Beef and Butternut Squash Stew

When in doubt, turn to Giada. That's my motto. With the cold and rainy weather (by Southern California standards) we've been having, I have been dreaming about the comforting affects of beef stew. So when I came across this recipe, which features butternut squash, I knew I had to make it. So cuddle up next to the fireplace and grab a bowl -- this hearty stew is sure to satisfy.

• 3 tablespoon extra virgin olive oil
• 1 onion, peeled and chopped
• 2 cloves garlic, chopped
• 1 tablespoon minced fresh rosemary
• 1 tablespoon chopped fresh thyme
• 2 pounds stew beef, cut into 2-inch cubes
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 2 tablespoons all-purpose flour
• 1 cup Marsala wine (or your favorite red wine)
  
• 1 pound butternut squash, trimmed and cut into 2-inch cubes
• 4 potatoes, peeled and cut into chunks
  
• 1/4 cup chopped sun-dried tomatoes
• 3 to 4 cups beef broth
• 2 tablespoons fresh chopped flat-leaf parsley
• Crusty bread, for serving

1. In a large soup pot heat 3 tablespoons of olive oil over medium heat.
   
2. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes.
   
3. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes.
   
4. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan.
   
5. Add the butternut squash, potatoes and sun-dried tomatoes and stir to combine.
   
6. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour.
   
7. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.

I Think I'm in Love...

With my new Kitchen Aid counter-top mixer! Eeeeeks! My ever-so-gracious grandmother recently decided she needed a "more powerful mixer for bread and things." The result? She gave ME her perfectly good, perfectly powerful one. Making cookies is a breeze!

Valentine's Feast

On Valentine's Day, we indulged in four courses from our favorite restaurant...in the comforts of our own home. To celebrate the day of love, Spaghettini Italian Grill & Jazz Club offered a prix fixe menu that was available for pickup. Seeing as how you had to make reservations months in advance to dine-in on such a special night -- Joe and I were thrilled about the idea.
The decadent meal started off with a bottle of Champagne, a plate of shrimp cocktail and a caesar salad. The star of the night? Penne pasta with tomato vodka cream sauce and free-range roasted chicken and tomatoes. The wonderful meal was topped off with a heart-shaped (it was Valentine's Day, after all) red velvet cake with cream cheese frosting and rimmed with crushed walnuts.
And, it just wouldn't be Valentine's Day without chocolate covered strawberries.

Mascarpone and Raspberry Fillo Cups

I kinda came up with this one on the fly. I’ve read endless dessert recipes that highlight the classic Italian combination of red raspberries and mascarpone cheese (a triple-cream cheese made from crème fraîche). I found I had a bag of raspberries and a package of fillo dough in the freezer, so I made sure to pickup some mascarpone when I was at Trader Joe’s.

How did I create these beauties, you ask? I folded each sheet of fillo in quarters (forming a square), lightly sprayed both sides with cooking spray and placed them into a muffin tin. I stuck the fillo cups in a 375 degree oven for about 10 minutes (just until they were golden brown).

While the fillo was baking away, I put the raspberries through the food processor then through a fine strainer to remove all of the seeds. Joe thought I was crazy for straining the seeds from the raspberries, but it made for a really nice, smooth filling – and it wasn’t that bad!

After allowing the fillo cups to cool, I beat together the mascarpone, seedless raspberries and about one tablespoon of powdered sugar. I then spooned the bright pink mixture into a pastry bag and piped it artfully into the fillo cups. To complete the look, I placed a whole raspberry on top and shaved some semi-sweet chocolate over the whole thing. A very light and flavorful dessert, great for your next dinner party!

Casa Laguna

Joe and I spent his birthday weekend at Casa Laguna Bed and Breakfast. It was perfect. Upon arrival, we were thrilled to learn that we had been upgraded to an ocean view room – it was gorgeous. Our breakfasts were magnificent. Chef Cale Falk practices the Slow Food Movement (which I am totally onboard with) and most of the ingredients he uses are found within 100 miles of Laguna Beach.

Both mornings, Joe enjoyed the mouth-watering waffle with blueberry honey and fresh berries -- the chef gladly met Joe's request to add peanut butter. Of course, we both had several mimosas, too.

The first morning I had the Open-Faced Omelet Fresca. The second day I discovered the award-winning OC Benedict (pictured above) -- a potato cake topped with fresh crab, a poached egg, arugula and fried shallots. Need I say more?

The therapeutic Jacuzzi experience was like something out of a movie. Walking up the curling staircase, greeted by a bottle of champagne and into the cascading tub – all while enjoying a spectacular view of the Pacific and a classic Laguna sunset.

We can’t stop talking about all of the charming details Casa Laguna has to offer. From the in-room fireplace, to the beautiful gardens and the delicious wine and cheese hour – everything was just great. And the cherry on top? We got to bring our puppy! Missy had a fabulous time and everyone was so welcoming of her.

So, “the perfect getaway” is no understatement. We will no doubt be returning to Casa Laguna soon.

Killer Banana Bread

Good ol’ fashion banana bread. I don’t think this stuff ever gets old. When I visit my grandparents in Santa Barbara, I don’t do much else but help my grandmother cook—and then consequently eat A TON.

During my latest jaunt up north, I noticed there were a few very ripe bananas on the table. I declared that we should bake banana bread in the morning. I had never tried my grandmother’s banana bread but was confident she would have a killer recipe.

• 1 cup granulated sugar
• 1 stick unsalted butter, room temperature
• 2 eggs
• 3 ripe bananas
• 1 tablespoon milk
• 1 teaspoon ground cinnamon
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• We added toasted walnuts too, yummers!

1. Preheat the oven to 325 degrees F. Butter a loaf pan.
2. Cream the sugar and butter. Add the eggs one at a time.
3. In a small bowl, mash the bananas. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
4. Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
5. Pour batter into prepared pan and bake for about an hour
6. My papa insists on spreading a little cream cheese on his sliced banana bread. I would have to agree!

Spaghetti Squash

The flesh of a spaghetti squash is very stringy -- apparently resembling strands of pasta. This squash serves as a great healthy alternative to sometimes heavier spaghetti. My mom made this yummy-looking dish the other night and sent me a photo. I can't wait to taste this myself!

She didn't give me the exact recipe, but I think it went something like this:

• Spaghetti squash, halved lengthwise and seeded
• 1 can chopped tomatoes
• 2 tablespoons extra virgin olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 2 tablespoons chopped fresh basil

1. Preheat oven to 350 degrees. Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables and basil.
5. Top with freshly-grated Parmigiano-Reggiano. Serve warm.