Rebecca Dru

PUGLIA in October

2011-08-27T22:16:00.000-07:00

I'm meeting up with Jami Cakes (and possibly my sis and bro) for 10 days in Puglia... so I've made a tentative list of where we're going....a bit ambitious...but never hurts to do my initial research and then experience it as we go....

Foggia

Lucera

Campobasso

San Severo

San Giovanni Rotondo

Vieste

Mattinata

Monte Sant'angelo

Manfredonia

Trani

Molfetta

Modugno

Giovinazzo

Bari

Polignano

Monopoii

Fasano

Ostuni

Cisterno

Alberobello

Locorotondo

Martina Franca

Ceglie

Torre Canne

Brindisi

San PIetro

Lecce

Acaya

Vernole

Otranto

Casarano

Castro Marina

Santa Maria di Leuca

Gallipoli

Castromediano

Pulsano

Nardo

Manduria

Sava

Oria

Taranto

Massafra

Matera

Gioa del Colle

Aquaviva

Gravina in Puglia

Venosa

Canosa di Puglia

Basilicata: Venosa

Roasted Boneless Leg of Lamb

2011-07-17T02:03:00.000-07:00

I'm not a huge fan of lamb...Jerry and Jami are. My favorite part is the bone from the lamb chops with the little bit of meat and carmelized fat lining the edge of the bone.... but...if the lamb is exceptionally made, I could actually start to like it....

Before Jami Cakes left for Tanzania, I picked up a boneless leg of lamb as requested by the boss of our kitchen....except that there was no time left to make her creation. Yesterday, Jerry had a hankering for lamb and I remembered it was in the deep freezer chest...so he fished it out and defrosted it. I'm not about to wait 5 months to use it. We can pick up another one upon her return.

Sorry people....can you believe I forgot to take pix...ME...forget the cam? OY....so we'll have to go by description only.

I fired up the oven to 500˚ for about 20 minutes. While that was happening, the 4 lb lamb roast was close to room temp, tied up and ready to go. Yeah..I know what they say for food safety...out of the fridge and into the oven..but not me...Meat just does NOT cook optimally this way. Timing for me is everything and when that pan enters the oven....I know exactly when it's going to come out by the temp of the meat when it went in...and we're all healthy here.... Personally, I think it's from where you get your food. Mine is from a local butcher and they know the animal.

While the oven is heating... I make a Proveçal paste. One of my "tricks" is I buy a big bag of dried Porcini mushrooms once a year and in a coffee bean grinder, I grind them up into dust, pack them in tupperware containers for the freezer. This way, when I need mushrooms for sauces, rubs or pesto, I use the dust...it's fantastic....and yeah...I know I should make my own herbes de Provence..and I will when I'm out, but a friend brought me back a couple of excellent bags from France and it's convenient. OH...and for you foodies, yeah..I know this is more of a winter dish...but so what....on a cool summer night as it was tonight..it works out beautifully!

Provençal Rub

1 TBSN Porcini mushroom dust

9 minced garlic cloves

1 TBSN herbes de Provence

Rosemary from 3 stalks, chopped finely

1 TBSN ground black pepper

1 TBSN hot red pepper flakes

1 TBSN kosher salt

1/4 cup extra virgin olive oil

Combine the above ingredients in a small bowl and mix with a fork.

Place the 4lb lamb in a dutch oven or a pan..make sure the pan is about the size of the lamb. You don't want it much bigger so the juices and the wine baste it. Cover the lamb entirely with the rub.

Poor in 1/2 bottle of a tasty bottle of dry red wine...and make sure it's tasty. It really is important that the flavor of the wine is happening because otherwise, you'll make a sub par dish!

Pop it into the oven and turn the heat down to 200˚. Check it in 2 hours to turn it over and pour in the rest of the wine.

Notice the aroma....your nose will lead you to the oven when something is ready.... and in this case....about another 2 hours later....you'll have a tender delicious succulent lamb roast ready for the table...if it makes it there! In our case....that's a lot of meat for 2 people...so...I'll be putting mine in a salad or having it with rice and lentils and Jer will be making some sandwiches.

Try it...you might like it! I did and I'm hooked!

In MY LIVING ROOM™ Private Salon #4

2011-05-06T01:07:00.000-07:00

Our next IN MY LIVING ROOM™ salon #4 is tonight, Friday, May 6th, 2011....Jami Cakes will be here!!!

Quite an evening...Argentinian, Brasilian, Spanish, Classical, R&B, Pop Musicians, Composers, Writers, Story Tellers, Comedians, Artists, Actors, Triangle Players, people who want to eat, drink and be merry..people who like to cook...people who just want to chat, listen, sing along and have fun!

More to come!

A Day at the Beach....

2011-04-02T01:56:00.000-07:00

It was a glorious day at the beach today. I'm so enjoying our warm sunny Southern CA weather hoping it will last a little longer.

Upon our arrivial, I noticed a (about 9 year old) kid take off and run from his parents to the Lifeguard Tower while the parents weren't looking.....panicked parents calling for him...becoming more panicked that he was in the water drowning....father getting angrier and angrier, yelling louder and louder, not asking if anyone had seen him, not thinking about how his voice is affecting anyone...not thinking that had the kid been in the water...the lifeguards would have noticed....kid comes running back...the father with a mouth on him screams after the kid...and the nervously laughing kid runs from his father, knowing full well what his father will do...and it's not hug him. He slams the child's body into the ground...flattens him out like a pancakes and with his 300 lb torso, presses his knees into the boy's back while taking his long arm 3' up in the air...slamming it down on his son's rear end 3 times as the boy's two young siblings (about 2 years and 4 years of age) watch. He then rips him off the ground and the crying child gets no sympathy from his mother who continues the process, screaming at him, grounding him from every possible thing in his life...telling him what could've happened to him. Now I understand their being upset....but never once....did they put their arms around that boy and tell him they were glad he was okay....never once....did they take responsibility for not watching him.....all they did was to show him anger, hatred and instill fear.... and instill a lot of negative attention.... and tell the two young children that their brother is fine. Where was the love?

In the next moment....I see a young hispanic father with his two 18 month old children....and 8 of his friends playing on the beach. The father lovingly walks hand in hand with his children to the shoreline....and as the water washes over their feet, the children squeal with delight and a big smile breaks out on the father's face. Next to them, the 8 men sit in the water as though they were young children, awaiting the wave, laughing every time it sweeps over them; pure joy.

What a pleasure it was to leave the beach today with that picture in my head instead of the first.....I wanted to thank them for that gift.

Stair Climbing on Your Ass for Seniors

2010-12-25T11:49:00.000-08:00

Just had a conversation with my dad; he had been asking about Jerry's recovery from recent knee surgery. I playfully told him that Jerry has now graduated from climbing the stairs on his ass to walking them with great agility. My Pops' response, "well, he should keep on doing them on his rear...you know, as we men age, we lose our rear ends and we need to do things to keep it shaped. If you don't use it, you lose it!" . I jokingly told my dad that the next exercise video I shoot of him (we've done "Mr. Wilson's Calesthenics; the YMCA exercises" and "Boxing for Seniors starring Mr. Wilson and Tiger") will be "Stair Climbing on Your Ass for Seniors". I said I see so many men his age installing the seat that rides up the stairs, I wonder if those people actually sat down on the step and pushed themselves up, one step at a time, if it wouldn't be better for them. They'd have to work those muscles with each step. He heartily agreed. So...be ready...next time I see my Pops....expect a new exercise video!

IN MY LIVING ROOM™

2010-10-26T09:22:00.000-07:00

Our next IN MY LIVING ROOM™ salon is being combined with our annual DAY AFTER THANKSGIVING party.....Jami will be home...she'll be the boss of the kitchen and it will be truly time to celebrate!!!

Quite an evening...Argentinian, Brasilian, Spanish, Barbershop Quartet, Classical, R&B, Pop Musicians, Composers, Writers, Story Tellers, Comedians, Artists, Actors, Triangle Players, people who want to eat, drink and be merry..people who like to cook...people who just want to chat, listen, sing along and have fun! In My Living Room Friday, November 26th, 4:00PM address given 2 weeks prior to event providing you RSVP

If you'd like to perform, please make sure it's LIVE unless you're singing to track.

If you're not on the invitation list, please ask if there's a space for you. This fills up very quickly.

Check out my guest blog contribution on FIVE SCRIBE: TAKE BACK YOUR POWER

2010-10-16T08:18:00.000-07:00

I say it every day....”Take back your power!”. As artists, we give it up so easily. We bow down to authority. We think we’re not worthy and we allow others to disrespect us. So I’ll say it again....shouting it louder...”Take back your power”....find your sense of self....set boundaries and TELL people what you want.

It seems to me as artists, we have two different arenas in which to take back our power… the creative and the market place.

In terms of the creative arena, your instincts are your talent...they’re all you’ve got. Trust them.

As far as the business.... you can’t take things personally. Remember everyone’s brain is wired differently...people don’t necessarily think like you do. We have expectations that one can read our mind (or our novel or our screenplay) and that we all do things the same way. We don’t. It’s not just about men and women being from different planets....everyone is. You can say something 1000 different ways before the other person gets it...but eventually, if you stick with it, they will.

Find the humor... .don’t take things so seriously...take responsibility for that which is yours and put the rest back on the other person. Remember that when an editor or publisher doesn’t shower attention on you or show you respect, it may have nothing to do with you..and usually doesn’t...you just happened to be with them in an inopportune moment.

Think about the people on your creative and professional team. Do they enrich your creative process.... what is your purpose for pursuing them?

Why do you get upset when they’re not available to you...who are they to you? If they’re really someone worth keeping on your team, then start developing communication skills. It’s vital for a successful business partnership that you tell them what you want and expect from them. If they’re not someone that gives depth and meaning to your life; to your career; to your creative process - if the feeling isn’t mutual...let them go...clean house.

Speak up! Find a way to talk to your agent, manager, publisher or editor about what is okay and what is not. Don’t go in there and squirm....Take notes...create bullet points, take a deep breath and get oxygen into your brain, stand up strong and say what you need to say in an intelligent articulate emotionless manner. The people who take risks in life are the ones who get what they want.

Take Back Your Power.

Bucket List?

2010-10-06T17:45:00.000-07:00

Today...I had a private lesson with the lovely and brilliant Wendy Hammers. As an opening exercise...she asked me to write a "bucket list". That was going to be a tough one for me.... I don’t have a bucket list...I don’t know that I believe in them....because I like to live my life that if today were my last day here on earth I am complete. Is there anything I feel missing in my life.... anything I haven't accomplished to make my life full? I love my life...I have everything I could ever want and should I leave....the only thing I can think of missing would be my heart....would be the people I carry in it... I would miss being able to wrap my arms around love....

I’ve traveled to the places in the world I wanted to see.....sure there are always more...but how many beaches.... how many cities... buildings... cultures ... food... can one experience before you realize you have everything that you want inside of you.

I used to dream of singing with a full orchestra at the Hollywood Bowl... I've stood on that stage over a dozen times and looked out at the audience..during one of my husband's rehearsals or before one of his concerts...and now....I don’t care anymore. There isn’t too much more that I want...because truthfully...what I wanted most in my life was love...and I have that...my heart is full.

SAND IN MY SHOES Lyrics: Susan Santiago Music: Rebecca Dru

2010-05-03T04:02:00.001-07:00

Rebecca Dru...Back after 24 years Live at The Santa Monica Playhouse

2010-04-26T03:38:00.000-07:00

2010-04-25T09:46:00.000-07:00

On Thurs, May 13...celebrating the launch of Dennis Danziger's novel, A Short History of a Tall Jew at Village Books in Pacific Palisades.....great read....I'll be multi-tasking....baking (since Jami is out of town) and singing some tunes..

An Instrumental A Week: Night Soliloquy

2010-04-17T21:44:00.001-07:00

Musical Guest, Rebecca Dru in: Leftist Ladies and THEE Christian Wright

2010-04-05T01:58:00.000-07:00

Ann Oldenberg of USA TODAY said...Anyone who listens will fall under the spell of Rebecca Dru's rich vocals and dreamy lyrics... She's back, after 24 years.... Rebecca Dru at The Santa Monica Playhouse ☆•*¨*•.¸¸❤❤¸.•*¨*•☆☆•*¨*•.¸¸❤❤

Please join us on Thursday, April 8th at 8:00 PM for this eclectic evening of talented artists as they present original works of story and song.

Leftist Ladies and Christian Wright is an evening of solo works in progress featuring musical guest: Rebecca Dru, Essayist: Barbara Friedman, Solo Artists: Mara Shapshay, PJ Dwan, Erin Brown, and Jody Vaclav and of course, the one and only Mr. Christian Wright

Produced by Wendy Hammers

Thursday,April 8th at 8:00PM

Santa Monica Playhouse

1211 4th Street

(a few feet south of Wilshire)

Santa Monica CA 90401

Tickets are 10 dollars cash at door. No reservation required

Join Our Mailing List! wendy@wendyhammers.com

CHICKS WHO ROCK at The Hollywood Fringe Festival!!!!

2010-03-21T21:19:00.000-07:00

theatre

Chicks Who Rock & Roll

produced by allison cameron gray, rebecca dru & p. j. dwan, 90 minutes, ages 16+

a world premiere.

PJ Dwan and Allison Cameron Gray and Rebecca Dru wil be performing at the Fringe Festival in Chicks Who Rock & Roll on Sunday June 20, 10pm at the Hudson Theater. A world premier event. Ticket prices tbd. It's going be a fun festival, thank you Hollywood.

Sicilian Candied Grapefruit Peels and Grapefruit Infused Caramel with Creamy Pine Nuts

2010-02-17T21:20:00.000-08:00

Sicilian Candied Grapefruit Peels

Grapefruit Infused Caramel with Creamy Pine Nuts

I finally caught up with all the peels I had and candied 4 gallons worth of citrus peels. It's interesting to see the variations that arise because, perhaps I got busy doing something else and wasn't paying attention or the peel was a different variety of that particular citrus. In the case of the grapefruit, these peels were slightly thicker than the last batch and took longer to reach the point of translucency. My trick is I slow cook them for HOURS in the simple syrup over a very low heat after initially bringing it to a boil. In this case, the simple syrup became very thick and caramel like and gave a lovely coating to the tangy grapefruit peels. You’ll notice the color is much darker, more orangey than my previous batches, which stayed the color of the yellow fruit. While the flavor is generally intense, so much that it’s hard to eat more than 2-3 strips in one sitting, these are even more so, plus they’re chewy like caramel. I rolled them in sugar and left them overnight on the drying racks, but because of the thicker coating, I had to toss them in sugar again the next morning to lightly coat them.

Usually I save the left over simple syrup and add it to the juice I previously squeezed of that juice. I call it my “Rock Candy Lemonade or Grapefruit Juice” because it gives it that candy type flavor with the acidity of the juice. It really pops in your mouth and is quite refreshing. This time, because the sugar had cooked down, what remained was caramel..it just needed a little butter and cream, but this time I decided against it. I wanted that creamy flavor so I added pine nuts. I decided against toasting them because I was going for the texture of them with the flavor of the grapefruit. I tried it out before actually following through. It was creamy goodness in my mouth...a taste of heaven. In went the pine nuts...I poured it out on silpat and the next morning, cut them in squares, tossed them in sugar so they wouldn’t stick to the jar and filled it up.

The idea is no waste. Every part but the pith of the fruit is used as well as all the sugar. What’s left over from rolling...goes into the pot for the next batch of simple syrup. It becomes a system that works..and draws me into a zen like trance as I go through the process of creating the peels.

I will say, it’s nice to be done....before we go gleaning again...it’s time for a break and to focus on other creative vices.... but the results are delicious.

Rebecca Dru opens Bitter and Sweet Chocolates, The Annual TASTY WORDS™ Valentine's Inspired stories

2010-02-14T01:00:00.000-08:00

Thursday was a HUGE day for me as it was the first time in 24 years I sang live. I was invited by Wendy Hammers, the creator of TASTY WORDS™, to participate in her show as the musical guest.

Wendy had been "encouraging" me for MONTHS to sing and I finally took her up on the offer. This show was filled with stories about love and the pursuit of it, just in time for Valentine's Day; a great collection of bitter, bad date stories and romantic tales of joyful and requited love.

She had a terrific line up of writers:

Romie Angelich - Being Mrs Peter Moor

Ken Bank - Velcro Boys
Barra Grant - An Irish Hebraic Love Story
Judith Allen - The Captain (A Love Story)

Dave Kessler - True Stories of Dave Kessler, The Dating Daredevil

Wendy Hammers - Jewish Girl Eats Bacon and Finds God
Dylan Brody - True Romance
with musical guest Rebecca Dru

I loaded my gear in the morning. I'm so glad I bought a new mic. I had picked up a HEIL PR 30 at WLA Music and I love it...it's really responsive to my voice. I just didn't want to start back with a Shure SM 58....it's too abrupt. Once set up, I did the sound check with Marjorie Lewis who stopped by to listen...and dance...had a bite with her...relaxed at home with my dogs until it was time to go. I passed by my husband with a big kiss on my way out as he had just returned from an LA PHIL rehearsal...and on my way I went.

You have to understand...I was never going to sing live again...outside my home..so this was a big moment for me...either I was going to love it or not....and baby..I am BACK!! I took those 24 years...and enjoyed my life...my family..and filled it with love...and it made a difference. I'm not doing this for any other reason then for the pure pleasure of it...and let me tell you I had a blast! I did two songs....ANOTHER ONE OF YOU , I wrote with Susan Santiago, which is about meeting someone who's already in a relationship and wishing he/she had a clone. The other was a love song I wrote for my husband. It's the first song in the 25 years we've been together that I've written for him. I started working on a list of why I loved him and realized...I don't need it...I love him JUST BECAUSE. I collaborated on it with a wonderful lyricist out of New York, Carole Blake. Just to side track...I met Carole via my cousin Susan on Facebook. I haven't seen her since I was 3 (and I'm 51 now). I had never worked with someone I didn't know before...but Carole is fantastic! She connected with me on the sentiment of the song. I already had the chorus and the bridge and the line in the verse, " I love the way you...." and she finished it. Now the fun part is she just got married tonight and had been looking for a love song for her wedding.... THIS was her love song that she used for the first dance!

I'm thrilled....I'm relishing in this first performance...I was pleased.... and now I'm getting ready for the next one at The Santa Monica Playhouse on April 8th...where I"ll be doing more songs...new songs...songs that are pertinent to my life now. I'm excited!

Sicilian Candied Meyer Lemon Peels

2009-12-22T00:43:00.000-08:00

After juicing, zesting 100 of the 170 lemons, bagging, labeling and freezing, and of the remaining 70 Meyer Lemons, removing the pith, blanching, cooling, blanching, cooling, blanching, cooling, draining and then candying them in a bath of sugar for 65 minutes (yeah..I know it's 20 minutes more than I say so in my recipe)....then carefully hand rolling each slice in granulated sugar and then placing on drying racks and allowing to cool for at least 5 hours...I prefer overnight and into the next afternoon and then packing in glass jars.... I am DONE with the Meyer Lemon Peels. Now don't get me wrong..I am NOT complaining here. They are a time consuming labor of love and the end result is this spectacular burst of intensity in your mouth. I just hadn't planned on that many.

My sister-in-law, Kathy, is a gleaner. She goes to the Valley with a friend of hers and picks buckets and buckets of citrus from the abundance of lonely fruit laden trees. Some they give to shelters, some they give to friends and some they keep. This week, Kathy made my eyes pop out with her tremendous generosity of citrus gifts; Oranges, Meyer Lemons and Grapefruit; bags and bags and BAGS of fruit. How could I say NO....though I knew the work that was in store. I just can NOT throw out the peels... even if it meant that I were to zest at least 1/2 of them, which I did.There's so much juice that I pour it into labeled quart sized bags and stored them in our new freezer chest that we just purchased for the side of beef we bought from a friend in Durango, CO. Just before my friend, Harriet died, she asked us to come over and pick as many tangerines from her tree as we could, knowing it would our last time in all these years of enjoying this monthly invitation from her...and so in a combination of joy and sadness we did. Now we have tangerine juice to last the winter, peels to candy, which I prepped and then froze as well as enough zest for the months to come.

Tonight...I'm working on the grapefruit. Removing the pith is time consuming. I see recipes where people leave the pith on and some of the fruit or they take the fruit off and live some of the pith..but the true Sicilian way is to remove it all and then blanch and cool it 3 times to remove the bitterness. The beauty comes in as you're candying it and it's close to completion; when you see the transparency of the peel with the glaze of the simmering sugar, truly looks like a stained glass window. It's at that moment when I remember why all the other work was worth it; it's a work of art, the color of the peel so vibrant..truly beautiful to experience. I was hoping to get it done sooner so as to ship some off to a friend's mom who likes grapefruit...but you can't rush the peels... and so they will be candied on Tuesday and ready to ship out the day after Christmas...a lip smackin' way to start the new year!

The Weight On My Back

2009-10-18T02:23:00.000-07:00

In the past few months I've dropped 35 lbs simply by changing a few things.. namely, all the women in my family have thyroid issues... and through research, Jami's doc and a friend with a similar problem... I discovered some very simple things. A problem thyroid likes protein, not carbs...and eliminate soy completely as isoflavones destroy the thyroid. I always have been a water drinker and very active, no matter what my size is at present. Basically, it comes down to understanding your body type and the type of foods it needs and doesn't need. Some people thrive on carbs... I don't. I don't eat bread....gave that up after I learned how to make it well. I stopped the rice (my fav) and potatoes (roasted...oh how I love them!)...and pasta.... I have a wheat/gluten intolerance...and that's it. I simply keep lots of protein around...and we're not talking dry fish or skinless boneless white meat that's been broiled dry...we're talking, pork butt, pork belly, steak...dark meat chicken, eggs and of course, fish...some cheese, nonfat organic milk....and then there's plenty of veggies and a little fruit. My rule of thumb...I only eat when I'm hungry...and if I want to use my Sicilian EV Olive Oil...I do! I don't measure out my food... I keep my eyes SMALLER than my stomach...and if I find I need more, I take some. The truth is my appetite has shrunk as a result of what I'm doing. I do have 2 cravings....I like the crunchy baked cheese puffs from Trader Joes and I crave chocolate around my period; those I measure. I'm not going to deny the cravings..but I don't go overboard. I can't believe the level of energy I have and how much better I feel just from that small change. I actually had some roasted potatoes two weeks ago and as great as they tasted...I felt sick...I can't eat them..plain and simple. My walks have gotten longer and harder..I'm doing more hills...and the weight keeps coming off....slowly and steadily...FINALLY.

So here's the last thing I do.... Every week...I fill my backpack with the amount of weight that I have lost and I walk for 2 miles with that weight on my back....so I can remember what it felt like when I was at my starting weight and I never forget what I never ever want to go back to. It's a killer... my knees and feet feel like they're going to give out.... makes me wonder how I lived that way.

Diets don't work..in fact I despise that word used in the context in which most of us know it. Figure out what changes you need to make in the way you eat, work for you...how you want to incorporate exercise into your life....drink that water (10 glasses plus 1 for every 10 lbs overweight you are), keep yourself mentally up...and if you fall...take a look at why...don't play the vicitim...get off your ass and do something as you're the only one who can fix it...and then make sure you try the weight on your back... I even fill it with groceries....

Have fuN!!

4 days to San Miguel De Allende in July 2010

2009-10-11T09:23:00.000-07:00

Next July I'm doing a 4 day road trip with my dear friend, Susan Santiago and her Basset Hound, Nico, to her new home in San Miguel De Allende from LA. Susan's already begun planning this trip with great excitement...and my homework so far... is to check out where we'll be stopping in Texas: Big Bend National Park and

Marfa. Marfa is a cultural little town in the middle of NOWHERE!!!! That's cool..she just better be prepared for my camera and FLIP video. I can't wait to put this visual together!!!!

PS..If she gives me a hard time...she'll just have to swim across the Rio Grande while I wave from the car!

New Instrumentals...One a week for the next year

2009-09-20T01:54:00.000-07:00

Hi!
Over the next year..I'm working on a series of instrumentals to use as soundtracks....I'l be loading rough and finished tracks on my blog..here's tonights...not quite finished...but curious what you think....
Click HERE to hear the music

Bec's New England Clam Chowdah

2009-07-12T23:55:00.000-07:00

One of our favorite meals in the summer is a bowl of New England Clam Chowdah (Chowder for you non-New Englanders) and some warm crusty bread.
Here's my version:

INGREDIENTS:
2 TBSN Butter
3 pieces celery, diced 1/4"
3 large potatoes, diced 1/2"
1 lb fresh clams or 4 bottles whole clams
4 - 8oz bottles of clam juice
1/2 cup white wine
1/2 tsp white pepper
Kosher salt to taste
red pepper flakes to taste (optional)
1.5 cups whole milk
1/2 cup heavy cream (can use light cream if you prefer)

Roux:
10 TBSN Butter
5 oz All purpose Flour

DIRECTIONS:
1. In a large pot, melt the butter and sauté the onions on medium heat until they are translucent (don't brown).
2. Add celery
3. Add potatoes, clams, juice, wine,white pepper and salt (and optional red pepper flakes)
4. Turn up heat to high and bring to a boil.
5. In a heated saucier (sauce pan), melt the butter completely and with a wire whisk, stir in the flour until well blended. Reduce heat to low and cook while other pot is coming to a boil.
6. When the soup pot is boiling and the potatoes are done, stir in the roux. Bring it back to a boil and remove it from the heat to cool.
(note: when using a roux, whatever it is added to must return to a boil or go rancid).
7. In a separate pan, pour in the milk and cream. Now slowly add some of the stock from the soup to temper it, bringing it up to equal temperature and then add it back to the soup.
8. EAT!!!!
9. Make sure the soup is cooled properly on a cooling rack until it is ready to be refrigerated if there's any left.

Great with a loaf of warm crusty bread....

Yield 8 cups

ARROSSEJAT DE FIDEUS AMB LLAGOSTA (sautéed pasta with lobster)

2009-06-21T03:25:00.000-07:00

ARROSSEJAT DE FIDEUS AMB LLAGOSTA is one of my husband's all time favorite dishes. It is a fantastic dish...almost orgasmically delicious! It's Catalan in origin. The base of this intensely flavored dish is a sofregit - slow-cooked onions with tomatoes, garlic and herbs - the foundation for almost every sauce and stewed dish in this region’s cooking.

We usually make it over two days. The first day, we prepare the lobster, the stock and sofregit..and then put everything together the next day. It makes it a much more pleasurable experience...but it's easily done in a day if you so choose. Just figure it's going to take you at least 3 hours.... and it's going to make between 4-6 portions (about 3 quarts).
I'm not a big fan of killing living creatures....so on the day I have to bid the lobsters farewell....I prefer to have the next day to be creative.
This is a great dish to do with my husband....he removes all the lobster meat from the tail and then claws and then he gets to eat all the little bits and pieces remaining in the body and the legs....usually enough for his dinner that night..and he's in heaven!!! Plus, we have great fun together.

When my daughter, Jami, is home..she helps me with the sofregit and the stock...well..let's face it, for those who know her....she takes over the kitchen and I become her line cook slaving to her every command. But..since she's off traveling the world..I get to cook again... with Jerry as my helper.

There will be plenty of stock left over at the end which can be used for any number of things....soups, bisques and sauces...use your imagination. It is freezible for up to 3 months...but why bother....it's fresh and ready for some creation, so in a day or two, after you've finished the lobster pasta....use the stock!
INGREDIENTS:
6 lbs of live lobsters - I get 5 lobsters ranging from 1-1.5 lbs
1 cup dry white wine
1/2 tsp crumbled saffron
6 TBSN Extra Virgin Olive Oil
1 Large Sweet Onion - Thinly Sliced
2 bay leaf
2 lbs vine-ripened tomatoes - peeled, seeded and chopped coarsely (about 3 LARGE or 6 medium)
3 cloves garlic - minced or chopped (whatever is your preference)
1 lb angel’s hair pasta nests or fideos coils (Fideus in Catalan), I hold each nest in my hand and make a fist...then release it into the hot oil.
2 TBSN fresh Italian Parsley (flat-leaf) - chopped
PREPARE LOBSTERS:
I usually let my lobsters run around for their last hurrah. I hate killing things, but it's inevitable for this dish..and crazy as I may seem...it just seems to bring a little peace. I never hear the lobsters clicking in the pan...or the so called scream people talk about with the following method:

Fill a large stockpot 3/4 full with salted water and bring to a boil. Plunge 2 lobsters headfirst (one at a time) into the boiling water water and boil for 3 minutes. Remove from pot to cool (I usually put them in a bowl in the sink) Repeat with remaining lobsters.

When the lobster is cool enough to handle, remove meat from shells

and place in a separate container,

catching juices and the shells in another bowl.

Cut meat into 1-inch pieces and chill lobster, covered.

MAKE STOCK:

Stir together wine and saffron and let mixture steep for 10 minutes. Bring wine mixture, 16 cups water and lobster shells with juices to a boil in large stock pot. Boil until liquid is reduced to about 8 cups, about 2 hours. Use a chinois or a fine mesh sieve and set over a bowl or a 2 qt pyrex measuring cup. Pour stock through sieve and discard solids.....well...not quite...save the legs, the body...even the little tiny tail pieces if you want to pick out or suck out all that meat.

MAKE SOFREGIT:
While stock reduces, heat 2 TBSN of Extra Virgin Olive Oil in a heavy skillet over low heat until hot. Cook onions with bay leaf, a little kosher salt and some hot red pepper flakes until onion is very soft and browned, about 45 minutes.
Add tomatoes and garlic and cook, stirring frequently, until sofregit is very thick...about 15 minutes. Discard bay leaves.

At this point....I pour the stock into containers, setting aside 4.5 cups, the rest in pint sized containers for future use...unless I'm going to freeze it and then I put it into labeled quart size freezer bags, laying them flat until they freeze. I put the lobster meat in a quart sized container..and put the sofregit into a pint size container and refrigerate until about an hour before dinner the following night.
Day 2:
COOK PASTA:
Arrossejat is Catalan for “golden” and refers to the technique of sautéing noodles in oil until golden brown before simmering them in fish stock. The pasta is cooked like a rice dish. The dish is usually prepared in a glazed earthenware casserole known as a cassola, but I use an ovenproof straight edged sauté pan with fantastic results.

1. Preheat oven to 400˚F
2. Heat 1 TBSN oil in a cassola or an 11" oven proof straight sided pan over medium high heat until hot, then cook pasta in 4 batches, scrunching in your hand as you release it into the pot, stirring, until golden brown.
Transfer pasta to a bowl as browned and add an additional TBSN of oil for each batch.
When all of the pasta is browned, return to pan and stir in sofregit and 4.5 cups stock; If you use a fry pan with curved sides...you’ll need less liquid

Bring pasta mixture to a simmer, then continue to simmer, covered for 5 minutes.
3. Season with salt and pepper to taste.
4. Stir in reserved lobster.
5. Transfer pan, uncovered, to the middle of the oven and bake for 12 minutes until liquid is completely absorbed and the top of the pasta is crisp.
6. Stir in parsley and serve....
7. Be careful of that handle...remember its been in the oven and it's HOT. For your own protection..place a towel or pot holder over it until it has cooled off....

Asian Fusion play on Kung Tom Yam (Prawn Soup)

2009-06-21T02:43:00.001-07:00

My husband LOVES Kung Tom Yam but he loves it even more when I prepare it in an Asian fusion manner....a stock with more flavor...using noodles....more like a hot pot than just a soup. His favorite noodles are udon...and easily incorporated. He prefers the shrimp when I sauté it first as opposed to tossing it in raw to boil in the soup. The carmelization from the skillet gives the shrimp a little more umph! I usually take about 12lbs of shrimp shells and cook them for a couple of hours in a huge pot of water...reducing it to 6 cups of stock so the flavor is intense. In this recipe, I'm using lobster stock from a Catalan recipe I made a few days ago....so there's a little saffron in the lobster stock but fantastically delicious.

As I always say....use your imagination...use your senses..there is no right or wrong (unless you are arguing with a French Chef!!). Food should give you pleasure...and it's up to you to experiment to YOUR liking.

In my case...I've spoiled my husband...to the point that when we go out...invariably, he wishes I was cooking for him at home....usually a much better meal than what he ordered. It's an easy way to show him how much I appreciate him.

The main thing..have fun while you're cooking. I now have my husband cook with me so we spend even more time together...appreciate what we've created together and... steal a few kisses in between!

Ingredients:
6 cups lobster stock
1 tsp salt
2 stalks lemon grass
4 kafir lime leaves
3 fresh chilis
1 TBSN Fish Sauce
2 TBSN Lemon juice - Fresh Squeezed
2 lbs colossal shrimp - 8-12 size
1 TBSN olive oil
salt and pepper to taste
1 fresh red chili - seeded and thinly sliced
2 TBSN fresh Cilantro, chopped
4 Scallions, chopped

2-3 servings udon noodles or rice noodles

Directions:
1. Shell and de-vein shrimp/prawns. Since I'm using the lobster stock, I'll save all the shells in the freezer for a later date when I want to make a shrimp stock.
2. Combine the lobster stock, salt, lemon grass, kafir lime leaves and whole chilis in a pot. Cover and bring to a boil, then reduce to a simmer for 20. minutes.
3. Strain stock and return liquid to the pot. Add fish sauce and lemon juice.
4. Pat the raw shrimp dry with a towel and season with salt and pepper. Heat a skillet, add a TBSN of olive oil and when hot, place the shrimp in the pan. After a minute or 2, flip over to carmelize the other side for 2 minutes.
5. Toss shrimp into the soup stock and let sit for 2-3 minutes.
6. For an individual serving: I take a package of udon noodles (refrigerated section of your asian grocer) and place it at the bottom of a japanese soup bowl....pour the stock on top...add 6 pieces of shrimp...scatter some scallions and hot chili pepper and serve.
For a table: I do the same thing, but use a hotpot or a small dutch oven..or whatever you have...instead of the bowl.

Bread.... Rustic Delicious Crusty Bread...

2009-06-20T12:45:00.000-07:00

I've finally got it down...warm delicious hearty rustic white bread with the perfect crust and chew...simple...basic and sooooo good that I don't feel like experimenting with anything else right now (though I promised my husband I'd activate the 150 year old SF sour dough starter). I enjoy passing it out to the neighbors..going down on the Boulevard and dropping some off to business owners right out of the oven with a stick of butter or a creating a compound butter to go with it....doing a balcony toss...infact...I might just have to start the bread toss...want a 1/2 loaf....get ready for the toss... What a fun, inexpensive and satifying way to create pleasure for myself and those around me.
I'm going to stress those three elements; FUN (always!!), INEXPENSIVE (in these times....let's face it...that helps) and SATISFYING (a must!!). I'm not even going to include that it has to be delicious, because for me, flavor is a given.
ANYONE and I mean ANYONE can make this bread...it does not take a brain surgeon and it does not take a lot active time...just a lot of waiting....in less than 5 minutes, you'll have a bowl or two of dough mixed and ready for rising. That's the hard part! With a few key elements...let the pleasure begin.
First off, I buy all my initial supplies (and gifts for others) at Breadtopia.com...Eric & Denyce Rusch are lovely people and very attentive to their customers needs. They're the main source for LA CLOCHE, which is the KEY to creating incredible infallible loaves of bread providing you get the dough right.

Ingredients:
4 cups flour (plus a little extra...I prefer the BLUE King Arthur
bread flour..but it's up to you what you use..experiment)
3 tsp salt (of your choice...I like a fine kosher salt)
3/4 tsp INSTANT yeast (not the packets in the store)
2 cups water (not tap..the chlorine kills the yeast)

Making bread is a tactile experience...so allow the sensitivity in your hands to grasp the concept of how you prefer your dough to be. I like mine on the wet side to start...I find that the flavor is better...and then I add a little more flour for the 2nd rising in the proofing basket.

I know you're supposed to weigh the flour...pastry/baking is supposed to be an exact science...but I'm just not an exact science sort of person...I like to do it by feel. You have to find what is right for you..my method might not be...but it's worth a couple of weeks of trying to see if its right for you. I also know you're supposed to take the flour in one cup and pour it into the other because the actual cup of flour can vary if you just shove it in the flour and pull it out...but..again..I'm all by feel.

So...here's what I do. I have a big bowl.......I add 4 cups of flour and the 3 tsp of kosher salt..and with a regular old whisk...I mix it up. Some people will say...I should be doing the whole thing with the danish whisk..I don't agree. Salt prohibits the yeast from rising..so I want to make sure all the dry ingredients are well incorporated and I find a regular whisk does a better job.
Once that's done, I add the yeast and again, using the whisk, mix it until it's all incorporated. Then..I just pour in the 2 cups of water..and stir with the Danish Dough Whisk until ALL the flour is mixed in and forms a sort of wet ballish glob. I cover it with food grade plastic wrap and leave it for 18 hours. That's it...until the next day.

I take the proofing basket....spray it with my favorite oil..in this case it's a Sicilian olive oil we were given as a gift while in Ragusa, by Olive oil producer, Fausti Occhipinti...

Now it's time to remove the plastic...and toss it in the trash. Take your bread scraper and scrape down the sides of the bowl..give the bread a couple of little punches and leave it for a couple of minutes.

Being that my dough is wet..I have more flour ready to scatter over the dough as I start to fold it and punch it in a couple of times until it's no longer sticky.

Then, holding it in my hands I turn the outer edge under and continue to keep folding the outer edge under until I have a nice smooth ball and place it smooth side down into the basket. It's going to get those nice rings on it. I cover it with a white towel and leave it for another 2-4 hours.

By this time...our mouths are watering, anticipating it's only another 50 minutes before we get to indulge ourselves.

I take the La Cloche (your preference whether you want the round or the rectangle...I prefer the round), an flip the proofing basket over placing the dough in the base and then covering it with the domed top.

It goes into a COLD oven (unless this is your 2nd loaf...) at 475˚F for 15 minutes. Turn the temp down to 400˚ for 30 minutes. Remove the dome (make sure you put a towel or a pot holder over it so someone doesn't come by and touch it..that burn is NOT fun!)...and close the oven for another 10 minutes. You can smell when it's ready....it's heavenly!

Place the dough on a wire rack. Now, it's SUPPOSED to be on that rack for 2 hours..as the cooking process continues until it's completely cooled. You try to tell anyone that they have to wait for a piece of hot crusty delicious bread smothered in butter or olive oil...or a piece of gouda from a local cheese maker.

To repeat the baking process for another loaf...obviously then the La Cloche is hot and can go into a hot oven....

Pico de Gallo

2009-06-14T23:35:00.000-07:00

We always have freshly made pico de gallo around...being in Southern California..it's a staple! I love the colors..so vibrant...couldn't resist taking some pix and having some fun with it.
Ingredients:
1 white onion
10 roma tomatoes
5 green Jalapenos
5 red Jalapenos
1-2 bunches cilantro
kosher salt to taste
Lime juice or vinegar -squeeze or splash
Directions: Combine ingredients....
and toss..........
toss again.....
a quick taste...a little extra squeeze of lime juice
another toss....
one more toss....and enjoy!

Roasted Flax Seed Almond Bread

2009-04-16T00:48:00.001-07:00

Ingredients:
3 tsp or 2 package yeast (I use two different kinds)
2 cups water (approx 100˚F)
1 tsp sugar
3.5 cups all purpose or bread flour (or more if needed)
1/2 cup almond meal
1/4 cup roasted Flax Seeds
1 TBSN Sea salt, fine
1 TBSN butter, softened

Roasted Flax Seeds
Almonds (chopped or slivered)

Preparation:

In a small bowl pour 1/4 cup water about 100˚F, sprinkle in yeast, stir in sugar. Allow to sit for 5 -10 minutes. Yeast will bubble and rise to double in size.
In a mixmaster with a paddle attachement or a mixing bowl by hand, combine flour and salt. Add in Almond Meal and Flax Seeds. Add yeast mixture and remaining warmed water and continue mixing to well incorporated.
If using the mixmaster, remove paddle attachment and replace with the hook attachment. Continue kneading for 15 minutes either by machine or by hand.
Remove dough from bowl and create a ball. Dough should be just slightly sticky. Coat hands with butter and just rub around the dough, place in metal bowl or a basket, cover with a linen towel and allow to rise for 2 hours.
Punch down the dough, remove from Bowl/Basket and knead for 5 minutes. Return to Bowl/Basket for another hour.
If using a ceramic top/bottom (like la cloche) put the dough into the ceramic container and sprinkle on Roasted Flax Seeds and Chopped or slivered almonds. Cover with top and place in a COLD oven, shelf should be on the lower 3rd. Turn the oven up to 475˚ for 15 minutes, turning down to 400˚ for 30 minutes and the last 8 minutes remove the top.
If using a regular oven, place dough on a cookie sheet or a ceramic tile in the oven and follow the same procedure as above for baking.
When done, remove from oven and immediately put bread on a cooling rack. Serve immediately with softened salted butter and strawberry Jam or peanut butter.

Country White Bread

2009-04-14T00:38:00.000-07:00

Ingredients:
1.5 tsp or 1 package yeast
2 cups water (approx 80˚F)
1 tsp sugar
4 cups all purpose or bread flour (or more if needed)
1 TBSN kosher salt
1 TBSN butter, softened

Preparation:

In a small bowl pour 1/4 cup water about 80˚F, stir in sugar and yeast. Allow to sit for 5 -10 minutes. Yeast will bubble and rise.
In a mixmaster with a paddle attachement or a mixing bowl by hand, combine flour and salt. Add yeast mixture and remaining warmed water and continue mixing to well incorporated.
If using the mixmaster, remove paddle attachment and replace with the hook attachment. Continue kneading for 15 minutes either by machine or by hand.
Remove dough from bowl and create a ball. Dough should be moist, not sticky. Coat hands with butter and just rub around the dough, place in metal bowl or a basket, cover with a linen towel and allow to rise for 2 hours.
Punch down the dough, remove from Bowl/Basket and knead for 5 minutes. Return to Bowl/Basket for another hour.
If using a ceramic top/bottom (like la cloche) put the dough into the ceramic container and place in a COLD oven, shelf should be on the lower 3rd. Turn the oven up to 475˚ for 15 minutes, turning down to 400˚ for 30 minutes and the last 10 minutes remove the top.
If using a regular oven, place dough on a cookie sheet or a ceramic tile in the oven and follow the same procedure as above for baking.
When done, remove from oven and immediately put bread on a cooling rack. Serve immediately.

Lemon-Glazed Lemon Mini Bundt Cakes

2009-03-26T22:09:00.000-07:00

Lemon-Glazed Lemon Mini Bundt Cakes
by Rebecca Dru

Ingredients Cake:
3/4 cup whole milk
1 Vanilla Bean or 1 tsp pure vanilla extract
1.5 cups sugar
1/3 cup grated lemon zest, packed (8-10 large lemons)
1/2 pound (2 sticks) butter, cut into cubes
4 extra-large eggs, at room temperature
1/2 of the Lemon Syrup recipe (below)
1 TBSN Cognac
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3 cups flour

Syrup: (1/2 half of the syrup goes to the cake mixture)
1 cup freshly squeezed lemon juice, strained
1 cup sugar

Glaze:
1 1/3 cups (or more) powdered sugar
4 TBSN strained fresh lemon juice

Preparation
For cake:
1.Preheat the oven to 350˚ F. Heavily butter mini bundt pan (6 in 1) or 2 - 5” spring form pans.
2.Pour milk into small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat; cover and let steep 20 minutes....only if you’re using the vanilla bean...otherwise milk just needs to be room temp.
3.Blend 1.75 cups of sugar and lemon peel in food processor.
4.Create the Syrup (recipe below) and allow to cool.
5.Cream the butter and the sugar/lemon zest in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs. When well incorporated, add the lemon syrup, cognac and then the milk.
6.Sift together the flour, baking powder, baking soda, and salt in a bowl and then add to mixmaster until just incorporated.
7.Divide the batter evenly between the pans and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

For syrup:
Combine 1 cup granulated sugar with 1 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves and thickens slightly. When the cakes are done, immediately invert onto rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

For glaze:
Sift 13/4 cups powdered sugar into small bowl. Add lemon juice and whisk to blend. Add more powdered sugar by Tablespoonfuls if glaze is too thin to adhere to bread. Drizzle glaze over cool bread and let stand until glaze sets, about 1 hour. (Can be made 1 day ahead. Wrap loosely in foil and store at room temperature.)

Prep Time: 30 min Cook Time:1 hr Level: Intermediate Serves:6 mini cakes
©2009 Rebecca Dru

Lemon Glazed Easter Bread

2009-03-25T14:08:00.001-07:00

Yesterday, my neighbor, an old dashingly handsome, retired actor, turned 80. Pat is from a Sicilian family of 9 and grew up as a first generation American in Chicago. His partner passed away a few months ago and crushed his heart. She took care of him the past few years during his illnesses and they'd known each other since their 20's; great friends they were. I knew he missed her cooking aside from her companionship. I pop in at least once a week to visit, pay his bills and on occasion, bring him some homemade baked treats. I'd been experimenting with recipes using lemon, for another friend and decided upon a Lemon Glazed Bread...don't ask me why. I guess I felt like making bread and the my other friend LOVES lemons. I decided to test it out on Pat...and brought him almost to tears. He couldn't believe I had recreated something he had as a child. He informed me I had baked a typical Sicilian bread made that his mother used to make every Easter . The only thing it needed was more candied citrus zest as the grated zest I had put in was to small to notice, but not too small to give it flavor. That was easy to remedy. Next time around, I added the candied zest. It really is delicious.

Sicilian Lemon-Glazed Easter Bread
by Rebecca Dru
Ingredients
Dough
1 1/3 cups whole milk
2 vanilla beans, split lengthwise
1 cup sugar
3 TBSN (packed) grated lemon peel
4.5 cups (or more) bread ﬂour, divided
1 envelope instant or rapid-rise yeast
3 large eggs
1 egg yolk
1 TBSN Cognac
2 TBSN Fresh squeezed Lemon Juice
2 tsp salt
1/2 lb (2 sticks) unsalted butter, cut into 1/2-inch cubes
3/4 cup apricot preserves
Glaze
1 1/2 cups (or more) powdered sugar
3 TBSN strained fresh lemon juice
Preparation
For dough:
1.Pour milk into small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat; cover and let steep 20 minutes. If necessary, rewarm milk until instant-read thermometer inserted into mixture registers between 105°F and 115°F before continuing.
2.Blend sugar and lemon peel in processor.
3.Mix 1 1/2 cups ﬂour and yeast in bowl of heavy-duty mixer ﬁtted with paddle attachment. Discard vanilla bean and add warm milk to bowl; beat to blend. Let stand until slightly puffed, about 15 minutes.
4.Add 3 cups ﬂour, eggs, and brandy to yeast mixture; beat on medium speed until smooth and slightly ﬁrm dough forms, adding more ﬂour by tablespoonfuls if dough is sticky or adding water (or lemon juice) by tablespoonfuls if dough is dry, about 6 minutes.
5. Add sugar-lemon peel mixture and salt. Beat on medium speed 5 minutes.
6.Add butter and beat until absorbed and dough is smooth and soft, about 5 minutes longer.
7.Cover bowl tightly with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
8.Generously butter 12-cup Bundt pan. Turn dough out onto lightly ﬂoured surface; knead gently into ball. Using ﬁngers, make hole in center of dough, creating doughnut shape. Transfer to prepared pan, pushing hole in dough over center tube in pan. Cover pan with plastic wrap; refrigerate overnight (dough will rise to top of pan).
9.Let dough rise in warm draft-free area until dough no longer springs back when gently pressed with ﬁngers, about 1 hour 30 minutes (dough will rise above pan by 1 to 1 1/2 inches).
10.Meanwhile, position rack in lowest third of oven and preheat to 350°F.
11.Bake bread until well browned on top, about 20 minutes. Wrap sheet of foil loosely over top and sides of pan to prevent overbrowning.
12.Continue to bake bread until deep brown on top and tester inserted near center comes out clean, rotating pan occasionally for even baking, about 40 minutes longer. Immediately invert bread onto rack.
13.Stir preserves in small saucepan over medium heat until melted. Brush preserves all over warm bread. Cool completely, at least 3 hours.
For glaze:
Sift 1 1/2 cups powdered sugar into small bowl. Add lemon juice and whisk to blend. Add more powdered sugar by Tablespoonfuls if glaze is too thin to adhere to bread. Drizzle glaze over cool bread and let stand until glaze sets, about 1 hour. (Can be made 1 day ahead. Wrap loosely in foil and store at room temperature.)

note: optional - add additional larger sized candied lemon zest to Step 5 to be more typically sicilian.
CANDIED LEMON ZEST
INGREDIENTS:
3 Lg Lemons Zested in long strips
1/2 cups Water
1 Cups Sugar A little extra for coating
Directions:
1. Fill a large bowl with cold water. Using a zester,remove zest from each lemon in one continuous strip, working your way around the lemon from one end to the other in a spiral. Place peels in the cold water, and soak for 1/2 hour.
2.Place zest strips in a large saucepan, and cover with cold water. Bring to a boil. Strain, reserving zest. Repeat process (boiling and straining) two more times.
3.Return zest to saucepan. Pour 1/2 cup water and the sugar over zest. Bring to a boil, stirring occasionally until sugar has dissolved. Reduce heat, and simmer until zest is almost translucent, 10 to 15 minutes. Strain, gently shaking zest to remove as much syrup as possible, and transfer to a parchment-lined baking sheet. (Zest will be very sticky.)
Fill a bowl with sugar. Toss zest in sugar to coat, then shake off excess. Place on a wire rack to dry, about 5 minutes.. Shake off any remaining excess sugar, and continue to dry on rack until hardened, about 30 minutes more. Candied zest can be stored in an airtight container for up to 1 week.

TAKE MY HAND makes the OLYMPUS Finals

2009-02-14T11:55:00.000-08:00

OLYMPUS had a Battle of the Bands Proof Contest and the song I wrote with Susan Santiago was picked out of thousands as a contender for the finals. To take a listen: Choose TAKE MY HAND by Rebecca Dru Voting is now over.
Thanks to everyone who participated by voting. I appreciate your support!

vote for TAKE MY HAND

2009-02-04T21:24:00.000-08:00

TAKE MY HAND is in the finals for Battle of the Bands at Get Olympus.

Please take a moment and vote...just ONCE (or your vote will be cancelled).

Click on TAKE MY HAND to VOTE

The idea behind this was to take the Olympus digital hand held recorder and just show how you use it. I had just finished writing this song with Susan Santiago and decided to just try it...and here we are....so VOTE!!!!

Have fun!

Dru

Facebook

2008-09-01T21:05:00.001-07:00

I've spent most of the summer walking my dogs and relaxing at the beach. I've been putting up live recordings of the new songs which you can find on my facebook page and facebook FAN page as well as all of my older recordings and a discography. This has been a terrific source of networking for those of you not yet using Facebook.

Just a side story...I come from a LARGE family and my siblings have gotten a bit sentimental at not getting together the way we used to pre-2000. It's tough being scattered around and having busy schedules. So....I suggested to those not already on Facebook to join. I even created the site for one of them and edited along another. Now all 7 of us are on, many cousins, Uncles, Aunts. It's become an easy way to stay in touch on a daily basis...kind of nice. Now, I'll have to get my parents up to the 21st century.....wait til you see their pages!!

TAKE MY HAND - song #22

2008-04-07T01:41:00.001-07:00

I'm so excited....we finished song #22 TAKE MY HAND and I think it's my new favorite. If I could only record one of the 22 songs we've completed....this would be the one. It's about rekindling the love that was and the music is beautiful, fitting so perfectly to Susan Santiago's lyric...I'm thrilled!!!

Rebecca Dru's SALON # 5 & 6

2008-04-01T16:39:00.001-07:00

Rebecca Dru Photos

2008-03-25T10:05:00.000-07:00

LoneBoy FEATURED ARTIST

2008-03-06T00:28:00.000-08:00

Rebecca Dru is featured again.
Take a listen...request a song..and enjoy!

Friends

2008-03-04T15:05:00.000-08:00

I had a whirlwind weekend in Tampa surprising a dear sweet friend for her 50th as well as getting in a little singing.
I had another special surprise when my carissima amica, Pauline Priore called.

There is no greater gift than friendship and a heart full of love......

Rebecca Dru stands at #1 on LoneBoy for the 2nd week in a row!

2008-02-16T17:38:00.000-08:00

#1 on LoneBoy Radio

2008-02-08T01:26:00.000-08:00

It's been a fun couple of weeks...and today I found out that I'm #1 with "Cara Luna Amica" on LoneBoy Radio and have another week of being a featured artist. You can download the weekly radio show on iTunes

Rebecca Dru #1 on LoneBoy!!

2008-02-03T18:51:00.000-08:00

Featured Artist on LONE BOY in LONDON

2008-01-28T22:57:00.000-08:00

More New Songs and the next Salon

2008-01-10T01:08:00.000-08:00

Happy New Year! Hope it's filled with lots of love and tremendous FUN!

Susan Santiago and I have been writing quite a bit over vacation. These last five songs seem to have taken on a new direction. They are, perhaps being my favorites; kind of reach out and grab your heart.

I'm thinking about making the next Salon in March. If you're interested in coming, send me an e-mail as space is limited.

Rebecca Dru is on Zazzle.com

2007-12-03T01:11:00.000-08:00

Do You Ever Think of Me?

2007-12-03T01:03:00.000-08:00

Susan and I just completed our 16th song...."Do You Ever Think of Me?"
It's getting harder to pick my favorite, though this last group of 3 songs that I'll be singing in January and February Salons are just beautiful....deeper than the others. They even have my husband and daughter singing and playing them.

If you're interested in coming to one of my salons, send me a message.

Finished another song....

2007-11-20T01:11:00.000-08:00

That makes 15 songs in 15 weeks.... and what a roller coaster. I love the writing process...and yet for me..it's a torturous experience in that, the actual writing of the song is peaceful and almost meditative. A part of me closes down and I just go somewhere deep inside... the music comes out of my fingers and my voice. My husband doesn't understand it, being a traditionally trained musician. I don't try to understand it..I just to with it. It's after I actually write the song when I'm back in a conscious state of mind that the torture begins...It almost feels like my heart is being ripped out..hard to explain. I become more isolated as the song settles in...and then I come back to life....but as long as I have a writing partner, I won't stop. Susan is planning on writing 50 lyrics by the beginning of the summer.

Salon #2 a success

2007-11-03T16:27:00.000-07:00

Last night was Salon #2. It was small, intimate and a lot of fun. I did 9 new songs...plus 4 songs from the previous Salon and this time had a PA set up so you could actually hear the vocals over my Yamaha C-3. Lots of food!...LOTS OF FOOD....plus...I thought the neighbors were going to think we were having an orgy because of the sounds released from eating Jami's desserts...and the fights to get another piece.

The next one will be sometime in February...have to start writing again. If you're interested in coming...let me know.

In the interim...hopefully, Ricardo will help get my studio set up so we can start recording these and putting them out on the internet.

Have fun!

Salon #2

2007-10-24T01:40:00.000-07:00

Nov 2 is drawing near when the next Salon occurs. This is a "by invitation" only affair. I love the intimacy of it...really can't have more than 30 people...I try to keep them even smaller. I've got 8 new songs that I've written with Susan, which means we've been writing a song a week since the last Salon and I'm ready to sing! People have been labeling me the "female Elton John" which I take as a great compliment. I do have one or two spots left if you're interested in coming.

What I love about these evenings, aside that I get to try out new songs...is that so many other people participate and it turns into a fun filled evening of entertainment, drink and food. Aside from the margaritas flowing, I'll be serving geléed shots of delicious combos with and without alcohol as I know some guests don't imbibe....and a mexican themed dinner both for the meat lovers and the vegetarians.
My daughter Jami is making the desserts which are outrageous.

SNOCAP on MYSPACE

2007-10-24T01:25:00.001-07:00

Lone Boy Records

2007-10-19T10:20:00.000-07:00

I'm excited about my latest site LONE BOY RECORDS. It's located in London and that brings me into Europe where I was going to start out over 23 years ago....except then I met Jerry, my husband...and though I hadn't planned on getting married...well..the rest is history. So I'm excited.

As for my new songs....I've now completed 12 songs with Susan and we have 8 more to go before we choose the final 12. Plus I'll include a bonus I wrote with another talented soul. I hope to have my new CD up on there late 2008 along with a few videos.

Mvyradio.com Local Cafe

2007-10-01T14:41:00.000-07:00

I'm excited....found out my song CARA LUNA AMICA
got picked up my mvyradio.com's local cafe. Take a listen..

Bebo.com

2007-09-29T01:40:00.001-07:00

Rebecca Dru http://rebeccadrusingz.bebo.com/

Bebo.com

2007-09-29T01:40:00.000-07:00

It sucks to be sick!

2007-09-28T11:38:00.001-07:00

I was sick for the past 10 days...and I HATE being sick. Yesterday was the first day I was able to sing again and I got lost at the piano for 2 hours and then wrote a new song after all the singing. I really love it...it's called TOO MANY SECRETS. That makes 9 that I've written with Susan Santiago so far and I'm very pleased.

Today's been a busy day adding more sites. I've discovered
waTUnes.com,

Singing in a "Salon"

2007-09-04T00:46:00.000-07:00

I must say that I'm really enjoying myself singing in these "Salon" type atmospheres. I like the intimacy and the reactions. I like sharing talents...and I like the possibilities. You never know in a club, what kind of audience you're going to have...but in a Salon...everyone is there for the same reason...an evening of entertainment in a warm and friendly environment. On Thursday, I've been asked to do a show for one person. I've recently done a couple of those and it's been lovely...so I'm looking forward to doing this one....and we always follow it with going out to dinner, which is great fun. I'm working on putting together my next Salon...I just finished another new song....just need two more songs and I'm ready.

Interestingly as the result of myspace...I'm getting a greek audience. I know a bit of Italian, French and German....might anyone help me out with a few key expressions in Greek?

Salon de Rebecca Dru

2007-08-28T15:23:00.000-07:00

Friday night I had a group of people over to hear the first selection of songs Susan Santiago and I have completed. I wanted to make it VERY casual in that it's been a long time since I've done this and I wanted to be very relaxed and make it fun for myself. I even kept on my beach garb..my torn off sleeved T and shorts...no shoes. I figured I'd change when we went out to dinner afterwards. I had drinks...but no food.....and that's MAJOR for me being that I love to cook..and people expect treats from me...but I really thought I'd run through the songs and we'd be off for Indian. WRONG! I guess I didn't expect the level of comfort I had nor the patter than ran out of my mouth. I also had invited some other talented people who performed some of their original material and it became an evening of entertainment. My poor friend, Diane, was gnawing at her fingers she was sooo hungry. What I thought would take under 30 minutes to play..ended up taking about two hours....and will become a regular affair. Another friend said she loved the idea of bringing back the "Salon" of the 30's.

The songs went over very well. I'm so pleased with the response and have started working on the next 5 songs. Susan's left me with a stack of lyric as she returns to teaching at the High School. I'm aiming to finish this next group soon and have another salon at the end of September.

I'd like to invite a few more people to this one. I'm hoping my friend, the comedienne can make it as well as my friend who does interpretive signing. She's wonderful to watch...and if I can get Phillip, the angel who lives next door to play for her while she signs, I think it'll be incredible to watch. We all have different talents...what a wonderful way to spend and evening sharing that with each other.

And yes....next time I will have food.....lots of food.

New Song

2007-08-18T22:29:00.001-07:00

Susan and I finished our 4th song this morning. Each one I love even more than the one before. I really can't wait to record them. I've got two more that just need the music for the verses and we're half way done.

Life's funny ways....

2007-08-15T19:02:00.000-07:00

Last night I was googling a MOTU tech to help me set up my studio. Ricardo has been busy and I'm getting frustrated. I happened upon a very cool guy, John Klimeck. Talented and intelligent among other fine attributes. I look forward to working with him. Of all the postings I found on Google....I contacted him...and I don't think it was by chance. Life works in strange and mysterious ways...

Songwriting

2007-08-15T18:58:00.000-07:00

I've been writing with Susan Santiago...she's been kicking out at least one lyric a day...sometimes two. What a great lyricist...I'm in awe of her prowess and honored to write with her...nice working someone of her caliber. I love the new songs we've written....and I'm enjoying singing again. Hopefully in the next few weeks, I'll have some of the new material up for a listen on my various sites. Keep you ears open as I'd love some feedback.

I'm up on vjingle.com

2007-08-15T18:51:00.000-07:00

There's another new indie site that I've found. Check out my page www.vjingle.com/RebeccaDru

I was added to MY RECORD LABEL

2007-08-05T08:11:00.000-07:00

Thanks for you help with the voting process! I was added within two days.
Come visit anytime. I'll be adding some new songs soon.

VOTE FOR REBECCA DRU to be added to MY Record Label

2007-07-31T00:25:00.000-07:00

oh....one favor....if you have a moment...please go to MYRECORDLABEL.net and vote for me, Rebecca Dru.
You can vote as many times as you want, but only once within a 24 hour period. As soon as I receive the required number of votes, I'll be added to the site.

PROLIFIC

2007-07-31T00:12:00.000-07:00

I'm laughing so hard...... my friend, Susan Santiago, who is my writing partner is RELENTLESS....she wants me to put this CD out yesterday and so she's popping up on my computer all day to see if I'm writing and to work on these songs....we've written 3 songs in 3 days ...except for a little polishing.... and she's got 3 more lyrics in the making...... and I have some melodies that need some bridges and some polishing....whew...it's a blast...been years since I wrote like this (like in the '80's when I spent 12 - 18 hours a day!)...barely having time to come up for air....exhausting, refreshing and GREAT fun!

I listen to the younger singers songs and they're all full of fresh young love and hope....and then you get to be my age and all of a sudden the songs are of broken relationships, friends' illnesses, passing hopes and dreams...OY! I think it's time for some up songs. We've both been in marriages that have lasted over 20 years....and I'm more in love with my husband than ever...perhaps we'll write a song about that.....

Ricardo Osorio, who produced my Lullabye CDs is fixing up my studio so I can start recording again...I'm so excited! Now if I can just settle down to learn how to use everything....I find it harder to focus on the technical things that used to come so easy.....but I'll accept the challenge.

Have FuN!

my eyes

2007-07-09T23:20:00.000-07:00

I've been working into the wee hours of the morning....most inspired then while everyone else is sleeping....of course I pay for for it...lack of sleep.

Anyhow, I really enjoy working on my discrevolt site. For now, all my songs are up and running so now I'm working on the artwork for the cards. I've decided that my eyes will be in everything...look closely.

Sogni D'oro (sweet dreams)

visit Rebecca Dru on JUKEBOXALIVE.com

2007-07-04T23:34:00.000-07:00

I'm up and running on JukeBoxAlive though I still have to fine tune the site.

Okay..now I really have to go walk the dogs and get some sleep.....

Sogni d'oro

I'm working on SONGSLIDE.com

2007-07-04T22:26:00.000-07:00

There's a new site that lets you, the listener/buyer set your price...it's called Songslide.com. Check out my page there Rebecca Dru on Songslide. I'm still working on setting it up...but I'm half way there....

Once I get all of these site up and running and in a manageable way, I'm going to start learning how to do livestream podcasts from my living room. I just don't know how I feel about going out and playing clubs again....but the fact that I could have people over and perform right here, broadcasting it anywhere is so appealing...until I build up a new repertoire of songs.

Let me know what you think.

I'm off to walk my dogs...always a lively interesting walk to say the least in this exuberant part of the city.

Sweet dreams

I'm up and running on mytracks.com

2007-07-04T18:33:00.000-07:00

I'm so excited to have finished uploading 41 tracks to mytracks.com/rebeccadru. I wonder how many people actually use these sites..but we'll see over time. It's amazing the talent out there...so if anything I can appreciate it for that. Check it out and let me know what you thing. It's an evolving site...so hopefully, though I've uploaded my pictures, they'll post them soon.

Happy 4th of July!

beach

2007-07-01T15:31:00.000-07:00

IT's such a magnificent day out I'm going to for a long walk with my husband and our dogs..and then heading out to the beach to go boogie boarding for a couple of hours.

Hope your having a wonderful day!

the wee hours of the morning

2007-07-01T02:03:00.000-07:00

I'm starting to get used to staying up until 2 or 3 in the morning to get these sites up and loaded...takes forever to get the all the songs loaded. I FINALLY finished discrevolt today....and on Monday I'll go back and update it when they upgrade their site....I'm in the process of creating more graphics to offer different cards. Now I'm working on bandifesto.com .All I can say to anyone doing this is it's a full time job....but it's kind of cool to see the endless possibilities. Keep on keeping on....

Bathtubmusic.com

2007-06-28T10:48:00.000-07:00

I'm up and running now on Bathtubmusic.com...finished loading my all 4 cds today!

Fulll time job!

2007-06-28T01:19:00.000-07:00

Oh my goodness...I can't believe how much time this is taking me. I work for hours in the morning...and then hours in the wee hours of the morning when it's quiet and peaceful. I've compiled a list of all the sites I'm working on and it comes to over 40! It's endless......
Plus...I'm going through all my old piano/vocal recordings and am going to release a 2 cd set that is Rebecca Dru... The Early Years (1977-1984). Seems silly to have them here collecting dust. I think once I get back into recording again, I'd like to recut some of those songs wth the rhythm tracks and vocals.

In the meantime...I'm working on updating my sonicbids.com site..

View Rebecca Dru's EPK

I think I'm going to take a break tomorrow and go boogie boarding.

mytracks.com

2007-06-17T11:21:00.000-07:00

Today I'm going to set up on mytracks.com

There are so many internet sites for recording artists that within every day or two I can add myself to another site. Now I just have to figure out how to get my name known so I can generate some income. My songs...my voice appeal to everyone. It's simply frustrating when you build up a career and then put it on hold for 20 years.....and have to start all over again....this time without playing the live gigs.

I'm thinking about setting up a webcam and just webstreaming me playing live...just me and my piano...creating video podcasts.

I'm also setting up on buyswag.com which partners with mytracks.com

Bebo and Bandifesto

2007-06-17T01:41:00.000-07:00

I spent the evening setting up two more sites..Bebo.com and Bandifesto.
I find Bebo very frustrating as it wouldn't let me use "Rebecca Dru"...claims someone already uses it..but then there isn't anyone by that name.

Bandifesto is supposed to be the "free" version of Sonicbids. I'll finish setting it up tomorrow...have to upload the songs.

The business end takes up so much time. I really want to spend some time writing. I want to finish up my next instrumental CD...it's a bit livelier than the previous one.

I'm up and running on discrevolt.com

2007-06-12T12:55:00.000-07:00

The internet is an incredible tool

2007-06-11T23:10:00.000-07:00

Today I spent so much time on the internet, visiting a variety of site. Who knows what's going to come of all of this but it's kind of exciting to see the potential of all of this work; the possibilities are endless.
I completed loading my 4 cds into my store at payloadz.
I'm in the process of uploading all of my cds to last.fm
and I'm working on uploading my cds to discrevolt.
I think that's enough for today.

I sang for a half hour....my voice was stronger than ever today. For my husband to compliment me (as a prof musician..he can be a brutal critic)...was amazing.

my new website

2007-06-02T15:30:00.000-07:00

I've spent the last week redoing and updating my website and what a task it's been! I still have a long way to go. I added my eventful.com Demand site....see it over to the right...if you're interested in doing a show in your area, let me know!

I also set up my donation sites at Amazon and Paypal.

It's really an amazing process. I'll have to add this to my Consulting business. I can think of so many people and business I know who would benefit from what these sites.

I still have to finish setting up my payloadz store and then set up a few more things...but now I must go to take my 3 dogs for a LONG walk.

Sweet dreams...

SIGN MY GUESTBOOK

2007-06-01T19:37:00.000-07:00

Hi,
I added a GUESTBOOK today at the bottom of the page...so please, if you're interested in my new releases, live gigs, merchandise, travels...or if you just want to say "hi", please feel free to sign it.

Hope you're having a wonderful day!

Rebecca Dru's Store is up and running...

2007-05-31T18:35:00.001-07:00

I've been working diligently the last few days to get my cds and individual songs up on Payloadz.com. It's quite time consuming but I'm getting there! It's actually a very cool site....amazing what the internet offers.
Come visit.

To Sing or Not To Sing

2007-05-27T22:07:00.000-07:00

I went to a party today......a few people asked me to sing...was going to try out a new song...but it just didn't feel right. Perhaps I was foolish not to take advantage of singing anywhere, but I have to trust my gut.

Susan Santiago is going to write with me...I'm so excited!

I NEED LYRICS....

2007-05-26T21:42:00.000-07:00

I need lyrics...it's not my forte to write them, but I do know a well crafted one from one that's not and I do know how to polish it...my expections are fairly high....and of course the better I know the lyricist..the better my music (I write to the lyrics..not the other way around).

It's frustrating to me....not to have a stack of lyrics with which to work.
I might actually have to try writing lyrics again after all of these years....it's not a pleasure for me as is composing the music...but it may end up being a necessity if I can't find someone.
Any suggestions?!

I'M BACK....

2007-05-26T21:24:00.000-07:00

I'm back....after a 10 year hiatus. I'm writing songs again (as opposed to instrumentals) and I'm even thinking about singing live again....how I used to love getting up on stage...I lived for it. Now, my nerves are getting the best of me. I know all the components that go into performing...the do's and don'ts...how to grab my audience...but it's been so long..I could get up on that stage and open my mouth and nothing comes out (I remember that occurring the first time I got up on stage) ....my vibrato, uncontrollable...my nerves shot to hell; It's like starting all over again. I also want to build up a new repertoire. My songs from the 70's need a dance band..and my 80's songs still get requests after all these years.... and I do love the songs in Italian I did in the 90's....but I need something new. I just want to sit at a piano and play....simply for the love of it.