"Look a hattery!"
This was just one if the comments I heard when I first opened my little hat shop in Berkeley in 1991 named after my two daughters, Zazu and Violet. They were 9 and 6 years old at the time. Their brothers, Alfie and Huey were 14 and 3 years old.
As a soon to be single parent I had to balance a 6 day work week required by a new small business and feeding and caring for my 4 children. I picked the location for my shop because it was a block away from their school and 4 blocks from our home. They did their homework after school at the shop and at the end of the work day we would walk home and I would cook dinner. They would help as much as they could.
Fortunately I love to cook. The challenge was preparing a good meal in 30-40 minutes. They had to be simple and I was committed to using the freshest ingredients. We would have more elaborate offerings on Sunday. Any baking could be done on Sunday as well.
It has been 20 years, they are all living on their own and are all good cooks thanks to the helping in the kitchen while they were growing up. I decided to adopt a gluten free diet a year and a half ago because of some health issues, inflamed joints and skin allergies. I think these were aggravated by changing all my recipes to whole wheat flours, pastas, etc. I thought it would be a better diet, but it created these health problems. With my gluten free diet everything has cleared up.
The challenge with a gluten free diet is baking and getting the taste and texture we so love from wheat. The gluten free flour mix I have been mixing myself and using seems to be working very well as an all purpose flour. It has sweetness from millet, 'sweet sorghum' and rice flour and good texture from potato flour and tapioca. I added ground flax seed because it is so good for you. The only thing I don't bake is bread, but there are biscuit, scone, English muffin, waffle and crepe recipes, so who needs bread!
Zazu & Violets' all purpose gluten free flour mix
Please contact us at zazuandviolets@gmail.com for flour mix.
Always store your flour in the freezer, let it come to room temp after you measure out what you need, especially if yeast is involved.
Happy Baking!
To see the latest collection of Zazu & Violets' hats, visit our on-line Etsy shop.
Sunday, September 30, 2012
Saturday, September 29, 2012
Chanel and Asparagus Soup
"Once more, Chanel stands apart from the crowd by virtue of the astonishing simplicity of her attire, an almost masculine tailleur made of white linen, completely unadorned by jewelery. No less spare is the hat, with its relatively discreet brim and its utter lack of 'garnish'."
Coco Chanel lived at the perfect time to be such an influence on the fashion of the time. Women were fighting for their rights, they were less and less restricted creatures, who had been hampered by excessive and uncomfortable dress. Chanel was influenced by practical menswear, it all contributed to being independent and competitive in a man's world.
Simplicity was and is the key. Nothing is as simple, yet celebrates the essence of a vegetable as this asparagus soup. Serve it with fried wedges of rice tortillas topped with a melting cheese and a sprinkle of fresh thyme leaves.
Asparagus Soup
Serves 2 people
1 lb. asparagus
2 tbs. butter
2 tbs. olive oil
1 tbs. fresh thyme leaves
1/2 tsp. salt
1/4 cup white wine
2 cups vegetable or chicken stock
1/4 cup heavy cream
Trim the ends of the asparagus. Peel the bottom half of the stalks with a vegetable peeler and cut into 1" pieces. Melt the butter with the olive oil in a saucepan, add the asparagus, thyme leaves and salt, and sauté until the asparagus is very tender, about 10 minutes. Add the white wine, cook for 3-4 minutes, add the stock and bring to a simmer. Simmer for 10 minutes, turn off the heat and puree with an immersion blender. Return to the heat and add the cream. Cook gently until the soup thickens. Serve hot and garnish with a drizzle of olive oil.
This asparagus soup is simple, elegant and with just a drizzle of garnish. I think Mlle. Chanel would have enjoyed it, in the spring-time, while wearing white linen.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Coco Chanel lived at the perfect time to be such an influence on the fashion of the time. Women were fighting for their rights, they were less and less restricted creatures, who had been hampered by excessive and uncomfortable dress. Chanel was influenced by practical menswear, it all contributed to being independent and competitive in a man's world.
Simplicity was and is the key. Nothing is as simple, yet celebrates the essence of a vegetable as this asparagus soup. Serve it with fried wedges of rice tortillas topped with a melting cheese and a sprinkle of fresh thyme leaves.
Asparagus Soup
Serves 2 people
1 lb. asparagus
2 tbs. butter
2 tbs. olive oil
1 tbs. fresh thyme leaves
1/2 tsp. salt
1/4 cup white wine
2 cups vegetable or chicken stock
1/4 cup heavy cream
Trim the ends of the asparagus. Peel the bottom half of the stalks with a vegetable peeler and cut into 1" pieces. Melt the butter with the olive oil in a saucepan, add the asparagus, thyme leaves and salt, and sauté until the asparagus is very tender, about 10 minutes. Add the white wine, cook for 3-4 minutes, add the stock and bring to a simmer. Simmer for 10 minutes, turn off the heat and puree with an immersion blender. Return to the heat and add the cream. Cook gently until the soup thickens. Serve hot and garnish with a drizzle of olive oil.
This asparagus soup is simple, elegant and with just a drizzle of garnish. I think Mlle. Chanel would have enjoyed it, in the spring-time, while wearing white linen.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Thursday, September 20, 2012
Butterfield 8 and Gluten Free Potato Puffs
"Another one of those hats," she said.
"Another one of what hats?"
"Didn't you see it? I think they're rather cute, but I don't know whether to buy one or not." -Butterfield 8
I am reading Butterfield 8, which is set in early 1930. Every decade hats change and the fashionable girls start following the trend. At the beginning of the 1930's the cloche was the newest look, close fitting and requiring bobbed hair. The flapper was defined in 1929 and she had to wear a cloche. I was very curious about the book after seeing the movie starring Elizabeth Taylor. As usual Hollywood took great liberties with the story and focused on her character, Gloria's, story and changed the time frame to the 1950's which of course was when Taylor was her most beautiful. The book is much more complicated and has many more characters.
I am not sure when the French decided to mix potatoes with a Pāte á Choux dough and make potato puffs, but I am very happy they did and happily I found a recipe. The only thing left was to make them gluten free. My family is crazy for them!
Potato Puffs
makes about 20 puffs
2-4 small-medium potatoes, use a fluffy potato like russets, red potatoes or Ukon gold, boiled whole in salted water until tender, peeled and mashed.
3/4 tsp. salt
1/2 cup milk
3 tbs. butter
1/2 cup Zazu & Violets' all purpose gluten free flour mix
1/4 tsp. xanthan gum
2 large eggs
olive oil or grape seed oil for frying
Pāte á Choux dough
Bring to a boil milk, 1/4 tsp. salt and the butter. Remove from the heat, add the flour mixed with the other 1/2 tsp. salt and xanthan gum all at once and mix with a wooden spoon until it comes together in a ball. Cook for 30 seconds over low heat, transfer to a mixing bowl and let cool for 5 minutes. Beat in the eggs one at a time with the wooden spoon until the mixture is smooth and fluffy.
Stir in the potatoes to make the potato puff mixture.
Heat 2-3" of the oil in a high-sided pot to 350 degrees. Use a 1 oz. cookie scoop to measure the puffs and drop into the hot oil. Don't overcrowd the frying pot. Fry for 2 minutes, then turn the puffs so they brown all over. Fry another 2-4 minutes, turning the puffs in the oil until dark golden brown all over. Remove to paper towels to drain while you continue frying the puffs. You can also keep them in a warm oven if you want to serve them all at once, but there is usually someone ready to eat them as soon as they can.
I make a dipping sauce of mayo mixed with a spicy brown mustard.
I actually prefer to fry them in olive oil, the crust is a little more golden and delicate. Watch out, they are highly addictive!
To see what is currently available at Zazu & Violets' hats, visit our Etsy shop.
"Another one of what hats?"
"Didn't you see it? I think they're rather cute, but I don't know whether to buy one or not." -Butterfield 8
I am reading Butterfield 8, which is set in early 1930. Every decade hats change and the fashionable girls start following the trend. At the beginning of the 1930's the cloche was the newest look, close fitting and requiring bobbed hair. The flapper was defined in 1929 and she had to wear a cloche. I was very curious about the book after seeing the movie starring Elizabeth Taylor. As usual Hollywood took great liberties with the story and focused on her character, Gloria's, story and changed the time frame to the 1950's which of course was when Taylor was her most beautiful. The book is much more complicated and has many more characters.
I am not sure when the French decided to mix potatoes with a Pāte á Choux dough and make potato puffs, but I am very happy they did and happily I found a recipe. The only thing left was to make them gluten free. My family is crazy for them!
Potato Puffs
makes about 20 puffs
2-4 small-medium potatoes, use a fluffy potato like russets, red potatoes or Ukon gold, boiled whole in salted water until tender, peeled and mashed.
3/4 tsp. salt
1/2 cup milk
3 tbs. butter
1/2 cup Zazu & Violets' all purpose gluten free flour mix
1/4 tsp. xanthan gum
2 large eggs
olive oil or grape seed oil for frying
Pāte á Choux dough
Bring to a boil milk, 1/4 tsp. salt and the butter. Remove from the heat, add the flour mixed with the other 1/2 tsp. salt and xanthan gum all at once and mix with a wooden spoon until it comes together in a ball. Cook for 30 seconds over low heat, transfer to a mixing bowl and let cool for 5 minutes. Beat in the eggs one at a time with the wooden spoon until the mixture is smooth and fluffy.
Stir in the potatoes to make the potato puff mixture.
Heat 2-3" of the oil in a high-sided pot to 350 degrees. Use a 1 oz. cookie scoop to measure the puffs and drop into the hot oil. Don't overcrowd the frying pot. Fry for 2 minutes, then turn the puffs so they brown all over. Fry another 2-4 minutes, turning the puffs in the oil until dark golden brown all over. Remove to paper towels to drain while you continue frying the puffs. You can also keep them in a warm oven if you want to serve them all at once, but there is usually someone ready to eat them as soon as they can.
I make a dipping sauce of mayo mixed with a spicy brown mustard.
I actually prefer to fry them in olive oil, the crust is a little more golden and delicate. Watch out, they are highly addictive!
To see what is currently available at Zazu & Violets' hats, visit our Etsy shop.
Sunday, August 19, 2012
Virginia Woolf and Gluten Free Buckwheat Crepes
"Virginia lingers another moment beside the dead bird in its circle of roses. It could be a kind of a hat. It could be the missing link between millinery and death. She, Virginia, a bird-sized Virginia, lets herself metamorphose from an angular, difficult woman into an ornament on a hat; a foolish uncaring thing." -excerpt from 'The Hours' by Michael Cunningham.
I enjoyed this book and the movie based on the book. I am not sure why an ornament on a hat is a foolish uncaring thing. I do prefer hats with little ornamentation, maybe because they don't seem serious or a lot of the time, it is unnecessary. There is also the image this brings to mind, all those hats we have seen with dead birds on them. Food for thought.
There is nothing foolish or uncaring about this buckwheat crepe recipe. They can be stuffed with savory or sweet fillings or eaten alone with butter and maple syrup.
Buckwheat crepes
makes 12-13 9" crepes
1/2 cup Zazu & Violets' all-purpose gluten free flour mix
1/4 cup buckwheat flour
1/4 tsp. xanthan gum
2 tsp. sugar
1 cup soy milk
2 large eggs
1 tbs. butter, melted and cooled a bit
1/2 - 1 cup water
2 tbs. clarified butter for cooking the crepes
In an 8 cup measuring pitcher, mix together the flours, ground flax seed, xanthan gum and sugar. Lightly beat the eggs in the soy milk and add the melted butter. Pour into the flour mix and whisk until it is smooth. Add enough water to thin it to a little thicker than heavy cream. The thinner the batter, the thinner the crepe. You will get the feel of how thick or thin you want them. Let it rest for 2 hours, refrigerate if you want to keep it longer. You can even make the batter the night before. Check the thickness again and whisk in more water if needed.
I use a 9" french crepe pan that my friend lugged back from Paris for me. It is well seasoned and also perfect for frying an over-easy egg. Heat the pan to medium high and brush the entire surface with some clarified butter. Holding the pan in one hand and the batter pitcher in the other, pour about a 5" circle of batter and immediately start swirling the pan to spread the batter all over the surface of the pan. Set the pan back on the heat. When the edges curl and brown a bit, about 2-3 minutes, loosen the crepe gently with a cake spatula. Then, I use a wide pancake spatula to flip the crepe, cook for another 2 minutes until the crepe is browned on the second side. Slide onto a plate and continue making and stacking the crepes.
They can be filled with anything from chicken salad to sauteed bananas. Just re-heat them in the crepe pan with a little butter and fill. The leftover crepes can be stored in the fridge stacked, or layered and rolled in wax paper. Today we had a filling of cottage cheese and ricotta sweetened with blueberry compote, then topped with fresh melon and maple syrup. Yummy!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
I enjoyed this book and the movie based on the book. I am not sure why an ornament on a hat is a foolish uncaring thing. I do prefer hats with little ornamentation, maybe because they don't seem serious or a lot of the time, it is unnecessary. There is also the image this brings to mind, all those hats we have seen with dead birds on them. Food for thought.
There is nothing foolish or uncaring about this buckwheat crepe recipe. They can be stuffed with savory or sweet fillings or eaten alone with butter and maple syrup.
Buckwheat crepes
makes 12-13 9" crepes
1/2 cup Zazu & Violets' all-purpose gluten free flour mix
1/4 cup buckwheat flour
1/4 tsp. xanthan gum
2 tsp. sugar
1 cup soy milk
2 large eggs
1 tbs. butter, melted and cooled a bit
1/2 - 1 cup water
2 tbs. clarified butter for cooking the crepes
In an 8 cup measuring pitcher, mix together the flours, ground flax seed, xanthan gum and sugar. Lightly beat the eggs in the soy milk and add the melted butter. Pour into the flour mix and whisk until it is smooth. Add enough water to thin it to a little thicker than heavy cream. The thinner the batter, the thinner the crepe. You will get the feel of how thick or thin you want them. Let it rest for 2 hours, refrigerate if you want to keep it longer. You can even make the batter the night before. Check the thickness again and whisk in more water if needed.
I use a 9" french crepe pan that my friend lugged back from Paris for me. It is well seasoned and also perfect for frying an over-easy egg. Heat the pan to medium high and brush the entire surface with some clarified butter. Holding the pan in one hand and the batter pitcher in the other, pour about a 5" circle of batter and immediately start swirling the pan to spread the batter all over the surface of the pan. Set the pan back on the heat. When the edges curl and brown a bit, about 2-3 minutes, loosen the crepe gently with a cake spatula. Then, I use a wide pancake spatula to flip the crepe, cook for another 2 minutes until the crepe is browned on the second side. Slide onto a plate and continue making and stacking the crepes.
They can be filled with anything from chicken salad to sauteed bananas. Just re-heat them in the crepe pan with a little butter and fill. The leftover crepes can be stored in the fridge stacked, or layered and rolled in wax paper. Today we had a filling of cottage cheese and ricotta sweetened with blueberry compote, then topped with fresh melon and maple syrup. Yummy!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Monday, June 18, 2012
A New Hat and GF Toad in the Hole
"Now you go home and buy yourself a new hat." All Through the Night (1942)
Well that doesn't make sense, unless she lived in a hat shop. It just shows how men were so apt to placate the women in their lives with a new hat. This movie, All Through the Night, stars Humphrey Bogart as 'Gloves Donohue'. He is speaking to his mother. Ironically he drops everything if she has a "feeling" about anything, but once she arrives he wants to send her home. Lured by a new hat. Now if he said, "now you go home and make some Toad in the Hole.", at least it makes sense. Yes, there is such a thing and I have a yummy gluten-free version.
Toad in the hole is a bit of sausage cooked inside an egg soufflé. It is a great lunch with a green salad, or a hearty item for Sunday Brunch.
Toad in the Hole
Makes 6 souffles
2 mild sausages
6 oz. brown English Ale
1/2 cup Zazu & Violets' gluten free flour mix
1/4 tsp. xanthan gum
1/2 tsp. salt
2 large eggs
3 oz. whole milk
olive oil
fresh thyme
Sauté the sausages in a little oil until browned all over. Pour in 3 oz. of the Ale, cover and cook for 20 more minutes, turning in the sauce until it is reduced and thickened. Remove sausages and when cooled, cut into thirds.
Pre-heat the oven to 375 degrees.
Mix together the flour, xanthan gum and salt. Stir in the eggs then slowly whisk in the remaining 3 oz. of the Ale and the milk. Place a little olive oil in the bottom of 6 molds in a muffin tin. Put the tin into the hot oven for 5 minutes until the oil is smoking hot. Remove the tin carefully, use a brush to paint the sides of the molds with some of the hot oil and divide the batter evenly among the 6 molds. Push a piece of sausage in the center of each and sprinkle with some fresh thyme. Bake for 15 minutes, no peeking, until the the batter puffs and looks golden. Serve immediately.
These are irresistible right out of the oven, but they also re-heat well, the souffle will settle a little. The English Brown Ale lends a nice nutty flavor to the dish and it is in keeping with its origin. Cheers!
To see the latest collection from Zazu & Violets, please visit our on-line Etsy shop.
Well that doesn't make sense, unless she lived in a hat shop. It just shows how men were so apt to placate the women in their lives with a new hat. This movie, All Through the Night, stars Humphrey Bogart as 'Gloves Donohue'. He is speaking to his mother. Ironically he drops everything if she has a "feeling" about anything, but once she arrives he wants to send her home. Lured by a new hat. Now if he said, "now you go home and make some Toad in the Hole.", at least it makes sense. Yes, there is such a thing and I have a yummy gluten-free version.
Toad in the hole is a bit of sausage cooked inside an egg soufflé. It is a great lunch with a green salad, or a hearty item for Sunday Brunch.
Toad in the Hole
Makes 6 souffles
2 mild sausages
6 oz. brown English Ale
1/2 cup Zazu & Violets' gluten free flour mix
1/4 tsp. xanthan gum
1/2 tsp. salt
2 large eggs
3 oz. whole milk
olive oil
fresh thyme
Sauté the sausages in a little oil until browned all over. Pour in 3 oz. of the Ale, cover and cook for 20 more minutes, turning in the sauce until it is reduced and thickened. Remove sausages and when cooled, cut into thirds.
Pre-heat the oven to 375 degrees.
Mix together the flour, xanthan gum and salt. Stir in the eggs then slowly whisk in the remaining 3 oz. of the Ale and the milk. Place a little olive oil in the bottom of 6 molds in a muffin tin. Put the tin into the hot oven for 5 minutes until the oil is smoking hot. Remove the tin carefully, use a brush to paint the sides of the molds with some of the hot oil and divide the batter evenly among the 6 molds. Push a piece of sausage in the center of each and sprinkle with some fresh thyme. Bake for 15 minutes, no peeking, until the the batter puffs and looks golden. Serve immediately.
These are irresistible right out of the oven, but they also re-heat well, the souffle will settle a little. The English Brown Ale lends a nice nutty flavor to the dish and it is in keeping with its origin. Cheers!
To see the latest collection from Zazu & Violets, please visit our on-line Etsy shop.
Wednesday, June 13, 2012
Conflict and GF Mini Madeleines
"What do you think of these flowers for my hair? Everyone is wearing them."
"Too big." Conflict (1945)
A movie with Humphrey Bogart that I had not only ever seen, but hadn't heard of. And a psychological thriller as well as a good look at the style of the mid 1940's. The 1940's was the decade of hair adornment like millinery flowers and small hats embellished with flowers. And as Humphrey said to his wife, some of the flowers were just too big.
Sometimes Madeleines, as in the cookies, are too big. I recently had a gift certificate to a very nice kitchen store and after purchasing a Waring bar blender, I had just enough left for a Madeleine pan. The choices were either for a very big cookie or a mini size. Nothing in the middle. So I chose the mini. Get the non-stick. The original recipe was from Julia Child's The Way to Cook, which I then adapted to a gluten-free version. It took one batch to get it right. I then had a pedestal stand full of these charming shell cookies. Lightly lemon flavored, each mini Madeleine is a perfect two bites for afternoon tea.
Mini Madeleines
makes about 60 mini Madeleines
2 large eggs, lightly beaten in a 2 cup measure
2/3 cup sugar, if using raw cane sugar, grind it first
1 cup Zazu & Violets' all purpose gluten free flour mix
1/4 tsp. xanthan gum
5 ounces unsalted butter
pinch of salt
zest of one small lemon
juice of 1/2 lemon
Measure 1/4 cup of the eggs into a mixing bowl. Beat in the sugar, flour and xanthan gum. When it is thoroughly blended, let rest for 10 minutes. Meanwhile melt the butter in a saucepan, bring to a boil and let it brown a little. Cool it down by putting the pan in an ice bath. After the egg mixture has rested, blend the cooled but still liquid butter and the rest of the eggs into the batter along with the zest, lemon juice and salt.
Pre-heat the oven to 375 degrees.
Lightly coat the shells of the Madeleine pan with soft butter. Fill the shells with a generous 1/2 tsp. of batter, patting it into the shell mold. The batter should fill the mold and be level with the pan. Smooth the top with clean fingers. The batter is not sticky and to avoid any air pockets, bang the pan on your work surface before putting it into the oven. Bake in the top third of the oven for 7-8 minutes. They are done when the tops have risen in a little hump and the edges are just golden. Don't over bake! and make sure the oven doesn't go above 375. Turn out onto a cooling rack.
My pan holds 20 cookies and this recipe filled it 3 times. They are pretty cute and sweet!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
"Too big." Conflict (1945)
A movie with Humphrey Bogart that I had not only ever seen, but hadn't heard of. And a psychological thriller as well as a good look at the style of the mid 1940's. The 1940's was the decade of hair adornment like millinery flowers and small hats embellished with flowers. And as Humphrey said to his wife, some of the flowers were just too big.
Sometimes Madeleines, as in the cookies, are too big. I recently had a gift certificate to a very nice kitchen store and after purchasing a Waring bar blender, I had just enough left for a Madeleine pan. The choices were either for a very big cookie or a mini size. Nothing in the middle. So I chose the mini. Get the non-stick. The original recipe was from Julia Child's The Way to Cook, which I then adapted to a gluten-free version. It took one batch to get it right. I then had a pedestal stand full of these charming shell cookies. Lightly lemon flavored, each mini Madeleine is a perfect two bites for afternoon tea.
Mini Madeleines
makes about 60 mini Madeleines
2 large eggs, lightly beaten in a 2 cup measure
2/3 cup sugar, if using raw cane sugar, grind it first
1 cup Zazu & Violets' all purpose gluten free flour mix
1/4 tsp. xanthan gum
5 ounces unsalted butter
pinch of salt
zest of one small lemon
juice of 1/2 lemon
Measure 1/4 cup of the eggs into a mixing bowl. Beat in the sugar, flour and xanthan gum. When it is thoroughly blended, let rest for 10 minutes. Meanwhile melt the butter in a saucepan, bring to a boil and let it brown a little. Cool it down by putting the pan in an ice bath. After the egg mixture has rested, blend the cooled but still liquid butter and the rest of the eggs into the batter along with the zest, lemon juice and salt.
Pre-heat the oven to 375 degrees.
Lightly coat the shells of the Madeleine pan with soft butter. Fill the shells with a generous 1/2 tsp. of batter, patting it into the shell mold. The batter should fill the mold and be level with the pan. Smooth the top with clean fingers. The batter is not sticky and to avoid any air pockets, bang the pan on your work surface before putting it into the oven. Bake in the top third of the oven for 7-8 minutes. They are done when the tops have risen in a little hump and the edges are just golden. Don't over bake! and make sure the oven doesn't go above 375. Turn out onto a cooling rack.
My pan holds 20 cookies and this recipe filled it 3 times. They are pretty cute and sweet!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Tuesday, May 29, 2012
Gluten Free Claufoutis and Annie Oakley
"Wearin' a new rig, huh? Sure looks pretty!" -Annie Oakley (1935)
Barbara Stanwyck is awfully cute as Annie Oakley in this movie from 1935 about Buffalo Bill and his Wild West show. Annie comes from a poor country family and becomes an excellent rifle woman as a result of shooting birds and animals to help feed her family. In fact, such a good shot that she takes the title away from the best rifle man in the country and becomes the star of a Wild West show.
After her success, she buys herself a new hat, referred to as a 'new rig' by Toby Walker, the man whose title she takes. But even though she beats him at his own game, he can't resist a pretty woman in a new hat!
I can't resist the easy, light as air dessert, Claufoutis. It can be made with any stone fruit in season, my favorite is made with organic peaches from a local farm. It is important to use organic peaches because commercially raised fruit can have traces of up to 64 chemicals on the skin that are used while raising the fruit. Same with apricots, plums or cherries. All are excellent in Claufoutis.
Peach Claufoutis
Serves 4 people
1 lb. organic peaches, halved and pitted
zest of 1 lemon
2 tsp. lemon juice
1/3 cup sugar
2 eggs, separated
3 tbs. sugar
2 tbs. Zazu & Violets' all purpose gluten free flour mix
1/3 cup cream + 1/2 cup for whipping
Preheat the oven to 350 degrees. Butter a baking dish and arrange the peaches cut side down. Sprinkle over the lemon zest, juice and the 1/3 cup sugar. Bake in the preheated oven for 15-20 minutes until the fruit is tender. Butter another baking dish and arrange the peaches cut side down. Save the accumulated juices in a small saucepan.
Turn the oven up to 375 degrees.
Beat the egg yolks with the 3 tbs. of sugar until light and pale yellow. Add the flour and 1/3 cup cream. Beat the whites until soft peaks form. Add a little of the whites to the yolk mixture to lighten it, then carefully fold in the rest of the beaten whites. Pour over the prepared fruit, leaving the top of the fruit exposed. Bake for 20 minutes until it is puffed up and golden brown. Reduce the fruit juices in the saucepan to a syrup Whip the remaining 1/2 cup of cream with the reduced fruit syrup and serve with the warm claufoutis. It is also delicious cold from the fridge for breakfast if there happens to be some left-over.
It is a perfect summer dessert...or breakfast!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Barbara Stanwyck is awfully cute as Annie Oakley in this movie from 1935 about Buffalo Bill and his Wild West show. Annie comes from a poor country family and becomes an excellent rifle woman as a result of shooting birds and animals to help feed her family. In fact, such a good shot that she takes the title away from the best rifle man in the country and becomes the star of a Wild West show.
After her success, she buys herself a new hat, referred to as a 'new rig' by Toby Walker, the man whose title she takes. But even though she beats him at his own game, he can't resist a pretty woman in a new hat!
I can't resist the easy, light as air dessert, Claufoutis. It can be made with any stone fruit in season, my favorite is made with organic peaches from a local farm. It is important to use organic peaches because commercially raised fruit can have traces of up to 64 chemicals on the skin that are used while raising the fruit. Same with apricots, plums or cherries. All are excellent in Claufoutis.
Peach Claufoutis
Serves 4 people
1 lb. organic peaches, halved and pitted
zest of 1 lemon
2 tsp. lemon juice
1/3 cup sugar
2 eggs, separated
3 tbs. sugar
2 tbs. Zazu & Violets' all purpose gluten free flour mix
1/3 cup cream + 1/2 cup for whipping
Preheat the oven to 350 degrees. Butter a baking dish and arrange the peaches cut side down. Sprinkle over the lemon zest, juice and the 1/3 cup sugar. Bake in the preheated oven for 15-20 minutes until the fruit is tender. Butter another baking dish and arrange the peaches cut side down. Save the accumulated juices in a small saucepan.
Turn the oven up to 375 degrees.
Beat the egg yolks with the 3 tbs. of sugar until light and pale yellow. Add the flour and 1/3 cup cream. Beat the whites until soft peaks form. Add a little of the whites to the yolk mixture to lighten it, then carefully fold in the rest of the beaten whites. Pour over the prepared fruit, leaving the top of the fruit exposed. Bake for 20 minutes until it is puffed up and golden brown. Reduce the fruit juices in the saucepan to a syrup Whip the remaining 1/2 cup of cream with the reduced fruit syrup and serve with the warm claufoutis. It is also delicious cold from the fridge for breakfast if there happens to be some left-over.
It is a perfect summer dessert...or breakfast!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Tuesday, April 3, 2012
One's Own Hat and GF Upside Down Cake
"One can only comb one's hair to one's own satisfaction. It's like putting on one's own hat." The Golden Arrow (1936) with Bette Davis and George Brent
A Bette Davis movie I had never seen. Of course she was very young, it was 1936. She plays a drug-store cashier who is hired by a cosmetics firm to masquerade as an heiress for a publicity stunt. Obviously, her clothes and hats were a feast for the eyes. She meets and marries George Brent, who is a reluctant participant in the ways of the rich. This line was uttered by his valet when he mockingly asked if he wanted him to also comb his hair after helping him dress. It is the same with one's own hat. A hat always looks better if you put it on yourself in front of a mirror. Only you know yourself well enough to set the tilt of your own hat. Or comb your own hair.
I like this recipe for upside-down cake because you can make it your own. The arrangement of dried fruit offers endless possibilities. The first time I tried it I used a small individual tart pan and peach halves. They were tasty little with a dense sweet crust. Next, I baked it in a 10" insulated cake pan. It was a very different kind of crust, more delicate due to the type of cake pan. Both ways were delicious. Pick your favorite dried fruits and let your artistic side take over. I used dried pears for a flower petal design and dried peaches for the flower center. Turns out my son-in-law's favorite dried fruit is pear, so he was very happy.
Pear and Peach Upside Down Cake
8 dried pear halves, cut in half lengthwise
3 dried peach halves, 1 whole, 2 cut into quarters
1/2 cup simple syrup (heat 1/2 cup water with 1/2 cup sugar)
5 tbs. softened butter
2/3 cup sugar
1 egg, beaten
1 1/4 c. buttermilk
2 1/4 cups Zazu & Violets' all purpose gluten free flour mix
1 1/2 tsp. xanthan gum
4 tsp. baking powder
1/2 tsp. salt
The day before to reconstitute the dried fruit, simmer the fruit pieces in the simple syrup for 20 minutes. Let cool and leave the fruit to marinate overnight at room temperature.
Generously butter a 10" cake pan, cut a piece of parchment paper to fit the bottom of the pan, place in the pan and butter the paper. Arrange the fruit in a decorative pattern. Set aside while you make the batter.
Pre-heat the oven to 350 degrees.
In a stand mixer, beat together the butter and sugar until fluffy and pale yellow. Mix in the beaten egg. Sift together all the dry ingredients, this is important, the baking powder must be well incorporated. With the mixer on a medium speed, add 1/3 of the flour mixture and 1/3 of the buttermilk, alternating until you end with the buttermilk. The batter should be very thick but still spreadable. Carefully spread the batter evenly over the fruit in the pan. Bake for about 50 minutes. A skewer inserted in the center should come out clean and the crust should be a rich golden brown. Let the cake cool in the pan on a rack until it pulls away from the sides. Invert onto a pretty cake stand and let cool completely. We served it with whipped cream sweetened with the simple syrup from the soaked fruits.
In the words of my little friend, Alea, who was visiting and eating cake, "This is delicious!"
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
A Bette Davis movie I had never seen. Of course she was very young, it was 1936. She plays a drug-store cashier who is hired by a cosmetics firm to masquerade as an heiress for a publicity stunt. Obviously, her clothes and hats were a feast for the eyes. She meets and marries George Brent, who is a reluctant participant in the ways of the rich. This line was uttered by his valet when he mockingly asked if he wanted him to also comb his hair after helping him dress. It is the same with one's own hat. A hat always looks better if you put it on yourself in front of a mirror. Only you know yourself well enough to set the tilt of your own hat. Or comb your own hair.
I like this recipe for upside-down cake because you can make it your own. The arrangement of dried fruit offers endless possibilities. The first time I tried it I used a small individual tart pan and peach halves. They were tasty little with a dense sweet crust. Next, I baked it in a 10" insulated cake pan. It was a very different kind of crust, more delicate due to the type of cake pan. Both ways were delicious. Pick your favorite dried fruits and let your artistic side take over. I used dried pears for a flower petal design and dried peaches for the flower center. Turns out my son-in-law's favorite dried fruit is pear, so he was very happy.
Pear and Peach Upside Down Cake
8 dried pear halves, cut in half lengthwise
3 dried peach halves, 1 whole, 2 cut into quarters
1/2 cup simple syrup (heat 1/2 cup water with 1/2 cup sugar)
5 tbs. softened butter
2/3 cup sugar
1 egg, beaten
1 1/4 c. buttermilk
2 1/4 cups Zazu & Violets' all purpose gluten free flour mix
1 1/2 tsp. xanthan gum
4 tsp. baking powder
1/2 tsp. salt
The day before to reconstitute the dried fruit, simmer the fruit pieces in the simple syrup for 20 minutes. Let cool and leave the fruit to marinate overnight at room temperature.
Generously butter a 10" cake pan, cut a piece of parchment paper to fit the bottom of the pan, place in the pan and butter the paper. Arrange the fruit in a decorative pattern. Set aside while you make the batter.
Pre-heat the oven to 350 degrees.
In a stand mixer, beat together the butter and sugar until fluffy and pale yellow. Mix in the beaten egg. Sift together all the dry ingredients, this is important, the baking powder must be well incorporated. With the mixer on a medium speed, add 1/3 of the flour mixture and 1/3 of the buttermilk, alternating until you end with the buttermilk. The batter should be very thick but still spreadable. Carefully spread the batter evenly over the fruit in the pan. Bake for about 50 minutes. A skewer inserted in the center should come out clean and the crust should be a rich golden brown. Let the cake cool in the pan on a rack until it pulls away from the sides. Invert onto a pretty cake stand and let cool completely. We served it with whipped cream sweetened with the simple syrup from the soaked fruits.
In the words of my little friend, Alea, who was visiting and eating cake, "This is delicious!"
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Thursday, March 15, 2012
Mini Banana, Chocolate Muffins and Murder
"I am constantly surprised that women's hats don't promote more murders!" Charles Laughton in "Witness for the Prosecution" (1957)
This is not a very complimentary statement about women's hats. This movie was made in the later part of the 1950's when women's hats were verging on the ridiculous. Everything had been tried as a hat, even lampshades! Hats didn't look very much like hats causing the end of proper hat wearing. Next came big hair and any hat had to be constructed to fit over hairdos like the beehive.
While these mini, gluten free muffins will probably not incite murder, there may be some strong feelings when presented warm from the oven. They are crunchy on the outside and creamy in the middle.
Mini Banana and Chocolate Muffins
makes 36 mini muffins
1/2 cup unsalted butter at room temperature
1/2 cup sugar (I use a raw cane sugar and grind it fine in a spice grinder)
2 large eggs at room temperature
3 tbs. buttermilk
1/4 cup honey
2 ripe mashed bananas
1 oz. good quality chocolate, coarsely chopped
2 cups Zazu & Violets' all purpose gluten free flour mix
1 1/2 tsp. xanthan gum
3/4 tsp. baking soda
1/2 tsp, salt
1/2 tsp. ground cinnamon
1/4 tsp. freshly ground nutmeg
Cream the butter and sugar together until fluffy, beat in the eggs, buttermilk, bananas, honey and chopped chocolate. Sift together the rest of the dry ingredients. Add the dry ingredients by thirds to the butter mixture, stir until well combined. It should resemble a moist cookie dough. Line mini muffin tins with mini muffin papers. Using a 1 oz. cookie scoop, put a scoop of dough in each cup.
Bake in a pre-heated 350 degree oven for 15-20 minutes reversing the pans mid-way. The tops should be evenly browned, a bit more than golden. Remove from the pans to a cooling rack. When eaten warm right out of the oven the tops are deliciously crunchy. They also keep well arranged on a cake pedestal and covered with cling film.
Try cutting the tops off, add a dollop of cream cheese, then replace the top. Yummy snack with tea...
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
This is not a very complimentary statement about women's hats. This movie was made in the later part of the 1950's when women's hats were verging on the ridiculous. Everything had been tried as a hat, even lampshades! Hats didn't look very much like hats causing the end of proper hat wearing. Next came big hair and any hat had to be constructed to fit over hairdos like the beehive.
While these mini, gluten free muffins will probably not incite murder, there may be some strong feelings when presented warm from the oven. They are crunchy on the outside and creamy in the middle.
Mini Banana and Chocolate Muffins
makes 36 mini muffins
1/2 cup unsalted butter at room temperature
1/2 cup sugar (I use a raw cane sugar and grind it fine in a spice grinder)
2 large eggs at room temperature
3 tbs. buttermilk
1/4 cup honey
2 ripe mashed bananas
1 oz. good quality chocolate, coarsely chopped
2 cups Zazu & Violets' all purpose gluten free flour mix
1 1/2 tsp. xanthan gum
3/4 tsp. baking soda
1/2 tsp, salt
1/2 tsp. ground cinnamon
1/4 tsp. freshly ground nutmeg
Cream the butter and sugar together until fluffy, beat in the eggs, buttermilk, bananas, honey and chopped chocolate. Sift together the rest of the dry ingredients. Add the dry ingredients by thirds to the butter mixture, stir until well combined. It should resemble a moist cookie dough. Line mini muffin tins with mini muffin papers. Using a 1 oz. cookie scoop, put a scoop of dough in each cup.
Bake in a pre-heated 350 degree oven for 15-20 minutes reversing the pans mid-way. The tops should be evenly browned, a bit more than golden. Remove from the pans to a cooling rack. When eaten warm right out of the oven the tops are deliciously crunchy. They also keep well arranged on a cake pedestal and covered with cling film.
Try cutting the tops off, add a dollop of cream cheese, then replace the top. Yummy snack with tea...
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Monday, November 7, 2011
Up at the Villa and Gluten Free Tacos
"Give a plain woman a hat and a pretty woman a book. Isn't that the idea?"- Up at the Villa, W. Somerset Maugham,(1941 novella)
The assumption here, made in 1941 is that a pretty woman doesn't think much and a plain woman can be made more attractive by wearing a hat. I am glad times have changed. Women can be smart AND attractive. We can all read books and wear hats. And run our own businesses, have careers and raise families. Just takes some juggling. Not always easy. That is why I like tacos. They are easy and the family loves them.
I got some organic pasilla peppers at the farmer's market.One of my favorite vendors grows all kinds of ingredients for Mexican food. Usually these peppers are only available from Mexico. I like to stuff them with a goat cheese mixture, top them with Monterey Jack cheese and bake them. They are a delicious side dish for skirt steak and tomatillo sauce. Because I had also gotten little corn tortillas, I made tacos with the baked peppers. They were very tasty vegetarian tacos.
You can prepare the fillings ahead of time for tacos, then it is just assembly, which is great after a long day.
Baked Pasilla Peppers
Serves 4 people
2 pasilla peppers
4 oz. goat cheese
2 tbs. chopped cilantro
zest and juice of 1 small lemon
1 tbs. olive oil
1/2 tsp. salt
1 cup grated Monterey Jack cheese
12 small corn tortillas
Cut the peppers in half lengthwise so you have the biggest pockets for stuffing. I cut right through the stem and leave it attached. Carefully clean out the seeds and membranes. Place in a baking dish cut side down and drizzle with olive oil. Cover the dish with foil and roast for 15 minutes at 350 degrees. Turn the peppers over, recover with the foil and roast for another 15 minutes. Let cool.
While the peppers are roasting, combine the goat cheese, cilantro, lemon zest and juice and the tablespoon of olive oil. Spread 1/4 of the mixture in the bottom of each pepper. Top each pepper with 1/4 cup of the grated cheese and bake at 350 degrees for 35-45 minutes or until the cheese is lightly browned. They can be served as a side dish or saved and re-heated when it is time for tacos. One pepper will fill 3 small taco shells.
To make the tacos; fry the tortillas on both sides in a little butter until they are cooked but still soft. Fill with slices of the cheese-stuffed pepper, sliced avocado, tomatillo sauce and a dollop of yogurt mixed with some tomatillo sauce. Finish with baby lettuces or micro-greens.
Tomatillo Sauce
2 tbs.olive oil
1 1b. tomatillos, halved or quartered
1/4 cup chopped cilantro
1/2 tsp. ground cumin
1 tbs. sugar
zest and juice of 1 lime
Cook the tomatillos with a little salt in the olive oil for about 10 minutes until they change color and look like pulp. The color will go from vivid green to olive green. Process in a blender or small processor until the skins are chopped up, don't overdo it, you want to see the seeds. Return to the pan on a low heat and add the rest of the ingredients. Cook the sauce for a few minutes until it thickens a little, taste for seasoning. If too tart add a little more sugar, it might need more salt and you should taste just a hint of the cumin. Done, set aside, use it for tacos, sauce for steak or chicken, or in baked beans. I make a batch of this sauce every week when tomatillos are in season.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
The assumption here, made in 1941 is that a pretty woman doesn't think much and a plain woman can be made more attractive by wearing a hat. I am glad times have changed. Women can be smart AND attractive. We can all read books and wear hats. And run our own businesses, have careers and raise families. Just takes some juggling. Not always easy. That is why I like tacos. They are easy and the family loves them.
I got some organic pasilla peppers at the farmer's market.One of my favorite vendors grows all kinds of ingredients for Mexican food. Usually these peppers are only available from Mexico. I like to stuff them with a goat cheese mixture, top them with Monterey Jack cheese and bake them. They are a delicious side dish for skirt steak and tomatillo sauce. Because I had also gotten little corn tortillas, I made tacos with the baked peppers. They were very tasty vegetarian tacos.
You can prepare the fillings ahead of time for tacos, then it is just assembly, which is great after a long day.
Baked Pasilla Peppers
Serves 4 people
2 pasilla peppers
4 oz. goat cheese
2 tbs. chopped cilantro
zest and juice of 1 small lemon
1 tbs. olive oil
1/2 tsp. salt
1 cup grated Monterey Jack cheese
12 small corn tortillas
Cut the peppers in half lengthwise so you have the biggest pockets for stuffing. I cut right through the stem and leave it attached. Carefully clean out the seeds and membranes. Place in a baking dish cut side down and drizzle with olive oil. Cover the dish with foil and roast for 15 minutes at 350 degrees. Turn the peppers over, recover with the foil and roast for another 15 minutes. Let cool.
While the peppers are roasting, combine the goat cheese, cilantro, lemon zest and juice and the tablespoon of olive oil. Spread 1/4 of the mixture in the bottom of each pepper. Top each pepper with 1/4 cup of the grated cheese and bake at 350 degrees for 35-45 minutes or until the cheese is lightly browned. They can be served as a side dish or saved and re-heated when it is time for tacos. One pepper will fill 3 small taco shells.
To make the tacos; fry the tortillas on both sides in a little butter until they are cooked but still soft. Fill with slices of the cheese-stuffed pepper, sliced avocado, tomatillo sauce and a dollop of yogurt mixed with some tomatillo sauce. Finish with baby lettuces or micro-greens.
Tomatillo Sauce
2 tbs.olive oil
1 1b. tomatillos, halved or quartered
1/4 cup chopped cilantro
1/2 tsp. ground cumin
1 tbs. sugar
zest and juice of 1 lime
Cook the tomatillos with a little salt in the olive oil for about 10 minutes until they change color and look like pulp. The color will go from vivid green to olive green. Process in a blender or small processor until the skins are chopped up, don't overdo it, you want to see the seeds. Return to the pan on a low heat and add the rest of the ingredients. Cook the sauce for a few minutes until it thickens a little, taste for seasoning. If too tart add a little more sugar, it might need more salt and you should taste just a hint of the cumin. Done, set aside, use it for tacos, sauce for steak or chicken, or in baked beans. I make a batch of this sauce every week when tomatillos are in season.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Thursday, November 3, 2011
A Carnaby Hat and Perfect Potatoes
"I wore the pièce de résistance- a green velvet Carnaby hat- slightly tilted, practicing my Mrs. Peel half-smile in the mirror. Venturing out in my blazer and that hat, I felt a new found confidence." -Lucette Lagnado, Elle, October 2011.
The screen saver on my computer is a photo I took in London of the beginning of Carnaby Street. The sign says "To Carnaby Street", the street known for its Mod Fashion of the 1960's. It is still filled with fashionistas outfitted from head to toe. The 1960's was the last decade that really included hats in fashion. They were adapted to fit the new hairstyles like the bee-hive. There is a great scene in the movie, The Grass is Greener, where Jean Simmon's character takes off her hat which has a VERY tall crown. The bee-hive hair-do is revealed.
Journalist, Lucette Lagnado, is writing about her fascination with the clothes of the 60's as an adolescent. Her heroine was the Emma Peel character played by Diana Rigg in The Avengers. Mrs. Peel could wear a hat. And she exuded confidence. Maybe in part because of the hat.
Ah, the perfect hat is a beautiful thing. You adopt a little of its attitude when you wear it. It is an ally. Perfect potatoes are also a beautiful thing. This is my favorite way to serve potatoes. I try to always have fingerling potatoes in the pantry for this preparation.
Perfect Fingerling Potatoes
serves 2 people
8-10 small banana fingerling potatoes
1 tbs. butter
2 tbs. chopped parsley
sea salt.
Boil the potatoes whole in salted water until they are tender when pierced with a small knife. Drain and cover the pot with a kitchen towel. Let sit for 10 minutes. Remove from the pot and add the butter to the pot. Peel the potatoes, the skin should come right off, and return to the pot with the melting butter as you peel them. Keep the pot covered while you are peeling the potatoes. They will still be quite hot, just cool enough to handle. Sprinkle with the parsley and a good pinch of sea salt. Toss together. Always a tasty gluten-free side dish for any protein.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
The screen saver on my computer is a photo I took in London of the beginning of Carnaby Street. The sign says "To Carnaby Street", the street known for its Mod Fashion of the 1960's. It is still filled with fashionistas outfitted from head to toe. The 1960's was the last decade that really included hats in fashion. They were adapted to fit the new hairstyles like the bee-hive. There is a great scene in the movie, The Grass is Greener, where Jean Simmon's character takes off her hat which has a VERY tall crown. The bee-hive hair-do is revealed.
Journalist, Lucette Lagnado, is writing about her fascination with the clothes of the 60's as an adolescent. Her heroine was the Emma Peel character played by Diana Rigg in The Avengers. Mrs. Peel could wear a hat. And she exuded confidence. Maybe in part because of the hat.
Ah, the perfect hat is a beautiful thing. You adopt a little of its attitude when you wear it. It is an ally. Perfect potatoes are also a beautiful thing. This is my favorite way to serve potatoes. I try to always have fingerling potatoes in the pantry for this preparation.
Perfect Fingerling Potatoes
serves 2 people
8-10 small banana fingerling potatoes
1 tbs. butter
2 tbs. chopped parsley
sea salt.
Boil the potatoes whole in salted water until they are tender when pierced with a small knife. Drain and cover the pot with a kitchen towel. Let sit for 10 minutes. Remove from the pot and add the butter to the pot. Peel the potatoes, the skin should come right off, and return to the pot with the melting butter as you peel them. Keep the pot covered while you are peeling the potatoes. They will still be quite hot, just cool enough to handle. Sprinkle with the parsley and a good pinch of sea salt. Toss together. Always a tasty gluten-free side dish for any protein.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Thursday, October 27, 2011
The Red Queen and Roast Chicken
"You have an unusually large head, I would love to hat it!"
"Hat it?"
"What I could do with this monument, this orb! Well then, shall it be a bonnet or a boater? Or something for the boudoir? Cloche, dunce hat, bed cap, coif, snood, babush, yamaka, pork pie, tam'o'shantor, bi-corn, tri-corn, bandeau..."- Mad Hatter to the Red Queen in Alice in Wonderland.
Well, that is quite a list of hats. There were more but the Mad Hatter was speaking so fast I couldn't catch them all. I do love this Tim Burton version of Alice in Wonderland. It's a little dark and scary, fabulous to look at and I am always taken by how a milliner's, or hatter's, workroom in a movie looks so much like mine. You must be able to make many different hats!
Cooking chicken is the same. Should it be poached, fried, breaded, pounded, sautéd, baked, boiled, broiled, barbecued, stuffed, ground, deboned, skinned, braised or roasted? Believe me I have tried it all. Like making a favorite hat, I have a favorite cooking method. They say you can tell how well someone cooks by their roast chicken. And everyone seems to have their own way. I have combined several techniques and I think this is the best way to roast a chicken, thanks to Julia Child, Mario Batali and Jamie Oliver. I use a rack in the pan so the heat is all around the chicken and I can strew vegetables in the bottom.
Roast Chicken
3-4 lb. organic, free-range whole chicken
1 tsp. sea salt
1 bunch sage leaves
1 lemon, quartered,
4 tbs. compound butter; softened butter mixed with finely chopped tarragon, thyme leaves and sea salt
olive oil
vegetables for strewing; can include carrots, potatoes, peppers, fennel
1 large cast-iron skillet and a chicken rack
Pre-heat the oven to 400 degrees
Remove the bag of chicken parts. Save for later. Rinse the chicken in hot water and dry thoroughly with paper towels. Sprinkle the inside cavity with sea salt. Stuff in the bunch of sage leaves. Squeeze a little lemon juice from each quarter into the cavity and stuff in the lemon wedges. Loosen the skin over the breasts and spread 2 tbs. of the compound butter over each breast under the skin. Tuck the ends of the wings behind the back of the bird. I don't truss, I like the legs open so the inside thigh meat cooks before the breasts dry out. Make a small slit in the inside thigh where it connects to the body, this will also help to cook the thighs by the bone. Massage the chicken all over with olive oil.
Place the chicken on its side on the rack. Roast in the hot oven for 15 minutes. Turn the chicken over to the other side and roast another 15 minutes. Turn the heat down to 350 degrees and put the chicken on its back. Baste with any juices in the pan. Strew your selection of vegetables in the pan, baste with the juices and continue roasting another 30-45 minutes, basting every 10 minutes. The chicken is done when the temperature reaches 160 degrees, or the leg wiggles and the juices are clear. Remove the chicken to a platter to rest and cover loosely with foil.
Stir the vegetables and continue roasting until they are caramelized and tender. Serve family style with the carved chicken.
You can then use the carcass and the neck, etc. from the bag of parts to make a stock. (Except the liver, which I sauté and add to a potato salad). Simmer gently in water to cover for 1-1 1/2 hours with a carrot, celery, bay leaf and a bouquet of herbs or parsley stems. Skim any foam off the top as it simmers. Cool, strain, store in fridge, use within 2 days.
Yummy, evenly cooked every time. Thanks to Julia for the roasting each side first technique, to Mario for the tip of slitting the thigh and to Jamie for the compound butter under the skin. A perfect creation...
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy Shop.
"Hat it?"
"What I could do with this monument, this orb! Well then, shall it be a bonnet or a boater? Or something for the boudoir? Cloche, dunce hat, bed cap, coif, snood, babush, yamaka, pork pie, tam'o'shantor, bi-corn, tri-corn, bandeau..."- Mad Hatter to the Red Queen in Alice in Wonderland.
Well, that is quite a list of hats. There were more but the Mad Hatter was speaking so fast I couldn't catch them all. I do love this Tim Burton version of Alice in Wonderland. It's a little dark and scary, fabulous to look at and I am always taken by how a milliner's, or hatter's, workroom in a movie looks so much like mine. You must be able to make many different hats!
Cooking chicken is the same. Should it be poached, fried, breaded, pounded, sautéd, baked, boiled, broiled, barbecued, stuffed, ground, deboned, skinned, braised or roasted? Believe me I have tried it all. Like making a favorite hat, I have a favorite cooking method. They say you can tell how well someone cooks by their roast chicken. And everyone seems to have their own way. I have combined several techniques and I think this is the best way to roast a chicken, thanks to Julia Child, Mario Batali and Jamie Oliver. I use a rack in the pan so the heat is all around the chicken and I can strew vegetables in the bottom.
Roast Chicken
3-4 lb. organic, free-range whole chicken
1 tsp. sea salt
1 bunch sage leaves
1 lemon, quartered,
4 tbs. compound butter; softened butter mixed with finely chopped tarragon, thyme leaves and sea salt
olive oil
vegetables for strewing; can include carrots, potatoes, peppers, fennel
1 large cast-iron skillet and a chicken rack
Pre-heat the oven to 400 degrees
Remove the bag of chicken parts. Save for later. Rinse the chicken in hot water and dry thoroughly with paper towels. Sprinkle the inside cavity with sea salt. Stuff in the bunch of sage leaves. Squeeze a little lemon juice from each quarter into the cavity and stuff in the lemon wedges. Loosen the skin over the breasts and spread 2 tbs. of the compound butter over each breast under the skin. Tuck the ends of the wings behind the back of the bird. I don't truss, I like the legs open so the inside thigh meat cooks before the breasts dry out. Make a small slit in the inside thigh where it connects to the body, this will also help to cook the thighs by the bone. Massage the chicken all over with olive oil.
Place the chicken on its side on the rack. Roast in the hot oven for 15 minutes. Turn the chicken over to the other side and roast another 15 minutes. Turn the heat down to 350 degrees and put the chicken on its back. Baste with any juices in the pan. Strew your selection of vegetables in the pan, baste with the juices and continue roasting another 30-45 minutes, basting every 10 minutes. The chicken is done when the temperature reaches 160 degrees, or the leg wiggles and the juices are clear. Remove the chicken to a platter to rest and cover loosely with foil.
Stir the vegetables and continue roasting until they are caramelized and tender. Serve family style with the carved chicken.
You can then use the carcass and the neck, etc. from the bag of parts to make a stock. (Except the liver, which I sauté and add to a potato salad). Simmer gently in water to cover for 1-1 1/2 hours with a carrot, celery, bay leaf and a bouquet of herbs or parsley stems. Skim any foam off the top as it simmers. Cool, strain, store in fridge, use within 2 days.
Yummy, evenly cooked every time. Thanks to Julia for the roasting each side first technique, to Mario for the tip of slitting the thigh and to Jamie for the compound butter under the skin. A perfect creation...
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy Shop.
Saturday, October 22, 2011
The Prince and Rice Pudding
"She's quite what you call old hat."
"And I'm what you call new hat?"
"Better an old hat than a bare head."-Prince and the Showgirl (1947)
This exchange is part of a conversation between Lawrence Olivier as the Prince and Marilyn Monroe as the Showgirl in the 1947 film. I have read that there were tensions between these two actors but it is one of my favorite Marilyn Monroe films. And she gets to attend a Royal wedding.
It is funny how once again a hat is a symbol for something else, in this case something a bit risque. These two characters dance around each other and end up having a good time in spite of themselves. That white dress that Miss Monroe spends most of the movie wearing is almost a scene stealer.
Creamy white rice pudding is also a scene stealer. For such a humble dessert it can be so satisfying. If you serve it with a fruit preserve or compote in a parfait glass it is ready for a closeup.
Rice Pudding
1/2 cup Arborio rice
2 tbs. butter
4-5 cups hot milk
1/2 cup sugar
zest of 1 lemon
1/2 tsp. salt
1/4 cup plum preserves
Sauté the rice in the butter until all the rice kernels are coated. Add 4 cups of the hot milk, the sugar, lemon zest and salt. Cook for about an hour over medium low heat, stirring every few minutes. If the pudding gets too thick add a little more hot milk. The consistency should stay loose, it will thicken a lot as it cools. The rice should be very creamy with a tiny bit of bite at the center of the kernels.
When the pudding is ready, layer it into parfait glasses with the plum preserves. Chill before serving.
White and scrumptious, as good as Marilyn in that white dress!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
"And I'm what you call new hat?"
"Better an old hat than a bare head."-Prince and the Showgirl (1947)
This exchange is part of a conversation between Lawrence Olivier as the Prince and Marilyn Monroe as the Showgirl in the 1947 film. I have read that there were tensions between these two actors but it is one of my favorite Marilyn Monroe films. And she gets to attend a Royal wedding.
It is funny how once again a hat is a symbol for something else, in this case something a bit risque. These two characters dance around each other and end up having a good time in spite of themselves. That white dress that Miss Monroe spends most of the movie wearing is almost a scene stealer.
Creamy white rice pudding is also a scene stealer. For such a humble dessert it can be so satisfying. If you serve it with a fruit preserve or compote in a parfait glass it is ready for a closeup.
Rice Pudding
1/2 cup Arborio rice
2 tbs. butter
4-5 cups hot milk
1/2 cup sugar
zest of 1 lemon
1/2 tsp. salt
1/4 cup plum preserves
Sauté the rice in the butter until all the rice kernels are coated. Add 4 cups of the hot milk, the sugar, lemon zest and salt. Cook for about an hour over medium low heat, stirring every few minutes. If the pudding gets too thick add a little more hot milk. The consistency should stay loose, it will thicken a lot as it cools. The rice should be very creamy with a tiny bit of bite at the center of the kernels.
When the pudding is ready, layer it into parfait glasses with the plum preserves. Chill before serving.
White and scrumptious, as good as Marilyn in that white dress!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Thursday, October 13, 2011
Hedy Lamarr and Scarlet Runner Beans
"Watch out for your stovepipe."-Spencer Tracy to Hedy Lamarr in the film, I Take This Woman, 1940
The hats of this era were very sculptural. Hence the comment from Spencer Tracy. Hedy Lamarr's hat did resemble a stovepipe. It was also a nick-name for a top hat. She wore a very interesting outfit with this rather plain column shaped creation. It was adorned with dangling balls. The movie plot itself was pretty forgettable, mostly interesting as a visual treat and a chance to see Miss Lamarr. She was very beautiful and didn't make very many movies.
A visual treat in the garden are scarlet runner beans. Beautiful red flowers turn into big pods with large purple beans inside. The beans are big enough to cut with a knife and fork when cooked and served. I felt a little like Mickey Mouse in the cartoon, Mickey and the Beanstalk. He has one bean and it is big enough to cut with a knife and fork. Well, we know what became of that bean. My neighbor had some of these bean plants cascading over a low brick wall. The person tending this particular garden never picked them so I did some foraging. A cup of these delicious beans in a homemade pesto sauce, served over my favorite gluten-free pasta was a memorable dish.
Scarlet Runner Beans in Pesto
serves 4 people as a side dish
1 cup dried Scarlet Runner beans
1 bay leaf
1 tbs. fresh thyme leaves
2 cups basil leaves
1/4 cup olive oil
1/4 cup freshly grated Parmagiano-Reggiano
salt to taste
1 8oz. box of Ancient Harvest corn and quinoa linguine
Soak the beans overnight in cold water. Drain and cover with fresh water, add the bay leaf and thyme and simmer until tender, about 1- 1/2 hours. Salt to taste after the beans are cooked. Drain off all but 1/2 cup of the cooking liquid.
To make the pesto, process the basil leaves and olive oil in a small food processor, mix in the grated cheese. Mix with the beans while they are still warm.
Cook the pasta until al dente in boiling salted water. Toss with the pesto and bean mixture. Serve with a grating of fresh Parmagiano-Reggiano and a squeeze of lemon juice.
I can't wait until next spring to plant my own crop of scarlet runner beans...
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
The hats of this era were very sculptural. Hence the comment from Spencer Tracy. Hedy Lamarr's hat did resemble a stovepipe. It was also a nick-name for a top hat. She wore a very interesting outfit with this rather plain column shaped creation. It was adorned with dangling balls. The movie plot itself was pretty forgettable, mostly interesting as a visual treat and a chance to see Miss Lamarr. She was very beautiful and didn't make very many movies.
A visual treat in the garden are scarlet runner beans. Beautiful red flowers turn into big pods with large purple beans inside. The beans are big enough to cut with a knife and fork when cooked and served. I felt a little like Mickey Mouse in the cartoon, Mickey and the Beanstalk. He has one bean and it is big enough to cut with a knife and fork. Well, we know what became of that bean. My neighbor had some of these bean plants cascading over a low brick wall. The person tending this particular garden never picked them so I did some foraging. A cup of these delicious beans in a homemade pesto sauce, served over my favorite gluten-free pasta was a memorable dish.
Scarlet Runner Beans in Pesto
serves 4 people as a side dish
1 cup dried Scarlet Runner beans
1 bay leaf
1 tbs. fresh thyme leaves
2 cups basil leaves
1/4 cup olive oil
1/4 cup freshly grated Parmagiano-Reggiano
salt to taste
1 8oz. box of Ancient Harvest corn and quinoa linguine
Soak the beans overnight in cold water. Drain and cover with fresh water, add the bay leaf and thyme and simmer until tender, about 1- 1/2 hours. Salt to taste after the beans are cooked. Drain off all but 1/2 cup of the cooking liquid.
To make the pesto, process the basil leaves and olive oil in a small food processor, mix in the grated cheese. Mix with the beans while they are still warm.
Cook the pasta until al dente in boiling salted water. Toss with the pesto and bean mixture. Serve with a grating of fresh Parmagiano-Reggiano and a squeeze of lemon juice.
I can't wait until next spring to plant my own crop of scarlet runner beans...
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Wednesday, September 21, 2011
Talking Hats and Pepper Enchiladas
"You're the one with the hat that didn't say anything."
"You must know some pretty talkative hats."-Two for the Seesaw (1962)
In this movie based on a play, Two for the Seesaw, the two main characters are played by Shirley Maclaine and Robert Mitchum. It is very much about the developing relationship between two people using hats as an introduction. They meet in Manhattan and each are trying to put their lives back together. It is an interesting character study but as a movie I did not think it was "the whole enchilada".
The roasted pepper enchiladas we had last night were "the whole enchilada". So many lovely subtle flavors in this dish. I adapted the recipe from one of Rick Bayless's in Mexico, One plate at a Time. He used roasted poblano peppers and spinach. I had red bell peppers and a very ripe tomato. The addition of milk to make a slightly creamy sauce was the same.
Roasted Red Pepper Enchiladas
1 lb. boneless, skinless chicken thighs
2 cups chicken stock
3 large red bell peppers
1 big ripe tomato
1 cup milk
2 tbs finely chopped cilantro
8 oz. Monterey Jack cheese, grated
12 corn tortillas
grape seed oil for frying
guacamole; 2 ripe avocados smashed with juice of 1 lime, 1 tbs. chopped cilantro and a pinch of sea salt
Poach the chicken thighs very gently in the chicken stock for 20 minutes. Remove the thighs and let cool, reserving the stock.
Roast the bell peppers over a flame until the skin is completely blackened. Place the peppers in a bowl, cover with cling film and let them steam for 10 minutes. When they are cool enough to handle remove the blackened skin, seeds and ribs from the inside of the peppers. Cut two of the peppers into big chunks and put in a saucepan with a cup of the reserved stock. Let simmer to finish cooking the peppers. Add 1/2 tsp. salt and 1 tbs. chopped cilantro.
Prick the tomato with the point of a knife and place in boiling salted water for one minute. Remove the skin, coarsely chop and add to the bell pepper mixture. When the peppers are tender and the tomato has dissolved into the sauce, puree with a hand blender. Mix the cup of milk with 1/4 cup of the reserved stock and add to the pureed peppers. Simmer the sauce until it thickens slightly.
Heat about 1" of the grape seed oil in a small cast iron pan just big enough to fit the tortillas. When the oil is hot, fry the tortillas one at a time for 30 seconds on each side. Work quickly, you don't want them crispy. Drain on a brown paper bag.
To prepare the filling, shred the cooked chicken. Finely dice the remaining bell pepper and mix with the shredded chicken along with 1/2 cup of the grated cheese and 1 tbs. of the chopped cilantro. Season with a pinch of salt.
To form the enchiladas, put some of the sauce in a shallow dish big enough for dipping the tortillas. Coat a tortilla on both sides with the sauce, fill with about 2 tbs. of the filling, roll it into a cigar shape and put seam side down into a rectangular baking dish big enough to hold all twelve enchiladas. Assemble the rest of the enchiladas in the dish and pour over the remaining sauce. Sprinkle on the rest of the cheese and bake in a 350 degree oven for 35 minutes until the cheese is golden brown. Let rest 5 minutes before serving.
Garnish with homemade guacamole and sour cream. Serve with baked black beans and a green salad.
Now that is the whole enchilada.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
"You must know some pretty talkative hats."-Two for the Seesaw (1962)
In this movie based on a play, Two for the Seesaw, the two main characters are played by Shirley Maclaine and Robert Mitchum. It is very much about the developing relationship between two people using hats as an introduction. They meet in Manhattan and each are trying to put their lives back together. It is an interesting character study but as a movie I did not think it was "the whole enchilada".
The roasted pepper enchiladas we had last night were "the whole enchilada". So many lovely subtle flavors in this dish. I adapted the recipe from one of Rick Bayless's in Mexico, One plate at a Time. He used roasted poblano peppers and spinach. I had red bell peppers and a very ripe tomato. The addition of milk to make a slightly creamy sauce was the same.
Roasted Red Pepper Enchiladas
1 lb. boneless, skinless chicken thighs
2 cups chicken stock
3 large red bell peppers
1 big ripe tomato
1 cup milk
2 tbs finely chopped cilantro
8 oz. Monterey Jack cheese, grated
12 corn tortillas
grape seed oil for frying
guacamole; 2 ripe avocados smashed with juice of 1 lime, 1 tbs. chopped cilantro and a pinch of sea salt
Poach the chicken thighs very gently in the chicken stock for 20 minutes. Remove the thighs and let cool, reserving the stock.
Roast the bell peppers over a flame until the skin is completely blackened. Place the peppers in a bowl, cover with cling film and let them steam for 10 minutes. When they are cool enough to handle remove the blackened skin, seeds and ribs from the inside of the peppers. Cut two of the peppers into big chunks and put in a saucepan with a cup of the reserved stock. Let simmer to finish cooking the peppers. Add 1/2 tsp. salt and 1 tbs. chopped cilantro.
Prick the tomato with the point of a knife and place in boiling salted water for one minute. Remove the skin, coarsely chop and add to the bell pepper mixture. When the peppers are tender and the tomato has dissolved into the sauce, puree with a hand blender. Mix the cup of milk with 1/4 cup of the reserved stock and add to the pureed peppers. Simmer the sauce until it thickens slightly.
Heat about 1" of the grape seed oil in a small cast iron pan just big enough to fit the tortillas. When the oil is hot, fry the tortillas one at a time for 30 seconds on each side. Work quickly, you don't want them crispy. Drain on a brown paper bag.
To prepare the filling, shred the cooked chicken. Finely dice the remaining bell pepper and mix with the shredded chicken along with 1/2 cup of the grated cheese and 1 tbs. of the chopped cilantro. Season with a pinch of salt.
To form the enchiladas, put some of the sauce in a shallow dish big enough for dipping the tortillas. Coat a tortilla on both sides with the sauce, fill with about 2 tbs. of the filling, roll it into a cigar shape and put seam side down into a rectangular baking dish big enough to hold all twelve enchiladas. Assemble the rest of the enchiladas in the dish and pour over the remaining sauce. Sprinkle on the rest of the cheese and bake in a 350 degree oven for 35 minutes until the cheese is golden brown. Let rest 5 minutes before serving.
Garnish with homemade guacamole and sour cream. Serve with baked black beans and a green salad.
Now that is the whole enchilada.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Friday, September 2, 2011
The Eligible Bachelor and Carrot Salad
"That girl is as nervous as a cat."
Response from hard of hearing Aunt, "Yes, she always looked curious in a hat."- The Eligible Bachelor with Sherlock Holmes
Can you imagine if they were playing telephone? Curious, as in 'What's that?' or funny looking in a hat? Well it was all nonsense and did not help Mr. Holmes solve the case of murder.
I came across a curious recipe recently. I was looking for something to make with a big bunch of organic carrots. These were the fat tipped ones that have great flavor. Jamie Oliver had a recipe for carrot and avocado salad. This is my version.
Carrot and Avocado Salad
serves 4 people
8-10 big fat-tipped heirloom organic carrots
1 tsp. cumin seeds1 tbs. chopped cilantro
2 tbs. olive oil
1 tbs. red wine vinegar
1/2 tsp. sea salt
1 orange, cut in half
1 lime, cut in half
2 ripe avocados
1 cup micro-greens
Wash, peel and cut the carrots in half lengthwise. Cook for 8-10 minutes in boiling salted water until just tender. While the carrots are cooking, prepare the marinade. In a mortar and pestle, grind the cumin seeds with the chopped cilantro, olive oil, vinegar and sea salt.
When the carrots are cooked and still hot, toss them into the marinade. Put them in a single layer in a baking dish big enough for them and the orange and lime halves, cut side down. Bake in a pre-heated 350 degree oven for 20-25 minutes. Let cool to room temperature. Make a dressing with the juice of the cooked orange and lime and a little olive oil. Cut the avocado into bite sized pieces, cut the carrots into big chunks and gently mix with the avocado. Arrange on 4 plates, top with a small handful of the micro-greens and pour over the orange and lime dressing. Finish with a drizzle of really good olive oil.
A curious carrot salad, and very tasty.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Response from hard of hearing Aunt, "Yes, she always looked curious in a hat."- The Eligible Bachelor with Sherlock Holmes
Can you imagine if they were playing telephone? Curious, as in 'What's that?' or funny looking in a hat? Well it was all nonsense and did not help Mr. Holmes solve the case of murder.
I came across a curious recipe recently. I was looking for something to make with a big bunch of organic carrots. These were the fat tipped ones that have great flavor. Jamie Oliver had a recipe for carrot and avocado salad. This is my version.
Carrot and Avocado Salad
serves 4 people
8-10 big fat-tipped heirloom organic carrots
1 tsp. cumin seeds1 tbs. chopped cilantro
2 tbs. olive oil
1 tbs. red wine vinegar
1/2 tsp. sea salt
1 orange, cut in half
1 lime, cut in half
2 ripe avocados
1 cup micro-greens
Wash, peel and cut the carrots in half lengthwise. Cook for 8-10 minutes in boiling salted water until just tender. While the carrots are cooking, prepare the marinade. In a mortar and pestle, grind the cumin seeds with the chopped cilantro, olive oil, vinegar and sea salt.
When the carrots are cooked and still hot, toss them into the marinade. Put them in a single layer in a baking dish big enough for them and the orange and lime halves, cut side down. Bake in a pre-heated 350 degree oven for 20-25 minutes. Let cool to room temperature. Make a dressing with the juice of the cooked orange and lime and a little olive oil. Cut the avocado into bite sized pieces, cut the carrots into big chunks and gently mix with the avocado. Arrange on 4 plates, top with a small handful of the micro-greens and pour over the orange and lime dressing. Finish with a drizzle of really good olive oil.
A curious carrot salad, and very tasty.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Friday, August 19, 2011
Philip Marlowe and Sauted Cucumbers
"On the smooth brown hair was a hat that had been taken from its mother too young." -Philip Marlowe, The Little Sister
Raymond Chandler sure had his own way with words. In this one sentence we have a picture of what this new client of his detective, Philip Marlowe's, was like. A young woman trying to look older but only looking as if she were dressed in her mother's clothes. Philip Marlowe summed her up in one look. He was super cool. As cool as a cucumber.
Cucumbers are also cool. One of my new favorite ways to eat them is hot after being sautéd in butter. A really good side dish for fish or lamb chops. I successfully grew cucumbers this year and there is nothing like them freshly picked. They stay a little crunchy when you cook them.
Sautéd Cucumbers
Serves 2 people
1 large or 2 small cucumbers
2 tbs. butter
1 tbs. olive oil
1/2 cup chicken stock (optional)
sea salt
Peel the cucumbers. Cut them in half lengthwise and remove the seeds. Halve again and cut into 2"-3" lengths. Melt the butter in a sauté pan with the olive oil. Add the cucumbers and sauté until tender. Season with sea salt. They can be served at this point or if you want a little more sauce add the chicken stock and cook for a few minutes until it reduces and thickens.
Philip Marlowe and cucumbers. Both pretty cool.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Cucumbers are also cool. One of my new favorite ways to eat them is hot after being sautéd in butter. A really good side dish for fish or lamb chops. I successfully grew cucumbers this year and there is nothing like them freshly picked. They stay a little crunchy when you cook them.
Sautéd Cucumbers
Serves 2 people
1 large or 2 small cucumbers
2 tbs. butter
1 tbs. olive oil
1/2 cup chicken stock (optional)
sea salt
Peel the cucumbers. Cut them in half lengthwise and remove the seeds. Halve again and cut into 2"-3" lengths. Melt the butter in a sauté pan with the olive oil. Add the cucumbers and sauté until tender. Season with sea salt. They can be served at this point or if you want a little more sauce add the chicken stock and cook for a few minutes until it reduces and thickens.
Philip Marlowe and cucumbers. Both pretty cool.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Tuesday, July 12, 2011
The Cheshire Cat and Colorful Coleslaw
"I really do love that hat...I'll wear it to all the finest occasions." -Cheshire Cat, Alice in Wonderland
The Cheshire Cat does have a chance to wear the Mad Hatter's top hat. He actually saves the Mad Hatter's life while wearing it. That hat had really been on an adventure. It had been re-trimmed with a luxurious satin ribbon and sported some very fine hat pins. When the Cheshire Cat had to give back the hat, his parting words were, "Goodbye, sweet hat."
I wonder what fine occasions the Cheshire Cat was talking about. He had a way of appearing and disappearing whenever he wanted to. Say he made an appearance at a summer picnic. And he was wearing the hat and eating coleslaw. Very colorful coleslaw...it was wonderland after all.
Colorful Coleslaw
1 small head green cabbage, shredded
1 small head purple cabbage, shredded
1 bunch rainbow carrots, grated
1/4 cup dried cranberries
1/4 cup chopped parsley
dressing; whisk together 1/2 cup mayonaise, 1/2 cup creme fraiche, zest and juice of 1 lemon, 2 tbs. apple cider vinegar, 1 tsp. fennel seeds, 1 tsp. sea salt
In a big mixing bowl, combine the shredded cabbage, carrots, cranberries and parsley. Pour over the dressing and toss together. Let marinate for at least an hour before serving, stirring a couple of times.
This coleslaw is colorful enough for a fine occasion, to be eaten outside with hats on.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
The Cheshire Cat does have a chance to wear the Mad Hatter's top hat. He actually saves the Mad Hatter's life while wearing it. That hat had really been on an adventure. It had been re-trimmed with a luxurious satin ribbon and sported some very fine hat pins. When the Cheshire Cat had to give back the hat, his parting words were, "Goodbye, sweet hat."
I wonder what fine occasions the Cheshire Cat was talking about. He had a way of appearing and disappearing whenever he wanted to. Say he made an appearance at a summer picnic. And he was wearing the hat and eating coleslaw. Very colorful coleslaw...it was wonderland after all.
Colorful Coleslaw
1 small head green cabbage, shredded
1 small head purple cabbage, shredded
1 bunch rainbow carrots, grated
1/4 cup dried cranberries
1/4 cup chopped parsley
dressing; whisk together 1/2 cup mayonaise, 1/2 cup creme fraiche, zest and juice of 1 lemon, 2 tbs. apple cider vinegar, 1 tsp. fennel seeds, 1 tsp. sea salt
In a big mixing bowl, combine the shredded cabbage, carrots, cranberries and parsley. Pour over the dressing and toss together. Let marinate for at least an hour before serving, stirring a couple of times.
This coleslaw is colorful enough for a fine occasion, to be eaten outside with hats on.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Monday, July 11, 2011
The Mad Hatter and Fried Chicken Legs
"Everyone can get a horse and carriage, but the absolute best way to travel is by hat." -Mad Hatter, Alice in Wonderland
This would sound silly if it weren't spoken by the Mad Hatter. Nothing is as it seems in Wonderland and traveling by hat is indeed how Alice gets to the palace of the Red Queen of Hearts.
In my house there were very mixed reviews of the 2010 version of Alice in Wonderland. I finally saw it and loved it. Especially the heads floating in the moat...that was creepy. There were a couple of good hat scenes where the Mad Hatter was making hats and trying them on the Queen. His hat has a major part in the movie.
So Alice traveled by hat. She did not have to use her legs when it came to covering a great distance. Should I say her legs reminded me of chicken legs. No that would be mean. Now I am thinking of chicken legs. And frying them.
Fried Chicken Legs
serves 2 people
5-6 chicken drumsticks
1 cup buttermilk
1 cup gluten-free, all-purpose flour
1tbs. salt
grape seed oil for frying
Marinate the chicken drumsticks in the buttermilk for at least 2 hours. Pre-heat the oven to 350 degrees. Heat about 3" of grape seed oil to 325 degrees in a heavy pot with high sides. Mix the flour and salt in a shallow dish and coat the chicken with the flour right before frying. Work in small batches. Fry the chicken on all sides until golden brown. Transfer to a rack on a sheet pan in the hot oven. When all the chicken is done leave it in the oven for 10 minutes. Serve hot with a green salad.
Eating crunchy fried chicken legs and traveling by hat...both good.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
This would sound silly if it weren't spoken by the Mad Hatter. Nothing is as it seems in Wonderland and traveling by hat is indeed how Alice gets to the palace of the Red Queen of Hearts.
In my house there were very mixed reviews of the 2010 version of Alice in Wonderland. I finally saw it and loved it. Especially the heads floating in the moat...that was creepy. There were a couple of good hat scenes where the Mad Hatter was making hats and trying them on the Queen. His hat has a major part in the movie.
So Alice traveled by hat. She did not have to use her legs when it came to covering a great distance. Should I say her legs reminded me of chicken legs. No that would be mean. Now I am thinking of chicken legs. And frying them.
Fried Chicken Legs
serves 2 people
5-6 chicken drumsticks
1 cup buttermilk
1 cup gluten-free, all-purpose flour
1tbs. salt
grape seed oil for frying
Marinate the chicken drumsticks in the buttermilk for at least 2 hours. Pre-heat the oven to 350 degrees. Heat about 3" of grape seed oil to 325 degrees in a heavy pot with high sides. Mix the flour and salt in a shallow dish and coat the chicken with the flour right before frying. Work in small batches. Fry the chicken on all sides until golden brown. Transfer to a rack on a sheet pan in the hot oven. When all the chicken is done leave it in the oven for 10 minutes. Serve hot with a green salad.
Eating crunchy fried chicken legs and traveling by hat...both good.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Thursday, July 7, 2011
The Doll's Hat and Little Zucchini Cakes
"The entire gamut of female cussedness reduced and confined to a few spare inches of hat." -New York Sunday Mirror, Spring 1938
Hats became almost miniature in the Spring of 1938. They were called "Doll's Hats". Apparently men hated them. I wonder why they elicited such a strong opinion. Of course the thing about hats is everyone has an opinion about them. But this is not a very nice one.
At the New York World's Fair in the 1930's, a copper time capsule was sealed to be opened in 5,000 years. The hat chosen to be put in the capsule and to represent the 1930's turned out to be the "Doll's Hat". A miniature purple and green hat with a veil and purple ostrich feathers was made by famed milliner Lilly Daché.
There is a resurgence today of the "Doll's Hat". They have a new name, "fascinators". A few inches of hat. You can top them with almost anything. If I relate that to food I think of little zucchini cakes. A few inches of goodness and top them with almost anything.
Little Zucchini Cakes
makes 8-2" cakes
2-6" zucchini, grated
1 tbs. Zazu & Violets' all-purpose gluten-free flour
1/2 tsp. salt
1/4 cup Zazu & Violets' all purpose gluten-free flour for dredging
grape seed oil for frying
Mix together the zucchini, flour, and salt. Let sit for 5 minutes then form into 2" patties. Heat grape seed oil in a skillet, enough to just cover the bottom of the pan. When the oil is hot and working quickly, lightly dredge the patties in the flour and lay in the hot pan. Fry for 3-4 minutes on each side until golden brown. Drain on paper towels.
Let the zucchini cakes cool a bit. Top with creme fraiche and chopped chives or smoked salmon and horseradish cream. Try finely sliced cucumbers mixed with yogurt for a refreshing topping.
These little zucchini cakes are a few inches of goodness just like the "Doll's Hat".
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Hats became almost miniature in the Spring of 1938. They were called "Doll's Hats". Apparently men hated them. I wonder why they elicited such a strong opinion. Of course the thing about hats is everyone has an opinion about them. But this is not a very nice one.
At the New York World's Fair in the 1930's, a copper time capsule was sealed to be opened in 5,000 years. The hat chosen to be put in the capsule and to represent the 1930's turned out to be the "Doll's Hat". A miniature purple and green hat with a veil and purple ostrich feathers was made by famed milliner Lilly Daché.
There is a resurgence today of the "Doll's Hat". They have a new name, "fascinators". A few inches of hat. You can top them with almost anything. If I relate that to food I think of little zucchini cakes. A few inches of goodness and top them with almost anything.
Little Zucchini Cakes
makes 8-2" cakes
2-6" zucchini, grated
1 tbs. Zazu & Violets' all-purpose gluten-free flour
1/2 tsp. salt
1/4 cup Zazu & Violets' all purpose gluten-free flour for dredging
grape seed oil for frying
Mix together the zucchini, flour, and salt. Let sit for 5 minutes then form into 2" patties. Heat grape seed oil in a skillet, enough to just cover the bottom of the pan. When the oil is hot and working quickly, lightly dredge the patties in the flour and lay in the hot pan. Fry for 3-4 minutes on each side until golden brown. Drain on paper towels.
Let the zucchini cakes cool a bit. Top with creme fraiche and chopped chives or smoked salmon and horseradish cream. Try finely sliced cucumbers mixed with yogurt for a refreshing topping.
These little zucchini cakes are a few inches of goodness just like the "Doll's Hat".
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
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