I Heart Tea

Why not try making your own heart teas to give for Valentine's Day. We used coffee filters~double stacked them~cut out heart shapes with pinking shears~used double thread of embroidery floss to sew around the edges (start in the top center) and stop about 1 1/2 inches from the end. Fill with 1 serving loose tea~continue stitching up~leave the tails long~glue a saying or heart to the end~see above sample.

Getting to the heart of the matter!

Side view

Do something good for others and yourself, invite a friend to tea and a "chic-flick" movie.

Sprinkle the sugar with colored nonpareils. Delighting in good conversation is a gift you can give a friend. 

Bespoke Country House Parties

Sophie Conran is a member of the most talented Conran Family. Terence Conran is her father and Jasper is her brother. Sophie met up with Steven Collins who owns Temple Guiting Manor in the Cotswold's and came up with the most amazing concept for holidays and vacations. A bespoke country party! Part of the charm of staying here is her connection with so many stellar florists, chefs, card makers and hat makers, etc. Her thought was why not teach classes to the guests. This is very unconventional and that's what makes this spot such a lovely place to stay at. Who wouldn't you want to be a guest here? Who wouldn't want to learn trout fishing or foraging for mushrooms, be hands on for a sumptuous dinner in a perfectly relaxing environment, learn a new skill and enjoy being with friends and/or family?

Sophie

Temple Guiting Manor

Dreamy...Idyllic...

Picturesque!

Now that you have seen what a gorgeous property this is...won't you be about booking a spot for you and a some very fortunate guests?

Thanksgiving Menu

Herb Buttered Roasted Free Range Heritage Turkey

French Chestnut Heirloom Stuffing (the basic part of this recipe goes back many generations in the south)

Buttermilk Chive Yukon Gold Mashed Potatoes

Turkey Gravy

Triple Cranberry Conserve

Roasted Vegetable Platter

(Heirloom Carrots & Thyme, Haricot Vert with Smoky Niman Ranch Bacon, Baby Broccoli with Red Bell Pepper, Leaves of Brussels Sprouts with Date Vinaigrette)

Classic Maple-Brown Sugar Sweet Potatoes with Toasted Marshmallow Topping

1950's Scalloped Corn (been a part of our families Thanksgiving since we were little)

Homemade Yeasty Dinner Rolls with Creamery Butter

Dessert

Caramel Pumpkin Pie

Warm Apple, Pear, Cranberry Crisp and Vanilla Ice Cream

Pumpkin Cheesecake with Marshmallow-Sour Cream Topping & Gingersnap Crust

Jen's Famous Cookies

Our Thanksgiving will be an all day affair. We are taking some time at noon to deliver food to a local church that is feeding those in the community most affected by the economic downturn. Then back home to serve our meal. We eat and then we eat some of the leftovers later. We will be posting our recipes all week. Michael Symon, one of the Iron Chefs made a statement recently, he said, "I can teach you a recipe and you will have learned that recipe, but I can teach you technique and then you can make hundreds of recipes."

Our goal this week is to give you the techniques that will give you the results you need to ensure your efforts do not go un-rewarded. Let's face it, Thanksgiving is a labor of love, (even with the best laid plans) so let guests bring some of the side dishes or desserts, or buy some of it pre-made. Plan, write up your menu. Make a list of all the things you will need at the store and don't forget things like foil, or extra paper towels, etc. We even plan to have extra fresh bread on hand for turkey sandwiches later. Next clean out your fridge and food pantry. This way you will know what you have, what you need, and plenty of space to store the big items like the turkey. Tomorrow, we will pull out all our dishes, utensils, napkins and serving pieces and make sure they are refreshed and ready to go. When we hit next weekend, we just want to shop and get our home ready.

The best way to look at this ~ is to think of Thanksgiving conceptually. You are putting together all the parts that create a loving environment that allows our guests to reflect on the joys of being with family and friends, for the guests at our table to feel special and included; to look back on this past year and give thanks. Surround those you have in your home with a sense of appreciation. It is an honor to create all of the components that allow others to walk into our home and feel the warmth of togetherness and belonging.

Tomorrow we will post our French Chestnut Heirloom Stuffing Recipe.

Pottery Barn Field Trip

Beckwith Road was in Sherman Oaks today poking around at Pottery Barn. In recent months, they have been bumping up their party saavy in a bigger way. We even tried a wine tasting party featured several months ago by Pottery Barn to great success! If you look on Pottery Barn's entertaining section of their website, you will find video tutorials on recipes with step-by-step instructions. Just go to www.PotteryBarn.com., then go to the bottom of the front page and under "resources" click "videos". When videos comes up, click "see more". You will find demonstrations on how to present cheeses, Thanksgiving menus, brunch recipes such as a farmhouse brunch, Mexican food, tapas, pizza, wine information, and more. Have you ever watched any of the videos about the owners of the homes that Pottery Barn uses to shoot their catalogs in? You will find them under videos too. Very interesting stuff!

Pottery Barn is a division of Williams Sonoma. We liked the way they are merchandising for fall. Maybe it's not as "out there" as Anthro, but on another level~Pottery Barn~is carving out their own niche just as we should our own abodes.

This photograph is not Pottery Barn. It is a catering company in LA that has been garnering accolades recently. They are called "Heirloom LA Catering. One of their specialities is "lasagna cupcakes" among other wonderful treats. We included their picture as a creative way to present a fall menu. We love the use of rustic planks ~ rough hewn wood~ mixed amongst vintage drawers and wooden bowls. etc. This is a very creative use of space~don't you think??

In the Bu

Beckwith Road was off this weekend at a wedding. Yes, I know we said we hung up our wedding hat, but we dusted it off just this one last time and gave assistance to some dear friends, whose only son was married to the love of his life. The setting was beyond beautiful, on a private sprawling estate in the Bu (for those outside our area-that's Malibu). We could hear the waves crashing below and as the afternoon faded into evening, the sunset spanned the sky with golden splendor.

The Black Beauty Roses were stunning against the cream colored background, the bride was perfection, head-to-toe.

The cake colors tell the story, yes this is the color palette befitting the young groom who is a member of a Grammy nominated band. Deep black toned roses and calla lilies, black bands of silk around the cream colored cake. Even exotic peacock feathers grounded with lush black- red Ecuadorian roses placed in large, black, vintage vases adorned the tables designed by an Anthropologie visuals alumni. Overhead asian inspired creamy colored globes lit the expansive tent, lighting was provided from the band's own gear and a DJ spun tunes into the late hours. This was truly a very happy event!

The view at dusk. The ocean visible through the palm trees. This was a day to remember!

Sunday Morning in WestlakeVillage

Sundays are one of two days we have Farmers Markets in our area. Growers from all over the Southern California area bring their best from the ground right to our tables. One of our favorites finds is the Thomcord grape. A cross between Thompson seedless and the Concord grape. There are no seeds, the globes are sweet and pale plum in color. Menu ideas happen right on the spot as we eye an unusual item or the arrival of the next wave of seasonal goods.

You may even find plants such as these quaint baskets of living salad greens.

A local French family sells their delectable goods there too.

Isn't this just the way you want to buy your French bread?

Claudine and her grandfather are so charming.

We popped across the street to Gelson's. We haven't shopped there much since cooking school days. (The cooking school is located on the backside of this store.) Why haven't we been shopping here? Because we followed the newest store in town and then the next and so on and got way off the beaten path.

Wolf (as one of my cooking instructors called him, she happened to be friends with him-they worked together at Ma Maison) has his fresh food line at Gelson's

Viktor Bene's has been "Thee" Gelson's bakery since forever.

Just looking~staying on the healthy eating diet

So what did we walk out with? Oh, you were not supposed to see the hazelnut macaroons (just two). Fig preserves that go great with smoked turkey, goat cheese and caramelized onions on ciabetta. Devil's Spit barbecue sauce. French butter. Chinoiserie cocktail napkins. Mini appetizer forks and minuscule dishes~that will go great with our seafood extravaganza. Gelson's we'll be back~you have tooooo many good things not to. Where can you still get giant lobsters swimming around in a special tank or Mario Batalli's food line or caviar and on and on.

Tartine

A Trio of Tartine~

Tartine are french open faced sandwiches. Growing up in the Midwest, an evening supper would often be comprised of sandwiches and light fare. We are just crazy for these petite sandwiches. We made 3 flavors, 1-garden tomato, Kalamata olive, Boursin, basil leaves on rustic french grilled mini-baguette. 2-garlic aioli, Boursin, apricot-onion jam, smoked turkey breast, arugula, baby lettuce on rustic, grilled french mini-baguette. 3- Mediterranean garlic aioli, Boursin, baby lettuce, garden tomatoes, garden baby bell pepper, olives, and a sprinkling of dried oregano and splash of olive oil on a mini French grilled baguette.

All sandwiches were made with imported French bread from France. I found these mini baguettes in the wine section of my local Trader Joe's. They were displayed in their own little freezer. The label states "Trader Jacques" 6 mini baguettes, imported from France. They are frozen and par-baked. I sliced them in half. Lightly spread the cut side with extra virgin olive oil and place them cut side down on a hot barbecue grill. This will go quickly! Have some tongs handy to turn them over and lightly grill the other side to crisp it slightly. Set the grilled bread aside and prep your toppings.

1. Garden Tomato Tartine

Ingredients

4 half slices grilled French baguettes

6 basil leaves, cut in half

Boursin Cheese (I buy mine at Trader Joe's) It is a French Herb and Spice Creamy Cheese Spread

8 Kalamata Olives, cut into slivers

Generous handful of baby arugula or baby lettuce.

extra virgin olive oil

Balsamic glaze, optional

2 tablespoons garlic aioli (take 1 whole head of garlic, slice off the veriest top of the garlic, sit it on top of a piece of foil large enough to wrap around the garlic completely to seal it~drizzle the top of the garlic with olive oil and season with salt and pepper~seal and bake for about 1 hour~ remove from the oven and when cool, pinch 4 cloves of roasted garlic into 1/3 cup mayo. Blend well. Use the remainder garlic in other recipes. Roasted garlic may be frozen.)

To assemble:

Spread a teaspoon of garlic aioli on 4 halved, grilled baguettes. Top with Boursin cheese. Add the basil leaves, add sliced tomatoes, cut in 1/2 as pictured. Sprinkle with lettuces, a splash of extra virgin olive oil, dash of balsamic glaze, and sprinkle with slivers of Kalamata Olives.

2. Turkey with apricot-onion jam Tartine

Ingredients

4 Half slices French grilled baguettes

2 teaspoons roasted garlic aioli

Boursin Cheese

sliced smoked turkey

1 generous handful baby lettuces

splash extra virgin olive oil

4 tablespoons apricot-onion jam (you will need apricot, fig or peach jam and 1 medium onion)

To assemble:

To make the apricot~onion jam, peel, cut in half through the root end, and thinly slice 1 medium onion. Add a splash of extra virgin olive oil to a hot (on medium high) saute pan and add the sliced onions. Sprinkle 1 teaspoon granulated sugar over the onions and cook until the onions caramelize. If oil is absorbed, add 1-2 teaspoons of water or in my case I used aged Port. The onions are done when they have a jammy look. Remove from heat and add 1/2 cup apricot, fig or peach jam. Warm the jam and add a teaspoon of water if it looks too thick. Now you are ready to put this wonderful sandwich together.

Spread 4 slices of grilled French baguette with garlic aioli. Spread with Boursin cheese. Spread the onion apricot jam over the cheese being careful not to press it into the cheese or it will be messy. Layer the thinly sliced smoked turkey over the jam and add greens, a drizzle of extra virgin olive oil and serve.

3. Mediterranean Tartine

4 grilled halves French Baguette

Garlic Aioli

Boursin cheese

Thin shavings of Smoked Gouda

Baby greens

fine julienne of bell pepper

fine julienne of Roma tomato

Sliced olives

light crumble of dried Oregano

splash extra virgin olive oil

splash balsamic glaze

To Assemble:

Spread the grilled baguette halves with garlic aioli, then Boursin cheese. Add a few slivers of Smoked Gouda, top with baby greens, julienne of bell pepper, Roma Tomatoes, and olives. Drizzle with a splash of extra virgin olive oil and balsamic glaze and a light crumble of Oregano.

The combinations are endless. These are mini meals that satisfy the eye as well as the palate. It's no wonder Parisian's enjoy tartines so much!

Baja Tacos

Baja Taco stands are peppered all over Southern California. Most Southern Californians are health conscious. Cycling, jogging, walking, surfing, hiking, etc., are favorite modes of exercise, so what goes into our bodies is important as well. Our family loves to eat these simple tacos. All you need is a barbecue or not and you are good-to-go.

The above ingredients were used to make gucalsa. That's neither guacamole or salsa so I call it gucalsa. Why? Because I've added 2 tomatillo (the ones in the bowl with the papery coverings), and it changes the texture of traditional guacamole. It spoons on tacos easier and adds another flavor dimension. Here's the recipe:

Gualsa

1/2 Serrano chili (use more or less for your taste) remove seeds **careful not to touch your eyes**

Wash your hands thoroughly afterwards. Dice finely.

2 tomatillo, husks removed and cooked in boiling water for 4-5 minutes until tender-not mushy.

2 tablespoons red onion, diced very fine

1 ripe Haas avocado, cut in half, scoop out the insides into a bowl and mash to desired consistency

1/2 teaspoon lemon zest

2 tablespoons lemon juice

2-3 dashes hot sauce (again to your taste)

salt and pepper to taste.

(serves 4)

Remove the top stem from the cooked tomatillo. Place in a blender and puree.

In a medium bowl, add all of the above ingredients. Adjust the seasonings. Cover with plastic wrap until ready to serve.

~Pico Salsa~

3 large red ripe tomatoes

1/2 Serrano chili, seeds removed-seeds are the hottest! Dice finely. (wash those hands well afterwards and don't touch any sensitive areas on your body, ouch!)

Pinch of dried oregano

4 tablespoons red onion, finely minced

3 tablespoons cilantro, leaves only, minced

3 (give or take) dashes Tabasco sauce or hot sauce

2 tablespoons lemon or lime juice

1 tablespoon olive oil

salt and pepper to taste

~Baja Cabbage~

Cabbage is the way it goes down with Baja tacos, otherwise it just isn't a Baja taco.

Ingredients:

Allow 1 handful of cabbage per guest you are serving. For every handful of cabbage add 1 tablespoon of mayo or sour cream and a tablespoon of pico salsa. Stir it to combine all the ingredients. Add a dash of salt and pepper and you are ready to go. Now you can get fancy with shredded carrots, cilantro, etc., but why? Keep it simple!

~Baja Tacos~

Red Snapper fillets, or any fish your family loves to eat

You can add roasted chicken or tri-tip or shrimp. Any simply prepared meat will work. Nothing heavy or fatty though. I also purchased a fully cooked, hot chicken from the market deli to make the prep easier.

corn or flour tortillas

hot sauce

pico salsa

gualsa

Baja cabbage

Lawry's Taco Seasoning

Olive oil

To make the snapper or fish fillets:

Preheat the barbecue.

I use a wire mesh pan, made for barbeque's and found at places like Target, Williams-Sonoma, etc.

I season the fish with salt. I lightly sprinkle with a little olive oil (to keep it from sticking to the pan as it cooks), and a sprinkling of taco seasoning, optional.

Place the wire mesh pan on the hot grill, add the fish and cook (this is the tricky part) until the fish is opaque, but not overcooked turning the fish over part way through the cooking process. Remove from heat and pan and place on the Baja Taco Platter.

~Baja Taco Platter~

I like the grandness of one large platter, laden with all the accouterments. I will have a picture to show you as soon as I photo shop it a little. You see "someone" dug into the food so quickly, I couldn't capture my shot for the blog. It was just a little damage and I should have it up soon. Arrange all the components:

Pico

Gualsa

Baja cabbage

Snapper, fish fillets, tri-tip, shrimp, roasted chicken or whatever meat you are serving

Warmed tortillas (wrap tortilla stack with lightly damp paper towels, then wrap with plastic wrap and warm in the microwave for about 1 minute, test and warm a little more if you need to)

Garnish with some lemon or lime wedges and cilantro

This is "clean food". You will feel good inside after you eat it and your body will thank you. You don't have to make the pico salsa, you can buy it and the same with the guacamole~just buy it if you are crunched for time. You can even buy a fully cooked chicken at the market, come home and warm some tortillas and you are ready to go! It's just that easy!