snack time

Oh my.  It has been so very long since I have visited with you.

The last few months have been very busy.  When we left SF for the mountains of Tahoe, I took at job at a major ski resort to open and run two new food trucks.  Even with our lack of snow so far this year, I have been busy with repairs, training my team, and operating the trucks. 

But when I am busy, I don't tend to eat right.  I go too long without food, turn snacks into meals, or just plain eat the wrong things for my body.  Carrying snacks with me always helps; I almost always have snacks with me!  It prevents that melt-down from low blood sugar and it also ensures I am eating better-for-me food.  Jars of nuts, fresh fruit, even some packaged bars are often in my bag.   I find snacks to be imperative!

I recently found myself eating many packaged bars.  While I am not opposed to them, I find they tend to be higher in sugar and less friendly for my tummy than I would like.   On a whim, I whipped up some carrot "bread."  Actually, I was craving carrot cake, but really didn't want the flour, sugar, and fat that comes with it.  So I threw some ingredients in a bowl and became addicted to the outcome.  I now find I am making it weekly (along with my weekly granola!) to wrap up and carry as my snack.

Carrot Bread

(makes 1 loaf)

1 1/2 cups shredded carrots (about 4-5 medium sized carrots)

2 eggs

1 egg white

1 tsp vanilla

1/2 cup almond milk (or other milk)

1/4 cup olive oil

1/4 cup honey

1 cup oat flour

1/2 cup almond flour

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ginger (optional)

1/4 tsp salt

1 tsp baking soda

1 1/2 tsp baking powder

Preheat the oven to 325F.

Grease a loaf pan (I prefer glass, for I find it bakes more evenly). 

Combine carrots, eggs, vanilla, milk, honey, and olive oil. 

Combine dry ingredients and stir into carrot mixture. 

Pour into loaf pan

Bake until set in the middle (a toothpick will still be slightly dirty), about 40 minutes. 

cilantro chimichurri

When I was growing up, I loved the taste of ketchup (and somehow I have a feeling you did too).  I loved it on my fries, meatloaf, fish sticks, even on my mac and cheese and especially on my fried clams.  The acidity and sweet/saltiness balanced the fatty flavors that I loved.  I didn't know that at the time, though, I just loved ketchup.  I also kinda loved the fact that it was so hard to get out of the bottle!  But that is beside the point....

My topping of choice lately, is cilantro chimichurri.  It has all of the same sorts of flavors ketchup does (tangy, sweet, salty, a bit spicy), but with a totally different, more grown-up take. Definitely not a classic chimichurri (don't tell my Argentine friends!) but still really delicious.  I recommend making some and keeping it in the fridge, just like you might ketchup: ready to top everything!   I especially like it on my salmon, but it is delicious on roasted veggies, grilled meats, and of course, that mac and cheese too. 

Cilantro Chimichurri 

makes approximately 21/2 cups

 store refrigerated, up to one week - if it lasts that long!

Into a blender,  combine all ingredients until smooth

 (you may need to work in batches with the leaves, to get it all in there!):

2 bunches cilantro - leaves and tender stems

1 bunch parsley - leaves and tender stems

2 cups baby arugula 

juice and zest of 1 orange

juice and zest of 1 lemon

1 serrano pepper, roughly chopped 

(use less if you don't like the heat)

1 clove garlic

1/2 cup olive oil

1 tablespoon sugar 

salt and pepper, to taste

water, as needed to help liquify the herbs

 (add in splashes to prevent adding too much -you want the chimichurri to be pourable, but not watery)

To aid in blending, stop the blender a few time and try to stir the contents - pushing leaves down and bringing liquid up. 

power in change

As a school-girl, I loved the fall.  New pencils and notebooks ready to be put to use, new teachers and classrooms, a wide-open year of learning ahead.  Even the air in the fall smells new, so crisp and clean.  I loved that the changing school year brought with it so much opportunity.   

Since those early years, I have come to truly believe that incredible optimism comes with change.  Not knowing what lies ahead can be scary, but that is also what makes it so exciting:  you have the power to shape this new venture into whatever you want!  And while you are at it, you may as well make it amazing.  The clean slate and jumping board are ready for you.   

As you know, my sweetie and I have made a move to the mountains.  We find ourselves giddy when we wake to fall-yellowed aspens and sunlit granite peaks.  This change was something we pursued for the balance it brings to our lifestyles and the proximity to the activities we love.

However, in this change, I needed to find a new job (I will wait to tell you the details, but I am super excited to share the news soon!).  In this new position, I will be doing something I have never done before.  And the company I am working for has never done it either.  Sure, I have experience with a good portion of what will be required, and both my employer and I think I am qualified (whew!), but I will be learning a lot as I go.  

It can be pretty terrifying to leave something you know how to do, you do it well, and it feels comfortable, to go to something completely unknown and therefore very uncomfortable. But that is precisely why I am so excited about this new position (sure, part of it is the fact that the company, people and job are all super awesome!):  that discomfort will push me to work harder, learn more, and make sure this is successful for everyone.  No-one knows how this is supposed to go.  I get to be the one to figure it out.

movin'

I have piles of boxes in my living room that could make a pretty decent fort.  My counter has a collection of random things: spackle, magic eraser (it really is magic, have you seen what it can do?!), some snacks, a padlock, and a little plastic dinosaur I like to call Rawr.  These are all the signs of a move in progress.

After much day dreaming, and then some very serious thought and planning, my sweetie and I decided to make the move to the mountains.  We definitely feel most at home when we are surrounded by high altitude air, sweet pines, and inviting granite.  And now we are packing up our respective homes to combine our belongings and our lives (eek!) together in Tahoe.  We are pretty excited about it all and are looking forward to loading up that UHaul tomorrow. 

I'm kind of an old pro at moving.  Prior to coming to SF, I had moved something like 13 times in 10 years (its probably actually more, I lost track along the way).  There was a time when I could surely pack a UHaul in my sleep!  But this time, I've hired movers to load the truck.  No point in asking my friends to break their backs carrying my couch down the stairs in exchange for a six-pack.  I am sure the movers really probably CAN load a truck in their sleep, anyhow.   

In the past month, among our packing and organizing, we tried to take advantage of every SF thing we could: America's Cup racing,  Hardly Strictly Bluegrass Festival this past weekend (nearly across the street from my house!), trips to our favorite places and restaurants, visits to the museums, catching up with friends.   As much as we are excited to be in the mountains, I am sure there will be plenty that we find ourselves missing about our SF home. 

 

But tomorrow, we get to load up that truck and head up the hill for the next chapter in our lives, creating new favorites along the way.  We hope you'll come visit!  

lemon ricotta pancakes

I have been wanting to tell you about these pancakes for a long time.  So very good, they have worked their way into being a regular at our brunch table.  I am pretty sure you would like to try them too; The ricotta makes them tender, the lemon bright and fresh and I make them only slightly sweet.  Topped with fresh fruit or a fruit compote they are really divine.  I just don't know why I waited so long. 

  Lemon Ricotta Pancakes

feeds two hungry people

3 eggs, separated

3/4 c. ricotta (fresh, if you can swing it)

1 c. milk

zest and juice of 3 medium lemons

1 tsp. vanilla

1 1/4c. AP flour 

(although, I use oat flour with great success)

1/4 c. sugar

1/2 tsp. baking soda

1 1/2 tsp. baking powder

1/2 tsp. salt

Preheat a griddle to 350F.

Whip egg white until soft peaks form.  Set aside. 

Combine dry ingredients.  Set aside. 

Combine egg yolk, milk, ricotta, lemon juice and zest, and vanilla.  

Stir dry ingredients into ricotta mixture.

Fold in egg whites. 

Spoon batter onto hot griddle and let cook for about 1 minute, or until evenly browned on the bottom. 

Flip pancake and let bake until evenly browned, about 30 seconds. 

Serve with your favorite toppings.  Surprise, surprise, we love figs that have been quartered and sauteed with a little sugar and a pat of butter.  Then we top with some fig syrup from those preserves.  

Tricks and Tips:

To make your own fresh ricotta, bring a half gallon of unpasteurized whole milk to a low simmer in a heavy bottomed pan.  Add 1 T salt and 1 T cider vinegar and stir until curds begin to form.  Remove from heat and let rest to separate the curds from the whey.  Spoon curds into a cheesecloth-lined strainer (first dampen the cheesecloth and squeeze out extra water, for best results).  Let strain for an hour or two, depending on the dryness of the ricotta you prefer.  I sometimes eat it immediately after spooning into the strainer! Store refrigerated for up to a week, if you can make it last that long!

When you combine the baking soda with lemon juice as you combine the liquids and dries in this recipe, the batter will foam up.  The protein foam in the egg whites will help hold the foam for a little while, but try to griddle your pancakes as soon as you can after mixing.  This will give you the lightest pancakes possible.

We discovered during our century ride that you could make the pancakes the night before, layer them between waxed paper or parchment, and freeze overnight.  In the morning, just pop them into a 350F oven in even layers and rewarm the whole batch.  This way you don't need to work away griddling pancakes all morning.  The pancakes 'deflate' a little, making them a little less light and fluffy, but they are still delicious.

party cooking

As promised, I am back with some recipes from our little party a couple weeks ago. 

Now, I am not new to cooking for a crowd in a home kitchen (or professional one, for that matter, but there are fast dishwashers and fancy tools and generally more space in a professional kitchen), but it can be daunting to me too.

A few tips about planning I have learned along the way (I still have much more to learn, so if you have any good tips, please leave them in the comments section!):

I am a strong believer in lists; they will help you get and stay organized.  Besides, it is super satisfying to cross completed items off of the list (sometimes, I add something to a list that I have already completed, just so I can cross it off!). 

Figuring out how much of each item for each person can be a bit of a challenge.  My general rule of thumb is about 1/4 pound per person, depending on the item.  Keep in mind that when you cook foods, for the most part, they shrink.  Your veggies and proteins will not look as abundant as they did in your grocery basket!

I am a proponent of making too much and having leftovers, rather than having too little and hungry guests.  So when in doubt, get a little more. 

Because of our our picnic theme and our limited time to prepare these items, we kept the food really simple.  But sometimes, simple really is best.  It allows the food to shine without being too fussy.

Try to be realistic about what you are able to do in the time available.  Don't be afraid to ask for help or use items that make your life easier (have the bakery do your cake, for example).   

These are the recipes for our 60-person party.  Since you would probably like to prepare less than that amount, the recipes can easily be cut down to more manageable sizes. 

Green Bean Salad:

8 lbs green beans, blanched and shocked

juice and zest of 4 lemons
2 diced shallots

salt and pepper, to taste

Combine and store refrigerated until ready to serve.  Can be served at room temperature. 

Potato Salad

20lbs Yukon Gold Potatoes, boiled, chilled, and cut into 2inch pieces

4 cups mayonnaise

1 jar whole grain mustard

2 lbs diced bacon, cooked

1/2 cup rendered bacon fat

1 bunch chopped parsley

1 bunch chopped chives

2 diced shallots

1/2 cup cider vinegar

salt and pepper, to taste

Combine all ingredients and store refrigerated.
If your salad will be out of refrigeration for more than 4 hours,  place the bowl in an ice bath to keep the salad chilled.

Deviled Eggs

5 dozen hard boiled eggs, sliced in half, yolks removed

2 cups mayonnaise

1 jar whole grain mustard

salt and pepper to taste

paprika

chopped chives

Smash yolks with a potato masher and combine with mayonnaise, mustard, salt and pepper.  

Spoon filling into emptied egg white halves. 

Garnish with a sprinkle of paprika and a couple chive pieces.

Sandwiches

Whole Grain Mustard, Ham, Dubliner Cheddar on baguettes

Pesto mixed with mayo (1:1), Turkey, Provolone on baguettes

Cake

Same as this one but with a new icing.

I doubled the recipe to make 5-9" rounds. 

Preheat oven to 350F.

Evenly pour cake batter into parchment lined cake pans.

Bake for approximately 30 minutes or until a toothpick inserted in the center comes out clean. 

Let cool 15 minutes, then remove cakes from pans. 

Allow cakes to cool completely before icing.

Icing

3-4 lbs powdered sugar

1 cup dutched cocoa

1 lb butter, softened

1 tsp salt

hot water

1 1/2 tsp. espresso powder (or 1 pouch of Starbucks Via works well)

Beat together butter, salt and cocoa.  

Dissolve coffee in hot water.  Let cool to room temperature, then mix into butter mixture. 

Blend in powdered sugar, adding more for a thicker icing, less for a thinner, more glaze-like icing.

To Assemble

makes two 9" round cakes

Cut each cake layer in half lengthwise. 

Layer cake and icing in alternating layers. 

Ice the outside of the cake and place on cake stand. 

annibirthday surprises

I'm not very good at keeping secrets.   But for the last month or so, I have had to keep mum to my Mom, someone I talk with nearly every day. 

You see, my sister and I decided to throw our parents a little party.  They have been married 35 years, which it certainly reason enough to celebrate, but they also had milestone birthdays this summer.  So we combined it all in one big surprise "annibirthday" party.

It wasn't easy, seeing as how I live in SF, my sister lives in Spokane, and the party was to be at our parents' house near Portland.  Many text messages, phone calls, shared spreadsheets and Pinterest pins helped us to organize.  Our Mom commented several times, to both of us, "It's so nice you girls are talking so often lately!"  We were sure she knew something was up.  Moms always know everything. 

But somehow, we pulled it off.

We needed a reason for our parents to be in town that weekend (after all, they are retired and like to go traveling about!), so my sister asked to come stay for the weekend, "Sam has a golf tournament in Portland," she claimed.

They had no idea my sweetie and I would be there as well. We secretly flew into Portland, carrying cakes, cookies, and sheet pans in our luggage.  Mallory and Sam picked us up at the airport with their minivan packed with party supplies (and of course, golf clubs!) as they came into town.

We had a spreadsheet dictating our tasks and their intended timing that proved to be amazingly accurate.   Taking over our friend's kitchen, we tackled the prep list.  After working into the wee hours, Mallory and Sam slipped off to our parents' house at the time they would typically arrive, had they left Spokane after work.  Tim and I stayed at our friend's house to maintain the secret.

The morning of the party, Mallory gets Mom out of the house and crossed her fingers Dad would leave as planned, just behind them.  Unfortunately, the delivery of chairs and tables arrive while Dad is still at the house, but the quick-thinking driver claims he has the wrong house.  Dad thinks nothing of it.  He later told us he saw a party down the road and he assumed that is where the furniture was meant to go.  (Whew!)

While Mallory is off entertaining our Mom and Dad is showing his MG at a car show,  we swoop in to start cleaning, placing furniture, decorating, and finishing the food.  Thanks to a team of helpers, we finish well ahead of schedule and had time to play some games and visit with guests as they begin to arrive.   

There were two very special guests that were able to come: my uncle, who sees my Dad (his brother) approximately every 5 years and made the trip from Georgia, and my Mom's childhood best friend who traveled over 4 hours on the same day as her grandson's wedding to attend the party for a short time.

Once my uncle arrived to the house, he and Sam head to the car show.  John surprised my Dad near his car, sneakily asking him from behind how much he wants for it.  The two of them "decide" to leave the car show and drive up the hill in the MG,  Sam following in the minivan.

Mallory calls me and pretends that I am Dad telling her not to stop by the car show because he is planning to leave early (sneaky!).  Mom and Mallory head up the hill just in front of John and Dad.

They saw the cars parked in the field and the people in their backyard, but they still didn't think this could possibly be a party for them.  All pulling into the garage at the same time, my Mom sees John in the passenger seat of the MG.  A bit confused, definitely surprised,  and already tearing up, she then sees me come greet them in the garage,  "YOU are here, too?!"

Friends, family, celebration, games and food: It was such a great party that was truly a surprise to our parents.

Now we have 35 years before we do it again!

*all photos by the talented Tim Guffin. 
** I will share recipes from the party in my next post.