WOW…RIP…Way too soon to go…

My super sister Emily had her company, I Heart Pies, featured on NBC Los Angeles’ Food Blog.

Way to go Emily!

Gorgeous day. Great exercise with Heidi. I want to go to Clarence Fahnestock State Park every day and XC ski!

Olympic Hopeful Heidi Kitlas

Lots of wonderful fresh and homemade food (which sadly didn’t all get captured) and fun 2 days in a row.

Was really great that the weekend was absolutely perfect for doing just about everything al fresco.

Pictures and some recipes will be found after the jump.

Dad’s 65th – Saturday May 30, 2009

Dad’s 65th – Sunday May 31, 2009

On Sunday we had:

French Toast with Caramelized Pecans, Strawberries and Cream

Parmesan Potato Pancake

Recipe modified from Food Network original.

Ingredients
2 tablespoons olive oil, plus 1 tablespoon
1 onion, chopped
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds Yukon gold potatoes, peeled
1 cup grated Parmesan
1/2 cup chopped fresh basil leaves

Directions
Warm the 2 tablespoons of olive oil in a large (12-inch diameter) nonstick pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until tender and fragrant, about another 2 minutes. Season the onion mixture with salt and pepper. Transfer the onion mixture to a large bowl and set aside. Reserve the pan.

Meanwhile, grate the potatoes in a food processor using the grating attachment blade. Use a kitchen towel to help squeeze out the water from the grated potatoes. Add the potatoes to the bowl with the onion mixture. Add the Parmesan and the basil. Stir to combine and season with additional salt and pepper, to taste.

Warm the remaining olive oil over high heat in the same pan that was used to cook the onions. When the pan is hot, but not smoking add the potato mixture. Use a spatula to press the mixture down into the pan firmly and evenly. Turn the heat down to medium and cook the potato mixture until the bottom is golden brown and the pancake can move in the pan, about 12 to 15 minutes. Turn the heat down to medium-low if the pancake is browning too fast in places. Place a large plate on top of the pancake and flip the pancake out of the pan. Turn the heat on the pan back up to high. When the pan is hot slide the pancake back into the pan and cook until the bottom is golden and is cooked through, about 12 to 15 minutes. Slide the pancake onto a serving platter, slice, and serve.

Pear and Nutmeg Upside-Down Cake

Recipe modified from Gourmet Magazine original.

I put together a nice breakfast for my Mom today. Apple Coffee Cake, French Toast with Caramelized Pecans, Strawberries and Cream, and Broiled Grapefruit with Vanilla-Ginger Sauce.

Pictures and recipes after the jump.

French Toast with Caramelized Pecans, Strawberries and Cream (Recipe adapted from Food Network)

1 pound fresh strawberries, sliced 
3/4 cup heavy cream 
8 ounces cream cheese, room temperature 
4 eggs 
1/4 cup milk 
2 teaspoons ground cinnamon 
4 (1 1/2-inch thick) slices whole wheat bread
3 tablespoons butter 
1/2 cup pecans, chopped 
1/4 cup brown sugar 

Directions

Slice and set aside strawberries. 

In a food processor, blend together heavy cream, cream cheese and 1 tablespoon sugar until thick and creamy. 

In a baking dish, whisk together eggs, milk, cinnamon and remaining 2 tablespoons sugar. Place bread slices in pan and soak on each side until well coated and soaked through. In a large skillet or griddle over medium heat, melt 1 tablespoon butter. Remove and drain the bread slices and cook until golden turning once, about 5 to 7 minutes. Meanwhile, in a skillet over medium heat, add the pecans, brown sugar and 2 tablespoons butter. Stir until sugar has melted and pecans are coated and sticky. Serve French toast with dollop of cream, sticky 
pecans and strawberries. 
Broiled Grapefruit with Vanilla-Ginger Sauce (Recipe adapted from Gourmet Magazine)

Ingredients

1/4 cup sugar 
3 tablespoons chopped crystallized ginger 
3/4 teaspoon vanilla 
6 large pink grapefruits

Directions

Preheat broiler. 

In an electric coffee/spice grinder combine sugar, ginger, and vanilla and grind fine. Halve each grapefruit crosswise and run knife around each section to loosen membranes. Arrange grapefruits, cut sides-up, in a flameproof baking dish or baking pan just large enough to hold them in one layer and sprinkle with sugar mixture. Broil grapefruits about 1 1/2 inches from heat until sugar melts and tops begin to brown, 10 to 15 minutes. 

Serve grapefruits at room temperature. 

Apple Coffee Cake with Crumble Topping (Recipe adapted from Food Network)

Ingredients

Cake: 
1 stick plus 2 teaspoons unsalted butter 
1 cup packed light brown sugar 
2 large eggs 
2 cups all purpose flour 
1 teaspoon baking soda 
1 teaspoon ground cinnamon 
1/2 teaspoon salt 
1 cup sour cream 
1 teaspoon pure vanilla extract 
2 cups peeled, cored and chopped apples 

Crumble Topping: 
1/2 cup packed light brown sugar 
1/2 cup all purpose flour 
1/2 teaspoon ground cinnamon 
4 tablespoons unsalted butter, softened 

Directions

Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter. 

In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges. 

To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.

A lively time with lovely people….pictures after the jump