We just returned from a week long road tripping adventure to Asheville and Kentucky, where we visited my grandparents, who live outside of Lexington. We gorged ourselves with southern food, toured Woodford Reserve (I may have eaten four bourbon balls), and spent a day in Louisville—what a quirky little city. We went vintage shopping on Bardstown Road, marveled over the classy Brown Hotel and drove through the scenic Cherokee Park (designed by Frederick Olmsted, who also designed Prospect Park and the similarities were uncanny!) We stopped for Mexican Hot Chocolate and Apple Bourbon Bread at this adorable coffee shop called Please and Thank You, and also had beers in a former church, called The Holy Grale! I’m wishing we could have eaten there because the menu looked amazing (particularly the poutine with roasted corn, jalapeños, cheese curds and duck gravy). Next time around I’d also love to visit Milkwood and Hillbilly Tea and catch a show at The Actors Theatre of Louisville.
As luck has it, I only have a month before my next little adventure. I’ll be reunited with my city…and in the fall! I’ll fly up to New York for a couple days and then take the train into Carmel, to spend my second Thanksgiving with Jay’s family. I’m so looking forward to all of it. I’ve been reminiscing about my time in New York last fall, and thinking of where I was and what I was doing. This month last year, I was going out for Oktoberfest at Radegast, with Louisa, calling every candy shop and purveyor in town, requesting samples for our Halloween candy feature, going to the Serial Killers Haunted House with Molly, and stocking up and freaking out over the impending arrival of hurricane Sandy. Time flies.
Wedding planning is progressing and we met our pint-sized photographer Casey, for pints at The Federal in Durham the other day, and she is so cute and kind and genuinely excited to be a part of our wedding. Check out some of her and her husband Matt’s beautiful work here. I am loving how this process is unfolding.
It’s been awhile since I’ve shared some of the music I’ve been listening to lately. Here’s pretty much what I have in rotation on my playlist:
- These Days – Jackson Browne
- Off He Goes – Pearl Jam
- Firstborn – J. Tillman
- We are Fine – Sharon Van Etten
- The Pharaohs- Neko Case
- Deep Red Bells – Neko Case
- Lakehouse- Of Monsters and Men
- My Unusual Friend – The Fruit Bats
and this sweet little gem
The arrival of fall brings forth a hankering for what I like to call “hibernation food,” you know, warming comfort food, one-pot meals that can simmer away on a Sunday afternoon. Hibernation food is best consumed while wearing socks and sitting on your couch, watching Downton Abbey. It pairs excellently with red wine. Yesterday’s dreary weather begged for homemade creamy tomato soup with grilled cheeses and apple salad. And cookies. This afternoon during a beautiful jog, I was thinking about food (as I often do while jogging), and deliberating over what to cook for tonight’s dinner. It needed to be relatively quick because Jay had to leave for rehearsal and I wanted him to be able to eat before he left, which meant I had two hours to grocery shop and make it happen. Since Sundays mean roast chickens are on sale at Whole Foods, I picked one up and made a casserole with some beautiful broccoli I got from Farlow Farm, at the Curb Market. I added some mushrooms that were about to go bad, and some leeks, because leeks are awesome. This simple casserole definitely met the hibernation food criteria. I highly suggest you make some.
Chicken Casserole with Mushrooms, Broccoli and Thyme makes 6-8 servings
- About 4 cups of rotisserie chicken (I used all of the white meat from one) *save the carcass to make chicken stock!
- 1 cup of cooked brown basmati rice (cook in chicken stock if you can)
- 2 leeks, cleaned, with green parts removed and discarded; sliced into quarter-inch rounds
- 1 TBS olive oil
- 2 large cloves minced garlic or 3-4 small cloves
- 1-2 TBS of fresh thyme (I just eyeball this and you can do it to taste)
- 1 cup baby portobello mushrooms, cleaned and cut into quarters
- 1 1/2 cups chicken stock (use homemade if possible)
- 1/2 cup half and half or whole milk
- 2 cups broccoli, cut into bite-size florets
- 1 cup shredded parmesan
- salt and pepper to taste
Cook the rice according to package instructions. While the rice is cooking, shred the chicken (I just do this by hand) and place in a large bowl. In a medium skillet, add olive oil and leeks and sauté over medium-low heat for about 10 minutes, stirring occasionally. Add the garlic and sauté another minute. Preheat the oven to 450. Add the mushrooms, chicken stock, half and half, thyme and salt and pepper. Bring to a boil and reduce to a simmer, cooking for about 10 minutes or so. You want the liquid mixture to thicken and reduce a little.
Meanwhile, cook the broccoli in a pot of boiling water for one minute. Drain and set aside. Add the rice, broccoli, and the liquid mixture to the large bowl with the chicken and add 1/2 cup of parmesan. Toss with a large spoon or spatula until everything is combined. Pour the mixture into a 13 x 9-inch baking dish, sprinkle with remaining 1/2 cup of parmesan, and some more thyme leaves. Cover with a lid or foil, and bake for 25 minutes. Remove the lid/foil and place under a broiler until the top is golden brown (about 5 minutes). Put on something comfy and eat.