Wednesday, February 24, 2010

you say tomato, i say tomato. is everybody out there?! i feel the angst when we are apart... i miss you and the word. poems that i don't have time for at the moment but if you are feeling inspired please send them in...share the love....i have been out in the field; in the kitchens shifting dynamics & clearing out the resistance with some amazing mamas....AND i have been missing you mamas and awesome folk...on the menu today is my tomato sauce! my mom taught me this one.. i have no idea if it's changed since the original...maybe she will write in and let us know....for my tomatoes....i am a big fan of beylik farms who are at so many of the farmers markets around southern can learn more about the farm & their market schedule here. i pick my tomatoes & cucumbers up on sundays in hollywood & thursdays in south pasadena. the deal with this sauce...(is this thing on): the tomato. yes. the tomato ladies and gents. sometimes the japanese tomatoes are a hit (lowest acidity of all tomatoes) and sometimes it's the premium red ones....the simplicity here can be so lush & incredible if the tomato is delicious, vibrant, a good balance of soft and hard & not too watery. if you can't get to the farmers market & you are at the supermarket...ask to try your produce. usually there are a few guys stocking up in the area & they have knives in their back pockets just for us and this purpose. you can ask to try anything. be brave .... i mean you are a renaissance mama! ok.. so here it goes.. in one medium deep saute pan...fill with water 1/2 way up the pan and put on medium/high heat... place 'coreless' tomatoes in the water... and put lid on it....this is essentially a bath steam...i could use one of those about now. don't keep this heat happening for too long b/c you don't want them to melt. what you do want is for the tomatoes to soften & let the peel break off (it will eventually slip off with a fork) this is doing it's thing...bring out your biggest/deepest saute pan & grab a medium sized yellow onion... an awesome, round sauce pan is best because it gives you the freedom to move around in it like a skating rink... pour some olive oil in and set it on medium... chop up onion & put it in the pan. this time i had some sage.. so i chopped it up and put it in there can also put in a garlic clove or 2 and some basil.. this is all to taste in terms of measurement... basil and sage together = yum....& then let that hang out and glaze a bit.... *note: great to get a wood board just for your you don't have to worry about the juice on the board and it getting on other things... we are always thinking about our freedom!! **BIGGER note.. give that white plastic thing that has all the cuts in it and was marketed as the best way to cut a chicken....away to someone who really needs one like a shelter or non-profit or you can use it as a paint pallate... or just recycle it....and go get yourself a wood cutting board.... they are an essential tool in the RM kitchen. you can't have too many. ok.. moving on... by now the onions are glazed and the tomatoes are looking ready... you can use a variety of tools to scoop the tomatoes out...i use a basket spoon or my very wide round wooden ladel.. you could also use a slotted spoon & with your scooper in one hand and a fork in the other you scoop up the tomato, drain the water and begin to undress the tomato with your fork.. usually these ladies are quite easy at this point.. they are so hot and all ;) oh c'mon! once nakeys (as we call it over here) or skinless.. place in the onion/sage/oil pan... repeat the scooping until finished. then use a potato masher (stainless steel please) and mush the tomatoes in the sweet onion base... add a pinch of salt, put the lid on and let sit until dinner... you are welcome to add some tomato paste... oh! and to measure it out... it's about 2 medium sized tomatoes per person... so for a dinner of 4 i would buy 8 tomatoes. the other thing here's best to have more than less b/c it will keep well....and for the sauce you can keep it on simmer for 45 minutes or so.. really just so everything can hang out together.. this will keep for 4 -5 days (maybe more) in the fridge too. it's always best to make it even if your not going to eat it that can rely on it being there which is the best feeling when you are a busy mama...see you in the kitchenxxx

Monday, February 15, 2010

rustic torches.

at the RM olympics which feels like everyday... they would light one of these gorgeous babes... or just get a pool sized pot of water and everyone throws one's another take on stone soup but with artichokes.....i found these at the santa monica market last wednesday for the RM class....(it's hard not to use them as a pretend microphone) .... this is one of those no prep... great if you are home for an hour.. foods. a great veggie to throw in a steamer or a pot of boiling water (not covering it).... and let hang out for an hour or so... if it's soft at the base and you can put a fork in it.. it's ready... see you in the kitchenxxx

Monday, February 8, 2010


it's citrus season & it's time to bring in the beauty... even with my stretched out cashmere pants on & the holes in the heels of my favorite garnet hill polka dot socks (live in them)... when the sun is peeking through these storm clouds... a glass vessel of mint & a blood orange cut on the bias is never a bad idea. if anything, it reminds me of clarity. it's so pretty there. see you in the kitchenxxx

Friday, February 5, 2010

lemon syrup cake.

there is nothing like a cake that has 4 ingredients... and there is something so deeply sating about zesting 4 lemons & then juicing them... using all of them.....YES! can i hear an amen! i know.. it's just a lemon cake for the kitchens sake..but no, it's not.. this cake is something special... you will see... this great find is from eat drink live by fran warde. also - this tarty sweet desert is great for tea time, morning with tea or after a meal with a tea ;) i mean... this is the way i like to pack & design my clothing too! it can be for daytime, nightime or sleep....just like this cake! it's simple, efficient AND it's in season... love it.

lemon syrup cake:

1 cup (2 sticks) butter (organic unsalted)
1 1/4 cup sugar (organic cane)
4 eggs
grated zest of 4 lemons (meyers are the best)
1 2/3 cup flour (yes.. organic.. you got it)

lemon syrup:

juice of 4 lemons
3/4 cup sugar

get a loaf pan or 8" cake pan....butter it so it's ready to go. preheat convection bake 400 ...or just plain ol' bake is great too. cream the butter & sugar in a large mixing bowl until light & fluffy... 3 - 4 minutes...add 1 egg at a time..using a metal spoon.. fold in zest & flour... place in pan... put in the oven...30 minutes or so... do toothpick or skewer test... let cool in pan 5 minutes... then turn out onto a plate.. to make syrup, put juice and sugar in a pan. heat it up until sugar has melter... fork the cake with tons of holes.. pour syrup all over and allow to soak in. eat with tea! see you in the kitchenxxx

**the cake in the photo was in a 9" pan that is why it's so thin.. if you like that.. use a 9" panxxx