World Eatz

It is about time...

2011-06-22T06:12:00.001-07:00

Well, well, well...

I haven't been here in a while. Well, I have been here, but not here.

How unfortunate really. I have been busy, I guess?

My love of food and drink has not stopped or lessened in the least.

It has increased if anything.

As with most things you enjoy, I suspect, the more you learn the more avenues open up.

I have been creating and indulging but just not putting it down here.

I have been feeling a yearning for creation lately.

Perhaps it is the change of the season, or some personal quest inside.

Whatever it is, food creation and exploration always lends itself to a joy not found in other areas.

There are so many recipes or concoctions I need to try, it just seems other life events seem to push themselves in the way.

I suppose this post is a personal affirmation than actually sharing a recipe, but isn't that really what this is all about?

A personal journal of sorts, but really not so personal...

And so with that, I leave you with this:

Homemade Gravlax:

Bay of Fundy Salmon.

Kosher Salt.

Pepper.

Dill.

Lemon.

Cured overnight.

Served with Capers, red onion, cream cheese, bagel.

Bon Appetit!

Saturday Afternoon

2010-02-03T12:17:00.000-08:00

A perfect beginning to a Saturday evening.

A little cheese, and a cocktail.

I have not met a cheese that I do not like, and of course I like some more than others.

Here in Cleveland the fabulous cheese shops are limited but the markets and grocery stores carry a variety of selections nowadays. Everyone can find something tasty.

So, before heading outside to face the chilly evening, a cocktail is the perfect way to prepare for what the night has in store.

This particular cocktail was made using St. Germain Liqueur.

If you haven't tried the St. Germain Liqueur, you must. It is quite delicious. It is a French liqueur made from Elderflower blossoms and is a lovely addition to any cocktail concoction.

A splash of dry white wine, a few ounces of St. Germain, a squeeze of lemon, shaken, strained and topped with soda water, mmmm.

Foood!

2010-01-20T09:05:00.000-08:00

Just a few pics from the lost archives of the past no post time period.

Better pics to follow now that the defunct camera has been replaced...

Happy New Year!

2010-01-19T11:45:00.000-08:00

I am alive! I am alive!

So, where and what has happened?

January 19, 2010.

Here we are. We made it.

Steamed puddings. Elderflower cocktails. Cider martinis. Vanilla infused coffee drinks.

Roasted meats. Brussel sprouts every which way. Curries. Breads. Pizzas.

Champagne cocktails. Caviar. Wild mushroom puff pastries. Pate'. Toasted cumin chocolate, peanut butter cups. Caraway seed rolls. Mulled wine. Frittatas. Just to name a few.

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

2009-11-05T10:27:00.001-08:00

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...

2009-10-10T09:51:00.000-07:00

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!

2009-08-11T08:22:00.000-07:00

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

2009-07-29T14:40:00.000-07:00

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!

2009-07-21T08:27:00.000-07:00

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?

2009-06-03T18:00:00.000-07:00

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?!

2009-04-07T07:29:00.000-07:00

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)

2009-01-28T19:30:00.000-08:00

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

2009-01-14T09:36:00.000-08:00

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 cocktai l, 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

2009-01-05T07:24:00.000-08:00

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!

Green Bean and Pancetta Soup

2008-12-15T11:24:00.000-08:00

Pancetta is a tasty, tasty addition to anything. I say any fatty pork product is a delicious addition.
Green Beans, Pancetta, and Truflle Oil made into a creamy soup.

Fry Pancetta in pan.
Add garlic.
Add green beans,(about 2 1/2 pounds) butter, and truffle oil.
Sautee all ingredients together until beans are cooked through, but still crisp.
Pour all ingredients into blender/Cuisinart and blend thoroughly.
Pour into pot and add two bay leaves.
Pour in about a half cup of heavy cream.
Simmer about 20 minutes.
Salt and pepper to taste.
Remove bay leaves.
Drizzle with Truffle Oil and serve.

Blog Tagging...

2008-12-03T08:27:00.000-08:00

Will from cruttenden.blogspot has tagged me in a new blog chain. I was happy to be tagged in one of these before, but found that some of the individuals I tagged did not respond, so that was a bit disheartening.
Regardless, I always love checking in on Will, and am more than pleased to pass this along in his honor...here are the rules:

1. Link to the person who tagged you.
2. Post the rules on your blog.
3. Write six random things about yourself.
4. Tag six people at the end of your post and link to them.
5. Let each person know they've been tagged and leave a comment on their blog.
6. Let the tagger know when your entry is up.

Let's see 6 random things about me....here we go.

1. I have never jumped out of an airplane, I used to think that I really wanted to, but now, not so sure.
2. Horror movies sometimes get too much in my head.
3. There is nothing like a perfectly flaky and buttery croissant in the morning.
4. I detested fresh tomatoes until I went to Italy, and coffee for that matter.
5. I started to teach myself the electric bass guitar six years ago, (still workin on it).
6. I love to dance.

Ok, that wasn't too hard, now my links:

a world in a pan
heights eats
cage free tomato
la vie de la ville
vanillabasil
tea and cookies

Thanks again to Will.
Enjoy!

Eggbattered Chicken with White Truffle Cream Sauce, Roasted Blue Bonnet Potatoes, and Grilled Eggplant

2008-11-15T09:24:00.000-08:00

Lightly battered pounded chicken breasts, pan fried in butter and olive oil.
Chopped garlic, sauteed in olive oil, butter, and Samos Island wine, finished with heavy cream and White Truffle Oil.
Garlic, Olive Oil, Rosemary, and butter tossed with halved Blue Bonnet Potatoes and roasted in a 350 degree oven for 30-40 minutes, tossing from time to time. Then increase heat to 400 degree for an additional 10-15 minutes.
Halved and sliced Eggplant, grilled with Olive Oil, and salt and pepper.

I can't remember the last time I had Blue Bonnet Potatoes, if I have, and I absolutely loved their nutty flavor. They were delicious with the robust flavors of the Rosemary and Garlic.
The Truffle Oil brought the simple cream sauce to another level and dressed upon the crisp chicken was just a delight.

Diwali Celebrations

2008-11-08T09:34:00.000-08:00

A few weeks ago I had an afternoon soirée to honor the celebration of Diwali. Diwali is a holiday celebrated throughout parts of India for a period of five days.
Some of the details in the celebrations are the lighting of candles and oil lamps throughout the house, and of course, food. Glorious sweet and savory treats are to be shared and enjoyed together and throughout the days of celebration.

Here is the menu, and of course all made from scratch.

=Samosas
=Baingan Bharta (eggplant)

=Chapatis (flatbread)

=Palak Paneer (spinach and cheese)
=Cucumber Raita (yogurt with chopped cucumber and lime juice)
=Butter Chicken

=Dahl Makhani (black lentils with kidney beans)
=Goat Biryiani (goat meat with spiced rice)=Carrot Halwa (sweet milk and carrot pudding)
=Badam Phirni (sweet almond pudding)

Everything turned out absolutely delicious.
In addition to my significant other's immense contributions and his family's recipes, I have to give credit to Sanjay Thumma. His website www.vahrehvah.com really helped out with all of the preparations for this feast. Not only does his website have great recipes, but it also has wonderful videos demonstrating techniques. In addition to his website he has a separate blog. (He also seems very nice and in one of the videos I watched, his food actually brought tears to his eyes. Beautiful!)

We started the meal with a tea tasting of Three Chrysanthemum Blossoming Tea from the Red Blossom Tea Company in San Francisc o.

I acquired the tea my last trip to the city, and was delighted to indulge in a tea tasting at their store in China Town.

The tea was a perfect start to our sumptuous feast and celebration. The buds opened up completely unleashing their sweet honeysuckle flavor.

We had the Samosas next, and I have to say for the first attempt at making these bundles of spicy potatoes and peas - they were crisp, and magnificent.

With the main courses, we sipped on Mango Lassis (yogurt and mango puree with a hint of sweetness, and just a bit of water to thin out the consistency) with shot glasses filled with chilled vodka and Lemons for a squeeze. The Lassi by itself was a delightful complement to the savory dishes, but with the vodka it gave that extra little citrus boost.

We spent all afternoon and evening reveling in the fabulous dishes we created as we discussed the significance and relevance of the celebrations we were acknowledging. There is nothing like enjoying food and friendship surrounded by candlelight and amazing aromas.

Creamy Roasted Squash and Saffron Soup

2008-10-28T08:30:00.000-07:00

I absolutely love fall squash. Soups, tarts, pies, pasta you name it.
Being the season for the squash, I acquired both Butternut and Acorn Squash at the market the other day and I couldn't resist. This soup is so easily prepared. I could have added many varieties of root vegetables but I decided to keep it simple with just the Acorn and Butternut squash, and carrots.
Here we have the Creamy Roasted Squash and Saffron Soup:

1 med sized Butternut squash
1 med Acorn Squash
4 carrots chopped
1 med onion chopped
2 cloves garlic chopped
1/4 stick butter
7 strands saffron
2 bay leaves
8 oz heavy cream
2-3 cups chicken stock or vegetable stock
3 Tbsp olive oil
salt and pepper to taste

Chop both squash, carrots, and garlic. Scoop out seeds from the squash and place on a baking sheet, sprinkle with salt, and bake in 425 degree oven until toasty and golden.
Place veggies on a baking sheet and dress with 3 pads of butter and sprinkle with olive oil, salt, and pepper. Bake in a 350 degree oven for 45 minutes or until all vegetables are tender.

Sautee chopped onion in 3 Tbsp butter and 1 Tbsp olive oil until lightly golden. Add chopped garlic and sautee for one minute. Add veggies and stir to mix. Pour in stock to almost cover veggies. Add Bay leaves and Saffron. Simmer for at least 20-30 minutes. With an immersion blender blend soup till desired consistently. ( I left mine just a bit chunky, but mostly smooth)
Pour in cream and simmer for another 10-15 minutes.
Serve with toasted seeds as garnish.

Gala Apple Crumble

2008-10-20T11:45:00.000-07:00

The fruit crumble is such a simple and satisfying dessert, or breakfast for that matter. It takes hardly any time to assemble and yet the reward is sweet and satisfying.
I purchased some Gala Apples from Patterson Fruit Farm in Chesterland, Ohio and had every intention in creating a delicate apple pie. But, the apples slowly were eaten one by one and I ended up having only three left. This specific afternoon, I had just finished breakfast and happened to glance upon these three lonely Gala Apples just waiting to be turned into something delicious. Not really wanting to get into a long process of dough creation, the Crumble was the best option.
So here we have:

The Gala Apple Crumble

3 Gala Apples sliced, and then chopped into somewhat small pieces
1 tsp cinnamon
1/2 tsp powdered ginger
1/2 tsp all spice
1/2 tsp nutmeg
2 Tbs granulated sugar
2 Tbs brown sugar
1 Tbs butter
For Topping:
1/2 tsp cinnamon
1 Tbs brown sugar
1/4 cup flour
2 1/2 Tbs oats
2 Tbs cold butter
pinch baking soda

In a medium mixing bowl add all ingredients from top section and stir to mix. Pour into greased baking dish of choice. (I used a bundt pan this time)
Using same bowl add all Topping ingredients and mix the cold butter in until it is a crumby texture. Pour topping onto the Apples.
Bake at 375 degrees til golden and bubbly, about twenty minutes.
As I mentioned above, I only had the three apples left so of course, the recipe can be multiplied for larger amounts. I served the Crumble with a little cream poured over top.
The creaminess and the apples that were both sweet and tart were a perfect afternoon delight.

Wine Braised Oxtails

2008-09-26T07:53:00.000-07:00

Oxtails are made from time to time here in this household due to my significant other bringing these meaty morsels into my world some years ago. I had been trying to come up with different recipes using the Oxtail for some time. As usual, I find something I like, change it a bit, and throw some stuff together and then turn out with something that tastes wonderful. So here we have succulent:
Wine Braised Oxtails with Parsnips and Asparagus

11 Oxtails of varying sizes ( I had 6 large ones and 5 smaller)
2 large carrots (peeled)
5 stalks of celery with leaves
3 shallots
5 cloves of garlic
1 medium onion
1 medium bunch parsley
4 bay leaves
1 1/2 bottles dry red wine
2-4 cups water depending
Pour wine into pot and boil to reduce by about half.
Add bay leaves and coarsely chopped parsley. Clean Oxtails, season with salt and pepper, and brown on all sides in deep pot.

Remove and set aside.
Coarsely chop all vegetables and in separate pan cook on low heat with a bit of butter and olive oil until softened.
Pour some of wine into Oxtail pot to de glaze the bottom.
Arrange Oxtails in pot in one layer and cover with vegetables.
Pour wine mixture over top and then fill with hot water until just covering the vegetables. Add more pepper and pinch salt.

Cover pot and place in 325 degree oven for at least 2 1/2 hours if not 3 hours.

Oxtails should be very tender and just about falling off of the bone.
When finished braising, pour over cheesecloth and strain out vegetables and set Oxtails aside. Reserve liquid and place over med/high heat to reduce. Whisk in pieces (2-4 Tbsp) of cold butter to thicken and silken sauce.

Parsnips:
8 Parsnips (peeled)
4 Tbsp butter
1/3 cup milk
(salt and pepper)
Boil Parsnips until soft, and then mash adding butter, milk, and salt and pepper.
Asparagus:
Trim ends and saute with butter, olive oil, and garlic. Salt and Pepper to taste.

Arrange items accordingly and pour sauce over Oxtails.

The Oxtails, Parsnips, and Asparagus made a perfect meal.

The tender and fatty oxtails, the sweet and creamy Parsnips, and the crisp and garlicky Asparagus, not to mention the rich and silky wine sauce ended up just being perfectly delicious.

White Chocolate and Espresso Pot de Creme

2008-09-19T12:00:00.000-07:00

Ok, I have been out of the loop for a bit, the cooking just hasn't been happening around here lately. I had been wondering why something felt amiss, and that explains it...
I have been contemplating what my next sweet experiment would be, and this won. Previously, I experimented with the Pot de Creme, using a Belgium Bittersweet Chocolate, but this time we are going with Ghirardelli White Chocolate and some brewed espresso (no instant stuff around here).
My first attempt at the Pot de Creme was not as creamy as I would have liked, so I made sure these beauties did not fall to the same tragedy..Here we have:
White Chocolate and Espresso Pot de Creme

3 cups heavy cream (1 cup for whipping at the end)
1/2 cup whole milk
5 ounces White Chocolate
6 eggs
1/3 cup sugar
1/4 cup freshly brewed Espresso

Chop chocolate into somewhat even pieces.
Combine 2 cups cream and milk in saucepan and place over medium heat. Stir occasionally until simmer. Remove from heat and add chocolate pieces and stir until thoroughly melted. Set aside and let cool a few minutes.

In separate bowl whisk together eggs and sugar.
Slowly pour chocolate mixture into egg mixture stirring constantly.
Strain mixture into separate bowl and let cool another ten minutes or so.
In this recipe I filled six ramekins with the mixture that I have so far. I then stirred in the Espresso. The new mixture was then poured into the rest of the ramekins. So I ended up with the two different types.
Bake at 325 degrees for 45 minutes or less, I like to take a peek around 30 minutes.
When finished, centers of custard should still jiggle a bit. Remove from oven and let cool.
Whip remaining cream until stiff and add a few Tbsps of confectioners sugar.
Top Pot de Creme accordingly.

As I mentioned above I was very careful on the cooking time, because I didn't want to end up with the consistency I got the first go around. And I have to be honest, that some of the Pot de Creme this time around fell to the same tragedy, but fortunately not all of them did!

The Espresso babies came out perfectly.

So creamy, and the flavor of the Espresso was bursting with the sweetness of the White Chocolate. But...a few of the White Chocolate, not so lucky. Don't get me wrong, the flavor was there, but they just weren't that perfect creaminess I am looking for.
There is always next time, and there will be, I promise!

Plum Clafouti

2008-08-25T12:00:00.000-07:00

I was inspired by Laura of A World In A Pan to try to make a Clafouti. Clafouti sounded like such a simple and tasty dessert that I wanted to see what it was all about. Laura's most recent presentation was with Apricots, which sounded scrumptious. I happened to have some plums laying around so I used those instead. In addition to the fresh plums I decided to make a plum and Apricot Brandy Syrup that I covered the bottom of the baking dish with after greasing it with butter.
As the Clafouti baked the sweet syrup permeated into the batter giving it a beautiful zing and kick from the brandy.
Also, my Clafouti turned into a puffed up creation similar to a Yorkshire Pudding. Light, airy, and yet dense and custard like...Although, I don't think that is what it was supposed to be traditionally, it was delicious!
Thanks Laura for the recipe and the inspiration, here we have my
Plum Clafouti.

2 eggs
1/2 cup milk
1/2 cup flour
1 tsp. vanilla
1/3 cup sugar
2 plums peeled
1/3 cup Apricot Brandy
pinch of salt
butter for greasing baking dish

Peel plums reserving excess juice. Chop plums into chunks.
In a pan add Brandy and plum juice that was created when peeling plums. Add pinch of sugar and one slice of plum skin. Simmer on low to medium heat until reduced by half and set aside.
Beat eggs until light. Whisk in milk and vanilla. Whisk in flour and salt.
Pour brandy syrup into a well buttered baking dish.

Pour in batter over syrup. Place Plum chunks throughout batter.

Bake for 20-35 minutes at 325 degrees.

As i mentioned above, my Caflouti doubled in size in the oven then fell back down upon itself after cooling for a few minutes.
Enjoy!

Star Anise and Mango Cocktail

2008-08-16T08:55:00.000-07:00

I had a little get together the other night: International World Tour Olympic Observance Party, for short. I made about 8 dishes which were inspired from different countries, so we needed a cocktail that would set off the mood for the evening.
Here we have the Star Anise and Mango Cocktail.
I made a Star Anise syrup ahead of time, just like that of the Ginger Syrup previously mentioned. Very simple; sugar, water, and a few Star Anise steeped in the syrup.

3 ounces vodka
1/2 ounce Star Anise Syrup
1 ounce mashed Mango
splash of lime juice
Put all ingredients in metal shaker with ice and shake vigorously. Strain into martini glass, top with soda water and garnish with one of the Star Anise from the syrup.
Of course you can leave out the soda if you would like, but again I like the bubbles.Cin Cin!

Zucchini and Yellow Squash with Saffron and Sage Soup

2008-08-12T09:10:00.000-07:00

Tis the season for squash and zucchini and what better than a soup. A very simple soup started with onions and garlic, and finished with a touch of cream. With the additions of a few leaves of chopped sage and a few strands of Saffron, this simple soup transformed into a bowl of sweet and smoky summer time.

1 half medium sized yellow onion chopped
3 cloves garlic chopped
1/2 stick butter to coat bottom of pan
2 Yellow squash thinly sliced then chopped
2 Zucchini of preference, thinly sliced then chopped
1/3 cup cream
3 Sage leaves chopped
5-8 strands Saffron
2 cups chicken stock
water if desired to thin soup

Sautée onions in butter until almost brown. Add garlic and sautée for a minute or two. Add chopped Zucchini/Squash, sautée for a few minutes until incorporated with onion/garlic. Add chopped Sage.
Add stock/water to cover just a bit over vegetables. I lightly blended the veggies with an immersion blender but you can leave it all the way chunky. Add Saffron, stir and simmer for twenty minutes. Pour in cream and simmer for a few more minutes.
There you have it, a simple deep flavored summer soup.
Bon Appetit!

Marbeld Chocolate and Banana Muffins

2008-08-05T08:47:00.000-07:00

I have been using chocolate a lot lately. I bought large amounts of a Belgium Bittersweet Chocolate I found a few weeks ago, so I have to use it right? Hence the previous posts of the Pot de Creme and the Chocolate Fudge Pound Cake.
Well, now we have the Marbled Chocolate and Banana Muffins.
I used sticks of vegetable oil instead of butter for the first time as an experiment, and I must say they turned out pretty tasty. I also used yogurt instead of milk and instead of more oil based ingredients. They turned out very moist and you can feel better about eating several of them since it's yogurt right?

3 or 4 bananas
1/2 cup vegetable oil stick
1/2 cup yogurt
2 eggs
1 1/4 cup flour
1 tsp. baking soda
3/4 cup sugar
1 tsp salt
3 oz. bittersweet chocolate melted
Cream oil, sugar and eggs. Mix in yogurt. Mix in dry ingredients until all well blended. Right before ready to put in muffin pan, add chocolate and fold into batter, but not mixed in. Pour into pans and bake for about 20-25 minutes at 350 degrees.

Ginger Lime Martinis

2008-07-29T10:34:00.000-07:00

I have been using Ginger in my cocktails lately, partly because I made a big batch of Ginger Syrup but, mainly because they taste so good! Especially during the warmer months the hint of tanginess from the ginger brings a wonderful extra element to the complexity of the cocktail. These martinis are so simple and delicious.
Cheers to Ginger Lime Martinis;

(As I have mentioned in the past, any of these cocktails can be made with Gin instead of Vodka. I just prefer Vodka over gin, but please feel free.)

3 oz. Vodka
1/2 oz Ginger Syrup
Juice of half of lime
Shake all ingredients in metal shaker with ice. Strain into martini glass and top with soda water.
I have topped these cocktails with soda. I really like the bubble addition to my martini. Of course you could use a Champagne, Cava, or a Prosecco, but sometimes the dryness can over power the Ginger.
Also, I decided to garnish the cocktail with a slice of Cucumber instead of a lime. (which would make more sense) Really, you could/should garnish with both. I personally love Cucumbers and I like to nibble them as I enjoy my Martini.

Cin Cin!

Chocolate Fudge Pound Cake

2008-07-29T09:04:00.000-07:00

More chocolate...
I was having an impromptu dinner party the other night with 8 people including myself. So, I had to throw something together for dessert as well as the meal. For the meal I decided upon; Pork Schnitzel, Scalloped Potatoes, and grilled Zucchini, Squash, and Peppers with Lemon and herbs. For the dessert: Chocolate Fudge Pound Cake served with Vanilla Bean Ice Cream (that I did not make, but will in the future) and a Bittersweet Chocolate drizzle that hardened on the Ice Cream like Stracciatella.

The pound cake came out a just a bit dry. When I think of pound cake, let alone Fudge Pound cake, I want some dense cake, ya know? It might have been due to ten minutes too long in the oven...When I plated the dessert I warmed up the cake and then sliced it for individual servings.

2 sticks butter
2 cups sugar
4 eggs
4-5 oz. Bittersweet Chocolate chopped/melted
2 1/4 cups flour
3 tbsp. water (you could use brandy or other booze instead)
1/2 tsp. salt
1 tsp. baking soda
1 1/4 cup yogurt

Cream butter and sugar in bowl. Add eggs one at a time mixing as you go.
Mix in melted Chocolate. Add water.

In separate bowl mix flour, salt, and baking soda.

Add 1/4 of flour mixture into sugar/chocolate bowl alternating with yogurt, beginning and ending with the flour mixture. This enables complete mixing and giving the batter a good consistency.

Pour into well greased Bundt pan. Bake for app. 55 minutes at 350 degrees.

Chocolate Pot de Creme

2008-07-18T09:31:00.001-07:00

Pot de Creme is such a simple and delicious dessert. I pretty much usually love any milk/cream based custard type dessert, whether creme brulee, panna cotta, or the like. I recently visited San Francisco and had the best Pot de Creme I think I have ever had, so I had to try and make my own. Here we are, the first attempt at a Chocolate Pot de Creme.
(I guarantee there will be more Pot de Creme recipes, because now that I have tried the first one, more flavor combinations will surely follow.)

3 cups heavy cream (1 cup for whipping at the end)
1/2 cup whole milk
5 ounces Bittersweet Chocolate
6 eggs
1/3 cup sugar

Chop chocolate into somewhat even pieces.
Combine 2 cups cream and milk in saucepan and place over medium heat. Stir occasionally until simmer.
Remove from heat and add chocolate pieces and stir until thoroughly melted. Set aside and let cool a few minutes.
In separate bowl whisk together eggs and sugar.
Slowly pour chocolate mixture into egg mixture stirring constantly.
Strain mixture into separate bowl and let cool another ten minutes or so.
Pour into individual ramekin or tea cups.
Place ramekins/tea cups into baking dish and pour enough hot water into baking dish to come about half way up the sides of the ramekins/tea cups.
Cover with foil.
Bake at 325 degrees for about 45 minutes.
When finished, centers of custard should still jiggle a bit. Remove from oven and let cool.
Whip remaining cream until stiff and add a few Tbsps of confectioners sugar.
Top Pot de Creme accordingly.

The Chocolate lent a very nice rich flavor. Unfortunately, I baked my first attempt for about 55 minutes, about fifteen minutes too long I would say. Also, I think I whisked the eggs and sugar mixture a bit too long, so they came out a bit stiffer than I would prefer. As you can see in the pic below the consistency is not as creamy as I think it should be. Next time will be much better.
Bon Appetit!

Chile Rubbed Veal Tenderloin

2008-07-14T10:00:00.000-07:00

Chile Rubbed Veal Tenderloin served with
Moroccan Couscous (with caramelized onions, garlic, Spinach, and grape tomatoes) and
Cucumber Yogurt Sauce

Chile Rub:
Ancho Chiles
Long Red Chiles
Ground Cumin
Mustard Seed
Cinnamon
Black Pepper
Cayenne Pepper
Salt
Mixed together in cuisinart/blender, etc.
Rub spice mixture on the Tenderloin, then seared on all sides and put in the oven for about 30 minutes. Done to a nice medium.

Couscous:
Sauteed onions and garlic.
Toss in Spinach. Salt and Pepper.

Toss all into cooked couscous and mix well. Add Grape tomatoes, reserve a few for garnish.
Cucumber and Yogurt:

Yogurt whisked slightly.
Thinly slice a Hothouse Cucumber, then chop.
Stir Cucumber into yogurt and add lemon juice and salt and pepper to taste.

The sweetness of the Veal with the kick from the Chile Rub compliments the creaminess of the Cucumbers and Yogurt beautifully. Bon Appetit!

Vegetarian Menu

2008-07-02T14:29:00.000-07:00

Vegetable Sushi, Quinoa with Tofu and Veggies, and hot Sake
(All served after the start which was the Brown Rice Tea and Ginger Martini and Edamame.)

First Course:

Vegetable Sushi with Peanut Sauce

Peanut Sauce:

1/2 cup unsalted peanuts crushed
1/4 cup sesame oil
1/8 cup olive oil
1 tsp. soy sauce
salt if necessary
1/4 tsp ground black pepper
dollop of honey
Mix all ingredients and blend together (blender, Cuisinart, etc.) to form a smooth sauce, if too thick add more oil.

Vegetable Sushi:

Sheets of Nori (dry Seaweed)
Red onion thinly sliced
Bean sprouts
Bunch of Cilantro coarsely chopped
Green Chilis seeded and sliced in strips
Cucumber in thin strips using veg. peeler (I prefer Hothouse or English)
Carrots in thin strips " "
Cooked Vermicelli Noodles (chilled)

Place Sheet of Nori on bamboo mat for rolling.
I actually wrapped a stiff place mat in plastic wrap and used that to roll.

Second Course:

Quinoa with Tofu and Veggies.

I was inspired to use Quinoa after reading Tea's Tea and Cookies blog post about using it with Seaweed, Ponzu Sauce, and Avocado. Not only does she have lovely recipes, but her story telling talents make her posts a joy to read.
I had never used Quinoa before. The Yellow Quinoa variety is similar to that of Moroccan Couscous, but a little larger. Tea used the Brown and Black variety of the Quinoa which seems to be a larger seed and of course darker in color. It being the first time cooking with Quinoa I opted for the smaller Yellow variety. When raw, the yellow looks like that of Couscous, but once cooked has a flatter, seed like appearance.

Quinoa with Tofu and Veggies:

2 cups Yellow Quinoa
4 cups water
1 8-10 ounces of Tofu, cubed
3 plum tomatoes diced
3 cloves garlic chopped
Half of Lime juiced
Handful Cilantro coarsely chopped
1/4 cup bean sprouts
3 sheets Nori coarsely chopped (dry seaweed)
3 to 4 Tbsp Soy sauce
1 Avocado sliced
Add Quinoa to cold water and place over medium to high heat until boil then reduce heat to simmer and cook 20 minutes. Then turn off heat and let rest 5 to 10 minutes.
Toss in all ingredients except Avocado and gently fold to mix together.
Plate individual portions and place a few slices of Avocado on each.

Brown Rice Tea and Ginger Martinis

2008-06-24T11:48:00.000-07:00

I had a small dinner gathering the other night that was to be all vegetarian. I don't usually have such dinners (vegetarian I mean), but I like to mix it up from time to time.

So, we needed a nice cocktail to start off the evening; a palette tantalizer for the selections to follow.
Here we have the Brown Rice Tea and Ginger Martini.

I happened to have some Brown Rice tea bags on hand, that I received as a gift from my brother some time ago.
So I steeped three bags in about a half a cup of water and added five small chunks of ginger to the hot water.

I let the bags and ginger steep for over an hour to get a concentrated flavor from them.

In a metal shaker:

Put ice, and pour in about 5 to 7 ounces of vodka. (Gin would work too, if you prefer)
Pour in the tea, reserving the ginger pieces.
Add about a 1/4 ounce of simple syrup.
Give it a good shake.
Strain into glasses that have a thin Lemon slice in the bottom of each.
This created four small servings.

(I served these cocktails with some Edamame for nibbling before the meal.)

Banana and Cream Cheese Muffins

2008-06-07T13:31:00.000-07:00

My grandmother used to always bring delicious Banana Bread every time she would come over when I was a child. I recently received a copy of the recipe and am looking forward to trying my hand at her creation. Of course, the other day I had some bananas ready for baking and did not have the recipe yet, so here is my Banana and Cream Cheese Muffins recipe, and I will give Grandma's a try soon!

3 or 4 bananas
16 oz. cream cheese
1/3 cup milk
2 eggs
1 1/4 cup flour
1 tsp. baking soda
3/4 cup sugar
1 tsp salt
Confectioners sugar for dustingSift all dry ingredients together.
Whip cream cheese, milk, and eggs together.
Combine dry and wet together.
Chop bananas and add to batter.
Fill greased muffin tins and bake for about 20-25 minutes at 350 degrees.

Crepes Suzette

2008-05-20T09:54:00.000-07:00

I absolutely love crepes, sweet or savory. I often whip up a batch of batter to have on hand just in case the mood strikes. Although I have assembled many kinds of crepes, I had yet to try my hand at the old standby of Crepes Suzette.
In other recipes, I have mentioned that I feel that Grand Marnier can be somewhat overpowering, but in Crepes Suzette it never is.
The preparation is so simple that I can't believe I had not created this delicious dessert before now.
All you need is:
Crepes of course (which ever recipe you prefer)
I usually make mine simply:
2 Eggs
1 1/3 cup Milk
1 cup all-purpose Flour
2 Tbsp melted Butter
Pinch Salt
1 tsp Vanilla
Whip milk, eggs, salt, and flour together.
Add melted Butter.
Mix in vanilla.
Cook in Crepe pan and set aside.
Fold Crepes in half.

In a separate pan:

Melt 4 or 5 Tbsp. Butter
Add 1/4 cup Orange Juice

Zest of Orange
App. 3 Tbsp. Sugar
Place crepes in pan.
Move Crepes around to absorb some of the sauce.
Fold crepes over again into quarters.
Pour in about 1/4 cup Grand Marnier.
Carefully light liquid with match.
Carefully, jostle the crepes around in the flaming sauce.
Once the flames begin to diminish, remove crepes and serve.
I usually dust mine with just a bit of confectioners sugar and zest for color.

Rustic Apple Tart (Phylo Dough)

2008-05-11T15:34:00.000-07:00

I purchased some Phylo dough a little while ago and had been meaning to make something with it for some time. I saw some beautiful Golden Delicious and Granny Smith Apples at the grocery the other day, so here we have a Rustic Apple Tart.
The Phylo came out beautifully flaky and buttery. The tartness of the apples comes through wonderfully and the tart is just slightly sweet, just sweet enough.

Once again, I did not use a specific recipe so all measurements are approximations.

3 Golden Delicious Apples
1 Granny Smith Apple
(Peeled, cored, thinly sliced then the slices halved)
1/2-cup brown sugar
3/4 cup granulated sugar
1 vanilla bean (scored down side then scraped)
1 tsp. vanilla extract
1 tsp. lemon juice
Pinch salt
1 1/2 tsp. cinnamon
1 tsp. Chinese Five Spice
1 egg (optional)
Mix all ingredients, except the egg, in a bowl and set aside for at least 15 minutes so flavors can meld together.
Separate layers of Phylo dough, brush with butter, and layer about five sheets on a greased baking sheet.
Spoon apple mixture into center of dough.
Fold in corner of dough and continue around folding each section onto the previous section.
Brush the outside with butter, I also brushed the outside with a little beaten egg, and then also sprinkled with a bit of sugar.

Evening Delights

2008-05-03T10:10:00.000-07:00

I first had these simple and delicious cocktails when I was studying in Italy some years ago. I used to visit a small corner bar, The Art Bar where I discovered these tasty concoctions.
I had a small dinner gathering the other night and thought that these libations would be perfect for the occasion. The Caipiroska is traditionally served just as "Caipiroska" with lime only, but I find that the strawberries add an extra delightful sweetness and texture.

Strawberry Caipiroska:

Very simple ingredients:

Vodka
Limes
Strawberries
Sugar
Ice

Chop Limes into eighths
Chop strawberries into quarters
Place a few of each the limes and the strawberries into bottom of glass and sprinkle with about 1 tsp. of sugar.
Muddle the three ingredients together with a muddler or wooden spoon

Fill with ice.
Then fill with vodka.
Give the drink a stir and there you go, easy and delicious.
Feel free to top off with some soda water for some sparkle.

Cheers!

Blogging With A Purpose (2)

2008-05-02T10:48:00.001-07:00

Apparently, one of my selections for the "Blogging With A Purpose Award": majhipaak-kala.blogspot.com,
no longer exists. I find this very unfortunate not only because I enjoyed her recipes, but because I did not hear from her before she disappeared. If you are out there majhipaak-kala.blogspot.com, feel free to contact me.
At first I was going to pass the Award on to someone else, but I feel bad that they were not originally on the list.
Thank you to everyone involved.

Blogging With A Purpose

2008-04-20T08:09:00.000-07:00

I am very grateful to Laura from aworldinapan.blogspot.com for awarding me with the Blogging With A Purpose Award. I discovered Laura's blog and check back often to see what beautiful recipes and subjects she shares with all of us. Also, from what I understand, Laura offers cooking classes at her home in France. These classes not only sound like a lot of fun, but very informative and exciting.
So, now I would like to pass this honor on to the following people whose blogs I find interesting and believe are Blogging With A Purpose:

1. Blog of Will, cruttenden.blogspot.com. I found this blog from the UK by chance. It is about Will who shares beautiful photos and stories of his life, music, and family.

2.(No longer exists...)
majhipaak-kala.blogspot.com. A food blog I happened upon one day by a young lady in Texas, and now return to often for her tasty recipes of mostly Indian cuisine, which I love.

3. green-clementine.blogspot.com. A food and life blog from the UK that focuses on vegetarian recipes and great photos of the happenings in her life.

4. foodandthoughts.blogspot.com. A food and life blog by Zarah Maria in Denmark. She just seems very sweet and candid, and has great photos.

5. feedingmaybelle.blogspot.com. A food blog from parents of a little girl that discuss recipes and restaurants here in Cleveland, Ohio too.

Award-winners, here's what you should do:
1. nominate 5 blogs which haven't had this award before
2. each of the blogs must have a purpose
3.the nominated blogs must make a link back to this page
4. the logo from the award must be put on their blog and it must link back to this blog!

Thanks and enjoy!

First Sign of Spring Cocktails

2008-04-11T10:02:00.000-07:00

The weather is just starting to break after a long and chilly winter. Nothing says warm weather like a fruity and refreshing cocktail. So, here we have the afternoon libation;

Guava Citrus Sensations:

3 1/2 oz. Boru Vodka
1 oz. Guava juice
1 oz. Limeade or fresh Lime juice
Juice of a Navel Orange wedge
Shake all ingredients with ice and strain into martini glass.
Top with Cava (Spanish Sparkling Wine)
Garnish with Navel Orange wedge.
(Glass shown is 7 oz.)

Ancho Chile Corn Muffins

2008-04-08T14:41:00.000-07:00

So, I don't think I have made corn bread before...So my first attempt I decided to throw some things together and see what happened. A little of this, a little of that...Ancho chiles, milk, onions, corn, corn meal, flour, sugar, egg, salt, the usual I suppose.
I must say, pretty damn good. Could be a bit moister for my taste, but the first one? Pretty damn good.

Hungarian Shortbread

2008-03-28T08:47:00.001-07:00

I have been really enjoying baking these days. I even have been planning out more sweet selections to experiment with. My latest creation is this Shortbread recipe that I found in Saveur magazine. I love shortbreads. I love how they are crumbly and not overly sweet. This recipe came out very nice. I did substitute the Raspberry jam with my sister in law's delicious homemade Plum jam though, the hint of bitterness from the Plums is exquisite. Enjoy!

SERVES 8 – 10

The light, crumbly texture of this shortbread owes to a clever technique:
freezing the dough and grating it. This recipe is based on one in
Baking with Julia by Dorie Greenspan (Morrow, 1996).

2 cups flour, plus more as
needed
1 tsp. baking powder
1⁄8 tsp. fine salt
1⁄2 lb. unsalted, uncultured
butter (like Straus), plus more for
pan, at room temperature
1 cup sugar
2 egg yolks
3⁄4 cup raspberry jam

1. Using a sieve over a bowl, sift together flour, baking powder, and salt;
set aside.
Cream butter in a large bowl, using a hand mixer on high speed, until fluffy,
about 2 minutes. Add sugar and egg yolks; mix until sugar is dissolved and
mixture is light, about 4 minutes. With mixer on low speed, slowly add flour
mixture; mix until dough just begins to come together, about 1 minute.

2. Turn dough onto a lightly floured surface; bring it together with
your hands.
Divide dough in half and form 2 balls. Wrap each ball in plastic wrap;
freeze for at least 30 minutes or up to 3 hours.

3. Arrange an oven rack in center of oven; heat to 350°. Grease a 10"
springform pan with butter. Remove a ball of dough from freezer,
unwrap, and grate, using the large
holes of a box grater, directly into prepared pan. Gently pat grated
dough to even it out. Spread jam evenly over dough, leaving about
a 1⁄2" border around edges. Grate remaining dough over jam layer;
pat gently until surface is even. Bake until light golden brown,
about 25–30 minutes. Let cool completely in pan, on a rack, before
cutting into wedges.

Lemon Curd and Grand Marnier Cupcakes

2008-03-25T08:15:00.000-07:00

After my successful attempt at baking the other week, I was excited to try again. So this time: Lemon Curd and Grand Marnier. Anything with Lemon Curd involved is divine, and I just happen to have some lying around... Grand Marnier on the other hand can have quite a strong flavor so I was careful not to use too much in the recipe. As I mentioned with the Chocolate Cupcakes previously, I actually had a recipe, these beauties I did not. I just made it up as I went along. So the measurements that follow are approximations because again, I just came up with it. The Cupcakes did come out absolutely lovely. The cupcakes were tremendously moist and the sweet lemon was a delicious addition. Unlike the previous cupcakes, I did not ice them. At first I was going to top them with a similar cream cheese frosting with lemon and orange zest, but when they came out so citrusy sweet, I decided to just dust them with confectioners sugar. Enjoy!

Wet:
1 Vanilla Bean scored down side
1 cup milk (heated with vanilla bean, then cooled)
3/4 cup plain yogurt
2 Tbsp Lemon curd
1 1/2 Tbsp Grand Marnier Liqueur
1 tsp vanilla extract
1/2 cup vegetable oil
3 Eggs
Whisk all ingredients together. Whisk in eggs one at a time.
Dry:
1 1/2 cups flour
1 tsp baking soda
3/4 cup sugar
Slowly add dry ingredients to wet. Butter pans then fill with batter and bake for 20 to 25 minutes at 350 degrees.

Chocolate Guinness Cupcakes

2008-03-17T17:44:00.000-07:00

I suppose I made these in honor of St. Patrick's Day, or just as an excuse for me to check up on my baking skills, or as another excuse to be able to drink and eat at the same time. Either way, you can't go wrong with Guinness Stout and Chocolate. My brother gave me the recipe, and as you might have noticed I haven't posted the particulars of recipes in the past, either because I was too lazy or I just threw the portions together and came out with the dish. Well, this, I actually measured each ingredient, so the recipe follows. The cupcakes came out moist and delicious. The flavor of the Guinness is very faint, not overpowering at all; the recipe only calls for 12 ounces, but it definitely gives the cupcake a light and airy texture. Enjoy!

50 mins (25 mins Active)
24 cupcakes

INGREDIENTS
1 (12-ounce) bottle Guinness stout
1/2 cup milk
1/2 cup vegetable oil
1 tablespoon pure vanilla extract
3 large eggs
3/4 cup sour cream
3/4 cup unsweetened cocoa, plus more for garnish
2 cups sugar
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
For the Frosting:
1 (8-ounce) package cream cheese, softened
1/3 cup heavy cream
1 pound confectioners' sugar
Cocoa powder, for dusting

INSTRUCTIONS
Preheat the oven to 350°F.
In a large mixing bowl, combine the Guinness, milk, vegetable oil, and vanilla. Beat in the eggs, one at a time. Mix in the sour cream.

In a large mixing bowl, whisk together the cocoa, sugar, flour, and baking soda. Gradually mix the dry ingredients into the wet Guinness mixture.

Butter 24 muffin tins and divide the batter among the muffin tins.

Bake 25 minutes, until risen and set in the middle but still soft and tender. Cool before turning out of the tins.

Make the frosting:
Beat the cream cheese in a bowl until light and fluffy. Gradually beat in the heavy cream. Slowly mix in the confectioners' sugar.

Top each cupcake with a heap of frosting and dust with cocoa.

Broccoli Cheese Soup

2008-03-11T12:05:00.000-07:00

One of my favorite soups. Broccoli Cheese. Pretty much anything with cheese and cream in it is delicious as far as I am concerned.
Onions, garlic, Broccoli broken up into small pieces. A bit of water added to help the Broccoli cook. I added a few strands of Saffron to this recipe, for an added boost of color as well as to deepen the flavors. Grated Cheddar and Swiss cheeses. Simmer down, add heavy cream. Simmer everything for twenty minutes or so. Salt and pepper of course to taste. Just that easy.

Friday Night Cocktails

2008-02-18T20:03:00.000-08:00

Cucumber Citrus Cocktail:
Boru Vodka
juice of lemon wedge
splash of simple syrup
2 to 4 slices of English Cucumber
muddle a few slices of cucumber in shaker with the ice
shake vodka, lemon juice, muddled cucumbers, syrup, and ice
strain into martini glass
top with soda
garnish with cucumber slices for nibbling

Roasted Garlic, Parsnip, and Asparagus Bisque

2008-02-15T15:44:00.000-08:00

I thought I would throw some things together for a soup and see how it turned out. Roasted a bulb of garlic. Sautéed a chopped onion. Boiled parsnips and asparagus. Blended everything together, added some sea salt, pepper, and heavy cream. It turned out delicious. Served with some crusty bread for dipping. It is surprising how much sweetness the parsnip has. Only within the last year or so have I discovered the flavor of the parsnip, and love how versatile it is. And you can't go wrong with asparagus...

Chili

2008-02-06T15:37:00.000-08:00

My significant other got this recipe for tomato less chili from his brother. No tomatoes, just meat, chiles, garlic, red pepper, cumin seeds, paprika, salt, sugar and beef suet. That is it. Beef suet is something to behold, let me tell you. The fat from the kidney of a cow is something unlike any other form of fat that I have seen. It is chunky, grisly, and slimy all at the same time. You fry the meat in the fatty stuff, so you end up with some greasy meaty goodness. The chiles are soaked, chopped, and pureed with all the other ingredients, then mixed with the stewed meat. As all the components simmer together the chili turns into a beautiful dark crimson color. A bit of corn meal is added to thicken the vat of mouthwatering tastiness, and you end up with a bowl of tangy chili.
My only critique, is that we should have chopped the meat into smaller pieces or got ground meat. We used beef stew meat that was already cut, and we even cut it up smaller, but even smaller would have been better. Also, it felt like the chili was missing something. Next time we will definitely have to give it an extra boost.

Kedgeree and Eggs

2008-02-01T07:09:00.000-08:00

Not only is Kedgeree simple and delicious. But, having it mixed with scrambled eggs the next day for breakfast is definitely a great idea. After the flavors join together the light and fluffy eggs are an exuisite complement to the tangy essence of the cardomom and clove.

Kedgeree

2008-01-30T18:40:00.000-08:00

For a snack, a side dish or a simple meal. Delicious and flavorful.
Fry onions until golden brown, almost burnt. Remove onions from pot and into pot add turmeric, cumin seeds, cloves, cinnamon stick, and cardamom pod peeled. Add soaked lentils. Fry for 5 minutes. Add washed and drained Basmati rice. Fry for a few minutes. Add water, bring to boil. Add salt to taste. Simmer til rice and lentils are cooked. Just that easy.
We had it as a meal with some buttered Naan. Perfect.

Wine

2008-01-30T15:27:00.000-08:00

Campo ai Sassi, Rosso di Montalcino 2004.

For the price, this is quite a complex and satisfying wine. It has the earthiness of a Montepulciano d'Abruzzo, but the smooth plumy finish of a Cabernet Sauvignon. I have had Montalcinos before but this one really made me take notice. The flavors were everywhere from a roasted oak to a carmelized berry and because of the price tag, it made it all that more delicious. I enjoyed this wine with cured meats, and cheeses. It also went extremely well with the thin crust Margherita pizza. So well that a second bottle was in order.

Fish Molee

2008-01-29T10:57:00.001-08:00

We used Halibut, about 2 pounds. Sauteed onions, garlic, ginger, cinnamon, cloves, green chiles, turmeric, poured in thick coconut milk, simmered all together, added halibut cut in about 2 inch pieces. Simmered for about 20 to 30 minutes...til the fish is cooked. We served it with saffron basmati rice and Channa Dal. We also rolled out our own chapatis. So delicious. the sweetness of the coconut milk and the tang of the green chilies were a perfect match. The meatiness of the Halibut held up in the creamy texture of the sauce, but fell apart by the touch of the fork. We will definitely try our hand at the chapatis again for they came out just a bit tough. Possibly from me over kneading. I am not a big fish eater, only on certain occasions, but this dish is right up my alley, especially because of the coconut milk and the chiles. It turned out a brilliant pastel yellow color, but because of the coconut milk it was beautifully shiny and vibrant. The next day of course it was even tastier after the flavors had time to meld with one another.

Weekend cocktails

2008-01-29T10:32:00.000-08:00

Pear Drops:
Boru vodka
pear nectar
splash of soda
Shaken lightly. Shots, or sippers. Sweet and refreshing.

Espresso Martinis:
Boru vodka
freshly brewed espresso
splash of homemade simple syrup
dollop of milk
Shaken til you get that awesome froth.