Once Upon a Tine
Wednesday, May 07, 2008
For Dinner Tonight
Sunday, May 04, 2008
MEXICAN CHOPPED SALAD OF BLACK BEANS, JICAMA, COTIJA CHEESE, AVOCADO AND MORE
WITH MARGARITA VINAIGRETTE
INGREDIENTS
2 grilled chicken breasts, cooled and chopped and tossed with juice of 1/2 lime and salt and pepper and 1 tsp New Mexico red chile powder
2 avocados, chopped and tossed with lemon juice
1 1/2 cups canned black beans, drained and rinsed
1 jicama, peeled and grated
1/2 cup Cotija cheese, crumbled
1/2 red onion, finely chopped
3 navel oranges, peeled and segmented
1/2 cup toasted pepitas
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INGREDIENTS - Vinaigrette
1/2 cup fresh orange juice
1/2 cup vegetable oil
4 TBSP tequila
4 TBSP fresh lime juicee
1 tsp triple sec or other orange flavored liqueur
4 tsp honey
Salt and pepper to taste
PREPARATION - Salad
1. Arrange the ingredients decoratively in rows on a large platter.
2. At the table, drizzle the vinaigrette over the salad, toss gently with tongs. Serve.
.
PREPARATION - Vinaigrette
1. Whisk together all ingredients and set aside.
WITH MARGARITA VINAIGRETTE
INGREDIENTS
2 grilled chicken breasts, cooled and chopped and tossed with juice of 1/2 lime and salt and pepper and 1 tsp New Mexico red chile powder
2 avocados, chopped and tossed with lemon juice
1 1/2 cups canned black beans, drained and rinsed
1 jicama, peeled and grated
1/2 cup Cotija cheese, crumbled
1/2 red onion, finely chopped
3 navel oranges, peeled and segmented
1/2 cup toasted pepitas
.
INGREDIENTS - Vinaigrette
1/2 cup fresh orange juice
1/2 cup vegetable oil
4 TBSP tequila
4 TBSP fresh lime juicee
1 tsp triple sec or other orange flavored liqueur
4 tsp honey
Salt and pepper to taste
PREPARATION - Salad
1. Arrange the ingredients decoratively in rows on a large platter.
2. At the table, drizzle the vinaigrette over the salad, toss gently with tongs. Serve.
.
PREPARATION - Vinaigrette
1. Whisk together all ingredients and set aside.
Labels: Salad
Sunday, April 20, 2008
Fries with that?
Here's a new item on the market in Switzerland. Does this seem like a good idea?The entire cheeseburger comes in the can. You just boil the can for a few minutes and pop it open. This is a strange yet interesting sort of MREs. Shoot with a little powdered wine, it would do in a tight moment I guess. Ingenious!Wednesday, April 16, 2008
Strawberry and Mascarpone Granita
1 cup water
1/2 cup sugar, plus 1 tablespoon
1/2 cup chopped fresh mint leaves
2 cups chopped strawberries, plus 1 cup finely chopped
1/2 cup mascarpone cheese
3 tablespoons lemon juice
Pinch salt
Place the water, 1/2 sugar, and mint in a small pan and bring to a simmer, stirring occasionally to help dissolve the sugar. Let simmer over low heat to steep the mint. Then strain the mint from the simple syrup. Discard the mint.
In a food processor combine 2 cups of strawberries with the remaining 1 tablespoon of sugar. Run the machine to puree the strawberries. Add the mascarpone cheese, lemon juice, and salt. Run the machine until the mascarpone cheese is fully incorporated. Add the mint simple syrup and run the machine to combine. Place the strawberry mixture in an 8 by 8-inch glass dish and place the dish in the freezer. The mixture will take about 4 hours to freeze.
To serve, use a fork to scrape the granita. Spoon the mixture into chilled bowls. Top with the finely chopped strawberries. Serve immediately.
Place the water, 1/2 sugar, and mint in a small pan and bring to a simmer, stirring occasionally to help dissolve the sugar. Let simmer over low heat to steep the mint. Then strain the mint from the simple syrup. Discard the mint.
In a food processor combine 2 cups of strawberries with the remaining 1 tablespoon of sugar. Run the machine to puree the strawberries. Add the mascarpone cheese, lemon juice, and salt. Run the machine until the mascarpone cheese is fully incorporated. Add the mint simple syrup and run the machine to combine. Place the strawberry mixture in an 8 by 8-inch glass dish and place the dish in the freezer. The mixture will take about 4 hours to freeze.
To serve, use a fork to scrape the granita. Spoon the mixture into chilled bowls. Top with the finely chopped strawberries. Serve immediately.
Tuesday, March 04, 2008
Cigars and an E-Pea-finy
I gave snow peas a second chance tonight and they won!The balance of the day was spent on the front lines with Zach as we built plastics. We have gotten quite comfortable in our working environment as a duo. Zach loves coming to work for the always interesting fridge and a stream of Big Brother from one media source or another.
With the work day concluded, I took a jaunt to the corner humidor as I have not had a fresh and easy cigar in quite awhile. Marney welcomed me back with her smile and friendly nature. She was ringing up a customer when I walked in. She said "I'll meet you there" as I walked to the back of the store where the smoking pit is assembled. I sat in the room with big leather chairs, the kind that cracks with time and have button studs running down the arms. The coffee table between us was littered with shop appropriate magazines. She gather some must try cigars and joined me. Marney had a new hairdo, once again and I commented on it. She looked fabulous! We made comfortable small talk as familiar strangers do. I felt dumpy next to her new found glamour and voiced it. Marney grabbed my hand and her shop phone and dragged me next door to the amazing salon she is frequenting, introducing me to Kim, makeover artist. "This girl needs to be refreshed" was all she said. Kim assessed my hair, makeup - or lack thereof and frumpy situation. She was expressive about changes she could make as she combed her fingers through my hair and took my chin in hand to scrutinize the trouble. She had a solution and I have an appointment with beauty next Tuesday at noon.
I broke in a new wok tonight and my smoke alarms rang with glee as the thing smoked sesame seed oil. When it appeared to be properly fermented, I tossed in some veggies along with spices, soy, sugar and a little water. I've never been a fan of snow peas or vegetables in general. Turns out, this was the perfect solution to my aversion. I cooked them slightly underdone, just a bit of a crunch. The meal was satisfying, even the snow peas. With a perfectly fresh chocolate flavored cigar for desert.
Labels: Light Dinner, Main Course, Vegetables
Saturday, March 01, 2008
Greek Salad
It's no secret, I am completely obsessed with the new WHOLE FOODS store that just opened in Scottsdale at 101 and Scottsdale Road, just 2.7 miles from my eastside residence. This store is a virtuous circle entwining the food chain, human beings and Mother Earth: each is reliant upon the others through a beautiful and delicate symbiosis. Walking through the door sends me right into that Zen Place that I aspire to always reside in. One of the more delicious finds this week, and my current obsession is the Greek Salad found in the Bistro Bar for a mear $11.99 a pound. Yikes! Sick of paying out the nose for tomatoes and feta, I reproduced their recipe today with good results! Here's what I came up with:
Country Feta and Tomato Salad
Saláta Horiátiki
2 firm cucumbers
3–4 ripe tomatoes, cored and cut into bite-sized slices
1 large green pepper, seeded and cut into bite-sized pieces
1 small red onion, peeled and thinly sliced
4–6 ounces Feta cheese, cut into cubes
1/2 cup pitted Kalamata olives
1 tablespoon chopped fresh oregano leaves
1/4 cup red wine vinegar
2/3 cup extra virgin olive oil
sea salt, to taste
ground pepper, to taste
Peel cucumber and cut in half lengthwise. With a small spoon, scrape out seeds, then cut into bite sized chunks. Place in a large bowl and gently combine with tomatoes, green pepper, onion, Feta cheese and olives. In a small bowl combine oregano and vinegar and whisk in olive oil. Pour half the dressing over salad and season with salt and pepper. Serve with remaining dressing on the side.
2 firm cucumbers
3–4 ripe tomatoes, cored and cut into bite-sized slices
1 large green pepper, seeded and cut into bite-sized pieces
1 small red onion, peeled and thinly sliced
4–6 ounces Feta cheese, cut into cubes
1/2 cup pitted Kalamata olives
1 tablespoon chopped fresh oregano leaves
1/4 cup red wine vinegar
2/3 cup extra virgin olive oil
sea salt, to taste
ground pepper, to taste
Peel cucumber and cut in half lengthwise. With a small spoon, scrape out seeds, then cut into bite sized chunks. Place in a large bowl and gently combine with tomatoes, green pepper, onion, Feta cheese and olives. In a small bowl combine oregano and vinegar and whisk in olive oil. Pour half the dressing over salad and season with salt and pepper. Serve with remaining dressing on the side.
A taste extravaganza! It's all just Greek to me.................
Thursday, February 21, 2008
Spanakopita
Ingredients:
2 lbs. fresh spinach
3 lg. eggs
1 tsp. saltPepper to taste
1/2 tbsp. nutmeg (may omit)
1/2 lb. Feta cheese
6 oz. cottage cheese or Ricotta
1/2 lb. butter, melted
1 pkg. phyllo dough
1 onion, finely chopped
Directions:
Wash spinach; discard stems. Dry thoroughly as possible on absorbent paper; cut in pieces. Saute onion in butter until soft. Cool. Add spinach, scallions, eggs, cheeses, salt, pepper, and nutmeg. Mix well. Place 6 or 7 layers of phyllo pastry sheets in an 11 x 14 x 2 inch pan. Brush each sheet well with melted butter. Add spinach mixture, then place 7 or 8 layers of phyllo pastry sheets on filling, again buttering each sheet with melted butter. Cut (squares like) through the top layer. Bake in 350 degree oven for 1 hour until brown and crisp. Cut after 5 minutes. Can freeze uncooked Spanakopita. Can also be used as an appetizer.
Butternut Squash Soup
We always have the most amazing squash soup when we go to Tutti Santi's that I made this attempt to duplicate it.
Ingredients: 4 bacon slices, cut into 1/2-inch pieces
1 yellow onion, diced
2 celery stalks, diced
1 bay leaf
1 tsp. chopped fresh sage
4 tsp. kosher salt
1 tsp. freshly ground peppe
2 russet potatoes, peeled and cut into 1/2-inch cubes
1/4 cup white wine
3 cups chicken broth
1 jar (32 oz.) butternut squash puree **
1/2 cup heavy cream
Directions:
In a large Dutch oven over medium heat, cook the bacon, stirring frequently, until crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel. Set aside. Pour off all but 1 Tbs. of the fat from the pan and return the pan to medium heat. Add the onion, celery, bay leaf, chopped sage, the 4 tsp. salt and the 1 tsp. pepper and cook, stirring occasionally, just until the vegetables are soft, 5 to 6 minutes. Stir in the potatoes, cover and cook, stirring occasionally, for 3 minutes. Add the wine and simmer, stirring to scrape up the browned bits, for 1 to 2 minutes. Add the broth and bring just to a boil. Reduce the heat to low and gently simmer until the potatoes are tender, about 12 minutes. Add the butternut squash puree and bacon and simmer for 5 minutes. Stir in the cream and adjust the seasonings with salt and pepper. Remove the bay leaf and discard. Ladle the chowder into warmed bowls and garnish with sage leaves. Serve immediately. Serves 6 to 8. Make-Ahead Tips: Make the soup (withholding the cream) up to 1 day in advance. Cool to room temperature, then cover and refrigerate until just before serving time. When reheating the soup, stir in the cream.
Butternut Squash Puree'
Cut the Squash in half lengthwise. Scoop out the seeds with a spoon and dry them for planting. Place each half of the squash cut side down on a cookie sheet with a little water on the bottom. Bake for 20 minutes at 350 degrees. Remove and let cool. The squash will be soft. Scrape the pulp out with a spoon and put it in a blender or food processor. Add a little buttermilk, salt & pepper and blend until it is a smooth puree".Monday, February 18, 2008
Breakfast at Tiffany's
The work week is shaping up to be a busy one. I have a record 1,400 connectors in inventory to complete in the next day or two. I find myself eating breakfast in the truck a lot lately, always on the commute that time of day. This morning I dunked a cinnamon roll in milk, had one bite and vowed to eat later. Mel called during my drive to coordinate schedules for the day. We ran an errand that eventually led us to downtown Glendale, the antique shopping capitol of Arizona. The place is far removed from the city around it. With quaint shops, streetlights and tourists crawling around it was endearing. We found our hungry selves at a nondescript Mexican restaurant named Bitzee Mama's for breakfast. They do a stellar breakfast for under $5. Much to my dismay, Mel ordered chicken fried steak with country gravy. I supersceeded his selection by asking for a bowl of fruit. A little ruffage after all of that lard would be in order. The food was exceptional. They rivaled grandma's cooking right down to the pre-buttered white toast of death that I enjoyed every bite of.
Spell checker is still not working. I'm sure I will hear about it.
I found an over-the-top French toast recipe that I'm going to try out on Mel, as the man loves his breakfast. By using croissants instead of regular bread, and cream instead of milk, it is enough to harden anyone's arteries. But since we participated in chicken fried steak this morning, this almost seems healthy in comparison.
INGREDIENTS:
5 eggs
5 eggs
2/3 cup milk
1/3 cup Triple Sec - yes, not kidding
Finely grated zest of 1 orange
2 teaspoons of cinnamon
Stale croissants
Maple syrup
Fresh berrie
Butter
DIRECTIONS:
1 Beat eggs and milk together. Add the Triple Sec, orange zest, and cinnamon. Whisk until well blended. Pour into a shallow bowl.
1 Beat eggs and milk together. Add the Triple Sec, orange zest, and cinnamon. Whisk until well blended. Pour into a shallow bowl.
2 Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture. Melt some butter (or use vegetable oil) over a skillet on medium high heat. Add as many slices of bread onto the skillet as will fit at a time. Fry until brown on both sides, flipping the bread when necessary.
3 Serve hot with butter, maple syrup, and fresh berries.
Wait for your applause.
Labels: Breakfast
Sunday, February 17, 2008
Fair Trade
My life began to reinvent itself some 11 months ago without warning. I don't know which would have been worse. To be forewarned and anticipate the fear of it? Or to have it hit you square between the eyes giving you a few more days of ignorant bliss? I got the bliss. Change is always good in the heart of the optomistic thinker. I am embracing this blank slate in front of me by doing things I have never done or imagined, a sort of living with "wild abandon" if you will.
This includes things like grocery shopping at "Whole Foods" instead of Fry's. Having a 4 star dinner at 9 PM on a Thursday night at a local hot spot, even if I did have to work the next day. Going for a hike on Thunderbird mountain with my camera at sunset because I felt like it. Writing all night almost every night and thriving for the difference it has made in me. I stand in awe of my journey as it has never led me astray. Halfway through, I am shaking hands with myself... as if we just met.
This includes things like grocery shopping at "Whole Foods" instead of Fry's. Having a 4 star dinner at 9 PM on a Thursday night at a local hot spot, even if I did have to work the next day. Going for a hike on Thunderbird mountain with my camera at sunset because I felt like it. Writing all night almost every night and thriving for the difference it has made in me. I stand in awe of my journey as it has never led me astray. Halfway through, I am shaking hands with myself... as if we just met.
Fajitas again tonight
Labels: Light Dinner, Main Course, Whole Foods
Friday, February 15, 2008
Chicken and Pistachio Pate'
My french mother-in-law used to make the most God awful Pate' and I choked it down holiday after holiday. Hers had pockets of some gelatin like substance that I would pick out and set aside for later scrutinity. I do love a good pate' and have attempted to bake my own without the mystery goo. This is the result of my experiment.- 2 pounds boneless chicken meat
- 1 (6-ounce) skinless boneless chicken breast
- 2/3 cup fresh white breadcrumbs
- 1/2 cup heavy cream
- 1 egg white
- 4 scallions, finely chopped
- 1 garlic clove, finely chopped
- 3 ounces cooked ham, cut in 3/8-inch cubes
- 1/2 cup shelled pistachio nuts
- 3 tablespoons chopped fresh tarragon
- pinch ground nutmeg
- 3/4 teaspoon salt
- 1 1/2 teaspoon pepper
INGREDIENTS
- DIRECTIONS
- 1. Trim all the fat, tendons and connective tissue from the 2 pounds chicken meat and cut into 2 inch cubes. Put in a food processor fitted with a metal blade and pulse to chop the meat to a smooth puree in two or three batches. Or alternatively pass the meat through the medium or fine blade of a food mill. Remove any white stringy pieces.
- 2. Preheat the oven to 350°F. Using a sharp knife, cut the chicken breast fillet into 3/8 inch cubes.
- 3. In a large mixing bowl, soak the breadcrumbs in the cream. Add the pureed chicken, egg white, scallions, garlic, ham, pistachio nuts, tarragon, nutmeg and salt and pepper. Using a wooden spoon or your fingers, mix until very well combined.
- 4. Lay out a piece of extra wide strong foil about 18 inches long on a work surface and lightly brush oil on a 12 inch square in the center Spoon the chicken mixture onto the foil to form a log-shape about 12 inches long and 3 1/2 inches thick across the width of the foil. Bring together the long sides of the foil and fols over securely to enclose. Twist the ends of the foil and tie with string.
- 5. Transfer to a baking dish and bake for 1 1/2 hours. Let cool in the dish and chill until cold, preferably overnight. Serve the pate sliced with a green salad and a crusty loaf of french bread.
http://www.grouprecipes.com/39838/chicken-and-pistachio-pate.html 
