Moscow

My time in Moscow included a beautiful trip to the Kremlin Armory. Fabergé eggs were on display. I was caught by the delicate craftsmanship of the intricately adorned eggs.

Though I was struck by the beauty and decoration of the Fabergé eggs, I chose to use a 19^th century cigar case as the object of adventure for Charlotte Russe. The research into the use of cloisonné in art by Russian craftsmen was an amazing journey. But the history of Fabergé Eggs by House of Fabergé is fascinating. See the links below:

http://en.wikipedia.org/wiki/Faberg%C3%A9_egg

http://espaceart.blogspot.com/2011/04/faberge-eggs-history-and-activities-for.html

My favorite egg on display was the Moscow Kremlin Egg made 1906 by Carl Fabergé for Tsar Nicholas II for his wife. It is a music box made of onyx, gold, enamel and glass.

San Francisco

     I fell in love with Green Goddess Dressing on our honeymoon to San Francisco in 1972. It took a while for me to find it in the grocery stores, but it didn’t taste as good as the homemade dressing. From what I understand it originated with the executive chef at the Palace Hotel in 1923 which was a variation of a French sauce traditionally served with Eel. Enjoy!!

Green Goddess Dressing

Simple

2 tsp anchovy past or 2-4 canned anchovies

1 small garlic clove, minced

½ to 1 cup slightly mashed avocado

1/3 cup mayonnaise

¾ cups sour cream

½ cut chopped fresh parsley

¼ cup chopped fresh tarragon or fresh chopped basil

3 Tbsp  chopped chives

2 Tbsp lemon juice

Sal and black pepper to taste

Sweetener to taste

Put all the ingredients in the bowl of a blender or food processor and blend or pulse until you get an even smooth dressing, about 30-45 seconds. Serve as a dip or toss with salad greens. The dressing will last about a week in the refrigerator. Makes 2-3 cups.

Guatemalan Fare

These are wonderful recipes that are typical Guatemalan fare. Enjoy!

Pepian (stew)

1 pound fresh tomatoes

4oz. cup raw unsalted pumpkin seeds

4oz. sesame seeds

1 pound of pork meat

1 pound of chicken meat

1/2 medium onion

4 big cloves of garlic

1 chayote

1 pound of potatoes

Cilantro

Salt

*1 Güaque pepper (Optional)

Start by cutting the pork and chicken meat into small cubes. Cook it on a big pot with salt, half an onion, a tomato cut in half, a clove of garlic and two and a half cups of water.

While you wait take the pumpkin seeds and toast them on an old pan at a low setting until they are brown. Repeat with the sesame seeds, the onion and the garlic. When it comes to cilantro only dry it a bit on the pan – don’t let it get brown. Then the tomatoes – let them sit on the pan and move them every couple of minutes until the point where they can easily be pealed.

When the meat is cooked take the broth that is left, let it cool and scrape all the fat from the surface. Then take the tomatoes, cilantro, garlic, onion, sesame seeds & pumpkin seeds and put them on the blender along with the broth. Blend for at least 1.5min. You should get a brown, spicy salsa.

Peel and cut into small pieces the green chayote and the potatoes.

Take a big pot and put the meat, the salsa, the chayote & the potatoes in it. Let it boil for around 15min and try it so see if it needs more salt. Adjust it however you like. Then let it boil for another 15min at a low setting. And you are done!

Guatemalan’s serve it with white rice & corn tortillas

*Güaque pepper (sometimes called huaques) peppers from Guatemala. You may be substituted the Güaque peppers with Guajillo chili or any other peppers with a mild, sweet flavor.

Tres Leches Cake

1 18.25 oz. box white or yellow cake mix

3 large eggs

1 cup water

1/4 cup vegetable oil

1 tsp. vanilla extract

1 14 oz. can sweetened condensed milk

1 12 oz. can evaporated milk (skim or regular)

1 cup whole milk or light cream

12 oz. vanilla frosting or buttercream frosting

Strawberries for garnish

Preheat oven to 350 degrees F. Spray a 9 x 13 pan with cooking spray. In a large bowl, beat the cake mix, eggs, water, oil and vanilla until smooth. Pour into prepared pan. Bake 30 to 40 minutes or until golden brown. Remove cake from oven and let cool completely. Meanwhile, to make the sauce, stir together the sweetened condensed milk, evaporated milk and whole milk or light cream until well blended. Poke cake all over with a skewer or straw. Pour milk mixture all over cake, pressing lightly to make sure milk is completely absorbed. Refrigerate cake 1-2 hours. Spread frosting over cake. Cut cake into slices and spoon several tablespoons of the sauce over each slice. Top with sliced strawberries. Serves 24