Typically, I mourn the anticipation of autumn. To me, fall means shorter days, milder sun, and saying farewell to the lazy days of summer. But every year, when October trickles into my calendar, I have to smile at the crisper air, falling leaves (OK, OK, I know there are no leaves of any kind in LA. But I just got back from DC, so don't ruin my fantasy), and scents of cinnamon, nutmeg, and sage in the air. This year is no different. It's FALL, and for the first time, I couldn't be happier!
Here are some ideas for you to help you enjoy the early autumn season as much as I am:
1. Nibble on the flavors of fall by making Pumpkin Cheesecake Bars.
2. Did you know? The Halloween custom of bobbing for apples began as a Celtic matchmaking game. The first person to bite into an apple was deemed the next to marry. So have your single friends over and bob away!
3. Indulge your inner Martha and make a festive fall centerpiece.
4. Sip on this month's featured drink at Starbucks: the Maple Macchiato.
5. Make Roasted Butternut Squash with Red Grapes and Sage, one of my favorite fall side dishes. Or, toss it with pasta and chicken for a main course and serve with.....
6. Eberle 2004 Vineyard Selection Cabernet Sauvingnon is a full-bodied and flavorful fall wine. Pick a bottle up at your local wine store for $17.
Tuesday, October 03, 2006
Thursday, August 17, 2006
Young, Broke, Drunk, and Fabulous
Though we would all love to indulge in a bottle of Chateau Lafite-Rothschild Grand Cru Bordeaux every night, most twenty- or thirty- something Angelenos need better jobs, or at least cheaper rents, before this will ever be the case. Therefore, in an effort to find the most perfect and budget-friendly beverage out there, host an evening of wine tasting that will cost you less than would one glass at any LA restaurant (OK, OK, except for World Cafe from 4-7 daily!)
So here's the deal: You provide appetizers, and have your friends play sommelier by bringing a bottle or two of their favorite wine -- red, white, or champagne -- but it must be under $5 per bottle. The idea is to try as many different wines as possible.
Set up all of the wines on a table or bar, along with enough glasses for a crowd (with wine markers so no one loses track of his or her glass.) Then make scorecards like the one to the right to keep track of everyone's opinions, so that even when the night, and your memories of it, are over--your research is recorded forever!
Here are a few ideas--though by no means are a complete list. The more wines, and the more creative, the better!
Vitavin Egri Bikavér Bull's Blood of Eger 2002
$3.50-$6 wherever wines are sold.
Le Grotte Reggiano Lambrusco NV
$4.50 at Trader Joe's
Yellow Tail Pinot Grigio 2005
$4.95 at Albertson's
Moreau Blanc
$3.99 at Trader Joe's
Columbia Crest Columbia Valley Gewürztraminer 2002 and 2004
$4.99 (on sale) at Albertson's
Tuesday, November 15, 2005
Spring Into Fall
Oh how long it has been!
I have finally reached the calm after the storm and find myself deep in the heart of autumn! The clocks have rolled back, the leaves have changed to brilliant reds and oranges, and the first of the fall holidays came and went in an instant!
In celebration of this season that is so suddenly upon me, here is a simply delectable side dish so reminiscent of fall that it seems only right served in a pumpkin.
Lisa's Aunt Betsy's Thanksgiving Dip
2 oz Smoked House Almonds (1/3 of can approx.) chopped
8 oz cream cheese
1 T brown sugar
1 t. curry powder
1/3 t. ginger
1/3 t. dry mustard
Small bunch of scallions (including some green), chopped well
1/3 cup mango chutney (can find at Trader Joes)
2 oz. shredded cheddar cheese
Mix well and allow flavors to blend for a couple of hours.
Serve with crackers of choice.
And because I can't take credit for an ounce of this goodness:
Aunt Betsy's Note:
This is a great fall dip. Serve in hollowed out
pumpkin. Insert a small container into the pumpkin and fill with the
dip. Surround with artifical fall leaves, topped with crackers.
I have finally reached the calm after the storm and find myself deep in the heart of autumn! The clocks have rolled back, the leaves have changed to brilliant reds and oranges, and the first of the fall holidays came and went in an instant!
In celebration of this season that is so suddenly upon me, here is a simply delectable side dish so reminiscent of fall that it seems only right served in a pumpkin.
Lisa's Aunt Betsy's Thanksgiving Dip
2 oz Smoked House Almonds (1/3 of can approx.) chopped
8 oz cream cheese
1 T brown sugar
1 t. curry powder
1/3 t. ginger
1/3 t. dry mustard
Small bunch of scallions (including some green), chopped well
1/3 cup mango chutney (can find at Trader Joes)
2 oz. shredded cheddar cheese
Mix well and allow flavors to blend for a couple of hours.
Serve with crackers of choice.
And because I can't take credit for an ounce of this goodness:
Aunt Betsy's Note:
This is a great fall dip. Serve in hollowed out
pumpkin. Insert a small container into the pumpkin and fill with the
dip. Surround with artifical fall leaves, topped with crackers.
Tuesday, September 27, 2005
Rave Review
Though eating out is quite possibly my favorite pastime, rarely does a restaurant inspire a review on STIRRED. Belga Café, a quaint Belgian and Euro-fusion bistro on Washington D.C.’s burgeoning 8th St., is a worthy exception.Plan for a long evening out, as the kitchen is small and the waiters take their time, allowing you to savor every bite of each course. Start with the Witlof “Sushi” Salade—a twist on the Japanese classic, made with proscuitto and endive and served with arugula salad, cheese tuile, and orange gelee. The flavors truly tango on your palate—and the presentation is excitingly original.
While sipping on a selection from the impressive Belgian beer list (or a glass of wine from the also respectable listings), try the house specialty—steamed Belgian mussels with your choice of six preparations. The bacon and asparagus is delightfully rich—try the white beer for a lighter appetizer.
The standout entrée, ardently recommended by the worldly staff, is Herb-Crusted Halibut with spring vegetables and a red wine butter sauce. Initially a skeptic of exceptional seafood served east of Los Angeles, I was stunned to find that this divine dish is quite possibly the best, most flavorful whitefish I have ever tasted.
If you’ve saved room for dessert, the trio of crème brulees, with daily flavor changes, is a delightful ending to an evening at Belga.
But don’t be surprised if you find yourself back the next morning for “Belgian Waffles and Chocolate” weekend brunch……..
Tuesday, September 13, 2005
Back to School
It's that time again: you pass children with backpacks on the drive to work, your local grocery store is packed with college students, (and running low on beer and Top Ramen), and a little part of you wishes that mom still took you back-to-school shopping.
This fall, you too can go back to school--cooking school! Chef Eric's Culinary Classroom in Los Angeles offers classes for cooks of all levels--from aspiring chefs to entertainers who just want new cocktail recipes, not to mention lessons specifically tailored to children and couples. His edcuated expertise, excellent staff, and hands-on cooking experience offers a first-rate learning experience for students.
The following is a sample from Chef Eric's popular "Asian Cooking" class:
Vietnamese Style Spring Rolls
1/2 package Rice vermicelli or linguine
1/2 lb. shrimp, peeled and deveined
2 scallions, finely chopped
1 medium carrot, grated
1/2 cup napa cabbage, finely sliced
1/4 cup bean sprouts
2 T cilantro leaves, whole
2 T basil leaves, whole
2 T mint leaves, whole
1 package rice paper rounds
Bring a large pot of water to a boil. Cook rice noodles 3 minutes, or linguine 8-10 minutes. Take the noodles out of the pot and keep the water hot. Drain the noodles and rinse them under cold water.
Cook the shrimp in the boiling water for about 2 minutes, or until done. Peel the shrimp and cut in half lengthwise. Set aside.
Combine the carrots and cabbage in a bowl and sprinkle with salt. Let stand for 10 minutes. Squeeze out any water that has accumulated.
Combine the scallions, carrots, cabbage, bean sprouts, basil, and mint iun a bowl. Add rice noodles and stir to combine. Season with additional sugar, lemon juice, and salt.
Soak the rice paper rounds, one at a time, in warm water until soft. Blot dry and place on a work surface. Place 2-3 T of the noodle mix on the paper round and roll it halfway, tightly. Place some shrimp and cilantro on the paper and finish rolling into a very tight small burrito.
Cut the rolls in half and arrange on a platter. Pour sauce over the rolls or use it for dipping on the side. Serve cool.
Spring Roll Dipping Sauce
Combine and stir the following:
1/3 cup fish sauce
1 T garlic, minced
1 T chili sauce
1/4 cup sugar
1 lemon, juiced
1/4 cup rice vinegar
2 1/2 T water
Though this school won't get you grades or a degree, you certainly will walk away with a full stomach, a delectable collection of recipes, and an entirely new appreciation for going back to school.
This fall, you too can go back to school--cooking school! Chef Eric's Culinary Classroom in Los Angeles offers classes for cooks of all levels--from aspiring chefs to entertainers who just want new cocktail recipes, not to mention lessons specifically tailored to children and couples. His edcuated expertise, excellent staff, and hands-on cooking experience offers a first-rate learning experience for students.
The following is a sample from Chef Eric's popular "Asian Cooking" class:
Vietnamese Style Spring Rolls
1/2 package Rice vermicelli or linguine
1/2 lb. shrimp, peeled and deveined
2 scallions, finely chopped
1 medium carrot, grated
1/2 cup napa cabbage, finely sliced
1/4 cup bean sprouts
2 T cilantro leaves, whole
2 T basil leaves, whole
2 T mint leaves, whole
1 package rice paper rounds
Bring a large pot of water to a boil. Cook rice noodles 3 minutes, or linguine 8-10 minutes. Take the noodles out of the pot and keep the water hot. Drain the noodles and rinse them under cold water.
Cook the shrimp in the boiling water for about 2 minutes, or until done. Peel the shrimp and cut in half lengthwise. Set aside.
Combine the carrots and cabbage in a bowl and sprinkle with salt. Let stand for 10 minutes. Squeeze out any water that has accumulated.
Combine the scallions, carrots, cabbage, bean sprouts, basil, and mint iun a bowl. Add rice noodles and stir to combine. Season with additional sugar, lemon juice, and salt.
Soak the rice paper rounds, one at a time, in warm water until soft. Blot dry and place on a work surface. Place 2-3 T of the noodle mix on the paper round and roll it halfway, tightly. Place some shrimp and cilantro on the paper and finish rolling into a very tight small burrito.
Cut the rolls in half and arrange on a platter. Pour sauce over the rolls or use it for dipping on the side. Serve cool.
Spring Roll Dipping Sauce
Combine and stir the following:
1/3 cup fish sauce
1 T garlic, minced
1 T chili sauce
1/4 cup sugar
1 lemon, juiced
1/4 cup rice vinegar
2 1/2 T water
Though this school won't get you grades or a degree, you certainly will walk away with a full stomach, a delectable collection of recipes, and an entirely new appreciation for going back to school.
Tuesday, September 06, 2005
A Time of Need
Last week, Hurricane Katrina devastated our nation, leaving millions without shelter, food, electricity, or hope. Whatever your beliefs about the government’s reaction to the crisis or the rampant crime and looting occurring, the fact remains that countless citizens of the Gulf Region need our assistance. Here are several ways you can help:
Short on Time? Donate directly to the American Red Cross at www.redcross.org. All you need is a credit card and about 2 minutes time, and donations of any monetary amount are welcome.
Short on Storage Space? Clean out your closet or garage and donate gently used clothing, household goods, and furniture to your local Goodwill Industries donation center. Your trash is often someone else’s treasure, and Goodwill will use the sales profits of the goods to help citizens in the Gulf region resume their jobs, or find new ones, as well as to rebuild the employment and career programs provided by agencies in the area.
Short on Cash? Throw a “benefit” at your place on Friday night! Instead of spending your extra cash on martinis at overpriced restaurants, buy some wine, and ask your guests to bring an appetizer and a $10 donation. Give the proceeds to an organization of your choice—Network for Good lists several options. Many organizations let you donate in honor of someone, so thank your friends for their generosity by listing them on your donation form.
Short on Time? Donate directly to the American Red Cross at www.redcross.org. All you need is a credit card and about 2 minutes time, and donations of any monetary amount are welcome.
Short on Storage Space? Clean out your closet or garage and donate gently used clothing, household goods, and furniture to your local Goodwill Industries donation center. Your trash is often someone else’s treasure, and Goodwill will use the sales profits of the goods to help citizens in the Gulf region resume their jobs, or find new ones, as well as to rebuild the employment and career programs provided by agencies in the area.
Short on Cash? Throw a “benefit” at your place on Friday night! Instead of spending your extra cash on martinis at overpriced restaurants, buy some wine, and ask your guests to bring an appetizer and a $10 donation. Give the proceeds to an organization of your choice—Network for Good lists several options. Many organizations let you donate in honor of someone, so thank your friends for their generosity by listing them on your donation form.
Tuesday, August 30, 2005
Hot August Nights
Los Angeles, California
Mostly Sunny
High
85° F
For the Angeleno without an air conditioner, hot August temperatures can be almost unbearable. Fortunately, there are several ways to cool down in the sweltering city: jumping in the ocean, drinking 2-for-1 Corona Lights at Cabo Cantina, sneaking in your neighbor's pool, and enjoying an ice-cold glass of limoncello.
The refreshing liquor is a product of Italy's sun-kissed Amalfi Coast, and available to Westerners at Trader Joe's markets for a mere $9.99 per bottle!
On a sizzling summer night, chill both the bottle and shot glasses--the vodka set from Crate and Barrel works well--in the freezer. You can sip the drink alone or serve with a bowl of vanilla ice cream and fresh berries. It just might be the most delicious way to endure the rest of the summer.
Mostly Sunny
High
85° F
For the Angeleno without an air conditioner, hot August temperatures can be almost unbearable. Fortunately, there are several ways to cool down in the sweltering city: jumping in the ocean, drinking 2-for-1 Corona Lights at Cabo Cantina, sneaking in your neighbor's pool, and enjoying an ice-cold glass of limoncello.
The refreshing liquor is a product of Italy's sun-kissed Amalfi Coast, and available to Westerners at Trader Joe's markets for a mere $9.99 per bottle!
On a sizzling summer night, chill both the bottle and shot glasses--the vodka set from Crate and Barrel works well--in the freezer. You can sip the drink alone or serve with a bowl of vanilla ice cream and fresh berries. It just might be the most delicious way to endure the rest of the summer.
Thursday, August 25, 2005
It's a Bru-tiful Life
One of the best ways to savor the last few harvests of ripe summer produce is to make and serve bruschetta. The delectable and surprisingly versatile food is originally a product of Italy, and confirms that the country is a culture that embodies the delicious life. Serve it as an appetizer before a Tuscan dinner or as part of a cocktail party. Here are the ingredients for several recipes, both traditional and innovative. For each list, mix all the ingredients together and pile on toasted bread for an unforgettable (and relatively healthy!) treat.
Italian-Style Bruschetta
Tomatoes (as many as you have ripe and ready to use)
Fresh basil, finely chopped, to taste
Lots of minced garlic!
A few tablespoons of olive oil
Salt and freshly ground pepper to taste
A large glass of Chianti (to drink while cooking)
Goat Cheese and Mint Bruschetta
3 tablespoons olive oil
1 large garlic clove, halved
6 ripe tomatoes, seeded and chopped
1 teaspoon lemon juice
4 ounces soft fresh goat cheese
3 tablespoons chopped fresh mint
Sassy Summer Bruschetta (provided by BACARDI® Mixers)
1/4 pound sushi-grade tuna, diced
1 avocado, diced
1 pint strawberries, diced
1 tablespoon olive oil
1 small lime
2 tablespoons olive oil
Salt and pepper to taste
Yellow Tomato and Olive Bruschetta
2 large ripe yellow tomatoes, seeded and diced
3 ounces mozzarella, diced
1/4 cup chopped drained pimento stuffed green olives
1/4 cup chopped fennel bulb
1/4 cup finely chopped fresh basil
1 tablespoon olive oil
2 garlic cloves, minced or crushed
Salt and freshly ground black pepper to taste
Note: Do the Italians a favor and pronounce the word authentically: bru-SKET-uh. Though the nice folks at Macaroni Grill might tell you otherwise, a true Italian laughs at Americans who use the shhh sound.
Monday, June 27, 2005
Garden Party
Vibrant pink and orange is a sweet, sorbet-inspired color scheme for a summer garden party.
Wednesday, June 08, 2005
Tuesday, June 07, 2005
Tuesday Night Dinner Club--Part IV
Special Guests
Special Guests are boyfriends, girlfriends, brothers, sisters, husbands, wives, family, and friends, who patiently listen to foodie talk, eagerly try the good, the not so good, and the just plain too spicy to eat, and faithfully attend (and bring wine!) every week.
Special Guests are as much a part of the Tuesday Night Dinner Club as are the four who create the meals. Cheers and thanks to you, Special Guests!
Special Guests are boyfriends, girlfriends, brothers, sisters, husbands, wives, family, and friends, who patiently listen to foodie talk, eagerly try the good, the not so good, and the just plain too spicy to eat, and faithfully attend (and bring wine!) every week.
Special Guests are as much a part of the Tuesday Night Dinner Club as are the four who create the meals. Cheers and thanks to you, Special Guests!
Thursday, June 02, 2005
Wednesday, June 01, 2005
June Gloom
June Gloom is the bane of Los Angeles' existance. For one month, the city is engulfed in a deep, misty sea of grey clouds, and the promise of sun-kissed summer that May assured is long forgotten. A mocking reminder that, although the city of eternal sunshine, L.A. must endure one month of bleak, dreary, desolation while the rest of the country gets to extend the sunshine of Memorial Day weekend into the summertime season.
So what is the gloomy Angeleno to do? Mourn not with indoor margaritas and a George Foreman grill! The real solution to the June blues is to celebrate the night time with drinks and dishes as dark as the weather outside. Buy a bottle of Kahlua and invite friends over to share decadent dark chocolate cake drowned in coffee-flavored martinis for a treat that will warm up even the cloudiest day.
Delectably Dark (and Delightfully Easy!) Chocolate Cake
1 (18.25 ounce) package chocolate cake mix
1 cup Tia Maria or Kahlua (or other coffee-flavored liqueur)
2 (5.9 ounce) packages instant chocolate pudding mix
6 (1.4 ounce) chopped Skor bars
2 (12 ounce) containers Cool Whip, thawed
1 (1 ounce) square semisweet chocolate
Prepare chocolate cake according to package directions, and bake in a 9x13-inch pan. Cool. Cut into squares and pour coffee-flavored liqueur over cake. Prepare chocolate pudding according to package directions.
In large trifle bowl or other glass bowl, crumble half of cake. Top cake with half of chocolate pudding, half of crumbled candy bars, and one container of whipped topping. Repeat layering. Shave chocolate with a vegetable peeler for garnish. Keep refrigerated until serving.
Chocolate Sin Martini
1.5 oz. chocolate liqueur
1.5 oz. Tia Maria or Kahlua (or other coffee-flavored liqueur)
1.5 oz. Ketel One or other premium vodka
1 maraschino cherry
In a shaker filled with ice, pour in the liqueurs and vodka. Shake lightly and pour into a Martini glass. Garnish with the cherry.
So what is the gloomy Angeleno to do? Mourn not with indoor margaritas and a George Foreman grill! The real solution to the June blues is to celebrate the night time with drinks and dishes as dark as the weather outside. Buy a bottle of Kahlua and invite friends over to share decadent dark chocolate cake drowned in coffee-flavored martinis for a treat that will warm up even the cloudiest day.
Delectably Dark (and Delightfully Easy!) Chocolate Cake
1 (18.25 ounce) package chocolate cake mix
1 cup Tia Maria or Kahlua (or other coffee-flavored liqueur)
2 (5.9 ounce) packages instant chocolate pudding mix
6 (1.4 ounce) chopped Skor bars
2 (12 ounce) containers Cool Whip, thawed
1 (1 ounce) square semisweet chocolate
Prepare chocolate cake according to package directions, and bake in a 9x13-inch pan. Cool. Cut into squares and pour coffee-flavored liqueur over cake. Prepare chocolate pudding according to package directions.
In large trifle bowl or other glass bowl, crumble half of cake. Top cake with half of chocolate pudding, half of crumbled candy bars, and one container of whipped topping. Repeat layering. Shave chocolate with a vegetable peeler for garnish. Keep refrigerated until serving.
Chocolate Sin Martini
1.5 oz. chocolate liqueur
1.5 oz. Tia Maria or Kahlua (or other coffee-flavored liqueur)
1.5 oz. Ketel One or other premium vodka
1 maraschino cherry
In a shaker filled with ice, pour in the liqueurs and vodka. Shake lightly and pour into a Martini glass. Garnish with the cherry.
Tuesday, May 31, 2005
Tuesday Night Dinner Club--Part III
Jeff
As a hotel manager, Jeff is committed to hospitality, especially to his friends. Whether it is finding the perfect holiday present for each name on his list or preparing a special "South Beach" meal for his guests (myself included) who will undoubtedly be on another diet bandwagon the next week, Jeff is a genuine and true friend who cares for others on a daily basis. His culinary creations attest to this and are always characterized by delicious and passionate attention to detail.
Jeff served this savory treat at his last dinner party, a meal entirely devoted to sun-kissed citrus:
Coconut Rice Pudding Parfaits with Mango and Pineapple
Adapted from Epicurious.com
Coconut rice pudding
3 cups water
1 cup basmati rice
1 cup plus 2 tablespoons sugar
2 large eggs
2 large egg yolks
3 tablespoons cornstarch
4 teaspoons vanilla extract
1 1/2 cups whole milk
1 cup canned unsweetened coconut milk*
1 teaspoon salt
1 cup shredded coconut, toasted
1 cup whipping cream
Macaroon crumble
1 1/2 cups sweetened flaked coconut
2/3 cup all purpose flour
1/2 cup (packed) golden brown sugar
1/4 cup sugar
3/4 teaspoon salt
4 1/2 tablespoons chilled unsalted butter, diced
2 cups chopped peeled fresh pineapple
1 cup chopped peeled pitted fresh mango
For rice pudding:
Bring 3 cups water to boil in heavy medium saucepan. Add rice; reduce heat to medium and simmer uncovered until very tender, about 18 minutes. Drain if necessary. Whisk 1/2 cup plus 1 tablespoon sugar, eggs, egg yolks, cornstarch, and vanilla in large bowl to combine. Bring whole milk, coconut milk, remaining 1/2 cup plus 1 tablespoon sugar, and salt to boil in heavy medium saucepan. Pour over sugar-egg mixture, whisking constantly. Strain mixture back into saucepan and bring to boil over medium heat. Whisk gently until slightly thickened. Remove from heat. Fold in cooked rice and coconut. Pour into bowl, pressing plastic wrap onto surface, and refrigerate until cold, about 4 hours. (Can be prepared up to 1 day ahead. Keep refrigerated.) Stir in cream.
For macaroon crumble:
Preheat oven to 350°F. Line large rimmed baking sheet with parchment paper. Toss coconut, flour, both sugars, and salt in large bowl to combine. Using fingertips, rub butter into mixture until clumps form. Spread mixture on baking sheet, patting down slightly. Bake until golden brown, about 20 minutes. Cool. Break crumble into bite-size pieces.
Toss pineapple and mango in bowl to combine. Spoon 1/4 cup rice pudding into each of 6 wineglasses. Top each with 1/4 cup fruit mixture. Sprinkle each with 2 tablespoons macaroon crumble. Repeat with remaining pudding and fruit mixture (reserve remaining pudding for another use). Sprinkle each parfait with 2 tablespoons macaroon crumble and serve.
*nsweetened coconut milk is available at Indian, Southeast Asian, and Latin American markets and many supermarkets.
Makes 6 servings.
Please visit Jeff's Blog!
As a hotel manager, Jeff is committed to hospitality, especially to his friends. Whether it is finding the perfect holiday present for each name on his list or preparing a special "South Beach" meal for his guests (myself included) who will undoubtedly be on another diet bandwagon the next week, Jeff is a genuine and true friend who cares for others on a daily basis. His culinary creations attest to this and are always characterized by delicious and passionate attention to detail.
Jeff served this savory treat at his last dinner party, a meal entirely devoted to sun-kissed citrus:
Coconut Rice Pudding Parfaits with Mango and Pineapple
Adapted from Epicurious.com
Coconut rice pudding
3 cups water
1 cup basmati rice
1 cup plus 2 tablespoons sugar
2 large eggs
2 large egg yolks
3 tablespoons cornstarch
4 teaspoons vanilla extract
1 1/2 cups whole milk
1 cup canned unsweetened coconut milk*
1 teaspoon salt
1 cup shredded coconut, toasted
1 cup whipping cream
Macaroon crumble
1 1/2 cups sweetened flaked coconut
2/3 cup all purpose flour
1/2 cup (packed) golden brown sugar
1/4 cup sugar
3/4 teaspoon salt
4 1/2 tablespoons chilled unsalted butter, diced
2 cups chopped peeled fresh pineapple
1 cup chopped peeled pitted fresh mango
For rice pudding:
Bring 3 cups water to boil in heavy medium saucepan. Add rice; reduce heat to medium and simmer uncovered until very tender, about 18 minutes. Drain if necessary. Whisk 1/2 cup plus 1 tablespoon sugar, eggs, egg yolks, cornstarch, and vanilla in large bowl to combine. Bring whole milk, coconut milk, remaining 1/2 cup plus 1 tablespoon sugar, and salt to boil in heavy medium saucepan. Pour over sugar-egg mixture, whisking constantly. Strain mixture back into saucepan and bring to boil over medium heat. Whisk gently until slightly thickened. Remove from heat. Fold in cooked rice and coconut. Pour into bowl, pressing plastic wrap onto surface, and refrigerate until cold, about 4 hours. (Can be prepared up to 1 day ahead. Keep refrigerated.) Stir in cream.
For macaroon crumble:
Preheat oven to 350°F. Line large rimmed baking sheet with parchment paper. Toss coconut, flour, both sugars, and salt in large bowl to combine. Using fingertips, rub butter into mixture until clumps form. Spread mixture on baking sheet, patting down slightly. Bake until golden brown, about 20 minutes. Cool. Break crumble into bite-size pieces.
Toss pineapple and mango in bowl to combine. Spoon 1/4 cup rice pudding into each of 6 wineglasses. Top each with 1/4 cup fruit mixture. Sprinkle each with 2 tablespoons macaroon crumble. Repeat with remaining pudding and fruit mixture (reserve remaining pudding for another use). Sprinkle each parfait with 2 tablespoons macaroon crumble and serve.
*nsweetened coconut milk is available at Indian, Southeast Asian, and Latin American markets and many supermarkets.
Makes 6 servings.
Please visit Jeff's Blog!
Tuesday, May 24, 2005
Tuesday Night Dinner Club--Part II
Kristy
My best friend through thick and thin, Kristy brings excitement and joy to every day and every life she touches. Kristy finds happiness in the little things in life--her herb garden, tiny topiaries she discovers on the sale rack, a new recipe to try for her husband. She is also wonderfully ambitious; when her mind is set on something, she will certainly accomplish it, whether it is embarking on a new career or re-creating her favorite Italian cuisine.
Kristy and her culinary creations bring delight to my life, especially this recipe, my favorite guilty pleasure:
Molten Chocolate Cakes
(adapted from epicurious.com)
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 T (1 1/4 sticks) unsalted butter
3 large eggs
3 large egg yolks
1 1/2 C powdered sugar
1/2 C flour
Vanilla Ice Cream
fresh mint (for garnish)
Preheat oven to 450°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally. The recipe up to this point can be made 1 day ahead: cover with saran wrap, chill.
Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates. Top with ice cream and sprig of mint, serve immediately.
Makes 6.
Please visit Kristy's Blog
My best friend through thick and thin, Kristy brings excitement and joy to every day and every life she touches. Kristy finds happiness in the little things in life--her herb garden, tiny topiaries she discovers on the sale rack, a new recipe to try for her husband. She is also wonderfully ambitious; when her mind is set on something, she will certainly accomplish it, whether it is embarking on a new career or re-creating her favorite Italian cuisine.
Kristy and her culinary creations bring delight to my life, especially this recipe, my favorite guilty pleasure:
Molten Chocolate Cakes
(adapted from epicurious.com)
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 T (1 1/4 sticks) unsalted butter
3 large eggs
3 large egg yolks
1 1/2 C powdered sugar
1/2 C flour
Vanilla Ice Cream
fresh mint (for garnish)
Preheat oven to 450°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally. The recipe up to this point can be made 1 day ahead: cover with saran wrap, chill.
Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates. Top with ice cream and sprig of mint, serve immediately.
Makes 6.
Please visit Kristy's Blog
Wednesday, May 18, 2005
Quote of the Day
"The chief virtue of cocktails is their informal quality. They loosen tongues and unbutton the reserves of the socially diffident. Serve them by all means, preferably in the living room, and the sooner the better."
-Irma Rombauer
-Irma Rombauer
Tuesday, May 17, 2005
Tuesday Night Dinner Club--Part I
The next several Tuesdays will be dedicated to my dear friends in the Tuesday Night Dinner Club.
Scott
Not only is he a true friend, Scott is my creative inspiration. Every bone in Scott's body is imaginative and innovative! A graphic designer by day, Scott is a true artist through and through, which is always revealed in his culinary concoctions. When creating a "Literary Dinner" consisting of meals based on poetry, or making a cake entirely out of crepes, Scott's culinary and creative geniuses are always a perfect pair.
My favorite recipe from Scott is undoubtedly:
Bleu Cheese and Grape Truffles
(For 10-15 people)
6 oz softened bleu cheese
6 oz cream cheese
1 tbs cognac or port
1 cup very finely chopped pistachios (use a food processor)
1 bunch of green seedless grapes
Mix the two cheeses and the cognac in a mixing bowl until completely mixed. Mold the cheese around the grape so that it completely covers the skin (be careful to not use too much cheese; it can be overpowering). Then roll the cheese covered grapes in the finely chopped pistachios until the cheese is barely visible. Chill the grapes for about 45 minutes before serving. Then, your guests will love you, as much as Scott's guests love him!
Please visit Scott's Blog !
Scott
Not only is he a true friend, Scott is my creative inspiration. Every bone in Scott's body is imaginative and innovative! A graphic designer by day, Scott is a true artist through and through, which is always revealed in his culinary concoctions. When creating a "Literary Dinner" consisting of meals based on poetry, or making a cake entirely out of crepes, Scott's culinary and creative geniuses are always a perfect pair.
My favorite recipe from Scott is undoubtedly:
Bleu Cheese and Grape Truffles
(For 10-15 people)
6 oz softened bleu cheese
6 oz cream cheese
1 tbs cognac or port
1 cup very finely chopped pistachios (use a food processor)
1 bunch of green seedless grapes
Mix the two cheeses and the cognac in a mixing bowl until completely mixed. Mold the cheese around the grape so that it completely covers the skin (be careful to not use too much cheese; it can be overpowering). Then roll the cheese covered grapes in the finely chopped pistachios until the cheese is barely visible. Chill the grapes for about 45 minutes before serving. Then, your guests will love you, as much as Scott's guests love him!
Please visit Scott's Blog !
Monday, May 16, 2005
Summer in the City
For the cooking aficionado, the best part about summer is the abundance of fresh produce, and particularly seasonal farmer's markets, where one can find deliciously ripe produce for well below grocery store prices. Angelenos can visit the Brentwood Farmer's Market on Sundays during the summer and find large, ripe, delectable avocados for only $1 each! Buy a dozen, and then enjoy all week long with these recipes from everyone's favorite culinary websites.
Guacamole
Avocado and Sun-Dried Tomato Spring Rolls
Grilled Avocado, Tomato, and Red Onion Salad
Mahi-Mahi with Blood Orange, Avocado, and Red Onion Salsa
Chipotle Steak with Pineapple-Avocado Salsa
Guacamole
Avocado and Sun-Dried Tomato Spring Rolls
Grilled Avocado, Tomato, and Red Onion Salad
Mahi-Mahi with Blood Orange, Avocado, and Red Onion Salsa
Chipotle Steak with Pineapple-Avocado Salsa
Tuesday, May 10, 2005
Cheers!
Need a vacation? Take a long weekend and enjoy the still-blossoming, leisurely vineyards of Amador County, just east of Sacramento. The following is a taste of the area’s almost 30 wineries:
Young's Vineyard
By far the most beautiful grounds in the area, this winery offers both elegant wines and presentation. A perfect wedding or event site as well. Try the Barbera or Sangiovese, and come home with an elegant wine bag as well!
Bray Vineyards
A relaxed winery that maintains its family-owned charm. Try the "Brayzin Hussy Red" for the perfect BBQ blend!
Villa Toscano
The best shopping in the area, as well as the only place in the valley to order a meal. Because this is one of the trendier wineries in the area, it tends to get crowded, so arrive early or try barrel tasting in the corner!
Dobra
Tucked deep in the valley on an unpaved road, this hidden treasure offers some of the area's most delicious blends. It also boasts beautiful picnic grounds (though no bathroom--just an outhouse) and an delectable platter of basil and olive oil-drizzled mozzerella for your tasting pleasure!
Deaver Vineyard
Friendly staff, affordable shopping, and a wide variety of port make this winery a must-see. All bottles are drizzled in shimmery gold wax, which make elegant vases after the wine has been enjoyed.
Story Winery
A small, relaxed winery with an outdoor champagne tasting bar, this is the perfect last stop. The dozens of Zinfandels offered are delicious, refreshing, and affordable.
Young's Vineyard
By far the most beautiful grounds in the area, this winery offers both elegant wines and presentation. A perfect wedding or event site as well. Try the Barbera or Sangiovese, and come home with an elegant wine bag as well!
Bray Vineyards
A relaxed winery that maintains its family-owned charm. Try the "Brayzin Hussy Red" for the perfect BBQ blend!
Villa Toscano
The best shopping in the area, as well as the only place in the valley to order a meal. Because this is one of the trendier wineries in the area, it tends to get crowded, so arrive early or try barrel tasting in the corner!
Dobra
Tucked deep in the valley on an unpaved road, this hidden treasure offers some of the area's most delicious blends. It also boasts beautiful picnic grounds (though no bathroom--just an outhouse) and an delectable platter of basil and olive oil-drizzled mozzerella for your tasting pleasure!
Deaver Vineyard
Friendly staff, affordable shopping, and a wide variety of port make this winery a must-see. All bottles are drizzled in shimmery gold wax, which make elegant vases after the wine has been enjoyed.
Story Winery
A small, relaxed winery with an outdoor champagne tasting bar, this is the perfect last stop. The dozens of Zinfandels offered are delicious, refreshing, and affordable.
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