At a very late date I decided to plant watermelons. I had nothing to lose!
Four melons grew, but this one was by far the largest.
The others were sweet and small. I will definitely plant them again next year... but earlier!
13 October 2011
Watermelon
At a very late date I decided to plant watermelons. I had nothing to lose!
Four melons grew, but this one was by far the largest.
The others were sweet and small. I will definitely plant them again next year... but earlier!
10 October 2011
Bacon, Bleu Cheese & Apple Galette
Putting a little twist on weekend brunch, I whipped up these little free-form tarts using corn bread mix and granny smith apples. They were delicious! Ryan suggested adding a raspberry or apricot jam between the corn bread and the filling -- and I agree, this would be an excellent addition. We ending up eating this with a dollup of raspberry jam.
Bacon, Bleu Cheese & Apple Galette
Adapted from Better Homes & Gardens
6 slices bacon
1 8.5 oz. pkg. corn muffin mix
2/3 cup all purpose flour
1 tsp chili powder
1 egg, lightly beaten
1/4 milk
3 Granny Smith apples, cored and thinly sliced
1/3 cup bleu cheese crumbles
Raspberry or Apricot Jam (optional)
Fresh Thyme (optional)
1. Preheat oven to 400 degrees. In a skillet cook bacon until crisp. Drain; reserve 1 tbsp drippings. Chop bacon.
2. Meanwhile, in a bowl combine muffin mix, flour, chili powder, egg, and milk. Divide dough into four portions. Place two portrions each on a greased baking sheet and press to 6- to 7-inch circles. (Try to get it as thin as you can manage.)
3. Top each circle with thin layer of jam, followed by sliced apples, leaving 1-inch border. Fold edges around apple slices. Brush apples with reserved bacon drippings. Sprinkle with fresh thyme.
4. Bake 10 minutes. Top with bleu cheese and bacon; bake 5 to 7 minues more until edges are golden and bottom of crust is set.
07 September 2011
del Potro Wins!
Last night I was glued to the television. I had a million things to do, but I just couldn't tear myself away from the riveting championship tennis match between Federer and del Potro! Finally, I gave up on all of the tasks for the evening and moved the party upstairs.
Ryan hoped to get to sleep a little earlier but sitting up in bed, he was just as enthralled in the match as I was.
Finally, after biting our nails, and ignoring our yawns, the match came to an end.
Juan Martin del Potro defeated Roger Federer in the 2009 U.S. Open.
Ryan: THIS IS THE 2009 U.S. OPEN?? I lost sleep over the 2009 U.S. Open?!?!?
Oops.
Ryan hoped to get to sleep a little earlier but sitting up in bed, he was just as enthralled in the match as I was.
Finally, after biting our nails, and ignoring our yawns, the match came to an end.
Juan Martin del Potro defeated Roger Federer in the 2009 U.S. Open.
Ryan: THIS IS THE 2009 U.S. OPEN?? I lost sleep over the 2009 U.S. Open?!?!?
Oops.
04 August 2011
02 August 2011
31 July 2011
27 July 2011
Leftover Peaches & Mango Puree
I picked up a few too many peaches at the farmer's market last week. Perfectly ripe from the beginning, a week later I stashed them in the refrigerator and swore I wouldn't waste them.
And I didn't. I whipped up the most refreshing summer afternoon daiquiri.
Peach Mango Daquairi
1 large very ripe peach, pitted
3 tablespoons mango puree (easily found in international food stores with Indian ingredients)
1 shot light rum
1 cup ice
Combine in blender and serve. (All ingredients may be adjusted to your liking!)
And I didn't. I whipped up the most refreshing summer afternoon daiquiri.
Peach Mango Daquairi
1 large very ripe peach, pitted
3 tablespoons mango puree (easily found in international food stores with Indian ingredients)
1 shot light rum
1 cup ice
Combine in blender and serve. (All ingredients may be adjusted to your liking!)
22 July 2011
Salt Cod, Two Ways
Nonno's lunches are famous among my family and friends. Those of you that have had the privilege of sharing a meal at his table know their power. We often excuse ourselves feeling miserably full, having failed to wave off the second and third helping that was heaped upon our plate despite objection.
Nonno prepares a handful of simple and perfect meals: fried shrimp, spaghetti with fresh pesto, or baccalà. The dishes are simple meals that, regardless of my efforts, resist duplication.
However, my desire to preserve family recipes (and my simple stubbornness) sustain my repeated effort to create meals as simple and as good.
This weekend, I prepared baccalà and salt cod croquettes. One a traditional dish of my family, the other a Portuguese finger-food.
While baccalà is well known in traditional Italian culture and cuisine, it neither originates or is prepared in Italy—nor anywhere else in the Mediterranean.
Baccalà and stoccafisso (both dried cod—baccalà is dried with salt and stoccafisso, or stock fish, is fresh-dried, without salt) are caught in North Atlantic waters as distant as Norway, Iceland, and Newfoundland.
Dried cod and the dishes made from it are known by many different names, as it influenced the cuisine of many European nations. For example, it is known as: bacalhau in Portuguese, bacalao in Spanish, and baccalà in Italian. Scandinavian nations refer to it as clipfish, and Caribbean natives call it saltfish.
Baccalà with Lemon, Garlic, and Potatoes
Rinse baccalà thoroughly and place in a deep container.
Cover fish with water. Soak for at least 24 hours and up to 2 days, changing the water at least three times or every 8 hours. While refrigeration is not necessary, I felt better about it being cold.
Remove fish from water; rinse.
Place fish in a large pot of boiling water for 15 - 20 minutes or until the fish flakes easily. With a slotted spoon, remove fish from water and place in a large bowl. Using two forks, flake the fish and set aside.
Place potatoes in the boiling water. Cook until tender.
Slice cooled potatoes and add to fish.
Toss with olive oil, lemon juice and finely sliced garlic.
Chill and serve.
Salt Fish Croquettes
Loosely adapted from Food & Wine
2 tbs olive oil
1 medium shallot
1 large clove garlic
1 tbs finely chopped cilantro
1 medium potato, boiled
1 cup Baccalà (soaked, cooked, and flaked per recipe above)
1 egg white
1 egg
flour, for dredging
breadcrumbs, for dredging
Vegetable oil, for frying.
Saute shallot and garlic in olive oil until shallot is translucent.
Mash potato and combine with shallot and garlic in medium-sized bowl.
Add cilantro, baccalà, and egg white.
Mix until combined.
Refrigerate mixture until cool.
Next, Fill skillet with 1/2" vegetable oil. Heat.
Form cod mixture into balls.
Dredge balls in flour, egg, and then breadcrumbs.
Place croquettes into hot oil. Turn once to brown.
Remove to a paper towel-lined plate.
Serve with lemon.
Makes 6 croquettes.
Nonno prepares a handful of simple and perfect meals: fried shrimp, spaghetti with fresh pesto, or baccalà. The dishes are simple meals that, regardless of my efforts, resist duplication.
However, my desire to preserve family recipes (and my simple stubbornness) sustain my repeated effort to create meals as simple and as good.
This weekend, I prepared baccalà and salt cod croquettes. One a traditional dish of my family, the other a Portuguese finger-food.
While baccalà is well known in traditional Italian culture and cuisine, it neither originates or is prepared in Italy—nor anywhere else in the Mediterranean.
Baccalà and stoccafisso (both dried cod—baccalà is dried with salt and stoccafisso, or stock fish, is fresh-dried, without salt) are caught in North Atlantic waters as distant as Norway, Iceland, and Newfoundland.
Dried cod and the dishes made from it are known by many different names, as it influenced the cuisine of many European nations. For example, it is known as: bacalhau in Portuguese, bacalao in Spanish, and baccalà in Italian. Scandinavian nations refer to it as clipfish, and Caribbean natives call it saltfish.
Baccalà with Lemon, Garlic, and Potatoes
Rinse baccalà thoroughly and place in a deep container.
Cover fish with water. Soak for at least 24 hours and up to 2 days, changing the water at least three times or every 8 hours. While refrigeration is not necessary, I felt better about it being cold.
Remove fish from water; rinse.
Place fish in a large pot of boiling water for 15 - 20 minutes or until the fish flakes easily. With a slotted spoon, remove fish from water and place in a large bowl. Using two forks, flake the fish and set aside.
Place potatoes in the boiling water. Cook until tender.
Slice cooled potatoes and add to fish.
Toss with olive oil, lemon juice and finely sliced garlic.
Chill and serve.
Salt Fish Croquettes
Loosely adapted from Food & Wine
2 tbs olive oil
1 medium shallot
1 large clove garlic
1 tbs finely chopped cilantro
1 medium potato, boiled
1 cup Baccalà (soaked, cooked, and flaked per recipe above)
1 egg white
1 egg
flour, for dredging
breadcrumbs, for dredging
Vegetable oil, for frying.
Saute shallot and garlic in olive oil until shallot is translucent.
Mash potato and combine with shallot and garlic in medium-sized bowl.
Add cilantro, baccalà, and egg white.
Mix until combined.
Refrigerate mixture until cool.
Next, Fill skillet with 1/2" vegetable oil. Heat.
Form cod mixture into balls.
Dredge balls in flour, egg, and then breadcrumbs.
Place croquettes into hot oil. Turn once to brown.
Remove to a paper towel-lined plate.
Serve with lemon.
Makes 6 croquettes.
18 July 2011
16 July 2011
15 July 2011
Apricot Martini
Apricots are in season!
Ryan gathered a bag of ripe apricots from the grocery store with a plan for apricot martinis. I was skeptical, as I don't think of an apricot as a juicy fruit that would mix nicely in a cocktail. However, Ryan proved me wrong.
By using an electric juicer, Ryan was able to produce an apricot pulp that mixed up as a wonderful martini.
Ryan gathered a bag of ripe apricots from the grocery store with a plan for apricot martinis. I was skeptical, as I don't think of an apricot as a juicy fruit that would mix nicely in a cocktail. However, Ryan proved me wrong.
By using an electric juicer, Ryan was able to produce an apricot pulp that mixed up as a wonderful martini.
13 July 2011
Peas!
There are a few crops from my grandfather's garden that delighted me as a child. Of course, I enjoyed just about everything that he grew, but there was something special about the fruits and vegetables that could be enjoyed while standing right there in the garden, following a quick polish on your shirt.
I often followed my grandfather through the rows of peas as he picked them, waiting to be handed a pea pod swollen with wonderful, sweet peas.
Because they are a cool weather crop, my sweet pea plants were the first to produce this season. Clearly, I am a bit late with this post. My peas plants have long been in the compost bin. But happily, I photographed them just after harvest.
I often followed my grandfather through the rows of peas as he picked them, waiting to be handed a pea pod swollen with wonderful, sweet peas.
Because they are a cool weather crop, my sweet pea plants were the first to produce this season. Clearly, I am a bit late with this post. My peas plants have long been in the compost bin. But happily, I photographed them just after harvest.
09 July 2011
Whiskey Sour
One fateful night, during my freshman year of college, Jack Daniels and I had a falling out. Since then, I've steered clear of all whiskey bourbons.
Many years have passed and now that my memory of our disagreement is vague, my interest in bourbon has been reignited.
I have enjoyed whiskey-sours before, but am typically put-off by the artificial flavor of pre-mixed sour mixer. Making the sour-mix from scratch produces a much nicer flavor.
For four cocktails:
1 1/4 c. freshly squeezed orange juice
1/2 c. Freshly squeezed lemon juice
2 ts. granulated sugar
4 oz. bourbon
2 c. ice
Many years have passed and now that my memory of our disagreement is vague, my interest in bourbon has been reignited.
I have enjoyed whiskey-sours before, but am typically put-off by the artificial flavor of pre-mixed sour mixer. Making the sour-mix from scratch produces a much nicer flavor.
For four cocktails:
1 1/4 c. freshly squeezed orange juice
1/2 c. Freshly squeezed lemon juice
2 ts. granulated sugar
4 oz. bourbon
2 c. ice
20 May 2011
14 May 2011
Lucky Cat
Quite a while ago, Ryan and I had lunch at PF Chang's China Bistro. Feeling adventurous, I ordered a Lucky Cat martini; I loved it. It is quite a sweet drink, mixing the flavors of pineapple, raspberry, and vanilla. Perfect for dessert.
Lucky Cat Martini
2 oz. Smirnoff Vanilla Vodka
1 oz Dole Pineapple Juice
0.5 oz of Chambord, sink in center of glass
Shake together vodka, pinapple juice, and ice. Strain into a martini glass. Carefully pour in 0.5oz Chambord; it will sit on the bottom of the drink. Garnish with a wedge of fresh pineapple.
Enjoy!
Lucky Cat Martini
2 oz. Smirnoff Vanilla Vodka
1 oz Dole Pineapple Juice
0.5 oz of Chambord, sink in center of glass
Shake together vodka, pinapple juice, and ice. Strain into a martini glass. Carefully pour in 0.5oz Chambord; it will sit on the bottom of the drink. Garnish with a wedge of fresh pineapple.
Enjoy!
10 May 2011
Loot.
Belgian chocolates are a unique indulgance. This set of Galler is one of the delicious lines of chocolate we returned with.
07 May 2011
Mint Julep
Happy Derby Day!
In honor of Kentucky Derby tradition, I whipped up a batch of mint juleps this afternoon. For a twist on the classic cocktail, ginger was added to the simple syrup.
Ginger Mint Julep
adapted from Better Homes and Gardens
Ingredients
3/4 cup water
1/4 cup granulated sugar
1 2-inch piece ginger, thinly sliced
1/2 cup bourbon
1-1/2 cup mint sprigs, loosely packed
Crushed Ice
Long strips of lemon peel
Directions
1. For syrup, in small saucepan combine water, sugar and sliced ginger; bring to boiling; stir to dissolve sugar. Cover and simmer 5 minutes. Remove from heat; cool. Strain; discard ginger.
2. Divide mint among 6 small glasses or silver mint julep cups. Add 2 tablespoons ginger syrup to each glass. With a spoon, stir to bruise mint. Divide bourbon evenly among glasses; fill with ice.
30 April 2011
White Russian
My paternal grandmother's drink of choice was the White Russian. It's a classic cocktail whose moniker is shared with:
So even though grandma wasn't a Belarusian revolutionary who got stoned with hamsters, she enjoyed the occasional sipsky. Budem zdorovy!
White Russian
1 1/2 oz vodka
3/4 oz Kahlua or other coffee liquer
3/4 oz cream
Pour mixed ingredients into an old-fashioned glass filled with ice.
The White Russian cocktail isn't Russian at all. Perhaps the inclusion of vodka inspired the name.
21 April 2011
I am addicted to Foodgawker.com
A couple of years ago, Theresa introduced me to the website and I've been hooked ever since.
Many weekends I scroll through page after page of food photography looking for inspiration for my weekly menu. (Hopefully I will bring the weekly menu back to my blog as a regular post, but with my schedule, I'm embarrased to post so many nights of frozen pizza!)
One of the recipes that continues to pop up on Foodgawker is for Kale Chips. Billed as "the healthy chip" or "the only way to get your children to eat kale," these chips are easy to make and highly addictive. (I don't agree with those food blogging mothers, however. As much as I love kale chips, I'm not sure the flavor is entirely kid friendly.)
Ingredients:
One bunch curly kale
olive oil
salt
Prehead the oven to 350 degrees
Rinse kale very well and dry. (I use my lettuce spinner to dry them quickly and then blot the remaining moisture with paper towels.)
In a large bowl, toss the kale with olive oil. Refrain from salting until after the chips are cooked, otherwise the salt will absorb the moisture and will not crisp in the oven.
Place the kale on a baking sheet and bake for 10 to 15 minutes, until the edges start to brown. Don't let them get too dark or they will be quite bitter.
**Note: The more olive oil you use the longer they will take to crisp. Try not to be too heavy-handed with the oil.
A couple of years ago, Theresa introduced me to the website and I've been hooked ever since.
Many weekends I scroll through page after page of food photography looking for inspiration for my weekly menu. (Hopefully I will bring the weekly menu back to my blog as a regular post, but with my schedule, I'm embarrased to post so many nights of frozen pizza!)
One of the recipes that continues to pop up on Foodgawker is for Kale Chips. Billed as "the healthy chip" or "the only way to get your children to eat kale," these chips are easy to make and highly addictive. (I don't agree with those food blogging mothers, however. As much as I love kale chips, I'm not sure the flavor is entirely kid friendly.)
Ingredients:
One bunch curly kale
olive oil
salt
Prehead the oven to 350 degrees
Rinse kale very well and dry. (I use my lettuce spinner to dry them quickly and then blot the remaining moisture with paper towels.)
In a large bowl, toss the kale with olive oil. Refrain from salting until after the chips are cooked, otherwise the salt will absorb the moisture and will not crisp in the oven.
Place the kale on a baking sheet and bake for 10 to 15 minutes, until the edges start to brown. Don't let them get too dark or they will be quite bitter.
**Note: The more olive oil you use the longer they will take to crisp. Try not to be too heavy-handed with the oil.
18 April 2011
I've always wanted to know how to mix drinks. Until recently, I've not been a prolific drinker of the mixed cocktail, sticking mainly to beer and wine. But for some reason I've always had an interest in mastering the classics, at the very least. Thus, I've been entertaining myself on the weekends by playing mixologist.
As far back as I can remember, my mother has enjoyed Campari. Campari is an Italian aperatif that is a distinctive red color (the liqueur was originally dyed with carmine, made by crushing scaled insects.) The flavor of Campari has been described as spicy and sweet, but most think it bitter and unpalatable (crushed bugs aptly come to mind.) Such was my opinion of the drink until I discovered the Campari Spritz.
During my first trip to Italy, I ordered a Campari Spritz without knowing what to expect. Since then, I have been a huge fan. The spritz contains a shot of Campari, a crisp white wine or prosecco, a splash of soda water, and is often served with ice. The drink can be garnished both with green olives or an orange slice. Either served in a wine glass or a rocks glass, the spritz is most often served with ice.
If the wine is cold, I tend to skip the ice.
As far back as I can remember, my mother has enjoyed Campari. Campari is an Italian aperatif that is a distinctive red color (the liqueur was originally dyed with carmine, made by crushing scaled insects.) The flavor of Campari has been described as spicy and sweet, but most think it bitter and unpalatable (crushed bugs aptly come to mind.) Such was my opinion of the drink until I discovered the Campari Spritz.
During my first trip to Italy, I ordered a Campari Spritz without knowing what to expect. Since then, I have been a huge fan. The spritz contains a shot of Campari, a crisp white wine or prosecco, a splash of soda water, and is often served with ice. The drink can be garnished both with green olives or an orange slice. Either served in a wine glass or a rocks glass, the spritz is most often served with ice.
If the wine is cold, I tend to skip the ice.
Subscribe to:
Posts (Atom)