Bouillabaisse came to Oakland...and my home will never smell the same

It's the fennel. Holy smokes, that bubbling, mingling, hot pot of chicken, stock, Pernod, fennel, and yes, tomatoes. My goodness, but can my husband cook!

So a little back story...for our first wedding anniversary my husband and I took a culinary adventure through France. We started in Paris, where we celebrated my birthday with pink champagne, then took the train down to Lyon where we stayed with local friends, took in the unbelievable farmers market there, and then sampled some pretty extraordinary local fare. From there we continued by train down to Provence, then rented a car...that's where the real fun started. I speak no French, so let's just say trying to read their maps while my husband yelled the names of French towns at me led to a number of squabbles. If not for the car picnics of salami toes, stinky cheeses, and lots of fresh bread, those days in the car would have been a real challenge! Needless to say, we had some amazing lunches, and dinners, along the various roads on which we meandered. One of our favorites was at a place in Marseille, called Chez Fonfon. Their bouillabaisse is like nothing I've ever experienced, before or since. And the white tureen from which they continually ladle more hot broth atop our fresh fish and potatoes...wow. So last Saturday when my husband woke up and proclaimed..."hmm, I think I want to make bouillabaisse today," I responded with a speedy "I'm on my way to the farmers market. Make me a list!" He made Bouillabaisse de Poulet Chez Tante Paulette from Patricia Wells Bistro Cooking. Outstanding!

Since we licked clean all remains of the delightful chicken stew, I was forced to cook tonight. Ok, twist my arm, I needed some pasta! An old favorite from the 2010 edition of Real Simple Magazine: Fettuccine with leeks, corn, and arugula. I skipped the arugula this time and instead garnished it with some remaining fennel leaves, green salad on the side. Tres Bien!

Menu for the week of May 19, 2014

So I haven't posted any recipes in a while...sorry about that. I assure you though, I haven't been starving my family, but have definitely been repeating many of the recipes I've already shared. It happens sometimes, we just get in our little cooking ruts. But alas! The farmers market had summer squash last weekend! Hooray for new produce, and a new rotation in the recipes!

So last night I made Salmon and Zucchini with Shallot Vinaigrette from the September 2010 Issue of Real Simple. The vinaigrette is fantastic, and I even used dried dill instead of fresh (gasp). They recommend pan sautéing the salmon, but I prefer to broil it. Cook it whichever way is easy for you.

Tonight I'm making the Herb-crusted Chicken with greens and pan-dripping croutons that I blogged about previously. Using spinach this time, and also throwing in some broccoli. This recipe uses lemon, and it's crazy good, and so simple!

Wednesday night is going to be Risotto with Green Garlic and Snap peas. My daughter has decided that eating snap peas helps her snap her fingers. Don't blow my cover, the kids eating vegetables! For this one I'll be using the Risotto Blanca as a base, from The Art of Simple Food, Alice Waters. I do hope you've all purchased that cookbook by now ;-)

Thursday night will be my favorite, and hopefully yours by now, Slow-cooker pork with sautéed cabbage and corn bread. Recipe included in previous posts.

Until next time, enjoy,
Sabrina

Roasted butternut squash and green garlic soup

Farmers Market Inspirations

The Sunday Farmers Market was full of inspiration this week. Spring has definitely sprung in Northern CA. Here are the recipes for the week - packed full of fresh vegetables:

Roasted Butternut Squash Soup with Green Garlic

The base for this recipe is the version from the Williams-Sonoma Soup Cookbook that I've been recommending. I love this cookbook. So many favorites. But because there was some beautifully fragrant green garlic at the farmers market this week, I've substituted it for the regular garlic. I used one bunch of green garlic - the recipe in the book calls for 30 cloves. Also, instead of sautéed leeks, I used fresh green onions from my garden, and instead of chicken stock, I used vegetable stock. no special reason, just what I had on hand. 

Sautéed Sugar Snap Peas and Cremini Mushrooms with Roast Chicken and Jasmine Rice

The peas are so green and delicious that you really can just eat them raw! Here though, I started by sautéing some quartered mushrooms, ala Julia Child technique - in saute pan, heat equal parts olive oil and butter until foaming just subsides, add mushrooms and saute, shaking pan until nice and brown - then I added snap peas and sauted another minute or so, added salt, thyme, and a splash of white wine, cook another 30 seconds, and voila...you've dressed up a store bought roast chicken. Serve with rice. 

Slow Cooker Pork with Sautéed Cabbage and Buttermilk Cornbread 

Look back to the menu week of January 19th for this one. I've started repeating myself...some recipes are just that good!

Enjoy!

Sautéed Sugar Snap Peas and Cremini Mushrooms with Roast Chicken and Jasmine Rice

The peas are so green and delicious that you really can just eat them raw! Here though, I started by sautéing some quartered mushrooms, ala Julia Child technique - in saute pan, heat equal parts olive oil and butter until foaming just subsides, add mushrooms and saute, shaking pan until nice and brown - then I added snap peas and sauted another minute or so, added salt, thyme, and a splash of white wine, cook another 30 seconds, and voila...you've dressed up a store bought roast chicken. Serve with rice. 

Slow Cooker Pork with Sautéed Cabbage and Buttermilk Cornbread 

Look back to the menu week of January 19th for this one. I've started repeating myself...some recipes are just that good!

Enjoy!

Menu for the week of Sunday, March 9th, 2014

Ok, so we're back from vacation and I'm full of cooking energy! Here's what I'm making this week:

~ Sunday, March 9th ~ 
Last night I made a version of this recipe from the February edition of Real Simple Magazine: Herb-crusted chicken with kale and pan-dripping croutons. You know those recipes that the first time you read them you know they're going to be delicious? Well this is one of those recipes! Slight changes I made: I used preserved lemons (see February 5th post) instead of fresh, and beet greens instead of kale. I'm sure the kale would be great too, but I happened to have beet greens in the garden that needed to be harvested.

~ Monday, March 10th ~
Tonight is another new recipe, also from Real Simple Magazine, November 2013: hearty barley and cauliflower salad with Manchego and salami.  I'm going to use Romanesco instead of cauliflower though, and parmesan instead of Manchego. Why you ask? Why not! Look how cool this vegetable is! What child can resist a vegetable that looks like it's from outer space?


~ Wednesday, March 12th ~
Turkey Meatloaf with mashed potatoes and steamed artichokes. Another Real Simple Magazine recipe. What can I say, I love their stuff!

~ Thursday, March 13th ~
Tagine of Lamb and Fava Beans My husband made this one a couple years ago and it was superb! Hoping I'll get the same results. One note, I'm planning to use green olives instead of red.

That's it for now. May the week bring you happy and healthy culinary adventures!

When life gives you lemons...make lemons, five ways

I have spent the better part of the last two weeks working with lemons. We have a very mature lemon tree in our back yard that truly is the gift that keeps on giving. When we bought our house 4+ years ago we couldn't believe the size and number of lemons this thing produced! We have had it cut back from the top by at least half - the arborist refused to do it, so we had to find a gardener that was willing - and Ben lovingly provides it with good fertilizer and coffee grounds on a regular basis. After years of love and care, the lemons on this tree are now delicious and abundant! Here's what I've been up to with the lemons...

~ Navel Orange Marmalade ~ Blue Chair Jam Cookbook
Ok, we also have orange trees in the yard - one blood orange, and two navelish types - plus a grapefruit tree. I grew up in the desert. I can't help myself when it comes to citrus.

This marmalade is made with equal parts orange and lemon. I threw in a couple blood oranges for color. It's a three day affair, but well worth the effort. I promise. Here's what it looks like:

And here's the recipe: I have no idea why these are transferring upside down. Anyone with tips on how I can remedy this...please let me know.

~ Glazed Lemon Pound Cake ~ Real Simple Magazine

Let's just say that theirs looks much prettier than mine. Not that that stopped us from eating the entire thing in three days.  

~ Lemonade ~
I like to make it this way....On the stove top, make simple syrup of equal parts sugar and water (I usually use 1 cup sugar and 1 cup water). Heat gently until sugar completely dissolves, remove from heat. Fill a glass pitcher with ice. Add juice from about 30 lemons, and your simple syrup, stir, and enjoy!

~ Preserved Lemons ~
This one Ben makes. I can't take credit. Though I will be the one using them in future recipes.

~ Lemon, Orzo and Meatball Soup ~ 
My friend Catherine shared this one with me. I believe her sister-in-law shared it with her. Like all delicious recipes, they should be shared! This soup is made with ground chicken.

And any local friends out there...please feel free to stop by for some lemons. They're yours for the picking!

Menu for the week of January 19th

Last night ~ Sunday, January 19th ~ was a "clean out the pantry" kind of night. We had Scrambled Eggs, Roasted Butternut Squash, and Steamed Kale. I'll share the squash recipe because it was a yummy one.

• Butternut Squash, Roasted with Parmesan: peel and seed one medium squash, then cut into bite-sized cubes. Place in a bowl and toss with 2 tablespoons olive oil, 1/4 cup grated Parmesan, 1 teaspoon thyme, and salt and pepper to taste. Transfer to parchment paper-lined baking sheet and roast in 400*F oven for 30 minutes (give them a shake or stir halfway through cooking time to encourage even browning).

~ Monday, January 20th: Slow Cooker Pork with Sautéed Cabbage and Corn Sticks ~ 

• For the pork: My friend Shauna taught me to make pork this way. It's beyond tender, and super delicious. Place a 3# pork butt in the slow cooker. Add salt, cumin, bay leaves, and the juice of one orange - squeeze in the juice from the two halves, then drop them in too. Cover and cook on low for 8 hours (internal temperature of the pork should be at least 160*F when cooked). Remove and allow to cool, then shred into large chunks using your clean hands. While pork is cooling, pour juice from slow cooker into fat separator.
• For the cabbage: Adapted from the new Gramercy Tavern Cookbook (in case you're asking, yes, Hanukkah gift from the hubby). Heat 3 tablespoons olive oil in a large pot over high heat. Add 3 cups each, chopped red cabbage and chopped Savoy cabbage, and 2 garlic cloves, smashed. Season with salt and pepper, and cook, stirring often until the edges of the cabbage are browned, about 5 minutes. Add about a half cup of water and continue to cook until the cabbage is crisp-tender, about 5 minutes more. Stir in 1.5 tablespoons red wine vinegar and half a teaspoon of Aleppo pepper. 
• For serving, put cabbage in a bowl, top with shredded pork, and pour juice from fat separator over the top. Serve with corn bread, or corn sticks, or whatever sounds crunchy and delicious to you. 

~ Tuesday, January 21st: leftovers! ~  

~ Wednesday, January 22nd: Broiled Salmon with rice and broccoli ~

I love broiling fish. It's really fast, and tastes terrific. Put fish in a sauté pan, pour some sunflower oil on top, sprinkle with some salt and sesame seeds, and broil for ~ 10 minutes. Check for doneness. May need a couple more minutes depending on how well cooked you like it. 

~ Thursday, January 23rd: more leftovers! ~

That pork is the gift that keeps on giving. Will likely make some fried rice using yesterday's rice, Mondays pork, and an egg or two. 

~ Friday January 24th: Tot Shabbat pizza party ~

And yes, I get the irony of sharing pork recipes while attending Shabbat services at the end of the week. What can I say, we're Jews that like pork. Don't judge ;-)

Hope everyone has a delicious week!
Sabrina