Cozy Up

The sun is out, but it's deceptively cool around here. I took the pups out yesterday, and of course snapped a few shots. I love this one of Ayla in action, with her funny bunny-hop run:

Mac loved plowing through the tall grass, cutting paths wherever he went:

And I actually got Ayla to sit still for a nanosecond:

Once we got home I definitely needed something warm and cozy to get my temperature back to its usual couple-degrees-below-normal, and I came up with this stew which I served over creamy polenta.

Simple Mushroom Stew

Serves 4

2 Tbsp. Butter

2 Tbsp. Flour

3/4 lb. Mushrooms, sliced thick

Salt and pepper

3 Cloves garlic, minced

1 c. Frozen peas

2 tsp. Herbes de Provence

2 c. Veggie stock

Put the butter and flour in a saucepan over medium heat. Stir or whisk constantly as it cooks, 10-15 minutes or until its a rich golden color. Increase the heat to medium-high and add the mushrooms; sprinkle with salt and pepper. Cook, stirring, until they are coated in the roux and start to release their liquid. Lower heat to medium-low and cook, stirring occasionally, until they begin to brown, 5-8 minutes. Stir in the garlic, peas, and herbs and cook for a few minutes. Stir in the stock and bring to a boil. Lower heat and simmer, stirring occasionally, until the soup is thickened. (If you have issues with the stew thickening, mix together a tablespoon of cornstarch and a little cold water until smooth, then stir into the stew). Serve on a bed of polenta and top with Parmesan cheese and parsley.   

Lemony Spinach and Orzo Soup

 

I love soups - they're generally fairly easy to prepare; they're easy to eat on the couch, holding the bowl or even using a mug; and they're filling and often healthy. I saw this recipe for a spinach and orzo soup over at Gimme Some Oven last month, and finally got around to making it. It is light, yet filling, and makes a great lunch when its reheated. My only changes were to cut down the amounts so I didn't end up with a ton of soup.

 

Lemony Spinach and Orzo Soup

Adapted from Gimme Some Oven

Serves 4

1 Tbsp. olive oil

2 cloves garlic, minced

1/2 onion, chopped small

1/2 tsp. red pepper flakes

1/2 tsp. dried thyme

8 oz. frozen spinach, thawed and drained

3/4 c. orzo pasta

4 c. vegetable broth

2 eggs

Juice of 1 to 1-1/2 lemons

Fresh flat-leaf parsley to serve

Grated Parmesan to serve

Heat the olive oil in a large heavy pot and cook the garlic and onion over medium heat until fragrant and slightly translucent. Turn the heat to medium high and add the red pepper flakes, spinach, and orzo. Cook for about a minute, then add the broth. Simmer for about 15 minutes, or until the orzo is just barely tender. Take the soup off the heat and let it cool down a few minutes.

Whisk eggs in a large bowl, then whisk in the lemon juice for a couple minutes; the mixture should be thick, pale yellow, and creamy. Add a small ladle-full of the soup broth to the eggs and whisk well. Whisk in two more ladles of soup broth to temper the eggs.

Add the egg mixture to the soup pot and whisk well. Return to very low heat, stirring the whole time. Cook carefully over low heat until the soup has thickened slightly. Serve immediately, garnished with parsley and Parmesan if desired.

Shenanigans

Pride Mountain Vineyard picnic area

Last Saturday I went wine-tasting with Stef, Philip, and Phil's friend Richard. Richard has the connections - his uncle is a wine maker at Pride Mountain Vineyards in St. Helena. We started off in the tasting room with a Chardonnay, Viognier, and a red (I don't remember the varietal). Then we went on a tour of the wine caves.

Clink!

I don't remember how many wines we tried inside. I do remember that the Reserve Claret was amazing, and has a ten-year waiting list for purchasing. Oh, it was good though! The caves were like a labyrinth and very cool. The wines were very good too, though a bit dry for my tastes. After the cave tour we went back to the tasting room where I nursed my glass of the Claret. Then they brought out a dessert wine that was very tasty. I'd be a happy girl if I had a bottle of the Chardonnay, Claret, and dessert wine. I just don't know when I'd drink them, since Chris isn't a wine fan.

We headed back down to Napa and had lunch at the Rutherford Grill (menu here). I had the best veggie burger - they make their own with grains, veggies (including beets!), and a soy glaze. Their slaw was really good too. Rich had brought a bottle of wine from Pride with us for lunch as well, and Stef and I drank most of it since the guys were drivers.

I wish I had more pictures from Napa, but I was too... drunk... to be taking many pictures. Phil took quite a few good ones and I begged for a few from him, but I don't think that's happening. We had such a good time, and I can't thank everyone enough for the invitation and generosity!

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Tonight's dinner was a Barefoot Bloggers entry, Mexican Chicken Soup chosen by Judy of Judy's Gross Eats. My changes were halving the recipe, using baked tofu in place of chicken, and omitting the cumin since Chris doesn't care for it.

The lineup

Mirepoix, the aromatics onion, celery, and carrot sautéed in butter or oil, is a common base for many soups and stocks and is often referred to as the Holy Trinity of French cooking. Also on the cutting board is minced garlic and minced green and red jalapeños. Those brown blocks are baked tofu from Trader Joe's, in savory flavor. I love this stuff so much and kept snacking on it while cooking.

Always a good start

Once the mirepoix is ready you add the rest of the ingredients and simmer for a while.

Bubble, bubble, toil and trouble

Then top with grated Cheddar, sour cream, and avocado (mine aren't ripe yet) and enjoy. This is a really tasty and easy soup. I made a quick batch of cornbread muffins to serve along side the soup. I'll definitely make this again!

Dinner is served

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In other news, Mac is a very, very bad boy.

*Le sigh*

Postponing and Developments

Hey Barefoot Bloggers - I'll post Thursday's entry this weekend. I've had a busy week and I'm getting used to a new schedule, so I wasn't able to get the ingredients in time. However, if everything goes according to plan - and when does it ever? - I should have something pretty cool to share.

* * * * *

So, remember when I said I was breaking out the old saxophone again? After about a month of practice on my own, I have indeed joined the Pleasanton Community Concert Band! I've been with them for three weeks now, and have three performances coming up: November 2 we're playing at a Veteran's Day Ceremony, marches and military music. November 16 we're playing at a family night geared for children, so it will be Peter and the Wolf (with the story narrated), a few other pieces, and Star Wars. And we have a Christmas concert in December.

I sit near a tenor player named Ken who has brought me into another band (and lent me a soprano sax to play around with!). In addition to the PCCB I also play with the USS Hornet Swing Band on Wednesday afternoons at a senior center. This week was my first time with them and it was fantastic. Its literally a bunch of old men and me, and I sit front and center. They're really nice guys, and the entire afternoon I heard:

"You're the best looking sax player we have."
"You probably bring the average age of the group down to about 60."
"What do you think about playing with a bunch of old guys?"
(this from a senior in the audience)

And since my name is Misty, we had to play the song (unfortunately it wasn't a very good arrangement, but I was happy nonetheless). While I'm at it, check out Ella Fitzgerald singing Misty here. That woman is amazing; I could listen to her forever. Anywho, I had a great time playing jazz and Latin standards with the band and watching the senior citizens dance. And they paid us at the end, a whopping $2! I felt bad taking it, but everyone else took the proffered money so I couldn't refuse. I suppose it buys a 2/3 gallon of gas. Chris says I should save it up to by a new sax. At $2 a week, it would only take about 19 years.

Tomorrow Ken is taking me with him to perform at what I think is an Octoberfest at a Masonic Temple. I'm guessing we're playing polkas and oom-pah music? They are giving us lunch and beer, so I'll play whatever they want. I'm off to iron my outfit for tomorrow and find my music and sax stands. I think they're in a box under my bed somewhere...

Before I go though, here's tonight's dinner:

Delicata Squash Bisque from Vegan Yum Yum (I used real cream instead of cashew cream), mixed salad with Balsamic vinaigrette, cheesy garlic toast, and since its Steak Friday, I grilled up some skirt steak for Chris in my cast iron pan.