My BF-editor and I owe you an apology. We missed a blog. While pathologically inexcusable, we actually have a wonderful excuse, namely, a family reunion for the ages. They came from far and wide (we're talking from Boston to Bangkok, Thailand) for a beautiful unveiling ceremony for our mother in Portland, Oregon (complete with glitter and a wonderful Rabbi), as well as a burial for my dear auntie in the small town where I went to high school. If you've ever had one of those perfect days that you replay over and over in your mind, this was a week of perfect days. Friends, family, and of course copious amounts of good food. Goodbyes were difficult.
It was a week that couldn't be beet.
[Ed. note: Oh no you didn't. No one will ever buy this transition for the love of G—]
Beets! With spring in full swing, they're at their peak at all stores and farmers markets. This salad is so easy to put together, is a vibrant alternative to a leafy green salad, and pairs well with chicken or fish. Feta or goat cheese makes a nice optional addition, and if you're adventurous with oranges, you can't go wrong with the Cara Cara red-fleshed navel variety.
Of course, it must be noted that red beets stain easily, so if you want to avoid that, you can use golden beets. If you go that route, you might want to try blood oranges for contrast.
Hello from the fam.
Adapted from: A Beautiful Plate and Gjelina, Cooking From Venice, California, Travis Lett
Number of servings: 4 small or 2 large
New Year's Eve is a perfect time to pop open a bottle of bubbly, but here you can have your cake and drink it too.
The BF and I love our new year's resolutions [Ed. note: I promise to get out and run as soon as I can fit through the door], and January will be a chance to reboot the holiday-sweet mode to eat cleaner and leaner. However, for tonight let's celebrate with this citrus champagne bundt cake. Have it with bubbly when the Times Square Ball drops, or with coffee while you watch parades and football the next morning.
Thank you all for reading, commenting, liking, and spreading the word about the blog! I wish you all a very happy and prosperous 2018.
Adapted from: Tutti Dolci
Number of servings: 12
NOTE: For baking pan, I used this 10-cup Heritage Bundt Pan
Hope everyone had a wonderful holiday!
Traditions are discussed a lot here, and everyone has their must-see Christmas movies. For us, it's not December if we haven't watched Bad Santa, A Christmas Story and holiday-themed episodes of South Park, Family Guy and Aqua Teen Hunger Force. [Ed. note: Grow up? You fool!] This year my BF surprised me and found the 1964 Rankin/Bass Rudolph the Red-Nosed Reindeer, which I haven't seen since I was a child.
On Christmas Eve we hosted our annual traditional dinner with a small group of dear friends. In previous years I'd made seafood paella, but this year I veered away from that tradition and made cioppino. Although it was delicious, my guests took a vote and it's back to seafood paella in 2018. (Am not complaining. Note to self: don't mess with tradition.) I also made a delightful sugar-free low-carb peppermint cheesecake, and bought a chocolate layer cake wrapped like a gift, because I didn't think all the guests would go for the sugar-free option. Of course, the sugar-free cheesecake won out (and will certainly be featured in a blog post next year).
Christmas day was gloriously relaxing. For me, a rare day off. Music and movies playing all day, a leisurely breakfast, gifts to open [Ed. note: I got Joker socks and you didn't], taking our chocolate lab Marlowe for a long romp, and a Christmas Story-inspired Chinese take-out dinner of Peking duck and Chinese greens.
The aforementioned "leisurely breakfast" was this gorgeous, colorful, refreshing, jewel-toned citrus salad. Blood oranges and citrus are at their peak right now, so it's the perfect time to make it.
Wishing everyone a happy, healthy and adventure-filled 2018.
NOTE: I cut the sugar amount in half from the original recipe as my preference is to not over-sweeten, but if that's not of your concern, stick with the original recipe. I also added two Cara Cara oranges, which look like regular navel oranges on the outside, but the inside is red-fleshed, juicy and sweet. You can make this one day in advance. Keep chilled.
Number of servings: 8
Adapted from: Gourmet (December 2008)
I'm Jacquie, personal chef & recipe developer in the beautiful Pacific Northwest. Lover of books, bourbon, chocolate and movies.