Hurricane Sandy

Well, we managed to weather the storm.  We found out this morning that we were only a block away from being evacuated last night.  We took a walk this morning to see the damage.  The Hudson flooded the West Side HWY at the end of our street all the way up to the Chinese Consulate building on 12th Ave. and the 45th ST. Pier at the end of our street is buckled as a result of the power of the flooding.  Unbelievable.  We are very fortunate that we didn't lose power and saw no other damage as lower Manhattan has seen.  We won't know for days yet about upstate.  Apparently, they didn't have a lot of rain and no flooding but there was tree damage and until we can get out of the city with mass transit shut down - we won't be able to get to the house for awhile.

Quick Trip to Shanghai

Had to make a quick trip to Shanghai for business but managed a little time for sightseeing and shopping.   Yu Garden Palace, Dongtai Road Flea Market and Xintiandi trend shopping.

Queen of Her Domain

Sookie took over the bowl and Burns doesn't have a chance of ever getting back into the bowl.  She looks adorable and quite content.

Battle for the Bowl

Sookie discovered the bowl and Burns took over it and now Sookie is fighting him for re-possession of the wooden bowl.  The two of them are so fat and neither one of them would give an inch and just lay there uncomfortable for hours.  Sookie finally won out when Burns had to pull his legs out from under her fat little body.

Cookies, Burlap and Christmas Trees

Another wet, cold weekend.  Saturday night was this endless rain and wind.  We did nothing but eat... and eat.  Thank goodness for full pantries, freezers, Netflix and Tim's cooking.  There was a brief, very brief, warm spell Saturday morning and I continued to wrap shrubs and trees with burlap for the winter.  There's a lot more to wrap this Fall then last Fall.  We did so much landscaping this past Summer combined with existing landscaping - I ran out of burlap quickly.  I also noticed that my Fall wardrobe is fitting too snugly and does not quite cover my backside as well as it should with too many cookie trials lately. I had to watch myself when I went to wrap the rhododendrons down at the end of the driveway - didn't want to scare the neighbors and I wasn't even wearing a carpenter's belt.

The Farm Feast plans are well on their way.  I am working on the xmas decorations for the Fall Feast which is the first weekend of December and we are all very excited.  I challenged myself to making the table top decorations and I was warned that I may have taken on too much work for myself.  I was determined and locked myself into my man cave basement with my laptop playing Itunes, my jig saw, several pieces of plywood  and a couple cocktails.  I didn't want to get too thirsty down there with all the sawdust.  I know what you are saying - "isn't that dangerous to operate machinery and drink at the same time?"  Don't worry. I am a sturdy drinker.  I keep my wits about me and I am a staunch wood worker.

Needless to say, hours later after 4 trees were cut out,  I had to call it quits.  My hand was crippled.  I was hungry and just a little tipsy.  4 trees down, 11 more to cut out, and then all of them have to be spray painted, covered in glitter and lit up.   Hmmmm?

I might be going to Michael's Craft Store this week to check out some options.   No amount of vodka is going to get me through this project.  However, dinner was delicious and the oatmeal, cherry cookies were soooo good!  If I have to give up somewhere - it's definitely the trees, not the cookies - tight jeans or not.

Oatmeal Cherry Cookies

Our continued quest for the perfect cookie!  Love this cookie.

1 1/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened, or 1 cup apple butter
1 cup packed light-brown sugar
1/4 cup honey
2 large eggs
1 1/2 teaspoons pure vanilla extract
3 cups Quaker Old Fashioned Rolled Oats
1 cup dried cherries

1. Preheat oven to 350 degrees.  Line 2 baking sheets with nonstick baking mats or parchment paper.

2. In a small bowl, whisk together the flour, cinnamon, baking soda, nutmeg, and salt; set aside.  Place butter, sugar, and honey in the bowl of an electric mixer filled with the paddle attachment; beat on medium-high speed until light and fluffy, about 4 minutes.  Add the eggs and vanilla, and beat to combine.  With the mixer on low, gradually add reserved flour mixture and beat until incorporated.  Stir in oats and cherries.

3. Drop 1 tablespoon of dough at a time about 2 inches apart on prepared baking sheets.   Bake until lightly golden brown, 10 to 12 minutes.  Let cool on sheets for 5 minutes, then transfer cookies to a wire rack to cool completely.

Garlic Parmesan Pull Apart Bread

I love Pull Apart Bread - it's so easy and so delicious.

1 can of refrigerated Grands biscuits
1/2 stick of butter
3 cloves of garlic, minced
1/2 cup grated Parmesan cheese

1. Preheat the oven to 350 degrees.  Throw the cold stick of butter in a Bundt pan and let it melt in the preheating oven.

2. While the butter melts, cut the Grands biscuits into quarters.  In a bowl, toss the biscuit pieces, garlic, and Parmesan cheese together.

3.  Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets let behind in the bowl.

4. Bake at 350 degrees for 20-22 minutes until golden brown.  Turn out on a dish and enjoy.

Grilled Kale and Radicchio with Almonds and Balsamic - Orange Glaze

Despite it being so windy and cold out, we pulled out the electric grill to cook this side dish.  Really amazing flavor.

Grilled Kale and Radicchio with Almonds and Balsamic Orange Glaze

1/2 cup balsamic vinegar
1/4 cup fresh orange juice, plus 2 large strips zest
1/4 cup plus 2 tablespoons extra virgin olive oil, divided
1 1/2 pounds kale (3 to 4 bunches) thickest stems trimmed
2 heads radicchio, each cut into 6 wedges, core left intact
Coarse salt and freshly ground pepper
1/3 cup whole almonds, toasted and very coarsely chopped
Cold -pressed orange olive oil for drizzling

1. Bring vinegar, juice , and zest to a rapid simmer in a small saucepan, and cook until reduced to 1/4 cup, about 5 minutes.  Let cook, slightly; remove zest, and discard.  Whisk in 2 tablespoons extra virgin olive oil.

2. Preheat a grill or grill pan to medium heat.  Toss kale and radicchio with remaining 1/4 cup extra virgin olive oil and 2 teaspoons salt; season with pepper.  Separate out radicchio, and grill, turning occasionally , until tender and lightly charred in places, 8 to 10 minutes.  Transfer to a large bowl , and toss with 1 tablespoon dressing.  In 2 or 3 batches, grill kale, keeping it piled on grill and turning often to prevent too much charring, until wilted, about 6 minutes per batch.  Transfer each batch as grilled to bowl with radicchio, and toss each batch with 1 tablespoon dressing.  When all kale has been added, toss with any remaining dressing and the almonds until thoroughly coated.  Transfer to a large platter, and drizzle with 1 tablespoon orange olive oil or more to taste.

Apple and Root Vegetable Hash

I love Fall vegetables and this is a great way to serve them.

Apple and Root Vegetable Hash

Coarse salt and freshly ground pepper
3/4 pound celery root, peeled and cut into 1/2 inch pieces (2 cups)
3/4  pound Yukon Gold potatoes, peeled and cut into 1/2 inch pieces ( 2 cups)
3/4 pound sweet potatoes, peeled and cut into 1/2 inch pieces (2 cups)
1/4 cup extra virgin olive oil, divided
1 onion, diced
2 small firm, sweet apples, peeled and cut into 1/2 inch pieces (2 1/2 cups)
1/4 cup roughly chopped fresh sage leaves

1. Bring a medium pot of water to a boil, and generously season with salt.  Add celery root, and simmer 3 minutes.  Add potatoes and sweet potatoes, and simmer vegetables 2 minutes more.  Drain well, and spread vegetables on a rimmed baking sheet.  Let cool 15 minutes.

2. Heat a 2 tablespoons oil in a large (preferably cast-iron) skillet over medium -high heat and cook onions until translucent and just beginning to color, about 2 minutes.  Add remaining 2 tablespoons oil, the apples, and vegetables; season with salt and pepper.  Stir to combine, then press into a single layer using a spatula.  Cook, undisturbed, 2 minutes.  Stir, and repeat process until vegetables are very tender and beginning to carmelize, 8 to 10 minutes more.  Remove from heat, Stir in sage, and season with salt and pepper.

Buttermilk Roast Chicken

Another cool and wet weekend ahead of us.  By dinnertime, the wind was really blustering.  We had put away our grill so I had to pull out our electric grill and set it up to grill our vegetables for dinner.  It was delicious - a real Fall meal.  The chicken was so tender - and the recipe so simple - I loved the buttermilk, lemon and dill marinade.  Yum.

Buttermilk Roast Chicken

3 1/2 pounds bone - in skin - on chicken pieces
2 cups buttermilk
Zest of 1 lemon
2 tablespoons chopped fresh dill
Coarse salt and pepper

1. In a large bowl, combine chicken, buttermilk, zest, dill, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Cover and refrigerate 8 hours ( or up to 24 hours).

2. Preheat oven to 450 degrees.  Remove chicken from marinade and pat dry.  Roast chicken on a rimmed baking sheet until cooked through, about 25 minutes.

Gingersnap Raspberry Sandwiches

We are experimenting with different cookie recipes for the Holidays.  The dark chocolate sour cherry cookies we made a couple weekends ago were great so we made these Gingersnap Sandwiches and they were delicious.  So, for desert Saturday night we served the two cookies with vanilla ice cream.  Yum!

Gingersnap Raspberry Sandwiches

1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup vegetable shortening
2 cups sugar
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 tablespoon ground ginger
1/4 cup pure maple syrup
1 large egg; beaten
1 cup raspberry jam

1. Position rack in center of oven, and preheat oven to 375 degrees.  Line a baking sheet with parchment paper.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, shortening, and 1 cup sugar on medium speed.  In a bowl, sift together the flour, baking soda, cinnamon, and ginger.

3. Add maple syrup to butter mixture; beat to combine.  Beat in egg until well combined.  Reduce speed to low; slowly add the reserved flour mixture, a little at a time, until well blended.

4. Place remaining cup sugar in a bowl.  Measure 2 teaspoons dough; roll into a ball.  Roll dough in sugar; transfer to prepared baking sheet.  Repeat, spacing balls 3 inches apart.  Bake until golden, about 12 minutes, rotating halfway through.  Transfer cookies to a wire rack to cool.  Form and bake the remaining dough.

5. Spread about 2 teaspoons jam over half of the cookies; place a second cookie on top of jam covered ones, making sandwiches.  Filled cookies are best eaten the same day; unfilled cookies can be stored in an airtight container at room temperature up to 1 week.

Pineapple Jalapeno Salad

Another side dish with the Smoky Beef Tacos

Pineapple Jalapeno Salad

1 tablespoon vegetable oil
1 pineapple, peeled, cored, and cut into 1/2 inch chunks
2 jalapeno chiles (ribs and seeds removed), thinly sliced crosswise
1 teaspoon red-wine vinegar
Coarse salt and ground pepper

1. In a large skillet, heat oil over high.  Working in 2 batches, cook pineapple and jalapenos on one side until lightly browned, 4- 6 minutes; transfer to a bowl.  Add vinegar, season with salt and pepper, and toss to combine.

Cilantro Lime Crema

Another one of the great side toppings to go with the Smoky Tacos

Cilantro Lime Crema

16 ounces reduced fat sour cream
1/4 cup fresh lime juice
1/2 cup chopped cilantro
Salt and pepper

1. Stir together sour cream, lime juice, and cilantro.  Season with salt and pepper.

Avocado and Red Onion Relish

Another one of the great side toppings with the Smoky Beef Tacos.

Avocado and Red Onion Relish

2 diced avocados
1 finely chopped medium red onion
1 tablespoon fresh lime juice
Salt and pepper

1. Combine avocados, red onion, and lime juice.  Season with salt and pepper.

Corn and Tomato Salsa

This was one of several side dishes that Tim made to go with the Smoky Beef Tacos.  Pick and choose the toppings for tacos.

Corn and Tomato Salsa

1 10 ounce box thawed frozen corn
1 cup quartered grape tomatoes
2 teaspoons vegetable oil
2 teaspoons red wine vinegar
Salt and pepper

1. Combine corn, grape tomatoes, vegetable oil, and red-wine vinegar. Season with salt and pepper.

Smoky Beef Tacos

Columbus Day Weekend - What a washout!  Dreary, grey, wet weather - all the red maples have lost their leaves in one week.  Lots of gold and orange still but deep red is gone.

We had Michael and Jeff over for dinner and Tim made these incredible Tacos with great toppings and we watched this bizarre movie that was filmed in downtown Fleishmanns called Julian Po starring Christian Slater from the 90's.  Very, nice evening and we talked well past midnight.  The tacos were spicy and delicious and Tim made several side relishes to top the tacos and they will follow in subsequent postings.

Smoky Beef Tacos

2-3 tablespoons chopped canned chipotle chiles in adobo sauce
1/2 cup ketchup
8 garlic cloves, chopped
2 teaspoons dried oregano
Coarse salt and ground pepper
1 boneless beef chuck roast ( about 3 pounds), excess fat trimmed
16 corn tortillas (6 inch), lightly toasted

1. Preheat oven to 350 degrees.  In a heavy pot with a tight-fitting lid, stir together chiles, ketchup, 1 cup water, garlic, oregano,  2 teaspoons salt, and 1/4 teaspoon pepper.

2. Cut beef into 4 equal pieces.  Add to pot, and turn to coat.   Cover, and bring to a boil; transfer pot to oven. Bake, covered, until beef is fork -tender, about 2 1/2 hours.

3. Transfer beef to a bowl. With a large spoon, skim off and discard fat from cooking liquid.  Shred beef with two forks; moisten with cooking liquid as needed. Season with salt and pepper.   Serve beef with tortillas and desired toppings.

Awww Fall!

It was definitely our first peak weekend this weekend.  The leaves were gorgeous!  The red maples were on fire.  I started winterizing the garden - putting away birdhouses, water barrels, grills, and beginning to wrap trees and shrubs with burlap for the winter.  The gladiolas are still blooming and they look so beautiful despite all the leaves falling.  The frogs are not happy about all the leaves in their pond but they look so cute sitting among the the colored leaves.