Tuesday, March 30, 2010
Menu: Ribeye and New York Strip, Creamed Spinach, Baked Potatoes, and Strawberry Shortcake.
My mom and I recreated Ruth Chris' Steakhouse Creamed Spinach Recipe.
Here is the recipe:
• 6 tablespoons butter
• 1/4 cup all-purpose flour
• 1/4 cup chopped onion
• 1 bay leaf
• 1 whole clove
• 2 cups fat free Horizon milk or whole milk any brand.
• 2 (10 ounce) bags ready-to-use fresh spinach
1. Melt 4 tablespoons butter in heavy medium saucepan over medium heat.
2. Add flour and stir until light golden, about 7 minutes.
3. Stir in onion, bay leaf and clove.
4. Gradually whisk in milk.
5. Whisk until mixture boils and thickens, about 10 minutes.
12. Stir in remaining 2 tablespoons of butter.
Season to taste with salt and pepper and serve.
Monday, March 29, 2010
Friday night: halibut, smoked gouda mac and cheese, mex caesar salad, and blueberry cobbler.
Saturday night: Indian cuisine: chicken tika masala, chicken shahi paneer, and garlic nan bread.
Sunday night: fried green tomatoes and crab - napoleon style, fish tacos, calamari, mushroom risotto, strawberry tres leche.
Tonight my parents and sisters are making a delicious steak & potato dinner for Jim. Looking forward to the continued celebrating!
Wednesday, March 24, 2010
Our minds have been on my great grandmother today as she just had surgery at age 98 for a pacemaker. I've heard she did great! Which is no surprise - she is quite a women and quite a grandmother! She is no normal 98 year old. She continues to educate me on all the newest and hippest spots in town, and everywhere we go we it seems she is known and loved by all. I cherish ever second we have together. She laughs when she tells me, "I was just praying the good Lord would let me see you graduate kindergarten and here I've seen you get married."
Butter - half a stick of unsalted
1 tsp salt
1 tbs. of fresh Italian Parsley - chopped
4 garlic cloves minced
¼ tsp pepper
2 Russet potatoes (as our Nonnie says - they just work better for french fries)
What you Do:
Cut Russet potatoes. We like ours thin, but not too long. Get your grease to the right tempertaure for frying, and fry your potatoes. Keep warm in a warming draw. Melt the butter in a skillet. Saute your garlic in the melted butter. Add your salt and pepper. Dump your fries in a mixing bowl and pour the garlic sauce on top of fries. Add the chopped parsley. Put a plate on top of the bowl and shake. And there you have it! Serves 2. Recipe inspired by Taylor's Refreshers.
Thursday, March 18, 2010
6 cloves garlic
1 1 1⁄2" piece ginger, peeled
7 tbsp. canola oil
5 tbsp. tomato paste
1 tbsp. ground coriander
1 tbsp. ground cumin
1⁄2 tsp. ground turmeric
1⁄2 tsp. cayenne pepper
1⁄4 cup yogurt
6 whole, peeled canned tomatoes,
drained and crushed
1 3–4-lb. chicken, cut into 6–8 pieces,
Kosher salt, to taste
1⁄2 tsp. garam masala
1 tbsp. chopped cilantro
3 serrano chiles, quartered
Cooked basmati rice, for serving
1. Roughly chop 2 onions; put into a food processor with garlic and ginger. Process to a paste; set aside. Thinly slice remaining onions; set aside.
3. Increase heat to medium-high, uncover, add sautéed onions and garam masala, and cook, stirring, until sauce thickens slightly, about 8 minutes. Stir in cilantro and chiles and serve with rice.
This article was first published in Saveur, March 2010.
1⁄2 cup sesame seeds, toasted
1⁄4 cup soy sauce
2 tbsp. sugar
Kosher salt, to taste
1 lb. green beans, trimmed
2 tbsp. rice vinegar
2 tbsp. finely chopped scallions
2 tsp. minced fresh ginger
2. Bring an 8-qt. pot of salted water to a boil. Add beans; cook until crisp-tender, about 4 minutes. Using a slotted spoon, transfer beans to a large bowl of ice water; let chill. Drain and dry beans. Whisk vinegar, scallions, and ginger with reserved sesame paste in a bowl; add beans and toss.
From The March Issue of Saveur.
Grill 2 pds – 4 breast of Chicken. 4 mins each side on med/high heat.
Put on a plate and cover with foil – set aside.
Put water in a pot to boil and put on high heat.
Start making Gratinata Sauce
2 tbs. butter
3 large garlic cloves and 2 small or 4 large cloves
1 tsp. Dijon mustard
1 tsp. salt
1 tsp. of chopped rosemary
1 cup marsala wine
1 tsp. cayenne pepper
4 cups heavy cream or 1 quart
In a large pan Saute butter, garlic, and rosemary on med heat until garlic begins to brown. Add marsala wine and reduce by 1/3. Add remaining ingredients and reduce the sauce a bit – 8 mins on med heat. After reduced to taste - set aside on very low heat.
Cut Chicken in strips or bites and set aside.
1 ounce pancetta or bacon
2 pds. Chicken
1 box of Penne Pasta – Barilla or De Cecco
6 tbs. of butter
1 small shallot
Pinch of salt and pepper
1 cup of freshly grated parmesan cheese - substitute asiago cheese
Sprigs of Rosemary for garnish
Pour pasta into boiling water cook 10 mins.
While pasta is cooking - in a sauté pan saute pancetta over med/low heat until it begins to brown - turning – about 5 mins. Add butter and shallots. Cook another 2 mins. Put into sauce and add chicken. Turn on low.
Drain Pasta. Put pasta back into the big pot. Pour sauce/chicken on top and add the shredded cheese and stir. Serve on plates garnished with sprig of rosemary.
Optional: Put in a casserole dish and another ½ cup of cheese on top and bake for 5 - 8 mins at 375.
Wednesday, March 17, 2010
An enchanted time
A day to begin transforming
Winter's dreams Into Summer's magic.
~ Adrienne Cook
He built a church
In Dublin town,
And on it put a steeple.
'Tis like a morn in spring.
With a lilt of Irish laughter
You can hear the angels sing.
Monday, March 15, 2010
Friday, March 12, 2010
1 block of gorgonzola (is a veined Italian blue cheese) *
1 ounce of pancetta (sliced thin but not too thin) (a type of dry cured meat, similar to bacon.) **
3 mushroom asiago chicken sausages
3 tsp of sage
Boil water with olive oil and a pinch of salt in an 8 quart pot then add farfalle and cook 8 - 11 mins. (check at 8) - you want the pasta al dente. (Italian expression describing pasta having been cooked so as to be firm but not hard.)
In a separate medium sauce pan combine whipping cream and cut up squares of the gorgonzola plus a pinch of sugar. Stirring often on med/high heat - melt all the gorgonzola. Then put on a med/low heat. Add a good amount of pepper to taste.
In a small fry pan fry the pancetta. (5 - 7 mins.) And on the grill cook your sausage till it's almost finished - leaving a minute left of cooking in the sauce.
Put in bowls - serves 4. (We served this with a basic spinach salad).
*The name comes from Gorgonzola, a small town near Milan, Italy, where, it is reported, the cheese was first made in 879; however, this claim of geographical origin is disputed by other towns. Gorgonzola is made in the regions of Piedmont and Lombardy from whole cow's milk.
**It is pork belly that has been salt cured and spiced, and dried for about three months (usually not smoked). There are many varieties, and in Italy each region produces its own type.
Definitions from Wikipedia.