Egg in a nest

A simple and satisfying breakfast

Egg is the nest is one of those dishes that reminds me of my childhood.  This is an easy breakfast dish that will make anyone smile.

Ingredients:

nonstick cooking spray

1/2 bagel, 1 slice of bread, or 1/2 english muffin

1 egg

Step 1: using a round cookie cutter or a butter knife, cut out the center part of the carb of choice

Step 2: place bread in the toaster and toast on a very light setting

Step 3: turn stove on medium heat and spray your pan with nonstick cooking spray

Step 4: place bread in the center of the pan 

Step 5: crack the egg open and place contents in the hole in the bread and cover with a lid

Step 6: let the contents cook for 3-5 minutes

Step 7: plate and enjoy! 

Pretty note cards inspire you to write thoughtful notes

Now that you've opened all your presents, don't forget to write a note of thanks.  Take the time to write a Thank You note.  It's more thoughtful than a quick text or an e-mail.

Spiny Lobster (Rock Lobster) served with asparagus and butter at The Standard.

The presentation could have been a little bit nicer, but the lobster was still pretty tasty.  The flavor is similar to a Maine lobster, just be prepared for more texture.

Last minute gift idea

Now it's really down to the wire.  It's Christmas Day and still no gift?  What do you get someone who has everything?  How about a donation to a charity in their name.  There are several great causes to champion and many organizations to choose from.  Here are some suggestions:

American Red Cross

Habitat for Humanity

American Society for the Prevention of Cruelty to Animals

United Way

UNICEF

Wikipedia

There is so much to be thankful for this holiday season.

Happy Holidays,
B.C.

Vegetarian Picadillo

Ingredients:
1 diced tomato
2 tbs capers (roughly chopped)
1 dash of cinnamon
1 and 1/2 tsp. Vinegar de Jerez (you can use cooking sherry if you don't have vinegar de jerez)
1 medium onion (diced)
4 garlic cloves (smashed, peeled, and diced)
1 medium green pepper (diced)
One 8oz. can of tomato paste or ketchup
1 dash red pepper flakes
1/4 cup stuffed pimento green olives
1 lb. white button mushroom or baby bellas (finely chopped)
1 tbs olive oil
2 Bay leaves
1 small box of raisins
1/4 tsp cumin
1 tsp salt


In a large sauce pan, sautee onions, green pepper, and garlic in olive oil until tender (about 10-15 minutes on medium heat).  Add the Bay leaves and continue to saute for another 10 minutes.

Soak raisins in the 1 and 1/2 tbs. Vinegar de Jerez.  Set aside,

Add the capers, cumin, cayenne, salt, cinammon, olives, tomatoes, and raisins to the veggies.  Mix tomato paste with 1/2 cup of hot water.  Slowly mix the liquid into the veggies (2 tbs. at a time).

This is best served with over rice.

If you are craving meat, use ground beef instead of mushrooms.

Buen Provecho.

Great Gift Idea

Ok, time is running out and you're still thinking of the perfect gift for that special someone.  If the previous suggestion of a home made gift wasn't the answer, why not get him/her the gift of an experience?  Great examples include gift certificates for activities such as paddle boarding, skiing, cooking classes, mixology classes, yoga classes, etc...If you're lucky, you'll find a great rate on Groupon, Living Social, or AmazonLocal.
If you really want to splurge, get that special someone a spa package.  Here's a short list of amazing spas around the country:

Cal-a-vie Spa in California

Canyon Ranch in Massachusettes

The Copperhood Retreat and Spa in New York

The Standard in Miami Beach

Fran's Chocolates

These delicious caramels just arrived in the mail today.  One of our thoughtful friends sent these to Me and Mr. Clementine.  Thank you to our dear friend in Seattle!

This is my first time to try these caramels and they are perfect!  Not too sweet and perfectly balanced by just the right amount of sea salt.
One caramel has so much flavor, texture, and decadence...a great way to end a meal.
Fran's Chocolates

Clementine, Olive, Artichoke Salad

Last night I had 10 minutes to whip up a salad.  I looked in the fridge and the pantry to see what was available and here's what I found:

1 clementine (of course one of my favorite citrus fruits)
12 large black olives
2 small romaine lettuce hearts
1/2 jar of artichoke hearts (quartered)
1 small block of parmigiano reggiano
some frozen edamame (1/2 cup thawed)
4 salt and pepper bagel chips
extra virgin Greek olive oil
aged balsamic vinegar

I chopped, washed, and drained the lettuce (it makes more sense to wash the lettuce after it's been chopped), quartered the black olives, added the artichoke hearts, grated about 1/2 parmigiano reggiano, peeled and cut the clementine in half and then separated the segments, crushed the bagel chips and then put everything in a large bowl.  I added the edamame last.  Tossed everything together and drizzled with 2 teaspoons of olive oil and 2 teaspoons of aged balsamic vinegar.  Toss again.
It was delicious!  The sweetness of the clementine mixed with the mildly tangy artichoke hearts, salty parmigiano and olives, and crisp fresh crunch of the lettuce and edamame was great!  I will make this salad again.

Please feel free to play with the amount of dressing you want.

Tapenade Recipe

Ingredients:
1 fourteen ounce can of artichoke hearts
1 fourteen ounce can of black olives
1/2 cup extra virgin olive oil
4 cloves of roasted garlic (or if you prefer a stronger garlic flavor use raw garlic)
1 fourteen ounce can of cannellini beans

(optional: set one olive aside for garnish, and a few sprigs of parsley)

Tools necessary:
1 small colander, 1 cutting board, 1 chef's knife, 1 blender, 1 medium bowl, 1large bowl, 1 measuring cup

Step 1:

drain cannellini beans, place in the colander and rinse with cold water, transfer to a the medium bowl and set aside

Step 2:
empty half of the water out of the can of olives, reserve the other half to blend with the mix


Step 3:
drain the artichoke hearts, place in the colander with the cannellini beans and rinse with cold water.

Step 4:
put the artichoke hearts, half of the olives along with their liquid, peeled garlic     cloves, and olive oil in the blender.  Blend on low for about 30 seconds. Remove mix from the blender and place liquid into the large bowl.

Step 5:
roughly chop the remaining olives and cannellini beans, place into the large bowl with the liquid.



Add salt and pepper to taste and garnish with parsley or a few slices of the black olives.

Traditionally tapenade is made with olives, capers, anchovies, and olive oil.  Feel free to add capers and anchovies if you wish, but I think that this recipe is tasty as is.

Enjoy!

Happy Gift Giving

This year I find it more satisfying to give home made gifts.  It's kinder to our wallets and also much more thoughtful.  I enjoy getting hand made goodies and treats.  I've already received one-of-a-kind earrings (or should I say two of a kind) and some baked goodies.

I've decided that all my foodie friends will receive delicious tapenade (recipe to follow), my party crew will get infused vodka, and those in my inner circle will get personalized photo books.

It sounds like serious time consuming work, but when you compare this to: the amount of time it takes to find a parking spot at a shopping mall, wait in line, and then fight traffic home made gifts really are worth your while.  For those that aren't into food, vodka, or pictures, I purchase their gifts online (another great time saver).

The main things to keep in mind when making edible gifts are: cleanliness, appropriate food handling techniques, packaging, and last but not least, the recipient.

Last Christmas I received a delicious batch of Chex mix coated with powdered sugar and mixed with chocolate chips.  I am pretty sure there was some butter mixed into the formula, because it was also a little savory.  After I had consumed most of the yummy treat, I looked down and saw a crinkly strand of hair...it was really crinkly.  My friend who gave me the mix has a dog, so I made myself believe that it was dog hair instead of the other option (dry heaving now as I recall the memory).  To my knowledge I had not wronged her so the "extra ingredient" shouldn't have been intentional.  To this day, we are friends but I don't consume the edible gifts she gives me.  I just didn't have the heart to tell her and embarrass her.

So, happy gift making and please be clean!