Parchment Paper Makes it easier!

I heart parchment paper! Why you ask, because you can use it when cooking/baking pretty much anything. It doesnt burn and it makes clean up super easy. It also preserves expensive bakeware and is great for food decorating and even art projects!

I think many people confuse parchment paper with wax paper - wax paper's downfall is that you cannot use it with hight heat, because the wax will melt all over your food. Parchment paper is treated with silicone, so it is nonstick, heatproof and grease-resistant. It's available bleached (white) or unbleached (brown). I just use the white version.

You can find rolls of parchment paper baking section of most supermarkets, or you can get precut sheets and rounds at specialty kitchen stores like Williams Sonoma (more $$$).

Marge's recommended Use: Baking any kind of cookie, cake/bread or pastry, decorating cakes and baked goods, cooking fish or chicken and roasted veggies (line pans/baking dishes).

Making the Holidays That Much Sweeter!

Every year I look forward to my two favorite must-have holiday treats from Williams Sonoma, courtesy of my mother Gretl, who is a long time employee. What are they you ask? But of course, the best peppermint hot chocolate and the best peppermint bark I have ever had the pleasure of tasting! Per this blog, I am at liberty to describe these goodies as the “best”!



For those of you who do not know what peppermint bark is, you should be ashamed of yourselves… kidding. It is actually layered dark and white chocolate, which I think has a hint of peppermint flavoring in it, topped with pieces of peppermint. It is dee-lish, and the perfect desert to serve after a rich holiday meal!

Need a little winter warmth?

This hot chocolate is a far cry from the standard Swiss Miss powder… it is a tin full of shaved chocolaty goodness. Actual chocolate flakes infused with natural peppermint oil make this drink extra special. It is even better with Peppermint Schnapps (adults only). And, you definitely do not want to use water with this mix – MILK only. I would suggest 1%, so it’s not too thick or too thin, just right (in the words of Goldie Lox).

Peppermint and chocolate were made for each other, and how better to enjoy them then during the holidays curled up by the fire with your loved ones!

Pretzels with a Twist

This year for my co-workers, I decided to do something a little different than my traditional baked good. I stole this idea from the Foodnetwork. You can really do these any which way you like, for any holiday, any time of year.


What you will need:
45-60 Pretzel Sticks (I went through 4 bags of Snydes of Hanover pretzels – ratio of non-broken sticks is about 80%)
1 cup chopped dark chocolate (I use bakers dark chocolate that comes in a bar)
1 cup chopped milk chocolate (same as above)
1 cup chopped white chocolate (same as very above)
* You can really use any type of chocolate you like.

Parchment or wax paper

Sprinkles (your favorite type or color – I used red)
1 cup finely chopped peppermint
1 cup finely chopped nuts (any kind you like)
1 cup finely chopped Skor Bar

Your favorite ribbon and packaging

What to do:
Melt chocolate (one kind at a time) in a double boiler. If you do not have a double boiler, you can make a make-shift version with a sauce pan full of boiling water and glass bowl fit to the sauce pan, which you then set on top (bottom of bowl just touching boiling water). Slowly melt the chocolate until smooth. Dip pretzel sticks carefully into the chocolate and coat about half the stick; shake off lightly for an even coat. You can then add sprinkles or roll in candy, peppermint or nuts. Set on parchment paper to set.

Note: White chocolate takes longer to set, so you may have to put these in the refrigerator if you are on a time line.

Repeat the above 45-60 times (allow at least 2 hours to do this).

Once set, put a few of each kind into your favorite packaging, tie a bow and tada! I gave these to my co-workers and also used them as hostess gifts.

Menu a la Marguerite!

Holiday exchanges have in recent years, become my favorite part of the holiday season. Every year my girl friends from college, high school and from when I lived in SoCal, get together and host themed exchanges. We have done everything from "Bringing Sexy Back" (panty party) to customized t-shirts, to WSU Cougar themed gifts (a personal favorite).

This year, for our high school friend's holiday exchange, we decided on an apron theme. Some exchange-goers were not initially fans of this idea, but quickly changed their minds when they opened theirs and either got a good chuckle out of it, or did the "ah" cute noise. I think everyone's personalities were successfully portrayed on their aprons.

I was especially excited about my apron, because not only is there a giant photo of my face in the middle (one of the few good photos I have taken in my day), but my santa also added my new favorite past time, this blog! I just love it, and will wear it proudly!

Such a fun idea it turned out to be, and will perhaps inspire certain anti-cooking friends, since they will now be equipped with cute kitchen attire!

Staples a la Kitchen!

I recently took a poll of all the items I ALWAYS have on hand, and this is the list I came up with. DISCLAIMER: some are rather random, but there are always times when you just do not feel like cooking and it is nice to have something easy on hand that is somewhat healthful :)

Cupboard Collectables

Kocher or Sea Salt - flavor is much better and it doesn’t taste like iodized salt; YUCK!

GOOD Olive Oil - Trader Joe's sells a great variety and they are much more affordable than the grocery or specialty stores. I use this with pretty much everything I sauté, roast or grill.

Bakers Chocolate/Semi Suite Chocolate Bars – must-have for delicious baked goods like brownies, cookies, and just to snack on every now and then. Not a fan of chocolate chips, sorry.

Polenta – This is a great side dish and very versatile. You can serve it hot with parmesan cheese or any other soft, melt able cheese, or, you can spread it on a sheet pan and let it set to grill. You can find it most grocery stores; just make sure you don’t accidentally buy corn meal – they are two different things J

Broccoli & Cheese Rice – This is a classic and always a great side dish with chicken or red meat. It’s easy and not too bad for you. I like to add steamed broccoli to make it heartier.

Wheat Spaghetti – Much better than regular and better for you! Great with any kinds of sauce! Even with just a little melted butter and lemon pepper.

Lemons – They not only serve as a great kitchen decoration, but they are multipurpose. Great for salad dressing, chicken or fish, citrus pasta, ice teas/soda, I could go on. The zest is great too! I like to use it in cookies and/or on top of fruit flavored ice cream

Parmesan Cheese (lasts a really long time) – This is one of my favorite of the specialty cheeses. Great for salads, risottos/rice dishes, chicken, pasta, pizza and anything else Italian!

Balsamic Vinegar – This one goes aside the olive oil. Also great for dressing salads, berries (sounds strange but Barefoot Contessa has a fabulous recipe for marinated fruit), meat marinades, anything Greek, etc.

Red Pepper Flakes – These are hot and perfect for any spicy dish! Chicken, fish, pizza, Asian cuisine, shrimp dishes, even hot chocolate!


Cinnamon – This spice is a lot more versatile than people think. You can use it for both sweet and savory dishes. I like to use it on oatmeal and also in brownies for a hint of something special. It is also very good mixed with red pepper flakes and heated up in some olive oil – this is a great baste for chicken or pork.

Did you say Brussels Sprouts?

I sure did! I think that many people are afraid of Brussels sprouts, because they are the quintessential vegetable hated by youth. I say, long live the Brussels sprouts!

I didn’t always enjoy these little wonders. I only recently took a liking for them when my aunt (a former Chef) prepared them for Thanksgiving a few years ago. She served them in a horse radish-cream sauce - heavenly! My rendetion is a little different.... I had a craving for gorgonzola and had some leftover pine nuts, so I decided to put my cooking skills to the test and landed on Roasted Brussels Sprouts with gorgonzola, toasted pine nuts and raisins.

Here is what you’ll need:

1/2 - 1 pound Brussels sprouts
1/2 cup crumbled gorgonzola
1/4 cup plump raisins
1/3 cup toasted pine nuts (you can buy them toasted or just toss them in a non-stick pan on low heat for about 5 minutes until just browned)
1 tbls. salt free butter
2-3 tbls. olive oil
Salt & Pepper to taste

Pre-Heat Oven to 400 degrees

Cut off any stems, then lightly coat the sprouts in olive oil and a little salt and pepper. Place them on a sheet pan and roast for 35 to 40 minutes until just browned on the outside, tender on the inside. If you like them less tender like me, you may want to check them after about 25 minutes.

Once they are done, remove them from the pan immediately and place them in a bowl. While still hot, toss in butter, crumbled gorgonzola, raisins and pine nuts. Toss together until cheese has melted and then serve! Makes a great side dish, and will perhaps cure your fear of this friendly little vegetable.

Health Benefits:
Plant phytonutrients found in Brussels sprouts enhance the activity of the body's natural defense systems to protect against disease, including cancer. Scientists have found that sulforaphane, one of the powerful glucosinolate phytonutrients found in Brussels sprouts and other cruciferous vegetables, boosts the body's detoxification enzymes, potentially by altering gene expression, thus helping to clear potentially carcinogenic substances more quickly.

Le Steak Maison

Translation: Steak and fries! And might I add, some of the best steak and fries I have ever had, accompanied by a kick: bearnaise sauce!

I was in Washington D.C. over the Thanksgiving holiday this year, and pretty much ate my way through the city. The best meal I had while there, had to be the Le Steak Maison, courtesy of Bistrot du Coin. This quaint little French Bistro is located on Connecticut Ave in the popular Dupont Circle area of D.C. It is very open and lively. They had paper doily-like placemats, blue and red napkins, blue and red flagging across room, and lots of French signage dressed the walls.

We started off the meal with a Reserve Nicolas Pinot Noir, which was really good! I wasnt sure how it was going to taste because I am not very knowledgable about Pinot Noirs, but it was remeniscent of a Cabernet, which I love. We were also served traditional french baguette slices with some butter, which I noticed was salt-free. I prefer the salt-free butter, because I think you can taste the bread much more.

For an appetizer I orderd the endive salad, which had a rich Roquefort cheese dressing and candied walnuts. It was so good! My 'eating partner in crime' had the Bouchée à la reine. Translation: Chicken and mushrooms sweetbread in cream sauce over puff pastry. I had a bite and it was very good, but a little too rich for my taste.

On to the main course: steak and fries. I had my steak medium/well based on the recommendation of the waitress. I could have gone medium, but it was delicious all the same. The steak was seasoned with salt, pepper and a little parsley. Served on the side was the béarnaise sauce, which I have actually never had. The sauce consists of egg yolk, shallot, tarragon vinegar, and butter. It was an excellent complement to the steak. I gather it is typically used as an alternative to Hollindaise sauce (sp - i cannot spell if you havent noticed yet).

The french fries were perfect! I pretty much ate each and every one. The bearnaise sauce served as a great fry condement as well. I also had a side of mayo, very French, and very me ;)

I typically dont clean my plate, but I sure did with this! I had walked about 10 miles that day, so I didnt really feel guilty about it. I would definitely go back! It was lovely.

For more information, visit http://www.bistrotducoin.com/.

Kitchen Additives!

I love most things Vintage, so I thought I would include something on the subject! Some day when I have my own kitchen (currently renting with a friend), i look forward to decorating my kitchen most! I would have to say I think I picked up my taste for this genre when I spent some time in Europe, specifically France and Italy. I just love things that look like they have a story behind them.

For example, old menus. I tried to start collecting vintage-looking menus but it ceased after just one that i picked up in Napa Valley. A friend of mine, Jamie, collects menus and posts them in her kitchen, which i think is a delightful conversation piece and something fun for guests to look at.

Other items i think are quite charming, are old labeled containers for baking ingredients or spices. You can typically find these types of things in Antique stores (which are indeed OLD) or Pottery Barn and Williams Sonoma (they just LOOK old).

Small street signs or cafe signs are great if you can find them versus stealing them (federal offense) and also coasters, which people might think are really trashy, but I personally enjoy them. My mom collects them from all of her travels and has a huge decorative glass bowl full of them.

Other fun items to look for:

- Salt and pepper shakers made of depression glass

- Antique Steak Brander (you can customize with initials)

- Old Kitchen utinsels

- Linen napkins from different restaurants (this does require being sneaky - I did this all over Europe)

- Wine Bottle Labels
- Old Cook Books

Marguerite's Must-Haves....

Grill Pan

This is definately on the top of my must-have list. My mother Gretl, introduced me to this kitchen essential courtesy of Williams Sonoma. They range from about $50 - $120.

I am a big BBQ'er during the warm months, but when winter hits Seattle, who wants to be outside waiting for your beef to broil? I say, get yourself a grill pan. You can cook a range of items in this pan AND it is even oven safe; just remember when removing from a hot oven, to use a mit! I like to make burgers with this pan and finish them off in the oven so they are cooked to perfection.

Favorite Grill Pan Eats: Burgers, perfect steaks or chicken, vegatables like zuchini, eggplant or asparagus, grill cheese sandwiches, bacon; I could on.

Setbacks: Can cause food smell to stick around in your living room longer than you probably want. Just light up your favorite scented candle and keep your stove fans on for a bit to clear.


Silicone Spatulas & Spoonula
My lovely mother also introduced me to these wonderful items. For someone like me who tends to leave utinsels on a hot oven, these are ideal because they do not melt! I have tested them and they really dont. They are really great for baking.

They come in all different colors and sizes and range from $7 - $10.

Microplane Grater

I feel like these cooks' tools go underutilized. I heart my microplane and use it for many things. I actually have a thinner coursed version than the photo above. They are super easy to use and they really lower the risk of knuckle grating and other grater-related injuries.

Suggested Use: Excellent for grating hard cheeses, citrus zesting and grating fresh nutmeg. I use this specifically for when I make Giada's lemon/pine nut cookies, which can be found here: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_33780,00.html.

'Thai' Something New!

The title was my attempt at word play ;) Did it work? Yesterday I enjoyed a fabulous Thai dinner with two of my oldest girl friends, Lisa and Sonali. We attended the Zao Noodle Bar in the University District. Needless to say, i left smelling of Thailand.

I 'thaid' something new alright: Tofu Fries! I was totally against ordering them at first, but i changed my mind when they arrived at the table. I dont know that I would have enjoyed them less the dipping sauces they came with on the side, but they were very interesting. They have a similar texture to fries but the inside is more moist. The sauces that accompanied the fries were Rooster Sauce (chili-garlic sauce), a ginger sauce and a peanut based sauce. I had all three.

On to the main course, i tried the Thai Green Curry Chicken which came with bamboo shoots, green peas, galanga (type of ginger), kaffir lime leaf lemongrass and green curry sauce with jasmine rice. I got mine double the spice, which was bold but a serious mistake. By the time i was almost finished with my dinner, i could barely breath from the heat!

To put out the flames, we had coconut ice cream for desert - it actually is referred to as Gelato on the menu but we were informed it was just ice cream :) It was heavenly and the perfect finish!

Rating: 4 out of 4 stars (see rating system very below under A Trellis & Some Cupcakes)

For more information, visit http://www.zaonoodle.com/menu.htm.

Game Day Cuisine: Mexican Lasagna!

This is a recipe I got from my friend Heather who use to work with me. It is fabulous and super easy to make, and 3 out of 3 boys will tell you its heaven in a caserole dish*.



Preheat overn to 375 degrees


Ingredients:
You can use any of your favorite Mexican ingredients; these are just what I like to use!

Package of Low Carb/Wheat Flour Tortillas
One can of black beans
1 Block pepper jack cheese
1 Block chedder cheese
1 can enchilada sauce
1 can chopped green chilis
1 can corn
Meat: I use both ground trukey (1 package) for this and I have also used broiled pulled chicken (3 - 4 breasts)
1 cup sour cream
Fresh salsa
2 fresh avocados (squeeze a little lemon juice to enhance the flavor)

Step 1: Lightly butter or vegatable oil a caserole dish (i prefer rectangle) to ensure nothing sticks
Step 2: Layer bottom of dish with enough tortillas to cover (may have to trim and place accordingly) and spread thin layer of enchillada sauce on top
Step 3: add a thin layer of meat with the about half the green chilis
Step 4: add enough of both kinds of cheeses to cover meat layor
Step 5: Spread a thin layer of sour cream on the next layer of tortillas and place sour cream side down onto the previous layor, then spread top with enchillada sauce
Step 6: add corn and black beans
Repeat Steps 4 & 5
Repeat Steps 3-5, then top with cheese

Baking Instructions:
Cover with foil and bake for 30 minutes. Uncover, and bake for 10 more or until cheese is golden brown and bubbly. Serve with fresh salsa and avocados and your favorite tortilla chips. Also freezes well :)

*Derek Bunyard, Dustin Sherwood, Mike McCarthy

A Trellis & Some Cup Cakes!

Some Cup Cakes.....

I recently hosted a baby shower for my very good friend Jessica. She is the anti-baby shower theme kind of Mommy. I was strictly instructed no blue, no Poo and no animals from the zoo!

So, I decided to take the old fashioned approach and go with a sort of vintage look and feel. I very much enjoy cooking, but baking is less my bag due to my impatience and lack of self control with raw, sugary doughs. I think i might enjoy the dough more than the finished product!

Anywho, I landed on making cup cakes from scratch and giving them a little flair with some cream cheese frosting and the least offensive baby theme subject, a little rubber duck made of sugar!

They were quite the hit! I was shooting for a pale blue frosting, but it turned out to be more of a Tiffany Blue, which actually served my shower theme well.

A Trellis?

Recently I attended a lunch with some girl friends at Trellis, which is located at the new Heathman Hotel in downtown Kirkland. My intial interest was peaked when I was walking my dog the other week and it was packed with people and laughter on a Wednesday night!

Table setting included white linens and forks turned down side. Ice tea's were accompanied by rustic raw and white sugar cubes; cucumbers floated atop the water vase, which provided a very refreshing and different taste! We also started the lunch off with fresh potato bread and cherry pepper butter. The menu was not robust in selection, but im not sure it is because they recently opened, or if they simply have a limited menu?

We all ordered sandwiches except for our beet-loving friend who ordered a pickled beet salad that looked quite good (i always wished I liked beets). The sandwiches were joined by a pickeld zucchini relish, which added delicious flavor to your generic turkey sandwich. They were served on chalah bread (very light and allows for you to actually taste the sandwich ingredients). On the side was a choice of a white balsamic tossed salad (i had this and it was perfectly dressed!) or shoe string fries (i was told these were quite good as well).

Rating: I would give this venue a 3 out of 4 stars on food alone. It was excellent. Atomosphere was nice during the day, but I think I will need to make a stop there in the evening to make a better judgement call on the overall picture.

Rating System
**** Craving the menu

*** Excellent menu and would go again

** Satisfying, but mediocre

* Wouldnt go back unless forced