This is just lovely!
Lost Things is a short stop-motion film… Written & Directed by – Angela Kohler & Ithyle Griffiths.
Starring Alison Sudol from A Fine Frenzy
This is just lovely!
Lost Things is a short stop-motion film… Written & Directed by – Angela Kohler & Ithyle Griffiths.
Starring Alison Sudol from A Fine Frenzy
For those of you who don’t know The French Laundry is one of the most famous restaurants on the west coast of the United States. For those of you who do, I invite you to tell us all about your experience in the comments below.
I received the The French Laundry Cookbook as a gift and duly marked all the wondrous dishes that I’d love to make.
Then never made them.
I’d trot out the cookbook to make an appearance every now and then on my display stand in the dining room.
But still, the recipes were intimidating… OMG it’s Thomas Keller!!!
Well last week Maggie Mason sent out the challenge to pick three things off your life list and do them this month.
The first thing I did was adding to my Make 100 Wonderful Things category with this project.
The next thing I wanted to cross off my list was to make something out of my beloved FLC!
It wasn’t hard to choose. I’ve never made gnocchi before and I was sure the family would like it.
That and it was only 4 ingredients. Or, so I thought. But I’ll get to that later.
So, first I baked the potatoes. Yes! I can do this. I didn’t even mind the starch-glue bomb that went off all over my kitchen.
Though my cat was not best pleased about getting squirted with flying potato from the ricer.
Sorry Shug
Next I made the dough, which was not as difficult as I thought it would be. So far so good.
When I went to shape the gnocchi I found that the technique instructed in the book did not work well for me so I did my own thing of: rolling the dough snake then cutting the pieces off then rolling the pieces into balls then forming the ridges with a fork.
I couldn’t find a gnocchi paddle but the fork worked well.
Tada! Gnocchi! Little pillows of potato-ey loveliness!
The ones demonstrated in the FLC were small. Mine are more thumb sized. A main course sized portion, yeah, yeah that’s it!
Ok on to the rest…what you thought that was it? Nope there’s more.
Here’s my mise en place for the rest of the meal preparation
In addition to the gnocchi I was to poach some smoked salmon in milk at precisely 115 F degrees. I used my digital meat thermometer to keep watch on the temp.
I realized at the end that Chef Keller meant for me to use something more like lox type smoked salmon. Oops! I used the other kind. Oh well, I flaked my salmon into chunks for the plating.
The thing I love about cooking is that it’s not an exact science. If you don’t have or can’t get a certain ingredients you can make substitutions and it is just as tasty.
The other change I made to the recipe was the bitter greens salad for the top was replaced with Mache, a sweet delicate lettuce that I knew the kids would eat.
I attempted tomato diamonds too! So now I know how to make those.
The sauteing of the gnocchi went well and they had a lovely crispy crust on the outside.
Yay! And, might I add, Yum!
It was gone in no time, with a request that I make them again sometime!
So, That getting crossed off my life list. But more important I’m not intimidated by the recipes in the FLC anymore and I’m chuffed to try more.
I think Chef Keller would be pleased.
Next up, Saber open a champagne bottle. Stay tuned.
The guy draws on coffee cups! He draws amazing things. He draws wonderfully well.
On COFFEE CUPS people!
Mind officially blown.
Click on the photos to see more!
new stuff from Lakia!
Papierkrieg on Vimeo by Makaio Tisu, originally uploaded by Kathleen Rear.
Too cute!
A quick disclaimer: The book I used was falling apart. It was found at St. Vinnie’s on the take it it’s free bin. So, no showing up at my place bearing pitchforks and torches because I cut up a book.
Thanks to ahhh design for the how to on this really great project!
The book? One of my favorites and one of the best opening lines in literature. I kept some of the beautiful illustrations and incorporated them into my design.
Step #1:
Gently, carefully cut away the binding from the book cover using a sharp exact o knife.
I incorporated the beautiful illustrations into my design.
Step #2:
The spine seemed really floppy without the pages go I cut a piece of painting canvas from a sheet I had left over, then I cut a piece of the end paper to go along the spine.
Using Elmer’s glue I sandwiched the canvas to the spine and then the end paper remnant to the canvas. I tried to add some ribbon because I thought it looked nice, but wound up discarding it.
Step #3:
I placed waxed paper over the day planner then weighted the glue up with books for about 4 hours.
(if I had to do this step over, I would use spray adhesive like Amanda did. But I didn’t have any so, *shrug*)
Step #4:
I removed a three-ring binder hardware assembly from an old address book I also found at St. Vinnie’s.
I took the three-ring hardware to the home supply store and got screws and covered washers that would fit perfectly.
I marked the book and drilled for the screws and attached the hardware off-center so the book would close.
I lucked out and found day planner refills that fit perfectly, but if I didn’t I was planning on printing my own.
I used another illustration from the book for the title page
Tada!
I love using my new Day Planner.
Stairway to Heaven Music Box!
This recipe from the Williams Sonoma catalog has gotten a lot of mileage this winter, it’s very hearty and meaty.
Baked Ziti
Position a rack in the upper third of an oven and preheat to 400°F.
In a 10-inch nonstick fry pan over medium-high heat, warm 2 tsp. of the olive oil. Add the sausage and cook, stirring and crumbling with a wooden spoon, until browned, about 5 minutes. Transfer to a paper towel-lined plate.
Discard all but 1 Tbs. of the fat in the pan. Set the pan over medium-high heat and warm 2 tsp. of the olive oil. Add the eggplant and cook, stirring occasionally, under tender and browned, about 6 minutes. Transfer to a large bowl.
Set the pan over medium heat and warm the remaining 1 Tbs. olive oil. Add the onion and cook until softened, 5 to 6 minutes. Add the garlic and cook for 1 minute. Add the wine, increase the heat to medium-high and bring to a boil, stirring to scrape up the browned bits. Cook until the liquid is almost evaporated, about 3 minutes. Add the tomatoes and their juices and simmer until thickened, about 10 minutes.
Add the sausage, pasta, basil, olives, 2 cups of the mozzarella and the tomato sauce to the bowl with the eggplant and stir to combine. Season with salt and pepper. Transfer the pasta mixture to the fry pan and sprinkle the remaining 1/2 cup mozzarella and the Parmigiano-Reggiano on top. Cover the pan, transfer to the oven and bake for 25 minutes. Uncover the pan and broil for 5 minutes. Let stand for 10 minutes before serving. Serves 6.
Each month Marche features the food and wine from a different region of France. It’s a six course, Prix Fixe tasting menu that goes for $38 per person, not including wine.
This month we joined them in Savoie and the Alps.
And we took the kids…
My kids are picky when it comes to American food, i.e: They must have their cheeseburger just so, but, when trying new things from other countries they are pretty adventurous eaters.
A reservation is highly suggested when attending the regional dinner. We waited for our table a for about 10 or so minutes, and ordered drinks at the bar while the kids window shopped.
Jefrey had his favorite Dark and Stormy and I tried The Ascot.
It had Makers Mark and amaretto and anise. Yummy!
Anyone who’s been to Marche knows that service is slow. This night was no exception however, we did linger for quite a while unattended once seated. Our server made up for it with a charming personality and prompt service once she did get to us. So, that means all forgiven in my book.
Our Amuse Bouche was a pork pate with juniper berries and swiss chard that was gone before I could take a photo. It was a very nice start and the boys loved it.
Again guys, I’m really sorry about the phone camera photos. I promise on a stack of Kesey’s that I’ll bring a proper camera when I review again. Pinky swear!
The first course was Creme au Radis: a radish green soup with mustard creme.
I was expecting it to have a little spice, because it’s radish, but it was herby and creamy. It needed just a little more salt. The kids liked it, and Kel (15) finished it all.
I try not to tell them what’s in something new and have them just try it. Sometimes people tend to not like something simply because their expectations are thrown.
The second course was Asperges Vinaigrette aux Noix : asparagus with vinaigrette and chopped egg and toasted walnuts. It was served chilled.
As you can see I was so excited I had half of it eaten before I remembered to take the photo. It was good! And, if I had to choose, my favorite dish of the evening. A favorite for the kids too. Especially Gav (12) who loves asparagus, though the vinaigrette was a little strong for him he said.
Oh, before I go on I should show you the bottle of wine we ordered.
Domaine Tissot Poulsard, Vieilles Vignes Arbois 2007
It was one of the wines selected for the tasting menu. You could order by the bottle or the glass. It was a light, fruity, and a little effervescent. I really liked it.
We had a choice between two main course offerings.
Caille Rotie au Gratin do Poireaux avec so Salade de Roquette: roasted quail with potato gratin and arugula.
Or
Truite a l’Oseille, Fricassee de Pommes de Terres et Petis Oignons: pan fried trout with fingerling potatoes and pearl onions.
We all choose the Quail
The gratin was very good, the gravy yummy, the quail was juicy with crispy skin. The arugula salad could have used more vinaigrette. Game bird is a favorite of the boys so this vanished in record time too.
The cheese course was Saint-Nectaire Laiter: a semi-soft cow’s milk cheese with spiced apple compote.
It was a very sharp and smooth cheese, the apple compote did a lot to cut though the strong flavor. On this course we all took what we like to call at our house a “no thank-you” bite. It was very strong cheese.
For dessert we had Pain de Pistaches: pistachio-almond cake with kirsch creme and preserved cherries.
I loved this not too sweet cake and tart/sweet cherry preserve! It was just the right thing to finish a big meal. It goes with out saying that the kids ate their cake.
This meal was just outstanding! Marche is one of my favorite places to eat here in Eugene. Like so many places here you can dress up (I did) or keep it casual with jeans and a button up or polo (the boys)
Again I will insert the caveat that if you have tickets to a show you should make your reservation at least two hours before curtain up if you’re wanting to dine here before. I have always walked away very very happy.
And don’t forget to grab a baguette on the way out. They’re free.
P.S. They serve root beer too!
Free Printable To Do List
What are you doing today?
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Cheers
Kath
Kathleen Rear 