By now the holiday season is well under way and its that time of year to pull out your best recipes and mix your favorite cocktails, invite over some friends and celebrate. This weekend we did just that, a very special Christmas dinner for a few family and friends. I prepared a five course meal for 6 people with a wine pairing courtesy of my boyfriend, he is very good about these kinds of things. Together we created a dining experience for our guests that they won't soon forget, too bad none of them had dates, maybe next year, lol. It's not always about what you prepare, if its store bought or homemade, but how you present it to your guests. Creating a warm dining environment is not as difficult, time consuming or expensive as you may think. You can give any dining room the feeling a cozy romantic restaurant by adding a table cloth, place settings, candle lighting, and throw in your favorite wine and you are good to go. With all that being said we had so much fun and the food was delicious, I was able to enjoy my own cooking as if someone else prepared it . I've included my menu and some recipes for you to use in creating your perfect holiday dinner. Enjoy the season and peace in the new year.
Christmas 2007
Appetizer
Grand Cru Steamed Mussels with French Bread
Salad
Spinach with Candied pecans, Goat Cheese, Gala Apples and apple cider vinaigrette
Intermezzo
Ginger-Mint Sorbet
Entree
Rosemary-Garlic Lamb Chops, Roasted Fingerling potatoes and Sauteed Asparagus
Dessert
Egg Nog Spiced Creme Brulee
Rosemary-Garlic Lamb Chops
serves 6
3.5 lb lamb chops
3/4 cup olive oil
3 tb chopped garlic
2 tb chopped fresh rosemary
1 tsp salt
2 tsp black pepper
In a bowl combine the olive oil, garlic, rosemary, salt and pepper mix and pour over chops.
Allow to marinate for a minimum of two hours
Set the over to 400 degrees and cook until the chops reach desired doneness
*Always allow meat that has been marinating to sit out for a few minutes to take the chill off before you put it in the oven, and be sure to season with salt and pepper before cooking.
Egg nog spiced Creme Brulee
Serves 6
1 1/2 cups heavy cream
6 large eggs ( yolks only)
1/4 cup of sugar
1 tsp cinnamon
1 tb nutmeg
1 tsp vanilla extract
1 tb your favorite spiced rum
brown sugar for the brulee
1. In a saucepan heat the cream over medium heat
2. In a bowl mix together the egg yolks, sugar, cinnamon, and nutmeg
3. Add the hot cream very slow*
4. Next add the vanilla and rum
5. once mixed pour into ramekins
6. Place the ramekins into a baking dish then add water to the baking dish about 1 inch deep
7. Bake in a 350 degree oven for 25-35 minutes
8. Chill for at least two hours
9. put an even layer of brown sugar over each one and brown it with a small blow torch
Enjoy
*When adding hot liquid to eggs always pour in small amounts slowly while continuously stirring to smoothly incorporate and to avoid cooking the eggs
E-mail me for any additional recipes or if you have questions about anything
Sunday, December 16, 2007
Sunday, December 2, 2007
The freshest pasta ever...
Yesterday I went to the Dekalb Farmers Market, it is by far my favorite place to shop for fresh meats, organic produce, home-baked breads, and countless other delicious items from all over the world. My trip yesterday led me to pick up some fresh pasta so I could enjoy a quick meal of pasta and toasted Italian Bread. Fresh pasta is different from dry pasta in that it has a shorter shelf life, takes considerably less time to cook, and in my opinion more flavorful. Add fresh pasta to boiling salted water and it's ready in about 3 minutes versus the 12 minutes that dry pasta takes. When you buy fresh pasta store it in an air tight container in your refrigerator, if you can't use it in the next few days, freeze it for later. Fresh pasta is available in a variety of flavors, shapes and textures so everyone is bound to find something they like to enhance their next Italian dinner. My recipe this week brings the focus to the fresh pasta through a delicious pasta and shrimp recipe that can be prepared in less than 15 minutes 10 if you are kitchen whiz, lol enjoy.
Shrimp and Spinach Linguine Alfredo
serves 2
1/2 pound of fresh spinach linguine
2 Tb Olive oil
1 tsp fresh garlic chopped
1/2 tsp red pepper flakes
1/2 pound of shrimp chopped
1/2 cup white wine
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Squirt of lemon juice
salt and pepper to season
1. Bring a pot of salted water to a boil to cook the pasta in
2. Heat a saute pan over medium high heat add the olive oil
3. Add the garlic and red pepper flakes, allow the garlic to brown a little
4. Add the shrimp, season with the salt and pepper, stir once
5. Add the white wine and bring to boil, let it cook down for 1 minute then add the heavy cream
6. Allow the cream to come to a boil and cook down for 1 minute, season with salt and pepper
7. Stir in the parmsan cheese
8. Drain the cooked pasta and add it to the saute pan and toss everything together
9. Serve and Eat
A green salad and fresh bread round out this meal
4 thick slices of your favorite Italian or French Bread
drizzled with extra virgin olive oil and black pepper
Toast
Shrimp and Spinach Linguine Alfredo
serves 2
1/2 pound of fresh spinach linguine
2 Tb Olive oil
1 tsp fresh garlic chopped
1/2 tsp red pepper flakes
1/2 pound of shrimp chopped
1/2 cup white wine
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Squirt of lemon juice
salt and pepper to season
1. Bring a pot of salted water to a boil to cook the pasta in
2. Heat a saute pan over medium high heat add the olive oil
3. Add the garlic and red pepper flakes, allow the garlic to brown a little
4. Add the shrimp, season with the salt and pepper, stir once
5. Add the white wine and bring to boil, let it cook down for 1 minute then add the heavy cream
6. Allow the cream to come to a boil and cook down for 1 minute, season with salt and pepper
7. Stir in the parmsan cheese
8. Drain the cooked pasta and add it to the saute pan and toss everything together
9. Serve and Eat
A green salad and fresh bread round out this meal
4 thick slices of your favorite Italian or French Bread
drizzled with extra virgin olive oil and black pepper
Toast
Saturday, November 24, 2007
Ooh, I got a date...
I have a date with my boyfriend and of course that means one of two things, a night out where he's in control, picking a time, a place and driving or a home cooked meal by me where I am in control. I choose the latter, cooking for someone special is fun and shows them how much you care. People are easier to please than you think so don't go crazy thinking you have to prepare some five star fancy meal, most prefer something comforting, tasty and simple. The classic meat and potatoes will win over anyone and this version is easy but still impressive.
Cracked Pepper Beef with Shallot marmalade and Herb Roasted Potatoes
serves 2
1 lb Flank Steak
1 tb cracked black pepper
Salt, to taste
olive oil to coat, and to cook
For the marmalade
1 cup Sliced shallots
1/2 cup red wine
1 tb brown sugar
Take the flank steak and lightly coat the surface with olive oil
Season with the salt and black pepper on both sides ( you can use more or less pepper depending on the amount of spice you want.
Heat a large saute pan over medium high heat add two tablespoons of olive oil
Cook the steak on each side for 3-5 minutes ( medium rare to medium)
when its finished remove from the pan
Next add the sliced shallots in to the same pan, season and let cook for about 1 minute
Then add the wine and as it comes to a boil add the brown sugar and let it melt in to the wine and shallots.
Remove from the heat and set a side.
To serve slice the steak and pour the shallots on top
Herb Roasted potatoes
3/4 pound red potatoes, quartered( cut in to fours)
1 tsp chopped fresh parsley
1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
1 tsp chopped garlic
salt and pepper to taste
2 tb olive oil
Preheat oven to 400
In a bowl combine the garlic, herbs, and olive oil, stir together
Then add the potatoes and gently toss and season with salt and pepper
Put potatoes on a baking sheet and season one more time lightly
Cook for 20 minutes or until potatoes are tender and golden brown
Serve with the steak and add a tossed salad to this meal and you are good to go.
Enjoy
Cracked Pepper Beef with Shallot marmalade and Herb Roasted Potatoes
serves 2
1 lb Flank Steak
1 tb cracked black pepper
Salt, to taste
olive oil to coat, and to cook
For the marmalade
1 cup Sliced shallots
1/2 cup red wine
1 tb brown sugar
Take the flank steak and lightly coat the surface with olive oil
Season with the salt and black pepper on both sides ( you can use more or less pepper depending on the amount of spice you want.
Heat a large saute pan over medium high heat add two tablespoons of olive oil
Cook the steak on each side for 3-5 minutes ( medium rare to medium)
when its finished remove from the pan
Next add the sliced shallots in to the same pan, season and let cook for about 1 minute
Then add the wine and as it comes to a boil add the brown sugar and let it melt in to the wine and shallots.
Remove from the heat and set a side.
To serve slice the steak and pour the shallots on top
Herb Roasted potatoes
3/4 pound red potatoes, quartered( cut in to fours)
1 tsp chopped fresh parsley
1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
1 tsp chopped garlic
salt and pepper to taste
2 tb olive oil
Preheat oven to 400
In a bowl combine the garlic, herbs, and olive oil, stir together
Then add the potatoes and gently toss and season with salt and pepper
Put potatoes on a baking sheet and season one more time lightly
Cook for 20 minutes or until potatoes are tender and golden brown
Serve with the steak and add a tossed salad to this meal and you are good to go.
Enjoy
Friday, November 23, 2007
Sorry, Ive been away for so long
Sorry, I have not been keeping up with my recipes but now that I am back on track I promise to do better.
Lately I have been on a vegetable kick I have really been enjoying them in all sorts of ways, but i have found the best way to enhance the flavor and maintain the nutritional value is by roasting them in the oven. I have here for you three simple roasting suggestions, the technique is basic and can be used on all type of veggies so if you don't like my suggestions try something else, its just cooking if it turns out horrible throw it away and try something else.
Garlic Roasted Asparagus
1lb Asparagus, trimmed*
3 tb olive oil
2 tsp chopped garlic
salt and pepper to taste
* To trim asparagus simply means the cut the ends off where its not tender. You can find the spot by taking one piece and bending it, where ever it breaks naturally is where you can cut the remaining bunch. Insuring you eat only the tender portions of the asparagus.
Lemon and Olive oil Roasted Brussels Sprouts
1 lb Brussels sprouts, cut in half
3 tb olive oil
1 tb fresh squeezed lemon juice
salt and pepper to taste
Curry Roasted Cauliflower
1 Head of Cauliflower florets
3 tb olive oil
2 tsp curry powder
1 tsp paprika
salt and pepper to taste
For all three recipes
Preheat the oven to 425
In a bowl combine all oil and spices or other ingredients then add the vegetables and gently toss to coat
spread onto a baking sheet and roast for 10 - 20 minutes*
* A tender vegetable like asparagus generally requires less time to cook , cauliflower or other more fibrous vegetables may take longer, keep an eye out. Also take into consideration your personal tastes for desired doneness if you like you veggies more al dente then less cooking time will be required and vice versa.
Enjoy
Lately I have been on a vegetable kick I have really been enjoying them in all sorts of ways, but i have found the best way to enhance the flavor and maintain the nutritional value is by roasting them in the oven. I have here for you three simple roasting suggestions, the technique is basic and can be used on all type of veggies so if you don't like my suggestions try something else, its just cooking if it turns out horrible throw it away and try something else.
Garlic Roasted Asparagus
1lb Asparagus, trimmed*
3 tb olive oil
2 tsp chopped garlic
salt and pepper to taste
* To trim asparagus simply means the cut the ends off where its not tender. You can find the spot by taking one piece and bending it, where ever it breaks naturally is where you can cut the remaining bunch. Insuring you eat only the tender portions of the asparagus.
Lemon and Olive oil Roasted Brussels Sprouts
1 lb Brussels sprouts, cut in half
3 tb olive oil
1 tb fresh squeezed lemon juice
salt and pepper to taste
Curry Roasted Cauliflower
1 Head of Cauliflower florets
3 tb olive oil
2 tsp curry powder
1 tsp paprika
salt and pepper to taste
For all three recipes
Preheat the oven to 425
In a bowl combine all oil and spices or other ingredients then add the vegetables and gently toss to coat
spread onto a baking sheet and roast for 10 - 20 minutes*
* A tender vegetable like asparagus generally requires less time to cook , cauliflower or other more fibrous vegetables may take longer, keep an eye out. Also take into consideration your personal tastes for desired doneness if you like you veggies more al dente then less cooking time will be required and vice versa.
Enjoy
Wednesday, October 24, 2007
"I'm losing my finger lickin mind"
Hello again, its me your favorite food lover dreaming up something good for you to eat. Some of you may recognize my title from the movie I think I love my wife, if you saw the movie you know what I'm talking about, but for those of you who did not here is the story. There is a scene where Chris Rock's character comes home from work and sees chicken for dinner and he says "chicken again " his wife replies " what's wrong with chicken?". Of course that sets him off, he goes on and on about how tired of chicken he has become. Its very funny, but anyway, just in case some of your are going down the same path I'm here to offer up a suggestion. Hopefully the following recipe help you get out the chicken fatigue syndrome.
Enjoy
Plum Chicken with Jasmine Rice and Mixed Veggies
1 lb boneless skinless chicken breast
1/2 cup plum sauce ( its an Asian condiment available a most grocery stores)
1 tbls soy sauce
1 tbls fresh ginger, chopped
1 tbls fresh garlic chopped
1/4 cup sweet chili sauce
Fresh cilantro, chopped for garnish
1. In a bowl combine the plum sauce, soy sauce, ginger, garlic and sweet chili sauce, mix together.
2. Place the chicken in a plastic freezer safe bag and pour the marinade over it and let it sit for a minimum of 30 minutes
3. Place in 375 degree oven and bake until done, about 20 minutes
4. Garnish with the cilantro and serve with the rice and veggies
Rounding out the meal
Jasmine is a wonderfully fragrant rice, only thing to note is that you must rinse it very well before cooking, after that its cooked just like regular white rice. Just follow your packages instructions if you are unsure.
Any vegetables of your choice such as asparagus, bok choy, broccolini, or cauliflower will compliment the meal.
Enjoy
Plum Chicken with Jasmine Rice and Mixed Veggies
1 lb boneless skinless chicken breast
1/2 cup plum sauce ( its an Asian condiment available a most grocery stores)
1 tbls soy sauce
1 tbls fresh ginger, chopped
1 tbls fresh garlic chopped
1/4 cup sweet chili sauce
Fresh cilantro, chopped for garnish
1. In a bowl combine the plum sauce, soy sauce, ginger, garlic and sweet chili sauce, mix together.
2. Place the chicken in a plastic freezer safe bag and pour the marinade over it and let it sit for a minimum of 30 minutes
3. Place in 375 degree oven and bake until done, about 20 minutes
4. Garnish with the cilantro and serve with the rice and veggies
Rounding out the meal
Jasmine is a wonderfully fragrant rice, only thing to note is that you must rinse it very well before cooking, after that its cooked just like regular white rice. Just follow your packages instructions if you are unsure.
Any vegetables of your choice such as asparagus, bok choy, broccolini, or cauliflower will compliment the meal.
Monday, October 8, 2007
Recipes are always for sharing
Recipes are always for sharing, I mean what good are they if you keep them to yourself. I have lots of recipes and all I want to do is pass them along and get feedback from those who try them. This weeks winner is an easy shrimp salad served on ciabatta bread with avocado and tomatoes. I love to make this when I want something gourmet but don't feel like spending all night in the kitchen. This recipe is a guideline so if you don't like something thats in it feel free to skip it. If you love it or hate it let me know.
Shrimp Salad on Ciabatta
1 pound cooked shrimp, rough chopped
1 tblsp red onion, finely chopped
1/4 cup mayonnaise
1 tblsp lemon juice, ( fresh if you have it)
1 tsp cayenne pepper
1/2 avocado diced
2 tbl diced tomato
salt and pepper to taste
1 loaf ciabatta bread
1. In a bowl combine the mayo, lemon juice and cayenne pepper and mix
2. Add the shrimp, onion, avocado and tomato
3. Season with salt and pepper and set it aside for 15 minutes to let the flavors come together
4. Slice the bread 1/2 " thick pieces
5. Build your sandwich and enjoy
Regular potato chips or sweet potato chips are a nice compliment
Shrimp Salad on Ciabatta
1 pound cooked shrimp, rough chopped
1 tblsp red onion, finely chopped
1/4 cup mayonnaise
1 tblsp lemon juice, ( fresh if you have it)
1 tsp cayenne pepper
1/2 avocado diced
2 tbl diced tomato
salt and pepper to taste
1 loaf ciabatta bread
1. In a bowl combine the mayo, lemon juice and cayenne pepper and mix
2. Add the shrimp, onion, avocado and tomato
3. Season with salt and pepper and set it aside for 15 minutes to let the flavors come together
4. Slice the bread 1/2 " thick pieces
5. Build your sandwich and enjoy
Regular potato chips or sweet potato chips are a nice compliment
Wednesday, September 19, 2007
This is just the beginning...
This is the beginning of my expression of all things I love related to food, cooking, eating, drinking, baking, etc, all apart of my path to my culinary nirvana. I am working on recipes for a cook book, planning a catering and personal chef business and reaching out to canine population by creating 100% natural treats for them. I don't know exactly where I am going but the journey sure is interesting. This blog is my space to share, recipes, restaurant reviews, tips and anything else that pops into my mind.
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