No photo's - we were too busy preparing and eating but hopefully the descriptions will be tempting. A couple of years ago we went to the Caribbean with our friends, Susie and Bill, for their anniversary. Tonight we had a dinner honoring our trip together. The menu consisted of Coconut Shrimp; Asparagus Soup; a Spring Salad with gorgonzola cheese, toasted almonds, tangerines, and Girard's Peach Mimosa dressing; warm sour dough rolls; Basmati Rice with saffron; a Caribbean chicken stew; rum/cranberry compote; and banana flambe'. I will try to describe each dish but I can provide details if anyone is interested in any of the dishes. We started with a banana infused rum appertif followed by the Coconut Shrimp.
A site for sharing cooking, eating, and drinking experiences. Let's cook and share together! I hope that you will use this information and share your own cooking, eating, and drinking experiences. If you have a question or would just like to suggest something to try in the kitchen, I would be happy to experiment and report on the outcome. So please enjoy and participate in this simple culinary exchange. I plan to post every other week if not more.
Sunday, March 27, 2011
Saturday, March 26, 2011
Aviation Week Laureate Awards in Washinton DC - March 2011
Saturday, March 5, 2011
Pork Loin Stuffed with Peppers, Apple, and Mozzarella
Thursday, March 3, 2011
A visit to Villa Blanca & Teuscher's Swiss Chocolate, Beverly Hills, Ca
I haven't been able to cook much with so much going on at home and work. We are re-decorating the kitchen. Functionally it is great (my area), however my wife, Dawn, and I painted, installed crown molding, and had to get a new refrigerator (decorating is her area of expertise). Anyway lot's of dining out. We had to run into Beverly Hills for my wife to pick-up a formal for an upcoming black tie event. Therefore, lunch at Villa Blanca and dessert at Teushers. First let me point out that I did not know until after lunch that Villa Blanca is a 'hang out' for "The Housewives of Beverly Hills". In fact I was reading that one of the actresses is the owner of the resturant. If we had known that this was connected with the show we probably wouldn't have gone to lunchthere. Anyway no star sighings just a quick review.
Villa Blanca - 9601 Brighton Way, Beverly Hills, Ca 90210
The interior is all white and quite impressive. We showed up around 2:00 p.m. with no reservation. The place was still bustling with a large lunch crowd. We were seated right away at a table for two but it was a bit crowded and noisy until some of the patrons moved on. The most impressive part of the entire experience was the wait staff. From the moment we entered the resturant until we left there was nothing but friendly faces, helpful inquries, and pleasant dialog. As Dawn noted everyone was very good looking. I think my wife really wanted to order our waiter on a cracker.
Dawn and I had Chicken Milanese and Chicken Paillard, respectively. They were both reasonably priced and the portions for lunch were very substantial. The Chicken Milanese was served as thinly sliced free range chicken breast encrusted with panko and cornflakes served with lemon, roasted potatoes and vegetables. The Chicken Paillard consisted of a flattened free range chicken breast pan roasted served with lemon, roasted potatoes and arugula salad. Both dishes were very good but no real WOW factor. I would defintiely return. The one item on the plate that kept calling my fork back for more were the roasted potatoes. Little whole potaotes lightly roasted and salted were the equivalent of gourmet fries. Although we did see a plate of fries go by that also looked delicious. There were also luncheon pizzas that I may have to go back and try.
teuscher chocolates of Beverly Hills - 9548 Brighton Way, Beverly Hills, CA 90210
This is a little Swiss Chocolatier catty corner to Villa Blanca. We opted for a few chocolates and coffee for dessert and it was a great choice (Thanks Dawn). The selection was fantastic and my wife and I walked, talked, and savored our chocolate selections as we enjoyed the sunny day
If you ever visit Beverly Hills these two locations are a definite stop for lunch and dessert.
Villa Blanca - 9601 Brighton Way, Beverly Hills, Ca 90210
The interior is all white and quite impressive. We showed up around 2:00 p.m. with no reservation. The place was still bustling with a large lunch crowd. We were seated right away at a table for two but it was a bit crowded and noisy until some of the patrons moved on. The most impressive part of the entire experience was the wait staff. From the moment we entered the resturant until we left there was nothing but friendly faces, helpful inquries, and pleasant dialog. As Dawn noted everyone was very good looking. I think my wife really wanted to order our waiter on a cracker.
Dawn and I had Chicken Milanese and Chicken Paillard, respectively. They were both reasonably priced and the portions for lunch were very substantial. The Chicken Milanese was served as thinly sliced free range chicken breast encrusted with panko and cornflakes served with lemon, roasted potatoes and vegetables. The Chicken Paillard consisted of a flattened free range chicken breast pan roasted served with lemon, roasted potatoes and arugula salad. Both dishes were very good but no real WOW factor. I would defintiely return. The one item on the plate that kept calling my fork back for more were the roasted potatoes. Little whole potaotes lightly roasted and salted were the equivalent of gourmet fries. Although we did see a plate of fries go by that also looked delicious. There were also luncheon pizzas that I may have to go back and try.
teuscher chocolates of Beverly Hills - 9548 Brighton Way, Beverly Hills, CA 90210
This is a little Swiss Chocolatier catty corner to Villa Blanca. We opted for a few chocolates and coffee for dessert and it was a great choice (Thanks Dawn). The selection was fantastic and my wife and I walked, talked, and savored our chocolate selections as we enjoyed the sunny day
If you ever visit Beverly Hills these two locations are a definite stop for lunch and dessert.
Sunday, February 20, 2011
Mini Chocolate Cupcakes with Chocolate Cream Cheese Frosting
I made these for Valentine's Day since my wife bought me a new mixer. It was great having variable speed. NOTE: be sure to follow the mixing times and speeds since over mixing is not recommended. They did not look as pretty as I had planned but the taste was chocolatey fantastic. The basic recipe for the cupcakes came from http://www.cupcakerecipes.com/chocolaterecipe.htm and the frosting came from http://allrecipes.com//Recipe/chocolate-cream-cheese-frosting-2/Detail.aspx but of course I had to make a few minor tweaks to both. I have left the original recipe and struck through where I have made changes. As for the appearance I did not have a smooth and silky chocolate but rather a very finely speckled
Cupcake Ingredients
• 2 cups all purpose flour
• 2 cups sugar
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup shortening
• 3/4 cup water
• 2 large eggs
• 3/4 cup milk
• 1 teaspoon vanilla
•4 ounces melted unsweetened baking chocolate I used 3 oz of unsweetened and 1 1/2 oz of semi-sweet chocolate melted
Preparation & Coking Instructions
Preheat oven to 350 degrees. Line cupcake pans with paper liners.
Combine all ingredients into large mixing bowl. Mix at low speed for 30 seconds, and scrape bowl. Mix at high speed for 3 minutes.
Fill liners 1/2 to 2/3 full of batter.Bake 20 to 25 minutes the mini cupcakes only required about 12 minutes but by inserting a toothpick into the center and verifying that it comes out clean is a sure fire method.
Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.
Frost when chocolate cupcakes are completely cool.
Frosting Ingredients
4 (1 ounce) squares unsweetened chocolate 1 (1oz square of unsweetened chocolate) & 1 1/2 oz of semi-sweet chocolate ( I used a Trader Joe's Truffle Bitter sweet chocolate)
1 (8 ounce) package cream cheese
4 cups confectioners' sugar
1 tablespoon vanilla extract
1/8 teaspoon salt
2 tablespoons evaporated milk 1/4 cup of heavy cream
Cupcake Ingredients
• 2 cups all purpose flour
• 2 cups sugar
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup shortening
• 3/4 cup water
• 2 large eggs
• 3/4 cup milk
• 1 teaspoon vanilla
•
Preparation & Coking Instructions
Preheat oven to 350 degrees. Line cupcake pans with paper liners.
Combine all ingredients into large mixing bowl. Mix at low speed for 30 seconds, and scrape bowl. Mix at high speed for 3 minutes.
Fill liners 1/2 to 2/3 full of batter.
Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.
Frost when chocolate cupcakes are completely cool.
Frosting Ingredients
Preparation
- Have all ingredients at room temperature. Melt the chocolate in a double boiler or microwave oven.
- In a large bowl, beat cream cheese until fluffy. Pour melted chocolate into cream cheese and mix on medium speed until well blended. Add vanilla and pinch of salt. Slowly mix in the confectioners sugar.
- Scrape the sides of the bowl and increase mixer speed to medium-high. Slowly add evaporated milk until the frosting is spreading consistency.
Sunday, January 30, 2011
Truffle crab sauce
In an attempt to spice up a salmon fillet I tried this little sauce.
Ingredients
1 tablesppon Black truffle, umbrian sauce
1 - 2 tablespoons Lump Crab
1 Shallot
1/2 cup Heavy Cream
Pepper
Olive Oil
Preparation
Heat oil and shallots in a skillet, add the truffle sauce and crab. Lightly saute' then add cream to the hot mixture. Allow to thicken and serve over fish
Serving Suggestions
This sauce was very flavorful and could easily compliment other meats. The finished sauce is white with the black speckles of truffle interlaced.
Ingredients
1 tablesppon Black truffle, umbrian sauce
1 - 2 tablespoons Lump Crab
1 Shallot
1/2 cup Heavy Cream
Pepper
Olive Oil
Preparation
Heat oil and shallots in a skillet, add the truffle sauce and crab. Lightly saute' then add cream to the hot mixture. Allow to thicken and serve over fish
Serving Suggestions
This sauce was very flavorful and could easily compliment other meats. The finished sauce is white with the black speckles of truffle interlaced.
Roasted Potato and Fennel Gratin
I have been battling the flu lately but had a chance to make the recipe shown to me in the Sur La Table cooking class, "Winter Bistro Classics with Le Creuset". Thanks to Chef Martin Gilligan for a great class. I re-created the recipe sadly without the fennel, since there was none to be found in our local area but the outcome was still great.
Ingredients
4 tablespoons unsalted butter
2 large leeks, white and light green parts (wash and clean thoroughly)
2 coups heavy cream
1 dup whole milk
1 tablespoon kosher salt
1/2 teaspoon freshly ground white pepper
2-1/2 pounds yukon golden potatoes
1/2 cup grated Gruyere cheese
1/4 cup grated parmeasan cheese
3 medium fennel bulbs, fronds trimmed, bulbs cored and thinly sliced
3 tablespoons of fresh thyme
Preparation - Cleaning & Slicing
Cleaning the leeks we trimmed te leeks to the length we wanted, setting aside the darker green portins of the stock. hen we sliced the leeks lengthwise. This allowed for thorough cleaning of the leek, especially down in the lower folds/crevices of the plant.
Slicing of the potatoes and the fennel were accomplished on a mandolin with a safety glove. This was truly a fun device but since I don't have one I did all my slicing by hand. When I do buy a mandolin I will definitely get the kevlar safety glove which preclude the accidently slicing and unwanted addition of finger slices to the dish. Slice the leeks, potatoes, and fennel into evenly thin slices, about the thickness of a medium knife (1/8") blade. Being careful and patient we were able to make the majority of our slices very consistent. In fact my wife volunteered to slice the potatoes and she did an excellent job. It is common to rinse the potatoes and hold them in cold water until ready to use. However in this recipe we rely on the starch from the potatoes to help form the thickening in the mixture. So slice the potatoes just prior to adding them to the cream sauce.
Preparation - Putting the dish together
Place 2 tablespoons of butter into a large saucepan and heat over medium heat. Add the leeks and saute until softened but not browned, about 4 - 5 minutes.
Add the milk and cream to the saucepan and heat until the mixture simmers. Add salt and pepper, stirring well to combine. At this point I added some of the thyme to the mixture for added flavor. This is a slight departure from the recipe provided but I love thyme. Cook undisturbed until potatoes are partially cooked and the mixture begins to thicken, about 10 to 12 minutes.
Preheat the oven to 375 degrees. Generously grease a 13X9X2 inch baking dish with butter. Combine the cheeses in a small bowl. Using a slotted spoon or spider, carefully transfer a portion of the sliced potatoes into the dish.
NOTE: You can either artistically arrange or do a rustic spread of the potatoes. The results are seen in the final dish when it is sliced and served. The artistic layer may show a better cross-sectional view when presented but the taste is the same.
Once you have placed a layer over the bottom of the pan layer the sliced fennel and a generous portion of the cheese mixture. Repeat this layering until all of the potatoes and fennel fill the pan. Pour the remaining cream mixture into the pan to just cover the potatoes ad fennel, then top with a layer of the cheese mixture. Generously dot the surface with the remaining butter around the surface of the dish.
Bake in the pre-heated oven until the casserole bubbles around the edges, potatoes and fennel are tender and the top is golden brown, about 50 - 6 minutes. If the top begins to brown too soon then cover with aluminum foil and continue to bake.
Serving Suggestion
Allow the gratin to set for at least 20 minutes before serving. Sprinkle the gratin surface with thyme leaves. Slice the gratin into serving portions and transfer to the serving plate with a metal spatula. Serve immediately while hot. With a little fineese you can present a nicely cut profile highlighting all of the layers of potatoe, cheese, and fennel
Ingredients
4 tablespoons unsalted butter
2 large leeks, white and light green parts (wash and clean thoroughly)
2 coups heavy cream
1 dup whole milk
1 tablespoon kosher salt
1/2 teaspoon freshly ground white pepper
2-1/2 pounds yukon golden potatoes
1/2 cup grated Gruyere cheese
1/4 cup grated parmeasan cheese
3 medium fennel bulbs, fronds trimmed, bulbs cored and thinly sliced
3 tablespoons of fresh thyme
Preparation - Cleaning & Slicing
Cleaning the leeks we trimmed te leeks to the length we wanted, setting aside the darker green portins of the stock. hen we sliced the leeks lengthwise. This allowed for thorough cleaning of the leek, especially down in the lower folds/crevices of the plant.
Slicing of the potatoes and the fennel were accomplished on a mandolin with a safety glove. This was truly a fun device but since I don't have one I did all my slicing by hand. When I do buy a mandolin I will definitely get the kevlar safety glove which preclude the accidently slicing and unwanted addition of finger slices to the dish. Slice the leeks, potatoes, and fennel into evenly thin slices, about the thickness of a medium knife (1/8") blade. Being careful and patient we were able to make the majority of our slices very consistent. In fact my wife volunteered to slice the potatoes and she did an excellent job. It is common to rinse the potatoes and hold them in cold water until ready to use. However in this recipe we rely on the starch from the potatoes to help form the thickening in the mixture. So slice the potatoes just prior to adding them to the cream sauce.
Preparation - Putting the dish together
Place 2 tablespoons of butter into a large saucepan and heat over medium heat. Add the leeks and saute until softened but not browned, about 4 - 5 minutes.
Add the milk and cream to the saucepan and heat until the mixture simmers. Add salt and pepper, stirring well to combine. At this point I added some of the thyme to the mixture for added flavor. This is a slight departure from the recipe provided but I love thyme. Cook undisturbed until potatoes are partially cooked and the mixture begins to thicken, about 10 to 12 minutes.
Preheat the oven to 375 degrees. Generously grease a 13X9X2 inch baking dish with butter. Combine the cheeses in a small bowl. Using a slotted spoon or spider, carefully transfer a portion of the sliced potatoes into the dish.
NOTE: You can either artistically arrange or do a rustic spread of the potatoes. The results are seen in the final dish when it is sliced and served. The artistic layer may show a better cross-sectional view when presented but the taste is the same.
Once you have placed a layer over the bottom of the pan layer the sliced fennel and a generous portion of the cheese mixture. Repeat this layering until all of the potatoes and fennel fill the pan. Pour the remaining cream mixture into the pan to just cover the potatoes ad fennel, then top with a layer of the cheese mixture. Generously dot the surface with the remaining butter around the surface of the dish.
Bake in the pre-heated oven until the casserole bubbles around the edges, potatoes and fennel are tender and the top is golden brown, about 50 - 6 minutes. If the top begins to brown too soon then cover with aluminum foil and continue to bake.
Serving Suggestion
Allow the gratin to set for at least 20 minutes before serving. Sprinkle the gratin surface with thyme leaves. Slice the gratin into serving portions and transfer to the serving plate with a metal spatula. Serve immediately while hot. With a little fineese you can present a nicely cut profile highlighting all of the layers of potatoe, cheese, and fennel
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