Playdates and Japancakes

By Steph Farrar

Oh so long ago, before weddings and babies, adulting and anxiety, I traveled to Osaka and Tokyo with Sam and his former band (please get back together) Phantom Planet. We ate our way around these massive cities in between their gigs and Harajuku shopping, blindfolded when tasting raw horse meat (to my and Sam's surprise), robata chicken gizzard, liver and heart - and the rest of this damaged animal, Ippudo ramen, crisp beer, and many other weird and wild dishes. 

The next afternoon, after jet-lagged Sam and I decided to dye our hair in a fancy Japanese Salon (where they had NO idea how to work with Caucasian hair) we met the rest of the guys at a pancake house, a chain actually. But to us, this spot was wholly progressive. 

Making a batter with a few simple ingredients.

We used to travel more; correction, I used to travel more. So when a memory from a decade back presents vividly like yesterday's sunset, something about it must've made it stick. It wasn't the egg in the batter, but something else ... it was just THAT GOOD.

I've always been an adventurous eater, even as a chap. I recall the first time I actually enjoyed avocado. I remember loving steamed cabbage, covered in butter and s+p, tossing cubed sweet potato back like popcorn. This doesn't seem that "adventurous" until you have your own 8-year-old who's the pickiest, most bland eater of all time. All the sudden a quesadilla would be a win for this mom. 

As my hair slowly recovered from the intense dye, a cabbage pancake sounded like a reprieve. Something crisp and unique for our American palettes. Shit, just something different from sushi, bonito flakes and ramen. 

I'm one of those ladies who always grabs last minute food magazines at the check-out stand at Gelson's. Bon Appetit, Food & Wine, Cooking Light, Real Simple...  you name it. Last month, Real Simple killed it. I pulled two pages and immediately started testing recipes for a few catering gigs. This gremolata below went so well over sea bass filets soaked in the fennel and farro, served over slow roasted tomatoes. Now, the japancake is a new staple in our house since making it for the first time in years. And the sauce is a forever larder stock. 

Just like the Japanese pancake house, adorned with dozens of topping options, the most important ingredient in the recipe is the sauce. Sriracha, mayo, ketchup, tamari (or soy, coconut aminos), Worcestershire. Die. Oh and scallions, which are really just an excuse to add green. 

Mix the cabbage, carrots, eggs, ginger, flour and s+p. Let it sit.

Between professional days, parent / teacher conferences, holidays and WTF days off for no reason, Vesper has had a LOT of playdates lately. Incidentally, the playdate is sort of a vacation for me. They play with each other, require snacks near constantly, but for the most part, they leave me alone. It's magic. I get to cook and play in the kitchen, shove food in their mouths as they scoot by, and carve out the time I need to be creative. 

I've been cooking so much for other people lately, for parties and vacations, small dinner or lunch gatherings. For someone who's always been the social butterfly in almost any setting, I'm reveling in the peace of stepping away from it all and focusing. Intent on feeding those I love and admire, winning their praises, sleeping with compliments. What a joy to provide. A joy beyond.

Feed your loved ones Japancakes. They will keep coming back for more. Just remind them to take beano before bed. Cause you know, toots. 

Japancakes  (Okonomiyaki)

adapted from Real Simple

Ingredients:

• 3 scallions

• 4 cups shredded green cabbage (from ½ small head)

• ¾ cup all-purpose flour (or almond flour for GF)

• ½ teaspoon grated fresh ginger

• 4 large eggs, lightly beaten

• 2 tablespoons tamari, divided

• 2 tablespoons canola oil

• ¼ cup mayonnaise

• 1 teaspoon sriracha

• ¼ cup ketchup

• 1 tablespoon Worcestershire sauce

Directions:

1. Slice scallions, separating white and green parts. Stir together cabbage, sliced white scallion, flour, ginger, eggs, and 1 tablespoon tamari in a large bowl until well combined.

2. Heat oil in a large nonstick skillet over medium. Add cabbage mixture; press to flatten and cover bottom of pan. Cover and cook until bottom is golden, about 8 minutes. Carefully flip pancake; cook, uncovered, until bottom is golden, about 5 minutes. Transfer to a serving platter.

3. Mix mayonnaise, sriracha, and 2 teaspoons water in a small bowl. Add ketchup, Worcestershire, and remaining 1 tablespoon tamari. Drizzle sauce over pancake and sprinkle with sliced green scallion.

Makes one large pancake or about 6 small ones. 

You can make this thing BIG or ...

A little smaller so friends can use their hands

Chicken Milanese

By Steph Farrar

If someone held a gun to my head and made me choose one dish to eat for the rest of my life, this is it. Chicken Milanese, breaded chicken, schnitzel, chicken nuggets, whatever you wanna call it. This is it. 

I add lemon zest, parmesan, and usually fresh herbs to my breadcrumbs.

Over the past several months, I've started a part-time organizing business, called Stay Focused Organizing. After an initial email blast to all of my friends and family, I've been able to secure several amazing jobs, helping organize not only their kitchens, closets, offices, and clutter-zones, but also assist in making space in their lives (and mind / soul) for growth in the areas that really matter. Initially, I thought to myself, after years of being a personal assistant, "yeah, I'm really good at getting people's shit together." But I really didn't expect that helping someone else get rid of stuff they don't need, stuff that gets in the way of everything, would help me begin to define my purpose.

Don't get me wrong, this is hard work. I'm pretty sure my back is out, my wrist has developed tendonitis or arthritis, and I know the Goodwill donation guy by first name. He's really sweet. 

But, it's extremely worth it. All kinds of worth it. In fact, it's so worth it, I wanna keep doing it as long as my body can still manage. Still not sure why I didn't start this business three years ago when I was actively looking for work and became employed by Satan incarnate. Ah well... we live, we learn. 

Love those super bright orange yolks. They're like glue for the panko.

During the second day of a week long job for one of my first clients, while organizing her kitchen, fridge and pantry, she asked me about some of my recipes and if she could learn a few from me. So in addition to organizing, I've found the dream... purge, organize, clean, teach, and enjoy the fruits of our labor over a plate of delicious food... that's my kind of day. We surprised my client's lovely husband with a "schnitzel" like his grandmother used to serve as a real treat. We won all the things that day. 

This is one of those recipes that you'll use for the rest of your life, and not just with chicken. "Breading" is a simple process that you can implement with other proteins like pork and veal, soft boiled eggs, and various vegetables. A lightly breaded zucchini bite with an aioli dip might blow your head off. So once you get this simple technique down, you can use it however you want. Just make sure everything is laid out from the beginning so your cook time is perfect for serving a hot plate of food.

Chicken Milanese with arugula parmesan salad

Ingredients:

• 2-3 tbsp or a big glug of olive oil

• 1.5 lbs boneless skinless chicken breasts

• 1 cup all purpose or whole wheat flour (or sprouted whole wheat flour)

• Salt and freshly ground pepper - I combine in one bowl

• 3 eggs, beaten

• 1.5 / 2 cups breadcrumbs, panko, or sprouted grain bread, toasted and pulsed

• 1/4 cup grated parmesan

• Zest of one lemon

• 2 tbsp chopped herbs, like basil, thyme, oregano, parsley

• 2 cups wild arugula

• Shaved parmesan

• Extra virgin olive oil

• Juice of half a lemon

• Salt and pepper, to taste

Directions:

Rinse chicken and pat dry. Place the chicken between two pieces of parchment paper and either beat with a mallet or roll flat with a rolling pin. You can also place the chicken in a plastic bag and beat it with a hammer. Whatever you have on hand! The thinner, the better. If you prefer your chicken thick, skip this step and add three minutes to your cook time. Place chicken on a large platter and season both sides generously with salt and pepper.

Lay out three shallow bowls. Fill one with flour, one with egg wash, one with breadcrumbs. Add the grated parmesan, herbs, and lemon zest to breadcrumbs. 

Heat oil in a saute pan or heavy bottomed pot.

One chicken breast at a time, dredge in flour first on both sides, egg wash, then breadcrumbs on both sides. You can place the breaded chicken on parchment paper at this stage, top with a second piece of parchment and press the breadcrumbs into the chicken by rolling a rolling pin over the covered chicken. But you can also skip this step. 

One to two pieces at a time, add the chicken to the pot. Cook on first side for three minutes. Flip and cook for an additional three minutes. Flip one more time and cook for 30 seconds. 

Place on a cookie sheet and let it rest. Continue with remaining chicken. 

In a bowl, add arugula. In another bowl combine 1/4 cup olive oil, lemon juice, salt and pepper. Whisk until emulsified. Line the bowl of the arugula with a bit of the dressing and gently toss with your hands. Arugula is very delicate. 

Plate chicken, top with arugula salad and shaved parmesan. Maybe give it a little salt and pepper pop for additional flavor. Enjoy!

If you're interested in any organizing work in your home or office, please leave a comment and I'll respond with a list of services and price listing! Or go to stayfocusedorganizing.com! 

Now pig out. 

xo

Dutch Baby

By Steph Farrar

I'm always looking for ways to get protein into my kids bodies. My daughter decided to veto eggs from her morning routine recently, so besides turkey sausage and yogurt, it's been a struggle. Enter Dutch Baby. 4 eggs, milk or cream, flour. Done. 

Not long ago, one perfect Saturday morning, Vesper woke up before anyone (which is rare),  came into our room to let us know she would make her own breakfast, get Flynn up and feed him, put on some cartoons and let us stay in bed. Needless to say, this was the best morning of my and Sam's parenting life to date. We stayed in bed until 9 am, with the low hum of a golf tournament on the tube and the sweet sounds of two kids enjoying Paw Patrol and pancakes. This is the dream. 

Of course it didn't last long but it was an epic display of independence and compassion, even love. I think Sam and I are still embracing this kind gesture from Vesper. 

So Sunday morning, I had to make their favorite, a breakfast they crave and love, appreciate and devour. A Dutch baby. A pancake with protein and berries and all that's good in the world. 

Speaking of all that's good in the world...

V and I recently made a video, cooking this Dutch pancake and it went off without a hitch. The popover slid right out of the cast iron pan like never before, V made some adorable comments about adding "love" to the recipe, and we had an afternoon sweet treat together. 

You can enjoy a Dutch Baby for breakfast and dessert. When you add powdered sugar, berries and syrup, anything tastes good. Also, you can make a popover like this in muffin tins, as my Mum-in-law does, cooked for less time, about 15 minutes. We serve the "Yorkshire Pudding" with a Sunday Roast, gravy, cauliflower and cheese, roasted and mashed potatoes, and roasted root veggies. It's like Christmas dinner every time she makes it.

Now I'm hungry. 

Enjoy on a Sunday. Put some bacon in the oven on parchment paper at the same time. Cook for about 20-25 minutes and everything will be ready at the same time!

Dutch Baby

Ingredients:

• 4 eggs

• 2/3 cup flour

• 2/3 cup milk or cream

• 1 tbsp butter

• lemon wedges

• maple syrup

• powder sugar

Directions:

Heat your oven to 425 degrees.

In a blender, pulse eggs, flour and milk or cream for about 10 seconds.

Melt butter in a cast iron skillet and remove from heat. Add your batter to the pan and place in the oven for 25 minutes. Don't open the oven!

Remove from oven and top with a squeeze of lemon, powdered sugar and syrup. I always serve with fresh berries. 

Noodles and a Marathon

By Steph Farrar

(Marathon length post, so SPOILER)

It all started Alumni Weekend, last October 2015, 20 years after high school. I stayed with one of my oldest and dearest friends on Lookout Mountain, TN, where I was raised well, even after all the middle-of-the-night sneak outs and kissing boys, smoking cigarettes unwell. I drove into town from Atlanta with another high-school sister, my senior roommate, the only year I boarded away from home. When driving North to Chattanooga, you round a corner directly under Missionary Ridge and just beyond the bend, a great looming, vast city, bordered by mountains, hills, and ridges announces itself to you.

And when we came upon that reveal, we hurrayed. It was actually quite comforting that we were happy to be back. Nearing the end of our thirties, it's basically an even playing ground now. We're almost (if not) mid-life, searching for answers, for purpose and meaning. And it's just now getting a little easier to accept that I'm not 25 anymore.

But it still hurts.

However, not quite as much as a half-marathon. So I have Kathleen of Lookout Mtn. to blame for the pain. As well as the achievement. After our athletic years in high school, both runners, and after the reunion, she signed me up for the Vancouver Seawheeze half-marathon in August of 2016.

Signing your friend up for a half marathon is kind of like giving someone a fish for their birthday. Like, ugh... I have to deal with this now. I have to train, book a ticket and inevitably run 13.1 miles?  But damn if it didn't pay off (not that a fish really pays off; it's a pain in the ass actually.) But finishing 22k? That's some will power, Jedi mind shit. And I'll never regret a single step.

Bucket List

I don't care if you worked out today. One of my favorite lines is, "I don't want to hear about your workout unless you fell on the treadmill and broke your face." But I'm sorry to report I am here to brag. One bucket list item checked off, completing a half-marathon before 40. Because I'm an idiot. And I like any kind of adrenaline rush, like a runner's high. Ask me about bungee-jumping off a freestanding gondola in Interlocken over turf, or paragliding off a low Lake Tahoe ravine. Good move dummy.

So...this is our Before.

The Starting Line is nearing and the pressure and excitement is everywhere. It's infectious. There is no way I'm not gonna finish this race.

I love the marooned lady in the forefront, hands on her friends shoulders. A lovely, human moment.

I can say one thing about Vancouver.

Canada.

God I love Canada. It's so clean. Calm. Generous. Warm. Even though it's usually freezing. They're all just SO NICE.

If you're going to run 22 kilometers on a Saturday morning, it might as well be somewhere breathtakingly beautiful. It's difficult to shoot good photos while jogging, but I tried. I met Vancouver downtown at the impending Starting Line. I greeted this city one mile at a time; throughout the riverwalk, over and back along an extra long bridge with elevation on both ends, mermaids, surf sirens, a guy manning one of those water hover suits holding a sign of encouragement, pumper-uppers on stationary bikes, inching us 1k closer, a sign which read "Ryan Gosling is waiting with a puppy and a beer in 5K. You can do it!" and most importantly, a GREAT playlist.

There are some people who crave camera time. And some who'd prefer to remain behind, masked, private. (I tend to shift but in this case...) you would have to pay me to dress up like a mermaid, paddle board on a melted glacier in a Grecian robe, or sky rocket in a hover-water IronMan suit... with the goal of encouraging half-marathoners to finish strong. I would just rather run the marathon.

I must admit, their presence was passionate; the demonstration of art as a means to support and encourage was invigorating. And I believe I finished because of that support. My legs were little fried chickens.

But the end was near.

I took pictures of two meals from my time in Vancouver. After 13.1 miles of running, we walked four miles around the city, landing at The Noodle Bar, chowing on the BEST spicy Kung Pao Chicken and reminiscing how brave and successful we were. It's not even noon and we already made 30k Steps. So we ate whatever we wanted. And had Oysters, Beef Carpaccio and (I had a) Cabernet from Miku for dinner.

It looked like this:

then this...

then this...

then these amazing kung pao noodles and a cold beer:

Kung Pao Vancouver

then dinner at Miku... after a four mile site-seeing journey.

In my life, I've had some very proud moments... times when I've surprised myself with some level of success. Winning our Region Pentathlon as a junior, summiting Mt. Shasta summer before my senior year, shaking David Letterman's hand after performing with Weezer, Marrying the love of my life, birthing two watermelons, finishing a Whole30... and completing a half marathon.

Celebrating these moments, these successes has been paramount. I want to run the Malibu half marathon in November so I can power shove a huge bowl of carbonara into my mouth, from the local Italian eatery Tra Di Noi. Sign me up.

And keep these moments coming.

Kung Pao Chicken

stolen 1000%  from Feasting at Home

Ingredients:

• 1 lb chicken (or sub roasted cauliflower, see notes below)

• ½ tsp salt

• ½ tsp sugar

• 1 ½ tbsp corn starch

• 1-3 tbsp peanut oil or vegetable oil for frying - optional, see notes.

• 1 red bell pepper - or handful dry red Chinese chilies (see notes)

Kung Pao Sauce:

• 1 ½ tsp chopped ginger

• 1 ½ tbsp chopped garlic

• 2 tbsp water

• 2 tsp fish sauce

• 1 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tbsp vinegar (black vinegar if you have it, or use rice or white)

• 1 tbsp sugar

• 1 tbsp garlic chili paste (Sambal chili paste)

Garnish: roasted peanuts, green onion (sliced at a diagonal), lime, raw bean sprouts

Cooked noodles (2-3 servings), rice noodle or rice

Directions:

If making noodles or rice, get them cooking.

Cut chicken into ¾ inch cubes and place in a bowl. Add the salt, pepper, sugar and cornstarch to the chicken and toss.

(Alternately -- if using cauliflower, roast cauliflower florets in a 450 F oven for 25-30 minutes, with olive oil, salt and pepper)

Chop ginger, garlic and thinly slice red bell pepper into thin strips.

Measure all the condiments and place in a small bowl (water, soy, fish sauce, oyster, vinegar, sugar and garlic chili paste) and give a quick stir.

Heat oil in a wok over medium high heat, and when its hot, brown the chicken, turning, tossing and cooking through about 5 minutes.

Turn heat off and place crispy chicken on a plate lined with paper towels, blot.

Wipe out wok, add 1 tablespoon oil and heat over medium heat.

Add the red bell pepper and sear over medium heat until tender and just slightly charred in places, about 3-4 minutes. Make a well in the center of the bell peppers, add the ginger and garlic and sear (keeping them in the center), cooking and stirring 2 minutes until they are fragrant and golden. You may need to add a few more drops of oil.

Add the small bowl of mixed sauces to the wok and bring to a simmer, lower heat, then place the cooked chicken (or roasted cauliflower) back into the sauce and toss well, coating it and heating it back up. Serve over rice, noodles, or add the cooked noodles directly into the wok and sear them for a minute or two. Serve immediately.

Garnish with roasted peanuts, sliced scallions, lime and raw bean sprouts.

Notes:

If subbing with crispy tofu, prepare it in the same way as the chicken, blot, cut into small cubes, coat with salt, pepper, sugar and cornstarch (you may want to use a little more cornstarch) , and fry in the wok until crispy. Then set aside. (Alternatively, you could use "baked tofu" and not fry it, adding it at the end into to the sauce.)

*For a lighter version, use roasted cauliflower instead of chicken and add it to the wok with the sauce (at the very end). You, of course, can also add other cooked veggies, tossing with the flavorful sauce. You can sub another sweetener for the sugar, like agave, maple or honey, but flavors won't be balanced if you leave it out altogether.

*If you use the whole head of cauliflower, you may want to increase the Kung Pao sauce by half so make 1 ½ times the recipe). 

*Traditional Kung Pao also includes a handful of red, dried Chinese chilies (Thai red chilies are too spicy) . I usually toss these in at the end with the garlic and ginger, but in this recipe you don't really don't need to because of the chili garlic paste. If you do choose to use the dried chilies, add them in right after the the ginger and garlic, and decrease the garlic chili sauce in the recipe.

img_9656

Roasted Beets with Burrata and Blood Orange Vinaigrette

By Sierra French Myerson

You know how hearing a certain song can transport you back in time?  Instantly, you’re in the 7th grade, or on a family vacation, or having you’re first kiss all over again.  We produce our own life’s soundtracks through our experiences. Food has that same power of time travel for me.  A particular taste, smell, or texture can immediately conjure a memory and send me somewhere else.  The pop of a warm, freshly picked cherry tomato and I’m 5 years old in the backyard with my mom and our vegetable garden.  The smell of freshly caught grilled fish happily delivers me to Spain in the summer I travelled there after 9th grade.  The tender chew of octopus summons the first time I had sushi (other than a cucumber roll) with my dad.

Save the greens to saute later

Beets play a funny role in my food-memory bank.  I grew up in “the healthy house”.  There were no pizza-bagels for me at snack-time.  A bowl of frozen organic fruit was the after-school treat at my house.  We had the best back yard in town, and everyone still wanted to have play-dates at Caroline’s or Ali’s.  It didn’t matter that one’s mom was strict or that the other’s brothers would rough-house us, they had epic junk food pantries.

The supporting players

My mom was clearly ahead of her time in the food shopping department (and in other of life’s departments, as well), and it ultimately, thankfully, rubbed off on me.  We shopped at the only two health food stores in L.A. back then.  Now, there is one on every other block.  Organic was a no-brainer to her before it was really accessible.  Now, organic shaming seems to be common practice among new parents.  If only I could time warp young Caroline and Ali to my house for a play-date in 2016, they would be jealous of my pantry and all of it’s healthy and en vogue snacks.  Sesame crackers.  Check.  Veggie chips.  Yep.  Almond butter.  Second shelf.

Perfectly in season

So, needless to say, beets were around while I was growing up.  And, their earthy flavor instantaneously takes me back to being 4 years old at The Source restaurant on Sunset Boulevard.  At the time, The Source was probably the only organic vegetarian restaurant in town.  So, naturally, it was pretty much the only restaurant at which we ate out.  I can vividly remember sitting in a booster seat eating tofu and sipping on freshly squeezed watermelon juice (my version of candy).   My mom would always order an enormous salad and feed me some of her veggies.  But, the raw julienned beets really stuck to my taste buds.  They tasted like sweet dirt, and I enjoyed it.

Let cool and then the skins will just slip off

It was during one of these dinners at The Source, while I nibbled beets and gulped down my watermelon juice, that my mom went into labor with my sister.  The excitement of the actual arrival of my new sibling was beyond thrilling.  I can recall it like it was yesterday.  Therefore, delightedly, beets always blast me with a quick burst of joy, as I remember getting to finally meet my new forever friend and sister.

*Side note:  Thank goodness I wasn’t eating a gross processed soggy bagel-pizza when one of the greatest moments of my life occurred.

Slice and toss in the vinaigrette

Roasted Beets with Burrata and Blood Orange Vinaigrette

What you’ll need:

• 1 bunch of beets (about 5), well scrubbed (the smaller beets are sweeter)

• 1 blood orange, juiced

• 1-2 tbsp

• red wine vinegar

• 6-8 basil leaves, torn

• 1/4 cup of olive oil

• 1-2 balls of fresh burrata

• Sea salt, to taste

• Freshly ground pepper, to taste

Directions:

Preheat oven to 425 degrees.  Wrap 2-3 beets, depending on size, in foil.  Place on a baking sheet.  Roast beets for 45 mins to 1 hours, until they are soft to the touch.  Cool beets in foil packets until they are cool to the touch, and peel off the skins.

While the beets are roasting, make the vinaigrette.  In a small bowl, whisk together the blood orange juice, red wine vinegar, and olive oil.  Season with salt and pepper.

Quarter the beets, or cut in eighths, depending on size.  Toss beets in the vinaigrette.  Let them marinate until you are ready to plate and serve.  They’ll just continue to soak up the dressing, so no rush.

Center the burrata on your platter.  Spoon the beets around it.  Drizzle olive oil over the burrata.  Sprinkle basil over the dish.  Finish with a pinch of sea salt.

Simple and delicious

White Bean and Ham Soup

By Steph Farrar

What a perfectly dark and rainy day here in Los Angeles. Perfect for my moodiness, my anxiety to accomplish much in the New Year, and for the bowl of warmth sitting in front of me.

So first of all, Happy New Year! I truly hope anyone reading this enjoyed a happy and healthy 2015. It came, it went, and now it's time to move forward. The first work week of the year seems to be dragging, along the three-foot-deep flooding stream down Laurel Canyon near our home. Dragging toward lofty yet attainable goals, a restructure of commitments and desires.

What is it about a new year that gets everyone up and running a few days a week? What is it other than just, in this year's case, a Thursday come Friday? Even Oprah, the Oprah, is finally joining the Weight Watchers team (granted she also bought 10% of the company) with her tag "if not now, when?"

And I kind of love it.

Heavenly leftovers

More easily said than done, but to me, we should always feel pushed toward greatness, toward our goals, our dreams. I know it sounds stereotypical (even hokey), but when did I somehow forget to listen to the dreams I have at night, or truly acknowledge the ambitions and wonderment of ideas that come to me regularly? Maybe it was having kids, or listening to other people's opinions before my own, or even a complete fear of success. Of course now, all that matters is this very day. I can worry about tomorrow, tomorrow.

Prettiest Parsley

Don't get me wrong, I'm a planner. All I do is plan. Plan the family schedule with school and playdates and classes, plan parties, plan what to feed four people at least five times a week, plan our social life, plan our vacations (if we can ever take one), plan how to get my career up and running again.

Plan. Plan. Plan.

I remember in my early twenties all I had to worry about was me and my dog, and getting to work on time. And that was enough. And it was great. I was broke but happy. I was happy but very curious. I was curious but afraid. Afraid, but not too scared to try.

Mirepoix

So dammit, 2016 is the year of pretending I'm still that 22-year-old, who thought she would be Taylor Swift by now. Of course, at this point, I'd much rather be Sia. Or more suitable, Nigella Lawson. So that's my plan.

What's your plan? Float down Laurel Canyon or run up Runyon Canyon?

A collection of beauty

I've been thinking on this post since New Year's day. And like some of you, I'm swearing off bad food and drink, welcoming health and wealth into my circle of energy... committed to it. I must gloat, last night I have never slept better. Maybe that's because after watching episodes 5-7 of the insanely riveting Making a Murderer, I'm feelingblessed to not be Steven Avery.

But that's besides an enormous point.

But seriously, I won't go pointing fingers on how you should embrace your new year. Just sharing my personal goals. And feeling damn lucky with what I do have, not focused on what I don't. Sure, I'm not on a yacht floating in the French West Indies, but I'm not under a cardboard box either.

White Bean and Ham Soup

adapted from Simply Recipes

Ingredients:

• 1 lb of white beans—Cannellini or Great Northern—about 2 cups

• 2-3 (I used 2 1/2) quarts of water

• 2-3 lbs of smoked ham hocks or shanks

• 2 teaspoons Herbes de Provence - or a nice dash each of dried oregano, parsley, marjoram, thyme, rosemary, and sage

• 1 Tbsp olive oil

• 1 cup of diced onions

• 1 cup chopped celery

• 1 cup chopped carrots

• 2-3 cloves garlic, minced

• Tabasco sauce

• Freshly ground pepper

• Fresh Italian parsley

Directions:

I like to quick soak dried beans if I haven't soaked them overnight. After picking through and rinsing the beans, fill a pot large enough to hold the beans and cover with water. Bring to a boil. Boil for 2 minutes, then remove from heat, cover for about 1 hour. Drain the beans.

Make the ham broth while the beans are soaking. Put the ham shanks or hocks in a separate large pot and cover them with 2 quarts of water (I actually added 2 1/2 quarts of water or 10 cups). Add the Herbes de Provence or other herb mixture. Heat on high until the water comes to a simmer, then lower the heat, partially cover and maintain the simmer for about an hour.

Heat olive oil in a small sauté pan on medium high heat. Add the chopped onions and cook until translucent, about 5 to 6 minutes. Add the minced garlic and cook a minute more. I actually add the carrots and celery in this step as well, and cook all four ingredients together, but you can choose to add the carrots and celery to the broth along with the beans.

Once the ham shanks or hocks have been simmering for an hour, add the drained soaked beans, the onions, garlic, celery and carrots. Cook for another 40 minutes or so, uncovered, until the vegetables are soft and the ham meat easily pulls away from the bone. Remove the ham bones from the soup and pull off any meat and return it to the soup. Discard the bones.

In this case, I actually had tons of extra ham on the bone before making the broth, so I removed it first and chopped into small cubes. I then added that chopped ham when I added the beans and vegetables. Your call... but my version turned out perfectly.

Add several drops of Tabasco. Add pepper to taste. This soup never needs salt!

Serve with a nice large pinch of chopped fresh parsley.

Get up, get ready, and go!

Skip the Mashed, go with Scalloped

By Steph Farrar

You might be thinking, well this is a little late. Wasn't Thanksgiving last week? Why didn't I know about this recipe like 10 days ago? That way I could've skipped mashing all those damn potatoes. Don't fret. I'm cooking Christmas dinner for our entire family this year, and this scalloped potato dish will reign. I still have three weeks to plan the menu, but there is no way I'd leave this recipe out.

My herbs of choice

For as long as I've lived in Los Angeles, my outrageously talented and gorgeous girlfriends have gotten together for an annual potluck Holiday party and gift exchange. Two years ago I brought this dish which was literally destroyed within minutes of counter touch-down. It is not light; it is not vegan; it is not anything other than savory perfection. And I challenge you to either complement your mashed potatoes with this recipe, or completely substitute.

Cut before thinly sliced

This year, I am hosting the gal party at our new(ish) house for Sunday brunch. It's a first; in lieu of a debaucherous, wine guzzling white elephant evening, we'll be taking down mimosas and lining up at an over-the-top Bloody Mary bar, while indulging in Joan's on Third ham and dauphinoise ficeles. My kids will be at their grandparents house for the afternoon, and I will be toasty by 3 pm. Let's get into the Holiday spirit as a team, guys.

This potato casserole always reminds me of my girlfriends and the comical memory of them stuffing their faces around a glorious Christmas tree at Meghan's then new house. I hope this memory stays with me forever and reminds me of a time when everything felt right in my world. One of those excellent, and thankfully not rare, moments where it's all good.

I'm in denial it's already December. Still trying to backtrack to the distant memory of Thanksgiving, and birthdays, and babies born, and date nights without early mornings to follow. Still trying to hold on to the past and all it brings to the present table. Still looking ahead at things to come and people to meet and grow with, new memories to make. All while staring at my wrinkling, dry hands typing at a vacant coffee shop, getting older with each sip of my cappuccino.

This is how we do

I never announced this year what I'm thankful for around our hectic Thanksgiving table. As you might expect, second to family, I am insanely grateful for my girlfriends. For how they enrich my life, and more importantly, how each of us is making a difference in the world. Making and taking steps to help our daughters and sons (and ourselves) grow up in a time and place where they completely and totally have a voice. A world where we are teaching them to look up (from their phones), pay attention, and speak up. A world that will one day, hopefully, not be quite so scary.

I do what I do for one reason. To gather around a table and share a meal with people I love and respect is truly all I need to feel fulfilled, joyful, and content.

Let's take care of each other. And gather.

Herb Scalloped Potatoes

100% stolen from Epicurious

Ingredients:

• 1 1/2 pounds medium Yukon Gold potatoes

• 1 1/2 pounds medium red-skinned sweet potatoes

• 2 cups heavy whipping cream

• 1/4 cup (1/2 stick) butter, or just use the whole damn thing

• 2-3 garlic cloves, minced

• 1 tbsp minced fresh Italian parsley

• 1 tbsp minced fresh rosemary

• 1 tbsp minced fresh sage

• 1 tbsp minced fresh thyme

• 1 1/2 tsp fine sea salt

• 3/4 tsp freshly ground black pepper

• 1 1/4 cups (packed) coarsely grated Gruyére cheese (about 5 ounces)

Directions:

Fill large bowl with cold water. Working with 1 Yukon Gold potato at a time, peel, then cut or mandolin slice into 1/8-inch-thick rounds and place in bowl with water. Repeat with sweet potatoes. Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat. Mix all herbs in small bowl. Mix sea salt and black pepper in another small bowl.

Butter a medium to large baking dish (glass is best). Drain potatoes, then pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish. Use hands to distribute and spread evenly. Sprinkle with half of salt-pepper mixture, then half of herb mixture. Sprinkle with half of cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. DO AHEAD: Can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking.

Preheat oven to 400°F. Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes; serve.

Complete!

Apple Pie

By Sierra French Myerson

The weirdest thing happened… I missed a season.  Seriously.  It vanished.  First came Spring then came Autumn.  Summer vaporized into a vortex.

Perhaps it was the oppressive heat that started way too early (and still hasn’t gone away) and may have paralyzed a part of my cortex?  I’m sure that played a part in the disappearance.  It’s certainly no secret that I don’t thrive in extreme weather.

Core and Slice

Conceivably, and more likely, the seasonal vanishing is largely in part to great anticipation, both professionally and personally.  In expectation of a monumental and exciting fall and winter, I may have in fact willed the summer to quickly sneak right through my personal time line.

Throw into a Large Bowl

Professionally, French & Farrar has been working its butt off on another project that we cannot wait to share.  It encapsulates all that we love and inspires us.  To say that I’m living on the edge of my seat to get it off the ground and flying is an understatement.  Truly, I can hardly wait.  Evaporated-summer mystery “Part A” solved.

Spices, Sugar and A Little Bit of Flour

I believe mystery “Part B” is due to an excitement I’ve only just begun to understand.  My little sister is having a baby.  I’m going to be an auntie.  The love I have for someone I have yet to meet is overwhelming.  The awe I feel towards my sister as I watch her become a mother is beyond heartening.  My new best friend is set to arrive around Thanksgiving.

The timing of his or her debut is apropos to say the least.  Thanksgiving is my holiday of choice and sentiment.  Friends and family and food together with no other intention than to be together enjoying food and one another.

A Classic Crust

Dot with Butter

My sister is the pie maker of the family.  At our annual “come one, come all” Turkey Day dinner, I do the turkeys and sides, my mom does her famous dressing and sweet potatoes, and my sister satisfies our post-pig out sweet tooth.  In anticipation of her impending and significant nesting period, I thought I should hone my pie making skills.  Thanksgiving needs apple pie, and no better way to capture the attitude of Thanksgiving than to pass on a tradition.  And, on the off chance that the baby is arriving as the turkey is coming out of the oven, my apple pies will be ready.

Classic Apple Pie

My ultimate crust recipe is courtesy of Cooks Illustrated.  It never fails me.

What you'll need:

• 3 lbs. apples, about 6, cored and sliced(I like a mixture of sweet and tart, such as Gala and Granny Smith)
  1/2 cup of sugar

• 2 Tbs. flour

• 1/2 tsp. ground cinnamon

• 1/4 tsp. ground nutmeg

• 1/8 tsp. ground cloves

• 2 Tbs. fresh squeezed orange juice

• 4 Tbs. cold butter, diced

• 1 egg yolk, for egg wash

• 3 tsp. water, for egg wash

Directions:

Prepare pie crust recipe according to directions.  Roll out one pie crust disk and fit it into a 9 inch pie plate.  Set in freezer.

Make the filling.  Toss the apples, sugar, flour, spices, and orange juice.  Spread apple mixture in prepared pie plate and dot with butter.  Place back in freezer.

Meanwhile, roll out second pie disk.  Place over apples.  Fold overhang, and crimp edges as desired.  (It’s an apple pie, it can look rustic.  Might even taste better if it’s not perfect.)

Whisk egg yolk with water.  Brush crust with egg wash.  Slice top of crust in several places.

Bake for an hour to an hour and 10 minutes, or until crust is golden and and filling is bubbling.  Let pie cool completely on a wire rack.

Fresh Out of The Oven

Barefoot and Very Pregnant

By Steph Farrar

It's New Year's Eve and instead of prepping for a night out with my husband after playing a sold-out show in Vegas, I'm home talking about soup. 37 weeks pregnant and not allowed to fly, talking about soup.

I am trying my hardest not to complain, but I've already done so in the first sentence of this post. So instead of sulking through this gorgeous day in L.A. I'm going to host a few friends and kids at our new house, pretend to get drunk and eat as much as I can stuff into my already full torso. The main benefit of pregnancy is the absolute lack of calorie-counting (not that I've ever been into calorie-counting) coupled with that whole, "growing a human" thing. But I must admit, at this point in my ten-month commitment of hosting an adorable parasite, it's extremely difficult to get comfortable… with anything.

But I can get down with this:

Warm up that cranky soul

The great thing about soup is ease. I can't stay on my feet too long at this point, so throwing things in a pot and allowing heat to do the work is exactly the kind of cooking I've been into. I've yet to post from my new kitchen and all its perfect light, but that's what 2014 is for! So enjoy this last post from Pearlie's Malibu kitchen.

I recently made this Minestrone for my friend Linda's blog Urban Harvestand can't wait to see the edit of a day we spent together in my kitchen around the new house with the family, barefoot and very pregnant. I couldn't wait to share this recipe with you first though. Since it's so cold in Los Angeles, I know you must be craving soup, to accompany your evening, cuddled up by the fire with a hot-toddy and wool blanket while watching Groundhog Day. This Minestrone will get you through those 75 degree winter days in the grueling West Coast city.

You can easily make this soup vegetarian by eliminating the pancetta and throwing in some additional salt. Or substitute the pancetta for an alternate protein, if somehow you don't like pancetta, or like Linda, you're allergic to pork. The weight of the white beans provides a depth that can handle this massive blend of vegetables and broth. As noted in the recipe, I suggest blending half the white beans to thicken the soup and keep the remaining beans for texture. You can overnight soak dry beans, quick soak them, or use canned beans as well. I prefer the overnight soak, because I like making things more difficult for myself.

Whatever you do, make sure you toast some bread, spread soft butter on said bread, and shave parmesan over this bowl of winter heaven.

And most importantly have a safe, super fun, mind-alterting, hangover-inducing HAPPY NEW YEAR!!!!!

White Bean and Pancetta Minestrone

adapted from Epicurious

Makes about 10 cups, serving 6-8

Ingredients:

• 1/2 lb (1 1/4 cups) dried white beans like Great Northern, picked over, rinsed

• 1/2 tsp salt 1/4 - 1/2 lb pancetta or lean sliced bacon, chopped

• 1/3 - 1/2 cup olive oil 3-4 garlic cloves, finely chopped

• 1 onion, finely diced

• 2 carrots, 1/2 inch dice

• 2 ribs celery, 1/2 inch dice

• 2 medium zucchini, 1/2 inch dice

• 1/4 lb green beans, trimmed and cut into 1/2 inch pieces

• 1/2 lb boiling potatoes

• 4 cups shredded Savoy cabbage

• 6 cups kale, rinsed, drained, stems discarded, leaves chopped

• 1 28 oz. can San Marzano peeled whole tomatoes

• 4 1/2 cups low salt chicken broth

• 1-2 bay leaves

Freshly grated parmesan, lightly toasted baguette or loaf

Directions:

Place white beans in large bowl and cover with water by two inches, let soak overnight, or quick soak, or use two cans beans.

Skip this step with canned beans. Drain and rinse white beans. In a saucepan, cover beans with water by two inches, adding more if necessary and bring to a boil. Reduce to a simmer, uncovered and simmer for 45 minutes to an hour, until soft. Add salt and simmer for another five minutes. Remove from heat and let stand, uncovered.

In a large pot or heavy kettle cook the pancetta in oil over medium heat until crisp and golden. Add the onion, stir, cook until softened. Add the carrots, celery and garlic and cook, stirring for 4-5 minutes. Add the zucchini, green beans and potatoes, peeled and cut into a 3/4 inch dice, cook, stirring for 4-5 minutes. Add cabbage and kale, cook, stirring until cabbage has wilted. Add the broth and hand crush tomatoes over the mixture directly into the kettle. Be careful, they will explode! Do not add additional tomato sauce from can. The crushed tomatoes should be enough acid, flavor and color. Add bay leaves. Simmer the soup, covered, for at least 1 hour.

Drain the beans, but reserve the liquid. In a food processor or blender puree half the beans with 1 cup of the reserved liquid, and add puree to soup, along with remaining white beans. Simmer the soup for another 15-20 minutes uncovered. Add a little renaming liquid or broth if it needs to be thinned out. Season with salt and pepper. Remove bay leaves.

Serve soup with parmesan, toast and cut dried sausages if desired.

Soup can be made 3 days in advanced, covered and chilled. Will also freeze for 3 months.

Cold Weather Cravings

Something in the air

Spaghetti Squash

By Sierra French Myerson

Ah, Southern Cali.  We might not have the turning of the leaves or a first frost, but I swear, we do have Fall.  The seasonal shift is ever so slight, but it is there.  We get it right at the end of September. 

Just as the days are getting shorter, the magical Santa Ana winds start up.  They bring us that fresh air that the rest of the country so fondly relates to as fall.  The gusts clear out the smog and bring us our version of a pure autumnal smell.  Oh, I love that smell.

Slice Lengthwise.

Then, we, Angelenos, get to babble on as though we are New Englanders…We talk about how stoked we are for fall…How we can’t wait for boots and sweaters...And, winter squash and roaring fires.  The atmospheric aroma changes the days for us.

Scrape the seeds.

And, subsequently, it gets absurdly hot again. Then, Halloween arrives. Every Booby McGee (sorry Ms. Joplin) in the town is ret to go and it, rightfully, becomes “cold” for the night.  Nipples at full mast.  (I'm not going to lie, I’ve been known to do a little cleavage dance on All Hallow’s Eve, but for purely satirical and ironic reasons…I swear.)  Cut to November, and it gets super hot again.  Summer hot.

Brush with oil. S & P.

Perhaps we have a harder time transitioning between the seasons because the fall temperatures still lend themselves to peaches and snap peas, but that smell in the air is beckoning our taste buds towards the gourds and root vegetables that are taking over the farmer's tables at the markets?  We’re trapped in a schizophrenic season / food transitional period.  Stuck in the middle.  While we're still seeing the red of the tomatoes, new shades of crimson, known as apples, are simultaneously resting at the vendor’s stands.  Not quite ready for slow cooked stews and apple pies, we are primed to move on from hot weather produce delights.

Fork out the strands.

Ultimately, the winds return bringing with them that natural air-perfume. Our Southern California hallmark of fall.  Even if it is 80 something degrees outside, when the Santa Ana's blow back in for Thanksgiving, that “smell” always magically arrives just in time. And, we get our season.

Spaghetti Squash in Sage Browned Butter

*This is the perfect transitional winter squash dish for me.  It makes me feel cozy and ready for the colder season, but it is still light enough to weather the heat that actually still exists outside.  You can roast the squash whole, or cut it in half as I do.  There is no right or wrong when making the decision.  It mostly depends on whether you have a knife that is sharp enough to easily slice the spaghetti squash without hurting yourself.

What you’ll need:

• 1 Spaghetti Squash (3-4 lbs)

• Olive oil for brushing (if cooking halved)

• Course salt and freshly ground pepper

• 3 Tbs. unsalted butter

• 3 - 4 sage leaves, roughly chopped

• A good grating of parmesan or pecorino cheese

Directions:

Preheat oven to 400.

Carefully slice spaghetti squash in half lengthwise.  Scrape out the seeds.  Brush with olive oil.  Sprinkle with salt and pepper.  Place squash cut side up on a rimmed baking sheet.  Bake for 45 minutes or until fork tender.  If roasting whole, prick squash in several places.  Allow an extra 15 to 30 minutes cooking time until it is soft to the touch.

Remove squash from oven.  Let cool for about 10 minutes until easy to handle.  Meanwhile, heat a small heavy bottomed sauté pan over medium heat.  Add the butter.  Once butter is melting, add chopped sage leaves.  Allow the butter to cook until it turns a rich brown and has a nutty aroma.  Watch it carefully.  Be sure not to burn the butter.  Once done, set off of heat.

When squash has cooled, scrape the flesh out with a fork into long strands.  Place in a bowl or platter.  Toss with the browned butter.  Season with salt and pepper.  Sprinkle with grated parmesan or pecorino.

Makes 4 - 6 servings as a side dish.  Or, 2 - 3 as a vegetarian main dish.

SSquash7

Leftovers and Chicken Salad

By Steph Farrar

My husband and I started a side musical project a few years ago called Bubble and Strife. Our anecdote: Husband and Wife. Husband and Strife. Bubble and Squeak. Bubble and Strife.

In short, Leftovers.

Sam was in a band for almost 15 years called Phantom Planet and I was in a band called Agent Sparks. Unfortunately both have disbanded and life has moved on, but the music is still out there... and will be forever. So in a sense the music never dies, even if you want it to.

After a few years of neither Sam nor I grazing a stage, we decided it was time to face that long-winded fear. We, leftovers of years of touring and making music, compiled a handful of original songs and covers and somehow pulled off a thirty-five minute set, opening for Ben Ottewell from Gomez. For our first show, it was pretty damn good... especially for new parents who were operating on little to no sleep at the time. It's now been over a year since our last show... that urge is coming upon us both again.

So on to leftovers. Do you ever buy rotisserie chickens from the market? I buy at least one a week, even if I plan to roast a whole one at some point during said week. It's nice to have around, especially with a picky kid-eater. Fried rice, chicken pasta with broccoli, minced lettuce cups, and definitely chicken salad.

Add whatever you have around, nuts, dried fruit, crunchy fruit

My first favorite way to enjoy leftovers is a schmorgesborg of whatever is in the fridge: chicken, carrots, celery with hummus, jarlsberg and brie cheeses with salami and crackers, a spicy mustard or fig dip, grapes, almonds, and always tons of olives.

My second favorite? Chicken salad. If the diced chicken is accompanied by a crunchy fruit and/or vegetable, dried fruit of some kind like cranberries or raisins, a nut of some sort, some herbs, a tiny dollup of mayo or yogurt, olive oil, salt and pepper... we'll eat the whole bowl in one sitting.

Chicken Salad2

If I'm not daytime drinking wine, I'll always settle for a Pellegrino aranciata. The chicken salad doesn't even need bread, but if you have it and aren't on a starch-free fix, enjoy an italian or French loaf slice, even a cracker.

Aranciata always

When you're done with your rotisserie chicken, don't trash it! Stick it in your slow cooker, add water, onion, celery, carrots, herbs, salt and pepper. Let it slow cook overnight, strain solids and bam... you'll have an incredible homemade chicken stock. Full recipe to come.

I'm proud of my leftovers. You should be too.

Chicken Salad with Cranberries, Apple, Toasted Walnuts

Ingredients:

• 1-2 lbs. diced rotisserie chicken

• 1/4 cup chopped red onion

• 1/2 cup toasted walnuts

• 1/4 cup chopped cilantro

• 1/4 cup dried cranberries or raisins

• 1/3 cup diced green apple

• 1/4 cup diced celery

• 2-3 tbsp mayo or greek yogurt

• 1/4 cup olive oil

• Juice of one lemon

• salt and pepper

*toast french loaf slices, top with olive oil, chicken salad, sliced avocado and arugula & season with salt and pepper

 Directions:

Literally put everything in a nice size bowl and gently mix together.

Season with salt and pepper.

Enjoy as a salad, sandwich, or appetizer on a cracker

Inspired and a Bowl of Soup

By Steph Farrar

Not too long ago, a few friends joined Sierra and I for a summer bowl of soup, cornbread, mango micheladas, mint margaritas and a key lemon tart with blueberries. Even on a hot summer day, a bowl of soup can work... as long as dear friends share a seat in the shade and join us sipping something cold.

Fixins

This past week, Sam and I were miraculously able to see a few movies together, two in the theater, two at home. While I love going to the movies, the two documentaries we watched on Netflix at home were not only informative culturally and socially, but they were inspiring on a subject I've been focused on lately: a life's dedication to work and how that dedication and love of work leads to success. First we watched Jiro Dreams of Sushi, a 2011 David Gelb film, following the 75 year career of, arguably, the world's finest and hardest working sushi chef. And secondly we watched Senna, the 2010 Asif Kapadia film which documents, entirely from raw footage, the impeccable career of Brazilian Formula One driver Ayrton Senna.

While the films have nothing to do with Chicken Tortilla Soup and having friends over for an afternoon party, I've been obsessing, clinically and radically, over food, its preparation, its science, its beauty, and its grip on me for the last few years. Even more so in the last few months. After watching and somewhat studying Jiro and Ayrton's allegiance and passion for their work, I'm beginning to finally understand how loyalty to ones craft is born: continue doing what you love and never stop, never concede. The legendary English marathoner, Sir Ranulph Fiennes, only months after having heart surgery, ran 7 marathons in 7 days on 6 different continents. I'm reminded of one of his best quotes,"That part of the human mind which tells us to give up... that part is suspect."

It seems like a little ole' housewife thing to do: enjoy cooking and feeding people. Seemingly the opposite of female evolution. I fear my doctor and lawyer friends, my career motivated artist and fashionable lady-friends might jeer at this. Alas, I can not avoid or deny the sheer pleasure it gives me.

So, I will. I will continue cooking, inviting friends for dinner, posting, writing, working, doing what I love... and never stop. That is, until my presence becomes a nuisance or in any way interferes with the product, the meal, the race. I'm trying to avoid coming across like a motivational speaker here, but it's hard to not be inspired by the relentless work ethic of Jiro, who has loved every single day of his life in work, making the same thing over and over again, for the ten special guests who grace his subterranean Roppongi Hills subway sushi stop.

It's hard to avoid being influenced and encouraged by Senna's unyielding desire to be number one, to put to shame that arrogant Frenchman, Alain Prost, to win more World Championship's than anyone in history, to exist as the idol Brazil needed and deserved.

A bowl of soup does it for me. Friends visiting for a drink, a football game, a chat, a sweet dessert to complete a perfect afternoon in the Los Angeles sun. If I've done that right, I'll do it over and over, forever, continuously, relentlessly. If that brings joy to my soul and to my friends' palettes and personas, I've won.

Friends

*Photos courtesy of Christopher Wray-Mccann

Chicken Tortilla Soup with Cornbread

Soup Ingredients:

• 3/4- 1 lb. boneless, skinless chicken breast, cut into cubes

• 1 tbsp. olive or vegetable oil

• 1/2 small onion, chopped

• 1 tbsp. chili powder

• 1 tbsp. tomato paste

• 4 cups low sodium chicken broth

• 6 cilantro stems

• 1/2 cup corn kernels

• 1/2 cup black beans 1/2 cup diced cherry tomatoes crushed tortilla chips

*diced avocado, chopped cilantro, crumbled queso fresco, sour cream and lime wedges for serving

Soup Directions:

Heat oil in large pot over medium heat

Add onion and cook for about 3 minutes

Stir in chili powder and tomato paste and cook for 30 seconds

Add broth and cilantro stems and bring to a boil.

Reduce heat and simmer, uncovered for 10-12 minutes, until reduced to 3 cups

Season chicken with salt and pepper and add to broth. Cook for 3 minutes

Discard cilatro stems

Divide corn, beans, and tomatoes between bowls. Pour piping hot broth over ingredients.

Add avocado, lime, cilantro, cheese, and sour cream. Enjoy!

Serves 2

note: if you have oven-proof soup bowls, keep in warm oven before adding corn, beans, tomatoes and chips. Soup cools rather quickly once the hot broth touches the cool ingredients.

Buttermilk Cornbread

Grandmother's buttermilk cornbread from www.allrecipes.com

Ingredients:

• 1/2 cup butter

• 2/3 cup white sugar

• 2 eggs

• 1 cup buttermilk

• 1/2 tsp. baking soda

• 1 cup cornmeal

• 1 cup all-purpose flour

• 1/2 tsp. salt

Directions:

Preheat oven to 375 degrees. Grease an 8-inch square pan

Melt butter in a large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended.

Combine buttermilk with baking soda and stir into mixture in skillet.

Stir in cornmeal, flour and salt until well blended but a few lumps remain. Pour batter into prepared pan.

Bake in oven for 30-40 minutes or until a toothpick inserted into the center comes out clean.

Cheers my dears

Pancetta Leek Rice with 5 Minute Egg

By Steph Farrar

When I first started following food blogs, I ran across a Los Angeles based blog called Cozy Kitchen, and was immediately drawn to Adrianna's light sense of humor and addiction to her kitchen. One of the first posts I salivated over was her Ginger Fried Rice. So I decided to try it. My first note: remember how difficult I said it was to bread and fry a soft boiled egg. Just saying it now.

We were visiting my in-laws for a weekend at the beach, where the light is second to none. I've since bought a new camera, but I think I could've used a disposable one and the photos would still look effortless. I cannot say the same thing for the eggs.

Leeks, onions, ginger and garlic

I'm always trying to impress Pearlie, Sam's mother. She and I are very close, and I'm very lucky to have a "Mum"-in-law who I not only get along with, but who I genuinely love. She will be reading this. I swear I'm not lying though. Sam's folks do so much for us... one of the few things I can do for them is fix a nice dinner. Pearlie is an exceptional cook, but definitely deserves a break from the kitchen every now and then. She cooks nearly every meal at home.

Clean your leeks, chop your onions

Everything's blue and white in this kitchen

I poured Pealie a heaping glass of her infamous Woodbridge Chardonnay, myself something red, made Poppy and Sam and Key Lime Martini and got to work emulating this heavenly Fried Rice. First you must fry up the diced garlic and ginger, to top the rice at the last minute. The crunch is a necessity.

Fried fried

I added the pancetta and additional onion to the original recipe. I am never sorry about pancetta. The rest I'll leave to the recipe. You could add nearly any vegetable you'd like to this rice, as long as the egg is soft boiled to perfection and oozes over the entire bowl, which as I said, is tricky. Make sure you transfer those soft boiled eggs to a bowl of cold water. Peeling will be much easier. Might want to make a few extra, in case of disaster.

Breading station

Pancetta Leek Fried Rice with Five Minute Egg

adapted from Cozy Kitchen's Ginger Fried Rice

Ingredients:

Rice: 

• 1/2 cup vegetable oil

• 2 tablespoons minced garlic

• 2 tablespoons minced ginger

• 2 cups thinly sliced leeks, white and light green parts only, rinsed and dried

• 1 cup diced pancetta

• 1/2 cup diced baby onion, white and green parts only

• 4 cups day-old cooked rice, preferably jasmine, at room temperature

• 3 teaspoons soy sauce

• Salt

5-Minute Fried Egg:

• 5 large eggs, divided

• 1/4 cup buttermilk, shaken

• 1 teaspoon Sriracha

• 1/4 cup all-purpose flour

• 1 cup panko bread crumbs

• Salt

Directions:

In a large skillet, heat 1/4 cup oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly.

Reduce heat under skillet to medium-low and add pancetta. Let it crisp up for a few minutes.  Add onions and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.

Raise heat to medium and add rice. Add soy sauce, stirring well and cooking, until heated through and lightly crispy. Season to taste with salt. Set aside.

In a medium saucepan, bring water to a boil. Using a spoon, gently lower 4 eggs into the water and then bring the heat down to medium, so the water reaches a simmer. Start the timer and set it to 5 minutes. When the timer goes off, transfer the eggs to cold water and gently peel. This is the hardest part. Be careful and take your time!

Add 3 inches of oil to a cast iron skillet and heat oil to 400F. Meanwhile, in a small bowl, beat together the remaining egg, buttermilk and Sriracha. Add the flour to a shallow dish. On a medium plate, toss together the panko and teaspoon of salt.

Start with rolling the egg gently in the flour, dusting off any excess. Next, transfer the egg to the egg/buttermilk mixture and then place it atop the panko mixture, sprinkling the mixture on top of the egg, being sure it’s evenly coated. Gently drop the into the hot oil and cook on each side, about 30 seconds and until lightly browned. Transfer to a paper towel to drain. Repeat process with the remaining eggs.

Divide rice among four dishes. Top each with an egg and sprinkle crisped garlic and ginger over everything and serve.

Juiced: Almond Milk and Greens

By Steph Farrar

A few months ago, I began to feel toxic. Too much wine, too many verditas shots (thank you Esme and Cayman), not enough sleep. As a temporary single parent, I started to feel a little anxious.  Sam was still away on tour. I’d been cooking for one and a half for two months and finding it creatively challenging.

My best friend, Lola, has been a fan of the Earth Bar in L.A. for a few years actually... juices, vitamin shots, simple organic treats and eats, an overall health-food-store. Juices are called Detox Lemonade, Gimme Greens, Raw Recovery etc., not I Am Beautiful, Hear My Woman Roar, or My Spirit is Special. So I gave it a go. Not too crunchy for me.

Bottles and bottles

A juice cleanse is the most L.A. thing I have ever participated in. I was pretty jazzed to give my liver a snooze, sleep well, back away from the kitchen and test my will power. As a lady who lives to cook, not eating food is nearly unbearable. Especially when on the sixth juice of seven, cooking arugula pesto linguine for Vesper, and not eating it.

So I did it. For three full days. A raw juice cleanse of 1400 wimpy calories. I have never slept or felt better in my life, or even had more energy. I’ve also never been a very good breakfast eater, which I know, is a detriment. But I am generally not hungry in the morning. I don’t like to eat when I’m not hungry, and practically zero percent of any convincing to eat food before 11 am will result in success. Unless... it’s juice.

The only bummer about this cleanse was the amount of plastic bottles I went through... 21 total and three plastic raw soup containers. I kept them all for pictures. And then of course recycled them. I even asked if I could return the bottles for reuse at Earth Bar. “Ah, no.” “Gross” was their implied response.

The dreaded 'Total Greens'

Seven $6-9 juices in addition to early morning delivery, a raw soup and ‘am/pm’ pills... this cleanse was relatively affordable, considering I didn’t eat a thing for three days. There was only one juice that I had to hold my breath to drink, the Total Greens, which basically tasted like I’m assuming the ground must taste.

But I did it... I made it through, lost five pounds and felt amazing. I went to bed early the last night so I could wake up three hours before my toddler to eat real food and drink hot coffee. And yes, I’m still not into breakfast even though that soft boiled egg and soldiers never tasted better.

Now a few months later, I’ve been craving these juices and the way I felt, especially in the morning. The first juice is called Gimme Greens, the second Chlorophyll Boost, the third and most delicious thing ever, Almond Milk flavored with dates and vanilla. My new goal: make them at home. I dragged down the Breville juicer we were given as a wedding gift six years ago and have used once; I found a spot on the crowded counter in our kitchen, storing a few of the gazillion cutting boards I boast.

Soak them overnight

Almond Milk2

Almond Milk4

I haven’t quite mastered the juices, but wow are they filling, energizing and expensive. Two pounds of kale makes like a half ounce of juice. I’ve discovered the key to juicing is more vegetables, less fruit. Otherwise you’re drinking more sugar than necessary, more concentrated fruit than you would ever consume in a day. Use the fruit to sweeten the veggies.

Kale Juice1

Kale Juice2

I have been starting my mornings with Gimme Greens then Almond Milk, in addition to a forced bowl of cereal or yogurt. Be warned, while juices provide a great deal of energy and balance, they are generally high in calories as well. But damn, do I feel good!

Drink juice so you don't look like that guy

Gimme Greens - my Earth Bar version

Ingredients:

• 1 Green Apple

• 1/2 Cucumber

• 2 oz Spinach (optional, but why not)

• 1 Regular Lemon

• 1 bunch Kale (roughly 6 stalks)

 Directions:

If you have a juicer, combine all ingredients, whole, juicing one at a time.

If you don't have have juicer, you can use a blender, and strain any and all solids that form, either through a sieve or cheesecloth.

Almond Milk, with dates and vanilla

Ingredients:

• 1 cup raw almonds

• water for soaking

• 3-4cups water ( I prefer closer to 3, so the milk is fuller-bodied)

• 2 pitted dates, chopped

• 1/2 tsp vanilla salt and pepper (optional)

 Directions:

Soak the almonds in water overnight or for at least 6 hours.

Drain the water from the almonds and discard.

Blend 3-4 cups of water, almonds, dates and vanilla until well blended and almost smooth.

Strain the blended almond mixture using a cheesecloth or other strainer.

You can keep the meaty product left from the almond milk. Makes a yum almond butter with a little added salt.

Homemade raw almond milk will keep well in the refrigerator for three or four days.