Seasons Greetings

'Tis still the season, right? We missed it? Bah!

So I'm a little late. Oh well- the sentiment remains the same. 

Happy holidays, thank you for reading, and here's to another year of differing opinions from the WarLock household!

The Turkey

Adam was indignant that I didn't include a shot of THE TURKEY in my Thanksgiving recap post. So here he is.

On Birthdays & WarLock Weddings

My, what a busy few weeks I've had. In addition to a successful dress fitting (it zipped!), a cake tasting, a Basque barbecue, a friend's beautiful wedding, and time in Spokane and Seattle with people who are so very dear to me.... I also went back to Gonzaga and got my MRS!

I've been calling myself an October bride, and that's still true- but when the Jesuit priest who'd advised us (and tolerated our antics) through our college years wasn't available for the Autumn wedding, we knew we'd have to make a special arrangement. So, on July 23rd, Adam and I had a sweet and simple ceremony at St. Michael's chapel at Gonzaga. We said our I-Dos with our immediate families there to support us, made a nostalgic visit to the Honors house, and had a marvelous dinner at the restaurant where we worked together. It was, in every way, personal and significant and absolutely beautiful.

We're thinking of this ceremony as one part of a larger event, so although we're square with the Church & State, I don't think we'll feel married until we've exchanged rings in front of friends and family on October 29th. We're not even making it "facebook official" yet! But, regardless of how married I feel, I know I've got the sweetest husband in the world. Today is my birthday, and he's given me a gift that I'll always keep near my heart.

I am, truly, the luckiest girl.

PS: These, and many more pictures are posted on facebook... enjoy!

Kitchen Chemistry: Beer Can Chicken & Potato Salad

Still wondering what to get Dad this Father's Day? How about a wishbone, a funny bone, a case of beer, and (best of all) leftovers? Here's a meal that truly commemorates dear old Dad...

I found fabulous instructions for Roasted Beer Can Chicken in Martha Stewart Living, which I followed almost exactly (though I substituted rosemary for thyme). As a side, I made up a pan of roasted red potatoes seasoned with olive oil, sprigs of rosemary, pepper, and rosemary salt for extra flavor.

Our chicken was a fairly tubby specimen, but he was still extremely stable on top of the beer can in the oven (I was surprised!). He took a little longer to cook than expected, so I basted several more times than Martha recommended. When done, the skin was crispy and the meat was tender. I'd been skeptical about using stout with white meat... but the Guinness flavor was so complimentary that I might never cook chicken without it again. I made Martha's gravy as well, but found it to be weak and unnecessary (don't bother with it!).

Just like Dad, this is a meal that gets better with age (har har). Though we did our very best to take down that dinner, we had two wings, six ounces of thigh meat, and a pound of potatoes leftover for the next day. I told Adam I wanted a delicious potato salad to take on a picnic, and he didn't disappoint. Here's what he came up with:

Combine the chicken (shredded or in chunks) and potatoes in a large bowl with a small diced onion and a quarter cup of chopped Italian parsley. In a smaller bowl, mix together about a half a cup of mayonaise, a quarter teaspoon of garlic powder, a half tablespoon of paprika, a tablespoon of cracked black pepper, a pinch of cayenne pepper, and a teaspoon of white truffle oil. Spoon this mixture over your chicken and potatoes and stir until well coated. Lastly, add one or two large dill pickles (diced, per your taste), two hardboiled eggs (diced), and salt (keeping in mind that the potatoes and chicken are already salted and may not need much more).

The result is a mouthwateringly zesty salad that pairs well with (what else?) a velvety Guinness.

Happy Father's Day, and Happy Weekend!

xoxo,

Elizabeth

The WarLock Registry: Setting the Table

Monday's post on my new Art Deco demitasse cups drew a very complimentary response from reader Jessi, who enjoyed the combination of colors and materials represented in my tea and coffee collection. Thank you- I'm thrilled that you noticed!

Variety makes for the most magnificent tablescapes, don't you think? It's been quite a treat to craft our wedding registry with this in mind. Here's how I'd like to outfit my china cabinet...

Claw Candlesticks from Jayson Home & Garden, Lenox Timeless Platinum Signature Wine Glasses from Macy's, Marimekko Bowl from Finnish Design Shop, Octagonal Pewter Stoneware Charger from Juliska, Maxfield Flatware and Linen Hemstitch Napkins from Pottery Barn, and Aspen Dinner Plates from Crate & Barrel

Our selections are more textural than colorful, juxtaposing white ceramic basics with muted metallics and fanciful forms. It's a versatile setting that will allow my collections of ruby depression glass and vintage goldware to shine- but our culinary creations will always be the center of attention. We'll prepare and serve countless meals on these dishes as a married couple... and a lifetime of cooking with Adam is the happiest thought!

Kitchen Chemistry for Valentine's Day

That's right- we scrapped our plans for the laundromat and made dinner instead! What better way to celebrate Valentine's Day than with some chemistry in the kitchen?

We dashed through the rain to the market, where we found a fabulous deal on salmon fillets. Since stuffed salmon rolls are one of our favorite collaborative recipes, it seemed meant to be! 

We've served dish with several variations (I'm partial to a goat cheese & thyme version that I dreamed up!). This time around we decided to spoil ourselves with a luxe crab & artichoke filling. Adam melted 2 parts cream cheese, 1 part butter, and 1 part cream, then poured it over crabmeat and artichoke hearts. I stirred in a few tablespoons of parmesan cheese, a dash of onion powder, and plenty of salt and pepper. We added the lovely fresh dill we had on hand, but you could use any chopped herb of your choosing. 

A crunchy topping gives the rolls texture. Adam likes to use a mixture of panko bread crumbs and grated parmesan cheese, with a sprinkling of herbs for color and a dash of salt and pepper.

Your rolls are done when they are warmed through. You can test this by pulling out the bamboo skewer and feeling the middle. The crust should be browned, and you can broil it briefly to speed this up.

Stuffed salmon is so incredibly rich, you'll want a light green vegetable as a contrast. We garnished with lemon wedges and continued the theme with a pitcher full of sparkling vodka lemonade. Conversation hearts in our glasses were a sneaky way to sweeten our beverages!

Hope your Valentine's Day was as delicious as ours!

Love,

Elizabeth & Adam

Valentine's Day

Exactly one year ago I moved to California, driving over 900 miles to close the distance between Adam and I. Poor Adam endured 15 hours on the road with a carsick cat, then several months with a homesick girl.  It was a grand gesture of love.

We've got nothing planned tonight save a truly romantic date at the laundromat, but I'm grateful for it. Love is so rarely presented in pink and red trappings. Once in a while it appears with a diamond and a question you can answer with exhilarated certainty. Other times it's terrifying, asking more of you than you can imagine giving. Most often though, it shows up in the simple act of pairing someone else's socks.

So for me, this day requires little fuss. I'm reflecting on all of the better and worse we've experienced already, and on how very excited I am to say my vows in October.

Card by Paula Skene Designs

Happy Valentine's Day!

xoxo,

Elizabeth

Paper Heart

I'm feeling particularly lovey-dovey this year, what with all the wedding planning going on, so I decided to put together some valentines for family and friends...

Shimmery paper banners, suede hearts, a favorite photo, and simple sentiments. 

Beyond valentines, I'm also designing save-the-date cards and other paper goods for the wedding, which I'll be printing myself with my new Epic 6 letterpress! I told you I was feeling ambitious- I've practically transformed our dining room into a little stationery studio. However, I'll be taking a day off for a romantic drive up to Sausalito with Adam this weekend. It is Valentine's Day, after all!

xoxo,

Elizabeth

The WarLock Wedding: Seating Arrangements

My family can attest to fact that on each of our wedding venue tours, I asked one question...

"Can we bring in different chairs?"

I suppose it won't surprise my readers that my dare-to-dream wedding fantasies have centered around furniture. I envision an autumn evening, dark flowers, flickering candlelight, and a room full of graceful golden chairs.

Where slipcovered conference chairs merely add bulk, these chairs are an airy complement to my elegant (and slightly gothic) theme. However, Chiavari chairs can be an expensive rental- and I'd never choose chairs over the guests sitting in them!

Doesn't it seem fateful, then, that the venue we've selected already has hundreds of gold chiavari chairs at the ready? Meant to be!

PS: For those of you wondering, "WarLock" is a combination of our last names (Adam Wargacki & Elizabeth Lockhart). In my opinion, it's another thing that's meant to be, but for some crazy reason Adam seems reluctant to use WarLock as our married name...

How We're "Ringing" in the New Year

Welcome to 2011, friends!

I suppose I need to account for my two weeks of vacation? How's this: several lively holiday parties, approximately 36 hours on the road, visits with family and friends in Seattle, Olympia, & Portland, the most beautiful prime rib I've ever seen (and eaten), a pile of presents, an epic New Year's Eve bash in the winter wonderland of Spokane, many champagne toasts, and...

A RING!

Adam and I are getting married! He proposed on December 20th, and we surprised our families with the announcement of our engagement on Christmas. Needless to say, best Christmas ever!

My ring is an Edwardian solitaire from 1915, which we fell madly in love with at Lang Antiques. To me, it's perfect, and proof that the best gifts come in small packages!

I hope you all like talking about weddings, because we've jumped into planning mode and I can think of little else. Cheers to 2011! I can't wait to start sharing ideas...

How We Turned Things Around for Halloween

As I pouted on Friday, our Halloween Party got axed when the attendees dwindled. To add insult to injury, my Tildy-Pumpkin's face caved in. The perfect Halloween that I had envisioned was literally crumbling- and so was I!

I'm getting to know myself fairly well. I'm a perfectionist. I like to plan. I'm not always graceful about disappointment. I'm also realizing that "perfect or not at all" isn't the best philosophy for happiness. 

So this is how we turned things around for Halloween.

First, I literally turned our pumpkin around.

Then, Adam coerced/guilted/bribed/bullied a handful of coworkers into coming over for drinks and snacks on Friday after work. In the hour before our guests arrived we whipped up some guacamole, corn salsa, goat cheese bruschetta, a batch of salty-spicy-sweet toasted pumpkin seeds, and a cinnamon apple crumble. We lit some candles, and we had a party. Was it the costume party I'd imagined? No. Did my guests stand around and talk about science, thereby boring me to death? Kinda, yes.

But we had a good time (and my guacamole was really tasty).

For the rest of the weekend we were without any plans, so we donned our costumes, took the Bart to San Francisco, and found ourselves in the midst of a Giants/Halloween celebration. Plenty of orange and black, many beards to fear, blaring horns, dozens of Mario + Luigi pairings, and what we hope was just a pipe bomb. California knows how to party!

Adam's costume was indiscriminately creepy. Vampire? Werewolf? Zombie? Miscellaneous undead creature? It was open for interpretation, and judging by how few people dared to look him in the eye, it was a success.

 I went as a Mad Men-inspired secretarial type.

All in all, a good Halloween! How was yours?

Kitchen Chemistry: Soup II

Happy Monday! Adam's here with a recipe that could literally last you all week long...

The soup of the day is homemade chicken and rice. Just the thing if it's chilly where you are, if you've got many mouths to feed (or want to create a week's worth of meals in just a few hours), or if you just want to impress the hell out of your guests by making chicken soup from scratch. Bragging rights do apply!

This recipe was inspired by a large leftover pot of wild rice that Elizabeth made (she's not really one for measuring, apparently). It was delicious, seasoned with garlic powder, lemon pepper, and bay leaves and dotted with tangy Craisins. Elizabeth said, "I think it would be tasty in a soup. Make it happen!"

The first step is to make the stock. Fill a large stockpot with about 1 1/2 gallons of cold water. Chop up the meat and bones of 3 chicken legs and the ribs and rib meat from 3 chicken breasts. Allow the chicken to soak in the cold water for 20 minutes or so, then cover it and set it for a low simmer (tiny bubbles and a still surface). After 2 hours, add the following:

• 1/2 red onion, chopped
• The peels and ends from 6 carrots
• 1/2 pound of celery ends
• 1 clove of garlic, unpeeled
• 1/2 bunch of parsley leaves and stems, whole
• A handful of pearl onions, crushed
• 2 sprigs of dried rosemary

Simmer for 2 hours, stirring occasionally, then remove all of the solids with a mesh strainer. Put the clear stock back in the pot at a low simmer and add the following:

• 3 raw chicken breasts, cubed
• 1 pound (about 8 stalks) celery, rough-chopped
• 1 pound (about 8) carrots, diagonally sliced
• 1/2 red onion, diced
• 2 Tbs olive oil

Simmer for another 30 minutes, then add 3 cups of pearl onions, peeled. Simmer for yet another 30 minutes, then add the following:

• 1/2 bunch of parsley leaves, chopped
• 3 cups (or so) cooked wild rice
• 2 cups Craisins
• 1/2 bottle or so of left-over white wine
• 1/2 cup apple cider vinegar
• 1 Tbs cracked black pepper

Lastly, add salt. The salt in this soup is entirely to your taste or dietary wishes. Add a teaspoon, stir well and taste thoughtfully. Repeat until you've reached your desired saltiness.

This recipe makes about 12 generous bowls of soup, which we paired with rustic sunflower seed bread and roasted garlic (delicious spread on the bread or plopped in the soup). 

You certainly can't get a soup like this in a can. Tender white meat chicken, perfectly cooked vegetables, light herbal flavor, and the unexpected sweet notes of the Craisins.

Truly, the ultimate comfort food.

Kitchen Chemistry: Soup

I'm a girl made for Autumn. An apple pie-baking, wool scarf-swathed, college football-obsessed girl who waits impatiently for the day when glaring summer ripens into glowing fall, when it's time to bring out the biggest stockpot and make soup. Adam is back today with the first in a series of soups that celebrate the season (without dipping into your pumpkin spice latte budget!).  

Soup is the ultimate autumn meal- warmth, color, and rich fall ingredients are just the thing to impress my just-in-from-the-cold guests with my culinary genius. Take, for example, my Taco Soup.

This dish is milk-based (or half & half, or cream, depending on your latitude/metabolism), and utilizes canned black beans and whole kernel corn as primary texture elements. Condensed cream of chicken soup is added for thickness and complexity of flavor (but can be omitted to modify this recipe for vegetarians). My Taco Soup is seasoned with sharp cheddar cheese, garlic powder, onion salt, chili powder, ground cumin, and cinnamon (a side note: from Southeast Asia to New England to the American Southwest, no spice crosses geographic and culinary boundaries like cinnamon).

I garnished the bowl with sour cream, shredded cheddar, red pepper flakes, lime, and chopped cilantro. Elizabeth made the tortilla crackers- they're analogous to oyster crackers in clam chowder, and they were delicious.

For another bowl of soup, check back next week for part II in this series... or watch my Salmon Bisque tutorial videos, here, here, here, or here!

Kitchen Chemistry: More Bang for your Buck

Adam is back today with a colorful (and economical) favorite...

There are many dimensions to a good recipe, one of the LEAST important of which is CO$T. Complexity and quality of food is often achieved by using more numerous or higher priced ingredients- but there is a point of diminishing returns. I have yet to encounter Kobe beef wrapped caviar, or saffron-stuffed sea bass shallow-fried in truffle oil. These dishes would be decadent to an uncomfortable extreme, overwhelming the palate as well as the pocketbook. Money can only take a cook so far. In fact, the most talented chefs are restrained, subtle, frugal, and inventive- more likely to emphasize a single quality ingredient rather than bombard the diner with several. In this spirit, I present my Hoisin-Black Bean BBQ Chicken & Asian Slaw.

Before we get to the recipe, let's break this down. Fresh ingredients are almost always more expensive than dried/canned/frozen ingredients. Careful appropriation of both fresh/high quality/expensive AND preserved/generic/cheap ingredients is the only way to achieve great flavor on a modest budget (and our budget is certainly modest). To get mathematical, an inexpensive dish should be 80%-95% "cheap" by mass/volume. To use a sports analogy, there are Utility Players (texture, volume, structure, starch, & fiber) and All-Stars (flavor, seasoning, garnish, fat & perhaps protein). In preparing this dish, I deliberately selected a few unusual and expensive ingredients as flavor highlights (like fresh basil & ginger and Thousand Year fermented black beans), but the other ingredients were comically cheap (Top-Ramen, need I say more?), helping to bring the whole package into a reasonable price range.

The Asian Slaw is a simple mixture of chopped purple cabbage, diced radish, diced sweet onion, and crumbled Top-Ramen. It was seasoned with the Oriental Top-Ramen packet, rice wine vinegar, salt and pepper. Grilled pineapple rings and grilled sweet onion were added as flavor accents. All of these ingredients fall into the preserved/generic/cheap category.

Frozen dark meat chicken was barbecued in my Hoisin-Black Bean Sauce. To make this sauce, sauté minced ginger (4 oz), black bean garlic sauce (4 oz), chopped sweet onion (6 oz) and sambal (1-2 oz) in minimal vegetable oil. Deglaze with generic mirin, add a generic hoisin sauce (24-32 oz) and seasoned rice wine vinegar (6-8 oz), then simmer for 20 minutes. Strain this mixture and cool. Add the zest and juice of 3 limes and 1/2 of an orange. Add salt, pepper, and chili paste to taste. You'll have plenty leftover after you've sauced your chicken. This sauce can be (and was) used a condiment, marinade, or glaze. It's a fantastic addition to grilled fruits, vegetables, or caramelized onions.

Fresh basil and sliced orange were served as bright garnishes (and palate cleansers). 

Elizabeth's contribution to the meal was a sake cocktail: cheap sake from Ranch 99, a bottle of seltzer, a can of limeade, and canned pineapple rings, curled orange peel slivers, and maraschino cherries skewered on a chopstick. We got a whole pitcher for far less than a couple drinks would've cost us at a bar (plus I didn't have to tip the waitress).

The plating style integrates all ingredients, resulting in a three-dimensional landscape of food. This is a typical example of my culinary style: a stratified taste adventure for less than $5 per plate (economies of scale apply).

Kitchen Chemistry: Taking it Outside

Hi All! Adam is  back today to discuss one of our favorite summertime activities...

To me, outdoor cooking occupies a special, enigmatic place in the world of cuisine. It's a cultural experience. It can localize family and friends and attract strangers, even to the point where a community congregates with cult-like fascination to watch flame and smoke yield up their charred offerings.

Barbecuing is quite a phenomenon. It's easy to do well, yet difficult to do perfectly. It's often the domain of those normally uninterested in the culinary arts (read: men), and is performed under close scrutiny by those with lesser experience than the "grill master" holding the tongs ("so, you think those are ready to turn, huh?").

As Elizabeth's Dad advises, "fire on bottom, meat on top."

I find myself drawn to everything about grilling: the preparation of food and fire, the execution, and of course the delicious aftermath.

Elizabeth and I have no grill of our own, so this process becomes even more of an adventure. The nearest grills are located at Live Oak Park several blocks away. Our weekend mornings are often spent shopping, trimming, marinating, and packing supplies at home before setting off into the Berkeley wilderness. Luckily the park people are usually roasting and smoking (this or that) themselves, so we fit right in. Lighting our fire, cleaning the grill, and cooking our food takes more watching than doing, so plenty of time is left over for true weekend leisure: Elizabeth makes friends with random animals and takes pictures, we talk and drink beer (technically illegal, shhhh).

We typically make full use of our coals, grilling several flank steaks (cheap) or batches of frozen chicken until the coals run low. In this way we keep the afternoon economical as well as luxurious.

The grill lies at the intersection of public and private space. The park provides elements of nature, yet at the same time is the epitome of hearth and home. The method itself is ancient and universal, yet also urgent and personal. The eventual dish is unfailingly classic and also unique to the time, place, and person executing it. The experience is raw, archaic, and crude, yet as rich and rewarding as any other in the culinary world.