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Sisters in Paris - The Painting

Sisters in Paris - Painting by Barbara Andolsek

Barbara Andolsek has painted yet another of our photographs, this one Peter took (haha!) of two sisters in Paris on Christmas Eve in 2007. The sisters are marveling at the "dancing diamonds" of the Eiffel Tower, having just enjoyed a long leisurely lunch at the Jules Verne Restaurant. Looking forward to walking along the Seine on a chilly Christmas Eve, back to a warm apartment at the back door of the Louvre, the sisters enjoy, a memory-making moment of togetherness in The City of Light.

 

Chipotle Chili Con Carne

Growing up, every Sunday was "the cook's day off" in our family. This was the day Mom and Dad could spend time together and they could usually be found relaxing, watching golf or some other sport on TV. My father owned a retail shop on Cape Cod which was open 365 days a year, but on Sundays the shop closed at 1:00 p.m. so the afternoons were theirs. "The cook's day off" meant that there was a slow-simmering pot of something on the stove that didn't require a lot of attention, and that pot was usually filled with spaghetti sauce or chili, and we were all allowed to get our supper whenever the mood moved us.

I've always liked the family recipe for Chili Con Carne, but recently I tried a variation which both Peter and I adore - replace the regular chili powder with Chipotle chili powder, but not on a one-to-one basis! Chipotle chili powder is very spicy but also has sweet-smokey characteristics that really update this recipe. Because I've had them in the house, I've also added sautéed mushrooms recently and really enjoy the result.

This would be a great addition to your New Year's Day spread. I like it with served with scoops or crackers; Peter likes to add the works - cheddar or monterey jack cheese, chopped yellow onions, and sour cream. To finish it off, accompany a big bowl of this chili with an ice cold glass of milk or beer.

Chipotle Chili Con Carne
Serves 6

1 tablespoon unsalted butter
1 tablespoon olive oil
1 cup chopped yellow onion
2 pounds ground beef
2 cans condensed tomato soup
2 small cans (soup size) kidney beans
1 tablespoon chipotle chili powder* or 4 tablespoons of regular chili powder
1 scant teaspoon of kosher salt
1 pound mushrooms, sautéed separately in butter/olive oil combination - optional
=======================================

• Add butter and olive oil to a large skillet; melt butter. Sauté onions until soft and translucent, about 10 minutes.
• Add ground beef; stir and brown completely. Drain off excess grease.
• Add tomato soup, kidney beans, chili powder, salt, and sautéed mushrooms, if using. Stir to blend.
• Cover; cook slowly over a low flame, 1 hour.
• Serve with crackers and/or sour cream, shredded cheese and chopped onions.

* When we first modified this recipe, using the chipotle chili powder, I replaced the regular chili powder, measure for measure. The result was 10-alarm chili! The next batch we cut back to less than half the original measure and that was still spicy. The above proportion of chipotle chili powder has been adjusted for our fiery experience, and we believe it should provide an acceptable amount of heat along with its wonderful smokey flavor, but you should play with the proportions your self, building to the heat you like.

 

 

 

Alexa Ray Joel

Who doesn't like The Piano Man, Billy Joel? I expect very few answered that question affirmatively. I'd argue, Joel is one of the most talented musicians of our time, and guess what ... it appears to me that his daughter Alexa Ray inherited her father's musical genes. Alexa Ray Joel was interviewed a while back by Howard Stern and she also performed her recent single release called Notice Me (4:29 minutes into the interview video). It's not the most sophisticated melody but I find it's hard to get it out of my head once I've heard it ... and that's a good thing ... I end up humming it to myself all day long. But what I particularly liked was the vocabularly used in the lyrics (when words are used), and the unabashed candor of this young generation. When was the last time you heard the words "beguiling" or "reclusive" in a song that also mentions being not being a "hoe", and ends in Sha-La-La-La?

Alexa is obviously talented, showing promise in her melodies as well as lyrics. It will be lots of fun to watch her grow.

 

 

Merry Christmas

From Paris!

La Tour Eiffel Dressed in Dancing Diamonds

Paris Christmas Eve Day

Peter and I started the day soon after sunrise (which is at 8:43 a.m. here in Paris) at the Grand Palais. We'd purchased tickets before we left the states for a 9:00 a.m. entrance to the Monet exhibit. What a wonderful way to spend a morning - with hundreds of Monet's paintings. When we finally left those hallowed halls it was just before noon. It was still gray with snow flurries, and we decided to walk along the Champs-Elysées to the Place de la Concorde to check out the ferris wheel. The boulevard was lined with tiny one room white-wooden shops selling everything from scarves to spices, from crepes to caviar - which of course is where we stopped for a quick pick-me-up - a blini with a good dollop of caviar and a shot of ice cold vodka.

When we reached the Place, we decided there's no better time than the present, so we climbed on board the ferris wheel to see what we could see. I'm sure this is spectacular on a clear, sunny day but we really enjoyed this perspective on what appeared to be a black and white Paris. We could see all the way down the Champs-Elysées to l'Arc de Triomphe; la Tour Eiffel was framed at times by the golden statues on the Pont Alexendre III; and, to the east the Tuilleries led to the Louvre and in the distance we could even see the towers of Notre Dame. We hope you enjoy the views too.

  

Merry Christmas one and all.

Happy Christmas Eve

From Paris!

La Tour Eiffel on Christmas Eve

 

Champs-Elysées - Christmas Eve

 

Snowing in Paris

Our lady ...

Notre Dame in the Snow ©2010 Claudia Ward

Salting the banks of the Seine ...

The Banks of the Seine ©2010 Claudia Ward

More later!

 

 

Our View in Paris

We've rented an apartment in Paris for Christmas in Montparnasse (15th Arr.). When we arrived yesterday it was to a chilly, foggy, and gray Paris, none of which disturbs us, and in fact, we think it added a "je ne sais quoi" to some of our photos.  

We selected this apartment for the view (and the price) and it truly is quite wonderful. 

 Ferris Wheel at Place de la Concorde ©2010 Claudia Ward
Eglise du Dôme ©2010 Claudia Ward

 As many of you probably know, the Eiffel Tower lights up at night, but every hour on the hour it puts on a special light show, which my sister dubbed "dancing diamonds" when she was here three years ago. We could lie in bed watching that show last night. What a wonderful way to drift off to sleep, heavy with jet lag and yet light with anticipation.

"Dancing Diamonds" on the Eiffel Tower

Today it is snowing and we can hardly see la Tour Eiffel at all. Off for some more adventures.

 

 

Winter Solstice & Lunar Eclipse

Winter Solstice is the shortest day of the year which also means it will be the longest and darkest night. At the time of the Northern hemisphere's Winter Solstice, the sun is at its lowest in our skies because the North Pole is pointed away from it. Tonight, however, will be that much darker as there will be a total lunar eclipse as well. According to NASA, this is the first time these two events have coincided since 1638 (372 years ago). And to top it off, a meteor shower is expected during the peak of the eclipse, which would likely be completely missed because of the moon's light, if it weren't for the eclipse. No need for special glasses or equipment to watch the show, just walk outside and look up.

The thing about a lunar eclipse is that it can be observed, weather permitting, over several hours. On the east coast of North America, the lunar eclipse begins around 12:30 a.m. EST Tuesday (tomorrow) morning and ends officially at 6:04 a.m.; on the west coast, it begins around 9:30 p.m. PST tonight and ends at 3:04 a.m. tomorrow.

A total lunar eclipse occurs when the Earth gets between the full moon and the sun, blocking the sun's light from bouncing off the lunar surface. There are a possible 12 stages to a total lunar eclipse (check this out, how cool) and, on the east coast, the total eclipse stages begin at 2:41 a.m. and end at 3:53 a.m., with "totality" occurring at 3:17 a.m. Who knew this could be so interesting?

So what's described as the shortest day, could become your shortest-longest night - that is if you stay up to watch the many phases of this lunar event.

Green Beans with Toasted Walnuts and Dried-Cherry Vinaigrette

I love this new trend of using vinaigrettes on cooked vegetables which you can find nearly everywhere these days. The vinaigrette replaces the more commonly used butter and brings with it a lot more flavor and texture to complement the primary vegetable. Perusing November's bon appétit, I found this recipe for Green Beans with Toasted Walnuts and Dried-Cherry Vinaigrette. I made it for Thanksgiving and it was declared "A Repeat" which in our family vernacular means, "Please, make it again".

Finding dried cherries was a bit of a challenge and worth the search, but if you can't find cherries, I'd imagine that dried cranberries or even golden raisins might be acceptable substitutes. Toasting the walnuts is simple, just place them in a dry skillet and toast over a medium-high flame for 3-5 minutes, shaking the skillet to toss or turn the nuts. Do not leave the nuts, for they can burn. These beans can be made a day ahead, are delicious served at room temperature or chilled, and are great left over. So what's not to like about that?

Green Beans with Toasted Walnuts and Dried-Cherry Vinaigrette
Makes 8 Servings 

⅓ cup extra-virgin olive oil
⅓ cup minced shallots
3 tablespoons plus 2 teaspoons Sherry wine vinegar
2 tablespoons chopped fresh mint
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon sugar
⅓ cup dried tart cherries
1½ pounds trimmed slender green beans (such as haricot verts)
½ cup walnuts, toasted, chopped
=======================================

• Whisk first 7 ingredients together in a small bowl. Mix in the dried cherries; set aside. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover; chill. Bring to room temperature; rewhisk before using.
• Fill large bowl with water and ice; set aside. Cook green beans in a large pot of boiling salted water or steam them, until crisp-tender, 3-4 minutes (or more if you prefer). Drain. Transfer beans to bowl with ice water; cool. (This step stops the cooking and intensifies the color of the vegetable.) DO AHEAD: Can be made 1 day ahead. Wrap beans in paper towels; enclose in a resealable plastic bag and chill. Let stand at room temperature 1 hour before continuing.
• Toss green beans, walnuts, and vinaigrette in large bowl. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Serve.

If you need another vegetable for the holiday side board, try these, they will not fail you.

 

Holidays In New York

Everything dresses up for the holidays in New York - the buildings, the boats and of course, the Christmas Trees. Dressing the columns of the New York Stock Exchange in lights depicting the American Flag began in 2001 - the Christmas after 9/11 and continued for eight years. That became one of my favorite holiday decorations, especially because it was in "my hood". The South Street Seaport puts christmas trees on all of the tall ships and even some tugs, elegant Fifth Avenue shops wrap themselves up as gigantic presents or cinch themselves in golden belts, and of course, Rockefeller Center brings out life-size toy soldiers to herald the season's Greetings.

When we posted Harbour Lights earlier this week, a friend who is a former New Yorker and now an ex-pat in the English countryside, said she'd "love to see some more shots of the city at holiday time." Well, this one's for you Deb, I hope you enjoy them.

  Photos ©2006 Claudia Ward
Music: Guillâume, prends ton tambouri by The Christmas Revels

Merry Christmas and Happy New Year to one and all!

Apple-Sausage Stuffing

Everyone loves the traditions of holiday meals, but each generation likes to put their own spin on the traditional classics, at least that's the way I felt years ago when I first began hosting holiday gatherings in my home. Stuffing is one of these classics and in our family it was always very simple - day old bread with sautéed onions and celery, melted butter, and poultry seasoning.

When I ran across this recipe for Apple-Sausage Stuffing years ago, I couldn't resist. Who doesn't like sausage, apples, bacon, and mushrooms? Answer ... my father, oh well. Everyone else has loved this version of the stuffing classic. I made it yesterday and Peter couldn't keep his spoon out of the pot. This recipe is easy and the results are yummy whether you stuff a bird or cook it outside in a casserole. If you're looking for a variation on a theme, try this one - you won't be disappointed.

Apple-Sausage Stuffing
Makes enough stuffing for a 10-to-12 pound turkey

1 pound link sausage
10 slices of bacon
1 large onion, chopped
1 cup chopped celery
½ pound mushrooms, sliced
2 apples, cored and diced (hard apples like Red Delicious)
1 cup chopped parsley
1 teaspoon each sage and ground thyme
1 loaf (1 pound) firm-type white bread cut into 1-inch cubes
2 cups of chicken broth
Salt and pepper to taste
=======================================

• In a medium-size stock pot, fry bacon until crisp. Drain on paper towel, cool and then crumble. Drain off some, but not all, of the bacon fat.
• Add sausage to the pot and brown on all sides. Remove sausages and cut into 1-inch pieces. 
• Return the bacon and sausage to the pot.
• Add onion, celery, mushrooms, apples, parsley, and herbs. Sauté; stirring occasionally, for 5 minutes.
• Stir in the bread cubes and chicken broth.
• Season to taste with salt and pepper.
• Pour mixture into a bowl, cover and cool.
• Stuff turkey, loosely (do not pack it in tightly), with the mixture just before placing in the oven. Stuff body and neck cavities; sew or skewer openings. Tie legs together and turn wings under body. Cook turkey according to your preferred method or place stuffed turkey on a rack in a roasting pan and roast in a preheated moderate oven (350℉) for 20 minutes to the pound. N.B. Once the turkey is cooked, remove all of the stuffing from the bird, never leave it inside the bird ... you don't want to get sick.
• If you'd rather not stuff a bird, spoon the stuffing into a well greased 2-quart casserole and place in the oven along with the turkey for the last hour of cooking.

 

The Mayflower - Chatham, MA

 

At the cross roads Main Street and Chatham Bars Avenue in Chatham, Massachusetts on Cape Cod, you will find The Mayflower Shop. Established originally in 1885, "the store", as we affectionately call it, has been in our family for 57 years. Summering on the Cape as a child, my father became acquainted with this retail gift store and when he was a young man, he told the owner that he'd be interested if he ever wanted to sell. A while later, the call came, and my mother and grandmother pooled their monies and bought my father the store. 

The Mayflower is not just a gift shop, it also sells magazines and newspapers, greeting cards, toys and hobby materials, cigarettes and candy, batteries (of course), and it's the largest supplier of office supplies on the lower Cape. If only the stores creaky wooden floors could speak, what tales they could tell of Chatham over the last 125 years.

"The store" is open 365 days a year and has been the backdrop for lots of drama in our family and lots of learning over the years. My sisters and I learned how to count and make change at the store, standing on a step stool behind the cash register, which was half as tall as we were. We learned about inventory and pricing by counting every item in the store each year, and pricing new inventory as it came in from Dad's suppliers. We learned about customer service and that "the customer is always right (even when they're wrong)". We learned to work and be dependable by the behavior we observed. And we learned patience which was sorely tested every Christmas Day, when Dad worked from 7:00 a.m. to 1:00 p.m. so presents under the tree were never touched until after lunch.

Well Dad died several years ago now and his wife is going to retire, so the family business is up for sale. The store is special, not only to us, but to so many families who have grown up and old with this landmark - locals and tourists alike. "It's just always been there." Longstanding businesses on Main Street in Chatham do not come up for sale very often, so this truly is a "once in a lifetime" opportunity.

Do you long for a simpler way of life, the life style of a simple New England town, and a really short commute? Do you want to be your own boss, be an integral part of a thriving community, and know nearly everyone in town?
Would you like to call one of the prettiest Main Streets in America your office? The time is now. Check out this unique business/real estate opportunity, because it won't be around for long. What a Christmas present this could be!

 

Harbour Lights in Downtown New York

Downtown New York holds a special place in my heart, as many of you know. It just suits all my sensibilities - the narrow streets, the architecture, the history, and easy access to views across the waters of the Hudson River, New York Harbor, and the East River. Perched above the East River, set deep in the South Street Seaport, is one of my favorite places in all of New York - Harbour Lights, a restaurant with one of the all time best views in the city, hands down.

Harbour Lights is on the third floor of Pier 17, tucked securely into the northeast corner of the building. Peter and I have been going to Harbour Lights for years and were so glad when we saw it reopen after 911. We've loved sitting out on the deck on a summer day, enjoying a lobster salad but even more enjoying the panoramic view of Brooklyn, the river with its three southern bridges - the Brooklyn, the Manhattan and the Williamsburg, and lower Manhattan. Spectacular on any day, this view is breathtaking at night when all the lights of these burroughs and bridges come up, and on a crisp evening around the holidays, there's no more festive location. Harbour Lights dresses itself elegantly in garland and white lights in December, but never seems to detract from the city just beyond it's picture windows. 

Peter and I met friends here last week and of course Peter came with cameras in hand. He couldn't wait to see how HDR (High Dynamic Range) photography would reveal parts of the city we both love. We sincerely hope you feel the festiveness of the holiday season in downtown New York.

 

Photos @2010 Peter Tooker; Slide Show by Claudia Ward & Peter Tooker 

Mushroom Soup Sans La Crème

Mushroom Soup without la crème (the cream) - how good is that? Well, when the recipe comes from The Union Square Cafe in New York City, it's really, really good. Simple, nutritious, and full of flavor and texture - we're making an extra big batch and freezing some for those upcoming cold winter weekends in front of the fire.

Mushroom Soup Sans La Crème¹
Serves 6 

2 tablespoons butter
1 cup peeled and sliced carrots
1 cup sliced onions
1 cup sliced leeks, washed, white and light green parts only
½ cup sliced celery
1 teaspoon fresh thyme leaves
2 pounds cleaned and sliced white mushrooms
6 cups chicken stock, preferably homemade
1½ teaspoons hosher salt, or to taste
⅛ teaspoon freshly ground black pepper
4 teaspoons minced chives
3 tablespoons extra-virgin olive oil
====================================

• Melt butter over medium heat in a large soup pot.
• Add the carrots, onions, leeks, and celery and cook until tender but not browned, about 10 minutes.
• Stir in thyme and mushrooms and cook for 5 minutes, until the mushrooms lave softened.
• Add the chicken stock, salt, and pepper and simmer, covered, for 30 minutes.
• Purée the soup in a food processor or blender in a s many batches as necessary.
• Adjust seasoning to taste.
• Serve in warm bowls with a sprinkling of chives and a drizzle of extra-virgin olive oil, if desired. 

We're off to watch a movie!

¹Meier, Danny and Romano, Michael, The Union Square Cafe Cookbook (HarperCollins Publishers 1994) p. (100) 

 

 

Barbara Andolsek - Artist

Barbara Andolsek's art is special in my mind and I thought that long before she began using some of my photographs as material. She has an ability to convey in paint - light, water, texture, and sentiment - an ability I envy. She conveys an intelligence and sometimes humor - about life and light - that I enjoy and I hope you may too. Her paintings are often small, which makes them all the more amazing to me, they capture my eye and imagination ... within a small frame. Without boasting (but wanting too), Barbara painted these three paintings from photographs that I've taken. I love her renditions! 

 City Softness

Sisters

 

 

 

 

 

Beach Blanket 

 

Please visit her website and blog, it's a journey and delight - each painting a little bit of magic. You should see what she does in her still lifes!

 

White Oaks

White Oaks, located in the scenic Upper Delaware River Valley, is the country home of good friends. The property comprises a log cabin, several out-buildings, and a spring fed pond, all situated on rolling hills amidst 30 acres of wooded grounds. The peace and quiet at White Oaks are to be savored. There are trails in the woods for hiking in the spring, summer, and fall, and skiing in the winter, and the pond is perfect for swimming in the summer and ice skating in the winter. The entire property is special but what is most charming is the house - a log cabin, built solidly - with the logs acting as their own insulation!

Peter's been practicing internal shots with HDR processing and these are the results. No burned out or blacked out spots, isn't it great? Enjoy this little slice of country living - we certainly did.

 Photos © 2010 Peter Tooker; Slide show by Claudia Ward

Music: Brandenburg Concerto No. 1 in F, Bwv1046: 3rd Mvt., by J.S. Bach

 

 

 

Homemade Chicken Stock

 
Homemade chicken stock is wonderful and an essential part of our "pantry" these days. It's the linchpin for most of the soups we make - and let me tell you, we never have canned soup anymore. Why would you? They're bland, poor representations of the original products used to make them, and more often than not over-salted for preservation. Homemade soup, made with homemade stock ... there's no comparison, and once you begin making soup at home, I'll bet you'll never stop.

We made Artichoke and Parmesan Soup for the appetizer for Thanksgiving dinner last year, the base of which was homemade chicken stock, and the Italian Wedding Soup posted earlier this year shouldn't be made without homemade chicken stock. Making stock is practically effortless, you don't even have to peel the vegetables, and it pays dividends the entire time it simmers. The aromas that float throughout the house are subtle yet divine.

Most of you know by now that I attended cooking classes with Patricia Wells on her farm in Provence. You also know that I have a sizable library of cookbooks - a number of which (7) were written by Patricia. In each cookbook, she always includes a recipe for chicken stock and in each there are always variations, which really tells you the flexibility there is in making stock. Why did I gravitate toward Patricia's recipes versus others? Her clear instructions and tips, like using a pasta pot fitted with a colander which makes it easy to remove the ingredients and start the straining process, putting the bouquet garni in a wire mesh tea infuser, and always starting with cold water for a clear stock - all invaluable tips. And, her recipes for stock generally yield 2-3 quarts which "fits" my kitchen and freezer.

Try it, you'll find the assembly a snap, the aromas divine, and the clean up easy, especially if you use the pasta pot with a colander. It's fall. It's soup time. Start a pot of stock, take a long walk in the crisp fall air with all of those crunchy leaves, and come back to a house that smells of love - for surely you're making this for those you love.

Homemade Chicken Stock*
Makes 2+ Quarts

4 pounds raw chicken parts (I use chicken wings)
2 large onions, halved but not peeled
4 cloves
4 carrots, scrubbed but not peeled, cut into 2-inch pieces
4 ribs of celery, with leaves cut into 2-inch pieces pieces
1 head of garlic, halved but not peeled
1 leek, white and tender green portions, halved lengthwise and rinsed, cut into 2-inch pieces
Pinch of salt
12 whole pepper corns
Bouquet garni: several bay leaves, fresh celery leaves, sprigs of fresh thyme, and parsley, encased in a wire mesh tea infuser
===================================

• Place the chicken in a pasta pot fitted with a colander and fill with 5 quarts of cold water.
• Add all of the remaining ingredients, ensuring that the water covers them. If not add a little water.
• Bring to a gentle simmer, uncovered, over medium heat.
• Skim to remove any scum that rises to the surface. Add additional water if necessary to replace the water removed. Continue skimming until the stock is clear. (This can take up to an hour.)
• Continue to gently simmer the stock for another 2 ½ hours.
• Lift out the colander with all of the ingredients, allowing the stock to drain from the ingredients but do not shake. Discard ingredients.
• Line a large colander with a double layer of dampened cheesecloth and place it over a large bowl. Ladle - do not pour - the stock into the colander to strain off remaining fat and impurities. Measure the stock and if it exceeds 2-2½ quarts, return to moderate heat and reduce. 
• Place stock, in a bowl, in the refrigerator. When it is chilled, spoon off all traces of fat. Transfer chilled stock to covered containers. The stock may be refrigerated safely for 3 days or can be frozen for up to 3 months. Do not forget to label the containers with the date.

Tips for Stock Making from Patricia Wells:

✓ For a clear stock, always begin with cold water and bring it slowly to a simmer. Never allow a stock to boil or it will be cloudy, since the fat will emulsify. Cold water also aids in extracting greater flavor.

✓ For the first 30-60 minutes of cooking, skim the impurities that rise to the surface of the stock as it simmers.

✓ Use a tall pot, for it will limit evaporation. I always use a large pasta pot fitted with a colander, which makes it easy to remove the stock ingredients and begin to filter the stock.

✓ Once the stock is cooked, strain before cooling. Allowing to cool with the vegetables and herbs will darken and cloud the stock.

______________________________________

* This recipe is an amalgamation of a number of Patricia's Chicken Stock recipes with reliance on those in Patricia Wells At Home in Provence (New York, NY: Scribner, 1996), The Paris Cookbook (New York, NY: HarperCollins, 2001), and Vegetable Harvest (New York, NY William Morrow, 2007). 

 

 

Pittsburgh PA

The architecture in The Golden Triangle in downtown Pittsburgh is stunning - modern steel and glass reflect stone structures from previous generations. In this slide show, I think you'll agree that Peter has captured Pittsburgh at her finest and shown her off with wonderful high dynamic range. (Note: This is Peter's work, it was only posted from my Vimeo account.)

 HDR Photos ©2010 Peter Tooker

Music: Winning by Randy Newman