Archive for April, 2009

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Desert Dessert Desert Dessert

Thursday, April 30th, 2009

I am currently waiting for some milk and rice to boil to make a yummy treat.
This is what I am trying!

Rice pudding

1 1/3 c rice
4 1/2 c Whole milk- I use Strauss, its really good, really thick whole milk that has a disgusting layer of cream on top that just adds to its glory
Salt
Maple Syrup & Honey- a 1/2 c between the two
Almonds
Cardamom
Orange zest
Vanilla extract – if I had or could afford a bean I would use it
cinnamon
nutmeg
2 eggs

Bring milk, salt, and rice to a boil and simmer for 15 minutes.
In a separate bowl wisk eggs with remaining ingredients. 1T at a time add the rice mixture to the egg until you are satisfied that you won’t scramble the egg. Simmer a few more minutes and enjoy!

Flavor overload? I think so, but we’ll see if it works.

P.S. Billy is currently making a Braunschweiger (in honor of the swine flu) and onion sandwich. GROSS.

Update:

Success! I have to say this is one of the more successful cooking adventures I’ve had.
for more specific measurements: 1 t of both nutmeg and cinnamon. 1.5 t cardamom, 1 T vanilla plus some. 1/2 the juice of a large navel orange, zest from the entire orange.

After a brief scare of scorching the milk, things calmed and it came along beautifully. In the end it was none other than Billy that determined the missing flavor was some finishing salt and more vanilla!

Posted in Meat/Poultry, dessert | 1 Comment »

Riane’s Mom is here! Let’s eat shrimp!

Thursday, April 30th, 2009


Major mowing last night in honor of Riane’s Mom’s arrival!

After plans for the Lady Crows to fly downtown for the night fell through we decided to pull together some last minute snackbites to satisfy our (and the accompanying gentlemen’s) hunger.

Because we started brainstorming so late we didn’t actually eat until almost ten, but this meal made for a fabulous but casual late-dinner nosh, with all of us standing around the table chatting with Riane’s fresh-off-the-plane Mama.

The Menu included:


-Cajun Lime Tiger Shrimp, skewered and grilled
-Veggie pouch!
-Fresh Bruchetta with Grilled baguette

And to wash it all down:

-A few well chosen wines, picked by Mr. Fresh

-HollyCollins Cocktails: Holly’s take on the very seasonal TomCollins (which I will leave for her to explain, with pictures)

We cleaned the shrimp ourselves and marinated it for about an hour in:

-2 heaping tablespoons Cajun seasoning
-Juice of 1 lime
-Olive oil
-salt and pepper

The seasoning was bought by Riane at the Saturday (or Sunday?) Market in Portland, OR and brought the heat to the meal. I am personally an enormous fan of blow-your-face-off spicy and I was totally satisfied, and even Miss. Riane who often likes her spice on the milder side was lovin‘ it.

After the shrimp was done marinading we put them on skewers with wedges of lime. Grilling lime really brings out the flavors and the juices and those grilled slices were absolutely wonderful to squeeze over the cooked shrimp before eating. Plus, the Cajun seasoning helped to perfectly blacken the shrimp and when combined with the outdoors flavor from the grill was total perfection.

For the bruchetta we used chopped fresh tomatoes mixed with basil, garlic, salt, pepper, olive oil and balsamic. We served this on top of fresh iggy’s baguette, which we sliced in half, brushed with olive oil, salted and grilled before cutting up.


After a long winter, tomatoes are starting to taste good again! The ones we got from harvest and Boston Organics were sweet and juicy.

Sides of veggies pouches with zucchini, mushroom, onion and broccoli….

A delicious meal, perfect for sharing and mowing with friends and family.

If any of you kiddos are going to be around JP tonight, keep an eye out for the lady crows burin’ off these meals on the dance floor of the MilkyWay; we’re making our debut at the new location and plan on establishing our status as Queen Crows!

Posted in Jamaica Plain, cocktails, seafood | 1 Comment »

First Fail CAW

Wednesday, April 29th, 2009

Tonight I tried making two things, and neither were as delicious as I’d hoped for! It happens now and again, and again, and again, so I like to take the time to reflect when and where I went wrong.

Tonight was my first time cooking with a Kabocha.

I had it all planned out. A thirty Minute BART ride home allowed me ample time to devise a stupendous plan of attack. I would roast this new squash with green zucchini and yellow summer squash alongside delicious red onion (one of my favorite veggies to roast) that had been covered in a perfectly sweetened honey & fresh ginger combo.

Needless to say it was a complete failure. I forgot about the ” perfectly sweetened honey and ginger combo” until it came out of the oven looking dismal, and tasting even more bland. The tedious process of breaking down the squash (which was particularly hard) clouded my mind. I overcooked it all, and resorted to adding the honey after the fact to make it somewhat okay. The onions and zucchini were yummy, but the Kabocha was just weird. The texture was something I have never experienced, and shutter to think about.

Billy claims it is palatable, but I beg to differ. I spit it out. I kept thinking that if I tried it again, it would get better. That never happened

The second dish was a simple pasta salad. Although not as big of an ego-blow, still a disappointment. I chose to use tortellini as opposed to a more traditional “pasta salad” type noodle, which was my main mistake. The texture of the ‘loni didn’t work with the other ingredients that I added. Alone the “extras” would make an excellent salad. I will share with you that much.

Quick Chicken Salad

1 can Trader Joes Chicken (similar to Canned tuna…but chicken…)
1 T grainy mustard
1 T mayo
Oil and Vinegar to your liking
Salt & P
2 radishes cubed into chicken salad sized chunks
1 apple cubed
4 chopped scallions in their whole or about 3-4T chopped onion
4 T Fresh chopped parsley
Lemon juice
Corn from 2 Cobbs

2 pieces toasted Dark bread
a fork

Mix all ingredients together. Toast bread. Consume with fork and hands. If you feel like getting extra racey, put the chicken salad on untoasts pieces of bread with a slice of Munster or Swiss on top. Put in the oven to melt the cheese and east as an open faced sandy.

Cook and learn, I suppose. I think that shall be my motto.

Posted in Meat/Poultry, baking-savory, salad | 1 Comment »

Coffee..Coffee….Coffeeeee

Wednesday, April 29th, 2009

Its that time in my morning when I realize I have not yet consumed enough coffee to be considered awake. Some days, my normal French Press coffee just doesn’t cut it.


There is a coffee place in SF called Philz Coffee that makes individual cups of coffee from start to finish. Each cup is brewed with freshly ground coffee, poured through a mini filter by hand, mixed and stirred to perfection, and served at drinking temperature. Its an easy process to recreate at home, and I do it sometimes. More than their method of brewing, I love some of the strange coffee blends that they have created.

For example, my personal favorite blend includes a dash of fresh Cardamom. Cardamom is a glorious spice, I recommend this beverage when you need a little extra flavor in your morning.

Cardamom Coffee

1 t Cardamom for every 2 cups (emily sized cups*)
Medium roast Coffee of your choosing

Lightly crush the pods in a mortal and pestle. Add Everything, pod and seeds, directly to freshly ground coffee. Brew as usual.

Enjoy!

*which in all actuality is probably more like 5-6 cups

Posted in San Francisco | 1 Comment »

Free World Wide Web Goodies

Wednesday, April 29th, 2009

I haven’t lived in Maine since the Summer of 2007 but that doesn’t deter me from reading the Portland Press Herald every Wednesday. Why you ask- well Wednesday happens to be the day they feature a Food and Health section. It always features an article on wine, “on the lighter side” recipes which shows healthy alternatives to gut-bombing dishes, and usually has a couple good features on food in the community.
Taking after my father, who is sometimes referred to as King Crow, I love to hunt for the deals so this Morning I was pleasantly surprised with an article entitled Fun with Freebies. Who doesn’t dig a bargain, but free stuff- how could it get any better? Basically this woman shares all of these websites to browse to order free samples of products. Some of them are not really up my alley, such as a coupon for a 2 liter of Dr. Pepper or Splenda packets with added fiber (SICK), where other products seem totally legit: free Yogi Tea samplers and Lindt truffles- sign me up! We are quickly approaching delicious Iced Tea season so hopefully those free Yogi samples don’t take forevez to get here.

Refreshing Iced Tea
5 bags black tea
2 bags blueberry white tea
3 slices of lemon rind (do not include bitter white pith)
1 1/2 tsp honey (can add or subtract depending on sweetness desired)
Add the above contents to a large pitcher or Jar with a lid and pour boiling water halfway up the container
Let tea bags steep for 3-5 minutes, squeeze and then discard
Add enough ice to top it off and then let chill in the fridge.

When you’re feeling a little saussy you can also add some Tanqueray and lemon flavored tonic water to the above iced tea for a refreshing summer cocktail!

Posted in cocktails | No Comments »

Grapeseed 101

Wednesday, April 29th, 2009

So I am glad to have sparked an interest in a new type of oil!

As I previously mentioned I have been exploring the wonderful world of cooking oils more then ever due to the gaping void of nothingness that is my bank account. Straddled with my love for cooking is my love for value. I fantasize of a world where good food does not have to be something that is elite.

Delicious, nutrient packed food is something that should be accessible and affordable, if not a requirement for consumption. Cooking with grape seed oil will assist in this endeavor.

Grape seed oil is, of course, a vegetable oil (but not the bad kind) that is extracted from the seeds removed during the wine making process. When produced traditionally, it is an excellent use of a biproduct of something we all love– Wine! However, when produced on a larger scale the oil is extracted using a nasty array of chemicals, so watch out for this when you are picking an oil to buy.

Its flavor can be described as both “nutty” and “neutral.” The smoking point is significantly higher than a fruity, dark olive oil(my personal favorite) making it ideal for frying. I personally feel it fries the perfect tofu cube because it sincerely adds a subtle nutty flavor to an unseasoned cube, without changing the overall taste like a lighter olive oil would.

I still, and forever will, use olive oil when necessary, like on my salads, or with bread and pasta, but use grapeseed oil when I can. I have also found that it makes a great alternative to butter when baking. These delicious cookies below are made with no butter or eggs! They appear strange and biscut-like but are so rich in chocolaty flavor because the fatty content does not hide the true taste of quality cocoa.

I have tried this recipe a few times, as it is the first one I have written entirely on my own. All have been highly successful taste-wise, but I have achieved slight variations in density, texture, and appearance each time.

I was so excited when I made them that I wrote my sister telling her of my new achievements. You can read it below.

___________________

So, I made something tonight that I feel like sharing.

I made cookies!
Now, to proceed, I have never, not a-once, made a good cookie.

I usually cry after making cookies due to failure.
But but not tonight! I have found success.

Butter is usually the enemy. I don’t like it, so I don’t keep it in the house which prevents me from baking delicious treats. Tonight, I have finally found a solution. I have tried some vegan recipes before, but they just use veggie shortening, which is also yucky.

The solution: Grape seed oil!

Chocolate Treats

1 1/4 c flour
1/2 c cocoa powder
1 t baking powder
2/3 c sugar
1/4 t salt
some smashed walnuts
1/4 c soy milk
1/3 c grape seed oil*
1 T vanilla extract

*if the dough looks too dry add more soy milk not oil. This is a ratio I still have not perfected. I’ve been considering applesauce as a vehicle of moisture.

Make 1T to 2T sized balls and bake for 9-10 minutes at 350. Then, take them out of the oven, and smoosh them with a finger in the center creating a nice pool. They make a nice *squish* sound when you do this. Now add jam in the middle and bake for 4-5 more minutes.

Enjoy!

Posted in baking, dessert, vinaigrette/marinade | 1 Comment »

Tuesday, April 28th, 2009


Also worth mention, there was an impromptu grill and eat out session in my backyard tonight. Totally basic all the way with burgers, hotdogs, and fresh skin-on sockeye salmon marinated simply in olive oil and lemon juice with salt and pepper.

Sides of leftover pasta salad and lettuce from boston organics with sliced fennel and holly’s homemade balsamic dressing. Light and satisfying summer meal, great for outdoor mowing.

Posted in Jamaica Plain, Meat/Poultry, pasta, salad, seafood | No Comments »

Back in the Bean

Tuesday, April 28th, 2009

Well hello hello my lovely ladies

I am reporting to you live from McBride after weeks away in the great North (QC) and the wild west (Denver) for my debut blog. (hold applause)
While in CO celebrating my littlest sister’s 21st birthday, she and I decided to make my mom’s new lasagna recipe (I think an Ina Garten aka Barefoot Contessa) recipe. This recipe is great because first of all, it uses goat cheez…mmmmmm….and second third and fourth turkey sausage, home-made sauce, GREAT noodle cooking technique. details to follow.
the recipe is:
LASAGNA WITH TURKEY SAUSAGE
serves 8

INGREDIENTS:
2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 1/2 pounds sweet Italian turkey sausage, casings removed
1 28-ounce can crushed tomatoes
1 6-ounce can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
Kosher salt
Freshly ground black pepper
1/2 pound lasagna noodles
15 ounces ricotta cheese
3 to 4 ounces creamy goat cheese, crumbled
1 cup grated Parmesan cheese, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, thinly sliced

Preheat the oven to 400 degrees

Heat the olive oil in a large (10-to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened. Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.

In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Ladle 1/3 of the sauce into a 9×12x2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan cheese. Bake for 30 minutes, until the sauce is bubbling.


To make ahead, refrigerate the assembled, unbaked lasagna. Bake for 30 to 40 minutes, until bubbly.




After making this recipe for the second time I have several suggestions. There never seems to be quite enough sauce for the incredibly huge and awesome amount of chzzzz mixture you end up with, so I would suggest just dbl’ing the sauce mixture. You could also easily substitute you’re favorite sauce recipe. A great way to really AMP up this dish is adding layers of spinach or roasted (or raw) veggies of your liking. I definitely plan to try the spinach myself next go around, I’ll let you know how it goes ;) Also want to comment on the noodle cooking method, IT’S AWESOME. Because you don’t technically “cook” the noodles before assembling the lasagna, the sauce finishes them off nicely while in the oven and you end up with perfectly al dante layers every time. Really adds a nice texture to the soft ingredients of the lasagna. Even if you don’t end up trying this recipe, I would strongly suggest trying the noodles.
Glad spring has sprung and summer is around the corner. Paul’s grilling marinades to follow (i promise)
cheers!
Riane

Posted in Cheese, Jamaica Plain, Meat/Poultry, baking-savory | 2 Comments »

Snacking: homemade popcorn

Tuesday, April 28th, 2009

Modesty aside, I admit that I make fantastic popcorn. And I think I can find a few people to back me up on this claim. It is a skill entirely attributed to genetics; my father also makes amazing popcorn. So amazing in fact that he used to use it has a sucessful bargening tool to keep me and my friends in the house in highschool.

It is delicous, fast, easy, super cheap and can feed LOTS of hungry guests, all while making you look like you are some sort of bad-ass homemaker with good campfire skills. At least that is how I feel.
Honestly, it is the easiest, fastest thing ever and requires no special equiptment. Just throw away that microwave and airpopper and bring it back to the stove!
Use a large pot with a thick bottom. This is the most important thing. It is best, if you know you will be making lots of popcorn, to just give in immediatly and designate a pot you already have to be used in the future only for making popcorn. This is just better because:
(1) the pot is going to, without fail get black, burnt stuff on it that will never come off. ever. don’t even try. Particularly while you are first learning and burn a few batches.
(2) This may sound gross, but you shouldn’t ever really wash your popcorn pot. The oil build up makes it work better and really helps prevent burning. Every now and then rinse it down with some hot water and soap if you must, but no need to scrub. Only oil an popcorn are ever touching it anyway.
I use a wok that never really worked so great as a wok. It works great as a popcorn pot. Pick any old pot you have, or one you have duplicate sizes of. Just make sure it has a well-fitting lid to go along with it. You can also get a dandy stovetop popcorn popper from Target or William Sanoma, but plz.
- heat vegetable oil in (or veg/olive oil mix; depending on the taste you want- I only go for olive oil when I am planning on little or no butter/parm.)
-When oil is heated, add popcorn kernels- about half a cup should feed like 4 people. Cover with lit
-As the popcorn heats in the oil, occasionally (every minute or so) lift lid a little bit. There must be science that explains why, but this little extra air helps it pop faster and prevents burning. I know know why.
- on the side, heat up some butter. Remember, this popcorn is cooked in oil, so it needs less butter than you think. Show restraint!
- When popcorn starts popping, toss the popcorn in the pot; hold that lid down tight! (or crank; if you are a dandy.)
-Remove from heat when kernel popping slows significantly.
- put in a huge bowl, and 1/2 at a time add butter, a few shakes of parmesan, and salt. Mix with butter knife
Consume by the fistful. Large quantities are important here.
I just made a batch for me, Matt and Mark; so good!

Posted in Cheese | No Comments »

Brown Baggin’ It

Tuesday, April 28th, 2009

If you’re like me and work an office job with slim to no good food choices around then you’ll brown bag it- (actually I sport a blue lunch bag i got at the dolla store!)

My favorite thing to bring is leftovers- pasta, soup, mashed potatoes you name it. I’m not really a fan of tupperware, basically because i feel that it retains a greasy film and discoloration after holding certain foods, especially the ones that are tomato based. I am however a huge fan of Jars, i have a pretty big archive of them in fact I have an entire drawer in my kitchen dedicated to their storage. I go through a lot of peanut butter and even though its a pain to clean out, the Teddy’s PB jars really make a great vessel to bring lunch supplies in- i’m sure you’re familiar with them:

These jars are also great for transporting mixed drinks but i’ll save that for another post. Today for lunch I crammed some mixed greens, sliced radishes and chopped red bell pepper in one of these jars (freshly clean with the label washed off) and brought along a side of my favorite homemade dressing:

Simple Balsamic Dressing:
note: a miniature whisk really comes in handy here- they’re only a couple of bucks!
Whisk together these ingredients-
1 tsp honey
1 tsp grainy dijon mustard
2 Tbs Balsamic Vinegar
sprinkle of salt and pepper
pinch of dried oregano*
Stream in Extra Virgin Olive Oil until it reaches the right acid/oil balance you desire

*break up the dried oregano between your fingers when pouring in- it really releases the flavor

There you have it- no more rotten/contaminated salad bars or yucky store bought dressings made from cotton seed or canola oil!

Posted in salad, vinaigrette/marinade | No Comments »

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