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Yeah, I’m Crafty

19 Sep

“Oh my gosh, I’m so not crafty!”  Sitting at the kitchen table, glue gun webs of melted plastic draped from my fingers, I exclaimed my pretty obvious observation.  My good friend, Caroline, and I took the night to make crafts out of bags of saved wine corks, something we have both wanted to do for a while.  It seemed like a productive and rewarding way to use the evidence of years of wine drinking – I mean “tasting” (no, I really mean drinking).

Caroline was fashioning cork trivets out of antique picture frames, and I, to much avail was trying to make a wine cork wreath, uber fitting for the upcoming entertaining holidays.  The glue guns were smoking, the four-letter words were flying, and the martinis were flowing.  Needless to say, we weren’t near the perfectly imperfect Martha Stewart excellence.  However, in the end, I think Ms. Martha would have been proud.

There’s something so unique about a girl’s night; they can be simple or extravagant, gossipy or humble, over-emotional or relatively quiet.  Whatever the circumstance, day of the week, or excuse it takes for girls to get together, something memorable usually occurs.  While I know I’m not speaking to a large, albeit less numbered, half of our population, I think it’s important for every man out there to know that girls nights are 1) needed so we don’t yell at you about not wringing out the sponge, 2) not about pillow fights in negligée (sorry to burst some lingering pubescent floating bubbles of desire), and 3) a great excuse for you to watch that Pawn Stars episode with that man trying to sell the Days-of-Yore-this-is-worth-at-least-10,000-dollars-ok-maybe-$75.50 musket.

(Side note: as I literally finished writing that, Rob came upstairs and said, “Hey babe, I’m watching this really cool show about guns!”  No joke.)

After three hours of chatting, glue-gun burns, ignoring Sig (he learned to give up early), and, “Are you sure this looks ok?” reassurances, we had finished our little projects with sore hands and a sense of accomplishment.  By golly, we actually were crafty.  Caroline had created her trivets, and I had made my wreath.  Aside from feeling like we had actually done something worthwhile with our Saturday night, the process of cutting each cork perfectly to fit its puzzle-piece spot left us sighingly remembering each bottle of wine we loved, and just liked, and enjoyed with friends and family over laughs and good food.  Needless to say, the projects resulted in more than just our finished products.

To celebrate (and to secretly make Martha proud), dinner was in order, and a good one at that.  Our CSA basket is still giving us beautiful, bounteous baskets full of harvest summer fruit and veg, including lots of sweet corn.   I stuffed Poblano peppers with a colorful corn sauté, and eating this rustic Pacific Northwest meal gave us a different sense of accomplishment – like we had done something good for our community (and our stomachs).

The next morning, the leftovers were calling my name.  With a mixture of sautéed corn, cabbage, bacon, cranberries, and Manchego cheese, a breakfast burrito with a fried egg built itself in my mind putting my hands and sauté pan to work.  The foggy-morning dance of frying an egg until it is just cooked through has become second nature to me.  Using the benchwarmer microwave to cheatingly heat up my tortilla, I layered a little hot sauce, my harvest summer sauté, and the fried egg; breakfast was served.  And on the becoming increasingly rare occasion, breakfast was slow and savored.

With fall just around the corner, I can’t think of a humble breakfast that says goodbye to summer, and hello to autumn, better than this one.  Maybe it’s just because the memory of discovering my inner craftiness pairs as well as a mimosa would, or maybe it’s because it really is that good.  You be the judge.

Happy almost fall!

Harvest Summer Breakfast Burrito
(this recipe will give you enough filling for about 4 burritos, or extra to stuff roasted Poblano peppers!)

  • 1 ear sweet corn, kernels cut off cob (raw)
  • ½ head green cabbage, sliced thinly
  • 3 strips bacon, diced
  • 1 small red onion, diced
  • 1 jalapeño, seeded and diced 
  • 1 large carrot, shaved in strips with a vegetable peeler
  • ¼ c dried cranberries
  • ½ c + ¼ c beer (light ale)
  • juice from 1 lime
  • ½ c Manchego cheese, grated
  • 4 flour tortillas
  • 4 eggs
  • a dash of olive oil
  • basil for garnish
  • s&p
  • hot sauce optional

Brown the bacon in a large sauté pan over med-high heat until crispy.  Remove bacon and set aside on a paper towel to drain off the excess grease. 

Pour out all but 1 tbsp of bacon fat, and add the diced onion.  Season with s&p and sauté until softened and translucent.  Add the jalapeño and deglaze with the ½ c of beer.  Let simmer until the beer is almost completely reduced, and add the cabbage and corn.  Season with a pinch of s&p again.  Add the extra ¼ c beer and cook down, until no extra liquid is in the pan and the cabbage has wilted. 

Turn off the heat and mix in the carrot shreds, cranberries, and crispy bacon.  Sprinkle over lime juice, and taste for seasoning. 

At this point, heat up the tortillas, and either mix in the grated Manchego cheese, or layer it within the burrito (I like to layer it in rather than mix together – it keeps different textures alive within the burrito). 

To fry the egg, pour a dash of olive oil into a non-stick pan, and crack in the egg.  Season with s&p, and leave be to cook over high heat, and then flip when the edges start to brown.  Cook to preferred doneness (runny yolk, medium, or hard cooked), and put on top of sauté in the burrito. 

Pour over some hot sauce, if you like it spicy in the morning, garnish with basil, and fold like, well, a burrito.

Enjoy!  

Vitamin D and Civilization

20 Jul

It’s amazing what Vitamin D and civilization will do for a girl.  While there are many things I love about Coos Bay, the Southern California sun and, yes, a Starbucks on every corner, does add to an already wonderful vacation.

We started off with a night camping in Napa.  It was a beautiful campsite with a view of Clear Lake and vineyards off in the distance.  Sig showed his guard-dog nature lowly growling at the nearby treacherous wildlife (most likely a squirrel, chipmunk, or maybe a frog).  Dinner consisted of a rack of lamb, quinoa, and sautéed kale with fennel and scallions all cooked over a Coleman stove.

Overboard, yes.  Ridiculous, slightly, but – and here comes the whiney voice – I kind of had a high bar to meet hearing my Eagle Scout husband’s campfire cooking stories of bacon-wrapped game hens and baked beans cooked in a hollowed out pineapple.  To quote my mom, “Where were the hotdogs?!”

After a grueling 111-degree drive through the central valley I-5 corridor, we arrived at my parents’ house for a long, and well-needed vacation.

We partook in a fabulous birthday jaunt to Hollywood to celebrate in style, including personalized fusion drinks at the Library Bar, and antique bowling next to Zach Braff and Donald Faison (yes, I just name-dropped).  I ate lamb belly for the first time; it had the soft, buttery texture of braised pork belly with the lamb grassiness that is so unique yet specific.  It was fantastic paired with couscous, but was certainly trumped by chatting with Zach Braff (yep, did it again).  The next day we drove through Rodeo Drive, but for Rob’s fear of immediate bankruptcy, we didn’t stop, and then spent the rest of the day lazily lying around from having stayed up late partying with Zach Braff (third time’s the charm).  The weekend ended with homemade birthday rib-eye steaks, Mom’s grilled onions, and scalloped potatoes, all favorites in the Tamminen and O’Donnell household.

Movie stars, I mean, Mom, Jenn, and me at the Library Bar in Hollywood.

After such a crazy school year, right now, I am mostly enjoying long walks around the lake with Sig, casually sitting on the kitchen counters chatting with Mom, reconnecting with great friends, and comfortably wearing tank tops.  My mom and I have taken turns cooking, and I think we make a great team.  The heat has lent to lighter dishes, such as seared Ahi, tortellini salad, and one of which I’ve included below.  You can’t come to California without eating a fish taco, and I’ve tried my hand at many versions, never really getting it perfectly right.  The SoCal inspiration worked – I think I did it this time.  You be the judge.

There’s still another week left in my vacation; I’m sure there’s more relaxing times, and more delicious dishes to come.  I’m off to work on my tan with a Starbucks in hand!  Happy summer!

Halibut Tacos (serves 4-6)…. sorry, in all the cooking fun I forgot to take a picture.  But I promise it still tastes amazing!  

  • 2 lbs fresh Halibut (1/8-1/4 lb for each taco)
  • 1 head green cabbage, finely chopped
  • 3 tbsp good mayo
  • juice 2 limes
  • about 1 tsp cilantro, chopped
  • 1 large garlic clove, minced
  • ¼ tsp paprika
  • ½ tsp Agave
  • sprinkle of cinnamon
  • few tbsp olive oil
  • 2 tbsp white wine
  • few dashes of Tabasco sauce
  • s&p
  • Corn or flour tortillas (or both!)
  • Extra limes and cilantro for garnish

 To cook the halibut, heat the grill to med-high heat.  Put the halibut on aluminum foil, and prepare with a few tablespoons of olive oil (because halibut can dry out), juice of 1 lime, the white whine, a few dashes of Tabasco sauce, a few springs of cilantro (no need to chop them) and s&p. 

Fold over the sides of the aluminum to make a vented pouch for the fish.  Put on the grill – no need to flip – until just cooked (fish should flake easily, but still show shininess and moisture), about 8-10 minutes. 

Meanwhile, make the aioli sauce.  Mix the mayo, juice of 1 lime, garlic, cilantro, paprika, and s&p to taste.  Make sure the mixture combines smoothly, and remember, the longer it sits, the better it tastes.

If you wish, heat up the tortillas in the oven. 

When the fish is done, slice it into chunks that easily fit in the tortilla, about 1 inch by 4 inches.  Put a healthy shmear of the sauce on the tortilla, then place the fish on the sauce.  Top with the cabbage, and a tiny sprinkling of cinnamon (it is AMAZING what the cinnamon adds to this dish – may sound strange, but trust me, it’s fantastic).  Garnish with whole cilantro leaves, and lime wedges.

Enjoy with margaritas!!!

*******

If anyone wants a the lamb-dish recipe, just let me know… it’s a rough recipe (meaning not precise due to camping circumstances), but it, too, was very tasty.  Maybe even better than a hot dog. 🙂

 

 

 

 

 

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