Dessert: Grand Marnier Grilled Plums, and Family Reunion

Fresh from the garden. Photo courtesy of my sister L.K.

After all grilled food I shared yesterday it was only natural to post some dessert.  Although my plan was to share with you my biscotti recipe, my morning conversation with my parents and my sister made some changes to my posting schedule. 
They were having an unexpected family reunion at my parent's house (unexpected meaning it wasn't planned, but many relatives showed up: often happens in our house!), and she sent me a picture of the table, nothing fancy, just an usual late summer meal: stuffed peppers, some meat, garden vegetables, feta cheese, mushrooms (oh, my mother's mushrooms: she makes it amazingly delicious, and she picks them too), some antipasti in the very low right corner, and roasted plums in the middle. 

Nothing fancy... Photo courtesy of my sister L.K.

Roasted plums? That sounds interesting, and what about grilled plums? Yes, I can do that now! 
As soon as my Skype conversation was over, I went back to the kitchen to create. I didn't have all the ingredients for those beautiful roasted plums my sister made, so I made my own.

Ingredients:
1 lb (500 gram) any plums, halved and pit removed
2 tablespoons Agave nectar, or sugar
2 tablespoons Grand Marnier 

*Note: alcohol evaporates during cooking process, but you can skip it if it's not appropriate for you)

In a bowl combine all ingredients and place on a grill for 4-7 minutes. 
Here is another advantage of panini grill with adjustable plates: I was able to place plums cut side up to prevent juices from leaking, and I also set the top plate just to touch the plums, without squishing it. 

I decorated grilled plums with whipped cream and some sprinkles. 

To some degree I felt as I participated in the family reunion, thanks to Skype. 

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Does your family has spontaneous evens, or it is always planned?


See you,
Marina

Grilled, Breville, and Ariosto

Grilled potatoes with cilantro and smoked salt.
Note: potatoes were boiled first, then grilled.

I finally got something to grill on, nothing fancy or big, just a simple Breville panini grill, that I lovely call "my crocodile". 

Breville Panini Grill, my crocodile...

As soon as I unpacked it from the box, I put it to work: I was craving grilled vegetables all summer long. In went eggplants (aubergine),  zucchinis (courgette), and jalapeno peppers. 

Asian eggplants and zucchinis, mixed in Ariosto seasoning and olive oil before it went on the grill

Then I grilled some chicken breast for my meat lovers. 

Chicken breast and jalapeno peppers 

Then it was time for a grilled cheese sandwich with grilled vegetables and grilled onions. 

Cheese, grilled vegetables, basil, and grilled onions sandwich

And for dinner I made grilled potatoes with smoked salt and cilantro to accompany lentil and vegetables entree.

Grilled eggplants (aubergine)
with minced shallots in balsamic vinegar, and lentil Ariosto

Some time ago I received a free samples from Ariosto and have been trying it on different vegetables, legumes, and meats. 

Ariosto Seasoning 

This time for both, lentil and vegetables, I used Ariosto seasoning for potatoes, which has a wonderful combination of salt, garlic, rosemary, sage, juniper, basil, marjoram, oregano, laurel, coriander and parsley. 

I need to confess: this is my second Breville panini grill. First one I sold when we were moving cross-country: big mistake on my side! 
Each time I saw this grill in a magazine or at Williams Sonoma store, I would blame myself for selling it. About a year ago Breville came out on the market with a new version, 25% larger and improved (although to me there wasn't much to improve, I loved my old crocodile!), and I couldn't find a peace before I had it again. 
So when I received a Williams Sonoma gift card for my birthday, I knew what it's going to be, and a happy smile shone on my face. 
My favorite features of Breville panini grill: 
- adjustable height control of the top plate;
- adjustable angle of the bottom plate (wonderful to drain all the fats from grilling eggplants);
- super easy to clean.

A beautiful visitor...

What do you liked grilled? 

See you, 
Marina

Puff Pastry Rolls

My post today was suppose to be about vegetables. Grilled vegetables to be exact. But no vegetables were grilled. More on that later.
Instead I invite you to have a bite of those ricotta cheese and dill rolls.  They are very easy and quick to make: one package of puff pastry, a cup of ricotta cheese, one egg, a tablespoon of dill, a little salt. Mix all together, spread the filling on the dough (package of puff pastry usually comes with two sheets of dough, so the filling is enough for both), roll it, cut into 1/2 inch pieces, brush the top of each "floret" with egg wash, and bake 15-20 minutes in 400F oven. 
I call it an emergency feast when I have to change my dinner plans and make something really quick but somewhat fancy. The filling can be sweet or savory, better yet make one sheet savory, and another fill with jam to make a dessert. Possibilities are endless here! 
Usually I don't go for a store bought dough, the only exceptions are puff pastry and filo dough. I am in the process of mastering my puff pastry. I've done it twice and it's a long and labor intensive way that requires more practice. I am learning from Julia Child's book, where folding butter in the dough, then cooling, then folding again is required. 

If you know any shortcuts, please, do share!

See you,
Marina

Kitchen Arts and Letters

Before I left to New York, I made a list of places I wanted to visit. I knew we wouldn't have too much time, so I limited my list to two places: Carlo's Bakery and  Kitchen Arts and Letters, the bookstore that sells cookbooks. Not a cookbook section, not a small shelf, but a whole store, floor to ceiling of cookbooks.
A heaven for any cook, from a professional chef to a kitchen rookie.

How could I miss that? From their webpage I've learned that they offer more that 13,000 titles: all about food, cooking, food history, wine. Who needs a candy store when there is a cookbook store, which actually sells books on how to make candies too?!

We came to the store during the odd hours (in a big city slang meaning before or after the rush time), so the store was all to us. A friendly sales person was helpful in navigating us through the shelves, while we were just gasping for air when we saw books we wanted to have. The same sales person assured us, that if we can't find it in the store, to ask: they most definitely have it in is another area, as there's not enough room on the floor to keep all titles.
For a bookworm as I am, I want to have such a collection of cookbooks in my office, which would be conveniently located next to my big  dream kitchen. 

We spent quite some time in the store, lingering over colorful pages and interesting facts on food anthropology. And we both found some books that we couldn't live without any longer. One of them is The Georgian Feast by Darra Goldstein, book on history, traditions and food of Republic of Georgia with over one hundred recipes, some of which I am eager to share with you in the coming months. 

I can't wait to come back to the store one day soon! 

Do you have a favorite bookstore? 

What books do you prefer to buy?

Kitchen Arts and Letters accepts special orders and would conduct a search for out-of-print books without charge. 

Kitchen Arts and Letters

1435 Lexington Avenue,

New York, NY 10128

Hours:

Monday 1-6:00

Tuesday - Friday 10-6:30

Saturday 11-6:00

Phone: 212-876-5550

e-mail: letters@kitchenartsandletters.com

* I have no affiliation with Kitchen Arts and Letters, and I was not compensated in any way for this post. 
All thoughts and opinions stated in this post are 100% mine.


See you,
Marina

Back to School

Our morning on the first day of school looks like this:

Time to wake up!

Who, me?

I am almost... One more minute, please...

no, no, I am not sleeping... I am almost there...

I think most of the kids look at their books the same way
 on their first day of school... :)

Tomorrow our teenager starts his senior year of high school. 
Where did the summer go?! :)


See you,
Marina

Cheese Muffins

A few posts ago I teased you with some photos, and now it's time to share the recipe for those muffins many of your were so fond about. They are easy to make, and no stand mixer required. I personally do all mixing by hand. 

***

Cheese Muffins

Ingredients:

3 cups  (470 g) plain flour
1 Tablespoon baking powder
1 1/4 teaspoon salt
3 large eggs, beaten
2/3 cup (150 ml) olive oil
1 cup (250 ml) milk
1 cup (100-125 gr) shredded cheese (I used Swiss, Pecorino Romano, Feta, Mozzarella)
1 Tablespoon dried dill (optional)


1. Preheat oven to 375 F (190 C). Grease a 12 cup muffin pan with butter.

2. In a large bowl combine together the flour, salt, baking powder, and dill. Stir and set aside.

3. In another bowl , whisk the eggs, then add oil and milk and whisk again. 

4. Make a well in the middle of the dry mixture, add the egg mixture and shredded cheese (any cheese of your choice), and mix all ingredients. Do not overmix! 

5. Fill the cups with the batter, and level it with the rim.

6. Place in the middle rack in the oven, and bake 20-25 minutes.

When muffins are golden brown in color and springy to the touch, insert a toothpick in the center: it should come out clean. 

Cool it for 5 minutes (if you can), and enjoy with butter or raspberry jam. 

* This recipe was highly adapted from The WS Baking Book.

***

See you,
Marina

Happy 100th Birthday, Julia!

Share your love 

Julia Child is a legend, she is a chef of all chefs to whom I refer each time I need an answer.
In the modern world there is way  too many concerns about the high levels of fat in French cooking, introduced by Julia. When I hear it, I always say: "Nevertheless, Julia happily lived almost 94 years, so I'll take it". Julia herself advised to eat in moderation. "I would rather eat one tablespoon of chocolate russe cake than three bowls of Jell-O", she said.
Her cooking style,  her attitude and playfulness won my heart from the very first episode I watch after I purchased a DVD  The French Chef with Julia Child. I go to Julia not just for recipes, inspiration, and techniques, but for joy and to lift up my spirit. 

Listen to what Julia said to Letterman, when he asked her: Have you cook anything that turns awful?




With my spirit lifted, I improvise myself. 
For Julia's 100th Birthday I made a Rabbit Saute with Red Wine, Mushrooms, and Onions, adapting her recipe for Boeuf a la Bourguignonne (Julia Child, Mastering the Art of French Cooking, volume one).

Rabbit Stew

"This is my invariable advice to people: Learn how to cook - try new recipes, learn from your mistakes, be fearless, and above all have fun!" 

- Julia Child, My Life in France

"...no one is born a great cook, one learns by doing."

- Julia Child, My Life in France

Happy Birthday, Julia! 

See you,

Marina