Cooking with Jason and Jenna is something I wish I did more often. They’re getting older, but I don’t always recognize how much they can handle these days – especially Jenna who loves to help out in the kitchen. This weekend was a serious reminder of just how much that little girl can do.
On Friday night, I made a batch of pasta and saved some dough so that Jenna could make her own noodles the next day. I thought it would mostly be for fun and didn’t really think we’d end up with an edible batch. But the fettuccine noodles for lunch, shown above, were almost entirely Jenna’s creation.
The dough was already prepared, a step I’ll likely do in advance next time too since I used a semolina pasta recipe, which is a little hard to knead. Once I showed her how to flatten a piece of the dough and guide it through the KitchenAid attachment, she worked through the entire batch. My only role was adjusting the levels during the flattening step and turning off the power between each piece.
It’s been a couple of years since I’ve made fresh pasta, but now that I have a helper, I’ll be making it more often!
Jenna has requested a “Cinderella Camping” themed birthday party this year. That one loves to challenge her mama with theme mash-ups. Last year’s Hello Kitty Rainbow Flower party seems easy in comparison to this year’s combo. Luckily, I enjoy a good challenge.
In preparation for the upcoming festivities, I decided to experiment with natural food dyes to see if I could achieve a good ‘Cinderella blue.’ And while I clearly need more practice working with fondant, I was pretty happy with the colors resulting from my experimentation this weekend.
I used this recipe for marshmallow fondant. Dye-free marshmallows are surprisingly hard to come by, but I’ve discovered that Walmart brand marshmallows don’t contain the artificial blue dye found in most other brands. For the coloring, I used this all-natural blue food dye. The results are more muted than artificial dyes, but work well for the Cinderella palette I was going for.
After a week of vacation followed by a week of sickness, we’re almost back to normal around here. We spent the weekend removing the last traces of Christmas from our home, and it’s wonderful to have the house back to a (somewhat) clean slate. Removing decorations, however, makes the house seem a bit empty, so I added a few new plants yesterday – something I do at the start of nearly every year (thanks to my blog, I can now identify trends in my behavior). Another January trend I’ve noticed is a focus on food and healthy eating. I’ve never been big on New Year’s resolutions, but last year I set a bit of a resolution to cook more and eat better. I don’t think I can claim success on my 2013 efforts, so I’m giving myself a do-over this year.
Happy New Year!
For our recent home tour, I set up a Christmas-themed s’mores and hot chocolate bar in our backyard. The set-up was just for display – we didn’t make any s’mores as part of the tour. The idea of candy cane s’mores, however, stayed with me well after the weekend was over. Yesterday, I decided to test out my theory that s’mores, combined with a bit of peppermint, would yield a pretty awesome treat. My recipe included graham crackers and marshmallows (broiled in the oven for a couple of minutes) topped with a small piece of peppermint bark. It was pretty amazing.
We used Williams-Sonoma peppermint bark, but you could also use crushed candy canes and chocolate or pieces of a Hershey’s candy cane bar.
Here are a few photos of the s’mores and hot chocolate station in our backyard:
We had A TON of candy leftover from Halloween. This was our first Halloween in our new house, and we had no idea that only one group of kids would ring our doorbell for candy. Two weeks later and we still have bags of candy in our cupboards. So when I was assembling a s’mores bar for a party we had this weekend, an idea hit me: candybar s’mores! The mini Hershey’s bars are obviously perfect for this, but I also added peanut butter cups, Crunch bars and Kit Kats.
I completely failed to take any pictures at our party, but here are a few pre-party shots of the set-up. I think the Reese’s peanut butter cups were the party favorite. We’ll definitely be trying this again … especially since we still haven’t eaten all of our candy.
In addition to the farm-to-table style dinner with Outstanding in the Field, our recent trip to the west coast included a meal at The French Laundry, one of three restaurants owned by Thomas Keller in Yountville, CA. Just across the street from the restaurant is a large organic garden, which supplies many of the vegetables featured on the menu.
Last night I returned from my ‘culinary adventure’ with my close friend Tara. Over the course of 5 days, we visited Napa, San Francisco and the Santa Cruz area, eating and drinking quite a bit along the way. My favorite meal was a farm-to-table style dinner at the Everett Family Farm organized by Outstanding in the Field.
Here are a few scenes from our evening touring the farm and enjoying an amazing dinner prepared by local chef, Santos Majano.