AnneCuisine

Galette des Rois, Epiphany Cakes

In France, the Christmas season isn't over until the Three Kings come and deliver some bling, air freshener, and smell-well.  Since we're talking about how the French celebrate, you wouldn't be surprised that they serve specific food on this occasion. 

The tradition is une galette des rois, a (traditionally flat) cake.  There are several versions that are popular: flat galette with large sugar sprinkles on top, the light and fluffy bread-like version, and my favorite, the frangipan: pate d'amands in puff pastry .  To top off the tradition, a fève, or bean is added to the uncooked mix/dough and baked in the cake.  When the cake is served, the one who is served the fève becomes the king/queen.  To insure no cheating, the youngest person in the group must go under the table while the cake, hidden under a cloth, is cut into pieces.  Then as a slice is served, this youngster names to whom the piece is to be served.

The beauty of capitalism and tradition that today is only the start of the galette season. Yes, for the entire month of January galette des rois will be the dessert served at every occasion.  Believe me, most French people look forward to February just to stop eating these cakes.

Most galettes come from the bakery. You can make your own though I've never in my 13 years in France done so.  But with this blog, I intend to explore this dessert and come up with some recipes for some galettes so that you can try them out chez vous.

Vive le Roi!

tendances 2007

What are the tendances de cette nouvelle année?  Magazines and newspapers like to categorize tendencies by year.  So, let's think like them and explore what's new for 2007 in the food world?

I've noticed a few things I would like to explore more this year on my blog:  verrines and cafés gourmands dishes.  Verrines are small glasses in which a mini amount of food is placed, and served either as a starter course or even dessert.  The cafés gourmands consist of having coffee for dessert and instead of ordering one single dessert (when you are out to eat), you get three miniature ones served with the coffee. 

This is a big thing for the French to serve dessert with the café.  Usually it's dessert, coffee, digestif.  I suspect that desserts are getting ordered less and less at restaurants and this new tendance is good for bumping up the bill.  Despite this avant-garde capitalist concept, even I've chosen this coffee/dessert because I want a bite of something sweet but not an entire piece of cake.  Sold! to the lady that usually says, "No merci" to "un petit dessert madame?"

While I'd like to say I've only accepted these cafés gourmands in the name of research for this blog, I feel like it's an idea worth exploring even at home.  You'll notice my blog is not loaded down with heavy, gourmet pastries, time consuming cakes and decorating tips.  Cookie lady I am no longer!  Yet the French in me is starting to come out because I like to finish my meals on a sweet note (not the whole opera, just a note or two).  So these miniature dessert ideas are a source of inspiration for me. 

Plus, when entertaining, time management is the key to not pulling out your hair before the company arrives though it might tweak a few moments from the rush to get dollied up.  Think about it, no hair, no 20 minute hair-drying ordeal that you put off until 5 minutes before the guests arrive.  Seriously, if I can save myself time in preparing a dish or a course, I'll do it.  Wouldn't you?

It's about time I shared my cookbooks with you.  Find out what stock I come from (yes, pun intended).  The Verrines, apéros et gourmandises by José Maréchal and photos by Akiko Ida (Marabout) cookbook was a gift from one of my sister in laws (I've got 4).  Ca tombe bien as they say in French (it came at the right time) this cookbook because I've been wanting to get into the whole verrine attitude.  The boudin noir, spéculos et bananes épicées looks very inticing.  Affaire à suivre.

Baby Spinach in a Bag, Fresh Sautéed Spinach and Chicken Angel Hair Pasta

Being the salad lover that I am, I get very excited when I get back to the States and start perusing the produce isle because I can come up with items like this one: fresh, baby spinach in a bag!

The tender young leaves are excellent on their own (I pinch bunches and simply pop in my mouth) or in a fresh salad.  Pre-washed and fresh, salad assembly is a cinch.  Unfortunately, I don't find large quantities of fresh baby spinach at good prices in France.  Perhaps I need to move to a larger metropolis but for now, I'm stuck in the countryside of western France and must deal with what I can find at the local supermarket.  So until the day I get these luscious greens "next door" I'll have to just enjoy them while Stateside.

Whether you can pick up a bag of them yourself of not, do look for fresh spinach because it really packs a punch nutritionally speaking.

One excellent idea for using fresh spinach (which really doesn't have anything to do with its frozen version) is to gently sauté it in olive oil, drizzle with sour cream or crème fraîche, reduce and serve with grilled or sautéed chicken tenderloins over angel hair pasta or spaghetti.

Fresh spinach really reduces when cooked.  So even if it looks like a lot in the skillet, it won't be in the plate.  Gently sautéed spinach doesn't compare in taste or texture to the frozen stand-by.  I'm not knocking the frozen version because I use it all the time frequently.  But given the choice, I'd pick this bag here any time.

The following recipe was inspired during my last trip home after purchasing this bag.  I "filled in" with what my mother had on hand.  A chilled glass of white wine accompanies this dish perfectly.  Add some fresh, hot rolls for added comfort.

Fresh Sautéed Spinach and Chicken Angel Hair Pasta

serves 4-5

• 1 1/2 lb fresh baby spinach, or fresh large leaf spinach chopped
• 1 shallot, finely chopped
• 1 tablespoon olive oil, extra virgin
• 450 g or 1 lb chicken tenderloins or chicken breast strips, chopped into bite-size chunks
• 1/2 cup or 125 ml white wine
• 1/2 cup or 125 g sour cream or crème fraîche
• salt and pepper to taste
• 500 g or 1/2 lb angel hair or thin spaghetti (prepare according to package directions)

Sauté shallot in olive oil on medium high heat for several minutes or until shallot starts to soften.  Add chicken and continue sautéing for 10 minutes; add wine and reduce for several minutes. Prepare pasta according to package directions, drain and set aside.   Add sour cream, salt and pepper to taste and reduce by half (approx. 5 minutes); add spinach and cover until leaves are wilted.  Stir well and serve over pasta.

Bonne Année 2007!

First I would like to wish all of you faithful readers a HAPPY NEW YEAR 2007!

It's tough at this point not to ask, any New Year's Resolutions?  While we only turn one page on the calendar and grow one day older, who isn't seduced by the idea of wiping the slate clean and starting all over again.  Myself included. 

New resolutions for moi?  Cook more, eat less, blog more and exercise, Exercise, EXCERCISE!  (come on what did you expect?)  Coming up on my blogaversary, I can look back on 2006 and see what all the progress this little blog has made.  I look forward to taking this blog a notch up.  I've got a few new areas I would like to explore in this blog.  Plus I've got a lot of categories but not as much content as I would like them to have.  So I've got to fill them up, starting today.  My New Year Blogelution:  more recipes, more blog entries, more content.  As long as you keep coming back and reading, I'll keep serving up some yummy stuff!  So here's to a better food blog!

One last thing I would like to add to that 2007 Resolution List : eat out more often. Oh my gosh!  No!  Well, yes, get out more and see what other people are concocting in neighboring restaurants and bistros.  I must investigate les nouvelles tendances françaises.  (Gotta keep in the loop Right?)

New Year's Eve Bash At Anne's

Thanks for all of you who sent something for the party!  I think we're ready to raise our glasses in a toast to the blogasphere where real food, real friendships and real fun can indeed occur!!!! 

Please click on the links to read the full entiries by Kate and Alison.  I've only given a sample of their entries.

Let the festivities begin!  Bon Réveillon à vous tous!

(be careful and don't drive if you've been drinking.)

Champagne or Sauterne....such decisions! by Kate Zeller

(Another ex-pat living in France and writing a fanstastic blog.  Check her out at: www.thymeforcooking.com)

It's traditional to have a Sauternes or other sweet wine with Foie Gras but it IS New Year's Eve and we don't often splurge on good champagne...I suppose we could have the champagne first...perhaps a glass will help me decide...

Pan-Seared Foie Gras

1 lobe of foie gras   an entire foie gras will usually be enough for 4 people. Try for half, or 1 lobe or plan on having it again
1 tbs Balsamic vinegar
2 tsp molasses
3 tbs red wine
sea salt
2 - 4 slices of walnut or whole grain bread, toasted and cut into quarters

In a small saucepan heat the vinegar, molasses and red wine and allow to reduce by half.
Look at the foie gras - if you see veins going through gently pull them out. Cut 6 - 8 nice slices about 1/2 inch (1.25cm) thick. Keep foie gras cold - take it out of the fridge to slice, then put it back in until ready to cook. Heat a large, heavy, nonstick skillet over medium-high heat for 4 - 5 minutes. You want it very hot. Put the foie gras slices in the pan and sear 30 - 40 seconds per side for rare. If you want it medium-rare cook another 5 - 10 seconds per side. If you have to have it more done choose something else to have as your starter because you will not like this. Remove to a paper towel for a second to absorb a bit of fat, sprinkle each side with sea salt, put on warm plates, drizzle some of the vinegar reduction on the side and serve with toast points.

Now the notes: It is easiest to clean the foie gras if it is at room temperature.
It is best to slice it with a hot knife - run sharp knife under hot water between cuts.
It has to be cold before searing so pop it in the freezer for 5 - 10 minutes after slicing or clean earlier in the day and keep slices refrigerated until ready to sear.
Warm the plates the same way as the knife - run under hot water, then dry. They shouldn't be hot, just not cold.
After slicing, the leftover foie gras can be made into pate, tossed or doled out to the dogs....OR, best idea, refrigerate and have it as a starter tomorrow night. 
Final note: This is intimidating - don't let it be. It is an extremely elegant and very easy first course. It will also, of course, utterly destroy your kitchen - there will be fat everywhere because it will spatter like crazy - but it is worth it ...I only do it once twice a year ....Kitchens can be cleaned, life is for living! Bon Appetit!  And if you are morally opposed to Foie Gras ....Sorry!

Thanks Kate!  Happy New Year to you too!

                                                             *****************************************

Salmon Terrine en Duo by -Arnaud Dessens

From my mother-in-law to my husband.  Now that's how recipes should be passed on down!  Arnaud, ever the cook, has gotten into the kitchen and put in his two cents worth.  He reproduced this gorgeous dish we had at Monique's (my MIL) at Christmas.  Three basic ingredients, very little cooking: fresh salmon, smoked salmon, butter.  I'll let you know how Anraud's take on the fresh herbs compare to my MIL's.  He's good though.  I mean, he's a great cook.

It's a 3:2:1 ratio.  For 1 kg of fresh salmon (cooked) you need 500 g smoked salmon and 250 g of butter.  (Yes, you need to use real butter.)

Cook salmon until just cooked through but still bright pink.  I chose fresh salmon filets with the skin and we cooked in skillet with skin down.  but you can poach or bake the salmon.  Remove skin and drain.  Tear into small pieces.

Tear smoked salmon into pieces.  Bring butter to room temperature.  Mix salmons together with butter and basil in food processor.  Pulse to semi-smooth.  Mix in fresh herbs of choice (one bunch): chives, dill or basil.  Line a cake or bread pan with plastic wrap; add mix to pan, pressing into bottom and corners.  Cover with more wrap and chill for serveral hours before serving.

                                                              *******************************************

Red Pepper Fondant with Cheddar or Mimolette - by Arnaud Dessens

Remove skins on pepper.  Slice and sauté gently in olive oil and garlic until soft.  Drain and chill.  Slice cheese into small pieces.  Using toothpick, place slice of pepper then frsh basil leaf then cheese.  Sear into half a grapefruit or round bread.  chill until ready to serve.

                                                *****************************************

A Little New Year's Cheer - by Alison at www.alithinks.typepad.com

(from my bestest friend Alison and decade long partner in cooking adventures!  Cooking with Alison is like cooking with my twin.  We never need to actually say what needs to be done.  We work in tandem.  Tag-team. Duo!   We need neither recipe nor complete list of ingredients, we fill in au feeling. C'est cool!  Mille Merci Ali!)

My friend Anne had a great idea for a New Year's Eve party. However, our recent travels have left me a little tired, so I am late in posting this recipe. I wish I could say that I invented it, or even tested it, but I'm not a good liar so damn honest. The recipe comes from the Food & Wine website, and here it is:

Pancetta-Wrapped Scallops with Lemon

************************************************************************************

Roquefort and Onion Tartelettes -by John Dean  (photo arrangement by Janet Dean)

These are gorgeous!  Bite-size sin!  Red onion that has been sautéed to caramelized; the roquefort is marinated in cognac and baked to perfection with a bite of fresh chives.  Bake for 10 minutes or until chese is melted.  Serve warm and double the recipe because they will disappear.

Cheers John!

It's traditional to have a Sauternes or other sweet wine with Foie Gras but it IS New Year's Eve and we don't often splurge on good champagne...I suppose we could have the champagne first...perhaps a glass will help me decide...

Pan-Seared Foie Gras

1 lobe of foie gras   an entire foie gras will usually be enough for 4 people. Try for half, or 1 lobe or plan on having it again
1 tbs Balsamic vinegar
2 tsp molasses
3 tbs red wine
sea salt
2 - 4 slices of walnut or whole grain bread, toasted and cut into quarters

In a small saucepan heat the vinegar, molasses and red wine and allow to reduce by half.
Look at the foie gras - if you see veins going through gently pull them out. Cut 6 - 8 nice slices about 1/2 inch (1.25cm) thick. Keep foie gras cold - take it out of the fridge to slice, then put it back in until ready to cook. Heat a large, heavy, nonstick skillet over medium-high heat for 4 - 5 minutes. You want it very hot. Put the foie gras slices in the pan and sear 30 - 40 seconds per side for rare. If you want it medium-rare cook another 5 - 10 seconds per side. If you have to have it more done choose something else to have as your starter because you will not like this. Remove to a paper towel for a second to absorb a bit of fat, sprinkle each side with sea salt, put on warm plates, drizzle some of the vinegar reduction on the side and serve with toast points.

Now the notes: It is easiest to clean the foie gras if it is at room temperature.
It is best to slice it with a hot knife - run sharp knife under hot water between cuts.
It has to be cold before searing so pop it in the freezer for 5 - 10 minutes after slicing or clean earlier in the day and keep slices refrigerated until ready to sear.
Warm the plates the same way as the knife - run under hot water, then dry. They shouldn't be hot, just not cold.
After slicing, the leftover foie gras can be made into pate, tossed or doled out to the dogs....OR, best idea, refrigerate and have it as a starter tomorrow night. 
Final note: This is intimidating - don't let it be. It is an extremely elegant and very easy first course. It will also, of course, utterly destroy your kitchen - there will be fat everywhere because it will spatter like crazy - but it is worth it ...I only do it once twice a year ....Kitchens can be cleaned, life is for living! Bon Appetit!  And if you are morally opposed to Foie Gras ....Sorry!

Thanks Kate!  Happy New Year to you too!

                                                             *****************************************

Salmon Terrine en Duo by -Arnaud Dessens

From my mother-in-law to my husband.  Now that's how recipes should be passed on down!  Arnaud, ever the cook, has gotten into the kitchen and put in his two cents worth.  He reproduced this gorgeous dish we had at Monique's (my MIL) at Christmas.  Three basic ingredients, very little cooking: fresh salmon, smoked salmon, butter.  I'll let you know how Anraud's take on the fresh herbs compare to my MIL's.  He's good though.  I mean, he's a great cook.

It's a 3:2:1 ratio.  For 1 kg of fresh salmon (cooked) you need 500 g smoked salmon and 250 g of butter.  (Yes, you need to use real butter.)

Cook salmon until just cooked through but still bright pink.  I chose fresh salmon filets with the skin and we cooked in skillet with skin down.  but you can poach or bake the salmon.  Remove skin and drain.  Tear into small pieces.

Tear smoked salmon into pieces.  Bring butter to room temperature.  Mix salmons together with butter and basil in food processor.  Pulse to semi-smooth.  Mix in fresh herbs of choice (one bunch): chives, dill or basil.  Line a cake or bread pan with plastic wrap; add mix to pan, pressing into bottom and corners.  Cover with more wrap and chill for serveral hours before serving.

                                                              *******************************************

Red Pepper Fondant with Cheddar or Mimolette - by Arnaud Dessens

Remove skins on pepper.  Slice and sauté gently in olive oil and garlic until soft.  Drain and chill.  Slice cheese into small pieces.  Using toothpick, place slice of pepper then frsh basil leaf then cheese.  Sear into half a grapefruit or round bread.  chill until ready to serve.

                                                *****************************************

A Little New Year's Cheer - by Alison at www.alithinks.typepad.com

(from my bestest friend Alison and decade long partner in cooking adventures!  Cooking with Alison is like cooking with my twin.  We never need to actually say what needs to be done.  We work in tandem.  Tag-team. Duo!   We need neither recipe nor complete list of ingredients, we fill in au feeling. C'est cool!  Mille Merci Ali!)

My friend Anne had a great idea for a New Year's Eve party. However, our recent travels have left me a little tired, so I am late in posting this recipe. I wish I could say that I invented it, or even tested it, but I'm not a good liar so damn honest. The recipe comes from the Food & Wine website, and here it is:

Pancetta-Wrapped Scallops with Lemon

************************************************************************************

Roquefort and Onion Tartelettes -by John Dean  (photo arrangement by Janet Dean)

These are gorgeous!  Bite-size sin!  Red onion that has been sautéed to caramelized; the roquefort is marinated in cognac and baked to perfection with a bite of fresh chives.  Bake for 10 minutes or until chese is melted.  Serve warm and double the recipe because they will disappear.

Cheers John!

(from my bestest friend Alison and decade long partner in cooking adventures!  Cooking with Alison is like cooking with my twin.  We never need to actually say what needs to be done.  We work in tandem.  Tag-team. Duo!   We need neither recipe nor complete list of ingredients, we fill in au feeling. C'est cool!  Mille Merci Ali!)

My friend Anne had a great idea for a New Year's Eve party. However, our recent travels have left me a little tired, so I am late in posting this recipe. I wish I could say that I invented it, or even tested it, but I'm not a good liar so damn honest. The recipe comes from the Food & Wine website, and here it is:

Pancetta-Wrapped Scallops with Lemon

************************************************************************************

Roquefort and Onion Tartelettes -by John Dean  (photo arrangement by Janet Dean)

These are gorgeous!  Bite-size sin!  Red onion that has been sautéed to caramelized; the roquefort is marinated in cognac and baked to perfection with a bite of fresh chives.  Bake for 10 minutes or until chese is melted.  Serve warm and double the recipe because they will disappear.

Cheers John!

Tuna, Perch & Monkfish Skewers in Tarragon-honey-lime Marinade

On this New Year's Eve, we'll be enjoying some scallop and shrimp skewers by Natalie.  Since I won't have those pictures until late tonight, I've added this entry for a lovely Holiday Recipe! 

These brochettes are an elegant serving piece.  Using perch, fresh tuna and monkfish, these skewers assembly easily and stay "together" while cooking.  Each of these fish have a lot of firmness to them and don't fall apart when speared.  Add some shrimp and peppers and grape or cherry tomatoes for complete texture and color.

I have never bought, cooked or even handled fresh tuna until recently.  It wasn't until our English neighbors John and Janet served it to us in a lovely oriental sweet and sour stir fry.  Now that I've "discovered" fresh tuna, I'll be filling in with more recipes for this dark, cold water fish.

Here I marinated the fish in a tarragon-honey-lime sauce.  With a touch of grape seed oil and a pinch of ginger for added roundedness. The tarragon and lime give a lightness while the choice of fish give this dish elegance.

I found that broiling these skewers the best method for cooking them.  They cooked quickly and it was easy to baste and turn midway through cooking time.

Marinate for as long as you can (up to 24 hours in advance is excellent) and don't forget to baste with extra honey during the broiling time.  Serve with rice or steamed potatoes or sautéed garlic and tarragon mushrooms.

Excellent for the Holidays or other Festive Moments!

Tuna, Perch & Monkfish Skewers in Tarragon-honey-lime Marinade

Serves 4 -6 adults (2-3 skewers each)

• 1 lb or 500g or each: fresh tuna, monkfish and freshwater perch
• 30 shrimp, shelled and rinsed
• 1 each: yellow and red bell pepper, cut into bite-size squares
• 30 cherry or grape tomatoes, washed and dried

For the marinade

• juice from 1 lime + zest
• 5 tablespoons fresh tarragon, chopped
• 6 tablespoons olive oil, extra virgin +1 teaspoon
• 3 tablespoons grape seed oil + 1 teaspoon
• 2 tablespoons honey +1 tablespoon extra for basting
• 1 fresh piece of ginger (approx. size of hazelnut) peeled and grated
• salt and pepper to taste

Remove skin from fish and cut into large bite-size chunks (will reduce when cooked).  You'll need two per skewer;  place in sealable plastic bag.  Add shrimp and set aside.  Combine ingredients for marinade: blend with electric hand blender  juice, zest, oils, honey and salt.  Stir in tarragon and ginger.  Pour over fish, seal and shake carefully.  Chill for up to 24 hours, shaking bag occasionally.   

Assemble skewers : tomato, tuna, yellow pepper, perch, red pepper, monkfish, shrimp.  Repeat once.  Lay on cookie sheet.  Can be done several hours in advance, cover with plastic wrap and chilled until read to cook.

Preheat Broiler.  Remove plastic wrap and baste with remaining teaspoons of  grape seed and olive oil + honey.  Broiled for 4 minutes; remove, flip, baste again and finish broiling another 4 minutes.  Freshly crack pepper over skewers before serving.

Brie Nut & Caramel Appetizer

This is an appetizer that should be submitting directly to the hall-of-fame recipes!  It's easy, elegant and will truly produce raves from everyone who samples it.  Plus it's colorful and quick to whip up.

Anne Balkey, my cousin, whipped this up for us one evening while we were home in the States for our little aperitif get-together.  Serve it with a lovely assortment of English biscuits (crackers) and  white wine, a dry such as Chablis or Bougnigon Alligoté or champagne.

The recipe is a bit "loose" to allow for cultural ingredient differences.  If you can't find pecans, substitute walnuts.  If you can't get Cran-raisins, use white grape raisins.  No dried apples where you live?  That's OK, you can omit them.  If you don't have access to a microwave, then broil it for several minutes or until cheese is soft and the caramel starts to bubble.  Careful not to burn the caramel sauce.  If you are really ambitious, you can make your own caramel sauce.

With New Year's Eve preparations revving up, you might want to add this to your menu.  It feeds many and can be reheated.

Thanks Annie!  We had such a great evening together.

Brie Nut & Caramel Appetizer

• 1 small brie cheese
• 1 cup or 125 g assorted nuts and dried fruits: pecans, walnuts, dried cranberries, raisins and dried apple
• caramel sauce (for ice cream or homemade work best!)

Place cheese on a microwaveable serving dish; arrange dried fruits/nuts; drizzle with caramel sauce.  Microwave to 2 1/2 - 3 minutes or until hot and cheese is soft.

Noël arrive avec la nouvelle année

I know, Christmas is just around the corner.  I'm not cooking Christmas meals this year (whew!) but that is not so unusual.  I haven't quite earned the family status of "matriarch" (Grand MaMa, head lady honcho) so I don't have the pressure of getting it all ready for the 24th nor the 25th.  No, those duties fall on the shoulders of my lovely mother-in-law or my mother.

Last year we celebrated Christmas in the States (yippy!).  I love the lights, the excitement and the general enthusiasm for the entire holiday season in the States.  Americans definitely focus on the decorations while the French focus more on what's going on the dinner plate.  We brought my French parents in law and it was their first Christmas in America.  My mother went all out.  I mean all out!  great job Mom!  We simply refer to the whole ordeal and the family Griswald Christmas (after the movie by Chevy Chase).  If you have not seen the movie with Clark W. Griswald and his family, I highly recommend it for a relief from the holiday stress.  (Add one or two glasses of eggnog with cognac!).

This year, I get to sit back and stuff myself silly enjoy both the le Réveillon (Christmas Eve, not to be confused with le Réveillon meaning New Year's Eve) and Le Jour de Noël hosted by my elegant and "better than Martha Stewart" mother-in-law.  I say all this because I hope to have some pictures and if I'm luckily, some recipes of the foods she's prepared.  But she's not always very generous with exciting, innovative or original recipes of hers.  Like the homemade foie gras wrapped in carpaccio of beef for the Christmas fondue she prepared two years ago.  I'm still working that recipe!

If you've been looking for special recipes this week on my blog, I apologize.  We're spending the week dieting and eating lots of steamed fish and veggies, a guilty attempt to lose a bit of weight before we overindulge this weekend and the next!  I'll post those "diet" recipes after the holidays when we're all looking for a way to lose 5k or 10 lb!  (I won't even mention that work as been de la folie!  It's a heck of a challenge trying to cook and work and take care of a family.)

Just because I'm not having the family in for Christmas doesn't mean I'm not  à la recherche des idées, in search of ideas because right after Christmas is.... Le Réveillon... New Year's Eve and guess who's hosting that one?  Ah, good guess, Moi!  If Christmas is for family then New Year's Eve is for friends.  Since creating my blog, I have made many, many wonderful friends through this blog.  I never really expected to.  I have heard of people meeting through blogs but I thought my blog would just be "about food".  Well, without good company, a good meal is....sad.  I'm very happy to have made such wonderful contacts. 

To bring in the New Year in Grand Gourmet Style, I'm inviting all you faithful readers to my New Year's Eve party!  It's a pot luck dinner.  If you would like to participate, please email me your recipe, with art (if possible), and if you've got a blog or website, a link to your post by December 30th.  We'll have plenty of champagne, music and finger foods.  I'm in charge of the apéritif.  Anyone who knows me knows that I go weak in the knees for any kind of bite-size savory food.  Add a glass of champagne I'm one happy nana, chick!  Venez nombreux!

Running in the Rain

I'm feeling pretty good about myself today.  As you know I started running regularly late last spring.  You might also know that I'm not much of a "runner".  I'm not a sprinter, I'm not light on my feet.  That doesn't stop me for exercising when though I would never have chosen running as a means of stress-relief.

You know from my previous blogs that I ran the half marathon in October.  I chose that one, early in my running career [insert small eye roll], because I knew that winter was just around the corner.  Cold, rain, wind and night coming early, I couldn't imagine my persistence to run during the upcoming months.  Perhaps, the occasional Sunday afternoon run on the milder, sunny days but I wasn't about to throw myself into a guilty cycle of badgering myself to run in near freezing weather or on wintry nights.  I figured that I'd run until the weather turned bad, then I'd call it hibernation season, taking it back up again when the days started to stretch later and later.

That is, until last night.  I woke up yesterday morning aching.  It wasn't from overdoing it, or from pulling a muscle but rather from the lack of exercise I hadn't had over the past week.  Despite my best procrastinating efforts (and I really tried my best), my lame "I'm too tired", "I've worked too hard today at work", "I have too much to do at home" excuses, and in horrible weather conditions: rain, wind and dusky, I tied on my trainers and went out for a quick, as fast as I could run run!

On a personal level I know I've accomplished something big: after months and months of on-again off-again sport, exercise has truly become a part of my daily lifestyle!  I'll go out again tonight, maybe just for a walk with the dog.  Maybe I'll do some sit-ups and a push-up or two (literally, that's all I can do!) afterwords.  Today I can honestly say that I'm a runner.  I even run in the rain! I am a runner.

The thing is this, go out and find some form of exercise that motivates you.  Do it regularly.  Don't feel (too) guilty when you don't do it.  You get to have days off or even vacations from it.  But just try to make it a part of your weekly routine.  Then one day, several months down the road, you're body will crave it (like chocolate cake, or coffee!).  You'll need it to relieve internal stress, sleep better at night and reach for healthier snacks.  And when the conversation turns toward exercise you can say with pride, "Exercise?  Yeah, you bet I exercise!"

Tuscan Pasta Bake

Pasta.  Can't live with it, can't live without it.  That is how I feel about this enitre course for Italians. 

Pasta and I have this love/hate relationship.  I always overeat it and it always goes straight to my thighs.  I tend to make it regularly because with children, a demanding job and husband, it's obvious that pasta dishes can bring smiles from those who can eat it and NOT get fat and fill in on those "can't cook" nights.  To boot, it's economical to say the least.

I might have Italian blood circulating through my veins but, pasta and I can't seem to find common ground on how it's supposed to be prepared.  I always make too much pasta.  As for the sauce, I always make too little.  If it's a baked pasta dish like lasagna, it's usually over cooked, dried out and wavy on top (always a bad sign). *sigh*

Thank goodness that some people are blessed with the pasta gene.  My mom's best friend Ruthann S. brought this dish over while I was home.  Accompanied by a tossed salad and its salad dressing and Italian bread, it was a perfect meal.  Like many pasta dishes, this one freezes well so it's OK to make a lot then freeze some for a cold, rainy night when you "couldn't be bothered" to cook dinner.

TUSCAN PASTA BAKE

Ease of preparation            Preparation time            Cook time

Average                            20 minutes                    27 minutes

• 1 pound Italian sausage, crumbled (I used half ground sirloin)
• 1 cup chopped onion, one large onion
• 2 jars (26 oz.) BARILLA Mushroon & Garlic Sauce
• 1 can (2-1/4 oz.) sliced black olives, drained
• 1 box (16 oz.) BARILLA Mostaccioli
• 1/4 cup, 60 g freshly grated Parmesan cheese
• 1 cup (4 oz.), 200g shredded mozzarella cheese
• 1 T. chopped parsley, fresh is best

1. PREHEAT oven to 350F or 180°C
2. HEAT sausage and onion in large skillet over medium-high heat.  Cook 7 to 10
3. minutes or until meat is cooked through, stirring occasionally.  Stir in Mushroom &
4. Garlic Sauce and olives.  Reduce heat to medium-low; simmer 5 minutes.
5. MEANWHILE cook Mostaccioli according to package directions; drain and return to pot.
6. ADD Sauce mixture and Parmesan cheese to hot Mostaccioli; toss.  Pour into
7. greased 13x9-inch baking dish; COVER.
8. BAKE 20 minutes; uncover.  Sprinkle mozzarella cheese over pasta; continue baking
9. uncovered 5 to 7 minutes, or until cheese is melted.  Sprinkle with parsley; serve.

Makes 6 to 8 servings.

* Note this recipes come from the back of a box of Barilla pasta.  Of course those Italians know what they are doing with pasta!