{Party} Barefoot Contessa, new easy recipes, and Austin

08 Monday Aug 2011

Posted by Karen B. in Family, Food, Recipes, Simple Meals for the Avid Cook, Travel

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Austin was wonderful. HOT, but wonderful. We always stay with Son #1, his lovely wife and now, Olivia! Since Olivia is our first grand child we are over the moon with joy and we delight at her every move. She is crawling and charming us with her smile.

While in Austin our kids always make it a point to try new, well-reviewed places to eat. I’m pretty sure I gain weight each visit but come away wishing Orange County, California had 1/4 of the fabulous places to dine. I’m giving you the list, just in case you visit Austin sometime soon.

+ Walton’s Fancy and Staple

This little gem is owned by Sandra Bullock (yes, that one) and her sister. the pastrami sandwich on pretzel bread was the best pastrami sandwich I had eaten in a very long time. I unfortunately ate it all which left me with no room for one of their fabulous desserts. The cafe also sports a florist and small gift shop. It was wonderful.

+ Eastside (I actually mentioned this HERE)

I had eaten here a visit ago with Jamie’s mom (DIL). We’ve decided to make it a tradition. The food is delicious and many of the ingredients are grown on the grounds. They even have a chicken coop with a wide array of chickens, their eggs are from those wonderful chickens.

This little rooster was very small for a rooster. The baby chicks above are so cute. I didn’t take a picture of the mom but there are a wide variety of chickens at Eastside.

+ Haddington’s

+ Franklin Barbecue (this was mentioned in a recent Bon Appetit as the best barbecue in the nation! It didn’t disappoint but you have to arrive before they open to get in line. Once they run out of brisket, ribs or any other delicious meat, they close)

When we got home I was ready for some simple recipes for easy summer meals, 87 degrees, not 107 temperatures. I had tried a couple of recipes from Barefoot Contessa, Ina Garten’s “How easy is that?”. Even though this recipe requires the oven, I think you will enjoy the fresh flavor of the green herbs and summer is the ideal time for salmon, right. I prepared this with rice and a mixed green salad. Super easy and so delicious.

image via the kitchen designer blog

Roasted Salmon with Green Herbs

Serves 6

1 (2- to 2 ½-pound) skinless salmon fillet
Kosher salt and freshly ground black pepper
¼ cup good olive oil
2 tablespoons freshly squeezed lemon juice
½ cup minced scallions, white and green parts (4 scallions)
½ cup minced fresh dill
½ cup minced fresh parsley
¼ cup dry white wine
Lemon wedges, for serving

Preheat the oven to 425 degrees.

Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.

In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.

Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.

Hope you are staying cool and enjoying the final weeks of summer.

{Party}A Napa wedding #2

22 Friday Jul 2011

Posted by Karen B. in Entertaining, Flowers, Food, Party Planning

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Napa valley, weddings

We attended a beautiful wedding in Napa last September HERE and were lucky enough to be invited to another. Who doesn’t love a wedding, especially in the wine country of California? Warning, there are no pictures of the wedding/reception in this post. I just couldn’t bring myself to take my camera to such a formal affair. Once there, I realized it would have been perfectly fine since lots of folks had their cameras.

The mother of the groom did send me this image…the bride had arranged for her and her groom to sit on this loveseat during the dinner/toasts. How romantic is this?!

Instead, I’ll share with you our road trip to Napa and some of the highlights of the incredible weekend. First off, those who live in California probably know that the wine country can be pretty hot in July. We lucked out…I’m convinced Mother Nature knew to comply with the lovely bride’s day! It was a pleasant 72 degrees and never warmed more than 75 degrees during the entire weekend.

First stop…Bakesale Betty’s

We live in Southern California and the road trip, while not for everyone, happens to be fun for Hubby and me. We love to stop in North Oakland (Temescal District, adjacent to Berkeley) to grab a favorite fried chicken sandwich from Bakesale Betty’s. This quirky bakery only sells this sandwich and an array of baked goods that could add 10 pounds to anyone in a very short time.

The only sign for Bakesale Betty is the had written sign taped to the glass door.

This is even more delicious than it looks. I think I could duplicate the slaw but the chicken is a challenge.

Alison Barakat, an Aussie, cooked at Chez Panisse Café for 3 years before meeting her husband and opening the bakery. There is always a line for lunch and Alison has set up tables (ironing boards) around the entrance to the walk-in bakery for dining.

Next stop…4th Street, Berkeley

This is a wonderful diner and I have never been there when there wasn’t a wait…so worth it. Oh, and just so you know, there is no ocean view!

We then hit 4^th Street in Berkeley for a quick stroll up one side of the fabulous shopping/dining area and back down the other.

Mulholland Brothers have been making quality leather bags for years…I liked all of them but especially the 2 bags below…

On to Napa…

The rehearsal dinner was held at Silverado Vineyard. I felt as though I was standing on the patio of a pensione in Italy.

The food, ambiance and wine (of course) were delicious and we enjoyed the evening.

On Saturday we decided to visit one of my favorite Napa Valley towns, St. Helena. We started by enjoying an all-American breakfast at Gillwood’s Cafe. We then walked the main street. One of my favorite stores is Vintage Home. I wish there was a location closer to Orange County.

Love the Hermes lamp, even if orange wouldn’t work in my home.

The wedding began at 3:00 PM at a historic Catholic church in St. Helena. The church was dressed in beautiful white peonies and trees at the entrance, planted in zinc planter boxes, added beauty to the venue. (Kate and William started something having trees at Westminster Abby, a really effective addition). Bride, groom, groomsmen and bridesmaids all performed perfectly.

We were shuttled to the estate of Beaulieu Vineyard, the private home of the Beaulieu family heirs, where all of us were wowed by the formal gardens, European arbors, fountains and mature trees and vines. I really wish I had taken my camera! Anyway, the wedding was beyond lovely and fun.

Along this walk were places to take pictures to be put in a book for the bride and groom, there were stations offering appetizers and drinks. By the way, the beverage offered as we disembarked the shuttle was a St. Germaine. Elderberry liquor, vodka, club soda and a splash of grapefruit juice, refreshing and delicious.

This area was set up with long, black, wooden tables which bordered the perimeter of this garden. On each of the tables, down the center, were glass/crystal footed pieces that floral arrangements were sitting on that consisted of white peonies, white hydrangea and white dahlias.

I’m afraid these Googled pictures don’t do the site justice but it was truly beautiful and I’ve since found several photographers that have photographed weddings at Beaulieu. If you are planning a wedding this is a magical venue.

The following morning we were invited to Yountville Inn for breakfast. Yountville Inn was recently remodeled and I think it is my new favorite place! See for yourself.

This is the courtyard off the main lobby…so inviting.

The grounds of the Yountville Inn are filled with white, flowering plants…lots of hydrangea.

Love this fountain/sculpture.

All in all it was a magical weekend. Truly memorable. Thank you Jim and Glenys for including us.

Have you attended a wedding that will forever remain in your memory?

Napa on Dwellable

{Party}Easy Taco Salad

15 Friday Jul 2011

Posted by Karen B. in Entertaining, Food, Simple Meals for the Avid Cook

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Taco Salad

Because its Friday, summer and fairly hot I thought I’d pass along a super easy recipe for taco salad. Hubby even likes this (I know some men do not consider salad a meal by itself). This recipe is really easy and very hearty…you could have extra tortilla chips and maybe heat up a jar of queso if you worry it won’t be substantial enough for super hungry in your home.

You can also use this for a ladies lunch if your friend’s enjoy Mexican food. It’s not too spicy but does have a little kick if you add spicy salsa. Guacamole is a wonderful addition to this salad, as is sour cream. This is a good basic salad with plenty of room for you to use your imagination.

Enjoy and have a wonderful mid-July weekend.

Trader Joes Taco Salad

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Ingredients

1 pound ground beef
1 bag Romaine lettuce, chopped
1 16-ounce jar Trader Joes chucky salsa
Grated cheese
1 14-ounce can black beans, drained and rinsed
1 14-ounce can corn, drained
Chili powder, Lawry’s seasoned salt, cayenne pepper to taste
Tortilla chips

Preparation Instructions

Sauté ground beef until golden brown. Add all other ingredients except lettuce and grated cheddar. Serve meat mixture over top of a bed of lettuce, top with grated

cheese and crushed tortilla chips.

Serves 4-6

{Party}4th of July 2011

29 Wednesday Jun 2011

Posted by Karen B. in Entertaining, Food, Holiday/Seasonal cooking, Outdoor living, Simple Meals for the Avid Cook

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July 4th

It’s hard for me to fathom that a year has slipped by since the last Independence Day celebration.

photo by Steven Randazzo

We’ve been celebrating with a group of dear friends for the past 5 or 6 years and it’s always fun and relatively easy since we collectively cook for the feast.

photo by Anastassio Mentis photo by Steven Randazzo

I thought I’d pass along one of my favorite recipes for summer…it’s easy and delicious and perfect for the 4^th. My friends, Linda and Gretchen introduced this recipe to me years ago and it never fails to please a crowd. Enjoy!

photo by Steven Randazzo

CALIFORNIA GOLD RUSH BEANS

1 15-oz can garbanzo beans (drained)

1 15-oz can kidney beans (drained)

1 15-oz can lima beans (drained)

1 15-oz can barbecue beans (don’t drain)

8 slices bacon

1 medium onion (diced)

1 cup brown sugar

2/3 cup ketchup

1 Tbl Worcestershire sauce

8-10 oz. cheddar (cut into small cubes)

Parmesan cheese for garnish (Kraft brand works best for this)

Microwave the bacon until crisp and reserve 2 Tbl. of the drippings. Crumble the bacon and set aside. Saute the onion in the bacon drippings until translucent. Combine onions, bacon, cheddar cheese cubes and beans together in a large bowl and stir until well blended. Combine ketchup, brown sugar and Worcestershire to make a sauce and stir into bean mixture. Pour entire mixture into a 13” x 9” pyrex dish, sprinkle with the parmesan cheese, and bake at 350 degrees for 1 hour.

Bon appetit!

Entertaining recipes

30 Monday May 2011

Posted by Karen B. in Entertaining, Food, Misc, Simple Meals for the Avid Cook

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Chicken recipe

I mentioned to you HERE that I would send you the recipe for the main course for my Birthday Group dinner. This recipe is originally from Bon Appetite magazine and can be found at Epicurious HERE for a simple to print copy.

Each time I prepare it I get rave reviews, doesn’t every hostess love that?! I prepare the chicken late in the day up to the last step of putting it in the oven (usually about 2 hours before guests arrive) and leave it covered with foil until I’m ready to pop it in the oven for its final bake. This allows me time to clean the stove of the splatters before the party begins. I make the sauce at that time and keep it on the back burner with a lid until I need to reheat it.

The recipe may be more of a cool weather recipe but I guarantee you it’s tasty. The sauce makes it especially good with rice or roasted potatoes.

Pistachio Crusted Chicken with

Mustard Cream Sauce

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Ingredients

1 cup shelled raw pistachios (about 4 ounces)
1/2 cup panko (Japanese breadcrumbs)
1/4 cup Dijon mustard
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh dill
1 teaspoon chopped fresh rosemary
4 5-ounce skinless boneless chicken breast halves

2 tablespoons (about) vegetable

Preparation Instructions
Preheat oven to 400°F. Finely grind nuts in processor. Add panko and blend, using on/off turns. Transfer to shallow baking dish. Mix mustard, basil, dill and rosemary in medium bowl. Spread mustard mixture over both sides of each chicken breast. Dip chicken breasts into nut mixture, coating completely. Sprinkle with salt and pepper.

Heat 2 tablespoons oil in heavy large skillet over medium heat. Add 2 chicken breasts to skillet and cook until golden brown, about 2 minutes per side. Transfer chicken to baking sheet. Remove any leftover nuts from skillet. Repeat with remaining 2 chicken breasts, adding more oil to skillet as necessary. Bake chicken until cooked through, about 7 minutes. Spoon Mustard-Cream Sauce over chicken and serve immediately.
Mustard Cream Sauce

Ingredients

1/2 cup dry white wine
1/4 cup chopped shallots
1 cup whipping cream
2 tablespoons Dijon mustard
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill

Preparation Instructions

Boil white wine and shallots in heavy medium saucepan over high heat until liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add whipping cream and simmer until reduced to 1 cup, about 2 minutes. Add Dijon mustard, basil and dill. Simmer 2 minutes to blend flavors. Season sauce to taste with salt and pepper.

Bon Appetit. Have you cooked any simple but tasty recipes lately?

Birthday Dinner ~ 2011

18 Wednesday May 2011

Posted by Karen B. in Entertaining, Flowers, Food, Party Planning, Simple Meals for the Avid Cook

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Spring birthday dinner 2011

As I’ve mentioned before, we’re part of a 5-couple “birthday” group. Four couples (we are close friends with) started a dinner group where we celebrate birthdays honoring each of us (usually 2 at a time) throughout the year. I have posted about it HERE and HERE.

This year it is my turn to celebrate the birthday of our baker extraordinaire of the group, Joyce.

I decorated my concrete puti (that stands guard at the front door) with live ivy and star jasmine.

I began thinking about the table setting back in January and found a Ralph Lauren tablecloth at T.J. Maxx to help me set the color and theme.

Because I’ve been loving lanterns I picked up the white lanterns and decided to use them along with some spring flowers.

My mom gave me the depression glass plates (she had found them at a garage sale) and I’ve used them for salad and dessert. The dinner plates are Pottery Barn’s catering plates, perfectly plain and white.

The menu will include a favorite Pistachio Crusted Chicken, fresh asparagus and roasted potatoes. The dinner is a little rich but I’ll pass out Alka Seltzer after dinner and all will be fine!

I will post the recipe for the chicken later.

Happy Birthday, Joyce! May 2011 be the best year ever.

A new recipe for a spring BBQ

25 Monday Apr 2011

Posted by Karen B. in Entertaining, Flowers, Food, Outdoor living, Recipes, Simple Meals for the Avid Cook

≈ 4 Comments

Image via Graphics Fairy

I’m eager for spring to show its sunny self and present us with an opportunity to dine al fresco and enjoy a yummy burger. We’ve had a few days that have hinted at it’s permanent arrival…only to be followed by overcast, gray skies! (I know, stop whining. It could be worse!)

Image via French Essence

I’m normally a beef burger kind of gal but this recipe enticed me with the seasonings used and I thought maybe I could eat one healthy burger every now and then, I mean what’s the harm, right?

I mentioned Epicurious a couple of weeks ago and this “Best of Epicurious” recipe site (within their site) is chock full of deliciousness. If you like tasty recipes that are tested by lots of readers who send in glowing reviews I urge you to link HERE. If you’d like to print a clean copy of this recipe, click HERE.

Grilled Turkey Burgers with Cheddar & Smoky Aioli

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INGREDIENTS:

1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 cup mayonnaise
2 tablespoons extra-virgin olive oil plus additional for brushing
2 teaspoons fresh lemon juice
1 1/2 teaspoons smoked paprika
1 garlic clove, pressed
1 pound ground dark-meat turkey
4 1/3 -inch-thick red onion slices
1 large or 2 small red bell peppers, quartered
4 slices white cheddar cheese or Monterey Jack cheese
4 sesame-seed hamburger buns
Arugula
Pickle wedges
Corn chips

INSTRUCTIONS:

Toast cumin seeds and coriander seeds in small skillet over medium-high heat until aromatic and slightly darker in color, shaking skillet often, about 1 1/2 minutes. Cool. Finely grind toasted seeds in spice grinder or in mortar with pestle. Whisk mayonnaise, 2 tablespoons extra-virgin olive oil, fresh lemon juice, smoked paprika, garlic, and ground spices in small bowl. Season aioli to taste with salt and pepper. DO AHEAD: Aioli can be made 1 day ahead. Cover and refrigerate.

Place turkey in medium bowl. Add 2 tablespoons aioli; mix gently. Using damp hands, divide turkey mixture into 4 equal portions, then form each into scant 3/4-inch thick patty, about 3 1/2 inches in diameter. Using thumb, make small indentation in center of each burger. DO AHEAD: Can be made 4 hours ahead. Cover and chill.

Prepare barbecue (medium-high heat). Sprinkle burgers with salt and pepper. Brush onion slices and bell pepper pieces with oil; sprinkle with salt and pepper. Grill onions and bell peppers until soft and charred, about 4 minutes per side.

Grill turkey burgers 5 minutes. Turn over; grill until almost cooked through, about 4 minutes. Top each burger with 1 cheese slice and grill until meat is cooked through and cheese melts, about 1 minute longer. Place 1 turkey burger on each of 4 bun bottoms. Arrange grilled red pepper pieces, then grilled red onion slices over. Top each with dollop of aioli and some arugula. Cover burgers with bun tops and serve with pickle wedges and corn chips.

Have you barbecued your first burger of the season yet? If so, what’s your favorite?

Great spring recipe :: Grilled Jerk Chicken

04 Monday Apr 2011

Posted by Karen B. in Food, Recipes, Simple Meals for the Avid Cook

≈ 4 Comments

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Chicken recipes

Now that the promise of spring weather is at hand I have been thinking of dining al fresco {which may be a bit premature} but these images from The Inside Story made me anxious to begin planning.

Image via The Inside Story~via pinterest

Image via The Inside Story~via tumblr

Image via Nine & Sixteen

This is the first spring I can remember when I am eager to have warm (not HOT) days and cool evenings. I am a cool weather person by nature but this past winter has been very cool by Southern California standards and I guess I’m ready for some fun in the sun {slight exaggeration since I’m a fair skinned red-head and try to avoid direct sun exposure}.

With that in mind I figured I better get some grilling recipes ready and what better time to ask hubby to be the guinea pig on some new meals?!

Okay, I know this isn’t a guinea pig but I couldn’t resist the cute little guy with his petunia hat! Image via Content in a Cottage

I visited one of my favorite food sites, Epicurious, and came up with this recipe (one of their top rated/reviewed chicken dishes. I’ll let you know how it turns out.

Image by Ericka McConnell via Epicurious

Grilled Jerk Chicken

INGREDIENTS:

For jerk marinade:

3 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
4 to 5 fresh Scotch bonnet or habanera chiles, stemmed and seeded
1/4 cup fresh lime juice
2 tablespoons soy sauce
3 tablespoons olive oil
1 1/2 tablespoons salt
1 tablespoon packed brown sugar
1 tablespoon fresh thyme leaves
2 teaspoons ground allspice
2 teaspoons black pepper
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon

For chicken:

4 chicken breast halves with skin and bones (3 pounds), halved crosswise
2 1/2 to 3 pounds chicken thighs and drumsticks

INSTRUCTIONS:

Make marinade:
Blend all marinade ingredients in a blender until smooth.

Marinate and grill chicken:
Divide chicken pieces and marinade between 2 sealable plastic bags. Seal bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice, 1 day.

Let chicken stand at room temperature 1 hour before cooking.

To cook chicken using a charcoal grill:
Open vents on bottom of grill and on lid. Light a large chimney of charcoal briquettes (about 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal).

When charcoal turns grayish white and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken in batches on lightly oiled rack over coals until well browned on all sides, about 3 minutes per batch. Move chicken as seared to side of grill with no coals underneath, then cook, covered with lid, until cooked through, 25 to 30 minutes more.

To cook chicken using a gas grill:
Preheat burners on high, then adjust heat to moderate. Cook chicken until well browned on all sides, 15 to 20 minutes. Adjust heat to low and cook chicken, covered with lid, until cooked through, about 25 minutes more.

Serve chicken with pineapple/papaya salsa.

Cooks’ note: · If you can’t grill, you can roast chicken in 2 large shallow (1-inch-deep) baking pans in upper and lower thirds of a 400°F oven, switching position of pans halfway through roasting, 40 to 45 minutes total. {This is the dreary/rainy day alternative}

Irish Stew, a simple recipe

23 Wednesday Mar 2011

Posted by Karen B. in Entertaining, Food, Recipes, Simple Meals for the Avid Cook

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Irish Stew

I realize St. Patrick’s Day is behind us but I thought I would share the recipe I prepare for the holiday. It’s a modification of my mom’s beef soup recipe; with a bit of tweaking and some thickening of the broth you have a hearty and tasty stew good for any cool winter (or spring) evening meal. As with so many stews, it’s better the second time you heat it so I usually make mine a day before I’m going to serve it. Enjoy!

Image via Pioneer Woman ~ link on my GHP Home page

KB’s Irish Stew

Beef (serves 6)

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INGREDIENTS:

2 pounds London broil, cubed, patted dry

2 tablespoons canola oil

2 tablespoons butter

4 large carrots, scrubbed and sliced

8 large mushrooms, sliced

3 medium potatoes, diced

1 large onion, diced (or you can use frozen pearl onions)

4 cups beef broth+

1/4 cup flour

1/2 cup whipping cream

1 teaspoon thyme

Salt and pepper to taste

INSTRUCTIONS:

Cube beef, trim off excess fat. Heat oil and butter in Dutch oven over medium-high heat. Dry beef with paper towels; season with salt and pepper; brown beef in small batches. Once brown on all sides; continue until all beef is browned; set aside.

Next add onion and carrots, (it may be necessary to add a little more oil); add mushrooms after onion has cooked for about 2 minutes; cook until mushrooms have released their juices. Return beef to pan and add broth and cubed potatoes. Reduce heat to keep (medium-low heat) stew simmering; cook for 2 hours, with lid on pan. Check periodically in case more broth is needed.

30 minutes before stew is finished, make slurry of flour and whipping cream, add to stew and stir. Check and adjust seasonings.

Serve with crusty bread and salad.

A bit of the Irish and a spot of green

16 Wednesday Mar 2011

Posted by Karen B. in Entertaining, Food, Holiday/Seasonal cooking

≈ 8 Comments

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St. Patrick's Day

Top o’ the mornin’ to you. Here’s a bit o’ green for your upcoming St. Patrick’s Day…

Okay, technically this cottage is in the Cotswold's...I couldn't find one nearly as charming on Google for Ireland.

You may want to dress up and paint the town red, I mean green!

I'd add the Burberry scarf just in case it's cool outside.

You'll want to take your bag, green beer isn't free.

I've never had this drink, but it's so much prettier than green beer, right?

I’ve always wanted to visit Ireland…I’ve been to England several times and just never managed to get to Ireland (bucket list #5).

Maybe you just want to keep it casual...

Hey, not that I own green UGG’s but these would be comfortable for an evening at home.

Maybe you'd rather stay home with your best friend, Reilly, the Irish Wolfhound (not to be confused with the Deerhound that just won Best of Breed at Westminster Dog Show.