Big Sur Cherry Crisp…just for you!

Posted on May 18, 2009 by Kristin

I know. I know.  I’ve been away for a while.  Thank you for your sweet notes, emails and general queries as to my whereabouts.  I really have no excuse for not blogging other than it’s MAY.  I’m in the last mile of The End Of School Marathon.  Trust me I’m not breaking any records, just aiming for the finish line.

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Back in the day, Husband and I were lucky enough to make frequent trips to California.  We had our little get-aways perfectly planned.  We’d hop the Thursday morning Nerd Bird to San Jose, jump in a convertible, and head south to Carmel or Big Sur.  We felt the pressures of the world unwinding like clockwork about an hour into our car ride when the concrete crust congealing Silicon Valley dissolved into an earthy, fertile oasis somewhere around Watsonville.  It’s a surreal transition. One we always marked with a quick stop to a farm stand to buy cherries.  There is nothing more cathartic than zooming down PCH 1, wind in your hair, ocean on your right, mountains on your left, and spittin’ cherry pits to mark your path.

These memories inspired the cherry crisp baking in my oven at this very moment. In fact, I’m naming this dessert Big Sur Cherry Crisp. If you happen to have a big bowl of cherries on your counter as I did, toss them into a crisp, and you’ll be California Dreamin’ too.

 

Big Sur Cherry Crisp

3 cups cherries, pitted

1/4 cup sugar

1 Tbs vanilla

2/3 cup flour

1/2 cup old-fashioned rolled oats

3/4 cup packed brown sugar

1/4 cup sugar

1 Tbs cinnamon

1 Tbs maple syrup

1 Tbs vanilla

8 Tbs (1 stick) butter

Do you have a cherry pitter? I’m not much in to one trick ponies, but I heart my cherry pitter! Pit the cherries in a bowl.  

cherrycrisppitter

 

Sprinkle cherries with sugar and vanilla.  Toss to coat.

 

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Pour cherries into a baking dish, and set aside after you taste just one!

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In a medium bowl, mix together flour, oats, sugars, cinnamon, vanilla and maple.  Slice butter into pieces and cut into mixture by hand.  Knead the mixture until its well combined and crumbly.  

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Sprinkle the oatmeal crumbles on top of the cherries.  Bake for 45 – 50 minutes at 350 degrees.

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Speaking of California, we are blessed to have weather this morning that feels coastal.  I’m off for a quick hop, limp or walk just to enjoy the cool temps.  And to work of tonight’s Big Sur Cherry Crisp.  

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Filed under: Recipes | 9 Comments »

Orecchiette with Broccoli Rabe, Italian Sausage & Sea Scallops

Posted on April 19, 2009 by Kristin

 

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I love to send email photo updates to my friends while their children are playing at our house.  Friday night we were lucky to have one of our nearest and dearest here for a sleep over.  What follows is the exact email (names removed to protect the innocent) I sent to her mother.  Oh, and the recipe for the Orecchiette with Broccoli Rabe, Italian Sausage & Sea Scallops is, of course, available upon request. 
To my good friend (and your husband to the extent that he is interested),
Please do not hate me for the blue eye shadow on your seven year old daughter.  It’s not like the girls are going anywhere and our only son is at a friend’s house.  Actually they got into my Bobbie Brown while I was making dinner.  Which is fine as I haven’t worn make up since child number three arrived on the scene.
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Your daughter loved the pasta.  And the sausage.  The sea scallops not so much.  I tried my best to hide the blanched broccoli rabe because as we all know greens, especially those of the hand picked, organic variety are hardly appreciated by the under 40 crowd. Her gracious manners reflected those of her mother’s.  But truth be told, she could have spit every last bite out and I would have loved her all the same.  She took her Benadryl ***  and had dessert — a little chablis, I mean popsicle and a fake Oreo aka Newman O’s. 
annapasta
As I write this the girls are painting with non-toxic, semi-washable paints.  Hopefully not on my walls (Benjamin-Moore 0C-7).  There has been plenty of discourse as to whether or not Because of Winn-Dixie is an acceptable movie.  And by acceptable I mean likable.  If they do not agree that a movie is a perfectly reasonable Friday night entertainment option, I will let them wash the dishes and do 12 loads of laundry as an alternative.  Then I will be able to plop my advanced-maternal-aged ass down on the sofa and watch it for them.   For the record, I do not believe ironing is appropriate until children are at least 10 years old.  So rest assured all activities at our home are age appropriate.
Finally, I leave you with a photo of the man of our house.  Clearly he isn’t afforded the opportunity to eat very often so when a humble plate of pasta is placed before him he greets it with the enthusiasm of a child.  Well, not the enthusiasm of the children in this home as I’ve already expressed that the pasta was greeted with only  mediocre disdain.
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In closing, I promise there have been shrills, laughter, and only a few tears.  No worries as there was nothing truly insurance worthy.  Each of the four girls has shed a tear, I would be remiss not to admit this.  My own #3 was the first to cry.  Hearing a shrill that was Oscar worthy I dropped everything to race to her side only to find a spiral binder from the art room shelf had fallen upon her big toe.  Very soon after my #2 cried with a bellow that summoned a neighbor (two streets over who was also in search of wine) and alerted us to the fact that a marker top had busted her upper lip in two.  Gallons of blood and several transfusions later, she finished the butterfly and flower masterpiece she started.  Just as I thought the drama was limited to the daughters of The Schell Family, a tiny, barely audible, but clearly panicked cried came forth from the art room.  Your darling daughter suffered a scratch that only 5 choices of band-aids could cure.  Please believe me when I promise there is absolutely no chance of a staphylococcus (type) infection. ***
Alas, it is time to move on from my synopsis.  The girls have settled on a Disney movie and are happy as clams.  Littlest, however, has a poopy diaper that none of the older girls have volunteered to change.  I guess I have to draw the line somewhere on age appropriateness chores.  After all we are not the Duggars.
I hope you are having fun with the fifth grade boys at your house and I wonder how our experiences compare.  I wish you patience and fortitude of the red wine varietal.  
Good night dearest of friends and thank you for trusting your littlest blessing with me.  
xoox, 
Kristin
*** Regarding the Benadryl — it has been approximately 2 hours since your daughter ingested the tiny grape pill and she is showing absolutely no signs of side-affects (sleepiness).  In regard to the scratch that required a choice of five band-aids, I cannot be responsible for any airborne or Oreo-type cookie induced infection that may or may-not occur.

Filed under: Cafe Favorites, Momma's Favorite Things, Uncategorized | 5 Comments »

French Lentil Soup

Posted on April 16, 2009 by Kristin

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You seriously cannot imagine how many bunches of fresh spring greens arrive each week in my bushel of goods from Tecolote Farms.  I made this recipe last week using collard greens and it was such a hit that I’m making the hearty, healthy soup again at this very moment.  How is that for real-time blogging?  I wish I knew how to make and import a video (don’t they call that a v-blog?), but then you’d see that I can’t get dressed and cook all before 9 am.  

Please try this lentil soup.  I used French green lentils which are the most delicate of all lentils, but the most flavorful too. Last week I served the soup with crunchy French bread, but tonight I’m going to make tiny ham crostinis too.  

French Lentil Soup

1 TBS bacon fat (you can use butter or olive oil, but the bacon fat is better!)

1 onion, diced

2 cloves garlic, diced

1 cup French green lentils, rinsed and drained

1 bay leaf

1 14-oz can diced tomatoes with liquid

1 bunch of greens, collard or spinach

1/3 cup rice (I used white)

6 -8 cups chicken broth

In a large pot, saute the carrots, onion and garlic in the bacon fat until soft and translucent.  Add the greens and saute until they are wilted down (about 2 or 3 minutes).  Add the lentils, bay leaf, tomatoes, and broth.  Toss in a little salt and pepper.  Simmer for about 20 minutes.  Add the rice and cook for about 25 more minutes until the rice and lentils are cooked.  Taste for seasoning and add salt & pepper as needed.

This soup is so simple. With the nutritious lentils and greens it is a true one pot wonder!

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The Bounty of Spring

Posted on April 14, 2009 by Kristin

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I’m loving our weekly baskets from Tecolote Farms! Less than 10 minutes ago this bounty showed up.  The baskets are getting heavier and full of dense bright greens and vegetables.  Have you ever seen the interesting root in the middle? It’s a Kohlrabi and Katie at the farm says to use it like broccoli stems.  I’m assuming by that she doesn’t mean toss it??!  So, perhaps a slaw? Or as a garnish to salads?  Please share your Kohlrabi ideas.

The leeks and beets are my favorite treasures this week.  I haven’t had time to wash or plan yet, but I’m thinking roasted beets with toasted walnuts and goat cheese on a fresh bed of spinach sounds divine.  

But, first my morning chores include my very own Easter egg hunt.  The Littles were so thoughtful to leave hundreds of plastic eggs scattered throughout the cafe for me. I’m finding eggs and treasures hidden in the most peculiar places. And it is my personal goal to have all the Robin’s Eggs eaten tossed by sun down.

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A Bushel & A Peck…

Posted on March 30, 2009 by Kristin

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I’ve been waiting (and waiting) for my name to inch to the top of the list at Tecolote Farm.  I’m finally in!  An official basketeer.  Tecolote Farm is our local CSA and today the first basket of the season arrived at our doorstep.  I can hardly contain myself. Seriously, I’ve been singing A Bushel & A Peck all morning.  Mia’s father used to sing the Guys & Dolls show tune to her and now she sings it to the Littles.  

I love you

a bushel and a peck,

a bushel and a peck

and a hug around the neck

I tried to download the music for you, but my self-imposed blogging hiatus has made my technical skills a tad rusty.  I’ll work on that…

Anyway, the bushel of organic goodness contains mostly greens this week – lettuce mix, bloomsdale spinach, collard greens, mache, Japanese turnips and green garlic.  

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To make use of the beautiful salad greens I’m making a Salade Nicoise for tonight’s supper with a Green Garlic Champagne Vinaigrette. The vinaigrette turned out delicious and is the most wonderful shade of green.  It adds a fun twist to the traditional French salad.

Green Garlic Champagne Vinaigrette

2 Tbs green ends of green garlic, chopped

1 small shallot, chopped

1/4 cup Champagne vinegar

2 tsp agave nectar

1 1/2 tsp Dijon mustard

2/3 cup vegetable oil

1/3 cup extra virgin olive oil

salt & pepper to taste

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Green garlic is sweeter and more subtle than the garlic we typically use.  I used two bulbs in a French Lentil Soup (more on this tomorrow) and put the green stems to use for the vinaigrette.

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Put the chopped green garlic tips, vinegar, shallot, agave nectar and Dijon in a mini processor and pulse until pureed.

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Slowly add the oils and pulse until completely emulsified.  Season with salt & pepper.

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I wish you could see how green and vibrant this dressing turned out.  I’ve been pinky testing it all afternoon and can’t wait to dress up the salade nicoise ce soir.  Bon Appetit! 

 

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One Fish, Two Fish, Redfish, Bluefish

Posted on March 26, 2009 by Kristin

 

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Husband took brother to the coast to celebrate his 9th birthday.  They returned home tired, smelly and chock-full of inside jokes and tales of ‘the one that got away’.  My heart swells with joy of the memories that Brother will have of these fishing trips with his father.  Even though these get-aways produce a heapin’ pile of stinky laundry.

We have a freezer full of redfish from this particular weekend trip.  My fearless duo decided not to keep the stingray Brother hooked.  Thank you, boys.

I’ve tried several recipes over the last week and I’m tweaking a delicious soup that I will share with you promptly! So scour your markets for redfish and stay tuned.

Filed under: Overheard at the Cafe, Uncategorized | 6 Comments »

Salmon Crisps

Posted on March 9, 2009 by Kristin

 

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Rather spontaneously we had some friends over for appetizers last night.   My good friend Claire celebrated her 40th on Saturday night and since her family was still in town the party continued with a quick fete at The Schell Cafe.  I wish I could take credit for these yummy Salmon Crisps. Cissi’s Wine Bar served these amuse-bouches at the party Saturday and I knew I’d be recreating them myself soon.  I added fried capers to mine which is a fun twist.   

Salmon Crisps are definitely a crowd pleaser so be sure to add this to your repertoire of quick, easy appetizers.  I’ll share a few other appetizer ideas I tried last night later this week.  One is a super simple shrimp ‘tizer featured in this month’s Bon Appetit.  

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Littlest loved all the ‘tizers and spent the evening circling the island taking hand outs from anyone willing to pass one her way.  She was especially fond of the salmon crisps.  Attagirl!

Salmon Crisps

1 bag potato chips (I used Lightly Salted Kettle, Zapps would be good too!)

1 4-oz package smoked salmon

1/2 cup creme-fraiche

juice from 1/2 lemon

fresh dill

Optional: Fried Capers

In a small bowl squeeze 1/2 of lemon into creme-fraiche and whisk until smooth.  Arrange chips on a serving dish and place a small dollop of creme-fresh on each chip.  Top with a small slice of salmon.  Add a pinch of dill and fried capers.  

To fry capers, drain about 1/4 cup capers on to a paper towel and pat dry.  Heat a tablespoon or so of olive oil in a small saute pan.  Add capers and stir fry for about one minute. Drain on paper towel.

TIP: Make the salmon crisps just before serving or the chips will get soggy.  Also, let the creme-fraiche come to room temp for the best flavor.

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Change is afoot!

Posted on March 5, 2009 by Kristin

I’m not someone who freaks out at the notion of change.  After a little grumbling I usually arrive at wherever the unexpected diversion takes me with a annoying genuine enthusiasm.  We’ve had some changes around The Schell Cafe.  Nothing of any significance, really.  Just enough to shake up the routine I was happily clipping along in. 

First, I went screenless for Lent. Yep, I signed off Facebook and Twitter for forty days and forty nights.  I have not looked at a news feed, blog or the Internet in over a week.  I’ve included television (remember that archaic form of entertainment?) in my screenless fast too.  I am checking email about once a week (ok, twice) and I decided to keep posting here at The Cafe on a semi-regular basis. 

Why the screen fast? I was becoming a slave to my iphone and computer screen.  Checking emails and texts at red lights.  Reading blogs on my iphone at the library while the Littles did their homework.  Dreaming about status updates on Facebook and Twitter.  I was on the Too Much Information Highway and I decided to take the next available exit.  Lent provided me with a perfect opportunity.  

Second, Littlest Middlest is in the third week of testing for various food allergies.  We’ve run every test in the book from parasites to Celiac and are now in the midst of an allergy elimination trial.  She’s holding up like a champ, but these tests are not fun and involve strict elimination diets for 25 hour periods, several times per week.  The worst so far has been eliminating calcium! Did you know that calcium is in almost everything?  Oh, except corn, white rice and red meat.  Try offering those choices to a newly six year old child for a week and see how quickly you reach for the bottle of red at 4:59 pm?!?!  

Luckily we are narrowing down the culprit(s) and are highly suspicious of dairy, most likely cheese as the food allergy offenders.  Needless to say, dinner options haven’t been entirely in my control and many of them hardly blog worthy.  

Third, I tore my Plantar Fascia.  The fascia is a thick tendon on the bottom of your foot.  It is attached to the heel and fans forward toward the toes.  If you tear your fascia, you will know.  It hurts.  Really hurts.  Hurts.  And, if you are hardheaded and proceed to run and train on your ailing foot until you are forced to call an orthopedic surgeon, well then you are very naughty and deserve the punishment you are given.  My punishment? I was forced to purchase a pair of orthotic shoes that even my great grandmother wouldn’t have worn.  I seriously had to choke back the tears when the podiatrist appeared from behind the velvet shoe curtain bearing my new shoes.  And since I had to sell a Little (I’ll never tell which one!) to pay for these horrid shoes the loathing is deep.  Insult was added to my injury when my doctor told me swimming was the only form of exercise I was allowed to do for the next eight weeks.  But. Wait. I donnwanna…

I grumbled for one day. Then I swallowed my pride.  I put on the damned million-dollar-clodhoppers and, of course, they feel divine on my feet.  I’ve taken up swimming.  And, shhh….don’t tell myself, but I’m actually enjoying it.  After the first three days of wearing my silicon cap sideways someone at the pool kindly told me the swoosh goes to the front.  Swimmers are so nice.  I’m re-learning to swim, focusing more on the glide, less on the speed.  And, I’m saying things like I just did ten 200’s.  Truthfully, I don’t even know what that means, but it winded the hell out of me.

If you made it all the way to the end of this post God bless you.  And thank you.  I’ll be back soon with tasty recipes.

Filed under: Overheard at the Cafe, Uncategorized | 8 Comments »

Friday Night Steak Night

Posted on February 27, 2009 by Kristin

We do a lot of chillin’ out on Friday nights at The Schell Cafe.  After a week of coming and going in a thousand different directions it’s so nice to reconnect as a family and just hang out.  For the Littles this means staying up late and skippin’ baths.  Friday nights for the grown-ups usually involves a bottle of red wine and tossing something on the grill.  Tonight we are having our favorite Cowboy Coffee Steak.

I’ve shared this steak rub with you before, but it’s so good I thought it would be selfish not to urge you to make it your Friday night ritual too.  And if you happen to be near an HEB rib-eyes are on sale! 

Cowboy Coffee Steak Rub

1/2 cup ground coffee (I use a dark roast from Costa Rica)

1/2 cup coarse black pepper (I use slightly less)

1/4 cup brown sugar

1/4 cup salt

Mix all ingredients in a plastic bag and store in fridge.  When you are ready to rub the steak, pour out desired amount of coffee mixture and generously rub steak until the meat is completely coated.  

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Grill and enjoy.

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TGIF!


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Corn on the Cob

Posted on February 26, 2009 by Kristin

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Littlest enjoyed her first corn on the cob tonight. While this is hardly news worthy, it provided a full evening of entertainment at The Schell Cafe.  Husband has about 20 minutes of video documenting every kernel.  The highlight of which is hearing Littlest say ‘kern’, because that’s the way Husband taught her to say corn.  

Did you know you can microwave corn in the husks to perfection?  A year or so ago my friend Lulu told me this trick and I’ve never looked back.  You simply lop off the husky ends with the stems and put the cobs directly on your microwave plate.  Cook for 3 minutes and the husks and silky threads will come right off the kernels.  Add a little butter and salt and fait accompli!

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