Salt and Pepper

Artichoke and Goat Cheese Bruschetta

2011-04-23T18:32:00.001-04:00

Artichoke and Goat Cheese Bruschetta Recipe

Yields: 18 bruschettas

Ingredients:

18 baguette bread slices, cut on the diagonal about 1/4-inch thick Extra-virgin olive oil
2 jars (6 to 6 1/2 ounces each) marinated artichoke hearts
1/2 cup plus 2 tablespoons chopped flat-leaf parsley, divided
1/2 cup grated Parmesan cheese (preferably Parmigiano-Reggiano)
Freshly-ground pepper

6 ounces creamy goat cheese , crumbled

Preparation:
Preheat oven to 375 degrees F.

Brush baguette bread slices on both sides with olive oil and place them on a baking sheet. Bake slices until just crisp, about 3 minutes a side. Remove from oven and leave on baking sheet. (Bread can be toasted 3 hours ahead; cover loosely with foil and leave at room temperature.)

Drain artichokes, reserving about 2 tablespoons of the oil they were packed in, and place them in a food processor fitted with a metal blade. Add reserved 2 tablespoons artichoke oil, 1/2 cup of the parsley, Parmesan cheese, and several grindings of black pepper. Process, pulsing machine, until mixture is a coarse puree. (Puree can be prepared 3 hours ahead; cover and leave at cool room temperature.)

When ready to serve, spread each bread slice with a mound of artichoke puree and top with some crumbled goat cheese. (Bruschetta can be assembled 1 hour ahead; leave uncovered, at room temperature.)

When ready to eat, bake until cheese is melted and bruschetta are warm, approximately 5 to 6 minutes. Sprinkle bruschetta with black pepper and some of the remaining parsley. Serve warm on a platter.

Picnic for the Planet

2011-03-22T10:24:00.001-04:00

In about a month, we will celebrate Earth Day (April 22). This year The Nature Conservancy is celebrating Earth Day by highlighting the food we eat. Groups are being organized all around the world for a global Picnic for the Planet.

I am working on getting a picnic event right here in Lansing, MI. It will be at the Lansing City Market on April 22nd from 11:30 to 1:30. More details on the event will come shortly! Check out the meetup group here: http://meetu.ps/MDy6
In the meantime, mark your calendars for April 22, eat locally, support restaurants that use local or sustainable foods...and go have a picnic!

I will be highlighting foods and recipes native to Michigan here on this blog, so if you have any good suggestions for me please share!

Hungarian Beef Stew

2011-01-07T10:36:00.000-05:00

This is one of the best stews I've ever made...it turned out beautifully. One change that made to the recipe below was that I roasted a red pepper and used that instead of the jarred variety. I just couldn't find jars of roasted red pepper at my grocery store. One of the downsides of moving to a new location...not being comfortable in the places you want to be, like a grocery store.

Ingredients

1	(3 1/2- to 4-pound) boneless beef chuck-eye roast , trimmed of excess fat and cut into 1 1/2-inch cubes
	Salt
1/3	cup sweet paprika
1	(12-ounce) jar roasted red peppers , drained and rinsed (about 1 cup)
2	tablespoons tomato paste
3	teaspoons white vinegar
2	tablespoons vegetable oil
4	large onions , diced small (about 6 cups)
4	large carrots , peeled and cut into 1-inch-thick rounds (about 2 cups)
1	bay leaf
1	cup beef broth , warmed
1/4	cup sour cream
	Ground black pepper

Instructions

1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Sprinkle meat evenly with 1 teaspoon salt and let stand 15 minutes. Process paprika, roasted peppers, tomato paste, and 2 teaspoons vinegar in food processor until smooth, 1 to 2 minutes, scraping down sides as needed.

2. Combine oil, onions, and 1 teaspoon salt in large Dutch oven; cover and set over medium heat. Cook, stirring occasionally, until onions soften but have not yet begun to brown, 8 to 10 minutes. (If onions begin to brown, reduce heat to medium-low and stir in 1 tablespoon water.)

3. Stir in paprika mixture; cook, stirring occasionally, until onions stick to bottom of pan, about 2 minutes. Add beef, carrots, and bay leaf; stir until beef is well coated. Using rubber spatula, scrape down sides of pot. Cover pot and transfer to oven. Cook until meat is almost tender and surface of liquid is ½ inch below top of meat, 2 to 21/2 hours, stirring every 30 minutes. Remove pot from oven and add enough beef broth so that surface of liquid is ¼ inch from top of meat (beef should not be fully submerged). Return covered pot to oven and continue to cook until fork slips easily in and out of beef, about 30 minutes longer.

4. Skim fat off surface; stir in remaining teaspoon vinegar and sour cream, if using. Remove bay leaf, adjust seasonings with salt and pepper, and serve.

(Source: Cooks Illustrated)

Pumpkin and Squash Soup

2010-10-11T14:39:00.003-04:00

It seems like Salt and I were on the same page the other day...she came home with a cooking pumpkin and I bought two acorn squash (one golden, one regular). I think the fall weather inspired us both. I decided to use all three and make a soup.

Pumpkin and Acorn Squash Soup

First step: cook the pumpkin and squash

Ingredients
1 small cooking pumpkin and 2 acorn squash, together makes about 8 cups when cooked
4 shallots
6 garlic cloves
3 T. olive oil
1 T. salt
1 T. pepper

Preheat oven to 350. Cut the pumpkin and squash in half and scoop out the seeds. Cut a flat spot on the bottom so they'll sit flat. Line a baking sheet with foil and arrange the squash. Put some of the shallots and garlic in each half, drizzle with olive oil, and season with salt and pepper.
Roast until tender and slightly caramelized, about 1 hour.
Note: The pumpkin doesn't take quite as long as the acorn squash, so keep an eye on that.

Remove from oven and when cool enough to handle, remove the squash from the skins.
Reserve the roasted shallots and garlic with the squash.

Step 2 - Make the soup

Ingredients
2 T. butter
1 T. olive oil
2 shallots, diced
4 cups chicken stock
1/4 t. cayenne pepper
1/4 t. white pepper
2 t. Italian seasoning (not usually what I use, but it was on hand)
1 cup heavy cream
1/3 cup Parmesan cheese, grated

In a large pot, heat 1 tablespoon of the olive oil and 2 tablespoons of the butter over medium-high heat and when the butter is starting to foam, add the diced shallots and saute until they are starting to caramelize, about 5 to 6 minutes. Deglaze the pot with 1/2 cup of the chicken stock. Reduce the heat to medium-low and add in the reserved squash, roasted shallots and garlic and then the remaining chicken stock. Stir to combine, then puree with a handheld blender or carefully transfer to a blender to puree. The mixture will be very thick. Add in the cayenne, white pepper and the seasoning. Stir in the cream and heat slowly over medium-low heat. When the mixture comes to a slow simmer, mix again with the blender and stir in 1/4 cup of the cheese and turn heat to low. Serve with a fresh crack of black pepper, a nice drizzle of olive oil and a light sprinkle of remaining Parmesan. Ladle into bowls and serve.

We served it with open faced grilled cheese on french bread with roasted red peppers.

Great for fall weather!

Moving to Michigan

2010-10-02T13:24:00.004-04:00

It has been a while since the last update. Mostly because we have been in a transition period. Losing my job, moving in with family while searching for the next opportunity, and now finally finding a great new job in Michigan.

We will be moving to Lansing in the next couple of weeks. While I was interviewing we celebrated Salt's birthday at Ai Fusion Sushi and Grill in East Lansing. It was definitely a big plus for the city that we found a good sushi spot since it is one of our comfort foods.

Here is a picture of our sushi, followed by a picture of a sushi boat that the chefs were preparing for a large group.

Up to this point, I don't know what the food identity of Michigan is...other than the fantastic fresh fruit we had a couple of years ago when we were vacationing in Montague, MI. The cherries were fantastic.

We are looking forward to exploring Michigan and its culinary offerings. If anyone has good recommendations, please send them our way!

R2D2 Cake

2010-06-20T15:33:00.003-04:00

Here is the R2D2 cake that Salt made and Pepper decorated for our nephew's 5th birthday party.

Lemon Cookie

2010-06-20T15:14:00.003-04:00

Salt has perfected this recipe for lemon cookies. Slightly cakey in texture. Modified from a Better Homes and Gardens recipe for Sugar Cookie Cutouts after a night of drinking and other debauchery...you know the type of night that you don't have the patience to roll out and cut cookies into shapes. We've also made the glaze with orange zest and juice, making them taste like a cookie version of a dreamcicle.

Ingredients

2/3 cup butter, softened
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 tablespoon milk
1 teaspoon vanilla
2 cups all-purpose flour

Powdered Sugar Icing

2 cups powdered sugar
1/2 teaspoon lemon zest
Juice from 1/2 lemon
2 tablespoons milk plus additional milk as needed

Directions

1. Preheat oven to 375 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. If necessary, cover and chill about 30 minutes or until dough is easy to handle.

2. On a lightly floured surface, roll dough into 1/2 inch balls and press down on them with the bottom of a drinking glass to shape. Place 1 inch apart on an ungreased cookie sheet.

3. Bake for 8 to 9 minutes or until edges are firm and bottoms are very lightly browned. Transfer to a wire rack; cool.

4. Powdered Sugar Icing: In a small bowl, combine 2 cups powdered sugar and lemon zest and lemon juice. Stir in 2 tablespoons milk. Stir in additional milk, 1 teaspoon at a time, until icing reaches spreading consistency. Dip cooled cookie tops into glaze and put them back onto the wire rack to cool and dry completely.

Lemon Poppyseed Pancakes

2010-05-14T21:51:00.003-04:00

We went out to brunch with some friends (BJ and Robin) in Chicago at a place called Toast. Salt had pancakes...each layer was a different type of pancake: blueberry, lemon poppyseed, and banana pecan. It was topped with topped with a berry granola, vanilla yogurt, fresh fruit and drizzled with honey. Salt's favorite layer was the lemon poppyseed. So we went searching for a recipe to replicate it. Here's what we found...

Lemon Poppyseed Pancakes

2 cups unbleached ap (all-purpose) flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup sugar
pinch of salt
1/3 cup poppy seeds
zest of 4 lemons
2 cups buttermilk
2 large eggs, lightly beaten
2 tablespoons butter, melted

butter, to serve (and for pan)

To make the pancakes combine the flour, baking powder, baking soda, salt in a large bowl. In another bowl the buttermilk, eggs, butter, lemon zest and poppy seeds. Add the wet to the dry. Stir all the ingredients until they are just combined. Don't worry if the batter is a bit lumpy, you don't want to over mix.

Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.

The Publican review

2010-03-01T19:31:00.000-05:00

I recently visited some friends in Chicago. We decided to check out the gastropub The Publican. They advertise as being specialists in shellfish, pork and beer. (a Palace to Porcine Pleasures) If that doesn't sound like an ideal place for two guys to eat out for the evening, I don't know what does.

Oyster sampler platter. I'm not sure which ones we got since it was chef's choice, but the web site lists the following varietals...so pick the 6 that sound the best and imagine that is what we had...because they were delicious.

Kumamoto (oyster) Oakland, Washington; sweet, buttery, cucumber
Penn Cove (oyster) Northern Puget Sound, Washington; fresh, briny
Watch Hill (oyster) Rhode Island: precious, firm.
Raspberry Point (oyster) P.E.I., Canada; rounded, substantial
Wianno (oyster) Cap Cod Massachusetts; briny,sweet
Peter's point (oyster) Blue Hill, Maine; virtuous & crisp
Bagaduce (oyster) Bagaduce River, Maine; unyielding, brackish.
Island Creek (oyster) Duxbury, Massachusetts; firm, beautiful

Spicy pork rinds Slagel Family Farm, Fairbury, Illinois
I always think of pork rinds as those bags of nasty that you get at road side gas n' sips. These were delicious. A cone full of light, fried, spicy pork goodness.

Suckling Pig Slagel Family Farm, Fairbury, Illinois; choucroute & toulouse sausage
This was a good sampling of different cuts of pig. But the best was yet to come.

Beets Nichols Farm, Marengo, Illinois; ricotta & balsamic
Roasted beets with ricotta it was served as a salad of sorts between courses. Very tasty.

Porchetta Becker Lane Organic Farm, Dyersville, Iowa; turnips & rosemary
This is the dish that made the whole evening worth the effort of coming to the restaurant. It was a pork tenderloin with pork belly wrapped around it. It was absolutely delicious.

Dessert? Are you kidding me? There was no way I was fitting another morsel of food in my belly. But according to our waiter, who was very attentive and friendly, he would have been highly disappointed if we were able to order dessert. We did not disappoint.

Oh and we tried several different beers, but since I can remember a name of any of them, I'm not going to review them. Let's just say they were good...really good.

The Publican
837 W. Fulton Market
Chicago, IL 60607

Hot sauce

2009-12-09T09:04:00.007-05:00

There are several member of my extended family who love spicy foods, so I thought of doing something on the hot side for my gift baskets this year.

Here's the hot sauce recipe that I will be using for Christmas gifts this year. I intend to try it out this week to make sure it is good. But really with these ingredients, how can it go wrong??? I'll update this post after I've made it to report how it goes.

Habanero Hot Sauce

Ingredients

1 small onion -- chopped

2 cloves garlic -- chopped

1 tablespoon vegetable oil

1 cup carrots -- chopped

2 cups water

3 Habanero chilies (3 or 4) -- minced

3 tablespoons fresh lime juice

3 tablespoons white vinegar

1 teaspoon salt

Directions

Quick note: This is probably a no-brainer to say, but do be very careful when handling the Habaneros. Use latex gloves if you have them when mincing them and do not touch your face or eyes until you have washed your hands thoroughly.

Saute onion in oil until soft. Add carrots and water. Bring to boil, reduce heat, and simmer until the carrots are soft. Remove from heat. Add chilies, lime juice and salt to the carrot mixture. Place in processor and puree until smooth. Pour into sterilized jars and seal.

Update: this hot sauce turned out beautifully. It is a great orange color and has a nice kick to it, but not so overwhelming as some other hot sauces. Perfect for the people I'm giving it to for Christmas!

Lemon Curd

2009-11-17T14:51:00.004-05:00

Preparations continue for the holiday gift baskets with this tasty treat: Lemon Curd. For anyone who's never seen or tasted it, lemon curd will come as a surprise. It's roughly the same consistency as custard, but a brighter yellow and the scent of lemon wafting from the mix can transport you right back into summer...a nice treat during the cold winter months.

It is great on scones, on pastries or you can use it as filling layers for a cake.

Lemon Curd
Makes 1 serving.
Ingredients

1/3	cup lemon juice plus zest, from 2 lemons
2	large eggs
1	egg yolk
1/2	cup sugar (3 1/2 ounces)
2	tablespoons unsalted butter , cut into 1/2-inch cubes and chilled
1	tablespoon heavy cream
1/4	teaspoon vanilla extract

Pinch of salt

Instructions

1. Heat lemon juice and zest in small nonreactive saucepan over medium heat until hot but not boiling. Whisk eggs and yolk in medium nonreactive bowl; gradually whisk in sugar. Whisking constantly, slowly pour hot lemon juice into eggs, then return mixture to saucepan and cook over medium heat, stirring constantly with wooden spoon, until mixture registers 170 degrees on instant-read thermometer and is thick enough to cling to spoon, about 3 minutes.

2. Immediately remove pan from heat and stir in cold butter until incorporated; stir in cream, vanilla, and salt, then pour curd through fine-mesh strainer into small nonreactive bowl. Cover surface of curd directly with plastic wrap or pour into sterile jars and seal; refrigerate until needed.

The curd will keep for about a month in the refrigerator.

Homemade Vanilla

2009-11-10T16:30:00.005-05:00

Something new for this year's Christmas goodie bags: homemade vanilla extract. You need to start this one a little bit in advance...around four to six weeks ahead of time...so plan accordingly.

The nice thing about making your own vanilla extract is that it isn't difficult to do and it takes only a few supplies.

First step is to choose the type of vanilla bean you want to use. Here are some varieties and the characteristics of each.
Madagascar - the strongest, most intense vanilla flavor with a full body
Bourbon - notes of berry and ripe fruit
Mexican - sweet and smooth, mellow and spicy
Tahitian - delicate, exotic, and floral
Tonga - rich, full flavored
Indonesian - sweet and woody
India - high percentage of seeds, sweet, woody, and spicy

I ordered some Madagascar beans for my first attempt at this and they just arrived yesterday. The smell from the package was almost overwhelming.

Ingredients and equipment
Large mason jar
Lid and screw down ring
2 cups vodka
6 vanilla beans

Directions
Cut the beans in half lengthwise.
Add the beans to the jar.
Cover with the vodka.
Store in a cool, dark place and shake every couple of days for at least a month. The longer you let it stand, the more intense the flavor will be.
When you get it to the point you like it, strain in through a coffee filter or cheesecloth into dark bottles and seal tightly.

Variations
You can vary the flavor by using different combinations of beans or adding another spice during storage.
Add a few buds of edible lavender.
Add a whole clove.
Add a part of a cinnamon stick.
Add a teaspoon of brandy per 8 ounces. You can also make the vanilla in brandy or rum for a different flavor.

12/9 UPDATE: It has been a few weeks since I started the vanilla and it already looks great! This is definitely the way to go to make vanilla extract.

Chicken Liver Pate

2009-11-09T13:49:00.004-05:00

We got this one from Bon Appetit and the BA Foodist and put jars of it in last year's Christmas gift bags. Since it went over so well last year, it will very likely get a repeat inclusion this year.

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, divided
4 bacon slices, chopped
1 1/2 cups chopped onion
1 garlic clove, minced
12 ounces chicken livers, trimmed
1 large Granny Smith apple, peeled, cored, cut into 1/4- to 1/3-inch cubes (about 1 1/3 cups)
1 tablespoon chopped fresh marjoram
2 hard-boiled eggs, peeled, quartered
2 tablespoons dry Sherry, bourbon, or Cognac
1 1/4 teaspoons salt
Fresh parsley sprig
Rye bread slices, toasted

Preparation

Melt 1/4 cup butter in heavy large skillet over medium-high heat. Add bacon and sauté until translucent, about 3 minutes. Add onion and sauté until pale golden, about 5 minutes. Add garlic and stir 1 minute. Add chicken livers, apple, and marjoram; sauté until livers are no longer pink inside and apple is soft, about 8 minutes.
Transfer warm liver mixture to processor. Add hard-boiled eggs, Sherry, and salt; puree until almost smooth. Transfer mixture to fine to medium sieve set over large bowl. Using sturdy rubber spatula, press mixture through sieve into bowl. Mix in remaining 1/2 cup butter. Season pâté to taste with freshly ground pepper. Transfer to small serving bowl. DO AHEAD Can be made 4 days ahead. Cover and chill.
Garnish pâté with parsley and serve with toasted rye bread.

Chocolate Hazelnut Spread

2009-11-09T12:56:00.005-05:00

We love making our own Christmas presents. It is our thought that by taking the time and effort to make something for our family members, we are giving much more than just buying something at the store.

Here is one of the items our family members might be receiving in the annual Christmas goodie bags. I just ordered the jars for these and several other items that will be discussed in future posts.

Chocolate-Hazelnut Spread (just like Nutella)
(this is for 4 servings)
1/3 cup hazelnuts, with the skin on
3/4 cup sweetened condensed milk
1/2 cup semi sweet chocolate chips
3 tablespoons honey

Directions
Preheat oven to 400 degrees.
Place nuts in a single layer on a shallow baking pan. Toast until the skins are almost black, about 15 minutes. Wrap the nuts in a kitchen towel and rub until most of the skins have come off.
Process nuts in food processor scraping down sides of bowl occasionally for about 5 minutes. Set aside.
Combine milk, chocolate and honey in heatproof bowl or top of double boiler and set over a pan of simmering water. Stirring occasionally, heat until chocolate has melted.
Add the chocolate mixture to the liquefied nuts and process until mixture is smooth, about 5 minutes.
Transfer to airtight container and store refrigerated up to 1 month.

Pan Galactic Gargle Blaster

2009-10-13T11:41:00.002-04:00

In honor of the 30th anniversary of the Hitchhiker's Guide to the Galaxy, I thought it would be a good idea to find a recipe for an appropriate toast...

According to the Hitchhiker's Guide to the Galaxy the Pan Galactic Gargle Blaster is "the best drink in existence. Drinking one is like having your brains smashed out by a slice of lemon wrapped around a LARGE gold brick. Drink...but...very carefully..."

Here's a modern day version of the drink:

Ingredients:

1/2 oz Vodka
1/2 oz Yukon Jack
1/2 oz Peach Schnapps
1/2 oz Jack Daniels
1/2 oz Triple sec
1/2 oz Grenadine
Lime juice
Pineapple juice
Top with 7-Up

Mixing instructions:

Fill Collins glass with ice. Add first 5 ingredients. Fill glass almost to the top with pineapple and lime juices, add Grenadine for color, and top off the glass with 7-Up or Slice. Shake or stir.

Here is the recipe as it occurs in the book...

"Take the juice from one bottle of that Ol' Janx Spirit.
Pour into it one measure of water from the seas of Santraginus V
Allow three cubes of Arcturan Mega-gin to melt into the mixture (it must be properly iced or the benzene is lost).
Allow four litres of Fallian marsh gas to bubble through it (in memory of all those happy Hikers who have died of pleasure in the Marshes of Fallia).
Over the back of a silver spoon float a measure of Qualactin Hypermint extract, redolent of all the heady odours of the dark Qualactin Zones.
Drop in the tooth of an Algolian Suntiger. Watch it dissolve, spreading the fires of the Algolian suns deep into the heart of the drink.
Sprinkle Zamphour.
Add an olive.
Drink...but very carefully."

RIP Gourmet

2009-10-06T13:08:00.003-04:00

It is a sad, sad day for foodies...How depressing is it that the oldest food magazine in the country is no longer going to publish its magazine?

To Gourmet magazine - we will miss you. You have inspired many delicious creations from my kitchen.

And to Gourmet editor in chief Ruth Reichl - you're awesome. We love you and look forward to reading about your next adventures.

So what's going to happen to my subscription? Do I get a refund?

Schnitzel

2009-10-06T10:41:00.005-04:00

In honor of it being German-American day, here is a good recipe for Schnitzel...plus you get the added bonus of it being fun to simply say "wiener schnitzel" in a German accent.

This also may be a great time to check out some of the great German beers out this time of year...one of my favorites is the Spaten Oktoberfest. It is generally only available right now until November or there abouts...so get it while you can!

Schnitzel (Breaded Pork Cutlets)

Serves 4. From Cook's Illustrated.

The two cups of oil called for in this recipe may seem like a lot—but they’re necessary to achieve a wrinkled texture on the finished cutlets. When properly cooked, the cutlets absorb very little oil. To ensure ample cooking space, a large Dutch oven is essential. In lieu of an instant-read thermometer to gauge the oil’s temperature, place a fresh (not dry) bread cube in the oil and start heating; when the bread is deep golden brown, the oil is ready.

Ingredients

7	large high quality sandwich bread, crusts removed, cut into 3/4-inch cubes (about 4 cups)
1/2	cup all-purpose flour
2	large eggs
2	cups plus 1 tablespoon vegetable oil
1	pork tenderloin (1 1/4 pounds). trimmed of fat and silver skin and cut on angle into 4 equal pieces (see illustration below)
Garnishes
1	lemon , cut into wedges
2	tablespoon chopped fresh parsley leaves
2	tablespoons capers , rinsed
1	large hard-cooked egg , yolk and white separated and passed separately through fine-mesh strainer (optional)

Instructions

Place bread cubes on large microwave-safe plate. Microwave on high power for 4 minutes, stirring well halfway through cooking time. Microwave on medium power until bread is dry and few pieces start to lightly brown, 3 to 5 minutes longer, stirring every minute. Process dry bread in food processor to very fine crumbs, about 45 seconds. Transfer bread crumbs to shallow dish (you should have about 11/4 cups crumbs). Spread flour in second shallow dish. Beat eggs with 1 tablespoon oil in third shallow dish.
Place pork, with 1 cut-side down, between 2 sheets of parchment paper or plastic wrap and pound to even thickness between 1/8 and 1/4 inch. Season cutlets with salt and pepper. Working with 1 cutlet at a time, dredge cutlets thoroughly in flour, shaking off excess, then coat with egg mixture, allowing excess to drip back into dish to ensure very thin coating, and coat evenly with bread crumbs, pressing on crumbs to adhere. Place breaded cutlets in single layer on wire rack set over baking sheet; let coating dry 5 minutes.
Heat remaining 2 cups oil in large Dutch oven over medium-high heat until it registers 375 degrees on instant-read thermometer. Lay 2 cutlets, without overlapping, in pan and cook, shaking pan continuously and gently, until cutlets are wrinkled and light golden brown on both sides, 1 to 2 minutes per side. Transfer cutlets to paper towel-lined plate and flip cutlets several times to blot excess oil. Repeat with remaining cutlets. Serve immediately with garnishes.

Skillet Souffle

2009-09-22T10:45:00.004-04:00

We have got to try this one from Cooks Illustrated:

Skillet Lemon Souffle...

5	large eggs , separated
1/4	teaspoon cream of tartar
2/3	cup granulated sugar (4 3/4 ounces)
1/8	teaspoon table salt
1/3	cup juice and 1 teaspoon grated zest from 2 to 3 lemons
2	tablespoons unbleached AP flour
1	tablespoon unsalted butter
	Confectioners' sugar , for dusting

Adjust oven rack to middle position and heat oven to 375 degrees. Using stand mixer, whip egg whites and cream of tartar together on medium-low speed until foamy, about 1 minute. Slowly add 1/3 cup sugar and salt, then increase speed to medium-high and continue to whip until stiff peaks form, 3 to 5 minutes. Gently transfer whites to clean bowl and set aside.
Using stand mixer (no need to wash mixing bowl), whip yolks and remaining 1/3 cup sugar together on medium-high speed until pale and thick, about 1 minute. Whip in lemon juice, zest, and flour until incorporated, about 30 seconds.
Whisk ¼ of whipped egg whites into yolk mixture until almost no white streaks remain. Gently fold in remaining egg whites until just incorporated.
Melt butter in 10-inch ovenproof skillet over medium-low heat. Swirl pan to coat evenly with melted butter, then gently scrape soufflé batter into skillet and cook until edges begin to set and bubble slightly, about 2 minutes.
Transfer skillet to oven and bake soufflé until puffed, center jiggles slightly when shaken, and surface is golden, 7 to 11 minutes. Using potholder (skillet handle will be hot), remove skillet from oven. Dust soufflé with confectioners’ sugar and serve immediately.

Catch up...

2009-08-17T09:46:00.007-04:00

It is hard to believe that we have not posted since May 20th...but that's the way it goes sometimes. It's not like we haven't been cooking.

Today, we have just a couple of birthday cakes to share. The first one, done last week, was for our son's second birthday party. He is all about vehicles these days with particular interest in the three T's: trucks, tractors, and trains. We decided to make the whole party train themed and this is the cake we made:

This cake is one we made for my brother-in-law's 39th birthday over this past weekend. He's a bit of a golf nut, so we went with a golf cake. I couldn't resist sticking the ball in the sand trap.

BBQ and Booze

2009-05-20T11:18:00.008-04:00

Some say that there is only one choice when it comes to pairing a drink with your grilled food...beer. But with wide variances of tastes and sophistication of palates, I think it is safe to say that many wines and cocktails should also be considered. Here’s a guide to matching almost any barbecue staple to wine, beer and even cocktails.

Spice of life

No matter what you’re cooking up, there’s a few things that will steer you decision. Spicy foods require a slightly sweeter accompaniment to help offset their heat. White wines such as Riesling and Gewurztraminer are good choices for things like spicy shrimp kebabs, while reds like Merlot and Cabernet Sauvignon work well with hot barbecue sauces. Crisp, hoppy lagers that pair well with spicy dishes are Singha from Thailand, with its fruit and spice notes, while Pilsner Urquell from the Czech Republic is another great choice. Sweet cocktails such as fruit daiquiris or piña coladas also help to soothe the spiciness without numbing the palate.

Sweet hereafter

Most barbecue sauces contain a lot of sugar and though some also have a bold, smoky flavor, their sweetness still has to be taken into account when pairing with alcohol. Generally, your drink should always be sweeter than your food — that’s why ice wine, port and liqueurs are often served with dessert. Dark beers such as Newcastle Brown Ale and Guinness contain natural sweetness and smoky notes that pair wonderfully with sweet-basted meats like ribs or chicken. Wines such as Merlot or Sauvignon Blanc are great matches with sweet fare but for different reasons. Merlot because of its ripe fruit flavors of plum and blackberry while Sauvignon Blanc’s crisp acidity helps balance the sweetness of the sauce. Citrus-y cocktails with pronounced lemon or lime flavors work best with sweet sauces, like lime margaritas, mojitos or whiskey sours.

Burgers

Your barbecue will undoubtedly see a few hamburgers hit its grill before the end of the season and to best feature its hardy goodness and numerous toppings serve either Shiraz or Cabernet Sauvignon for red wines and Sauvignon Blanc for white. Hoppy, aromatic ales like Bass Pale Ale help to balance the rich beef flavor with its bitter aftertaste. A cool and refreshing gin and tonic with a slice of cucumber will also help cleanse the palate and cut through the rich meat.

Steak

Here, the cut of meat is the decision-maker. Mild filet mignon calls for a light red such as Pinot Noir or a heavy white like an oaky Chardonnay. More tasty cuts like New York strip or fatty rib eyes require something more substantial such as a California Zinfandel, especially if there’s a black-pepper crust involved. If you prefer beer with your bovine, a dark smoky ale or stout is in order — either Muskoka Premium Dark Ale or Guiness will do nicely. Few cocktails will hold their own against a well-seasoned steak, though a Bloody Caesar can handle the task.

Salmon

Cooking directly on cedar or other wood planks has really come into fashion recently and salmon is one type of fish that is both sturdy and rich enough to benefit from the deep smoky flavor planks afford. A crisp Pinot Grigio helps cut through the oily fish and compliments the earthiness of the wood smoke, as do Pinot Noir and Beaujolais as red choices. Belgian blondes or wheat beers are also good options because they’re naturally sweeter and have a fresh citrus aftertaste; add a lemon wedge to really bring this flavor out. Salmon is another meat that goes well with a sour or a whiskey-based cocktail, such as a Manhattan or Rob Roy.

Sausages and pork

Medium to full-bodied reds such as Malbec or Rioja go very well with barbecued pork while whites should have a slight sweetness balanced by crisp fresh apple notes like those from Germany or Alsace. Bavarian beers also compliment pork as long as the choice is not too spicy; choose full-flavored lagers or bock-style beers. Cocktails with pork seem strange, but if you must choose, pick clear spirits such as vodka or white rum with soda or cola.

Chicken

Whether it’s cut up into pieces or you’re grilling a whole bird, barbecued chicken is a wonderful match with Merlot or Chardonnay. It also lends itself incredibly well to white zinfandel or other rose wines with their sweet berry flavours and fresh acidity. Light, refreshing lagers such as Sleeman Silver Creek or Steam Whistle are two great choices. Cocktails should also be refreshing — think tangy citrus or orange-based.

Chillin' & Grillin'

2009-04-27T09:35:00.003-04:00

You'll have to excuse me for a moment as I just got a new gas grill and I now have to do my "I've got a new gas grill" dance.

--Please wait while Pepper does a little shimmy--

OK, all better now.

No but really...I am so loving my new grill.

Since putting it together, there has hardly been a dinner that we have not used the grill.
First up was a couple of NY Strip steaks and some grilled asparagus. Classic, simple...delicious.

Also done up some chicken legs with an Asian spice rub, a tri-tip roast, some burgers and last night we did chicken kebabs.

Grilled Chicken Kebabs

1 lb. boneless, skinless chicken cut into 1 1/2 inch chunks
a marinade of your choice (we used a spicy bbq marinade)
2 cups of fruits and veggies of your choice (we used peppers, yellow squash, mushrooms and pineapple.)
A couple tablespoons of olive oil to coat the veggies
Salt and Pepper

1. Mix marinade and chicken in gallon-size zipper-lock plastic bag; seal bag and refrigerate, turning once or twice, until chicken has marinated fully, at least 3 and up to 24 hours.

2. Build a medium-low fire in grill (you can hold your hand 5 inches above grill surface for 5 seconds).

3. Meanwhile, lightly coat vegetables and/or fruit by tossing in medium bowl with oil and salt and pepper to taste.

4. Remove chicken chunks from bag; discard marinade. Thread a portion of chicken and vegetables and/or fruit onto skewers. Grill, turning each kebab one quarter turn every 2 minutes, until chicken and vegetables and/or fruit are lightly browned and meat is fully cooked, about 8 minutes total for white meat and 9 minutes total for dark meat. Check for doneness by cutting into one piece when it looks opaque on all sides. Remove kebabs from grill when there is no pink at the center. Serve immediately.

Salmon Cakes and Broilied Asparagus

2009-04-02T10:19:00.005-04:00

After staring at the two salmon fillets we had defrosted last night with a look of "what the hell am I going to do with you two?"...I opted to go with a simple salmon cake preparation. First step, check for necessary ingredients:
1 pound of salmon, diced into 1/4 inch cubes - check
1 slice of white bread - um...I'll get back to you on that.
1 T. mayo - yes
1/4 cup grated onion - maybe
1 T. chopped parsley - just pruned my parsley plant so I know we have that.
1/2 t. salt - of course
lemon juice - yep
flour - got it
1 egg - no prob.
Breadcrumbs, preferably panko - um, not so much. I used up most of the panko when I tried to make deep fried cheese balls - an unsuccessful venture I might add.

So no white bread and no breadcrumbs. No problem...I'll just use up these slightly stale bagels and make my own breadcrumbs - a much tastier option to any store bought breadcrumbs anyway!

Breadcrumbs
Preheat oven to 300. Chop up the bagel in the food processor until desired consistency. Put on a cookie sheet, drizzle with a little oil, sprinkle with some seasoning and pop it in the oven for about 8 minutes until the breadcrumbs are dried out and slightly crispy.

Salmon Cakes

Mix salmon with chopped bread, mayonnaise, onion, parsley, salt, and lemon juice in medium bowl. Oh - I also added a generous dollop of siracha here. Use hands to form into a patty. Place patties in freezer until surface moisture has evaporated, about 15 minutes.

Meanwhile, spread flour in pie plate or shallow baking dish. Beat eggs in second pie plate or shallow baking dish, and spread bread crumbs in a third. Dip chilled salmon patties in flour to cover; shake off excess. Transfer to beaten egg, turn to coat; let excess drip off. Transfer to bread crumbs; shake pan to coat patties completely.

Heat remaining 1/2 cup vegetable oil in large, heavy-bottomed skillet over medium-high heat until shimmering but not smoking, about 3 minutes; add salmon patties and cook until medium golden brown, about 2 minutes. Flip cakes over and continue cooking until medium golden brown on second side, about 2 minutes longer.

We also roasted up some asparagus to go with these cakes...

Put asparagus on a baking sheet in a single layer. Drizzle with olive oil, sprinkle with salt and pepper and place about 6 inches under the broiler for about 10 minutes.

Cook's Quiz

2009-04-01T11:51:00.004-04:00

Are you a trivia nut? Are you ready to test your culinary knowledge?

Question #1: What's the kitchen gizmo to the left?

Question #2: Without looking it up...How many cups does 1 pound of granulated sugar yield? How about 1 pound of powdered sugar?

Question #3: If you've over-salted a soupy concoction such as soup or stew, is there a way to get some of the salt out using a common vegetable?

Question #4: What is the object to the right and how is it used?

Question #5: What is sweetened condensed milk? Does it have a limited shelf life? Can you substitute it for evaporated milk in baking recipes?

Inside-Out Eggplant Parmigiana

2009-03-20T09:03:00.003-04:00

We tried this dish from the recent issue of Gourmet earlier this week. If you like Eggplant Parmigiana, then this is a good recipe for you to try. (Pepper - I've always thought that I wasn't much of an eggplant fan, but I'm definitely coming around. This was very tasty.)

Inside-Out Eggplant Parmigiana

For tomato sauce

2 tablespoons olive oil
1 small onion, finely chopped
1 garlic clove, minced
1 (14-oz) can whole tomatoes in juice
1/2 cup water
1/2 teaspoon sugar
3 tablespoons finely chopped basil

For eggplant stacks

2 (1-lb) eggplants
6 tablespoons olive oil, divided, plus additional for drizzling
3/4 cup plain dry bread crumbs
1/2 cup grated Parmigiano-Reggiano
1/2 cup finely chopped flat-leaf parsley
2 garlic cloves, minced, divided
6 large eggs, lightly beaten
1/2 cup water
1/4 teaspoon hot red-pepper flakes
1/2 lb arugula, coarse stems discarded, coarsely chopped
1 cup packed basil leaves, coarsely chopped
1/2 lb. fresh mozzarella cut into 4 (1/2-inch-thick) slices

Make tomato sauce:

Heat oil in a heavy medium saucepan over medium heat until it shimmers, then cook onion and garlic, stirring occasionally, until softened, about 6 minutes.
Meanwhile, blend tomatoes with juice in a blender until almost smooth. Add to onion mixture in saucepan with water, sugar, and 1/4 tsp salt and simmer, partially covered, stirring occasionally, until slightly thickened, about 10 minutes. Stir in basil and keep warm, covered.

Bake eggplant:

Preheat oven to 450°F with rack in lowest position.
Cut 12 (1/3-inch-thick) rounds from widest portion of eggplants. Brush both sides with 2 Tbsp oil and season with 1/2 tsp salt (total). Bake on an oiled baking sheet, turning once, until golden and tender, 20 to 30 minutes. Transfer to a plate and keep warm, covered. Leave oven on.

Make egg patties and sauté arugula:

Stir together bread crumbs, parmesan, parsley, half of garlic, and 1/4 tsp each of salt and pepper, then stir in eggs and water.
Heat 3 Tbsp oil in a 12-inch heavy skillet over medium heat until it shimmers. Drop 4 rounded 1/3 cups of egg mixture into skillet and cook, turning once, until patties are golden brown and puffed, about 5 minutes. Transfer to paper towels to drain.
Add remaining Tbsp oil to skillet and cook remaining garlic with red-pepper flakes, stirring, until garlic is golden, about 30 seconds. Add arugula and basil and stir until just wilted, then stir in 1/8 tsp salt.

Assemble stacks:

Arrange 4 egg patties about 3 inches apart on a baking sheet. Top each with 2 Tbsp tomato sauce, 1 slice mozzarella, 1 eggplant slice, 2 more Tbsp tomato sauce, another eggplant slice, arugula mixture, and remaining eggplant. Bake until cheese melts, 5 to 10 minutes. Drizzle with additional oil and serve remaining sauce on the side.

Mid-week OM NOM

2009-03-18T08:46:00.007-04:00

OM NOM NOMINATIONS 1.5

We haven't done an OM NOM Nomination in a while...and since many people were inspired by St. Patrick's Day to post some delicious Irish or Irish inspired dishes, what better time to do so...so let's get cracking!

The first nomination goes to Me Hungry with her Irish Soda Bread Showdown. I don't know if it is the competitive spirit in me that likes to see this type of showdown or perhaps it is the commitment to try several different recipes to find your favorite (a la America's Test Kitchen)...either way, this post deserves an OM NOM!

The next OM NOM goes to The Wicked Noodle who like us went with a Guinness flavored dish. And you really can't celebrate an Irish holiday without at least one recipe for... Guinness Corned Beef and Cabbage. I raise my pint of Guinness to you Wicked Noodle and present you with an OM NOM.

A delectable finishing dish for our St. Patrick's Day inspired OM NOM Nominations, we go over to Closet Cooking and his Chocolate Stout Cake with Baileys Cream...ok, ok...so I have a thing for Guinness. You got me.

Just in time for St. Patty's Day

2009-03-16T09:51:00.004-04:00

OK...we're back in business after some technical difficulties with the computer. For many things in life, you never really realize how good you've got it until its gone. In any case, everything seems to be working well again and just in time to celebrate St. Patrick's Day!

Seeing how it is one of my favorite drinks, I feel it absolutely necessary to highlight some recipes that use Guinness Stout. And there are some good ones out there including Guinness Mustard, Guinness Ice Cream and Guinness Stew.

I'm going to go with one of my favorite foods these days: Short Ribs!

Guinness Braised Short Ribs
Ingredients
1/4 cup packed dark brown sugar
1 tablespoon paprika (not hot)
1/2 tablespoon curry powder (preferably Madras)
2 teaspoons ground cumin
2 teaspoons black pepper
2 teaspoons salt
1 teaspoon dry mustard
4 to 4 1/4 lb beef short ribs, cut into 4-inch pieces
4 medium leeks (white and pale green parts only), chopped (2 cups)
3 tablespoons olive oil
4 medium carrots, chopped (2 cups)
3 celery ribs, chopped (1 1/2 cups)
2 Turkish bay leaves or 1 California
1/4 cup chopped garlic (5 to 6 large cloves)
1 3/4 cups beef broth (14 oz)
2 (12-oz) bottles of Guinness Stout
2 (14- to 15-oz) cans diced tomatoes

Put oven rack in lower third of oven and preheat oven to 375°F.

Stir together brown sugar, paprika, curry powder, cumin, pepper, salt, and mustard in a small bowl until combined.

Pat ribs dry and arrange in 1 layer in a shallow baking pan or a shallow dish, then generously coat all sides of ribs with spice mixture. Marinate, uncovered and chilled, 1 hour.

Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.

Heat oil in pot over high heat until hot but not smoking and quickly brown ribs on all 3 meaty sides (but not bone side) without crowding, in batches if necessary, about 1 minute per side. Transfer meat to a large plate, then add leeks, carrots, celery, and bay leaves to pot and cook over moderately low heat, stirring occasionally, until vegetables begin to soften, about 3 minutes. Add garlic and cook, stirring, 1 minute.

Add broth, beer, and tomatoes with their juice, then add ribs with any juices and remaining spices accumulated on plate and bring liquid to a boil, uncovered. Cover pot and transfer to oven, then braise until meat is very tender, 2 to 2 1/2 hours.

Skim off excess fat from surface of sauce. Discard bay leaves.

More St. Patty's Day inspired treats later!

Red Pepper Soup and Scallop Ceviche Rocket

2009-03-04T10:38:00.006-05:00

For my sister's birthday dinner, I decided to go with a soup and salad first course.

For the soup I made a Roasted Red Pepper soup served in tall shot glasses and the salad was a scallop ceviche with arugula greens. I called the dish Red Pepper Shooter and Scallop Ceviche Rocket. I read somewhere that arugula is referred to as rocket in England and thought that sounded a lot more fun than just arugula salad. Unfortunately, I did not take a picture of this plate...but trust me, it looked great.

Red Pepper Shooter
3 red bell peppers, seeded
1 tbl. butter
1 tbl. olive oil
1 medium onion, chopped
1 clove garlic, minced
1 tbl. AP flour
1 healthy pinch red pepper flakes
A few sprigs of thyme
3 1/2 cups chicken broth
Salt and Pepper

Cut the peppers open and lay them flat on a foil lined baking sheet. Put them under the broiler until the skin is blistered and charred. Put them into a bowl and cover with plastic wrap to help steam the skin off. Once the skin is loosened, peel the skin off and chop the peppers into 1 inch chunks.

Meanwhile, heat the butter and oil then add the onions to saute. Add the garlic and red pepper flakes and continue about 1 minute. Add the flour to create a bit of a roux.

Add the roasted peppers, broth, and thyme. Bring to a simmer and let it do so for 20-25 minutes.

Use an immersion blender (or regular blender) to smooth out the soup. Add salt and pepper to taste.

Scallop Ceviche Rocket
3/4 lb. sea scallops, cut crosswise into 1/8 inch thick slices
1 jalapeno pepper, chopped into very small dice
1 clove garlic, minced
Juice from 8 limes, approximately 1 cup
2 tbl red onion, chopped into very small dice
1 seeded and diced tomato
Olive oil
Arugula
Avocado slices

Put the scallops, lime juice, jalapeno pepper and garlic in a bowl. Cover with plastic wrap and chill for at least one hour. The acid in the lime juice cooks the scallops. Some people poach the scallops ahead of time, but I find that unnecessary.

Just before serving, combine the onion and tomato in a bowl. Spoon out the scallops and add them to the tomato and onion mixture.

Use some of the lime juice to make a dressing with the olive oil. Serve on the arugula and decorate with the avocado slices. Top with the dressing.

The Trader Joe's Song

2009-02-26T16:14:00.002-05:00

If you haven't yet seen this brilliant musical tribute, you may want to do so soon before any corporate honchos put the ol' kibosh on it. Here it is:

What goes with Gołąbki?

2009-02-25T15:25:00.001-05:00

My sister’s birthday is this weekend and she has asked our mother to make Gołąbki – cabbage leaves stuffed with beef, onions, and rice served with a spicy tomato sauce.

I have been charged with the first course, but need some inspiration to find something that compliments the main. Any ideas???

Ideally, I’d like to do an amuse bouche and first course.

One more for Mardi Gras - Pączki

2009-02-24T08:54:00.004-05:00

One more posting on Mardi Gras...this time I'm going strictly commercial, though I am sure there are great recipes out there for these delectable treats.

All behold the Pączki! (pronouced ponch-key) This is one of those treats from my childhood that bring back vivid and strong memories. It is essentially a bismarck or jelly doughnut. Rich and delicious, they are traditionally filled with plum, prune or rose petal jam...these days you can find them filled with lemon, strawberry, blueberry or custard.

My memories of these are not associated with Mardi Gras, though that is what they are most closely tied to traditionally. My recollection goes back to when I was 5 or 6 on a trip to Poland. As my family waited for our relatives in Warsaw, we found a cafe and had black current juice and paczki. Delicious!

I had to post this because I saw these in the grocery store earlier this week and had a rush of nostalgia. I'm glad some company is marketing these to the general public for Mardi Gras celebrations. It is great to see a bit of my Polish heritage get some attention.

Mardi Gras Week - Beignets

2009-02-19T09:17:00.005-05:00

After watching Top Chef last night, I am certain that everyone is clamoring for a good beignet recipe. I know I am. The producers of the show definitely got the timing right for a New Orleans finals. Lots of great Creole and Cajun dishes for us to feast our eyes on and get inspired for Mardi Gras.

Here's one that I thought looked great: Brandied Apricot Beignets with Chocolate Dipping Sauce

Sauce:

3/4 cup heavy whipping cream
1 tablespoon brandy
1 tablespoon honey
10 ounces bittersweet or semisweet chocolate, chopped

Beignets:

1/2 cup chopped dried apricots
3 tablespoons plus 1/2 cup water
3 tablespoons sugar
3 tablespoons brandy
1/2 cup whole milk
6 tablespoons (3/4 stick) unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon salt
1 cup all purpose flour
4 large eggs
Vegetable oil (for frying)
Powdered sugar

For sauce:

Bring first 3 ingredients just to boil in medium saucepan. Remove from heat; add chocolate. Let stand 30 seconds. Whisk until smooth. do ahead Can be made 4 days ahead. Cover; chill.

For beignets:

Bring apricots, 3 tablespoons water, 3 tablespoons sugar, and brandy to boil in medium saucepan, stirring until sugar dissolves. Reduce heat to low, cover, and simmer 2 minutes. Remove from heat. Steep, covered, 30 minutes. Drain; reserve apricots and syrup.

Bring 1/2 cup water, milk, butter, and salt to boil in large saucepan over high heat, stirring until butter melts. Remove from heat. Add flour; stir briskly until dough gathers into ball. Place pan over medium heat; stir constantly until film forms on pan bottom, about 2 minutes. Cool 5 minutes. Using electric mixer, beat in eggs 1 at a time. Beat in apricots. DO AHEAD: Can be made 4 hours ahead. Cover; let stand at room temperature.

Preheat oven to 200°F. Line large rimmed baking sheet with paper towels. Pour oil into large deep saucepan to depth of 1 1/2 inches. Attach deep-fry thermometer to side of pan; heat oil to 330°F to 340°F. Working in batches of 5 or 6, drop dough by rounded teaspoonfuls into hot oil. Cook beignets until golden brown, adjusting heat to maintain temperature and turning after 2 or 3 minutes, about 5 minutes Total. Using slotted spoon, transfer beignets to sheet. Place in oven to keep warm.

Rewarm chocolate sauce over low heat. Mix in reserved apricot syrup.

Sift powdered sugar over beignets. Divide among plates. Serve with warm chocolate sauce.

(source: Epicurious.com)

Mardi Gras Week - Gumbo

2009-02-18T10:02:00.003-05:00

Now that we got the essential King Cake in the bag, it is now time to look at other Creole or Cajun inspired dishes...like a good gumbo. Besides being fun to say, gumbo is a delicious stew. So what's the difference between a Creole and Cajun gumbo? From what I understand about gumbos, Creole gumbos generally use a lighter (but still medium-brown) roux and include tomatoes, while Cajun gumbos are made with a darker roux and never contain tomatoes.

Cajun Style Gumbo
Ingredients
1 1/2 pounds small shrimp (51 to 60 count), shelled, deveined, shells reserved
1 cup clam juice (one 8-ounce bottle)
3 1/2 cups ice water
1/2 cup vegetable oil
1/2 cup AP flour
2 medium onions, chopped fine
1 medium red bell pepper, chopped fine
1 medium rib celery, chopped fine
6 medium cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 bay leaves
3/4 pound smoked sausage, such as andouille or kielbasa, sliced 1/4 inch thick
1/2 cup minced fresh parsley leaves
4 medium scallions , white and green parts sliced thin
Ground black pepper

Instructions

Bring reserved shrimp shells and 4 1/2 cups water to boil in stockpot or large saucepan over medium-high heat. Reduce heat to medium-low; simmer 20 minutes. Strain stock and add clam juice and ice water (you should have about 2 quarts of stock); discard shells. Set stock mixture aside.

Heat oil in Dutch oven over medium-high heat until it registers 200 degrees on an instant-read thermometer, 1 1/2 to 2 minutes. Reduce heat to medium and stir in flour gradually with wooden spoon, working out any small lumps. Continue stirring constantly, reaching into corners of pan, until mixture has a toasty aroma and is deep reddish brown, about the color of an old copper penny or between the colors of milk chocolate and dark chocolate, about 20 minutes. (The roux will thin as it cooks; if it begins to smoke, remove from heat and stir constantly to cool slightly.)

Add onion, bell pepper, celery, garlic, thyme, salt, and cayenne; cook, stirring frequently, until vegetables soften, 8 to 10 minutes. Add 1 quart reserved stock mixture in slow, steady stream, stirring vigorously. Stir in remaining quart stock mixture. Increase heat to high; bring to boil. Reduce heat to medium-low, skim off foam on surface, add bay leaves, and simmer uncovered, skimming foam as it rises to the surface, about 30 minutes.

Stir in sausage; continue simmering to blend flavors, about 30 minutes longer. Stir in shrimp; simmer until cooked through, about 5 minutes longer. Off heat, stir in parsley and scallions, adjust seasonings to taste with salt, ground black pepper, and cayenne; serve.

Countdown to Mardi Gras

2009-02-17T09:47:00.005-05:00

There is one week left until Mardi Gras...which means we all have one week to live it up before we give up all of our vices in the name of Lent. Yeah right...I might give up ONE vice, but certainly not the whole lot. There really is no reason to be miserable is there?

In any case, right on the heels of Salt and Pepper's Dessert Week, we're going to take a look at sinful eats and treats in celebration of Mardi Gras. Oh and if you want some beads, you know what to do!

King Cake

Serving a King's Cake during Mardi Gras celebrations is a tradition that honors the Magi who visited the Christ child on the twelfth night or Epiphany (January 6). The cake is shaped in a ring with a pecan, bean or plastic baby placed inside the dough, before baking, to represent the baby Jesus...though I believe there is a pagan tradition of a similar kind that preceded this representation. The cake is then decorated with the purple, green and gold colors of Mardi Gras, and divided among guests. Whoever finds the baby doll will be honored as King for the day and host the next King's Cake celebration.

Dough Ingredients:

4 packages active dry yeast
1/2 cup lukewarm water (110-115 degrees F)
1/2 cup granulated sugar
1 tablespoon salt
1/2 cup cold milk
1 cup plain or vanilla yogurt
2 teaspoons lemon juice
1 teaspoon vanilla extract
2 egg yolks, lightly beaten
1 stick butter
5-6 1/2 cups all-purpose flour

Filling Ingredients:
1 stick butter, melted
2 cups granulated sugar
3 tablespoons ground cinnamon
2 dried bean, shelled pecans, or naked plastic babies

Icing Ingredients:
3 tablespoons soft butter
4 cups confectioner's sugar
1 teaspoon vanilla or almond extract
4-6 tablespoons milk

Directions:
Combine the yeast, 1/2 of the sugar, and the lukewarm water in a very large bowl, stir well and set aside for a few minutes until the mixture swells slightly and small bubbles appear on the surface. Stir in the remaining sugar, milk, yogurt, lemon juice, vanilla and salt. Mix well. Add egg yolks and mix again.

In another bowl, work the butter into 5 cups of the flour.

Add the flour-butter mixture to the yeast mixture a cup at a time, mixing well after each cup is added. Begin to knead in the bowl, adding more flour if necessary to make a smooth, elastic dough. Turn out onto a lightly floured surface and knead about 5 minutes, adding more flour if the dough is still sticky.

Shape the dough into a ball and place in a bowl which has been buttered or sprayed with a no-stick spray. Cover and let stand in a warm place until dough doubles in size.

Punch dough down and divide in half. Roll each half on a lightly floured surface into a rectangle about 8 x 14 inches. Brush each rectangle with 1/2 stick of melted butter. Combine the sugar and cinnamon and sprinkle 1/2 of the mixture over each rectangle. Roll up from the wide end, as you would a jelly roll, inserting one of the dried beans, pecans, or naked babies along the way. Press the ends of the dough together and stretch the roll into an oval about 14 inches long. Place on a greased/sprayed cookie sheet and allow to rise in a warm place for about 45 minutes.

Bake in a preheated 350 degree oven for about 35-45 minutes until the cakes are golden brown and sound hollow when tapped with the fingers. Remove from the oven and cool for 30 minutes.

Beat the butter until softened. Add confectioner's sugar and vanilla and continue to beat, gradually adding milk until a glaze consistency is achieved. Use half of the icing on each cake.

Spread the icing evenly over each cake and decorate immediately with granulated sugar that has been rendered purple, green and gold with food coloring, making alternating bands of color.

Other decorating options:
Divide the icing into three portions and use food coloring to make purple, green and gold icing. Spread in alternating bands along the length of the cakes.

Use purple, green and gold gumdrops, jelly beans, or other candy to decorate the white icing.

OM NOMs 1.4 - Dessert Week

2009-02-13T08:45:00.012-05:00

It should come as no surprise that this week's OM NOM Nominations are all desserts. We've been loving looking at all sorts of delicious desserts that we are considering extending Dessert Week into Dessert Month. But that just may be gilding the lily, as my grandmother used to say.

First up is 5 Star Foodie who attended a glorious celebration of chocolate (Chocolate Festival) and took some amazing photos.

My Gourmet Love Affair posted these "most fudgey, rich, chocolately, peanut-buttery brownies on the face of the planet". Just looking at them, I might have to agree...Smorgasmic Fudge Brownies.

In my opinion, you can't have a list of chocolate desserts without at least one molten chocolate cake. What's Gaby Cooking offered up this recipe for a valentine's day special: Molten Chocolate Lave Cakes.

Anyone up for some cheesecake? An Edible Symphony shared this delicious looking Luxe Red Velvet Cheesecake.

This isn't fair...why can't we live near all these cooks making these beautiful desserts???

Dessert Week - pastry cream

2009-02-12T09:05:00.005-05:00

Today's dessert: PASTRY CREAM!
It is a rich custard...basically a vanilla pudding, and is the essential component for many classic French desserts including eclairs and other puff pastries, Napoleons, fruit tarts, etc.

Cook's note: The pastry cream can be made a day or two in advance, but do not fill your tart shells until just before serving. Once filled, the tart can be topped with fruit, glazed, and served within half an hour or so.

Ingredients
2 cups half and half
1/2 cup sugar
pinch of salt
5 large egg yolks (with the cordlike strands of egg white protein removed)
3 T. cornstarch
4 T. unsalted butter
1 1/2 t. vanilla extract

Directions
Heat half-and-half, 6 tablespoons sugar, and salt in medium heavy-bottomed saucepan over medium heat until simmering, stirring occasionally to dissolve sugar.

Meanwhile, whisk egg yolks in medium bowl until thoroughly combined. Whisk in remaining 2 tablespoons sugar and whisk until sugar has begun to dissolve and mixture is creamy, about 15 seconds. Whisk in cornstarch until combined and mixture is pale yellow and thick, about 30 seconds.

When half-and-half mixture reaches full simmer, gradually whisk simmering half-and-half into yolk mixture to temper. Return mixture to saucepan, scraping bowl with rubber spatula; return to simmer over medium heat, whisking constantly, until 3 or 4 bubbles burst on surface and mixture is thickened and glossy, about 30 seconds. Off heat, whisk in butter and vanilla. Transfer mixture to medium bowl, press plastic wrap directly on surface, and refrigerate until cold and set, at least 3 hours or up to 48 hours.

We used the pastry cream to fill individual tart shells like the one pictured for grandma and grandpa's anniversary party last year. Topped with some fresh fruit, these little tarts were a big hit!

Dessert Week - chocolate cups

2009-02-11T13:04:00.003-05:00

Homemade chocolate cups

Ingredients: 1 1/2 pounds of chocolate (It doesn't matter if it is white, dark, or milk...use whatever you like.)

You will also need some small balloons for this particular method.

Directions:
In double boiler over hot water, melt 3/4 pound of chocolate. Cool about 5 minutes. Inflate balloons to 4-inch diameter; knot. Holding balloons by knot, dip into chocolate, tipping to cover balloon halfway up with chocolate. Place balloon, knotted side up, on wax paper-lined baking sheet, holding balloon in place until it starts to set. Repeat with remaining balloons to make 8 cups. Place in freezer 5 minutes. Melt remaining 3/4 pound chocolate and repeat dipping procedure; place in freezer 10 minutes. Snip hole in each balloon to deflate; carefully peel away from chocolate. Refrigerate until needed. Use the same day.

(Source: Ghiradelli web site)

Fill the cups with mousse, pudding, fruit, ice cream, or anything you desire. We like a good chocolate mousse topped with raspberries.

Dessert Week - bread pudding

2009-02-10T08:50:00.005-05:00

With Valentine's Day coming up, it is only fitting that we highlight some of our favorite desserts this week. This one is an incredibly rich bread pudding with just a touch of bourbon to give it some kick.

One may notice that we love using booze in our recipes. In fact, several years ago we came up with the concept of a TV show called "Cooking with Booze" or "Cooking with Spirit" or something along those lines. But alas, a web site and book was created by a couple of Canadian guys called Cooking with Booze, so I guess there goes that idea. But that will never stop us from actually cooking with booze! So there!

Without further ado...Rich Bread Pudding with raisins

Ingredients
Cinnamon Sugar
2 T. sugar
1/2 t. cinnamon

Bread pudding
1/3 cup bourbon
3/4 cup raisins
4 large eggs
1 large egg yolk
3/4 cup sugar
2 1/2 cup whole milk
2 1/2 cup heavy cream
1 T. vanilla extract
1/4 t. ground nutmeg
1/4 t. salt
12 ounces white bread (about a half a loaf) cut into 1 1/2 inch squares
1 cup walnuts (completely optional...I do not care for walnuts so I omit them)
1 1/2 melted butter (unsalted)

For the Cinnamon Sugar: Mix sugar and cinnamon in small bowl; set aside.

For the Pudding: Soak raisins in bourbon until moistened and plumped, 20 to 25 minutes.

Adjust oven rack to lower middle position and heat oven to 325 degrees. Butter 13-by-9-inch baking dish.

Whisk eggs, yolk, and sugar in a large bowl to blend well. Whisk in milk, cream, vanilla extract, nutmeg, and salt. Stir in 6 cups prepared bread; mix thoroughly to moisten. Let stand 20 minutes.

Stir plumped raisins, any remaining bourbon, and walnuts (if using) into soaked bread mixture. Pour mixture into prepared baking dish. Scatter remaining 2 cups bread pieces on top, pushing down gently to partially submerge. Brush exposed bread with melted butter and sprinkle with cinnamon sugar. Bake until pudding is deep golden brown, is beginning to rise up sides of baking dish, and jiggles very slightly at the center when shaken, about 45 to 50 minutes. Let cool until set but still warm, about 45 minutes.

A nice sauce to go on top is this orange sauce...
1 cup orange juice
2 t. orange zest
1/2 cup sugar
1 T. cornstarch

Combine these ingredients in a saucepan and cook until thickened and bubbly. Add a dash of bourbon if you want to stay consistent with the booze theme.

And adding a dollop of whipping cream on top doesn't hurt either.

OM NOMs 1.3

2009-02-06T08:40:00.006-05:00

In this week's OM NOM Nominations, we highlight three recipes with the other white meat: pork!

The first one goes to For the Love of Cooking and the scrumptious looking Shredded Pork Taquitos. Here they use up some leftover pork roast...which everyone always is looking for ways to spruce up their leftovers. And there are cilantro and lime sour cream, guacamole, and salsa recipes to complete the dish.

The second nomination of the week goes to Sea Salt with Food and the delectable Braised Pork Belly recipe. Despite sharing their dislike for the fat part of the pork belly, I'm giving the post a nod for what looks to be an excellent pork experience. How can you not like the fat??? MMM...delicious pork fat...droooool.......

And finally, I had to nominate this one in the name of the bacon lovers of the world. SoCal Pastry Chef posted a recipe for Pork Candy. Inspired by an Emeril show, she shows how easy it is to take something that is good and make it better.

Nutella Ravioli

2009-02-05T22:57:00.003-05:00

We saw Giada De Laurentiis making this on her show and had to try it ourselves...were we so glad we did. They are delicious! How can you go wrong with deep fried Nutella?
In honor of Nutella day 2009, here it is. Thanks to Giada for this simple and tasty treat...

Nutella Ravioli

Ingredients
16 wonton wrappers
1 egg, beaten
1 cup Nutella
vegetable oil for frying
granulated sugar
powdered sugar

Directions
Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.

Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F.

Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)

Spray the top side of the mint leaves very lightly with nonstick spray. Working with 1 leaf at a time, dredge the coated side of the leaves in sugar to coat lightly.

Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar. Garnish with the sugared mint leaves and serve.

Differences

2009-02-04T16:35:00.002-05:00

Nearly no-knead bread

2009-02-04T11:33:00.007-05:00

Posted by Pepper

I'm not sure if it is a nesting reaction to the cold weather or what, but I am really in the mood to make some homemade bread. I would have done this over the past weekend, but I hurt my wrist playing racquetball and could not fathom kneading bread dough...unless Salt wanted to see me cry like a little girl from the pain it would have caused. And nobody wants to see that, right?

But I just came across a recipe for a nearly no-knead bread that I am going to have to try this in a few days. Why wait until this weekend? It has to sit for 8 to 18 hours before baking it...but for someone who is craving homemade bread and has wrist pains, a no-knead bread sounds like just the ticket!

Ingredients
3 cups unbleached AP flour
1/4 teaspoon instant yeast
1 1/2 teaspoon table salt
3/4 cup plus 2 T. water, at room temp.
1/4 cup plus 2 T. mild flavored lager
1 tablespoon white vinegar

Instructions

1. Whisk flour, yeast, and salt in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.

2. Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.

3. About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.

(Source: Cooks Illustrated)

Happy Recollections - Mutton Pie

2009-02-03T09:26:00.007-05:00

It is snowing...again. OK weather, I get it. No need to drive the point home.

Anywho, I just came across a posting for a New England Clam Chowder served in a bread bowl and it made me think about one of my favorite spots in Bloomington, IN where I went to school: The Irish Lion.

A bunch of us used to go there on days like this (or when we wanted to line our bellies with hearty food before a night of bar hopping) to get their wonderful Mutton Pies of Abbeyfeale - freshly baked bread bowl filled with their famous house Celtic Lamb Stew and a half yard of our favorite libation. I ususally went with a Guinness...you know, for authenticity sake.

Ah, those were the days.

OM NOM Nominations - 1.2

2009-01-30T09:00:00.007-05:00

Lots of OM NOM worthy recipes, photos and blogs this week so it was very hard to choose...oh who am I kidding? It is hard to choose EVERY week! Nevertheless, here are the picks of week...

The first choice is a great set of two recipes celebrating the Chinese New Year on Monday. It is a Shumai and Spring Roll dimsum from Cafe Nilson: Cafe Nilson - Dimsum. The year of the Ox rocks!

The second OM NOM goes to The Alchemist Chef with her Aphrodisiacs series. This last one is what caught my eye: The Alchemist Chef - aphrodisiacs grilled peaches but the White Truffle Fondue and Oysters 3 Ways also look great for a Valentine's dinner.

And lastly, with the Super Bowl coming up this weekend I would be remiss if I did not highlight this excellent post on the culinary differences of Pittsburgh and Arizona. Go check it out and vote for your favorite cuisine at Endless Simmer - Super Bowl Food Off.

Cold weather comfort food

2009-01-28T09:59:00.002-05:00

Even though there is about 10 inches of snow on the ground, Pepper had to go to work today. Boo on that! What's the point of snow if you don't get a snow day to either enjoy it or avoid it???

In any case, we're looking for some inspiration for cold weather comfort food. What do you like to eat when the weather is cold and snowy? (If you live in a warm climate, just humor us and pretend like you live somewhere cold and snowy.)

Get your own Poll!

Game Hens with Apricot Ginger Glaze

2009-01-27T09:34:00.005-05:00

Here's an easy and very tasty recipe that we had last night. I love game hens. They are somehow more sophisticated than chicken I suppose because they aren't nearly as popular. And they come in those convenient single servings...or for a lighter meal, save one hen for leftovers and split one hen for two people.

Roasted Cornish Game Hens with Apricot-Ginger Glaze for 2

2 Cornish game hens, backs removed and split in half lengthwise
salt and pepper
oil

Glaze
2 T. sesame oil
2 T. apple cider vinegar
2 cloves garlic, mashed into a paste
1 T. freshly grated ginger
1 t. Siracha (Asian chili sauce)
2/3 cup apricot jam

Set oven at 350.
Set the hens on a roasting rack skin side up and brush with oil. Season with s and p and pop it into the oven for 30 to 35 minutes until skin is golden brown.

Combine the glaze ingredients until smooth. Brush glaze onto hens and roast an additional 10 to 15 minutes.

L'explorateur

2009-01-26T08:44:00.007-05:00

On Saturday night, Salt and I got a babysitter and decided to try a new (for us) restaurant in Broad Ripple called L'Explorateur. My parents, who live in Indy, joined us for the evening. This was great because the odds of trying a wider variety of dishes with a couple of people who don't mind sharing increased greatly with them along...and my dad knows a thing or two about wine pairings which is helpful when trying out a new place and an unfamiliar wine list.

When you read reviews of the place, the overarching themes you pick up are "French-Asian influenced" "avant-garde" and "experimental" so we were excited to have an unusual experience something like you would expect from Ferran Adria, Grant Achatz or Wylie Dufresne...ok, so our expectations weren't quite that high, but somewhere along those lines. What you might also gather from the reviews is that L'Explorateur is widely inconsistent. One diner will have a fantastic experience filled with exciting and new flavors, while the next person will leave very disappointed with the poorly prepared food and bad service. Needless to say, we were very curious what we would get, in more than one sense.

We arrived for our 7:30 reservation and discovered that we really didn't need a reservation as half the restaurant was empty. Granted this place is off the beaten path a bit, but a half filled restaurant on a Saturday night is never a good sign. The décor and ambiance was great: cool and minimal, with white and pale green walls, dark brown ceilings, candles lighting the way and original art on display. They definitely showed some care in making the place look very high end.

The wait staff was courteous, but not entirely impressive when it came to answering our questions about the menu. We had looked online at their menu ahead of time and saw that they had a three course tasting menu with wine pairings. This sounded like a good idea when trying a new restaurant, but the menu was nothing more than what you could already get a la carte off the menu. That was a little disappointing. One nice thing about the wait staff - they are clearly very particular about assuring that your entire table is served at exactly the same time. As each course was served, four waiters circled our table with our plates and placed them in front of us in well choreographed synchronicity.

On to the food...
Amuse-bouche
A single steamed muscle on a garlic rubbed crostini. It was simple and tasted good, but a little pedestrian for a place that is supposedly innovative.

Starters
Escargot Ravioli - both of the ladies had this dish. It tasted good but lacked a little in visual appeal.
Fresh oysters - my dad had this and was very happy with it saying the oysters were just the right size and texture.
Hamachi Carpacio - I had this dish which is served with fresh grated horseradish, crunchy roe and chili oil. By far, this was the most visually stunning dish served and the taste matched: very delicate fish with the zing of the horseradish and chili oil and the surprising pops of roe. My mouth is watering just thinking about it.

Main course
Goat and sausage cassoulet (pictured) - Salt had this for her main, though I'm not sure if she was able to enjoy it as much as she could have after burning her tongue on the piping hot stew. The waiter really should have given her a heads up on that.
Fresh pappardelle with a pork bolognese - Dad had this one. A solid and well done dish...but a curiously Italian dish for a French/Asian inspired restaurant.
Duck confit - my mother and I both had the duck. It was served with roasted beets and a stuffed jalapeno pepper. Again I was the fortunate one to have the most visually appealing dish. And the taste was good, but not the best duck confit I've ever had.

Dessert
Chocolate cup cake with caramel sauce
Blueberry tart with porter ice cream
Banana pot de creme
All the desserts were lovely. However, except for the porter ice cream, nothing was too far outside of the norm.

Ender
Brown sugar and jalapeno popsicle - Made on the anti-griddle, we finally got something that could be considered avant-garde, though the verdict is still out on whether or not the popsicle was successful. I liked it, but Salt was not so sure.

So the real question when you go to a restaurant for the first time is "will you be going back?" I think now that we know what to expect (read: not very avant-garde) and with a meal that was enjoyable, we may be enticed back...particularly when the weather gets warmer and they open up their outdoor seating area. But with a half filled restaurant on the weekend, I'm curious to know if they'll be open long enough for us to do that.

Get to know Salt and Pepper

2009-01-24T15:40:00.004-05:00

We were interviewed by fellow blogger Foodie Pop. It took us a few days to get our answers coordinated, but we finally got them down.

Rules are as follows:

1. Leave me a comment saying, “Interview me.”
2. I will respond by emailing you five questions. I get to pick the questions.
3. You will update your blog with the answers to the questions. Be sure you link back to the original post.
4. You will include this explanation and an offer to interview someone else in the same post.
5. When others comment asking to be interviewed, you will ask them five questions.

Now...on to the questions:

1. If you could only read one book for the rest of your life, which one would it be?

Salt: The Complete Works of Shakespeare - everytime you read it you get something new out of it.
Pepper: the actual Hitchhiker's Guide to the Galaxy should this book ever actually exist.

2. What is a favorite food memory?

Salt: A post Thanksgiving Brunch - we were living in DC and almost all of our friends were from places other than DC so naturally would leave for holidays. We still wanted to celebrate the holiday with our friends so we organized a brunch a few days after Thanksgiving when everyone got back to town. Also fresh turkeys are ridiculous cheap right after Thanksgiving when stores are trying to get rid of them.
Pepper: New Year's Eve 2006 - we hosted a dinner for 20 people to celebrate the new year. The menu included scallop ceviche, wild mushroom soup, herb crusted lamb, and vanilla panna cotta for dessert. It was a lot of work, but everything came out beautifully and the timing was perfect...midnight came just as we were serving dessert and champagne.

3. A fast food chain offers you $50 a day for the rest of your life to eat one meal off their menu every day. The alternative is they give you a $1,000 a day, but a loved one must now take your place and eat all three meals off their menu. You are welcome to share the money, but only one person can take your place. So for the rest of YOUR life, this person can eat only fast food. Which do you choose and why?

Salt: I wouldn't take the deal.
Pepper: After watching Morgan Spurlock's documentary Super Size Me, I can't imagine subjecting anyone to that much fast food. And I'm just not that into fast food. So I'd turn down the deal.

4. Everyone has a favorite dish, or two. Pick one of yours and name a song that makes you feel as good as that dish.

Salt: Food - Eel and avacado sushi roll. Song - No song can make me feel as good as eating this.
Pepper: Food - Roasted duck with rose petal sauce. Song - What a wonderful world by Louie Armstrong

5. If you could interview anyone, who would you choose and why? Anyone, no limitations.

Salt: William Randolf Hearst - there is a lot of speculation about him but nobody really knew why he did what he did. So it would be interesting to get a little insight into what he was up to and what he was thinking...or if he was just crazy. Which would make for a good interview.
Pepper: The Dalai Lama - I've heard him speak in front of a huge crowd, but would love to sit down with him to talk with him one on one.

OM NOM Nominations - 1.1

2009-01-23T08:33:00.011-05:00

Ok, here we go with the first OM NOM NOM Nominations.

First up is Hello, Hawaii, How Are You? Pulled Chicken from Coconut & Lime.

Coconut Lime - pulled chicken

I don't know if it is because it reminds me of summer and warmer weather or if the sandwich just looks incredibly tasty. Either way when I read this, I literally started to drool with anticipation to make it. Someone get me a towel. Definitely OM NOM NOM worthy in my book.

Next is a Szechuan Syle Hot and Sour Soup from So Many Cookbooks...So Little Time
So Many Cookbooks - Szechuan Style Hot and Sour

First of all, I like the idea of getting two meals out of one package of pork tenderloins...particularly when we're just cooking for the two of us and tenderloins usually come two per package. That's a lot of pork for two people. Secondly, with all this cold weather in our area, a good Hot and Sour soup just sounds really good right about now...and right in time for the Chinese New Year!

The final choice this week goes to 5 Star Foodie and her Rack of Lamb with Saffron Cream.
5 Star Foodie - Rack of Lamb with Saffron Cream

This recipe gets an OM NOM for being creative, upscale and comforting all at the same time. As an added bonus she includes a dessert recipe for a Fruit Paella which sounds delicious and a great finisher for that meal.

I also want to give a shout out to the Inaugural Luncheon menu which included Seafood Stew, Duck Breast with Cherry Chutney, Herb Roasted Pheasant with Wild Rice Stuffing, Molasses Whipped Sweet Potatoes, and a Cinnamon Apple Sponge Cake. A big OM NOM NOM to that menu!!!

Best TC Line

2009-01-22T09:01:00.002-05:00

By far the best comment from Top Chef this season has got to be Fabio's comment last night as he is about to run the front of house for his team in Restaurant Wars..."We could serve monkey ass in an empty clam shell and still win this thing."

Brilliant!

OM NOM Nominations

2009-01-21T11:30:00.009-05:00

OM NOM NOM NOM - the sound of ravenous eating.

Popularized by the character Cookie Monster on Sesame Street, it is now used commonly in speech to denote something tasty.

CM exclaims "OM NOM NOM NOM" when gobbling down cookies and whatever else goes in his mouth.

The OM NOM NOM NOMINATION will be awarded to the recipes, photos or entire blogs that a. make me hungry, b. make my mouth water, or c. make me go uncontrollably googly eyed and crazy.

Bacon and Peas Risotto

2009-01-20T14:31:00.005-05:00

I tried out this recipe from the January issue of Gourmet last night. A couple of changes I made to it...I doubled the recipe since I was cooking for two and the magazine touted this as a gourmet meal for one. I also added sauteed chopped onion, about a quarter cup of dry vermouth as the first bit of liquid added to the risotto and WAY more Parmigiano-Reggiano than it called for in the recipe...I would guess it ended up being about 3/4 cup of cheese. That's just how I roll.

Ingredients
1 3/4 cups reduced-sodium chicken broth
1/2 cup water
1 bacon slice, chopped
1 large garlic clove, finely chopped
1/3 cup Arborio rice
1/3 cup frozen peas
2 tablespoons grated Parmigiano-Reggiano
1 tablespoon unsalted butter
1/4 teaspoon grated lemon zest
1/4 teaspoon fresh lemon juice

Bring broth and water to a simmer in a small saucepan.

Cook bacon in a small heavy saucepan over medium-low heat, stirring, until crisp. Transfer with a slotted spoon to a paper towel to drain.

Add garlic to bacon fat in pan and cook, stirring occasionally, until pale golden, about 1 minute. Add rice, stirring to coat.

Add 1/4 cup hot broth mixture and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth mixture, about 1/4 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking but still al dente, 18 to 22 minutes. (Reserve leftover broth mixture.)

Add peas and cook, stirring occasionally, 2 minutes.

Stir in cheese, butter, zest, and juice. Thin risotto with some of reserved broth mixture if desired and season with salt and pepper. Top with bacon.

Yes, Pecan!

2009-01-20T08:49:00.002-05:00

Happy Inauguration Day!

Shrimp Bisque and City Chicken

2009-01-19T14:24:00.006-05:00

Last night we celebrated my father's birthday with a quiet family dinner. The menu included veal roast in a Madeira cream sauce, roasted potatoes, and this very delicious Shrimp Bisque. We also made an orange-vanilla cake with Swiss meringue buttercream with fresh red raspberries and candied orange slices.

By the bye...my dad shared with me a recollection from his youth about how veal was such an unpopular meat when he was growing up. He said that butchers practically had to give it away. They would chunk it up and put it on sticks for people to deep fry and called it City Chicken.

Velvety Shrimp Bisque

Makes 6 cups, serving 4 to 6.

Shrimp shells contribute a lot of flavor to the bisque, so be sure to purchase shell-on shrimp. Large 21- to 25-count shrimp are a good size to use. If your food processor is small and your shrimp are extra large, process them in two batches. For straining the bisque, if you do not own a chinois, use a china cap or large sturdy mesh strainer lined with a double layer of damp cheesecloth.

Ingredients

2	pounds shell-on shrimp , preferably Gulf or Mexican Whites
3	tablespoons olive oil
1/3	cup brandy or cognac, warmed
2	tablespoons unsalted butter
1	small carrot , chopped fine (about 3 tablespoons)
1	small rib celery , chopped fine (about 3 tablespoons)
1	small onion , minced (about 6 tablespoons)
1	medium clove garlic , minced
1/2	cup unbleached all-purpose flour
1 1/2	cups dry white wine
4	bottles clam juice (8-ounce, 4 cups total)
	1 can (14.5 ounces) diced tomatoes, drained
1	sprig fresh tarragon leaves
1	cup heavy cream
1	tablespoon lemon juice from 1/2 lemon
	pinch cayenne pepper
2	tablespoons dry sherry or Madeira
	Table salt and ground black pepper

Instructions

1. Peel 1/2 pound shrimp, reserving shells, and cut each peeled shrimp into thirds. With paper towels, thoroughly pat dry remaining shrimp and reserved shells.

2. Heat 12-inch heavy-bottomed skillet over high heat until very hot, about 3 minutes. Add 1 1/2 tablespoons olive oil and swirl to coat pan bottom. Add half of shell-on shrimp and half of reserved shells; sauté until deep pink and shells are lightly browned, about 2 minutes. Transfer shrimp to medium bowl and repeat with remaining oil, shell-on shrimp, and shells. Return first browned batch to skillet. Pour warmed brandy over shrimp and wave lit match over pan until brandy ignites, shaking pan. When flames subside, transfer shrimp and shells to food processor bowl fitted with steel blade and process until mixture resembles fine meal, about 10 seconds.

3. Heat butter in large, heavy-bottomed Dutch oven over medium heat until foaming. Add carrots, celery, onion, garlic, and ground shrimp; cover and cook, stirring frequently, until vegetables are slightly softened and mixture is fragrant, about 5 minutes. Add flour and cook, stirring constantly, until combined thoroughly, about 1 minute. Stir in wine, clam juice, and tomatoes, scraping pan bottom with wooden spoon to loosen browned bits, if any exist. Cover, increase heat to medium-high, and bring to boil; then reduce heat to low and simmer, stirring frequently, until thickened and flavors meld, about 20 minutes.

4. Strain bisque through chinois into medium container, pressing on solids with back of ladle to extract all liquid. Wash and dry now-empty Dutch oven; return strained bisque to Dutch oven and stir in tarragon, cream, lemon juice, and cayenne. Bring to simmer over medium-high heat; add reserved peeled and cut shrimp and simmer until shrimp are firm but tender, about 11/2 minutes. Discard tarragon sprig; stir in sherry, season to taste with salt and pepper, and serve hot.

Birthday Cakes

2009-01-19T13:28:00.007-05:00

These are pictures of my nephew Aidan's 2nd birthday cake.

Here are the pictures of EZ-E's first birthday cake.

Top Chef Drinking Game

2009-01-19T12:27:00.005-05:00

Now that I'm in the process of moving all food related posts from my other blog to this one, I thought it would be fitting to start by reposting the most linked to post.

Originally posted on 3/18/08
I was just looking over the Top Chef blogs while eating lunch. Former contestant and now consultant Lee Anne Wong mentions a Top Chef Drinking Game, but does not explain the rules. What a tease.

Thank God for the Internets…I found this over on Mange Mes Briefs.

The Top Chef Drinking Game

The Premise: There are two teams, although more are likely. One team are the Judges, i.e. Tom Collichio, Gale Simmons, Ted Allen and whomever the guest judge is. I am also grouping the host, Padma Lakshmi, in with this since although she’s not a judge, nor qualified to be one, she nonetheless offers up plenty of fodder for the game.

The second team are the contestants. These are the actual “chefs” in the competition. The season starts out with 15 contestants and week by week they are whittled away until the final chef remains.

The Rules: Here is where we start the game. Any alcoholic beverage could be used but for the sake of simplicity we will consider one drink to be one ounce of spirits, i.e. vodka, tequila, gin, etc… Everybody picked their sides? Okay, let’s go.

The Game:

For the Judges, take one drink …

Whenever the host, Padme, says anything that she is totally unqualified to talk about. This usually ends up being anything that comes out of her mouth so be careful here. You might want to leave this one out of the game or you could end up passing out before the first commercial break.

Whenever head judge Tom Colicchio makes a remark along the lines of “This is Top Chef not Top (whatever)”.

Whenever the guest judge happens to be a chef who’s probably not very well known outside of his cooking region. Take two drinks if he thinks he’s famous now that he’s a guest judge on Top Chef and feels the need to act like a dick.

Whenever judge Gale Simmons mentions Food and Wine magazine, her real employer.

Whenever the guest judge is Anthony Bourdain. Take one additional drink for every pithy comment he says that the other judges are merely thinking.

New one for the current season: Whenever judge Toby Young makes a requisite British Reality Show Judge insult (a la Simon Cowell or Gordon Ramsey.) See Toby Young Insult Tracker for more details.

Whenever head judge Tom Colicchio remarks about how he only cares about the food and not about whatever drama happens to be ensuing.

Whenever any judge asks a contestant what their inspiration was for the dish they’ve prepared.

Whenever Tom says "You played it safe" or "You seem to be content in the middle."

For the Contestants, take one drink …

Whenever a contestant says something along the lines of “I don’t care if others don’t like me because I’m here to compete, not make friends”.

Whenever a contestant says they should have no problem with a particular challenge because it’s in their area of expertise. Two drinks if they fail the challenge.

Whenever a contestant attributes their poor performance to being so far away from family and friends. Two drinks when the show is filmed near their home (i.e. filmed in LA and they happen to live in Santa Monica.)

Whenever a contestant expresses concern that they’ve never had experience with an ingredient or appliance that anyone who’s worked in a restaurant should know how to use… like a charcoal grill.

Whenever a contestant makes a “trio” of something. Two drinks if it’s a “duo” or “quartet”.

Whenever a contestant gets excessive with the adjectives in describing their dish. Two drinks if the adjectives sound like they came from a mid 1950’s copy of RedBook, such as “succulent”.

Whenever a contestant accuses another of stealing their ideas, style, ingredient, etc…

Whenever a contestant completely misses the entire point of the challenge. This includes, but is not limited to, the following: Serving poached lobster as your dish in a grilling challenge, creating an amuse for an entree challenge or using the featured ingredient as a garnish at best.

Whenever any plate garnish is purely decorative and inedible.

An addition of my own...Whenever a contestant utters the catch phrase of the season (i.e. "it is what it is" or "throw under the bus.")

Another addition from the comments section: The losing cheftestant saying "it was an honor to cook for you" to the judges.

For both Contestants and Judges take one drink …

Whenever the product placement reaches obscene levels. Just like including Padme in the hosts, this might be dangerous… Apply at your own risk.

Whenever all contestants express complete shock at finding out what a particular challenge will be. Two drinks if it’s completely unwarranted; “This challenge is cooking shrimp?! No!! I’ve never done that before!”

These are just the most obvious. I’m sure there will be more and we will all thank Bravo for keeping us inebriated.