Growing up—the gut-wrenching phrase that brings such dreadful tasks as saving for a down payment, investing in an IRA, and…finally trading in the vintage beach loft for a sassy, sophisticated city abode!
Bedroom décor packed? Check!
Shoes packed? Check—though not sure how to fit them all in 2-door Nissan OR new closet, must work on later…
Kitchen supplies packed, boxed, bubble-wrapped and otherwise thief-drop-break-and-open proof? Check!
Last dinner party in the old apartment held? Uh oh….
Panic sets in when guests arrive in T minus 2 hours and the only 3 remaining kitchen utensils are: left hand, right hand, and pizza tray that won’t cram into "Baking Tins" box. Even the tried and true recipe box has been carefully packed into “Cookbooks & Misc.”
Luckily there is one person who always seems to save the day when it comes to moving. (Like the night before college, when coming to the dreadful realization that bedrooms in fact do NOT pack themselves...) Even though Mom is not physically here to help, her veggie pizza stands in to solve the grown-up moving dilemma. A casual yet gourmet dish that will entice guests and make them feel special, since bare walls aren’t doing the trick, this pizza is simple enough to make even in the absence of your favorite tools and appliances.
Good thing--since growing up has not yet brought with it “take guests to Nobu” as a viable option.
Mom’s Veggie Pizza
Start with a pre-made pizza crust (Boboli works well)
Combine pre-made pesto, ranch dressing, and finely chopped garlic and spread over the crust for sauce.
Then top the pizza with veggies in the following order:
Spinach
Zucchini (slightly salted)
Tomatoes
Artichoke hearts
Mushrooms
Olives
Green onions
Finish with grated mozzarella and parmesan cheeses. (Can omit for a healthier pizza.)
Bake 10 minutes at 450 or until veggies are crispy and crust is golden brown.
Thursday, April 21, 2005
Wednesday, April 06, 2005
In Praise of Dinner Parties
"The most traditional form of entertaining, and to our mind the most satisfying, is the sit-down dinner party. At good dinner parties, conversation flourishes, friendships are forged or reinforced, and good food and drink can be appreciated and discussed. In no other form of entertaining does the host so unequivocally display respect for the guests and convivial concern for their welfare."
-taken from The Joy of Cooking
-taken from The Joy of Cooking
Wednesday, February 09, 2005
Flower Power
For an unforgettable centerpiece, think outside of the bubble bowl. This design, made from inexpensive leaves and gerbera daisies picked up from any local florist, can be easily made using a florists block or styrafoam ball. Stick with one color to keep it simple, or try it with with multicolored flowers on black linen for an elegant outdoor affair.
Tuesday, February 08, 2005
Fat & Happy
Not Thanksgiving, Christmas, or Halloween—if any a day to eat anything and everything one desires, it’s Fat Tuesday. The day before Ash Wednesday, also known as Mardi Gras, Fat Tuesday is the last call before Lent--the long period of giving up something one enjoys. And your excuse to guiltlessly cheat on your diet!
Yes, of course that means eating chocolate for breakfast and pizza for lunch, but to add some festivity into your feast, invite your friends over for mint juleps and jambalaya—a traditional New Orleans meal! While this spicy stew takes extra time to prepare, it's flavor is well worth the wait. (And who says you can't snack on garlic bread in the meantime??)
Bourbon Street Jambalaya
2 tablespoons garlic, minced
1 tablespoon crushed red chile flakes
4 bay leaves
1/2 cup canola oil
8 ounces tomato puree
1 (32-ounce) can tomatoes, diced in puree
1 (32-ounce) can tomatoes, diced
1 pound andouille or other hot, smoked sausage
1 quart chicken stock
4 cups green peppers, diced
4 cups yellow onions, diced
Cooked Rice
1 pound chicken, boned and cubed
Salt and pepper, to taste
1/2 cup scallions, diced
Preheat oven to 350 degrees F.
Saute the garlic, chiles, and bay leaves in the oil. Once the garlic is fragrant, add all the tomato products and simmer, stirring for about 45 minutes.
Slice and roast the sausage for about 20 minutes, drain fat.
Add to the tomatoes, chicken stock, sausage, green peppers, and onions and simmer another 1 to 1 1/2 hours, add salt and pepper. The jambalaya is finished when it has thickened and turned brick color, without any more oil coming to the surface.
At this point, cook a big pot of rice to mix with the sauce (equal amounts of rice to the sauce) and add any meats you want to the jambalaya sauce (chicken pieces, shrimp, alligator, veal etc.) Poach the meat in the sauce to cook it. Add scallions at the last minute for color.
Yes, of course that means eating chocolate for breakfast and pizza for lunch, but to add some festivity into your feast, invite your friends over for mint juleps and jambalaya—a traditional New Orleans meal! While this spicy stew takes extra time to prepare, it's flavor is well worth the wait. (And who says you can't snack on garlic bread in the meantime??)
Bourbon Street Jambalaya
2 tablespoons garlic, minced
1 tablespoon crushed red chile flakes
4 bay leaves
1/2 cup canola oil
8 ounces tomato puree
1 (32-ounce) can tomatoes, diced in puree
1 (32-ounce) can tomatoes, diced
1 pound andouille or other hot, smoked sausage
1 quart chicken stock
4 cups green peppers, diced
4 cups yellow onions, diced
Cooked Rice
1 pound chicken, boned and cubed
Salt and pepper, to taste
1/2 cup scallions, diced
Preheat oven to 350 degrees F.
Saute the garlic, chiles, and bay leaves in the oil. Once the garlic is fragrant, add all the tomato products and simmer, stirring for about 45 minutes.
Slice and roast the sausage for about 20 minutes, drain fat.
Add to the tomatoes, chicken stock, sausage, green peppers, and onions and simmer another 1 to 1 1/2 hours, add salt and pepper. The jambalaya is finished when it has thickened and turned brick color, without any more oil coming to the surface.
At this point, cook a big pot of rice to mix with the sauce (equal amounts of rice to the sauce) and add any meats you want to the jambalaya sauce (chicken pieces, shrimp, alligator, veal etc.) Poach the meat in the sauce to cook it. Add scallions at the last minute for color.
Tuesday, February 01, 2005
Comfort & Spice & Everything Nice
Pasta-the easy, inexpensive and reliable comfort food is a dinner party staple. Why not spice your next one up with this flavorful sauce, affectionately coined "Streetwalker's Sauce" by its Italian creators.
Puttanesca Sauce*
Enough for 1 lb. pasta
Heat in a large skillet over medium heat:
¼ c. extra-virgin olive oil
Add:
2 large cloves garlic, minced
1 dried red chili pepper
Cook, stirring and crushing the pepper with the back of a spoon, just until the garlic is pale blond, about 30 seconds. Stir in:
1 c. oil-cured black olives, such as Gaeta, pitted and coarsely chopped
6 anchovy fillets, soaked in water to cover for 5 minutes and drained
½ teaspoon dried oregano
Cook for about 30 seconds, then stir in:
1 28-oz. can whole tomatoes with juice. Crush the tomatoes between your fingers as you add them to the pan.
Simmer, uncovered, until the sauce is thickened, about 5 minutes. Stir in:
3 tablespoons minced fresh parsley
2 tablspoons drained capers
Season with:
Salt and ground black pepper to taste.
*Taken from The Joy of Cooking
Puttanesca Sauce*
Enough for 1 lb. pasta
Heat in a large skillet over medium heat:
¼ c. extra-virgin olive oil
Add:
2 large cloves garlic, minced
1 dried red chili pepper
Cook, stirring and crushing the pepper with the back of a spoon, just until the garlic is pale blond, about 30 seconds. Stir in:
1 c. oil-cured black olives, such as Gaeta, pitted and coarsely chopped
6 anchovy fillets, soaked in water to cover for 5 minutes and drained
½ teaspoon dried oregano
Cook for about 30 seconds, then stir in:
1 28-oz. can whole tomatoes with juice. Crush the tomatoes between your fingers as you add them to the pan.
Simmer, uncovered, until the sauce is thickened, about 5 minutes. Stir in:
3 tablespoons minced fresh parsley
2 tablspoons drained capers
Season with:
Salt and ground black pepper to taste.
*Taken from The Joy of Cooking
Wednesday, January 19, 2005
Quote of the Day
“Health food is an interesting term to me. Two hundred years ago, bacon was health food. You lived longer if you ate huge quantities of fat and salt. You were better off drinking beer or wine rather than water.”
-Ethan Becker
-Ethan Becker
When the Going Gets Tough...
...the tough make martinis! 'Nuff said.
The Classic Vodka Martini
Dash of dry Vermouth
2 ounces Ketel One vodka, chilled
Dash olive juice
2-3 large green olives
Pour a little bit of dry vermouth in a chilled martini glass and swirl to coat the inside of the glass. Dispose of excess vermouth. In a shaker full of ice, shake the vodka and olive juice vigorously before straining into glass.
Drink, enjoy, repeat as necessary.
The Classic Vodka Martini
Dash of dry Vermouth
2 ounces Ketel One vodka, chilled
Dash olive juice
2-3 large green olives
Pour a little bit of dry vermouth in a chilled martini glass and swirl to coat the inside of the glass. Dispose of excess vermouth. In a shaker full of ice, shake the vodka and olive juice vigorously before straining into glass.
Drink, enjoy, repeat as necessary.
Sunday, January 09, 2005
Leading 'Role
Casserole. Even hearing the word makes you shudder, bringing back memories of canned tuna, egg noodles, and grease-stained newspaper clippings. On the other hand, hearing your mother proudly announcing "Only $.65 per serving!" as she plopped her creation on the family dinner table reminds you of your dinner party on Tuesday--and your looming Christmas credit card bill.
Here's a new take on the old easy-cooking favorite: while simple, inexpensive, and large enough to feed 3 couples, this dish is so sophisticated, no one will ever guess it's incriminating name.
Shrimp & Orzo Casserole
2 tsp. olive oil
2 cloves garlic
1/2 tsp. oregano
Dash red pepper flakes
14.5 oz. canned tomatoes
14 oz. can chicken broth
1 cup orzo pasta
14 oz. can artichoke hearts
1 tsp. grated lemon peel
Freshly ground pepper
1 lb. cooked shrimp (frozen works well)
2 tbsp. fresh parsley
1 cup feta cheese
Heat oven to 425. Spray a 9 x 11 baking dish with non-stick cooking spray.
In a saucepan, heat oil, add garlic, oregano, and red pepper, cooking 30-60 seconds. Add tomatoes and mash with a potato masher. Add broth, simmer. Stir in orzo, artichoke, lemon, and pepper. Pour in baking dish and cover with foil. Bake 15 minutes, then stir. Add shrimp, then stir again. Sprinkle with parsley and feta. Bake uncovered 5-10 minutes until orzo is tender and feta starts to melt.
Here's a new take on the old easy-cooking favorite: while simple, inexpensive, and large enough to feed 3 couples, this dish is so sophisticated, no one will ever guess it's incriminating name.
Shrimp & Orzo Casserole
2 tsp. olive oil
2 cloves garlic
1/2 tsp. oregano
Dash red pepper flakes
14.5 oz. canned tomatoes
14 oz. can chicken broth
1 cup orzo pasta
14 oz. can artichoke hearts
1 tsp. grated lemon peel
Freshly ground pepper
1 lb. cooked shrimp (frozen works well)
2 tbsp. fresh parsley
1 cup feta cheese
Heat oven to 425. Spray a 9 x 11 baking dish with non-stick cooking spray.
In a saucepan, heat oil, add garlic, oregano, and red pepper, cooking 30-60 seconds. Add tomatoes and mash with a potato masher. Add broth, simmer. Stir in orzo, artichoke, lemon, and pepper. Pour in baking dish and cover with foil. Bake 15 minutes, then stir. Add shrimp, then stir again. Sprinkle with parsley and feta. Bake uncovered 5-10 minutes until orzo is tender and feta starts to melt.
Friday, January 07, 2005
Low (Carb) Maintenance
Dilemma: Tonight is wine and appetizer night at your place—with a list of guests who have sworn off anything resembling a carbohydrate (see Resolution Revolution) and will turn their noses up at your normal brie-and-baguette one-appetizer-suits-all routine. But are you really going to serve cheese and salami on your new Kate Spade dishes? Think again—you CAN serve a low-carb first course while maintaining your culinary reputation with these warm prosciutto/cheese pillows served warm over mixed greens.
They’ll be over their diets in February—but expect requests for this tasty dish for months to come.
Prosciutto Pillows Stuffed with Goat Cheese
8 thin slices Prosciutto di Parma (4 ounces)
4 ounces goat cheese, cut into 8 slices
2 tablespoons drained and chopped sun-dried tomatoes in oil, divided
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon prepared pesto sauce
1/8 teaspoon salt
1/8 teaspoon pepper
4 cups mixed salad greens
1. Lay 1 slice prosciutto on a work surface; top with a slice of goat cheese, an inch from narrow end. Top with 3/4 teaspoon sun dried tomatoes. Fold end of prosciutto over cheese and roll up, folding in edges to enclose cheese. Repeat with remaining prosciutto, cheese and tomatoes.
2. Heat oven to 300°F. Arrange pillows on a shallow baking pan, seam side down; cover with foil. (Can be made ahead up to this point. Cover tightly with aluminum foil and refrigerate up to one day.) Bake 5 minutes, until just warm.
3. Make Basil Vinaigrette: Whisk together olive oil, vinegar, pesto sauce, salt and pepper in a bowl. Makes 1/4 cup. To serve, divide greens on 4 plates; drizzle with dressing top with 2 pillows each.
They’ll be over their diets in February—but expect requests for this tasty dish for months to come.
Prosciutto Pillows Stuffed with Goat Cheese
8 thin slices Prosciutto di Parma (4 ounces)
4 ounces goat cheese, cut into 8 slices
2 tablespoons drained and chopped sun-dried tomatoes in oil, divided
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon prepared pesto sauce
1/8 teaspoon salt
1/8 teaspoon pepper
4 cups mixed salad greens
1. Lay 1 slice prosciutto on a work surface; top with a slice of goat cheese, an inch from narrow end. Top with 3/4 teaspoon sun dried tomatoes. Fold end of prosciutto over cheese and roll up, folding in edges to enclose cheese. Repeat with remaining prosciutto, cheese and tomatoes.
2. Heat oven to 300°F. Arrange pillows on a shallow baking pan, seam side down; cover with foil. (Can be made ahead up to this point. Cover tightly with aluminum foil and refrigerate up to one day.) Bake 5 minutes, until just warm.
3. Make Basil Vinaigrette: Whisk together olive oil, vinegar, pesto sauce, salt and pepper in a bowl. Makes 1/4 cup. To serve, divide greens on 4 plates; drizzle with dressing top with 2 pillows each.
Wednesday, January 05, 2005
Resolution Revolution
New Year’s Resolutions. The three cringe-worthy words mean the end of your indulgent holiday season and the start of a bleak, disciplined January. Run five times a week. Start Atkins. Read War and Peace. Pay off the Banana Republic card. It’s no wonder that resolutions rarely last until Valentine’s Day—what about this list would get anyone motivated?
Instead of the usual diet/exercise/money routine, add one of these ideas to your self-improvement plan. Finally—some resolutions you might just be able to keep!
1. Perfect the art of wine and food pairing. The Food Network’s grid is a great place to start: http://www.foodnetwork.com/food/wd_pairings/0,1975,FOOD_10017,00.html Or, get a group of friends together and split the cost of a lesson from a professional in your area. Not only a fun activity, wine pairing is a valuable tool that will impress your dinner guests for years to come!
2. Make your family proud and learn to make a complete meal reminiscent of your background or heritage. A traditional Tuscan feast for Italians, or a variety of exotic tapas if you are Spanish-will be the perfect meal for the next family get-together. If your background is more scattered than specific, spin your globe or choose a culture that interests you. Greek tzatziki is always a winner, no matter where you call home. http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_6345,00.html
3. Start your own blog! Have a passion for art, boating, books, or just want to share your daily thoughts and activities with friends? Go to http://www.blogger.com/start and sign up for a free account!
4. Make the world a better place without even leaving your desk. Count your blessings for your health and safety, and then click on http://oxfamamerica.org/ or http://www.redcross.org/ and donate to organizations that care for those who don’t have either. Any amount you can afford is welcome, and you can specify which country, disaster, or fund you would specifically like to reach, such as Sudan or the tsunami relief fund.
5. Celebrate yourself! Make a list of all the things you accomplished in 2004. Allow yourself between $1 and $10 (if you got a nice Christmas bonus!) for each accomplishment and use the total amount to buy something specifically for YOU—a calendar, coffee card, book, movie, or anything you’ve had your eye on. Then, every time you enjoy your purchase, remember and be proud of all you’ve achieved in the past year.
Happy New Year!
Instead of the usual diet/exercise/money routine, add one of these ideas to your self-improvement plan. Finally—some resolutions you might just be able to keep!
1. Perfect the art of wine and food pairing. The Food Network’s grid is a great place to start: http://www.foodnetwork.com/food/wd_pairings/0,1975,FOOD_10017,00.html Or, get a group of friends together and split the cost of a lesson from a professional in your area. Not only a fun activity, wine pairing is a valuable tool that will impress your dinner guests for years to come!
2. Make your family proud and learn to make a complete meal reminiscent of your background or heritage. A traditional Tuscan feast for Italians, or a variety of exotic tapas if you are Spanish-will be the perfect meal for the next family get-together. If your background is more scattered than specific, spin your globe or choose a culture that interests you. Greek tzatziki is always a winner, no matter where you call home. http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_6345,00.html
3. Start your own blog! Have a passion for art, boating, books, or just want to share your daily thoughts and activities with friends? Go to http://www.blogger.com/start and sign up for a free account!
4. Make the world a better place without even leaving your desk. Count your blessings for your health and safety, and then click on http://oxfamamerica.org/ or http://www.redcross.org/ and donate to organizations that care for those who don’t have either. Any amount you can afford is welcome, and you can specify which country, disaster, or fund you would specifically like to reach, such as Sudan or the tsunami relief fund.
5. Celebrate yourself! Make a list of all the things you accomplished in 2004. Allow yourself between $1 and $10 (if you got a nice Christmas bonus!) for each accomplishment and use the total amount to buy something specifically for YOU—a calendar, coffee card, book, movie, or anything you’ve had your eye on. Then, every time you enjoy your purchase, remember and be proud of all you’ve achieved in the past year.
Happy New Year!
Tuesday, November 30, 2004
Brownie Points
Admit it--between Thanksgiving and New Years, you’ve sent Dr. Atkins and your Weight Watchers point counter on an extended vacation. Then why not celebrate with your friends the way you did in junior high when calories really didn’t count by making and eating a whole pan of gooey brownies and not feeling guilty for a single bite. But remember: indulgence is oh-so-much better when you work for it—leave the box of mix in your pantry and make brownies from scratch. Smother them with ice cream or drown them in milk—either way enjoy, enjoy, enjoy….
Best Chocolate Brownies
2 ounces unsweetened chocolate, chopped
1/2 cup semisweet chocolate chips
3/4 stick (6 tablespoons) unsalted butter
1 1/3 cups sugar
3 large eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
1/4 teaspoon salt
3/4 cup walnuts, coarsely chopped
Preheat oven to 350 degrees and butter and flour a 9-inch square baking pan, knocking out excess flour.
In a metal bowl set over a pan of barely simmering water melt chocolates and butter, stirring, and remove bowl from heat. Cool chocolate mixture.
In a large bowl whisk together sugar, eggs, and vanilla until smooth and whisk in chocolate mixture. Add flour and salt and stir until combined well. Stir in walnuts and spread batter in prepared pan. Smooth top and bake in middle of oven 30 to 40 minutes. Cool brownies in pan on a rack and cut into 3-inch squares.
Best Chocolate Brownies
2 ounces unsweetened chocolate, chopped
1/2 cup semisweet chocolate chips
3/4 stick (6 tablespoons) unsalted butter
1 1/3 cups sugar
3 large eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
1/4 teaspoon salt
3/4 cup walnuts, coarsely chopped
Preheat oven to 350 degrees and butter and flour a 9-inch square baking pan, knocking out excess flour.
In a metal bowl set over a pan of barely simmering water melt chocolates and butter, stirring, and remove bowl from heat. Cool chocolate mixture.
In a large bowl whisk together sugar, eggs, and vanilla until smooth and whisk in chocolate mixture. Add flour and salt and stir until combined well. Stir in walnuts and spread batter in prepared pan. Smooth top and bake in middle of oven 30 to 40 minutes. Cool brownies in pan on a rack and cut into 3-inch squares.
Friday, November 12, 2004
Home Remedy
After a long, hard week, plan a special event with only one guest on the invite list--you. Time: as soon as you get home from work. Attire: casual, very casual. Menu: the most comfortable recipe in your box, followed by a cup of hot chocolate spiked with a shot of Peppermint Shnopps. Watch Love Actually, Sex & the City reruns, or anything with Julia Roberts and fall asleep listening to the rain and wind. Enjoy and vow to plan these events more often....
Thursday, October 28, 2004
Halloween Treats
Think Halloween sweets consist only of bite-size Snickers and candy apples? Think again—rely on the season’s traditional flavor for this easy, delicious treat that is the perfect addition to any holiday party.
Pumpkin Cheesecake Bars
1 16 oz. pound cake mix
3 eggs
2 tablespoons melted margarine
4 teaspoons pumpkin pie spice
1 8 oz. package cream cheese, softened
1 14 oz. can sweetened condensed milk
1 16 oz. can pumpkin
1/2 teaspoon salt
nut topping
Preheat oven to 350 degrees. Mix cake mix, 1 egg, melted butter and 2 teaspoons pumpkin pie spice until crumbly. Put in 13x9 pan. Beat cream cheese until fluffy., Beat in milk, 2 eggs, pumpkin, remaining pumpkin pie spice and salt. Mix well and pour over crust. Sprinkle nuts on top. Bake 45-60 minutes or until set. Refrigerate several hours. Cut into brownie-size pieces and serve!
Pumpkin Cheesecake Bars
1 16 oz. pound cake mix
3 eggs
2 tablespoons melted margarine
4 teaspoons pumpkin pie spice
1 8 oz. package cream cheese, softened
1 14 oz. can sweetened condensed milk
1 16 oz. can pumpkin
1/2 teaspoon salt
nut topping
Preheat oven to 350 degrees. Mix cake mix, 1 egg, melted butter and 2 teaspoons pumpkin pie spice until crumbly. Put in 13x9 pan. Beat cream cheese until fluffy., Beat in milk, 2 eggs, pumpkin, remaining pumpkin pie spice and salt. Mix well and pour over crust. Sprinkle nuts on top. Bake 45-60 minutes or until set. Refrigerate several hours. Cut into brownie-size pieces and serve!
Tuesday, October 26, 2004
Festive October
Contrary to common American belief, Halloween is not the only reason for celebration in October. Break the tradition by holding a German-style Oktoberfest party this week, before the month is over. Serve this recipe for Bratwurst with Apple Salsa over sauerkraut or cabbage, as well as plenty of beer out of original steins—you may find them at a consignment store, or check out www.steincenter.com.
Bratwurst with Apple Salsa
3 (8 oz.) packages bratwurst (health nuts can substitute chicken or turkey sausage), grilled.
Salsa:
2 tablespoons sugar
2 tablespoons cider vinegar
2 tablespoons lemon juice
1/2 teaspoon red pepper flakes
3 sweet apples (Golden Delicious), peeled, cored, and chopped
1 tablespoon fresh oregano, minced (1 teaspoon dried)
Stir sugar, vinegar, lemon juice and red pepper flakes together in a small saucepan, bring to a boil. Add half of the chopped apples, cover pan and reduce heat; cook gently until apples are very soft. Mash them with a potato masher until practically smooth. Stir in oregano and remaining chopped apples. Refrigerate. Serve chilled with grilled sausage and cabbage. Prost!
Bratwurst with Apple Salsa
3 (8 oz.) packages bratwurst (health nuts can substitute chicken or turkey sausage), grilled.
Salsa:
2 tablespoons sugar
2 tablespoons cider vinegar
2 tablespoons lemon juice
1/2 teaspoon red pepper flakes
3 sweet apples (Golden Delicious), peeled, cored, and chopped
1 tablespoon fresh oregano, minced (1 teaspoon dried)
Stir sugar, vinegar, lemon juice and red pepper flakes together in a small saucepan, bring to a boil. Add half of the chopped apples, cover pan and reduce heat; cook gently until apples are very soft. Mash them with a potato masher until practically smooth. Stir in oregano and remaining chopped apples. Refrigerate. Serve chilled with grilled sausage and cabbage. Prost!
Friday, October 22, 2004
Summer's End
LOS ANGELES, CA
Current Conditions
66°F
(19°C)
Sunny
Summer’s last call means an impromptu Friday night happy hour with friends. Serve pitchers of Sangria with tortilla chips and guacamole (recipes following.) Sit out on the patio, share your favorite memories of the summer, and move inside before the night gets too cold.
Sunset Sangria
3 tablespoons sugar
3 shots spiced dark rum or brandy
3 shots Triple Sec or Grand Marnier
1 orange, sliced
1 lemon, sliced
2 ripe peaches, cut into wedges
2 ripe pears, chopped
2 cinnamon sticks
1 bottle Rioja or Spanish red wine
Sparkling soda water, for topping off glasses of sangria at table
Combine all except soda water into a large pitcher. Chill or serve over ice. Top glasses of sangria off with a splash of soda water
Classic Guacamole
2 medium avocados, peeled and pitted
2 Tbsp red onion(s), chopped
4 Tbsp cilantro, fresh, chopped
2 Tbsp fresh lime juice
Few dashes Tabasco or hot sauce
Salt to taste
Mash avocado and mix with all other ingredients. Add chopped tomatoes or bell peppers for variety.
Current Conditions
66°F
(19°C)
Sunny
Summer’s last call means an impromptu Friday night happy hour with friends. Serve pitchers of Sangria with tortilla chips and guacamole (recipes following.) Sit out on the patio, share your favorite memories of the summer, and move inside before the night gets too cold.
Sunset Sangria
3 tablespoons sugar
3 shots spiced dark rum or brandy
3 shots Triple Sec or Grand Marnier
1 orange, sliced
1 lemon, sliced
2 ripe peaches, cut into wedges
2 ripe pears, chopped
2 cinnamon sticks
1 bottle Rioja or Spanish red wine
Sparkling soda water, for topping off glasses of sangria at table
Combine all except soda water into a large pitcher. Chill or serve over ice. Top glasses of sangria off with a splash of soda water
Classic Guacamole
2 medium avocados, peeled and pitted
2 Tbsp red onion(s), chopped
4 Tbsp cilantro, fresh, chopped
2 Tbsp fresh lime juice
Few dashes Tabasco or hot sauce
Salt to taste
Mash avocado and mix with all other ingredients. Add chopped tomatoes or bell peppers for variety.
Wednesday, October 20, 2004
Autumn Nights
On a rainy autumn night spent cuddling with your loved one or laughing with close friends, why not forgo the usual bottle of Cabernet and share this recipe for spiked apple cider instead? You’ll get the same warming, relaxing effect, as well as enjoy the spicy, fruity flavors of fall.
Fireside Apple Cider
1 red apple
2 teaspoons whole cloves
1 orange, thinly sliced
2 quarts apple cider
1/2 cup light brown sugar
1 teaspoon allspice
Pinch grated nutmeg
1-2 cups amaretto or Goldschlager (depending on how strong you like it!)
Cinnamon sticks to garnish
Stud the apple with the cloves. In a medium pot, combine the studded apple and remaining ingredients except the liquor. Slowly bring to a simmer over low heat for 10 minutes. Remove from the heat and add the liquor. Discard the apple. Ladle into large mugs and garnish each with a cinnamon stick. Sit by the fire, listen to the rain, sip slowly, and enjoy!
Fireside Apple Cider
1 red apple
2 teaspoons whole cloves
1 orange, thinly sliced
2 quarts apple cider
1/2 cup light brown sugar
1 teaspoon allspice
Pinch grated nutmeg
1-2 cups amaretto or Goldschlager (depending on how strong you like it!)
Cinnamon sticks to garnish
Stud the apple with the cloves. In a medium pot, combine the studded apple and remaining ingredients except the liquor. Slowly bring to a simmer over low heat for 10 minutes. Remove from the heat and add the liquor. Discard the apple. Ladle into large mugs and garnish each with a cinnamon stick. Sit by the fire, listen to the rain, sip slowly, and enjoy!
Tuesday, October 19, 2004
It's Getting Chili...
Dilemma: Sunday, invited friends over for midweek dinner party on Tuesday. Monday, coworkers decide to do Happy Hour…on Tuesday. What’s the overbooked entertainer to do?
It’s simple: Pull out the slow cooker (or stop by Costco and invest in one if you don’t have Mom’s hand-me-down) and make a pot of comfortable, perfect-for-autumn chili before you leave for work in the morning. Then stroll back post a few mai tais to a home that smells like you spent the whole afternoon in the kitchen.
Fill small bowls with shredded cheese, sour cream, and chopped green onions, and let guests pile on their favorite toppings. Share stories of autumn weeknights at home and enjoy the comfort of friends who love you whether you spent five hours or five minutes on dinner.
Mom’s Famous Chili
1-1.5 lbs. ground beef or turkey
1 onion
1 large can stewed or diced tomatoes, undrained
1 can kidney beans, undrained
2-3 cans pinto beans, drained
2 packets chili seasoning mix
1 chopped bell pepper
Tomato sauce (to thicken chili, if necessary)
Brown meat with onions. Combine all in slow cooker, cook on low 8-10 hours. Enjoy!
It’s simple: Pull out the slow cooker (or stop by Costco and invest in one if you don’t have Mom’s hand-me-down) and make a pot of comfortable, perfect-for-autumn chili before you leave for work in the morning. Then stroll back post a few mai tais to a home that smells like you spent the whole afternoon in the kitchen.
Fill small bowls with shredded cheese, sour cream, and chopped green onions, and let guests pile on their favorite toppings. Share stories of autumn weeknights at home and enjoy the comfort of friends who love you whether you spent five hours or five minutes on dinner.
Mom’s Famous Chili
1-1.5 lbs. ground beef or turkey
1 onion
1 large can stewed or diced tomatoes, undrained
1 can kidney beans, undrained
2-3 cans pinto beans, drained
2 packets chili seasoning mix
1 chopped bell pepper
Tomato sauce (to thicken chili, if necessary)
Brown meat with onions. Combine all in slow cooker, cook on low 8-10 hours. Enjoy!
Friday, October 15, 2004
Saturday Brunch
Tired of the Sunday morning mimosa-egg white-fruit brunch routine? Host a hip, casual Saturday brunch instead--on your porch if possible while the days are still warm. Your guests, who can come clad in jeans from the night before, flip flops, and a simple T will thank you for the change from the sundress and "No, I'm not hungover, why?" Audrey Hepburn sunglasses.
Make a comfortable menu like scrambled eggs with red bell peppers, green onions, and prosciutto with sourdough toast and sliced tomatoes. Serve with ample pitchers of Bloody Marys.
Dirty Bloody Mary Pitcher
4 cups tomato juice
1 cup Ketel One Vodka (or Absolut Pepper for a kick!)
4 dashes Tabasco sauce
1 teaspoon grated horseradish
2 dashes Worcestershire sauce
1 oz. green olive juice
Pinch of celery salt
Pinch of black pepper
2 small lemons, juiced
Ice
Celery spears, for garnish
Large green, stuffed olives, for garnish
Combine all ingredients in a pitcher; pour into 4 large glasses filled with ice and garnish with celery spears and olives.
Drink, enjoy, repeat. Again.
Make a comfortable menu like scrambled eggs with red bell peppers, green onions, and prosciutto with sourdough toast and sliced tomatoes. Serve with ample pitchers of Bloody Marys.
Dirty Bloody Mary Pitcher
4 cups tomato juice
1 cup Ketel One Vodka (or Absolut Pepper for a kick!)
4 dashes Tabasco sauce
1 teaspoon grated horseradish
2 dashes Worcestershire sauce
1 oz. green olive juice
Pinch of celery salt
Pinch of black pepper
2 small lemons, juiced
Ice
Celery spears, for garnish
Large green, stuffed olives, for garnish
Combine all ingredients in a pitcher; pour into 4 large glasses filled with ice and garnish with celery spears and olives.
Drink, enjoy, repeat. Again.
Thursday, October 07, 2004
Posh Pumpkin Pasta
For a festive fall dinner party, serve this delicious pasta dish in a hollowed-out pumpkin instead of a bowl:
Pumpkin Penne
1 yellow onion, finely chopped
1 red bell pepper, finely chopped
2 large garlic cloves, minced
2 tablespoons unsalted butter
1/2 cup canned solid pack pumpkin
1 cup chicken broth
1/2 cup water
2 tablespoons heavy cream
Freshly grated nutmeg to taste
1/2 pound penne or other tubular pasta
3 tablespoons minced fresh parsley leaves
Freshly grated Parmesan
In a large skillet, cook the onion, bell pepper, and garlic in the butter over moderate heat, stirring until the vegetables are softened. Then, stir in the pumpkin, broth, water, cream, nutmeg, and salt and pepper to taste, and simmer the sauce, stirring occasionally, for 10 minutes. While the sauce is simmering, boil the penne in a kettle of salted boiling water until al dente, ladle out of the reserve about 1 cup of the cooking water, and drain the penne well.
Add the penne to the sauce, cook the mixture over moderate heat, stirring and thinning the sauce as desired with some of the reserved cooking water, for 1 to 2 minutes, or until the pasta is coated well, and stir in the parsley. Put all in pumpkin, sprinkle with Parmesan, and serve with a sprig of fresh parsley.
Pumpkin Penne
1 yellow onion, finely chopped
1 red bell pepper, finely chopped
2 large garlic cloves, minced
2 tablespoons unsalted butter
1/2 cup canned solid pack pumpkin
1 cup chicken broth
1/2 cup water
2 tablespoons heavy cream
Freshly grated nutmeg to taste
1/2 pound penne or other tubular pasta
3 tablespoons minced fresh parsley leaves
Freshly grated Parmesan
In a large skillet, cook the onion, bell pepper, and garlic in the butter over moderate heat, stirring until the vegetables are softened. Then, stir in the pumpkin, broth, water, cream, nutmeg, and salt and pepper to taste, and simmer the sauce, stirring occasionally, for 10 minutes. While the sauce is simmering, boil the penne in a kettle of salted boiling water until al dente, ladle out of the reserve about 1 cup of the cooking water, and drain the penne well.
Add the penne to the sauce, cook the mixture over moderate heat, stirring and thinning the sauce as desired with some of the reserved cooking water, for 1 to 2 minutes, or until the pasta is coated well, and stir in the parsley. Put all in pumpkin, sprinkle with Parmesan, and serve with a sprig of fresh parsley.
Tuesday, September 28, 2004
Shaken
Whether Apple, Espresso, or Blue, a Signature Martini should always accompany the gin or vodka classic at any celebration. The Crantini, for example, is an improvised version of the Cosmopolitan that works well for any get-together
1 oz Cointreau
1 splash Cranberry juice
1 squeeze of fresh lime juice
2 oz Vodka
Combine all with ice in a shaker--strain into a martini glass and serve with a slice of lime or single berry dropped in the center. Serve as the first cocktail of the night--then feel free to serve whatever you have on hand. Enjoy!
1 oz Cointreau
1 splash Cranberry juice
1 squeeze of fresh lime juice
2 oz Vodka
Combine all with ice in a shaker--strain into a martini glass and serve with a slice of lime or single berry dropped in the center. Serve as the first cocktail of the night--then feel free to serve whatever you have on hand. Enjoy!
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