Friday, November 28, 2008
Spicy Shrimp and Mustard Greens with Noodles
Spicy and satisfying when served with ramen noodles.
-1 bunch mustard greens, chopped
-5 fresh peppers, seeded and chopped
-1/2 onion, chopped
-5 cloves garlic
-2 ts thai chili paste
-salt to taste
-1 lb shrimp, peeled
-6 tomatoes
-noodles, boiled
Puree the peppers, onion, tomatoes and garlic in a food processor. Sautee the puree over medium heat in a large pan in a bit of oil. After a few minutes, add the salt, chili paste and mustard greens and sautee until a thick sauce has formed. Add the shrimp and sautee a few more minutes, until shrimp is just cooked through. Serve over cooked noodles.
-5 fresh peppers, seeded and chopped
-1/2 onion, chopped
-5 cloves garlic
-2 ts thai chili paste
-salt to taste
-1 lb shrimp, peeled
-6 tomatoes
-noodles, boiled
Puree the peppers, onion, tomatoes and garlic in a food processor. Sautee the puree over medium heat in a large pan in a bit of oil. After a few minutes, add the salt, chili paste and mustard greens and sautee until a thick sauce has formed. Add the shrimp and sautee a few more minutes, until shrimp is just cooked through. Serve over cooked noodles.
Labels: curry, dinner recipes, homemade, mustard greens, noodles, seafood, shrimp, thai
Saturday, October 25, 2008
Garlic Prawn Salad
Simple, tasty and healthy.
-1 lb shrimp
-5 cloves garlic, minced
-4 scallions, chopped
-lemon juice
-salt and pepper to taste
Sautee the garlic and scallions in a bit of olive oil until beginning to brown. Add the shrimp and cook until just done (only a couple of minutes).
-greens
-balsamic vinaigrette
Dress the salad and place some prawns on top. Devour.
-5 cloves garlic, minced
-4 scallions, chopped
-lemon juice
-salt and pepper to taste
Sautee the garlic and scallions in a bit of olive oil until beginning to brown. Add the shrimp and cook until just done (only a couple of minutes).
-greens
-balsamic vinaigrette
Dress the salad and place some prawns on top. Devour.
Labels: dinner recipes, homemade, salad, seafood, shrimp
Monday, October 06, 2008
Lobsters!
Giao's mom made us some delicious lobsters.
Lobsters
She roasted these lobsters on cookie sheets on 400 for about 45 minutes, or until totally red.
Garlic Butter and Lemon Slices
The perfect accompaniments for lobster.
Lettuce-less Salad
A tasty, autumn salad, dressed in homemade, whole grain mustard and balsamic vinaigrette.
Lobsters
She roasted these lobsters on cookie sheets on 400 for about 45 minutes, or until totally red.
Garlic Butter and Lemon Slices
The perfect accompaniments for lobster.
Lettuce-less Salad
A tasty, autumn salad, dressed in homemade, whole grain mustard and balsamic vinaigrette.
-4 small squash, thinly sliced
-3 heirloom tomatoes, diced
-6 radishes, thinly sliced
-1 tb whole grain mustard
-2 tb balsamic
-2 tb olive oil
Whisk together the mustard, vinegar and oil to form a vinaigrette. Then pour the vinaigrette over the sliced veggies, toss and serve.
-3 heirloom tomatoes, diced
-6 radishes, thinly sliced
-1 tb whole grain mustard
-2 tb balsamic
-2 tb olive oil
Whisk together the mustard, vinegar and oil to form a vinaigrette. Then pour the vinaigrette over the sliced veggies, toss and serve.
Labels: dinner recipes, homemade, lobster, salad, seafood
Wednesday, October 01, 2008
Prawns with Fenugreek Cream Sauce
This sounded better than it was. For some reason the sauce and the shrimp just didn't mesh that well. I simply sauteed some prawns in the fenugreek cream sauce that I usually use for lamb chops, and then poured it over some leftover bulgar pilaf.
Labels: dinner recipes, grains, homemade, leftovers, seafood, shrimp
Monday, July 28, 2008
Steamed Sea Bass with Sauteed Summer Squash
A quick summer meal:
Sauteed Zucchini
Simply slice the zucchini thinly and sautee over medium heat in olive oil. Season with salt and pepper.
Sauteed Zucchini
Simply slice the zucchini thinly and sautee over medium heat in olive oil. Season with salt and pepper.
Labels: dinner recipes, fish, homemade, seafood, zuchinni
Sunday, July 27, 2008
Fisherman's Wharf, Monterey, CA
Our friend wanted to go to Fisherman's wharf, and despite the fact that we knew the food would be sub-par and expensive, we went. It was what we expected and we can even remember the name of the place where we ate.
Clam Chowder with Crab Melt $15
Starchy, salty clam chowder and a not-quite-warm-enough melt.
Crab $30
Too expensive, and just OK.
Clam Chowder with Crab Melt $15
Starchy, salty clam chowder and a not-quite-warm-enough melt.
Crab $30
Too expensive, and just OK.
Labels: seafood
Saturday, July 26, 2008
Dinner at Passionfish, Pacific Grove, CA
Near Monterey we found a really great seafood restaurant. It was not touristy, the decor was understated and sophisticated and the food was better than expected.
Sweet Corn Chowder with Thick Cut Bacon $8
It was a bit sweet (but I should have known that) and the texture was a bit too chunky for me. But, on the whole, this was a well executed, tasty and big bowl of soup.
Crab Cake with Lime Relish $12
This was one of the best crab cakes I've ever had. There was virtually no filler, the outside was extra crispy and the Asian-inspired sauce really cut through the richness of the crab.
Sablefish with Wasabi Slaw and Ginger Sauce $22
The fish was perfectly cooked and the portion was large. The slaw was crispy and interesting. A great dish.
Fresh Berries in a Red Wine Reduction with Vanilla Ice Cream $8
This dessert was fresh and light, but also had depth of flavor from the reduction.
Passionfish
701 Lighthouse Ave
Pacific Grove, CA 93950
Sweet Corn Chowder with Thick Cut Bacon $8
It was a bit sweet (but I should have known that) and the texture was a bit too chunky for me. But, on the whole, this was a well executed, tasty and big bowl of soup.
Crab Cake with Lime Relish $12
This was one of the best crab cakes I've ever had. There was virtually no filler, the outside was extra crispy and the Asian-inspired sauce really cut through the richness of the crab.
Sablefish with Wasabi Slaw and Ginger Sauce $22
The fish was perfectly cooked and the portion was large. The slaw was crispy and interesting. A great dish.
Fresh Berries in a Red Wine Reduction with Vanilla Ice Cream $8
This dessert was fresh and light, but also had depth of flavor from the reduction.
Ratings:
Food: 2
Decor: 2
Service: 1 (We were always waiting for our water to be filled.)
Food: 2
Decor: 2
Service: 1 (We were always waiting for our water to be filled.)
701 Lighthouse Ave
Pacific Grove, CA 93950
Labels: Decor: 2, Food: 2, restaurant, review, seafood, Service: 1
Wednesday, June 18, 2008
Mediterranean Orange Roughy with Parmasan Spinach
-4 fillets orange roughy
-1/2 cup marinated artichoke hearts, diced
-1/4 cup kalamata olives, minced
-4 leeks, thinly sliced
-salt and pepper to taste
Sautee the leeks over low head until caramelized. Mix the leeks, artichoke heats and olives together to form a thick paste. Place the fish in a baking dish. Season with salt and pepper. Cover the fish in the paste and bake on 375 for 20 minutes.
-1 lb spinach
-1/4 cup Parmesan
-salt and pepper to taste
Sautee the spinach until wilted. Season with salt and pepper and sprinkle with Parmesan.
Labels: artichoke, fish, leeks, seafood, spinach
Tuesday, June 03, 2008
Spicy Shrimp Noodle Soup with Bok Choy
A very quick weeknight meal that reheats well.
-1 lb peeled shrimp
-2 packages shirataki noodles
-1/2 onion, sliced
-1 head bok choy, chopped
-2 tb dark soy
-1 tb chili garlic sauce
-1 tb hoisin sauce
-juice of 1 lime
-3 cans chicken broth
Sautee the onions in the doy and chili garlic sauce. Add in the rinsed and drained noodles. Add the other hoisin, lime juice and broth and bring to a boil. Add the bok choy and shrimp, cover, and cook for about 3 minutes. Remove from heat and serve.
Labels: bok choy, homemade, seafood, shrimp, soup
Tuesday, May 13, 2008
Dinner at Anchor and Hope, San Francisco, CA
We decided to give Anchor and Hope a try. It is the newest addition to the SOMA scene from the people behind Salt House and Town Hall. Anchor and Hope is seafood based and has a great selection of small plates. We sat at the (very long) bar and enjoyed our tasty snacks. Giao was disappointed to find that they only serve beer and wine, and do not have a full bar.
Corn and Clam Chowder $8
This soup was a bit sweet, but it was very smooth and there was a nice contrast between the tender clams and the crisp corn kernels.
Fries with Eyes $9
This is a very clever name for these fried smelts, which were melt-in-your-mouth delicious.
Bacon Wrapped Oysters $10
Very, very good. But isn't anything wrapped in bacon delicious?
Cracked Szechuan Pepper Shrimp $12
Although these were not as spicy as expected, they were really quite tasty.
Oysters $2 each
Fine, but nothing special.
Ratings:
Food: 1
Decor: 2
Service: 1
Anchor and Hope
83 Minna Street
San Francisco, CA 94105
Health Code Violations
Corn and Clam Chowder $8
This soup was a bit sweet, but it was very smooth and there was a nice contrast between the tender clams and the crisp corn kernels.
Fries with Eyes $9
This is a very clever name for these fried smelts, which were melt-in-your-mouth delicious.
Bacon Wrapped Oysters $10
Very, very good. But isn't anything wrapped in bacon delicious?
Cracked Szechuan Pepper Shrimp $12
Although these were not as spicy as expected, they were really quite tasty.
Oysters $2 each
Fine, but nothing special.
Ratings:
Food: 1
Decor: 2
Service: 1
Anchor and Hope
83 Minna Street
San Francisco, CA 94105
Health Code Violations
Labels: Decor: 1, Food: 2, restaurant, review, seafood, Service: 1
Monday, May 05, 2008
Cinco de Mayo!
Lime Cilantro Shrimp and Spigariello Fajitas
It was cinco de mayo and so we had to eat something Mexican, or a derivative thereof. In addition to the shrimp, we layered sour cream, cheese, salsa verde, chopped black olives, sauteed spigariello and beans into a low carb tortilla.
Cilantro Lime Shrimp
-3/4 lb shrimp, peeled and halved
-1 handful fresh cilantro, chopped
-juice of 1 lime
-salt and pepper to taste
In a bit of olive oil, sautee the shrimp until just done, the add all of the other ingredients and serve.
Sauteed Spigariello
-1 lb spigariello, chopped
-salt and pepper to taste
Sautee the chopped spigariello in a little olive oil until tender. Season with salt and pepper.
Kicked Up Refried Beans
-1 can refried beans
-1/2 onion, diced
-3 cloves garlic, minced
Sautee the onions and garlic in a bit of oil until golden. Add the refried beans and heat thoroughly.
-3/4 lb shrimp, peeled and halved
-1 handful fresh cilantro, chopped
-juice of 1 lime
-salt and pepper to taste
In a bit of olive oil, sautee the shrimp until just done, the add all of the other ingredients and serve.
Sauteed Spigariello
-1 lb spigariello, chopped
-salt and pepper to taste
Sautee the chopped spigariello in a little olive oil until tender. Season with salt and pepper.
Kicked Up Refried Beans
-1 can refried beans
-1/2 onion, diced
-3 cloves garlic, minced
Sautee the onions and garlic in a bit of oil until golden. Add the refried beans and heat thoroughly.
Labels: avocado, dinner recipes, homemade, Mexican, seafood, shrimp
Sunday, April 06, 2008
Crab Salad with Poached Egg
Since we usually eat bacon and eggs for breakfast, this was a welcome change.
-10 oz crab meat
-2 tb mayo
-2 stalks celery, minced
-1/4 red onion, minced
-juice from 1 Meyer lemon
-salt and pepper to taste
Mix all ingredients thoroughly. Serve with mixed greens and a poached egg.
-2 tb mayo
-2 stalks celery, minced
-1/4 red onion, minced
-juice from 1 Meyer lemon
-salt and pepper to taste
Mix all ingredients thoroughly. Serve with mixed greens and a poached egg.
Labels: brunch recipe, crab, homemade, salad, seafood
Thursday, February 14, 2008
Valentine's Dinner at Home
We try to avoid the over-priced prix fixe situation you almost always encounter if you try to go out on Valentine's day. And we like to try to celebrate this most Hallmark of holidays in a decidedly non-commercial way. So, our tradition is surf and turf flanked by fondue on either side, at home.
Cherry Tomatos, Bread Cubes, Brocolli Florets and Pickled Onions
All for dipping in ooey-gooey cheese.
The Cheese Fondue
This year we tried a mixture of cheese, one being garlic cheese and it was quite strong, although still good. Also, last year we omitted the cornstarch and the cheese was a bit stringy. This year we added the cornstarch and the texture was a tad grainy, but much easier to dip into. We have not yet perfected the texture, but I suppose we have plenty of years ahead of us for that.
Beer Steamed Crab Legs
We simply steamed these king crab legs in beer until heated through, then dunked in garlic butter and a bit of lemon juice.
Dry Aged Ribeye, Pan Fried
Since this was a premium, dry aged cut of meat, we simply seasoned with course salt and pepper, then pan fried in butter and oil for about 3 minutes on each side for rare. It was quite good.
Whiskey Chocolate Fondue
Giao isn't that into sweets, but Alexis is a sucker for any kind of dark chocolate. For this version, we added some whiskey for flavor.
Tangerines
Blackberries
Cherry Tomatos, Bread Cubes, Brocolli Florets and Pickled Onions
All for dipping in ooey-gooey cheese.
The Cheese Fondue
This year we tried a mixture of cheese, one being garlic cheese and it was quite strong, although still good. Also, last year we omitted the cornstarch and the cheese was a bit stringy. This year we added the cornstarch and the texture was a tad grainy, but much easier to dip into. We have not yet perfected the texture, but I suppose we have plenty of years ahead of us for that.
-2 cups grated sharp cheddar
-2 cups grated roasted garlic cheese
-1/2 cup dry while wine
-1 tb lemon juice
-2 tb cornstarch
In a fondue pot (we love our Cuisinart CFO-3SS Electric Fondue Maker
) melt the cheese, then add the other ingredients, stirring frequently, until the cheesy mixture is uniform. Then dip to your heart's content.
-2 cups grated roasted garlic cheese
-1/2 cup dry while wine
-1 tb lemon juice
-2 tb cornstarch
In a fondue pot (we love our Cuisinart CFO-3SS Electric Fondue Maker
) melt the cheese, then add the other ingredients, stirring frequently, until the cheesy mixture is uniform. Then dip to your heart's content.
Beer Steamed Crab Legs
We simply steamed these king crab legs in beer until heated through, then dunked in garlic butter and a bit of lemon juice.
Dry Aged Ribeye, Pan Fried
Since this was a premium, dry aged cut of meat, we simply seasoned with course salt and pepper, then pan fried in butter and oil for about 3 minutes on each side for rare. It was quite good.
Whiskey Chocolate Fondue
Giao isn't that into sweets, but Alexis is a sucker for any kind of dark chocolate. For this version, we added some whiskey for flavor.
-2 cups semi-sweet chocolate chips
-1/2 cup heavy cream
-2 tb whiskey
Put all ingredients into the fondue pot and melt, stirring constantly until uniform. Then dip whatever tastes good. We stick to fruit, but some people like cake and marshmallows and that sort of thing.
-1/2 cup heavy cream
-2 tb whiskey
Put all ingredients into the fondue pot and melt, stirring constantly until uniform. Then dip whatever tastes good. We stick to fruit, but some people like cake and marshmallows and that sort of thing.
Tangerines
Blackberries
Mangoes
Labels: beef, dessert recipes, dinner recipes, fondue, homemade, seafood
Saturday, February 09, 2008
Feast at Giao's Aunt and Uncle's House
Whole, Steamed Crabs
Delicious.
Blackberry Tart
The blackberries available in LA were not as sweet as those in SF these days, so this tart was a bit more, well, tart, than expected. However, those of us who don't eat a lot of refined carbs really enjoyed it. Giao's grandma, however, recoiled at first bite.
-3 cups blackberries
-1 cups plus 2 tb flour
-1 stick cold butter, diced
With your fingers, incorporate the cold butter into the flour until the mixture resembles course corn meal. Then form into a ball, adding 1 tb water at a time until you can do so. Press the dough into a pie pan and bake for 10 minutes on 350. Then add the blackberries and bake for about and hour, until berries are bubbly and crust is golden.
-1 cups plus 2 tb flour
-1 stick cold butter, diced
With your fingers, incorporate the cold butter into the flour until the mixture resembles course corn meal. Then form into a ball, adding 1 tb water at a time until you can do so. Press the dough into a pie pan and bake for 10 minutes on 350. Then add the blackberries and bake for about and hour, until berries are bubbly and crust is golden.
Blueberry Pear Tart
Same recipe as above, but substitute 1 diced pear and 1.5 cups blueberries.
Mangos, Strawberries and Oranges
Baked Fish with Coconut Milk and Ginger
The above fish, rolled up with lettuce in a rice paper wrapping.
Snack of Rice Flour Patty with Dried Shrimp Sauce
BBQ Short Ribs
These were a little sweeter than ours, but were still very tasty.
Quail Egg Wrapped in Shrimp Paste, Deep Fried
Wow. These were awesome. This little, hard boiled quail eggs were encased in shrimp paste, then rolled in panko, then deep fried. They were so good. Pictured above and below.
Gumbo
This was quite good, although oddly not spicy.
This was quite good, although oddly not spicy.
Labels: dessert recipes, fish, homemade, seafood, soup
Sunday, December 09, 2007
Lunch at Giao's Parents' House, Radnor, PA
Lobster
Roasted and served with lemon and melted butter. Hard to eat, but very tasty.
Leftover Prime Rib
We sliced and sauteed our leftover prime rib and it was still very tender and flavorful.
Chocolate Cake with Fresh Berries
It was Giao's sister's husband's mother's birthday, so Alexis baked a chocolate cake.
-1 stick butter
-1 3/4 cup sugar
-2 1/2 cup flour
-3oz baking chocolate, melted
-1 tsp salt
-3 eggs
-1 tsp baking soda
-1 1/2 cups milk
-1 tsp vanilla
Cream the butter and the sugar, then beat in the eggs, one by one. Then add the vanilla, then the melted chocolate, then the milk. In another bowl mix the dry ingredients, then add to the wet ingredients. Bake on 350 until a toothpick comes out clean, about 30 mins.
-1 3/4 cup sugar
-2 1/2 cup flour
-3oz baking chocolate, melted
-1 tsp salt
-3 eggs
-1 tsp baking soda
-1 1/2 cups milk
-1 tsp vanilla
Cream the butter and the sugar, then beat in the eggs, one by one. Then add the vanilla, then the melted chocolate, then the milk. In another bowl mix the dry ingredients, then add to the wet ingredients. Bake on 350 until a toothpick comes out clean, about 30 mins.
Labels: beef, dessert recipes, homemade, lobster, seafood
Saturday, November 17, 2007
No-Turkey Pre-Thanksgiving Dinner
Again this year we were going to be out of town on Thanksgiving, so we decided to have Thanksgiving a week early. We didn't do a turkey because Giao finally convinced Alexis that if turkey were any good, people would eat it more often than once a year. We did a prime rib instead, which was a great success, and way better than turkey. There were about 20 people and lots of food and overall, it was a tasty, good time.
Apple Pie
We used Jonagold apples, for no other reason than that they were available at Costco and they turned out to work very well. They cooked up soft, without being mushy and held their shape. They were sweet, but not too sweet.
Mint, Watermelon and Ricotta Insalata Appetizer
This tasty appetizer was made by our friend, K.
Cheddar Chive Scones
These were not so much of a crowd pleaser this time around as they have been in the past. But we still like them.
-3 cups flour
-1 tb baking powder
-1 tb sugar
-2 ts salt
-1/2 cup chives, finely chopped
-2 cups grated cheddar
-2 cups heavy cream
Combine the dry ingredients. Mix in the cheese and chives. Add the cream and stir until a dough forms. You may need to add a little more cream to get a dough to form. Put the dough on a floured surface and knead a several times, until the dough is smooth. Separate the dough into 2 parts and form each into a disc about 1 in thick. Cut each disc into 8 trianuglar pieces. Spread out the pieces on a large, greased cookie sheet and bake on 400 for 20 minutes, or until golden brown.
Turkey Made of Fruit
Since our Thanksgiving was lacking a turkey our friends, N and L, came with this incredibly creative turkey made of fruit. Clever and tasty.
Mustard Balsamic Salmon
We thought it might be nice to have an alternative to prime rib, so we made a salmon too. This last minute marinade turned out great.
Chocolate Pecan Pie
Chocolate Pecan Pie
-1 recipe pie crust (see Apple Pie above)
-1 cup pecans
-1 cup semi-sweet chocolate chips
-4 eggs, beaten
-1/2 cup sugar
-1/2 cup brown sugar
-1/2 cup light corn syrup
-1/2 ts vanilla extract
-1 pinch salt
Combine the sugars, corn syrup, vanilla, salt and eggs. Stir in the pecans and chocolate chips. Pour into a partially baked pie shell and bake on 375 for 45-50 minutes.
Pumpkin Pie
We don't like pumpkin pie, but it's Thanksgiving (almost).
-1 recipe pie crust (see Apple Pie above)
-15 oz unsweetened pumpkin puree
-3/4 cup packed brown sugar
-2 ts each ground ginger and cinnamon
-1 ts nutmeg
-1/2 ts salt
-1 and 1/3 cup half and half
-3 eggs, beaten
-1 ts vanilla extract
In a sauce pot, combine the pumpkin and spices over low heat, stirring for a couple of minutes. This mellows the spices a bit. Dump the mixture into the food processor and puree for a minute. Add the half and half while pureeing, then the vanilla, then the eggs, one by one. Pour into partially baked pie shell. Bake at 375 for 1 hour or until a toothpick comes out clean.
Cranberry Sauce
-4 cups cranberries
-juice and zest of 1 orange
-1 cup water
-1 tb fennel seeds, crushed
-1/2 cup sugar
Combine all ingredients and cook over low heat until the cranberries burst and a thick sauce is formed.
Roasted Root Vegetable Salad with Pumpkin Seeds and Pomegranate
This was another dish contributed by our friend K. It was the embodiment of fall.
Creamed Spinach
You can't have prime rib without creamed spinach and Alexis' version is very good.
-6 lbs spinach
-5 shallots, diced
-1 head garlic, cloves minced
-8 strips bacon, cut in lardons
-2 cups cream
-salt and pepper to taste
-a sprinkling of nutmeg
Blanch the spinach, drain and set aside. Start to render the bacon in a pan. When translucent, add onions and garlic. Stir frequently until bacon, onions and garlic are browned. Put the spinach in a towel and squeeze as much liquid as possible out, then chop. Add the spinach and the cream and stir to combine. Season with salt, pepper and nutmeg and continue to cook, stirring every once in a while on low heat for about 1/2 hour.
Vegetable Quinoa Soup
I'm going to refrain from giving the recipe for this soup because, really, it was not very good. I think it could have been good, had it been made right before dinner, as opposed to sitting on the stove over low heat all day, but basically, the quinoa was too cooked and it turned the soup into a thin mush.
Dinner Rolls
This is Alexis' mom's recipe and these rolls are always a hit.
-1 pint milk
-1 egg, beaten
-1/2 cup butter
-1/3 cup sugar
-1 package yeast
-1/4 cup warm water
-1 and 1/2 ts salt
-1/2 ts baking soda
-1 ts baking powder
-flour (there is no predetermined amount, read recipe below)
Scald the milk and remove the film from the top. Add the butter and the sugar to the milk and stir to dissolve. When milk is cool to the touch, add the egg and stir to combine. Dissolve the yeast in the warm water, wait 10 minutes, and add it to the mixture. Then add enough flour to make a thin batter. Let this rise on the counter, uncovered, for 2 hours. Add the salt, baking powder, the baking soda and enough flour to make a stiff dough. Knead the dough on a floured surface until smooth. Put the dough in a greased bowl, cover with a damp cloth and store in the refridgerator for 24 hours before using. Pull off small pieces of dough, roll into balls and place in a greased muffin tin. Bake at 450 for 10 minutes, or until golden brown.
Horseradish-Garlic Crusted Prime Rib (above and below)
Mmm. That's a good looking piece of meat.
Sausage-Sourdough Stuffing
Mashed Roasted Squash
Instead of mashed potatoes, we did squash this year.
Brussel Sprouts with Blue Cheese
Brussel sprouts are the veggie everyone hates as a kid, and only when you get older do you realize that your mom wasn't trying to torture you, she actually likes brussel sprouts. These are a particularly tasty version.
Apple Pie
We used Jonagold apples, for no other reason than that they were available at Costco and they turned out to work very well. They cooked up soft, without being mushy and held their shape. They were sweet, but not too sweet.
Apple Pie
-2 crust recipes (below)
-6 apples, peeled and cored
-1 ts cinnamon
-1/4 cup sugar
-squeeze of lemon
Toss the apples with the lemon, sugar and cinnamon and set aside while you pre-bake the crust. Bake bottom crust on 350, pressed into a pie pan for 10-15 minutes, until just beginning to color. Remove from oven and add the apple mixture. Roll out the other batch of dough and place over the top of the apples, pressing into the edges. Trim excess dough. Poke in several places with a knife or fork to allow for steam to escape. If you do not do this, your pie may explode in the oven. Bake on 35 for about 45 minutes, until the crust is golden brown.
Crust:
-1 cup plus 2 tb flour
-1 stick cold butter, diced
Mix flour and butter with your fingers until it resembles the texture of coarse cornmeal. Add water, 1 tb at a time, until you can form a cohesive ball of dough. Roll or press into a greased pie pan.
-6 apples, peeled and cored
-1 ts cinnamon
-1/4 cup sugar
-squeeze of lemon
Toss the apples with the lemon, sugar and cinnamon and set aside while you pre-bake the crust. Bake bottom crust on 350, pressed into a pie pan for 10-15 minutes, until just beginning to color. Remove from oven and add the apple mixture. Roll out the other batch of dough and place over the top of the apples, pressing into the edges. Trim excess dough. Poke in several places with a knife or fork to allow for steam to escape. If you do not do this, your pie may explode in the oven. Bake on 35 for about 45 minutes, until the crust is golden brown.
Crust:
-1 cup plus 2 tb flour
-1 stick cold butter, diced
Mix flour and butter with your fingers until it resembles the texture of coarse cornmeal. Add water, 1 tb at a time, until you can form a cohesive ball of dough. Roll or press into a greased pie pan.
Mint, Watermelon and Ricotta Insalata Appetizer
This tasty appetizer was made by our friend, K.
Cheddar Chive Scones
These were not so much of a crowd pleaser this time around as they have been in the past. But we still like them.
-3 cups flour
-1 tb baking powder
-1 tb sugar
-2 ts salt
-1/2 cup chives, finely chopped
-2 cups grated cheddar
-2 cups heavy cream
Combine the dry ingredients. Mix in the cheese and chives. Add the cream and stir until a dough forms. You may need to add a little more cream to get a dough to form. Put the dough on a floured surface and knead a several times, until the dough is smooth. Separate the dough into 2 parts and form each into a disc about 1 in thick. Cut each disc into 8 trianuglar pieces. Spread out the pieces on a large, greased cookie sheet and bake on 400 for 20 minutes, or until golden brown.
Turkey Made of Fruit
Since our Thanksgiving was lacking a turkey our friends, N and L, came with this incredibly creative turkey made of fruit. Clever and tasty.
Mustard Balsamic Salmon
We thought it might be nice to have an alternative to prime rib, so we made a salmon too. This last minute marinade turned out great.
-2 large filets of wild salmon
-3 tb whole grain mustard
-3 tb balsmic vinegar
Mix the balsamic and the mustard and pour over the salmon on a large baking sheet. Bake on 375 for about 15 minutes, until flesh flakes with a fork.
-3 tb whole grain mustard
-3 tb balsmic vinegar
Mix the balsamic and the mustard and pour over the salmon on a large baking sheet. Bake on 375 for about 15 minutes, until flesh flakes with a fork.
Chocolate Pecan Pie
This pie is super simple and always a crowd pleaser.
Chocolate Pecan Pie
-1 recipe pie crust (see Apple Pie above)
-1 cup pecans
-1 cup semi-sweet chocolate chips
-4 eggs, beaten
-1/2 cup sugar
-1/2 cup brown sugar
-1/2 cup light corn syrup
-1/2 ts vanilla extract
-1 pinch salt
Combine the sugars, corn syrup, vanilla, salt and eggs. Stir in the pecans and chocolate chips. Pour into a partially baked pie shell and bake on 375 for 45-50 minutes.
Pumpkin Pie
We don't like pumpkin pie, but it's Thanksgiving (almost).
-1 recipe pie crust (see Apple Pie above)
-15 oz unsweetened pumpkin puree
-3/4 cup packed brown sugar
-2 ts each ground ginger and cinnamon
-1 ts nutmeg
-1/2 ts salt
-1 and 1/3 cup half and half
-3 eggs, beaten
-1 ts vanilla extract
In a sauce pot, combine the pumpkin and spices over low heat, stirring for a couple of minutes. This mellows the spices a bit. Dump the mixture into the food processor and puree for a minute. Add the half and half while pureeing, then the vanilla, then the eggs, one by one. Pour into partially baked pie shell. Bake at 375 for 1 hour or until a toothpick comes out clean.
Cranberry Sauce-juice and zest of 1 orange
-1 cup water
-1 tb fennel seeds, crushed
-1/2 cup sugar
Combine all ingredients and cook over low heat until the cranberries burst and a thick sauce is formed.
Roasted Root Vegetable Salad with Pumpkin Seeds and Pomegranate
This was another dish contributed by our friend K. It was the embodiment of fall.
Creamed Spinach
You can't have prime rib without creamed spinach and Alexis' version is very good.
-5 shallots, diced
-1 head garlic, cloves minced
-8 strips bacon, cut in lardons
-2 cups cream
-salt and pepper to taste
-a sprinkling of nutmeg
Blanch the spinach, drain and set aside. Start to render the bacon in a pan. When translucent, add onions and garlic. Stir frequently until bacon, onions and garlic are browned. Put the spinach in a towel and squeeze as much liquid as possible out, then chop. Add the spinach and the cream and stir to combine. Season with salt, pepper and nutmeg and continue to cook, stirring every once in a while on low heat for about 1/2 hour.
Vegetable Quinoa Soup
I'm going to refrain from giving the recipe for this soup because, really, it was not very good. I think it could have been good, had it been made right before dinner, as opposed to sitting on the stove over low heat all day, but basically, the quinoa was too cooked and it turned the soup into a thin mush.
Dinner RollsThis is Alexis' mom's recipe and these rolls are always a hit.
-1 egg, beaten
-1/2 cup butter
-1/3 cup sugar
-1 package yeast
-1/4 cup warm water
-1 and 1/2 ts salt
-1/2 ts baking soda
-1 ts baking powder
-flour (there is no predetermined amount, read recipe below)
Scald the milk and remove the film from the top. Add the butter and the sugar to the milk and stir to dissolve. When milk is cool to the touch, add the egg and stir to combine. Dissolve the yeast in the warm water, wait 10 minutes, and add it to the mixture. Then add enough flour to make a thin batter. Let this rise on the counter, uncovered, for 2 hours. Add the salt, baking powder, the baking soda and enough flour to make a stiff dough. Knead the dough on a floured surface until smooth. Put the dough in a greased bowl, cover with a damp cloth and store in the refridgerator for 24 hours before using. Pull off small pieces of dough, roll into balls and place in a greased muffin tin. Bake at 450 for 10 minutes, or until golden brown.
Horseradish-Garlic Crusted Prime Rib (above and below)
We made some mistakes this time around, but this piece of meat turned out great anyway. Basically, because last time we made a prime rib, there was no jus, and we read somewhere that a great way to make sure there is jus is to add some broth to the bottom of the roasting pan prior to throwing the meat in the oven. This was a very bad idea. In the end, there was no jus and we ended up braising the meat in the beginning rather than creating a nice crust. The meat was cooked about 1 and 1/2 hours before we thought it would be and thus we had to remove it from the oven, cover it with foil and leave it on the counter until our guests arrived. That was not the end of the world, since it held its heat well, and we think we learned from our mistakes.
-4 heads of garlic
-2 jars prepared horseradish
-1/4 cup olive oil
-1 tb salt
-13 lb prime rib
Drizzle the garlic with olive oil, wrap the garlic in foil and bake on 400 for about 45 min to an hour, until the garlic is soft and brown. When cool enough to touch, peel the garlic and put the cloves in a food processor. Add the olive oil, the horseradish, the salt and the pepper and puree until smooth. Season the prime rib with salt and pepper, then slather the prime rib with the garlic paste. This can be done up to 24 hours before you put it in the oven, but should be done at least 4 hours beforehand. Place the prime rib on a rack in a large roasting pan and bake at 500 for 15 minutes. Then reduce heat to 225 and bake until the internal temperature of the prime rib is between 105 and 110 (for rare). Remove from the oven and let rest for at least 30 minutes before carving. Serve with creamed spinach and horseradish.
-4 heads of garlic
-2 jars prepared horseradish
-1/4 cup olive oil
-1 tb salt
-13 lb prime rib
Drizzle the garlic with olive oil, wrap the garlic in foil and bake on 400 for about 45 min to an hour, until the garlic is soft and brown. When cool enough to touch, peel the garlic and put the cloves in a food processor. Add the olive oil, the horseradish, the salt and the pepper and puree until smooth. Season the prime rib with salt and pepper, then slather the prime rib with the garlic paste. This can be done up to 24 hours before you put it in the oven, but should be done at least 4 hours beforehand. Place the prime rib on a rack in a large roasting pan and bake at 500 for 15 minutes. Then reduce heat to 225 and bake until the internal temperature of the prime rib is between 105 and 110 (for rare). Remove from the oven and let rest for at least 30 minutes before carving. Serve with creamed spinach and horseradish.
Mmm. That's a good looking piece of meat.
Sausage-Sourdough Stuffing
-1 loaf sourdough, cubed
-6 sausages
-8 stalks celery, diced
-3 carrots, peeled and diced
-1 onion, diced
-4 eggs, lightly beaten
-1 can chicken broth
-salt and pepper to taste
-1 handful fresh sage leaves, chopped
Remove sausage from casings and sautee until browned, breaking up the sausage into small bits while cooking. Remove the sausage from the pan. In the same pan sautee the onions, carrot and celery until translucent. Pour the egg and broth on the bread and stir to coat. Add the sausage, sageand veggies to the bread mixture. Spead the mixture in a large baking pan bake on 350 for 30-45 minutes, until crust is nice and brown.
-6 sausages
-8 stalks celery, diced
-3 carrots, peeled and diced
-1 onion, diced
-4 eggs, lightly beaten
-1 can chicken broth
-salt and pepper to taste
-1 handful fresh sage leaves, chopped
Remove sausage from casings and sautee until browned, breaking up the sausage into small bits while cooking. Remove the sausage from the pan. In the same pan sautee the onions, carrot and celery until translucent. Pour the egg and broth on the bread and stir to coat. Add the sausage, sageand veggies to the bread mixture. Spead the mixture in a large baking pan bake on 350 for 30-45 minutes, until crust is nice and brown.
Mashed Roasted Squash
Instead of mashed potatoes, we did squash this year.
-4 squash (like butternut or delicata)
-1/2 cup heavy cream
-1/2 stick butter
-salt and pepper to taste
Cut squash in half lenghwise and scrape out the seeds. Drizzle with olive oil and season with salt and pepper. Place on a large baking sheet, flesh side up. Cover with foil and roast on 375 for about an hour, until you can easily pierce the flesh with a fork. Remove from oven and set aside. When cool enough to touch, scrape the flesh into a food processor. Add the rest of the ingredients and puree until smooth.
-1/2 cup heavy cream
-1/2 stick butter
-salt and pepper to taste
Cut squash in half lenghwise and scrape out the seeds. Drizzle with olive oil and season with salt and pepper. Place on a large baking sheet, flesh side up. Cover with foil and roast on 375 for about an hour, until you can easily pierce the flesh with a fork. Remove from oven and set aside. When cool enough to touch, scrape the flesh into a food processor. Add the rest of the ingredients and puree until smooth.
Brussel Sprouts with Blue Cheese
Brussel sprouts are the veggie everyone hates as a kid, and only when you get older do you realize that your mom wasn't trying to torture you, she actually likes brussel sprouts. These are a particularly tasty version.
-3 lbs brussel sprouts, trimmed and halved
-salt and pepper to taste
-1 cup crumbled blue cheese
-5 shallots, minced
In a large pan sautee the shallots in a bit of olive oil. When translucent add the brussel sprouts and sautee over medium heat, stirring frequently until they are tender and browned. Season with salt and pepper and stir in the blue cheese. Remove from heat and serve.
-salt and pepper to taste
-1 cup crumbled blue cheese
-5 shallots, minced
In a large pan sautee the shallots in a bit of olive oil. When translucent add the brussel sprouts and sautee over medium heat, stirring frequently until they are tender and browned. Season with salt and pepper and stir in the blue cheese. Remove from heat and serve.
Labels: beef, bread, brussel sprouts, dessert recipes, dinner recipes, fish, salmon, sausage, seafood, soup, spinach, squash
Features:
Alexis' Cookbook
Our Favorite Kitchen Tools
More Useful Kitchen Tools
SeeUsEat 2006 Awards
Roti Round-Up
Burger Battle
Fried Chicken Challenge
Video: Chupaqueso
Video: Zuchinni Lasagna
Cuisine:
Austrian
Chinese
Cuban
Dim Sum
Ethiopian
French
German
Indian
Japanese
Mexican
Middle Eastern
Noveau American
Nueva Latino
Pub Food
Regional American
Singaporean
Spanish
Turkish
Ukrainian
Vietnamese
