trying to get rid of papers...
2009 County Line Chardonnay--for a chardonnay, actually like
2008 Fleur de California Pinot Noir Central Coast-- light, summery, diff
2007 Gordon Brothers Merlot-- LOVE!!!
2008 Bodegas Maurodos Prima Tora --ehhhh
Monday, August 22, 2011
Sunday, August 21, 2011
fresh mango and strawberry tart
1c unslated butter
1/2c confectioners sugar
2c unbleached flour
2t cornstarch
1/4t baking powder
8oz softened cream cheese
1/4c sugar
1/4c fresh orange juice
1t orange zest
1/2c heavy cream
2c strawberries washed and hulled
2 mangoes diced
1/4c apricot fruit spread
2T water
preheat 350
cream butter and sugar
flour corn starch baking powder
stir into butter mix
pat into 9in tart or pie pan
bake 12-15min
remove from oven
small bowl beat cream cheese sugar oj and zest
add cream and beat until smooth
spread evenly in cooled crust
arrange strawberries and mangoes on tart
heat fruit spread and water over medium heat
simmer for 30s
brush over fruit
chill tart until ready to serve
1/2c confectioners sugar
2c unbleached flour
2t cornstarch
1/4t baking powder
8oz softened cream cheese
1/4c sugar
1/4c fresh orange juice
1t orange zest
1/2c heavy cream
2c strawberries washed and hulled
2 mangoes diced
1/4c apricot fruit spread
2T water
preheat 350
cream butter and sugar
flour corn starch baking powder
stir into butter mix
pat into 9in tart or pie pan
bake 12-15min
remove from oven
small bowl beat cream cheese sugar oj and zest
add cream and beat until smooth
spread evenly in cooled crust
arrange strawberries and mangoes on tart
heat fruit spread and water over medium heat
simmer for 30s
brush over fruit
chill tart until ready to serve
perfectly pumpkin cookies
1/2 c unsalter butter, softened
1/2c sugar
1/2c brown sugar
1 large egg
1c pumpkin puree
2t vanilla
2c unbleached all purpose flour
1t sea salt
1t baking soda
1/2 t baking powder
2t cinnamon
1/2 ground cloves
1/2t ground ginger
1/2 c powderred sugar
preheat 350
cream butter and sugar
add egg
mix in pumpkin and vanilla
mix dry: flour salt baking soda baking powder spices
mix into butter mixture
bake 8-10 min
top with powdered sugar
1/2c sugar
1/2c brown sugar
1 large egg
1c pumpkin puree
2t vanilla
2c unbleached all purpose flour
1t sea salt
1t baking soda
1/2 t baking powder
2t cinnamon
1/2 ground cloves
1/2t ground ginger
1/2 c powderred sugar
preheat 350
cream butter and sugar
add egg
mix in pumpkin and vanilla
mix dry: flour salt baking soda baking powder spices
mix into butter mixture
bake 8-10 min
top with powdered sugar
Saturday, August 20, 2011
healthy quiche
more housecleaning and recycling of paper recipes... this one I've used quite a bit with modifications
1 small onion, chopped (I usually do slices instead and caramelize)
1c shredded cheese
1c plain yogurt or sour cream
1 tbsp flour
2 eggs
1t salt
1/4 t pepper
1c cooked spinach
1 unbaked pie crust
450 degrees
beat eggs, add 3/4 c cheese
yogurt
flour
onion
seasonings
stir in spinach
pour mixture into uncooked crust and sprinkle remaining cheese on top
bake on lower rack 15 min
reduce heat to 350
bake 30 more min
1 small onion, chopped (I usually do slices instead and caramelize)
1c shredded cheese
1c plain yogurt or sour cream
1 tbsp flour
2 eggs
1t salt
1/4 t pepper
1c cooked spinach
1 unbaked pie crust
450 degrees
beat eggs, add 3/4 c cheese
yogurt
flour
onion
seasonings
stir in spinach
pour mixture into uncooked crust and sprinkle remaining cheese on top
bake on lower rack 15 min
reduce heat to 350
bake 30 more min
smoked gouda potato gratin
from wild oats...back in the day...time to get rid of loose papers!
2lb yukon gold or red potatoes, peeled
2c whole milk
1c half and half
1t sea salt
2 cloves garlic, peeled and smashed
2t thyme
1/2 t fresh cracked black pepper
1c smoked gouda, shredded
preheat oven to 400
slice potatoes into 1/8 in discs
place potatoes, milk, half and half, garlic, salt, thyme and pepper in saucepan
heat to just boiling
remove potatoes and layer in 3qt baking dish
sprinkle first layer with half the cheese
layer remaining potatoes over cheese
pour milk mixture over potatoes
bake 40 min until potatoes tender
rest 15 min before serving
2lb yukon gold or red potatoes, peeled
2c whole milk
1c half and half
1t sea salt
2 cloves garlic, peeled and smashed
2t thyme
1/2 t fresh cracked black pepper
1c smoked gouda, shredded
preheat oven to 400
slice potatoes into 1/8 in discs
place potatoes, milk, half and half, garlic, salt, thyme and pepper in saucepan
heat to just boiling
remove potatoes and layer in 3qt baking dish
sprinkle first layer with half the cheese
layer remaining potatoes over cheese
pour milk mixture over potatoes
bake 40 min until potatoes tender
rest 15 min before serving
Tots
Courtesy of Whole Foods...
1.5 lb raw yams
3/4 c garbanzo beans, canned, undrained
1/2 t salt
1/4 t white pepper
1/2 t onion powder
1/2 t ground cinnamon
steam or boil yams until barely tender (approx 15 min)
let cool
peel
shred or grate yams
puree garbanzo beans including liquid until smooth
combine shredded yams and pureed garbanzo beans with remaining ingredients
line sheet pans with parchment paper
roll mixture into 1 in balls and place 1 in apart
bake at 400 for apprxo 10-12 min
1.5 lb raw yams
3/4 c garbanzo beans, canned, undrained
1/2 t salt
1/4 t white pepper
1/2 t onion powder
1/2 t ground cinnamon
steam or boil yams until barely tender (approx 15 min)
let cool
peel
shred or grate yams
puree garbanzo beans including liquid until smooth
combine shredded yams and pureed garbanzo beans with remaining ingredients
line sheet pans with parchment paper
roll mixture into 1 in balls and place 1 in apart
bake at 400 for apprxo 10-12 min
Sunday, August 14, 2011
shrimp
My friend posted these online tonight in response to a facebook post...ah technology... I am repasting them here so I don't lose them since they sound phenomenal!
Drunken Shrimp (From Mark Bittman's book: Best Recipes in the World)
1 pound medium shrimp
1 1/4 cups Mei Kuei Lu Chiew, dry Gewurtraminer, or gin
1. If you are using live shrimp, run them under cold water to clean them thoroughly. In any case, leave the shells on. Place the shrimp in a bowl with 1 cup of the wine, cover, and refrigerate for 20 minutes.
2. Heat a wok or deep skillet over high heat, then add the remaining 1/4 cups wine. When the wine is almost boiling, carefully ignite it, then immediately add the shrimp with its marinade. (If you are not comfortable igniting the wine, bring it to a rolling boil.) Cook the shrimp, stirring, until they turn pink, about 5 minutes. Remove from the heat and serve.
Blazing Hot Shrimp Curry in Coconut Milk
(4 servings; 30 minutes)
2 large onions
10 garlic cloves
25 - 30 dried red chiles
2 tbsp neutral oil (like corn or grapeseed)
3 tbsp curry powder
3 cups coconut milk
1 1/2 to 2 pounds shrimp, peeled
salt and black pepper to taste
1/4 cup fresh lime juice
chopped fresh cilantro leaves for garnish
1. Combine the onions, garlic, and two or more of the chiles in a food processor (the more chiles you grind, the hotter the dish; the remaining chiles are primarily for appearance). Process until ground.
2. Put the oil in a large skillet over medium-high heat. Add the onion mixture and the curry powder and cook, stirring, until it begins to brown, 5 to 10 minutes. Add the coconut milk and remaining chiles, bring to a boil, and add the shrimp. Adjust the heat so the mixture simmers and cook until the shrimp are all pink, 5 to 10 minutes. Taste and add salt and pepper as necessary, then stir in the lime juice. Garnish and serve. (Fiery! Recommended to have a lot of plain white rice on hand.)
Also from Mark Bittman's Best Recipes in the World
Crunchy Curried Shrimp or Fish
(4 servings; 30 minutes)
1 1/2 to 2 pounds shrimp, the bigger the better, peeled, or any fish fillet or scallops, oysters, clams...
1 tbsp vinegar, any kind
salt to taste
1/2 tsp black pepper
1 tsp ground tumeric
2 tsp curry powder or garam masala
1/4 tsp cayenne, optional
peanut or vegetable oil for frying
2 cups flour
lime wedges
chopped fresh cilantro leaves for garnish
1. Preheat the oven to 200F. Toss the shrimp with the vinegar. Combine the salt, pepper, turmeric, curry powder, and cayenne, if using, and rub this mixture into the shrimp.
2. Put at least 1/8 inch of oil in a large non-stick skillet and turn the heat to medium-high. Combine the flour with enough warm water to make a paste about as thick as yogurt.
3. When the oil is hot (a pinch of flour will sizzle), dip each piece of shrimp into the batter and cook, raising the heat to high and rotating the pieces as necessary to promote even browning, until golden and crisp on each side, 5 to 8 minutes total. Do not crowd; you will have to cook in batches. As each piece is done, keep it warm in the oven while you continue to cook. Serve with the lime, garnished with the cilantro.
Drunken Shrimp (From Mark Bittman's book: Best Recipes in the World)
1 pound medium shrimp
1 1/4 cups Mei Kuei Lu Chiew, dry Gewurtraminer, or gin
1. If you are using live shrimp, run them under cold water to clean them thoroughly. In any case, leave the shells on. Place the shrimp in a bowl with 1 cup of the wine, cover, and refrigerate for 20 minutes.
2. Heat a wok or deep skillet over high heat, then add the remaining 1/4 cups wine. When the wine is almost boiling, carefully ignite it, then immediately add the shrimp with its marinade. (If you are not comfortable igniting the wine, bring it to a rolling boil.) Cook the shrimp, stirring, until they turn pink, about 5 minutes. Remove from the heat and serve.
Blazing Hot Shrimp Curry in Coconut Milk
(4 servings; 30 minutes)
2 large onions
10 garlic cloves
25 - 30 dried red chiles
2 tbsp neutral oil (like corn or grapeseed)
3 tbsp curry powder
3 cups coconut milk
1 1/2 to 2 pounds shrimp, peeled
salt and black pepper to taste
1/4 cup fresh lime juice
chopped fresh cilantro leaves for garnish
1. Combine the onions, garlic, and two or more of the chiles in a food processor (the more chiles you grind, the hotter the dish; the remaining chiles are primarily for appearance). Process until ground.
2. Put the oil in a large skillet over medium-high heat. Add the onion mixture and the curry powder and cook, stirring, until it begins to brown, 5 to 10 minutes. Add the coconut milk and remaining chiles, bring to a boil, and add the shrimp. Adjust the heat so the mixture simmers and cook until the shrimp are all pink, 5 to 10 minutes. Taste and add salt and pepper as necessary, then stir in the lime juice. Garnish and serve. (Fiery! Recommended to have a lot of plain white rice on hand.)
Also from Mark Bittman's Best Recipes in the World
Crunchy Curried Shrimp or Fish
(4 servings; 30 minutes)
1 1/2 to 2 pounds shrimp, the bigger the better, peeled, or any fish fillet or scallops, oysters, clams...
1 tbsp vinegar, any kind
salt to taste
1/2 tsp black pepper
1 tsp ground tumeric
2 tsp curry powder or garam masala
1/4 tsp cayenne, optional
peanut or vegetable oil for frying
2 cups flour
lime wedges
chopped fresh cilantro leaves for garnish
1. Preheat the oven to 200F. Toss the shrimp with the vinegar. Combine the salt, pepper, turmeric, curry powder, and cayenne, if using, and rub this mixture into the shrimp.
2. Put at least 1/8 inch of oil in a large non-stick skillet and turn the heat to medium-high. Combine the flour with enough warm water to make a paste about as thick as yogurt.
3. When the oil is hot (a pinch of flour will sizzle), dip each piece of shrimp into the batter and cook, raising the heat to high and rotating the pieces as necessary to promote even browning, until golden and crisp on each side, 5 to 8 minutes total. Do not crowd; you will have to cook in batches. As each piece is done, keep it warm in the oven while you continue to cook. Serve with the lime, garnished with the cilantro.
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