Mobiles for the classroom

I decided I was going to make some mobiles for my classroom this year.

Inspired by Matisse, Van Gogh and Calder....

happy 30

I made an awesome dinner for Nathan in celebration of his 30th Birthday

Seared sea scallops on lemon risotto with crispy truffle potatoes

For the Risotto:

saute a chopped onion over med heat for 2-3 minutes

add a chopped shallot

garlic clove minced

add Arborio Rice and cook for a minute

add 1/2 cup white wine

at this point cook the risotto like a traditional recipe

adding a cup of chicken stock

at a time until the rice is creamy and cooked

add 1/2 cup parm cheese

juice of a lemon

cooked asparagus

S&P to taste

For the scallops:

Cut up 2-3 pieces of bacon

cook until the fat begins to render

Season scallops with S&P

Add a little bit of butter to the bacon

make sure the pan is very hot

cook scallops about 2-3 minutes so that they are nice and bro

wn on the outside

but still rare in the middle

Top the risotto and scallops with the fried potatoes covered in truffle salt

and chopped chives or parsley. Drizzle a little of the brown bacon butter around the risotto.

A midsummer night's pig-out....

A lovely braised chicken


Farmers salads, crab& shrimp cakes, sourdough bread and pesto

The base of a peach mead ice cream. ....
My only proof that Amy was here this weekend....
Mini Yorkshire Puddings, lemon and rosemary roasted chicken, sweet onion gravy .....

Angel Food Cake with Maple Glaze

Melt 1 stick butter with

1/2 cup brown sugar

2 tablespoons maple syrup

over med-high heat

bring to boil for 2-3 minutes

take off heat

whisk in

vanilla

Spicy cinnamon

half and half (whole milk or cream will also work here)

Fleur de sel (to taste)

whisk in

2-3 cups powdered sugar and pour onto cooled cake

This was a fabulous salmon that sat in a soy/ginger/ brown sugar/sriracha marinade for a few hours prior to grilling. It was served on wasabi mashed potatoes with maple sriracha spinach

Maple Sriracha Spinach

Saute shallots and garlic

over medium heat. Add in spinach

until wilted. Take off heat add

Squeeze of lemon, salt and pepper.

Let cool for a few moments transfer to glass bowl

add in a few tablespoons maple syrup, soy sauce, water (just enough to cover the spinach)

sriracha, grated ginger and sesame seeds.

serve cold.

Arugula and cornichons with parmesan tossed with caesar dressing (recipe in previous post)
We bought some delicious slab bacon up in NC and I used it in this Pasta Carbonara dish.
Leek and Scallion Toast:

Slice leeks and scallions (Throw away dark green parts)and soak in water to clean.

Melt butter and olive oil and add cleaned leeks and scallions.

turn heat down to low and let cook 20 minutes or so

until it looks like this...

Add salt ,pepper and lemon juice.

Spread onto toasted bread and melt blue cheese on top.

We miss you Thi (Tito), Rose and Bob!

The little headboard that I couldn't lift....

I found this three panel stained glass with my mama in law at the barn in Lake Alfred and fell in love. I told Nathan this would be an amazing headboard and since he loves lifting really heavy things and attaching them to the wall it would be a wonderful project.

Here he is checking for studs....

and measuring things.....

and voila! Our lovely headboard

Map math (i'm a mathemagician)

We started with old maps from this book....




added 6 Ikea Ribba frames ( http://www.ikea.com/us/en/catalog/products/30078337)

and all together made

the little piggy......

For the nights we feel like going to the Pig but we don't feel like leaving our house.

We put together a charcuterie, my farmer salad rip-off, and cigar city.
For the salad
5 pieces thick cut bacon chopped and cooked
arugula and mixed greens
2 poached eggs


For the Caesar Vinaigrette
1 egg
3 anchovies
2 spoonfuls dijon mustard
roasted garlic (about 6 cloves)
juice from half a lemon
salt and pepper
red pepper flakes
1/2 cup olive oil

Blend all ingredients with immersion blender and add 1/4 cup grated parmesan cheese.

Toss greens and bacon in vinaigrette. Shave parmesan cheese on top. Top with poached eggs.

Easter eggcellence