Once Upon a Tine

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.


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posted by Jules at 6:59 PM 1 comments

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.
Fajitas again tonight

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posted by Jules at 7:10 PM 0 comments

Wednesday, January 23, 2008

Dinner Inspiration

Crispy pork cutlets with capers, lemon, arugula, and chopped eggs


INGREDIENTS

1 lemon
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
1 teaspoon coarse kosher salt plus 1 large pinch
1 teaspoon freshly ground black pepper
2 large heritage pork tenderloins (2 1/2 pounds total)
1/2 cup all purpose flour
3 large eggs, beaten to blend
3 cups fresh breadcrumbs made from crustless French bread
3/4 cup freshly grated Parmesan cheese
Olive oil
3 tablespoons drained capers
4 cups (lightly packed) arugula
2 tablespoons extra-virgin olive oil
4 warm or room-temperature large hard-boiled eggs, peeled, coarsely chopped




PREPERATION:




Set 1 rack on each of 2 rimmed baking sheets. Using small sharp knife, cut all peel and white pith from lemon. Quarter lemon lengthwise, then thinly slice crosswise. Cover and chill lemon slices; discard peel. Mix sage, thyme, 1 teaspoon coarse salt, and 1 teaspoon ground pepper in small bowl.Trim 2 inches from tapered ends of each tenderloin; reserve for another use. Cut tenderloins crosswise into 3/4-inchthick slices. Using mallet or flat side of meat tenderizer, pound slices between 2 sheets of plastic wrap to 1/4-inch thickness. Sprinkle sage mixture over both sides of pork cutlets. Place flour in shallow bowl and place eggs in another shallow bowl. Mix breadcrumbs and cheese in another shallow bowl. Working with 1 cutlet at a time, dredge in flour, shaking off excess, then dip in egg to coat. Place in breadcrumb mixture and coat both sides, pressing to adhere. Divide between prepared racks. Chill at least 30 minutes and up to 4 hours.Preheat oven to 250°F. Add enough oil to heavy large skillet to measure depth of 1/4 inch. Heat over medium-high heat. Working in batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to another baking sheet; place in oven to keep warm.Divide cutlets among 6 plates. Sprinkle capers and lemon slices over. Mix arugula with 2 tablespoons extra-virgin olive oil and large pinch of coarse salt. Mound arugula mixture over pork and sprinkle with chopped eggs.

Sauteed brussels sprouts with lemon and pistachios
A dish to convert all the Brussels sprout haters.
INGREDIENTS:
3 tablespoons grapeseed oil
1 tablespoon minced shallot
12 large brussels sprouts (about 1 1/2 pounds),
trimmed, leaves separated from cores (about 8 cups),
cores discarded
3/4 cup shelled unsalted natural pistachios
2 tablespoons fresh lemon juice
PREPERATION:
Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir 20 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper. Transfer to bowl and serve.

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posted by Jules at 6:27 PM 0 comments

Wednesday, November 29, 2006

It's COLD outside!!


I'm a on the hunt for warm and cozy recipes! What's for dinner tonight??
Pork Chops with Pomegrante Sauce!

3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
3/4 teaspoon black pepper
/2 teaspoon salt
2 pork chops or 1 tenderloin (each about 3/4 lb)
2 tablespoons olive oil
1 cup plain pomegranate juice (such as POM Wonderful)
3/4 teaspoon cornstarch
1 tablespoon water1 to
2 teaspoons Sherry vinegar
1 tablespoon unsalted butter
Special equipment: an instant-read thermometer

Stir together cumin, coriander, pepper, and salt in a shallow bowl. Pat tenderloins dry and dredge in spice mixture until evenly coated.Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook pork, turning occasionally, until meat is browned on all sides and thermometer inserted diagonally into center of each tenderloin registers 145°F, 20 to 25 minutes. Transfer pork with tongs to a cutting board (reserve skillet) and let stand 10 minutes.While pork stands, pour off and discard any fat from skillet, then add pomegranate juice to skillet and boil over moderately high heat until reduced to about 2/3 cup, about 3 minutes (if side of skillet begins to scorch, reduce heat to moderate). Stir together cornstarch and water and whisk into juice, then boil sauce until thickened slightly, 1 to 2 minutes. Remove from heat and add Sherry vinegar to taste, then swirl in butter until incorporated. Pour sauce through a fine-mesh sieve into a bowl and skim off any fat. Season with salt. Slice pork and serve with sauce.

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posted by Jules at 8:25 AM 0 comments