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.
Labels: Light Dinner, Main Course, Vegetables
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
Saturday, February 02, 2008
Superbowl Menu
Philly Cheesesteaks with Cole Slaw
Meatloaf Sandwiches with twice baked potatos
Baked Penne Pasta with turkey meatballs
Philly Cheesesteaks Ingredients
2 fresh Italian sandwich rolls or Kaiser buns, split in half crosswise
1 white onion, thinly sliced
1/2 large green bell pepper, thinly sliced
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 pound rib-eye steak, very very thinly shaved or sliced
1/3 pound thinly sliced white American cheese, or Provolone cheese
Directions
Heat a cast-iron skillet or griddle over medium-high heat. When hot add the oil, onions and bell peppers, and cook, stirring, until caramelized, about 6 minutes. Add the garlic, salt, and pepper, and cook, stirring, for 30 seconds. Push off to 1 side of the griddle.
Add the meat to the hot pan and cook, stirring and breaking up with the back of 2 metal spatulas, until almost no longer pink, about 2 minutes. Mix in the Sauteed vegetables. Top with cheese slices and melt. Spoon the cheesy meat mixture into the warm buns and serve immediately with condimets.
COLE SLAW
Ingredients
1 cup mayonnaise
1/2 tsp. sea salt, or to taste
1/2 tsp. black pepper, or to taste
1 Tbsp. vinegar
1 tsp. Granulated Sugar
1 medium head cabbage, grated or shredded by hand
Directions
Combine mayonnaise, salt and pepper, vinegar and sugar, if using. Toss with cabbage, making sure the cabbage and dressing are thoroughly mixed.
Labels: Main Course, Party Menu
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
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.
Labels: Light Dinner, Main Course
Sunday, January 20, 2008
COMFORT FOOD
Chicken a la King
Among the many stories regarding the origins of this dish, the one "most likely, is the claim that it had been invented by George Greenwald, head chef at New York's Brighton Beach Hotel, for his parents (who owned the hotel) in the early 1900s. I've update his recipe into a healthier version.
Ingredients: 3/4 cups chicken broth (14 fl oz)
Among the many stories regarding the origins of this dish, the one "most likely, is the claim that it had been invented by George Greenwald, head chef at New York's Brighton Beach Hotel, for his parents (who owned the hotel) in the early 1900s. I've update his recipe into a healthier version.
Ingredients: 3/4 cups chicken broth (14 fl oz)
1 1/2 lb skinless boneless chicken breast halves
5 tablespoons unsalted butter
1/2 each yellow, red, and orange bell peppers, cut into 1/2-inch pieces (2 cups)
1 1/4 teaspoons salt, or to taste
1/2 teaspoon black pepper
1/2 cup finely chopped onion
2 tablespoons all-purpose flour
1 1/4 cups heavy cream
1/4 lb white mushrooms, trimmed and quartered
3 large egg yolks
1 tablespoon fresh lemon juice, or to taste
2 tablespoons dry Sherry, or to taste
1/2 teaspoon paprika (not hot)
6 (1/2-inch-thick) slices firm white sandwich bread toasted
1/4 cup chopped fresh flat-leaf parsley
Preparation: Put broth and chicken in a 2- to 3-quart heavy saucepan and bring just to a simmer over moderate heat, uncovered. Turn chicken over and gently poach at a bare simmer, uncovered, until just cooked through, about 5 minutes more.Transfer chicken to a cutting board. Pour broth through a fine-mesh sieve into a heatproof 2-cup measure and reserve for sauce. Heat 2 tablespoons butter in a 4- to 5-quart wide heavy pot over moderately high heat until foam subsides, then cook peppers, stirring, until softened (do not brown), 6 to 8 minutes. Transfer peppers to a bowl and stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add onion and remaining 3 tablespoons butter to pot and cook over moderately low heat, stirring, until softened, 3 to 5 minutes. Add flour and remaining teaspoon salt and 1/4 teaspoon pepper and reduce heat to low, then cook, stirring, 2 minutes. Whisk in 3/4 cup broth, then all of cream and mushrooms, and simmer until mushrooms are tender, about 5 minutes. Meanwhile, whisk together yolks, lemon juice, Sherry, and paprika in a small bowl. Whisk in 1/2 cup sauce, then stir yolk mixture back into sauce remaining in pot. Cook over low heat, stirring (do not simmer, or sauce will curdle), until sauce is slightly thickened, about 2 minutes. Remove from heat and reserve. Cut chicken crosswise into 1/3-inch-thick slices and add along with peppers to sauce, then cook over low heat (do not simmer, or sauce will curdle), stirring occasionally, until chicken and peppers are just heated through. Add more broth to thin if desired. Spoon chicken à la king over toast on 6 plates, then sprinkle with parsley.
Preparation: Put broth and chicken in a 2- to 3-quart heavy saucepan and bring just to a simmer over moderate heat, uncovered. Turn chicken over and gently poach at a bare simmer, uncovered, until just cooked through, about 5 minutes more.Transfer chicken to a cutting board. Pour broth through a fine-mesh sieve into a heatproof 2-cup measure and reserve for sauce. Heat 2 tablespoons butter in a 4- to 5-quart wide heavy pot over moderately high heat until foam subsides, then cook peppers, stirring, until softened (do not brown), 6 to 8 minutes. Transfer peppers to a bowl and stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add onion and remaining 3 tablespoons butter to pot and cook over moderately low heat, stirring, until softened, 3 to 5 minutes. Add flour and remaining teaspoon salt and 1/4 teaspoon pepper and reduce heat to low, then cook, stirring, 2 minutes. Whisk in 3/4 cup broth, then all of cream and mushrooms, and simmer until mushrooms are tender, about 5 minutes. Meanwhile, whisk together yolks, lemon juice, Sherry, and paprika in a small bowl. Whisk in 1/2 cup sauce, then stir yolk mixture back into sauce remaining in pot. Cook over low heat, stirring (do not simmer, or sauce will curdle), until sauce is slightly thickened, about 2 minutes. Remove from heat and reserve. Cut chicken crosswise into 1/3-inch-thick slices and add along with peppers to sauce, then cook over low heat (do not simmer, or sauce will curdle), stirring occasionally, until chicken and peppers are just heated through. Add more broth to thin if desired. Spoon chicken à la king over toast on 6 plates, then sprinkle with parsley.
Serve over white rice as an alternative.
Labels: Comfort Food, Indiana Coking, Main Course
Tuesday, January 15, 2008
Orgasmic Meatloaf
Headache X 3 days saved Mel from my fish dinner. I think he is seceretly happy. His alternative plan was to call me for my meatloaf recipe.
If you're looking for a good recipe for a flavorful, moist meat loaf, here ya go............
Meat Loaf:
2 pounds lean ground beef
1 small onion, finely chopped
1 small bell pepper, finely chopped
1 large carrot, finely shredded
2 garlic cloves, finely minced
1 cup bread crumbs
1 tablespoon Worcestershire sauce
1 teaspoon prepared horseradish
1 teaspoon dry mustard
1/2 teaspoon Worcestershire Sauce
1 1/4 teaspoons salt
Freshly ground pepper to taste
1/2 cup 2% milk
1 large egg
1/4 cup ketchup
Topping:
1/2 cup ketchup
2 tablespoons brown sugar, packed
1 tablespoon Worcestershire sauce
Preheat oven to 350*F.
In large mixing bowl combine all the ingredients, except for topping, mixing thoroughly with your hands. (Just part of the meatloaf-experience!)
Crunch up a bunch of foil and fit it in the bottom of a loaf pan. Put your meatloaf on top of the foil. Bake for 45 minutes. Remove from oven; drain excess grease. Spoon topping over meatloaf. Return to oven and bake an additional 15 to 20 minutes. Remove from oven and allow to set for 10 minutes before slicing.
Don't forget to give some to your dog. They love this shit!
Labels: Comfort Food, Dinner, Main Course
Monday, January 14, 2008
What's in your fridge?
I went to the Asian market today to find a nice piece of Chilean Sea Bass, a politically incorrect fish but one I only eat once or twice a year. I hate fish but need the Omega 3.I can tollerate this ole' bass for it's nice consistancy and rich flavor. Since it's on the endangered species list, I do feel guilty.
The Asian market is a trip to a world far removed from the one I am used to. The most notable difference is that there is nothing written in English, anywhere. So I rely on pictures to make choices. But I do recognize some of the wonderful produce that can be found nowhere but here. For instance, quail eggs!! I was so excited. I can proudly say my refridgerator contains 10 hardboiled quail eggs, frog legs, fresh squid rings and more bok choy than one person can consume but at $1.32 for the whole bunch how could I say no?
I should be an interesting gastronimical week.
CHILEAN SEA BASS
2 1/2 to 3 lb. sea Bass
1/2 plus 1/4 cup dry vermouth
1/4 cup minced shallots
1 cup heavy cream
2 sticks plus 1/4 stick(s) unsalted butter
Lemon juice,to taste
Salt and pepper to taste
Pinch of Fennel
Directions:In a small stainless steel or enameled saucepan combine 1/2 cup dry vermouth and 1/4 cup minced shallots and reduce the vermouth over moderately hot heat until it is almost a glaze. Add 1 cup heavy cream and reduce by half. Whisk in 2 sticks (1 cup) unsalted butter,cut into bits,adding each piece before the previous one is completely melted,over low heat.(The butter must not get hot enough to liquefy. The sauce should be the consistency of Hollandaise.) Add lemon juice,salt,and pepper to taste and keep the sauce warm, covered with a buttered round of wax paper, in a pan of warm water. Pat the sea bass dry and put fennel, salt and pepper to taste in the cavity. Rub the outside of the fish with some of the 1/4 stick softened unsalted butter and sprinkle it with salt and pepper. Arrange the fish on a piece of buttered heavy duty foil large enough to enclose it and sprinkle it with 1/4 cup dry vermouth. Fold the foil over the fish,crimp the edges together,and transfer the package carefully to a baking sheet. Bake the fish in a preheated hot oven (400*F.) for 20 to 25 minutes, or until it just flakes with a fork. Served with sauce and lemon wedges.
Labels: Fish, Main Course
Monday, August 13, 2007
Lasagna
Cooking for Mel, I hope I remember how,
Ingredients:
1 lb lean ground italian sausage
1 lb lean ground italian sausage
1/2 medium sweet white onion, diced.
1/2 large green bell pepper, seeds and veins removed, diced.
1/2 lb dry lasagna noodles (requires 9 lasagna noodles - unbroken)
1/4 cup sugar
1 28 oz can tomato sauce
1/2 28 oz can (16 oz) stewed tomatoes
1/2 6 oz can (3 oz) tomato paste
1 lb Ricotta cheese
1 1/2 lb Mozzarella cheese (large flat square slices)
3/4 lb freshly grated parmesan cheese
Garlic Power
Oregano
Italian SpiceSalt
Garlic
Salt
Parsley diced (fresh flat leaf preferred)
1 Garlic Cloves, minced
White wine vinegar
Directions:
1 Brown lean ground beef in skillet until lightly browned and cooked through. Put a few layers of paper towels in large bowl. With slotted spoon, remove browned beef from skillet draining off excess beef fat and put on top of blotting towels. After all the browned beef has been removed from the skillet, drain off and dispose of excess beef fat. Wipe skillet clean with paper towel. (If your ground beef is sufficiently lean, there won't be any excess fat to drain.)
Add diced green pepper and onion to skillet. Brown for a few minutes on medium high heat, add browned beef back to the skillet, lower the heat to low and continue to cook for 5 more minutes stirring frequently.
1 Brown lean ground beef in skillet until lightly browned and cooked through. Put a few layers of paper towels in large bowl. With slotted spoon, remove browned beef from skillet draining off excess beef fat and put on top of blotting towels. After all the browned beef has been removed from the skillet, drain off and dispose of excess beef fat. Wipe skillet clean with paper towel. (If your ground beef is sufficiently lean, there won't be any excess fat to drain.)
Add diced green pepper and onion to skillet. Brown for a few minutes on medium high heat, add browned beef back to the skillet, lower the heat to low and continue to cook for 5 more minutes stirring frequently.
2 Transfer browned beef, green pepper and onions to 3 Qt. pot. Add tomato sauce, tomato paste. Open stewed tomatoes and dice, then add to 3 Qt. pot. Add oregano, parsley, Italian Spice Mix to taste, probably 2 teaspoons of each. Add garlic and a pinch of garlic salt, to taste. Add a dash of white wine vinegar. Add sugar a couple tablespoons at a time, until desired level of sweetness, no more than 1/4 cup of sugar. Note that it is hard to follow a pure recipe when it comes to pasta sauce. One Italian spice mix is not like the other, nor is one can of tomato sauce not like the other. So you really do need to taste the sauce as you are adding the spices, sugar and vinegar.
Stir and allow sauce to simmer 15-45 minutes to thicken (do not scorch bottom, stir frequently). Remove from heat.
3 Cook 1 lb lasagna noodles in 6 Qt. Pot per cooking directions (al dente). (Note noodles may be cooked in advance.) Stir often to prevent from sticking and be sure that water remains at a low boil during the entire cooking to prevent noodles from sticking. I usually add 1 Tablespoon of olive oil to the cooking water to help prevent sticking and I add 1/2 teaspoon of salt so the noodles are more flavorful. Drain in colander and place in cool water filled pan to keep from drying out and sticking together.
4 In dry lasagna pan, ladle one cup of sauce and spread along the bottom of the pan. Apply a layer noodles 3 length wise (edges overlapping). Ladle in sauce sparingly into center trough of 3 noodles. Apply a layer of mozzarella cheese slices on top of lasagna sauce. Place ricotta cheese dollops (about a Tablespoon) every 2 inches in center of noodles on top of mozzarella cheese slices, sprinkle grated parmesan cheese in thin even layer on top of ricotta cheese. Apply second layer of noodles, repeat three time topping with noodles. If you have extra sauce and cheese you can spread that over the top. Tent lasagna pan with aluminum foil (not touching noodles or sauce). Bake at 375°F for 45 minutes. Allow to cool before serving.
Labels: Comfort Food, Dinner, Main Course
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.
Labels: Light Dinner, Main Course
