Do you enjoy antiquing? I have spent many days out and about with a dear friend of mine, Melissa Mandolf Smith, who has taught me how to comb through many antique malls looking for items to collect and get inspiration from. Melissa runs an online store at Ruby Lane called Time in a Bottle, selling her unique and gorgeous perfume bottles, which have been in several motion pictures, magazines, and shows.
One particular interest that I have are old postcards from the past. Postcards can take me back to my childhood but best of all inspire me with my food developing and blog postings. Digging through boxes of various themed cards and locating a special artists or just an old beautiful card with a sentimental message is all worth the time spent searching. This card was a great find because it’s from the area in which I live, and it was sent to someone in California. This is the one I have chosen to share with you for this month. A local card stating that this is the largest poinsettia field in the world, near San Diego, which in fact is in Encinitas. The back of the card reads:
The poinsettia, known as America’s Christmas flower, is in full bloom in San Diego during the Christmas season. Each year J.E.Dryer president of the San Diego Heaven on Earth Club, makes free public distribution of thousands of poinsettia cuttings.
Today, the Paul Ecke poinsettias are a vibrant red with large billowy leaves and extra-large global blooms. They are the original flower and can be found at many of your special garden stores. This display is in my local Armstrong Garden Center. You can learn more about these plants at the Paul Ecke Ranch in Encinitas, California.
Antiquing with Melissa and Michelle in Temecula!
The City of Temecula in San Diego is proud of it’s large antique malls and shops in their downtown area. If you follow their calendar they have many special events throughout the year celebrating the olden days of their historical buildings and traditions.
Welcome to one of our most fun classes we have had, the Heirloom Apple class. Inspiration for this class came from one of my favorite farmers in the area Smit Orchards. Their apple display was so incredibly beautiful at my last visit to the market, I couldn’t resist but teach about the many varieties of apples we have growing here in San Diego. We used many different varietals during the class and we had different outcomes. A fun day of experimental cooking with my great guests!
Saying hello to a new student and assistant.
Plating up their apple salad for the class.
Baked apple chips just coming out of the oven to top the cake with.
Watching the soup as it thickens and becomes smooth.
Apple hand pies ready for the oven.
Pouring in the cream for the final stage of the soup.
Stuffing the hand pies with the apple stuffing.
Beginning our class with a demonstration of my favorite Wassail recipe.
Always checking the cake for doneness.
The beautiful apple salad with radicchio.
Doing a demo on how to seed and roast a butternut squash.
Preparing the main dish, halibut with apples.
Introducing the array of apples I had just gathered from Smit and other farmers at the farmers markets.
“Kalo Mina”, is a Greek greeting which means Happy New Month. We greet all the neighbors and friends as a friendly reminder to start the new month off to a good start. This is commonly the morning hug first thing in the morning to family members.
Thanksgiving Thoughts is a time to reflect on all the wonderful memories of the season. Time is stop and thank a friend, sister, brother, parent for all they have done for you. Time to give a special hug to those who are in need of a little love. Or take a few minute to read this lovely poem at your table this Fall.
Most of All
Thanksgiving Day brings to mind
the blessings in our lives
that usually go unnoticed:
a home that surrounds us
with comfort and protection;
delicious food, for pleasure
in both eating and sharing;
clothes to snuggle up in,
books and good entertainment
to expand our minds;
and freedom to worship our God.
Most of all we are thankful
for our family and friends,
those treasured people
who make our lives extra special.
You are part of that cherished group.
On Thanksgiving, (and every day)
we appreciate you.
We are nearing the big day, and it’s time to get down to the details of your big Turkey dinner. The following tips can be moved around according to your cooking schedule but keep in mind the length of time you can keep foods safely in or out of the refrigerator, without spoilage. If you need more information please visit, Thanksgiving Day Food Safety Tips. I broke down the menu into several categories so that the week is easier to handle and shopping is done throughout the week so your foods are at their freshest point. Also, for more recipes see Thanksgiving . Order your turkey early (this week) and don’t forget your pick-up date! Visit Part One to get started.
If you’re making soup you can cook it and freeze afterwards, to be reheated later.
Make breads, muffins, cornbread, etc. and wrap tightly and freeze.
Make stock or broth for your soup or gravy and freeze.
Make any ice creams or sorbets.
Freeze as many main dishes other than the turkey. ( leek pie, spanokopita, pastichio,etc.)
The Day Before
Assemble all casseroles and refrigerate. For example: yams or potatoes. (If you are limited in oven space, bake today,cover and refrigerate. Re-heat the next day.
Make the cranberry sauce and refrigerate.
Prepare the chestnuts for the stuffing or chestnut soup. Make a cut in the shape of an x on the flat side of each nut and bake until tender.
Clean all vegetables for salads, and sides. Place in plastic bags ready to go for tomorrow.
Prepare, clean and chop all the vegetables such as celery and onions for the stuffing. Refrigerate in bags.
Bake all pastry, pies, cheesecakes, breads,etc. cool, and store. Frost cakes.
Make any dips, sauces, fillings for your appetizers.
Marinate any ingredients for your appetizers.
Defrost the soup in the refrigerator for tomorrow.
Bake off any main dishes you have in the freezer. Cover and place in the refrigerator.
Thanksgiving Day
Get up early and start your day making the stuffing, so it may cool.
Depending on the size of your turkey– work backwards how long your turkey will need to cook and remove from the refrigerator.
Wash inside and out, salt and pepper, and add the cooled stuffing. Put on timer.
Assemble appetizers and have them ready before guests arrive.
Chef Mary Invites you
to attend
a hands-on cooking class
November 30th
11:00-2:00
Staying Warm with Soups and Salads
Menu:
Beef and Barley Soup Greek Lemon Chicken with Orzo Soup
Classic Lentil Soup Roasted Pear and Arugula Salad with Pomegrante Vinagrette Winter Spinach Salad with Cranberries & Apples Crispy Greens with Goat Cheese and Olive Tapenade Dressing
Also Included:
Casual Luncheon with the Chef and Guests
Complete Recipe Booklet Cooking Demonstration: Making Homemade Vegetable Stock
Have you been nominated to have Thanksgiving Dinner this year? Well, let me help you make that a successful day. I have it all planned out for you! There are two ways you can approach this assignment. Have everyone bring a dish, or prepare it yourself which is what I prefer, so the dinner is balanced and you don’t have too many of one dish and not enough of the other. If you start early with the little things, you won’t feel rushed. Trust me if you follow these tips it will be much easier and relaxing for you that day and have time to enjoy your family. Don’t forget to continue and read Part Two.
Start planning two weeks ahead of time.
Pull out your recipes and read them.
make sure you have all the ingredients including spices, nuts, flours, fresh baking soda and powder, dried fruit, rices, pastas, teas,coffees,etc.
count how many baking pans you will need including; baking sheets, dutch oven, casserole dishes, soup pots, large and small bowls.
plan out and visualize how each dish will look in that bowl or platter on your table and take out post-it notes and label each platter with that recipe.(do the same for appetizers and dessert.)
draw out on a piece of paper where everything is going to be placed on the buffet table or on your table. Use a card table if you need space next to your table.
pencil out how your plate will look when you have everything on it, and is your menu balanced. Do have enough veggies, salad, greens, potatoes, rice or stuffing?
plan your shopping trip by starting out with a list. Divide your paper by subjects. Vegetables, Meats, Cheese/Dairy, Dry products, Drinks, Cans, Paper products, liquor,misc.
list by starting with one recipe at a time, all the ingredients you will need even if you have them. (you might use them up before that date.) Closer to your shopping day cross out what you have in your pantry or refrigerator.
take a look at what you need for your table setting regarding, dishes, glasses, silverware, chairs, flowers, pull them out and count them. Borrow to make up the rest.
wash all your platters, tablecloths, flower containers, polish your furniture and silver, deep clean your house, wash the dog (that maybe too soon).
plan a trip to your favorite store for decorations (look for coupons), your local park for green or dried cutting, acorns, pine cones, pretty dried leaves. (too soon for your table)
Label all your platter, dishes, and pans. Washed and cleaned. Visualize your plate, list your menu, make your shopping list. Break it up into three shopping days. Pull out your table setting, flowers, candles, and tablecloths. Set the table a week ahead of time. Clip coupons from your local newspapers before you head out to the stores.
Clip flowers, branches, greens from your yard or nearby fields. And not your neighbor’s yard!
Many times during the fall season as I browse through my cookbooks for pumpkin ideas I often come across a new soup that catches my attention for some one reason or another. This recipe, Roasted Pumpkin or Butternut Soup caught my attention because of the techniques used in the preparation of the vegetables. I love to roast my vegetables, which brings out several new flavors from a smoky taste to almost a nutty flavor from the squash. This recipe delivers the intense taste of the vegetables that I expected. Make this for your Thanksgiving dinner and serve it as an appetizer in small shot glasses, or as a first course. Don’t forget to add the pecans, they add a great crunch to the soup. This recipe can be made with either Roasted Pumpkin or Butternut Squash, try them both and you’ll be surprised how different they are.
Pumpkin Facts:
Highly Nutritious and Particularly Rich in Vitamin A.
High Antioxidant Content May Reduce Your Risk of Chronic Diseases.
Potassium, Vitamin C and Fiber May Benefit Heart Health.
Pumpkin is a good source of potassium, vitamin C, fiber and antioxidants, which have been linked to heart health benefits. More information can be found at Healthline.
Serve this soup as a first course or alone for a Fall treat for your family and friends.
Course
Soup
Servings6
AuthorMary Papoulias-Platis
Ingredients
5 to 6medium carrots, coarsely chopped
1large white onion, quartered
2-3garlic cloves
13-4 pound pumpkin or butternut squash, seeded, and quartered
extra-virgin olive oil
kosher salt
freshly cracked black pepper
8fresh sage leaves
4tablespoonspacked brown sugar, divided
6cupschicken or vegetable broth
Sprigs of Italian parsley
Spiced Pecan Topping
2tablespoonsbutter, melted
1/4teaspoonkosher salt
1/8teaspooncayenne pepper
1/2cuppecans
Instructions
Preheat oven to 375 degrees. Line the roasting pan with foil.
Place carrots, onion, and garlic in prepared pan. Drizzle with olive oil and toss until well coated. Sprinkle with salt and pepper.
Add pumpkin quarters to pan. Spread one tablespoon of brown sugar on each pumpkin quarter, top with 2 sage leaves. Drizzle with olive oil.
Roast the vegetables for 45 minutes or until pumpkin is soft.
Meanwhile, in a 4 quart Dutch oven bring broth to boiling; remove from heat. Set aside to cool slightly.
Remove vegetables from oven.
Discard sage leaves. Scoop pumpkin flesh into medium bowl. (about 5 cups)
In batches, add vegetables and pumpkin to blender or food processor; blend until smooth, adding enough cooled broth to reach desired consistence.
Pecan Topping
Preheat oven to 350 degrees.
In a small bowl combine 2 tablespoons melted unsalted butter, ¼ teaspoon kosher salt, 1/8 teaspoon cayenne pepper. Add ½ cup pecans and toss.
Spread onto a baking sheet lined with foil.
Bake pecans for 5 minutes or until toasted. Cool completely.
To serve: divide soup evenly among six bowls. Top with Spiced Pecans and Italian parsley.
Making the soup: Prep all of your ingredients and place on tray.
Place the vegetables on a sheet tray and sprinkle with salt, pepper, brown sugar, and sage.
Roast in the oven until soft.
Remove the pumpkin skin and place the roasted vegetable in the food processor or blender with partial broth and blend until smooth. Continue until all the broth and vegetables are blended. Serve with parsley and pecans on top.
Hello from California Greek Girl. I’m the owner of Ethos Culinary located in the beautiful city of Carlsbad. Join me as we explore California’s bounty of foods, farmlands, and culinary experts. I’m looking forward to bringing you Greek, Mediterranean and Plant-Forward Cuisines. OPA!
Hello from California Greek Girl. I’m the owner of Ethos Culinary located in the beautiful city of Carlsbad. Join me as we explore California’s bounty of foods, farmlands, and culinary experts. I’m looking forward to bringing you Greek, Mediterranean and Plant-Forward Cuisines. OPA!
