Unleash Your Inner Chef

We Have a New Blog!

2010-03-30T05:11:00.000-07:00

Please visit our new blog, our prettier more awesome blog!
http://powell-co.com/TastyTalk

Chow!

2009-12-14T05:11:00.000-08:00

Tis' the Season!

A great time to hunker down and enjoy the pleasures of indoor projects... baking, braising, mulling... mmmmm. But before I take to the great indoors (and before the birds get to all the vibrant winterberry and juniper) I focus my attention on winter's outdoor projects that will take me past the New Year, and well into February.

From the outside my home is a traditional Cape adorned with simple window boxes that change with each season. Winter is truly my favorite time to dress my boxes. Unlike other seasons where I find myself shelling out big bucks for exotic annuals, gourds and more, winter is all about the natural offerings just steps from my front door.

Living on a salt marsh with a tidal river surrounded by a 2 acre beautiful pine forest, I am generously provided with quintessential offerings. I take full advantage while keeping conscious of the environment. Each year I make a mental note of certain areas I clip from, and stay away the following year to encourage growth. If you clip from the same spot year after year chances are one day you will find there is nothing left! Pine, cedar, winterberry, moss and so-on are all slow growers and can easily disappear, so be kind and try not to get too greedy!

Before the temperature plummets I head out with a big bag, clipping sheers and knee high wellies (it gets pretty murky around the marsh and I want to be prepared!) in search of hearty greens for my bare boxes. The best time to do this is right after a windy storm when green pine has fallen and pinecones are everywhere! This year I got a little help from a neighbor who lost a huge pine. I sent my husband over with the chain saw and whalah I had more pine that I knew what to do with!

Make sure you leave dirt in your window boxes as this with anchor and secure your greens. I start with the bigger white pine and fill in with the juniper, princess pine and cedar as I go. The last touch is the winterberry, a brilliant splash of color that is visible from across the yard. I like to keep the boxes uniform and lay out a plan of attack before I go gathering.

Lovely!

I like to have a little something extra by the front door to welcome friends and family. Some years it is a wreath, last year it was a festive posy and this year I dug up an old red pail and filled it with white pine and some gorgeous holly given to me by a friend.

My window boxes are done, a sure sign that winter is here.
Now back to the kitchen!

2009-09-14T04:26:00.000-07:00

Bay End Farm + The Blue Room = One Long Table!

I experienced the delicious pleasure of attending a 'From Farm to Table' event late last month. Held at Bay End Farm, our dramatic 'One Long Table' sat 80...... simple sophistication at it's best!

The Blue Room from Cambridge packed up their knives and cooked straight from the farm, transforming fresh ingredients.. picked that day... into vivid, mouthwatering masterpieces.

Our extraordinary evening started early with a tour directed by Kofi, the shy and highly intelligent owner of Bay End Farm. While we sipped a chilled 2008 viognier, domaine sallies, Kofi led us from field to field. http://www.bayendfarm.com/

He talked in great detail about the burden of the blight this season, and how it literally wiped out his entire crop of tomatoes. You have to sell a lot of cucumbers to make up for that kind of setback!

We really lucked out. The weather was perfect and the company was as interesting as Kofi's tour. Royal Chef Steve Crellin was in attendance. He loved hearing about the rebirth of organic farming in Southeastern Massachusetts and the preservation of the integrity of fresh, local food.

Lauren Feinburg was all smiles. Making the trek to Bourne from Boston, she choose to attend the event with a friend in celebration of her birthday, smart lady.

The scene was chic simplicity. A civilized union of 80 genial neighbors coming together between soil and sky, to sit and savor the treasures which come from the earth directly under foot.

Wine and food was brought up each side of the table. Jovial helpers - many just washed up from a day in the field - served a five course, five star, line up starting with a chicken liver pate topped with a tomato jam - which I immediately went home and recreated in my kitchen OMG! - served with sliced Iggy's bread. We washed back blue fish cakes with a crisp Girasole Vineyards, 2008 Chardonnay... yummy.. and moved onto this fabulous Greek Salad.

The refreshing presentation of each course was ultra carefree, exuding an essence of ease beyond imagination. http://www.theblueroom.net/

By the time our smoked suckling pig and ribs arrived (not as scary as it sounds), everyone was really getting into the groove, feeling the love and extending introductions beyond their immediate neighbors.

I met so many interesting people. I even had the chance to meet one of my unsuspecting idols! Pegja, owner of Iggy's Bakery. Along with his big personality he provided his award winning artisan breads. Iggy's was always my choice of bread when catering. I started buying Iggy's in 2000 and was instantly hooked. http://www.iggysbread.com/
The sun went down quick, kind of like the wine and fish cakes! Before it was time to say goodbye everyone who was involved in orchestrating this glorious event came out for a toast and a bow. Very beautiful.

Already a popular tradition on the west coast, I predict we will be seeing much more of this sort of gathering here in New England. This event helped raise thousands of dollars which will be used to rebuild the farmers market on the Bay End Farm property. Nice.

Unleash Your Inner Locavore!

2009-08-31T08:52:00.000-07:00

Making a difference, one bite at a time!

I dedicated August to the locavore that lurks in all of us.
Living in New England, southeastern Massachusetts to be specific, we have lots of opportunities to buy local. A literal rebirth of farming in this area is going on right at this moment. Brave farmers, willing to weather the storm.... the blight.....the insects...... are banning together to bring back this once thriving industry.

Eileen at Lucky Field Organics in Rochester, Ma hooked me up with some serious Beet Greens for my August cooking classes and took me on a personal tour of her working farm. Typically tomatoes rule in August, but with this summer's weather.. or lack there of... beautiful lettuces are taking the helm of this organic wonderland.

Eileen and her husband Wes have been farming in this area for 6 years. They have a CSA membership upwards of 100 and are constantly looking for creative ways to extend their season.

Here are the remains from the beet patch Eileen freshly picked for me. The beets made their way into happy CSA bins!

Visiting Lucky Field Organics is like going back in time. As I walked through the fields I felt an overwhelming urge to camp out under a big tree and watch the wind comb each crop.

Andreas, a friendly farm hand, was hard at work tying tomatoes. He is 1 of 18 employees that keep the farm running.

Eileen is a hard working woman setting a great example for her kids. We talked a lot about the pressures involved.... farming ain't easy... one must be persistent and have patience... her biggest complaint is that she has little time to cook the delicious wonders coming off her property.

I left Lucky Field with a big bin of beet greens, 5 lbs to be exact. They were DELICIOUS!

In my class, curious cooks enjoyed them in several ways. Gratin (who knew!), Braised with Bacon and Port Wine, and as a simple salad with goat cheese and roasted beets!

The results were divine.
Locavore! Make a difference, one bite at a time!

Visit Lucky Field Farm and find out how to become a CSA member. http://www.luckyfieldorganics.com/

For more info on Southeastern Massachusetts farmland vist http://www.howonearth.net/

Chow!

Unleash your inner Farmer

2009-08-10T15:30:00.001-07:00

This is me this past May.... Carrying on my own personal legacy. See I have farmer's blood running through my veins. Literally. My maternal grandmother 'Damma' (born Doratha Stone) was born and raised on a family dairy farm. The oldest daughter of 11. Life was simple, hard but simple. Love and aspirations swept her away from the farm, but the little farm girl within lives on.
My young summers were spent with Damma (and Pops) in Sudbury Massachusetts. She shared her spectacular garden with me each year. She went over every square inch of dirt. Making sure I inspected each growing specimen with a keen eye and a gentle hand while she went over each garden beauty, ranging in dozens of varieties from squash to onions to Brussels sprouts, fine tomatoes and hearty lettuce, sweet carrots, peas and peppers. Many plants were started from seed, harvested from the farm - talk about heirloom - it thrilled me - thanks Damma!
With the help of my husband and sometimes interested son, I take the time to capture the thrill of the garden. Here are some luscious results.

Honestly, I don't even know what type of squash this is. I think a stow-away made it into my pack of zucchini seeds!

The harvest is light this year with heavy rains and cool weather. But in time, the garden always produces. I promise a zucchini recipe soon!

This little ornamental gourd will be a sweet addition to my festive fall mantel

Rainbow Swiss Chard is super delicious sauteed like spinach in olive oil with garlic and a tiny swirl of butter at the end. Or simple chop and toss into soups, stews and sauces.

We've come a long way from May!

My Grandmother is unable to garden at 92, but loves to revisit that rich time in her life.

She now cheers me along and consults like a pro.

Unleash YOUR inner Farmer!

CHOW!

Mozzarella Maven

2009-08-07T06:32:00.001-07:00

Mamma Mia!
Mozzarella!

The Mozzarella Maven Has done it again!
Thank you Paula Harris for demystifying the makings of Mozzarella! Right Before our very eyes!

Powell & Company Cooks! received first hand look at this old world art.

Who new that a gallon of milk could be transformed
into stringing delicious cheese in less than 40 minutes!

The results were divine. Contact me for more info on Homemade Mozzarella!

wendy@powell-co.com

Chow!

In Search of Sun

2009-08-01T14:01:00.000-07:00

Where the Grubber Meets the Road

It was 9:00 am the Thursday before the 4th of July when my husband proclaimed, 'I just can't take it anymore!". We hadn't seen the sun in over 3 weeks, it was pouring buckets and the forecast was calling for worse. Known for our 'spontaneous adventures' - which some like to refer to as insane and irresponsible - we found ourselves pulling out of our driveway at 3:00pm heading south... destination sun.

Upon our departure my IPhone was telling me that in order to feel the sand between my toes and the sun on my body we were bound for Virginia. A long drive, but we were in mad-mode and it seemed like a good landing spot. We rested our heads in Delaware, checked on the weather before turning out the lights and saw clear skies just 3 short hours away.

Ocean City, Maryland; think Atlantic City without the gambling. Short on culinary delights, but rich in local flavor. We found a 50's beach bungalow smack on the boardwalk and quickly got into the groove.

Independence Pride

Lots of Local Flavor

What did we find in Ocean City on our quest for sunshine? One Enormous Sunny, Sandy, Beach.
Warm waves crashes on a clean coast line. Awesome Lifeguards. Lots of people.
Fantastic Food Finds? Zero - Cheap Eats? Plenty

The "Hungry Surfer" keeps beach bums going with ice cream cones, huge slices of surprisingly good pizza - we found ourselves with a 16 inch in our room at midnight - and cold cups of lemonade.

Margaritas are a must during a spontaneous adventure. We found expertly mixed margies at, fittingly, 'Hammerheads'. Cool female staff, decent looking ribs and wings.

Skip Jacks is the place for Cold Coronas, Crab Dip and prime people watching from the deck - which overlooks the boardwalk which goes on for something like 100 blocks.

Phillips Plaza provided an efficiency from the 50's. Clean and comfy. We really got lucky!

Summer is Here!

2009-06-28T09:22:00.000-07:00

Farmer's Markets are popping up like daisies in and around Plymouth. Although the weather hasn't been cooperating and crops are in desperate need of some serious sun, the strawberries and various greens are bountiful.

On my trip to the Plymouth Farmer Market Saturday morning, I could literally smell the strawberries before I crossed Court Street. A pricey $6 a quart for luscious, juicy, perfectly ripe, never been refrigerated, strawberries seemed fair. I already had a plan for the strawberries... Rustic Strawberry Tart.... I've been practicing all month at Powell & Company Cooks!... but with California strawberries... not these sweeties from Middleboro!

The strawberries were literally bursting which provided my tarts with an overflow of juicy strawberry liquid. I feared this would be problematic..... I was wrong.... they were so delicious I had trouble keeping my hands off them until dessert!

Really Easy to make - especially with instant pie crust! Yes, that's right. Betty Crocker Baby. You can always sub out the strawberries for any seasonal fruit... like Blueberries! Chow!

Rustic Strawberry Tart
Serves 4-8

Ingredients

1 box of Pillsbury or Betty Crocker Pie Crust Mix (just add water kind! not the kind in the refrigerator section)

4 cups sliced strawberries

1/4 cup sugar

2 teaspoons lemon juice

1/2 teaspoons corn starch

pinch salt

1 egg white, lightly beaten

1-2 tablespoons raw sugar

Directions
· Turn dough out onto a heavily floured surface, knead lightly. Divide dough into 2 equal portions; roll each dough portion into an approximate 8-inch circle. Cover and chill for about 10 minutes.
· Meanwhile, in a medium bowl, combine the strawberries, sugar, lemon juice, corn starch and salt. Stir to combine.
· Preheat oven to 350°. Uncover dough; place dough circles on a baking sheet lined with parchment paper. Arrange half of the strawberries in a pinwheel pattern in one of the dough circles, starting in the middle and forming concentric circles of strawberries, leaving a 2-inch border. Repeat with the second dough circle and remaining berries.
· Fold up the edges of the dough circles over the berries, crimping to seal. Lightly brush the pastry with the beaten egg white. Sprinkle the two rounds with the raw sugar.
· Bake for 45 minutes or until golden brown.

That Simple! Allow the tart to cool before serving.

March Cooking classes

2009-03-02T06:37:00.000-08:00

For a very long time I dreamed of offering cooking classes.

A lot of things get in the way of dreams.
My two dream thieves were time and location.
Running a busy catering company takes up a lot of time.... running a busy catering company in a tiny kitchen...well, there goes your location.
As I said..all plans of cooking classes have been on hold, for a very long time.

My professional path has been a delicious journey thus far. From the commercial confines of Jubilee Catering - please don't get me wrong here, I loved Jubilee with all of my heart and miss it's rustic quirks everyday! - to the free flowing creative kitchen of Powell & Company Cooks! I am very grateful and can't wait to share everything with everybody!

Join us this month as we experience delicious dishes from Soup to Nuts! Literally.
Delicious, Quick and Creative!
That's the mission of Powell & Company Cooks!
Here's what's going on this month...

March is known as the ‘hungry gap’; the lull between the end of winter and the start of spring. A perfect time to treat yourself simply sumptuous!

Curried Pumpkin Bisque exotic aromas of India and beyond. This soup is one of many quick and easy soup recipes I have developed along the way. This sweet and spicy variation has a surprise ingredient!

Black Bean Soup made with prosciutto and seasoned with chipotle is bold in flavor and satisfies with out the fat! Smokey and southwestern this soup is a fine addition to your next south of the border meal.

Toasted Eggplant Bruschetta has a creamy pesto spread. This savory appetizer is a favorite at parties and also makes a killer companion to any soup or salad. Easy do ahead directions and excellent freezability make this hors d'oeuvres a staple! When you hear bruschetta I bet you instantly think of fresh mozzarella, basil and chopped tomatoes all on top of a stale piece of bread.
That's because as Americans we are programmed to think that way. The literal culinary translation of Bruschetta is simply anything on bread, preferably toasted. I used to go crazy with different toppings, and found that the roasted eggplant is numero uno. I get people who hate eggplant to eat this.... do you know someone who needs a little awakening of the palate???

Moroccan Spiced Pork Tenderloin with apricot port wine sauce is a sure show stopper when entertaining. This is the 'Yeah, check me out, I rock in the kitchen' sort of dish. I like to serve this alongside mashed potatoes. You could do couscous or quinoa. But I have to say, there is something about the exotic flavor of a faraway land sitting beside a familiar comfort food. Kind of like the feeling you might get when traveling a foreign country knowing the American Embassy is right around the corner.

Roasted Beet Salad with Goat Cheese and Spiced Pecans is a restaurant worthy combination. Yes, roasting beets takes some time, but do a bunch all at once and delight in them all week. They are really good for you and brighten up mealtime!

March is going to be a lot of fun in the Studio. Bring your friends... Bring your family... Bring your appetite!
Bon Appetite!

Photos by Ed Nute

2009-02-06T13:17:00.000-08:00

Flourless Chocolate Cake

Decadent and Delicious!

If you are anything like me winter gets old…….fast!
February can’t be over quick enough!
Living in the northeast we are programmed to pretend like we love the winter… like we planned it.
Skiing, Sledding, Hot Chocolate! Yeah!
Well, that only lasts so long. Some time in my mid twenties the reality sank in…..
Shoveling, School Cancellations, Heating Bills! Yeah!
Summoned to indoor projects I naturally turn to the kitchen. Thank God for the kitchen! The winter months are when I get acquainted with my oven. I have an open kitchen that sits in the center of my house, so when I start baking the oven doubles as a furnace….killing two birds here. Baking raises the temperature of my home by 3 degrees, no lie, I track this sort of thing… I told you winter makes me CRAZY.

Rather than sit and stew in my own seasonal pity-party, I seek out palatable pleasures beyond chicken soup. With Valentine’s Day acting as the official Hump Day of the Month; and all the good press around the subject; I focus on chocolate. Researchers have some news for chocolate lovers; it may be good for you. Who knew? Scientists reported preliminary evidence recently that cocoa and other chocolates may keep high blood pressure down, your blood flowing and your heart healthy. In addition, it will put a smile on your face!

Here I present to you the Chocolate Trifecta.
Flourless Chocolate Cake with Chocolate Ganache and White Chocolate Drizzle.

You can find the Flourless chocolate cake recipe listed on my website www.powell-co.com Trust me, it's an easy recipe if you follow the directions. If you've never made a flourless cake don't try to improv here, stay to the recipe! The flourless chocolate cake is very nice on it's own with a scoop of vanilla ice cream and a dusting of powdered sugar. But we have winter blues to contend with.. that's when the ganache and white chocolate get involved. Her are the simple steps to bring these three decadent individuals together.

To make the Fourless Chocolate Cake visit my website, http://www.powell-co.com/, listed under 'recipes' you will find it. Bake the cake a day in advance. Let cake cool in the spring form pan, cover and store it in the fridge overnight. When ready to frost remove from springform pan and set cake on wax paper , wire rack or cake plate.

Prepare the Ganache
8 ounces (227 grams) semisweet or bittersweet chocolate chips
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter

Place the chocolate chips in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth.

To frost the cake be sure cake is cold. Brush any loose crumbs from the cake and place cake on wax paper, wire rack or cake plate. (Put the wire rack on a baking sheet. In this way if the ganache drips it will end up on the baking sheet, which makes clean up easier). Using a cake spatula, cover the sides and top of the cake with about 2 tablespoons ganache. This is called a crumb coat and seals in any cake crumbs so that your cake will have a smooth finish. Refrigerate cake for 5 minutes to set the crumb coat. If you have any air bubbles or crumbs in your ganache, pour through a strainer. To cover cake, pour the remaining ganache into the center of the cake. Working quickly, spread with a spatula, using big strokes to push the ganache over the sides of the cake, to create an even coating of ganache. If there are any bare spots on sides of cake, cover with leftover ganache. Refrigerate.

Prepare White Chocolate Ganache
Follow the ganache recipe, substituting the semisweet for white chocolate. When whisked and smooth, divide white chocolate drizzle into two batches. Add 1/2 teaspoon of pink food coloring gel to one batch (I am using a neon pink! I love it!) and whisk until coloring is even throughout. Fill a squirt bottle with the White chocolate. In one direction 'Drizzle' the white chocolate back and forth - or use the fork drizzle method by dunking a fork into the white chocolate ganache and drizzle over cake. Pop the cake back in the fridge to let it set a little. Using another squirt bottle or fork method, repeat the same 'drizzle' in the opposite direction. Place the cake back in the fridge for at least 30 minutes before decorating with strawberries or raspberries.

Tip: Work quickly with Ganache as it thickens as it cools. To revive your ganache into a smooth workable texture microwave in 15 second intervals to achieve desired consistency.

Photos by Ed Nute

Holiday Cookies

2008-12-15T06:45:00.000-08:00

The Incredible Edible Gifts!

a little more about giving homemade happiness during the holiday season...

A tribute to Royal Icing

Check out these Chic Holiday Cookies...oolala...Might I say Sassy!!
I have to admit these cookies are getting a lot of attention around my house!

Isn't it amazing what a little royal icing and brightly colored nonpareils can do for a cookie

Although 'party favors' are not manditory, wouldn't you love to hand these out to holiday partiers? Also the perfect gift for teachers, neighbors and co-workers.

I have lovely memories of the holidays growing up.

Cookies played a big role.

My mother made what seemed like thousands of cookies throughout the month of December. Her repertoire consisted of 'nut rum balls' (which I sadly report I still don't have that recipe..arrrrrr) 'pecan sandies' 'chocolate chip' and an array of sugar cookies dusted with colored sugar. To my memory she never used Royal Icing...I was jealous of people who did! And I have to admit, up until this year I have been afraid of the whole idea of Royal Icing. This was the year to face the fear......and what a let down...Royal Icing is easy and fun!

I am now kicking myself for not finding out sooner.

Here are the results...and a few tips for those who are slightly skeptical

Chocolate Hazelnut Cookies

The Cookie. Choosing the cookie was easy. The December issue of gourmet magazine has a wonderful cookie review and recipes as their seasonal feature. The pictures are gorgeous and each recipe is inspiring. From this I pulled a couple of cookie recipes; Hazelnut Chocolate Cookies and Almond Brown Sugar. I stuck to my own sugar cookie recipe as it is always a winner. The trio make a perfect package for my iced delights.

I wanted to come up with my own original design so I looked for an icing recipes elsewhere. Having never made royal icing I felt it was important to consult her Majesty...Martha. I figure no one has the skinny on Royal Icing like Martha. Her recipe is simple and straight forward..no surprise there.

Royal Icing...as Martha would have it
Makes about 2 1/2 cups
2 large egg whites, or more to thin icing
4 cups sifted confectioners' sugar, or more to thicken icing
1 lemon, juiced

Beat the whites until stiff but not dry. Add sugar and lemon juice; beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days.

When you get the icing to your desired consistency separate it into smaller batches to add color to. Play around with food coloring. I went for a vintage
pastel pallet. I store the separate colors in small plasic containers with fitted lids. I found icing the cookies in stages was the way to go. It definately tied my kitchen up for a full day, but it was worth it, the results were over the top.

My step by step

Make all your cookies in advance. Store them in airtaight containers until ready to ice. TIP: make sure your cookies have a golden brown edge. This will keep your cookies from going soft after you apply the Royal Icing.

Make your icing, separate and color. Store in airtight containers.

Lay your cookies out onto baking sheets or wire racks. Face side up, ready to ice.

Place icing in small pastry bag with a fine tip, or do what I did - I used disposable parchment patry bags found at the craft store, easy clean up and cheap! No fancy tips needed!

Layer your designs - allowing about 10 minutes between each application so the icing sets before applying a new color. Sprinkle on sugars before icing sets. TIP: If you are made the icing ahead of time it may go wet on you. whip with an electric mixer to fluff up the consistency.

Allow the iced cookies to dry for at least 8 hours in the open air. Don't worry that the cookies will go stale, there is enough moisture in the icing to keep that from happening...trust me!

Store cookies in an airtight container or place them directly into gift bags ready to hand out.

dreaming of sugar plums yet?????

Moroccan Spice Blend

2008-12-08T05:38:00.000-08:00

Happy Holidays!!

Last week I participated in the Dovetales Holiday Boutique Show. The Event was fabulous!! Held at the new Plymouth Art Center, dozens of talented artisans came out to share thier creations with the public. I featured a Moroccan Spice Blend that has been evolving in my kitchen for years now.

Thanks to everyone who bought one! They make great stocking stuffers for the Gourmet in your family.

The blend is made up of ten exotic spices: Ginger, Cumin, black pepper, cinnimon, coriander, nutmeg, cayenne, paprika, garlic, clove

The uses for Moroccan Spice Blend are endless... from couscous to tagine... from dry rubbing meat to roasting pecans!

Hemming and hawing over the whole gift exchange?? If you are anything like me and everyone I know, this is NOT the year to being going all out on extravagant gifts. Financially we are all counting our pennies and enviromentally do we really need so much stuff??? I am pretty sure the Salvation Army can only handle so much of our unwanted things....

So, how does the smart, savvy, slightly frugal gift giver manage?? Homemade gifts! That's right, like our granmother's used to do...only better! I've been doing this for quite some time now, and take it from me...it's fun, affordable and every one loves it!

Here is my Moroccan Spiced Pecan Recipe to get you going.. plus you will need a really cute apron and classic holiday tunes to set the scene!

Moroccan Spiced Pecans

Makes 1 pound

Ingredients:
1 pound pecan halves
1 tablespoons olive oil
2 tablespoon butter - melted
3 tablespoons brown sugar
2 ½ tablespoons Powell & Company Moroccan Spice Blend
1 teaspoon sea salt

Preheat oven to 375 degrees
In a mixing bowl gently toss pecans with olive oil. Spread pecans out evenly on a baking sheet. Bake for 5 minutes, giving them a toss at 2 ½ minutes.
While the nuts are roasting, combine brown sugar, Moroccan spice mix and salt in a large bowl, set aside. Place melted butter in a medium bowl. Add hot pecans to the melted butter and gently mix.

Move buttered nuts to the spice mix and toss; be sure to evenly coat the nuts

Transfer coated nuts back to the baking sheet, spread evenly and roast for an addition 7-8 minutes, tossing once halfway through baking time.
Let pecans cool on the baking sheet completely before storing in an airtight container.

Moroccan Spiced Pecans are great for snacking, topping salads and cocktail hour!

Check out my article in Dovetales Magazine for 6 great recipes and other great ways to create your own personalized gifts.

Quebec City

2008-08-29T05:11:00.000-07:00

Oh, Quebec...

This august I found myself with my family in Quebec, what a city, if you have never been, GO! It is the closest thing to being in Europe without having to get on a plane...well you could take a plane, the car ride is really long....but the idea here is that within the North American Continent you CAN drive to Old Quebec a place where the people are friendly, the streets are clean and the beautiful french language is spoken all around you.

The City is celebrating it's 400 anniversary so the place is action packed. The streets are alive with performers of all types...dancers, musicians and magicians. Action is literally everywhere. The restaurants are truly fantastic with endless options of where to eat.

We stayed right at the port at Hotel Belley http://www.blogger.com/www.oricom.ca/belley, an adorable small boutique hotel with a very salty vintage style.... if you can imagine that. We arrive, check in and walked right out our door into a pedestrian wonderland. The city's walkability is amazing. We parked our car once and didn't use it until we left. With three days in the city and no reservations we had to get creative and assertive in our dining quest.

While my husband and son checked out the street performers I window-shopped all the restaurants, grabbing menus and speaking with friendly hosts. I quickly found that a good meal is easily found, and you don't have to look far for a great meal, although you do need reservations at Saint Amour!

Our plan was to go casual pretty much across the board and chose mostly bistro style restaurants offering outdoor seating, vegetarian fare for my son, a good burger for my husband, and something inspiring for me!

'le lapin saute' at 52 Petit Champlain offered all of that! The burger came with hand cut fries you dip in homemade mayonnaise; the Pasta Prima Vera offers FRESH PASTA with thin ribbons of zucchini, roasted peppers and feta in a garlicky butter sauce that is surprisingly light; and the smoked salmon is done PERFECTLY on this aromatic hard wood plank.
We sat under a canopy on a slate patio, which I noticed was heated for cooler nights!

After our lovely meal we visited many of the galleries located in the petit champlain quarters. Here at galerie d'art du Petit Champlain we met Philip. World's greatest art salesman. I overheard a costumer tell him he could sell Santa the Elves. I thought that was cute. Almost as cute at Philip. www.gapc.ca

Oh, Sunset Lake

2008-08-28T06:20:00.000-07:00

My wonderful sister Kelly has a quaint little cottage on Sunset Lake, New Hampshire. Nestled in rural Greenfield, Sunset Lake has become the official headquarters of Girls Weekend.

Girls Weekend has become a tradition, and we try to have as many as the summer (and Bob and Chris, our husband's) will allow us. With warm mountain breezes and a sunny dock calling our names it is easy to drift off into total relaxation, which we do plenty of. But the reality of it is we can't relax, not until we've cooked a feast. Kelly and I are Gourmet Heavyweights and Girls Weekend is when the gloves come off! We pack the back of her wagon with the most unbelievable culinary ingredients available to mankind and head north. Kelly also makes sure we have plenty of top notch white wine to sip during our grandiose gourmet preparations, luscious red with dinner and Patron for pre-preparation margaritas.
Okay, admit it, you wish Kelly was your sister.
Menus are always mapped out before we head North. We plan everything but the produce. Rosaly's Organic Farm will dictate our veggies....

And our Flowers....

Gotta love Rosaly's

Dinner this Evening will be Moroccan Chicken with Dried Apricots and Olives, Roasted Beets, Sauteed Zucchini and Minted Cous Cous (recipes to be posted soon on my website!)

We used Bone in Chicken Thighs for our Moroccan Delight. I like to use the darker thigh meat in ethnic dishes with lots going on. The flavor of dark meat is richer and gamier than white meat. It doesn't get lost in the mix of heavy spices, sweet apricots and tangy olives used in this dish. It's important to allow the chicken to marinade for several hours.

Get your grill going! We use an old school Weber with lots of hot coals, but a preheated piping hot gas grill works just as good.

When our coals are hot we preheat the oven to 350 degrees. The chicken is grilled for 3 minutes on each side, just to char and sear in all the flava-flav. The grilled chicken is then placed in a roasting pan or ceramic casserole dish. A beautiful saute of shallots, butter, garlic, dried apricots, olives and reserved marinade is added to the chicken, and the dish is covered. Bake for 30 minutes.

Summers not over yet, and fall is the best time in the Monadnocks! There will be more Sunset tales to come!

48 Hour Film Project - Providence

2008-07-18T13:15:00.000-07:00

My Kitchen has been getting a work out this week! On top of creating a Maryland style crab cake for one of my frozen seafood clients, I donated delicious treats to Goldilocks Productions. They are participants in the 48 Film Project being held in Providence this weekend. The Goldilocks Productions team will be one of 12 teams participating for a chance to win a national competition and a chance to be in the LA Short Film Festival - but get this...Goldilocks is so cool ......THEY ARE ALREADY going to be in the LA film Festival with their killer short flick Third Date - check it out http://www.thirddatemovie.com/ . With that feather in their cap we KNOW they will nail it in Providence....especially with Delicious Powell & Company Treats to keep them going.

At 7:00pm tonight each team will pick their genre, literally from a hat! They have know idea what they will get, so planning ahead is merely impossible. The goal is to be ready for anything and everything! A team of 15 - writers, editors, producers... - will work and write feverishly through the night. They meet the rest of the crew - actors, camera, wardrobe...you name it - at 6:00am tomorrow!!! They will do what ever it takes to produce something amazing...results must be turned in at 7:00pm on Sunday.

My task is to keep the team of 15 going through the first night. A few variables will determine my menu.

It is hot - I mean wicked hot. Cold food is a must.

The crew will be grazing through the night... a little here at 10:00pm, a little there at 2:00am, and another little thing at 5:00am.......Small portions of finger friendly foods, check!

Transportation and Refrigeration are issues, so compact, easy to transport containers packed in a cooler is the only way to go when traveling from Marshfield to Providence in the trunk of a car!

2 women have Celiac Disease so my menu selection is crucial.

After careful deliberation I select my menu....and inspirational messages...for my friends over at Goldilocks Productions! I hope they enjoy eating it as much as I did preparing it!!!!

Oriental Express
Keep the motor running with a mouthful of vegetarian sushi and Shrimp Basil Spring Roll!!!
Garlic Ginger Soy with rev up your engine and taste buds….. Celiac Friendly......no tummy aches on this set!

Chicken Salad Rollups
White meat chicken, sprinkles of dried cranberries and a hint of celery……crunchy baby romaine……soft flour tortilla…
Take a break and Enjoy…… this sandwich will satisfy…….

Little Italy Rollup
Say Hello to my little friend……..
Genoa Salami, Provolone Cheese, Kalamata Olives and Roasted Peppers..etc… Yo! that’s what I’m talking about!

Late Night Jet Fuel
Guaranteed to keep you awake and keep you going!
Balance your caffeine intake with a couple of peanut butter dark chocolate delights…..a little help through the night…….

Fresh Fruit Kebobs
It’s important to eat right, especially with lack of sleep! Do your body good and grab one of these……… Your Mom would want you to…….

Tropical Macadamia bars
To help your creative thoughts……….just don’t let these treats sweep you away to a far away island, stay focused!!!!! You only have 48 hours!!!!!!!

My Son Desmond and his girl friend Jessica will be joining the Goldilocks team tomorrow as volunteer production assistants. Their first task is to pick up food donated by Susannah Locketti - another generous foody in the hood - Pick up time is 6:00am! Looks like crew is will be well fed....the first step to great things

Good Luck Goldilocks!!!!!!

www.powell-co.com

Pizza on the Grill

2008-07-10T05:23:00.000-07:00

One of the most common question I am ever asked is, "Do you ever get sick of cooking". The honest answer to that question is NO. I really don't! I do it everyday! All day! My friends think there might be something wrong with me. Is cooking really a daunting task for most?? Well, not me.

For me cooking is a job requirement. Most of my days begin at the store picking up ingredients and props needed for the styling gig or product development task at hand. I am always searching for the perfect specimen. I carefully pick fruit and vegetables, hold each piece up to the light and examine in great length; hue, texture and perfection must all be present. This is just about when the produce guy looks at me the way my friends do and thinks "hmmm......., now that's what they mean by OCD". It's okay, I'm used to it.

When I am not on a shoot most of my work is done from home. I am either developing recipes and products or I am testing a dish for a future shoot. It's a whirlwind of madness, but great fun for onlookers who get to eat the test runs. When my proverbial whistle blows I switch gears and turn my attention to dinner.

It's all about Dinner in my house. It's the precious time I get with my family and usually a few stray teenagers, and is without a doubt my favorite meal to prepare. I never actually plan a dinner -unless it's a special occasion - I always work with what I have on hand, which can be anything depending on the sort of work week I have had.

Take last night for example. It was about 90 degrees and humid so I was really looking to cook outdoors. With a quick survey of the cupboards and the lucky chance of having Fresh Mozzarella balls - the cute little 1/4 oz's - ripe succulent tomatoes, a jar of kalamata olives and heaps of fresh basil in my herb box - in an instant I know exactly what we are having! Grilled Pizza! I run to the store for fresh pizza dough - found in the bakery dept - and pick up some crisp, cold chardonnay for sipping!

Grilled Pizza is very easy to make, the key is be sure all your ingredients - your mise en place - are in place and ready to go!

First stretch your dough out as thin as possible without tearing. I separate my dough into two balls for two smaller pizzas vs the one big one.
Get your grill nice and hot and scrape off any debris from your last cook out.

It is important that your grill be well oiled. An easy way to oil up your grill is by soaking a few folded paper towels in vegetable oil. Using metal tongs grip the oil soaked towels and rub evenly over the entire surface of the hot grill.

Carefully, while stretched to it's fullest, lay the dough over oiled grill. Reduce heat to medium high and shut the lid. Cook for 4-5 minutes checking periodically, dough should be browned on bottom and show awesome grill marks, but not charred.
Flip the dough over and begin to apply your toppings. Spread out 4 or 5 tablespoons of pizza sauce, a variety of your favorite cheeses and what ever you fancy on top. Shut the lid and cook for another 4-5 minutes, reducing heat if necessary. The bubbling cheese will let you know when it is done. If you like your pizza extra crispy lower the heat and leave it on a little longer.
That's it. Easy right? See cooking is fun!