Thursday, October 30, 2008
This is not my recipe, it belongs to Jamie Oliver. But it's worth sharing. This is great for parties and the holidays.
Extra Virgin Olive Oil
2 cloves garlic
1-2 small dried red chilies, crumbled
6-8 small zucchini, unevenly sliced
Kosher salt and pepper
1 good handful of fresh mint, chopped
juice of 1 lemon
Put a few glugs of oil in pan, and fry garlic and chilies, throw in zucchini. Cook about 35 minutes. When soft remove from heat. Season well and pour 4 good glugs of olive oil to flavor and loosen. Add chopped mint and lemon juice.
Serve with toasted breads
Want a new topper for your Pumpkin pie? This is it. Forget Cool Whip, Homemade whipped cream is the best.
1 Tsp ground Cinnamon
2 cups heavy cream
1/4 cup confectioners sugar
1 tsp vanilla extract
2 Tbls dark rum
Combine the cream and sugar in large bowl & beat until semi-stiff. Then fold in the vanilla, cinnamon, and rum. Thats it!
Right now at the farmers market, you can find beautiful root veggies. This soup is cheap and easy. It hearty, and good for you!
1 Lbs Carrots, peeled and cut into 1/2 inch rounds
1/2 Lbs Parsnips, peeled and cut into 1/2 inch pieces
1 yellow onion,quartered
5 Tbls Olive Oil
kosher salt and pepper
1/2 baguette, cut into 16 thin slices
Heat oven to 400F
In a large roasting pan, combine carrots, parsnips,onion and 3 Tbls olive oil. Sprinkle Salt and pepper over veggies. Spread the veggies in an even layer & roast until tender and golden brown, about 45 minutes.
Meanwhile, arrange the bread slices on a baking sheet & brush with oil. Toast until crisp.
Transfer veggies to a blender, and puree' with 3 cups water, adding more if needed, until smooth. Rewarm in pot, add more salt and pepper if needed. Serve with toast.
After you have made this, you can really play, add ginger, or curry, or a little cayenne.
When it gets cold outside, I crave very rich food. This recipe is great with a cheese plate or a roast chicken, or throw it on top a turkey sandwich.
1/2 cup golden raisins
1/4 cup dried tart cherry
1/4 cup Brandy
1/4 tsp mustard seeds
1/4 tsp aniseed
1 cup chopped Rhubarb
1/2 cup sugar
2 Tbls fresh lime juice
Toast mustard seeds & aniseed in skillet until aromatic
Place raisins,cherries and brandy in saucepan over medium heat. Add toasted seeds to fruit mixture, simmer. Add rhubarb, sugar and lime juice until juice is absorbed.
And that's it! Try it for Thanksgiving
I think you are not a true adult until you have a COSTCO membership. So it has finally happened to me! As someone who loves to cook, you can get the most amazing cuts of meat and fish. Last night I made a beautiful rack of lamb with a balsamic reduction. In this crazy economy, go get your membership, and get cookin' for much cheaper
Monday, October 13, 2008
I just returned from the Texas State Fair... wow.. what a culinary experience. Never go if you are on a diet. My goal was to eat as much as possible. Here's the highlight. Fried Oreos dusted with powered sugar. Pickle on a stick, Frito Pie, and the best thing I have ever eaten was the fried Guacamole... how did they do that you ask? I'm not sure, but it was brilliant. The one thing I was looking for all day, was the Chicken Fried Bacon.... Heard it was great, but I was so stuffed by the time I found the Booth, It was not possible. If you ever have the chance.. Go to the fair
Saturday, October 4, 2008
I love love love chickpeas. You will start to notice, I use them a lot. This is a great stew, for those rapidly approaching cold nights. It's easy to make, and a good portion for left overs. To me soups and stews taste better the next day...
1 large onion
12 ounces Italian Sausage, castings removed
1 Tbls Tomato paste
1/2 cup flat leaf parsley,chopped
1/4 cup Cilantro,chopped
2 cups chicken broth(organic)
2(15oz) cans chickpeas
1 package frozen leaf spinach
8 slices of a good bread(baguette, sour dough,Italian),toasted
Heat oil in in large pan, add onions(cook), and sausage and cook crumbling with wooden spoon. Add tomato paste,parsley,cilantro, and cook. Add broth and chickpeas, bring to boil. Add frozen spinach and simmer. Stir in salt and pepper to taste.
Toast bread, put in bowls, add stew on top.
This makes dinner in under 30 minutes, great for last minute ideas.