It is about time...

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

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!

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!

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!

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!

Green Bean and Pancetta Soup

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...

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

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

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 Francisco.

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

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

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.