Twas the Night Before Christmas

Twas the night before Christmas when all through the house;

 

Everyone was stirring, even the mouse;

 

 

 

 

The garland was hung by the chimney with care,

 

 

 

In hopes that St. Nicolas soon would be there;

 

 

 

The ladies in their gowns and men in their best,

 

 

 

 

 

 

 

 

Just settled down for their holiday fest.

 

 

 

Happy Christmas to all, and to all a good night!

 

 

A Manor of Tradition

I love this time of year.  I enjoy everything about it – cozy evenings in front of the fireplace, cooking and baking, making and wrapping gifts, walking the dog on snowy evenings - all of it.

The entrance to the beautiful Manor House

As busy as pre-Christmas days can be, it’s nice to take some time out from the hustle and bustle to attend some great area events. 

We are fortunate in that our community does holiday events really well – the Thanksgiving parade, the lights at the zoo, and the ballet’s Nutcracker are just a few.

Silver and white themed tree in the living room

Last weekend my Mom and I revisited one of our community’s oldest traditions – the holiday home tour at The Manor House. 

The festive dining room with some very special guests

The Manor House, one of the area’s most iconic homes, once served as the family estate to the Robert Stranahan family.  For the past 38 years, its scenic estate buildings, horse stables and grounds have served as a community park for all to enjoy. 

Clara's bedroom 

Thanks to the many volunteers who deck its halls each year, The Manor House is a magical sight and a beloved tradition. 
 

The romantic sitting room

What favorite traditions will you observe this holiday season?

A Manor of Pride

 

Chopped!

I was absolutely terrified.  I thought my husband would never speak to me again.   It was as if someone had just rang the bell for the start of the Food Network's Chopped challenge.  Not exactly our idea of a relaxing vacation cooking class.

Sharp knives and hot pots were swirling all around us, and participants were already forming alliances with each other.  "We'll take the pork.  You take the chicken. Go!"

I didn't understand what the rush was all about.  Perhaps the romanticism of reality cooking shows had overtaken their emotions.  We had plenty of time - at least three hours to create four different fillings for tacos.

The term too many cooks in the kitchen came to mind.  Quickly I shouted, "I'll take the veggie dish."  Good thing because my husband had already started working on it with Patty, the rock climber, from San Diego.



I dove into my role and began chopping an onion for the tomatillo and avocado salsa.  The kitchen at the Santa Fe School of Cooking was rocking.  Others seemed undaunted by the frenzy, but perhaps I am just used to cooking in my own kitchen.

After completing the salsa and taking a deep breath, we began our next culinary creation - potato, poblano chile and spinach taco filling.  It's sinfully rich as it is finished with heavy cream and Fontina cheese. Get the recipes below.

Me adding the finishing touches

Others in the group made Hot and Smoky Shrimp, Pork al Pastor and Chicken al Carbon. All of which turned out quite tasty.  Toward the end of class, we got a chance to make our own flour and corn tortillas. Feeling adventurous I grabbed the spatula and took command over the tortilla griddle imitating a cook in a Mexican Taqueria.

Learning how to make tortillas

Despite all of the chaos around us, we realized we were having a really good time with some fun folks from all over the country.

It was a good day after all with delicious food, but don't count on me to audition for Chopped any time soon.
 

 

Fresh Tomatillo and Avocado Salsa

 

Tomatillo and Avocado Salsa

1 dozen tomatillos, soaked in warm water and husked

(We roasted ours for more flavor)

1 medium white onion, diced
2 garlic cloves
2 or 3 fresh Serrano chiles, minced
1/2 cup coarsely chopped fresh cilantro
1 large ripe avocado, cubed
Juice from 2 or 3 limes
Salt to taste
Sugar to taste (We used honey instead to cut the acidity from the limes)
Extra virgin olive oil to taste

Quarter the tomatillos and place in the work bowl of a food processor.  Pulse to a course puree. Place the tomatillos, onion, garlic, chilies and cilantro in a bowl and stir to combine.  Add the avocado.  Season with lime juice, salt, sugar and drizzles of olive oil.  Let stand 20 minutes.  Taste and adjust seasonings.

Potato, Poblano Chile and Spinach Tacos

 

Potato, Poblano Chile and Spinach Tacos

 

4 or 5 red or white potatoes

1 large white onion, diced
2 Tablespoons vegetable oil
4 cloves garlic, peeled and sliced
2 bunches fresh spinach, coarsely chopped
1 teaspoon dried Mexican oregano or marjoram
4 fresh Poblano chiles, roasted, seeded, peeled and cut into quarter-inch strips
1 cup heavy cream or Mexican cream
1 cup grated Fontina cheese
Salt to taste
Corn tortillas

Peel potatoes and dice.  Cook in boiling water until potatoes are soft but not falling apart, about 10 to 12 minutes.

 

Heat oil in a medium-hot skillet.  Lightly brown onions.  Add garlic and potatoes and cook for 2 minutes more.  Add spinach a handful at a time, stirring with tongs to wilt.  When greens are wilted, add herbs, chiles and cream.

 

Cook on low boil, stirring constantly, until liquid is reduced by a third.  Stir in cheese and continue cooking until smooth and thick.  Add salt if needed.

 

Place in a serving dish along with a basket  of warm, corn tortillas. 



  

Put a Little Zing in Your Day

No visit to Ann Arbor would be complete without lunch at world famous Zingerman’s Delicatessen.  Don’t misunderstand me, great food is abundant all over Ann Arbor, but nothing else compares to the deli’s character and its wonderful artisan-crafted breads and cheeses. 
 



Zingerman's Delicatessen in Ann Arbor, Michigan

Established in 1982, Zingerman’s has grown from a traditional Jewish deli with great sandwiches to an Ann Arbor institution.
 

The deli and fresh bread counters inside Zingerman's 

Located in the historic Kerrytown District near the Ann Arbor Farmers’ Market, Zingerman’s is actually a  community of businesses including:  Zingerman’s Roadhouse which serves “really good American food;” Zingerman’s Creamery with high-quality handmade cheese; and Zingerman’s Bakehouse where all of the deli’s breads, cakes and cookies are made. 
 

My favorite - the Georgia Reuben

With all of this deliciousness available, it makes it hard to settle on one sandwich. 

The menu goes on and on with whole pages of options dedicated to each meat choice – corned beef, pastrami, turkey, chicken, pork and beef. 
 

Extra seating and coffee are available literally Next Door



Your sandwich experience also includes your choice of a new or old pickle. 

 

Choosing a new one gets you crunchy and cucumbery... 

 

An old one gets you traditional and garlicky... 

 

Pickle lovers will enjoy either version.

 

Just part of the cheese selection

While waiting for your sandwich to be built, browse the selection of fine vinegars and oils, sample the breads and cheeses, and grab yourself a pie or cookie to go.  You may even get lucky and score a Magic Brownie sample. 

So, next time you are in Ann Arbor, be sure to visit Zingerman’s and put a little Zing in your day and your belly.

Zingerman's signature artistic style

   
Hey Dad - have you ever had a pie from Zingerman's?  I've heard they are really good!
 

Easy as Apple.....Cake?

I don’t know about you, but I was never one to think of apple pie as easy to make - all of that dough rolling and stuff. 

 

 

I do know that nothing smells better than fresh apples baking in the oven.  I’m really not that picky.  Anything apple will do – apple pie, apple tart, apple coffee cake.  You get the picture.

The abundance of apples that are available this time of year just puts me in the mood to bake something decadent.  I have been baking this easy-to-make apple cake for years.  It’s great for breakfast, dessert or tea time, and it always turns out moist and delicious. 

Happy Apple Season!

 

 

 

Apple Cake

½ c pecans, finely chopped - walnuts will work too
3 large eggs
1 stick unsalted butter, melted
Grated zest of 1 large lime
1 c sugar
1 ½ c all-purpose flour
½ tsp. baking soda
⅛ tsp. salt
2 medium apples, peeled, cored and chopped -
I prefer bigger chunks in my cake

Preheat oven to 350°.  Butter a 9-inch round cake pan, sprinkle with nuts tilting pan so sides and bottom are evenly covered. 

In large bowl, whisk eggs, butter, vanilla, lime zest and sugar until smooth.  The lime and vanilla smell so good at this point. 

Add flour, baking soda and salt and blend.  Fold in apples. 

Pour batter into pan.  Bake for 45 minutes. 

*Thank you Wilma for suggesting that I write an apple post this week.  I appreciate the inspiration and support you give me!

 

What's In Santa Fe?

Prior to leaving for vacation, many people asked me where I was going.  I told them Santa Fe, New Mexico.  I was taken by surprise by how many folks first thought that I said Mexico.  My reply, "No, New Mexico, the state.  We're going to Santa Fe."  Next question, "What's in Santa Fe?"

White Rock City Park Overlook

Think of this...... vibrant blue skies - 325 days a year of them.  Crisp mountain air.  Deep, dark skies that provide a backdrop to every star.  The sweet scent of Pinon Trees.  Ominous mountains that frame the city.  An abundance of chile peppers ready for harvest.

Chile peppers at harvest time

Santa Fe, the oldest capital city in the U.S., recently celebrated its 400th birthday.  Also, known as The City Different, Santa Fe boasts a vibrant mix of Native American and Mexican cultures which is apparent around every corner.  From the fashion to the food, the city is a standout of style.
 

Shopping at the Santa Fe Indian Market

You feel a certain spirituality in Santa Fe as the area is dotted with centuries-old, adobe churches and religious art. 

 

The historic San Isidro Church in Santa Fe - 1835

Santa Fe is considered by many to be the 3rd largest fine art market in the country and is home to unique treasures like the Georgia O'Keeffe Museum, the New Mexico Museum of Art, and the famous Canyon Road galleries.  The city also hosts world renowned events like the Santa Fe Indian Market and the Santa Fe Wine and Chile Festival, bringing art lovers and foodies together from all over.
 

  

Our Lady of Guadalupe, the patron saint of Mexico 

In Santa Fe, you'll also find the most eclectic and interesting people.  People from all over who seem to have said, "To heck with all of this, I'm going to Santa Fe."

And that, my friend is what's in Santa Fe.
 

Santa Fe Farmer's Market in the Railyard District

 

 

Queen for a Day - The Someday Cowgirl in Paris, Part Trois

Imagine being the Queen…..

The Queen of England, the Queen of the Nile, the Queen of Sheba, or the Queen of Everything.

Chateau de Versailles

 

A day trip to the Palace of Versailles gave me some insight on what it would be like to be Queen. 

 

Or at least what it was like to be Marie Antoinette who lived at Versailles in over-the-top opulence with her husband Louis XVI in the 1700s.

Sitting room of Marie Antoinette

 

For if you were Marie Antoinette, you’d have a whole slew of people who would do anything for you…… every day. 

 

Pick out your clothes, do your hair, make you breakfast in bed, take out the trash, grocery shop, clean your bathrooms (okay, they really didn't have bathrooms)……

 

They’d probably even exercise for you.

Gilded Fireplace

You’d never need anything…… jewels, designer clothes, silks and tapestries, fine chocolates, exquisite statues and light fixtures like the ones below..... all yours.

 

 

Statues and crystal light fixture

 

Unfortunately, things didn't work out well for Marie Antoinette in the end. 

 

View of the garden at Versailles

 

Perhaps she would have enjoyed being a regular gal..... just like the rest of us.
 

The Someday Cowgirl in Paris - Part Deux

Staying at a resort outside of Paris gave us a great opportunity to take road trips to neighboring towns.  We headed toward Provins, a medieval city, that our concierge suggested.  After driving about an hour through a beautiful countryside full of yellow flowering fields (we guessed these were mustard plants), we arrived in Provins.   

 

As soon as we entered the city, it was as if we had taken a step back in time - a huge step back to the 11^th century.  This is when you start to understand how young the United States really is.  We were in a European town that was 900 years old - surreal. 

We squeezed our mid-sized SUV rental (small for our standards) into a spot, obviously intended for a smart car, and headed for a bite to eat and some shopping in the boutiques in lower Provins.

 

Since the French aren't big on lunch, this became a difficult task, as most of the cafes were closed and wouldn't be open until later in the evening. 

After a quick lunch of a creamy Croque Monsieur and a bit of wine at a small shop that sold ice cream and gourmet teas, we headed to upper Provins. 

Navigating our way through the town’s narrow streets, we marveled at the architecture of charming homes built long ago, watching our steps along the uneven cobblestones. 

Around the bend, we came across Caesar’s Tower, a castle and the symbol of Provins, that overlooks the city. 

It was lightly raining at this point and the skies were becoming more cloudy, so we stepped into a little museum.  Using the very small amount of French that I had learned in preparation for our trip, I politely asked the woman behind the counter if she spoke English.  With a very stern look on her face, she shook her head to the tempo of a firm no. 

We decided that we really didn't want to hang out in a museum anyway, so my husband and I huddled under our one small umbrella and continued up the hill.

At the top of the hill, stands a church - Saint Quiriace.  The church was constructed around 1200, but it was never fully completed due to lack of funds under the reign of Philip IV. 

Gazing up at the church's dome, I knew we were about to feel transported back in time upon entering.  The doves in the eaves were making eerie noises.  In many ways I found this church more incredible than Notre Dame - just the earthiness of it, like it was about to crumble around us.   

The Someday Cowgirl in Paris

Earlier this year, my dad and stepmom invited me and my husband to join them in Paris in the springtime.  Having never been to France and not knowing a bit of French, I quickly downloaded an app to see how much French I could pick up and then began perusing travel web sites.

A friend of mine suggested that I read Ina Garten’s Barefoot in Paris before I go.  In her book, Ina writes about all of her favorite places to shop and eat in Paris.  And, after reading all of her delicious recipes, I was excited to try French cuisine.

One day in Paris, as we were making our way to The Louvre, we stumbled upon E. Dehillerin, a French cookware store that Ina mentioned in her book.  The warehouse-style store, located in the Les Halles neighborhood, featured a huge display of gleaming copper pots and every type of French bake ware that one could imagine.  I also read that Julia Child was a regular there.  It was really just a coincidence that we found the place, but how cool was that?

After our visit to The Louvre, we stopped for a bite to eat at a local bistro.  Three of us ordered the warm goat cheese salad.  It was so creamy and delicious - I was determined to duplicate it when I got home. 

Upon returning home, I created the following version. So easy to make and good - just like in Paris!

Bon Appétit!

Warm Goat Cheese Salad - serves 4
8, 1 oz. goat cheese medallions
8 thin slices of fresh baguette
Olive oil
Balsamic vinegar
Spring mix salad
Sea salt
Freshly ground black pepper

Preheat oven to 400 degrees. Brush both sides of baguette slices lightly with olive oil.  Top each slice with a cheese medallion. Bake for 10 minutes or until bread is golden and cheese is soft. 

Divide greens onto four plates, drizzle with olive oil and vinegar.  Top each salad with 2 baguette/cheese slices.  Sprinkle with salt and pepper. 

This salad is also wonderful with any of the following toppings:  fresh strawberries, toasted pine nuts or walnuts and dried cranberries.