cherry moya.

in the RM kitchen we always try new foods... it seems like a no brainer but in our busy lives it's rare to give ourselves the gift of trying something new. it feels so good to be connected to our food and to know what something is let alone what it tastes like on a menu or at the market. i have said this before.. you can always ask to try something at the supermarket.. there are always produce guys around and they seem to be really happy stacking the wet beet leaves one on top of the other... a few weeks ago in the thursday class we cut into a cherimoya... which is a cross between a papaya & a silky banana taste... i can't say it was my favorite thing in the world but now i know what it tastes like. it definitely could be great mixed with other exotic fruits in a drink.. on the beach.... taking a nap... are you with me? it's amazing how quickly i can go there especially since it's such a distant thought as of late.. like 4 years late.. the taste definitely puts you in a tropical vibe.. and how can you not love that? try new things.. give yourself the FREEDOM.. do it with the kids... rebirth that natural curiosity of beauty & nature.. lets also manifest that vacation. see you in the kitchenxxx

brioche in the house.

when there is brioche in the house there is this sweet feeling of fancy calling me into the kitchen...well maybe it's not a call that makes a sound it's more like that RM feeling of being sated before you eat because you know there is food...it's an overall feeling of 'quick & yummy breakfast' coming up.... as it waits for me to free it from it's plastic snuggie action. it's such a great feeling to put a huge loaf of soft fancy on my cutting board.... as for the brekkie, i did nothing fancy here as i let the brioche speak for itself and he is a good speaker... i beat up an egg a person... with a fork. (that sentence could be taken a different way.. i was just mixing)... and found a casserole dish that was the perfect size...it's one thing to have the right ingredients ... and having the right tools really makes this a simple, easy, one, two.. as i like to say... maybe it's from my dance days... chasay relevay.. we never wrote the words.. so i have no idea how to spell them. then i use my deeply loved green cooking skillet... it's enameled cast iron...it's le creuset but half the price...my sweet friends mica & cafe run this company called green cooking pots...they have amazing pans, pots, dutch ovens etc... check them out. ok.. so from the eggs and the dish.. i soak the bread in for a bit on both sides.. giving the thick slice a nice egg bath/tan... and then i place it on the medium hot skillet... that's it! then i cut up some strawberries, pour some maple syrup & put some other yummies in my wooden vessels...that's breakfast. or lunch. or dinner... see you in the kithenxxx

pizza.

there is a little secret happening up here in my little nook of the mama earth... the kitchen at my house is alive but across the street at anna & peter's house: it's HOT.... there is a FIRE happening over there and let's just say it's about 6 - 700 degrees of hotness....and if you think that's warm & exciting .... try the truffle potato pizza & die happy. we are cracking spring open with our first collaboration together this thursday, march 11, 2010....renaissance mamas & los angeles ovenworks for a morning of bliss & fun...we will gather, connect, ground with a tea in the RM kitchen & then walk across the street to light the fire & begin the process of making some of the most incredible pizza...right here in los angeles. if you are moved in the least bit you might want to get in your car and start driving in this direction....see you in the kitchenxxx

THURSDAY, MARCH 11, 2010

10 - 1 pm

$100 ($150 for 2)

*no one is turned away for lack of funds as i believe we all must eat the best & learn how to make it. please contact me for address & more info...

you say tomato, i say tomato.

phew...how 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 california...you 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)...as 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 too...you 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 onions....so 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 is...it'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 night...you can rely on it being there which is the best feeling when you are a busy mama...see you in the kitchenxxx

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 in....it'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

beauty.

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

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

tea.

the ritual, the dance, the faith in making a tea before you begin anything in the kitchen is an essential part of the creative process. it honors you & the story...even if it's macaroni & cheese... it creates an importance in & of the moment.. to stop, pause, take this time to GROUND... inhale...exhale.. whether it's insta hot or waiting on the kettle, loose leaves or bags, milk, plain or sugar.... it's the moment... for you. yes... this is all my belief & i could have started this with 'and it is written....' i guess it is in my book...and when i sit down to write.. guess what i have beside me? shocking. a tea. when i would be at the easel... same story... i really can't start anything without a tea... it clears the slate of 'before'...whatever was happening before this moment is gone.. at least a bit...it's like a liquid meditation, a clearing, a prayer almost....and it obviously goes back so far... ancient ritual of this warmth in the palm... i am sure it hits a meridian or some calm point of nourishing self... healing arts people? bring it. it is medicine.... like crumbling the herbs in a mortar and pestle and saying prayers while grinding.. it feels like that... it feels old and so good. we start everything with this good feeling... i guess it is a fancy way of putting the mask on yourself before you put it on your kids... it's giving something to yourself... tis' rare with toddlers ;), jobs, flying time... all of it. it puts the chaos on simmer in a copper pot... so catch your breath & make a tea...give the food the love that it yearns for & everybody is fed...with love. try it & let me know how you go...see you in the kitchenxxx

**always make sure to clear out the teas that you have been travelling with since college (unless you are in college ;) or your first house.. or before kids... it's time to clear em' out! and teas DO expire! check out those dates..cleaning out that area of the kitchen (and every area) feels so good... and there is nothing like new tea (and a vacation..baby steps)...so if you are going to give yourself the gift of tea...check out some of these incredible tea companies & places...organic please.... those little leaves & your beautiful body don't need all that toxin.....RM tea picks: ginger peach decaf from the republic of tea, tropical green & earl grey by might leaf, rooibos or mauritius @ chado tea house (los angeles), fouchon (paris), rowan by sugarbird sweets online...then take them out of the bag or box and put them in a glass vessel... create an experience.. take a vacation with your little tea area and make it fancy, sweet & filled with YOU.

RM: the class.

this is how we do it in the renaissance mama kitchen.....gathering, grounding, taking this vitally needed time to be together, to have a tea inside the palm of your hand, warm & quiet, to calm your heart & nourish self. to nurture this piece in us... this place that is starving for that vitality that is in each of us yet too exhausted to come out...we find her in here...we find her in the food, we find her in the mixing, stirring, folding, creating... we inspire this vitality together without really knowing it....so when you leave you are full with inspiration, excitement...i guess it's called sated... this is what happens here...i am a firm believer in abundance...when you see it....you can't help but want to be around it...overflowing food in wooden bowls...it feeds something in us...it means we will be fed here..... when it comes to food grown within an hour or two of our homes, still vibrating from their beds in the earth & the hands that picked them.....when it comes to simple & fancy things like a silver spoon or a round water vessel.... when it comes to experiences in the kitchen & taking care of self while nourishing family.....i vote YES. i gather food from all the local farmers... for the seasonal dishes of rustic beauty we create...i inspire with some self-deprication because it comes naturally and because we are in this together....we have kids & we have no time.... we can usually all agree on that...besides drama with our families, our struggles & then add on our challenges to get food on the table let alone try not to lose our minds seem to be similar.... i share ideas on how to do this, themes, daily inflections & ask lots of questions.. we talk about how it's going in the kitchen... where the connection and disconnection is for feeding ourselves & our families.. schedules, life, chaos & every single color comes up .... and it's all welcome here. i give homework & gifts too. i am on call for questions about all things food....(if i don't have this... can i use this?)...we will also invite guests to come & share their kitchen culture... and there are some field trips in store too! there is no way to hone in and define what happens here in this magical class... when women & food get together....the only way i can come close to describing it is renaissance mamas... see you in the kitchenxxx

the thursday class is here in los angeles from 10 -1 pm... if you are interested in gathering with us.. please email me & i will send you all the information. we would love to have you. i am open to having classes in different parts of town & abroad. if there is demand, we can create anything. there is also a renaissance ladies class opening up...email if that is of interest. gift certificates are available for the classes. we do gatherings for special events... if you want some renaissance mama action... we will make it happen.

separate & together.

there is a very specific separate togetherness or is it a together separateness that is exuding from these photos of roma tomatoes & cippolini onions on a baking sheet... it just took my breath away and i don't think it's my camera work. there is this exact, nebulous feeling happening right now... it might be the ritual of a new year or the lack of the ritual which keeps happening each year... so it almost makes it a ritual... the chaotic mess that is...trying to do one of these years "right," getting your life together, starting anew, or the massive pressure to open up a new door to something different from your natural ebb & flow... maybe it's just like these tomatoes & onions & olive oil... simple, together & separate... it might just be ok to let it be this way... until the heat hits and changes the dynamic (not a date on the calendar). there is something really special to finding the joy with what is... even if it's separate & together at the same time. i am not supporting stagnation but i most certainly am giving you a hug & saying that you are awesome just the way you are... and if you are not then strike a match and change the beyatchie.

this is how these work.. and they are so incredibly good & simple...i got this idea from the great smitten kitchen......get a pot of water boiling and a medium size bowl of ice to go on the counter next to it... and a slotted spoon or basket spoon frying basket type thing...preheat oven to convection bake or roast (or no convection) on 375. put the onions in the boiling water for a minute... take out with spoon & put on the ice bath..a little blanching to remove the fist layer of skin...and remove that skin....then put on baking sheet with roma's and olive oil...pinch of salt and put in the oven. stir around every 15 minutes...for 45 minutes... yes - 3 times.. when you take it out... let cool a bit.. put in a bowl with all of that amazing oily juice... and you can put on some slices of ciabatta with white beans....or just eat it the way it is... YUM. see you in the kitchenxxx

magical.

food can be the most magical thing...especially when you let your 3 year old peel carrots...and then he peels the ENTIRE thing! here is a typical renaissance mama moment: babysitter is out sick & i have to work. it's torential rain pour & ocean is tired of playing with his fire truck by himself... he asks me if he can help me in the kitchen. i take a huge leap & give him a task that involves something i really do need: some prep work...sometimes i have him clean rocks outside & then he lays them one by one on a paint tray to dry but this time i set up his art table in the kitchen with a bowl for the peels and showed him how to hold the stem of the carrot and peel away from his sweet little hands... after about one second...i looked over and saw he was peeling every single inch of the carrot...not just the first layer.. but the 2nd, 3rd, 4th... i think i started with 'oh no, ocean...' and ended with 'these are so beautiful... let's see what they will do in the pan with some olive oil'.... they really are so pretty and SO incredibly good... something happens with the peel when the oil and heat hit it... it turns into candy.... i was thrilled that i could keep him busy peeling the layers away as i peeled a few of mine too... i opened up to the possibility of something magical happening....who would have thought magic in mid-winter, in the kitchen, with ocean creating a new dish....still figuring out what to pare it with... possibly citrus...let me know if you have any suggestions....see you in the kitchenxxx

hazing & basics.

lost

wandering

out of it

derailed

brain dead

confused

stumbling

random

khaki pants neutral

almost numb

same ol' same ol'

resistance

more resistance

is that anxiety?

lost again

really sick

heating pad

dark bedroom

devastation in haiti

this has been my new year so far.... i have been burning my brain to figure out what i need, what will make it better, how can i return to me? and i think i figured it out today. i need the renaissance mama!!! to come over and reinspire me in all ways food, kitchen, family, life, heart beat, creative connection etc...this is probably a very normal look into the day to day of most mamas when it comes to cooking or their kitchens....for me it took a car crash. all is well and i am taking a very warm bath in some deep gratitude for the miracle that all involved walked away to share the tale. i wrote this last week and then i found myself in bed all week with a terrible flu.. so i am searching for my own number to extract me out of this sort of hazing of 2010.

it's been such an interesting ride in the kitchen for me. going back to my basics that i teach and share with everyone. making sure i have food all the time... just something on the counter or in the fridge so there is food, that vital feeling of being fed & the knowing of nourishing. big bowls of food, vessels all around, creating a fancy feeling inside the basics....it's been challenging which is so beautiful for me to experience as i am getting the opportunity to see what it's like for everyone else... this is also mid winter and the same things are out.. squahes, apples, pears, yams, potatoes, all root veggies, greens... so the landscape can also seem very boring... and there is always a light at the end of the tunnel... (this has been a long tunnel ;)

i am thinking citrus to wake it up... so much beautiful citrus is in season and it's really good! so...i am getting back on the saddle. i miss the word & i have missed you! sharing the happenings in the kitchen and in life which are one in the same for the renaissance mama....you might still find me wandering the markets as though it's my first time there & you might read a bit more about it here.....see you in the kitchenxxx

fantasy.

i had this beautiful & totally unrealistic fantasy (as though most fantasies are realistic...) of how i would be blogging up into and inside the holidays... and look at what happened!! i am so sorry....i have some deep blog guilt that i am working out & trying to surrender to...the truth is....i was working, cooking & creating food up into christmas with no time to share about it...and now i am just plain ol' exhausted....so i am resting up for a new year filled with new posts, colorful images of rustic beauty to inspire all of you & more ideas on how we can continue creating a kitchen culture in our homes and in america...until then have an amazing new years eve and day. i will see you in the kitchen in 2010xxx

photo credit: my dear friend ingrid moriarty (www.ifmphoto.com)

dover sole.

(get some sweet presh hands to help you take the tops off)

(again...dover sole.. not sea trout ;0)

welcome back! i guess i should be saying that to myself too as it has taken me a week to get on my feet from thanksgiving... i think about you everyday and i just have not been able to get to you... alas here we are again..ahhhhh!... i guess that is the long way of telling you that i missed you! and... i am so excited to share the holidays with you...the savory & the sweets that are coming for all your holiday cheer and inspiration! i am starting december off with dover sole that i continued to call sea trout the entire thanksgiving potluck at ocean's school... as i was going through the photos i am thinking that is not sea trout... it's dover sole! oy... so fish is the easiest thing to cook... i almost can't believe how easy it is....the reason for the dover sole you ask? it's was fresh & locally caught.. from marilyn's truck (hollywood market) the sunday before the potluck & i thought it would be a nice break from the turkey, chicken, squab, cornish hen party....so here we go. cut a nice cube of butter (2 tbs...ish) off the stick and put it in your widest pan on medium....the best one, my absolute favorite pan ever is here. it has been worth every cent and then some... so if you are wondering what to ask for during the holiday season this is a great place to start. allow butter to melt and add fresh sage..let hang out for a minute and then add figs, cherry tomatoes, pomegranate seeds...let all these beauties get to know each other for a few minutes and then add the sole.. 1-2 pieces at a time depending on how big your pan is and then squeeze an orange over it...watch for the seeds... the valencia oranges are the juiciest and sweetest if you can get a few. you can put the top on for a few minutes and flip over... they cook fast so don't start a batch of cookies during the process... and yes we will get to some good cookie posts up too! see you in the kitchenxxx