Hanukkah Inspiration

Hanukkah is the perfect time to throw a party or just have a few friends over. Dreidel games can provide fun entertainment, and having the menorah candles glowing creates a warm and bright atmosphere. And who doesn't love jelly doughnuts, chocolates, and other hanukkah sweets (dreidel cookies anyone?). Here are a few party ideas that I just love!

A gorgeous dessert table. I especially like the use of light blue and gold, and love that the jelly doughnuts are iced in blue.

How cute is this cupcake menorah? A great project if you are crafty in the kitchen. Includes Twix bars, peanut m&ms, and light blue frosting that is easy to make with a little food coloring.

You don't always have to stick with the traditional blue and white for a Hanukkah dinner. Use light purples and violets, or even some sparkly to accent your table.

I love the idea of drediel place cards, and they are simple to make using card-stock. Dont hesitate to get colorful!

These cookies are a great way to teach kids to count the 8 nights. And they get a sweet reward out of it! Also make a nice party favor.

A winter themed Hanukkah table where guests can get some hot chocolate and all of the necessary toppings. I especially like the little blue buckets.

Happy Hanukkah!

xx,

Penelope Anne

It's Latke Time!

Chanukah is not Chanukah without delicious, savory potato latkes. Here is a great, easy recipe (thanks Ilene) for some very tasty latkes!!

Peel the potatoes and onion

Chop the potatoes and onion

Blend the potatoes, onion, and one egg in a blender or food processor. You should get a mushy consistency.

Add flour and mix

Heat oil in a pan and drop spoonfuls of the potato mixture into oil. Flatten to make extra crispy!

Enjoy with applesauce and sour cream, or any other favorite topping!

Ingredients:
2-3 potatoes
1 quarter onion
1 egg
3 tbsp. flour
salt
pepper
About 6 tbsp. oil

Happy Holidays!

xx,

Penelope Anne

"EatFest" 2011

I just spent thanksgiving weekend in New York with Ben's family, and was able to take part in a unique family tradition. A few years ago on, Ben and his brothers toured NYC looking for all the most delicious food spots. They dubbed this adventure "EatFest" and have carried on the tradition ever since. This year Ben's sister, Molly,  and I were able to join, and let's just say we had a very "full" day. Did I mention this was a watered down version of previous EatFests?

Here is the breakdown of our little foodie adventure:

Carnegie Deli- 854 7th Avenue

We began by eating breakfast at this famous New York Deli. I have never seen such big pastrami sandwiches in my life!! We ordered bagels and pastrami egg omelettes.

Grey's Papaya-402 Sixth Avenue at 8th Street 

This is a famous hot dog restaurant that actual sells delicious smoothies (where the name papaya came from). I was a little underwhelmed by the hot dog, but still glad I tried it!

Pommes Frites-123 2nd Ave.

This was my favorite stop! This tiny restaurants specializes in Belgium french fries. The fries come in little cardboard cones, and the tables have little holes in them to hold the cones. You can choose from over 25 tasty sauces for your fries too!!

Momofuku Milk Bar-15 w 56th st.

Momofuku means 'lucky peach' and is also the name of the many restaurants owned by famous chef David Chang. Momofuku Milk Bar is his dessert hub. It ended up being more like a cafe, and we were able to pick up corn flake chocolate chip cookies, among many others. Yum!

xx,

Penelope Anne

Sugar Cookie Fun

I have a new obsession with sugar cookies, which seem to be a staple for the winter holidays. It began with decorating halloween cookies, and then turned into Colorado Buffs cookies for a weekend tailgate at the UCLA vs. Colorado football game (Ben LOVES his Buffs). In the interest of time, I used store-bought sugar cookie mix, but you can use a home-made recipe if you have more time. My favorite part is the icing, which is really a trial and error process even if you do have a recipe. You just need to keep adding more or less of an ingredient to get the consistency you want! I ordered the cookie cutter online from the CU Store:

Ralphie (CU Mascot) Cookie Cutter

Here are a few pictures of the cookie icing process:

I used yellow food coloring, adding more drops to get the right golden/yellow color

Starting to look more like Ralphie!

I need to work on my icing letter skills! At least they tasted good!

You can use iced cookies for any get-together or as favors or gifts. Some brides-to-be use them as bridesmaid's gifts. I just love this idea :)

Icing Recipe:

1 cup confectioner's sugar

1 1/2 tablespoons milk

1 tsp. vanilla

Food coloring

xx,

Penelope Anne

Sweet Potato Souffle

I have yet to try this recipe, but sweet potato souffle is always something I  wanted to try make for thanksgiving. I love the concept of the marshmallow topping, and who doesn't love sweet potatoes? This recipe only calls for 3 tablespoons of butter, while others call for a whole cup! 

Ingredients:
2 pounds sweet potatoes, cooked and mashed
3/4 cup granulated sugar
1/4 cup evaporated low-fat milk
3 tablespoons butter, melted
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
Cooking spray

Miniature marshmallows


Directions:
1. Combine all ingredients, except marshmallows in mixing bowl. Mix well. 
2. Pour into greased 2 quart casserole. Bake at 350 degrees for 30 minutes or until golden. 
3. Remove from oven, top with miniature marshmallows and return to oven for 10 to 15 minutes. 

xx,
Penelope Anne

Thanksgiving Table Inspiration

I can't believe it is already the end of November! Thanksgiving is just around the corner, and inspiration is all around for delicious recipes, dinner ideas, and ways to make your home warm, cozy, and fall-themed. I found this great piece on HGTV.com about inspiration for your Thanksgiving table. You can pull different elements from each picture to create your perfect table. Here are a few of my favorites...

Plum is one of my favorite colors, and is a nice change from the traditional oranges and reds.

This is a more modern table. I particularly like the black and white damask plates, and vases are gorgeous!

I think candles are an easy way to create a warm and inviting atmosphere. The orange color really pops on this table. 

This is a little more simple. Mini pumpkins make a great centerpiece, and you can find them at your local grocery store!

Check out this page to browse the rest of the pictures: Thanksgiving Table Settings

xx,

Penelope Anne

Lamb Kebabs With Pomegranate Glaze

Ben and I first heard about Aarti Sequeira when we watched her on The Next Food Network Star last year. We loved her charm, the Indian influence in all of her recipes, and her accent of course! This is a recipe that Aarti is famous for, as she won a challenge with this tangy, tasty dish. We ate the kebabs with some roasted winter vegetables, but Aarti recommends eating Basmati rice and cucumber Raita with the dish. Either way, it was delicious!

Ingredients
1 pound ground lamb
3 quarter-size slices ginger
2 large cloves garlic or 4 small
2 medium shallots
Zest of 1 lemon, and separately, its juice
4 sprigs fresh mint
Handful fresh cilantro
3/4 teaspoon kosher salt
4 tablespoons pomegranate molasses
1/2 teaspoon baking soda
1/4 teaspoon garam masala, optional
Lots of freshly ground pepper
Oil, for drizzling
Cucumber Raita:
1 cup plain yogurt
2 tablespoons minced fresh mint
1 large English cucumber, grated
1 clove garlic, minced
Kosher salt and freshly ground pepper
Directions
Special equipment: Food processor if you have it, 8 bamboo skewers, stovetop griddle or big nonstick pan or outside grill


Directions:
Bring the lamb to room temperature. If you're going to cook your kebabs on the grill, soak bamboo skewers in water for at least 30 minutes, so they don't burn.


Grab your food processor. You can chop all this by hand too; just make sure to chop it all up very finely.


Throw the ginger, garlic, shallots, lemon zest, mint, cilantro and salt into the processor. Grind until very finely chopped.


Throw the lamb into a big bowl. Add the shallot mixture, 2 tablespoons pomegranate molasses, baking soda, garam masala if using and pepper to the meat. Using your hands, knead 2 to 5 minutes until the meat lightens in color, taking on the appearance of knitted fabric. It will also be very sticky. Perfect!


Divide the meat in half, then in half again and then half again, until you have 8 mounds.


Have a platter ready for your completed kebabs. Drizzle a little oil on the platter so the kebabs don't stick.


Have your bamboo skewers standing by. Take one ball of meat and roll it into a short stump. Thread the skewer through it, and then begin shaping the kebab with quick strokes, pulling the meat down. It should be a little over 1/4-inch thick. Roll the kebab between your hands to seal the meat. Repeat.

Preheat a griddle over medium heat, drizzling oil over it, so that when it starts to smoke, you'll know it's ready. Meanwhile, mix the juice of half the lemon with the remaining 2 tablespoons pomegranate molasses in a small bowl.


When it's hot, place the skewers on the grill. Cook about 2 minutes, then turn a quarter of the way. Brush with the lemon-molasses glaze and cook another 2 minutes. Continue in this way until you've cooked the meat 8 to 10 minutes.


Enjoy!
xx, 
Penelope Anne

Penne With Treviso and Goat Cheese

I found out about this recipe while watching Giadda DeLaurentis' show, Giada At Home, (yes...I am an admitted Food Network Junkie...please no judgements). I love this dish because it is so colorful, and contains one of my favorite ingredients; Balsamic Vinegar! This is a nice way to dress up your ordinary pasta dinner. I used feta instead of goat cheese, and radicchio instead of treviso, as treviso can be hard to find. The raddichio was a little bitter, so I would recommend using the treviso if you can! You can also use whole wheat or multigrain penne. Enjoy :)


Ingredients

1 pound penne pasta
1/4 cup extra-virgin olive oil
1 clove garlic, halved
1 pound treviso or radicchio, chopped (about 4 cups)
3 packed cups (3 ounces) baby spinach
1/2 cup low-sodium chicken stock
1/4 cup balsamic vinegar
2 tablespoons fresh lemon juice
1 tablespoon kosher salt, plus more for seasoning
1/2 teaspoon red pepper flakes
1 1/2 cups grated Parmesan
1 1/2 cups (11 ounces) goat cheese, crumbled
1/2 cup basil leaves, torn


Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.


In a 12-inch skillet, heat the oil over medium heat. Add the garlic and cook until fragrant and golden, about 1 minute. Remove the garlic and discard.

Add the treviso, spinach, chicken stock, balsamic vinegar, lemon juice, 1 tablespoon of salt, and red pepper flakes. Cook until the treviso and spinach until wilted, about 6 to 8 minutes.


Add the pasta and Parmesan. Toss well and thin out the sauce with a little pasta water, if needed. Season with salt, to taste.


Transfer the penne to serving bowls. Top each portion with the crumbled goat cheese and garnish with basil before serving.

xx,
Penelope Anne

Chicken Marsala

This is a great, easy weeknight dinner recipe. It is lighter and healthier than traditional Chicken Marsala, and doesn't use any cream. I tried it last week and it was delicious! If you want a thicker sauce, just mix a little cornstarch and butter into the sauce. Enjoy :)

Skillet Chicken With Mushroom Marsala Sauce
(From Good Housekeeping)
Ingredients:

- 4 medium (1 1/4 pounds) skinless, boneless chicken-breast halves
- Salt and pepper
- 1 tablespoon(s) olive oil
- 1 package(s) (10-ounce) sliced cremini mushrooms (or any mushrooms of your choice)
- 1 large shallot, finely chopped
- 1/2 cup(s) reduced-sodium chicken broth
- 1/2 cup(s) Marsala wine
- 2 tablespoon(s) chopped fresh parsley



Directions:
Place chicken-breast halves between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound breasts to an even 1/2-inch thickness; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper.
In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add breasts and cook 6 to 7 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once. Transfer breasts to platter; cover with foil to keep warm.
To skillet, add mushrooms, shallot, and 1/4 tsp. salt. Cook 3 minutes or until mushrooms are browned, stirring frequently. Add chicken broth, Marsala wine, and any juices from chicken on platter. Cook 4 minutes to reduce sauce by half, stirring occasionally. Stir in parsley.

xx,
Penelope Anne

Fall Faves

It has been an extraordinarily busy summer, and I am so happy that fall has begun! Not only is fall the season of changing leaves and brisk air, it is also the season of cooking, baking, and lots of eating! Here are some of my fall faves :)

Pumpkin. Enough said.

Apple Pie

Butternut Squash Soup

Halloween Candy. Can Never Get Enough!

Chai Tea...A New Fave

Iced Pumpkin Cookies

Hungry Yet??

xx,

Penelope Anne

Baby Shower Labels

 This week we had a baby shower for one of the registered dietitians at work. The health educator, Susan, made the cutest labels to put on the mom-to-be's favorite chocolates. The theme for her baby's nursery is "jungle", so Susan found pastel animal graphics to put on the labels. I thought this was such a cute idea for an office baby shower, and so easy too!

xx,

Penelope Anne

Nic's Martini Lounge

I love cute lounges, especially when they offer a broad range of fruity drinks. We found a little gem in Beverly Hills a few months ago that not only offers ample "frou frou" drinks, but delectable desserts as well. (dark chocolate bon bons with coconut anyone?) It is called Nic's Martini Lounge, and we went there last week with Ben's brother and his girlfriend, who were visiting from Denver. But Nic's doesn't just offer you the standard cosmopolitan and chocolate torte, they have a vodka tasting room as well. Yup, that's right, vodka tasting! It is called the "Vodbox", and is basically a freezing cold room filled with any kind of vodka you could ever imagine. Before you go in, the boys dress in black fur coats and russian ushankas (fur hats), while the girls don leopard fur coats with white fur hats. It is really hysterical. Once you enter the Vodbox, you can taste any kind of vodka, from Russian Water to Acai Berry that tastes like gummi bears, to espresso, a rich dessert vodka with the warmth of an  afternoon cup of of this caffeine fix we all know and love. We had so much fun in the Vodbox, and each of us was able to personalize the tasting according to our preferences.  I learned a lot about how the taste of a certain vodka is dependent on where it is distilled, and vodka tastes best when it is at the perfect cool temperature. I would absolutely recommend this as a fun activity to do with friends, but pace yourself, you may come out a little tipsier than intended :)
xx,
Penelope Anne

All of us in the Vodbox

Poutine

Ben surprised me on Saturday night with a reservation at a quaint little French restaurant near our place. It is called Soleil, and appropriate to its name, has a sunny yellow awning outside. It was there that I tried Poutine, a French Canadian specialty that originated in Quebec. This dish that combines mild cheese curds, french fries, and a brown gravy. It sounds like a bit of a strange combination, but it was SO delicious!! I loved the way the gravy made the french fries just a little soft, and it felt like a whole meal. Soleil actually has a separate menu for Poutine, and offers it with various meats and other toppings, so you really could order it as a meal.

I also ordered Beef Bourguignon, another French dish, that is basically a stew with beef braised in red wine. If you have ever seen Julie and Julia, the character Julie spends the whole night making a perfect Beef Bourguignon, only to fall asleep while it is the oven causing her to burn it it (very cute movie). I definitely want to try cooking this at home. I was really impressed with Soleil, and it was really great to get a little taste of French cuisine in the middle of LA :)

xx,
Penelope Anne