20071130
20071128
20071127
20071126
20071125
slippery nipples | nippery slipples
1 part baileys irish cream
1 part butterscotch schnappsadd both ingredients to cocktail shaker with a few ice cubes. shake vigorously.
strain into shot glasses. serve.
(drinksmixer)
20071122
thanksgiving
yellow tail
sparkling wine
south eastern australia
(bevmo)
conundrum
white table wine
california, 2005
(bevmo)
cranberry orange sauce
refrigerated mashed potatoes
turkey pan gravy
sweet potato casserole
butternut squash gratin
green bean casserole
oven-baked stuffing with bacon & apples
turkey roulade
turkey pan gravy
pumpkin crème brûlée
20071116
20071114
acorn squash with brown sugar
original recipe courtesy cook's illustrated, 2004
squash smaller than 1 1/2 pounds will likely cook a little faster than the recipe indicates, so begin checking for doneness a few minutes early. conversely, larger squash will take slightly longer to cook. however, keep in mind that the cooking time is largely dependent on the microwave. if microwaving the squash in pyrex, the manufacturer recommends adding water to the dish (or bowl) prior to cooking. to avoid a steam burn when uncovering the cooked squash, peel back the plastic wrap very carefully, starting from the side that is farthest away from you.
serves 4
2 acorn squash (about 1 1/2 pounds each), halved pole to pole and seeded
table salt
3 tablespoons unsalted butter
3 tablespoons dark brown sugar
sprinkle squash halves with salt and place halves cut-sides down in 13- by 9-inch microwave-safe baking dish or arrange halves in large (about 4-quart) microwave-safe bowl so that cut sides face out. if using pyrex, add 1/4 cup water to dish or bowl. cover tightly with plastic wrap, using multiple sheets, if necessary; with paring knife, poke about 4 steam vents in plastic wrap. microwave on high power until squash is very tender and offers no resistance when pierced with paring knife, 15 to 25 minutes. using potholders, remove baking dish or bowl from oven and set on clean, dry surface (avoid damp or cold surfaces).
while squash is cooking, adjust oven rack to uppermost position (about 6 inches from heating element); heat broiler. melt butter, brown sugar, and 1/8 teaspoon salt in small saucepan over low heat, whisking occasionally, until combined.
when squash is cooked, carefully pull back plastic wrap from side farthest from you. using tongs, transfer cooked squash cut-side up to rimmed baking sheet. spoon portion of butter/sugar mixture onto each squash half.
broil until brown and caramelized, 5 to 8 minutes, rotating baking sheet as necessary and removing squash halves as they are done. set squash halves on individual plates and serve immediately.
squash smaller than 1 1/2 pounds will likely cook a little faster than the recipe indicates, so begin checking for doneness a few minutes early. conversely, larger squash will take slightly longer to cook. however, keep in mind that the cooking time is largely dependent on the microwave. if microwaving the squash in pyrex, the manufacturer recommends adding water to the dish (or bowl) prior to cooking. to avoid a steam burn when uncovering the cooked squash, peel back the plastic wrap very carefully, starting from the side that is farthest away from you.
serves 4
2 acorn squash (about 1 1/2 pounds each), halved pole to pole and seeded
table salt
3 tablespoons unsalted butter
3 tablespoons dark brown sugar
sprinkle squash halves with salt and place halves cut-sides down in 13- by 9-inch microwave-safe baking dish or arrange halves in large (about 4-quart) microwave-safe bowl so that cut sides face out. if using pyrex, add 1/4 cup water to dish or bowl. cover tightly with plastic wrap, using multiple sheets, if necessary; with paring knife, poke about 4 steam vents in plastic wrap. microwave on high power until squash is very tender and offers no resistance when pierced with paring knife, 15 to 25 minutes. using potholders, remove baking dish or bowl from oven and set on clean, dry surface (avoid damp or cold surfaces).
while squash is cooking, adjust oven rack to uppermost position (about 6 inches from heating element); heat broiler. melt butter, brown sugar, and 1/8 teaspoon salt in small saucepan over low heat, whisking occasionally, until combined.
when squash is cooked, carefully pull back plastic wrap from side farthest from you. using tongs, transfer cooked squash cut-side up to rimmed baking sheet. spoon portion of butter/sugar mixture onto each squash half.
broil until brown and caramelized, 5 to 8 minutes, rotating baking sheet as necessary and removing squash halves as they are done. set squash halves on individual plates and serve immediately.
20071113
20071111
celia's paella
original recipe courtesy celia tejada
i was born in the town of ruerrero, in the foothills of the pyrenees mountains in northern spain. paella was always a part of my life there, since my mother used to always cook it at home for the family on sundays. so, i have also made paella part of my life here in san francisco, where i cook it with my own family & friends at our sunday dinners. paella, wine & friendship, bring us together while we enjoy a meal & celebrate life.
serves 4-5
1/2 lb short grain rice (preferred : valencia)
1/2 tsp saffron
1/4 tsp pimenton (spanish paprika)
4 cups chicken broth
1 cup dry white wine
1/4 cup extra virgin olive oil
10 fresh clams
5 fresh mussels
5 large shrimp, deveined/deshelled, butterflied
1/2 lb calamari, sliced
1/4 lb baby scallops
1/4 lb chorizo sausage, sliced
1/4 lb pork tenderloin, diced
1/2 lb boneless, skinless chicken thighs, diced
1/4 lb green peas (or green beans)
1 tomato, diced
192 onion, minced
1/2 tbsp garlic, minced
1/2 bunch scallions, chopped
1 tbsp italian parsley, chopped
1/2 tsp black pepper, freshly ground
1/2 tsp salt
1/2 4 oz jar roasted red peppers, julienned
2 1/2 lemons, cut in half
in paella pan, put in olive oil and turn to medium heat.
once warm, add prawns briefly until they turn golden. remove & place in a side dish.
add calamari and cook just a bit until they have a little color. remove & place in a different side dish.
add onions & garlic. cook until onions are softened.
add chicken, chorizo, pork, saffron, pimoenton, black pepper & salt. mix well.
add calamari & scallops.
add rice evenly throughout the pan. DON'T STIR THE RICE. just make sure it is evenly distributed throughout the pan.
add half of chicken broth & half of wine.
add clams & mussels looking down so that their juices pour into the pan.
spread shrimp around the pan.
add green peas (or green beans) & parsley.
let cook until most liquid has been absorbed by the rice. continue to add liquid as needed.
total cooking time should be near 30 minutes.
serve with lemon halves.
i was born in the town of ruerrero, in the foothills of the pyrenees mountains in northern spain. paella was always a part of my life there, since my mother used to always cook it at home for the family on sundays. so, i have also made paella part of my life here in san francisco, where i cook it with my own family & friends at our sunday dinners. paella, wine & friendship, bring us together while we enjoy a meal & celebrate life.
serves 4-5
1/2 lb short grain rice (preferred : valencia)
1/2 tsp saffron
1/4 tsp pimenton (spanish paprika)
4 cups chicken broth
1 cup dry white wine
1/4 cup extra virgin olive oil
10 fresh clams
5 fresh mussels
5 large shrimp, deveined/deshelled, butterflied
1/2 lb calamari, sliced
1/4 lb baby scallops
1/4 lb chorizo sausage, sliced
1/4 lb pork tenderloin, diced
1/2 lb boneless, skinless chicken thighs, diced
1/4 lb green peas (or green beans)
1 tomato, diced
192 onion, minced
1/2 tbsp garlic, minced
1/2 bunch scallions, chopped
1 tbsp italian parsley, chopped
1/2 tsp black pepper, freshly ground
1/2 tsp salt
1/2 4 oz jar roasted red peppers, julienned
2 1/2 lemons, cut in half
in paella pan, put in olive oil and turn to medium heat.
once warm, add prawns briefly until they turn golden. remove & place in a side dish.
add calamari and cook just a bit until they have a little color. remove & place in a different side dish.
add onions & garlic. cook until onions are softened.
add chicken, chorizo, pork, saffron, pimoenton, black pepper & salt. mix well.
add calamari & scallops.
add rice evenly throughout the pan. DON'T STIR THE RICE. just make sure it is evenly distributed throughout the pan.
add half of chicken broth & half of wine.
add clams & mussels looking down so that their juices pour into the pan.
spread shrimp around the pan.
add green peas (or green beans) & parsley.
let cook until most liquid has been absorbed by the rice. continue to add liquid as needed.
total cooking time should be near 30 minutes.
serve with lemon halves.
20071108
20071105
spicy fig orange microwave jam
original recipe courtesy simplyrecipes.com
1 1/2 cups diced fresh figs (6-10 figs, depending on the size of the figs)
1/2 cup seeded, peeled orange, diced
1 1/2 cups of sugar (reduce if you want, though it won't set as well)
1 1/2 teaspoons grated orange peel
3 tbsp lemon juice
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/2 teaspoon butter
2 (8-ounce) canning jars
place the ingredients in a large ceramic or glass bowl or casserole (we use a 2-quart pyrex measuring cup), stir to combine, let sit for 30 minutes for the fruit to macerate in the sugar.
place in microwave. you will cook the fruit mixture on the high setting for approximately 15 minutes. as soon as the mixture starts to boil, after about 6 to 8 minutes, stop the cooking and stir. continue cooking and stir every few minutes. at about 13 minutes the mixture should start to get viscous. if you spoon out a bit on to a small plate that has been in the freezer, you can push the mixture around a bit with your finger tip to see how thick it is. if it is runny, cook it a couple minutes more. you can also check by seeing how the jam runs off of a spoon. if it seems to firm up a bit as it drips, it's done.
if you use a large pyrex measuring cup as we have done here, you can see that you start with close to 3 cups of liquid. you want to boil it down to 2 cups.
pour out the jam into jars, leaving 1/4-inch of headroom from the top of the jars. if you want to keep your jam in a cupboard, then use sterilized jars (heat them in the oven at 200°f for 10 minutes). if you plan to eat up quickly and will keep them in the refrigerator, regular clean jars will do.
1 1/2 cups diced fresh figs (6-10 figs, depending on the size of the figs)
1/2 cup seeded, peeled orange, diced
1 1/2 cups of sugar (reduce if you want, though it won't set as well)
1 1/2 teaspoons grated orange peel
3 tbsp lemon juice
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/2 teaspoon butter
2 (8-ounce) canning jars
place the ingredients in a large ceramic or glass bowl or casserole (we use a 2-quart pyrex measuring cup), stir to combine, let sit for 30 minutes for the fruit to macerate in the sugar.
place in microwave. you will cook the fruit mixture on the high setting for approximately 15 minutes. as soon as the mixture starts to boil, after about 6 to 8 minutes, stop the cooking and stir. continue cooking and stir every few minutes. at about 13 minutes the mixture should start to get viscous. if you spoon out a bit on to a small plate that has been in the freezer, you can push the mixture around a bit with your finger tip to see how thick it is. if it is runny, cook it a couple minutes more. you can also check by seeing how the jam runs off of a spoon. if it seems to firm up a bit as it drips, it's done.
if you use a large pyrex measuring cup as we have done here, you can see that you start with close to 3 cups of liquid. you want to boil it down to 2 cups.
pour out the jam into jars, leaving 1/4-inch of headroom from the top of the jars. if you want to keep your jam in a cupboard, then use sterilized jars (heat them in the oven at 200°f for 10 minutes). if you plan to eat up quickly and will keep them in the refrigerator, regular clean jars will do.
20071103
20071102
20071101
tilapia with potato crust & chive rosemary oil
original recipe courtesy giada de laurentiis, 2007
yield 2 servings
2 (4- to 6-ounce) tilapia fillets
4 ounces potatoes, very thinly sliced
1/4 tablespoon fresh minced rosemary leaves
1 tablespoon olive oil
1 tablespoon butter
1/4 cup extra-virgin olive oil
1/6 cup minced fresh chives
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
preheat the oven to 375 degrees f.
place the fish fillets on a work surface and season with salt and pepper. top each of the fillets with enough slices of potato to completely cover the surface of the fish, overlaying the potatoes like shingles. sprinkle the potatoes with a bit more salt and pepper, and the rosemary leaves.
heat a large, oven-proof skillet over medium-high heat. add the olive oil and the butter. when the butter is melted and the oil is hot add the fish, potato side down. place the skillet in the oven and bake until the fish is cooked through, about 15 to 17 minutes.
meanwhile, combine the extra-virgin olive oil, chives, salt and pepper in a small bowl.
to serve, place the fish on serving plates, potato side up. drizzle the fish and the plate with the chive oil.
serve immediately.
yield 2 servings
2 (4- to 6-ounce) tilapia fillets
4 ounces potatoes, very thinly sliced
1/4 tablespoon fresh minced rosemary leaves
1 tablespoon olive oil
1 tablespoon butter
1/4 cup extra-virgin olive oil
1/6 cup minced fresh chives
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
preheat the oven to 375 degrees f.
place the fish fillets on a work surface and season with salt and pepper. top each of the fillets with enough slices of potato to completely cover the surface of the fish, overlaying the potatoes like shingles. sprinkle the potatoes with a bit more salt and pepper, and the rosemary leaves.
heat a large, oven-proof skillet over medium-high heat. add the olive oil and the butter. when the butter is melted and the oil is hot add the fish, potato side down. place the skillet in the oven and bake until the fish is cooked through, about 15 to 17 minutes.
meanwhile, combine the extra-virgin olive oil, chives, salt and pepper in a small bowl.
to serve, place the fish on serving plates, potato side up. drizzle the fish and the plate with the chive oil.
serve immediately.
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