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I have been absorbed these last five weeks--probably just like you--in some vacation/family travel and in some household cleaning out and refurbishing. In the travels I had to chance to cook and photograph some of the "keepers" which I have been wanting to share with you. Coastal South Carolina has really good seafood. Although I don't eat tuna more than a couple of times a year--I would love to have someone tell me that my concern about the mercury content was bogus--I suspect it is not. But occasionally I just love a nicely cooked tuna dish and the one I give you below is just wonderful and easy as well.


Chilled Almond Gazpacho with Grapes (Ajo Blanco con Uvaas)
This makes a great first course soup for a dinner party. It wouldn’t quite work as a whole meal. You could serve it in small mugs or tiny bowls while your guests are standing around the kitchen, working up an appetite. I must admit that it is not to everyone’s liking. But I find it delicious, refreshing, and anything but ordinary. I think you will too.

6 ounces stale bread, crusts removed
1 cup slivered almonds
3 garlic cloves, peeled
½ cup extra virgin olive oil
5 tablespoons white wine vinegar
2 teaspoons salt or to taste
2-3 cups water, but start with 2 cups
Red or green seedless grapes, cut in half
OR
Roasted Grapes (see my August 13, 2009 blog)

1. Soak the bread in water to cover until it is softened, about 15 minutes. Squeeze the bread to remove some of the water.
2. Put the garlic in a small frying pan with a small amount of oil. Roast slowly over low or low-medium heat until they are soft and slightly browned, about 10 minutes. Be careful not to let them char.
Note: It is easiest to do this next step in two or three batches, depending on the size of your blender or food processor. A blender will give you a smoother consistency.
3. Measure the almonds, olive oil, water, vinegar, and salt. Take some of each, plus some garlic, and place them in a blender or food processor. Blend until very smooth. As you finish each batch, pour it into a bowl large enough to hold all your batches. Stir them together.
4. Add additional water until it is the soupy consistency you like. Check for seasonings and adjust as you see fit.
5. Chill. Right before serving, stir the soup, ladle into bowls and garnish with grapes.

6 servings
Adapted from Janet Mendel’s My Kitchen in Spain

Tuna Steaks with Onion Marmalade

4 center-cut tuna steaks, about 6 ounces each
2 tablespoons olive oil
2 teaspoons salt or to taste
3 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
¼ teaspoon red-pepper flakes
2 teaspoons coarsely cracked black peppercorns
2 tablespoons chopped fresh basil or fresh parsley
Onion Marmalade (see recipe below)

1. Place the tuna steaks on a flat surface and cut out the dark streak of meat, if any. Brush with olive oil on both sides and sprinkle with salt, thyme, pepper flakes, and peppercorns. Cover with plastic wrap and let stand for 15 minutes before cooking.
2. You have a choice as to cooking method: grilling, broiling, or pan searing.
3. If you are using a grill, preheat the grill and rub the rack lightly with oil. Place the fish on the grill. Cook for 3 minutes, turn, and cook for another 3 minutes. The fish should have a nice streak of pink in the middle.
OR
If you are using a broiler, preheat the broiler and place the fish on a rack about 4 inches from the heat. Cook for 3 minutes, turn, and cook for another 3 minutes. The fish should have a nice streak of pink in the middle.
OR
If you are pan frying, heat 1-2 tablespoons of oil in a pan over high heat. When it is hot, add the fish and cook for 3-4 minutes on each side. The fish should have a nice streak of pink in the middle.
Whichever method you choose, adjust cooking time to the thickness of the fish and to your taste—but try not to over cook.
4. Place each tuna steak on a warm plate, with the Onion Marmalade. Sprinkle the tuna with the chopped basil or parsley.

4 servings
Adapted from a 60-Minute Gourmet column in the Raleigh News and Observer

Onion Marmalade

4 red onions, peeled and thinly sliced
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 whole clove
¼ teaspoon Tabasco sauce
salt to taste
2 tablespoons drained capers
2 tablespoons honey

1. Heat the olive oil in a sauté pan and add the onions. Cover and cook over medium-high heat for 15 minutes, stirring occasionally. When the onions start to brown, uncover and add the vinegar, clove, Tabasco and salt to taste. Cook briefly, stirring, until the vinegar has almost evaporated.
2. Stir in the capers and honey. Cover tightly and simmer for 15 minutes more. Taste for seasonings and adjust as needed. Set aside.
3. Rewarm if necessary before serving.

6 servings
Adapted from a 60-Minute Gourmet column in the Raleigh News and Observer

You could add the following dishes to this menu and have yourself a splendid dinner party:

Roasted Potatoes
From my June 27, 2009 blog







Sautéed Spinach
From my May 31, 2010 blog







And a wonderful dessert of your choosing. Mmmmm.

Menu Plan Monday

It's that time of week again! This week's menu is going to be a little different for me because I have a lot going on this week and will be gone in the evenings a couple of nights. So here it goes.

Monday - Potato and Cheddar Soup
Tuesday - Grilled Cheese and leftover soup
Wednesday - Pampered Chef Party
Thursday - Eating out
Friday - Farfalle pasta with zucchini
Sabbath - Chili Soup Fundraiser @ church
Sunday - Baby Shower

Have a great week and happy meal planning!

This post is linked at OrgJunkie.com

When the wind "shakes", it's time for me to "bake"...

Golden Brioche with Orange Zest

I think we brought a wee bit of wind back from Switzerland.  

How lovely it was this weekend.  

I am like a wilted plant that completely comes to life when the cool weather ushers in all of the feelings of the Fall season.  I dislike humidity 

and moving to Texas I knew 

was going to be a struggle with the hot months of July and August.  

Actually, 

life was more manageable than I thought it would be ... 

all due to the lovely invention of 

air conditioning.

We relished the coolness of Switzerland the windiness of Provence. 

We wore our scarves and cuddled in our warm sweaters knowing they all might be  packed away again upon our return.  

I have to admit, 

however, 

that the weather from now, October, to next June is going to be pleasant.  

We moved into the apartment at the beginning of October last year.  When Fall arrived it never seemed to leave.  

Winter in Houston was basically 

one very long Fall.  

I remember also being amazed at the distinct change in color of Fall in Houston. Leaves on the trees turned golden yellow and beautiful hues of red leafed trees lined the centers of many of the suburban neighborhoods.

Last year at this time we were steeped with moving tasks.  We relocated from Kansas City to  Texas.  We moved into an apartment for six months to give our house time to sell in Kansas and to be able to get to know the areas of this gigantic city here.

All of our Fall decorations were stored away for the Fall and Christmas season so I have missed them dearly.  

I spent the weekend pulling out the Halloween/Fall bins, lovingly reacquainting myself with my dear possessions and welcoming them to yet 

ANOTHER 

new home.  

I never know where I am going to find spots for my decorations but eventually, 

with a few tantrum moments, 

each little treasure finds its place.

I go a little nutty in the kitchen as soon as I feel any signs of chill in the air.  

The surprise about Houston is that once the windows open, they can stay open for many months to come.  

Up went the windows this weekend.  

Out came my gingerbread candle.  

Out came my mixer for baked goods.  

Out came my blender for pureeing soups, 

and 

one after another the house turned over seasons.

I think because we have moved so many times at this point, my seasonal decorations are some form of constancy.  

All of these inanimate objects  help and support our family to make changes feel somewhat familiar.  

I know, silly I suppose,  

but I can tell the kids and my husband feel the same way. 

 Each time we move, or perhaps because they are getting older and definite traditions are being established, the seasonal changes that come out of my many bins seem to bring greater comfort and joy to us.

One of my favorite food pleasures while traveling in France was brioche.  

We had the sweet pleasure of witnessing brioche being made 

from scratch 

while staying at the house of good friends of ours 

in Valence, France.  

This family's daughter lived with us in New York during her senior year of high school on a study abroad program.  The mother of the family 

is a fabulous cook 

and she taught us how to make brioche from scratch.  

My husband, in turn, 

showed her how to make an apple pie with butter crumble topping.  It will rank up there with one of life's greatest memories!

I decided that we just had to try it.  

With the Fall winds beginning to announce themselves here in Texas, this weekend was a prime one.  The heady smell of brioche 

was intoxicating.  

I was so pleased with the fact that the dough rose...

twice, 

just like it was supposed to do.  

The second "rising" takes place over night.  I even pattered to the kitchen in the middle of the night to take a peek in the refrigerator.  

Puffy, pouffiness!

Getting life back on track after such an incredible vacation was challenging 

but 

those who play

...must pay!  

Its good to be back, 

how blessed we were with no humidity to taunt us.  

I reintroduced my favorite Fall friends into our lives after being in storage.  

I fixed a hot vegetable and chicken soup 

with toasted olive bread.

 Happy Fall to All!!

Golden Brioche

(adapted from Epicurious.com)

Ingredients:

1/3 cup warm water (105°F to 115°F)

1/3 cup warm milk (105°F to 115°F)

2 envelopes dry yeast

3 3/4 cups all purpose flour

2 teaspoons salt

3 large eggs

1/4 cup sugar

1 1/2 cups (3 sticks) unsalted butter, each stick cut into 4 pieces, room temperature

1 egg, beaten to blend with 1 tablespoon water (for glaze)

print a shopping list for this recipe

Preparation:

Place 1/3 cup warm water, warm milk, and yeast in bowl of standing heavy-duty mixer; stir until yeast dissolves. Fit mixer with dough hook. Add flour and salt to bowl; mix on low speed just until flour is moistened, about 10 seconds. Scrape sides and bottom of bowl. Beat in 3 eggs on low speed, then add sugar. Increase speed to medium and beat until dough comes together, about 3 minutes. Reduce speed to low. Add butter, 1 piece at a time, beating until each piece is almost incorporated before adding next (dough will be soft and batter-like). Increase speed to medium-high and beat until dough pulls away from sides of bowl, about 7 minutes.

Cover bowl with plastic wrap. Let dough rise at room temperature until almost doubled in volume, about 1 hour. Lift up dough around edges and allow dough to fall and deflate in bowl. Cover bowl with plastic and chill until dough stops rising, lifting up dough around edges and allowing dough to fall and deflate in bowl every 30 minutes, about 2 hours total. Cover bowl with plastic; chill dough overnight.

Butter and flour three 7 1/2x3 1/2x2-inch loaf pans. Divide dough into 3 equal pieces. Cut each dough piece into 4 equal pieces. Roll each into 3 1/2-inch-long log, forming 12 logs total. Arrange 4 logs crosswise in bottom of each prepared loaf pan. Place loaf pans on baking sheet. Cover pans with waxed paper. Let loaves rise at room temperature until dough almost fills pans, about 2 hours.

Preheat oven to 400°F. Gently brush top of loaves with egg glaze. Bake until loaves are golden brown and sound hollow when tapped, about 30 minutes. Cool in pans on racks 15 minutes. Turn loaves out onto racks; cool at least 1 hour. (Can be made ahead. Cool completely. Wrap loaves in foil; place in resealable plastic bags and store at room temperature 1 day or freeze up to 1 month. Rewarm room-temperature or thawed loaves wrapped in foil in 350°F oven about 15 minutes, if desired.)

On Sunday Morning...

After a week of hard work, today I woke up early again... yes, on sunday morning, because I was helping my friend Rocío Ponce in a photoshoot that we had to do for a model book. Laia, Ilang, Arashi, Rocío and I worked together during all day with the model, Mireia... it was really great, we had lots of fun and I think that the result was really good...

(more about this here!)

As you can see, the place was really charming, like an enchanted forest... but we moved to other places too... here you've got a couple of pictures of what you'll see soon...

And today I was wearing my new dress from Zara, with my Tommy Hilgfiger clogs... do you like it?

And how was your weekend? I hope it was cool!!
Next weekend it's Esther's birthday... and it's gonna be great!!

Pumpkin Bread

I was frantic. I couldn't find my favorite pumpkin bread recipe and I had promised my knitting group I would be making seasonal treats. It's finally October, which is the season of trench coats, knee high boots, and pumpkin recipes.

About ten years ago, I procured a pumpkin bread recipe from a co-worker. It was made with brown sugar, cinnamon, and chocolate chips. It was almost cake like in consistency. It was a favorite recipe that I turned to every fall. It made two loaves so I doled out pumpkin bread to all my friends and co-workers. I didn't think anyone could beat that pumpkin bread.

Then about three years ago, when I worked at a different job in a different city and state, I ran across another pumpkin bread recipe at work. It only took moments with this new bread for me to abandon my old recipe and commit myself to the new one. Unlike its rival, this pumpkin bread was made with white sugar, four different spices, and not an ounce of chocolate. But it was delicious.

So the following year, I held a bake off. A pumpkin bread head-to-head. I insisted that my co-workers try both breads and vote. And despite the lure of chocolate in the first bread, only one person voted for it. Everyone else preferred the second, spiced up version.

The recipe is on a folded piece of paper. It is a photocopy of a photocopy from some unknown cookbook. It is oddly named "Lydia's Pumpkin Bread" and has another woman's name (not Lydia) at the bottom. The instructions are vague and brief, and I always leave out the raisins and nuts. It turns out wonderful every time.



So that's why last night and again this morning I frantically searched through my recipe clippings until I finally found it. There was no alternative and no electronic version. And that's why I had to record it here, so I never have to frantically search for it again.


Lydia's Pumpkin Bread
Yield: 1 loaf

Ingredients:
1 1/2 cups sugar
1/2 vegetable oil
2 eggs
1 cup pumpkin (about 1/2 can)
1 3/4 cups flour
1/4 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp allspice
1/3 cup water
raisin or nuts (optional)

Preheat oven to 350 degrees. Mix the first four ingredients in order in a large bowl. Sift remaining dry ingredients (flour through spices) in a separate bowl. Add flour mixture slowly to wet ingredients, alternating with water, and mixing after each addition. Spray a loaf pan with cooking spray. Pour batter into loaf pan. Bake at 350 degrees for 1 hour. Test with knife in center of loaf. If knife comes out dry, bread is done.