Recipe: Wild Rice, Butternut Squash and Cannellini Stew

Yield: Serves 6

Ingredients

• 1/2 cup (about 1/2 oz.) mixed dried mushrooms
• 1 medium onion
• 8 ounces button mushrooms, rinsed and cut in half
• 1 tablespoon olive oil
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 teaspoons dried thyme
• 3 cups reduced-sodium chicken broth or mushroom broth
• 1 1/2 cups cooked wild rice*
• 1 pound peeled cubed butternut squash*
• 1 can (15 oz.) cannelloni beans, rinsed and drained
• About 1 tsp. kosher salt
• 4 ounces Swiss chard
• Freshly shaved Parmesan cheese

Preparation

1. Put dried mushrooms in a small bowl with 1 cup very hot water, stir, and let stand until softened, about 10 minutes.

2. Meanwhile, cut onion into large chunks, then pulse in a food processor to chop. In a 5- to 6-qt. pan over medium-high heat, cook onion and button mushrooms with oil, pepper, and thyme, stirring occasionally, until lightly browned, 8 to 10 minutes. While onion mixture cooks, put broth in a microwave-safe bowl and microwave until steaming, about 3 minutes.

3. Add broth, rice, squash, beans, and 1 tsp. salt to pan. Cover and bring to a boil over high heat, then reduce heat and simmer until squash is tender when pierced, 8 to 10 minutes. Meanwhile, swish dried mushrooms in soaking liquid to loosen grit. Lift out mushrooms and coarsely chop. Add mushrooms to pot. Carefully pour in soaking liquid, leaving grit behind in bowl.

4. Rinse chard and chop leaves and stems. Add chard to stew and cook until stems are tender, 10 minutes. Add more salt if you like and serve with Parmesan.

Cooked wild rice is available from Trader Joe's; you can also cook your own (do it ahead and freeze in batches). Buy prepared squash in the produce section of many markets.

Image by Leigh Beisch; food styling by Dan Becker, recipe via Sunset.

Recipe: Supper Enchiladas

Yield: Makes 6 servings

Ingredients

• 1 can (10 oz.) red enchilada sauce
• 1 jar (7 oz.) peeled roasted red peppers
• 1/2 cup green salsa (salsa verde, refrigerated or canned)
• 1 cup canned green enchilada sauce (see notes)
• 12 corn tortillas (blue, if available, 5 to 6 in. wide; see notes)
• 2 packages (10 oz. each) frozen chopped spinach, thawed and squeezed dry
• 6 ounces cream cheese or panela, cut into thin slices or small chunks
• 1/2 cup shredded parmesan cheese or packed crumbled cotija cheese
• 6 or 12 large eggs
• 1 1/2 cups shredded mild cheddar cheese (6 oz.)
• 3/4 cup thinly sliced green onions, including tops
• 6 tablespoons chopped fresh cilantro
• 6 to 12 tablespoons sour cream or Mexican crema
• Salt

Preparation

1. In a blender, whirl red enchilada sauce and roasted red peppers until smooth.

2. In a bowl, mix green salsa with green enchilada sauce.

3. Set six ramekins (about 2 cups each, 5 to 6 in. wide or long) on large baking sheets. Pour red sauce mixture equally into ramekins and tilt to coat bottoms. Cut tortillas into quarters. Arrange four pieces in each ramekin, overlapping edges to cover bottom and pressing tortillas down into sauce.

4. Scatter spinach, cream cheese, and 1/4 cup parmesan evenly over tortillas. Lay another four pieces of tortilla over filling in each ramekin; overlap edges to fit. Spoon green sauce over tortillas, coating evenly.

5. Bake, uncovered, in a 375° oven until sauce is bubbling, about 25 minutes (25 to 30 if chilled). Remove pan from oven and immediately, with the back of a large spoon, make one or two slight depressions for eggs near center of each ramekin. Break one or two eggs into each ramekin; sprinkle evenly with cheddar cheese. Return to oven and bake 10 to 12 minutes longer for soft yolks (press yolk gently to test), 12 to 15 minutes for firm yolks.

6. Top each ramekin with green onions, cilantro, a spoonful of sour cream, and a sprinkling of remaining parmesan cheese. Set ramekins on plates. Add salt to taste.

Do-Ahead Tip: You can assemble the enchiladas (through step 4) up to 4 hours ahead; cover and chill.

Notes: Extra green enchilada sauce freezes well. Corn tortillas, particularly in Mexican supermarkets, come in a variety of sizes. If you can't find the size you want, trim larger ones and save the scraps for other uses.

Image and receipe via.

Recipe: Orange Ribbon Cheesecake

Creamy cheesecake with a glistening topping of caramelized, candy-like orange slices. Prep and Cook Time: about 2 1/4 hours, plus at least 3 1/2 hours to cool and chill.

Notes: For the topping, slice the whole orange as thinly and evenly as possible. Easier still: cut in half lengthwise, then crosswise in thin slices.

Yield: Makes 12 servings

Ingredients

• For topping
• 1 large thin-skinned orange, such as Valencia
• 1 cup sugar
• 2 teaspoons lemon juice
• For cheesecake
• 1 1/4 cups graham cracker crumbs
• 3 tablespoons butter, melted
• 3 packages (8 oz. each) cream cheese, at room temperature
• 3/4 cup sugar
• 4 large eggs, at room temperature
• 2 tablespoons all-purpose flour
• 1/2 cup sour cream
• 1 tablespoon orange-flavored liqueur, such as Grand Mariner or Cointreau, or 2 tsp. vanilla
• 3 tablespoons fresh orange juice

Preparation

1. For topping: Rinse and dry orange. With a sharp knife, slice into thin rounds (between 1/8 and 1/16 in. thick; see Notes), discarding ends and seeds. In a deep 10-in. frying pan or pot over medium-high heat, stir sugar, 3/4 cup water, and lemon juice until sugar is dissolved. Add orange slices and bring to a simmer. Cover and simmer 5 minutes. Uncover and simmer gently, keeping slices in a single layer and turning occasionally, until they're slightly candied and translucent and liquid has the consistency of a thin syrup, about 20 minutes (there should be about 1/2 cup liquid in pan; if less, add enough hot water to make that amount and shake pan to mix water into syrup). Let cool in pan. Cover and chill at least 15 minutes and up to 2 days.

2. For cheesecake: Preheat oven to 300°. Pour graham cracker crumbs into a 9-in. cheesecake pan with removable rim; add butter and mix. Press mixture evenly over bottom and 1/2 in. up sides of pan.

3. In a large bowl, with a mixer on medium speed, beat cream cheese and sugar until smooth. Add eggs 1 at a time, beating after each addition. Beat in flour, sour cream, and liqueur just until incorporated. Pour into crust-lined pan.

4. Bake until center barely jiggles when cake is gently shaken, 60 to 70 minutes. Run a thin-bladed knife between cake and pan rim. Cool completely at room temperature, then cover and chill until cold, at least 3 hours or up to 2 days.

5. Remove pan rim. If any moisture collects on top of cake, gently blot dry. Gently lift candied orange slices from syrup, reserving syrup, and blot dry with a paper towel. Arrange slices, slightly overlapping, over top of cheesecake.

6. Measure orange juice. Bring reserved syrup to a boil over high heat. Stir occasionally until syrup is deep golden brown, 1 to 3 minutes. Remove from heat and carefully stir in orange juice (mixture will bubble up). Let cool to room temperature and generously brush over orange slices (you may have extra syrup).

7. Serve cheesecake, or cover and refrigerate up to 2 days. Use a serrated knife to cut cake, wiping blade clean after each slice.

I really need something like this to perk me up; it's been a rough week. If you bake one let me know how it turns out!

Recipe and image via.

Recipe: Coppa, Ricotta, and Arugula Pizza

Coppa, sometimes called capicola, is a dry-cured meat made with pork neck or shoulder and eaten very thinly sliced. You can switch out the coppa for your favorite type of cured meat. Pizza night...yum!

Total Time: 10 minutes
Yield: Serves 6

Ingredients

* 15 ounces ricotta cheese (about 2 cups)
* Our Best Pizza Dough
* About 5 oz. (18 slices) coppa
* About 2 tbsp. extra-virgin olive oil
* Squeeze of fresh lemon juice
* Salt
* Freshly ground black pepper
* About 5 cups (2 1/2 oz.) baby arugula

Preparation

1. Evenly spread 2 heaping spoonfuls (1/3 cup) ricotta cheese onto each half-grilled dough round, then top with several slices of coppa. Grill as directed in step 6.

2. In a bowl, combine oil, lemon juice, and a pinch each of salt and pepper; toss with arugula. About 1 minute before pizzas are done, evenly scatter a generous amount of dressed arugula onto pizzas and finish grilling, covered, for about 1 minute.

Image and recipe via Sunset, 2010.

Travel: Teardrop Trailers

A Teardrop is a compact travel trailer consisting of a sleeping cabin and a kitchen compartment. The Camp-Inn is styled after teardrop travel trailers from the 1930's and 1940's. A Teardrop gets its name from its unique streamlined shape. Teardrops were popular in the 1930-40’s and have recently been regaining popularity.

Their streamlined shape, small size and low weight allowed for easy pulling by the, under100 horsepower, engines of the 1930-40's. Teardrop trailers reduce gas mileage and you don't need a truck or large SUV. Teardrops are pulled easily by a mid size family car or smaller SUV's. The Camp-Inn trailer weighs as little as 850 lb. and as little as 130 lb. tongue weight.

Although Teardrops are small, there's have more than enough room for 2-3 people. The Camp-Inn sleeping cabin holds a Queen size bed (on 500/550/560 models), and room for storing gear. The sleeping cabin is hard sided and topped without a need for set up or tear-down. The sleeping cabin can double as storage/cargo space during travel.

The kitchen area is accessible from the outside rear of the trailer. The kitchen compartment, has ample storage space for a cooler, dry-goods, portable stove, cooking and eating equipment and utensils. The Camp-Inn kitchen has 5 feet of counter top and lots of storage. The kitchen can be used with minimal setup. It even works well for a quick meal at a roadside rest area.

It comes fully loaded (mattress, linens, pots, utensils, and more), so you do a lot less packing. Rentals are just $175 for two nights―a fraction of an RV’s rental cost.

You can pick up or some companies will deliver to local parks.

Insider tip: Extras like espresso makers and solar shower fixtures are available for $5 to $10 each.

Can I tell you how much I am LOVING this idea? Makes me want to start planning road trips for summer and fall right here in the middle of winter!

Info via Tiny Camper, and Sunset, image #1 via Sunset {by Jack Journey}, additional images via Google.

Recipe: Baked Apples with Ginger

Serve these apples warm but have cold, heavy cream to pour over them at the table--or vanilla ice cream is super, too.

Core 6 large baking apples almost to the bottom, and peel halfway down. Mix 1 cup chopped candied or preserved ginger with 1 cup chopped filberts or almonds. Fill cavities with this mixture; put in a baking dish.

Combine 1 cup water, 1 cup sugar, and a 6-ounce glass of currant jelly, and pour into the dish. Bake at 350 degrees for 45 minutes, basting occasionally with the syrup in the pan. Sprinkle the apples with granulated sugar and put under the broiler until brown.

Makes 6 servings.

Recipe from ~ Adventures in Food published by Sunset Magazine © 1964.

Recipe: Rustic Spring Veggies Stew

Yield: Makes 8 servings

Ingredients

* 1/3 cup lemon juice
* 8 artichokes (6 oz. each; see notes)
* 2 onions (6 oz. each)
* 2 heads fresh fennel (1 1/2 lb. total, untrimmed)
* 2 pounds fresh peas in pods (see notes)
* 1 head romaine lettuce (12 oz.)
* 1/4 cup olive oil
* Salt and pepper
* Freshly grated pecorino romano or parmesan cheese

Preparation

1. In a large bowl, combine lemon juice and 2 quarts cold water. Slice off top halves of artichokes and discard; break off and discard outer leaves down to tender, pale green inner ones. Trim off and discard stem ends. With a small, sharp knife, pare off dark green fibrous skin from artichoke bottoms and remaining stems. Cut artichokes in half lengthwise; scoop out and discard fuzzy centers and any thorny petals. Cut each artichoke half in half again lengthwise and drop into lemon water.

2. Peel onions; cut in half lengthwise, then slice lengthwise into 1/4-inch-thick slivers. Rinse fennel; trim off and discard stalks and root ends. Reserve a few leafy sprigs for garnish if desired. Cut heads lengthwise into about 1/4-inch-thick matchsticks. Shell peas. Rinse lettuce well and trim off and discard core; cut leaves into 3-inch lengths.

3. Drain artichokes. In a 5- to 6-quart pan over medium-high heat, frequently stir artichokes, onions, and fennel in olive oil until onions are limp, 7 to 8 minutes. Add 5 cups water and bring to a boil over high heat; cover, reduce heat, and simmer, stirring occasionally, until artichokes are tender when pierced, 12 to 18 minutes.

4. Add peas; bring mixture to a boil over high heat and cook until peas are tender when pierced, 2 to 3 minutes. Stir in lettuce and cook until barely wilted, about 30 seconds. Add salt and pepper to taste. Ladle stew into bowls and garnish with reserved fennel sprigs. Sprinkle with cheese to taste.

You can prepare it through step 3 up to 1 day ahead; cover and chill. Reheat mixture, covered, over medium heat, stirring occasionally, then continue. For a faster version, skip step 1 and replace fresh artichokes with 6 cups frozen artichoke hearts (three 8-oz. packages); after adding water in step 3, reduce cooking time to about 6 minutes. You can also replace fresh peas in pods with 2 cups frozen peas (10 oz.).

Found here.

Decorating: Halloween

via

Garden Inspiration: Patios

Do you have a patio? Don't all of these look very inviting?

Images via Sunset.

Garden Inspiration: Arbors and Trellises

Recipe: Grilled Cheese - Basic and Beyond

Basic Grilled Cheese

You can make a fantastic sandwich with just great bread, fresh butter, and your favorite cheese:

1. Butter bread slices on 1 side. Turn them over. Lay 2 cheese slices on 1 bread slice. Top with the other bread slice, buttered side up.

2. Heat a medium frying pan over medium heat. Flick a drop of water into the pan; if it sizzles and evaporates, the pan is hot enough.

3. Put sandwich, buttered side down, in pan. Let it cook 3 to 4 minutes, or until golden and crunchy underneath. Turn and let cook another 3 to 4 minutes, or until golden and crunchy.

Choose a cheese that melts well, such as cheddar, jack, Colby, Gruyere, Swiss, fontina, provolone, or brie.

But why stop there?

Grilled Pastrami, Swiss, and Sweet Onion Marmalade on Rye - HERE

Crab and Avocado Grilled Cheese on Sourdough - HERE

Grilled Cheese with Artichoke, Tomato and Black Olive - HERE

Grilled Fresh Mozzarella and Apricot on Sourdough - HERE

Tarragon Veggie Grilled Cheese on Sourdough - HERE

Okay, now I'm hungry! Off to make a grilled cheese sandwich--of any kind!

All recipes and images via Sunset.

Garden Inspiration: The garden quiz--what type are you?

1) On your birthday, would you rather …

(A) Round up the whole family for a day at the park?

(B) Throw a big party complete with a multi course meal?

(C) Schedule a date at a spa?

2) What’s your favorite sound?

(A) Children’s laughter

(B) Clinking glassware

(C) Whale calls

3) When you get home from work, you change immediately into …

(A) A pair of jeans and some sneakers

(B) A sundress and an apron

(C) A robe

4) Your favorite mid afternoon snack is …

(A) An ice cream sundae with lots of toppings

(B) Fresh mozzarella with local tomatoes, organic basil, and just a drizzle of olive oil, served to friends

(C) A cup of green tea

Which garden style are you?

If you answered mostly A, you’re playful.

If you answered mostly B, you’re social.

If you answered mostly C, you’re relaxed. {This is so me!}

Garden: Grow veggies in 2-4 square feet

For anyone that loves fresh veggies but is short on space or maybe you just doesn't want the upkeep...this might be just your ticket for a mini garden this summer.  

TOMATO
In a sunny 2-foot square bed, tuck a single plant. Prolific varieties include 'Sun Gold', a cherry type, or 'Early Girl', a medium slicer. 

+ BASIL
In a 3-foot square bed, grow three basils and a tomato plant.  Perfect for making pesto and for pairing with tomatoes and mozzarella in summer salads.

+ CHIVES & CUKES
In a 4-foot square bed, add a row of chives beyond the basil, then plant a single cucumber vine.

Discovered HERE.

Recipe: Chicken and Roast Beef Muffulettas

I LOVE sandwiches! All kinds of sandwiches. Various breads, condiments and fillings--I honestly don't have one that's a favorite (okay, BLT is rather high on my list). Classic muffulettas include layers of ham, salami, and provolone cheese but this recipe claims that the olive salad is a hallmark of the real thing. It also recommends wrapping the sandwiches tightly with plastic wrap and refrigerating to help the flavors to meld.

Yield: 12 servings

Ingredients

Olive Salad:
1/2 cup kalamata olives, pitted
1/4 cup chopped fresh basil
2 tablespoons capers, drained
2 tablespoons balsamic vinegar
2 teaspoons olive oil
1 (14-ounce) can artichoke hearts, drained and coarsely chopped
1 (7-ounce) bottle roasted red bell peppers, drained and chopped
1 garlic clove, minced

Muffuletta:
12 (1 1/2-ounce) French bread rolls
6 (1-ounce) slices Swiss cheese
12 (1-ounce) slices roasted breast of chicken
12 (1-ounce) slices deli roast beef
6 cups gourmet salad greens

Preparation
To prepare olive salad, combine first 8 ingredients in bowl of a food processor. Process 30 seconds or until finely chopped; chill.

To prepare muffuletta, cut rolls in half horizontally. Cut each cheese slice in half crosswise. Spread about 2 1/2 tablespoons olive mixture onto top half of each roll. Layer 1/2 cup greens, 1/2 cheese slice, 1 roast beef slice, and 1 chicken slice on each roll bottom; cover with top of roll. Wrap each sandwich tightly in plastic wrap. Chill up to 8 hours.

Cooking Light, March 2003 via here.

Recipe: Malaysian Noodles with Crab and Sausage (Penang char kway teow)

Yield: Serves 4

You Will Need:

• 7  ounces  wide, flat dried rice noodles
• 3  tablespoons  vegetable oil
• 2  garlic cloves, finely chopped
• 1  to 2 tbsp. sambal chili paste
• 2  Chinese sausages (lop chong), cut into 1/4-in. slices
• 6  green onions, trimmed and cut into 2-in. lengths
• 2  tablespoons  soy sauce
• 4  large eggs
• 1/2  teaspoon  freshly ground white pepper*
• 6  ounces  mung bean sprouts
• 1/2  pound  shelled, cooked Dungeness crab

How To:

1. Put noodles in a large bowl and cover with boiling water. Let sit 5 to 8 minutes, or until tender. Drain; rinse with cold water.

2. Heat a large wok over medium heat. Add oil and swirl to coat. Add garlic and cook until fragrant, 30 seconds. Stir in sambal (start with 1 tbsp.); mixture will spatter, so stand back after adding.

3. Increase heat to medium-high and add sausages. Cook, stirring occasionally, until sausages are light golden, 1 to 2 minutes. Add onions and cook, stirring, until beginning to soften but still quite crisp, 1 to 2 minutes. Add noodles and soy sauce, stirring to coat.

4. Make a well in pan. Crack in eggs (push noodles aside if they fall into the center) and cook until whites begin to set, 3 minutes. Break yolks with a spoon; scramble eggs and toss with noodles.

5. Add white pepper, 1 tbsp. water, the bean sprouts, and crab; cook, stirring, until bean sprouts are tender-crisp, 2 minutes.

Good to know:

Calories:

521 (43% from fat)

Protein:

28g

Fat:

25g (sat 5.7)

Carbohydrate:

45g

Fiber:

1.9g

Sodium:

1074mg

Cholesterol:

283mg

FOUND HERE.

Garden Inspiration: Fire and Fountain

The designers of this space organized the yard into zones that correspond to the home's interior rooms: large patios for group activities, intimate ones for relaxing. A redwood boardwalk, fringed with pink-flowered coral bells, connects a bedroom deck and breakfast nook with the main bluestone patio and dining area on the garden's opposite side.

How divine...*sigh*




FOUND HERE.

Garden Inspiration: Painted Branch

Paint a branch with vivid color to set a mood. This curvy sculpture was an Atlas cedar, painted by the garden’s owners. The designer calls it a "happy surprise that adds a punch of color to the soothing green palette." I like it, do you?

FOUND HERE.

DIY Project: Chair Revival

Turn a drab thrift-store chair into a stylish accent for any room in your home. All it takes is some paint, fabric, basic supplies, and a free weekend. To start, choose a chair with no missing screws or loose legs; it should have interesting features or frame detail.

For a slightly more ambitious project, turn two or more chairs into an eclectic set. Look for designs that have a wooden frame and an upholstered seat and unify them with the same color and fabric.

Materials and directions
Screwdriver
Sanding sponge
Tack cloth or rag
Small paint roller
2-in. paintbrush
Primer
Paint
Fabric
Chalk or pencil
Scissors
Staple gun

How To:
Step 1: Unscrew the seat from your chair frame with a screwdriver. Set seat and screws aside.

Step 2: Sand the frame. Use tack cloth or a damp rag to wipe up the dust.

Step 3: Use a small paint roller to cover frame with primer, then follow with the 2-in. paintbrush to fill in joints. Let dry at least two hours, then apply a second coat of primer. Once dry, sand and tack again to create a smooth finish before painting. Clean roller and paintbrush.

Step 4: Apply a base coat of paint with the clean roller. Smooth all surfaces with the paintbrush using long, straight strokes in one direction. Apply a second coat after the first is dry (don't sand between coats).

Step 5: While the frame dries, re-cover the seat. Pull off the old covering or apply the new fabric over it. Measure and cut a piece of fabric about 2 inches wider than the seat on all sides, first tracing an outline with chalk or a pencil. If the fabric pattern includes stripes, make sure they align with the seat shape.

Step 6: Wrap the fabric over a seat edge and secure with a staple. On the opposite edge, pull fabric taut and staple to secure. Repeat on remaining two sides, then staple all around the edges, pulling cloth tight. Stop 2 inches from corners.

Step 7: Fold the fabric at one corner into a neat finish by tucking the excess underneath and smoothing the top down. Secure with three or four staples, keeping the folds flat and even; avoid stapling over the screw holes. Repeat for each corner. Once the frame is dry, reattach seat with screws.

Info: Benjamin Moore Exotic Red matte finish 2086-10; fabric similar to pictured Lakeside Ticking Stripe available from Jo-Ann.

FOUND HERE.

Recipe: Avocado Fries

Crunchy on the outside, creamy and nutty inside, these fries are over the top. This recipe from Sunset is from Chef Troy Foshee, at George's at the Cove restaurant in La Jolla, California--he serves them with grilled steak. Gettin' hungry? Oh, yeah.

You Will Need:

Canola oil for frying

1/4 cup flour

1/4 tsp. kosher salt

2 large eggs, beaten to blend

1 1/4 cups panko (Japanese bread crumbs)

2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges.

1. Preheat oven to 200 degrees. In a medium saucepan, heat 1 1/2 in. oil until it registers 375 on a deep-fry thermometer.

2. Mix flour with 1/4 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates. Dip avocado in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.

3. Fry a quarter of avocado slices at a time until deep golden brown, 30-60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining slices. Sprinkle with salt to taste.

Avocado Tips:

Use it when it's just ripe. How to tell--squeeze it with your whole hand; it should have the same give as chilled butter. If you're mashing, scrape it out with a spoon. If you want slices or dices, score skin down the center with a paring knife and carefully pull off the peel.

Photo credit: Annabelle Breakey for Sunset.

Design Inspiration: Wall of Glass Great Room

Floor-to-ceiling windows, exposed wood beams, and modern pendant lights equal a light and airy open-concept dining room and sitting area. Yes, please!






FOUND HERE.