Flori Cooks

I like the idea of New Years Eve and Day as a time to set the tone for the year ahead. Last night I made a simple roasted chicken with potatoes and onions and roasted purple Brussels sprouts. I took a great picture of the rubbed and trussed chicken and another when I had browned the back and was about to put it in the oven but forgot to snap one of the beautiful golden bird just before I started carving. I remembered right after I made the first cut along the breastbone but then it was too late…

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Deb and I sat and talked and ate; consumed most of a bottle of champagne. Topped it all off with poached figs and Camembert and a spot of cognac.

This morning I dove right into the kitchen. I prepped most of the food in anticipation of Beth, Susumu and Heidi’s arrival. Last night’s Brussels sprouts made a reappearance with olives and peppers to munch with mimosas while the potato cakes cooked (they always take longer than I think they will so it’s fine that I had fallen behind on the salad and coffee).  Sus and Beth went outside to pick oranges for the mimosas. That’s one of the SoCal perks – OJ needs to be really fresh as far as I’m concerned.

Great conversation accompanied a fine meal:

• Potato Cakes with Goat Cheese
• Smoked Salmon
• Salmon Caviar
• Arugula and Pear Salad with Walnuts and Walnut Vinaigrette
• Mimosas and Coffee

Happy New Year! Here’s to 2013 filled with cooking and eating interesting things and doing both with the people we love!

Years back, when I lived in West Hollywood and my friend Serry wasn’t going out one New Years Eve she invited me to stop by. I found a buffet spread (beautifully) crammed with every extravagance imaginable – oysters, Serrano ham, fabulous cheeses, fine wine and champagne – all for a snack… I asked how many people she was expecting and she said no one else. BUT – just in case anyone dropped by she wanted to be able to welcome them on NYE with abundance and that would usher in a year of the same.

I went to the Hollywood farmers market yesterday. This is one of LA’s oldest and best – right after Santa Monica’s Wednesday market which is just too far to go unless I have other reason to be on that side of town. In normal weekday traffic Hollywood can be a real schlep, but on Sunday at 8 AM I fly there in under 20 minutes. [Ask anyone who has lived in LA for a long time and they will tell you that there was a time when you could get anywhere in 20 minutes or less] My friend Jorge who grows citrus and avocados in the desert says I am like a comet; I come to the market once a year like clockwork. I go every couple of months really. I came home with three kinds of greens, purple Brussels sprouts, butternut squash, some of Jorge’s grapefruit, a few pounds of Yukon gold potatoes, half a pound of goat cheese, some smoked salmon, a can of Russian salmon caviar, an organic free-range chicken, along with the only edible winter tomatoes in sight and Persian cucumbers for Israeli (Arabic) salad. I did not get anything from the “tide-pool” however tempting that was…

I already had about 2 cups of cauliflower roasted with Raz El Ranout in the refrigerator, so here’s the rundown on Roasted Cauliflower and Potato Soup:

Here are MOST of the ingredients:

Start with a basic mirepoix and sweat until soft in good olive oil. Add about a quart of water, about a teaspoon of salt, a few grinds of white or black pepper, the peeled and cubed potato, the bay leaves and parsley stems (the leaves will go in when the soup is done). At this point I decided that some thyme and dill sounded good too. Bring to a boil and reduce heat to a simmer. When the potatoes are soft, turn off the heat, blend until pretty smooth with an immersion blender and add the finely chopped cauliflower and minced parsley leaves. Correct the seasoning and serve. All but about a cup of the soup fit back into that beautiful German canning jar to go into the refrigerator.

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That extra cup made a good morning snack.

The rest of the potatoes will be used along with the goat cheese to make galettes (OK, fancy latkes), which I will serve tonight with the smoked salmon and caviar to whomever happens to drop by. Serry taught me how to start the year right.

I’ve been less than diligent about posting lately and I have a bit of a back up of material especially in light of the holidays. I’ll try to get caught up this weekend.  Meanwhile here’s a tasty morsel.

On Christmas day some friends and I decided to change the usual Jewish tradition of a movie and Chinese food. We didn’t change it too much though; after all tradition is a good thing.

We met early and went for an early (but not the crazy-early 8:15 showing) of Les Misérables. After the movie we went back to David’s for a meal that he and I had been talking and planning for weeks. As is always the case with him, the table was set and STUNNING! We started with cocktails and wine and cheeses – many cheeses, my home cured olives, spinach spread and a thorough critique of the film. I loved the innkeepers (Helena Bonham Carter and Sasha Baron Cohen) and what I thought were a couple of nice Python-esque touches – “Who’s there?” “The French Revolution!” Really? Who were you expecting? And, who knew Russell Crowe could sing? Well, don’t worry; he really can’t. But he CAN sell a song with the best of them.

Dinner was fab – a simple green salad followed by baked escargot. The main was Boeuf Bourguignon, Ratatouille, Potatoes au Gratin, French Green Beans with Peppers and Olives. Dessert – now we’re talking! – Sherman made a yummy Tart Tartin and I made Figs Poached in Port with Orange, Ginger, Cinnamon, Cloves and Black Pepper. We served the two together along with a good runny Camembert and for contrast a hunk of Bulgarian Kashkeval. Today at the local mid-eastern market I picked up a carton of Persian pistachio saffron ice cream; I think it will go equally well.

A fine time was had by all!

Today (starting at sundown last night) is the last (8th) day of Chanukah. I finally had my first latkes of the year. We  made a mighty batch, but with the help of a neighbor we had just enough for the girls to have Chanukah breakfast on for Sunday after their sleepover.

Cece, Amanda and I had a great day yesterday at the “Natural Museum of Natural History” (sic) complete with walking dinosaurs, a scavenger hunt, bears, snakes and assorted bugs. We came home for a dinner of latkes, squash, peas and salmon along with menorah lighting and gift-opening.

Cece and Amanda both want their moms to know how to make my roasted winter squash. There’s nothing like a high sugar content to get kids to eat their vegetables… Simply done – peel, cube and toss with olive oil, salt and pepper. Roast at 400° until starting to brown. Serve to 7 year-olds (or anyone else pretty much).

On this weekend following the terrible tragedy in Connecticut I couldn’t help but be heartbroken for 20 families that are bereft today. Life is fragile and precious. We need to honor and acknowledge that everyday.