Stewart's Department Store Re-Opening

Very nice weekend.  We had friends of ours up and with the Farm Feast over - we could just relax and enjoy our surroundings and the things we love to do most.  We started the weekend with a quick trip over to Delhi to shop for groceries, an alcohol run and give a quick tour of Delhi and stop by and see Stewart's Department  Store.  Our friend, Stephanie, bought the old department store this year that has been in business for years.  It was a hoarders nightmare when you saw the old store but with so much history and character - I could easily see why she would want to buy the store.  She has been working all summer trying to renovate and transform the store and it had opened last weekend while we were busy with the Farm Feast and didn't have a chance to see the Grand Re-Opening.  Stephanie did a beautiful job of renovating the store. It's open and bright and gorgeous and accenting all of the original architecture and store fixtures.  The first floor has apparel and gifts and the second floor will have decorative furnishings.  She is still transitioning but so happy that she has done an amazing job and such a great addition to this community.

BOVINA FARM FEAST

The Bovina Library Farm Feast went off with only a slight glitch last night.  Close to 200 people gathered to sample local farm's beef, goat, chicken, lamb, and pig and local produce prepared by a group of amazing volunteer cooks.  The food was absolutely delicious.  Beef Stew,  Ribs, Barbecued Lamb, Pig, Goat, Goat Sausage, Sauerbraten,  Meatloaf, Roasted Turkey and Chicken, along with a large assortment of sides and deserts.  We actually got to eat this year compared to last year - and it was really good food.  Locals and weekenders gathered in John LaFever's  machinery barn which was decorated for the holiday with a local tree farm donating beautiful Christmas trees that surrounded the perimeter of the hall like an inside forest.  The dinner had to be held in a larger venue instead of the town community center because of the number of people that attended last year.  Diners ate by candlelight and listened to Christmas music and holiday bell ringing led by Monica Liddle.  Marjorie Miller and Ray Lafever auctioned off the Christmas trees and a raffle with all proceeds benefitting the Bovina Public Library.  Many thanks to all the people who volunteered to make this event a success.  The only glitch was that we lost our electric power at one moment with no one knowing where the fusebox was located in this massive garage space.  We managed to get the power back on and the dinner proceeded without a hitch.

Xmas Spirit

Thanksgiving was quick and fun - too quick.  For a food holiday it should last longer.

However, it's now time for Christmas and because last year I was accused of not having much spirit - I am determined to jump into the fray and get it started.  I put up our tree (we have to have an artificial one because I am allergic to some evergreens) and I love silver artificial trees.  If it's going to be artificial, I don't want it to fake being something it isn't.

The act of unpacking the ornaments is part of the magic and memory of the holiday.  Each ornament retains a little magic of holiday's past and that's what gets me in the mood.  Tim will be happy this year despite my bah humbug attitude.

Farm Feast is next weekend.  So, I finished making the flood lights for the hall. Have to pick up more candles but next week is it so I hope a lot of people come - the food will be fantastic and although it's in a different location - it should be just as festive.  

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Rib Eye with Horseradish Butter and Root Vegetables

I learned two things this weekend.  The first thing is kind of sad.  One of our favorite cooking mags is going out of business.   Everyday Food which is a staple in our household is no more.  We learned in the last issue that MS Living is absorbing it.  Tragic because we use it all the time where as we don't use recipes from Living at all.  I know MS Omnimedia is having financial problems but this mag was from my standpoint one of the best things they did.  Sad.

The second thing I learned was that I love celery root.  Wow, it's delicious. Tastes almost like parsnips.  As a tribute to Everyday Food - we made one last recipe from them for dinner on Saturday night.  Sheet pan rib eye with root vegetables.  It's supposed to be easy and quick be we found that we had to adjust the time considerably.  That's unusual for the original recipe to be that far off but I guess because they are closing that they didn't double check this one.  It was incredibly easy to make just adjust the broiling time based on how you like your steak cooked.

Rib Eye with Horseradish Butter and Root Vegetables

1 large head celery root, peeled, halved, and cut into 1/4 inch wedges.
2 large carrots, thinly sliced
1 tablespoon olive oil
2 boneless rib eyes ( 1 pound each; 11/4 inches thick). Excess fat trimmed.
Salt and pepper
1 tablespoon unsalted butter room temperature.
2 teaspoons prepared horseradish.
1 teaspoon Dijon mustard.
1/4 cup sliced fresh chives.

1. Heat broiler with rack 8 inches from heat.  On a rimmed baking sheet, toss celery root and carrots with oil and arrange in an even layer.  Pat steaks dry and add to sheet; season vegetables and steaks with salt and pepper.  Broil until vegetables are tender and steaks are browned. 8-10 minutes, flipping vegetables halfway through.  Tent steaks with foil and let rest 10 minutes.

2. Stir together butter, horseradish and mustard season with salt and pepper and spread on steaks.  Sprinkle with chives to serve.

Really simple and Delicious!

Parsnip - Onion Tarte Tatin

We went vegetarian this weekend.  Our favorite kale salad and this tarte. So delicious and light.

Parsnip - Onion Tarte Tatin

2 tablespoons olive oil
1 large yellow onion, cut into 1/4 inch rounds and separated into rings
3 springs thyme
1/2 teaspoon sugar
salt and pepper
3 medium parsnips, peeled and cut into 1/8 inch rounds
All purpose flour for work surface
1 sheet frozen puff pastry thawed

1. Preheat oven to 400 degrees .  In a 10 inch ovenproof skillet, heat oil over medium-high.  Add onion, thyme, and sugar and cook until onion is softened, about 8 minutes; season with salt and pepper.  Reduce heat to medium and spread onions evenly in pan.  Add parsnips in an even layer.  Cover, and cook until almost tender.  8 minutes.

2. On a lightly floured work surface, trim pastry into a 10 inch round .  Top parsnips with pastry.  Bake until pastry is puffed and golden.  20 minutes.  Let cool on a wire rack. 10 minutes, then invert.

Hallway Wallpapered

I love wallpaper.  Change that - I love the idea of wallpaper.  Like tile, I love to shop for it, love to look at it but installing it is always more challenging then it seems.  We don't have a lot of space in the house where I would use wallpaper, however I wanted an accent wall and did it at the end of the hallway.  Like the effect and just need to paint the old dresser white.  

Gingersnap Palmiers

Palmiers are one of my favorite cookies.  I love the caramelized flavor and the flakiness.  Tim made these this weekend as we prepped for Thanksgiving along with Turkey sugar cookies.

Gingersnap Palmiers

1/2 cup packed light brown sugar
1/4 cup dark unsulfured molasses
2 teaspoons finely grated fresh ginger
1/4 cup water
2/3 cup granulated sugar
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground pepper
14 ounces good-quality thawed frozen puff pastry

1. Bring brown sugar, molasses, ginger, and water to a simmer in a saucepan, whisking until sugar has dissolved.  Simmer until slightly thickened, 1 to 2 minutes.  Pour syrup into a bowl, let cool.

2. Whisk granulated sugar, salt , and spices in a bowl.  Lightly sprinkle some sugar mixture over a clean work surface; place puff pastry on top ,  Cut into two 10 x 7 inch pieces.  Sprinkle generously with some sugar mixture; press into pastry with a rolling pin.  Brush generously with syrup.  Working with one piece of dough at a time, roll from both long sides, meeting in the center; brush with syrup to seal.  Sprinkle generously with sugar mixture.  Wrap in plastic, freeze until firm at least 3 hours or up to overnight.

3. Cut each piece of frozen dough crosswise into 1/2 inch thick slices.  Dip slices in sugar mixture.  Space 2 inches apart on a parchment paper lined baking sheet.  Flatten with your palm.  Freeze 30 minutes.

4. Preheat oven to 425 degrees.  Bake 10 minutes.  Flip and brush with syrup.  Reduce oven temperature to 400 degrees.  Bake until darkened, 10 minutes more.  Let cool completely on wire racks.  Cookies can be stored in an airtight container at room temperature up to 3 days.