Be Thankful…

Everyday celebrate the love in your life, the food in your belly, the wine in your glass, the friendship in your heart, the dollar in your pocket, the freedoms you are given, the health that you have, the family that surrounds you, the pets that we love, the joy of  laughter, the beauty of the season and how thankful we are on this Thanksgiving.  Cheers to you and yours!

We’re Cooking: Roasted Acorn Squash and Pumpkin with Ginger, Garlic and Balsamic

One of the sides I made for the birthday dinner last weekend was truly dedicated to the season, utilizing the plethora of squash varieties that are available right now.  You can really use any selection you like from acorn to butternut to baby baking pumpkins. The mix of spices and seasoning really make it feel like fall, a perfect side dish for your Thanksgiving table.

Recipe:

Roasted Acorn Squash and Pumpkin with Ginger, Garlic and Balsamic
Ingredients:
2-3 large squash varieties (acorn, butternut, etc) – cut into quarters with the seeds and threads scooped
1 baby baking pumpkin – cut into quarters, all of the seeds and threads scooped out
3 tablespoons olive oil, plus any additional needed when roasting
4 cloves garlic – minced
2 tablespoons chopped fresh ginger
1 tablespoon cinnamon
1 teaspoon cayenne pepper
1 tablespoon dried tarragon
1 tablespoon dried Italian seasoning
3 tablespoons balsamic vinegar
Salt and pepper
1 tablespoon fresh parsley – chopped, for garnish
1 tablespoon fresh mint – chopped, for garnish
1 tablespoon slivered blanched almonds, for garnish

Preparation:
Preheat oven to 400 degrees.  In a large bowl toss the pumpkin and squash with 1 teaspoon each salt and pepper and all of the remaining ingredients, except those for garnish.  Place in one even layer on a baking dish and roast for about 30-40 minutes, turning half way through, until the veggies are tender.  If the veggies are getting too dry drizzle an extra bit of olive oil on them to keep them moist.  When the squash is cooked place on a platter.  Check the flavor and add an additional dash of salt and pepper. Sprinkle with the herbs and almonds.  The squash and pumpkin should be served in its skins, but it is likely they will still be too tough to be edible.  Just scoop the flesh out of the shells and enjoy.

We’re Exploring: Santa Monica

We had a little overnight adventure last week.  I am about a hop, skip and jump away from achieving Platinum status on American.  I had it last year and unfortunately have been in the land of Gold all of this year trying to get my Platinum status back.  Yes, it may sound silly, but Gary is Platinum for life….25 years of movie junkets will help you achieve that, so when we travel, which we do a lot, and try to get upgraded together inevitably he will be at the top of the list and I am never called.  Though I do appreciate the Priority Access Gold delivers, and the additional mileage gained when you fly…there is just something about that Platinum status that makes flying so much better, especially when traveling together.

Santa Monica Beach and Pier

So, with that, we decided to overnight it to LA on one of the $59 each way promos American was holding a few weeks ago.  It worked out well as Gary could take care of a few meetings and I could get a little needed downtime post the Dallas Uncorked Harvest Dinner event, and mainly we could see our friends Curtis, the Latitude half of the Words and Pictures Production, and his wonderful wife Kristin.

We opted to stay in Santa Monica this trip.  A quick drive from LAX with a beautiful ocean front and easy access to be with our friends.  LA is certainly the city of film makers, but I had no idea so much of that business was actually done in Santa Monica.  As we walked into Shutters on the Beach we were surrounded by deals being made, actors walking through the lobby and producers frantically talking on cell phones while punching their ipads.  In the midst of this we were surrounded by beauty.

Shutters on the Beach

Perhaps one of our favorite hotels we have stayed in, Shutters incorporates both casual and comfortable beach style with elegance and welcoming charm.  Huge fireplaces decorate the lobby, Which opens up to an outdoor veranda with cozy chairs begging you to sit, have a glass and stay a while.  We saved those chairs for day two and instead went up to the 3rd floor pool looking out on the ocean for a glass of Far Niente Chardonnay and watched the sun go down.

After Gary took care of his meeting we were off to dinner at Stefan’s LA Farm.  I admit, I had seen the chef/owner on Top Chef several seasons ago and was interested in seeing what this guy could do.  His menu was interesting and seasonal, unfortunately our service was horrible, putting a bit of a damper on the setting, but the company more than made up for what the restaurant lacked, as did the wine selections – a tribute as it would be to Bill Foley as we enjoyed a Chalk Hill Sauvignon Blanc and a Foley Santa Rita Hills Pinot Noir.  The Chalk Hill especially was delicious, crisp and aromatic with balanced fruit and acidity with a hint of minerality that I love in Sauvignon Blanc.  A delicious night with incredible conversation, laughter and friendship.

Buffalo Mozzarella and Heirloom Tomato at Stefan's LA Farm

Stefan's LA Farm kitchen

The next morning we decided to take a stroll down the beach.  We had walked up to the Santa Monica Pier the day before so we took off the other way, down the Santa Monica strand into the heart of Venice Beach.  WOW!  As we strolled the sights just kept getting more and more eclectic, with California street hippies setting up tables to sell their sage bundles, feather jewelry, Mexican masks and their art…everything from sculptures and painting made out of materials that were probably found in the trash the day before.  I kept thinking that 30 years ago my mom wandered the same strand….and it was probably pretty much the same them.  Except now there were doorways after doorways with signs noting that this was the evaluation center for medical marijuana.  I don’t think they were actually designating medical marijuana usage back then.

Venice beach

We wandered back to Shutters and slipped into those cozy chairs on the veranda for a quick lunch prior to our departure – a lobster BLT for Gary, Ahi and avocado with wasabi for me.  Quick and easy….2500 miles gained, good work done and a great escape to Santa Monica.

Ahi with avocado and wasabi

Dallas Uncorked Annual Harvest Dinner

Last week we held our annual harvest dinner at The Grape Restaurant on Greenville.  Fully packed into the charming back room of The Grape we sipped incredible 2006 and 2007 Hidden Ridge Vineyards Cabernet Sauvignon and noshed on Chef Brian Luscher’s perfectly paired menu:

First

Sauteed Gnocchi, chef’s italian sausage, chanterelles, and oven dried-tomatoes

Main

Kobe Flank Steak Roulade, roasted Barking Cat Farm’s peppers, manchego

creamy polenta, red wine-balsamic jus

Final

Baby Belletoile, plum-ginger-port jam, Tassione spicy mustard greens

Gary with Hidden Ridge Vineyards owner Casidy Ward

A festive celebration of local produce paired with hearty, rich and intense mountain fruit packed Cabernet from Sonoma County.  The night was a wonderful success, with proceeds benefiting The Stewpot.

The Stewpot is a not for profit organization started by The First Presbyterian Church on the edge of downtown Dallas with a goal to help our cities homeless by giving them hot meals, in coordination with The Bridge, medical and job assistance, child assistance and help in getting homeless back on their feet on their own.  We will be giving a $500 donation to The Stewpot.  Thanks to everyone who joined us!

We’re Cooking: Braised Lamb with Mint and Parsley Pesto

We celebrated a friend’s birthday over the weekend by making her a special dinner with an Italian flare paired with excellent Italian wines.  Tuscan white bean soup with a new addition, bacon and a balsamic drizzle, roasted mushroom salad, also with a new addition – heirloom tomatoes (I am in love with the green zebra and Brandywine heirlooms,) roasted pumpkin and squash with balsamic, garlic and ginger (recipe to follow), and braised lamb with mint and parsley pesto.

White Bean Soup with Balsamic and Bacon

Roasted Mushroom Salad with Heirloom Tomatoes

This was a first for me, as I am not a huge lamb eater, and Gary and I usually opt for a roasted beef tenderloin we know everyone will love when cooking special dinners.  However, I knew lamb was a favorite of the birthday girls, and I wanted to do something special for her.  I started early, which ended up being necessary, as I let the lamb braise for about 2 – 2 1/2 hours total…..end result, fork tender, juicy, succulent lamb with incredible flavor and depth; and the aroma through the house for the entire 2 1/2 hours was so amazing, it was almost intoxicating.

Delicious with the incredible wines of the night,  Antinori Secentario, an incredible Super Tuscan Blend bottled in 1985 celebrating the 600 year anniversary of Antinori and an earthy, delicious 2003 Parusso Barolo.  Beautiful wine for a beautiful dinner for our beautiful friend.  Cheers!

Recipe:

Braised Lamb with Mint and Parsley Pesto
Ingredients:

Browning the lamb

For the lamb -
2 tablespoons olive oil
2 pound boneless lamb leg or shoulder, cut into 1 – 2 inch cubes
1 large red onion, chopped
5 cloves garlic, minced
2 carrots, chopped
2 1/2 cups red wine
1 cup water
1 12 ounce can diced tomatoes
2 cups stock – chicken, veggie or beef, whatever you have on hand
1 tablespoon Worcestershire sauce
2 tablespoons balsamic vinegar
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon cinnamon

Cooking the onion and garlic

1 tablespoon fresh rosemary, we just used a stalk from our garden which we removed at the end of the cooking
1 tablespoon fresh thyme, chopped
1 teaspoon fresh sage, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons fresh mint, chopped
1 tablespoon fresh basil, chopped
1 tablespoon chopped blanched almonds for garnish
Salt and pepper
1 tablespoon butter, optional