Which one did you get?

Sparkling lemon sandwiches for me - and they do look delicious...

If you subscribe, which cover did you get? And even if you don't, what are you planning to bake this year?

Photo taken at Gourmet's offices in October

No One Belongs Here More Than You

Despite the fact that the title reminds me of those terrible Israeli tourism ads, I love this quirky slideshow:

Sunday Supper 11.23.08 - A "Zuni Thanksgiving"

This past Sunday, we hosted a Sunday Supper at our house. Though it wasn't Thanksgiving just yet, we wanted to roast a turkey - so we decided to pretend as if it was. I decorated the table with some dusky pumpkins and squash that I picked up at Schaner Farms' stand at the Saturday Little Italy Mercato - along with this lovely little herb bouquet that I hung on the front door. (Schaner also sells at the Santa Monica Farmers Market in Los Angeles.)
The party favors were little 2 piece boxes from Eclipse Chocolat containing one each of their Pomegranate Sage and Pumpkin Muscovado chocolates.

Having used the Zuni method for roasting chicken many times with great success, I decided to try Judy Rogers' method for turkey, along with my own Thanksgiving-esque version of the Zuni Bread Salad. This was our menu:

Sunday Supper
"Mock" Thanksgiving
11.23.08
***

Oysters
Champagne

Zuni-Style Roast TurkeyBread Salad with Chestnuts, Bitter Greens and
Homemade Pork Sausage with Pepper and Sage.
Brussel Sprout Gratin
Roasted Cranberry Relish
2007 Sinister Hand

Pumpkin Tartlets with
Homemade Ginger Ice Cream
Kalyra Port
Espresso

I bought the fresh turkey at Homegrown Meats, up in La Jolla and picked it up on Saturday morning. The Zuni method involves a dry brine, so I rubbed the salt over it and under the skin and pushed a few herbs under the skin and in the cavity. It dried out nicely and absorbed the salt, but I think an additional day of brining might have been beneficial. The method really recommends that the turkey spend a day or two in a bag, and then dry uncovered for a few hours.

The bird cooks upside down for 30 mins at 450, and is then flipped over to cook for about 3 more hours at 325. The result is succulent, crispy skinned and juicy, just like the chicken - and it looks just lovely with that bronzed skin. My only regret was that I cooked it a little too early - it finished at about 2:30 PM, and I had guests arriving at 4 - but I had to free up the oven for the bread salad and I needed the drippings in order to make it - so I didn't really have much choice in the matter. If you have two ovens (or even a larger oven) you won't have that problem.

For the bread salad, I made some homemade sausage with pepper and sage (which was delicious by itself and dead easy) which I cooked in a big skillet - then I sauteed the onion and some slivered celery in the drippings from that and added in the sliced chestnuts. I tossed the toasted bread cubes with vinegar, broth and pan drippings, added the sausage, celery and chestnuts, and put it the pan in the oven to warm. When that came out, I tossed it with Sage Mountain's baby spicy greens mix, and served it all up in a big salad bowl. Friends Jora and Angie helped out with decadent and delicious Brussel Sprout Gratin and miniature pumpkin tarts with spicy and creamy ginger ice cream. I also roasted some cranberries based on a recipe I found in Saveur.

The oysters came from The Better Half Shell on a recommendation from Catalina Offshore Products. I was a little concerned about keeping them alive in the fridge for 24 hours, but I just put them on a towel lined half sheet pan tray and covered them with another wet towel. We had a bit of a scare when we pulled them out and the towels were frozen - but luckily they were still kicking underneath. Thanks to Candice for coming over and being our designated shucker - she did an amazing job, and James was even able to get in there and learn how to do it for the next party.

One of my favorite things about this supper was the fact that it started so early - at 4 PM. It was wonderful to enjoy the company of friends and a full meal (after dark) and still have the kitchen cleaned by 8 PM - and I'm sure our friends found it just as refreshing to get home before midnight!

Here are the recipes:

Zuni-fied Dry Brined Roast Turkey (aka The Judy Bird)
adapted from the LA Times and the Zuni Cafe Cookbook

1 12-18 pound turkey (I cooked a 16 pounder from Homegrown Meats)
1 cup of kosher salt (it does have to be kosher)
fresh sage and thyme

48 hours before you plan to roast it (or 24 if you're pressed for time like I was) remove the giblets and any twine or wire on the turkey and rinse and dry it well with paper towels. Put your salt in a dish and start by generously rubbing a few tablespoons on the inside. Slide your fingers underneath the breast skin and rub the salt up underneath the skin as far as your fingers will go. Flip the bird around and slip your fingers under the other side and rub salt under the skin. Pat salt on the outside of the breast.

Massage salt on the outside of the legs and thighs - pulling them apart to get it all over the skin. cut slits in the top of the legs and slip your hand in under the skin, massaging salt over the leg and thigh meat. Slip some sage leaves under the skin and place sage and thyme in the cavity of the bird. Place the turkey in a large plastic bag and put it in the fridge overnight. Massage again the next day to work the salt into the meat. 8 hours before you plan to roast it, take the turkey out of the bag and place it on a tray or plate on multiple layers of paper towels. Put it in the fridge uncovered on the tray to dry out. About 2 hours before you plan to roast it, remove from the fridge to come to room temperature - at that time, change the towels underneath it so it's completely dry when it goes in the oven. (If you only have 24 hours, just massage salt into the bird once, and place it on a paper towel lined plate uncovered in the fridge until you take it out to come to room temp.)

Prepare your roasting rack and pan and preheat the oven to 450. Place the bird breast-side down on the rack, and roast for 30 minutes. Flip it over (using your hands and some kitchen towels) and reduce the heat to 325. Roast until the thickest part of the breast meat registers 160 on a meat thermometer or until the juices run clear coming from the thigh - about 2.5 to 3 hours. (You can start collecting drippings from the pan using a turkey baster anytime after the first two hours.)

Remove from the oven and allow to rest for at least 30 mins before carving.

Thanksgiving Style Bread Salad

1-2 loaves of day old french bread
3 cups of pork sausage with pepper and sage (see below)
2 celery ribs thinly sliced
1 bunch of scallions, sliced diagonally - including some of the green part
3-4 cloves of garlic, thinly sliced
At least 4 cups of arugula or other bitter greens
red wine vinegar
2 cups of homemade chicken or turkey stock
1.4 cups of steamed chestnuts, sliced - or dried currants
1/2 cup pecan pieces or pine nuts
champagne vinegar
drippings from the turkey
pepper

Cut most of the crust off of the bread and half the loaf lengthwise.
Toast under the broiler on a baking sheet until lightly browned. Flip over and toast the other side. Tear the bread into irregular chunks ranging between 2 inches and 1/2inch - put in a large shallow bowl.

If using dried currants, warm some red wine vinegar slightly and pour it over the currants to absorb.

Make a tart viniagrette of 1/4 cup of olive oil or turkey drippings if you have them, and 2-3 tablespoons of champagne vinegar, in a small bowl or cup. Drizzle over the bread and toss thoroughly. Taste for tartness and seasoning and adjust accordingly.

Put the pecans or pine nuts in a dish in the oven to heat for a few minutes.

Heat a large skillet and tear off 1 inch chunks of sausage and drop them into the pan. Fry until well browned. Remove the sausage from the pan and add the scallions, celery and slivered garlic to the drippings. Saute until the softened. Add the sausage, onion mixture and slivered chestnuts or drained currants to the bread. Add a few grinds of pepper, and toss with a half cup of broth and another generous drizzle of drippings and vinegar, until everything is well moistened and well seasoned.

Place the bread salad in a large pan and cover loosely with foil. Place in the oven to warm the for about 30-45 mins. If your turkey also needs warming, you can carve it and warm it in the oven for 15 mins.

When you remove the bread salad from the oven, toss it with the arugula, salt and pepper and more drippings or viniagrette to taste. Don't be shy with the greens - they wilt and shrink when tossed with the warm bread.

Pile the bread salad on a platter or into a large bowl and serve with the carved turkey.

Fresh Pork Sausage with Pepper and Sage
adapted from Bon Appetit

2 pounds boneless pork shoulder, cut into 1-inch cubes, chilled
1/2 pound fresh pork fat, cut into 1-inch pieces, chilled
3 tablespoons cold water
1 tablespoon potent dried rubbed sage
1 tablespoon kosher salt
1 1/2 teaspoons dried crushed red pepper
1 teaspoon fresh ground black pepper

Pulse the pork and fat in batches in the food processor until finely ground. Place in a large bowl - add the rest of the ingredients and blend with moistened hands just until combined. Wrap in Saran Wrap and press and roll to form a log. Refrigerate overnight or at least a few hours before using.

Roasted Cranberries
adapted from Saveur

2 pounds of fresh cranberries
1 orange - zested, zest cut into 1.5 inch strips
and 2 tablespoons of juice reserved
2 cinnamon sticks
4 cloves
1 small jalapeno, seeded and minced
2 cups of sugar (or a little less if you like them tart - I'd go with 1.5 myself)
2 tablespoons champagne or rice vinegar
2 tablespoons of port

2 tablespoons of water (if needed)

Preheat the oven to 450. In a large bowl, toss the cranberries with the orange zest, cloves, cinnamon sticks, jalapeno and sugar. Spread on a parchment lined rimmed half sheet pan, avoiding the edges of the pan (you will need to do at least two batches) and cover loosely with parchment. Place in the oven for about 10-12 mins, until the cranberries burst and release their juices. Scrape the cranberries into a bowl and repeat the process until all of the cranberries are roasted.

Stir in the orange juice, port, and vinegar, adding a little water if it still seems too thick. Allow to cool and refrigerate for at least an hour before serving.

Ben Stiller's Home on "So Haute"

I don't know if anyone else will remember this, but a couple of years ago, Elle Decor did a feature on Ben Stiller and Christine Taylor's home decorated by Roman & Williams. In a classic case of life imitating art, these guys became sought after designers after doing set design in Hollywood - they were so good, celebrities started hiring them to do their homes. They landed some commercial contracts, and the rest is history.

I absolutely loved this spread and I haven't stopped thinking about it since, so I went online to look for some photos to post. These came up on a lovely and intriguing blog called So Haute - along with some other photos of Roman & Williams' work. Check it out here. The world of design blogs is still relatively new to me, having been wrapped up in the food blog world for so long, and this one looks like a very worthwhile discovery indeed. I especially love that it's not snotty, like so many decorating blogs seem to be (not that that doesn't have its place too) and I am especially amused that she thinks she's late to the Eddie Ross party. If she is, then I almost missed it entirely!
I just love the dark walls, eclectic mix of furniture and wood beam ceilings. And that ladder bookcase really gets my motor running. It's almost hard to believe it was decorated, since it looks so lived in and personal - but I guess that's the magic of hiring a set designer!
photos via So Haute

Gluttony on the Bay - the San Diego Bay Wine and Food Festival's Grand Event

A funny thing happens when you start to write about food. You start to think about it more, for one - and you eat more of it, for another. Having this wider range of experiences and scrutinizing them ever more carefully, perhaps not surprisingly, prompts you to become more discerning. In other words, writing about being a foodie inevitably leads you to become even more of a foodie.

This crystallized for me at this weekend's San Diego Bay Wine and Food Festival, held at the Embarcadero North near Seaport Village this past Saturday. Over the last couple of years, I've eaten in a lot of restaurants and tasted a lot of samples at events like this one, and I used to munch my way through it all pretty happily, frankly. That just isn't the case anymore, and I don't think it's so much the food that's changed, though there were some clear winners and losers on Saturday. I really think I'm becoming kind of a snob about these things.

The Saturday Grand Event is the centerpiece of the SD Bay Wine and Culinary Festival and San Diego's largest tasting event. It offers unlimited tastings from one hundred and sixty wineries and about sixty restaurants, which sounds like a lot, and it is - but it probably should be for the $100. ticket price. Stella Artois and Robert Mondavi had prominent booths, and Mondavi offered cooking demos and wine tasting classes at a pavilion.

Participating restaurants included the Bondi, Catalina Offshore Products, Oceanaire, Arterra, 910, Rubios, Starlite, Jakes, Roy's, Indigo Grill, The Shores in La Jolla, Cowboy Star, Brandt Beef, Opera Patisserie, Jai, Morton's, and many more. The event draws a huge crowd - this year was a sell out.

Not surprisingly, there's a lot of food involved - but therein lies the rub. Each vendor is told to prepare for 10,000 guests, which severely limits what they can serve. The result is lots of beef, in particular short ribs, and lots and lots of seared ahi tuna - in fact I'd say about half of the restaurants served one or the other. If they didn't, it was something equally crowd friendly, like the cheese pizza from Jai, which I found particularly puzzling. This is how a brand new Wolfgang Puck restaurant - supposedly focused on Asian cuisine - wows its upscale audience?

I also couldn't quite get behind one of the most unusual offerings, a shooter served up by Oceanaire containing a raw quail egg, oyster and piece of uni, doused with soy sauce and tobiko caviar. It was a nice idea, but too much sauce and seasoning just obliterated the ingredients. Here's everyones favorite local Top Chef Brian Malarkey running shots of sake through an ice luge - you have give him props for always showing up and putting on a show for everyone. All the ladies love Brian!

Without dwelling on the negatives for too long, I'll just say the event simply has neither the ability nor aspiration to cater to serious foodies. It's just not possible given the volume involved, and let's face it - restaurants can't really be expected to bring their "A game" to an event where unlimited wine and beer are being served.

There were some bright spots though - such as the food served at the Mondavi wine tasting and chef demonstration - a perfect lamb chop with tabbouleh salad with pomegranate seeds, and a rosy piece of rare tuna with a spicy white bean salad. Rubio's, surprise surprise, also wowed with a perfect fresh lobster taco.

Arterra's idea with the mini corn dogs was great, but I wasn't keen on the sausages they used. Their duck fat truffled popcorn in little bags was a nice touch though.

Starlite served up a mini Reuben sandwich, which I was just too stuffed to eat, and Sea Rocket Bistro was there, offering up fresh ceviche.

One problem I encountered at the event, and the one that really makes me think I'm becoming a snob - is that I couldn't drink most of the wines because they weren't served at the right temperature. It's a wine event after all, and many of the small wineries that participate are getting huge exposure. It was a hot day though - warmer than most of them probably expected, and the red wines served at room temperature were blown out by the heat. Serving as many people as they were, many vendors also couldn't keep whites in ice long enough to get them chilled properly. Another problem with these events, and I've encountered this before - is that people stand around in front of the tables and talk with the vintners, meaning you can't get in there to get a taste. I was just happy to see the ice cold beer, and glad I was able to fish one of the last bottles of Perrier out of the water buckets that were stashed around the event - which were empty within the first hour.

The bottom line here is - if you don't mind crowds and you're looking to get out in the sun and see and be seen - this is a great place to be. If you're looking to sample some serious wine and food - you're probably better off at Celebrate the Craft, Taste of Slow Food or one of the trade events that comes to town less frequently - like the Chef's Showcase at the Fancy Food Show last January. Regardless, be sure to get there early - the lines have been long at every one of these events - even before they opened, and the most popular vendors always run out of food well before the end!

More information about the SD Bay Wine and Food Festival can be found here.

More photos can be viewed here.

Tortoise on Abbott Kinney in LA

I stumbled across this little shop recently when I was in LA for a girls getaway with a good friend. We'd stopped by Venice Beach on our way home to San Diego to take a look around and check out Jin Patisserie, just next door. Tortoise specializes in Japanese crafts and housewares - glassware, textiles, kitchen items, jewelry, garden decor, games, cards and paper, finely crafted wooden and ceramic vessels and small furniture items. Everything is carefully curated and artfully displayed, and you just get that lucky feeling - like you're seeing things you're not likely to see anywhere else - and let's face it, how often can you really say that these days?

I was particularly infatuated with these Japanese textiles. They're multi-purpose squares of cloth called tenugui that were traditionally used as scarves or headwraps, but can also serve as napkins, bread basket liners, table decor, kitchen towels... you name it. I contemplated them as napkins - but the $12. pricetag was a bit of an obstacle since I wanted one of each.

Their online store doesn't provide quite the same experience as the shop, but if you've been there before, or need to shop for a gift from afar, it's good to know it's there. They also do the most amazing gift wrapping, with a beautiful handcrafted paper overlay with stamping and a ribbon.

tortoise
1342 1/2 Abbot Kinney Blvd.
Venice, CA 90291
310.314.8448
Open Wed-Sun 12-6

Fanny at Chez Panisse

This is one of the cutest cookbooks out there for kids, with gorgeous illustrations and a nice little history of the restaurant, Chez Panisse. Take a peek!

SF Victorian Remodel in the NY Times

Nice piece in the NY Times today on the remodel of a Haight Victorian, with some great ideas for letting in light and modernizing a historic home. I love how even the dog coordinates with the decor! Click here for the slide show.

Photo via NY Times

New Trina Turk in the OC

Just received an email about the opening of the new Trina Turk this Saturday at Fashion Island. Sadly I'll be otherwise occupied at the SD Bay Wine and Food Festival, but I'm sure it will be a hoot!

Revisiting the 5th of July...

Today I'm revisiting summer to talk about the decor for a fancy dinner party I threw back in July. I had really wanted to do it on the 4th, but too many people had conflicts, so the 5th it was. I still kind of like the ring of it. We poured champagne and did Blackberry Caipirinhas to start, and had some nibbles. Here's the menu:

Fancy Dinner and Cocktails in the Backyard
7.5.08

Blackberry Mint Caipirinhas
Roederer and Domaine Carneros Sparkling Wine
***
Andante Picolo triple cream cheese
Fra'mani Salumetto
Bread and Cie Crostini
Pickled Cherries
White Bean Hummus
Local Olives
Fried Capers
***
Ajoblanco
Gougeres
Vinho Verde
***
Thyme and Honey Glazed Baby Back Ribs
Green Salad with Grilled Stonefruit and Pinenuts
Barefoot Contessa French Potato Salad
Tempranillo Rose and Cote du Rhone
***
Banana Cream Pie

(You can read more about the food here and here.)

For the table settings, I raided Pottery Barn, Target and Crate and Barrel. (The tables, chairs and long tablecloths were rented.) The original plan was to go with white tablecloths and flax colored linens, but when I spotted the robin's egg blue placemats at Target, I couldn't pass them up. The runners are from Pottery Barn, and the wooden clothespins came from Ace Hardware. For the candles I used the white ones from the Mexican section of the grocery store, and I put hydrangeas and peonies in Mason jars for the flower arrangements.


God I love peonies.

I already had a dozen plates, wine glasses, champagne flutes etc. so it wasn't too much of a stretch to buy a few more (and make up for breakage, in some cases.) This is where it pays off to buy plain, versatile stuff - all of these things will be used again for the holidays and future dinner parties.

Here is a not-quite-exhaustive list of what came from where. (If you have any questions or want more specifics, feel free to send me an email.)

Crate and Barrel - White plates, wine glasses, champagne glasses, bamboo plate (on table), Zinc tray (on drink table) mini juice glasses (used to serve the Ajoblanco,) and dinner napkins. For dessert and appetizers I used little disposable Bambu plates.
Pottery Barn - Hotel silver drink bucket (a few years ago), linen runners, linen cocktail napkins.
Target - blue placemats, tea towel (in basket on table), water glasses. The petal shaped metal bowls are also from Target a million years ago.
Ikea - small stackable cocktail glasses that were dirt cheap.

Eco Orbs at Kate Ross Shoe Boutique in North Park

After brunch at Urban Solace the other day, I spotted these "eco orbs" hanging in the window of the Kate Ross shoe store next door. They're little terrariums of desert plants and succulents in orbs that are a little larger than a Christmas ornament. (They weren't open yet, so I snapped these photos through the window.)

They look like a fun gift, and multiples of them make a really nice display in the window. I tried to find them online but nothing seems to be coming up so maybe this is a local phenomenon. In the course of my google searching though I did come up with one other company that makes something similar for $600. Gak.

The original Kate Ross Boutique around the corner on University and this newer shoe store are both fun stylish little shops. Kate herself is often on the premises and is always very nice and helpful. I actually haven't been in there for a while, and need to check out the shoe store after peering in the window - so check back for more on that soon!

A visit to Martha Stewart Everyday in NYC

An unexpected highlight of the recent trip to NYC, was a visit to the offices of Martha Stewart Everyday Food with Amy Sherman, of Cooking with Amy. We went to meet Deb Puchalla, the Editor in Chief of Everyday Food, a lovely woman with whom we both correspond on Twitter. We also met up with Eddie Ross - a designer and stylist who works at Martha Stewart and was a contestant on the recent season of Top Design. I wrote a little bit about Eddie's recent feature in Domino here on my style blog. (I'm actually doing Nablopomo over there too, posting info on local boutiques, artists, designers, home ideas and fashion picks every day, so please check it out if you get a chance!)

Deb took us on a tour of the offices, which are actually about to move soon to a location further downtown. This Midtown location was originally the offices of Martha Stewart Omnimedia, in fact Martha's office is still in the building. We walked by it but of course she wasn't in. The offices are decorated in a style very much in keeping with Martha's aesthetic - simple with lots of white, pale "Martha green" and stainless steel. This kitchen - now the test kitchen for Everyday Food - used to be the test kitchen for Martha Stewart Living. It looks the way you'd want your dream apartment kitchen to look - galley style, with long stainless steel tables down the center, a huge gas range, steel front refrigerator, deep stainless sink, and cookbooks everywhere - shelves upon shelves.

Also everywhere, not in the kitchen but on the office walls, were the magazine layouts - pasted up for everyone to review. We saw the Halloween, Thanksgiving and Christmas issues of Martha Stewart Everyday and Martha Stewart Living. Thing is, they weren't THIS year's layouts, but NEXT year's. Everything in this business is done a year ahead because of the printing and publishing schedules and because everything has to be tested in season when the ingredients are available. Ever try to buy squash or pumpkins in April? Good luck.

I also made a new discovery. After seeing it pasted up on the wall, I ordered a subscription to the new Martha Stewart magazine "Body+Soul" - it's full of healthy recipes made with whole foods, tips for green living and relaxation, and the photography and layouts just looked really cool. I'm looking forward to checking it out. I also told Deb that I really miss Blueprint. (I was always intrigued by this skirt - held together by one button, and made by tracing an oatmeal can on ultrasuede, but I'm pretty sure it wouldn't look anything like that picture on me!)

It was a real pleasure to meet Deb, and just like the Gourmet Institute, the visit to the offices just made it that much more fun to read the magazines. I also really appreciate the fact that they have me on the sidebar of their Dinner Tonight blog - it's a great source for fast, easy recipes and time saving tips just like the magazine. You can also check out their webpage here for newsletters and more recipes, and order a subscription to the print magazine here!

J Crew is at it again...

Sarah from Whoorl just alerted me this morning (via Twitter) to the fact that J Crew just added a whole bunch of new items to their sale page - including all of the above. They're not at their cheapest prices ever, but they are returnable, which is always nice when ordering online. They're out of the turquoise pumps in my size, but I'm seriously considering the dresses. The dark wrap one is $99. and the leopard print is $69. Must...resist...

Eddie Ross in Domino

I had the privilege of meeting the fabulous Eddie Ross (of Top Design and Martha Stewart) in NYC recently, and I'm really loving his blog and this spread in November's Domino (the same issue with the Jenna Lyons house tour.) I am feeling a little vindicated actually because his style is strikingly similar to mine, with lots of flea market finds and vintage classics - hotel silver, Spode, mix and match silverware, etc. We actually set up our bar very similarly too. Just one or two types of booze (usually Ketel One and Makers Mark) and some mixers - and sometimes a specialty cocktail, like caipirinhas or margaritas. (Our good friends who like to drink something else know where to find it anyway!)

He's doing a flea market tour in NYC on Sunday the 16th of Nov. which I would totally do if I could. I looove flea marketing, and have been jonesing for some lately - I really need to get up to the Rose Bowl Market sometime! It's on the second Sunday of each month at the Rose Bowl in Pasadena.

To get the full effect of Eddie's talent - check out his portfolio here.

Photos and links from eddieross.com

A last chance at some serious bargains...

I know I'm kind of flogging Hayden Harnett to death over here, but they're having a big sale that's just wrapping up - I'm sorry I didn't tell you about it sooner, actually! This bag is one of the best items left. Check it out here.

Sunday Supper 11.9.08 - Perfect Roast Chicken

Menu
Sunday Supper 11.9.08

Knight Salumi's Hungarian SalamiSpring Hill Farms' Goat Sage Cheddar Melted Humboldt Fog Fig Jam and Bread and Cie Levain

Roast Chicken
Jora's Dressing with Apples and Cranberries
Sage Mountain Greens with Herbed Parmesan Vinaigrette Cranberry Relish

Pumpkin Pie with Whipped Cream

It's always nice to be able to cross accomplishments off your list, and thanks to Judy Rodgers and her recipe for Zuni Chicken with Bread Salad, I can happily say that I've got roast chicken nailed. Her quick and easy method comes out perfect - crisp, juicy and delicious - every single time.

There are two secrets - salting the bird in advance (which does mean you have to plan ahead a little bit) and flipping it over at the appropriate point in the cooking to keep the breast meat moist. Judy Rodgers insists that smaller birds cook better, but I don't really think it makes much difference if you reduce the heat a bit. We enjoyed this one last night for Sunday Supper at Jora's house, accompanied by a green salad with a homemade vinaigrette dressing and cranberries - with homemade pumpkin pie for dessert.

Jora's salad dressing was amazingly delicious, and I can't wait to get the recipe. She's promised to share it and her pumpkin pie on her blog sometime today or tomorrow. When she does, I'll update this post with links.

Jora's pumpkin pie was lovely - perfectly spiced and not too sweet. She asked me to leave the whipped cream unsweetened, and she was right - it really doesn't need a thing.

I also just have to include this gratuitous shot of Jora's adorable baby girl - "Baby J" - wielding a chicken leg. C-Man was also in attendance, sitting just to her left at the table with the Big People. They really are some cute kids. Without further ado, here is the chicken recipe.

Perfect Roast Chicken
based on Judy Rodgers' method in the Zuni Cookbook

Materials
1 organic chicken, around 4-5 pounds or smaller if you can find it.
2 Tablespoons of kosher salt (it's important that it is kosher) in a small dish (since you'll be dipping your fingers back in it after touching the raw chicken.)
a few sprigs of thyme and/or sage leaves (optional)

paper towels
a plate
a half sheet pan

Method:
Rinse and dry the chicken thoroughly with paper towels. Fold some towels and place on a plate, setting the dry chicken on the towels. Slip your fingers underneath the breast skin to loosen it, and and liberally rub salt under the skin directly on the meat. Liberally rub the inside of the chicken and outside of the skin with salt, patting the outside to encourage it to sink into the skin a bit. Slit the tops of the legs and slide your fingers under the skin to rub salt on the legs and thighs under the skin. If you're using them, slide three or four stalks of the herbs gently under the breast skin, and put a few inside.

Place the dry, salted chicken UNCOVERED on its plate in the refrigerator, giving it a little bit of breathing room. This will keep the skin dry - which is what you want in order to get a nice crisp golden chicken. The chicken should dry brine in the refrigerator for at least five or six hours.

About an hour and a half to two hours before you want to serve it, preheat your oven to 425 degrees. Place a half sheet pan in the oven to heat also.

When the oven and the pan are hot - take the chicken and dry it one last time on the bottom - then use tongs to set it directly on the hot pan - it will sizzle loudly.

Cook it for about 30 for a small bird, or 45-50 minutes for a larger one - until it's nice and brown. If it seems to be burning or smoking - reduce the heat. (If you're using smaller chickens, you can actually turn it up to 450 to speed the cooking a bit.)

Pull the pan out and gently loosen the chicken and flip it over - setting it breast side down. Cook for another 20 minutes or so. Then pull it out and flip it back over. Set it back the oven and cook until the breast skin re-crisps and it's a nice lacquered golden brown all over. You'll hear it sizzling and spitting in the pan. If you have a probe thermometer and want to check it for doneness, it should be at or above 165.

Let the chicken rest for about 15 minutes after it's cooked - it will become more tender and finish cooking a bit outside the oven.

Seriously loving these shoes...

A few weeks ago, we talked about these - and since then they've added more sizes and styles. The cuteness - it just doesn't stop!

From Coclico

Japanese Baths

One of my most cherished fantasies is that I will one day have a Japanese bath in my home. I already have the spot in the yard picked for the garden, and it just so happens that our master bathroom, which is in desperate need of remodeling - opens onto that side of the house. So maybe someday, something like this will be a possibility...


I'd also be ok with one of these out in the garden itself... Really, it wouldn't matter...

The most important elements are hot water you can get into up to your neck, and a view of nature (or at least natural light) while you're soaking. A garden to cool off and meditate in afterwards is nice too.

Beautiful Japanese baths are available for day use at:
Ten Thousand Waves in Santa Fe
Kabuki Hot Springs in San Francisco
Esalen in Big Sur (Their signature massage is worth the trip in and of itself.)
Tassajara Zen Center near Monterey also has Japanese baths, and is re-opening for guests in April, 2009. More info is on their website under the "Guest Season" tab

Photos via Zimbio, Dufarelli, Kyoto Guest Houses and Konyoku.

Free Shepard Fairey Obama Stickers! *Updated*

Yesterday, Move On released a new postcard-sized sticker designed by Shepard Fairey, the artist responsible for the "Progress" and "Hope" posters like the one shown below. The stickers are free, including the shipping, if you just order one. For $5.00 you can get 3, and for $20. you get 50. They are post card sized, and sure to become collectors items. Order them here.

They are also releasing some posters of the same print this Saturday morning at 12:30 Eastern - 9:30 Pacific Time, for a donation of $80.00 plus $10.00 for shipping. Check this link for more details! The last two batches sold out within minutes, so best of luck!

Michelle Style

Michelle Obama has definitely taken some heat for the dress she wore on election night, but I have to give the woman props. She has put on a public face every day for going on what now, two solid years? And for the most part, she's looked absolutely amazing. She has a strong spirit to go along with those upper arms and an absolutely spectacular smile, and I can't wait to see what she wears come January 20, 2009. Whatever it is, I'm sure she'll rock it.

Photos via The New York Times

Jenna Lyons' Kitchen in Domino

I'm really digging the Jenna Lyons home tour featured this month on Domino's website and in the November issue of the magazine. Jenna is J. Crew's creative director, the home really seems to embody her signature style. I am constantly salivating over kitchen designs, since I hope to do a remodel someday myself, and this look - simple, traditional, utilitarian and comfortable - is exactly what I'm going for. Or will go for, when the time comes!

A Wedding at Manka's from Snippet and Ink

If we hadn't eloped, I'd like to think this is the kind of wedding James and I would have had. Quirky waterfront location, casual but elegant, etc.

Beautiful as they are though, these photos make me a little sad. You see, the restaurant and main lodge at Manka's Inverness Lodge - where this wedding took place in November, 2006 - actually burned down on the night after Christmas that year. Everyone has been waiting for them to rebuild, but it appears that the owners had no fire insurance and there's a dispute as to whether the zoning variance that allowed the place to continue to operate allows for it to be rebuilt. The inn continues to rent the cabins and outlying rooms though, and the Boathouse - where the ceremony took place, still exists and is available for weddings.

I've actually been wanting to go to Manka's for a long time. I'm a little sad that we missed out on the lodge and restaurant, but now when you go, I hear they actually cook for you in your cabin - sometimes even right in the fireplace. Cabins are around $400-600 per night. Most of the rooms have outdoor showers and soaking tubs, and the West Marin location is perfect for day trips to Point Reyes Station, Bodega Bay or Stinson Beach - not to mention oyster picnics at Hog Island Oyster Company. I'm looking at the calendar right now...

All photos via Snippet and Ink - one of the coolest wedding blogs I've ever come across. Wedding styled by Alison Events. Photography by Mel Barlow and Sara Remington. (Click through to Snippet and Ink for specific credits and more photos and information.)

10 Reasons to Be Happy About the Time Change

I moan and groan about Winter and the shorter days and longer nights it brings, but there are a few things I really look forward to. Such as...

1. taking lots of steaming hot baths
2. making soul-warming soups and stews for dinner
3. taking yoga classes by candlelight with steam on the windows
4. walking the dogs in the cool night air
5. steaming mugs (or bowls) of hot chocolate and mochas
6. the smell of wood burning in fireplaces
7. all those cookies
8. cashmere and boots
9. holiday parties with lots of champagne
10. snuggling under the down comforter

How about you? What do you look forward to?

photo of a mocha at Cafe Fanny in Berkeley

The Audacity of Soap

Just $9.99, in scents like "From Sea to Shining Cedar" and "Honey Oat Hope." Good for your skin and ready to wash away the Nation's Woes. Bet they're going to need a lot of them in Washington to wash away the stink of eight years of ... oops did I say that out loud?

Buy them here.

Yes we did!

Poster art by Shepard Fairey

An Ideal Walking Tour of the Mission on SF Girl By Bay

I go to San Francisco as often as possible, and I already can't wait for my next trip so I can take the walking tour described on SF Girl By Bay by Lisa Congdon, an illustrator and Bay Area resident who co-owns a shop in the neighborhood called Rare Device. Lisa filled in for Victoria recently while she was on vacation in Thailand, and in two deliciously detailed posts, takes readers on a walking tour of her Mission neighborhhood - including everything from swanky boutiques to thrift and vintage stores. I'm particularly intrigued by The Bell Jar, CandyStore, The Apartment, and the various thrift shops she mentions. Of course it doesn't hurt that these places are all just around the corner from my favorite street in San Francisco. I'm sure I'll have to add a stop at Mission Pie, Bi Rite Creamery or Tartine for some sugar and caffeine to fuel the adventure!

Part One of the Mission Walking Tour

Part Two

The photo above of Stem - a boutique on 18th near Bi-Rite and Delfina carrying gorgeous flowers, baby items, cards and jewelry - was taken on a previous visit.

"A Little Rain Never Hurt Anybody"

When I heard Obama say this at his rally in Cleveland yesterday afternoon, it really rang true given where I had been earlier in the day. Despite the season's first rain (and a healthy dose of coastal mist) a crowd of about 500 people turned out yesterday for Celebrate the Craft, an annual event at the Lodge at Torrey Pines masterminded by Jeff Jackson, the Chef at their restaurant A.R. Valentien. The two-day event includes a dinner and plein air art auction on Saturday and a picnic on Sunday, which brings local chefs, food producers, vintners and brewers together on the hotel's back lawn to celebrate the local foodshed and offerings from artisan producers. The $65.00 ticket price included unlimited tastings of food and beverages including Stone Beer (where they poured samples of a fantastic new Belgian brew) and several local wineries.

The Lodge was cooking up smoked chipotle marinated fried chicken and waffles, Q'ero restaurant offered Fulton Valley Farm hand-pulled chicken arepas, Jack Fisher and his adorable daughter sampled his new chocolates (truffled salted caramel anyone?) and Jason Knibb was serving up two tastings of local goat - grilled rare with a minted yogurt sauce, and curried with a raisin pilaf.

Antonio Friscia from Stingaree offered a Liberty Farms duck with shelling beans and squash, and Market served up slow cooked pork ribs with a startlingly delicious side of squash gratin and apples. Catalina Offshore Products delivered a sparklingly fresh stack of raw scallop, uni and ahi topped with ginger foam that was almost as good as the uni Candice and I scooped straight from the shell with bread - Sicilian style - at the sea urchin divers' booth. I knew there had to be a reason people make such a fuss over this stuff - it really is amazing when it's ultra fresh. (There was even some discussion of an "uni feast" - the West Coast version of the crab boil - instead of hacking with the knife and mallet, all you'd need is a pile of uni and some scissors. Some bread, champagne...you get the idea.)

My pastry instructor from Grossmont, Chef Foran (the pastry chef at Market) was also there, serving up a palate cleanser of heirloom melon sorbet with vanilla Dolce gelee, creme fraiche and micro basil. They were pouring tastings of the Dolce wine - which if you haven't had the privilege is one of the best dessert wines out there, made by the same producers as Far Niente.

The best testament to the quality of the event though, has to be the fact that that when it started raining, everyone just kept on eating, and the chefs just kept on cooking. There were a few umbrellas, but not very many. It's just too hard to hold a glass in one hand, a plate in the other, and keep your head dry at the same time, and it was clear where the guests' priorities lay.

Feliz dia de los Muertos!

Since it's Dia de los Muertos, and it's finally starting to feel finally starting to feel like Fall around here what with the time change and a little rain - I'm thinking tonight will be a great time to make one of my favorite chile recipes. My personal preference is for stew meat over ground beef in chile, but I really like this one with the meat shredded slightly. It's actually best as leftovers - which will work great for us this week, since Monday thru Thursday one or the other of us will be out of the house.

I've also included a recipe for Pan de Muertos, which I would try but for the fact that I'm heading out to Celebrate the Craft later this morning. It's from Diana Kennedy, so I would trust it with my life. I've been wanting to do a Dia de los Muertos dinner party for a couple of years now but just haven't gotten the planning together. Next year I will definitely make a point of it - I'll make the bread, we'll decorate sugar skulls and eat Red Chile Stew, and have the first fire in the fireplace of the season... doesn't that sound nice?

I'll be back later with some photos of the chile and Celebrate the Craft - if it doesn't rain too much that is!

Red Chile Stew

spice mixture:
2-3 Tablespoons pure New Mexico Chile Powder, depending on your tolerance for spicy foods, and the heat of the chiles involved.
2 teaspoons ground cumin
2 teaspoons cocoa powder
1 teaspoon chipotle chile powder
scant 1/2 teaspoon cinnamon
2 Tablespoons sugar
1 teaspoon fine grain sea salt
1/3 finely ground black pepper

for stew:
1/2 cup oil, half olive and canola or other veg oil
2-3 pounds of chuck roast or stewing beef, cut into 1 inch cubes
1 large white onion, chopped
6 cloves of garlic, smashed
1 Tablespoon dried whole oregano
3 cups of water
1 16 oz can of chunky tomato sauce
1 bottle of medium-dark beer, such as negro modelo
2 cans of pinto beans, drained (or 1 cup dried beans, cooked and drained)

In a small bowl, stir together the cumin, chile powder, cocoa, cinnamon, chipotle, sugar, pepper and salt. Set aside.

Brown the meat in a large pot, being careful not to crowd it, and adding more oil after each batch. Add a little more oil to the pot and add the onion and garlic, saute until soft. Add the spice mixture and stir to coat. Fry for about two minutes, until the seasonings are evenly distributed. Add oregano.

Add the water, tomato sauce and beer, and bring to a boil. Add the meat, and return to a boil. Reduce to simmer, cover and cook for 2-3 hours, until the meat is tender. Adjust seasonings to taste.

For a chili texture, shred the meat by pressing it against the bottom of the pan with a potato masher, pulling it gently across the bottom of the pan as you press down. For a more stew-like consistency, leave the chunks whole.

Add the beans and cook for another ten to fifteen minutes. At this point, the stew is ready to serve, but it is best if allowed to cool and refrigerated for at least one preferably even two days - then reheated. The liquid will be thicker, and the flavors will meld and develop over time.

Serve chili-style in bowls with tortillas or cornbread, or as a stew over soft polenta or grits, withr garnishes of chopped red onion or scallions, cilantro, sour cream and shredded cheddar cheese.

Pan de Muertos
By Diana Kennedy on Epicurious

The starter:
1 pound (450g) all-purpose flour (about 4 scant cups/950 ml), plus extra for bowl and working surface
1 1/4 teaspoons sea salt, finely ground
2 ounces (60g) sugar, about 1/3 cup (83 ml)
2/3 ounce (20g) crumbled cake yeast, about 2 tablespoons, or 1 scant tablespoon active dry yeast
1/2 cup (125ml) plus 2 tablespoons water
3 large eggs, lightly beaten
Unsalted butter, for greasing bowl

The dough:
8 ounces (225g) sugar, about 1 cup (250ml)
7 ounces (200g) unsalted butter, softened, plus extra for greasing baking sheets
1 pound (450g) all-purpose flour, about 4 scant cups (950ml), plus extra for board and bowl
8 egg yolks, lightly beaten with 2 tablespoons water
About 1/4 cup (65ml) water
1 teaspoon orange flower water and/or grated rind of 1 orange

The glaze:
4 egg yolks, well beaten
About 1/4 cup (65ml) melted, unsalted butter
1/3 cup (83ml) granulated sugar
PreparationFor the starter:
Put the flour, salt, sugar, and yeast into a mixing bowl and gradually beat in the water and eggs. Continue beating until the dough forms a cohesive mass around the dough hook. It should be sticky, elastic, and shiny, about 5 minutes. Turn the dough out onto a floured board and form into a round cushion. Butter a clean bowl and sprinkle well with flour. Place the dough into it, cover with greased waxed paper and a towel, and set aside in a warm place—ideally about 70°F (21°C)—until the dough has doubled in volume, 1 1/2 to 2 hours.

For the dough:
Tear the starter into pieces and put it, the sugar, and the butter into the bowl of a mixer and mix well with the dough hook, gradually beating in the flour alternately with the yolks. Beat in the water and flavoring—you should have a slightly sticky, smooth, shiny dough that just holds its shape (since eggs, flours, and climates differ you may need to reduce or increase the liquid). Turn the dough out onto a lightly floured board and form into a round cushion shape.

Butter a clean bowl and dust well with flour and place the dough in it. Cover with greased waxed paper and a towel, and set aside in a warm place, about 70°F (21°C), until it is almost doubled in size, about 1 1/2 hours. Or, if you have the time, set it aside gently weighted down in the refrigerator overnight. (If you choose the latter, allow the dough to come up to room temperature before shaping it.)

Liberally grease four baking sheets—two for main "bodies" and two for the "heads and bones." Turn the dough out onto a floured board and divide into two equal pieces. Set one piece aside under plastic wrap while you work with the first.

Take three-fourths of the dough and roll it into a smooth ball. Press it out to a circle about 8 inches (20cm) in diameter—it should be about 1 inch (2.5cm) thick. Press around the edge of the dough to form a narrow ridge of about 1 inch (2.5cm)—like the brim of a hat—and transfer to one of the baking sheets. Cover loosely with greased waxed paper and set aside in a warm place, about 70°F (21°C), to rise about half its size again, about 1 hour.

Divide the remaining one-quarter of dough into four equal parts. Roll one piece into a smooth ball—that will be the head. Roll out the other three pieces into strips about 8 inches (20cm) long, forming knobs as you do it. Place these onto a second tray, cover as before, and set aside to rise for about 1 hour. Repeat the steps to form the second bread.

Preheat the oven to 375°F (190°C). At the end of the rising period, place the three "bones" at regular intervals across the dough with the round ball in the middle and make two indentations for "eyes." Brush the surface of the dough with the beaten eggs and bake until well browned and springy to the touch, 15 to 20 minutes. Turn the heat off, open the oven door, and let the breads sit for about 5 minutes.

Transfer the breads to racks, brush with the melted butter, and sprinkle well with the sugar. It is best to let the breads cool off for about 2 hours before eating. If well stored, they will keep soft for several days and, in fact, improve in flavor.

Photos from this fabulous slideshow on the NY Times Website.

Lisa Ruyter

When I started thinking about posting about art on this blog, Lisa Ruyter was one of the first artists who came to mind. Except, I couldn't remember her name. I've developed this thing as I've gotten a little bit older where information sort of burbles to the surface of my brain slowly like the answer in a Magic 8 ball. This week, after much stewing and many incorrect guesses, the name Lisa Ruyter just popped into my head out of nowhere. I ran to the computer to do a Google search, and lo and behold...

I first noticed her work when I flipped through an issue of Elle Decor and saw one of her paintings hanging on a wall. I liked the simple lines and the juxtaposition of the bright poppy colors with the organic, detailed subject, which was a stand of trees much like this one:

It just struck me as totally original, and my little lizard brain said "want." Well, of course Ms. Ruyter is a very famous and successful artist, so this is probably as close to owning one of her works as I will ever get, but that doesn't stop me from admiring them or sharing them with you. I hope you like them.

All photos via Lisa Ruyter's website - where galleries of her work can be viewed. More here (for sale) on Artnet.com.

Saturate Design

I first discovered this company when I walked into India Ink about two years ago to shop for a birthday card for my husband. His birthday is in early December, and the holiday cards on display from Saturate didn't just catch my eye, they bowled me over. Those early cards were a bit more elaborate than the ones currently on their website, but I've culled a selection here that I think show their flair for design with a little bit of irony.

I've since developed a habit of visiting India Ink every few months or so to stock up on birthday and occasion cards (new babies are popping up quite regularly around here!) and every time I go in, I look for some from them. They're fewer and farther between in the store these days, but every once in a while I get lucky. They offer some "ready made" cards on their website and may have some more available online when they get their new site up and running. In the meantime, you can try this list of stores carrying them, or check out the selection here on Luxe Paperie.








all photos via Saturate Design