So, it's been a year since I last posted. It's been a busy year for me settling back home, finding a job (or four.) Now I finally have a schedule that lets me have time to play with recipes and maybe start posting again, so hopefully I'll actually keep up. Who knows. To make up for this year of absence (and to keep my promise to the Red Heads by giving them the recipes) I'm posting an aphrodisiac feast. Figs, avocado, honey, and rosemary all show up as featured ingredients in InterCourses: an Aphrodisiac Cookbook and they will all have a place in this drool inspiring meal. I borrowed InterCourses, and although none of these recipes are from it, I was very inspired by the pictures and stories in it. Learning about each ingredient really made me want to explore them more.
I did not originally put this together as one meal, so it includes two recipes using bacon (turkey bacon for me) but let's face it, bacon makes almost anyone feel that "oh yeah" moment with their taste buds. The bacon in the risotto is optional, but it is oh so tasty. Proportion-wise I seem to have made this for a double date or a group of four friends having a night of tapas. So get some wine and make a girly movie night of it!
Figs Wrapped in Bacon
Serves 12 individual figs
Ingredients
• 12 dried figs
• 1 cup port (the cheapest you find or have)
• ½ cup sugar
• 2 oz goat cheese
• 4 strips of bacon
Preheat the oven to broil
In a saucepan heat the port to a boil then slowly stir in the sugar until dissolved. Turn the heat down to a simmer and add the figs to the port and let soften for at least 10-15minutes. When softened, take the fig out of the port (keep the port sauce, it’s wonderful on top of strawberries or a spinach, apple grape and gorgonzola salad.) Stuff the figs with goat cheese and wrap with a third of a strip of bacon each then set on a baking sheet. Leave them in the oven for 8-10 minutes until the bacon is cooked. Serve and drizzle with the port sauce. Enjoy!
Fried Avocado with Bruchetta
Makes 8 Fried Avocado Slices
Ingredients
• 1 avocado cut into slices (you can probably fry 2 avocadoes with the amount of flour and egg used)
• 1 egg
• ½ cup flour sugar
• 1 tablespoon Italian seasoning
• 1 pinch cumin
• ½ cup olive oil
• ½ cup bruchetta
Mix together the flour, Italian seasoning and cumin in a bowl. In another bowl beat the egg. Dip the avocado slices in the egg, then the flour mix. Heat the oil in a skillet and lighty fry the avocado slices until golden brown. Top with the bruchetta. Nom nom nom.
Pear & Gorgonzola Risotto
Adapted from Dave Barker’s recipe on jamieoliver.com
Serves 2-3 full servings or 4-6 as a side dish
Ingredients
• 1 ripe pears, peeled and cored and diced
• 2 tbsp honey, for drizzling
• 2 cups (approx) chicken stock, preferably free-range or organic
• 2 tbsp olive oil
• 2 tablespoons unsalted butter, plus extra for frying
• 1/2 large onion, peeled and finely chopped
• 2 cloves garlic, peeled and finely chopped
• ¾ cups arborio or other risotto rice
• ½ cup dry vermouth or a good dry white wine
• 6 strips bacon
• 1 ¼ cup Gorgonzola cheese, crumbled,
• ½ cup freshly grated Parmesan cheese
• Small bunch of fresh rosemary tips and extra-virgin olive oil, to serve
1 Drizzle the pears with honey. In a skillet, heat the pears until softened and colored around the edges. Remove and set aside to cool.
2 In a saucepan, heat the chicken stock. In a separate pan, heat the olive oil and the extra butter, add the onions, and garlic, and fry very slowly for about 15 minutes letting the onions brown and reduce. Add your rice and turn up the heat. Lightly fry the rice, stirring constantly so it doesn’t stick to the pan. After a minute, when it looks slightly translucent, add the alcohol, and keep stirring. Any harsh alcohol flavors will evaporate and leave the rice with a lovely subtle, slightly floral flavor.
3 Once the vermouth or wine has cooked into the rice, add a ladle of hot stock and a good pinch of salt. Turn down the heat to a simmer so that the rice doesn’t cook too quickly. Keep adding ladlefuls of stock, constantly stirring to release the creamy starch out of the rice. Allow each ladleful of stock to be absorbed before adding the next one. Carry on adding stock until the rice is soft but still has a slight bite. This will take around 15 minutes. (If you run out of stock before the rice is cooked, use some boiling water.) Check the seasoning carefully and adjust to taste with sea salt and freshly ground black pepper. While the rice is cooking, multi-task fry the bacon and cut into small pieces in-between stirs. This will keep the bacon warm and crispy before you put it in the rice.
4 Once the rice is soft, stir the Gorgonzola, the cooled roasted pear slices, bacon and a small bunch of rosemary tips until the cheese melts and the pears are warmed through. Remove the pan from the heat, add the butter and Parmesan and stir well. Place a lid on the pan and let it rest for 2 minutes. (This is the most important part of making good risotto, as it helps it become really creamy and lets the flavors infuse.) Check seasoning and adjust to taste as required. Spoon onto plates or bowls, making sure that every plate gets a good amount of both sweet roasted pears and the beautiful, salty, melted Gorgonzola. Garnish with an extra grating of Parmesan, remaining Gorgonzola, a drizzle of good extra-virgin olive oil and a few more thyme tips.
MOVIE RECOMMENDATION: Chocolat
Yeah, I know that this movie should have been saved for when I actually post a chocolate dessert, but I couldn't help it! Besides, my recipes won't look nearly as delicious as the concoctions on the screen. Chocolat films the chocolate in such a way that makes it very sensual. Chocolate is yet one more aphrodisiac, and a dark chocolate truffle or mousse of some kind is certainly the perfect way end to this feast. If you do watch Chocolat with this meal, be sure to have some chocolate handy, you will need it. This movie is beautiful both in the story and visually stunning. Having Johnny Depp in it doesn't hurt, either. :-)
Thursday, March 18, 2010
Tuesday, March 10, 2009
Pi Day
Now you'll know how much of a nerd I am (or how much of a nerd my friends are.) Instead of making a blog for St Patty's Day and making recipes out of beer, I'm blogging for Pi day instead. 3.14! Eventually I'll play with beer, because I'm really trying to get the taste for it. Anyways. I did not post last week because the pie I made did not turn out, but this one did! :-D I include frozen peaches not only because they aren't in season, but because you can have the ingredients waiting for you for a rainy day.
Bake at 300 degrees F for 1 hour.
MOVIE SUGGESTIONS: Waitress &/or Pi
WHY: These are the obvious choices for Pi day!! Waitress makes you want to make or eat a pie right then and there. This movie is all about the Pies. It is a sweet movie, though, and isn't just a Chick-Flick. Plus, it has my favorite sexy man, Nathan Fillion. I just watched Castle and I'm already loving it. :-)
Pi is disturbing and creepy, but in a memorable and good way that makes you think. It'll truly make you appreciate the number Pi.
PEACH PIE
- 1 cup white sugar (I substituted 2/3 cup Splenda)
- 1/4 cup butter
- 1/3 cup all-purpose flour
- 1 egg
- 1 teaspoon vanilla extract
- 3 cups frozen sliced peaches (defrosted)
- 9 inch single crust pie
Bake at 300 degrees F for 1 hour.
MOVIE SUGGESTIONS: Waitress &/or Pi
WHY: These are the obvious choices for Pi day!! Waitress makes you want to make or eat a pie right then and there. This movie is all about the Pies. It is a sweet movie, though, and isn't just a Chick-Flick. Plus, it has my favorite sexy man, Nathan Fillion. I just watched Castle and I'm already loving it. :-)
Pi is disturbing and creepy, but in a memorable and good way that makes you think. It'll truly make you appreciate the number Pi.
Friday, February 13, 2009
Quesadillas
It's Marti Gras! But I don't know how to cook Creole food. Since I'm not religous and don't give up anything for Lent, I'm not going to make a meal that's decadent enough to be a pre-Lent feast, but perhaps it would be a good challenge for next year. This week (sorry I did not post last week, I was with my parents and they provided me with enough left overs to last the week) I want to post one of my staple recipes. Even though February is the shortest month of the year, sometimes it can seem like the longest. It's still winter and cold, with spring nowhere in sight. The novelty of snow has worn off, and the afterglow of the holiday season is long gone. It's time for some comfort food. Growing up in New Mexico, to me comfort means spicy food, chile peppers and cheese. Sorry! So, this week I'm going to make some quesadillas to warm me up. Of course you can make these as mild as you like.
First, you've got to make the filling. I have my three favorite combinations below. I'm including aproximate numbers because I never measure for my quesadillas and use what I've got in my kitchen. The filling usually fills about an 8 package of tortillas worth, thus serving about 4 people for a full course meal.
Green Chile and Chicken Quesadillas
Defrost a frozen chicken breast and cut it into small pieces. Saute over medium high heat with a can of green chile, and/or some green tomatillo salsa. Once the chicken is cooked add a couple handfuls of frozen peppers. When those have been thawed, turn the heat on low and you're ready for the next step. I usually use regular flour tortillas for this recipe and a Mexican blend of shredded cheese or a cheddar jack mix.
Mexican Veggies and Chipotle Quesadillas
If you have a frozen mix of frozen southwestern vegetables just saute about a cup and a half of the mix over medium heat and cover with a chipotle salsa until thawed. If not find some frozen corn, frozen peppers and use canned black beans. I like using red chile tortillas for this mix, especially if I'm serving a vegetarian and non-vegitarian option for a group of people. The same Mexican or cheddar jack cheeses can be used for this recipe.
Sweet Potato & Black Bean Quesadillas
Rinse half a can of black beans and cook on the stovetop over meduim heat. Meanwhile, Bake a small sweet potato until it is soft, microwaving it is fine. Chop it into small pieces, removing the skin. Add the sweet potato to the beans and a tablespoon or two of honey as well as some pineapple or mango salsa to taste. I often use the red chile tortillas and a white cheese (monteray jack or even mozerella) but really any flour tortilla will do and the Mexican mix cheese works, too.
When your mix is ready set up your quesadilla station. Spray one or two skillets with cooking spray and heat over medium heat. Add 1 tortilla to each skillet. Over half of the tortilla, top each with a layer of cheese a few tablespoons of filling and add another layer of cheese. Fold each tortilla in half. Cook until bottoms are golden brown, about 3 minutes. Turn the quesadillas over. Cook until bottoms are golden brown and cheese melts, about 3 minutes. Transfer to cutting board. Cut each quesadilla into 3 wedges. Transfer to platter. Repeat with remaining tortillas, cheese, and filling. Serve hot. You can also use corn tortillas in order to make this a gluten free recipe, but do not try to fold them. Layer the entire tortilla and place another tortilla on top. If you like bake it with less cheese in the middle but extra salsa and cheese on top it becomes an enchillada.
First, you've got to make the filling. I have my three favorite combinations below. I'm including aproximate numbers because I never measure for my quesadillas and use what I've got in my kitchen. The filling usually fills about an 8 package of tortillas worth, thus serving about 4 people for a full course meal.
Green Chile and Chicken Quesadillas
Defrost a frozen chicken breast and cut it into small pieces. Saute over medium high heat with a can of green chile, and/or some green tomatillo salsa. Once the chicken is cooked add a couple handfuls of frozen peppers. When those have been thawed, turn the heat on low and you're ready for the next step. I usually use regular flour tortillas for this recipe and a Mexican blend of shredded cheese or a cheddar jack mix.
Mexican Veggies and Chipotle Quesadillas
If you have a frozen mix of frozen southwestern vegetables just saute about a cup and a half of the mix over medium heat and cover with a chipotle salsa until thawed. If not find some frozen corn, frozen peppers and use canned black beans. I like using red chile tortillas for this mix, especially if I'm serving a vegetarian and non-vegitarian option for a group of people. The same Mexican or cheddar jack cheeses can be used for this recipe.
Sweet Potato & Black Bean Quesadillas
Rinse half a can of black beans and cook on the stovetop over meduim heat. Meanwhile, Bake a small sweet potato until it is soft, microwaving it is fine. Chop it into small pieces, removing the skin. Add the sweet potato to the beans and a tablespoon or two of honey as well as some pineapple or mango salsa to taste. I often use the red chile tortillas and a white cheese (monteray jack or even mozerella) but really any flour tortilla will do and the Mexican mix cheese works, too.
When your mix is ready set up your quesadilla station. Spray one or two skillets with cooking spray and heat over medium heat. Add 1 tortilla to each skillet. Over half of the tortilla, top each with a layer of cheese a few tablespoons of filling and add another layer of cheese. Fold each tortilla in half. Cook until bottoms are golden brown, about 3 minutes. Turn the quesadillas over. Cook until bottoms are golden brown and cheese melts, about 3 minutes. Transfer to cutting board. Cut each quesadilla into 3 wedges. Transfer to platter. Repeat with remaining tortillas, cheese, and filling. Serve hot. You can also use corn tortillas in order to make this a gluten free recipe, but do not try to fold them. Layer the entire tortilla and place another tortilla on top. If you like bake it with less cheese in the middle but extra salsa and cheese on top it becomes an enchillada.
MOVIE RECOMMENDATION: Some Like it Hot
WHY? This is one of my favorite classic comedies and a perfect comfort movie. The combination of Jack Lemmon and Tony Curtis as musicans who dress in drag to join an all girls band, and, of course, the beautiful Marilyn Monroe as one of the singers make the senario so much fun to watch. Plus, a lot of it is set on a beach. So make a margarita to go with the quesadillas, and pretend it's the summer. :-)
Monday, February 9, 2009
Red Pasta
I love to cook and feed people, and I enjoy cooking challenges. For instance, what do you feed a group of people that includes someone with celiacs and another who is a pescatarian and allergic to dairy? My favorite answer so far is paella! *Warning, the recipes below are neither gluten nor dairy free. I will note when they are. * Anyways. I've created this blog to share my cooking adventures. Also, because I'm a nerd and read too much, I'll post some book or movie recommendations at the end loosely tied to whatever theme I've come up with for the food.
This week, since it's almost Valentine's Day, I wanted to cook something unusually red, but without cheating and just using food coloring. Now, I am no fan of Valentine's Day, and have been this way every year, regardless of my relationship status. There were a couple years I declared myself the Valentine's Day Grinch. Why should should we need a holiday to show that you love someone? Isn't it more romantic to be spontaneous anyway? It's stressful for couples in relationships who want to make things perfect and it's depressing to those who are single or far away from their loved ones. It's another Hallmark Holiday overly commercialized and forcing us to by chocolate. Not that I'm complaining about the chocolate. That's my favorite part. I am trying to make amends with the holiday. I don't necessarily have to like it, but I'll accept it and take from it the things I do like. One of the actresses in my show said that she likes Valentine's Day because she gets to play with the color red more. So I translated that thought into food and came up with the idea for this pasta. There's no need to have a significant other to share this meal. Get a group of friends, or hell, treat yourself. That's what I've been learning to do and after a while I've grown to love it. The pasta is a vegetarian recipe as written but please feel free to add shrimp or chicken. I originally added shrimp and cooked them with the wine, but I did not cook off the alcohol long enough, thus the dish's alternate name is affectionately, Drunken Shrimp. Also below is the recipe for my Oreo Truffles, or Oreo Balls depending on where you serve them. The more comfortable you are with the group, the more they'll remember your Oreo Balls. Make them for any occasion by decorating them with different colors and shapes such as orange spiders on dark chocolate for Halloween or green shamrocks for St. Pattys day (you can even add mint to the oreos.)
BOOK RECOMMENDATION: Bel Canto, Ann Pachet
This week, since it's almost Valentine's Day, I wanted to cook something unusually red, but without cheating and just using food coloring. Now, I am no fan of Valentine's Day, and have been this way every year, regardless of my relationship status. There were a couple years I declared myself the Valentine's Day Grinch. Why should should we need a holiday to show that you love someone? Isn't it more romantic to be spontaneous anyway? It's stressful for couples in relationships who want to make things perfect and it's depressing to those who are single or far away from their loved ones. It's another Hallmark Holiday overly commercialized and forcing us to by chocolate. Not that I'm complaining about the chocolate. That's my favorite part. I am trying to make amends with the holiday. I don't necessarily have to like it, but I'll accept it and take from it the things I do like. One of the actresses in my show said that she likes Valentine's Day because she gets to play with the color red more. So I translated that thought into food and came up with the idea for this pasta. There's no need to have a significant other to share this meal. Get a group of friends, or hell, treat yourself. That's what I've been learning to do and after a while I've grown to love it. The pasta is a vegetarian recipe as written but please feel free to add shrimp or chicken. I originally added shrimp and cooked them with the wine, but I did not cook off the alcohol long enough, thus the dish's alternate name is affectionately, Drunken Shrimp. Also below is the recipe for my Oreo Truffles, or Oreo Balls depending on where you serve them. The more comfortable you are with the group, the more they'll remember your Oreo Balls. Make them for any occasion by decorating them with different colors and shapes such as orange spiders on dark chocolate for Halloween or green shamrocks for St. Pattys day (you can even add mint to the oreos.)
Red Linguine w/ Sun-dried tomato pesto aka Drunken Shrimp
(serves 3-4 full course meals depending on hunger)
Sun-dried Tomato Pesto (can be made ahead of time)
Red Linguinie
In a 6- to 8-quart pot of boiling salted water, cook linguine, stirring occasionally for 5 minutes (pasta will not be fully cooked). Drain in colander and return empty pot to stove top. Add wine and sugar to pot and boil vigorously 2 minutes. Add spaghetti and shake pot to prevent pasta from sticking. Gently stir until coated and boil over high heat, stirring occasionally, for about 6 minutes (pasta will be al dente). Drain remaining liquid if necessary. Add pesto and serve.
(serves 3-4 full course meals depending on hunger)
Sun-dried Tomato Pesto (can be made ahead of time)
- 1/2 cup packaged sun-dried tomatoes (boiled to soften)
- 1/4 cup grated parmesan cheese
- 1 tablespoon dried basil
- 1 tablespoon pine nuts
- 1 tablespoon minced garlic
- 1/2 cup olive oil
Red Linguinie
- 1/2 lb linguine
- 1/2 (750-ml) bottle red wine (I used Charles Shaw Cabernet Sauvignon from Trader Joe's since the pesto provides most of the flavor.)
- 1 teaspoon sugar
In a 6- to 8-quart pot of boiling salted water, cook linguine, stirring occasionally for 5 minutes (pasta will not be fully cooked). Drain in colander and return empty pot to stove top. Add wine and sugar to pot and boil vigorously 2 minutes. Add spaghetti and shake pot to prevent pasta from sticking. Gently stir until coated and boil over high heat, stirring occasionally, for about 6 minutes (pasta will be al dente). Drain remaining liquid if necessary. Add pesto and serve.
Oreo Truffles (White Chocolate & Pink Heart)
makes about 20
Scoop out a tablespoon of the mixture and roll into a ball. Repeat until mixture is gone.
Chill balls in the fridge for an hour.
Melt approximately 1/2 package of white chocolate chips.
Stick a toothpick in an Oreo ball and dip it in the melted white white chocolate.
Allow to harden on wax paper.
While waiting for the chocolate to harden, use the remaining chocolate or melt more if necessary and add red food coloring, about 20ish drops or as dark as you like. It does darken a little when it hardens.
When Oreo balls are no longer sticky to the touch, decorate with pink chocolate. I just use a sandwich bag with a tiny hole cut in one corner to drizzle the pink chocolate.
makes about 20
- 1/2 package regular size Oreo cookies, crushed
- 1 (8 ounce) package cream cheese (the fat free and reduced fat cream cheeses taste great in this recipe too ... though I have not used the reduced fat oreos yet ...)
- 1/2 package (or more) White Chocolate Chips (almond bark also works)
- Red food die
Scoop out a tablespoon of the mixture and roll into a ball. Repeat until mixture is gone.
Chill balls in the fridge for an hour.
Melt approximately 1/2 package of white chocolate chips.
Stick a toothpick in an Oreo ball and dip it in the melted white white chocolate.
Allow to harden on wax paper.
While waiting for the chocolate to harden, use the remaining chocolate or melt more if necessary and add red food coloring, about 20ish drops or as dark as you like. It does darken a little when it hardens.
When Oreo balls are no longer sticky to the touch, decorate with pink chocolate. I just use a sandwich bag with a tiny hole cut in one corner to drizzle the pink chocolate.
BOOK RECOMMENDATION: Bel Canto, Ann Pachet
WHY? I chose to post about Bel Canto this week because it is about finding love in unexpected places. (Edit, I just saw the New York Magazine quote "In more ways than one, Bel Canto is about finding beauty in unexpected places" and I don't want to unintentionally plagiarize.) This book is so beautifully written, and no matter how dire the situation gets, it still makes you feel good to be alive. Now, this is not a happy book. The book is about a hostage situation in an unspecified Latin country. For several days the wealthy party guests and the terrorists live together while the negotiations are in process, but the relationships that form in these circumstances are both beautiful and heartbreaking. I was tempted to think of a light-hearted and romantic book or movie to write about, but since I haven't made full amends with Valentines' Day yet, something bittersweet is the perfect choice.
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