Savoring Santorini

How shall we warm our hearts in the cold of winter?

I noticed day after day of dreary gray was dampening my spirit.

Seeking an attitude adjustment, I try foraging through pantry shelves for something that will brighten my outlook.

Aha! A jar of thyme-flavored honey Ted and I toted home from the romantic Greek island of Santorini. I am, in a flash, transported to sun-splashed patios, whitewashed houses, and more than three hundred blue-domed churches.

Santorini in October—the perfect month to visit—has very few tourists and temperatures in the low 70s. As our ship, the Celebrity Solstice, entered the bay formed by the crater of an ancient volcano, the C-shaped arc of the island came into view. How fortunate to be there, and how excited we were to see, at long last, one of the top destinations on my bucket list.

Disembarking, we headed straight to the tiny town of Oia, the heart of the tourist trade, perched atop a 1000-foot peak on the northwest tip.

Bright bursts of color greeted us as we climbed cobblestone streets,

and friendly vendors crowded close to offer samples of sesame-coated roasted peanuts. So addictive!

Cliffside tavernas beckoned us to order traditional Greek dishes for lunch.

Every single step upward offered postcard vistas in every direction. No wonder Santorini is the most photographed of all the Greek Islands!

Jewelers, using good-natured banter and heaps of flattery, tried luring us into their shops, but our hearts were so full of the natural beauty surrounding us that no golden adornments could possibly compare. (Though I did linger a while in this shop called Woman’s Paradise.)

Around every corner, colorful shops tempted us with an array of natural sponges, pottery, olive oils and local honeys.

Hours later, before returning to the ship, we remembered we had a promise to keep. Our best friends at home insisted we taste an island specialty—tangy Greek yogurt drizzled with local honey and walnuts, Yum--what a combination!

Honey always tastes of the sun, don’t you think?

This local honey I carried home is made by bees who collect the nectar of wild thyme flowers, and will taste terrific with not only yogurt, but with all kinds of sharp cheeses.

As the sun began to set, Ted and I joined the long line leading into the entrance to the suspended cable cars that transport passengers all the way down along the steep cliff to the ship. Just being part of the line itself was a happening for the hundreds who saw the sky change to a thousand colors. We watched the whole island and its lighted shops and homes begin to glow like candles.

Such pure beauty made everyone giddy.

Now in my kitchen, spooning this delectable tangy/sweet combination into my mouth I marvel at how sensuous such memories can be.

Surely, the most enduring benefit of travel is bringing home not only photographs, but a myriad of jars, bags of treats, and spice blends.

What a gift, in wintertime, to revisit sun-drenched tastes of places we’ve been.

Savoring Winter

Is every January like this?

I'd been feeling a little dull, slightly chilled, a bit letdown after all the festivities—as if my lights were dimmed.

Noticing that a few neighbors still have their outdoor holiday lights up, I imagined they must, like me, be missing all the jolly busy-ness, all the excuses to connect with friends and rush around.

Today, though, I am sensing it is time to pause, to tune into January's offering, its gift of winter dormancy.

I remind myself that a field must lay fallow. I will be wise to retreat to a quiet space, in which to cultivate renewal and receptivity.

What shall I do to warm my heart? I ask my inner wise woman.

The answer comes quickly: Prepare an egg white omelette for lunch with all your favorite flavors. It will be light and healthy and fill you with energy. Stir in blessings. Appreciate having fresh rosemary flowers to sprinkle on top. Bring that captivating camellia indoors to be your company at the table. Give thanks for your warm kitchen, the sizzle of sautéing shallots, and for having someone very dear to cook for—yourself.

Wrap all these pleasures around you like a warm cloak.

Because there is so little to do, enjoy the pause.

I sprinkled minced shallots and a little fresh tarragon (still stubbornly growing in my herb garden) into a non-stick skillet and sautéed in olive oil . . .

then stirred in lightly beaten egg whites and some halved grape tomatoes,

. . . sprinkled with crumbled goat cheese, folded, and . . .

Join me as I savor love on a plate.

Once in a blue moon . . .

Don’t you love how newness can show up when we decide to break out of old patterns?

In the past, Ted and I cozied in at home for New Year’s Eve, cooked up some favorite comfort food and toasted each other and our future with Champagne. We watched the ball drop in Times Square pretending it was midnight here in California. Year after year, this felt safe and familiar.

Maybe because this new decade was starting off with a blue moon, a rare second full moon in a single calendar month, we were up for something different. And, when we heard that our favorite local restaurant, Lucca Café in Irvine, would be serving their regular dinner menu, we just had to make a reservation.

Word was that star chef Cathy Pavlos, with her flair for flavor and reverence for great ingredients, was pacing her kitchen concerned that the fishermen in Greece might be tempted to take the week off and not bring in the Branzinos (Mediterranean sea bass) she was determined to add to the menu that night. We wanted to experience this dish that was so important to her, and when I mentioned our plans to close friends, they asked to join us.

As soon as we arrived, Cathy brought a serving of the exotic sea bass she was delivering to another table to show how she had stuffed it with lemon slices and fresh parsley and thyme and baked it in a thick crust of rock salt. Using a chisel, she cracked the crust open and returned to her kitchen to fillet the bass. On her second pass-by, she showed us the finished dish--drizzled with a lemon/olive oil/garlic/herb mixture she served with roasted potatoes and spinach. Three out of six of us ordered the Branzino.

Meanwhile, we all dug into a Lucca cheese platter (gorgeous, as you see!) and the conversation began.

Because all my friends know how I feel about small talk, they encouraged me to choose a theme.

Hmmm. How about What is appearing on your horizon in 2010?

I was excited to declare my resolution for “Twenty Ten” is to learn a new poem by heart every week (as opposed to memorizing). And, beyond that, to begin sharing my passion for poetry in schools, and develop a poetry program that might be perpetuated.

In response to their nudging, I recited a few from memory, such as Derek Wolcott’s Love After Love, that seemed appropriate . . .

Give wine. Give bread. Give back your heart

to itself, to the stranger who has loved you

all your life, whom you ignored

for another, who knows you by heart. . .

The words wove themselves into our theme seamlessly. Then, just for fun, in honor of the evening’s moon, so did a few lines from the 13^th century poet Rumi ‘s poem Deep Listening (translated by Coleman Barks):

There's a moon inside every human being.

Learn to be companions with it. Give

more of your life to this listening. . .

Around our table, as each guest dove into the inquiry of what 2010 can become, there was a spirit of uncovering new meaning in our lives sparked by the depth and beauty of poetic imagery. And, as always, the sharing of personal feelings deepened our connection and appreciation for each other.

Cathy reappeared, and her preparation of sea bass was by far the best I’ve ever tasted! She generously told us how to recreate it at home. (See below)

Perfection on a plate! I can’t wait to serve the sauce on all kinds of fish—and to see what appears in this New Decade.

May yours be filled with food, fun, friends and new adventures.

WHOLE FISH IN A SALT CRUST

WITH AN HERB AND LEMON SAUCE

“Clean a whole fish then stuff with lemon slices and fresh herbs-parsley and thyme. Mix up some cage free egg whites and kosher salt. Then completely encase the fish in the salt mixture on a sheet pan and roast it for 15 minutes at 375 degrees (to an internal temperature of 130 degrees). Then crack the crust, dust the salt off and fillet the fish.

“Make the sauce earlier by pouring olive oil from Costco—their regular stuff, not extra virgin—in a skillet over low heat. Add a little butter, some more fresh parsley and thyme, garlic, whole peppercorns, and fresh lemons cut in half. Let all this simmer and steep for an hour or so.”

Click here for Chef Cathy's newsletter and her opinions on affordable olive oils

Homecoming

This final week of the year (the decade!), when festivities slow,

is a time of homecoming.

Rainy weather, warm fire, and a stack of enchanting new books beckon me to cozy into my favorite reading chair. The delicious aroma of Ted’s favorite comfort food (a simple turkey meatloaf) wafts from our oven, the cat is curled up on the couch next to me and I can barely remember such bliss.

Reflecting on 2009, on the shock of having a heart attack and surgery, on the amazing grace of such a rapid recovery that I got to trek through the ancient city of Ephesus in Turkey only three weeks later, I am filled with wonder and appreciation for what was a challenging year.

Ted and I have been home from that life-altering trip for two months now, and we haven’t yet turned on the TV. The sacred quality of Ephesus left us with such silence that we can’t bear to listen to the media’s view of life. We traded all that noise for the quiet pleasures of reading and following the threads of our passion wherever they lead. All striving has fallen away.

Through Kim Rosen’s exquisite, profound new book Saved by a Poem (Hay House, 2009) I rediscovered poetry, and, specifically, some lines that have always touched me , but that I now understand more deeply.

The poem Love After Love by Derek Wolcott, begins:

The time will come

When, with elation,

You will greet yourself arriving

At your own door, in your own mirror,

And each will smile at the other’s welcome,

And say, sit here, Eat.

I am basking in the joy of taking this time to come home to myself. In this new decade I will be drawn by what my heart wants, and not driven by any old ideas of who I am and any old shoulds.

I will learning by heart all the poems that truly speak to me as a meditative practice. Though I had pushed my passion for poetry to the back burner, it has become my priority. Discerning that my soul is longing to commit to something new in this new decade, I know I will be sharing my deep passion through developing poetry programs to take into schools.

But for today, in this quiet time between future and past, join me in the sheer joy of communing with your own heart.

“Peel your image from the mirror.

Sit. Feast on your life.”

TURKEY MEATLOAF

For at least 6 servings

This is my version of a recipe from The Barefoot Contessa Cookbook. So simple to make and fantastic to have on hand for meatloaf sandwiches afterwards.

1 medium large onion, minced

1 tablespoon olive oil

2 teaspoons kosher salt

½ teaspoon ground black pepper

½ teaspoon dried thyme leaves (or 2 teaspoons fresh, chopped)

½ teaspoon dried sage (or 2 teaspoons fresh, chopped)

3 tablespoons Worcestershire sauce

1/3 cup water

2 teaspoons tomato paste (from a tube)

2-1/2 pounds ground turkey

¾ cup matzo meal or plain dry breadcrumbs

2 large eggs, beaten

Tomato ketchup for topping and serving

Preheat the oven to 325 degrees.

In a skillet, sauté the onions, olive oil, salt, pepper, thyme and sage over medium heat until the onions are soft, but not browned. Add the Worcestershire sauce, water and tomato paste and mix well. Place in a large bowl and let cool for a few minutes.

Add the ground turkey, matzo meal and eggs to the onion mixture in the bowl and mix until very well combined. Form into a rectangular loaf on a baking sheet. Spread ketchup over the top.

Place in center of oven, with a pan of hot water on the rack below to prevent the loaf from cracking.

Bake for 1 hour, or until the internal temperature is 160 degrees. Serve hot with mashed potatoes and peas, or cold in a sandwich.

To prepare in advance: The cooked meatloaf, wrapped in foil, will last at least 4 or 5 days in the refrigerator.

Joy vs. Pleasure

A sense of “enjoyment” this holiday season is operating like a self-recharging battery.

Is it because my health wake-up-call this year changed me deeply? (Don’t worry! I’m good as new!) Or is it a coincidence that really old friends from years past who knew nothing about it are calling and visiting and reconnecting? Whatever it is, there is an air of sweetness and hope and festivity in the air.

I find the answer for myself in the very word enjoyment. There are always all kinds of treats to indulge in during the holidays. All sorts of pleasure to pursue. But doesn’t the simple pursuit of pleasure lead eventually to decadence and over-indulgence—and beyond that, to guilt for having over-indulged?

But joy is a different feeling entirely. The word itself, from the Old French enjoier, means “give joy to.”

My very best teacher on the distinction between pleasure and enjoyment is my beautiful stepdaughter Kathy. She is kind and sensitive and wise, always making decisions on how people will be affected. Her wedding some years ago, for instance, was a deeply cherished experience for everyone who attended. Unlike so many brides who focus on a wedding in order to be the center of attention, Kathy and her then-future husband Court both paid enormous attention to the feelings of their guests and how to provide treasured memories for everyone present.

Kathy and I began a new tradition today--sharing a festive holiday lunch together. I brought up the subject of how much I love my Kindle electronic book. She said, “Caitlin [age 8] wants one for Christmas, but I’ve been thinking that I really want her to enjoy the tactile experience of loving real books at her age.” That makes such good sense to me.

A few nights ago, Ted and I were invited to her family tree-trimming, and because of that I noticed how my particular enjoyment this year is cooking party foods and food gifts. (Yes, I avoid the rush and shopping for friends and family because it is so satisfying and easy and efficient to make them in my kitchen.) Chocolate fudge is a staple, of course. And the Cranberry Pepper Jelly in my most recent blog--(I’ve had many emails and messages raving about that one)--but the star recipe of this holiday season is something new and surprising--the recipe below for Wild Mushroom and Goat Cheese Quesadillas with Cranberry Pecan Relish. I made it for Kathy's party, and I was filled with joy at how it created delight among the tasters. It was so popular we almost skipped the main course. I hope you make it.

May true enjoyment be our gift to others this holiday season!

WILD MUSHROOM AND GOAT CHEESE QUESADILLAS

WITH CRANBERRY-PECAN SALSA

For 4 to 6 main-course servings or 24 appetizers

This outstanding recipe from The Pastry Queen Chrstmas: Big Hearted Holiday Entertaining Texas Style by Rebecca Rather has been the star of this year’s recipe repertoire at our house. We have taken it as an appetizer to parties and watched it be devoured to rave reviews!

SALSA:

½ cup whole pecans

3 tablespoons balsamic vinegar

2 tablespoons olive oil

1/3 cup sugar

1 tablespoon Dijon mustard

Grated zest and juice of 1 orange

Salt and freshly ground pepper to taste

2 cups fresh or thawed frozen cranberries

1 shallot, sliced

1 jalapeno pepper, seeded and minced (optional)

½ cup (1 stick) butter

1 yellow onion, coarsely chopped

1 ½ pounds mixed wild and commercial mushrooms, such as chanterelles, shiitakes, or oysters, sliced (shiitakes should be stemmed as well)

1 pound button or cremini mushrooms, sliced

4 cloves garlic, minced

1teaspoon kosher salt

2 tablespoons Worcestershire sauce

2/3 cup dry white wine

½ teaspoon ground white pepper

Eight 8-inch flour tortillas

2 cups (8 ounces) shredded Monterey jack cheese

3 cups (15 ounces) crumbled fresh goat cheese

To make the salsa: Preheat the oven to 350 degrees R. Arrange the pecans on a rimmed baking sheet in a single layer and toast them in the oven for about 7 minutes, until deeper brown and aromatic. Transfer to a bowl, let cool, and break them into pieces.

In a food processor, combine the vinegar, olive oil, sugar, mustard, orange zest, orange juice, salt and pepper. Process until thoroughly combined, about 30 seconds. [Lacking a food processor, use a blender for this.]

Make sure you combine this vinaigrette before adding the fruit because the mixture becomes cloudy if you processes all the ingredients at once. Then again, if you don’t, it will still taste as good.

Add the cranberries, shallot and jalapeno and pulse until the cranberries are coarsely chopped. Pour the salsa into a medium bowl, cover, and refrigerate until ready to serve. Stir in the pecans just prior to serving.

In a large sauté pan, melt the butter over medium-high heat, add the onion and sauté for about 4 minutes, until translucent. Add the mushrooms, garlic, salt and Worcestershire and sauté for about 5 minutes. Add the white wine and pepper and cook the mushrooms until the liquid is absorbed, at least 5 minutes.

While the mushrooms cook, coat a griddle or large skillet with cooking spray and heat over high heat, then reduce the heat to medium. Lay 2 tortillas on the griddle or in the skillet and cover each with ¼ cup of the Monterey jack. Evenly spread about 1/3 cup of the mushroom mixture on one half o f each tortilla and cover the mushroom mixture evenly with a thin layer of crumbled goat cheese4. Use a metal spatula to fold each tortilla in half and cook until lightly brown and crisp on the bottom. Flip and cook until brown on the other side. Transfer to a plate in a warm oven. Repeat with the remaining tortillas.

Cut each folded tortilla into 3 wedges and serve warm at room temperature, with the salsa alongside.

To prepare in advance: Cook the quesadillas a few hours before your party. Wrap individually in foil, then reheat in a low oven before cutting into wedges. The salsa will keep up to three weeks in the refrigerator and is delicious with all kinds of holiday fare.

Pomegranate Season

Fullness, juiciness, life's abundance.

The pomegranate is a symbol of the sacred in every world religion.

Some scholars of Judaism claim it was a pomegranate that tempted Eve and not an apple. And, a single fruit is said to have 613 seeds representing the 613 commandments of the Torah, the first of which is to “be fruitful and multiply.”

In Islam, the Gardens of Paradise contain pomegranates. And, it is said that the Prophet Mohammed encouraged eating the fruit to eliminate envy and hatred.

In Hinduism, the pomegranate is a symbol of fertility and prosperity. It is often depicted in the hands of the deities, especially Durga, the invincible and supremely radiant goddess.

And, of all the gifts Buddha received in his lifetime he was most delighted by the gift of a pomegranate.

The recently published dual memoir Traveling with Pomegranates by Sue Monk Kidd (author of The Secret Life of Bees) and her daughter Ann Kidd Taylor, is full of lore on the symbolism of pomegranates in the ancient Greek and Roman cultures and also in the Christian faith. The book tells of their travels together to Greece and Turkey and of their individual quests for meaning as women in separate times of life.

I recently read this deeply inspiring book while on a voyage to the ruins of the ancient city of Ephesus in Turkey. Once one of the three largest trading centers of the Roman Empire, it was the home of the vast Temple of Artemis, one of the wonders of the ancient world.

Ephesus is a thriving harbor city with a population of over a million, Ephesus has the best-preserved ruins of those times. Its stand-out sites are a two-story library and a theater that held 25,000.

A statue in the extraordinary Ephesus Museum depicts the goddess Artemis with pomegranate-like breasts representing the fruitfulness of Mother Nature.

Emerging from the museum we saw a stand heaped with fresh pomegranates.

Ted and I loved the tart flavor of the dark red fresh-squeezed juice. The vendor showed me how the top of the fruit has rising points that look like a crown, making the fruit a symbol of the beauty and divinity of the Virgin Mary who lived nearby. [img 0685]

You see, Ephesus is also where the apostle John is said to have taken the Virgin Mary after the crucifixion. High atop a hill, from the Basilica of St. John, one looks down on a road that leads a short distance into the hills to the House of the Virgin Mary, where she is said to have spent her final years. Many modern-day Popes have visited the site, and though there remains controversy as to its authenticity, we were touched by the feeling of reverence there.

Below the house is a flowing spring where visitors drink and fill flasks with water said to have healing properties.

Now that I am home, still filled with memories of so many sacred sites, I sense how pomegranates celebrate in so many meaningful ways the fullness and pure lusciousness of being a woman.

May the blessings of your holiday season be as

bountiful as the seeds of a pomegranate.

Holiday Salad with Pomegranate seeds

I am looking for ways to use pomegranates during the holidays. Last week, I added some seeds to my cranberry orange relish for Thanksgiving, and today I am sprinkling them on a spectacular salad of baby spinach, Gorgonzola cheese, spicy pecans from Trader Joes, and shredded rotisserie chicken from Costco.

Are you familiar with the Costco chickens? They are large, brined, and bursting with flavor! Only $4.99, I buy one every week and remove the skin as soon as I get home. Then I slice the breast meat into thin slices for sandwiches or to serve with rice or mashed potatoes, and shred the dark meat to use in salads or a seasonal stew I devised to serve as a buffet dish:

SOUTHWESTERN STROGANOFF

For about 16 servings

2 cans (7ounces each) whole green chiles, rinsed, seeded, and cut into thin strips

½ cup (1 stick) butter

2 large white onions,minced

4 garlic cloves, minced

¼ cup chili powder

Pinch of ground cloves

½ cup all purpose flour

4 cups strong chicken or turkey broth

1 ¼ cups white wine, or 1 cup dry Vermouth

4 cups shredded cooked turkey breast or chicken

2 cups sour cream

To garnish and serve:

1 ripe avocado, peeled, pitted, ad cut in thin wedges

½ cup chopped cilantro (fresh coriander), optional

Seeds from ½ a ripe pomegranate

Note: If the broth you use is not richly seasoned, flavor the finished Stroganoff to taste with chicken stock base or bouillon cubes dissolved in hot water.

Melt butter in a heavy pot of at least 6-quart capacity over medium-high heat. Sauté the onions and garlic for about 5 minutes until the onion is transparent. Stir in the chli powder and cloves and stir for a minute or so to toast them, then add the flour. Cook over low heat for about 3 minutes to toast the flour lightly and remove any raw taste. Gradually add the chicken or turkey broth, then the wine or vermouth and chiles. Bring to a simmer and stir until thickened. Lower the heat and simmer for ten minutes.

Add the shredded chicken or turkey and simmer slowly just to heat it through.

Just before serving, stir sour cream into the hot mixture, taking care not to boil it, which might curdle the sour cream.

Transfer to a warm serving dish or chafing dish. Garnish the top of the Stroganoff with slices of avocado, cilantro and pomegranate seeds. Serve with rice or noodles.

To prepare in advance: The dish may be made ahead up to the point where you have added the chicken or turkey. Store in the refrigerator for 3 days or in the freezer for a month or more. Thaw if frozen and reheat in a heavy saucepan or crock-pot, stirring in the sour cream within a few minutes of serving. Reheat any leftover Stroganoff in a double boiler over barely simmering water.

And, here are some imaginative uses of pomegranates I've found in my holiday rounds. The first is a platter of lamb chops catered by The Kitchen in Pasadena.

The second, a spectacular salad I enjoyed on our twentieth anniversary at the Restaurant at Getty Museum.