Crisis Averted

November 11, 2018

Before serving up a new recipe to your guests this Thanksgiving it might be a good idea to give it a test run or two. A fast or slow oven, even an ingredient omission or misprint, can be a spell disaster. Working out the kinks beforehand will guarantee success. Less than two weeks left…better get on it.

Top to bottom:

Follow the directions on any package of fresh cranberries and add a bit of fresh or candied ginger to the mix.

Once you’ve mastered Gougere you’ll be making them any time there’s a gathering and some Champagne. https://simplequietmodern.com/?s=gougere

Once we started roasting them, Brussels Sprouts became everyone’s favorite side. A little Bacon, a drizzle of walnut oil couldn’t hurt either. https://simplequietmodern.com/?s=Roasted+Brussels

Jackfruit “crab-less” crab cakes…another new ” go to” appetizer.  https://simplequietmodern.com/?s=JackFruit

Roasting off a Hubbard squash provides a superior result over canned pumpkin if you’re in the mood for pie. https://simplequietmodern.com/?s=Hubbard+squash+pie

photos: gp

 

 

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Summer Holdover

October 28, 2018

We might be closing in on November, but I can’t help thinking that this Red Cabbage Salad with Lemon and Parmesan will add a little Summer brightness to your menu rotation this Fall and Winter. As easy as it was to whip up for those Summer picnics sand barbecues, you’ll find yourself serving this alongside your heartier favorites. And, in true simplequietmodern fashion it couldn’t be easier…three ingredients and a minimal amount of prep.

Adapted from the original from Molly Wizenberg of Orangette, this salad is this simple. One small Red Cabbage washed, cored, quartered and finely shredded tossed with a dressing of one clove of garlic run through your Microplane, the juice of one lemon, 3 Tablespoons olive and a good pinch of Kosher salt whisked together. Top with 1/4 cup grated parmesan and a generous grind of black pepper and toss again. That’s it.

photos: gp

 

 

 

Just Right

October 23, 2018

Heath Ceramics new Muir flatware. Designed by Heath in San Francisco and hand crafted by Sherrill Manufacturing in New York, the result is the perfect complement to any of your Heath dinnerware. Whether you’re setting a simplequietmodern place for one on any given weeknight, or entertaining a crowd during the holidays you can’t go wrong with the elegant MidCentury minimalism Muir brings to the table.

Photos: https://www.heathceramics.com/collections/flatware

 

 

Simple Enough

October 18, 2018

Feta…I love it. Yet every time I bought a new block it seemed I ended up tossing some out before I had time to use it on yet another Greek salad. Ugh…I hate waste. Simple solution… drizzle with olive oil and hit with a healthy dose of red pepper flakes, a grind or two of black pepper and a sprinkle of oregano. Bake at 400 Degrees until soft, about 10 minutes. As a prelude to dinner served with torn pits it’s delicious…..and, anything left over can be turned into a simple lunch with the addition of some pepperoncini, tomato and a few olives. Baked feta…..who knew?

Photos: gp

 

Shifting Gears

October 11, 2018

Fall. Time to turn up the heat, spice things up, enjoy the seasons bounty and get ready to adjust our mindset before Winter and the holidays are upon us.

Some simple inspiration to make the seque, top to bottom.

Terra cotta petals with a cream backside… the Leonidas rose. Picture perfect as Mother Nature changes everything around us.

Exotic spice blends like Zaatar and Ras el Hanout bring a little something special and exotic to everyday eats.

The perfect fiber blend to bridge all of the seasons, Purl Soho’s  Flax Down… Baby Alpaca, superfine Merino and Linen, worked together with their Linen Quill in True Turquoise. https://www.purlsoho.com/create/2018/09/05/swath-wrap/

Flor samples for consideration for a pending Winter project. Neutrals are great but a plaid underfoot might just be fun. https://www.flor.com

On a weekend night of binge watching, a Texican dinner of Chili Verde will transport you to the southwest and warm you up. https://simplequietmodern.com/2015/10/27/a-little-needed-comfort/

Locally.grown and processed apples and apple cider…the Fall possibilities are endless and not to be missed. What’s your pleasure? A cocktail of Bourbon and cider or apple pie for breakfast?

Photos: gp

 

Changing Colors

October 1, 2018

Heath Ceramics started producing its first dinnerware line, Coupe, in their factory in Sausalito in 1948. Seventy years later, this iconic collection of plates, bowls, cups and accessory pieces, designed by Edith Heath, is still being produced in the original factory. To mark this milestone, Heath is refreshing the Coupe line with new colors and glazes while archiving and retiring others. It’s a great time to pick up on those before they are gone or to experiment by mixing some of the new palette into your existing collection. Some of the fresh modern neutrals include rosemary, salt/shadow and zinc… with brighter shades like moonstone, yuzu/fawn and persimmon/ pumpkin adding a little simplequietmodern punctuation if your feeling so inclined.

 

 

 

 

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Photos: https://www.heathceramics.com

 

 

 

I Didn’t Know Jack

September 17, 2018

Jackfruit. I had no idea that this Asian superfood is an everyday staple in South and Southest Asia. Used in both its green and ripe forms, from savory dishes to desserts, Jackfruit is a great source of protein, potassium, calcium and iron. Benefits of eating JackFruit include improved energy, regulated blood pressure and better cardiovascular health, improved digestion, cancer prevention and enhanced vision. That said, I thought it was time to try to integrate some Jackfruit into my Meatless Monday rotation. My early simple plan was to cook it up in barbecue sauce as a pork-less pulled pork. Then I got sidetracked by a suggestion from one of the guys at my local Trader Joe’s to use it in place of crab in crab cakes. That did it, I was off and running. Starting with the crab cakes, I offered the first couple of test batches to friends. Their response was unanimous …” Wow, these are fantastic”. Who’s going to argue with that?

Then I went back to my original thought and whipped up a little faux “pulled pork” using Trader Joe’s recipe and their Brown Sugar Barbecue Sauce and Marinade. Could not have been simpler. Piled on a brioche bun topped with some slaw and chopped onion?  Another meatless Monday winner. See for yourself. Looks just like pulled pork, doesn’t it? Recipe here: https://www.traderjoes.com/recipes/lunch/pulled-jackfruit-sandwich

Photos:gp