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Allied Member, ASID
Licensed General Contractor
AZ ROC 287314

November 26, 2011


Filed under: SATURDAY SUPPER — jherzlinger @ 2:04 pm

If you’re refrigerator is packed as full as mine with holiday leftovers, you will appreciate this easy dinner that will clear your fridge (or at least your turkey stash!). Pair with a large glass of white wine and of course, treat yourself to one of my favorite cookie recipes for dessert. Hope you all had a great Thanksgiving and enjoy the rest of your weekend! Love, Jamie




Spinach, Strawberry and Pecan Salad

1 pound fresh spinach (washed and dried)

1 pint strawberries (washed and halved)

½ cup pecan halves, toasted


1/3 cup raspberry vinegar

1 teaspoon dry mustard

1 teaspoon salt

½ cup sugar

1 cup vegetable or olive oil

1 ½ tablespoon poppy seeds

*Combine dressing ingredients except the poppy seeds in a blender. Add the poppy seeds by hand. Toss dressing with spinach, strawberries and hot pecans. The hot nuts will slightly wilt the greens.

Turkey Tetrazzini

1 pound Rigatoni

½ pound fresh mushrooms

1 stick (1/4 pound) butter

2/3 cup flour

1 large onion, sliced

5 cloves garlic, peeled and copped

4 cups chicken or turkey broth

2 cups light cream

¼ cup dry sherry

4 cups diced turkey, cooked

1 cup grated Parmesan cheese

1/3 teaspoon garlic powder

Salt and pepper to taste

*Cook and drain pasta according to package directions. Slice the mushrooms 1/8 of an inch thick and sauté in 2-3 tablespoons of the butter along with sliced onion and chopped garlic until lightly browned.

*Combine the remaining butter with flour and add broth stirring over low heat until thickened. Add the cream, salt, pepper, sherry and garlic powder.

*Divide the sauce in half. Add one half of the turkey meat and half of the mushrooms and cooked pasta. Butter a casserole dish and turn the pasta mixture into the casserole leaving a well in the center of the pasta.

*Turn remaining cooked turkey into the center of the pasta mixture. Top with Parmesan cheese and bake uncovered at 400 degrees for 20 minutes.

To drink: Mount Eden, Chardonnay Estate (Santa Cruz Mountains), 2007

White Chocolate Chip Cookies with Macadamia Nuts

½ cup unsalted butter, softened

1/3 cup sugar

1/3 cup packed brown sugar

1 egg

1 teaspoon vanilla

1 cup all purpose flour

½ teaspoon baking soda

¼ teaspoon salt

6 ½ ounces white chocolate, chopped

¾ cup macadamia nuts, halved

*Preheat oven to 350 degrees. Blend butter, sugars, egg and vanilla until fluffy, stopping once to scrape down sides of the bowl, about 1 minute. Add flour, baking soda and salt and mix until just combined. Stir in chocolate and nuts.

*Do not over mix. Arrange on a lightly greased or parchment lined cookie sheet, spaced about 2 inches apart.

*Bake at 350 degrees until lightly brown around edges, about 15 minutes. Cool on cookie sheet for 3 minutes, then remove to racks and cool completely.

November 24, 2011


Filed under: Uncategorized — jherzlinger @ 1:56 pm

KHALIL GIBRAN is one of my all time favorite poets.  I am bringing you his poem on friendship for this wonderful holiday.

Wishing you all much Happiness for this Thanksgiving,



Friendship IXX by Khalil Gibran

And a youth said, “Speak to us of Friendship.”

Your friend is your needs answered.

He is your field which you sow with love and reap with thanksgiving.

And he is your board and your fireside.

For you come to him with your hunger, and you seek him for peace.

When your friend speaks his mind you fear not the “nay” in your own mind, nor do you withhold the “ay.”

And when he is silent your heart ceases not to listen to his heart;

For without words, in friendship, all thoughts, all desires, all expectations are born and shared, with joy that is unacclaimed.

When you part from your friend, you grieve not;

For that which you love most in him may be clearer in his absence, as the mountain to the climber is clearer from the plain.

And let there be no purpose in friendship save the deepening of the spirit.

For love that seeks aught but the disclosure of its own mystery is not love but a net cast forth: and only the unprofitable is caught.

And let your best be for your friend.

If he must know the ebb of your tide, let him know its flood also.

For what is your friend that you should seek him with hours to kill?

Seek him always with hours to live.

For it is his to fill your need, but not your emptiness.

And in the sweetness of friendship let there be laughter, and sharing of pleasures.

For in the dew of little things the heart finds its morning and is refreshed.

November 23, 2011


Filed under: sylvia beach — Tags: — jherzlinger @ 12:48 pm

I just finished reading The letters of Sylvia  Beach.  A stunning recount of a fearless woman’s life in Paris.  A visionary in the 20′s.  It was beautiful and heartfelt.  Then, the other day, my eldest daughter, who is an avid reader brought home a copy of Ulysses.  So I thought it fitting to write about the woman that

had the belief to friend this writer and many others and do everything to get this writer published.  The influence that she had and the enthusiasm is amazing.

I do hope you have a chance to read this book, it is wonderful.

Have a Fabulous Thanksgiving!

Much Love,


If the world’s dwindling independent bookstores have a patron saint, an exemplar to cling to in moments of duress, she is Sylvia Beach (1887-1962), the soulful and fearless owner of Shakespeare & Company, the English-language bookstore she founded in Paris in 1919 and operated on the Left Bank

until the German occupation during World War II.

Beach was the first publisher of James Joyce’s “Ulysses” and helped smuggle copies to readers in the United States. She coined the term Bloomsday to describe the day on which the novel is set. Her bookstore, packed with fresh journals, good sunlight and plump armchairs,

was a sanctuary for the era’s best writers, ex-pat and otherwise. Her friends — she introduced many of them to one another — included Joyce, Gertrude Stein, Ezra Pound ,Ernest Hemmingway , Janet Flanner and the poet H. D. For her favorites she operated as banker,

post office, clipping service and cheering section. She was a prizewinning translator of Paul Valéry and Henri Michaux. As it happened, she also had “pretty legs and she was kind, cheerful and interested, and loved to make jokes and gossip,” Hemingway wrote in “A Moveable Feast.”

“No one that I ever knew was nicer to me.” Beach’s story has been told before, in her appealing memoir “Shakespeare & Company” (1959) and more exactingly in Noel Riley Fitch’s “Sylvia Beach and the Lost Generation” (1983).

Beach was an unlikely champion of literary modernism. The daughter of a Presbyterian minister, she was the second of three daughters and grew up in Bridgeton and Princeton, N.J. She didn’t attend college but saw the world, working during World War I as a volunteer

agricultural laborer in France and then as a Red Cross volunteer in Serbia. She was plucky. One letter home from Belgrade describes a springlike day ruined by the “bomby”


She was a bibliophile from an early age and debated opening a bookstore in New York or London. But in Paris she met and fell in love with a bookstore owner, Adrienne Monnier, who would become, Ms. Walsh writes in her introduction, “her lifelong personal and professional partner.”

(This book’s dust jacket speaks of these women’s complicated “affair,” an odd phrase for a decades-long relationship. That phrase also goes farther than Beach does; she was reserved about her sexuality, and these letters are quite chaste.)

Shakespeare and Company opened in 1919, when Beach was 32, with money supplied by her mother and vital help from Monnier. The shop’s literary clientele wasn’t wealthy, and Beach lent books, for a small fee, in addition to selling them. She referred to her patrons as her “bunnies,”

a play on the French word for subscriber, “abonné.”

Beach was scalding about the censorship of “Ulysses.” “What a dark age we are living in and what a privilege to behold the spectacle of ignorant men solemnly deciding whether the work of some great writer is suitable for the public to read or not!” she wrote a friend.

She deeply admired Joyce’s work, but as a businesswomen she was not stupid.

November 19, 2011


Filed under: SATURDAY SUPPER — jherzlinger @ 12:51 pm

It’s the weekend before Thanksgiving so I thought I would give all of you chef’s a break and put together a menu that’s easy and absolutely delicious. I’m sharing with you my all-time favorite recipe for lasagna and I hope you love it as much as I do! Enjoy and have a great weekend! Love, Jamie





Escarole Soup

2 large garlic cloves, minced

2 tablespoons olive oil

1 cup chopped onion

12 cups chicken broth

½ teaspoon dried oregano, crumbled

½ cup tiny pasta shapes, such as egg flakes or pastina

1 head escarole (washed and cut into ½ inch strips)

3 hard boiled eggs (sliced thin and lengthwise)

1 cup coarsely grated parmesan.

*In a kettle, cook the garlic in the oil over low heat, stirring until pale golden. Add the onion and cook the mixture, stirring until onion is softened. Add the broth and the oregano, bring the mixture to a boil and add the pasta. Simmer the soup for 5 minutes, add the escarole and salt and pepper to taste and simmer the soup for 5 minutes more. Ladle the soup into soup plates, top it with the egg slices and sprinkle it with the parmesan.

Jamie’s Favorite Lasagna

1 lb sweet or hot Italian sausage (5 links)

½ lb ground beef

½ cup finely chopped onion

2 cloves garlic, crushed

2 tablespoons sugar

1 tablespoon salt

1 ½ teaspoons dried basil leaves

½ teaspoon fennel seed

¼ teaspoon pepper

¼ cup chopped parsley

4 cups canned tomatoes, undrained or 1 can Italian-style tomatoes

2 cans (6 oz size) tomato paste

1 tablespoon salt

12 curly lasagna noodles

1 container (15 oz) ricotta or cottage cheese, drained

1 egg

½ teaspoon salt

¾ lb mozzarella cheese, thinly sliced

¾ cup grated Parmesan cheese

*Remove sausage meat from outer casings and chop the meat. In a 5 quart Dutch oven, over medium heat, sauté sausage, beef (break up beef with wooden spoon), onion and garlic, stirring frequently until well browned (about 20 minutes).

*Add sugar, 1 tablespoon salt, the basil, fennel, pepper and half the parsley and mix well. Add tomatoes, tomato paste and ½ cup water, mashing tomatoes with a wooden spoon. Bring to boiling; reduce heat; simmer, covered and stirring occasionally until thick (1 to 1 ½ hours).

*In an 8 quart kettle, bring 3 quarts water and 1 tablespoon salt to boiling. Add lasagna, 2 or 3 at a time. Return to boiling, boil, uncovered and stirring occasionally, 10 minutes or just until tender. Drain in colander; rinse under cold water. Dry lasagna on paper towels.

*Preheat oven to 375 degrees. In a medium bowl, combine ricotta, egg, remaining parsley and salt and mix. In the bottom of a 13 by 9 by 2 inch baking dish, spoon 1 ½ cups sauce. Layer with 6 lasagna lengthwise and overlapping to cover. Spread with half of ricotta mixture; top with third of mozzarella. Spoon 1 ½ cups sauce over cheese; sprinkle with ¼ cup Parmesan.

*Repeat layering, starting with 6 lasagna and ending with 1 ½ cups sauce sprinkled with Parmesan. Spread with remaining sauce, top with rest of mozzarella and Parmesan. Cover with foil, tucking around edge.
* Bake 25 minutes, remove foil. Bake uncovered 25 minutes longer or until bubbly. Cool 15 minutes before serving.

Makes 8 servings.

Serve with your favorite bread (warmed of course!).

To Drink: Neudorf Vineyards, Chardonnay “Moutere” (Nelson), 2007

Lemon Sorbet

Serve with your favorite biscotti.

November 12, 2011


Filed under: SATURDAY SUPPER — jherzlinger @ 3:27 pm

It’s been a crazier week than usual with my trip to New York and the launch of JAMIE! I spent the week in New York and had the best time meeting with clients, catching up with friends and was lucky enough to attend the insanely inspirational Traditional Homes Woman of the Year Luncheon. I caught Other Desert Cities on Broadway and saw the Maurizio Cattelan exhibit at the Guggenheim which is not to be missed! The best part of the trip was watching the New York marathon with tens of thousands of people. It was an absolutely euphoric experience and makes me feel so grateful to live in this country. Amidst the excitement of the trip, we successfully launched JAMIE!! I cannot thank you enough for your tremendous support through emails, phone calls and comments. It means the world to me and I am so grateful! Have a wonderful weekend! Love, Jamie




Butternut Squash and Fennel Soup with Crème Fraiche and Candied Pumpkin Seeds

2 pounds Butternut squash

2 medium bulbs fennel

4 tablespoons extra-virgin olive oil

2 teaspoons fennel seeds

4 tablespoons unsalted butter

2 cups sliced onions

1 tablespoon thyme leaves

2 chiles de arbol (or red chile flakes)

1 bay leaf

¾ cup sherry

10 cups chicken or vegetable stock or water

¼ cup crème fraiche

Candied pumpkin seeds (recipe follows)

Kosher salt and freshly ground black pepper

*Preheat oven to 400 degrees. Cut the squash in half lengthwise and remove the seeds. Place the squash cut side down on a cutting board and use a sharp knife to remove the peel. Slice the squash into 1-inch thick wedges.

*Toss the squash and fennel with the olive oil, 1 teaspoon salt and some freshly ground black pepper. Place the vegetables flat on a baking sheet and roast about 35 minutes, until tender and slightly caramelized. Meanwhile, toast the fennel seeds in a small pan over medium heat 2 to 3 minutes, until the seeds release their aroma and are lightly brown. Pound them coarsely in a mortar.

*Heat a Dutch oven or soup pot over high heat for 2 minutes. Add the butter and when it foams, add the onions, fennel seeds, thyme, chiles, bay leaf, 1 teaspoon salt and a good amount of freshly ground black pepper. Reduce the heat to medium-high and cook about 10 minutes, stirring often until the onions are soft, translucent and starting to color.

*Add the squash and fennel and stir to coat with the onions for a minute. Turn the heat back up to high and pour in the sherry. Let it reduce for a minute or two and then add the stock and 1 tablespoon salt. Bring to a boil, turn down the heat and simmer 20 minutes.

*Strain the soup in a colander set in a pot. Put a third of the solids into a blender with ½ cup of the broth (you will puree the soup in batches). Process at the lowest speed until the squash mixture is pureed. Add another ½ cup broth and then turn the speed up to high and pour in more liquid, a little at a time, until the soup has the consistency of heavy cream. Blend at least a minute on high speed, until the soup is completely smooth and very creamy.

*Transfer to a container and repeat with the rest of the ingredients. You may not need all the liquid. Taste for balance and seasoning. Pour the soup into six bowls, spoon some crème fraiche in the center of each and scatter the pumpkin seeds over the top. Or serve family-style in a tureen with the crème fraiche and pumpkin seeds on the side.

Candied Pumpkin Seeds

¼ teaspoon cumin seeds

2 teaspoons unsalted butter

½ cup raw pumpkin seeds

1 tablespoon granulated sugar

Generous pinch each of ground cinnamon, paprika and cayenne pepper

1 teaspoon honey

Kosher salt

*Toast the cumin seeds in a small pan over medium heat 2 to 3 minutes, until the seeds release their aroma and are lightly browned. Pound them coarsely in a mortar.

*Melt the butter in the cumin pan over medium heat. Add the pumpkin seeds and sugar, then sprinkle the spices and a healthy pinch of salt over them. Toss the pumpkin seeds to coat them well with the putter and cook a few minutes, until just after they begin to pop and color slightly. Turn off the heat and wait 30 seconds. Add the honey, tossing well to coat the pumpkin seeds. Spread on a plate and let them cool.

Chicken Paillards with Parmesan Breadcrumbs, Escarole, Capers and Rosemary

6 boneless, skinless chicken breasts

¾ cup all-purpose flour

2 extra large eggs

4 ½ cups fresh breadcrumbs

1 cup grated Parmigiano-Reggiano

6 tablespoons chopped flat-leaf parsley

6 tablespoons extra-virgin olive oil

8 tablespoons (1 stick) unsalted butter

1 sprig rosemary, broken in half

1 chile de arbol (optional for an added kick, red chile flakes also work too!)

2 cloves garlic, sliced

2 heads escarole, core removed, leaves separated and cleaned

1 lemon, zest finely grated

2 tablespoons chopped capers

Kosher salt and freshly ground black pepper

*Place the chicken breasts between two pieces of plastic wrap and pound them with a mallet to an even 1/3 inch thickness. Place the flour on a plate or in a pie pan. Beat the eggs in a shallow bowl.  Combine the breadcrumbs, Parmigianino and 3 tablespoons chopped parsley in a shallow dish. Line the three dishes up in a row.

*Season the chicken breasts with salt and pepper. Dredge the chicken in the flour, then the egg and then the breadcrumb mixture, using your hands to pat the breadcrumbs onto the chicken.  Transfer the prepared chicken breasts to a large plate or baking sheet.

*Heat two sauté pans over high heat for 2 minutes. Swirl 2 tablespoons olive oil into each and wait a minute. Place three chicken breasts in each pan. Cook 3 minutes and then add 1 tablespoon butter to each pan. Cook another minute and when the crumbs are golden brown, carefully turn the chicken over. Turn the heat down to medium and cook a few more minutes until the second side is golden brown and the chicken is just cooked through. Remove the chicken to a baking sheet.

*Return the pans to medium heat and swirl 1 tablespoon olive oil into each pan. Divide the rosemary and chile between the two pans and let sizzle 30 seconds. Add half the garlic to each pan, stir a few seconds and then add the escarole to the pans. Season with salt and pepper and sauté gently 2 to 3 minutes, until the greens have just wilted. Season the escarole with a squeeze of lemon juice and transfer to a large platter. Place the chicken on top.

*Wipe out one of the pans and return it to the stove over medium heat. Add the remaining 6 tablespoons butter and cook until its brown and smells nutty. Remove from the heat and wait a few seconds. Add the capers, lemon zest, a generous squeeze of lemon juice and the remaining 3 tablespoons parsley. Carefully taste for seasoning. Spoon the caper brown butter over the chicken and around the escarole.

To drink: Windracer, Chardonnay Russian River Valley, 2007

Pumpkin Cake with Pecan Streusel

1 Butternut squash

8 tablespoons (1 stick) unsalted butter, plus a little for the pan

½ vanilla bean

2 cups all purpose flour

¾ teaspoon baking soda

¾ teaspoon baking powder

¾ cup granulated sugar

½ teaspoon ground cloves

1 teaspoon ground cinnamon

½ teaspoon freshly grated nutmeg

¼ teaspoon kosher salt

1 ½ cups whole milk

1 ¼ cups heavy cream

3 extra large eggs

1 tablespoon honey

Pecan streusel topping (recipe follows)

Maple ice cream (optional)

*Preheat the oven to 400 degrees. Cut the squash in half lengthwise and place on a baking sheet, cut side up (don’t remove the seeds yet, they give extra flavor). Cover with foil and roast about 1 hour until very tender. Let cool 10 minutes and then scoop out the seeds and discard them. Puree the warm squash through a food mill and measure out 1 ½ cups.

*Turn the oven down to 350 degrees. Cut a circle of parchment paper to fit the bottom of a 10-inch round cake pan. Brush the bottom of the pan with a little butter and then line it with the paper.

*Place the 8 tablespoons butter in a medium saucepan. Slice the vanilla bean lengthwise down the center and use a paring knife to scrape the seeds and pulp onto the butter. To make sure not to lose any of the seeds, run your vanilla-coated knife through the butter. Add the vanilla pod to the pan and cook the butter over medium heat 6 to 8 minutes, shaking the pan occasionally until the butter browns and smells nutty. Remove the vanilla pod and discard.

*Sift together the flour, baking soda, baking powder, sugar, cloves, cinnamon and nutmeg into a large bowl. Add the salt. Make a well in the center. In another large bowl, whisk the reserved 1 ½ cups squash puree, milk, ¼ cup cream, eggs and honey to combine. Pour the liquid into the well in the dry ingredients and whisk until incorporated. Stir in the brown butter, scraping with a rubber spatula to make sure you get all the brown bits from the pan.

*Pour the batter into the prepared pan and bake 25 minutes, then remove the cake from the oven and sprinkle the streusel evenly over the top. Bake the cake another 45 minutes, until the topping is crisp and the cake has set. Cool the cake on a rack for at least 15 minutes.

*In a stand mixer fitted with the whisk attachment, whip 1 cup cream to soft peaks. Cut six slices from the cake and serve with scoops of maple ice cream and dollops of whipped cream.

Pecan Streusel Topping

¼ cup pecans

1 teaspoon grapeseed oil

¼ teaspoon kosher salt

 4 tablespoons cold unsalted butter, cut into cubes

¼ cup granulated sugar

1 tablespoon brown sugar

¼ cup plus 2 tablespoons all purpose flour

¼ teaspoon ground cinnamon

1/8 teaspoon freshly grated nutmeg

*Preheat the oven to 375 degrees. Spread the pecans on a baking sheet and toast them 8 to 10 minutes, until they darken slightly and smell nutty. When the nuts have cooled, chop them coarsely. Toss the nuts with the oil and salt.

*In a food processor, pulse the butter, sugars, flour, cinnamon and nutmeg until just combined. Remove to a bowl, stir the salted pecans and chill until ready to use.

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