Brown Sugar Cookies

School is in full swing and so are A's behaviors.  On top of that, she got sick last week and was out for 4 days.  A did not talk for 1 day, which if you know her is so unusual.  It was strange to be living in a quiet house. Next month marks her year 4 of talking.  Yes, she was non verbal until she was 5.  She still has a long way to go, but I am always thankful for the small and big steps she takes. 


My camera died in Yosemite.  Canon's company repair shop happens to be 10 minutes away.  Their estimate for my point and shoot camera was $120 to fix...hmm that was an easy decision.  I left with my broken camera.  Now, I need to figure out what kind of camera to purchase.  The only other working camera is A's.  I am still researching and figuring out which camera to purchase. 


Planning...two friends are getting married.  I hosted one bridal brunch several weeks back and in about 3 weeks another bridal shower at a tea house. 

 Because I love Joy The Baker & brown sugar I made these cookies.  


Brown Sugar Cookies
from Epicurious September 2011


2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 sticks (6 ounces) unsalted butter, softened
1 1/4 cups dark brown sugar
1 teaspoon pure vanilla extract
1 large egg
1 1/2 cups of toffee bits or dark chocolate


In a medium bowl whisk together flour, baking soda, salt, cinnamon, and ginger.  Set aside.
Place butter and brown sugar in the bowl of an electric stand mixer.  Beat on medium speed until light and fluffy, about 3 to 5 minutes.  Stop the mixer and scrape down the sides of the bowl.  Add the egg and vanilla extract, and beat on medium speed for one minute more.


Add the dry ingredients, all at once, to the butter and sugar mixture.  Beat on low speed until the dough begins to come together  and the flour disappears.  Stop the mixer and finish incorporating the ingredients with a spatula.  Finally add the toffee bits or dark chocolate.  Once all the flour is thoroughly mixed in, cover the bowl with plastic wrap and refrigerate for 30 minutes.


Place a rack in the center and upper third of the over and preheat oven to 350 degrees F.  Cookies will last, in an airtight container at room temperature, for up to 5 days. 

Sake Marinade

Years ago (okay more than a decade ago), while I was working at a cooking school Chef Hiro Sone came through our kitchen to teach a cooking class.  That was the first time I heard about his restaurant Terra up in Napa.  He made this fish with a sake marinade that made the crowd swoon.

Sake Marinade

Chef Hiro Sone

 

Yield: about 3/4 cup

¼ cup soy sauce

3 Tablespoons sugar

2 Tablespoons mirin

2 Tablespoons sake

¼ teaspoon grated peeled fresh ginger

¼ teaspoon grated garlic

In a bowl, whisk together all the ingredients.  I marinated my fish for about 4 hours.  You can use almost any white fish then broil it in the oven.  

Currently drinking

Currently Reading

Currently Donating

My cousin Steve is fundraising for a charity called Dogs for the Disabled.  

Here is a little blurb he wrote about Dogs for the Disabled (D4D). 

Basically, D4D trains dogs to help physically disabled folk, and (really exciting) also to work with families with autistic children! They even have a program called PAWS (Parents Autism Workshops and Support) that works with parents to get untrained family dogs to have a positive impact on kids with Autism (and their families, too). 

I think they're doing a really interesting and awesome work - I've seen what a positive impact dogs can have on children and families as a whole, and I'm SURE you want to add some tangible support to get some more wind behind their sails. If you can't donate, volunteer! (if you're anywhere near Banbury)

If you want to donate...

http://www.justgiving.com/stev0

Green Bean Slaw

Green Bean Slaw

adapted from Food & Wine

 

1 1/4 pounds haricots verts (thin green beans) 

2 tablespoons extra-virgin olive oil 

1 garlic clove, minced 

1/4 cup plus 1 tablespoon cider vinegar  

2 1/2 tablespoons water 

1 1/2 teaspoons Dijon mustard 

1 1/2 teaspoons honey 

1 medium carrot, cut into fine julienne 

1 red bell pepper, cut into fine julienne 

1/2 small red onion, thinly sliced 

In a large pot of boiling salted water, cook the beans until crisp-tender, about 2 minutes. Drain and place in a bowl with ice water to stop cooking the green beans.  After it is cooled, drain and pat dry.

In a large skillet, heat the olive oil. Add the garlic and cook over moderate heat until fragrant, about 30 seconds. Stir in the vinegar, water, mustard, and honey. 

Add the carrot, red pepper and onion and toss until warmed through, about 1 minute. Transfer to a large bowl. Add the beans and toss well. Season with salt and pepper. 

      

julienne= cut into long, thin strips

Happy Friday!

Summer is sadly coming to an end.  School will start next week for A.  

Random pictures of summer...

Big Sur

lemon bundt cake

Palm Springs

Forget couture...I love my Clare Vivier bag.  Plus it's made here in LA!

airport runs

lunch with friends

T's in college now!!!  Thanks for dropping by!

Sunspot sunflowers

cake tasting with my college friend who is tying the knot!

celebrating 40 years!

Laguna Beach

ladybug cake for A's birthday.

Yosemite

E & E, my old youth kids who are all grown up!  Loved spending the afternoon with you both!

pool party!

Can you believe I am a mother of a 9 year old?!

Birthday dinner with A...A requested only mommy, only daddy, only A.

Ramen!

Happy Friday!

Yosemite

We just came back from a family trip to Yosemite.  It was so beautiful.  My favorite part was watching the sunset at Glacier Point and then stargazing! 

A & her cousins at the bottom of Yosemite Falls

more pictures to come!

summer days

Last weekend we went to 3rd street Santa Monica.  I love the farmers market there. 

lovely!

There was some health fair going on so Tony from P90X was there doing a demo.

It's the first summer that A has free days (meaning no therapy).  On Tuesday, we headed off to Terranea Resort. 

Walking the trail along the coast.

Summer eats....

make your own pita sandwiches & quiche

Back to Portola Coffee Lab. 

Mango Passion Cake at Christopher Garren

Nectarine Cake

& summer continues...

Please excuse the holes in my cake :)

Nectarine Cake

adapted from Dorie Greenspan

 

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

Scant 1/4 teaspoon ground cardamom (optional, I did not use it)

5 tablespoons unsalted butter, at room temperature

3/4 cup (packed) light brown sugar

2 large eggs

1/3 cup flavorless oil, such as canola or sunflower

Grated zest of 1 orange (I only had a lemon so I used that)

1 1/2 teaspoons pure vanilla extract

2 nectarines, pitted & sliced

1.  Center a rack in the oven and preheat the oven to 350 degrees F. Butter an 8-inch square baking pan, dust the inside with flour, tap out the excess and put the pan on a baking sheet.

2.  Whisk together the flour, baking powder, salt and cardamom, if you’re using it.

3.  Working with a mixer, beat the butter at medium speed until it’s soft and creamy, about 3 minutes. Add the sugar and beat for another 3 minutes, then add the eggs, one at a time, and beat for a minute after each egg goes in. Still working on medium speed, beat in the oil, zest and vanilla—the batter will look smooth and creamy, almost satiny. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are incorporated.

4.  Run a spatula around the bowl and under the batter, just to make sure there are no dry spots, then scrape the batter into the pan and smooth the top. Arrange the sliced nectarines in the batter.

5.  Bake for about 40 minutes, or until the top is honey brown and puffed around the nectarines and a thin knife inserted into the center of the cake comes out clean.