I’m back in Petaluma and will have a new post ready for you on Friday. For now I just want to share my little side blog Road to Mongolia with you. Road to Mongolia is about learning to ride a motorcycle in order to eventually travel around the world with my husband, but it is [...]]]>

I’m back in Petaluma and will have a new post ready for you on Friday. For now I just want to share my little side blog Road to Mongolia with you. Road to Mongolia is about learning to ride a motorcycle in order to eventually travel around the world with my husband, but it is not a motorcycle blog. It is about the journey of stepping outside my comfort zone to experience life and the world in a different way.

I actually started Road to Mongolia last spring, but shortly after writing my first post had a motorcycle accident and became a little gun-shy on the subject. Looking back at my design choices it seems clear that I was in a hurry and have already discussed a redesign* with Phil. I am finally in a position to get back in shape and go forward on my endeavor, deciding to finally come out of hiding and share my journey with all of you. I hope you like it.

*I am also planning an epic redesign of The Endive Chronicles. In a few months visiting my blog will be an entirely new experience!

Remember when you were a kid and you wanted to go to the moon? Or don a silver space suit and go searching for green aliens?  Yeah, I’m a space nerd, always have been. I remember watching space launches and landings in school and pouring obsessively over an issue of National Geographic that featured the [...]]]>

Remember when you were a kid and you wanted to go to the moon? Or don a silver space suit and go searching for green aliens?  Yeah, I’m a space nerd, always have been. I remember watching space launches and landings in school and pouring obsessively over an issue of National Geographic that featured the first photos from the Hubble Telescope. It actually makes me sad that our space program is in such a terrible state at the moment.

Of course the closest I have ever been to space is not being tall enough to go on Space Mountain, a mock-up of the Apollo 17 Lunar Module at the Museum of Flight and playing Pigs In Space in the park with my siblings which consisted of a lot of oinking and me getting chomped on by a duck. I am pretty sure this yen is why I harbor a shameful and mildly disgusting love of Tang.

I have always wanted to try astronaut ice cream, but have just never had the chance, a fact that Phil is fully aware of. So, the other day  when we were putzing around REI in Santa Rosa outfitting Phil for his annual motorcycle journey, I was off coveting tops with thumbholes when he hunted me down holding none-other than a package of mint chocolate chip Astronaut Ice Cream. It was the real deal complete with brave new frontier photo and everything. I was so excited I was hopping around all evening in anticipation of this freeze dried wonder, thinking that I may never go to the moon, but tonight, tonight I dine like an astronaut.

It did not disappoint and if anything was better than I expected. It is no Molly Moon’s or Humphrey Slocumbe to be sure, but if earth shatteringly delicious ice cream was the dream I was chasing I wouldn’t have sought to fulfill it with Astronaut Ice Cream. The texture was similar to seafoam candy or (I think some of you call it honeycomb or hokey pokey), but lighter still and melted away on your tongue like a cloud. The flavor was so startlingly similar to actual ice cream it played with my mind a bit. I couldn’t help but thinking that this was the O.G. of molecular gastronomy, who knows maybe years ago a young Ferran Adria had a packet of Astronaut ice cream and an epiphany.

Do you have any childhood dreams yet to be fulfilled? Did you fulfill them?

**Please sign this petition to bring the retired Space Shuttle to Seattle’s Museum of Flight.**

I’m a little late in posting this, but better late than never I guess. The latest issue of Mutineer Magazine is in stores right now and is spectacular. In this issue my column is on cocktail bites inspired by the flavors of Louisiana which include; Cajun Spiced Pecans that are highly addictive,  a decadent Crawfish [...]]]>

I’m a little late in posting this, but better late than never I guess. The latest issue of Mutineer Magazine is in stores right now and is spectacular. In this issue my column is on cocktail bites inspired by the flavors of Louisiana which include; Cajun Spiced Pecans that are highly addictive,  a decadent Crawfish Mousse in Wonton Cups, the Scotch Egg inspired Cajun Quail Eggs covered in Louisiana pork boudin and the insanely delicious Gumbo Empanadas. It was a fun column to develop and luckily turned out incredibly tasty.

Also, I should tell those of you who are interested that this week Mutineer is offering a pretty sizable discount on one and two year subscriptions.  http://www.mutineermagazine.com/subscribe/

I’ll have a new post for you on Friday!!

Cheers,

Erin

I miss you already. I miss the Mediterranean gently lapping at my feet. I miss the perfect warmth of your days and gentle breezes of your night. I miss the rugged hills and violently jutting mountains of the Penedes and the parched terraces of Priorat. I miss the effortless grace of your people, [...]]]> Dear Catalunya,

I miss you already. I miss the Mediterranean gently lapping at my feet. I miss the perfect warmth of your days and gentle breezes of your night. I miss the rugged hills and violently jutting mountains of the Penedes and the parched terraces of Priorat. I miss the effortless grace of your people, the heaven that is your food and the brilliantly blended style of your buildings. No one does modern like you do. You have stolen a piece of my heart and I will be back.

Yours with all sincerity and love,

Erin

I will be back with a proper post for you on Friday!

The other day I noticed it has been a while since I updated the “My Favorite Things” page here at The Endive Chronicles. I didn’t just stop discovering new things, I have just been a bit negligent about sharing them. So here is an update for you.

Bodegas Dios Baco Fino Sherry- Normally I prefer manzanilla [...]]]>

The other day I noticed it has been a while since I updated the “My Favorite Things” page here at The Endive Chronicles. I didn’t just stop discovering new things, I have just been a bit negligent about sharing them. So here is an update for you.

Bodegas Dios Baco Fino Sherry- Normally I prefer manzanilla sherry, usually finding fino a little unrefined like nail polish remover. But, good sherry is difficult to find in the United States and so when I was perusing Santa Rosa’s Bottle Barn recently (best selection I’ve found so far) I was delighted to find a small but respectable selection of sherries and so I loaded up. The Bodegas Dios Baco Fino was nutty, nuanced and didn’t make me feel as if I were in a nail salon.

I love dry sherries, but know very little since so few are easily found in the United States. If anyone has any info or recommendations I would be glad to hear them.

Mint and Licorice Root Tisane –  I love this herbal infusion. Licorice root and mint combine for a sweet, refreshing and caffeine free drink I really like to have in the afternoon. Normally I drink it hot, but it is also wonderful chilled with a tiny squeeze of agave syrup. I use a weight ratio of 4 licorice root to 1 mint.

Blood Orange Olive Oil - I just want to preface this by saying that I recently won a recipe competition at The Olive Press, but other than that I have absolutely no connection to them and am not being paid for this mention or the mention of the other products for that matter. I am simply a fan.

I recently used their Blood Orange Olive Oil in a potato salad I whipped up last week to feed my fellow Mutineers Alan, Ian and Chris. The flavor it added was over the top and I wish I could eat it every day. I’ll have salad recipe for you in the coming weeks.

Old Chatham Sheepherding Company’s Ginger Yogurt – I think I am obsessed with Old Chatham Sheepherding Company in itself. Their Ewe’s Blue cheese is the thing dreams are made of and I am always on the lookout for their products.  This is a sheep’s milk yogurt and it is extraordinary. It is simply flavored with nothing more than the most tender candied ginger and is so heartbreakingly creamy that I am constantly nursing a pretty serious jones for it; I generally breakdown about once a week. It is pretty expensive, but is completely worth it for the occasional snack.

My new Eurocuisine yogurt maker – Okay, I actually have an obsession with yogurt period. I eat one or two a day and am constantly on the hunt for a good one. I recently decided that with the amount of yogurt I eat I could save a lot of money and avoid excess waste by making my own. I’m not very good at it yet, but I am counting on tips from the fabulous Debbie to help me out with my next batch!

Spiced Garbanzo Beans - This recipe is vying for the first place position with the ginger yogurt. It is simply garbanzos, smoked paprika and sea salt sauteed till crisp on the outside in several glugs of olive oil and served warm. The flavor is rich and smoky. The bean itself is crisp and creamy with a nutty flavor that is reminiscent of peanuts and it makes for a filling and wonderful snack.

Spiced Garbanzo Beans

1/4 cup Extra Virgin Olive Oil

2 TBS Onion, minced (I have used both yellow and scallions with great results, just use your favorite)

2 cups Cooked Garbanzo Beans, rinsed and pat dry

1 1/2 tsp Smoked Paprika

Sea Salt, to taste

Add the oil to a hot skillet (preferably cast iron) and saute the onions for a minute or two. Add in the garbanzo beans, smoked paprika and sea salt and cook until the outsides are brown and slightly crisp. Drain briefly on a paper towel and sere warm.

Note: Serving these while warm is important, especially if beginning with dried beans versus canned beans. They will dry out as they cool, it is unfortunate.

As many of you know, I entered a recipe contest at The Olive Press a few weeks ago. It turns out, I won! Thank you to everyone who voted for me and to The Olive Press for having such a fun little competition! Thank you to Gabi Moskowitz and Deborah Rogers for putting it together. [...]]]>

As many of you know, I entered a recipe contest at The Olive Press a few weeks ago. It turns out, I won! Thank you to everyone who voted for me and to The Olive Press for having such a fun little competition! Thank you to Gabi Moskowitz and Deborah Rogers for putting it together. I am so excited to cook with my prize and promise to use it to come up with great recipes to share with you. Olive oil ice cream anyone?

Thank you again!

Hi everyone,

My usual post is going to be a couple of days late due to a few things that have come up. Sorry about that. Instead I have posted more info on the Haitian relief effort. If you are in the position, I do hope you will lend a hand. The situation is still desperate.

American [...]]]>

Hi everyone,

My usual post is going to be a couple of days late due to a few things that have come up. Sorry about that. Instead I have posted more info on the Haitian relief effort. If you are in the position, I do hope you will lend a hand. The situation is still desperate.

American Red Cross

Yele

UNICEF

Doctors Without Borders

The White House

Also, fellow Mutineer, Beer Editor Brian Kropf (who is also in the Army) is on the ground in Haiti delivering aid and updating us on the situation when possible through Twitter.

Hello everyone! I had planned to share on last Holiday bonanza recipe with you, but I must confess that I didn’t take notes and completely forgot what I did. Oh well. I hope you have a wonderful holiday. We will be playing games, watching movies, tossing Barney his new stuffed duck (don’t tell him, he [...]]]>

Hello everyone! I had planned to share on last Holiday bonanza recipe with you, but I must confess that I didn’t take notes and completely forgot what I did. Oh well. I hope you have a wonderful holiday. We will be playing games, watching movies, tossing Barney his new stuffed duck (don’t tell him, he doesn’t know yet!) and eating our traditional Beef Wellington while enjoying way too much claret. I’ll see you all next week.

Merry Christmas!

It’s that time of year again, the moment you’ve surely all been waiting for, The Endive Chronicles 2009 Holiday Bonanza. For those of you who don’t [...]]]> The 2009 Endive Chronicles Holiday Bonanza

It’s that time of year again, the moment you’ve surely all been waiting for, The Endive Chronicles 2009 Holiday Bonanza. For those of you who don’t know, I am one of those strange people who love the holidays and I looks for any excuse to celebrate. So, for the second year in a row I am bring the celebration to The Endive Chronicles to share with you. This year’s holiday bonanza will consist mostly of dessert and sweet breakfast recipes. They’re not foods I do very often, but apparently I have sugar plums dancing in my head these days. Maybe it’s too much Tchaikovsky. I’ll be posting every few days throughout December, so don’t miss out!

Happy holidays everyone!

Two years ago I clicked the publish icon for my first post, and what an amazing time it has been ever since. At the time I was living out in the Hamptons in New York, and had just finally figured out that I wanted to spend my life writing and creating recipes. Since then I [...]]]>

Two years ago I clicked the publish icon for my first post, and what an amazing time it has been ever since. At the time I was living out in the Hamptons in New York, and had just finally figured out that I wanted to spend my life writing and creating recipes. Since then I have moved home to Seattle, then away again to Petaluma, contributed to a book, become a columnist, and have learned that despite a slight rough patch in the kitchen this fall. There is nothing I like better than to spend my days stirring, chopping and writing recipes to share with you. I cherish the thought that with constant upheaval in my life that wherever I go, I am able to take you all with me.

In this next year, I hope to get to know some of you shy readers a little better. Whether it is to comment on a post or just to introduce yourself, drop me a line. One of the greatest things about a blog is the people who visit it.

Thank you all for visiting The Endive Chronicles, I hope you enjoy this years endive recipe.

Warm Anniversary Endive Salad

2 Bacon Strips*, chopped (I recommend getting a nice thick bacon from your butcher)

3 Endive Heads, sliced in half

2 TBS Butter

2 Cardoon Ribs, julienned  trimmed with the fibers removed

10 oz. Crimini Mushrooms, sliced (I wanted to use chanterelle, but it is way late in the season and I am so not paying California prices)

2 Shallots, sliced

2-3 tBS Fresh Lemon Juice

1 TBS Dijon

1 TBS Marjoram

Freshly Ground Pepper, to taste

Sea Salt, to taste (you may not need it depending on the saltiness of your bacon)

1/4 cup Parmesan, grated

In a large skillet, brown the bacon over medium heat and drain on a paper towel, leaving the excess bacon grease in the pan. Add in the endive and brown on both sides before removing to a baking pan and set aside in a baking dish. Add the butter and cardoons to the pan and saute for a few minutes before adding in the mushrooms and shallots.

When everything is tender and cooked through add in the lemon juice, Dijon, most of the marjoram pepper and any salt, stirring well to coat. Keep warm on low until serving. Sprinkle the endive with some of the parmesan and run under the broiler until the cheese is brown.

To plate, arrange the endive on a platter and top with the rest of the marjoram, parmesan and the bacon. Serve warm.

*The bacon was a gift from my wonderful friend Chef Jen of the hilarious and delicious blog Diary of a Knife Thrower . You should seriously check it out. I totally recommend her recipe for Santa Fe Thanksgiving Custard.

The 2009 Endive Chronicles Holiday Bonanza

It’s that time of year again, the moment you’ve surely all been waiting for, The Endive Chronicles 2009 Holiday Bonanza. For those of you who don’t know, I am one of those strange people who love the holidays and I looks for any excuse to celebrate. So, for the second year in a row I am bring the celebration to The Endive Chronicles to share with you. This year’s holiday bonanza will consist mostly of dessert and sweet breakfast recipes. They’re not foods I do very often, but apparently I have sugar plums dancing in my head these days. Maybe it’s too much Tchaikovsky. I’ll be posting every few days throughout December, so don’t miss out!

Happy holidays everyone!