CHAMPAGNE DINNER

Salt & Vinegar Kettle Chips, Hoffy Hot Dogs w/French's Mustard

Pizza Romana - Black Truffle & Wild Mushroom Pizza

Popcorn

A day after our anniversary - 10 years - we have a champagne dinner. Some of my favorites for this pairing with a 2000 Bollinger La Grande Annee. This afternoon Curtis told me about the new Hot Dog Cart Poolside at the hotel he works at, which reminded me about the AMAZING pairing of hot dogs (HOFFY, with a snappy skin) and champagne - SERIOUSLY! We also had a PIZZA ROMANA - Black Truffle & Wild Mushroom Pizza (available at Target nationwide & CUBE locally - the one from TJ's would be great too), popcorn and salt & vinegar chips.

Everything went VERY well with Champagne, but my fav was definitely the hot dog!

2000 Bollinger La Grande Annee

Tonight we dine...RIB EYE

Today I needed something really fast...The Lakers played early at 6pm! I pulled a steak from the freezer this AM - a rib eye from Fresno State Market. Check out the beautiful marbling! Here are before & after pix...Just salt & peper in a cast iron skillet...Rib eyes have so much fat, you don't need anything in the pan!!!

Salt & Pepper Rib Eye on a paper towel

Same Rib Eye in a cast iron skillet

POTATO & LEEK SOUP (aka RECESSION SOUP)

Potato & Leek Soup with sour cream & bacon

Last night I was too lazy (and busy watching AI) to post...I made a big pot of Potato & Leek Soup so we could finish off the Petit Basque & Manchego from Monday night. It's also the perfect dish on a cool night in front of the TV.

3 Russet Potatoes

2 Leeks

1 Onion

Flour

Water

Salt & Pepper (I prefer white pepper)

SERIOUSLY that is all it takes to make this soup...I call it Recession Soup - no matter how bad it gets, you can always afford a couple potatoes, leeks & onion...

Potatoes - peel and cut into cubes...hold in water to avoid oxidizing (browning). Leeks - Cut off the dark green part and root end and discard...slice the remaining white & light green in half length-wise, wash out any dirt and slice about 1/8" 1/2 moons. Onion - slice thin.

In a large pot, saute leeks & onion in butter until very soft and translucent - do not allow to burn. Add in two T of flour directly onto the leeks & onions. Stir and let cook. Add water - 6 C - stir well. At this point I take the hand blender to the pot (Scott doesn't like the texture of onion), then I add in the potatoes, bring to a boil, lower the heat and let it cook for 20 minutes. Salt & pepper to taste - I usually salt the pot and add white pepper to each bowl before serving (my kid aren't big into spicy or peppery).

Served - like above with a dollop of sour cream & sprinkle of bacon (Colin requested bacon & breakfast burritos for dinner last night...I have said I cook dinner twice - just about - every night right?).

WFM (Cherries, Cheese & Bread), Leftovers & BOX WINE!

Rainier & Bing Cherries!

My dentist is in Redondo Beach, right next door to a Whole Foods Market...Very convenient...After my appt today, I walk into WFM and on display are amazing cherries - rainier & bing! I grab a bag of each - knowing full well that Colin will be in heaven and just may eat the whole bowl for dinner - I search for the ones that are firm...I hate squishy cherries!

I also pick up some cheese - Petit Basque and Manchego (I have some - Jarlsberg) and a loaf of bread (one of those crusty ones - an "Organic French Loaf"). This will go perfectly with the leftover broccoli soup that I combine with the leftover Cassoulet - I shred the defrosted chicken, dice the Andouille sausage, add the cannellini beans in sauce to the pot with the defrosting broccoli soup.

Leftovers - Broccoli Soup & Cassoulet

Wurtz Riesling - 3L for +/- $25

Now for the wine tonight - last week at the Wine House I was talking to the buyer there and asked about boxed wine, YES BOXED WINE. I've heard/read about good box wines coming out of Europe and wanted to give it a spin. He recommended this one - WURTZ (3L for about $25) - a decent Riesling. Dry and crisp...lots of acidity. It is delish with all the cheese...Overall a good food wine!

Weekend Dinners...Monday - Islands!

I'd like to say tonight's dinner was an ode to LOST, but it was more like a late pick up from a play date that led to a quick dinner out at Islands where the Celtics LOSS was televised!!! Big Wave, Hula, Jr. Wave, Jr. Wave with Cheese & Chicken Tenders - not all for me mind you! - And to WENDY - (almost) everything comes with fries now!

Rewind to Saturday - after a very long day of basketball practice, football game, swimming at a friends - we came home and I whipped up a TJ's pork tenderloin, pasta and asparagus. Preheat the oven to 450F - salt & pepper the pork tenderloin and bring to room temp, heat cast iron skillet and sear the tenderloin on both sides...finish in the oven for 10 minutes. Boil a large pot of water for the pasta. For the sauce, add olive oil to a separate pot, hand crush canned tomatoes into the oil, add a T of tomato paste, salt & pepper (or red chile pepper flakes)...As the pasta cooks, add pasta water to the sauce. I use the spider to transfer the pasta to the sauce to continue cooking. I set the other oven on broil and clean & prep the asparagus (snap off the tough ends) - place on a sheet pan with olive oil, salt & pepper and broil until cooked.

Asparagus & Pork Tenderloin

Penne with tomato sauce

On Sunday - after church and a very fun birthday party I had to come up with something to eat in front of the TV - an early dinner while watching the Lakers (unfortunate outcome). I broiled chicken wings that I had prepped ahead (salted and into the fridge) - then I tossed half of them in Franks Red Hot Sauce and melted butter - I dig "Buffalo" wings and these took care of the craving w/o frying! Also made Tonkatsu with the other TJ's pork tenderloin I had. Sliced thin, salted, then tossed with mayo and into panko and shallow fry - pork tenderloin makes delicious tonkatsu - SO tender and moist!!! Made a pot of rice and steamed broccoli.

Broiled wings, tonkatsu & in the corner a plate of "Buffalo" wings

TRI TIP Salad

Another late arrival home - My friend, Jeff Nitta stopped by the shop to see me and my mom and we got to talking. On the drive, while listening to Petros & Money, I decide to utilize left overs...

On Sunday night I roasted Tri Tip from Fresno State's Farm Store. There was 1/2 a roast left, so I add a little flava tonight...Not to the meat, just in the way it's served.

On Sunday morning I prepped the meat in a pyrex dish with a dry rub, I used one I received from friends in Denver, CO from a store called Savory Spice Shop - http://www.savoryspiceshop.com - covered with plastic wrap and refrigerated. Preheated the oven to 450F when I got home and took the roast out of the fridge to bring to room temp. Placed the pyrex dish in the oven for 20 minutes, then lowered the heat for 30 more. Removed from the oven and let rest for 10 minutes.

For the left over Tri Tip tonight I made a salad - more my speed than Scott's, but I warmed a big stack of corn tortillas (in a damp towel in the microwave for 45-60 seconds) so he could make "tacos" if he preferred. Heated the cast iron skilled and added the sliced Tri Tip to warm through, heated a can of black beans with a splash of Cholula, grated Tillamook Cheddar Cheese, chopped Romaine, a little salsa & sour cream...

TJ's - Day 3 - CASSOULET-ESQUE

TJ's - Chicken (dark meat - thighs and/or legs), Andouille Chicken Sausage, can of Cannellini beans, on the vine tomatoes.

Heat a pan (one with a lid) with olive oil. Brown the chicken pieces and the sausages on both sides. Remove chicken & sausage to a plate. Sprinkle flour on the bottom of the pan and stir to form a roux. Add in white wine (or in my case, sake) or beer. Stir and cook to make a veloute. Add diced tomatoes, the chicken and sliced sausages and cook on low for 1/2 hour. Turn off heat until you're almost ready to serve.

Made a salad - same as yesterday...Since Scott actually ate the salad! And heated a baguette in a 500F oven for 4 minutes (perfect to soak up all that sauce!).

Just before serving - I add in a drained can of cannellini beans and heat on high until everything is warmed through. If you have parsley or thyme, you can add it in for freshness and color.

BUTTERMILK - CHOCOLATE CAKE & STRAWBERRY ICE CREAM

For Glenn - Here's a GREAT chocolate cake recipe AND strawberry ice cream recipe. Also you can soak chicken in buttermilk overnight for fried chicken. A lot of baking recipes call for sour cream, you can sub-out an equal amount of buttermilk. You can use it for pancakes, ranch dressing (Hidden Valley packet).

CHOCOLATE CAKE -

1-2/3 C Cake Flour

1/2 C Unsweetened Cocoa Powder

1 T Baking Powder

1/2 tsp. salt

1-1/3 C Sugar

1 Stick of Butter

3 large egg yolks (now you're gonna need ideas for egg whites!)

1 large egg

1C buttermilk

1 C mini Semi-sweet chocolate chips

Preheat oven to 350F. Butter and flour a cake pan. Sift first 4 ingredients (I put it through a strainer on to parchment paper). In the bowl of an electric mixer, beat sugar & butter until fluffy. Add in egg & yolks until well blended. Alternate adding in 1/3 of the flour with 1/2 of the buttermilk until everything is well combined. Mix in the chocolate chips.

Bake for an hour +/- until a skewer inserted into the center comes out with a few crumbs attached. Cool, cut around the pan, remove to a plate...Serve with vanilla ice cream and/or whipped cream. This is so yummy it doesn't need icing!

STRAWBERRY ICE CREAM - I haven't tested this...I just received it last week from my mom - she has a stack of recipes this one is from Better Homes & Gardens 1980!!!

2 C Buttermilk

1-1/2 C Strawberry Jam

Stir ingredients together. Pour into a pyrex dish - freeze until firm. Cut up and place in a chilled electric mixer bowl. Whip until fluffy. Return to tray - cover and freeze until firm. (Alternatively you can use an ice cream maker if you have it.)

TJ's - Day 2 - Pizza, Asparagus, Salad & "Italian" Deli Meats (Prosciutto, Salame, Capiccolo)

Dinner - Salad, Pizza, Asparagus, Prosciutto, Salame & Capiccolo

Broiled Asparagus

Pizza

TJ's pizza crust dough, mozzarella, canned Italian tomatoes, thin asparagus, romaine lettuce, on the vine tomatoes & "Gourmet Deli Selection" (Italian-style deli meats - Calabrese Salame, Prosciutto & Capocollo).

I preheat the oven as soon as I get home - 500F - and remove the dough from the fridge. I open the can of tomatoes and slice the mozzarella - thin. I have a pizza stone in the oven and a peel to slide the dough in. I flour the peel well and remove the dough from the plastic bag. I let the dough stretch on it's own (no rolling pin) to the desired thickness. Spoon on some sauce (just the thick juice at the top of the can) and add the cheese - slide onto the stone and let cook until done.

Slice romaine & tomatoes - in a bowl mix together red wine vinegar, salt, pepper & dijon mustard add in olive oil.

Prep the asparagus - wash and snap the ends off, then place on a small sheet pan, add olive oil, salt & pepper. Place under the broiler in the second oven until cooked...Less time than it takes to cook the pizza!

A perfect dinner for a BIG TV night...Celtics vs. Magic, AI, Glee & Lost...Time for bed!!!

EASY Slow Cooked Broccoli Soup

I think this recipe originally came from Alice Waters...I received it verbally from a chef at pastry school (Chef Ken...I wonder where he is now?)...

This doesn't look like much, but it's great on a cool night...It is ridiculously EASY!!!

Another run to TJ's and I picked up 2 - 12 oz. bags of broccoli, 2 - boxes of organic low sodium chicken broth, a head of garlic (I'll use 3 cloves), lemons, bread (ciabatta or baguette), cheese, hummus.

Remove broccoli from the bags and place in a pot - I use my 9 qt. Le Creuset - along with both boxes of chicken broth, 3 cloves of garlic sliced thin(ish), and the juice of 1 lemon...Add in a pinch of red chili pepper flakes. Bring to a boil, cover then turn down the heat and let simmer - I let it go at least an hour and keep it on low until I'm ready to serve.

Serve with shaved parmigiano reggiano, bread, cheeses and TJ's hummus.

Indian Inspired Meatballs & CHAPATI

Indian Chapati

Lamb Meatballs with rice & raita

Found this Indian Chapati Bread...Kinda like a tortilla, but chewier in texture and a little nutty in flavor.

At school tomorrow the boys have "Field Games"...The PE coaches teach the children games from around the world...Each class represents a country...Zack's country is Tanzania - where his teacher studied last Summer. Tanzanian food is influenced heavily by India. I volunteered to get the Chapati Bread and dinner tonight was inspired accordingly.

I have a lot of spices on hand and even a couple of Indian Cookbooks from my FIL. I had read about Indian Meatballs at one point and a couple weeks ago when I made meatballs with baked rigatoni I was disappointed because 1/2 of the ground meat I used was lamb instead of pork. I didn't want to toss the meatballs because they were delicious save the gaminess of the lamb. So I froze them and happened to remember I had them today!

Drizzle oil to coat the bottom of a pan, add in a cinnamon stick, then add in ground corriander, tumeric and chile pepper. I chop up 1/2 an onion and put it in an clean apple sauce jar...I didn't have any tomatoes in the house - no fresh or canned (all that pasta the last couple nights!) - so searching through the fridge I decide to try this with fresh salsa (I used Santa Barbara brand, but any would do...even Titos!), adding it to the apple sauce jar, then I stick the hand blender in and puree with the onion. Add the contents to the pan with the spices, add water (1 C or so), bring to a boil, turn down the heat and add in the frozen meatballs (YES...you can also do this with store bought frozen meatballs). Cook until the meatballs are defrosted, adding in more water if needed. Remove the cinnamon stick and toss in frozen peas just before serving, stir gently.

I mixed up a raita-esque sauce with cucumbers and plain yogurt, served the meatballs on a bed of rice and warmed chapati.

TURKEY KATSU...?

Turkey Katsu on a rack lined sheet pan

TJs sells great turkey cutlets...Breast meat sliced like boneless pork chops.

I remove the turkey from the package and salt, then bring to room temp. About 20 minutes before I want to start cooking, I cover each cutlet with a thin layer of mayo (Best Foods) and dredge in panko (Japanese bread crumbs) and let rest for about 10 minutes before I cook. I heat oil about 1/4" in my cast iron skillet, when the tip of a wood chop stick is placed in the oil it should bubble all around. Place two or three cutlets into the oil and cook until nice and brown. I place the cooked cutlets on a rack on top of a sheet pan (see photo). Repeat until all cutlets are cooked.

Served with rice, spinach and a big bowl of strawberries.

TJs Basil Pesto Sausages w/PASTA Arrabiata & Arugula

Sausage, Arugula & Pasta Arrabiata

Colin had his finger pinched in a door at school today...had to take him with me to TJs. He chose dinner tonight. Sausage, but "not too spicy mom, you try it first".

Just looked up the exact name of the sausage...It's "Sweet Basil Pesto Smoked Chicken & Turkey Sausage".

I sear them in a small Le Creuset in a little olive oil. Once again I use my ears. With the heat on high and the lid on the pot, I listen for the wild popping to begin, then I turn off the heat and listen again for the popping to slow so I can lift the lid and turn them over and do it on the other side. I remove the sausages to a plate and then to the pot I add a pinch of red chile pepper flakes and the rest of the can of San Marzano tomatoes from yesterday's meal - that I have refrigerated in a glass jar (apple sauce jars rock!) and taken the hand blender to the contents to puree...right in the jar!

Same thing as yesterday (yes, I'm in a pasta kind of mood this week!)...heat a pot of water to boil, add in salt. I used De Cecco Fusilli...Cook about 3 minutes less than the box suggests. Add to the sauce and cook so the pasta absorbs the sauce. On a bed of arugula with salt, pepper, olive oil and red wine vinegar - plate up the sliced sausages and pasta with shave parmigiano reggiano on top.

ON PASTA: I was talking to my friend the other day and was able to validate the superiority of De Cecco brand pasta. She is Italian and she agreed and said it was because the De Cecco is still made in Italy, Barilla is made here in the States (I'm a big believer in buying local, but can't do it if the product is inferior!). I used to like Barilla, but have found it doesn't hold up as well as De Cecco - all about Italian ingredients. Don't get me started on a lot of the store brands...I find them inedible. I only buy De Cecco now and think it's worth the price difference...It will be double (at least) the price of Barilla.

Rollin' with leftover Chicken Cacciatore...This time with PASTA!

Pasta, Chicken & Mixed Baby Romaine

Last week I made Chicken Cacciatore - those gorgeous leg/thigh combos I found at Whole Foods. I froze two along with all the leftover sauce (I LOVE doing this - it makes "leftovers" not taste like "leftovers"...removed from the freezer and put it in the fridge last night to defrost.

Slid the contents of the bag into the Le Creuset tonight and warmed it up with a splash of water. Removed the chicken to a separate pot w/lid and added a little of the sauce. Then to the Le Creuset, I added about 6 canned San Marzano tomatoes into the remaining sauce - I squish in to small pieces by hand - this will be used for a pasta sauce - let it cook on low until you're ready to make the pasta.

Heat a pot of water, when it boils I add a large "pinch" of salt. While the sauce simmers, I add a one pound box of DeCecco Penne to the water pot. Set the timer for 9 minutes and give it a stir with a SPIDER (Chinese Strainer) every now and then so it doesn't clump.

Begin heating the chicken so it is warm to plate up as soon as the pasta in done. It can hold on low or simmer.

When the timer beeps, I use the spider to scoop the pasta directly into the sauce and add a ladle of pasta water (the primary reason I DO NOT use a collendar) to the Le Creuset. Stir the pasta - with a wooden spoon, not the spider - and let it absorb the sauce...Add more pasta water if the pasta still needs to cook or the sauce is getting too tight (dry). Turn the heat off, add a pinch of red chile pepper flakes and grated parmigiano reggiano.

Served the chicken and pasta with mixed greens (salt, pepper, olive oil and red wine vinegar).

Mother's Day Dinner at Nick's Mom's

'03 EII Cab and my dinner plate

Salad, potato salad, ribs, rice & chicken

Plate 0'Ribs

Platter of Chicken

This spread confirms where I get my love of food and cooking, but...I didn't lift a finger this Mother's Day!

My grandmother and mother did most of the cooking. My family obviously finds pleasure in eating together...especially food that we have cooked! It would have been super easy to go out, but we prefer to be together in the comfort of our Nick's Mom's home!

On the menu: Chinese-style ribs (Nick's Mom calls them this because she add a little hoisin to her BBQ sauce recipe), Teriyaki Chicken (my mom's), potato salad (from Leslie - my mom & Joyce's cousin), Spring Salad with asparagus & tomatoes, rice, EII Cab and strawberry short cake for dessert (Joyce did the strawberries, Nick's Mom made the short cake...Sorry, I forgot to take a photo of this!).

Friday Dinner - The usual...Except -

Cake...Aunty Dinky got a cake to celebrate Poppy & Colin's birthdays. Colin's is two days after Poppy's...The odd thing is that Zack's birthday is two days after my other grandfather's - he's no longer with us, but I still find it strange.

So this is a very yummy, fresh strawberry cake with whipped cream from Angel Maid on Centinela (bordering Culver City, Marina del Rey and Mar Vista) between Culver & Washington Blvd.

http://www.yelp.com/biz/angel-maid-bakery-los-angeles

Dinner with my sister - RACK OF LAMB

RACK OF LAMB in a cast iron skillet

Dinner!

So my sister is in town...Yay! Time to celebrate her visit with a yummy dinner...It's actually a very simple dinner, since it's a late day for my kids at school and I don't walk through the door until 5pm.

I remove the lamb (from Costco- I try to choose racks that cost about $12-14.) from the packaging. Place on a paper towel on top of a plastic bag (so NOT eco, but SO easy to clean up), salt and pepper on both sides and put in the fridge until about 1/2 hour before I want to cook it. Remove from the fridge, bring to room temp (are you seeing a pattern here?), heat a cast iron skillet, add in olive oil, when it's nice and hot I place the rack meat/fat side down in the pan. Sear for 3 minutes (or until brown) and turn over for 2 more minutes. Place in a high heat oven (450F) for 8-12 minutes depending upon the weight (8 minutes was plenty for a $13 rack). Remove the rack to a plate to rest.

In the same cast iron skillet I saute A LOT of baby spinach (also from Costco - organic), add salt & pepper to taste. Served with rice...

I know, a RACK OF LAMB sounds difficult, but it is SO easy (except for the rice - I have a Japanese Rice Cooker - everything was cooked in ONE pan!!!)...Please give it a try!!!

Cinco de Mayo - Marinated Skirt Steak

Salsa, Sour Cream, Black Beans, Guacamole & Skirt Steak

Last night I marinated a skirt steak - some tequila, lime juice, ground cumin, California Chili Powder, brown sugar, salt, pepper, crushed garlic.

Brought it to room temp and wouldn't you know our BBQ propane tank was empty...Had to broil it instead. Preheat the broiler. Place the steak on a sheet pan lined with foil. Broil for 2-3 minutes per side.

I was too impatient to let it rest before I sliced so I cut 1/3 for myself and gave Scott the rest with a sharp knife (although it was so tender a table knife would have done the trick!).

Served on a bed of baby Romaine with black beans (heat a can with a splash of Cholula), salsa, guacamole (recipe below), sour cream and corn tortillas (steamed in a damp towel in the microwave for 1 minute).

GUACAMOLE - from my MexiPino Sister-in-Law!

3 Ripe Avocados

HOT Salsa (I really like it with Tomatillo Salsa)

Halve and squeeze into a bowl. Stir in HOT salsa. Cover with plastic wrap pressed onto the surface and refrigerate.

Chicken Cacciatore - BRAISING

Chicken Cacciatore, Braised Baby Artichokes, Baby Romaine & Rice

Found beautiful leg/thigh chicken at Whole Foods today. I am a dark meat kinda gal!

Brought them home - salt & peppered on both sides and brought to room temperature while "we" started homework.

Pulled out the Le Creuset put a little olive oil in the pot and let it get nice and hot. Browned the chicken pieces, remove from pan to lid (upside down). Added in sliced onion, tomato paste - cooked until the onion softened - deglazed with wine, added in San Marzano tomatoes and water. Brought to a boil, cooked and then used the hand blender (because Scott doesn't like the texture of onion), gave it a run and then put the chicken in to the BRAISING liquid, brought to a boil, turned down the heat and let it cook on low heat until Scott got home - about 90 minutes.

Braised baby artichokes, rice and salad and fork tender chicken - dinner was served!

HAMACHI KAMA - Yellowtail Collar - SALT & BROIL...Serve with EII Sauvignon Blanc!

HAMACHI KAMA -

Where has the time gone? Been on the birthday circuit! Thursday - dinner party serving a delicious Vodka Penne and Farmers Market Hydroponic Lettuce Salad! Friday - my grandfather's 97th birthday at Aki's - I made a beautiful cake, but forgot to take a picture...Chocolate cake with Meringue. Saturday - a friend's 40th...They are Columbian...The food was delish, but I gotta talk about the Aguardiente "NECTAR" (translation is "sizzling or fire water") - don't believe me? Google it! Sunday - Colin's (and his friend Madeline's) 6th birthday party at Ultrazone - laser tag is always a good call for kids (and even some parents!) - Domino's Pizza, Chinese Chicken Salad, PB Brownies, Chocolate Chip Cookies and a very large ice cream cake from Baskin Robbins (chocolate cake with chocolate chip ice cream)!

Okay...So now for tonight's dinner. I'm still WAY in to my Marukai run...I had bought and subsequently frozen HAMACHI KAMA - put it into the refrigerator to defrost overnight.

About an hour before I want to cook it, I SALT it on both sides and bring it to room temperature. I start the rice. Chopped up the leftover Napa Cabbage and blanched sugar snap peas. Preheat the oven to BROIL. When the broiler is nice and hot, I put the yellowtail collar skin side down on a sheet pan lined with foil and place it under the broiler. You'll hear it sizzle and smell it...You want it nice an toasty. Turn over and cook it skin side up. That is it...

I saute the Napa in a pan with peanut oil and sesame oil. I add in a little Siracha, salt & pepper. I slice the peas on an angle and add them to the cabbage. When it's cooked to my liking - I sprinkle Togarashi over the top.

Everything was delicious with Sauvignon Blanc - EII, of course!