(view from my Casita Roja, one of the cabins on site at Juniper HIlls Farm, over the fire pit and bocce court; the Casita Roja is the only one on a second floor and ergo these types of views)
As much as I love food -- food per se, and food as a family and friends event, and food as source of nostalgia and general warm fuzzies -- I am not all that super creative or gregarious when it comes to cooking at home. It is just the son and I, and there are only so many hours in the day with work and momhood. I have purchased so much kale, with the best of intentions but that I have never used, it only pushes me deeper into my child-rearing-related food guilt.
(view from my Casita Roja looking down on another nearby casita; yes there are "cabins" to rent on the property; really, really recommend this)
So along with the shocking food facts and revelations about me that I do not like olives or oysters, it may come as no surprise that I'm a little late to the party when it comes to greens. And swiss chard in particular.
At the Fall Menu cooking "class" this weekend at Onion Creek Kitchens at the oh-so-very charming rustically scenic Juniper Hills Farm out near Dripping Springs, the list of dishes looked daunting:
But we should have known, from the last visit there, that Sibby the cook/owner runs a tight ship in terms of timing, resources, dish-washing, and keeping (some) increasingly tipsy guest cooks from falling behind on the job.
Forgot to set that iPhone timer for toasting those almonds in the convection oven? Not to worry - someone magically appeared just in time to take them out and leave them on one of many stainless steel prep areas for you. Going a little slow on the making the sliver in the 2 dozen large dried figs to insert the gorgonzola/goat cheese mixture topped with pecan then wrapped in strips of prosciutto? Sibby appears and diplomatically offers up some tips to show you a more, ahem, efficient way of getting that important appetizer dish done in time.
It's not really a "cooking class," but you will learn some great new recipes and great prepping and cooking tips from consummate hostess and cook Sibby. This night we were divided into two "teams," with each team executing the same menu. Then individuals on each team decide on what they want to make.
We are not ones to stand idly by while others pondered what to make. Mollie grabbed fast and grabbed well. Recipes I mean. She scored the Rosemary Almond Crackers recipe (does not nearly describe how delicious these delicate "crackers" are, infused with rosemary-rubbed sugar and shortbread-esque texture for the finished product). She also scored the swiss chard recipe that I had been eyeing: "Swiss Chard with Creme Fraiche." What's not to love about eating a good-for-you vegetable with creme fraiche. Easy to make. Gorgeous to look at. It screams Christmas.
Start with 1.5 pounds of swiss chard that someone has already washed for you.
Start tearing the leafy part off of the stems and ribs. I loved this part. I was a little more meticulous than Mollie...ahem...did it matter in the end? Of course not. A rib with a little leaf (or a lot) does not matter at all.
Off they go to boiling water. The chopped ribs and stems first (4 minutes).
Then the leaves (2 minutes). Drain. Cool. Squeeze out water.
Heat oil in pan. Add the well-drained swiss chard, which won't look like much at all by now after squeezing as much liquid as possible out of them. Add globs of creme fraiche. Add salt. Add pepper.
Done.
Set it to rest and/or keep warm until the rest of the meal is done and it is time to serve yourself up a plate.
In the meantime, enjoy lovely red wine - thank goodness Mollie brought some La Crema Pinot Noir along - and enjoy meeting lots of great new people (can't wait to try the wine bar in Bulverde we learned about!) while others continue to slave away in the kitchen.
Eat. Drink more. Vow to wake up early and swim the next morning at the lovely pool on the property near the "cabins" (assuming you are staying overnight).
Or just look at the pool while walking around the cabins the next morning while drinking coffee made in your Casita. Which is what I did.
I am back in Austin now after this soul-satisfying getaway. And I am thankful, again, for friends who get me out and about and out of work mode. I brought my laptop there to work, but I never even glanced at it. (Tip: Don't bring the laptop.)
I get back to Austin only to learn a dear, dear friend will have a portion of her lung removed on Thursday. Even if not cancer, the lung has to go. She will be in the hospital for a week.
More deep breathing and more living - without the laptop - are definitely the life lessons from this weekend.
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