Merry Christmas!

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With traveling back to east coast, I did far less holiday baking than ever before this year. I haven’t quite figured out the whole living on a different coast and making gifts thing.  My big project this year was canning strawberry jam (recipe to follow). I still managed to do a bit of baking in my in-law’s kitchen after we arrived.

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I don’t think I could get away with not making Chocolate Crackle Cookies and Chocolate Chip Cookies. If it is Christmas, I have to bring something chocolate. They have become an expected holiday basket component. Merry Christmas and Happy Holidays!

Christmas baskets

Farmer’s Market and Persimmons

Persimmon

I love our weekly trips to the farmer’s market. It still feels a little magical to have fresh local stuff when it is nearly December. I love to just walk around and see what’s new each week. I am mildly obsessed with the mushroom stand. Who knew tree oyster mushrooms were so good? I bought them the first time because they looked cool. We picked up persimmons this week because just about everyone was selling them. The last time I had one it was really bland. These were, of course, much better. They are sugary sweet, and I think they would stand up well to baking. In muffins maybe?

Farmers market

Romanesco Broccoli

Romanesco broccoli

I had never even seen Romanesco until it caught my eye at the farmer’s market last weekend. It was in between the cauliflower and broccoli and looked part space age and part dinosaur…of course I had to buy it. Then I saw it over at the Fast Grow the Weeds and at the lovely La Tartine Gourmande. So, I guess it isn’t so obscure. I roasted mine with olive oil, salt and pepper at 450 until it was lightly browned and slightly crisp.  I thought the flavor was maybe a little sweeter than cauliflower and mellower than regular broccoli. I am not sure how short the season is, but I plan on buying more if I see them this week.

Trip to Sausalito

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I recently got the chance to take a quick overnight trip to Cavalllo Point in Sausalito. The weather was perfect, and we had such great views of San Francisco. I had a few hours to just walk around and explore the grounds and the waterfront.

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Cavallo Point has a well known Michelin Star rated restaurant, Murray Hill. We opted for dinner at Farley Bar for a less formal and less pricey option. I highly recommend the charcuterie plate. I ate more than my share of the excellent duck pastrami. It is amazing how just one relaxing night away can feel like a mini vacation.

Cavallo Point

Spicy Eggplant Relish

Spicy Eggplant Pepper Relish

When I saw this Eggplant Relish over at Food on the Food, I know I would have to make it. It sounded so good, and it totally is. You should need to make this, especially if you are a eggplant fan. I have been pretty much putting it on everything, including turkey burgers, chicken and tuna steaks. It would be perfect to serve with roasted vegetables. Personally, I like this quite spicy and added about a 1/2 tsp of cayenne and some extra cumin to the original recipe.

Spicy Eggplant Relish
Slightly adapted from Food on the Food

2 tbsp olive oil
1 minced onion
2 Japanese eggplants or 1 globe, diced into small cubes
1 tsp ground cumin
1 tsp salt, plus additional to taste
1 medium red bell pepper, minced
1 clove garlic, minced
2 tbsp lemon juice
1/2 tsp cayenne (you may want to start with 1/4 tsp)

Heat oil in a large skillet and add onion, eggplant, cumin, and salt, and sauté over medium heat until eggplant is tender, 10-15 minutes. Add pepper and sauté another 5 minutes. Stir in garlic. Stir in lemon juice and cook several minutes more. Add cayenne a few shakes at a time until you get the desired heat. Add more salt if necessary. (I added another 1/2 tsp of salt.)

Making Beef Stock…

Homemade Beef Stock

I love making my own chicken and vegetable stock, but I have always bought beef stock. I heard it was a lot of work and takes a long time. This is true. Roasting bones, simmering for nearly a day, straining, skimming fat, it isn’t a quick process. The end result is worth is and doesn’t resemble any stock you can buy at the store. I used this recipe as a guide from Nourished Kitchen that simmers for up to 24 hours.

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If you are going to make beef stock, you really need to buy the highest quality stock bones you possibly can. I bought mine from Full of Life Farm at our local farmer’s market.  If you are boiling bones you really should know where they came from, right? As mentioned this is quite different from store bought boxed/canned beef stock. It will have a deep rich beef flavor and don’t be surprised that it will congeal when it cools.  I added spinach, and dried thyme for an iron/nutrient dense quick soup. This would be the perfect base for French onion soup or rich fall gravies.

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Beef Stock
Adapted from Nourished Kitchen 

3-5 pounds beef stock bones (local grass fed organic)
1 onion
4 carrots
4 celery stalks
4 cloves of garlic
4 bay leaves
1 tbsp peppercorns
2 tbsp cider vinegar
1 bouquet garni of thyme, rosemary, parsley
salt to taste

Rinse and dry the bones. Place evenly on a sheet pan and at 400 degrees for an hour until they are browned.  Add the drained bones, bay leaves and vegetables to a large pot and cover with water. I used a 6 quart Dutch Oven and fit about 14 cups of water. Bring to a boil and add vinegar. Turn down to a simmer and skim off any fat and foam as it boils to the top. I found I only had to do this a few times. For the last few hours of simmering, I added my herbs and peppercorns. Allow to simmer for as long as possible, up to 24 hours. (Yes, it is a long time!) After it has cooled slightly, pour though a fine mesh sieve. Cool completely and skim off any fat from the top layer. The finished stock will set when refrigerated.

Neighborhood Lemon Trees

Lemons

It still amazes me that people can grow lemons in their yards here.  I have been taking Phoebe for long walks around the neighborhood and every time, I see a citrus tree I feel the need to stop and casually check it out. If I ever do have a real garden here, I will definitely have to add one to my list. I can’t imagine ever having too many lemons.

Fresh Broiled Sardines and Unpopular Opinions

Sardines and Basil

Now that I have a less hectic schedule, I have found that I don’t mind doing laundry and mopping the floors. I kind of enjoy it. I know, right? This isn’t to say that I am turning into some kind of Stepford wife, just that these mundane household tasks make me feel more connected and balanced somehow. Well, everything but washing dishes. I still hate that with a passion. Not feeling so rushed all the time has been a blessing I didn’t know I needed.  In a lot of ways, my health issues have forced these changes and made me slow way down. But, I really want to to whatever I can to preserve this pace, even if it means sacrificing other things.

Little Fish

I think that my recent enjoyment of housework is ranks right up there with most people’s opinions on sardines.  It falls solidly in the ‘Do Not Like‘ category. You probably already know how good these little fish are for your health.  If you like salmon or tuna, I really think that you can acquire a taste for them.  The quality of canned varieties vary. I recommend trying a brand packed in olive oil. They are great with mustard and crackers or tomato sauce and pasta.

I bought these larger fresh sardines from the fish market and broiled them with the slightest brushing of olive oil, salt and pepper. They are naturally very oily and flavorful so you don’t need to do much to them. I broiled them for about 5-6 minutes, until the flesh is firm to the touch and the eye is opaque.  I actually used our toaster…no, point heating up the whole oven for two little fish! It is really simple. They do have a lot of bones, but you can pull the flesh delicately away from the center to avoid most of them.  So, this isn’t so much a recipe as me imploring you to try them, even if you think you hate them.