The Fromagette — Epicurean Provocateur

Jan 2012

A Project: Belgian Linen Recovering

This is the spot where where my beautiful baby grand piano once sat. When I realized it had hardly been played in 5 years, I decided to find it a new home where it would be appreciated for all its majestic and melodic glory.

Our move from San Diego to Washington resulted in a tough breakup with my brilliant piano teacher who could read my mind nearly as expertly as the notes on each page. For years, she stoked my musical passions by intuitively knowing which pieces would inspire me most….

Certain people in our lives hold positions which can never be replaced…

But, as is often the case… a silver lining!! Its absence has left me with this happy kitchen nook which is regularly flooded with sunlight and cheer .

Searching for its new identity, I got this reclaimed wood table from Restoration Hardware, and to it, I’ve added some wrought iron chairs which I’ve had for forever.

They’ve seen many different fabrics over the years, but in order to tie them to the adjacent living room, I just used more of the same pillow covers floating around on the sofas instead of purchasing fabric to recover the chairs.

In keeping with the charm of reclaimed wood, I wanted each chair to be different from the next and the Belgian linen adds to the lived-in feel of it all. I ended up using 3 different pillow patterns, and I think the mix reflects the same bit of whimsey as the scrolled chairs. Oh how I LOVE a home project…

{ 10 comments }

Jan 2012

Grilled Chicken Salad w/Gorgonzola + Basil Balsamic

This in from Liana, my “spa week” guest:

Well here it is, the end of my spa week and back to “reality”. Cliché alert: I can’t believe my 10 days of health and pampering is almost over. Of course, I pride myself in living as far away from reality as possible, but this week has been something so utterly blissful that I recommend everyone enjoy a little “spa treatment” themselves, even if it’s just a day of zoning out at home. My life is so on the go, it’s been nice to slam on the brakes and do some “downward dog”, as Rachel likes to call it.

And much to my surprise, I have managed to survive having been placed on a diet. Although I have not been nearly as strict as Rachel, I have enjoyed engaging in the process of planning and experimenting with skinny recipes and also finding healthy and tasty prepared foods [there are so few of them] that are easy to pop in the microwave in a pinch – like the yummy EVOL bowls we’ve been lunching on! I’m really excited to go home and make some of what we’ve been working on here in her kitchen. Stay tuned for more fantastic skinny recipes as the year [and Rachel's unshakable resolve] marches forward!

Rachel here…

TRICKS, TOOLS + STRATEGIES which help keep me on track:

My morning crack, er coffee! Crack-out with as many cups as your body will allow [but stop short of the shakes lest someone think you're an alcoholic]

Reacquaint yourself with hot air popcorn! It’s a whole grain and you can eat volumes of it [ditch the microwave bags] when pimped-out with a mist of olive oil and sprinkle of truffle salt

Smoothies! Not the kind with seaweed. Please. A blended mix of frozen fruit, fat-free milk, vanilla + truvia provides an antioxidant punch and is designed to satisfy a raging sweet tooth

Frozen pods of [150 calorie] steel cut oatmeal from Trader Joe’s – then salted, sweetened + loaded with fresh blueberries… Mmm

Salty goodness! Eggs baked in prosciutto “bowls” to grab on the way to the gym are a mere 100 calories!

Print This Recipe

1 pound boneless, skinless chicken breast
1/2 cup balsamic vinegar, divided
4 oz fresh basil, divided [don't skimp here]
3 T olive oil
1 T water
1 clove garlic
1 tsp Dijon mustard
1 tsp sugar
1/3 cup walnuts, toasted
3 oz Gorgonzola, broken into chunks
1 bag of mixed greens

Serves 4. Calories 375.

In advance [6 hours-overnight] of cooking, cut each breast piece in half for a total of 4 pieces of chicken. Place on a cutting board, cover with 2 layers of plastic wrap, and pound down to approximately 1/2 inch thick. Transfer to a small container or ziplock baggie, add 1/4 balsamic vinegar making sure each piece is submerged, and refrigerate until use.

For the dressing: in a mini processor, combine a small handful of the basil [reserving the majority to combine with the mixed greens], 1/4 cup balsamic vinegar, olive oil, water, garlic, Dijon and sugar. Blend until emulsified; set aside.

To serve: sprinkle each piece of chicken with salt + pepper, and grill on the barbie or in a grill-pan with olive oil cooking spray, or in a panini-press set on high. While the chicken cooks, add the remaining basil leaves into the mixed greens and toss with the dressing. Divide between 4 plates and top with the [sliced] grilled chicken, walnuts and Gorgonzola.

{ 7 comments }

Jan 2012

Albacore Tuna + Chickpea Salad w/Shaved Parmigiano

Greetings fellow resolutionists!

If this post is at all confusing, you can find the back story right here. As promised, this just in from my “spa” guest and good friend Liana:

Hello all you eager Fromagette readers. No doubt you are all anxiously sitting in front of your computers, hitting the refresh button awaiting my guest blog post and wondering – what EXACTLY is going on in the home of the Epicurean Provocateur. When Rachel suggested a visit to kick-start her health goals for 2012, I of course, jumped at the idea. Well, there was no actual jumping, as I had serious knee surgery eight weeks ago. The prospect of venturing to my old rainy haunts and spending hours on end in the gym and whipping up healthy meals sounded like an ideal way to relax and rebuild the strength I’ve lost over the past few weeks.

The concept of this “diet” had not exactly crossed my mind, however…

I consider myself one of Rachel’s close friends. I am, after all, allowed to go number two in her renovated guest bathroom – an honor rarely bestowed upon visitors to her home. Thus, I assumed, as her friend, that she would not starve me. Oh how I was mistaken. As you all know from her last blog post, I was suffering approximately 12 hours into this diet. To say that I’ve never dieted is a little misleading. It’s not that I don’t care about my weight, or I’m not concerned about what I eat, but rather, I am more concerned about fueling my body for the sports and activities I love. I eat to live and live to eat, and usually, eat everything in my house that isn’t nailed down. But what IS in my house is healthy. Mounds of kale and quinoa, flavorful cheeses and nuts, and of course chocolate.

Thus far, this week has been… a learning experience, to say the least! I am astounded by how little food you get for 1200 calories. Here’s what I’ve taken away so far: FLAVOR! Without it, any attempt at calorie restriction is simply miserable. I’m now craving the intricate flavors of the tuna chickpea salad that has been marinating in the fridge for the past few hours. Rachel can knock a skinny recipe out of the park, and while she only allows me to have a measured portion of her creations, I am left craving them. And craving something healthy gives me incentive to work hard throughout the day and reward myself with a guilt-free splurge!

Back soon… Liana

Print This Recipe

1 large clove garlic, finely minced
2+ inches anchovy paste
zest of 1 lemon + 2 T juice
3 T olive oil
2 T sherry vinegar
1 T fresh thyme
1/2 cup pitted, chopped, dry cured black olives [do not sub!]
2- 5 oz cans albacore tuna in water, only one of the cans drained
1- 14 oz can chickpeas [garbanzo beans], rinsed and drained
4 oz arugula, rinsed and spun dry
1 1/2 oz Parmigiano Reggiano, shaved or shredded
kosher salt + black pepper

Serves 4. Calories 305.

In a medium bowl, whisk together: garlic, anchovy paste, olive oil, vinegar, thyme, zest and juice. Add olives, tuna and chickpeas, lightly toss to coat – cover and refrigerate until ready to serve – preferably overnight to allow flavors to meld. Just before serving, add arugula, tossing gently until just combined. Add salt and pepper to taste – if you use salted tuna you probably will not need additional salt. Plate and garnish with shaved Parmigiano.

{ 6 comments }

Jan 2012

Wild Salmon Salad w/Cranberry Lime Relish

Here we are; officially into the new year far enough to sense the direction and resolve of any said resolutions. While I intentionally avoided using the R word, I vowed to spend this year free of excess poundage, hoping to slip into favorite clothing items which may be tucked away, but not forgotten.

If you missed my plan for 2012, here it is.

My first guest Liana arrived from Colorado yesterday and by noon today, she was already starving. As a super fit athlete who has never dieted and is doing this solely for me, I promised her at the very least, the experience would make her a more empathetic person, and question less the resolve of those who struggle in this department. So today, we hit the gym for two hours – not the 3 hours we planned, and made this salmon salad for lunch. She’s already trying to bargain for extra goodies. Note to self: next time only invite those who actually need to lose weight. Despite the uncomfortable begging and pleading on her part, she is a joy as always and it’s going to be a fun week!

Print This Recipe

1 -12oz package fresh cranberries, rinsed and picked over
1/2 small red onion, rough chopped
1 lime [ juice and zest]
2/3 cup brown sugar
kosher salt & freshly ground pepper
1/4 cup olive oil + an extra splash for the salmon
1 small shallot, finely minced
1 large navel orange [juice and zest]
2 T white balsamic vinegar
1 T honey
1/2 cup chopped, toasted pecans
1 bag each: julienned romaine + mixed greens, washed and spun dry
4 [6 oz. each] uncooked wild salmon filets

Serves 4 as a main. Calories: 437 per serving.

Make the relish first – it’s best when flavors are allowed to develop overnight if possible. Combine red onion [first into the bowl], cranberries, lime juice, zest and brown sugar in a processor – add pinch of salt and grind or two of pepper – and pulse off and on until coarsely chopped but not pureed. Transfer to small container and refrigerate until ready to use.

In a small Mason jar or container with lid, combine juice and zest of orange, shallot, olive oil, vinegar, honey and pinch of salt and grind of pepper and shake. Refrigerate until use.

Place all 4 salmon filets in a small baking dish, skin-side down, and sprinkle with olive oil and salt. Allow 30 minutes to come to room temperature before baking. Heat oven to 400. Bake on middle rack for 13 minutes or until BARELY cooked through. In a large bowl, mix enough greens to serve 4 with the dressing, and plate. Top each with a salmon filet [skin removed after baking] and then 2 tablespoons of cranberry relish. Sprinkle each with pecans, and serve.

{ 5 comments }

Jan 2012

Happy 2012!

Happy New Year!

I feel like a broken record. Here I am again proclaiming my seriousness about shedding unwanted pounds. I will try not to be too embarrassed by last year’s lack of success as I’m certain to be in good company. This year is going to be different. I have a plan in place – one that ensures results and allows me time to catch up with dear friends.

In the old days, mostly when I was single, I regularly visited destination spas to help keep things in check. For many years, {a total of 13 times!} I hiked the beautiful red rocks of southern Utah at Red Mountain Resort. In fact, it was one of the first getaways with my husband {who I’d just begun dating} – it’s where I quickly discovered he equated an early morning hike or any form of exercise for that matter with, well, punishment. That pretty much sealed the deal that my new boyfriend would never be a workout partner. Better to find that out right away, I suppose.

Then there’s Cal-a-Vie: perhaps my favorite place on the planet. Its breathtakingly beautiful setting and decor boasts a 4:1 staff to guest ratio…. and is pure heaven. Nestled on 200 secluded acres amongst rolling wooded hills just north of San Diego, each of their Mediterranean-style villas has a private terrace on which to breathe in the views of the vista and experience the feeling of complete mind-body wellness. Oh how I’d love a return visit… seriously, put it on your bucket list!

So… having plenty of spa experience, I’ve set out to begin 2012 with a line-up of 6 consecutive “spa-weeks”. I posted my plea on Facebook and invited any willing party to come up to Washington for a one week stay at my house. Starting off with a quad Americano, we’ll workout a minimum of 3 hours per day {fun stuff like Zumba & BodyPump}, treat ourselves to a professional massage here and there and then enjoy an afternoon spent cooking spa meals and calculating calories for a total of 1200 per day. Truffled popcorn will save us as the afternoon hunger hits and evenings will consist of some well deserved downward dog – which is how my husband and I refer to lounging in front of the telly watching movies. Skinny spritzers shall abound to keep us well hydrated, and I’ll break out my best lotions, potions, scrubs and peels from two decades in the industry. And to enrich the soul, plenty of time to rehash the old days and brainstorm goals for the coming year.

Each week I’ll post one or two of the recipes we prepare along with calorie counts and an update on our progress. My guests will weigh-in {pun intended} right here with details of their experience… please wish me luck! Life is too short not to fit into skinny jeans…

Wishing you the best for 2012!

{ 10 comments }

Dec 2011

Aged Cheddar + Guinness Caramelized Shallot Cheeseball

There are so many connotations surrounding the word cheeseball. As a serial over-user of both cheesy and cheeseball, I can tell you that around my house, we’re much more inclined to use them as adjectives rather than nouns.

Everybody has an image, a memory or a sweet wave of nostalgia associated with the holiday cheeseballs of yore. For this reason, I am delighted to note its return complete with updated [and upgraded] ingredients, and made by hand in our kitchens rather than unwrapped from its cryovac container.

Should you attempt your own “nouveau ball”, one way to distinguish it from an old-school ball is to wait until just before serving to roll your ball in its toasty nut garnish so it will retain all the crunch.

This suds-friendly combination contains flavors which marry beautifully, and will carry you through the season to Super Bowl Sunday. Hearty whole grain and pumpernickel breads are the perfect compliment to both this cheddar-ific ball and your favorite beer…

I was inspired to create this cheeseball by the gals at Cheese and Champagne! Check out more creative combos via their Cheese Ball Invitational.

Print This Recipe

4 large shallots, thinly sliced [1 cup]
1/2 T butter
1/2 cup Guinness beer
4 oz cream cheese [1/2 block], at room temperature
8 oz Beecher’s Flagship [highly recommended!] or sharp white cheddar cheese, grated
1 tsp Dijon mustard
pinch of kosher salt
several good grinds of black pepper [to taste]
1/2 cup whole hazelnuts, toasted and chopped
small toasts made of pumpernickel or rustic whole grain bread

*Sourcing tip: Costco has stocked Beecher’s Flagship cheese for the holidays.

Melt the butter on medium-low in a medium saute pan. Add the shallots, stirring frequently to keep them from burning, and to encourage the rings of shallots to separate. When shallots are fully caramelized, add the Guinness 1/4 cup at a time, stirring, and allowing it to cook down and fully incorporate into the shallots. Once absorbed but not completely dry, remove from heat, transfer to a bowl and allow to cool completely. Stir in Dijon, pepper, salt and cream cheese. Lastly, fold in the grated cheddar until completely combined. Shape into a ball, wrap in plastic, and refrigerate for 2 hours, [preferably overnight] or until ready to serve. Unwrap the ball and roll in toasted nuts, pressing as you go to help them adhere.

{ 16 comments }

Dec 2011

Dark Chocolate + Peppermint Marshmallow Pops

These little gems have fulfilled a myriad of seasonal gift-giving needs, and if they were any easier to make, I’d be embarrassed. I was looking for a sweet seasonal something to offer my neighbors who have children and didn’t want to make something too sophisticated to appeal to kids. If you plan to entertain, consider displaying a sea of them on a large platter or cake plate as a festive addition to your party table.

I see innumerable incarnations of these little jewels in my future. Ooh, how I love thee! Let me count [some of] the ways. No chocolatey kidlet fingerprints because they come with a handle. They are easy and inexpensive so you can prepare oodles of them and give them in abundance. They’re gluten free! And unless they become overheated, they’ll hold up nicely for days… weeks even, should you need them to.

And lastly… you didn’t think I’d discriminate, did you? When enrobed in white chocolate these pops are just as enticing as the dark chocolate version. I used the jumbo marshmallows for them and they are large enough to package individually in a cello bag for that little something. Keep a supply in your car so you’ll have them at the ready for your favorite barista at the Starbucks drive-thru, the front desk guy at the gym or the mailman.

Print This Recipe

60% cocao Ghirardelli baking chips or [good] white chocolate
marshmallows [regular size or jumbo]
crushed candy canes
lollypop sticks

Prepare a baking sheet with a piece of wax paper and set aside. Melt the chocolate in a small bowl over boiling water, stirring frequently. Remove the bowl once melted and move to work area. Maintain water temp in case you must return the bowl of chocolate to rewarm. Place each marshmallow on a flat surface and press the stick into it to achieve the most upright look rather than holding it in your hand. Be sure to press all the way in without popping out the other side. Quickly dip into melted chocolate, rotating as necessary to coat entire marshmallow. Holding above the bowl of chocolate, tap and twirl to allow excess chocolate to drip from marshmallow. Positioned above the bowl of crushed peppermint, sprinkle peppermint over pop while swirling to reach all sides. Immediately place onto the wax paper covered baking sheet and when filled, place in refrigerator for 10 minutes or until the chocolate has hardened. Store in cool place until serving.

{ 4 comments }

Dec 2011

Cranberry, Pistachio + White Chocolate Biscotti

I’m am not generally a fan of biscotti, therefore I must assume you [may] feel the same way. Please hear me out. Because biscotti are often hard as a rock, I tend to associate eating them with an imminent trip to the dentist. That’s a heavy consequence. And Gosh knows, I surely do not wish to leisurely dip one into my morning Americano; I’m all business when it comes to my coffee.

This biscotti is different.

It has a lot going for it – not only has it been dipped in white chocolate which helps keep it on the softer side, the cranberries lend a bit of chewiness as well. I initially considered omitting the anise seed because it can be so polarizing, but it’s an important touch and one that will most likely slip by any haters, unnoticed. Lastly, the cheerful jewel tones imparted by the cranberries & pistachios help promote peace on earth and good will toward men. Have I changed your mind?

‘ Tis the season!

Print This Recipe

2 1/4 cups flour
1 1/2 tsp baking powder
3/4 tsp salt
6 T unsalted butter, room temperature
3/4 cup sugar
2 large eggs
1 T lemon zest
1 1/2 tsp vanilla
1 tsp whole aniseed
1 cup dried sweetened cranberries
3/4 cup shelled, unsalted pistachios
6 oz imported white chocolate, chopped

From Bon Appetit: Preheat oven to 325.

Line 3 large baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter and sugar in large bowl to blend well. Beat in eggs 1 at a time. Mix in lemon peel, vanilla, and aniseed. Beat in flour mixture just until blended. Stir in cranberries and pistachios (dough will be sticky). Turn dough out onto lightly floured surface. Gather dough together; divide in half. Roll each half into 15-inch-long log (about 1 1/4 inches wide). Carefully transfer logs to 1 prepared baking sheet, spacing 3 inches apart.

Bake logs until almost firm to touch but still pale, about 28 minutes. Cool logs on baking sheet 10 minutes. Maintain oven temperature. Carefully transfer logs still on parchment to cutting board. Using serrated knife and gentle sawing motion,cut logs crosswise into generous 1/2-inch-thick slices. Place slices, 1 cut side down, on remaining 2 prepared sheets. Bake until firm and pale golden, about 9 minutes per side. Transfer cookies to racks and cool.

Line another baking sheet with waxed paper. Stir white chocolate in top of double boiler over barely simmering water just until smooth. Remove from over water. Dip 1 end of each cookie into melted chocolate, tilting pan if necessary; shake off excess chocolate. Place cookies on prepared sheet. Chill until chocolate is firm, about 30 minutes. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.)

{ 8 comments }

Dec 2011

Rollingstone Cranberry Torta + A New Crisp

Fromage Friday brings me to one of my seasonal favorites. Located in Parma Idaho, Rollingstone Chèvre is strictly a farmstead operation and boasts the largest herd of purebred Saanen goats in the world. Impressive. Especially because Saanen goats are known for their extra rich and creamy milk. Each year I look forward to their Cranberry + Walnut Torta which consists of a large log of creamy white chèvre layered with colorful dried berries, earthy walnuts and a bright and fruity touch of orange zest to accent the finish. It’s pure heaven and will widen eyes as an addition to your holiday table or party spread.

This year, they’ve also made a special one pound pyramid of the same torta available direct from the farm. I’ll be gifting one to each of the cheese enthusiasts on my Christmas list…

If you are wondering about the toasty stack of crisps pictured above, well… there’s a new cracker in town! And I’m really excited about it. Finally, an artisan crisp that’s gluten free. Because why should you compromise your world-class cheese [or party-hosting reputation for that matter] by spreading it on something unequaled in quality, flavor or texture?

There’s a lot to love about these crisps. Flavor comes first for me as I’m not gluten sensitive, but I appreciate that they’re made with an oat flour base rather than a freakishly long list of obscure flours. And when you think it can’t get any better… seeds instead of nuts! That’s right – your kids and friends with nut allergies can enjoy them too.

Made in British Columbia, all four flavors of these tasty crisps have now crossed the border and can be found on the shelves of Whole Foods in Washington and Oregon. I suggest asking your local cheesemonger or Whole foods about getting them, or contact Martin’s Marvelous for shipping direct to you.

{ 8 comments }

Nov 2011

Seasonal Skinny Cocktail: Cranberry + Vanilla

Oh the weather outside is frightful, but this cocktail is so delightful!
And since we’ve no place to go, Let it snow! Let it snow! Let it snow!

Now this is a cocktail I can really get behind: it contains more than a day’s worth of vitamin C and is sugar free! I don’t know about you, but I’d like to see it replace the cabbage-soup diet. These tangy, ruby-red berries are an integral part of the holiday tradition, and as a potent vehicle of important antioxidants, we should enjoy them in abundance while the season allows…

Consider this my Rx for making spirits bright.

Print This Recipe

juice + zest of 3 large navel oranges
2 12oz bags fresh cranberries, rinsed and picked over
1/2 cup Truvia
2 cups water
3 cups vanilla vodka [I like Absolut]
1 large bottle sparkling water

Puree the juice, zest, whole cranberries and 2 cups water in blender, then push through a sieve to remove solids. Transfer into a pitcher, add the Truvia and vodka and mix. To serve: fill each glass with ice, add vodka mixture to the 3/4 point [or to taste] and top off with sparkling water. Give it a gentle stir and garnish with orange zest and cranberries.

{ 32 comments }

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