Merry Christmas!

 ** TWO GRADUATIONS & A FUNERAL ** MOM GETS STYLISH ** DOUBLE TROUBLE IN WALLA WALLA ** BRUTAL ATTACK BY 'DEAD-LY' MOLE **

ALL THIS AND MORE IN 2010's CHRISTMAS NOVELLA

(Brought to you this year in electronic format because Scrooge Jim said college tuition was more important than printer ink, Christmas cards, and stamps.)

GRADUATION #1

Jeff is 22 and graduated in May.  He graduated cum laude and we're very proud of him.  Danielle, his girlfriend, also graduated, and Jim and I met her parents when we were all in Oregon for their graduation.  The ceremony was outdoors and it was a rainy weekend, but there is a God and he bathed us in warmth and sunshine for the entire ceremony.  It began raining as we walked out of the stadium and by the time we reached the reception, we were drenched.  This made for some wet graduation photos, but by then no one cared.  We learned that the Hawaiian tradition is to heap leis on any and all.  We could barely see the grads.  Since 30% of the students at Pacific U are from Hawaii, there were a lot of leis in the room.  After the reception, we went out to lunch with Danielle's family.  Later that night we met up at McMenamin's Grand Lodge for music and snacks.  We had a really great time until we got home and discovered that leaving Jesse at home alone is a very bad and expensive idea*.

DOUBLE TROUBLE IN WALLA WALLA

Jeff and Danielle spent the summer in Forest Grove; Jeff worked on campus and Danielle worked with children in the foster care system.  They came here for a visit in August and then went over to Hawaii to visit Danielle's family.  In September they moved to Walla Walla.  Danielle is doing a one-year grad program there.  Jeff started working graveyard restocking grocery shelves while he looks for a daytime job.  He would like to work for the airlines and has recently interviewed for a part-time job with Horizon Air, so he's hoping that will work out.

PNWer DISCOVERS SECRET TO YEAR ROUND TANNING

Tim is 20, in his junior year at Pacific, and looking forward to turning 21 in February.  He yet again spent the summer life guarding and working on his tan at Useless Bay Golf and Country Club.   He has a season pass at Mt. Hood for the ski season and can't wait for snow.  Not sure if it's because he really enjoys snowboarding or just wants to work on his winter tan.  Maybe a little of both.  In addition to his classes, he works on campus building sets in the theater department.  He's decided to major in business with anemphasis in accounting.  He loves coming home to visit (and we love having him), and in recent years has really gotten into tv sports, so he and Jim spend a lot of time tuned in.

GRADUATION #2

Jesse is 19, and our sweet baby boy graduated from high school in June.  We collaborated with our backdoor neighbors and threw a joint graduation party for a number of families.  Then the kids went off to grad night and I tagged along as a chaperone.  Jesse did an excellent job of making sure we were never in the same area for more than 1.25 seconds.  In August the boy who couldn't wait to get away from home and his parents went off to Washington State University in Pullman, Washington.  He was home twice for visits before Halloween even came around.  (Not that I'm complaining.)  This entails a 6-hour car ride to get home and a 9-hour bus ride to get back, but he said it's worth it.  At least until the third bus ride home for Thanksgiving, and now he's sick of spending all day on a bus, so I imagine we won't be seeing him as often unless he can find a car ride both ways.

I've spent the last year gearing up to return to the court reporting field, practicing on my new equipment and shopping for a new business wardrobe.  I have not actually gone out and taken any depositions yet because life keeps getting in the way.  I hope to soon.  If only because I want to wear my new clothes!  Of course I continue to work at the movie theater on Tuesdays taking tickets and sub throughout the year in the snack bar.  I did corsages and boutonnières for the prom last May, and in August I catered a small picnic for Island County Master Gardeners, which I am a member of.

Jim is still working for Evergreen Construction in Auburn.  He upped his commute to three days a week and then works from home two days.  He doesn't really do a whole lot aside from working and writing tuition checks.  Unless you count cleaning up dog poop, grocery shopping, and ironing.  I for one am getting really tired of his hedonistic lifestyle.

A FUNERAL

Kenzie started having seizures early in the year and as the year progressed they got worse until finally we were not able to control them with meds anymore.  So Buddy is now an only dog and is loving that.  He is my constant and faithful companion and is unbelievably well-behaved.  Finally I have someone who listens to me.

Charlie is still gainfully employed keeping the vermin population at bay, and we have our little flock of 6 hens.  (We started out with 7 but 'Gracie' (barred hen in the background) sadly became a hawk's dinner the day before Thanksgiving). Turns out I didn't need to be worried at all about chickens, dogs, and cats coexisting peacefully.  I wish I had a video of the two hens racing, and beating, Buddy for a piece of popcorn I threw on the ground.  'Nina C' (buff hen in the foreground) has turned out to be a handful.  She routinely wanders off and either gets lost or just decides to not return to the coop for the night.  We find her the next morning either back at the coop or stranded in the rose brambles.  She never seems to learn her lesson.  I have written her off as a goner many times, but she always reappears.  She has more lives than a cat.  Too bad the same couldn't be said for 'Gracie.'

In July Jim, Jesse, Buddy, and I drove over to Montana to visit our friends, the Kosloskys.  Some of my PNW gardening friends also made the trip over so we could all meet up with a member of the group who lives not far from Keith and Barb.  We had a good time visiting friends, gardens, and nurseries and playing in Steve's massage chair.

Jan, Sawyer, and Tristyn came for a quick visit towards the end of July.  There was lots of trampolining and endless trips to the chicken coop to chase and fondle the hens.  By the last day of their visit, the hens went on strike and quit laying. It was the only time since they started laying that we didn't get any eggs.  Sawyer and Tristyn declared 'Dottie' their favorite.  In truth, poor 'Dottie' was the slowest and therefore, the easiest to catch.

We had a gorgeous fall – beautiful sunny days, and with no frost the dahlias just bloomed their heads off.  It more than made up for the summer we never had. (Rain, rain, and more rain.)

DEAD-LY MOLE ATTACK

Our annual apple pressing was our most successful yet.  It took us four years to figure out, but caramel apple martinis will be on the menu henceforth.  There were about 20 people in all.  Besides our Whidbey apple-pressing regulars, Jim and MaryAnn Nahmens, Barb and Keith Koslosky, and Mike Roantree came in from out of town to spend the weekend with us.

 









A great time was had by all, except for Jim.  While out on dog poop patrol, he thought he was picking up a dead mole that Charlie had killed when suddenly it came alive and bit him in the finger.  Naturally much fuss was made over this pitiful and miniscule wound with a great deal of beer drinking necessary as a painkiller.  The unfortunate creature grew larger and more vicious with each beer consumed.  Somewhere on Whidbey Island there is a zombie vampire mole leaving a trail of victims in its wake.

We had a nice Thanksgiving with our friends Jeff and Barb Ewing at their home.  Jeff and Danielle weren't able to get the time off to come up and the passes were too snowy for us to make it to Walla Walla, so we  joined the Ewings along with other friends for a great feast that included turduken.  Don't you have to wonder about whoever was sitting around one day and decided to start stuffing various birds inside each other?!

DAD'S IN THE POORHOUSE BUT MOM IS STYLIN'!

Jim is eagerly awaiting 2011.  2010 was the year of unexpected expenses and he would like to put the spending to rest.  All three vehicles have needed extensive and expensive repairs – new engines, new radiators, new doors*, new tires, more new tires when the brand new tire was damaged (a very bitter pill to swallow), new window rolling mechanism, new brakes, and the list goes on. 

Then there have been the vet bills, the most recent being today when Charlie Cat had to go in to be sedated so he could have a five-and-a-half-inch blade of grass extracted from his nasal cavity, which had resulted in swelling and infection. It perhaps would have saved us $287.26 if someone had just mowed the grass.

And my late night visit to the ER (see next paragraph) followed the next morning by a visit from the fire department when the dryer caught on fire.  Turns out a previous owner rerouted the venting incorrectly.  The fire chief said we were very lucky.  We weren't feeling real lucky as we paid a contractor to come out and reroute it all according to code.

Medical expenses have run high and we haven't even gotten the bills for my recent angioplasty.  After about a month of chest pains, the run-around from doctors, and news that I may or may not have had a 'silent' heart attack, I had an angiogram last week that revealed a 95% blocked artery.  So they stented that and I'm now good as new.  Even better than new because upon arrival home from the hospital, I checked out my incision in the mirror and discovered that I was sporting a new 'do.'  Surely it qualifies as the most expensive Brazilian ever.  I'm on restricted activities for a month or so, which to me means no housework and no lifting anything heavier than a wine glass.  Red wine, of course. 

So as we head into 2011 much poorer but at least one of us a bit more stylish, I raise my wine glass to all of you and wish you a very merry Christmas and happy holiday season.

Jim, Gwen, Jeff, Tim, & Jesse

LATE BREAKING NEWS – AND THEN THERE WERE FIVE

Just when I thought the hawk was gone and it was safe to let the chickens out – he returned and got 'Mary Lou' (white chicken in above photo).  Very sad.  So it looks like we'll be putting up some sort of 'roof' over the chicken run in the near future.  I wish chickens came in green or camouflage.

       

Last weekend we held our 4th annual apple pressing and harvest party.  We had 7 friends come in to stay from out of town and with their help, we took this fun event to new heights.

First off, we hit upon the idea of serving appletinis.  I have no idea why it took us 4 years to figure this out, but I sure am glad we did.  I looked up online some recipes for apple martinis; then, armed with these recipes, set out for the liquor store.  I bought all the ingredients for all the recipes, printed up the recipes onto one piece of paper, and set everything out on a 'serve yourself' table.  Hands down the caramel apple martini was the favorite of the day.  The butterscotch schnapps used to make it was the only liquor we ran out of.  I'll definitely be getting another bottle of that stuff!  Someone mentioned it was good in hot cocoa and with winter approaching...

We had 20 people this year, our largest gathering yet.  No doubt due to our friends who drove and flew in from Montana and California and -- where is Mikey from anyway? -- Oregon/Washington/Alaska.  For the first year since we moved here, we had no apples from our trees.  Well, we had a very few but the dog ate them as they fell prematurely from the trees.  So I had to drive over to Wenatchee the weekend prior to pick up apples for the party.  A couple other people brought some as well, so we ended up with plenty.

Our out-of-town friends came in the day before and we put them right to work.  Barb and Mikey helped with the decorating.

Then there is the added benefit of the allure of the riding mower for city folk.  

After a quick lesson from Jim, MaryAnne is raring to go!

And the next thing ya know, the south 40 is mowed and it's time to move on to more 'pressing' matters.  (Get it?)

First the apples go into the hopper thingie.  (I'm going to give it to you in technical terms.)

I'm the one hard at work with a caramel appletini in my hand.

Next the mushed up apples get put into the press.  Muscle is required at this juncture.

Apple juice!

But we're not done yet.  Many hands make light work when it comes to bottling.  Some are in the kitchen rinsing and sterilizing bottles, some are funneling juice, and some are flaked out on the couch shirking their duties.

(Just kidding.  This photo was taken at the end of the night.)

Once the apples are all pressed and things are cleaned up, it's time to admire our efforts and then get down to the business of dinner.

Some of us didn't want to miss the game, so set up ringside seats just outside the tv room.

Some of us were more civilized and social.

 This is my attempt at an artsy photo to get everyone in the picture.  Or maybe this is my attempt at an artsy photo after too many appletinis.

A great time was had by all, due in no small part to the appletinis, great friends, and delicious food.

Caramel Appletinis

2 parts butterscotch schnapps

2 parts sour apple pucker

1 park vodka

Mix in a cocktail mixer with ice; then pour through the strainer into martini glasses.  We rented martini glasses for this party.  Small expense, big impact, so much fun! 

Apple Wild Rice Salad

This recipe is from my friend Jill Engstrom.

6 cups chicken broth

1 cup uncooked wild rice

4 cups apple, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

4 tablespoons green onions, chopped

3 tablespoons soy sauce

3 tablespoons rice vinegar

3 tablespoons sesame oil

2 cups pecans, finely chopped

Bring the broth to a boil.  Add the rice, bring to a boil and boil for 2 minutes.  Reduce the heat to low, cover the pan and cook until just tender (maybe about an hour).  Drain well.

Transfer the rice to a large bowl.  Mix in the apples, peppers, and green onions.

In a small bowl, whisk together the soy sauce, vinegar, and sesame oil.  Drizzle over the salad and toss to coat.  Season with fresh pepper.  Mix the nuts into the salad just before serving, reserving a few to sprinkle on top.  Feeds a whole bunch of people.

Caramel Apple Cookies

1 cup butter

2-2/3 cups brown sugar

2 eggs

2-1/2 cups flour

2 teaspoons baking soda

1 teaspoon salt

2 teaspoons cinnamon

1 or 2 teaspoons cloves

1 teaspoon nutmeg

2 cups apples, chopped fine or grated

2 cups raisins or golden raisins

1/2 cup apple juice or cider

2 cups chopped or broken walnuts

Cream the sugar and butter together; then add eggs and cream.  Mix well.  Add in the dry ingredients and mix lightly.  Stir in the apples, raisins, and walnuts.  You can decrease the juice and/or add in extra flour or oatmeal to get the right consistency.  I have never needed to change anything when I make this.  Refrigerate for at least one hour before baking.  This step will firm up the dough considerably.

Drop onto greased cookie sheet and bake at 350 degrees for approximately 12 minutes.  Let cool before frosting.

Caramel Frosting

Melt together 1/4 cup butter and 1/4 cup brown sugar.  Do not burn but allow it to get a little brown for flavor.  Mix in 1-1/2 cups powdered sugar, 1/4 teaspoon salt, and 2-1/2 teaspoons light cream or evaporated milk.  I usually use evaporated milk because that's what I usually have on hand.  Frost the cookies while the frosting is still warm.  You may want to double the frosting or add more cream, depending on how thick you like your frosting.  It's really sweet.  I thin it out and drizzle it on in a pattern.  Pretty!

Guinness Beef Stew for St. Patrick's Day

Even though I'm not Irish, I do love many of their customs - Irish coffee and Guinness Beef Stew being at the top of that list!

I first had Guinness Beef Stew in a little pub in Seattle, the Owl N Thistle Irish Pub and Restaurant. I liked it so much, I've been back a few times for more and have also made it at home several times.

Today, in honor of St. Patrick's Day, I thought I'd make it again and come up with a recipe, rather than just throwing stuff in a pot and adding beer, and I think it turned out pretty darn good! I read online about adding sugar, bittersweet chocolate, or prunes to counteract the bitterness of the Guinness Stout. I went with prunes today; next time I may try the chocolate, just to compare.

Guinness Beef Stew


1-1/2 to 2# beef stew
olive oil
1 or 2 onions, finely diced
1 to 2 cups carrots, finely diced
2 to 4 T minced garlic
2 t thyme
1/2 t pepper
1 t kosher salt
1-1/2 cups Guinness Stout, divided
1 cup water
2 cans beef broth
2 t Worcestershire sauce
2 T tomato paste
2 bay leaves
8 to 10 mushrooms
3/4 cups prunes, pitted and chopped
2 T flour

(I have written the directions for this recipe as it would be made using an Aga cooker. For those using a traditional stove, you can translate as follows: BP means a burner with high heat, SP means a burner with low to medium heat. SO means to simmer, either on top of your stove or in a 250 degree oven.)

I browned the beef in some olive oil on the BP quickly, just enough to brown at least one side and give it some color, then tossed that into a large pot.

Next I sauteed the onion and carrots, again on the BP, adding the garlic toward the end, and then added it to the stew. I diced the onions and carrots so that they were pretty small - I wanted them for flavor and bulk, but I wanted the beef and Guinness to be the stars of this stew.

I moved the sautee pan over to the SP, and poured in 1-1/4 cups of Guinness to deglaze any bits left behind, then added the thyme, pepper, and salt, and poured it all into the stew.

I poured the water, 2 cans of beef broth, Worcestershire sauce, and tomato paste into the sautee pan and got it warm enough to dissolve the tomato paste, then added that to the stew. Finally I threw in some bay leaves and mushrooms. My bay leaves were very small so I put in 6, but I think aiming for around 2 large leaves is the goal. After wiping the mushrooms clean with a paper towel, half or quarter them depending on their size. The goal is to have them about the same size as the beef. I just love the flavor of mushrooms and beer together.

I put the stew pot on the BP to bring it to a boil, and then into the SO for about an hour. I then added the chopped prunes, put it back into the SO until I wanted to eat. The prunes pretty much cook away and you cannot even tell they're in there. An hour before I thought I'd be eating, I mixed the 2 T flour with the remaining 1/4 cup of Guinness Stout in a small pan on the SP, and once it was smooth, I added it to the stew to thicken. At this point, taste for S&P. I do not use much salt in most of my recipes, so you may want to up the salt for this, depending on your tastebuds. I put the pan back into the WO at this point as it had been in the SO a long time and I didn't want the beef to get overcooked.

I served this alongside potatoes. I could have put the potatoes into the stew, but my husband likes mashed, so I left them out so he could have it over mashed potatoes. I also think that putting the potatoes on the side is handy because if there are leftovers, the potatoes always get sort of mushy after refrigerating and reheating. This way you can make fresh potatoes the next day or whenever you're finishing off the stew.

CHRISTMAS COOKIES

I grew up making Christmas cookies with my mom.  We always had a variety of them, and they were usually the same from year to year.  I can't really remember what we did with them; I don't think we gave them away.  I'll have to ask her!  Maybe we just ate them all ourselves.  I know we did take a big lot of them down to my aunt's where where we always spent Christmas day.

We put them in a big box, like a gift box you'd receive a shirt in.  They were in paper cupcake holders, three or four cookies in each one, and there were maybe five or six varieties.  It's very hard to find the right kind of boxes anymore.  They aren't tall enough.  But I still like the box with cupcake papers best for Christmas cookie presentation.

After I 'grew up' (actually, I'm still waiting to do that) and moved out, I continued to make Christmas cookies to give away as gifts to family, friends, and co-workers.  Every now and then I get too busy and Christmas goes by without me doing the cookies.  I always feel let down when that happens.  Often I do them the week between Christmas and New Years when things have calmed down a little, and that is probably what's going to happen this year.

While the variety of cookies changes from year to year, I have favorites that are always included - Mrs.  Jordan's Ginger Cookies, Hello Dollies, Special K Bars, Pecan Balls, and good ol' Toll House Chocolate Chips.  I usually will include brownies. When you're trying to whip out many cookies, the bar cookies really help speed things along.  I will usually make up the dough for the Ginger and the Toll House cookies ahead and freeze it, which helps a bit too.

Our biggest problem has always been keeping the many different cookies fresh until they were all baked and packed and ready to deliver.  I've never been one for freezing baked cookies and at this advanced age, I don't think that's going to change.  What we did when I was growing up was use empty coffee cans.  We would fill them with cookies (sometimes you need to use wax paper in between layers), and the snug plastic lids do a great job of keeping the cookies fresh for quite a few days.

So I am a great hoarder of coffee cans.  Especially since we don't buy our coffee in cans and haven't for ages, so they can be hard to come by.  I still have a box or two in the garage full of coffee cans to use for Christmas cookies. I just wish I knew where they were!  Without the cans, I'm reduced to making the cookies all at once so they can be delivered fresh.  My goal for 2010 is to find the coffee cans for next Christmas!

This year I plan to make seven different cookies -- the five aforementioned, along with brownies and blondies.  I've already got the Ginger cookie dough in the freezer and maybe I can get the Toll House dough made up today.  Of course, we'll have to bake a tray to eat right away, but I'm confident we can save enough dough for the freezer.

Whole Grain Challah

For December the HBinFive group is making a whole grain challah with cranberries and orange zest.  It was easy and yummy.

I followed the recipe exactly as written, using melted butter.  One batch as written just about filled up my Kitchen Aid mixer.  I added the water with the mixer on a lower speed, and there were no overflowing issues at all.  I ended up with just under 5 pounds of dough, so was able to make 5 braids.  I did a one-stranded braid, following the directions on this YouTube video.  It wasn't as easy as they make it look, and I still wouldn't be able to do it without watching the video and pausing it midway through.  But the end result looked great, if I do say so myself!  And was pretty tasty too.

I've never eaten challah bread before, so I really have nothing to compare it to, but this whole grain version was not dense and heavy as you might expect.  The cranberries and orange zest give it a nice holiday flavor.

One of the things I have enjoyed about both this recipe and the November pumpkin bread recipe is having the dough on hand in the fridge.  It makes it so easy to whip out a loaf of delicious home-made bread pretty darn quick.  I whipped up a batch last Wednesday evening, baked one loaf on Thursday, one on Saturday, and three on Sunday.

The last three loaves I made all at once and being in a hurry, forgot to put the egg/sugar/orange zest glaze on.  Which was too bad because that added a lot to the bread, in my opinion, so I'll have to be more careful in the future.  All in all, this is a great holiday bread for eating at home or giving as a gift.

Time to get organized for Thanksgiving! When I'm having a party or food event I'm taking a lot of food to, I like to make a list of each dish, the ingredients that go into it, what I'm serving it on, etc. If I'm traveling, I also include any utensils or bowls, pans, etc., I need to take with me. I use the list for shopping and gathering ingredients, and I usually am adding, deleting, and making changes on it right up til the end. So Sunday I made up my list for Thursday's dinner.

Stuffed Mushrooms

Butternut squash soup – plate in kitchen
  9 T butter
  9 c butternut squash
  4.5 c pears
  3 T butter
  2.25 c sliced leeks, white parts only
  1.5 T minced garlic
  9.5 c chicken stock
  1.5 can coconut milk
  Five spice powder
  Fried walnuts
  Toasted spices

Turkey – wooden cutting board
  Turkey
 Lemons
  Oranges
  Onions
  foil

Gravy - gravy boat

Broccoli cranberry salad
  1 c mayo
  ½ c sugar
  1 T vinegar
  2 bunches broccoli
  ½# bacon
  3-4 green onions
  1 c cashews
  7.5 oz dried cranberries

Mashed potatoes
  5# Yukon gold potatoes
  8 oz cream cheese
  1 c half n half
  1 stick butter
  1 t minced dry onions
  1 t salt
  ¼ t pepper
  1 T seasoned salt

Cranberry Relish
  Cranberries
  OJ
 sugar

Dressing - pyrex dish

Green beans
  Green beans
  Bacon

Rolls

Cheese & fruit plate

Pumpkin pies
  Flour
  butter
  2 cans pumpkin
  2 cans evaporated milk
  Whipping cream
  1.5 c sugar
  1 t salt
  2 t cinnamon
  1 t ginger
  1.5 t cloves
  4 eggs

Pumpkin cake rolls – ivory oval platters

Then, since this week is so hectic with people arriving on Tuesday night, I made up a to-do list and tried to assign things so that it isn't all left til the last minute. This is also a work in progress and I constantly add to it as I go along and figure things out. I could not get through a week like this without my list. It would seem overwhelming to me to hold all these details in my mind and I'd end up leaving it all until the last second and getting stressed. But after listing them on paper, it really seems doable and easy and even fun, and I don't need to worry about holding it my head. And I check them off as I go by changing the color to blue and it's so much fun to visually see everything getting done.

Monday
Purchase and prep flowers
Clean house

Make pumpkin brioche dough

Figure out turkey timetable

Tuesday
Arrange flowers
Make pumpkin chocolate chip muffins
Brine turkey

Make fried walnuts for soup

Make toasted spice rub for soup

Purchase cheese

Purchase wine
Purchase remaining ingredients
Assign recipes
Take tickets at The Clyde
Kids arrive around 10 pm!!!

Wednesday
Haircut at 9am
Make pies
Dry turkey
Make mashed potatoes
Set table
Pizza and movie with the kids
11pm - Turkey goes into the RO for 30 mins, then into the SO

Thursday
Remove pumpkin cake rolls from freezer to thaw
Make soup
Remember to take photos of all the food!

This year I've hit upon a brilliant idea to get help with all the food. I'm going to assign each dish to one or two people and let them make it for me! I'll have the ingredients all ready to go, give them the recipe and their timetable, and let them have at it. Is that not the best idea I've had in ages?

It gets even better - I'm ahead of schedule!

Gordon Gets Saucy

Yesterday was another highly-satisfactory cooking class with Gordon Stewart of Gordon's on Blueberrry Hill in Freeland.  The topic of the day was sauces.  This class was a bit more disjointed than others of his I have attended.  He gave us recipes for five 'mother sauces' and then proceeded to make 4 courses using some of the sauces as his base.  He jumped around quite a bit and there were no recipes for the dishes he made as well as no quantities on ingredients.  I did my best to take notes and hopefully I didn't miss too many details.

We were introduced to Gordon's new intern Tim, who plans to intern with Gordon for two years and then have his own cooking show on tv.  Ah, the optimism of youth!

So the five 'mother' sauces we were given recipes for are bechamel, espagnole, hollandaise, mayonnaise, and veloute.  I won't bother to reprint all those recipes here; they are pretty basic.  I will tell you what Gordon does with some of them.  He's a very creative guy and his presentations are a delight.

 The first sauce he covered was mayonnaise, which he calls the 'devil's condiment.'  This is Julia Child's basic mayo recipe. Gordon uses apple cider vinegar in place of the wine vinegar/lemon juice.  He also recommends a mixture of canola oil and olive oil.  He said is you use 100% evoo, it'll be too bitter.  He uses 2-4 T of boiling water and he adds it at the ends of step 2, before adding the oil.  When you add the water, it reduces the chance of the sauce breaking on you as you add the oil and you don't have to be so ultra careful when adding in the oil.

Purists may cringe at this, but as Gordon mentioned, there were no food police at the class so he was allowed to break any rule he felt like!  I'm a born rule breaker.  One of my mottos since birth has been 'rules are made to be broken.'  I suppose this is one of the reasons I adore Gordon.

So that is basically what he told us about mayonnaise.  He then proceeded to make an aioli from it (mayo with garlic added) and turned that into a salad dressing for this delicious salad:

My convoluted notes on how to  make this salad:  grapefruit sections with the pith removed, arugula, watercress, lobster tails.  Add some tarragon and chopped fennel bulb to the aoili.  Mix everything together, set half a grapefruit shell on a small bed of undressed greens, put the salad in the grapefruit cup, and top with toasted sundried tomato tortilla strips. 

To cook the lobster tails, he recommends warm water lobster as it is less expensive, remove the shells (but save them for a fish stock and other uses), soak the tails in a mixture of milk and water (proportions aren't important) for a few hours, then cook it in the same mixture. When it comes to a boil, it's done.  Add ice, let it cool, and then it's ready to use.

I'll tell you right now:  I don't like mayo, and I don't like arugula and things like watercress.  This was delicious.  I cleaned my plate.  Okay,  I didn't eat the grapefruit shell.  But it was really good and it'd make a great first course for a spring dinner party, a special luncheon, or any holiday meal.

So that was yummy.  I was dying to know what came next.  Usually we have the recipes in front of us so I can anticipate what is coming up.  But yesterday we had to wait until he made each item to see where he was going.  Except for dessert. We knew it was going to be creme brulee.  We just didn't know what Gordon was going to do with it.  He is so clever!

Okay, next he made two things at once and it all got very confusing trying to keep the notes on the correct page.  In an attempt to be clear, I'll just do one at a time.

Let's start with the cauliflower gratin. Oh, no, another food I don't like!  Obviously Gordon forgot to consult with me!!  Actually, once many years ago, in another cooking class in Burlingame, California, I had cauliflower au gratin and it was really good.  I decided I did like cauliflower if it was smothered in cheese.  Gordon's was a bit different from that other long-ago dish I had.  (Which I did actually make once but it wasn't a big hit with the picky family and at that time I was still trying to please everyone.  Well, those days are long over.  Maybe we'll have it again tonight...)

Here is Gordon's bechamel sauce recipe because I think it may be different from others I have seen and tried:

Bechamel

5 T butter
4 T sifted all-purpose flour
4 cups milk heated
2 t salt
pinch freshly grated nutmeg
whole white onion (peeled and spiked with 5 whole cloves)

Make a blond roux:
1.  Pour the 4 cups of milk into a sauce pan, add a pinch of freshly grated nutmeg and the spiked onion.  Remove from heat when the milk has scalded (or overflows from the pan, as was the case in class yesterday.  I love it - Gordon has exactly the same cooking techniques as I do!)

2.  While the milk is heating up, melt 5 T butter in a saucier pan.

3.  Whisk in the 4 T of sifted flour and cook until the flour emits mild nutty aromas.

4.  Pour the scalded milk into the saucier pan containing the blond roux.  The sauce will thicken immediately.

5.  Continue cooking the sauce on a low heat until the desired consistency is reached and then add the salt and pepper to taste.

Now to make the cauliflower gratin - blanch the cauliflower, break or cut it up into pieces and add it to the bechamel.  Use the onion from the bechamel (remove the cloves) and chop it up into bite sized pieces; add it to the bechamel.  Season with salt and pepper.  Fill your gratin dish (or dishes plural if doing individual portions) and top with grated aged cheddar.  Into the oven at about 250 - 300 degrees for 30-45 minutes.  You want it to just be getting that nice browned look on top.  Then garnish with fried sage and fried pancetta.  You can fry up the pancetta slowly and then use the drippings to fry the sage.

This was yummy.  This was really yummy.  You can do it all ahead, except for the last baking bit.  So it'd be great for a dinner party.  I LOVE do-ahead dishes.  Especially ones that taste fabulous and make me look like a good cook!

One of the women at my table said her husband wouldn't eat cauliflower but if she told him it was au gratin potatoes he wouldn't  know the difference and would eat it all up.  So this is a good one for sneaking the veggies in on the family!

Okay, on to the next dish.  Next he made a soup, sort of a lobster bisque.  He started with the veloute, which is basically thickened stock.

Veloute

2 cups of chicken, fish, or veal stock
4 T flour
4 T butter
salt and pepper

1.  Make a brown roux
2.  Add the desired stock
3.  Add the salt and pepper once the desired consistency is reached.

To make the bisque, he used the shell from the lobster tail (remember, I told you to save it) and sauteed it in hot oil.  He saved the oil to use on top of the soup and also to use in the aioli he made for the grapefruit/lobster salad up above.

He made a mirepoix, which is carrots, onions, and celery (roughly chopped as it will be strained out) sauteed in oil.

Here's where it got confusing as he was going back and forth so fast.  But he used some of the fennel tops, bay leaves, cold water, and tomato paste.  He added all that to the veloute, I think.  He said to always start out with cold water, or cold stock (you can use chicken stock for all or part of the water), as it gives the best flavors when making a stock.

He also said the more you cook a roux, the less thickening power it'll have.  So if you want it dark, add tomato paste instead of continuing to cook it.  So I think he used all the above to make a thick soup/stock and then strained it.  Then he added jerusalem artichokes which had been chopped and sauteed.  That was basically the soup except that I think somewhere along the line he must have put in some of the oil the lobster had been sauteed in because you could really taste the lobster and I don't think it was from only the drizzle on top.  On top of the soup he garnished with chopped chives, lobster oil, cream, and a bit of spinach which had been flash-cooked in a little bit of oil and salt and pepper.

So not a real clear recipe to follow but it sure was yummy!

Then on to dessert.  Here's his basic creme brulee recipe:

Creme Brulee

8 whole eggs
4 egg yolks
2 quarts heavy cream (or you can use half n half or milk*)
1 cup sugar
1 t vanilla extract

*Gordon says, "You get out of a recipe directly in proportion to the ingredients you use."  Gwen says, "Fat is what they put in food to make it taste good."

Directions:
1.  Heat the cream until it scalds.  Then add the vanilla extract.  (During this process one could infuse the cream with additional flavors.)  I think personally I might just heat the cream with a vanilla bean in it and not use extract.

2.  Before the heavy cream scalds, whisk the eggs and egg yolks with sugar until the sugar has dissolved and the mixture is pale yellow and thick.

3  Temper the egg mixture with the heavy cream.

4  Strain the mixture and pour into ramekins.

5  Put into a water bath, cover with foil, and cook at 350 degrees for 45 minutes to 1 hour, just until the custard is setting.  Cool and then remove from water bath.

6  Refrigerate for at least 2 hours and up to 2 days.  Before serving, top with sugar and use the torch.

Now here's where Gordon got interesting.  He said you could flavor the custard with pretty much anything you wanted to.  He gave us 3 ideas:

Fresh cranberries cooked down with candied crystalized ginger and a teeny bit of sugar.  You can strain this out first if you want the custard smooth.  Top with the crystalized ginger.

For a pumpkin spice creme brulee, add about 1 cup of canned pumpkin, some nutmeg and cinnamon.  Top with toasted pumpkin seeds.

For an aztec chocolate creme brulee, add 1-1/2 cups chopped bittersweet chocolate to the hot mixture (it'll all melt in nicely) and some cayenne and cinnamon.  Top with crushed candy canes.









Now we're all wondering which one Gordon is going to serve us.  Being the nice guy he is, we got all three! 

Each person had 3 little spoons filled with these 3 variations.  He had gone to Chinatown and bought up some of those spoons they use to serve soup with in Chinese restaurants and he used those.  It was a fabulous presentation.  I can see this on a holiday buffet table.  I would be soooo impressed if I walked into a party with these.  I don't know how they would hold up to sitting out very long, but it was really a pretty spectacular ending to the class!

"There is no sauce in the world like hunger."