Giving Thanks

November 23, 2016

Thinking of all my fortunes perched on a rock overlooking the Pacific in Chile.

This holiday all started by being thankful for a good harvest. Although today Thanksgiving sometimes is more associated with mountains of food it still honors a good harvest, with the fruits of labor being a bit different. We can reap the harvest in everything we encounter throughout our days, weeks, months and entire lives. Therefore, I am grateful for ALL that I harvest. Love, Good Health, a breeze across my cheek, a kind word from someone, the love of family and friends and so much more. Gathering up all these 'crops' is something I am thankful for each day. I know that we celebrate and give more weight to being thankful on this fourth Thursday of November but I hope that we can wake each morning and celebrate any day as Thanksgiving no matter whether it is the first Tuesday of the month or the last Sunday. Gratitude is a state of mind and one that can be harvested at any time. I wish you abundant harvests in all areas of your life, today and every day. And the biggest Thank You to you ALL, from the bottom of my heart for your support and encouragement in this, my latest labor of... 2stirwithlove.

Ingredients

An Open Heart
Outstretching Hands
Big Lungs to Breathe in
Arms to Hug

Instructions

Love and be grateful for ALL that we have, even the elements that don't seem quite pleasant as everything we receive serves to further and enrich us.

If you are hosting, I hope you are all ready and set to go, but just in case you are still in need of some dishes to make for tomorrow, here are a few suggestions.

Happy Thanksgiving stirred with oddles of LOVE

dana

A Creative Spirit - Ron Miller Pottery

November 13, 2016

Woodstock, seems to be the ground zero for creative spirits. And so it was for Ron Miller, who in 1996 took a little pottery class in the famous town. From that first introduction, he was bitten by the pottery bug. So inspired by the art form and the work of local potter Nancee Meeker that he asked her to teach him. At first, the answer was no, but somehow her potter’s wheel did a 360 and she agreed to mentor him. Fortunately for all of us, because Ron has started his own pottery business, Miller Pottery HVNY.

Ron has always had a spirit full of creativity but like most of us needed to find a way to pay the bills with a ‘regular gig’. That gig for 25 successful years was the high stakes NYC restaurant industry as a GM, Maitre d’ and Wine Director/Sommelier. Alas, the creative itch keep scratching and it was time for Ron to spin back to the love that inspired him so many years ago.

I first met Ron over a decade ago during his restauranteur career. He has always been a consummate professional in all he takes on. His attention to detail, deep knowledge and commitment to any craft all funnel into a man who always brings his best. After years of seeing pottery all over his home, it came as little surprise that this would become his creative outlet and new business venture.

Ron’s style follows a few different paths. As an admirer of Matisse’s cut outs, some of Ron’s work incorporate interesting overlays which pay homage to the that style.

Another route is simplicity. As Ron mentioned to me, he tries to adopt his friend, Alex’s mantra of “Dare to be simple.” Which seems simple, when in fact, restraint is not always the easiest path to follow. Ron seems to have gotten the knack.

Creating streamlined and clean shapes with simple swirls of color. Simplicity at is best.

Lastly, allow the clay to guide him, letting it take the form and shape it wants to become.

He uses a low fire earthenware clay for his carved and sawdust, smoked pieces while stoneware clay is employed for his ‘fun and functional’ work.

Like any artisan workmanship, it takes time and effort and in this case, a true spinning with love. The process of ‘throwing a shape’, then trimming the clay, then carving and applying a Terra Sigilata. Adding stains, firing it in the kiln, glaze then re-fire. Well, you get the picture. Passion, care and love is required.

It is a process that is quite literally grown from the earth and is a reflection of the artist himself. Deeply committed, pure and simple, fun and functional.

You may all remember seeing some of Ron’s pottery in my Clams, Clams, and more Clams post. I use a set of his small bowls for my prep work known as mise en place (French for everything in its place). Whenever I’m cooking I cut up, prep all my ingredients and place them in small bowls. The ones that Ron created are perfect as the sizes are varied which is ideal for various different amounts needed in any recipe.

Juan Carlos and I also have several on Ron’s bigger and more decorative pieces in our home. Some have been gifted to us and others we have purchased with great glee. I am a huge fan of giving gifts that are unique and Ron’s pottery lands squarely in that category. Please check out his pieces on the site. They make ideal gifts for the holiday season. Ron is continually adding pieces to his website, so If you don't immediately see some of the pieces featured in this post and are interested, please contact him directly via the rwm210@gmail.com.

Harry's Pizzeria - Serving Up So Much More

April 10, 2016

A funny thing happened on our way to Chile. Our flight from NY to Miami had equipment issues. After much debate, delay, and finally a change of planes, our stop-over arrival was well past take off of our connecting flight. So, we got sidelined with a pit stop in our old stomping grounds - Miami. Perfect, since my hubby, Juan Carlos, and I have an apartment in the steamy, sunny city.

Without a car and in the pouring rain, we "Uber-ed" ourselves out for a bite to eat at Harry's Pizzeria in the Design District, one of several successful eating establishments from chef, Michael Schwartz. (There is a second Harry's location in Coconut Grove which we also visited)

The best way to cook almost anything, and Chef Michael does just that!

With its wood burning oven, Harry's is a quaint little spot for the obvious main item; PIZZA.

As much as I love pizza, I don't eat it due to having both a wheat and yeast sensitivity. You might ask, "why would you torture yourself with the yummy, yeasty aromas and sights of others enjoying crisp, artisanal pizza?" The answer; Harry's also offers daily menu specials that are equally amazing. And on this day, one of the specials was Wood Oven Roasted Tile Fish with Fall Grain Salad. Voilá, perfect for this rainy day in So. Fla. Since we were going to take an overnight flight later on we wanted to fill our bellies with good food, real food... Real good food. Here's what we ordered... And loved every bite.

Polenta Fries with spicy ketchup

Abundant and crunchy. Soft inside with a serious outer crust. Sprinkled with sea salt enough to enhance the flavor but not too much to be salty. Really the perfect touch. These fries are hefty but somehow don't overstuff you. The spicy ketchup was just spicy enough. What a lovely detour from the usual potato version.

(I love making polenta in a variety of ways. I will definitely be posting on those in the near future. However, I have never tried to make such a hefty polenta chunk. After partaking of these crunchy fries, I will certainly try to replicate.)

If you want to try making these, Chef Michael's cookbook shows you how. I have the book and have tried a few other recipes. I think you might enjoy it as well. You can also order an autographed copy.

Kale Salad

Hearty kale is mellowed by a sunflower dill dressing. Earthy flavor makes an appearance by the way of roasted beets and goat cheese. Extra sunflower seeds provide a nice textural crunch. (By the way, we took some of this salad home. The longer is sits the better it gets!)

Oven Roasted Tile Fish with Fall Grain Salad

This fish was outstanding. Perfectly cooked and seasoned. Roasted, in a brick wood oven, to a crisp exterior while preserving the delicate white fish interior. The fall grain salad of rice, farro and bulgar wheat was a nice combo. It was served with a garlic alioli. However, both JC and I felt the dish didn't need it. The fish and salad were perfect as is.

Oven Roasted Tile Fish with replacement Orange & Radish Salad

As I mentioned I avoid wheat, so I asked to replace the fall grain salad with the Orange & Radish Salad. Since I make salads with ingredients like this all the time, I'm usually a big fan of strong flavors and this one had that. For the most part, I enjoyed it but must admit that, for me, it could have had one less ingredient. That said, I ate it all.

In March, Juan Carlos and I were in Miami again, and again we wandered over to Harry's. First, we stopped into the one in Coconut Grove on a Sunday night. The place was hopping with people, families... and us!

Harry's Coconut Grove exterior on a Sunday night

Braised Fennel Pizza

JC couldn't resist ordering this earthy pizza. I tried the topping and must say that braising the fennel brought out the anise flavor and soften the fennel creating a winning complement to the saltiness of the green olive.

Fennel & Green Olive Pizza coming out of the wood oven

The very next day we went back to Harry's in the Design District for lunch. This outing offered up:

Yes, that's right we ordered the Kale Salad and Polenta Fries... again to share. I had the special of the day, Wood Oven Roasted Eggplant.

Kale Salad with Polenta Fries making an encore appearance

Big, thick slices of eggplant are deeply roasted to deliver a soft inside, almost creamy inside. Served over farro, smothered with stewed tomatoes and crumbles of feta cheese, I loved how comforting this dish felt.

JC and his business associate each had a bowl of the Yellow Jacket Soup special. A medley of vegetables in a light tomato and fish broth with chunks of Yellow Jacket, a mild white fish.

They shared the Wood Oven Roasted Chicken Wings which were tender and tasty when dunked into the agrodolce & rosemary crema, the hot & cool balancing act of sauces. They finished them all up and moved on to...

The Meatball Pizza with it's perfectly thin, crispy crust covered in caramelized onions, peppers, escarole, cheese and of course, meatballs. The sweetness of the onions and peppers played nicely off the savory notes of the meatballs and escarole.

Another delightful, belly filled visit to Harry's. If you ever find yourself "stranded" in Miami on a layover, or just vacationing in the fun, sun city, do yourself a favor and frequent any one of the restaurants from Chef Michael Schwartz. He and his teams are spot on with their food and flavors. I highly recommend any of his eateries. His approach to food, atmosphere and service are exactly what he professes: Michael's Genuine.

Although we know Chef Michael, this review was unsolicited.

Sunday in the Chilean Countryside

March 20, 2016

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.

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.

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.

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.

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

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.

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.

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.

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

From recipes to table settings, lifestyle ideas and food travels, Dana finds simple and easy ways to entertain with her "something from nothing" approach. Whether it’s a holiday feast, a garden party, cocktail event, or Tuesday's dinner, her mantra is always the same; keep it simple, make it delicious, stir it with love.

Dana has also written a children's book series that encourages thoughtfulness, Think...then Jump™

Contact Dana

Ingredients

Instructions

Appetizers:

Salads:

Side Dishes:

Polenta Fries with spicy ketchup

Kale Salad

Oven Roasted Tile Fish with Fall Grain Salad

Braised Fennel Pizza