Sunday, February 28, 2010

Our 4th Annual OTBN Party

What the heck is OTBN is what you might be asking..... this blog will tell you all about it and how to host your own.  OTBN stands for.... Open That Bottle Night.... referring to wine of course.  OTBN is global/worldwide and is ALWAYS held on the last Saturday of February.

A married couple wrote a wine article every Friday for the Wall Street Journal (they recently retired that column this past year).... and among their many journeys and experiences with friends.... old friends and new friends they met along their journeys..... a conversation that came up often, was how everyone had 'that' special bottle of wine that they were saving for 'that' special event, day, or celebration.....but..... 'that' day never seemed to come......no day ever seemed worthy enough to open 'that' bottle of wine, and thus.... many wonderful bottles of wine would eventually turn to vinegar or just go bad and 'that' special bottle was admired but never enjoyed.  So.... this married couple invited everyone around the world to gather some friends who would bring their own 'that' special bottle, or a bottle of wine they just picked out and want to make a special memory with or have wanted to try for awhile... you get the gist.... have some nibbles to go with the wines and basically have a wine tasting with your friends or special someone's and create special memories to go with all those special bottles of wine.  In other words.... they created a reason to actually open and enjoy 'that' special bottle of wine. 

My husband who is an avid reader of the Wall Street Journal, and who enjoys discovering new wines, always wanted to host an OTBN party.... but it is in the middle of winter, we live where the weather is always iffy that time of year, and we didn't know enough people who were really interested in wine at the time for us to go through the trouble of hosing an OTBN party.  Then, one Labor Day weekend at Joe's cousin's home.... he and several of his cousins were all sitting around discussing various wines and we decided then and there to host one and invite his cousins.  That was our first OTBN party, it was such a success, we have continued the tradition ever since, and plan on continuing the tradition as long as people will come enjoy it with us.  

We have kept a journal each year of the wines that were opened and enjoyed, along with the dates of the wine, where the wine originated and who brought the wine.  We rate the wines with stars and we always review the journal each year as we begin the current OTBN party.  

Joe and I provide all the nibbles.... we spend the entire day in the kitchen together preparing for the party.... and other than Thanksgiving.... it is one of my favorite days, because we are putzing along, doing our various kitchen dances and being with and working with each other, yet we are totally focused on our separate tasks.  We have music playing in the background... it's just a fun fun day in the kitchen.  

This year our menu was.... various gourmet cheeses, with fruits, nuts, honey, crackers and toasttes, artichoke and spinach hummus/roasted red pepper hummus w/pita chips, smoked chicken/sundried tomato crepe wraps (I will have to post this recipe.... really good party nibble!), dill/chive, radish and salmon crepe wraps, bruschetta, smoked pork tenderloin with mini rolls, shrimp w/cocktail sauce, savory bread sticks, veggie tray, and last but definitely not least..... those amazing eclairs!  YUM!  Everything was ready by the time our guests arrived..... Joe and I had worked hard and were ready to relax and enjoy the party with our guests.... and that's exactly what we did too!!!  We all had a very good time!  

To host your own OTBN party..... here's how you do it....... send out invites the first of February to any friends or family who you would like to celebrate an evening enjoying special wines with, be sure to include a brief explanation of what OTBN is and for your guests to bring a special bottle of wine they would like to share.  Serve nibbles/hors d'vours.... either from the deli already prepared, or from the freezer section and thawed (there really is a nice selection of hors d'vours that can be found in the freezer section, including mini eclairs that are really good), or whipped up in your own kitchen.  Typically you would want nibbles that go well with wine.... such as cheeses, fruits, breads, antipasta, olives, thin sliced deli meats..... etc.  Your guests show up with their wines.... you as host serve each wine in the sequence of your choice and you and your guests enjoy each other's special wines together.  The conversation, the laughing, the enjoyment of the wines.... it is a wonderfully fun night.    

I think the couple who created OTBN were very smart to have it on a Saturday because Sunday's are definitely needed for recovery!!!  But then..... it only comes once a year.... so a little indulgence with special people and their special wines is good for the soul!  :  )  I hope those of you who read this blog are encouraged to host your own OTBN party next year.... don't worrry.... I will remind you several weeks before so you won't miss it.

So don't let your special wines spoil or never be enjoyed.....  join us and all the other worldwide OTBN'ers and make those bottle truly special with special memories!

Wednesday, February 24, 2010

Surprise Smile

Today I received a surprise in the mail.... which made me smile..... as in from ear to ear and I can't wipe it off my face kinda smile!  My wonderful sister in-law (Linda) and her wonderful husband (Bob) sent me the most thoughtful gift for my recent culinary school graduation.

Last weekend Bob and Linda went to Bristol Virginia to attend a book signing for Adriana Trigiani, who just happens to be one of my all time FAVORITE authors!  Linda actually introduced me to the writings of Adriana Trigiani when she lent me the book "Lucia, Lucia"...... I've been a HUGE fan ever since!  And of course Adriana Trigiani is also Linda's FAVORITE author too.  Linda had several books autographed and her photo taken with Adriani.  It was a priceless weekend spent on a date with her husband.

I'm sooooooooo super touched that they thought of me while on their special weekend.  They bought and had personally signed for me her family cookbook "Cooking with My Sisters".  What a priceless treasure!!!!!  A very prized piece of my cookbook collection!  THANK YOU Bob and Linda!!!  I'm thrilled beyond words!!!!

Both sets of Adriani's Grandparents are original Italians... but they come from different regions, and both Grandmothers were excellent cooks and seamstresses.  So there are original recipes from each Italian region as well as recipes converted and adapted..... a blend of American and Italian so to speak.  Cooking wasn't just a task to be done in order to feed and fuel all the hungry mouths and tummies..... it was a time to share in the labor, a time for lots of conversation, and a time to unite as a family.  This is the way it is with my own family.  We always gather in the kitchen.... all of us have different tasks we do to prepare the meal.... we all sit, eat and enjoy the meal together, while never dropping the flow of conversation from the preparing of the meal to the eating of the meal.

I have been enjoying this book all evening.... it's like I can't wait to finish reading it.... yet I want to take it slowly and savor each morsel too!  It is actually a family history book with their centuries old family recipes included.  In her inscription to me in my autographed book.... she suggested I try the meatballs.... so I will.... and then I will have a blog about them with the recipe included.

Buon Appetito!!!

Tuesday, February 23, 2010

Rich Sweet Dough Danish

YUM!!!!  I don't know any other way to begin this blog.... other than.... YUM!!!!

Last night I made a batch of Rich Sweet Dough Danish and WOWZERS.... WOWZERS... WOWZERS.... they are DE-LISH!!!!  It took all day and evening to make them.... they were a BIG hassle.... I started two batches and threw the first batch out... and then.... I wasn't sure the dough rose enough on the 2nd rising..... the dough was soooooooooo wet and sticky it was difficult to form into my pastries.... but..... in the end..... they are absolutely incredible!!!!

I have a few tweaks in mind for the next batch in hopes of making it less wet and sticky and more formable....  I might even try a completely different recipe altogether.   All day today, I had made my mind up that, that was my first, only and last batch of those dang pastries..... but.... I took some to share with my pilates ladies this morning.... my daughter took some to work to share... and then she, myself and my husband have all enjoyed them today as well... and after the 2nd pastry I literally gobbled down.... I decided that these are definitely a re-do treat to make.  The feedback from all those who tasted my pastries loved them.... I heard a bunch of UMMMMS!!!!!.... there was also a lot of finger licking...... and that alone qualifies them as excellent.  The particular danish I made were Lemon Cream Cheese/Raspberry, apricot glazed and drizzled with icing.  You honestly won't find any better in any bakery or pastry shop here or in France. The freshness just can't be beat!

I'm quite pleased with the end result of these pastries.... however, last night I was a bit disappointed in their flavor when I ate one hot and right out of the oven.  I learned that these are not pastry/bakery items that should be eaten hot... they definitely need to cool, so that the pastry will relax and become flaky vs doughy, and to allow the flavors of the pastry and the fillings to meld.  They were so much work yesterday and I was sooo disappointed in the results last night that.... I was equally surprised and pleased at how good they were this morning.

I'm ready to make another batch tomorrow so that my husband can take some to work to share.  He would be the hero of the day!  LOL  I made a batch of eclairs a few weeks ago for him to take into work to share and he was the hero for the day then.  Everyone likes to be made to feel special and somehow.... homemade baked treats always make people feel special!

I think I just might dream of these delightful treats tonight!  So on that note.... I'll end this blog the way it began with...... YUM!!!

Monday, February 22, 2010

Lauren's Birthday Dinner

I had intended to put on a 6 course dinner for our Valentine's Day celebration... but with all of us being sick, and me crawling out of bed at 3:00pm to go to the store to buy the food to cook and have prepared by 7:00.... well..... that plan quickly went out the door and plan B (lasagna, salad, red velvet cake) was put into motion.  We all gathered, we all ate, we all had a good time, and we all celebrated that we were all actually out of bed!  So one week later, with us all back to good health........ I decided to attempt that 6 course dinner again to celebrate Lauren's birthday.  This time..... it went quite well and we all waddled away from the table afterwards..... but still wanting to eat more because it was all soooo good!

1st course was "Dill & Chive Crepes with Lemon Cream Cheese, Salmon, and Radish Matchsticks rolled up into swirl hors d'ouevers.

2nd course was Coquilles St. Jacques..... or more commonly known as Sea Scallops Simmered in a flavored bath, then covered in white mushroom sauce, topped with parmesan cheese and baked til brown and bubbly.

3rd course was Butternut Squash Soup garnished with a creme fraiche swirl and apple coulis sauteed in butter and brown sugar.

4th course was Frissee and Fennel Salad garnished with orange sections, pine nuts and dried cranberries, dressed with lemon citrus vinaigrette.  French Bread Toastettes served on the side.

5th course was Maple Rubbed, Smoked Pork Tenderloin, served with Roasted Asparagus, Carrots, and Fingerling Potatoes.

6th course was Queen of Sheba Cake (Chocolate Almond Cake)

Lauren chose this menu.... although she did want Creme Brulee for dessert..... but A) it was her Birthday and you just gotta have a cake in which to put candles in, in which to blow out and wish upon.... and B) I don't have a blow torch for caramelizing the sugar on top of the brulee which is pretty much what makes it so special.  So..... the wonderfully delightfully treasure Queen of Sheba made the menu cut instead.

I must note that each course was a very small serving..... some were appetizer size, others half servings.  I started with fish and then cleansed the palate with the fresh salad with vinaigrette dressing before going into the more 'warm and earthy' flavors of the butternut squash soup and the pork and roasted vegetables.  The cake is really rich and sweet, so again, I served small portions.

Joe and I bought Lauren a 3 month old Beagle pup for her birthday.  She has wanted a puppy/dog for several years and since her graduation from Fashion school in LA and moving back home until she marries in September, she has shown she is now a mature responsible adult and is capable of taking full time care of a pet.  Zoey..... is precious!!!!  She is very sweet and lovable, playful but not hyper, is a very quick learner and is doing marvelous with her potty training.... and best of all..... she never barks, whines or cries!.  But...... she has both Lauren and her fiancee Kevin totally wrapped around their fingers!

It was another happy family celebration, with  lots of laugher, lots of good food, lots of good wine, and more memories for the scrapbook.  And..... I feel soooooo relieved to finally accomplish my 6 course meal!  It was soooooo much fun to cook too!

OTBN party coming up....... I've been working on my menu for a week and think I finally have it narrowed down to several yummy tummy pleasers that will go well with the wine selections.  (OTBN = Open That Bottle Night...... it is about gathering special folks who enjoy wine, having a few tasty nibbles to go with the wine, and then enjoying both the wine/nibbles and the company and making special memories with the wines.  I keep a journal each year of the wines, the years they were bottled and general comments on how everyone thought they tasted.  Each year, during the wine tasting, we review the wines of the past and make comparisons.  It's a very fun, laid back evening that we look forward to all year.  2010 is our 4th Annual OTBN Party.  Above paragraph is prepping you for the OTBN blog to follow!  

Sunday, February 14, 2010

Happy Valentine's Day

Love is what I do.... I totally 100% believe in Love!!!.... so having said that.... Valentine's Day is a very special day for me.  It's the day you get to be ooey gooey and make dovey eyes and sounds to your loved ones.... and that includes your significant other, your children, your Mom's, your Dad's, your dear friends, your Grandparents... the list is endless... the point being.... you get to openly show your deepest love to those you love.  It's typically a day of happiness.... however... for many it is a deep day of sadness over loves lost, for those my heart is truly sympathetic for the others, my heart celebrates with yours!

Last year Valentine's Day was the WORST day of my life.... EVER!!!!  I was lying in a hospital... 1 day post major surgery... the love of my life was in New Jersey attending the funeral of a VERY, VERY, VERY beloved Uncle... two of my daughters were at my bedside, so they weren't having a good Valentine's Day either... one daughter was not only 3000 miles away and worried about her Momma, but also without a soul to comfort her or be with her through this tough time in our family.  It just SUCKED!  SERIOUSLY, SERIOUSLY, SERIOUSLY SUCKED!  But here it is a whole year later... and while I am still in bed... sick with a cold, along with the rest of my family (we all feel absolutely miserable... and this is day 5!!), I feel soooooo blessed to just be in bed with a dagum cold and not like I was last year.  So.... that makes this Valentine's Day way better than last year and hopefully next year it will be SPECTACULAR!!

I have been working on my special Valentine's menu for the last 2 weeks.  Pouring through all my favorite cookbooks, taking notes, trying to whittle it down to a main theme.  Joe was out of town this week, we had a wallop of a snow storm,  Lauren and I were not only snowed in, but we were hunkered in bed together trying to take care of each other and both of us feeling horrid and miserable.   So looking forward to cooking my special Valentine's dinner was the only thing I could half way concentrate on.  I figured I wouldn't feel as spunky as I usually feel, but by Saturday I would at least feel good.  NOPE!!!  Not only did I not feel a bit better, my whole family were dropping like flies too.  Yet none of us wanted to cancel... we were all determined to gather and enjoy the evening together.

My original plan was to start with a Cheese/Fruit/Nut Appetizer, followed with A Trio of Soups served in 2 bite size bowls (Butternut Squash, Cream of Artichoke, Coconut Curry Chicken), then a Mix of Berries with Creme Anglaise (to cleanse the palate), then a small Caesar Salad, then on to the main course of Roasted Shrimp/Grilled Steaks with gorgonzola sauce, and with Mushroom, and Pearl Onions sauteed in butter, French Style Green Beans, and Roasted Potatoes, and finished off with Red Velvet Cake!  That was plan A!!  A pretty aggressive dinner.... but.... I thought I would have 2 full days of cooking to prepare.  As the days went by and neither Lauren or myself were getting better, but instead getting worse... I had to bail and go to Plan B... which I had to devise on the spot at 3:00pm Saturday.... because I had not even gotten to the store yet and dinner was to be served at 7:00pm.  It took all the energy I had to get out of bed and to the store at 3:00pm.

Plan B was... Cheese/Fruit/Nut Appetizer, followed by individually and artfully arranged Shrimp Cocktails that Joe (God Bless him!!!!) put together for me, then Caesar Salad w/french toastettes, then the main course of Lasagna Rolls and French Bread, and ending with the Red Velvet Cake.  A much smaller and simpler menu.... but.... we were all happy to be up right in chairs at the table with a home cooked meal in front of us.  There were a few bottles of good wine enjoyed throughout the dinner and after dinner we all relaxed huddled under blankets on the really super comfy couch and watched the Olympics.  It was actually a very good Valentine's Day celebration.

The biggest surprise of the evening was the Red Velvet Cake.  A few weeks ago when I was getting my hair cut, my hairdresser and I were engaged in the conversation about our Valentine's plans and I told her about my having a dinner party with the girls and their fellas.  She told me about her Mom's famous and special Red Velvet Cake and that she would send me the recipe via email.  Her Mom actually sent me the recipe herself and being sick and wanting this cake to be a really special surprise, I didn't have time for a trial run with this recipe until the late afternoon of the dinner.  It is truly an AMAZING cake and I just had to post the recipe for my blog readers.  Please give it a try.... you will definitely be glad you did. I was shocked at the frosting recipe and the method in which it is made.... but.... WOWZER, WOWZER, WOWZERS...... it's my new all time favorite icing/frosting!

Red Velvet Cake

1/2 Cup - Shortening
2 - Eggs
1 tsp - Vanilla
1 tsp - Salt
1 tsp - Baking Soda
2 Tbsp - Cocoa Powder
1 Tbsp - Vinegar
1 1/2 Cup - Sugar
2 oz - Red Food Coloring
1 Cup - Buttermilk
2 1/2 Cup - Flour

Cream Shortening, sugar and vanilla.
Add eggs, one at a time.
Make a paste of the cocoa powder and red food coloring, and add to sugar mixture.
Add flour, salt and buttermilk.
Add vinegar and baking soda.
Divide batter into 2 cake pans (greased and floured)
Bake at 350 for 25-35 minutes or until cake tester inserted in middle of cake comes out clean.
Remove cakes from pans and let cool on racks.  Split each cake in half crosswise.


Red Velvet Cake Frosting

5 Tbsp - Flour
1 Cup - Milk
1 Cup - Sugar
1 Stick - Butter
1 Stick - Margarine
1 tsp - Vanilla

Cook flour and milk (over double boiler) until thick.  Let cool completely.
Beat sugar, butter, margarine, and vanilla until fluffy and light.
Combine flour/milk mixture with the sugar mixture and beat for 3 minutes.

Frost/ice between each layer, around the sides and top of cake.  Refrigerate and serve chilled.

Tuesday, February 9, 2010

Snow Storm + Snow Day = Playing in the kitchen! : )

It started snowing Monday night and will continue to snow through to tomorrow night.  We will end up with about 8" of snow on top of the 4" already on the ground from this weekend.  It sure is pretty!!!  No way was I going to venture out on the roads today.  Our neighborhood didn't get plowed til after dark.  So it looks like I will be snowed in again tomorrow as well.  I ended up making a new recipe and teaching my youngest daughter Lauren, who is getting married in 6 months, how to make chicken and dumplings.  Today's new recipe was such a success, wonder what I can make for tomorrow!

My daughter Amber gave me "Ina Garten Barefoot Contessa PARTIES!" Cookbook as a graduation gift.... I already just absolutely LOVE it!!!!  This morning while I was bundled up and hunkered down watching the snow storm, I was reading through this new cookbook and found a recipe in it that sounded soooo good... I just HAD to give it a whirl.... and it turned out soooo much better than my already high expectations... I just HAD post it on my blog.

Sour Cream Coffee Cake... Ina claims this is the 'ultimate' breakfast treat.... and I agree!!!!  This recipe can also be made into muffins.

Sour Cream Coffee Cake

1 1/2 sticks - unsalted butter (room temperature)
1 1/2 cups - granulated sugar
3 - extra large eggs (room temperature)... if eggs are cold, place in bowl of warm water for 5 min.
1 1/2 tsp - pure vanilla extract
1 1/4 cup - sour cream
2 1/2 cups - cake flour (not self rising)
2 tsp - baking powder
1/2 tsp - baking soda
1/2 tsp kosher salt

Sour Cream Coffee Cake Streusel

3/4 cup - light brown sugar (packed)
1/2 cup - all purpose flour
1 1/2 tsp - ground cinnamon
1/4 tsp - kosher salt
3 tbsp - cold unsalted butter (cut into pieces)
3/4 cup - chopped walnuts (optional.... or can substitute with different nut)

Sour Cream Coffee Cake Glaze

1/2 cup - confectioners sugar
2 tbsp - real maple syrup (I just used 2 tbsp water)

Preheat oven to 350 F.  Grease and flour a 10" tube pan.

Cream the butter and sugar for 4 - 5 minutes, until light.  Add the eggs one at a time, then add the vanilla and sour cream.  In a separate bowl, sift together the flour, baking powder, baking soda, and salt.  With the mixer on low, add the flour mixture to the batter until just combined.  Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble.  Mix in the walnuts (or nuts of your choice), if desired.

Spoon half the batter into the pan and spread it out with a spoon.  Sprinkle with 3/4 cup streusel.  Spoon the rest of the batter in the pan,  spread it out , and scatter the remaining streusel on top.  Bake for 50-60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for a least 30 minutes.  Carefully transfer the cake, streusel-side up, onto a serving plate.  Whisk the confectioners sugar and maple syrup (or water) together, adding a few drops of water if necessary, to make the glaze runny.  Drizzle as much as you like over the cake with a fork or spoon.

I know for sure you will love this cake.... it is very yummylious!!!!  I've had two slices tonight and can't wait for breakfast to have another!  It is very moist and rich and is like the Queen of Sheba cake, that even tho it is super rich, it melts in your mouth.

Tuesday, February 2, 2010

Pilates

This blog is a shout out to and for all my Pilates Ladies!  I have always loved mat pilates and have used pilates as my main fitness workout for years, but it wasn't until 3 years ago that a very dear friend of mine discovered "The Pilates Connextion" studio and asked me if I would be interested in joining her for "Reformer" Pilates.  I eagerly jumped at this opportunity because I had always had a strong interest in trying it, but could never find a studio that offered reformer pilates.  I will forever be grateful for my friend's invitation because "The Pilates Connextion" has become like a second family.

Angie and Gayle are the owners/instructors of "The Pilates Connexion".  These two AMAZING women do a fabulous job of teaching, inspiring, and keeping up to date on all the latest techniques, methods and general information about pilates and how to improve the body.  I find it amazing that in all the class sessions I have attended.... the variety of movements, exercises and pieces of equipment used change each time.  I find myself thinking..... how can they possibly come up with anything new.... but.... they do!!!!! The things they can do with the reformer is mind boggling.... it's endless!!!  I can say from personal experience that these ladies go out of their way to make your pilates experience the best it can be.  They encourage you to push yourself further than you think you are capable of, and do so in a very safe and clean environment.  And the beauty of pilates is..... you feel and see instant results!  In just 10 workouts you can see muscle definition and feel your core strength improve as well.

The studio is an intimate setting with small class sizes.... 5 clients maximum per class... so you get the individual hands on attention you need, while enjoying the company of the other ladies working out along side you.  The studio is pristinely clean, and after each session, each reformer is sanitized and cleaned thoroughly.  In the 3 years I have been going to this studio, I have never once seen it unkept, unclean or untidy.  They also offer individual classes if you prefer to workout solo.

I personally am addicted to pilates.... especially pilates at "The Pilates Connexion"!  I feel soooo much better after a workout both mentally and physically.  I have met the most amazing women who also workout at this studio and consider them dear friends.  When I am not able to go because life and obligations interrupt my schedule, I just feel so out of sorts!  Reformer pilates is soooo calming for my mind and feels sooo good for my body.... it's the total package!  I personally enjoy the calm fluid controlled movements, the breathing, the visual pictures Angie and Gayle give so you can see in your mind the isolated muscle or the muscles being worked, but.... for those of you who like the more intense and quicker movements, The "Pilates Connexion" also offers 'jump board' classes, which are more aerobic and trust me..... your heart will be pumping hard during and afterwards!  I do enjoy these classes too.... but.... I love the control of the slower movements more. They offer a range of classes to suite everyone's needs.  If you live in the Northern Kentucky or Cincinnati area..... you should go give this studio a try.  You will love the the owners/instructors and the other ladies in class as much as you love the workout!  You will be soooooo glad you gave this studio a try!

THANK YOU BUNCHES Angie and Gayle for the awesome job you both do!  I feel soooo very blessed to have met you, to workout with you, and to have you in my life!  Pat yourselves on the back for a job VERY WELL DONE!!!!

WOO HOO's for Angie and Gayle and "The Pilates Connexion"!!!  Looking forward to many more years of working out with you ladies!

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About Me

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I am a short little lady with a passion for cooking and pilates. I have been married for 31 years to my high school sweetheart (my soulmate and love of my life!!!) and we have 3 amazing daughters. I am 50 years old and love living life with as much zest as possible.