Butterflies and Unicorns

I had been wondering Vivian's drawings at school would look like now that the Christmas season is long behind us.

Here is the beautiful card she made yesterday.

The front cover.

The inside shows a beautiful sun-shiny day filled with unicorns and flowers.

"One unicorn is trying to fly" she told me.

The back cover.

"It says 'Mom' and 'Dad' but the letters are squished."

Decadence equals Baked Rigatoni with Bechamel Sauce

Yeah, yeah . . . I'm still working on my New Year's resolutions and all but when a friend posted this recipe on Facebook a week ago, my mouth watered and I told myself I had to make it . . . and soon.

I'm happy to say that so far I've lost a couple of pounds and three inches since I started my workout and clean eating regime Jan. 3rd. However, if I keep eating like this, I will quickly reverse that trend.

I seized the opportunity tonight when Curt said he was having some friends over to watch football. Yay! I can try out this dish AND share it. Eureka!! Another hit. And the best part is that the platter was licked clean so there are no lefto's taunting me.

It's back to carrots celery sticks tomorrow. But for tonight, this was amazing!

It's the perfect cold winter night dinner. Enjoy!

Ingredients

Bechamel sauce:

• 1 stick unsalted butter (4 ounces)
• 1/2 cup and 2 tablespoons all-purpose flour
• 1 quart whole milk, at room temperature
• Pinch fresh nutmeg
• Sea salt and white pepper
• 1 cup grated fontina
• 1/2 pound thinly sliced prosciutto, julienned
• 1 pound dry rigatoni
• 3 tablespoons unsalted butter, diced

Directions

Preheat oven to 425 degrees F.

Bechamel sauce:

In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper. Set aside.

In a large pot, bring to a boil 6 quarts of salted water. Add the rigatoni and cook for about 5 minutes. Since you will be cooking thepasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. Return pasta to the pot and pour in bechamel sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce.

Into a greased 13 by 9-inch baking dish, pour the pasta with cream sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina. Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.

My new obsession: Kale Chips

I just made these on a whim . . . mostly for myself . . . but since Curt had some friends over to watch football tonight, I decided to share. These were an insanely huge hit with everyone involved (with the exception of Audrey and Vivian who chose Ramen noodles and chicken nuggets for dinner. SOME day they WILL develop a more refined palate, right???)

These are amazing. You must make them.

AND they're good for you! Yeah!

Kale Chips

Ingredients

• 1 bunch kale
• 1 tablespoon olive oil
• 1 teaspoon seasoned salt

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

The national dish of Switzerland

It's January. It's cold. The snow is falling.

Those conditions often make me yearn for a good fondue.

I first tasted this concoction in 1988. It was January and I was living in Biel, Switzerland at the time. (Officially renamed Biel/Bienne in 2005, I just discovered, because of it's bilingual nature. Cool.)

There were many hole-in-the-wall fondue restaurants in Biel and we found our favorites. I don't recall their names but I will never forget the taste of the Kirsch-laden cheesy pot and crusty, rustic bread. I was in love.

When I returned to the states, I found a fondue pot much like the ones used in the restaurants in Switzerland. I'm still making fondue out of that same pot. More love.

The picture I scanned is the front page of a brochure that includes the recipe I follow religiously. This brochure traveled home with me from Switzerland and I've held onto it ever since. I'm a purist when it comes to fondue. Although instead of just bread chunks, I do add some blanched vegetables now for variety and a little balance.

The following recipe serves 4 people as a main course -- basically about a quarter pound of cheese per person. Adjust the amounts depending on how many people you're serving.

Classic Fondue

1 clove garlic (plus more)

1-1/2 cups dry white Swiss wine

1/2 lb Emmentaler cheese

1/2 lb Gruyere

Kirsch

cornstarch

Rub inside of pot with cut garlic clove. Place pot on stove. Pour wine into pot. Heat over medium flame until wine is hot but not boiling. Add handfuls of cheese (cut up in chunks or shredded), stirring constantly with wooden spoon until cheese is melted and the cheese-wine mixture has the appearance of a light creamy sauce. In a separate bowl, stir in 3 tablespoons of Kirsch mixed with 1 tablespoon corn starch. Pour that mixture into the fondue and allow to boil for approximately 15 seconds.

Remove the pot and place on a lighted burner on top of the table.

I also throw in some garlic cloves while the cheese is half-way melted. And the meal isn't complete without cornichons!

In Switzerland, many people like to have a shot of Kirsch at each place-setting so you can dip your bread into the Kirsch before dipping into the cheese. THAT makes for a crazy night!

For some great pictures, check out this blog.

The BEST part is that crust of cheese that forms at the bottom of the pot. YUM!

A Kissing Custom

If when dunking her bread into the Fondue, a lady loses her grip and lets the bread slide off the fork into the pot, she must turn to the man on her right and give him a kiss. She loses, he wins! If a man loses his bread when Fondue-ing in a restaurant, it's up to him to buy the next round of drinks. At home, he consoles himself by kissing his hostess!

One last Christmas scene

The tree is down and packed away. The outside lights were quickly disseminated while the weather tried to reach 50 degrees this weekend. And my heart is heavy thinking about the anniversary of my Dad's funeral.

We took our Christmas tree down on January 2nd. The day my Dad died. Audrey even pointed that fact out and dubbed Sunday the "saddest day ever." Yeah honey, it was. However, we got through it by going to church, lighting two candles (one for Mom, one for Dad) and just living our lives as Dad would want. We even took the girls to a Red Wings game! I never put the two dates together when I took the tickets home from work several weeks ago.

So, when I came across this picture that Vivian had drawn earlier in December, I felt compelled to post it. This Christmas scene was a recurring theme in all of her artwork leading up to the holidays. The fireplace with stockings and candles . . . the Christmas tree in the center with loads of gifts . . . all of it the same every time.

We're back at school and work today. It's January 3rd.

I wonder what Vivian will be drawing today.

Smooth sailing

Here's wishing for an uneventful and blessed 2011!!