Absinthe & Cookies (a bit bitter, a bit sweet)

Hot Damn!

I'd forgotten how good my smoked habanero salsa is. I just made some for tonight's dinner, and whoa! I should bottle and sell the stuff [g]

Bizarre

I was tidying the kitchen and decided to eat some more of the awesome roasted tomatillio salsa I made this weekend. Then I drank some of the pinot noir I had by the computer, and the salsa made it taste like cinnamon! Funky!

Food Bits

Last night, I made an awesome dinner, if I do say so myself: pasta done in nothing but olive oil, garlic, a few herbs, and goat cheese. It's something Nin's been wanting, so I gave it a whirl.

Why had no one ever told me about a Hot Brown?!?!?! Gads, I'm now consumed with the desire to make one! I was catching up on the DVR, and watching a Bobby Flay Throwdown, and the contest was a Kentucky Hot Brown. I can not wait to try my hand at making one!

And on also on the DVR, The F Word. I do love this show. I always feel inspired after watching. And Gordon has the most adorable children!

And this cheese? I think I've died and gone to heaven. It was worth ever single penny. I'm slowly finishing off the edges and leftover bits and savouring ever last bite.

I really need a bigger kitchen.

Beer Foamy!

9,000-Year-Old Beer Tastes Great

Mmmm!

I just got my Penzeys order; Turkish Bay Leaves, Ceylon Cinnamon, Calif. Sweet Basil, and Turkish Oregeno.

It smells so good!!

Bitchin' Lasagna

This weekend, I made a big batch of stew, and a big batch of lasagna to replenish our freezer. I'd never made lasagna with béchamel sauce (with or without a lavender) before, and wanted to try making one, so I did! I went through dozens of recipes, picking and choosing the bits I liked, and came up with the following. April gave it her stamp of approval, telling me it was really awful, and she'd eat mine for me.

This recipe makes a lot of lasagna (two pans), and I still have sauce left over!

Ith's Bitchin' Lasagna

Bolognese Sauce
1 tablespoon olive oil
4 ounces bacon or pancetta, diced
1 1/2 cups chopped yellow onions
3/4 cup diced carrots
3/4 cup diced celery
2 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
2 bay leaves
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 pound ground beef or ground veal
1/2 pound pork sausage, removed from the casings, or ground pork
2 tablespoons tomato paste
1 cup red wine
2 (14 1/2-ounce) cans crushed tomatoes and their juice
1 (14 1/2-ounce) can tomato sauce OR two tins of tomato paste with 8 ounces of water and 8 ounces of red wine (what I used since I didn't have the sauce)
1 cup beef or chicken stock or broth
2 teaspoons sugar
1/4 cup heavy cream
2 tablespoons unsalted butter
3 tablespoons chopped fresh parsley leaves

In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds. Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring, for 1 to 2 minutes. Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes.

Add the tomatoes and their juices, the tomato sauce, beef broth, and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours. Add the cream, butter, and parsley, stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve.

Parmesan Bechamel Sauce:
8 tablespoons (1 stick) unsalted butter
1/2 cup all-purpose flour
8 cups milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
2 cups grated Parmesan

Melt the butter in a large saucepan over medium heat. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 5 minutes. Add the salt, pepper, nutmeg, and Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat. Place a piece of plastic wrap directly on the surface of the bechamel until ready to assemble the lasagna.

Extra Bits:
1 Container of Ricotta Cheese
Lots of Parmigiano cheese
Whatever sort of lasagna pasta you want

Assembly
Preheat the oven to 375 degrees F. Assemble the lasagna, beginning with a layer of sauce, a sprinkling of grated Parmigiano, a layer of pasta, dollops of ricotta, a layer of béchamel, a layer of sauce, a sprinkling of grated Parmigiano etc. until all sauce and pasta are used up. The top layer should be pasta with béchamel over it. Top the lasagna with grated Parmigiano and bake in the oven for 30 to 45 minutes, until the edges are browned and the sauces are bubbling. Remove and allow to cool for 10 minutes before slicing.

Cookbook Fever!

So I went looking for Malaysian Cookbooks, and look what I found!

Singaporean, Malaysian & Indonesian Cuisine

The Book of Malaysian Cooking

Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore and Malaysia

The Essential Wok Cookbook

And then I took a detour off to one of my favourites -- Middle Eastern and Mediterranean:

Spice: Flavors of the Eastern Mediterranean

Arabesque: A Taste of Morocco, Turkey, and Lebanon

Now, which one do I get first?!?! If only I had a few hundred bucks lying around! Yes, I have a cookbook addiction.

Holiday Greetings

A happy belated Easter to you all. I hope everyone had a great weekend!

Holidays are the times I really do miss my family since they've moved out of state. Keep reminding myself that this time two weeks from now, I'll be seeing them all.

Nin and I had a very non traditional Easter dinner -- Thai food. We went to Cost Plus to get a single bottle of Torani Raspberry Syrup (for Raz Mojitos), and came out with an overflowing cartload of stuff. Fugitive Jen, on Friday, had been talking about a brand of Thai seasoning she'd just bought and how it tasted as good as what she ate out. Lo and behold, they had it at CP. Now, I have very little experience with Thai, and have never had Pad Thai, but that's what we had. Along with Miso Soup and Sake. It was okay, but not anything I'd have again, which is pretty much what I've said the few times I've had Thai food before. I think I've finally realized what it is though -- it's too 'sweet' tasting. I don't like food that's sweet, unless it's dessert. I think I'll stick with Malaysian, Japanese, and Chinese Schezwan style.

I was also able to get two kick ass canisters for my flour and sugar -- on clearance no less! I've needed decent ones since we moved in here, and these will most definitely keep my sugar from crusting up and clumping in the damp! And they're huge! Which means being able to keep a full bag in the canister. Yes, anything to do with my kitchen and cooking fills me with glee! You should see me fondle my one good knife! You should see the Amazon Wishlist I keep just for house and home type stuff.

So yes, we were at Cost Plus, and got Thai stuff, Miso, Udon Noodles, a case of mixed wine since they had an awesome sale on, and I was able to finish off my Japanese tableware set. I now have a four place setting, as opposed to two. Then we went to Tarjay aka Target, so Nin could get storage containers. Wait for it .... she's actually cleaning her room!!! You can now see the floor!! Celebration! So I think she deserved the three margaritas, and the chocolate chip cookies I made her [g]

Bonnie Prince Charlie Chicken

I thought that, for Tartan Day, I'd share one of my favourite recipes:

Ingredients:
4 chicken breasts, skinned and boned
2 or 3 tablespoons of Drambuie
8 tablespoons (4 fluid ounces or 125ml or US half cup) chicken stock
8 fluid ounces (250ml or one US cup) double cream (whipping cream)
3 ounces (125g or 3/4 stick) butter
1 ounce (25 g) flaked almonds
4 apples
A little flour, salt and pepper

Method:
Flour and season the chicken breasts and fry in hot butter in both sides. When they are well browned, sprinkle with Drambuie, add the chicken stock, cover and simmer for ten minutes.

While the chicken is cooking, peel and core the apples. Cut them into thick slices and cook gently in butter until fairly soft - do not stir to avoid mashing. Remove the chicken to a serving dish, when ready, and keep warm in the oven.

Make the sauce by adding more Drambuie, if required, to the stock left in the pan and gently stir in the cream. Heat but do not boil. Add the roasted flaked almonds. Cover the chicken with this sauce and garnish with the sliced apple.

Wagon Wheels

Not sure why, but I was remembering a favourite sweet from my childhood. They were round, like a small Eggo waffle, sort of graham cracker crusted with marshmallow filling covered in chocolate things, and they were called Wagon Wheels. Haven't seen them in years, so doubt they even make 'em anymore. But they were good!

Autumn Cooking

I am so sick of all the prepared foods we've been eating due to Nin's change in schedule, the upheaval with our truck being at the mechanic, and getting ready for vacation. I'm double sick of eating it after two weeks away and eating in restaurants. So, we went shopping late last night, and I'm going to try and get us back on track. I just put a loaf of pumpkin apple spice bread in the oven, then I'm making three meals worth of chicken parmigiana, macaroni and cheese, and pumpkin soup. One of each will stay out for this week's meals, the rest will go in the freezer in aluminum containers so Nin can just pop them in the oven before I get off work. The rest of the week will be what I have left in the freezer currently: baked potato soup, BBQ beef, and apple sausage (which will be cooked with potatoes and onions)

I'm hoping the spices form the bread and listening to Loreena McKennitt will put me in the mood to write tomorrow and the next day. I may not be able to finish my Halloween fic, but I'd love to get it mostly done.

It's a lovely Autumn day! October is always our nicest month -- fog free with actual sun!

Taunting Me!

One thing I miss from when we lived in Canada is British food stuffs. Aero Bars, Digestive Biscuits, real Salt & Vinegar Crisps. Weetabix, Alpen, clotted cream, Cadbury Drinking Chocolate! So this place is always taunting me. I get my Bird's Custard Powder from them, so they send me email updates, and I always click and drool. and now, they have a free shipping offer going [weep] I could so do damage to my bank account.... [siiiigh]

Mmmm

I'm roasting four heads of garlic, and the house smells edible! Dang, it smells good! Once it's done and cools, I'll pull the cloves out, package them in small amounts and freeze them. That way, I always have roasted garlic on hand.

Garlic!

I made my infamous bruschetta last night, and the kitchen still smells like garlic and herbs. Making me hungry all over again!

Mmmm!

It's a 'Food Log' morning!! Ithy looooves food logs.

Strange

But good.

Jen gave us a bottle of unfiltered sake. You have to shake it before you drink it, and it turns it an opaque milky colour. But it's really good! (she says happily after several glasses)

We opened it to drink with the Thai food I made last night, and tonight, I cooked up some gyoza to go with a plate of California Roll we bought yesterday, and am working on finishing off the bottle.

Thai

I made my first ever Thai food last night for dinner: Red Curry Chicken Saute w/ Coconut and Lime.

It was pretty good. And now I know what that pervasive scent is in Thai places: coconut milk!

I'm Just Sayin'

I made some damn fine chicken and dumplings tonight.

Yum!

Last week, when Jen was here, I tried a new recipe: brown sugar shortbread with lemon curd. I actually made the lemon curd myself from scratch! Go me :) There was lots of the curd left, so I put some on an English Muffin just now along with some chocolate hazelnut spread. As Nin would say, it was damn fine eating!

I'll never use store bought lemon curd again!

A Romantic Dinner For Two

Make something special for Valentine's dinner for your sweetie tonight. How about a nice dish of vegetarian lasagna?

Invite a vegetarian over for tea. Politely inquire about his degenerate lifestyle in order to lull him into a false sense of security. When he lowers his guard, beat him to death with a sack of phone books.

Cook vegetarian over medium heat until brown. Remove from heat and stir in pasta sauce, onion, garlic powder, basil, and oregano. Return to low heat to simmer. Cook, drain, and rinse noodles. In a baking dish, layer in noodles, sauce, and cheese. Bake covered with foil at 375 degrees Fahrenheit for 30 minutes or until top layer of cheese is bubbling. Let cool for 10 minutes, then serve and enjoy.

Afterward, discreetly dispose of the vegetarian's belongings and wipe down the house from top to bottom.

Or she might prefer some nice Tribble Nuggets. It's up to you. For this recipe and many more Klingon delicacies wander over here.

This Looks Yummy

Chicken Bouillabaisse

1 chicken, 4 to 5 lb., cut into serving pieces, including backbone
Salt and freshly ground pepper, to taste
3 Tbs. canola oil
2 yellow onions, 1 quartered, 1 diced
2 garlic cloves, smashed
3 fennel bulbs, thinly sliced, stems and fronds
reserved
4 cups water
6 cups chicken stock
2 bay leaves
2 Tbs. chicken demi-glace
1 1/4 lb. Yukon Gold potatoes, cut 1/2 inch thick
Pinch of saffron threads
2 tsp. Pernod (optional)
1 Tbs. minced fresh chervil
1 Tbs. minced fresh tarragon
1 Tbs. fresh lemon juice
6 slices toasted country bread
6 Tbs. aioli (see recipe in extended entry)

Directions

Season the chicken with salt and pepper. In a large pot over medium-high heat, warm 2 Tbs. of the oil. Working in batches, brown the chicken on all sides, 4 to 5 minutes per side. Add the quartered onion, garlic, fennel stems, water, stock and bay leaves. Bring to a boil, then reduce the heat to medium-low and simmer until the meat nearly falls off the bones, about 1 1⁄2 hours. Discard the onion, garlic, fennel stems, bay leaves and backbone.

Transfer the chicken to a colander and let cool. Cut the meat into 1⁄2-inch pieces; discard the skin and bones. Skim the fat off the stock and whisk in the demi-glace.

In a fry pan over medium heat, warm the remaining 1 Tbs. oil. Add the diced onion and sliced fennel and cook, stirring occasionally, about 5 minutes. Add the onion mixture to the stock along with the potatoes, saffron and Pernod. Set the pot over medium heat and simmer until the potatoes are cooked through, about 10 minutes. Add the chicken, chervil, tarragon and lemon juice, and season with salt and pepper.

Ladle the stew into bowls and garnish with fennel fronds. Serve with toasted bread and aioli. Serves 6.

Aioli

This garlic-flavored mayonnaise, called aioli, makes a good sauce for peppers stuffed with rice, tomatoes and corn, and a sprightly yet simple dressing for warm white and green bean salad with tuna. It is also a classic accompaniment to bouillabaisse

Just a few tips will make preparing mayonnaise easier. First, make sure all the ingredients are at room temperature. Begin by making an emulsion with the egg yolk, mustard and just 1 Tbs. of the oil, then add the remaining oil very slowly and whisk constantly. Mayonnaise can also be made in a blender or in a small food processor fitted with the metal blade using this same basic method, with the motor running as the oil is added.

Ingredients:

1 egg yolk
1 tsp. Dijon mustard
1/3 cup olive oil
1/3 cup safflower or peanut oil
3 garlic cloves, finely minced
Salt and freshly ground pepper, to taste
Juice of 1/2 lemon
2 Tbs. warm water, if using aioli as
a sauce

Directions

In a bowl, whisk together the egg yolk, mustard and 1 Tbs. of the olive oil until an emulsion forms. Combine the remaining olive oil and the safflower oil in a pitcher. Drop by drop, add 2 to 3 Tbs. of the oil to the egg yolk mixture while whisking constantly. Once the mixture has thickened, add the remaining oil in a very fine, steady stream, whisking constantly, until all of it has been incorporated.

Stir in the garlic and season with salt, pepper and lemon juice. If using the aioli as a sauce, whisk in the warm water to lighten the aioli and make it barely fluid. Makes about 1 cup.

She May Not Be Able To Cook

But Nin makes damn fine Egg Nog!

I think I'll keep her.

Holiday Cheer: Gruyère and Prosciutto Oven Omelette

Gruyère and Prosciutto Oven Omelette

An easy oven-baked omelette goes together in a jiffy to make a hearty main course for guests. Assemble in advance and refrigerate, then top with the bread cubes just before baking. They add a pleasant crunch to the finished wedges.

Ingredients:

8 eggs
1 cup milk
1/4 tsp. salt
1/4 tsp. freshly grated nutmeg
2 oz. prosciutto or ham, julienned
2 cups shredded Gruyère or Swiss cheese
1/2 cup sourdough French bread cubes (1/2-inch
cubes)
2 Tbs. extra-virgin olive oil

Directions

Preheat an oven to 350°F. Lightly butter a shallow 1 1/2-quart round baking dish, 9 1/2 inches in diameter.

In a large bowl, beat the eggs until blended. Stir in the milk, salt, nutmeg, prosciutto and cheese until evenly distributed. Pour the egg mixture into the prepared baking dish.

In a small bowl, toss the bread cubes with the olive oil to coat. Scatter the bread cubes evenly over the egg mixture.

Bake until the omelette is golden brown on top and slightly puffed, 35 to 40 minutes. Serve hot, cut into wedges. Serves 6 to 8.

Holiday Cheer: Panettone French Toast

Panettone French Toast

A spongy golden Italian egg bread studded with dried fruits, panettone is a treasure to have on hand for holiday breakfasts and teas. The sweet bread is popular in Italy year-round but especially during the holidays. Because of the high egg and butter content, panettone will keep for several days after opening. Excellent panettones are available in specialty-food shops during the holidays, packaged in tall, tapering cardboard boxes, often wrapped in bright foil. Serve panettone sliced, untoasted or toasted, with jams or citrus curd, or use it to make this special French toast.

Ingredients:

1 purchased panettone, about 2 lb.
6 eggs
2 cups milk
Grated zest of 1 orange
1 cup fresh orange juice
2 Tbs. Cointreau or other orange liqueur
1/2 tsp. almond extract
6 Tbs. granulated sugar
1/2 tsp. ground cinnamon
Freshly grated nutmeg, to taste
4 to 6 tsp. unsalted butter
4 to 6 tsp. canola or grapeseed oil
Confectioners’ sugar for dusting
Warmed maple syrup, plain yogurt and lemon
wedges for serving

Directions

Cut the panettone into 12 to 15 vertical slices, each 1 inch thick, then cut all but the end slices in half.

In a bowl, whisk the eggs until just blended, then whisk in the milk, orange zest and juice, Cointreau, almond extract, granulated sugar, cinnamon and nutmeg. Pour into a large shallow bowl or dish (you may need 2 bowls) and place the bread slices in the mixture. Soak for about 10 minutes per side.

In each of 2 large sauté pans or fry pans over medium heat, melt 1 tsp. of the butter with 1 tsp. of the oil. When the butter foams, add some of the soaked bread slices, taking care not to crowd them. Cook, turning once, until lightly browned, 3 to 5 minutes per side. Turn the slices over again and cook them for a few minutes more per side until browned to your taste.

Turn off the heat. Using a slotted metal spatula, transfer the French toast to serving plates, place them in the oven and turn the oven on to 200°F. Repeat to cook the remaining slices.

Dust the French toast with confectioners’ sugar and serve immediately, with maple syrup, yogurt and lemon wedges. Serves 8 to 10.

Holiday Cheer: Almond Scones

Almond Scones with Tangerine Curd

An English delicacy, citrus curds are traditionally spread on warm scones and tea breads or used as a pastry filling. Curds are simple to make: Egg yolks and sugar are beaten with citrus juice over hot water until thickened, then the mixture is stabilized by adding butter, which allows it to remain thick when chilled. Although curds can be made in a double boiler pan set, they are easier to make in a stainless-steel bowl set over a pan of simmering water. The larger, wider bowl facilitates whisking. Citrus curd will keep for weeks in the refrigerator, making it a good holiday gift.

Ingredients:

For the tangerine curd:
1 whole egg plus 4 large egg yolks
1/3 cup sugar
Pinch of kosher salt
Grated zest of 1 tangerine
3/4 cup fresh tangerine juice
6 Tbs. (3/4 stick) cold unsalted butter

For the scones:
2 1/2 cups unbleached all-purpose flour
1/2 cup blanched almonds, finely ground, plus
1/4 cup sliced almonds
2 Tbs. sugar
1 Tbs. baking powder
3/4 tsp. fine sea salt
6 Tbs. (3/4 stick) cold unsalted butter
2 eggs, beaten
1/2 cup heavy cream
1/4 tsp. almond extract
1 egg yolk mixed with 1 Tbs. half-and-half

Directions

To make the tangerine curd, in a saucepan over medium-low heat, bring 1 inch of water to a low simmer. In a stainless-steel bowl, combine the whole egg, egg yolks, sugar and kosher salt and whisk to combine. Whisk in the tangerine zest and juice. Place the bowl over the pan of simmering water and whisk until the eggs are warm and begin to thicken, about 3 minutes. Whisk in the butter 1 Tbs. at a time and continue whisking constantly until the mixture is thick enough to form a thick, nondissolving ribbon on the surface when dropped from the whisk, at least 10 minutes total.

Remove from the heat and strain the curd through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming, and let cool. Refrigerate for at least 2 hours or up to 1 week.

Preheat an oven to 425°F. Line a baking sheet with parchment paper.

To make the scones, in a large bowl, combine the flour, ground almonds, sugar, baking powder and sea salt and whisk until well blended. Cut the butter into small pieces and add to the flour mixture. Using a pastry cutter or 2 table knives, cut in the butter until the mixture resembles coarse meal. In another bowl, whisk together the eggs, cream and almond extract. Stir into the flour mixture just until evenly moistened.

Turn the dough out on a floured board, form it into a ball and knead a few times just until smooth. Pat into a disk about 1 inch thick and cut into 12 equal wedges. Transfer the wedges to the prepared pan, spacing them 2 inches apart. Brush the tops lightly with the yolk mixture. Sprinkle each wedge with about 1 tsp. of the sliced almonds.

Bake until the scones are golden brown on the bottoms and lightly golden on the tops, about 15 minutes. Transfer to a wire rack and let cool for a few minutes. Serve warm, with the tangerine curd. Makes 12 scones and 1 1/2 cups curd.

Holiday Cheer: Souffléd Crepes

For A New Year's Brunch

Souffléd Crepes

Prepared with a light soufflélike filling, these crepes puff up beautifully and make a lovely presentation for a brunch. Place the cheese mixture on one quadrant of a crepe. Fold the crepe in half and then in half again to form a cone shape. Carefully place the crepe in the gratin dish, with the excess layers underneath. To ensure the crepes rise evenly, they should barely overlap in the dish. Serve immediately after baking.

Ingredients:

1 cup fromage blanc
3/4 cup granulated sugar
4 egg yolks
1 Tbs. all-purpose flour
1 tsp. vanilla extract
Zest of 1 orange
Pinch of salt
8 crepes (see related recipe in the extended entry)
5 egg whites
Confectioners’ sugar for dusting

Directions

Position a rack in the lower third of an oven and preheat to 375°F. Butter a large oval gratin dish. Line 2 baking sheets with parchment paper.

In a bowl, whisk together the fromage blanc, 1/2 cup of the granulated sugar, the egg yolks, flour, vanilla, orange zest and salt. Lay the crepes in a single layer on the prepared baking sheets.

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until soft peaks form, about 1 minute. Gradually add the remaining 1/4 cup granulated sugar, increase the speed to high and beat until stiff, glossy peaks form, about 3 minutes. Gently fold half of the whites into the cheese mixture. Quickly fold in the remaining whites.

Place one-eighth of the cheese mixture on one quadrant of a crepe. Fold the crepe into quarters and transfer to the prepared gratin dish, placing the excess layers underneath. Fill and fold the remaining crepes, overlapping them as little as possible in the dish. Bake until the crepes are golden brown and the filling is set, about 20 minutes. Dust with confectioners' sugar and serve immediately. Serves 8.

Basic Crepes

These crepes can be used with a variety of sweet or savory fillings. They're the perfect foundation for our souffléd crepes (see related recipe at right).

Ingredients:

1 cup milk
1 egg
1/2 cup plus 1 Tbs. all-purpose flour
1/2 Tbs. melted unsalted butter, plus 8 tsp.
butter
1/2 tsp. salt

Directions

In a blender, combine the milk, egg, flour, the 1/2 Tbs. melted butter and the salt and blend until smooth. Refrigerate for 2 to 8 hours.

In a crepe pan over medium heat, melt 1 tsp. of the butter to coat the pan evenly. Lift the pan at a slight angle and pour 2 Tbs. of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, 1 to 2 minutes. Using a spatula, flip the crepe over and cook for 1 to 2 minutes. Transfer to a plate and cover. Repeat with the remaining batter. Makes 8 crepes.

Food Time

The latest COTR is being hosted by the lovely CTG.

Holiday Cheer: Spiced Shrimp Cigars

Spiced Shrimp Cigars

These crispy finger-size rolls are especially popular for entertaining because they can be prepared up to 1 day in advance of serving: Simply shape the rolls, arrange them in a single layer on a baking sheet and refrigerate, then bake before serving.

Ingredients:

2 Tbs. olive oil
1/2 lb. medium shrimp, peeled and deveined
Salt and freshly ground pepper, to taste
3/4 cup peeled, seeded and chopped tomatoes
(fresh or canned)
1/4 cup finely chopped yellow onion
2 garlic cloves, minced
3 Tbs. chopped fresh flat-leaf parsley
1/4 cup chopped fresh cilantro
1 1/4 tsp. ground cumin
1/2 tsp. sweet paprika
1/4 tsp. cayenne pepper
Pinch of saffron threads
About 1/4 cup fresh bread crumbs
9 sheets (about 1/2 lb.) phyllo dough
2 Tbs. unsalted butter
2 Tbs. extra-virgin olive oil
Lemon wedges for garnish

Directions

In a fry pan over medium heat, warm the olive oil. Add the shrimp and cook, stirring occasionally, until they begin to turn pink, about 2 minutes. Season with salt and pepper. Remove the pan from the heat and transfer the shrimp to a cutting board; chop coarsely and set aside.

Return the pan to medium-low heat. Add the tomatoes, onion, garlic, parsley, cilantro, cumin, paprika, cayenne and saffron and stir to mix well. Simmer slowly, stirring occasionally, until the moisture has evaporated, 5 to 10 minutes. Remove the pan from the heat and add the shrimp and enough bread crumbs to make a fairly dry mixture. Mix well and season with salt and pepper.

Preheat an oven to 400°F. Lightly butter a baking sheet.

Place the phyllo sheets in a neat stack on a cutting board and cut the stack crosswise into quarters, forming strips about 4 inches wide. Cover with a dampened kitchen towel until ready to use.

In a small fry pan over medium heat, melt the butter with the extra-virgin olive oil. Remove from the heat. Brush 1 phyllo strip very lightly with the butter mixture and place a second strip on top. Brush the second strip lightly with the butter mixture. Place a heaping teaspoonful of filling along the short end nearest you. Fold in the sides of the phyllo to enclose the filling and then roll up to form a cigar shape. Place on the prepared baking sheet and brush lightly with the butter mixture. Repeat with the remaining phyllo and filling.

Bake until golden, about 15 minutes. Transfer to a platter and garnish with lemon wedges. Serve immediately. Makes 18 rolls; serves 6.

Holiday Cheer: Peppered Beef Tenderloin Crostini

Peppered Beef Tenderloin Crostini with Caramelized Onions

Since the beef is served cold, you can roast it a day or two in advance. After roasting, let it cool to room temperature, wrap well and refrigerate until ready to serve. This will also allow the meat to further absorb the pepper flavor.

Ingredients:

1 center-cut piece of beef tenderloin, about
3 lb., well trimmed
Salt, to taste
2 Tbs. coarsely cracked peppercorns
4 Tbs. olive oil, plus more for brushing
1 baguette, cut into 1/4-inch-thick slices
Freshly ground pepper, to taste
1 red onion, diced
1 yellow onion, diced
1 garlic clove, minced
1/4 cup balsamic vinegar
Chopped fresh tarragon for garnish

Directions

Preheat an oven to 425ºF.

Using kitchen string, tie the beef at 1-inch intervals along the length of the roast and season generously with salt. Arrange the peppercorns on a large plate in a thin layer and roll the beef in the peppercorns to coat evenly.

In a large ovenproof fry pan over high heat, warm 2 Tbs. of the olive oil until nearly smoking. Carefully place the beef in the pan and brown 3 to 4 minutes per side. Transfer the pan to the oven and roast, turning the beef occasionally, until an instant-read thermometer inserted into the center of the meat registers 125ºF for very rare to rare, about 20 minutes; 130ºF for medium-rare, about 25 minutes; or until done to your liking.

Transfer the beef to a platter and let cool to room temperature. Wrap the beef tightly with plastic wrap and refrigerate until chilled, at least 4 hours or up to 2 days.

Meanwhile, reduce the oven temperature to 325ºF.

Arrange the baguette slices on a baking sheet, brush lightly with olive oil, and season with salt and pepper. Bake until golden and crisp, 15 to 20 minutes. Let the crostini cool to room temperature, then store in an airtight container until ready to serve. (They will stay fresh for 5 to 7 days.)

In a sauté pan over medium-high heat, warm the remaining 2 Tbs. olive oil. Add the red and yellow onions and sauté, stirring occasionally, until tender and golden, 7 to 10 minutes. Add the garlic and sauté, stirring occasionally, until fragrant, 1 to 2 minutes more. Add the vinegar and cook, stirring often, until the liquid is nearly evaporated, 3 to 5 minutes more. Season with salt, remove from the heat and let cool to room temperature. Cover and refrigerate until ready to serve.

To serve, slice the beef crosswise into very thin slices (about 1/8 inch thick). Arrange the crostini on a serving tray, and top each with a slice of beef and 1 to 2 tsp. of the caramelized onions. Garnish each with a pinch of tarragon. Makes 50 to 60 pieces; serves 8 to 10.

Holiday Cheer: Cocktails: Cranberry Martinis

Cranberry Martinis

Ingredients:

Ice cubes
1 cup vodka
1/4 cup dry vermouth
1/2 cup cranberry juice
8 cranberries, frozen
4 lemon zest twists

Directions

Put 4 martini glasses in the freezer to chill for at least 30 minutes.

Just before serving, fill a cocktail shaker half full with ice. Pour in the vodka, vermouth and cranberry juice. Cover with the lid and shake vigorously up and down for about 10 seconds. Strain into the chilled glasses, dividing evenly. Garnish each glass with 2 frozen cranberries and a lemon twist. Serve immediately. Serves 4.

Holiday Cheer: Eggnog with Nutmeg and Cinnamon

Eggnog with Nutmeg and Cinnamon

Ingredients:

1 or 2 whole nutmegs
1 cinnamon stick
12 egg yolks
4 cups milk
1 1/4 cups sugar
2 cups heavy cream
1/2 tsp. vanilla extract
1 1/2 cups brandy, Cognac, rum or bourbon

Directions

Using a nutmeg grater or the smallest rasps on a handheld grater-shredder, grate the nutmeg until you have about 1 tsp. In a spice grinder or a coffee grinder reserved for spices, grind the cinnamon stick. Set aside.

In a large saucepan, whisk together the egg yolks, 2 cups of the milk and 1 cup of the sugar. Place over low heat and simmer, stirring often, until slightly thickened, 8 to 10 minutes. Remove from the heat, stir in the remaining 2 cups milk and let cool.

In a bowl, using a handheld mixer or whisk, whip the cream with the remaining 1/4 cup sugar and the vanilla until soft peaks form. Set aside.

Strain the cooled mixture through a fine-mesh sieve and pour into a serving pitcher or a small punch bowl. Stir in the brandy. Serve the eggnog in cups or glasses, topped with a dollop of the whipped cream and a sprinkle each of nutmeg and cinnamon. Serves 8 to 10.

Holiday Cheer: Cranberry-Sour Cream Coffee Cake

Cranberry-Sour Cream Coffee Cake with Streusel Topping

Made from butter, flour, sugar and sometimes nuts, streusel cooks into a topping similar to the American crisp and the British crumble, terms that are often used interchangeably. Streusel can be sprinkled over muffins, cupcakes, pies or fresh, soft fruit before baking. In the oven, the butter melts and causes the dry mixture to cook into a crisp, crumbly topping. Without the butter, the mixture would simply scorch.

Ingredients:

For the streusel topping:
8 Tbs. (1 stick) cold unsalted butter, cut into 8
pieces
1/4 cup sugar
3/4 cup plus 2 Tbs. all-purpose flour

1 1/4 cups sour cream
1 1/4 tsp. baking soda
1/8 tsp. fine sea salt
8 Tbs. (1 stick) unsalted butter, at room
temperature
1 1/4 cups sugar
2 eggs, lightly beaten
1 3/4 cups all-purpose flour
1 3/4 tsp. baking powder
1/2 cup semisweet chocolate chips
1/2 cup dried cranberries, soaked in warm water
for 15 minutes, drained and squeezed dry

Directions

To make the streusel topping, in a chilled bowl, combine the butter, sugar and flour. Using a pastry blender or 2 knives, cut the butter into the dry ingredients until the mixture is the consistency of fine, moist bread crumbs. Work the mixture with your hands until it will hold together when compressed, then squeeze it between your hands into several firm pieces. Cover and refrigerate until the cake is ready to go into the oven.

Preheat an oven to 350°F. Grease a 9-by-13-inch or similar-size baking dish with butter.

Place the sour cream in a bowl and sift the baking soda and salt into it. Stir to blend evenly and set aside.

In a large bowl, using an electric mixer on medium speed or a wooden spoon, beat together the butter, sugar and eggs until fluffy, 3 to 5 minutes. Sift the flour and baking powder over the top and mix in, then beat in the sour cream mixture. Scatter the chocolate chips and the drained cranberries over the top. Blend in with just a few turns of a rubber spatula.

Scoop the batter into the prepared dish and smooth the surface. Scatter the streusel mixture evenly over the top, breaking it up into large crouton-size pieces (some of the streusel mixture may be small crumbs).

Bake until a toothpick inserted into the center of the cake comes out clean but not completely dry, 40 to 45 minutes. Transfer the pan to a wire rack and let cool. Serve warm or at room temperature, cut into squares. Serves 10.

Holiday Cheer: Raspberry Champagne Cocktail

If I remember, I'm going to post some holiday type recipes this month. Here's the first one:

Raspberry Champagne Cocktail

Fresh raspberries macerated in crème de cassis and then bathed in chilled Champagne, with just a hint of grenadine for extra flavor, make this a sumptuous and eye-catching aperitif for a special meal.

Ingredients:

4 oz. fresh raspberries
3 Tbs. crème de cassis
1 bottle (750ml) dry Champagne, chilled
4 to 6 tsp. grenadine syrup (optional)

Directions

Put the raspberries in a small bowl, add the crème de cassis and let macerate for at least 30 minutes.

Divide the raspberries among 6 Champagne flutes and pour in the well-chilled Champagne. Add grenadine to taste and serve immediately. Serves 6.

Lunch Break

The latest Carnival of the Recipes is up here.

Pretty Good

My refried bean experiment turned out pretty good. I decided to only use enough of the pot beans for two servings, instead of turning the whole batch into refried beans. With what's left in the freezer, I can try some other recipes that use pot beans as a base.

Experiment

Since I'm alone for the duration once more, I decided to try making my own refried beans. Right now, I'm at the 'pot bean' portion of the process. When those are done, I take a portion and with some lard, garlic, and maybe a bit of onion, I will make refried beans.

Know What I Miss?

Not so much having turkey, but the scent of it all cooking. And I miss the stuffing and taters, and gravy. Mostly the gravy :) I suppose I should call my mum.

Friday Night Munchin'

This is what I made for dinner last night. Nothing like a blog inspired dinner.

1000 Mexican Recipes

I recently got this cookbook, and heartily reccomend it for a comprehensive look into everyday kinds of Mexican food. I think we'll be using it for a long time to come! Good food, and easy on the grocery budget.

Shiney!

Remember the gorram blender? Well, Berta wanted to have mudslides while she was here, and they require a blender, so I now have a new one thanks to the mudslide lovin' Bertie!

Great

In case you were wondering, the salsa is awesome, IMHO.

At Three

I went with Nin and C to see Serenity this morning. Now, Nin's gone to work and I'm watching the Firefly DVDs. Fixing to make bagles in the next little while. Made cornbread Friday night, and used up my stale dinner rolls to make breadcrumbs, and the left over molasses bread to make croutons.

I Did

Remember I said I was going to check out Macy's for kitchen stuff since they had a big sale on Sat.? Well, I did. After I bleached the tile and grout and cleaned the tub, scrubbed the kitchen floor on hands and knees, cleaned the patio furniture, then, and only then, did I escape to the mall! I got a lovely 12'' stainless steel skillet with lid from Calphalon at 50% off, and it has the two stubby handles I prefer over one long one. Now I have something big enough that I won't keep slopping over the edges onto the stove top. And that means Nin won't whine as much when she has to clean up after I make dinner. I also got the exact breadmaker I wanted at deep clearance!

In related news, coworker V says he thinks he has a tortilla press at home I could have.

Tinkering

Found the breadmaker I want, along with some pots I need, and fantasy pots I'd like, but can never afford! If you want to see what I chose, head over to my Amazon wishlist, and choose the House & Home one from the righthand sidebar. The breadmaker is at Target and Macy's, so I may check out the Cellar at Macy's tomorrow when I'm at the mall. As for the pots, all I currently have is the cheap T Fal starter set I bought when we moved. The two largest pans aren't quite big enough for a lot of what I make. So two larger, everyday sorta pots are very much needed.

Awaiting My Food Log

That is all.

(they better remember the cheese this time!)

Two

Two blog happenings to note:

The Red Ensign Standard

Carnival of the Recipes

Speaking of Bread

I found two books I need to get. One to create, and one to bake.

Who wouldn't love to build their own mud oven!

Odd Desires

Last night, about 6pm, I had a burning desire for fresh bread. So I ended up making rolls. They came out of the oven at 1045pm. By then, the desire was not so much. They were good though! But, dang, I need a bread maker. 10 minutes of hand kneading, not to mention the blending, is hard work. Especially since the counters are a little too high so I end up on tip toes, trying to get enough height to knead.

Smells Yummy!

I'm making my first ever pot roast using the slow cooker that 'Berta got me. And using a recipe I got from the Carnival. I haven't made pot roast since I was a teenager, and those I made using the grandma's old pressure cooker. Will be interested to see how this works.

Now, I need to get something to eat!! After 1pm and I haven't even eaten brekkie yet.

Food

Carnival of the Recipes here.

Start Year Two!

Carnival of the Recipes

If It's The Weekend...

it must be time for Carnival fo the Recipes.

For Your Dining Pleasure

The latest Carnival of the Recipes!

Extra! Read All About It!

Carnival of the Recipes! Come get your Carnival here!

Not Quite Salisbury Steak

I'm creating my own unique version of Salisbury Steak. I just hope I can remember what I did. I'm going to rename it "New Sarum Steak"!

Oh My

Watching Emeril, who has Bobby Flay as a guest, and they're doing Irish pub food. They just made lamb with Irish blue cheese, red wine reduction and Guinness buttermilk onion rings! Lordy, my mouth is watering.

Recipes

It's that time again.

Peers Into Glass

If Nin doesn't get home soon, I'll have drunk too much red wine to actually make dinner. (Quesadillas with my homemade carnitas meat stuff, sauteed portabella mushrooms, and guacamole)

Eat, Drink, And Be Bloggy

The latest recipe roundup here.

Faux Gyros

I made some mighty fine faux gyros last night. I'd found a recipe for a Greek style leg of lamb kabob marinade. I converted it into chicken, used the left over tzatziki, (to which I'd added a dash of lemon since it seemd to be missing something), throw in some fresh pita, and voila! I want to try it with lamb someday and see how it turns out.

Impromptu

I'm making Wild Mushroom Risotto for dinner, along with strawberry shortcake using the buttermilk scones I made for breakfast, and Nin and I got to thinking it would be nice to share. So we're having an impromptu dinner party with the Monterey chapter of the Bear Flag League. So there's only three of us, but hey! CB should be by anytime now.

Better Late Than Never

I totaly forgot to post the link to the Carnival of the Recipes yesterday!

So here you go.

Speaking of recipes, we finally went to the produce stand down the street, and found a wonderland of food stuffs! In addition to the expected Mexican section, they has a section with Arab food items -- including Mediterranean style yogurt! So guess what we had for dinner last night? Tzatziki! Yum!

It's That Time Again...

for all your recipe needs to be met.

Food, Glorious Food

Right here.

Full Tummy

Dinner was black bean and goat cheese enhchiladas with tomatillo sauce. Good news, they were yummy. Bad news, Turns out I'm horribly allergic to the fumes from peppers/chiles. I had a terrible no breathing/asthma incident while de-seeding the Serranos. Bleah! Dessert was plum crisp, all hot and bubbly with vanilla ice cream.

Check It Out

The latest Carnival of the Recipes.

Bonnie Prince Charlie Chicken

Apparently, this Drambuie recipe was given to members of the MacKinnon clan in gratitude for their help after Culloden. When I got it, it was written in a less than clear manner, so I guessed at some of it. Since no one had any left on their plates, I'm assuming I guessed correctly!

Ingredients:
4 chicken breasts, skinned and boned
2 or 3 tablespoons of Drambuie
Half cup chicken stock
One cup whipping cream
¾ stick butter
1 ounce chopped/flaked almonds
4 apples
A little flour, salt, pepper, paprika

Flour and season the chicken breasts and fry in hot butter on both sides. When they are well browned, sprinkle with Drambuie, add the chicken stock, cover and simmer for ten minutes.

While the chicken is cooking, peel and core the apples. Cut them into thick slices.

Remove the chicken to a serving dish, cover, and finish cooking in a 325 degree oven (I had fairly thick chicken breasts and they needed about 1/2 an hour. Your time may vary).

Place apples in the pan you removed the chicken from and cook gently until fairly soft - do not stir to avoid mashing. (At this point, I added a little more butter.) While the apples are cooking, place the almonds in a pie plate or on a piece of foil and lightly brown them in the oven, remove when you think they're toasted sufficiently. Move apples to serving dish with the chicken, cover, and place back in oven to finish cooking.

Make the sauce by adding more Drambuie, and stock, if required, to the mixture left in the pan and gently stir in the cream. Heat but do not boil. Add the roasted almonds. Cover the chicken and apples with the sauce and serve.

This is an excellent recipe for Tartan Day & the Gathering of the Blogs 2005!

Dinner Tonight

Taking a break while the dinner "gets happy" :) I'm making Bonnie Prince Charlie chicken, a new recipe for me. It's basically chicken with Drambuie, apples, and almonds. We're having it with garlic mashed potaoes, and tomato cucumber salad. And I made a dessert: chocolate, orange, and whisky mousse. Do you sense a theme here? I'm taking my Tartan Day obligations very seriously!

If I Do Say So Myself

I made some kickass cream scones this morning. I got my mum to read the recipe to me over the phone last night. I'd done a web search for a similar recipe, but couldn't find one. This recipe comes from my mum's falling apart, circa 1940's cookbook, and it my favourite scone recipe.

Food, Food, Food!

The latest recipe extravaganza is up and ready for business! Check it out.

Drop Scones

To get in the mood for the fast approaching Tartan Day on April 6, and the Gathering of the Blogs 2005, here's a recipe for Scottish Drop Scones. Enjoy!

4 cups Plain flour
2 tbsp Sugar
1 tsp Baking soda
1 tsp Cream of tartar
1 Egg
2½ cups Buttermilk

Sift the flour, sugar, baking soda and cream of tartar into a bowl. Gradually add the beaten egg and the buttermilk, beating well with a wooden spoon, until it is an even creamy consistency (similar to that of thick double cream). Allow the mixture to stand for a short while (half an hour to an hour).

Lightly grease a hot griddle (or large heavy frying pan). Drop on the batter, a spoonful at a time, until griddle or pan is full, taking care that the batter is in neat, round shapes. When scones are covered with bubbles on the top and golden brown underneath, turn and cook on other side. Leave on a clean tea-towel and keep covered until cool. Use remaining batter in the same way.

If you have a blog or journal, I hope you'll join us for the "Gathering"!

Monterey Avgolemono

Here's what I finally came up with last night. I tweaked a couple of recipes to come up with the following:

4 cups chicken stock
5 eggs
1/3 cup fresh lemon juice
1/4 heavy cream

Bring the stock to a boil. While it's heating up, break eggs into a large bowl and whisk the living daylights out of them, then add lemon juice and blend. After the stock comes to a boil, turn the temp down to simmer. Slowly ladle half the stock into the eggs to temper them, whisking the entire time. Now, pour the egg/stock mixture back into the remaining stock -- you got it -- whisking the entire time. Now, add the cream, still whisking. Switch to a spoon, and stirring constantly, wait for the soup to thicken and heat through -- but don't let it boil! Season to taste with kosher salt and freshly ground black pepper.


Notes: I used turkey stock because that's what I had, but you're supposed to use chicken. Most recipes use rice, but Nin doesn't like rice, and I remembered having it once without, so.... Most don't use cream, but I like it, and since I omitted the rice, I wanted to give it a bit of body. I didn't add any extra salt, since the stock was salty enough. This is quite lemony, so you may want to reduce the lemon to a 1/4 cup if tart isn't your thing. Try and use fresh juice, since it really does make a difference. If you do use the bottled kind, you may want to half the amount of juice to start with and see how it tastes. Rue tells me this doesn't freeze well, so be warned.