Today's Catalog Finds

Today, I had jury duty and I needed a way to fill my time. Since my favorite past-time is normally online shopping, and I was sure to be without a wi-fi connection, I brought all of my latest catalogs along so I could browse those instead. And wouldn't you know it, I have dog-ears in every one of them! Whether I purchase these items is another story, but I thought I'd still feature a few of my faves particularly from Williams Sonoma & cb2.

First, was a flip through the Williams Sonoma catalog where I spotted this very cool ravioli maker (they call it a ravioli mold in the print catalog), for only $24.95:

I was tempted to purchase this until I realized I would also need this terrific-looking, but terribly impractical Imperia pasta machine, $69.95, in order to make the pasta sheets:

It's not really the price that deters me, it's my lack of counter-space and/or storage that is holding me back since I know I wouldn't use it regularly. We shall see...

I also got excited about these adorable message-in-a-cookie cutters, only $19.99. At that price they might be too delicious to pass up:

And as I am catching up on my google reader I also noticed that Andrea has the same love-affair with these cookie cutters, so great minds think alike. Or at least swoon alike ;-)

Now let's move on to my cb2 catalog finds. This abacus wall art also caught my eye, $149.

I also love these oliver appetizer plates, $2.95 each. Not just because they are completely kitschy and fun, but because I also got a chance to see the graphic designer & illustrator who created "Oliver", Jana Kinsman, speak last month at a Chicago AIGA event and hear her story. She definitely has two sides to her: organizing information for the consumer in the clean, bold, heavily typographic style that is typical of Crate & Barrel but then she has this quirky, hand-drawn illustration side to her that cb2 has now embraced.

This one is my favorite:

I'll probably pick a few up at some point to give out as hostess gifts down the road!

Sunday Supper: Boursin Stuffed Chicken, Roasted Brussels Sprouts & Mashed Sweet Potatoes

I love Sundays, mostly because I have lots of time. One thing I like to do with that time is cook, since it's rare that I cook much of anything that doesn't come out of a box on weeknights.

Tonight my sister came over for dinner and I prepared a yummy chicken dinner for the three of us which included Boursin Chicken, Roasted Brussels Sprouts and Mashed Sweet Potatoes.

I have made the chicken recipe once before, and it comes from a cookbook that was a wedding gift from my aunt, Meet Us in the Kitchen: A Collection of Recipes and Stories from the Junior League of St. Louis.

To make the Boursin Chicken, you'll need:

5 ounces boursin cheese with herbs and garlic, softened

1 tablespoon flour

1/4 cup shredded carrots

1/4 cup coarsely chopped walnuts

4 tablespoons chopped fresh parsley; divided into 2 tablespoon parts each (I used dry; thus, I use less)

4 boneless skinless chicken breasts

1/3 cup dry bread crumbs

2 tablespoons grated Parmesan cheese

2 tablespoons butter, melted

4 wooden skewers or picks

First, combine the cheese, flour, carrots, walnuts and 2 tablespoons parsley in a bowl and blend well.

Pound each chicken breast into a 5 1/2-inch square. Place 1/4 of cheese mixture on each square. Fold in the sides and roll up; secure with wooden skewers or picks.

Next, mix the bread crumbs, Parmesan cheese and 2 tablespoons parsley in a shallow dish.

Brush the chicken roll-ups with melted butter. Roll in the bread crumb mixture.

Place on a wire rack in an 8X8-inch backing pan. Bake at 350 degrees for 40 minutes or until chicken is cooked through.

I paired the chicken with Roasted Brussels Sprouts. (Hey, don't knock 'em till you try them!) I know that for most, Brussels sprouts conjure up unpleasant thoughts, and I'll admit this was my first time making these as well but they turned out VERY good and are very simple to make.

All you need is:

1 1/2 pounds Brussels sprouts (I halved this since I was cooking for 3, instead of 6.)

3 tablespoons of good olive oil

kosher salt

freshly ground black pepper

Preheat Oven to 400 degrees. Then, cut off the brown end of the sprouts, pull off any yellow, outer leaves and then cut each sprout in half (note: recipe calls for whole but most reviews prefer halves to get crispier sprouts. It's your call. Since I was roasting them along with baking chicken, I kept them in the full 40 minutes but only had the oven at 350).

Mix them in a bowl with olive oil, salt and pepper to taste.

Pour them on to a metal sheet pan and roast for 35-40 minutes (note: watch carefully your may desire a shorter cooking time.) Shake the pan from time to time to brown the sprout evenly.

I also added some Mashed Sweet Potatoes to the mix, loosely following a Paula Dean recipe and adding a few tricks of my own. I decreased the recipe due to only serving a few for dinner tonight, so here is the recipe as I did it.

You'll need:

3 large sweet potatoes, peeled and chopped

1/4 cup butter

2 tablespoons honey (or more to taste, if you prefer sweeter)

1/8 teaspoon ground cinnamon (I freshly ground mine from sticks!)

kosher salt to taste

My own addition: Add about 5 dashes of very good, aged balsamic vinegar (we brought ours back from Italy and I could literally eat it like candy.)

Add the potatoes to a dutch oven and cover with water.

Bring to a boil over medium-high heat. Reduce heat and simmer until the potatoes are tender, about 8 to 10 minutes, drain well. Return the potatoes to the dutch oven, and add the butter, honey, balsamic vinegar, cinnamon and salt. You could, beat at low speed with an electric mixer until smooth or I prefer to go at it with an old-school masher or pastry blender. Serve hot!

Served together, this makes for a colorful fall plate and a scrumptious Sunday Supper.

Give it a try!

Dear Microplane...

Dear Microplane,

Where have you been all of my life? In particularly, where were you just last weekend when I was grating two blocks of cheese for our Valentine's fondue with another grater, which resulted in sore biceps for days? I don't know why it took me so long to bring you into our home, but I'm so glad we have finally adopted you (gotta love registry completion discounts). You just shaved minutes off of my shredding, zesting and grating needs forever, though I may have you to blame for my flabby arms now. Oh, and by the way you are also responsible for the most incredible microwave white cheddar nachos I have ever had, the perfect 60-second snack (grating & cook time included!).

Sincerely,

Steph

P.S. I think you are worth every penny!

Valentine's Day Fondue for Two

Happy Valentine's Day!

In celebration of our first married Valentine's Day we are going to take advantage of the fondue set purchased for us as a gift from our wedding registry and have a nice night in. We are going shopping soon for all the ingredients to make a savory cheese and a super-sweet chocolate fondue, and we plan to use these two recipes:

Fondue Vudu, courtesy of Alton Brown

Ingredients

1 clove garlic, halved
1 (12-ounce) bottle hard apple cider
2 tablespoons lemon juice
1 tablespoon brandy
Pinch kosher salt
5 ounces (2 cups) Gruyere, grated
5 ounces (2 cups) Smoked Gouda, rind removed, grated
1 tablespoon plus 1 teaspoon cornstarch
1/4 teaspoon curry powder
Several grinds fresh ground black pepper

Directions
Rub inside of fondue pot or heavy small saucepan with garlic. Pour cider into pot. Add 1 tablespoon of lemon juice, the brandy and salt and bring to a simmer over medium heat. Meanwhile, grate the cheese and toss well with the cornstarch in a large bowl. When the cider just begins to simmer, gradually add the cheese a handful at a time, allowing each addition to melt completely before adding the next. Continue adding cheese and stirring until all cheese is incorporated, about 3 minutes. If mixture starts to bubble, reduce heat to low. The mixture is ready when creamy and easily coats the back of a spoon. Stir in curry powder and pepper. If cheese seems stringy, add some or all of the remaining lemon juice. Move fondue pot to alcohol warmer, and keep stirring during service. 

A variety of breads, from pumpernickel to rye to bagel chunks can be skewered and dipped as can cauliflower, broccoli, mushrooms and potatoes. (Soften all vegetables by blanching briefly in boiling water then chilling.) Crisp fruits such as apples make great fondue fodder, as do cooked meats and sausages. Even soft pretzels make for good dipping. If any fondue is left over, cover with ice water and refrigerate, pour off water and reheat over low heat.

Chocolate Coconut Cream Fondue, Coastal Living, JULY 2006

Ingredients
1 (11.5-ounce) package dark chocolate morsels
1 cup cream of coconut
1/2 cup whipping cream
1/2 teaspoon coconut extract

Preparation
Combine all ingredients in a large, heavy saucepan over medium-low heat, stirring until chocolate melts. Transfer to a fondue pot, and keep warm over a candle burner. Serve with pound cake and fresh fruit. For tropical flair, serve with bowls of toasted coconut and toasted sliced almonds.

We can't wait to try these out tonight.

Kitschy Kool: Volume 3: Quiche

Yes, Quiche. lol. A little old-school, packed with calories and utterly delicious! My mother-in-law made us a bacon and egg quiche while we were home for Christmas and it rekindled my love for these savory pies/tarts.

I also follow a blog called Artsy-Foodie and today she posted a recipe for crustless quiche (that has to make it a little healthier, right?)...doesn't that sound and look divine? It sounds so simple, yet so scrumptious and perfect for a New Year's brunch.

Potato Spinach Crustless Quiche (serves 6-8)
1 1/2 cups sauteed chopped spinach
1 1/2 cups roasted potatoes, diced size
16 oz lowfat cottage cheese
1/2 cup egg whites
3 eggs
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 cup shredded cheese (mild cheddar or italian mix)
3 tablespoons GF breadcrumbs

Preheat oven 375F
Oil a ceramic lasagna dish

Mix all the ingredients in a large bowl. Transfer to the baking dish. Bake for 1 hour. Let cool for 10 minutes before serving.

I think I may try it this weekend!

And if you are looking to start off this New Year with a clean kitchen and prefer to eat out instead, one of my favorite places to order quiche in the Saint Louis area is at the The Blue Owl, in historic Kimswick, MO. This place may be more quaint than kitschy, with all the ladies serving you in big blue frilly aprons, but any way you slice it they have delicious quiche and pies. They always have a quiche (or 3) of the day and they are totally yummy.

Lastly, in effort to forcefully theme "Kitchy Kool" with "Quiche" for this posting, I googled "kitschy quiche" and wouldn't you know it, came up with a blog featuring a recipe for "kitsch quiche", lol. Sounds good, if you want to try it...mmmm Gruyere cheese.

So as we round out 2008, I hope to kick off my New Year with a quiche or two and maybe I have inspired you to do the same!

Little Stephie Homemaker

So Christmas has come and gone; in fact, it flew by so fast I did not even snap any photos (so unlike me!). But I did have fun wrapping, giving and receiving gifts. And the gifts that I got this year were extra heart-felt and fun for my new life as a wife. We had just gotten so many new things off of our wedding registry, that I didn't have anything I really NEEDED. But I have been really excited about learning to use all of my new kitchen gadgets, so most of my gifts I got seemed to revolve around that theme.

First of all, after reading Kristal's post about aprons, I was so excited to see an apron in the very same wonderful print in which I bought a Shabby Apple dress for our little niece this summer. 

When I saw it, I simply showed my husband the apron over my shoulder on the laptop and that was that. Actually he told me not to buy it because the price seemed high for an apron "Can't you find a cheaper one at Wal-Mart?", he said. So I was VERY surprised (and impressed) to see this under the tree on Christmas!:

Yes, ladies, he managed to not only create an Etsy account all on his own, but ALSO searched page after page until he found THE apron that I had pointed out. I know this may sound very stereotypical 50’s housewife to get this from my brand new hubby, but it is my fave gift!

Second, he also gave me a gift certificate for us to attend a class at The Chopping Block, a cooking school here in Chicago. I love getting gifts like these that we can enjoy together. This will make for a fun, yet useful date night for us. Check out the schedule of January classes and help me choose!

My mother-in-law also got me Martha Stewart's Cooking School Cookbook. I can't wait to break into this and learn all the basics! Like how to cut correctly with our new Wustof knives :-)

And lastly, there is still one related thing on my "wish-list"... good thing my birthday is in a few weeks (hint, hint, wink, wink). 

It's the newly released Iron Chef America Supreme Cuisine Wii game:

I love this show and I figure with this gift, I could practice "virtually" as well.

Recipe: Florentine-Stuffed Shells with Italian Sausage

As a new wife, I am trying something new. I never cooked much in the first year we lived together before we were married. I like to cook but we just never really did. Laziness, I guess!

Now that I have all my lovely new kitchenware from our wedding registry, I have decided to pick one new recipe a week out of one of our new cookbooks to prepare. Tonight I made use of our new enameled cast iron Mario Batali Lasagna-Roaster and prepared a recipe from a cookbook I received as a wedding shower gift: Meet Us in the Kitchen

The recipe was for Florentine-Stuffed Shells with Italian Sausage:

After gathering all of the ingredients, I realized I had bought everything EXCEPT for the cream of mushroom soup. So I substituted some Ragu Light Alfredo sauce I had in the cabinet and adjusted the amount of sour cream and mushrooms I put in, but it still came out SOO tasty.

Before:

After:

Next time I think I will use 3/4 of the amount of spinach and add 1/4lb more sausage. Oh, and I will either use spicy sausage or add some red pepper flakes for a little extra oomph!

But it was great!

Recipe:

Ingredients:

1 pound Italian Sausage

1 medium onion

1 garlic clove (I used two)

1 8 oz can of mushrooms stems & pieces, drained

1 teaspoon basil

salt & pepper to taste

2 10oz packages frozen spinach, cooked, drained

1 10oz can cream of mushroom soup

1 cup sour cream

10 2/3 oz large pasta shells, cooked

1/2 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

1 cup 40% cream

Brown the sausage in a large skillet (remove casing if you buy links), stirring until crumbly; drain. Stir in the onion, garlic, mushrooms and basil. Season with salt & pepper. Add the spinach and soup and mix well. Stir in sour cream.

Arrange the pasta shells in a single layer in a baking pan. Stuff the shells with the sausage mixture. Sprinkle with Parmesan and mozzarella cheese. Pour a thin layer of the cream over the top. Bake at 350 for 30 minutes.

Serves 4 (or more!)

Enjoy!