Relishing the Relish

As promised, here is the recipe for the tomato relish I made 2 weeks ago. I've been craving it since, so as I write this I am making another batch. Nico loves it on a crusty baguette with goat cheese, or in a burger. I'm going to try it on a toasted bagel and cream cheese.

Slice one small red onion and cook it in 2 tablespoons olive oil with a minced garlic clove. Once the onions are soft and golden, add 1 tablespoon sugar and 1 teaspoon curry powder. Cook about 5 minutes, then deglazed the pan with a tablespoon sherry vinegar. Add a 28-ounce can whole tomatoes, a teaspoon dried oregano, 2 teaspoons salt and a few grinds of black pepper. Simmer for 30 minutes, then strain out the liquid into a bowl. Chopped the tomatoes. The Wichcraft version calls for pickled mustard seeds and parsley, which I left out because I did not have them, but I thought my version was delish.

School Daze & French Toast

This post is dedicated to the incredible children of Mrs. Richardson's Monday Morning class at Olive Rec. Today was our last day in school, and we had our farewell Holiday party. Even though we only saw each other once a week, we grew very fond of everyone there.
Nico really came to love the rituals of the class: the craft, the playtime, the clean up, the songs, the lap time and the parachute. I remember in the beginning that Nico wanted nothing to do with the parachute, but the last 3 sessions he has been on it, under it and all about it. Now that's what I call growth!

We had such a great group of kids and parents: diverse, intresting and really nice. If anything I think we parents learned more from the class then the kids did. I especially took away a large dose of patience and understaning, many times just from watching my fellow parents and the interaction with their kids.

The program at Olive Rec makes me so happy to have moved to Burbank. It is a testament to what a great Park & Rec program can be and to how vital they are for a good healthy community.

We had a delicous potluck today. I was so flattered that so many moms wanted my creme brulee french toast recipe. I am posting it here for them to try. This is an easy and delicious breakfast, and tastes even better if prepped the night before.

See you guys next year! Feel free to email us for a playdate at mgrafica@sbcglobal.net

CREME BRULEE FRENCH TOAST

• 1 stick (1/2 cup) butter
• 1 cup packed brown sugar
• 2 tablespoons maple syrup
  
• 1 loaf of Challah bread
  
• 4 large eggs
• 1 1/2 cups half-and-half
• 1 teaspoon vanilla
• cinnamon to taste
  
• 1 teaspoon Grand Marnier optional OR 1/4 cup of orange juice
• zest of the orange (optional)
  
• 1/4 teaspoon salt

In a small saucepan melt butter with brown sugar and maple syrup over moderate heat, stirring, until smooth (not boiling or hardening) and pour into a 13x 9 baking dish. Cut 1-inch thick slices from center portion of bread. Arrange bread slices in one layer in baking dish on top of your caramel sauce, squeezing the bread slices slightly to fit into pan. You can cut smaller peices of the bread to fill in empty spots on the pan.

In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier or orange juice, cinnamon, a pinch of zest and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours for best results.

Preheat oven to 350° F. and bring bread to room temperature.

Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 45 minutes. I like to let it sit under broiler for a tiny bit to get it nice and golden. The puffing will go down once its cooled a bit.

Serve with powdered sugar or fresh fruit. Enjoy!

This recipe is via Trina Papini, mom of one August Miller. She found it on Kitchn, the Apartment Therapy cooking site. The Kitchn is as good for cooking as AT is for home inspiration. This was like a broccoli pesto, Nico loved it so. It was super fast to make and required little ingredients. I saved some of the sauce for the following day and spread it on toast for Nico to eat at breakfast with his eggs. Yummy!

Velvety Broccoli and Feta Pasta serves 2-4

1 pound broccoli
2 tablespoons water
Salt and pepper
Olive oil
1/2 small onion or two shallots, chopped
2 cloves garlic, minced
1/3 cup chopped flat parsley
1 lemon, juiced
1/2 cup feta cheese (low-fat if you want to be good) - divided
1/4 cup water

Cut the broccoli into small florets and steam on the stove with the 2 tablespoons of water. Season lightly with salt and pepper.

Heat a drizzle of olive oil in a large sauté pan. Cook the onion and garlic until it just begins to soften then add the broccoli. Cook for several minutes or until the onion turns translucent. Add the parsley and cook until it's well wilted. Pour in the lemon juice and simmer for about two minutes.

Transfer to a blender and add 1/4 cup of the feta cheese and the 1/4 cup water. Puree until smooth, adding a drizzle of olive oil and a little more water if it sticks and turns to a lump. Puree until as smooth or chunky as you prefer.

Taste and add any necessary additional salt and pepper. Serve with a good ridged pasta like rotini.