and press it down flat with a spatula, spreading it as far as possible.

Sprinkle a package (12 oz.) of chocolate chips over it.

Spread the chocolate quickly. Toffee is still spreading farther in pan.

Quickly sprinkle with sliced almonds.

Chill several hours or overnight. Then break into small pieces. Keeps well for months in the refrigerator.

I dislike chocolate. Call me crazy, call me lucky, but I am a caramel or vanilla or lemon girl! However, I do live with a chocoholic, and my friends Joy and Roxanne cannot get through a day without the dark stuff. I like making this cake for occasions because it isimpressive looking, and I won't be tempted to eat any!

Start by making the two ganache fillings, as they must sit at room temp for 12 hours
(make them the night before you want to make the cake).

White chocolate ganache filling:

In a sauce pan, heat 1/2 cup of heavy whipping cream over medium-high heat until it just begins boiling. Remove from heat and pour over 8 oz. of chopped white chocolate in a bowl. Whisk until smooth. Let sit for 12 hours at room temp. covered with plastic wrap.

Milk chocolate ganache filling:
Repeat process with 1/2 c. heavy whipping cream and 8 oz. chopped milk chocolate or chocolate chips.

Cake:

2 sticks plus 2 tablespoons unsalted butter, softened
1/2 c. plus 1 Tablespoon good quality cocoa
1/4 c. milk
2 1/4 c. sifted cake flour
3/4 t. baking soda
1/2 t. salt
1 3/4 c. sugar
2 t. vanilla
3 large eggs

Spray two rimmed cookie sheets with butter-flavored spray. Cut and place parchment paper with edges slightly longer on two sides. Spray again. Heat oven to 350.

1. Sift cocoa into medium bowl. Stir in 1/4 c. plus 2 T. boling water until smooth. Gradually whisk in milk. Set aside to cool.

2. Sift flour, baking soda and salt into a bowl. Set aside.

3. In mixer bowl, cream butter on low until fluffy. Gradually beat in sugar, scraping down sides of bowl. Add vanilla.

4. Add eggs, one at a time, beating after each addition. With mixer on low, gradually add alternating amounts of flour mixture, and cocoa mixture, starting and ending with flour. Divide batter evenly into two prepared pans. Level with offset spatula.
Bake at 350 until cake springs back when felt. 16-20 min.

Dark Chocolate ganache glaze:

16 oz. chopped dark chocolate
2 c. heavy whipping cream

Place chocolate in a metal mixing bowl. Bring cream to just boiling, remove from heat and pour over chocolate. Whisk until smooth. Place about 3/4 c. of chocolate mixture
into smaller bowl, cover with plastic wrap, and chill for 1 hour. Leave remaining ganache at room temp (uncovered).

Assembly:

Cut each cake (using ruler) into three even rectangles. (Mine were 4 3/4" wide.)
Alternate white chocolate and milk chocolate ganache between layers.

Trim any uneven edges, and brush away any crumbs.
When dark chocolate ganache in fridge is consistency of buttercream, "seal" cake in chilled dark chocolate ganache. This step is optional, but will give finished cake a more professional, smooth, glossy look. Frost with chilled ganache on all sides.

Using a soup ladle, "pour" room temp. ganache around cake edges first, then top, using spatula for a smooth shiny coat. There will be enough for two coats. Let dry about 20 min. between coats.

After first coat:

After second coat:

If you'd like to "decorate" at this point, you can add seasonal accents, or leave it plain. I used a little green fondant to make holly leaves, sprinkling them with green edible glitter, and added fresh currents. CAREFULLY, (as it is heavy), using a cake lifter, or two large metal spatulas, move to serving plate or tray (rectangular), and refrigerate.

TA DA!

In ANOTHER moment of insanity, I bought the train cake pan at Williams-Sonoma. I decided to launch it for my houseguests after Christmas. The recipe is a simple vanilla cake batter, and the pan does the rest. I made the cake (train cars) the night before, and kept them refigerated in tupperware over night. Now for the fun part...decorating the Christmas train.

I collected various candies as soon as I bought the pan, as well as "point and shoot" cans of frosting, licorice for the tracks, cookie Christmas trees, and a good supply of powdered sugar for "snow". Each car would be different, and it would give me something fun to do as my guests were making their way south from Fresno through holiday traffic on I-5!

Here are close-ups of the cars:

Everyone enjoyed the train as centerpiece on my kitchen table, but I had so many other desserts each night our guests were here, that we never ATE THE DAMN TRAIN!

Brad and had a silly conversation one night thinking of other themes for the cake pan:

A Slow Travel Train
Circus Train with animal crackers
International Train (flags from different countries)
Wine Train
Patriotic Train

It will probably be a while before I do this again.

As much as I love to bake cakes and desserts, I have never attempted making bread. I have been dying to try the no-knead recipe Chris posted on the Slow Talk Food Board. Today was the day! I made dough last night, let it rise until this morning at 10:00, sit until 12:00, and baked it in my new Le Creuset dutch oven! The kitchen smelled divine, and it tasted great! We each had a slice (mine slathered with butter), and then made a killer open-faced sandwich with soprasatta.

Here is my first EVER beautiful loaf:

Here are the some slices that show the texture. Try it yourself, or come visit to experience the TASTE!

Here is the RECIPE:

No-Knead Bread

3 cups all-purpose or bread flour, more for dusting (I used bread flour, and now I'm trying 1/3 whole wheat, 2/3 bread)

1/4 teaspoon instant yeast (I used Active Dry and it worked fine)

1 1/4 teaspoons salt (I followed the recommendations on the other message board and upped this to 1.5 teaspoons)

Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water (1.5 is enough with bread flour), and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.

Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. (Next time I'm using parchment paper--the dough sticks to the towel.) Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. (It's important to use a pan with a tight lid to keep the steam in. I used my 5.5 quart Le Creuset dutch oven. If you use this kind of pan, either remove the knob from the handle or wrap it in thick layers of foil to keep it from being damaged by this very hot oven.)

When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.

Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1 1/2-pound loaf.

Diva, here is my beautiful new Dutch oven I used to bake the bread:

It is diet time again! I am NOT really a carboholic. As Brad says, I only eat bread because it is a vehicle for fat: butter, cheese, mayo, whatever. But take away butter, and I would never eat bread again. Since I TRY not to clog my veins intentionally, I usually only have a piece of good bread if we go out to dinner, and then I HAVE to HAVE butter on it. I only buy bread when Brad is home to eat it, or it sits, and gets thrown out. Desserts, I can usually take or leave. I DO like ice cream, gelato, panna cotta, and anything caramel. I OCCASIONALLY enjoy a cookie, but am much more fond of cheese, meats, and salty snacks. I do love pasta in all forms, and they are off the menu for the next month! Ditto for potatoes, risotto and other carbs. I need a month of fruits, veggies, soup, fish, chicken, and magic muffins!

I first learned this recipe about 16 years ago when I was attending Weight Watcher's.
I won a bet that I could lose 25 pounds in three months (ANOTHER January diet...), and won a trip to Maui from my ex husband. I believe these muffins kept me on track.
They also helped me eat breakfast, a meal I almost always skip, having just coffee in the morning. One of these muffins keeps me full most of the day. We ended up buying a beachfront condo, I eventually gained back the weight, got a divorce, but I still have the condo, and the muffin recipe!

"Magic" Muffins (The basic recipe before substitutions)

5 c. flour
5 t. baking soda
2 t. salt
4 eggs, beaten
A 15 oz. box of Raisin Bran Flake cereal

*3 c. sugar
*1 quart buttermilk
*1 c. oil

Mix all ingredients in a LARGE mixing bowl. Bake at 400 for 20 minutes.
Batter keeps in fridg for up to 6 weeks.
Makes 4 dozen

* For "Magic Diet Version"

Substitute honey for sugar
Reduce buttermilk by 3/4 c.
Substitute 1 1/2 c. applesauce (no sugar added) for oil

The recipe makes a LOT of batter!

I froze 3 dozen muffins, and gave some away.

Kim, one of the Moderators on Slow Travel, gave me the "scoop" on calorie and Weight Watcher's counts:

Kim says:
"With the weight watcher subsitutions you're at 140 calories and 3 points but that's with sugar instead of honey (the caloric content is negligable so it's a taste issue, though honey does add a bit of fiber).

With the honey, you raise the calories to 155 but it's still 3 points on Flex.

Now, I did it with the oil instead of the applesauce and kept the honey and you get 192 calories = 4 points.

Lastly, and how I'd love for you to try it would be with honey (for moisture and fiber), 1/2 cup oil (b/c everything needs a bit of fat) and 3/4C applesauce - it comes out to 174 calories, still 3 points though and 15% fat.

Oh and this assumes unsweetened applesauce. Also, use canola oil instead of vegie oil. How's that?
Kim"

Thanks, Kim!

There is nothing magical about these muffins, in fact, I really don't even LIKE muffins. The last time I ate one was in May, 2006, when I was bored out of my mind at a conference. A Starbucks low-fat muffin is 360 calories. A blueberry muffin is 400 calories. These make me full, have fiber and fruit, and are only 155 calories. And I DO LIKE THESE!

MAGIC would be sticking to it long enough to knock off 20 pounds!

The most wonderful new place opened close to my neighborhood! I have been waiting for a year, and it is worth the wait! Though I live in an affluent community, there is nowhere to get decent Italian products! There are lots of Jewish deli places, but no Italian products outside of the chain grocery stores. There is a "designer cheese shop" on El Paseo, our version of "Rodeo Drive". On my last trip there, I bought a pound and a half of cheese, signed the credit card while chatting, and found out on the way to the car, I had just spent $76.00 for two pieces of cheese. I have NOT been back!

Our new Palm Desert treasure is a brand new Bristol Farms!!! (Those of you in LA, San Francisco or Orange County already know how exciting this is)!

http://www.bristolfarms.com/home.html

On my first visit, this week, I spent an hour just walking around the store with my camera. I was AFRAID to get a shopping cart, as this is a potentially DANGEROUS place for my diet! They have a "bar" for EVERYTHING!

Coffee Bar
Juice Bar
Sushi Bar
Panini Bar
Gelato Bar (be still my heart!)
Soup bar (8 kinds)
Chocolate Bar (they are dipping fruits and making confections in front of you)

There is a fabulous floral section (like an upscale florist, with an unbelievable selection of plants, flowers, topiaries, gifts)

There is a cafe.

There is a meat carving station (you can eat there, or buy by the pound and take it home). I thought I was back at a porchetta stand in Italy!

The butcher shop is wonderful.
The deli is spectacular.
The fish selection is amazing.
The produce is beautiful.
The housewares/cards/kitchen gadgets is perfect!
The wine ROOM will knock Brad's socks off. There were SHELVES just from Piemonte!
Did I mention the bakery?
But my FAVORITE is the CHEESE. Oh my goodness!

This section was just for CHEDDAR!

Here is the Parmesano:

Here is the Italian cheese section. Stuff I haven't ever seen or heard of!

These are cheeses from France and all things blue!

Tomorrow I'll show you more...

I only bought a few items on my first scouting trip. I was trying to behave. We are going back this weekend to show Brad the store. My fist BF dinner was grilled lamb kebobs, a big green salad and risotto made with that pot of soup I'm getting pretty sick of!

Since cheese is a diet NONO right now, let's see the healthy stuff! The produce area of the store was also wonderful!

The Heirloom Tomatoes were "pretty as a picture"!

The artichokes were HUGE!

The strawberries were perfect!

This is a BAD BLOG! Now I am starving. Am I craving a nice big healthy salad?
No! I was thinking more about the PIZZA BAR!

Tomorrow, I'll show you the bakery, deli, and wine!

To all of you who have sent me encouraging messages about sticking to my diet, thanks, but I don't deserve them! I was so good the first week. I was even relatively good the second week (post first visit to Bristol Farms). I was SO BAD over the weekend! Where are the gremlins? I need several sad face ones here. I GAINED weight. I'm back on muffins, yogurt, and soup today through Thursday, then Vegas!

Today's photos are of the BF bakery. HOWEVER my dangerous place, as predicted, was the cheese! Brad and I sampled 4 kinds with salami on our Saturday night "picnic dinner"! I did abstain from wine (for all the good it did me!).

Back to the bakery: Here are SOME of the breads:

The cakes were fun (AND EXPENSIVE):

Here were three of my favorites: The Aquarium

The Black and white daisies (chocolate):

And the elegant white chocolate torta!

Of course there are the usual cookies and pasteries.

There are fresh hot cinnamon rolls, lots of bagels, and a "Cupcake Bar".

If you read the "Six weird things about me", you know chocolate doesn't do it for me. I think many of you would enjoy the Chocolate Bar, where they are pouring, rolling, dipping, and making chocolate confections while you watch. (I found the lobster tank MUCH more entertaining).

Finally, if you just want to smell the chocolate, this huge fountain as you enter the store, does a good job of spreading the aroma around the immediate area. See the big open bakery area through the plexiglass?

The most delicious item I sampled over the "diet killing weekend" was a cherry flavoured BRIE!

OK, so I've been a little over zealous with the Bristol Farms thing! I promise this will be my LAST blog on this new store (but I took so many photos)!

Here are the last dribs and drabs. Brad teases me often about my dislike of olives. He swears I cannot be Italian if I do not eat olives (I do love good olive OIL).
Here is the Olive Bar at BF:

Along with a "Teriyaki Bar" and a large Sushi Bar, there is a "Seafood Salad Bar".
I think I will sample that shrimp-mango salad on the end for guests in February.

I have completely avoided the gelato! It is nowhere near as appealing as an Italian gelato selection, but it's all we have in the desert! It has been too cold to even consider, but spring weather is coming...

I loved looking at their little stuffed wedges of brie. Good idea to make yourself for a pretty appetizer. Here are some stuffed with salmon or tomato/basil. I'm thinking apricot, fig, berries...or maybe that jar of walnut-sage pesto!

Brad was happy with the wine selection. This photo show about half of the selections.

OK, that's IT for the Bristol Farms tour! On to life, Italy, travel, and Palma's quirky ideas!

On Friday, February 2, we will be joining a large group of Slow Travellers for a wine and food GTG in Paso Robles, California! Twelve of us will be sharing a rental house, http://www.cottageatcapitolhill.com/, where large group meals will take place. Brad and I will be staying at the house with Shannon, Colleen, Marcia and David, Beth, Marta and George!

Friday night kicks off the weekend with a pizza dinner, and meeting old and new friends.

Saturday's wine tasting agenda is as follows:

11:30 AM Wild Horse Winery
12:45 PM Castoro Cellars, Templeton. Shannon will be serving up cheese, pate and bread at this stop.
2:15 PM This is where the group will split up! There are four wineries to choose from.
4:00 PM Back to the house for the party.

I am going to hit the shops in Cambria in the morning ( and a BEAD store). I will meet the group (and see how much fun they are having) at Castoro Cellars. Well, I might need a snack! Then I'm back in downtown Paso to check out the Olive Oil shop and cheese store, and maybe a nap. I'm guessing Brad will need one before the party!

I'm bringing crab lasagna for Saturday night's dinner. We made two big pans last weekend, and they are waiting in the freezer!

Crab Filling:

1 lb. fresh crab, cleaned
1 c. ricotta
1 egg
3 chopped green onions
1 T. butter
7 oz. gruyere cheese, grated
zest of one lemon
salt and pepper

Sauté green onions in butter for 2 min.
Combine with crab and other ingredients in a bowl.

Bechamel sauce:

6 T. Butter
6 T. flour
4 c. milk
salt and pepper to taste

In med. saucepan, over med. heat, melt butter and flour, cooking for 2 min.
Whisk in milk. Cook, stirring until thick and boiling. Set aside.

Makes one 9x13 pan or 7-8 individual ramekins

Layer:
Béchamel sauce
Sheet of fresh pasta
Crab filling
Parmesan cheese
Repeat

Depending on pasta. If you use homemade pasta that is very thin, you will have 4-5 layers. If using purchased semolina pasta sheets, it will be 3-4 layers.
On very top, end with pasta, béchamel, parmesan, and pine nuts.

Bake at 350 for 30 minutes. Can be made the day before and refrigerate until baking.

This is a quick, easy recipe from Biba Gaggiano's cookbook, "Trattoria Cooking".
The recipe is called Bucatini all Amatriciana Bianca, but I used a pasta shape that I had called, "cellentani".

1/4 c. olive oil
2 T. unsalted butter
1/4 lb. thickly chopped pancetta
pinch of dried red pepper flakes
salt to taste
2 T. chopped fresh parsley
1/4 c. grated pecorino romano cheese
1 lb. pasta (I used above amounts for 1/2 lb of pasta)

Heat oil and butter in a large skillet over medium heat. When butter foams, add pancetta and red pepper. Cook 2-3 min. until pancetta is golden. Boil pasta until al dente. Reserve 1/2 cup of pasta water when draining pasta. Add pasta to the skillet. Stir in reserved pasta water, parsley, and cheese. Mix over low heat until pasta is coated. Serve hot with more cheese if desired. YUM!

Sometimes you just feel like something goopy, cheesey and comforting! Well, I do, anyway! This recipe comes out about once a year for a night like that. Brad loves it too!

White Chicken Enchiladas:

One pint low-fat cottage cheese
One pint low-fat sour cream (Light)
1 can Ortega chopped green chilies, drained
1 pkg. (10) flour tortillas (Low-fat or whole wheat)
4 cooked and diced chicken breasts
2 c. grated cheese: mixture of jack and cheddar
Additional cup of grated cheddar for top

Mix the cottage cheese, sour cream and chilies together. Spoon a little of this "sauce" in bottom of a 9x13 pyrex baking dish. In each tortilla, spoon a heaping spoon of cottage cheese mixture, some chicken, some cheese, and roll up into an enchilada. Top with remaining sauce, and additional cheddar cheese. Bake at 350 for 30-35 min.

They are filling. Serving size is ONE ENCHILADA. Serve with a crisp salad.

On Saturday, we ran a few early morning errands, and by 10:30 we were off to Los Angeles. Our first stop was a bead shop, where I purchased beads for three new pieces of jewelry: some red coral to mix with my black coral beads, three strands of beautiful yellow citron stones, and some peachy polished nuggets. 30 minutes in and out! We arrived at Dennee's lovely home by 1:50. She and Ubaldo had prepared some delicious appetizers and a chilled bottle of prosecco we shared on the patio. We had a brief, but fun visit before heading to the Slow Travel GTG at Mozza, 5 minutes away.

We spent two hours with "old friends" Marcia and David, Juday and Bill, and Carole. Today we also met new friends, Roy (Carole's husband), and Robert and Peg. Though we were at two tables, we were able to connect with everyone.

We started with wine and some shared Tuscan bean bruschetta. I enjoyed a Tokai, while Brad had Dolcetto. After much deliberation over choices, and anticipation, it was finally "Pizza Time"! Here is my "Bianco" with fontina, smoked pecorino and crisp sage! Check out Nancy Silverton's thin bottom crust with a terrific high edge too!

The pizzas we had included Brad's fennel sausage with carmelized red onion and panna, Carole's fungi misti, fontina, taleggio and thyme, Marcia's goat cheese, arugula and bacon, Robert's Margherita with mozzarella di bufala, (rumor has it he ate TWO pizzas after running 12 miles that morning), and a couple of duplicates.

Dessert consisted mostly of gelato (David tried the meyer lemon gelato pie), and biscotti. I had caramel gelato, sitting on a pizelle with a drizzle of caramel sauce and very salty peanuts on top. It Tasted like a sea salt caramel! What a lovely break from a week of dieting! (I SO deserved it after a horrible visit to the dentist yesterday!)

Here are the food photos of the pizzas and dessert:

Here are photos of the pizza.

Artichoke-Gruyere Chicken (for two)

Preheat oven to 350
Dip two boneless, skinless chicken breasts in egg, then lightly flour.
Brown them in 2 T butter and 1 T olive oil for about 6-7 minutes per side.
Remove from skillet and place in an oven-proof baking dish.
Add to skillet:
1 can artichoke hearts (packed in water), chopped
1/4 c. chicken broth
1/4 c. cream
salt and pepper
Cook for 5-6 minutes to reduce liquid
Pour over chicken breasts.
Top each breast with 1/4 c. grated gruyere, and bake for 15 minutes until cheese is melted.

It was Wednesday, and Brad would be home for dinner. The nights he's not here, I typically eat "diet food", a salad, or leftovers. I am finished with clients at 7:00, so I wanted to do something delicious, but simple and quick. I bought fresh pork chops that morning. Hmmm, looked like either asparagas or a salad for a veggie, but I was sort of tired of salad.

After a look in the pantry, and fridge, here's what I came up with:

Pork chops with gorgonzola sauce (Silver Spoon cookbook)
Sauteed apples with wine
Grilled asparagas

Pork with Gorgonzola

Saute trimmed pork chops in 2 T butter 5- 6 minutes per side (depending on thickness) adding black pepper
Remove chops from skillet
Add 5 T. white wine to pan and reduce
Add three oz. gorgonzola to reduced wine, and stir until melted.
Pour sauce over pork chops

Saturday we had an enjoyable dinner at a La Quinta hotspot called Amore' Ristorante Italiano.

http://www.amore-dining.com/

We dined with Carole and Roy from Laguna Beach, and their friends, Barbara and Gary.
The couples were in town for the Pacific Life Tennis tournament (and shopping for the girls!)

The restaurant is an a contemporary building with underlit glass entry, rounded walls of windows, a nice bar area, and a patio. We ate outside on thr terrace, and it was a pleasant 80 degrees most of the evening.

For my starter, I had a delicious crab-endive salad garnished with raspberries.

Brad's pasta carbonara was disappointing. Too much cream, little pancetta, and no eggy taste! Other starters included Carole's Heirloom tomato salad, and a couple of Caesar salads.

Entrees were varied. Check out photos of my delicious "Veal Porcini" with prosciutto and smoked mozzarella. (what diet?) Brad had Veal Picatta, and the ladies enjoyed an attractice John Dory. Love those round "slanted toward you" plates!

Wine flowed, and nobody even considered dessert! I had a delicious cappucino!
Gary looks like he enjoyed the vino!

Here are photos of the food..

Sunday night we visited the home of our friends, Jan and Les. They travelled to Italy with us in 2005 for three weeks, and we are planning another trip together in 2008. Their longtime friends, Ann and Gary, are in town for the week, so we all got together for dinner.

We started with wine and appetizers at Jan's. Look at this gorgeous platter. Jan and I were a BAD influence on each other at those ceramics shops in Tuscany, Vietri, Ravello and Positano!

We went to dinner at another popular La Quinta Restaurant, Arnold Palmers. Yes, Arnie has a home close by, and there is even a putting green off the patio, where you can practice while waiting for dinner!

http://www.arnoldpalmers.net/

The food is comfort food with a flair! There is a whole section on the menu of "Arnie's Favorites" like Mac and cheese (with lobster), lots of blue cheese dishes, and the most amazing homemade crinkle potato chips with blue cheese dip you ever tasted.

We chose lighter/healthier alternatives. The group was pleased with crab bisque with a pitcher of "add your own Sherry", grilled salmon, lamb chops, beef tournados with shrimp, a pork chop with applesauce, and beef medalions with blue cheese.

Here is Brad with Ann and Jan:

Here I am with Gary and Les:

I was dressed in green for my 7 a.m. haircut appointment! After morning errands, Brad will grill the corned beef I boiled last night, marinated in BBQ sauce, and wrapped in foil. It makes a tasty crust, chars off any remaining fat, and is delicious for sandwiches on fresh rye bread!

My table has been set for two weeks! I looking forward to taking out the Easter stuff tomorrow! I am feeling quite LUCKY, so maybe we'll visit the casino later!

Here is a "light" St. Pat's dessert:

8 oz. "light" cream cheese
1/2 c. powdered sugar (or Splenda)
7 oz. low-fat lime yogurt
zest from one lime
8 oz. Cool Whip

Whip ingredients together and pour into a graham cracker crust, or dessert bowls.
Chill. Makes 6 servings.

Today is my monthly bookclub luncheon. I am bringing dessert. I haven't baked anything for a month, during the pseudo-diet. Our book this month was "Beach Music", by Pat Conroy. I really enjoyed the family saga, which takes place in South Carolina, and Rome. I decided to make a "Southern Cake", so I whipped out my dusty copy of Paula Deen's, "The Lady & Sons Too", and found:

Sour Cream Caramel Cake

1 c. butter
3 c. sugar
6 eggs
2 3/4 c. flour
1 t. salt
1/4 t. baking soda
1 c. sour cream
1 Tbl. vanilla

Preheat oven to 350. Grease and flour 3 9" round cake pans (or one 9x13).
Cream butter and sugar. Add eggs, one at a time, beating after each addition.
Sift together flour, salt and baking soda. Alternately add flour mixture and sour cream to the batter. Stir in vanilla. Pour batter into prepared pans and bake for 25-35 min. (I baked mine for 30.) Bake 45 min. if using rectangular pan. Let cool in pans for 15 min., then turn on to racks to cool completely.

Easy Caramel Icing

2 c. packed brown sugar
1 c. butter
1/2 c. evaporated milk
1/2 t. vanilla 4 c. powdered sugar

In a large, heavy saucepan, combine butter, brown sugar, and milk.
Cook over low heat until butter melts. Increase heat to medium, and cook for two more minutes, stirring constantly. Remove from heat. Stir in vanilla. Whisk in powdered sugar, a cup at a time until smooth. Let cool slightly before frosting cooled cake.

I may bring home a piece for Brad, but THIS CAKE would not be safe at my house!

I tried this recipe from the March, 2007 Italia magazine.

Dough:

2 t. dried yeast
350 ml water (Approx 11 oz.)
2 1/4 c. flour (500 g.)
1 1/2 t. salt
3 T. olive oil

Filling:
8 oz. Gorgonzola cheese (I used Cambazola)
8 oz. Mozzarella cheese
10 fresh basil leaves

Top:
1/2 sea salt
3 sprigs fresh rosemary
1-2 T. olive oil

Sprinkle yeast into 250 ml. (approx a cup) of water, leave for 5 minutes. Stir to dissolve. Mix flour and salt together in a large bowl, making a well in the center. Pour in the yeasted water and the oil. Mix. Add remaining water 3 T. at a time if needed. Dough will be sticky.

Turn dough onto floured surface. Knead until smooth (about 10 min.). Put dough into an oiled bowl, and cover with a cloth. Let rise until doubled (1 1/2 hr).

Punch down dough and divide in half. Form each half into a ball by pressing down on it with your hands while rotating it into an even round shape. (5 minutes). Let rest for 10 minutes.

Roll one ball into a 10 inch circle and place on an oiled baking sheet of pizza pan. Top with cheeses and basil leaves. Roll out second ball of dough, and cover pizza, sealing the edges. Cover with a towel and let rise again for 30 minutes.

Using fingers (I used end of a wooden spoon), form "dimples" all over top. Sprinkle with the coarse salt, and spread olive oil over top. Put a piece of rosemary in each dimple. Bake in preheated oven (425) for 30 min. until golden.

This is a keeper, although I would cook it 5 minutes less! I will also try other fillings and sage leaves instead of basil.

I am SO far behind on this blog, and have much to share, but had a very busy week. Though it is now four days later, I will blog about last weekend.
On Friday, my friend, Jan, and I went to a bead show in Ontario, CA. We spent several hours browsing, choosing, and buying our new bead treasures. We both need more jewelry like an additional 20 pounds, however, we continue to amuse ourselves by making endless necklaces, bracelets, earrings to match every outfit in our bulging closets. Sometimes we work in reverse. We make a piece of jewelry, and then must find an outfit to match it!

After a happy shopping day (no bead show photos), I came home to prepare dinner for Good Friday. My childhood Catholic upbringing does not allow me to survive the guilt I would have if I ate meat on this day. Even though the Pope let us off the hook from the childhood Friday fish night (or Mac and Cheese if we were lucky), YEARS ago, I am a creature of habit.

I made this recipe from March '07 Bon Appetit:

Pan-Seared Scallops in Lemon Cream Sauce:

I reduced the recipe to these amounts for two:

zest from 1 lemon (or curled, long piece of rind)
2 chopped shallots
3/4 c. white wine
1 clove crushed garlic (I used minced)
1 c. whipping cream
1/2 t. tumeric
1 lb. sea scallops
1 T. butter
1 T. olive oil
juice from 1 lemon

Combine wine, lemon zest, shallots, garlic in small saucepan. Boil and reduce to 1/2 c. (about 15 min.). Add cream and tumeric, and boil until mixture thickens, and is reduced to about 3/4 c. (13 min.). Strain mixture, remove solids. Add
juice from 1 lemon, salt and pepper to sauce. Meanwhile saute scallops in butter and olive oil, 2-3 min. per side. Pour a pool of sauce on plate, and arrange scallops on top. Drizzle with remaining sauce.

We had these with fingerling potatoes and a green salad.

For dinner, we had the delicious pasta with shrimp, gruyere sauce and veggies from Jerry's Blog. I substituted leftover asparagas and grated zucchini for the peas in his recipe. It was quite a hit! Jerry and I must have the same taste in food, as we seem to like all the same recipes, and continue to share each others' "keepers".

Hot Crab Dip: (I doubled this)

8 oz. cream cheese, softened
1 can crab
2 green onions, chopped
1 c. grated sharp cheddar
1/4 c. grated Romano cheese
enough mayo to blend (1/2 c.)
Black pepper

Combine ingredients and bake at 350 for 30 min. Serve with crackers.
Leftover crab dip is great on French bread, under the broiler. (Brad's Sunday dinner)

Brie-Prosciutto-Fig Jam Tartletts

Use frozen phyllo appetizer cups. Fill each half full with small amount of brie. Saute chopped proscuitto with olive oil, a splash of balsamic vinegar (I use FIG balsamic), and a little green onion. Fill cups with cooled and drained proscuitto. (At this point you can freeze if making ahead) Top with fig preserves and bake at 350 for about 7 min. for cheese to melt. They are great to have in the freezer (just add jam).

Artichoke-Lemon Pesto Lasagna (no photo...too busy eating it!)

Fresh sheets of pasta

Filling:
16 oz. ricotta
2 containers of Trader Joe's Lemon-Artichoke pesto

2 bricks of Gruyere cheese, grated

Parmesan, or Romano cheese

Bechamel Sauce:

6 T. butter
6T. flour
4 c. milk
salt and pepper to taste

Make filling. Make bechamel sauce. Begin layering by putting some bechamel on bottom of lasagna pan. Layer of pasta, Bechamel, Artichoke filling, parmesan. For the next layer, only pasta, bechamel, and gruyere. Repeat with layers of filling (3 total), and gruyere (2 total).

Lemon-Blueberry Trifle:
(Can be made 2 days ahead)

Lemon curd: (or cheat and used 2 jars of purchased lemon curd)
1 1/3 c. sugar
3/4 c. (1 1/2 cubes) unsalted butter
2/3 c. fresh lemon juice
1 T. lemon zest
1/8 t. salt
5 eggs, beaten

Lemon Syrup (or cheat and use limoncello)
1 c. water
1c. sugar
1/3 c. lemon juice
1 T lemon peel

Filling
8 oz. cream cheese (room temp)
3/4 c. sugar
2 1/4 c. whipping cream
1/4 t. vanilla

3 half-pint baskets of fresh blueberries

12 oz. pound cake, cut into cubes (frozen like Sara Lee)

For curd: Combine first 5 ingredients in saucepan. Stir over med heat until butter melts and sugar is dissolved.Remove from heat.Gradually whisk in eggs. Return to med-low heat, continue whisking until it thickens (don't boil) Strain through seive, cover with plastic wrap and chill overnight.

For syrup: Combine all ingredients and bring to a boil, stirring until sugar dissolves. Reduce heat and simmer 5 min. Cool.

Filling:Beat cream cheese, 1/2 c. sugar, 1/4 c. cream and vanilla in large bowl until smooth. In another bowl, beat 2 c. cream, 1/4 c. sugar until peaks form. Fold in 2 additions into cream cheese mixture.

Puree 1 containter of berries with 1/4 c. lemon syrup. Transfer to bowl and add 1 1/2 container of berries (save half a basket for garnish), mashing with fork or potato masher for a chunky puree.

Assembly:
Arrange 1/3 of cake cubes in bottom of trifle dish or high glass bowl. Drizzle with 7 T of lemon syrup (or just use lemoncello) Spoon 1/3 of cream cheese mixture (2 c.), spread to sides of dish.Spoon half of berry puree, spreading to sides. Spoon half of lemon curd (1 1/4 c.), spreading to sides of dish. Repeat with 1/3 cake cubes, 7 T lemon syrup, 1/3 of cream cheese filling,remaining puree, remaining cake, 7 T syrup, remaining lemon curd. Spread remaining cream cheese filling over top and "decorate" with remaining berries and a lemon slice. Cover and chill overnight.

As I patiently wait for this year's return to Italy, and the weather at home gets warmer, I can't help but think about the warm days ahead in Tuscany and Umbria. When I think of hot days in Italy, then the next logical leap for me is GELATO!

Brad and I have sampled our share of gelato in various parts of Italy, and we do have a top three list: In third place is the gelataria just outside Castellina in Chianti. Second would have to be Il Paradiso in Camiogli, and numero uno is Gianni in Bologna. These are all up for reconsideration, as I plan on spending some time at GROM in Florence this summer. We've enjoyed gelato from Piemonte to Puglia, and Venice to Capri. Since I haven't been cooking lately, I thought I'd just blog about what I'd LIKE to be eating!

Wherever there is a photo of Brad and I with gelato, his will ALWAYS have chocolate, and mine will either be a vanilla or crema based flavor with the closest thing to caramel I can find, or something fruity.

I even love the signs and logos for the Gelateria shops!

I also love the NAMES of flavors. At Gianni in Bologna, they have names that make me smile BEFORE I choose a flavor: "L'Avvocato" (the attorney) is chocolate and nuts. There is a "Nessuno me capisce" (no one understands me), and "La Prima Volta" (the first time). Maybe they need someone to sample and name new flavors? I'd be happy to work for room and gelato!

How do you eat gelato? Brad is quick! I am the SLOWEST gelato eater I've ever seen. Brad swears he could reread War and Peace while I finish a double scoop!

In looking back on our Italy photos for a couple of trips, I see almost as many pictures of us with gelato, as there are of me with coffee, or Brad with wine!
Hmmmm... I think I need all three each day in Italy!

There are different ways to judge gelato. TASTE, of course is most important. I appreciate a variety of flavors, or at least something unusual or new to try. Appearance, or an attractive display is always a nice plus, but, not necessarily a predictor of quality. "Location, location, location..." will bring foot traffic, and usually raise prices, but it IS nice to have a gelateria close to your hotel, or "on the way home" from a vacation rental. Speaking of prices, of course it is least expensive to walk off eating your cone or cup of gelato. Brad is funny about this. About every 5th day, he wants his gelato in a GLASS BOWL, and wants to eat it at a table with a coffee or other beverage, and a nice big glass of ice water. I do NOT argue this point. I will eat gelato ANYWHERE, and ANYTIME!

Last fall, I was so excited about the gelato at Gianni in Bologna, I took pictures of all 48 flavors! Sure enough, I have enough gelato photos for a whole Slow Photo Album!
My favorite flavor EVER is that layered caramel one on the Bologna photo called "Gianni 6". YUM! There are no calories or fat grams in this album!

http://www.slowphotos.com/photo/showgallery.php?cat=4125&page=1&ppuser=327

I left for Scottsdale at 7:30 a.m., and arrived at our Marriott Suites by 11:30 (with one Starbucks stop). After checking in, I hit Nordstrom and bought two skirts and a pair of black sandals. From there I visited favorite shops in the Borgota (a shopping center modeled after an Italian village), Seville Center, and the Marketplace. It was 105 degrees, and by 4, I headed back to my room and cranked down the air conditioning. After ordering a snack and a drink from room service, I joined the Slow Travel Thursday chat, then took a nap. I got a phone call from Brad at 6:15 saying he had missed his flight to Phoenix! (This happened two years ago when we also came to Scottsdale for our birthdays.) He would be on the 7:30 flight, which was running late! So much for our 8:30 dinner reservation. I settled in by the pool with a diet coke and my book (after Googling restaurants under "late night dining"). Brad also did some research, and came up with plan B for dinner. He arrived at 9:50, and we were at "Twisted" by 10:15.

Twisted has been open only three months. We ordered wine, and were brought a complementary pretzel appetizer.

Our appetizers were both great. I had ravioli gnudi in basil olive oil, and Brad had a spicy gazpacho with "Pueblo pesto".

Our entrees both could be categorized as "jazzed up comfort food". Brad had "Pepper, Coriander Crusted Pork Tenderloin" stuffed with goat cheese and cranberries, with carmalized sweet garlic green apples and pomegranate red wine reduction.

I had "Rocky Mountain Range Meatloaf". At the bottom of the stack was a thick gorgonzola stuffed crostini, served open face with a large serving of meatloaf of organic buffalo, lamb, and wild boar; with Serrano bacon and Creole Sauce.

Brad cleaned his dessert plate of a Triple Layer Ancho chili chocolate cake with chipolte chocolate mousse and dark chocolate ganache. I had one of his berries and coffee! It was after midnight, and I was in a food coma!

Even with the delay, Brad had a very nice birthday!

We chose the casual patio dining at the Roaring Fork for our Friday night's dinner. We have passed this restaurant many times on Scottsdale Blvd, and the patio coverd with tiny white lights, and outdoor fireplaces always looked charming.

http://www.roaringfork.com/ScottsdaleAZ/roaring_fork_dining_menu.html

We shared an appetizer of shredded pork with chilies, onion and cheese, melted in a little black kettle, served with hot flour tortillas.

Brad had seabass with butternut squash risotto, and I enjoyed my pecan-crusted rack of lamb with cheesy potatoes. We drank a bottle of an Oregon Pinot Gris. Then we managed to save room for a scoop of passionfruit and raspberry gelato on our way home.

We had our "end of season" dinner with friends, Jan and Les, on Saturday night. They will leave the desert next week to spend the next few months at their home in Vancouver Washington. We have already noticed a drastic change in traffic, and a general emptyness around town, as the snowbirds and Pacific Northwest residents leave town for the summer. This is both good and bad. It takes much less time to drive around town, there is always a convenient parking space in busy parking lots like Trader Joe's, but we miss our friends and our social life decreases considerably as many leave to escape the desert summer heat. The good news is more down time, pool time, and time for Brad and I to enjoy just being with each other, and our own vacation to Italy!

We had a fabulous "Goodbye Dinner" at Blend Restaurant in La Quinta.
http://www.blendrestaurant.com/

We started with seared Foie Gras, and Brad's steamed mussels in a green Thai curry and coconut lobster sauce.

Then we had a wedge salad with smoked bacon, tomatoes and a "Cool Bleu Dressing".

Our entrees were a grilled ribeye with asparagas, roasted shallots and fingerling potatoes, and Brad's pan-seared venison chop with port foie gras sauce, turnip, potato, and onion.

Desserts shared with the table included a passionfruit panna cotta with blueberries, and a caramel and banana mousse tart with banana ice cream.

Brad and Les, the red wine lovers, enjoyed a bottle of Oregon Pinot Noir, while Jan and I sipped our lemon drops and some Pinot Grigio.

An easy dinner on the BBQ:

Marinate shrimp in: light soy sauce, honey, hot red pepper flakes, and a teaspoon of olive oil. Grill for a minute or two on each side.
We had these with mango and blackberries with honey yogurt, and Maytag blue cheese slaw. Sweet and salty!

We had a wonderful early dinner at Trilussa, an Italian restaurant in Cathedral City, with Slow Travel friends, Nancy (Nancyhol) and Bill. After a glass of wine or prosecco, we made our menu selections. Conversation was lively about travel, Italy, pets, wine, and life in general!

We started with antipasti and salads. I had bruschetta with garlic and olive oil, Brad had carpaccio (gearing up for Italy), and Nancy and Bill had two beautiful salads. Nancy's was chocked full of gorgonzola and walnuts. Nancy brought their LAST bottle of vino rosso from Montalcino to share with us! This was even more lovely, since I MET Nancy and Bill, last year on the street in Montalcino!

Our entrees were pasta for the ladies, and veal for the guys. I had linguini carbonara (my favorite in the desert outside of my own), and Nancy had lasagna, "fatta di casa".
Brad had veal Limone, and Bill had his veal smothered in mushrooms.

Yes, we had a little room left. It was 105 degrees outside, and we needed to "practice"
the daily gelato habit, so be sure to check out our refreshing desserts!

We enjoyed great company, good food and wine, and made it home in time for the LAST episode of the Sopranos! A wonderful evening!

Here are the food photos:http://www.slowphotos.com/photo/showgallery.php?cat=4136