The secret of a gingerbread house.

Bella Rose with her first gingerbread house.

     A smile! I personally hate gingerbread cookies but I love the magic of a gingerbread house. I have gone to visit a dying person in a nursing home with one in hand and there is no talk of death, but of love and beauty. I have sent one to a loved one who has moved far away and I get a thank you call full of tear, happiness and memories. It is a gift that gives back!
I receive as much, if not more, pleasure then the recipient. As a girl scout leader I challenged my troop to auction off gingerbread houses for charity.  My daughter Amy's gingerbread house took the highest bid. Who knew that she would eventually graduate in product design? Her windows looked like stained glass and she had a light inside to show them off!
     Last year I made a gingerbread house for my first grandchild, Bella Rose. Her mommy and daddy got the pleasure of eating the gingerbread house. I have the pleasure of this picture for years to come. I am looking forward to making a second gingerbread house for Bella and will decorate it with things that she can eat.  Happy holidays to all and when you see a gingerbread house, smile in the company of food!

Lessons in fettuccine

Wow this is easier than I thought!

      Today I demonstrated how to make fresh fettuccine using my mother's antique pasta machine. She bought the pasta machine, many years ago, for our restaurant on one of her many return trips to Italy to visit her family. It was used continuously until the restaurant sold about three years ago, after thirty seven years in business. Until a coworker asked if I could teach her how to make homemade pasta the pasta machine has been sitting on a closet shelf. Today was our pasta lesson. I retrieved the recipe and told Nancy what to provide. I like using semolina flour in my pasta because it makes a firmer, more flavorful pasta. She was so cute searching everywhere for semolina flour and she finely found it in an ethnic grocery store. Fettuccine can be made with just flour and be delicious but the semolina flour is a nice addition. To show the different taste we made a batch of pasta with just flour and another with half flour and half semolina flour.
     The basic recipe is very simple. The first step is to put a large pan of water on the stove to boil with a dash of salt and some olive oil. Next to this pan place another pan with cold water and ice cubes to chill pasta after it is blanched.  Assemble ingredients, three eggs, two cups of flour, three tablespoons of olive oil, half teaspoon of salt and a smidgen of water. Dust the counter top with flour so the moist pasta does not stick.Just break eggs into the food processor add flour, oil and salt and blend adding water {slowly} until the dough form a nice moist ball. Prepare the dough ball for the pasta machine by hand forming it until it is thin enough to fit through the largest setting of the roller. Repeat this process gradually reducing the thickness dial. As the pasta thins you will need to cut into sections to continue thinning. We stopped at number three. Now we take the thinned and sectioned pasta slabs and roll them through the top pasta cutter to form the fettuccine noodles. At this point you can dry the fettuccine for use on another day. Blanch, chill, and freeze the fettuccine in portion size zip lock bags; or hold the fettuccine in the chilled water for immediate use.

Fettuccine Al Fredo

     We decided to chill the fettuccine and make some Al Fredo sauce. To use this pasta it must be cooked until tender in the boiling water again. I am sure Nancy is laughing as she reads this post as this is the step I forgot in our lesson and we ate the Fettuccine Al Fredo with the blanched pasta before I realized my mistake. Prepare the Al Fredo sauce by melting butter and whisking in some flour to form a roux. Add some pepper and Parmesan cheese and slowly thin with milk until the sauce has a thick creamy consistency. Toss in the cooked fettuccine and mix until it is thickly covered with the sauce and place in a baking/serving dish and sprinkle with some more Parmesan cheese. Bake until the top starts to brown and enjoy. To make it less time consuming you can just pour the warm sauce over the warm pasta and it is simply delicious, as well.
     Learning new cooking skills in the company of food !

 

Wine tasting

Cooking with wine demonstration

Left to right: Mimi, Jo, Gene, Rosemary

  One of my favorite things to do is visit wineries and taste the new wines they have created. Today I am going with a group of friends to a wine tasting in Milwaukee Wisconsin. I'll let you know how it went and what I discover you may enjoy. This was a sponsored event by Harris Bank and my sister Mimi is the VP at the Woodstock, Il location so we got to enjoy the event gratis because she won tickets. Fun, fun, fun! To make it even more enjoyable my cousin Jo was visiting from Paris and accompanied us to the tasting. When we entered we were given a ticket to taste new beers on the market, and I do not drink beer so I shared my ticket with a good looking young man in the crowd, a benefit of aging.  The great thing about events like this is the relaxed atmosphere where everyone mingles and shares. And there were cooking with wine demonstrations, music and lots of lovely complimentary food tastings. There were sweet dessert wines, heavy reds and delightful whites, my favorite is Chardonnay. But most memorable for me were the cheese companies which gave free samples of their latest creations. From sharp Blues to soft Bries and delightful Pepper Jacks, there is nothing more wonderful than wine and cheese in my book.
It was a wonderful day full of fun and family in the company of food. "I'll drink to that!"

Food, in the company of friends!

I recently came accross Erma Bombeck' quotes about regrets.

                      " IF I HAD MY LIFE TO LIVE OVER - by Erma Bombeck"


I would have gone to bed when I was sick instead of pretending the earth would go into a holding pattern if I weren't there for the day.

I would have burned the pink candle sculpted like a rose before it melted in storage.

I would have talked less and listened more.

I would have invited friends over to dinner even if the carpet was stained, or the sofa faded.

I would have eaten the popcorn in the 'good' living room and worried much less about the dirt when someone wanted to light a fire in the fireplace.

I would have taken the time to listen to my grandfather ramble about his youth.

I would have shared more of the responsibility carried by my husband.

I would never have insisted the car windows be rolled up on a summer day because my hair had just been teased and sprayed.

I would never have insisted the car windows be rolled up on a summer day because my hair had just been teased and sprayed.

I would have sat on the lawn with my grass stains.

I would have cried and laughed less while watching television and more while watching life.

I would never have bought anything just because it was practical, wouldn't show soil, or was guaranteed to last a lifetime.

Instead of wishing away nine months of pregnancy, I'd have cherished every moment and realized that the wonderment growing inside me was the only chance in life to assist God in a miracle.

When my kids kissed me impetuously, I would never have said, 'Later. Now go get washed up for dinner.' There would have been more 'I love you's' More 'I'm sorry's.'

But mostly, given another shot at life, I would seize every minute.look at it and really see it .. live it and never give it back. STOP SWEATING THE SMALL STUFF!!!

Don't worry about who doesn't like you, who has more, or who's doing what
Instead, let's cherish the relationships we have with those who do love us. 

      I enjoy this philosophy and decided to make it's suggestions my New Year's resolution. However I needed to do this in the company of food. I started by inviting five friends to my small condo for dinner. I decided not to worry that there might not be enough room around the table in my small kitchen and just pulled it out from the wall a bit. To my surprise we were as comfy as could be. I set the table with my mother's fine china and serve Italian food in her memory.

I served a tossed Italian salad, with warm garlic bread. For the entree I made ravioli and meatballs with some more warm garlic bread. My guest asked what they could bring and in the past I would have said,  "you don't have to bring anything."
But I realized that these friends would feel uncomfortable arriving empty handed. So one person brought the wine and another the dessert. It was a very nice visit and everyone enjoyed making memories in the company of food.

Lemon my chicken!

Italian roasted potato

Lemon chicken

 Tonight I am making lemon chicken with Italian fried potatoes and carrots for dinner. It is a quick and simple dinner using my favorite saute and bake formula. I begin the carrots quickly bringing them to a boil and turn off the heat to finish, as they are a vegetable that will not get soggy or loose flavor. Then I slice an Idaho potato into circles and brown in olive oil seasoning with pepper, garlic salt and oregano. When they are nice and brown on one side I flip and adjust the seasoning. I then place them in a 350@ oven to finish cooking. Now it is time to cook the chicken. I lightly flour my chicken breast and saute in butter in my antique copper saute skillet. When it has browned on one side I flip, turn off the heat and douse with the juice of a whole fresh lemon. Then I place the chicken in the oven to finish cooking with the potatoes. Voila, dinner is ready!
     The best part is that I have the remnants of the fresh lemon which I use to shine my kitchen faucet and sink. This is a powerful friend in the department of home beautiful. Lemon juice will remove nasty stains and lime buildup. And this lemons job is still not done. Instead of throwing it into the trash  grind it in your garbage disposal for a refreshing cleansing and sweet smell.

Going green!

     I wish it could be as simple for me.  I have watched thousands of people eat their dinner salad at our restaurant with tons of dressing to smother the taste of the fresh vegetables. But for me, like any other food, my salad has to be an adventure. From the beginning it has to be a delicious work of art or not worth consuming. This is one of my summer favorites, tossed salad with tuna. Accompaniments to a salad depend upon what is in the fridge or cupboard, but the basic premise is nice fresh mixed greens, chopped hard boiled egg and any other fresh vegetables that are in house. I am never without fresh garlic to mince for all my favorite recipes. I always toss the salad with olive oil, red wine vinegar, ground pepper, garlic salt, oregano and  Parmesan cheese. If I have fresh baby spinach it is a wonderful addition. Above all, this is a light meal that is easy, healthy and delicious for lunch or dinner. Most  salads that I make are for a meal not a side. I find that if I eat a salad before a meal it fills me up too much to enjoy the main course.  At restaurants I order my salad served with my meal .

     Some salads are memorable. When I visited my brother in California my sister-in-law made a dinner salad that has become one of my favorite lite dinner fare. The ingredients are simple but the palate punch is awesome. Of course, when tomatoes are bursting with flavor from the summer garden this salad is even more delightful. But any time of year it is a gourmet treat. Slice a firm tomato into wheels, top with chunks of Gorgonzola cheese, capers and smother with balsamic vinegar. That's it, Really! I like to serve it with some warm Italian crusty bread. My mouth is watering I think I will have this for dinner. But truly, salads are an excellent meal choice if you do not smother them in dressing.
     Leftover chicken is another perfect topping for salad. I have a passion for not throwing food away, if possible, there are too many people around the world who go hungry.  Chicken Cesar salad is a very popular menu item in restaurant today. I remember the day of the true Cesar salad prepared at fine restaurants. The server would approach the table with all the ingredients on their cart and prepare the salad table side. The ingredients included raw eggs and anchovies, romaine lettuce and Parmesan cheese, olive oil and red wine vinegar, plus spices.  The the anchovies were mulled the eggs whisked in the bowl  and the other ingredients tossed together. It was absolutely delicious and obviously bad for us as raw eggs in any dish now are a no-no.
     Speaking of leftovers an excellent side salad for a meal is leftover cauliflower or broccoli. Soaked with red wine vinegar seasoned with ground pepper and garlic salt, chilled and succulent it is the perfect addition to any dinner. Step out of the box and make salad a treat instead of a dinner side dish.
  

Fritta me

     It is a warm summer evening and begs for a lite meal. I have some leftover spinach from last night and a fresh garden tomato begging to be consumed. I decide on a fritatta. It is a very easy meal cooked in one of my favorite cast iron skillet. I begin with some onion minced and sauteed in butter. I set the oven to 350@. Then I chop some ham and tomato and cut up the spinach. I whisk six eggs and season with salt and ground pepper. As soon as the onions are clarified I toss in the ham and tomatoes to warm and then whisk in the eggs. You can use any cheese in this dish but I opt for grated cheddar which I quickly whisk into the eggs and then remove the dish from the stove and place in the oven.

     As it bakes I prepare my sides which for tonight are a toasted bagel and salsa enhanced with some of the garden fresh tomatoes. I test if the fritatta is done the same way I test if a cake is ready. I press lightly on the center of the eggs and if they are firm I know it is done. I cut into pie shape and plate along with the salsa and bagel. Making this meal even better is the company of my daughter Amy. She is preparing for a Wisconsin River canoe trip with friends and has some time to kill. And she killed it with me in the company of food!