Holiday Gift Guide 2020

This has been a year unlike any other. I hesitated to even include a Gift Guide this year but on second thought I figured many small businesses (like mine.. hint hint!) could use the extra love and support this year. And for those who prefer to skip the tangible gifts, I’ve included a couple of ideas for supporting organizations that are serving the people who need it most during 2020 - a food bank helping to fight food insecurity during the pandemic and a local organization supporting fire victims during California’s most destructive wildfire year on record. The new year can’t come soon enough!

*The book links below are from Indie Bound, a website here you can enter your zipcode and find titles for sale at indy bookstores near you.

Kids

The Forest Feast for Kids: Simple and easy recipe ideas that incorporate creative ways to add more vegetables and fruits into your children’s meals.

Ambitious Girl by Meena Harris—an empowering picture book.

The Adventures of Lily Huckleberry in Mexico: The third book in the series of children’s bed time stories with beautiful illustrations by my friend Audrey — another female small business owner and mama. We have all her books and the kids love them.

Cooks

Olive Oil Subscription: This is a great shop in SF’s Noe Valley and they offer several seasonal subscriptions for olive oils and vinegars.

These adorable mugs made in Japan from Umami Mart, my favorite shop in Oakland, run by my friends Kayoko and Yoko.

The Forest Feast Mediterranean: My latest book is a great way to bring a taste of the Mediterranean home (especially during the colder winter months!) when in need of a taste of summer or tapas from Spain!

Pasta Cooking Class with Lucca & Lorenzo (online): I love to give gifts that are experiences and this pasta cooking class looks entertaining and educational at the same time — a virtual trip to Italy from the comforts of you own home.

Edible gifts like baked goods and cheeseballs are always fun to drop off on doorsteps. Watch my recipe video for a cheeseball here...I show how to wrap it, too!

Hygge Life

Beeswax Candles: I can never get enough of toxin-free beeswax candles. They are perfect for dinner parties and/or everyday—these lovely ones are from a local shop in my town.

My favorite watercolor set.

An Online Art Class: This looks like a fun online course package for kids. This one on Skillshare looks fun for adults (the instructor paints from her farm in the Appalachian mountains.) You can gift an annual membership to Skillshare or to Masterclass, which both have virtual cooking and art classes.

The Forest Feast Gatherings: I know many of us miss hosting dinner parties and gatherings with larger groups this year. Make moments at home feel a bit more special with entertaining ideas, pretty spreads, and plan-ahead ideas for intimate gatherings at home.

Giving Back

For those who would prefer a donation to a charitable cause (hint: you have until the end of the year for tax purposes)

Puente: Serving as the only south coast community center, Puente advocates for diverse farming communities in Southern San Mateo County near where I live. They have been a huge supporter for families who were displaced during the wildfires in this part of California. My brother lost his house this year in the fires so this feels especially important to me.

Second Harvest: Many families in Silicon Valley near where I live have been struggling to provide consistent meals to their families this year. Founded in 1974, Second Harvest of Silicon Valley is one of the largest food banks in the nation and a trusted nonprofit leader in ending local hunger. The organization distributes nutritious groceries through a network of more than 300 partners at drive-thru and walk-up sites across Santa Clara and San Mateo counties. I have been baking challah monthly as a fundraiser for them and plan to donate by the end of the year as well.

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Happy Holiday shopping! Please remember to support your local bookstores and shops whenever you can. Also check out Book Passage’s virtual author series! You could gift a book and then email a link to a (free) upcoming talk with that author. I recently had an author conversation hosted by them with cookbook author Andrea Bemis who has a beautiful new book out about eating locally. Sign up and watch past author talks as well, for free.

Grapefruit & Thyme Aperol Spritz

The days are getting warmer and with travel plans on hold for the foreseeable future, I am imagining myself in Italy again like we were last summer. Bring on the spritz!

This spritz recipe comes from The Forest Feast Mediterranean (page 50).

Grapefruit & Thyme Aperol Spritz

Grapefruit & Thyme Aperol Spritz

(serves 1)

2 oz. Aperol

2 oz. Prosecco

2 oz. Seltzer

Mix spirits in a cocktail shaker until cold.

Serve in chilled glass with ice.

Garnish with a slice of grapefruit and a fresh thyme sprig.

Cheers!

xx

Erin

Tortilla Española with Rainbow Chard

This recipe was inspired by our travels in Spain while I was seeking inspiration for The Forest Feast Mediterranean (see p.156 in the book). The Spanish tortilla is a signature dish found in bars and homes throughout the country. It is often served room temperature as a tapa, which makes it a great menu item for brunch or lunch. Enjoy!

TORTILLA ESPAñOLA with RAINBOW CHARD

(serves 4-6)

3 small red potatoes

1 small red onion

3 T olive oil

2 large rainbow chard leaves (thinly sliced)

6 eggs

salt & pepper

sprinkle of finishing salt (like Maldon salt or similar)

Fry the potatoes & onions with salt & pepper & olive oil on low heat for about 15 min in a 9-in skillet (season skillet well or use non-stick). When the potatoes are fork tender, add the rainbow chard leaves, stir in & cover until wilted (about 2 min). Turn the burner off.

Then beat 6 eggs with a bit if salt & pepper in a mixing bowl and transfer the hot potato mixture to the bowl. Stir. Scrape the skillet to remove any remaining browned bits, then return pan to a low heat. Add 2 T olive oil to coat the pan.

When the pan is hot — add back the egg & potato mixture, cover tightly with a lid & let cook on low for 5-8 min. Using a spatula, check to see if the bottom has browned. When it seems mostly intact, use pot holders & place a large plate on the pan & carefully flip the pan over, transferring the tortilla to the plate, then slide it back into the pan to cook the other side (uncovered) for about 3 min.

Cut into wedges, sprinkle with finishing salt & enjoy hot or at room temp.

xx

Erin

A Kid-Friendly Valentine's Day Menu

I always like to do something fun and festive for my boys when Valentine’s Day arrives. Last year we made Heart-Shaped Pizza using pre-baked dough so to mix things up a bit this year we are making Heart-Shaped garlic bread instead! To go along with the theme, I made pretty pink Beet Pasta (recipe below) and a side of sautéd broccoli rabe– 2 variations on vegetables my kids will actually eat.

Heart-Shaped Garlic Bread

6-8 slices of sourdough bread

3 T butter

1 T olive oil

2 T grated parmesan cheese

1/4 t garlic powder

Use a heart-shaped cookie cutter or scissors to cut hearts out of sliced sourdough bread. Butter each piece and lay them on a baking sheet. Drizzle the whole sheet with olive oil and then sprinkle with the grated parmesan and garlic powder. Broil until golden (about 2-3 minutes).

Use any leftover bread to make homemade croutons like these from the Kitchn.

Enjoy!

Heart-Shaped Garlic Bread

BEET PASTA

recipe from The Forest Feast Mediterranean

8 oz. (225 g) pasta (I used rigatoni here, but any type works)

1 small beet

2 oz. (55 grams) goat cheese

1/2 lemon

2 T olive oil

Fresh parsley (or other fresh herb you like)

Boil the pasta according to package instructions. As pasta cooks, grate the beet using a fine grater or zester (no need to peel). Drain the pasta and then put it back into the hot cooking pot. Add the grated beet, juice from 1/2 lemon, the goat cheese, and olive oil. Add salt and pepper to taste.

* For an even more kid-friendly version of this recipe, just use half of a small beet and leave out the lemon and goat cheese. Instead add 1 T butter to make it a little creamier, and a bit more mild. My kids will protest if I put parsley on top, so I leave it on the side, mostly for the grown-ups to sprinkle.

Enjoy!

Max enjoying Beet Pasta

Broccoli Rabe sautéd with butter & garlic. Sauté on medium high heat until bright green.

New Year's Brunch ROUND-UP!

In case you’re hosting a New Year’s brunch, I’ve got some easy ideas for you. For brunch, I’ll often look for quiche or tart ideas since they are yummy served warm or at room temperature. This Caramelized Onion Tart was the first ever video on The Forest Feast’s YouTube Channel! In just 2 minutes I take you through the steps of making a simple Caramelized Onion Tart. Note: For full recipe instructions scroll down:

Caramelized Onion Tart (serves 4-6 as a main course)

3-4 medium onions (red, white, or both!)

1 T butter

1 T olive oil

6 eggs

1/3 c cream (milk or half-n-half works, too)

1 sheet of defrosted puff pastry

4 oz. creamy goat cheese (like chevre) at room temp.

2 t chopped fresh rosemary

salt & pepper to taste

Directions:

1.) Roll out the sheet of puff pastry until it fits into an approx. 13x9-inch greased casserole dish or baking pan. Press the pastry into the pan, crimp the edges to form a crust. 

2.) Slice 3 to 4 onions into thin circles. Sauté for about 30 minutes with butter, olive oil and a pinch of coarse salt in a large skillet over medium/low heat. Caramelize the onions- you’ll know they’re done when they become translucent and begin to get a bit golden.

3.) While onions are cooking, beat 6 eggs and 1/3 c cream with a fork in a bowl. Set aside.

4.) Spread the goat cheese all over the bottom of the puff pastry in the pan forming a base layer of the tart.

5.) When onions are done, spread them evenly over the goat cheese “base layer”. Then pour the egg mixture over the onions. Lastly, sprinkle the top with chopped rosemary, and salt and pepper, if you like.

6.) Bake at 350F degrees for about 30 minutes, or until the egg is set and the crust is golden. 

Serve warm. (Lovely with a side salad for brunch or lunch!)

For more New Year’s Eve brunch ideas, check out:

Yellow Squash Ribbon Quiche

New Year’s Wine & Cheese Party Menu

Prosecco with Pomegranate

The Golden Mary (a take on the classic Bloody Mary)