Frittatas are so much easier than people think. The only catch is that they require having a pan that you can use on the stove and the oven. I just got one the other day (found a GREAT deal at TJ Maxx). You can cook them completely on the stove, but the top won’t be nice and brown. You can add any ingredients you wish to customize the flavor. This is just one that I prefer.
4 tablespoons olive oil
2 (7-ounce) potatoes, peeled, cut into 1/4-inch cubes
1/2 onion, chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
6 large eggs
1/4 cup heavy cream
1/4 cup grated cheddar cheese
1 tomato, diced
4 slices bacon, cooked and crumbled
Heat the oil in a heavy 9 1/2-inch-diameter skillet over medium heat. Add the potato, onion, and garlic. Season the potato mixture with salt and pepper, to taste. Saute over medium-low heat until the potato is golden and crisp on the outside, tender inside, about 7 to 10 minutes.
Preheat the broiler. Whisk the eggs, cream, cheese, tomato, and bacon in a medium bowl to blend. Stir the egg mixture into the potato mixture in the skillet. Cook over medium-low heat until the egg mixture is almost set but the top is still loose, about 3 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a cutting board. Cut the frittata into 12 wedges.
The cook time can vary from oven to oven. Cook until you feel the eggs are cooked the way you like. 4 minutes in the oven may be too short. Mine took 8.
Wednesday, May 31, 2006
Tuesday, May 30, 2006
Easy Cheese Dip
I know this is lazy but it’s really good and easy to make. It’s perfect for parties. Just watch the crock-pot and stir every once in a while to make sure the cheese doesn’t burn.
Easy Cheese Dip
1 unit Velveeta or other cheese product (the one that looks like a large stick of butter
1 can Ro-Tel or 1 cup salsa
1 can black beans, drained (optional)
Tortilla chips
There are 2 ways to make this. You can follow the directions on the package to microwave it, or you can melt it in the crock-pot. Either way, melt the cheese and add the Ro-Tel or salsa, and beans. Stir to combine.
In order to keep the cheese melty and warm, keep in a crock-pot on low.
Serve with tortilla chips.
You can use this to top nachos or any Mexican dish. Add whatever ingredients you like.
Easy Cheese Dip
1 unit Velveeta or other cheese product (the one that looks like a large stick of butter
1 can Ro-Tel or 1 cup salsa
1 can black beans, drained (optional)
Tortilla chips
There are 2 ways to make this. You can follow the directions on the package to microwave it, or you can melt it in the crock-pot. Either way, melt the cheese and add the Ro-Tel or salsa, and beans. Stir to combine.
In order to keep the cheese melty and warm, keep in a crock-pot on low.
Serve with tortilla chips.
You can use this to top nachos or any Mexican dish. Add whatever ingredients you like.
Asian-Inspired Brown Rice Salad With Snow Peas
This is really easy and good for you. I have never been a fan of brown rice, but this makes it easier to eat. It really does taste better cold.
Sorry nothing on Friday. The long weekend began early. And yesterday I just plain forgot. That’s what happens on a relaxing, lazy, long weekend. So a double batch today. Sadly, I didn’t even do much cooking. But a break is nice every now and then.
Asian-Inspired Brown Rice Salad With Snow Peas
4 to 6 servings
Toasted sesame seeds top this flavorful salad. The brown rice gives a nutty texture that is balanced by the snow peas, red bell pepper and sliced scallions. Medium-grain rice is used here, so the kernels remain soft when they are chilled. White rice can be substituted if desired, but reduce the water to 2 cups.
PICNIC NOTE: With its vinegar base, this salad's a perfect choice for summer picnics.
For the rice:
21/4 cups water
2 teaspoons toasted sesame oil
1/4 teaspoon salt
1 cup medium-grain brown rice
For the salad:
1/4 pound snow peas, blanched and cut on the diagonal into 4 or 5 pieces*
1/2 medium red bell pepper, sliced into 1-inch long matchsticks
1/3 cup chopped scallions (about 4), tough green tops removed and discarded
2 tablespoons seasoned rice wine vinegar
2 teaspoons low-sodium or light soy sauce
2 teaspoons toasted sesame oil
2 tablespoons toasted sesame seeds
In a 2-quart pot, bring the water, sesame oil and salt to a boil. Add the rice, stir to combine, cover and reduce heat to low. Allow the rice to simmer, covered, until the water is absorbed and the rice is just tender, 35 to 40 minutes.
Transfer the cooked rice to a large bowl and let cool for about 15 minutes. Add the sliced snow peas, red bell pepper slices, chopped scallions, vinegar, soy sauce, sesame oil and 1 tablespoon of the sesame seeds. Stir to combine thoroughly.
Transfer the rice salad to a shallow bowl or serving dish and top with the remaining tablespoon of sesame seeds. Let cool before refrigerating.
*NOTE: To blanch the snow peas, bring a medium pot of lightly salted water to a boil. While the water is heating, clean each snow pea pod. Prepare a bowl of ice water. When the water boils, add the snow peas. Cook for 1 to 2 minutes, until the snow peas turn bright green. Use a slotted spoon to remove the snow pea pods and transfer them immediately to the ice water to stop the cooking. Drain and dry the snow peas before slicing.
Per serving: 175 calories, 4 g protein, 28 g carbohydrates, 5 g fat, 0 mg cholesterol, 1 g saturated fat, 169 mg sodium, 3 g dietary fiber
Sorry nothing on Friday. The long weekend began early. And yesterday I just plain forgot. That’s what happens on a relaxing, lazy, long weekend. So a double batch today. Sadly, I didn’t even do much cooking. But a break is nice every now and then.
Asian-Inspired Brown Rice Salad With Snow Peas
4 to 6 servings
Toasted sesame seeds top this flavorful salad. The brown rice gives a nutty texture that is balanced by the snow peas, red bell pepper and sliced scallions. Medium-grain rice is used here, so the kernels remain soft when they are chilled. White rice can be substituted if desired, but reduce the water to 2 cups.
PICNIC NOTE: With its vinegar base, this salad's a perfect choice for summer picnics.
For the rice:
21/4 cups water
2 teaspoons toasted sesame oil
1/4 teaspoon salt
1 cup medium-grain brown rice
For the salad:
1/4 pound snow peas, blanched and cut on the diagonal into 4 or 5 pieces*
1/2 medium red bell pepper, sliced into 1-inch long matchsticks
1/3 cup chopped scallions (about 4), tough green tops removed and discarded
2 tablespoons seasoned rice wine vinegar
2 teaspoons low-sodium or light soy sauce
2 teaspoons toasted sesame oil
2 tablespoons toasted sesame seeds
In a 2-quart pot, bring the water, sesame oil and salt to a boil. Add the rice, stir to combine, cover and reduce heat to low. Allow the rice to simmer, covered, until the water is absorbed and the rice is just tender, 35 to 40 minutes.
Transfer the cooked rice to a large bowl and let cool for about 15 minutes. Add the sliced snow peas, red bell pepper slices, chopped scallions, vinegar, soy sauce, sesame oil and 1 tablespoon of the sesame seeds. Stir to combine thoroughly.
Transfer the rice salad to a shallow bowl or serving dish and top with the remaining tablespoon of sesame seeds. Let cool before refrigerating.
*NOTE: To blanch the snow peas, bring a medium pot of lightly salted water to a boil. While the water is heating, clean each snow pea pod. Prepare a bowl of ice water. When the water boils, add the snow peas. Cook for 1 to 2 minutes, until the snow peas turn bright green. Use a slotted spoon to remove the snow pea pods and transfer them immediately to the ice water to stop the cooking. Drain and dry the snow peas before slicing.
Per serving: 175 calories, 4 g protein, 28 g carbohydrates, 5 g fat, 0 mg cholesterol, 1 g saturated fat, 169 mg sodium, 3 g dietary fiber
Thursday, May 25, 2006
Breakfast. I eat it every day. If I don’t, I end up feeling sick and my day just doesn’t go right. Eggs are usually the best for me. I don’t eat them every day, but I try to have 1 2-3 times a week in various incarnations. Here are 2 of my favorite ways to prepare them. These are both also easy on-the-go recipes too. Just wrap in foil and take with you.
Egg, Sausage, Cheese, Biscuit
1 frozen biscuit (can make your own or use the ones that come in the tube but for sheer convenience the frozen ones are great.)
1 sausage patty (bacon is always an acceptable substitute. You can go completely veg too.)
1 egg
salt
pepper
garlic powder
paprika
1 slice American cheese (any cheese will do but I prefer this)
Prepare biscuit per instructions. Split into 2 halves when done.
Cook sausage patty until desired doneness.
Crack open egg into bowl. Add seasonings to taste, and mix to combine yolk and whites.
Cook egg in pan over med-low heat, making a sort of half scramble, half egg patty. The egg just needs to be able to fit onto the biscuit.
Add cheese before taking it out of the pan, letting it melt some.
Place sausage patty and egg on the biscuit in whatever order suits you. Top with biscuit top and enjoy.
Wrap in foil to take with you.
Breakfast Tacos
Quantities are to taste. You can’t really be specific on this. Add or take out anything you like. I like to use bacon in my tacos but you can use sausage. Beans are also very popular. Some people just do egg and cheese. Me, I like stuff in my tacos.
Frozen shredded potatoes or small potato cubes
Diced tomato
Diced onion
1 slice bacon, cooked
1 egg, mixed and seasoned to taste.
1 flour tortilla
cheddar cheese
salsa
Cook the potatoes as directed per package. Add the onions to cook with the potatoes. Add tomato when potatoes are nearly done. When potatoes are done, crumble up the bacon and add to the mixture. Add the egg to the potatoes. Combine into a scramble. Soften the tortilla if you wish by putting it in the microwave for 20 seconds. Place egg mixture on top of tortilla. Top with cheese and salsa.
Egg, Sausage, Cheese, Biscuit
1 frozen biscuit (can make your own or use the ones that come in the tube but for sheer convenience the frozen ones are great.)
1 sausage patty (bacon is always an acceptable substitute. You can go completely veg too.)
1 egg
salt
pepper
garlic powder
paprika
1 slice American cheese (any cheese will do but I prefer this)
Prepare biscuit per instructions. Split into 2 halves when done.
Cook sausage patty until desired doneness.
Crack open egg into bowl. Add seasonings to taste, and mix to combine yolk and whites.
Cook egg in pan over med-low heat, making a sort of half scramble, half egg patty. The egg just needs to be able to fit onto the biscuit.
Add cheese before taking it out of the pan, letting it melt some.
Place sausage patty and egg on the biscuit in whatever order suits you. Top with biscuit top and enjoy.
Wrap in foil to take with you.
Breakfast Tacos
Quantities are to taste. You can’t really be specific on this. Add or take out anything you like. I like to use bacon in my tacos but you can use sausage. Beans are also very popular. Some people just do egg and cheese. Me, I like stuff in my tacos.
Frozen shredded potatoes or small potato cubes
Diced tomato
Diced onion
1 slice bacon, cooked
1 egg, mixed and seasoned to taste.
1 flour tortilla
cheddar cheese
salsa
Cook the potatoes as directed per package. Add the onions to cook with the potatoes. Add tomato when potatoes are nearly done. When potatoes are done, crumble up the bacon and add to the mixture. Add the egg to the potatoes. Combine into a scramble. Soften the tortilla if you wish by putting it in the microwave for 20 seconds. Place egg mixture on top of tortilla. Top with cheese and salsa.
Wednesday, May 24, 2006
Noodles and Things
I’ve been on a major Asian kick lately. This is a really easy and tasty meal. It really doesn’t take very long. Substitute whatever veggies you like as long as you keep the ginger. (Me, I don’t use mushrooms as I hate them. To each their own.)
Loads of Ginger Vegetable Lo Mein
8 servings
The heat in this dish is very different from that of a chili. Here, finely minced ginger lends its hot and spicy flavor to the lo mein.
Do-ahead tip: Cut all of the vegetables early in the day. Refrigerate until ready to cook. Have a pot of water ready to go and all other ingredients measured out. This dish will then take 15 minutes from the moment the water starts to boil for the pasta.
1 pound spaghettini (thin spaghetti)
1/4 cup vegetable oil
1 bunch scallions, white and tender green parts only, finely chopped
1/3 cup finely chopped ginger root
1 medium onion, thinly sliced
1/4 pound snow peas, cut lengthwise into 1/4-inch wide strips
1/2 pound large mushrooms, cut into 1/4-inch or thinner slices
1 1/2 pounds bok choy, cut crosswise into 1/4- to 1/2-inch wide slices
1/2 pound carrots, grated
1/2 cup chicken broth
1 tablespoon soy sauce
2 tablespoons Asian sesame oil
4 tablespoons toasted sesame seeds
Cook the spaghettini according to package directions.
While the spaghettini is cooking, in a wok or large saute pan, heat the oil over medium-high heat. Add the scallions and ginger and cook, stirring, for 2 minutes. Add the onion and cook for 3 to 4 minutes. Add the snow peas, mushrooms, bok choy and carrots; the wok will be full. Carefully stir together the vegetables. Add the chicken broth, cover the wok and steam the vegetables until they just begin to turn tender, but still have some crispness, 6 to 8 minutes. Uncover the wok and add the soy sauce, sesame oil and 3 tablespoons of the sesame seeds. Stir to mix thoroughly. Remove the wok or pot from the heat.
Drain the spaghettini and transfer it to a large, shallow serving bowl. Add the vegetable mixture, including the liquid, from the wok. Toss with the pasta until combined. Sprinkle the remaining 1 tablespoon of sesame seeds over the lomein and serve immediately.
Tuesday, May 23, 2006
Chicken Scaloppine alla Francese
This is a really delicious and simple chicken dish. Cream, fried chicken, and just all assorts of good stuff. It’s a very good date meal. Serve with simple egg noodles with some herbs or with pasta, olive oil, and a bit of parmesan cheese. A Caesar salad would also go nicely here. If you wish, you can use veal scallopine with this too.
SCALOPPINE ALLA FRANCESE
6 servings
3 eggs
Salt
Ground white pepper to taste
1 tablespoon heavy cream
1 tablespoon Parmesan cheese
1/2 tablespoon chopped parsley
3 boneless, skinless chicken breast halves, thinly sliced and pounded scaloppine-style
1/2 cup flour
1/4 to 1/2 cup vegetable oil
8 tablespoons unsalted butter
1/4 cup dry white wine
2 lemons (juice of 1 1/2 lemons, and 1/2 lemon cut into 6 thin slices)
1/3 cup rich chicken stock or broth (optional)
Pinch nutmeg
In large mixing bowl, make a smooth batter of the eggs, salt, pepper, cream, Parmesan cheese and a sprinkle of parsley. Dust each thin chicken piece lightly with flour and soak slices in batter for 1 hour.
In a large frying pan over medium-high heat, heat the oil until it is very hot. Carefully place scaloppine, 2 or 3 at a time, in pan, and cook quickly until they become crusty and of a golden color. Transfer to a warm platter. Set aside.
Melt the butter in a large baking dish, and arrange the chicken scaloppine over the butter. Season with salt and pepper to taste. Add the remaining parsley and bake in preheated 350-degree oven for 5 minutes. Turn the scaloppine, add the wine and bake 5 more minutes. Add the lemon juice and bake 3 minutes. If the chicken looks dry, add the optional broth. Turn again and spoon sauce over all. Place in serving place in serving platter. Sprinkle nutmeg over it. Serve with slices of lemon.
SCALOPPINE ALLA FRANCESE
6 servings
3 eggs
Salt
Ground white pepper to taste
1 tablespoon heavy cream
1 tablespoon Parmesan cheese
1/2 tablespoon chopped parsley
3 boneless, skinless chicken breast halves, thinly sliced and pounded scaloppine-style
1/2 cup flour
1/4 to 1/2 cup vegetable oil
8 tablespoons unsalted butter
1/4 cup dry white wine
2 lemons (juice of 1 1/2 lemons, and 1/2 lemon cut into 6 thin slices)
1/3 cup rich chicken stock or broth (optional)
Pinch nutmeg
In large mixing bowl, make a smooth batter of the eggs, salt, pepper, cream, Parmesan cheese and a sprinkle of parsley. Dust each thin chicken piece lightly with flour and soak slices in batter for 1 hour.
In a large frying pan over medium-high heat, heat the oil until it is very hot. Carefully place scaloppine, 2 or 3 at a time, in pan, and cook quickly until they become crusty and of a golden color. Transfer to a warm platter. Set aside.
Melt the butter in a large baking dish, and arrange the chicken scaloppine over the butter. Season with salt and pepper to taste. Add the remaining parsley and bake in preheated 350-degree oven for 5 minutes. Turn the scaloppine, add the wine and bake 5 more minutes. Add the lemon juice and bake 3 minutes. If the chicken looks dry, add the optional broth. Turn again and spoon sauce over all. Place in serving place in serving platter. Sprinkle nutmeg over it. Serve with slices of lemon.
Monday, May 22, 2006
Chili Eggplant
I made this the other night. I didn’t have black vinegar so I omitted it. I also omitted the cooking wine. It tasted just fine without it. I also subbed broccoli for eggplant. It’s a totally different taste and texture but it worked. Most of this can be found in the Asian section of your grocery store but if not, try an Asian market. If not, just omit and see what happens. I can’t wait to make it again. Serve over white rice.
Chili Eggplant
All ingredients can be added to taste. This is a spicy dish -- but if it's too spicy, add more soy sauce or sugar, and if it's not spicy enough, up the garlic chili sauce.
Sauce
3 to 4 tablespoons chili garlic sauce
2 tablespoons soy sauce
1 1/2 tablespoons Chinese cooking wine
2 tablespoons black vinegar
1 tablespoon rice wine vinegar
1/4 cup light brown sugar (may substitute granulated sugar)
Combine the ingredients in a small bowl and set aside.
Eggplant
1 to 1 1/2 cups vegetable oil
4 Chinese eggplants (may substitute Japanese), cut into 1/4 -inch slices on the diagonal (can use regular if you want)
3 tablespoons sesame oil
2 cloves garlic, chopped
2 tablespoons chopped ginger root
2 scallions, white and tender green parts, separated and chopped
8 ounces cooked pork, diced or shredded (may substitute 8 ounces fried tofu, cut into bite-size pieces)
4 ounces bamboo shoots, thinly sliced
1 tablespoon cornstarch, mixed with 1 1/2 tablespoons water
2 large carrots, shredded (about 1 cup)
Have ready a large plate lined with paper towels.
Heat the vegetable oil in a wok or deep-walled saute pan over medium-high heat until it is sizzling hot. Add the eggplant in several batches, letting one batch fry for about 2 minutes before transferring to drain on a paper towel-lined plate. Discard the oil. (For firmer eggplant, omit the frying step and toss the sliced eggplant into the wok just after the sauce is added.)
Return the wok to medium-high heat. Add the sesame oil, garlic, ginger and whites of the scallions; stir briskly to combine. Add the sauce to the wok, stirring to combine. (If using eggplant that is not fried, add it here and cook for an additional 2 to 3 minutes.)
Add the cooked pork and the bamboo shoots, cooking for 1 to 2 minutes. Add the fried eggplant and cook, stirring constantly, for 1 to 2 minutes. Tilt the wok to the side so the liquid comes together at the bottom; add all but 1 teaspoon of the cornstarch mixture to liquid, stirring constantly until the sauce has thickened and coated the vegetables and pork.
Taste and adjust seasonings. If after 1 minute there still seems to be a lot of liquid, add the remaining 1 teaspoon of the cornstarch mixture, stirring to combine. Add the shredded carrots and scallion greens, and stir to coat with sauce. Serve immediately.
Serves 4.
Per serving: 497 calories, 21 g protein, 39 g carbohydrates, 30 g fat, 49 mg cholesterol, 5 g saturated fat, 671 mg sodium, 11 g dietary fiber
Chili Eggplant
All ingredients can be added to taste. This is a spicy dish -- but if it's too spicy, add more soy sauce or sugar, and if it's not spicy enough, up the garlic chili sauce.
Sauce
3 to 4 tablespoons chili garlic sauce
2 tablespoons soy sauce
1 1/2 tablespoons Chinese cooking wine
2 tablespoons black vinegar
1 tablespoon rice wine vinegar
1/4 cup light brown sugar (may substitute granulated sugar)
Combine the ingredients in a small bowl and set aside.
Eggplant
1 to 1 1/2 cups vegetable oil
4 Chinese eggplants (may substitute Japanese), cut into 1/4 -inch slices on the diagonal (can use regular if you want)
3 tablespoons sesame oil
2 cloves garlic, chopped
2 tablespoons chopped ginger root
2 scallions, white and tender green parts, separated and chopped
8 ounces cooked pork, diced or shredded (may substitute 8 ounces fried tofu, cut into bite-size pieces)
4 ounces bamboo shoots, thinly sliced
1 tablespoon cornstarch, mixed with 1 1/2 tablespoons water
2 large carrots, shredded (about 1 cup)
Have ready a large plate lined with paper towels.
Heat the vegetable oil in a wok or deep-walled saute pan over medium-high heat until it is sizzling hot. Add the eggplant in several batches, letting one batch fry for about 2 minutes before transferring to drain on a paper towel-lined plate. Discard the oil. (For firmer eggplant, omit the frying step and toss the sliced eggplant into the wok just after the sauce is added.)
Return the wok to medium-high heat. Add the sesame oil, garlic, ginger and whites of the scallions; stir briskly to combine. Add the sauce to the wok, stirring to combine. (If using eggplant that is not fried, add it here and cook for an additional 2 to 3 minutes.)
Add the cooked pork and the bamboo shoots, cooking for 1 to 2 minutes. Add the fried eggplant and cook, stirring constantly, for 1 to 2 minutes. Tilt the wok to the side so the liquid comes together at the bottom; add all but 1 teaspoon of the cornstarch mixture to liquid, stirring constantly until the sauce has thickened and coated the vegetables and pork.
Taste and adjust seasonings. If after 1 minute there still seems to be a lot of liquid, add the remaining 1 teaspoon of the cornstarch mixture, stirring to combine. Add the shredded carrots and scallion greens, and stir to coat with sauce. Serve immediately.
Serves 4.
Per serving: 497 calories, 21 g protein, 39 g carbohydrates, 30 g fat, 49 mg cholesterol, 5 g saturated fat, 671 mg sodium, 11 g dietary fiber
Friday, May 19, 2006
How to Make A Roux: Sauce and Gravy 101
Roux is a basic part of sauces and gravy. It’s what makes the gravy thick and not just all liquid. It’s not hard to make but it takes time to master. There are different varieties of roux, from basic to dark brown. This all has to do with cooking time. This is a basic recipe to be used as a base for gravies and sauces. I made a version of the sausage gravy last night for chicken fried steak. Much better than the powdered packet stuff.
Basic roux equal parts fat and flour. Butter tastes the best to me but can use lard, Crisco.
¼ butter, ¼ c flour is the standard and what I use for gravy. Place the butter in a pan over low heat. Melt. Add the flour, whisking to make a smooth paste. Whisk all the time. Let cook for 5 minutes as you whisk. It will look like a paste. It’s cooked once there’s a toasty smell. You need to cook the flour a bit so it doesn’t taste like raw flour.
Once the basic roux is made, add liquid. Start with ½ cup and whisk in. Add more until desired consistency. This is the basis for white sauce, cheese sauces, and gravies.
For a white sauce add milk or cream. Bring to just under a boil. DO NOT BOIL THE MILK. Simmer until thick.
For cheese sauce add grated cheese to the white sauce. A white cheese such as fontina or parmesan makes a béchamel. Add a bit of nutmeg for extra flavor.
For sausage/biscuit gravy add milk, salt, pepper, paprika. Add browned breakfast sausage if desired. If using sausage, brown the sausage first and use the fat from the sausage as the fat for your gravy instead of butter. It’ll give the gravy a better flavor.
For turkey/chicken/beef gravy- it’s best to use the drippings from the pan. Gather up the drippings and measure them. Add an equal amount of flour for the roux. This is very important to the gravy. Whisk well to remove lumps. Add the liquid which will be stock or broth. The liquid is always proportionate to the roux. Whisk well to remove lumps. Season. Bring to a boil. Simmer for 5 minutes, whisking all the while. If you do not have pan drippings, use butter. Pan drippings have more flavor though.
Basic roux equal parts fat and flour. Butter tastes the best to me but can use lard, Crisco.
¼ butter, ¼ c flour is the standard and what I use for gravy. Place the butter in a pan over low heat. Melt. Add the flour, whisking to make a smooth paste. Whisk all the time. Let cook for 5 minutes as you whisk. It will look like a paste. It’s cooked once there’s a toasty smell. You need to cook the flour a bit so it doesn’t taste like raw flour.
Once the basic roux is made, add liquid. Start with ½ cup and whisk in. Add more until desired consistency. This is the basis for white sauce, cheese sauces, and gravies.
For a white sauce add milk or cream. Bring to just under a boil. DO NOT BOIL THE MILK. Simmer until thick.
For cheese sauce add grated cheese to the white sauce. A white cheese such as fontina or parmesan makes a béchamel. Add a bit of nutmeg for extra flavor.
For sausage/biscuit gravy add milk, salt, pepper, paprika. Add browned breakfast sausage if desired. If using sausage, brown the sausage first and use the fat from the sausage as the fat for your gravy instead of butter. It’ll give the gravy a better flavor.
For turkey/chicken/beef gravy- it’s best to use the drippings from the pan. Gather up the drippings and measure them. Add an equal amount of flour for the roux. This is very important to the gravy. Whisk well to remove lumps. Add the liquid which will be stock or broth. The liquid is always proportionate to the roux. Whisk well to remove lumps. Season. Bring to a boil. Simmer for 5 minutes, whisking all the while. If you do not have pan drippings, use butter. Pan drippings have more flavor though.
Thursday, May 18, 2006
Blueberries!
It’s Blueberry season down here in Texas. They’ve appeared at the farmers markets and are just sweet and delicious. I don’t like eating them plain, so I always have to put them in something. I usually make muffins or pie, but I stumbled across this recipe in the Washington Post and it is yummy. Oh and for those who don’t speak chef/French, gateau is French for cake.
Maine Blueberry Gateau
6 servings
Janie Hibler, author of "The Berry Bible," makes this recipe often. It comes from the Benjamin F. Packard House, a bed-and-breakfast in Bath, Maine, which serves the dish to guests year-round. Hibler says you may use frozen wild blueberries or fresh blueberries, or a combination of blueberries and raspberries.
1 cup plus 1 teaspoon flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 ounces (1 stick) unsalted butter, softened
1 cup sugar
1/4 teaspoon vanilla
2 large eggs
1 pint (2 cups) blueberries, rinsed and drained (may substitute frozen wild blueberries)
1 teaspoon lemon juice
Confectioners' sugar, for garnish
Preheat the oven to 350 degrees.
Lightly grease a 9-inch springform pan and dust with flour. (You can also make this cake in a 9-inch-round cake pan that has been greased and dusted with flour, and lined on the bottom with parchment paper.)
In a small bowl, combine 1 cup of the flour with the baking powder and salt, and set aside.
Using an electric mixer on medium-high to high speed, cream the butter, sugar and vanilla until light and fluffy, about 3 minutes. Add the eggs one at a time and continue beating until well blended. Reduce the speed to low and gradually add the flour mixture. Beat until smooth. Pour the batter into the prepared pan.
In a medium bowl, combine the blueberries with the remaining teaspoon of flour and the lemon juice. Spoon the berry mixture over the batter.
Bake for 1 hour at 350 degrees, or until a cake tester or toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool in the pan for 10 minutes. If using a springform pan, slide a thin knife around the edges of the cake to release it from the pan before you release and remove the springform. (If using a cake pan, slide a thin knife around the edges of the cake and invert it onto a cake rack. Transfer the cake to a platter, berry side up.)
Dust the cake with confectioners' sugar before serving.
Per serving: 402 calories, 5 g protein, 59 g carbohydrates, 17 g fat, 112 mg cholesterol, 10 g saturated fat, 222 mg sodium, 3 g dietary fiber
Maine Blueberry Gateau
6 servings
Janie Hibler, author of "The Berry Bible," makes this recipe often. It comes from the Benjamin F. Packard House, a bed-and-breakfast in Bath, Maine, which serves the dish to guests year-round. Hibler says you may use frozen wild blueberries or fresh blueberries, or a combination of blueberries and raspberries.
1 cup plus 1 teaspoon flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 ounces (1 stick) unsalted butter, softened
1 cup sugar
1/4 teaspoon vanilla
2 large eggs
1 pint (2 cups) blueberries, rinsed and drained (may substitute frozen wild blueberries)
1 teaspoon lemon juice
Confectioners' sugar, for garnish
Preheat the oven to 350 degrees.
Lightly grease a 9-inch springform pan and dust with flour. (You can also make this cake in a 9-inch-round cake pan that has been greased and dusted with flour, and lined on the bottom with parchment paper.)
In a small bowl, combine 1 cup of the flour with the baking powder and salt, and set aside.
Using an electric mixer on medium-high to high speed, cream the butter, sugar and vanilla until light and fluffy, about 3 minutes. Add the eggs one at a time and continue beating until well blended. Reduce the speed to low and gradually add the flour mixture. Beat until smooth. Pour the batter into the prepared pan.
In a medium bowl, combine the blueberries with the remaining teaspoon of flour and the lemon juice. Spoon the berry mixture over the batter.
Bake for 1 hour at 350 degrees, or until a cake tester or toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool in the pan for 10 minutes. If using a springform pan, slide a thin knife around the edges of the cake to release it from the pan before you release and remove the springform. (If using a cake pan, slide a thin knife around the edges of the cake and invert it onto a cake rack. Transfer the cake to a platter, berry side up.)
Dust the cake with confectioners' sugar before serving.
Per serving: 402 calories, 5 g protein, 59 g carbohydrates, 17 g fat, 112 mg cholesterol, 10 g saturated fat, 222 mg sodium, 3 g dietary fiber
Wednesday, May 17, 2006
Marinade I
This is such a fabulous marinade. It’s flavorful and goes with just about anything. I use it on chicken all the time. It’s ok for pork too but it gets lost on beef. Baby shower at work today so things are way hectic.
Chermoula:
Makes 2/3 cup
This versatile Middle Eastern sauce is claimed by Moroccan, Greek, Middle Eastern, North African and Spanish cuisines. "Chermoula is not a daily preparation," according to Copeland Marks in "The Great Book of Couscous" (Donald I. Fine, Inc., 1994). "It is, in fact, a ceremonial or festive dish." This version results in a paste that can be rubbed on lamb, fish or chicken before cooking, served alongside after the food comes off the grill or spooned into couscous or rice.
Marinate lamb chops, butterflied leg of lamb, whole chicken, chicken parts or seafood such as whole red snapper or halibut fillets 1 hour before grilling.
From "Grilling: Where There's Smoke There's Flavor," by Eric Treuille and Birgit Erath (DK, 2004):
1 cup flat-leaf parsley leaves, loosely packed
1 cup cilantro leaves, loosely packed
4 cloves garlic, crushed
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
2 tablespoons lemon juice
2 tablespoons olive oil
Place all of the ingredients in a food processor or blender and pulse until a paste forms. May cover and refrigerate for up to 3 days.
Per 1-teaspoon serving: 10 calories, trace protein, trace carbohydrates, 1 gm fat, 0 mg cholesterol, trace saturated fat, 2 mg sodium, trace dietary fiber
Chermoula:
Makes 2/3 cup
This versatile Middle Eastern sauce is claimed by Moroccan, Greek, Middle Eastern, North African and Spanish cuisines. "Chermoula is not a daily preparation," according to Copeland Marks in "The Great Book of Couscous" (Donald I. Fine, Inc., 1994). "It is, in fact, a ceremonial or festive dish." This version results in a paste that can be rubbed on lamb, fish or chicken before cooking, served alongside after the food comes off the grill or spooned into couscous or rice.
Marinate lamb chops, butterflied leg of lamb, whole chicken, chicken parts or seafood such as whole red snapper or halibut fillets 1 hour before grilling.
From "Grilling: Where There's Smoke There's Flavor," by Eric Treuille and Birgit Erath (DK, 2004):
1 cup flat-leaf parsley leaves, loosely packed
1 cup cilantro leaves, loosely packed
4 cloves garlic, crushed
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
2 tablespoons lemon juice
2 tablespoons olive oil
Place all of the ingredients in a food processor or blender and pulse until a paste forms. May cover and refrigerate for up to 3 days.
Per 1-teaspoon serving: 10 calories, trace protein, trace carbohydrates, 1 gm fat, 0 mg cholesterol, trace saturated fat, 2 mg sodium, trace dietary fiber
Tuesday, May 16, 2006
Fried Dough
I have so many unhealthy recipes. Tons. But I couldn’t think of any this morning. Sad I know. But then I thought of the Sopranos and how they were talking about zeppole the other night. And that got me thinking. They’re definitely unhealthy and boy do they taste good. Top with powdered sugar or the cinnamon sugar mixture given. That’s how I always ate them, except we just called it Fried Dough and it was served at carnivals instead of funnel cakes. This is Giada’s recipe and it’s just wonderful.
Zeppole
Recipe courtesy Giada de Laurentis
1 vanilla bean
1/2 cup sugar, plus 3 tablespoons
2 tablespoons ground cinnamon
1 stick butter
1/4 teaspoon salt
1 cup water
1 cup all-purpose flour
4 eggs
Olive oil, for frying or peanut oil
Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add the 1/2 cup sugar and cinnamon and stir to combine. Set aside.
In a medium saucepan combine the butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return pan to the heat and stir continuously until mixture forms a ball, about 3 to 5 minutes. Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Beat until smooth. If not frying immediately, cover with plastic wrap and reserve in the refrigerator.
Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F. Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot olive oil, frying in batches. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels. Toss with cinnamon-sugar. Arrange on a platter and serve immediately.
Zeppole
Recipe courtesy Giada de Laurentis
1 vanilla bean
1/2 cup sugar, plus 3 tablespoons
2 tablespoons ground cinnamon
1 stick butter
1/4 teaspoon salt
1 cup water
1 cup all-purpose flour
4 eggs
Olive oil, for frying or peanut oil
Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add the 1/2 cup sugar and cinnamon and stir to combine. Set aside.
In a medium saucepan combine the butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return pan to the heat and stir continuously until mixture forms a ball, about 3 to 5 minutes. Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Beat until smooth. If not frying immediately, cover with plastic wrap and reserve in the refrigerator.
Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F. Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot olive oil, frying in batches. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels. Toss with cinnamon-sugar. Arrange on a platter and serve immediately.
Monday, May 15, 2006
Healthy Chicken with Oregano
Sorry for not posting on Friday. It was a crazy day. The weekend got even crazier. We rearranged our apt. Oy. There’s a lot going to Goodwill though. Anyway, I got this recipe on a weight loss website called Sparkpeople. I made this one night and it was actually pretty good. The lemon really makes a difference. Serve over rice.
Chicken Oregano with Sweet Peppers RECIPE
Ingredients
1.5 lbs. chicken pieces, skin removed
1/4 teaspoon salt
1/4 teaspoon ground pepper
cooking spray
1 clove garlic, chopped
1 lemon, sliced
1 tomato, chopped
1/4 cup onion, chopped
1/4 cup fresh parsley, chopped
1 tablespoon fresh oregano (or one teaspoon dried)
1/4 cup dry white wine
3/4 cup low sodium chicken broth
1 medium, sweet green pepper, cut into strips
1 medium, sweet red pepper, cut into strips
Fat: 1.4g Carbohydrates: 14.8g Calories:116.5 Protein: 10.5g
1. Sprinkle chicken with salt and pepper.
2. Lightly coat a nonstick skillet with cooking spray.
3. Cook chicken over medium heat until light brown (about 15 minutes), turning once. Reduce heat.
4. Sprinkle garlic, lemon, half of tomato, onion, parsley and oregano over chicken pieces in skillet.
5. Add wine and broth.
6. Cover and simmer for 15 minutes.
7. Add remaining tomato and sweet peppers, cover and continue to simmer for 7-10 minutes or until chicken is tender and cooked through.
Serves 4.
Chicken Oregano with Sweet Peppers RECIPE
Ingredients
1.5 lbs. chicken pieces, skin removed
1/4 teaspoon salt
1/4 teaspoon ground pepper
cooking spray
1 clove garlic, chopped
1 lemon, sliced
1 tomato, chopped
1/4 cup onion, chopped
1/4 cup fresh parsley, chopped
1 tablespoon fresh oregano (or one teaspoon dried)
1/4 cup dry white wine
3/4 cup low sodium chicken broth
1 medium, sweet green pepper, cut into strips
1 medium, sweet red pepper, cut into strips
Fat: 1.4g Carbohydrates: 14.8g Calories:116.5 Protein: 10.5g
1. Sprinkle chicken with salt and pepper.
2. Lightly coat a nonstick skillet with cooking spray.
3. Cook chicken over medium heat until light brown (about 15 minutes), turning once. Reduce heat.
4. Sprinkle garlic, lemon, half of tomato, onion, parsley and oregano over chicken pieces in skillet.
5. Add wine and broth.
6. Cover and simmer for 15 minutes.
7. Add remaining tomato and sweet peppers, cover and continue to simmer for 7-10 minutes or until chicken is tender and cooked through.
Serves 4.
Thursday, May 11, 2006
Buy a roast chicken and fix it up!
This is freakishly easy and so very good. This was part of a recent article in the Washington Post about how you can take ready-to-eat foods and make them your own. It looks like you’ve been cooking all day when in reality it’s been about 15 minutes. Add some roasted or steamed broccoli on the side. (Roasting instructions to come!)
Roast Chicken With Black Bean Sauce
6 to 8 servings
Here's a tip I use when buying roast chicken: Tilt the container the chicken comes in. If there isn't any juice, that chicken could be dried out.
This dish is best served with brown or white rice.
2 roast chickens
1 cup chicken stock or low-sodium chicken broth
One 8-ounce can crushed pineapple and its juice
3 tablespoons Chinese black bean sauce
1 tablespoon Chinese chili garlic sauce, or to taste (optional)
1/4 cup diced red bell pepper, for garnish
Chopped scallions or cilantro or both, for garnish
Preheat the oven to 400 degrees.
Carve each chicken into either 4- or 8-piece portions and place in a large baking dish. In a blender or food processor, puree the chicken stock or broth, pineapple and its juice, black bean sauce and chili garlic sauce, if desired. Pour over the chicken, cover the dish tightly with aluminum foil and bake for about 10 minutes or just long enough to heat the sauce through and to reheat the chicken without overcooking it.
Place the chicken pieces on a large serving platter. Spoon some of the sauce over each piece and serve the rest on the side. Top with with diced red bell pepper and scallions or cilantro.
Per serving (based on 8, with 2 tablespoons sauce): 548 calories, 58 g protein, 2 g carbohydrates, 32 g fat, 182 mg cholesterol, 9 g saturated fat, 281 mg sodium (242 mg if using low-sodium chicken broth), 1 g dietary fiber
Roast Chicken With Black Bean Sauce
6 to 8 servings
Here's a tip I use when buying roast chicken: Tilt the container the chicken comes in. If there isn't any juice, that chicken could be dried out.
This dish is best served with brown or white rice.
2 roast chickens
1 cup chicken stock or low-sodium chicken broth
One 8-ounce can crushed pineapple and its juice
3 tablespoons Chinese black bean sauce
1 tablespoon Chinese chili garlic sauce, or to taste (optional)
1/4 cup diced red bell pepper, for garnish
Chopped scallions or cilantro or both, for garnish
Preheat the oven to 400 degrees.
Carve each chicken into either 4- or 8-piece portions and place in a large baking dish. In a blender or food processor, puree the chicken stock or broth, pineapple and its juice, black bean sauce and chili garlic sauce, if desired. Pour over the chicken, cover the dish tightly with aluminum foil and bake for about 10 minutes or just long enough to heat the sauce through and to reheat the chicken without overcooking it.
Place the chicken pieces on a large serving platter. Spoon some of the sauce over each piece and serve the rest on the side. Top with with diced red bell pepper and scallions or cilantro.
Per serving (based on 8, with 2 tablespoons sauce): 548 calories, 58 g protein, 2 g carbohydrates, 32 g fat, 182 mg cholesterol, 9 g saturated fat, 281 mg sodium (242 mg if using low-sodium chicken broth), 1 g dietary fiber
Wednesday, May 10, 2006
Le Pain Français
Ok, so there was a request for French Toast. This is one of the best recipes I have found. The bread makes the difference. It really does. You want thick slices. Add as much cinnamon as you wish. You don’t need to add too much sugar as whatever topping is usually added has plenty. Baking it for a few minutes makes all the difference. I’ve had it several times this way and it’s just wonderful.
French Toast
1 cup half-and-half or whole milk or cream3 large eggs 2 T sugar 1/4 teaspoon salt
1 t cinnamon
¼ t nutmeg8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread 4 tablespoons butter
In medium size mixing bowl, whisk together the half-and-half, eggs, sugar, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.
Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.
Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.
The bread really should be day-old. This makes it so that the custard does not make the bread too soggy. The finished product should be crispy on the outside yet creamy on the inside. Baking it really does help.
You can also doctor up the syrup too. Warm up the maple syrup on low heat. Add a cinnamon stick, orange zest, frozen fruit, whatever flavors you like. The syrup will be infused with those flavors.
French Toast
1 cup half-and-half or whole milk or cream3 large eggs 2 T sugar 1/4 teaspoon salt
1 t cinnamon
¼ t nutmeg8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread 4 tablespoons butter
In medium size mixing bowl, whisk together the half-and-half, eggs, sugar, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.
Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.
Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.
The bread really should be day-old. This makes it so that the custard does not make the bread too soggy. The finished product should be crispy on the outside yet creamy on the inside. Baking it really does help.
You can also doctor up the syrup too. Warm up the maple syrup on low heat. Add a cinnamon stick, orange zest, frozen fruit, whatever flavors you like. The syrup will be infused with those flavors.
Tuesday, May 09, 2006
Stuffed Pizza
I love these pizzas. In fact I might just make them for Friday night dinner. These ingredients are just a guideline. Use any kind you want for stuffing. I add prosciutto quite often instead of soprassata. I also sprinkle extra parm on top. I added the tomatoes because I like them with my pizza. You can also use spinach, fresh tomatoes, basil, mushrooms, or whatever toppings you wish. This is just a guide.
Super Stuffed French Bread Pizza Rustica
Recipe Adapted from Rachel Ray
1 (2 foot long) loaf Italian or French bread (Ciabatta is ok, long with some width is what we’re going for- a baguette won’t really work)1 pound sweet Italian sausage (I use hot but that’s me)1 tablespoon extra-virgin olive oil 1 small red bell pepper, seeded and chopped 1 small onion, chopped 2 large cloves garlic, chopped
1 can diced tomatoes or 2 fresh tomatoes, dicedSalt and pepper 1 1/2 cups part skim ricotta 1/2 cup grated Parmesan 1/2 pound sweet sopressata, from the deli, sliced thick, chopped (optional)1/2 stick pepperoni, chopped 1 sack (10 ounces) shredded mozzarella 1 sack (10 ounces) shredded provolone 1 teaspoon dried oregano 1 teaspoon crushed red pepper flakes
Preheat oven to 425 degrees F.
Split bread lengthwise and hollow it out. Cut in half across, making 4 shells for pizzas.
Heat a skillet over medium high flame and brown sausage in extra-virgin olive oil. Brown and crumble sausage. (Remove the casings.) Add red bell pepper, onion and garlic. Cook 3 to 5 minutes, add tomatoes. Remove mixture from heat and season with a pinch of salt and black pepper, to your taste.
Transfer to a bowl. Combine sausage and veggies with ricotta, Parmesan, sopressata and pepperoni. Fill bread shells and top with mounded mozzarella and provolone cheeses. Place in hot oven on cookie sheet and bake until cheese melts and bubbles and bread is super crisp, about 10 to 12 minutes. Top pizzas with oregano and hot pepper flakes. Serve immediately, or snack all night!
Super Stuffed French Bread Pizza Rustica
Recipe Adapted from Rachel Ray
1 (2 foot long) loaf Italian or French bread (Ciabatta is ok, long with some width is what we’re going for- a baguette won’t really work)1 pound sweet Italian sausage (I use hot but that’s me)1 tablespoon extra-virgin olive oil 1 small red bell pepper, seeded and chopped 1 small onion, chopped 2 large cloves garlic, chopped
1 can diced tomatoes or 2 fresh tomatoes, dicedSalt and pepper 1 1/2 cups part skim ricotta 1/2 cup grated Parmesan 1/2 pound sweet sopressata, from the deli, sliced thick, chopped (optional)1/2 stick pepperoni, chopped 1 sack (10 ounces) shredded mozzarella 1 sack (10 ounces) shredded provolone 1 teaspoon dried oregano 1 teaspoon crushed red pepper flakes
Preheat oven to 425 degrees F.
Split bread lengthwise and hollow it out. Cut in half across, making 4 shells for pizzas.
Heat a skillet over medium high flame and brown sausage in extra-virgin olive oil. Brown and crumble sausage. (Remove the casings.) Add red bell pepper, onion and garlic. Cook 3 to 5 minutes, add tomatoes. Remove mixture from heat and season with a pinch of salt and black pepper, to your taste.
Transfer to a bowl. Combine sausage and veggies with ricotta, Parmesan, sopressata and pepperoni. Fill bread shells and top with mounded mozzarella and provolone cheeses. Place in hot oven on cookie sheet and bake until cheese melts and bubbles and bread is super crisp, about 10 to 12 minutes. Top pizzas with oregano and hot pepper flakes. Serve immediately, or snack all night!
Monday, May 08, 2006
Potayo, Potahto
I love potatoes: In any form. Fried is my favorite though, and it’s hard because they’re so horribly bad for you. Oven fries aren’t quite the same but they’re nearly as good. They can still get crispy and they do retain the soft, yummy goodness of a true fry. These are my two favorite recipes for white and sweet potatoes. Olive oil really is the best oil for this but any vegetable oil will do. You may want to spray the cookie sheet with a non-stick spray as the potatoes sometimes stick.
Oven Fries
2-3 potatoes, Yukon golds preferred but any will do
1 T olive oil
paprika
garlic powder
onion powder
salt
pepper
any other desired seasonings
Pre-heat oven to 425.
Slice the potatoes however you would like your fries to be shaped. Some like wedges, some like thin fries, while some are fine with chips.
Coat with the olive oil and add seasonings.
Arrange the potatoes on a cookie sheet so all pieces lie flat.
Bake for 30-40 minutes or until brown and crisp. You may want to turn them halfway through.
Fries may take longer depending on the oven.
Serve as is or with ketchup. I love mine with mayo, which overshadows the health component.
Savory Sweet Potatoes
1-2 sweet potatoes
½ red onion
2-3 cloves garlic
2 sprigs rosemary
olive oil
salt
pepper to taste
Pre- heat oven to 400
Cube the sweet potatoes and place on a tray. Coat with olive oil, salt, pepper, and 1 sprig rosemary. Put in oven and roast until tender. (About 45 minutes or so.)
While the potatoes are roasting, slice the onion and mince the garlic. Mix together with olive oil (1t), salt, pepper, remaining rosemary. Add to the potatoes for the last 15 minutes, just enough for the garlic and onions to become soft and sweet.
The garlic can be roasted separately and added at the end.
Oven Fries
2-3 potatoes, Yukon golds preferred but any will do
1 T olive oil
paprika
garlic powder
onion powder
salt
pepper
any other desired seasonings
Pre-heat oven to 425.
Slice the potatoes however you would like your fries to be shaped. Some like wedges, some like thin fries, while some are fine with chips.
Coat with the olive oil and add seasonings.
Arrange the potatoes on a cookie sheet so all pieces lie flat.
Bake for 30-40 minutes or until brown and crisp. You may want to turn them halfway through.
Fries may take longer depending on the oven.
Serve as is or with ketchup. I love mine with mayo, which overshadows the health component.
Savory Sweet Potatoes
1-2 sweet potatoes
½ red onion
2-3 cloves garlic
2 sprigs rosemary
olive oil
salt
pepper to taste
Pre- heat oven to 400
Cube the sweet potatoes and place on a tray. Coat with olive oil, salt, pepper, and 1 sprig rosemary. Put in oven and roast until tender. (About 45 minutes or so.)
While the potatoes are roasting, slice the onion and mince the garlic. Mix together with olive oil (1t), salt, pepper, remaining rosemary. Add to the potatoes for the last 15 minutes, just enough for the garlic and onions to become soft and sweet.
The garlic can be roasted separately and added at the end.
Saturday, May 06, 2006
I Love PBS on a Saturday Night!
So I'm home alone on a Saturday night and I'm ok with it. Actually, I really like it. It's Chinese food and wine night- a bottle of wine mostly because the cork broke and well, I have to drink the whole thing now. Yeah. Plus I bought a bunch of books that I want to read too. I am such a nerd. Watching Brit-coms on PBS and stuff on the Food Network and reading. And I like it.
The boy is out at the country house aka his parents house which they don't actually live at. (long story.) he had to go get a chainsaw there so whatever. He's just watching tv there anyway. It's in the middle of nowhere- nothing to do. I should know- we lived there for almost a year. Not terrible but not really me.
My bedroom ceiling was leaking. We've had some nasty nasty storms lately and lots of rain. Last night I woke up during the 3am storms and heard some dripping. I got up to investigate and noticed that my robe was wet and then noticed that I was wet. Lovely. I dumped my shoes out of their bin and used it to catch the water. It wasn't much- just a slow steady drip but enough to be a pain in the ass. Of course I called my landlord immediately. He's actually pretty good about things like that. We're his normal tenants who only call in emergencies and for stuff that actually needs doing. I had called him Friday actually, because we were having problems with our locks and a fence had been knocked down during a storm. I hated calling him again about the leak but what can you do? Anyway, he came as soon as he could and put a tarp up. Turns out the drainage on the roof sucks and there was a puddle of water over where the leak was. He got rid of the water and covered the area with a tarp. Once it really dries he's going to seal it up so it doesn't leak again. Funny thing was that it happened 2 weeks ago and I had no clue. I just woke up one morning and my robe was soaked. No idea why then. Now I know.
So we now have a laptop. It's weird. Someone left it at the restaurant. It's been over 2 weeks and no one has bothered to claim it. Nothing. Nada. Nothing reported to the police as missing. So it's to be claimed and since the boy saw it first- it's ours. There's no way id the owner easily either. I looked. It's a Sony VAIO with some awesome programs and wireless capability. The guy who owned it was a web page designer of sorts and has all this cool software on it. It's fantastic. Seems like the guy was an old Austin hippie from his writings and all. Mad as hell about the walmertization of Austin and all. Whatever. Anyway, we have a laptop now. It's weird that it was someone else's, but if no one has claimed it yet or reported it gone, fair game. That's restaurant life. Of course if someone does claim it, we'll give it back. But it's ours now.
The cat is so funny. She has run ins with a neighbor cat- the orange and white one. But she doesn't really so anything. They stalk each other from a distance. Plus the other cat roams much further than my little one is willing to do. Once the other cat moves out of her comfort zone, Pumpkin comes running home. So cute.
Ricky Gervais is brill. Absolutely brill.
The boy is out at the country house aka his parents house which they don't actually live at. (long story.) he had to go get a chainsaw there so whatever. He's just watching tv there anyway. It's in the middle of nowhere- nothing to do. I should know- we lived there for almost a year. Not terrible but not really me.
My bedroom ceiling was leaking. We've had some nasty nasty storms lately and lots of rain. Last night I woke up during the 3am storms and heard some dripping. I got up to investigate and noticed that my robe was wet and then noticed that I was wet. Lovely. I dumped my shoes out of their bin and used it to catch the water. It wasn't much- just a slow steady drip but enough to be a pain in the ass. Of course I called my landlord immediately. He's actually pretty good about things like that. We're his normal tenants who only call in emergencies and for stuff that actually needs doing. I had called him Friday actually, because we were having problems with our locks and a fence had been knocked down during a storm. I hated calling him again about the leak but what can you do? Anyway, he came as soon as he could and put a tarp up. Turns out the drainage on the roof sucks and there was a puddle of water over where the leak was. He got rid of the water and covered the area with a tarp. Once it really dries he's going to seal it up so it doesn't leak again. Funny thing was that it happened 2 weeks ago and I had no clue. I just woke up one morning and my robe was soaked. No idea why then. Now I know.
So we now have a laptop. It's weird. Someone left it at the restaurant. It's been over 2 weeks and no one has bothered to claim it. Nothing. Nada. Nothing reported to the police as missing. So it's to be claimed and since the boy saw it first- it's ours. There's no way id the owner easily either. I looked. It's a Sony VAIO with some awesome programs and wireless capability. The guy who owned it was a web page designer of sorts and has all this cool software on it. It's fantastic. Seems like the guy was an old Austin hippie from his writings and all. Mad as hell about the walmertization of Austin and all. Whatever. Anyway, we have a laptop now. It's weird that it was someone else's, but if no one has claimed it yet or reported it gone, fair game. That's restaurant life. Of course if someone does claim it, we'll give it back. But it's ours now.
The cat is so funny. She has run ins with a neighbor cat- the orange and white one. But she doesn't really so anything. They stalk each other from a distance. Plus the other cat roams much further than my little one is willing to do. Once the other cat moves out of her comfort zone, Pumpkin comes running home. So cute.
Ricky Gervais is brill. Absolutely brill.
Friday, May 05, 2006
Pasta! Pasta! Pasta!
Today's blog is sort of thrown together. Nasty storms last night mean Yank is very tired. Austin is a mess right now. Lots of down trees, fences, wires, all sorts of good stuff. Yippee.
How To Make Your Own Pasta
Necessary Tools:
Bowl
Fork
Plastic wrap
Rolling pin
Knife
Tools That Aren’t Necessary But Make Things A Heck of A Lot Easier:
Mixer with dough hook (like Kitchen Aid)
Pasta roller- these are inexpensive and I really recommend having one to roll out the pasta. It ends up thinner as a result. Plus it also comes with attachments to cut the pasta into spaghetti and fettuccine sized shapes.
Ingredients for 2 servings of pasta:
1 2/3- 2 c. flour
1 T olive oil
2 eggs
1 T water
salt
Add flour to bowl. Add salt. Make a well in the center (push the flour to the sides making a hole in the center where you can see bowl). Add the eggs, oil, and water. Using a fork, beat the wet ingredients together, gradually mixing in the flour. (If you are using a mixer, add the ingredients in order, then mix using the dough hook.) Once the mixture starts to become crumbly and moistened, you are going to want to use your hands. (Unless using the mixer.) Using your hands, mix the dough together until it forms a ball and is no longer completely sticky. Knead the dough for 2-3 minutes until most flour crumbs are incorporated. (The mixer dough should form a ball. Let knead in mixer for a few minutes.) Once the ball is mostly smooth, cover it in plastic wrap and let sit for at least half an hour. This lets the gluten rest and helps the dough to keep its shape when rolled out.
After the resting period, divide the dough into 4-6 balls. Take one of the balls and flatten it out with your hand, trying to make a rectangle. If you have a pasta machine, make sure it is set to its widest setting. Place one end of the rectangle in the roller and roll through. You may have to do this a few times to get a smooth piece of dough. Fold the dough over if needed and put through the machine. Repeat this process at each setting, until you have rolled your dough to your preferred width. Most people enjoy their fresh pasta somewhat thin so a general rule: If you can see your hand through the pasta, it is definitely thin enough.
If you are rolling it out with a rolling pin, roll the pasta out in a rectangle, rolling it as thin as you can. It most likely won’t be as thin as the pasta machine can get it, but it still tastes the same.
Take the thin pasta strips and now put it through the cutting attachments of the pasta machines. Spaghetti attachment will make thin pasta and the fettuccine attachment, wider pasta. Hang on a rack to dry. (I use a clothes rack. Cheap and easy. Except that the cat likes to swipe at the dangling pasta.)
If you don’t have the attachments, use your knife to cut the pasta into desired shapes.
To cook, boil water and add salt to the boiling water. Add the pasta. Fresh pasta takes only a few minutes to cook, so it’ll be done before you know it.
Serve with whatever sauces you like.
How To Make Your Own Pasta
Necessary Tools:
Bowl
Fork
Plastic wrap
Rolling pin
Knife
Tools That Aren’t Necessary But Make Things A Heck of A Lot Easier:
Mixer with dough hook (like Kitchen Aid)
Pasta roller- these are inexpensive and I really recommend having one to roll out the pasta. It ends up thinner as a result. Plus it also comes with attachments to cut the pasta into spaghetti and fettuccine sized shapes.
Ingredients for 2 servings of pasta:
1 2/3- 2 c. flour
1 T olive oil
2 eggs
1 T water
salt
Add flour to bowl. Add salt. Make a well in the center (push the flour to the sides making a hole in the center where you can see bowl). Add the eggs, oil, and water. Using a fork, beat the wet ingredients together, gradually mixing in the flour. (If you are using a mixer, add the ingredients in order, then mix using the dough hook.) Once the mixture starts to become crumbly and moistened, you are going to want to use your hands. (Unless using the mixer.) Using your hands, mix the dough together until it forms a ball and is no longer completely sticky. Knead the dough for 2-3 minutes until most flour crumbs are incorporated. (The mixer dough should form a ball. Let knead in mixer for a few minutes.) Once the ball is mostly smooth, cover it in plastic wrap and let sit for at least half an hour. This lets the gluten rest and helps the dough to keep its shape when rolled out.
After the resting period, divide the dough into 4-6 balls. Take one of the balls and flatten it out with your hand, trying to make a rectangle. If you have a pasta machine, make sure it is set to its widest setting. Place one end of the rectangle in the roller and roll through. You may have to do this a few times to get a smooth piece of dough. Fold the dough over if needed and put through the machine. Repeat this process at each setting, until you have rolled your dough to your preferred width. Most people enjoy their fresh pasta somewhat thin so a general rule: If you can see your hand through the pasta, it is definitely thin enough.
If you are rolling it out with a rolling pin, roll the pasta out in a rectangle, rolling it as thin as you can. It most likely won’t be as thin as the pasta machine can get it, but it still tastes the same.
Take the thin pasta strips and now put it through the cutting attachments of the pasta machines. Spaghetti attachment will make thin pasta and the fettuccine attachment, wider pasta. Hang on a rack to dry. (I use a clothes rack. Cheap and easy. Except that the cat likes to swipe at the dangling pasta.)
If you don’t have the attachments, use your knife to cut the pasta into desired shapes.
To cook, boil water and add salt to the boiling water. Add the pasta. Fresh pasta takes only a few minutes to cook, so it’ll be done before you know it.
Serve with whatever sauces you like.
Thursday, May 04, 2006
Break the Fast
I eat breakfast for pretty much any meal. It’s rather versatile and just plain tastes good. (Made breakfast tacos the other night.) I couldn’t find my favorite frittata recipe that I wanted to use, but this is another favorite. It is seriously good. You can use other cheeses if you wish, but I do like Gruyère in this. Cheddar will work but it is a different flavor; I’d use Swiss instead. And I’d add some garlic in, but I add garlic to nearly everything. You really do have to let this sit for at least 4 hours, if not overnight. This lets the egg soak into the bread so it puffs up. My mom always made a similar meatless strata during lent. (Totally low key white bread and American though.) Add spinach for more veggies. Day old bread (or stale sliced bread) is really best for this.
As for the sausage, definitely use breakfast sausage if you are making it for breakfast. The flavors are best with that. (Like Jimmy Dean or stuff like that. I use store brand because I’m cheap like that.) If you use other sausage, make sure it has a bit of sweetness to it. The spicy stuff really doesn’t work as well. You can also use brats.
Sausage, Gruyère and Onion Strata
6 to 8 servings
If you prefer, you may use chopped, fully cooked smoked sausage instead of fresh sausage. Since that kind of sausage needs no cooking, sauté it with the onion to blend the flavors.
From "The Good Egg," by Marie Simmons (Houghton Mifflin, 2000):
8 ounces breakfast, sweet Italian or other sausage, casings removed
1 tablespoon extra-virgin olive oil, plus additional for the casserole
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 clove garlic, minced
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon kosher salt, plus additional to taste
Freshly ground black pepper
5 large eggs
2 1/2 cups milk
6 to 8 thick (1/2-inch) slices firm white sandwich, Italian or French bread, preferably 1 day old
11/2 to 2 cups grated Gruyère cheese (about 6 ounces)
In a large skillet over medium heat, heat the sausage, stirring frequently with a wooden spoon or spatula to crumble it into pieces, until lightly browned and no trace of pink remains, about 5 minutes. Transfer the sausage to a strainer set over a bowl and set aside to drain; discard any fat. Wipe out the skillet.
Return the skillet to medium heat and add the oil. Add the onion and bell pepper and cook, stirring, until golden, 8 to 10 minutes. Add the garlic and cook for 1 minute. Stir in the parsley, a pinch of salt and a grinding of pepper. Add the sausage and stir to combine. Set aside.
In a large bowl, whisk the eggs until foamy. Whisk in the milk until blended. Add 1 teaspoon salt and a grinding of pepper.
To assemble the strata, lightly coat a 2-quart shallow baking dish with oil. Use half the bread slices to make a single layer in the baking dish, cutting them, if necessary, to fit tightly. Spoon the sausage mixture evenly over the bread. Sprinkle with 1 cup of cheese. Use the remaining bread slices to make a second layer, once again cutting them to fit if necessary. Pour the egg mixture evenly over the top, using a spatula to press on the bread so the liquid is evenly absorbed. Top with the remaining cheese. Cover with plastic and refrigerate for at least 4 hours or up to overnight.
Preheat the oven to 350 degrees. Uncover the strata and bake until puffed and browned, about 45 minutes.
Per serving (based on 8): 358 calories, 19 gm protein, 18 gm carbohydrates, 23 gm fat, 183 mg cholesterol, 9 gm saturated fat, 781 mg sodium, 1 gm dietary fiber
As for the sausage, definitely use breakfast sausage if you are making it for breakfast. The flavors are best with that. (Like Jimmy Dean or stuff like that. I use store brand because I’m cheap like that.) If you use other sausage, make sure it has a bit of sweetness to it. The spicy stuff really doesn’t work as well. You can also use brats.
Sausage, Gruyère and Onion Strata
6 to 8 servings
If you prefer, you may use chopped, fully cooked smoked sausage instead of fresh sausage. Since that kind of sausage needs no cooking, sauté it with the onion to blend the flavors.
From "The Good Egg," by Marie Simmons (Houghton Mifflin, 2000):
8 ounces breakfast, sweet Italian or other sausage, casings removed
1 tablespoon extra-virgin olive oil, plus additional for the casserole
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 clove garlic, minced
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon kosher salt, plus additional to taste
Freshly ground black pepper
5 large eggs
2 1/2 cups milk
6 to 8 thick (1/2-inch) slices firm white sandwich, Italian or French bread, preferably 1 day old
11/2 to 2 cups grated Gruyère cheese (about 6 ounces)
In a large skillet over medium heat, heat the sausage, stirring frequently with a wooden spoon or spatula to crumble it into pieces, until lightly browned and no trace of pink remains, about 5 minutes. Transfer the sausage to a strainer set over a bowl and set aside to drain; discard any fat. Wipe out the skillet.
Return the skillet to medium heat and add the oil. Add the onion and bell pepper and cook, stirring, until golden, 8 to 10 minutes. Add the garlic and cook for 1 minute. Stir in the parsley, a pinch of salt and a grinding of pepper. Add the sausage and stir to combine. Set aside.
In a large bowl, whisk the eggs until foamy. Whisk in the milk until blended. Add 1 teaspoon salt and a grinding of pepper.
To assemble the strata, lightly coat a 2-quart shallow baking dish with oil. Use half the bread slices to make a single layer in the baking dish, cutting them, if necessary, to fit tightly. Spoon the sausage mixture evenly over the bread. Sprinkle with 1 cup of cheese. Use the remaining bread slices to make a second layer, once again cutting them to fit if necessary. Pour the egg mixture evenly over the top, using a spatula to press on the bread so the liquid is evenly absorbed. Top with the remaining cheese. Cover with plastic and refrigerate for at least 4 hours or up to overnight.
Preheat the oven to 350 degrees. Uncover the strata and bake until puffed and browned, about 45 minutes.
Per serving (based on 8): 358 calories, 19 gm protein, 18 gm carbohydrates, 23 gm fat, 183 mg cholesterol, 9 gm saturated fat, 781 mg sodium, 1 gm dietary fiber
Wednesday, May 03, 2006
Quick and Easy
I love quick and easy dishes. Anything that doesn’t take very long to cook and still tastes great is fine with me. (I like the concept of Rachel Ray’s 30 Minute Meals but her recipes sometimes? Eek.) Anyway, this is a very easy meal that I like to make every once in a while. The egg really should be cooked over easy or sunny side up for best results.
Quick and easy carbonara (serves 1 but can easily be doubled)
Pasta
Bacon, diced
½ small onion, diced
2 cloves garlic, minced
1-2 eggs, depending on preference
parmesan cheese
s&P to taste
Cook the pasta according to package directions. If using fresh, wait until you are frying the egg to add to the boiling water as it takes about the same time to cook.
Fry the bacon with the onion and garlic until the bacon is crispy. Set aside.
Use the same pan to fry the egg. Sunnyside up and over easy is best for this dish. Season with s&p while frying.
Top the cooked pasta with the bacon mixture and then the egg. The runny yolk will create a sort of sauce with some of the bacon grease (drain what you don’t want.) Top with the cheese.
This is such a quick and easy stand-by that doesn’t take much effort. You can use other smoked/cured pork products if you wish.
Fry up the pasta for a different texture. This works best with leftover pasta.
Crisped Pasta
1 to 2 servings
The concept couldn't be simpler. The execution is a tad tricky: If the flame is too high, the pasta will turn sharp and crunchy. But if the fire is too low, the pasta will refuse to turn light and airy. It may take a couple of tries to get it just right.
Olive oil
Cold cooked pasta, preferably penne, either plain or lightly sauced
Sea salt
Pasta sauce or other toppings
Place a large skillet, preferably cast-iron, over medium-high heat. Add just enough oil to barely cover the bottom of the skillet and heat for a couple of minutes until hot but not smoking.
Add a couple of handfuls of pasta, in clumps if necessary, and use a wooden spoon to gently level the pasta into a single layer. Do not crowd the skillet. Cook, without stirring or even so much as peeking at the bottom of a single piece of pasta, until the pasta begins to blister, crisp and turn golden brown on the bottom, at least 2 minutes. If using penne, use the wooden spoon or a spatula, flip the pasta in chunks, much as you would a hash. If using spaghetti or linguine, wait a minute or two longer until the pasta forms a crisped nest and then deftly attempt to flip it all at once. Continue to cook, increasing the heat slightly if necessary, until the pasta is slightly crisp, golden and oddly puffed on the other side, about 3 minutes or so. Do not turn your back to wash the dishes or open a bottle of wine. Transfer the pasta to a plate and sprinkle it immediately with sea salt. Top, if desired, with sauce or other toppings.
Per serving (using 3 ounces pasta): 376 calories, 11 gm protein, 64 gm carbohydrates, 8 gm fat, 0 mg cholesterol, 1 gm saturated fat, 239 mg sodium, 2 gm dietary fiber
Quick and easy carbonara (serves 1 but can easily be doubled)
Pasta
Bacon, diced
½ small onion, diced
2 cloves garlic, minced
1-2 eggs, depending on preference
parmesan cheese
s&P to taste
Cook the pasta according to package directions. If using fresh, wait until you are frying the egg to add to the boiling water as it takes about the same time to cook.
Fry the bacon with the onion and garlic until the bacon is crispy. Set aside.
Use the same pan to fry the egg. Sunnyside up and over easy is best for this dish. Season with s&p while frying.
Top the cooked pasta with the bacon mixture and then the egg. The runny yolk will create a sort of sauce with some of the bacon grease (drain what you don’t want.) Top with the cheese.
This is such a quick and easy stand-by that doesn’t take much effort. You can use other smoked/cured pork products if you wish.
Fry up the pasta for a different texture. This works best with leftover pasta.
Crisped Pasta
1 to 2 servings
The concept couldn't be simpler. The execution is a tad tricky: If the flame is too high, the pasta will turn sharp and crunchy. But if the fire is too low, the pasta will refuse to turn light and airy. It may take a couple of tries to get it just right.
Olive oil
Cold cooked pasta, preferably penne, either plain or lightly sauced
Sea salt
Pasta sauce or other toppings
Place a large skillet, preferably cast-iron, over medium-high heat. Add just enough oil to barely cover the bottom of the skillet and heat for a couple of minutes until hot but not smoking.
Add a couple of handfuls of pasta, in clumps if necessary, and use a wooden spoon to gently level the pasta into a single layer. Do not crowd the skillet. Cook, without stirring or even so much as peeking at the bottom of a single piece of pasta, until the pasta begins to blister, crisp and turn golden brown on the bottom, at least 2 minutes. If using penne, use the wooden spoon or a spatula, flip the pasta in chunks, much as you would a hash. If using spaghetti or linguine, wait a minute or two longer until the pasta forms a crisped nest and then deftly attempt to flip it all at once. Continue to cook, increasing the heat slightly if necessary, until the pasta is slightly crisp, golden and oddly puffed on the other side, about 3 minutes or so. Do not turn your back to wash the dishes or open a bottle of wine. Transfer the pasta to a plate and sprinkle it immediately with sea salt. Top, if desired, with sauce or other toppings.
Per serving (using 3 ounces pasta): 376 calories, 11 gm protein, 64 gm carbohydrates, 8 gm fat, 0 mg cholesterol, 1 gm saturated fat, 239 mg sodium, 2 gm dietary fiber
Le Ring
Ok, so I picked out the ring I want. It’s simple and really just what I want. Plus the price is so very right. The only problem is getting the boy to actually go buy it. It’s not like we haven’t talked about it or don’t plan on getting married, it’s just that we haven’t gotten around to it. But I want to get around to it. Even if we just set a date. 
We’ve been together for over 5 years now, and lived together for 2.5 of them. I think we know each other well enough to be able to deal with each other for the long haul. (Heck, it took years to convince his family that we weren’t already married.) We even have a cat. (I know not a guarantee but a step.) Anyway, we know it’s going to happen. Or at least I think it’s going to happen.
One of our friends told me the other night that I should just do it. I should just go and buy the ring and say, look, here it is, this is the date everything is happening, ask me officially. That’s what his wife did. Well, she told him they were getting married and they went and picked out the ring together. The boys are a lot alike so this might work. On the other hand, I want him to do it. I want him to finally make a freakin’ decision and do it.
Yeah it’s not a James Avery silver ring. So what? We haven’t been able to find a ring like that. This is the next best alternative and well, it’s what I want.
I just want to get married before we buy a house. Which is in the cards for the rather near-future.
I just want it to happen, y’know?
We’ve been together for over 5 years now, and lived together for 2.5 of them. I think we know each other well enough to be able to deal with each other for the long haul. (Heck, it took years to convince his family that we weren’t already married.) We even have a cat. (I know not a guarantee but a step.) Anyway, we know it’s going to happen. Or at least I think it’s going to happen.
One of our friends told me the other night that I should just do it. I should just go and buy the ring and say, look, here it is, this is the date everything is happening, ask me officially. That’s what his wife did. Well, she told him they were getting married and they went and picked out the ring together. The boys are a lot alike so this might work. On the other hand, I want him to do it. I want him to finally make a freakin’ decision and do it.
Yeah it’s not a James Avery silver ring. So what? We haven’t been able to find a ring like that. This is the next best alternative and well, it’s what I want.
I just want to get married before we buy a house. Which is in the cards for the rather near-future.
I just want it to happen, y’know?
Tuesday, May 02, 2006
Fry Baby Fry!
I love French fries. It’s hard to go a week without them. Heck, I love any kind of friend potato, especially if it’s served with ketchup and mayonnaise. (Yes mayonnaise. Good stuff.) I remember being thrilled to be around Belgium because I knew of the country’s fascination with the fried potato. Oh yum. And this fry recipe is so good. Poutine is just wonderful. I used to eat it all the time as a child while visiting my grandparents in Northern Maine. They lived on the Canadian border and Poutine was and still is a staple. I ordered it every time we went out to eat. McDonald’s even sold it there for a while. Anyway, here’s a wonderful recipe. You can sub stock for the demi-glace but you’ll have to reduce it a bit more. I’ll list substitutions at the end but this is such a yummy recipe.
FRENCH FRIES WITH GRAVY AND CHEESE
Poutine
Eaten with great gusto all over Quebec, poutine was once just a late-night diner staple. It is now served at some of the province's finest restaurants.
4 large russet (baking) potatoes
8 cups vegetable oil
3 tablespoons minced shallot
2 (3-inch) sprigs fresh thyme
1 tablespoon unsalted butter
1/2 cup dry red wine
1 tablespoon water
3/4 teaspoon cornstarch
1 cup beef or veal demi-glace*
1 teaspoon coarsely cracked black pepper
1/2 teaspoon salt
1/2 tablespoon unsalted butter
5 oz cheese curds or haloumi cheese, coarsely crumbled (about 1 cup)
2 tablespoons fresh chives, finely chopped
Peel potatoes, then cut lengthwise into 1/4-inch-thick sticks and submerge in a bowl of ice and cold water. Rinse potatoes in several changes of cold water until water is clear. Drain in a colander, then spread potatoes in 1 layer on several layers of paper towels and pat very dry. Heat about 8 cups vegetable oil in a 5- to 6-quart heavy pot over moderate heat until a deep-fat thermometer registers 375°F. Put oven rack in middle position and preheat oven to 200°F.
Cook shallot with thyme in butter in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring frequently, until shallot is softened and golden, about 2 minutes. Add wine and boil until reduced by half, about 3 minutes, then discard thyme sprigs. While wine reduces, stir together water and cornstarch until cornstarch is dissolved. Stir 1 cup beef or veal demi-glace into wine and bring to a boil. Whisk in cornstarch mixture and return to a boil, then boil until sauce is slightly thickened, 2 to 3 minutes. Remove from heat and stir in black pepper, salt, and unsalted butter until butter is melted.
Once oil is ready, increase heat to moderate and fry potatoes in 4 batches, stirring occasionally, until deep golden, 5 to 6 minutes per batch, returning oil to 375°F between batches. Transfer fries with a slotted spoon to a baking sheet lined with several layers of dry paper towels and sprinkle lightly with salt. Keep fries warm in oven while frying remaining batches.
Put 4 ovenproof plates in oven, divide fries among plates, and sprinkle with cheese. Heat until cheese is just warmed through, about 2 minutes.Stir chives into sauce and drizzle over fries. Serve immediately.
Cooks' note:Sauce, without chives, can be made 1 day ahead and cooled completely, then chilled, covered.
*A rich BROWN SAUCE that begins with a basic espagnole sauce, which is combined with beef stock and MADEIRA or SHERRY and slowly cooked until it's reduced by half to a thick glaze that coats a spoon. This intense flavor is used as a base for many other sauces. Known in France as espagnole sauce, brown sauce is used as a base for dozens of other sauces. It's traditionally made of a rich meat stock, a MIREPOIX of browned vegetables, a brown ROUX, herbs and sometimes tomato paste. Demi-glace can be bought at most specialty food stores, though veal demi-glace is harder to come by. It’s wonderful though and worth making or using at least once. I’m getting my chef friend to let me in on his secrets.
Makes 4 side-dish or snack servings.
GourmetMarch 2006
Ok, if you really don’t feel like making your own gravy, use one of those instant packets. Beef gravy is important for the right flavor. Doctor it up with pepper, shallots and wine. (Use half wine half water.) Gravy packets usually have enough sodium so extra salt isn’t needed. For a beefier flavor, use stock instead of water.
If you can’t find cheese curds, that’s ok. Mozzarella works in a pinch as does string cheese. But the curds are the best.
FRENCH FRIES WITH GRAVY AND CHEESE
Poutine
Eaten with great gusto all over Quebec, poutine was once just a late-night diner staple. It is now served at some of the province's finest restaurants.
4 large russet (baking) potatoes
8 cups vegetable oil
3 tablespoons minced shallot
2 (3-inch) sprigs fresh thyme
1 tablespoon unsalted butter
1/2 cup dry red wine
1 tablespoon water
3/4 teaspoon cornstarch
1 cup beef or veal demi-glace*
1 teaspoon coarsely cracked black pepper
1/2 teaspoon salt
1/2 tablespoon unsalted butter
5 oz cheese curds or haloumi cheese, coarsely crumbled (about 1 cup)
2 tablespoons fresh chives, finely chopped
Peel potatoes, then cut lengthwise into 1/4-inch-thick sticks and submerge in a bowl of ice and cold water. Rinse potatoes in several changes of cold water until water is clear. Drain in a colander, then spread potatoes in 1 layer on several layers of paper towels and pat very dry. Heat about 8 cups vegetable oil in a 5- to 6-quart heavy pot over moderate heat until a deep-fat thermometer registers 375°F. Put oven rack in middle position and preheat oven to 200°F.
Cook shallot with thyme in butter in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring frequently, until shallot is softened and golden, about 2 minutes. Add wine and boil until reduced by half, about 3 minutes, then discard thyme sprigs. While wine reduces, stir together water and cornstarch until cornstarch is dissolved. Stir 1 cup beef or veal demi-glace into wine and bring to a boil. Whisk in cornstarch mixture and return to a boil, then boil until sauce is slightly thickened, 2 to 3 minutes. Remove from heat and stir in black pepper, salt, and unsalted butter until butter is melted.
Once oil is ready, increase heat to moderate and fry potatoes in 4 batches, stirring occasionally, until deep golden, 5 to 6 minutes per batch, returning oil to 375°F between batches. Transfer fries with a slotted spoon to a baking sheet lined with several layers of dry paper towels and sprinkle lightly with salt. Keep fries warm in oven while frying remaining batches.
Put 4 ovenproof plates in oven, divide fries among plates, and sprinkle with cheese. Heat until cheese is just warmed through, about 2 minutes.Stir chives into sauce and drizzle over fries. Serve immediately.
Cooks' note:Sauce, without chives, can be made 1 day ahead and cooled completely, then chilled, covered.
*A rich BROWN SAUCE that begins with a basic espagnole sauce, which is combined with beef stock and MADEIRA or SHERRY and slowly cooked until it's reduced by half to a thick glaze that coats a spoon. This intense flavor is used as a base for many other sauces. Known in France as espagnole sauce, brown sauce is used as a base for dozens of other sauces. It's traditionally made of a rich meat stock, a MIREPOIX of browned vegetables, a brown ROUX, herbs and sometimes tomato paste. Demi-glace can be bought at most specialty food stores, though veal demi-glace is harder to come by. It’s wonderful though and worth making or using at least once. I’m getting my chef friend to let me in on his secrets.
Makes 4 side-dish or snack servings.
GourmetMarch 2006
Ok, if you really don’t feel like making your own gravy, use one of those instant packets. Beef gravy is important for the right flavor. Doctor it up with pepper, shallots and wine. (Use half wine half water.) Gravy packets usually have enough sodium so extra salt isn’t needed. For a beefier flavor, use stock instead of water.
If you can’t find cheese curds, that’s ok. Mozzarella works in a pinch as does string cheese. But the curds are the best.
Monday, May 01, 2006
Notes and Things
Happy Birthday Eeyore! Poor Eeyore. He never had a birthday, was never celebrated or respected, and was just plain down in the dumps. Then a UT student/professor (sources say one or the other) came along and changed that. He decided that Eeyore needed a birthday celebration. (And an excuse for a big spring party.) And thus Eeyore’s birthday was born. It has now blossomed into a huge celebration of childhood and fun. It’s pretty much the ultimate yearly hippie party that is also family friendly. A gigantic drum circle- anyone with a drum can join. Beer. T-shirts. Kids. The Eeyore of Liberty. Costume contests. Hula hoops. Swings. School buses as shuttle buses. Food. Bands. Dancing. The overwhelming scent of patchouli and the other scent that usually accompanies the wearers. People just having fun. I encourage people to check out this celebration at least once. It’s just a fun day.
The boy’s grandma is in town. Oh joy. We cleaned for hours yesterday. Not like we didn’t need to clean and all, but if she comes by, the place needs to be spotless as she’s very particular. Last night she wanted to go out to dinner so we drove out to the country to placate her. (boy’s parents house that his brother lives in while parents are on job site in SC.) Where did we go for dinner? Outback. There’s an Outback 2 minutes from where we live. Frustrating but it’s grandma and she’s not in town a lot, so you give in.
Kitten update: She got into her first fight on Sunday. She won. We had gone around the corner to have breakfast with friends. Good food. When we came home, the boy called the cat to make sure she’s ok. She heard him and tried to come running. Then problem. She was in our neighbor’s yard, sitting under the tree. Our neighbor has dogs but they’re usually not in that part of the yard but Sunday they were and our neighbor was out with them. So the cat tried to run home and was climbing the fence when chomp! One of the dogs got her tail. This led to lots of barking and the claws on the cat coming out. She got the dog on his nose and good. She had hair in her claws. She managed to get up over the fence and then just sat in the tree, extremely frightened. The boy had to tear her out of the tree.
She wasn’t hurt really, just shaken and covered in rank dog slobber. We brought her inside and she immediately went to her comfort window. The neighbor’s dog is ok too and our neighbor is ok with everything. He has two cats and knows that this happens. He was actually surprised that the dog went after her, as it’s around cats all the time. We just figured it was a stranger kitty so the dog didn’t know. Either way, glad everything worked out.
Our friend’s half-sister, who is staying with them for a bit, (oy that’s a situation) brought home a tiny, tiny kitten the other night. It was found in a bag in a dumpster with its siblings. This thing couldn’t have been more than 2-3 weeks old. It was so small and helpless. My heart melted. I should never have held it. It was flea-infested already and needed so much care. She couldn’t keep it- there’s enough to deal with in that house already. We said we’d take it, no problem. (Our Pumpkin is a rescued stray too.) But she gave it to a friend of hers. I’m concerned, as this little one needs such special care. I hope it’s ok. It’s killing me to know that it might not get the chance it deserves. I should never have held it.
The boy’s grandma is in town. Oh joy. We cleaned for hours yesterday. Not like we didn’t need to clean and all, but if she comes by, the place needs to be spotless as she’s very particular. Last night she wanted to go out to dinner so we drove out to the country to placate her. (boy’s parents house that his brother lives in while parents are on job site in SC.) Where did we go for dinner? Outback. There’s an Outback 2 minutes from where we live. Frustrating but it’s grandma and she’s not in town a lot, so you give in.
Kitten update: She got into her first fight on Sunday. She won. We had gone around the corner to have breakfast with friends. Good food. When we came home, the boy called the cat to make sure she’s ok. She heard him and tried to come running. Then problem. She was in our neighbor’s yard, sitting under the tree. Our neighbor has dogs but they’re usually not in that part of the yard but Sunday they were and our neighbor was out with them. So the cat tried to run home and was climbing the fence when chomp! One of the dogs got her tail. This led to lots of barking and the claws on the cat coming out. She got the dog on his nose and good. She had hair in her claws. She managed to get up over the fence and then just sat in the tree, extremely frightened. The boy had to tear her out of the tree.
She wasn’t hurt really, just shaken and covered in rank dog slobber. We brought her inside and she immediately went to her comfort window. The neighbor’s dog is ok too and our neighbor is ok with everything. He has two cats and knows that this happens. He was actually surprised that the dog went after her, as it’s around cats all the time. We just figured it was a stranger kitty so the dog didn’t know. Either way, glad everything worked out.
Our friend’s half-sister, who is staying with them for a bit, (oy that’s a situation) brought home a tiny, tiny kitten the other night. It was found in a bag in a dumpster with its siblings. This thing couldn’t have been more than 2-3 weeks old. It was so small and helpless. My heart melted. I should never have held it. It was flea-infested already and needed so much care. She couldn’t keep it- there’s enough to deal with in that house already. We said we’d take it, no problem. (Our Pumpkin is a rescued stray too.) But she gave it to a friend of hers. I’m concerned, as this little one needs such special care. I hope it’s ok. It’s killing me to know that it might not get the chance it deserves. I should never have held it.
Light and Fresh
Food-wise, summer and spring are my favorite seasons. It’s around this time that you start seeing all sorts of fresh, local veggies in the stores and at farmer’s markets. Everything is so bright and pretty and tastes wonderful. This is one of my favorite, easy meals. It’s light and refreshing. You can use any kind of veggies but these are my personal preferences. Use the freshest possible ingredients. I’ve even found fresh garlic and onions. (Scapes, the garlic flower are also around now.) Garlic chives also go well.
Veggies in Broth with Pasta
Olive oil
1 head broccoli or asparagus spears, chopped into bite sized pieces
1 red pepper, cut into strips
1 small onion, diced
3 cloves of garlic, diced
1.5 cups chicken or veggie broth
.5 c white wine (optional)
1 can cannelini beans (white beans)
red pepper flakes
salt
pepper
pasta- any kind works but gnocchi is my favorite with this
Parmesan cheese (optional), freshly grated
Saute the vegetables in some olive oil, about 1 TB, enough to coat the pan. Once the broccoli has begun to turn bright green, transfer veggies to a bowl. Add the broth and wine to the pan and reduce to half. (About 10 minutes over medium high heat.) Add the pepper flakes, salt, pepper, to taste. Drain and add the beans. While broth is reducing, bring water to a boil for the pasta. Salt the water once it comes to a boil (never before) and add the pasta. Cook till al dente or to taste. Add the pasta and the veggies into the broth. Stir and cook for another 2-4 minutes to let the flavors mix. Serve and top with cheese.
Mozzarella is also a good cheese to use as is fontina.
You can also add some cooked chicken to this dish. Fresh arugula would also be a nice addition.
Farmer’s market purchases: scapes, baby lettuce, spinach. We got there a little late this week so much of the good stuff was gone.
Veggies in Broth with Pasta
Olive oil
1 head broccoli or asparagus spears, chopped into bite sized pieces
1 red pepper, cut into strips
1 small onion, diced
3 cloves of garlic, diced
1.5 cups chicken or veggie broth
.5 c white wine (optional)
1 can cannelini beans (white beans)
red pepper flakes
salt
pepper
pasta- any kind works but gnocchi is my favorite with this
Parmesan cheese (optional), freshly grated
Saute the vegetables in some olive oil, about 1 TB, enough to coat the pan. Once the broccoli has begun to turn bright green, transfer veggies to a bowl. Add the broth and wine to the pan and reduce to half. (About 10 minutes over medium high heat.) Add the pepper flakes, salt, pepper, to taste. Drain and add the beans. While broth is reducing, bring water to a boil for the pasta. Salt the water once it comes to a boil (never before) and add the pasta. Cook till al dente or to taste. Add the pasta and the veggies into the broth. Stir and cook for another 2-4 minutes to let the flavors mix. Serve and top with cheese.
Mozzarella is also a good cheese to use as is fontina.
You can also add some cooked chicken to this dish. Fresh arugula would also be a nice addition.
Farmer’s market purchases: scapes, baby lettuce, spinach. We got there a little late this week so much of the good stuff was gone.
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