DIY Vanilla Salt

Vanilla Salt.  It's a thing!  You may already know about Vanilla Salt, but I did not until a few days ago, so please do not burst my bubble of excitement.  What a perfect topping for cookies and bars (like these, in fact).  And it would also make a great homemade gift this holiday season.    

I followed this tutorial, however, I did not use Grey Celtic Sea Salt.  I do not have that in my pantry, and I didn't feel like braving our horrendous Whole Foods parking lot just to get it.  So I used regular old coarse sea salt and it turned out just fine.  Easy peasy!      

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Salted Chocolate Pecan Pie Bars

Oh hi!  Remember me?  My name is Siri and I'm the gal who (occasionally) chronicles my journey with food on this here blog.  I've been absent, but I can explain (or I can spew excuse after excuse at you... like we were in LA for 12 days, or I lost my camera battery charger, or I'm trying to prepare for the 8 houseguests staying with us for 2 weeks, or I'm feeling overwhelmed with gift shopping, or I've been abducted by aliens... I sorta wish).  What it really boils down to is that when we travel, I lose my desire to cook and I come home feeling like I'm in a rut.  But this weekend, I spent an hour online looking at my favorite blogs and they lit a fire under my tushy!  (I'm a mom, I say things like that and potty.)  This week and next week be prepared for seasonal treats and dishes as well as gift ideas!  Yay!  And by the way, even when I'm absent on here, I'm pretty active on my blog instagram and my new mommy instagram accounts.  

So let's talk about these bars.  I'm not really a pie person, but ever since I ate Pecan Pie this Thanksgiving from this glorious bakery in California I've been craving it.  So when I saw this recipe I put it on my to-do list right away.  Holy crap, these are insane.  SUPER rich but beyond delicious.  If you like buttery shortbread and rich, salted chocolate and caramely pecan pie... you will love this.  I topped mine with Vanilla Salt which I'll write about later on today.

They also refrigerate and/or freeze very well, and a little goes a long way, so these would be perfect edible holiday gifts this season.  The best kind of gift if you ask me.    

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Review Of The Genius Tesla Model S

Elon Musk - one of the biggest genius and inventors of the current era - came up with an electric car that is suitable for daily use. Of course the invention and capability to build a perfectly working electric car with a range of over 200km (124 miles) was a sensation. But it's much more than this; it's entrepreneurial spirit. The progress and advance of Tesla's work is a genius accomplishment for humanity.

Tesla recently came up with their new model - the Tesla Model S. It's a fully electric car with a reach up to 528km (328 miles). The engine performance is absolutely lunatic. The Tesla Model S only requires 3.0 seconds from 0 - 100km/h.

Pictures and rights by Vision Of Touch

Driving a Tesla Model S is a statement. It stands for sophistication, eco-friendliness and most important: advantage.

And because the Tesla doesnt produce any sound, we have decided to make our own music. Nina is a good friend of mine, and one of the most promising talents I know. Check out her insane Ed Sheeran rap!

Of course, it's a total mind change to drive such a car. Especially with a very simple reason: you can't stop at the petrol station if you're empty. Driving a Tesla presumes a certain abilty to think and plan ahead.

The easy way: you have a socket at home and you can charge your car during the night. Ideally also at your working place.

The bit more difficult situation: You have a socket at home but you want to drive further than 400km. The tesla sat nav comes up with a few places to stop and refill your car within half an hour

The rather difficult situation: No socket at home means you have to get up earlier and refill the car at the Tesla Supercharger.

In my case, it's the third option. But let me explain why this is one of the coolest car-experience I have ever had...

The act of driving and travelling throws you into a different dimension. It's cooler, it's less stressed. I'm saying this because I had the impression that you win half an hour of meditation per day. Meditation in a way of pluging-in your car, go for a coffee and read the daily news. Never ever I have been less stressed on the road. You're getting cooler with this car.

More of my wonderful happenings during the 4 days I drove the Tesla S: when ever I arrived somewhere, it took seconds and 5-10 people were standing around the car to ask questions and test drive. And it's actually what I ended up doing. I took time for each person to answer all they wanted to know and show all of the technical supplies in this car. On Saturday morning, I accidentially crashed into a housewife's breakfast, half an hour later all of them wanted to take a ride with me.

What a crazy, lunatic car. I had so much fun and loads of fantastic emotions. And trust me if I tell you that I'm a petrol head... I love loud and fast cars, but still I'm very confident with this electric option.

So let's talk about some more technical refinement.

It's a four-wheel drive, perfect for the mountains and skiing. The model S has space for the whole crew of Noah's ark. There are two(!) boots, the back one is just huge.

There is an extra large touch screen in the middle of the cockpit, you can navigate simply everything there. All sort of disturbing and unnessecary buttons have been removed. The front board shows you all kind of information like speed, consuption and much more.

You're considering to buy it? BIG YES from my side!

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Butternut Squash Meatloaf

I've made many a meatloaf in my day, but I had never thought of putting squash in it before.  However I swear, you can google any two ingredients and a recipe will pop up, which is exactly what I did last night.  By adding butternut squash (cooked in bacon, onion and sage) to this meatloaf, the flavors are off the chart.  And now I talk like Guy Fieri from Diners, Drive-ins and Dives.  

I used this recipe and made some minor changes.  Instead of pork, I used ground turkey, I skipped the red pepper flakes (in case my kids wanted to try it, hahahaha, they did not), I didn't use an egg because I didn't have one (it turned out just fine), and before cooking it I topped it with a balsamic/ketchup combo (which I highly recommend doing).  By the way, I like to use my hands to form the loaf and cook it on a baking sheet vs. a bread pan.  I think it makes the exterior nice and crispy, which I love.  I plan on turning it into a sandwich for lunch.  Is it lunchtime yet??  

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Rosemary Rutabaga Fries

Rutabaga might be the coolest word.  Say it a few times (if you know how to pronounce it).  Rutabaga.  Rutabaga.  Now say it with an Elvis accent, I don't know why, just trust me.  Don't you feel cool?  Or are you starting to feel extremely foolish?  Ok, we'll move on.

It is a root vegetable, and when I went to that cooking class I talked about a few weeks ago, the chef prepared Rutabaga Fries.  They were so good - not crispy like traditional fries, but that caramelized, roasted texture makes up for it.  Rutabaga's taste similar to a turnip, and have a little of that horseradish flavor that I happen to love.  Combined with the earthy rosemary, salt, pepper and good olive oil, these were a perfect side dish for this time of year.

Rosemary Rutabaga Fries

(Serves 4)

Printable Recipe

1 rutabaga

2 T chopped rosemary

Olive oil

Salt and pepper

Preheat oven to 400 degrees.  Peel and chop the rutabaga into 1/4-inch sticks.  Place in a bowl, and drizzle with olive oil, rosemary and salt and pepper.  Use your hands to toss, making sure everything is well coated.  Place on a baking sheet, and roast for 15-20 minutes, shaking the pan a few times to ensure even cooking.

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Finali Mondiali ¦ Mugello Racetrack

Firenze - one of the most beautiful cities in the world. A place where romance, delicious food and Italian history meets. The ideal place to travel with your partner and spend an astonishing time. Florence is the capitol of Tuscany, a big wine region in the north of  Italy.

Once you arrive, you start to understand why a couple of the biggest genius in human history have spent quite a some time in this fabulous city (Leonardo da Vinci, Michelangelo, Galileo Galilei are a a couple of examples). The buildings are shaped in Renaissance architecture - what a lovely place.

Ponte Vecchio is the only bridge that survived the 2nd world war. Today it's mainly used to sell jewelery (made this one with the world famous gelato).

No doubt it's already a handsome place to visit, but there is more to tell. 

Ferrari is organising races all over the globe and the finali mondiali at the mugello race track took place. 

Wrist shot of the Hublot Big Bang  ¦ Ferrari Speciale Grey Ceramic

The hotlap I made was one of the ultimate experiences in my life. The driver pushed the car the it's limits, it was better than any rollercoaster! Unfortunately there are no pictures of this experience.

What a fantastic atmosphere. It was my first time to be part of such a race. There are Ferrari cars literally everywhere. The race and the whole show perfectly reflects the passion and brand-mania for Ferrari. There are flags all over the place and pretty much everyone has a Ferrari logo on the jacket. It was extremely hot (in November), noisy and super crowded. It's a spectacular event and thanks to the Hublot crew we had a great program and loads of cool 'behind the scenes' options you defintely don't get as a normal visitor.

A few of my personal highlights at the Finali Mondiali... 

I met a real Italian Gentleman - Beppe Schenetti. His whole charism and warm oppenness to everyone is the Italian way and I love it.

Another highlight of my journey was to meet Kimi Räikkönen & Sebastian Vettel. The places were so packed with journalists from all over the world - I was not able to take a good catch of Sebastian Vettel. The two Formula One drivers passed their trainings on the track.

Ferrari’s pit stop, crazy how quick!

 What a wonderful journey! Thanks to Hublot for the invitation and the brilliant support

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Caramel Pumpkin Bread Pudding

Yesterday I whipped up this Today Original Recipe with Willie and Natalie... Caramel Pumpkin Bread Pudding.  I made it over the weekend, too, and it's truly ridiculous.  Perfect Thanksgiving dessert turned into Black Friday Breakfast.  I mean, if you're going to participate in that madness, it's probably best you carb-load that morning, am I right?

If you missed the segment or want the recipe you can check it out here.  

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Friday Links

A few random links for you to enjoy on this Friday.  Check out the first one... starting a new Instagram account and I want YOU to be a part of it!

Share your REAL LIFE moments on Real Moms Wear Grey.

I will not sleep until you sign up for the TODAY Food Club.

We've had some serious dance parties to Daniel Kim's Pop Danthology 2015.

Monster Cookie Dough Dip... because.

And while we're on absurd dips... S'Mores Dip.  OMG.

Holiday candles like this one are my weakness.

Thanksgiving in a slow cooker?

And finally, more grey... these pajamas!

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TODAY Food Club Launch

Yesterday I was honored to help launch the TODAY Food Club.  If you're still unfamiliar with it, it's an online community where people can share recipes and connect with on-air talent, chefs and Today Show staff.  It includes monthly challenges, weekly tips and meal-plan ideas (lord knows I need that), and the chance to win prizes and be featured on air!  Instead of just an online place to find recipes, it will be a place to have a conversation and receive feedback.  Food is my favorite thing to talk about (duh), so I couldn't be more excited about this!

Yesterday, I made the infamous Spaghetti Pie (which was Today.com's number one recipe for 2015), and Today Food Stylist, the lovely Alli Simpson, made her family's Ultimate Banana Bread (truly the best I've ever had).  It was a treat to be there for such a special event.  Go join the club, share your recipes, get your friends to vote for you, and maybe I'll see you on the Today Show someday soon :)

Alli and I (top) and some of the fabulous Today Food team (below)...

All photos by Samantha Okazaki

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Taco Pie with Winter Squash

After making this insanely delicious Spaghetti Pie the other day (as seen on my Instagram page), I started imagining what other dinners I could make in a pie pan, and because it was Tuesday my mind instantly went to tacos!  Taco Pie!  But not just any taco pie, no, no... this particular dish is only disguising as comfort food (which is what it tasted like, oh man).  This hearty but healthy casserole has lean meat, the protein and fiber from beans and the nutrients from a whole lot of squash you won't even know you're eating.  By the way do beans have fiber?  I don't know, it just sounded right to say.

At the last minute I decided to add a frozen package of cooked squash into the meat (the pureed kind).  It melted beautifully, and balanced out the spice of the meat in a sweet and subtle way.  My kids loved it (well, two of them did, not the middle one who would live off of Skittles if she could), and had NO idea I had tricked them into eating something healthy.  And by the way, I ate two slices topped with avocado.  IT WAS SO GOOD.  

Taco Pie with Winter Squash

(Serves 8)

Printable Recipe

1 T olive oil

1 small onion, diced

1 lb. ground turkey

1 pkg. taco seasoning

1/2 cup water

1 12 oz. pkg cooked squash, thawed

1 8oz. bottle taco sauce

3 flour tortillas

1 can refried beans (you probably won't use it all)

2-3 cups Mexican blend grated cheese

Preheat oven to 350 degrees.  In a large skillet, heat olive oil over medium heat.  Add onions and sauté for a few minutes, until onions begin to soften.  Add ground turkey and sauté until no longer pink.  Add taco seasoning and water and stir to combine.  Bring to a boil, and then lower heat and simmer until sauce begins to thicken.  Add thawed squash, and stir to make sure everything is well incorporated.  Remove from heat.  Spray a 10-inch cake or pie pan with cooking spray.  Add a small amount of the taco sauce and spread with a spatula.  Place a tortilla in the pan, and then spread a layer of refried beans on top with a spatula.  Top with a third of the meat, then a third of the cheese and finally a third of the taco sauce.  Place another tortilla down, and repeat with the beans, meat, cheese and sauce.  Place your last tortilla down, top with beans, the rest of the meat, the rest of the sauce and ending with the rest of your cheese.  Bake for 30-35 minutes, until cheese is bubbly and golden.    

The squash disappears!

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"Brookies"

This cookie is bananas.  Half chocolate chip, half brownie cookie.  Now that I know how easy it is to make two different doughs and roll them together into one perfect cookie, I think the possibilities are endless, don't you?  WHAT UP, CHRISTMAS COOKIES?!  I'M TALKING TO YOU, BOO.  Sorry I don't know what that was.  I used this recipe but I cut the chocolate chip cookie dough in half.  I've written the word "cookie" way too many times in this post.  Cookie.  

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Sea Salt Pumpkin Butter Cups

Halloween Candy season may be over, but Pumpkin has not gone out of style just yet.  I saw these online the other morning at 5AM because my 14 month-old is all, SCREW YOU TIME CHANGE, THIS FEELS LIKE 6AM STILL, and I realized I actually had everything I needed to make them!  Chocolate chips, pumpkin puree, almond butter, pumpkin pie spice and honey.  That's it.  A dark chocolate shell with a creamy pumpkin butter center.  Oh, and sea salt on top because chocolate can barely go without it these days.  They were easy to make and delicious (however I recommend popping them in the fridge to let the bottom chocolate harden before you add the filling and top).

Enjoy these.  Enjoy your weekends.  Enjoy your sleep if you're getting any (I hate you).    

Recipe here.

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Thanksgiving Sides on TODAY

Did you know Thanksgiving is 3 weeks from tomorrow?  NOBODY PANIC.  I say that as I panic, of course.  However, if you tune into the Today Show everyday this month, you'll become inspired with a new Turkey Day idea.  Today Carson and I made two side dishes: his mom's "Drunken Mashed Potatoes" and my version of the Midwest classic, Green Bean Casserole.

If you missed the segment or want to view the recipes, click here.

Photos by the lovely Samantha Okazaki.

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Swiss Indoors Basel & Interview With Severin Lüthi

Switzerland is a small country and we're mainly famous for chocolate, cheese and our banks.

But that has changed. Over the last years a legend has grown - the biggest Tennis player in human history - Roger Federer.

We're super proud of Roger Federer, especially because we're a tiny country not very well known for sports. The Roger-mania has changed the image of our nation and turned it into a Tennis loving crowd.

And it's not simply because he is the best player. He is an example for many of us. 

I'm absolutely addicted to Tennis. Since Roger has started his career I keep following pretty much all of his matches. If you're a true fan, you're going through good times. better times, grandslam titles and you keep beleiving even if the whole media asks for Roger's retirement.

Basel is the biggest ATP tournament in Switzerland. Basel is organising it's Tennis tournament since 1970, for me it was the 10th time to see matches at the Swiss Indoors in Basel.

I have started my week with the opening match between Rafael Nadal & Lukas Rosol.

The match delivered everything you'd expect. Rafa had a rather difficult season and that clearly showed evidence in this match. Rosol served extremely well and played with almost no unforced errors in the first set. These facts ended up in a 6:1 for Lukas Rosol - impressive.

The 2nd set started and not much changed. Rosol was dominating the games and Rafa struggled and shouted to the ball kids. The end of the 2nd set was the turning point of the whole show. Lukas Rosol had to serve for the match (!) which is mentally not that easy. Nadal managed to break him in this very important game. Nadal started to play much better in the 3rd set, leaving Rosol no chance to come back in the match.

That's the crazy fact about Nadal, he is so diffucult to beat. You have to always expect his comeback.

Tuesday was my big day - I was invited by Moët Hennessy to watch Roger's match against Mikhail Kukushkin. It was a very clear 6:1 / 6:2. What ever Roger tried, it worked. Very skilled and strong forehand, he almost hit his record with 168 km/h.

The match took only 54 minutes. The good news were that I had time to interview Severin Lüthi, the co-trainer of Roger Federer and head of the Davis Cup team. We had a lot of fun during the interview, a big honour to speak to him.

Interview with Severin Lüthi

Impressive match today, very strong performance of Roger especially the forehand. Are you happy with the result so far?

Absolutely. One the one hand we know how well he is playing since a long time, and on the other hand we keep being staggered about his level and progress. Great first round for him at Basel. We constantly improved his game and mental condition over the past.

Novak Djokovic isn't participating but he had an incredible season. Any plan to react on this? Especially at the US Open Federer played outstanding tennis, but Nole was still winning the finals

Indeed, a very stron season of Novak Djokovic. But as a tennis player and as a team you focus on your own game and you're working as hard as you can to get better every day, even with 34 years. We still beleive that Roger Federer can win more grand slam titles.

Do you know what emotions the fans are going through? Like getting up in the middle of the night, screaming and crying alone in front of the TV? Or organising Sunday tennis brunch with friends? Are you able to feel how much we suffer? (this is the part we had to laugh a lot)

Yeah, we love our fans and the crowd at the matches. It can make the difference. Even old people tell us that they're getting up in the night to see the matches, it's fascinating. It's a gift to have such a great tennis player for so many years. 

Last but not least... Describe a perfect gentleman.

Good manners are important. Opening doors is important for example. And I beleive that a gentleman is always respectful. Giving without taking back is the key to be a gentleman.

Great atmosphere, I'm very grateful for this interview and the supporting brands.

Gilles Simon (ATP 15) showed up at the Moët & Chandon event as well. He unfortunately won a couple of times against Roger :)

Basel, I will be back next year!

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