part of city living

I am not a city girl.  But for the last 10 years or so, I have spent a lot of time in two major cities: Seattle and San Francisco.

With the woods, mountains and water nearby, I find I am able to manage pretty well, most of the time.  There are some things that really bother me though; I have never liked traffic. But then, who does?!  I just take a deep breath and remind myself it is all a part of living in the city.

This past weekend, in my typical weekend warrior-ing, I went up to Tahoe to ski and hang out with friends.  On my way home, I stopped in Davis (my alma matter!) for a long bike ride on the flat and rural roads.

Post bike ride, I noticed the freeway leaving Davis was backed-up.  To avoid the stop-and-go,  I chose to go the back way, through the rolling green hills, past lakes, and bisecting wine-country.

I was happy: The scenery was beautiful, the sun was shining, I had another nice weekend, and the traffic was moving pretty darn well.  That is, it was moving well until I got near the Golden Gate Bridge, where I found myself suddenly stuck in stop-and-go traffic for over an hour.  Not to worry!  I opened my sunroof, put on a podcast, and took a deep breath.  It is all a part of living in this fine area.

But then, my clutch started to shudder a bit (I was hoping that it wasn't a true shudder, but that I was just getting tired and not operating the clutch as well).  And there was the unmistakable smell of an over-heated clutch.  I hoped it was the Westfalia in front of me, but after a few more moments, it was pretty obvious that the terrible smell was coming from my car.

The next day, with fingers crossed, I called my service agent.  After describing my experience, he had me come right in (questioning the safety of my driving the distance from my office to the garage).

A new clutch, flywheel, some bearings and way too much money later, I am even more frustrated with city traffic.  I suppose this is why people drive automatics in the city - it isn't because of the hills, but because of the traffic.  All I can do though, is take a deep breath and remind myself, this is all a part of living in the city.

my Dutch baby

There is something really special about a leisurely weekend breakfast.   

Waking without an alarm, bare feet padding around the apartment, starting the day without a rush to find the keys and head out the door:  These are all a lovely start to a weekend morning.  But what really makes it exceptional is breakfast.

'They' say breakfast is the most important meal of the day and I certainly agree; I don't think I have missed one yet!  Even though I often turn to granola, I do like to crack open some eggs and whip up something a little extra-ordinary on the slower weekends.

While growing up, French Toast was a common occurrence at our weekend breakfast table (rotating among cinnamon coffee cake, waffles, and summertime strawberry shortcake).  I have always really loved French Toast - custardy on the inside, crisp and golden brown on the outside, and just barely sweet (to allow for plenty of maple syrup!).

Since my belly no longer tolerates toast, I had been searching for something that fills that craving and nostalgia without causing pain later in the day.   One sunny weekend, complete with jazz music in the background, I decided to make a Dutch Baby Pancake for breakfast.  Making some substitutions to appease my tummy, I discovered the 'French Toast' I was missing.

The oat flour creates a dense and custardy, not-too-sweet pancake with a wholesome, nutty flavor.  All this while still obtaining that desirable golden brown crispness on the outside (and especially the edges - oh, those edges!).   It's just what your weekend has been missing. 

Modified Dutch Baby Pancake

4 egg whites

2 whole eggs

1 cup unsweetened almond milk

1 cup oat flour

1 teaspoon vanilla

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

the zest of 1/2 orange

1/4 teaspoon salt

3 tablespoons butter, for the pan

Preheat your oven to 425'F.

  

Place a cast iron skillet (12" or so) in the oven to pre-heat as well. 

To the jar of a blender, add all of the ingredients, starting with the liquid items at the bottom (this helps it to blend more efficiently).  

Pulse just enough to blend. 

Place your butter in the cast iron skillet (careful!  that handle is hot! don't forget your hot pad or side towel!).  

When the butter is melted, pour your batter into the pan.  

Top with fruit or other deliciousness. 

Sometimes a sprinkle of brown sugar is a nice addition to the top. 

Cook for about 20 minutes until puffy and set in the middle. 

Serve immediately. 

Tricks and Tips:

If you don't have a cast iron skillet, any oven-proof saute pan will do.  

Of course, you can use all purpose flour in place of the oat flour, and dairy milk in place of the almond, if those are more your style.   You'll get a bit of a fluffier, lighter pancake this way, but either way, it's delicious, I promise.

I like the simplicity of the blender on a weekend morning, but whisking the ingredients together in a bowl will work just as well.

If using wheat flour, be careful to only blend or whisk until JUST combined.  Over-mixing can create a tough pancake. 

I lightened up the cholesterol load in the pancake by splitting the eggs into whole and whites.  I don't recommend going to all whites (it needs a little of the fat and emulsification you can only get from the egg yolks).  However, if you want to use whole eggs, use 4 total for the recipe.

Add ANYTHING you like to the pancake.  Previously, I have enjoyed various fruits, nuts, pieces of bacon, even some shredded veggies or cheese (a great option if a savory breakfast speaks to you louder than sweet).

filling the calendar

"Don't settle down and sit in one place. Move around, be nomadic, make each day a new horizon" Jon Krakauer, Into the Wild 

I don't sit still very well.  Every weekend, every holiday, every chance I get, I am out playing; A weekend warrior of sorts, I suppose.  Often, I even have an adventure scheduled before I return home from the latest one (it helps with the going-back-to-the-city-and-work blues).   Luckily, I have found a partner in adventure that feels the same way.  

An Ansel Adams calendar hangs on my sweetheart's wall, filled with our grand plans and weekend trips (not to mention an inspiring training journal). Since it is still sort of winter, there is a ski trip written into nearly every weekend square.  Those that aren't already reserved for skiing, we plan to climb, hike, and cycle our way around our local area, venturing our way to wine country, the coast, or warmer inland climes.

                  





















With something always penciled into the calendar and so much to see and experience around us, there is no need to ever sit in one place. 


 

citrus season

One of my favorite things about living in California is the winter-time citrus.

While in college, I lived in a funky little house on C Street with more personality than structure.  It was super run-down, but had a lot going for it: close to both campus and downtown,  brightly colored walls (painted by my roommate and me!), and the orange tree in the yard.  The most amazing orange tree.  Ever.

We did nothing to care for it (unless you count the 'fertilizing' the chickens did as they wandered about the yard) and yet it produced the most deliciously sweet, juicy, and beautifully colored fruit I had ever had.  It spoiled me:  I haven't been able to enjoy an orange since.  Even those at the area Farmer's Markets can't hold a candle to the C-Street Orange.

Missing my C-Street Orange, I sought out other California citrus.  In time, I discovered the Meyer lemon and the sweet-tart cakes and curds that can come of them (recipe to come!).

My current obsession, however, is the grapefruit.  Plump, slightly bitter, and delicately sweet, it has such a refreshing flavor on these oddly-warm winter days in SF.  A favorite way to revel in the grapefruit refreshment is with a certain cocktail: The Greyhound.  My sweetie perfected the ratio and mixing while I have enjoyed the 'fruits' of his labor.

The Greyhound

by Tim Guffin

1 part good vodka (we like Grey Goose)

3 parts fresh squeezed grapefruit juice

3-4 ice cubes

Shake together until very cold.  

Strain over ice. 

my favorite kind of B.S.

I love brussels sprouts.

Fried.  Shaved.  Roasted.  With Bacon.  For breakfast.  As leftovers (and I don't really care for leftovers!).  It really doesn't matter.  If there is a brussels sprout around, I will eat it.

It was especially cold in SF yesterday.  I was feeling a little wintry, while simultaneously feeling optimistic for spring.  I decided to combine the two seasons in a salad.  Raw, shaved brussels sprouts combined with crisp and juicy apples dressed up with browned butter vinaigrette and toasty pecans.  A combination of winter flavors with spring texture and lightness, this salad filled the craving perfectly.

Shaved Brussels Sprouts Salad

serves 6-10, depending on each diner's love for brussels sprouts

2-3 lbs brussels sprouts, shaved

1 pink lady apple (or honey crisp or fuji), thinly sliced

1 1/2 cup pecans, roughly chopped and toasted

Vinaigrette

Whisk together:

1 tablespoon whole grain mustard 

1/4 cup maple syrup 

1/4 cup butter, browned

1/4 cup olive oil

1/2 cup apple cider vinegar

kosher salt, to taste (2 large pinches for me)

Toss everything together and enjoy.

tricks and tips:
To shave brussels sprouts, hold the stem-end of the sprout and slice thinly from the top, to your fingers.  Be careful not to cut your fingies!  If you have a mandolin, this is a perfect use for it. 

To toast nuts, spread them on a sheet pan or in an oven safe saute pan and place in a 350'F oven.  Let them toast about 5-10 minutes.  Watch them carefully - they like to burn.

It is never a good idea to toast nuts on the stove.  It has an uneven heat, resulting in nuts that are burned on one side and raw on the other. 

Warm, toasted nuts seem soft - don't let this fool you!  Let them cool before using. 

When browning the butter, have a Pyrex dish handy.  As soon as you get nutty browning in your butter, pour the butter into the Pyrex to stop the cooking.  It is important to use a Pyrex or other heat-safe vessel, as a mason jar or other untempered glass will shatter with the heat of the butter addition to the cool jar.

Slice your apples into a bowl and squeeze the juice of half a lemon onto them to keep them from browning.  After you add the apples to the salad, pour the lemon juice remaining at the bottom of the bowl into the dressing mixture.

Make the salad a few hours early to help "wilt" the brussels sprouts.  But add the nuts just before serving to maintain crunch.

Toss the salad with your hands.  It is gentle on the apples and brussels sprouts, and easier to mix this way.

But be warned, your hands may smell a bit vinegary for awhile!  Not to worry, rubbing your hands on stainless steel, a lemon rind,  or a rosemary bush will quickly take the scent away.

simple cooking

I learned to cook from, and along side, some really incredible chefs.

From them, I learned tricks and tips, style and efficiency.  I learned to how to season, about balance on the palate and on the plate, and a few secrets along the way.  (I also learned how to survive - and jest! - among the male-centric back-of-the-house and to speak some kitchen Spanish, but that is beside the point.)

Somewhere in there, I found my own sense of cuisine: simply seasoned and prepared, plated with a simple hand.  When you are able to work with deliciously fresh ingredients, they don't need to be layered with (sometimes competing) flavors or shaped on your plate using a PVC pipe and tweezers.

Generally, dinner at home is created by a quick rummage through the refrigerator: What vegetables are there?  What protein do we want?  How will these combine best?

Recently, we had some beautiful haricot vert, cremini mushrooms, and fingerling potatoes kicking around the kitchen that begged to be eaten.  A quick stop by the fish market and we had a fast and simple weeknight dinner.

Pan seared salmon

Season the skin side of a filet with salt and some pepper.

Pour a little bit of olive oil into an oven safe, preferably nonstick saute pan and let it get hot.  You don't want it to smoke- that is too hot- but to just begin to shimmer.

Place skin side down into the hot saute pan, sear for a minute or two, or until the skin begins to get crispy.

Transfer the saute pan to the hot oven to join your veggies.

Everyone likes their salmon cooked to a different temperature - I tend to like mine more rare, about 130 internally, so I pull it about 125 to allow for some carry-over cooking.

Roasted Veggies

Cut veggies to desired piece sizes. 

Toss with olive oil, salt and a little pepper. 

Roast in a hot oven (425- 450) until golden brown and delicious (GBD!), about 10 minutes.

Boiled Potatoes

To a sauce pan, add the fingerling potatoes, cold water and lots of salt.
Bring them to a boil, then reduce to a simmer.  

They are done when a sharp paring knife inserted into the potato easily slides away.

Drain the water, toss potatoes with salt, chopped parsley and a little bit of lemon zest.

tricks and tips for you:

Don't be afraid of a hot oven or lots of salt.

Salt helps to potentiate flavors, whereas pepper has a flavor of it's own.  I use pepper sparingly.

Always put presentation-side down first into your saute pan.  This creates the most even cooking and best appearance.

Season your cooking water - pasta, potatoes, anything you cook in water - add flavor to the cook by adding plenty of salt.

Starting the potatoes in cold water allows an even cooking of the potato.  If you were to start with hot water, the outside would become mushy and mealy while the inside cooks.

Boiling your potatoes in a hard boil will break your potatoes.  Use a gentle simmer to keep the skins intact.

A sprinkle of chopped parsley and a little bit of lemon zest add brightness to nearly anything.

"The mountains are calling and I must go."  ~ John Muir