Object #1

This is a manche à gigot, otherwise known as a leg of lamb holder clamp. Gigot is the French word for leg of lamb or mutton and manche means handle. So this tool is used when slicing leg of lamb. It is attached to the shank and then tightened to provide a clean grip for the carver.

Object #2

As Kim guessed, this is a sharpening stone. It is used to grind and hone the edges of knives. But this isn’t just any old stone. 

This very stone belonged to Julia Child. I purchased it at an IACP conference about a dozen years ago and had Julia autograph it for me. Yep, it’s a true treasure!

Object #3

This cool item is a Chitarra or pasta guitar given to me by my dear friend, Tram. Chitarra (pronounced key-tahr-rah) is a pasta maker believed to have been invented in Chieti, Abruzzo region in central Italy around the 1800′s. Meaning ‘guitar,’ a chitarra looks like a double-sided harp, with strings set close on one side, farther on the other. In then center of the device is a slanted board, designed to allow the cut pasta to slide off easily once it’s been cut by the strings. Simply use a rolling pin, flattening and pressing the dough through the wires.

So even if you didn’t play the game, I hope you at least enjoyed seeing a few of the unique items from my kitchen. :-)

In the top photo, you are feasting your eyes upon Peggy’s scrumptious “Feliz Navidad” wreath. And below is my “Joyoux Noel” banner, not yet attached to a wreath.  I still need to get to Trader Joe’s to pick up my fresh wreath… I’ll get there…

Peggy and I are proud to be called copy-cats. We happily admit that we copied, not quite to the letter, the idea for our quick, rustic, and easy Christmas wreaths from our favorite decorating blog, Vignette Design. You can check out the sweet “Merry Christmas” wreath that decorator-extraordinaire, Delores made HERE.

At least I had the webbing on hand. I purchased it a couple months ago HERE. You can also find it on Amazon.

We purchased the stencils and the red ribbon that we used to tie the webbing onto the wreath at Hobby Lobby. If these photos are detailed enough instructions for making your own wreath. CLICK HERE to get Vignette Design’s step by step guide.

Happy Decorating!

Boursin Duck Strudel

3/4 cup (1 1/2 sticks) unsalted butter, divided
8 ounces (about 3 cups) assorted wild mushrooms (cremini, shiitake, morel, etc.), cleaned and sliced 1/8-inch thick
1/4 cup peeled and minced shallots
1 garlic clove, peeled and minced
2 teaspoons minced fresh rosemary leaves
1 teaspoon fresh thyme leaves
4 cups fresh baby spinach, lightly sprinkled with water
4 ounces duck confit, shredded
Salt and freshly ground black pepper to taste
10 sheets phyllo dough, thawed according to package directions
1 container Bourin cheese spread, cold
1  1/2 cups finely shredded Fontina cheese, divided

Preheat oven to 350 degrees.  Melt 1/4 cup (1/2 stick) of the butter in large sauté pan. Add mushrooms, shallots, garlic, rosemary and thyme; cook 3 to 5 minutes or until mushrooms render their liquid; transfer to a bowl and set aside.

In the same pan, sauté spinach until wilted. (It always amazes me how the spinach goes from something to nearly nothing once it is sautéed.) Transfer to a strainer and drain.  When cool enough to handle, squeeze spinach dry and then place on a cutting board and chop.

Combine with the mushrooms and set aside.

Place the remaining stick of butter in a glass bowl and melt in the microwave. Cover phyllo dough with a towel to prevent it from drying.  Remove two sheets of phyllo and place side-by-side on a work surface.

Brush each sheet with melted butter then top each with another sheet of phyllo and brush each with butter. The pretty little brush pictured above is a goose-feather brush made especially for working with phyllo.  You can purchase one at any high end kitchen store or HERE {scroll to the very bottom of the page}…. or just use a regular pastry brush. :-)

Season each with pepper and then crumble and sprinkle with about 1/3 of the boursin cheese, dividing between the two stacks. Next, sprinkle each stack with about 3 tablespoons the Fontina cheese. Repeat layers twice; end with a layer of phyllo dough and brush that top sheet with melted butter.

Add the remaining Fontina cheese and the shredded duck confit to the mushroom mixture and stir well to combine.

Place the filling along the long edge of the dough that is closest to you. Roll each into a log shape.  Place on baking sheet and brush with butter.

Note: At this time the strudels make be frozen. Transfer baking sheet to freezer for 2 hours. Carefully remove each strudel from baking sheet and wrap first in plastic wrap and then in foil. Return to freezer for up to one month.  When ready to bake, unwrap and transfer to baking sheet. Proceed with recipe, adding about 5 minutes to baking time or until golden brown.

Bake 20 minutes or until golden brown. Cool slightly and then use a serrated knife to slice each roll into 8 sections.

Make 16 slices

——————————————

3 tablespoons salt
4 cloves garlic, smashed
1 shallot, peeled and sliced
6 sprigs thyme
Coarsely ground black pepper
4 duck legs with thighs
4 duck wings, trimmed
About 4 cups rendered duck fat

If you’re anything like me, when you think of margaritas, you think of a warm summer day. Last week I was introduced to a cold-weather margarita that will knock your socks off! Chef Jeff Smedstad was the visiting chef teaching at Barbara Fenzl’s Les Gourmettes Cooking School last Monday night and everyone in the class swooned when he served this luxurious (de lujo) concoction.

Chef Smedstad is the chef/owner of Elote Cafe in Sedona. Dave and I dined at Elote the first night we were up in Sedona, last month. I failed to mention it before, because back then, it was all about my sprained ankle. And that’s a shame because it was one of the best meals we’ve had in a very long time.  For a fantastic rundown (with drop-dead gorgeous pictures) on Elote go to my friend, Gwen Walter’s blog and check out her professional and spot-on review.

While you’re reading the review and drooling over the photos, enjoy this somehow “warming” cold margarita. Chef Smedstad calls for Añejo tequila. Añejo, or “aged” tequila sits in oak barrels for at least one year and up to two years, eleven months, and thirty days. On the next day (3 years), it would be called Extra Añejo. Although the Añejo or Extra Añejo really make this drink shine (see Chef’s notes at the bottom of the recipe) you may use Blanco (white) tequila or Reposado (rested) tequila, just be sure to use a high quality tequila and not anything along the lines of the dreaded José Cuervo!

Elote’s De Lujo Margarita

Base Mix
1 1/2 cups brown sugar
1 1/2 teaspoons vanilla extract
2 cups fresh lemon juice
1/4 cup fresh orange juice
5 cups water
Margarita
Ice
Añejo tequila
Grand Marnier

Base Mix: Briskly whisk until sugar is completely dissolved.

Margarita: In a 14-ounce glass with a salted rim (if desired) and filled with ice cubes, pour a full-shot of Añejo tequila. Then almost fill with the base mix and top off with a half-shot of Grand Marnier.

Drink and Enjoy!

Chef Smedstad’s Notes:  “Why brown sugar, vanilla, and lemon… brown sugar and lemon are soft and rich. The name lugo means luxury and the vanilla mirrors the oak notes in both the Añejo tequilla as well as the Grand Marnier.

We had our friends, Steve and Tram, over for dinner on Sunday. Well, golf and dinner for the boys and antiquing and dinner for Tram and I.  As an added bonus, Marissa arrived home at about 5:00, just in time for dinner. She had been in Tucson for UofA’s Homecoming and was able to drop in on Scottsdale for a whirlwind 22 hours.

This was a new sort of dinner party for us, I had a co-chef in the kitchen! Steve is a fabulous cook and he actually ended up making more dishes than I did. Plus he and Tram provided the main ingredient – halibut – that they caught themselves, in Alaska last summer. So Good! Steve and I each took half of the halibut and cooked it our own way.

To top off the perfect day, Tram brought THE MOST gorgeous and delicious angel food cake that I have ever seen or have had the pleasure of eating. She made it from a recipe recently given to her from her mother-in-law. It was divine! If she decides to share it with me (I didn’t even ask yet – I mean she just got it from her MIL!), and if she gives me permission, I will share it with you. Until then just drool over that picture above! Oh my!

Today I am sharing with you Steve’s recipe for halibut with limoncello sauce. If you were smart enough to make the homemade limoncello I taught you how to make last year, then you are ready to crank this out. If not, purchased limoncello is perfectly wonderful to use too.

Thank you Tram and Steve! xoxo

Steve’s halibut with it’s luscious sauce is front and center. Clockwise around the plate we have; cauliflower puree, pecan crusted halibut, Brussels sprout salad, and sauteed julienned potatoes.

Steve’s Pan Grilled Halibut with Limoncello Sauce

3 tablespoons olive oil, plus additional for brushing fish
4 large garlic cloves, peeled and minced
1 medium shallot, peeled and minced
3/4 cup white wine
1  1/2 pound halibut fillet
Tram’s Mom’s Special Seasoning (see note below)
1/4 cup limoncello liqueur
3 tablespoons half-and-half or heavy cream
Freshly ground black pepper
2 tablespoons cornstarch mixed with 1  1/2 tablespoons cold water to create a slurry

Heat a medium skillet over medium-low heat and a grill pan over high heat on the stove top. Add the olive oil to the skillet swirl to coat add the shallot and garlic, slowly sweat the shallot and garlic and then stir in the white wine. Increase the heat to medium-high and reduce the wine by about half.

Meanwhile, pat fish dry, and brush lightly with olive oil and sprinkle the halibut on both sides with Tram’s Seasoning; then place the halibut on the hot grill pan and grill fish, turning once, until just cooked through, 8 to 10 minutes total.

When the wine is reduced in the skillet add about 1 teaspoon of the limoncello and whisk vigorously. Pour in the remaining limoncello and reduce slightly, while whisking.

Stir in the half-and-half and whisk while the sauce reduces a bit more, for a minute or two. Season with pepper.

Stir the cornstarch slurry and then add it to the skillet, reduce the heat and continue to whisk constantly until the slurry is completely incorporated and the sauce has thickened. Remove from heat, taste and adjust the seasoning, if needed.

Spoon the sauce over the grilled halibut and enjoy.

Serves 4

… One more dessert picture and the seasoning mix!

Tram’s Mom’s Special Seasoning is a wonderful mix that Tram and Steve use on just about everything as a substitute for plain old salt and pepper. It is 1/2 part Kosher salt mixed with another 1/2 of equal parts granulated garlic, granulated onion, and freshly ground black pepper. 

Make as much or as little as you would like. A small amount that would work for this recipe with plenty left for another dish or two would be: 1 tablespoon Kosher salt mixed with 1 teaspoon granulated garlic, 1 teaspoon granulated onion, and 1 teaspoon pepper.

This picture is of Laura and I visiting my Aunt Beverly in Del Mar, CA back in the summer of ’78 or ’79. Laura and I were just high school girls standing there all awkward – while Bev poses all sexy… too funny! Bev’s birthday is Sunday, so I’ll take this opportunity to say Happy Birthday, Aunt Bev, I love you too!

I shared with you yesterday that my mom is the oldest of 8 kids, well Bev is the second youngest and is only 9 years older than me (and of Laura too, for that matter), so we’ve always been close. Kisses and Hugs to you both! xoox

Weekly Tip #3

Don’t waste those little bits of condiments left clinging to the sides of jars and bottles.

• Pour hot water into the empty bottles of honey, syrup, or molasses, shake vigorously , then use the liquid when making yeast, quick breads, or dressings.
• Pour a little vinegar into those empty bottles of ketchup or mustard, shake vigorously and use in your homemade vinaigrette and salad dressings.

It’s no secret, I love my birthday. You know that person who complains that they are another year older? Yeah, I am the complete opposite of that person. Birthdays are a gift unto themselves.

I love October, I love the 27th, I love that I was born in a year ending with zero, what can I say, I just love my birthday. In fact, when I schedule posts in advance on this very blog, I set them up to post at 10:27 AM. So there you go, now you know.

I was going through old photos of my childhood birthdays and came across these pictures. Isn’t it funny how my dresses are both black and white patterned? Actually, my mom never liked black on little girls, so they’re probably navy and white. The first photo is of my 4th birthday with me proudly standing beside a stack of gifts (Score!). That is my 12 year old Aunt Patty beside me. My mom is the oldest of 8 and Patty is the youngest, so Patty and I are only eight years apart.

I think I was turning 11 or 12 in this second photo. It’s hard to be sure, but that’s what I’m guessing, by looking at my siblings, and trying to figure out their ages. That is Sloane, standing on the far left, and Andy is sitting to the right, between the two girls.

The funny thing I distinctly remember about this particular birthday party, is that my friend, Jayne, was not in that group photo. Once my mom realized it, she was sure to take a picture of the two of us after everyone else had gone home. I guess I remember because back then, it was a big deal to take photos, you didn’t want to waste (and have to pay for) the film and developing of bad pictures. So strange to think of that now we are digital and can take as many photos as we wish without worrying about waste or cost.

Anyhow… I’m off to read my birthday horoscope, it’s sure to be a good day! :-)

On Sunday night, Peggy and I attended a wonderful event at a fun new venue called The Accidental Yard, in Old Town Scottsdale. Doesn’t she look so pretty standing in front of the door that is the address of The Accidental Yard? Although I’m not actually certain that the door opens or if it really leads to anywhere… since we followed the cute signs and walked around the corner to the entrance.

The property is between the Cavalliere Blacksmith Shop (est. 1910) and the Mission Restaurant and Lounge on Brown Avenue and Second Street. The Accidental Yard will encompass about 10,000 square feet on the L-shaped property that includes the two buildings and a yard that stretches to an area behind the blacksmith shop. The property had been vacant for years. It is being renovated by co-owners and founders, Joe and Kelly Garcia, into an urban garden which will soon have an attached coffeehouse, bakery, and restaurant. Joe and Kelly, are long-time vendors at the Old Town Farmer’s Market and Kelly owns Butter & Me Cupcakery.

This multi-use space was the perfect space to host Stephanie Izard, owner of The Girl & The Goat in Chicago, who was the Top Chef Season 4 Winner. Stephanie is a former Scottsdale Culinary Institute  (SCI) graduate who was in town to promote the release of her first cookbook, Girl in the Kitchen, with this one-night, pop-up collaborative dinner benefiting Share Our Strength, a non-profit organization whose mission is to put an end to childhood hunger.

The outstanding meal was prepared by not only Stephanie, but also in collaboration with Chef Beau MacMillan (elements at The Sanctuary Resort in Paradise Valley) and Chef Randy Zwelban (Province Restaurant in Chicago and Phoenix).

Stephanie created the first course, a goat sausage and arugula salad.

Next, Beau served an outstanding pork belly masterpiece.

Randy followed up with a quail dish. Each chef also made luscious desserts… one word… YUM!

We didn’t only have great cocktails, food, and wine – we were also fortunate enough to sit at a super fun table. Amongst our table-mates were Edible Phoenix publisher, Pamela Hamilton; SCI pastry chef, Robert; social network diva and SCI administrator, Deejah; Chow Bella contributor, Jennifer Woods; and Chef Gwen Walters along with her lovely husband, Jeff.

The entire Yard should open with the coffee shop, a front patio, restaurant, and bakery in January 2012.  In the meantime, if you receive an invite to a private event at The Accidental Yard, but sure to go… you will love it!

I’m off to tape a television segment today for Channel 3-  Your Life A to Z.  It will air tomorrow, Friday, October 14th, at 10:100 AM.  So, instead of posting a recipe I have some miscellaneous, fun, and important items tell you about. 

The last couple of days I’ve been sharing with you items from my weekend shopping extravaganza with Peggy. Both of us are in love with birdcages and we found the perfect one for Peggy’s house. She had an open corner in her dining room and we decided the birdcage would fit perfectly there. She will change it out throughout the year and create holiday and casual vignettes, using the cage as the canvass.  Above you can see what we did for her Halloween Birdcage Vignette and below is a closeup. Doesn’t that look great?!

Next, I’ve got a great Halloween craft for your kids or even for your adult party.

Take these simple items…. Coca-Cola bottle, masking tape, thick sharpie, and a black straw.

And turn them into this mummy bottle! Awesome!

Lastly and most importantly, I’m starting a new weekly blog segment – Cooking Tip of the Week! Yay! Why haven’t I been doing this all along? The tips won’t come out on the same day each week, so you’ll just have to check in everyday to look for the next tip… oooh good idea, Linda!

Weekly Tip #1

One of the very first things I remember PB offering was these soda crates for $24 each. Somehow they’ve sold out of them and they are no longer available in stores or on their web site.

I lusted after them, especially when I saw the way they were being used in the dining room at Estate, a gorgeous and delicious restaurant in Sonoma, California. Even so, I wasn’t willing to pay $24 each for old crates.

The wait was worth it! I found them for $6 each and bought all three at Everything Goes (which is where I bought the chemistry set I told you about yesterday).  I think I’ll have a party just so I can use the crates on my buffet. I’ve got one 7-Up and two different colored Pepsi crates.

And right now PB is selling these wonderful woven wine bottles… for way too much money! I’ve been searching out and collecting them for about a year and found a great one at an amazing store that Peggy discovered, Not Too Shabby.  It is in the same strip center with Everything Goes. The bottle on the left is my new acquisition… it is 13-inches high, so it would qualify as medium-sized and would currently cost $179 on PB…. yeah, and I paid $39.99. SCORE!!!

If you are looking for treasures or creative holiday decor, go to 11649 North Cave Creek Road (a little bit south of Cactus) in Phoenix and be sure and thank me later. Happy Hunting!

Have you noticed the “new” thing in stores and catalogs like Pottery Barn is these “found” items for sale? Sure, I want to buy just about each one I see, but those prices… ooch! Well I found my own treasure this past weekend while out on a girls’ shopping afternoon with Peggy. This super cool vintage chemistry set! I can only imagine what “finding” it at PB would have cost me… I paid $25 for it. Why I thought I needed a vintage chemistry set, I do not know, but it was one of those things that caught my eye and I could not pass it up. It is perfect for Halloween decor, so at least it has a purpose for the next few weeks.

Since I decided to place it on the living room fireplace hearth, it inspired me to go to town on the mantel. I spent an hour or so this morning at the .99 store looking for cheap stuff to accessorize with.  Another thing that I’ve been admiring at Pottery Barn are these News Text Pillar Candles, but then again, do I really need another candle in this house… the answer is NO… so I made my own text candles.

I purchased a 2006 World Almanac for .99 and cut out pages, taped them around some battery operated candles, and voilà! (FYI: If you have a child born in 2006, run to the .99 store on Cactus and Tatum and grab one, someday they’ll surely have to do a report on the year they were born and you’ll have a great book to tear pages out of!)

One bag of webbing was also .99, and I didn’t even use 1/4 of it on the mantel. The silver glitter spiders (I bought black glitter ones too) were .99 for a 3-pack.

I’ve had the black spider-web fabric for years. I bought several yards back in my kids’ elementary school days when I was room-mom.

For the silhouette pictures, I purchased 2-packs of .99 black picture frames.  Then went online and searched “silhouettes” and just copied the pictures I liked and printed them off. That was easy!

Finally, the black roses, yep, .99 for a stem of 6. For only $7, the mantle went from everyday to Holiday.  Here are a few more pictures of the awesome chemistry set, some closeups, because it’s just too cool!

Except for the very discouraging fact that our AZ Diamondbacks dropped the first two games of the National League Division Series and our AZ Cardinals lost their third (3rd!!!!) game in a row – we had a great weekend. Third game in a row!!! Ouch!

Tram, Matt (Valley Dish producer), Linda, Ginger, and Mario 12/10

On Saturday night, Dave and I dined at our friends, Mario and Ginger Vincitorio’s, restaurant in Tempe… called VinciTorio’s Restaurant.  The evening was extra special because we went with my dear friend, Tram Mai and her adorable husband Steve.

Not only is Tram the host of EVB Live on NBC channel 12, but she and Steve own Press Coffee Roasters, with locations at CityNorth and the Scottsdale Quarter… and another opening at Sky Harbor airport in spring 2012!

Mario and his gorgeous wife, Ginger, are the nicest people and most gracious hosts in the world! We had the absolute best time, closing down the place and laughing at all their side-splitting funny stories. Ginger, like me, is an Arizona native and Mario is from Puglia, Italy.

Photo by Chris Bassett, Phoenix Magazine

Their restaurant is beautiful and the food – the fresh pasta – out of this world. As Tram said to me, “I wish Mario and Ginger were closer… but then again, we’d be 500 pounds!”  Well tiny Tram would never see 500 pounds, but the rest of us, yeah, probably!

Yep... 500 pounds, easily! - photo from VinciTorio's website

To top off the weekend, I just learned that Tram is the cover-girl for the October issue of  Frontdoors Magazine – accompanied by a lovey article about lovely Tram. CLICK on THIS LINK to check out the cover and read the article (beginning on page 26)… then you’ll know why my friend is such an amazing, sweet, and authentic woman. Congratulations Tram, well deserved!

I was searching for something sweet and quick to put together today for not only this post but to bring along to a lunch date I have this afternoon. I’m meeting up with my kids’ 1st grade teacher and her daughter and two granddaughters. We’ve stayed in touch all these years later, thanks in part to Facebook and this blog. Mrs. Tunheim (Ginger, to me) was both Marissa and Connor’s favorite teacher. In fact, Connor had her three times; 1st grade, 3rd grade, and during high school he went back and was a teacher’s aide in her class for a semester… yup we all love Mrs. T! Her beautiful daughter, Kim, assisted me one summer of cooking classes back when she was a single college girl.  Kim is now married with two adorable little girls of her own, so I’m bringing along these sweets to share with them.

I also want to take this opportunity to extend exuberant, hearty, and heartfelt congratulations to my friend and colleague, Gwen Walters and her wonderful Pen & Fork, for winning Best Food Blog 2011 award given by Phoenix New Times!  Yay Gwen!!!  You can always check out Pen & Fork by just clicking on the link over there on the right side of this very page… it is AWESOME!

Finally, some of you probably LOVE to bake…. and you probably know that I really don’t… so you might be feeling hungry for more sweet recipes.  If so, the blog where I snagged this recipe from (BakerGirl) looks luscious and is probably right up your alley.  So, because I’m such a thoughtful person,  I’ve added a link to it over there on the blogroll too, so you can get your sweet-tooth on whenever you feel the urge. I had to alter the recipe to fit the items I had on hand – for instance; I mixed cinnamon and chocolate graham crackers since I did not have any regular in my pantry. I also only had regular sized marshmallows, so I just cut them into 6 pieces each to make them “mini”. Oh yeah, and I only had a couple “giant” Hershey bars in my freezer, so I used one of those instead of the 4 regular bars and just cut it into smaller pieces.  Let this be an example to you… you can always make it work if you have to!

S’mores Cracker Candy

recipe adapted from Bakergirl

16 sheets of graham crackers
3/4 cup (1 1/2 sticks) unsalted butter
3/4 cup brown sugar, packed
3 cups mini marshmallows
4 Hershey bars (1.55-ounce), broken into pieces
1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Line a 15x10x1-inch jelly roll pan with aluminum foil, leaving a 1-inch overhang over the ends; spray foil with cooking spray. Line graham crackers on the foil, cutting any as needed to cover the pan completely.

In a medium saucepan, melt butter and brown sugar over medium heat, stirring constantly, until the mixture comes together and is smooth and the mixture comes just to a boil (about 4-6 minutes). Remove from heat and pour evenly over crackers, spreading with an off-set spatula. Bake 6 to 7 minutes, or until bubbly.

Remove pan from oven and immediately sprinkle mini marshmallows, chocolate bar pieces, and chocolate chips over the crackers.

Return pan to oven for another 3 to 5 minutes, or until marshmallows begin to soften and puff up.

Cool completely. Carefully lift out the foil and place on a cutting board. Cut into squares and enjoy!

 Makes 1 to 28 servings, depending on if you want to share or not!