Sunday in the Chilean Countryside

Juan Carlos and I recently returned home from a fabulous trip to Chile, where we were visiting our friends' country home and taking in the sights.  This was our first visit to this amazing country.

Fruit trees on the farm

Our friends were quite generous with their time, taking us on several adventures.  On a beautiful Sunday morning, we had the great fortune of being invited to their mother's 75 acre farm home, located in Melipilla, just outside of Santiago.

Citrus trees on Teresa's farm

As we drove up the eucalyptus tree lined driveway, we spied a charming house and were met by an even more charming hostess. Teresa is the matriarch of the Momo family and the initial force behind their restaurant business, Terra Momo Group, back in Princeton, NJ.  She served up graciousness
along with a meal that filled us to the brim. We spent the afternoon exchanging stories and delving deeper into the questions of our soul.  Such as what is the difference between the Spanish words "simple" and "sencillo".   A philosophical debate that we didn't quite conclude.

Lively dinner discussion

Handmade empanadas

Appetizers started with the most delicious empanadas. Since I'm a pescatarian and these were meat filled, I only tried the masa. It was light and tasty and full of onions. There was also a plate of local cheese and olives, both were mild but flavorful.  

Fernando, who is an old friend of Chile's most famous author, Pablo Neruda, shared with us his legendary Pisco Sours, made using lemons from the farm. These were a treat indeed, as he stirred the glass with ice cubes for 20 minutes to ensure the temperature was just right.  The word patience simply is not good enough for this kind of dedication.

Fernando ready to serve his delicious Pisco Sour.

The art of the ice

Then after all that, the actual meal began.  We each received an enormous square of vegetable lasagna.  At first, I was excited at receiving such a large piece because I LOVE PASTA, but then thought, how in the world will I finish this.  Much to my surprise, this was one of the lightest yet flavor-packed vegetable lasagna I have ever eaten. The reason; Teresa made her own fresh lasagna noodles that were paper thin, light and float in your mouth.  She filled it with mushrooms, shredded carrots, spinach, each sautéed separately.  Then she used the barest amount of béchamel and tomato puree.  Needless to say, I was committed to finding the bottom of my plate. Being from good Italian roots, I had no problem devouring my entire portion.  

Teresa, pleased with the most amazing vegetable lasagna

A square of heaven

When our hostess asked me if I wanted another piece, my heart sang out YES, YES, but my stomach had to say no. Especially knowing that we were about to be served a freshly caught, oven roasted fish served with cilantro/tomato salsa, avocado & celery salad, red and green leaf salad. Need I say more.  I tried it all and every bite was more delicious than the next. Fresh and clean, with all the purity of flavors standing on their own.  

Fresh, Fresh tomatoes

Roasted fish with celery salad, avocado & tomato

Now I'm sure you are thinking "what a meal?" And it was, but then came the fresh fruit plate with apricots picked from her farm.  These were succulent and sweet, with a melt in mouth texture that I've never experienced in eating apricots.  I wanted to stuff my bag with them and run out the door!

Seriously the most tender, flavorful apricots I have ever eaten

The piece de résistance: Tiramisu, of course, made by Teresa.

A dessert worth the calories

What can I say, but on this Sunday I was reminded of my own Italian family roots and big Sunday dinners as we were treated to an amazing afternoon of Italian/Chilean hospitality filled with scrumptious food, provocative conversation and gracious generosity.  I hope that you can find time on Sundays to share food, laughter and good conversation with family and friends.  I think that is what Sundays were made for.

Juan Carlos, Teresa and me

Post Note:  In the very near future, I will attempt to recreate Teresa's vegetable lasagna to share with you.

A Something from Nothing Sunday, featuring lentils

I had a true something from nothing Sunday morning back in February.  Since both JC and I had been super busy, and it had been freezing in NY,  we hadn't wanted to venture out much. This left us with only a few odd items in the fridge.  We were so low that we didn't even have garlic, which we ALWAYS have.  

The first order of business was to pull everything out and see what I had to work with.  The stars of the day: carrots, fennel, acorn squash, shallots, a tiny bit of cilantro.  In the cupboard, I found basmati rice and French lentils.  Well, I can make stuff with that and thus the cooking off of odds and ends began.

First, I made 3 uncooked cups of basmati rice so I can have an abundant amount to mix with the vegetables, add to soup or just have as a side dish.  I was thinking about having enough to take for lunch during the week.  I also decided to sauté one and half finely chopped shallots in oil and added that to half the cooked rice, plus seasoned with salt, pepper and minced cilantro.  I like adding onions or garlic with some fresh herbs to cooked rice.  It makes rice a better side dish.

Then I sliced the acorn squash, skin on and left the carrots whole with their greens on. I roasted them in a 425 degree oven with some olive oil, salt and pepper until they got nice and caramelized.  I LOVE  LOVE LOVE roasting vegetables.  The high heat just a bit of olive oil brings out all the nature sweetness of any veggie.  

Basmati rice sauteéd with shallots and cilantro

Sweet and earthy - Oven roasted acorn squash and whole carrots

While those were roasting away, I got started on the lentils.  Please note that my style of cooking is without measurements.  I just use what I have and add salt, pepper and spices as I see fit.  However, I realize that not everyone is comfortable with that methodology, especially my sister Jill.  She isn't a big fan of cooking but can follow a recipe and does a great job. Over the years I have had to write down impromptu recipes so that she can replicate them.  With her in mind, I took out my notebook and jotted this down.  But please keep in mind that this recipe is meant to be a true something from nothing.  Meaning, you can use whatever you have in the fridge to make these lentils, and in whatever quantities you have.  I just used up what I had but measured it for ease of repeating.

French Lentils with carrots & fennel

Ingredients:

3 T olive oil
2 c chopped red onion
2.5 c chopped carrot
1 c chopped fennel
2 tsp salt
1/2 t crushed pepper
1 t tumeric
2.5 c French lentils
4 c vegetable or chicken stock  
(if you don't have any stock, use all water)

Instructions

Put all the oil in a deep pan and sauté the onion, carrot, fennel, salt, pepper and tumeric until slightly softened.  Do not overcook these as they will continue to cook with the lentils.  Add the lentils and the liquid and bring to a boil for 2-3 minutes.  Lower the heat and let cook until most of the liquid is absorbed.    You can cook these to your liking.   If you want to use them to add to a salad, then I would leave them al dente.  If you want to puree this mixture to make a thick soup, I would cook the lentils longer until very tender.

Lentils cooking away

I left mine on the al dente rice because I like the bite of them.  I also used them for the week's lunch.  
Monday:  room temp lentils over mixed greens with a side of roasted carrots/acorn squash
Tuesday:  warm lentils in vegetable broth & basmati rice
Wednesday:   Quinoa pasta with lentils and feta cheese

That exhausted the batch of lentils I made, and gave me a three yummy, hearty lunches for the frigid NY winter days, plus there was enough for Jill and JC too.  Remember, the something from nothing rule: there are no rules. Use what you have. Any vegetable and in any quantity will work. 
 

Florist Vase = Useful Utensil Holder

Whenever I'm hosting a party, I'm always looking for ways to decorate the table with the items needed.  Case in point, what to do with utensils and napkins for a buffet style event?  For some reason, I just don't like putting the utensils on the table. Although, arranged nicely, that simple display can work well without creating a headache for yourself.

Plain Glass Florist Vase

I prefer finding a container of some sort to house it all. For a gathering of 12 guests a few weeks back, I needed something small to hold cocktail napkins and appetizer forks. The goals:

• it needed to contain the items, obviously

• it needed to be simple

• not take up too much room on the table

• not call too much attention but be a good team player

Searching around my home, I found one of those plain, nondescript florist vases. How many of us have several of these glass vases stashed away in our homes waiting to be used?  Let's face it, they are just plain.  From my POV,  I have vases much prettier for flower display than these, hence I rarely use them for flowers.   So, they sit in the back of the cabinet waiting for... waiting for who knows why I keep them!  But much like my maternal grandmother and mother, I do KEEP things for potential future uses.  (Oh, how this bugs my hubby.)

But lo and behold, the wait is over. I saw the potential for this plain jane vase and grabbed a simple brown cotton napkin to help enhance its usefulness, which also kept with my theme of a neutral table setting.  I stuffed a couple of other napkins at the bottom so the utensils didn't fall too deeply into the vase.  

Starting to lay out the table scape using fabric pieces from a garage sale

The final appetizer buffet with the Useful Utensil Holder making its debut at the corner of the table.

Now, that plain jane florist vase turned itself into a Useful Utensil Holder that keeps everything contained, and fits in with the table's theme.   

Look around your home and see what items can serve up another purpose, maybe even one more functional than its original use.  Don't forget to share some of your ideas.  It's always great to be inspired by other's creative spirit.   

Salad: Hot & Cold

Years ago when I lived in Miami, working crazy hours, and single, making dinners was sometimes the art of throwing together whatever I had. Thus, enhancing my "something from nothing" style.  
A favorite combination of mine was the Hot & Cold salad.  I would make a green salad with red onions or scallions, cherry tomatoes.  Then, I usually added two ingredients that made it more hearty and complete for dinner:  beans, either cannelini or chick peas, and warm potatoes.  The potatoes ranged from one large potato baked or boiled then cut into slices, or small new potatoes boiled and tossed with garlic and olive oil.  I used to love how the warmth of the potato felt against the coolness of the lettuce.   

A few Sundays back, with the cold winter's bite, I craved something warm but realized I should eat a salad.   I found some leftover roasted veggies (carrots, onions, asparagus) which also had potatoes and it reminded me of that old familiar combo. So, I slid the veggies into a pan to warm up, made a big salad consisting of just Boston lettuce and feta cheese, then topped it with the warm vegetable mixture. A squeeze of lemon, olive oil, salt and pepper, and I felt like I got the best of both worlds on that snowy day... Healthy salad with just the right amount of warmth.

You can make this with any type of lettuce you desire or have in the fridge,  and use any variety of leftover veggies you have.  The idea is to create a hot & cold combo that you like.  I think the key is using potatoes because it makes it a hearty meal.  If you don't have leftovers, go ahead and sauté a few vegetables. Whatever combo you use, I think you'll enjoy Salad: Hot & Cold

Citrus Cilantro Martini with a Kick

On evenings when I need something to put a smile on my face, I find my hubby's Citrus Cilantro Martini...with a kick, does just the trick.   He makes several different variations, mixing fruits and herbs, but this one is my go to cocktail. With the weekend fast approaching, I thought this was a good time to share some citrus cocktail cheer.

Ingredients

Makes 1 (strong) Martini

• 1/2 c Vodka (of your choice, we like Kettle One or Belvedere)

• Splash of simple syrup*
  

• Juice of pink or red grapefruit

• juice of 1/2 lemon

• juice of 1/2 lime

• mint or cilantro leaves

• 1/4 tsp minced jalapeño

*Simple syrup is equal parts water and sugar brought to a boil and then let to cool.  Refrigerate for future use.

JC squeezing up some citrus goodness

Put all the above ingredients into a shaker with ice, and do your best jig.  Shaking for 30 seconds or until you feel like you've jumped around enough.  Pour into a martini glass, add a few cilantro leaves and sit back and let the kick kick in.

Grapefruit with cilantro

I find this drink both refreshing and warming at the same time, which makes it perfect for any season.  The crispness of the grapefruit is clean and light.  Definitely use the pink or red version, as the traditional yellow kind can be too tart. The jalapeño gives it the heat which warms you up. Plus the color is just plain inviting.  I clink my virtual glass to yours wishing you a wonderful weekend.