Saturday, October 15, 2011

Happiness is...My Pet Pumpkin

Every year, for the last 20+ years, I have had a Pet Pumpkin.  Not a pumpkin for carving or eating (well on occasion I have eaten my pumpkin in the end...mmm roasted pumpkin), but a special pumpkin that I will sometimes carry around, take on a trip, put next to my bed, or set on my desk to keep me company...a pet pumpkin.

As soon as I see the pumpkins come out at the grocery store I start to get excited.  I love pumpkin time! I can't wait to pick out the right pumpkin.  Some times I see it right away and other times I've had to sort through huge piles of pumpkins looking for just the right one.  Over the years I've had huge orange carving pumpkins, petite sugar pie pumpkins, lovely white ghost pumpkins, elegant crimson pumpkins, pretty green ones, smooth ones, warty ones, and striped ones.

This tradition started back when I was in college and a friend and I adopted a great big orange carving pumpkin, in October of 1990. We took turns caring for it, taking it to class, out for dinner at The 4B's, it went with us to parties, and even to movies.  One day, in the middle of winter, our beloved Pet Pumpkin developed a a soft spot and toppled out the window where it landed on a ledge a story below and by evening was completely buried in snow.  When the snow thawed that spring, all that was left of our pet was a dark orangey-brown mound of shell that eventually molded over and flaked away in the wind, leaving a permanent black mark that we would check on from time to time.

Now, every year, I get a new pet pumpkin, but none have ever been as special as the sweet little sugar pie pumpkin I got in 2003.  I left my pet pumpkin in the office of the meat shop, where I was working at the time, and when I returned the next morning...

This is Barnes.
I found that magically (or at the hands of some silly sausage making boys) my pumpkin had been transformed into Barnes!

She was the Best Pet Pumpkin a Girl could ever hope to have!

We went to bars (she got me a lot of free drinks!) and parties and ski trips.  Barnes and I went to work together, went on road trips, and met tons of new people. 

She was a fun girl and I think of her fondly every year as the pumpkins are brought out and placed in piles...


Barnes getting candy from my friend Ludmilla


Barnes in her Autumn Finest.

Barnes dressed as a Witch for Halloween.

Barnes out with friends.

Barnes and her Mom.

Barnes with her 3 Aunts.

Barnes with her Brothers and Sisters.

Barnes with her Cousins.

Barnes with her friend Glitch.

Barnes bundled up for a snow day.

Barnes at work on Christmas Day.

Barnes was a Party Pumpkin.


Saturday, October 8, 2011

Happiness is...Figs

Figs always remind me of playing hide and seek.  The neighborhood where my Grandparents lived, in California, was full of fig trees, and when I was young I would play hide and seek with the neighbor kids.

We would jumping over wooden fences into garden beds covered with fallen fruit that would squish between my toes and stick to my hands and knees as I crouched under low hanging branches to hide from the one who was "It".

A sticky sweet mess, my grandfather would spray me off with the hose and I would dry off laying on the grass staring up at the sky looking at cloud pictures.

I don't really remember eating figs as kid in any other form than picked straight from the tree and gobbled up.  No one made fig jam, or put them in salads, or used them in baked goods.
 Growing up in Montana the only way to get a fig was in "Newton" form, so I have never really paid any mind to them (though I do love a "Fig Newton" from time to time).

Figs recently came back into my life, in dried form, when a friend suggested I use them as a pizza topping (really good).  Usually figs are out of my price range.  They can be very spendy, and since I never quite know what to do with them, I don't buy them. But this year, during the peak of fig deliciousness, I came across a great deal and decided I could afford a little figgy indulgence.

I procured two varieties, the Brown Turkey and the Black Mission.  I made a small batch of Fresh Fig Spread with Honey, for making Fig Bars at a later date, and the rest I stuffed with Goat Cheese, wrapped in Prosciutto and oven roasted.  I had never tried this preparation before but I am now in love with figs this way.  Plus it's super easy to make!


First, wash, dry and inspect all of the Figs you will be using.
Make sure there are no bruises and that they are not over-ripe.
You only want the delicious ones.


Assemble all the ingredients;
delicious Figs, Goat Chevre, and Prosciutto
(I used a scrummy Parma Ham).


Depending on the width of you Prosciutto you may
wish to cut the slices in half or even thirds.
The slices should be as wide and the height of the Figs.


Slice off the stem. Make a cut from the top of the Fig
through to the blossom end, but only cut halfway through.
You are making a pouch for the cheese.


Take a pinch of Goat Chevre, a little larger than a raisin,
and stuff it inside of the Fig.  Try to close the Fig
around the Cheese a best you can.


Wrap each Cheese stuffed Fig in a piece of 
Prosciutto.  Like a little hammy blanket.


Place the Prosciutto wrapped Figs on a parchment lined
baking sheet, leaving about an inch of space between each Fig.


Bake in a 450˚ F oven for 8-10 minutes, until the Figs are
bubbly, the Cheese is fluffy and the Prosciutto is crispy.

Enjoy hot or at room temperature.

*Let the Figs cool for a few minutes before nomming because the
cheese will be crazy hot.

These Figs make great appetizers for parties, are tasty thrown on a
salad, and make a delicious anytime snack. Loves!

For a little added loveliness drizzle the warm Figs with a 
bit of golden honey or syrupy balsamic vinegar. *slurp*

Baked Goat Chevre Stuffed Figs Wrapped in Prosciutto

12 fresh Mission Figs
12 fresh Brown Turkey Figs
8 oz. Goat Chevre
12 slices Parma Prosciutto (more if slices are small)

Preheat oven to 450ºF.

Wash, dry, and inspect your Figs.

Slice your Prosciutto in half.

Cut each Fig halfway down the center lengthwise; you want the Fig to remain whole.

Stuff a plump raisin size piece of Goat Chevre into the slit of each Fig.

Wrap each Fig with Prosciutto and transfer to a parchment lined baking sheet.

Bake the Figs until heated through and Prosciutto is crispy, about 8-10 minutes.

Remove from the oven, let cool slightly, and enjoy.

Saturday, September 24, 2011

Happiness is...Blue Cheese Caramel Sauce

 September

The goldenrod is yellow;
The corn is turning brown;
The trees in apple orchards
With fruit are bending down.

The gentian's bluest fringes
Are curling in the sun;
In dusky pods the milkweed
Its hidden silk has spun.

The sedges flaunt their harvest
In every meadow-nook;
And asters by the brookside
Make asters in the brook.

From dewy lanes at morning
The grapes' sweet odors rise;
At noon the roads all flutter
With yellow butterflies.

By all these lovely tokens
September days are here,
With summer's best of weather,
And autumn's best of cheer.

by Helen Hunt Jackson 

I can't deny that I have been enjoying this late Summer/early Autumn weather.  Though the days are clearly getting shorter, we have had clear sunny skies and mild, warm evenings with wonderful briny breezes.  Lovely weather.

Call me crazy, but I've even been enjoying the humidity.  We don't often get hot and humid here in the coastal northwest.  Sticky heat gives me a good excuse to take a mid-day icy cold shower, which I almost never get to do. 

The trees are beginning to change colors, from dark green to gold and amber.  There are pumpkins in the market, and I am often dreaming of soup and sweaters and mufflers and long walks on crisp, smoke tinged nights.  I love Autumn, it's my absolute favorite time of year.

Another reason I love Fall is Apples.  I only eat apples in the Fall, because it is the only time they are any good.  I plan on making Apple Pie, Apple Butter, Mulligatawny Soup, and grilled Apple & Smoked Cheddar sandwiches.  An Autumn Apple Feast!

I picked up 3 delicious looking Honeycrisp Apples at the market the other day.  I planned on making Caramel Apples, but decided I would make a Caramel Dip instead (much easier on the teeth).

When I bought the apples they were sampling them out with Blue Cheese and it was a brilliant combination.  I kept thinking about how good the apple and the cheese go together, so today when I got in the kitchen to make my Caramel Apple Dip I decided I would add Blue Cheese to my sauce.  Why not?  I've had Blue Cheese and Honey before, and how different are honey and caramel anyways?

So good!  I kept wanting to taste it again and again. Sweet, creamy, salty, Blue Cheesy, and delicious with my Honeycrisp Apple slices.  

I can't wait to share this sauce with everyone I know.  I just know it would be scrummy over vanilla ice cream or drizzled over a slice of apple pie.

Blue Cheese Caramel Sauce

25 individually wrapped Caramels, about 1 cups worth
1/4 cup Heavy Cream
1/4 cup Blue Cheese, I used Salemville Amish Gorgonzola

Place the Caramels and Heavy Cream in a small heavy bottomed saucepan, over medium heat.

Stir constantly, until the Caramels have melted completely and the sauce has thickened.

Lower the heat and stir in the Blue Cheese; blend until cheese is completely incorporated into the sauce.

Remove from heat and let cool slightly.

Transfer sauce to a jar or bowl; do not cover until completely cooled.

Enjoy warm, room temperature, or chilled with apple slices, pears, pie, ice cream, or anything else you can think to dip or drizzle it on.

Thursday, September 15, 2011

Happiness is...a Paper Hat


Today is Make A Hat Day, so of course I had to make a hat, because I love hats!  Big hats, small hats, berets, cowboy, I wear and love them all.

So, some big decisions to make. What should I make my hat out of?
Felt?  Fleece?  Tissue?  I think Paper.  I have lots of newspaper around due to my obsession with doing the daily crossword puzzle...

What type of hat should I make?
Pirate?  Porkpie?  Fascinator? I do have tons of big feathers in my closet...I collect too much crap.  But then again my 'crap' comes in handy for a day like today.

Well here it is, after about an hour of folding and shaping and taping...
My Newspaper Cloche Hat:


 I made my little hat out of newspaper, black electrical tape, a piece of
white grosgrain ribbon, and a bunch of pink silk hydrangea.


 I think is looks really sweet from the side.

I'll definitely be wearing my hat today!


Tuesday, September 13, 2011

Happiness is...An Impromptu Breakfast

After nearly 2 weeks of truly perfect summer weather, today I woke up to this...

The quintessential Seattle morning; cool, misty, briny, and most of all gray.   Gray from the Sound to the Heavens.  Not rainy, just gray. My favorite kind of gray day.  The kind of day that beckons you to stay in your pajamas, open all your window blinds, climb into your most comfy chair and read challenging books and watch terrible movies all day long, whilst you are cuddled up under your most favorite blanket...mmmmm lovely gray day.

So when my friend rang me in the morning, to invite me to go for breakfast, I instead invited my friend over to my place and I would make us both breakfast, as I had no intention of leaving the coziness of my house to spend my morning sitting on some uncomfortable bench, at a slightly sticky table, while being ignored by some snarky hipster server, and spending too much money on a meal I could make myself...better...and I didn't even have to get out of my jammies.

Some masa flour and a little water, and in minutes I had corn tortillas in my skillet.  Strong pot of coffee brewing. In my pantry I had eggs, some goat chevre. a few strips of bacon, and some fresh jalapeno peppers, the makings for a decent scramble or omelette.  But a gray day like today calls for something a little quirkier than an omelette or scrambled eggs.  I decided to make something I had never had before...Jalapeno Poppers.

I have never had...a Jalapeno Popper.  Basically because I could never say, "I'll have the Jalapeno Poppers."  Poppers.  Poppers.  "I want the Jalapeno Poppers." (never gonna happen out in public.) 

So I got to work, stuffing my jalapeno peppers.

First, I made sure the peppers were washed well, since I bought
them at the 'Used Fruit Store' and I'm sure about 1000 people had
touched them before I bought them.  Then I took the  stems off.

Next I sliced the peppers open, lengthwise.
These were going to be spicy with all those seeds.
*It is also a good idea to wear a pair of rubber gloves during
this whole process, or you could end up with a nice 
capsicum burn in your hands and other parts of your body
if you touch anything.

Using a grapefruit spoon, I scraped out all the seeds and
membrane from inside the peppers.  I want them zesty but not 
mouth burning.

Using my (gloved) fingers I placed a small amount of goat
chevre into each half of the peppers.  Just enough to be flush
with the rim of the pepper.

Stick the goat cheese stuffed halves back together again.

I cut my bacon strips in half and wrapped each
pepper in a half of strip of bacon.  You can secure the bacon 
to the pepper with a toothpick or small skewer, but I used the only 
thing I had, some bamboo cocktail picks. 
*I soaked the picks in water for awhile so they wouldn't
burn during cooking.
 
I had preheated the over to 450˚ F.
Then I placed the bacon wrapped peppers on a baking sheet,

I cooked the peppers for 10-15 minutes, until the bacon was very crispy
and the jalapeno was tender and the cheese melty.

We enjoyed out Jalapeno Poppers with corn tortillas, some
fried eggs, a little heated salsa and lots of coffee.

We ate in out jammies too!


Baked Jalapeno Poppers

6 large Jalapeno Peppers
2 oz. soft Goat Cheese, I used Chevre
3 strips of thick-cut Bacon
Kosher Salt & Pepper, to taste

Preheat the oven to 450˚ F.

Put on some rubber/latex gloves!

Cut Jalapeno Peppers in half, lengthwise. With a spoon, scrape out the seeds and membrane. Fill each jalapeno half with a little Goat Cheese, just to the rim of the pepper. Put the filled halves back together and wrap each jalapeno with a half slice of Bacon. Secure the bacon by sticking toothpick or skewer through the middle.

Bake on a sheet pan for 10-15 minutes, until the bacon is crispy.  If, after 15 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off.

Sprinkle with Kosher Salt & Pepper.  Serve immediately, but they’re also great at room temperature.

Nom Nom.


Friday, September 9, 2011

Happiness is...Green Tomatoes

Here it is, the beginning of September, and we are finally getting our summer.  It has just been downright gorgeous for the past week, low 80's, cooling breezes coming in off the Sound, spectacular sunsets...I can't believe Fall is right around the corner.

Fall's coming alright. You can see signs of it everywhere, the leaves are just a little more red or yellow everyday.  The sun is setting a little earlier each day too. You can even smell it wafting in on the misty mornings...it's there, it's real close. Though you'd barely be thinking about it on a day like today.  So nice.

The urban gardens in my neighborhood are definitely telling me summer is coming to a close.  The berries have long been picked, the corn stalks have been cut and are drying in piles along the fences, the peas and beans are disappearing rapidly, and tomato plants are heavy with Green Tomatoes. 

Green Tomatoes everywhere I look.  I'll spy a red one here or there, and there may be more to come with this hot spell, but I have had my eye on the prize of a big bushel of Green Tomatoes.

I got a pail from a friend, I was allowed to pick all I wanted from my Bank's Community Garden, my neighbor said I could take them all as long as I shared what I put up, and the rest I pilfered from some unattended plants in an alley and from an abandoned plot behind a condemned house.  Green Tomatoes Galore.

So far I have made Green Tomato Pizza, BL(G)T Soup (Bacon, Lettuce & Green Tomato Soup), Green Tomato Marmalade, Green Tomato & Grape Chutney, Fried Green Tomato Sandwiches, and Green Tomato Mincemeat (no real meat of course) to be put up for Christmas Pies.

But, by far, my favorite Green Tomato application this year has been My Green Tomato Coffeecake.  Inspired by a co-worker who made Mango Bread, I said,  "Why not?  Green Tomato could be good in a cake."  Little did I know just how good.

I love sweet & tart together, and this cake has that. It is dense but not dry, because the Green Tomatoes make it very moist. Plus it's chock full of goodies like raisins, nuts, and coconut (pretty much everything I had laying around in my pantry).  A little streusel topping and a dusting of powdered sugar and 'voila', Green Tomato Coffeecake.  Nom Nom.

I made sure I froze enough diced Green Tomatoes to make this coffeecake at least two more time this fall.  It will be so good on a crisp Autumn morning with a hot cup of coffee.

GREEN TOMATO COFFEECAKE

For Cake:
2 c. Raw Sugar
1 c. Vegetable Oil
3 Eggs
2 t. pure Vanilla Extract
1 1/2  c. all-purpose Flour
1 1/2 c. Whole Wheat Flour
1 t. Kosher Salt
1 t. Baking Powder
1 t. ground Cinnamon
1/4 t. freshly grated Nutmeg
1 cup Walnuts
1/2 c. Black Raisins
1/2 c. Golden Raisins
2 1/2 c. diced Green Tomatoes
1 c. shaved Coconut (the really big stuff)
Powdered Sugar for dusting

For Streusel Topping:
1/2 c. all-purpose Flour
1/2 c. Oatmeal
1/4 c. packed Brown Sugar
1/4 c. Raw Sugar
1/4 t. ground Cinnamon
1/4 t. freshly ground Nutmeg
3/4 c. chopped Walnuts
a pinch of Kosher Salt
3/4 stick Unsalted Butter, cubed 

Prepare the Streusel Topping:
Combine the Flour, Oatmeal, Brown Sugar, Raw Sugar, cinnamon, Nutmeg, Walnuts, and Kosher Salt in the bowl of a food processor. Add the cubed Unsalted Butter and pulse until it looks crumbly.  Set aside.



For the Cake:
 Preheat oven to 350°.
 Grease a 9x13 inch baking pan, set aside.

In mixing bowl, beat sugar, vegetable oil, eggs and vanilla until smooth and a little fluffy. Sift together the flour, salt, baking powder, cinnamon and nutmeg; slowly beat into egg mixture. Blend well. Stir in pecans, raisins, green tomatoes, and coconut.  Pour batter into prepared baking pan and cover evenly with the streusel topping.

Bake for one hour, or until a wooden pick or cake tester inserted in center comes out clean.

Let cool completely and dust with powdered sugar. Eat & Enjoy!

A slice I took to work for lunch.



Friday, August 26, 2011

Happiness is...Rhubarb Chutney

I have a Dear Friend who grows Rhubarb in her backyard, and from time to time she will lavish me with a bow-tied bundle. 

The same friend who provides me with the delicious ruby red stalks, made the most wonderful Lemon Custard Rhubarb Pie, that I'm kvelling over nearly 2 months later. That was one delicious pie...A creamy, sweet, sour, refreshing bit of Heaven that pie was.

On my own I have done the Rhubarb Pie, the Strawberry Rhubarb Crisp, Red Wine Braised Rhubarb, Raspberry Rhubarb Ice Cream Topping, and even a Rhubarb Upside-down cake.

Now I'm all about something a little more exotic, a little more sweet-savory, a little more...chutney.

I've done all sorts of chutneys, from apple to mango and even green tomato.  So why not Rhubarb?

Funny thing about chutney, it's transformative.  Chutney makes pork and ham elegant, magically makes a simple hunk of cheese and a bit of bread a grilled cheese masterpiece, and bring it out at a party and suddenly everyone is wowed.

All from a few slices of fruit, a bit of onion, a little sugar, a few pinches of spice, a splash of vinegar, and a tiny piece of time.

 Rhubarb Chutney

1 T. Olive Oil
1/2 a medium Yellow Onion, finely diced
1/2 lb. Rhubarb, cut into 1/2" pieces
1/4 c. seedless Raisins
1/4 c. dried Cranberries ~or~ Cherries
1 1/2 t. freshly grated Ginger Root
2 Cinnamon Sticks
1/2 t. Curry Powder
a pinch or 2 of Kosher Salt
1/4 c + 1 T. packed Brown Sugar
1 T. Grand Marnier (optional)
1 T. Balsamic Vinegar

Heat the Olive Oil in a heavy bottomed saucepan over medium heat. Cook the Yellow Onion until translucent, about 5-6 minutes.

Add the Rhubarb, Raisins, dried Cranberries, Brown Sugar, grated Ginger Root, cinnamon sticks, and a pinch of Kosher Salt. Cook over medium, stirring,stirring, stirring, until rhubarb begins to break down, 8-10 minutes. Stir in the Curry Powder, Grand Marnier and Balsamic Vinegar. Continue cooking and stirring until the liquid thickens and the Rhubarb is tender but not completely mushy.

Remove from the heat. Let the chutney cool slightly and then remove the cinnamon sticks. Taste and adjust seasonings if needed.  Chill completely in your cooling box.  Store chilled.

Makes about 2 cups of chutney.

As I deal in cheese, I would suggest pairing this Rhubarb Chutney with a sharp cheddar, such as Kerrygold's Vintage Irish Cheddar, or with a milder brie, like Marin Rouge et Noir Brie, and a bit of crusty bread.