for this chilly night....

this really has been the longest winter.  i know we should be moving on to some beautiful spring recipes but it's still sooo cold out.  i thought i would share one more soup recipe.  it is super easy and tastes really good.  only 7 ingredients.

this past weekend i wasn't going to be home... except i was.  long story.  opening up our hearts to the unexpected frees us somehow.
in any case,  it turned out super productive.  i put the finishing touches on the new downstairs bath and i think it came out super cute.

we redid the photo wall on the stairs and i was happy with that too. it's a bit difficult to take a photo tho it's a strange angle,  i'll try again when its daylight.

 our new light fixture got installed which i love.  it can be super bright for projects or super low for cozy dinners.

i know this long winter is coming to an end, i can almost feel spring looming in the distance.
until then,  have one more bowl of steaming soup, you'll love it.


zuppa toscana
ingredients

1 pound of ground hot sausage.   i might 1/2 the hot portion next time
1 small white onion diced
4 cups chicken stock
1 1/2 ounce jar of roasted red peppers drained and diced.
1 bunch of kale chopped (stems removed) into bite size pieces
1 pd of potato gnocchi
1/2 c heavy cream
salt and pepper
optional topping (freshly grated parmesan cheese, crumbled bacon)

directions

add italian sausage and diced onion to the large stockpot.  cook over medium-high heat until the sausage is completely browned, stirring occasionally and breaking up the sausage with a spoon.  drain out as much of the excess grease as possible.

then add in the chicken stock and diced roasted red peppers, and bring the mixture to a simmer (still over medium-high heat).  once it reaches a simmer, reduce heat to medium-low and add the kale and gnocchi and stir to combine.  continue cooking for 5 minutes, or until the gnocchi are cooked through and tender.  stir in the heavy cream.  season to taste with salt and pepper.  (i used about 1 teaspoon salt, 1/2 teaspoon pepper.)

serve warm with desired toppings.

i highly recommend using "hot" italian sausage for this recipe, i found it to be quite spicy.   if you want you can use 1/2 pd hot italian sausage and 1/2 pd of regular.  with so few ingredients, the sausage is actually the ingredient that provides most of the seasoning for this soup, and much of the heat will be dispersed over the multiple servings.  so unless you're really averse to spicy food, take the chance and go hot with this one!

enjoy.

love sent, xo

friday night dessert

vanilla ricotta dessert ravioli with orange mint dipping sauce

ingredients

for filling


1/2 c whole milk ricotta cheese
2 tablespoons sugar
1/2 teaspoon pure vanilla extract
1 tablespoon chopped fresh mint leaves
1 1/2 teaspoons orange zest, from 1 medium orange
1 vanilla bean, split lengthwise
1 egg, beaten
24 round potsticker (gyoza) wrappers 
powdered sugar

vegetable oil, for frying

dipping sauce

1/2 cup fresh orange juice, from 1 medium orange
1 cup sugar
2 tablespoons chopped fresh mint leaves


directions

for the ravioli:

in a small bowl, combine the ricotta cheese, sugar, vanilla extract, mint leaves, and orange zest. scrape in the seeds from the vanilla bean and mix well. using a pastry brush, brush the edges of the potsticker wrappers with the beaten egg. spoon 1 teaspoon of the ricotta mixture into the center of the potsticker wrappers. fold the dough over the filling to create a half-moon shape. pinch the edges of the dough to seal.

in a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. 
in batches, fry the ravioli for 30 seconds on each side until golden. 
drain on paper towels.

dust with powdered sugar

 dipping sauce:

in a small saucepan, combine the orange juice and sugar over medium heat. rring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. remove the pan from the heat and allow the syrup to cool for 20 minutes. stir in the chopped mint.

arrange the ravioli on a platter. pour the dipping sauce into a small dipping bowl and serve alongside the ravioli.


enjoy, xo

crunchy fish tacos..

fish tacos are always a winner in our house.  i think the avocado cream take these to the next level. add lots of crunchy red cabbage and some chipolte mayo = perfection.

these are a super easy week night dinner


serves 4
4 pieces of mild white fish (tilapia or  flounder) anything similar
1 c panko bread crumbs seasoned with salt and pepper
1/2 c flour
1 egg beaten
canola oil
1 pkg of soft tortilla shells

dip pieces of mild fish into first flour, then egg wash then bread crumbs.
fry in a small amount of canola oil until brown and crispy approx 2-3 min per side.
drain on paper towels

1 small red cabbage shredded ( i mixed mine with the chipolte mayo (about 2 tbsp)
1 cup chopped cilantro
1/2 cup chopped red onion
slices of lime

avocado cream

1/4 cup sour cream
juice of 1/2 lime
zest of 1/2 lime
1/4 tsp salt
1/4 ground pepper
1/2 cup mashed avocado
mix all together and serve over fish tacos

enjoy.

love sent, xo

whatever you love... do it.

everyone that knows me knows i am a sucker for food.  i associate food with feelings, relationships, all sorts of things.  for me it's an opportunity to get together to celebrate it's a medium for remembrance, it holds family traditions and so on.  i know not everyone feels the same way but it's that way for me.  gathering around a table with family and friends is so much more than sustenance, it carries much more power than that.   for me, there is nothing better than a simple meal shared with the people i love, talking long into the night about so many different things,  it fills my heart and soul to the brim.


on these long cold winter nights share a bowl of chowder with someone you love 
i promise you will feel warmer and all your winter comfort dreams will come true.

smokey shrimp and potato chowder.

serves 6.
ingredients
6 oz sliced bacon, cut into 1/2-inch pieces
1 large onion, chopped
2 cloves garlic, chopped
2 medium yukon gold potatoes, peeled and diced
1/2 tsp smoked paprika (sweet or hot)
1/4 tsp cayenne pepper
2 cups chicken broth (homemade or low-sodium store-bought)
1/2 cup half-and-half
1/2 cup skim (nonfat) milk
8 oz medium (26-30 size) shrimp, peeled and deveined
kosher salt and fresh black pepper, to taste
2 tbsp chopped flat-leaf parsley
directions
in a dutch oven or large sauce pan, cook the bacon over low heat until it's crisp, but not burned. transfer to a paper-towel lined plate. pour off all but 2 teaspoons of the bacon drippings.
add the onion to the pot and cook, stirring frequently, until soft but not yet brown.
add the garlic, paprika and cayenne, and cook for 2 minutes. stir in the potato, and mix well to coat the potatoes with the seasoning. stir in chicken broth, half-and-half and milk. raise heat to medium and cook, stirring occasionally, for 15 minutes, until the potatoes are tender when pierced with a knife.
reduce heat to low, 

toss the shrimp in 1/2 tsp smoked paprika, pinch of salt, and 1/4 tsp of hot pepper. sear in hot saute pan for 2-4 minutes until the shrimp are pink and curled. place the shrimp on top of bowl sprinkle in the parsley and the reserved bacon. taste the soup, and adjust seasoning with salt and pepper, if needed.

serve hot

sausage soup might be an alternative if chowder is not your thing.

find the recipe here

 some of my favorite moments in january.

my mom stopping in to say goodbye to her 97 year old sister before she heads back to florida.  these two are really amazing...

baby love

i love this photo and thanks joe for always being there for mom... xo

our hot chocolate picnic on the deck.  one of my favorite nights.

fantastic weekend in portland, can't wait to go back. 

three dollar beers at deweys

stay warm.
love sent, xoxo

happy wednesday...

for some reason i jumped out of bed today thinking it was already thursday and thursday was the day i had my super early meeting... once i was up and in the shower i realized ugh.. i could have hit the snooze button. today is only wednesday, a short week which now feels like a long one.

that's how winter can feel sometimes.

this past weekend was filled with football, warm fires and some relaxation.  we celebrated some birthdays, took long walks and made some great food.  aren't long weekends the best?

i got to thinking it would be fun to plan something fun to do each week to get me through these long winter days.  i have my oscar club which is really fun.  last night we saw american sniper it was intense.  i tend to slouch down in my seat and pull my scarf up to my eyes during many of the hard to watch scenes.  the one good thing about this movie club (besides the fact that i love all these crazy girls) is  it forces me to see movies i wouldn't normally see, it pushes me right out of my comfort zone.  this movie did just that.  i imagine what these guys go through but when you see something like this it just makes you more aware of how much they sacrifice for our freedom long after their service is done. so thank you to all who serve to make our lives better.

during the long winter months when the sun sets at 4:30 and it's bitter cold i can tend to get melancholy and quiet ( i know you don't believe me) but sometimes i do.

so i remind myself to do something fun every single week to brighten up the day.
drink champagne on mondays -  celebrate the beginning of a new week.
write a love letter -  it doesn't have to be a romantic one, it can be to a friend, a child, your mom. think about how often you look across from someone and think wow they look great today, what nice eyes, their hair looks so nice, what a great smile but... we never actually tell them.  perfect time is now.
buy flowers -  it totally works - every time.
light candles -  i do this all the time and it works all year long for making ordinary days feel special. make this dessert -  it is smooth chocolaty and it really feels like an indulgence.

                                        mocha chocolate mousse with irish whiskey.
                                                  from what katie ate (pictured above)

INGREDIENTS

• 170 g 1 1/4 c  good-quality dark chocolate, broken into small pieces
  170 g 1 1/4 sticks  unsalted butter
  3 tablespoons good-quality instant coffee granules, mixed with 2 tablespoons hot water
  4 free-range eggs, separated
  2/3 cup (150 g) caster sugar, plus 1 tablespoon extra
  2 tablespoons Irish whiskey (or dark rum)
  Pinch fine salt
  Whipped cream, to serve

METHOD

1. Bring a medium-sized saucepan of water to a gentle simmer and melt the chocolate, butter and coffee in a heatproof bowl that fits snugly over the pan without touching the water, stirring occasionally. Carefully remove the bowl from the heat and set aside. Keep the saucepan of water simmering away.
2. Place a few handfuls of ice in a large bowl and half-fill with water. Set aside nearby.
3. Sit a heatproof bowl that will fit into the bowl of ice over the saucepan of simmering water and add the four egg yolks, caster sugar, whiskey (or rum) and 1 tablespoon cold water. Using a balloon whisk or hand-held electric beaters, whisk for about 3 minutes until the mixture thickens, becomes paler and has a similar consistency to that of runny mayonnaise. Remove the bowl from the heat and place it in the bowl of iced water. Continue to whisk for a further few minutes until the mixture thickens and cools slightly, being careful that no water accidently gets into the mixture. Add the chocolate mixture to the beaten eggs and stir to combine.
4. Whisk the egg whites with a pinch of salt until just stiff and frothy. Add the extra tablespoon of caster sugar and beat again until just glossy.
5. Using a large mixing spoon, add one spoonful of egg whites to the chocolate mix and fold it in gently. Gradually fold in the remaining egg whites, taking care not to over-mix.
6. Transfer the mousse to a jug, then pour into individual serving jars or glasses. Place in the fridge and chill for 3–4 hours before serving. Serve topped with a thick layer of whipped cream

love sent, xo

post thanksgiving salad...

                        this was perfect for the day after all of that turkey consumption.

fall squash salad with apple cider dressing

1 (1 ½-lb.) butternut squash, peeled and diced into ¾ in. pieces
olive oil 
1 tbsp. pure maple syrup 
kosher salt and freshly ground black pepper 
3 tbsp. dried cranberries 
¾ c. apple cider or apple juice 
2 tbsp. cider vinegar 
2 tbsp. minced shallots 
2 tsp. dijon mustard 
1 c. baby brussel sprouts, blanched
4 oz. baby arugula, washed and dry 
½ c. walnut halves, toasted 
¾ c. freshly grated parmesan cheese (optional)
1/2 c  pomegranate seeds
1/2 c dried apples

directions1. preheat the oven to 400°2. place the squash on a sheet pan. add 2 tbsp. olive oil, the maple syrup, 1 tsp. salt, and ½ tsp. pepper and toss. roast the squash for 15 to 20 minutes, turning once, until tender. add the cranberries to the pan for the last 5 minutes. 3. while the squash and brussels sprouts are roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. cook for 6 to 8 minutes, until the cider is reduced to about ¼ c. off the heat, whisk in the mustard, ½ c. olive oil, 1 tsp. salt, and ½ tsp. pepper. 4. place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, pomegranate seeds and the grated parmesan. spoon just enough vinaigrette over the salad to moisten, and toss well. 
top with dried apples

sprinkle with salt and pepper and serve immediately.

enjoy

love set, xo

on to november...

halloween night after all the kids had gone home and the lights were turned off we headed

out for a late dinner.  we have a favorite local place that is actually best when it's a bit later

in the evening.  we arrived to two perfect empty seats at the bar.  before we made it to our

seats we ran into an old friend who was in town for a brief visit.  it was such a nice surprise to run into him and catch up for a bit. our friendship has spanned many, many years

so it was particularly fun to hear all the updates regarding his kids etc.  i was reminded, as always, how lucky we have been to have so many wonderful friends in our lives.   

                                             love you toby - wish we were still neighbors

when i opened the menu there were some seasonal specials and right there much to my delight was a pumpkin martini.  i have been looking for one all season. it was made with crop (organic) pumpkin vodka and a pumpkin liquor which i failed to get the name of.  i have had other

pumpkin liquors that just haven't been the same. this one was really good. i guess i will just have to go back for another one and pay closer attention to the brand. just those two ingredients finished off with a graham cracker rim (half the fun) and it was perfect.   in the meantime i decided to purchase the crop pumpkin vodka and have it on hand for thanksgiving.  and speaking of thanksgiving i have offered to host again this year so  i am already checking out menu ideas and tablescapes.   

maybe something like this  .. i love the rustic look

                                                                        kids table

so many choices.   i love pinterest.

stay tuned..

love sent, xo

roasted butternut squash and apple soup

                   the perfect dinner on a rainy, chilly, fall evening.   serve it with no knead bread.

                                                                   

roasted butternut squash and apple soup

yield: 4 servings

ingredients

• 1 med-large butternut squash peeled, seeded, and 1” chopped
• 2 medium firm, tart apples (i used honeycrisp) cored and 1” chopped
• 2 tablespoons olive oil
• 1 teaspoon smoked salt
• 2 tablespoons  unsalted butter
• 1 large shallot, about 3/4-1 cup chopped
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme leaves
• 3 cups stock (chicken or veg, i use chicken)
• 1 tablespoon raw honey
• (1/4 cup) cream
• creme fraiche and honey roasted sunflower seeds for garnish (optional)
• fresh thyme for garnish (optional)

instructions

1. chop all your produce in the above list and heat the oven to 450°f
2. on a large sheet tray toss the apples and squash with the olive oil and one teaspoon of smoked salt. roast on the middle rack for 20 minutes or until fork tender.
3. while the veggies roast, melt the butter in a medium stock pot over medium-low heat. add the shallots, garlic, and a pinch of the smoked salt. cook until fragrant and translucent, about five minutes. stir often
4. add  the fresh thyme and simmer a couple of minutes. by this time your roasted veggies should just about be ready to come out. 
5. add the roasted veggies to the pot with the aromatics and top with the chicken stock, honey, and one more pinch of smoked salt. give it a good stir, bring it to a low simmer, and cook covered for about ten minutes to let the flavors mingle.
6. remove the lid, and, using a stick blender, puree the soup. 
7. once pureed, stir in the cream. taste and adjust the seasoning, adding additional salt or honey if needed. if you find it too thick for your taste, you can thin it with additional stock or cream depending on how rich you'd like it.
8. optional, top with creme fraiche, honey roasted sunflower seeds and a bit of fresh thyme.

love sent, xo

more things to love about fall...

1-  nesting

i love candles and the warm glow they bring to everything.  i use them all year round but
there is something really special about them when the weather gets cooler.

2 - cozy blankets

i love having piles of them around so you can just grab one and toss it on to ward off a
little chill, after all, who doesn't like to snuggle?

3 - fall wardrobe update
i am suppose to be trying to purge my closet.  but...

Of course I had to have these  and this vest  for those long walks i plan on taking

4 - beautiful cool mornings that turn into gorgeous blue afternoons
spectacular color is every where.  grab your camera and head out, you will be amazed at
what you find.

5 - all the comfy fall foods

i have piles of recipes i want to try. now with our recent vacation i really think i need to
try to master a croissant recipe.  but in the mean time we are using up all the great
vegetables from our garden.

roasted veggies

ingredients:

1 1/2 cups black rice
2 tbsp. butter
2 shallots, peeled and diced
1 cup pecan pieces
zest of 1 orange
2 tbsp. fresh thyme leaves
2 tbsp. vegetable oil
1 butternut squash, peeled seeded and diced
1 bunch of carrots (a colorful variety will make the dish more beautiful!)
4 beets (we found golden and red beets, but any variety will do)
1 tsp. cumin
salt and pepper to taste

directions:
preheat the oven to 450ºF
wash the beets and carrots and trim off the greens, leaving a bit of the tips on the carrots. peel the carrots. place them both in a large stockpot with cold water and bring to a boil, adding 1 tsp. of sea salt.
once the water is boiling, let the carrots blanche for about 1 minute, leaving the beets in for another 5-7 minutes. (you can pierce the beets to make sure they’re tender before removing!). rinse both under cool water after removing from the pot.

for the butternut squash, i like to place it in the oven for about 5-10 minutes to get it soft enough to easily peel and chop. cut the squash in half and remove the seeds before placing it on a baking sheet to pop into the oven. just enough to get the tough outer skin soft.
once all the veggies are prepped, you’ll want to toss them in olive oil and sea salt before placing them on a baking sheet. the squash should be diced while the carrots can be cut in half, and the beets sliced. i added a bit of thyme and extra salt and pepper once they were on the baking sheet, then popped them into the oven for about 15-20 minutes—until the edges start to brown. you can flip them halfway through to get them roasted evenly. in the last 2-3 minutes add the pecans to one of the trays to toast them up.
directions: rice
put a saucepan over medium heat, and adding the butter and shallots to sauté for about 2 minutes. add the rice and toss to coat. add the water as directed on the rice package, and about 1 1/2 tsp. of salt. bring to a boil, and then stir and lower the heat to let simmer until cooked through.

once the rice is cooked, remove it from the heat and add the orange zest, thyme and cumin, then salt and pepper to taste. you can drizzle a bit of olive oil in with it if it’s become too sticky to mix well.

to assemble  lay down a layer of rice and place the roasted vegetables on top.  it's such a beautiful fall
dish.

enjoy, xo

blueberry, marscapone, won ton dessert

4 cups fresh blueberries
1 cup ricotta cheese 
3/4 cup mascarpone cheese

2 tablespoons honey
1/4 cup confectioners' sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
3/4 cup graham cracker crumbs
2 tablespoons sugar
2 tablespoons unsalted butter, melted
1/4 cup of chopped pecans or walnuts
1/4 teaspoon cinnamon
20 wonton wrappers
cooking oil for frying.

add ricotta, mascarpone, honey, confectioners' sugar, lemon juice and zest to a medium bowl. beat until smooth. cover with plastic wrap and refrigerate for at least one hour before assembly. 

heat a skillet over medium heat. add about 1/4 to 1/2 of cooking oil and allow it to heat up. add wonton wrappers to oil and cook until lightly golden brown (about 30 seconds). flip them and cook until opposite side is lightly golden brown. remove wontons to a wire rack to drain and cool. set aside until ready for assembly.
combine the graham cracker crumbs, sugar, cinnamon and nuts in a medium bowl. stir to fully combine. drizzle melted butter over the mixture and toss with a fork until mixture is
 coated. set aside until ready for assembly.

place a fried wonton wrapper on a plate. add 2-3 tablespoons of cheese filling and smooth it out to the edges of the wonton.
sprinkle about a tablespoon of graham cracker crumble over the cheese filling. 
add a layer of blueberries to the cheese filling and graham cracker crumbs.
repeat the first four layers again. serve immediately.

enjoy
love sent, xo