crap . . . no naps

FYI: the boys and I are in Houston this week visiting family and friends so I don't know how much I'll be posting especially since I did not bring my beloved camera and the kids aren't napping too well. I'll try to get a recipe on by the end of the week. I'm making mom's favorite scones on Friday and may be trying my grandmother's biscuit recipe at some point, so I'll share the details in a few days. Happy New Year everybody!

Quiche Sera Sera

I'm going to try to post a recipe each week at the very least. It's a little more time consuming because I try to make each one and photograph it - and let me assure you, I don't really cook or bake that much at home. It's just so great at the restaurant with all the space and the equipment - and our glorious dish washers. I feel deprived in my own little kitchen.

But, something I do make quite often for my family is quiche. When I worked at The Daily Review Cafe and Aries Restaurant we made quiche everyday. My recipe is an adaptation of both of their recipes and it gets pretty rave reviews - even my children wolf it down. Andy usually eats a slice or two when he gets home late from a night's work at The Compound (he's the Chef de Cuisine . . . yes, it's an "office" romance.) So it's a great one to make and have in the fridge for leftovers or unexpected guests.

First make the pastry, which is a fairly standard pie dough recipe:

2 1/4 cups all purpose flour

1 tsp kosher salt

1/2 # (2 sticks) unsalted butter, cold and diced

1/4 cup to 1/2 cup ice water - depending on the level of humidity where you are

Place the flour and salt and butter in the bowl of a food processor and pulse until the mixture resembles a course meal. Slowly add the ice water and pulse a few times. Just to make sure not to over mix it, I dump it all into a large bowl and gently press it together to form a ball. Then divide the dough into four pieces and wrap each in plastic wrap - flattening it and forming into a disk with your hands which makes it easier to roll out into a circle later on. Take caution here because you really don't want to handle your pie dough too much because an overworked dough builds too much gluten - which makes it not only difficult to roll out, but tough in your mouth.

Let the dough rest in the fridge for at least 30 minutes. If it's gotten too hard let it sit out for while to soften, but not so long that it gets oily. You will have leftover dough, which is great because you can freeze it and use it for your next quiche or pie. Just thaw it in the fridge over night. Take your chilled and rested dough disk and roll it out on a lightly floured surface to about an 1/8th inch thickness. Brush off the excess flour - can be bitter once baked - and fold in half and place in your oiled pie plate. I use a 9 inch glass pie plate, which is nice because you can see when the crust is baked on the bottom. Crimp the edges if you're in the mood or just level it off with a pairing knife with the pie plate edge and then press it up just above the rim. Place it in the freezer for about 10 minutes.

Now we're going to par-bake the pie crust, in other words partially bake it without the filling so the bottom is nice and crisp. Line your chilled pie crust with oiled aluminum foil and weigh it down with pie weights. I use inexpensive raw beans as pie weights - any variety does the trick, but my favorites are garbanzos or pintos. Bake at 375 for 20 minutes. Take your crust out of the oven, remove the pie weights and foil and place back in the oven for about 6 more minutes until you can see that the bottom is dried out and very light tan.

While the crust is baking and cooling, it's time to make the egg filling and the various and sundry items you'd like to add to your quiche. Custard Filling:

4 whole eggs

2 egg yolks

1 1/2 cups heavy cream or whipping cream - same thin
a few grates of nutmeg

salt and pepper

Whisk all the ingredients together and set aside. Now you can decide what you want to flavor your quiche. I used spinach and assorted cheeses because that's what I had in the fridge, but the possibilities are endless. Here are some suggestions which can be combined in any which way:

caramelized onion or shallot

asparagus

zucchini

yellow squash

sweet potato

bacon

diced ham

chorizo

fresh herbs

roasted red pepper

goat cheese or any cheese really

crab meat

spinach

corn

jalapeno

tomato (you need to oven dry the tomato at a low temp otherwise it will add to much liquid to the quiche and it will never set)

leeks

Saute your veggies and cook your selected meats, making sure to season them appropriately. Mix together with the cheese and custard filling. Pour all of it into your par-baked pie crust and bake at 325 for approximately 45 minutes to an hour. I like to set my timer for 30 minutes then rotate the quiche because my oven tends to bake somewhat unevenly. Another 10 - 15 minutes then I start checking it every 5 minutes of so.

It should be light brown on top and a little puffed around edges and set in the middle. If there's a slight jiggle in the middle that's okay, but only very slight. Mainly, however, try not to over bake it because the eggs can curdle. Let it cool a bit before you try to cut it. My preferred method of serving is to chill it completely before I cut the slices and then warm them in the oven. It's nice because you get a nice, clean cut - but really who has time for all that?

Enjoy your quiche - whatever will be will be.

Cuddle Me Critters

I've rediscovered the public library lately. There's something really wonderful about actually holding a book in your hands and getting to keep it for a while - not that I don't fully appreciate the web as an amazing resource, but real books are good for the soul I think.

One such book I checked out recently is The Big Book of Soft Toys by Mabs Tyler. I've been making my little stuffed birds for a while now, but I have finally expanded to other members of the animal kingdom. The first being an owl for my niece Lily. The body is made from one of those purple upcycled sweaters Ann gave me. The embroidery stitches I learned from YouTube - awesome how to videos ( learning stitches from a book is next to impossible). I think it turned out pretty darned cute for my first go. I have a thing for owls . . . but I'll share more about that in another post.

So then I got encouraged and decided to try for another, this one being a caterpillar for a my nephew David. This one went a little quicker. I added a few things that were not in the pattern: the embroidery on the head and body, the little felt ball feet, and a couple of pipe cleaners sewn into the body so it could bend a little. This one I liked even better. I thought about adding antennae, but David is only about 18 months so I thought they's most likely be ripped off anyway. So he's kinda like a worm / caterpillar which suits me just fine.

If anyone would like the pattern to these critters, let me know. I may add them in anyway at some point, but right now I need to move forward on to the next thing on my list: hat for cousin Stephanie.

Cabin Fever

It's been snowing ceaselessly since before I woke up this morning and while it may be beautiful and we surely need the moisture . . . I'm starting to dread the next few months of winter. I'm ready to be back in flip flops and the frost has just begun! This is a view from our front porch - ristra and coyote fence included! So New Mexico I know.

The boys and I have been just hanging around the house all day. Luckily we got out yesterday and braved the elements to hunt down a Christmas tree. And I'm not talking about driving to a lot and pointing to a $100 tree. Oh no, our family treks out to chop down a tree in the Pecos Wilderness. Not to worry, it's perfectly legal with a $10 permit within the cutting boundaries. It was a teensy bit unclear whether were on private property or not, but what the heck - it was freezing and snowing and we had the kids out tromping around in the snow with tennies on. We grabbed the first somewhat suitable tree and made a run for it. The trip was only made better by a stop at Dairy Queen in Pecos Village on the way home. I think it's been like eight years since I've had a Blizzard - soft serve heaven as far as I'm concerned.

On days like today - and everyday of winter - I love love love our kiva fireplace. For the entire first year we lived in this house we never even used it, as if we were convinced it couldn't possibly work. Maybe because the previous house we lived in had a really cute kiva with no draw and it was basically like having a campfire inside the house.

Speaking of campfires, I think we'll make s'mores tomorrow night while we trim the tree. The boys have not experienced s'mores yet (probably because we've yet to get it together and take them camping for real), so I think it's about time. Who knows, maybe it will become a tradition. I'm big on tradition and now that we're finally past the itsy bitsy baby phase we can start creating some here and there. I'd love to hear about some not so traditional holiday traditions if anyone would like to share. Andy and I have always worked in restaurant kitchens during the holidays so it's kind of a stressful time of year - perhaps I can live vicariously through some of you.

Ya don't have to be a hillbilly to like Mountain Dew Dumplings

This experiment is in response to some of you who may have thought my Navajo Apple Dumplings were little too involved. Although my mother in law Karen asked me not to credit her for this recipe, I am anyway - hope that's okay Karen!

This is a great one to do with your kids . . . Karen suggested I call these Apple Dumplings al la Finn and Graham. We're not sure who originated this recipe so I guess now it's all ours. And now it can be yours. I do, however, have some suggestions for changes to this recipe (I can't help myself; I always do this). But first here's the original which I've taken the liberty to name:

Apple - achian Dumplings (aka Mountain Dew Apple Dumplings)

*the first advertising theme song for Mountain Dew was an old Appalachian folk song; cheeky eh? - for more fascinating facts on Mountain dew go to http://enwikipedia.org/wiki/Mountain_Dew

yield: 8 dumplings

1 can of original Pillsbury Crescent rolls

1 medium apple

1 stick of butter

3/4 cups sugar

1/2 tsp cinnamon

1/2 can of Mountain Dew soda

Preheat your oven to 350. Peel (or don't peel - Karen doesn't peel) and core your apple and cut it into 8ths. Melt butter in a small sauce pan and brush a little in the bottom of your pan. I used a Pyrex casserole dish. Add the sugar to the melted buttter and simmer to dissolve the sugar. Add the cinnamon and mix together. Meanwhile, pop open the can of crescent rolls (kids like this part) and lay out the 8 triangles of dough. Wrap each slice of apple in the dough. Pour the butter/sugar mixture into the casserole and spread over the bottom of the pan. Place the dumplings on top and pour the Mountain Dew over the whole thing. Place in the over and bake for 30- 45 minutes until golden brown. After removing them from the oven I glazed the tops by just spooning some of the syrup over them. Serve hot.

So here are my thoughts. Good and gooey and great with ice cream. Karen suggests the Haagen Daaz Dulce de Leche - I had vanilla in the freezer so that's what I served. My apple was still a little too firm. I don't know if it was the variety I used or that I didn't cut the slice small enough. So make sure your apple slice is smallish or I think next time I might chop up the apple or grate it on a box grater to make sure it cooks through. If you do this you can also mix the apple bits with some extra cinnamon - I'm a big fan of cinnamon so I would definately double or triple the amount in the recipe.

It was also a tad too sweet for me. Finn had no complaints, but I usually like things a little less sweet and add salt to it - yes, salt in every dessert I make. It makes a huge difference I promise. So let's make it 1/2 cup sugar ( or maybe 1/4 cup sugar and 1/4 cup brown sugar) and 1/4 tsp salt and 2 tsp cinnamon with the stick of butter.

This was super easy to make and a great activity for the boys - no spilled fluids or blizzard of flour. Please give it a try and tell me what you think. Hey, and if you're really into the Mountain Dew thing I found a recipe for Mountain Dew Cake, actually several - just a quick Google should get you there.

Sun, Moon, and Birds

I've been a bit under the weather so I'm only now including the photos from the restaurant. These hang in two of the dining rooms - aptly named the sun room and the moon room. My photos really don't do them justice - the lighting was difficult because it was snowing that morning.

I've been painting all day today; getting the boys' room ready. I'm actually considering making a mobile using the moon and star shapes above. My list of projects keeps getting longer and longer - there's really not enough time in the day.

By the way, I finished the ten bird ornaments that I am bringing to a shop here in town to sell. But I may list them in my Etsy shop instead, I don't know. I kind of liked the idea of my birdies hanging in an actual brick and mortor shop where people can really see them and touch them. On the other hand, my etsy shop needs some freshness in a bad way - it is http://www.adobepie.etsy.com/, which I'll include in my margins as soon as I can take the time to figure out how to do that.

Well, my Thursday went by way too fast, as usual.

Eye for Design

When we went to the Museum of International Folk Art the other day I of course had my camera, but was predictably not allowed to photograph anything exibit-wise. But as I was leaving the restroom, which was tucked discreetly behind a semi wall, this awesome Alexander Girard mural was literally staring me in the face - and, needless to say, I couldn't pass it up. I know, I am bad - why does it feel so good?

I have become a huge devotee of any and all Alexander Girard anything over the years, probably due to the fact that the interior of the restaurant where I work in Santa Fe, The Compound, was designed by Girard when he moved here in the late 1950s and is home to some of his designs and folk art collection. I'm heading to work today so I'll take some photos there and add them in this afternoon.

Last Christmas Finn and Graham, aka my husband Andy, gave me the book Alexander Girard Designs for Herman Miller by Leslie Pina. It is incredible and a serious must for anyone interested in Eames era design or folkloric motifs, patterns, and colors. Then there's a mandatory visit for anyone within I'd say 100 miles or so of Santa Fe to The Museum of International Folk Art which houses Girard's collection of over 100, 000 folk art objects that he and his wife began collecting on their honeymoon. It is truly astounding and definately inspires you to take a closer look at the art of ordinary life and ordinary people - transformed into something quite extraordinary, especially when grouped in an exibit like that.

Que es Adobe Pie??

So "adobe pie," the actual pie that is, means different things to different people. The only time I've eaten it was several years ago when I was the pastry chef at a restaurant in Albuquerque. For staff meal one day, our salad chef, a truly wonderful New Mexican woman who's name I regret to say I've forgotten, made a layered ice cream cake with sliced almonds on top and drizzled with chocolate sauce.
Pretty simple; just take some adobe colored ice creams, ie. chocolate, caramel, coffee, cinnamon, etc then layer them however you want in a springform pan with some chocolate cookie crumbs on the bottom. Sprinkle some lightly toasted sliced almonds on top and freeze until solid. Warm the sides of the pan to release and either drizzle with chocolate sauce or cut slices (with a warm knife) and top each piece with warm sauce.


Although her version was fabulous (and a great solution to the spontaneous dinner party), my mission is to develop an Adobe Pie recipe of my own - something a little more complex and a little less 10 minute meal - I mean it is my moniker for gad's sake. I'll keep you posted on my progress.

p.s. I'm a little addicted to picnik.com right now, thus the above image - I scanned in a photo of a slice of pie from one of my cookbooks then used to "doodle" feature to trick it out.

Fun with Photo Editing

And I was more interested in the vintage circus posters on the wall in the play area. I tweeked this photo quite a bit to come up with what's called a "posterized collage." You can try this on http://www.picnik.com/, a free photo editing site that has some fun features to play with.


I might try to print out this poster at Kinko's for Finn and Graham's room (e.t.a. next Thursday, that is when they move into a bedroom together and Graham moves out of his crib - this might possibly be the dumbest thing we've done in a while but who's keeping track anyway). Anyhoo, I like the vibrant, yet blurred colors and the old images made new.

Our family went to check out the Winter Celebration at the Museum of International Folk Art today. It's one of my favorite places on earth so I could probably go everyday, but the draw today was a solo marionette performance called "Maurice," starring Maurice the rooster. Unfortunately it was no John Malkovitch; my kids were much more interested in the train sets and big dragon hand puppets - no strings necessary; just put in on your head!

Santa Fe Fiesta Staple: Fry Bread

My plan is to occasionally publish some of my favorite recipes or ones I'm experimenting with. So today it's Navajo Fry Bread Apple Dumplings. This dessert was our best seller at The Compound last winter. My dad gave it the seal of approval when he came to visit and since my folks are pretty honest about what they don't like (a very good thing), I'm thinking it's a winner.

Fry Bread Dough:

3 cups All Purpose Flour
3/4 cup dry powdered milk
1 1/2 tsp baking powder
4 1/2 oz butter, cold - diced into small pieces
1 tsp kosher salt
3 Tbs granulated sugar
3/4 cup - 1 cup ice water

Technique is similar to making pie dough so you get buttery, flaky dumpling. First combine flour, dry milk, salt, sugar, and baking powder in the bowl of stand mixer. and gently mix to combine. Add cold butter pieces and mix using the paddle attachment until it has the texture of a course meal and the butter is shaped like little pebbles. Slowly add the ice water with the motor running and mix just until dough comes together. Only add more water a teaspoon at a time if the dough is too crumbly and not holding together. But be careful not to over mix because the dough will get tough and it will be difficult to roll out. Wrap the dough in plastic wrap and place it in the fridge to rest for at least 20 minutes. Cut in half and roll one half out on a floured surface. Use a biscuit cutter to cut out circles of whatever size you choose your dumplings to be. Brush edges with egg white, top with a spoonful of apple filling, and place another circle on top, pressing edges to seal. Fry in 350 degree canola oil until golden brown. Drain on paper towels.

My suggestion is to doctor up some bottled apple sauce for the filling. We make apple butter at the restaurant, but it's fairly time consuming. Put the apple sauce in a sauce pan with some lemon zest, a bit of ground cinnamon, ginger, and any other spices you may have on hnad like nutneg, cardamom, mace, and cloves (we're talking pinches here). Simmer the spiced apple sauce until it has thickened and the juices have reduced. When cool you should be able to scoop it.

One more recipe that I feel makes this dish.

Rum "Raisin" Sauce:

3/4 cup suger
1 TBS water
1/2 tsp lemon juice
1/4 cup Meyer's Dark Rum
about 2 TBS dried currants or raisins
2 oz butter

You're making caramel here, but do not fear - the addition of lemon juice makes it easy breezy. Combine sugar, water, and lemon juice in a small sauce pan. Gently stir together without getting too much on the sides of the pan. Place over medium high heat and cook without stirring until it starts to shows signs of caramelization. Swirl the pan a bit to cook evenly. When it has reached a medium brown color and may have started smoking a little, remove from heat and very carefully add the rum and butter - it will bubble up on you so watch what you're doing. Return to a meduim low heat to remelt any sugar that may have seized up, whisking it together until you've got a smooth sauce. You're welcome to add a little hot water to thin it out to your liking.

So now you can serve it all up with a scoop of ice cream (I like to make cider ice cream, but vanilla would great) and a sprinkling of chopped pecans if you're a nut person, and wala!

So I'm now realizing that this may all be somewhat overwhelming so maybe next time I'll post something a little less involved. I willl say this, however - you can make this dough and fry it up plain tossed with cinnamon sugar, serve it with ice cream and I think you'd satisfy just about anyone

hello Sky

If I can manage to wake up before Finn, my early early bird, there's a chance to enjoy the morning like I used to - my sacred time for quiet and a hot cup of black tea with milk and sugar.
Today, however, no such luck. But I thank him for at least calmly watching Sesame Street so I can step outside and see this gorgeous sunrise.

The Color Purple

First day of blogging and now I have writer's block; hopefullly this is normal and will pass . . . hmmm . . . I've been wanting to start this for months and months, but I always felt like I had to wait until I had something earth-shattering to divulge. But no, today is just a good ol' Thursday, which for me means no kids and no work - just free to do what I want and force myself not to clean, do laundry, or grocery shop.

Today actually was pretty special because I was invited over to Ann Gati's house to rummage through her scraps of fabric and old sweater pieces. I met Ann at the post office - we got to talking about sewing; she sews jackets, vests, and things and sells them at a gallery here in Santa Fe. She gave me a huge bundle in exchange for a batch of my currant scones. I'm planning on "repurposing" them to make hats and gloves and blankets and the like.

Here's my sweater stack. Andy came into the room while I was spreading them out and said, "wo that's alota purple." Yes, it's alot of purple, which happens to be my favorite color recently and I keep telling myself and everyone else that it's very hot right now (although I have no idea whether anyone else thinks so).

My first hat I made with one of my old, stained sweaters and some fabric scraps. I lined the inside with some recycled fleece from some old baby mittens so it wouldn't make me itch like crazy. I love it! It's amazing how much warmer I can be wearing a hat; the rumors are true. This was also my first experience making a fabric covered button, which is ridiculously simple, but I didn't know that - yippee for me.