Double Celery Soup with crumbled goat cheese and balsamic reduction

3 tbs butter

1 tbs olive oil

1 onion, chopped

2 large leeks, chopped (light green and white parts only)

2 yukon gold potatoes, chopped

1 large celery root, chopped

2 sprigs Thyme, fresh or dried

1 bay leaf

8 cups Chicken stock/broth 

5 stalks of celery, chopped
1 cup milk (optional)

Balsamic vinegar

Goat cheese, crumbled

celery leaves

Kind of Xmas-y!

Sautee onion and leeks in butter and olive oil till almost translucent. 

Add potatoes, celery root, herbs and broth. Bring to a boil for a few minutes then let simmer for 40. 

Add celery and cook til soft, about 10 minutes. Puree in pot. Add pepper and salt to taste. You can add the milk here if you want but I find the soup so creamy and great as it is that I mostly skip it.

Reduce a half cup of balsamic vinegar in a saute pan.

Top soup with crumbled goat cheese, balsamic drizzle and celery leaves.

Zucchini Fritters

Just like the spinach cakes except I've decided to call them fritters.

3 cloves Garlic, minced

1 Onion, finely diced

1 Tbs Olive oil

2 Zucchinis, shredded

1 serving prepared couscous

1 egg

Vegetable oil

Salt and pepper

Sautee oil and garlic until fragrant, add shredded zucchini and couscous and stir to combine; salt and pepper to taste.

Take off heat. While the mixture cools, heat a thin layer of vegetable oil in a fry pan. Mix in one egg. Shape mixture into patties and fry, 3 minutes on each side.

 Drain on paper towels.

Devour.

Wood Light Fixture

At Tender Greens in Santa Monica, CA

Farmer's Market

I really want to put together a photo collage for above the oven and I think I've taken some great pics for it at the local farmer's market. Some Jeremyville art thrown in for good measure.

Simple frame

Olive Burl Slab

Posting this here bc Pinterest couldn't see it on the page I found it.

Spinach Cakes

Oh, man, it's been so long! Must have a kid or something.

Owen loves his greens (for now) so I'm taking full advantage.

1/2 c. uncooked quinoa

1/2 c. Onion, finely chopped

2 cloves Garlic, minced

Olive oil

1 10-oz pkg frozen spinach

1 egg

vegetable oil

salt and pepper

Cook quinoa according to direction in chicken broth or water. Spin your spinach a salad spinner or squeeze out as much water was you can. Saute onions and garlic in olive oil on med hi heat until translucent with a dash of salt (add more if you used water to cook your quinoa and didn't season it); mix in cooked quinoa and spinach. While the mixture cools for a moment, heat a thin layer of vegetable oil in a big fry pan. Stir in one egg to the mixture and form patties.

Fry in oil until firm, about 3 minutes per side. Let drain on towels before serving.

Next time, I might add some feta cheese. Yum!

Ratatouille

Andy complains that I watch too many cooking competition shows (the Top Chef franchise, Chopped, Next Food Network Star, Next Iron Chef, Champions, ETC) but I learn so much! Like, last season the winning Next Food Network Star taught me in passing how to make ratatouille: EZPOT!

E- Eggplant
Z- Zucchini
P- Peppers
O- Onion
T- Tomato

It's so easy to remember and, now that I have a shiny new mandoline, it's easy to make!

Slice all the vegetables thin and layer in order starting with Eggplant at the bottom of an 8X8 baking dish; drizzle the top with olive oil and generously salt (while it cooks the olive oil and salt will get to the rest of the layers).  Cook for 30-40 minutes at 375. You can add whatever spices and herbs you want through the layers like basil, oregano, thyme, red pepper flakes, anchovies, the works! Go nuts! Oooh, pine nuts would be good...

Serve over brown rice or pasta or cous cous or white beans or sourdough bread or under chicken or a flaky white fish. Etc.