Monday, February 28, 2011
Sunday, February 27, 2011
Saturday, February 26, 2011
We have many different bottles of wine- some bought, others gifts from friends. Since we don't really have any specialized knowledge about wine pairing other than "reds with meat, whites with seafood", we tend to pick a bottle from random out of our rack to pair with dinner.
The 2006 Artemis Cabernet Sauvignon is a blend of 92% Cabernet Sauvignon and 8% Merlot.
Focused and complex, the wine opens with aromas and flavors of black fruit—blackberry, currant, and plum—that slowly give way to layers of nutmeg, rosemary, grilled game, and warm pie crust. This firmly structured and full-bodied wine gains depth and richness through the finish.
Enjoy this wine with filet mignon with green peppercorn cream sauce or braised veal shanks with green olives and capers.
"Made almost exclusively from Cabernet Sauvignon, this is a deeply colored, ripely rich young wine that shows masses of blackberries. There are supporting notes of pain grillé, anise, violets, anise and smoky oak, with a firm grounding of minerals."
- Preheat oven to 350 degrees F. lightly grease a small baking dish (spray with pam)
- In a medium bowl, mix together cream cheese, mayonnaise, parmesan cheese, romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
- Transfer the mixture to the prepared baking dish. Top with mozzarella cheese.
- Bake in preheated over 25 minutes, until bubbly and lightly browned.
- bagels, split in half and toasted
- plain cream cheese
- lox (this time we tried scottish smoked salmon from costco! it was delicious!)
- red onion (sliced thinly)
- lemon, cut into wedges
- cherry tomatoes (cut in half) - optional
- freshly ground pepper
- Spread cream cheese over one half of the bagel
- Spread a thin layer of lox over the cream cheese layer
- Squeeze some lemon juice over the lox
- Add capers, red onions, and tomatoes (whatever combination you are happy with)
- Sprinkle some freshly ground pepper over everything
Friday, February 25, 2011
- baby heirloom tomatoes, sliced in half
- fresh basil, torn into smaller pieces
- small mozzarella balls, sliced in half (if using the larger sizes, slice into 1/4 in pieces)
- freshly ground pepper
- artisan bread - we used a wheat/nut loaf my sister in law brought us, but you can use any type of bread you like (country, french or sourdough), just not the white sandwich bread as that flattens out too much when pressed.
- slice bread into 1/2'' slices depending on how firm it is (if it is a denser bread, you can slice it thinner 1/4'')
- butter 1 side per slice, place butter side down on cutting board (or flat service where you will assemble the sandwich)
- place 1 slice of prosciutto over the bottom slice of bread. put the cut tomatoes on top. cover with 1-2 more slices of proscuitto (by putting the tomatoes in between the slices of meat, you prevent the bread from getting soggy from tomato juice when pressed in the grill)
- top with slices of mozzarella to cover 75% of the service.
- top with torn fresh basil
- grind some black pepper
- add the top slice of bread with buttered sides facing out
- place on george foreman grill. Grill until sides are nicely toasted and slightly crunchy.
Monday, February 21, 2011
This is one of our favorite soups. It is hearty and can be enjoyed as a meal.
- 16 oz (1lb) bag of 17 bean & barley mix (I use Trader Joe's but you can probably substitute any mixed dried bean mix)
- 2 -32 oz Chicken Broth
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1 cup carrot, choped
- 1 cup bell pepper chopped
- 1 tsp dried basil
- 1 clove garlic crushed
- 2 Tablespoon olive oil
- 2-3 bay leaves
- 1 can TJ canned tomatoes (I usually use whole tomatoes, and then chop them in the pot so they are big chunks, but this time I used crushed tomatoes)
- salt and pepper to taste
- 1/2 tsp italian seasoning (I use oregano)
- Andouille chicken sausage
- De-gas the beans. You can either do this by soaking the beans overnightin a large pot of water, then rinse and drain. Or, to quick soak them - in a large saucepan, cover dried beans with triple their volume of cold water. Bring water to a boil, then lower heat and cook uncovered beans over moderate heat for 2 minutes. Remove pan from heat and soak beans for one hour.
- Pour 4 cups of chicken broth into pot with the beans.
- In a separate pan, cook onion, celery, carrot, pepper, basil and garlic in olive oil until soft.
- Combine this mixture with remaining ingredients into the bean pot and add more broth if necessary.
- Simmer covered for about 1 hour to desired tenderness. Be sure to occasionally check liquid level and add more broth if necessary.
- In the meantime, slice sausage into 1/4 in thick slices on a diagonal, then pan fry.
- When beans are done, add sausage to soup and simmer another 10 min.
- Salt and pepper to desired taste
Sunday, February 20, 2011
Saturday, February 19, 2011
Friday, February 18, 2011
Thursday, February 17, 2011
Wednesday, February 16, 2011
- 1 package of bacon - cut slices in half
- dates - however many dates you want to make. we ate 20 between the two of us easily, but I think a "normal" serving size is probably something like 3-6 dates per person.
- blue cheese - whatever kind you like
Tuesday, February 15, 2011
Monday, February 14, 2011
Sunday, February 13, 2011
As much as we enjoy eating out, there is probably nothing we enjoy more than a night at home, cooking together with friends. Last night, our friends S and A came over and we made dinner together. Normally, I'll post one or two recipe from a particular meal, but this dinner was so amazing that throughout the day today, I will be publishing all the recipes!
- Drinks: Ginger cocktails with candied ginger, Sake
- Appetizer: Red snapper and scallop ceviche
- Main course: Seared ahi tuna with mango ginger mint salsa
- Sides: cucumber sunomono, kelp seaweed salad (the only thing that was bought!), roasted edamame
- Dessert: Molten chocolate cake with green tea ice cream.