It's the week between Xmas and New Year's and I didn't feel like doing any major cooking or grocery shopping so I whipped up something easy, tasty, and fun. Unfortunately I forgot to photograph the meal, but to be honest it tastes much better than it looks. This pasta dish is great when you are short on time or just tired after work. Hope you like it!
Pasta with sardines, olives, green onions, and artichokes
serves 2-3
4 oz linguine
1 can of sardines in water, chopped
3 cloves of garlic, minced
1 bunch green onions, roughly chopped
10 pitted kalamata olives, roughly chopped
5 marinated artichoke hearts, roughly chopped
1 tbsp olive oil
Put 4 cups of water on to boil. Meanwhile heat oil in pan on medium heat, add garlic and sautee for 2-3 minutes. Add onions and cook for 5 more minutes. Once garlic and onions are fragrant add olives, artichokes, and sardines. Continue to cook, stirring for 5 more minutes then reduce heat to low.
Once water is boiling add pasta. Cook and drain pasta, return pasta to pot then stir in sardine mixture.
I served this with a caprese salad and a toasty baguette. I would also note that I added fresh black pepper and romano cheese but did not add any extra salt.
Happy Dining!
Sunday, December 27, 2009
Monday, December 21, 2009
'Tis the Citrus
It is that time of year again, and I hate to say it but I am already sick of Christmas cookies. This year I went against the grain and decided to make jelly. My dad's ruby red grapefruit tree is in full bloom right now so i figured I would start there. He also has an abundance of rosemary, I figured I would end there. Does anything sound more mouthwatering than ruby red grapefruit and rosemary jelly? Well maybe, but not much. So here I am sharing my secret recipe, hope you and yerns enjoy it.
Ruby Red Grapefruit and Rosemary Jelly
7 cups fresh squeezed/strained grapefruit juice (apprx 5 grapefruits)
4 cups sugar
1 cup rosemary
1 1/4 cups water
5 packs Knox gelatin
6 jelly jars
Roughly chop rosemary and put in large tea infuser (or strainer if you don't have one) and set aside. Mix juice and sugar together in large saucepan over med/high heat, stir frequently until all sugar is dissolved. Once sugar is dissolved place infuser in pan and let mixture come to a rolling boil, after boiling lower heat to med/low and simmer for 30 minutes. Meanwhile pour water into a bowl and sprinkle gelatin on top, you may have to do this in layers or stir to make sure all gelatin is dissolved in water. After juice mixture is done simmering turn heat off and stir in set gelatin. Cool for 10 minutes then transfer to jars. Refrigerate overnight.
Happy Dining!
Ruby Red Grapefruit and Rosemary Jelly
7 cups fresh squeezed/strained grapefruit juice (apprx 5 grapefruits)
4 cups sugar
1 cup rosemary
1 1/4 cups water
5 packs Knox gelatin
6 jelly jars
Roughly chop rosemary and put in large tea infuser (or strainer if you don't have one) and set aside. Mix juice and sugar together in large saucepan over med/high heat, stir frequently until all sugar is dissolved. Once sugar is dissolved place infuser in pan and let mixture come to a rolling boil, after boiling lower heat to med/low and simmer for 30 minutes. Meanwhile pour water into a bowl and sprinkle gelatin on top, you may have to do this in layers or stir to make sure all gelatin is dissolved in water. After juice mixture is done simmering turn heat off and stir in set gelatin. Cool for 10 minutes then transfer to jars. Refrigerate overnight.
Happy Dining!
Thursday, November 26, 2009
Happy Saintsgiving!
What a great year this has been. So many things to be thankful for, mostly the undefeated Saint season, but I am not here to talk sports. I need to get this out before the tryptophan kicks in. I just had the most amazing Thanksgiving meal of my life. It was definitely the perfect combination of the best cooks I know. I won't make you too jealous with all the details, but I must say, my fig pie was damn good. I usually leave the baking to more experienced hands but this pie wasn't so hard, and it tasted like a fancy fig newton. This recipe is adapted from the Thanksgiving 2009 issue of Gourmet. I did cheat and get a store bought crust, but I used wheat crust in hopes that it would be a little denser like their cookie-like crust recipe should be. Hope you enjoy it.
Fig Crostada
2 frozen whole wheat pie crusts
12 oz dried dried figs (I used mission figs,) stemmed and coarsely chopped
1 1/4 cups water
1 cup orange juice
1/2 cup dark brown sugar, packed
1 stick unsalted butter, melted and cooled
3 large eggs, lightly beaten
1 tsp vanilla extract
1 tsp grated orange zest
1 1/2 cups walnuts, coarsely chopped
Preheat oven to 350 degrees.
Simmer figs in water, oj, and brown sugar in a medium saucepan, covered, stirring occasionally, until figs are soft and liquid is reduced to 2 cups (15-20 minutes.)
Pulse in a food processor till smooth, then transfer to large bowl and cool slightly. Stir in butter, eggs, vanilla, zest, and walnuts.
Take one pie shell flour lightly and press between 2 pieces of parchment paper. Roll into a 12-inch round, peel off top piece of parchment. Cut into 10 1-in wide strips (I made leaves instead!)
Spread fig filling into pie shell. Arrange 5 strips of dough 1 inch apart then arrange remaining 5 strips 1 inch apart across first strips to form a lattice.
Bake until filling is slightly puffed and solid (a little wiggle is ok,) about 30 minutes.
Serve with mascarpone, freshly whipped cream, or vanilla ice cream.
Happy Dining!
Fig Crostada
2 frozen whole wheat pie crusts
12 oz dried dried figs (I used mission figs,) stemmed and coarsely chopped
1 1/4 cups water
1 cup orange juice
1/2 cup dark brown sugar, packed
1 stick unsalted butter, melted and cooled
3 large eggs, lightly beaten
1 tsp vanilla extract
1 tsp grated orange zest
1 1/2 cups walnuts, coarsely chopped
Preheat oven to 350 degrees.
Simmer figs in water, oj, and brown sugar in a medium saucepan, covered, stirring occasionally, until figs are soft and liquid is reduced to 2 cups (15-20 minutes.)
Pulse in a food processor till smooth, then transfer to large bowl and cool slightly. Stir in butter, eggs, vanilla, zest, and walnuts.
Take one pie shell flour lightly and press between 2 pieces of parchment paper. Roll into a 12-inch round, peel off top piece of parchment. Cut into 10 1-in wide strips (I made leaves instead!)
Spread fig filling into pie shell. Arrange 5 strips of dough 1 inch apart then arrange remaining 5 strips 1 inch apart across first strips to form a lattice.
Bake until filling is slightly puffed and solid (a little wiggle is ok,) about 30 minutes.
Serve with mascarpone, freshly whipped cream, or vanilla ice cream.
Happy Dining!
Wednesday, November 11, 2009
Coulis
I was so excited when I found out a new breakfast restaurant had opened in New Orleans. I woke up really early on Halloween and decided that it was a great way to start the holiday by trying Coulis. It is a rumored former Dick and Jenny's chef that has opened up the new restaurant in the old Bluebird spot on Prytania. As much as we all hated to say goodbye to Bluebird, once you eat at this place you will be saying "Bluebird, who?"
We got there pretty early (8ish) on that Saturday morning but we noticed by the time we left there was a line down the street. They have done a charming, yet subtle remodel of the interior. Instead of vinyl tablecloths there are nice white ones down and they have painted the walls a warm pumpkin orange. The new restaurant still has the same setup as Bluebird but with a much needed modernizing.
I stuck with a fairly traditional, hard to mess up dish, the grilled bagel with salmon. I was expecting decent to good, but what I got was amazing! Not only was the presentation beautiful, but the taste was extraordinary. It had all the usual fixins, red onions, capers, tomatoes, and cream cheese, and then it had some amazing green sauce which tasted like a creamy cilantro pesto and then garnished with raw beets. So good! The boyfriend went with even more of a breakfast menu staple, two eggs, toast, and cheese grits. Very good, but not comparable to mine in the least.
The menu is mostly egg dishes with some fancy twist like eggs Benedict with pork debris and a jalapeno corn cake or steak and eggs with beef medallions and onion gravy. They also have pancakes and waffles they looked pretty great. I am looking forward to trying other things on their menu.
My only complaint about Coulis was the service. Unfortunately everyone seems a little haywire. Even though we were there before the rush our server seemed very flustered and forgetful. For now I will make sure to get there early, at least until the kinks are worked out.
Happy Dining!
Coulis
3625 Prytania St.
New Orleans, LA
70115
504-304-4265
We got there pretty early (8ish) on that Saturday morning but we noticed by the time we left there was a line down the street. They have done a charming, yet subtle remodel of the interior. Instead of vinyl tablecloths there are nice white ones down and they have painted the walls a warm pumpkin orange. The new restaurant still has the same setup as Bluebird but with a much needed modernizing.
I stuck with a fairly traditional, hard to mess up dish, the grilled bagel with salmon. I was expecting decent to good, but what I got was amazing! Not only was the presentation beautiful, but the taste was extraordinary. It had all the usual fixins, red onions, capers, tomatoes, and cream cheese, and then it had some amazing green sauce which tasted like a creamy cilantro pesto and then garnished with raw beets. So good! The boyfriend went with even more of a breakfast menu staple, two eggs, toast, and cheese grits. Very good, but not comparable to mine in the least.
The menu is mostly egg dishes with some fancy twist like eggs Benedict with pork debris and a jalapeno corn cake or steak and eggs with beef medallions and onion gravy. They also have pancakes and waffles they looked pretty great. I am looking forward to trying other things on their menu.
My only complaint about Coulis was the service. Unfortunately everyone seems a little haywire. Even though we were there before the rush our server seemed very flustered and forgetful. For now I will make sure to get there early, at least until the kinks are worked out.
Happy Dining!
Coulis
3625 Prytania St.
New Orleans, LA
70115
504-304-4265
Wednesday, October 21, 2009
Intro to Autumn
After carving pumpkins last night at a friend's house I decided to make some pumpkin soup to continue to the weather appropriate trend. I would love to admit to using fresh pumpkin but alas, not enough time in the day. I did however top the soup with some Tony Chachere's seasoned pepitas from last night's carved creations.
I have altered a recipe a found online, and personally I think it came out much better than the original. Hope you try and enjoy this great fall recipe that happens to be vegan and gluten-free!
Pumpkin and Cannelini Soup
2 15oz cans pure pumpkin
1 15oz can cannelini beans (rinsed)
3.5 cups vegetable broth
4 cloves garlic (minced)
1 medium yellow onion (roughly chopped)
1.5 tsp italian seasoning
1/2 tsp chili powder
1/2 tsp garlic powder
sea salt
fresh ground pepper
Sautee onion and garlic in a tbsp of olive oil until they begin to soften and sweat. Transfer softened onions and garlic to a food processor with beans and puree till creamy. Transfer bean-onion mixture back to pot and add broth and pumpkin, stirring well to combine. Add spices and salt and pepper to taste. Warm thoroughly and top with pumpkin seeds or shredded parmesan.
Happy Dining!
I have altered a recipe a found online, and personally I think it came out much better than the original. Hope you try and enjoy this great fall recipe that happens to be vegan and gluten-free!
Pumpkin and Cannelini Soup
2 15oz cans pure pumpkin
1 15oz can cannelini beans (rinsed)
3.5 cups vegetable broth
4 cloves garlic (minced)
1 medium yellow onion (roughly chopped)
1.5 tsp italian seasoning
1/2 tsp chili powder
1/2 tsp garlic powder
sea salt
fresh ground pepper
Sautee onion and garlic in a tbsp of olive oil until they begin to soften and sweat. Transfer softened onions and garlic to a food processor with beans and puree till creamy. Transfer bean-onion mixture back to pot and add broth and pumpkin, stirring well to combine. Add spices and salt and pepper to taste. Warm thoroughly and top with pumpkin seeds or shredded parmesan.
Happy Dining!
Tuesday, September 29, 2009
A Birthday Fit For A Foodie
Every year for my birthday I make it a point to outdo the previous year (in food that is.) This year me and the man definitely made it happen, we took off on Monday and Tuesday and rented a hotel room downtown so we wouldn't have to think about driving after indulging. We started our afternoon off with a shopping trip on Magazine St. where he found a great vintage cowboy shirt and I purchased myself an awesome knockoff of the Cartier ring I will never have.
From there we made our way to Herbsaint for a light lunch. We split a mixed green salad with radishes and carrots topped with amazing little duck croquettes and a mustard vinaigrette. We followed it with a salmon sandwich on toasted olive bread with avocado and lemon pepper aioli. The sandwich was perfect in its simplicity, something you could definitely replicate at home but who would want to deprive themselves of the opportunity to "dine out." The sandwich was accompanied by housemade potato chips, which were mediocre, and a shaved zucchini salad which I thought paired much better with the meal.
That evening we went to Cochon for a intoxicating dinner, let's just leave it at that. We over-ordered which left us entirely too full, but not so full that we couldn't end the day with a nightcap. We opted for the newly renovated Sazerac bar in the Roosevelt Hotel. I sipped on a French 75 while admiring the beautiful woodwork and tile floors.
Truly a perfect ending to a wonderful birthday. I am interested to see how I outdo myself next year!
Happy Dining!
Herbsaint Restaurant
701 Saint Charles Ave
New Orleans, LA 70130-3713
(504) 524-4114
herbsaint.com
Sazerac Bar
123 Baronne St
New Orleans, LA 70112-2303
(504) 529-4733
From there we made our way to Herbsaint for a light lunch. We split a mixed green salad with radishes and carrots topped with amazing little duck croquettes and a mustard vinaigrette. We followed it with a salmon sandwich on toasted olive bread with avocado and lemon pepper aioli. The sandwich was perfect in its simplicity, something you could definitely replicate at home but who would want to deprive themselves of the opportunity to "dine out." The sandwich was accompanied by housemade potato chips, which were mediocre, and a shaved zucchini salad which I thought paired much better with the meal.
That evening we went to Cochon for a intoxicating dinner, let's just leave it at that. We over-ordered which left us entirely too full, but not so full that we couldn't end the day with a nightcap. We opted for the newly renovated Sazerac bar in the Roosevelt Hotel. I sipped on a French 75 while admiring the beautiful woodwork and tile floors.
Truly a perfect ending to a wonderful birthday. I am interested to see how I outdo myself next year!
Happy Dining!
Herbsaint Restaurant
701 Saint Charles Ave
New Orleans, LA 70130-3713
(504) 524-4114
herbsaint.com
Sazerac Bar
123 Baronne St
New Orleans, LA 70112-2303
(504) 529-4733
Saturday, September 12, 2009
Pavlova Perfection
The first time I had a pavlova was at a friend's dinner party. I am lucky enough to have a great friend who is also a fantastic baker and she made this seemingly sinful chocolate meringue like cake covered in whipped cream and berries. Little did I know, it was not as decadent as I assumed (thanks to being mostly egg whites.)
I decided I would attempt pavlova cupcakes for a co-worker's birthday today and man, were they a hit. I love to bake but hate precision and neatness so this was the perfect treat for me to make. They were toasty and meringue like on top but very moist and delicate on the inside.
No one could believe they were a mere 52 calories per cupcake. And yes, this is why egg whites are the new miracle food. I am providing you with the recipe, I hope you enjoy making (and feasting) on this little bites of heaven!
make apprx. 24 cupcakes or one large cake
6 egg whites
1.5 cups of extra fine granulated sugar
Squeeze lemon juice
1 tsp of vanilla extract
Preheat the oven to 230 degrees
Line 2 cupcake trays with papers or lay a sheet of baking paper on a tray.
In an electric mixer whip the egg whites on high until frothy.
Keep beating on high and slowly add the sugar.
Keep beating on high until the meringue reaches stiff peak (depending on your mixer this can take 5-15 minutes)
Add a squeeze of lemon juice and the vanilla and beat again quickly to mix it through.
Use an ice cream scoop or large sppon to scoop the mixture into the cupcake papers or use a spatula to spread the mixture onto the pan in the shape of a circle.
Bake for 45 minutes to one hour for cupcakes and 1.5 hours for a large cake. It should appear light brown and crispy
Turn off the oven and but leave pavlova in to cool slowly with the oven slightly ajar.
Whip the cream with a little bit of vanilla extract and spoon onto cake(s) then top with raspberries.
Happy Dining!
I decided I would attempt pavlova cupcakes for a co-worker's birthday today and man, were they a hit. I love to bake but hate precision and neatness so this was the perfect treat for me to make. They were toasty and meringue like on top but very moist and delicate on the inside.
No one could believe they were a mere 52 calories per cupcake. And yes, this is why egg whites are the new miracle food. I am providing you with the recipe, I hope you enjoy making (and feasting) on this little bites of heaven!
make apprx. 24 cupcakes or one large cake
6 egg whites
1.5 cups of extra fine granulated sugar
Squeeze lemon juice
1 tsp of vanilla extract
Preheat the oven to 230 degrees
Line 2 cupcake trays with papers or lay a sheet of baking paper on a tray.
In an electric mixer whip the egg whites on high until frothy.
Keep beating on high and slowly add the sugar.
Keep beating on high until the meringue reaches stiff peak (depending on your mixer this can take 5-15 minutes)
Add a squeeze of lemon juice and the vanilla and beat again quickly to mix it through.
Use an ice cream scoop or large sppon to scoop the mixture into the cupcake papers or use a spatula to spread the mixture onto the pan in the shape of a circle.
Bake for 45 minutes to one hour for cupcakes and 1.5 hours for a large cake. It should appear light brown and crispy
Turn off the oven and but leave pavlova in to cool slowly with the oven slightly ajar.
Whip the cream with a little bit of vanilla extract and spoon onto cake(s) then top with raspberries.
Happy Dining!
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