Step-by Step Lebanese Dessert & Holiday Album Favs!

What a busy time! With regret, my Thanksgiving weekend post didn't happen. I blame the Tryptophan - I didn't fully wake up until Dec. 3rd.  Anyway, Turkey Weekend was great fun! The festivities began with a pre-emptive strike against the impending T-day meal - Team Hamzeh was up early & ran/walked/strollered the 34th annual 5k/10k Dana Point Turkey Trot.  Go Team!  And then we ate and ate and ate...     

Along with the usual T-Day dishes, I made the 20 Ingredient Apple Pie featured on Splendid Table last year (& mentioned in my 2010 T-day blog).  My two cents: omit the raisins, berries, & use half the liquid. Although tasty, it works better as a crumble rather than a pie.  

In other weekend highlights, college football's cutest fan - Baby Tarek Hamzeh - emerged to root for UCLA in the annual rivalry game against USC.  Despite Tarek's vigorous 8-Claps and good vibrations, it was an unspectacular performance by my Bruins... Alright 'SC...Whatever. As optimistic Ella put it, UCLA has a better color scheme.  But we had a grand time trash talking, playing poker, & of course eating! Calories for all no matter which team you fancy!

On to Christmas!

To kick things off - The artistry of the only Christmas metal orchestra in the world - The Trans-Siberian Orchestra set to the work of Clark Griswold on Wheaties.  Check it out (again probably) - It's Creepy Meets Christmas...

Time to talk holiday music.  I like Christmas songs - maybe by January 2nd I am tired of them, but from Thanksgiving until then, I enjoy them.  My favorites are "Baby, It's Cold Outside," "Santa Baby", and "I'll Be Home For Christmas" (a sad tune, but lovely).  Two out of three of these tunes are on my favorite holiday album this year, She & Him's "A Very She & Him Christmas".  Now I know everyone is talking about Buble's "Christmas" and Bieber's "Mistletoe", but my indie rock sensibilities favor this duo's simple and clean interpretation of holiday classics.  Zooey Deschanel's soulful voice shines through backed elegantly by M. Ward's acoustic guitar.  I also like the track listing which includes lesser known Christmas songs like "Christmas Blues", "The Christmas Waltz", and "Christmas Day" mixed in with the popular favorites.  But for you all, I have selected a classic.  Enjoy Zooey and M. Ward's take on "The Christmas Song."

And because I love Zooey Deschanel (and to read a full post about her and other talented songstress, Ella G'Sell, click here), I had to include this clip from the BEST CHRISTMAS MOVIE OF THE PAST DECADE, ELF.  Zooey plays the part of the cute, but dry elfette that becomes Buddy's (Will Ferrell) love interest.  I remember the first time I saw this scene and thought to myself  "what a voice!"  And she and Buddy are singing one of my fav's, "Baby, It's Cold Outside." Watch it below, then watch ELF this holiday, and listen to "A Very She & Him Christmas".  You will be full of holiday merriment afterwards and will have a crazy desire for sugar, candy corn, and spaghetti.

Now on to my now next favorite holiday album - Pink Marini's "Joy To The World" - Aptly named as it pays tribute to Christmas on a global scale. Released in 2010, Joy To the World is a beautiful collection of holiday classics sung in 8 different languages from Chinese to Arabic! I bet lead vocalist, the beautiful and talented China Forbes likes Knafeh. Pink Martini make Christmas classics their own by providing a sultry world-music spin. In true Pink Martini style, the albums contains clever lyric additions and several guest vocalists. My favorite things about this album is that China Forbes actually wrote an original Christmas song - a rarity in the Christmas album marketplace. Below check out "A Snowglobe Christmas" written by China Forbes and "Silent Night" with verses in both German and Arabic.
 

And now the recipe! As some of you may know, I am Lebanese so it is my great pleasure to share a Lebanese dessert recipe that my mom has been making since I was a kid.
Many thanks to my Mom for her great help in making this post happen! Knafeh is a traditional crispy Lebanese dessert and is a combination of fillo dough with sweet cheese in the center. It's not too hard to make, although you will need to track down the ingredients. Luckily, there are Arabic, Persian, and Armenian stores all over the place now (Glendale, Westwood, Anaheim...) and some Whole Foods also carry these ingredients. Knafeh is great for entertaining all year round, but is particularly festive for the holidays because of the red and green toppings.

Lebanese Knafeh (serves 8)

Here is what you need:

-1 package Shredded Fillo Dough (found at Persian, Arabic, or Armenian food stores and Whole Foods)

-2 sticks unsweetened butter - melted

-1 Package of sweet cheese (also found at the above stores).  If you can't find this cheese, you might be able to use ricotta although I haven't tried it.

Toppings:

- Handful of raw unsalted ground pistachios

- Syrup - here is what you need and how you make the syrup:
     - 2 cups granulated white sugar,

     -1 cup water,

     -1 tablespoon fresh squeezed lemon juice (about half a medium sized lemon)
     -1 tablespoon Rose Water (Also found at ethnic markets and Whole Foods). 

Combine water and sugar, and bring to boil.  Then add the fresh lemon juice to the boiling sugar water mixture, and let boil for a couple more minutes.  To test if the mixture is ready, dip a spoon into the mixture and if it fully coats the spoon and drips off slowly, then its ready. Then add the rose water and remove from heat.  Let syrup cool completely at room temperature.

Here is what you do - in pictures!

Pre-heat oven to 400 degrees.

Loosen up the shredded fillo and put it in your baking dish. Then shred the cheese into small pieces - you can use a food processor if you have one.

Add the warm melted butter to the fillo.

Use your hands and coat the fillo thoroughly with the butter - this is fun!

Set aside about 1/4 of the mixture which will be the top of the Knafeh and leave the rest in your baking dish. 

Spread the remaining 3/4 butter-coated fillo evenly throughout the dish.  Then sprinkle the cheese evenly over the fillo, but don't get too close to the edges or the cheese will melt over the sides.

Spread the remaining 1/4 of the fillo mixture over the top of the cheese.

Ultimately, the knafeh will need to be transferred to a serving platter so to make sure the knafeh will neatly fit in your serving platter, place your serving platter on top to measure it.

Bake at 400 degrees for 20-25 minutes.  The top should be golden brown and cheese should be melted.  Your kitchen will smell lovely at this point.

Immediately after removing the knafeh from the oven it needs to be transferred to a serving platter.  The easiest way to do this is to place your platter face down on top of the hot knafeh and flip it over.  It should come out easily into the serving tray.

Tadah! Immediately pour the cooled syrup over the hot knafeh which will keep it crispy.  Sprinkle pistachios to the top and if you have any red garnishes for Christmas - i.e. dollop of cherry glaze in the center, feel free to add it.  The traditional topping is candied orange blossoms but those are hard to come across.  We get them from Lebanon.



And the knafeh is ready to be served!  You will really impress your holiday guests this year with this dessert!  Who needs Gelsons!  

Wishing you all a restful and joyous holiday, and cheers to 2012! 

Catch you all next year.

Hugs and Kisses.





Life, Liberty, Food, Music, & the Pursuit of Happiness

Icky June gloom is over and the 4th of July long sunny holiday weekend has arrived.  YAY!!!!

The 4th means celebrations all over the US of A with friends, family, food, and fireworks. 

Amidst all the festivities though, I can at times lose sight of what we are actually celebrating - which is freedom from oppression and tyranny achieved in the United States in 1776 with the signing of the Declaration of Independence. (Note: Go see it in the National Archives if you haven't - Coolest historical thing in DC in my opinion).


I wasn't born in the US and my family is not originally from the US, but I am grateful to be here now, to be accepted, and to live my life the way I please without fear of retaliation or censorship.  I think it's a particularly poignant 4th of July celebration this year as people around the world strive to be free from oppressive governmental regimes.  I am inspired and humbled by the brave struggles of the men and women in Tunisia, Egypt, Yemen, Libya, and Syria as they have fought this year, and continue to fight, to have the unalienable rights we have enjoyed for 236 years - Life, Liberty, and the Pursuit of Happiness.

And to celebrate Life, Liberty, and the Pursuit of Happiness, below are three really great videos that I think depict each one these unalienable rights.

LIFE

The Hardest Working Man in Show Business, Mr. James Brown (RIP) shows us his interpretation of "Living in America".  This 1985 gem is flashy, dancey, and inter splices scenes from Rocky movies - an American pop culture cornerstone.  This video is awesome - lots of sequence and classic shots of 1985 US work force.  Enjoy. Woot!

LIBERTY

I know what some of you are thinking: "Really Z?  Kid Rock?  What's next Nickelback?"  Alright - admittedly sort of outside my general genre, but this is a good song and the lyrics depicts Liberty - the idea of being born free "like a river raging . . . and Wild like an untamed stallion".  I like the expansive beachy and open road shots... You keep on Kid Rock - there ain't no chains on you sir!!! Now go drink a handle of Jack for breakfast.   

THE PURSUIT OF HAPPINESS

The Pursuit of Happinss means many things to different people, but without getting philosophical... A good party makes most people happy - and the Beastie Boys do it well.  America's ancestors fought hard for our right to party, and I believe we all should make them proud this weekend :)  

Partying and food go hand in hand, and as such it just wouldn't be a true 4th of July celebration without copious amounts of desserts (we Americans like excess - it's OK we can cop to it).

Here's a no-brainer, 4th of July desserts generally incorporate the ol' Red, White, and Blue elements - and that's easy.

Red: Strawberries, blueberries, red hots, fruit roll ups (red stripes), red sprinkles, red food coloring 

 White: White frosting, white chocolate chips (white stars)

Blue: Blueberries, blackberries, blue food coloring, blue m&ms

And there you have it - Flag waving desserts! 

Although I would love to bake from scratch this weekend, I am alas a little pinched for time.  So, I am going "Sandra Lee Semi-Homemade" Style with Flag Cupcakes made from the items you see below.  And because I am party hopping on the 4th, cupcakes are perfect for me to bring along to share at each celebration (hopefully they don't melt along the way!)

If you do have a little more time this weekend, I recommend trying out the most famous of Flag Cakes - Ina Garten's tried and true recipe - Over 600 home cooks can't be wrong - this recipe is fab and not hard!  Check out Ina making her patriotic cake below, and for the recipe - click here.

 I say unto all of you this weekend - Rejoice in your freedoms, Be safe, Enjoy your loved ones, Eat well, and finally...

As Katy says - Be a firework, and don't forget to let your colors burst :)

Happy 4th!!! 

Hugs and Kisses



Let's Be Kids Again! - Childhood TV, Songs, and Food...

I don't change my Facebook profile picture often, but in support of childhood violence awareness, I followed FB post instructions, & changed my picture to my fav childhood cartoon character - Lark from "Beverly Hills Teens." 

Unlike "Dora the Explorer" or "Sesame Street, this 1987 show about rich BH kids named Lark, Bianca, and Blaze did not involve teaching kids anything educational.  No sirree, Beverly Hills Teens was equivalent to high fructose corn syrup cereal - no nutritional value, just sweet and good.  I embarrassingly loved it, and I know ladies out there of Generation Z loved it too - admit it - it's ok.  And little did we know at the time, this little animated fruit-tart of a show was a pre-cursor to a larger cultural phenomenon - watching the rich and spoiled parade about town - enter "Beverly Hills 90210" & now "The Real Housewives of Beverly Hills."

In case you need me to jog your memory of Lark et. al. - see below. It's so bad, its good.


Moving from TV to music, I think we can all agree that the songs from youth stay with us always.  When you hear a favorite tune from 6th grade, the memories rush back so vividly, you can even SMELL the era -for me, Sunflowers perfume, Teen Spirit deodorant, and Hot Dog on a Stick corn dogs. 

As a kid, it was all about Paula Abdul (was a fan club member), Debbie Gibson (read her book even), Tiffany (specifically "I Think We're Alone Now"), the Bangles (my first record), NKOTB (had the poster from the Scholastic book order), Boyz II Men (First introduction to R&B), Vanilla Ice (early influence of rap), and I could go on...

I polled various guys and gals and the winners for best pre-teen songs for Z's generation are:

For the ladies, Paula Abdul's "OPPOSITES ATTRACT" (how could you not love the cat?).

For the fellas, Boyz II Men "END OF THE ROAD" (the best proverbial "slow song" of the jr. high dances).

See Ms. Paula and the cat below - Go Paula!



I even emulated the Paula style as well by wearing my dad's ties to school!  I was cool.

Now let's slow it down with soulful R&B.  Do you know that Boyz II Men sold more than 60 Million albums??? This is an INSANE amount for 2010 standards. WOW! 



And now the food - Kid food tastes good. 

At weddings and parties, I often see adults in evening wear pushing their stuffed chicken breast aside and sneaking food from the 'kids table' because fries, chicken nuggets, pizza, spaghetti, mac and cheese, hamburgers, and apple juice are yummy. 

After polling various folks, the favorite kid foods seem to be pasta varieties which is nice to hear since carbs have become Satan in the adult world (so sad).  Many people said that their favorite food as a kid was Mac and Cheese.  I love all things cheese so of course I approve, but truth be told, I never actually ate Mac and Cheese as a kid, but I love it now. In fact, I featured Mac and Cheese in the October 7 Rockin' Foodie posting (check it out if you are interested!). Spaghetti with meat sauce or meat balls was a close second amongst those I consulted  and was my favorite dish as well from my favorite childhood family restaurant - The Ol' Spaghetti Factory - such good Hamzeh family memories :).

As such, my two picks for the best childhood and adult spaghetti dishes (in fact I ate one of these dishes today) are good ol' Spaghetti and Meatballs and Yogurt Spaghetti (an Arabic style yogurt spaghetti sauce).

Let's recreate some childhood moments with these two tasty kid-friendly dishes.

SPAGHETTI AND MEATBALLS (serves 4)

I love making meatballs because they are fun and easy to prepare, great to make with kids, and versatile for spaghetti or an appetizer with dipping sauce.

Here is what you need:

1 2 lb. package dry spaghetti

1 jar spaghetti sauce

For the Meatballs:

1 pound lean ground beef

½ cup dry bread crumbs (Italian seasoned variety works well)

¼ cup milk

½ teaspoon Worcestershire sauce

¼ teaspoon pepper

1 small onion chopped

1 large egg

Here is what you do:

Heat the oven to 400 degrees, mix all the ingredients, and then shape into balls. Place on an ungreased pan 1 ½ inches apart and bake uncovered for 20 to 25 min or until no longer pink in the center. Makes about 20 meat balls.

Cook the pasta per package directions.

For the sauce, you can of course make this from scratch or you can just go with the very famous Paul Newman sauces (there are many excellent choices) which is my preference.  However, to make from scratch, click here 

Once the meatballs are done, simmer them for a few minutes with the sauce and then simply serve over spaghetti. Add fresh Basel and Parmesan cheese on top if you like.

And now for the debut Arabic dish!  My mom used to make us spaghetti cooked in yogurt when we were kids and still makes it as a treat up until now. Although it may sound a little weird, it is SOOOOOOOOOOO good and super easy and cheap to make.

YOGURT SPAGHETTI (serves 4)

Here is what you need

1 2 lb. package of dry spaghetti
3 cups low-fat plain yogurt (not Greek-style)
4 cloves garlic minced very fine (if you have one, use a mortar and pestle and pour a little salt over the garlic and mash them up very finely)
salt and pepper
pine nuts
ground beef (optional)

Here is what you do:

Combine the yogurt and garlic. Cook the pasta until well done (not al dente) - about 10 minutes. After draining the pasta, don't rinse it because the natural starches on the noodles will help the noodles absorb the yogurt.  Pour the yogurt and garlic mixture of the warm pasta noodles.  The sauce should have a wet consistency.  Add salt and pepper to taste.   Fry pine nuts in a oil and pour on top with the oil.  Add cooked ground beef on top if you like.  This dish is the quintessential taste of my childhood.


Hope you enjoyed this little trip down memory lane. I am now going to grab some fruit snacks and goldfish crackers before I head to bed.

Hugs and Kisses.

Rockin' out in Red Velvet....

The Ranting Foodie says: “What is the big deal about designer cupcakes? They are over-priced, over-sized, and the line at Sprinkles feels like the DMV. I will swing by Ralph's for a dozen funfettis for 5 bucks. Thanks.”

The ‘Semi-Homemade Sandra Lee’ Foodie says: “I love designer cupcakes! They are sweet and pretty and look wonderful with my pink roses tablescape.  Who needs to toil away in the kitchen when you can order a dozen ready-made from Sprinkles, and then add your personal homemade touch by placing a Sweethearts candy right on top!”

The Rockin’ Foodie says: “Cupcakes are great. Everyone loves them and they are versatile for occasions large and small - picnics, weddings, birthdays.... Sprinkles cupcakes are, of course, good – but cupcakes are fun and easy to make at home.  Let's do it!"

What kind of cupcakes are we making Rockin' Foodie? 

Answer: Sweet, but edgy cupcakes - Hence ... RED VELVET.

Of course, Red Velvet contains the normal cake ingredients - sugar, eggs, flour, vanilla extract, etc.  However, it also contains surprise acidic, sour, & bitter elements of vinegar, buttermilk, & unsweetened cocoa powder - all mixed with a healthy dose of red food coloring. 

The result - a bright red cake that is 1/2 sweet & 1/2 RAAR!!!.

And speaking of 1/2 sweet and 1/2 RAAR - enter Zooey Deschanel (of the indie folk rock duo "She and Him") and Empress of Rock, Ella G'Sell.

Zooey Deschanel – I love her frilly dresses, long flowing hair, and lilting voice (think - the movie, "Elf"), but she is known to be deadpan in her delivery (think - the movie, "500 Days of Summer").  Zooey isn’t as frilly as Taylor Swift, but she isn’t a tough-as-nails rocker chick either – she is a red velvet cupcake – a bit unsweetened at times, but topped with frosting.

Check out Zooey and the very talented, M. Ward (the other half of "She and Him") performing "Thieves" from She and Him's second album "Volume Two" (released March 23, 2010 by Merge Records).

 And below is the official video for "In the Sun" (also off "Volume Two").  I love the dancing because it's fun and nothing fancy... just a little hula-hooping... Zooey shows her sarcastic, but girly side... Enjoy.


                                                                                                                                                               

Ms. Deschanel (or perhaps Mrs. Gibbard) is actually a vegan, but she loves desserts. Zooey certainly gave the culinary all-stars of "Top Chef Masters" a real challenge when she asked for vegan desserts (no eggs, no dairy, no gluten...).

At the LA Times Celebration of Food and Wine this past Summer, Zooey told the audience that she loved desserts from Babycakes NYC - a vegan bakery, originally located in NYC, but now now has locations in downtown LA and Hollywood.  So to get a vegan red velvet cupcake, visit the Babycakes Bakery. Or if you want to rock some red velvet vegan cupcakes at home click here.

And now on to the Empress of Rock, Ella G'Sell , a singer-songwriter from Los Angeles who's musical style runs the gamut from rock, soul, dance, pop, & folk.  Ella's style is feminine & coquettish, but also energetic and edgy - she is the ultimate in red velvet flavor.  With her thigh-high black leather boots, one shoulder dress, & sparkly jewelery, she rocks out, but at the same time maintains a sweet and sunny disposition both on & off stage. One day Ella is singing at garden parties for humanitarian functions in pink ruffles, & the next day is donned up as the Empress of Rock performing at a Hollywood venue showcasing her deep & soulful style.  

Check out Ella below performing "Dance with Me" off her upcoming EP (slated for 2011 which will feature a mix of styles - think Cher, Madonna, and Garbage all rolled into one).  Her last LP "Just That Beautiful" was released in 2008.  I love this song because it is socially conscience and brings the audience to their feet.





And below - Ella displays her vocal range in performing "Blue Colored Rainfall".  Like the surprise elements in our red velvet cupcakes, you would never guess from her cheery speaking voice that this gal can produce this powerful sound. Enjoy!

Ella's fans also know that she LOVES cupcakes, and her bakery of choice is Maile's Fine Pastries located in Eagle Rock which features made-to-order gourmet cakes, pastries, and even vegan cupcakes.   And in true rocker fashion, Ella's fav cupcake flavor- Baileys Irish Cream, sweet with a shot of liquor!

And now on to our cupcakes!

Rockin' Red Velvet Cupcakes with Cream Cheese Frosting (Makes about 18 cupcakes)

Here is what you need:

• 2 1/2 cups all-purpose flour (cake flour will yield a more fluffy texture, but regular flour works too!)

• 1 1/2 cups sugar

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 - 2 tablespoons cocoa powder (use 2 if you desire a less sweet and more cocoa flavor) 

• 1 cup vegetable or canola oil

• 1 cup buttermilk, room temperature

• 2 large eggs, room temperature

• 1 - 2 tablespoons red food coloring (I used 1 heaping tablespoon and, as you can see seen to the left, the batter looked as red as ketchup!.)

• 1 teaspoon white distilled vinegar

• 2 teaspoons vanilla extract

For the Cream Cheese Frosting: (This makes a sizeable amount of frosting - I plan to use my leftovers for banana pumpkin bread)

• 8 oz package cream cheese, softened
• 1 stick butter, softened (let it out sit out for an hour or so or pop it into the microwave for 10 seconds)
• 1/2 teaspoon vanilla extract
• 2 cups confectioners' sugar (powdered sugar)
• Garnish ideas: fresh raspberries, strawberries, or sprinkles

Here is what you do:

Preheat the oven to 350 degrees F. Line muffin pans with cupcake liners.

In a medium mixing bowl, stir together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the dry ingredients to the wet and mix until smooth and combined.  Be careful not to over mix the ingredients because this may yield a denser cake than desired... I know this from prior experience.

Fill each cupcake liner about 2/3 full. Bake in the oven for about 20 to 22 minutes, turning the pan once, half way through. Poke the cupcakes with a toothpick and if it comes out clean, they are done!. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting (which is soooooo yummy):

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the powered sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

And now frost and decorate to your hearts content!  And because of their super red color, these are great devilish Halloween cupcakes.

Wishing you all a sweet, but RAAR day!

Hugs and Kisses.

Autumn in LA... Nat "King" Cole, The Kinks, Sergio Mendes & more!

I almost died of heat stroke last Monday. No joke – Walking 5 minutes outdoors during lunch precipitated a bunch of “are you okays” from my co-workers upon retuning to the office.

Fast forward a week from the hottest day in LA history... It’s rainy, low 60s, overcast, girls are wearing boots... Autumn in LA has arrived.

To commemorate the coming of ye ol' harvest, let's cook, listen to great tunes, and then go watch "It's a Great Pumpkin Charlie Brown." Who's with me?!?!

Autumn means wonderful things are in season – Apples, pears, pumpkins, sweet potatoes, squash... Autumn also brings wonderfully inspired songs - a bit slow and pensive, yet hopeful and comforting.

Unlike Summer which makes a lot of us want to be outdoors , Autumn makes a lot of us want to spend a cozy day at home filling the house up with fragrant smells of cinnamon, nutmeg, and hot apple cider while listening to comforting and warm tunes.

As such, I bring you my ultimate comfort food Autumn dish - Butternut Squash Mac & Cheese paired with my picks for the best of Autumn listening. I made this on a perfect Autumn day while listening to my Autumn playlist. It was soothing to stir up butternut squash and creamy cheese, listen to the rain beat on the windows, and hear Nat "King" Cole's voice fill my kitchen. 

On to the Music.  I scoured the net and my iTunes to come up with my ultimate 2 hour Autumn playlist, but paired it down to six for you my friends (but if you are interested in more, let me know).

Here it is!

Autumn Leaves - A 1940s classic. For me, Autumn is a reflective season that conjures up memories of past loves and romantic Fall outings - hay rides, apple picking, baking pies, pumpkin patch visits. I wonder who Nat King Cole was thinking of...

California Dreamin' - Quintessential CA Autumn song (and my former Fall ringback!). I already love LA, and this song gives me another reason to keep that love alive, despite the traffic on the 405 because of all of the idiots who can't drive in the rain (oh wait, I may be one of them). Thank you Mamas and the Papas for this gem (no matter what you did/do in your personal lives).

Autumn Almanac - I freaking love The Kinks! What a happy song! Let's gather on a Friday and have buttered currant buns and then roast beef on Sunday... La la la la la la la la. Yay British rock!

Autumn - I will admit that I have never been a huge Paolo Nutini fan, but this song is converting me... The simplicity of Paolo's big voice solely accompanied by piano is lovely.  I am getting there with you Paolo...

Cinnamon and Clove - This playlist needs a little spice!  Enter Sergio Mendes & Brasil '66.  "A cup of sweetness, a pinch of sadness, a touch of Cinnamon and Clove" is the makings of many a Fall recipe.  A sassy, saucy, spicy, yet certainly Autumnesque tune - makes me want to make apple pie... This song should be on "Dancing with the Stars" if it hasn't yet.

Leave the Light On - My favorite comforting song by a female recording artist.  I want my dad to tuck me in to bed right now.  This song inspired this posting and this recipe because Mac & Cheese is warm and soothing and Priscilla Ahn's voice is just the same.

On to the Butternut Squash Mac and Cheese.  If you aren’t familiar with butternut squash, it’s a an orange phallic looking vegetable.  The first time I bought one, I had no idea how to peel and cut it. I ended up hacking off the skin with big knife – it wasn't exactly elegant, but it did the job. Here is a good instructional how-to video on peeling and cutting up butternut squash.




Butternut Squash Mac & Cheese (serves 6-8 so half or quarter this recipe for 2-3).

Here is what you need

- 1 small butternut squash (about 1 pound) , peeled, seeded, and cut into 1-inch cubes (about 3 cups). If you don’t feel like going through the hassle of cutting and peeling a butternut squash yourself, you can buy it already peeled, cut, and cubed at the grocery store. You can also use frozen butternut squash – they come in 12 oz sq. packages.
- 1 cup low-sodium canned chicken stock
- 1 1/2 cups nonfat milk
- Pinch of freshly grated nutmeg
- pinch of cayenne pepper
- 1 teaspoon dry or ground mustard
- 3/4 teaspoon coarse salt
- Freshly ground black pepper
- 1 14 oz to 16 oz elbow macaroni – I like wheat macaroni because its nuttier and healthier.
- About 1 cup grated extra-sharp cheddar cheese
- cup grated Monterrey Jack cheese
- 4 tablespoons grated Parmesan cheese (for the topping)
- 1/2 cup part-skim ricotta cheese
- Any other cheese you feel like adding – I threw in some Gouda (why not!)
- 2 tablespoons breadcrumbs (I like wheat Panko breadcrumbs)
- 1 tablespoon olive oil (note no butter is used in this recipe so its less bad for you than traditional mac and cheese)
- Cooking spray

Here is what you do:

Preheat oven to 375 degrees. Lightly coat a 9-inch square or round baking dish with cooking spray. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in all cheeses (except for the Parmesan which is for the topping), nutmeg, cayenne, ground mustard, and salt, and season with black pepper. Stir to combine.

Meanwhile, bring a large pot of salted water to a boil. Add the macaroni; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to your baking dish.  Then pour the cheesey squah mixture on top and stir it into to fully coat the macaroni.

In a small bowl, combine breadcrumbs, Parmesan cheese, and olive oil; sprinkle evenly over noodle mixture.

Bake about 20 minutes or until cheese begins to bubble on the sides, and then broil for about 3 minutes to crisp up the topping.

And for dessert - 20 Ingredient Apple Pie.  I heard this on Splendid Table on NPR and thought it sounded awesome... I may give it a test run on Thanksgiving.

Hope you all enjoy this special season friends.  Hugs and Kisses.

Manic Monday? Not This Monday...

This Monday, September 6, is Labor Day, which means.... NO morning commute, NO blackberries, NO conference calls, and NO emails!  HOORAY!

Marked as our country’s national tribute to its hard-working folks since 1882, Labor Day is a day of rest, relaxation, and good times. And we deserve it – Hell, I think we deserve Labor Month! But, alas, this isn’t France, so we have to make the most out of the ONE recognized day for our hard-earned wrist tendinitis.

Unless you are Paris Hilton or a Kardashian, whether we like it or not... we work.  Many artists have captured the feeling and necessity of the 9 - 5 through song: Sam Cooke's "Chain Gang", John Lennon's "Working Class Hero", Loverboy's "Workin for the Weekend", and Dolly Parton's "Working 9 to 5", just to name a few.  But, Huey Lewis' WORKIN' FOR A LIVIN' is one of my picks for this week. 

Off the 1982 album, "Picture This", the spirit of his ditty, I think, resonates with us working folk no matter your occupation.  Although a simpler time in 1982 when rent was only $200 a month, Huey is right - we all need money to pay off car loans, rents, mortgages, and fun vacations, thus we work for a living.  Check out the Huey Lewis and the News 1982 live performance below... I love Huey's moves, rad harmonica playing, and 80s Brooke Shields' style eyebrows. 



And now for a similar, but ladys' perspective, of what it feels like wake up Monday morning to begin the daily grind - The Bangles, 1986 hit single, MANIC MONDAY.  In perhaps 1987 or 1988, my oldest brother gave me his Bangles record along with his old record player (he upgraded to a cassette player), and I was soooooooooooo excited.  I played that Bangles record on my own record player in my pink bedroom every day.  I felt so grown-up.  Watching the below original Bangles video brought back those memories.   Whatever your life was like in 1986, this video may bring back some memories for you too....


But this Monday will certainly not be a Manic Monday, and many us will not be Workin' for a Livin'.  Rather, Americans all around the country will be celebrating with food, family, friends, and facebook (oh the albums and tagging from the weekend festivities will be plentiful). There will be BBQs, picnics, and plenty of sleeping-in followed by late morning brunches. Popular and yummy LA brunch spots like Taste on Melrose, Toast, Kings Road Café, Jack and Jills, and The Overland Café will be teeming with hungry Los Angelinos waiting for their Bloody Mary and eggs.

But since this is not a Manic Monday and we have a little time, consider leaving those crowded brunch spots behind this week and cook an equally festive and yummy brunch at home for you and your loved ones. 

So here we go – Labor Day Brunch for a relaxing Monday - and the menu is Smoked Salmon Scrambled Eggs,  Roasted Red Potatoes, plus fruit, cheese, bread finished with Mimosas and Bloody Marys.

Smoked Salmon Scrambled Eggs:

Here is what you need:

-4 oz Sliced Smoked Salmon (aka lox – Scottish, Norwegian, Nova Scotian, or Alaskan smoked salmon will all work. A 4 oz. package of Scottish Smoked Salmon won’t cost more than $7 even at Bristol Farms).

- 10 Eggs (rule of thumb is 2 or 3 eggs per person)

-1/3 cup heavy whipping cream

-12 to 15 blades of fresh chives (finely chopped – easy way – snip them with kitchen scissors)

-Salt (I like Kosher salt) and freshly ground black pepper

- Extra virgin olive oil or butter

Here is what you do:

Chop the salmon into small pieces (and save some for garnish). Combine eggs, cream, and half the chopped chives and whisk all together. Heat olive oil or butter over medium heat for about 30 – 45 seconds. Add the egg mixture. Scramble eggs with wooden spoon. Lightly salt and add pepper (be careful not to add too much salt because salmon is already pretty salty). When eggs have come together but remain wet, stir in the chopped salmon.  Serve from warm pan or plate the eggs directly.  Either way, sprinkle the remaining chives and salmon on top to garnish.

Roasted Red Potatoes

Here is what you need:

- 2 pounds small red new potatoes

- 1 tablespoon extra-virgin olive oil

- 2 tablespoons melted butter

-1.5 teaspoons sweet paprika

-1/4 cup parsley leaves, chopped

-Salt and pepper

Here is what you do:

Preheat oven to 450 degrees F. Sort potatoes. Potatoes that are 2 inches or less in diameter can be left whole. Halve remaining potatoes. I par-boil the potatoes for about 4 minutes because they can take a long time to cook in the oven, but this is optional.  After par-boiling, drain the potatoes and then spread them evenly on a baking pan. Lightly coat the potatoes with a drizzle of extra virgin olive oil. Place the pan in the oven for about 20 minutes, until the potatoes begin to brown up. Melt butter and add the paprika. When the potatoes are ready to come out of the oven, transfer them to a bowl and season them with salt and pepper. Then pour the butter/paprika mixture over the potatoes to coat evenly. Sprinkle in parsley and toss the whole thing up. Add salt and pepper to your taste, and then serve along side the salmon eggs.

To finish off this Labor Day home brunch, add the following at your leisure: fruit, cheese, and carbs (baguette, Danishes, scones...)

And since there is no work today, let’s add Mimosas or Bloody Marys.

Mimosas are easy: Combine about equal parts Champagne and OJ. 

Bloody Marys: Of course you can use Bloody Mary mix, but this is fun to make and very festive to commemorate our No-Work Monday.

Here is what you need

-1 Bottle (2 quarts) of Tomato Juice or V8

- 8 shots of Vodka (adjust to how much you want to ring in the day off)

- 4 or 5 tablespoons horseradish (depends on how much you like)

- 3 teaspoons of Worcestershire sauce (about 10 dashes)

- 1 tablespoon Hot sauce (adjust per your taste)

- 1 tablespoon celery seeds or celery salt

- Juice of 1 lemon

- 1 Teaspoon course black pepper

- Garnishes: celery, stuffed olives, lemon or lime wedges.

Here is what you do - it's simple!

In a large pitcher, combine all the ingredients and stir them up. Put a few cubes of ice in glasses and pour. Garnish with the celery, olives, and lemon or lime wedges.

No matter what you all do on Labor Day (whether cooking Brunch, BBQing, or laying around catching up on NetFlix), I hope you all rest and soak it up before the J-O-B begins again.