It’s A Date
December 29, 2019
It’s no secret that I prefer an assortment of “befores and afters” when gathering for the holidays, particularly New Years. Who couldn’t be satisfied with an assortment of appetizers, a glass of something sparkling with a finish of a little something sweet? That said, it’s not ever a bad idea to switch things up and add a something new to your usual mix. I first got hooked on stuffed dates at a favorite restaurant last winter but put off making them at home figuring they were too time consuming. Once I realized they were easily made ahead of time and rewarmed prior to serving, well that changed things. While there is a bit involved in prep, there are only a few ingredients…three actually…plus two pantry items for the glaze…pitted dates, blue cheese and bacon plus a little apple cider vinegar and maple syrup. Stuff pitted dates with a bit of your favorite blue cheese. Cook thin bacon that has been cut in half lengthwise until nearly crisp. While the bacon is still warm wrap each date with a slice and secure if necessary with a soaked wooden pick. Place wrapped dates on a foil lined baking sheet and brush with a glaze made of equal parts maple syrup and apple cider vinegar. Heat in a 400 degree oven brushing with additional glaze until warmed through. That’s it…done. Fair warning, these will go fast so plan accordingly.
While you’ve got the oven on you might take a few extra minutes to knock out a batch of gougere and check your supply of gougere’s best buddy…Champagne. The recipe can be found here. https://simplequietmodern.com/2012/12/18/gougere-i-think-its-french-for/
photos: gp
Down To The Wire
December 24, 2019
Is it just me or has this holiday season seemed like a “drive by”? I know, with all good intentions of getting your shopping completed early, you find yourself feeling totally behind the eight ball with the clock ticking down fast. Enter the gift card. A quick trip the the grocery store will have you leaving with a pocketful or simpler yet, an hour or so online will have you checking off that list with lightning speed. In no time…in a word…DONE. From cookies to cashmere, wine to winter coats there isn’t anything that isn’t available with a gift card and what recipient wouldn’t love one? Selecting exactly what they’d like beats having to make a return or exchange by a long shot. Santa has already started his trip on the other side of the world, so if you still have gifts to buy you better get on it.
photo: gp
Happy Ending
December 20, 2019
Another twist on Nigella Lawson’s Meringue Gelato Cake? Yes sir. Last year’s candy cane version was such a hit I couldn’t resist trying to see how it worked with chocolate and coffee. Turns out it’s fantastic. And, with only the slightest tweaks to the original. I started with stirring two Tbsps of turbinado sugar and two rounded Tbsps of instant espresso powder into 1 1/4 cup whipping cream until dissolved. Chill the cream, your beaters and bowl while you prep a standard loaf pan by lining it with plastic wrap leaving enough overhang to cover your contents once the pan is filled. Then shave into thin shards 1 oz. of semi-sweet chocolate and crush two cups of store bought chocolate meringues…in this case, Trader Joe’s Cocoa Chip. Whip the flavored cream to soft peaks and gently fold in the crushed meringues, chocolate and two tablespoons of Bourbon until combined. Fill the prepared pan with the mixture, smooth, cover with plastic wrap and freeze for at least eight hours or over night. To serve, umold onto a serving platter and cut into slices. Serve with a simple sauce of equal parts semi-sweet chocolate and cream with a dusting of crushed caramelized hazelnuts for a lovely crunch.There you have it, a perfect ending to your holiday feast. Serves 6-8. Simple enough.
The candy cane version from last Christmas can be found here. https://simplequietmodern.com/2018/12/23/simple-finish/
photos: gp
Not only today,
November 28, 2019
but every day. In all things, give thanks.*
Happy Thanksgiving.
* Thessalonians 5:18
photo:gp
Tie One On
November 24, 2019
Thanksgiving dinner.The recipes, the lists, the shopping. You’ve got everything covered but you. Enter Fog Linen’s Garcon Apron in black or natural Lithuanian linen…protecting you from prep to presentation to clean- up in simplequietmodern style. On your mark, get set…
photos: https://needsupply.com/linen-garcon-apron/1025980.html?lang=en_US
Who’s Ready For Pie?
November 20, 2019
From the simplequietmodern archives, two recipes that’ll finish off your Thanksgiving feast beautifully. First, Brown Sugar Hubbard Squash Pie where the roasting of the squash brings a depth of flavor you just can’t get from canned pumpkin. Then a twist on another Thanksgiving favorite with Sour Cream Apple Pie. Better make them both…you know everyone’s going to want pie.
The recipes and previous posts can be found here:
https://simplequietmodern.com/?s=Hubbard+Squash+pie
photos: gp
Spanakopita Grilled Cheese… Two Ways
November 4, 2019
Just in time for another meatless Monday…Spanakopita Grilled Cheese. With a handful of ingredients and minimal prep, this recipe could slide right up to the top of the rotation for a quick weekend lunch or weeknight supper. I doubled the Alexandra V. Jones recipe found on Food 52 so I would have enough for four servings. And, to simplify things even further, I sauteed the shallot and garlic while I was steaming the spinach in their bag in the microwave. Altogether you could be serving these up in about 20 minutes.
Start by sauteing a large thinly sliced shallot and 2 cloves of thinly sliced garlic in 3 tbsp olive oil over medium high heat until transparent. Add 2 10 oz. bags of baby spinach that has been steamed in the bag for 3 minutes, add salt and pepper and continue to cook until most of the spinach liquid has cooked off. Off heat stir into the spinach mixture 4 oz. crumbled feta cheese and 2 tbsp chopped fresh dill. To assemble the sandwiches split a Ciabatta roll and top with a slice of Provolone, 1/4 of the spinach filling, another slice of Provolone and the top of the roll. Grill in a panini press or in a cast iron skillet weighted on top with another skillet. Cook until tops are toasty and cheese is melted, about 3-4 minutes per side.
One day I used the last of the filling inside a grilled tortilla….Boom….Greekxican! I toasted the flour tortilla in a lightly oiled cast iron skillet until it was browned on the outside and the cheese had melted. Off heat I filled the Greekxadilla with the warm spinach filling and folded it in half. While satisfying on their own, these sandwiches could become a more substantial meal when paired with a Greek salad or bowl of Greek Egg Lemon Soup.
The original recipe can be found here: https://food52.com/recipes/25992-spanakopita-grilled-cheese
photos: gp
Boo
October 30, 2019
Crossing over to the dark side while I try to avoid most things Halloween and prepare for the annual “fall back” into darkness. Here are just a few simplequietmodern points of inspiration.
Top to bottom:
Cy Twombly, Untitled 1970 Photo: MoMA
My favorite Bertoia Side Chair now available covered in leather. Photo: https://www.knoll.com/product/bertoia-leather-covered-side-chair
From Lostine…barn brooms. Or, is it a Coven parking lot? photo: https://lostine.com/collections/kitchen/products/barn-brooms
Always inspirational…the fall burn pile.
Dig in! Heath’s Muir Flatware now available in Onyx. Photo: https://www.heathceramics.com/collections/winter-seasonal-2019/products/muir-flatware-onyx-5-piece-setting-w19
Off the sticks just in time. Purl Soho’s Elementary Wrap Knit up in their Linen Quill in Kettle Black. https://www.purlsoho.com/create/2017/10/20/elementary-wrap/
Always my favorite container for a few gorgeous blooms, the Tall Modern Cup by Heath Ceramics. Photo: https://www.heathceramics.com/products/tall-modern-cup-sand-penny-green-w19?_pos=1&_sid=d7fb13c87&_ss=r
A Knoll Textiles classic, Diva… in Coal. Hmmm, what needs reupholstering? Photo: https://www.knoll.com/knolltextileproductdetail/Diva
OK…here’s just a little Halloween for ya.
Photos by GP unless where noted.
And, The Living Is Easy
June 30, 2019
Summer…time for backyard gatherings with family and friends, simple suppers of a quick grill and a side and lighter lunches. This simple pasta salad will have you covered all around with only four ingredients and the little time it takes to cook and cool a pound of pasta. This 4th might just be the perfect time to take this recipe for a spin.
Cook 1 lb. of bite sized pasta per package directions. When there are 2 minutes left to the cook time, add 1 1/2 cups frozen peas. When done, drain pasta and peas and cool, then mix in 1 cup Mayo and 2/3 cup grated Parmesan. Finish with a few good grinds of black pepper. Refrigerate until ready to serve. Really, that’s it. Done.
The original recipe found here https://food52.com/recipes/58684-parmesan-pea-pasta-salad, called for any bite-sized pasta. I love Orchietti and the way it cups the peas and cheese so that’s what I use. This salad is also a great starting point should you want to add in additional items to make it a complete meal on its own, like roasted red peppers, kalamata olives and tuna.
photos: gp
This Could Be It
June 2, 2019
I had a variation of this cocktail at the tail end of last Summer and have been thinking about it ever since. When Summer finally does arrive I’m thinking this might just be the drink that’ll take me right through to Fall. A sprig of bruised mint, thin slices of lemon, a glass full of ice, 1 1/2 oz. of Limoncello topped off with Prosecco. Nice.
Photo:gp
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