everything’s better with butter

Homemade butter

Homemade bread is good.  Homemade bread with homemade butter is even better!  Yes, you read it right. I made my own butter this morning!  As it turns out, butter is surprisingly easy and fun to make. Essentially, heavy cream is just whipped until it breaks and the fat separates from the liquid.  The fat is the butter and the liquid is buttermilk.  How easy is that?  I used a stand mixer, but a food processor works as well.  Shaking the fermented cream in a mason jar for about 20-30 minutes will supposedly work but I prefer to have my kitchen gadgets do the heavy work.

I followed this cultured butter recipe from the Seattle Times, which calls for culturing, or fermenting the cream, before churning.  I had no luck in finding a good quality, organic cream, so I settled for a pint of the Trader Joe’s brand.  The resulting butter is a pale yellow color and  creamy with a little bit of tang to it.  Better quality cream would have resulted in a deeper yellow color and a richer flavor.  Next time, I can experiment with adding different herbs and flavorings to make compound butter.

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homemade french baguette

Homemade French Baguette

There is nothing like the fragrant aroma of bread baking in the oven and it is actually simple and easy to do.  There are only six ingredients for these french baguettes, most of them common pantry items – water, sugar, yeast, flour, salt, and cornmeal.  When it all comes together, the dough requires kneading, which is one of my favorite parts of baking bread by hand.  I love the feel of the dough as it turns from a sticky, squishy mess to a soft, smooth ball.  It does takes at least 10 minutes of kneading and a couple of hours for yeast breads to rise and double, but the effort and wait are well worth it.  The resulting baguettes are crusty on the outside and soft and on the inside.  Slathered with butter, it is absolutely delicious!

Here’s my serving suggestion for the baguette – Sirloin Steak Crostini with Chimichurri Sauce, adapted from Martha Stewart’s Sirloin Kebabs.  Chris made a half batch of the Chimichurri Sauce and marinated a little piece of steak so we could taste test the recipe before serving it to Paul and Tracey for dinner tomorrow. Chris grilled the steak perfectly and my homemade baguette soaked up all the tasty olive oil from the Chimichurri Sauce.  Absolutely delicious!  I hope Paul and Tracey will enjoy it, too.

Steak with Chimichurri Sauce

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looking out

Looking Out

Over 6-1/2 years ago, when I first saw our house, it had four bedrooms. One of the bedrooms was located off a hallway in between the steps down from the dining room and the master suite.  I remember walking into that hallway and into the fourth bedroom and telling Chris that if I owned the house, I’d knock down the wall of that room and make it a den or family room.   Chris gave me his signature look that says “you’re crazy!”  Well, as you may know, we did buy the house and eventually knocked down the wall.  The bedroom is now our den and it is spacious and bright with a nice view that looks out to the back yard.  We probably spend most of our time in that room.  We might only have a three-bedroom house now, but we gained a comfortable space to relax.

I’ve sat in the den countless times, but this morning, it really struck me that I have achieved the view I had envisioned six years ago and I just love it!

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cooking channel

Skirt Steak with Tomatillo Salsa and Creme Fraiche

Our new favorite television channel is The Cooking Channel, an edgier and more contemporary spinoff of the Food Network.  The Cooking Channel brings the focus back to food and cooking, instead of the Food Network’s increasing push to give us reality-based shows with the endless array of challenges and competitions, complete with contrived kitchen drama.  The Cooking Channel lineup still includes some familiar faces like Giada, Emeril, and Bobby, doing what they do best – teach us how to cook and tell us where to find good food!  If you want to learn what to do with a secret ingredient like skirt steak (pictured above), give Michael Symon’s show, How to Cook Like an Iron Chef a try.  If you want to know what Montreal restaurant chef Chuck Hughes cooks on his day off, watch Chuck’s Day Off.  Both these chefs will entertain you while teaching you a thing or two about cooking.

We also like to watch Unique Eats, a show that gives us a peak at the new and exciting culinary trends in restaurants today.  It is a bit New York-centric, but the show does manage to venture out to show that there are unusual and innovative restaurants in many other cities in America.  No trip to NYC is complete without visiting a restaurant that we’ve seen on this show.  So far, we’ve been to Buttermilk Channel for their version chicken and waffles,  Fette Sau for barbecue amid the hipsters in Brooklyn, and stood in line for 45 minutes at Shake Shack in Madison Square Park for some good burgers and custard.

Last night, we had a small dinner party and we served Skirt Steak with Tomatillo Salsa and Creme Fraiche.  Everyone seemed to enjoy it so I thought I’d share the recipes with you all from Michael Symon’s  How to Cook Like an Iron Chef.

homemade ice cream

Meyer Lemon-Olive Oil Ice Cream

Our current obsession is homemade ice cream – Chris, with making it, and me, with eating it.  Since January, he’s made sure our freezer is stocked with his delicious creations such as Meyer Lemon-Olive Oil (pictured above), Salted Caramel, and Pistachio ice creams.  There were a couple that did not make the cut –  Hazelnut Mascarpone and the Salted Almond – but I applaud his efforts and encourage his pursuit of inventive and out-of-the-ordinary flavors.  My current favorite is the beautiful pale green Pistachio, with little flecks of the nuts left in.  Yummy!  The cost for a quart is about $5, a little more expensive than the store-bought kind, but it’s totally made with a special ingredient – love!

Bring on the long hot days of summer!  I’ve got my spoon.

remembering our fallen heroes

American flag

Cover them over with beautiful flowers,
Deck them with garlands, those brothers of ours,
Lying so silent by night and by day
Sleeping the years of their manhood away.
Give them the meed they have won in the past;
Give them the honors their future forcast;
Give them the chaplets they won in the strife;
Give them the laurels they lost with their life.
~Will Carleton

Memorial Day is the unofficial start of the summer. Most of us plan some sort of festivities during the three-day weekend, perhaps a barbecue or a day at the beach, with friends and family. It is very fitting that at some point during the day, we stop and reflect on the day’s true meaning. Let’s stop for a moment to commemorate those soldiers who gave their lives so we can live ours freely.

While we now observe Memorial Day to commemorate all American soldiers who died while in military service, it started as a way for families to honor fallen Civil War soldiers.  The holiday was originally called Decoration Day because families decorated graves of fallen soldiers with bouquets and wreaths.  It was first observed on May 30, 1868, when flowers were placed on the graves of Union and Confederate soldiers at Arlington National Cemetery.

In keeping with the origins of Memorial Day, let me tell you about two men – Emmanuel Mayne and his son, LeRoy Mayne, both of whom were killed in the War of Rebellion, the Northern forces’ term for the Civil War.

Emmanuel Mayne was born in Frederick, Maryland.  He received a good education and became a teacher and a businessman.  He moved his family to Van Buren County, Iowa in 1848.  He was one of the founders and a prominent resident of South Vienna, Iowa.  In 1851, he was elected as county judge and remained in that capacity until 1857.   Then, at fifty-seven years of age, Emmanuel Mayne raised a company of volunteers and was elected Captain of Company G, Third Iowa Calvary in the War of Rebellion. He was killed by the rebels in the Battle of Kirksville, Missouri on August 6, 1862.  He is buried in his hometown of Keosauqua, Iowa.

His son, Leroy, was a member of the Second Volunteer infantry and later was transferred to the Third Iowa Cavalry, under his father’s command.  In January 1863, he was transferred to the Mississippi Marine Brigade, with the rank of First Lieutenant.  In April of the same year, while in command of a flotilla that was passing up the river, the boat he was aboard ran into an obstruction. While he was assisting to free the boat, he was thrown into the river and was drowned. His body was never found, or if found, was never identified.

Emmanuel Mayne was my husband, Chris’, third great grandfather and Leroy Mayne was his second great grand uncle.

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the oc mart mix

OC Mart Mix

Orange County’s version of the SF’s Ferry Building is the OC Mart Mix, located within the South Coast Collection (SoCo) in Costa Mesa.  It is a retail complex housed in a modern open loft-like space built with recycled natural woods, corrugated metals, and sustainable materials.  Small boutiques are clustered around an atrium furnished with comfy sofas and chairs creating a warm and inviting place to meet friends and hang out.  The OC Mart Mix has an eclectic array of vendors selling home accessories, handmade and vintage clothing, paper goods, fine foods, and furniture.  There is also a wine bar/olive oil purveyor and a stylish coffee bar.  On Saturdays, there is a farmers market outside featuring a small group food purveyors and a rotating lineup of haute food trucks.

OC Mart MixOC Mart Mix

The outdoor patios are done in a minimalist style, complete with rock gardens and succulent plants in tall modern containers.
OC Mart Mix

homemade pasta dough

Once again, Karen was an inspiration.  Actually her blog entry on Fettuccine with Fresh Basil was the inspiration for both our lunch and dinner.  We dusted off the pasta machine and leafed through my huge notebook from Intro to Cooking Class to find the basic pasta dough recipe I had made 10+ years ago.  It is truly amazing how four ingredients –  flour, eggs, salt and pepper can turn out to be delicate pasta.  We made the ravioli for lunch and Fettuccine Alfredo for dinner.  Yummy!

Pasta Dough

Ingredients:
1 cup Semolina flour
1 cup All-Purpose flour
2 eggs
Salt and pepper, to taste
Water, as needed

Method:
Combine all dry ingredients.  Make a well in the center.  Mix eggs and pour into well.  With a fork, start incorporating the dry ingredients with the wet ingredients.  Add water, 1 tablespoon at a time, if needed to have the dough come together.  Once it comes together, knead the dough until it springs lightly when pressed.  Wrap in plastic and let rest in the refrigerator for 30 minutes.  Take out dough and cut into halves or quarters, depending on the size of dough.  Roll out, according to pasta machine directions.  Cook in salted boiling water until al dente.

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my edible garden

As you can probably guess, I’m obsessed with gardening at the moment.  I’ve been enjoying my flower garden for the last month so now I turned my attention to my edible garden.   I like the convenience of growing and cooking with fresh herbs.  They grow with little care and attention.  However, I’ve neglected them for the last year and I needed a herb garden makeover.  The rosemary, oregano, and lemon thyme were repotted to plastic containers and moved to the corner alongside my beloved meyer lemon tree.  The pineapple sage was saved from the chopping block and repotted since I couldn’t part with the sweet scent of its leaves.  Plus during the summer, it has lots of little red flowers.   I added a small cilantro plant and some chives.  This year, I am also trying my hand at growing jalapeño peppers and two varieties of tomatoes – Sweet 100s and Yellow Pears.  If everything goes well, I should be able to start harvesting tomatoes in late July through the fall.
Could this be the beginning of my own locavore movement?  At least, I have the makings of some fresh organic salsa with the jalapeños, cilantro, and tomatoes.

Meyer Lemon

I’ve had this meyer lemon tree for about 5 years.  The first couple of years, it produced about 10-15 lemons total.  Once I started to apply some citrus food, it was happy and started to produce more and more fruit.  I’ve harvested about 75 lemons from each of the past few growing seasons.  I juice the lemons and store them in one-cup increments in a ziploc bag in the freezer.  It’s never been easier to make lemon curd and lemon bars.

Jalapeño Peppers

I planted a six-pack flat of jalapeño peppers I bought at Lowe’s for $1.98.  I wasn’t sure how this endeavor would turn out as the tall, gangly seedlings were barely able to stand on its own.  Now, four weeks later, I can see some buds forming.  I hope it develops into actual edible peppers.

Tomato

It looks a little silly to put a big huge cage over two little itty bitty tomato plants, but hopefully they’ll just shoot up and bear little clusters of edible fruit in a couple of months.  It’s so exciting to grow my own tomatoes instead of buying mealy tasteless ones from the grocery store.  I read online that growing basil next to tomatoes makes it taste better, although it was unclear if the article was referring to the tomatoes or the basil.  I think I need to make another trip to Lowe’s for basil.

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my flower garden

my flower garden

I love flowers and often buy bouquets at Trader Joe’s to enjoy. At this time of the year, the daffodils, tulips, and freesias are my favorites to have around the house. It finally dawned on me that for the price of a six-stem bunch at Trader Joe’s, I can purchase a 6” pot of freesias and plant them myself. This way I can enjoy them for the next two weeks and then with a little luck and two green thumbs, I can enjoy them again next year and the year after with a little effort and no added expense. Continue reading