GOOP - My Father's Daughter

Excited to get a copy of Gwyneth Paltrow's My Father's Daughter: Delicious, Easy Recipes Celebrating Family Togetherness:

My Father's Daughter

Well, it’s here at long last. After three years of hard work, my cookbook is finished, and in stores! To celebrate the release, I made dinner for 60 friends and foodies on Monday. Sunday was spent doing most of the cooking and prep. We snapped some shots with our blackberries to document the day. They are below, along with some of the recipes for the dishes we served.

Love,
gp

P.S. A huge thank you to One Kings Lane (my fave online store for beautiful things for the home) for kindly making it all happen! And also to my boys at Creative Edge. And to JT. Always.

Tea Sandwiches with Avocado and Radish

Perfect summer sandwich, especially when made with garden fresh radishes, and avocados from your neighbor's tree!

Tea Sandwiches with Avocado and Radish
Vegetarian Times Issue: January 1, 2007 p.58

Serves 6 (3 sandwiches per person)

1 sourdough baguette, sliced
1/3 cup low-fat mayonnaise
1 lemon, zested and juiced
3 large eggs, hard-boiled, thinly sliced
3 radishes, thinly sliced
18 fresh basil leaves
1 small avocado, thinly sliced
2 shallots, chopped (about 3 Tbs.)

1. Preheat oven to broil. Place baguette slices on baking sheet, and toast 3 minutes on each side, or until lightly browned. Whisk together mayonnaise, 1 Tbs. lemon zest and 2 tsp. lemon juice in small bowl.
2. Spread mayonnaise mixture over cooled baguette slices, then top with
   egg slices. Season with salt and pepper. Top each sandwich with radish slices and a basil leaf. Place 2 avocado slices on each sandwich. Sprinkle shallots over each, and serve.

Nutritional Information
Per SERVING: Calories 218, Protein 6g, Total fat 14g, Carbs 16g, Cholesterol 106mg, Sodium 436mg, Fiber 2g, Sugars 1g

GOOP - Thanksgiving

Gwyneth Paltrow's newly launched GOOP.com is a terrific resource.

Planning on making a few things from her Thanksgiving newsletter tomorrow, including these caramelized brussels sprouts.

Caramelized Brussels Sprouts

These get deliciously sweet and crispy as they cook. I have converted many a sprout cynic with this great winter side dish.

SERVES: 12
TIME: 20 minutes

2 1/2 pounds Brussels sprouts, trimmed 1/3 cup olive oil a few generous pinches of coarse sea salt

a healthy drizzle of your best, best extra virgin olive oil (I covet the bottles I get from Armando Manni in Tuscany) 1 lemon, halved

Steam the sprouts for 7 minutes or until just tender. Let them cool a bit and then cut each in half, lengthwise.

Heat the olive oil in a large nonstick skillet over medium-high heat. Place the Brussels sprouts in a single layer, cut-side down (in batches if necessary). Leave them for 4-5 minutes, allowing them to brown thoroughly and evenly – don’t give into the temptation to stir and toss them! Keep an eye on them though – the key is to have the flame high enough to brown them but low enough not to burn them. When they’ve browned, flip each one and let the other side get color, an additional three minutes or so. Remove to a serving platter, sprinkle with the salt, drizzle with your fine extra virgin olive oil and squeeze the lemon over, trying to get a bit of juice on each one. Delish.

 download a printable version

Yum!

Carrots

Temperatures here have been about freezing at night.

Harvest: 16 ox heart carrots, 1 delicata winter squash.