Winter Comfort

I hope everyone had a nice Thanksgiving and you are all getting ready for some Holiday festivities. I have never waited in lines to shop on Black Friday, or sit with my laptop on Cyber Monday. I would rather stay in my cozy flannel pj's, sipping on coffee while watching Martha Stewart make seashell ornamnets for her metallic Christmas tree. You can keep the sales. Anyway, this year I'm broke so I don't plan on shopping anyway. Friends and family can expect a homemade gift from me. Say a jar of jam, a box of buttery cookies or a glittery hand made picture frame (again Martha). Yes, I am crafty, not only in the kitchen but I'm great with colorful construction paper and glue. I have been looking for work for over a month now, but no luck. I am told that my resume is "impressive" and that my interview skills are "strong and confident", yet I have not had any calls, except from my Mom asking if I found a job yet. I hope Santa brings me a new job soon or maybe a Fairy Godmother that can help produce my cooking show. Oprah are you following my blog? I've been good this year, I swear!

With time on my hands I find myself online more than usual. I enjoy hopping around various food sites to see what others got cooking. Relieved to come across another blogger that is feeling the financial pinch Aarti of Aarti Paarti shared a filling recipe to fill you up for only $4! Along with her colorful blog, Aarti and her hubby produce fun cooking vlogs full of quick tips, savvy ethnic fare and sometimes a furry puppet or two, it's fun. I wish I had a special someone to film my cooking romps in the kitchen. The only audience I have had lately is my dog Casey. And well while she isn't complaining (not with a full bowl of good eats), she can't hold a camcorder or do editing. I miss my buddy Roger of
Soul Cocina. We used to cook together and he often helped me with my video clips. Makes me miss San Francisco. Ah, my resolution for 2010 is to get back to the Golden State. California or bust! For the time being I am cooking lots of cheap eats. Good food with lots of flavor, nutrient dense and easy on the wallet. Using some leftover sage from my turkey dinner herb pack I whipped up a nice meal featuring roasted butternut squash and earthy mushrooms. Of course lots of rich butter and crunchy walnuts weren't so bad either. Wilted spinach rounds it out with some nice fresh greenness. Eat well, stay warm.
Roasted Butternut Squash and Pasta with Sage, Walnuts, Spinach and Butter
1 small butternut squash (about 1 pound) peeled and cubed into small chunks
1 pound crimini mushrooms, sliced
1/2 pound whole wheat pasta (your choice I used orecchiette)
1 small yellow onion, sliced thinly
2 cloves garlic, chopped
2 cups fresh spinach, roughly chopped
1/4 cup walnuts, toasted and chopped
2 teaspoons fresh sage, chopped
1 tablespoon olive oil
1/4 cup unsalted butter
1/4 cup apple cider
salt and fresh black pepper

Preheat oven to 400F.
Place butternut squash in a baking dish, drizzle the olive oil over it and season with salt and pepper. Roast uncovered for 30 minutes or until squash is fork tender but not mushy. Remove from heat.

Boil pasta according to package until al dente. Set aside, but keep warm to avoid sticking. Toss with a little olive oil to avoid clumpy pasta.

In a medium skillet melt butter over medium heat until lightly golden and nutty in aroma. Add onions and cook until tender. Add garlic and mushrooms, cook for about 5 minutes. Add apple cider and deglaze the bottom of the skillet making sure to scrape all those yummy brown bits off the bottom. Add sage, walnuts, pasta and mix together. Add the squash and spinach and season with salt and pepper.

Tart and Tangy

The term "Feast or Famine" holds true this year for me and many others on this Thanksgiving day. It's been a tough year, full of uncertainty and instability yet somehow we keep going. Who knew that in one year's time my life would be the complete opposite of what it was the year prior? Not me, that's for sure. It has been a bittersweet set of challenges. I just hold steadfast that this will pass in due time and when I look back with a retrospective mind I will see the silver lining in the cloud. Let's hope!

My love of cooking helps to keep me grounded and my Spirit resilient in these troubled times. I always have enough and for that I am very thankful! So just like life being sweet and sour, there is always some balance necessary. As a metaphor to these current times I share this delicious recipe for tart and tangy cranberry-pear chutney. It is a great accompaniment to turkey and pork and makes a nice topping on bread with brie or smoked Gouda. The addition of ginger and allspice adds warmth and depth and fills your home with a festive aroma sure to take your mind off any troubles, well at least while you are cooking. And if for a brief moment comfort you with the delight of making something nice for yourself and something to share with others. This Holiday season I wish you all peace, love and well being and hope that your lives are full of grace and gratitude.
Alex ~ The Food Diva

Cranberry-Pear Chutney
1 1/2 pounds fresh cranberries
1 pound baby bosc pears, peeled and diced into small pieces
1 small red onion, diced
1 tablespoon canola oil
2 teaspoons freshly grated ginger
1/4 cup apple cider vinegar
1/2 cup apple cider
1/2 cup honey
1 teaspoon fresh thyme, chopped
1/4 teaspoon allspice
1 teaspoon salt
1/4 teaspoon fresh black pepper

In a medium sauce pot heat oil over medium-low heat. Add onions and ginger and sweat for about 10 minutes. Add vinegar and cider and allow to simmer. Add cranberries and cover pot with a lid. Allow to cook over medium heat for 10-15 minutes or until cranberries begin to burst. Add in the pears, allspice, honey, salt, pepper and thyme. Cook uncovered on low heat for another 20 minutes. Remove chutney from heat and transfer to a bowl to cool. Chutney will begin to gel slightly as it sets. Serve at room temperature. Keep extra in small glass jars. This delicious chutney makes a wonderful homemade holiday gift for friends and family.

Go Green this Thanksgiving

Inspired by something traditional to my Mexican roots I offer up this delicious humble recipe. Fragrant chiles, earthy pepitas (pumpkin seeds) and spices simmer lovingly to create this rich and hearty dish that is sure to bring a little more sabor to your families table. In this recipe I simmer turkey breast to create a rich stock. However, feel free to roast your turkey and use a good quality store bought chicken or turkey stock for the sauce. This is a great utilization for any leftover bird and is also wonderful on roasted pork.

Pepian, is part of a larger family of sauces known as moles. Typical of these sauces is the use of ground seeds and/or nuts. Falls harvest of pumpkin seeds are the highlight of this sauce. I invite you to take the time to roast, peel, simmer, stew and enjoy this recipe. Serve the pepian with fluffy buttery rice, roasted vegetables, and warm tortillas.

Turkey in Pipian Sauce
Serves 8
Ingredients:
For the Turkey:
2 large turkey breasts

1 head garlic, unpeeled

1/2 large white onion

6 long sprigs of cilantro

1/2 teaspoon salt

6 black peppercorns

3 allspice berries

Pipian sauce:

1 1/2 cups hulled green pumpkin seeds (about 7 ounces)

2 tablespoons sesame seeds

1/2 teaspoon cumin seeds

4 allspice berries

3 cloves

6 black peppercorns

1 pound fresh tomatillos or a 28-ounce can tomatillos

6 fresh serrano chilies

1/2 large white onion

4 garlic cloves

1/2 cup packed coarsely chopped fresh cilantro

2 teaspoons salt

1/4 cup vegetable oil

3 cups reserved turkey stock

1 fresh poblano chili
Garnish: toasted sesame seeds and fresh whole cilanto leaves and sprigs

For the Turkey:
Rinse turkey breasts and cut garlic head in half crosswise. In a 6-quart kettle cover turkey, garlic halves, onion, cilantro, salt, peppercorns, and allspice with water and simmer, covered, 1 hour, or until turkey is tender. Transfer turkey to a bowl and cover to keep warm and moist. Reserve stock.
Pour reserved stock through a fine sieve into a bowl, pressing garlic pulp through sieve. Measure 3 cups stock for sauce and set aside.

For the Pipian sauce:
Heat a large heavy skillet over moderate heat until hot and toast pumpkin seeds, stirring constantly, until they have expanded and begin to pop, 3 to 5 minutes. Transfer seeds to a plate to cool. In skillet heat sesame and cumin seeds, allspice, cloves, and peppercorns, stirring, until fragrant, about 1 minute, and transfer to plate. When seeds and spices are cool, in an electric spice/coffee grinder grind mixture in 4 batches to a powder.

If using fresh tomatillos, discard husks and rinse with warm water to remove stickiness. Stem serrano chilies. In a saucepan simmer fresh tomatillos and serranos in salted water to cover 10 minutes. If using canned tomatillos, drain them and leave serranos uncooked. Transfer tomatillos and serranos (use a slotted spoon if simmered) to a blender and purée with onion, garlic, 1/4 cup cilantro, and salt until completely smooth.

In a 5-quart heavy kettle simmer tomatillo purée in oil, stirring frequently, 10 minutes. Add 2 1/2 cups stock and stir in powdered pumpkin-seed mixture. Simmer sauce, stirring occasionally, 15 minutes, or until slightly thickened. Sauce may be prepared up to this point 1 day ahead and cooled completely, uncovered, before being chilled, covered.

Roast and peel poblano pepper. In blender purée poblano with remaining 1/2 cup stock and remaining 1/4 cup cilantro until completely smooth. Stir poblano purée into sauce until sauce is heated through. Slice turkey and laddle sauce over the top of the meat, garnish and serve with rice, vegetables and tortillas.

Soup's On!

The autumn season is fully upon us and I am happy to share this recipe for a delicious soup sure to warm you body and soul. Rich in antioxidants, with a lovely orange hue and warming spices this soup was a hit at my latest cooking party and will be a crowd pleaser at your next gathering.

Along with this savory mix of pumpkin and ginger I have another recipe I did last year for decadent pumpkin cupcakes with rich cream cheese frosting.
Stay warm, enjoy!




Pumpkin and Ginger Squash Soup
1 medium pie pumpkin roasted
2 tablespoons grated fresh ginger
3 shallots, minced
2 tablespoons unsalted butter
1 tablespoon olive oil
1 quart vegetable stock (recipe follows)
½ cup heavy cream
2 teaspoons honey
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper

Vegetable Stock:
4 large carrots, peeled and roughly chopped
3 stalks celery, roughly chopped
1 large yellow onion, peeled and quartered
2 cups mushroom stems
1/4 cup tightly packed parsley stems
3 sprigs of fresh thyme
1 bay leaf
1/4 teaspoon crushed peppercorns
1 quart of cold water

Preheat oven to 400F. Starting at the top end, cut the pumpkin into four quarters. Place the cut pumpkin into a baking dish. Drizzle half a tablespoon of olive oil onto each piece. Season lightly with salt and pepper.
Place pumpkin into the oven loosely covered with foil and allow to roast for 45 minutes to an hour, or until pumpkin is fork tender. Remove from oven and allow to cool completely.

Once pumpkin has cooled and you can pick it up, scoop the meat from the skin using a small spoon and place into a small bowl. Discard the skin.

In a small stock pot melt the butter and olive oil over medium heat. Add in the shallots and ginger and cook for about 3 minutes. Add the pumpkin and continue to cook for another 3 minutes. Add in all of the stock and honey and bring soup to a slight boil. When soup begins to boil, lower heat and continue to simmer covered for about 10 minutes.

After soup has cooked for 10 minutes remove from heat and uncover to cool for another 10 minutes. In a blender combine the cooled soup and heavy cream. Make sure the blender top is not on too tight, and do not over fill the blender! Excess steam may cause the soup to overflow. Blend until smooth, (cover blender top with a kitchen towel) then return to stock pot. Warm the soup on medium heat, and season with salt and pepper. Garnish with a spiced whipped cream with cardamom or cinnamon and thin sliced apples.


Recipe courtesy of Chef Alexandra I. Lopez

Will Work For Food

Most woman my age spend their money on clothes, makeup, shoes, and other things that may sparkle, shine and make them feel good. I am not that gal. I splurge on good olive oil, exotic spices and fresh wholesome produce. Why? Because food comforts me. Yes, I wouldn't mind a new pair of jeans, or a funky hand bag, but what would fill me with glee would be a bright orange Le Creuset dutch oven...now we're talkin'!! Hint, hint, nudge, nudge, wink, wink...keep that on the Christmas list.It's been a roller coaster of a year for me and many in this country. The economy is still in a downward spiral and unemployment is at an all time high. I have been without work twice in one year!! Regardless of my diplomas, extensive resume, work ethic and persistence, I find myself without a job once again and I have been working since I was 16. What gives?? My gig on the farm was fabulous! I learned so much more about my cooking style, gained a greater appreciation for fresh food and the effort it takes to nurture something from seed to fruit. However, because of budget cuts the kitchen was closed and I was left standing with a wooden spoon in one hand and a pink slip in the other. So, now I move on.

No matter how bad things might seem I keep a positive outlook. I nourish my Spirit with an optimistic view and nourish my body with wholesome food. Honestly, cooking keeps me sane. Painters paint, sculptors sculpt. I braise, bake, saute and stew. I look forward to new ventures. One thing is for sure, this blog makes for good therapy and one day material for a great book! Speaking of great books I just thought of Ruth Reichl one of my favorite authors. I will miss her writings in Gourmet magazine. I can't believe that legacy is over. I remember as a teenager reading about culinary adventures in Tunisia, Barcelona, Oaxaca and beyond. The glossy pictures, delectable recipes and short stories inspired me as my cooking career was taking shape.

My trip to Florida is on hold for the time being. I better brace myself for the mind numbing cold that will be coming my way in Chicago. The soup pot is already simmering away and my tea kettle is at the ready to brew up some warmth. I am excited about the new French Market coming to downtown. It would be nice to work there. Artisanal purveyors, providing cheese, salumi and bread, produce vendors, confectioners and other gourmet retailers will sell their goods 6 days a week all year long in a European style market setting. Sounds great! I hope to get a job there or you just might find me people watching at a cafe, sipping on a latte and dreaming up my next big venture. Stay warm, comforted and well fed!

Fall Is In The Air

Fall is upon us. The days shorter, the air brisk. We have been busy on the farm making pots of soup, apple and pear butters and sweet pumpkin breads to stock the shelves of our little country store. The Mexican Fiesta dinner was a hit! Everyone loved the food and the mariachi. After a long week I was looking forward to some time off. Last weekend I took a road trip with two of my farm buddies Delia and Carlos and my dog Casey.



We ventured off to Earth First Farms in Michigan for their apple harvest party. We enjoyed fresh pressed cider, apples off the tree and a fun ride on the back of a tractor. I enjoy this time of year because it takes me back to my childhood days of taking day trips with my parents and little brother.

A sure fire way to take the chill off of a cold night is to warm up with a delightful treat such as crunchy fried churros and a steaming cup of good coffee. I came up with this recipe for ginger churros with caramel apples two years ago when I was asked by the U.S. Apple Association to create "Latin inspired" dishes using apples. This by far was the fave among the taste testers and food photographer. I am happy to share it with you...enjoy~


Churros:

1 cup water

½ cup unsalted butter

¼ tsp. salt

1 tsp. sugar

1 tsp. vanilla

1 tsp. freshly grated ginger

1 cup all-purpose flour

3 eggs

3 cups corn oil

1/4 cup sugar, for dusting

1/4 teaspoon ground cinnamon, for dusting

In a large sauce pan bring water, butter, salt, sugar, vanilla and ginger to a rolling boil. Over low heat, vigorously stir in flour all at once for about 1 minute or until mixture forms a ball. Remove from heat. Using a stand mixer, beat in eggs until smooth.
Heat oil in heavy skillet. For authentic looking churros, spoon the dough into a piping bag with large star tip. Squeeze 4-inch strips of dough onto a sheet pan lined with parchment paper. Leave at least a ¼ inch of space in between each churro. Place churros into refrigerator for at least 10 minutes to set. When ready to fry place 3 or 4 strips at a time into hot oil and cook until golden brown, turning once; about 2 minutes on each side. Drain on paper towels.
Mix sugar and cinnamon in bowl and coat churros with mixture while they are still warm. Serve with apples and vanilla ice cream.

Caramel Apples

4 apples, cored and sliced into thin wedges

1 Tbsp. unsalted butter

2 tsp. fresh ginger, minced

1 Tbsp. brown sugar

¼ cup apple juice

1 quart vanilla ice cream

Melt butter in a large skillet over medium heat. Add ginger and cook for about 2 minutes. Stir in brown sugar and apple juice. After sugar dissolves, add the apples to the ginger-sugar and cook for 4 minutes or until apple are soft. Serve warm with ice cream and churros.

Serves 8
Cook and prep time: 45 minutes

A Lo on G Lo

I'm going for it! Why the hell not?? I have been a fan of George Lopez and his amazing stand up routines for several years. I became an even bigger fan when I saw the documentary "Brown is The New Green". I was lucky enough to see him live this past summer in Chicago. Great show!! I love that he remembers where he came from. He acknowledges the struggles that made him the person he is today. It has taken lots of hard work, heartache and perseverance. But sabes que? He made it! And has made it big!! I'm inspired by that.

I have been pursuing a career as a food host for about 7 years. I have reached out to Food Network. Yes, they have two Latina chefs (one Puerto Rican the other Colombian) but there is no Mexicana, which is the largest Latino demographic. Who will represent that audience? Trust me I sent a compelling letter to Oprah as well. Thinking well, "she's in Chicago, she's a woman, maybe she will give me a chance". No reply yet. So, I'm reaching out to my own gente and have Faith that George will invite me on his show to do a cooking segment with him. He will taste and love my comida. At the end of his stand up routines he talks about encouraging yours kids to dream and dream BIG! I'm glad my parents raised me in that type of environment with unconditional love and support. Thank you Mom and Dad.

I continue to work hard and dream big everyday! However, in an industry where the combination of talent, timing and who you know is sometimes dauting it's easy to get discouraged and give it all up. But I say no way Jose~! I have too much passion and want to share my love of food with people!!

So, I turn to you my loyal blog followers to submit a request to see yours truly, Alex Lopez, The Food Diva, on Lopez Tonight!! Gracias Amigos!~

A Bug's Life

Living on a farm is fun. Seeing rows of vegetables take root, fields of colorful flowers, plucking carrots from the dirt and dipping into barrels of honey, just like Winnie the Pooh, makes me fell like a kid all over again. When I go to clip fresh herbs for using in my dishes I am leery of the bees. As a child I was stung twice and remember the panic that fell over my Mom as she tried to play nurse and calm me with a Popsicle as a ran through the house yelling like a crazy fool. The bugs outdoors are OK, it is after all an organic farm. The butterflies and dragonflies are magical. However at night, that's a whole other story. The mosquitoes, crickets and other critters come out to play, and often come into the house. Sometimes the sound of crickets can be soothing and melodic. But if the cricket is in my living quarters, that chirping echo is grazing on my nerves and I have the need to find that cricket and show it the way out. I found this clip, it's a Disney classic. Reminds me of my sometimes trivial fears of bugs, critters and other icky crawly things.

Relish The Moments

Summer is about to exit stage right and I am still starring in my role as farm cook. I have delighted in all the things I have had the chance to create. Chutney from sour cherries, jams from field strawberries and plump blueberries, pickles sweet with hints of honey, coriander and onion, other pickles sour and bold with wild dill and garlic. I started a tally in late spring, starting with asparagus, ramps and beets. But over the last month the harvest has been so abundant that I lost tabs on all the types of pickles I have created. Among some of the faves were zucchini in herbs de Provence, red onions perfumed with star anise and cinnamon and baby carrots with tarragon. My most recent creation was a tangy pickle relish with mustard and celery seed and a fiery hot pepper relish with poblanos, habaneros, serranos and Anaheim peppers. I seeded, roasted, peeled, stewed, stirred and jarred my way to a full day of work. I often amuse myself with little rhymes in the kitchen or often ponder where food sayings came from. Something like “relish the moment”. If you look up relish in the dictionary it is listed as both a noun and a verb. The noun is the condiment made up of chopped pickles or other vegetables typically adorning a hot dog or sausage. The verb refers to taking in a moment wholeheartedly, it refers to being in a state of pleasure and all involved.

Relish is sometimes sweet and at other times sour, such as life. Something in common? Making relish, takes some time to prepare and is a ritual in which you are completely engaged in the process from cucumber to jar. I guess that in itself is a metaphor for life. Good things take time, it’s an involved process. It took me one day to prep the vegetables and another day to cook and jar the relish. With so much produce to process I need to multitask or I will be up to my ears in peppers, tomatoes, green beans and cucumbers. I fired up the grill to roast some chiles, I filled a sink with cold water to scrub down some farm cukes, and also had a pot of vinegar, honey, pickling salt and spices brewing up on the stove. I have modern culinary amenities. I wonder how women generations ago made due with the minimal kitchen gadgets they might have owned. With the recession, along with environmental awareness and sustainability on many peoples minds canning has once again become a way of life for many. Some solely for leisure other's as a way to save a buck or two. Canning is such a trend that across the country there are clubs for preserving foods. Yes We Can Food, based out of San Francisco, has monthly gatherings at a local commercial kitchen. In this co-op style club people from professionals to novices come together to peel, chop, pickle and can together. What a great idea! I love the bridge of food and community. I found this vintage poster of a woman canning during World War II. Check out the look of panic on her face. Yikes!

I have come to truly respect the art of canning and preservation. Two years ago I cooked up a small batch of marmalade from my Dad's kumquats, and last summer I made some pickled peppers. Just a few jars to give as gifts, nothing over the top.

But, nothing like what I have been doing this year. Bushels of fruit, cases of vegetables and lots and lots of little glass jars.

There are many times in my life when I stop and think to myself , “ girl, you got it good!”. And yes, I really do. Maybe I don’t have everything I thought I would have or have accomplished everything I set out to do, but the ride has been sweet so far, and the journey isn’t over yet. My 34Th birthday is just a few days away and I have been taking a personal inventory of my little successes and failures, lessons I have learned, friendships made, relationships that have fizzled out, jobs worked, places lived, locations visited, food cooked, meals eaten and enjoyed. I’ve done a lot! I am glad that I have taken the time to really relish the moments (pun intended!) :0)

Sweet, sour and everything in between. Working on a farm is just another chapter in the many Ventures of The Food Diva. This culinary gypsy still has many places to visit, cuisines to savor and people to meet. What's next? Fishing in Key West, teaching English in Barcelona, spring in Paris? Stay tuned to see what's cooking this fall!

Julie, Julia & Alex

Wow, I can't believe July has come and gone just like that! Where has the summer gone? Not sure about the season, but the cucumbers have gone into buckets to brine, the eggplant into tasty and chunky caponata and the tomatoes, well they have gone into just about everything. There is nothing like a warm sun kissed tomato plucked from the vine and enjoyed in all it's simplicity. Juicy, tart, sweet, earthy and sometimes tangy, it's a good thing. When I was a kid I only knew about one type of tomato, the big, red, round kind. Through the years I have learned about the many wonderful varietals from deep red, almost brown, orange hued little gems, bright golden orbs, funky green striped ones and even purple tomatoes. And if the colors were not enough the shapes vary just as much from oblong, round, oval, flat, and just plain squat and split. Some people call these heirloom varietals "ugly tomatoes". Ugly? according to who? Nature makes everything unique including tomatoes. So, even if they are split, lopsided, and perhaps blemished or bruised respect the tomato I say!

In a matter of three days I had fried, roasted, stewed and served tomatoes fresh and simple. Some dishes were for the store, some for our farm French themed dinner and others just for a fun picnic in the park. My cousin Monica just got back from a trip to Michigan and she fell in love with the local friend green tomatoes that were served on a version of a "BLT" salad with crispy pancetta and spinach. So, for her birthday picnic I made some fresh fried green tomatoes and served them with a tangy dill buttermilk dressing. I cut the slices and let them soak in some buttermilk spiked with some house made hot sauce and then dredged them in flour with salt and pepper. I fried them up light golden brown. I packed them in tissue paper and put the dressing into a little pint sized mason jar.

Along with the yummy tomatoes I fried some tender zucchini and squash and served that with a fire roasted tomato sauce that was richly fragrant with garlic and smoked paprika. The sauce was so good my cousin says I should market it...well, that's a thought. A cucumber salad with radishes and orange segments was dressed with champagne vinegar, cilantro and rich olive oil. I made little blueberry hand pies with cream cheese, honey and lemon. We enjoyed some fried chicken, fresh salads, white sangria with nectarines and sweet cherries as we listened to John Legend and India.Arie play live at Ravinia. A very nice day indeed!

For our second farm dinner this season we celebrated Bastille day. Perhaps a week late but still delicious and festive none the less. So for my ratatouille I roasted my tomatoes with garlic and onion and a splash of balsamic. Since I had cooked tomatoes on the menu I wanted to showcase some fresh ones as well. Taking inspiration from tomatoes Provencal I made a canape of baby heirloom tomatoes, with Gruyere fricos and micro arugula lightly dressed with lemon juice and olive oil. A wonderful explosion of flavor in one bite. The salty crisp from the cheese and the tender, peppery crunch from the arugula went very well with the little plump tomatoes. I was too busy cooking and plating so no pic of the final dish was taken, but trust me it was sexy!
On mornings when I wake very early I like to sip my coffee out on the veranda that overlooks the fields of vegetables. In my mind I know I'm in Illinois, but in my heart I am in Europe. I escape from the everyday with the intoxicating aroma of my rich coffee, hot in my cup, the blanket of light fog slowly burning off from the rising sun. I still yearn for the day that I will be lucky enough to visit Paris. I am always in awe of the way of life in France. I get giddy thinking about the vast markets overflowing with produce, bread, cheese and wine. I get dizzy thinking about the pastry, rich sauces, chocolate and fragrant perfume shops. Ah France...one day, soon I hope! In the meantime I can live vicariously through le cinema. I am excited for the upcoming movie "Julie & Julia". Ever since I was a little aspiring chef I looked up to Julia and was inspired by her love of the culinary arts and taken by her curious nature in the kitchen. Since Julia Child's birthday was August 15Th and mine is August 16Th I am thinking of having a French inspired soiree for my shindig. I'll keep you posted! And who knows maybe one day my blog will be turned into a movie....anything is possible...just believe in it!