by Krista | Sep 21, 2010 | Gulliver Tuesday
The Villa Trotta in southern Italy is a place of beauty, respite and peace. When my friends and I stayed there last spring, one of my favorite things about it was how quickly it felt like home. A good 15-30 minute drive from the nearest town, it became our own private world.
We did our washing and hung it out to dry like proper Italians.
We washed dishes looking out of this window.
And after fetching pasta, bread, vegetables and wine from the local markets, we cooked in our very own little kitchen.
That was pure bliss to me. My friend Nat and I had such fun steaming purple artichokes, roasting green beans, and stirring pots of simmering tomatoes and garlic into thick, rich sauces.
One night after a long, glorious day exploring the Isle of Capri, we came home wanting simple comfort food. We found it in chilled white wine, chewy bread slathered with Nutella, and fried potatoes with red bell peppers, onion, garlic, and Italian sausage.
We brought our plates out onto the terrace and sipped, nibbled and visited as we watched the sun set over the Adriatic. Bliss.
After you’ve had a long day shopping, hiking or exploring, what is your ideal comfort food?
For more information on Villa Trotta or other reasonably priced vacation villas in Italy, click here.
This post is my contribution to Wanderfood Wednesday at Wanderlust and Lipstick. Click here to find more delicious food from around the world.
by Krista | Sep 20, 2010 | Bootstrap Monday
Good morning, dear ones! How was your weekend? Mine was beautiful, albeit not quite what I had anticipated.
Friday evening I had grand plans of sorting clothes, unpacking boxes, revamping my whole apartment, but then I awoke Saturday with sore throat, aches and a fever, and all those bustling plans went straight out the window. They were replaced by cozy hours spent wrapped in a blanket in my armchair, sipping cup after cup of tea and hot lemon water as I read books, napped, and worked on updating my blog and other areas of my online life.
You may notice a few changes along the right side of my blog, including links where you can connect with me on Facebook, Twitter, Flickr and LinkedIn. If you’re a travel blogger or would like to be one, you might be interested in joining Travel Bloggers Unite – a great place to meet other travel bloggers and learn all kinds of tips and ideas for business, marketing and travel blogging.
I’ve also created two new albums on Rambling Tart’s Facebook page just for you! The albums are Friend Travel and Friend Food. They are the places where you can share YOUR travel or food photos. I’d love to see your scrumptious creations and your favorite spots from your jaunts. 🙂 Let me know if you have any trouble uploading your photos and descriptions. 🙂
I’ve been eating very healthy this weekend trying to get better. Well, except for the brownie I had tonight, but we won’t think about that. My favorite dish of the weekend was an experiment that thankfully turned out well. I chopped up a head of bok choy and sauteed it in sesame oil with a whole lot of garlic and fresh ginger, then added a couple tablespoons of soy sauce and topped it off with pine nuts toasted in sesame oil. Mmm, mmm!! Packed with flavor yet so healthy, this is one dish I devoured.
What is your favorite food memory from this weekend?
This is my contribution to Chaya’s Meatless Mondays. Click here to view a whole slew of delicious vegetarian recipes.
Bok Choy with Sesame Toasted Pine Nuts
(Serves 4 as side dish, 2 as main dish)
Ingredients:
1 Tbsp sesame oil
1/2 cup pine nuts
2 Tbsp sesame oil
3-4″ piece ginger, peeled and minced
5-6 cloves garlic, peeled and minced
1 head bok choy, chopped in 1″ pieces
2 Tbsp soy sauce
Directions:
- Heat first portion of sesame oil in skillet over medium-high heat. Add pine nuts and cook, stirring often, until toasted. Remove from heat and let cool.
- Heat second portion of sesame oil in skillet and add ginger and garlic. Cook over medium-high heat 1-2 minutes.
- Add bok choy and cook until soft, stirring often, 4-6 minutes.
- Remove from heat.
- Stir in soy sauce, pour into serving dish and top with toasted pine nuts.
by Krista | Sep 17, 2010 | Fabulous Friday
Good morning, dear ones! 🙂
I fell asleep last night to the lulling sounds of rain pouring on my roof and the delicious scent of homemade meatball soup lingering in the air. Needless to slay I slept like a rock and woke with my heart full of gratefulness for this crazy, good week.
I’ve had pain – lingering car accident issues – but I have an amazing chiropractor who not only massages and adjusts but also cheers, supports and encourages. I daresay every patient feels like she’s their biggest fan.
I’ve been stressed – so much work to do – but have been experiencing the amazing peace you get when you breathe deep, let it all go, and just focus on one thing at a time, urgent things first. I keep thinking of The Tortoise and the Hare and smiling. 🙂 “Slow and steady” really does win the race.
I’ve been hurt – painful emotional situations – but oh, this is the part that makes me happiest, I didn’t get CRUSHED!! 🙂 Instead of being overwhelmed by pain and the accompanying false guilt and pressure to fix everything, I could simply acknowledge the hurt, weep a bit if necessary, then step back and remind myself: “Send them love, send them light, then let them go.” I love Elizabeth Gilbert for teaching me that. What a beautiful way to deal with crushing folks. 🙂
Once I started thinking of things I was grateful for, I couldn’t stop!!
- The Belgian restaurant, Chambar, my friend Drea took me to in Vancouver. Oh! If you ever get to Vancouver, please go to this restaurant and order, well, anything! I had the Grilled Ostrich appetizer with Prunes and Sweet Onions, Braised Lamb Shank Tagine with Honey, Figs and Cinnamon for entree, Blackberry Tart with Lemongrass Coconut Ice Cream for dessert, and a foamy Latte after dinner. I also had the best beer of my life, a Belgian Trapiste: Rochefort 10. That meal took all my fun money for this month and the tastes, the atmosphere and the company made it worth every penny. 🙂
- I had one guest post and one article run this week!! The post on a Rainier Cherry Tart with Maple Cream is here at Lazaro Cooks, and the article on The Country Escape of Marie Antoinette is here at The Travel Belles. If you have a moment, I’d love it if you’d stop by, have a read and leave a comment letting us know what you think. 🙂
- My dishes are all done!!! Seriously – that makes me really, really happy. 🙂
How about you, dear ones? How has your week been? What are you celebrating as you look back?
Since it’s Friday, I’m starting my day with something special: a Blueberry Plum Smoothie. Mmm, it’s so creamy and scrumptious filled with red plums, plump blueberries, peach Greek Yogurt, fresh squeezed lemon juice, and a spoonful of lemon-flavored fish oil to fill it full of healthy Omegas.
As we all start this weekend, I raise my smoothie glass to you and thank you for your comments, your emails, and even just your presence. I love getting to know you and hearing about your lives and hopes and struggles. I’m so glad you’re in my life. 🙂
Blueberry Plum Smoothie
(Serves 2)
Ingredients:
1 cup frozen blueberries
2 red plums, pitted and sliced
1 small container peach Greek yogurt
juice of 1 lemon
1 Tbsp lemon-flavored fish oil
Directions:
- Add everything to blender or food processor and whir until smooth.
- Pour into two glasses and serve immediately.
by Krista | Sep 16, 2010 | Plucky Thursday
Today after work I went over to Mum’s place to pick her up for our Official Winter Clothes Shopping Trip, but before we took off I simply HAD to take some photos of her scrumptious garden. 🙂
Isn’t it pure loveliness? That Mums of mine can grow anything anywhere.
Our shopping trip was a rousing success for two reasons: 1 – I stayed within my budget and 2 – I don’t have ANY purchases I regret. Every last one of them makes me smile. It was one of those years where nearly my entire winter wardrobe was on its last legs and very near death, so it feels wonderful to have a few things restocked so I don’t shiver to bits when things get frosty. I can’t decide what I like best: purple tights, cheery red scarf, or my oh-so-comfy boots. What is your favorite must-have winter attire?
As the weather gets colder I am drawn to comforting, homey dishes that are healthy yet robust enough to keep me warm and satisfied. I found just such a recipe in Deborah Madison’s Vegetarian Cooking for Everyone. It is one of my favorite recipe books and I’m not a vegetarian. I just love her creative and highly inventive ideas for making humble veggies shine.
This time I made my own version of her Butternut Squash Gratin with Onions and Sage. Ohhh, my apartment smelled SO good from the sauteed thyme, sage and caramelized onions. Madison used Gruyere or Fontina, but I prefer the tangy sharpness of feta, so I used it instead. She also used milk with flour to bind the gratin, but I chose coconut milk for added richness. Delicious!!
I’m very excited to be a guest blogger at Lazaro Cooks today!! Lazaro is a fantastic cook in his own right, but also collects and features a fabulous array of cooks, recipes, and bloggers from across the country. If you have a moment, please click here to visit his blog and read about my Rainier Cherry Tart with Maple Cream and a Gluten-Free Maple Crust.
I hope you have a beautiful day, dear friends!
Butternut Squash Gratin with Sage, Onions and Feta
(Inspired by Vegetarian Cooking for Everyone)
Ingredients:
1/4 cup olive oil
4 cups thinly sliced onions
4-6 fresh thyme sprigs, leaves removed
2-3 Tbsp fresh chopped sage
salt and ground pepper
1 butternut squash, cut into 1/2 inch cubes
1/2 cup whole wheat flour (or gluten-free all purpose)
2 Tbsp chopped fresh parsley
1/2 cup grated Feta
1/4 cup heated warm coconut milk
Directions:
- Preheat oven to 350 F. Butter 2 quart baking dish.
- Heat 1/4 cup oil in skillet and saute onion, thyme and sage until onion is lightly caramelized, about 15 mins. Season with salt and pepper.
- Spread mixture in gratin dish and set aside.
- Return skillet to burn and heat remaining olive oil.
- Toss squash in flour to coat, discard extra flour. Add squash to hot oil and cook, stirring regularly, until browned on all sides, about 7 minutes.
- Add parsley, salt and pepper and cook for 1 more minute.
- Layer squash over onion mixture.
- Sprinkle with feta and add milk. Cover and bake for 25 minutes.
- Uncover, add bread crumbs and bake uncovered until top is browned and liquid absorbed, about 25 minutes.
by Krista | Sep 15, 2010 | Compatriot Wednesday
Monday night at CEC (Culinary Experimentation Club) we clustered around the counter nibbling deliciously greasy charcuterie and creamy goat’s milk cheddar as we sipped wine and chatted about our day.
It was Washington Night – and folks made dishes featuring the seafood, fruits and vegetables of our beautiful state.
Jenny and Deb made fabulous Apple Cheddar Bread that we tore apart and ate piping hot from the oven.
I baked Rock Fish with a buttery Pecan Lemon Crust.
Toby sauteed green beans with caramelized garlic and onions, and Jon whipped up a succulent and creamy shrimp sauce.
Cameron and Robin made a light and fresh salad from gorgeous candy-striped beets. You can view photos of these amazing veggies here.
Cameron also sauteed hearty kale with caramelized onions and it was pure salty goodness.
Jon went fishing and made us cornmeal crusted trout that went marvelously with his shrimp sauce.
Kat made a spicy Apple Chutney that went splendidly with, well, everything!
It was a truly delicious homage to our home state. What food best represents where you come from?
Last night as I was finishing up this post, I received an email from Cindy at Culinary Arts College letting me know that she’d included me on a list of Voracious Reading: 50 Amazing Food & Travel Blogs. I’m SO honored!! If you’re interested in a list of some truly fantastic food and travel writers such as Gourmantic, David Lebovitz, and Anthony Bourdain click here. Thank you, Cindy!!
Jenny and Deb’s Apple Cheddar Bread
(From All Recipes)
Ingredients:
2/3 cup white sugar
2 cups self-rising flour
1 teaspoon ground cinnamon
1/2 cup chopped walnuts
2 eggs, beaten
1/2 cup margarine, melted
1 apple – peeled, cored and finely chopped
1/2 cup shredded Cheddar cheese
1/4 cup milk
Directions:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.
- In a large bowl, combine the sugar, flour, cinnamon walnuts, apples, and cheese. Add the eggs, melted butter or margarine, and milk; stir until well blended. Pour into prepared loaf pan.
- Bake in preheated oven for 1 hour, or until done. If loaf starts to brown too much, cover with foil.
Kat’s Apple Chutney
(From Epicurious)
Ingredients:
1 1/2 cups apple cider vinegar
2 cups sugar
1 1/2 pounds tart green apples (such as Granny Smith), peeled, cored, chopped into 1/2-inch pieces
3 tablespoons fresh lemon juice
10 large garlic cloves
1 2-ounce piece fresh ginger, peeled, coarsely chopped
1 1/2 teaspoons salt
1 teaspoon dried crushed red pepper
1 1/2 cups (packed) golden raisins
2 tablespoons yellow mustard seeds
Directions:
- Bring vinegar and sugar to boil in heavy large non-aluminum saucepan, stirring until sugar dissolves. Reduce heat and simmer 10 minutes. Remove from heat.
- Toss apples and lemon juice in large bowl.
- Combine garlic, ginger, salt and red pepper in processor; blend until finely chopped. Add apple and garlic mixtures, raisins and mustard seeds to vinegar. Simmer until apples are tender and chutney thickens, stirring occasionally, about 45 minutes. Place in bowl. Cool. Cover; chill. (Can be made 1 week ahead. Keep chilled.)
Krista’s Rock Fish with Pecan Lemon Crust
Ingredients:
1 cup ground pecans
Zest and juice of four lemons (or limes)
3 pounds rock fish
Kosher salt and pepper to taste
1/3 cup butter, melted
Lemon/lime wedges for garnish
Directions:
- Preheat oven to 450 degrees F
- In food processor blend together pecans and lemon zest until it resembles coarse meal. Set aside.
- Arrange fish in bottom of baking dish, sprinkle with salt and pepper and drizzle with lemon juice.
- Sprinkle nut mixture over fish, spreading evenly, drizzle with melted butter.
- Bake 10-15 minutes until fish is cooked through.
- Garnish with lemon wedges.
Jon’s Rainbow Trout with Shrimp Sauce
Ingredients:
rainbow trout, gutted with fins removed.
cornmeal
sea salt
1 bell pepper
1 onion
4 cloves garlic
1-2 Tbsp olive oil
1-2 cups shrimp
1 cup white wine
1/2-1 cup half and half
1 Tbsp flour or cornstarch
Directions:
- Mix cornmeal and salt together. Dredge fish and set aside.
- In saucepan heat olive oil then saute bell pepper, onion, garlic and shrimp until cooked.
- In separate bowl combine wine, half and half and cornstarch, stir.
- Pour into saucepan and stir over medium heat until thick and hot. Set aside in warm place.
- In another pan heat up some olive oil on high until it just starts to smoke, then carefully drop the trout in on its side. Fry for
- approximately 3 minutes per side, and when it’s out the meat should just fall off the bone.
- Plate trout and pour over shrimp sauce. Serve warm.
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