I served it in shallow bowls topped with scallion rice (extra on the side) to my parents. They were surprised how fancy it looked!

Served with a Middle Ages IPA. I’ve said it before and I’ll say it again: IPA is AWESOME with spicy food. I’m also very fond of IPA, so maybe I’m biased. I learned from my previous gumbo experience, and took the time to deepen the roux to a more traditional cajun style.

Over a low flame, you add 40% fat (I used oil and leftover chicken/sausage fat) and 60% flour. Stir, scraping the sides until you have a chocolate color. I watched this video that I found on the Culinary Institute of America website.

Warning: This takes time, effort and love. Make sure you aren’t in a rush when making roux.

Dessert was the last of my brownies. RIP brownie pan, you will be missed.

Earlier in the day I was praying for warm, sunny weather and made a produce-licious (you heard me right…I added the “licious” in there because it was!) lunch. Yogurt with a little piece of banana, strawberries, granola and honey. Carrots and celery with plain hummus. And a salad with mixed greens, herbs, cucumber, ruby red grapefruit, feta cheese and pistachios dressed with cherry balsamic, olive oil salt and pepper.

Breakfast was for “her and her”. It has been a long time since I made steel cut, slow cooking oats and I decided to make a double batch for my fellow oatmeal lover and mom.

Mommy and me steel cut oats with cinnamon, banana and raisins. I topped mine with crunchy peanut butter, banana slices and honey.

So I don’t keep repeating myself, I do have some new recipes coming up .  Only 2 short weeks until I pack out and head off to CIA!

Cooking Away,

Nora

I write to you this evening with a satisfied soul. I have finally discovered a dish that is worth having leftovers of: Italian-Style Slow-Roasted Pork Shoulder. I thought my meal last night was pretty outrageous, and then I made this little piece of heaven. Let’s swoon, shall we?

(NOTE: I’ve never prepared pork shoulder before, so I watched THIS video associated with the recipe I used. If you are looking for a easy & elegant meal, I HIGHLY recommend making this! My parents and I picked at it though out the night. Toasted fennel seeds make me happy. I also guarantee that your house will smell amazing. It was a Sunday that I’ll never forget.)

Pain de Campagne Roll, Garlicky Spinach, Roma Tomatoes, Seared Pork Shoulder, Agrodolce and Sharp Provolone Cheese.

Want to see what my bite looked like?  It was…better than chocolate!! I know that might sound outrageous, however;  after eating this meal,  pork shoulder is now in the running for my favorite food (In case you were wondering my #1 is Mint Chocolate Chip Ice Cream.).

Oh! YEAH!

Tears are coming to my eyes as I revisit this meal…. I didn’t think it was possible to get so emotional over a little sandwich, but I am. It was sweet, sour, earthy, spicy, soft, crunchy, nutty, porky… Heaven help me! I had some sliced apples and wine on the side and it was all I needed.  I only had 2 bottles of wine in my apartment, and after much debate I settled with a “Gentil” Hugel from Alscase. I think I would prefer a Syrah, or Oregon Pinot Noir.  The rich meat and sweet/salt combination was also just “okay” with the “Gentil”.

This meal would not have been possible without a Pain de Campagne roll from my bakery.

I drizzled it with a bit of Novello Olive Oil and placed it under the broiler until it was crisp and golden.

To build my sandwich I topped the bottom of my toasted roll with garlicky spinach. To make this, I added olive oil in a skillet over a medium heat and added 1 finely chopped garlic clove until it became tender. Once tender, I added a handful of baby spinach and a slash of white wine. When the spinach wilted, I drained the excess liquid and set it aside.

Next, I added thin slices of Roma Tomato. I wanted something fresh and the mildly-sweet flavor of this Roma Tomato helped pull the agrodolce and spinach together.

I took a slice of the slow-roasted pork shoulder leftover from last night, and lightly seared it in a hot skillet.

On it went!

I immediately topped my hot pork with a handful of homemade agrodolce.

“Agrodolce” is Italian for “Sweet and Sour”. My mixture of was made of thinly sliced shallot, pine nuts, sliced green olives, golden raisins, crushed red pepper, sugar and red wine vinegar.

and then…

A blanket of sharp Provolone Cheese.

Yep. Life is good .

Heaven,

Nora

To Start

Local Green Salad with Apple Cider Vinaigrette, Apples and Poached Pears with an Apple Cider Reduction

Main Course:

For Me: Wood-Fired Pizza with Duck Confit, Bacon Lardons, Caramelized Onion, Goat Cheese, Ricotta Cheese and topped with Arugula

For Him: Griddled Grafton Cheddar Sandwich with Puree of Squash Soup and Local Green Salad

Split Desserts:

Goat Cheesecake with Raspberry Puree and Balsamic Reduction

Chocolate Chip & Cherry Bread Pudding in Creme Anglaise and topped with Whipped Cream

This was such a treat. The perfect way to spend the afternoon.

Good Eats,

Nora

I decided to continue my education. I am officially an expert in New York State Wines... And so are my parents. I convinced them to take the class with me at the New York State Wine and Culinary Center. There’s nothing like family time and wine . I am a lucky girl.

This was an all day, intensive class focused on New York State wines. 7 hours later, I found myself to be more curious than ever. I hope to take another class soon! Because it is the Wine AND Culinary Center, the kind chefs fed us a scrumptious lunch! This might look simple but the flavors were complex. I had their veggie sandwich on a chewy sourdough bread with charred parsnips and carrots, a spicy mayonnaise, avocado, tomato and mixed greens. The salad had a Cajun spice dressing with chick peas and cherry tomatoes. And lastly, the shredded carrots had almonds, golden raisins and scallions. I also had 1/2 of a chocolate chip cookie for good measure.

The second half of the class was all about geography. I never realized how much the spacial planning impacts the flavor of  grapes! We spent quite some time discussing climate, soil and conditions before moving on to pairings. For pairings, were given popcorn with different flavorings: Lemon Zest, Rosemary and Truffle Oil, Cinnamon and Maple and Cajun Spice. We had four wines to pair: Sauvignon Blanc, Cabernet Franc, a sweet varietal, and an Ice Wine. It was up to us to determine which wine we liked the best for each popcorn flavor, and filled in a worksheet as to our personal preference.  At the analysis, my dad and I found that our tastes are nearly identical!  My palate told me that the lemon paired best with the sauvignon blanc, the rosemary truffle oil paired best with the cabernet franc, the maple cinnamon paired with the dessert wine and the cajun paired with the sweet varietal.

When we got back to my apartment, we were in a time crunch for dinner. It was already 6pm and almost all of the restaurants we called did not have seating until 9pm! We decided to sip wine (Kendall Jackson Chardonnay for me) at an Italian Restaurant near by and wait for an hour and a half. We weren’t seated at 8pm, however; it was worth it.

We started off with warm Italian bread with fresh Parmesan cheese, roasted garlic, olives and olive oil (times 2) . Shortly after, we ordered salads to tame our hunger. A simple mixed green salad with mushrooms, cucumber, tomato and red bell pepper. To drink, I ordered a Sauvignon Blanc from New Zealand to compliment my meal.

For the main event, I ordered the first item that caught my attention while browsing the menu: Linguini Limone. Homemade linguine (so tender and flavorful!) with pine nuts, artichokes, sun-dried tomatoes and asparagus topped with feta cheese, lemon zest and olive oil. Initially I was going to order a main dish that did not include pasta. I went to the Farmer’s Market this morning to purchase a special pasta for a Sunday dinner, and didn’t want to have pasta two nights in a row. When I saw this dish on the menu it was too good to pass up! It was such a huge, delicious portion, I’m sure it could have feed 2-3 people. I took home about half, that will make a second meal . As much as I despise leftovers, I am already excited that I get to eat this again!

Holy yum.

I am so full. *sigh* It has been a long day. We have plans for a decadent brunch tomorrow. See you in the morning!

Best,

Nora

I devoured my lunch in car like a true champion! I’ve been eying a cafe near me that uses all local ingredients and I wanted to try it out. Their menu is HUGE and I saw some pretty good looking sandwiches but unfortunately, this was just okay. I did appreciate that the wrap was soft and doughy! The chips were a winner. I have a weak spot for blue corn chips and these added the prefect crunch to accompany my wrap.Thai Coconut and Chicken Soup with Jasmine Rice

When I got home, I  snacked on a grapefruit with walnuts and more tea. I always turn to citrus to heal me when I have a cold. I think I went through a gallon of orange juice  in one day the last time I had a scratchy throat. After tending to Truffle and cleaning I settled down to make what I have been craving all day: Thai Coconut and Chicken Soup.

FEED ME! FEED ME! Holy yum!

I wanted something with a spicy, satisfying broth. I dreamed of the Tom Yum Soup from a Thai restaurant that my parents took me to years ago. Some googling later I decided to make this. Spicy Serrano Pepper. Refreshing Lemongrass. Meaty Shittake Mushrooms. Soothing Ginger. Creamy Coconut Milk. Fluffy Jasmine Rice….I could go on and on. Dinner was delightful.Mint Chai Tea. Double Chocolate, Orange and Ginger Biscotti with Walnuts.

Dessert was more tea with a biscotti. I had to make myself a treat to have with all of the tea I’ve been drinking! Orange, ginger and chocolate always make me feel better.And there’s nothing wrong with that .

Food is my medicine.

Feel Good Foods,

Nora

What flavors or foods do you turn to fight away a cold?

I always have such a peaceful night of sleep from Saturday to Sunday. I know that I don’t have anything pressing to do when I wake up. In fact I rarely even set an alarm. I just let it flow. Naturally, I still woke up around 7:30am today and played with Truffle for a few moments before making my way into the kitchen. It was cold and snowy out. I was looking forward to taking my sweet time to make some whipped banana-chia oats on the stove top. They always taste better on Sunday when I take my time to make and eat them.

After breakfast I did some work around my apartment and decided it was time to end my juicer’s dry spell.Yesterday I got into an intense cleaning spree and realized that I had not taken my Breville out of it’s box since graduating college in May! I also had a ton of parsley on hand and thought this was a good ways to use it up. 1 apple, 2 stalks of celery, 1 lemon, bunch of parsley, handful of cilantro and a few stalks of kale.

That’s a lot of produce!Would you believe that all of that only makes about 16 oz? I packaged it up in my favorite to-go cup for after yoga. I always CRAVE juice or a smoothie after class. There is something about yoga that makes you want a refreshing and healthy treat. This was super tangy and I liked it .Arugula, Roasted Fennel, Roasted Beet, Tangerine Salad with Basil Oil and Chocolate Balsamic. Walnut-Wheat Toast with Goat Cheese, Dried Black Mission Fig and Orange Blossom Honey.1/2 cup Chobani Greek Yogurt, Strawberry Jam, Roasted Almonds and Cinnamon.

I was STARVING when I got home. I threw together a very easy and satisfying lunch. I think my bread tasted even better today! I cut a thick slice off of the loaf, toasted it to perfection and while it was still warm spread on  chevre, sliced dried figs and a drizzle of orange blossom honey.DECISION: This is my favorite way to eat walnut bread. Heaven help me!

I have an extra special dinner planned for tonight! I’m already excited about this post stay tuned!

Sunday Special,

Nora

I woke up this morning and had a leisurely breakfast. I cooked in my pajamas and glasses (something I never do, as I usually have to be ready for work) and made a lovely bowl of whipped banana oats. This was the perfect way to start my Christmas vacation. I also had to brave the cold and scrape ice off of my car, so warm, cozy oats made that more bearable.  I went grocery shopping to retrieve cookie supplies and when I got home I fixed myself lunch. I usually have to pack a sandwich for lunch at work so it felt like a luxury to take time to cook and enjoy.First I roasted beets.And then I made a yummy salad dressing with Cosimano e Ferrari Cherry Balsamic and Basil Olive Oil.Spinach Salad with Goat Cheese, Walnuts, 1/2 chopped apple (half on the side), 1 carrot, 1 stalk of celery and 1 roasted beet in a basil olive oil and cherry balsamic vinaigrette.

This lunch was light and lovely. It powered me through a few batches of cookies, and then it was snack time. I wanted something refreshing and this really did the trick:1 cup Chobani Plain Greek Yogurt, 1 clementine, roasted almonds, wildflower honey and cinnamon.

I love citrus in the winter time. Crunchy toasted almonds, creamy Greek yogurt and honey make a for a perfect combination. It is one of those snacks that makes you feel happy.Since I was in the kitchen for the entire day, I only felt it proper to continue occupying the space into the evening. My brother came home for the holidays and I made our family Beef and Butternut Squash Stew with Garlic Cheese Toast and Cabernet Sauvignon. I think we all went back for seconds of everything. It was good to be back together again.

I’m currently eying a few cookies….or maybe some hot coco. I like the sound of that. Tis the season!

Happy Family Days,

Nora

What are your “family favorite” dishes?

The Melody grape is a hybrid that was created at Cornell University. It is a fairly sweet and floral wine. It was lovely with the garlic flavors and acidic lemon and tomato in this meal:Roasted Green Beans, Cherry Tomato and Garlic on Arugula with Israeli Feta. Lemon-Pepper Salmon.Israeli Feta is SO good! I love that it is creamy like a goat cheese but still has a subtle salty/briney bite! I’ve been topping my hummus sandwiches with this for lunch.Eel, Scallop and Tuna Nigiri. Tuna Maki Roll. Seaweed Salad. Melody Wine.

Melody was also a lovely wine with sushi.

2008 Sheldrake Point Cabernet Franc

I had this wine with a few dishes this week. The highlight was leftover 3 bean chili with sweet potato chips on a snowy night. Hey, when the weather outside is frightful I think it is necessary to get  comfy and cozy with a hearty bowl of chili and wine .

Dark Chocolate Almond Macaroons

I have had SO many of these in the past few days. They are delightful…I didn’t even take them to work to share. I wanted to eat them all and selfishly kept them to myself! I will be making these again in the coming weeks. My mom even requested I make them while I am home for Christmas!

Herb Baked Tofu, Feta Cheese, Steamed Broccoli, Kalamata Olives, Chickpeas, Edamame, Carrots, Cherry Tomatoes, Sprouts, Almonds, Cashews, Sunflower Seeds. Gingerberry Kombucha.

Fact: I have been eating whole wheat pita sandwiches with hummus, feta, cherry tomatoes, arugula and sprouts and an apple every day for lunch this week.

Fact: I am getting sick of them.

While running errands I did something I never do. I bought lunch. I can’t even remember the last time I had a salad but this one is a keeper! (Truffle the Kitten approved..clearly.) I also randomly was craving Gingerberry Kombucha (Lindsay I have NO clue how you make this stuff yourself!) I haven’t had this beverage in a very long time. It was off the market for a while, but it is also a bit pricey to have every day. I figured as long as I was splurging on lunch I might as well satisfy all of my cravings. LOVED IT!

Although, I did have lunch out with co-workers earlier in the week. I felt so lucky to have the opportunity to indulge in a sit down lunch with good company. You will never believe this menu:Lobster SaladPan-Seared Sea Scallops with Truffle Oil Green BeansChocolate-Vanilla Twist with Rainbow Sprinkles.

And, I had one of my co-worker’s oyster on a half shell and some “zucchini fries”.  Yes, that was a lovely day.1/2 cup rolled oatmeal cooked in 1/2 cup vanilla soy milk 1 cup water, 2 tsp chia seeds, 1/2 banana, cinnamon, cloves, nutmeg, ginger. Crunchy Peanut Butter, Cranberry Sauce, Honey. French Pressed Coffee.

I am beyond happy to have oatmeal back in my life. It has been freezing here! I wake up around 5:45am to shovel the snow off of my car and this is a perfect thing to come in for! I’ve had a few bowls with pumpkin in the base, a few  bowls with Bon Maman Cherry Preserves and Almond Butter and a few with Strawberry Jam and Peanut Butter..all delicious and warming.

I have a few more cookie recipes up the sleeve of my Holiday Sweater (my goal is to have 12 recipes by Christmas) and some unique weekend dinners to share. I went to the Farmers Market today and picked up some special goodies . We are supposed to have snow storms this week, so I plan to keep warm by way of cooking!

Happy Weekend,

Nora

What are your favorite ‘cold weather’ foods?

The day started bright and early with a bit of a yogurt mess.

1/2 cup Greek Yogurt, 1/2 cup pumpkin, 1 banana, ~1/3 cup Great Grains Cereal, 1 TBS almond butter, Apple-Orange Cranberry Sauce, cinnamon, nutmeg, cloves, ginger.Followed by an extra foamy cappuccino a la dad and a trip to the Farmers Market. In the afternoon, the festivities began.Pasta Fagioli Soup at Swedish Hill Winery.Corn and Roasted Pepper Chowder at Knapp Winery.Chai Spiced Mascarpone Honey Cake at Sheldrake Point (a personal favorite of the day!).“Americana Flat Bread” (garlic, onion, butternut squash, asiago cheese, sage, olive oil, pepper) at Americana Vineyards. Paired with…Mulled wine. I love mulled wine .We settled for a late lunch at The Crystal Lake Cafe at Americana. I had (aka devoured) the hummus, eggplant, red pepper, sprouts, and spinach sandwich on whole wheat with a glass of Americana Pinot Noir.Yes, it was very VERY satisfying. NOM.And then the eating continued. Pumpkin Bars with Cream Cheese Frosting at Lucas Vineyard.Red Pepper Hummus at Hosmer Winery.Brie with Cranberry Chutney at Cayuga Ridge.Cranberry Camembert Pizza at Buttonwood Grove Winery. (Another personal favorite of the day–delicious appetizer for the Holiday parties!)Pumpkin Moose at Goose Watch Winery.When we finally got home, I had a light dinner of sushi and seaweed salad. And an apple purchased earlier in the day at the Farmers Market.

Did I mention that all of these samples came with recipe cards, wine pairings AND ornaments!?! I already know a few I HAVE to make and have an entire tree dedicated to the Cayuga Wine Trail!I’m calling it a successful day. (The dog I found at Americana.)

Holly and Jolly,

Nora

I’m all turkey-ed out, but my love for brie, fruit and bread stands strong. Thank goodness!Romaine Lettuce. Carrots. Grape Tomatoes. Raisins. Pecans. Balsamic.

My crunchy, grainy toast made the perfect surface for a heaping amount of leftover apple-orange cranberry sauce and creamy brie. The brie I buy is strong. It almost the flavor of a true Camembert cheese. And yes, I leave the rind on. I love to pretend I am in France. *Le Sigh.* I had my toast with a sweet harvest salad. Twas the perfect light and luxurious lunch for a relaxing Sunday.

Say Cheese,

Nora

What are your favorite kinds of cheese?

**NOTE: I am a lover of all things cheese. Hard and soft. Cow, sheep and goat. Cave-aged and wash rind–the list goes on. This question is extremely difficult for me to answer, however; I once had Camembert de Normandie and it changed my life.