#FoodForThought: The Adventures of Fanny and Olive (gettin' figgy with it)

<editorsnote> Nerds, meet my buddy Fanny. No really - that is her actual name. She is a massive massive massive foodie, and would like to share with you all the adventures on all of the things she puts in her mouth. Wait, no - not like that ... I mean ... well, you know what I mean. Aw shucks, just hit it already Fanny ... </editorsnote>

#TalkNerdyToMeLover's Fanny Slater

as you may have all heard by now, my time in los angeles is about to come to an end.  in just two short weeks from tomorrow, olive and i are packing up our pots, pans, coffee mugs, and coors light and headed for the east coast.  prepare yourself, i'm about to hit you with a cliche.  you know that quote you generally find inside a fortune cookie or written on a homeless person's sign: "it's not about the destination, it's about the journey."  well, i've found that to be very true in my life recently.  i was once someone who was terrified of change.  i mean ANY kind of change.  i literally dropped to my knees at the side of my parents' red volvo at eight years old when they sold our beloved car.  when i was seven, i had a red flannel shirt (what?! you?!) that i wore for about three years straight until all the buttons had fallen off and the sleeves were so tattered and ripped that they barely went past my elbows.  

in short--i usually like to stick with what's in my comfort zone.  moving out to los angeles was doing exactly the opposite of that.  i wasn't doing it as a permanent location change, it was just something i had always wanted to do.  so i did.  i believe you should do something until it doesn't make sense anymore.  that time came for me a few months ago when i realized that i was prepared to move onto something new.  the foodie in me is ready to move to a smaller town and be in a place where i can continue to grow as a person and expand my passion for cooking and writing.  when i moved to the west coast, i got a lot of feedback from people telling me that it was courageous of me to actually pick up and follow my dreams.  i'm now doing the same thing back in the other direction, and i can only hope that this will inspire all of you.  if you're sitting on some kind of dream--no matter what it is or where it will take you--know that all you have to do is stand up, walk out the front door, and make it happen.  

along the same lines of doing things out of your comfort zone, today i'd like to give you a recipe that's probably something you thought you would never make.  it sounds a little fancy, and it certainly seems daunting to make it yourself--but it's as easy as this:

homemade fig jam

making your own jam does not mean that you have to wear a ruffly apron and start collecting mason jars.  it's simply a quick, easy, fresh way to turn fruit into spreadable form.  i know that there are thousands of store-bought jams and jellies that come without preservatives, but creating something like this from scratch offers you the opportunity of knowing everything that went into it.  since we're talking about conquering fears and a go-big-or-go-home attitude, let's just go straight for the fanciest of them all.  fig jam.  mine was a balsamic-fig jam, but you can opt for plain if you like.  this was fabulous on frozen yogurt or mixed into oatmeal, but in my opinion--it doesn't get much better than goat cheese and fig jam crostini.

for the crostini:

-slice a baguette into rounds, brush or spray lightly with butter and toast at 350 until golden.

-top with room temperature goat cheese.

for the balsamic-fig jam (if you can find fresh figs, congratulations.  if not, regular dried black mission figs are fantastic for this):

1. slice ends off of figs (a 1 lb bag will make about two cups of jam) and chop into smaller pieces.

2. simmer figs with 1 cup sugar, 1/2 cup balsamic vinegar, 1/2 cup water, 1 tsp vanilla, pinch of cinnamon over medium heat.

3. once the mixture comes to a boil, reduce the heat to low, and let it sit for another twenty minutes while the liquid evaporates (make sure to stir it every few minutes).

4. you want the texture to remain chunky, but you can use a potato masher to break some of the bigger pieces of fig down and give it more of a jam-like consistency.

5. take it off the heat and stir in 1 tbsp of fresh lemon juice.

-top crostini with cooled fig jam and lemon zest for color.

-optional: if you're feeling REALLY fancy, top crostini with reduced balsamic drizzle.

see, that wasn't so scary was it?  you just made your own jam!  FIG jam nonetheless.  congratulations, you're officially fancy.  just keep in mind that when the word gets out, you might have hungry fans demanding more homemade jam at all hours of the morning.

#nerdsunite

click here to check out more from Fanny! (heheheeheh her name is Fanny)

and follow her on twitter over yonder!

#FoodForThought: The Adventures of Fanny and Olive (Easy Button)

<editorsnote> Nerds, meet my buddy Fanny. No really - that is her actual name. She is a massive massive massive foodie, and would like to share with you all the adventures on all of the things she puts in her mouth. Wait, no - not like that ... I mean ... well, you know what I mean. Aw shucks, just hit it already Fanny ... </editorsnote>

#TalkNerdyToMeLover's Fanny Slater

just the other night, someone asked me where i learned how to cook.  well, the answer is that i owe 75% of my foodie knowledge to my dad and the other 25% to my obsession with the food network.  whether i'm sleeping, sweeping, sauteeing, or salsa-ing (making pico de gallo, not dancing) i have food network on in the background.  my brain is constantly absorbing knowledge and tips and i can't even begin to explain to you all the things i've learned.  it's basically been like going to cooking school for free.  shhhh.

but back to where it all started...

one of the earliest memories i have of watching my dad cook for me is seeing him prepare chicken fingers from scratch.  yep, chicken fingers.  it's not like he was going to feed a seven year old duck confit over polenta.  not that i would have minded that--but usually a kid's taste-buds start out a little more simple.  after slicing boneless chicken breast into long strips, he would dip them into flour, and then an egg-wash, and then some type of seasoned breadcrumbs.  i believe paprika was involved.  back in those days, i didn't pay attention to much besides what color the lint between my toes was.  well, let's face it.  not much has changed.  but there was something about seeing my dad create this simple dish from the very beginning that got the wheels in my head turning.  as a child, you're used to just seeing food appear in front of you.  to witness its production from start to finish was such a vivid memory that has stuck with me, and really influenced the way that i prepare my own meals.  don't get me wrong, i love pushing the easy button and microwaving a hot pocket when i'm running late, and there is always space in my fridge for a lunchable.  it's true!  i'm all for quick and easy pre-prepared meals in certain situations, but i truly believe that if you have the opportunity to make something scratch--then why not?

where do you think olive came from?

 

for today's recipe, i wanted to continue with the theme of simplicity.  what's more simple...and more delicious...than french fries?
that's right.
NOTHING.

fries are another dish that i've seen my dad make more times than i can count.  the key to a good french fry is a crispy outside and a soft, fluffy inside.  and preferably about a hundred spoonfuls of ketchup...but that's just me.  i'm also a big fan of homemade sweet potato fries, but today i wanted to stick to the basics.

homemade skinny fries
(by skinny i mean thin.  i still haven't figured out how to take the calories out yet.)

1. rinse and dry an idaho potato (preferably one that is long and skinny and not perfectly round like mr. potato head).
2. slice into french fry shape--as thin or thick as you want.  i happen to like them thin so they cook faster.  i'm impatient.
3. heat a deep sautee pan with vegetable (or canola or peanut) oil.  i'm not a professional or anything so i'm not here to talk about what the temperature of your oil should be.  just crank up the heat to medium high and test it out by dipping one of your fries in it.  small bubbles should sizzle around the fry.  if nothing happens, then increase your heat.
**foodie note: although olive oil is fantastic and has my cat's name in it, you need something like vegetable, canola, or peanut oil because it has a higher smoke point.  don't worry about what that means.  just do what i say.  i'm a professional....**
4. you don't need so much oil in the pan that the fries are completely immersed, you just want them to be bathed in the oil.
5. give the fries about five minutes in the pan, turning and tossing them occasionally.

 
 

6. when they're done in the oil, they will be lightly golden brown like this.

...you didn't think we were done yet did you?

7. lay out the fries on a baking sheet and make sure not to crowd them or put them all in one pile.  bake at 350 for about 5-10 minutes (depending on how many fries you have) until a knife can easily pierce the thickest one.
8. put in a bowl and toss with sea salt and cracked black pepper.  if you're feeling crazy, toss them with fresh minced garlic and parsley.

9. if you're from north carolina, go to your local bojangles and buy this.

10. if you have no idea what bojangles is--first, shame on you--second, toss your fries in a combination of old bay seasoning, salt, pepper, and a pinch of sugar.
good luck and happy french frying

#nerdsunite

click here to check out more from Fanny! (heheheeheh her name is Fanny)

and follow her on twitter over yonder!

#FoodForThought: The Adventures of Fanny and Olive (Merry Christmas and a Happy Spring Roll)

<editorsnote> Nerds, meet my buddy Fanny. No really - that is her actual name. She is a massive massive massive foodie, and would like to share with you all the adventures on all of the things she puts in her mouth. Wait, no - not like that ... I mean ... well, you know what I mean. Aw shucks, just hit it already Fanny ... </editorsnote>

#TalkNerdyToMeLover's Fanny Slater

normally in my blogs i like to ramble on for six to seven years before actually getting to my point or providing you with a recipe.  well, after the three feasts--christmas eve dinner, christmas day supper, and thanksgiving--even my fingers are full.  i know you're thinking two things.  first, aren't you jewish?  and second, thanksgiving was last month.  since the christmas holiday means chinese food and traditional expressions like, "damn, the store is closed!" in my house--that celebration is generally spent with my best friend sara's family in south carolina.  as for thanksgiving, my family likes to postpone important eating holidays until we can all be in the same room to enjoy it together.  so now that our fridge at home is filled with turkey day AND christmas leftovers (general tso's chicken, shrimp with garlic sauce...) there's really only one appropriate recipe to give you!

get out your leftovers!
(if you're reading this and you're jewish...put the lo mein back in the fridge and keep reading.)

rosemary potato pancake with a turkey, onion, anaheim pepper, sweet roasted delicata squash, and maple-smoked jarlsberg hash--topped with a parmesan sage sunny side egg.

*foodie note: delicata squash: a sweet winter squash with a flavor similar to a sweet potato or butternut squash. no need for peeling this guy--the skin is edible and yummy.*

-for the squash:
split it, seed it, dice it, toss with olive oil, rosemary, cinnamon, and salt and roast in a 425 oven for fifteen minutes.

 

 -for the hash:
leftover sage turkey, garlic, onions, anaheim peppers, roasted squash.

-for the potato pancake:
parboil (partially cook) the potato. i used a redskin because i like their size and flavor. cover the potato with cold water, once boiling, turn the heat off and let it sit for five minutes. shred the potato, mix with fresh rosemary and thyme. flatten into pancake shape in a non-stick pan with olive oil and butter.

-flip the pancake once it's golden brown on the bottom, cook for 2-3 more minutes in the pan and then finish cooking in the oven at 300 while you prepare the hash and egg (about five minutes).
-sautee hash ingredients and sprinkle over the crisped potato pancake.
-top with grated maple-smoked jarlsberg cheese

you don't really need the cheese, but come on--maple smoked jarlsberg? YUM.
*foodie note: jarlsberg is a mild, buttery, nutty cows milk cheese with a slightly sweet flavor*

top hash with sunny side down egg.  if you prefer sunny side up, then have that instead!  you can have whatever kind of eggs you like.  i believe T.I. said that.

sprinkle with chopped sage, parsley, and parmesan.

some of you are probably wondering why olive hasn't made an appearance yet in this post.  well, if i'm full...how do you think SHE feels?

#nerdsunite

click here to check out more from Fanny! (heheheeheh her name is Fanny)
and follow her on twitter over yonder!

#FoodForThought: The Adventures of Fanny and Olive (ode to a mango)

<editorsnote> Nerds, meet my buddy Fanny. No really - that is her actual name. She is a massive massive massive foodie, and would like to share with you all the adventures on all of the things she puts in her mouth. Wait, no - not like that ... I mean ... well, you know what I mean. Aw shucks, just hit it already Fanny ... </editorsnote>

#TalkNerdyToMeLover's @fannyslater

other than enjoying the presence of my family and friends, being back home for the holidays means three things: work socks are replaced with fuzzy socks, i'm not the only person making myself dinner, and i have to start peeing with the door closed.
when i flew back east last september--the sole purpose was to be with my best friend for her birthday.  however, back home in raleigh, something happened that would change future visits for years to come.
a few weeks before, we had found out that one of our sixteen and a half year old persian cats had a tumor in his lung.
i say cat.
but what i mean is--little brother.
i felt so blessed to coincidentally be coming home, but i had no idea how important my presence would actually be. not only did i get to spend time with mango, but i was able to help my parents and be there for them at the same time.  it may have been unfortunate circumstances--but we were still together. pets are not pets in my family. they never have been.
they eat at the dinner table with us and are lavished in hourly compliments such as,
"if you were any cuter, i'd have to arrest you!"

needless to say--they're family.
seeing my mom pour every ounce of love she had into taking care of mango reminded me how lucky i am to be a part of this family. sometimes i think that my parents are so full of love that if i squeeze them too hard--some will come out of their ears. how lucky we are--my sister and i, and every furry four legged animal that has ever graced us with their presence--to have always been so taken care of and protected. our cats may not be able to speak english, but i know that they have the exact same sense of appreciation for my parents that my sister and i do.

mango was one of a kind.
although it was extremely painful to know that he would be leaving this world--i felt such a sense of peace knowing that he would be out of pain. if a human is laying in a hospital bed, they can hold your hand and reassure you. they can tell you that they're ready to go, to leave this world and venture on into the next place.
other than roast chicken--mango loved nothing more than curling up in the fruit bowl on our kitchen table.  in his last few years, he had gotten so big for the bowl that he found plenty of other places to nap and spend the day. that porcelain dish may have filled up with avocados and heirloom tomatoes--but we all knew that it belonged to mango.

on his last full day, mango used every bit of strength he had to hop onto the table and squeeze himself into that fruit bowl one last time.  after having just peed on my carpet--his other favorite past time--we realized that he was re-living all of his cherished moments one last time. that was his way of saying,
"i'm ready to go."
 

 

the reason i've rambled on with this tail of a story is not only to pay tribute to the big orange lion who is MIA from this vacation, but because it leads me into one of my new favorite recipes.  roast chicken has always been a staple in our house--mostly because mango requested it at least once a day.  recently my dad has been messing around with his classically delicious chicken recipe of rosemary, garlic, and lemon and venturing out into new flavors like moroccan spices.  a few weeks ago he posted this mouth-watering picture of chicken with lemon and olives:

this was clearly unfair seeing as i was all the way across the country in california.  i decided i had no other choice.  i had to do it myself.  i had to teach olive how to make this for me.  okay, that didn't really happen.  but there was certainly an olive or two in this wonderful dish.

olive, get out of there!

chicken with olives, preserved lemons, and tomatoes:

-pat your chicken dry with a paper towel (i used drumsticks, a thigh, and a bone-in breast piece), dip in flour, shake off excess, sprinkle with salt and pepper, and sear on both sides (a few minutes per side) in a screaming hot pan with oil and butter.
*foodie note: the point of this is to sear in the juices and give you a nice crispy outer crust.*
-take your chicken out and set it aside.  add some more olive oil and butter to the pan, sautee onions, garlic, tomatoes, oregano, tomatoes, and olives (i used kalamata and greek marinated olives from whole foods olive bar).
-squeeze the juice from one lemon, and then add the entire lemon chopped up into the pan (peel and all).  OR if you can find preserved lemons (also on the whole foods olive bar!) chop those up and add them to the pan.
*foodie note: preserved lemons are lemons that are pickled in a brine of water, lemon juice, salt, and spices. they are mildly tart and VERY lemony.*
-deglaze the pan with a few splashes of white wine and add a few cups of chicken broth.
-put your chicken back in, spoon some of the liquid and veggies over it, cover and simmer for 20-25 minutes depending on the thickness of your chicken.
-the liquid will have reduced--season with salt and pepper to taste.
-let the chicken rest, and then cut into the white meat to make sure that there's no pink and that the juices run clear.
-top with fresh oregano and parsley.
-put your cat in the other room.
 

#nerdsunite

Want more from Fanny (heheheeheh her name is Fanny? Click here to follow her on twitter!

and check out her blog over yonder!

#FoodForThought: The Adventures of Fanny and Olive (always bring a spare sara(h))

<editorsnote> Nerds, meet my buddy Fanny. No really - that is her actual name. She is a massive massive massive foodie, and would like to share with you all the adventures on all of the things she puts in her mouth. Wait, no - not like that ... I mean ... well, you know what I mean. Aw shucks, just hit it already Fanny ... </editorsnote>

#TalkNerdyToMeLover's @fannyslater

i'm the kind of person that likes to think that everything happens for a reason. 

let's just say i believe in signs. and by signs, i don't mean the ones in west hollywood that trick you into thinking you're not going to get a ticket.

i'm talking about the kind of signs that remind you that you've fallen right into the place that the universe wants you to be at that exact second.  if you read my recent blog post about reaching out into the universe, then you know that this upcoming friday i've been graced with the opportunity to help an independent caterer prep for a big event.  even though she enjoyed the witty greeting and whimsical blog posts that i sent her, she of course wanted to meet with me first to make sure that by "i enjoy cooking", i didn't mean "i own an easy bake oven."  as i nervously stepped into the dim lighting of the trendy bar where i would first make the acquaintance of the woman behind belly bliss catering, i couldn't help but wonder...*hello carrie bradshaw moment*  what would she think of me?  would she get my sense of humor?  would she think i was talking too much?  would she be impressed with my endless knowledge of food network shows?  as we began to chat, i instantly felt more comfortable.  she even revealed to me that she receives lots of emails from strangers, but hardly ever writes back as there is really not much heart or love behind their words.  i felt even more humbled to be in her presence let alone be asked to participate in one of her foodie adventures.  just as she began to fill me on the details of the event...there it was.  right smack dab in front of my face, instantly blanketing my entire being with a sense of calm.

my sign.

"other than my small staff of five who help me with the prep work, i have someone who does beautiful flower arrangements for the tables.  oh!  and then of course there's chocolate sarah."

as she began to dive into the details of her close friend whose entire career is based around making handmade chocolates, i couldn't seem to wipe the smile off of my face.  let me explain.  my great grandmother was fannie ginsberg, and i have the honor of carrying her name around today.  her sister's name was sarah--which was bestowed upon my older sister just thirty short years ago.  it's not just that we're the second generation of "fanny and sarah", it's that i believe it was in my destiny to have a sarah by my side at all times.  about four years ago, at a very unhappy place in my life--my sister i were separated by thousands and thousands of miles.  even though we talked constantly and remained as close as ever, my sarah wasn't as near as i would have liked.  coincidentally, it was at that very point that another sara (this time without the H) fell into my world and turned it upside down in the best way i could have ever imagined.  this sara(h) came in the form of a best friend, but was as close to my heart as someone i had known for lifetimes.  all of that being said--the name sara(h) has always been somewhat magical to me.  it finds me at times when i need it most, even if i don't realize it.  on the scary first day of a job or hanging out with a brand new group of friends.  on the day i decide to stand up to my boss or the first meeting with someone letting me into their professional kitchen.  it's as if the universe always knows that an anxious fear will hold me back until the name sara(h) is sprinkled over the conversation and my walls come completely down.  the moment that sacred word came tumbling out of anna's mouth, i knew that everything would be okay.  i was no longer worried about what she thought of my scarf or if i was saying the words giada delaurentiis too much.  i was no longer intimidated by my lack of experience or the fact that i still call my dad to ask how to boil an egg.  she could have said "sardine sarah" and i still would have felt that rush of tranquility.  to me, that one comforting word was like a giant hug from one of my sara(h)s--who are now both thousands of miles away--telling me that i was exactly where i was supposed to be.  so, my piece of advice for all of you today is to find your magic word.  find whatever it is that brings you peace, and know that when it does make an appearance, it's completely on purpose.

speaking of advice, my "recipe" for you today is all about tips.  this is a food blog you know!  geez fanny.  the reason for the quotation marks is because i've decided that instead of giving you a full recipe today--i would like to offer you some of my most valuable everyday foodie tips.

let's begin!

 

1. GO NUTS! NO WAIT, DON'T...
if you're the kind of person who desires a yummy crunch in your salad or an extra pop in your granola, but would break out in hives if a-salted (get it?!) by a peanut then this tip is for you.  i have recently found myself with a slight sensitivity to nuts, yet i refuse to give up on having that crunchy texture in my salads.  what's my back-up plan, you ask?  no.  it's not olive's dry food.  it's sunflower seeds!  not just plain old sunflower seeds.  those are for birds and boring people.  i'm talking about homemade honey-roasted sunflower seeds.  it's as easy as this: toss plain sunflower seeds with a good drizzle of honey (or agave), brown sugar, and a sprinkle of salt.  roast at 350 for 3-5 minutes.  your nose will certainly tell you when they're done, but keep an eye on them.  nobody likes burnt things.  try them in a salad with goat cheese or on top of your favorite yogurt.


2. SPEAKING OF YOGURT...
some of my favorite foodie tips involve interesting ways to make foods lower calorie, but without sacrificing any of the flavor.  i don't know about you, but i never have heavy cream on hand.  unless i'm making a white russian, which is.....0% of the time.  that being said--i still love the flavor and the look of sauces with a creamy, velvety texture.  i generally keep light cream cheese on hand, which is also great for stirring into your favorite marinara sauce.  however, some plain greek yogurt is another wonderful way to put some oomph behind your homemade salad dressing or chicken marsala.  you don't need much to achieve that luscious texture, and nobody will ever know that you weren't out back milking a cow to amp up your dinner.

3. SOMEWHERE OVER THE RAINBOW...
there is a leprechaun sitting with a bowl of parsley.  i truly believe that a little color can change the entire atmosphere of your dinner.  have you ever gone out to a nice restaurant and been so hypnotized by the bright twists and twirls of sauces on your plate that you forget you're even at a table with other people?  no?  anybody?  just me?  anyway, the point is that by simply dusting some fresh herbs or a reduced balsamic drizzle over your dish you can achieve that restaurant-quality looking meal.  wait, hold on.  put that lunchable back in the fridge.  i'm not telling you to sprinkle basil over your bologna and cheese lunchable--some classics are meant to be left alone.  i'm just suggesting that the next time you prepare dinner for a friend, or a parent, or a significant other--take the time to really asses your plate.  if you're serving chicken and spinach and all you have is green and white, imagine how it would look with some diced tomatoes spread over the top.  i once again blame my mom for this silly habit--as she's known for hopping up from the dinner table with her plate (loveseat in front of the TV) and shouting the words "it just needs some green!"  

that's it, you're officially schooled.  now go out, find yourself a sara(h) and a bunch of fresh herbs.  just watch out!  there's a lot of nuts out there.

speaking of nuts, olive would also like to share with you her favorite tips:


1. ALWAYS TEST THE DURABILITY OF SOMETHING...
 

2. BEFORE TAKING IT FOR A SPIN.

3. ALWAYS COUNT YOUR FINGERS AND TOES AFTER A TRIP TO THE MANICURIST.

#nerdsunite

Want more from Fanny (heheheeheh her name is Fanny? Click here to follow her on twitter!

and check out her blog over yonder!