Raclette Rendezvous

Have you heard of Raclette?  Literally, raclette is a kind of semi-soft cheese, but I (and my neighbors) know it as a type of dinner event…similar to fondue.  A group of neighborhood girls visited our friend, Joanne, last weekend and enjoyed a fun interactive dinner of raclette, wine and great conversation!  Here are the basics…

You’ll need a Raclette grill…which looks like this…

…and then some traditional raclette ingredients in bowls

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we had two grills going..notice the one of the right has a stone top, whereas the one on the left has a non-stick teflon top….I liked hearing the sizzle on the stone top when we placed the meats for searing.
  • raclette cheese of course…we had French and Swiss varieties
  • boiled small potatoes (red new or fingerlings work)
  • Cornichons…little gherkin pickles
  • pickled onions
  • pickled cauliflower and any other pickled veggie (we had jalapenos, olives and capers)
  • very thinly sliced garlic
  • tomatoes
  • thinly sliced meats

These are the traditional ingredients…with a few extras thrown in…basically cheese, potatoes and pickled things.

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Everyone gets their own little pans, places a slice of cheese on it (with garlic optional) and puts it under the burner.  The cheese bubbles and, when done, just slides onto your plate!  I put mine on top of the potato to make a little stuffed potato…so YUMMY!  The activity is bustling and the conversation & wine flow!

Joanne shared with us that you don’t have to limit yourself to traditional raclette.  They’ve done little pizzas on the top grill, meats etc… be creative!  It’s basically just a hot grill on your table.  Check out these pics that I found online…

…or a personal raclette maker with candles

I just bought a Raclette/Fondue combo grill and look forward to that crazy dinner party!

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Thanks Joanne for an amazing weekend!

You cannot direct the wind, but you can adjust the sails!

Winter Wonderland Weekend

A few of the neighborhood girls and I spent a wonderful weekend in Williams, AZ at our friend/neighbor’s home…escaping this ridiculously hot February weather.  Here’s a little postcard of our trip…and the shenanigans that ensued.IMG_20160206_074748

View from the kitchen window

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There were seven of us traveling…three drove and we took the train.  What a fun adventure.  The train stations were so historic and cool…unfortunately the night-time pics don’t do them justice, so you’ll have to take my word for it (…and a blurryish camera phone pic)

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While some of the girls went cross country skiing, I spent the first day reading and relaxing in front of the wood burning fire with my feet up!

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The dogs joined us, as we relaxed in the warm afternoon sun surrounded by snow.

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Raclette was on the menu for our first evening!  If you’ve never had it, I’d recommend.  It’s similar to fondue in that it’s an interactive dinner that you assemble and everyone cooks their own.  Our gracious hostess, Joanne, lived and worked in Switzerland for awhile, which is where raclette originates from.  More info on ingredients, set-up etc… this Friday.

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Our first use of the selfie-stick..which is why I’m so close to the camera….such a fun dinner!

cross country

Day two I ventured out with the girls for some cross country skiing.  It was a bit icy in parts…and that’s when this happened….

cross country fall

It was super bowl Sunday, so the afternoon was spent in front of the TV with lots of football worthy snacks to enjoy.  Dave joined us for the game and our second try at the selfie-stick group shot.

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Day three the girls in the car left early but our train didn’t leave until after 10pm…..soooo, a little snow-shoeing and a craft project idea courtesy of Carre!
Winter solstice paper and twig lanterns!!

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They were all so different…and so much fun and relaxing to make!

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As the sun went down Carre and Joanne did the lighting….and voila…..IMG_20160208_185545

They were so pretty against the white snow….but it was time to head to the train….IMAG0465

The shuttle to the train picks you up from the beautiful lobby of
The Grand Canyon Railway & Hotel
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We went a little early to enjoy the historic bar, known as Spenser’s Pub

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A 32 ft wide oil painting depicting the The Grand Canyon Railway, called “The Trip”, hangs in the bar…it’s huge!

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Just before we (I’m obviously taking the pic) boarded the train and had to say goodbye to Joanne (on right)….A FABULOUS time was had by all!!  Can’t wait for next year!

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…back to our 80+ degree February weather!  ….I know, west coast problems!

You cannot direct the wind, but you can adjust the sails!

Motivational Mondays…complaining


Spending today complaining about yesterday won’t make tomorrow any better

…and from Maya Angelou

If you don’t like something, change it,
If you can’t change it,
change your attitude.

You cannot direct the wind, but you can adjust the sails!

Seared Steak with Black Garlic Aioli and Cauliflower Rice

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I’ve tried “ricing” cauliflower in my food processor and it works fine, but it’s time consuming and makes a bit of a mess, so I was SOOO excited to come across this new item at Trader Joe’s this past weekend.

….and then I came across an article about black garlic in Bon Appetit magazine and remembered that Taylor told me she had cooked with it about a year ago.

Black garlic doesn’t have a garlic taste at all and is described as molasses-like with a balsamic, caramelized undertones.  More info here.

So, since Sunday night usually means steak, I thought I’d sear roast a ribeye, make a black garlic aioli and add a cauliflower rice side dish.  It was yummy!

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Generously salt the steak on both sides (bringing it to room temperature) pat dry and sear roast.  While it’s in the oven make your black garlic aioli….

5 cloves black garlic, chopped finely (you can use more, it’s pretty mild!)
1 egg yolk
squeeze of lemon juice
1 tsp dijon mustard
up to 3/4 cup Extra virgin olive oil
salt

  • throw the egg yolk, garlic, mustard and lemon juice into a food processor (or you can use a whisk)
  • Pouring in a thin stream of oil whisk the olive oil in to make a thick emulsion. You may or may not need all the oil depending on the egg yolk you used.
  • Taste and season, you can add a little more lemon…and salt to taste.

(Full disclosure…mine was a little too much like a vinaigrette, so I don’t think my egg yolk was large enough & I might have used too much oil?…but the taste was still there!)

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When your steak comes out of the oven it needs to sit for about 10 minutes.  I took mine out of the cast iron pan and placed it on a plate, covered.  ….and here’s the super easy, super yummy part…I just put the pan back on the stove with all those mouth-watering steak juices and just poured the cauliflower in.  The cauliflower soaked up all the juices, became a golden color and turned out so delish!

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Unfortunately you can’t really see the aioli, but it’s the sauce on the steak..and a bit on the plate.  I like the look (& picture) of a steak that’s been given some good grill marks on the BBQ, but you really can’t beat the taste of sear roasting.  I made the cauliflower rice another night this past week and did it just like rice pilaf, browning it in a little butter & onions and adding parmesan at the end..I also love to add pine nuts if I have them on hand.

There you have it!  Bon Appetit!

You cannot direct the wind, but you can adjust the sails!

Improv

When you think of Improv you think of comedy, right?  After discussing the ramifications of technology on the younger generation a few weeks ago with Mimi & Sandi, our conversation segued to Improv and how it’s becoming an in-demand class on college campuses.  At first I didn’t understand why it would be a class at all, thinking in terms of a comedy improv group, but if you think in terms of what improv in general teaches, it totally makes sense. When it comes to engineers, it might help this very focused, inquisitive group of students come out of their shell (not that they all need it! I love my engineer friends)….or how about those that experience anxiety in social situations.  So colleges, in essence, are helping students that have been looking at their phones/ipads, etc… throughout their childhoods to feel at ease in new social settings.
Think about it…what does practicing improv make a person do?  You have to become quick thinking on your feet, coming up with on-the-spot solutions to given scenarios.  …and then you have to perform them in front of others.  Have you ever watched “Whose line is it anyway?”  It’s a very funny improv show…I’d recommend catching a few episodes.  Yes, they’re hilarious, but how about the skills being taught under the guise of improv….
  1. Increased Confidence.
  2. Improved Public Speaking Skills.
  3. Enhanced Acting Abilities.
  4. Gained Comfort in Social Settings.
  5. Refined Brainstorming Abilities.
  6. Improved Listening and Observation Skills.
  7. Enhanced Creative-Thinking Abilities.
  8. Improved Decision-Making Skills.
  9. Team Development Skills.

What a great talent for anyone to learn.  Great for parties, small talk and job interviews.  It can also help in life in general, because when you are handed a set of circumstances, instead of panicking and reacting, you have the skills to come up with solutions in, hopefully, a more calm way.  Shit happens, you don’t freak out!  It has become a much sought after class at Cornell, Dartmouth and Northwestern Universities….to name a few.

From this….

To this!

The subject made for such an interesting “coffee talk” about how we are all adapting to the impact of technology on our world.  We’re all ensconced in our technology, but we can still remain a social society.

…and that’s when we realized our conversation had come full circle.  The impact of technology on communication and personal interaction skills is being remedied by teaching improv on college campuses.  Just another great reason to go to college! Problem solved!

You cannot direct the wind, but you can adjust the sails!

Fondue Friday

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Photo cred: Dan Collery

Well, you’ve heard of Pizza Monday…but how about Fondue Friday?  Another fun dinner in my childhood, in my kid’s childhood and even now with friends, is fondue.  My friend Maggie dubbed it “Fondue Friday’s” when she frequently had it for dinner at the end of the week with her family.  I’ve done cheese and chocolate, which are FABULOUS…but I do an oil fondue with all the fixin’s!!  Here’s what you’ll need…
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  • electric fondue pot (electric allows you to control the temp) and skewers (they usually come with the fondue pot
  • oil (I use vegetable, but peanut is recommended for it’s higher smoking point)
  • raw steak, cut in cubes
  • raw chicken, cut in cubes (I use boneless, skinless chicken breast)
  • raw shrimp (peeled)
  • lumpia (you can find it in the frozen food section at the store)
  • onions (just cut into rings)
  • broccoli florets
  • cauliflower florets
  • frozen french fries
    …and basically anything you want to fry!
  • tempura batter (just mix with a little water and put in a bowl)
  • ginger miso dressing

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IMAG0335One fondue pot is enough for about 5 people, but any more than that you want to have two pots going.  The cord for the fondue pots are pretty short, so it usually requires an extension cord to plug in…just make sure you tape it to the floor or put it out of the way of your diners…a hot oil spill would be EXTREMELY dangerous.  Also…I didn’t do this with my kids until they were a bit older and not squirmy at the table.

I use an oil cloth tablecloth because it looks pretty, but is easy to clean up, so there’s not worrying about your table.  I’ve also used real tablecloths and just covered them with clear plastic tablecloths too.  I put each item in it’s own small disposable bowl so clean up is easy. There are platters that you can get with compartments if you want to get fancy.  One tempura bowl between two diners is best.  Here’s what it looks like set up.

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With a larger group use two pots & be careful with your extension cord set up (photo cred: Dan Collery)

Pour the oil in the pot, turn up the heat, wait at least five minutes and then we usually throw a lumpia in to see if it’s hot enough.  You’ll know…it sizzles…and be careful, it spits out at you too!  Okay, so it’s a little dangerous, but it’s OH, SO DELISH!…and fun too!  Items will come off skewers, people will be stabbing the pot for the ones that got away and there are usually some good laughs too!  The tempura batter is for whatever you want to coat before cooking and the ginger dressing is great for dipping after the meats are done. You can add a salad or some rice as a side dish, but that’s optional.

When you’re done turn off the heat, unplug it, cover it with tin foil and let it cool overnight.  If it’s summer it’s best to dine alfresco because it can really make your house smell like oil…but we do it in winter too.  Just light a few candles to take care of the odor…or maybe Fabreze works too?

Don’t pour the oil down your drain.  Using a strainer, pour it back into the bottle.  If it’s a large amount we’ve taken it to a recycling center, but if it’s not much, just cap and throw in in the garbage. (some cities recycle too)

Bon appetit!

You cannot direct the wind, but you can adjust the sails!

Technology and Communicating

It’s always great to get together with girlfriends over coffee…or as we sometimes call it, “Therapy Thursdays”  just to reconnect with each other and hear what’s going on in our respective lives.  A couple of weeks ago Sandi & Mimi came over for scones & coffee to chat and it turned into such a great conversation…I was sorry I had to go to work!

I’m not sure how we got started, but the conversation turned to the relationship, or maybe I should say cause and affect, between technology and human interaction.  We’ve all noticed when we go out to a restaurant for dinner and you look over at your neighboring tables and every child, or teenager and, yes, parents, are on their phones, ipads, etc…  Sometimes I’ve just wanted to go over and say, “You know it’s actually really enjoyable to converse with one another!”  There are tables of people sitting in silence looking at their phones instead of enjoying each other’s company.  It’s so sad.  One of my fondest memories of my childhood was playing 20 questions at the dinner table.  My dad would think of a person, place or thing (& tell us which it was) and the five of us would ask 20 questions trying to figure out what, or who, he was thinking about.  I continued the tradition with my kids and eventually we graduated to the game of “Tabletopics” as they got older.  The “Tabletopics” box would always be on the kitchen table and I loved listening to all the kids who had gathered for pizza Monday just pick it up and start asking each other questions.  They had some really interesting, deep questions and answers (yes, I was listening…love to be that fly on the wall while I’m acting like I’m just cleaning up!)

….and then there’s texting.  I think it, and email, are such an incredibly efficient way to communicate….most of the time.  Email is great when you have to plan an event that requires coordinating with multiple people.  One or two (or more) emails, many recipients..BOOM..DONE!  Texting not so much!  When your texting there’s efficiency and brevity involved.  When you can’t come to a consensus it can become a terrible way to communicate.  I’ve seen instances…primarily with millennials (sorry kids)….when they will go back and forth, and back and forth, and back and forth, and back and forth, with texts and then start taking things personally, when all that’s trying to be done is make a decision. Feelings get hurt and sometimes there’s no malice intended.  I guess my point is that if there’s some disagreement during your decision making maybe it’s time to pick up the phone so you can hear the inflection in the person’s voice.  The brevity of texting “are you coming?” can sound welcoming (like, “CAN’T WAIT TO SEE YOU!’), impatient, or pissed off…depending on the inflection in the person’s voice.  Go on, say it so yourself right now in those three different ways.  See?  Texting can become so impersonal and sometimes you just want to hear a person’s voice.  A misconstrued text can be the difference between a bad day and a good day…so pick up the phone every now and then and hear your loved one’s voices.

God, I sound old!…and actually I love technology and how it’s made our lives easier…but it is contributing to a generation whose communication skills have been stunted to some extent.

Which brings me to Improv….another part of our interesting coffee talk!  Have you heard it’s all the rage on college campuses?

…curious?…stay tuned for an informative Improv post!

You cannot direct the wind, but you can adjust the sails!