Trip to Italy

Copeland and I had an amazing dinner in Italy a couple Saturdays ago.  Okay, so technically we weren't in Italy, BUT the quaint Pizzeria we went to transported us back five thousand miles and two and a half years.  Yes, it was that powerful.  We had two recommendations in a single day to try Bella Napoli, a restaurant neither of us had heard of.  To our delight, it was nothing short of pure-pizza bliss.  Like all good things, we finished our meal wanting to shout from the rooftops and share the love we discovered in Edgehill Village.

We followed signs that were tucked in a secluded alley of an old brick building -away from the chatter of a bustling Saturday evening -straight out of the narrow streets of Sorrento.  As we turned a dark corner, white globe lights were strung between the fortress-like brick walls - illuminating a few picnic tables that carried fun and energetic conversations, all the while hinting that Spring had sprung in Nashville.
   

picture courtesty Bella Napoli

The Neapolitan owner selects a few key ingredients to be shipped from Italy, which I believe is the secret to it's authenticity.  Just like the food in Italy, most of the items chosen are free from additives and preservatives- something I'm sure is responsible for the amazing taste.  The pizzas are baked in a 900 degree wood-burning oven that lightly crisps the bottom, while keeping the rest of the crust soft and chewy.  Cope and I shared a pizza - mozzarella, prosciutto crudo, cherry tomatoes, arugula and parmesan.  Mmm.  And HOLY tiramisu! I don't even like tiramisu, but I had a hunch with this place.  It wasn't too boozy and the espresso was super mild.  If you're here in Nashville, you must pay Bella Napoli a visit.  And if you aren't, well then (cough -family and friends), this place alone will make your trip worth it and less expensive, I might add, than the real deal.

After the cleanse, I started introducing wheat and gluten back into my diet slowly, and each time it was like a punch to the gut.  I don't think I'm allergic to either, but maybe a little sensitve to them.  So lately I've been experimenting with Bob's Red Mill (gluten-free) pizza crust at home.  (Sidenote:  This in NO way compares to the real deal.  This only justifies the trip afterwards to Sweet Cece's.)  It has a heartier taste and texture than regular pizza dough, and if you're up for the healthier version, you should be able to find Bob's Red Mill products at most grocery stores.  Otherwise, below is a recipe for a standard pizza dough that creates a perfectly crisp and chewy crust when cooked on a hot pizza stone.        

Use your imagination for toppings... provolone and broccoli rabe, figs and brie (you know I'll be smuggling those across state lines when we visit California over the summer), or like below...

Three Cheese Pizza with Onion, Sage and Arugula 
recipe adapted from Gourmet Italian

Ingredients 
Pizza Dough (below), shaped into a ball and allowed to rise
1 tablespoon extra virgin olive oil
1/4 pound fontina cheese
2 ounces crumbled gorgonzola
1/2 cup thinly sliced red onion
6 large sage leaves, thinly sliced 
1/4 cup grated parmesan
4 ounces baby arugula

Preparation  

Preheat Oven:  At least 45 minutes before baking pizza, place stone in lower third of oven and preheat oven to 500 degrees.  Line a large baking sheet with parchment.
Shape Dough:  Dust dough with flour, then transfer to lined baking sheet.  Pat out dough evenly and stretch into a 14-inch round, reflouring fingers if necessary.  

Assemble Pizza:  Brush dough with oil, leaving a 1-inch border, then scatter fontina and gorgonzola over dough.  Scatter onion and sage leaves over cheese and sprinkle pizza with parmesan.  Slide pizza on parchment onto pizza stone.  Bake until dough is crisp and browned and cheese is bubbling, 10-15 minutes.  Slide baking sheet under parchment to remove pizza from oven, then transfer to cutting board.  Top with arugula.  

Pizza Dough 
Ingredients
1 1/4 ounce package active dry yeast (2 1/4 teaspoons)
1 3/4 cups unbleached all purpose flour, divided, plus more for dusting
3/4 cup warm water (105-115 degrees), divided
1 teaspoon salt
1/2 tablespoon extra virgin olive oil


Preparation
Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a large bowl and let stand until surface appears creamy, about 5 minutes.  (If it doesn't appear creamy, discard and start over with new yeast).
Add 1 3/4 cups flour, remaining 1/2 cup water, salt and oil and stir until smooth.  Stir in enough flour (1/4-1/3 cup) for dough to begin to pull away from side of bowl.  (Dough will be slightly wet.)  
Knead on a floured surface, lightly reflouring when dough becomes too sticky, until smooth, soft and elastic, about 8 minutes.  Form into a ball, put in bowl and dust with flour.  Cover bowl with plastic wrap or a kitchen towel and let rise in a draft-free place at warm room temperature until doubled, about 1 1/4 hours.  

Buon Appetito!

Simple Twist Jewelry

While I hope that every time you visit "The Local Olive" you find some form of inspiration, today I'm hoping you'll find something a little different.  Today I'm going to kick off a series of posts that have been inspired by people pursuing their dreams.  

I find myself getting excited about the times in which we're living and growing into so-called adults.  We're amidst all kinds of revolutions - the "green" movement, the "food" movement, and I've noticed there's another kind of revolution that doesn't get talked about all that often.  I was listening to NPR recently (I know) about how we've become a generation of DIY'ers and entrepreneurs that are taking risks and making sacrifices to pursue something we feel passionate about.  Sure enough, every time I turn a corner I meet someone who is pursing their dream -whether it's starting a magazine, creating a line of jewelry, becoming a photographer, songwriter or entrepreneur...the list goes on and on.

I recently saw a quote that said "if you do what you love, people will fall in love with you."  So true!  When I meet someone who is doing something they love, they exude a certain kind of passion and joie de vivre that I find undeniably contagious.  And it doesn't matter if they're passionate about glue.  I find myself appreciating glue and wanting to learn everything there is about glue.  And somehow glue inspires me to pursue that "thing" that gives me an inexaustable kind of energy and excitement for life.  For me, it's cooking and writing.  

So, I want to share the story of a dear friend who inspires me daily to do what I love.  She recently went back to her jewelry-making roots to start her very own line of Simple Twist Jewelry.  I love that after pursuing a career in graphic design, she went back to something that she has always connected with.  Her story reminds us that in order to discover your passion, it's as easy as going back to what flows naturally in your life.  Kim's artistic revelation truly makes this world brighter, and it doesn't hurt that her jewelry is gorgeous, creative and completely original to boot!

Visit her site to inspire zest in your own life, because that's what it's all about, right?  Surround yourself with only those who encourage and support you, and you'll inevitably bring inspiration to those around you by just being you.  You'll be a happier person for it, I promise.

SO, what makes your heart skip a beat?         

photography by claudia kay photo    

Mascarpone and Honey Tart with Oranges, Chocolate and Pistachios

"Not a great start there Amy," you might be saying to yourself.  It would appear that way, but I'll have you know it was in honor of Pi Day that I made this lovely tart.  Rather than discussing the relevance of the mathematical constant (because we're not real math-y people around here), what better way to  commemorate the national holiday of Pi...than to eat pie?  Not that we need a reason to justify such acts around here.

Luckily for us, a friend of ours is a great lover a pie, so we thought it would be fun to surprise him with a plethora of them (he had no idea there was such a holiday) after work on Monday night.  The look of shock on his face was hysterical!  It was SO fun surprising him on such a random day and it left us wondering why we don't do more unexpected and thoughtful things for others.   

One of the things I thought about darn-near obsessively during my cleanse was some concoction of mascarpone and fruit.  A favorite treat of mine is a bowlful of berries topped with a rich, sweet cream but since we're not quite in berry season yet, a mascarpone and honey tart sounded like it would do more than just satisfy.

The combination of decadent flavors and the presentation of this tart makes it perfect for a fun occasion, but it's simple enough to make on a whim.  Sweetened lightly with honey, the richness of the cream and mascarpone are perfectly complimented by the bright and sunny flavors of the orange and cinnamon.  Rather than using a regular pie crust, I layered the bottom with graham cracker crumbs and melted chocolate.  Writing this has me wishing I had taken some of the pie home, although my ass is thankful I didn't.

Below is my adaptation of the recipe, but you can find the original at epicurious.com.

Ingredients:

2 cups crushed graham crackers

1/2 cup melted butter

2 tablespoons sugar

2 large bittersweet Ghiradelli chocolate bars

2 large navel oranges

8 ounces chilled mascarpone cheese

1/2 cup chilled heavy whipping cream

1/4 cup sugar

2 tablespoons honey, divided

2 dashes of cinnamon, or more to taste

2 tablespoons chopped pistachios

Preparation:

Crust:  In a large bowl, mix together graham cracker crumbs, 2 tablespoons sugar and 1/2 cup melted butter.  Mixture should be wet and clumping together.  Spread evenly on bottom of tart pan and press up against sides

Chocolate:  Melt chocolate in a double boiler over medium-low heat.  If you don't have one, fill large saucepan halfway with water and place smaller saucepan inside.  Add chocolate and melt over medium heat, stirring occasionally.  Pour over graham cracker crust and cool completely.  

Meanwhile, grate enough orange peel to measure 1 1/4 teaspoons. Cut off remaining peel and pith from oranges. Slice oranges into thin rounds, then cut rounds crosswise in half. Place orange slices on paper towels to drain slightly.

Combine mascarpone, cream, sugar, 1 tablespoon honey, cardamom, and orange peel in medium bowl. Using electric mixer, beat just until blended and peaks form (do not overbeat or mixture will curdle). Spread filling evenly in cooled crust. Arrange orange slices atop tart in concentric circles; sprinkle with pistachios. Drizzle with remaining 1 tablespoon honey and serve.

So Fresh and So Clean (Clean)

Welcome!  I know, I've been gone forever it seems but I've been a busy little bee!  For the last month, I've been doing some serious house cleaning.  Well, more like cleansing and as you can see, a little sprucin' up around here, too!  I hope you like it - it's simple and a bit cleaner than before, which seems to be in line with what I've been up to lately....

One of our goals for 2011 was to actually complete a cleanse.  We've embarked on a few crazy ones, and ended up a little worse for the wear.  The goal this time was mainly to purge our lifestyles of all the toxins we've been accumulating over the past year.  If you read my previous post, then you're probably aware that the cookies took control, and it was not a pretty sight, let me tell ya.  We eat pretty well on a regular basis, or at least I thought we did.  We try to stay away from processed foods and eat as much local/organic stuff as we can afford.  But after the 10th batch of cookies were made, it was time for a little rehabilitation.

We're nearing the end of our 21 day cleanse, and I couldn't recommend it more.  Clean, light, so full of energy - this is the way I'm supposed to feel.  My skin is glowing, my eyes are brighter, and I feel amazing!  In a nutshell, this cleanse allows your body to detoxify on it's own and get back to it's working capacity, which has been bogged down by our busy and toxic lives.  And there's a bit of a self-revolution involved when you challenge yourself to something of this nature.  This may sound silly, but it was up there with training for a marathon; it took a lot of patience with myself, and absolute dedication.  Having a sense of humor through the maniacal episodes was key.  Or maybe it was my husband's sense of humor that got me through; a smirk would cross his face as I would have some nasty little outburst that would usually make me laugh and realize maybe I was acting a little crazy.  The two things I've missed the most: (1) Coffee!!  This is one thing I'll have no remorse bringing back into my life.  I literally dream about my steaming cup of coffee with cream and sugar (gasp!).  And (2) cooking/baking!! I am SO ready to get back into the kitchen and start sharing things with you again.  We have just a couple more weeks left of winter (and it's been a looong one) and I can't deprive you of these Ruffo winter classics any longer.

I thought I'd share a recipe that has been a life saver for me throughout this cleanse.  My options have been somewhat limited as I navigate my way through the realm of super healthy foods, and because I haven't been eating much these days, I haven't had much to share.  I found this recipe on Oh She Glows, a blog dedicated to eating healthy.  The gluten-free baked goods caught my attention, but it was love at first sight when I saw this recipe.  If you love basil pesto, you're gonna freak over this.  It's so rich and creamy, you'd swear it was loaded with butter and cream.  Nope.  This has been my dish of indulgence over the past few weeks, and I plan on putting it into regular rotation even when I'm done with the cleanse.

Creamy Avocado Pasta

Ingredients:

1 ripe avocado, pitted

1/2 lemon, juiced + lemon zest to garnish

2-3 garlic cloves, to taste 

1/2 tsp kosher salt

1/4 cup fresh basil or herb of choice (cilantro's yummy too)

2 tbsp extra virgin olive oil

2 servings/6 oz of your choice of pasta (we've been using brown rice spaghetti)

freshly ground black pepper, to taste

Directions:

Bring medium size pot of salted water to a boil.  Add pasta, reduce heat to medium, and cook until al dente, about 7 minutes (8 minutes for brown rice pasta).

Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.

When pasta is done cooking, drain and place pasta into a large serving bowl.  I like to pour a little olive oil over the brown rice pasta so it isn't so sticky.  Pour sauce over the top and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately. Makes 2 servings.

Please note: This dish does not reheat well due to the avocado in the sauce.  If using later, place sauce in separate, closed container and refrigerate.  Reheat noodles as needed and add sauce afterwards.

Best Ever Peanut Butter Cookies

Oh, what a fickle, fickle girl I am.  Last month, I couldn't get enough of winter...the sub-freezing temperatures and the inevitable coziness that follows suit.  It's nearing the end of January and I'm O-VER it.  Like I might be completely out of my tree soon if I don't feel the sun's warm rays on my skin.. well, soon.

I anticipate the post-holiday blues like I prepare for my dental visits; they're impossible to avoid and even though they'll be over in no-time, I can count on it sucking big time.

Am I truly a girl of the season's when I can barely endure a solid month of winter before I lose it?  Not even New Year's Resolutions can pull me out of my funk.  I always set new goals because it's important to me that I'm constantly moving forward.  But they aren't usually put into motion until about a month later than most.  And that goes well with my "late bloomer" status.  I'll eventually come around, so please don't worry too much about my mental state.  All can be cured with a little baked love.

Or is that my problem?

Nevertheless, I have to share with you a little discovery I made over the holidays.  For Christmas, my ever-intuitive husband gave me a copy of Shirley Corriher's "BakeWise."  If you aren't familiar with the queen of food chemistry, it's time you introduce her to your rotation of favorite cookbooks.  She is pure genius.  She explains EXACTLY why things are-the-way-they-are in the world of baking and the science behind the pastry blender.  You'll learn why your chocolate chip cookies are flat (who knew protein content varies by 10% in all-purpose flour?!), how to make the perfect flaky pastry, and my personal fav...the BEST EVER peanut butter cookies.  My husband calls them "Devil Cookies."  Well, it wasn't me who sold her soul to the devil, I'm just the beneficiary of said business transactions.  Family members: they are reminiscent of "uncooked oatmeal cookies."  I'm pretty sure that it was a right of passage in the Ruffo household to make these perfectly soft and sweet mounds of joy in regular rotation.  They were always within mouth's reach.

To the detriment of your waistline, these Peanut Butter Cookies are unbelievably simple to make.   Not even a case of the winter blues can stop you from making another batch.  I've even verbally banned them (as if it's their fault) from the house, only to start whipping up another batch as soon as I saw flurries outside my window.

Best Ever Peanut Butter Cookies

ingredients:
1 cup chunky peanut butter (the chunks are important because they take the place of flour)
3/4 cup light brown sugar
1 large egg
1/2 cup english toffee bits or chopped butterscotch chips (optional)

instructions:
Preheat oven to 350 degrees.
Line baking sheet with non-stick foil or parchment paper.
In medium bowl, mix peanut butter, brown sugar and egg.  Stir in english toffee bits.  Shape into balls and place on cookie sheet.
Lightly press a fork over the top and flatten to make them a little prettier.  Lick bowl and spoons clean.
Bake for 9-10 minutes.  These are deceptive, so be careful not to over bake.  They won't be the same if you do.

P.S. To make the Dulce de Leche Peanut Butter cookies pictured, heat a can of condensed milk in a double boiler for 60-90 minutes, stirring occasionally.  Remove from heat, and refrigerate in a covered container.  Once cooled, place a thin layer between two cookies.  Yum!!

I promise to be back to my normal, chipper self soon, but until then there are many things to be baked here inside my warm and cozy home, where I'll continue to wear my comfy lulu's with a drawstring waist.

A Merry Cofer Christmas, Pesto Lasagna and a Winter Wonderland

Oh, how I love the weekends.  Nashville, you've done it again.  You've simultaneously managed to create a winter wonderland the day after a fantastic Christmas party hosted by our dear friends, the Cofers.  A deliciously snowy and cozy Sunday such as this could come in very handy if one were recovering after a night of Rudolph and Santa-inspired beverages, theoretically speaking of course.

The Christmas party was AWESOME.  The lovely hosts didn't neglect a thing.  Present were fall-out-of-your-chair-hilarious games, Thrift store-gift swaps and a photo booth set up by the one and only Claudia Kay.  As you can see, we spent way too much time in front of Claudia's camera and homemade backdrop.  This was the most blog-friendly pic I could find.

In order to completely outdo themselves, they also made Pesto Lasagna.  I'm a big fan of lasagna.  I'm sure it's rather homely of me to admit, but this lasagna in particular is anything but.  Definitely guest appropriate, but even better enjoyed in blizzard-like conditions.

I stumbled across this recipe on my favorite new website Pinterest, a cataloguing platform of sorts that allows you to create little folders of things that you love.  For me, it's home to yummy recipes, gift ideas, DIY inspirations and general things that I covet.  You must check it out...if you're ever needing ideas for just about anything under the moon, this is the place to go.

The Italian Dish, who originally featured this recipe, deserves all the credit.  The reviews were so great, I decided to make it for a group of friends without a trial run, which always make me a bit nervous.  I knew though, when I dipped my finger in the bechamel sauce that it would not disappoint.  In fact, I'm pretty sure the plates were licked clean.  I added shredded chicken between the layers of sauce, pesto and cheese so the boys couldn't complain about being forced into vegetarianism once again.

(The A-MAZ-ing) Pesto Lasagna

photo courtesy The Italian Dish

ingredients:
1 box lasagna noodles, cooked according to instructions on box

pesto:
3 ounces Parmigiano Reggiano, cut into chunks, or shredded
1-1/2 cups packed fresh basil leaves
1 garlic clove
1/4 cup pine nuts
1/2 cup olive oil

bechamel:
1/4 cup butter
1/4 cup flour
2 cups milk (whole or lowfat)
1 teaspoon "better than bouillon" (no msg)
1/8 teaspoon grated nutmeg
1/4 teaspoon ground white pepper
1 cup grated Parmesan cheese
3/4 cup grated mozzarella cheese
1 teaspoon dried oregano

instructions:

Prepare pesto: Place the chunks of parmesan cheese into the food processor and process until finely ground.  Add the basil, garlic and pine nuts to food processor.  Process, using pulses, till finely chopped.  With machine running, add the olive oil until pesto is smooth.

Prepare bechamel: In a heavy medium saucepan, melt the butter.  Whisk in the flour and stir for a couple of minutes, until the flour is cooked.  Stir in teaspoon of Better than Bouillon.  Whisk.  Add about a third of the milk, slowly, and whisk over medium heat.  Add the nutmeg and pepper.  When the sauce is smooth, add another third of the milk and whisk.  When the sauce is smooth again, add the rest of the milk and whisk until smooth. Transfer to a heat proof bowl or Pyrex cup and let cool slightly.

Assemble Lasagna: Preheat oven to 350 degrees F.  In an 8x8 pan, place about 1/3 cup of the bechamel to coat the bottom of the pan. Lay first layer of lasagna noodles.  Add enough bechamel to coat the noodles.  Add some pesto and spread into the bechamel.  Add a handful of the grated Parmesan. Continue to layer the noodles, bechamel, pesto and Parmesan until the last layer of noodles.  On top of this, just spread the bechamel only, add the rest of the Parmesan and top with the mozzarella.  Sprinkle the oregano on top.  Wrap tightly with foil (preferably Reynolds No-Stick foil).

Bake for one hour (if using regular, cooked noodles) or one hour and 15 minutes (if using no-boil noodles). Remove foil and bake for 10 minutes more, until top is golden.  Remove from oven and allow to sit for 15 minutes before slicing.

If you're making this in advance, be sure to allow bechamel to cool completely before layering.  Cover and store in fridge.  Let it sit at room temperature for an hour prior to cooking.

love

Here's a little gem for you winter weekend.  I'm such a girl, but I can't help myself.  I'm in love with this song.  Have a weekend filled with fa la la's, special cookies and old Christmas movies (fingers crossed for snow again).

I'll be back soon, I promise.  I have a super yummy recipe to share.

love, love, love.

Lemon-Pear Breakfast Bread

As I sit here and write, we're watching the first of the season's snow fall while we sip on our hot, foamy coffee and listen (one of us begrudgingly) to Michael Buble's Holiday radio station on Pandora.  Can a girl get any more sappy?  Probably not, but you should know by now that I am quite the romantic.

For not having an ounce of my Christmas shopping done, I'm feeling peculiarly relaxed.  Peaceful even, and I wonder if it will vanish without a second's notice when I realize just how much I have to do before our trip home for the Holidays.  And then I remember a little chat my Grandma and I had last weekend.  It is no cliche to say how wise this woman is.  I suppose it's my age that allows me to feel such gratitude for her enlightened disposition in life, rather than roll my eyes and wish she were done with the anecdotes and bite size pieces of advice.

We were probably talking about our Thanksgiving that we had 2000 miles away from each other,  when she reminded me that the wisest man that once lived said "simplicity is the essence of life."  And just when I begin to get overwhelmed with all that I should be doing this season, I'm given a little perspective.  A little gem of advice once again, from the wisest woman I know, and that is to place importance on what that really matters.

I know Thanksgiving has passed, but again I find myself especially thankful.  Right now, for Sundays and snow, oh and homemade bread.  Because what's a blog post without a recipe?

Lemon-Pear Breakfast Bread

ingredients:
1/2 cup canola oil
2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
zest of 1 lemon
2 large eggs
1/2 cup honey
1 cup pear puree
2 tablespoons poppy seeds
2 ripe pears, grated

instructions:
Preheat oven to 350 degrees.  Brush a 9"x4" pan with oil.

In a medium bowl, whisk together flour, baking soda, baking powder and salt.

In a small bowl, stir together 1/2 cup oil, lemon zest, eggs, honey, pear puree, and poppy seeds.  Add to dry ingredients and mix until combined.  Fold in grated pears.

Pour batter into prepared pan.  Bake until bread is golden brown, slightly cracked on the surface and a toothpick inserted in the center comes out clean, about 75-85 minutes.  Remove from oven; let stand until cooled completely before serving.

recipe courtesy of O magazine

Crunchy...as in Granola

I once had a friend call me "Holistic Granola."  I chuckle to myself as I write this.  I was slightly offended, "I'm so not granola."  But alas, I am.  In all the crunchy, nutty-with-a-little-dried-fruit kinds of ways.  It hit me last night as I was eating what my husband calls "bear shit in a yam."  Well, actually Mr. Isaacson it's an acorn squash.  Not that it helps my case any.

Let's go back to last month's issue of Martha Stewart Living.  Or was it from the Everyday Food recipe that pops up in my daily email?  In any case, I've been planning my very first Thanksgiving Dinner for the in-laws.  Excuse me for a moment while I wipe my sweaty palms on my pants.  Ahem.  This will be their first visit to the lovely state of Tennessee, so naturally we're excited to show them our Nashville and our humble little abode.  And you should know by now...in my world, it doesn't get any better than feasting with family and friends.

It was during my search of the perfect turkey recipe, that I stumbled across this fancy little number.   "What a lovely vegetarian option this would be for our feast," I muse to myself (lets keep in mind we have a total of zero vegetarians in the family).  I think it was the scalloped edges of the acorn squash that first caught my eye...I'm a sucker for anything ruffled.  More or less, it spoke to me in an audibly (and strangely British) deep voice:  "I will surely impress your relatives."

So as a test run, the Acorn Squash Stuffed with Wild Rice is what I made for dinner last night.  Cut to my husband "it looks like a bear shit in your yam".  Argh.  Lets start with the positives though, shall we?  It was super easy to make, and it made the house smell earthy and warm.  And it was very easy to photograph because it's a gorgeous dish.  And boy does it stick to your ribs.  Was it a Thanksgiving worthy meal?  Lucky for my relatives, I'd say no.  Unless of course you are a vegetarian and in need of some options.  Great, I'd say for anyone who'd like to open up the world of possibilites that acorn squash has to offer.  And I'm pretty sure, this is the mother of  "super foods"...you've got your pumpkin seeds, cherries, and beta-carotene packed squash.  Watch out free radicals.

Then again, I'm quite the traditionalist when it comes to my Turkey Dinner essentials.  I love to experiment with most foods on any given day, but I'd say it's almost mandatory to stick with what you know for this one evening...the sweet potatoes, crescent rolls, stuffing, maybe an herb-twist to the old mashers, cranberry sauce, etc.  Things that get better every year because you've only been making them for centuries now.  Although I have been known to get a little crazy and make a new high-class salad or dessert, just for the wow factor.

Now, I'm not saying I don't stand behind this meal, because I wouldn't put it up for the world (or my family, rather) to see if I didn't think it was worthy.  It just isn't for Thanksgiving, in my humble opinion.  So my fellow crunchy granola readers (I know you're out there)...this one's for you.  And just pretend I haven't referred to it twice now as bear shit.  Bears don't shit out anything nearly this pretty.

Acorn Squash Stuffed with Wild Rice

ingredients:
1 cup Lundberg (or other) wild blend rice
2 cups broth or water
1 tablespoon butter
2 cloves garlic
1 shallot
sea salt and black pepper
2 acorn squash
1/2 cup pumpkin seeds or toasted pecans
1/2 cup dried cherries
extra virgin olive oil
brown sugar

instructions:

Prep rice: In large pot, add butter, garlic and shallots over medium heat.  Saute until translucent.  Add water/broth and rice and turn up heat.  Bring to a boil, stir once, and cover with tight-fitting lid.  Set timer for 50 minutes.

Prep acorn squash: Preheat oven to 450 degrees.  Slice squash in half so the scalloped edges show (this is the pretty part).  Remove seeds and membranes with spoon.  Drizzle with olive oil and sprinkle the brown sugar, sea salt and pepper on top.  Place face down on foil-lined and rimmed cookie sheet and cover with foil to prevent top from burning.  Place in oven and bake for about 35-40 minutes.

When rice has finished cooking, mix in pumpkin seeds and cherries.  Remove squash from oven when ready (pierce with a fork, and when it easily glides through, it's ready), and scoop heaping spoonfuls of rice into center of squash.  Serve immediately.

Cauliflower Gratin and a Trip to San Diego

What a busy couple of weeks we've had!  I hate to be away for so long, but such is life.  It seems like so much has happened lately, but I promise not to bore you with every detail.  I've been a bad blogger too... I haven't had my camera handy, so you'll have to excuse the iphone pictures.

For the first time since we moved to Nashville, we flew back to San Diego for a little getaway.  The trip was a true testament to our age because it was gloriously filled with a wedding AND a baby shower (separate couples!).  And for the first time, I was a tourist in my old stomping grounds.  This fact was not made any less obvious by our rental car.  I was a little embarrassed for us, but not enough to not take the top off and blast the music all the way down the coast.

There was a lot of reminiscing going on that weekend.  It was difficult to imagine that we spent nearly 10 years there.  We soaked up some time at the beach and hit up our favorite eateries.  One of our favorites used to be a coffee shop that sits on the 101 along the coast.  All of my memories at Pannikin are of overcast and windy San Diego mornings and the day we visited was no exception.  We laughed how everyone kept apologizing for the bad weather.  In their defense, it was 65 and overcast.

The best part of our trip was not the food or even seeing the ocean again.  It was getting to spend time with our dear old friends; catching up on life and seeing all the changes that had taken place while we were gone.  It was hard leaving, knowing we would miss two more babies being born.  But on the upside, San Diego is not a bad place to visit when it's time to go back.

I was excited to get home and back to cooking but not to make this recipe.  In fact, I've been dreading it.  My Grandma makes the most amazing Cauliflower Noodles Alfredo, but the problem is, I can't make it for the life of me.  Last Spring I gave it a go.  No big deal, right?  Noodles Alfredo...I've got this one in the bag.  I ended up dumping the entire batch in the trash (and I'll eat just about anything).  I even crossed it off the "Must Have" list at one point.  But it taunted me all summer long.  I've resisted the "cauliflower" self-talk for months, and it finally got the better of me.  Did I mention I hate cauliflower?  So the cauliflower and I had to compromise.  I decided if it was going in anything, it had to be pureed.  My sister actually makes a killer Cauliflower soup (that I promise to get the recipe for) and if she can get it taste good, maybe I can too.  My cooking pales in comparison to hers though, so there's no guarantee.

This recipe is something I've been mentally preparing for for months, so when I finally took it to the kitchen, it just snowballed.  In honor of finding out that I have French Canadian blood (I've always wished I was French...but wait, does that count?), I decided to use brown butter as the base, which turned out to be a fabulous idea.  It gave a nutty complexity to the sweet and creamy cauliflower.  It was perfection!  I somehow created a perfect balance of flavors, and this fledgling cook actually felt like a real one for a fleeting moment in time.

It ended up being more of a casserole than an alfredo.  The sauce was almost mashed-potato-like, but without the guilt.  I feel like a proud parent to my little dish, "Cauliflower Gratin."  I hope you like it!

Cauliflower Gratin

ingredients:

1 head of cauliflower
10 ounces whole grain penne pasta, cooked al dente, drained and set aside
3 cloves garlic, minced
1 stick butter
1/2 teaspoon sea salt
freshly ground white pepper
small handful of fresh sage, finely chopped
small handful of parsley, finely chopped
whole wheat breadcrumbs
parmesan cheese

instructions:

Preheat oven to 350 degrees.

Prepare Cauliflower: Remove leaves and cut off florets.  Discard core.  Steam cauliflower florets for 8-10 minutes.  Place florets into food processor or blender and puree until smooth and creamy.  If dry, add a dash of cream.

Brown Butter: In large pan, melt butter over medium heat.  Stir constantly to prevent solids from sticking to the bottom and burning.  Butter will begin to turn a golden-tan color.  Remove from heat.  Allow to cool just briefly.

Sauce: Add minced garlic to butter to instantly saute.  Quickly add pureed cauliflower to prevent garlic from burning and becoming bitter.  Add salt, and stir over medium-low heat.  Mix in pre-cooked pasta, and pour into gratin dish.

In a small bowl, mix equal parts of breadcrumbs and parmesan cheese (not a lot, just enough to lightly top the dish) and add chopped parsley, sage and a few grinds of white pepper.  Top pasta with breadcrumb mixture to add a little texture, and place in preheated oven for about 10-12 minutes, or until golden brown.

Maple and Ginger Baked Apples with Spice Whipped Cream

Do you  mind if I brag for a moment about my friends?  I promise it's not to make you feel bad or left out, but to let you know that a good group of friends can make a world of difference.

Since moving to Nashville, Cope and I have made some of the best friends we have ever had.  Not just one or two, but a group of people that we've all become super close with.  They've become our surrogate family in many ways; we share meals, weekends and holidays with them.  I've never had such a close-knit group of friends like this, and after years of fantasizing about having "Friends" of our own, my wish has finally come true ("I'll be there for you...").

These Nashville peeps of ours are a talented group as well.  Annoyingly talented.  And, not just in the musical sense.  We all share a love of the arts, and I suppose that's why we've all connected so well.  Each of them is following their heart in pursuing a dream all their own.  There is a fire amongst our friends that I've never witnessed before.  In large, they've all been an inspriation for me to follow my own dreams and I don't think I could have started this book without them.  Not to mention I have a full-on creative staff complete with a graphic designer, photographer, jewelry designer (more to come) and editor.

And there is no lack of encouragement, either.  I'm convinced it's this support system that keeps us all trying, failing, and getting closer to that dream everyday.

The reason I'm sharing this with you today is because I am feeling especially grateful for my friends.  Grateful to have such wonderful people in my life that are a positive force in every way.  And the only way I really know how to show a little gratitude is to whip up something yummy!

I had my first baked apple several weeks ago, and fell in love.  I've been thinking about them ever since, and trying to figure out a way to add in some of my favorite fall spices and textures.  After coring the apple, I stuffed it with a topping that I've used for the "Crunchy Caramel Apple Pie" but substituted the brown sugar with maple syrup, and added fresh ginger.  And of course, an inside-out apple pie isn't complete without something creamy to dip it in.  It's super easy to make, and a fun treat to serve your guests at a Pumpkin Carving Party, or any other fall festivity for that matter.  And it makes your house smell extra dreamy.

Maple and Ginger Baked Apples with Spice Whipped Cream

ingredients:

4 rome or gala apples
1/4 cup (1/2 stick) butter, plus 2 tablespoons
1/4 cup plus 2 tablespoons maple syrup
1/2 teaspoon grated ginger
1/2 cup flour
1/2 cup quick rolling oats
4 cinnamon sticks
1 cup whipping cream
1/8 teaspoon ground cinnamon
2 tablespoons plus 1 teaspoon confectioners' sugar

instructions:

Heat oven to 450 degrees.  Core apple with melon baller.  Peel about 1 inch of skin from tops of apples; cut a sliver off bottom so apples can stand.  Place in 9-inch glass pie plate.

In a bowl, mix together flour, oats and grated ginger.  Pour in 1/2 cup maple syrup and stir.  Using a pastry blender, cut in butter until combined.

Scoop mixture into each apple and round off top.  Insert cinnamon stick into each one.  Place remaining 2 tablespoons butter and 2 tablespoons maple syrup in pie plate.

Bake apples for about 35 minutes, basting occasionally with pan juices.  Pierce apple with fork and when tender, remove from oven.  Watch carefully as oven temps vary.

Spice Whipped Cream:

In a chilled metal bowl, whip cold cream just until soft peaks form.  Add confectioners' sugar and 1/8 teaspoon cinnamon and whip until soft peaks return.  Serve alongside baked apples and drizzle with warm pan juices.

What are you thankful for today?

Pasta Fagioli

I swear the only thing keeping me from being 500 pounds is my dog.  Since getting her a year ago this week, I've grown to love our (twice) daily walks together.  Every morning at 6:30, she jumps on the bed (if she's not snuggled between Copeland and I) and literally taps me with her paw ("wake up, lazy ass"), being gentler on some mornings, like when we've been up late with friends.  Oh wait, that's me wishing she were a little kinder on those mornings.

I can already smell the coffee brewing, and as I shuffle to the kitchen, Ava begins her preparation for her morning exercise.  A little "downward facing dog" really helps to get the blood flowing I'm told.  Despite my moaning and groaning, this is my favorite part of the day.  With her head cocked to one side, she waits patiently as I get ready...that is, until she sees the chapstick go on, which of course indicates that shoes come next, then leash...Wahoo!!  After her full-body-wiggle into her collar and leash, we're off!

"They" say that nature hikes makes you smarter, by the way.  Apparently, it improves memory, or something to that effect.  I'm not sure if this is true or not, but I will say, I'm happier because of them.  I know I'll make an excellent old lady one day because nothing warms my heart more than these peaceful moments of reflection.

My mind usually wanders to food: "What should I make for breakfast?" (Hmm...pumpkin-spiced oatmeal with dried cranberries and pecans, drizzled with maple syrup.  Yes please!), or "Is it wrong to make myself a pumpkin pie?"  What I love most about my morning walks is that I usually get a moment of clarity, albeit brief.  Since the turn of the seasons, I've been struggling with the fall and winter recipes in my book.  Don't ask me how I haven't been inspired with such a variety of yummy food available.  I don't get the whole "block" thing, but I've had it for weeks.  Not ideal when you're trying to write a book.

So, in this moment of clarity, it becomes apparent that I need to try something:  Gram's pasta fagioli (fa-ZOOL - as it's known in my house) would be SO yummy with butternut squash as the base instead of tomatoes.  Substitute the basil with sage, sprinkle with pancetta, and bingo!  Inspiration is back at my door, and one can only hope she'll stay for a while.

The original recipe follows below, with my changes in parenthesis, which I  must say, is an unexpected delight!  I loved the warmth and spice of the butternut squash with the creamy white beans.  And the smoky pancetta kicks it up a notch.  Yum!  If you're not feeling adventurous, the OG Pasta Fagioli is warm and hearty!  Perfect before an evening stroll.

Happy Friday!

Pasta Fagioli

ingredients:
3 cans of cannellini beans
1 pound elbow or shell pasta (I use brown rice or whole wheat)
8 cups organic chicken stock
1 jar of tomato sauce (or 2 cups pureed butternut squash)
1/2 onion, chopped
1 teaspoon dried oregano
3 large cloves garlic, minced
Extra virgin olive oil
1/8 cup fresh basil (or sage), finely chopped
1/8 cup fresh parsley, finely chopped
Sea salt
*(optional) 4 ounces cubed Pancetta

instructions:

Puree 2 cans of beans in blender or food processor.  While running, add about 1 tablespoon olive oil to create a smooth consistency.  Drain the third can of beans in colander.  Set aside.

Pour about 3 seconds worth of olive oil (or 2 tablespoons) into large pot.  Turn heat to a medium setting and when oil is hot, add cubed pancetta, cooking until slightly browned.  Add chopped onions and garlic and saute until translucent.  Stir in chicken stock and turn up heat.  Add all beans, butternut squash (or tomato sauce), oregano and fresh herbs.  Salt to taste.  Whisk gently for several minutes to create a smooth and creamy consistency.  Bring to a boil; reduce heat and simmer for 30 minutes to bring flavors together.

In a separate pot, bring salted water to a boil; add pasta and cook al dente (usually 8-9 minutes for brown rice/whole wheat pasta).  Drain, and add to simmering soup.

Remove from heat and serve with lots of fresh parmesan cheese and a sprinkle of  fresh parsley.

Joie de Vivre

Last Saturday, the mister and I attended a sunset dinner in a "baby" orchard just outside of Nashville.  Delvin Farms and the talented Chef Michael Martin from Whole Foods graciously hosted the event to help support the local chapter of Slow Food. The evening was absolute perfection.

We arrived at the orchard as the sun began to set and were promptly greeted with a fizzy grapefruit aperitif designed to stimulate the appetite.

The air was filled with spicy and familiar smells that swirled from the chef's tent.  We both agreed it reminded us of our time spent in Siena.  Immediately we were starving.

The atmosphere was rustic, yet elegant...my favorite style.  We got to know our neighbors and learned a little more about the Slow Food Movement, which is doing amazing things to help our local farmers recover from the floods that devastated Nashville last May.

And the food...HELLO.  I don't know how to describe it without getting all poetic, and food-obsessed-sounding.  Let's just say it was magnificent.  Simple, unadulterated, and exactly how food should taste.  All-of-the-time.

And this is what life is about, right?  Sure, the cost of the dinner was the equivalent of a sweet-ass pair of new boots, but it resonated much deeper than any item of purchase ever could.   With some serious foodie inspiration and delicious wine combos, we mingled with the friendly folks that pour their hearts and souls into the food that we eat.  It's that whole time-and-place-appreciation thing. Talk about good mojo!