Gastronomy: Homemade Butter, Life's Simple Pleasures

High cholesterol be damned! I understand the need to cut back, eat healthy, and watch your intake, but it’s also important to live and appreciate the small beauties that life offers. Sometimes, the simplest of pleasures can be found in the humblest of places. In this instance, I’m talking butter. Not mass-produced, over-salted, sticks of trans-fat, but, rather, the creamy, lightly salted delicacy, that can be paired with a rustic piece of bread or a freshly-picked vegetable.

In less than 5 minutes time, my son and I whipped up a fresh batch of homemade butter. We served it on crackers with tomatoes and fresh herbs: An effortless act for a fanciful delight.

Homemade Butter
2 c heavy cream, organic or not ultra-pasteurized
Fine sea salt

Whirl cream in a food processor until it separates into buttermilk and clumps of butter. Keep processing until the butter forms into larger clumps, approximately 3 minutes.

Pour mixture into a strainer and let drain briefly. Squeeze butter to extract the remaining buttermilk.

In a clean bowl, add sea salt to taste.

Note, the extracted buttermilk can be saved to use in homemade baked goods. Yum!

Style: Casual, Comfortable, Cool Me and D

I first discovered Me & D at a small boutique in Southern California. Although, I couldn’t tell you the name of the store, I will never forget Me and D’s lovely designs. I fell in love with a simple, hooded sweatshirt-coat made out of the softest material I had ever felt. I bought it and then purchased another from them directly because I adored it so much. Me & D are a mother-daughter team based out of Northern California. They hand-make each item, which are made of soft, pre-washed cotton. Their designs are uncomplicated, hip, and meticulously sewn. You can feel the passion the duo has for their work in every garment. The mother-daughter team have recently launched a beautiful leather line that includes luscious handbags, wallets, and rock 'n' roll cuff bracelets. Details: http://www.meandd.net/

Gastronomy: Homemade Gnocchi, an Easy Delight

I love gnocchi. And, although it continues to frequent more and more menus, it’s difficult to find a gnocchi that’s served the way it’s intended—light, airy, and delicate. Since I rarely make pasta, I shelved the idea of ever making homemade gnocchi, too. However, after watching season-after-season of Top Chef and repeatedly observing the chefs using gnocchi as their go-to pasta when under extreme pressure and time limitations, I finally realized that it may not be as difficult or tedious as I originally expected.

As fate would have it, the week I made homemade ricotta (http://modcitymom.blogspot.com/2011/03/gastronomy-homemade-ricotta-fun-making.html), I also stumbled upon Chef Michael Symon’s ricotta gnocchi recipe. No longer with any excuses in hand, I ventured to create my first homemade gnocchi and it was worth every last velvety bite.

Michael Symon’s Ricotta Gnocchi with Lemon Brown Butter

Gnocchi

• 3/4 c all-purpose flour, plus more to cover work space
• 1/2 c Parmesan cheese, grated
• 1 lemon zest
• 1 c ricotta cheese
• 1 egg

Lemon Brown Butter

• 1 stick of unsalted butter
• 1 lemon, sliced

In a large bowl, combine flour, Parmesan cheese, and lemon zest. Make a well in the center of the flour mixture and add the ricotta cheese and egg. Combine well with a wooden spoon or with your fingers until the dough just comes together, taking care to not overwork and causing the dough to toughen.

Scrape the dough onto a well-floured surface and pat into a rough square. If it’s tacky to the touch, add a bit more flour so you can form it with your hands. Evenly cut the pasta dough into 4 even pieces. Gently roll each piece into foot-long ropes, about 1-inch in diameter, flouring as needed to prevent the dough from sticking to the surface (think of making snakes with Play-doh). Cut each rope into 1/2- to 3/4-inch wide pieces. Place the gnocchi onto a floured, parchment or wax paper-lined, baking sheet and into the refrigerator, uncovered, until ready to cook.

In the meantime, add salt to a pot of boiling water. Reduce heat to a simmer, add gnocchi, and allow to cook, approximately 2-3 minutes. Continue to watch the gnocchi closely.

While the gnocchi is cooking, add butter and lemon slices to a sauté pan and melt over medium heat until brown and bubbly.

Once the gnocchi starts to float, remove from the water using a slotted spoon or hand strainer and add them directly to the butter mixture in the sauté pan. Allow to brown on medium heat for about two minutes.

Serve as a side dish for 4. Works wonderfully with a hearty salad and roasted pork or chicken.

Adventure Palm Beach: Buccan, a Go-To Destination

Any town populated with tourists in high season is usually not a destination for foodies. Restaurants experiencing high traffic in touristy vacation spots are infamous for lackluster food, second-rate service, over-priced run-of-the-mill drinks, and the typical chicken-finger kids' menu. On a recent vacation to Palm Beach, I was proven wrong.

Palm Beach has beautiful-old buildings, great weather, and an ocean view that is unmistakably gorgeous. It is also filled with wandering tourists, snowbirds, and mediocre restaurants. After a few abysmal dinners, I started to worry if we would have to settle for pizza every night. That was until my sister spotted a Tweet by foodie and author Michael Ruhlman, who was happening to visit Palm Beach at the exact same time. His suggestion? Buccan. With his recommendation in hand, I immediately made a reservation for my husband, my two young boys, and me. Buccan was so outstanding, we ended up going twice.

Buccan is not a family restaurant but if you go early, children are welcome. In fact, the food, our service, and the treatment of our four year old were unbelievable. The menu is comprised of mostly small plates that are approachable and utterly delectable in every way. The brick chicken served with Parmesan fries in a small, aluminum pot is delish. My son had it on both of our visits—the juices from the chicken were so amazing that I managed to get him to eat arugula if he dipped the leaves in the sauce.

Everything we had at Buccan including a spicy conch and octopus ceviche, beet salad, spring pea risotto, a squid ink orecchiette with house made sausage and conch, and a bacon-wrapped tuna were delicious. The Hamachi on a crispy lotus salad with spicy chilies, steak tartare with a crispy egg yolk, and a three-inch grilled swordfish steak are eats that I think about in the middle of the night. Because it was the best tartare of my life, my brain is still trying to determine how to recreate a crispy egg yolk. Desserts and cocktails were equally yummy and the wine list selection, both glass and bottle, were lovely. If you ever make it to Palm Beach, Buccan is a go-to destination. I would actually visit Palm Beach again, if only to dine there. Details: http://www.buccanpalmbeach.com/

Style: The Harbinger Co.—Wear It, Hang It, Love It

Being the urban-centric moms that we are, we first fell for The Harbinger Company’s silk screen cityscape prints—detailed maps executed in a stark and bold style. Digging deeper into The Harbinger Company’s collection, however, we discovered that Yvonne Hung, the artist behind the company, also creates a line of jewelry that ranges from the laugh-out-loud to the elegantly beautiful. Hung’s necklaces, bracelets, and earrings include a wide-variety of designs, incorporating everything from the organic to the geometric and warm bamboo to sparkling bling.

Our favorite, Hung’s metal-worked rings, is a series of eye-glass designs that consists of cat-eye frames, horn-rim specs, and a Groucho Marx-inspired disguise. If this is not your style, each Harbinger piece (whether sporting it in on your hand, neck, or wall), manages to offer a fresh and whimsical take on a timeless treasure. Details: www.theharbingerco.com

Gastronomy: Homemade Ricotta, Fun Making and Eating for the Whole Family

My husband and I fell in love with fresh, handmade ricotta during our first trip to Italy. Richer yet more buoyant than the ricotta we were acquainted with, these creamy cloud droplets won both our hearts and palates. Upon our return to the U.S. with our new-found penchant for good ricotta, we were left with but one choice: To make it ourselves.

Ricotta recipes overflow on the web, but the proportions vary little. We ended up trying Maria Helm Sinskey’s recipe from her cookbook, Family Meals. Beautifully illustrated and down-right fool-proof, we found Maria’s recipe deliciously easy! Whether you fold in herbs to stuff a cream puff or accompany a sandwich, top it on pizza, mix it into your favorite pasta, or create a crowd-pleasin’ lasagna, handmade ricotta is an unrivaled velvety treat that the whole family can enjoy making and eating together.

Ingredients
1 gallon whole milk
2 c heavy cream
¼ plus 2 T distilled white vinegar (lemon juice can also be substituted for vinegar)
1 t kosher salt

Supplies
Large, nonreactive pot
Spatula
Instant-read thermometer
Colander
Cheesecloth (can be purchased from any hardware store)
Large bowl
Slotted spoon or strainer
Airtight container
Clean cloth/towel

Pour the milk and cream into a pot. Over medium-high heat, heat milk and cream to just below boiling or to 185 degrees. With a spatula, keep stirring so liquid doesn’t scorch. Just before the milk boils, the surface will bubble and begin to release steam. Do not heat to over 185 degrees. Turn off heat. Add the vinegar and stir for 30 seconds; add the salt and stir for an additional 30 seconds. Cover the pot with a dish towel and let the curds stand at room temperature for two hours.

Line the colander with a large square of cheesecloth and place the colander over a bowl to catch the draining liquid. Using the strainer/slotted spoon, gently transfer the curds from the pot to the colander. Let the ricotta drain for about 30 minutes.

Gather the cheesecloth by its corners and twist together to force out the liquid. When the liquid turns from clear to milky and the cheese starts to push through the cheesecloth, stop the draining process. Remove the ricotta from the cheesecloth to an airtight container; store in the refrigerator. The ricotta can be saved for up to 1 week.

Gastronomy: Everyone Loves a Good Chili

There are many preparations for America's favorite half-time meal, chili. People discuss it the way they do New York vs. Chicago pizza and everyone has a very personal opinion. There are television shows devoted to it and cook-offs all over the country where judges argue over whose is the best. Heck, I have several renditions of the famous dish myself. This particular recipe is made with beans, beer, and chunks of browned beef stew. I can't be the judge of whether it is the best chili, but it is easy, comforting, and a mouthful of love in every spoonful!

Browned Beef Chili

2 lbs stewing beef cut in ¼ inch pieces
1 large shallot, diced
3 minced garlic cloves
1 T dried oregano
3 T chili powder
2 T olive oil for browning meat
4 15 oz cans tomato sauce
1 12 oz beer (preferably a brown beer)
2 cans beans (I use kidney and pinto)
Sea salt and fresh ground pepper
Shredded cheddar cheese, sour cream, and chopped chives for garnish

Pat meat dry with a paper towel and season with sea salt and fresh pepper. Heat olive over medium heat in large Dutch oven. Add meat and begin to brown, turning over pieces every few minutes. This process takes about 20 minutes. When all water has evaporated in the pan and meat begins to brown, add shallot and garlic. Thoroughly mix together and let shallot sweat, being careful not to burn the garlic. Deglaze pot with the beer. Reduce by half. Add tomato sauce, oregano, and chili powder. Reduce heat to low and simmer for about three hours. Add beans, cook another thirty minutes. Garnish with a little sour cream and a sprinkle of cheese and chives.

Gastronomy: Irish Blond's Have More Fun

If you’re not a fan of beer, why not try Dale DeGroff’s Irish Blond for this Saint Patrick’s Day? “For each petal on the shamrock, this brings a wish your way. Good health, good luck, and happiness, for today and every day.”


Irish Blond Cocktail

2 oz Irish Whiskey
3/4 oz Orange Curacao
1/4 oz Fino Sherry
1 dash Orange Bitters

Add ingredients to a mixing glass or shaker; add ice. Stir or shake to chill and strain into a chilled martini glass. Garnish with an orange peel. Happy St. Patty's Day!

Gastronomy: Weekday Lamb

Our parents were never very fond of lamb. Naturally, I assumed that I wouldn't like it either and I managed to successfully spend most of my early culinary adventures avoiding any dish that featured this meat. It wasn't until my dear friend served a succulent lamb stew that my biases were challenged. This lamb was flavorsome, tender, juicy, and, quite frankly, love at first bite. Now, whenever I run across a lamb recipe or lamb on a menu, I'm both alert and ready to try replicating it at home.

With spring just around the corner, what better way to kick-off grill season than with sisters Jewels and Jill Elmore's lamb kebabs. I first discovered this recipe in Sunset Magazine: It's easy, delicious, and great served alone or with a soft bun or warm pita. Accompany with a side of cucumber salad and some roasted potatoes and this meal is sure to please everyone at your table, even those who traditionally shy away from lamb.

Lamb Kebabs

3 lbs ground lamb or sirloin (I often use a blend)
1 small yellow onion, very finely chopped (about 1 cup)
1/4 c flat-leaf parsley, plus more for garnish, finely chopped
1 T fresh mint leaves, finely chopped
1 large egg
2 t ground cumin
1 T paprika
1/2 t garlic powder
2 t kosher salt
1 t freshly ground black pepper
2 T tomato paste
Juice of 1/2 lemon

Line a baking sheet with parchment or wax paper. Using your hands, mix all ingredients together in a large bowl just until combined (do not over-mix).

Gently squeeze meat around metal skewers to form log-shaped kebabs, each about 8 inches long. Put kebabs on baking sheet. Cover sheet with plastic wrap; chill 30 minutes.

Prepare grill for high heat (approximately 500°). Grill kebabs, turning twice, until grill marks appear and meat feels firm; 8 minutes total. Sprinkle with parsley and serve.

To make ahead, prepare kebabs and chill up to 1 day; grill when ready to eat. Also, this recipe is great for hamburgers and can be used with beef only! Serves 8.

Details: www.jewelsandjill.com

Style: Fabric Horse, Bringing Back the Spat

MCM declared Fabric Horse “Best in Show” at our most recent Renegade Craft Fair. This Philadelphia-based duo designs and hand-stitches a line of “urban gear” made almost entirely from recycled materials. Their collections include iPhone and iPod pouches, utility belts and packs, and a series of pragmatically funky bags—all durable, water resistant, and eco-conscious.

The design that managed to really put a step in our walk, however, was the Fabric Horse urban-spun spats. Yes, you read correctly, "SPATS!' Inspired by a pair of ol’-time military gear, Fabric Horse has created a stylish, modern twist to a standard, service issue. Made with a waxed canvas, recycled bike tubes, and hearty, cotton laces, a pair of Fabric Horse spats manage to transform a common pair of loafers into a very-hip (and comfortably protective) boot. Details: www.fabrichorse.com

Gastronomy: Monday Night Eats, Cumin Chicken with Red Pepper and Coconut Rice

This recipe is a savory and incredibly easy dish for a weekday meal. Preparation and cooking time take about thirty minutes. For picky little ones, you can easily remove the peppers. An added bonus is deglazing the pan with white wine gives the cook a chance to have a glass herself, which makes the "witching hour" a little easier. Mondays just became a bit more tolerable.

Cumin Chicken with Red Pepper and Coconut Rice

1 c white rice

1 c light coconut milk

2 c chicken stock

1 T olive oil

1 ½ lb boneless, skinless chicken breast, cut into 2 ½ inch pieces

2 large red bell pepper, sliced in julienne strips

2 large minced garlic cloves

2 t ground cumin

1 c white wine

1 T unsalted butter

1 bunch basil, roughly chopped

Cook rice according to package instructions—replace one cup of water with the coconut milk and 1 cup of water with chicken stock. Heat olive oil and butter in large deep skillet over medium heat. Pat chicken dry and salt and pepper both sides—brown about 10 minutes on each side until the chicken surface is brown. Add white wine and scrap the chicken bits off the pan—reduce wine by half and add garlic, cumin, and stock. This will take about 10-15 minutes. Add peppers and cook until softened, another 7 minutes or until juices are almost reduced. When rice is finished, salt and pepper to taste. Serve chicken and peppers over rice—top with basil. Serves 4

Gastronomy: The Perfect Winter Meal is Seafood Chowder

When I think of the ultimate winter meal, soup is always on the top of my list. What better way to spend a winter evening than a hearty bowl of soup, a chunk of crusty bread, and a frosty mug of beer?

This recipe for seafood chowder is savory and rich without being too thick, as many cream soups tend to be. It is sure to warm your heart, fill your belly, and make the bitter cold seem bearable. I recommend picking up some Goose Island Matilda to go with—it’s a top-notch, Chicago brewed, Belgian-style ale (and my obsession as of late).

3 strips bacon, diced
1 large shallot, chopped
1 T thyme, chopped
3 celery ribs, diced
½ c white wine
½ stick butter
¼ c flour
6 c fresh chicken stock or three cans
2 potatoes (skin on), cubed
1 c heavy cream
½ lb salmon
½ lb mini sea scallops
1 lb whitefish, cod, sea bass or tilapia (I usually use two of these—1/2 lb each)
¼ c parsley, chopped
1 c white cheddar cheese, grated
Sea salt and fresh ground pepper

In a large Dutch oven, sauté bacon until golden (about ten minutes). Add shallot, thyme and celery and cook until translucent. Deglaze with white wine, scraping the bits off the bottom of pan; simmer until liquid is reduced. Add butter and flour to form a roux. Cook roux over low heat until gold in color, about twenty minutes. Add chicken stock and potatoes; bring to a simmer. Cook on medium heat about 45 minutes. Add heavy cream and seafood. Cook another 30 minutes over low heat; add salt and pepper to taste. Serve in low bowls with grated cheese and a bit of parsley. Serves 8.

Style: Swanson Vineyards' Sweetheart Gifting

Cheap California Cabs are not easy to find. At Swanson Vineyards, they not only offer $25 Cabs that drink like $50 dollar Cabs, each label includes its own inspired saying. Why not try a bottle of "With Love" or "Lucky Night" for your Valentine's Day sweetheart this year? And, if that won't do, a bottle of "Please Forgive Me" may be just what the love doctor ordered. Details: www.swansonvineyards.com

Style: Kevin Tong Captures the Spirit of Wes Anderson

Kevin Tong, a Los Angeles-based freelance illustrator and artist, creates some seriously-fun work. Although his portfolio ranges from editorial images to some rather cool concert posters, what caught our attention is his spot-on take of Wes Anderson’s movie trilogy triumph: Bottle Rocket, Rushmore, and the Royal Tenenbaums. His silk screens (printed on wood or paper), capture Anderson’s whimsy-filled worlds perfectly. Each piece feels like a miniature set, highlighting Max Fischer’s long list of sidelines, Dignan’s Cold Storage capers, and Royal’s grand palace of eccentricities.

The Anderson-inspired prints are available online at Spoke Art, but if you don’t see what you’re looking for (or Wes Anderson isn’t your thing), contact Kevin or browse his very-diverse collection online. My husband was so anxious to buy a not-yet-available print for my birthday, he contacted Kevin and was given the most accommodating choice of having it mailed or picking it up directly from his studio. Kevin Tong’s creations, just like his customer-focus, are guaranteed to please. Details: http://spokeeditions.bigcartel.com/category/bad-dads-prints and http://www.tragicsunshine.com/

Adventure Chicago: Big Star, a Little Bit Country, a Little Bit Rock 'n' Roll

Big Star is Paul Kahan’s latest creation and his first attempt at “fast food.” A blending of a Taqueria with the spirit of Honky Tonk and topped off with a dash of hip, Big Star offers a rough-sleek decor, more-ish eats, and an incredible beer list, to boot. To make it more enticing, it’s cheap. We all know that cheap and good are not always synonymous, but, in this case, they are and it's damn-near perfect.

I believe between the two Mod City Moms, we've tried everything on the concise, but wonderful menu including the elusive, Sonarian Hot Dog—a dog wrapped in bacon and smothered in onions, pinto beans, and hot sauce (my nephew swears by it). Our personal favorites include the Tacos De Rajas De Poblano (roasted Poblano peppers and cheese taco), Frijoles Charros (pinto beans stewed in bacon and served with tortillas), and a spicy pork shoulder soup that is to die for. I'm asking for it on my last meal on earth.

Most items cost less than five dollars and the beer list, comprised mostly of local and Southern California micro brews, is outstanding. Don't miss Stone IPA or, better yet, a Port-Brewing selection, priced at a mere four bucks and, if you're into bloody beer, try the house version—the Michilada made with salsa, lime, and Tecate—yum!

Crowds can be a bit rambunctious on the weekends for families, but lunch is mostly local hipsters and folks who work in the neighborhood—perfect for the kiddies. Big Star is cash only and very busy on evenings—best to go early if you want a seat. Details: www.bigstarchicago.com

Style: 2011 Must Have Gift Guide

As we’ve been preparing for the holidays, the Mod City Moms have been a little slow to post. Because we understand that we’re not the only ones short on time, we’ve compiled our annual gift giving guide to make this year’s shopping both trouble-free and delightfully original. Our 2011 suggestions are fifty bucks or less, specialize in home delivery, and offer one-of-a-kind treasures. Dress, Display, Devour!

Dress
Campfire Gifts Inc.: We first encountered Campfire Gifts during our annual Renegade Craft Fair pilgrimage. Their table, always bombarded with buyers, is a fair favorite. These graphic designers combine tasteful typography with hometown pride. Choose your favorite city or state and you’re guaranteed to find a Campfire tee that expresses your territorial bias with punch and pizzazz. Details: http://wearecampfire.com/

Dika.B: The Brazilian handbag designer, Drika.B, creates a series of fanciful clutches—each one utterly unique. Now located in California, her architectural training and Brazilian heritage continue to inspire her designs and are guaranteed to inspire your wardrobe. Details: www.etsy.com/shop/DrikaB?ref=pr_profile

Go Dotty Go!: These hand hotties are sure to warm hands on the coldest of winter days. Handmade from recycled wool sweaters, they are beautifully crafted, wonderfully colorful, and extremely warm. Better yet, send your old sweater to Laura and Claudia and they will craft you a pair of playful gloves to cherish. Details: www.godottygo.com/Go_Dotty_Go%21/Hand_Hotties.html or email lc@godottygo.com

The Knitting Parlor: Scarves have been all the rage the last couple of years and the infinity scarf is hot on everyone’s wish list. Check out the Knitting Parlor for handmade beauties in rich, vibrant colors. Details: www.etsy.com/shop/cfsknittingparlor?ref=pr_shop_more

Laura Tanner Jewelry: Jewelry designer, Laura Tanner Swinand, creates delicately striking handmade jewelry. Each earring, necklace, and bracelet is so smartly designed, you can sport ‘em by day or bedazzle by night. Details: www.lauratannerjewelry.com

Display
Bauer Pottery: Earlier this year, we wrote about Bauer Pottery’s Russel Wright designs. What we didn’t write about specifically was their deliciously affordable serving dishes. Available in multiple, vivid colors, these simply modern designs remain almost as affordable today as they were when they were unveiled in the 1930s. Details: www.bauerpottery.com and http://modcitymom.blogspot.com/2009/07/style-righting-russel-wright-dinnerware.html

Ferm Living: British Company Ferm Living makes assorted wall decals so whimsical that they could easily be considered art. Decals come in all shapes and sizes—birds on wire, cassette tapes, and the periodic table. And what child doesn’t need a cuddle buddy? Ferm Living’s robot pillow comes in two sizes, both under fifty dollars. Details: www.fermlivingshop.us/kids/pillows/mr-large-robot.html

Fishs Eddy: Always a Mod City Mom favorite, Fishs Eddy has hundreds of gifts including eclectic ceramic hands, hand-painted European wine glasses, one-of-a-kind hand towels, and a handsome jade juicer. Gifts come in a Fishs Eddy gift box, free of charge—now, how handy is that? Details: www.fishseddy.com

Nikki McClure: Nikki McClure creates hauntingly beautiful paper cuts. Delicate and contemplative, her work boldly depicts the cycles of life—toil, celebration, communion. Although we may not be able to afford her originals, almost anyone can afford her prints. For only $9, own a beautifully thoughtful Nikki McClure of your own. Details: www.buyolympia.com/q/Category=Nikki-Posters and www.nikkimcclure.com

Devour
Brooklyn Pork Store: Landi’s Pork Store in Brooklyn offers old-fashioned, homemade Italian favorites at throw-back prices. Choose from hand-rolled pasta, fresh sauces, or the house Italian sausage. Details: www.brooklynporkstore.com

Iron Horse: California’s wine country isn’t traditionally known for its sparkling wines, but Sonoma’s family-run Iron Horse has been challenging that reputation for over 25 years. Whether a fashionable Brut Rosé or a romantic Wedding Cuvée, Iron Horse bubbles are forever romantic, always celebratory, and dangerously drinkable. Details: www.ironhorsevineyards.com

Jeni’s Ice Cream: After repeatedly reading about Jeni Britton Bauer’s Ohio ice cream, we finally had to try it for ourselves. Jeni’s handcrafted creations are so good, she even managed to turn our savory-centric palates into ice cream-craving machines. Whether you choose Salty Carmel, Queen City Cayenne, Pistachio and Honey, or some other devilishly delicious combination, Jeni’s is sure to please. Details: www.jenisicecreams.com

Spottswoode Winery: The gift of wine is something that every foodie appreciates but with so many to options, it is sometimes hard to choose. Spottswoode Winery produces beautiful Cabernets using environmentally sensitive practices in all aspects of their grape production. Give the wine lover in your life a great gift while giving back to the earth at the same time. Details: www.spottswoode.com/content/organics/organicFarming.html

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Gastronomy: Festive, Flavorful Sausage and Chestnut Stuffing

Because of the warm temperatures across the country, it's hard to imagine that the holiday season is upon us. With Thanksgiving a mere two weeks away, it's time to start thinking about your menu.

A Thanksgiving meal is not complete without the stuffing. With endless variations to choose from, it can be a bit overwhelming. My recipe is a traditional sausage, chestnut stuffing—the original recipe, derived from William’s Sonoma. With a few changes over the years, I have made it my own. The sausage and chestnuts make it rich, moist, and earthy. Enjoy and happy holidays!

Sausage, Chestnut Stuffing

1 large loaf of sourdough or hard crusted Italian ciabatta.
5 T butter
1 finely chopped large shallot or half of a large onion
1 1/2 c rough chopped, mixed assorted mushrooms (about half button white)
1 1/2 c chopped, steamed chestnuts
1 lb mild Italian sausage, casings removed
2 T finely chopped fresh sage
1 T finely chopped fresh thyme
4 T finely chopped flat leaf Italian parsley
3 c turkey or chicken stock (preferably homemade)
Salt and fresh ground pepper to taste

Dice bread into cubes and dry out on cookie sheets for at least 24 hours.

Preheat oven to 375 degrees and lightly grease a 9 x 13 baking pan.

Brown sausage in a large frying pan, remove from heat and drain oil. Set aside. In the same pan, melt butter. Sauté shallot over medium heat, until translucent, stirring not to burn. Add mushrooms, salt, and pepper; sauté another 10 minutes. Transfer mixture to a large bowl. Add sausage and return to heat. Cook until lightly browned. Mix in thyme, parsley, and sage. Combine with the mushroom mixture. Add bread cubes and mix thoroughly together, adding stock a little bit at a time. The consistency should be moist, but not soggy. Place into 9 x 13 baking dish and cook for one hour until top is golden brown. Serves 12.

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Gastronomy: Menacing Mixes

Don’t let the kids have all the fun this year! Whether you’re throwing a soirée or spending a simple evening at home passing out candy, take time to whip-up a batch of menacing mixes. To please the inner-child in you, sample the Jade—this day-glow, pucker-punch of a cocktail easily satisfies any Skittles craving. If something a little more restrained is your style, try the Scary Screwdriver. Fresh juices paired with black vodka provide both the trick and the treat. Happy Halloween!

Scary Screwdriver

1/4 c ice
1/4 c orange juice
1/4 c pineapple juice
1 1/2 oz black vodka
1 gummy worm for garnish

Place ice in tall glass with juice. Pour vodka over the back of a spoon so it sits on top of juice. Garnish with gummy worm.

Jade Cocktail

Ice
2 oz pineapple juice
1 1/2 oz vanilla vodka
1 oz fresh lime juice
1/2 oz Midori
1/2 oz fresh lemon juice
1/2 oz simple syrup

Fill a cocktail shaker with ice. And add all of the ingredients. Shake, strain, and serve.

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Gastronomy: Compliment Fall with Classic Beef Bourguignon

Beef Bourguignon is a well-known French stew made of Burgundy wine-braised beef. What was once a traditional dish for peasants has become classic haute cuisine and a staple in many restaurants around the globe. For many, it is a favorite dish to offer for special holiday occasions, as it's rich on flavor, warm in comfort, and wonderfully festive.

There is no better time than fall to share this recipe, when comfort foods compliment the change in season. The next time the air is crisp and you search for your worn-out, winter chili recipe, put on a fire, crack a bottle of red wine, and try Bourguignon instead. This rich, flavorful dish is sure to bring warmth to the coldest of fall days.

Beef Bourguignon

4 lbs large-cube stewing beef
1 large onion, finely chopped
1 bottle red wine (preferably Burgundy, like Pinot Noir)
4 c beef stock
4 thick slices bacon, cubed
1 T olive oil
6 large carrots, peeled and roughly cut
4 T unsalted butter
1 large pack button mushrooms, sliced
2 T flour
3 large garlic cloves, minced
4 sprigs Thyme, chopped
1 small bunch of parsley, chopped
Salt and pepper to taste

Preheat oven to 325 degrees. In a large, cast iron pot brown bacon; remove with slotted spoon and set aside. Pat beef dry and brown batches in bacon grease and 1 T of butter, making sure not to over-crowd the meat; reserve meat with bacon. Add olive oil to pot and sauté onion and carrots until onion is translucent and carrots soften, about seven minutes. Mix in beef and bacon. Add wine, 2 cups stock, garlic and thyme. Bring to a simmer and transfer to oven for approximately four hours. Check liquids after 2 hours and add reserve stock as needed.

Sauté sliced mushrooms in 1T butter about one hour before serving; add to pot.

Combine remaining butter and flour in a bowl. When meat is tender, remove from oven and place on stovetop over medium heat. Add flour/butter mixture and bring to simmer to thicken sauce. Add salt and pepper to taste.

Serve over boiled, buttered potatoes or with crusty bread. Garnish with parsley. Serves 8.

Style: Wabisabi Green Pillows Provide Easy Comfort

Taking in the last art fair of summer, I once again walked amongst the endless rows of homemade soaps, lawn art, and kettle corn booths. The sweaty masses, redundant offerings, and oil-laden air don’t deter me from showing up. I continue to return for the same reason everyone does—endlessly searching for the best-in-show artisan. The honor this visit was delivered to artist Jolee Pink’s Wabisabi Green—a line of throw pillows that brilliantly combine the fashionable, the affordable, and the eco-friendly.

Wabisabi, the Japanese idea of finding natural beauty in all things including the imperfect and incomplete, is the inspiration behind each design. Her three collections, Shore, Zen, and Leaf, showcase the Wabisabi concept beautifully. Pink’s pillows display a quiet perspective, exhibiting simple, natural patterns. Each piece is hand-printed on organic cotton using rich and deep, non-toxic inks. Designs include such favorites as papyrus, sea fan, and cherry blossom. For only $45 per cover (and an additional $20-$25 for organic kapok fiber or ecofiber inserts), these little beauties can easily transform any room in your home. Like discovering the finest artisan at a summer fair, Wabisabi Green pillows can transform the same ol’, same ol’ into a thing of beauty. Details: www.wabisabigreen.com

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