Sunday, January 31, 2010
An annoying person who responds to hearing someone else’s experience or problem by immediately telling a similar story about themselves with a much more fantastic (or terrible) outcome.
Saturday, January 30, 2010
We started looking at what we had in the kitchen. Corn, fresh shrimp we'd frozen, and two Ina Garten chowder and bisque recipes is what we found. Jim looked at both recipes and created his own. The result was warm richness in a bowl! It's been a month - we should try this again soon! Hopefully he will remember what he did, but if not I'm sure the recipe below will be just as delicious.
The recipe below is from Ina's Back To Basics Cookbook.
Prep Time: 45 min
Inactive Prep Time: 2 hr
Cook Time: 1 hr
3 (1 1/2-pound) cooked lobsters, cracked and split
3 ears corn or a can or two of corn will do
For the stock:
6 tablespoons (3/4 stick) unsalted butter
1 cup chopped yellow onion
1/4 cup cream sherry
1 teaspoon sweet paprika
4 cups whole milk
2 cups heavy cream
1 cup dry white wine
For the soup:
1 tablespoon good olive oil
1/4 pound bacon, large-diced
2 cups large-diced unpeeled Yukon gold potatoes (2 medium)
1 1/2 cups chopped yellow onions (2 onions)
2 cups diced celery (3 to 4 stalks)
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons chopped fresh chives
1/4 cup cream sherry
Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate. Reserve the shells and all the juices that collect. Cut the corn kernels from the cobs and set aside, reserving the cobs separately.
For the stock, melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs. Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally. Add the sherry and paprika and cook for 1 minute. Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes. (I move the pot halfway off the heat.)
Meanwhile, in another stockpot or Dutch oven, heat the oil and cook the bacon for 4 to 5 minutes over medium-low heat, until browned and crisp. Remove with a slotted spoon and reserve. Add the potatoes, onions, celery, corn kernels, salt, and pepper to the same pot and saute for 5 minutes. When the stock is ready, remove the largest pieces of lobster shell and the corn cobs with tongs and discard. Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn. Simmer over low heat for 15 minutes, until the potatoes are tender. Add the cooked lobster, the chives and the sherry and season to taste. Heat gently and serve hot with a garnish of crisp bacon.
Friday, January 29, 2010
Name: Boston Bartolomei
Owners Name: Suzanne and James Bartolomei
Age: 5 Months
Fun Facts: I love it when Mommy and Daddy let me watch TV. I curl up in Mommy's lap with my baby blue blanky, and usually right when I'm about to fall asleep a big horse or dog comes on the TV and I'm suddenly awakened. I go straight to barking and sometimes even leap off the sofa. I'm always ready for fun!
Likes: I love being a lap dog! When Mom and Dad have friends over and I get to be in new laps I am so excited. I never meet a stranger I don't like. I love going to my parents office! I get to see lots of people, ride an elevator, and get attention.
Thursday, January 28, 2010
adapted from Ellie Krieger's So Easy
1 tablespoon plus 2 teaspoons extra virgin olive oil
3 oz. chorizo sausage, casing removed, chopped
1 lb. skinless boneless chicken thighs, cut into 1-inch pieces
2 cloves garlic, minced or pressed
2 1/2 cups low-sodium chicken broth
1 cup frozen peas
1 cup uncooked long grain white rice
1 large ripe tomato, chopped
1/4 cup chopped green olives
salt and pepper to taste
pinch of ground turmeric
small pinch of saffron threads
1. Preheat oven to 375. Heat 1 tablespoon of the oil in a large skillet or a medium-large Dutch oven over medium-high heat. Add the chorizo and cook, stirring occasionally, until browned, about 3 minutes. Add chicken pieces and cook until browned on all sides (not necessarily cooked through), about 4 minutes. Transfer chicken and chorizo to a plate.
2. Add remaining oil to pan. Add leeks and cook, stirring, until softened, about 3 minutes. Add garlic and cook, stirring, about one minute. Return chicken and chorizo to the pot and add broth, peas, rice, tomato, olives, salt, pepper, turmeric, and saffron. Bring to a boil, cover, and transfer to oven.
3. Cook until rice is tender and liquid is absorbed, about 30 minutes.
1/4 cup olive oil
1 chicken, cut legs, drumsticks and thighs
Freshly ground black pepper
2 teaspoons paprika
1 large onion, diced
1 large green bell pepper, diced
1 (14.5-ounce) can diced tomatoes
4 1/2 cups chicken broth
1 pound Spanish style chorizo links, cut into slices on the bias
2 cups short-grain rice (recommended: Valencia or Arborio)
Pinch saffron threads
1 cup fresh or frozen green peas
Lemon wedges, for service
Heat a paella pan or very large, shallow skillet or pot, preferably with 2 handles over high heat.
Cook's note: A large cast iron skillet would work here.
Pour in the olive oil and let it heat up. Season the chicken all over with salt, pepper and paprika. Sear in the olive oil until browned all over. Transfer to a plate with tongs.
Lower the heat to medium and saute the onions and bell pepper until softened. Stir in the diced tomatoes, chicken broth, and chorizo. Bring the liquid to a boil and then stir in the rice and saffron. Add the browned chicken pieces. The rice should be completely covered with liquid. Cook the paella without stirring for 20 minutes. When the liquid has all been absorbed, pour the peas over the top of the pot, turn off the heat and cover the pot with a kitchen towel. Let stand 5 minutes and then serve with lemon wedges.
Tuesday, January 26, 2010
Ingredients For Basic Pizza Dough:
3 3/4 cups bread flour
2 1/2 teaspoons instant or other active yeast
3/4 teaspoon salt
3/4 teaspoon sugar plus a pinch
1 1/3 cups water (room temperature about 72 degrees)
1. In a medium bowl, stir together the flour, yeast, and sugar. Add the water and, using a wooden spoon or your hand, mix until blended, at least 30 seconds. Cover the bowl and let sit at room temperature until the dough has more than doubled in size - about 2 hours.
2. Using a bowl scraper or rubber spatula, remove the dough from the bowl onto a floured work surface. Gently form into a rough ball. Then divide the dough into two halves spacing them 4 inches apart, and cover both with a moistened kitchen towel for 30 minutes.
3. Gently roll your dough into circular desired pizza shape. Use cornmeal for transfer from the wooden paddle to the preheated stone. Can cook in the oven or on the grill.
Source: My Bread, Adapted from Jim Lahey, Co.
Friday, January 22, 2010
Formula and Process created by Jim Lahey
3 cups (400g) flour
1½ cups (300g or 12 oz) water
¼ teaspoon (1g) yeast
1¼ teaspoons (8g) salt
olive oil (for coating)
Two medium mixing bowls
6-8 qt. pot (Pyrex glass, Le Creuset cast iron, or ceramic)
Wooden spoon or spatula (optional)
Cotton dish towels (not terrycloth), 2 or 3
Mix all of the dry ingredients in a medium bowl. Add water and incorporate by hand or with a wooden spoon or spatula for 30 sec. to 1 min. Lightly coat the inside of second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dough rest 12 hrs. at room temperature (approx. 65-72'F).
Remove the dough from the bowl and fold once or twice. Let the dough rest 15 min. in the bowl or on the work surface. Next, shape the dough into ball. Generously coat a cotton towel with flour, wheat bran, or cornmeal; place the dough seam side down on the towel and dust with flour. Cover the dough with a cotton towel and let rise 1-2 hrs. at room temperature, until more than doubled in size.
Preheat oven to 450-500'F. Place the pot in the oven at least ½ hr. Prior to baking to preheat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot steam side up. Cover with the lid and bake 30 min. Then, remove the lid and back 15-30min. uncovered.
Cut ends keep in fridge
Blanch two/three mins
Toss w/ 2 tbs. butter
(blanching - you put beans or veggie into boiling water cook then transfer strait to ice water to stop the cooking)
or instead of just serving with butter do the following:
Heat 2 tbs of unsalted butter and oil in a very large saute pan (12-inch diameter) or and saute shallots on medium heat for 5 to 10 minutes, tossing occasionally, until lightly browned. Drain the string beans from the ice water, and add to the shallots with salt and pepper to taste, tossing well. Heat only until the beans are hot. If you're using regular string beans, blanch them for about 3 minutes, until they're crisp-tender.
Cut diagonal (can do day before)
Drizzle with olive oil - salt and pepper - roast at 400 degrees for 30 mins. serve with fresh chopped parsley
Roast Butternut squash:
Drizzle with Olive Oil - salt and pepper - put in the oven at 400 degrees for 45 mins. Drizzle with maple syrup and serve.
Recipes from Ina Garten.
Thursday, January 21, 2010
Wednesday, January 20, 2010
The Dow is up 35% (up 30% since day before inauguration)
The S&P is up 43% (35% since day before inauguration)
The NASDAQ Composite is up 61% (up 51% since day before inauguration)
NYMEX Crude Oil is up 93%
NYMEX RBOB NY Harbor Gasoline is up 76%
COMEX Gold is up 33%
US Dollar Index is down -10%
CBOE Volatility Index (VIX) is down -69%
Monday, January 18, 2010
History of the Holiday: http://www.factmonster.com/spot/mlkhistory1.html
"I have a dream that one day this nation will rise up and live out the true meaning of its creed: "We hold these truths to be self-evident, that all men are created equal......I have a dream today!" MLK http://www.youtube.com/watch?v=PbUtL_0vAJk
"The work goes on, the cause endures, the hope still lives, and the dreams shall never die." Senator Edward Kennedy
President Bill Clinton said, "We've got a plan, that plan's still good, and it's more relevant than it was before the earthquake hit." Read more: http://www.esquire.com/the-side/qa/bill-clinton-haiti-interview-011510#ixzz0czfkeoOf
Meet The Press with President Bill Clinton and President George W. Bush on Haiti Relief Efforts. http://www.youtube.com/watch?v=kM5Wx1Kg4yw
"In these difficult hours, America stands united. We stand united with the people of Haiti who have shown such incredible resilience, and we will help them to recover and to rebuild." President Obama
Ways To Help:
Red Cross: http://www.redcross.org/
Clinton Foundation: www.clintonfoundation.org/haitiearthquake
Friday, January 8, 2010
....the girls in our family at Jacob and Lindsay's wedding.
The birth of Harper Ann
Our family at Cousin Katie's Shower just a little before Harper Ann's arrival! It's so exciting welcoming these precious little ones to our family, and watching the family grow!!
Family Reunion This Summer
Lauren Turning 1
Meeting baby Shelby
Enjoying girl time with Carrie, Shelby, and our college friends!
Zoe's Birthday Party
Sunsets at Duncan Firm
Meeting Paul Begala at the JJ Dinner
Seeing A Rainbow over Duncan Firm
Meeting Santa at the Carti Event
Lunch with Zoe and seeing her painting of Obama
Welcoming the Burgeis twins into the world!