Salsa Marinara aka Marinara Sauce

A very long time ago I took an Italian cooking class in the city (Chicago) that was taught by a professionally trained chef who spent a significant amount of time cooking and learning in Italy. This was the class where I learned how to make fresh pasta, but the fresh pasta making stage of my life has been replaced with the purchasing of pasta as there are so many more options and choices these days. In addition to making pasta, one of the dishes we prepared was made with rabbit. And that was the first and last time I had ever made or eaten it (having rabbits as pets changed my perspective).

However, since I had taken that class I have on my bucket list a trip to Italy to spend at least a week immersed in cooking classes. Someday maybe. But until then I will have to learn from Mario Batali, Lidia Bastianich and my best friend Donna.  And if the book Julia and Julia: My Year of Cooking Dangerously wasn't already written, I would be inspired to write one called Lidia and Lynn: My Year of Cooking With Passion. Is not imitation the highest form of flattery or would this be akin to plagiarism? Okay, so no book for the moment, just some blogging.

During my recent trip back to the midwest dinner at my best friend's house started with a pasta course, miniature gnocchi in a marinara sauce topped with goat cheese. I could have stopped eating after this course so that I could just savor the flavors I was experiencing. Seriously my best friend should be the next Food Network star, not only because of her cooking skills but also because of her charisma and storytelling abilities. The taste of that marinara sauce stayed with me (figuratively speaking), so when I got back to the east coast I thought I would experiment with a marinara sauce using a combination of her recipe and one of Lidia Bastianich's.

There are some similarities between Lidia's recipe and my friend Donna's. They both call for extra-virgin olive oil, garlic (lots of garlic), fresh basil and salt. Lidia recommends using San Marzano whole plum tomatoes and my friend uses San Marzano crushed tomatoes. Lidia's marinara is seasoned with some hot red pepper flakes and salt for additional seasoning and my friend's is seasoned with some sugar and Kosher salt.  In my version I went with the San Marzano crushed tomatoes, extra virgin olive oil, garlic, fresh basil, some Aleppo red pepper flakes, Kosher salt, and sugar.  I decided to double Lidia's Salsa Marinara recipe proportions with my adaptations so I would have enough to freeze for use another day.

I used almost a half cup of extra-virgin olive oil following the proportions in Lidia's recipe but would definitely back this down to 1/4 to 1/3 cup next time. Not that I was disappointed in the outcome, I just think the ratio would be better.  Once the oil is heated, the crushed and chopped garlic is added to the heavy saucepan and cooked until just golden. The aroma of garlic cooking is intoxicating.

Two 28 ounce cans of San Marzano crushed tomatoes were then added.  The tomatoes are brought to a boil, seasoned lightly with Kosher salt, Aleppo red pepper flakes and sugar, and then simmered for approximately 20 minutes until the sauce further thickens.

Fresh basil is cut into slivers and added to the sauce about five minutes before the sauce is finished. I like stacking the basil leaves on top of one another and then cutting into thin slivers. For a more rustic look, you can tear the basil into small pieces as is recommended by Lidia.

Marinara sauce served over pasta is a perfect first course or as a meal itself. I could not find the miniature gnocchi anywhere here, so I used a smaller tortellini, one filled with sun-dried tomatoes.

I did top the tortellini and marinara with goat cheese with great results. There is something about taste of the tart creamy goat cheese combined with the taste of the rich marinara sauce that turns the pasta dish into food that was to be made for the Gods (or Emperors).

Maybe the next time I head back to the midwest, Donna and I can have a marinara throwdown (currently the throw down score is 2 to 0, in my favor). While it might be her turn to win, I do think this sauce is worthy of the competition.  For record, I am throwing down the gauntlet.

Recipe
Salsa Marinara aka Marinara Sauce (recipe inspired by Lidia Bastianich and my best friend Donna)

Ingredients
1/4 cup extra virgin olive oil
14-16 cloves of garlic, crushed and chopped
2 cans of San Marzano crushed tomatoes (28 ounce size)
2 to 3 Tablespoons sugar
2 teaspoons Kosher salt (or more to your liking)
1/2 teaspoon Aleppo red pepper
12-16 fresh basil leaves, sliced into slivers
Pasta and goat cheese

Directions
1. Heat extra virgin olive oil in a heavy deep saucepan.  Add garlic and cook until lightly browned.
2. Add crushed tomatoes and bring to a boil.
3. Reduce heat, add salt, Aleppo red papper flakes and sugar and simmer until slightly thickened.  Approximately 20 minutes.
4. Add slivered basil to sauce about 5 minutes before the sauce is finished.
5. Serve over your favorite pasta.
6. Optional:  Consider topping pasta with goat cheese.

Last weekend was spent planting the window boxes, containers filled with more herbs and adding some herbs to the garden beds. Every year I have the same annual routines and angst about what to plant in the window boxes. Will the flowers be all white or all purple?  (It was purple this year.) Will I dare mix colors? (The answer to that is still no, but I keep asking myself the question.) Will I buy fully grown plants for instant color or will I buy younger plants? (This year I bought a combination of both so as to at least get some instant gratification from all of work involved in planting.)  Will I be faithful to watering the window boxes all summer long? (Time will tell, but this year I am bound and determined to have the most amazing window boxes ever!)

Now that the flowers and herbs are all planted I know the next project will be mulching around the hydrangeas and in the perennial and herb garden beds. Last year that involved two twelve hour days of pulling weeds and laying four yards of mulch using a vintage wheelbarrow that I swear weighed at least twenty-five pounds before any mulch was shoveled into it. Going into the project I didn't realize just how exhausting it would be and given a choice, I may have rather run a marathon without any training. So I am thinking it would be a great idea of having a mulching party. But I seriously doubt that would be an invitation anyone would enjoy receiving even with a promise of great beverages and food.  Guess I need to go to plan B for getting the mulching done. And that plan would involve just me. Oh well, I am still up for the challenge.

Rustic Chicken Liver Pate

The herbs I planted last year have grown to such proportions and such hardiness they look like they have been there forever. From the sage bushes, to the clumps of thyme, to the cluster of flowering chives, to the oregano, to the rosemary, and to the ever invasive fennel, I love having the availability of fresh herbs right in my own yard. This year I have already added a few more herbs to the garden as well as found a location for the spearmint (the most invasive herb of all).

There is a certain thrill I get from harvesting and cooking with the herbs that I have planted.  As I was browsing through my recipes, I came across one called Rustic Chicken Liver Pate.  Pate is a food of French origin, however, this recipe had ingredients that I would associate more with Italian cooking.  I couldn't remember if I had made this pate before or not, but when I saw it called for fresh sage and thyme, along with garlic, pancetta and balsamic vinegar, I couldn't resist making it.  If there was ever an hors d'oeurve I love to serve with cheese or all on its own, it would be pate, particularly a homemade one.

Not knowing whether this pate was going to be as 'incredibly delicious' as described by the person sharing it, I decided to take the risk and make it in spite of the long ingredient list. This was one risk I was glad I took as I completely agree with the 'incredibly delicious' opinion.  All of the flavors from the ingredients give this pate an amazing complexity and depth of flavor.

If there was ever a reason to buy a baguette on a Saturday morning, making this Rustic Chicken Liver Pate would be the reason. Whether simply slicing or grilling or toasting the baguette, this pate works perfectly with whatever baguette preparation you choose.  And if you are buying one baguette, you might as well by two because once you taste this pate on the bread, you will not want to schmere it on a cracker.  Rye bread would also work well with this pate, particularly a dark rye or pumpernickel bread.

The livers are marinated in the brandy, two cloves of minced garlic and the bay leaves for at least two hours.  I decided to replace the brandy with cognac as I didn't have any brandy in the house.  This substitution worked well. You can choose the two hour room temperature chicken liver marinating option or the up to 8 hours in the refrigerator option.  Because I was doing errands this morning and didn't know if I would be back at the house in two hours, I marinated them the refrigerator for four hours.  Not sure it needed to be marinated any longer than that as the liver absorbed the cognac flavor. After the chicken livers are marinated, you remove them, discard the garlic and bay leaves and pat them dry.

In a large, heavy skillet the minced red onion, sliced garlic and coarsely chopped pancetta are sauteed in two tablespoons of extra virgin olive oil until the onions and garlic are softened. The cooking time on this was about eight minutes. You then add two teaspoons of tomato paste and cook for approximately one minute.  I like using the tomato paste in the tube for recipes that call for small amounts.  There is nothing worse than having to open a can of tomato paste when you only need a few teaspoons or tablespoons.

The chicken livers and balsamic vinegar are then added.  The balsamic vinegar picks up the bits of onion and garlic that may have caramelized in the pan.  The vinegar will evaporate after cooking the chicken livers for a few minutes followed by adding the half cup of port.  The port will also somewhat evaporate in the three to five minutes it takes to get the livers cooked until they are light pink within. This entire mixture is then placed in the food processor where it will cool while you are reducing the cream.

Using the same skillet, the chopped sage and thyme along with one cup of heavy whipping cream are cooked until the cream is reduced in half.  Stirring frequently, the cooking time for this reduction is about eight minutes.  When reduced it is added to the food processor.

The livers and cream are then pureed to a smooth consistency.  The original recipe called for pressing the mixture through a fine sieve set over a large bowl but I didn't think this was necessary as I liked the 'rustic' consistency of the pate.  If you were going for a more mousse like texture in the pate, then by all means put it through the fine sieve.

The pate is then transferred to a terrine or other serving dish, covered and chilled until firm. A two-cup capacity container is recommended, but I thought I would divide the pate between two of my rabbit terrines.  The smaller terrain is perfect if you are serving it to three to four guests while the bigger terrine is perfect when your gatherings are much larger. Don't be dissuaded from making this pate because of the ingredient list.  If there was ever a time when a long list of ingredients were valued added to the recipe, this would be one of them.

Recipe
Rustic Chicken Liver Pate (slight adaption of recipe created by Tommy Habetz from Portland, original recipe appeared in Food and Wine)

Ingredients
1 pound chicken livers
1/4 cup brandy or cognac (I used Courvoisier)
2 bay leaves
4 garlic cloves (2 minced and 2 sliced)
1 medium red onion, minced
2 Tablespoons of extra-virgin olive oil
4 ounces thinly sliced pancetta, coarsely chopped
1 anchovy (chopped)
2 teaspoons tomato paste
3 Tablespoons balsamic vinegar
1/2 cup port (can use madeira or sweet vermouth)
1 cup heavy cream
1 teaspoon fresh thyme chopped
1 teaspoon fresh sage chopped
1 to 2 baguettes (sliced)  

Directions
1. In a medium bowl, combine the livers, brandy or cognac, bay leaves and 2 garlic cloves minced).  Let marinate at room temperature for 2 hours or refrigerate up to 8 hours.
2. Drain livers, pat dry and discard the bay leaves and garlic.  Set aside.
3. In large, deep heavy skillet, heat 2 tablespoons of olive oil.  Add the minced onion, chopped pancetta, chopped anchovy and sliced garlic.  Cook over moderately high heat, stirring often, until the onion and garlic are softened (about 8 minutes).
4. Add tomato paste and stir for 1 minute.
5. Add chicken livers and balsamic vinegar.  Cook until vinegar is nearly evaporated.  
6. Add the port and cook until nearly evaporated and livers are just pink within (about 3 to 5 minutes).
7. Scrape mixture into food processor.  Cool slightly.
8. Add cream, thyme and sage to the skillet and cook over moderately high heat, stirring until the cream is reduced to 1/2 cup (about 8 minutes).
9. Pour cream into the food processor and puree.
10. Season with Kosher salt and pepper (should taste very well seasoned).
11. Pour puree into a terrine or other serving dish (at least a 2 cup capacity).  Refrigerate until chilled and firm.
12. Serve with dark rye bread, plain/toasted/grilled baguette slices or crackers.

As much as I have a tendency to go on about the incredible availability of fresh seafood out on the east coast, there is another food 'made' out here that rivals anything I have ever tasted in the midwest.  And that would be the ice cream. I don't know if the cows are fed something different, but seriously the ice cream out here is wicked good. From the ice cream made fresh from creameries that have been around for a hundred years to the other small batch ice creams sold only in pints, I can think of no better indulgence than a scoop of ice cream in a waffle cone or just eaten right out of the container (this is significant for someone ranking eating out of the ice cream container as high on the list of her pet peeves). 

During the blizzard this winter when the power was lost for almost three days, I think I was more upset about losing the three pints of coconut ice cream I had in the freezer (purchased from from one of my favorite ice cream stands, one that closes after Columbus Day and doesn't reopen until Memorial Day) than I was about having to keep a fire going 18 hours a day. On my list of reasons why I need to have a generator for this farmhouse are: need to be able to take hot showers, need to be able to cook, and need to be able to keep the freezer from thawing the ice cream.  This obsession with ice cream is a relatively new one as I think prior to moving out here I might have had ice cream three or four times a year (versus the weekly indulgence I allow myself).  I love being spoiled (no reason to be in denial or not forthcoming here) and happily I am seriously spoiled by the ice cream out here. 

Pineapple Infused Vodka

In traveling back to the midwest for the Memorial Day weekend I have not cooked anything for more than a week (microwave popcorn would be the closest thing to cooking that I made). Even though I haven't experimented with a new recipe or made a favorite one, I was still thinking about food, cooking, and creating. I managed to pack into my suitcases (came with one, left with two) some cookbooks and cooking utensils I did not have in the east coast house. Slowly my cookbook collection here is growing.  After this week long hiatus, I will definitely be cooking this weekend as it should be sunny and warm, perfect weather for having people over.  It seems that summer is returning early this year. But I am not complaining, yet.

In anticipation of the arrival of summer, I began the process of making pineapple infused vodka two weeks ago so that I would have it to serve for late afternoon and evening gatherings. I think it was walking through the produce aisle one day seeing a large display of fresh pineapples that had me thinking about 'thinking ahead'. Before I go any further, I almost feel as if I should have to explain myself for posting two consecutive recipes for cocktails as I don't want you to get the impression that I have become (or worse yet already am) alcohol obsessed. I would prefer to think of myself as someone who is entertaining obsessed. Doesn't that sound better?

I will begin with a warning. Drinking pineapple infused vodka is lethal.  Why?  Because you will think you are drinking pineapple juice or better yet some version of a kiddie cocktail and misjudge its affect until you are into the second glass.  Because you can't stop at just one. This is definitely one of those 'drink at your own risk' recipes.

The first time I had pineapple infused vodka was when a neighbor brought over a bottle as a housewarming present.  It was one of the best, most memorable housewarming gifts ever. Nowadays there are so many flavored vodkas available for purchase but nothing compares to the taste of your very own homemade fruit infused flavored vodka.

In order to get the maximum pineapple flavor into the vodka, the fruit and vodka are macerated for 12-14 days. Some recipes will tell you only 1 to 2 days, but the vodka won't take on the depth of pineapple flavor it does when allowing it to sit for almost two weeks.  It is the waiting part that is the most difficult aspect of this recipe.  If patience is not one of your virtues, well this could be just the recipe to change that.

Sometimes called a Stoli Doli, pineapple infused vodka has been attributed to the Capital Grill as its creator.  Obviously they used Stolichnaya Vodka, thus explaining the name, when creating this incredibly delicious fruit infused vodka, but I prefer using Tito's vodka for this recipe.  So I guess my version of the Stoli Doli would be called a Tito Doto?

With fresh, ripe pineapples now in abundance at the grocery stores, this is the perfect time of the year to make pineapple infused vodka.  I like to make a double batch so that I have plenty on hand or have one to give as a hostess gift. The pineapple is simply peeled, sliced and then cut into chunks.  This is a one pineapple to one bottle of vodka ratio recipe.  Other than a covered jar and a cool, dark place to let this vodka mascerate, you need nothing else.

Once the 12-14 days have passed, you are now ready to strain the vodka. Because the pineapple is cut into chunks it is easy to strain.  I like using a stainer placed over a large measuring cup for easier pouring into a funnel.

The strained vodka is then poured back into the original bottles and stored in the refrigerator.  Because the vodka has absorbed the juice of the pineapple, it will freeze if you put it in the freezer.  Served chilled in a glass, served with additional fresh pineapple juice and/or topped with some champagne are just some of the pineapple infused vodka serving options.

Recipe
Pineapple Infused Vodka

Ingredients (recipe can be doubled!)
1 bottle of Vodka (recommend using either Tito's or Stolichnaya)
1 fresh pineapple

Directions
1. Cut pineapple into chunks and layer into a large jar (one with a lid or cover).
2. Pour vodka into the jar, seal and place in a cool, dark place for 12-14 days.
3. Strain vodka back into Vodka bottles and chill (I store mine in the refrigerator).
4. Pour 4 ounces into a cocktail shaker filled with ice, shake, strain and pour into a martini glass.
5. Optional:  Add 2 ounces of fresh pineapple juice to the cocktail shaker.  Once shaken, strained and poured, top with champagne.

In college I took a lifesaving class that I would rate as one of the most (physically) brutal classes I had ever experienced. It was a co-ed class and I viewed the instructor as someone who had masochistic tendencies. There were moments I thought I would drown trying to save the 'male drowner' in our practice exercises. In spite of the physical workouts and fear of drowning experienced, I was able to earn my lifeguard certificate.  Considering I had a near drowning incident when I was ten, earning the lifeguard certificate was quite an accomplishment for me.  So every summer when I am at the beach and see a lifeguard, I remain thankful there was one paying attention when I underestimated the depth of the pool. Whether the lifeguards that come into our life save us from drowning either literally or figuratively, it is always good to know that we fortunate to have people come into our lives that are paying attention.

Brendan's Double Espresso Martini

Up until last year I did not drink coffee (either hot or iced) and avoided all things mocha flavored. This may explain why I could not make something as simple as coffee when having company, always having to ask someone if they could make it for me. Yet for some completely unknown reason, I have started drinking or should say actually enjoying iced coffee (hot coffee still doesn't sound good to me). And when I allow myself the indulgence of an ice cream cone, I have finally moved away from the always ordered vanilla ice cream to ordering anything mocha flavored. The vanilla ice cream preference or perseveration is due in part to working at a Baskin-Robbins for a couple of years in college and overdosing on flavored ice creams, particularly Pralines and Cream.

Besides coffee and mocha flavored drinks and foods, my consumption of martinis has also increased over the course of the past four years.  Said differently, prior to four years ago I never even so much as sipped a martini so now incorporating a martini in the beverages I drink (even if only once or twice a month) seems like a warp speed change. For those you regularly enjoy martinis I would be considered a lightweight, however, time and opportunity prevent that status from changing anytime soon. Besides there has to be time for wine and pale ale.

The other night I was at a friend's house where the after dinner cocktail being served was Double Espresso Martinis. I could not help but think to myself a year ago I would have shivered at the thought of such a cocktail. But now, it's like 'bring it on' as all things coffee and/or mocha flavored have become tastes that I have acquired a fondness for.  Of course, this cocktail has a story. I wanted to call it Rita's Double Espresso Martini (as she is the one who made them), but Rita said it should be named after her son Brendan who made this cocktail for her this past Mother's Day. Imagine having someone make a special cocktail to celebrate you! Yes, the cocktail came with a card and flowers too, but the gift of the Double Espresso Martini has now taken on a life of its own. And this is one wicked good martini worthy of going viral.

Brendan's recipe has only three ingredients:  Van Gogh's Double Espresso Vodka, Stoli Vanilla Vodka and Kahlua. This could also be turned into Double Cappuccino Martini by adding just a little bit of whipped cream to it.  Whichever way you choose to make this martini to serve to your guests, you will knock their socks off (both literally and figuratively).

The vodkas and Kahlua are measured and put into a shaker filled with crushed ice.  After ensuring all of the ingredients are blended, you just strain, pour, and serve. It is the ratios of the two vodkas and the Kahlua that give this martini such an incredible, smooth, and utterly delicious flavor.

Rita's son is a mixologist (aka bartender) who knew what he was doing when he made this drink. I am just glad Rita was willing to share her son's recipe!  If I had not become a coffee convert a year ago, I would have missed the chance to enjoy this amazing martini.

Recipe 
Brendan's Double Espresso Martini (recipe created by Brendan)
Ingredients
4 parts Double Espresso Vodka
2 1/2 parts Stoli Vanilla Vodka
2 parts Kahlua
Crushed Ice
Optional:  Lightly whipped heavy cream

Directions
1. Pour vodkas and Kahlua into a shaker filled half-way with crushed ice.
2. Shake until well blended.
3. Pour strained mixture into your favorite martini glasses.
4. Optional:  Top with lightly whipped cream

I live in a town that to be considered a local you are a fourth, fifth, sixth or seventh generation inhabitant. Second and third generations haven't been here long enough and are still relative newcomers. I have only been here for a year, a newcomer by anyone's definition, so it seems a little presumptuous on my part to even comment on the arrival of the 'summer people'. The summer season begins Memorial Day weekend and continues a little past Labor Day. The 'summer people' are those with second homes here as well as those who rent houses for the week or month. And there are the hundreds of cyclists who find this to be a bike friendly town with amazing views and relatively flat roads. As I have shared before, this is such a beautiful place it is no wonder that it is a mecca for those who want to bask in its beauty. From the ocean views to the meadows to the farms to the houses to the views of the ocean and in all of its simplicity and grandeur, I am somewhat envious of those who have grown up here. The arrival of the 'summer people' generates an increase in traffic at the beach, in the few restaurants, in the only store in town and on the roads. There are no stop lights in this town of two lane roads.

So my days of taking beginning and end of the day walks at the ocean with no one around, except the seagulls and the sandpipers, will be ending soon. As much as I love the feeling of walking a 'private' beach and seeing how the beach changes with the tides, I would be remiss if I didn't say there really are many upsides to having the population increase for a few months. The farmer's markets return, all of the roadside stands open, the lobster company increases their hours, and one of my neighbors returns.  As all things ebb and flow, things will again change when the fall arrives and the benefits brought by the summer people will temporarily disappear.  I have come to appreciate why the locals are so fiercely protective of their town yet I also understand why so many have sought out this place as their second home or vacation destination. Beautiful landscapes should be shared and be seen.  So in spite of more traffic on the roads and at the beaches, the views will not be any less stunning and the town not any less bucolic. Even though it might take me a little longer to get around town (not a whine, just a little whimper). Have a great Memorial Day weekend!

Creamy Caesar Salad

One of my favorite days of the month is when the new issues of the food magazines come out. Bon Appetit, Food & Wine, Fine Cooking, and Saveur are the must haves and then there are a few others I will buy if there is something that captures my attention. Bon Appetit is my perennially favorite magazine even though I am still acclimating to its new format.  I used to have subscriptions to all of these food magazines. But then sometimes I would see the issue on the stand in the bookstore or grocery store before mine arrived in the mail and thought I would rather have instant gratification than save a little on the subscription (yes, impatience ranks over practicality when it comes to the acquiring of food magazines). As I was scanning through the stack of magazines I had bought, there was a recipe in this month's Food & Wine that looked relatively simple and I needed to make simple this weekend. It was going to be an absolutely glorious weather perfect weekend and I wanted to spend as much time outside as possible and not be a slave in the kitchen.

The creamy Caesar salad dressing recipe was shared by April Bloomfield, chef/owner of the Spotted Pig in New York and author of the recently released book A Girl and Her Pig. I love a good Caesar salad and was hoping this recipe would be so over the top fabulous that the dressing itself would become a staple in the refrigerator this summer.  All on its own or topped with grilled chicken or grilled salmon I was thinking maybe I could make this the go to meal when I don't have much time and I am having company. Or even when I am just craving the taste of a Caesar salad.

So how good was this dressing? Seriously, this is the best caesar salad dressing I have ever eaten.  On a scale of 1 to 10, it is 12, maybe even a 13. The combination of the garlic, dijon mustard, anchovies, red wine vinegar, and Parmigiano-Reggiano cheese all emulsified together with one egg and oil was heavenly.  You will never order another Caesar salad in a restaurant again unless it is one owned by April Bloomfield.

Anchovies are in the dressing and served on the salad.  I happen to be someone who likes anchovies, maybe its their saltiness that I find so delicious.  The combination of the dijon mustard and anchovies means that the dressing itself needs only a little Kosher salt and pepper for added seasoning.

The dressing is made in a food processor.  The garlic, mustard, anchovies, and red wine vinegar are all combined into a puree until smooth, followed by the adding of the egg and the gradual drizzle of the oil.  When the dressing is emulsified, you pour into a pitcher or bowl and add the cheese and a pinch of Kosher salt and pepper to taste.  I did not use much Kosher salt but used about a quarter of teaspoon of pepper.

Okay I haven't yet told you what kind of oil was used in the dressing.  I am stalling on this because when I first read the recipe I couldn't believe what was recommended.  It wasn't olive oil and it wasn't grapeseed oil, it was vegetable oil. Yes, vegetable oil. This was probably the only ingredient that made me momentarily pause in deciding whether or not to make the dressing.  But then I thought, no risk, no gain here.  Only when I looked in the cupboard I didn't have any vegetable oil, only canola oil.  I thought I would make the substitution and see what the result would be.  I am not sure if the next time I make this dressing I would use vegetable oil as the canola oil worked perfectly.  The dressing goes into the refrigerator for at least thirty minutes to thicken even further.

When I had gone to the grocery store to get the bread for the salad I couldn't remember what kind of bread was suggested for the croutons.  When I saw the sourdough loaf in the bread section at Whole Foods, I didn't care what bread was suggested (it was day old rustic Italian bread). Because sourdough croutons were going to adorn the salad.  Once the crusts are removed from the bread, you tear the bread into bite sized pieces and bake in a 400 degree oven for about 12 minutes or until golden.  If you don't like the rustic look of torn croutons, you can certainly cut the bread into cubes.

The recipe called for Little Gem lettuce. I had never heard of Little Gem lettuce, could not find Little Gem lettuce and even the guy in the produce section at Whole Foods looked at me like I was confused. I have since learned that these small lettuce leaves are often described as 'a combination of butter and romaine' having both a crispness and sweetness to it. But my inability to find this lettuce (which of course now will be the next food obsession), did not stop me from making the salad.  I decided to use baby romaine as I thought it would hold up to the dressing and still be flavorful. Thankfully it worked.

I decided to grill up some chicken and add it to the salad, however, this salad would be incredible all on its own. There is more than enough dressing for at least two more salads or for use as a dip with fresh vegetables (sliced zucchini or asparagus would be perfect with this Caesar dressing).

Recipe
Creamy Caesar Salad (a slight adaptation of April Bloomfield's Creamy Caesar Salad with Torn Croutons as featured in Food & Wine)

Ingredients
1/2 pound day old sourdough bread (or rustic Italian bread, crusts removed and bread torn into bite-sized pieces
10 anchovy fillets, plus more for garnishing the salad
1/4 cup red wine vinegar
3 Tablespoons Dijon mustard (my preferences is for the Maille brand)
2 garlic cloves
1 large egg
1 cup canola or vegetable oil
1/3 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Kosher salt and pepper
18 ounces of Baby Romaine (or Little Gem lettuce if you can find it)
Optional:  chicken breasts or salmon fillets grilled

Directions
1. Preheat oven to 400 degrees (F).  Spread torn bread pieces on rimmed baking sheet and bake for approximately 12 minutes or until golden.  Let croutons cool.
2. Combine the anchovy fillets, vinegar, mustard and garlic in a food processor until pureed and smooth.
3. Add egg and pulse until incorporated.
4. Gradually pour in the oil until the dressing is emulsified.
5. Pour dressing into a pitcher or bowl and add 1/3 cup of the grated cheese.  Stir to combine.  Cover and refrigerate for at least 30 minutes.
6. Toss the chilled romaine in a large bowl with half of the dressing, using your hands to gently rub dressing onto the leaves.
7. Transfer to a platter garnish with anchovy fillets, croutons, and a sprinkling of cheese.
8. Optional: Top with grilled chicken, grilled salmon or grilled filets.

It is lilac season and I am someone who loves all flowers purple (blue) as well as flowers that perfume a room. I was compelled to cut some of the lilacs off of the bushes on the property and arrange them in a vase last night. This morning as I was looking out my kitchen window checking to see if the herbs I bought yesterday needed watering, something else caught my attention, a glass vase filled with lilacs sitting out on the garden table. One of my neighbors had left it for me. So now the house is filled with two beautiful and fragrant lilac arrangements. There isn't anything more that I love than fresh flowers from the garden, all in one color of course, filling up the rooms in the house. Flowers just seem to breathe more life into any space they inhabit.

In two weeks I will have lived in this farmhouse for almost a year.  While it is hard to believe that another year of my life has gone by, it feels like I have lived here forever as it has a familiarity to it that I cannot describe in words. There is something so calming, so beautiful, and so energizing about this town that I live in, that my active imagination thinks I have known this this place my entire life even though I continue to discover its beauty and charm.  There is a rusticness to the farmhouse that is so very different than my house in the midwest and so very different than my little high maintenance life. This has been a place of refuge, a place to heal a wounded spirit, heart, and soul. It wasn't just serendipitous that I found this farmhouse, I really think it was meant to be.