Saturday, September 30, 2006
Easy to throw together while you're doing other things and pop in the oven. I only made half the recipe and it still came out perfect. Mine was a nice sharp cheddar and I added half and half, remember, I was cleaning the fridge. We ate it for dinner, then lunch and I had one little square left so it was wrapped in foil, marked and thrown in the freezer. I know, I can't bare to throw away good food.
Why do I call it bullet proof? One night after vacation, and the leftover had been in the freezer three weeks, I needed a supper just for me. Hmmm. Removed the foil, wrapped it in plastic and popped it in the microwave for a few minutes. When I heard it sizzle it was ready. It was still as tasty as the first night I made it.
Couldn't kill it if you tried.
Thursday, September 28, 2006
Not living close I get my pastrami fix from The Hat, there's one in Simi, but just the thought of Johnnies, that greasy joint, makes my arteries quiver, hmmmmm, onion rings. Philly might have their cheese steaks but The Hat and Johnnies have the market on pastrami.
After you order, from some of the oldest waitresses I've ever seen, they bring you this wonderful bowl of cold kosher pickles. Eating three or four is a must, then a rootbeer, pastrami, and onion rings. I don't know what is better. Well maybe Tito's around the corner but that's for another post.
4047 Sepulveda Blvd (cross street: Washington Place)
Culver City, California 90230
Tuesday, September 26, 2006
What was the best? Pepperoni Bread in New Jersey. Seems like it's been a staple there for years and I've got to come up with a recipe. Second was a cheese steak. Amazing when done right and since we stayed with two Philly born cousins they treated us to the authentic. Third was the Philly soft pretzel and I have to say, they were different than all others I've tasted. I think the common denominator for these treats was the bread, it must be the water.
So any Philly cooks out there, send me a recipe for Pepperoni Bread and I'll give it a try with my west coast water.
Monday, September 25, 2006
"little bird" reminded me of LauraRebecca's recommendation on selling her home, BAKE COOKIES!!! And that I did. The house didn't sell, BUT we did have some inquiries.
I posted some info on my personal site if you are wanting to know more click here.........http://tombstonetumbleweed.blogspot.com/2006/09/it-was-cookies.html
The cookie recipe is straight off the Quaker Oats box......but the vanilla was a wonderful vanilla paste that sister moon and I got on our recent trip to Surfas.
I am going to be away from the computer for a couple of days. Hopefully we will hear from sister Moon soon as she returns from her vacation.....................stay tuna'd!
Sunday, September 24, 2006
I knew we were going to be busy doing our chores so I planned ahead, for once. I had been to my local Pannera Bread store and they had some tasty looking fccacia breads in the case. Picked up a couple of those as they are small nine inch size. Having just been to the farmer's food stand and got what looked to be the last of the good summer tomatoes, all I could think of was a gorgonzola, tomato foccacia bread treat.
The bread already had the basil baked in sooooo I loaded up the gorgonzola on top of the fresh tomatoes which include several turns of the pepper mill, popped it in a 475 degree oven for 10-15 minutes. Lunch is served!
Now I am off to bake some oatmeal cookies for our Open House.........wish me luck and stay tuna'd!!!
Thursday, September 21, 2006
But I digress.
I happened to walk by the fish market the other day and saw that they had some wonderful fresh Key West shrimp. That is such a treat because it means the waters are cooling down. Shrimp not good in warm water, sorta like me in warm weather.
I came up with this............easy and quite tasty!
Shrimp and Rice
1 can 14 oz. Muir Glen fire roasted tomatoes
½ pound large shrimp shell and tail removed
2 bell peppers – one red, one green
1 small onion chopped
2 whole cloves garlic
handful of green peas frozen are OK
¼ cup shredded carrots
red pepper flakes
fresh chopped basil
white wine OR
splash or worstershire sauce
Rice – your choice
I like to roast the vegetables then add them to the sauce. They add a lot of flavor. So I seed and coarse chop both peppers, coarse chop onion, peel garlic and leave whole. Spread this on a baking sheet, sprinkle with a little olive oil, salt and pepper. Roast in a 450 degree oven for 10-15 minutes, just keep an eye on them to not burn but charred is good.
While veggies are roasting put the can of tomatoes in a heavy skillet, juice and all to heat thru and reduce down some. You can also be cooking the rice of your choice. I chose a white sticky rice which is my husbands favorite rice. But this would go well with brown or a wild rice mixture as well. Once the veggies are roasted mix them in the pan with the tomatoes that have been reducing. Now is the time to check for extra liquid I used a dry white wine, but a chicken broth could also be used. The garlic that roasted along with the veggies is now soft so run a knife thru the garlic and add to the mixture. Add the shrimp, peas, carrots, worstershire sauce, a few red peppers flakes and simmer on low heat till shrimp has turned pink.
ps.......sister moon wouldn't be partaking in this dish as she is deathly allergic to seafood. Look for her upcoming posts on her trip. I can just feel them eating at some pretty special spots. Cannot wait to hear all about it.
Tuesday, September 19, 2006
Holy cow I couldn't get past the word Christmas.
I must tell you I have not made this recipe - but it does sound good. So I'm gonna pass this recipe treat along to y'all...........and ask the question Do you make food items for holiday gift giving?
Tangy Lemonade Bars Mix
2 1/4 cups all-purpose flour
1 cup sugar
1 cup dried cranberries
1 T. grated lemon peel
3/4 t. baking soda
3/4 t. salt
1. Layer ingredients attractively in any order into 1-quart food storage jar
with tight-fitting lid. Pack ingredients down slightly before adding another
2. Cover top of jar with fabric; attach gift tag with raffia or ribbon. Makes
one 1-quart jar.
1/2 cup butter, softened
1/3 cup thawed frozen lemonade concentrate
1 jar Tangy Lemonade Bars Mix
1. Preheat oven to 375° F. Lightly grease 13 x 9 - inch baking pan.
2. Beat butter in large bowl until smooth. Beat in lemonade concentrate and
egg until blended. (Mixture may appear curdled.)
Add bar cookie mix to butter mixture; stir until well blended.
3. Press dough evenly in prepared pan. Bake 20 to 25 minutes or until golden.
Cool completely in pan on wire rack. Cut into bars. Makes 2 1/2 dozen bars
Monday, September 18, 2006
wow, did that taste good going down. can you guess what else i got to on my list? here's a hint...the dogs are hungry.
p.s., this is why i don't have kids.
Thursday, September 14, 2006
When I spoke to friends last week I told them I would plan lunch so we could just sit and chat at home and not be rushed in a restaurant. They were only able to spend a few hours so we wanted to yak to share some gossip and of course eat.
I prepared a "go to frittata "that I have made several times in the past and so very easy. I had some leftover spinach from the previous nites dinner as well as some carmelized onions. Hoping for a red pepper in the refrigerator and there ya have the makings for an easy fritata. To accompany the mini frittatas I cooked up some hash browns, toasted some bagels, and sliced up what is probably the last cantaloupe of the season. Oh yes the adult iced cappucinno......recipe to follow.
Food and friends - what more could you ask for.
1/2 cup sugar
3 tablespoons water
a little crushed ice - but not enough to dillute coffee
2 cups freshly brewed espresso, chilled
6 tablespoons amaretto liqueur
1 cup whipping cream, chilled
Stir the sugar and water in a small saucepan over medium heat until the sugar dissolves, about 5 minutes.
Cool the sugar syrup completely.
I made this the nite before and added the amaretto and a dollop of whipped cream just prior to serving. Crumble a piece of amaretto cookie on top of the whipped cream.
8 large eggs
1/2 cup whole milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/2 cup sauted spinach fresh or frozen chopped
1/4 cup red bell pepper sauted
1/4 carmelized onions
1/3 cup freshly grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
Preheat the oven to 375 degrees F.
Litely oil your muffin tins (I use the 3" tin)
Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the spinach,peppers, onions, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the tins. I timed it to be about 18-20 minutes using this size of muffin tin. Use smaller tins and the cooking time would shorten. They will puff over the edge a bit.
Ham and asparagus is another good combo for this fritatta.
Let me know what combination of flavors and ingredients you use. It's that kind of a dish.
Tuesday, September 12, 2006
So when we came home sister was on the computer and found a panna cotta recipe that she thought was good. But sister moon just left to go on vacation with husband. Maybe it is on her delicious. I shall go look. BUT if anyone has a meyer lemon panna cotta recipe that has been tried please let me know. So stay tuna'd I'm on the hunt!
Also in the above photo adorning the plate is a rasberry coulis.
Sunday, September 10, 2006
The chicken was Costco's cooked roaster and the apples, Grannie Smith. The farmer's market asparagus was blanched and it stayed nice and crisp even as a leftover. Chopped pecans, cilantro, sliced green onion, and canned garbonzo beans rounded out this orzo salad. Topped with Newman's Own Sesame Ginger dressing it was a full meal.
We dressed the salads individually as two helpings were heading to the Hollywood bowl the next night that kept everything fresh and crunchy. And it travels well too!
Try this dressing for marinating chicken or pork … and while your at it check out Mr. Newman's web site for some recipe ideas.
Friday, September 08, 2006
Five Foods You Should Eat Before You Die!
I Doodles was recently tagged by annie from http://constructivesalad.blogspot.com to participate in the Foodbloggers Guide to the Globe started by Melissa at The Traveler's Lunchbox
Because I love to travel – let’s do this on a virtual travel odyssey
1. Now I know that everyone cannot eat seafood, sister moon happens to be one that I know of, but I love most every kind of seafood out there. So let’s go to San Francisco and find some CIOPPINO. One of my favorite meals because it is nothing fancy, Cioppino is a fish stew that has some very tasty ingredients and usually accompanied by some sourdough bread great for soaking up some of that sauce. Think I’ll go to Scoma’s, a restaurant that I first ate cioppino. At that very moment I fell in love with the dish and the city.
2.Let’s toddle on over to Italy cause it’s where I would love to be. I’ll pick anywhere preferably the countryside, but Milan and Rome hold a special place in my heart. May I should drag Michael Chiarello and/or Giada De Larentis along for the trip. What tour guides they would be! And fun too! I also am going to choose a WHITE PIZZA. I am quite fond of the rustic style that is cooked on a grill. Not that perfectly round American version, not that it is bad mind you, but this is a pizza you should really try. Like I said I like the white version but hey it’s your pizza put on it what ever you dare. Thanks sister moon for making me this delightful dish and sending me home with the recipe. How bout a crispy pinot gris to go with the pizza and some poached pears drizzled with lavender honey. Oh my god I am there can you tell!!!
3. So Munich is not all that far from Italy - let's go have a beer or three. I am a beer snob and am not that fond of American beers.....but some of the European beers are very much to my liking as are some Mexican beers but we may tackle that later. Back to Munich for the moment. I know the Beer Gardens are mostly for the tourists but they are fun - the music is loud - the waitstaff are amazing and the beer is damn tasty. Have a German sausage slathered in German mustard while you enjoy the beer and the fun music.
4. Canada , Toronto to be precise, has some of the very best Chinese food this side of China. The very tastiest potstickers I have ever had the pleasure of eating. I have not been to China and probably never will but I have been to Toronto a lot and it seems we gravitate toward the Chinese sections of town everytime.
5. Now I am very torn between Mexico and Maine. This is very difficult because I love lobster and eating lobster in Maine would be my choice. At one of those beat up losbter shacks on a pier when the lobsters just come in the the wife of one of the fisherman boils up a bunch while you wait..don't forget the melted butter. But Mexican food of any kind eaten in a little spot called Topolabumpo, perched on the side of the road on a cliff overlooking the gorgeous Pacific Ocean. Now that is where I wanna be.
Hope you enjoyed my trip.............I did fer sure.............thanks for joining me.
Thursday, September 07, 2006
So we're there and had to browse the touristy shops a bit and found a few trinkets for Little Bird, how we wished she could have joined us, and had to buy some Jamoncillo, one of my favorite Mexican candy. I'm looking for a recipe if anyone has it. It's a milk fudge and it should be simple. That only left eating lunch at Cielito Lindo's.
Lunch is pretty simple, three taquitos, guacamole and beans. Their guacamole is different, more of a green chile tomantillo sauce with some kick. It's thin and powerful. For years I tried to copy the recipe then gave up. Why would I want to ruin the experience? We've been going there for the taquitos con guacamole since 1957, and I think they'll be here for another fifty years. It is reassuring that it hasn't changed a bit, nothing. Well, about twenty years ago they did get radical and offer tamales, they are good as well but way too filling. I'd rather eat the taquitos.
Monday, September 04, 2006
The other zucchini is a "white" squash and couldn't tell the difference with that one. They are a little "squattier" than regular. The Cue balls come in green and yellow and are quite attractive on the plate.
The others in the cast?
A nice pork loin, brined for about five hours and grilled. We also had grilled onions and roasted green beans. A nice crisp Luna Pinot Griggio.
Check out some other "fresh" ideas at Festa al fresco.