A Stately Dinner

Last night we had our dinner inspired by a few American States.  If you remember, we came up with this idea during the International dinner with had with our neighbors a few months ago.  Each couple drew a U.S. State and a course. Each course had to have a drink to go with it.  Bryce and I drew appetizer and New York. 

With all the children having fun with a babysitter next door we were free to relax and enjoy.  The night was super fun, the conversation lively and inappropriate and the courses tasty and inspired.  Here is the run down ~

Appetizer from New York

Bagels with a schmear of cream cheese, topped with lox and capers served with a Manhattan.

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Side, salad or soup from Minnesota

Swedish meatballs, lefse, and picked cabbage served with the Champagne of beers, Miller High life.
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Main Course from Alaska

Gorgeous Coho salmon served with Alaskan Amber beer.
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Dessert from California

Nut squares (a family recipe) with homemade vanilla and Ghirardelli Chocolate ice cream  served with wine.

As you can imagine we're all still digesting . . .

Finger Licking Good

Whoever said ambrosia is the food of the Gods had obviously never tried almond butter.  I think it may be the perfect food.  I'm serious.  Have you tried it?


 In my attempt to eat more protein nut butters kept being suggested.  I love peanut butter so I felt no real need to try any other nut butter varieties.  I'm not sure what made me purchase my first jar of almond but, let me tell you, I haven't looked back since.  I mostly eat it with sliced apples or pears.  This is often times my breakfast or snack, if I'm especially hungry.  I halfheartedly try to keep myself to the serving size suggested on the label but after a generous dollop has been placed in my bowl and my fingers and spoon have been sufficiently licked, well,  it may creep up to be a wee more than a serving.  My apple of choice is Honey Crisp but they are ridiculously expensive right now so I usually eat Pink Ladies.   Since I've discovered this stuff I've never eaten so many apples in my whole life. 


I've recently switched from the Kettle brand to the Trader Joe's variety.  TJ's adds flax seeds into the mix.  It doesn't change the taste but does give a nice crunch.  The main reason I've switched is cost. 

If you're an almond butter eater tell me how you like it.  I'm also wondering if anyone has a good method for stirring the oil and nut paste together.  I don't like this part of the process.  I've found a butter knife works best for stirring.  Other than the bits of almond skin that get stuck in my teeth, this is my only complaint.                              

Spotted at the Supermarket

I love that even after 2.5 years here in Luxembourg I still see new things at the grocery store. Today I saw these fruit called nèfles. They look like apricots, about the same size and color. I bought a few just to give them a try. They don't taste like apricots at all, the flesh is not dense, it is more watery not unlike a grape. The taste is a mild citrus and something else that I just couldn't find the word for.

I read the nèfles wiki page and was surprised to see that the pictures and description did not match the fruit I'd bought. A few clicks later and I learned that what I'd purchased is actually a loquat. Why they were labeled as nèfles (also called Medlar) I'm not sure. It seems nèfles are made into jam and tarts.

Huh, ya learn something new everyday. If you anything about these nèfles/loquats/medlars please leave a comment.

Spotted at the Supermarket

PLUMS! Bought my first Mirabelle and Reine Claude plums of the season.

Plums

It is plum season here. At the store there is a larger variety of plums than I've ever seen in one place. I picked up 2 varieties that were new to me. The little yellow plums are called Mirabelle plums. They are a specialty from the Lorraine region of France. The name Mirabelle means beautiful.

The green ones are from the Moissac region of France and are called Reine (Queen) Claude. They are named in honor of Claude the Duchess of Brittany. At 18% sugar, Reine Claudes are thought of as the finest dessert plum. Reine Claude plums are sometimes called Greengage plums.

The girls and I preferred the Reine Claudes. Although both types were sweet, the Reine Claudes have a less dense, more juicy texture. Have you tried either of these?

Springtime in Luxembourg

White asparagus makes its appearance in April and May. It is popular in all the countries that neighbor Luxembourg but only in Germany is it known as a royal vegetable. White asparagus comes from the same type of plant as the green variety. However, white asparagus is grown with a covering of sand or dirt on top of it to prevent photosynthesis from occurring. No photosynthesis, no green stalks.

Although white asparagus is supposed to be sweeter and more tender than the green it certainly has it's non-believers. I love the green variety so much I see no reason to try the white. I think its traditionally served with a thick cream sauce on top.

Hmmm, anyone out there a white asparagus lover? I love to know how you prepare it.

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Oh! Forgot to mention I changed my blog layout a little and added a new banner. Whaddya think? Also added some new clicky links for you . . .

The Food

One of my favorite parts of visiting a new country is learning about it's cuisine. Visiting the grocery stores, eating at restaurants and peeking in little specialty shops - all fun! The food in Luxembourg is a reflection of its huge international population. 38% of the people in Luxembourg are foreigners. With the majority being from Portugal, France, Germany, Belgium and Italy. You'll find crepes (French), pizza (Italian), schnitzel (German), salted cod (Portuguese) and mussels & pommes frites (Belgian).

Bryce's schnitzel

My crepes au fromage

There are traditional Luxembourgish dishes- Fierkelsjhelli (suckling pig in aspic), calves liver dumplings, Traipen (black sausage with potato puree) and Judd mat Gaardebounen (smoked collar of pork with broad beans) that have peasant origins. No, I did not try any of these. But I did see the Fierkelsjhelli in the meat case at the grocery store. I'm not a vegetarian, but I'm very finicky about the meat I eat. So as you can guess, there is no chance I'll be sampling these traditional dishes.

Random Food Bits:

++The cheese section in the grocery store was as long as an aisle. There was an additional aisle, just as long, facing it. Soft, stinky cheese galore - I CAN'T WAIT!

++The majority of milk is sold in plastic bottles that are NOT refrigerated. When I asked about this I was told it was because the milk was pasteurized and didn't need refrigeration. Still confused, though because the milk in the U.S. is often ultra-pasteurized and is still refrigerated. Can someone enlighten me?

++ Eggs are not refrigerated there

++Peanut butter is rarity there. Nutella is the spread of choice - the European peanut butter.

++People bring their own bags to the grocery stores. They have plastic bags, but you have to pay for them. So cool! I hope Seattle adopts this as well.

++The only American food chains I saw were McDonald's, Pizza Hut and Subway.

++When you order a cup of coffee it is always served with a little packaged cookie or chocolate. Yum!

++The soda pop sold in cans comes in little tiny cans - like the size a can of apple juice would come in.


I just LOVE these little differences. I love that differences still exsist in this world that seems to be getting smaller and smaller.

Carbo Loading (Loving)

Quick interruption to my regular scheduled programming to *RAVE* about the bread pudding at The Hi-Life. Yum. Yum. Yum. Huge sigh of contentment. Met a few bffs from Book Club last night. I love those ladies. And the bread pudding. In that order.

Rainbow Chard

Have you seen this stuff? It is so beautiful. Never thought I'd say that about a vegetable, but it's true. Nature is amazing. I saw it being harvested while visiting a local farm last week. I couldn't leave without buying a bunch.

I used it in a quiche the next day. To cook the chard I followed this recipe from Epicurious. I cooked it for twice as long as called for. As for the quiche part, I followed these guidelines:

Any Kinda Quiche

6 eggs
1 cup milk
2 cups filling*
1- 9 inch pie crust

Whisk eggs and milk together, add filling, pour into a ready made pie crust. I've found the frozen crusts bake better than the refrigerated pre-made crusts.

Bake at 350 for 40 - 50 minutes. Done when a knife inserted into the center comes out clean.

* I used about 1 1/2 cups of cooked chard and 1/2 cup of Parmesano Reggiano cheese (for a milder taste, use regular Parmesan cheese)

It was delicious with the exception that the bottom crust didn't cook- but that's not the chard's fault.

Rainbow chard photo credit here. More Muffin Tin Mamas? Send me a comment and I'll add you to the post.

Muffin Tin Madness!

Welcome to our first group Muffin Tin Monday! I'm excited that you are joining in! Please follow the links to check out more creative and delicious Muffin Tin Meals. Here is mine for the week:

Left to Right: Leftover mac-n-cheese, bacon bits, dried pears, tooth picks, grapes, sesame sticks, trail mix, veggie booty, strawberries, cantaloupe, cheese bread sticks, marinara sauce (for dipping the cheese bread)

My intention is to use food I already have at home and leftovers to fill the muffin tin. The mac-n-cheese was from a previous dinner and the bacon bits were from Father's Day breakfast. I also try to include items my kids haven't tried or "don't like" in hopes of expanding their diet (I'm not holding my breath.) I also try to have a few items from each food group - didn't have veggies or enough dairy in this week's. Bad mommy. Look forward to seeing yours and stealing your ideas- ha!

Muffin Tin Mamas:
Baby McG
Frannie Kate's Creative State
Mama Said
Little White School House
The Library Collective
Mommy's Crafting
The McAuleys
Finding Normal
A Little Bit of Life

Are you having muffin tin envy? No worries, join in next week (or this week)! Leave me a comment and I'll add your link when you post your picture. Please include a list of food contents with your post. No stress about the MONDAY part - I'll post mine on Mondays but I'll add your link whenever you have a post to contribute. Boo to deadlines, yes to fun!

My girls loved doting on their father this Sunday. My oldest must have recited, "It's Daddy's day, he can do what he wants" a million times. Funny how Daddy started reciting that too. Hope you all had a peaceful day as well. More pictures here.

Go-to Salad

This salad or any one of it's many derivatives is my very favorite. This one is made with greens (from my garden, yay!), feta, craisins, sweet & spicy pecans (found here) and Annie's raspberry vinaigrette dressing. It makes a fast, simple lunch and goes well with a variety of main dishes. The combination of ingredients is hardly ground breaking - lettuce, fruit, nuts, cheese & dressing - no matter, ground breaking isn't really something I look for in a salad.
I recently figured out some short cuts to make putting this salad together super fast. When I don't have lettuce from the garden, I buy a large container of spring mix. It keeps surprisingly well. I also use bottled dressing instead of making my own. Seems I always have craisins on hand as they are a snack time fav. Then I buy a container of pre-crumbled cheese at the grocery store. Simple. Generous pinch of spring mix, sprinkle of nuts, cheese, craisins and a drizzle of dressing - Done and yum.

Here are some variations - Lemme know what's missing!

Cheese: Blue cheese, gorgonzola, feta

Fruit: Craisins, grapes, dried blueberries, apple, pear, nectarine, strawberry, mandarin oranges (not a fan)

Nuts: Pine Nuts, walnuts, pecans, sunflower seeds, soy nuts, almonds

Greens: Spinach, arugula

Muffin Tin Monday

I have been absolutely blown away by the bento box craze. I can look for hours through the bento flickr groups - little food presented so artfully, all stored in an adorable little box. They are unbelievable. Muffin Tin Monday (I'll explain) is my ode to the bento box. Only simple and not really as cute *but* easy enough for some of us (me!) to play along.

Muffin Tin Monday = Lunch served in a Muffin Tin

The concept is not new, I'm sure many of you have seen this out in the mommy world of play dates and preschool. It's a great way to break the monotony of daily lunch preparation. I also hope it will encourage me to keep offering new foods to my kids - maybe they'll even like one of them! So, I officially declare Monday as Muffin Tin Monday. Join me!

Each Monday I'll post a picture of the previous week's muffin tin. Send me a link to yours and I'll add it to my post. Fun! Here is last week's:

Contents: Goldfish, blueberry bagel chunks, cucumber sticks, strawberry yogurt, Gorilla Munch cereal, blueberries, pretzels, string cheese, dried apricots, red pepper, cheddar cheese cubes, peaches.

This was too much food for 2 kids so I saved it and put it out again for afternoon snack.

More Marvelous Muffin Tins:
Mama Said

My oldest daughter discovered the joys of Rice Krispies in milk this weekend - Snap Crackle Pop! Also managed to take a few photos during our walk to the park. Click here to check 'em out.

Good Things

Random bits from my Saturday ~

Discovered the first snap pea in my garden! Isn't it a beauty?

My 4 year old said she wanted lollipops for lunch so I came up with this ~ grilled cheese sandwiches on a stick. Super easy- grilled the sandwich, cut the circle with a cocktail shaker, inserted a craft stick while the cheese was still hot and gooey. Everything tastes better on a stick.

I made this onesie for my cousin - thought it turned out pretty cute. Although sometimes when I look at it I see a chili pepper instead of a strawberry.


Best part of Saturday - MY SISTER IS HERE!!!

1976

Sweet Jesus!

Look at what I found at Trader Joe's. Thanks for the tip, Anandi! 17.6 oz of pure, creamy, tangy yogurt love. Yeah, you know what I'm talking about - Fage. Sheer perfection.

A friend emailed with a delicious looking way to get more Fage into your diet. Turn it into frozen yogurt, of course. You can find the recipe here. Apparently it rivals the famous Pinkberry Frozen Yogurt.

Do you have a product you'd love to tell the world about? Is it food, garden, crafting or quilting related? Let me know - I'll help you spread the word.
email: sycamore[at]cnw[dot]com

You can find me on The Crafty Crow today ~

Go Greek - Product Review

Lately I just can't get enough Greek yogurt. Have you tried this stuff? My God it's good. Every morning I've been eating granola, frozen blueberries and a large dollop of this creamy goodness. I've tried 3 brands now. Here is my opinion of each:

Oikos - Organic Greek Yogurt 0% fat: Very Creamy. A bit too reminiscent of sour cream both in appearance, texture and smell. Made by Stonyfield Farm

The Greek Gods Nonfat Plain Greek Yogurt: Seemed like regular ol' plain yogurt to me. Pretty gelatinous, not dense and creamy. Opaque appearance. Skip it.

Fage Total 0%: Forget ambrosia, this stuff if truly the food of the Gods! It is unbelievably creamy for a nonfat yogurt. I can't imagine what the full fat version is like. The texture is unlike any 'regular' yogurt. It is almost like a whipped butter - only not. It stays in a scoop. It isn't viscous at all. Fage is the only one of the three yogurts that is labeled strained yogurt. This may explain the difference in texture. It has a distinct and strong yogurt taste. It is a bit pricer, but it is worth every penny! YOU MUST TRY IT!

If you're already a Greek yogurt lover, I'd be interested in how you like to eat it. Honestly, by the spoonful seems to work for me, but I don't want to miss anything.

He's baking again!

Chocolate chip cookies this time. See how uniform in size they are? Notice how they are placed to cool in straight, even lines. That's the kind of baker he is. Meticulous, precise, concerned and conscientious. The complete opposite of my drop and plop technique. I love it.

A Swedish Christmas Dinner

My Grandma-in-law decided to forgo a traditional Christmas dinner in favor of all Swedish fare. Random but fun, right? She is preparing, what else but, SWEDISH MEATBALLS. Yum! Makes me think of Ikea. My husband, who is the roll maker of the family, is baking Swedish Christmas Rolls that are chock full of cardamom. Our kitchen is extremely fragrant as he bought bulk cardamom. Those little plastic bags do little to block odors, but it does smell festive. He is doing his trial run right now. I can hardly wait!

As for the rest of the meal it's a mystery. Dessert is sure to be a cardamom rich affair. But as for the sides or veggies, I haven't a clue. I can, however, say with certainty that there will be NO PICKLED FISH as requested by a few nameless family members. Whew. Pretty sure I could even eat that to be polite. Perhaps I should learn how to say Merry Christmas in Swedish.

UPDATE 12/27/07: Bryce's Swedish rolls were as delicious as they were beautiful. Love bragging about my bread-baking husband.