tag:blogger.com,1999:blog-63246825609663891122024-03-06T01:00:40.278-08:00Poets, Pages and VowelsThree sisters share their dinner menus and recipes herePhttp://www.blogger.com/profile/01934750595726367628noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-6324682560966389112.post-21869661772316902472012-06-17T18:09:00.001-07:002012-06-17T18:09:58.359-07:00Back in the KitchenSuper Baby Food: shell the peas, Cuise(nart) the peas, feed the peas to baby with rice cereal. Freeze the rest. Repeat with peeled peaches for another day. Freeze the blueberries whole for smoothies. <br />
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$16.99 steak salad at home<br />
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Use Nik and Erik method of steak prep. Let rest. Sauté sweet peppers and garlic in olive oil. Deglaze with apple juice.<br />
Spring mix salad topped with a handful of blueberries, the rest of the peas, mizithra cheese shreds, and top with sliced steak. Pour sweet peppers and garlic over the plate. <br />
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Phttp://www.blogger.com/profile/01934750595726367628noreply@blogger.com1tag:blogger.com,1999:blog-6324682560966389112.post-38709200946426078052012-04-13T17:32:00.001-07:002012-04-13T17:32:43.176-07:00Produce boxThis week's produce box was quite the disappointment. I am treating this weekly shipment from W Dairy as a sort of "Chopped" experiment. It has been fantastic, with some great guacomole and mangos the first week. But, alas, this week we found to our dismay 5 (count them 5) Jumbo Green Bell Peppers. EWW The only thing I don't eat.<br />
<br />
So we are looking into Green Pepper Jelly Recipes and will make them tomorrow.<br />
<br />
But tonight, from the basket, I'm making what I shall always refer to as the 54 special.<br />
<br />
Roasted Garlic Lemon Chicken legs<br />
Roasted Red Potatoes with parsley, carrots, and onions <br />
Spicy Spinach saute with red pepper flakes and grape tomatoes. <br />
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<br />Phttp://www.blogger.com/profile/01934750595726367628noreply@blogger.com1tag:blogger.com,1999:blog-6324682560966389112.post-35175360342466619172011-06-04T07:37:00.000-07:002011-06-04T07:45:26.144-07:00Summer BreakfastIn lieu of making banana pancakes (and yet having the J Johnson song in my head since I thought of it), this morning I'm encouraging the sisters to record their Memorial Day Weekend Menu on the blog. Perhaps some inspiration..... <br /><br /><span style="font-weight:bold;">P's Summer Breakfast </span><br /><br /><span style="font-weight:bold;">Dad's Crepes </span>(aka the Joy of Cooking Recipe). <br />Need not say more, except that the proper seasoning of the crepe pan is essential. While the crepes are resting in the Pyrex in the fridge make fruit salad. These will be filled with <br />1. Grandma's Apricot Jam topped with powdered sugar.<br />2. Yogurt and Famdamily Fruit Salad.<br /><br /><span style="font-weight:bold;">Famdamily Fruit Salad </span><br />Orange Juice and tsp sugar cover 1 c. strawberries, toss with 1 c. blackberries and 1 c. mango. Toss a small handful of sliced almonds for crunch. <br /><br /><span style="font-weight:bold;">MOMosa </span><br />Orange Juice and Chilled Sparkling CiderPhttp://www.blogger.com/profile/01934750595726367628noreply@blogger.com1tag:blogger.com,1999:blog-6324682560966389112.post-90671991433401494252011-03-28T18:49:00.001-07:002011-03-28T18:50:11.510-07:00MondayI ate dumplings at PF Changs and Dinner at Cheesecake factory...<br />Walked out and the blog had been worried about itself and self destructed!Phttp://www.blogger.com/profile/01934750595726367628noreply@blogger.com1tag:blogger.com,1999:blog-6324682560966389112.post-3626355894050492112011-02-13T04:06:00.001-08:002011-02-13T04:26:22.555-08:00Week of Comfort Cooking for 1When the choice is up just to P... it's Pasta.<br /><br />Superbowl of Shrimp Scampi Sunday<br /><br />Lots of schwrimps defrost in sink and then out on a plate for two episodes of house.<br /><br />Butter, garlic, thyme, lemon zest, lemon juice saute. Dry the shrimp with a towel and then flip from plate to pan 2 min, flip 2 min other side. <br /><br />Add cooked linguine to pan, toss and serve. <br /><br />Pasta Bolognese Wednesday<br /><br />onion, celery, carrot, garlic saute in butter. Brown meat (beef, veal, pork, I used beef). Add one can of tom paste, thyme, and some milk. Let it simmer for two episodes of house. Freeze way more than half, put a quarter of it in the fridge, and toss a quarter with al dente spaghetti. (1/4 package for one). Parmesan cheese, salt, and pepper.<br /><br />Tuna Casserole Friday (When cooking for one always half the recipe!)<br /><br />onion and garlic saute. Add whatever vegetables are in the freezer. (I know). Carrots, broccoli, and cauliflower to the saute pan. Add 1/4 cup of flour to the vegetables and then whisk in 1 and 1/4 cup milk. When bubbly, remove from heat and add 1/2 cup (or a cup) of shredded Gruyere cheese. Add 1 can tuna, salt, and pepper. Toss and put into a buttered casserole. Top with bread crumbs and dot with butter. Bake 375 for 20 minutes.<br /><br />Left over Saturday <br /><br />Coffee all day. <br />Baked potato and a diet coke for dinner. (I know).Phttp://www.blogger.com/profile/01934750595726367628noreply@blogger.com2tag:blogger.com,1999:blog-6324682560966389112.post-6915287411461239902010-10-24T20:29:00.001-07:002010-10-24T20:35:17.670-07:00Homemade Turkey SausageIt is easy:<br />1 lb ground turkey (not breast--just ground).<br />2 tablespoons fennel, toasted, slightly crushed.<br />1 tsp smoked paprika<br />1 tsp salt<br />1/2 tsp cayenne<br />1 tsp dried oregano, crushed<br />1 tsp sugar<br /><br />Mix ingredients together and let sit for one hour for the seasoning to soak into the turkey. Shape into patties (or into link-shaped dudes if you have hot dog buns.)<br />Heat a nonstick pan over medium high. Melt 2 Tablespoons of butter. Add 1 tbsp of olive oil. Fry for 3-4 minutes on each side.<br /><br />Serve with sauteed anaheim peppers (2), red bell (1) and onion (1).<br /><br />Done and done.Nikhttp://www.blogger.com/profile/15795554401570611521noreply@blogger.com0tag:blogger.com,1999:blog-6324682560966389112.post-50221131425102079072010-10-15T21:54:00.001-07:002010-10-15T21:54:44.795-07:00I could make this for dinner, right?<div class="container"> <div class="header"> <div class="header_logo"> <a href="http://www.coirestaurant.com/"><img src="http://www.coirestaurant.com/wordpress/wp-content/themes/coi/_img/logo.jpg" alt="COI Logo" border="0" /></a> </div> <div class="header_flash"> <div class="swfobject"> </div> </div> <div class="header_menu_space"> <div class="header_menu"> <div class="swfobject"> </div> </div> </div> </div> <div class="content" id="dining"> <div class="content_top"> <div style="" class="content_headline sIFR-replaced"><span id="sIFR_replacement_0_alternate" class="sIFR-alternate"> The Dining Room </span></div> <div class="content_body"> <p>The dining room features an eleven course menu that changes each day to reflect the best ingredients available. The menu presents pure flavors combined in surprising ways. The room, featuring the photography of renowned artist Catherine Wagner, juxtaposes earth tones with natural textures and diffused light to create an intimate and engaging environment.</p> <p>The private dining room provides an opportunity to enjoy the same menu with a small group of 6-8 guests, perfect for meetings or special celebrations.</p> <hr /> <h2 class="sIFR-replaced" style=""><span id="sIFR_replacement_1_alternate" class="sIFR-alternate">Reservations Required</span></h2> <p>Tuesday-Saturday 6:00 PM to 10:00 PM</p> </div> </div> <div class="content_bottom"> <div class="content_cell_header"> <div class="content_cell_header_left"> </div> <div class="content_cell_header_right content_cell_header_spaceCenter"> </div> <div class="content_cell_header_left"> </div> <div class="content_cell_header_right"> </div> </div> <div class="content_cells"> <div class="content_cell content_cell_spaceCenter"> <div style="" class="content_cell_headline sIFR-replaced"><span id="sIFR_replacement_2_alternate" class="sIFR-alternate"> Dinner Menu </span></div> <div class="content_cell_body"> <ul><li> <strong>CHILDHOOD MEMORY OF HARVEST</strong> <br /> vegetabale leathers, apple, nuts, pear cider </li><li class="price"><br /></li></ul> <ul><li> <strong>MARIN MIYAGI OYSTERS</strong> <br /> wheatgrass, lemon ice </li><li class="price"><br /></li></ul> <ul><li> <strong>INVERTED CHERRY TOMATO TART</strong> <br /> black olive, basil </li><li class="price"><br /></li></ul> <ul><li> <strong>YOUNG TURNIP-BROWN BUTTER SOUP</strong> <br /> pickled watermelon radish, purslane </li><li class="price"><br /></li></ul> <ul><li> <strong>MONTEREY BAY ABALONE GRILLED ON THE PLANCHA</strong> <br /> nettle-dandelion salsa verde, spicy breadcrumbs, wild fennel flowers </li><li class="price"><br /></li></ul> <ul><li> <strong>WILD BLACK COD SMOKED OVER BEET CHARCOAL</strong> <br /> creamed leeks, beet-red flame grape sauce, dill, horseradish </li><li class="price"><br /></li></ul> <ul><li> <strong>PAN-GRILLED MATSUTAKE</strong> <br /> potato-pine needle puree </li><li class="price"><br /></li></ul> <ul><li> <strong>PRATHER RANCH BEEF</strong> <br /> black garlic, carrot, sudachi, spinach, cilantro </li><li class="price"><br /></li></ul> <ul><li> <strong>ACAPELLA (SOYOUNG SCANLAN)</strong> <br /> arugula </li><li class="price"><br /></li></ul> <ul><li> <strong>CHEESECAKE</strong> <br /> goat cheese, graham cracker, niabell grape </li><li class="price"><br /></li></ul> <ul><li> <strong>CINNAMON SMOKED APPLES</strong> <br /> iced buttermilk, hazelnut, sorrel </li><li class="price"><br /></li></ul> <ul><li>Entire Menu</li><li class="price">$135</li></ul> <ul><li>Wine Pairings</li><li class="price">$95</li></ul> <div>18% service charge (shared by the entire staff)</div> </div> </div> <div class="content_cell"> <div style="" class="content_cell_headline sIFR-replaced"><span id="sIFR_replacement_3_alternate" class="sIFR-alternate"> Wine By the Glass </span></div> <div class="content_cell_body"> <div class="highlight">Sparkling</div> <ul><li>MV CHATEAU DE L’AULEE Brut Elegant, Loire Valley, France</li><li class="price">$12</li></ul> <ul><li>2006 SCHRAMSBERG Brut Blanc de Noirs, California</li><li class="price">$16</li></ul> <ul><li>MV LOUIS ROEDERER ‘Brut Premier’ Champagne, France</li><li class="price">$22</li></ul> <ul><li>MV SOLTER Brut Spatburgunder Rose, Germany</li><li class="price">$15</li></ul> <div class="highlight">Rose</div> <ul><li>2008 LES DOMANIERS Grenache Blend, Provence, France</li><li class="price">$11</li></ul> <div class="highlight">White</div> <ul><li>2008 STEININGER Gruner Veltliner, Kamptal, Austria</li><li class="price">$9</li></ul> <ul><li>2005 DOMAINE DES BAUMARD Savennieres Loire Valley, France</li><li class="price">$17</li></ul> <ul><li>2007 SCHLOSS SCHONBORN Riesling ‘Nussbrunnen’ Kabinett Rheingau, Germany</li><li class="price">$12</li></ul> <ul><li>2006 FIDDLEHEAD Sauvignon Blanc ‘Happy Canyon’, Santa Ynez, California</li><li class="price">$13</li></ul> <ul><li>2008 PAUL HOBBS Chardonnay “Crossbarn,” Sonoma Coast, California</li><li class="price">$16</li></ul> <ul><li>2007 E. GUIGAL Cotes du Rhone Blanc</li><li class="price">$11</li></ul> <div class="highlight">Red</div> <ul><li>2007 MORGAN Pinot Noir ‘Garys’ Vineyard’ Santa Lucia Highlands, California</li><li class="price">$18</li></ul> <ul><li>2007 PARUSSO Dolcetto D’Alba, Piemonte, Italy</li><li class="price">$12</li></ul> <ul><li>2007 CAN BLAU Garnacha & Mazuelo Montsant, Spain</li><li class="price">$14</li></ul> <ul><li>2005 JABOULET Syrah ‘Les Jalets’ Crozes Hermitage, France</li><li class="price">$16</li></ul> <ul><li>2005 LASSETER Cabernet Sauvignon & Merlot Blend, Sonoma County, California</li><li class="price">$18</li></ul> </div> <div class="content_cell_body"><small>Click <a href="http://coirestaurant.com/_pdf/wine_list.pdf">here</a> to download full wine list.</small></div> </div> </div> </div> </div> <div class="footer"> <div class="footer_left"> <img src="http://coirestaurant.com/_img/foot_contact.jpg" /> </div> <div class="footer_right"> <img src="http://coirestaurant.com/_img/foot_copyright.jpg" /> </div> </div> </div>Nikhttp://www.blogger.com/profile/15795554401570611521noreply@blogger.com1tag:blogger.com,1999:blog-6324682560966389112.post-30136283294024096042010-10-09T11:56:00.000-07:002010-10-09T12:10:06.866-07:00Pantry raid pageArtichoke heart, sundried tomato, frozen veggies, canned soup, canned tuna, chicken broth, parmesan cheese. Tuna cassetetrolezzini.<br /><br />Melted chocolate chips, peanut butter and honey mix, layered in muffin cups in freezer. Peanut butter cup delights! <br /><br />Trader Joes: Autumn harvest mix, quinoa, italian couscous, baby garbonzos in chicken broth.<br /><br />Pork chops: Salt brined with windowsill thyme. Sear and roast in oven. <br /><br />Guest chef in the kitchen: Chicken parmesan on cappelini marinara.<br /><br />Artichokes with butter appetizer with french bread and gouda.<br /><br />French bread french toast with heated syrup and butter browned apples. <br /><br />Fall football salsa and guacomole.<br /><br />Refried bean, rotel and cheese nachos.Phttp://www.blogger.com/profile/01934750595726367628noreply@blogger.com1tag:blogger.com,1999:blog-6324682560966389112.post-56171925509118895792010-08-16T12:01:00.000-07:002010-08-16T12:12:00.855-07:00Peach KebobsI love cooking with my sisters. Things just get done quickly, and they read my mind. It was very helpful to have The Poet to skewer the meat and veg onto the skewers. Turns out everyone stabs themselves just a little. So best to have everyone join in the fun!<br /><br />Here is a condensed version of the recipe to serve 4 (two skewers each)<br /><br />4 Sirloin Steaks - chopped into 1 1/2 inch chunks<br />4 Red Peppers - chopped into 1 1/2 inch chunks remove seeds and rind<br />4 Peaches - chopped into 8 segments<br />2 Sweet Onions - Chopped into 8 segments<br />1 Bunch of Italian Parsley<br />1 Lemon<br />Olive Oil<br />Salt (kosher)<br />Pepper (fresh ground black)<br />Crushed Red Pepper<br />8 Wooden Skewers *Soak for 20 minutes in water first<br /><br />Chop all ingredients and place on a tray. <br />Skewer the meat and vegetables alternating (meat, pepper, peach, onion)<br />Drizzle olive Oil and season liberally with Salt and Pepper<br /><br />*It is always best to let meat come to room temperature before grilling to help cook evenly. Also it's best to keep all chunks relatively the same size so cooking time remains the same for each skewer.<br /><br />Preheat Grill on High for 5 minutes. Grill 5 minutes each side until meat is cooked to at least 130 degrees when measured with a meat thermometer *or when cut into is medium rare (slight pink red center)<br /><br />Chop the Parsley and mix with the juice of one lemon and stir in 1 Tablespoon Sugar.<br /><br />Pour vinagrette over the skewers. <br /><br />Serve with roasted potatoes, couscous, tabouli or a nice greek orzo salad.Valeriehttp://www.blogger.com/profile/00953895178423329703noreply@blogger.com0tag:blogger.com,1999:blog-6324682560966389112.post-87764132667372574352010-08-12T07:05:00.000-07:002010-08-12T08:27:52.206-07:00The Produce Box Week 1 by PaigeWhite Peach and Orange Marmalade <br />2 8 oz. jars<br /><br />4 White Peaches, 1 orange sliced with peel, 1 lemon sliced with peel, carrot juice for color. Screw up, boil up, and sweeten up the peaches over med high heat. Best to sweeten 1/2 cup at a time to about 1 1/2 cups. Mine is certainly over sweet. For canning and steaming instructions see "Jam with Gram Goes Well With Shell". <br /><br />As for the <a href="http://en.wikipedia.org/wiki/Pectin">pectin</a>. It is in citrus peels and carrots... so I added citrus peels and carrot juice for the pectin and didn't add SureJel packaged pectin.Phttp://www.blogger.com/profile/01934750595726367628noreply@blogger.com1tag:blogger.com,1999:blog-6324682560966389112.post-28594431782848719662010-08-11T07:30:00.000-07:002010-08-11T07:33:27.017-07:00The Produce BoxI love my produce box that is delivered to me every Monday. This Monday I received TWO (thanks to P) one was Local Produce and one wasn't. Here is the list. We should all try and make something delicious:<br /><br />Beets<br />Green Beans<br />2 yellow squash<br />2 zuchini<br />Peaches<br />Watermelon<br />Mango<br />Tomatoes on the vine<br />Cucumber<br />4 ears of cornValeriehttp://www.blogger.com/profile/00953895178423329703noreply@blogger.com3tag:blogger.com,1999:blog-6324682560966389112.post-84999575551808335532010-08-10T20:44:00.000-07:002010-08-10T21:19:11.440-07:00Late Summer Cooking--Waste Not, Want NotThere has been some good cooking going on around here. Erik made delicious carne asada for dinner tonight. We made homemade Pho following the recipe on the <a href="http://nikwalk.blogspot.com">nikwalk </a>page, adding a little bit of water to balance out the fish sauce. I made, for Zoe's birthday, carnitas (pork butt, rubbed with smoked paprika, garlic powder, ground dried adobos, and celery salt seared and then braised in beer in water in the oven for 4 hours at 300 degrees.), pineapple salsa, roasted pepper salsa, and not-homemade-tortillas. I rolled skirt steaks around boletes and made, for a different dinner, a zucchini gratin. But the highpoint so far has been the pork chops.<br /><br />These ones Erik brought home from Randall's the butcher. Bone in and an inch and a half thick. I'm wary of thick pork chops. Erik won't eat even pinkish pork and the bone makes them tricky to cook. And like everyone else on the planet, I lament the lack of fat in the meat. So I brined them in a bath of 1.5 tbsp of salt (OK. Not entirely sure. Either 1 tbsp or 2 so I'm splitting the difference. Same with the sugar.) 1.5 tbsp of sugar, garlic powder (a little. I don't believe in powders and yet, so simple, so saturating!) and 1 cup apple juice. Put the brine in a plastic bag (I don't believe in wasting plastic bags but this provides the best full coverage) and let the chops brine for 4 hours, turning every hour or so.<br /><br />Erik grilled the pork chops slowlyish--350 to 400 degrees for 6 minutes a side. He also sliced broccoli and coated it in olive oil, sprinkling salt and pepper on it and grilling that for a bit. We also grilled peaches.<br />Probably the best dinner of the summer at our house, knocking out even the carnitas which were good but when you're having a party, do you taste the food?<br /><br />Unfortunately, you taste the food when it's just you and Zoe and Erik. We made pizza using Alton Brown's 24 hour dough-raising method. The dough was salty and tough to stretch out. We didn't have tomato sauce so I reduced a whole 28 oz can of tomatoes. We used like 1/4 of it and now the rest goes to waste in the fridge. But the worst part? We cooked the pizzas at 500 degrees just like Alton Brown suggested. But he didn't suggest the grill which we thought would be a great idea. It might have been. If we'd turned the burner off.<br />The first pizza was black all over the bottom. The next pizza, we turned the burner down. The third pizza, we turned the burner off. The first one was so burnt but something about it was delicious. The second one was OK. The third one, the cheese wasn't super melted like I like.<br />I liked the first one the best, because the crust was the crunchiest and the cheese the meltiest. But it was black. I wrote the whole dinner off as a waste until Erik reminded me that it was just an experiment. We'll try again next time.Nikhttp://www.blogger.com/profile/15795554401570611521noreply@blogger.com2tag:blogger.com,1999:blog-6324682560966389112.post-91203138545740308772010-08-08T16:46:00.000-07:002010-08-08T20:44:10.575-07:00The Chicken Caesar: how do you make croutons?Simple. Classic. Summer big salad for dinner. I feared the make at home Caesar mostly because of the anchovy. The first trial years ago resulted in three tins of Costco size anchovies in the cupboard. For awhile. Daring the bag of Costco pine nuts who was going to get put in a salad first. Both being tossed during the last move.<br /><br />And I'm a firm believer in making fun of girls that order this salad everywhere, with the dressing on the side, and would figure that I would wait til I was with one of those girls before I order it let alone make it for dinner. But it was a summery day and it seemed easy enough. You know me, I'm a<a href="http://http//www.marthastewart.com/recipe/buttermilk-chicken-caesar-salad?backto=true&backtourl=/photogallery/quick-main-course-salad-recipes#slide_4"> Martha</a> girl. No anchovies, no worry.<br /><br />Chicken breasts marinated in buttermilk, Parmesan cheese, garlic, lemon. Romaine in the salad spinner.<br /><br />Meanwhile... make the croutons. Brush bread with olive oil with herbs and garlic. Broil for 1 min on first side. Assign timer, wait for the beep, even count down in front of the oven from 30-0. Beep. Perfect. Then flip and wait for the other minute.<br /><br />(Insert ADD test)<br /><br />FAIL! Burnt to a crisp by minute 2 second side. Even how many times have I heard the annoying phrase "I always burn the toast! where's the evoo? by the garbage bowl?" by the ever happy 30 minute girl. How can I fail at croutons? Please, please help me with a sure fire no problem just a few minutes perfect crouton.<br /><br />Salad was fine. The lack of <a href="http://www.dailymail.co.uk/news/article-1052319/The-end-anchovy-pizza-favourite-overfished.html">anchovy</a> was noticed. <br /><br /><a href="http://www.dailymail.co.uk/news/article-1052319/The-end-anchovy-pizza-favourite-overfished.html"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibre7ES7jAK7BrhO2ydz0d1xAz45TrQ-F9mmrOKqHp-pgEH1fHis6wN7FGudnw7F63stiM6dquoLgRt0nZneFOPPqOsiLqDwWqU3dlWd68jJQyFbZ_SKtU1bJ5iDtDPmZcecSxkPheWzLt/s1600/article-1052319-0283E4B000000578-79_468x469.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 162px; height: 163px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibre7ES7jAK7BrhO2ydz0d1xAz45TrQ-F9mmrOKqHp-pgEH1fHis6wN7FGudnw7F63stiM6dquoLgRt0nZneFOPPqOsiLqDwWqU3dlWd68jJQyFbZ_SKtU1bJ5iDtDPmZcecSxkPheWzLt/s320/article-1052319-0283E4B000000578-79_468x469.jpg" alt="" id="BLOGGER_PHOTO_ID_5503246216627921010" border="0" /></a>Phttp://www.blogger.com/profile/01934750595726367628noreply@blogger.com3tag:blogger.com,1999:blog-6324682560966389112.post-4367030507900548872010-07-23T08:53:00.000-07:002010-07-23T10:17:10.289-07:00Jam with Gram Goes Well with ShelleThere was a day in the summer time, maybe not every summer, but a lot of summers, when Gram, Grape Gram, and Mom would be in the kitchen canning. Pickle day was my favorite the smell of dill permeated the entire neighborhood. Pears, peaches, fruit cocktail, cherries (the pitter the most awesome of tools that attached to the counter spitting pit pit pit). And then... there were the days of jam. Val has been helping with the making the plum jam for years. Her boss has an apricot tree (insert popcorn song). Thus my sister had a five gallon bucket of apricots in her foyer. I called my Gram, said hey lets make jam, and she said come on over.<br /><br />Here's how you make jam. You read the box of pectin. It has the recipe. <br /><br />Here's how Shelle and I made apricot jam this week 34 8 oz jars in 4 hours. <br /><br />Day 1: I went to Harmons. Bought: Sugar, Jars, Pectin ($15.00)<br />The jars must be washed and sterilized in the dishwasher. The 35 year old push and plug into the sink that still works like a charm began its cycle. Meanwhile, the apricots were "screwed up". I thought I would grab a knife and start cutting them to pit them, silly child, just use your thumb and push them in half and pop out the pit. Screwing up a fruit (ha) means that you put it in the blender. The 35 year old blender that still works like a charm (but you have to kind of shake it to turn it on). My Aunt Shelle was quite the expert but you really need 4 arms for this process to work. So you but the screwed up fruit into the pan. Not any old pan, a really old pan. It can't have any fancy coating or it will taste different. It has to be the 45 year old pan that has lost its handles from making a roast every sunday for 45 years. No handles. Really. So the apricot sludge heats up and you stir in the pectin and the sugar, lemon juice, and a little butter. 7 CUPS of sugar! <br /><br />Ok OUCH! The apricot lava starts spurtting out of the pan... A full rolling boil of lava for a minute, 60 seconds, with aggressive stirring. Ouch OUch OUCH!!! Then the cruel slop is funnelled into sterilized jars, topped with a lid that has been simmered in water for a while, then screwed lid, then flipped upside down. My job was the lids and the flipping while Shelle did the pouring and funneling and jar getting (4 arms minimum requried). After about 5 minutes, flip the jars upright and listen for the pop. This indicates a tight seal. Now take a break and talk to Shelle about her Racoon chasing escapades with a trapper named Travis and listen to Gram explain what you should do precisely with your left hook, and the tale of her train ride from California to Wyoming with an 18 month old and a 8 month old by herself Then clean the unhandled perfect pan for jam and repeat. This batch we did a little smoother, but it was still evil lava. <br /><br />DAY 2!!! Harmons again, more jars, more sugar, more pectin. ($11). Now that we were trained and the apricots were already screwed up, Shelle and I worked like riveters and finished two more batches, this time wth 4.5 cups of sugar. We used a longer wooden spoon for the stirring so less injuries and I wore an apron, plus we wiped up spills as we went so the lava wouldn't attach itself to the stove like igneous rock making clean up more intense. Proud as punch, the jars are filled, the racoons still need to be caught, and Val must come to do the plums when the plum tree makes fruit ready to be screwed up! <br /><br /><strong>For one batch</strong><br /><br />Sterilize 8 jars with lids <br />6 pints of fruit pitted and finely chopped <br />Box of pectin (Sure Jell)<br />4.5 cups sugar<br />1/8 cup lemon juice<br />Butter to reduce foaming<br />1 Apron<br />Long handled wooden spoon<br />Non Tefloned pot (with or without handles)<br />Funnel <br />An Aunt<br />A Grandma <br /><br />Then, follow the instructions from the box.Phttp://www.blogger.com/profile/01934750595726367628noreply@blogger.com2tag:blogger.com,1999:blog-6324682560966389112.post-10000757803271830992010-07-22T19:25:00.001-07:002010-07-22T19:30:19.465-07:00Pork Chops, peaches, cous cous and cauliflowerThe pork chop brine was almost perfect: 1 tbsp salt, 1 tbsp sugar, 1 tbsp oil, 1/4 cup water, 2 tbsp olive oil, two cloves of garlic thinly sliced. Next time, I'd use a little more sugar and a little less salt but not too much. I grilled the pork chops for 5 minutes a side along with two halved peaches. After I turned the pork chops the first time, I rubbed the up side with sage from the herb garden. Done!<br /><br />Cous cous--In a bowl, I put 1 tbsp butter, 1 tbsp olive oil, and 1 tbsp chopped basil from herb garden. I tossed two cups of cooked cous cous into the bowl where Zoe stirred in 1/2 cup parm. So good.<br /><br />Roasted cauliflower--I parboiled the cauliflower for two minutes and then into a gratin dish I tossed chopped black olives, feta, olive oil, butter and pepper. I forgot the olive oil but it was still good. Zoe kept asking for more parmasan by which she meant feta. She liked everything except for the cooked peach. Go figure. She loves the peaches raw.<br /><br />Easyish dinner. Pretty fancy.Nikhttp://www.blogger.com/profile/15795554401570611521noreply@blogger.com3tag:blogger.com,1999:blog-6324682560966389112.post-61039113544245713392010-07-12T15:22:00.000-07:002010-07-12T15:27:51.271-07:00ExperimentOK. I found the pork belly of my dreams. $5 at the farmer's market, massaged, locally grown pig. But I forgot to look at recipes until today. Today is really my only day until Saturday to cook. So I'm hoping to braise this puppy quickly to make tacos at Val's. <br />I seared the belly and then added (All portions are given in the reasonable amounts):<br />Salsa<br />Ketchup<br />Watermelon<br />Chile powder<br />salt<br />pepper<br />cayenne<br />red wine vinegar<br />canteloupe<br />orange juice<br />sugar<br />I'm still looking around the house for cumin. Eh. Cumin. Whatever.<br />If it doesn't braise long enough to make it delicious taco filling, I'll take it to Val's and leave it in her fridge. We'll add more salt and slice it and call it Utah pancetta or, even better, cold smoke it and make Utah bacon. <br />Updates soon.Nikhttp://www.blogger.com/profile/15795554401570611521noreply@blogger.com2tag:blogger.com,1999:blog-6324682560966389112.post-11817123968396014792010-06-09T10:21:00.000-07:002010-06-09T10:28:40.628-07:00Cold Potato SoupIt really is this easy. Julia Child says it's the easiest thing. And, it is!<br /><br />3 1/2 cups sliced leeks<br />3 1/2 cups peeled and sliced potatoes<br />1 quart water<br />1 quart chicken stock<br />salt and pepper<br /><br />Simmer vegetables in the water for 40-50 minutes. Cool. Blend and strain if desired. <br /><br />Chill in fridge.<br /><br />DELICIOUS!<br /><br />I also braised short ribs in syrah. <br /><br />1 bottle of Syrah or dry red wine<br />5 pounds short ribs <br />1 onion<br />3 celery ribs<br />4 carrots<br /><br /><br />Brown the short ribs in a huge pot *which I bought on sale at big lots a 7 quart gorgeous one!<br /><br />Remove the ribs to a plate and Saute the vegetables until tender in 2 tablespoons of reserved fat.<br /><br />Return meat to pan and pour wine to cover.<br /><br />Braise in 350 degree oven for 5 hours.<br /><br />I served it with broccoli and au gratin potatoes. <br /><br />Keep in mind, I had 10 guests so the portions were small and I think everyone left starving. Oops.Valeriehttp://www.blogger.com/profile/00953895178423329703noreply@blogger.com2tag:blogger.com,1999:blog-6324682560966389112.post-46026892570016484422010-06-04T09:15:00.000-07:002010-06-04T09:27:11.968-07:00Opah not at all in the style of AlineaThe Alinea restaurant in Chicago makes fancy food. They manipulate food like alchemists. The recipe for Opah is based on the style of bacon. Oh my. Juniper berries are involved in the 17 recipes to make this one dish. This is what I made instead:<br /><br />I brined the Opah in honey, salt and juniper berries. In Alinea's cookbook, they say to marinate for 4-5 hours. I thought 2 hours would be sufficient. It was. Then, Alinea wants you to freeze it overnight and slice it into bacon-like strips. That did not happen. Instead, I grilled the Opah like a normal person. The recipe called for 4 or 5 different sauces. I made one orange buerre blanc-y like sauce. It was just fine. Not quite right but I need to work on my sauces anyway.<br /><br />Then, instead of the fancy sides that involved juniper berries and the accents of peeled juniper berry skins (um, really?) we had broccoli and boiled potatoes. Not very Alinean but still, the broccoli was crisp and the potatoes buttery. For the potatoes, I microwaved butter and sweet onions together for 30 seconds and then tossed the potatoes. Very good. Zoe liked the fish and the onions and the potatoes. Not the sauce. She hates sauce.<br /><br />Exciting news for today: I'm going to make tortillas!Nikhttp://www.blogger.com/profile/15795554401570611521noreply@blogger.com1tag:blogger.com,1999:blog-6324682560966389112.post-88713143346375340832010-06-01T16:02:00.000-07:002010-06-01T16:15:19.710-07:00PortobelloErik's mom is a vegetarian. Sometimes, it's a culinary challenge. Other times, I just fake it. For instance, on the second night of our trip, I made shish kabobs. Does not putting meat on some of the kabobs a vegetarian dinner make? Possibly not.<br />However, the next day, I made pasta salad from a real Vegetarian Magazine Recipe. Blanched broccoli, cauliflower, zucchini, yellow squash, carrots and red bells tossed with a lemon vinaigrette and topped with thin, thin slices of ricotta salata and Parmesan. Real veg. And then the next night, I adapted the over-fried chicken recipe for a portobello.<br />I doused the portobello in a bit of water and then flip-flopped it in cornstarch flavored with cayenne, garlic powder and celery salt (I'm developing a celery salt problem). Shake off extra cornstarch, dip in beaten eggs. Then, carefully dip in bread crumbs (not panko. Could not find panko bread crumbs in Loa). <br />Bake at 450 degrees for 35 minutes. <br />I did the same thing to chicken thighs but the mushroom was even more glorious.<br />To accompany the portobello, mashed potatoes. <br />And then, I attempted to make the green beans ala the Tinderbox.<br />I did it wrong. Tossed the blanched beans in miso and then in blue cheese. If I recall, the blue cheese was supposed to be a fondue and you'd dip them into the fondue like fries to ketchup. I suppose I'll have to return to the Tinderbox to try to perfect the recipe. Woe is I. <br />Everyone else loved the green beans. Even Rick who says he hasn't had a green bean in 40 years. Yay.Nikhttp://www.blogger.com/profile/15795554401570611521noreply@blogger.com1tag:blogger.com,1999:blog-6324682560966389112.post-27442684705439904502010-05-27T16:04:00.000-07:002010-05-27T16:11:53.654-07:00TonightI am going to make dinner for someone for the first time tonight. I have such a hard time making dinner for people that don't already think everything I make is delicious - or feel bad enough about me to lie. <br />I want to make something easy, celebratory and something that can be eaten past 10. <br />Is that too much to ask? Also, I don't have a grill!!<br /><br />I think the reason we are good cooks is because we pay attention. I already know that I can not use cucumbers, watermelon or chicken. And that is just because I tend to pay attention to what people don't like. If you don't like onions - you will have to go somewhere else for dinner.<br /><br />Risotto - spring risotto <br />Flank steak - Nikki made this amazing rolled flank steak that I still dream about<br />Individual Lasagnas? - oh this is a stupid post.Valeriehttp://www.blogger.com/profile/00953895178423329703noreply@blogger.com3tag:blogger.com,1999:blog-6324682560966389112.post-30490575565485014942010-05-25T13:30:00.000-07:002010-05-25T13:36:25.057-07:00Split Turkey BreastsJenny-O packages these things called split turkey breasts. Val makes them all the time. I find recipes for them and then can't find the breasts or I find the breast and then remember I had turkey for lunch. But yesterday, in a Sedona/vortex-worthy bit of serendipity, I had not had turkey recently and found a split turkey breast. I was going to call Val for a recipe but instead looked up her nemesis, Rachel Ray. Rachel had a good idea that involved a food-processor and some onion and lemon but I hate to get more dishes than I have to dirty. Also. I had no lemon. So I put Max in the sling and made a recipe that had none of the ingredients of the Rachel Ray recipe but some of the style. <br />Under the skin of the turkey breast I slid a mixture of very finely chopped (no food processor here) onions, thyme, celery salt (I'm on a big celery salt kick), butter, gray salt (feeling fancy with the salt) and a little garlic powder (feeling lazy with the garlic.)<br />I cooked the breast at 400 degrees for about an hour. Erik basted it once with butter melted with a bay leaf in it.<br />Rachel wanted me to make a sauce of apple cider, apple eau de vie (Out. See <a href="http://nikwalk.blogspot.com">broke</a>.) Instead, I made a brown roux with chicken broth and a little apple juice and sherry. Too sweet. But OK. <br />Also. Mashed potatoes were involved. I like to make mashed potatoes with every new recipe on the off chance something goes wrong with the experiment. At least we won't starve. We also had broccoli. Because we always have broccoli.Nikhttp://www.blogger.com/profile/15795554401570611521noreply@blogger.com1tag:blogger.com,1999:blog-6324682560966389112.post-87981401579793508762010-05-24T09:55:00.000-07:002010-05-24T09:57:32.215-07:00Does this count as cooking?I went with the fine writer Dinty W. Moore to dinner at the Tinderbox. We ate well. I had duck confit with jalepeno mac and cheese. He had Dr. Pepper braised hog jowls. We started with the chacuterie, lamb sausage, lamb and pork pate, Dante cheese and the green beans. <br />The green beans were the high point. Here's the menu description: Greenbeans with miso and blue cheese topped with crisp (read, fried) wontons. <br />Sisters: Recreate!Nikhttp://www.blogger.com/profile/15795554401570611521noreply@blogger.com0tag:blogger.com,1999:blog-6324682560966389112.post-27544644927710958242010-05-22T16:32:00.000-07:002010-05-22T18:05:09.220-07:00Trout almond dadThis is one of those dishes I have never made before but the smell sent me back to dinners with dad. I would like to remember that we caught brook trout or rainbow trout on a fishing trip and cooked it over a fire. This is not the memory. It is of a restauraunt, many nameless ones, not the usual spots. And Dad would order trout. With almonds. I'm sure Mom made it too because the smells in the kitchen were that kind of familiar. Familiarity that reminds you of the parkay floor in the entry and the sweater vests in the hall closet. And the sound of one of us calling up the stairs that dinner is ready. <br /><br />Trout with almonds and haricot verts<br /><br />Blanching the almonds was a cinch. Never have I felt such accomplishment than getting those slippery coats off to expose the milky almond. I put a few in a bowl and covered with boiling water for 2 mins then drained and rinsed them. Then the skins slip right off! <br /><br />I blanched the green beans as well And served them without butter and they were perfect.<br /><br />A side salad with tomatoes and radishes sealed the meal.<br /><br />The trout<br /><br />1 lb trout fillets with skin<br />2/3 cup flour<br />lemon pepper<br />paprika<br />salt and pepper<br />butter (melted)<br />parsley<br />tobasco<br />juice of one lime with zest (in lieu of lemon)<br /><br />Dredge the fish in flour with the spices. Put in a greased pan Covered with melted butter and broil for 7 minutes. While the fish cooks brown the almonds in butter. Add the lime juice parsley an hot sauce to the almond mixture and pour on top of fish and serve immediately.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM6gCiSEpyPC0vC3CfHMhH5BCvu-_wEVjVIDlUXGh36WTklpEgPphoX9Y39_hwYm7hKekkWK9PKbDDx4PFnLrdMz-nPa5Y7GT0IWbvOcLXo-3dpOUwM_Ue1grYMYrbIuoFimAGw_Yq8HLc/s1600/photo(6).jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM6gCiSEpyPC0vC3CfHMhH5BCvu-_wEVjVIDlUXGh36WTklpEgPphoX9Y39_hwYm7hKekkWK9PKbDDx4PFnLrdMz-nPa5Y7GT0IWbvOcLXo-3dpOUwM_Ue1grYMYrbIuoFimAGw_Yq8HLc/s320/photo(6).jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5474247088385313618" /></a>Phttp://www.blogger.com/profile/01934750595726367628noreply@blogger.com1tag:blogger.com,1999:blog-6324682560966389112.post-40813999356119047342010-05-12T12:00:00.000-07:002010-05-12T12:16:31.567-07:00Roasted Leg of Lamb with herbed goat cheese souffles<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQR0cgeOWkzjp9oyqCHMJ0lX9wqTpUZDzFN-xOSsYwMcOM93Inp-tJM_Ae5z2VhAlVAyhiVrPBWYXpUioIQiltbP-XxeXixjtjuBxRP-JbwyEGoDSwk8H_YkHnEfdY8es_D7Zhlz7t06b9/s1600/souffles.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQR0cgeOWkzjp9oyqCHMJ0lX9wqTpUZDzFN-xOSsYwMcOM93Inp-tJM_Ae5z2VhAlVAyhiVrPBWYXpUioIQiltbP-XxeXixjtjuBxRP-JbwyEGoDSwk8H_YkHnEfdY8es_D7Zhlz7t06b9/s320/souffles.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5470464422582191890" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7JCO4AROOhVdnPB1kmjMzCshhmp2dJY_-xw7w9TN7gsGB6Pe_wqDXRIQRlaVSFu5ZKqkfYuIa5WPqfb1LXwkHFflKk1l9nAdjiMG3XbEtJ1fFke39Jo4GdwEc3dx7_9iFrS_fSyy9ASLJ/s1600/lamb.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7JCO4AROOhVdnPB1kmjMzCshhmp2dJY_-xw7w9TN7gsGB6Pe_wqDXRIQRlaVSFu5ZKqkfYuIa5WPqfb1LXwkHFflKk1l9nAdjiMG3XbEtJ1fFke39Jo4GdwEc3dx7_9iFrS_fSyy9ASLJ/s320/lamb.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5470464286472047682" /></a><br />Lamb-<br />One (5 Lbs) boneless leg of lamb<br />Kosher Salt<br />Rosemary<br />Minced Garlic<br /><br />Cut deep slits in lamb and rub garlic, salt, pepper and rosemary all over inserting into slits. Cover with plastic and marinate overnight.<br /><br />Preheat oven to 425, roast lamb for 20 minutes and then turn down to 350 and roast for 80 minutes more (*or twenty minutes per pound total) Meat should register at least 135 for medium rare. Let rest 20 minutes and then slice and serve.<br /><br /><br />Souffles <br />Separate 6 fresh large eggs<br />Heat 1 cup whole milk in a saucepan<br />Melt 2 1/2 tablespoons of butter in a sauce pan over medium heat. Add 3 tablespoons of flour and cook for 3 minutes whisking constantly. Slowly incorporate milk. Take off of heat for one minute. Add egg YOLKS one at a time and stir until combined with roux. <br />This can be prepared up to 2 hours in advance.<br /><br />Beat egg WHITES in stand mixer until soft peaks form. Fold 1/4 of egg white mixture into room temperature yolk mixture. Repeat adding 1/4 at a time and gently fold in.<br /><br />Spray 10 4 oz ramekins with cooking spray. Add egg mixture to ramekins and bake at 350 for 25 minutes. Do not open the oven door for the first 20 minutes.Valeriehttp://www.blogger.com/profile/00953895178423329703noreply@blogger.com2tag:blogger.com,1999:blog-6324682560966389112.post-25520767373681168412010-05-06T13:07:00.000-07:002010-05-06T13:20:46.685-07:00Bison LoafInspired from Mom's Salmon loaf and our inability to eat burgers on buns(alas no buns for months in hopes of losing our buns)!<br /><br />This was really easy and quite delicious. Surprisingly, for a meatloaf, it was exquisite. The cuisinart made it simple simple simple. <br /><br />12 oz ground bison<br />2 pieces whole wheat bread<br />1 onion<br />2 carrots<br />2 garlic cloves<br />14 1/2 oz can diced tomatoes (in lieu of ketchup)<br />2 eggs<br />1 tbsp dry mustard<br />Handful of Parsley<br />2 tsp thyme<br /><br />I used the cuisinart with the blender attachment. First cut the crusts off the bread and pulse in the cuisinart for 20 seconds to make bread crumbs. Put these aside and rinse the cuisinart. Peel the vegetables and throw them into the cuisinart and pulse for 30 seconds to very small pieces. Combine all the ingredients in a bowl with the bison. Rinse the cuisinart again and put in the diced toms, give it a whirl to a thick consistancy of ketchup. Add 1 cup of the pureed toms to the bowl. Add the spices. Take off the wedding ring, crack the eggs, and get a mixing. <br /><br />I usually use the Martha method of shaping the loaf into a lasagna pan but this time I used the regular loaf pan sprayed with Pam. I cooked it at 350 for about an hour, placing the remaining tomato puree on top for the last 10 minutes. Let it rest for 15 before slicing. The slices of meatloaf came out perfect!<br /><br />I served this with sauteed garlic and mushrooms (really, she was right in the movie, Julia's advice about not crowding the mushrooms is essential for browning) and a green salad. <br /><br />So good, I had to blog about it!Phttp://www.blogger.com/profile/01934750595726367628noreply@blogger.com2