Wednesday, February 29, 2012
The Gentle Art of Listening
The 17 Year Itch
Perfect Mom
Thursday, February 23, 2012
Sole Muniere
For the Sole:
Sole
Butter
Lemon
Flour
Salt
Pepper
Heat the butter in a wide pan until it begins to brown. In the meantime, add flour a teaspoon or two of salt, and some pepper to a bowl and dip sole into (I only made 2 pieces since Laurel wasn't eating fish), covering both sides, then lay into the hot butter. After about a minute or 2, flip. Then add about a tablespoon or less of lemon juice and a pinch of lemon zest...be careful not to overdo it or it will be too lemony. Another minute or 2 and it's done and can be warmed in the oven.
Sunday, February 19, 2012
Higher Education
Saturday, February 18, 2012
One on One
Also, when James and Brandon have their final one on one game/confrontation, James is wearing this shirt...this would be a finish your whole drink moment:
Wednesday, February 15, 2012
English Onion Soup, Game Stock, and...
Here's the soup:
Ingredients:
White Onion
Yellow Onion
Red Onion
Leeks (2 or 3)
Sage
Garlic
Extra Virgin Olive oil
Butter
Salt
Stock (Recipe to follow)
Worcestershire Sauce
Thick bread that has sat out a day or two
Emmentaler cheese
Ovenproof soup bowls
First I sliced all the onions into half moons. Trim the tough parts off the leeks (my mom once mentioned using leeks without doing this, I'm sure her guests were chewing forever), then wash, halve and slice them. Heat a pan (I used a dutch oven) and add some of the olive oil and about 2 tablespoons of butter or so. Peels and crush the garlic, toss it in with some sage leaves and stir around a minute or so. Then add all the onions, cover, and leave on a medium heat for about 25 minutes, stirring occasionally to prevent burning. In the end, it should end up a browned mass of softened onions. At this point, add stock. I had made some homemade game stock, but otherwise I would've just used canned chicken stock. bring to a simmer. Then ladle into each of the bowls. Add some sliced bread. Shave the Emmentaler on top, add a few sage leaves. Then drizzle a few drops of the olive oil and worcestershire over each. Put them in the oven or under the broiler for just a minute or so to melt the cheese, then remove and enjoy.
So I don't normally make game stock in my spare time...however, almost a year ago I made a big mixed game feast that involved removing a number of bones and innards, which I then froze. Given, that it's been almost a year I figured I had to use them up and this would be a good time. It makes a lot of stock, which I've frozen. I cobbled this recipe together from Anthony Bourdain's and Ina Garten's. I liked Anthony Bourdain's roasting of the bones first and Ina Garten's shorter cooking time.
Game Stock:
Bones, etc...
Herbs (Thyme, Dill or a Bouquet Garni)
Carrots
Garlic
Onions
Celery
Salt
Olive Oil
Pepper
First I threw all the bones and innards on a sheet pan, then added a few crushed garlic cloves and quartered onions (both unpeeled). Then toss the whole bunch with olive oil, salt and pepper. I roasted at about 375 for about 25 minutes, until it was browned (not black, so you have to watch it). Also toss it around once during cooking.
When the bones are done, get a big stock pot (I used two). Chop up all the vegetables, but they don't need to be peeled (carrots, additional onions, halve a garlic head, celery...these are the vegetables I had, you can add additional or a different combination). Through in the bones and some herbs (I used fresh thyme and dried dill). Cover with water and add about 2 tablespoons salt and a teaspoon of pepper. Bring the whole thing to a simmer and leave there for 4 hours. Then let it cool and strain out the stock. It makes a lot, so I just freeze what I don't need.
One more thing I forgot to mention was what game. I had made Jamie Oliver's mixed feathered game, which included partridges, quail, squab (pigeons to us commoners), and guinea fowl. I believe I only had bones from the guinea fowl and partridge and innards and neck from everthing.
Saturday, February 11, 2012
The First Time
Every Dream Has Its Price (Tag)
The Green Room
Tuesday, February 7, 2012
Cheese Fondue
and yes we realize this was a lot for 2 people, after we ate most of it...
Ingredients:
Garlic
Butter
Flour
White Wine
Brie
Emmentaler
Gruyere
Sharp White Cheddar
For Dipping:
Steak (cooked rare and sliced into strips)
Keilbasa (cooked and sliced)
Bread (cubed and toasted)
Broccoli (cut up and blanched)
Brussel sproats (halved and roasted with olive oil, salt and pepper)
Cauliflower (roasted with olive oil, salt and pepper)
First cube all the cheeses, except the brie...the brie will really just need its skin removed.
Start with a heavy sauce pan or dutch oven and melt about 2 tablespoons of butter inside. Mince and add the garlic. After about a minute add about 2 tablespoons of flour and cook for another minute or so. Then add a cup of white wine slowly and mix in. Now slowly add all the cheeses...I didn't list amounts for cheese because I really just bought and used all four (and ended up with enough food for at least 4). I would say at minimum, 3 kinds, 6 to 8 oz. each.
When done, transfer to fondue pot and keep the pot at a warmish setting. We found it better to keep the cheese too hot (and turn it down) than to let it cool.
Saturday, February 4, 2012
90210!
With that in mind, we've decided to go back to the mother of all teen shows (ok, not really, we know, but for us...) Before the WB, before CW, before Twilight, there was 90210... So we are going back to Season one of Beverly Hills, 90210 and boy oh boy is this a nice break from Dawson and Joey....
Roasted Squash and Polenta Torta with Onion Marmalade
2-1/2 cups coarse cornmeal polenta, such as Bob’s Red Mill
2-1/4 lb. red onions, quartered, and thinly sliced crosswise
Sea salt
1 Tbs. plus 1 tsp. chopped fresh thyme
1/2 tsp. smoked hot Spanish paprika
2 Tbs. sweet sherry or Marsala
8 oz. grated Manchego cheese or sharp white Cheddar (about 3-1/2 cups)
DIRECTIONS
Assemble the torta
Position a rack in the center of the oven and heat the oven to 375°F.
Roast the squash cut side down on a lightly oiled rimmed baking sheet until tender, 45 to 50 minutes (if using butternut, roast cut side down in a single layer, flipping halfway through). Scoop the flesh from the skins and mash it with a potato masher. You’ll need 2 cups for the torta; save any extra for another use.
Bring the broth and 1 quart water to a boil in a heavy-duty 4-quart saucepan over medium-high heat. Slowly pour in the polenta, whisking constantly. Continue to whisk until the polenta begins to thicken, 1 to 3 minutes. Lower the heat to a gentle simmer and cook, stirring occasionally, until the polenta is tender and no longer gritty, about 40 minutes.
Meanwhile, heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the onions and 1/2 tsp. salt. Cook, stirring often, until beginning to soften, 5 to 6 minutes. Add the thyme and paprika, reduce the heat to medium low, cover, and cook, stirring occasionally, until the onions are reduced to about a third of their original volume and look like jam, 40 to 50 minutes. Uncover, increase the heat to medium high, and add the sherry. Cook, stirring often, until the sherry is absorbed, about 2 minutes. Set aside off the heat.
Stir three-quarters of the cheese into the polenta until melted. Stir in the 2 cups mashed squash. Season to taste with salt.
Oil a 10-inch springform pan. While the polenta is still hot and soft, spoon half of it into the pan and spread it evenly. Spread the onion marmalade over the polenta in an even layer right out to the edge. Spoon the remaining polenta over the onions, spread it evenly, and score the top lightly with a fork—it will look like corduroy. Chill the torta in the refrigerator until very firm, at least 2 hours.
Bake the torta
Heat the oven to 350°F.
Run a knife along the inside of the springform pan to loosen the torta. Remove the side of the springform pan and use two large spatulas to carefully transfer the torta to an ovenproof serving plate. Bake until hot throughout, about 40 minutes. Sprinkle with the remaining cheese and bake until it melts, 8 to 10 minutes.
To serve, carefully and gently cut the torta into wedges. The torta is soft when hot, but it will hold its shape if you handle it gently.