I went out to dinner last night, so I have no recipe for you. Which means it's time for--the Foodie Word of the Day!
Acerola
[as-uh-ROH-luh]
A tiny tree and the small, deep-red,cherrylike fruit that grows on it, found primarily in and around theWest Indies. The fruit, which has a sweet flavor and one of the highest concentrations of vitamin C, is used in desserts and preserves. It'salso called Barbados cherry, Puerto Rican cherry and West Indies cherry .
This word is brought to you by the nice folks at Epicurious.com, and
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
My foodie adventures, some culinary education, and how it affects my world.
Thursday, October 8, 2009
Wednesday, October 7, 2009
Bruschetta
So bruschetta is an Italian hors d'oeuvre of sorts--slices of bread with tomatoes, basil, and sometimes balsamic vinegar. A few folks add salt and pepper to their bruschetta; to me, if the produce is good, it's not necessary, but hey, what do I know? As I was roaming around forums, looking for questions to answer, I stumbled across a woman who was looking for a bruschetta recipe similar to the one Amy Adams (Julie) serves her husband in "Julie and Julia". I Googled up a recipe, and then found myself thinking about it for the rest of the day. On my way home, I made a quick detour to the store, made a slight alteration to the recipe, and here it is. My fiance and I ate the entire baguette, by the way, so be forewarned. This is some good stuff.
What was the last food that you craved?
Bruschetta with Tomato and Basil
3 ripe tomatoes on the vine
2 cloves garlic, minced
3 Tbsp extra virgin olive oil1
4 fresh basil leaves, chopped
1 smallish baguette French bread or similar Italian bread (get the Safeway homemade baguette with sea salt--you won't have to add anything to your topping)
1/4 cup olive oil
Cut the tomatoes in half and get rid of the seeds and pulp. Dice them. Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat and move the rack to the highest position.
3 While the oven is heating, Put the tomatoes, garlic, and 1 Tbsp extra virgin olive oil in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.
4 Slice the baguette on a diagonal about 1/2 inch thick slices. Coat both sides of each slice with olive oil using a pastry brush. Place on a cooking sheet. Do these in batches if you need to. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
Alternatively, you can do the traditional method. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice.
5 Put the bread on a plate. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping oneach slice of bread and serve. If you top each slice with the tomatoes,do it right before serving or the bread may get soggy--but it may not last long enough to get to the soggy stage ;) .
What was the last food that you craved?
Bruschetta with Tomato and Basil
3 ripe tomatoes on the vine
2 cloves garlic, minced
3 Tbsp extra virgin olive oil1
4 fresh basil leaves, chopped
1 smallish baguette French bread or similar Italian bread (get the Safeway homemade baguette with sea salt--you won't have to add anything to your topping)
1/4 cup olive oil
Cut the tomatoes in half and get rid of the seeds and pulp. Dice them. Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat and move the rack to the highest position.
3 While the oven is heating, Put the tomatoes, garlic, and 1 Tbsp extra virgin olive oil in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.
4 Slice the baguette on a diagonal about 1/2 inch thick slices. Coat both sides of each slice with olive oil using a pastry brush. Place on a cooking sheet. Do these in batches if you need to. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
Alternatively, you can do the traditional method. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice.
5 Put the bread on a plate. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping oneach slice of bread and serve. If you top each slice with the tomatoes,do it right before serving or the bread may get soggy--but it may not last long enough to get to the soggy stage ;) .
Tuesday, October 6, 2009
Zuppa Toscana
Last night, my boyfriend told me he needed to run to Salinas to pick up some paperwork. So we ate Zuppa Toscana, or Tuscan Soup, for dinner (since I, in my wisdom, had started dinner early). The original recipe can be found in "Top Secret Recipes," by Todd Wilbur, and it's a clone recipe of the soup you'll find at the Olive Garden. My version triples the recipe, adds more kale and uses less potatoes than the original.This is one of my boyfriend's favorite dishes, and I'm glad I made it. Remember that trip to Salinas I told you about? It was just a ruse to get me to Carmel--where he proposed. [:)]
If you were to make an "engagement" meal (as opposed to a Valentine's Day or birthday meal), what kind of stuff would you make?
Zuppa Toscana (hacked)
8 cups chicken stock or broth
2 lbs sweet Italian turkey sausage, either links or ground meat
2 medium russet potatoes
4 cups chopped kale
3/4 cup milk or cream
1 teaspoon crushed red pepper flakes
Brown the sausage in a large pot. Slice it up into 1/2 inch thick rounds (if you have links), and add that as well. Cut the unpeeled potato in half, then cut the halves into 1/2 inch slices, then cut those in half and add them to the pot along with the kale. Stir, and bring it to a boil. Then turn the heat down and let the soup simmer for an hour, or until a fork goes through the potatoes easily. Turn off the heat and stir in the milk right before serving. You can also do this with a crockpot. Serves up two as a dinner or four as an appetizer. Serves one hungry, love addled couple.
If you were to make an "engagement" meal (as opposed to a Valentine's Day or birthday meal), what kind of stuff would you make?
Zuppa Toscana (hacked)
8 cups chicken stock or broth
2 lbs sweet Italian turkey sausage, either links or ground meat
2 medium russet potatoes
4 cups chopped kale
3/4 cup milk or cream
1 teaspoon crushed red pepper flakes
Brown the sausage in a large pot. Slice it up into 1/2 inch thick rounds (if you have links), and add that as well. Cut the unpeeled potato in half, then cut the halves into 1/2 inch slices, then cut those in half and add them to the pot along with the kale. Stir, and bring it to a boil. Then turn the heat down and let the soup simmer for an hour, or until a fork goes through the potatoes easily. Turn off the heat and stir in the milk right before serving. You can also do this with a crockpot. Serves up two as a dinner or four as an appetizer. Serves one hungry, love addled couple.
Sunday, October 4, 2009
Baked Chicken and Peas With Bacon
So yesterday, I raced off to a job interview at a local paper. It took me forever to get there, since my boyfriend had the car, and lemme tell ya, public transit in the Bay is not perfect. By the time I got home, it was almost 8 PM--and I'd left at five. From there, I raced off to visit a friend I hadn't seen in ages. But I knew my boyfriend was hungry, and I didn't want to leave him with nothing to eat--that didn't seem right at all. So I made Baked Chicken and Peas with Bacon. Or rather, I started the chicken and prepped the peas, and he finished it. I hope he didn't feel abandoned, even though he only saw me for five minutes.
What kinds of meals do you make for someone who doesn't cook very often ( children, spouse, elderly person) that can be finished quickly and easily?
Baked Chicken and Peas With Bacon
1 whole chicken
1 cup frozen peas
1 slice bacon
Garlic powder
salt and pepper
Get a 9x13 baking pan, preferably Pyrex or metal. Spray it to avoid sticking. Take one chicken, defrosted, and cut it apart. Carefully arrange the pieces in the pan, then season the chicken with garlic powder, salt, and freshly ground black pepper. Flip the pieces and do the same for the other side. Bake at 350 for 1-1/2 hours or until done.
Just before the chicken finishes cooking, put a cup of frozen peas in a microwave safe bowl. Add a tablespoon of water, and one slice of raw bacon. Cover the bowl with plastic wrap or a microwave safe lid, then nuke the whole thing for three to four minutes, making sure the bacon is done. Serve everything hot. May serve two or more.
What kinds of meals do you make for someone who doesn't cook very often ( children, spouse, elderly person) that can be finished quickly and easily?
Baked Chicken and Peas With Bacon
1 whole chicken
1 cup frozen peas
1 slice bacon
Garlic powder
salt and pepper
Get a 9x13 baking pan, preferably Pyrex or metal. Spray it to avoid sticking. Take one chicken, defrosted, and cut it apart. Carefully arrange the pieces in the pan, then season the chicken with garlic powder, salt, and freshly ground black pepper. Flip the pieces and do the same for the other side. Bake at 350 for 1-1/2 hours or until done.
Just before the chicken finishes cooking, put a cup of frozen peas in a microwave safe bowl. Add a tablespoon of water, and one slice of raw bacon. Cover the bowl with plastic wrap or a microwave safe lid, then nuke the whole thing for three to four minutes, making sure the bacon is done. Serve everything hot. May serve two or more.
Rum and Gingerale
I love cocktails and rarely drink a spirit straight (If I do, you know I've had a really , REALLY bad day). This rum drink is a takeoff on a Cuba Libre, my personal favorite (and my boyfriend's as well). Best of all, it takes seconds to make.
Rum and Gingerale
2 ounces rum
4-6 ounces gingerale
Lime juice (optional)
Serve over ice. Stir to combine. Serves one relaxed blogger.
Rum and Gingerale
2 ounces rum
4-6 ounces gingerale
Lime juice (optional)
Serve over ice. Stir to combine. Serves one relaxed blogger.
Semi Homemade Pho
Pho, pronounced "fuh", is a Vietnamese noodle soup dish. It usually is made up of a beef broth, meat, noodles, and spices. And unlike American soups, you don't have to eat all the broth; it's just there to help cook the meat and keep everything else warm. I have a wonderful Philipino friend who is married to an equally wonderful Vietnamese man. The two of them helped teach me how to make pho the easy way. Now, let me be clear--there is absolutely nothing wrong with making your own pho broth from scratch. Nothing, I say. But if you happen to be able to get your hands on some pho spices, and some beef broth, and maybe some ginger and onion to really improve the flavor...well, you can make a pretty good version. So when my boyfriend and I had a craving for pho, we knew what to do. And paired with a good beer (him) or a rum and gingerale cocktail (me), we had an awesome lunch.
What's your best version of a comfort food classic?
Semi Homemade Pho
4 cans beef broth
1 bag pho spices
1 whole sweet onion
1 large piece ginger
2 tablespoons fish sauce
1 package instant noodles (Chapagetti is a good brand, as is Maruchan)
½ lb flank, London broil, sirloin or eye of round, raw
1 bag bean sprouts
1 bunch basil
2 limes, cut into wedges
Siracha sauce
Hoisin sauce
Jalapenos or other chile peppers (optional)
Cut the onion into ½ inch rings and the ginger into ½ inch slices lengthwise. Grill or lightly broil them until the edges brown and the onion is translucent. Pour the beef broth into a large pot. Add the pho spices, the fish sauce, and the onion and ginger, and bring to a boil. Meanwhile, cook the instant noodles and slice the meat thinly(partially freezing it makes this easier). When the broth is boiling, place the noodles in a bowl, pour broth over them, add a few slices of meat, then add basil and bean sprouts to taste. Mix well to make sure the broth cooks the meat thoroughly. Use the limes, siracha sauce and hoisin sauce to taste as well. Serves four.
What's your best version of a comfort food classic?
Semi Homemade Pho
4 cans beef broth
1 bag pho spices
1 whole sweet onion
1 large piece ginger
2 tablespoons fish sauce
1 package instant noodles (Chapagetti is a good brand, as is Maruchan)
½ lb flank, London broil, sirloin or eye of round, raw
1 bag bean sprouts
1 bunch basil
2 limes, cut into wedges
Siracha sauce
Hoisin sauce
Jalapenos or other chile peppers (optional)
Cut the onion into ½ inch rings and the ginger into ½ inch slices lengthwise. Grill or lightly broil them until the edges brown and the onion is translucent. Pour the beef broth into a large pot. Add the pho spices, the fish sauce, and the onion and ginger, and bring to a boil. Meanwhile, cook the instant noodles and slice the meat thinly(partially freezing it makes this easier). When the broth is boiling, place the noodles in a bowl, pour broth over them, add a few slices of meat, then add basil and bean sprouts to taste. Mix well to make sure the broth cooks the meat thoroughly. Use the limes, siracha sauce and hoisin sauce to taste as well. Serves four.
Gnocchi with Chicken and Sweet Potato
Last night, I reread my issue of Gourmet magazine and decided I wanted to make gnocchi from scratch. My boyfriend had no idea what gnocchi was; for him, and for those who aren't aware, gnocchi are tiny Italian dumplings. They're a little larger than a pencil eraser, and have ridges on them to hold the sauce. As it turns out, my boyfriend and I ended up going grocery shopping, and I stumbled across a box of gnocchi. Realizing that this would cut my cooking time in half ( and it was close to nine at night anyway), I asked him, "Are you still interested in gnocchi?" Loyally, he replied, "If you're cooking it, I'll eat it.
Why yes, I AM a lucky woman.
What kinds of recipes do you cook when you don't have a lot of time?
Brown Butter Gnocchi with Sweet Potato and Baked Chicken
1 box potato gnocchi
1/2 a sweet potato (make sure you're getting a sweet potato and not a yam-- yams aren't as sweet)
10 fresh sage leaves
1/2 stick butter
3 tablespoons olive oil
Leftover baked chicken
Put the butter into a small saucepan, and let it heat until it turns a dark brown. Remove it from the heat and set it aside.
Set a four quart pot full of water to boil on the stove.
Cut the sweet potato into small chunks, and brown them in three tablespoons of olive oil. Remove them from the pan to drain on a paper towel, and set them aside.
Fry the sage leaves in the leftover oil for 30 seconds at a time. Remove from the oil and set them aside to drain on a paper towel (they will get crispier as they cool).
Check the water. If it's boiling, add the entire box of gnocchi. Cook and drain according to the directions. Dump the brown butter in the pan that was used to cook the sage and sweet potato, then add the gnocchi and turn to coat. Divide into three servings (or 1 1/2 if you're serving two), and garnish with the sweet potato chunks and sage leaves. Serve hot, with leftover baked chicken.
Why yes, I AM a lucky woman.
What kinds of recipes do you cook when you don't have a lot of time?
Brown Butter Gnocchi with Sweet Potato and Baked Chicken
1 box potato gnocchi
1/2 a sweet potato (make sure you're getting a sweet potato and not a yam-- yams aren't as sweet)
10 fresh sage leaves
1/2 stick butter
3 tablespoons olive oil
Leftover baked chicken
Put the butter into a small saucepan, and let it heat until it turns a dark brown. Remove it from the heat and set it aside.
Set a four quart pot full of water to boil on the stove.
Cut the sweet potato into small chunks, and brown them in three tablespoons of olive oil. Remove them from the pan to drain on a paper towel, and set them aside.
Fry the sage leaves in the leftover oil for 30 seconds at a time. Remove from the oil and set them aside to drain on a paper towel (they will get crispier as they cool).
Check the water. If it's boiling, add the entire box of gnocchi. Cook and drain according to the directions. Dump the brown butter in the pan that was used to cook the sage and sweet potato, then add the gnocchi and turn to coat. Divide into three servings (or 1 1/2 if you're serving two), and garnish with the sweet potato chunks and sage leaves. Serve hot, with leftover baked chicken.
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