Not only no posts, but the camera, oh the camera!

So, yes, I have been absent, but on top of that, the newest development is that my old (actually under two years old) camera is acting up...It turns on when I turn it off and vice versa. So, I have been making/baking, but now no pics to document and share! What to do what to do!

I am here I promise...

It's been crazy around here again. No time to post, no time...I promise with the fall upon us here in Cleveland I will be baking and creating some good stuff soon. I promise.

Thanks for hanging in there!

More Bourbon, but with chocolate!

Chocolate truffles, so rich, so delicious.

My first attempt.

I don't know why it took me so long to get around to making these melt in your mouth morsels. Bourbon Chocolate Truffles.

Half of the batch were bourbon and half were sans booze.

I used a middle of the road chocolate for this first go, but my next will be using a more decadent variety.

8 oz. semisweet chocolate

3/4 cup heavy cream

2-3 Tblsp. bourbon or other of choice.

2 Tblsp. room temperature unsalted butter

2/3 cup unsweetened cocoa (more for dusting)

Chop choc.

Heat cream in saucepan until hot, not boiling, and not simmering.

Pour over chopped chocolate.

Let stand a few minutes, then stir until smooth.

Stir in butter.

Stir in booze, if using.

Stir in cocoa.

Drop small spoonfuls on a parchment or wax paper lined baking sheet.

Place in freezer for at least 30 minutes.

Remove and round the mounds in hands and then roll in cocoa.

Cocktail Time Kentucky Style

As I mentioned my personal culinary adventures have come to a slow pace as of recent. Now to be honest, do you ever really just stop? Of course not. Even with my new kitchen in disarray and everything to be found in a box in a different room other than the kitchen, do you really stop creating? No.

And to that I say "cheers!"

Here is a delectable concoction I call the "Kentucky Peach" or the "Kentucky Honey Do". D O not D E W by the way, because once you DO have one, you will certainly want to have another.

Also, finally with this new move of mine I have the room for the veggies and herbs of my very own.

Finally.

This recipe will be for an individual cocktail, but obviously can be made as multiples...

Pit a peach and chop.

Place in glass.

Add 1 oz. Honey Liquor (Barenjager)

2-3 deleaved sprigs of Lemon Thyme.

Muddle the peach, the liquor, and the leaves.

Add ice.

Fill with Kentucky Bourbon (I used Makers Mark)

Give a little shake and pour back in glass, add more ice if necessary.

Perfect summer libation.

Cheers!

I AM STILL HERE!

I am here, I promise.

I have just finished moving. In addition to the craziness of a move, the new kitchen needed a complete makeover, hence no posts...I will be back, I will.

Thanks.

I did NOT bake this heavenly looking croissant. It is just one of the fabulous pastries I devoured while in Paris this last April. Sooooo gooood.

Who doesn't love bacon?

Ok, well maybe vegetarians, or people who don't eat pig...

Anyway, yes I know I haven't been around in a while, and I am sorry. I am in the process of a move so the old kitchen isn't in the best of shape at the moment.

So here is an entertaining option instead of cooking bacon...

The iBacon application for the iPhone or iPod Touch. It lets you cook, flip, and even eat bacon right on your little screen. You can even set off the smoke alarm! None too shabby.

Enjoy, and be back soon...

www.g-monkeyproductions.com

Where the hell?!

I have been going through a writing sabbatical. I thank and apologize to anyone who has come to visit, and has been disappointed.
It just has been a dry spell. Too much, too little time.

Here we have some creations from the last few weeks of writing inactivity...

I was thinkin of an easy "small plate" for a simple dinner. What to do what to do...Look in the fridge, cupboards, hmm. Asparagus. Bacon, red peppers, so far so good. Ah Chili sauce...
Okay, broiled bacon to keep it soft but crisp, blanched Asparagus, roasted red peppers and garlic salsa, and Crepes with the chili sauce in the batter. Simply delicious. Bacon with anything is perfect really...

Next... I went to an Asian market and picked up some Inoki Mushrooms. So here we a have a stir fry over white rice. Chicken, Inoki and Shiitake mushrooms, baby Bok Choy, ginger, onions, garlic, red peppers, and scallions. A bit of both Hoisin and Soy sauces. A bit of corn starch to thicken....mmmm.

Sorry for the absence. Thanks and I will be back soon!

Penne Carbonara (sort of) (not really)

I got my hands on some organic whole wheat penne pasta the other day and it was just asking for a creamy salty sauce to be draped upon it. Yes, yes I know, I did not make the pasta myself. But, it was very nice, served al dente of course.

Here we have:
Creamy Carmelized Onion, Bacon, and Herb Sauce served over Whole Wheat Penne.
(serves 4)
5 strips thick cut American bacon chopped, cooked, and set aside.
Pour off fat and reserve enough to coat the bottom of pan.
Add 2 Tablespoons of butter.
Add half medium diced onion and sautee until golden.
Add 3 cloves chopped garlic.
Add cooked bacon.
Add pinch of both dried Oregano and Basil Leaf.
Pour in 1 1/2 cups cream and reduce by half.
Salt and pepper to taste.
Boil pasta, drain, and add to sauce.
Serve immediately.

Corn and Bacon Chowder with Corn and Black Pepper Crackers

I needed a simple yet tasty soup to start off the evening's menu for the holiday season. I wanted something hearty and flavorful but not too heavy.
I absolutely love corn; whether on the cob or off, there is nothing like a good corn dish.
After the afore mentioned cocktail, and a few appetizers most of us were feeling pretty good so the following Corn and Bacon Chowder was the perfect next step down our festive path.

I served the Chowder with Corn and Black Pepper Crackers on the side. I cannot take credit for the cracker recipe because I did get it from the NY Times courtesy of my bro.
Here we have the Corn and Bacon Chowder:

(serves 7)
(I used cans of organic sweet corn, but if you have off the cob, by all means)
3 cans of corn
1/2 pound Yukon Gold Potatoes
1 med-large Shallot chopped
3 cloves Garlic chopped
3/4 pound thick cut Bacon
1 1/2 cups Heavy Cream
3 Bay Leaves
pinch of Saffron
3 Tblsp. Butter

Peel potatoes.
Fill pot with water and boil potatoes until soft.
Drain and set aside.
While potatoes are cooking, chop Bacon into pieces and fry until almost crispy. Drain and set aside.
Pour off Bacon fat leaving just a coating on pan. Add butter and shallots and sautee for a few minutes over low-medium heat.
Add garlic and do the same.
Remove and set aside.
Add drained corn and cook stirring often in pan, until fragrant.
Stir in shallot/garlic mix and bacon.
Pour everything including potatoes into blender and puree. If too thick, add just a bit of hot water. (Or use an immersion blender)
Pour back into pot and add saffron and bay leaves.
Simmer over low heat and add cream.
Simmer for another 20 minutes and serve.

Pomquat Sparklers

A bubbly beginning to a Christmas Eve six course meal.
The tartness of the pomegranate juice, the citrus bite from the Kumquats and the kick from the vodka all welcomed the splash of Cava on top of this delightful cocktail.

2 Kumquats quartered (per serving)
3 oz vodka
1/4 oz simple syrup
1 oz pomegranate juice
2 oz Cava (or other sparkling wine)

Muddle Kumquats, simple syrup, and ice in metal shaker.
Add vodka and pomegranate juice, then shake.
Strain into glass. I used champagne flutes, but martini glasses would be appropriate as well.
Top off with Cava or other sparkling wine of your choice.
Garnish with Kumquat.
Cheers and Happy New Year!