ART: Jorge Marin

I have lusted over my friend Todd's bronze Jorge Marin sculpture for as long as I have known him.  On our trip to Puerta Vallarta, years ago, I was lucky enough to see some full, life-sized pieces at a local gallery and it strengthened my resolve to one day own one of these beautiful things.  That hasn't happened yet, but I believe it will.  All these photos are of pieces in bronze by Jorge Marin and were clipped as screen shots using my iMac.  Check out his WEBSITE.

My photo from Puerta Vallarta trip.

Bernardino Oriental Monumental 2008 - Amazing detail.

This is the one that started the love affair with Jorge Marin.

Inspiration: Restoration Hardware Redux

I love each and every one of these vignettes.  To a one, I could see myself living in them.  I am big on neutral schemes and really marvel at how these get put together.  Restoration Hardware seems to be a design inspiration without competition IMHO.  The lighting in itself is unbelievable. Check them out.  All these images from Restoration Hardware.  Enjoy.

Saturday Eats: Lemon Buttermilk Cake

I love lemon cake.  I adapted this recipe from Ina Garten and really like it.  Next time, I will do it 5 minutes less, but, this is delicious.  You can also do the glaze (see recipe at the end.)

Delicious Still Warm From The Oven

Ingredients

Fresh Lemon Juice and Zest

Two 8" x 4" Loaf Pans

The Surface: Golden and Moist

Cooling on the rack

Adapted from Ina Garten's recipe:

Lemon Buttermilk Cake Ingredients

• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 2 1/2 cups granulated sugar, divided
• 4 extra-large eggs, at room temperature
• 1/4 cup grated lemon zest (4 to 6 large lemons)
• 3 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 3/4 cup freshly squeezed lemon juice, divided
• 3/4 cup buttermilk, at room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon lemon extract (orange works too, and you can use Grand Marnier in the final glaze for a delicious change of pace)

For the glaze:

• 2 cups confectioners' sugar, sifted
• 3 1/2 tablespoons freshly squeezed lemon juice (or orange, or try Grand Marnier for a more "grownup" taste.)

Directions

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired. I cut it to almost fit the bottom and it works great.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest. (You can also use orange in place of lemon in this recipe and it turns out really well too!)

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. Be sure not to over do it or it will be drier than you want.

THIS STEP IS IMPORTANT:  Skip the final glaze if you want, but don't skip this one:  Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

House Love: Facades I Like

The front of the house is the face of your home.  I like these. My absolute favorite is the first one: freshly done craftsman with a hugely modern twist.

Delicious: Cowboy Candy

This delicious treat, a staple in many a Texas pantry, is so easy to make.  I got the basic recipe from
the blog "Foodie With Family".   It has been modified to my taste with a couple of additions that aren't staples.  Enjoy!

Photo: livinranchodelux.blogspot.com

Candied Jalapenos aka "Cowboy Candy"

Yield: About 9 half-pint jars of Candied Jalapenos plus additional jalapeno syrup (SAVE THE EXTRA!)

Ingredients:

• 3 pounds fresh, firm, jalapeno peppers, washed
• 2 cups cider vinegar
• 6 cups white granulated sugar
• 1/2 teaspoon turmeric (I like a nice curry powder instead)
• 1/2 teaspoon celery seed
• 3 teaspoons granulated garlic
• 2 teaspoons granulated onion
• 1 teaspoon ground Chipotle pepper (you will love the smoky with the sweet!)

Remove the stems from all of the jalapeno peppers; slice a small disc off of the stem-end along with the stem.  Discard the stems. Slice the peppers into uniform 1/8-1/4 inch rounds.  Set aside.
In a large stainless steel pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic, granulated onion and Chipotle pepper to a boil.

Reduce heat and simmer for 5 minutes.  Add the pepper slices and simmer for exactly 4 minutes.  Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar.  Turn heat up under the pot with the syrup and bring to a full rolling boil.  Boil hard for 6 minutes.

Use a ladle to pour the boiling syrup into the jars over the jalapeno slices.  Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air.  Adjust the level of the syrup if necessary.  Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.

*If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too.  It’s wonderful brushed on meat on the grill or added to potato salad or, or, or…  In short, don’t toss it out!

Place jars in a canner, cover with water by 2-inches.  Bring the water to a full rolling boil.  When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints.  When timer goes off, use canning tongs to transfer the jars to a cooling rack.  Leave them to cool, undisturbed, for 24 hours.  When fully cooled, wipe them with a clean, damp washcloth then label.
Allow to mellow for at least two weeks, but preferably a month before eating.  Or not.

Classic Cookbook: The French Laundry Cookbook

After reading Michael Ruhlman's book, "The Soul of a Chef; The Search For Perfection" I was so taken by the part about Thomas Keller's French Laundry restaurant, I had to check it out. Rulhman was the writer behind the book for The French Laundry Cookbook.  The restaurant itself is a legendary place in Yountville, CA, in the Napa Valley, the end of many a pilgrimage for foodies.   It is definitely on my bucket list.  The story is great.  I was moved to buy the French Laundry Cookbook; it's wonderful.  The French Laundry website is crisp, clean and makes me want for a little more, just as I imagine the restaurant to be. Check it out HERE.

Michael Ruhlman's website is amazing as well.  Please, go to it and become as enamored with it as I am.  It has just the right balance of commercial "buy my stuff" website content and good old fashioned "this is how to do this".  I heartily recommend his books - they are written from a unique perspective of a really well balanced writer as well as a CIA trained chef.  Go to the library and check them out!