The Veggie Sneak

As most of you know, its a very large struggle to get Shawn to eat vegetables. He claims they taste too bitter to be consumed enjoyably, but I'm calling weak sauce for the rest of our lives! I will never stop thinking that he just hasnt had them cooked correctly. Please dont play into his theory that its a medical condition -until its documented OUTSIDE the Internet, its not real. Anyhow, I wanted to make these little darlings as a side last night and first checked with Shawn online to see if he'd be game....how could you turn down these golden delicious cakes of love? Crispy, salty, bite sized and a great alternative to a carb laden latke. Success! Shawn loved them so much he did a little dance. I mean, we did top them with a delicious (non healthy) Sour Cream & Chive dollop - but I am not going to downplay that something GREEN went down his gullet.

Crispy Parmesan Zucchini Cakes
Ingredients
1 large zucchini grated, excess water removed (Note: To do this, after you grate the zucchini, put the grated zucchini into paper towels and squeeze to release the water)
1/2 cup freshly grated Parmesan cheese
1 cup panko bread crumbs
1/4 teaspoon paprika
1 clove garlic, minced
1 egg
salt and pepper to taste
1-2 tablespoons olive oil

Step One: Combine all ingredients, except olive oil, in a bowl and mix thoroughly. Using a heaping tablespoon form the mixture into 8 patties.

Step Two: Heat olive oil in a pan over medium heat. Once heated, add patties and cook until golden brown. About 3-4 minutes per side. Serve.

Hello, Awesome.

I wasn't lying when I said there would be a total extreme consumption of everything Pumpkin this season. I'm pretty much hoping to puke orange by Christmas. I've been scouring the blogs for good heartwarming friendly sexy warm fall recipes - but Shawn has topped me for the 2nd time! Behold: Curried Pumpkin Apple Soup.

This dish, however, was made under different circumstances - it was an olive branch from Shawn after to go to the Emergency Room with me on Sunday (granted, it was after a 7 hour flight back from Wisconsin) - where I was diagnosed with strep throat. And what a delicious NON OLIVE olive branch.

I would make a lame joke about how he should fuck up more often but its pretty much rare that he ever does anything wrong :) so I'll take it every once in a while.

Curried Pumpkin Apple Soup
Ingredients
4 tablespoons vegetable or chicken broth
1 cup onion, chopped
2 apples, peeled, cored, coarsely chopped
5 cloves garlic, crushed
1 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon coriander
1/8 teaspoon crushed red pepper
1/8 teaspoon cayenne pepper
1/4 teaspoon cumin
2 cups broth
1-1/2 cups apple cider
2 cups pureed pumpkin (buttercup squash can also be used)
1 cup light cream or 1% milk
1/4 teaspoon maple syrup
1 cup fresh or frozen greens, chopped (kale, collards, spinach)

Directions:In large saucepan, heat 4 tablespoons of broth. Add onions, apples and garlic. Sauté until soft, about five minutes. Add spices, cook for one minute. Add broth and cider. Boil gently, uncovered, for 15 to 20 minutes. Stir in pumpkin, cream/milk, and syrup. Cook for five minutes. In batches, purée in a blender or food processor. Return to saucepan, add chopped greens, and heat until warm.

Paso Robles, The OTHER Wine Country.

I was lucky enough to have the opportunity (or create it, really) to meet some of my bestest friends in Paso Robles this past weekend for some wine tasting. Its the natural mid point between San Francisco and Los Angeles so Jackie and I darted down and Pamela and Meagan swept up the coast. Beautiful drive down the 101 past the foliage and grape vines that are turning colors and listening to This American Life. A girl cant ask for more!







Upon arrival, our first tasting was at Four Vines on 46 West. We tasted a lot of Syrah's and some Zinfandel's. I am a huge fan of reds and have sometimes little patience for whites so this trip was good for me. Although, I''ll admit we tasted a nice white chardonnay here. Crisp. Appley.

Another PRO for this tasting was we got a free glass! I wouldnt buy a bottle from here - OR return - but I did have a pleasant experience.

Now for our second tasting we went to Linne Calodo which was one of those tastings which reminds you how shitty most of the wines you get at restaurants are and how if you had all the money in the world you'd buy nice wine. :)

But alas, thats not the reality. I highly recommend this winery tasting if you're also interested in a modern, country - minimalist architecture. It was both a sight to see and a grape you shouldnt miss, particularly the 2007 Problem Child which was 72% Zin and the rest Syrah. Like a dream come true!

Afterwards in true fashion we put on our pajamas, ordered Chinese food - watched the TERRIBLE UGLY TRUTH - took a hot tub and passed out! It was such a fun weekend!

Things I Was Obsessed With Last Week.

Its been quite a lackluster week in the life of the Kugs. Its pretty much consisted of going to work, going to the gym, going home. Lather, Rinse Repeat. Do not pass go. All Work and No Play makes Kate a dull girl. But here are a list of the TOP 5 THINGS I AM ALL ABOUT THIS WEEK:

1. Galcos in Los Angeles. My coworker sent me this video about this store in LA where the owner just LOVES SODA. I mean this guy plotzes for Stewarts and they have every kind of soda you can think of! I can appreciate a real passion for something so colorful. He hates on Diet Soda but I cant blame the guy. I have definitely made this my next stop when I visit Los Angeles. This video is also PRIME material for a Christopher Guest movie....

2. Brussel Sprouts. Confession: I've eaten brussel sprouts for dinner 3 times this week. Cut em up, toss em with salt and pepper and garlic and uncooked bacon, roast em at 400 for 40 minutes, turning twice - top with grated parm - salty love! Great dinner...once i get into something I cant stop until I never want to look at it again.

3. Corn Nuts. Ob-sessed. The End.

4. Modern Love from the NYT website. I blame Evie on sending me these very witty, personal essays from people of our generation and a little bit older. Good for an insightful read once a week.

5. Going home for XMAS! See picture of Albany....Snow! Friends! Family... 10 days off from work. Oh me oh my. then off to NYC for NYE. Heart palpatations...

Yet ANOTHER Pumpkin Recipe.

I think by the time I get to Thanksgiving I'll have hit my Pumpkin tolerance and my body will start rejecting the orange colored fall protein. But its not late November yet so bring on the fall fun!

Because I am lame and did NOT celebrate Halloween I was in bed by midnight on the 31st and in turn I was up at 7am on Sunday (with the time change). PLEASE, child - I was telling my body how uncalled for that was. I am not a toddler, I should be able to control this!

Anyway, I knew we were going to Paul and Tisha's to watch the Packers so I played "Whats in my cabinets?!" to bring something over. I also made HALF VEGAN (yes, I realize there's no such thing) - Chewy Choco Chip Pumpkin Cookies! I say Half Vegan as we had no eggs so I just used corn starch and water to substitute the two eggs.

Ingredients
2 Cups Flour
1 Can Pumpkin Pie Mix
2 (ideally) two eggs
1 stick of butter
1 cup of sugar
1 tablespoon vanilla extract
1 cup of choco chips
1 tablespoon baking powder
1 tablespoon baking soda
1 teaspoon salt

Step One: Preheat oven to 350. In a mixing bowl combine sugar and butter and vanilla with electric mixer until fluffy. Then slowly fold in the eggs (or cornstarch and water in my case!) - then fold in the pumpkin pie mix.

Step Two: Combine dry ingredients (flour, baking soda & powder & salt) - then fold into the wet. Add choco chips!

Step Three: Bake for 20 minutes or until cooked through!

Pump Up The Jam on this Pumpkin!

Also - the star of the night - so much of a star it needed its own post versus inclusion in the "Friday night dinner party" post....was Shawn's Savory Stuffed Pumpkin Appetizer.

It was life changing. Abby and I stole it away from the boys and consumed at the coffee table. I highly suggest this as a Thanksgiving appetizer, even!

These pictures dont even do it justice!






Ingredients
1 Small Pie Pumpkin
Toasted Bread Crumbs
3/4 cup of Heavy Cream
Goat Cheese (shawn bought herb)

Step One: Preheat oven to 375. Gut the sucker like you would when you are carving a pumpkin. Save the seeds for toasting! Soak the stem in water. Once its all scooped out - alternate bread and goat cheese until stuffed.

Step Two: Mix together cream with salt, pepper and nutmeg (cinnamon maybe too?) - pour into pumpkin over bread and cheese...

Step Three: Make a little tin foil bowl around the pumpkin and roast for 1 hour and a half on a cookie sheet, with the top on. After that - remove the top and cook for another 20 minutes to brown top.

Step Four: Cool. Serve with crackers or just pull apart for yummyness and put directly in your mouth!

A Fisherman's Dream!

Confession: I used a recipe.

As most people who know me, know my approach to most things in life are sloppy. This blog is sloppy, my makeup is always just slightly off and I am sure people on the street wonder if I even brush my hair...but when I want to buckle down - I can follow directions. Otherwise, I enjoy playing fast and loose.

On Friday, we had the pleasure (after many reschedules) of having Abby & Jim over for dinner. I saw this recipe in Bon Appetit that has absolutely possessed me since I saw it. I knew I HAD to make this or I may not survive the fall.

Behold: Cod, Chorizo, Mussels & Fried Crutons w/ Saffron Mayonnaise.
http://www.epicurious.com/recipes/food/views/Cod-with-Mussels-Chorizo-Fried-Croutons-and-Saffron-Mayonnaise-355204

(This had a lot of complex flavors and we delicious, but I was disappointed that I served some of it cold...sigh...you cant be perfect!).

It was a fun night filled with Shell Silverstein readings, Jim's MateVeza beer....and Abby's delicious Apple Crumble - perfection in the fall! (pic below). Nothing soothes the soul like a night with new and old friends, sitting around the table - full and smiling...woozy from boozy.

I also made a really nice Fall Sangria -
2 Bottles of Rioja
1 Apple
1 Lemon
4 shots of vodka
1 cup cranberry juice
2 teaspoons agave nectar
1/2 bottle of Martinelli's Sparkling Cider
Mix & Refridgerate for 1 Hour
Serve!