Good Weather - Good Fun!

Lemon Caper Fish & Fried Eggplant

We got some fresh produce from the parents garden and put together some delicious fresh dishes.  One of which was fried eggplant paired with fish in a lemon caper sauce.

Ingredients for Fried Eggplant:
1/2 cup of flour
salt and pepper
1 egg
1tbs water
4 tbs. of olive oil (could use more)



Mix together flour, salt, and pepper.  Put egg in bowl/plate and mix with water.  Dip Eggplant in egg wash then flour mixture.  Heat olive oil in skillet over medium heat.  Place eggplant in skillet.  Cook 2- 3 mins each side then place on plate with a paper towel.

Lemon Caper Sauce:
2 tbs olive oil
2 tbs dijon mustard
2 tbs white wine
2 tbs lemon juice
1 tsp salt
Mix together
 
Add
2 tbs shallots
1 tbs drained capers
1 garlic clove

Pour sauce over fish bake 15 mins at 350

Sunset On The Hudson

Out for a walk in Riverside Park at sunset - ran into Aunt Jeanne and her friend Marylin.  

We sat on a park bench and enjoyed the sunset together.

Happy Birthday Bo

 GO HOGS!

(too bad it's not red)

Always Remember

"God is our refuge and strength," said President Obama, quoting Psalm 46 from the Bible, following an observed moment of silence that marked the first hijacked jet crashing into the north tower of the World Trade Center at 8:46 a.m. ten years ago.

"The President chose a scripture which he believed was most appropriate -- he believed it was particularly appropriate to use -- to read scripture this morning. And he chose a passage that talks of persevering through very difficult challenges and emerging from those challenges stronger," Josh Earnest principal deputy press secretary said.

Psalm 46 
(New King James)
 ¹ God is our refuge and strength,
         A very present help in trouble.
 ² Therefore we will not fear,
         Even though the earth be removed,
         And though the mountains be carried into the midst of the sea;
 ³ Though its waters roar and be troubled,
         Though the mountains shake with its swelling.  Selah
 ⁴ There is a river whose streams shall make glad the city of God,
         The holy place of the tabernacle of the Most High.
 ⁵ God is in the midst of her, she shall not be moved;
         God shall help her, just at the break of dawn.
 ⁶ The nations raged, the kingdoms were moved;
         He uttered His voice, the earth melted.
  ⁷ The LORD of hosts is with us;
         The God of Jacob is our refuge.  Selah
 ⁸ Come, behold the works of the LORD,
         Who has made desolations in the earth.
 ⁹ He makes wars cease to the end of the earth;
         He breaks the bow and cuts the spear in two;
         He burns the chariot in the fire.
 ¹⁰ Be still, and know that I am God;
         I will be exalted among the nations,
         I will be exalted in the earth!
¹¹ The LORD of hosts is with us;
         The God of Jacob is our refuge.  Selah 

 

Parties - Wonderland Inspirations and more....

This summer while backstage before a performance a friend and I got to discussing all the neat party ideas with the Alice In Wonderland theme.  Whether a wedding, a kids birthday, or just an event so many neat ideas can come from this classic fairy tale.  A few weeks ago my sister came across a designer line with a Mad Hatter collection.  A tea party is another fun idea from this theme.  Here are some photos for inspirational ideas....

I loved this party on Sex And The City the movie.

Recently I watched Giada on Foodnetwork planning and giving a party for her daughters first birthday.  It was all about eat, play, fun!  The kids had their own poundcake to decorate - you could do anything like cookies such as sugar cookies and even cookies in shapes if you had a theme like animals you could incorporate shapes that way.  Just have fun!

A site I learned of through a friend has many is Kara's party.  There are so many sites and places to find neat ideas - blogs for one!  My friends and family amaze me with their creativity in event planning with the birthday parties for their kids.  Oh, I love it!  So fun and that's the main thing I believe - whether you have a theme for a big event or just have a few people over - have fun!  Big or small - nothing is right or wrong - it's all a matter of preference and preference at that moment.  Just enjoy even if you just keep it basic and simple - that can be the best!  I think of myself and how I have to keep it basic and simple.  I see all these neat ideas and if I were to try to pull some of them off how I could end up in a disaster.  And that's the beauty of it and just to laugh and go on come what may!  But a key ingredient I think is to have help.  It's always fun to be doing things together with a friend.  And you can benefit from a second eye and skill set.  We can all benefit from a little help along the way.

US Open Today

Ingredients

A Documentary Film

The local food movement takes root.

"American food is in a state of crisis. Health, food costs and our environment are all in jeopardy. A movement to put good food back on the table is emerging. What began 30 years ago with chefs demanding better flavor, has inspired consumers to seek relationships with nearby farmers. This is local food."

Knowledge is the key to unlocking doors and opening yourself to something better.  Knowing what you're putting in your body, where it comes from, and conscience eating is key to healthier living.  May we all work on this together and support each other.  We can begin by finding our local farmers market.  

The key to a good meal is good ingredients.  The best meals can be so simple - it's all about the fresh full flavors.  You do pay a little more to eat fresh, support local farmers, and live healthy.  But buying fresh and local is still less expensive than going out to eat.  And chain restaurants are serving corporate cost effective ingredients and meals that are loaded with salt, sodium, and worst of all unnecessary calories.  For example: on the boarder dox xx fish tacos with creamy red chile sauce: 2350 calories.  

There is indeed a level of comfort, which I identify with and understand, in chain eating.  Marketing is in conjunction with mass and familiarity and what illicit those feelings of comfort - effective marketing will bring the masses and increase business.  But with more business corporate is involved and it's all about cost and quality is comprised.  Ultimately we're the ones paying the cost.  

Corporate restaurant chains are not the kind of places that support fresh, healthy, and local.  They are the places that destroy these sacred things of our past and heritage.  We must make an effort to support what is best for our bodies, best for our health, and best for those we love.  The cost and sacrifice for authentic, fresh is well spent and the cost for supporting corporate is one we can't afford.  May we all develop a strong 'hunger for change.'

Chicken Tikka Masala

Ingredients

Marinade:

• 1 cup plain yogurt, whisked until smooth
• 1 tablespoon grated fresh ginger
• 3 cloves garlic, put through a garlic press or finely minced
• Kosher salt and freshly ground black pepper
• 1pound boneless, skinless chicken thighs, cut into large bite-size chunks

Sauce:

• 3 tablespoons butter
• 2 teaspoons olive oil
• 6 cloves garlic, minced
• 2-inch thumb ginger, peeled and minced
• 2 serrano pepper, minced (seeds removed if you don't want it spicy)
• 2 tablespoons tomato paste
  
• 2 teaspoons paprika 
• 1 teaspoon garam masala
• 8 Roma tomatoes, diced
• 1 1/2 teaspoons kosher salt
• 2 cups water
• 1 tablespoon dried fenugreek leaves, optional
• 1/2 cup heavy cream 
• Fresh cilantro leaves, minced
• Serving suggestion: Cooked rice, warm naan bread or crusty bread.

For the marinade:

In large bowl, mix the yogurt, ginger, garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper. Poke chicken with a fork, then add to marinade. Fold to cover and marinate at least 30 minutes, at most refrigerated overnight.

For the sauce:

When you're ready to make the curry, place a large skillet over medium heat, and add the butter and olive oil. When butter has melted, add the garlic, ginger, and serrano pepper. Saute until lightly browned around the edges.

Add the tomato paste and cook until the tomato has darkened in colour, about 3 minutes. Add the paprika and garam masala, and saute for about 1 minute to draw out their flavours.  Add the tomatoes, salt, and water. Bring to a boil, then turn down the heat to a simmer and cover. Cook for 20 minutes. Take the pan off the fire, and allow the sauce to cool for 5 minutes.  Meanwhile, fire up your broiler, and cover your broiler pan in foil. Pull the chicken thigh chunks out of the marinade and place on the sheet. Place under the broiler, and cook about 7 minutes on each side, until charred and cooked through. Cook's Note: Don't worry if the chicken is still a little uncooked, but very charred on the outside; you can finish cooking the chicken in the sauce.  Pour sauce into a blender or food processor, and process until smooth. Pour back into the pan, and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Reduce heat to a simmer, and cook, covered, for about 10 minutes.

Add cream and stir through.  Garnish with minced fresh cilantro if you like, and serve over rice, with naan or a crusty piece of bread!

Leather Jacket

In addition to that little black dress in a girls closet there should be a little leather jacket.  I've observed the leather jackets are already coming out in NYC.  Such a versatile piece - like a great accessory (which I'm all about) it can change an outfit.  

"Throw a leather jacket over a ballgown, throw it over a romper, throw it over anything and everything it's the quickest way to get that edgy, cool I didn't try too hard look." - Rachel Zoe (Oscars Episode)

Oh yes and for your feet you should always have a pair of red heels for that "pin up" feel and to add a splash of color!  

After The Storm....

....BLUE SKIES

What To Do When Hunkered Indoors....

....COOK! 

 Here is one dish we made while indoors waiting out Hurricane/Tropical Storm Irene:

Chicken Pot Pie Barefoot Contessa Style

• 3 whole (6 split) chicken breasts, bone in, skin on
• 3 tablespoons olive oil
  
• Kosher salt and freshly ground black pepper
• 5 cups chicken stock, preferably homemade
• 2 chicken bouillon cubes
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 2 cups chopped yellow onions (2 onions)
• 3/4 cup flour
• 1/4 cup heavy cream
• 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
• 1 10-ounce package frozen peas (2 cups)
• 1 1/2 cups frozen small whole onions
• 1/2 cup minced fresh parsley

For The Biscuits:

• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1/4 pound (1 stick) cold unsalted butter, diced
• 3/4 cup half-and-half
• 1/2 cup chopped fresh parsley
• 1 egg mixed with 1 tablespoon water, for egg wash

Preheat the oven to 375 degrees F.

Place the chicken breast on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper.  Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce.  Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.
Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.
Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.

Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.

Caesar Salad

Jim and I enjoyed chicken caesar salad tonight....

1 egg
Juice of 1 lemon
1 garlic clove
2/3 cup of olive oil
2 anchovies
1/4 cup or so of freshly grated parmesan or parmesan reggiano
Salt and Pepper
Romaine Lettuce

Finley chop garlic clove and anchovies and create a paste.  Combine lemon juice, garlic clove, egg, salt and pepper and whisk.  Slowly add olive oil while whisking.  Add parmesan and mix again.  Pour over a package of washed and cleaned romaine lettuce.  Add grilled chicken if you'd like and garlic bread.  If you'd like to do homemade croutons take day old bread and chop/tear up saute with olive oil over medium heat.  Top salad with parmesan.

For the garlic bread chop off the top of a head of garlic - put in foil - pour olive oil on top and season with salt and pepper.  If you're short on time put the oven on 425 and cook for 35 mins or 1 hour at 350.  Let cool, squeeze out - mix with melted butter and brush over a baguette you've cut in half.   Heat baguette with garlic butter for 10 mins. at 350.

Oh Canada - Summer Travel

Something Outrageous

And That's Our Show!