Super 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.
$16.99 steak salad at home
Use Nik and Erik method of steak prep. Let rest. Sauté sweet peppers and garlic in olive oil. Deglaze with apple juice.
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.
Sunday, June 17, 2012
Friday, April 13, 2012
Produce box
This 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.
So we are looking into Green Pepper Jelly Recipes and will make them tomorrow.
But tonight, from the basket, I'm making what I shall always refer to as the 54 special.
Roasted Garlic Lemon Chicken legs
Roasted Red Potatoes with parsley, carrots, and onions
Spicy Spinach saute with red pepper flakes and grape tomatoes.
So we are looking into Green Pepper Jelly Recipes and will make them tomorrow.
But tonight, from the basket, I'm making what I shall always refer to as the 54 special.
Roasted Garlic Lemon Chicken legs
Roasted Red Potatoes with parsley, carrots, and onions
Spicy Spinach saute with red pepper flakes and grape tomatoes.
Saturday, June 4, 2011
Summer Breakfast
In 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.....
P's Summer Breakfast
Dad's Crepes (aka the Joy of Cooking Recipe).
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
1. Grandma's Apricot Jam topped with powdered sugar.
2. Yogurt and Famdamily Fruit Salad.
Famdamily Fruit Salad
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.
MOMosa
Orange Juice and Chilled Sparkling Cider
P's Summer Breakfast
Dad's Crepes (aka the Joy of Cooking Recipe).
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
1. Grandma's Apricot Jam topped with powdered sugar.
2. Yogurt and Famdamily Fruit Salad.
Famdamily Fruit Salad
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.
MOMosa
Orange Juice and Chilled Sparkling Cider
Monday, March 28, 2011
Monday
I ate dumplings at PF Changs and Dinner at Cheesecake factory...
Walked out and the blog had been worried about itself and self destructed!
Walked out and the blog had been worried about itself and self destructed!
Sunday, February 13, 2011
Week of Comfort Cooking for 1
When the choice is up just to P... it's Pasta.
Superbowl of Shrimp Scampi Sunday
Lots of schwrimps defrost in sink and then out on a plate for two episodes of house.
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.
Add cooked linguine to pan, toss and serve.
Pasta Bolognese Wednesday
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.
Tuna Casserole Friday (When cooking for one always half the recipe!)
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.
Left over Saturday
Coffee all day.
Baked potato and a diet coke for dinner. (I know).
Superbowl of Shrimp Scampi Sunday
Lots of schwrimps defrost in sink and then out on a plate for two episodes of house.
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.
Add cooked linguine to pan, toss and serve.
Pasta Bolognese Wednesday
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.
Tuna Casserole Friday (When cooking for one always half the recipe!)
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.
Left over Saturday
Coffee all day.
Baked potato and a diet coke for dinner. (I know).
Sunday, October 24, 2010
Homemade Turkey Sausage
It is easy:
1 lb ground turkey (not breast--just ground).
2 tablespoons fennel, toasted, slightly crushed.
1 tsp smoked paprika
1 tsp salt
1/2 tsp cayenne
1 tsp dried oregano, crushed
1 tsp sugar
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.)
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.
Serve with sauteed anaheim peppers (2), red bell (1) and onion (1).
Done and done.
1 lb ground turkey (not breast--just ground).
2 tablespoons fennel, toasted, slightly crushed.
1 tsp smoked paprika
1 tsp salt
1/2 tsp cayenne
1 tsp dried oregano, crushed
1 tsp sugar
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.)
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.
Serve with sauteed anaheim peppers (2), red bell (1) and onion (1).
Done and done.
Friday, October 15, 2010
I could make this for dinner, right?
The Dining Room
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.
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.
Reservations Required
Tuesday-Saturday 6:00 PM to 10:00 PM
Dinner Menu
- CHILDHOOD MEMORY OF HARVEST
vegetabale leathers, apple, nuts, pear cider
- MARIN MIYAGI OYSTERS
wheatgrass, lemon ice
- INVERTED CHERRY TOMATO TART
black olive, basil
- YOUNG TURNIP-BROWN BUTTER SOUP
pickled watermelon radish, purslane
- MONTEREY BAY ABALONE GRILLED ON THE PLANCHA
nettle-dandelion salsa verde, spicy breadcrumbs, wild fennel flowers
- WILD BLACK COD SMOKED OVER BEET CHARCOAL
creamed leeks, beet-red flame grape sauce, dill, horseradish
- PAN-GRILLED MATSUTAKE
potato-pine needle puree
- PRATHER RANCH BEEF
black garlic, carrot, sudachi, spinach, cilantro
- ACAPELLA (SOYOUNG SCANLAN)
arugula
- CHEESECAKE
goat cheese, graham cracker, niabell grape
- CINNAMON SMOKED APPLES
iced buttermilk, hazelnut, sorrel
- Entire Menu
- $135
- Wine Pairings
- $95
18% service charge (shared by the entire staff)
Wine By the Glass
Sparkling
- MV CHATEAU DE L’AULEE Brut Elegant, Loire Valley, France
- $12
- 2006 SCHRAMSBERG Brut Blanc de Noirs, California
- $16
- MV LOUIS ROEDERER ‘Brut Premier’ Champagne, France
- $22
- MV SOLTER Brut Spatburgunder Rose, Germany
- $15
Rose
- 2008 LES DOMANIERS Grenache Blend, Provence, France
- $11
White
- 2008 STEININGER Gruner Veltliner, Kamptal, Austria
- $9
- 2005 DOMAINE DES BAUMARD Savennieres Loire Valley, France
- $17
- 2007 SCHLOSS SCHONBORN Riesling ‘Nussbrunnen’ Kabinett Rheingau, Germany
- $12
- 2006 FIDDLEHEAD Sauvignon Blanc ‘Happy Canyon’, Santa Ynez, California
- $13
- 2008 PAUL HOBBS Chardonnay “Crossbarn,” Sonoma Coast, California
- $16
- 2007 E. GUIGAL Cotes du Rhone Blanc
- $11
Red
- 2007 MORGAN Pinot Noir ‘Garys’ Vineyard’ Santa Lucia Highlands, California
- $18
- 2007 PARUSSO Dolcetto D’Alba, Piemonte, Italy
- $12
- 2007 CAN BLAU Garnacha & Mazuelo Montsant, Spain
- $14
- 2005 JABOULET Syrah ‘Les Jalets’ Crozes Hermitage, France
- $16
- 2005 LASSETER Cabernet Sauvignon & Merlot Blend, Sonoma County, California
- $18
Click here to download full wine list.
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