by Krista | Apr 13, 2010 | Gulliver Tuesday
After our glorious gallivanting around Lake Bled, we piled in our 9 passenger van and drove to Ljubljana, Slovenia. As we got closer to town we realized that in all our excitement over the Julian Alps and Lake Bled, we had clean forgotten to eat lunch. We were RAVENOUS!!
We pulled into our uber-cheap hostel ($12 a night!!) and hailed a taxi to take us to Old Town Ljubljana. The concierge at our hostel had recommended a place with traditional Slovenian food and we tracked it down. It was a bustling, well-lit place that welcomed customers from the darkened streets.
Everything inside seemed old in that comfy, well-worn way. Creaky wooden stairs slick from thousands of feet ascending and descending, old wooden benches worn smooth from many a scooting bottom, and this lovely vine mural pocked and darkened from hands pressed against it as patrons climbed up to the loft for dinner.
Truth be told we were so exhausted we could hardly stay awake. 🙂 So we ordered a round of water and good Slovenian beer and soon we were relaxed and merry, laughing hard at each other’s crazy stories.
At last dinner arrived! Stace, Nat and I ordered tender roast pork with arugula salad and herbed dumplings.
Ben went very traditional with roasted horse meat in some sort of sauce and a stuffed jelly-roll type pasta. He obligingly gave us a taste of the meat so we could say we’d eaten horse. 🙂
Ryan went all out with a meat platter laden with blood sausage, roast pork and who knows what. 🙂
We ended our meal with traditional Slovenian cakes studded with fruit and poppy seeds, layered with cream and sweet sauces.
Thoroughly stuffed and oh so sleepy, we bid farewell to our jolly waiter, posed for pictures with this jaunty chap, and wended our way home where we fell fast asleep.
All too soon it was time to wake up for our pre-sunrise stroll of the Old Town, taking in the sights from empty streets before hitting the road for our long drive through Bosnia.
by Krista | Apr 12, 2010 | Bootstrap Monday
I was minding my own business, stirring a rather yummy pot of curry when suddenly I realized my prosciutto was on fire. I stared in amazement at my oven, two pillars of fire burning away merrily from the two slices of prosciutto I had been toasting. Thankfully the sink was nearby and teacups of water hastily thrown doused the flames and sent clouds of smoky steam wafting through my apartment.
Happily the rest of my weekend was not so dramatic. 🙂
I got to have lunch with Mums and dear friends, and Johanna made us this scrumptious strawberry shortcake.
My boss’s adorable Dutch grandmother popped into the office and surprised me with a bouquet of daffodils from her garden, wrapped in paper towel and tucked in a yogurt container. 🙂
I did a lot of resting this weekend – how glorious that was!! – reading good books, taking naps. But I also wanted to be outside so I made myself a cozy little nest on a rickety wood and cast iron bench on my patio. I draped it with blankets and a shiny gold pillow and lay back to journal and watch the sun set through the trees. Bliss. 🙂
I also cooked. 🙂 I haven’t made dessert in a while and simply had to have something sweet on hand this week. 🙂 One of my favorite tarts is Mocha with a buttery cinnamon crust. This weekend I decided to try a gluten-free version and it turned out beautifully! Perhaps because the crust is more akin to shortbread than pastry, the gluten-free flour easily replaces more traditional flours.
The recipe comes from Alice Medrich’s Bittersweet, one of my all-time favorite cookbooks. I love this tart crust recipe because there is no tedious cutting in of shortening required, no rolling out or chilling of dough. It literally takes less than five minutes from measuring ingredients to pressing the dough into the pan. The secret is melted butter. It makes a wonderfully crisp tart shell with loads of buttery flavor. The best part is its versatility. Simply add garlic and parsley or onion and rosemary to make a savory crust, or add almond or maple flavoring to make unique bases for sweet fillings.
Tart cooling in my little herb garden.
How was your weekend? 🙂
Mocha Tart with Gluten Free Cinnamon Crust
(Adapted from Bittersweet)
Ingredients for Crust:
8 Tbsp (1 stick) melted butter
1/4 cup sugar
1/8 tsp salt
3/4 tsp pure vanilla extract
3/4 cup flour (I used gluten-free)
1/2 tsp cinnamon
Ingredients for Filling:
1/4 cup unsweetened cocoa
1 cup heavy cream (I used coconut milk)
1/2 cup sugar
1 1/4 tsp instant espresso powder
1/2 tsp pure vanilla extract
1 large egg, lightly beaten
Directions for Crust:
- Preheat oven to 350 degrees F
- Mix butter, sugar, salt and vanilla in medium bowl. Add flour and cinnamon and mix until just blended. Don’t worry if dough seems too soft.
- Press all of the dough evenly into bottom and sides of 9-inch tart pan with removable bottom.
- Bake 20-25 minutes, or until crust is deep golden brown.
Directions for Filling:
- While crust is baking, place butter, sugar, cocoa powder and cream in a medium saucepan and cook over medium heat, stirring, until mixture is blended, smooth and begins to simmer around edges.
- Remove from heat and stir in espresso powder and vanilla.
- Just before crust is ready, whisk egg thoroughly into hot chocolate mixture.
Directions for Tart:
- Pour filling into hot crust and return to oven. Turn off heat.
- Leave tart in oven until it quivers like tender Jell-O in the center when the pan is nudged, about 10-12 minutes. Cool on a rack.
- Serve the tart warm or at room temperature.
by Krista | Apr 9, 2010 | Fabulous Friday
“The fact is, that to do anything in the world worth doing, we must not stand back shivering and thinking of the cold and danger, but jump in and scramble through as well as we can.”
Robert Cushing
I love this quote so much. It gave me courage this week as I faced a few things that had me quaking and shivering. I’m smiling now because I DID face them. 🙂 Yep, I was scared spitless, but I jumped in and scrambled, (oh how I scrambled!!) and I made it. Today I am stronger, wiser, braver, not because I handled things in a glamorous or debonair way, heavens no, but because I pushed through anyways, battered, shaken, but still standing.
I watched others around me scramble too, facing unfaithful friends, abusive partners, debilitating illness, and ghosts from the past, and they inspired me, made me so proud to know them and be comforted that we don’t have to scramble alone.
It’s been a week of extremes for me. Extreme pain as I go through this ghastly detox and extreme joy in reconnecting with beloved family members and old and new friends. As my body is restored I feel my spirit getting restored too, and I’m grateful beyond measure.
Today, after days on end of black skies, hail, torrential rains, snow, and gusting winds, the sun came out. Beautiful, glorious sunshine streaming through windows, dancing across the water and setting my meadow aglow with dandelions. I love it!!! 🙂
Yesterday in the grocery store I was staring at the Asian food shelves trying to decide what fish sauce to get when an arm reached in front of me and a lady chuckled an apology as she grabbed a massive jug of soy sauce. Apparently I have the sort of face that says, “Please tell me what you’re going to use that for” because she launched into an exuberant and detailed story of the very, VERY best way to prepare roast beef. 🙂 With sighs of delight and hand pressed dramatically to her bosom, she promised that her recipe would turn the lowliest cut of beef into transcendent deliciousness. Then with a wave and a laugh she was gone. 🙂
Naturally, I had to try it! I found a big slab of beef on sale and took it home, covered it with lavish amounts of soy sauce, beef broth and a sprinkling of anise seed, and set it to slow cook overnight. Next morning my house smelled of beef with a hint of licorice, and, oddly enough, it smelled GOOD! I let it cool in the marinade as instructed by the Unnamed Woman, then sliced it thinly and nipped a few pieces out for a taste. Fabulous! Tender as all get out and packed with flavor. Dear Unnamed Woman, I tip my hat to you!
That night I froze most of it, but used a few slices to make marvelous toasted sandwiches. I spread seeded bread with grainy mustard, layered on the beef and topped it with marinated roasted bell peppers and crumbled Chevre. I broiled the sandwiches for 3-5 minutes until the cheese was browned and melty and then dug in. Bliss. 🙂
I wish you a most beautiful weekend, dear ones. 🙂
Anise Soy Beef
Ingredients:
large beef roast
1-2 bottles soy sauce
1 carton beef broth
1/2-1 tsp anise seed
Directions:
- Place all ingredients in crock pot and slow cook 6-8 hours.
- Let chill in marinade until cool.
- Drain and slice thinly.
Toasted Anise Beef Sandwiches with Dijon, Roasted Peppers and Chevre
Ingredients:
1 loaf seeded whole grain bread, sliced thinly
Grainy Dijon mustard
Sliced Anise Soy Beef
1 jar marinated, roasted bell peppers
4 oz crumbled Chevre
Directions:
- Spread each slice of bread with Dijon mustard.
- Top with slices of beef, roasted pepper strips, and sprinkle with Chevre.
- Place under broiler for 3-5 minutes until Chevre is browned and sandwich warmed through.
- Serve immediately.
by Krista | Apr 8, 2010 | Plucky Thursday
It was a cold, rainy and stormy day this past weekend when my rellies and I decided we simply had to go to the beach! We donned jackets and scarves and braved the nippy breezes, so happy to be at the seashore breathing deeply of that cold salty air.
This fellow made me grin as he walked jauntily and fearlessly down the beach. 🙂
We strolled the rocky shoreline, stopping to peer into tide pools, pointing out scurrying crabs, tiny shells walking along by themselves, and rocks encrusted with barnacles and mussels.
When we wanted a break just to sit quietly and watch the waves, nearby driftwood provided the perfect perch.
We found all sorts of treasures: pebbles washed smooth by the sea, and these gorgeous purple shells that are now washed and sitting in a bowl on my coffee table.
As the sun sank lower and the temperature dropped, we headed back home for steaming bowls of Mum’s 4-Bean Salsa Soup, and fresh rolls from the Dutch Bakery spread thickly with butter and Danish strawberry jam.
It was a beautiful way to spend a stormy day. 🙂
Mum’s 4-Bean Salsa Soup
Ingredients:
1 can pinto beans
1 can black beans
1 can kidney beans
1 can pinquinto beans
1 can green chilies
2 jars salsa
1 can corn, drained
1-2 farmer’s sausage, sliced
1/2 cup cilantro, chopped
1 cup cheese (cheddar, pepper jack), shredded
*DO NOT DRAIN BEANS*
Directions:
- Heat soup pot over medium heat and fry sausage until browned. Drain.
- Add rest of ingredients except cilantro and cheese. Bring to boil and simmer 5-10 minutes.
- Scoop into bowls and sprinkle with cilantro and shredded cheese.
by Krista | Apr 7, 2010 | Compatriot Wednesday
The jolly thing about being part of CEC is that whenever it’s your birthday, you get to choose the theme for the menu! This week was Toby’s birthday and, being an island lad, he asked us all to cook Hawaiianish things. We were more than happy to oblige. 🙂
Deborah started the evening with her fantastic Coconut Pineapple Sliders, scrumptiously moist little burgers mixed with coconut and pineapple and served on toasted sweet rolls spread with coconut milk solids.
Darren made us all deeeelicious Mai Tai’s and Jason and Kim served up a cheery bowl of fruit salad made of three different varieties of apples, plus oranges, bananas, pineapple and coconut.
Don whipped up a batch of his “Hawaiian” Guacamole which looked suspiciously like his “Mexican” Guacamole. 🙂 Regardless, it was a marvy mash perfect on the extra salted tortilla chips he brought.
Meanwhile, Toby was working hard over the stove creating two chicken dishes: Shoyu Chicken and Teriyaki Chicken. They were both splendid, the chicken tender and juicy, the sauces distinctive and savory.
Then Cameron emerged from the darkness bearing platters of four different types of smoked Spam (yes, SPAM!!!!) and pork tenderloin. I don’t think I’d ever had Spam before and I was assured that these renditions were the best Spam I would ever taste. 🙂 Cameron smoked plain Spam, Teriyaki Spam, BBQ Spam and “Dry Rub Special Spice” Spam. 🙂 We all agreed that they tasted like greasier, saltier hot dogs, and that’s not necessarily a bad thing. 🙂
Cameron’s smoked pork loin was gorgeous and tender, packed with flavor.
Our evening of feasting ended with my creamy Coconut Almond Jelly with Fresh Mangoes, and Jason’s crispy Fried Plantain slices sprinkled with sugar. Delish! 🙂
Happy Birthday, Toby! 🙂
Deborah’s Coconut Pineapple Sliders
Ingredients:
1 pound hamburger
3/4 can pineapple tidbits
1 cup shredded coconut
1-2 Tbsp coconut milk, enough to moisten
King’s Hawaiian Rolls, halved and toasted
3-4 Tbsp coconut milk solids
Directions:
- Mix hamburger, pineapple, coconut and coconut milk together. Let sit in fridge overnight.
- Form small patties with ice cream scoop and grill to desired doneness.
- Spread toasted rolls with coconut milk solids.
- Place burger between rolls and serve immediately.
Don’s “Hawaiian” Guacamole
Ingredients:
4 ripe avocados, halved and flesh scooped out
1-2 tomatoes, chopped
1/2 white onion, chopped fine
handful fresh cilantro, chopped
lime juice to taste
sea salt and freshly ground pepper to taste
Directions:
- Mash everything in mortar and pestle to desired consistency.
- Serve with salty tortilla chips
Jason and Kim’s Fruit Salad
Ingredients:
3 apples, different varieties
2 oranges
3 bananas
1/2-1 pineapple
1/2-1 cup shredded coconut
Directions:
- Chop all fruit then toss with coconut and serve.
Jason’s Fried Plantain
Ingredients:
Plantains, sliced 1/4 inch thick
Vegetable oil
Granulated sugar
Directions:
- Heat 1/4 cup of vegetable oil in frying pan.
- Add plantains and fry until golden and crispy.
- Transfer to paper towel and drain.
- Sprinkle with sugar while still hot and serve immediately.
Krista’s Coconut Almond Jelly with Fresh Mangoes
Ingredients:
2 pkgs. unflavored gelatin
1 cup cold water
1/2 cup sugar
2 1/2 c. coconut milk
1 tsp. almond extract
2-3 ripe mangoes, cubed
Directions:
- Sprinkle gelatin on cold water in a pot. Put on medium heat.
- Stir constantly until dissolved.
- Add 1 cup sugar, stir to dissolve. Remove from heat.
- Add almond flavoring to the milk and pour into the gelatin mix. Stir to blend.
- Pour into 9″ square glass pan and put in fridge to set.
- When cut in 1/2 -1-inch squares.
- Place a cup full into each bowl. Top with cubed mango and serve.
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