Trail of Crumbs: Tons of Truffles

I freely admit to having expensive tastes.  I love lobster, Filet Mignon, and truffles.  My favorite is truffles on popcorn, although I'll take them in just about any dish.  So when I saw Kim Sunee's recommendations for how to use truffles, I wanted to try each and every one of them.  And so I did. 

Ideally, you would purchase fresh truffles, but these minced truffles were more convenient for me given the time of year.   They're also not that terribly expensive.  So grab yourself some truffles and join me as we put them on...everything.

This was Thatboy's favorite truffle manifestation.  Thatbaby was a surprisingly big fan also.  Guess he has expensive tastes too.  Toast baguette slices.  Drizzle with extra-virgin olive oil.  Sprinkle with fleur de sel and truffles.

I loved this one.  Way more than I expected too.  Its so very crisp and refreshing.  And the truffles add a nice earthiness.  Thinly slice crisp celery ribs and toss in a bowl with extra virgin olive oil, fleur de sel, and cracked black pepper.  Top with truffle.

Truffles on pasta is basically a given.  Toss cooked fettuccine with cream and top with truffles, fleur de sel, a crack of pepper, and parmigiano-reggiano.

Of the two potato dishes, I actually preferred the roasted potatoes to the mashed potatoes. Which makes sense, since I also like truffles on my french fries.  Slip truffle between 2 very thinly sliced potatoes.  Brush with melted butter or olive oil and bake at 375 until crisp and golden.  Sprinkle with fleur de sel.

 Add truffles to hot potatoes mashed with cream and salted butter.

You can't go wrong with roast chicken in any form, but it's even more fun with truffles.  Before roasting chicken, slip truffle under the skin.  Reserve the pan juices to make a sauce and stir in some truffle.

 My least favorite use was this truffle dessert.  It was definitely a more acquired taste. Whip together 8oz of mascarpone and 1 cup powdered sugar until light and fluffy.  Whip 1 cup whipping cream and fold into sweetened mascarpone.  Add truffle and stir gently to combine.  Cover and refrigerate at least 30 minutes.

Trail of Crumbs: Figs Roasted in Red Wine with Cream and Honey

Oh what a weekend my friends.  Between TMIL staying with us, Yom Kippur, and Thatbaby's birthday party I am already exhausted.  And it's still the beginning of the week!  I think I'll be able to catch up a bit next weekend.  Well at least next Saturday.  Sunday's going to be a long fun filled day.  Just in time for next week!

I have a hard time taking it easy.  There's just so much I want to do!  So many things I want to take advantage of.  Like the last of the summer bounty, which we're still raking in here because of the weather.  Big, sweet, berries, red juicy tomatoes, and sweet ripe figs. 

Kim Sunee describes the taste of her first fig as "a sweetness...deeper than honey."  Their sticky sweetness sticks to Sunee's lips in a near sexual allusion.  For me, both figs and dates have a candy-like quality.  They are perfect on their own, no need for adornment.  And yet, a simple syrup made from roasting in red wine yields a pretty simple yet fairly impressive dessert.

Figs Roasted in Red Wine With Cream and Honey (From Trail of Crumbs)

12 to 18 fresh figs

1/2 bottle red wine

3 Tbsp honey

1 cinnamon stick

3 Tbsp sugar

2 Tbsp creme fraiche

1. Preheat oven to 375.  Remove stems from figs and cut a small X in top of each.  Place figs cut side up in an overproof pan.
2. Pour wine over.
3. Drizzle with honey.
4. With a knife, scrape cinnamon stick over figs, and add stick to pan.  Roast for 20-25 minutes, or until figs are tender, but not falling apart.
5. Gently remove figs using a slotted spoon and place on serving dishes.
6. Place pan over medium high heat, stir in sugar, and bring win to a boil.
7. Cook on high heat about 7 minutes or until syrupy.  Remove from heat.
8. Stir in creme fraiche.
9. Spoon wine and creme fraiche mixture over figs.

Mommy Mondays: Kids and Religion

This post has the possibility to become a little...high handed?  Divisive? I'm not sure.  But I had some thoughts stemming from the recent holiday services, and this seemed like the best place to share them.  So know that they're coming from a good place.

As many of you know, we're raising Thatbaby Jewish.  It was my marriage dealbreaker.  As in, anyone who wanted to marry me had to agree to raise our children under the Jewish faith. 

As you may or may not know, the past two weeks were the High Holy Days in the Jewish religion - Rosh Hashannah, the New Year, and Yom Kippur, the Day of Atonement.  Both are marked by services the evening before and the entire day of the holiday.  And so we brought Thatbaby to services.

This isn't a new thing.  Typically we bring him to the high holiday services, but usually at Thatmom's synagogue.  This was our first time bringing him to synagogue at our new synagogue.  And he was the only child there for all the services.  After each service, we had multiple people come up and commend us on his behavior, telling us how impressed they were.  While I acknowledged each praise gratefully, the encounters left me with a strange feeling.

Of course Thatbaby came with us to services, why wouldn't he?  He is part of our family, and we want him to know about his faith.   I grew up going to services with my family, there wasn't another option.  And we weren't the only ones.  There were always children running around services.  In fact it was something you looked forward to as a kid, seeing your friends at synagogue.  I don't mean this to sounds specific to Judaism, but in my mind, if you are practicing a faith, then your children should be involved.  They should attend services with you.  If you want to teach them about faith, you do so by including them. 

It bothered me a little that the synagogue doesn't provide childcare, or a space for parents to take children and still be able to take part in the services  (They called it the "crying room" at our old synagogue - a soundproof room with a window into the sanctuary and speakers piping in the audio.)  Speaking to other parents, it seems that they either skip services, or trade off with each other for who attends the various services.

Thatbaby is not a model child.  He is not winning behavioral awards on a regular basis.  There is nothing special about him in regards to his ability to sit through services.  He is a stereotypical 3 year old, full of energy and attitude.  And so we prepare accordingly.  We pack a bag with lots of quiet activities, like lace-up sheets, sticker books, and coloring books.  That way he can sit quietly through services and still be a part of the community.  We also are very flexible with his needs.  He knows he needs to be quiet inside the sanctuary, but if he wants to be loud, all he has to do is ask and we take him outside.  (He asks to "go outside and sing.")  Giving him the option of where he wants to be takes away many behavioral issues.  And he often chooses to be inside.  Watching the people, singing the songs, taking part.  After all, this is his community too.

Sunday Runday: Baby It's Hot Outside

This is probably too little too late for the rest of the country, but by golly it is hot here in California!  We're in the middle of a very late summer, full of heat wave after heat wave.  So even though it's late, here's the rundown on running in the heat.

1) Run early, run late.  If possible, try to get out before the sun comes up or after it goes down. It's cooler then, even if you're more tired!  I hate getting up so early on the weekends, but when I do my runs with friends, we try to start shortly before sunrise.  That way it's just starting to beat down on us by the end of the run.

2) Dress smart.  Light colors, sweat wicking fabrics.  The worst thing to wear while running in the heat is cotton.  Which is going to get wet, heavy, and uncomfortable.  I'm not confident enough in my body to head out in a sports bra and shorts, but this is where tanks are my friend, and one of the reason I love running skirts.

3) Hydrate!  When I do short runs I rarely bring water with me.  Except when it's so hot out.  Because the more you sweat, the more you need water.  I try to drink a whole bottle before I head out and then make sure I take a sip or two every mile.

4) Sunscreen.  Really, this should be part of your routine with every run.  But if you're a slacker, it's especially important in hot weather.

5) Sweatbands. Or headbands.  Whatever you call them.  Maybe this is just a me thing, but lately I've been having a real issue with sweat running into my eyes.  It stings.  So in hot weather I make sure that I'm wearing a thicker, more absorbent headband to help keep that sweat at bay.

6) Body glide.  More sweat = more chafing.  It's a fact.  Wet clothes rub.  So I'm especially diligent about using something for anti-chafe on hot days.


Stay tuned for next summer when I tell you all about running in cold weather!

Trail of Crumbs: Almond Saffron Cake

Thatbaby got to spend his birthday at home.  I wasn't so lucky.  While I was working the day away, Thatbaby was going to the park, the book store, and getting spoiled rotten by our family and neighbors.

Thatbaby debated back and forth about what he wanted to do for dinner.  He was certain he wanted "red pasta" but the location was undecided.  For a while he wanted to eat at home, while I cooked.  Then he decided he wanted to go out.  One thing he was sure about was cake.  He knew he wanted chocolate cake.  And so that's what he got.  Because what would a birthday be without cake?

I recently had a discussion about cake.  For me, cake is always associated with a special event - weddings, birthdays, holidays.  When was the last time you just made a cake for the heck of it?  Usually it's a shared experience kind of thing, because very few eat a cake by themselves.

Quick breads on the other hand are good all the time.  What's the difference really?  Both are full of sugar.  Both are cake-like.  So why do I think cakes are a sometimes treat while banana bread is a household staple?  I think it's the frosting.  Frosting is the difference between a cake and a bread.  Just as frosting is the difference between a cupcake and a muffin.

Sunee transformed a Swedish holiday bun into an almond saffron cake.  This is the kind of cake you can have on a random weeknight, although I personally served it to company.  It is unfrosted, making it similar to the bread it was inspired by.

The cake is dense and rich, but the nice thing about almond cake is that it's never overpowering.  Which is nice if you want to make an average night seem a little more special.

Almond Saffron Cake (From Trail of Crumbs)

1/3 cup milk

1/2 tsp saffron threads

grated zest of an orange

2 cups flour

1 tsp baking powder

1/2 tsp baking soda

1/8 tsp salt

1 cup butter, softened

8 oz almond paste

1 cup confectioners' sugar

5 large eggs

8 oz sour cream

1. Preheat oven to 350.  Lightly butter and flour 2 8-inch round cake pans.  Heat milkin a small saucepan over medium heat.
2. Add saffron and zest.  Bring to a low simmer, remove from heat, and let steep.
3. Sift together flour, baking powder, and baking soda in a large bowl.
4. Stir in salt and set aside.
5. Beat butter and almond paste together at medium speed until creamy, about 3 minutes.
6. Gradually add sugar and beat until fluffy, scraping down sides.
7. Add eggs, one at a time, beating just until blended after each addition.
8. Gradually add flour mixture alternately with sour cream, beating at medium speed just until blended, beginning and ending with flour mixture.
9. Pour batter into prepared cake pans.  Shake pans gently or use spatulat to smooth tops.
10. Bake for 25-30 minutes or until tester inserted in center of cake comes out clean.
11. Let cool in pan on wire racks 5 minutes.  Remove from pan and serve warm, dusted with confectioners sugar.

Golly Gee, Someone's 3!

Thatbaby turns 3 today.  3 YOU GUYS!  He's like a real little person now.


3 years ago he was big enough to fit in our hands.

Now he's basically a man.  But smaller.

His personality cracks us up every day.  He has such a sense of humor.  He's a goof and loves making people laugh.  Which I'm glad for, because he was a pretty serious baby.

Speaking of - how funny is his latest school picture? 

Looking forward to another year with our goofy little monkey.  Happy Birthday Thatbaby!

Trail of Crumbs: Jansson's Frestelse (Swedish Potato Temptation)

Anchovies scare me.  I cannot even begin to explain why.  Every time I use them, I'm reminded how much I love their salty taste, the way they disappear into the food, that they don't taste like fish.

And yet, each time I see a recipe involving anchovies I get a little squeamish.  When I pull pack the tin, I have to take a deep breath and coax myself onward.  But in the end, it is always worth it.

Like these potatoes.  Kim Sunee mentions that this dish is part of the holiday meal in Scandinavia, and that makes sense.  It's rich and decadent - salty and creamy.  It seems perfect for a cold winter night.  Sunee was introduced to the dish when she moved to Sweden after finishing school, cooking recipes from her roommate's mother's cookbooks.  She calls it a "warm potato temptation" and that's a pretty accurate description!

Jansson's Frestelse (Swedish Potato Temptation)

1 1/2 to 2 lbs Yukon gold potatoes, peeled and sliced

salt and pepper

1 onion, sliced

8-10 oil packed flat anchovy filets

1 container creme fraiche

1 cup heavy whipping cream

fresh nutmeg

1. Preheat oven to 375.  Place half of the sliced potatoes in a lightly greased baking dish.
2. Season with salt and pepper.  
3. Cover with onion.
4. Finish with layer of remaining potato slices and top with anchovy filets.
5. Add more salt and pepper, as needed.
6. Combine creme fraiche and cream in a small bowl.
7. Pour cream mixture over potatoes, adding more cream to cover, as needed.  Bake for 45 to 50 minutes.
8. Cover with foil if potatoes begin to brown.  Uncover and bake another 10 minutes.  Remove from heat and let sit 5-10 minutes before serving.

Trail of Crumbs: Croque Madame

Don't forget, it's your last chance to enter my TeaVivre Giveaway!

I started taking French classes in 8th grade.  It was an "intro to French" class and we really didn't learn too much actual French.  Mostly it was about French culture and French food.  I have strong memories of learning to read a French menu.  (To be fair, this is actually a pretty handy skill to have.  And also, my Spanish knowledge is also pretty limited to food.)

The two items that stand out most in my memory were the citron presse (like a lemonade) and the croque monsieur/madame.   The croque monsieur is a grilled ham and cheese sandwich.  The croque madame is the same thing, but with a fried egg on top.

I've been to Paris two times, and both times I've managed to enjoy the ubiquitous sandwich.  In a way, it really encompasses everything that is amazing about French food - simple and decadent.  Such an odd dichotomy, right?  But when you think about it, it doesn't get more basic than a ham and cheese sandwich.  And the French take that idea and elevate it by warming it up and topping it with a rich, cheesy sauce, and a buttery egg.

The croque madame was the first meal a young Kim Sunee enjoyed at 18 when she ventured to Paris.  Sitting in a cafe by herself, drinking a glass of red wine and taking an assessment of herself.  The first step on her road of self-discovery.

Croque Madame (From Trail of Crumbs)

Butter 

4 slices sourdough bread

4 slices ham

Dijon Mustard

1 cup grated gruyere

1 cup Mornay sauce

2 sunny side up eggs

1. Heat a large oven proof skillet over medium high heat.  Butter bread on all sides and top 2 of the slices with ham and a smear of dijon.
2. Top with half of the cheese and cover with remaining bread slices.
3. Place sandwiches buttered side down into the skillet, pressing gently with back of spatula.  Let cook 1-2 minutes or until bottom is slightly golden.
4. Top with mornay sauce and remaining cheese.  Place skillet in oven and broil 1 to 2 minutes, or until golden and bubbly.
5. Top with fresh sunny side up egg.

Mornay Sauce
2 Tbsp unsalted butter
2 Tbps flour
1 cup milk
1/4 tsp salt
1/8 tsp black pepper
nutmeg
3/4 cup grated gruyere

1. Melt butter in a heavy bottom saucepan over medium high heat.  
2. Stir in flour and cook, stirring constantly, about 1 minute.
3. Add milk, whisking constantly.  Bring to a low boil and cook, stirring constantly, about 2 minutes more.
4. Season with salt, pepper, and nutmeg.
5. Remove from heat and stir in cheese. 

Mommy Mondays: Tis the Season

Most people get really excited about the winter holidays, but me?  I love the fall.  And with a toddler, it seems like I'm rushing to cram as much fall fun in the short time I have.  Part of our issue is the fact that fall is also made up of birthdays and Jewish holidays, which cuts against the time we have to get out and take advantage.   Here are some of my favorite fall activities with kids:

Apple Picking - Every year I swear we're going to go earlier, and every year we end up scrambling to find an orchard that's still open when we can go.  This year was especially bad because of the drought this summer.  The apple season was exceptionally short.  By the time we went, there was only one orchard still open.

But that's specific to us.  For you, get thee to an apple orchard!  They're perfect for kids.  Great space for them to run around; they can pick apples right off the trees, and at least Thatbaby gets a big kick of being able to eat as many as he likes.

Apple Cider -  I love apple cider in the fall and Thatbaby seems to be following suit.  Cider is the perfect fall drink: it's warm and made from the best fall has to offer.  And it's a great transition from summer's lemonade to winter's cocoa.

Street Fairs - Harvest Festivals, Street Fairs, Craft Shows, fall seems to be filled with them.  And its a great time to pick up some unique holiday gifts for the upcoming season. 

Pumpkin Patch - I loved going to pick out pumpkins before Thatbaby was born, but it's just so much more fun with a kid.  They get so much out of it.  Seeing hundreds of pumpkins of all shapes and sizes, corn mazes, hay rides, trains, and petting zoos - pumpkin patches are a whole day of fun.

Community Halloween Events - I really like taking advantage of these.  Many downtowns have Halloween events like store to store trick or treating, or costume contests or parades.  Since they're usually during daylight hours, they're especially good for little guys.  And you can ensure a safe environment with willing participants.  Plus, who doesn't love another chance to dress up in costume?

Trick or Treating - This is a given, right?

Pumpkin Carving - We make a big production of this.  We watch Halloween movies while we carve and it becomes a great family affair.  It's great having some quality family time and makes the holiday even more special.

Family Pictures - Crisp fall leaves, perfect sunlight hours, and nice cool weather.  This is the perfect time of year for family photos.  Whether you're doing them for Christmas cards, or just to have a yearly picture, this is the time to start finding and booking a photographer.

Sunday Runday: Beat The Blerch Virtual Race

Months and months and months ago L&O's sister sent her a message about a new half marathon this year that featured rest stations with cake and grape drink.  Sounds pretty fun right?  Beat the Blerch is a race based on the comic strip by Matthew Inman featured in The Oatmeal.  The Blerch, anthropomorphized into a fat little cherub, is that nagging little voice that tells you to walk the next mile, go home and eat pizza, or hit the snooze button instead of running.

There was no way I was going up to Washington to run the race, so instead I just watched in amazement as it sold out.  Then as they added another race day and that sold out too.  I was kind of giddy when they next announced they'd be doing a virtual version of the race.

I've never done a virtual race before, unless you count the virtual marathon I ran back in 2010, but at least I ran a component of that race!  This time I was completely on my own.  A couple weeks before the date of the race, my race packet came in the mail.  Check out the swag!

There's a bib and tech shirt, or course, and a medal.  But there was also gummy bears (Thatbaby loved) stickers, magnets, lip balm (which Thatbaby is trying to commandeer) and a Blerch stress ball (which Thatbaby did commandeer).

The race date was September 20, so I knew I wanted to get my miles in then.  So when SDMom asked if I wanted to join her on a run that morning, I said "sure" even though it meant getting up at 5am on a weekend and running in the dark.

It didn't stay dark for too long though, and I do love running with people.  It was a new location for me, running along the bay downtown.

So even though I felt totally lost and turned around most of the time, it was a nice, scenic run.  And pretty flat!

Plus, I got to see a lighthouse!  Bonus!  And with it being so hot lately, it was nice to go early enough where it was relatively cool.   When we got back to the start, I medaled myself.

My first virtual race is in the books!  So how about you, have you ever run a virtual race?  Would you want to?

Trail of Crumbs: Spring Pea Salad with Minted Cream and Grilled Cheese Toasts

Don't forget to enter my TeaVivre giveaway and get your hands on 5 different teas!

I get stumped on sides most nights.  I'm great at coming up with entrees, but as you may have noticed, the plate is usually a little bare aside from that.  It's a combination of both lack of time and lack of creativity.  So steamed veggies have become a near-constant around here.  That and black beans.  I've been trying to work on that by adding some new side recipes to my repertoire.  Like the caramelized green beans and almonds I made earlier this week.  Or the roasted brussels sprouts in browned butter. 

This is a recipe that is for sure getting added to my side dish list.  Mostly because it went over so well with Thatbaby who is going through the typical toddler "I don't like green" phase.  But he loved these peas, he loved the prosciutto, and he loved the cheese bread.  The dish makes a lot, so he even loved it the next day.  I especially liked it because sometimes it's too hot out for warm vegetable sides.  This is a nice, cool, refreshing summer treat.

Spring Pea Salad with Minted Cream and Grilled Cheese Toasts (From Trail of Crumbs)

 2 cups fresh, shelled, English peas

1 cup fresh snow peas

3 slices prosciutto

1 cup creme fraiche

1/2 tsp fresh lemon juice

fleur de sel and fresh-ground black pepper, to taste

2 to 3 Tbsp julienned fresh mint leaves

1. Cook the English peas 1 to 2 minutes in salted boiling water.
2. Add snow peas and let cook 1 minute more.  Shock peas in an ice bath and let drain.
3. Cook prosciutto in a hot pan until crispy.  Remove from pan and reserve. 
4. Combine creme fraiche, lemon juice, fleur de sel, pepper, and fresh mint ina  bowl.
5. Add peas and stir gently to combine.  Let chill in refrigerator about 1 hour.  
6. Top with crispy prosciutto and serve with grilled goat cheese toast.

Grilled Goat Cheese Toast
Slice baguette and grill or toast lightly.  Rub with garlic and place cheese on top.  Broil for a few seconds, sprinkle with some fresh herbs and/or a drizzle of good olive oil.     

Trail of Crumbs: Cinnamon Cream Cheese Rolls

L'Shana Tova everyone!  Happy New Year!  The Jewish New Year is vastly different from the secular New Year.  For one thing, we do not stay up all night to ring in the new year with kisses and fireworks.  Although we were up far later than anticipated last night due to a very long evening service.  And on New Year's Day, there is no sleeping in and lazily grabbing brunch.  Instead we are up early, getting ready for a day of services.


I don't mind the differences between the two, but I do prefer the lazy mornings of the secular New Years.  Brunch with my family is one of the highlights of the holiday.  We don't do any special Christmas breakfast, so I like to make up for it with New Years.  And cinnamon rolls are the perfect make ahead and pop in the oven the morning of kind of breakfast.  I'm very picky about my cinnamon rolls though.  I don't like the ones that are just cinnamon wrapped up and glazed.  I like the really unhealthy version - with a cream cheese filling and a cream cheese frosting.

The cinnamon rolls in Trail of Crumbs are a kind of hybrid of these.  I tried both versions - her cream cheese cinnamon filling and her chestnut mascarpone filling, both are equally enticing.  Super sweet, so probably a good thing there's just a simple glaze on top.  Although that glaze is extra sweet too.  I really loved the citrus aspect, something I wouldn't consciously put together with cinnamon rolls.

These cinnamon rolls are another conglomeration.  Sunee refers to her Minnesota grandmother's cinnamon rolls before introducing the recipe, but the creme de marron is decidedly a French contribution.  Like Sunee it's an interesting blend of cultures that just seems to fit together.

Cinnamon Cream Cheese Rolls (From Trail of Crumbs)

16 oz sour cream

1/3 cup sugar

1/3 cup unsalted butter

1 tsp salt

2 envelopes active dry yeast

1/2 cup warm water

1 Tbsp sugar

2 eggs, lightly beaten

6 1/2 cups bread flour

2 Tbsp melted butter

1. Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts.  Set aside and let cool
2. Stir together yeast, warm water, and sugar in a bowl.  Let stand 5 minutes.
3. Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with an electric mixer until smooth.  
4. Gradually add in enough remaining flour, 1/2 cup at a time, to make a soft dough.  
5. Turn dough out onto a lightly floured surface, knead until smooth and elastic (about 10 minutes.)  Place in a well greased bowl, turning to grease top.  Cover and let rise in a draft-free, warm place 1 hour or until doubled in size.
6.   Punch down dough and divide in half.  Roll each portion into a 24 by 12 inch rectangle.  Spread half of the filling (cream cheese or chestnut mascarpone) on each rectangle.
7. Roll each dough rectangle, jelly roll fashion, starting at the long side.  Place each dough roll, seam side down, on a lightly greased baking sheet.  Slice into 12 equal slices.  Place cut rolls, cinnamon side up, on baking sheets.
8. Cover and let rise in a draft free, warm place 20-30 minutes or until doubled in size.
9. Brush with melted butter if desired.
10. Bake, uncovered at 375 for 15-17 minutes or until golden.  Let cool on pans on wire rack about 5 minutes.  Top with citrus vanilla drizzle.

Cream Cheese Cinnamon Filling
Combine 1/2 cup sugar, 1 Tbsp cinnamon, 16 oz cream cheese, and 1 egg in an electric mixer until smooth and blended.

Chestnut Mascarpone Filling
 Combine 8 oz mascarpone with 1/2 cup creme de marrons.

Citrus Vanilla Drizzle 
Stir together 3 cups powdered sugar, 1/2 cup fresh orange juice, 1 Tbsp butter
1 Tbsp fresh lemon juice, 2 tsp grated lemon zest and 1/4 tsp vanilla extract in a small saucepan over low heat until butter is melted.

Trail of Crumbs: Uncle Kerry's Monday Red Beans and Rice

I'm not going to lie, one of my draws to Trail of Crumbs was the promise of New Orleans food. I love cajun food - gumbo, jambalaya, etouffe, and of course, red beans and rice.

Since Kim Sunee spent most of her childhood in New Orleans, I knew the book would be chock full of great cajun recipes.  Not just great, but authentic. 

Red beans in rice is a great staple to have.  I think of it as "poor man's food" because all the ingredients are relatively cheap, but it really fills you up.    Thatbaby skipped the sausage which was "too spicy."  But otherwise he thought this meal was brilliant - because he loves beans and he loves rice.    Maybe he's going to follow in my footsteps with his love of cajun food?  Just have to work on that spice tolerance.

Uncle Kerry's Monday Red Beans and Rice (From Trail of Crumbs)

1 1/2 Tbsp butter

1 onion, chopped

1 green bell pepper, chopped

4 celery ribs, chopped

3 garlic cloves, smashed

1 tsp salt

1/2 tsp black pepper

1 smoked ham hock

1 bag dried kidney beans

 1 tsp liquid crab boil

1 tsp Creole seasoning

2-3 sprigs fresh thyme

1 lb smoked sausage

2 Tbsp cornstarch

hot sauce, to taste

1. Heat butter on medium high in a large pot or Dutch oven.  Add onion, bell pepper, and celery and cook, stirring occasional, about 7 minutes or until soft.
2. Add garlci, salt, and pepper and cook 3 more minutes.
3. Add smoked ham hock, beans, liquid crab boil, Creole seasoning, and thyme and stir.  
4. Add enough water (about 2 quarts) to cover beans.  Stir, bringing to a boil, reduce heat to medium, and let simmer, stirring occasionally, about 1 1/2 hours. If beans get too thick, add more water, about 1/2 cup at a time.
5. Add sausage to pot adn let beans cook another 30 minutes or until tender.
6. Mix 2 Tbsp cornstarch with cold water and add to taste.
7. Season to taste with salt, pepper, and hot sauce.
8. Serve with hot boiled rice and shallots in vinegar.

Shallots in vinegar

Combine 3 to 4 Tbsp white wine vinegar, 2 thinly sliced shallots, and herbes de Provence in a bowl and stir to combine. 

TeaVivre Review and Giveaway

 

I rarely do product reviews, but every now and then, an opportunity presents itself that I just can't refuse.  That's what happened when TeaVivre contacted me to review some of their teas.

You see, TeaVivre is a Chinese tea company who has a goal to bring Chinese tea to every corner in the world.    And I'm a big fan of Chinese tea.  It's partially a sense-memory thing.  Thatdad used to travel to China a couple times each year and he would always bring home tea for us.  It was my first experience with real "tea" - not that bagged stuff you find in the supermarket, but actual leaves and blooms.  Some of the teas would actually bloom in the teapot, revealing a beautiful flower.  And the taste was like nothing I'd had before.  Don't get me wrong.  I love the fun fruity flavors like apple cinnamon and orange ginger, but they all do taste a little, produced.  Real Chinese teas taste fresh and floral.  It's like comparing homemade pasta to storebought.  Storebought will do, but nothing compares to fresh.

With this in mind, I was glad to accept some samples from TeaVivre.  I got really excited when my vacuum sealed bag filled to the brim with samples arrived!

They had send me 4 of each of the following teas: 

Organic Hangzhou Tian Mu Qing Ding Green Tea

Organic Superfine Dragon Well Long Jing Green Tea

Premium Keemun Hao Ya Black Tea

Organic Silver Needle White Tea (Bai Hao Yin Zhen) 

Taiwan Dong Ding (Tung Ting) Oolong Tea

I loved that each serving was packed in a little contained, so I didn't have to worry about measuring, or making a mess with loose tea leaves.

Both green teas were so very fresh.  It sounds silly to say that they're "green" tasting, but they are.  For me, green teas are also some of the most floral tasting, so that adds to the green for me.  They're also very light.  It's hard to find a bad green tea.

The black tea is a richer tea, darker and more like what many of us are used to in English teas like English breakfast and Earl Grey.  For me, this is a weekend tea, because it's a little more complex than the greens.

I think this was my first experience with a white tea, and this was a great introduction.  It falls somewhere between the green and the black teas.  It's still light and floral, which made it especially nice for the summer.

The oolong was my favorite.  I don't put sugar in my teas, preferring to enjoy their flavors without the added sweetness that often overtakes delicate teas.  But the oolong was naturally sweet.  Fruity instead of flowery, with notes that changed during the time it was in your mouth.

And the good people of TeaVivre have agreed to give one of you lucky readers the same package of teas they sent to me!  I'll make this really easy for you - the giveaway will run for the next week, and all you have to do is leave a comment with your favorite tea.  I can't wait to share with you some of my new favorites and explore some of yours!


a Rafflecopter giveaway

 

Mommy Mondays: Woes of a Working Mom

My friends - it is hard to be a working mom.  Not to say it isn't hard to be a stay at home mom, because that has its own set of difficulties.  But one thing that working moms have that stay at home moms don't is the addition of mom guilt for not being around.

This hit me hard last Monday when I had to drop Thatbaby off at school.  He'd been off since Thursday because of the strep throat.  Mondays are always hard at school drop offs.  He loves being at home with us during the weekends, so Monday mornings the last thing he wants to do is go to school.  It's even harder after a long weekend, or being home sick for days.  And when he's been sick, I feel terribly dropping him off at school as he cries for me to stay, or says he wants to go home.  I feel guilty about the fact that if I wasn't working, I could take him home and cuddle him until he felt 100% healthy.

So how do you deal with feeling like you're not being the best mom you can be?


1) Self talk.  You know who the best moms are?  Moms who feel fulfilled.  This is a great thing to remember because fulfillment can come from so many sources.  For some staying home with their children gives them that sense.  Other women feel fulfillment from working in a complicated field.  Or having stimulating conversations with other adults.  Or making loads of money.  Whatever it is makes you feel whole, then don't feel guilty about doing it, because rather than making you a bad mom, it makes you a better mom.

2) Time away makes you a better mom.  I love Thatbaby.  To pieces.  He is my favorite child in the world and I would do anything for him.  But he drives me nuts.  He wears me down and exhausts me.  And if I had to spend 24 hours a day with him every day I think I would lose my cool.  There would be yelling, there would be tears, and Thatbaby would probably cry too.  Having a little non-mom time is good for me so I can be a better mom during mom-time.

3) Family time.  I really try to spend as much time with my family as I'm able.  So when I'm with them, I'm really with them.  The computer and television are usually off until Thatbaby goes to bed.  Weekends are usually about doing things together, I do girls' night during the week, and get up before sunrise to do long runs so I don't miss out on time with the boys.  This means my weekends are usually packed with events and I am often more exhausted Sunday nights than I am on Friday nights, but in a couple years Thatbaby is not going to want to have anything to do with us on weekends, so I'll take advantage now.

Sunday Runday: The Aloha Run

Last week I told you the PR I got in the Grape Day 5k wouldn't last for long.  I'll get to that, but first, this is the story of the terrible, horrible, no good, very bad race.

When we moved, we ended up moving near one of the women in my running group.  She came up with the brilliant idea that we should run The Aloha Run together and we could carpool.  I agreed, even though it was the day after The Grape Day 5k.  2 races in one weekend!  And maybe that's why everything that could go wrong did.

The night before the race I laid out all my stuff in the guest room so I wouldn't disturb Thatboy while I was getting ready.  I set my alarm, and went to bed.  The plan was to wake up at 5:30, get to NeighborRunner's house at 6, and head to the race early enough for her to pick up her registration.

Instead, I woke up at 6:24.  My alarm hadn't gone off!  I texted NeighborRunner I was on my way and attempted to throw on my contacts and get dressed.  I realized after I was dressed, that I only had one contact in.  I have no idea what happened to the other.  I didn't have time to look for it, so I grabbed another and popped it in.  I went to grab my shoes and socks and head out the door barefoot.  Except I couldn't find my socks.  My socks I had laid out the night before.  So back into the room I went to find another pair of socks.  I ran out the door clutching socks, shoes, and bib.  Leaving behind my wallet/id/sunglasses/sunscreen.

I got to NeighborRunner's house, apologizing profusely and drove like a demon to the race.  Parking was awful because of the location, so I ended up in a lot about a mile from the start.  While I finished getting dressed, NeighborRunner sprinted to pick up her bib.  This is the time when I realized I couldn't find my socks again.  The new pair I had purposely grabbed on my way out the door.  Fabulous.  Guess who was going to run this race sockless?

I ran to the start line just as the race started.  Nothing like leaving it to the last second, right?  The race started in waves so as not to overwhelm Mission Bay.  Which was nice, it gave me about 10 minutes to compose myself before I was off and running.

I really hate running races at Mission Bay.  They don't close off the course, so you're weaving around people out for morning strolls.  It's out and back so you get to do that the entire time you're running, and mostly you're trying to figure out where to go since the course is just marked with cones.

Add that to the fact that I could feel the blisters already forming from my sockless adventure, and I was anxious to be done with this race.  The course is really flat, and as every mile passed it became clear I was going to earn another PR.

I met up with NeighborRunner at the finish - she had already finished because she's super speedy.  We walked around checking out the event before going to see our times.  We were both shocked at the results, until we realized that  for some reason they had subtracted 2 minutes from everyone's time.  My time was 25:29!  Talk about an amazing PR.  But for those of you that can do math, my actual time was 27:29.  Still a pretty impressive PR given that I had just PR'd the day before!

As for NeighborRunner, despite her terrible carpool date for the race, she managed to do pretty well too - 2nd in her age group!  I have some fast friends.

Trail of Crumbs: Whispery Eggs with Crabmeat and Herbs

Any chef worth his salt should have a good egg recipe, right?  I mean, it is a kitchen staple.  Chances are, at some point in your life, you're going to need to make eggs.   The weird thing about eggs, is even though they are a staple, there are so many different recipes.  Some people add milk, some add cream cheese.  Some stir in the pan, others smoosh around. 

Kim Sunee's egg recipe comes from her grandfather, who infused his New Orleans spirit in many of the recipes she presents.  As far as the eggs go, this means the inclusion of crabmeat, which she claims he added to just about anything.

To make these eggs "whispery" Sunee recommends whisking them.  The creme fraiche ensures they're still creamy and slightly decadent.  As if the crabmeat didn't do that already.

Whispery Eggs with Crabmeat and Herbs (From Trail of Crumbs)

4 eggs

1/4 tsp salt

fresh ground black pepper to taste

1 Tbsp creme fraiche

1 Tbsp butter

1 tsp olive oil

1 spring onion, chopped

1 to 2 Tbsp chopped herbs

1 cup fresh lump crabmeat

lemon zest or hot sauce

1.  Whisk eggs vigorously in a large bowl 1 to 2 minutes, using a handheld whisk.
2. Add salt, pepper, and creme fraiche and whisk one minute more.  Set aside.
3. Heat butter and oil in a large skillet over medium high heat.  Cook onion and herbs about 2 minutes.
4. Give eggs one last whisk and pour into skillet.  Reduce heat to medium low and gently stir eggs about 2 minutes.
5. Add crabmeat and cook another minute.  Serve warm with fresh lemon zest, more herbs, or a dash of hot sauce.
   

 

Trail of Crumbs: Wild Peaches Poached in Lillet Blanc and Lemon Verbena

Before TFIL was forced to give up alcohol due to his type 2 diabetes he was a big drinker  (probably part of the reason for his diabetes).  He loved aperitifs as much as he loved his with-dinner drinks.  One of his favorites was Lillet Blanc, a blend of white wines and orange liqueur.  The only time I've ever drank Lillet Blanc was when I was at the inlaws, so that's where my mind immediately went when I saw this recipe featured the sweet beverage.

Sunee begins the book with this recipe, which represents "where [she] is now" and harkens back to the first time she met her lover's daughter, the first time she tasted the sweetness of a wild peach.  I've had fresh peaches before, but not of the same variety she describes - blood peaches.  Wild peaches aren't exactly easy to find in these parts, most being cultivated on farms.  But I used what I had.

I love fruit for dessert.  For me, there is nothing more needed.  No cake, no ice cream.  Especially in summer, the sticky sweetness of fruit serves as a nice, light way to end the evening.  So I felt this was a delightful summer treat.  The peaches are tender, but not in the mushy way canned peaches would be.  And the sweetness of the fruit serves to balance the crisp Lillet in the sauce.

Wild Peaches Poached in Lillet Blanc and Lemon Verbena (From Trail of Crumbs)

6 medium sized ripe wild peaches

1 bottle Lillet Blanc

1/3 cup sugar

2 to 3 Tbsp honey

1 piece of orange rind

squeeze of fresh orange juice (from 1 quarter)

4-5 fresh lemon verbena sprigs

1. Cut an x in blossom end of each peach. Plunge in boiling water for about 30 seconds.  Remove and peel peaches.
2. Place peeled peaches in a large, wide, heavy bottomed pot.  Pour Lillet Blanc over.
3. Add sugar, honey, orange rind, and juice.  
4. Gently crush lemon verbena leaves with hands to release fragrance and add springs to pot.  Bring to a boil, reduce heat to medium, and poach, occasionally turning peaches gently for even cooking, to to 30 minutes depending on ripeness, or until peaches are tender when pierced gently with tip of knife.
5. Carefully remove peaches and place in a large serving bowl.  Turn heat to high and cook poaching liquid 6 to 8 minutes or until thick and syrupy.  Pour over peaches.
6. Let cool and chill in refrigerator at least 4 hours or overnight.

Cook the Book: Trail of Crumbs Quick Fix Kimchi

It's been so long since I've done one of these!  It's about time.  Trail of Crumbs is the story of Kim Sunee, who was left as a child at a market in Korea.  The book traces her story from Korea to New Orleans, after she is adopted by an American family, to Europe where she escapes to learn about life and love.

Sunee's life is shaped and molded by food, from the red beans and rice her grandfather makes to the honeyed figs fed to her by her lover.  The story is one of discovery, which is reflected in the cuisines of the countries that become Sunee's home.  It's a fascinating mix of cultures and cuisines.  And of course there are recipes.

I begin with her kimchi recipe - a staple of the Korean cuisine.  Confession: I have no experience with kimchi.  Thatdad always had some in the fridge when I was growing up, but the spicy pungent accompaniment held no interest for me.  In truth, I was a little concerned about how this would turn out and if I would like it.  I was oh so pleasantly surprised.  It seems silly to say this is the best kimchi I've ever had, so I'll say it's the best kimchi I've ever smelled.  The sesame oil gives it a warm, nutty aroma instead of the burn-your-nasal-hair scent I was expecting.  And it was good.  OH so good.  Thatboy, who has more kimchi experience than I do thought it was the best he'd ever had.  The only problem was that it didn't make enough.  We were honestly fighting over last bites.  We ate that entire jar in a single sitting.

Quick Fix Kimchi

1 head of napa cabbage

1/4 cup sea salt

1 piece fresh ginger, grated

1 clove garlic, minced

3-4 Tbsp sriracha

1 tsp red pepper flakes

1 Tbsp sesame oil

1/3 cup rice wine vinegar

1 tsp fish sauce

1 Tbsp sugar

3-4 green onions, thinly sliced

1 small head escarole

1. Remove outer leaves of cabbage, quarter lengthwise, core bottoms, and cut across into 1-inch pieces.
2. Place in a colander in sink and sprinkle with salt.  Let sit 45 minutes to 1 hour.
3. Rinse and dry cabbage thoroughly, preferably using a salad spinner.
4. Whisk together ginger and next 8 ingredients in a large bowl.
5. Add cabbage, escarole, and toss to combine.
6. Pack kimchi in a glass jar or bowl.  Cover and refrigerate 2 hours and up to 2 weeks.

Sick Sweets: Individual Ice Cream Cups

Last week Thatbaby started complaining that his throat was owie.  Wednesday night he started acting lethargic, lying on my lap during dinner.  This is a kid who never stops, so I knew something was up.  I kept him home from school on Thursday, and was going to send him in Friday but he still seemed a little off.  Thatboy brought him in to the doctor - strep throat.

OH strep throat! I am all too familiar with strep throat, it was my nemesis growing up.  I had it so often I could recognize it before I could even turn the test at the doctor's office.  And I had to have my tonsils out when I was 6.  I feel bad I seemed to have passed this proclivity on to him.

The only thing I can do is bring Thatbaby my favorite strep throat treat - ice cream.  It feels so good on an owie throat. 

One of my favorite kids and ice cream tricks is to freeze ice cream in silicone cupcake liners.  They make the perfect serving size and even have a little handle to hold on to.  I think normal people would eat them with a spoon, but Thatbaby likes to treat them like ice cream cones and lick them.

Ice Cream Cups

1 1/2 cups macaroons, crumbled

2 cups half and half

1/2 cup sugar

1/3 cup sherry

 2 cups heavy cream

1. Combine 1 cup of the macaroons and the half and half in a bowl and let soak for 1 hour.
2. Stir in the sugar and sherry.  Place in a metal bowl and freeze until icey.
3. Whip the heavy cream until stiff.
4. Fold the macaroon mixture into the heavy cream.  Spoon into silicone cupcake liners.
5. Sprinkle the remaining macaroon crumbs over top and freeze.