Classic Lentil Salad ~ French Fridays with Dorie

Classic Lentil Salad with Carrots, Lemon Zest, Thyme, and Italian Parsley

This week's French Fridays with Dorie challenge was for Lentil, Lemon, and Tuna Salad which combines two recipes - the first for French Lentils, the second for the salad.  I have to admit to completing only the first part of the assignment...and making the Classic Lentil Salad in the Bonne Idee.  

I made the vinaigrette with Walnut Oil and stirred in minced Italian parsley, shredded carrots,lemon zest, and fresh thyme from my garden.  The warm lentil salad surpassed all of my expectations.  It had great texture and flavor.  This is a versatile salad that would work well as a platform for a variety of flavors.  I'll definitely make it again!

Bon Appetit!

View from Carpinteria Bluffs looking towards Ventura, CA

One Lovely Blog Award!

Me in front of Hagia Sophia, Istanbul, Turkey

John and I visited Turkey on our honeymoon and fell in love with it.  We've been talking about going back ever since.  I was very honored to receive 2 awards from my new blogger friend, Ozlem at Ozlem's Turkish Table.  I've received and passed on the "Versatile Blogger Award" several times, so although I accept it graciously, I will not pass it on this time.  But the "One Lovely Blog Award" is new to me, so I am happy to accept it and share it.  Please take some time to visit Ozlem's blog - Turkish cuisine is wonderfully flavorful.

The Rules of Acceptance:

• Thank the person who gave you this award
• Include a link to their blog
• Next, select 5 blogs/bloggers that you’ve recently discovered or follow regularly.
• Nominate those bloggers for the Awards
• Finally, tell the person who nominated you 7 things about yourself.
• In the same post, include this set of rules.
• Inform each nominated blogger of their nomination by posting a comment on each of their blogs.

The best part of this award is that I get to share it with other accomplished bloggers.  Please take a few moments to check out their blogs:  

Laura at Tutti Dolci

Paula at Vintage Kitchen Notes

Kate at A Spoonful of Thyme

Sheri at Pork Cracklins

Ryan at Ryan Bakes

1.  I love David Austin English Roses

2.  I collect sea glass

3.  I love the smell of citrus blooms

4.  I collect Depression Glass

5.  One day, I will make croissants

6.  I've been to the Hard Rock Cafe in London

7.  I met George Burns in Phoenix many years ago

Thank  you, Ozlem!

Kusadasi Harbor, Turkey

Rosemary-Onion Focaccia ~ Artisan Bread in 5 Minutes-a-Day

Rosemary-Onion Focaccia

Perfect texture & flavor

My fellow blogger, Chris, raves about Artisan Bread in Five Minutes a Day.  As I've watched her post Challah, Baguettes, and Cranberry Pecan Artisan Bread - to name a few - I've gone from skeptical to interested to inspired.  I purchased this book and settled on Focaccia to start with.

Focaccia with sauteed red onion and Rosemary from our garden ready for the oven

It was easy and delicious!  I did use King Arthur Flour's Perfect Pizza flour.  One thing I learned from making this recipe was to saute the onions before placing then on top of the bread to keep them from burning in the hot oven.  This method worked so well that I'm going to use it for pizza, too.


Although this bread is best fresh from the oven, we used the leftover Focaccia for sandwiches the next day and it retained its flavor and texture really well.  I'm already looking forward to baking more from this book!  Thanks, Chris!

Buon Appetito!

Harbor Seal in the surf at Carpinteria State Beach, CA

Cheese Tortellini with Cream Sauce with Peas, Mushrooms, and Proscuitto

As a kid growing up in Italy, this was one of my favorite pasta dishes.  Its base is a Bechamel sauce.  For me, it's pure comfort food!  It's easy enough to make on a weeknight - with a salad & fresh bread, it's a perfect meal.

Cream Sauce with Peas, Mushrooms and Proscuitto

In a large skillet, melt 1/2 cup (1 stick) Butter

Saute: 1/2 Onion, finely diced

1 clove Garlic, minced

6 ounces sliced White Button Mushrooms

We minced this Proscuitto with kitchen shears.

When Onions and Mushrooms soften, sprinkle 1/4 cup flour over them.

Slowly whisk in 2 cups Milk - 1/2 cup at a time.

Stir frequently until sauce thickens.

Add a pinch of freshly ground Nutmeg (I've had this grinder for 13 years & love it.)

 and Salt and Pepper, to taste.

Stir in 6 ounces minced Proscuitto and 1 cup Peas (you can use frozen, but not canned)

Continue stirring until Proscuittto and Peas are heated through, then stir in drained Tortellini.  Stir until Tortellini is completely coated with sauce and let stand about 5 minutes before serving to allow sauce to thicken.

Serve with lots of grated Parmesan Cheese.

Print this recipe

Tortellini

Prepare a 1-pound package of Cheese Tortellini, according to package directions, and drain.  I prefer fresh to dried for this recipe.

Buon Appetito!

Ventura Harbor, CA

Orange Buttermilk Cake with Late Harvest Viognier Soaked Strawberries

Orange Buttermilk Cake 

Pre-heat oven to 350 degrees.

In the bowl of a stand mixer, cream:

1/2 cup (1 stick) Butter

1/2 cup Sugar

1/2 cup Dark Brown Sugar

1 teaspoon Vanilla
Zest of one Orange


When butter mixture is light and fluffy, blend in 2 eggs.

In a separate bowl, blend: 

2 cups Flour

1 Tablespoon Baking Powder

1/2 teaspoon Salt

Beginning and ending with flour mixture, alternately add:
1/3 Flour mixture
1/3 cup Buttermilk

1/3 Flour mixture
1/3 cup Buttermilk

1/3 Flour mixture


When thoroughly combined, pour into a parchment paper lined 9" round cake pan.
Bake for 40 minutes.

Late Harvest Viognier Soaked Strawberries

On Sunday, we went to Roblar Winery in Los Olivos where we tasted this amazing Late Harvest Viognier.  One of the ladies recommended trying it over crushed ice which sounds perfectly refreshing, but I kept thinking about how wonderful it would taste with Strawberries...

Clean and slice 3 pints fresh Strawberries.

Sprinkle with:

1 Tablespoon Sugar

Juice of one Orange 

1/2 cup Roblar Late Harvest Viognier

Stir and allow to steep while the cake is in the oven.

Whipped Cream

In a stand mixer, fitted with a whisk attachment, whip on high speed until stiff peaks form:

2 cups Heavy Cream

1 teaspoon Vanilla

1/4 cup Powdered Sugar

While cake is still warm, cut into wedges and top with scoops of Strawberries and Whipped Cream.

Print this recipe

Roblar Vineyard, Los Olivos, CA

Enjoy!

Lyonnaise Garlic and Herb Cheese ~ French Fridays with Dorie

Fresh Tarragon and Parsley from our garden

This week's French Fridays with Dorie challenge is for this soft, light, herb-infused cheese.  Dorie recommends serving it with vegetables, so I decided to fill chilled steamed artichokes with it to use as a dip for the leaves.  I scattered a diced heirloom tomato and 3 sliced green onions over it and finished it with Lemon Olive Oil, Salt and Pepper.  It was just delicious!  


I used Ricotta cheese and strained it in the refrigerator overnight.  I mixed the cheese the night before we used it and that really improved the flavor.  There are so many possible uses for this delicately flavored cheese.


For another variation on this theme, see this post:  Stuffed Artichokes (Carciofi Ripieni). 

Yesterday was our third anniversary!

Bon Appetit!

Red Velvet Brownies with Cream Cheese Frosting

I made these brownies for my friend Mary's birthday.  Red Velvet Cake is her favorite dessert, so I thought these would be a hit with our group of work friends - and they were!  They're moist, beautiful, and delicious!

Red Velvet Brownies

Pre-heat oven to 350 degrees.

Line a 9-inch square baking pan with foil - this is the easiest way to remove the brownies from the pan, frost and cut them up.

In a large microwave-safe bowl, melt the following in 30-second intervals, until fully melted, stirring each time:

3/4 cup Butter

4 ounces Unsweetened Chocolate (I used Ghirardelli)

When melted and combined, stir in:

2 cups Sugar

One at a time, whisk in:

4 Eggs

Then add:

1 1-ounce bottle Red Food Coloring

1 teaspoon Vanilla Extract

When this is thoroughly combined, fold in:

1 1/2 cups Flour

1 1/2 teaspoon Baking Powder

1/4 teaspoon Salt

Bake for 40 - 45 minutes until a toothpick inserted into the center comes out clean.

Allow to cool completely.

Cream Cheese Frosting

In a stand mixer, cream
8 ounces Cream Cheese, softened
1/4 cup Butter, softened

Blend in:
1 teaspoon Vanilla Extract
1/2 teaspoon Almond Extract


Then add 2 cups Powdered Sugar and whip until thoroughly combined and spreadable.


Remove Brownies from pan and flatten foil.
Spread Frosting evenly over the top
Run a potato peeler along the edge of a White Chocolate bar to create curls and sprinkle all over the top of the frosted brownies.
Using a sharp knife, cut brownies into 16 pieces.  I recommend wiping the knife between cuts so you don't get red crumbs in the white frosting.

Print this recipe

Happy Birthday, Mary!

Ventura Harbor at dusk

A Brand New Award ~ Food Stories Award for Excellence in Storytelling Nominee!

I am truly honored to be one of the first food bloggers to be nominated for the brand new Food Stories Award for Excellence in Storytelling by C.J. at Food Stories! 

So much emphasis is placed on the artistry and nutritional value of food, but cooking is also a way to preserve our familial and cultural histories.  I often wonder who first thought of eating certain things - like artichokes that are delicious, but not very friendly.  And, what about crazy looking things like California King Crabs?

John and me in Monterey, CA

I've had an interesting life.  My dad was a U. S. Navy helicopter pilot.  He and my mom were both born and raised in Southern California.  By the time I was 5 years-old, I had lived in Chula Vista and Sunnyvale, CA and southern Georgia.  When I was 5, we moved to Atsugi, Japan, where we lived for 2 years before returning to Southern CA for another 2 years.  When I was 9 years-old, we moved to Naples, Italy where we lived for 3 1/2 years before moving to Rome for 3 years.  I returned to the U.S. just in time to start my junior year of high school in New Jersey where we lived just long enough to finish out the school year. Then we moved to Texas where I graduated from high school and went on to attend the University of Dallas.  I was fortunate enough to spend the spring semester of my sophomore year in Rome. 

Street Market in St. Paul-de-Vence, Provence, France

After I graduated from college, I returned to San Diego where I lived for 3 years before moving to Ventura County where I have lived ever since.

My husband is a southern gentleman who grew up in New Orleans and spent his youth traveling the South to vacation and visit family.  He moved to London during high school and went on to live in Scotland and Denmark.  After graduating from high school in Aberdeen, Scotland, he returned to the U.S. to attend Louisianna State University.  After graduation, he took a job in Texas, then ultimately, ended up living in Southern California. 

We both work for the government and have traveled all over the U.S. for work.  We love to travel and have been to Europe and visited many states together.  So, our cooking style is informed by all the places we've lived.  We always enjoy learning new cooking techniques and trying fresh food wherever we go.  We love to visit California Wine Country and often bring spices back different places we go.

Grapes for sale in Amalfi, Italy

I guess that's a very long way of saying we cook all kinds of food from all the places we've been!  We love living in Southern California where we have fresh produce, fish, and grass-fed beef year-round.

Here are a few of our family recipes: 
John's Mom's Curried Chicken Salad
Aunt Kak's Cream Cheese Brownies
Grandma Irene's Coconut and Walnut Cookies

Now comes the fun part!  I get to share this award with 5 fellow bloggers!

Food Stories is pleased to present the Food Stories Award for Excellence in Storytelling, a fabulous nomination that anyone can bestow on their fellow bloggers.

Here’s how it works:

1. The nominee should visit the award site (http://foodstoriesblog.com/food-stories-award/) and leave a comment indicating that they have been nominated and by whom. (This step is so important because it’s the only way our judges will know who is being considered for the monthly presentation).

2. The Nominee should thank the person that nominated them by posting & including a link to their blog.

3. Share one random thing about yourself in your blog post.

4. Select at least five other bloggers that you enjoy reading their stories and nominate them for the award.

5. Notify your  nominees by leaving a comment on their blog, including a link to the award site (http://foodstoriesblog.com/food-stories-award/) .

Food Stories will put together a team of judges to review all nominees and to select a Food Stories Award Winner for each month. More information to come on what fabulous opportunities await for those lucky winners!

My write-up:

1.  Done!

2.  Thank you so much C.J.!  I am truly honored!

3.  Purple is my favorite color - my last car was a purple Camaro!

4.  I am nominating the following wonderful food bloggers who are great storytellers, too:

Cher at The not so exciting adventures of a dabbler...

Trevor at Sis.Boom.[Blog]

Kathy at Bakeaway With Me

Kris at Miss Kris Kitchen

Chris at The Cafe Sucre Farine

Thank you all for your support of our culinary journey! 

Fresh Halibut Fish Tacos

Yesterday, I bought fresh local Halibut from Fresh Fish Fanatics on the docks at the Channel Islands Farmers' Market.  Chris and Dania are wondering if people would like to buy directly from them on Thursdays or Fridays in addition to Sundays.  Some of their regular customers have been asking for fresh fish, crab, and shrimp for their weekend menus.  If this sounds like something you'd like, please let them know via their FaceBook Page.

Fresh Halibut Tacos

Brush both sides of the Halibut steak with Olive Oil, then squeeze the juice of half a lime over it.
Sprinkle lightly with Tony Chachere's Creole Seasoning on both sides.
Place Halibut in a fish basket and grill over medium heat for about 7 minutes per side - our piece was about 1 pound and was just perfect for 4 large tacos.

Serve grilled Halibut on Flour Tortillas with:
Shredded Cabbage
Shredded Cheese
Sour Cream

Avocado Pico de Gallo

4 Tomatoes, seeded and diced

4 Green Onions, finely sliced

1 ripe Haas Avocado, peeled and diced

About 8 sprigs fresh Cilantro, minced

Juice of 1/2 a Lime

Enjoy!

Beautiful roses in downtown Los Olivos, CA

Southwestern Orzo Salad

John and I bought this neat Southwest Orzo from Pappardelle's at the Los Angeles Farmers' Market.  I wanted to makes something that would make the most of its unique flavors, so I created this colorful, flavorful salad.

Southwestern Orzo Salad

Prepare 1 pound of Orzo according to package directions.


While the Orzo is boiling, make the Lime Vinaigrette
In a measuring cup, whisk:
Juice of 2 Limes
3/4 cup Olive Oil
1 teaspoon Honey
1/2 teaspoon Salt
1 teaspoon Arizona Dreaming Seasoning
Set aside.

In a large salad bowl, toss
4 Roma Tomatoes, seeded and diced
4 Spring Onions, finely sliced
1 small can Corn, drained
1 can Black Beans, drained and rinsed
1/2 can Fire-Roasted Green Chiles
12 ounces Queso Fresco, crumbled
2 Avocados, diced
6 ounces Salami, diced
About 20 stems of Cilantro, chopped - I use kitchen shears to do this

Toss all together and enjoy!

We served this as a side-dish with Steak, but it's also a perfect meal salad.  You can use it to fill tomatoes or avocado halves, too.

City of Angels sculpture at The Grove and LA Farmers' Market

Dinner Salad with Boiled California King Crab and Red Potatoes

Dinner Salad 

Red Oak Leaf Lettuce

Celery

Carrots

Green Onions

Avocados

Tomatoes

Gorgonzola

with Italian Vinaigrette

Boiled California King Crab and Red Potatoes 

Last Sunday, at the Channel Islands Farmers' Market,  Fresh Fish Fanatics had California King Crabs!  They have really long legs and look like space aliens, but the fishermen assured me that they are the "filet mignon" of crabs.  I bought them live right on the dock.  They are so sweet and delicious and the preparation was really simple - that's because Chris cleaned them for us when I bought them!  Despite their funky appearance, these crabs yielded so much meat.  

Fill a large stockpot 2/3 full with water.  
Add 3 Tablespoons of Salt and 3 teaspoons Old Bay Seasoning. 
Bring to a boil and add Red Potatoes.
Boil for 10 minutes, then add crabs.
Continue to boil for 15 more minutes.
Drain.


Sprinkle potatoes with salt and pepper.
Serve crab with melted butter.

Enjoy!

Peas in the making!