Art Session

Ethan's Room

Remember, oh, like a year and a half ago, when I wrote this? I was all ready to start E's room. We'd recently moved him into a new bedroom and I was all excited to get started on the decorating. Well, I painted and moved in furniture and the boy, and then life got in the way. The fabric sat.

Earlier this fall, I finally whipped together a new duvet cover and some throw cushions. I played around with re-purposing some white curtains I had lying around, and then decided it wasn't going to happen. So I ordered some (still waiting), and committed (in my mind!) to making a valance. So, while the window remains bare (save for a blind) pending delivery of curtains and creation of said valance, the room is essentially done.

Me & my boy

I love this kid.

Christmas art

By Ethan P.

Decorating the tree is serious business....

Goat Cheese Pesto Torte

Another favourite....

Goat Cheese Pesto Torte

12 oz goat cheese
8 oz cream cheese
4-6 cloves garlic, crushed (adjust to your taste)
1/2 cup pesto
1/2 - 1 cup chopped up fine oil-packed sun-dried tomatoes, including 1 - 2 tsp of the marinade
Salt & Pepper
Toasted pine nuts

Let cream cheese and goat cheese soften to room temperature. In a food processor, chop garlic, then add cheeses. Process until mixed and smooth.

Check the taste. Add salt and black pepper if you want.

Line a small loaf pan or bowl with plastic wrap.

Put about 1/3 of the goat cheese mix into the bowl.

Top this with the pesto.

Put another 1/3 of the goat cheese mix on top of this.

Put the sundried tomatoes on this.

Top with the rest of the cheese.

Put plastic wrap over the top of this.

Refrigerate for at least 2 hours, and up to four days.

To serve, invert bowl on a serving dish. Carefully remove the plastic wrap.

Garnish with fresh basil, pesto, sundried tomatoes and toasted pine nuts. Serve with crackers or bread.

Roasted Lemon Garlic Shrimp

This was one of the hits at my cocktail party- very yummy and easy to prepare. The dish was inspired by a few different recipes. Here's my version:

Roasted Lemon Garlic Shrimp

Ingredients

1/4 cup olive oil
1/4 cup lemon juice
3 cloves garlic, crushed
Zest of 1 lemon
2 teaspoons salt
1/2 teaspoon crushed red pepper flakes
30 large uncooked shrimp, shelled and deveined, tail-on (about 1-1/2 pounds)

Directions

Combine oil, lemon juice, garlic, salt, and red pepper flakes in a small bowl. Place shrimp in a resealable food storage bag or glass bowl. Pour marinade over shrimp; seal bag, or cover bowl.

Refrigerate 1 to 2 hours to marinate.

Preheat oven to 400F.

Remove shrimp from marinade. Spread on sheet pan, leaving lots of space between shrimp. Roast in oven for 6-8 minutes, removing when firm and pink.

Chill shrimp. Place roasted shrimp on platter and garnish with chopped scallions, crushed red pepper flakes and lemon slices. Serve with dipping sauce- lemon paprika aioli or a spicy cocktail sauce are good.

Makes 8-10 appetizer servings.

Spicy Lemon and Paprika Aïoli

1 1/2 cups mayonnaise
1/4 cup fresh lemon juice
6 large garlic cloves, minced
1 1/2 tablespoons tomato paste
2 teaspoons hot smoked Spanish paprika (or more!) or 1 1/2 teaspoons Hungarian sweet paprika and 1/4 teaspoon cayenne pepper

Combine all ingredients in small bowl; whisk to blend. Season aioli to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Makes 1 3/4 cups.