Lovely Lemon Capellini

I heart lemon + butter. They were made for each other--a perfect duet in both sweet and savory foods. For the latter, I add some garlic and chopped herbs to bring the flavor right up over the top. Simple food doesn't have to be boring, and just because this meal takes literally ten minutes to put together doesn't mean it won't make your mouth sing.

I would eat this for lunch every day....but last night we had it for a light Meatless Monday supper after an extraordinarily overindulgent weekend (cheesy bean dip and beer, anyone?). Though the kids rolled their eyes at the seemingly plain meal, they somehow managed to scarf it down--we did too...and I was very disappointed to learn that there wasn't a morsel left over for lunch today. Thankfully, it isn't hard to make.

Don't forget the give away! Leave a comment here telling me how you use lemons for a chance to win a scrumptious bottle of Fresh Sugar Lemon Bath Gel!






Lemon Capellini with Butter and Garlic
Printable Recipe

Serve this lovely pasta dish for lunch or for a light meatless supper. Garlic infused butter and olive oil, as well as lemon zest and bright herbs make for an explosion of flavor in such a quick and simple dish. Here I've only added parsley, but in summer I like to add chopped basil, lemon time and/or fresh oregano.

Prep time: 7 minutes
Total time: 10 minutes
Yield: serves 4 for lunch or a light dinner

Ingredients:

1 pound of capellini or angel hair pasta
2 tablespoons butter
2 tablespoons extra virgin olive oil
2 cloves of garlic, finely minced or grated
Zest of one lemon, finely chopped
Juice from one lemon
Parmesan cheese, grated
Chopped Italian parsley for garnish
Salt and pepper, to taste

Preparation:

1. Bring a large pot of water to boil. Add 1 tablespoon of sea salt. Add capellini and cook for 3 minutes or according to package directions.

2. While pasta is cooking, place butter, olive oil and garlic in a large skillet. Turn heat to medium low and cook until butter melts and garlic begins to turn golden. Add lemon zest and juice and turn heat to low.

3. Drain pasta, reserving about 1/2 cup of cooking water. Add pasta to the skillet and toss well with the butter and garlic. Add a splash of cooking water if necessary to keep pasta from sticking.

4. Pour pasta in to serving bowl and top with freshly grated Parmesan cheese, chopped parsley, salt and pepper. Sprinkle with additional lemon zest if desired. Taste for seasoning and serve immediately.

Tip of the Day!

Clean your kitchen sink without scrubbing by filling it with hot water and adding a splash of bleach. Let it soak over night and when you wake up your sink is clean, fresh, germ free and shiny--and you hardly had to lift a finger. That's my kind of cleaning!

It's Lemon Week--And a Give Away!

Oh my goodness, January came and went in a flurry of school and work, sporting events and birthday celebrations, and most notably, the loss of a beloved grandmother. In these situations sometimes just getting through the basics is a lot to ask. Yes, the house got cleaned, the laundry washed and the kids fed....but what I was slapping on the table (with a sigh each night) wasn't particularly blog worthy, in my opinion.

But February is a new month, and though we are already seven days in, I thought that I'd jump start it a bit by declaring it LEMON WEEK! Here in California they are bursting off trees everywhere I look. In fact, the other day, I pulled to the side of the road, and made my mortified 13 year old jump out of the car to pick some lemons that had strayed to the public side of a neighbor's fence. Crouched down behind some shrubbery, he picked about half a dozen or so tiny, but spectacularly fragrant orbs, acting as if he was thieving. Perhaps he was, but I assured him his illicit activity would be rewarded with something scrumptious from the kitchen.....

I've got some fabulous lemony things lined up for the week. They're just what I need to breathe some zest into my cooking. I hope you'll come back each day to check in and see what's been cooking!

Also, I've got a give away planned too. As if cooking with luscious lemons isn't enough, one lucky person who comments on this post will also get to bathe with them. Do you know Fresh brand soaps, shampoos and cosmetics? If you don't, you should. My sister in law got me hooked--everything smells absolutely wonderful. So wonderful, in fact, that I have to hide this Sugar Lemon Bath and Shower Gel from the kids so they don't dump the entire bottle in the tub. I'm not affiliated with the brand in any way, but love it so much I want to share some with YOU.


To win a bottle of Fresh Sugar Lemon Bath and Shower Gel, simply add a comment here on this post telling me your favorite things to make with lemon. Then head over to my Facebook page, become a fan, and join in on the fun! The contest ends this Friday, February 11th and the winner will be randomly selected from those who leave a comment below. Good luck and don't forget to check back each day this week for some fun and fresh lemon recipes.

A Dedication

As I write this, my sweet Nana is on her deathbed. What was once a lovely, vibrant and always dignified woman, is now a tiny, shrunken creature, almost not visible beneath her bedsheets. She can no longer eat or drink on her own, and her fate, and the manner in which she will achieve it, seems especially cruel considering the fact that she loved to eat good food, and cooked and served it with gusto.

She shared her passion for cooking with my mom, who in turn, shared it with me. Nana was always in the kitchen whipping up the latest cuisines for her many friends and dinner groups. Nana was the one who introduced me to fresh blueberries and real maple syrup on one of my many weekends spent with her (she is Canadian after all).

I have especially fond memories of Thanksgiving and Christmas, where Mom and Nana would bustle about together in the kitchen, taking turns chopping, stirring, peeling and tasting, creating the perfect holiday feasts again and again. Each year was better than the next, it seemed. Nana was the expert at gravy, and she taught me how to make it dark and rich--never too salty or too fatty, but perfectly smooth and glossy.

When I was 16, Nana gave me my first real cookbook for Christmas, The Fanny Farmer Cookbook by Marion Cunningham. In it, under the dedication it reads: Christmas 1991. To Alison- The happy cooker. Love, Nana.


Happy cooker, indeed! Cooking is for me, as it was for her and my mom, a creative outlet....something that makes me extraordinarily happy, especially when those with whom I share my cooking are appreciative. Though I have hundreds more cookbooks in my collection now, I still turn to this classic often, and it has all the tell-tale signs of a much-loved and much-used book as it's pages are splattered with all kinds of goo. I know Nana would appreciate it, and Marion Cunningham too.

I will always remember my Nana with fondness and will never forget her kindness, gentle touch, and extraordinary patience with her four grandchildren. It is unbearably difficult to watch someone you love struggle so in her final days and hours. I can only hope that at the end of this long and arduous journey, there is a feast waiting for her--a celebration rich with other loved ones she's lost along the way and yes, plenty of food...a leg of lamb perhaps, with some of her famous gravy and maybe some mint jelly on the side. And don't forget dessert!










Marion Cunningham's Perfect Peanut Butter Cookies
Printable Recipe

My kids and husband have eaten hundreds of these over the years. They are crunchy, peanut buttery, and have the traditional cross-hatch marks too. Dipped in milk they make the perfect after school (or late night) snack, and they travel well in a lunch bag. They are crisp on the edges and chock-full of nuts, with the slightest bit of give in the middle. Make sure to look for shortening that has no trans-fats.

Prep time: 10 minutes
Total time: 20 minutes
Yield: 4 dozen cookies

Ingredients:

1 cup shortening
1 teaspoon vanilla extract
1 cup granulated sugar
1 cup brown sugar
2 large eggs, beaten
1 cup chunky peanut butter
2 cups AP flour
1/2 teaspoon salt
2 teaspoons baking soda

Preparation:

1. Preheat the oven to 350 degrees and lightly coat cookie sheets with cooking spray.

2. In the bowl of a stand mixer (or use a large bowl with a hand mixer), beat together the shortening, vanilla extract, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs and stir until combined.

3. Mix in the peanut butter and beat until completely incorporated.

4. Place flour, salt and baking soda in a small bowl and whisk together. Slowly add flour mixture to the peanut butter mixture, beating after each addition, until evenly mixed.

5. Roll dough into walnut sized balls and place 2 inches apart on the prepared cookie sheets. Using a fork, make a cross-hatch design on the top, smooshing them so they are about 1/2 inch tall.

6. Bake for 8-10 minutes, or until lightly golden brown around the edges. Remove from oven and transfer to a rack until they are completely cooled. Store in an air-tight container.

Happy Everything!

I had very big plans to share all the craziness of the last few weeks with you. I was going to tell you tales of the flu (all 3 kids down for over a week), of our birthday celebrations, of our holiday parties and of all the good food we've eaten. Tales of games we've played and fun we've had spending time together as a family.

But then it started snowing. A lot. And where we come from, that doesn't happen very often. Or ever.

So I'm very sorry to tell you that the blog will have to wait another day as we change from our perpetual summer shorts and shirtsleeves, into hats, gloves (and yes, even pants). There is sledding to be had, more snowmen to build and a garden to protect.

And I hope you all had a very happy holiday season
and wish you a fantastic 2011!

Have You Shared Your Holiday Table Yet?

Good morning and happy Monday. I had one heck of a weekend...and am still suffering its effects. We hit the ground running on Friday with our annual trip to Disneyland, which was the happiest (also the crowdedest) place on earth. Saturday was my dear friend's wedding (I baked her cake), and Sunday was my son's birthday party. Whew. I need another weekend to recover from my weekend, but December is like that isn't it? Anywho, here are the links from Friday and today for Share Our Holiday Table.

I'll be back to posting more delicious holiday recipes later this week.





December 13: Sides

Gourmet

• The Urban Baker (read the post)
• Heather Christo (read the post)
• We Like to Cook, and Eat (read the post)
• Plum Pie (read the post)

Family Friendly

• What’s Cooking (read the post)
• Dine and Dish (read the post)
• The Evolving Cook (read the post)
• Katrina Runs for Food

Vegetarian

• My Kitchen Addiction (read the post)
• Taste as You Go
• Flamingo Musings (read the post)

Gluten Free

• The Whole Gang (read the post)
• Jenn Cuisine-- A mostly gluten free cooking blog. (read the post)
• Creative Cooking Gluten Free (read the post)

December 10: Entrees

Gourmet

• What’s Gaby Cooking (read the post)
• Food Blogga (read the post)

Family Friendly

• Life in Recipes (read the post)
• Bluebonnets & Brownies (read the post)
• Foodie Tots (read the post)

Vegetarian

• The Peche (read the post)

Gluten Free

• The Sensitive Pantry (read the post)
• Nourishing Meals (read the post)

Soup's On!

I can't think of a more cozy and nourishing way to begin a holiday meal than a rich and flavorful soup made from...inexpensive onions. Gourmet? Perhaps not, though it's amazing what a long slow simmer will do to the most pedestrian of root vegetables. And the blanket of molten cheese on top makes it even more glamorous. As you know I'm participating in Share Our Holiday Table to raise money to stop childhood hunger in the US and today is the soup course!

There are two great things about a soup like this--well, there are many more I'm sure, but just I'll mention the two that come to my mind: it is wonderfully budget conscious (and who couldn't use that during these difficult times) and you can make it the day before you need it. In fact it's better that way.

I cry like a baby every time I slice onions and have tried every one of Martha's suggestions on how to prevent it (keeping my mouth shut, burning a candle nearby etc.) and none of them work. If you have a trick that does, I'd love to hear it! I actually cried so much in the making of this soup that I almost let out an involuntary sob. I've heard it's cathartic, a good cry, and I must say I felt especially good after the onions were simmering away on the stove. Remember to tuck in your fingers when you are slicing, or you'll be crying for a different reason entirely.




Though this soup is very simple to make, it does take time to cook a full pot of onions down until they become deep golden brown and sweet as can be. Don't try to rush this step, unless you are a fan of the acrid taste of burnt onions. It will take the better part of one hour.





Then stir in some flour and broth, a pinch of thyme,and a couple spoons of brandy (everything tastes better with a little booze) and simmer the soup for about 20 minutes. After that you can cool and refrigerate it until the next day. To serve it's simply topped with toasted bread (I used croutons from La Brea Bakery), blanketed with cheese and broiled.





Don't forget to see what's cooking in the kitchens of the other participating bloggers!

December 9: Soup

Gourmet

• Tartelette
• edible cville
• The Runaway Spoon
• A Girl, A Market, A Meal

Family Friendly

• Ladles and Jellyspoons
• Two Dollar Dinners
• All About Alton Brown
• Cookie Central

Vegetarian

• Good Life Eats
• Feed Our Families

Gluten Free

• Celiac Teen
• Celiacs in the House
• Gluten Free Life with Jen
• And Love it Too!

French Onion Soup
Printable Recipe

Dark and rich, this soup will surely satisfy the cravings of your most discriminating guests and make a lovely addition to your holiday supper. This soup tastes even better the second day, so make it in advance if possible.

Prep time: 15 minutes
Total time: 2 hours
Yield: serves 4-6 as a first course

Ingredients:

5 pounds of onions, about 6 large
4 tablespoons butter
2 tablespoons flour
1 1/2 quarts good quality beef broth or stock
1 teaspoon of beef bouillon or base, such as Better Than Bouillon (optional)
1 teaspoon fresh thyme leaves
2-3 tablespoons brandy
4 slices of french bread, toasted (or croutons)
8 slices of Gruyere cheese

Preparation:

1. Peel and slice onions into 1/4 inch rounds. Heat a large stockpot over medium heat and add the butter. When the butter has melted add the onions to the pot and stir to coat.

2. Cook onions for one hour, stirring occasionally, until onions are deep, golden brown. Sprinkle with flour, then gradually add stock while stirring to prevent lumps. Add bouillon if using, thyme and brandy and stir to combine. Bring to a boil, reduce heat, cover partially and simmer for 20 minutes. Remove from heat and cool completely. Refrigerate overnight.

3. To finish, reheat the soup until simmering on the stove. Adjust oven rack so that it is 6 inches from your broiler. Ladle soup into 4 oven-proof bowls that have been placed on a baking sheet. Top with slices of toasted French bread or croutons and 2 slices of cheese (on each bowl). Broil for 3-5 minutes, or until cheese is melted and golden brown. Serve immediately.