tag:blogger.com,1999:blog-65506734216772326582024-02-21T06:13:23.131-05:00Eating RealWelcome to Eating Real, a food blog - a Flog! :)
It is all about the experience of food.
I'm no foodie, gourmet or chef. But, that doesn't mean I can't enjoy food - making, creating and eating it. Join me!Unknownnoreply@blogger.comBlogger11125tag:blogger.com,1999:blog-6550673421677232658.post-8657020648973444472009-12-19T19:01:00.004-05:002009-12-19T20:02:23.668-05:00Happy Accident: Lamb StewThose of us on the Eastern seaboard are enjoying a day of quiet, as the great Snowpocalypse of 2009 has forced us indoors. It seems that many of us (based on my anecdotal survey of FB statuses) are taking a queue from the best of Americana and have hunkered down with wine, chili (or stew), and holiday goodies. Count me as one of the crowd. However, due to a happy accident of bare shelves, I ended up with ground lamb instead of my usual beef. I've never cooked lamb before, ground or otherwise, so I headed to the Internet. I ended up at americanlamb.com, a website by a lamb industry group, which had a recipe for "Chef Tim Love's Spicy Lamb Chili" (http://www.americanlamb.com/recipes/browserecipes/groundlamb.aspx). I used this recipe as a start, but knew it would be too spicy for my taste and modified slightly. Here's the recipe I ended up with. The result was a savory chili with heat, tang and depth.<br /><br /><span style="font-weight: bold;">Laura's Snowpocalypse Lamb Chili</span><br />- olive oil<br />- 1 lb. ground lamb<br />- 3 cloves garlic (could do more)<br />- 2 c. onion<br />(in the future, I think I'll try shallots for sophistication)<br />- 1/2 c. red wine (I used a cabernet sauvignon from Chili)<br />- 1/2 tsp. ground chipotle chili pepper (could use real)<br />- 1/4 tsp. ground red cayenne pepper (I will prob. use all chipotle pepper in the future)<br />- 1/2 tsp. oregano (I will try basil in the future)<br />- 1/2 tsp. allspice<br />- 1/4 tsp. cinnamon (could up to 1/2 tsp.)<br />- 1 tbsp cumin<br />- 2 1/2 tbsp tbsp chili powder<br />- 3 14.5 oz cans diced tomatoes (with juices)<br />- 14 oz dark red kidney beans (could replace with great northern or cannellini beans)<br />- 15 oz great northern white beans (could replace with dark or light red kidney beans, but gives nice color)<br /><br />In large pot sautee onion, lamb, and garlic until lamb is browned. Add red wine. Add seasonings until well blended. Add tomatoes and beans. Bring to boil. Turn down heat and simmer for about 20 min., until juices have thickened.<br />Takes 15-20 min. to prepare and 30 min. to cook.<br />Serves 6<br /><br />I ate it straight away, and did not top with anything, mostly because I was so curious to taste it and I forgot. The chili itself has such a complex flavor of the heat working with the tang from the wine and tomatoes, that I hate to add anything to compete. I did wish I had some really good bread to go with it. I'd like to test different cheeses on it. A smoked fontina might work but runs the risk of being too strong. I'm also thinking something like Swiss might be an interesting counter point to the tang. On the other hand, sour cream and chives might provide just the right balance.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6550673421677232658.post-25947177614602415622009-12-03T22:09:00.007-05:002009-12-03T22:21:56.033-05:00My Hawaiian Stir fry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3YdjtCA2caxy0uh8xZDv0Yq8CbsBSb0yutsoic7nI4_4zpKWF2vsMHgnct3ErKfDUm8zjHmM4o5AfOWC8eXqSFXqYKruRd9p_Qb7EmTan1NgID_-ngYkOxb40cPlLUompjZiIhdWMlTw/s1600-h/Hawaiian+stirfry.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3YdjtCA2caxy0uh8xZDv0Yq8CbsBSb0yutsoic7nI4_4zpKWF2vsMHgnct3ErKfDUm8zjHmM4o5AfOWC8eXqSFXqYKruRd9p_Qb7EmTan1NgID_-ngYkOxb40cPlLUompjZiIhdWMlTw/s200/Hawaiian+stirfry.jpg" alt="" id="BLOGGER_PHOTO_ID_5411215972646743858" border="0" /></a><br />I never crave vegetables, and certainly not green peppers. I hate green peppers! But, for some reason the other day, I was craving...green peppers. So, I had to find something tolerable to put them in. So, hence, I arrived at Hawaiian stir fry - a nice, light, delicious dinner. Here's the recipe (and a lousy picture).<br /><br />1 package chicken tenderloins, cut into chunks<br />1 c. green pepper (1 lg.), cut into 1" pieces (feel free to use whatever peppers <span style="font-style: italic;">you </span>are craving!)<br />1 c. onion, chopped<br />1 c. celery, chopped<br />2 c. purple cabbage, chopped<br />2 c. pineapple in chunks (by pre-cut for ease)<br />1/4 c. juice (any kind)<br />1/4 c. soy sauce<br />10 basil leaves chopped<br />salt<br />pepper blend<br />white pepper<br />dash ground red pepper<br />dulse<br /><br />Cut up the chicken into chunks. Cook in the wok with juice, soy sauce, salt and pepper.<br />Pull chicken out but leave juices in.<br />Throw veggies and pineapple in. Enjoy the beautiful sight!!<br />Add basil and other seasonings.<br />Cook until slightly wilted, but not soft.<br />Toss chicken back in for a few final minutes.<br /><br />I served mine on brown rice, but white rice or lettuce are just as delicious.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6550673421677232658.post-57937710513617107672009-11-12T21:46:00.004-05:002009-11-12T23:33:08.033-05:00Delicious Autumn Spiced Apple Coffee Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDrPAGd-unZLqVsIyqstIJA9coWu-A32xGv9HJO2S_3nlVzhe-RkJGW_yFV8IlmUadRSuIt1y-cR99oKgX5KlzTy_HL-0v1qIChJ5j9j8HOU61Vo95t_j5vcsEtKTXkZA2lIvWL0IJMwI/s1600-h/IMG_0121.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDrPAGd-unZLqVsIyqstIJA9coWu-A32xGv9HJO2S_3nlVzhe-RkJGW_yFV8IlmUadRSuIt1y-cR99oKgX5KlzTy_HL-0v1qIChJ5j9j8HOU61Vo95t_j5vcsEtKTXkZA2lIvWL0IJMwI/s200/IMG_0121.jpg" alt="" id="BLOGGER_PHOTO_ID_5403414357602139282" border="0" /></a>Here's a delicious brunch treat for the fall! This is from the <span style="font-style: italic;">Spiced Apple Coffee Cake</span> recipe in "The Williams-Sonoma Cookbook The Essential Recipe Collection for Today's Home Cook". I have to say that it can only be truly perfect with autumn apples straight from the orchard, and all the more rewarding if you pick them yourself.<br />The original recipe calls for a cinnamon bun-like icing. I made the one they recommended but wasn't overly thrilled. It's moist and sweet enough to serve without it. And, if you really need something, vanilla ice cream makes a perfect topper. Enjoy!<br /><br /><span style="font-weight: bold;">Williams-Sonoma Spiced Apple Coffee Cake</span><br />1 3/4 cup all-purpose flour<br />1 1/2 tsp. baking powder<br />1/4 tsp. salt<br />3 tart baking apples (approx. 1 lb.) peeled, cored, coarsely chopped<br />2 tbsp. lemon juice<br />1/2 cup firmly packed brown sugar<br />1 1/2 tsp. ground cardamom<br />1 tsp. ground cinnamon<br />1/2 cup unsalted butter<br />8 oz. cream cheese (secret ingredient makes it super dense and moist!) at room temp.<br />1 1/2 cups granulated sugar<br />1 tsp. vanilla extract<br />2 large eggs<br /><br />Preheat oven to 350.<br />Grease and flour a 9" round or square springform pan.<br /><br />In the first small bowl, stir together the flour, baking powder, and salt.<br />In a second small bowl, stir together the brown sugar, cardamom, and cinnamon.<br />In a third bowl, toss the apples with the lemon juice. Add the second bowl (brown sugar and spices) to the first and toss to coat.<br />In a fourth large bowl, mix the butter, cream cheese, granulated sugar, and vanilla using a mixer on medium-low. Add eggs one at a time mixing thoroughly. Add the dry ingredients a little at a time, mixing until smooth. Fold in apples using rubber spatula. Do not over mix.<br />Spread evenly into pan. Bake 60-70 minutes until top is toasty brown and toothpick or knife comes out clean.<br />Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6550673421677232658.post-78013903030677581982009-01-11T23:31:00.001-05:002009-01-11T23:44:03.027-05:00Light dinner with good companyThis is a great, quick and easy recipe - another one from my brother. Pick your favorite lettuce (I like to include a little red/purple), top it with mandarin oranges (straight out of a can), chicken (pick up a rotisserie) and crunchy chow mein noodles (right out of the can). And, Newman's Own <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3IP_iAVwjp_npxgKgIc68pC1G8nKAAd3WYj2FMwBULIixeqzjs_G0aOCCM-wJWpqMBpzbgA9Iv-hUCSgG3UmfOtYLY1q9-4X1Nr5ziNQRNeovZdApc5ABds0FT44_xHTvfwIwL_eUnf4/s1600-h/IMG_0001.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3IP_iAVwjp_npxgKgIc68pC1G8nKAAd3WYj2FMwBULIixeqzjs_G0aOCCM-wJWpqMBpzbgA9Iv-hUCSgG3UmfOtYLY1q9-4X1Nr5ziNQRNeovZdApc5ABds0FT44_xHTvfwIwL_eUnf4/s200/IMG_0001.jpg" alt="" id="BLOGGER_PHOTO_ID_5290260432373674898" border="0" /></a>Lighten Up Low Fat Sesame Ginger Dressing is the perfect finishing touch.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5-BK8IMWntxs_MGQPcqYaRb7_hJ8BhQJade0gdnb3naypPXEuYhgSBuc_BkdbjHxH5mxt1D8hQcttuE7GTPHrWj4ZOn6ShbZPpfDyzeYwW6qrOgJvOuYeaOM2-e-ehPvzT9AP_I26oa0/s1600-h/IMG_0002.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5-BK8IMWntxs_MGQPcqYaRb7_hJ8BhQJade0gdnb3naypPXEuYhgSBuc_BkdbjHxH5mxt1D8hQcttuE7GTPHrWj4ZOn6ShbZPpfDyzeYwW6qrOgJvOuYeaOM2-e-ehPvzT9AP_I26oa0/s200/IMG_0002.jpg" alt="" id="BLOGGER_PHOTO_ID_5290260437097884178" border="0" /></a><br />My friend, Tina, came over and we had a great evening catching up over this salad, a wheat baguette and red wine. Delish!<br /><div style="text-align: left;"><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6550673421677232658.post-82921142352880228552009-01-11T23:18:00.001-05:002009-01-11T23:30:36.504-05:00Thankful for Thanksgiving!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ5eXLdASn3_Q9KjYmtc4tkwh13TIv8ZsfrJVA-J84xnxQM4LF35e-Z3D_N7zTsQn1pghD8YIDym4Th-gwuzYRpKfGpKqYx7Cc-d7_KBRZc94tY78osrrdf1l0A8A2ukc_CwBZLuuMxMc/s1600-h/IMG_0064.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ5eXLdASn3_Q9KjYmtc4tkwh13TIv8ZsfrJVA-J84xnxQM4LF35e-Z3D_N7zTsQn1pghD8YIDym4Th-gwuzYRpKfGpKqYx7Cc-d7_KBRZc94tY78osrrdf1l0A8A2ukc_CwBZLuuMxMc/s200/IMG_0064.jpg" alt="" id="BLOGGER_PHOTO_ID_5290257704557433682" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBrOEBoH6TEWIDzCf65txXDEqIOsDsCsvYgSeCPRT21KLOW-_Sd8CnKAmIcNMrayHKZvxo5Bxo9dcG4lc_nRC5YO1Bpu6KWwc7zfkgzyZCgYt3Mx3rLmCP-ow_5inoUQC70-SJQ-5BQlo/s1600-h/IMG_0063.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBrOEBoH6TEWIDzCf65txXDEqIOsDsCsvYgSeCPRT21KLOW-_Sd8CnKAmIcNMrayHKZvxo5Bxo9dcG4lc_nRC5YO1Bpu6KWwc7zfkgzyZCgYt3Mx3rLmCP-ow_5inoUQC70-SJQ-5BQlo/s200/IMG_0063.jpg" alt="" id="BLOGGER_PHOTO_ID_5290257694277243346" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQdRn_3MuDJTzOG3_MiGEhyqgfm7n4ONURUTVeKpB6FMFxwc_2CXwgg3lOb5Wbfo7RN5KhQsQj1q-H8M3QkmtdhvxtMMISkVdpLZgKuMOZDbtblMTEdBe_uWP5vLEBk8exuMcyNdIyg9E/s1600-h/IMG_0069.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQdRn_3MuDJTzOG3_MiGEhyqgfm7n4ONURUTVeKpB6FMFxwc_2CXwgg3lOb5Wbfo7RN5KhQsQj1q-H8M3QkmtdhvxtMMISkVdpLZgKuMOZDbtblMTEdBe_uWP5vLEBk8exuMcyNdIyg9E/s200/IMG_0069.jpg" alt="" id="BLOGGER_PHOTO_ID_5290257692323732834" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsUFG1Nl7KoFDO-moMvKMNWa5eLgRB2LzeDEzFbX3lt2xaLsp4iSY-q2fWUWuvfaJAUzQDQrJlNCLdZheSA6ADrBSGZjxCNsYkPnzrrZapF-gZVDb_NjJQ_OMaxrBtPFlobtsEahD2PmI/s1600-h/IMG_0068.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsUFG1Nl7KoFDO-moMvKMNWa5eLgRB2LzeDEzFbX3lt2xaLsp4iSY-q2fWUWuvfaJAUzQDQrJlNCLdZheSA6ADrBSGZjxCNsYkPnzrrZapF-gZVDb_NjJQ_OMaxrBtPFlobtsEahD2PmI/s200/IMG_0068.jpg" alt="" id="BLOGGER_PHOTO_ID_5290257692849597698" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhODUO_qCCC0p7U0CwlxWJ_MxOwXTA-KdEyhZsEf1SVWxbKqLxxUYB88BrbcIoOjHmnlCD72euoaUCY9Syu25Tk040NTKnGY0m3Ki1KLWyYo5321-8FZ4kI6t3qRbZBIWUVWShSxO3qk3M/s1600-h/IMG_0084.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhODUO_qCCC0p7U0CwlxWJ_MxOwXTA-KdEyhZsEf1SVWxbKqLxxUYB88BrbcIoOjHmnlCD72euoaUCY9Syu25Tk040NTKnGY0m3Ki1KLWyYo5321-8FZ4kI6t3qRbZBIWUVWShSxO3qk3M/s200/IMG_0084.jpg" alt="" id="BLOGGER_PHOTO_ID_5290257236243046882" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk69bvmjwD3iiwSEHGVLKa7KrBsynZT9SQLDqWAS_ChqV6aJ61GNo2SaSD8rZQPJDr3P_iEiCQ2k2nKuns6L14OWWy_aPYaWLqcImtcoUSz15W3tJZIJCGQN2eFiGIxaqda9LjTs3K11Y/s1600-h/IMG_0055.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk69bvmjwD3iiwSEHGVLKa7KrBsynZT9SQLDqWAS_ChqV6aJ61GNo2SaSD8rZQPJDr3P_iEiCQ2k2nKuns6L14OWWy_aPYaWLqcImtcoUSz15W3tJZIJCGQN2eFiGIxaqda9LjTs3K11Y/s200/IMG_0055.jpg" alt="" id="BLOGGER_PHOTO_ID_5290257231287352866" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF8TDRbmBw_a0hZ2ZEAsv2WNg9uldUTbciXnZib89eioc1v2XyuazENQeNpDs-uAJJvC-5hg2VDclCitzo0u1WL3dAl2FmVKPpp__O4lv5a-f4SjYnF49c05XyBmHygqTJ5nqiT71_FBs/s1600-h/IMG_0040.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF8TDRbmBw_a0hZ2ZEAsv2WNg9uldUTbciXnZib89eioc1v2XyuazENQeNpDs-uAJJvC-5hg2VDclCitzo0u1WL3dAl2FmVKPpp__O4lv5a-f4SjYnF49c05XyBmHygqTJ5nqiT71_FBs/s200/IMG_0040.jpg" alt="" id="BLOGGER_PHOTO_ID_5290257226040092386" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQu7ltUNDMDathbLNsOvVbK6aMUIR7ygYykCn6fTQkZySUoErXoa3Q8K9yteAhaCC7iuptkp6rw0FYVwPZvmCyqqRKZqcaM5j1BAKqNMtBieCoIngJMRNX0aDEeKr7T3TuqEtgBMvosh0/s1600-h/IMG_0029.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQu7ltUNDMDathbLNsOvVbK6aMUIR7ygYykCn6fTQkZySUoErXoa3Q8K9yteAhaCC7iuptkp6rw0FYVwPZvmCyqqRKZqcaM5j1BAKqNMtBieCoIngJMRNX0aDEeKr7T3TuqEtgBMvosh0/s200/IMG_0029.jpg" alt="" id="BLOGGER_PHOTO_ID_5290257223307201730" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />My lovely, long-time friends, Pete and Kathryn Hunter and their young son, Jay Wesley, were kind enough to have me to their home in London, Ontario, Canada to celebrate American Thanksgiving.<br /><br />Despite the fact that there were only three of us eating the meal directly, we had a spread fit for an army. Our meal was traditional, including:<br /><br />-Turkey (we ended up using a turkey breast due to a foibled grocery run in the States)<br />- Dressing<br />- Gravy<br />- Orange cranberry sauce (Kathryn's recipe)<br />- Mashed potatoes<br />- Green bean casserole<br />- Butternut squash, apple and cranberry bake (http://www.elise.com/recipes/archives/006160butternut_squash_apple_cranberry_bake.php)<br />- Pumpkin pie<br />- Mince meat pie<br />- Cranberry nut pie (Kathryn's recipe)<br />- Whipped cream<br /><br />Most of these recipes are very traditional, like I had in my childhood growing up. And, sometimes, that's the best.<br /><br />The really interesting recipes were Kathryn's and I'm not telling. :) However, the Butternut squash, apple and cranberry bake is very easy and delicious (esp. if you get pre-cut squash). The recipe calls for butter and brown sugar, but they aren't really necessary if the apples are juicy, so it's an easy recipe to reinvent health-wise.<br /><br />Kathryn did teach me how to roll a pie dough from scratch, a skill I'm looking forward to putting into action.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6550673421677232658.post-80024015760442964752009-01-11T22:44:00.000-05:002009-01-11T22:47:37.062-05:00Stir fry (11-23-08)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigo5lDJfKHrLknGuLQYct1KG3yW87KLmxD6lYh6R6CC46mnHGsljkSU0l08t-S8VyAvQ3jxv8kEOCBwieou0UaJClcTLF366os2Nya_bhMyCMDoCJ3FEoBjAhyNZMxCvuueRCUvAcxnZ8/s1600-h/IMG_0016.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigo5lDJfKHrLknGuLQYct1KG3yW87KLmxD6lYh6R6CC46mnHGsljkSU0l08t-S8VyAvQ3jxv8kEOCBwieou0UaJClcTLF366os2Nya_bhMyCMDoCJ3FEoBjAhyNZMxCvuueRCUvAcxnZ8/s200/IMG_0016.jpg" alt="" id="BLOGGER_PHOTO_ID_5290248783247701698" border="0" /></a><br />Back in November '08, my brother came down and he cooked me a delicious chicken stir-fry. Never doubt the ability of a large wok, some chicken tenderloins and frozen veggies to provide a tasty, healthy, substantive meal that lasts.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6550673421677232658.post-30731104087357305982009-01-11T22:33:00.000-05:002009-01-11T22:44:30.695-05:00UpdateGreetings all! I hope you had a wonderful holiday season and that 2009 is off to an auspicious start for everyone!<br /><br />It may have been a while since I flogged, but I've been doing a lot of cooking and entertaining since I last posted. I've been cooking for and/or with friends. I've also been blessed with a few new wonderful and exciting cooking accouterments:<br />- a Dutch Oven (http://www.bedbathandbeyond.com/product.asp?order_num=3&SKU=16048992), something I've wanted for years<br />- a fabulous new cookbook from my brother: <span style="font-style: italic;">The Williams-Sonoma Cookbook The Essential Recipe Collection for Today's Home Cook</span><br /><br />I, of course, have photographic evidence of all this and will post a number of messages to get us all up to date.<br /><br />:o)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6550673421677232658.post-73858695048591832112008-10-14T20:00:00.000-04:002008-10-14T21:31:12.681-04:00Delicious new recipe!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk8L2cdDby_bLQK8V4X1K8XiLa3yEFdhckNud9bMBm6TI4eZNmr8qUsnqGFaq2Ny-9Ucni3X3HfaToH_t3xUiKZ35-nkIj0yKgxhvSCn1POwKf1T96YKq96fd_RI_mIs_p7MdTRh9Rx8g/s1600-h/IMG_0010.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk8L2cdDby_bLQK8V4X1K8XiLa3yEFdhckNud9bMBm6TI4eZNmr8qUsnqGFaq2Ny-9Ucni3X3HfaToH_t3xUiKZ35-nkIj0yKgxhvSCn1POwKf1T96YKq96fd_RI_mIs_p7MdTRh9Rx8g/s200/IMG_0010.jpg" alt="" id="BLOGGER_PHOTO_ID_5257172949578584242" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzJ4Xksil4z-L7TboA1vs21OxFYazQtCxK2weLS6y8TPEJ81F2GRmo1m5c_gWn0KjZXRj6EMLGeSh-sWf35Bjoc4p-XdMDEES12TnUqtURUHCyssE7uh_mS4zKP-3-W42WGC8gLKvHLu8/s1600-h/IMG_0002.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzJ4Xksil4z-L7TboA1vs21OxFYazQtCxK2weLS6y8TPEJ81F2GRmo1m5c_gWn0KjZXRj6EMLGeSh-sWf35Bjoc4p-XdMDEES12TnUqtURUHCyssE7uh_mS4zKP-3-W42WGC8gLKvHLu8/s200/IMG_0002.jpg" alt="" id="BLOGGER_PHOTO_ID_5257172265442000466" border="0" /></a><br />Wow! It's been a while since I've cooked anything...but, I've still got it! :)<br /><br />So, last fall I got a neat cookbook, "Cooking the RealAge Way" by Dr. Roizen and John La Puma. It's based around the RealAge concept, which is a way to assess your biological age based on lifestyle and health. (The website is www.realage.com - go there and take the test to figure out your RealAge!) Based on this premise, the cookbook provides healthy recipes, and an assessment of how eating each recipe impacts your RealAge. For example, the recipe I made last night, if eaten 12 times a year, will make your RealAge 8.7 days younger. Woo hoo! Eat great food and live longer - that's an idea I can get behind!<br /><br />Anyway, I've had this cookbook for a year, and I have been dying to make this recipe: <span style="font-weight: bold; font-style: italic;">"Pistachio Pilaf with Butternut Squash and Gingered Cranberry Sauce"</span>. Now, there are a lot of expectations riding on a recipe you've been thinking about for a year. It was worth the wait!<br /><br />I am fairly liberal with my interpretation of recipes, so I am not going to quote the recipe here. But, note that 1) this is a great cookbook and worth purchasing and 2) all credit goes to the authors as I would never have come up with this idea on my own. Neverthless, even with my interpretations it was delicious. So, here is what I did.<br /><br /><span style="font-weight: bold;">Ingredients</span><br />- Recipe calls for whole wheat pilaf mix - I used an organic 7 grain blend.<br />- 1 large butternut squash (about 2.5 lbs)<br />- Recipe calls for 1/2 cup plus 3 tbsp cranberry chutney. I used a jar of cranberry relish, as well as a plain old can of whole berry cranberry sauce. I wasn't really sure what I needed based on what it called for. But, the plain old can of whole berry cranberry sauce works just perfectly, unless you want to get fancier. :)<br />- 1.4 c. cranberry juice cocktail<br />- 2 tbsp chopped crystalized ginger<br />1/2 c. coarsely chopped pistachios<br /><br /><span style="font-weight: bold;">Instructions</span><br />- Prepare pilaf mix according to directions on the box (replacing any butter with olive oil). This usually takes some time to cook for a soft fluffy texture, so it makes sense to do this first.<br />- Cut up butternut squash into 1-2 inch cubes, removing skin, seeds and membrane.<br />- Take the better part of the cranberry sauce and spread it evenly over the butternut squash. (Remember, I'm pretty loosey goosey here, so use your best judgement. About 3/4 of the can should do.)<br />- Roast the butternut squash at 350 for about 30 minuts, or until slightly carmelized and soft and fleshy when poked with a fork.<br />- In small saucepan, or similar, combine remaining cranberry sauce, the cranberry juice and crystalized ginger. Bring to a boil and then reduce to a simmer over medium heat. Cook for a few minutes until slightly thickened. (Again, these quantities are flexible. For thicker texture, use less juice. If you like ginger, throw in a few more crystals.)<br /><br />When everything is ready to serve, use pilaf as base, top with roasted butternut squash, top with sauce and top everything off with pistachios.<br /><br />This is hearty enough to be a main course, or paired with a salad. I served it with chicken tenderloins seasoned with smoked Spanish paprika and steamed broccoli. Together, it made a great presentation and delicious meal.<br /><br />The flavors - earthy grains, sweet squash, tart cranberry, sharp ginger - are an incredibly exciting, complex and complimentary combination. The textures - granular pilaf, soft butternut squash and crunchy pistachios - were unique and worked well together. I loved the unexpected crunch of the pistachios! (Note that the recipe calls to toast the pistachios, but I honestly don't think it is necessary and think it would have detracted from the fresh and naturally unique flavor of the pistachio.)<br /><br />Here are some other thoughts I had about cooking this again (which I definitely will):<br />- If you want to roast a large quantity of butternut squash for other uses (like soup, purees, etc...), don't put the cranberry sauce on, just brush them with some olive oil. You can just make a larger quantity of the cranberry-ginger sauce.<br />- As a nice alternative to using the cranberry on the roasting butternut squash, cut up some nice fall apples and put them over the butternut squash. (Use a glass casserole dish for this, instead of a pan.) The juices from the apples will drip down and moisturize the squash, making it so flavorful, soft and moist. Then you can still top with the cranberry-ginger sauce.<br />- My friend asked about a spring time interpretation of this. We came up with using summer squash (yellow and zucchini), saute them in olive oil, maybe with a sweet onion. And, instead of cranberry and ginger, try some fresh (maybe grilled) mango. I'm still contemplating the sauce/spices for mango.<br /><br />The book also recommended soy nuts as an alternative to the pistachios. Maybe in the spring interpretation, but I have to say the pistachios really added some great depth of flavor and unexpected texture.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6550673421677232658.post-24283583984589504382008-10-12T14:19:00.000-04:002008-10-12T15:01:34.757-04:00ZaytinyaI had a delicious dinner out last night at <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Zaytinya</span> in Penn Quarter, Washington, DC. <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Zaytina's</span> a Mediterranean restaurant specializing in <span class="blsp-spelling-error" id="SPELLING_ERROR_2">mezze</span>, small plates of food, from Greece, Lebanon and Turkey.<br /><br />As always, it was a lovely experience with many different dishes full of fabulous flavors. Following is a summary of what we had with my comments. In addition, the staff was thorough and kind. They called the day after I made reservations on Open Table to confirm, and even allowed me to change the number. Once there, they were friendly and attentive, without being over bearing. I cannot say how much this contributes to a lovely dining experience. My only complaint is that we were sitting next to a display of glassware filled with different olive oils. One of the larger containers had been uncovered and had accumulated some flies, making it look a bit like an extravagant science experiment. Minor, of course, but still....<br /><br />So, here is the summary of food with comments. Overall, I've been to <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Zaytinya</span> a number of times and highly recommend it. It's a fun place to go with friends. And, all in all, it's a great value. So, make a reservation and check it out!<br /><br />~ L<br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_4">Zaytinya</span> always provides unique and fabulous, fresh and hot pita pillows! The best base for everything they serve, especially the <span class="blsp-spelling-error" id="SPELLING_ERROR_5">hommus</span> and <span class="blsp-spelling-error" id="SPELLING_ERROR_6">tzatziki</span>. They also provided a platter of fresh cucumbers for some low-<span class="blsp-spelling-error" id="SPELLING_ERROR_7">carb</span> eaters in the party. (Note that this is a place where it is possible to manage a low <span class="blsp-spelling-error" id="SPELLING_ERROR_8">carb</span> diet relatively easily.)<br /><br />SPREADS<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_9">Hommus</span> - Delicious, of course, should just make the portions larger.<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_10">Baba</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Ghannouge</span> - I don't eat this, but the others enjoyed it.<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_12">Tzatziki</span> - I love this! It's a creamy base, but with chunkier cucumber in it.<br /><br />CHEESES and CURES<br />Three cheeses w/ apple and pear chutney - Delicious!<br /><br />VEGETABLE <span class="blsp-spelling-error" id="SPELLING_ERROR_13">MEZZE</span><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_14">Falafel</span> - Very good.<br />Grape-Leaves <span class="blsp-spelling-error" id="SPELLING_ERROR_15">Dolmades</span> - This was good. Not my favorite, but good quality.<br /><br />SEAFOOD <span class="blsp-spelling-error" id="SPELLING_ERROR_16">MEZZE</span><br />Olive Oil Salmon - This was slightly overdone. We also had a special that had salmon in a filo shell with an interesting sauce. This was much better.<br /><br />MEAT and POULTRY <span class="blsp-spelling-error" id="SPELLING_ERROR_17">MEZZE</span><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_18">Arayes</span> ("grilled ground lamb and <span class="blsp-spelling-error" id="SPELLING_ERROR_19">tahini</span> stuffed pita") - Nice flavor and texture. Delicious!<br />Rabbit <span class="blsp-spelling-error" id="SPELLING_ERROR_20">Stifado</span> - This has a French smell to it. I didn't taste the rabbit, but the sauce was fabulous!<br />Chicken <span class="blsp-spelling-error" id="SPELLING_ERROR_21">Muhammarah</span> - This is a basic chicken, like from a kabob. Interesting spicing. Nothing special, but good.<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_22">Kotopoulo</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_23">Youvetsi</span> ("<span class="zaytinya">chicken, orzo, tomato, <span class="blsp-spelling-error" id="SPELLING_ERROR_24">kefalograviera</span> cheese") </span> - Lovely and delicate pasta dish. Nice compliment to the rest of the dishes as the orzo gives a different texture.<br /><br />Finally, I always suggest checking out the specials they offer. We had a delicious special that involved a fall squash, golden raisins and other spices, baked into soft balls. Delicious!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6550673421677232658.post-29914863394503054302008-09-18T09:44:00.000-04:002008-09-18T09:48:46.675-04:00Miso Soup?Ahhh, the weather is finally getting a little cooler and we're moving into my favorite time of year. I love fall and winter especially because I love the foods I get to make, especially soups, winter squashes, and hearty chilies, casseroles, and bakes.<br /><br />This year I'm especially keen to try out these Chinese soup spoons that I got. I think they'll go great with heartier soups and chilies, but for the fall I'd like to try some lighter soups. So, feel free to send some recipes. And, if anyone has a good Miso Soup recipe, please, please, please share with me. I'm dying to make some. Cheers!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6550673421677232658.post-43619032174278589372008-09-02T21:41:00.000-04:002008-09-02T22:29:09.278-04:00A fun startSo, the idea for my first Flog entry came from another Flog - Very Good Taste A blog about eating and drinking - and the entry called "The Omnivore's Hundred". You can find it here: <a href="http://www.verygoodtaste.co.uk/uncategorised/the-omnivores-hundred/">http://www.verygoodtaste.co.uk/uncategorised/the-omnivores-hundred/</a>.<br /><br />The Omnivore's Hundred is an inventory of "100 things that I think every good omnivore should have tried at least once in their life". The author recommends folks annotate their lists and I just love the idea of itemizing...and getting some ideas for things to try. Here's my itemized list (with appropriate commentary. Enjoy!<br /><br />1. Venison - Yes<br />2. Nettle tea - Yes<br />3. Huevos rancheros - I think so. But, I think I'll try to make it myself and be sure. :)<br />4. Steak tartare - Tuna yes, steak I don't think so.<br />5. Crocodile - Nope<br />6. Black pudding - Nope, maybe never.<br />7. Cheese fondue - Oh, yes, yes, yes!<br />8. Carp - I don't think so.<br />9. Borscht - No<br />10. Baba ghanoush - Yes<br />11. Calamari - Yes<br />12. Pho - Yes<br />13. PB&J sandwich - Yes<br />14. Aloo gobi - No. Well, I didn't think so. But, when I looked it up (http://en.wikipedia.org/wiki/Aloo_gobi) I thought I might have.<br />15. Hot dog from a street cart - Yep<br />16. Epoisses - I've had a lot of cheese, but I don't think so.<br />17. Black truffle - Maybe. If Johnny P. made me eat it in something.<br />18. Fruit wine made from something other than grapes - Does Boone's Wine count? ;)<br />19. Steamed pork buns - Yes, yum!<br />20. Pistachio ice cream - Yes, yum.<br />21. Heirloom tomatoes - Yes<br />22. Fresh wild berries - Yes, picked them myself.<br />23. Foie gras - Morally opposed.<br />24. Rice and beans - Yes<br />25. Brawn, or head cheese - No, and you can't make me. (I don't do sweetbreads either.)<br />26. Raw Scotch Bonnet pepper - Nope. Too wimpy - and I value my taste buds.<br />27. Dulce de leche - Not the real thing.<br />28. Oysters - Yes!<br />29. Baklava - Yes!<br />30. Bagna cauda - No. Just had to look it up (http://en.wikipedia.org/wiki/Bagna_cauda). Sounds great!<br />31. Wasabi peas - No. Have always avoided them. Guess I'll have to reconsider.<br />32. Clam chowder in a sourdough bowl - Yes.<br />33. Salted lassi - No, sounds good.<br />34. Sauerkraut - Yes. Love it!<br />35. Root beer float - Oh, yes!<br />36. Cognac with a fat cigar - Fat cigar, yes. Cognac - no.<br />37. Clotted cream tea - Eh, no. I'm not inspired.<br />38. Vodka jelly/Jell-O - Does a Jell-O shot count?<br />39. Gumbo - I don't think so.<br />40. Oxtail - No, saw one at the Lexington Market once and wasn't impressed.<br />41. Curried goat - No.<br />42. Whole insects - Not intentially. I can die happy without.<br />43. Phaal - Hotter than the Vindaloo? No way. See #26<br />44. Goat’s milk - No<br />45. Malt whisky from a bottle worth £60/$120 or more - No<br />46. Fugu (aka the lethally poisonous pufferfish) - No, thank you.<br />47. Chicken tikka masala - Love it!<br />48. Eel - No<br />49. Krispy Kreme original glazed doughnut - Oh, yeeeeeeah!<br />50. Sea urchin - No<br />51. Prickly pear - Cactus? No.<br />52. Umeboshi - No, sounds good.<br />53. Abalone - No. I'm not inspired.<br />54. Paneer - No<br />55. McDonald’s Big Mac Meal - Uh, I am an American.<br />56. Spaetzle - No<br />57. Dirty gin martini - Vodka, yes. Gin, no.<br />58. Beer above 8% ABV - I've never really looked.<br />59. Poutine - No, but I'm going to Canada soon. I'll have to find it.<br />60. Carob chips - Yes.<br />61. S’mores - On my honor!<br />62. Sweetbreads - Seee #25. Not a chance.<br />63. Kaolin - The Internet indicates that eating this is a form of Pica. Anyone have a recipe?<br />64. Currywurst - No, sounds good!<br />65. Durian - No<br />66. Frogs’ legs - No<br />67. Beignets, churros, elephant ears or funnel cake - Oh, yea! Authentic from the state fair as a child and in the French Quarter pre-Katrina.<br />68. Haggis - Not a chance!<br />69. Fried plantain - Yes!<br />70. Chitterlings, or andouillette - No, thanks.<br />71. Gazpacho - Yes<br />72. Caviar and blini - No<br />73. Louche absinthe - No<br />74. Gjetost, or brunost - No<br />75. Roadkill - Not a chance.<br />76. Baijiu - No<br />77. Hostess Fruit Pie -Yes!<br />78. Snail - No<br />79. Lapsang souchong - More cheese? I've had a lot of cheese, but, no.<br />80. Bellini - No<br />81. Tom yum - No<br />82. Eggs Benedict - Yum!<br />83. Pocky - Yes<br />84. Tasting menu at a three-Michelin-star restaurant - Who's buyin'?<br />85. Kobe beef - No<br />86. Hare - No<br />87. Goulash - No<br />88. Flowers - Um, what kind?<br />89. Horse - Not that I am aware of.<br />90. Criollo chocolate - No<br />91. Spam - No<br />92. Soft shell crab - I'm from the capital of soft shell crabs, but just can't do it.<br />93. Rose harissa - No<br />94. Catfish - No<br />95. Mole poblano - Yes<br />96. Bagel and lox - No<br />97. Lobster Thermidor<br />98. Polenta - Yes<br />99. Jamaican Blue Mountain coffee - No, but I would like to.<br />100. Snake - No<br /><br />Now that I'm done, I'm wishing this was in a database format so I could summary which I have/had not/won't ever/would like to. :)Unknownnoreply@blogger.com1