The Wind Beneath Carla's Wings by Martha

Last night Eliza, Susan and I attended a viewing of the premier of this year's Top Chef with our friend and Top Chef contestant Carla Hall at the brand new cooking school, CulinAerie which is located at 1131 14th St. (Here's a shot of Carla and hubby Matthew, basking in his honey's success!)

Great fun and can't wait to see next week's competition. So glad, but not suprised that Carla made it through round one!

CulinAerie is a beautiful new facility with great potential and a line-up of top notch instructors. Check out their website at www.CulinAerie.com.

Ideas for Herbs from Janet

A great idea for the herbs you have left. Chop the herbs and fill each section of an ice cube tray with half water, half chopped herbs and freeze.

Great later for tossing into stews, soups, sauces, etc. Someone told me that these cubes are also available in the freezer section of Trader Joe's. Has anyone tried them?

The International Stylings of Janet

As I look back on the people and places who have influenced my cooking, the first was my Italian grandmother who showed me how so many tasty, wonderful dishes that can be produced with the simplest of ingredients.

As the wife of an Army officer who served for 28 years, several influences come to mind. Three years in south Louisiana introduced me to food and seasonings that were new to me. Three tours in Germany introduced me to a cuisine that is now one of my favorites, especially when the weather turns cool as it has now. Friends I have made along the way have taught me so much. Among these friends are the members of Ladies of the Knife--we met at Sur la Table Culinary Classes. What fun we have together cooking, teaching and learning from each other!

Three cheers for Carla, a goodbye to my basil and a nice tomato appetizer from Martha

I’m off tonight to a new cooking school in Washington, CulinAerie, on 14h Street, which boasts a great line-up of Washington chef/instructors. Tonight isn’t a class, though. Susan, Eliza and I have been invited to a premier party of Bravo’s Top Chef which airs tonight, celebrating our friend and contestant, Carla Hall. Beforehand, we’re planning to try out a little seafood restaurant in Georgetown called Tackle Box. Mmmmmm …. I LOVE fried clams!

It’s a little sad to walk through the garden these days. I took down most of my tomato plants a couple of weeks ago. I picked all of the green tomatoes and have them stored in a paper bag where they will ripen slowly. That should give me tomatoes from my garden until the end of the year. There was a little bit of fresh basil clinging on for dear life that got nipped by a light frost last night. My plants got pretty woody this year, so I wonder if I can use the last remnants on the grill to add a little basil flavor to fish …. I’ll keep you posted. There's one bright spot to the winter garden and that’s the arugula. I know most people like little tender arugula leaves, but my preference is actually big leaves from mature plants. When the weather turns cold, the arugula leaves get a little thick, like winter spinach and they make a great salad.

I did try the following recipe, using cherry tomatoes that had ripened in my paper bag and it was yummy:

Cut about a pint of cherry tomatoes in quarters and place in an oven-proof dish. I have a ceramic dish that’s used to heat brie. Top with about a tablespoon full of finely minced basil. Mix a round of Boursin with about 3 tablespoons full of skim milk. You’ll get a gravy that you pour over the tomatoes. Top with another tablespoon full of basil and set it in 350 oven for about 20 minutes. Served it with some water crackers because that’s what I had in the pantry and they were perfect. In addition to being delicious, it made the house smell great too!