a) wedding guest season has commenced
b) there is no b
Official tally: I have been to 37 post-college weddings of non-relatives. This does not include the 2 weddings that I legit crashed (one in Rochester and one in South Carolina). It also does not include all of the weddings of relatives and pre-college weddings of family friends. From May to October for the past decade or so, I moonlight and weekend-light as a wedding guest. It is totally ridiculous. It is safe to say that I have spent almost as much money on weddings as I have on law school, and I would guesstimate that only maybe a little more than two-thirds-ish of my friends are married at this point. So that's where I've been. Kicking off wedding season, not trying new recipes, and eating frozen food and leftovers.
Thursday, May 17, 2012
Thursday, May 3, 2012
recipes 32, 33, 34, 35, and 36: cinco Cinco de Mayo delights!
Happy early Cinco de Mayo! Last year on Cinco de Mayo, in a crazy twist of events, I ended up dining here in White Plains: http://maps.google.com/maps/place?oe=UTF-8&gfns=1&um=1&ie=UTF-8&q=mexican+restaurants+white+plains&fb=1&gl=us&hq=mexican+restaurants&hnear=0x89c29422e2a335d9:0x541404101a5bfc6c,White+Plains,+NY&cid=13678484839254701877. This place gets a gold star. It was recommended by a trusted source (oh, how I wish I could elaborate more because... how and why I ended up there is a really good story, but alas, I cannot) and is so hole-in-the-wall that it doesn't even have a website. It was a great Cinco de Mayo. It was a fiesta! There was a lot to celebrate! This year on Cinco de Mayo, I will be in Maine, which is just as much a hub of Cinco de Mayo revelry as Veracruz in White Plains. Does my blogcasm translate? In any event, here are cinco of my Cinco de Mayo recipes. To be honest, I only have cinco Cinco de Mayo recipes total and all of them are here. Okay, to be totally honest, as I type right now, I only have cuatro Cinco de Mayo recipes (and to totally wear my honesty on my sleeve, I thought cuatro was spelled "quattro" until 18 seconds ago). I am taking a gamble on the fifth one, because I am cooking it right now for the first time, and hoping it makes the blog cut by the time I get to the end of this post... I mean, who posts cuatro Cinco de Mayo recipes? Losers, that's who. And who thinks cuatro is spelled "quattro"? People who won Honorable Mentions for French Enthusiasm in high school, that's who. Fingers crossed on the fifth one! The first recipe is my guacamole. I made it up. It is yum. The second recipe is also made up and very simple. The third recipe is from the high school classmate who had the blog that no longer exists, as is the fourth one. Wow, I've definitely gotten a lot of keeper recipes from her and I wish she still had her blog! The fifth recipe is the dark horse wild card, and if it makes it into this post, I will cite the source later. It smells good. I am optimistic even though Tristan is moaning about doing most of the work on the recipe because I am so busy typing away. (Tristan does not like that sentence. He says it makes him look like a jerk when he is "in fact the hero of this story"). Anyway.
GUACAMOLE (serves 4)
Mash together:
-2 ripe avocados
-a handful of grape tomatoes, halved
-half a package of guacamole seasoning (this can usually be found in the produce section of the grocery store)
-fresh squeezed lime juice (maybe half a lime-ish?)
-one minced garlic clove
-chopped fresh cilantro to taste
ROASTED CORN AND ASIAGO QUESADILLAS WITH CILANTRO GRILLED PINEAPPLE SALAD (serves 4)
Ingredients:
-4 large tortillas
-1-2 cups corn, depending on the extent to which you heart corn (Trader Joe's sells frozen "roasted corn" and it is perfect for this; note: I fall on the far end of the hearting corn extreme, this is a lot of corn)
-8 slices asiago cheese
-cooking spray
-4 pineapple rings
-about 1 T honey
-about 1 T olive oil
-about 1 T balsamic vinegar
-2 c fresh salad greens
-a handful of fresh cilantro, chopped
-some sliced cucumbers
Instructions:
1) the night before: dethaw the frozen corn in the refrigerator and marinate the pineapple rings in a mixture of the honey, olive oil, balsamic vinegar and some of the fresh cilantro
2) the next day: spray a frying pan with cooking spray and heat
3) put a tortilla in the pan
4) add 2 slices of the cheese and 1/4 of the corn on one half of the tortilla
5) once the cheese melts, flip the other half of the tortilla over, and cook both sides of the quesadilla until crispy (repeat with the next three tortillas)
6) while the quesadilla is cooking, grill the marinated pineapple in a grill pan
7) toss the salad greens, some fresh cilantro, and cucumber
8) add the grilled pineapple with some leftover marinade as the dressing
CHICKEN TAMALE CASSEROLE (serves 6-8)
Ingredients:
-1 c shredded Mexican cheese
-1/3 c fat free milk
-1 egg
-1 t ground cumin
-1/8 t red pepper flakes
-1 (14 3/4 oz) can of creamed corn
-1 (8.5 oz) box of corn muffin mix
-4 oz canned green chili peppers, drained
-cooking spray
-10 oz red enchilada sauce
-2 c shredded, cooked rotisserie chicken
-1/2 c sour cream
-corn, black beans, chopped green onion for the top
Instructions:
1) preheat oven to 400 degrees
2) combine 1/4 c of the cheese and all ingredients through the chili peppers in a bowl
3) stir until moist
4) pour mixture into a 9 x 13 inch baking dish coated with cooking spray
5) bake for 15 minutes, or until set
6) pierce the top liberally with a fork
7) top with enchilada sauce, chicken, black beans, corn, and scallions
8) sprinkle with the remaining cheese and bake for 15 more minutes
9) remove from the oven, let stand for 5 minutes, cut into squares and serve each square with a dollop of sour cream
TILAPIA TOSTADAS (serves 4)
Ingredients:
-1/2 c sour cream
-1/4 c green salsa
-cooking spray
-1 c yellow corn kernls
-1/4 c finely chopped red pepper
-1/4 c finely chopped red onion
-1 t minced jalapeño
- 3/4 t salt
-1 diced, peeled avocado
-2 t fresh lime juice
-1 1/2 lb tilapia fillets, cut into 2 inch pieces
-1/4 t black pepper
-1/3 c yellow cornmeal
-1 T olive oil, divided
-8 tortillas (6 inch size)
-1 c angel hair slaw
Instructions:
1) combine sour cream and salsa and set aside
2) heat a large non-stick skillet over medium-high heat and spray with cooking spray
3) add the corn, pepper, onion, jalapeño, and a pinch of salt to the pan
4) saute the mix for 5 minutes, stirring occasionally
5) remove the mixture from the pan, wipe the pan clean, and stir the avocado and lime juice into the mixture
6) meanwhile... preheat the broiler
7) sprinkle the fish with the remaining salt and pepper
8) place the cornmeal in a large plastic ziploc bag, add the fish, and shake well to fully coat the fish
9) heat 1 1/2 t of oil in the pan over medium-high heat and add half of the fish to the pan
10) cook the fish for about 3 minutes on one side, flip and cook for 2 more minutes until the fish flakes
11) repeat with the remaining fish
12) coat both sides of the tortillas with cooking spray and broil 2 minutes on each side until crisp
13) top the tortillas with fish, corn mix, and sour cream/salsa sauce
CHICKEN MOLE (adapted from the Sandwich King Jeff Mauro http://www.foodnetwork.com/recipes/jeff-mauro/chicken-mole-torta-recipe/index.html to accommodate a chef with an almond allergy, and coming to you courtesy of Tristan, who is undoubtedly going to take most of the credit for this creation and "all of the credit for the effort and execution")
Ingredients:
-2 T green chilis
-a swirl of sesame oil around a cast iron skillet
-1/2 onion, diced
-salt and freshly ground black pepper
-1 chipotle pepper in adobo sauce, minced (this is sold in a can)
-3 T chocolate chips
-sprinkle cinnamon
-sprinkle of ground cloves
-1 T minced garlic
-3 c chicken stock
-14 1/2 oz diced tomatoes with their juices
-2 T sunflower seed butter
-1/4 c raisins
-2 T toasted sesame seeds
-2 or 3 bone-in chicken breasts
-sliced avocado
-brown rice
-re-fried beans
-lime wedges
Instructions:
1) heat the sesame oil in the cast iron skillet over medium heat
2) add the onions and some salt; saute until soft, stirring occasionally, about 5 minutes
3) add the green chilis and minced chipotle and cook for about 3 minutes
4) add the chocolate, cinnamon, cloves and garlic and cook until the chocolate melts
5) quickly (so the chocolate doesn't burn) add the chicken stock, tomatoes, sunflower seed butter, raisins and sesame seeds
6) simmer for about 20 minutes, stirring frequently
7) blend the sauce in a blender until smooth; add about 1 T of the adobo sauce (or as much as desired to get the flavor to the desired degree of spiciness) from the leftover chipotles and blend for about another minute
8) add the mole back to the skillet and preheat the oven to 350 degrees
9) sprinkle the chicken with salt and pepper, place the chicken in the sauce, coat each piece with the sauce and simmer 15 minutes per side, stirring the sauce around so it does not burn (this part gets messy, so it works best to cover the skillet... Tristan learned this the hard way!)
10) move the skillet to the oven and bake for about 10 minutes
11) shred the chicken off the bones and coat with sauce
12) serve with sliced avocado, brown rice, re-fried beans, and lime wedges...
...and a Feliz Cinco de Mayo indeed (to you, that is)! As for me, I'm about to get sent to Dumpsville- Population: Me. Poor thing didn't know he was whipping up mole from scratch this evening! But he did GREAT!
GUACAMOLE (serves 4)
Mash together:
-2 ripe avocados
-a handful of grape tomatoes, halved
-half a package of guacamole seasoning (this can usually be found in the produce section of the grocery store)
-fresh squeezed lime juice (maybe half a lime-ish?)
-one minced garlic clove
-chopped fresh cilantro to taste
ROASTED CORN AND ASIAGO QUESADILLAS WITH CILANTRO GRILLED PINEAPPLE SALAD (serves 4)
Ingredients:
-4 large tortillas
-1-2 cups corn, depending on the extent to which you heart corn (Trader Joe's sells frozen "roasted corn" and it is perfect for this; note: I fall on the far end of the hearting corn extreme, this is a lot of corn)
-8 slices asiago cheese
-cooking spray
-4 pineapple rings
-about 1 T honey
-about 1 T olive oil
-about 1 T balsamic vinegar
-2 c fresh salad greens
-a handful of fresh cilantro, chopped
-some sliced cucumbers
Instructions:
1) the night before: dethaw the frozen corn in the refrigerator and marinate the pineapple rings in a mixture of the honey, olive oil, balsamic vinegar and some of the fresh cilantro
2) the next day: spray a frying pan with cooking spray and heat
3) put a tortilla in the pan
4) add 2 slices of the cheese and 1/4 of the corn on one half of the tortilla
5) once the cheese melts, flip the other half of the tortilla over, and cook both sides of the quesadilla until crispy (repeat with the next three tortillas)
6) while the quesadilla is cooking, grill the marinated pineapple in a grill pan
7) toss the salad greens, some fresh cilantro, and cucumber
8) add the grilled pineapple with some leftover marinade as the dressing
CHICKEN TAMALE CASSEROLE (serves 6-8)
Ingredients:
-1 c shredded Mexican cheese
-1/3 c fat free milk
-1 egg
-1 t ground cumin
-1/8 t red pepper flakes
-1 (14 3/4 oz) can of creamed corn
-1 (8.5 oz) box of corn muffin mix
-4 oz canned green chili peppers, drained
-cooking spray
-10 oz red enchilada sauce
-2 c shredded, cooked rotisserie chicken
-1/2 c sour cream
-corn, black beans, chopped green onion for the top
Instructions:
1) preheat oven to 400 degrees
2) combine 1/4 c of the cheese and all ingredients through the chili peppers in a bowl
3) stir until moist
4) pour mixture into a 9 x 13 inch baking dish coated with cooking spray
5) bake for 15 minutes, or until set
6) pierce the top liberally with a fork
7) top with enchilada sauce, chicken, black beans, corn, and scallions
8) sprinkle with the remaining cheese and bake for 15 more minutes
9) remove from the oven, let stand for 5 minutes, cut into squares and serve each square with a dollop of sour cream
TILAPIA TOSTADAS (serves 4)
Ingredients:
-1/2 c sour cream
-1/4 c green salsa
-cooking spray
-1 c yellow corn kernls
-1/4 c finely chopped red pepper
-1/4 c finely chopped red onion
-1 t minced jalapeño
- 3/4 t salt
-1 diced, peeled avocado
-2 t fresh lime juice
-1 1/2 lb tilapia fillets, cut into 2 inch pieces
-1/4 t black pepper
-1/3 c yellow cornmeal
-1 T olive oil, divided
-8 tortillas (6 inch size)
-1 c angel hair slaw
Instructions:
1) combine sour cream and salsa and set aside
2) heat a large non-stick skillet over medium-high heat and spray with cooking spray
3) add the corn, pepper, onion, jalapeño, and a pinch of salt to the pan
4) saute the mix for 5 minutes, stirring occasionally
5) remove the mixture from the pan, wipe the pan clean, and stir the avocado and lime juice into the mixture
6) meanwhile... preheat the broiler
7) sprinkle the fish with the remaining salt and pepper
8) place the cornmeal in a large plastic ziploc bag, add the fish, and shake well to fully coat the fish
9) heat 1 1/2 t of oil in the pan over medium-high heat and add half of the fish to the pan
10) cook the fish for about 3 minutes on one side, flip and cook for 2 more minutes until the fish flakes
11) repeat with the remaining fish
12) coat both sides of the tortillas with cooking spray and broil 2 minutes on each side until crisp
13) top the tortillas with fish, corn mix, and sour cream/salsa sauce
CHICKEN MOLE (adapted from the Sandwich King Jeff Mauro http://www.foodnetwork.com/recipes/jeff-mauro/chicken-mole-torta-recipe/index.html to accommodate a chef with an almond allergy, and coming to you courtesy of Tristan, who is undoubtedly going to take most of the credit for this creation and "all of the credit for the effort and execution")
Ingredients:
-2 T green chilis
-a swirl of sesame oil around a cast iron skillet
-1/2 onion, diced
-salt and freshly ground black pepper
-1 chipotle pepper in adobo sauce, minced (this is sold in a can)
-3 T chocolate chips
-sprinkle cinnamon
-sprinkle of ground cloves
-1 T minced garlic
-3 c chicken stock
-14 1/2 oz diced tomatoes with their juices
-2 T sunflower seed butter
-1/4 c raisins
-2 T toasted sesame seeds
-2 or 3 bone-in chicken breasts
-sliced avocado
-brown rice
-re-fried beans
-lime wedges
Instructions:
1) heat the sesame oil in the cast iron skillet over medium heat
2) add the onions and some salt; saute until soft, stirring occasionally, about 5 minutes
3) add the green chilis and minced chipotle and cook for about 3 minutes
4) add the chocolate, cinnamon, cloves and garlic and cook until the chocolate melts
5) quickly (so the chocolate doesn't burn) add the chicken stock, tomatoes, sunflower seed butter, raisins and sesame seeds
6) simmer for about 20 minutes, stirring frequently
7) blend the sauce in a blender until smooth; add about 1 T of the adobo sauce (or as much as desired to get the flavor to the desired degree of spiciness) from the leftover chipotles and blend for about another minute
8) add the mole back to the skillet and preheat the oven to 350 degrees
9) sprinkle the chicken with salt and pepper, place the chicken in the sauce, coat each piece with the sauce and simmer 15 minutes per side, stirring the sauce around so it does not burn (this part gets messy, so it works best to cover the skillet... Tristan learned this the hard way!)
10) move the skillet to the oven and bake for about 10 minutes
11) shred the chicken off the bones and coat with sauce
12) serve with sliced avocado, brown rice, re-fried beans, and lime wedges...
...and a Feliz Cinco de Mayo indeed (to you, that is)! As for me, I'm about to get sent to Dumpsville- Population: Me. Poor thing didn't know he was whipping up mole from scratch this evening! But he did GREAT!
Sunday, April 29, 2012
recipes 29, 30, and 31: TRIFECTA THE FIRST- bolognese
I'm finally back on the grid and moving on to the trifecta of trifectas! The first trifecta is bolognese. I HEART bolognese. Bolognese reminds me of my dad. I've never seen him order bolognese at a restaurant anywhere in the US of A, but... send him to Greece to see the odd unraveling of bolognese monomania! My dad is a picky eater. And as a result, my mom, my sister Colleen, and I get nervous when he ends up in a situation outside of his limited comfort zone of food, which is exactly what happened during a family vacation in Greece. Here's how it unfolded- night 1 in Athens:
Colleen: Mmmm... should I get the spanakopita or pastitsio or...
Mom: ...Or the moussaka...
Me: ...Or the tzatziki first and then the souvlaki?... What are you going to get, Dad?
Dad: radio silence... and silence... and silence.
Colleen: I'm going with the pastitsio!
Mom: Moussaka for me, please!
Me: Spanakopita and then souvlaki, thanks!
Dad: radio silence... and silence... and silence.
Mom: Tom?
Me and Colleen: Dad. Dad? Hey! Dad?
Dad: Okay, okay! I'll have the bol-ya-nese.
Me, Mom, and Colleen: The what?
Dad: Bol-ya-nese, please!
Me, Mom, and Colleen: The bolognese? First of all, you're saying it wrong. Second of all, why would you order that in Greece? Dad/Tom, you're embarrassing us a little!
Dad: Sounds good to me! Bol-ya-nese please!
Here's how it unfolded for the next six nights in Greece: see above with the exception of him concluding with a zesty: "I found what I like and I'm sticking to it!" He gets monomania about food when we go on family vacations. He also concluded every single meal on an Alaskan cruise with a single scoop of chocolate ice cream and a Foster's beer, which he insisted was a delicious combination of taste explosions. There will, however, not be a post about the mingling of chocolate ice cream and Foster's.
So... bolognese! These recipes are listed in ascending order of complication. Tristan thinks the middle one is the most delicious and if I was hard-pressed to pick my favorite, I would probably agree. The first recipe is an adaptation of my mom's "quick sauce." The second is an adaptation of Mario Batali's recipe called "Butcher's Ragu" published in Food and Wine: http://www.foodandwine.com/recipes/butchers-ragu-with-fusilli. The third is also from the world wide web, but I found it awhile ago and I don't remember my source, other than the fact that the source had to do with wine as well.
CAVATELLI WITH "QUICK SAUCE"
Ingredients:
-ground beef
-good white wine
-good tomato sauce
-good cavatelli
-good grated parmesan cheese
Instructions:
1) brown the beef and drain off the fat
2) add lots of good white wine and simmer on very low heat until the wine is almost fully boiled off
3) add good tomato sauce and simmer on low heat until the sauce is the desired consistency (the longer the simmer, the yummier the sauce!)
4) serve with good cavatelli and good grated parmesan (please note all of the emphasis on: "good")
BUTCHER'S RAGU WITH PAPPARDELLE (serves 4-6)
Ingredients:
-1/4 c plus 1 T good olive oil
-8-12 oz mirepoix (which is a fine dice of equal parts onions, carrots, and celery)
-1 minced garlic clove
-4 oz diced pancetta
-1 lb lean ground beef
-about 3/4 small can of tomato paste
-4 oz diced prosciutto
-1 c milk
-1 c dry white wine
-1 c water
-salt and black pepper
-1 lb to 1 1/2 lb of fresh pappardelle
-grated pecorino romano cheese
Instructions:
1) heat 1/4 c of oil in a heavy skillet
2) add the mirepoix and garlic, and saute, stirring occasionally, for about 10 minutes
3) add the pancetta and beef and cook until the beef is no longer pink
4) add the tomato paste and cook for about 10 more minutes, while stirring
5) add the prosciutto, milk, wine, and water, and simmer for an hour and 15 minutes, stirring occasionally
6) season with salt and pepper
7) cook the pappardelle according to package instructions (adding 1 T of olive oil and some salt to the pot) while the sauce is simmering
8) add the sauce and cheese to the top of the pappardelle. Y-U-M!
-1/4 c olive oil
-1 medium onion, finely diced
-1 medium carrot, finely diced
-1 rib of celery, finely diced
-2 oz diced pancetta
-1/2 lb lean ground beef
-1/2 lb lean ground pork
-2 large garlic cloves, chopped
-3/4 c dry white wine
-1 c low sodium chicken broth
-28 oz can of peeled San Marzano tomatoes, diced, juices reserved
-1/2 t dried thyme
-1 bay leaf
-salt and fresh ground black pepper, to taste
-1/4 c light cream
-2 lbs fresh fettuccine
-freshly grated parmesan cheese
Instructions:
1) heat 1 T of olive oil in a large, heavy saucepan
2) add the onion, carrot, celery, and pancetta and cook over medium heat
3) cook and stir until the vegetables are softened but not browned, about 8 minutes
4) scrape the vegetable mixture into a large bowl
5) add the remaining olive oil to the pan and heat
6) add the beef and pork and cook over medium heat for about 5 minutes, until the meat is only barely pink
7) add the garlic and cook for one minute
8) add the wine and cook until it is simmered down, for about 8 minutes
9) stir in the drained, diced tomatoes, chicken stock, the reserved tomato juice, thyme, bay leaf, salt, and pepper
10) bring the sauce to a boil, add the cooked vegetables to the sauce, cover partially, and cook over medium-low heat for about an hour
11) cook the pasta according to package instructions while the sauce is simmering
12) discard the bay leaf, stir in the cream, and cook until heated through
13) toss the cooked pasta with the sauce and top with the parmesan
Colleen: Mmmm... should I get the spanakopita or pastitsio or...
Mom: ...Or the moussaka...
Me: ...Or the tzatziki first and then the souvlaki?... What are you going to get, Dad?
Dad: radio silence... and silence... and silence.
Colleen: I'm going with the pastitsio!
Mom: Moussaka for me, please!
Me: Spanakopita and then souvlaki, thanks!
Dad: radio silence... and silence... and silence.
Mom: Tom?
Me and Colleen: Dad. Dad? Hey! Dad?
Dad: Okay, okay! I'll have the bol-ya-nese.
Me, Mom, and Colleen: The what?
Dad: Bol-ya-nese, please!
Me, Mom, and Colleen: The bolognese? First of all, you're saying it wrong. Second of all, why would you order that in Greece? Dad/Tom, you're embarrassing us a little!
Dad: Sounds good to me! Bol-ya-nese please!
Here's how it unfolded for the next six nights in Greece: see above with the exception of him concluding with a zesty: "I found what I like and I'm sticking to it!" He gets monomania about food when we go on family vacations. He also concluded every single meal on an Alaskan cruise with a single scoop of chocolate ice cream and a Foster's beer, which he insisted was a delicious combination of taste explosions. There will, however, not be a post about the mingling of chocolate ice cream and Foster's.
So... bolognese! These recipes are listed in ascending order of complication. Tristan thinks the middle one is the most delicious and if I was hard-pressed to pick my favorite, I would probably agree. The first recipe is an adaptation of my mom's "quick sauce." The second is an adaptation of Mario Batali's recipe called "Butcher's Ragu" published in Food and Wine: http://www.foodandwine.com/recipes/butchers-ragu-with-fusilli. The third is also from the world wide web, but I found it awhile ago and I don't remember my source, other than the fact that the source had to do with wine as well.
CAVATELLI WITH "QUICK SAUCE"
Ingredients:
-ground beef
-good white wine
-good tomato sauce
-good cavatelli
-good grated parmesan cheese
Instructions:
1) brown the beef and drain off the fat
2) add lots of good white wine and simmer on very low heat until the wine is almost fully boiled off
3) add good tomato sauce and simmer on low heat until the sauce is the desired consistency (the longer the simmer, the yummier the sauce!)
4) serve with good cavatelli and good grated parmesan (please note all of the emphasis on: "good")
BUTCHER'S RAGU WITH PAPPARDELLE (serves 4-6)
Ingredients:
-1/4 c plus 1 T good olive oil
-8-12 oz mirepoix (which is a fine dice of equal parts onions, carrots, and celery)
-1 minced garlic clove
-4 oz diced pancetta
-1 lb lean ground beef
-about 3/4 small can of tomato paste
-4 oz diced prosciutto
-1 c milk
-1 c dry white wine
-1 c water
-salt and black pepper
-1 lb to 1 1/2 lb of fresh pappardelle
-grated pecorino romano cheese
Instructions:
1) heat 1/4 c of oil in a heavy skillet
2) add the mirepoix and garlic, and saute, stirring occasionally, for about 10 minutes
3) add the pancetta and beef and cook until the beef is no longer pink
4) add the tomato paste and cook for about 10 more minutes, while stirring
5) add the prosciutto, milk, wine, and water, and simmer for an hour and 15 minutes, stirring occasionally
6) season with salt and pepper
7) cook the pappardelle according to package instructions (adding 1 T of olive oil and some salt to the pot) while the sauce is simmering
8) add the sauce and cheese to the top of the pappardelle. Y-U-M!
FETTUCCINE BOLOGNESE (serves 6-8)
Ingredients:-1/4 c olive oil
-1 medium onion, finely diced
-1 medium carrot, finely diced
-1 rib of celery, finely diced
-2 oz diced pancetta
-1/2 lb lean ground beef
-1/2 lb lean ground pork
-2 large garlic cloves, chopped
-3/4 c dry white wine
-1 c low sodium chicken broth
-28 oz can of peeled San Marzano tomatoes, diced, juices reserved
-1/2 t dried thyme
-1 bay leaf
-salt and fresh ground black pepper, to taste
-1/4 c light cream
-2 lbs fresh fettuccine
-freshly grated parmesan cheese
Instructions:
1) heat 1 T of olive oil in a large, heavy saucepan
2) add the onion, carrot, celery, and pancetta and cook over medium heat
3) cook and stir until the vegetables are softened but not browned, about 8 minutes
4) scrape the vegetable mixture into a large bowl
5) add the remaining olive oil to the pan and heat
6) add the beef and pork and cook over medium heat for about 5 minutes, until the meat is only barely pink
7) add the garlic and cook for one minute
8) add the wine and cook until it is simmered down, for about 8 minutes
9) stir in the drained, diced tomatoes, chicken stock, the reserved tomato juice, thyme, bay leaf, salt, and pepper
10) bring the sauce to a boil, add the cooked vegetables to the sauce, cover partially, and cook over medium-low heat for about an hour
11) cook the pasta according to package instructions while the sauce is simmering
12) discard the bay leaf, stir in the cream, and cook until heated through
13) toss the cooked pasta with the sauce and top with the parmesan
Sunday, April 15, 2012
A note to my new readers...
Right around this time every week, the blog posts usually cease until next weekend. That is because I turn from "weekend Tiff" into this creature:
I spend Monday through Friday looking indistinguishable from the above. I self-importantly zip around at the speed of light like a chicken with my head cut off and completely disappear from cyberspace for 5 days. Don't worry, I always come back! (Oh no! Tristan just said I'm this creature on the weekends too. I say: exaggeration!) This delightful concoction is what I am on weekends:
recipes 26, 27, and 28: a nod to marine life!
Oh gosh, I am distracted from the trifecta of trifectas idea AGAIN! That is because today is the 100th anniversary of the Titanic sinking, which I'm sure you know if you've gone anywhere near the world wide web today. The anniversary inspired this nod to recipes featuring marine life. I asked Tristan: "Too soon?" He said: "Nope. Totally fine. Goofy. It's fine. Do it." I'm not sure that he fully processed my question. He appears distracted by his iPad. Anyway, here is my favorite Titanic story: http://news.yahoo.com/photos/titanic-orphans-a-tale-of-survival-slideshow/titanic-orphans-photo-1332875315.html#crsl=%252Fphotos%252Ftitanic-orphans-a-tale-of-survival-slideshow%252Ftitanic-orphans-photo-1332875316.html. It involves two short-term orphans and is completely my cup of tea. It is a shame that it took a 100th Titanic anniversary commemoration for me to even know about the existence of these two little tykes. And in commemoration of the Titanic, here are three fish recipes. First, we have my uncle/godfather Uncle Rudy's fried shrimp recipe. Copyright: Uncle Ru. Second is a recipe that I've been making for so long that I can't remember whether I made it up or found it somewhere. Third is a recipe that I for sure made up recently.
UNCLE RUDY'S FRIED SHRIMP
Ingredients:
-raw, white, de-veined shrimp (the size that is 15-20 shrimp per pound)
-one bowl with flour in it
-one bowl with whisked egg in it
-one bowl with cracker meal in it (this can be found in the seafood section of the grocery store)
-tartar sauce (to make it homemade, mix equal parts of mayo and relish)
-an oil mix consisting of 80% vegetable oil and 20% olive oil, apparently this is the magic frying breakdown
Instructions:
1) cut the tails off of the shrimp and start heating a generous amount of oil in a frying pan until the oil is very hot
2) rotate each shrimp through the flour, egg, and cracker meal
3) fry until lightly browned on each side
4) drain on paper towels and serve with tartar sauce
BROILED LEMON CAPER SALMON
Ingredients:
-salmon fillets, however many you're going to eat
-olive oil
-fresh lemons
-cracked pepper
-capers
Instructions:
1) preheat oven to 450 degrees
2) put the salmon fillets in a baking dish and drizzle with olive oil and fresh squeezed lemon juice
3) sprinkle on some cracked pepper and capers
4) top with thin slices of lemon
5) broil until desired doneness, checking it in 5 minute intervals
BEER AND BACON SEARED COD
Ingredients:
-cod fillets
-salt and pepper
-dill (fresh or dried), to taste
-lemon juice
-4 slices bacon
-half a pint of grape tomatoes
-beer, to taste
-a sprinkling of capers
-NOTE: you will need a skillet or griddle that has an oven-safe handle for this recipe
Instructions:
1) preheat the oven to 450 degrees
2) sprinkle the cod fillet with salt, pepper, dill, and lemon juice and set aside
3) cook 4 slices of bacon in a skillet until crisp
4) set the bacon aside and crumble when cooled
5) remove most of the bacon fat from the pan, but leave a little bit in, and turn the burner to high heat
6) add the cod to the bacon pan and cook for one minute on each side
7) sprinkle the grape tomatoes in the pan, swirl with beer, and add the capers
8) transfer the skillet to the oven for about 5 or 6 minutes
9) remove from oven, add the bacon, and return to oven for 2 minutes
10) enjoy this from near, far, wherever you are... (I think I just quoted Celine Dion, how timely).
WAIT! WAIT! This is actually a trifecta of marine life recipes. It is a pre-trifecta trifecta. Unless you live in my mind, this probably makes zero sense. Still to come: the trifecta of trifectas.
UNCLE RUDY'S FRIED SHRIMP
Ingredients:
-raw, white, de-veined shrimp (the size that is 15-20 shrimp per pound)
-one bowl with flour in it
-one bowl with whisked egg in it
-one bowl with cracker meal in it (this can be found in the seafood section of the grocery store)
-tartar sauce (to make it homemade, mix equal parts of mayo and relish)
-an oil mix consisting of 80% vegetable oil and 20% olive oil, apparently this is the magic frying breakdown
Instructions:
1) cut the tails off of the shrimp and start heating a generous amount of oil in a frying pan until the oil is very hot
2) rotate each shrimp through the flour, egg, and cracker meal
3) fry until lightly browned on each side
4) drain on paper towels and serve with tartar sauce
BROILED LEMON CAPER SALMON
Ingredients:
-salmon fillets, however many you're going to eat
-olive oil
-fresh lemons
-cracked pepper
-capers
Instructions:
1) preheat oven to 450 degrees
2) put the salmon fillets in a baking dish and drizzle with olive oil and fresh squeezed lemon juice
3) sprinkle on some cracked pepper and capers
4) top with thin slices of lemon
5) broil until desired doneness, checking it in 5 minute intervals
BEER AND BACON SEARED COD
Ingredients:
-cod fillets
-salt and pepper
-dill (fresh or dried), to taste
-lemon juice
-4 slices bacon
-half a pint of grape tomatoes
-beer, to taste
-a sprinkling of capers
-NOTE: you will need a skillet or griddle that has an oven-safe handle for this recipe
Instructions:
1) preheat the oven to 450 degrees
2) sprinkle the cod fillet with salt, pepper, dill, and lemon juice and set aside
3) cook 4 slices of bacon in a skillet until crisp
4) set the bacon aside and crumble when cooled
5) remove most of the bacon fat from the pan, but leave a little bit in, and turn the burner to high heat
6) add the cod to the bacon pan and cook for one minute on each side
7) sprinkle the grape tomatoes in the pan, swirl with beer, and add the capers
8) transfer the skillet to the oven for about 5 or 6 minutes
9) remove from oven, add the bacon, and return to oven for 2 minutes
10) enjoy this from near, far, wherever you are... (I think I just quoted Celine Dion, how timely).
WAIT! WAIT! This is actually a trifecta of marine life recipes. It is a pre-trifecta trifecta. Unless you live in my mind, this probably makes zero sense. Still to come: the trifecta of trifectas.
recipes 24 and 25: chunky monkey pancakes and candied bacon
CHUNKY MONKEY PANCAKES (serves 4)
Ingredients:
-2 c Bisquick
-1 c milk
-2 eggs
-2 small ripe bananas, mashed
-3 T chocolate chips and 3 T peanut butter chips, tossed lightly with flour
-cooking spray
-peanut butter syrup = 1 part peanut butter to 3 or 4 parts maple syrup (make it as thick or thin as you desire)
Instructions:
1) stir Bisquick, milk, and eggs until blended
2) stir in the bananas, chocolate chips, and peanut butter chips
3) spray a griddle with cooking spray and cook pancakes
CANDIED BACON (serves 4)
Ingredients:
-1/3 c brown sugar
-water
-cumin powder, to taste
-8 slices of bacon (the thicker the cut, the better!)
Instructions:
1) preheat the oven to 400 degrees
2) add enough water to the brown sugar to make a thick sauce
3) stir in cumin
4) dredge the bacon in the mixture
5) place the bacon in a baking pan that has sides (so the liquid doesn't drip into the stove) and bake in the oven for 15-20 minutes
6) drain the excess fat by placing the bacon on paper towels before serving
Saturday, April 14, 2012
Subscribe to:
Posts (Atom)