Why Not . . . Keep It Simple in the Kitchen?

 

As a personal goal, I have been doing my best to eat real food as much as possible.  Which means I shop more often, my fridge and pantry are less cluttered and, if I stick to these eating habits, I feel better as well. 

With the same approach to living simply luxuriously when it comes to making decisions, choosing your wardrobe or making your travel plans, how you eat can also be simplified and flavor and experience improved based on the quality of food you choose to eat. 

 

Julia Child was on to something. Often we bring too much into our diets and neglect to focus on real, fresh, local (if possible) food. These three details can make a tremendous difference in our eating experience. 

Today I've gathered up seven simple tricks I have been incorporating into my eating schedule - some for years and some for just a few months. Each idea's purpose is to provide a healthy, well-balanced, yet delicious meal. 

1. A Simple, Delicious Dressing 

Over the weekend, I shared with Instagram followers a simple side salad and mentioned it was dressed in one of my favorite go-to vinaigrettes. A tremendous thank you to Jamie Cat Callan for sharing this recipe in her latest book, I have been loyal ever since. Here is the recipe for 2-4 servings (all of it is approximate, but keep the proportions the same): 

*1 1/2 teaspoons good extra virgin olive oil (look for a best by date - California and Oregon makes some great ones)
*1/2 teaspoon good balsamic vinegar (the thicker the better) 
*a dash of fresh pepper
*1/8 tsp of Dijon mustard 

 Whisk these four ingredients together and place at the bottom of your salad bowl. When you're ready, toss greens (I love baby spinach or arugula) so that the salad is coated.

2. Create a Default Grocery List

Having a go-to weekly grocery list keeps your planning simple as you prepare for the work week. Now, you may have to stop by the store or market throughout the week to pick up fresh ingredients, but having a default list reduces stress as you will have all of the necessary ingredients on hand and ready to go no matter where your week takes you. 

3. Roast the Vegetables

For every lunch or dinner, I usually have a green salad tossed in my favorite dressing (above) or roasted vegetables (fresh from the farmers' market if in season). Follow this recipe, and use any vegetable you prefer. Remember to use extra virgin olive oil, a dash of salt and pepper, and then toss before placing in the oven. With these simple ingredients, you will have enhanced flavor and have enjoyed eating your required vegetables.

4. Grab the Water

On the weekends, I will usually have a glass of wine with my dinner, but during the week, it's my go-to of choice - water. I never can seem to drink enough, and especially living in a dry climate, I need to hydrate. Remember, often when we think we are hungry, and it is actually our body asking for more water. So solve the problem by pairing your meal with a glass of chilled water with a  slice of lemon. 

5. Eat Leftovers for Lunch

Eating out for lunch can get expensive, and making a lunch each morning before you head out the door can take time that you may not have. As a solution, make an extra serving the night before, and store in to-go containers so you can take it with you to work in the morning. 

6. Cut up Fruit and Veggies for the Week

I fell in love with this trick during this past summer when the fruit was fresh and left any candy found in the store in the dust when it came to satiating my sweet tooth. Each Sunday, I pick up the freshest berries I can find in the store or market, slice them up and put them in a large plastic container. Each morning before work I dish out a small helping to take to work and be enjoyed before lunch. Trust me, once you've had the best fruit of the season, that candy bar in the afternoon will taste far too sweet and unnatural. 

7. Stick to the Same Breakfast

I don't know about you, but while I love my mornings, I want to keep the decisions to a minimum as my mind is still waking up. However, at the same time, I want to make sure I eat a meal that will fill me up and keep my energy strong until lunch. Whatever you prefer, come up with a go-to breakfast that includes some protein (eggs are my preference) and some fiber (which helps to maintain your energy levels - oatmeal works great). And skip the sweet pastries. They may be sold in the morning, but they are more of a dessert than a healthy start to the day.

Keeping your machine (your body) healthy and well-fed allows you to do what you want and need to do throughout the day. Keep the process simple and enjoyable - food you love and making time to enjoy it. After all, if we can learn anything from the French it is to see food as a pleasure-filled experience to be treasured and respected not another "have-to" on our to-do list. Choose wisely, respect your body and limit the "fake" food (processed). Not only will you welcome simplicity into your life, you will also begin to feel and look better as well.

Bon appétit!

~Join the discussion: What simple strategies do you use when it comes to eating well? Comment below or share on Facebook. 

~A Book to Read: Full of dietary details and simple ideas for eating well - The French Twist

~SIMILAR POSTS FROM THE ARCHIVES YOU MIGHT ENJOY:

~Why Not . . . Sit Down for Dinner?

~Why Not . . . Treat Your Body Like a Temple? 

~Why Not . . . Lose Those Last 10 Pounds?

A Savory Tart From Julia Child

Sometimes the way I reward the completion of a work week is with something savory that I wouldn’t typical eat.  Something rich, creamy and a little bit naughty, but only in small portions.  Today’s Foodie Friday recipe is one that I just recently came across thanks to my mother, as we are both trying to attempt one Julia Child a month. I introduce to you my take on Julia Child’s Swiss Tart. The trouble with limiting the recipe to Swiss is that I know there are so many other cheeses out there that are aching to be take part, so I substituted one of my favorite cheeses, fontina,  for the Swiss which was originally listed.

And again, my camera was not at the ready when I made these tartlets over the weekend, but I couldn’t wait to share them with you.  It tastes as though you are enjoying mini quiches, although without the vegetables and bacon. I do think you’ll enjoy it for either a savory treat in the morning at brunch, or, as I did, for palette cleanser at a wine tasting party.

Key Things To Keep In Mind:

*Feel free to switch up the cheese to your liking.

*Make sure the butter is chilled and don’t slack on it as it is what makes the crust flaky.

*Be sure to roll the dough out to as thin as you can manage.  Again, this creates a more flaky crust.

Fontina Tart (or Tartlet)

Ingredients:

Pastry:

• 2/3 cup flour
• 1 tablespoon sugar
• 1/8 tsp salt
• 5 tablespoons chilled unsalted butter
• 3-4 tablespoons of chilled water

Filling:

• 2/3 cups heavy cream
• 1 egg
• 1/2 cup Worcestershire sauce
• 5-6 drops of hot sauce
• 6-8 oz of fontina (1/4 inch cubes)
• 1/2 tsp salt
• 1/2 pepper

Directions:

1. Preheat oven to 425 degrees.

2. To make the tart shell (pastry), mix flour, sugar, salt together. Cut in butter until it resembles corn meal (my time saver trick is to use a food processor – less than 2 minutes your dough is evenly mixed and ready to be rolled out). Add the water.

3. Roll out the dough on a floured cutting board. Roll as thin as possible, keeping it even.

Using one tart pan: Prepare your tart pan and place dough gently inside, letting the dough go above the edges about 1/2 inch. Neatly pinch the edge around the entire tart.

Using muffin tins (this recipe makes 12 tartlets): Cut out circles and place in each muffin container so that the dough comes half way up the sides.

4. Set aside the dough.

5. Mix together the heavy cream, egg, Worcestershire sauce, hot sauce, salt and pepper. Whisk until all ingredients are mixed together.

6. Place the cubes of fontina on the bottom of the prepared crust that it is full (one layer only).

7. Pour the heavy cream mixture over the top of the cheese just until it is just about to go over the crust, but not quite.

8. Place in the oven – 30 minutes for 1 9 inch tart dish, or 20 minutes for tartlets.  Remove when cheese mixture is just barely golden brown.

9. Cool for 5 to 15 minutes.

Enjoy!

Images: (1) a quite life (2) Pastry Pal

The Pièce de Résistance

Earlier this week, my sweet tooth had a hankering (in the middle of the day) for some homemade something. I’ve been anxious to try this particular recipe ever since I watched Amy Adams and her character’s husband devour it without plates in Julie & Julia and since I had all of the ingredients, I took advantage of the situation. 

What I found, after taking my first bite followed by a drink of cold milk was chocolate heaven.  Truly, the photos of the cake are deceiving – it looks simple (it really is simple to make, just quite a few steps), but you will be more sweet tooth will be more than satisfied after you’ve tasted this concoction. Surprisingly enough, only 1/2 cup of flour is used, helping to lower the calorie count for each serving to 390. Enjoy!  And if you do try it, I’d love to hear what you think.

Key Things to Keep in Mind:

*The most important part is to know that the center will be undercooked.  This is what you want. If you cook it until it is entirely cooked through the beauty, the taste, the deliciousness that makes this cake what it is, is eliminated.  The reason why you don’t need to make filling or add another layer of cake is because of the moist center.  It is amazing.

*While not the most attractive cake, the taste will knock the socks off of your guests.

*Make sure to prep your cake pan – rub with butter and then cover in flour, shaking the excess flour out.  When the cake comes out of the oven, let it sit for 10 minutes and then using a knife, scrap around the sides of the cake so that nothing is sticking. Finally, place a plate on the top, flip and it should come out without any problem.

*Before putting the frosting on the cake, let the cake sit for a good hour or two.  It really will make the application of the frosting so much simpler.

*Lastly, it will appear as though you don’t have nearly enough frosting for the entire cake, but trust me you do.  I stuck to the recipe completely and the results you can see in the photo.

Julia Child’s Reine de Saba                 (Chocolate & Almond Cake)

Servings: Serves 6–8
Ingredients:

Kitchen Supplies:

• Round cake pan , 8 inches in diameter and 1 1/2 inches deep
• 3-quart mixing bowl
• Wooden spoon or Electric beater or KitchenAid mixer
• Rubber spatula
• Cake rack

Cake:

• 4 ounces or squares semisweet chocolate , melted (I used Nestlé's semi-sweet chocolate chips)
• 2 Tbsp. rum or coffee (I used rum, but I know the coffee would taste lovely as well)
• 1/4 pound or 1 stick softened butter
• 2/3 cup granulated sugar to mix with butter
• 3 egg yolks
• 3 egg whites
• Pinch of salt
• 1 Tbsp. granulated sugar to beat with egg whites
• 1/3 cup pulverized almonds
• 1/4 tsp. almond extract
• 1/2 cup cake flour , scooped and leveled, turned into a sifter
• Chocolate-Butter Icing (recipe below) Very simple

Directions:

To make cake:

1. Preheat oven to 350 degrees.

2. Butter and flour the cake pan. Set the chocolate and rum or coffee in a small pan, cover, and place (off heat) in a larger pan of almost simmering water; let melt while you proceed with the recipe. Measure out the rest of the ingredients.

3. Cream the butter and 2/3 cup of sugar together for several minutes until they form a pale yellow, fluffy mixture. Beat in the egg yolks until well blended.

4. Beat the egg whites and salt in a separate bowl until soft peaks are formed; sprinkle 1 Tbsp. sugar and beat until stiff peaks are formed.

5. With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the almonds, and almond extract. Immediately stir in one fourth of the beaten egg whites to lighten the batter. Delicately fold in a third of the remaining whites and when partially blended, sift on one third of the flour and continue folding. Alternate rapidly with more egg whites and more flour until all egg whites and flour are incorporated.

6. Turn the batter into the cake pan, pushing the batter up to its rim with a rubber spatula. Bake in middle level of preheated oven for about 25 minutes. Cake is done when it has puffed, and 2 1/2 to 3 inches around the circumference are set so that a needle plunged into that area comes out clean; the center should move slightly if the pan is shaken, and a needle comes out oily.

7. Allow cake to cool in the pan for 10 minutes. Run a knife around the edge of the pan, and reverse cake on the rack. Allow it to cool for an hour or two; it must be thoroughly cold if it is to be iced.

Butter-Cream Frosting

Servings: Make an 8-inch cake
Ingredients:

Kitchen Supplies:

• Small covered pan
• Larger pan of almost simmering water
• Wooden spoon
• Bowl with tray of ice cubes and water to cover them
• Small flexible-blade metal spatula or table knife

Icing:

• 2 ounces (2 squares) semisweet baking chocolate
• 2 Tbsp. rum or coffee
• 5 to 6 Tbsp. unsalted butter

Directions:
Place the chocolate and rum or coffee in the small pan, cover and set in the larger pan of almost simmering water. Remove pans from heat and let chocolate melt for 5 minutes or so, until perfectly smooth. Lift chocolate pan out of the hot water, and beat in the butter a tablespoon at a time. Then beat over the ice and water until chocolate mixture has cooled to spreading consistency. At once spread it over your cake with spatula or knife.

To serve: Use the Chocolate-Butter Icing, and press a design of almonds over the icing.(You’ll notice I did not press the almonds over the top of the icing, however, what I did do was sprinkle a few slivers of almonds on each slice as they were served.  It add just the perfect crunch.

Images: (1&2) Simply Luxurious

Yet

"...believe that the sort of

life you wish to live is,

at this very moment,

just waiting for you

to summon it up.

And when you wish for it,

you begin moving toward it,

and it, in turn,

begins moving toward you."

-Suzan-Lori Parks (Playwright)commencement address at Mount Holyoke  in South Hadley, Massachusetts, May 27, 2001

(Click here for the entire speech)

During this past weekend, I attended a graduation in our community. One student of the graduating class gave a short, but truthful speech regarding the need to hold applause and celebration because they’ve only just crossed the threshold to begin their journey toward what they have yet to accomplish, thus the term commencement.

I found great enlightenment in her words, and while I’m well aware that students have only been given the skills that they must now apply to attain their dreams, a simple three letter word – yet – summed it up quite nicely.  This reminder could be observed by anyone of any age.

*You haven’t reached your dreams . . . yet.

*You haven’t found your purpose . . . yet.

*You haven’t found contentment . . . yet.

With just one word, the implication is that we still have time if we choose to continue to strive for our goal.  The quote I chose for this week’s inspiration ties in nicely I feel with the concept of the word “yet”.  A dream doesn’t arrive at our doorstep; we aren’t presented dreams simply because we have dreamt them.  We have to work, and work hard, very hard, for what we want to achieve.  We have to persevere through many moments where it seems we have reached a obstacle that is too formidable to conquer.  We have to gather up all of our pride after it has been ripped from us at times and continue to press forward.  It is not too late.  We simply haven’t reached our goal . . . yet.

Three women come to my mind immediately that didn’t achieve great success immediately, but as a result of trying new things, never being deterred and following their passions, found great success and have three of the most recognized names today in the world of literature and cooking – Jane Austen, Nelle Harper Lee and Julia Child.

Jane Austen, after her first unsuccessful attempt to be published at the age of 22, finally published her first book, Sense and Sensibility at the age of 36.  Nelle Harper Lee, the famous author of To Kill A Mockingbird, went to New York to become a writer against her father’s wishes and spent ten years writing and rewriting what is now an American classic, publishing it at the age of 34. And the beloved Julia Child didn’t even enter cooking school until she was 36, and the cookbook Mastering the Art of French Cooking wasn’t published until 1966 when Julia was 54.  

So . . . go . . . don’t delay . . . because those dreams of yours will be achieved . . . but first you must put in the effort and have the undying passion to achieve them.

 "You must knock on doors

until your knuckles bleed.

Doors will slam in your face.

You must pick yourself up,

dust yourself off, and knock again.

It’s the only way

to achieve your goals in life."

-Michael Uslan (Movie Producer)commencement address at Indiana University in Bloomington, Indiana,  May 06, 2006

Click here for the entire speech

Images: (1)  Fab Sugar

Weekly Cups of Tea (2/28-3/6)

Oh, do I have a variety of favorites for you, my readers, this week!  I hope you enjoy.

 

1. Springtime in Paris

With March having just begun, I am itching to get out and dig in the dirt, pot my tomatoes (don’t worry, I’m not putting them outside just yet), and watch the colors of spring reveal themselves.  And what better way to welcome the buds of spring than by starting in Paris.  Sasha of Everything Fabulous  posted some absolutely beautiful photos of the City of Lights that I just had to include this week.  Click on the heading above or the photo below to be taken to even more gorgeous shots, along with a lasting thought to ponder.

2. Terrific Tiramisu

Janelle of Talk of Tomatoes posted a recipe I can’t wait to try for making tiramisu with just six ingredients. Now, if that doesn’t make you want to bustle into the kitchen and whip up a decadent dessert, than the photo below just might.  To find the recipe and read her commentary as to where she found it (hint – a Tuscan road trip), click on the photo below.  Bon Appétit!

 

3.  Enthusiasm, Courtesy of Julia Child 

Speaking of bon appétit, Gretchen Rubin of The Happiness Project focused on Julia Child’s enthusiasm and how it indeed helps one cultivate more happiness in their lives.  Click here to read exactly how enthusiasm is something we all should include in our day to day routines.   

 

4.  Where to Find Inspiration  

As someone who enjoys writing, I find myself being inspired by the oddest things.  It may be an image I see plastered on a billboard, or a bull lazily soaking his feet in a river, or more often than not, an article or book I’m reading that sparks my thoughts.  But sometimes, for no reason what’s so ever, I have a hard time finding inspiration.  However, after reading Zen Habits’ suggested list of ways and places to derive inspiration, I am no longer worried that I will ever be at a loss for finding inspiration.  Click here to read his list so that you too will forever be inspired.

5.  Be Inspired! 

To provide a bit more inspiration, Kate of The Neo-Traditionalist posted a quote I immediately found myself writing down in my idea journal.  Click on the link above to continually enjoy daily quotes, lovely finds and daily inspiration at her website.

Enjoy a beautiful Sunday!

The Nourishment of Books

Books for me are akin to a bank account overflowing with wealth. There is a genuine comfort in knowing that I have, within my reach, a book to get lost in or to learn from or even to simply gaze within all dependent on my mood. Whether it be a classic such as Harper Lee's To Kill A Mockingbird or a tearful, but at the same time uplifting memoir like Tuesdays with Morrie by Mitch Albom, there is tranquility in knowing I can always take my thoughts somewhere else.

During my days in graduate school, I came to realize that having a solitary book upon my bed stand was equal to having not one. I remember vividly my mentor's description of the many books beside her bed stand. "A book of every genre because I'm never quite sure what my mood will be at the end of the day. All I know for certain is that I will need a book to end it." I envisioned two or three stacks, or should I say piles, of books alongside her bed. Although I never saw it, her description was motivation enough for me to slowly begin to relinquish the least bit of guilt for having my own mini-library beside my bed.

Photo: Elle Decor

As the years have passed, my own pile has grown, shrunk and grown again, depending upon how quickly I keep up. Currently I have Muriel Barbery's Gourmet Rhapsody, Mireille Guiliano's French Women for All Seasons, Peter Mayle's Toujours Provence, Jane Austen's Pride and Prejudice and Julia Child's Mastering the Art of French Cooking (the first cookbook I have ever read in bed!) and three other books from the library that looked interesting (I already know I'm going to have to exhaust all of my renewals).

Regardless of how many books I have or how many times I have read my favorites, the beauty of books is that there is always a plethora of new ones to explore. Maybe that's why books are such a comfort, because it is understood that they will always be there, dependable like a loyal pup. There is one new release in particular that I am anxious to get my hands on that becomes available tomorrow, and while it is sitting on my Amazon Wish List, I hope to have it sometime soon delivered to my door. For women who struggle, strive and hopefully succeed in having it all, I am curious to see how exactly she does it, Mika Brzezinski's All Things At Once. If anyone has read it and has any thoughts, I'd love to hear them.

Here's to happy reading, and may you find exactly what you need at the end of your day sitting upon your bed stand tonight!

A Delicious Evening In

An evening filled with good company, Julie & Julia, a crackling fire, wine, and a simple, but delicious meal, was a nice treat recently, and it began with the gift of a cookbook.

I just began to realize that my mother has recently been in the habit of giving to me, as gifts, cookbooks - and I love her for it! Most recently, I was fortunate enough to receive Mastering the Art of French Cooking by the revered Julia Child, but before that I was given Barefoot Contessa Back to Basics. Over the past eight or so months I have been correlating the episodes that air on Food Network and then finding them in her cookbook, giving the ones that catch my interest a test run in the kitchen. Not only does this particular book contain recipes, but it also contains tips for setting tables, flower arranging and organizing a menu for a party, all keeping with the theme going back to basics. It is a wonderful combination.

While it is impossible to go wrong with any of Barefoot Contessa's recipes, I found one that was so savory delicious that one can't help but utter "oh my goodness" upon tasting it for the first time. I think I actually have repeated this phrase each time I have tasted it, but let's get to the recipe itself. Tagliarelle with Truffle Butter. This dish, as promised, only takes ten minutes to throw together, and paired with a palette whetting Chardonnay or Viognier from Abeja Winery or a White Paint Brush from Isenhower Cellars, it is an absolutely treat. Just the simple fact that it only takes a mere ten minutes is something to keep in mind when you've had a long day and need to unwind and take a few more minutes on the couch, or want to spend more time with the company you have invited over.

Ingredients:

*Kosher salt
*1/2 cup heavy cream
*3 ounces white truffle butter
*Freshly ground black pepper
*1 (8.82-ounce) package Cipriani tagliarelle dried pasta or other egg fettuccine
*3 tablespoons chopped fresh chives
*3 ounces Parmesan, shaved thin with a vegetable peeler

Directions:
1. Add 1 tablespoon salt to a large pot of water and bring to a boil.

2. Meanwhile, in a large (12-inch) saute pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, and 1/2 teaspoon pepper, lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat.

3.Add the pasta to the boiling water and cook for 3 minutes, exactly. (If you're not using Cipriani pasta, follow the directions on the package.) When the pasta is cooked, reserve 1/2 cup of the cooking water, then drain the pasta. Add the drained pasta to the saute pan and toss it with the truffle-cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water, as necessary, to keep the pasta very creamy.

4.Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of chives and shaved Parmesan. Sprinkle with salt and pepper and serve at once.

Isenhower Cellars

Abeja Winery