Braised Beef & Italian Vegetable Stew | Warm & Cozy Dinner Recipe

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If you haven't noticed, I've been really into stews and soups this year.  I love that I can make them early in the day and they'll be ready at dinner time after simmering all day.  They make the house smell great and they make us feel good on a chilly night.

 
I served this stew to my friends on a casual weeknight dinner along with an Apple and Cranberry Crisp.  It was the perfect Fall dinner.  Warm fuzzies : )

Braised Beef & Italian Vegetable Stew

1/4 pound of bacon, diced
1/4 yellow onion, quartered
2 pounds of beef stew meat
6 cloves of garlic, rough mince
2 cups of red wine
4 cups of beef broth
1 large can of whole tomatoes, broken up, without juice
4 bay leaves
4 carrots, medium dice
3 cups of fresh spinach (1 cup frozen)
2 cups of shredded cabbage
1/2 pound of cavatappi pasta

crusty bread
olive oil
garlic clove
parmesan cheese

Heat oven to 250 degrees.

In a large dutch oven, cook bacon, rendering fat.  Add beef and sear stew meat and onions on high heat, for 2-3 minutes.  Add garlic and cook for 30 more seconds.  Add red wine, broth, tomatoes and bay leaves.  Remove from heat, cover and put it into the oven.

Slow cook in the oven at 250 degrees for at least 4, but up to 6-8 hours.

Remove the stew from the oven when the meat is tender and shredding.  Remove the bay leaves.  Add carrots, spinach, cabbage and pasta to the pot and cook on the stove top for 20 minutes until the vegetables and pasta are tender.


Serve with garlic french bread.  Slice the bread, drizzle with olive oil and place it on a sheet pan.  Put under the broiler for 1-2 minutes until toasted.  Rub with a garlic clove.

Garlic Scape Basil Pesto

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I first heard about garlic scapes through the food blog world. I came across them at a farm stand last month and grabbed a bunch to experiment with. I wanted to try to use them in a few dishes but ended up waiting a few days and then I wanted to use them before they went bad... so I ended up making garlic scape basil pesto.

I mixed with gnocci and halved grape tomatoes and the garlic flavor was pretty strong! I was surprised since I thought garlic scapes had a milder flavor of garlic than bulbed garlic-- but this was pretty strong. Regardless, Danimal and I enjoyed it! 


Garlic Scape Basil Pesto

4 garlic scapes (tough ends cut off & chopped into pieces)
1/3-1/2 cup basil
3 tbsp pine nuts
1/4 cup grated parmesan cheese
few swirls of olive oil

Combine all in a food processor and blend to combine.

Baked Onion Rings

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I will never eat fried onion rings again. I cannot even believe how much I enjoyed these! So easy! I subbed garlic salt instead of cayenne pepper since I ran out of it while making pecan crusted chicken (look for that post on Friday)... I really don't have much else to say besides how surprised I was that I made onion rings... and they rocked... and you should try this recipe!


Baked Onion Rings
Adapted from Martha Stewart

1 1/2 cups cornflakes
1/2 cup whole wheat dried breadcrumbs
1 large egg
1/2 cup low-fat buttermilk (I used fat-free buttermilk)
1/4 cup all-purpose flour
1/8 teaspoon garlic salt (original recipe: cayenne pepper)
Coarse salt and ground pepper
1 medium sweet onion, such as Vidalia, quartered crosswise and broken into rings (discard small center rings)
2 tablespoons olive oil


Directions

1. Preheat oven to 450 degrees. In a food processor, pulse cornflakes and breadcrumbs until fine crumbs form, then transfer to a medium bowl. In another medium bowl, whisk together egg, buttermilk, flour, and garlic salt and season with salt & pepper (salt omitted since used garlic salt).

2. Dip onion rings in egg mixture (letting excess drip off) and dredge in cornflake mixture; place on a large plate. Pour oil onto a rimmed baking sheet. Place in oven and heat 2 minutes. Remove sheet from oven and tilt to coat evenly with oil. Arrange onion rings on sheet. Bake, turning once, until onion rings are golden brown, about 16 minutes. Season with salt.

Pecan Crusted Chicken

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I've been wanting to make pecan crusted chicken for a while and I don't know what took me so long. I love pecans... I love chicken. It was really easy and really moist! I was surprised how much the chicken absorbed the paprika by soaking in the buttermilk for about 30 minutes. I'd definitely make this again. It was easy and relatively little prep (food processor mostly).

I paired this recipe with baked onion rings and sauteed spinach with garlic.

Pecan Crusted Chicken
adapted from Whole Foods

Ingredients

1 1/2 cups buttermilk
2 teaspoons cayenne pepper
1 1/2 teaspoons salt, divided
1 tablespoon garlic powder
4 (6-8 ounces) boneless, skinless chicken breast cutlets
1 cups corn flakes
2 cups whole wheat bread crumbs
1 cup whole pecans

Directions

Position oven rack to middle shelf; preheat to 375ºF. Spray baking sheet with nonstick spray; set aside.
Whisk together buttermilk, cayenne pepper, 1 teaspoon of salt and garlic powder. Add chicken; marinate 10 minutes.
 
While chicken is marinating, coarsely grind corn flakes and pecans, separately, in a food processor. Mix together in a large bowl; season with remaining salt.
 
Lift a chicken breast out of buttermilk allowing excess to drain off into bowl; cover entire chicken breast in corn-flake mixture; transfer to baking sheet.
 
Repeat with remaining chicken. Throw out any remaining buttermilk.
 
Bake 20 minutes or until internal temperature reaches 170ºF on instant-read thermometer.

Barefoot Bloggers: Greek Panzanella

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Do you need a quick and easy salad to serve with dinner or bring to a bbq? This recipe was really quick to pull together and received rave reviews. I bet it would even make an incredible bruschetta. The only change I made to the recipe was that I toasted the bread cubes in the oven instead of on the stove... it was just easier for me at the time.

I served this with a grilled greek chicken (need to make again, the grill wasn't cooperating), rice pilaf and an incredible dessert that may be posted on Monday so stay tuned.

Greek Panzanella
Ina Garten

Good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
Kosher salt
1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large diced
1 yellow bell pepper, large diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half rounds
1/2 pound feta cheese, cut in 1/2-inch cubes
1/2 cup calamata olives, pitted
For the vinaigrette:
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Directions

Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed. I toasted the bread crumbs in the oven... seemed a lot easier to me!

Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.

7-Up Cake

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Ingredients
1 1/2 cups (3 sticks) unsalted butter, softened
3 cups granulated sugar
5 eggs
3 cups all-purpose flour
2 teaspoon lemon extract
1 teaspoon vanilla extract
3/4 cup 7-Up
Confectioners' sugar for dusting

Instructions
Preheat the oven to 325 degrees F. Grease ad lightly flour a 10-inch tube pan. Set it aside. In a large bowl, cream the butter and sugar. Add the eggs one at a time, beating well after each addition. Add the flour. Than add the lemon and vanilla extract. Beat well. Gently fold in the 7-Up 1/4 cup at a time. Pour the batter into the prepared pan. Bake for 1 1/4 to 1 1/2 hours or until a toothpick inserted into the cake comes out clean. Transfer the cake from the oven to a wire rack. Let it cool in the pan for 15 minutes. Unmold the cake onto the wire rack to cool completely. Transfer to a serving platter and dust with confectioners' sugar.

Makes one 10 inch tube cake or bundt pan.

Sweet Potato Pone

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I checked out the cookbook Sweets Soul Food and Memories by Patty Pinner at the library recently. I highly recommend it if you like old fashioned Southern desserts. I wanted to pass on the recipe for Old Fashioned Sweet Potato Pone a family recipe from Patty Pinner. It is interesting, because unlike sweet potato pie filling it is firmer and can be sliced.

Ingredients
2 1/2 cups milk
4 sweet potatoes, peeled and coarsely grated
3 eggs
2 1/2 cups granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon grated orange zest
1/2 cup chopped pecans
1/4 cup (1/2 stick) unsalted butter, softned

Procedure
Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish. Pour the milk into the prepared casserole dish. Stir the grated sweet potatoes into the milk; this will prevent the potatoes from turning dark. In a mixing bowl, beat the egss well. Gradually add the sugar, cinnamon, and cloves, mixing well after each addition. Add the nutmeg, orange zest, and pecans. Mix until all of the ingredients are evenly distributed. Pour the mixture into the potato mixture and mix well. Dot the top with butter. Bake for 1 hour and 45 minutes, or until the pudding is set. Remove the dish from the oven. Let the pudding stand for 30 minutes before serving.

Serves 6 to 8

Recipe courtesy Patty Pinner the author of Sweets Soul Food Desserts and Memories

Pumpkin Spice Cupcakes

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Ingredients:

For cupcakes
2 2/3 cups all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1 tsp. salt
1 can 15oz. solid packed pumpkin (1 3/4 cups)
1 cup granulated sugar
1 cup brown sugar
1 cup canola oil
4 eggs
2 tsp. vanilla extract
1 cup raisins (optional)
2/3 cup walnuts (optional)

For frosting
14 oz. white chocolate, finely chopped
12 oz. cream cheese, soft, room temperature, cut into small pieces
12 Tbs. (1 1/2 sticks) unsalted butter, at room temperture, cut into small pieces
food coloring (optional) orange for (Halloween)
colored sugars (optional)

Procedure:

Preheat oven to 350 degrees F. Line three 12 cup muffin tins with cupcake papers.
To make cupcakes, in a bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Toss the walnuts and raisins with the flour mixture. (Helps prevent them from sinking to the bottom of the muffins)
In a large bowl, whisk together the pumpkin, sugar, brown sugar and oil. Add the eggs one at a time, whisking after each addition. Add the flour mixture in three additions, stirring with a plastic spatula. Mix until just combined. Do not overmix.
Fill the muffin tins about three-fourths full. Bake until the cupcakes are golden and toothpick inserted in the center of cupcake comes out clean. The muffins take 20-25 minutes. Transfer the muffin tins to a wire rack and cool for ten minutes. Then remove the cupcakes from the tins and let cool.

To make the frosting, in a double boiler, melt the white chocolate, stirring constantly, until smooth and creamy, 2 to 3 minutes. Cool until slightly warm to the touch. In a large bowl, using an electric mixer, beat the cream cheese and butter on a medium high speed until smooth and blended. Add the melted white chocolate and beat again until smooth. Use the frosting immediately, coloring it as desired with food coloring. Orange food coloring is wonderful for Halloween. Colored sugars can also be used to decorate the cupcakes.

Yield 36 cupcakes.

Potato Pancakes

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Ingredients

4 Potatoes (peeled & shredded)
1/2 Onion,
1/2 Apple
2 Eggs (lightly beaten)
1/4 cup flour
1 Lemon (juice of 1 Lemon)
2 teaspoons salt
1/2 teaspoon pepper
two tablespoons butter
1/2 cup Vegetable Oil

Preparation

1) Grate the potatoes into a medium size bowl filled with water with a box grater using the side with the largest holes. 2)Dice the apple and onion into small pieces and place in a second bowl and reserve. 3) Remove the grated potatoes from the water and squeeze the water out. Use a thin mesh strainer to remove any excess water over the bowl of water. (Keep the bowl of water it has the potato starch) 4) Place the grated potatoes, diced onion, diced apple, salt, pepper and the juice from one lemon into a bowl and mix together with a fork. 5)Drain the potato water over a fine mesh strainer and pour it out over the strainer obtaining the potato starch. Add this goodness to the potato mixture. Then add 1/4 cup all-purpose flour and mix with fork. If the mixture is too wet add a little more flour. Refrigerate covered with plastic wrap until the pan is ready.

6) Prepare a large frying pan and heat 1/2 cup vegetable oil and two tablespoons butter until it sizzles. Drop a tablespoon at a time of the potato mixture into hot oil. Flatten with a pancake turner. When bottoms are brown turn them over. When done remove and drain on a paper towel lined plate. Serve with applesauce, sour cream or just plain. Serve immediately.

Note: Peanut oil can be used instead of vegetable oil. Once the potatoes are shredded they will start to brown so make sure to keep them covered in water. The potato pancakes can be made large if desired. Fresh or dried herbs are also nice if you have on hand.

I'm Back

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I have not been updating this blog as often as I would like, since creating the Tamela Wolff Photography Blog. http://tamelawolffphotography.blogspot.com/
I have also been busy starting my career in Photography. I still enjoy food and cooking, but I feel my passion is with making images and that is my media of expression. If you are interested in viewing my photographs they are on the photo sharing site Flickr http://www.flickr.com/photos/cheftami/ I hope to see you there. Until then Carpe Diem.

Ethiopian Coffee Ceremony

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Coffee is a social drink, whether you are ordering an expresso from a crowded bar in Naples or sipping coffee from a saucer in Sweden, as Marcus Samuelsson's grandfather did. But the coffee ceremony from Ethiopia, the birthplace of coffee is something very moving. I got to experience it over the weekend, at an event hosted by Ethiopian born Chef Marcus Samuelsson and illy that was held at Espressamente, the illy cafe in San Francisco.
The coffee ritual occurs when you entertain guests at home in Ethiopia. Marcus Samuelsson explained it's a way of getting together, of celebrating. What I experienced was a form of hospitality that truly envelops all your senses. The coffee is prepared by a woman, sitting on the ground, but fresh flowers and greenery are used to beautify the space. Green coffee beans are roasted, and at first there is only the scent of incense used to begin the ceremony but slowly as the beans toast in a pan over the course of 40 minutes to an hour, the aroma becomes stronger and stronger. The scent is intoxicating!  It fills the space and if coffee is invigorating, the aroma is somehow relaxing and soothing. 
After just 8 minutes the beans begin to pop. When roasted, the beans are transferred to a basket and allowed to cool. Deciding when the beans are ready to grind is crucial. The basket is ingenious, it folds up and forms a funnel to slip the beans into a mortar and pestle where the beans are ground by hand. The grinds are boiled with water in a a jebena, a type of burnished clay pot. The coffee is served in small cups and we drink it black, in some parts of Ethiopia they might add salt or butter. The coffee is fragrant with floral and citrus notes and Samuelsson tells me later that Ethiopian coffee such as illly's MonoArabica blend from Ethiopia is best served this way without anything to detract from it's delicacy. The hints of jasmine and lavender are heady. Served with the coffee is a mixture of toasted grains and seeds, in this case crunchy barley and sunflower seeds that accent the toasty, nutty flavors of the coffee. It's an ancient ritual but everyone in the room is enchanted by it and the gracious East Bay based Ethiopian women who guide us through it. 

To experience some Ethiopian hospitality, please visit Brundo for coffee and spices and Cafe Colucci for a wide variety of Ethiopian food.

 Another post on the Ethiopian coffee ceremony:

Bay Area Bites

My thanks to illy for inviting me to experience the Ethiopian coffee ceremony. Please note, while I worked with illy during SF Chefs, this is not a sponsored post. 

Duck and Mango Soba Salad

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Duck and Mango Soba Salad is a big bowl of deliciousness--slithery noodles, succulent roast duck, juicy mango slices and vibrant green herbs. The dressing relies on just a few pantry staples. Asian pantry staples that is. I recommend you keep on hand six basic items--Chinese chili garlic sauce, soy sauce, rice wine vinegar, sesame oil, miso and coconut milk. You can expand that list as you see fit. I always have various types of soy sauce and Chinese vinegars, oyster sauce, fish sauce, hoisin sauce, Mirin, Chinese sesame paste, shelf stable packages of tofu, Asian noodles and some Thai curry pastes. A few pantry staples, a stop to pick up a duck at a Chinese deli and a swing through a produce market and you're on your way to making Duck and Mango Soba Salad!

I shop on Clement Street frequently because there are lots of produce markets with a variety of fruit and vegetables I can't find elsewhere (such as Chinese greens and fresh lychees) shops where I can find dim sum to-go and Chinese delis. I know some people like rotisserie chickens, but I prefer Chinese roast duck. Where I live in San Francisco they cost about $12 for a whole and $7 for a half duck. Roast duck is about as versatile as rotisserie chicken but so much tastier and not expensive.

This week I bought some firm green mangoes for a dollar a piece. You don't have to wait until a mango is soft to use it. In fact, some dishes are better if you use a firmer, less ripe mango. This is one of those recipes. If your mango gets very soft, scoop the flesh from the skin and pit, and freeze the pulp. It's great in smoothies, ice cream and baked goods.

Note: Test the noodles before the package instructions indicate they are done.

Duck and Mango Soba Salad 
Serves 4 as a main dish

Ingredients

6 Tablespoons rice wine vinegar
2 teaspoons brown sugar
4 teaspoons soy sauce
1 teaspoon Chinese chili garlic sauce (please tell me you have this, if not, you need it)
1 teaspoon toasted sesame oil

1 7 - 8 oz package buckwheat or cha green tea soba noodles
1 cup Chinese roast duck sliced
1 large firm mango, sliced into matchsticks
4 green onions, slivered
1/2 cup cilantro, chopped or more to taste

Instructions

Whisk the first five ingredients together until sugar is dissolved.

Cook the soba noodles al dente according to package directions. Do not overcook! Once cooked, drain, rinse, and place in a large mixing or serving bowl.

To the soba noodles add the duck, mango, green onions, and cilantro. Add dressing and toss again before serving.

Enjoy!

On Julia Child's 100 Birthday

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Today marks what would have been Julia Child's 100th birthday. She's a bit like America's culinary mother, the woman who encouraged and cajoled us into the kitchen to be become better cooks, with her humor and her can do attitude. I wish I had a great personal Julia Child story, but alas, I don't.  I can only share that like so many others, I have collected her cookbooks, cooked many of her recipes and thoroughly enjoyed watching her on TV.

Right now I am in the midst of reading Dearie: The Remarkable Life of Julia Child, the most comprehensive biography of Julia Child, written by Bob Spitz, someone who not only knew her, but admits to having had a crush on her. It's over 500 pages long and includes lots of anecdotes but it's really her character that shines through in the book and makes it such a good read. You can read an excerpt online.  

Also on my nightstand is a children's book that features Julia Child. Minette's Feast has illustrations that are somewhat reminiscent of Maurice Sendak. The book is short, perfect for bedtime reading. It incorporates tidbits and quotes from Julia Child, but it's really just the backdrop for a fictional story about her cat. It's light and fluffy (kind of like the cat!), and it will definitely please very young children more than adults, unlike Bon Appetit: The Delicious Life of Julia Child, a children's book for slightly older kids, that I believe all Julia Child fans will relish. 


Julia Child has been the focus of many of my blog posts over the years, both before her death and afterwards. Feel free to peruse them: 

Julia Child's Ratatouille recipe  and a review of Bon Appetit: The Delicious Life of Julia Child Julia 

Child Panel Discussion with great personal stories from those who knew her 

Julie & Julia, the movie an inside look at the making of the movie and the food scenes

Happy Birthday Julia!  includes her crepe recipe

Julia Child's Clafouti recipe


Thank you, Julia Child my personal tribute to Julia Child, a day after she passed away
and don't miss Jacques Pepin's charming recollection of Julia Child, it was published in the New York Times, yesterday.

Amy's Southwestern Grilled Cheese Sandwich

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Thanks to Nate Pollack for the photo

Sharing original recipes here on the blog led to writing a cookbook and doing recipe development for corporate clients. But this is the first time (that I know of) that I've ever had an item on a menu. It's my Southwestern Grilled Cheese Sandwich and it's available at The American Grilled Cheese Kitchen. I don't know how long it will stay on the menu, but for this week, 20% of the proceeds of the sandwich go to support one of my favorite non-profits in San Francisco, La Cocina. 
So what's in the sandwich? 

• Artisan Bakers sourdough
• Chipotle butter
• Tillamook Jack
• Tillamook Sharp Cheddar
• Fresh Jalapeños and Hatch chilis (from New Mexico)
• Roasted tomatoes
• Sweet white corn
• Black beans seasoned with garlic, cumin and bay leaves

Do give it a try and let me know what you think! 
American Grilled Cheese Kitchen1 South ParkSan Francisco415.243.0107
Open 7 days a week: Mon-Fri 8am- 3 pmSat-Sun 10am - 4 pm
My thanks to Tillamook for sponsoring the contest using their cheese.

The Food of Israel

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The Israel we know is a land of contradictions and conflicts and common ground can be hard to find. But having just been there, I can say the notable exception to this, is the food. The food is really, really good, and something everyone enjoys with gusto whether it's fine dining or street food. Like the country itself, the food is very diverse. And while the history and scenery might be enough for some tourists, I came for the food. Not just because it's good, but because it provides a window into the culture and the people living there.

While there is diversity in people, politics, heritage, beliefs, religion and more in Israel--enthusiasm and appreciation of food surely is universal. Frankly, it's hard to think of a place with more diverse cuisine; their most famous dishes come from all over the world and use the great local ingredients that are readily available thanks to the climate and often innovative agricultural techniques not to mention Israeli tenacity. 

I thought I knew what food in Israel would be--hummus, falafel, olives and the like. I did find all of those things, but I also discovered so much more. Israel is a country of immigrants and refugees from all over the world and they bring their culinary traditions which become woven into the fabric of a modern country that is thousands of years old, but was declared the State of Israel some 64 years ago.

Here are some common and delectable dishes I tried in Tel Aviv that were (mostly) new to me.
Sabich
Oh my, this is the egg sandwich to end all egg sandwiches. Egg salad, the kind with chopped up hard boiled eggs and mayonnaise is my kryptonite. I cannot stand it. But this unusual combination of thinly sliced fried eggplant, hard-boiled eggs, tahini, fresh tomatoes and lettuce, herbs, slivered onions, pickled cabbage and  various hot sauces including amba, a kind of tangy hot, vibrant pickled mango sauce, is something else altogether. Some versions also include thin slices of cooked potato. I know it sounds weird but trust me when I tell you this is one of the most delicious street foods I have ever eaten. It's a riot of flavor and texture and somehow both filling and yet light. Mostly it's layers of soft and silky vegetables but there is juiciness and a little crunch from fresh vegetables too. It was brought to Israel by Iraqi Jews who enjoy it on the Sabbath, because everything can be prepared ahead of time. It's typically eaten either for breakfast or lunch. 
Where to eat it: I read that the version at 2 Tchernichovsky Street was the best and I believe it. It is made with care and costs only around $5, a pittance for a sandwich that is life changing! 
Mafrum
This is another dish I never even heard of before coming to Israel. But I'd go back to Israel just to eat the delicious versions I tried in the Carmel Market. Another dish prepared for the Sabbath, this one comes from Libya. I've also been told it's a Berber dish. Highly spiced meatballs are packed into artichoke hearts or sandwiched between slices of potatoes or eggplant then dredged in flour then egg and fried and finally cooked in a tomato sauce and served. 
Where to eat it: I had it at Dr. Mafrum, Rambam 4 in the Carmel Market
Shakshouka
I first had shakshouka in Morocco, but Israelis have really taken to the dish and it is served just about everywhere, especially for breakfast. It's a cinch to make at home. Just sauté some onions, peppers and add plenty of tomatoes. Cook it into a thick sauce and season it with paprika then poach some eggs in it. Lightly poach the eggs or cook them all the way through, however you prefer. And voila! You have a satisfying dish that demands nothing more than bread to sop up the sauce. 
Where to eat it: Anywhere! I had the best version in someone's home. Thanks to a new service called EatWith, you should soon be able to eat in someone's home too when you are traveling to places like Israel, Italy and Spain.  But I also had it served in a little cast iron pan at Cafe 12, Rothschild 12,  in Neve Tzedek, a very hip neighborhood filled with boutiques and galleries where the beautiful people go. In fact, my dining companion spotted a former Miss Israel, model and actress Gal Gadot who starred in Fast & Furious.

More posts on Israeli cuisine to come! 
This trip was sponsored by Taste of Israel and I was their guest. I was not paid to write this or any other post.

DIY Gilded Frames

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I am not allowed to buy any more frames.  It is a self-enacted rule.  I have more frames than I'd ever need.  They are various styles and finishes... most of which I've grown tired.  Of course.  When looking for inspiration for decorating our house, I started flipping back through photos from our honeymoon in Italy.


I loved our hotel in Florence, Hotel Lungarno.  The decor was so lovely - comfortable, but elegant.  I love the white slipcovers on everything, the walnut antiques and the... gold gilded framed art.

So, I decided to take my collection and attempt to transform them into aged, gold frames.

The only room that has frames complete with 'artwork' (aka photos...) is our bedroom.

I love family photos in the bedroom - above the chair I have this photo of Emma that I took in the Boston Public Gardens.




Hello Sweet Girl : )


Then by our bed I have two photos that I call "Before & After." 


One at our wedding, our first married couple portrait, and one with Emma - our first family portrait. 



Here is a close up of the treatment of the frames.  I started by spray painting them gold, then brushed on wood stain tinted polyurethane.  After it dried, I rubbed it with steel wool to take the shine off and weather it in places.  I love the irregular and imperfect nature of this project - as we saw in Italy, the more rustic and battered, the better.

These were the paints I started with - I ended up using the Heirloom White on the frames in Emma's room and the Rust-Oleum Bright Reflective Finish Gold (the one all the way to the right) for the others.  The other paints had too much glitter and didn't look authentic.



Random...


To matching!



Here is the PolyShades I used - Mission Oak in Satin.


The frame on the left has just been sprayed, and the frame on the right has been sprayed, then brushed with the tinted poly and rubbed with steel wool.

Emma at the Pumpkin Patch & Our "Fallized" Front Steps & Window Box

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 When we first bought our house, one of the first things I was looking forward to was decorating the front steps for Fall.  I had a vision for filling the flower box with heirloom pumpkins.  After I put two pumpkins in, and was on my way with a 20-pounder, I thought... hum... this might not be a great idea.  So, I switched it up and put flowers in the flower box (plus some kale) and pumpkins in the urns. 
 
 Last weekend we took Emma to the pumpkin patch - she says, "Yeah! Heirloom Pumpkins!"

This is how the outside of our house is shaping up - we haven't had to do much to the outside except a little power washing and hanging a wreath.  I really love the current paint colors and plan to keep them.


Stacked pumpkin planter.


Big girls on the steps.  To everyone's amazement, I decided to forgo my typical 'blue and white pumpkin' look and go for traditional orange and green.  I think the color scheme goes great with the colors of our house - it feels subtle and natural.


In the flower box, I did orange mums alternating with kale.  When the mums are in full bloom, the contrasting green between them will really make the orange pop.



On our side porch, I have more mums and a couple of gourds.  I put out some velvet and linen pillows to make our seating really cozy.  I'm thinking coffee and scones out here tomorrow morning!

Tuscan Braised Beef Stew with Mashed Potatoes | Comforting Dinner Ideas

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On Sundays, I love to have something cooking all day in the kitchen - especially in the Fall and Winter months.  There is something so comforting about a big pot simmering on the stove or braising in the oven all day long.  As soon as the cool mornings hit, I can't wait to get into the kitchen and throw some beef, wine, garlic and herbs into a pot.

This braised beef recipe was derived from my "Tuscan Short Ribs" recipe, but uses Beef Stew Meat instead.  You can easily find Stew Meat at the grocery store - it is usually the trimmings of roasts and steaks that were leftover when cutting the large pieces.  At about $5 a pound, it is a steal and usually very high quality and lean.  I find that if I cook it for at least 4 hours, it always breaks down into very tender, shredding beef that is perfect for stews and pasta.

The "Tuscan" part of this recipe is the rosemary, wine and olives that really perfume the beef stock as it cooks.  I like to serve it over chive mashed potatoes or with really crusty bread that has been toasted and rubbed with a garlic clove.

For these types of recipes, I use my Staub dutch oven (that I featured in my USA Today Modern Woman Fall Entertaining article), but you can also use a crock pot for the all day simmering or sauce pan with a lid that can go from stove top to oven. 
Tuscan Braised Beef Stew 
with Mashed Potatoes

2 tablespoons of olive oil
2 teaspoons of sea salt
1 teaspoon of pepper

1/4 yellow onion, quartered
2 pounds of Beef Stew Meat
2 cups of red wine
4 cups of beef broth
1 cup of whole green olives, halved
6 cloves of garlic, rough mince
2 sprigs of rosemary
1 cup of mushrooms, halved
4 sprigs of thyme
4 carrots, medium dice
.................
mashed potatoes
and/or french bread

Heat oven to 250 degrees.

Season beef with salt and pepper. In a large dutch oven, sear stew meat and onions on high heat, for 2-3 minutes.  Add garlic and cook for 30 more seconds.  Add red wine, broth, olives, rosemary, mushrooms and thyme.  Remove from heat, cover and put it into the oven. 

Slow cook in the oven at 250 degrees for at least 4, but up to 6-8 hours. 

Remove the stew from the oven when the meat is tender and shredding.  Remove the herb stems.  Add carrots to the pot and cook on the stove top for 20 minutes until the carrots are tender.  Serve with mashed potatoes and french bread.

My Fall Entertaining Favorites | USA Today's Modern Woman Magazine

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I was recently asked to contribute my favorite Fall Entertaining products for the latest edition of USA Today's Modern Women magazine. 

I sent them many, many products and they selected their favorites from my submissions.  So, I wanted to go ahead and share those in the article and my other favorites with you as well.





Pewter Oval Footed Bowl, $460.00
Fill this elegant bowl with seasonal produce like fruit or gourds for a handsome harvest centerpiece.
http://www.match1995.com
Bourbon Vanilla Sugar, $23.40 for 3 pack
Easily add the warmth of vanilla to coffee or dessert with this gourmet Bourbon Vanilla Sugar when you're entertaining on a crisp Fall day.
www.RodelleKitchen.com


Libeco Tea Towels, $11.00
These classic towels are the perfect accent to use under your hot platters for a family style meal.  I'm sure you notice these all of the time in my photos!
http://www.libeco.com




Natural Beeswax Candles, $33
Creative Candles are the absolute best, clean burning candles.  Classic.
www.creativecandles.com



Arches Lanterns, $24.00-79.00
These lanterns provide instant ambiance for a cozy dinner.



Pewter Chargers, $250.00
These rustic, yet elegant chargers make any setting seem stately and refined.
http://www.match1995.com



Maple Paddle Board, $54.95
I use this board to serve a bountiful spread of cheeses - very casual and chic.


Chocolate Brown Monogramed Linen Napkins, $49.95 for 4
You'll never notice a stain on these elegant linens.  The monogram is a must for every host!  Love that the brown is shown with an "H" embroidered!

Emile Henry Pie Dish, $45.00
Not just for pies, it makes a beautiful service piece for baked casseroles and side dishes for a family style meal.



Graphite Staub Cocotte
I use this impressive crock for cozy fall favorites like boeuf bourguignon - it goes straight from the oven or stovetop to the table.


Pottery Barn Pumpkin Serve Bowl, $14.50
I love these fun and seasonal bowls - they will completely make your table and party!