Grow Your Own Mushroom Garden

City life is great except for how much I miss being able to walk down to my garden and pick what I'm making for dinner. Thankfully Back To The Roots has put a bandaid over my wound on this issue! I was in the produce section of The Fresh Market, and on a display were a bunch of cardboard boxes with a sign above that said "For Kids!". Why must kids have all the fun?

At $19.99 I thought it over an decided that I needed the kit. After reading the packaging I discovered that once my mushrooms grow, if I post a photo on their Facebook page they will donate a kit to an Elementary School class of my choice. So not only do I win, but so do some kids!

When I got home I followed the instructions and took off the side, slit a + into the bag and removed it from the box. I have the bag soaking in water for 12 hours, then in ten days I should have a harvest of Oyster mushrooms. The kit includes a little spray bottle for misting them twice a day. It's like a grown-up edible version of a chia pet! I will update you in ten days or so with a recipe if this all works out!

Duck with Wine Caramel Berry Peppercorn Reduction

Duck is a favorite of mine. Yes, I know I've had them as pets but aside from that, it's one of my favorite things to cook. It was quite intimidating because it's not something anyone in my family cooked while I was growing up. A few years ago I decided to try it. I was successful. Honestly this was on the list of favorite things I made with my father, so that's why I decided to make it this Christmas Eve.

The first time I ever tasted duck was on a pizza at Spago courtesy of Mr. Wolfgang Puck himself. It changed my life. I didn't realize the impact at the time, but he definitely triggered something in my palate that later made me more adventurous in my culinary adventures. Who can say no to Wolfgang???

Christmas Duck
Serves two (or me for two days being alone during the holidays)

1 fresh duck breast
Good salt and pepper TT

For the reduction:
2T sugar
1T pink peppercorns
1/2 small onion diced
2T apple cider vinegar
1 glass of good red wine
3/4 cup mixed berries
Pinch of cumin (if desired)
1 1/2tsp cornstarch (made into a slurry, if desired to thicken the sauce)

This recipe requires a bit of culinary knowledge and attention to the heat on your pans but it's fairly basic beyond the terms so don't be scared to try it. I get my duck from The Fresh Market. It is consistently good quality. Ask your butcher to source it for you.

Preheat your oven to 400 degrees F.
Score the fat side of the duck breast and season both sides with salt and pepper. Place in a stainless steel pan that has a steel handle as well, so you can put the whole thing in the oven. On the stovetop, render the duck fat with the fat side down over medium low heat. This should take up to ten minutes, slow and low until the fat is crispy and golden and the pan has a nice layer of duck fat. Then flip the breast over and cook for an additional minute.

Drain the fat from the pan into a heat safe bowl and place the duck breast and pan into the oven for 8-12 minutes depending on how you like your duck cooked. Each minute is about one temp higher from medium rare to well done. Remove the pan and allow the duck to rest on a cutting board for a few minutes before slicing.

While the duck fat is rendering, start the reduction. Make a dry caramel with the sugar. See pics for details. Then add in the vinegar while stirring. Slowly add in the wine while stirring. Then add the peppercorns and onion and reduce by half to 2/3rd's. Strain out the onions and peppercorns. Add in the berries and allow to cook for a few minutes. Add in the cumin and adjust the seasoning to taste. You can thicken the sauce with a slurry if it is too thin. Allow to come back to a boil and then cool for a bit before serving.

I would always sauté some haricot verts in a bit of duck fat as the accompaniment for this recipe. It's one of my favorite indulgent meals, but I don't wait for a holiday to make it. It's too good for that!

Christmas Chocolate Chili Paletas

I quickly became obsessed with $3 Popsicles from Las Paletas when I moved to Nashville. I recently purchased a Zoku Quick Pop maker at a bargain price of 50% off. Now I can indulge myself at any time and come up with my own creative flavors!

The first and my favorite is a Chocolate Chili Paleta! It's a delightful combination of creamy chocolate with a kick of ancho and chipotle spice! In it's warm version it's a killer HOT Chocolate recipe, but my intention was a frozen treat. Even in Winter a Paleta will bring a smile to my face.

Christmas Chocolate Chili Paletas
Yields Six Zoku Paletas

3/4 cup Whole Milk
3/4 cup Heavy Cream
3-3.5oz Good Chocolate
2 T sugar or TT
1/4tsp Cinnamon
1tsp Ancho Chili Powder or TT
Pinch of Chipotle Powder or TT

In a small sauce pot whisk together the milk, cream and cinnamon, then add the chocolate (chopped if you are using a bar of chocolate).
Over medium heat, bring the mixture to a simmer or heat until the chocolate has melted. Use a whisk to combine or you will end up with a grainy texture.

Add in the sugar, ancho, and chipotle to taste. Depending on the kind of chocolate you use you will have to adjust the recipe. Whisk the ingredients to combine then allow to cool a bit. This will make for quicker freezing.

Make sure your Popsicle maker has been in the freezer for at least 24 hours prior and insert the sticks. Transfer the chocolate mixture to something with a spout for easier pouring. Fill the Popsicle molds to the fill line and watch them freeze! Repeat with the second batch and enjoy!

I can't wait to use my quick pop maker with all of the fun tools to create more creative Popsicles! This product is a definite win!

My Christmas Wish

This year I want to make my Daddy proud. Last year it was Paris...

Meet me where the music plays.

Ruger and Banjo

There is no love like puppy love. About a week ago I received a phone call about a friend who has been fostering some puppies. She had rescued them from a home where the owner of the parents could no longer afford to feed and nurture them. Nine Australian Shepherd babies. That's a lot of work. My friend runs a non-profit healing animal therapy program for children. My sister actually worked at a place that did the same thing. Horses have an amazing power to connect with people, especially children. It's a great program and I love that I have a friend who runs a program here in Tennessee.

Out at her family farm, there are chickens, horses, dogs, and now nine puppies that needed loving homes. I was invited down to visit. The property is stunning. Set thirty minutes South of Nashville's downtown area where I live, at the end of a cul-de-sac in a seemingly typical suburban neighborhood, the ranch seems to go on and on with pastures and a large barn.

I arrived and went into the area where the puppies were playing. I was overwhelmed by their cuteness! So many playful personalities. At the time only one had been adopted so I had eight to choose from. I had said to my friend, "I have no idea how to pick one." Almost immediately a little girl puppy came a sat on my lap. She didn't move. She cuddled up and stayed sitting on my lap. She was precious and I knew, that she had chosen me.

I had picked a name the night before. I wanted a cool dog name with personal meaning, and something unique. Ruger was intended to be a male dogs name. My little girl was coined Ruger anyway. Ruger Rosenjack is six weeks old and she's very independent. She's a bit like me.

As I was playing with some of the other puppies the little runt, a black and white male came and laid on his back between my legs. He started playfully chewing on my finger and cuddled up to me. My friend had said, "Maybe you would like him instead." I responded with, "No, I like Ruger, but I want this lil guy to have a good home too." I went home madly in love with my little girl. I had planned to let her stay at the barn until she had her shots, so she stayed behind.

Somehow I ended up with both. Ruger and Banjo. I'm in love.

Baking With Myles, Age 4

I love baking with kids. Their imaginations are so far beyond that of any adult I have encountered. In my classes, the younger students seem to excel. Reason being, they don't spend hours on Pinterest trying to emulate what other people are doing.

Myles wanted to make Ninja Turtle Cupcakes as soon as he found out I was in town. Knowing it was his uncle Armando's 30th birthday, I figured he could be my sous chef for that project. Cake pops are not something I've gotten into making but I understand the appeal. As far as child friendly projects go, this is one of the best. Brownies are a fun alternative that everyone loves! My mother used to make brownies for all of my elementary school bake sales that had a mint icing drizzled on the top. If I can still remember how they tasted 25 years since she last made them for me, then I know it's a good recipe.

I decided on mini cupcake pans and papers being the easiest thing to bake in. My whole plan was to have Myles, who is four, involved as much as possible. He's pretty bossy in the kitchen, and the only one who gets away with it around me. So in my step by step plan, he was in mind.

Ninja Turtle Brownie Pops with Mint Chocolate Shells
Makes 36

1 box brownie mix (9x13 size)
2 eggs
1/3 cup water
1/3 oil

36 Popsicle sticks
Green cake sparkles
1 bag light green candy melts
1/2 bag green candy melts
1/4 tsp mint extract
72 candy eye balls (available at Michael's or Walmart)
Colored frosting tubes (for masks, red, orange, blue, purple)
Petal pastry tip or straight tip

For the brownies:
Preheat the oven to 325 degrees F. Line 36 mini cupcake tins with papers. Cut open the bag of brownie mix and let your helper pour it into the bowl. Break the eggs into a separate bowl (Myles was great at this and I gave him a whisk to mix the eggs).

Have your helper add the eggs, oil, and water to the batter. Let them mix it with a spatula or wooden spoon until combined. Using a portion scoop while Myles mixed, I portioned the batter for the oven. Bake until the tops are no longer shiny. You should know by now I don't use timers and my watch is strictly jewelry.

When the brownies are baked allow them to cool. You can transfer them to the fridge or freezer for a few minutes for impatient helpers.

Unwrap the brownies and insert the Popsicle sticks 1/2-3/4 of the way thru the side. Myles was good with guidance.
Melt over a double boiler or in the microwave, the candy melts. Stirring occasionally until smooth. Then add the mint extract.

Coat the pops in the mint chocolate and set onto a parchment paper lined sheet pan. Myles was able to to do this. Then let your helper sprinkle them with cake glitter. Place in the fridge for five minutes or until the shell has set.

Pipe the masks. Starting at the back, pipe the make frosting 3/4 of the way to the top in a straight line, all around the pops. Then add the candy eyes, and smile if desired.

Place them into a decorated stand and enjoy! Easy and fun! Ninja Turtle Mint Chocolate Brownie Pops bring smiles!

Ritz & The House That Built Me

I know they say you can't go home again. I just had to go back one last time....
I've never been a fan of going back to visit old homes. My parents always loved to. In Atlanta you can knock on a door at any of their old friends homes and they will invite you in and offer you a drink. I know because long after we had moved away, my dad would drag me to go visit old friends. No phone call in advance. It's not something people do in California. Why? I have no idea.

Yesterday marked the 8th month since my daddy went home to dance with angels. I spent the day with a sweet childhood friend and her newborn little girl. We both grew up in a neighborhood called Nellie Gail. My mom has been urging me to see what our first Nellie Gail home has become since being torn down to the studs. I didn't really have an interest but I decided to go to my father's watch repair man today and it was nearby our old homes. I passed by the back yard of our second home in the neighborhood and saw my horse. Ritz was a gift from my father for my 13th birthday. The family that bought our home eventually bought Ritz too.

I have often thought about being able to go back and take a few pictures for my nephew William. I know he remembered the house, and especially the pool. I drove by twice before I got the nerve to park. I guess I was kind of hoping the owners would come out to check the mail or something so I didn't have to knock on the door. It took a phone call to my mom for me to get out of the car. I knocked and hesitantly introduced myself as my father's daughter. Instantly I was welcomed into the home and the first thing they said was, "We have your horse!". I was overwhelmed by the Disney decor in the house. They showed me around the inside. The kitchen has been completely redone but the rest of the house remained structurally unchanged. It's had a facelift and sixteen years of another families memories to fill it. The hallway to the office was the only thing that seemed significantly smaller than my memory.

In the back yard is the pool where I learned to dive and my nephew learned to swim. I can fondly remember blasting Steve Wariner albums over our outdoor speakers while I spent six hours a day swimming.

The horse area was pretty much the same. My father built the whole thing. The chicken coop has been turned into hay storage. Out in the paddock stood Ritz. I was overjoyed to see him so healthy. Thankfully the family is a bit crazy about the animals. I think I counted seven or eight dogs in the house, all named after Disney characters. They had another quarter horse out with my Ritzy. There were also two mini horses. Something I always wanted but never got.

I quickly drifted off into my own world as I heard stories of the mini horses and another horse the family once had. I tried to pay attention but I kept going back to Ritz and how he used to follow me around like a puppy. He responded to me when I spoke to him. There's definitely an unbreakable bond between a little girl and her favorite horse. I fed him 1000 carrots and couldn't stop smiling. I was so grateful that they allowed me to see him again. I guess you can go back, even if it doesn't feel like home anymore.

Pumpkin Goat Cheese Ravioli with Sage Maple Brown Butter Sauce

Happy Halloween! I figured since it's pumpkin season that I would start experimenting with some new recipes! My sidekick and partner in crime here in Nashville, Mandi Dixon from Taste Of Music, is a great cooking buddy and taste tester! We ventured off to the Nashville Farmer's Market today for some inspiration. We ended up with some pie pumpkins and fresh sage.

#themandies dressed up over the weekend for our friends always epic "Hallowaters" party. Thing 1 & Thing 2 seemed appropriate for us considering we are always referred to as Mandi 1 & Mandy 2.

As for my pantry and fridge, I had some local Goat Cheese, Pumpkin Pie Spices, Maple Syrup, flour, eggs and instantly I knew we were making ravioli! Pasta is really fun to make with friends. It's a big crowd pleaser, especially when you combine two favorite flavors that aren't usually paired together. Mandi is a lover of Goat Cheese. She definitely inspired this recipe and it was so much fun to have her around to learn to make fresh pasta. It's not as intimidating as it sounds. You could hypothetically use wonton wrappers to make a cheater version of this recipe, but 100% of the time, fresh pasta is better.

I love making things the way my grandmother Philomena taught me. There's something so satisfying about taking her basics and bringing modern flavor combinations to marry into a new creation. If she could be here, she would have loved it along with my other two angels, my grandpa George and daddy Gee!

Pumpkin Goat Cheese Ravioli with Sage Maple Brown Butter Sauce

Fresh Pasta

2 cups AP flour
2 whole eggs
2 egg yolks
Pinch good salt
1 T good olive oil

Place the flour in a mound in a bowl or on a board and make a well in the center. Add the eggs, salt, and olive oil in the well. Use a fork to break up the eggs and mix into the flour from the center out until the ingredients are incorporated. Turn the dough out onto a board and begin to knead. You may need more flour or some of the reserved egg whites depending on the humidity. Knead until the dough is shiny. About six minutes or so. Make two balls with the dough and cover in plastic wrap to rest at room temperature for at least 45 minutes. You could refrigerate the pasta dough at this point also. Just make sure you let it set at room temperature for at least an hour before you try to roll it. Using a pasta machine, roll it into sheets for ravioli.

Roasted Pumpkin Filling and Pumpkin Seeds

1-2 pie pumpkins
Canola or Vegetable Oil for brushing the pumpkin
1 tsp pumpkin pie spices
Pinch onion powder
Salt and Pepper TT

Preheat the oven to 375 degrees F. Half the pumpkin(s) and scoop out the seeds and stringy stuff, then quarter the pumpkin(s). You can reserve the extra roasted pumpkin for soup, custard, pie, cupcakes etc.. You will have plenty even from little pumpkins to make some other fantastic recipes (you can freeze it after it's roasted and puréed). Place the pumpkin quarters flesh side up on lined baking sheets and brush with a light coating of oil. Roast in the oven for about 45 minutes or until the flesh is soft and cooked thru. Remove from oven and allow to cool before scooping out the flesh.
In the meantime, rinse the pumpkin seeds and dry them on a kitchen towel. Place them in a bowl and toss with a tablespoon of oil (olive is fine). Spread them evenly over a baking sheet and sprinkle them with salt. Roast them for 20 minutes or until light golden in color.
Scoop out the cooled pumpkin flesh from the skins and place in a food processor. Pulse until a smooth texture is achieved. Reserve one cup of pumpkin purée and freeze the rest or use it for something else. Add the pumpkin pie spices and onion powder along with salt and pepper to taste. You can taste it for seasoning (the pumpkin is cooked). Put the pumpkin purée into a piping bag for easy ravioli assembly.

Assembling the Ravioli

Fresh Pasta
1 cup seasoned pumpkin purée
4 oz goat cheese at room temperature
1 egg beaten with a pinch of salt

Roll the pasta into sheets. Pipe small rounds of pumpkin filling onto half of the pasta sheets. Approximately 1 1/2 tsp for each ravioli. Top with a small amount of goat cheese (1/4-1/2tsp). Brush around the filling with egg wash and top with another sheet of pasta. Cut into desired shapes. Cook in salted boiling water for 3-4 minutes or until they float nicely. Remove with a slotted spoon and add to sauce. Recipe follows.

Sage Maple Brown Butter Sauce

4 T unsalted butter
Bunch fresh sage leaves
4 T maple syrup (the real kind)
Fresh ginger TT (grated using a micro blade)
1/4 tsp pumpkin pie spices
Salt and Pepper TT

In a small saucepan over medium heat, place the butter and sage and heat until the sage starts to curl up. Remove the sage and allow to drain on a paper towel. Add the maple syrup, grated ginger and spices. Cook until the sauce bubbles.
Remove from heat and toss with ravioli. Serve topped with the crispy sage and roasted pumpkin seeds.